“Why are we here?”
“Dinner. C’mon.”
“I don’t understand.”
“I know the owner. Thought you might want to come see what the old place has become.”
That is the last thing I want, frankly, but clearly Liam has some sort of agenda, and I don’t know what it is about, so I follow him up the stairs to the front porch. Liam opens the door, and we go inside. The place looks amazing. The living room is furnished with oversized couches and chairs that cry out for a gathering. The dining room, much to my delight, is still orange, and is now home to a long, antique table with mismatched chairs, old pottery and knickknacks in the hutches.
“I thought we’d eat in the kitchen, if that’s okay.”
“Sure.”
I follow him up the stairs, and to where delicious smells are wafting down the hall. There is a gate across the entrance, which Liam moves aside for me, and there is a scrabbling noise as a red blur comes zooming across the room. Liam reaches down and picks up the dervish, who licks him frantically. “Hello, girl. Nice to see you too. This is Anneke, she’s a friend of mine. Anneke, this is Kerry. Like the county.” I can finally see that she is an Irish setter, maybe four or five months old, and I reach out to pet her, and Liam drops her unceremoniously in my arms. She is soft and warm, and immediately snuggles cozily against me.
“Cute pup.”
“Yeah. I have to say, she has stolen my heart.”
“That’s just because she’s Irish.”
“That might be it. Always did have a thing for redheads.” This makes me blush, and I focus on cuddling the puppy to cover my discomfit. He goes to the fridge and pulls out a bottle of wine, which he opens deftly and pours out two glasses. “To being back where it all started.” We clink.
“What smells so good?”
“Braised short ribs. I know it’s a little heavy and off-season, but I’ve been learning to cook, and my teacher says that you can always lean on something braised if you are worried about timing, because it is very forgiving.”
This sounds awfully familiar to me. “Who’s your teacher?”
He looks right into my eyes. “Her name is Gemma. She’s an awfully good coach, and terribly wise.” I look over his shoulder and see the journal, open on a stand next to the stove.
“I don’t understand.” Except I do. In an instant, I understand completely. Liam doesn’t say anything. “May I?” I hold my hand out for the book, and Liam hands it over silently.
I run my hand over the smooth leather cover, the thick pages. I let it fall open and look down at the familiar violet script. It is the introduction to her recipe for soufflés.
There is nothing wrong with believing in yourself, in your heart. It always knows the path you should take, and often, the more you fear it, the more that is probably what you should try. Even if there is the likelihood of failure. Our failures prepare us for our successes, and you never know when you start which it will be.
I look up at Liam, who is smiling at me.
“I’ve always found that braises are quite delicious if you let them go longer than the recipe says,” I say.
“Do you?”
I stand up, and reach for his hand, which he allows me to take. “I do.”
“So, perhaps a more complete tour before we eat?”
“If that’s okay with you?”
“It is.”
“Shall we start in the bedroom?”
“If you like.”
“I know the way.” And we head back to the stairs, and this time, go up.
We eat dinner at midnight. It is delicious. And we are very hungry.
Recipes
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.
CAROLINE’S GIRLS’ NIGHT IN
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.
NEW YEAR’S GOOD LUCK FEAST
Hoppin’ John
SERVES 6 TO 8 AS A SIDE DISH, 4 AS A MAIN
Anneke needs all the good luck she can get, and starting the New Year with hoppin John is one way to invite it.
⅓ pound slab bacon, or ham hock
1 celery stalk, diced
1 small yellow onion, diced
1 small red pepper, diced
2 garlic cloves, minced
½ pound dried black-eyed peas, about 2 cups
1 bay leaf
2 teaspoons dried thyme
1 heaping teaspoon Cajun seasoning
2 cups long-grain rice
Salt
Scallions or green onions for garnish
If you are using bacon, cut it into small pieces and cook it slowly in a medium pot over medium-low heat. Once the bacon is crispy, increase the heat to medium-high and add the celery, onion, and red pepper, and sauté until they begin to brown, about 4 to 5 minutes. Add the garlic, stir well, and cook for another 1 to 2 minutes.
Add the black-eyed peas, bay leaf, thyme, and Cajun seasoning and cover with 4 cups of water. If you are using the ham hock, add it to the pot and bring to a simmer. Cook for 30 minutes to 1 hour, or longer if needed, until the peas are tender (not mushy).
While the black-eyed peas are cooking, cook the rice separately according to package instructions.
When the peas are tender, strain out the remaining cooking water. Remove and discard the bay leaf. Taste the peas for salt and add more if needed. Ladle the peas over rice and garnish with scallions or green onions.
Collard Greens
SERVES 6
A traditional Southern favorite, and a delicious way to start the New Year, even if you are on your own.
2 tablespoons unsalted butter
2 tablespoons olive oil
2 medium onions, chopped
12 cups collard greens (or the green of your choice), stemmed, washed, and chopped
1 cup chicken stock
1 smoked turkey wing or leg
4 teaspoons cider vinegar
Salt and freshly ground black pepper to taste
Hot sauce (optional)
In a large pot, melt the butter with the oil. Sauté onion for about 5 minutes, without it coloring.
Stir in the assorted greens and cook over medium-high heat until the vegetables are wilted and tender, about 8 to 10 minutes. Stir in the chicken stock, add the turkey wing or leg, reduce heat to low, and cover. Let simmer at least 2 hours. If it begins to get dry, add more stock or water.
At least 30 minutes before you serve, stir in the vinegar, and season with salt and pepper to taste, and add hot sauce, if desired.
Corn Pudding
SERVES 6 TO 8
A classic recipe, simple and delicious. And its golden color cannot help but put you in a good mood.
1 can creamed corn
1 can whole kernel corn (do not strain or drain)
8 ounces sour cream
1 stick butter, softened
1 box Jiffy corn muffin mix
1 egg
Pinch salt
Pinch ground white pepper
Mix all together and bake in a square buttered bakin
g dish for 45 minutes at 350°F. Serve hot.
Don’t miss
Big Delicious Life
Stacey Ballis’s Most Awesome Recipes
One hundred and fifty simple and scrumptious recipes from Stacey Ballis’s hit novels Recipe for Disaster, Out to Lunch, Off the Menu, and Good Enough to Eat, as well as forty new, never-before-seen recipes!
Stacey Ballis is not a professional chef. She is, however, a foodie novelist, meal innovator, family cook, memory maker, and brussels sprout advocate who believes that delicious meals can be simple, fun, and creative. Her love of all things culinary has made her “foodie fiction” irresistible. Now all of the best recipes featured in her novels are available in one mouthwatering cookbook, including forty “lost” recipes that were not included in the original printings.
With dishes for every occasion, designed to appeal to both experienced cooks and kitchen newbies, this easily transportable digital collection will make every meal a happy moment and a special memory.
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