RECIPES:
English Pub Onion Soup
Root Vegetable Salad
One-Pan Skillet Brownie
Two-Minute Ganache
When my daughter was two, I splurged and bought her a bright yellow double-breasted slicker with buttons. I couldn’t afford the hat that went with it, which was just as well, because the raincoat was impractical anyway. We were living in the Rocky Mountains at the time, and though it did rain every now and then, by the time you got all the raingear on and walked out the door, the sun would be out with puffy clouds smiling innocently down, as if only the sprinklers had wetted the landscape—and that downpour had been just your imagination.
One miraculous day, though, just before the season changed, it rained and drizzled like a perfect New England day. I had Sophie stand out on the balcony of our apartment so she—and mostly I—could enjoy that raincoat, if even for a few minutes. This is all so unlike the days of my own childhood, when the steady clapping of raindrops became a fixture in my ears while it poured for hours and hours. Those days were long, and my brother and I often felt like Sally and her brother from The Cat in the Hat as they sat inside on that “cold, cold, wet day.” A cat in a striped hat would have been the perfect solution!
Now when it rains like that, I am giddy with childhood memories.
I love that first rainy, cold-to-the-bone day in early autumn that shoos out the mosquitoes and dusty flip-flops of a lingering summer. It marks the start of earlier bedtimes, ruddy cheeks, thick socks, and sweaters. Nothing makes me happier than turning on the heat for the first time in months and curling up with a good book with my kids.
Our Rainy Afternoon Party was therefore very casual. We didn’t need to go anywhere or see anybody. It was simply the four of us. I stayed in the kitchen most of the afternoon, making the soup and roasted vegetables, while the kids gathered in the living room to read. They wandered in and out of the kitchen while I cooked, and occasionally I would wander into the living room. We listened to Bach’s Piano Concerto no. 5, and its soothing melody helped set a sweet, restful tone for the day. Since my youngest son was not able to read yet, I read snippets from Winnie the Pooh to him while the older kids read their chapter books. When my daughter was bored with reading, I had her write up word strips for charades, which we played while we ate dessert.
You can celebrate a rainy day wherever you live. It isn’t as much about the weather as it is about reveling in the warmth and comforts of home. Because planning on the weather is next to impossible, this party is meant to be a spontaneous excuse for lazing about and creating memories of leisure and togetherness. Put children in charge of setting the scene. Help them understand the relaxed feeling you are trying to create in the family room, and encourage them to think of ways to accomplish it. Have them gather blankets for curling up in and books to enjoy.
English Pub Onion Soup
My friend’s mom loved this soup when she lived in England and begged the pub owner for the recipe. He refused to divulge it until the day she left the country. I have adapted it a little to keep his secret safe. Instead of the dark broth associated with a French onion soup, this recipe produces a broth with a lighter color. Makes 6 large bowls
1 loaf rustic sourdough bread, cut into 1-inch cubes
4 tablespoons unsalted butter
3 pounds yellow onions, thinly sliced
Pinch of kosher salt, plus more for seasoning
6 cups homemade chicken stock or good-quality canned chicken broth
1 tablespoon all-natural bouillon paste
1 tablespoon rice wine vinegar
Freshly cracked pepper to taste
2 cups (8 ounces) shredded Gruyère cheese
- Preheat oven to 400°F. Spread bread cubes out in a single layer on a baking sheet, and toast in the oven for 10 minutes. Remove from oven and set aside.
- In a large pot set over medium-low heat, melt butter and add onions with a pinch of salt. Cover partially with a lid and let cook, stirring frequently, until onions are very tender, about 15 minutes.
- Add chicken stock, bouillon paste, and vinegar. Let simmer for 1–2 minutes, and taste for seasoning. Add more kosher salt if needed, and cracked pepper.
- Ladle soup into ovenproof mugs or bowls set on a baking sheet, and top with the sourdough croutons and a handful of cheese on each serving.
- Bake until cheese starts to bubble and turn golden brown. Serve hot.
Root Vegetable Salad
I love a good toss of warm roasted root vegetables. As they cook, the edges turn to caramel. Leave it to me and my kids to prefer our vegetables to taste more like candy than something healthy. Serves 6
3 medium golden beets, scrubbed and cut in fourths
1 pound carrots, peeled and cut into 3-inch pieces
1 pound parsnips, peeled and cut into 2- or 3-inch pieces
Olive oil
Kosher salt and pepper
- Preheat oven to 400°F. Place vegetables on a baking sheet and toss with olive oil, salt, and pepper.
- Roast for 35–45 minutes, tossing halfway through roasting, until caramelized and tender to the point of a knife.
One-Pan Skillet Brownie
This is a spin-off of a skillet cookie I made for my blog. That cookie, mixed and baked all in one pan, is one of my most popular recipes. I love the idea of dirtying only one pan, so I adapted this recipe into something new. Serves 4–6
6 tablespoons unsalted butter
11⁄2 cups good-quality semi-sweet chocolate chips
3⁄4 cup sugar
1⁄2 teaspoon pure vanilla extract
1⁄2 teaspoon kosher salt
2 eggs
1⁄2 cup unbleached all-purpose flour
- Preheat oven to 325°F. Melt butter in an 8-inch cast-iron skillet set over low heat. When butter is completely melted, remove from heat and pour in chocolate chips. Stir chocolate chips until mostly melted.
- Carefully stir in sugar, vanilla, and salt, and mix until smooth. Add eggs, and whisk mixture with a fork until eggs are completely incorporated. Fold in flour, and stir until combined.
- Place the skillet in the oven and bake for 30–45 minutes, or until the center is almost set. To serve, scoop out with a large spoon, top with vanilla ice cream, and drizzle with Two-Minute Ganache.
Two-Minute Ganache
Don’t ever bother to buy a jar of hot fudge. This ganache is so easy to make that my kids make it for me when they want to surprise me with a treat. Makes 1 cup
1⁄3 cup heavy cream
1 cup very high-quality semisweet or bittersweet chocolate chips
1⁄2 teaspoon pure vanilla extract
- In a small microwave-safe bowl, microwave cream on high for 30 seconds, or until boiling.
- Add chocolate chips and vanilla. Wait for 1 minute while the chocolate melts, then whisk until smooth and glossy. Refrigerate any leftovers.
