5859 Spr ing Combine onion, garlic, white wine, bay leaf, peppercorns, thyme and 1 cup of water in a large pot. Bring to a boil over high heat. Once boiling, add lobster, cover, reduce heat to medium and steam for 12 minutes. Remove lobster and set aside to cool. Add 2 cups water and the fish stock, bring to a simmer and then add mussels, cover the pot and continue cooking until mussels begin to open, 5–6 minutes. Drain mussels in a fine-mesh sieve set over a bowl and reserve the broth; discard any mussels that do not open, then set mussels aside to cool. Melt butter in a large pot over medium heat, add leeks and fennel, season with salt. Cook until soft, about 6–8 minutes. Add potatoes and strained broth, bring to a simmer and let cook for 10–12 minutes, until potatoes are fork-tender. While potatoes are cooking, remove lobster meat from its shell; discard shells. Cut tail meat into small chunks. Carefully slice claw meat in half lengthwise. Set aside. Remove mussel meat from shells; discard shells. Once potatoes are tender, add tail meat and mussels to the broth. Simmer gently until the shellfish is warmed through, about 1–2 minutes. Stir in cream. Season with salt and pepper. Ladle the chowder into bowls. Garnish each bowl with half a lobster claw, a sprinkle of smoked paprika and parsley. Serve with crusty baguette. Chef ’s tip: If the fennel stems and fronds are still attached to the bulb, add to the pot with the onions and garlic in step one to use as an aromatic in the broth. Lobster + Mussel Chowder with Baby Red Potatoes 1 medium onion, halved 1 garlic clove, smashed 2 cups white wine 1 bay leaf ½ tsp black peppercorns 6 sprigs fresh thyme 1 ½–2 lbs lobster 1 can fish stock (398 ml) 2 lbs mussels, rinsed and debearded 2 tbsp unsalted butter 2 leeks, halved lengthwise, thinly sliced (white and pale green parts only) 1 fennel bulb, outer leaves removed and thinly sliced Salt 1 lb baby red potatoes, halved ½ cup 35% cream Freshly ground pepper Smoked paprika, for garnish ¼ cup roughly chopped parsley Baguette, for serving Total time 50 minutes | 6–8 servings116 Preheat oven to 425°F. In a large bowl, whisk together all the dry biscuit ingredients except the demerara sugar. Add butter and crumble into the flour with your hands until the mixture is well incorporated and no butter pieces are larger than the size of a pea. Make a well in the centre of the bowl, add sour cream, mix in with a fork. Mix as much as you can with the fork and then knead the dough with your hands, just until it begins to form a ball. With a medium-sized ice-cream scoop, drop 8 portions (about ½ cup each) onto a silicone baking mat or parchment paper- lined baking tray, keeping the biscuits 2 inches apart. Brush biscuits with cream and sprinkle over demerara sugar. Bake for 16–18 minutes, until biscuits have puffed up and are golden brown. Place biscuits on a rack to cool. While biscuits are baking, prepare macerated strawberries. In a medium bowl, mix together strawberries, sugar, lemon zest and juice. Set aside for at least 30 minutes at room temperature until juices are released. In the bowl of a stand mixer with a whisk attachment, add cream, icing sugar, vanilla and a pinch of salt. Beat on medium-high until you have soft peaks, about 2 minutes. Once biscuits have cooled, slice in half crosswise. Add a spoonful of strawberries, then top with a generous dollop of whipped cream, spoon on more strawberries and some of their juice. Repeat with remaining biscuits. Strawberry Shortcake Biscuits 2 ¼ cups all-purpose flour ¼ cup cornmeal 1 tsp salt 1 3/4 tsp baking powder ½ tsp baking soda 1 tsp granulated sugar ¾ cup unsalted butter, chilled and cut into ½-inch cubes 1 ¼ cups full-fat sour cream 1 tbsp 35% cream 2 tbsp demerara sugar Macerated strawberries 1 lb strawberries, hulled and quartered 3 tbsp granulated sugar 1 lemon, zested 1 tbsp fresh lemon juice Vanilla whipped cream 1 cup 35% cream 2 tbsp icing sugar ½ tsp vanilla extract Pinch of salt Total time 1 hour | 8 servingsSu m me r284285 Win te r Grate russet potatoes, add to a clean dish towel and wring out any liquid from potatoes until dry. Add potatoes to a large bowl with the onion, thyme and eggs; mix well. Season with salt and pepper. Heat a large pan over medium-high heat and add oil. Once hot, add latkes, about ¼ cup each. Fry until golden brown on both sides, 3–4 minutes. Top latkes with various seafood toppings. Potato Latkes with Seafood 2 large russet potatoes, peeled ½ medium onion, small dice 1 tbsp finely chopped fresh thyme 2 large eggs, beaten Salt Freshly ground black pepper 2 tbsp vegetable oil Suggested Toppings Smoked salmon Steamed lobster Steamed mussels Caviar Crème fraîche or cream cheese Lemon zest Fresh herbs like dill, thyme and seedlings Total time 30 minutes | 4 servingsNext >