What do professional chefs cook for their kids?

To make the ketchup:
Place the tomato sauce, onion, vinegar, sugar, tomato paste, salt and cinnamon stick (or ground cinnamon, if using) in a medium saucepan. Bring the mixture to a simmer and cook, stirring occasionally, for 1 hour until thick. Remove the onion and cinnamon stick and discard. Cool for 30 minutes and refrigerate until ready to use (can be refrigerated for up to 1 week).

To make the lamb chops:
Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Season the chops on both sides with salt and pepper. Drizzle with oil and sprinkle the herbes de Provence on both sides. Grill for 2 to 3 minutes on each side until medium-rare. Cool for 5 minutes and serve with the ketchup.

Cook's note: The lamb chops can also be roasted or broiled in a preheated 475 degrees F oven for 6 to 7 minutes.

To make the meatballs:
Preheat the oven to 350 degrees. Line a baking sheet with parchment.

Add the onion, garlic, egg, bread crumbs, ketchup, parsley, Parmesan, Pecorino, spinach, salt and pepper to a large bowl and blend. Mix in the turkey. Shape the turkey mixture into 1 1/4-inch-diameter meatballs. Place on a baking sheet with parchment.

Bake for 20 minutes until cooked through.

Serve tomato sauce on the side.

To make the tomato sauce:
In a large casserole pot, heat oil over medium high heat. Add onion and garlic and sauté until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Sauté until all the vegetables are soft, about 5 minutes. Add tomatoes, basil and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.

Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

To make the muffins:
Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 24 mini-muffin cups with (1 1/2-inch) paper liners. Set aside.

In a medium bowl, sieve together the flours, salt, baking powder, baking soda and cinnamon. Add any solids leftover in the sieve to the bowl and mix in.

In a separate medium bowl, whisk together the oil, syrup and egg. Add the dry ingredients and mix until just combined. Mix in the grated carrot, grated zucchini and raisins.

Using 2 small spoons, fill the prepared muffin cups 3/4 full with the batter and bake for 15 minutes until light golden. Cool for 5 minutes. Transfer the muffins to a wire rack to cool completely, about 30 minutes.

To make the frosting:
In a small bowl, mix together the cream cheese and honey until smooth.

Spread the cooled muffins with frosting, if using, and serve.

To make the roasted chicken:
1. Preheat the oven to 450 degrees F.

2. Rinse the chicken under cool running water. Drain well and pat dry. (Remove the giblets for another use, if desired.)

3. Cut the lemon crosswise in half and squeeze the juice onto the chicken skin rubbing it in as you squeeze, moistening all of the skin with juice. Place the onion into the cavity, along with the optional sprig of rosemary. Season the cavity with salt and pepper. Fasten the neck skin under the chicken with a small skewer. Close the cavity with a skewer or by sewing closed with a trussing needle and thread. Fold the wing tips under the wings. Generously season the chicken all over with salt and pepper.

4. Place the chicken on a rack in a heavy roasting pan. Push the legs back against the body but don’t tie them together, as this would keep the meat from roasting evenly. Pour the wine into the pan and roast for 30 minutes. Lower the heat to 375 degrees F and continue to roast for about 1 hour longer, or until the chicken skin is golden-brown and crisp, the thigh meat is soft to the touch, and an instant-read thermometer inserted into the thickest part of the breast reads 155 degrees F. Remove the chicken from the oven and let is stand for about 5 minutes.

To make the pan gravy:
After removing the chicken and the rack from the roasting pan, spoon off the excess fat. Place the pan on the top of the stove over medium heat. (This may require two burners.) Stir the cornstarch mixture and broth into the pan juices. Bring to a boil and cook, stirring constantly for about 5 minutes, or until the gravy is smooth and the starch taste has been cooked out. Taste and adjust the seasoning with salt and pepper. Carve the chicken and serve with the optional gravy on the side.

In medium size skillet, sauté garlic and onion in olive oil until onions are lightly browned, approximately 5 minutes. Add tomatoes and sauté until soft and slightly warmed, approximately 2 minutes. Add chiffonade of basil and season with salt and pepper to taste.

Slice French baguette in 1/2-inch slices on the bias. Combine garlic, herbs, salt and pepper and sliced baguette in a large bowl. Toss bread until completely coated with oil, seasoning and herbs. Place seasoned baguette slices, in 400 degrees F oven until toasted golden brown. Remove from oven and top with tomato mixture. Using a microplane, shave parmesan reggiano over tomatoes and serve.

Heat griddle to 375 degrees. (Note: Surface is ready when a few drops of water dance on the surface.) Whisk together flour, sugar, baking powder, salt cinnamon in a medium bowl. Add milk, vanilla and oil to your mixture; whisk to combine. Be care not to over-mix. Batter should have small to medium lumps.

Put oil on the griddle. Using a 4-ounce ladle, pour pancake batter on griddle. When pancakes have bubbles on top and are slightly dry around the edges, flip over. Cook until golden on bottom, about 2 minutes.

Repeat with remaining batter. Serve warm with maple syrup.

In a large skillet, heat oil over medium-high heat. Add potatoes and arrange in a single layer. Turn potatoes occasionally using a spatula. Cook through until brown and crispy. Add onions, green peppers, red peppers and garlic. Cook for an additional 5 minutes. Season with salt and pepper. Transfer to a platter, serve.

Drain and rinse tofu. Remove excess liquid and crumble with hand into bite sized pieces. (Note: tofu should remain slightly chunky, resembling scrambled eggs.)

In a large skillet, add olive oil, onions and green peppers. Sauté until slightly softened. Add tofu, garlic, cumin, paprika, turmeric and nutritional yeast. Stir gently and cook for 5 minutes or until excess liquid is absorbed. Season with salt and pepper. Remove from heat and serve.

After preparing the fruit, keep refrigerated until read to serve. Combine all the fruit in a medium bowl and gently toss with some of the mint. Spoon the fruit into serving bowls and top with yogurt and remaining mint.