Recipe Book

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\fancyhead[L]{\small\color{recipered}\itshape The Weekend Kitchen}
\fancyhead[R]{\small\color{recipered}\itshape Seasonal Favorites}
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{\small\bfseries\color{herbygreen} Prep Time} & {\small\bfseries\color{herbygreen} Cook Time} & {\small\bfseries\color{herbygreen} Total Time} & {\small\bfseries\color{herbygreen} Servings} \\
#1 & #2 & #3 & #4
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{\fontsize{36}{40}\selectfont\bfseries\color{recipered} The Weekend Kitchen\par}
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{\Large\itshape A Collection of Seasonal Favorites\par}
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{\large Curated by Elena \& Marco Russo\par}
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{\normalsize Family recipes, tested and perfected over three generations\par}

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{\small 2025 Edition\par}
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% Table of contents
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{\Large\bfseries\color{recipered} Recipes\par}
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\begin{enumerate}[label={\color{recipered}\arabic*.}, itemsep=4pt]
    \item Roasted Butternut Squash Soup with Sage Brown Butter
    \item Pan-Seared Salmon with Lemon-Dill Cream Sauce
    \item Classic Tiramisu
\end{enumerate}

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%% ============================================================
%% RECIPE 1
%% ============================================================
\recipetitle{Roasted Butternut Squash Soup with Sage Brown Butter}
\recipemeta{20 min}{45 min}{1 hr 5 min}{6}

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\begin{itemize}[leftmargin=*, itemsep=2pt, label={\color{herbygreen}$\bullet$}]
    \item 1 large butternut squash (about 3 lbs), peeled, seeded, and cubed
    \item 2 tablespoons olive oil
    \item 1 medium yellow onion, diced
    \item 3 cloves garlic, minced
    \item 1 teaspoon ground cumin
    \item \textonehalf\ teaspoon ground nutmeg
    \item 4 cups vegetable broth
    \item \textonehalf\ cup heavy cream
    \item Salt and freshly ground black pepper to taste
    \item 3 tablespoons unsalted butter
    \item 8--10 fresh sage leaves
    \item Toasted pumpkin seeds for garnish
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\textbf{\color{recipered} Instructions:}
\begin{enumerate}[leftmargin=*, itemsep=4pt]
    \item Preheat oven to 400\textdegree F (200\textdegree C). Toss the cubed butternut squash with olive oil, salt, and pepper. Spread on a parchment-lined baking sheet and roast for 25--30 minutes until fork-tender and caramelized at the edges.

    \item While the squash roasts, heat a tablespoon of olive oil in a large Dutch oven over medium heat. Add the diced onion and cook for 5--6 minutes until softened. Add the garlic, cumin, and nutmeg; cook for 1 minute until fragrant.

    \item Add the roasted squash and vegetable broth to the pot. Bring to a simmer and cook for 10 minutes.

    \item Using an immersion blender (or working in batches with a standard blender), pur\'{e}e the soup until completely smooth. Stir in the heavy cream and adjust seasoning to taste.

    \item For the sage brown butter: melt the unsalted butter in a small skillet over medium heat. Once it foams, add the sage leaves. Cook for 2--3 minutes, swirling occasionally, until the butter turns golden-brown and the sage leaves are crisp.

    \item Ladle the soup into bowls. Drizzle with sage brown butter, top with crispy sage leaves and toasted pumpkin seeds. Serve immediately with crusty bread.
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\textbf{Cook's Notes:} This soup freezes beautifully for up to 3 months (freeze before adding the cream). For a vegan version, substitute coconut cream for the heavy cream and use olive oil instead of butter for the sage topping. The soup thickens as it cools; thin with additional broth when reheating.
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%% ============================================================
%% RECIPE 2
%% ============================================================
\recipetitle{Pan-Seared Salmon with Lemon-Dill Cream Sauce}
\recipemeta{10 min}{15 min}{25 min}{4}

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\textbf{For the salmon:}
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    \item 4 salmon fillets (6 oz each), skin-on
    \item 2 tablespoons olive oil
    \item 1 teaspoon smoked paprika
    \item Salt and pepper to taste
\end{itemize}

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\textbf{For the sauce:}
\begin{itemize}[leftmargin=*, itemsep=2pt, label={\color{herbygreen}$\bullet$}]
    \item 1 tablespoon butter
    \item 2 cloves garlic, minced
    \item \textfrac{3}{4} cup heavy cream
    \item Juice of 1 lemon
    \item Zest of 1 lemon
    \item 3 tablespoons fresh dill, chopped
    \item 2 tablespoons capers, drained
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\textbf{\color{recipered} Instructions:}
\begin{enumerate}[leftmargin=*, itemsep=4pt]
    \item Pat the salmon fillets dry with paper towels. Season generously on both sides with smoked paprika, salt, and pepper. Allow to sit at room temperature for 5 minutes.

    \item Heat olive oil in a large cast-iron skillet over medium-high heat until shimmering. Place the salmon fillets skin-side up in the pan. Sear without moving for 4 minutes until a golden crust forms.

    \item Flip the fillets and cook for an additional 3--4 minutes until the internal temperature reaches 135\textdegree F (57\textdegree C) for medium. Transfer to a plate and tent loosely with foil.

    \item In the same skillet, reduce heat to medium. Add butter and garlic; saut\'{e} for 30 seconds. Pour in the heavy cream and lemon juice. Simmer for 2--3 minutes until slightly thickened.

    \item Remove from heat. Stir in the lemon zest, chopped dill, and capers. Season with salt and pepper.

    \item Plate the salmon and spoon the sauce generously over each fillet. Garnish with additional dill and lemon slices. Serve with roasted asparagus and baby potatoes.
\end{enumerate}

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\textbf{Cook's Notes:} For crispier skin, start with a cold pan and place the fillets skin-side down before turning on the heat. This renders the fat slowly and produces shatteringly crisp skin. The sauce can be made ahead and gently rewarmed---add the dill at the last moment to preserve its color and flavor.
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%% ============================================================
%% RECIPE 3
%% ============================================================
\recipetitle{Classic Tiramisu}
\recipemeta{30 min}{---}{6 hrs 30 min (chilling)}{8--10}

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    \item 6 large egg yolks
    \item \textfrac{3}{4} cup granulated sugar
    \item 1\textonehalf\ cups mascarpone cheese (12 oz), at room temperature
    \item 2 cups heavy whipping cream
    \item 2 cups strong espresso or brewed coffee, cooled completely
    \item 3 tablespoons coffee liqueur (such as Kahl\'{u}a), optional
    \item 1 package (7 oz) Savoiardi (Italian ladyfinger cookies), approximately 30 cookies
    \item Unsweetened cocoa powder for dusting
    \item Dark chocolate shavings for garnish
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\textbf{\color{recipered} Instructions:}
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    \item In a large heatproof bowl set over a pot of simmering water (double boiler), whisk the egg yolks and sugar together vigorously for 8--10 minutes until the mixture is thick, pale, and reaches 160\textdegree F (71\textdegree C). Remove from heat and let cool for 5 minutes.

    \item Add the mascarpone to the egg mixture and whisk until smooth and fully incorporated. Set aside.

    \item In a separate bowl, whip the heavy cream with an electric mixer until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture in three additions, being careful not to deflate.

    \item Combine the cooled espresso and coffee liqueur (if using) in a shallow dish. Working one at a time, quickly dip each ladyfinger into the coffee---no more than 1--2 seconds per side. The cookies should be moistened but not soggy.

    \item Arrange a single layer of dipped ladyfingers in the bottom of a 9$\times$13-inch dish. Spread half the mascarpone cream evenly over the cookies. Repeat with a second layer of dipped ladyfingers and the remaining cream.

    \item Cover with plastic wrap and refrigerate for at least 6 hours, or preferably overnight. The resting time allows the flavors to meld and the texture to set.

    \item Just before serving, dust generously with cocoa powder through a fine-mesh sieve. Top with dark chocolate shavings. Slice and serve chilled.
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\textbf{Cook's Notes:} The key to great tiramisu is the coffee-dipping speed---too long and the ladyfingers disintegrate; too short and the center stays dry. Aim for a quick in-and-out motion. This recipe uses a cooked egg base for food safety. For best results, use Italian mascarpone and authentic Savoiardi cookies, which have the ideal porosity for absorbing coffee.
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