85nOODLeS & rICesPAGhettini with Burst Cherry Tomatoes & BasilI feel like I’m performing something of a culinary magic trick when I make this simple pasta. As ripe cherry tomatoes cook in warm olive oil, their skins burst open, the sweet juices bubble away, mingling with the oil, and just like that—in the little time it takes to boil your pasta and chop a few herbs—you’ve created a silky, sumptuous sauce. Creamy fresh ricotta and a sprinkle of Parmigiano-Reggiano add a luxe touch to the pasta. And, since the cheeses are added just before serving, it’s easy to leave them out if you don’t eat dairy. I use spaghettini (which lies about halfway between spaghetti and angel hair in thickness), but any long thin pasta works just as well.Cook the pasta in a large pot of well-salted boiling water until al dente.Meanwhile, heat the oil in a 12-inch skillet or wide, heavy saucepan over medium-high heat. Add the onion, garlic, and 1 teaspoon salt. Cook, stirring frequently, until the onion begins to soften, about 5 minutes. Add the red pepper flakes, then stir in the tomatoes and continue cooking, stirring occasionally, until most of the tomatoes have burst, 6 to 8 minutes.reserving 1 cup of the pasta cooking liquid, drain the pasta. Add the pasta, along with the reserved pasta cooking water, to the pan with the sauce. Cook over medium heat, stirring, until the pasta is coated, about 30 seconds, then stir in the basil and parsley.Divide the pasta among serving plates. Dollop with the ricotta and sprinkle with Par-mesan and black pepper to taste. Drizzle with oil and serve immediately.Salting pasta water is a vital first step in ensuring pasta is properly seasoned. A good rule of thumb for 1 pound of pasta is to use 4 quarts of water and 1½ to 3 tablespoons of kosher or fine sea salt (I generally settle on 2). Stir the salt into the rapidly boiling water just before adding the pasta, to ensure that it dissolves immediately (salt is corrosive and can otherwise “pit” and damage your pot). Return the water to a full boil, then add your noodles.1 pound spaghettini or other long thin pastaKosher salt1/2 cup olive oil, plus more for serving1 small red onion, thinly sliced (about 1 cup)2 large garlic cloves, thinly sliced1/4 teaspoon red pepper flakes3 pints cherry tomatoes (about 2 pounds)11/2 cups loosely packed torn basil leaves1/4 cup finely chopped fresh flat-leaf parsley3/4 cup fresh whole-milk ricotta cheese (about 6 ounces)Freshly grated Parmigiano-Reggiano cheese for servingCoarsely ground black pepper serves 4 to 6BringingItHome_HCtext3P_LP.indd 84-858/8/17 10:37 AM85nOODLeS & rICesPAGhettini with Burst Cherry Tomatoes & BasilI feel like I’m performing something of a culinary magic trick when I make this simple pasta. As ripe cherry tomatoes cook in warm olive oil, their skins burst open, the sweet juices bubble away, mingling with the oil, and just like that—in the little time it takes to boil your pasta and chop a few herbs—you’ve created a silky, sumptuous sauce. Creamy fresh ricotta and a sprinkle of Parmigiano-Reggiano add a luxe touch to the pasta. And, since the cheeses are added just before serving, it’s easy to leave them out if you don’t eat dairy. I use spaghettini (which lies about halfway between spaghetti and angel hair in thickness), but any long thin pasta works just as well.Cook the pasta in a large pot of well-salted boiling water until al dente.Meanwhile, heat the oil in a 12-inch skillet or wide, heavy saucepan over medium-high heat. Add the onion, garlic, and 1 teaspoon salt. Cook, stirring frequently, until the onion begins to soften, about 5 minutes. Add the red pepper flakes, then stir in the tomatoes and continue cooking, stirring occasionally, until most of the tomatoes have burst, 6 to 8 minutes.reserving 1 cup of the pasta cooking liquid, drain the pasta. Add the pasta, along with the reserved pasta cooking water, to the pan with the sauce. Cook over medium heat, stirring, until the pasta is coated, about 30 seconds, then stir in the basil and parsley.Divide the pasta among serving plates. Dollop with the ricotta and sprinkle with Par-mesan and black pepper to taste. Drizzle with oil and serve immediately.Salting pasta water is a vital first step in ensuring pasta is properly seasoned. A good rule of thumb for 1 pound of pasta is to use 4 quarts of water and 1½ to 3 tablespoons of kosher or fine sea salt (I generally settle on 2). Stir the salt into the rapidly boiling water just before adding the pasta, to ensure that it dissolves immediately (salt is corrosive and can otherwise “pit” and damage your pot). Return the water to a full boil, then add your noodles.1 pound spaghettini or other long thin pastaKosher salt1/2 cup olive oil, plus more for serving1 small red onion, thinly sliced (about 1 cup)2 large garlic cloves, thinly sliced1/4 teaspoon red pepper flakes3 pints cherry tomatoes (about 2 pounds)11/2 cups loosely packed torn basil leaves1/4 cup finely chopped fresh flat-leaf parsley3/4 cup fresh whole-milk ricotta cheese (about 6 ounces)Freshly grated Parmigiano-Reggiano cheese for servingCoarsely ground black pepper serves 4 to 6BringingItHome_HCtext3P_LP.indd 84-858/8/17 10:37 AM105FISH & SeAFOODscAlloPs & PeAs with Mint GremolataScallops have become a go-to ingredient on Top Chef over the years, to the point where both judges and fans have often criticized “cheftestants” for using them as somewhat of a crutch. It’s easy to understand why the tasty mollusks are so often chosen, especially in the heat of the moment: Sweet, buttery, and luxe, yet not ter-ribly expensive, they can be prepared in a variety of delicious ways, and—most of all—are incredibly quick to cook. Though they are great any time of year, I love this fresh, springtime preparation, which balances a trio of vibrant green vegetables with a simple gremolata made with lots of fresh mint.for the gremolata: In a bowl, stir together the mint, lemon zest, and garlic; set aside.for the scallops and peas: If using pine nuts, place them in a small, dry skillet and cook over medium-low heat, occasionally shaking the pan back and forth, until the nuts are fragrant and lightly golden, about 3 minutes. Transfer to a plate and set aside. In a large nonstick skillet, heat 1 tablespoon of the oil over medium heat until shimmer-ing. Add the shallot and cook until softened, about 1 minute. Stir in the asparagus and 1/4 teaspoon salt; cook stirring occasionally, until the asparagus is crisp-tender, about 3 minutes. Add the peas and cook until tender, 2 to 3 minutes more. Transfer the vegetables to a bowl.Heat another tablespoon oil in the skillet over medium-high heat. Add the spinach and 1/4 teaspoon salt; cook, stirring, just until wilted, 1 to 2 minutes. Transfer to the bowl with the vegetables.Wipe out the skillet. Season the scallops with salt and pepper on both sides. Add the remaining 1 tablespoon oil to the pan. When the oil is hot, but not smoking, add the scallops and cook without touching until the bottoms are deep golden, 2 to 3 minutes, then turn and cook until just cooked through, 30 seconds to 1 minute more. Transfer the scallops to a plate.Gently toss the vegetables with 1 tablespoon of the gremolata, then divide among serving plates. Top with the scallops. Sprinkle with the remaining gremolata and the pine nuts if using. Drizzle with a bit of oil and serve. Recipe continuesmint Gremolata1/4 cup finely chopped fresh mint2 teaspoons freshly grated lemon zest1 garlic clove, finely choppedscallops & Peas3 tablespoons pine nuts (optional)3 tablespoons extra-virgin olive oil, divided, plus more for serving1 small shallot, finely chopped (about 3 tablespoons)1 pound medium-thick asparagus, tough ends trimmed, spears cut on a diagonal into 1-inch lengthsKosher salt2 cups (8 ounces) fresh or thawed frozen peas1 (5-ounce) package baby spinach (5 cups packed)1 pound dry sea scallops, rinsed, tough muscle removed, scallops patted dryFreshly ground black pepperserves 4BringingItHome_HCtext3P_LP.indd 104-1058/8/17 10:37 AM105FISH & SeAFOODscAlloPs & PeAs with Mint GremolataScallops have become a go-to ingredient on Top Chef over the years, to the point where both judges and fans have often criticized “cheftestants” for using them as somewhat of a crutch. It’s easy to understand why the tasty mollusks are so often chosen, especially in the heat of the moment: Sweet, buttery, and luxe, yet not ter-ribly expensive, they can be prepared in a variety of delicious ways, and—most of all—are incredibly quick to cook. Though they are great any time of year, I love this fresh, springtime preparation, which balances a trio of vibrant green vegetables with a simple gremolata made with lots of fresh mint.for the gremolata: In a bowl, stir together the mint, lemon zest, and garlic; set aside.for the scallops and peas: If using pine nuts, place them in a small, dry skillet and cook over medium-low heat, occasionally shaking the pan back and forth, until the nuts are fragrant and lightly golden, about 3 minutes. Transfer to a plate and set aside. In a large nonstick skillet, heat 1 tablespoon of the oil over medium heat until shimmer-ing. Add the shallot and cook until softened, about 1 minute. Stir in the asparagus and 1/4 teaspoon salt; cook stirring occasionally, until the asparagus is crisp-tender, about 3 minutes. Add the peas and cook until tender, 2 to 3 minutes more. Transfer the vegetables to a bowl.Heat another tablespoon oil in the skillet over medium-high heat. Add the spinach and 1/4 teaspoon salt; cook, stirring, just until wilted, 1 to 2 minutes. Transfer to the bowl with the vegetables.Wipe out the skillet. Season the scallops with salt and pepper on both sides. Add the remaining 1 tablespoon oil to the pan. When the oil is hot, but not smoking, add the scallops and cook without touching until the bottoms are deep golden, 2 to 3 minutes, then turn and cook until just cooked through, 30 seconds to 1 minute more. Transfer the scallops to a plate.Gently toss the vegetables with 1 tablespoon of the gremolata, then divide among serving plates. Top with the scallops. Sprinkle with the remaining gremolata and the pine nuts if using. Drizzle with a bit of oil and serve. Recipe continuesmint Gremolata1/4 cup finely chopped fresh mint2 teaspoons freshly grated lemon zest1 garlic clove, finely choppedscallops & Peas3 tablespoons pine nuts (optional)3 tablespoons extra-virgin olive oil, divided, plus more for serving1 small shallot, finely chopped (about 3 tablespoons)1 pound medium-thick asparagus, tough ends trimmed, spears cut on a diagonal into 1-inch lengthsKosher salt2 cups (8 ounces) fresh or thawed frozen peas1 (5-ounce) package baby spinach (5 cups packed)1 pound dry sea scallops, rinsed, tough muscle removed, scallops patted dryFreshly ground black pepperserves 4BringingItHome_HCtext3P_LP.indd 104-1058/8/17 10:37 AM106BrInGInG IT HOMe107FISH & SeAFOODsPiced-rubbed sAlmon with Citrus Yogurt & Fennel SaladMaking your own savory blend of common pantry spices is a quick and easy way to take a basic skillet recipe from mundane to magnificent. Here I do just that with a curry-like mix that’s a great complement to the rich flavor of salmon. Topped with a fresh sim-ple salad and served with a tangy yogurt sauce, it’s sophisticated enough for a dinner party and quick enough for a healthy weeknight meal.for the citrus yogurt: In a small bowl, stir together the yogurt, zest, 1 teaspoon of the lemon juice, 1/8 teaspoon salt, and a generous pinch of black pepper. Set aside.for the spice mix and salmon: In a second bowl, mix together the coriander, cumin, ginger, turmeric, cayenne, 3/4 teaspoon salt, and a generous pinch of black pepper. rub the spice mixture all over the salmon fillets.Heat the neutral oil in a large nonstick skillet over medium-high heat until hot but not smoking. Cook the salmon, skin-side down, without disturbing, until the skin is crisped and golden, 3 to 4 minutes. Carefully turn the fillets and continue cooking, turning occasionally so that all four sides get a little heat, until the fish is just opaque in the center and cooked through, 2 to 3 minutes for medium-rare to medium. remove from the heat.for the fennel salad: In a large bowl, toss together the sliced fennel, fennel fronds, mint, olive oil, remaining 2 teaspoons lemon juice, 1/4 teaspoon salt, and a generous pinch of black pepper. Adjust the seasoning to taste.Arrange the fillets on serving plates. Dollop the yogurt alongside. Top with the salad, then drizzle with a little more olive oil. Kitchen wisdom: spice blendsSpice blends such as the curry-like mix here can be almost endlessly modi-fied. If you like a little more earthy warmth, for example, you can increase the cumin. For added heat, add a bit more cayenne. Additional curry spices, like ground mace, dried mustard, white pepper, and fennel seeds could be added to the mix. Keep in mind that pantry spices decrease in flavor and intensity over time. It’s good practice to occasionally replace old spices with new jars. You may want to purchase spices you don’t use as often from bulk bins and in small amounts, to avoid winding up with unused excess. Try your hand at blending and have fun!citrus yogurt1/2 cup plain Greek yogurt1 teaspoon freshly grated lemon zest3 teaspoons fresh lemon juice, dividedKosher saltFreshly ground black pepperspice mix and salmon1 tablespoon ground coriander1 teaspoon ground cumin1/2 teaspoon ground ginger1/4 teaspoon ground turmeric1/8 teaspoon cayenne pepper4 (5-ounce) skin-on salmon fillets (11/2 to 2 inches at thickest point)11/2 teaspoons neutral oil, such as canola or grapeseed fennel salad1 medium fennel bulb, preferably with fronds, bulb cored and very thinly sliced, fronds picked to yield generous 1/2 cup2 tablespoons thinly sliced fresh mint leaves1 tablespoon extra-virgin olive oil, plus more for servingserves 4Getting a perfect sear when cooking scallops takes a little practice, but is easy to do. Buying quality product is the first step (see Snippet). Before cooking, rinse your scallops under cold water, then pat dry with paper towels and remove the tough outer muscle that clings to its side if there is one. Using a nonstick skillet is helpful, especially for newbies, but is not a requirement. You will, however, want to use a skillet that’s large enough to provide at least 1/2 inch space between each scallop, to let the moisture they release quickly evaporate. Heat whatever fat you choose (butter, oil, or a combination) to very hot but not smoking. Once the scallops are in the pan, resist the urge to fuss with them (this point cannot be overstated!); they’ll easily release once they form a crust on the bottom, but not before. Turn them once and note that scallops quickly cook through; the second side requires just a quick “kiss” of heat, as the chefs say!In the U.S., the two most popular varieties of shelled scallops are sea scallops and bay scallops. Sea scallops average about 11/2 inches in diameter and have a sweet but slightly denser muscle. They’re found in deep ocean waters year round, and fished for by trawlers and by hand (in the latter case, they’re called diver or day-boat scallops). Bay scallops, generally found on the East Coast and in shallow bay waters, are smaller and sweeter than their deep-sea counterparts, measuring about 1/2 inch in diameter. When using bay scallops, adjust your cook time accordingly; they require just 1 to 2 minutes total in the pan.When buying scallops, make sure to request that they are dry. Dry scallops remain dry once shucked, as opposed to wet scallops, which are dropped into water often treated with chemicals. The water helps to preserve the scallops longer, but also robs them of some of their natural flavor. Wet scallops take on some of that water, making them heavier, and therefore more expensive at checkout, too. The water also causes significantly more liquid to release into the pan during cooking, which results in the scallops steaming, rather than taking on a golden sear. BringingItHome_HCtext3P_LP.indd 106-1078/8/17 10:37 AM106BrInGInG IT HOMe107FISH & SeAFOODsPiced-rubbed sAlmon with Citrus Yogurt & Fennel SaladMaking your own savory blend of common pantry spices is a quick and easy way to take a basic skillet recipe from mundane to magnificent. Here I do just that with a curry-like mix that’s a great complement to the rich flavor of salmon. Topped with a fresh sim-ple salad and served with a tangy yogurt sauce, it’s sophisticated enough for a dinner party and quick enough for a healthy weeknight meal.for the citrus yogurt: In a small bowl, stir together the yogurt, zest, 1 teaspoon of the lemon juice, 1/8 teaspoon salt, and a generous pinch of black pepper. Set aside.for the spice mix and salmon: In a second bowl, mix together the coriander, cumin, ginger, turmeric, cayenne, 3/4 teaspoon salt, and a generous pinch of black pepper. rub the spice mixture all over the salmon fillets.Heat the neutral oil in a large nonstick skillet over medium-high heat until hot but not smoking. Cook the salmon, skin-side down, without disturbing, until the skin is crisped and golden, 3 to 4 minutes. Carefully turn the fillets and continue cooking, turning occasionally so that all four sides get a little heat, until the fish is just opaque in the center and cooked through, 2 to 3 minutes for medium-rare to medium. remove from the heat.for the fennel salad: In a large bowl, toss together the sliced fennel, fennel fronds, mint, olive oil, remaining 2 teaspoons lemon juice, 1/4 teaspoon salt, and a generous pinch of black pepper. Adjust the seasoning to taste.Arrange the fillets on serving plates. Dollop the yogurt alongside. Top with the salad, then drizzle with a little more olive oil. Kitchen wisdom: spice blendsSpice blends such as the curry-like mix here can be almost endlessly modi-fied. If you like a little more earthy warmth, for example, you can increase the cumin. For added heat, add a bit more cayenne. Additional curry spices, like ground mace, dried mustard, white pepper, and fennel seeds could be added to the mix. Keep in mind that pantry spices decrease in flavor and intensity over time. It’s good practice to occasionally replace old spices with new jars. You may want to purchase spices you don’t use as often from bulk bins and in small amounts, to avoid winding up with unused excess. Try your hand at blending and have fun!citrus yogurt1/2 cup plain Greek yogurt1 teaspoon freshly grated lemon zest3 teaspoons fresh lemon juice, dividedKosher saltFreshly ground black pepperspice mix and salmon1 tablespoon ground coriander1 teaspoon ground cumin1/2 teaspoon ground ginger1/4 teaspoon ground turmeric1/8 teaspoon cayenne pepper4 (5-ounce) skin-on salmon fillets (11/2 to 2 inches at thickest point)11/2 teaspoons neutral oil, such as canola or grapeseed fennel salad1 medium fennel bulb, preferably with fronds, bulb cored and very thinly sliced, fronds picked to yield generous 1/2 cup2 tablespoons thinly sliced fresh mint leaves1 tablespoon extra-virgin olive oil, plus more for servingserves 4Getting a perfect sear when cooking scallops takes a little practice, but is easy to do. Buying quality product is the first step (see Snippet). Before cooking, rinse your scallops under cold water, then pat dry with paper towels and remove the tough outer muscle that clings to its side if there is one. Using a nonstick skillet is helpful, especially for newbies, but is not a requirement. You will, however, want to use a skillet that’s large enough to provide at least 1/2 inch space between each scallop, to let the moisture they release quickly evaporate. Heat whatever fat you choose (butter, oil, or a combination) to very hot but not smoking. Once the scallops are in the pan, resist the urge to fuss with them (this point cannot be overstated!); they’ll easily release once they form a crust on the bottom, but not before. Turn them once and note that scallops quickly cook through; the second side requires just a quick “kiss” of heat, as the chefs say!In the U.S., the two most popular varieties of shelled scallops are sea scallops and bay scallops. Sea scallops average about 11/2 inches in diameter and have a sweet but slightly denser muscle. They’re found in deep ocean waters year round, and fished for by trawlers and by hand (in the latter case, they’re called diver or day-boat scallops). Bay scallops, generally found on the East Coast and in shallow bay waters, are smaller and sweeter than their deep-sea counterparts, measuring about 1/2 inch in diameter. When using bay scallops, adjust your cook time accordingly; they require just 1 to 2 minutes total in the pan.When buying scallops, make sure to request that they are dry. Dry scallops remain dry once shucked, as opposed to wet scallops, which are dropped into water often treated with chemicals. The water helps to preserve the scallops longer, but also robs them of some of their natural flavor. Wet scallops take on some of that water, making them heavier, and therefore more expensive at checkout, too. The water also causes significantly more liquid to release into the pan during cooking, which results in the scallops steaming, rather than taking on a golden sear. BringingItHome_HCtext3P_LP.indd 106-1078/8/17 10:37 AM206BrInGInG IT HOMechocolAte bAnoffee PieI made this riff on the classic British pie for my friend Melanie Dunea, the award-winning photographer and creator of the My Last Supper project—a spirited celebration of world-famous chefs and their fantasy final meals. Of all the sweets imaginable, I chose it as my “last dessert.” I first fell in love with the pie by name alone, but then—after just one bite of the caramel, banana, and whipped cream filling and the sweet cookie-crumb crust—my mind was blown. I use dark chocolate wafers for my crust, and add a garnish of chocolate curls along with crushed roasted peanuts for a hit of crunch and salt. Luckily, I don’t have to wait until my last supper to eat this pie, and I hope that you won’t either. It’s a crowd-pleasing, show-stopping slam-dunk anytime. for the dulce de leche: remove any labels from the can of sweetened condensed milk and place on the bottom of a large stockpot. Fill the pot with water, covering the can by 4 to 6 inches, then bring the water just to a boil over high heat. reduce the heat to low, cover the pot, and continue boiling, frequently checking the water level, for 3 hours. (The can should be covered by at least 1 inch of water throughout the cooking process or it could explode.) remove the can from the water and allow it to cool at room temperature before opening. If making ahead, dulce de leche can be kept refrig-erated, unopened or in an airtight container, for up to 1 week.for the pie: In a food processor, pulse the cookies until fine, then transfer to a large bowl. Stir in the sugar and a generous pinch of salt. Add the melted butter and stir until well combined. Press the mixture over the bottom and up the sides of a 9-inch pie plate. refrigerate until firm, about 30 minutes.Spread the dulce de leche in a thick layer over the bottom of the crust. reserve 1 tablespoon of the peanuts and sprinkle the remainder evenly over the dulce de leche. Arrange the banana slices in overlapping circles in 2 layers over the dulce de leche and peanuts. In a large mixing bowl, whip the cream until it just holds stiff peaks. Spoon the whipped cream over the bananas, covering the pie and forming a mound. With a vegetable peeler, shave the chocolate over the top, then sprinkle with the reserved 1 tablespoon chopped peanuts. refrigerate until chilled, at least 15 minutes or up to 1 hour, before serving. Kitchen wisdom: dulce de lechePart of the fun of making this pie is making your own dulce de leche, by slowly simmering a can of sweetened condensed milk until the milk sugars caramelize into a thick, golden sauce. If you don’t want to take the time to make your own, look for a 14- to 16-ounce jar of dulce de leche in the baking aisle of your grocery store. The rest of the pie comes together quickly, and no baking is required. dulce de leche1 (14-ounce) can sweetened condensed milk (see Kitchen Wisdom)chocolate banoffee Pie9 ounces chocolate wafer cookies, broken into pieces1 tablespoon granulated sugarKosher salt10 tablespoons (11/4 sticks) unsalted butter, melted1/3 cup roasted salted peanuts, coarsely chopped3 large bananas, peeled and cut crosswise into 1/4-inch slices1 pint heavy cream1 ounce bittersweet chocolateserves 8BringingItHome_HCtext3P_LP.indd 206-2078/8/17 10:37 AM206BrInGInG IT HOMechocolAte bAnoffee PieI made this riff on the classic British pie for my friend Melanie Dunea, the award-winning photographer and creator of the My Last Supper project—a spirited celebration of world-famous chefs and their fantasy final meals. Of all the sweets imaginable, I chose it as my “last dessert.” I first fell in love with the pie by name alone, but then—after just one bite of the caramel, banana, and whipped cream filling and the sweet cookie-crumb crust—my mind was blown. I use dark chocolate wafers for my crust, and add a garnish of chocolate curls along with crushed roasted peanuts for a hit of crunch and salt. Luckily, I don’t have to wait until my last supper to eat this pie, and I hope that you won’t either. It’s a crowd-pleasing, show-stopping slam-dunk anytime. for the dulce de leche: remove any labels from the can of sweetened condensed milk and place on the bottom of a large stockpot. Fill the pot with water, covering the can by 4 to 6 inches, then bring the water just to a boil over high heat. reduce the heat to low, cover the pot, and continue boiling, frequently checking the water level, for 3 hours. (The can should be covered by at least 1 inch of water throughout the cooking process or it could explode.) remove the can from the water and allow it to cool at room temperature before opening. If making ahead, dulce de leche can be kept refrig-erated, unopened or in an airtight container, for up to 1 week.for the pie: In a food processor, pulse the cookies until fine, then transfer to a large bowl. Stir in the sugar and a generous pinch of salt. Add the melted butter and stir until well combined. Press the mixture over the bottom and up the sides of a 9-inch pie plate. refrigerate until firm, about 30 minutes.Spread the dulce de leche in a thick layer over the bottom of the crust. reserve 1 tablespoon of the peanuts and sprinkle the remainder evenly over the dulce de leche. Arrange the banana slices in overlapping circles in 2 layers over the dulce de leche and peanuts. In a large mixing bowl, whip the cream until it just holds stiff peaks. Spoon the whipped cream over the bananas, covering the pie and forming a mound. With a vegetable peeler, shave the chocolate over the top, then sprinkle with the reserved 1 tablespoon chopped peanuts. refrigerate until chilled, at least 15 minutes or up to 1 hour, before serving. Kitchen wisdom: dulce de lechePart of the fun of making this pie is making your own dulce de leche, by slowly simmering a can of sweetened condensed milk until the milk sugars caramelize into a thick, golden sauce. If you don’t want to take the time to make your own, look for a 14- to 16-ounce jar of dulce de leche in the baking aisle of your grocery store. The rest of the pie comes together quickly, and no baking is required. dulce de leche1 (14-ounce) can sweetened condensed milk (see Kitchen Wisdom)chocolate banoffee Pie9 ounces chocolate wafer cookies, broken into pieces1 tablespoon granulated sugarKosher salt10 tablespoons (11/4 sticks) unsalted butter, melted1/3 cup roasted salted peanuts, coarsely chopped3 large bananas, peeled and cut crosswise into 1/4-inch slices1 pint heavy cream1 ounce bittersweet chocolateserves 8BringingItHome_HCtext3P_LP.indd 206-2078/8/17 10:37 AMWe hope youenjoyed this EYB Book PreviewThe complete book is available from all major booksellers. Or use the "Buy Book" button and help support EYB.Next >