Just Us Two

 
Originally, the dinner party plan for this weekend involved the two of us, two of our friends, and four giant bowls of Bouillabaisse.  But then, at more or less the last minute, something unexpected came up for our friends, and we found out they wouldn’t be able to make it.  I made a few quick calls, but unfortunately everyone was either already busy, or not a fan of fish.  And here I was, with a refrigerator full of shrimp, scallops, halibut, mussels and clams. 

I consulted with Ben.  Did he think it would still count as a dinner party, even if we were the only two ‘guests’?   He jumped at the idea.  Yes, he thought, it would totally count.  I thought so too, and relished the idea of a laid back feast for just the two of us.  Fun as it would have been with our friends, it was so nice cooking a special meal for just my husband, and so nice too, having the entire weekend all to ourselves.  

Honeydew Salad with Fresh Herbs & Watercress    Bouillabaisse with Toasted French Bread & Rouille    Peach & Plum Popsicles

We started with a beautiful summer salad.  Lush, pale green slices of sweet, ripe honeydew, arranged over a bed of deep jade watercress.  Delicately dressed in an aromatic vinaigrette of lime, garlic, jalapeno, ginger and herbs, the melon was speckled with a fine confetti of fresh chopped mint, cilantro and basil.  A graceful pair, the bitter greens and sweet honeydew acted as a harmonious background to the sharp, bright hits of the fragrant sauce.  I simply loved this salad.  It’s a beautiful preparation of honeydew melon, a stunning fruit in and of itself.  Simply glorious all on it’s own, this fruit’s natural goodness is magnified by this simple preparation.  A wonderful first course for any meal – breakfast, lunch or dinner – this salad is a delicious and gorgeous example of the absolute best of summer’s bounty.

What can I say about the Bouillabaisse, that magnificent fish stew of Provencal France?  All I can say is that I will forever be amazed by the beauty of its subtle flavors.  Bouillabaisse is a masterpiece, a grand and brilliant mosaic of flavors – saffron, orange, fennel, garlic and tomato.  These beautiful aromas swirl together in the rich seafood broth, imbuing the fish and shellfish with their incredible essence.  And the seafood itself is just as splendid as the wonderful broth.  Fish and seafood of all kinds imaginable.  In our bouillabaisse - pure white fillets of halibut, plump scallops of the palest pink, huge and sweet freshwater shrimp, briny littleneck clams and dark, wide-shelled mussels.  We were in heaven, slurping the delicious broth, savoring its goodness, while trying to chose what bite to take next.  As a classic accompaniment to bouillabaisse, I served toasted French bread spread with rouille, a rich and garlicky sauce of roasted peppers, tomatoes and extra-virgin olive oil.  Dunked into the broth, the bread soaked up the incredible flavors, the sauce swirling into the mix, adding is own beautiful charm.  What can I say about Bouillabaisse?  All I can say is ‘Mmmmmm’.

 
 
For dessert, something chilly.  Homemade peach and plum popsicles, a whimsical end to grand summer meal.  These fun, tasty treats are all too easy to whip up.  Just a simple concoction of pureed stone fruits,  sugar syrup and a squeeze of lemon.  The hardest part is waiting for the popsicles to freeze!  But let me tell you,  they’re worth the wait.  These fruity, icy treats are just about as good as it gets, this time of year.  As the sun beats down and the temperature continues to climb,  little seems more satisfying than these ice cold pops of fresh, ripe fruit. We’ve been snacking on these guys all weekend.  In fact, it’s just about time to make another batch.  And I’ve got a bowlful of beautifully ripe pluots here, just begging to be  popsicleized!

 

 

Honeydew Salad with Fresh Herbs & Watercress Adapted from Local Flavors by Deborah Madison Serves 4       1/4 cup finely diced shallot zest from 1 lime juice from 2 limes 1/2 cup finely chopped cilantro 1/4 cup finely chopped basil 2 Tbl finely chopped mint 1/2 small jalapeño, finely diced 1/2 tsp finely minced fresh ginger 1/4 tsp finely minced garlic 2 Tbl extra-virgin olive oil 1 small (1 1/2 – 2 #) honeydew or other green melon 1 large bunch watercress, washed and dried   In a medium-sized mixing bowl, whisk to combine the shallot, lime zest, lime juice, cilantro, basil mint, jalapeño, ginger, garlic and olive oil.  Season with salt and pepper to taste, and whisk to combine.   Peel the melon.  Slice in half and scoop out the seeds.  Slice the melon into wedges.  Pour the vinaigrette over the sliced melon, season with salt and pepper to taste, and toss to coat.   Arrange the watercress over a serving platter or small salad plates.  Arrange the sliced melons in the center of the bed of greens.  Serve immediately.

 

 

 

Bouillabaisse with Toasted French Bread & Rouille Adapted from Chez Panisse Menu Cookbook, by Alice Waters Serves 4       Prep the fish & shellfish: 2 # boneless, skinless halibut filets 12 medium-sized scallops 12 very large shrimp 12 littleneck clams (plus 6 more for the fish stock) 12 mussels (plus 6 more for the fish stock)    Slice the halibut into even-sized pieces, about 2 inches long by 1 inch wide, making sure to keep them all about the same size so they cook evenly.  Refrigerate.    Remove the abductor mussel (that little flap on the side) from the scallops.  Refrigerate.    Peel the shrimp, removing the hard outer shells, but leaving the tail intact.  Reserve the shells for the fish stock.  De-vein the shrimp (i.e. remove the intestinal tract).  Use a paring knife to make a shallow slice along the center of the outer edge of the shrimp.  This will expose the dark grey ‘vein’, running along the length of the shrimp.  Scrape it out with the knife.  Refrigerate.    Scrub the clams, and scrub and de-beard (pull off the raggedy brown stringy ‘beard’).  Soak the clams and mussels in separate containers of cold, salted water for 30 minutes.  Drain, rinse and refrigerate.        Marinate the halibut, scallops & shrimp: 2 Tbl extra-virgin olive oil 1 cup dry white wine 1 Tbl Pernod 2 sprigs thyme 2 sprigs tarragon 3 sprigs parsley 1 garlic clove, peeled and sliced in half pinch saffron    Whisk to combine the olive oil, wine and Pernod.  Place the sliced halibut, scallops and shrimp in a large bowl, along with thyme, tarragon, parsley, garlic and saffron.  Pour the marinade over everything, and toss very gently to combine.  Cover and refrigerate.        Make the fish stock: about 4 # fish bones (from any white-fleshed fish such as cod, bass or halibut) 1/4 cup extra-virgin olive oil the reserved shrimp shells 1 carrot, peeled and roughly chopped 1 small leek, roughly chopped and thoroughly washed 1 yellow onion, peeled and roughly chopped 1 medium tomato, roughly chopped 6 mushrooms, roughly chopped 2 cloves garlic 6 sprigs parsley 2 sprigs tarragon 2 sprigs thyme 1/2 tsp fennel seeds 1 bay leaf 1 tsp crushed black peppercorns 1/2 tsp coriander seeds 1 cup dry white wine 6 mussels 6 clams peel of 1 small orange 1 Tbl Pernod pinch saffron pinch cayenne kosher salt, to taste    Thoroughly rinse the fish bones.  Make sure the gills have been removed and that there are no bloody parts.  Chop the bones into large chunks, small enough so that they will fit easily into a 12-quart stock pot.     Heat the olive oil in the stock pot over medium heat.  Add the fish bones, shrimp shells, carrot, leek, onion, tomato, mushrooms and garlic.  Gently sauté the bones, shells and vegetables for 10 minutes, stirring frequently.     Combine the parsley, tarragon, thyme, fennel seeds, bay leaf, peppercorns and coriander seeds in a small satchel made from a square of cheesecloth and tied with kitchen twine.  Add this satchel to the stock pot along with the wine, mussels, clams, orange peel, Pernod, saffron and cayenne.  Add enough water to just cover the bones and vegetables.  Bring the liquid to a boil over high heat, then reduce the heat to maintain a gentle simmer.  Simmer for about 30 minutes, skimming frequently and discarding the froth that collects on the surface.  Allow the stock to rest off the heat for 15 minutes, then strain through a fine mesh sieve.  If you’re making the stock in advance, allow it to cool to room temperature, then cover and refrigerate.        Make the rouille: 1 small red bell pepper 1 small ripe tomato 1 slice good-quality white bread, crusts removed 2 Tbl fish stock 2 egg yolks 3 garlic cloves, finely minced pinch saffron pinch cayenne 1/2 cup extra-virgin olive oil 1/4 cup vegetable or canola oil kosher salt and freshly ground black pepper, to taste    Roast and peel the pepper & tomato: Preheat the oven to 500°F.  Place the pepper and tomato on a parchment-lined baking sheet and roast, turning every 5-7 minutes, until the skin is loose and blistery.  Remove from the oven and place the pepper in a container, covered with a lid or with plastic wrap.  Allow it to set for about 15 minutes.  The tomato does not need to be kept in a container – Allow it to cool on the countertop.  Remove the pepper from the container.  Slice in half, length-wise, and then into quarters, lengthwise again.  Remove the stems, seeds, and any tough, pithy membranes inside.  Using a knife, scrape off the charred skin.  Peel the skin from the tomato, slice it into quarters, lengthwise, then squeeze out the seeds.  Discard the seeds, core and stems.  Place the roasted pepper and tomato flesh in the bowl of a food processor, and puree 1 minute.    In a medium-sized mixing bowl, soak the slice of bread in the fish stock until it is very soft.  Add the egg yolks, minced garlic, saffron and cayenne.  Season with a pinch of salt and pepper.  Whisk until the mixture is well combined and slightly foamy.  Slowly add the olive oil, then the vegetable oil, just a few drops at at time, constantly beating with the whisk, until all the oil is incorporated and the mixture is thick and smooth, the consistency of mayonnaise.  Add the pureed pepper-tomato mixture to the oil mixture and stir to combine.  Season to taste with salt and pepper.  Reserve.    Make the broth: 2 large ripe tomatoes 2 Tbl extra-virgin olive oil 1 leek, white part only, finely chopped and thoroughly washed 1 medium yellow onion, peeled and finely chopped 1 clove garlic, finely minced 1 bay leaf pinch saffron the previously made fish stock 1/2 cup white wine 1 Tbl Pernod 1 sprig tarragon 1 sprig parsley peel of 1/2 small orange 2 Tbl finely chopped parsley, for garnish 8 small basil leaves, for garnish kosher salt & freshly ground black pepper, to taste    Peel and seed the tomatoes:  Bring a pot of water to a boil.  Meanwhile, score a small ‘x’ in the skin on the bottom of each tomato, making sure not to cut too deep.  When the water comes to the boil, lower the tomatoes into the water.  As soon as the skin begins to peel back, after about 30 seconds, remove the tomatoes from the water.  Allow the tomatoes to cool slightly, then peel off the skins. Slice the tomatoes in quarters, lengthwise, then cut out the cores and squeeze out the seeds.  Finely chop the tomatoes.    Heat the olive oil in a large pot over medium heat.  Add the chopped leek and onion, and sauté, stirring occasionally until tender and translucent, about 10 minutes.  Add the minced garlic, bay leaf and saffron, and continue to sauté about 2 minutes more, stirring frequently. Add the fish stock, wine, Pernod, tarragon, parsley and orange peel.  Bring to a boil over high heat, then reduce the heat to maintain a gentle simmer.  Taste and season as needed with salt and pepper.         Toast the French bread: 1 French baguette about 1/4 cup extra-virgin olive oil 1 clove garlic, sliced in half    Preheat the oven to 400°F.  Slice the baguette on the diagonal into sixteen 3/4-inch wide slices.  Brush the top of each slice with olive oil, and arrange on a parchment-line baking sheet.  Bake until golden brown, crisp on the surface but still soft in the middle, about 10 minutes.  Rub the tops with the garlic while the bread is still warm.    Finish the bouillabaisse: Add the clams and mussels to the hot broth.  Cover, and steam until they begin to open, about 2-3 minutes.  As the shellfish open, remove them from the broth with tongs, and place them in a bowl on the side, covered to keep in the heat.  Gently place the halibut in the broth.  Cook for 3-4 minutes until the fish is just cooked through.  (Do not stir the broth or you will break-up the fish.)  When the fish is cooked though, lift the pieces from the broth with a metal spatula and keep them warm in a covered bowl.  Repeat this process with the scallops and the shrimp, gently simmering both in the broth until just cooked.    Arrange the 2-3 pieces of halibut and 3 scallops over the bases of four over-sized serving bowls.  Arrange 3 shrimp over the halibut and scallops, in the center of the bowl.  Place 3 mussels and 3 clams around the inside perimeter of each bowl.  Spoon about 1 1/2 cups hot broth over each bowl of fish and shellfish.  Garnish each bowl with whole basil leaves and a sprinkling of parsley.  Spread a small amount of rouille over the toasted bread and serve with the bouillabaisse.  Serve more rouille and toasted bread on the side.

   

Peach & Plum Popsicles Makes 6 popsicles      1 # ripe peaches or 1 # ripe plums (or 1 # of most any fruit for that matter) 1/4 cup sugar 1/4 cup water 1 Tbl corn syrup 1 Tbl lemon juice    Wash the fruit under cool running water, then pat dry with paper towels.  Slice the fruit into large chunks, discarding the pits and stems.  Place the sliced fruit in the bowl of a food processor.  Puree until liquefied, about 1 minutes, scraping down the sides of the container with a rubber spatula as needed.     In a small saucepot, combine the sugar, water and corn syrup.  Over medium-high heat, bring the mixture to a simmer, stirring constantly until the sugar dissolves.     Add the sugar mixture and the lemon juice to the pureed fruit in the food processor bowl.  Process until combined.  Strain through a fine mesh sieve, discarding the solids.     Pour the strained juice into six popsicle molds.  (If you don’t have the fancy molds, just use plastic Dixie cups.  These turn out pretty cute too.)  Freeze until solid, about four hours.  To facilitate removal of the popsicles from the molds, place the mold into a bowl of hot water for about 10 seconds or so, then slide the popsicles from the mold.

Burgers Again!

I don’t know what it is about this city, but it seems like ever since we moved to Chicago, I can’t eat enough burgers.  There are incredible burger restaurants everywhere around here, and I think Ben and I have tried most of them.  Lord knows we’re trying.  And we cook burgers all the time at home too.  Not to sound braggy, but I really, really love my own homemade burgers, maybe even more than all the rest.  And I wouldn’t be so boastful as to say this about most foods, but honestly, I think I’m a little bit gifted at burgers ;). 

Truly though, it’s easy for anyone to be gifted at burgers.  You just need to use great ingredients (perfectly ripe tomatoes, wonderfully fatty beef, fresh-baked buns, sharp cheeses, crisp lettuce) and follow a few simple tricks (always butter and toast your buns, never over-handle the ground beef, make sure to generously season the burgers with salt and pepper, and don’t ever over-cook them).  Seriously, follow these few easy rules (and a few more you’ll find in this week’s and last week’s recipes) and you too will be a burger genius.

Fish Hash with  Crostini & Vegetable Crudités Rosemary Lemonade Vodka Spritzers     Pork-Chorizo-Bacon Burgers with Manchego Cheese, Romesco Sauce, Aioli & Arugula   Creamy Coleslaw Grilled Corn on the Cob      Triple-Layer Raspberry Pie

This week we had our neighbors, Freddie and Marshall, over for dinner. Marshall is a chef too, and so of course I felt a little extra pressure this week to make something extra fabulous.  The most fabulous thing I could think of were these Pork-Chorizo-Bacon Burgers.  It’s a recipe of one of my favorite chefs, Suzanne Goin.  I’ve already shared a few recipes from her cookbook, Sunday Suppers at Lucques, which is definitely in my ‘top five favorite cookbooks’ list.  And this great twist-of-a-burger recipe is definitely one of my favorites too.  But I’m getting ahead of myself.  I’ll get back to these amazing sounding pork burgers in a minute, but first let me tell you about this way-more-amazing-than-it-sounds fish hash. 

My friend Ralph dictated this recipe to me over the phone a little while ago.  It seems every time we talk, I end up scrambling for the nearest pen and piece of scrap paper, wedging the phone between my left shoulder and ear, and hurriedly scribbling down some great new recipe.  I’ve got a stash of these Ralph-recipes, all in messy handwriting on post-its and envelops and backs of receipts.  It’s a messy collection, but a priceless one.  Now that I think about it, I’m going to put my phone conversations with Ralph in my ‘top five cookbook’ list too.  Anyways, back to this hash.  Oh my gosh, this is nothing but delicious!  It isn’t delicious sounding.  And it isn’t delicious looking.  But it beyond a doubt, it’s delicious tasting. 

The main ingredients – onions, celery, garlic, sardines, anchovies, black pepper.  I know that sounds scary to some of you.  Anchovies and especially sardines have a very bad reputation.  But listen.  Forget everything you’ve heard.  These little fish are nothing to be afraid of.  They aren’t slimy or scaly or fishy tasting.  They’re tender and subtly sweet and beautifully fresh tasting.  And they’re absolutely sublime in this fantastic hash.  The onions and celery and garlic are slowly sautéed in a little bit of olive oil, cooked long and slow over a low flame until they’re meltingly tender.  Then the canned fish is added and cooked again in the same patient way, until it too just melts into the tender vegetables.  And then, lots of freshly cracked black pepper, and I mean lots.  It’s all too easy, and the end result is all too good.  On salty rounds of crisp toasted bread, or with crunchy fresh radishes and bell peppers, this delicious conglomeration makes a perfect start to the meal.  This fish has is one of my newest favorites, and I guarantee, it will be one of yours too.

With the fish hash I served some beautiful cocktails of rosemary-infused sparkling lemonade, spiked with ice cold vodka.  Another recipe I jotted down during another phone call with Ralph (who himself found it on Epicurious), this beverage was really lovely.  So refreshing.  And refreshingly light on the liquor.  It’s a perfect cocktail for a hot summer night, or even afternoon.  Even without the vodka, this drink would be wonderful, a sparkling, sophisticated twist on lemonade.

Back to these burgers.  Where do I start?  With the burger itself, a flavorful mix of ground pork, chorizo sausage, chopped bacon, and aromatic seasonings of shallot, garlic, thyme, cumin and chile, charcoal grilled, incredibly juicy and filled with huge flavor?  Or with the bun, brushed with extra-virgin olive oil then grilled, so that’s it’s warm crispness comes through with every bite?  Or the fantastically nutty Manchego cheese, oozing into all the nooks and crannies of the burgers?  Or the peppery green arugula, one of the greatest flavors ever?  Or the garlicky aioli, all creamy and smooth?  Or maybe I should start with the romesco sauce, a rustic Spanish sauce of caramelized tomatoes, smoky peppers, sweet garlic, toasty hazelnuts and almonds. Mellow, sweet, pungent and smoky, this sauce is amazing all on its own, but it's beyond incredible on these burgers.  The whole of this burger is even more awesome than the sum of its already awesome parts.  Really, next time you think about grilling up some regular old beef burgers, think about these guys instead.  You’ll be hooked. 

So much is going on already in these burgers, I needed some simple sides.  I’d made the mistake before of serving these hugely flavorful burgers with other hugely flavorful sides, but it all turned out to be just way too much.  All the flavors ended up competing for the spotlight, shoving each other out of its beam, trying to hog it all for themselves.  These burgers deserve to be the star of their own show, and really should be served with some humble, non-flashy supporting sides.  Grilled corn on the cob and this simple but tasty creamy coleslaw fit the bill. 

This coleslaw too came from Suzanne Goin’s cookbook.  It’s my official go-to coleslaw recipe, definitely un-flashy, but truly delicious.  As pretty as can be, it nearly spans the rainbow - red and green cabbage, shredded carrots, sliced red onions and giant handfuls of parsley and chives.  Cloaked in a creamy sauce of red wine vinegar, mayonnaise and honey, this gorgeous slaw is good to the very last bite.  Flashy no, but delicious, definitely.  And the corn too.  How can grilled corn on the cob be anything but incredible?  Cooked over hot coals until the husks are charred and the corn itself is sweet and tender and perfectly blistered, rolled in butter, with salt and pepper to taste, this grilled corn on the cob is simply heaven.    

For dessert, another one of my favorite summer recipes, triple layer raspberry pie.  I’m a bit upset, because I was having just the worst time with my camera the other day, and couldn’t get a good picture of this pie to save my life.   The picture below shows you more or less what the end result looks like, but it doesn’t nearly do justice to this beautiful triple-tiered confection.  The buttery shortbread-like crust with its pretty fluted edges is gorgeous in itself.  But the three layers of filling are just unbelievably stunning – the deep pink bottom layer of sweet and tart jam, studded with fresh raspberries, the middle layer of light pink creamy chiffon, and the cloudlike top layer of fresh whipped cream.  I really wish I’d gotten a better picture, to really show off the prettiness of this pie.  And listen to me go on and on about its looks, as if that were all-important.  If I learned anything from the fish has, it’s that looks don’t count for anything.  Only taste matters.  Well, needless to say, this pie tastes beautiful too.  Ridiculously beautiful.  Won’t-believe-your-taste-buds beautiful.  Try-it-for-yourself-and-soon beautiful!

 

Rosemary Lemonade Vodka Spritzers Adapted from Gourmet Magazine, May 2009 Serves 8     1 cup fresh lemon juice 1 cup sugar 2 rosemary sprigs, plus 8 sprigs for garnish 1/2 cup vodka club soda or seltzer, cold   Combine lemon juice, sugar and 2 rosemary sprigs in a small saucepot.  Bring to a boil, stirring until sugar has dissolved, then reduce the heat and simmer for 2 minutes.  Turn off the heat and cool completely, about 1 hour.  Discard rosemary sprigs.   Fill 8 8-oz drinking glasses half-way with ice.  Divide the lemon syrup among the glasses, 2 tablespoons per glass.  Add 1 tablespoon of vodka to each glass. Top off each glass with the club soda/seltzer.  Garnish each glass with a rosemary sprig.

 

 

Fish Hash Adapted from my friend Ralph’s mom, Diane Klotzbaugh Serves 4     2 Tbl extra-virgin olive oil 1 large yellow onion, finely chopped 4 stalks celery, finely chopped 4 cloves garlic, finely minced 4 cans skinless,boneless sardines, packed in olive oil 1 can anchovies, packed in olive oil Lots and lots of ground black pepper   In a large sauté pan over medium-low to medium heat, sweat the onion, celery and garlic in the olive oil until translucent and meltingly tender, stirring occasionally, about 20 minutes.  Add the sardines and anchovies, along with their oil, to the pan.  Continue to cook, stirring occasionally and breaking up the fish a bit with the back of a wooden spoon, until the fish appear to melt into the vegetables, and most of the liquid gets absorbed, about 20 minutes more.  Season really generously with tons of ground black pepper.  Serve hot with crostini and vegetable crudités.

 

Pork-Chorizo-Bacon Burgers Adapted from Sunday Suppers at Lucques by Suzanne Goin Makes 6 burgers     1 tsp cumin seeds 3 Tbl extra-virgin olive oil, plus more for toasting the buns and grilling the burgers 2 large shallots, diced 1 Tbl minced garlic 1 Tbl thyme, chopped 2 dried chiles de arbol, thinly sliced 2 # ground pork 1/4 # fresh Mexican chorizo, casing removed 3 oz bacon, finely diced 2 Tbl flat-leaf parsley, chopped 6 sliced Manchego cheese 6 brioche or challah buns Aioli (see recipe below) Romesco Sauce (see recipe below) Arugula kosher salt & freshly ground black pepper, to taste   Toast the cumin seeds over medium heat in a medium-sized sauté pan, for a few minutes, until the seeds darken slightly and become aromatic.  Coarsely grind the toasted cumin seeds in a spice grinder.   Place the sauté pan over medium heat.  Add the olive oil, and then the shallots to the pan, and cook, stirring occasionally, until the shallots start to soften, about 3-5 minutes.  Add the garlic, thyme, sliced chile and ground cumin.  Season with salt and pepper and cook another 3-5 minutes, until the shallots become translucent.  Set aside to cool.   In a large mixing bowl, and using clean hands, gently combine the ground pork, chorizo, bacon, shallot mixture, chopped parsley and a generous sprinkling of salt and pepper.  Make sure to combine the ingredients gently, so as not to over-work the meat, which would toughen the burgers.  Shape the meat into six 6-ounce patties, shaping each one loosely into a ball until it just comes together, and then gently flattening it slightly to form a patty.  Chill in the refrigerator if not grilling right away.  In fact, these benefit from a rest in the refrigerator.  Make them up to one day ahead, to allow the flavors to meld together.   Preheat the grill to very hot, about 30 minutes. Here’s a way to tell if your grill is at the right temperature.  Hold your hand right over it.  If you you can keep it there for five seconds, it’s not hot enough.  If you can’t hold it there for even half a second, it's too hot.  When the grill is hot, scrape it clean with a metal brush.  Soak a rag or a bunch of paper towels with a few tablespoons of vegetable oil, and using tongs, rub it over the grill rack.  Just before grilling, generously season both sides of each patty with salt and pepper.  Brush the burger patties with olive oil, then arrange the burgers over the hottest area of the grill, over direct heat. Grill, uncovered, without pressing down on the patties (For some reason, people always want to do this.  They think it speeds up the cooking time.  But all it accomplishes is to squeeze out precious juice).  Cook until well seared on the first side, about 3-4 minutes.  Flip the burgers over with a metal spatula, top each with about a slice of Manchego cheese, then continue cooking - about 3-4 more minutes, until the pork is just cooked through.  (It should remain slightly pink in the center.) Slice the buns in half, then brush the insides evenly with extra-virgin olive oil.  Right after you’re done grilling the burgers, toast the buns on the grill, cut side down, until lightly browned, about a minute.  Spread aioli on both sides of the bun.  Place a burger, cheese side up, on the bottom bun, then top the burger with a generous dollop of romesco sauce.  Arrange a generous bunch or arugula over the romesco, then top with the top half of the bun.  Serve immediately.

 

Romesco Sauce Adapted from Sunday Suppers at Lucques by Suzanne Goin Makes about 1 1/2 cups     2 Tbl almonds 2 Tbl hazelnuts 5 ancho chilies, or other large dried hot chiles 1 cup extra-virgin olive oil, divided 1 slice country white bread, about 1-inch thick 1/3 cup canned whole tomatoes 1 clove garlic, chopped 1 Tbl flat leaf parsley 2 Tbl lemon juice 1 Tbl sherry vinegar kosher salt, to taste   Pre-heat the oven to 375°F.  Spread the almonds and hazelnuts on a baking sheet and toast for 10 minutes, until they are golden brown and give off a nutty aroma.    Remove and discard the stems and seeds from the ancho chiles.  Cover the chiles with warm water and soak for 15 minutes.  Strain, then pat the chiles dry with paper towels.   Heat a large sauté pan over high heat for 2 minutes.  Add 2 Tbl extra-virgin olive oil, and continue to heat the pan 1 minute longer.  Fry the slice of bread until golden brown on both sides.  Remove the bread from the pan and allow it to cool , then slice it into 1” cubes.   Again place the pan over high heat.  Add 2 Tbl extra-virgin olive oil and the chiles.  Sauté for about two minutes, then add the tomatoes.  Season with a generous pinch of salt, then continue to cook, stirring frequently, until the tomato juices evaporate and the tomato colors slightly, about 3 minutes.  Remove from the heat.   In a food processor, pulse together the toasted nuts, garlic and cubed bread, processing until coarsely ground.  Add the tomato-chile mixture and process for 1 more minute.  With the machine running, slowly pour in the remaining 3/4 cup extra-virgin olive oil, processing until the puree is smooth.  Add the parsley, lemon juice and sherry vinegar.  Season to taste with salt.  Pulse to combine.  The sauce will keep for two weeks, covered in the refrigerator.

 

Aioli Makes about 1 cup     1 large egg yolk 1/2 cup extra-virgin olive oil 1/2 cup canola or vegetable oil 1 tsp finely minced garlic 1 Tbl lemon juice kosher salt and freshly ground black pepper, to taste   In a large mixing bowl, add the egg yolk and whisk until slightly foamy.  Slowly add the olive oil then the canola/vegetable oil,  just a few drops at at time, constantly beating with the whisk, until all the oil is incorporated and the mixture is thick and smooth, the consistency of mayonnaise.  Add the garlic and lemon juice.  Stir to combine.  Season to taste with salt and pepper.

 

Creamy Coleslaw Adapted from Sunday Suppers at Lucques by Suzanne Goin Serves 8     1/2 cup red wine vinegar 2 tsp honey 1/2 small head red cabbage (about 1 #), cored and thinly sliced 1/2 small head green cabbage (about 1 #), cored and thinly sliced 1/2 red onion, thinly sliced 1 carrot, peeled and grated on the large holes of a box grater 1/2 cup mayonnaise pinch or cayenne pepper 2 Tbl chopped chives 1/4 cup chopped flat leaf parsley kosher salt & freshly ground black pepper, to taste   Reduce the vinegar by half over medium heat in a small saucepot, then turn off the heat and allow the vinegar to cool about 5 minutes.  Add the honey to the vinegar and stir to dissolve.    Place the sliced cabbages, onion and carrot in a large mixing bowl, then pour the vinegar-honey mixture over the vegetables.  Season with salt and pepper, toss well to combine, then allow the mixture to sit 15 minutes, tossing occasionally.  Add the mayonnaise, cayenne, chives and parsley and toss well to combine.  Taste and season as needed with salt and pepper.

 

Grilled Corn on the Cob     x ears of corn (where x = how many ears of corn you and your friends can eat) butter, to taste salt and pepper, to taste   Pull the husks a little more than half way down the ears of corn.  Remove the silk, and rinse the ears under cool running water to wash away any lingering silk.  Push the husks back up the ears, then tie the tops with kitchen twine.  Cover the ears with cold water and soak at least 30 minutes.   Heat the grill.  When the grill is ready, placed the prepared ears of corn on the grill rack over high heat.  Grill, regularly turning the corn by quarter turns, until the husks are charred all around, about 15-20 minutes.  Serve hot with butter, salt and pepper.

 

Triple Layer Raspberry Pie Adapted from Cook’s Illustrated Magazine, Summer Entertaining Issue, August 2009 Serves 8-10     For the crust: 1 1/4 cups all-purpose flour 2 Tbl sugar 1/4 tsp salt 1 stick unsalted butter, softened but still cool 2 oz cream cheese, softened but still cool   For the bottom raspberry layer: 12 oz frozen raspberries (about 2 cups) 3 Tbl pectin (Sure-Jell brand) 1 1/2 cups sugar pinch salt 1 cup fresh raspberries   For the middle raspberry layer: 3 Tbl raspberry flavored gelatin (Jell-o brand) 3 Tbl boiling water 3 oz cream cheese, softened but still cool 1 cup heavy cream, cold   For the top whipped cream layer: 1 1/3 cups heavy cream, cold 2 Tbl sugar   For the crust: Lightly coat a 9-inch glass pie plate with cooking spray.  In a medium-sized mixing bowl, whisk together the flour, sugar and salt.  Using the electric stand mixer, fitted with the paddle attachment, beat the butter and cream cheese at medium-high speed, about 2 minutes, scraping down the sides of the bowl with a rubber spatula once or twice.  Add the flour mixture and mix on medium-low until the mixture resembles coarse cornmeal, about 15-20 seconds.  Increase the speed to medium-high and mix until the dough forms large clumps, about 20-30 seconds.    Reserve 3 Tbl of the dough.  Turn the remaining dough onto a lightly floured countertop, gather it into a ball, flatten it into a 6-inch disk using the heel of your hand, then transfer the disk to the greased pie plate.  Press the dough evenly over the bottom and up the sides of the pie plate, using the heel of your hand.  Roll the reserved 3 Tbl of dough into a 12-inch rope.  Slice the rope into 3 pieces of equal length, then roll each piece into an 8-inch rope.  Arrange the ropes around the perimeter of the pie plate, squeeze the ropes so they attach to the dough base, then create a fluted edge by pinching the ropes with your fingers. Wrap the crust in plastic wrap and refrigerate at least 1 hour and up to 2 days.   Preheat the oven to 325°F, and arrange a rack in the middle of the oven.  Lightly prick the bottom of the crust with a for, then bake until golden brown and set, about 30-35 minutes.  Cool on a wire rack.   For the bottom raspberry layer: Place the frozen raspberries in a medium-sized saucepot and cook over medium-high heat until the berries thaw and give off their juice, stirring occasionally, about 3 minutes.  Add the pectin and bring to a full boil, stirring constantly.  Add the sugar and salt and return to a full boil.  Cook, stirring constantly, until just thick, about 2 minutes.  Pour the berry mixture through a fine-mesh sieve into a medium-sized bowl.  Press on the solids to extract as much juice as possible, and be sure to scrape the puree off the underside of the sieve into the bowl.   Transfer 1/3 cup of the raspberry puree to a small bowl and cool to room temperature.  Gently fold the fresh raspberries into the remaining puree.  Spread the mixture evenly over the bottom of the pie crust.   For the middle raspberry layer: Place the gelatin the bowl of an electric stand mixer.  Pour the boiling water over the gelatin and let the mixture to rest about 3 minutes, to allow the gelatin to dissolve.  Add the cream cheese and the reserved 1/3 cup raspberry puree to the gelatin and water and whisk on high speed, scraping down the sides of the bowl with a rubber spatula once or twice, until smooth, about 2 minutes.  Add the 1 cup heavy cream and beat on medium until incorporated, about 30 seconds.  Scrape down the bowl, then beat on high speed until stiff peaks form (When you stick a spoon into the cream and lift it out, the point formed in the cream will stand straight up and not fall over), about 1-2 minutes.  Spread the mixture evenly over the first layer in the pie crust.  Refrigerate until firm, at least 3 hours.   For the top whipped cream layer: When read to serve the pie, make the whipped cream.  Whip the cream to soft peaks (When you stick a spoon into the cream and lift it out, a point will form then droop down after a second or two).  Add sugar and whip to firm peaks (The point formed in the cream will stand straight up and not fall over).  Spread the whipped cream over the chilled filling.  Slice the pie into wedges and serve immediately.

Half-Way There!

Dinner party number twenty-six.  Do you know what that means?  It means we’re half-way there!  Half-way through this year-long, dinner-party-a-week venture.  I can hardly believe it.  The time’s gone by so fast.  And you know what - so far, so good.   And if I do say so myself, that’s pretty darn good, because after twenty-six weeks, seventy-five dinner guests,  and one hundred and forty-eight recipes,‘so far’ is, I think, officially pretty darn far! 

I’ve also got to say, in these last six months, Ben and I both have had an astonishing amount of fun.  Sure, it’s been a crazy amount of work.  And sure, there have been a few instances, when in the hectic hours just before our guests arrive, I suddenly realize that the last thing I want to do that night is have another dinner party.  But funny thing is, those nights, when I’m kind of dreading being the hostess, and have a serious case of being just not-in-the-mood, those nights somehow always turned out to be the most fun of all. 

In fact, every single night I think, has turned out to be even more fun that we’d even expected.  And this night, this Fourth of July night with a eight of our wonderful friends, a spread of great summer food, and a 360-degree rooftop view of all of Chicago’s fireworks, was perhaps one of the best nights of all. This incredible night could have surpassed even the highest expectations!

Deviled Eggs Vegetable Crudités with Creamy Herb Dip Watermelon & Cherries   Red, White & Blue Burgers - with Blue Cheese, Tomatoes, Radicchio & Red Onion Rosemary-Bacon Potato Salad Green Bean-Tomato-Corn Salad   Summer Berry Pie S’more Pie

The menu was simple.  And darn good.  In fact, I do think deviled eggs are the epitome of darn good food.  I’d made some for an afternoon snack a few afternoons before, and when Ben and I polished off half a dozen eggs without even blinking, I knew they’d be the perfect start for our Fourth of July barbeque.  I think deviled eggs are coming back in fashion, too.  And in a serious way.  I’ve been seeing them on menus in some pretty fancy schmancy restaurants.  And they were one of the biggest hits at a party I’d catered a few months ago.  I’d made three different varieties – smoked salmon with dill, fines herbs, and curry-cumin deviled eggs.  They went like crazy!  People couldn’t get enough of these guys.  For this dinner party, I thought about maybe doing another twist, but decided in the end to stick with the basic deviled egg.  And I’m glad I did, because there’s something magic about the simple combination of egg yolks, mayonnaise and mustard.  So creamy and comforting and addictively delicious, it’s absolute perfection just as is.  And that’s the thing about perfection – you can really improve upon it.  

Along with the deviled eggs, we laid out some cold slices of juicy red watermelon, a bowlful of pretty Rainier cherries, and a platter of fresh summer vegetable crudités with a creamy herb dip.  A recipe of Ina Garten’s (She alone makes me wish we had cable), this cream cheese based  sauce is easy to whip up, and utterly tasty.  Chock full of chopped parsley, green onions and dill, it’s a perfect summertime dip for veggies or chips or anything at all. 

In honor of the Fourth, we made red, white and blue burgers.  Representing red were thick slices of heirloom Brandywine tomatoes, thin rings of red onion, crisp leaves of deep purply-red radicchio, and of course the juicy red interiors of the medium-rare burgers.  For the white and the blue – creamy, pungent Roquefort blue cheese.  Oh man, these burgers were good!  A couple people even said they were the best burgers they’d ever had.  That totally made my day.  But I can’t take all the credit – our new charcoal grill had a lot to do with it too!

The potato salad was really delicious too.  Not one of those creamy, full-0f-mayo potato salads, these tender red and white baby spuds were cloaked in an herb-flecked vinaigrette of fresh lemon juice and peppery extra virgin olive oil.  Tossed with lots of crispy smoked bacon and a good dose of finely chopped rosemary, there was all sorts of wonderful stuff happening with these potatoes.  The huge flavors of rosemary and lemon mingled together harmoniously, a perfect combination of earthy warmth and zesty coolness.  And the bacon… well, bacon never hurts anything.  And it certainly didn’t hurt this dish one bit either!

And for a second side, a quick salad of some of summer’s best vegetables – Tender green beans, slices of sweet tomatoes, fresh corn off the cob.  Tossed with some thinly sliced red onion and a few dashes of red wine vinaigrette, this beautiful salad tasted as good as it looked.  It’s such a nice change from the ubiquitous pasta, macaroni or potato salads.  And it’s just so tasty too.  I know I’m going to be tempted to serve this delicious salad with just about every meal for the rest of the season. 

Ten of us around the table meant that one pie would be a little too little, but two pies would be a little too much.  When it comes to dessert, I always like to err on the side of too much.  And so two pies it was.  The first pie – the raspberry, blueberry, blackberry pie – came about for two reasons.  One, because it looks fittingly patriotic.  I satisfies at least the red and blue requirements.  And two, because it’s totally easy.  With a graham cracker crust and a no-need-to-bake filling, this is my kind of pie!  I always get a huge kick out of those cooking magazines that come out every July with pictures of very red white and blue, flag-inspired desserts, all structurally correct with a blueberry rectangle up in the corner and the right number of raspberry stripes.  I always think that someday I’ll make a flag tart or cake like this, but this year, it just wasn’t in the cards.  This year I was after easy.  And this pie was certainly that.  What’s more, it was as delicious as it was easy.  Flag shaped, round or triangular, red white and blue, or pink orange or green, delicious is always a must.

The grand finale for this festive dinner, my S’more pie!  This was a big hit all around.  I’ve been toying with the idea of a s’more pie for a while now, and finally decided to try it out.   A buttery graham cracker crust, a rich filling of dense bittersweet chocolate ganache, and a poofy topping of homemade marshmallow fluff.  A quick stint under the broiler (or spin under a blowtorch if you’re lucky enough to have one of those) and you’ve got a perfectly golden browned s’more pie.  S’mores have got to be one of my all time favorite summertime desserts.  Without a campfire on our back deck, this pie was a great substitute, with all the delicious charm of the original fireside treat.  A perfect dessert for watching fireworks!

Deviled Eggs Serves 6-8   The trick to making these look extra cute and sophisticated: slicing the eggs in half width-wise rather than length-wise.  They’ll look smaller and dainty this way.  (Also, make sure to use large eggs, rather than extra-large or jumbo.)  To make sure the eggs stand up and don’t wobble, slice just the barest sliver off each end to form a base.      12 large eggs 1/2 cup mayonnaise 1 Tbl whole grain mustard 1 Tbl finely chopped flat-leaf parsley kosher salt and freshly ground black pepper First hard-boil the eggs: Bring a pot of water to a boil.  Using a slotted spoon, carefully lower the eggs into the boiling water.  Lower the heat to maintain a bare simmer – If the water bubbles too vigorously, the eggs will knock into each other and crack.  Simmer gently for 14 minutes.  Lift the eggs from the simmering water with the slotted spoon and transfer them to a bowl filled with ice water.  Allow the eggs to rest in the ice water until cool, about five minutes.  Peel the eggs. Slice a small sliver off the top and bottom ends of each egg.  Slice the eggs in half, width-wise.  Scoop out the cooked yolks and reserve in a mixing bowl.  Carefully rinse the whites under cool running water and place on a double layer of paper towels to dry.  Thoroughly mash the yolks with a potato masher, or push them through a mesh sieve.  Add the mayonnaise, mustard and parsley to the egg yolks and continue to mash until well combined.  Taste the egg yolk mixture and season as needed with salt and pepper.  Fill a pastry bag, fitted with a medium star tip, with the egg yolk mixture.  Pipe the yolk mixture into the egg white cups, filling them in a circular motion and forming a small dollop rising above the egg white.  Serve at room temperature.

 

Creamy Herb Dip Adapted from The Barefoot Contessa, Ina Garten Makes about 2 cups      8 oz cream cheese, room temperature 1/2 cup sour cream 1/2 cup mayonnaise 4 scallions, finely chopped, both white and green parts 2 Tbl parsley, finely chopped 1 Tbl fresh dill, finely chopped 1 tsp kosher salt 3/4 tsp freshly ground black pepper   Combine the cream cheese, sour cream and mayonnaise in the bowl of an electric stand mixer fitted with the paddle attachment.  Beat on medium-high until well blended.  Add the scallions, parsley, dill, salt and pepper and beat until evenly combined.  Store refrigerated in an air-tight container, up to two days.  Serve at room temperature.

 

Red, White & Blue Burgers Serves 6     2 1/4 # ground beef chuck, 80% lean 6 oz strongly flavored blue cheese 6 burger buns 1/2 stick butter, melted 1 head radicchio, leaves separated 1 small red onion, thinly sliced 2 large ripe tomatoes, thickly sliced vegetable oil, for grilling kosher salt & freshly ground black pepper, to taste   Preheat the grill to very hot, about 30 minutes. Here’s a way to tell if your grill is at the right temperature.  Hold your hand right over it.  If you you can keep it there for five seconds, it’s not hot enough.  If you can’t hold it there for even half a second, it's too hot.  When the grill is hot, scrape it clean with a metal brush.  Soak a rag or a bunch of paper towels with a few tablespoons of vegetable oil, and using tongs, rub it over the grill rack.    Gently shape the ground beef into six 6-ounce patties, being careful not to over-work the meat (or the burgers will turn out less tender).  Slice the buns in half, then brush the insides evenly with melted butter.    Just before grilling, generously season both sides of each patty with salt and pepper. Arrange the burgers over the hottest area of the grill, over direct heat. Grill, uncovered, without pressing down on the patties (For some reason, people always want to do this.  They think it speeds up the cooking time.  But all it accomplishes is to squeeze out precious juice).  Cook until well seared on the first side, about 2 1/2 minutes.  Flip the burgers over with a metal spatula, top each with about an ounce of blue cheese, then continue cooking - about 2 minutes for rare, 2 1/2 minutes for medium-rare, 3 minutes for medium, 4 minutes for medium-well and about 4 minutes on each side for well done.  Remove the burgers, then toast the buns on the grill, cut side down, until lightly browned, about a minute.    On top of each bottom bun place two large radicchio leaves. The set the burger, cheese side up, on top of the radicchio.  Top the burger with the sliced onions, then the tomato slices.  Sprinkles with a bit of salt.  Top everything with the top bun.  Serve immediately.

 

Rosemary-Bacon Potato Salad Serves 6-8     8 oz bacon 1 1/2 # baby red potatoes 1 1/2 # baby white potatoes 2 Tbl dry white wine 2 Tbl chicken stock 2 Tbl lemon juice 1 tsp Dijon mustard 1 1/2 tsp finely chopped fresh rosemary 1 tsp lemon zest 1 small garlic clove, finely minced 1/3 cup extra-virgin olive oil 2 Tbl parsley, finely chopped kosher salt & freshly ground black pepper, to taste   Preheat the oven to 400ᵒF.  Cook the bacon until just crispy, about 20 minutes.  Drain on paper towels, then roughly chop, and set aside.    Add the whole potatoes to a large pot of boiling, salted water and simmer until they are tender, about 20-25 minutes.  Drain in a colander and allow to cool slightly.  When cool enough to handle, slice each potato in half or quarters, depending on the side.  Add the sliced potatoes to a large mixing bowl.  Add the wine and chicken stock and toss gently.  Allow to rest about 10 minutes, to let the liquids be absorbed by the potatoes.   Make the vinaigrette: Combine the lemon juice, mustard, rosemary, lemon zest, garlic, a good pinch of salt and a few grinds of pepper.  Whisk together, and slowly add the olive oil, pouring in a thin stream and whisking as you pour.    Drizzle the vinaigrette over the potatoes.  Add the chopped bacon and the parsley, season with a bit of salt and pepper, then toss gently to combine. Serve warm or at room temp.

 

Green Bean-Tomato-Corn Salad Serves 6     1 small garlic clove, peeled and finely minced 1 tsp Dijon mustard 1 tsp fresh thyme leaves, finely chopped 2 Tbl red wine vinegar 2 Tbl extra-virgin olive oil 2 Tbl vegetable oil 3 ears corn, husks and silk removed 1 1/2 # green beans, trimmed and sliced in half on a slight diagonal 3 cups ripe, multicolored, small heirloom tomatoes, halved or quartered 1/2 small red onion, thinly sliced, soaked in cool water for 15 minutes then drained kosher salt & freshly ground black pepper, to taste   For the vinaigrette:  Combine the garlic, mustard, thyme, vinegar, a good pinch of salt and a few grinds of pepper.  Whisk together, and slowly pour in the olive oil, then the vegetable oil, both in a thin stream and whisking as you pour.  Reserve.   Bring a large pot of salted water to a boil, then add the shucked corn and cook until tender, about 7-8 minutes.  Remove the corn with tongs, and set aside to cool.  Slice the corn kernels off the cob and place in a large mixing bowl.   Return the water to a boil, then add the green beans.  Cook until tender, about 7-8 minutes.  Drain the beans, pat dry with paper towels, then add to the bowl with the corn.   Add the sliced tomatoes and onions to the corn and green beans.  Drizzle with the vinaigrette, season with a pinch of salt and a few grinds of pepper, then toss to coat.  Let stand for at least 30 minutes, to allow the flavors to meld.  Serve at room temperature.

 

Summer Berry Pie Adapted from Cook’s Illustrated Magazine, Summer Entertaining Issue, August 2009 Serves 8-10     For the graham cracker crust: 1 package graham crackers (9 crackers), crumbled 2 Tbl sugar 5 Tbl unsalted butter, melted   For the berry filling: 9 oz (about 2 cups) raspberries 11 oz (about 2 cups) blackberries 10 oz (about 2 cups) blueberries 1/2 cup sugar 3 Tbl cornstarch 1/8 tsp salt 1 Tbl lemon juice 2 Tbl red currant jelly   For the whipped cream: 1  cup heavy cream 1 Tbl sugar 1 tsp vanilla   For the graham cracker crust:  Preheat the oven to 325ᵒF and arrange a rack in the middle of the oven.  Place the crumbled graham crackers in the bowl of a food processor, and pulse until finely ground.  (If you don’t have a food processor, place the crackers in a large zip-lock bag, then crush the crackers with a rolling pin.)  Add the sugar and melted butter and pulse or stir until well combined.  Evenly press the mixture into the bottoms and sides of a 9-inch glass pie plate, forming a neat border around the edge.  Bake until the crust is set and golden, about 15-18 minutes.  Set aside on a wire cooling rack.    For the berry filling:  In a food processor, combine 2 1/2 cups of the berries until smooth and fully pureed, about 1 minute.  Strain the puree through a mesh sieve into a small saucepot, pressing on the seeds to extract as much juice as possible.  (You should have between 1 1/4 and 1 1/2 cups berry puree.)    In a small bowl, whisk together the sugar, cornstarch and salt, then whisk this mixture into the berry puree.  Over medium heat, bring the puree to a boil, stirring constantly with a wooden spoon.  When the mixture reaches a boil and thickens to a consistency similar to pudding, turn off the heat, stir in the lemon juice, and set aside to cool  slightly.   While the puree is cooling, place the remaining berries in a medium mixing  bowl.  In another small saucepot, heat the jelly over low heat until it melts into a liquid.  Drizzle the melted jelly over the mixed berries, and toss them gently to coat with the jelly glaze.    Pour the slightly cooled berry puree mixture into the cooled pie crust.  Top with the jelly-glazed berries.  Loosely cover the pie with plastic wrap and refrigerate until the puree has set and the pie is cold, about 3 hours or up to 1 day.    For the whipped cream:  Whip the cream to soft peaks (When you stick a spoon into the cream and lift it out, a point will form then droop down after a second or two).  Add sugar and vanilla and whip to firm peaks (The point formed in the cream will stand straight up and not fall over).   Cut the pie into wedges and top each slice with a generous dollop of whipped cream.

 

S’more Pie Serves 10-12     For the graham cracker crust: 1 package graham crackers (9 crackers), crumbled 1/4 cup sugar 5 Tbl unsalted butter, melted   For the chocolate filling: 7 oz bittersweet chocolate, finely chopped 1 cup heavy cream 1 large egg pinch of salt   For the marshmallow topping: 1/4 cup cool water 1 1/2 tsp unflavored gelatin 1 cup granulated sugar 1/2 cup corn syrup 2 Tbl water pinch of salt 1 1/2 tsp vanilla   For the graham cracker crust:  Preheat the oven to 325ᵒF and arrange a rack in the middle of the oven.  Place the crumbled graham crackers in the bowl of a food processor, and pulse until finely ground.  (If you don’t have a food processor, place the crackers in a large zip-lock bag, then crush the crackers with a rolling pin.)  Add the sugar and melted butter and pulse or stir until well combined.  Evenly press the mixture into the bottoms and sides of a 9-inch glass pie plate, forming a neat border around the edge.  Bake until the crust is set and golden, about 15 minutes.  Set aside on a wire rack.  (Leave the oven on.)   For the chocolate filling:  Place the chocolate in a medium-sized mixing bowl.  Bring the cream to a boil, then pour the hot cream over the chocolate.  Let the chocolate and cream stand for about 2 minutes, and then whisk until the chocolate is melted and the mixture is well combined and smooth.  Add the egg and a pinch of salt and whisk gently until jut combined.  Pour the chocolate mixture into the graham cracker crust.  Bake until the filling is softly set, about 25-30 minutes.  Cool pie to room temperature on a wire rack, about 1 hour.   For the marshmallow topping:  (Precede with these steps, only once the chocolate pie is cooled to room temperature.)  Add the 1/4 water to the bowl of an electric stand mixer, then evenly sprinkle the gelatin over the surface of the water.  Allow it to rest 10 minutes. Combine the sugar, corn syrup and 2 Tbl water in a small sauce pan, and bring to a boil over medium-high heat.  Boil until the temperature reaches 250ᵒF (the hard-ball stage).      Using the whisk attachment, and running the stand mixer at low speed, drizzle the hot sugar syrup into the gelatin mixture (avoid the whisk).  Once all the syrup is added, add the pinch of salt and increase the speed to high.  Whisk until the mixture is light and fluffy, about 5-6 minutes.  Add the vanilla, and mix to combine.    Pour the marshmallow mixture over the cooled chocolate filling, smoothing the top with a rubber spatula, and making sure to keep the marshmallow topping within the crust border. Chill uncovered for 1 hour, then cover loosely with plastic wrap and continue to chill for 4 more hours, or up to one day.   When ready to serve, protect the edges of the pie with the pie shield or foil and place the pie about 4-inches beneath the oven broil.  Broil until the marshmallow topping is evenly golden brown, about 3-4 minutes, rotating the pie frequently while it broils.  Alternatively, brown the top of the pie with a blow torch.  Slice the pie with a thin, sharp knife, wiping the knife clean with a damp towel between each slice.