COOK
SHOP
Magnifying glass search icon
Baseboard page divider

Creamy Mashed Potatoes

 

Course: Sides & Salads
Keyword: Comfort Food, Creamy Mashed Potatoes, Sides, Thanksgiving, Vegetarian

Creamy Mashed Potatoes

ACTIVE TIME: 15 minutes
TOTAL TIME: 40 minutes
Yield: 4 servings
Photo by Lynne Calamia
Read More
Read Less
Print Recipe

Software

Specialized Hardware

Food mill
ACTIVE TIME: 15 minutes
TOTAL TIME: 40 minutes
Yield: 4 servings

Procedure

  • Peel the potatoes and cut into uniform 1/2-inch pieces. Place into a 4-quart saucepan and cover with cold water by at least 1 inch. Cover, set over high heat, and bring to a boil. Once boiling, remove the lid, decrease the heat to maintain a simmer, and cook until the potatoes can easily be crushed with a pair of tongs, 15 to 20 minutes. Drain in a colander.
  • Put the cream, butter, salt, and pepper into the now-empty 4-quart saucepan and place back over the heat until the butter has melted. Remove from the heat and set a food mill fitted with the smallest die on top of the pot. Add 1 cup of potatoes to the mill at a time. Once all of the potatoes have passed through the mill, stir to combine. Taste and adjust the seasoning, if desired. Serve immediately.
Alton independently selects these products—if you buy from one of our links, we may earn a commission from the brand.

Fish Roll with Compound Butter

 

Course: Mains
Keyword: Fish Roll with Compound Butter, Gluten-Free, Holidays, Seafood

Fish Roll with Compound Butter

ACTIVE TIME: 25 minutes
TOTAL TIME: 1 hour 40 minutes
Yield: 8 to 10 servings
This salmon roll stuffed with flounder, scallops and fresh herbs is a real showstopper, not only visually but texturally and flavorally. Okay, flavorally isn't a word, but you get the picture.
This is definitely a frighten-and-amaze-your-friends-and-family dish. I really feel the electric knife is key.
This recipe first appeared in Season 6 of Good Eats.
Read More
Read Less
Print Recipe

Software

Fish Roll with Compound Butter

  • 2 thin salmon fillets, about 11 inches long
  • 3 flounder fillets, about 8 inches long
  • 8 sea scallops
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped fresh parsley
  • 1 to 2 tablespoons vegetable oil, for brushing

Compound Butter

  • 8 tablespoons (1 stick) butter, at room temperature
  • 1 teaspoon dry parsley flakes
  • 1/4 teaspoon koher salt
  • 1/4 teaspoon freshly ground black pepper

Specialized Hardware

Metal skewers
Electric knife
Digital instant-read thermometer
ACTIVE TIME: 25 minutes
TOTAL TIME: 1 hour 40 minutes
Yield: 8 to 10 servings

Procedure

  • On your countertop, lay out a sheet of parchment paper at least 15 inches long and top it with a slightly longer layer of plastic wrap.
  • Lay out your fillets of salmon, tails away from you. Overlap the fillets of flounder about 1 inch over the tails of the salmon. Place the scallops on a metal skewer and set at the end of the flounder furthest from you. Season the seafood with the salt and pepper and sprinkle with the herbs.
  • Using the plastic wrap, roll the fish towards you so that the plastic begins to pull the flounder over the scallops. Be sure not to roll the plastic into the fish roll. Use a half sheet pan to push the roll tight as you pull the plastic toward you. The roll should be tight and you should be able to remove the sheet of plastic. Then, roll the fish in the parchment away from you so it is completely encased in the parchment, like a sausage, twisting the ends slightly. Refrigerate for 1 hour.
  • Make the compound butter: In a large bowl, use a wooden spoon to mix the butter, parsley flakes, salt, and pepper. Place the mixture on a piece of parchment and fold the parchment over itself. Pull to form a roll and twist the ends. Place in the freezer for 10 minutes to set up. Slice into 1/4-inch rounds and remove the parchment.
  • Heat your broiler and place the oven rack 6 inches from the heating element. Brush a broiler pan with oil.
  • Remove the metal skewer and, using the electric knife, slice the roulade into 3/4- to 1-inch-thick rounds. Place onto the prepared broiler pan, remove the parchment paper, and brush each round with oil. Broil until the rounds reach an internal temperature of 130°F, 6 to 9 minutes.
  • Serve with 1 slice of compound butter on each fish roll.

Baked Barley

Course: Sides & Salads
Keyword: Baked Barley, Dairy-Free, Healthy, Sides, Vegetarian

Baked Barley

ACTIVE TIME: 5 minutes
TOTAL TIME: 1 hour 5 minutes
Yield: 4 to 6 servings
Read More
Read Less
Print Recipe

Software

  • 1 cup hulled barley
  • 1 tablespoon unsalted butter
  • 1 teaspoon kosher salt
  • 2 cups boiling water
ACTIVE TIME: 5 minutes
TOTAL TIME: 1 hour 5 minutes
Yield: 4 to 6 servings

Procedure

  • Heat oven to 375ºF.
  • Place the barley into a 1 1/2-quart ceramic or glass baking dish with a lid, and add the butter, salt, and boiling water. Stir to combine. Cover the dish tightly with aluminum foil and place the lid on top of the foil. Bake on the middle rack of the oven for 1 hour.
  • After 1 hour, remove the cover, fluff with a fork, and serve immediately.

Basic Brussels Sprouts

Course: Sides & Salads
Keyword: Basic Brussels Sprouts, Easter, Gluten-Free, Sides, Thanksgiving, Vegetables, Vegetarian

Basic Brussels Sprouts

ACTIVE TIME: 5 minutes
TOTAL TIME: 10 minutes
Yield: 4 servings
Read More
Read Less
Print Recipe

Software

  • 1 pound Brussels sprouts, rinsed
  • 1/2 cup water
  • 1/4 teaspoon kosher salt
ACTIVE TIME: 5 minutes
TOTAL TIME: 10 minutes
Yield: 4 servings

Procedure

  • Cut the stem end off the Brussels sprouts and remove any yellowing outer leaves. Cut each Brussels sprout in half lengthwise. Place the Brussels sprouts, water, and salt into a 3- to 4-quart saucier and cover. Place over high heat and cook until tender, about 5 minutes. Remove and serve immediately.

Bruschetta

Course: Appetizers
Keyword: Appetizers, Bruschetta, Italian, Vegetarian

Bruschetta

ACTIVE TIME: 9 minutes
TOTAL TIME: 9 minutes
Yield: 32 pieces
Read More
Read Less
Print Recipe

Software

ACTIVE TIME: 9 minutes
TOTAL TIME: 9 minutes
Yield: 32 pieces

Procedure

  • Heat oven on broiler setting. Place a rack approximately 6 inches from broiler.
  • Slice the loaf of bread, on the bias, into 3/4-inch slices. Place bread slices on a half-sheet pan and broil until golden brown on both sides, approximately 2 minutes for the first side and 1 to 1 1/2 for second side. Remove to a platter and rub each slice of bread with the garlic and then brush with olive oil. Sprinkle with salt and pepper and serve immediately.

Vanilla Poached Pears

 

Course: Sweets
Keyword: Christmas, Dairy-Free, Desserts, Fruit, Gluten-Free, Holidays, Vanilla Poached Pears, Wine

Vanilla Poached Pears

ACTIVE TIME: 10 minutes
TOTAL TIME: 2 hours 5 minutes
Yield: 4 servings
Photo by Lynne Calamia
Read More
Read Less
Print Recipe

Software

  • 1 bottle white wine, Riesling or Viognier
  • 1 cup water
  • 3/4 cup vanilla sugar
  • 1 whole vanilla bean, split and scraped
  • 2 pounds firm Bartlett, Anjou, or Bosc pears, peeled, leaving the stem intact (4 pears)
ACTIVE TIME: 10 minutes
TOTAL TIME: 2 hours 5 minutes
Yield: 4 servings

Procedure

  • Place the white wine, water, sugar, and vanilla bean pod and pulp into a 4-quart saucepan over medium-high heat and bring to a boil.
  • Core the pears from the bottom. Decrease the heat to medium-low and place the pears into the liquid, cover, and cook, maintaining a gentle simmer, until the pears are tender but not falling apart, about 30 minutes. Remove the pears to a serving dish, standing them upright, and place in the refrigerator.
  • Remove the vanilla bean pod from the saucepan, increase the heat to high, and reduce the syrup to approximately 1 cup of liquid, 20 to 25 minutes. The syrup should be golden brown-do not let it get too dark, or it will become bitter. Place the syrup in a heatproof container and place in the refrigerator until cool, approximately 1 hour.
  • Remove the pears from the refrigerator, spoon the sauce over the pears, and serve.

Scrap Iron Chef’s Bacon

 

Course: Breakfast
Keyword: Breakfast, Brunch, Gluten-Free, Make-Ahead, Pork, Scrap Iron Chef's Bacon

Scrap Iron Chef's Bacon

ACTIVE TIME: 10 minutes
TOTAL TIME: 6 hours 13 minutes
Yield: 4 pounds
Read More
Read Less
Print Recipe

Software

  • 2 quarts water, divided
  • 1 cup sugar
  • 1 cup salt
  • 8 ounces molasses
  • 2 quarts apple cider
  • 2 tablespoons course ground black pepper
  • 1 (5-pound) piece raw pork belly, from the loin end
ACTIVE TIME: 10 minutes
TOTAL TIME: 6 hours 13 minutes
Yield: 4 pounds

Procedure

  • In a large non-reactive pot, bring 1 quart water, the sugar, salt, and molasses to a boil. Stir to dissolve the sugar. Pour into a large container with the remaining 1 quart water and the apple cider. Place in the refrigerator and cool to 40ºF.
  • Press the black pepper into the pork belly. Once the brine has cooled, place the peppered pork belly into the mixture until completely submerged. Refrigerate for 3 days.
  • After 3 days have passed, remove the pork from the brine and pat dry with paper towels. Lay on a wire rack set inside a half-sheet pan and place in front of a fan for 1 hour to form a pellicle (a thick skin). 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 half-sheet pan fitted with a wire rack 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.

Roasted Asparagus

 

Course: Sides & Salads
Keyword: Gluten-Free, Roasted Asparagus, Sides, Thanksgiving, Vegetables, Vegetarian

Roasted Asparagus

Roasted asparagus with garlic and parmesan cheese
ACTIVE TIME: 5 minutes
TOTAL TIME: 15 minutes
Yield: 4 servings
Read More
Read Less
Print Recipe

Software

Roasted asparagus with garlic and parmesan cheese
ACTIVE TIME: 5 minutes
TOTAL TIME: 15 minutes
Yield: 4 servings

Procedure

  • Heat oven to 500ºF.
  • Lay the asparagus on a long double layer of heavy-duty aluminum foil. Drizzle with the olive oil and toss to coat. Spread the spears into a single layer. Fold the edges of the foil to make a tray. Roast in the oven for 5 minutes. Carefully toss the spears with tongs and roast just until tender and tips begin to brown, about 5 minutes more. Sprinkle with the zest, salt, nutmeg, and pepper, to taste, and toss to evenly distribute. Transfer to a serving platter and serve immediately.

Carrot Slaw

 

Course: Sides & Salads
Keyword: Carrot Slaw, Easter, Gluten-Free, Sides, Southern, Spring, Vegetables, Vegetarian

Carrot Slaw

ACTIVE TIME: 12 minutes
TOTAL TIME: 12 minutes
Yield: 4 servings
Photo by Lynne Calamia
Read More
Read Less
Print Recipe

Software

  • 2 pounds (12 to 15 medium) carrots
  • 1/2 cup mayonnaise
  • Pinch kosher salt
  • 1/3 cup sugar
  • 1/2 cup canned, crushed pineapple, drained
  • 1/2 cup raisins
  • 2 teaspoons curry powder
  • 1 teaspoon minced garlic
  • Pinch celery seed and/or caraway seed, optional
ACTIVE TIME: 12 minutes
TOTAL TIME: 12 minutes
Yield: 4 servings

Procedure

  • Wash and peel the carrots. Using a vegetable peeler, cut the carrots into wide noodle-shaped strips.
  • In a large mixing bowl, whisk together the mayonnaise, salt, sugar, pineapple, raisins, curry powder, garlic, and celery seed and/or caraway seed, if using. Add the carrots and toss to combine. Serve immediately or refrigerate for 1 hour to serve cold.

Green Peas with Cheese and Herbs

Course: Sides & Salads
Keyword: Easter, Gluten-Free, Green Peas with Cheese and Herbs, Sides, Spring, Vegetables, Vegetarian

Green Peas with Cheese and Herbs

ACTIVE TIME: 10 minutes
TOTAL TIME: 33 minutes
Yield: 4 servings
Read More
Read Less
Print Recipe

Software

  • 3 quarts water
  • 1.5 teaspoons kosher salt, divided
  • 1 pound (about 3 cups) fresh or frozen peas
  • 2 tablespoons red wine vinegar
  • 1 tablespoon minced shallot
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons olive oil
  • 2 teaspoons chopped fresh mint leaves
  • 2 teaspoons chopped fresh parsley leaves
  • 4 ounces cheese (ricotta salata, fontina or Swiss), cut into 1/4-inch cubes
ACTIVE TIME: 10 minutes
TOTAL TIME: 33 minutes
Yield: 4 servings

Procedure

  • In a large covered saucepan over high heat, bring the water and 1/2 teaspoon of salt to a boil. Add the peas and cook 1 minute for frozen and 3 to 3 1/2 minutes for fresh. Remove from heat, drain in a colander, and immediately plunge the peas into a bowl of ice water to stop the cooking. Drain and set aside.
  • In a medium mixing bowl, whisk together the red wine vinegar, shallot, remaining 1 teaspoon salt, and pepper. Slowly drizzle in the olive oil while continuing to whisk. Add the peas, mint, parsley, and cheese, and stir to combine. Cover and allow to sit in refrigerator for 15 to 20 minutes prior to serving.