Recipes at the end of each chapter

    Our Spin on a Kebab Plate

These are favorites from a variety of Greek, Persian, Mediter- ranean, and Asian restaurants that GR ordered from during the pandemic.

Teriyaki Chicken or Salmon kebabs over rice, Garlic Dip with Pita and Shirazi salad.

Ingredients:

• 1 lb. (450 g) chicken breast or thighs, cut into 1-inch cubes
• 1/4 cup (60 ml) soy sauce
• 2 tbsp honey (or brown sugar)
• 1 tbsp sesame oil
• 1 tbsp rice vinegar (or lemon juice)
• 2 garlic cloves, minced
• 1 tsp fresh ginger, grated
• Sesame seeds and chopped scallions (optional, for gar- nish)
• Skewers (soaked in water for 30 minutes if wooden)
  Instructions:

1. Make the marinade:
   In a bowl, whisk together soy sauce, honey, sesame oil, rice vinegar, garlic, and ginger.
2. Marinate the chicken:
   Add the chicken pieces to the marinade. Cover and let it sit in the fridge for at least 30 minutes (or up to 2 hours for more flavor).

Salad: Instructions:

1. Prepare:
   Dice the cucumbers, tomatoes, and onion into small, even pieces.
2. Combine in a bowl:
   Add the diced cucumbers, tomatoes, onion, and chopped parsley or mint to a mixing bowl.
3. Make the dressing:
   In a small bowl, whisk together olive oil, lemon or lime juice, salt, and pepper.

3. Prepare the skewers:
Add the marinated chicken onto the skewers.

4. Cook the kebabs:

• Grill method: Preheat your grill to medium-high heat.
  Place the skewers on the grill and cook for 10-15 min- utes, turning occasionally, until the chicken is cooked through.
• Oven method: Preheat your oven to 425°F (220°C). Place the skewers on a baking sheet lined with foil and bake for 15-20 minutes, flipping halfway through.

1. Garnish and serve:

Sprinkle with sesame seeds and scallions. Serve warm with rice.

Garlic Dip and Pita (Purchase your favorite brands. Warm the pita.)

1. Toss the salad:
   Pour the dressing over and gently toss to combine.
2. Serve immediately or chill:
   Serve fresh or refrigerate for 15-20 minutes to allow the flavors to meld.

* Can top dishes with Mediterranean black flake sea salt, for a subtle depth in flavor

     Lox & Bagels 

Our “go-to” bagel in NYC

Tal Bagel, close to our NY apartment serves them; they also have some of my favorite black & white cookies.

Traditional: Use an Everything Bagel

California taco style:
Use Street Tacos – melt a little butter in a skillet with Every- thing But the Bagel seasoning and place tacos in to get the everything bagel flavor.

Add these ingredients to either the traditional or taco style:

Regular or Chive Cream Cheese Sliced Nova Lox salmon
Sliced Red Onion
Sliced Tomato

Dill Capers

* For a saltier flavor, use Caper berries

Steak Frites

I first took GR to Pastis NYC when she was three years old. I still have the framed, colorful picture she drew for me on the back of the menu. She fell in love with steak frites.

Ingredients

• Steak: 2 ribeye or sirloin steaks (about 1-inch thick)
• Salt and black pepper, to taste
• 2 tbsp butter
• 2 cloves garlic, smashed
• Fresh thyme or rosemary (optional)
• Frites: 2 large russet potatoes
• Vegetable oil (for frying)
• Salt, to taste

Instructions

1. Prepare the Fries:
   • Cut potatoes into thin strips and soak in water for 20-
     30 minutes. Drain and pat dry.
   • Heat oil to 350°F (175°C) and fry potatoes in batches
     until golden and crispy. Drain on paper towels and season with salt.

1. Cook the Steak:

• Season steaks with salt and pepper. In a hot skillet,

add butter, garlic, and herbs. Sear steaks for 3-4 minutes per side, basting with melted butter until your desired doneness.

*For a smoky steak flavor, finish with a touch of Maldon Smoked Sea Salt.

*For a “richer and saltier” French fry experience top with Creme fraiche and Caviar

Favorite Salads: 

Something light in context

to the chapter

My family loves my salads, we always have one with Klump dinner.

In fact, when my nephew was very young and asked what he wanted for his birthday meal he replied “Tia Leah’s salad!”

The first one is modified from the Chopped salad at Laurel Tavern in L.A., one of GR’s favorites:

Chopped lettuces, crumbled bleu cheese, grilled corn, diced granny smith apples, sliced marinated red onions and cham- pagne vinaigrette

My nephews preferred:

Red leaf and butter lettuces, arugula, and shredded cabbage with hearts of palm, garbanzo beans and colorful carrots, mandoline-style with homemade dressing: minced garlic, dijon mustard, olive oil, rice wine vinegar, sugar and salt (combine and heat in the microwave for 10 seconds) stir and toss warm dressing into salad

Spinach Salad, avocado and toasted pine nuts with Japanese dressing, one of our favorites being - Pietro’s Original Shoyu Japanese dressing (found at Japanese groceries or online)

Heirloom tomatoes sliced, topped with burrata or stracciatella and drizzled with olive oil and glazed vinegar

* Top with Portuguese floral salt (tiny flowers elevate the appearance).

Sunday Roast

This old UK tradition features a large portion of meat and gra- vy, veggies, crisp or mashed potatoes, and Yorkshire pudding, sometimes served with cheesy cauliflower and Hispi cabbage as well.

All are meant to be eaten “family style” and only served on Sundays. GR and I loved this tradition and enjoyed trying dif- ferent pubs or restaurants all over the UK to rate our favorites.

She preferred the roasted chicken, while I liked the beef and I love cabbage. So does London. It’s often grilled and offered as a side on many menus.

Sunday Roast felt like Thanksgiving every week!

Yorkshire Pudding Ingredients

• 1 cup all-purpose flour
• 1 cup milk
• 3 large eggs
• 1/2 tsp salt
• 1/4 cup vegetable oil or beef drippings
  Instructions
  Step 1: Prepare the Batter

1. Combine Ingredients: In a mixing bowl, whisk together the flour, milk, eggs, and salt until the batter is smooth and has no lumps. Let the batter rest for 15-30 minutes (optional, but it can help the puddings rise better).

Step 2: Preheat the Oven and Muffin Tin

1. Preheat Oven: Preheat your oven to 425°F (220°C).
2. PreparetheMuffinTin:Pouralittleoilorasmallpieceof beef drippings (about 1/2 tsp) into each cup of a 12-cup muffin tin.
3. Heat the Oil: Place the muffin tin in the preheated oven for 5-10 minutes, or until the oil is very hot and just start- ing to smoke.

Step 3: Bake the Yorkshire Puddings

1. AddBattertotheMuffinTin:Carefullyremovethemuffin tin from the oven and pour the batter into each cup, fill- ing them about halfway.
2. Bake: Return the tin to the oven and bake for 15-20 min- utes, or until the puddings are puffed up and golden brown. Do not open the oven during baking, as this can cause them to deflate.

Step 4: Serve

Serve Immediately: Yorkshire puddings are best enjoyed fresh from the oven while they’re still crisp.

Choose your meat, gravy, veggies, and sides...

Enjoy with family or friends. It’s meant to be a group gathering. 

* Pinch any Maldon Salt, from Maldon, UK as a topping

Cacio e Pepe with Panko Breadcrumbs

One of GR’s favorite Italian dishes is cacio e pepe, we like to add panko or regular breadcrumbs. Il Pastaio in Beverly Hills serves a delicious cacio e pepe tableside directly from the parmesan wheel!

Ingredients

• Spaghetti or bucatini: 12 oz (about 3/4 of a standard package)
• Pecorino Romano cheese: 1 cup, finely grated
• Black pepper: 2 tsp, freshly cracked (adjust to taste)
• Butter: 2 tbsp
• Panko breadcrumbs: 1/2 cup
• Olive oil: 1 tbsp (for toasting breadcrumbs)
• Salt: for pasta water

Instructions
Step 1: Toast the Panko Breadcrumbs

1. In a small skillet, heat 1 tablespoon of olive oil over me- dium heat.
2. Add the panko breadcrumbs and stir frequently, toasting until golden brown (about 3–4 minutes). Remove from heat and set aside.

Step 2: Cook the Pasta

1. Bring a large pot of salted water to a boil and add the pasta. Cook until just al dente according to package in- structions.
2. Reserve 1 cup of pasta water, then drain the pasta.

Step 3: Prepare the Cacio e Pepe Sauce

1. In a large skillet over medium heat, melt the butter and add the cracked black pepper. Let it cook for about 1 min- ute to release the pepper’s aroma.
2. Add 1/2 cup of the reserved pasta water to the skillet, then add the drained pasta.
3. Reduce the heat to low. Gradually add the Pecorino Ro- mano, tossing continuously to coat the pasta. Add more pasta water as needed until the cheese melts into a smooth, creamy sauce.

Step 4: Add the Panko and Serve

Once the pasta is well coated and creamy, taste and adjust pepper if desired.

Divide the pasta into bowls and top with the toasted panko breadcrumbs for crunch.

* For a little additional flavor, top with Lemon sea salt flakes.

Street Corn (Elotes)

We first had this corn at Cafe Habana on Prince Street in New York when GR was four years old. She fell in love with it and was excited when they later opened a location in Malibu. We also found it at the farmers market that CHLA had in one of the courtyards on Wednesdays. We usually had clinic days on Wednesday, so the corn became a treat to look forward to afterward.

Ingredients:

• 4 ears of corn, husked
• 1/4 cup mayonnaise
• 1/4 cup sour cream (or Mexican crema, if available)
• 1/2 cup Cotija cheese, crumbled (feta works as a substi- tute if needed)
• 1 tablespoon fresh lime juice
• 1 teaspoon tajin (adjust to taste)
• Salt and pepper, to taste
• Fresh cilantro, chopped (optional garnish)
• Lime wedges, for serving

Instructions:

1. Grill the Corn:
Preheat your grill to medium-high heat. Place the corn directly on the grill grates, turning occasionally, until it’s nicely charred in spots (about 7-10 minutes). Alter- natively, you can use a stovetop grill pan or even roast the corn in a 400°F oven until it’s cooked and slightly browned.

1. Prepare the Sauce:
   In a small bowl, mix together the mayonnaise, sour cream (or crema), lime juice, salt, and pepper.
2. Coat the Corn:
   Once the corn is cooked, brush or spread the mayo mix- ture evenly over each ear of corn. Sprinkle tajin and crumbled Cotija cheese generously over the top.
3. Garnish and Serve:
   Garnish with chopped cilantro if you like and serve with lime wedges on the side.

Best served as a side to fish tacos.

* Tajin is a spicy Mexican salt - it’s also frequently served on top of fruits

Crawfish Étouffée

In Louisiana, we often use the term a little lagniappe (LAN-yap), which is Cajun-French for something given gratuitously or by way of good measure. This extra recipe, a Louisiana favorite, is a little lagniappe for taking this journey with us.

Servings: 4-6
Prep Time: 15 minutes Cook Time: 40 minutes

Ingredients

• 1/2 cup (1 stick) unsalted butter
• 1/2 cup all-purpose flour
• 1 medium onion, finely chopped
• 1 green bell pepper, finely chopped
• 2 stalks celery, finely chopped
• 4 cloves garlic, minced
• 2 cups seafood or chicken stock (preferably homemade or low-sodium)
• 1 (10-ounce) can diced tomatoes (optional, for a tomato-based variation)
• 2 teaspoons Cajun or Creole seasoning
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (adjust to heat preference)
• 1 teaspoon dried thyme
• 1 teaspoon Worcestershire sauce
• 1 lb cooked crawfish tails, peeled and deveined
  (with fat if available)
• 2 green onions, thinly sliced (for garnish)
• 2 tablespoons fresh parsley, chopped (for garnish)
• Salt and black pepper, to taste

1. Make the Roux:
• In a large skillet or Dutch oven, melt the butter over

medium heat. Gradually whisk in the flour, stirring constantly, to make a roux. Cook until it reaches a light caramel or peanut butter color (about 8-10 minutes), stirring frequently to prevent burning.

2. Sauté the Vegetables:
• Add the onions, bell pepper, and celery to the roux.

Cook for 5-7 minutes, stirring, until the vegetables are soft and translucent. Add the garlic and cook for 1 minute until fragrant.

3. Build the Flavor:
• Slowly stir in the seafood or chicken stock, a little at

a time, until fully incorporated and smooth. If using, stir in the diced tomatoes. Add the Cajun seasoning, smoked paprika, cayenne pepper, thyme, and Worces- tershire sauce. Simmer the mixture on low heat for 15-20 minutes, stirring occasionally.

4. Add the Crawfish:
• Gently stir in the crawfish tails. Cook for 5-7 minutes,

or until the crawfish are heated through. Taste and adjust seasoning with salt, pepper, or more Cajun seasoning if needed.

5. Serve:
• Ladle the Crawfish Étouffée over steamed white rice.

Garnish with green onions, parsley, and a splash of hot sauce if desired.

And, as always, Just Add Salt.