Corn-and-Cod Chowder from food & wine

This New England-style chowder is a comfort-food classic. The soup needs only bread, or traditional oyster crackers, as an accompaniment.
original

1/4 pound sliced bacon omit
1 tablespoon butter
2 onions, chopped
2 cups water
1 cup bottled clam juice
3/4 pound boiling potatoes (about 2), peeled and cut into 3/4-inch chunks
1 rib celery, chopped
1/4 teaspoon dried red-pepper flakes
1 1/4 teaspoons salt
2 cups fresh (cut from about 3 ears) or frozen corn kernels
1 cup milk
1 cup heavy cream
1 1/2 pounds cod fillets, cut into 1 1/2-inch chunks
1/4 teaspoon fresh-ground black pepper

In a large pot, add the butter and onions to the pot. Cook over moderately low heat, stirring occasionally, until the onions are translucent, about 5 minutes.

Add the water, clam juice, potatoes, celery, red-pepper flakes, and salt and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 20 minutes.

Add the corn, milk, and cream and simmer for 10 minutes. Stir in the cod and pepper. Bring back to a simmer and cook until just done, about 3 minutes longer.

NOTES Fish Alternatives Use a relatively firm, mild fish that won’t disintegrate in the soup, such as pollack, orange roughy, or ocean perch.

CONTRIBUTED BY QUICK FROM SCRATCH FISH & SHELLFISH SERVINGS: 4 FAST With its all-American ingredients,

Chocolate Pudding from food52

Food52

2 large egg yolks
3 tablespoons tapioca flour
1/4 cup plus 1 teaspoon sugar
1/2 cup heavy cream
1 cup whole milk
1/2 teaspoon fine sea salt
1/2 teaspoon vanilla extract
6 ounces 66% cacao dark chocolate, chopped
Unsweetened whipped cream, for serving (optional)

Put the egg yolks and tapioca flour in a blender and blend on low speed until a light-colored paste forms.

Combine the sugar, cream, milk, salt, and vanilla in a saucepan set over medium heat. Bring the mixture to a boil, then remove it from the heat. Turn the blender containing the egg and tapioca mixture back on low. Quickly and carefully, pour the hot milk mixture into the blender and increase the speed to medium. The heat will cook the egg yolks and allow the tapioca to thicken to the consistency of thick mayonnaise.

With the blender running, add the chocolate in stages so it is emulsified into the pudding. When all the chocolate is added, strain the pudding into a serving bowl (or 3 to 4 serving bowls) and let it cool to room temperature before transferring to the refrigerator to cool completely. Top with whipped cream if you like. Serves 3 to 4

Red, White, and Blue Berry Trifle from Martha Stewart

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1.5 pounds raspberries (5 cups)
3/4 cup confectioners’ sugar
1/4 cup fresh orange juice (from 1 large orange)
10 ounces mascarpone  (1 1/3 cups)
1 1/4 cups cold heavy cream
1/2 teaspoon pure vanilla extract
Fine salt
20 to 24 ladyfingers (from a 7-ounce package), broken into 1-inch pieces
3/4 pound blueberries (2 1/2 cups)

In a medium bowl, combine raspberries with 1/4 cup confectioners’ sugar and orange juice. With the back of a fork, lightly mash berries to release their juices and let sit 10 minutes. Meanwhile, in a large bowl, stir together mascarpone and 1/2 cup confectioners’ sugar until smooth.

Whisk in cream,vanilla, and pinch of salt and whisk until soft peaks form, about 4 minutes.

Cut one or two pieces parchment 1 inch taller than side of an 8-inch springform pan and line inside of pan. Place half the ladyfingers in pan and top with half the raspberry mixture. With a small offset or rubber spatula, spread half the whipped cream over berries. Tap pan gently on counter to remove air bubbles. Repeat with remaining ladyfingers, raspberry mixture, and whipped cream.

Top with blueberries and refrigerate until whipped cream is stiff and cookies have softened, about 3 hours (or, tightly covered with plastic, up to 3 days). To serve, unmold trifle and peel away parchment.

Deep, Dark Salted Butter Caramel Sauce [Sauce au Caramel au Beurre]

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Makes about 1 1/3 cups
1 cup sugar
3 ounces (6 tablespoons) salted butter, the better you can get, the better it will taste
1/2 cup plus two tablespoons heavy cream, at room temperature

Melt the sugar over medium to moderately high heat in a larger pot than you think you at least two or three quarts, whisking or stirring the sugar as it melts to ensure it heats evenly. Cook the liquefied sugar to a nice, dark copper color. Add the butter all at once and stir it in, before turning off the stove and pour in the heavy cream (The sauce will foam up quite a bit when you add it; this is why you want the larger pot.), whisking it until you get a smooth sauce.

You use it right away or pour it into a jar and store it in the fridge for up to two weeks. When you take it out, it will likely have thickened a bit but 60 seconds in the microwave brings it right back to pouring consistency.
Serve over everything.

This is from checkout the blog for photos and further instructions.