Page 1


The KITCHY KITCHEN New Classics for Living Deliciously

CLAIRE THOMAS

NEW YORK LONDON TORONTO SYDNEY NEW DELHI


A NOTE FROM CLAIRE Have you cried yet? You know those tears. Kitchen tears. The ones that go down your cheeks and drop into the smoldering pile of whatever it was you were planning on serving. Maybe it’s your tenth attempt at a recipe that still just doesn’t want to work. Maybe it’s your third date with someone you really wanted to impress and your entrée completely fell apart. Maybe it’s just one of those days that you needed a warm cookie, but your fraught relationship with your oven prevented it. I have cried over many a failed dish. It’s nothing to be embarrassed about (okay, maybe a little . . . ), because that’s what happens when we’re frustrated, confused, and feel like something should be simple . . . and then it isn’t and no one was there to help you. When you flip through a food magazine or check out a cooking show, everyone looks so calm, don’t they? People are smiling, there is no burnt toast, no wine spilled on the couch . . . there aren’t any sliced fingers or “Oh crap, I forgot to add the salt” moments. This has not been my particular experience in learning to cook, and I imagine it isn’t yours, either. After all, we’re only human. We novices don’t know all the secrets to making a recipe work or hosting a fabulous party . . . yet. Especially when you’re just learning how to cook for yourself and your friends, it’s easy to be discouraged if the finished product doesn’t mirror (or even remotely resemble) the manicured photographs or carefully edited clips. So: How are we beginner cooks supposed to cope? What no one ever told me, not even my experienced cook of a mom, is that all dishes

viii

derive from one very basic set of techniques. Once you’ve got a dish down, those techniques allow you to play around with and tweak the recipe in a lot of delicious ways. Which is where cookbooks come in. Cookbooks can be super helpful, but they can make a lot of assumptions about what kind of cook you are and what you know, along with what your budget is and how much time you have. Usually they assume you have endless quantities of all of the above. I’m not a professionally trained chef, so all I know is what I’ve experienced in my own kitchen. And those experiences have informed this cookbook. Though it may seem obvious, since I wrote it, this is my kind of cookbook. It’s a useful one. You can tell what recipes are easy and which ones are for lazy Sunday afternoons. I’ll show you how to take a simple dish and gussy it up into a gourmet one that the ultimate fussy foodie would approve. I’ll help you plan a party that will be fun not just for your guests, but for you, too. I’ll show you what to buy when, and how to make a last-minute dinner when a hungry friend pops by. I’ll try to do for you what I wish was done for me. (“Past Claire, this is Future Claire speaking. Stop freaking out over your tenth failed mac and cheese. Clean up the dishes, and I’ll tell you how to make a béchamel that works. Don’t worry, you’ll get the hang of it, and it’ll taste awesome.”) While I love eating seasonally, I tend to cook based on what event I’m making my dish for, or where my appetite happens to direct me. So, you’ll find that the chapters are organized by type of dish, and alternatives are listed with each recipe so you can play around with seasonality.


In some chapters you’ll find a sidebar where I delve a little further into a technique or ways to enjoy a dish a number of ways. We all know how frustrating it is to get halfway through a recipe only to realize you’re in over your head. To make navigating this cookbook a little easier, whether you’re a total newbie or an old pro, I’ve organized the recipes into three different categories: These recipes are great for new cooks or people looking for something simple and quick. If this isn’t your first time in the kitchen, these recipes are a little more complex and have multiple components or techniques. Showstopper! These are the more complicated recipes that require a little extra love and attention in the kitchen, and potentially need special equipment or have multiple components.

It should be mentioned that none of the recipes in this cookbook is ultrachallenging (that’s not my style), but ones labeled “wow” require the most time and effort. Ultimately, my hope is that this book will make your daily life a little easier, a little more fabulous, and positively delicious. I think we are going to have a lot of fun cooking together through this book, but always remember, no matter how ugly it gets, no matter how many dishes scorch or soufflés flop, you can always order Thai food. Nothing sops up kitchen tears like a container of noodles. Happy cooking, and more important, happy eating! XOXO Claire

A NOTE FROM CLAIRE

ix


THAI TOMATO SOUP A

RECIPE

Picture this: tropical thunderstorms, lightning, a tiny four-table Thai restaurant, and the comfort of a spicy tomato soup. This beautiful soup, covered in a layer of cilantro, is an unexpected twist on a comforting classic inspired by that night. For 2 quarts soup 1 quart = 2 to 3 servings

1 quart vegetable broth 2 stalks lemongrass, peeled and cut into 2-inch segments 8 kaffir lime leaves, torn (If you can’t find them, some roughly chopped basil and lime zest will do.) 1 tablespoon chili-garlic sauce (nam prik pao) 1/2 teaspoon ground cumin 1/4 cup fish sauce 2 garlic cloves, minced 1/3 cup roughly chopped fresh cilantro 1 tablespoon grated fresh ginger One 28-ounce can crushed tomatoes 1/2 pound small shrimp, peeled and deveined 4 ounces cherry tomatoes, halved (about 3/4 cup) 1/2 cup canned coconut milk (optional) 2 tablespoons freshly squeezed lime juice

50

THE KITCHY KITCHEN

1. Combine the broth, lemongrass, kaffir lime leaves, chili-garlic sauce, cumin, fish sauce, garlic, 2 tablespoons of the cilantro, and the ginger in a soup pot over medium heat and cook for 10 minutes. If you don’t mind the kaffir lime leaves and lemongrass floating around, then leave them in (I did), but if you do, feel free to strain the soup at this point. 2. Bring the soup to a simmer. Stir in the crushed tomatoes, shrimp, and cherry tomatoes, and cook until the shrimp are just pink, about 5 minutes. Stir in the coconut milk, if using, and the lime juice, and serve hot. 3. Sprinkle with the remaining cilantro to ­garnish.


DIRT CANDY Enjoying Vegetables Raw, Roasted, Fried, and Any Which Way


Whether raw and perfectly seasoned or roasted and caramelized, vegetables add a wallop of flavor and balance to any plate. Most vegetables are perfect and delicious as is. That is the key to vegetables: Allow their flavor and texture to tell the story. Keep it simple. I love roasting them in a medley to bring out their sugars in deep caramel notes. I love shaving them thin and keeping them raw in salad. Vegetables can go wherever you want to take them, and I want to take them everywhere.


HEIRLOOM TOMATO–ROASTED EGGPLANT SALAD AN

RECIPE

Sumac, a Middle Eastern spice, gives the eggplant a tart kick, and when combined with cumin and chili powder, this basic salad of tomatoes, basil, and feta takes a decidedly unexpected and delicious turn. For 4 to 6 servings

4 or 5 heirloom tomatoes, cut into wedges or chopped into 2-inch sections (about 3 cups) 1 garlic clove, minced Kosher salt and freshly ground black pepper 2 small eggplants, tops removed and sliced 1-inch thick, lengthwise 1/4 cup extra virgin olive oil, plus more for drizzling 1 teaspoon sumac, or grated lemon zest if you can’t find sumac 1/4 teaspoon chili powder 1/4 teaspoon ground cumin 1/4 cup fresh basil chiffonade 2 tablespoons chopped fresh mint Balsamic vinegar, for drizzling 1 cup diced feta (1/2-inch cubes)

94

THE KITCHY KITCHEN

P I TA C H I P S

1 pita, cut into 1- to 2-inch squares 1/4 cup extra virgin olive oil 1 teaspoon sumac, or grated lemon zest if you can’t find sumac 1/4 teaspoon ground cumin 1/4 teaspoon chili powder 1 garlic clove, minced Kosher salt and freshly ground black pepper 1. Place the tomatoes in a large bowl and sprinkle with the garlic and salt and pepper. 2. Preheat the oven to 375°F. On a rimmed baking sheet, drizzle the eggplant with the olive oil and sprinkle with the sumac, chili powder, cumin, and a little salt and pepper. Roast the eggplant for 15 minutes. Flip the eggplant pieces and continue to roast for another 10 minutes or until the eggplant is tender. Remove from the oven and cool the eggplant completely. 3. While the eggplant is roasting, make the pita chips: On another rimmed baking sheet, drizzle the pita with the olive oil and season with the sumac, cumin, chili powder, garlic, salt, and pepper. Bake for 15 minutes. Flip the pita and bake for another 5 to 10 minutes, until golden brown and crisp. Transfer the pita chips to a plate and let them cool. 4. Chop the eggplant into 1-inch pieces and add to the tomatoes. Add the basil and mint, drizzle with a little olive oil and balsamic vinegar, and sprinkle with a little more salt and pepper. Stir to combine, then add the pita chips and feta. Stir a couple of times to mix together and serve.


114

THE KITCHY KITCHEN


DIRT CANDY

115


NO-BAKE STRAWBERRY–LEMON VERBENA PIE AN

RECIPE

Strawberries are wonderful at the peak of their season. Ripe, juicy, fragrant, sweet, and tender. My favorite part of the pie, though, is the lemon verbena whipped cream. It’s the ultimate summer herb, imparting a citrus/mint/basil/ earthy perfume to whatever it touches. Light, creamy, fresh, citrusy, and sweet, and all on a flakey butter pie crust, it’s the dessert epitome of summer, and will be gone in a second. For one 9-inch pie 2 ⁄3 cup white sugar 2 1/2 tablespoons cornstarch Pinch of kosher salt 1 quart fresh strawberries, quartered, plus more for garnish 1 teaspoon pure vanilla extract 2 tablespoons unsalted butter 2 tablespoons fresh lemon juice 1 teaspoon finely grated orange zest

L E MON V E RB E NA WH I P P E D C RE A M

1/4 cup white sugar 10 lemon verbena leaves (fresh or dried, and if they’re hard to find, 4 segments of lemon peel are fine) 1 1/2 cups heavy cream 1 teaspoon pure vanilla extract 1/2 Pie Crust recipe (page 188), or if you’re short on time, store-bought, prebaked in a 9-inch pie tin. 1. For the filling, in a medium saucepan, combine the sugar, cornstarch, and salt. Blend in 2/3 cup water and 2 1/2 cups of the strawberries. Bring to a boil, stirring and roughly smashing the strawberries. Boil, stirring constantly, until the mixture is very thick, a minute or so. 2. Remove from the heat and stir in the vanilla, butter, lemon juice, and orange zest. Cool to room temperature, then chill in the fridge. 3. For the lemon verbena whipped cream, combine the sugar with 1/4 cup water in a small saucepan. Add the leaves. Simmer for 3 minutes, until the sugar is fully dissolved, and turn off the heat. Let the syrup cool completely. This can be done up to a week in advance for extra flavor. 4. Strain the syrup and add it to the cream along with the vanilla. Whip to soft peaks. 5. To finish the pie, pour the strawberry mixture into the pie crust. Top with the remaining fresh strawberries. Dollop the whipped cream in the center and spread, but reveal the strawberries at the edge. Garnish with sliced strawberries.

192

THE KITCHY KITCHEN


SPICY ROASTED CHICKPEAS AN

RECIPE

Bar snacks tend to be on the salty, spicy side, perfectly whetting your thirst for a refreshing drink. These chickpeas are no different, and are one of my favorite savory snacks to nosh on in between beers. Crunchy and just barely spicy, you’ll be eating these by the handful. For 2 cups chickpeas

Two 15.5-ounce cans chickpeas 1/4 cup extra virgin olive oil 1 1/2 teaspoons kosher salt, plus more for garnish Moroccan Spice (page 113) 1. Preheat the oven to 400°F. Line a rimmed baking sheet with paper towels. 2. Drain and rinse the chickpeas and scatter on the baking sheet. Let stand, draining on the paper towels, for 15 minutes. (The drier they are, the crunchier they’ll be.) 3. Remove the towels and toss the chickpeas with the olive oil, salt, and Moroccan Spice. Roast until crisp and golden, 45 minutes to 1 hour, stirring occasionally. They should be a very dark golden brown with crisp edges. 4. Toss with additional salt and serve.

234

THE KITCHY KITCHEN


S’MEACHES A

RECIPE

To add to something as perfect as a ripe summer peach seems like sacrilege, but the burnt sugar with a hint of spice and the sweet marshmallow against the acid of the fruit all work somehow. This is my new campfire favorite. For 8 S’meaches

1/4 teaspoon cayenne pepper 1/2 cup light brown sugar 1 peach, cut into 8 slices and halved horizontally 8 marshmallows 8 double graham crackers 1. Combine the cayenne and sugar, and toss in the peaches, mixing to coat. 2. Put 1 peach slice and 1 marshmallow on each of 8 skewers. Use metal skewers or soak wooden skewers in water 30 minues before using. 3. Toast over a medium-low flame until caramelized and browned. 4. Lay a peach-marshmallow skewer on a graham cracker half. Pull out the skewer. Sandwich with another graham cracker. Enjoy ­immediately!

ENTERTAINING IN A SNAP

235


THE HOSTESS HOW-TO’S You can go crazy preparing a dinner for four close friends and be completely laid-back about a bbq for twenty. It all depends on approach, delegation, and priorities. Basically, get ready to be the commander of your kitchen. As with my recipes, I break the hostess how-to’s down into three categories: Yum, Mmm, and Wow. A

PARTY

This is for those novice hosts among us. The easiest way to throw a simple get-together? Make it about something. • Beer Tasting (see below) • Girls’ Movie Night (see page 220 for menu) • Sunday TV catch-up night These are events where you’re inviting friends you love, friends who know you, and maybe a few on the periphery who you want to ­invite into the pack. The tone is casual, so the ­expectations aren’t super high. You’re looking at snacks, some drinks, and maybe dessert.

SAMPLE PLAN: BEER TASTING This is all about relaxing, so make your guests comfortable! Have them over at 8:00 p.m. and tell each to bring their favorite beer. Plan on a couple of easily assembled dishes, and enlist a friend to help with flipping grilled cheese and mixing Beer Fashioneds. Pick out some of your favorite low-key tunes (think your “study mix” from when you had finals) and dim the lights a little. When your friends arrive, serve the drinks with pig candy and a cheese board. Set up the beers from lightest to heaviest, and get to tasting! ENTERTAINING IN A SNAP

223


menu

invitation

Beer Fashioned (page 264) Grilled Cheese with Apple Jelly, Cinnamon, and Cheddar (page 257) Cheese board (page 245) Pig Candy (page 241) Citrus-Marinated Olives (page 238) Boy Bait Bread Pudding (page 204)

E-mail

guest list

helpers

8 to 10 of your favorite beer nerds

1 friend to help with grilled cheese and cocktails

224

THE KITCHY KITCHEN

setup Music Ice buckets for beers Tumblers for Beer Fashioneds


INDEX A Adobo-Scented Grilled Chicken Tacos, 158–59 Aïoli, 34 Perfect Avocado Sandwich with Garlic Aïoli, 121 almonds, Homemade Date and Almond Loaf, 247 apple: Fuji Apple Salad with Bacon, Arugula, and Maple-Yogurt Dressing, 96 Shaker Apple Pie, 197 Apple Jelly, Cinnamon, and Cheddar Grilled Cheese, 257 Arrabbiata Sauce, 147 arugula: Fuji Apple Salad with Bacon, Arugula, and Maple-Yogurt Dressing, 96 Goat Cheese, Arugula, and Nectarine Crostini, 253 Asparagus–White Corn Quiche, 37 avocado: Mesclun Greens with Avocado and Homemade Pita Chips, 110 Perfect Avocado Sandwich with Garlic Aïoli, 121

B bacon: Caramelized Onions, Bacon, Rosemary & a Touch of Cheddar Baked Eggs, 38 Fuji Apple Salad with Bacon, Arugula, and Maple-Yogurt Dressing, 96 Grilled Corn Salad with Feta and Bacon, 105 Linguine with Clams and Bacon, 78

Pig Candy, 241 Rosemary-Bacon Hash Browns, 23 Baked Donuts with Glaze, 178–79 Baked Eggs, Three Ways, 38–39 baking, 162–85 balsamic vinegar: Balsamic Roasted Figs with Blue Cheese, 248 Basic Balsamic Vinaigrette, 92 bananas: Banana-Nutella Muffins, 171 Caramelized Oatmeal with Sautéed Bananas, 22 Homemade Banana Ketchup, 124 Honey Banana Walnut Pancakes, 18 barbecue: backyard bbq, 221 Homemade Peach BBQ Sauce, 123 béchamel: Béchamel Sauce, 71 Classic Lasagna with Ragù Bolognese, Béchamel, Burrata, and Herb-Roasted Tomatoes, 77 beef: Carne Asada with Sriracha Glaze, 158 Henry’s Burger with Claire’s Garnishes, 134 see also steak beer: Beer Brownies, 167 Beer Fashioned, 264 beer tasting, 223–27 Belgian Sugar Waffles with Macerated Berries, 21 berries: Belgian Sugar Waffles with Macerated Berries, 21 see also specific berries

blackberries: Blackberry Jam and Cream Cheese–Stuffed Pain Perdu, 19 Summer Pavlova: Sliced Peaches and Blackberry Sauce, 200 Black Rosemary Fizz, 259 Bloody Mary Bar, 260 blueberries: Blueberry Compote, 18 Blueberry-Lime Compote, for Blueberry Muffin Ice Cream, 208 Blueberry Muffin Ice Cream, 207–8 blue cheese: Balsamic Roasted Figs with Blue Cheese, 248 Date and Blue Cheese Grilled Cheese, 256–57 bourbon: Beer Fashioned, 264 Bourbon Milk Shakes, 258 Classic Old-Fashioned, 262 Salted Caramel Pot de Crème with Bourbon Whipped Cream, 201 Whitney’s Rose Water Mint Julep, 265 bread pudding, Boy Bait Bread Pudding, 204 breakfast, 14–41 French Breakfast Puffs, 170 brie: Brie with Fig Jam and Black Pepper Grilled Cheese, 257 Cauliflower-Brie Soup, 48 Brioche Cinnamon Buns with Cream Cheese Glaze, 180 broth, 61 see also soups Brown Betty Ice Cream, 210 Brown Butter and Honey, 71 Brown Butter–Butternut Squash Soup, 47

brownies, Beer Brownies, 167 Brussels Sprouts, Shaved, with Mustard and Lemon Vinaigrette and Poached Egg, 98 burrata: Burrata with Fig “Carpaccio” and Speck, 250 Burrata with Roasted Fennel and Fresh Herbs, 249 Classic Lasagna with Ragù Bolognese, Béchamel, Burrata, and Herb-Roasted Tomatoes, 77 see also mozzarella butter: Brown Butter and Honey, 71 Brown Butter–Butternut Squash Soup, 47 buttercream, Dark Chocolate Buttercream Frosting, 175 butternut squash: Brown Butter–Butternut Squash Soup, 47 Butternut Squash Salmon Curry, 152–53

C Caesar Dressing, 108 cake: Chocolate Cake, 173 Tina’s Mango Cake, 176 Camarones Al Diablo Tacos, 156 caprese, Not-So-Caprese Sandwich, 120 caramel: Caramel Sauce, 164 Chocolate Sablé Caramel Bites, 164 Salted Caramel Pot de Crème with Bourbon Whipped Cream, 201 Caramelized Oatmeal with Sautéed Bananas, 22 Carne Asada with Sriracha Glaze Tacos, 158

INDEX

273


cauliflower: Cauliflower-Brie Soup, 48 Tempura-Fried Cauliflower, 118 cheddar cheese: Apple Jelly, Cinnamon, and Cheddar Grilled Cheese, 257 Caramelized Onions, Bacon, Rosemary & a Touch of Cheddar Baked Eggs, 38 Cheddar-Chive Grits Cakes with Cola Carnitas, 237 cheese: Cheese Board, 245–46 Orecchiette Cacio e Pepe, 73 see also specific cheeses chicken: Adobo-Scented Grilled Chicken Tacos, 158–59 Chicken Meatballs, 146–47 Coconut-Sriracha Fried Chicken, 141 Perfect Roast Chicken, 144–45 Thai-Style Chicken Wings, 142 chickpeas, Spicy Roasted Chickpeas, 234 chili powder, Pineapple Chili Pops, 239 Chimichurri, 113 Chinese, Magic Chinese Egg Puffs, 212 chipotle, White Corn– Chipotle Soup, 44 chives: Cheddar-Chive Grits Cakes with Cola Carnitas, 237 Cheddar-Chive Grits with Poached Eggs, 29 Griddled Croissant with Chive Cream Cheese, Smoked Salmon, and Pickled Onions, 30 Old-School Potato-Leek Soup with Chive Oil and Croutons, 53 chocolate: Chocolate Cake, 173 Chocolate Pecan Derby Pie Bars, 191 Chocolate Sablé Caramel Bites, 164 Dark Chocolate Buttercream Frosting, 175 Dark Chocolate Glaze, 179 Dark Chocolate Sorbet, 208

274

INDEX

chocolate chips: Blue Ribbon Cookies, 168 Chocolate Chip Pancakes, 18 chowder, Tomato-Based Misto Chowder, 58–59 Cilantro Pesto Shrimp with Coconut Rice, 151 cinnamon: Apple Jelly, Cinnamon, and Cheddar Grilled Cheese, 257 Brioche Cinnamon Buns with Cream Cheese Glaze, 180 Cinnamon Streusel, for Blueberry Muffin Ice Cream, 208 citrus: Citrus-Marinated Olives, 238 Winter Pavlova: Mango Citrus, 201 see also lemon; lime Claire’s Garnishes, 134 clams: Linguine with Clams and Bacon, 78 Tomato-Based Misto Chowder, 58–59 coconut: Cilantro Pesto Shrimp with Coconut Rice, 151 Coconut-Sriracha Fried Chicken, 141 Spicy Shrimp and Coconut Soup aka Tom Yum Goong, 57 Toasted Coconut Vanilla Limeade, 263 Cola Carnitas: Cheddar-Chive Grits Cakes with Cola Carnitas, 237 Cola Carnitas Tacos, 159 compote, Blueberry-Lime Compote, 208 cookies: Blue Ribbon Cookies, 168 Chocolate Sablé Caramel Bites, 164 Lavender Shortbread Cookies, 169 corn: Asparagus–White Corn Quiche, 37 Goat Cheese Pizza with Corn, Red Onion, and Pesto, 184 Grilled Corn Salad with Feta and Bacon, 105

Mexican Street Corn, 117 White–Corn Chipotle Soup, 44 Couscous, Israeli, with Sautéed Mushrooms and Goat Cheese, 104 cream cheese: Brioche Cinnamon Buns with Cream Cheese Glaze, 180 Cream Cheese, Blackberry Jam and Cream Cheese–Stuffed Pain Perdu, 19 Cream Cheese Glaze, 179 Griddled Croissant with Chive Cream Cheese, Smoked Salmon, and Pickled Onions, 30 Croissant, Griddled, with Chive Cream Cheese, Smoked Salmon, and Pickled Onions, 30 crostini, 252 Goat Cheese, Arugula, and Nectarine Crostini, 253 Roasted Garlic and Blistered Tomato Crostini, 252 Sautéed Spinach Parmigiano Crostini, 253 croutons, Old-School Potato-Leek Soup with Chive Oil and Croutons, 53 curry: Butternut Squash Salmon Curry, 152–53 Homemade Red Curry Paste, 153

D dates: Date and Blue Cheese Grilled Cheese, 256–57 Homemade Date and Almond Loaf, 247 derby day, 229–30 desserts, 186–213 donuts, Baked Donuts with Glaze, 178–79 dressings: Caesar Dressing, 108 Fuji Apple Salad with Bacon, Arugula, and Maple-Yogurt Dressing, 96 see also vinaigrette drinks, 258–69

E eggplant, Heirloom Tomato–Roasted Eggplant Salad, 94 eggs: Caramelized Onions, Bacon, Rosemary & a Touch of Cheddar Baked Eggs, 38 Cheddar-Chive Grits with Poached Eggs, 29 Dad’s Soft-Boiled Eggs and Diner Toast, 33 Magic Chinese Egg Puffs, 212 Mom’s Fried Egg Sandwich, 34 Shaved Brussels Sprouts with Mustard and Lemon Vinaigrette and Poached Egg, 98 Spring Potato Salad with Peas, Mint, and Eggs, 107 entertaining, 214–69

F Farro Salad with Roasted Squash and Pomegranate, 100 fennel: Burrata with Roasted Fennel and Fresh Herbs, 249 Pickled Fennel, 117 feta cheese, Grilled Corn Salad with Feta and Bacon, 105 fig jam, Brie with Fig Jam and Black Pepper Grilled Cheese, 257 figs: Balsamic Roasted Figs with Blue Cheese, 248 Burrata with Fig “Carpaccio” and Speck, 250 French Breakfast Puffs, 170 fries: Dad’s French Fries, 128 Sweet Potato Fries, 122 frosting: Dark Chocolate Buttercream Frosting, 175 see also icing

G garlic: Garlic, Parsley, Smoked Paprika, and Spanish Ham Baked Eggs, 40


Perfect Avocado Sandwich with Garlic Aïoli, 121 Roasted Garlic and Blistered Tomato Crostini, 252 garnishes, Henry’s Burger with Claire’s Garnishes, 134 gazpacho, Most Refreshing Green Gazpacho, 56 gin, Black Rosemary Fizz, 259 glaze: Baked Donuts with Glaze, 178–79 Brioche Cinnamon Buns with Cream Cheese Glaze, 180 Carne Asada with Sriracha Glaze, 158 Cream Cheese Glaze, 179 Dark Chocolate Glaze, 179 Salted Dulce de Leche, 179 Gnocchi, Three Ways, 68–72 goat cheese: Goat Cheese, Arugula, and Nectarine Crostini, 253 Goat Cheese Board, 246 Goat Cheese Pizza with Corn, Red Onion, and Pesto, 184 Israeli Couscous with Sautéed Mushrooms and Goat Cheese, 104 Warm Bitter Greens with Walnuts, Goat Cheese, and Pear, 111 grapefruit, Vanilla Sugar– Roasted Grapefruit with Rosemary, 28 grapes, Roasted Grapes, 246 greens, 110, 111 Mesclun Greens with Avocado and Homemade Pita Chips, 110 Warm Bitter Greens with Walnuts, Goat Cheese, and Pear, 111 gremolata breadcrumbs, Kale Salad with Gremolata Breadcrumbs, Parmigiano, and Mustard and Lemon Vinaigrette, 99 Griddled Croissant with Chive Cream Cheese,

Smoked Salmon, and Pickled Onions, 30 Grilled Caesar Salad, 108–9 grilled cheese: Apple Jelly, Cinnamon, and Cheddar, 257 Brie with Fig Jam and Black Pepper, 257 Date and Blue Cheese, 256–57 Fancy Ham and Cheese with Swiss, Prosciutto, and Caramelized Onions, 257 Honey-Truffle Grilled Cheese, 256 Grilled Corn Salad with Feta and Bacon, 105 grits: Cheddar-Chive Grits Cakes with Cola Carnitas, 237 Cheddar-Chive Grits with Poached Eggs, 29

H ham: Fancy Ham and Cheese with Swiss, Prosciutto, and Caramelized Onions Grilled Cheese, 257 Garlic, Parsley, Smoked Paprika, and Spanish Ham Baked Eggs, 40 hash browns, RosemaryBacon Hash Browns, 23 Henry’s Burger with Claire’s Garnishes, 134 Henry’s Pizza Dough, 183 herbs: Burrata with Roasted Fennel and Fresh Herbs, 249 Classic Lasagna with Ragù Bolognese, Béchamel, Burrata, and Herb-Roasted Tomatoes, 77 Herb-Crusted Lamb Chops, 132 honey: Brown Butter and Honey, 71 Honey Banana Walnut Pancakes, 18 Honey-Truffle Grilled Cheese, 256 Ricotta, Thyme, Honey, and Fresh Pear Crostini, 253

Salted Honey Peanut Butter Ice Cream, 211

I ice cream: Blueberry Muffin Ice Cream, 207–8 Brown Betty Ice Cream, 210 Salted Honey Peanut Butter Ice Cream, 211 icing: Toasted Marshmallow Icing, 174–75 see also frosting Israeli Couscous with Sautéed Mushrooms and Goat Cheese, 104

J jalapeño chile, Fresh Pineapple-Jalapeño Salsa, 242

K kale: Kale Salad with Gremolata Breadcrumbs, Parmigiano, and Mustard and Lemon Vinaigrette, 99 Rosemary, Potato, and Kale Tart, 24–25 ketchup, Homemade Banana Ketchup, 124

L lamb: Lamb Chops Three Ways, 132–33 Lamb Ragù with Mint Pesto, 81 lasagna, Classic Lasagna with Ragù Bolognese, Béchamel, Burrata, and Herb-Roasted Tomatoes, 77 Lavender Shortbread Cookies, 169 leeks, Old-School PotatoLeek Soup with Chive Oil and Croutons, 53 lemon: Kale Salad with Gremolata Breadcrumbs, Parmigiano, and Mustard and Lemon Vinaigrette, 99 Lemon Truffle Caprese Pops, 233 Lemon Verbena Whipped Cream, 192

Mustard and Lemon Vinaigrette, 93 No-Bake Strawberry– Lemon Verbena Pie, 192 Shaved Brussels Sprouts with Mustard and Lemon Vinaigrette and Poached Egg, 98 Spicy Roasted Pineapple Lemon-Limeade with Tequila, 267 Tina’s Lemon Meringue Pie, 194–95 lime, Blueberry-Lime Compote, for Blueberry Muffin Ice Cream, 208 limeade: Spicy Roasted Pineapple Lemon-Limeade with Tequila, 267 Toasted Coconut Vanilla Limeade, 263 Linguine with Clams and Bacon, 78

M mango: Tina’s Mango Cake, 176 Winter Pavlova: Mango Citrus, 201 maple, Fuji Apple Salad with Bacon, Arugula, and Maple-Yogurt Dressing, 96 Marinara Sauce, Simple, 70 marshmallow, Toasted Marshmallow Icing, 174–75 measurements, 9 meat, 131 see also beef; lamb; pork meatballs, Chicken Meatballs, 146–47 menus, party, 220–21 meringue, Tina’s Lemon Meringue Pie, 194–95 see also pavlova Mesclun Greens with Avocado and Homemade Pita Chips, 110 Mexican Street Corn, 117 milk shakes, Bourbon Milk Shakes, 258 minestrone, Mom’s Summer Minestrone, 54 mint: Lamb Ragù with Mint Pesto, 81 Mint Pesto Lamb Chops, 132

INDEX

275


mint (continued) Prosciutto-Wrapped Peach with Mint and Serrano Chile, 232 Spring Potato Salad with Peas, Mint, and Eggs, 107 Whitney’s Rose Water Mint Julep, 265 miso, Nasu Miso-Style Salmon, 155 Moroccan Spiced Lamb Chops, 133 Moroccan Spice sauce, 113 mozzarella: Fresh Mozzarella with Summer Plums and Walnuts, 249 Seasonal Mozzarella Platter, 249–50 see also burrata muffins: Banana-Nutella Muffins, 171 Blueberry Muffin Ice Cream, 207–8 French Breakfast Puffs, 170 mushrooms, Israeli Couscous with Sautéed Mushrooms and Goat Cheese, 104 mussels: Paella-Inspired Mussels, 148 Ultimate Chowder: Tomato-Based Misto Chowder, 58–59 mustard: Kale Salad with Gremolata Breadcrumbs, Parmigiano, and Mustard and Lemon Vinaigrette, 99 Mustard and Lemon Vinaigrette, 93 Shaved Brussels Sprouts with Mustard and Lemon Vinaigrette and Poached Egg, 98

N Nasu Miso-Style Salmon, 155 nectarine: Goat Cheese, Arugula, and Nectarine Crostini, 253 Spicy Yellow Nectarine Agua Fresca, 268 nutella, Banana-Nutella Muffins, 171

276

INDEX

nutmeg, Tomato, Thyme, Parmigiano, and Nutmeg Baked Eggs, 40

O oatmeal, Caramelized Oatmeal with Sautéed Bananas, 22 olives, Citrus-Marinated Olives, 238 onions: Caramelized Onions, Bacon, Rosemary & a Touch of Cheddar Baked Eggs, 38 Fancy Ham and Cheese with Swiss, Prosciutto, and Caramelized Onions Grilled Cheese, 257 Goat Cheese Pizza with Corn, Red Onion, and Pesto, 184 Griddled Croissant with Chive Cream Cheese, Smoked Salmon, and Pickled Onions, 30 Orecchiette Cacio e Pepe, 73

P Paella-Inspired Mussels, 148 pain perdu, Blackberry Jam and Cream Cheese– Stuffed Pain Perdu, 19 pancakes, Buttermilk Pancakes Transformed into Blueberry, Chocolate Chip, Honey Banana Walnut, 16–18 pantry, stocking of, 1–13 panzanella, Quinoa Panzanella Salad, 97 paprika, Garlic, Parsley, Smoked Paprika, and Spanish Ham Baked Eggs, 40 Parmigiano: Kale Salad with Gremolata Breadcrumbs, Parmigiano, and Mustard and Lemon Vinaigrette, 99 Parmigiano Smashed Potatoes, 127 Sautéed Spinach Parmigiano Crostini, 253 Tomato, Thyme, Parmigiano, and

Nutmeg Baked Eggs, 40 parsley, Garlic, Parsley, Smoked Paprika, and Spanish Ham Baked Eggs, 40 party menus, 220–21 pasta, 64–89 pavlova: Fall: Vanilla Poached Pears, 201 Mom’s Pavlova, 198 Spring: Fresh Strawberries with Rhubarb Syrup, 200 Summer: Sliced Peaches and Blackberry Sauce, 200 Winter: Mango Citrus, 201 peaches: Homemade Peach BBQ Sauce, 123 Prosciutto-Wrapped Peach with Mint and Serrano Chile, 232 S’meaches, 235 Summer Pavlova: Sliced Peaches and Blackberry Sauce, 200 peanut butter, Salted Honey Peanut Butter Ice Cream, 211 pears: Fall Pavlova: Vanilla Poached Pears, 201 Ricotta, Thyme, Honey, and Fresh Pear Crostini, 253 Warm Bitter Greens with Walnuts, Goat Cheese, and Pear, 111 peas: Spaghetti with Pea Pesto and Ricotta, 72 Spring Potato Salad with Peas, Mint, and Eggs, 107 pecans, Chocolate Pecan Derby Pie Bars, 191 pepper: Brie with Fig Jam and Black Pepper Grilled Cheese, 257 Homemade Salt and Pepper Potato Chips, 127 Orecchiette Cacio e Pepe, 73 pepperoni, Classic Pepperoni Pizza, 185 pesto: Cilantro Pesto Shrimp with Coconut Rice, 151

Goat Cheese Pizza with Corn, Red Onion, and Pesto, 184 Lamb Ragù with Mint Pesto, 81 Mint Pesto Lamb Chops, 132 Roasted Vegetable Pasta with Walnut Pesto, 82–83 Spaghetti with Pea Pesto and Ricotta, 72 Pho, 61 Pickled Fennel, 117 pie: Chocolate Pecan Derby Pie Bars, 191 No-Bake Strawberry– Lemon Verbena Pie, 192 Shaker Apple Pie, 197 Tina’s Lemon Meringue Pie, 194–95 Pie Crust, 188 Pig Candy, 241 pineapple: Fresh PineappleJalapeño Salsa, 242 Pineapple Chili Pops, 239 Spicy Roasted Pineapple Lemon-Limeade with Tequila, 267 pita chips: Heirloom Tomato–Roasted Eggplant Salad, 94 Mesclun Greens with Avocado and Homemade Pita Chips, 110 pizza: Classic Pepperoni Pizza, 185 Goat Cheese Pizza with Corn, Red Onion, and Pesto, 184 Pizza Bianca, 185 pizza dough, Henry’s Pizza Dough, 183 Pizza Sauce, 184–85 plums, Fresh Mozzarella with Summer Plums and Walnuts, 249 pomegranate, Farro Salad with Roasted Squash and Pomegranate, 100 pops: Lemon Truffle Caprese Pops, 233 Pineapple Chili Pops, 239 pork: Cola Carnitas Tacos, 159 Epic Pork Chop, 161 see also bacon; ham


potatoes: Dad’s French Fries, 128 Homemade Salt and Pepper Potato Chips, 127 Old-School Potato-Leek Soup with Chive Oil and Croutons, 53 Parmigiano Smashed Potatoes, 127 Potatoes Four Ways, 127–29 Rosemary, Potato, and Kale Tart, 24–25 Rosemary-Bacon Hash Browns, 23 Spring Potato Salad with Peas, Mint, and Eggs, 107 This Is How You Mash Potato, 129 pot de crème, Salted Caramel Pot de Crème with Bourbon Whipped Cream, 201 poultry, 131 see also chicken prosciutto: Fancy Ham and Cheese with Swiss, Prosciutto, and Caramelized Onions Grilled Cheese, 257 Prosciutto-Wrapped Peach with Mint and Serrano Chile, 232 puffs, Magic Chinese Egg Puffs, 212

Q quiche, Asparagus–White Corn Quiche, 37 Quinoa Panzanella Salad, 97

R radicchio, Stracciatella and Radicchio, 250 ragù: Boyfriend Sauce: The Perfect Ragù Bolognese, 74 Classic Lasagna with Ragù Bolognese, Béchamel, Burrata, and Herb-Roasted Tomatoes, 77 Lamb Ragù with Mint Pesto, 81 Red Salsa, 242 rhubarb, Spring Pavlova: Fresh Strawberries with Rhubarb Syrup, 200

rice, Cilantro Pesto Shrimp with Coconut Rice, 151 ricotta: Ricotta, Thyme, Honey, and Fresh Pear Crostini, 253 Spaghetti with Pea Pesto and Ricotta, 72 roasted: Roasted Garlic and Blistered Tomato Crostini, 252 Roasted Grapes, 246 Roasted Salsa Verde, 113 Roasted Vegetable Pasta with Walnut Pesto, 82–83 Root Beer–Marinated Skirt Steak Sandwich, 137 rosemary: Black Rosemary Fizz, 259 Caramelized Onions, Bacon, Rosemary & a Touch of Cheddar Baked Eggs, 38 Rosemary, Potato, and Kale Tart, 24–25 Rosemary-Bacon Hash Browns, 23 Vanilla Sugar–Roasted Grapefruit with Rosemary, 28 rose water, Whitney’s Rose Water Mint Julep, 265

S sablé, Chocolate Sablé Caramel Bites, 164 salads: Farro Salad with Roasted Squash and Pomegranate, 100 Fuji Apple Salad with Bacon, Arugula, and Maple-Yogurt Dressing, 96 Grilled Caesar Salad, 108–9 Grilled Corn Salad with Feta and Bacon, 105 Heirloom Tomato– Roasted Eggplant Salad, 94 Israeli Couscous with Sautéed Mushrooms and Goat Cheese, 104 Kale Salad with Gremolata Breadcrumbs, Parmigiano, and Mustard and Lemon Vinaigrette, 99

leafy green and crunchy green, 108–11 Mesclun Greens with Avocado and Homemade Pita Chips, 110 Quinoa Panzanella Salad, 97 Spicy Steak Salad, 103 Spring Potato Salad with Peas, Mint, and Eggs, 107 Warm Bitter Greens with Walnuts, Goat Cheese, and Pear, 111 salmon: Butternut Squash Salmon Curry, 152–53 Nasu Miso-Style Salmon, 155 salmon, smoked, Griddled Croissant with Chive Cream Cheese, Smoked Salmon, and Pickled Onions, 30 salsa: Fresh PineappleJalapeño Salsa, 242 Red Salsa, 242 Smoky Salsa, 242 salt: Homemade Salt and Pepper Potato Chips, 127 Salted Caramel Pot de Crème with Bourbon Whipped Cream, 201 Salted Dulce de Leche, 179 Salted Honey Peanut Butter Ice Cream, 211 sandwiches: Mom’s Fried Egg Sandwich, 34 Not-So-Caprese Sandwich, 120 Perfect Avocado Sandwich with Garlic Aïoli, 121 Root Beer–Marinated Skirt Steak Sandwich, 137 Sangria Blanca, 266 sauces: Aïoli, 34 Arrabbiata Sauce, 147 Béchamel Sauce, 71 Boyfriend Sauce: The Perfect Ragù Bolognese, 74 Brown Butter and Honey, 71 Caramel Sauce, 164 Chimichurri, 113

Fresh PineappleJalapeño Salsa, 242 Homemade Peach BBQ Sauce, 123 Moroccan Spice, 113 Red Salsa, 242 Roasted Salsa Verde, 113 Simple Marinara Sauce, 70 Smoky Salsa, 242 Summer Pavlova: Sliced Peaches and Blackberry Sauce, 200 sausage, Homemade Sausage, 88 Sautéed Spinach Parmigiano Crostini, 253 seafood, 131 see also specific fish and shellfish Seasonal Mozzarella Platter, 249–50 serrano chile, ProsciuttoWrapped Peach with Mint and Serrano Chile, 232 Shaker Apple Pie, 197 shortbread, Lavender Shortbread Cookies, 169 shrimp: Camarones Al Diablo Tacos, 156 Cilantro Pesto Shrimp with Coconut Rice, 151 Shrimp Fra Diavolo, 85 Spicy Shrimp and Coconut Soup aka Tom Yum Goong, 57 S’meaches, 235 Smoky Salsa, 242 sorbet, Dark Chocolate Sorbet, 208 soups, 42–63 Spaghetti with Pea Pesto and Ricotta, 72 Spain Cheese Board, 246 speck, Burrata with Fig “Carpaccio” and Speck, 250 spices: Moroccan Spiced Lamb Chops, 133 Spicy Roasted Chickpeas, 234 Spicy Roasted Pineapple Lemon-Limeade with Tequila, 267 Spicy Shrimp and Coconut Soup, 57 Spicy Steak Salad, 103 Spicy Thai Vinaigrette, 93 Spicy Watermelon Soup, 49 Spicy Yellow Nectarine Agua Fresca, 268

INDEX

277


spinach, Sautéed Spinach Parmigiano Crostini, 253 Spring Potato Salad with Peas, Mint, and Eggs, 107 squash: Brown Butter–Butternut Squash Soup, 47 Butternut Squash Salmon Curry, 152–53 Farro Salad with Roasted Squash and Pomegranate, 100 sriracha: Carne Asada with Sriracha Glaze, 158 Coconut-Sriracha Fried Chicken, 141 steak: Perfect Steak, 138 Root Beer–Marinated Skirt Steak Sandwich, 137 Spicy Steak Salad, 103 Stracciatella and Radicchio, 250 strawberries: No-Bake Strawberry– Lemon Verbena Pie, 192 Spring Pavlova: Fresh Strawberries with Rhubarb Syrup, 200 streusel, Cinnamon Streusel, for Blueberry Muffin Ice Cream, 208 summer dinner party, 227–29 Sweet Potato Fries, 122 Swiss cheese, Fancy Ham and Cheese with Swiss, Prosciutto, and Caramelized Onions Grilled Cheese, 257 syrup, Spring Pavlova: Fresh Strawberries with Rhubarb Syrup, 200

T tacos: Adobo-Scented Grilled Chicken, 158–59 Camarones Al Diablo, 156

278

INDEX

Carne Asada with Sriracha Glaze, 158 Cola Carnitas, 159 tarts: Cherry Tomato UpsideDown Tart, 26 Rosemary, Potato, and Kale Tart, 24–25 Tempura-Fried Cauliflower, 118 tequila, Spicy Roasted Pineapple LemonLimeade with Tequila, 267 Thai: Butternut Squash Salmon Curry, 152 Cilantro Pesto Shrimp with Coconut Rice, 151 Homemade Red Curry Paste, 153 Spicy Thai Vinaigrette, 93 Spicy Shrimp and Coconut Soup aka Tom Yum Goong, 57 Spicy Steak Salad, 103 Thai-Style Chicken Wings, 142 Thai Tomato Soup, 50 thyme: Ricotta, Thyme, Honey, and Fresh Pear Crostini, 253 Tomato, Thyme, Parmigiano, and Nutmeg Baked Eggs, 40 Tina’s Lemon Meringue Pie, 194–95 Tina’s Mango Cake, 176 toast, Dad’s Soft-Boiled Eggs and Diner Toast, 33 Toasted Coconut Vanilla Limeade, 263 Toasted Marshmallow Icing, 174–75 tomatoes: Cherry Tomato UpsideDown Tart, 26 Classic Lasagna with Ragù Bolognese, Béchamel, Burrata,

and Herb-Roasted Tomatoes, 77 Heirloom Tomato–Roasted Eggplant Salad, 94 Most Refreshing Green Gazpacho, 56 Roasted Garlic and Blistered Tomato Crostini, 252 Thai Tomato Soup, 50 Tomato, Thyme, Parmigiano, and Nutmeg Baked Eggs, 40 Tom Yum Goong aka Spicy Shrimp and Coconut Soup, 57 tortilla, Full-Blown Tortilla Soup, 62 truffle salt: Honey-Truffle Grilled Cheese, 256 Lemon Truffle Caprese Pops, 233

V vanilla: Fall Pavlova: Vanilla Poached Pears, 201 Toasted Coconut Vanilla Limeade, 263 Vanilla Sugar–Roasted Grapefruit with Rosemary, 28 vegetables, 91–129 How to Serve Roasted Vegetables Three Ways, 112 Roasted Vegetable Pasta with Walnut Pesto, 82–83 Roasted Vegetables, 112 see also specific vegetables verbena, No-Bake Strawberry–Lemon Verbena Pie, 192 vinaigrette: Basic Balsamic Vinaigrette, 92 Kale Salad with

Gremolata Breadcrumbs, Parmigiano, and Mustard and Lemon Vinaigrette, 99 Mustard and Lemon Vinaigrette, 93 Shaved Brussels Sprouts with Mustard and Lemon Vinaigrette and Poached Egg, 98 for Spicy Steak Salad, 103 Spicy Thai Vinaigrette, 93 vodka, Bloody Mary Bar, 260

W waffles, Belgian Sugar Waffles with Macerated Berries, 21 walnuts: Fresh Mozzarella with Summer Plums and Walnuts, 249 Honey Banana Walnut Pancakes, 18 Roasted Vegetable Pasta with Walnut Pesto, 82–83 Warm Bitter Greens with Walnuts, Goat Cheese, and Pear, 111 watermelon, Spicy Watermelon Soup, 49 whipped cream: Lemon Verbena Whipped Cream, 192 Salted Caramel Pot de Crème with Bourbon Whipped Cream, 201 white wine, Sangria Blanca, 266 Whitney’s Rose Water Mint Julep, 265 wine, 269 Sangria Blanca, 266

Y yogurt, Fuji Apple Salad with Bacon, Arugula, and Maple-Yogurt Dressing, 96


Profile for Atria Books

The Kitchy Kitchen - Excerpt  

A playful and delicious cookbook, from the host of ABC’s Food for Thought with Claire Thomas and creator of the much loved food blog The Kit...

The Kitchy Kitchen - Excerpt  

A playful and delicious cookbook, from the host of ABC’s Food for Thought with Claire Thomas and creator of the much loved food blog The Kit...

Advertisement