Prescription Julep
(translation from Latin by David Wondrich)

White sugar, two ounces
With spring water, as much as necessary.
Strong cognac, an ounce and a half.
Spirits of rye, half an ounce
Mint leaves, as desired.
Infuse the sugar, water and spirits with the mint
Add as much powdered ice as necessary
Mix it all up.
Repeat dose three or four times a day until cold weather.

JENNY MORRIS - Lamb Shanks Roasted in Paper

6 meaty lamb shanks

90 ml (6 T) olive oil
4 cloves garlic, crushed
5 ml (1 t) paprika
250 ml (1 c) lemon juice
1 onion, peeled and finely chopped
20 black peppercorns
fresh rosemary, thyme and parsley, chopped

1. Mix all the marinade ingredients together and marinate the lamb shanks for 24 hours.
2. Remove the lamb from marinade. Pat dry.
3. Place each shank on 2 layers of buttered greaseproof paper or aluminum foil.
4. Season with salt and top with herbs.
5. Wrap up tightly, tucking the ends under so they won’t open during cooking.
6. Place the parcels in a well-greased baking dish.
7. Preheat the oven to 160 °C.
8. Bake the shanks for 3 hours. Don’t add liquid and don’t turn.
9. Serve on creamy, buttery Garlic butter bean and honey-glazed Gingered carrots

MARK KURLANSKY - Raw Peach

1. You should part your hair behind.
2. Dare to eat it.
3. Hold the peach in front of your mouth.
4. Bite in.
5. And indeed there will be time.

ANDREA REUSING - Pickled Pumpkin

Use small, firm organic pumpkins or winter squashes.  Before peeling, slice a piece and taste it with the skin. If it is tender, it can be left on.

3 pounds pumpkin, cut into thin moons or chunks.

Brine:
5 fresh Thai chiles, split in half lengthwise
1 small piece of unpeeled ginger, thinly sliced
6 cloves peeled garlic
10 white peppercorns
2 quarts unseasoned rice wine vinegar
1 ½  cups distilled white vinegar
1 ½ cups mirin
2 ½  cups white sugar
½ cup kosher salt

Combine the brine ingredients in a non-reactive pan and bring the mixture to a simmer.  When the sugar is dissolved, add pumpkin and cook gently, checking frequently, until the pumpkin is just barely tender. Cool in liquid and refrigerate.

Michael Symon - Octopus Salad with Black-Eyed Peas

For the octopus: In a large pot, heat oil over medium heat. Add octopus and cook until octopus releases its liquid. Add remaining ingredients, bring to boil and simmer until octopus is tender, about one hour. Remove from liquid and let cool.

For the marinade: Place octopus in a non-reactive container. In bowl, whisk together oil, garlic, vinegar and lemon juice and zest. Add oregano and pour over octopus. Cover and refrigerate overnight. Coarsely chop octopus and reserve.

For the black-eyed peas: Combine olives, tomatoes, scallions and black-eyed peas and season with salt and pepper.

To serve: Top black-eyed peas with octopus and drizzle with marinade. Garnish with parsley, peppers and sea salt and serve.

For the octopus:
2 tablespoons canola oil
1 whole octopus
1 gallon water
Juice of 2 lemons
Juice of 1 orange
1 cup white wine
¼ cup kosher salt
1 stick cinnamon
2 bay leaves
3 cloves garlic, peeled
1 onion, peeled and sliced
2 wine corks

For the marinade:
Octopus, from above
1 cup olive oil
2 cloves garlic, peeled and crushed
¼ cup red wine vinegar
Juice and zest of 1 lemon
1 sprig oregano

For the black-eyed peas:
20 Kalamata olives, pitted and halved
10 cherry tomoatoes, halved
2 scallions, thinly sliced
1 cup cooked black-eyed peas
Salt and freshly ground black pepper to taste

For the garnish:
Parsley leaves
Thinly sliced red jalapeno peppers
Sea salt

CHRIS COSENTINO - Brains and Eggs

2 calves brains
1 tsp salt
1 Tbsp lemon juice
1 Tbsp white wine
5 eggs
2 Tbsp cream
1 Tbsp butter
1 tsp chopped chives
1 tsp chopped tarragon
4 slices of rustic country bread
2 tsp extra virgin olive oil
Salt to taste
Black pepper to taste

To poach the brains, fill a large pot with water and add the salt, lemon juice, and white wine. Bring the water to a boil and then turn it down to a simmer, so the water is lightly bubbling. Gently place the brains into the water and simmer them for 5 minutes. Remove the brains from the water with a perforated spoon and place on a plate. Put the plate in the refrigerator to cool for about 15 minutes.

In a mixing bowl, combine the eggs, cream and herbs and beat with a whisk until light. Season with salt and black pepper. Set in the refrigerator until ready to use.

Once the brain is cold and firm, dice it. Heat the butter in a sauté pan over high heat until it starts to brown. Then add the cubed brain pieces and gently stir until golden brown. Turn the heat down to medium. Pour in the egg mixture and fold the brains and eggs together with a rubber spatula until it’s all cooked; it will be light and fluffy.

While the eggs are cooking, grill or toast the bread so it will be warm when the eggs are finished. Serve the brains on warm plates with a piece of buttered toast.

MARIO BATALI - Spaghetti with Sweet 100 Tomatoes

Kosher salt
1/4 cup extra-virgin olive oil
4 garlic cloves, thinly sliced
1 pint sweet 100 tomatoes, or other tiny tomatoes
1/2 bunch garlic chives, cut into 1-inch lengths
12 fresh lemon basil leaves, finely shredded
Freshly ground black pepper, to taste
1 pound spaghetti

1.  Bring 6 quarts of water to a boil and add 2 tablespoons of salt.

2.  In a 12- to 14-inch sauté pan, heat the olive oil over high heat until almost smoking. Lower the heat to medium-high and add the garlic cloves. Cook for 2 minutes, or until softened and slightly browned. Add the tomatoes, chives, and basil and cook over high heat until the tomatoes are just beginning to burst. Season with salt and pepper.

3. Meanwhile, cook the spaghetti in the boiling water according to package directions until it is tender yet al dente. Drain the pasta and add it to the pan with the tomatoes. Toss over high heat for 1 minute, then divide evenly among four warmed pasta bowls and serve immediately.