A few years ago when we visited Iceland, we had an amazing langostine stew at Fjörubordid near Reykjavik. It was so good, we detoured to return on our way back through. This recipe (which we haven't made yet) looks close to replicating it.

• 2 lb. shell-on whole langoustines
• 8 tbsp. unsalted butter
• 2 tbsp. olive oil (for stock)
• 2 carrots, minced (for stock)
• 2 stalks celery, minced (for stock)
• 1 large yellow onion, minced (½ for stock)
• 2 tbsp. tomato paste
• 2 tsp. paprika

Courtesy of The Washington Post Magazine.

2 large eggs
1 large egg yolk (CI uses 3 whole eggs)
1 cup buttermilk (or milk)
¾ cup rye (or AP, or white wheat) flour
¼ teaspoon kosher salt
2 tablespoons plus 4 tsp. sugar
¼ cup unsalted butter, melted, plus 8 tsp., room temperature
Lemon wedges (for serving)

Blend eggs, egg yolk, buttermilk, and milk in a blender until smooth. Add rye flour, all-purpose flour, salt, and 2 Tbsp. sugar and blend well. With blender on low, gradually stream in melted butter. Strain batter through a fine-mesh sieve into a large measuring cup or medium bowl.

With a hat-tip to Bon Appetit

butter
2 medium leeks, white and light-green parts only, coarsely chopped (about 1 1/2 cups); can substitute yellow onions
5 ears shucked corn, kernels cut from cobs, cobs reserved
1 cup coarsely chopped peeled potato (about 1 medium)
4 cups good-quality vegetable stock
Kosher salt and freshly ground black pepper
1 tablespoon fresh lemon juice (optional)
1/4 cup crème fraîche or sour cream
1 tablespoon finely chopped fresh chives

1. Make a pie crust

Preheat oven to 325F .
Partially bake a double batch of pie crust spread out in a 9x13" casserole or baking dish. (Note, you'll only need 2/3rds of the crust here, but a single batch is not enough.

2. Make a pumpkin pie filling

3. Make the cheesecake layer:

16 oz cream cheese, softened
1/2 cup sugar
1 egg
1/3 cup eggnog
1 tablespoon all-purpose flour

For some reason, I got on a baking kick this week. And I decided to make rugelach. Rugelach is a jewish pastry, sort of. Like all "jewish" foods, its a European thing, brought to America first by Jews, and adopted into Jewish culture. I like them, and I thought I'd try and make them.

In a stand mixer, beat together for 15 minutes on high speed (or a little lower if using a higher-speed handheld mixer) :

5 eggs (large, whole eggs - not super yolky / not farmraised)
1 cup sugar (add gradually as eggs are being beaten)
pinch of salt

Then fold in, carefully,
1/2 teaspoon vanilla
1 cup flour

Line 2 cake pans with parchment (or waxed) paper...*do not grease pans*
Spoon batter equally into pans

Bake 18-20 minutes at about 350 degrees.

From great-chicago-italian-recipes.com

2 8oz. Tuna steaks, cut into 1 inch pieces
5 long green onions, chopped
1 small zucchini, sliced in 1/4 inch circles
2 cloves of garlic, chopped
4 Tbls of extra virgin olive oil
1/2 cup of fresh basil, broken into pieces
1/2 cup of chicken broth
1 cup of heavy whipping cream
2 Tbls of flour
1 tsp of freshly ground black pepper
1 lemon
1 pound of bow tie pasta

Sauté the garlic, onions and zucchini in 2 Tbls of olive oil until tender, around 3 minutes.