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Bitter Martini

 

Course: Drinks
Keyword: Bitter Martini, Cocktails, Drinks, Entertaining, Gin

Bitter Martini

Bitter grapefruit martini with a grapefruit twist in a martini glass.
ACTIVE TIME: 5 minutes
TOTAL TIME: 5 minutes
Yield: 1 cocktail
I am a great lover of martinis, but the classic varieties lack the bitterness I crave; here I out vermouth for Amaro Negro.
My favorite gin to use is infused with grapefruit, so I use the peel of the fruit as a garnish instead of an olive. For a dirty martini, add a squeeze of grapefruit juice.
General note regarding vodka- and gin-based drinks: Because I want to have the option of having my drinks strong, I tend to keep both gin and vodka in the freezer (along with cocktail glasses). This means I don’t have to shake all my drinks with ice, but since the two spirits in this cocktail are of different viscosity, I find a quick stir does the trick.
This recipe first appeared in EveryDayCook.
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  • 2 cups ice cubes
  • 2 1/2 fluid ounces London dry gin, such as Beefeater 24
  • 1/2 fluid ounce Amaro Montenegro
  • Grapefruit peel

Specialized Hardware

Boston-style cocktail shaker
Bitter grapefruit martini with a grapefruit twist in a martini glass.
ACTIVE TIME: 5 minutes
TOTAL TIME: 5 minutes
Yield: 1 cocktail

Procedure

  • Wrap the ice cubes up in a clean towel and pound with a rolling pin to crush.
  • Fill a martini glass with 1 cup of the crushed ice and set aside to chill.
  • Add the remaining 1 cup of crushed ice to the bottom of a Boston-style cocktail shaker. Pour in the gin and Amaro Montenegro and stir until chilled, approximately 15 seconds.
  • Discard the ice from the martini glass and strain the gin mixture into the serving glass. Garnish with grapefruit peel and serve immediately.

Hot Toddy

 

Course: Drinks
Keyword: Christmas, Cocktails, Fall, Holidays, Hot Toddy, Thanksgiving, Whiskey

Hot Toddy

Slow-cooker hot toddy in a clear mug garnished with a lemon slice.
ACTIVE TIME: 5 minutes
TOTAL TIME: 35 minutes
Yield: 13 servings
For those who imbibe around the holidays, there's really no tipple like the family favorite hot toddy, a warm, nutmeg-spiced whiskey cocktail. Here's how to make an easy hot toddy in a slow cooker.
Once upon a time in America, most of the Scotch that was consumed was blended rather than single malt. This was especially true when it came to hot punches and toddies and although single malts tend to deliver more body due to the fact that they’re distilled in pot rather than column stills, I still think your basic J. Walker does the trick here just fine.
This recipe first appeared in Season 13 of Good Eats.
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  • 1 lemon, thinly sliced
  • 1/2 cup demerara or turbinado sugar
  • 1 quart water
  • 2 1/2 cups Scotch whiskey
  • Freshly grated nutmeg

Specialized Hardware

2-to 3-quart slow cooker
Slow-cooker hot toddy in a clear mug garnished with a lemon slice.
ACTIVE TIME: 5 minutes
TOTAL TIME: 35 minutes
Yield: 13 servings

Procedure

  • Combine the lemon, sugar, and water in a small 2- to 3-quart slow cooker set to high. Cover and heat, stirring occasionally, until the sugar dissolves completely, 20 to 30 minutes. Add the Scotch whiskey and stir to combine. Reduce heat to low and serve warm with lemon slices and freshly grated nutmeg.

Hot Glazed Bonuts

 

Course: Breakfast
Keyword: Brunch, Comfort Food, Desserts, Fried, Hacks, Hot Glazed Bonuts, Southern

Hot Glazed Bonuts

Light and flaky deep-fried bonuts made from Southern-style biscuit dough, served hot with a sweet glaze piled on a white serving platter.
ACTIVE TIME: 1 hour
TOTAL TIME: 1 hour
Yield: 8 large doughnuts and 12 doughnut holes
Turns out, Southern-style biscuit dough makes light and flaky deep-fried donuts.
If you think you recognize this mixture from a certain biscuit recipe featured on a certain TV show, you’d be right. The difference: I fried it and glazed it. You’re welcome.
Both U.S. standard and metric measurements are listed, but for consistent results, go metric.
This recipe first appeared on Season 1 of Good Eats: Reloaded.
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  • 1/4 cup whole milk
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar
  • 2 quarts peanut oil, for frying
  • 2 cups plus 6 tablespoons all-purpose flour, plus 1/2 cup for dusting
  • 4 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1/4 cup leaf lard, chilled
  • 2 tablespoons unsalted butter, sliced into very thin pats and chilled
  • 1 cup low-fat buttermilk, chilled

Specialized Hardware

Dutch oven
Candy/fry thermometer
2 1/2-inch pastry ring
1-inch pastry ring
Spider strainer
Light and flaky deep-fried bonuts made from Southern-style biscuit dough, served hot with a sweet glaze piled on a white serving platter.
ACTIVE TIME: 1 hour
TOTAL TIME: 1 hour
Yield: 8 large doughnuts and 12 doughnut holes

Procedure

  • Make the glaze: Microwave the milk in a large heat-proof bowl for 15 seconds. Whisk in the vanilla, followed by the confectioners’ sugar, until smooth. Set aside until the bonuts are fried.
  • Add the peanut oil to a large Dutch oven fitted with a candy/fry thermometer and place over medium-high heat until the oil reaches 350ÂşF. Keep an eye on the thermometer so the oil doesn't rise above the target temperature. When it reaches about 300ÂşF, turn the heat down to medium to cruise to your target temperature. Line a half sheet pan with paper towels then top with an upside down cooling rack.
  • Meanwhile, sift together the flour, baking powder, baking soda, and salt in a large mixing bowl. Working quickly (so the fats don't melt), use your fingertips to rub the lard and butter into the dry mixture until it resembles coarse crumbs.
  • Make a well in the center of the dry mixture and pour in the buttermilk. Stir with a wooden spoon until the dough just begins to come together. It will be very sticky. While it is still in the bowl, fold the dough over itself two times so that it absorbs any remaining flour, then turn it out onto a lightly floured work surface.
  • Dust the top of the dough with flour and, with floured hands, gently fold the dough over itself eight more times, turning one quarter turn between each folding motion. Press dough into a 1-inch-thick round.
  • Cut out dough using a 2 1/2-inch doughnut cutter or one 2 1/2-inch and one 1-inch pastry ring (for the center hole). Make your cuts as close together as possible to limit waste. Re-roll and cut as many donuts as possible. Whatever scrap is left should be cut and formed to match the holes, which is why in the end you'll have more holes than bonuts.
  • Using chopsticks or a slotted spoon, carefully move 3 to 4 bonuts into the oil. Cook until puffed and golden brown, 1 1/2 to 2 minutes per side. When the cold dough hits the fat, the temperature is going to fall quickly so you'll want to boost the heat back to medium-high and keep an eye on the thermometer. Finish up by frying the holes in 2 batches until golden brown, 1 to 2 minutes per side.
  • Remove the golden brown rings-of-wonder with a spider to the prepared rack. Let cool for 2 minutes before glazing.
  • To glaze, gently dip one side of each bonut into the glaze, give it a twist, then lift straight out. Allow the excess to drain off, then flip glaze-side up and return to the cooling rig. To glaze the holes, I usually drop them in then lift them out with a dinner fork. Or, just go bobbing for them. (Don't you judge me!)
  • I'd say cool before eating, but we both know you won't.

Sweet Potato Waffles

Course: Breakfast
Keyword: Brunch, Entertaining, Fall, Holidays, Sweet Potato Waffles, Thanksgiving

Sweet Potato Waffles

Stacked sweet potato waffles topped with pecans, syrup, and whipped cream.
ACTIVE TIME: 15 minutes
TOTAL TIME: 45 minutes
Yield: 4 (8-inch) waffles
Sweet potatoes possess a balance of moisture, starch, and sugar that makes them ideal for baked goods, especially those requiring considerable surface browning such as waffles.
I humbly suggest serving these with a drizzle of maple syrup (the real thing, Grade A, dark robust taste), toasted pecans, and a scoop of vanilla ice cream.
Both U.S. standard and metric measurements are listed, but for consistently delicious results, go metric.
This recipe first appeared in Season 7 of Good Eats.
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  • 1 1/2 cups sweet potatoes, peeled and cubed
  • 1 cup whole milk
  • 1/4 cup light brown sugar
  • 4 tablespoons unsalted butter, melted
  • 1 tablespoon orange zest
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 6 large egg whites, at room temperature

Specialized Hardware

Digital kitchen scale
Steamer basket
Electric hand mixer
Ice cream disher
Waffle iron
Stacked sweet potato waffles topped with pecans, syrup, and whipped cream.
ACTIVE TIME: 15 minutes
TOTAL TIME: 45 minutes
Yield: 4 (8-inch) waffles

Procedure

  • Place sweet potatoes in a steamer basket and place the basket in a large pot of simmering water. The water should beat least 2 inches from the bottom of the basket. Cover and steam over medium-high heat until the sweet potatoes are fork-tender, about 20 minutes.
  • Remove steamer basket, pour the water out of the pot, and dump the sweet potatoes into the still-hot pot. Mash with a potato masher until mostly smooth.
  • In a large mixing bowl, combine the sweet potatoes, milk, brown sugar, butter, and orange zest with a wooden spoon.
  • Sift together the flour, baking powder, and salt, and add to the sweet potato mixture. Stir to incorporate, but do not overmix; there should be lumps remaining in the batter.
  • In a separate bowl, using an electric hand mixer, beat the egg whites until stiff peaks form. Fold the egg whites into the batter one third at a time. The batter will be thick. Using a disher (appropriate to your waffle iron's capacity), dose the batter onto a heated, oiled waffle iron, and cook until lightly browned, 5 to 6 minutes. Serve hot, if you know what's good for you.

Morning Steel Oatmeal

Course: Breakfast
Keyword: Comfort Food, Healthy, Morning Steel Oatmeal, Vegetarian

Morning Steel Oatmeal

Buttermilk steel cut oatmeal in a white bowl with a spoon.
ACTIVE TIME: 10 minutes
TOTAL TIME: 45 minutes
Yield: 4 servings
Nutty and creamy, steel-cut oats are a hearty and healthy breakfast.
Oats have been proven to lower LDL cholesterol, slow the movement of food through the gut, and recent studies have shown they can help balance testosterone levels, so, get your morning steel on…morning steel cut oats I mean. Here's how to do them right.
This recipe first appeared in Season 5 of Good Eats.
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  • 1 tablespoon unsalted butter
  • 1 cup steel-cut oats
  • 3 cups boiling water
  • 1/2 cup whole milk
  • 1/2 cup plus 1 tablespoon low-fat buttermilk, divided
  • 1 tablespoon packed brown sugar
  • 1/4 teaspoon cinnamon
Buttermilk steel cut oatmeal in a white bowl with a spoon.
ACTIVE TIME: 10 minutes
TOTAL TIME: 45 minutes
Yield: 4 servings

Procedure

  • In a large saucepan, melt the butter over medium heat and add the oats. Stir for 2 minutes to toast. Add the boiling water and reduce heat to a simmer. Keep at a low simmer for 25 minutes, without stirring.
  • Combine the milk and 1/2 cup of the buttermilk with the oatmeal. Stir gently to combine and cook for an additional 10 minutes. Spoon into a serving bowl and top with remaining buttermilk, brown sugar, and cinnamon.

Lemon Meringue Pie: Reloaded

 

Course: Sweets
Keyword: Desserts, Entertaining, Lemon Meringue Pie: Reloaded, Pie

Lemon Meringue Pie: Reloaded

Lemon Meringue Pie Reloaded
ACTIVE TIME: 1 hour 15 minutes
TOTAL TIME: 5 hours 30 minutes
Yield: 6 to 8 servings
If your cards, letters, interweb postings, smoke signals and telegraphs are any indication, many of you took issue with my original lemon meringue pie recipe, so we freakin' redesigned it from scratch. Now, it's not only stable, thanks to a new Swiss meringue, but it's also tastier than ever, thanks to a 100 percent butter crust.
Note: Propane gas torches are highly flammable and should be kept away from heat, open flame and prolonged exposure to sunlight. They should be used only in well-ventilated areas. Follow torch manufacturer's instructions for use.
This recipe first appeared on Season 1 of Good Eats: Reloaded
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Crust

Pie

  • 2 cups sugar, divided
  • 4 large eggs, separated
  • 1/4 cup cornstarch
  • 1 1/2 cups water
  • 1/2 teaspoon kosher salt, divided
  • 1/2 cup fresh lemon juice
  • 1 packed tablespoon finely grated lemon zest
  • 3 tablespoons unsalted butter, cubed, at room temperature
  • 1/2 teaspoon cream of tartar

Specialized Hardware

2 (9-inch) pie plates
Food processor
Digital kitchen scale
Digital instant-read thermometer
Lemon Meringue Pie Reloaded
ACTIVE TIME: 1 hour 15 minutes
TOTAL TIME: 5 hours 30 minutes
Yield: 6 to 8 servings

Procedure

  • Make the crust: Place the butter in the freezer for 15 minutes, along with two identical 9-inch metal pie pans.
  • Combine the flour and salt in the bowl of a food processor and use one-second pulses to combine. Add the butter and pulse until the texture looks mealy and the butter has formed uniformly small pebbles, about 10 one-second pulses. Pour in the water and pulse until you can no longer see large pieces of butter and the mixture holds together when squeezed, 5 one-second pulses. Turn the dough out onto a sheet of plastic wrap and draw the plastic up around it, squeezing and pressing the dough into a ball. Flatten into a 1-inch-thick disk and refrigerate for 30 minutes.
  • Remove the dough from the refrigerator, unwrap, and place on a lightly floured piece of parchment paper. Dust the top of the disk with a small amount of flour and top with a second sheet of parchment. Roll the dough out into an 1/8-inch-thick circle. If the dough is too firm to roll at first, give it 5 minutes on the counter to soften, but not much more or the fat may start to melt.
  • Remove the pie pans from the freezer and invert one. Lay the dough, still sandwiched between the parchment sheets, over the inverted pan and peel back the top sheet of parchment. Place the second pan over the inverted pan and press down gently to shape the dough. Flip both pans over, lift the top one out and peel away the second piece of parchment. Set the top pie pan back into the other to create a pan-dough sandwich. Invert the pan-dough sandwich and trim away excess dough. Freeze the pan-dough sandwich, upside down, for at least 30 minutes or up to overnight.
  • When ready to bake, position a rack in the center of the oven with a second rack just beneath it. Place a sheet pan on the lower rack. Heat the oven to 300°F.
  • Place the inverted pie pans in the oven directly on the top rack. Bake until the crust begins to set, 1 hour, then crank the oven to 375°F, and continue to bake until you can see the edges of the crust turn deep brown, 20 to 30 minutes. (The final baking time is highly dependent on the color of your pie plates; darker plates will accelerate cooking, so begin checking after the crust has been baking at 375°F for 20 minutes. If you use light metal plates, expect this second baking time to be closer to 30 or 40 minutes. Do not under-bake the crust.) Remove from the oven, flip right side-up, remove the top pie pan, and cool completely before you make the filling.
  • Make the pie: Place 140 grams (1/2 cup plus 3 tablespoons) of the sugar in a medium bowl, along with the egg yolks and cornstarch. Whisk until very smooth and thick. Stash near the cooktop. Place a fine-mesh sieve over a second medium bowl; stash this next to the cooktop as well.
  • Combine the water, 1/4 teaspoon of the salt, and another 140 grams (1/2 cup plus 3 tablespoons) sugar in a medium saucepan. Place over medium-high heat and cook, whisking frequently, until the sugar dissolves and the mixture is very steamy, forms small bubbles around the edges of the pan, and registers 160°F, 2 to 3 minutes. Whisk in the lemon juice and lemon zest, then remove from the heat.
  • While whisking constantly, slowly ladle about one-third of the sugar mixture into the egg mixtureThe mixture will be quite thick at first. to temper the yolks. Whisk this egg mixture back into the saucepan and place over medium-low heat. Cook, whisking constantly, until beginning to thicken and bubble, 3 to 5 minutes. Continue to cook until the mixture begins to turn translucent and registers 200°F, 1 to 2 more minutes. Immediately pour through the prepared sieve into the clean bowl to strain out any rouge bits of egg. Whisk in the butter, a few cubes at a time, until smooth. Pour into the cooled pie shell. Let cool completely before making the meringue, 2 to 3 hours.
  • When the filling has cooled and set, prepare the meringue topping: Place a folded kitchen towel in the bottom of an 11-inch straight-sided sautĂ© pan or large skillet. Fill the pan with 1 inch of water. Place over medium-high heat and bring to a bare simmer, about 190°F. You should see steam and tiny bubbles, but the bubbles shouldn’t be breaking rapidly on the surface.
  • Whisk together the egg whites, cream of tartar, remaining 125 grams (1/2 cup plus 2 tablespoons) sugar, and remaining 1/4 teaspoon salt in the bowl of a stand mixer until smooth and foamy, about 30 seconds. Place the stand mixer bowl on the kitchen towel in the hot water, tilting the bowl as needed so the egg mixture is sitting in the water. Let the mixture heat, whisking constantly, until it reaches 165°F, 5 to 10 minutes.
  • Place the bowl in the stand mixer. Fit the mixture with the whisk attachment, then beat on high speed until soft peaks form, about 1 minute. Reduce the speed to medium and continue to beat until stiff peaks form, 3 to 5 minutes more.
  • Top the pie with the meringue, making sure to spread the meringue all of the way to the edges of the crust. If desired, use a spoon to create swirls and waves inthe meringue. Use a culinary or propane gas torch to brown the top, if desired. But who doesn't desire torching a meringue? Serve immediately or refrigerate up to overnight before serving.

Semi-Instant Pancakes

 

Course: Breakfast
Keyword: Brunch, Comfort Food, Hacks, Make-Ahead, Semi-Instant Pancakes

Semi-Instant Pancakes

Semi-instant pancakes stacked on a plate, drizzled with maple syrup, and topped with a pat of butter.
ACTIVE TIME: 10 minutes
TOTAL TIME: 30 minutes
Yield: 12 to 14 pancakes
Light and fluffy buttermilk pancakes come together quickly when you start with my five-ingredient homemade mix.
When it comes to cooking, it’s tough to beat a nonstick electric griddle. There’s plenty of surface area and low sides so you don’t have to fight to get your turner under the cooking cake. If you don’t want to go that route, try a thick, square, non-stick aluminum griddle for the stovetop.
A note on flour: I’ve found that when faced with Gold Medal flour, I often have to loosen the final batter by stirring in an extra ounce of buttermilk. King Arthur flour tends to work best.
To freeze cooked pancakes, cool completely, then place them in zip-top freezer bags. Seal the bags, removing as much air as possible. The frozen pancakes can easily be heated up in a toaster or toaster oven.
This recipe first appeared in Season 3 of Good Eats.
Photo by Lynne Calamia
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SEMI-INSTANT PANCAKE MIX

SEMI-INSTANT PANCAKES

  • 2 cups semi-instant pancake mix
  • 2 large eggs at room temperature
  • 2 cups low-fat buttermilk, at room temperature
  • 2 ounces vegetable oil
  • 1 cup fresh fruit, such as blueberries, optional

Specialized Hardware

Digital kitchen scale
Electric griddle
#20 ice cream disher
Semi-instant pancakes stacked on a plate, drizzled with maple syrup, and topped with a pat of butter.
ACTIVE TIME: 10 minutes
TOTAL TIME: 30 minutes
Yield: 12 to 14 pancakes

Procedure

  • Sift all the ingredients for the pancake mix into a large air-tight container and give it a good shake to thoroughly combine.
  • Heat an electric griddle to 350℉, or set a heavy skillet or griddle over medium heat.
  • Heat oven to the lowest possible temperature, not more than 200ÂşF.
  • Place the pancake mix in a large mixing bowl.
  • In a second bowl, whisk together the eggs, buttermilk, and oil.
  • Pour the wet ingredients into the dry ingredients and quickly bring together with a large whisk, or gently fold with a rubber spatula. I allow myself only 12 stirs, then I walk away. Yes, there will be some lumps in the batter, and that's fine.
  • Check the griddle. When a drop of water skitters across the surface like a little hovercraft, it's ready. Lightly grease the griddle with butter, shortening, or nonstick spray, and wipe off the excess with a paper towel.
  • Ladle 1 ounce (by volume) of batter onto the griddle using either a #20 disher or a 1-ounce ladle. As soon as the batter hits the pan, use the underside of the ladle or disher to gently coax the batter out to a disk about 4 inches in diameter. Cook until bubbles around the upside edge set, 2-2 1/2 minutes. If you wish to integrate the fruit into the pancake itself, add it after the batter has been on the griddle for about 30 seconds.
  • Carefully flipThe first cakes tend to be uglier than later ones, so feed the in-laws first. with a wide spatula and cook until golden brown on the bottom, another 1 1/2 - 2 minutes.
  • Serve immediately or place on a half-sheet pan, cover with a tea towel, and keep warm in the oven for up to 20 minutes.
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Over the Top Blueberry Muffins

 

Course: Breakfast
Keyword: Baking, Brunch, Comfort Food, Entertaining, Fruit, Over the Top Blueberry Muffins, Summer

Over the Top Blueberry Muffins

Over the Top Blueberry Muffins on a wire cooling rack.
ACTIVE TIME: 30 minutes
TOTAL TIME: 1 hour
Yield: 13 muffins
The breakfast classic made better with an oversized, crisp, sweet muffin top and plenty of tangy blueberries.
I try to make a habit of going back from time-to-time to retry my recipes from the past, and recently I decided to pit my two blueberry muffin recipes against each other. The recipe from my second book, I’m Just Here For The Food, was designed to be kind of course and rustic, and the one from Good Eats was formulated to be softer and more cupcake-like. And I decided I didn’t like either of them. But a hybrid blueberry muffin is just right. Oh, and I upped the portion, not because we need bigger muffins, but because everybody likes a muffin top.
Both U.S. standard and metric measurements are listed, but for deliciously consistent results, go metric.
This recipe first appeared on altonbrown.com.
Photo by Lynne Calamia
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  • 4 1/2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 1 cup plus 1 tablespoon plus 2 teaspoons sugar
  • 1 cup vegetable oil
  • 2 large eggs
  • 2 large egg yolks
  • 16 ounces plain whole-fat yogurt, not Greek-style
  • 1 tablespoon orange zest, from 1 large naval orange
  • 1 1/2 cups fresh blueberries
  • 2 tablespoons demerera sugar
Over the Top Blueberry Muffins on a wire cooling rack.
ACTIVE TIME: 30 minutes
TOTAL TIME: 1 hour
Yield: 13 muffins

Procedure

  • Heat oven to 375ÂşF. Coat a standard 12-cup muffin pan and one small oven-safe ramekin with nonstick spray.
  • Whisk together the flour, baking powder, baking soda, and salt in a large mixing bowl. In a second bowl, whisk together the sugar, oil, eggs, egg yolks, yogurt, and orange zest until smooth.
  • Make a crater in the middle of the dry ingredients and pour in the wet ingredients. Stir with a rubber spatula until just barely combined. Resist the urge to overmix — there should be some lumps of flour in the batter.
  • Fold in the blueberries, mixing just to combine.
  • Drop a scant 1 cup of batter in each of the muffin tin's wells. Whatever's leftover can be dropped into the prepared ramekin. The cups should be quite full.
  • Sprinkle the muffins with the demerera sugar and bake or until a toothpick inserted into the bottom of a muffin comes out clean, 25 to 30 minutes.
  • Remove from oven and turn out, upside down, onto a clean tea towel to cool completely. This step is key in preventing mushy muffin bottoms, which nobody, and I do mean nobody, likes.
  • Serve immediately or store in an airtight container for up to 1 week.

20-Second Scrambled Eggs

Course: Breakfast
Keyword: 20 Second Scrambled Eggs, Brunch, Eggs, Gluten-Free, Hacks, Vegetarian

20-Second Scrambled Eggs

20 second scrambled eggs with harissa on a grey plate with bacon and buttered toast.
ACTIVE TIME: 10 minutes
TOTAL TIME: 10 minutes
Yield: 1 serving
I love scrambled eggs in the morning. And if your mornings are anything like mine, you might want to give this recipe a try. It comes together in about two minutes and cooks in 20 seconds.
Oh, and harissa? Harissa paste is a North African specialty composed of chiles, garlic, and spices. It’s amazingly versatile and hearts eggs all day long. Enjoy.
This recipe first appeared on altonbrown.com.
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  • 1 tablespoon unsalted butter
  • 2 teaspoons mayonnaise
  • 1 teaspoon water
  • 1 teaspoon harissa, or 2 teaspoons chopped fresh chives, optional
  • 1/4 teaspoon kosher salt
  • 3 large eggs
  • Freshly ground black pepper, optional

Specialized Hardware

10-inch carbon steel pan
20 second scrambled eggs with harissa on a grey plate with bacon and buttered toast.
ACTIVE TIME: 10 minutes
TOTAL TIME: 10 minutes
Yield: 1 serving

Procedure

  • Place a 10-inch carbon steel pan in the middle of the oven and heat the oven, with the pan in it, until it hits 350ÂşF. Leave the oven on for at least 30 more minutes after it comes to temperature.
  • While the oven is heating, measure the butter out onto a square piece of parchment measuring about 2 inches by 2 inches. Let it sit near the stove to warm up; you want the butter to be very soft, but not melted.
  • After 30 minutes, in a medium bowl, whisk together the mayonnaise, water, harissa or herbs (if using), and salt until smooth. Whisk in the eggs until a light and homogenized mixture is formed. Pull out your serving bowl(s) or plate(s) and place them near your cooktop.
  • Remove the pan from the oven and place it on a burner over medium heat. Add the butter and swirl the pan to coat.
  • As soon as the butter melts, pour in the egg mixture and count to 10. Stir just twice with a rubber spatula and count to 10 again. Stir two more times, then count to 5. Stir three final times to get any remaining liquid down into the pan, count to 5, then immediately transfer the finished eggs to plates. You should still see some runny eggs in the pan — these will continue to cook in your serving vessel. If not using harissa, top with black pepper. Consume. Note, please, the silky texture and hint of spice. Have a nice day.

Buttermilk Biscuits: Reloaded

 

Course: Breakfast
Keyword: Baking, Brunch, Comfort Food, Southern, Southern Biscuits

Buttermilk Biscuits: Reloaded

Buttermilk Biscuits Reloaded
ACTIVE TIME: 25 minutes
TOTAL TIME: 45 minutes
Yield: 8 biscuits
Light and flaky buttermilk biscuits like my grandma used to make — but better.
I never really thought I could beat my grandmother’s biscuits. Since she passed away, I’ve come close by realizing that her arthritis was actually an ingredient. Her fingers hurt so much that she couldn’t really bend them when she kneaded the dough. When I started imitating her movements, my biscuits got better. Here's how I do it.
Both U.S. standard and metric measures are listed, but for consistently delicious results, go metric.
This recipe first appeared in Season 1 of Good Eats: Reloaded.
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  • 2 cups plus 6 tablespoons all-purpose flour, plus an additional 1/2 cup for dusting
  • 5 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1/3 cup leaf lard, chilled
  • 2 tablespoons unsalted butter, sliced into very thin pats and chilled
  • 1 cup low-fat buttermilk, chilled

Specialized Hardware

Digital kitchen scale
2 1/2-inch biscuit cutter
Buttermilk Biscuits Reloaded
ACTIVE TIME: 25 minutes
TOTAL TIME: 45 minutes
Yield: 8 biscuits

Procedure

  • Heat oven to 450ÂşF.
  • In a large mixing bowl, sift together the flour, baking powder, baking soda, and salt. Working quickly (so the fats don't melt), use your fingertips to rub the lard and butter into the dry mixture until it resembles coarse crumbs.
  • Make a well in the center of the dry mixture and pour in the chilled buttermilk. Stir with a wooden spoon until the dough just begins to come together. It will be very sticky. While it’s still in the bowl, fold the dough over on itself two times so that it picks up any remaining flour, and then turn it out onto a lightly floured work surface.
  • Dust the top of the dough with flour and, with floured hands, gently fold the dough over itself eight more times, turning one quarter turn between each folding motion. Press dough into a 1-inch-thick round. Cut out biscuits with a floured 2 1/2-inch cutter, being sure to press straight down through the dough without twisting. Flour the cutter between cuts.
  • Center biscuits on a baking sheet, shoulder to shoulder, so that they just touch. Reform scrap dough, working it as little as possible, and continue cutting until you have 8 biscuits total.
  • Bake for 10 minutes. Rotate the pan 180 degrees in the oven and continue baking until tall and lightly gold on top, 8 to 12 more minutes.
  • Remove the biscuits to a bowl lined with a clean kitchen towel and fold towel over to preserve warmth and steam. Serve with butter and jam, or mustard and thin-cut ham, or sausage patties or just... eat them.