POPOVERS

In Culver City there was a bakery that took up three city blocks, and while bussing to school, my dad would recall how the smell of warm bread would waft through the windows and the entire bus would let out a calm, collective sigh. Helm's bakery is still there, but it houses furniture stores and my favorite bar, Father's Office. But that smell of something fresh baked still resonates, like a Pepe Le Peu cartoon with the scent coquettishly drifting and tickling your nose. That's one of the reasons I love baking so much: cooking smells.

Popovers are my favorite smelling, and tasting, quick bread: crunchy on the outside, eggy and soft in the middle. They explode out of their tins with joyful exuberance. And you have to eat them right away. There is no microwaving or "keeping warm in the oven" with these, which seems to add to the gluttony and instant gratification of the meal. You can eat them sweet with some jam or just slather them in butter. 

Popovers

For 6 large or 12 small

1 teaspoon salt

2 cups sifted flour

2 cup milk

4 eggs

2 tablespoon butter, melted

butter for greasing

Preheat oven to 425F. Beat eggs in a bowl, add milk, melted butter, and sift in flour and salt, beating only enough to make a smooth batter.  

Place a well greased popover pan in the oven for 2 minutes, until the butter is melted.  Remove the pans, and immediately fill them one third full with the batter and bake for 15 minutes.  

Turn down oven to 350 and bake for 10-15 minutes until firm, browned and popped.

ICED COCONUT WATER AMERICANO

This sounds a little crazy, I know, but roll with me here.  While wandering Queen Street West in Toronto, the damp summer sun beating down on my auburn head, I stumbled upon an adorable coffee shop called R2.  The drinks and charming baristas were refreshing, especially this goofy little number.  I don't remember exactly what went into it, but the combination of coffee and coconut water was intriguing enough that I had to try it.  With a touch of cinnamon and some half and half, it was pure deliciousness.  The coconut flavor just pokes through the espresso, and the residual sugar gives it enough sweetness that no sugar packets are necessary.  Perfectly unique and a refreshing drink to serve from a pitcher.  Enjoy!

Iced Coconut Water Americano

For 1

1 shot espresso

4 oz coconut water

1/2 teaspoon cinnamon

1 oz half and half

Ice

Combine the espresso, coconut water, and 1/4 teaspoon of cinnamon in a glass.  Add plenty of ice, then top with half and half and the remaining cinnamon.  Enjoy!

SHEPHERD'S PIE (OR COTTAGE PIE) FOR BENJI

Benji's birthday was a couple of months ago, and when the big day arrived, his birthday request was Shepherd's Pie and Aunt Tina's Chocolate Chip Cookies.  Just to clarify, in case the shepherd's pie didn't tip you off, Benji is the British contingent of the Thomas family.  Married to my cousin Erica, and soon to be dad to the first baby the Thomas family has had in 19 years, we love him, his colorful socks, and that bone-dry British wit. 

Shepherd's Pie is basically meat pie, but instead of being cradled in pastry, it's topped with mashed potatoes, baked until golden brown and crunchy on top. Another thing to mention: if you replace lamb for beef (like I did for Benji), it's called Cottage Pie.  It's exactly the same recipe, but Shepherd's are more likely to eat lamb and I guess Cottage-dwellers are more likely to eat beef, or something like that.  It doesn't really matter though, because whether you like yours with lamb, beef, or all vegetables, it so delicious and home-y.  Rich, hearty, and with crunchy mashed potatoes baked on top, It'll make you excited that the British are coming! (Ok, I'm so sorry about that Paul Revere reference/pun thing, but I hope you enjoy the Shepherd's pie anyway :) ).

Shepherd's Pie (or Cottage Pie) for Benji

For the Potatoes:

1 1/2 pounds russet potatoes

1/4 cup half-and-half

2 ounces unsalted butter

For the Meat Filling:

2 tablespoons butter

1 cup chopped onion

1 1/2 cups carrots, peeled and diced small

3/4 cup celery stalk, peeled and diced small

2 cloves garlic, minced

2 tablespoons flour

1 1/2 pounds ground lamb or beef

2 teaspoons tomato paste

1/2 cup beef broth

1 teaspoon Worcestershire sauce

2 teaspoons freshly chopped rosemary leaves

1 teaspoon freshly chopped thyme leaves

1 tablespoon parsley, finely chopped

1/2 cup fresh or frozen English peas

For a Vegetarian Version:

3/4 pounds russet potatoes

1/4 cup half-and-half

1 ounces unsalted butter

1 tablespoons butter

1/2 cup chopped onion

1 carrots, peeled and diced small

1/2 celery stalk, peeled and diced small

1 parsnip

1 1/2 cup butternut squash, chopped

1 cloves garlic, minced

1 teaspoons tomato paste

1/4 cup vegetable broth

1/2 teaspoon Worcestershire sauce

1 teaspoons freshly chopped rosemary leaves

1/2 teaspoon freshly chopped thyme leaves

1/2 tablespoon parsley, finely chopped

1/2 cup fresh or frozen English peas

Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Meanwhile, heat up the half and half and butter in a sauce pan until steaming. Drain the potatoes in a colander and then press through a ricer or food mill into the saucepan. Add the half and half, butter, and salt and pepper to taste, and continue to stir until smooth. Cover with lid while you get the rest 

Preheat the oven to 400 degrees F.

While the potatoes are cooking, prepare the filling. Place the batter into a 12-inch saute pan and set over medium high heat. Add the onion and saute just until they begin to take on color, approximately 10-15 minutes. Add the garlic, carrots and celery and stir to combine. Add the meat, sprinkle with flour, salt and pepper and cook until browned and cooked through, approximately 5 minutes.  Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly for 10 minutes or until the sauce is thickened slightly.

Add the peas to the meat mixture and spread evenly into an 11 by 7-inch baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 20 minutes and broil for 5, just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.

CHOCOLATE CHIP MARBLE CAKE

It all started with a pizookie.  If you haven't had one, it's the best thing a middle schooler can look forward to on a Friday night.  At least that was my story, with my mom dropping me off at the Westwood Village to grab dinner and a movie with my girlfriends.  It was always the same shortlist: CPK for the barbecued chicken pizza, Diddy Riese for the $1.25 ice cream sandwiches, or BJ's for the pizookie.  Being 13, we weren't too focussed on nutritional balance.  

A pizookie, as you can imagine by it's spelling, is a pizza-cookie.  Sort of.  It's more of a cookie cake/puddle.  They bake the cookie in a skillet, with the center remaining very gooey.  Add a scoop of ice cream and boom: 8th grade Friday night is happening.

Remenicing about the pizookie, I started bouncing ideas of giant chocolate chip cookies around my head.  I zeroed in on flour less chocolate chip pizookie, went to work, and then failed hardcore.  The first one was literally a puddle.  A delicious buttery puddle, but still, utterly useless.  The next was almost soufflé like…but then I accidentally burnt it trying to get the center to firm up.

Now that making a successful version of this recipe became a "thing" I went back to the drawing board.  I decided to take an idea that actually works (flour less chocolate cake) and mix it with chocolate chip cookie flavors.  So here we are, with my Flourless Marble Cake.

Like any flour less chocolate cake, it's dense and rich, but it's woven with a vanilla brown sugar batter and dotted with chocolate chips.  The result is a lighter flour less chocolate cake, with a striking exterior and delicious brown sugar flavor. Enjoy!

Chocolate Chip Marble Cake

6 tablespoons unsalted butter, plus more for pan

1 cup mini semi sweet chocolate chips

6 large eggs, separated

1/2 cup brown sugar

1 tablespoon white sugar

1/4 teaspoon salt

4 oz semi sweet chocolate, chopped

1/4 cup unsweetened cocoa powder

1 teaspoon vanilla extract

Preheat the oven to 275 degrees with the rack in the center. Butter the bottom and sides of a 9-inch springform pan. Set aside.

Melt the butter in a pan over medium-low heat. Let cool slightly. Whisk in egg yolks, brown sugar, salt and vanilla.  Pour off half of this mixture into a medium sized bowl, and add the chopped semi sweet chocolate and cocoa powder to the remaining half in the pan. Stir over medium heat until the chocolate melts, add cocoa powder and stir together. Pour the chocolate mixture into another medium sized bowl.

In a large bowl, beat egg whites until soft peaks form. Add white sugar, and continue beating until glossy stiff peaks form. Whisk 1/4 of the egg whites into the chocolate mixture, and another 1/4 into the plain mixture.  Gently fold in remaining egg whites equally into each bowl.  Add chocolate chips to the plain mixture and fold in.

Pour plain batter into the prepared pan, and then the chocolate layer..  Once the cake pan is full, using a spoon or butter knife, swirl the batter in the pan, marbling it. Bake until the cake pulls away from the sides of the pan and is set in the center,  about 50 minutes. Cool completely on a wire rack; remove sides of pan. Serve at room temperature.

BEER BROWNIES WITH MILK

I think one of the most effective Got Milk? Ads I've ever seen, was the one where a group of kids are working in a brownie factory, and the little foreman has to give a taste.  He takes a big bite and reaches for the glass. Empty.  He walks over to a water-cooler looking thing with a milk sign on it, and out come a few paltry drops.  Cheeks filled with brownie and despair, he yells, "No Milk!" A worker offers him the only thing they have: water. End scene.

Man, I feel for that kid.

Have you ever tried to eat a brownie, alone? With no liquid help at all? "Cookies and milk" as a pairing has become so ubiquitous, it has become an idiom, but in my opinion, "brownies and milk" are the better couple.  Cookies with milk are great, but their tender, sometimes crisp texture, and buttery flavor don't long for milk the way a dense brownie does.  The brownie needs milk, the cookie just enjoys it.  

So in a few days we're celebrating great couples, I don't know if there's a better one than brownies and milk.  Each improves the other, and isn't that what we're looking for in a great partnership?

And I almost forgot to mention the beer!  These are Beer Brownies, #2.  Simplified and richer than the original recipe, the beer brings a lightness to the brownies that makes these unlike an others you've had.  The deep, rich flavors of stout or porter are perfect with chocolate, but if beer isn't your thing, cold coffee is a delicious substitute.  Enjoy!

Beer Brownies with Milk

3 ½ oz semi sweet chocolate8 tablespoons of butter, browned

4 eggs, at room temp

1 cup white sugar

1 cup brown sugar, packed

1/4 cup unsweetened cocoa powder (I used Valrhona)

1/2 teaspoon salt

1 cup flour

2 teaspoons vanilla extract

1/2 cup stout (or any dark beer) or cold coffee

1 cup semi-sweet chocolate chips

Preheat oven to 350F

Sift together the flour and cocoa powder. Meanwhile, melt the chocolate in a bowl over boiling water.  In a small pan over medium heat, melt the butter until it just turns golden brown.  Pour the brown butter into a bowl, scraping the pan to get the brown bits (this prevents it from overcooking).  Beat together the eggs and sugar until thick and shiny (2 minutes). 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. Bake for 40-45 minutes.

VENTURE INTO VEGAN FROM FOOD FOR THOUGHT WITH CLAIRE THOMAS

"Vegan," like any lifestyle that seems restrictive to those outside of it, can appear meager or ascetic. For many, the idea of foregoing bacon and cheese is too much (and I am firmly in that camp), however, this doesn't mean that vegan food is intrinsically boring, tasteless, and gruel-like in any way.  To help turn perceptions around, I dedicated an entire episode to awesome food that happens to be vegan.  No tofu, no fillers, no cashew puree or kelp flakes.  None of the ingredients or ideas that seem to scare people away from vegan.  You can have a gorgeous dinner without any animal by product and not miss a thing, so today, I'm highlighting some of my favorite "vegan by accident" recipes. Enjoy!

Roasted Garlic White Bean Dip

2 cups cannelini beans (canned or cooked)

1/2 cup reserved liquid (from cooking or the can)

1 teaspoon rosemary, chopped

1 head, roasted garlic

1 tablespoon balsamic vinegar

To roast garlic, cut the top off of the head of garlic, drizzle with olive oil and sprinkle with salt.  Wrap in aluminum foil and roast in a 425 F oven for 45 minutes, or until tender and golden brown.

In a food processor, combine the beans, rosemary, roasted garlic, and balsamic until pureed.  To make the texture looser, add a little liquid a little at a time until you've reached your desired consistency. Salt and pepper to taste. 

Roasted Vegetable Pasta 

For 6

1 cup roasted butternut squash (1 inch chop)

1 cup roasted potatoes (yukon gold, 1 in ch chop)

1 cup roasted red onion (1 red onion, sliced into 1/2 inch thick circles)

2 tablespoons olive oil, plus more for drizzling

1 cup cherry tomatoes, halved

1 garlic clove, minced

1/2 cup basil, chiffonade

2 tablespoons balsamic vinegar

8 oz dry pasta

This is meant to be a left overs meal, but if you're roasting your veg from scratch preheat your oven to 425 F.  Start with a cup and a half of each vegetables and rub with a heavy drizzle of olive oil.  Sprinkle with salt and pepper and spread out over a baking sheet (you may need two baking sheets to ensure that the the vegetables aren't touching).  Roast for 25-45 minutes, depending on the vegetable (less time for red onion, more time for potatoes).  Halfway through roasting, flip the vegetables to make sure both sides are cooking evenly.  Once the vegetables are crisp at the edges, remove from the oven.

Meanwhile, cook your pasta in salted boiling water per manufacturer's instructions.  While the pasta cooks, heat up a large sauté pan over medium heat and add the olive oil and then cherry tomatoes.  Let the tomatoes cook for about one minute, and then add the garlic.  Add the roasted vegetables, stirring to combine.  Add the basil and stir.   When the pasta is done, add it to the  sauté pan straight from the pot with a slotted spoon.  The residual water on the pasta will create a sauce.  Stir and finish with balsamic vinegar and salt and pepper to taste.

Hearty farro, arugula, roasted fennel, golden raisin, and pecans  salad with Curry Vinaigrette

1 cup farro

1/2 cup red onion, finely chopped

1 fennel bulb, sliced 

2 tablespoons olive oil

1/2 cup golden raisins

1/2 cup pecans halves

Salt and Pepper

1 handful arugula

Curry Vinaigrette:

1 tablespoon red wine vinegar

2 tablespoons olive oil

1 tablespoon chutney

1/2 tsp curry powered

salt and pepper

Preheat oven to 400F. Thinly slice the fennel and place on a baking sheet. Drizzle with olive oil, sprinkle with salt, and roast for 20 minutes at 400 F, or until golden brown and crisp at the edges. Cook farro per manufacturers directions. Combine farro, fennel, red onion, raisins, pecans, and arugula.

Coconut Shaved Ice with Strawberry and Basil Syrup

Raspado, if you're not familiar, is just shaved ice with syrup on it. So simple, and yet something that had never occurred to me to make. Now that I've been bitten by the bug, I can't stop. Shaved iced tea with lemon infused syrup? It's a frozen arnold palmer. Shaved pineapple juice with jalapeno mango syrup? A spicy yet refreshing treat. I am going to be all over this recipe once I get to enjoy a sunny day. 

1 pint strawberries, quartered

2 tablespoons basil, torn (about 4 large leaves)

1/2 cup sugar

1 pint coconut water (from a box is fine)

Pour coconut water into ice cube tray and freeze.

Cut strawberries into quarters. Combine in a pot with sugar, basil and 3/4 cups water. Bring to a boil over high heat, turn heat to low and simmer 10 to 15 minutes, until tender. Strain and discard solids, and refrigerate syrup until completely chilled, at least 2 hours.

Pop the coconut water cubes into the blender and crush until fine.  Scoop into a cup or bowl and drizzle with syrup.  Enjoy!

CHURROS CON CHOCOLATE

Donuts aren't meant to be enjoyed before brandy and cigars, they're not meant to be placed on a specialized plate, or eaten with a certain fork just so.  Donuts are…well…they're fried dough, and even though they've been having a bit of a make-over lately (crème brûlée donuts come to mind), they are the people's food.  A populist dessert/snack/breakfast thing.  And the Spanish, to my mind, invented the best iteration of the donut: the churro.  The origin of the churro is as murky as the water in a theme park log ride (maybe a modification of Chinese pastries, or even a quick and easy non baked pastry for Spanish shepherds), but their mass appeal is apparent, and you can't walk two feet into an amusement park without the smell of oil and cinnamon sugar tickling your nostrils.

We know churros as the foot and a half long things children munch on with sticky fingers at carnivals, but the true version of a churro is a little bit more refined.  In Spain, they're served with rich drinking chocolate, which is essentially melted chocolate with a touch of cream.  You dunk the churro into the chocolate, crumbs of cinnamon sugar accidentally swirling in, and get a gorgeous combination of textures and flavors.  Crunchy, warm, sweet, a little gooey, it's all so indulgent and delicious.

Anything fried can seem a bit intimidating, but churros could not be simpler.  They're essentially made with a choux, or, a partially cooked dough, and the key to their texture is mixing the dough while warm and using it immediately.  Depending on the size of your pastry tip and how big you make your churros, the cooking time might vary, so give it a try and adjust to what works best for you. ¡Que aproveche!

Churros con Chocolate

Special Equipment: Starred pastry tip and pastry bag

1 cup water

2 tablespoons white sugar

2 tablespoons butter, melted

1 teaspoon salt

1 cup all-purpose flour

2 quarts vegetable oil for frying

1/2 cup white sugar, or to taste

1 teaspoon ground cinnamon

1/2 cup semi sweet chocolate

2 tablespoons heavy cream

In a small saucepan over medium heat, combine water, sugar, salt, and butter. Bring to a boil and remove from heat. Immediately stir in flour and mix until it forms a ball.

Heat oil for frying in deep-fryer or deep skillet to 375 degrees F. Pipe strips of dough into hot oil using a pastry bag. Fry until golden (about 10 minutes, constantly flipping); drain on paper towels.

Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.

For dipping sauce, melt the chocolate over a double boiler and add the cream.  Stir to combine.  For a thinner sauce, add more cream.

FFT RECIPES_tab

Thai Night

Minced Chicken Lettuce Cups

Pan Fried Noodles w/ Basil & Chili Vinegar Sauce

Fresh Northeastern Thai Spring Rolls w/ Peanut Sauce

Thai Iced Tea

Claire's Childhood Favorites

Chicken Pot Pie w/ Rosemary Biscuit Crust

Mom's Tuna Patties 

Buttered & Minted Peas

Aussie Style Vegetable Pasties w/ Curried Ketchup 

Mom's Killer Brownies 

Baking 101

Vanilla Cream Scones

Orange Poppyseed Poundcake w/ Dark Chocolate Glaze

One Recipe, Two Cookies: Pecan Crusted Shortbread//Russian Tea Cakes

Aussie Dinner Classics 

Brown Butter & Sage Aussie Meat Pie

Oysters Kilpatrick

Barossa Valley Inspired Roasted Red Bell Peppers Baked with Goat Cheese, Herbs & Olives

Adelaide Central Market Inspired Panzanella

Make Ahead Dinner Party

Penne Pasta Salad with Olive Tapenade Fresh Herbs & Pine Nuts

Savory Tart with Caramelized Onions, Spinach, & Prosciutto

Grilled Radicchio with Goat Cheese

Dark Chocolate Coffee Ice Box Cake

Game Day

Nachos

Pale Ale Chipotle Chili

Cheddar Jalapeno Cornbread

Smoky and Spicy Cheese Dip

Brown Sugar Chocolate Chip Blondies

Venture into Vegan 

Roasted Garlic White Bean Dip 

Roasted Vegetable Pasta 

Hearty Farro, Arugula, Roasted Fennel, Golden Raisin, and Pecans Salad with Curry Vinaigrette

Breakfast in Bed

Asparagus Baked Eggs 

Lemon Raspberry Muffins 

Bacon Caramelized Onion Cheddar Quiche

Fruit Salad  

Vintage Inspired

Tina's Crackle Cake 

Chicken Paprika with Egg Noodles 

Baked Chipotle Cannellini Beans with Spinach and Cotija Cheese

Meatless Monday

Mushroom Black Bean Burger with Chipotle Aioli
Sweet Potato Fries
Vegetarian Tortilla Soup
Asian Broccoli Slaw 

Taco Night

Carne Asada

Marinade 

Pico de Gallo 

Black Bean Corn Salsa 

Simple Mexican Rice 

Sweet Treats

Spiced Pumpkin Cake
Pumpkin Cream Cheese Frosting
Classic Almond Biscotti
Tina's English Toffee

Dinner Party Recipes

Braised Chicken with Garlic, Fennel, and Walnuts
Cheese Platter: Playing with texture and flavor combinations
Affogato

Food for Thought Goes South

Garlic Grits with Sauteed Shrimp
Sour Cream Chive Biscuits
Bacon Chicory Salad
Classic Pecan Pralines

Party Night

Blistered cannellini beans and Roasted Cherry Tomatoes over Mozzarella with Basil
Sauteed swiss chard and prosciutto sandwich
Sauteed Mushroom with Thyme, Sherry Vinegar, and Shallot with Roasted Garlic

Girl's Night In

Rosemary Roasted Brussel Sprouts with Garlic Aioli

Macaroni & Cheese with Gremolata Breadcrumbs 

Molten Chocolate Cake with Maple Whipped Cream 

Grilling

Jane's Shrimp on the Barbie

Grilled Corn with Honey, Lime, and Ancho Chili Butter

BBQ Chicken with Homemade BBQ Sauce

Grilled Vegetable Salad

Grilled Peaches with Lemon Mascarpone and Toasted Almonds

Preserves

Burnt Apricot, Yellow Peach, and Orange Peel Preserves

Apricot Glazed Pork Chop with Sauteed Leeks

Savory Pickles

Homemade Ketchup 

Picnic Recipes 

Pork Belly Sandwiches

Apple Slaw

Citrus Fennel Slaw

Nectarine Crostatas

Pizza Night

Breakfast Pizza

Pizza Dough

Red Sauce

Classic Margherita Pizza

Herbed Breadsticks

Sweet Pizza

Brunch Recipes

Cornflake Crusted French Toast

Red Velvet Pancakes

Pancetta Fried Eggs and Hash Browns

Movie Night Snacks

Sriracha Lime Popcorn

Brown Butter Popcorn

All American Milkshakes

Old School Movie Candy

Three Salads, One Vinaigrette 

Balsamic Caprese Salad with Toasted Pine Nuts

Roasted Beet Salad with Pecans and Chevre

Nana's Potato Salad

Mexican Inspired Appetizers

Homemade Chipotle Hummus with Blanched Vegetables

Dad's Guacamole

Roasted Salsa Verde

Cooking for a Crowd:

Roasted Squash Soup

Butternut Squash Lasagna

Snacks:

Snacks on Snacks: Avocado Toast, Smoked Salmon Tartine and Pig Candy

Devils on Horseback

All About Apples:

Tart Tatin with Maple Whipped Cream

Apple Citrus Salad with Orange Balsamic Vinaigrette

Toasted Ham and Cheese Sandwich with an Apple Mustard Slaw

Food Allergies:

Gluten Free Ricotta Gnudi with Brown Butter

Dairy Free Pecan Milk Panna Cotta with Caramelized Pears

Gluten Free Chocolate Chip Walnut Banana Bread

Balanced Breakfasts:

Farmers Market Frittata

Mixed Berry Parfait with Walnut Coconut Granola

Chocolate:

Easy Chocolate Gifts: Hot Cocoa Mix and Hot Fudge Sauce

Brown Butter Walnut Brownies

Small Kitchen Spaces:

English Cheddar Grilled Cheese with Spicy Chutney and Curried Tomato Sauce

Sustainable Fishing:

Grilled Halibut Fish Tacos with Corn Salsa

Burgers with my Brother:

My Ultimate Burger

Moving Out:

Mum's ANZAC Biscuits

Aussie Pasta

In the Garden:

Garden Fresh Lasagna