23 corn fingerling potato Recipes

olive oil, veal shoulder , cut into 1/2-inch pieces, salt, freshly ground black pepper, flour, creole seasoning (essence), recipe follows, onions, celery, carrots, chopped garlic, bay leaves, chopped fresh thyme, beer, veal or dark stock, morel mushrooms, cleaned, fingerling potatoes , scrubbed and halved, ears of fresh corn , scrapped from the cob, parsley, flour, salt, lard, ice water, egg wash : 1 egg mixed with 1 tbsp water, recipe from new new orleans cooking by emeril lagasse and jessie tirsch, published by william and morrow, 1993., paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried leaf oregano, dried thyme

fresh spinach (about 2 oz), arugula leaves (about 2 oz) plus additional (for garnish ), extra-virgin olive oil plus additional (for brushing ), garlic cloves, coarsely chopped, more) warm water (110of to 115of), divided, honey, active dry yeast, all purpose flour, coarse kosher salt, cornmeal (for sprinkling ), fingerling potatoes, cooked, cooled , cut crosswise into 1/3-inch slices, asparagus; thin stalks cut into 1/2-inch pieces, thick stalks cut into 1/4- to 1/3-inch pieces, ears of corn, husked , kernels cut from cobs, fresh peas or frozen peas, thawed, ricotta cheese (not drained ), eggs, parmesan cheese shavings, special equipment : heavy-duty stand mixer with dough hook attachment