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$20 Dinner with Carvel Gould 

Canoe's executive chef evokes history on her plates and in her home

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Orange and avocado salad

• 1 small red onion, thinly sliced
• 1 avocado, halved and cut into thick slices
• 1 navel orange, peeled with a knife and segmented
• 1 head butter lettuce, rinsed and roughly chopped
• 1 plantain, sliced thin as possible and fried until crispy
• 2 tablespoons sherry wine vinegar
• 1/2 cup olive oil
• 2 pinches of salt
• 2 pinches of sugar
• Cracked pepper to taste

For the dressing, juice the orange remnants from peeling, strain into a large bowl and combine with sherry, olive oil, salt, sugar and cracked pepper, whisking vigorously until emulsified. Toss the butter lettuce, onion, orange and avocado in the large bowl, mixing until fully dressed. Serve with fried plantains atop.

Broccoli rabe and anchovy pasta

• 1 can anchovies, roughly chopped with oil reserved
• 4 cloves garlic, sliced thin as possible
• 1 bunch broccoli rabe, thick stems removed, parboiled until soft and drained
• 1 box whole wheat linguine, cooked in salty water and drained
• 1/3 cup olive oil• Juice of 1/2 lemon
• Shaved Parmigiano-Reggiano, to taste
• Red chili flakes, to taste

Drizzle cooked pasta with reserved anchovy oil. In a pan over medium heat, toast garlic and red chili flakes in oil for a few minutes. Add broccoli rabe, lemon juice, a splash of stock or water, and anchovies and turn off heat. Toss the pasta in the pan until totally combined. Serve with a generous shaving of Parmigiano-Reggiano.

Port wine cherry rice pudding

• 1/3 cup jasmine rice (substitute Arborio, if possible)
• 1 1/3 cup milk (almond milk, if possible)
• 2 tablespoons sugar
• 1/2 tablespoon salt• 1 pinch cinnamon
• 1 large handful of cherries, pitted and sliced in half
• 1 tablespoon butter
• 1 small handful of slivered almonds
• 1/4 cup port wine (if port is unavailable, use any red and add an extra tablespoon of sugar)
• 1 tablespoon brown sugar
• Pinch of salt

For the rice pudding: Combine all ingredients in a pot over medium heat and stir. Bring to a boil, then reduce heat to just above a simmer and half cover. Cook for about 30 minutes, stirring occasionally. Chill.

For port wine cherries: Combine all ingredients in a small sauce pot over medium-high heat, cooking until syrupy, just a few minutes. Serve port wine cherries over chilled rice pudding.
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