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Tall and Tangy Tofu Thangy

 

Course: Drinks
Keyword: Breakfast, Brunch, Drinks, Healthy, Non-Alcoholic, Snacks, Tall and Tangy Tofu Thangy

Tall and Tangy Tofu Thangy

ACTIVE TIME: 5 minutes
TOTAL TIME: 5 minutes
Yield: 2 servings
This sweet and tangy breakfast shake gets a nutritious plant-based protein boost from silken tofu, which also makes this dairy-free treat extra creamy.
This recipe first appeared in Season 3 of Good Eats.
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  • 8 ounces frozen fruit
  • 6 fluid ounces cranberry juice
  • 2 teaspoons lemon juice
  • 1 teaspoon agave syrup
  • 1 (12-ounce) block silken tofu

Specialized Hardware

Blender
ACTIVE TIME: 5 minutes
TOTAL TIME: 5 minutes
Yield: 2 servings

Procedure

  • Combine the frozen fruit, cranberry juice, lemon juice, and agave syrup in a blender and puree for 30 seconds. Add the tofu and blend until smooth, about 30 seconds. Serve immediately.

Pistachio Fruit Balls

 

Course: Sweets
Keyword: Candy, Dairy-Free, Desserts, Gluten-Free, Pistachio Fruit Balls, Snacks

Pistachio Fruit Balls

ACTIVE TIME: 20 minutes
TOTAL TIME: 20 minutes
Yield: 24 balls
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  • 1 cup roasted pistachios
  • 1 cup dried cherries
  • 1/2 cup dried apricots
  • 1/2 cup golden raisins
  • 1/2 cup pitted dates
  • 1 tablespoon orange juice
  • 2 tablespoons creme de cassis

Specialized Hardware

Food processor
ACTIVE TIME: 20 minutes
TOTAL TIME: 20 minutes
Yield: 24 balls

Procedure

  • Finely chop the pistachios in a food processor. Divide the chopped pistachios in half and set side.
  • Put the cherries, apricots, raisins, and dates through a food grinder using the medium-grind blade. Add to a bowl with half of the pistachios. Add the orange juice and creme de cassis to the mixture and combine, using your hands, until the liquid is evenly distributed throughout. Shape the mixture into 24 walnut-sized balls and roll them in the remaining chopped pistachios. Store in an airtight container in the refrigerator for up to 1 week.

Strawberry Pudding

 

Course: Sweets
Keyword: Brunch, Desserts, Fruit, Spring, Strawberry Pudding, Summer

Strawberry Pudding

ACTIVE TIME: 30 minutes
TOTAL TIME: 10 hours 30 minutes
Yield: 4 servings
Photo by Lynne Calamia
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Macerated Strawberries

  • 1 pint strawberries, hulled and sliced
  • 3/4 cup red wine
  • 1/8 cup orange blossom honey
  • 1/2 teaspoon lemon zest
  • 3/4 teaspoon freshly ground black pepper
  • 1/4 cup sugar
  • 10 mint leaves, torn

Strawberry Pudding

  • 16 slices stale potato bread
  • 1 tablespoon unsalted butter, melted

Specialized Hardware

4 empty 15-ounce soup cans
ACTIVE TIME: 30 minutes
TOTAL TIME: 10 hours 30 minutes
Yield: 4 servings

Procedure

Macerated Strawberries

  • In a large plastic container, combine the strawberries, red wine, honey, lemon zest, black pepper, sugar, and mint, stirring gently. Cover and let stand in the refrigerator for 2 hours.

Strawberry Pudding

  • Remove both ends from 4 (15-ounce) soup cans. Save 4 of the ends. Using one of the soup cans with the ends removed, cut the potato bread into 16 rounds. To avoid torn bread, press straight down, do not twist. Let bread sit for 2 hours to dry out.
  • Brush the melted butter on 1 side of 4 of the bread rounds.
  • Place the soup cans on a half-sheet pan lined with parchment paper. Place the buttered bread rounds, buttered-side down, in each can. Spoon 1 tablespoon of the strawberries with liquid to cover over each round. Repeat layering strawberries and bread rounds until you have 3 layers of strawberries and 4 layers of bread. Top each with an additional tablespoon of strawberries.
  • Place reserved ends of soup cans on top of final round and weight with cans of soda. Refrigerate for 8 hours. Remove the cans and serve with whipped or clotted cream.

Whipped Potatoes

 

Course: Sides & Salads
Keyword: Christmas, Fall, Holidays, Sides, Thanksgiving, Whipped Potatoes

Whipped Potatoes

ACTIVE TIME: 50 minutes
TOTAL TIME: 1 hour 45 minutes
Yield: 12 to 16 servings
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  • 4 pounds (about 7 medium) russet potatoes
  • 11 tablespoons high-quality unsalted butter
  • 1 leek white and light green parts only, cleaned and sliced into thin rings, optional
  • 1 tablespoon chopped fresh chives
  • 0.25 cup kosher salt, divided
  • 6 fluid ounces heavy cream
  • 0.5 teaspoon freshly ground white pepper, plus more to taste

Specialized Hardware

Dutch oven
Electric hand mixer
ACTIVE TIME: 50 minutes
TOTAL TIME: 1 hour 45 minutes
Yield: 12 to 16 servings

Procedure

  • Peel and roughly chop the potatoes into quarters. If potatoes are especially large, cut them into 2-inch pieces.
  • Place potatoes in a salad spinner or a colander set inside a large bowl. Fill with water to cover the potatoes by 1 inch and let soak 30 minutes. Covered potatoes can be refrigerated for up to 4 hours.
  • Meanwhile, combine the butter, leeks, if using, and chives in a small saucepan and place over medium heat. When the butter has melted and starts to bubble, reduce the heat to low and simmer until the butter is flavorful but the solids have not browned, about 10 minutes. Remove from the heat and let steep for 20 minutes. Strain through a fine sieve and set the butter aside. The solids can be reserved for stirring into the final dish or for another use.
  • Remove the potatoes from the water and drain, being careful not to stir up the starch that has settled on the bottom. Move the potatoes to a large, wide Dutch oven and cover with fresh water by 1 inch. Add 3 tablespoons of the salt and place over high heat until water comes to a gentle boil. Reduce the heat to medium to maintain a gentle but not full or "roiling" boil. Cook the potatoes gently until the internal temperature of the potatoes reaches 205ºF and the thermometer probe meets barely any resistance, 25 to 35 minutes.
  • Drain the potatoes, then rinse thoroughly with hot water and allow to drain again.
  • Meanwhile, heat the cream in the microwave for 45 seconds. Avoid boiling.
  • Return the potatoes to the pot and stir over low heat for 1 minute to dry them further. Add the melted butter, then roughly mash the potatoes with a potato masher, being sure to press the masher all the way to the bottom of the pot.
  • Add the warmed cream, white pepper, and remaining tablespoon of salt. Whip the potatoes with an electric hand mixer, starting on low then boosting the speed to high for 30 seconds. Scrape the sides of the bowl and whip for 10 more seconds. That's it. Whipping any further will result in gluey...not fluffy. Transfer to a large (ideally warmed) bowl and serve to a grateful world.

Roasted Chickpeas

Course: Appetizers
Keyword: Appetizers, Gluten-Free, Healthy, Roasted Chickpeas, Snacks, Vegetarian

Roasted Chickpeas

ACTIVE TIME: 10 minutes
TOTAL TIME: 13 hours 10 minutes
Yield: 4
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  • 1 pound dried chickpeas
  • 1/4 cup plus 1 teaspoon red wine vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon Dijon mustard
  • 1 1/2 teaspoons kosher salt, divided
ACTIVE TIME: 10 minutes
TOTAL TIME: 13 hours 10 minutes
Yield: 4

Procedure

  • Place the chickpeas in a medium bowl and cover with 2 inches of water. Soak overnight.
  • Heat oven to 400ºF.
  • Drain the chickpeas, return to the mixing bowl, and set aside.
  • Place 1/4 cup vinegar, the mustard, and 1 teaspoon salt into a small lidded container and shake vigorously to combine. Add the olive oil and shake to combine. Pour the dressing over the chickpeas and toss to combine. Spread the chickpeas on a half-sheet pan and roast until the chickpeas are deep golden brown and crunchy, tossing every 15 minutes, for 60 to 65 minutes. Remove from the oven, return to the mixing bowl, add the remaining vinegar and salt, and toss to combine. Transfer back to the sheet pan and spread out to cool completely before serving as a snack.

Aunt Verna’s Orange Cake

 

Course: Sweets
Keyword: Aunt Verna's Orange Cake, Baking, Brunch, Desserts, Spring

Aunt Verna's Orange Cake

ACTIVE TIME: 15 minutes
TOTAL TIME: 35 minutes
Yield: 6 to 8 servings
Photo by Lynne Calamia
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  • 1 cup orange blossom honey
  • 2 large eggs
  • 1/2 cup sugar
  • 1/2 cup vegetable oil
  • 1 tablespoon orange zest
  • 1/2 cup orange juice
  • 2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp kosher salt
ACTIVE TIME: 15 minutes
TOTAL TIME: 35 minutes
Yield: 6 to 8 servings

Procedure

  • Heat oven to 325ºF. Lightly coat a loaf pan with nonstick spray.
  • In a large bowl, whisk together honey, eggs , sugar, and oil until thoroughly integrated. Stir in orange zest and orange juice. Sift together flour, baking powder, and salt. Add slowly to egg mixture. Add the mixture to the prepared pan and bake for 1 hour. check for doneness with a wooden skewer. (If it comes out clean, you are done. If not, give it another 5 minutes and check it again).

Eggplant Steaks

Course: Mains
Keyword: Eggplant Steaks, Sides, Vegetarian, Weeknight Dinner

Eggplant Steaks

ACTIVE TIME: 30 minutes
TOTAL TIME: 30 minutes
Yield: 4 servings
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  • 1 (12-ounce) eggplant, cut into 8 (1/2-inch thick) slices
  • Kosher salt
  • 1/4 cup Worcestershire sauce
  • 1/4 cup thick steak sauce
  • 1/2 cup olive oil
  • 2 tablespoon honey
  • 1 tablespoon apple cider vinegar
  • Freshly ground black pepper, to taste
  • 1 cup grated Parmesan
  • 3 tablespoons chopped parsley, optional
ACTIVE TIME: 30 minutes
TOTAL TIME: 30 minutes
Yield: 4 servings

Procedure

  • Place the eggplant slices on a wire rack set over the sink. Sprinkle generously with kosher salt on one side, allow to sit for 15 minutes, flip, sprinkle, and allow to sit for another 15 minutes. Rinse thoroughly under cool water and gently squeeze out excess water. Place the slices on paper towels and pat dry.
  • Set an oven rack in the top third of the oven and heat oven to high broiler setting.
  • Whisk together the Worcestershire, steak sauce, olive oil, honey, and apple cider vinegar in a large bowl. Season with salt and pepper.
  • Place the slices in the bowl with the sauce and toss to coat. Transfer the eggplant slices to a half-sheet pan fitted with a wire rack. Place the tray under the broiler until eggplant is nicely browned, 3 to 4 minutes. Turn slices over and place back under the broiler until well browned, about 3 minutes. Generously sprinkle the Parmesan over all of the slices. Place back under the broiler for 1 minute to nicely brown the cheese. Serve plain or sprinkle with chopped parsley. Serve immediately.

Coleslaw

 

Course: Sides & Salads
Keyword: Coleslaw, Gluten-Free, Healthy, Salads, Sides, Vegetarian

Coleslaw

Classic creamy coleslaw with cabbage and carrots
ACTIVE TIME: 30 minutes
TOTAL TIME: 3 hours 30 minutes
Yield: 8 to 10 servings
Photo by Lynne Calamia
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  • 1 1/2 pounds green cabbage, thinly sliced
  • 1 pound red cabbage, thinly sliced
  • 2 tablespoons kosher salt
  • 1/2 cup buttermilk
  • 1/4 cup plain yogurt
  • 1/4 cup mayonnaise
  • 1 tablespoon sweet pickle juice
  • 1 teaspoon dry mustard powder
  • 1/2 teaspoon freshly ground black pepper
  • 1 large carrot, peeled and grated
  • 1 tablespoon finely chopped chives
Classic creamy coleslaw with cabbage and carrots
ACTIVE TIME: 30 minutes
TOTAL TIME: 3 hours 30 minutes
Yield: 8 to 10 servings

Procedure

  • Combine the all of the cabbage in a large colander along with the salt, toss, and set in the sink to drain for 3 hours.
  • Thoroughly rinse the cabbage under cool running water for at least 1 minute. Transfer the cabbage to a salad spinner to dry thoroughly.
  • Whisk together the buttermilk, yogurt, mayonnaise, pickle juice, mustard powder, and black pepper in a large mixing bowl. Add the cabbage, carrot, and chives, and toss to combine. Serve immediately, or store in the refrigerator for up to 3 days.

Crab Cakes

 

Course: Mains
Keyword: Appetizers, Crab Cakes, Dairy-Free, Fried, Seafood

Crab Cakes

ACTIVE TIME: 22 minutes
TOTAL TIME: 22 minutes
Yield: 4 to 6 cakes
Photo by Lynne Calamia
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  • 1 cup lump crabmeat
  • 1 cup special crabmeat (small pieces white crabmeat)
  • 1/2 cup mayonnaise
  • 1/2 teaspoon freshly ground black pepper
  • 1 lemon, juiced
  • 1/8 tsp hot sauce
  • 1/4 tsp Worcestershire sauce
  • 1 1/2 cups panko breadcrumbs, divided
  • 5 1/2 cups canola oil, for frying

Specialized Hardware

Candy/fry thermometer
ACTIVE TIME: 22 minutes
TOTAL TIME: 22 minutes
Yield: 4 to 6 cakes

Procedure

  • For crab cakes: Heat 1 inch of canola oil in an 11-inch straight-sided sauté pan fitted with a deep-fry thermometer.
  • Combine the crabmeat, mayonnaise, pepper, lemon juice, hot sauce, Worcestershire sauce, and half of the panko breadcrumbs in a large bowl. Form into equal sized cakes. Place the remaining panko breadcrumbs in a pie plate and coat the cakes evenly. When the oil reaches 375ºF, pan-fry the cakes until golden brown, 2-3 minutes per side. Drain the finished cakes on a wire rack set over a half-sheet pan lined with paper towels.

Peanut Brittle

 

Course: Sweets
Keyword: Candy, Desserts, Fall, Halloween, Peanut Brittle, Southern

Peanut Brittle

ACTIVE TIME: 20 minutes
TOTAL TIME: 1 hour
Yield: 1 1/2 pounds
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  • 1 1/2 cups lightly salted, roasted peanuts
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon cayenne pepper
  • 3 cups sugar
  • 1 1/2 cups water

Specialized Hardware

12-inch cast-iron skillet
ACTIVE TIME: 20 minutes
TOTAL TIME: 1 hour
Yield: 1 1/2 pounds

Procedure

  • Combine the peanuts, cinnamon, cayenne, and salt a small mixing bowl and set aside.
  • Line a half-sheet pan with a silicone baking mat. Coat the bottom of a second half-sheet pan with vegetable oil.
  • Set a 3-quart saucier inside a 12-inch cast-iron skillet. Add the sugar and water to the saucepan and cook over high heat, stirring occasionally with a wooden spoon, until it comes to a boil. Stop stirring, cover, and cook for 3 minutes. Uncover, reduce heat to medium, and cook until the sugar is a light amber in color, approximately 25 minutes. The mixture should reach 350ºF.
  • Remove from the heat and stir in the peanut mixture — this will greatly reduce the temperature of the sugar, so work quickly. Once evenly mixed, pour the mixture onto the lined half-sheet pan. Working quickly, use an oiled spatula to spread the mixture thin. Top with the oiled half-sheet pan and press into a single layer. Cool completely, about 30 minutes, and then break into pieces. Store in an airtight container for up to 2 weeks.