Shrimp Étouffée and Dumplings

1 cup canola oil
1 cup flour
1 onion, small diced
2 celery stalks, finely diced
1/2 green bell pepper, small diced
1/2 red bell pepper, small diced
4 cloves garlic, minced
2 tablespoons fresh thyme, picked
1/2 teaspoon cayenne pepper
1 tablespoon paprika
1 tablespoon light brown sugar
2 bay leaves
1/2 cup peeled, seeded and diced tomato
2 quarts shrimp stock
3½ pounds shrimp, peeled and deveined)
1 bunch green onions, finely chopped, divided
4 dashes Worcestershire sauce
2 dashes tabasco sauce
2 tablespoons butter
Salt and freshly ground black pepper, to taste

Cream Cheese Dumplings
2 cups cream cheese
2 cups ground Parmesan
4 whole eggs
1½ cups all-purpose flour
2 lemons, zested
10 rasps nutmeg

For the shrimp étouffée:

In a four-quart saucepan over high heat, cook the flour and oil, stirring frequently, until it becomes dark brown in color.
Once the flour oil mixture is brown, add the onions and reduce the heat to medium.
Once the onions are translucent, add the celery, bell peppers, garlic, thyme and spices. Cook for 5 minutes.
Add the tomatoes and the shrimp stock and raise the heat to high.
Once the liquid has come to a boil, reduce the heat to a simmer while stirring occasionally to prevent scorching. Simmer for 15 minutes.
Add the shrimp, green onions and season with salt, pepper, Worcestershire and Tabasco.
Once the shrimp are cooked through, remove from the heat and whisk in the butter.

For the cream cheese dumplings:

Bring a large pot of salted water to a simmer.
Blend cream cheese, Parmesan, and eggs until emulsified in the bowl of a stand mixer with the paddle attachment.
Add lemon zest and nutmeg.
Gradually add in the flour until a dough forms.
Place dough in piping bag or zip-top bag.
Cut a 3/4-inch hole in the end of the bag.
Squeeze and cut 1/2-inch cylinders of dumplings into simmering, salted water.
Once floating, cook for approximately 1 minute.
Remove from water with a slotted spoon and immediately place in an ice water bath to stop the cooking.
Drain and lightly toss in olive oil.

To serve:

Stir the dumplings into the étouffée then ladle the into bowls and serve.

Carrot Pudding

2 pounds carrots (about 8 medium-large) peeled, and cut into chunks
1 cup sugar
1-1/2 teaspoons baking powder
1-1/2 teaspoons vanilla extract
1/3 cup all-purpose flour
4 eggs
1/2 cup butter, melted

Wash and peel carrots. Cut carrots into 3 to 4-inch pieces.
Cook carrots in a pot of boiling water for about 6 minutes, or until the carrots are fork-tender.
Drain carrots, and blend the carrots with a mixer, until they are smooth.
Preheat oven to 325.
In a large mixing bowl, combine mashed carrots, sugar, baking powder, vanilla, and flour.
Beat for 3 minutes.
Continue to beat, slowly adding melted butter.
Add eggs, one at a time, beating well after each addition.
Pour mixture into a greased 1-1/2 quart baking dish or 9" square pan.
Bake at 325F about an hour, or until set in the center.

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Slow-Roasted Salmon with Harissa

1/3 cup extra-virgin olive oil
1/4 cup harissa paste (preferably New York Shuk)
1 garlic clove, grated
1 lemon, halved
1 (2-lb.) skinless center-cut salmon fillet
Kosher salt
Mixed tender herbs (such as parsley, cilantro, dill, and/or chives; for serving)

Preheat oven to 275°F.
Whisk oil, harissa, and garlic in a medium bowl.
Pour half of harissa oil into a 2.5-qt. baking dish and swirl to coat.
Thinly slice a lemon half and remove any seeds; scatter slices in dish.
Season salmon on all sides with salt and place in dish.
Pour remaining harissa oil over salmon, spreading evenly over flesh with a pastry brush or spoon.
Roast 15 minutes. Remove from oven and baste fish with harissa oil pooled in dish.
Return to oven and continue to roast until flesh flakes apart easily with a spoon but is not quite cooked through, 10–20 minutes longer.
Use spoon to break up salmon into irregular pieces.
Arrange salmon and lemon slices on a platter.
Drizzle with any harissa oil left in dish, squeeze remaining lemon half over, and scatter some herbs around.

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Savory Dutch Baby for Two

1/4 cup all-purpose flour
1 Tbsp. sugar
1 tsp. finely chopped thyme leaves
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 Tbsp. finely grated Parmesan, plus more for serving
2 large eggs
1/2 cup whole milk
2 Tbsp. unsalted butter, cut into pieces
Crème fraîche, smoked salmon, baby greens, and lemon wedges, optional

Preheat oven to 425°F. Whisk flour, sugar, thyme, salt, pepper, and 2 Tbsp. Parmesan in a small bowl.
Process eggs and milk in a blender until light and frothy, about 2 minutes. Add flour mixture and pulse to combine.
Heat a 10" cast-iron skillet over medium-high. Once hot, melt butter and swirl to coat skillet. Pour batter into hot melted butter in skillet. Transfer to oven and bake until puffed and golden brown, 12–15 minutes.
Sprinkle Parmesan over pancake before serving.
Serve with crème fraîche, smoked salmon, baby greens, and lemon wedges if desired.

Sheet-Pan Potato Hash

2 1/2 lb. russet potatoes (about 4), scrubbed, very thinly sliced
1/4 cup plus 2 Tbsp. extra-virgin olive oil
Kosher salt
4 large eggs
8 oz. hot-smoked fish (such as salmon, whitefish, or trout)
1/2 cup crème fraîche or sour cream
Trout or salmon roe, chopped dill, and thinly sliced red onion (optional for serving)

Place a rack in upper third of oven; preheat to 425°F.
Toss potatoes in a large bowl with 1/4 cup oil (using a bowl will help get the slices well coated, which means they’ll get super crisp in the oven).
Season generously with salt.
Transfer potatoes to a rimmed baking sheet and spread out into an even layer (it’s fine to have them piled on top of each other; just keep them even).
Roast, undisturbed, until browned and very crisp (top and bottom), 40–50 minutes. Let cool 5 minutes.
Heat remaining 2 Tbsp. oil in a large nonstick skillet over medium-high.
Crack eggs into pan and fry, spooning oil over whites, until set, about 3 minutes.
Divide potatoes among plates and top each with an egg, some smoked fish, and crème fraîche.