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Frozen Strawberries

 

Course: Sweets
Keyword: Dairy-Free, Desserts, Frozen, Frozen Strawberries, Fruit, Gluten-Free, Make-Ahead, Summer

Frozen Strawberries

ACTIVE TIME: 10 minutes
TOTAL TIME: 14 minutes
Yield: 1 quart
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  • 1 quart strawberries, de-stemmed
  • 1 (3-pound) block dry ice
ACTIVE TIME: 10 minutes
TOTAL TIME: 14 minutes
Yield: 1 quart

Procedure

  • Wash strawberries and place in a paper towel-lined colander. Cover with another paper towel and place in the refrigerator for 4 hours.
  • Break your dry ice into small pieces, and toss with berries in a large bowl. Place into a container and cover with a towel. Place this in a cooler for 25 to 30 minutes. Remove berries and put into sealable bags and store in the freezer.

Microwave Chocolate Tempering

Course: Sweets
Keyword: Baking, Candy, Desserts, Gluten-Free, Microwave Chocolate Tempering

Microwave Chocolate Tempering

ACTIVE TIME: 50 minutes
TOTAL TIME: 50 minutes
Yield: 2 1/2 pounds
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  • 2 1/2 pounds 54% bittersweet chocolate, finely chopped
  • 2 teaspoons cocoa butter, finely chopped
  • Suggested dippers: fruit, pretzels, cookies, etc.

Specialized Hardware

Candy thermometer
Ice pack
Hair dryer
ACTIVE TIME: 50 minutes
TOTAL TIME: 50 minutes
Yield: 2 1/2 pounds

Procedure

  • Place the chocolate in a 4-quart glass bowl. Microwave on high for 30 seconds, and then stir with a clean spatula. Repeat 2 more times. Microwave on high for 15 seconds, and then stir. Repeat 2 to 4 more times or until the chocolate reaches 100ºF. Microwave on high for 10 seconds, and then stir. Repeat 5 more times or until the chocolate reaches 115ºF.
  • Remove from the microwave and cool, stirring occasionally, until the chocolate reaches 95ºF. Add the cocoa butter and stir continuously until the cocoa butter melts and the chocolate cools to 90ºF.
  • Test the temper of the chocolate by spreading a small amount in an even layer on a metal surface set over an ice pack. It should set within 3 minutes and be shiny and streak free.
  • Maintain 90ºF by briefly heating the chocolate with a 10-second blast of warm heat from a hair dryer. Use immediately for dipping fruit, pretzels, cookies, etc.

Gravy from Roast Drippings

Course: Sauces & Condiments
Keyword: Condiments, Gravy from Roast Drippings, Sauces

Gravy from Roast Drippings

ACTIVE TIME: 25 minutes
TOTAL TIME: 1 hour
Yield: 2 cups
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ACTIVE TIME: 25 minutes
TOTAL TIME: 1 hour
Yield: 2 cups

Procedure

  • Remove roast from pan and pour off any fat, reserving 2 ounces. Place roasting pan over high heat (use 2 burners, if necessary) and deglaze pan with wine and broth, scraping any bits stuck to the bottom of the pan with a wooden spoon or spatula. Once these solids are dissolved, pour liquid into a saucepan and add the bay leaf and peppercorns. Reduce for 5 minutes over high heat or until reduced by 1/3. At this point you basically have a jus, which could be used to sauce your roast.
  • To create the gravy, heat the reserved fat over medium-high heat in a medium saucier. Add the flour all at once whisking vigorously. When the mixture thins and starts to bubble, reduce the heat to low and cut back on the whisking. Cook until you smell a toasty aroma, then cook 2 minutes more, stirring occasionally. Allow the roux to cool to room temperature.
  • Whisk a quarter of the jus into the cooled roux. Return the heat to high and add all but 1/4 cup of the liquid. Cook until a simmer has been reached, which will result in a smoother sauce, but not a thicker one. Since starch-thickened sauces thicken as they cool, make your gravy a little on the loose by adding the last 1/4 cup of liquid. Serve over the warm roast.

Omelet for a Crowd

 

Course: Breakfast
Keyword: Breakfast, Brunch, Eggs, Gluten-Free, Omelet for a Crowd, Vegetarian

Omelet for a Crowd

ACTIVE TIME: 30 minutes
TOTAL TIME: 35 minutes
Yield: 4 servings
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  • 10 large eggs, warmed for 5 minutes in hot water
  • 1/4 cup water
  • 0.25 teaspoon salt, plus more to taste
  • 1/4 cup any combination chopped, fresh herbs (chives, parsley, tarragon, dill, or basil)
  • 2 tablespoons unsalted butter, at room temperature, divided
  • 1 cup any combination sauteed peppers and onions, grated cheese, sauteed mushrooms, cooked and drained spinach

Specialized Hardware

Blender
4 1/2-ounce ladle
ACTIVE TIME: 30 minutes
TOTAL TIME: 35 minutes
Yield: 4 servings

Procedure

  • Add eggs, water, salt, and herbs to blender and combine on high for 5 to 10 seconds.
  • Heat a 10-inch non-stick aluminum pan over medium-high heat. Once pan is hot, add 1 teaspoon butter and brush around surface of pan. Using a 4 1/2-ounce ladle, place 1 scoop of egg mixture into center of pan and stir vigorously with a rubber spatula for 5 seconds.
  • As soon as the egg begins to form a semi-solid mass, lift the pan and tilt in a clockwise motion until the excess liquid pours off into the pan. Use your spatula to shape the mixture into a round and losen the edge. Let sit for 10 seconds without touching. Place 1/4 cup of filling onto two-thirds of the surface of the omelet.
  • Loosen the egg from the pan by giving it a shake. Left up the far edge of the pan and snap it back toward you. Using your spatula, fold over the third of the omelet without filling. Slide omelet onto plate and fold over so that the omelet forms a tri-fold. Coat with 1/2 teaspoon butter.
  • Repeat process above for remaining 3 servings. Serve immediately.

Turkey Giblet Gravy

 

Course: Sauces & Condiments
Keyword: Condiments, Sauces, Thanksgiving, Turkey Giblet Gravy

Turkey Giblet Gravy

ACTIVE TIME: 1 hour 15 minutes
TOTAL TIME: 3 hours
Yield: 2 3/4 cups
Transform leftover turkey giblets into a rich and flavorful stock that serves as the base for this classic Thanksgiving gravy recipe.
This recipe first appeared on Food Network.com.
Photo by Lynne Calamia
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Giblet Stock

  • 1 tablespoon canola oil
  • 1 turkey neck, reserved from turkey and cut in half
  • 1 turkey backbone, reserved from turkey and cut in half
  • 1 set giblets, reserved from turkey
  • 1 small onion, quartered
  • 1 small carrot, quartered
  • 1 stalk celery, quartered
  • 1/4 teaspoon kosher salt
  • 6 cups water
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 1 bay leaf
  • 1 teaspoon whole black peppercorns

Giblet Gravy

Specialized Hardware

Fine-mesh sieve
ACTIVE TIME: 1 hour 15 minutes
TOTAL TIME: 3 hours
Yield: 2 3/4 cups

Procedure

  • For the giblet stock: Heat the oil in a 6 1/2-quart stockpot over medium heat until it shimmers. Add the neck and backbone, and saute until browned, 5 to 6 minutes. Add the giblets, onion, carrot, celery, and kosher salt. Cook, stirring occasionally, until vegetables are softened, 4 to 5 minutes. Pour in the water and add the thyme, rosemary, bay leaf, and black peppercorns. Cover and bring to a boil over high heat. Uncover, reduce heat to low, and simmer until the stock reduces to 3 cups, about 1 1/2 hours.
  • Strain the stock through a fine-mesh sieve and cool slightly. Discard all solids except for the giblets. Chop the giblets and set aside.
  • For the giblet gravy: Place 2 cups of the giblet stock in a 4-quart saucier over medium heat.
  • Combine 1/2 cup of cool stock with the all-purpose flour in a jar with a tightly fitted lid. Shake vigorously until starch dissolves and no lumps remain.
  • Gradually add the flour slurry to stock, whisking constantly. Bring to a boil and cook until thickened slightly, 3 to 4 minutes.
  • Combine the remaining 1/2 cup of cool stock with the potato starch in the lidded jar and shake vigorously until the starch dissolves and no lumps remain.
  • Turn off the heat, remove the saucier from the burner, and whisk until the liquid temperature decreases to 190ºF. Return to low heat and whisk in the potato starch slurry, rosemary, sage, thyme, salt, and pepper. Simmer for about 5 minutes to heat through and thicken, then season with additional salt and pepper, if desired. Add the chopped giblets and stir to combine. Keep warm in a thermos until ready to serve.

Black Pepper Mango Sorbet

 

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

Black Pepper Mango Sorbet

ACTIVE TIME: 20 minutes
TOTAL TIME: 6 hours 50 minutes
Yield: 1 quart
Photo by Lynne Calamia
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Pepper Vodka

Black Pepper Mango Sorbet

  • 2 1/2 to 3 pounds ripe mango flesh, from approximately 4 large mangoes
  • 1/4 cup freshly squeezed lime juice
  • 1/4 cup pepper vodka
  • 1/4 teaspoon black pepper essential oil
  • 12 ounces sugar

Specialized Hardware

Food processor
Ice cream maker
ACTIVE TIME: 20 minutes
TOTAL TIME: 6 hours 50 minutes
Yield: 1 quart

Procedure

Pepper Vodka

  • Add the peppercorns to the vodka and allow to sit in a cool, dark place for 7 days. Stir or gently shake to combine every few days. After 7 days, strain through a fine-mesh strainer to remove the peppercorns. Place in a glass container with a lid and store in a cool, dark place.

Black Pepper Mango Sorbet

  • Place the mango flesh into the bowl of a food processor and process until smooth. Add the lime juice, pepper vodka, black pepper essential oil, and sugar, and process for an additional 5 to 10 seconds. Pass the mixture through a fine-mesh strainer and place in the refrigerator to chill until the mixture reaches 40ºF or below, 2 to 3 hours.
  • Process the sorbet in an ice cream maker according to the manufacturer's instructions, 20 to 25 minutes. Place in the freezer for at least 3 hours or overnight before serving.

Simple Vanilla Buttercream Frosting

Course: Sweets
Keyword: Baking, Desserts, Gluten-Free, Simple Vanilla Buttercream Frosting

Simple Vanilla Buttercream Frosting

ACTIVE TIME: 15 minutes
TOTAL TIME: 15 minutes
Yield: 2 cups
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  • 6 ounces unsalted butter, at room temperature
  • 2 ounces shortening
  • 1 large egg, at room temperature
  • 1 pound confectioners' sugar
  • 1 teaspoon vanilla extract
ACTIVE TIME: 15 minutes
TOTAL TIME: 15 minutes
Yield: 2 cups

Procedure

  • Cream the butter and shortening in a stand mixer fitted with the paddle attachment on high until light and fluffy, 3 to 4 minutes. Add the egg and beat until well combined, approximately 1 minute.
  • Turn off the mixer and add 1/2 cup of the sugar. Mix on low until combined. Stop to scrape down the sides of the bowl. Repeat until all of the sugar has been incorporated. Add the vanilla and continue to beat until the frosting is smooth and light, 2 to 3 minutes. Use immediately or store in an airtight container at room temperature for up to 4 hours or refrigerate for up to a week. Bring to room temperature before using.

Pickled Pork

 

Course: Mains
Keyword: Meats, Pickled Pork, Pickles, Pork, Southern

Pickled Pork

ACTIVE TIME: 23 minutes
TOTAL TIME: 3 days 23 minutes
Yield: 1 pounds
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  • 2 cups water
  • 1 cup apple cider vinegar
  • 1/4 cup kosher salt
  • 6 cloves garlic, peeled and crushed
  • 2 tablespoons sugar
  • 2 tablespoons yellow mustard seed
  • 2 tablespoons hot sauce
  • 1 tablespoon celery seed
  • 1 bay leaf
  • 1/4 teaspoon whole black peppercorns
  • 8 ounces ice
  • 1 1/2 pounds fresh boneless pork butt, cut into 2-inch cubes
ACTIVE TIME: 23 minutes
TOTAL TIME: 3 days 23 minutes
Yield: 1 pounds

Procedure

  • Combine all of the ingredients except the ice and the pork in a nonreactive 2-quart saucepan set over high heat and bring to a boil. Reduce the heat and maintain a simmer for 3 minutes. Remove from the heat, add the ice, and stir. Place the pork into a 1-gallon zip top bag and add the cooled pickling liquid. Remove as much air as possible, seal the bag, and place in a leak-proof containter in the refrigerator for at least 3 days, turning the bag occasionally. Use within 2 weeks or remove the pork from the brine and freeze.

Vegetable Saute

 

Course: Sides & Salads
Keyword: Sides, Vegetable Saute, Vegetables, Vegetarian, Weeknight Dinner

Vegetable Saute

ACTIVE TIME: 10 minutes
TOTAL TIME: 20 minutes
Yield: 4 servings
Toasted sesame oil brings bold flavor to simple sautéed vegetables in this classic stir-fry application. Serve it as a side dish or add marinated beef, chicken, pork, or even shrimp for a tasty one-pan weeknight dinner.
Photo by Lynne Calamia
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  • 4 teaspoons toasted sesame oil
  • 2 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • 4 medium carrots, cut on the bias into 1/8-inch thick pieces
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 cup sugar snap peas, tough string removed
  • 2 cups shredded Savoy cabbage
  • 2 medium scallions, sliced thinly on the bias
  • 1 tablespoon rice vinegar
  • 2 teaspoons chopped fresh cilantro or mint leaves
ACTIVE TIME: 10 minutes
TOTAL TIME: 20 minutes
Yield: 4 servings

Procedure

  • Heat the sesame oil in a straight-sided 10-inch sauté pan set over medium heat. Once the oil begins to shimmer, add the garlic, ginger, carrots,1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper, Sauté, stirring frequently, for 4 minutes.
  • Add the sugar snap peas and continue to sauté for 1 minute. Add the cabbage, scallions, and the remaining salt and pepper and sauté for an additional minute. Remove from the heat, add the vinegar, and stir to combine, scraping any bits off the bottom of the pan. Sprinkle with cilantro or mint and toss to combine. Serve immediately.

Banana Splitsville

 

Course: Sweets
Keyword: Banana Splitsville, Candy, Desserts, Fruit, Gluten-Free

Banana Splitsville

ACTIVE TIME: 1 hour 20 minutes
TOTAL TIME: 1 hour 20 minutes
Yield: 4 servings
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  • 2 cups sugar
  • 1 cup water
  • 1 tablespoon light corn syrup
  • 2 cups heavy cream
  • 4 bananas
  • Sugar, for coating
  • Ice cream, for serving

Specialized Hardware

Digital instant-read thermometer
Propane torch
ACTIVE TIME: 1 hour 20 minutes
TOTAL TIME: 1 hour 20 minutes
Yield: 4 servings

Procedure

  • Combine the sugar, water, and corn syrup in a small, heavy saucepan and place over high heat. Do not stir the mixture or agitate the pan at this stage. Lay out three large sheets of parchment paper and set aside.
  • When the mixture reaches 230ºF on a digital instant-read thermometer, reduce the heat to medium, and allow the sugar to color gradually. As the temperature approaches 300ºF, the color will start to turn to amber. At this point, it's safe to swirl the pan gently to help distribute the heat evenly. As the caramel heads towards 340ºF, it will reach a deep amber color.
  • Remove the pan from the heat and slowly stir with a metal spoon, allowing it to cool until the caramel falls from the spoon in a solid stream, like a string. When it does, it's doodad (caramel candy swirl) time.
  • Form doodads by holding the spoon 12 to 16 inches over the caramel and drizzling patterns onto a large piece of parchment paper. (Hint: allow the spoon to unload into the pan for a few seconds before attempting a doodad. This will allow a narrower stream.) Quick back and forth motions or side to side movements are best. It's all in the wrist. Allow doodads to cool for 15 minutes, then peel the paper off (not the other way around). Stack in an airtight container with wax paper between each piece.
  • After making 15 to 20 doodads, you should have sufficient caramel remaining to move on to the sauce phase. Return the remaining caramel to medium-high heat and continue cooking until you see the first sign of smoke. Immediately remove from the heat and add the cream, all at once, at arm's length. (It will boil furiously.) Once the mixture calms down, return to medium heat, and boil 3 more minutes, stirring occasionally. Cool to room temperature, move to a squirt bottle, and refrigerate for up to a week.
  • Pour sugar onto a plate or 9-inch pie pan. With the peel on, quarter the bananas and rub into sugar to coat thoroughly. Remove peel and place on a wire rack set over several layers of foil. (Don't try this on your dining room table.) Don your safety goggles and fire up your torch. Hold the torch so that the very tip of the flame barely touches the banana, and move quickly back and forth until the sugar melts, turns brown, and bubbles. As soon as it looks like caramel, move on. You know you've got it down when a solid, glasslike sheet of gold (no graininess) has formed on the banana.
  • To do the split (so to speak), squirt a pattern of caramel sauce on a chilled plate, top with 4 banana pieces (Lincoln log-style), a scoop of ice cream, and a doodad.