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"   Corn Pots de Cr\u00E8me  Ingredients \u2022 5 ears fresh corn \u2022 3 cups milk \u2022 2 tbsp. unsalted butter \u2022 2 tbsp. extra-virgin olive oil \u2022 4 shallots, finely diced (about 1/2 cup) \u2022 2 cups heavy cream \u2022 1 tsp. salt \u2022 1/4 tsp. pepper \u2022 1/4 tsp. cayenne \u2022 4 large eggs \u2022 2 large egg yolks \u2022 Sea salt Directions 1. Remove kernels from corn; set aside. Reserve cobs. 2. In a large saucepan, combine the 5 corncobs and the milk. Bring milk to a bare simmer over low heat and cook very gently until milk reduces to 2 cups, 20 to 30 minutes. Strain; discard the corncobs. Set the corn-milk aside. 3. Heat the butter and the oil in a saucepan over low heat. Add the shallots and cook until softened, about 5 minutes. Add corn kernels; cover and stew, stirring occasionally, until softened, about 10 minutes. Add the cream, bring to a simmer, and cook gently, uncovered, 15 minutes. Season with the salt, pepper and cayenne. Transfer to blender; pur\u00E9e. Strain though a wire mesh strainer, pressing with a rubber spatula to extract the pulp; discard skins. You should have about 3 cups corn pur\u00E9e. 4. In a medium bowl, stir together the corn pur\u00E9e and the corn-milk. In a small bowl, lightly beat the eggs and yolks. Add to corn mixture and mix gently, so as not to incorporate too much air (a small ladle works well), until no streaks of egg show. 5. Preheat the oven to 325\u00B0F. Butter six 6-ounce ramekins. Ladle the custard into the ramekins and place in a small roasting pan. Add hot water to reach halfway up the sides of the ramekins. Cover the roasting pan loosely with a sheet of aluminum foil and bake until a small knife plunged into the centers of the custards comes out clean, 55 or 60 minutes. Serve with a sprinkling of sea salt. Serves 6.     Tomato Bisque with Peekytoe Crab Biscuits  Ingredients Bisque: \u2022 5 lbs. ripe summer tomatoes, stemmed and halved \u2022 1 tsp. salt \u2022 1/2 tsp. pepper \u2022 1 1/2 heads garlic, unpeeled, broken into cloves \u2022 1/2 cup extra-virgin olive oil \u2022 1 3/4 sticks (14 tbsp.) unsalted butter \u2022 1 large yellow onion, cut into small dice \u2022 1 small carrot, cut into small dice \u2022 1 1/2 leeks (white parts only), washed thoroughly and julienned \u2022 1 (28-oz.) can crushed San Marzano tomatoes \u2022 Handful fresh tarragon sprigs \u2022 2 stalks fresh lemongrass, pale-yellow parts only, trimmed and julienned \u2022 1/2 tsp. salt \u2022 1/4 tsp. pepper \u2022 1/8 tsp. red pepper flakes \u2022 1 1/2 tbsp. sugar \u2022 3 slices bacon (optional) \u2022 1/4 cup celery leaves Cream Biscuits: \u2022 1 1/2 cups all-purpose flour \u2022 1 1/2 cups cake flour \u2022 1 tbsp. baking powder \u2022 3/4 tbsp. salt \u2022 2 1/4 cups heavy cream \u2022 6 tbsp. unsalted butter, melted Crab Filling: \u2022 2 tbsp. unsalted butter \u2022 3/4 lb. fresh Maine crabmeat (leg meat only) \u2022 1/4 tsp. salt \u2022 1/4 tsp. pepper \u2022 Juice of 1 lemon \u2022 1/2 bunch fresh chives, cut into thin rounds \u2022 Large handful celery leaves, deep-fried in a small saucepan in 2 inches canola oil, drained and salted Directions 1. To make the bisque: Preheat oven to 350\u00B0F. Place tomato halves on a sheet pan (you may need 2 pans, depending on size of tomatoes), cut sides up. Sprinkle with salt and pepper, and scatter garlic cloves over. Drizzle with the olive oil. Roast until tomatoes begin to take on a hint of golden color, about 30 minutes. Pass tomatoes and garlic through a ricer into a bowl; discard skins. Set roasted-tomato pur\u00E9e aside. 2. In a saucepan, melt \u00BE stick (6 tablespoons) butter over low heat. Add the onion, carrot and leeks, and cook until softened, about 15 minutes. Add the roasted-tomato pur\u00E9e and the canned tomatoes. Tie tarragon and lemongrass into a cheesecloth bundle and add to the soup. Add salt, pepper, red pepper flakes, sugar and 2 cups cold water. Bring to a simmer. Add bacon slices if using, and cook slowly for 20 minutes. Remove and discard the bacon. Squeeze cheesecloth bundle vigorously over the pot to extract every bit of juice. Transfer half of the soup to a blender. Pur\u00E9e; return to the pot. If the soup is too thick, thin with water; set aside. 3. To make biscuits: Preheat oven to 385\u00B0F. Line a baking sheet with parchment paper. In a large bowl, sift flours with baking powder and salt. Make a &amp;quot;well&amp;quot; in the center and pour in the cream. With a wooden spoon, gradually mix the cream into the flour until the dough barely holds together; do not over-mix. Turn dough out onto lightly floured work surface and gently roll out to a 9-by-6-inch rectangle, the short side facing you. Brush with 2 tablespoons of the butter. Fold bottom third up toward the middle, and top third over to cover, to make a &amp;quot;letter&amp;quot; fold. Give dough a quarter turn. Roll again to 9-by-6-inch rectangle; brush with 2 tablespoons butter, and make a second letter fold. Repeat once more, brushing with remaining 2 tablespoons butter, for 3 folds total. Roll dough to 1 inch thick. Cut biscuits with a 3-inch round cutter. Transfer to prepared baking sheet and bake until golden brown, 20 to 25 minutes. 4. To make crab filling: Melt butter in a saut\u00E9 pan over medium-low heat. Add crabmeat, sprinkle with salt and pepper, and toss until warmed through. Add lemon juice to taste and sprinkle with chives. 5. To finish, reheat soup over medium-low heat and stir in remaining 8 tablespoons butter, cut into pieces. Ladle soup into bowls, sprinkle with fried celery leaves, and set each bowl on a plate large enough to hold a biscuit. Split biscuits in half, and fill each with a nice spoonful of the crabmeat. Serves 6.     Mussels Steamed in Verjus with Maple-Smoked Bacon and Sweet 100 Tomatoes  Ingredients \u2022 20 smallest possible &amp;quot;Sweet 100&amp;quot; or other small cherry tomatoes, halved \u2022 2 tbsp. extra-virgin olive oil \u2022 8 oz. slab bacon* cut into 1/2-inch-thick lardons \u2022 4 tbsp. unsalted butter \u2022 2 leeks (white parts only), julienned, washed well, drained \u2022 2 shallots, finely diced (about 1/4 cup) \u2022 6 cloves garlic, finely chopped \u2022 90 (2 lbs.) closed mussels, bearded \u2022 1 1/2 cups verjus, or white wine \u2022 3/4 cup heavy cream, or as needed \u2022 1/2 cup Devonshire cream (from England), or 1 additional cup heavy cream \u2022 1 heaping tbsp. good-quality Dijon mustard \u2022 1 lemon \u2022 Handful parsley leaves, julienned or roughly chopped \u2022 1/4 tsp. pepper Directions 1. Preheat the oven to 450\u00B0F. Toss the tomatoes with the olive oil and roast, cut side down, on a sheet pan until softened and lightly browned, about 5 minutes. Do not overcook; set aside. 2. In a large saut\u00E9 pan, saut\u00E9 the bacon over medium heat until it begins to color, 8 to 10 minutes. Add 2 tablespoons of the butter and reduce the heat to medium-low. Add the leeks, shallots and garlic, and cook until softened, 8 to 10 minutes. Raise the heat to high, and add the mussels. Add verjus or wine and the roasted tomatoes. Cover (use foil if no cover) and cook until the mussels just open, stirring from time to time, about 10 minutes. With a slotted spoon or a &amp;quot;spider,&amp;quot; transfer the mussels to 6 individual bowls or a serving platter. 3. Add the cream, and reduce cooking juices until thickened. Add the mustard and a good squeeze of lemon. The sauce should have a silky texture and be thick enough to coat the back of the spoon. If too thick, add a bit more cream; if thin, cook to reduce. Remove the pan from the heat and swirl in the remaining 2 tablespoons butter. Add the parsley and the pepper, and pour the sauce all over the mussels. Serves 6. * At Blue Sky, we use a bacon from New Hampshire: North Country Smokehouse (NCSmokehouse.com).     Salad of Arugula with Fresh-Picked Lima Beans and Spiced Lobster Oil  Ingredients Lobster Oil: \u2022 1-lb. lobster \u2022 1 to 1 1/2 cups canola oil \u2022 4 peppercorns \u2022 1 shallot, finely diced \u2022 Big pinch each cayenne pepper and paprika \u2022 1 basil leaf \u2022 1 branch tarragon \u2022 Rind of 1/2 lemon, stripped off with vegetable peeler \u2022 1 tsp. salt \u2022 1/4 tsp. pepper \u2022 3 lbs. lima or fava beans, in the shell, shucked \u2022 6 cups arugula, washed, dried, wrapped in paper towels and refrigerated until ready to serve \u2022 1 1/2 tsp. lemon juice \u2022 1 tbsp. extra-virgin olive oil \u2022 Salt and pepper Directions 1. Remove the tail and claws (steam them for a lobster roll for yourself for lunch), and set the body aside. 2. In a small saucepan, heat 1 tablespoon of the canola oil over high heat. Add the lobster body and peppercorns and cook for about 3 minutes or until the body turns bright red. Reduce the heat to medium. Add 1 more tablespoon oil and the shallot, cayenne and paprika, and cook until shallot is softened, about 2 more minutes. Add enough oil to just cover the lobster body (about 1 cup). Bring to a simmer, reduce the heat to low, and cook until all other liquid has evaporated, leaving just the clear, bright, reddish-orange oil, about 20 minutes. Strain through a wire strainer into a bowl; let cool 5 minutes. Add the basil, tarragon, lemon rind, salt and pepper and let steep at least 2 hours. 3. Bring a large pot of water to a boil. Add the beans and blanch 2 minutes to remove the outer skin. Peel the beans; they should be tender. If not, bring an inch of water to a boil in the same pot. Add the peeled beans, cover and steam until tender, about 2 more minutes. 4. To serve: Toss the arugula with the lemon juice, olive oil, salt and pepper to taste. Divide among 6 serving plates. Arrange the beans on the plates (\u00BC cup per plate) and spoon about 1 tablespoon of the lobster oil over each portion of them. Serves 6.     Late Summer Soft-shell \u00ADLobster with Lobster Butter or Low-fat Rouille  Ingredients Lobster Butter:  \u2022 3/4 cup canola oil \u2022 2 cooked lobster bodies, chopped into pieces with a cleaver \u2022 3 shallots, diced \u2022 1 tsp. paprika \u2022 Pinch cayenne \u2022 1/2 cup sherry (cream or amontillado) \u2022 Handful of cherry tomatoes, chopped \u2022 1 lb. good-quality salted butter (preferably Vermont cultured butter, or Kate&amp;#039;s butter with sea salt from Maine), cut into small dice \u2022 1/2 tsp. salt \u2022 1/4 tsp. pepper \u2022 Juice of 1/2 lemon Low-fat Rouille: \u2022 1/2 cup extra-virgin olive oil \u2022 2 cooked lobster bodies, chopped into pieces with a cleaver \u2022 1/2 cup diced onion \u2022 1/2 cup diced carrot \u2022 1/2 cup diced celery \u2022 1/2 cup diced fennel \u2022 1 red jalape\u00F1o, seeded and diced \u2022 1 tsp. crushed fennel seeds \u2022 1 generous pinch saffron threads \u2022 1 bay leaf \u2022 2 cups white wine \u2022 2 cups canned San Marzano tomatoes, crushed \u2022 Juice and rind of 1 orange, rind removed with a vegetable peeler \u2022 1 tsp. tomato paste \u2022 1/2 cup Pernod \u2022 1 tsp. salt \u2022 1/2 tsp. pepper \u2022 1 large red pepper \u2022 1 lb. plain, low-fat Greek yogurt \u2022 Juice of 1 lemon  \u2022 6 (2-lb.) soft-shell lobsters \u2022 Sea salt \u2022 Lemons, cut into wedges, for serving Directions 1. For the lobster butter: Heat a saucepan over high heat. Add the oil and the chopped lobster bodies, and saut\u00E9 3 minutes. Reduce the heat to medium. Add the shallots, and cook until softened, about 2 minutes. Stir in the paprika and cayenne. Add the sherry and simmer 5 minutes. Add the cherry tomatoes and the butter. Reduce the heat to low, and simmer until all the liquid other than the butter has evaporated, about 30 minutes. Season with salt, pepper and lemon juice. Strain. Cover and refrigerate until ready to serve. 2. For the rouille: Heat a saucepan over high heat. Add the olive oil and the lobster bodies, and saut\u00E9 3 minutes. Reduce the heat to medium. Add the diced onion, carrot, celery, fennel and jalape\u00F1o, the fennel seeds, the saffron and the bay leaf, and cook until vegetables are softened, about 8 minutes. Raise the heat to high, add the white wine, and cook to reduce by about half, 5 to 8 minutes. Add the crushed tomatoes, the orange juice and rind, and the tomato paste. Bring to a simmer and cook slowly until thickened, about 15 minutes. Remove and discard lobster bodies, and cook 2 more minutes. In a small saucepan, flame the Pernod and add to the pan with the tomato mixture. Season with salt and pepper. Strain through a food mill into a bowl; set aside. You should have about 1 \u00BD cups pur\u00E9e. 3. Grill the red pepper over coals, or a gas flame, until the skin is blackened all over. Place in bowl, cover with plastic, and let stand until it cools to room temperature. Remove the skin, seeds and stem with a small knife or your fingers (do not rinse). Place in the bowl of a food processor along with the pur\u00E9ed tomato mixture and process to blend. Scrape into a bowl, and refrigerate until chilled. Fold in the yogurt and the lemon juice. Taste for seasoning. Cover and chill until ready to serve. 4. Half fill 2 large (2-gallon) pots with heavily salted (or sea) water, and bring to a boil. Add 3 lobsters to each pot. When the water returns to a boil, cook 15 minutes. Remove the lobsters from the pots with tongs. 5. To serve, heat the lobster butter until warm. Serve the lobsters with the butter, the rouille and lemon wedges. Serves 6.     Sugar Pie with Baked Peaches  Ingredients Crust: \u2022 2 1/2 cups all-purpose flour \u2022 1 tsp. salt \u2022 8 oz. (11/4 cups) vegetable shortening (preferably Crisco), chilled in the freezer and cut into 1-inch cubes \u2022 1/2 to 3/4 cup ice water Filling: \u2022 3/4 cup all-purpose flour \u2022 2 cups heavy cream \u2022 1 cup milk \u2022 1 1/4 cups organic cane sugar \u2022 1/4 cup Lyles&amp;#039; golden syrup, or an additional 1/4 cup organic cane sugar \u2022 1 large egg, lightly beaten \u2022 Pinch salt \u2022 1 stick (4 oz.) unsalted butter Peaches: \u2022 4 perfectly ripe summer peaches, halved and pitted \u2022 1 cup best-quality late-harvest Riesling, or other sweet dessert wine \u2022 1/2 cup organic cane sugar \u2022 14 thyme sprigs \u2022 1/2 stick (2 oz.) unsalted butter, cut into small pieces \u2022 1 cup clotted cream, for serving Directions 1. To make the crust: In the bowl of a standing mixer, sift the flour and the salt. Add the vegetable shortening and rub into the flour mixture with your fingers until pea-size crumbs form. Transfer the bowl to a mixer stand fitted with the paddle attachment. With the mixer on the lowest speed, gradually add \u00BD cup of the ice water. As soon as the dough starts to come together (large clumps will form), turn off the mixer. Transfer dough to a work surface, and gently knead by hand just until it comes together into a ball. At this point, if the dough is dry, add a little more water. Shape the dough into a 7-inch disk. Wrap in plastic, and refrigerate at least 20 minutes. 2. On a lightly floured work surface, roll chilled dough to a 12-inch round, about \u00BC inch thick. Fit into a 9-inch glass pie dish or heavy skillet. Trim the edges of the dough until flush with the rim, and decoratively crimp the edges, if desired. Refrigerate or freeze pie shell until ready to fill. 3. To make the filling: Place the flour in a large saucepan. Whisking constantly, gradually pour in the cream and milk in a slow stream. Set over medium heat and bring to a boil, whisking constantly, about 7 minutes. As soon as bubbles appear on the surface, remove from the heat. Let cool to room temperature, stirring occasionally, about 20 minutes. 4. Arrange a rack in the center of the oven, and preheat it to 350\u00B0F. If you have a pizza stone, place it in the oven to heat (a stone helps to brown bottom of pie). 5. Stir the sugar, syrup, egg and salt into the cooled flour-cream mixture. Put the butter in a small skillet, and set over medium heat. Cook until the butter melts and foams, and then the foam turns a pale golden-brown color, about 5 minutes. Do not allow foam to darken too much. Whisk the melted butter into the cream mixture until blended. 6. Pour the cream mixture into the chilled pie shell. Put the shell directly on the pizza stone if using, or on the oven rack. Bake until the crust and the top of the filling are golden brown and the center is almost set, 55 to 60 minutes. (Gently wiggle the pie to test for doneness: The center should jiggle slightly.) Transfer to a wire rack and let rest 1 hour. 7. While the pie is resting, make the peaches: Raise oven temperature to 400\u00B0F. Arrange the peach halves, cut sides up, in a single layer in a 9-inch stainless steel skillet or porcelain baking dish. (Do not use aluminum.) Pour the wine over the peaches, sprinkle with the sugar, top with the thyme, and dot with the butter. Bake, on the pizza stone if you have one, until peaches color slightly and turn a deep gold, 15 to 20 minutes. 8. To serve, cut the pie into wedges and serve each with a peach half and a generous spoonful of clotted cream. Serves 8. Lydia Shire serves her peaches with a swirl of spun sugar. Because of space considerations, we were unable to include her recipe. It is available by e-mail from Flannery Hoard. "^^<http://www.w3.org/2001/XMLSchema#string>
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