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I.C. Fennel Cordial

 

Course: Drinks
Keyword: Cocktails, Drinks, Gluten-Free, I.C. Fennel Cordial, Vodka

I.C. Fennel Cordial

Immersion circulator fennel cordial with fresh fennel and citrus zest
ACTIVE TIME: 15 minutes
TOTAL TIME: 1 hour 15 minutes
Yield: 1 quart
Infusing flavors into a spirit at room temperature can take weeks, which means you have to wait quite a while to discover whether you got it right.
Because we can maintain the perfect extraction temperature, an immersion circulator can shorten weeks to just 1 hour.
Try out this mouthwatering miracle with my fennel cordial, an herbal tipple that tastes kind of like licorice.
This recipe first appeared in Season 1 of Good Eats: The Return.
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Specialized Hardware

Immersion circulator
one-gallon zip-top freezer bag
coffee filter
Fine-mesh sieve
Immersion circulator fennel cordial with fresh fennel and citrus zest
ACTIVE TIME: 15 minutes
TOTAL TIME: 1 hour 15 minutes
Yield: 1 quart

Procedure

  • Install an immersion circulator in a water bath and set it to 140ºF.
  • Place the vodka, fennel fronds, sugar, fennel seeds, cardamom seeds, green cardamom pods, and star anise in a one-gallon zip-top freezer bag (see Cook's Note). Remove as much of the air from the bag as possible then seal and submerge the bag in the bath for 1 hour (see Cook's Note).
  • Transfer the unopened bag to an ice water bath. Once cool, strain the mixture through a coffee filter set inside a sieve and discard the solids. Don't squeeze or press the solids to extract additional liquid: It will cloud the liqueur and release off flavors.
  • Chill before serving.

Cocoa Nib Hot Chocolate

 

Course: Drinks
Keyword: Chocolate, Cocoa Nib Hot Chocolate, Drinks, Fall, Non-Alcoholic

Cocoa Nib Hot Chocolate

ACTIVE TIME: 15 minutes
TOTAL TIME: 50 minutes
Yield: 4 (6-ounce) servings
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  • 1 ounce cocoa nibs
  • 16 fluid ounces whole milk
  • 6 ounces 65% to 70% bittersweet chocolate, finely chopped
  • 3 ounces sugar
  • 2 fluid ounces water
  • 1/4 teaspoon kosher salt

Specialized Hardware

Coffee/spice grinder
French press
ACTIVE TIME: 15 minutes
TOTAL TIME: 50 minutes
Yield: 4 (6-ounce) servings

Procedure

  • Pulse the cocoa nibs in a spice grinder 3 to 4 times until the nibs are coarsely chopped. Place the nibs in a 1-quart microwave-safe measuring cup and add the milk. Microwave on high for 3 to 4 minutes or until the milk reaches 160ºF. Steep at room temperature for 30 minutes.
  • Meanwhile, combine the chocolate, sugar, water, and salt in the carafe of a 1-liter French press. Set aside.
  • After steeping, return the nib-milk mixture to the microwave and heat on high for 2 minutes until it simmers or reaches 185ºF. Strain the hot nib-milk mixture through a fine-mesh strainer into the French press carafe. Set aside for 1 minute, and then stir to combine the chocolate and milk. Pump the plunger of the French press 10 to 15 times to froth and aerate. Serve immediately.

Silky Salsa Verde

 

Course: Sauces & Condiments
Keyword: Condiments, Dairy-Free, Gluten-Free, Make-Ahead, Sauces, Silky Salsa Verde, Vegetarian

Silky Salsa Verde

Silky salsa verde with fresh tomatillos, cilantro, and lime
ACTIVE TIME: 25 minutes
TOTAL TIME: 25 minutes
Yield: 3 cups
“Green sauces” can be found worldwide, but I tend towards those of Mexican and Central American extraction that feature the husk tomato, or tomatillo, like this Silky Salsa Verde.
Lightly charred tomatillos, onions, and chiles bring a pleasant smokiness to this sauce, making it the perfect accompaniment to grilled seafood or simply served with tortilla chips.
About the xanthin gum: Don't freak out. This thickening agent is naturally occurring and sticky enough to stabilize emulsions like salad dressing. A pinch will not only thicken our salsa, but also allow more of the fruit flavors of the tomatillo to come through. Cool, huh?
This recipe first appeared in Season 1 of Good Eats: The Return.
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  • 1 pound tomatillos, husks removed and rinsed
  • 1 serrano chile, stemmed, halved and seeded
  • 1/2 large white onion, peeled and separated
  • 1 1/2 teaspoons grapeseed oil
  • 1 cup packed fresh cilantro with stems
  • 1 1/2 teaspoons kosher salt
  • 1/4 teaspoon xanthan gum

Specialized Hardware

Blender
Silky salsa verde with fresh tomatillos, cilantro, and lime
ACTIVE TIME: 25 minutes
TOTAL TIME: 25 minutes
Yield: 3 cups

Procedure

  • Position an oven rack 3 inches below the broiler and set the broiler to high.
  • Toss the tomatillos, chile, and onion with the grapeseed oil in a large bowl. Transfer them to a half-sheet pan and broil until blistered and slightly charred, about 7 minutes. (You'll need to give the pan a shake every now and then to ensure even cooking.)
  • Let the charred vegetables cool slightly and then blend them on high with the cilantro and salt until smooth. With the blender still running, add the xanthan gum and blend 10 seconds more.
  • Store tightly covered in the refrigerator for up to 2 weeks. Always serve at room temperature.

Sourdough Waffles

 

Course: Breakfast
Keyword: Breakfast, Brunch, Make-Ahead, Sourdough Waffles

Sourdough Waffles

ACTIVE TIME: 40 minutes
TOTAL TIME: 9 hours
Yield: 4 servings
Sourdough waffles are pretty much the best waffles ever. That full flavor with a touch of delightful sourness balanced by malty goodness, toothy yet yielding interior, crunchy exterior...these things can not be attained through speedy mechanized means.
Yes, they require some work and some time, but...your patience will be rewarded.
Best served warm with whipped cream, caramelized bananas, or macerated berries.
Photo by Lynne Calamia
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To Begin

For Daily Feeding

Sourdough Waffles

Specialized Hardware

Kitchen scale with tare function
Quart-sized, wide-mouthed glass jars with lids
Hand mixer
Belgian waffle iron
ACTIVE TIME: 40 minutes
TOTAL TIME: 9 hours
Yield: 4 servings

Procedure

For Daily Feeding

  • To begin: Mix together 125 grams flour and 125 grams water with a clean hand in a medium glass bowl. Cover the bowl with a tea towel and let sit undisturbed at room temperature until the mixture is full of bubbles and has nearly doubled in size, usually 2 to 3 days. During this time, yeasts and bacteria from the air and from the flour and probably from you will set up housekeeping in the bowl (see Cook's Note).
  • For daily feeding: Peel back any crust that may have formed and transfer 20 percent of the culture (50 grams) to a clean, wide-mouthed jar. Stir in 100 grams flour and 100 grams water, loosely screw on the lid and stash at room temperature for 24 hours. (The culture will have a stinky-sour smell at this point.) Discard the rest of the original mixture.
  • Repeat step 2 every 24 hours for 5 days. By then, the culture should smell yeasty-sweet-sour, which means you're ready to put the starter to work. The waffles are to be made with the discarded percentage of starter.

Sourdough Waffles

  • Combine the starter, milk, and flour in a medium bowl and cover with plastic wrap. Rest for 8 hours at room temperature, until the batter is light, full of bubbles, and roughly doubled in size. (If you'd like to make these for breakfast, you can refrigerate the batter overnight after this 8-hour rest.)
  • Stir the egg yolk, butter, sugar and salt into the starter mixture until just combined and set aside.
  • Beat the egg white and cream of tartar with a hand mixer on high until stiff peaks form, 2 to 3 minutes, then fold the egg white into the batter using as few folds as possible to keep it from deflating. Rest the batter at room temperature for 20 minutes.
  • Heat a Belgian waffle iron on medium heat. When hot, lightly coat both plates with nonstick spray. Ladle the recommended amount of waffle batter onto the iron according to the manufacturer's recommendations and cook until crisp and golden brown. Serve immediately or cool on a rack and wrap in plastic wrap followed by foil and freeze for up to 3 months.

Summer Sorbet

 

Course: Sweets
Keyword: Dairy-Free, Desserts, Frozen, Fruit, Healthy, Summer, Summer Sorbet, Vodka

Summer Sorbet

ACTIVE TIME: 30 minutes
TOTAL TIME: 9 hours
Yield: 1 quart
Photo by Lynne Calamia
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  • 2 pounds fresh fruit, any combination of berries or stone fruit
  • 8 ounces sugar
  • 1 fluid ounce freshly squeezed lemon juice
  • 0.5 fluid ounce vodka
  • Pinch kosher salt

Specialized Hardware

Food processor
Ice cream maker
ACTIVE TIME: 30 minutes
TOTAL TIME: 9 hours
Yield: 1 quart

Procedure

  • Rinse, stem, and halve large strawberries. Peel the stone fruits. Halve, pit, and chop larger specimens into 1/2-inch pieces.
  • Puree the fruit in a food processor along with the sugar, lemon juice, vodka, and salt. Pour into another vessel and refrigerate until the mixture reaches at least 40ºF, 4 to 6 hours.
  • Churn in an ice cream maker according to the manufacturer's instructions until the mixture resembles soft-serve ice cream, 20 to 30 minutes. Freeze for at least 4 hours in an airtight container or until ready to serve

Marinated Slaw

 

Course: Sides & Salads
Keyword: Gluten-Free, Healthy, Marinated Slaw, Salads, Sides, Vegetables, Vegetarian

Marinated Slaw

ACTIVE TIME: 14 minutes
TOTAL TIME: 3 days 2 hours
Yield: 8 servings
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  • 1/2 head Napa cabbage, shredded
  • 2 red bell peppers, thinly sliced
  • 2 green bell peppers, thinly sliced
  • 3/4 cup apple cider vinegar
  • 1 cup sugar
  • 1 tablespoon mustard seed
  • 1 teaspoon celery seed
ACTIVE TIME: 14 minutes
TOTAL TIME: 3 days 2 hours
Yield: 8 servings

Procedure

  • Place the cabbage and salt into a large colander, toss to combine, and set in the sink to drain for 1 hour. Add the peppers, toss to combine, and drain for an additional hour. Rinse thoroughly under cool water for at least 1 minute, transfer to a salad spinner to dry. Transfer the mixture to a 1-quart canning jar with a lid.
  • In a small saucepan, bring the vinegar, sugar, mustard seed, and celery seed to a boil. Pour over the cabbage and the peppers. Store in the refrigerator for 3 days before serving. Keep in the refrigerator for up to 2 months.

Silence of the Leg O’ Lamb

 

Course: Mains
Keyword: Easter, Gluten-Free, Grill, Lamb, Meats, Silence of the Leg O' Lamb, Spring

Silence of the Leg O' Lamb

Silence of the leg of lamb sliced on a wooden cutting board on the set of Good Eats.
ACTIVE TIME: 45 minutes
TOTAL TIME: 1 hour 45 minutes
Yield: 6 servings
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  • 4 cloves garlic
  • 8 leaves fresh mint
  • 1 tablespoon brown sugar
  • 1 tablespoon kosher salt
  • 2 teaspoons black pepper
  • 5 tablespoons strong mustard, such as Dijon
  • 2 tablespoons canola oil
  • 1 (3 1/2-pound) sirloin end leg of lamb, boned and trussed
  • 2 sprigs fresh rosemary

Specialized Hardware

Small food processor
Charoal chimney
Natural chunk charcoal
Probe thermometer
Silence of the leg of lamb sliced on a wooden cutting board on the set of Good Eats.
ACTIVE TIME: 45 minutes
TOTAL TIME: 1 hour 45 minutes
Yield: 6 servings

Procedure

  • Roughly chop the garlic cloves in a small food processor. Add the mint and repeat. Add the brown sugar, salt, pepper, mustard, and oil, and blend to a paste. Spread the paste evenly on the meat side of the roast. Roll the leg into a roast shape and tie with cotton butcher's twine.
  • Fire 2 quarts (1 chimney's worth) of charcoal (natural chunk is best). When charcoal is lightly covered with gray ash, split the coals into 2 piles and move them to the far sides of the cooker. Close the lid and allow the grate to heat.
  • When the grill is nice and hot, grease the grates with oil using a kitchen towel and tongs. Then, place the lamb, skin-side up, on the middle of the hot grate. Add the rosemary sprigs to the charcoal briquettes and close the lid and grill. After 20 minutes, flip the roast and rotate it 180 degrees. Insert a probe thermometer into the roast and continue to grill until it reaches an internal temperature of 135ºF, 25 to 30 minutes.
  • When the roast reaches 135ºF, remove it from the heat. Remove the butcher's twine from the roast. Cover with foil and rest it for 15 minutes before slicing and serving.

Bi-Level King Salmon Fillet

 

Course: Mains
Keyword: Bi-Level King Salmon Fillet, Dairy-Free, Gluten-Free, Healthy, Seafood, Weeknight Dinner

Bi-Level King Salmon Fillet

ACTIVE TIME: 5 minutes
TOTAL TIME: 20 minutes
Yield: 2 servings
Follow these three simple steps for perfectly cooked salmon fillets every time.
Here, we're dealing with a nice, thick piece of fish, which means that if you desire a perfectly seared exterior and creamy center, you must perfect the dual-heat method.
This application requires precision, so for the best results, you'll want to grab yourself an oven thermometer from your local hardware or kitchen supply store.
This recipe first appeared in Season 12 of Good Eats.
Photo by Lynne Calamia
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ACTIVE TIME: 5 minutes
TOTAL TIME: 20 minutes
Yield: 2 servings

Procedure

  • Heat the oven to 475ºF.
  • Set a 10-inch, oven-safe sauté pan over medium heat for 2 minutes. Brush the fillet with the oil and sprinkle with kosher salt and black pepper. Place the fillet in the pan, flesh side down, and cook for 3 minutes.
  • Turn the fillet over, place pan in the oven, and cook for 5 minutes. Transfer the fillet to a plate, cover loosely with foil, and let rest for 5 minutes before serving.

Pear Walnut Wontons

 

Course: Sweets
Keyword: Dairy-Free, Desserts, Fall, Fried, Fruit, Make-Ahead, Pear Walnut Wontons

Pear Walnut Wontons

ACTIVE TIME: 50 minutes
TOTAL TIME: 1 hour 50 minutes
Yield: 25 to 30 wontons
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  • 1/4 cup water
  • 1/4 cup sugar
  • 1 vanilla bean, scraped
  • 1 tablespoon orange liqueur
  • 6 ounces dried pears, roughly chopped
  • 1 1/4 ounces walnuts, toasted and finely chopped
  • 25 to 30 wonton wrappers
  • Bowl of water, for sealing wontons
  • 1/2 gallon vegetable or peanut oil, for frying

Specialized Hardware

Food processor
6-quart Dutch oven
Candy/fry thermometer
ACTIVE TIME: 50 minutes
TOTAL TIME: 1 hour 50 minutes
Yield: 25 to 30 wontons

Procedure

  • In a small saucepan set over medium heat, bring water and sugar to a simmer, stirring occasionally, until sugar is dissolved. Remove from the heat and stir in vanilla bean scrapings and orange liqueur. Set aside.
  • Place pears in the bowl of a food processor and process until finely chopped, stopping to scrape down the bowl if necessary. Add the sugar syrup and pulse just until combined. Transfer the pears to a bowl and stir in the walnuts. Place the mixture in the refrigerator to cool completely, approximately 1 hour. The filling may be made up to 1 day ahead of time.
  • Heat oil in a 6-quart Dutch oven to 360ºF.
  • To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush the edges of the wrapper lightly with water. Place 1 teaspoon of the pear mixture in the center of the wrapper. Fold over the edges, seal, and shape as desired. Set on a half-sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.
  • Gently place the wontons in the oil, 7 to 8 at a time. Fry until golden, approximately 2 minutes. Remove to a wire rack set in a paper towel-lined half-sheet pan and let cool at least 5 minutes before serving.

Glazed Bonito Flakes

 

Course: Sauces & Condiments
Keyword: Condiments, Glazed Bonito Flakes, Japanese, Seafood

Glazed Bonito Flakes

ACTIVE TIME: 19 minutes
TOTAL TIME: 19 minutes
Yield: 4 servings
Photo by Lynne Calamia
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  • 1/2 cup leftover wet bonito flakes from making dashi
  • 2 tablespoons mirin
  • 2 tablespoons soy sauce
  • 1/2 teaspoon sugar
  • 2 tablespoons white sesame seeds, toasted
ACTIVE TIME: 19 minutes
TOTAL TIME: 19 minutes
Yield: 4 servings

Procedure

  • Finely chop the bonito flakes and add to an 8-inch skillet set over medium heat. Cook, stirring constantly, until the flakes are fragrant, dry, and toasted, approximately 4 minutes. Add the mirin, soy sauce, and sugar and continue to cook, stirring constantly, until the mixture is dry and appears glazed, 2 to 5 minutes.
  • Remove from heat and stir in the sesame seeds. Transfer the mixture to a plate and spread out to cool. Serve over rice, noodles, or fish.