Chapter 2
pots & pans
I sometimes forget that many “baking” recipes actually start in a pot on the stove, not in the oven—but some of my fondest food memories are of my mum making “stovetop” desserts like crepes or crème brûlée. When I make them now, they always transport me back to my childhood home in Ireland. Some of the recipes I like best are cooked entirely on the stovetop, like Creamy Rice Pudding or Silky-Smooth Chocolate Soup. Others are started on the stovetop and then finished in the oven, like Dinner Party Chocolate Profiteroles, or sent to the freezer, like Coconut Semifreddo with Tropical Fruit Salsa. You’ll find that the treats in this chapter are often creamy or luscious and rich and are sophisticated enough to serve to company. But they are homey enough that families will love them, too, particularly recipes like Christopher’s Buttermilk Pancakes.
Christopher’s Buttermilk Pancakes
My Famous Red Velvet Pancakes with Cream Cheese Frosting
Eggy Bread Like Mum Used to Make
Chocolate Bread & Butter Pudding
Dark Chocolate & Hazelnut Pâté
Dad’s Favorite Four-Ingredient Crème Brûlée
Salted Butterscotch Pots de Crème
Vanilla Panna Cotta with Roasted Strawberries
Coconut Semifreddo with Tropical Fruit Salsa
Dinner Party Chocolate Profiteroles