Spice up your home-cooked meals with secrets from a New York pro

Pour the chicken stock into a pot set over medium-high heat. Add the beans, garlic, and bay leaf, bring to a simmer, and let simmer for 50 minutes.  Season with salt and pepper.  Let the beans cool in the liquid, then drain the beans, reserving the liquid. Discard the bay leaf.  Separate out and reserve the garlic cloves.

Put the beans in a bowl and coarsely crush them (a potato masher works well for this). Mash in 2 or 3 cloves of garlic, or more to taste, and stir.  Work in the olive oil with a wooden spoon, taking care to keep the mixture fairly coarse. If the mixture seems too thick, work in some of the reserved cooking liquid. Season with salt and pepper. Stir in the scallions, parsley, and, if desired, more garlic.

Put the mushrooms in a saucepot and add just enough water to come level to the top of the mushrooms. Add the shallot, lemon juice, garlic, and thyme, and season with salt and pepper. Cover and set over medium heat until simmering. Continue to simmer until the mushrooms are tender, 4 to 5 minutes.

Remove the pot from the heat and let the mushrooms cool in the liquid, then strain them, reserving the liquid.  Put the solids in the bowl of a blender.  With the motor running, add the olive oil in a thin, steady stream, then add the truffle oil, to taste, in the same manner.  For a less intensely flavored puree, substitute some of the reserved cooking liquid for the oil.  Scrape the mixture out into a bowl and season to taste with salt and pepper.

The puree can be covered and refrigerated for up to 24 hours. Let come to room temperature before serving or using.

Chop off the fronds where they meet the body of one fennel bulb. Halve the fennel, then slice it on a mandolin or using a very sharp, thin-bladed chef’s knife. Repeat with the other bulb. You should have 2 cups of slices. Set them aside. Chop 1 tablespoon of fronds and set them aside separately. Discard the remaining fronds.

Put the fennel and apple slices in a bowl. Add the pecorino Romano, lemon zest, extra-virgin olive oil, and parsley. Toss gently, taste, and season with salt and pepper.

Put the shrimp in a bowl.

Make the marinade by pouring 1/4 cup of the grapeseed oil into a small bowl. Add the garlic, paprika, 1/4 teaspoon of cayenne pepper, orange zest, and cracked black pepper. Stir together, set aside 1 tablespoon of the mixture, and pour the remaining marinade over the shrimp. Toss, cover, and refrigerate for 30 minutes to 6 hours. 

Make the vinaigrette by whisking together the reserved tablespoon of marinade, the lime juice and zest, mustard, 1 teaspoon of salt, and a pinch of cayenne. Slowly whisk in the remaining 1/4 cup of grapeseed oil, then the extra-virgin olive oil. Season to taste with salt and white pepper.

Put the avocado, onion, mango, and lettuces in a large bowl. Dress lightly with 1/2 cup of the vinaigrette, or more if necessary, and season with salt and freshly ground white pepper. (Extra dressing can be spooned over the shrimp). Set aside.

Heat the oil in a sauté pan set over medium-high heat. Season the shrimp with salt, add the shrimp to the pan, sear quickly, just over 1 minute on each side. Remove them from the pan and cover to keep warm.

Pour 2 tablespoons of water into a bowl. Sprinkle the gelatin over it and let it bloom. Fill a large, wide bowl halfway with ice water and set aside.

Pour the eggnog into a saucepot set over medium heat and bring it to a simmer. Immediately remove the pot from the heat and whisk in the gelatin. Set the bottom of the pot in the ice water and stir until slightly cooled. Divide the eggnog mixture among six 6-ounce ramekins, cover with plastic wrap, and refrigerate for at least 3 hours.

Put the dried cherries and 2 tablespoons of the sugar in a small pot. Add the apple juice and brandy and set over medium heat. Bring the juice to a simmer and cook gently until the cherries are softened, about 15 minutes. Remove the pot from the heat, cover, and set aside.

Put 2/3 cup of the sugar and 3 tablespoons of water into a small, heavy-bottomed pot. Set over medium-high heat and bring the water to a boil, stirring to dissolve the sugar. While the sugar is cooking, measure the liquid from the cherries. There should be 1/2 cup. If there is less, add more brandy or apple juice; if there is more, discard the excess. Dip a small brush in water and brush down any crystals on the sides of the pot. Keep stirring until the mixture caramelizes to a rich golden brown.

When the sugar reaches the desired color, remove the pot from the heat and carefully add the cherry liquid to stop the cooking. (Expect it to sputter and boil a bit.) Return the pot to medium-low heat and stir. Add the cherries and lemon juice.

This sauce will thicken as it cools to room temperature. Its consistency can be adjusted by adding a splash of brandy or apple juice. Refrigerate if not using in the next several hours. It will keep for up to 1 week.