High Flavor, Low Labor_ Reinventing Weeknight Cooking - J. M. Hirsch [67]
Drop tablespoon-size balls of the chilled dough onto the prepared baking sheets, leaving about 2 inches between them. Use your fingers to slightly flatten each cookie; they may be sticky.
Carefully sprinkle streusel mixture over each cookie. Bake for 13 to 15 minutes. Use a spatula to transfer the cookies to a wire rack to cool. Be sure to let the baking sheets cool before putting the next batch of cookies on them.
If desired, just before serving, drizzle each cookie with caramel sauce.
HOW LONG? 1 HOUR
HOW MUCH? ABOUT 4 DOZEN COOKIES
Mango-Lemon Sorbet
Rare is the ice cream that is delicious enough for dessert, healthy enough to serve your kids for breakfast, and so easy to make it takes just 5 minutes. Summer and winter, this is our go-to treat. And while mango is my son’s favorite, just about any bagged frozen fruit works.
10-ounce bag frozen mango chunks
1 banana
2 teaspoons lemon juice
Pinch salt
In a food processor, combine all ingredients. Process for about 2 minutes, or until very smooth and creamy. Stop to scrape down the sides of the bowl with a rubber spatula as needed.
Serve immediately. Do not freeze, or it will turn icy and be too hard to eat.
HOW LONG? 5 MINUTES
HOW MUCH? 4 SERVINGS
ACKNOWLEDGMENTS
A book may be conceived as one person’s dream, but it is born the labor of many. I am lucky in ways I never imagined to be surrounded by so many people who care enough to help me succeed.
Lisa Tolin, Lou Ferrara, Sally Jacobsen, and Kathleen Carroll, my bosses at The Associated Press. You give me the freedom and responsibility to make my little corner of the world’s largest news organization shine. Nothing I’ve done could have occurred without your support.
Diane Davis, my former boss. Shortly after she left AP, she told me I was supposed to say either “Many thanks to my wonderful editor who let me have my way with the best gig in the cooking world,” or “Many thanks to the person who told me to buy any prop and ingredient I needed, even the organic stuff that costs extra money and the top-shelf booze I like.” So there. I’ve said it. And I mean it.
Pamela Cannon, my editor. Thank you for seeing such promise in this project, then helping me make it a reality. Nevertheless, it’s time you give your colored pencils to your children and embrace the digital age. Thanks also to the whole Ballantine team, especially Susan Corcoran in publicity.
Larry Crowe, AP’s food photographer. Where’s that radar we were talking about …? After nearly a decade you still manage to make my slop look good. Sometimes. Now let’s grab some of that top-shelf booze and toast to another ten years.
Joseph DeVita, Ryan King, and Alison Ladman, my test cooks. Week after week you make a wreck of the kitchen, keep my son stuffed with bacon, and consistently make it seem as though I know what I’m doing. I owe you big.
Michele Kayal, friend and fellow writer. If I didn’t have somebody to bounce this insanity off of, I wouldn’t have made it this far. Many thanks.
Charlie Dougiello and Phil DiIanni, my publicists. It was over a cup of coffee and I think Charlie’s words were, “Dude! You have got to pitch this.” And so we did. My gratitude is eternal.
Eric Lupfer, my agent at William Morris Endeavor. I can be a bit of a clueless clod. Thank you so much for steering the ship and making me seem less so.
Matthew Mead, Jenny, and the rest of the gang at Matthew Mead Productions. Your photos made my ideas not just come to life, but vibrantly so. Thank you so much.
Hilary Chapman, Deb Moskey, and Karen Smith, my mommy friends. Thanks for the millions of little ways you make my life (and my son’s) so much easier and more fun.
Robin, Chris, and Stephen Starr. We started as friends-of-friends, became friends, then traveling companions, and finally family. Thank you so much for riding the crazy with us.
Mom and Dad. I love you and