DAY Recipe

DIRECTIONS

Combine 1 cup Dashi, sugar and 3 teaspoons mirin in medium saucepan. Bring to simmer over medium-low heat. Add carrot strips; cook until crisp-tender, about 2 minutes. Using slotted spoon, transfer carrot strips to bowl. Add bamboo shoots, mushrooms and soy sauce to cooking liquid. Cook until liquid is almost evaporated, about 5 minutes. Add carrot strips. Cool mixture completely.

Whisk egg, salt and 1 teaspoon mirin in small bowl to blend. Spray 9-inch-diameter nonstick skillet with nonstick spray. Heat skillet over medium-low heat. Pour egg mixture into skillet, swirling skillet to coat bottom evenly. Cook until bottom of egg mixture is set but not brown, about 45 seconds. Turn egg pancake over. Cook until egg pancake is set on bottom, about 20 seconds. Transfer to paper towel. Cool completely.

Roll up egg pancake, then cut crosswise into very thin strips. Toss with fingers to fluff egg strips.

Cook asparagus in medium saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain. Cool asparagus in bowl of ice water. Drain well.

Toss Sushi Rice, carrot mixture and asparagus in large bowl. (Egg strips and rice mixture can be made 2 hours ahead. Cover separately and let stand at cool room temperature. Do not refrigerate.)

Line 6 bowls with lettuce leaves. Spoon rice mixture into leaves, mounding slightly. Garnish rice with egg strips, shrimp and pickled ginger and serve.

DIRECTIONS

Bring broth and ham hocks to boil in large pot. Cover, reduce heat to medium-low and simmer 15 minutes. Add diced potatoes, tomatoes with juices, onion, carrots, celery, barley, and oregano. Bring to boil. Reduce heat to medium-low; simmer uncovered until meat and barley are tender, about 1 hour.

Using tongs, remove ham hocks from soup. Cut meat off bones and chop coarsely. Return meat to soup; discard bones. (Can be prepared 2 days ahead. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before continuing.) Add green beans; simmer until beans are tender, about 15 minutes. Season soup to taste with salt and pepper.

DIRECTIONS

Position rack in center of oven and preheat to 400°F. Butter one 10-cup soufflé dish or six 1 1/4-cup soufflé dishes; sprinkle with Parmesan cheese to coat. (If using 1 1/4-cup dishes, place all 6 on rimmed baking sheet.) Combine crab, shrimp, roasted peppers and tarragon in processor; chop finely, using on/off turns.

Melt butter in heavy large saucepan over medium heat. Add flour, shallot and cayenne. Cook without browning until mixture begins to bubble, whisking constantly, about 1 minute. Gradually whisk in milk, then wine. Cook until smooth, thick and beginning to boil, whisking constantly, about 2 minutes. Remove from heat. Mix yolks and salt in bowl. Add yolk mixture all at once to sauce; whisk in quickly. Stir in crab mixture.
Using electric mixer, beat whites in large bowl until stiff but not dry. Fold 1/4 of whites into lukewarm soufflé base to lighten. Fold in 3/4 cup Parmesan cheese, then remaining whites. Transfer soufflé mixture to prepared dish.

Place soufflé in oven. Bake soufflé until puffed, golden and gently set in center, about 40 minutes for large soufflé (or 25 minutes for small soufflés). Using oven mitts, transfer soufflé to platter and serve immediately.

DIRECTIONS

Melt margarine in heavy large pot over medium heat. Add next 5 ingredients. Cover; cook 10 minutes. Add 6 cups stock; bring to boil. Reduce heat to medium-low. Simmer uncovered until vegetables are very tender, about 15 minutes.

Working in batches, puree soup in blender until very smooth, adding celery leaves to each batch. Return to pot. Thin with more broth, if desired. Season with salt and pepper. (Can be made 2 days ahead. Chill until cold. Cover; keep chilled.)

Rewarm soup. Serve with Green onion-Dill Matzo Balls.

DIRECTIONS

Combine vinegar and fennel seeds in medium bowl. Gradually whisk in oil. Season dressing with salt and pepper.

Cut all peel and white pith from grapefruits. Cut grapefruits between membranes to release segments. Stir segments into dressing. Let stand at least 15 minutes and up to 1 hour.

Toss radicchio, spinach and olives in bowl. Add grapefruit segments and dressing to coat. Season with salt and pepper.