Recipe for Disaster (48 page)

Anneke might not be a gourmet chef yet, but Gemma would approve of her progress. Because at the end of the day, cooking is as much about the process as the product, and there is always a pizza nearby.

One-Pot Pasta

SERVES 4

Grant may be a fine-dining chef for a living, but it is simple, heartfelt meals like this that show his ability to convert that passion into just dinner. This is the one meal that is guaranteed to save you from takeout, even when you are feeling exhausted. It is literally fifteen minutes from start to finish, and delicious enough to serve to company. You can even substitute drained canned whole plum tomatoes without a worry.

Adapted from Martha Stewart

12 ounces linguine

16 ounces cherry or grape tomatoes, halved or quartered

1 medium onion, thinly sliced

½ teaspoon red pepper flakes

2 sprigs basil

1 clove garlic, crushed (optional)

2 tablespoons olive oil

2½ cups chicken stock

2 cups water (may need more depending on pasta brand)

Salt and pepper to taste

Grated Parmesan, chopped fresh basil, and extra virgin olive oil to garnish

In a large, straight-sided skillet, combine all ingredients except garnishes and bring to boil over high heat. Boil, stirring frequently with tongs until pasta is al dente and liquid has nearly evaporated. If you taste for al dente and it isn’t there, but the liquid is almost gone, just add a little more water, maybe half a cup, and keep going. The dish is done when the pasta is cooked and the sauce has reduced so that the dish is not soupy, but not completely dry. Remove basil sprigs and discard. Season to taste with salt and pepper, garnish with grated Parm, torn fresh basil, and a drizzle of oil.

She may not be a professional chef, but Caroline knows how to lure her girlfriends to the burbs: an amazing dinner.

Pan-Roasted Sea Bass with Soy-Miso Butter

SERVES 4

1 tablespoon olive oil

4 (8-ounce) sea bass steaks, skin removed

Kosher salt and black pepper

4 tablespoons unsalted butter, softened

1 tablespoon white miso paste

1 tablespoon soy sauce

Preheat the oven to 400°F, and put a large, oven-safe nonstick skillet over high heat with the olive oil. Pat the fillets dry and season well on both sides with salt and pepper. When the oil is shimmering and almost smoking, put the fish in the skillet and time one minute. After 1 minute, the first side should have a nice golden-brown sear. Flip the fillets carefully and cook one minute on the other side. After 1 minute, slide the entire pan into the oven and set the timer for 10 to 12 minutes depending on the thickness of the fillets.

While the fish is in the oven, mix the softened butter with the miso and soy.

Pull the fish out of the oven and place each fillet on a plate with 1 tablespoon of the miso butter on the top.

Smashed Roasted Duck-Fat Potatoes

SERVES 4

2 pounds baby Yukon Gold or red-skinned potatoes

¼ cup duck fat

Kosher salt and black pepper

Leaves from 4 sprigs fresh thyme

Put the potatoes in a pot and cover by one inch with cold water. Put over high heat and bring to a boil. Cook uncovered for about 15 to 18 minutes until a fork pierces easily all the way to the center. Drain and let dry completely. Melt the duck fat. (You can substitute olive oil or chicken fat or bacon fat if you like.) Preheat the oven to 400°F.

Arrange the potatoes on an oiled sheet pan and use the bottom of a jar or drinking glass to press down on each potato until it smashes open and is about ¾ of an inch thick. They should still hold together as individual potatoes. Drizzle with the duck fat, season with salt and pepper, and sprinkle the thyme leaves around. Roast for 25 to 30 minutes until very crispy and golden brown.

Green Beans with Lemon-Chive Oil

SERVES 4

2 tablespoons extra virgin olive oil

2 tablespoons finely minced chives

1 tablespoon lemon zest

Salt and pepper to taste

1½ pounds thin French green beans, stems removed

Mix oil, chives, and zest in a bowl, and season to taste with salt and pepper. Steam the green beans over boiling water for 4 to 6 minutes until tender but still al dente. Drizzle the lemon-chive oil over the beans and serve hot.

Gemma’s Rice Soubise

SERVES 6 TO 8

When the daughter of the house is feeling both peckish and picky, Gemma knows just how to soothe her. The fact that it is a simple dish Anneke feels brave enough to tackle is just a bonus.

Adapted from the
New York Times

4 tablespoons unsalted butter

3 pounds Spanish onions, 2 cups diced and 12 cups thinly sliced

Kosher salt and freshly ground black pepper to taste

½ cup rice

½ cup grated nutty cheese like Swiss, Gouda, Gruyère, Appenzeller, or Emmenthaler

⅔ cup heavy cream

Preheat oven to 300°F. Melt the butter in a large Dutch oven set over medium heat and, when it foams, add the onions; season well with salt and pepper. Cook slowly for 15 to 20 minutes, stirring often, until the onions are soft and translucent. If it looks or smells like it is going to scorch, turn the heat down.

As the onions cook, bring a small pot of water to a boil and add the rice to the pot. Cook the rice for 5 or 6 minutes, then drain it. Add the rice to the onions and stir to combine.

Cover the Dutch oven tightly and place it in the oven. Allow to cook, undisturbed, for 35 minutes. Remove from oven and allow to sit for 30 more.

Before serving, remove the top of the Dutch oven, stir the rice, and place over a medium-low flame to reheat. Stir in the cheese and the cream and cook, stirring occasionally, until the dish is hot.

Grand-mère’s Hoppel Poppel

SERVES 2 (OR ONE VERY HUNGRY SAD GIRL)

She may not have been the coziest grandmother, but this traditional German dish was handed down from her mother, and adapted to include a classic Chicago substitution: hot dogs! If you don’t have a great-quality hot dog available, you can use the original chopped ham.

2 tablespoons butter

½ small onion, chopped

1 cup leftover potatoes, chopped

1 hot dog, sliced into ¼-inch coins

6 eggs, beaten

Pepper to taste

½ cup shredded Swiss cheese

In a large nonstick skillet, melt the butter over medium-high heat. When the bubbles subside, add the onions and potatoes. Cook, stirring occasionally, until the onions are soft and golden, and the potatoes have begun to get a crust. Add the hot dog slices, and cook until they get a little color on them. Pour the eggs over the whole thing, and stir gently until they have cooked through. You should have a pan of what looks like scrambled eggs, with chunks of hot dog and potato and bits of onion. Taste for seasoning; you probably won’t need salt because of the hot dogs, but ground pepper will bring some life to the party. Sprinkle the cheese on top and let it melt. Serve hot with buttered toast.

Emergency Chocolate Cake

SERVES 6 TO 8

This cake is like a little miracle. It is vegan, can be made entirely with pantry staples, and is about 45 minutes from “I want cake” to “cake.”

Adapted from Food52

1½ cups all-purpose flour

⅓ cup unsweetened cocoa

1 teaspoon baking soda

1 cup sugar

½ teaspoon salt

1 cup cold water

5 tablespoons neutral oil (like corn, canola, or vegetable)

1½ teaspoons vanilla

1 tablespoon cider vinegar or white vinegar

½ cup chocolate chips or chunks, dusted with 1 teaspoon flour (optional)

Confectioners’ sugar (optional, for dusting)

Heat the oven to 350°F.

Mix together the flour, cocoa, baking soda, sugar, and salt. Sift. In a separate bowl, whisk together the water, oil, vanilla, and vinegar.

Whisk together the wet and dry mixtures. If lumpy, whisk until smooth, or pour through a strainer into a bowl and break up lumps, pressing them through.

Mix again, stir in chips if you are using them, and pour into a greased 9-inch round cake pan. Tap the edge of the pan against the edge of the counter, or drop from 6 inches to the floor several times to pop air bubbles. Bake for 25 to 30 minutes, or until the top springs back when pressed gently.

Cool before removing from the pan and dust with confectioners’ sugar, or frost if desired.