Season vinaigrette with salt and pepper and a pinch of cayenne, to taste.Boil wine in heavy medium saucepan until reduced to 3 tablespoons, about 10 to 15 minutes. Pour into small bowl and let cool. Whisk in oil and vinegar. Toss apple and celery in large bowl with enough vinaigrette to coat. Spoon dollops of apple mixture into endive leaves and top with pecans and Parmesan shavings. Serves 6 to 8 as a starter.
Preheat oven to 450°F. Halve squash lengthwise and discard seeds. Bake squash in middle of oven until tender and browned lightly, 15 to 20 minutes. Holding halved squash in a kitchen towel, scoop out flesh and chop coarsely.In a saucepan bring stock and water to a simmer and keep at a gentle simmer. In another saucepan cook onion, garlic, and gingerroot in butter over moderately low heat, stirring until softened. Stir in rice and cook over moderate heat, stirring constantly, about 1 minute. Add wine and cook, stirring until absorbed. Stir in 1/4 cup stock and stir constantly at a simmer until absorbed.
Stir in diced and chopped squash and continue simmering and adding stock in same manner until rice is tender and creamy but still al dente, about 18 minutes. (You may not need to use all of the stock).Stir in chives, sage, and salt and pepper to taste.
Continue simmering and adding stock, about 1/4 cup at a time, stirring constantly and allowing each addition to be absorbed before adding next, until about half of stock has been added.
Spoon risotto into a serving bowl and garnish with chives and Parmesan. Serves 4 to 6 as a side dish.
Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds - this quick blanching makes them easier to peel. Drain the garlic and peel. Set aside.
Dry the chicken with paper towels (this will help it to brown nicely) and salt and pepper liberally on both sides. Heat the butter and oil in a large pot or Dutch oven over medium-high heat. In batches, sauté the chicken skin side down first, until browned, about 4 minutes on each side. Turn with tongs or a spatula without piercing the skin. When first batch is done, transfer it to a plate and continue to sauté all the chicken in batches. Once the last chicken batch is removed, add all of the garlic to the pot. Lower the heat and sauté for about 7 minutes, turning often so the garlic doesn't burn and turn bitter. Add the Cognac and the wine, return to a boil, scraping the brown bits from the bottom of the pan. Return the chicken to the pot with the juices and add the thyme leaves and nutmeg. Cover and simmer on low for about 30 minutes, until all the chicken is cooked and tender.
Remove the chicken to a platter and keep warm. In a small bowl, whisk together 1 1/2 cup of the sauce and the flour and then stir it back into the sauce in the pot. Raise the heat, add the cream, and boil for 3 minutes. Add salt and pepper, to taste. Pour the sauce and the garlic over the chicken, sprinkle with parsley and serve with crusty bread. Serves 6 to 8.