It is Father's Day today, and I've already missed my chance to wish my Dad a Happy Father's Day (even though I called shortly after 8 am on a Sunday, I was still too late, he was gone!)
My boys greeted their father with breakfast, which they made with only supervision from me. My oldest has gotten more comfortable in the kitchen and made some lovely, crisp bacon, as well as scrambling eggs all on his own.
Think I will put him in charge of making breakfast for dinner next week.
Which has nothing, whatsoever, to do with I Heart Cooking Clubs and making something for Father's Day from one of Mark Bittman's recipes. I went simple, picked a recipe I know all my dad's would like (my own father, my grandfather and my father-in-law), and my husband would like as well: Peanut Brittle.
We haven't broken into this brittle yet, it was still warm when I took the picture, but I'm sure it will be great. Afterall, peanuts and sugar, with a touch of salt, how can you go wrong?
I will say, though, that this was the oddest instructions for candy I've ever made. I've made candy before, and it always involved a candy thermometer and not stirring the sugar (so as not to cause crystalization.) This recipe calls for stirring the sugar until it is melted and adding the peanuts in when you achieved the color you were looking for. Simple, yes, but if you aren't comfortable with sugar, or don't realize how quickly it can go from amber to burnt, a bit too simple.
I'll be bringing this with me this afternoon, when I see my father-in-law, to share it between him and my husband. My own father won't get any, this time, and neither with my grandfather. But we will be thinking of all the dad's out there and wishing all of them a Happy Father's Day.
You can find the recipe for Peanut Brittle on page 679 of How to Cook Everything. Other Mark Bittman recipes can be found at I Heart Cooking Clubs.