Shortcakes for strawberries and other fruit

2 cups all-purpose flour
1/4 cup plus 1 tablespoon sugar
1 tablespoon plus 1/2 teaspoon baking powder
6 tablespoons unsalted butter, chilled and cut into small pieces
3/4 cup heavy cream
2 mashed hard-cooked large egg yolks
2 tablespoons butter, melted

Mean Chocolate Chip Cookie Recipe

2.04 cups all-purpose flour
0.79 tsp. salt
0.79 tsp. baking soda

0.805 stick unsalted butter, softened to room temperature
0.2737 stick unsalted butter, cold
0.5313 stick unsalted butter, melted
(1 US stick = 8 tablespoons = 1/4 lb.)

0.84 cups light brown sugar
0.10 cups dark brown sugar
0.54 cups white sugar

1.33 eggs
0.33 egg yolk
1.46 tsp. vanilla extract
0.17 tbsp. water
0.25 tbsp. milk

1.53 cups semi-sweet chocolate chips

Mushroom Stock

1 oz. dried mushrooms (I like to use a variety of porcini, oysters, and chanterelles)
1 1/2 tablespoons olive oil
1 large onion, chopped
2 carrots, diced
2 celery ribs, diced
4 to 8 ounces white mushrooms, sliced
1 cup chopped leek greens and leek roots, if available
2 garlic cloves, roughly chopped
4 thyme sprigs
bouquet garni (small bundle of parsley sprigs, bay leaf, and thyme)
10 sage leaves
2 teaspoons salt

Cream of Mushroom Soup

1 pound white mushrooms (I like to mix this up with some portobellos as well)
3 tablespoons butter
1 cup chopped leaks or onion
2 garlic cloves, chopped
4 thyme sprigs, leaves stripped from stems
Salt and freshly milled pepper
1 tablespoon flour
1 quart Mushroom Stock
1/2 to 1 cup cream
Finely chopped parsley

Grandma Pete's Stuffing

My Mother's Cranberry Chutney

2 lbs. fresh cranberries
1 10-oz. package dates, cut in thirds
1/3 cup candied ginger, chopped
1/4 teaspoon salt
10 whole cloves
1 cup raisins
2 cinnamon sticks, 2 1/2"
1/4 cup cider vinegar
1 1/2 cups sugar, or to taste

Grandma Pete's Gravy

Innsbruck Garlic Soup

For soup
1 onion, finely chopped
3-4 tablespoons unsalted butter
1/4 cup flour
2 cups whole milk
2 cups chicken stock
1/4 cup garlic, finely chopped
4 tablespoons heavy cream
nutmeg, freshly grated

For croutons
four slices bread
2 tablespoons butter
3 cloves garlic, crushed

Fried Apples

1 cup all-purpose flour, plus additional for coating
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon sugar
3/4 teaspoon cinnamon
1 egg
1 cup milk
1/4 cup vegetable oil

4 to 5 apples for cooking or baking

Maple Roast Chicken

3 - 3 1/2 lb. free-range chicken*
3/4 c. real maple syrup†
4 tablespoons unsalted butter
1 tablespoon peanut oil
Kosher or coarse sea salt and fresh ground pepper

6 small white boiling onions, peeled
4 sweet potatoes, peeled and cut into small chunks
6 carrots, peeled and chopped
1 parsnip, peeled and chopped
8 small white potatoes, scrubbed but left whole with skins on

* I think free-range is really the only way to go because the birds have more flavor. And as my acupuncturist once told me, they have better "energy" because they lived happy lives, hanging around outdoors as chickens should, not all cooped up, unable to move. That gives them bad energy, and you don't want to eat meat with bad energy, do you?

† I am partial to Vermont maple syrup, but as long as you get the authentic stuff, and non of that phony corn syrup with maple flavoring, I'll be happy.

Grilled salmon & sweet potato cakes

Grilled salmon fillet*
1 sweet potato, peeled and cut into cubes**
1 scallion, thinly sliced, white and light green parts
1 egg
fresh lemon juice
capers and caper juice
salt and pepper

* I usually have about 1 1/2 cups or so, it's not the whole fillet but just a few inches left after dinner.

** You can of course use a regular potato

Clarified (Brown) Butter

1 lb. unsalted high-quality butter*
Glass bottle
Speed pourer

* I prefer organic with no growth hormones or anti-biotics

Brown Buttered Brussels Sprouts

1 pt. fresh Brussels sprouts
clarified (brown) butter
Kosher salt
Fresh ground black pepper

McKenna and Meghan's Mussels


Two bottles of beer (we used Harpoon's special summer brew)
five large cloves of garlic
fresh lime juice from one lime
6 T. butter
3 lbs. fresh mussels

Swordfish a la Fauxvençal


5 Swordfish chunks
1 yellow onion, one half diced, one half cut into chunks
3 cloves garlic, diced
2 T. butter
2 T. olive oil
1 t. capers
5 cherry tomatoes, halved
4 grape tomatoes, halved‡
5 or 6 leaves of fresh basil
juice of one half of a lemon

Pizza Dough for Grilling


1 (1/4 oz.) package active dry yeast
1 3/4 to 2 cups flour
3/4 cup warm water (105° to 115°F)
1 1/2 teaspoons salt
1/2 tablespoon olive oil

Pâte Brisée


1 3/4 cups all-purpose unbleached flour
1/4 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into bits
1 to 2 teaspoons fresh lemon juice
2 to 3 tablesppons ice water, or as needed

Craft's Heirloom Tomato Salad

5 to 6 ripe heirloom tomatoes‡
fresh small basil leaves
sea salt
fresh ground black pepper

Red Sox Cowboy Up Cookies


2 cups all purpose flour
2 cups old-fashioned oats
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup sugar
3/4 cup plus 2 tablespoons (packed) dark brown sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups semisweet chocolate chips
1 cup chopped toasted walnuts (about 4 ounces)

Tuscan Panzanella, or Bread Salad


4 (1-ounce) slices Italian bread
2 tablespoons olive oil
1 cup torn fresh basil leaves
1/2 cup thinly sliced red onion
1/2 cup pitted kalamata olives, halved
2 pounds ripe tomatoes, cored and cut into 1-inch pieces
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
3 tablespoons red wine vinegar
1 tablespoon water
1 tablespoon extra-virgin olive oil
1 teaspoon minced garlic
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt

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