Cook This: 3 recipes from Easy Does It, including pepperoni pizza polenta

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Flynn is an accomplished knitter, and at the time of the interview, she had just steeked (an advanced technique that involves cutting knitted fabric to create openings) for the first time, finishing a vest with a Scandinavian floral motif done in stranded colourwork.

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“My life here in Nova Scotia is natural fibres, and I own sheep, and I pretty much exclusively use wooden tools,” says Flynn. “Settling on the cover was actually a really difficult piece of the puzzle, because I was like, ‘How do I hold this book up and make it feel like it matches my wool sweater?'”

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Flynn threads helpful tips throughout the book, such as “vinegar is not just for salads” and “how to make something out of nothing,” with creative uses for dill pickle juice, feta brine and more. The same skills she used to make a delicious family meal (the communal meal shared by restaurant staff) out of odds and ends — her favourite job when she worked in restaurants — also come into play at home.

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From starting with a sauce to creating meals that taste like takeout and reimagining leftovers, Easy Does It combines practicality and creativity. This is Flynn’s superpower — merging her restaurant-chef past with her “very busy” mom-of-three present. “I’ve got a lot of that almost desperate line cook but grandma energy,” she says, laughing, ”which are both very valuable in the home kitchen.”

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PEPPERONI PIZZA POLENTA

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“Especially for people who’ve maybe never had polenta before, or for kids, if you’re just trying to get them to try something different, it’s great,” Christine Flynn says of her pepperoni pizza polenta. Photo by Suech and Beck

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Serves: 6 to 8

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5 cups (1.25 L) hot water or broth
1/4 cup (60 mL) unsalted butter or olive oil
1 tsp (5 mL) salt, more to taste
1 1/4 cups (300 mL) medium­ grind cornmeal
1/2 cup (125 mL) grated Parmesan or pecorino cheese
3/4 cup (175 mL) marinara sauce
1/2 cup (125 mL) sliced pepperoni
8 oz (225 g) burrata cheese
Fresh basil, to garnish
Basil oil, for drizzling (optional)

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Step 1

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Preheat the oven to 500F (260C). In a large pot over high heat, bring the water, butter and 1 teaspoon (5 mL) salt to a boil. Whisking continuously, slowly pour in the cornmeal. Reduce the heat to low and simmer, uncovered, stirring every 5 minutes or so to prevent lumps, until the polenta has thickened and the individual grains of cornmeal are tender, about 30 minutes. Stir in the Parmesan and add more salt to taste. The polenta will still be quite soft.

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Step 2

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Transfer the polenta to a large cast-iron skillet. Spoon the marinara sauce over the polenta and evenly distribute the pepperoni slices over top. Bake for 3 to 4 minutes until the sauce is bubbly and the pepperoni is cooked. Tear the burrata into four or five pieces over top. Bake for 1 to 2 minutes more, until the cheese is melted. Remove the polenta from the oven. Top with fresh basil and drizzle with basil oil (if using). Use a large serving spoon to divide among bowls.

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Step 3

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Store leftovers in an airtight container in the fridge for up to 5 days.

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DILL PICKLE POACHED COD WITH SCALLION SAUCE

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Christine Flynn gives poached cod a dill pickle twist by using brine in the poaching liquid. Photo by Suech and Beck

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Serves: 4

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Dill Pickle Cod:
2 cups (500 mL) dill pickle juice
2 cups (500 mL) water
1 cod loin (2 to 3 lb/900 g to 1.35 kg)

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Scallion Sauce:
1 cup (250 mL) chopped scallions
1 cup (250 mL) chopped fresh cilantro leaves and stems
1 tbsp (15 mL) dill pickle juice or white vinegar
2 cloves garlic, minced
4 tbsp (60 mL) minced fresh ginger
1 tbsp (15 mL) tamari or soy sauce
1 tbsp (15 mL) hot honey
1/4 cup (60 mL) olive oil
1 dill pickle, sliced, to serve

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Step 1

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Line a plate with paper towels.

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Step 2

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Make the Dill Pickle Cod: Pour the dill pickle juice into a large saucepan. Add the water (see Tip). Place the saucepan over high heat and bring the mixture to just under a boil. Add the cod. Reduce the heat to medium so the pickle juice continues to simmer but does not boil. Poach the cod in the liquid until it is opaque and just starts to flake, 3 to 4 minutes. Using a slotted spoon, transfer the cod to the prepared plate.

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Step 3

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Make the Scallion Sauce: In a medium bowl, place the scallions, cilantro, 1 table­spoon (15 mL) of dill pickle juice, garlic, ginger, tamari and hot honey. In a small saucepan, bring the olive oil to a boil. Carefully pour the hot oil over the scallion mixture. Stir to combine.