DAY Recipe

DIRECTIONS

Prepare squash:
Preheat oven to 375°F.

Halve squash lengthwise, reserving 1 half for another use. Halve remaining squash piece diagonally crosswise and season with salt. Arrange wedges, cut sides up, in a small roasting pan filled with 1/2 inch water. Cover roasting pan tightly with foil and roast until tender, about 1 hour.

Prepare scallops after squash has been roasting 30 minutes:
Pat scallops dry and season with salt. Heat 1 tablespoon oil in a10-inch nonstick skillet over moderately high heat until hot butnot smoking, then brown scallopson both sides, 4 to 6 minutes total (scallops will be almost cooked through). Remove from heat. Add turmeric and toss until scallops are yellow, then transfer to a bowl.

Cook jalapeño, garlic, ginger, and1 tablespoon lime juice in remaining1/2 tablespoon oil in skillet over moderately high heat, stirring,1 minute. Add water and simmer until water is evaporated and chile mixture is softened, 3 to 4 minutes. Add cream and garam masala and simmer 2 minutes. Remove from heat and cover.

When squash is tender, add remaining 2 teaspoons lime juice and scallops with any liquid that has accumulated in bowl to sauce and simmer until scallops are just cooked through and sauce is slightly thickened, about 2 minutes.

Put a squash wedge on each of2 plates and spoon scallops andsauce over squash.

Cooks’ notes:

• Squash may be roasted 1 day aheadand chilled, covered. Reheat, covered,in a microwave about 5 minutes.

• For a fuller, more caramelized squash flavor (but a more rustic presentationdue to browning), roast squash uncovered, cut sides down, and substitute 2 tablespoons butter for water in pan.

• Scallops and sauce may be prepared separately 2 hours ahead and chilled, covered.

DIRECTIONS

Cut peel and white pith from orange with a sharp knife, then cut sectionsfree from membranes. Squeeze1 to 2 tablespoons juice from membranes before discarding and reserve. Cut sections into 1/4-inchdice and reserve separately.

Quarter fennel bulb lengthwise and cut out and discard core. Cut quarters lengthwise into 3/4-inch-thick slices.

Heat 1 1/2 tablespoons oil in a heavy skillet over moderately high heat until hot but not smoking, then sauté fennel with fennel seed and salt and pepper to taste, stirring, until edges are browned and fennel is wilted, about 10 minutes. Cook fennel over moderately low heat, covered, stirring occasionally, until tender, about 8 minutes more. Stir in reserved orange juice.

While fennel cooks, pat fish dryand season with salt and pepper.Heat remaining tablespoon oil in a9- to 10-inch nonstick skillet over moderately high heat until juststarting to smoke, then sauté fish,skin sides down, until skins are golden, about 3 minutes. Turn fish over and sauté until just cooked through, about 3 minutes more.

Sprinkle fish with lemon juice and serve, skin sides up, on top of fennel and orange dice.

DIRECTIONS

Stir together Sherry, cornstarch, and 1 tablespoon soy sauce, then stir in sesame oil. Add pork, stirring to coat well, and let stand 10 minutes.

Stir together sugar and remaining 2 tablespoons soy sauce.

Heat a wok or large nonstick skillet over high heat until a bead of water dropped on cooking surface evaporates immediately. Add 1 1/2 tablespoons peanut oil, swirling wok to coat evenly, then stir-fry 1 teaspoon ginger, 1 teaspoon garlic, and 1/4 teaspoon pepper flakes until fragrant, about5 seconds. Add bell pepper and stir-fry 2 minutes. Add snow peas and cashews and stir-fry until snow peas are crisp-tender, 1 to 2 minutes. Transfer vegetables to a bowl.

Heat remaining 1 1/2 tablespoons peanut oil in wok until just smoking, then stir-fry remaining ginger, garlic, and pepper flakes until fragrant, about 5 seconds. Add pork and stir-fry, separating strips, until browned and barely cooked through, 2 to 3 minutes. Add vegetables and sweetened soy sauce, then stir-fry until vegetables are just heated through, about 1 minute more.

DIRECTIONS

Make filling:
Pour boiling water over porcini in a small bowland soak until softened,10 to 20 minutes. Lift porciniout of water, squeezingexcess liquid back into bowl, and rinse well to remove any grit. Pour soaking liquid through a paper-towel-lined sieveinto a bowl and reserve.

Finely chop onion and garlic in a food processor, then add cremini and porcini and pulse until very finely chopped.

Heat butter in a skillet over moderate heat until foam subsides, then cook mushroom mixture, stirring frequently, until mushrooms aredry and 1 shade darker, about8 minutes. Add reserved soaking liquid and simmer, stirring frequently, until mixture is thick, dry, and beginning to brown, about 15 minutes (there will be about 1 cup filling).Stir in parsley and salt and pepperto taste. Cool completely.

Roll out dough and fill pierogies:
Halve dough and roll out 1 piece on a lightly floured surface into a 15-inch round, keeping remaining dough wrapped. Cut out rounds (about 24) with floured cutter. Put 1 teaspoon filling in center of each round. Working with 1 round at a time, moisten edges with water and fold in half to form a half-moon, pinching edges together to seal. Transfer pierogies as assembled to a flour-dusted kitchen towel. Repeat with remaining rounds, then make more pierogies with remaining dough and filling.

Cook onions and pierogies:
Cook onions in butter in a large heavy skillet over moderately low heat, stirring frequently, until golden brown, about 30 minutes. Seasonwith salt and pepper and keep warm.

Cook pierogies in a large pot of lightly salted boiling water until tender, 12 to 15 minutes. Transferwith a slotted spoon to skillet with onions. Toss gently to coat andserve immediately.

Cooks’ notes:

• Filling can be made 2 days ahead and chilled, covered.

• Filled pierogies can be frozen 1 month. Freeze on a tray until firm, about 2 hours, then freeze in sealable plastic bags.Thaw before cooking.

DIRECTIONS

Fry pappadams: Heat oil in a 2-quart heavy saucepan over moderate heat until it registers 350°F on deep-fat thermometer. Fry pappadams in 3 batches until puffed and pale golden, 30 seconds to 1 minute, then transfer with a slotted spoon to paper towels to drain. (Return oil to 350°F between batches.)

Make chutney: Purée cilantro in a blender with jalapeño, water, brown sugar, lime juice, and salt. Transfer to a bowl and stir in yogurt.

Serve pappadams with chutney and pickle for dipping.

Cooks’ notes:

• Pappadams may be fried 1 day ahead, cooled, and stored in an airtight container at room temperature.

• Chutney may be made 1 day aheadand chilled, covered. Bring to room temperature before serving.