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Homemade Italian Breadcrumbs

 

Course: Sauces & Condiments
Keyword: Homemade Italian Breadcrumbs, Italian

Homemade Italian Breadcrumbs

ACTIVE TIME: 15 minutes
TOTAL TIME: 35 minutes
Yield: 3 to 4 cups
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  • 4 ounces stale bread, cut or torn into 1-inch pieces
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon kosher salt

Specialized Hardware

Blender
ACTIVE TIME: 15 minutes
TOTAL TIME: 35 minutes
Yield: 3 to 4 cups

Procedure

  • Heat oven to 300ºF.
  • Place all of the ingredients into a blender carafe, cover, and pulse until coarse crumbs form, about 2 minutes. Spread the crumbs evenly on 2 half-sheet pans and bake until the crumbs just begin to brown and are crisp, about 5 minutes. Cool the crumbs on the pans for 15 to 20 minutes, and then transfer to an airtight container and store at room temperature for up to 2 weeks.

Cape Fear Punch

 

Course: Drinks
Keyword: Cape Fear Punch, Cocktails, Drinks, Holidays, Rum, Whiskey

Cape Fear Punch

ACTIVE TIME: 30 minutes
TOTAL TIME: 1 day 30 minutes
Yield: 40 (4-ounce) servings
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For the base

  • 1 (750 ml) bottle rye whiskey
  • 25 fluid ounces water
  • 1/2 cup Demerara sugar
  • 3 bags green tea
  • 13 fluid ounces rum
  • 13 fluid ounces Cognac
  • 4 lemons, zested

For the punch

  • 2 small oranges, thinly sliced
  • 4 small lemons, thinly sliced
  • 2 (750 ml) bottles sparkling wine or Champagne
  • 1 liter seltzer or sparkling water
  • Ice block
  • Freshly grated nutmeg

Specialized Hardware

Electric kettle
ACTIVE TIME: 30 minutes
TOTAL TIME: 1 day 30 minutes
Yield: 40 (4-ounce) servings

Procedure

  • For the base: Pour the rye whiskey into a 4-quart container. Fill the now-empty rye whiskey bottle with water, pour into an electric kettle, and bring to a boil. Add the sugar and stir until the temperature drops to 190ºF. Place the tea bags in the kettle and steep for 3 minutes.
  • Add the tea, rum, and Cognac to the whiskey. Add the lemon zest to the mixture, wrapping and reserving the lemon bodies for later use, and stir to combine. Cover and refrigerate overnight.
  • For the punch: Strain the base into a large punch bowl. Juice the reserved lemon bodies and add to the punch bowl. When ready to serve, add the oranges, lemons, sparkling wine, and seltzer water, and stir to combine. Add the ice block and serve with freshly grated nutmeg.

Deep-Fried Pickles

 

Course: Appetizers
Keyword: Appetizers, Deep-Fried Pickles, Fried, Snacks, Vegetarian

Deep-Fried Pickles

Crispy deep-fried dill pickles served in a glass bowl
ACTIVE TIME: 40 minutes
TOTAL TIME: 40 minutes
Yield: 32 pickles
Tangy dill pickle spears with a crisp cornmeal crust: Here's how to make country fair-style deep-fried pickles at home.
This recipe first appeared in Season 11 of Good Eats.
Photo by Lynne Calamia
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Specialized Hardware

5-quart cast-iron Dutch oven
Candy/fry thermometer
Crispy deep-fried dill pickles served in a glass bowl
ACTIVE TIME: 40 minutes
TOTAL TIME: 40 minutes
Yield: 32 pickles

Procedure

  • Fill a 5-quart Dutch oven halfway with peanut oil. Set over medium-high heat and bring to 390 to 400ºF.
  • Remove the pickles from their brine and cut lengthwise into quarters, like spears. Lay the spears on a half sheet pan lined with paper towels and pat them dry.
  • Pour the buttermilk into a shallow dish. In a separate dish, mix the cornmeal and salt together. Dip each pickle, one at a time, first into the buttermilk, then into the cornmeal and then repeat. Carefully place each spear into the hot oil and cook until golden brown, approximately 2 minutes. You can fry 3 to 4 pickles in the pot at a time. Adjust the heat, if necessary, in order to maintain a constant temperature of 390 to 400ºF.
  • Transfer the pickles to a cooling rack set inside a half sheet pan and allow to cool for 5 minutes before eating. Season with additional salt, if desired.

The Fungal Saute

Course: Sides & Salads
Keyword: Gluten-Free, Sides, The Fungal Saute, Vegetables, Vegetarian

The Fungal Saute

Yield: 4 servings
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Yield: 4 servings

Procedure

  • In a 10-inch heavy saute pan, heat 1 ounce of clarified butter over high heat. Add sliced mushrooms one handful at a time to saute pan. As mushrooms begin to develop rich, brown color, push them to the outside of the saute pan. Turn the mushrooms over as they begin to color. When pan becomes dry, add remaining clarified butter to the pan. Add another handful of mushrooms to the pan and continue until all mushrooms have been added. Season with salt and pepper after all the mushrooms have been added.
  • Make a hole in the middle of the pan and add the shallots. Deglaze pan with cognac, scraping up any browned mushroom bits. Add the chives. Adjust seasoning with salt and pepper, as desired.

Catfish Soup

 

Course: Soups & Sandwiches
Keyword: Catfish Soup, Dairy-Free, Gluten-Free, Seafood, Soup

Catfish Soup

ACTIVE TIME: 15 minutes
TOTAL TIME: 25 minutes
Yield: 4 servings
Photo by Lynne Calamia
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  • 2 cups dashi
  • 2 tablespoons thinly sliced lemongrass
  • 1 tablespoon thinly sliced galangal or ginger
  • 1 tablespoon cilantro leaves
  • 1 habanero pepper, seeds removed and thinly sliced
  • 1/4 cup fish sauce
  • 1/4 cup freshly squeezed lime juice
  • 1 pound U.S. farm-raised catfish fillets, cut into 1-inch pieces
  • 14 fluid ounces coconut milk
ACTIVE TIME: 15 minutes
TOTAL TIME: 25 minutes
Yield: 4 servings

Procedure

  • Bring the dashi to a simmer in a 4-quart saucepan over medium heat. Add the lemongrass, galangal, cilantro, habanero, fish sauce, and lime juice and bring the liquid to a simmer. Add the catfish and the coconut milk and cook until the fish is just cooked through, 4 to 5 minutes. Remove from the heat, ladle into soup bowls, and serve immediately.

Spiced Bread Pudding

 

Course: Sweets
Keyword: Baking, Brunch, Christmas, Desserts, Holidays, Rum, Spiced Bread Pudding

Spiced Bread Pudding

Spiced bread pudding in a cast-iron skillet on the set of Good Eats.
ACTIVE TIME: 45 minutes
TOTAL TIME: 9 hours 45 minutes
Yield: 6 to 8 servings
Half and half infused with cinnamon, nutmeg, and orange ensures a rich and flavorful custard in this holiday-ready spiced bread pudding recipe.
This recipe first appeared in Season 14 of Good Eats.
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  • 1 (2- to 3-inch) cinnamon stick
  • 1 teaspoon freshly grated nutmeg
  • 1 teaspoon dried orange peel
  • 15 whole cloves
  • 15 whole black peppercorns
  • 2 to 3 pieces crystallized ginger, chopped
  • 5 cups half and half, divided
  • 3 large eggs
  • 3 large egg yolks
  • 1/2 cup granulated sugar
  • 1/2 cup dark brown sugar
  • 1/4 cup spiced rum (such as Kraken)
  • 1 (10-inch) stale French boule (2 1/2 pounds or 10 to 12 cups cubed)
  • 1/2 cup golden raisins
  • 1/2 cup dried cherries
  • 1 to 2 tablespoons unsalted butter, melted

Specialized Hardware

Digital kitchen scale
Digital instant-read thermometer
Blender
10-inch cast-iron skillet
Spiced bread pudding in a cast-iron skillet on the set of Good Eats.
ACTIVE TIME: 45 minutes
TOTAL TIME: 9 hours 45 minutes
Yield: 6 to 8 servings

Procedure

  • Place the cinnamon, nutmeg, dried orange peel, cloves, peppercorns, and ginger into 3 cups of half and half in a microwave-safe container and microwave on high for 3 minutes. Check the temperature of the mixture and microwave in 30-second increments until it reaches 180ºF. Cover and steep 15 minutes.
  • Place the eggs and yolks in a blender with an 8-cup carafe. Blend on the lowest speed for 30 seconds. Raise the speed to quarter power, slowly add the sugars, and blend until thickened slightly, about 1 minute. Add the remaining 2 cups half and half. With the machine still running, pour in the spiced half and half through a small hand strainer and add the rum. Use immediately, or store covered in the refrigerator for up to 72 hours.
  • Heat oven on the lowest (or warm) setting.
  • Cut a 7-inch round disk off the top of the boule using a long bread knife or serrated slicer. Tear the disk into pieces and scatter in a large roasting pan. Cut all the way around the inside of the boule just inside the outer wall. Leaving the outer shell intact, cut the interior of the bread first in a downward direction, then in a perpendicular direction to create a grid, the way you would cube mango flesh to remove it from the skin. Remove the plugs of bread and tear into hunks about the size of an egg. Add the hunks to the roasting pan and bake until bread is dry, 1/2 to 2 hours.
  • Sprinkle the raisins and cherries over the bread, pour in the custard, and press the bread to submerge all the pieces. Cover and soak for 2 hours at room temperature or for up to 8 hours in the refrigerator.
  • When ready to bake, heat oven to 325ºF.
  • Pour the melted butter into a spray bottle and spritz the inside of the bread shell. Be sure to cover the bottom with a thin layer to prevent the custard from soaking through. Place the bread shell in a 10-inch cast iron skillet and place in the oven to toast the interior for 30 minutes.
  • Remove the bread shell from the oven and transfer the soaked bread mixture into the shell. Bake until the bread pudding souffles and reaches an internal temperature of 165 to 170ºF, 1 1/2 to 2 hours. Remove and cool 30 minutes before slicing or scooping and serving.

Hummus in a Hurry

 

Course: Appetizers
Keyword: Appetizers, Dairy-Free, Dips, Gluten-Free, Hummus in a Hurry, Vegetarian

Hummus in a Hurry

Easy homemade hummus in a blue bowl drizzled with olive oil.
ACTIVE TIME: 10 minutes
TOTAL TIME: 10 minutes
Yield: 2 1/2 cups
Whip up light and lemony homemade hummus in minutes with the help of your handy food processor.
Why has the chickpea become so important to so many? Protein and lots of it, and zinc and iron, which means that chickpeas are a very good plant-based replacement for meat. So... eat up!
This recipe first appeared in Season 14 of Good Eats.
Photo by Lynne Calamia
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  • 2 (15-ounce) cans chickpeas, drained
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons kosher salt
  • 1/3 cup tahini, stirred well
  • 5 tablespoons freshly squeezed lemon juice
  • 1/4 cup extra-virgin olive oil, plus extra for service
  • Powdered sumac and/or cumin to taste, optional

Specialized Hardware

Food processor
Easy homemade hummus in a blue bowl drizzled with olive oil.
ACTIVE TIME: 10 minutes
TOTAL TIME: 10 minutes
Yield: 2 1/2 cups

Procedure

  • Place the drained chickpeas, garlic, and kosher salt in the bowl of a food processor. Process for 20 to 30 seconds. Stop, scrape down the sides of the bowl, add the tahini, and process for another 15 seconds. Add the lemon juice and 1/4 cup water and process for 20 seconds, then scrape down the sides of the bowl. With the processor running, drizzle in the olive oil and process until smooth, about another 20 seconds.
  • To serve, transfer the hummus to a bowl, and drizzle with additional olive oil and sprinkle with sumac or cumin, if desired.

Whole Striped Bass

 

Course: Mains
Keyword: Gluten-Free, Holidays, Seafood, Whole Striped Bass

Whole Striped Bass

ACTIVE TIME: 25 minutes
TOTAL TIME: 55 minutes
Yield: 4 servings
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  • 1 (2- to 3-pound) or 2 (1- to 1 1/2-pound) whole striped bass, gutted and scaled
  • 3 tablespoons olive oil, divided
  • 1 large bunch fresh parsley, plus extra, for serving
  • 1 large bunch fresh dill
  • 1 large lemon, thinly sliced
  • 1 large onion, thinly sliced
  • 2 tablespoons kosher salt
  • 2 teaspoons freshly ground black pepper

Specialized Hardware

Instant-read thermometer
ACTIVE TIME: 25 minutes
TOTAL TIME: 55 minutes
Yield: 4 servings

Procedure

  • Heat oven to 500ºF.
  • Trim the fins from the fish, rinse the fish, and pat dry. Set aside.
  • Rub the bottom of a roasting pan with 1 tablespoon of the olive oil. Place 1/3 of the parsley, dill, lemon, and onion in the center of the roasting pan. Make sure that this mound of aromatics is high enough to prevent the fish from touching the bottom of the pan.
  • Rub the fish inside and out with 1 tablespoon of the oil. Season the fish inside and out with the salt and pepper and lay on the bed of aromatics. Place the second third of the aromatics into the cavity of the fish and top with the remaining third. Drizzle with the remaining tablespoon of olive oil.
  • Cover the roasting pan tightly with aluminum foil and cook until the fish reaches an internal temperature of 120ºF on an instant-read thermometer, 30 to 35 minutes. Remove from the oven and allow to sit for 10 minutes before transferring whole to a platter lined with the additional fresh parsley. Serve immediately.

Pizza Pizza

 

Course: Mains
Keyword: Italian, Pizza Pizzas, Vegetarian

Pizza Pizza

Pizza pizzas cooling on pizza stone.
ACTIVE TIME: 30 minutes
TOTAL TIME: 18 hours 40 minutes
Yield: 2 (10-inch) pizzas
Six ingredients a little bit of patience are all you need to craft this perfect pizza dough; light, flavorful, and ready for all your favorite toppings.
Why in the world would you let dough rise for the better part of a day in the refrigerator when it will double in volume in just a couple of hours at room temp? Because when fermentation happens at room temperature, the dough cannot possibly absorb the flavors being created, nor can the gluten structures become pliable but strong. All you get with a warm rise is gas, which is almost completely lost during the shaping. A long, cool rise is crucial to a tasty, chewy yet crisp dough. Yes, it takes time, but your patience will be rewarded.
This recipe first appeared in Season 3 of Good Eats.
Photo by Lynne Calamia
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Pizza Pizzas

  • 2 tablespoons sugar
  • 1 tablespoon kosher salt
  • 1 tablespoon pure olive oil
  • 3/4 cup warm water
  • 2 cups bread flour, plus 1/2 cup for rolling
  • 1 teaspoon instant yeast
  • 2 teaspoons olive oil, plus additional for brushing the crust

Toppings

  • 1 1/2 ounces pizza sauce
  • 1/2 teaspoon each chopped fresh herbs such as thyme, oregano, red pepper flakes
  • A combination of 3 grated cheeses such as mozzarella, Monterey Jack, and provolone

Specialized Hardware

Pizza stone
Pizza wheel
Pizza pizzas cooling on pizza stone.
ACTIVE TIME: 30 minutes
TOTAL TIME: 18 hours 40 minutes
Yield: 2 (10-inch) pizzas

Procedure

  • Place the sugar, salt, olive oil, water, 1 cup of flour, yeast, and remaining cup of flour into the work bowl of a stand mixer fitted with the paddle attachment.
  • Start the mixer on low and mix until the dough just comes together, forming a ball. Coat the hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed.
  • Tear off a small piece of dough and flatten into a disc. Stretch the dough until thin. Hold it up to the light and look to see if the baker's windowpane, or taut membrane, has formed. If the dough tears before it forms, knead the dough for an additional 5 to 10 minutes.
  • Roll the pizza dough into a smooth ball on the countertop. Place into a stainless steel or glass bowl. Add 2 teaspoons of olive oil to the bowl and toss to coat. Cover with plastic wrap and refrigerate for 18 to 24 hours.
  • Place a pizza stone or tile onto the bottom of a cold oven and turn the oven to its highest temperature, about 500ºF. If the oven has coils on the oven floor, place the tile onto the lowest rack of the oven.
  • Split the pizza dough into 2 equal parts using a knife or a dough scraper. Flatten into a disk on the countertop and then fold the dough into a ball.
  • Barely wet hands with water and rub them onto the countertop to dampen the surface. Roll the dough on the surface until it tightens. Cover one ball with a tea towel and rest for 30 minutes.
  • Repeat the steps with the other piece of dough. If not baking the remaining pizza immediately, spray the inside of a ziptop bag with cooking spray and place the dough ball into the bag. Refrigerate for up to 6 days.
  • Sprinkle the flour onto the peel and place the dough onto the peel. Using your hands, form a lip around the edges of the pizza. Stretch the dough into a round disc, rotating after each stretch. Toss the dough in the air, if you dare. Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile. Dress and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy texture.
  • Brush the rim of the pizza with olive oil. Spread the pizza sauce evenly onto the pizza. Sprinkle the herbs onto the pizza and top with the cheese.
  • Slide the pizza onto the tile and bake for 7 minutes, or until bubbly and golden brown. Rest for 3 minutes before slicing.

Crispy Fried Eggs

 

Course: Breakfast
Keyword: Breakfast, Brunch, Eggs, Healthy, Man Eggs, Vegetarian

Crispy Fried Eggs

ACTIVE TIME: 11 minutes
TOTAL TIME: 11 minutes
Yield: 1 servings
Photo by Lynne Calamia
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ACTIVE TIME: 11 minutes
TOTAL TIME: 11 minutes
Yield: 1 servings

Procedure

  • Place an 8-inch non-stick skillet over low heat for 2 minutes. Crack the eggs into a custard cup. Melt the butter in the pan and once it foams, gently add the eggs. Sprinkle with the salt and pepper. Cover and cook for 3 minutes for slightly runny yolks and 5 to 6 minutes for set yolks. Serve immediately on a warm plate.