Sundays with Sophie: Flay Family Recipes for Any Day of the Week: A Bobby Flay Cookbook
256
Sundays with Sophie: Flay Family Recipes for Any Day of the Week: A Bobby Flay Cookbook
256Hardcover
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Overview
Few things make Bobby Flay happier than cooking for his daughter, Sophie. A news reporter in Los Angeles and co-host of The Flay List on the Food Network, Sophie grew up around Bobby’s restaurants and shares his passion for all things delicious.
In Sundays with Sophie, the Flays invite you to pull up a chair at their family table to learn Bobby’s secrets for delivering delicious, unbeatable meals for any night of the week. Bobby encourages you to cook with the spirit that Sunday brings: meals that include gathering around the table and sharing beautiful, easy-to-create dishes with family and friends, whether it's a weeknight or the end of a tough week. These are the heartfelt dishes Bobby cooks for the people he loves, whether it's Sophie’s favorite deli-style chicken salad that Bobby always keeps stocked in the fridge for her, or an elegant and simple mafaldine with saffron, tomato, and shrimp that Sophie affectionately calls “the shrimp pasta.” And of course, there are plenty of twists on Bobby classics: grilled sweet potatoes drizzled in an herby citrus vinaigrette, cornbread with a Thai chili sauce butter, and crunch burgers with BBQ-style mushrooms. You’ll also learn essential “desert island” techniques that any novice cook should know by heart, like how to “Piccata Anything” with a simple pan sauce of butter, lemon, white wine, and capers (Sophie’s childhood favorite).
With Bobby as your teacher and Sophie as spirited sous-chef, you’ll feel like you’re cooking right alongside the dynamic duo, all while you build a repertoire of classic, adaptable recipes that will make you a better cook.
Product Details
| ISBN-13: | 9780594173632 |
|---|---|
| Publisher: | Clarkson Potter/Ten Speed |
| Publication date: | 10/11/2022 |
| Pages: | 256 |
| Sales rank: | 28,846 |
| Product dimensions: | 7.50(w) x 10.10(h) x 1.00(d) |
About the Author
Sophie Flay is a community journalist for ABC7 news in Los Angeles. Flay has previously appeared alongside her father on his popular Food Network shows, including Beat Bobby Flay, Brunch at Bobby’s, and The Flay List.
Emily Timberlake is a writer based out of Oakland, California. She is the coauthor of the New York Times bestseller Foodheim with Eric Wareheim and has contributed to the Los Angeles Times, San Francisco Chronicle, Taste, Punch, and more. As a former senior editor at Ten Speed Press, she edited more than sixty books on food and wine, including twelve James Beard and IACP Cookbook Award winners.
Read an Excerpt
Introduction
Sitting down to eat a meal on any Sunday is really satisfying to me, even before we start to eat. Whether it’s breakfast, brunch, or dinner, I have a pretty relaxed attitude because Sunday is usually a day of rest, at least on some level. I probably don’t have any appointments, Zoom meetings, or business calls scheduled. The only thing on my calendar is a date with my stove to cook some comforting dishes that will wind up at the center of my table. Even more important than the food are the people who will join me.
Cooking is my calling card. It’s the way I show my love and appreciation for the important people in my life. My daughter, Sophie, is without a doubt at the head of my table. She’s my only child, and I like to joke that her presence is mandatory, whether she likes it or not!
The title of this book might seem a little narrow at first blush. Don’t take it literally. It’s not just for one day of the week and it’s not just things I cook for Sophie. Sophie’s name graces the cover of this book because she is the person who is most important to me. But it is also a placeholder for all the people who are most important to you. And in this case, “Sunday” represents any day that calls for a table filled with delicious, easy-to-create dishes. It could be a holiday or party, the end of a tough week, or maybe it actually is Sunday dinner.
My family, friends, and close colleagues know that when I want to chat about something, I fire up my oven or my grill. If my goal is to capture people’s attention, I know if I have them gathered around a table filled with their favorite dishes, I have a good shot at accomplishing that.
It’s no secret that our complicated world has given us plenty to think about. Some people choose to have those conversations through social media or on other digital platforms. That’s not for me. My important conversations take place around the table, face-to-face with a plate full of food and glass or two of my favorite wine. There’s something old-school about it, and that’s what I love. My dining table is a safe forum where we can debate, agree, disagree, laugh, cry, and celebrate. It’s where my closest feel comfortable sharing their opinions and, personally, I’ve been enlightened when I didn’t think it was possible. I give the food all the credit for keeping everyone in their seats!
I was inspired to write this book when I reflected on the thousands of meals and conversations I’ve shared with Sophie over the years, in so many settings and locations around the world. The book is a product of real-life moments with just the two us, whether we’re sharing some good or troubling news, spilling family business, discussing our personal lives, or kicking around our career trials and tribulations. I cherish my close and honest relationship with my daughter. For the last twenty-five years or so, she’s been the inspiration I’ve leaned on to keep me working as hard as I can to ensure she has the tools she needs to have a good life.
Of course, as a proud father I’m beyond impressed with Sophie’s accomplishments, which are many, including her successful career as a community journalist in Los Angeles. But my favorite moments involve cooking and eating with her, because one thing we have in common is we’re always hungry! We have very similar palates and favorites. Neither of us has seen a fish with a shell we didn’t like, especially lobster, crab, shrimp, clams, and oysters. Hams, whether baked with a sweet and spicy glaze or cured in the style of Italy’s prosciutto or Spain’s serrano, have always been in our top ten. We even have similar taste in cocktails. Margaritas, martinis, and spritzes are our faves (although Sophie’s Moscow Mule obsession is her own!).
In the pages that follow you’ll find many of Sophie’s and my homecooked favorites from more than two decades of eating together, plus a handful of recipes that were created during the national quarantine of 2020. As always, I approach everything I cook with an eye toward flavor. I want your taste buds to sing with every bite, and for you to notice layers of textures that produce crispy, crunchy moments in every platter of food.
Along the way I thought about dishes and techniques that would help Sophie become a little more comfortable in the kitchen—she’s got great taste and is very knowledgeable about food (she grew up in restaurants, after all), but she’ll be the first to admit that she’s not the most confident cook. So throughout the book I’ve sprinkled a few kitchen conversations and cooking lessons designed to help Sophie—or anyone else who is just finding their footing in the kitchen—master key basics. If you’re about to send your kid away to college, give them this book so they can at least scramble an egg once they get there.
One of Sophie’s nicest qualities is her spirit of inclusion. I can only hope it’s one of the sensibilities she picked up from her father. While we love sharing meals just the two of us, we’re even happier when we’re joined by people we are close to or people we can’t wait to meet. I hope the recipes in this book produce many wonderful moments between you and the people close to you, too. Just remember, if it’s Sunday, there’s a seat waiting at our table. Sophie and I will be expecting you.
Bobby Flay
In a kitchen somewhere
Table of Contents
Foreword Sophie Flay 9
Introduction 10
Breakfast and Brunch
Buttermilk Biscuits with Fresh Blueberry Jam 15
Cornbread with Sweet Chili Butter 16
Banana Bread with Almond-Butter Butter 19
Brioche French Toast with Peaches and Blueberry Maple Syrup 20
Tequila-Cured Salmon 23
Banana-Date-Cinnamon Smoothies 24
Scrambled Eggs with Prosciutto and Focaccia 25
Huevos Rancheros with Tomato-Red Chile Sauce 31
Cacio e Pepe Eggs and Olive Oil Toast 32
Tacos, Sandwiches, and Handhelds
Quesadillas with Bacon, Kale, and Monterey Jack 37
Portobello Mushroom Tacos 38
Tuna Tacos with Green Papaya Slaw 41
Braised Pork Tacos with Green Chiles and Jicama Slaw 43
Mustardy Lobster Rolls 46
Meatball Parm Sliders 49
Ballpark Hot Italian Sausages with Caramelized Onions 50
Crunch Burgers with BBQ Mushrooms 53
Open-Faced Lemon and Garlic Marinated Steak Sandwiches with Triple-Creme Cheese 54
Old-School Chicken Salad 57
Pasta, Rice, and Polenta
Shrimp Mafaldine with Saffron, Anchovy, and Calabrian Chile 61
Mussels and Squid Fettuccine 64
Creamy Rigatoni with Spicy Sausage and Eggplant 67
Orecchiette with Ricotta, Asparagus, and Golden Tomatoes 68
Spaghetti with Zucchini and Shishito Pesto 71
Linguine with Cherry Tomatoes and Anchovies 72
Shiitake Mushroom Penne with Arugula 75
Classic Spaghetti and Meatballs 76
Crispy Rice, Two Ways 79
Napa Cabbage Fried Rice 82
Cast-iron Paella with Wild Mushrooms, Kale, Jtalian Sausages, and Eggs 84
Shrimp and Tomato Risotto 88
Creamy Polenta with Cremini Mushrooms and Taleggio 91
Grilled Polenta with Balsamic Grilled Onions 92
Chicken
Chicken, Mushroom, and Kale Enchilada Casserole 97
Green Chile Chicken Soup with Avocado and Tortilla Chips 98
Smoky Split Chicken with "Automatic Brine" 101
Chicken Milanese, Two Ways 103
Fried Chicken Thighs with Homemade Ranch Dressing 108
Chicken Legs in Tomato Curry 111
Red Curry Roasted Chicken with Ginger and Lemongrass 112
Butterflied Spice-Rubbed Roasted Chicken with Rosemary, Shallots, and Lemon 115
Chicken Soup à la Mrs. Kretchmer 119
Meat
Fennel and Paprika Rubbed Pork Chops with Peach Agrodolce 123
Korean-Style Pork Lettuce Wraps 124
Pan-Seared Pork Chops with Red Chile-Pineapple Sauce 127
Oven-Roasted Porchetta with Salsa Verde 129
Hoisin Ribs with Crunchy Garlic, Peanuts, and Scallions 132
Corned Beef with Sweet-and-Sour Cabbage and Kale 135
Steak Ranchero with Red Chile Butter 138
Red Wine-Braised Short Ribs 141
Cast-Iron Steak with Butter and Cremini Mushrooms 142
Seafood
Steamed Mussels Da Adolfo Style 146
Grilled Lobster with Ginger-Soy Butter 149
Shrimp Mezze Platter with Spicy Tomato Sauce, Pesto-Swirled Yogurt, and White Bean Hummus 150
Spicy Thai-Style Green Curry with Shrimp 152
Swordfish Piccata with Yellow Tomatoes and Extra Capers 154
Harissa-Glazed Striped Bass 159
Pan-Seared Halibut with Corn-Curry Sauce 160
Slow-Roasted Salmon with Arugula Pesto and Seared Lemon 163
Salads
Roasted Portobello Salad with Pecorino 168
Butter Lettuce and Arugula with Marcona Almonds, Pink Peppercorns, and Asiago 171
Baby Gem and Kale Caesar 172
Baby Gems and Radicchio with Goat Cheese, Pistachios, and Cranberries 175
Roasted Beet, Corn, Feta, and Mint Salad 176
Triple-Cabbage Slaw 178
Heirloom Tomato, Oregano, and Ricotta Salata 179
Pita Chip Chopped Salad 181
Vegetables
Grilled Sweet Potatoes with Basil Vinaigrette 186
Roasted Sweet Potatoes, Three Ways 189
Eggplant Parm 191
Curried Cauliflower with Dukkah and Yogurt 194
Turmeric Cauliflower Agrodolce with Currants and Pine Nuts 197
Broccoli Rabe and Roasted Red Peppers with Honey-Mustard Dressing 198
Cornmeal Fried Okra 201
Smoky Collard Greens with Chipotle 202
Cremini Mushroom and Escarole Soup 205
Falafel Bar with Harissa Tahini and Pomegranate Yogurt 206
Panfried Asparagus, Two Ways 209
Desserts and Drinks
Strawberry Crostata 215
Brioche Chocolate Bread Pudding 216
Snickerdoodle Ice Cream Sandwiches 219
Pear-Cranberry Crisp 223
Pistachio Milkshakes 224
Triple-Coconut Cream Pie 229
Walnut Praline Tart 231
Butterscotch Pudding 234
Pregame Rum Punch 237
Amalfi Spritz 238
Limonata 238
Mezcal Mule 238
Basics
Chicken Stock 243
Shrimp Stock 243
Basic Tomato Sauce 243
Arugula Pesto 244
Shishito Pesto 244
Tomato-Red Chile Sauce 244
Quick-Pickled Red Onions 247
Guacamole 247
White Bean Hummus 247
Toasted Garlic-Lemon Bread Crumbs 248
Pantry Barbecue Sauce 248
Ranch Dressing 248
Acknowledgments 250
Index 251