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Soy Ginger Dipping Sauce

 

Course: Sauces & Condiments
Keyword: Asian, Condiments, Dairy-Free, Sauces, Soy Ginger Dipping Sauce, Vegetarian

Soy Ginger Dipping Sauce

ACTIVE TIME: 10 minutes
TOTAL TIME: 10 minutes
Yield: 1 cup
Photo by Lynne Calamia
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  • 1/2 cup low-sodium soy sauce
  • 1/4 cup rice wine vinegar
  • 2 tablespoons finely grated ginger
  • 2 tablespoons chopped green onion
  • 2 cloves garlic, minced
  • 2 teaspoons sugar
  • 1 teaspoon sesame oil
ACTIVE TIME: 10 minutes
TOTAL TIME: 10 minutes
Yield: 1 cup

Procedure

  • Add all of the ingredients to a lidded jar and shake well to combine. Serve as a dipping sauce for tempura or dumplings.

Avocado Buttercream Frosting

 

Course: Sweets
Keyword: Avocado Buttercream Frosting, Condiments, Dairy-Free, Desserts, Gluten-Free

Avocado Buttercream Frosting

ACTIVE TIME: 10 minutes
TOTAL TIME: 10 minutes
Yield: 2 cups
Thanks to their high fat content, avocados easily replace butter in this smooth, creamy, and dairy-free buttercream frosting.
This recipe first appeared in Season 9 of Good Eats.
Photo by Lynne Calamia
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  • 8 ounces (2 medium) avocado
  • 2 teaspoons freshly squeezed lemon juice
  • 1 pound powdered sugar, sifted plus more if needed
  • 1/2 teaspoon lemon extract
ACTIVE TIME: 10 minutes
TOTAL TIME: 10 minutes
Yield: 2 cups

Procedure

  • Peel and pit the avocado. In the bowl of a stand mixer fitted with the whisk attachment, beat the avocado and lemon juice until lightened in color, 2 to 3 minutes. Add the powdered sugar, a little at a time, and beat until smooth. If needed, add more powdered sugar to achieve desired consistency. Add the lemon extract and mix to combine. Use right away or cover with plastic wrap, place in an airtight container, and store in the refrigerator for a few hours.

Chocolate Taffy

 

Course: Sweets
Keyword: Candy, Chocolate, Chocolate Taffy, Desserts, Gluten-Free, Halloween

Chocolate Taffy

ACTIVE TIME: 50 minutes
TOTAL TIME: 1 hour
Yield: 60 pieces
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  • 2 cups sugar
  • 2/3 cup Dutch process cocoa powder
  • 1/2 teaspoon kosher salt
  • 1 cup light corn syrup
  • 1/4 cup plus 1 tablespoon water
  • 1 teaspoon white vinegar
  • 1 1/2 tablespoons unsaled butter, plus additional for greasing pan and hands

Specialized Hardware

Digital instant-read thermometer
Vinyl gloves
ACTIVE TIME: 50 minutes
TOTAL TIME: 1 hour
Yield: 60 pieces

Procedure

  • Butter a half-sheet pan, line with a silicone baking sheet, and lightly grease with butter. Set aside.
  • Combine the sugar, cocoa powder, and salt in a 4-quart saucepan. Whisk until thoroughly combined. Add the corn syrup, water, and vinegar to the pan and place over high heat. Stir with a wooden spoon or heatproof spatula until the sugar and cocoa are well combined. Cook until the mixture reaches 250ºF on a digital instant-read thermometer.
  • Remove the pan from the heat, add the butter, and stir. Carefully pour the mixture into the prepared pan and set aside for 10 minutes. Using the silicone mat as a holding device, fold the taffy back on itself over and over until it is cool enough to hold in your hands.
  • Once you are able to handle the taffy, don vinyl gloves, butter them, pick up the taffy, and begin to pull, folding the taffy back on itself repeatedly and twisting as you go. Taffy is done when it lightens in color, takes on a sheen, and becomes hard to pull, 5 to 10 minutes. Divide taffy into fourths. Roll each fourth into a 1-inch wide log, and cut into 1/2-inch pieces. Make sure to keep pieces separated or they will stick to each other. Wrap individual pieces of candy in waxed paper. Store in airtight container for up to 5 days.

Homemade Ravioli

 

Course: Mains
Keyword: Appetizers, Beef, Italian, Pasta, Ravioli

Homemade Ravioli

ACTIVE TIME: 30 minutes
TOTAL TIME: 1 hour 30 minutes
Yield: 4 servings
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Ravioli

  • 3 cups all-purpose flour, plus extra for rolling
  • 3 large eggs, divided
  • 1/4 cup water, divided
  • 1 teaspoon olive oil
  • 1/2 teaspoon kosher salt
  • 6 ounces uncooked Italian sausage, leftover Reloaded Meatloaf, or Spinach Ricotta

Browned butter

  • 6 tablespoons butter
  • 3 tablespoon thinly sliced sage

Specialized Hardware

Pizza wheel
Spider strainer
ACTIVE TIME: 30 minutes
TOTAL TIME: 1 hour 30 minutes
Yield: 4 servings

Procedure

  • Make the pasta by hand: On a clean surface, make a well with the flour. Place 2 of the eggs, 3 tablespoons water, the oil, and salt into a small bowl and stir together with a fork. Pour the wet mixture slowly into the flour and mix with 2 fingers until all of the wet is incorporated. Do not force the dough to take all of the flour. When the dough comes together, knead until smooth, 3 to 4 minutes. Form the dough into a disk and cover with plastic wrap. Place in the refrigerator for 1 hour to rest.
  • Make the pasta in a food processor: combine the flour and salt in the bowl of your food processor and pulse 2 to 3 times. Whisk together 2 of the eggs, 3 tablespoons water, and the oil in a liquid measuring cup (preferably with a spout). While pulsing the machine, pour this mixture in a continuous stream and continue running the machine until the dough begins to pull away from the sides of the bowl. Form the dough into a disk and cover with plastic wrap. Place in the refrigerator for 1 hour to rest.
  • Have the pasta rolling machine set to its widest setting. Divide the dough in half, re-wrap, and return one half to the refrigerator. Shape the half you’re working with into an oblong about 5 inches by 2 inches and flatten with your hand until it will fit through the machine. Lightly flour the machine and the dough as you work. Pass the dough through the machine. Fold into thirds as you would a wallet, turn 90 degrees, and pass through the machine again on the same setting. Repeat the folding in thirds, turning 90 degrees, and pass through the machine one last time at the widest setting. Turn the knob to the next size down and pass the dough through. Pass the dough through the machine once on each setting until you get to #6 on the dial. You will have a very long sheet of pasta, approximately 3 feet long.
  • Take a yardstick and mark the sheet lengthwise down the middle. Do not press so hard that you split the sheet in half. Using a teaspoon measure, spoon about 1/4 ounce of the Italian sausage or meatloaf, or a teaspoon of Spinach Ricotta filling every 2 inches along one side of the mark down the middle — you're looking for 1 inch of dough surrounding each deposit of filling. In a small bowl, whick together the remaining egg and 1 tablespoon of water. Brush the pasta sheet with egg wash on one edge, length-wise, down the entire sheet and in between the filling. Fold the unwashed side of the sheet over and seal, removing any air bubbles as you go.
  • Using a pizza wheel, cut even squares between each mound of filling. Place the finished ravioli on a parchment paper-lined half-sheet pan and cover with a damp towel. Repeat the procedure with the remaining dough half. You may freeze the pasta on a half-sheet pan lined with parchment paper prior to cooking and once solid, transfer to a zip-top bag for long-term storage. Cook as below when ready to serve.
  • Fill an 8-quart pot 2/3 full with water, set over high heat, and bring to a boil.
  • Add the ravioli to the boiling water, 6 to 8 at a time. Cook until they float, 6 to 8 minutes. Remove with a spider and set on a half-sheet pan lined with parchment. Repeat until all the ravioli have been cooked.
  • Place a 12-inch sauté pan over medium heat and add 2 tablespoons of the butter. When the butter starts to brown, carefully add about 10 ravioli and toss until coated. Sprinkle in the sage and toss again to evenly distribute. Transfer to a serving platter and repeat until all of the pasta has been cooked. Serve immediately.

Falafel

 

Course: Mains
Keyword: Appetizers, Falafel, Fried, Vegetarian

Falafel

ACTIVE TIME: 1 hour 8 minutes
TOTAL TIME: 13 hours 8 minutes
Yield: 15 to 20 falafel
Photo by Lynne Calamia
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Specialized Hardware

8-inch cast-iron skillet
Coffee/spice grinder
Meat grinder or food processor
2-inch disher
5-quart Dutch oven
Candy/fry thermometer
Spider strainer
ACTIVE TIME: 1 hour 8 minutes
TOTAL TIME: 13 hours 8 minutes
Yield: 15 to 20 falafel

Procedure

  • Place the chickpeas in a medium bowl and cover with 2 inches of cold water. Soak overnight.
  • Place the cumin and coriander seeds in an 8-inch cast-iron skillet and set over medium-high heat. Cook, shaking the pan frequently, until the seeds give off an aroma and just begin to brown, 3 to 4 minutes. Transfer the toasted spices to a spice grinder and process until finely ground. Set aside.
  • Drain the chickpeas. Combine the soaked chickpeas, ground cumin and coriander, garlic, scallions, salt, black pepper, baking powder, cayenne pepper, and parsley leaves in a medium mixing bowl.
  • Pass this mixture through a meat grinder or stand mixer with the grinder attachment fitted with the smallest die. Alternatively, you can divide the mixture in half and process one half at a time in a food processor, pulsing 10 to 20 times.
  • Scoop the mixture into 1 1/2- to 2-ounce portions using a 2-inch diameter disher. Place on a half-sheet pan lined with parchment. Can be held hold at room temperature for up to 2 hours before frying, or covered in the refrigerator overnight.
  • Heat the peanut oil in a 5-quart Dutch oven over high heat until it reaches 350ºF on a deep-fry thermometer. Adjust the heat to maintain temperature. Gently place the falafel, 1 at a time, into the hot oil. Fry 4 at a time until deep golden brown, 5 to 7 minutes. Using a spider strainer, carefully remove to a paper towel-lined half-sheet pan lined fitted with a wire rack to drain. Repeat until all falafel have been cooked. Serve on warm pita.

Fillet O’Fu

Course: Mains
Keyword: Fillet O'Fu, Fried, Sides, Vegetarian, Weeknight Dinner

Fillet O'Fu

ACTIVE TIME: 25 minutes
TOTAL TIME: 3 hours 25 minutes
Yield: 2 servings
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  • 1 (19-ounce) block firm tofu
  • 2 tablespoons sherry vinegar
  • 2 tablespoons Worcestershire sauce
  • A few dashes hot pepper sauce
  • 1/2 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 1/2 cup panko breadcrumbs
  • Canola oil
ACTIVE TIME: 25 minutes
TOTAL TIME: 3 hours 25 minutes
Yield: 2 servings

Procedure

  • Drain the block of tofu and slice into 4 equal portions. Place the slices on 5 layers of paper towels and fold the towels over in both directions to cover the tofu. Sandwich this packet between 2 half-sheet pans and weigh the top with approximately 2 pounds of weight (actually, a 28-ounce can of tomatoes is perfect) for 2 hours. After 1 hour, replace the paper towels.
  • Place tofu in a 1-gallon zip-top bag and add the vinegar, Worcestershire, and hot pepper sauce, and marinate 1 to 2 hours.
  • Place the flour, eggs, and breadcrumbs in 3 separate shallow dishes (disposable pie pans perhaps) arranged side by side.
  • Remove tofu from bag, and blot with paper towels. Dredge in flour. Tap off excess, then repeat with eggs and breadcrumbs, making sure all pieces are evenly coated. Set on a wire rack to set.
  • Heat 1/8 inch of oil in a 12-inch skillet over medium-high heat. When oil begins to shimmer, slide tofu pieces into pan and fry each side to golden brown, about 2 minutes per side.
  • Cool briefly on wire rack and serve hot.

Griddled Romaine

 

Course: Sides & Salads
Keyword: Grill, Grilled Romaine, Salads, Sides, Summer, Vegetables

Griddled Romaine

ACTIVE TIME: 7 minutes
TOTAL TIME: 2 hours 7 minutes
Yield: 4 servings
Photo by Lynne Calamia
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ACTIVE TIME: 7 minutes
TOTAL TIME: 2 hours 7 minutes
Yield: 4 servings

Procedure

  • Place vinegar in shallow pan and place in the freezer. Allow the vinegar to freeze, approximately 2 hours. Once frozen, scrape with a fork to create a shaved ice texture. Return the vinegar to the freezer until ready to use.
  • Cut each heart of romaine in half lengthwise so that the root keeps each piece together. Lightly brush the cut side of the romaine pieces with olive oil. Season with pepper. Place the cheese in a shallow pan large enough to lay the romaine in and press the cheese firmly onto the cut side of the romaine so it adheres.
  • Spray a nonstick griddle or saute pan with vegetable spray and set over medium-high heat. Place the romaine, cheese-side down, in the pan and cook until the cheese turns golden, 1 to 2 minutes. Place the romaine, cheese-side up, onto plates and sprinkle with the vinegar ice. Serve immediately.

Beer Bread

 

Course: Breads
Keyword: Baking, Beer Bread, Breakfast, Brunch, Sides

Beer Bread

ACTIVE TIME: 15 minutes
TOTAL TIME: 1 hour 35 minutes
Yield: 10 to 12 servings
Photo by Lynne Calamia
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Specialized Hardware

9-by-5-inch loaf pan
Digital instant-read thermometer
ACTIVE TIME: 15 minutes
TOTAL TIME: 1 hour 35 minutes
Yield: 10 to 12 servings

Procedure

  • Heat oven to 375ºF. Coat the inside of a 9-by-5-inch loaf pan with nonstick spray and set aside.
  • Whisk together the all-purpose flour, wheat flour, baking powder, salt, sugar, and dill in a large mixing bowl. Add in the cheese and stir in the beer just to combine. Spread the batter evenly in the prepared pan. Sprinkle with the sunflower seeds, if using.
  • Bake on the middle rack of the oven until the bread reaches an internal temperature of 210ºF on a digital instant-read thermometer, 45 to 55 minutes.
  • Remove from the oven and cool in the pan for 10 minutes. Transfer the loaf to a wire rack to cool for 10 to 15 minutes before slicing and serving.

Dill Pickles

 

Course: Sauces & Condiments
Keyword: Dill Pickles, Gluten-Free, Pickles, Vegetables, Vegetarian

Dill Pickles

ACTIVE TIME: 15 minutes
TOTAL TIME: 10 days 15 minutes
Yield: 3 pounds
photo by Lynne Calamia
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  • 1/2 cup pickling salt
  • 1 gallon filtered water
  • 3 pounds pickling cucumbers, 4 to 6 inches long
  • 1 tablespoon black peppercorns
  • 1 tablespoon red pepper flakes
  • 2 cloves garlic, crushed
  • 1 teaspoon dill seed
  • 1 large bunch dill
ACTIVE TIME: 15 minutes
TOTAL TIME: 10 days 15 minutes
Yield: 3 pounds

Procedure

  • Combine the salt and water in a pitcher and stir until the salt has dissolved.
  • Rinse the cucumbers thoroughly and snip off the blossom end stem. Set aside.
  • Place the peppercorns, pepper flakes, garlic, dill seed, and fresh dill into a 1-gallon crock. Add the cucumbers to the crock on top of the aromatics. Pour the brine mixture over the cucumbers to completely cover. Pour the remaining water into a 1-gallon zip-top plastic bag and seal. Place the bag on top of the pickles, ensuring that they are completely submerged in the brine. Set in a cool, dry place for 3 days.
  • Check the crock after 3 days. Fermentation has begun if you see bubbles rising to the top of the crock. After this, check the crock daily and skim off any scum that forms. If scum forms on the plastic bag, rinse it off, and return to the top of the crock.
  • The fermentation is complete when the pickles taste sour and the bubbles have stopped rising, 6 to 7 days. Once this happens, cover the crock loosely and place in the refrigerator for 3 days, skimming daily or as needed. Store for up to 2 months in the refrigerator, skimming as needed. If the pickles become soft or begin to take on an off odor, discard them.

Chocolate Coconut Balls

 

Course: Sweets
Keyword: Candy, Chocolate, Chocolate Coconut Balls, Desserts, Make-Ahead

Chocolate Coconut Balls

ACTIVE TIME: 30 minutes
TOTAL TIME: 1 hour 30 minutes
Yield: 48 cookies
Macadamia nuts and shredded coconut bring a taste of the tropics to these chocolatey coconut bonbons that come together in just 15 minutes.
This recipe first appeared in Season 6 of Good Eats.
Photo by Lynne Calamia
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  • 1 cup toasted chopped Macadamia nuts
  • 1 cup sweetened condensed milk
  • 1 1/2 teaspoons almond extract
  • 8 ounces sweetened shredded coconut
  • 1 (12-ounce) bag semisweet chocolate morsels, melted
  • 1 tablespoon shortening
ACTIVE TIME: 30 minutes
TOTAL TIME: 1 hour 30 minutes
Yield: 48 cookies

Procedure

  • Combine the nuts, condensed milk, almond extract, and coconut in a large bowl. Using fingers lightly moistened with water, press the mixture into roughly 3/4-inch balls. Place onto parchment wax paper-lined half sheet pans and refrigerate for at least 1 hour or up to overnight.
  • Lay a couple large pieces of parchment or wax paper on a work surface. Place the chocolate and shortening in a medium metal bowl. Select a pot with an opening wide enough to allow the bowl to rest on top without falling in. Fill the pot with a few inches of water and place the bowl on top, making sure the bottom of the bowl does not touch the water. Set the pot over medium heat and allow the water to maintain a low simmer. Melt the chocolate, stirring frequently with a silicone spatula until it becomes shiny and smooth. Dip the balls into the chocolate and coat evenly and lightly using a fork to turn them over. Place each ball on the parchment or wax paper to set up and dry for at least 2 hours before serving.