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Braised Red Cabbage: RELOADED

 

Course: Sides & Salads
Keyword: Gluten-Free, Home of the Braise, Sides, Vegetables, Vegetarian, Weeknight Dinner

Braised Red Cabbage: RELOADED

An image showcasing a bowl of braised red cabbage. The cabbage appears tender and slightly wilted, infused with savory spices and aromatics. Specks of seasoning and herbs are visible throughout the dish, adding depth to its appearance.
ACTIVE TIME: 30 minutes
TOTAL TIME: 1 hour
Yield: 4 servings
We've revved up the original recipe featured on Good Eats by adding a stronger stone-ground mustard (we used Grey Poupon). We've also added pulse flakes, a dried, red algae often used in Irish cuisine, which lends a bit of umami and funk.
Photo by Lynne Calamia
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  • 2 teaspoons caraway seeds
  • 3 tablespoons unsalted butter, divided
  • 1 medium white onion, thinly sliced
  • 1 large Granny Smith apple, peeled and sliced 1/4-inch thick
  • 2 teaspoons kosher salt, divided
  • 1 small red cabbage (about 1 1/2 pounds), cored and sliced 1/4-inch thick
  • 1 teaspoon freshly ground black pepper, plus more for serving
  • 2 teaspoons dulse flakes
  • 1 cup chicken stock (preferably homemade)
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon strong stone ground mustard

Specialized Hardware

11-inch sauté pan with fitted lid
An image showcasing a bowl of braised red cabbage. The cabbage appears tender and slightly wilted, infused with savory spices and aromatics. Specks of seasoning and herbs are visible throughout the dish, adding depth to its appearance.
ACTIVE TIME: 30 minutes
TOTAL TIME: 1 hour
Yield: 4 servings

Procedure

  • Place the pan over medium-high heat for 2 minutes, then add the caraway seeds and toast until fragrant, 1 minute.
  • Add half of the butter, the onion, apples, and 1 teaspoon of the salt. Cook for 4 minutes, until softened and just beginning to brown.
  • Stir in the cabbage, the remaining salt, black pepper, and dulse flakes. Pour in the chicken stock, cover with the lid, and cook for 8 minutes, stirring halfway through.
  • Uncover the pan and add the lemon juice and mustard. Cook for about 2 minutes then kill the heat and stir in the remaining butter.
  • Serve with a few more grinds of black pepper, if desired.

Pressure Cooker Chickpeas

 

Course: Sides & Salads
Keyword: Dairy-Free, Gluten-Free, Healthy, Make-Ahead, Pressure Cooker Chickpeas, Sides, Vegetarian

Pressure Cooker Chickpeas

ACTIVE TIME: 10 minutes
TOTAL TIME: 1 hour 10 minutes
Yield: 6 cups
Prep large batches of chickpeas for hummus or salads in no time with the help of your handy pressure cooker.
This recipe first appeared in Season 14 of Good Eats.
Photo by Lynne Calamia
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  • 9 cups water
  • 1 pound dried chickpeas, sorted and rinsed
  • 1 teaspoon kosher salt

Specialized Hardware

7-quart pressure cooker
ACTIVE TIME: 10 minutes
TOTAL TIME: 1 hour 10 minutes
Yield: 6 cups

Procedure

  • Place the water, chickpeas, and salt in a 7-quart pressure cooker (the water should cover the chickpeas and come to the 1/3 full line). Cover and lock the lid. Bring to pressure over high heat, about 15 minutes.
  • Reduce the heat to low, so that you barely hear hissing from the pot. Cook for 45 minutes.
  • Release the pressure by running cold water over the lid for 5 minutes. Open carefully. Drain and serve immediately, or use in desired dish.

Toffee Lace Cups

 

Course: Sweets
Keyword: Candy, Cookies, Desserts, Toffee Lace Cups

Toffee Lace Cups- RELOADED

ACTIVE TIME: 15 minutes
TOTAL TIME: 2 hours 15 minutes
Yield: 24 cups
Photo by Lynne Calamia
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  • 1 cup all-purpose flour
  • 8 tablespoons unsalted butter, cut into 8 pats
  • 2/3 cup light brown sugar
  • 1/2 cup dark corn syrup
  • 1/4 teaspoon kosher salt
  • 2 teaspoons freshly squeezed lemon juice

Specialized Hardware

4- 8 to 10 ounce ramekins
Digital instant-read thermometer
Small metal offset spatula
ACTIVE TIME: 15 minutes
TOTAL TIME: 2 hours 15 minutes
Yield: 24 cups

Procedure

  • Sift the flour through a mesh strainer or sifter onto a paper plate and have standing by cooktop.
  • Combine the butter, brown sugar, corn syrup, salt, and lemon juice in a 4-quart saucepan over medium-high heat. Bring to a boil, stirring often with a spoon (metal or wood, see note below), or a silicone spatula. Once boiling, stir constantly for 1 minute, then move the pot to a trivet or cooling rack. Fold the paper plate into a loose taco shape and slowly sprinkle the flour into the candy mixture a little at a time, stirring in each addition. When the flour is incorporated, transfer the batter to a large glass mixing bowl, and cool to room temperature for one hour.
  • When the hour is up, the batter should temp between 85 F to 100 F. At this point the batter may be used or covered with plastic wrap and refrigerated for later use. (If refrigerated, remove plastic wrap and microwave in 30-second increments at Hi-power, until batter reaches a scoopable texture.)
  • When ready to bake, heat oven to 350 F and place a rack in the middle position. Have 4 ramekins turned upside down standing near the oven. Line a half sheet pan with parchment paper and scoop the batter with a tablespoon or #50 disher. Place no more than 4 scoops, 6-8 inches apart.
  • Bake for 10-12 minutes until candy is lacy and deep golden brown. Remove from the oven and cool for about 30 seconds (to prevent tearing). Slide the spatula under each disk and transfer to the inverted ramekins, allowing them to drape over the sides to form inverted cups.
  • When the candy cups set (about a minute), transfer them to a cooling rack and continue the process with the remaining batter. If at any point the batter becomes too stiff to scoop, microwave in 30-second increments until pliable.
  • Serve the cups with the filling of your choice from ice cream to sorbet, mascarpone to tuna salad...okay, maybe not tuna salad. Store unused cups wrapped with paper towels inside a resealable plastic container. If you have any food-grade desiccant packs, toss one in as moisture can quickly turn them into a gooey mess.
Note: Old school candy makers often swear that hot candy mixtures must be stirred with a wooden spoon to prevent crystallization. When dealing with pure melted sugar, I agree because metal is a good conductor and can pull enough heat out of the candy for crystals to form in the areas of lower temperature. However, this mixture contains corn syrup which introduces different saccharides to the party thus blocking crystal formation. That said, if you have a wooden spoon that you really like, knock yourself out.

Pecan Sticky Bun French Toast

 

Course: Breakfast
Keyword: French Toast, pecan, sticky bun

Pecan Sticky Bun French Toast

Golden-brown Pecan Sticky Bun French Toast served on a white plate, drizzled with caramel sauce and topped with crunchy pecans.
ACTIVE TIME: 20 minutes
TOTAL TIME: 8 hours 45 minutes
Yield: 4 Servings
Photo by Lynne Calamia
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  • 4 1-inch thick slices bakery style soft white bread
  • 1/3 cup heavy cream
  • 1/3 cup half-&-half
  • 2 large eggs
  • 1 tablespoon honey, warmed in the microwave for 10 seconds
  • 1/8 teaspoon kosher salt
  • 5 tablespoons softened unsalted butter, divided
  • 1/2 cup light brown sugar
  • 2 tablespoons gold rum
  • 1 teaspoon vanilla extract
  • 1 teaspoon dried rosemary, ground
  • 1/2 cup chopped, toasted pecans

Specialized Hardware

4 16-ounce oven-safe ramekins
Golden-brown Pecan Sticky Bun French Toast served on a white plate, drizzled with caramel sauce and topped with crunchy pecans.
ACTIVE TIME: 20 minutes
TOTAL TIME: 8 hours 45 minutes
Yield: 4 Servings

Procedure

  • Trim the corners off the bread slices so they will fit snugly into the ramekins when it's time to bake, then place all four slices in an 8x8 baking dish, or baking pan.
  • Whisk the cream, half-&-half, eggs, honey, and salt in a medium bowl until smooth. Pour the custard mixture evenly over the bread, flipping each slice over once to fully saturate. It's ok of there's a little left over as it will soak in over time. Cover tightly with plastic wrap and refrigerate at least 8 hours (I usually serve this at breakfast, so I soak overnight.)
  • When ready to bake, crank the oven to 375 F. Divide 1 tablespoon of the butter equally among the 4 ramekins and thoroughly coat the interiors (fingers are best for this), and place them on a half sheet pan or a cookie sheet with a lip.
  • Combine the remaining 4 tablespoons butter, brown sugar, rum, and vanilla extract in a small saucepan and cook for 3 minutes, over medium heat, whisking frequently. Kill the heat and whisk in the rosemary. Immediately pour the hot sugar glaze equally into the ramekins, followed by equal portions of the pecans.
  • Using an angled spatula or fish turner, carefully transfer the soaked bread to the ramekins. Place them on the middle rack of the oven and bake for 25 minutes, until the glaze is bubbling, and the tops are lightly golden. Remove from the oven to a cooling rack and rest 5 minutes. Have 4 small serving plates standing by.
  • Loosen the edges of the toasts with a small knife or metal spatula. Place a small plate on top of the ramekin and cover with a dry kitchen towel. Carefully flip, inverting the French toast on to the plate, so the nuts are on top, and the glaze oozes over the edges.
  • Serve immediately and be prepared for all who taste it to swear their undying love.

Chawanmushi

 

Course: Appetizer
Cuisine: Japanese

Chawanmushi

ACTIVE TIME: 15 minutes
TOTAL TIME: 1 hour 20 minutes
Yield: 4 servings
Literally translated as "bowl steam", chawanmushi is a popular Japanese appetizer and side dish composed of a steamed, savory custard. The success of the dish (in my opinion) is in using a well-made, home-made Dashi (see the link below), and in a very carefully heat control to produce a cloud-soft curd. Although traditionally cooked in a stovetop steamer, we've managed more reliable results in the oven.
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  • 3 large eggs, at room temperature
  • 1 tablespoon plus 1 teaspoon low-sodium soy sauce, divided
  • 1 teaspoon mirin (sweeter than sake and with less alcohol)
  • 1/2 teaspoon kosher salt
  • 2 cups Dashi room temperature (link to recipe)
  • 1 ounce shimeji (or buna-shimeji) mushrooms
  • 1 teaspoon unsalted butter

Optional, but recommended toppings:

  • Shelled edamame
  • Thinly sliced Kamaboko (Japanese fish cake)
  • Shiso or Mitsuba leaves

Specialized Hardware

Heavy-duty aluminum foil
Bamboo sushi mat
Fine-mesh strainer
Cheesecloth
4 10-ounce oven-safe glass or ceramic bowls
Digital thermometer
ACTIVE TIME: 15 minutes
TOTAL TIME: 1 hour 20 minutes
Yield: 4 servings

Procedure

  • Heat oven to 250 F with a rack in the middle position.
  • Twist a three-foot-long piece of foil into a snake and coil it so that it fits inside a 9x13 inch baking dish. Place the bamboo sushi mat on top of the coil and fold the sides in to make it fit snugly.
  • Line a fine mesh strainer with a few layers of cheesecloth and position over a medium bowl or large measuring cup. Gently whisk the eggs, soy sauce, mirin, and salt together in another bowl, then slowly add the dashi, whisking to combine. Pour the mixture through the lined strainer, discarding any bits that may be left behind.
  • Bring 3 cups of water to a boil in a small pot, or electric kettle.
  • Evenly distribute the custard mixture among the 4 bowls, wrap each individually with plastic wrap, and place atop the sushi mat. Position the baking pan on the middle rack of the oven and carefully pour the boiling water into one corner of the baking dish. (It should come up a half inch and not go above the bamboo mat.)
  • Place the plastic-wrapped bowls on the sushi mat, then cover the whole pan tightly with foil. (You may need 2 pieces to properly cover it.) Bake for 1 hour.
  • While the chawanmushi is steaming, cook the shimeji mushrooms: Place the butter in a small skillet over medium heat and cook until foaming. Add the mushrooms and sauté, constantly tossing, for 1 minute until lightly browned. Kill the heat and add the remaining 1/2 teaspoon of soy sauce, tossing to coat. Remove the mushrooms to a small paper towel lined plate.
  • When the hour is up, carefully remove the chawanmushi from the oven and remove the foil. Lift a small edge of plastic wrap from one of the bowls (some steam will escape, so use caution) and insert a digital thermometer into the center of the custard. Temp should be around 175 F (174 F-177 F range). Let it rest for 5 minutes before removing the plastic wrap from the rest of the bowls.
  • Garnish with the shimeji mushrooms and other toppings of your choice and serve. Chawanmushi can be eaten warm, at room temperature, or chilled. (I prefer mine slightly warmer than room temp.)

Alton’s Kale & Quinoa Bowl with Salmon

 

Course: Mains
Keyword: kale, quinoa, salmon

Alton's Kale & Quinoa Bowl with Salmon

Kale and quinoa bowl with roasted vegetables and tahini dressing topped with salmon fillet
ACTIVE TIME: 45 minutes
TOTAL TIME: 50 minutes
Yield: 4 servings
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What to buy

  • 1 bunch lacinato or "dinosaur" kale, stems removed and cut into ribbons (about 4 ounces, stemmed)
  • 1 bunch flat leaf parsley, stems removed and roughly chopped
  • 2 shallots, peeled and thinly sliced
  • 5 tablespoons extra-virgin olive oil, divided
  • 1 lemon, zested and juiced (If you don't get 2 tablespoons of juice, add enough water to get to that amount)
  • 2 large cloves garlic, minced
  • 1/2 cup plain, low-fat yogurt
  • 4 ounces firm feta cheese, divided
  • 1 cup walnuts, toasted and lightly crushed, divided
  • 1 teaspoon kosher salt
  • 2 cups cooked white quinoa
  • 1/2 cup dried cherries
  • freshly ground black pepper

What to Buy (If adding Salmon)

  • 2 1-inch thick skin-on salmon filets (around 5 ounces each)
  • 1/2 teaspoon kosher salt
  • 2 tablespoons light olive oil
Kale and quinoa bowl with roasted vegetables and tahini dressing topped with salmon fillet
ACTIVE TIME: 45 minutes
TOTAL TIME: 50 minutes
Yield: 4 servings

Procedure

What To Do

  • Toss kale, parsley, and shallots together in a large bowl with 2 tablespoons of the olive oil and set aside for 10 minutes.
  • Puree the remaining olive oil, the lemon juice and zest, garlic, yogurt, 2 ounces of the feta, a third of the walnuts, and the salt in a food processor.
  • Pour the dressing over the greens, then fold in the quinoa, along with the rest of the walnuts, the cherries, and the remaining feta.
  • Cover and refrigerate at least an hour before serving with several grinds of black pepper.

What To Do (If adding Salmon)

  • Wrap the filets completely in paper towels while you heat a large cast iron skillet (a heavy stainless steel pan will do in a pinch but I'd avoid non-stick for this), over medium heat for 5 minutes.
  • When the skillet is hot, season the filets with the salt. Add the oil to the skillet and carefully tilt to evenly cover the bottom. When the oil shimmers, slide the filets in, skin-side down, pressing each filet firmly down with a flexible spatula or fish turner to ensure contact.
  • Reduce the pan heat to medium-low and cook for 3 minutes, then cover the skillet and cook another 2 minutes.
  • Carefully flip the filets, replace the cover and cook for another minute, or until done to your liking (I like mine at an internal temp of 130F).
  • To serve, slice each filet in half, place atop the kale & quinoa and enjoy.

Crispy Tofu Lettuce Wraps

 

Course: Salad
Keyword: tofu, wrap

Crispy Tofu Lettuce Wraps

ACTIVE TIME: 45 minutes
TOTAL TIME: 2 hours 15 minutes
Yield: 12 wraps
I'm a huge fan of lettuce wraps and this dish delivers a few of my favorite wrap factors: crunch, sweetness, and vinegary heat. The sauce is a riff on the one served on the famed Bang Bang Shrimp at Bonefish Grill. It's a fantastic cold sauce for fish, chicken, pork ribs, and salads. Note: if you're dexterity challenged, you can just make a salad out of this by adding more lettuce and using the tofu cubes as croutons. As for the pickles...they're fast to make but will keep up to a month, as long as they're refrigerated. (I chop them up and add them to my Sloppy Joes.)
Photo by Lynne Calamia
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  • 1 14-ounce block of firm tofu
  • 1 tablespoon kosher salt, divided
  • 1 batch Quick and Hot Pickled Peppers and 'Cukes
  • 1 batch Bang Zoom Sauce
  • 1/4 cup rice flour (All-purpose flour will work as well)
  • 1 egg, beaten
  • 1 cup rice panko breadcrumbs (Regular panko will work too.)
  • 1 cup vegetable oil
  • 1 head Butter or Gem lettuce

Specialized Hardware

12-inch heavy bottom skillet
2 half sheet pans with a fitted wire cooling rack
2-pound weight (28-ounce can of tomatoes works well)
large slotted spoon or small spider-style wire strainer
ACTIVE TIME: 45 minutes
TOTAL TIME: 2 hours 15 minutes
Yield: 12 wraps

Procedure

  • Dry the tofu block with paper towels, and line a half sheet pan with 3 layers of paper towels. Cut the tofu into 3/4-inch cubes (you should end up with 48). Season evenly with 2 teaspoons of the salt and place atop the paper towels. Place another 3 layers of paper towels over the tofu and top with an inverted half sheet pan, followed by a 2 pound weight. Press thusly for 1 hour, changing the paper towels with fresh after 30 minutes.
  • After pressing, remove the top sheet pan and position by your cooktop along with the rack. Set up a breading station by placing the rice flour, beaten egg, and rice panko breadcrumbs in 3 separate shallow vessels (pie plates work well). Dredge a few cubes at a time in the flour, then scoop them in the slotted spoon or strainer, shaking off as much excess as possible. Dip next into the beaten egg, drain well, then toss gently in the panko crumbs. Remove the cubes and rest on the wire rack for 15 minutes.
  • When ready to cook, add the vegetable oil to a 12-inch heavy bottom skillet over medium0high heat. When the oil is shimmering (about 3 minutes) carefully add 12 of the cubes and fry until golden brown on all sides, 2-3 minutes. Remove and drain on paper towels then season with some of the remaining teaspoon of salt. Repeat until all the cubes are done.
  • To assemble the wraps: Choose a couple nice lettuce leaves, make into a taco shape, and top with 4 of the tofu cubes. Add a generous layer of the pickles, a drizzle of the sauce, then fold and consume.

Quick and Hot Pickled Mini Peppers and ‘Cukes

 

Course: Sauces & Condiments
Keyword: Pickles

Quick and Hot Pickled Mini Peppers and 'Cukes

ACTIVE TIME: 10 minutes
Since both the peppers and cucumbers are diminutive in size, these pickles can boldly go where others can't fit such as in tacos, onigiri, bao, dumplings, etc. I even use them instead of pickle relish on hot dogs. Genius! (Thank you.)
Photo by Lynne Calamia
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  • 2 mini sweet peppers, thinly sliced*
  • 2 Persian cucumbers, thinly sliced
  • 1 shallot, thinly sliced
  • 2 Thai bird chilis, thinly sliced
  • 2 tablespoons sugar
  • 1 tablespoon kosher salt
  • 1 cup rice wine vinegar
ACTIVE TIME: 10 minutes

Procedure

  • Combine everything in a 1-quart jar, or other container with a tight-fitting lid. Shake to dissolve the salt and sugar, then set aside for at least 1 hour, turning the jar every ten minutes to ensure even pickling.
  • Refrigerate, tightly sealed for up to a month.
*Mini sweet peppers are small, sweet hybrids of bell peppers that come in orange, red, and yellow. Although sometimes sold loose, "mini sweets" are typically offered pre-bagged.

Bang Zoom Sauce

 

Bang Zoom Sauce

ACTIVE TIME: 15 minutes
Yield: 1 cup
There are a lot of dishes, and sauces, that have "bang" in the title. Most famous of these is probably "bang bang chicken" a dish of Sichuan origin named after the stick or "baton" used to pound the original that features "bang bang" sauce. It has hot sauce in it and sweet chili sauce and honey. Although this sauce may remind you of that version, in my opinion, better because instead of simply adding mayo to the mix, this sauce is actually built from the ground up as a mayo. I adore the stuff and use it as a salad dressing, on fish sticks, and roast cauliflower. Yes, it has raw egg yolk in it and well...there you have it.
Photo by Lynne Calamia
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  • 1 egg yolk
  • 2 tablespoons rice wine vinegar
  • 2 teaspoons sriracha hot sauce
  • 1/4 teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/2 cup vegetable oil
  • 1/4 cup Thai sweet chili sauce

Specialized Hardware

wide mouth jar
stick blender (If you don't have a stick blender you can use one of those little rechargeable froth sticks they sell for whipping milk for cappuccino but it will take longer.)
ACTIVE TIME: 15 minutes
Yield: 1 cup

Procedure

  • Place the egg yolk, vinegar, sriracha, Dijon, and salt in a wide mouth jar. Insert the blade-end of your stick blender and blend on medium speed for a few seconds until smooth.
  • Slowly drizzle in the oil while continuing to blend until thick and emulsified. Finish by stirring in the sweet chili sauce.
  • Serve sauce with Crispy Tofu Lettuce Wraps or on any salad or protein you like. It will keep if tightly sealed and refrigerated (I keep mine in a squeeze bottle.)

Oven Roasted Bacon

 

Course: Breakfast

Oven Roasted Bacon

ACTIVE TIME: 10 minutes
TOTAL TIME: 40 minutes
Photo by Lynne Calamia
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  • 8 ounces sliced bacon (see note)

Specialized Hardware

Half sheet pan with fitted with rack (aka "cooling rack")
Heavy-duty aluminum foil
ACTIVE TIME: 10 minutes
TOTAL TIME: 40 minutes

Procedure

  • Line a half sheet pan with heavy-duty aluminum foil, shiny side up, and place a wire rack on top. (If you prefer using your toaster oven, you'll need a quarter sheet pan, which you really ought to have anyway!)
  • Lay the bacon slices on the rack without overlapping. (I usually grind on some black pepper at this point, but that's just me.
  • Place on the middle rack of a cold oven, close the door, and crank the heat to 400 F.
  • Roast for 30 minutes, or until desired doneness.
Note:
Even if you don't go with "thick cut" bacon, there's no such thing as a "standard" bacon slice. So just know that you may need to adjust the cooking time to achieve the desired level of crispness.
Another Note:
If smoke is a concern, line the sheet pan with a few layers of paper towels instead of the foil, and lightly spritz with water. The towels will absorb the grease, thus eliminating some of the smoke. (Downside is you won't have any leftover bacon fat for later.)