My father used to eat, or rather devour, a rum raisin bread pudding that his mother made. When I came across this particular cookie, it spoke of his favorite flavors all folded together with a bit of butter. Who was I not to make it? I am not a hard sell when it comes to new recipes, and this one I adopted from the June 2007 Martha Stewart cookie of the month. The biggest difference? Mine has more rummy raisins and much larger pinches of orange zest. I am by no means a skimper.

So I made it. Actually, I made two ‘logs’ of cookies which for me is an inroads to another make-ahead treat. One log I sliced according to directions, and the other waited in the fridge a few days so I could slice and slide it onto a platter at just the right moment.

Even better? You can make a log to eat, and freeze one for later.

My beloved sister-in-law said she would drive across town for these. I assume she meant her town which is Vancouver B.C., Canada. If she were to drive to my oven door for these it would add another 3 1/2 hours to her trip. Though if she came, I would no doubt have these waiting for her…

Rum Raisin Cookies
1/2 cup dark rum
1 cup dried currants (or raisins)
2 sticks room temperature butter
3/4 cup confectioners sugar
2 T orange zest, finely grated
2 tsp vanilla extract
1 1/2 cups flour
3/4 cup shredded coconut, unsweetened
1 1/2 tsp coarse salt

Combine rum and currants, cover and let stand at room temperature overnight. Drain, reserving 2 T rum. Beat butter, sugar, zest with mixer until smooth, , salt. 2 minutes. Add vanilla and rum; beat to combine. On low speed add flour, coconut, salt. Stir in currants. Form dough into 2 logs, 1 1/2 inches in diameter. Wrap in parchment and refrigerate for 1 hour or up to 3 days. Or freeze for a few months. Heat oven to 325; slice dough into 1/4 inch rounds, line on baking sheet and bake 20 minutes or until just golden.

This is one of those classic recipes. Not that it has been made numerous times. It is classic in that I ripped it out of a magazine and shoved it into my ‘recipe binder’ and forgot about it.

Have you done that?

I do occasionally make a good effort to organize my binder, to decide which recipes to keep, to paste them nicely onto paper, then slide recipes into slipcovers. I make some progress, but the binder seems to grow and become unwieldy all on its own (I am sure it has nothing to do with me ripping and shoving, ripping and shoving).

Every time I get my paws on a food magazine, I have to rip out recipes to try. Oh that sounds so delicious, I have to try that… Ooooh, that would be a perfect appetizer, and easy besides… my kids would really like this one… I have been wanting a good recipe for that… so that is how to cook that vegetable… and it goes on and on.

I think this simple dessert caught my attention because I adore making my own simple vanilla ice cream, and to dress it up for guests, this seemed the perfect match (and you can make them ahead of time).

You can buy or make your own ice cream. Here is the recipe for the caramel croutons:

Brioche Caramel Croutons
6 T butter
1 cup sugar
1/4 cup water
1 small loaf brioche (4-5 ounces), cut into 3/4 inch cubes

Line baking sheet with parchment (Silpat works great); in saucepan over medium high, combine butter, sugar, water. Stir to dissolve sugar, 2 minutes. Allow to boil, until syrup is medium amber color, about 4 minutes. Remove from heat, add cubes to coat. Transfer to baking sheet, spreading so they don’t touch. Let cool. Keeps well sealed for up to a week.

Kids love it: it tastes like meat candy. They also love it because if they help me make it, they get to measure and pour and add a pinch of this and a glugg of that. Anything that feels like a science experiment, eh?

I love to make it because it is easy and can be prepared hours in advance. Last time I had guests over, I served this. I thought I made too much, but alas at the end of the night I realized all had been adequately inhaled: and the kids were first in line.

Grilling season is here; get your game on (love those puns):

Soy Balsamic Flank Steak
1 bunch thyme
1 bunch oregano
1/3 cup soy sauce
1/3 cup balsamic vinegar
3 T olive oil
10 cloves garlic, chopped/minced
3 T brown sugar
1 inch ginger, sliced
Pinch red pepper flakes
1 bottle beer (amber/dark)
2 flanks (approximately enough to feed eight)

Ask munchkins to pour and measure marinade: place all ingredients plus steaks in large ziploc bag. Marinate 8-24 hours in fridge; let sit at room temp for 20 minutes, then grill on very hot/high—approximately 4-8 minutes a side (depending on desired doneness). Let sit a few minutes, slice on angle, serve.

Very important note: your grill must be as high as possible to transpose this steak into slices of candy. If your grill is anything less than its hottest, it might end up on the tough side…

Ideas for what to serve on the side:
Grilled Parmesan & Lemon Asparagus from Kalyn’s Kitchen
Asian inspired Potato Salad from Brilynn’s Jumbo Empanadas
Brussel Sprouts with Bread Crumbs & Lemon from Food Blogga
Blue Cheese Coleslaw from Talk of Tomato files
Grilled Tomatoes from Talk of Tomato files

Don’t forget dessert:
Strawberry Rhubarb Crumble from Smitten Kitchen
Lime Mango Sorbet from Simply Recipes
Peach, Blueberry & Thyme cupcakes from Cupcake Bakeshop

It started out as a lunch. In fact, it wasn’t even supposed to make it past the ‘useful for dipping vegetables’ stage. I sliced the cucumbers and tomatoes for dipping purposes only: I swear. But then that lamb in the fridge was begging to be sliced thin and hotly sauteed and added to pita with this tzaziki dip—now turned condiment/sauce.

Then why not? I threw on the cucumbers and tomatoes and in effect created some semblance of a Greek Gyro. The best part? Now that this dip had been exonerated as a dip and made into a fancy sandwich, it could return to the lunchtime brown bag with far more style and presence than before. My kids ate them up! Of course, my fourth grader piled his with shredded cheese and ketchup (with the lamb and 9 grain pita: redemption); fortunately he ate the tzaziki as a dip with raw broccoli spears. Who am I to complain? Variety and balance accomplished.

My fifth grader adored the tzaziki on the pita with the lamb: warm or cold. And I? I ate the sandwiches for lunch today, and again for dinner. Both times, I was standing up while eating this new treat and couldn’t be bothered to take the time to sit:

Tzaziki
Kosher Salt & Coarse Pepper
2 cups plain (or Greek) yogurt
1 medium cucumber, unpeeled and seeded
1/2 cup sour cream
1T champagne/white wine vinegar
2 T freshly squeezed lemon juice (1 lemon)
1 T olive oil
2 cloves garlic, minced
1 T fresh dill

Place the yogurt in a cheesecloth or paper towel-lined sieve and set it over a bowl. Grate the cucumber and toss it with 1 T of kosher salt; in another sieve. Place both bowls in the refrigerator for 3 to 4 hours so the yogurt and cucumber can drain. Squeeze as much liquid from the cucumber as you can; mix/blend yogurt, cucumber, sour cream, vinegar, lemon juice, olive oil, garlic, dill, 1/2 tsp. salt, and a few grinds of pepper. Serve chilled or at room temperature.

A sister post called a flurry of tzaziki includes a more thorough description of tzaziki as well as yummy links to inventive tzaziki recipes including chevre, beetroot, ‘light’ and swiss chard.

I love default dinners (aka easy entrees) but I am also a sucker for easy, impressive salads. The reason this one appears on my weekly and weekend table is not just because it tastes good. But also because it is easy to make and can be made [hours or days] ahead of time.

I promised you this recipe (from the kitchen of Ina Garten); this guest-worthy salad was served just a few weeks ago. And one of my guests was a 14 year old boy who exclaimed: “this is the best salad I have ever tasted.” And I am thinking those might not be the easiest taste buds to impress!

Because of the simple flavor profile, this is a great starter for complex, flavorful meals. And I often have it for lunch all on its own. The goat cheese—all crusty and warm and sweet against a vinaigrette dressing—makes for a satisfying match.

Sizzling Goat Cheese Salad
8-11 oz log of goat cheese
coarse bread crumbs (optional: Italian seasoning)
2 eggs
2 T cider vinegar
2 T champagne vinegar
pinch sugar
2/3 cup olive oil
KSCP (kosher salt & coarse pepper)
mixed baby greens
olive oil & butter

Slice the goat cheese into 1/2 inch thick slices (I use dental floss, loop around the goat cheese and pull like you are tightening your shoe laces). Mix 2 egg whites (place one yolk in jar, the other you can toss or save for another use), with a T of cold water. Place bread crumbs in a separate bowl. Dip goat cheese slices in egg then crumbs and place on plate. Feel free to cover and refrigerate for days, or just up until you fry (just north of medium: 2 T butter, 2 T olive oil) and serve.

Also add to jar: vinegars, sugar, KSCP, olive oil—then shake like mad. Stores well in fridge up to a week. Toss mixed baby greens with enough dressing to serve.

Note: this comfortably serves 6; feel free to halve the recipe. BUT I like to make it, serve it and then use all the extra rounds of goat cheese and dressing for lunches in the days following. In some instances I put two rounds of goat cheese per plate. I love the flexibility of this salad; use it as you will!