I can't believe I'm writing this, but I'm sort of over caprese. Shhh shhh shhh shhh. I know. I KNOW. Crazy talk. But it's true. My threshold for caprese was met, I have full caprese saturation. During the summer, and what has become that typical Los Angeles post-summer phase where it's in the 80s through November, caprese is my answer to anything. Tomatoes are at their peak in flavor and texture, basil is growing like mad, and the combination with milky mozzarella is always delicious. But always delicious can get a bit boring, and in an attempt to avoid a desert island scenario where I only eat caprese, I decided to mix it up.
Sumac, a Turkish 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 middle eastern and delicious turn.
Ingredients:
For 4-6
3 cups tomatoes, wedged or chopped into 2 inch sections
1 garlic clove, minced
2 small eggplant (net 2 cups)
1 teaspoon sumac (or lemon zest if you can't find it)
1/4 teaspoon cumin
1/4 teaspoon chili
salt and pepper
1 pita, cut into 1-2 inch pieces
1/4 cup basil, chiffonade
2 tablespoons mint, chopped
balsamic
1/2 cup olive oil, plus more for garnish
1 cup feta, cut into 1/2 inch cubes
HEIRLOOM TOMATO ROASTED EGGPLANT SALAD WITH FETA AND CRISPY PITA
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 large egg
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon salt
Pinch of pepper
Pinch of paprika
1/2 cup olive oil
1 tablespoon snipped chives
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 zest
4 slices Italian bread
small handful flat leaf parsley, plus more for garnish
3 cloves of garlic
2 oz Parmiggiano
1/4 cup Olive Oil
Salt and Pepper
For White Sauce:
3-4 cups milk (you might need more to get the right consistency)
1 yellow onion, roughly sliced
1 bay leaf
Pinch of chili flakes
1 tablespoon black pepper cloves
1 garlic clove, halved
For Roux:
3 oz butter
1/4 cup flour
1 cup Gruyere, grated
1/2 cup gouda, grated
1 cup sharp Cheddar, grated
1/2 cup Parmigiano Reggiano, grated
1 teaspoon freshly ground black pepper
1/4 teaspoon nutmeg, freshly grated
8-12 oz elbow macaroni
Preheat oven to 375 F.
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.
Do you have 20 minutes? Good. Here's how you play this out:
Molten Chocolate Cake with Maple Whipped Cream
12 oz dark chocolate, chopped
1/4 cup unsalted butter, cubed
4 large eggs, room temperature
1/4 cup white sugar
Pinch of salt
1/4 cup brown sugar, packed
1/3 cup all purpose flour
1 vanilla bean, split and scraped (or 1 teaspoon vanilla extract)
1 large pinch cayenne (about 1/4 teaspoon)
1 cup heavy cream
2-3 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
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 arugula
1 grilled chicken breast, sliced
1 pear, (bosc or anjou) thinly sliced
1/4 cup thompson raisins or dried currants
1/4 cup slivered almonds, toasted
1/4 cup finely sliced red onion
Vinaigrette
1 tablespoon mango chutney
1 tablespoon red wine vinegar
3 tablespoons olive oil
Salt 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.
RECIPE TESTING
Some exciting news: I'm working on my first cookbook! (With the amazing team at Emily Bestler Books, an imprint of Simon and Schuster)
And if you've been following my instagram, you've probably been inundated with photos of roasted vegetables with salsa verde, blueberry pancakes piled high, and at least one photo of a cute dog a day. The reason? I was holed up in a Brooklyn apartment for a month, testing the first 70 recipes of hopefully 200. My thought process was, if I can cook it in a small apartment kitchen with just some kitchen essentials, so can anyone. Now I'm back home finishing up the rest of the manuscript, but I thought it would be fun to put together a little photo album of some of my favorite recipes and memories from my month away from home. I'll keep you posted on how the cookbook is coming together, and might even share a sneak peak of some of the recipes!
For the recipes at the top, clockwise: Smoked salmon board; Roasted vegetables Three ways with chimichurri, salsa verde, and Moroccan spices; Braised chickpeas, kale, and lamb meatballs over cous cous; Mozzarella all year.
Going counter clockwise: Chili Shrimp over black rice; Trio of salsas: Smokey Chipotle, Classic Dried Chili and Tomato, and Pineapple Jalapeño; Crostini all year: Shrimp with smashed pea pesto, Roasted Cherry tomato and roasted garlic, Goat cheese with prosciutto, nectarines and arugula, Bosc Pear with ricotta, honey, and thyme, and Sauteed spinach with parm.
Some of my favorites! Clockwise: Pimenton breakfast potatoes and Cheddar chive grits with a poached egg; Callie's rice bowl; Baked eggs three ways, Epic Blueberry Pancakes.
I'm a bit pre-production obsessed, so picking out the perfect cutting boards and setting up my super professional "studio" between my bed and window were some of my favorite moments. Having to sacrifice a few pairs of shoes in favor of mixing bowl on the other hand, not so much.
Even though I spent most of my mornings in my kitchen, I would escape every now and then for a NOLA iced coffee at Blue Bottle or an afternoon with a friend. Whitney, from Brunellos Have More Fun explained the wonders of orange wine to me, and I don't know what I would've done without Callie's help in the kitchen.
Cooking might be my job, but eating is my hobby, and dear Lord, the eating! Freshly shaved ice with plum syrup from People's Pops at Smorgasburg, the tres leches doughnut at Doughnut Plant, and the out of control polenta board from Sauce in the Lowe East Side were some highlights.
My instagram feed is probably 60% food, 5% randomness, and 35% other people's pets. I'm a huge animal lover and am counting the days until I can call one my own. But until then, I'll just live vicariously through these photos. A special shout out goes to Cindy, the lovely one-eyed cat who's the snuggliest beast roaming Brooklyn. What a little love bug!
Waking up every morning to a weather report of 95 F and thunderstorms isn't the dream summer experience, but 9 times out of 10 the clouds separated into cartoon-like confections or gave way into glorious sunsets would even be the envy of JMW Turner. My favorite moment was watching the rooftop performance of the Brooklyn Peaches, an infinitely charming synchronized swimming team, as the leaped into the water at sunset.
I'm lucky enough to visit New York a few times a year, so it's a great opportunity to revisit favorite spots or to discover new ones. Wandering through the Natural History Museum with my brother and watching Top Gun at McCarren Park were some firsts for me, but my favorite spot in New York was, and remains, Bonnie Slotnick's Cookbooks. It's come up a few times that I collect vintage cookbooks, so in true nerd form I found myself gravitating to this little slice of bibliophile perfection. Bonnie is a lady after my own heart, and shares my same uber-specific passion: American regional cuisine from the 1930s and 40s and etiquette books from the 1920s and 30s. Yup. Big nerds. And it's awesome. She knows practically everything about every cookbook ever written, and her shop is filled with neighborhood well wishers and curious by-passers. Oh, and Max. Max is the toy poodle enjoying a little fan-action on a hot day in the bottom left corner. So yes, definitely my favorite spot in the city.
It was an amazing month filled with great moments. I have to give a shout out to some of my New York friends who made it so special: Jackie Wasilczyk, Kristin Appenbrink, Emily Cavalier, Jenn Camp, Drew Villani, the ladies at Simpatico and so many more. Thanks Guys! xoxo
GRILLED CAESAR SALAD
Ok, I'm getting a little attached to my grill. Leafy greens aren't the first thing I'd think would be delicious with a bit of flame under them, but the burnt bits have a wonderful nuttiness that's quite unexpected. The texture doesn't become mushy or crispy, but slightly soft, like sauteed spinach. With crunchy grilled bread and some shavings of parm, it makes the perfect rustic accompaniment to any barbecued meat. Enjoy!
Ingredients:
MEXICAN STREET CORN
New Yorkers will recognize this as "Cafe Habana" Corn, but the popcorn-esque smell of roasted elote (Mexican corn on the cob) outside of farmer's markets, clubs at 3 a.m., or even Dodger games could very well be California's state smell (runner up is the orange groves or the bacon wrapped hot dogs). This corn is a can't miss bite for a Southern Californian. Sweet, toasted, creamy, sour, and a teensy bit spicy all at the same time. You'll be picking kernals out of your teeth and hair for days and your fingers will sting with chili and lime if you devour them like I do. Is the mess worth it? I'm writing a blog post, aren't I?
I'm sorry, I shouldn't answer a question with a question. Yes, it's TOTALLY WORTH IT. If you haven't enjoyed the bliss of blackened corn with these true Mexican flavors, well friend, get grillin'.
For 4
4 corn cobs, husked
2 tablespoons oil
1/4 cup mayonaise
1 cup queso (crumbled Mexican Cheese)
Ancho Chili Powder, to taste
1 lime, cut into wedges
Cilantro leaves, to garnish
Lightly oil the corn and grill on high heat until well marked by the grill. I love it almost burnt, but feel free to go a little lighter if you're not into that. Combine the mayo and queso together and with a spatula spread all over the corn cobs. Sprinkle the cobs with ancho chili powder and squeeze with lime (1 wedge per cob should suffice). Sprinkle with cilantro and serve warm. Dig in!
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 Dough
For 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 salt
Olive 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 oil
1 1/2 teaspoons of red pepper flakes
1/2 teaspoon of salt
2 large cloves of garlic, minced
1 28-ounce can crushed tomatoes (or pureed if you prefer that texture)
1 tablespoon fresh oregano leaves, finely chopped
1 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 Pizza
1 pizza dough recipe (makes 4 small pizzas)
Classic Margherita
1 pizza dough recipe (makes 4 small pizzas)
1/2 cup red sauce
8 oz bufala mozzarella (2 balls), sliced 1/4 inch thick (about 16 slices)
1/2 cup basil, chiffonade
Olive 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 Breadsticks
1 pizza dough recipe (makes 10 medium breadsticks)
4 garlic cloves, minced
1 tablespoon oregano, finely chopped
1 tablespoon salt
3/4 cup corn meal, finely ground
Olive oil
1/2 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!
THREE SALADS, ONE VINAIGRETTE FROM FOOD FOR THOUGHT WITH CLAIRE THOMAS
On today's episode of Food for Thought, I made three very different salads with one vinaigrette. Once you have the ratio down of 1:3, you can make fresh vinaigrette tailored to your palette any time you want to rustle up a quick salad (I also add my vinaigrettes to pasta, rice, grains, anything that needs a little perking up). I chose three salads that work in almost any situation: hearty and perfect for lunch or a side, leafy and easily multiplied for two or four or twelve, and, of course, one involving bacon. These aren't boring "side salads" all sad and wilted, these are fresh, flavorful, and super delicious. Enjoy!
Roasted Beet Salad with Goat Cheese, Arugula, and Pecans
FOOD FOR THOUGHT: MEXICAN INSPIRED APPETIZERS
South of the border, down Mexico way....
Now I have Patsy Cline stuck in my head, but more importantly, I have a new batch of recipes from today's episode of Food for Thought and they're all inspired by the delicious flavors of Mexico.
Growing up in Southern California meant that I grew up eating Mexican food. Every version of it too: traditional, authentic, inauthentic, fusion, Sonoran, Yucatecan, anything from the country just south of us. The flavors, combinations, and varieties of Mexican cuisine are so immense, I can always discover something new rather than turning to carne asada tacos yet again.
Some of the recipes borrow just an ingredient from the Mexican spice drawer, like the smokey hit of chipotle in my Chipotle Hummus with Blanched Vegetables, while others are inspired by traditional dishes like Roasted Salsa Verde. Either way, these are delicious as snacks or served for a group. Enjoy!
Roasted Salsa Verde
CHEDDAR BEER TOAST WITH CHIVES AKA WELSH RAREBIT
I am my father's daughter. Ever the bibliophile, this is a man who owns the entire 1911 edition of Encyclopedia Britannica because "It's the best ever, hands down. You can curl up with it in bed!"; has never found an 19th century book on ship-building he didn't like; and owns books about...making books. I can't tease him too hard though, his tomato is my to-mah-to. 1930s etiquette is my 19th century shipbuilding. His Encyclopedia Britanica is my MFK Fisher. He collects flags and military patches, I collect Depression glass and pre-war ceramics. We're weird, but it works.
I love vintage cookbooks because they're as close to a culinary time machine as I'll ever get. The attitudes, the aesthetic, the ingredients, they all paint a specific picture of what goes onto a plate. And I actually cook from them too. Some of the recipes have been divine (baked gnocchi with thyme beschamel anyone?) and others...not (cornmeal hush puppies cooked in bacon fat sound awesome in theory, but not if "Cookbook of the Stars" has anything to do with it), but either way I love attacking them, playing some era appropriate music, and tucking in to a plate of vintage fare.
Today's recipe is actually a take on Welsh Rarebit (which I keep reading as Welsh Rabbit), which apparently my Grandma used to enjoy when she was a happening single lady in the late thirties. I found a recipe for it in a 1935 etiquette book for the "live aloner" (so much better sounding than "single," amirite ladies?) and it was listed as a great last minute party snack or part of a simple dinner. As I read the ingredients, it occurred to me that it was fondue, just switch out the gruyere for American cheese and white wine for beer. I'm not a huge American cheese fan, so I thought cheddar would bring a bit of edge to the whole thing. Paired with a malty, hoppy beer, this is the ultimate guy snack.
It takes about 10 minutes to put together and you can keep it warm in the oven if you don't want to dig in right away. So whether you're a live-aloner looking for a quick meal, or a happening lady making snacks for her guy friends, this recipe is totally aces. 
1 tablespoon butter
8 oz grated cheddar, melted
1/2 tsp dry mustard
1/2 tsp paprika
1 large pinch cayenne (1/4 tsp if you like is very spicy)
salt and pepper
1/4 cup pale ale
chives
baguette, cut into 1 inch thick slices
Preheat oven to broil.
Melt butter and add the cheese. Add the spices and a pinch of salt and pepper. As the cheese melts, gradually add the pale ale, stirring to combine. Place the sliced baguette on a baking sheet. Spoon on the cheese, coating the toast in the middle and broil on bubbly and browned. Top with chives. Enjoy!