O F reeze a b a k in g sh eet. In s e rt lo llip o p
stick s in to sm all sc o o p s o f ice cream , a n d
p lace o n fro z e n sh eet. F ree ze o v ern ig h t. D ip
in to c h o c o la te sauce. Im m e d ia te ly sp rin k le
w ith to a s te d co c o n u t. R e tu rn to fre e z e r u n til
serv in g tim e.
Gale Gand,
executive pastry chef,
Tru restaurant, Chicago
Toss later with
pitted olives,
sliced
red
onion, basil, olive oil,
and
red wine vinegar.
Scott Peacock, our contributing
American Classics chef.
7
Serve grilled lamb loin and arugula
salad for a punch of flavours: remove
zest and juice from 1
lemon;
set aside. In
a bowl combine 340 gm grilled and sliced
lamb loin,
140-230 gm
arugula,
1 thinly
shaved fennel
bulb, 1 bunch trimmed and
grilled
asparagus,
1 pint halved
cheny
tomatoes,
1
sliced, grilled, and slightly
chilled
red onion, l/2
cup crumbled
feta
cheese, lemon juice,
3 tbsp
olive oil, salt,
and
pepper.
Top with lemon zest and
chives.
Art Smith, celebrity chef,
award-winning cookbook author.
8
Try pigs-in-a-blanket. Cut a spicy
sausage, such as
chorizo,
into bite-
size pieces. Wrap in strips of frozen
puff
pastry,
thawed, and cut into %-inch-wide
strips. Bake in a preheated 220°C oven
12 to 14 minutes until golden. Serve
with a dip of
mayonnaise, Dijon mustard,
chopped
garlic,
and
ground cumin.
Doug Sohn, chef/owner, Hot Doug’s,
the Sausage Superstore, Chicago, US.
Tiy this salty-sweet brush-on sauce
for pork chops, ribs, and chicken.
Whisk together
l/2
cup
canola oil, l/4
cup
white miso
(fermented soya bean paste),
V4
cup
soya sauce, y4
cup
maple syrup,
and
4l/2
tsp
red chilli paste
until smooth. Use
about
l/4
cup of the mixture for each
half kilo of chicken, pork chops, and/or
steak. Brush on before grilling, and again
halfway through
grilling time.
Stephanie Izard,
Top Chef
season 4
winner and executive
chef/partner,
Girl & the Goat,
Chicago, US.
■HI
Surprise your guests. Grill a pizza
I
instead of baking it. Set up grill
for indirect grilling; preheat. Brush one
side of
pizza dough
with
olive oil.
Lower
oiled side onto the grill, then brush top
side with oil. Use tongs to turn it when
grill marks appear, checking every 30
seconds. Crack 4
eggs
onto crust. Cover
and grill 5 to 6 minutes. Sprinkle with 1
cup grated
Swiss cheese
and 14 cup grated
Parmesan.
Cover; grill 1 to 2 minutes,
or until cheese melts. Top with cooked
bacon
and minced
chives.
Ina Pinkney, chef/owner Ina’s restaurant,
Chicago, US.
Cool off with this Western take
on a desi mango drink called Lassi
Come Home. In a blender, whirl together
2 cups
plain yogurt,
2 cups chilled
mango
jidce,
and
y4
cup
sugar.
Pour into glasses.
Top with
cinnamon.
Isabella Gerasole, teen cook and co-author,
The Spatulatta Cookbook, spatulatta.com.
Round off your meal with this
spicy chocolate dessert. In a
microwave-safe bowl combine 2 cups
semi sweet chocolate chips,
1 cup
heavy
cream,
1
tsp
chilli powder, y2
tsp
ground
cinnamon, y4
tsp
cayenne,
and
l/4
tsp
salt.
Cook on high for 1 minute; stir.
Cook for another minute, and stir until
smooth. Immediately pour over toasted
marshmallows and unsalted crackers,
and enjoy this melting dessert.
Dan Smith, co-author with Steve
McDonagh of
Talk with Your Mouth Full, u
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