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Beer Bread

 

Course: Breads
Keyword: Baking, Beer Bread, Breakfast, Brunch, Sides

Beer Bread

ACTIVE TIME: 15 minutes
TOTAL TIME: 1 hour 35 minutes
Yield: 10 to 12 servings
Photo by Lynne Calamia
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Specialized Hardware

9-by-5-inch loaf pan
Digital instant-read thermometer
ACTIVE TIME: 15 minutes
TOTAL TIME: 1 hour 35 minutes
Yield: 10 to 12 servings

Procedure

  • Heat oven to 375ºF. Coat the inside of a 9-by-5-inch loaf pan with nonstick spray and set aside.
  • Whisk together the all-purpose flour, wheat flour, baking powder, salt, sugar, and dill in a large mixing bowl. Add in the cheese and stir in the beer just to combine. Spread the batter evenly in the prepared pan. Sprinkle with the sunflower seeds, if using.
  • Bake on the middle rack of the oven until the bread reaches an internal temperature of 210ºF on a digital instant-read thermometer, 45 to 55 minutes.
  • Remove from the oven and cool in the pan for 10 minutes. Transfer the loaf to a wire rack to cool for 10 to 15 minutes before slicing and serving.

Dill Pickles

 

Course: Sauces & Condiments
Keyword: Dill Pickles, Gluten-Free, Pickles, Vegetables, Vegetarian

Dill Pickles

ACTIVE TIME: 15 minutes
TOTAL TIME: 10 days 15 minutes
Yield: 3 pounds
photo by Lynne Calamia
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  • 1/2 cup pickling salt
  • 1 gallon filtered water
  • 3 pounds pickling cucumbers, 4 to 6 inches long
  • 1 tablespoon black peppercorns
  • 1 tablespoon red pepper flakes
  • 2 cloves garlic, crushed
  • 1 teaspoon dill seed
  • 1 large bunch dill
ACTIVE TIME: 15 minutes
TOTAL TIME: 10 days 15 minutes
Yield: 3 pounds

Procedure

  • Combine the salt and water in a pitcher and stir until the salt has dissolved.
  • Rinse the cucumbers thoroughly and snip off the blossom end stem. Set aside.
  • Place the peppercorns, pepper flakes, garlic, dill seed, and fresh dill into a 1-gallon crock. Add the cucumbers to the crock on top of the aromatics. Pour the brine mixture over the cucumbers to completely cover. Pour the remaining water into a 1-gallon zip-top plastic bag and seal. Place the bag on top of the pickles, ensuring that they are completely submerged in the brine. Set in a cool, dry place for 3 days.
  • Check the crock after 3 days. Fermentation has begun if you see bubbles rising to the top of the crock. After this, check the crock daily and skim off any scum that forms. If scum forms on the plastic bag, rinse it off, and return to the top of the crock.
  • The fermentation is complete when the pickles taste sour and the bubbles have stopped rising, 6 to 7 days. Once this happens, cover the crock loosely and place in the refrigerator for 3 days, skimming daily or as needed. Store for up to 2 months in the refrigerator, skimming as needed. If the pickles become soft or begin to take on an off odor, discard them.

Chocolate Coconut Balls

 

Course: Sweets
Keyword: Candy, Chocolate, Chocolate Coconut Balls, Desserts, Make-Ahead

Chocolate Coconut Balls

ACTIVE TIME: 30 minutes
TOTAL TIME: 1 hour 30 minutes
Yield: 48 cookies
Macadamia nuts and shredded coconut bring a taste of the tropics to these chocolatey coconut bonbons that come together in just 15 minutes.
This recipe first appeared in Season 6 of Good Eats.
Photo by Lynne Calamia
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  • 1 cup toasted chopped Macadamia nuts
  • 1 cup sweetened condensed milk
  • 1 1/2 teaspoons almond extract
  • 8 ounces sweetened shredded coconut
  • 1 (12-ounce) bag semisweet chocolate morsels, melted
  • 1 tablespoon shortening
ACTIVE TIME: 30 minutes
TOTAL TIME: 1 hour 30 minutes
Yield: 48 cookies

Procedure

  • Combine the nuts, condensed milk, almond extract, and coconut in a large bowl. Using fingers lightly moistened with water, press the mixture into roughly 3/4-inch balls. Place onto parchment wax paper-lined half sheet pans and refrigerate for at least 1 hour or up to overnight.
  • Lay a couple large pieces of parchment or wax paper on a work surface. Place the chocolate and shortening in a medium metal bowl. Select a pot with an opening wide enough to allow the bowl to rest on top without falling in. Fill the pot with a few inches of water and place the bowl on top, making sure the bottom of the bowl does not touch the water. Set the pot over medium heat and allow the water to maintain a low simmer. Melt the chocolate, stirring frequently with a silicone spatula until it becomes shiny and smooth. Dip the balls into the chocolate and coat evenly and lightly using a fork to turn them over. Place each ball on the parchment or wax paper to set up and dry for at least 2 hours before serving.

Poached Eggs

 

Course: Breakfast
Keyword: Breakfast, Brunch, Eggs, Gluten-Free, Perfect Poached Eggs, Vegetarian

Poached Eggs

ACTIVE TIME: 15 minutes
TOTAL TIME: 15 minutes
Yield: 1 serving
Photo by Lynne Calamia
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  • 1 teaspoon kosher salt
  • 2 teaspoons white wine vinegar
  • 1 large egg, chilled

Specialized Hardware

Custard cup or small ramekin
ACTIVE TIME: 15 minutes
TOTAL TIME: 15 minutes
Yield: 1 serving

Procedure

  • Add enough water to come 1 inch up the side of a narrow, deep 2-quart saucier. Add the salt and vinegar and bring to a simmer over medium heat. Meanwhile, crack the egg into a custard cup or small ramekin. Use the handle of a spatula or spoon to quickly stir the water in one direction until it's all smoothly spinning around.
  • Carefully drop the egg into the center of the whirlpool. The swirling water will help prevent the white from "feathering," or spreading out in the pan.
  • Turn off the heat, cover the pan, and set your timer for 5 minutes. Don't peek, poke, stir, or accost the egg in any way.
  • Remove the egg with a slotted spoon and serve immediately. Alternatively, move the egg to an ice bath and refrigerate up to 8 hours. Reheat in warm water just before serving.

Sushi Rice

 

Course: Sides & Salads
Keyword: Asian, Japanese, Sides, Sushi Rice, Vegetarian

Sushi Rice

ACTIVE TIME: 5 minutes
TOTAL TIME: 1 hour 15 minutes
Yield: 4 cups
Photo by Lynne Calamia
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  • 2 cups sushi or short-grain rice
  • 2 cups water, plus extra for rinsing rice
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons sugar
  • 1.5 teaspoons kosher salt, plus more to taste
ACTIVE TIME: 5 minutes
TOTAL TIME: 1 hour 15 minutes
Yield: 4 cups

Procedure

  • Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off, and repeat until the water is clear, 2 to 3 rinses.
  • Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting, and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.
  • Combine the rice wine vinegar, sugar, and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine, coating each grain of rice with the mixture. Allow to cool to room temperature before using to make sushi.

Creamed Corn Cornbread

 

Course: Sides & Salads
Keyword: Christmas, Creamed Corn Cornbread, Fall, Holidays, Sides, Southern, Thanksgiving

Creamed Corn Cornbread

ACTIVE TIME: 15 minutes
TOTAL TIME: 35 minutes
Yield: 8 servings
Photo by Lynne Calamia
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  • 2 cups stone-ground cornmeal
  • 1 teaspoon kosher salt
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  • 2 large eggs
  • 1 cup creamed corn
  • 2 tablespoons canola oil

Specialized Hardware

10-inch cast-iron skillet
ACTIVE TIME: 15 minutes
TOTAL TIME: 35 minutes
Yield: 8 servings

Procedure

  • Heat oven to 425ºF.
  • Place a 10-inch cast iron skillet into the oven.
  • In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together until well combined.
  • In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter.
  • Swirl the canola oil in the hot cast-iron skillet. Pour the batter into the skillet and bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.

The Oatiest Oatmeal Cookies Ever

 

Course: Sweets
Keyword: Baking, Cookies, Desserts, The Oatiest Oatmeal Cookies Ever

The Oatiest Oatmeal Cookies Ever

ACTIVE TIME: 30 minutes
TOTAL TIME: 1 hour 8 minutes
Yield: 36 cookies
Simple and delicious gluten-free oatmeal cookies use oat flour rather than wheat for a perfectly chewy, slightly sweet, and deliciously satisfying dessert.
I have baked hundreds of different "oatmeal" cookies, and 98.358 percent of them called for gobs of wheat flour. Now, why would you make an oatmeal cookie with wheat flour when you could use oat flour and produce a cookie that is gluten free?
Consider, too, the fact that such a cookie tastes more oaty and feels more crunchy and chewy than a cookie that relies on wheat — which obviously has no place in an oatmeal cookie.
This recipe first appeared in Season 14 of Good Eats.
Photo by Lynne Calamia
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  • 16 ounces old-fashioned rolled oats
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • Pinch kosher salt
  • 20 tablespoons (2 1/2 sticks) unsalted butter, at room temperature
  • 6 ounces dark brown sugar
  • 3 1/2 ounces granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 4 ounces raisins, optional

Specialized Hardware

Digital kitchen scale
Food processor
1 1/2-ounce disher
ACTIVE TIME: 30 minutes
TOTAL TIME: 1 hour 8 minutes
Yield: 36 cookies

Procedure

  • Heat oven to 375ºF. Line two half sheet pans with parchment paper and set aside.
  • Spread oats into a single layer on a half sheet pan and bake until lightly toasted, about 20 minutes. Cool the oats on the pan for 2 to 3 minutes.
  • Grind half the toasted oats in a food processor until they reach the consistency of whole wheat flour, about 3 minutes. Add the baking powder, cinnamon, and salt to the food processor, and pulse 2 to 3 times to combine. Set aside.
  • Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment, and mix on medium speed until light in color, about 3 minutes. Stop once to scrape down the sides of the bowl. Reduce the mixer speed to the lowest speed and add the egg and vanilla extract. Mix to combine. Slowly add the ground oats mixture until just combined. Stop once to scrape down the sides of the bowl. Add the remaining toasted oats and the raisins, if using. Stir to combine.
  • Scoop the dough with a 1 1/2-ounce disher onto the prepared half sheet pans, leaving 2 inches between each mound. Bake until the cookies begin to brown around the edges, 12 to 14 minutes, rotating the pan halfway through cooking. Cool on the pans for 2 minutes, and then move to a wire rack to cool completely.

Chocolate Peppermint Pinwheel Cookies

 

Course: Sweets
Keyword: Baking, Chocolate Peppermint Pinwheel Cookies, Christmas, Cookies, Desserts, Holidays

Chocolate Peppermint Pinwheel Cookies

ACTIVE TIME: 45 minutes
TOTAL TIME: 2 hours 58 minutes
Yield: 24 cookies
Photo by Lynne Calamia
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ACTIVE TIME: 45 minutes
TOTAL TIME: 2 hours 58 minutes
Yield: 24 cookies

Procedure

  • Sift together the flour, baking powder, and salt. Set aside.
  • Place the butter and sugar in the bowl of a stand mixer fitted with the paddle attacahment and beat on medium speed until light in color, about 2 minutes. Add 1 egg and the milk, and beat to combine. With the mixer on low speed, gradually add the flour, and beat until the mixture pulls away from the side of the bowl.
  • Divide the dough in half. To one half, add the chocolate and vanilla and incorporate with clean hands in a large mixing bowl. In a separate mixing bowl, add the egg yolk, peppermint extract, and crushed candy to other half of the dough and incorporate with clean hands. Cover each dough half with plastic wrap and chill for 10 to 15 minutes.
  • After the rest, generously sprinkle your work surface with powdered sugar. Roll out each half separately to approximately 1/4-inch thickness. Carefully place the peppermint dough on top of the chocolate and press together around the edges. Using parchment paper or a flexible cutting board underneath, roll the dough into a log. The log should be about 12 inches long. Wrap in parchment paper and refrigerate for 2 hours.
  • Heat oven to 375ºF. Line a half-sheet pan with parchment paper and set aside.
  • Remove dough from the refrigerator and, using a thin-bladed knife, cut into 1/2-inch slices. The dough may crack or break during cutting; use your fingers to work the dough back together and continue slicing. Place cookies 1 inch apart on the prepared pan and bake for 12 to 13 minutes, rotating the pan halfway through cooking time. Remove from oven and leave the pan for 2 minutes, then move to a wire rack to cool completely. Store in an airtight container for up to 1 week.

Rendered Lard

Course: Sauces & Condiments
Keyword: Condiments, Gluten-Free, Pork, Rendered Lard

Rendered Lard

ACTIVE TIME: 15 minutes
TOTAL TIME: 3 hours 15 minutes
Yield: 1 1/2 cups
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  • 1 pound pork fat, fatback, pork scraps or other unsmoked, uncured pork pieces
  • 1/3 cup water

Specialized Hardware

6- to 8-quart Dutch oven
ACTIVE TIME: 15 minutes
TOTAL TIME: 3 hours 15 minutes
Yield: 1 1/2 cups

Procedure

  • Heat oven to 300ºF.
  • Cut the fatback into 1/4-inch cubes, place in a 6- to 8-quart Dutch oven, and pour the water over. Put in the oven, uncovered, and stir every 30 to 40 minutes, pressing the pieces against the pan to help them melt. Cook until the fat has melted, the water has evaporated, and the pieces begin to brown slightly, 3 to 4 hours.
  • Pour through a fine-mesh strainer into a heatproof container and allow the fat to cool completely before covering and storing in the refrigerator.

Roast Duck with Oyster Dressing

 

Course: Mains
Keyword: Christmas, Fall, Holidays, Meats, Roast Duck with Oyster Dressing, Winter

Roast Duck with Oyster Dressing

ACTIVE TIME: 1 hour
TOTAL TIME: 3 days 16 hours
Yield: 4 servings
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Duck

  • 1 (5- to 5 1/2-pound) duck, giblets and neck removed
  • 0.333333333333 cup kosher salt

Oyster dressing

  • 1/4 cup duck fat
  • 1 1/2 cups chopped onions
  • 1 cup chopped celery
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 pound stale cornbread, crumbled
  • 5 ounces oyster crackers, crumbled
  • 1 1/2 teaspoons dried thyme
  • 1 teaspoon dried sage
  • 2 large eggs, lightly beaten
  • 1 pint small oysters, with their liquor

Specialized Hardware

Kitchen shears
Digital instant-read thermometer
ACTIVE TIME: 1 hour
TOTAL TIME: 3 days 16 hours
Yield: 4 servings

Procedure

  • Put the duck, breast-side down, on a cutting board and using kitchen shears, cut up one side of the spine, starting at the tail or pope's nose, all the way to the top. Turn the bird around and cut back down the other side of the spine, being careful not to cut into the thigh. Press down on the bird to flatten and make a shallow cut through the breastbone to further flatten the duck. Remove the neck flap and any extra pockets of fat. Turn the duck over, breast-side up, and make a long slash in the skin and fat of each breast, making sure not to puncture the meat.
  • Sprinkle both sides of the duck with the kosher salt and lay the duck, breast-side up, on top of a broiler pan. Line the bottom of the pan with paper towels. Put the duck, uncovered, on the bottom shelf of the refrigerator until the skin is dry and reaches a near-parchment consistency, 3 to 4 days.
  • Heat oven to 350ºF.
  • If there is still salt visible, brush it off. Remove the paper towels from the bottom of the pan. Put the pan in the middle of the oven and roast for 30 minutes. Rotate the pan 180 degrees and continue to cook until the thigh reaches an internal temperature of 180ºF on a digital instant-read thermometer, about 30 more minutes.
  • Remove the duck from the oven and increase the heat to 450ºF. Once the oven has come to temperature, return the duck to the oven, and roast until the skin is golden brown and crispy, about 10 minutes.
  • Remove the top of the broiler pan, with the duck still on it, and put it on a sheet pan to rest. Pour off the duck fat from the bottom of the pan, measure 1/4 cup, and reserve the rest for another use.
  • Decrease oven heat to 350ºF.
  • Put the broiler pan on the stove over medium heat and add the 1/4 cup of duck fat. Add the onions, celery, salt, and pepper. Cook, stirring frequently, until the onions and celery are translucent, approximately 10 minutes.
  • Meanwhile, combine the cornbread, oyster crackers, thyme, sage, eggs, oysters and their liquor in a large mixing bowl and use your hands to mix well, breaking up the oysters as you go. Add the onion and celery mixture to the bowl and stir to combine. Transfer the dressing back to the broiler pan and spread evenly. Put the dressing on the middle rack of the oven and bake until golden brown and crisp around the edges, about 30 to 35 minutes. Transfer the duck to a serving platter and serve with the dressing.