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Burned Peach Ice Cream

 

Course: Sweets
Keyword: Burned Peach Ice Cream, Desserts, Frozen, Fruit, Southern, Summer

Burned Peach Ice Cream

ACTIVE TIME: 45 minutes
TOTAL TIME: 9 hours 20 minutes
Yield: 2 quart
Photo by Lynne Calamia
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  • 2 cups half-and-half
  • 1 cup whipping cream
  • 1/2 cup sugar
  • 3 tablespoons peach preserves, not jelly
  • 1 vanilla bean, split and scraped, or 1 Tablespoon vanilla bean paste
  • Pinch kosher salt
  • 4 medium peaches, halved, seeded, and grilled or broiled until brown

Specialized Hardware

Candy/fry thermometer
Ice cream maker
ACTIVE TIME: 45 minutes
TOTAL TIME: 9 hours 20 minutes
Yield: 2 quart

Procedure

  • Combine the half-and-half and the whipping cream in a 4-quart saucepan and place over medium heat. Attach a frying or candy thermometer to inside of pan. Stirring occasionally, bring the mixture to 175ºF.
  • Remove from heat and add the sugar, preserves, vanilla bean and seeds, and kosher salt. Stir until the sugar has dissolved. Cover and steep for 20 minutes.
  • Remove the hull of the vanilla bean, if using, pour mixture into a container, and refrigerate, uncovered, until at least room temperature. Cover and refrigerate at least 6 hours and up to overnight to mellow flavors and texture.
  • Freeze mixture in ice cream maker according to manufacturer's instructions. Meanwhile, chop the browned peaches roughly. Once the mixture has reached a soft-serve consistency, add the peaches and continue to let it churn until just incorporated. Spoon the mixture into one or two lidded containers and harden in the freezer at least 2 hours before serving.

Papaya Soup

 

Course: Sweets
Keyword: Dairy-Free, Desserts, Fruit, Gluten-Free, Papaya Soup, Soups, Summer

Papaya Soup

ACTIVE TIME: 20 minutes
TOTAL TIME: 1 hour 20 minutes
Yield: 8 servings
Photo by Lynne Calamia
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  • 1 cup sugar
  • 1 cup water
  • 2 lemons, zested and juiced (about 1/4 cup juice)
  • 3 limes, juiced (about 1/4 cup juice)
  • 4 (1-pound) papayas, peeled, seeded, and small diced (or the equivalent by weight)
  • 2 tablespoons thinly sliced mint leaves
  • 1 cup raspberries and/or blackberries
  • 3 tablespoons thinly sliced candied ginger
ACTIVE TIME: 20 minutes
TOTAL TIME: 1 hour 20 minutes
Yield: 8 servings

Procedure

  • Combine the sugar and water in a 2-quart saucepan, and cook over low heat, stirring occasionally, until sugar is dissolved, 6-7 minutes. Cool to room temperature.
  • Pour the sugar mixture into a bowl containing the lemon and lime juice. Add the papaya and fresh mint, cover, and refrigerate for 1 hour before serving.
  • Place the papaya mixture into each serving bowl. Place a spoonful of berries in the center and top with candied ginger and lemon zest.

Big Cheese Squeeze

 

Course: Soups & Sandwiches
Keyword: Big Cheese Squeeze, Comfort Food, Hacks, Sandwiches, Weeknight Dinner

Big Cheese Squeeze

Perfect grilled cheese cheese pull on the set of Alton Brown's Good Eats.
ACTIVE TIME: 5 minutes
TOTAL TIME: 12 minutes
Yield: 1 sandwich
A pair of cast iron skillets and a custom cheese blend are the secret to this perfect grilled cheese sandwich recipe.
There are times when our appetites should be free to comfort us without having to bow to the censorship of our culinary consciousness. What could possibly get us through the winter of our discontent better than the warm embrace of melted cheese nestled between perfectly crisped bread? That's right: Nothing.
I like to use a mixture of semihard and semisoft cheese here. my favorite duo is equal portions of smoked Gouda and Gruyere. Fontina and Asiago are good, too. Could you use one by itself? Sure, but working with combinations will give you the best marriage of flavor and texture.
But hey, at 3 a.m., sharp cheddar will do just fine.
This recipe first appeared in Season 2 of Good Eats.
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Specialized Hardware

2 (10-inch) cast-iron skillets
Perfect grilled cheese cheese pull on the set of Alton Brown's Good Eats.
ACTIVE TIME: 5 minutes
TOTAL TIME: 12 minutes
Yield: 1 sandwich

Procedure

  • Place two 10-inch cast-iron skillets over high heat for 5 minutes.
  • Meanwhile, spread the mustard on one slice of bread. Distribute the cheese evenly over the mustard, season with pepper, and top with the second slice of bread. Brush the bread surface with the clarified butter. Go for even coverage, but don’t soak the bread or it won’t brown.
  • When the pans are hot, kill the heat and place the sandwich, top-side down, in the middle of skillet number 1. Brush the newly exposed bread face with butter and lay the bottom of skillet number 2 right down on top of the sandwich. Wait. In 3 to 5 minutes, you will hear the sizzle of melted cheese oozing out into the pan. (If you don’t, you went skimpy with the cheese.)
  • Gently remove the top skillet and use a flat metal spatula to remove the sandwich to a waiting cutting board and wait 60 seconds. You will be hungry, so at this time you may want to examine skillet number 1 for toasty little bits of cheese, which you can hungrily devour. When 60 seconds is up, you may wish to cut the sandwich in half with a serrated knife. It won’t make the sandwich taste any better, but there’s something about biting into that cut side that’s very satisfying.

Greek Style Yogurt Herb Cheese Spread

Course: Appetizers
Keyword: Appetizers, Dips, Gluten-Free, Greek Style Yogurt Herb Cheese Spread, Snacks, Vegetarian

Greek Style Yogurt Herb Cheese Spread

ACTIVE TIME: 10 minutes
TOTAL TIME: 1 hour 10 minutes
Yield: 1 quart
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ACTIVE TIME: 10 minutes
TOTAL TIME: 1 hour 10 minutes
Yield: 1 quart

Procedure

  • Combine all ingredients in a medium mixing bowl. Put 4 layers of cheesecloth in a fine-mesh sieve set over a large bowl or plastic container. Add the yogurt and cover with the cheesecloth overhang. Put a small plate directly on the cheesecloth and top with a 16-ounce can. Refrigerate for 1 hour. The desired consistency is that of Greek yogurt or thick sour cream. Store in the refrigerator, in an airtight container, for up to 10 days.

Grilled Fruit Clafoutis

 

Course: Sweets
Keyword: Desserts, French, Fruit, Grill, Grilled Fruit Clafoutis, Summer

Grilled Fruit Clafoutis

ACTIVE TIME: 20 minutes
TOTAL TIME: 50 minutes
Yield: 8 servings
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  • 1 medium pear, peeled, cored, and halved
  • 1 (6-ounce) wedge fresh pineapple, sliced 1/2-inch thick
  • Olive oil, for brushing fruit and Dutch oven
  • 2 large eggs
  • 1/4 cup sugar
  • 1/2 cup all-purpose flour
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract

Specialized Hardware

Chimney starter
All-natural charcoal briquettes
Kettle grill
5-quart Dutch oven
ACTIVE TIME: 20 minutes
TOTAL TIME: 50 minutes
Yield: 8 servings

Procedure

  • Fill 1 large chimney starter with charcoal briquettes and light. Once the coals are ashy white, transfer to a kettle grill and spread evenly. Set grate over coals.
  • Lightly brush all sides of fruit with oil and grill for 1 1/2 minutes on each side. Remove from the grill to a cutting board, and cut into 1/2-inch pieces. Lightly oil the bottom and sides of a Dutch oven and spread the fruit evenly over the bottom.
  • In a medium mixing bowl, whisk together the eggs and sugar until frothy and lightened in color, 2 to 3 minutes. Add the flour and whisk just to combine, followed by the milk and vanilla. Pour the batter over the fruit and cover with the lid. Carefully set 22 to 23 coals on the lid and leave only 18 to 19 coals under the grate. If you have more coals than this, remove them from the grill or push them to the edges so they are not directly under the Dutch oven. Set the Dutch oven on the grate, 2 inches above and directly over the coals. Cook until the top is golden brown and a knife inserted in the middle comes out clean, 20 to 25 minutes. Allow the clafoutis to cool for 30 minutes before removing from the Dutch oven to a serving plate. Slice and serve.

Tarragon Chive Vinegar

 

Course: Sauces & Condiments
Keyword: Condiments, Dairy-Free, Gluten-Free, Make-Ahead, Tarragon Chive Vinegar

Tarragon Chive Vinegar

ACTIVE TIME: 20 minutes
TOTAL TIME: 14 days 30 minutes
Yield: 6 cups
Photo by Lynne Calamia
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Tarragon Chive Vinegar Infusion

  • 2 quarts water
  • 1 teaspoon household bleach
  • 12 sprigs tarragon
  • 12 chives
  • 6 cups white wine vinegar

Tarragon Chive Vinegar Storage

  • 2 quarts water
  • 1 teaspoon household bleach
  • 12 sprigs tarragon
  • 12 chives

Specialized Hardware

Electric kettle
Canning funnel
ACTIVE TIME: 20 minutes
TOTAL TIME: 14 days 30 minutes
Yield: 6 cups

Procedure

  • For the infusion: Combine the water and bleach in a large container. Dunk the tarragon and chives in the solution, and then rinse with cold water and pat dry. Place the herbs in a 2-quart container large enough to hold the vinegar.
  • Heat the vinegar in an electric kettle. When the vinegar reaches 190ºF, pour the vinegar over the herbs. After the vinegar has cooled, place the lid on the container, and store in a cool, dark place for 2 weeks.
  • For storage: After 2 weeks, sterilize the containers and lids that you will store the vinegar in by immersing them in a large pot of boiling water and boiling for 10 minutes. If using corks, purchase pre-sterilized corks, and then dip them in and out of boiling water 3 to 4 times.
  • Sanitize the second batch of herbs in the water and bleach solution, rinse, pat dry, and set aside. Divide the fresh herbs among the containers.
  • Strain the vinegar through a sanitized funnel lined with cheesecloth. Seal and refrigerate over the fresh herbs in the sanitized containers. Discard the old herbs. The vinegar may be stored at room temperature for 5 to 6 weeks, or in the refrigerator for up to 6 months.

Lemon Meringue Tarts

Course: Sweets
Keyword: Baking, Desserts, Easter, Fruits, Lemon Meringue Tarts, Spring

Lemon Meringue Tarts

ACTIVE TIME: 1 hour 40 minutes
TOTAL TIME: 4 hours 30 minutes
Yield: 6 tarts
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Crust

Lemon Filling

  • 4 large egg yolks, reserve whites for meringue
  • 1/3 cup cornstarch
  • 1 1/3 cups sugar
  • 1 1/2 cups water
  • 1/4 teaspoon kosher salt
  • 3 tablespoons unsalted butter
  • 1/2 cup lemon juice, plus 1 tablespoon lemon zest

Meringue

Specialized Hardware

Digital kitchen scale
12 (3 1/4-inch) brioche a tete molds
Food processor
5-inch biscuit cutter
Digital instant-read thermometer
Pastry bag fitted with a star tip
Propane kitchen torch, optional
ACTIVE TIME: 1 hour 40 minutes
TOTAL TIME: 4 hours 30 minutes
Yield: 6 tarts

Procedure

  • For the crust: Place 12 identical 3 1/4-inch brioche a tete molds in the freezer.
  • Combine flour and salt in the bowl of a food processor and pulse to 2 to 4 times, then add butter and pulse until texture looks mealy and no large lumps of butter remain, 8 to 10 pulses. Pour on water and pulse 5 times. At this point, the mixture should hold together when squeezed. 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 15 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 dough out into an 1/8-inch thick round. Use a 5-inch biscuit cutter and cut 6 circles out of the dough. Re-roll once, if necessary.
  • Remove the brioche molds from the freezer. Line 6 of the molds with the dough, being careful to press the dough into all the nooks and crannies. Gently run the rolling pin over the tops of the molds to trim the edges. Nestle each of the empty brioche molds inside the molds with the dough. Place the sandwiched molds in the freezer for 15 minutes.
  • Meanwhile, heat oven to 300ºF and position a rack in the center of the oven with a second just beneath it.
  • Remove the sandwiched molds from the freezer. Place them, inverted, directly on the center rack with a sheet pan on the rack below to catch any butter that might render out. Bake for 30 minutes. Remove the molds from the oven. Flip right-side up and remove the top molds.
  • Turn the oven up to 400ºF, return the tart shells to the oven, and bake until golden brown, about 10 minutes more. Remove the tart shells from the oven and let cool completely on a wire rack before removing the shells from the molds.
  • For the lemon filling: Whisk egg yolks until light in color in a medium nonreactive bowl and set aside.
  • Whisk cornstarch, sugar, water, and salt in a medium saucepan, and bring to a simmer over medium heat. Remove from heat and temper the yolks by slowly adding the hot starch mixture to them in a steady stream, whisking constantly, until a third of the starch mixture has been worked into the eggs, then return that mixture to the saucepan. Whisk in the butter and continue heating until just boiling.
  • Stir in the lemon juice and zest, reduce heat to medium-low, and whisk constantly until mixture returns to a boil. Cook for 1 full minute more, then transfer to a medium bowl set over an ice bath. Cool, stirring occasionally, until the curd is just slightly warmer than room temperature. (Do not chill or cool completely, or the curd will become difficult to spread.) Pour or use a pastry or zip-top bag with the corner cut off to pipe the mostly cooled curd into the tart shells until flush with the tops of the pastry. Cool filled tarts completely on a wire rack while you make the meringue topping.
  • For the meringue: Whisk the egg whites until foamy, then add the sugar, cream of tartar, and salt in the heat-proof bowl of a stand mixer. Place the bowl over a pot of simmering water and whisk constantly until the mixture reaches 165ºF. Then, return the bowl to the base of the stand mixer and whip the egg whites on medium-high speed until medium-stiff peaks form. Increase the speed to high and whip until stiff peaks form, about 5 minutes total. Transfer the meringue to a pastry bag fitted with a star tip.
  • Pipe the meringue to cover the top of the cooled tarts. Brown the meringue under a low broiler, about 1 minute, or with a kitchen torch.

Reverse-Sear Ribeye Steak

 

Course: Mains
Keyword: Beef, Gluten-Free, Meats, Reverse-Sear Filet Mignon (or Ribeye Filet), Weeknight Dinner

Reverse-Sear Ribeye Steak

Reverse-sear ribeye steak sliced diagonally against the grain.
ACTIVE TIME: 15 minutes
TOTAL TIME: 7 hours 30 minutes
Yield: 2 servings
In 2001, I started playing with the idea of reverse-searing, or slow-cooking beef first, then searing to finish. Initially, I tried it on a standing rib roast and not only did the technique produce an evenly done interior and great sear, it didn't smoke up the kitchen nearly as bad as the traditional sear-first method.
Does this work on steak? Anyone with a food blog these days knows darn well it does. As for sauce, this steak don’t need no stinkin’ sauce — but if you happen to have some of my compound herb butter on hand, that wouldn’t be bad.
Note: A proper probe thermometer has a control base with a readout, a long metal cable and a long, sharp probe that goes into the food and remains throughout cooking. Typically, the base will have a temperature alarm that can be set to go off when a target temperature is reached.
This recipe first appeared in Season 1 of Good Eats: Reloaded.
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  • 1 (1 1/2-inch thick) boneless ribeye steak, about 14 ounces
  • 2 teaspoons kosher salt
  • 1 1/2 teaspoon peanut oil

Specialized Hardware

Probe thermometer
12-inch cast-iron skillet
Reverse-sear ribeye steak sliced diagonally against the grain.
ACTIVE TIME: 15 minutes
TOTAL TIME: 7 hours 30 minutes
Yield: 2 servings

Procedure

  • Season steak on both sides with the salt and place on a rack set inside a rimmed sheet pan. Refrigerate for at least 6 hours, or up to 24.
  • Heat oven to 200ºF. Insert a probe thermometer horizontally through the side of the steak and roast, still on the rack and sheet pan, until it reaches an internal temperature of 120ºF, about 1 hour. Remove steak from the oven and rest, uncovered, for 10 minutes.
  • Meanwhile, place a 12-inch cast iron skillet over high heat until it reaches at least 600ºF, at least 10 minutes. (If you don't have an infrared thermometer, you'll know you're close when 1/2 teaspoon water dropped in the middle of the pan has completely evaporated in 5 seconds.
  • Brush a very light coat of peanut oil onto both sides of the steak. Transfer to the hot skillet and sear on each side until deeply browned, 45 seconds per side. Use a stopwatch!
  • Transfer to a clean rack and let rest for 5 minutes. Slice diagonally against the grain to serve.
Alton independently selects these products—if you buy from one of our links, we may earn a commission from the brand.

Asparagus Terrine

 

Course: Appetizers
Keyword: Appetizers, Asparagus Terrine, Dips, Snacks, Vegetables, Vegetarian

Asparagus Terrine

ACTIVE TIME: 35 minutes
TOTAL TIME: 2 hours 35 minutes
Yield: 9 to 10 servings
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Steamed Asparagus

  • 1/4 cup water
  • 1 pound fresh asparagus, 1 to 1 1/2 inches cut off the bottom
  • 1/2 teaspoon kosher salt

Asparagus Terrine

  • 2 teaspoons unflavored powdered gelatin
  • 2 tablespoons cold water
  • 8 ounces quark or farmer's cheese, at room temperature
  • 1 (8-ounce) block cream cheese, at room temperature
  • 3 to 5 jarred anchovies in olive oil, drained
  • 7 whole chives
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup roughly chopped flat-leaf parsley
  • Toasted French bread slices, for serving

Specialized Hardware

Spritz bottle
Food processor
ACTIVE TIME: 35 minutes
TOTAL TIME: 2 hours 35 minutes
Yield: 9 to 10 servings

Procedure

Steamed Asparagus

  • Pour or spritz the water onto 4 paper towels. Spread out the paper towels and lay the asparagus on top of the dampened towels. Sprinkle with the salt. Roll up the asparagus in the dampened towels. Lay the bundle, seam-side down, in the microwave. Microwave on high until the asparagus is just crisp-tender, 3 to 4 minutes. Remove from the microwave using tongs, carefully unwrap, and set aside.

Asparagus Terrine

  • Spritz a 9-by-5-inch loaf pan with water and line it with plastic wrap, leaving enough excess to fold over the top when filled.
  • Combine the gelatin and water in a 1-quart saucepan and set aside to bloom for 5 minutes.
  • Put the quark, cream cheese, anchovies, chives, and black pepper in the bowl of a food processor and process for 1 minute. Stop and scrape down the sides of the bowl.
  • Put the bloomed gelatin over low heat until melted, about 1 minute. Remove from the heat. With the food processor running, slowly pour the melted gelatin into the cheese mixture and process for 30 seconds.
  • Sprinkle the parsley evenly across the bottom of the prepared loaf pan. Pour 1/4 of the cheese mixture over the parsley. Top with 1/3 of the asparagus in a single layer, alternating direction of tips. Repeat with remaining cheese mixture and asparagus, ending with the cheese mixture. Fold the excess plastic wrap over the filling. Set a second loaf pan on top of the plastic wrap and press down to compact. Refrigerate until firm, about 2 hours.
  • Serve chilled, cut into 1-inch slices, along with crackers or toasted French bread slices. To store, wrap in plastic wrap and refrigerate for up to 2 days.

Spicy Pineapple Slices

 

Course: Sweets
Keyword: Dairy-Free, Dessert, Fruit, Gluten-Free, Grill, Spicy Pineapple Slices, Summer

Spicy Pineapple Slices

ACTIVE TIME: 18 minutes
TOTAL TIME: 18 minutes
Yield: 6 servings
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  • 0.5 teaspoon kosher salt
  • 1 teaspoon chile powder
  • 1 tablespoon dark brown sugar
  • 8 (1-inch) slices pineapple
  • Vegetable oil, for coating the grill or grill pan
ACTIVE TIME: 18 minutes
TOTAL TIME: 18 minutes
Yield: 6 servings

Procedure

  • Heat a gas or charcoal grill or a grill pan over medium high heat.
  • In a small bowl, mix the salt, chile powder, and brown sugar. Sprinkle over both sides of the pineapple slices.
  • Brush the grill or grill pan with vegetable oil, and grill the pineapple slices on high heat for 1 minute per side. Reduce heat to low and continue cooking until the pineapple has softened and the sugar has caramelized on the edges, 2 to 3 minutes per side.