Spilling the 'Beans' - Peshawari Biryani

Yes, I am finally sharing the recipe I promised here. It's a biryani with an identity crisis. When my sister in law gave me the recipe she called it Peshawari Biryani. Jiggs Kalra makes it with kala chana and calls it Kale Moti Biryani in Prashad. And somewhere on the web it's referred to, rather uncharmingly as, Vegetarian Biryani. A rose by any other name etc. etc...

I made this biryani with kidney beans (rajma) the first time and felt they were too 'beany' for the delicate basmati rice. So this time around I used sprouted moth beans (matki). They complement the rice in taste as well as size. This is in fact one of the best things about the recipe. You can use pretty much any legumes in your pantry without compromising on the taste. The next time I plan to go a step further and combine the beans with fenugreek instead of cilantro.

Where does the casserole come in? I finish cooking the biryani on 'dum' in the oven. But the recommended 'unlayered' serving is a visual treat for parties.

PESHAWARI BIRYANI(recipe from my sister in law)(serves 2-3)Rice - 1 cup basmati rice1 tsp ghee/ butter1" cinnamon, 3 cloves, 3 cardamomsfried nuts (optional)Beans - 1/2 cup beans of your choice (garbanzo, kidney, peas etc.)1/4 tsp turmeric

1/2 tsp red chilli powder1 tsp ginger garlic paste2 tomatoes, peeled and pureeda handful each of cilantro and mint, washed and finely chopped1/2 tsp good quality garam masalasalt to taste

Soak beans overnight. Drain and wash the next morning. (Sprout them in a colander if you wish to). Combine with enough water and cook on moderate heat until done. (You can pressure cook the beans as long as they don't turn to mush). Reserve cooking liquid.

Heat oil in a pan. Add turmeric powder, red chilli powder and ginger garlic paste. Saute on low heat until combined. Next add herbs and saute until fragrant. Add puree and beans. Stir and cook on medium heat until mixed and dry. Season with salt and continue stirring until the beans lose most of the moisture. Sprinkle garam masala and set aside.

Wash rice in 1-2 changes of water. Drain and set aside. In a sauce pan heat ghee and drop in the whole spices. Add rice, saute for a minute. Add 2 cups of the cooking liquid and bring to a boil. Cover and cook on low heat until rice is done.

For serving spoon rice onto a large platter. Make a well in the centre and place beans. Garnish with fried nuts and serve with a raita.The Nun's Revenge

No blasphemy here. That is honestly the name of the drink. This Italian hot chocolate is so delicious and indulgent, it is assumed it can't be chaste! In fact the author has compared drinking it to a religious experience :-)

I really didn't need further encouragement but as luck would have it, Padmaja's fabulous Fairtrade Goodie Bag arrived in the mail (thank you dear!). Nestled between the coffee and tea was a gorgeous bittersweet chocolate. Sign from above!

THE NUN'S REVENGE(adapted from 'Hot Chocolate: 50 heavenly Cups of Comfort')(serves 2-3)1/2 cup plus 2 tablespoons half-and-half*1 tsp arrowroot1 tbsp sugar (adjust to taste)2 ounces fairtrade bittersweet chocolate (at least 70 percent cacao), chopped2 to 4 strips orange zest for garnish

In a small bowl, combine 2 tablespoons of the half-and-half with the arrowroot, whisking until smooth.

Place the remaining 1/2 cup of half-and-half in a small saucepan over medium heat. Bring to a simmer. When the half-and-half begins to bubble around the edges, whisk in the sugar. Whisk in the arrowroot mixture until the half-and-half thickens slightly, usually less than a minute.

Remove from the heat and quickly whisk in the chocolate until smooth. Pour into cups, top each with a piece of orange zest, and serve immediately.

* Revenge is best served... cold with low fat substitutes. So feel free to use your choice of milk. The arrowroot makes the drink creamy anyway.* Use orange flavored liqueur or orange extract if you prefer.* Beer is usually the drink of choice on game nights but I am sending this over to Mansi anyway for her Game Night Party event.* Don't forget to Click liquids for January.

Classic Almond BiscottiIngredients:

4 tablespoons softened unsalted butter1 cup of sugar3 extra large eggs, at room temperature1 teaspoon vanilla extract1 teaspoon almond extract3 cups of flour, sifted2 teaspoons baking powder1/2 teaspoon salt3/4 cup chopped almonds, lightly toasted1/2 cup sliced almonds1 egg, beaten2 tablespoons sugar

Directions:

Sift together the flour, baking powder, and salt and set aside.

Preheat the oven at 375 F. Mix together the butter and sugar until they form moist crumbs, clumping together. Add the 3 eggs and mix together until light in color and the mixture forms ribbons when you lift the whisk out of the batter. Add the vanilla and  mix well. Then, add the dry ingredients in batches of about a 1/2 cup at a time. Mix on low until just blended. Add the chopped almonds and mix until just blended.

On a cookie sheet with a silicon pad or parchment paper, place the mixture (which is now a very thick dough). Heavily flour your hands and form the dough into a log about 1 1/2 inches high, and 3 inches wide. It may take up the entire length of the cookie sheet. Brush the beaten egg over the log, then cover with the sliced almonds. Sprinkle with the 2 tablespoons sugar.

Bake for 25 to 30 minutes. Remove from the oven and cut the loaf into 1/2 inch slices. Place the slices on the cookie sheet and bake for 15 minutes, flipping once. If the biscotti appear too moist in the center, put them back in the oven for an extra 5 minutes. Let cool and enjoy!

Tina's English Toffee:

For me, this toffee is the epitome of the Christmas Season (we start badgering Tina to cook it the day after Thanksgiving), and something I look forward to nibbling on every year. Nothing is more depressing than reaching for my family's toffee tin and finding it empty, like a dead Christmas tree in the gutter. So please cook up this toffee until your kitchen is heavy with the scent of butter, sugar, and the holiday spirit.

Ingredients:

1 pound unsalted butter (plus extra for greasing the pans)2 cups white sugar½ teaspoon salt1/4 cup water1 ½ teaspoon vanilla2 cups dark chocolate, chopped2 cups milk chocolate, chopped2 cups finely chopped toasted almonds

Directions:

Melt the butter, sugar, water and salt over a low flame, stirring with a wooden spoon. When the mixture starts to boil, turn the heat up to medium. Meanwhile, grease two cooking pans with butter. After 15-20 minutes, the mixture has reached 305 F. Turn off the heat and add the vanilla, stirring to incorporate. Be careful not to burn yourself or the mixture, but if you do, and I have, run your hand under room temperature water (never cold or hot water) to subside the pain. Immediately take the hot toffee and pour into two greased cooking pans and smooth until evenly coated and about 1/8 or 1/4 inch thick. Put the pans into the fridge to let the toffee cool (this will take several hours, or leave the toffee in over night, uncovered).

Once the toffee has cooled, remove it from the refrigerator and carefully loosen the pieces (you can do this by hand or with a knife). If it cracks, it's not a big deal.

Melt the two types of chocolate over a double boiler, stirring to combine. Once the chocolate has melted, use a spatula to coat one side of the toffee, and then immediately sprinkle heavily with the chopped toasted almonds. This must be done immediately because the cold toffee can cause the chocolate to harden before the almonds can stick. Put the toffee back in the fridge to cool the chocolate. Once it has hardened (it takes about an hour), flip and coat the other side with the chocolate and almonds. You will probably have chocolate and almonds left over, which you can use for more toffee. Let the toffee cool in the fridge until hardened again. When it's ready, take the toffee out, and using your hands crack it into irregular pieces. Bag them or stick them in a tin for your own enjoyment.

Affogato

The easiest of easy dinner party recipes.

4 espresso shots (use instant espresso if fresh espresso isn't an option)4 scoops of ice cream4 tablespoons chopped bittersweet chocolate

Put a scoop of ice cream in a bowl, top with one shot of espresso and a tablespoon of chopped bittersweet chocolate. Enjoy before it melts!

DINNER PARTY RECIPES FOR FOOD FOR THOUGHT

Braised Chicken with Garlic, Fennel, and Walnuts For 41 3 1/2-pound whole chicken, each cut into 8 pieces

1/2 head of garlic, cloves separated (about 10), peeled and sliced1 fennel bulb, thinly sliced1 yellow onion, thinly sliced2 tablespoons extra-virgin olive oil3 very large fresh thyme sprigsSalt and Pepper1 cup white wine3 cups chicken broth1/2 cup walnut halves

Trim excess fat off chicken. Sprinkle chicken with salt and pepper. Lightly smash garlic cloves just to flatten slightly and remove the paper.

Heat the extra-virgin olive oil in heavy large pot over medium-high heat. Working in 2 batches, add chicken and cook until brown on all sides, about 12 minutes per batch. Transfer chicken to plate. Add fennel and onion to the pot. Stir until barely golden brown, about 10 minutes. Add the garlic and cook for another 5 minutes.  Add wine and thyme; bring to boil. Return chicken to pot and add the broth and walnuts (the broth should not quite cover the chicken). Reduce heat to low, cover, and simmer until chicken is cooked through. about 20-30 minutes. Remove the chicken, turn the heat up to medium high, and reduce the liquid by half. Season to taste with salt and pepper to taste. 

Transfer chicken to platter and drizzle sauce over.  Sour Cream Chive Biscuits

Biscuits are a classic southern staple, and to make yours as mile high as possible, mix the dough together right before baking and use ice cold butter for the flakiest texture.  I love these savory biscuits with a touch of honey and butter, still warm from the oven.

• 2 cups all-purpose flour • 1 tablespoon baking powder • 1 teaspoon salt • 1/4 cup butter, cold and cubed • 2/3 cup sour cream • 2 tablespoons chives, snipped

Pre heat to 450 F

Sift the flour, baking powder and salt into the bowl. Drop in the butter and use your fingers to casually mix it in with the dry ingredients. Don’t over mix.  There should still be a few lumps of butter, the size of peas, or even a little bigger. Two minutes or less of mixing should do it. Next add the sour cream and chives. Stir it up into a soft dough. Form the dough into a soft ball. Get a piece of waxed paper and lay it on your counter. Sprinkle the waxed paper with a little bit of flour. Place the dough ball on the flour and knead it about 5 to 10 times. Flatten out the dough with a rolling pin or your hands so it is about 3/4″ thick. Cut into biscuit shapes with a biscuit cutter, or the rim of a clean cup or can.  Lay the biscuits onto a baking sheet and bake them at 450° for  10-15 minutes, depending on their size. Makes about a dozen

medium sized biscuits. Brush with melted butter before serving.

Bacon Chicory Salad

Chicory is a bitter green typically served cooked in butter or sautéed, but for my spin on this classic southern ingredient, I found inspiration from the bitter green salads so popular in LA. Dandelion greens, arugula, frisée, radicchio, or any other green with a bite are wonderful contrasts to sweet bacon, pungent blue cheese, and toasted walnuts in this salad.  Paired with rich and savory southern style cooking, this bright salad balances out the meal.

1 lb chicory greens, arugula, frisée, or radicchio (any bitter greens) 4 oz bacon, diced2 oz blue cheese1/4 cup walnut halves

Vinaigrette:1 tablespoon sherry vinegar3 tablespoons olive oil1 teaspoon honeySalt and Pepper to taste

In a pan over medium heat, cook the bacon until just crisp.  Mix together the vinaigrette and combine with the bacon and chicory.  Sprinkle in the cheese and walnuts.

Classic Pecan Pralines

Melt in your mouth pralines (prah-lines if you're from the south) are the perfect way to end a meal.  I add a touch of bourbon to mine, but otherwise, this is a pretty simple take on a classic recipe.

1 cup pecans1 cup light brown sugar, packed1/2 cup heavy cream1/4 cup unsalted butter1/4 tsp salt1 teaspoon vanilla extract1 teaspoon Bourbon

Preheat oven to 325 degrees. Spread the pecans on a cookie sheet and bake until lightly toasted (about 5 minutes).  Line a cookie sheet with parchment paper. Fit a heavy-bottomed saucepan with a candy thermometer. Over high heat, cook the cream, butter, salt and brown sugar to 240 degrees (soft ball). If necessary, stir once to help dissolve the sugar. Remove from the heat and let sit for 15 seconds. CAREFULLY stir in the vanilla, bourbon, and toasted pecans. (It might spit and sputter) Stir until the mixture looks creamy and slightly thickened. Drop by tablespoonfuls onto the prepared cookie sheet. Cool for 20 minutes.

Blistered cannellini beans and Roasted Cherry Tomatoes over Mozzarella with Basil

2 pints cherry tomatoes1 teaspoon salt1 teaspoon pepper1 rosemary sprig, leaves removed1/4 cup olive oil, plus more for drizzlingIngredients:3 15 oz cans of cannellini beans, rinsed and drained 2-3 cloves of garlic, minced1 tablespoon of rosemary, finely chopped1 pinch chili flakesabout 3 tablespoons of olive oilsalt and pepperZest of one lemon1/2 cup basil, chiffonade1 ball fresh mozzarella, sliced

I LOVE cannellini beans. They’re buttery soft, and have great texture, and combined with roasted cherry tomatoes and mozzarella, this dish is a winner at every party I’ve taken it to.

On a baking sheet covered in parchment (or a silicon pad), add the tomatoes, whole, and drizzle with a 1/4 cup of olive oil and the rosemary, salt and pepper. Roast until the skins are puckered and browned, about 25-30 minutes. 

If you can find the cannel ini beans dry and have the time to simmer them, do, but it’s party night, and my goal is to stay as stress-free as possible, so I’m starting with cans of beans (but not too tender) that I’ve rinsed.

Add the garlic and chili to the oil over a medium flame.  Once it starts crackling a little add the rosemary and stir for about 10-15 seconds, careful to not burn the garlic. Add the beans and gently stir to combine everything.  Bring the heat up a little, and let the beans sit, getting browned and crisp on the outside.  Add salt and pepper to taste, stir, and let them rest for another minute.

 Pour them onto one side of a serving dish and sprinkle the zest over.  Add the mozzarella in the center, the tomatoes on the other side and garnish with basil and olive oil.

Sauteed swiss chard and prosciutto sandwich

1 bunch swiss chard, chopped into 1/4 wide pieces1 garlic clove, minced6 slices of prosciutto6 thin slices of gruyere1 tbl parsley leavesOlive oil

Salt and PepperSliced sourdough bread

In a saute pan over a medium flame, add about 2 tablespoons of olive oil and add the swiss chard with a large pinch of salt and pepper. Saute for about 2 minutes, or until just wilted, and add the garlic, cooking for a few minutes more. Pile the swiss chard onto a slice of sourdough and add the slice of prosciutto and cheese. Top with a few parsley leaves and another slice of sourdough.  In a saute pan over medium heat, drizzle in a tablespoon of olive oil and add the sandwich.  Press down and toast until golden brown, flip and toast the other side.  Slice into fours (for smaller, party friendly bites) and enjoy.

TIP: Slice into sixths or eighths to stretch these, also, to make them accessible.

TIP: Make extra chard, buy extra prosciutto and bread, and have all the ingredients laying around for these to make up a new plate when you start to run out. Trust me, once people try them, you will!

Sauteed Mushroom with Thyme, Sherry Vinegar, and Shallot with Roasted Garlic

 1 pound mushrooms, chopped into 1/4 inch pieces (I used porcini)1 tsp thyme, chopped1 shallot, finely chopped2 tbl Jimenez Sherry Vinegar 6 cloves of garlicOlive oilSalt and Pepper

Pre Heat your oven to 400 F.Wrap the peeled garlic in aluminum foil with a tablespoon of olive oil and a pinch of salt, and roast in the oven for about 45 minutes, until soft and a deep golden brown.  Chop up and set aside.

In a saute pan over a medium flame, add about 2 tablespoons of olive oil and brown the shallot. Add the mushrooms and a large pinch of salt and pepper. Saute for about 15 minutes, until the mushrooms are browned and just getting soft. Add the roasted garlic and thyme and cook for a minute or two longer. Add the vinegar and stir to combine.

GIRLS' NIGHT IN ON FOOD FOR THOUGHT WITH CLAIRE THOMAS

My sister and I are pretty busy ladies, and even though we live together, "quality time" isn't necessarily a guarantee.  I'm an early bird, she's a late sleeper.  I pass out by midnight and she'll burn that oil until two or three.  So setting aside a night to just hang out on the couch requires both of us to pull out our calendars and see what can

work.  This week on Food For Thought, I make some of Amanda's favorites and she swings by the set to try them out.  Delicious Roasted Brussels Sprouts with homemade aioli, gooey mac and cheese, molten chocolate cake with maple whipped cream, and Amanda's favorite salad with mango chutney vinaigrette round out this decadent meal for two.

  

Rosemary Roasted Brussel Sprouts with Garlic Aioli

1 lbs Brussels sprouts2 tablespoons olive oil1/2 teaspoon salt1/2 teaspoon freshly ground black pepper

1 sprig rosemary1 shallot, sliced

For Aioli2 garlic cloves, minced*1 large egg1 tablespoon freshly squeezed lemon juice1/2 teaspoon saltPinch of pepperPinch of paprika1/2 cup olive oil1 tablespoon snipped chives

*You have to be careful when using raw eggs in recipes, so do what's comfortable for you and your family. If you don't want to use a raw egg, replace the egg and oil with 3/4 cup of mayonnaise. 

Preheat oven to 400 degrees F.Cut off the ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, shallot, rosemary, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside, stirring half way through so they evenly brown. Sprinkle with more kosher salt and enjoy right away.

For the garlic aioli, combine the garlic, egg, lemon juice, salt, pepper, and paprika in a medium bowl.  With a whisk (electric is easiest), mix together to combine.  While whisking quickly, drizzle in the olive oil and combine until it forms a pale yellow sauce and not a moment more (it can break down pretty easily).  Garnish with chives and serve immediately with the Brussels sprouts for dipping

Much like when I have attempted to speak a foreign language, making macaroni and cheese has proven to be a frustrating, awkward experience, where I inadvertently insult the people on the receiving end of my efforts. And much like the 5 years of Spanish under my belt, my 20-some attempts at a good macaroni and cheese seemed in vain, leading me no closer to my goal. My problems varied from attempt to attempt: too dry, too gummy, too dense. But this last round: success! Flavorful and silky with an even ratio of cheese to pasta. The trick is in the béchamel, and using common sense when choosing the amount of pasta.  The gremolata breadcrumbs add a bright and fresh flavor to this rich mac and cheese. So get ready to curl up with one of the ultimate comfort foods. Enjoy! 

Classic Mac & Cheese with Gremolata Breadcrumbs

Gremolata Breadcrumbs:1 teaspoon lemon zest4 slices Italian breadsmall handful flat leaf parsley, plus more for garnish3 cloves of garlic2 oz Parmiggiano1/4 cup Olive OilSalt and Pepper

For White Sauce:3-4 cups milk (you might need more to get the right consistency)1 yellow onion, roughly sliced1 bay leafPinch of chili flakes1 tablespoon black pepper cloves1 garlic clove, halved

For Roux:

3 oz butter1/4 cup flour

1 cup Gruyere, grated 1/2 cup gouda, grated1 cup sharp Cheddar, grated 1/2 cup Parmigiano Reggiano, grated1 teaspoon freshly ground black pepper1/4 teaspoon nutmeg, freshly grated

8-12 oz elbow macaroni

Preheat oven to 375 F.

There are two main parts to this dish.

The first is the topping, which is bread, lemon zest, garlic, parm, and olive oil. All this goes in a food processor.  Pulse until well combined and the parm has become small crumbs.  Add the parsley and pulse a couple of times (you don't want green bread crumbs).

For the sauce for the mac and cheese, heat the milk in a small saucepan with all of the milk ingredients, but be careful not to boil it. Add butter to another pot and let it melt. Add the flour, and stir to create a roux (this will give something for the cheese to cling to).

Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk through a strainer and cook for a minute or two more, until thickened and smooth. Off the heat, add the cheese half the pepper, and nutmeg. Salt to taste.  Stir well.

Cook the macaroni according to package instructions. Start with about 8 oz and fold into the cheese sauce.  If you like more pasta, add more.  Pour into greased ramekins (or baking dish). Put the crumbs on top of the mac and cheese, covering the entire top layer.

Bake for 30-45 minutes (depending on ramekins or one large baking dish), or until the sauce is bubbly and the crust is browned on top.

  

Do you have 20 minutes? Good. Here's how you play this out:

You and your loved one are on the couch, catching up on Archer before the finale this week. You've gotten to the bottom of your takeout, and you turn to them while fast forwarding, "Want any dessert?" They sort of shrug, paying more attention to the

TV than the offer, assuming that means you're grabbing an ice cream sandwich or something from the freezer. You sneak off for 5 minutes, whisking together the ingredients and popping it in the oven. You join in until the next commercial break and then BAM! Hit them with a molten chocolate cake.

Where did this come from? How did you make it so quickly? Why the fancy dessert? Are you hiding something? Yes, busting out a molten chocolate cake might be suspicious the first time, but it'll quickly become an ongoing phenomenon in your house if any of you like chocolate. Or cake. Or happiness. And if you don't like these things, why are you on a cooking blog anyway?

One little cake is perfect for two to split, as its molten deliciousness is very rich. I love the chocolate paired with a maple tinted whipping cream, but feel free to just pop a scoop of your favorite ice cream on that sucker if its easier. The batter can be made ahead of time, poured in the ramekins, and kept in the fridge until it's time for dessert; but make sure to bake it for an extra minute or two, since it'll be cold.

There's something innately impressive in preparing a hot, relatively composed dessert for someone. Once that spoon breaks into the cake, letting it burst open with warm, gooey chocolate, well, who isn't going to gobble that right up? Enjoy!

Molten Chocolate Cake with Maple Whipped CreamMakes four 8oz ramekins

12 oz dark chocolate, chopped1/4 cup unsalted butter, cubed4 large eggs, room temperature1/4 cup white sugarPinch of salt1/4 cup brown sugar, packed1/3 cup all purpose flour1 vanilla bean, split and scraped (or 1 teaspoon vanilla extract)1 large pinch cayenne (about 1/4 teaspoon)

1 cup heavy cream2-3 tablespoons maple syrup (depending on how sweet you like it)1 vanilla bean, split and scraped (or 1 teaspoon vanilla extract)

Preheat oven to 400 F

Melt the chocolate, butter, and sugar over a double boiler. Turn off the heat and let it cool for a minute.

Meanwhile, whisk together the eggs and salt, and add it to the melted mixture. Whisk it together quickly so the eggs don't cook. Add the vanilla, cayenne, and flour. Mix until just incorporated.

Grease the ramekins and fill until almost full with batter.

These are ready to go right into the oven: Bake for 10-11 minutes, 12 if you don't want if super gooey.

Meanwhile whip together the cream, maple syrup, and vanilla until soft peaks form.

While I’m waiting for Amanda, I can’t resist, I have to try this. Here’s how I present it:  Flip the cakes onto plates and serve with a dollop of cream. It’s beautiful and no one will know how easy it was.

Amanda's Favorite Salad

8 oz arugula1 grilled chicken breast, sliced1 pear, (bosc or anjou) thinly sliced1/4 cup thompson raisins or dried currants1/4 cup slivered almonds, toasted1/4 cup finely sliced red onion

Vinaigrette1 tablespoon mango chutney1 tablespoon red wine vinegar3 tablespoons olive oilSalt and Pepper to taste.

Just combine all of the ingredients, except for the chicken breast, and mix thoroughly. 

In a sealed container, combine all of the vinaigrette ingredients and shake to combine.  Lightly dress the salad, plate, and fan out the chicken breast on top.

HOLD THE DRESSING until you’re ready to serve salad; greens start to wilt as soon as they come into contact with an acid, which starts the process of breaking them down.

GRILLING FROM FOOD FOR THOUGHT WITH CLAIRE THOMAS

I love the smell of smoke: fireplaces, barbecues, dragons, anything that produces smoke gets my immediate attention and an obvious comment.  "Smells like winter," or "Smells like summer," or "Smells like slaying season."  And as much as I love eating things cooked over an open flame, I do very little cooking over an open flame myself.  It's such a dad thing that I leave it to him, which means my grilled food is limited to meat and vegetables.  This isn't a bad thing, but little did I know everything could be grilled.  Seriously, everything.  

Every Sunday during the summer my family tries to get together for dinner and some form of entertainment. My sister and I are such an awesome Cranium team that it's simply too demoralizing for the rest of my family to play. Emotions run high in the Thomas household, and bruised egos, wine, and giant dodecahedron shaped dice are a less than sportsmanlike combination. So it's apples to apples now! My dad is the only person frustrated by a game based entirely on subjective inside jokes and obscure knowledge of another person's humor, so, too bad if the winning card isironic, dad, we're still playing. Note: best moment of the night was when he put down "Joan of Arc" for "eccentric", and lost to "Cher." In the midst of arguing his case he claimed to "know" Joan of Arc, which we all assumed meant personally, and teased him for the rest of the night for knowing a 15th century saint.

Jane's Shrimp on the Barbie

My mom's shrimp share their origins with my childhood birthday cakes, sausage rolls, and a few other Aussie treats, which all derive from the same tome: The Australian Women's Weekly. Stacks of paperback cookbooks from the early 80s protrude from her cupboards, filled with ugly photography and lots of mayonnaise. And yet, with a little tweaking they produce delicious and unexpected results. These shrimp are a little sweet, a little spicy, and have that "what is this flavor?" factor. They're perfect on their own or tossed in a salad. Enjoy!

3 lbs fresh medium shrimp, peeled and deveined 1/3 cup vegetable oil2 tablespoons of honey2 tablespoons chili sauce (not hot sauce)1 tablespoon lemon juice3 large shallots, finely chopped2 tablespoons of finely chopped parsley2 tablespoons finely sliced green onions1/4 teaspoon ground Chinese five spice

Combine all of the ingredients, adding the prawns last, and marinate in the fridge for one to two hours. Put the prawns onto wooden skewers, about 4 to a skewer. I submerge my skewers into water while the prawns are marinating so they don't burn on the grill. On a medium-high grill, cook the prawns until just firm, about 1 minute per side. Brush the prawns with the marinade as they cook. I usually serve about 2 skewers per person. Enjoy!

Grilled Corn with Honey, Lime, and Ancho Chili Butter

Grilled sweet corn is one of the staples of summer, and the slightly sweet and spicy butter only brings out its delicious and delicate flavor. Enjoy!

10 ears of white corn2 tablespoons olive oil

Salt and Pepper12 oz unsalted butter, softened1/2 teaspoon ancho chili powder2 1/2 teaspoons lime zest2 teaspoons honey

Mix the butter, zest, ancho chili powder, and honey together. Salt to taste and put butter into butter dishes. I decorated mine with an extra pinch of ancho chili powder and lime zest. Set aside or refrigerate. Set your grill to high and drizzle olive oil evenly over the corn, rolling the ears to cover all sides. Sprinkle with salt and pepper, and cook until each side has a little color, about 2-3 minutes a side. Serve hot and butter with the back of a fork (it works better than a knife) and enjoy!

Barbecued Chicken with Homemade BBQ Sauce

BBQ Sauce:

2 cups ketchup1/4 cup Worcestershire sauce1/4 cup firmly packed brown sugar2 tablespoons molasses2 tablespoons whole grain mustard1 tablespoon of Barbeque Rub (listed below)1/2 teaspoon black pepper

Combine all of the ingredients in a saucepan and slowly bring to a boil over medium-high heat. Reduce the heat to medium-low and gently simmer until dark, thick, and richly flavored, for 10 to 15 minutes. Transfer the sauce to a clean jar and store in your refrigerator.

BBQ Rub:(This makes a ton of rub)1/4 cup salt2 1/2 tablespoons black pepper3 tablespoons paprika1 teaspoon cayenne pepper1/2 teaspoon ground cumin1 teaspoon crushed fennel seed

For the chicken, I am starting with a rub. This is so simple, it’s just salt, pepper, paprika, cayenne, cumin and fennel seed, but the flavors pack a punch. Mix these up, and it’s ready to go. 

For the Chicken:

1 fryer chicken, broken down into 6 pieces (breast, wings, thighs + legs)Vegetable Oil, for the grill

Give these a rub thoroughly with a tablespoon or two of the BBQ Rub and transfer to a plate. Take to grill.I’m heating my grill to medium – it’s okay to go slow with chicken, especially because as a meat, it’s more delicate than red meat and will dry out quicker. There’s no need to blast it, in fact, I think that’s how most people overcook meat on the grill. 

Brush the grill with oil and immediately add the chicken, skin side down.  Grill breast halves, thighs, and drumsticks, skin side down, over direct heat for 10 minutes to get nice, deep sears. Flip, move to indirect heat, and grill, covered, until an instant-read thermometer inserted into the thickest part of thighs registers 165 degrees, 10 to 15 minutes. 

Grill wings over direct heat, flipping often, until cooked through, about 10 minutes. At the last second, brush the chicken with the BBQ sauce, flip, and brush the other side. Transfer chicken as cooked to bowl with BBQ Sauce and turn to coat. Cover with foil. Enjoy!

Grilled Vegetable Salad

1 large red onion (or 2 small), sliced 1/2 inch thick1 zucchini, sliced 1/2 inch thick1 red bell pepper, sliced in half1/2 bunch asparagus1 ear of cornOlive OilSalt and Pepper8 oz mesclun greens

Vinaigrette:

2 tablespoons white wine vinegar6 tablespoons olive oil1 tablespoon shallot1 teaspoon finely chopped parsley1 teaspoon dijon mustardSalt and Pepper

Heat the grill on high.  Coat all of the vegetables in olive oil and sprinkle with salt and pepper.  Pop on the grill and cook until they get nice and marked (about 2 minutes per side) and flip.  Then, take the vegetables off heat and chop them up into 1/2 inch pieces (slice the corn kernels off the cob).  In a large bowl, mix together the vegetables and lettuce,  and drizzle with 1 tablespoon of vinaigrette or serve on the side for people to dress themselves.

Grilled Peaches with Lemon Mascarpone and Toasted Almonds 

I've seen grilled peaches rolling around magazines before, but I've always been kind of "meh" about them.  I don't know, it just never really got me going.  I'd just rather have a cobbler.  But this summer, just like the smoke of flaming grills, change was in the air.  I bit into a ripe yellow peach at the farmers market and in that moment I knew: "This could be grilled!"  I went home and immediately cranked up the grill.  I threw on the peaches and before I knew it, I had all kinds of ungrillables grilling away. The smoke imparts a savory earthiness to everything laid near it.  Served with lemon mascarpone and toasted almonds, these peaches are the perfect balance of brightness, nuttiness, and bursting juiciness.  They're the ultimate dessert for a balmy summer night.  Enjoy!

4 ripe, delicious yellow peaches, halved and pitted.3/4 cup dark brown sugar1/2 cup salted butter1/2 cup blanched almonds, pulverized in the food processor8 oz mascarpone cheese4 oz creme fraiche2 ounces heavy cream2 tablespoons lemon juice2 tablespoons lemon zest, plus more for garnish1 teaspoon honey, if necessary

Heat your grill up to high. Blend the sugar and butter together to form a paste and smear it on over the faces of the peaches.  You will probably have some left over that you can eat with a spoon.  

 I whipped together the mascarpone, creme fraiche, lemon zest, and lemon juice until combined.  Add the heavy cream and whip a few times to incorporate.  Taste, and if you would like, add the honey.  

Now, Grill the peaches.  I would do no more than three at a time, because they cook quickly, about 30 seconds or less.  You simply want dark grill marks.  Set the cooked peaches aside face up.  Eat hot off the grill with the mascarpone mixture on the side, plus a sprinkling of almonds and lemon zest.  You can also enjoy these peaches cold, or with ice cream.

PIZZA NIGHT FROM FOOD FOR THOUGHT WITH CLAIRE THOMAS

My brother Henry and I have officially started a tradition. Well, we've done it twice, so that counts, right?

It's called Pizza Night, and though I make pizza for the fam at least a couple of times a year (or at least whenever Henry badgers me about it), its big moment is on Christmas day.

After presents and breakfast Henry and I make the dough, and while the family is out to the movies, it rises. Everyone picks out their toppings and we stand around the kitchen eating our piping hot pizza. This time around (for the inaugural Christmas Day pizza, click here) I took the leftovers from my Christmas Eve pasta and some inspiration from my favorite Italian Classics. The results were delicious:

NOTE: All of the pizzas use the same dough recipe.

Pizza DoughFor 4 10-12 inch pizzas

3 cups high gluten flour (I use King Arthur's Bread Flour), though All Purpose is fine too.1 teaspoon yeast (half a pack)1 3/4 cups warm water (about 70-80 degrees, not too hot or you'll kill the yeast)1 1/2 teaspoons saltOlive oil

In a the bowl of your electric mixer, combine all of the ingredients except for the olive oil. Stir gently to combine. Attach the dough hook to your mixer and on the second highest speed (8 on a Kitchen Aid) knead the dough for 15 minutes, or until it has formed a ball on the hook and has completely pulled away from the sides of the bowl. The best test to see if it's elastic enough is to pull off a tablespoon of dough and stretch it into a square. You should be able to pull it thin enough to see light through it without it tearing. It is tears knead it for another minute. When it's ready, knead on the highest level for an extra two or three minutes. Lightly oil a container with olive oil, add the dough, and cover with a lid (or plastic wrap if using a bowl). Mark or mentally note where the dough is, and note where it should be for it to triple in size. Set aside in a warm spot (on top of the fridge is great) and let it ferment for 3 1/2 to 4 hours or until tripled in size.

An hour before making the pizzas set your pizza stone in the center of the oven and crank it up as high it can go for at least an hour.

When the dough is ready, scoop it onto a floured counter (it'll puddle out) and cut into four equal pieces. Cover with plastic wrap and let it sit for 10 minutes. When ready, pick up a piece of dough and stretch at the edges, moving the dough through your hands in a circle. It doesn't have to be perfect, just get it as thin as you can and put it on a flour baking peel or rimless cookie sheet. Add your toppings and bake for 7-8 minutes or until golden brown. Enjoy!

Red Sauce:2 tablespoons extra-virgin olive oil1 1/2 teaspoons of red pepper flakes1/2 teaspoon of salt2 large cloves of garlic, minced1 28-ounce can crushed tomatoes (or pureed if you prefer that texture)1 tablespoon fresh oregano leaves, finely chopped1  tsp paprika

Bring the olive oil, red pepper flakes, salt, and minced garlic up to heat over a medium flame for about a minute. Stir in the tomatoes, paprika and the fresh oregano and bring to a gentle simmer.

Breakfast Pizza1 pizza dough recipe (makes 4 small pizzas)

1/2 cup cooked bacon pieces1 cup grated mozzarella2/3 cup hash browns, crumbled1/2 cup red sauce1-2 eggs (per pizza)Parsley, finely chopped

Preheat oven on highest heat with a pizza stone for at least an hour. On one stretched pizza dough on the floured pizza peel (or a floured baking sheet if you don't have one)smooth 2 tablespoons of tomato sauce onto the pizza, covering the whole thing, save a 1/2 inch around the edge. Top with a quarter of the cheese (there should be a lot of space around each slice), hash browns, and bacon. Pop on the pizza stone and cook for 2-3 minutes. Then pull the pizza out and crack the one or two eggs on top of the pizza. Sprinkle with salt, pepper, and parsley. Bake for another 5-6 minutes and eat ASAP. Not that that will be a problem. Enjoy!

Classic Margherita1 pizza dough recipe (makes 4 small pizzas)1/2 cup red sauce8 oz bufala mozzarella (2 balls), sliced 1/4 inch thick (about 16 slices)1/2 cup basil, chiffonadeOlive oil

Preheat oven on highest heat with a pizza stone for at least an hour. On one stretched pizza dough on the floured pizza peel (or a floured baking sheet if you don't have one)smooth 2 tablespoons of tomato sauce onto the pizza, covering the whole thing, save a 1/2 inch around the edge. Top with a quarter of the cheese (there should be a lot of space around each slice).  Sprinkle with 2 tablespoons of basil and drizzle with olive oil.  Bake for 8 minutes. Slice and enjoy!

Herbed Breadsticks1 pizza dough recipe (makes 10 medium breadsticks)4 garlic cloves, minced1 tablespoon oregano, finely chopped1 tablespoon salt3/4 cup corn meal, finely groundOlive oil1/2 cup butter, melted

When you make the pizza dough, add the garlic and oregano to the mixture, and continue normally.  Preheat oven on highest heat with a pizza stone for at least an hour. 

When the dough is ready, scoop it onto a floured counter (it'll puddle out) and cut into 5 equal pieces, and divide those pieces again. Cover with plastic wrap and let it sit for 10 minutes. When ready, pick up a piece of dough and roll out into logs about 12 inches long.  Roll the logs in the cornmeal and place on the floured baking peel, one at a time.  Drizzle with olive oil and sprinkle with salt. Bake for 8 minutes or until puffed up and golden brown.  Brush with butter and serve. Enjoy!

Sweet Pizza1 pizza dough recipe (makes 4 small pizzas)2/3 cup nutella8 oz mascarpone3/4 cup walnuts, chopped1/3 cup honey 

Preheat oven on highest heat with a pizza stone for at least an hour. Bake one stretched pizza dough on the floured pizza peel (or a floured baking sheet if you don't have one) for 8 minutes.  While it's still warm, smooth about 3 tablespoons of nutella onto the pizza, covering the whole thing, save a 1/2 inch around the edge. Top with a quarter of the mascarpone (there should be a lot of space around each slice). Sprinkle with about 3 tablespoons of walnuts and drizzle with some honey.  Slice and enjoy!

BRUNCH RECIPES FROM FOOD FOR THOUGHT WITH CLAIRE THOMAS

Saturday morning breakfast is a tradition in the Thomas household, and it is entirely under my dad's supervision.  As I've mentioned before, his culinary purview is limited to french fries, grilling, and breakfast. The crispy hash browns (which are actually my mum's recipe) are derivative of bubble and squeak, and the eggs are my creation, along with Red Velvet Pancakes and Henry's favorite Cornflake Crusted French Toast.  Why not wake up a little early this Saturday and surprise someone with a tray of the good stuff?  Enjoy!

Cornflake Crusted French Toast

http://imageshack.us/a/img252/9626/frenchtoast4.jpg

Ingredients:For about 10 slices of French Toast1 brioche loaf, sliced into one inch slices

3 eggs2 cups whole milk1/2 teaspoon cinnamon1/4 teaspoon nutmeg1 teaspoon vanilla2 cups corn flakesMaple Syrup (to serve)

Beat together the eggs, milk, and spices. Crush the cornflakes with a rolling pin. Dunk the bread in the egg/milk mixture and place it on top of the cornflakes. Pat the bread down, flip, and pat again. Place the coated bread into a well greased pan heated over medium heat and cook until browned on both sides. Plate with butter and syrup and devour.

Red Velvet Pancakes

Ingredients:For 8 pancakes

1 cup all-purpose flour1 teaspoon baking powder1/4 teaspoon baking soda1/4 teaspoon salt3 tablespoons white sugar2 tablespoons unsweetened cocoa powder1 large egg, lightly beaten3/4 buttermilk1/4 cup creme fraiche or sour cream3 tablespoons unsalted butter, melted1 tablespoon red food coloring1 teaspoon vanilla extract

For the Mascarpone Spread:4 oz softened mascarpone2 oz creme fraiche2 tablespoons white sugar1/2 teaspoon vanilla extract1/2 teaspoon lemon zest

In a large bowl whisk together the dry ingredients. In a separate bowl whisk together the egg, buttermilk, and creme fraiche/sour cream,melted butter, red food coloring, and vanilla extract. Add them together and whisk just until combined. A little lumpy is fine. Heat a frying pan or griddle over medium high heat. When hot add butter or oil to grease, followed by a small scoop of the batter. Wait for the pancakes to bubble (2-3 minutes), flip and cook for a minute or two more. Meanwhile, mix all of the ingredients in the mascarpone spread together, and use to garnish the pancakes with some maple syrup. Enjoy!

Thomas Family Breakfast

Pancetta Fried Eggs and Hash Browns:

Ingredients: 4 large eggs4 thin slices of pancettasalt and pepperolive oil2 tablespoons parsley, finely chopped4 russet potatoes3 cloves of garlic, minced

Directions:

Spear the potatoes with a fork a few times over the skin.  Pop the potatoes in the microwave and cook for 13 to 15 minutes, until the skin is pulling away and the potato is soft (you can also boil or bake the potatoes if you prefer).  Roughly chop up the potatoes and discard any large sheets of the skin.  

Heat a large saucepan with about 1/4 cup olive oil and the garlic over a medium

flame.  Add the potatoes and mix to combine, then press everything down, forming a sort of patty.  Salt and pepper them, then let the potatoes cook, untouched, for a few minutes, until just starting to get golden brown on the bottom.  Flip the potatoes (as best as you can, it may fall apart a little), pat down and salt and pepper that side, and cook for a few minutes more until that side is golden brown.  Repeat this process (about 20 minutes) until the potatoes are a deep golden brown and crunchy.  With the back  of your spatula, break the potatoes apart and stir around.  Done!  

For the eggs, cook the pancetta over medium heat until crunchy on one side.  Flip the pancetta and crack an egg over it.  Salt and pepper the egg and cook until the whites are no longer clear.  Sprinkle a little parsely over the egg and enjoy!Brown Butter PopcornDried Corn (on cobs or loose)Unsalted butter (Salted butter can burn easier when making brown butter)Sea Salt or Kosher Salt (something flaked for texture)

If using the dried corn cobs, stick several cobs in a paper lunch bag, and fold over the edge at least 3 times. Stick in the microwave and nuke for 1 minute and 20 seconds. That's what worked for my popcorn, but every microwave is different, so perhaps try one cob at that time and see what results you get. You will not get every kernal, so don't over cook it and end up with burnt popcorn. If using loose kernals, pop in an air popper or in a lightly oiled covered pot on the stove at medium-high heat. Place the popcorn into a large bowl (you want a little room for coating).

Now for the brown butter. My ratio of butter to popcorn is about 2 tablespoons butter to 3-4 cups plain popcorn. You can do whatever you like. Pop the butter in a saucepan over medium heat and cook until foamy with the milk solids browned. My trick is once the butter starts foaming, I lift the sauce pan away from the heat and swirl it around. This deflates the foam and lets me get a good look at the milk solids. You want a nutty, warm brown, like the color of waffles. Pour the butter over the popcorn, and then sprinkle with salt. Toss the popcorn to coat. Then put the sauce pan into the bowl, pushing the popcorn in to coat with residual butter. Taste and adjust. Enjoy!

Sriracha PopcornDried Corn (on cobs or loose)ButterSriracha (or your favorite hot sauce)Lime ZestSea Salt or Kosher Salt (something flaked for texture)

If using the dried corn cobs, stick several cobs in a paper lunch bag, and fold over the edge at least 3 times. Stick in the microwave and nuke for 1 minute and 20 seconds. That's what worked for my popcorn, but every microwave is different, so perhaps try one cob at that time and see what results you get. You will not get every kernal, so don't over cook it and end up with burnt popcorn. If using loose kernals, pop in an air popper or in a lightly oiled covered pot on the stove at medium-high heat. Place the popcorn into a large bowl (you want a little room for coating).

Now for the toppings. My ratio of butter to popcorn is about 2 tablespoons butter to 3-4 cups plain popped popcorn. You can do whatever you like. Pop the butter in a saucepan over medium heat and melt.  For each cup of popcorn, add  a teaspoon of sriracha and a 1/2 teaspoon on lime zest to the melted butter.  Pour over the popcorn and mix it up, sprinkling with salt.  Taste, and if you like it spicier drizzle on a little more sriracha.A quick note about raw egg safety:

The egg in this recipe is totally optional (it's how my family and I enjoy our milkshakes) and if you use a safe, pasteurized egg, there shouldn't be a problem.  Make sure to do what you feel is best for you and your family; there's a lot of great information out there on the handling of raw foods in general, so check out The Incredible Egg for more information.

Vanilla Milkshake

3 large scoops vanilla ice cream1/2 ripe banana1 egg (optional)1/4 cup milk

Directions:Plop everything in a blender and puree until thick and smooth.

S'mores Milkshake

3 marshmallows2 tablespoons dark chocolate, grated3 large scoops vanilla ice cream1 graham cracker1 egg (optional)1/4 cup milk

Directions:Torch the marshmallows over an open flame until black on the outside and liquid in the middle. Plop everything, except the cracker, in a blender and puree until thick and smooth. Garnish with graham crackers crumbs.Old School Movie Candy1 1/2 cups heavy whipping cream 1 cup white sugar1 cup packed light brown sugar2 1/2 teaspoons salt2 teaspoons vanilla extract9 ounces semisweet chocolate, chopped2 cups roughly chopped nuts (whatever your favorite are)

In a heavy medium sized saucepan, stir together the cream, sugars, and salt. Place the saucepan over medium high heat and bring to a boil, stirring constantly with a wooden spoon. Once the mixture boils, with a heatproof pastry brush that has been dipped in warm water, wash down the sides of the saucepan to remove any sugar crystals that may have formed. Boil the mixture over medium high heat (do not stir) until the temperature reaches 245F. Remove from heat and stir in the vanilla extract. Pour the caramel into your greased pan (grease with butter or cooking spray) and let cool to room temperature, then pop in the fridge for at least 2 hours, or when it's completely chilled. When chilled, scoop out tablespoon sized balls of the caramel with a greased spoon.  Melt the chocolate over a double boiler (you don't want to burn it), and when it has cooled a bit, dip the caramels in, using a fork so the excess chocolate can drip through the prongs. Set aside on parchment paper. Sprinkle with chopped nuts.  Keep in the fridge until serving (so they don't get too gooey).  Enjoy!

Balsamic Caprese Pasta Salad with Toasted pine nuts

1 cup orzo pasta (or other pasta)1 pint cherry tomatoes, quartered8 oz ciliegini (mini mozzarella balls), quartered1/2 cup basil, chiffonade (sliced into strips)1/2 cup pine nuts, toasted2 tablespoons Balsamic Vinaigrette

Cook the pasta in salted water until al dente, coat with the vinaigrette, and cool.  Add the tomatoes, pine nuts, and basil, stirring to mix.  Taste and add salt, pepper, and balsamic vinegar to taste. Add the mozzarella and stir to incorporate (I add the mozzarella last because I want it to stay white). Finish with a drizzle of balsamic vinaigrette.

Basic Balsamic vinaigrette

1 tablespoons Balsamic Vinegar3 tablespoons Olive oilSalt and Pepper to taste

Mix together the ingredients (I put them in a small container and shake) until emulsified, meaning, it has an even consistency.  Taste and adjust seasoning and store in the fridge.  You'll need to shake it before you use it each time.Roasted Beet Salad with Goat Cheese, Arugula, and Pecans

6 small beetsOlive oil8 oz arugula4 oz goat cheese (fresh chevre)1/2 cup halved pecans, toasted2 tablespoons Balsamic Vinaigrette

Preheat oven to 425F.  Wash the beets and chop off the greens (reserve to saute if you like).  Wrap up each beet in aluminum foil and put on a baking sheet to catch drips.  Roast for 25-35 minutes (depending on the size of the beets) or until tender to a fork.  Unwrap the beets and let them cool.  The skin should peel right off.  Quarter or eighth the beets and combine with the arugula, pecans, and vinaigrette.  Add the goat cheese on top.  Enjoy!The McNamara Potato Salad, courtesy of my Nana

3 lbs rose potatoes, cut into fourths or eighths with the skin on (any small sized waxy potato)3 large eggs1/2 cup red onion, finely chopped1 cup green peas1 cup bacon, chopped and cooked1/4 cup dill pickle, chopped2 tablespoons chives, finely chopped3 tablespoons balsamic vinaigrette1/2 cup mayoSalt and Pepper

In a pot of room temperature water, add the cut up potatoes and a tablespoon of salt.  Bring to a boil and simmer for about 15-20 minutes, or until tender (but not mushy).  Drain the potatoes and toss with the vinaigrette while still warm.  While the potatoes cool, add the eggs to a pot of room temp water, bring to boil and turn off.  Let the eggs sit for 8-10 minutes in the hot water, then drain and pop in an ice bath until you're ready to use.  This method makes sure you don't get any of those grey rings around your yolks. Peel the eggs and chop up (I used an egg slicer).  Add the all of the ingredients to the potatoes, reserve half of the chives for garnish. Mix together, season with salt and pepper, and garnish with chives. Enjoy!

20 medjool dates (or any large date), pitted10 strips of bacon, cut in half crosswise1 small log of fresh chevretoothpicks

Preheat the oven to 375 F. Poke your finger in the pitted dates, creating a little hole. Take a small junk of chevre (between 1/2 and 1 teaspoon) and push it into the date. Don't overfill them, otherwise you'll get a mess in the oven. Wrap each filled date in one half-slice of bacon and secure with a toothpick. Place them on a rimmed baking sheet (I put mine on top of a silicone pad or wrap in aluminum and top with parchment) and bake for 20-30 minutes, or until the bacon is fully crisped. There will be some grease on the pan, so before plating, pat the dates on a paper towel. Plate and serve after they've cooled for a few minutes. They're hot!

Tarte Tatin: A 10 inch cast iron skillet or round pan8-10 gala or pink lady apples, any high acid firm apple with a hint of sweetness, peeled, cored, and halved1/2 cup salted butter1/2 cup sugar1 vanilla bean, seeds extracted1 recipe pie crust, rolled out to 1/8 inch thick.

Pie Crust: (This is a double crust recipe, so you will only be using one for the tarte tatin. Refrigerate or freeze the other one for future use)2 1/2 cups flour8 oz (two sticks) unsalted butter1 tsp kosher salt3 tblsp sugar1/4-1/2 cup ice water

Maple whipped cream1 cup heavy cream2-3 tablespoons maple syrup (depending on how sweet you like it)1 vanilla bean, split and scraped (or 1 teaspoon vanilla extract)

For the pie crust, in a food processor or quickly using your fingertips, combine the flour, sugar, salt and butter until the chunks of butter are broken down to the size of peas and the flour feels like wet sand. Add the first 1/4 cup of water and mix until the dough comes together easily. It's too dry if it immediately clumps apart. Add two tablespoons of water at a time, you can always add more water but not more flour, so careful not to add too much! Bring the dough into two balls and plop them on top of two sheets of plastic wrap. Loosely wrap up the ball and press down, smooshing the ball into a disc about an inch thick. Pop them in the fridge for 30 minutes while you busy yourself with the other stuff.

For the Maple Whipped cream, combine all of the ingredients in a bowl and whip with a whisk or a hand mixer until soft peaks form. Set aside in the fridge.

Preheat oven to 400 F. Stir together the sugar and vanilla seeds. Pat down the butter onto a skillet and sprinkle the vanila sugar on top.  Place the apple pieces vertically in the pan, snaking in a circle along the edge.  Keep repeating until the whole pan is full. Over a medium flame, place the pan for 20-25 minutes, until the butter, sugar, and apples have created a golden brown caramel.  It's ok if it's a little patchy. Let it cool for a few minutes and roll the chilled pie dough neatly onto the dish, and roll the crust on the edge. Put in the oven and bake for about 20 minutes, or until the apples are bubbling and the crust is golden brown. Bring to room temp (if you can wait) and flip onto a serving dish. Served with maple whipped cream. Enjoy! Hot Fudge sauce:Yields 2 1/2 cups4 ounces bittersweet chocolate, chopped3 tablespoons butter, unsalted2/3 cup heavy cream1 tablespoon cornstarch1/4 cup unsweetened cocoa powder1/3 cup dark brown sugar

6 tablespoons light corn syrupPinch of salt1 tablespoon vanilla extract

Melt the chocolate and butter very slowly in a double boiler. Meanwhile, heat the cream to a simmer in the small, heavy saucepan. When the butter and chocolate have melted, stir the mixture into the cream. Add the sugar, corn syrup, cocoa powder and salt and mix until smooth. Mix the corn starch with equal parts water, and stir into the chocolate. Turn the heat up and stir until mixture starts to simmer (barely boil); adjust heat so that sauce is just maintained at the simmer point, stirring occasionally. Allow sauce to simmer for about 5-10 minutes. Remove from heat and cool for 15 minutes. Stir in the vanilla and serve warm over ice cream.Spicy Hot Cocoa Mix

Ingredients:2 cups unsweetened cocoa powder (I used Valrhona)1 cup semi sweet chocolate, either small chips or finely chopped1/2 cup brown sugar, packed1/4 cup white sugar1/4 cup vanilla sugar (I bought the crystalized kind because it creates a lovely sparkle, but you and always do white sugar plus a scraped vanilla bean.)1 1/2 teaspoon espresso powder1/4 teaspoon nutmeg1/4 teaspoon cayenne pepper1/2 teaspoon cinnamon1/4 teaspoon salt

Directions:

Whisk the ingredients together. To make an 8 oz cup (which is honestly enough for 2-3 people), mix 3 tablespoons of the mix with a dash of milk to form a paste. Gently heat the paste over medium-low heat until the chocolate bits start to melt. Add an additional cup of milk and stir until hot and steaming. Pour into cups and top off with a dash of heavy cream. Enjoy!This is a play off of India's influence on British cuisine, using a sharp english cheddar (white), chutney, and a curried tomato sauce based off a masala.  The tomato sauce works great with other appetizers and if you add a little broth - BOOM - soup!

White bread, crusts cut off3 slices sharp white cheddar1 tablespoon spiced chutney (I'm using Major Grey's)2 tablespoon butter, for bread

For the grilled cheese, spread the chutney on each side of the bread and then stack the cheese. Spread butter on the outside of each side of the sandwich.  Grill in a saucepan on a medium low flame, until the cheese is melted and the bread is golden brown.  

Curried tomato sauce3 Teaspoons Cumin Seeds2 medium Onions3 Teaspoons Shredded Ginger2 cloves Garlic3-5 Large Tomatoes (depending on how saucy/juicy you want it)2-3 Teaspoons of MTR Chana Masala Powder or Curry Powder1 tablespoon of Cilantro1 tablespoon Lemon juiceOlive Oil

Put olive oil in a pot at medium heat and add cumin seeds. When cumins seeds start to crack, add finely diced onions to the pot with olive oil. Add a teaspoon of salt and the garlic to the onion mixture. After onions become soft add tomatoes to the mix and cook until a uniform consistency. Stir

occasionally so that it doesn't get burned. Cook for 6 mins at low-medium heat. Using a half cut lemon, squeeze juice into the mix. Add finely chopped cilantro and mix. Enjoy!

Dip grilled cheese in bread!

Smoked Mozzarella and Herbed Tomato grilled Cheese

Smokey mozzarella adds the perfect counterpoint to the bright zesty tomatoes, and the fresh herbs add an earthy punch.  Switch out the oregano and thyme for basil and you have a delicious caprese!

White bread, crusts cut off3 slices scamorza (smoked mozzarella) or reg mozzarella2 tomato slices1/4 tsp Chopped oregano and thyme2 tablespoon butter, for bread

For the grilled cheese, stack a slice of the cheese and add the tomato slices.  Sprinkle with salt, pepper, and a pinch of the herbs, stack the rest of the cheese. Spread butter on the outside of each side of the sandwich.  Grill in a saucepan on a medium low flame, until the cheese is melted and the bread is golden brown.  

Brown butter improves everything. This is a fact. I love that leaving something on the stove for just 2 minutes longer can transform it into a nutty, toasty, golden brown...gah! I want some now! 

And chocolate is no exception to this brown butter rule.

To put an exclamation point on my brownies I added a pinch of cayenne and cinnamon, just for a hint lingering in the background, and lightly sprinkled halved walnuts on top for their textural, nutty goodness. I love how rustic the scattered walnuts look on top of the brownies, plus they add a lovely crunch. Enjoy!

3 ½ oz dark chocolate (70% cocoa and up)8 tablespoons of unsalted butter4 eggs, at room temp1 cup white sugar1 cup brown sugar, loose, not packed1/4 cup unsweetened cocoa powder (I used Valrhona)1/4 teaspoon cayenne pepper1/4 teaspoon cinnamon1 cup flour2 teaspoons vanilla extract1 cup coffee, cold1 cup semi-sweet chocolate chips1 cup walnuts, halved and toasted lightlyPreheat oven to 350 and pop in the walnuts until just toasted, about 5 minutes. Sift together the flour, spices, and cocoa powder. Meanwhile, melt the chocolate in a bowl over boiling water, add the coffee and stir to combine, then let cool. In a small saucepan, melt the unsalted butter until browned, and add to the melted chocolate. Beat together the eggs and sugar until thick and shiny. Continue beating on low while adding flour mixture and wet ingredients alternatively. Finish with the vanilla. Do not over mix. Fold in the chips. Pour into a buttered and floured 9 x 13 pan and sprinkle the walnuts on top. Bake for 25-30 minutes.

For the Apple Slaw (this makes about 6 servings)3 large tart apples (like pink ladies), peeled, cored, and thinly sliced2 tablespoons shallot, finely chopped2 tablespoons parsley, finely chopped3 tablespoons whole grain mustardSalt and pepper to taste

For the Sandwiches1/4 lb sliced ham2 slices cheddar cheese1 large baguette, maybe 2, halved and sliced into whatever size you want your sandwiches to be1 bunch arugulaolive oil 

Preheat oven at 400 F. For the apple salad, mix everything together in a small bowl. I used my hands to distribute the mustard evenly. I must use this on a cheese platter, I'm obsessed. Anyway, to assemble the sandwiches, lightly toast the baguette with the cheese and ham on top, in the oven until the cheese is melted and the bread is toasty.  Drizzle with a little olive oil and dress the top half with the arugula and the bottom half with the apple salad. Enjoy!

MUM'S ANZAC BISCUITS FROM FOOD FOR THOUGHT

If there was a cookie of my childhood, this would be it. They were such a prolific staple of my schoolyard days that they made it into the Franklin Elementary Cook Book, somewhere between Carol Beitcher's fabulous Mandel Broit and another mother’s Choco Peanut Butter Dreams. I remember devouring the warm sticky dough by the handful and the incredulous

looks on my classmates’ faces when I offered them these foreign biscuits. They’re not the most attractive cookies for kids--no shapes or chunks of chocolate—but once they get past the exteriors, these cookies make for a perfect recess snack.

Originating from the World War I Australian and New Zealand Army Corps, Anzac Biscuits became popular for their durability due to the lack of eggs and milk (sort of an Aussie version of Lembas Bread); the basis of the recipe are rolled oats and other ingredients that do not spoil easily. But it's not like that really matters, as within a day of baking them they're entirely devoured. Enjoy!

The following is a original recipe is the one my Great Grandma used, originally by Bob Lawson, an ANZAC present at the Gallipoli landing.Ingredients

1 cup each of plain flour, sugar, rolled oats, and coconut4 oz butter1 tbls golden syrup (you can find it on Amazon, here)2 tbls boiling water1 tsp baking soda (add a little more water if mixture is too dry)

Method

Grease biscuit tray and pre-heat oven to 350 F. Combine dry ingredients. Melt together butter and golden syrup. Combine water and bicarbonate soda, and add to butter mixture. Mix butter mixture and dry ingredients. Drop teaspoons of mixture onto tray, allowing room for spreading. Bake for 10 to 15 minutes or until golden. Allow to cool on tray for a few minutes before transferring to cooling racks.

Ingredients:2 lbs ripe tomatoes, wedged into 8 segments each1-2 small zucchinis sliced about a 1/4 inch thick and halved1 yellow onion, chopped finely3 cloves garlic, minced/pressed4 tablespoons julienned basil3 tablespoons butter1 tablespoon extra virgin olive oilSalt and Pepper6 raw chicken Italian sausages (I usually do 3 mild, 3 spicy; you can do pork too if you want)Cheese for grating, like an Italian Parm

Heat a large saucepan on medium-high with 1 tablespoon of olive oil. Cut one end of the sausage and push out small one inch balls into the pan (it squeezes out like tooth paste and they look like small meatballs). Do this to all of the sausages and allow them to brown on all sides. Set the cooked sausage aside and drain off the fat. Don't wash the pan, you want to keep all of those fabulous brown bits!

Then add the onion, a pinch of salt and freshly ground black pepper, and a tablespoon of butter (or olive oil)

Allow the onions to soften (about 15 minutes, they should be translucent and slightly brown. Add the 

garlic and cook for another 5 minutes. Add the sausage and zucchini, cooking for a minute or two to brown slightly.  Add the tomatoes and a bit of chopped basil (1 tblsp). Let the whole mixture cook for about 20 minutes, until the tomatoes have thickened a bit. 

Toss the cooked pasta in the sauce and serve with a freshly grated cheese and the remaining basil.  This is a great dish to add any of your other favorite veggies to (peas, corn, butternut squash, whatever you have left over in your fridge). Enjoy!

Garden Fresh Lasagna

For 21 large zucchini, thinly sliced in 9 slices (about the thickness of lasagna noodles)2 large tomatoes, sliced about a 1/4 inch thick and cut in half 1 1/2 cups cherry tomatoes1/4 cup sliced basil 

Olive oil

For the pesto:1 cups fresh basil leaves, packed1/3 cup freshly grated Parmesan-Reggiano or Romano cheese1/4 cup extra virgin olive oil1/3 cup pine nuts 2 medium sized garlic cloves, mincedSalt and freshly ground black pepper to taste

Preheat oven to 425 F. Halve the cherry tomatoes and place them face up on a baking sheet lined with a silicone pad. Drizzle with olive oil, and sprinkle with salt and pepper. Roast for 20 minutes until the tomatoes are juicy and slightly caramelized. Set aside. In a food processor combine the pine nuts, garlic, and parm until pasty. add the basil and big pinches of salt and pepper and while the food processor goes, drizzle in the olive oil. Taste for seasoning, and add more salt and pepper if necessary.

To assemble, on a large plate line three pieces of zucchini slightly overlapping. Add about 2-3 tablespoons of the pesto (enough to coat the zucchini) and cover with tomato halves. Add another layer of zucchini. Sprinkle the cherry tomatoes and top with 2 tablespoons of the basil. Top with another layer of zucchini, add the tomato slices, sprinkle with salt, pepper, and the remaining basil. Finish with a drizzle of olive oil

Other options: adding cheese, prosciutto, salami, using some of your other favorite vegetables and left overs (chicken breast, sauteed spinach, caramelized onion, roasted butternut squash, whatever suits your fancy).