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Escabeche of Trout

Course: Mains
Keyword: Dairy-Free, Escabeche of Trout, Healthy, Seafood, Spanish

Escabeche of Trout

ACTIVE TIME: 12 minutes
TOTAL TIME: 1 hour 22 minutes
Yield: 4 servings
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ACTIVE TIME: 12 minutes
TOTAL TIME: 1 hour 22 minutes
Yield: 4 servings

Procedure

  • Combine the flour, 1 teaspoon salt, and 1/4 teaspoon black pepper in a 1-gallon zip-top bag. Pat the trout dry, add to the bag with the seasoned flour, and toss to coat.
  • Heat the olive oil in a 12-inch saute pan set over medium-high heat until it shimmers. Carefully add the trout to the pan. Cook on each side for 1 minute.
  • Using tongs or a fish spatula, transfer the trout to a 13-by-9-inch glass baking dish. Reduce the heat to medium, add the onion, and cook until translucent, approximately 5 minutes. Add the garlic and cook for an additional minute. Add the remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, thyme, coriander, paprika, white wine, vinegar, and lemon zest. Decrease the heat to low and simmer, uncovered, for 10 minutes.
  • Remove the marinade from the heat and pour over the trout. Refrigerate, uncovered, for at least 1 hour before serving. Serve cool or at room temperature with the sauce and onions. Refrigerate, covered, for up to 12 hours.

Dried Pear and Fig Compote

 

Course: Sauces & Condiments
Keyword: Breakfast, Brunch, Condiments, Dried Pear and Fig Compote, Make-Ahead, Preserves

Dried Pear and Fig Compote

ACTIVE TIME: 15 minutes
TOTAL TIME: 1 hour 45 minutes
Yield: 2 cups
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  • 3/4 cup dried figs, roughly chopped
  • 1 cup dried pears, roughly chopped
  • 1 cup apple cider
  • 1/2 cup white wine
  • 2 tablespoons orange blossom honey
  • 6 whole cloves
  • 1 stick cinnamon
  • 1 whole star anise pod
  • 1/2 vanilla bean
  • 1 (1-inch) strip lemon peel
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon kosher salt
ACTIVE TIME: 15 minutes
TOTAL TIME: 1 hour 45 minutes
Yield: 2 cups

Procedure

  • Combine all ingredients in a medium saucepan and bring to a simmer over medium heat. Reduce the heat to low, cover, and simmer for 1 to 1 1/2 hours. Remove cloves, cinnamon stick, and star anise. Serve warm or cool with pork or lamb dishes, or as topping for ice cream. Store in an airtight container with a lid in the refrigerator for up to 2 weeks.

Mr. Crunchy with an Egg (Mrs. Crunchy)

 

Course: Soups & Sandwiches
Keyword: Brunch, Eggs, French, Mr. Crunchy with an Egg (Mrs. Crunchy), Sandwiches

Mr. Crunchy with an Egg (Mrs. Crunchy)

ACTIVE TIME: 30 minutes
TOTAL TIME: 30 minutes
Yield: 4 servings
Photo by Lynne Calamia
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Bechamel

  • 2 tablespoons unsalted butter
  • 1 ounce all-purpose flour
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground white pepper
  • 8 fluid ounces whole milk
  • 2 teaspoons fresh thyme leaves

Sandwiches

  • 4 (1/2-inch thick) slices sourdough bread
  • 2 tablespoons whole-grain mustard
  • 8 ounces thinly sliced Black Forest ham, cut into 1-inch wide strips
  • 8 ounces Gruyere, grated
  • 2 teaspoons herbes de Provence
  • 2 tablespoons olive oil
  • 4 large eggs
  • Kosher salt
  • Freshly ground black pepper
ACTIVE TIME: 30 minutes
TOTAL TIME: 30 minutes
Yield: 4 servings

Procedure

  • For the bechamel: Melt the butter in a 4-quart saucepan over medium-low heat. Whisk in the flour and cook for 2 minutes, whisking occasionally, until the roux smells nutty. Whisk in the nutmeg, salt, white pepper, milk, and thyme. Cook the milk mixture, whisking continuously, until thickened, about 4 minutes. Set the sauce aside to cool and thicken slightly more while preparing the sandwiches.
  • For the sandwiches: Set an oven rack 6 inches under the broiler and heat the broiler to high. Line a half-sheet pan with aluminum foil and coat with a little nonstick cooking spray. Set the bread slices on the pan, then spread equally with the mustard. Top the bread slices with 2 ounces each of the ham.
  • In a medium bowl, combine the Gruyere with the herbs de Provence. Cover the ham evenly with the bechamel and top each with 2 ounces of the Gruyere mixture. Broil these open-faced sandwiches until the cheese is melted and lightly browned, 2 to 3 minutes.
  • Meanwhile, add the oil to a medium saute pan over medium heat. When the oil is hot, crack the eggs into the pan (it's OK if they run together). Sprinkle with a little salt and pepper. Cook until the whites start to set, 2 to 3 minutes, and then cover and continue cooking until the whites are set but the yolks are still runny, 1 to 2 minutes more. Place each egg on top of a sandwich.
  • Serve with a knife and fork and plenty of napkins.

True Brew

 

Course: Drinks
Keyword: Breakfast, Brunch, Coffee, Drinks, Non-Alcoholic, True Brew

True Brew

ACTIVE TIME: 10 minutes
TOTAL TIME: 10 minutes
Yield: 4 cups
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  • 28 fluid ounces filtered water
  • 8 tablespoons freshly ground coffee

Specialized Hardware

Electric kettle
32-ounce thermos
ACTIVE TIME: 10 minutes
TOTAL TIME: 10 minutes
Yield: 4 cups

Procedure

  • Bring water to a boil in an electric kettle.
  • Meanwhile, set up the device: Place a manual-drip filter holder atop a 32-ounce thermos and place either an appropriately sized gold mesh or paper filter into holder.
  • Grind coffee and place in filter. Slowly pour water into filter, pausing when it fills. It will take 3 minutes to get it all through. (If it takes more than 4 minutes, your grind is too fine.)
  • Remove filter and enjoy ... you might want to pour it into a mug of course.
  • Tightly seal thermos to preserve heat.

Soy Honey Bacon

 

Course: Breakfast
Keyword: Breakfast, Brunch, Meats, Pork, Soy Honey Brine

Soy Honey Bacon

ACTIVE TIME: 15 minutes
TOTAL TIME: 3 days 6 hours 20 minutes
Yield: 1 pound
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  • 1 cup soy sauce
  • 11/2 cups honey
  • 1/4 cup salt
  • 2 quarts apple juice
  • 1 pound pork belly

Specialized Hardware

Smoker
ACTIVE TIME: 15 minutes
TOTAL TIME: 3 days 6 hours 20 minutes
Yield: 1 pound

Procedure

  • In a 2-quart, non-reactive sauce pan, combine the soy sauce, honey, and salt, and simmer until solids are dissolved. In a large heat-proof container, add the soy mixture to the apple juice, cool, and submerge the pork belly in mixture. Cover and place in the refrigerator for 3 days.
  • After 3 days, remove the pork from the brine, rinse the belly, and pat dry with paper towels. Lay on a wire rack-lined half-sheet pan and place in front of a fan for 1 hour to form a pellicle (thin crust). Lay the pork in the protein box of a cold smoker and smoke for 4 to 6 hours. Chill the meat in the freezer for 1 hour to stiffen for easy slicing into strips of bacon. Slice what you need and keep the remainder in a freezer safe bag in the refrigerator or freezer.
  • Place the strips of bacon onto a wire rack-lined half-sheet pan and place into a cold oven. Turn the oven to 400ºF and cook for 12 to 15 minutes, depending on how crispy you like your bacon. Remove from rack and drain on paper towels. Enjoy.

Sweet Dried Fruit Compote

 

Course: Sauces & Condiments
Keyword: Breakfast, Brunch, Condiments, Make-Ahead, Preserves, Sweet Dried Fruit Compote

Sweet Dried Fruit Compote

ACTIVE TIME: 45 minutes
TOTAL TIME: 1 hour 55 minutes
Yield: 4 cups
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  • 4 cups water, divided
  • 8 ounces dried apples, pears, and apricots
  • 1/2 cup freshly squeezed orange juice
  • 1/2 cup sugar
  • 1 lemon, zested
  • 1 cinnamon stick
  • 1 whole clove
ACTIVE TIME: 45 minutes
TOTAL TIME: 1 hour 55 minutes
Yield: 4 cups

Procedure

  • Combine 2 cups of the water with the dried fruit in a large bowl. Let soak for 1 hour.
  • In a small saucepan, combine the remaining 2 cups water, orange juice, sugar, and lemon zest over medium-high heat. Add the fruit and the soaking liquid to the pan. Bring to a boil, stirring occasionally. Reduce the heat to medium-low and add the cinnamon and clove. Simmer 40 minutes, stirring occasionally, until the fruit has softened and the mixture has thickened. Remove from the heat and set aside to cool. Serve warm or cold.

Easy Tofu Dressing

Course: Sauces & Condiments
Keyword: Condiments, Easy Tofu Dressing, Gluten-Free, Japanese, Vegetarian

Easy Tofu Dressing

ACTIVE TIME: 10 minutes
TOTAL TIME: 10 minutes
Yield: 3 cups
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  • 12 ounces firm silken tofu
  • 1/2 cup buttermilk
  • 1/4 cup ketchup
  • 2 tablespoons sweet pickle relish
  • 1 tablespoon Dijon mustard
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Specialized Hardware

Blender
ACTIVE TIME: 10 minutes
TOTAL TIME: 10 minutes
Yield: 3 cups

Procedure

  • Add all of the ingredients to a blender and combine until smooth. Store in an airtight container in the refrigerator for up to 1 week. Serve as a dressing for a salad, as a sauce for a hamburger, or a dip for vegetables.

Tequila Sunrise

 

Course: Drinks
Keyword: Cocktails, Drinks, Summer, Tequila, Tequila Sunrise

Tequila Sunrise

Tequila sunrise with ice in a rocks glass.
ACTIVE TIME: 5 minutes
TOTAL TIME: 5 minutes
Yield: 1 cocktail
Most tequila lovers think of the tequila sunrise as a silly drink for people who don't actually like tequila. Believe me, homemade pomegranate syrup changes everything.
This recipe first appeared in Season 10 of Good Eats.
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Pomegranate Syrup

  • 4 cups pomegranate juice
  • 1/2 cup sugar
  • 1 tablespoon freshly squeezed lemon juice

Tequila Sunrise

  • Ice
  • 1 1/2 fluid ounces tequila
  • Freshly squeezed orange juice
  • 1/2 ounce homemade pomegranate syrup
Tequila sunrise with ice in a rocks glass.
ACTIVE TIME: 5 minutes
TOTAL TIME: 5 minutes
Yield: 1 cocktail

Procedure

Pomegranate Syrup

  • Place the pomegranate juice, sugar, and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low, and cook until the mixture has reduced to 1 1/2 cups, approximately 50 minutes. It should be the consistency of syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.

Tequila Sunrise

  • Fill a Collins or highball glass with ice. Add the tequila, followed by enough orange juice to come almost to the top of the glass; the amount will vary depending on the size of the glass. Gently pour the pomegranate syrup into the glass and serve. Do not stir.

Trail Mix

 

Course: Sweets
Keyword: Dairy-Free, Gluten-Free, Healthy, Make-Ahead, Snacks, Trail Mix

Trail Mix

ACTIVE TIME: 5 minutes
TOTAL TIME: 5 minutes
Yield: 5 cups
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  • 3 cups dried fruit
  • 1 cup mixed nuts
  • 1 cup granola
ACTIVE TIME: 5 minutes
TOTAL TIME: 5 minutes
Yield: 5 cups

Procedure

  • Combine the fruit, nuts, and granola in a large bowl. To store trail mix, place in an airtight glass container. Keep container in a cool, dry place for up to 1 month.

Vegetable Curry

 

Course: Mains
Keyword: Healthy, Indian, Vegetable Curry, Vegetables, Vegetarian, Weeknight Dinner

Vegetable Curry

ACTIVE TIME: 15 minutes
TOTAL TIME: 15 minutes
Yield: 2 servings
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  • 1 (1-pound) bag mixed frozen vegetables
  • 2/3 cup plain yogurt
  • 1 teaspoon cornstarch
  • 2 tablespoons vegetable oil
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon mustard seeds
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon freshly ground coriander
  • 1/8 teaspoon freshly ground cinnamon
  • 2 cloves garlic, crushed
  • 3 dried red chiles, stems and seeds removed if less heat is desired
  • 1/4 teaspoon sugar
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper, optional
ACTIVE TIME: 15 minutes
TOTAL TIME: 15 minutes
Yield: 2 servings

Procedure

  • Poke several holes in the bag of frozen vegetables and microwave on high until thawed, 2 to 3 minutes. Set aside.
  • In medium mixing bowl, whisk together yogurt and cornstarch. Set aside.
  • Heat oil in a 10-inch, non-reactive saute pan over medium-high heat. Add cumin seeds, fennel seeds, and mustard seeds, cover pan with a splatter screen, and cook, stirring occasionally, until they begin to pop. Once they begin to pop, turn the heat down to medium, and add turmeric, onion powder, coriander, cinnamon, garlic, and chiles. Saute until garlic turns golden brown in color, 3 to 5 minutes. Gently add the vegetables, sugar, salt and pepper, if desired, and cook until vegetables are heated through, 3 to 5 minutes. Remove vegetables from heat, pour into bowl with yogurt mixture, and stir to combine. Remove chiles if desired, and serve immediately.