COOK
SHOP
Magnifying glass search icon
Baseboard page divider

Breakfast Carbonara

 

Course: Breakfast
Keyword: Brunch, Eggs, Pasta, Pecorino Romano

Breakfast Carbonara

ACTIVE TIME: 20 minutes
TOTAL TIME: 20 minutes
Yield: 4 to 6 servings
If you're going to eat pasta on a regular basis, you should start with breakfast so you've got the whole day to work it off. With that theory in mind, I offer this riff on carbonara that delivers eggs, sausage, toast, and even a touch of citrus.
This recipe first appeared in EveryDayCook.
Photo by Lynne Calamia
Read More
Read Less
Print Recipe

Software

  • 1/4 cup finely chopped fresh parsley leaves
  • 1/4 cup breadcrumbs
  • 1 tablespoon orange zest
  • 1 tablespoon kosher salt
  • 8 ounces dry linguine, preferably whole wheat
  • 8 ounces bulk breakfast sausage (the kind in a tube, not links)
  • 2 green onions, thinly sliced
  • 4 large eggs, at room temperature
  • 3 ounces finely grated pecorino Romano cheese
  • 1 teaspoon freshly ground black pepper
ACTIVE TIME: 20 minutes
TOTAL TIME: 20 minutes
Yield: 4 to 6 servings

Procedure

  • Combine the parsley, breadcrumbs, and orange zest in a small bowl. Set aside.
  • Add 2 quarts of water, the salt, and linguine to an 11-inch high-sided pan. Cover and bring to a boil over medium-high heat. Reduce the heat to low and cook for 4 minutes or until the pasta is al dente.
  • Meanwhile, cook the sausage, crumbling with a wooden spoon, in a 12-inch cast-iron skillet over medium-high heat until brown. Add the green onions and reduce the heat to low.
  • While the pasta and sausage are cooking, whisk together the eggs, cheese, and pepper in a medium bowl.
  • Drain the pasta, reserving 1/4 cup of the starchy water. Add the pasta to the sausage, tossing the pasta to coat in the fat.
  • Kill the heat, add the egg mixture. Toss to thoroughly combine, thinning as needed with the reserved pasta water.
  • Serve immediately with a generous sprinkle of the parsley mixture.

Butterscotch Mille-Feuille

 

Course: Sweets
Keyword: Baking, Butterscotch Mille-Feuille, Christmas, Desserts, French, Holidays

Butterscotch Mille-Feuille

ACTIVE TIME: 30 minutes
TOTAL TIME: 1 hour 30 minutes
Yield: 6 to 7 servings
Read More
Read Less
Print Recipe

Software

  • 1 sheet frozen puff pastry, thawed
  • 2/3 cup sugar
  • 1/2 teaspoon kosher salt
  • 1 vanilla bean, split and scraped
  • 3 cups whole milk
  • 1/4 cup cornstarch
  • 1 tablespoon all-purpose flour
  • 4 large eggs
  • 4 tablespoons unsalted butter, cut into pieces
  • 2 tablespoons Scotch whiskey
  • 2 cups heavy cream
  • 1/2 cup confectioners' sugar
  • Smoked salt, for sprinkling

Specialized Hardware

Kitchen blowtorch
2 pastry bags fitted with medium round tips
ACTIVE TIME: 30 minutes
TOTAL TIME: 1 hour 30 minutes
Yield: 6 to 7 servings

Procedure

  • Heat oven to 400ºF. Line an 18-by-13-inch baking sheet with parchment paper. Have another 18-by-13-inch baking sheet and piece of parchment on hand.
  • Roll out the puff pastry to a 12-by-15-inch rectangle. Cut in three equal rectangles, about 12 by 5 inches each. Dock all over with a fork to suppress the puff pastry's rise in the oven. Transfer the pieces to the prepared baking sheet, cover with the other sheet of parchment, and top with the second baking sheet. Bake until the flour structure has set and the pastry looks light golden and flaky, 10 to 12 minutes. Remove the top baking sheet and piece of parchment and return to the oven until golden brown, 4 to 5 minutes more. Cool completely on a wire rack.
  • Meanwhile, combine the sugar, salt, vanilla, and 2 1/2 cups of the milk in a large saucepan. Cook over medium-high heat until bubbles form around the edges. While the milk is warming, whisk together the cornstarch, flour, eggs, and remaining 1/2 cup milk in a large bowl.
  • Temper the egg mixture with the hot milk mixture, adding a ladleful of the hot milk to the egg mixture at a time, whisking the whole time. Once you've added two-thirds of the milk mixture to the egg mixture, pour it back into the pan and cook on medium heat, whisking constantly. Once the mixture thickens and comes to boil, stir vigorously and count to 60. Remove from the heat.
  • Pass the pastry cream through a fine-mesh sieve into a bowl, then stir in the butter and Scotch. Cool over an ice bath, stirring occasionally, until the pastry cream reaches room temperature. Transfer the pastry cream to a pastry bag fitted with a medium round tip. If not using immediately, cover with plastic wrap, pressing the plastic wrap onto the surface of the pastry cream to keep a skin from forming.
  • Whip the cream in a medium bowl with a hand mixer or balloon whisk until medium-stiff peaks form. Put the whipped cream in a separate pastry bag with a medium round tip.
  • Trim the cooled puff pastry carefully with a serrated bread knife to produce three identical pieces. Then, slice the long rectangle pieces crosswise into 2-inch pieces.
  • Line up a third of the pieces to form the first layer of the mille-feuille, like a puzzle. Pipe dots of pastry cream on the first layer. Top with the next layer of pastry. Pipe dots of whipped cream on the second layer of pastry. Line up the pieces of pastry for the final layer on a baking sheet. Dust the top with the confectioners' sugar, covering the pastry completely. Torch the top, being careful not to burn the sugar. Dust with a second layer of confectioner’s sugar and torch again. Sprinkle with the smoked salt, and allow the pastry to cool before handling, about 3 minutes. Top the mille-feuille with the final layer of bruleed pastry. Serve immediately.

Gimme Some Skin

 

Course: Soups & Sandwiches
Keyword: Chicken, Comfort Food, Gimme Some Skin, Hacks, Sandwiches

Gimme Some Skin

ACTIVE TIME: 25 minutes
TOTAL TIME: 35 minutes
Yield: 2 servings
Photo by Lynne Calamia
Read More
Read Less
Print Recipe

Software

  • Skin of 1 chicken, in as big of sheets as possible
  • 4 slices white sandwich bread, Pepperidge Farm white loaf does nicely
  • 2 tablespoons Duke's mayonnaise
  • 1 teaspoon dried marjoram, optional
  • Kosher salt, to taste

Specialized Hardware

Waffle iron
ACTIVE TIME: 25 minutes
TOTAL TIME: 35 minutes
Yield: 2 servings

Procedure

  • Start by removing the skin from the chicken and spread, fat-side down, on paper towels or paper plates to dry. (I'm a huge fan of paper plates in the kitchen.) Be sure to get the skins as flat and stretched as possible. Dry for 10 minutes.
  • Crank your waffle iron to high.
  • When the skins are dry, move carefully to the waffle iron; depending on your model, you may only get a couple of pieces in at a time. Do not allow them to overlap.
  • Cook for 5 minutes, or until golden brown and crisp. Remove to a wire rack and season with salt and pepper.
  • Repeat until all the skins have been converted into meat crackers, stopping halfway through to carefully pour the rendered fat (schmaltz) into a heatproof bowl. DO NOT DISCARD AS THIS IS ESSENTIALLY GOLD.
  • To make sandwiches, turn iron down to medium and brush one side of a single piece of bread liberally with schmaltz.
  • Place the bread, schmaltz-side down, on the waffle iron. Spread with mayonnaise then top with a layer of the skin and season with the marjoram. Spread some mayonnaise on one side of a second slice of bread and close the sandwich, mayonnaise-side down. Brush the top with schmaltz and close the waffle iron lid. Weigh the top of the waffle iron down with a cast-iron skillet or a 28-ounce can of tomatoes.
  • After 1 minute, check for doneness. When you peek under the bread corner, it should be golden brown and everything should be crisp, if not, continue cooking another minute. Repeat the process with the remaining bread and ingredients.
  • Serve as is or cut into quarters. Serve with chicken soup or just binge right then and there with no apologies. If so, shower afterwards.

Bowl-Smoked Shrimp

 

Course: Mains
Keyword: Appetizers, Bowl-Smoked Shrimp, Gluten-Free, Hacks, Seafood

Bowl-Smoked Shrimp

ACTIVE TIME: 20 minutes
TOTAL TIME: 1 hour 35 minutes
Yield: 4 to 6 servings
Build a homemade smoker out of just two bowls for perfectly plump shrimp smoked indoors. The spicy brown mustard dipping sauce is optional, but highly recommended.
This recipe first appeared on Food Network.com.
Read More
Read Less
Print Recipe

Software

Spicy Brown Mustard Dipping Sauce

Bowl-Smoked Shrimp

  • 2 quarts wood chips
  • 1/2 cup kosher salt
  • 1/2 cup granulated sugar
  • 2 cups water
  • 1 teaspoon red pepper flakes
  • 1 quart ice
  • 2 pounds (21- to 25-count) jumbo whole shrimp, rinsed thoroughly and drained
  • 2 quarts all-natural chunk charcoal

Specialized Hardware

Immersion blender
Electric kettle
Chimney starter
4 to 6 rounded skewers
ACTIVE TIME: 20 minutes
TOTAL TIME: 1 hour 35 minutes
Yield: 4 to 6 servings

Procedure

Spicy Brown Mustard Dipping Sauce

  • Whisk together the mustard seed, dry mustard, and water in a small bowl.
  • Place the mustard and water mixture into a small saucepan and add the vinegars, salt, brown sugar, cinnamon, ginger, and allspice. Bring to a simmer over high heat. Do not allow to boil. Remove from the heat and puree with an immersion blender for 5 to 10 seconds while drizzling in the oil, leaving some of the seeds intact if desired. Pour into a glass jar or container, allow to cool, cover, and allow to sit in refrigerator overnight before using. Store in the refrigerator for up to 1 month.

Bowl-Smoked Shrimp

  • Place the wood chips in a bowl and cover with cool water. Set aside to soak for 1 hour.
  • In the meantime, place the salt, sugar, water, and red pepper flakes in an electric kettle and heat just until the salt and sugar have dissolved. Turn the kettle off and add the ice. Stir until the brine has cooled. Place the shrimp into a 1-gallon zip-top bag and add the brine. Place in a leak-proof container and set in the refrigerator until the wood chips are done soaking, approximately 45 more minutes.
  • While the shrimp are brining, heat about 2 quarts of charcoal in a chimney starter until the coals are covered with a white ash.
  • After the chips are done soaking, drain them and set aside. Drain the shrimp in a colander and thread on 4 to 6 rounded skewers.
  • Carefully transfer the charcoal to an 18-inch round stainless-steel bowl. Cover the charcoal with the wood chips. Lay the skewered shrimp directly atop the chips, making sure that the shrimp do not come in direct contact with the charcoal and that the shrimp are in one layer. Turn another, smaller (13- to 14-inch) metal bowl upside down on top of the shrimp. Cook until the shrimp are firm and no longer translucent, 15 to 20 minutes. Serve warm or chilled with Spicy Brown Mustard Dipping Sauce.

Mexican BBQ Sauce

Course: Sauces & Condiments
Keyword: Chocolate, Cindo de Mayo, Condiments, Mexican, Mexican BBQ Sauce, Sauces

Mexican BBQ Sauce

ACTIVE TIME: 10 minutes
TOTAL TIME: 10 minutes
Yield: 19 ounces
Read More
Read Less
Print Recipe

Software

  • 16 ounces barbecue sauce
  • 3 ounces Mexican chocolate, coarsely chopped
ACTIVE TIME: 10 minutes
TOTAL TIME: 10 minutes
Yield: 19 ounces

Procedure

  • Heat the barbecue sauce in a 2-quart saucepan over medium-low heat until warm. Add the Mexican chocolate and stir until the chocolate melts completely. Serve immediately or cool and store in an airtight container in the refrigerator.

Mighty Duck with Potatoes

 

Course: Mains
Keyword: Holidays, Meats, Mighty Duck with Potatoes

Mighty Duck with Potatoes

ACTIVE TIME: 55 minutes
TOTAL TIME: 3 hours 35 minutes
Yield: 2 to 4 servings
Read More
Read Less
Print Recipe

Software

  • 1 (12-ounce) can orange juice concentrate
  • 15 whole black peppercorns
  • 4 cloves garlic, smashed
  • 1 bunch fresh thyme
  • 1/2 cup kosher salt, plus additional for seasoning
  • 1 (5 1/2- to 6-pound) frozen Long Island duck, thawed
  • 1/4 cup Grade A maple syrup
  • 2 teaspoons red pepper flakes
  • 1 pound red bliss potatoes, quartered
  • Freshly ground black pepper, to taste
  • 2 shallots, minced
  • 2 handfuls shredded chard
  • Dash sherry or balsamic vinegar

Specialized Hardware

Digital instant-read thermometer
ACTIVE TIME: 55 minutes
TOTAL TIME: 3 hours 35 minutes
Yield: 2 to 4 servings

Procedure

  • Combine 10 ounces of the orange juice concentrate with 1 can of warm water in a bowl — reserve the remaining concentrate for the glaze.
  • Combine the orange juice, peppercorns, garlic cloves, thyme, and 1/2 cup salt in a plastic container with a lid. Place the lid on the container and shake to dissolve the salt.
  • Remove the pop-up thermometer, liver, gizzards, and heart from the duck. Cut off the wing tips. Using kitchen shears, locate the spine at the base of the neck. Cut up the line of the backbone towards the neck cavity. Turn the duck and cut straight towards the rear cavity. Remove the backbone. Turn the duck over and cut straight down the middle of the breastbone, leaving 2 equal duck halves. To separate the legs from the breast, flip your halves over so the flesh side is facing up at you. Using a knife, make a crescent-shape cut between the leg and the breast.
  • Line the inside of a large plastic container or a pot with a zip-top bag. Place the duck quarters inside the bag and pour the brine over the duck. Seal the bag, ensuring that all the air is removed. Brine the duck for 2 to 2 1/2 hours in the refrigerator.
  • Bring 1 1/2 to 2 inches water to a boil in a large pot. Place a colander in the pot and line the sides of the colander with the duck. Do not stack the duck quarters on each other. Cover and turn the heat to medium-low. Steam the duck for 15 minutes.
  • Heat oven to 400ºF. Place a 12-inch cast-iron skillet in the oven to preheat on the center rack.
  • Carefully remove the steamed duck (do not throw out the water) and lay it on a cutting board. Lay your knife flat against the skin and make 3 marks in one direction and then in the other, making an X. Make sure that you are cutting through the skin and not the meat. Score all pieces.
  • Remove the skillet from the oven, add just the legs, skin-side down, and cook for 10 minutes.
  • Remove the skillet from the oven and add the breasts, skin-side down, and cook 7 minutes more.
  • Combine the maple syrup, red pepper flakes, remaining orange juice concentrate, and a pinch of salt in a small saucepan, and bring to a simmer over medium-high heat until the sauce generously coats the back of a spoon, 3 to 5 minutes.
  • Remove the skillet from the oven, flip the duck pieces over, brush with the glaze, and return the skillet to the oven until the skin is crisp and deep mahogany brown, 3 to 5 minutes more, or until the legs are 160ºF and the breasts register 140ºF. Remove the duck from the skillet to a wire rack set inside a half-sheet pan and loosely tent with foil.
  • Meanwhile, steam the potatoes in the same water that you steamed the duck over medium heat until they slide off a paring knife when stabbed, 3 to 5 minutes. Drain the potatoes.
  • Remove and save 1 tablespoon of duck fat from the skillet. Heat the skillet on medium-high heat and add the potatoes. Cook, undisturbed, until golden brown, about 3 minutes. Then flip the potatoes and cook 3 to 5 minutes more.
  • Drain the potatoes on a paper towel-lined plate and season with salt and pepper.
  • Add the tablespoon reserved duck fat back into the skillet and heat on medium heat. Add the shallots and saute until translucent, about 2 minutes. Toss in the chard and cook until it just barely wilts. Season with the vinegar.
  • Slice the duck breast thinly on the bias. Serve the duck with the sauteed chard and duck fat-fried potatoes. Spoon over additional glaze, if desired.

Salsa with Ancho Chiles

 

Course: Appetizers
Keyword: Appetizers, Cinco de Mayo, Dips, Salsa with Ancho Chiles, Tex-Mex, Vegetarian

Salsa with Ancho Chiles

ACTIVE TIME: 20 minutes
TOTAL TIME: 20 minutes
Yield: 4 cups
Photo by Lynne Calamia
Read More
Read Less
Print Recipe

Software

  • 4 jalapeno peppers, 2 seeded and minced, 2 whole
  • 6 Roma tomatoes, chopped
  • 4 cloves garlic, minced
  • 1 red bell pepper, finely diced
  • 1/2 red onion, finely chopped
  • 2 dried ancho chile peppers, seeded, cut into short strips, and snipped into pieces
  • 1 tablespoon olive oil
  • 2 tablespoons fresh squeezed lime juice
  • 1 teaspoon Chili powder
  • 2 teaspoons Kosher salt
  • 1/2 teaspoon Freshly ground black pepper
  • 1/4 cup cilantro, chopped
  • 1/4 cup scallions, chopped
ACTIVE TIME: 20 minutes
TOTAL TIME: 20 minutes
Yield: 4 cups

Procedure

  • Heat the broiler. Roast the 2 whole jalapenos in a pie pan under the broiler, giving the peppers a quarter turn every 2 to 3 minutes, until blackened, about 6 minutes. Remove the stems and skins and discard the seeds (or keep the seeds if you like your salsa extra hot). Chop the jalapenos.
  • In a bowl, combine the jalapenos with the remaining ingredients. Place in the refrigerator for at least 1 hour before serving.

Ma Mae’s Christmas Jello Salad

 

Course: Sides & Salads
Keyword: Christmas, gelatin, jello

Ma Mae's Christmas Jello Salad

ACTIVE TIME: 5 minutes
TOTAL TIME: 35 minutes
Yield: 10 -12 servings
Photo by Lynne Calamia
Read More
Read Less
Print Recipe

Software

  • 1 (3-ounce) package orange-flavored gelatin
  • 1 (3-ounce) package lemon-flavored gelatin
  • 2 1/2 cups boiling water
  • 1 (8-ounce) can pineapple bits with juice
  • 1/2 cup toasted, chopped pecans
  • 1 (14-ounce) can whole cranberry sauce
ACTIVE TIME: 5 minutes
TOTAL TIME: 35 minutes
Yield: 10 -12 servings

Procedure

  • Sprinkle both packets of gelatin in a 9-by-13-inch glass baking dish, and slowly stir in the boiling water. Cool to room temperature, then refrigerate just until gelatin begins to set, about 30 minutes — if the gelatin sets, you won't be able to stir in the goodies.
  • Meanwhile, in a medium bowl, combine the canned pineapple and its juice with the pecans and cranberry sauce. Add mixture to slightly thickened gelatin and stir until thoroughly combined. Return to refrigerator until firmly set. Cover with plastic wrap until ready to serve.

Instant Chocolate Cake

 

Course: Sweets
Keyword: Baking, Chocolate, Desserts, Instant Chocolate Cake, Valentine's Day

Instant Chocolate Cake

ACTIVE TIME: 16 minutes
TOTAL TIME: 16 minutes
Yield: 8 cakes
Read More
Read Less
Print Recipe

Software

  • 8 large eggs
  • 5 1/2 ounces sugar
  • 1 teaspoon kosher salt
  • 7 1/2 ounces good quality semisweet chocolate, melted and cooled slightly
  • 1 1/2 ounces all-purpose flour
  • 2 tablespoons instant espresso powder
  • 2 teaspoons vanilla extract

Specialized Hardware

Digital kitchen scale
Whipped cream charger and nitrous oxide cartridge
ACTIVE TIME: 16 minutes
TOTAL TIME: 16 minutes
Yield: 8 cakes

Procedure

  • Whisk the eggs, sugar, and salt in the bowl of a stand mixer for 1 1/2 minutes on medium-high speed. Add the melted chocolate, flour, espresso powder, and vanilla, and whisk on medium speed for 30 seconds.
  • Pour 2 cups of the mixture into a whipped cream charger, filling only halfway. Charge with 1 nitrous oxide cartridge. Shake 10 to 15 times. Dispense the foam into coffee mugs until 1/3 full.
  • Place 1 mug at a time in a microwave. Cook for 45 seconds at 90-percent power. Repeat with the remaining batter. Serve the cakes immediately.

Savory Herb Popcorn

 

Course: Appetizers
Keyword: Appetizers, Game Day, Gluten-Free, Hacks, Savory Herb Popcorn, Snacks, Snaks

Savory Herb Popcorn

ACTIVE TIME: 11 minutes
TOTAL TIME: 11 minutes
Yield: 3 1/2 to 4 quarts
Photo by Lynne Calamia
Read More
Read Less
Print Recipe

Software

  • 3 tablespoons peanut oil
  • 0.5 cup popcorn kernels
  • 1/2 teaspoon popcorn salt
  • 1 teaspoon finely chopped fresh thyme
  • 1 teaspoon finely chopped fresh rosemary
  • 3 tablespoons unsalted butter
ACTIVE TIME: 11 minutes
TOTAL TIME: 11 minutes
Yield: 3 1/2 to 4 quarts

Procedure

  • Place the oil, popcorn, and salt in a 6-quart metal mixing bowl. Cover with heavy-duty aluminum foil and poke 10 slits in the top with a knife.
  • Place the bowl over medium heat and shake constantly, using a pair of tongs to hold the bowl. Continue shaking until the popcorn finishes popping, approximately 3 minutes.
  • Remove the bowl from the heat and carefully remove the foil. Stir in any salt that is on the side of the bowl. Sprinkle the herbs on the popcorn and gently stir to coat.
  • Melt the butter in the microwave. Slowly drizzle over the popcorn, while spinning the bowl. Stir to combine. Serve immediately.