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Good Eats Fudgepops

 

Course: Sweets
Keyword: Chocolate, Desserts, Frozen, Gluten-Free, Good Eats Fudgepops, Make-Ahead

Good Eats Fudgepops

ACTIVE TIME: 20 minutes
TOTAL TIME: 4 hours 20 minutes
Yield: 8 servings
Photo by Lynne Calamia
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  • 8 ounces bittersweet chocolate, finely chopped
  • 1.5 cups heavy cream
  • 1 cup whole milk
  • 2 tablespoons unsweetened cocoa powder
  • 2 teaspoons vanilla extract

Specialized Hardware

Popsicle molds
ACTIVE TIME: 20 minutes
TOTAL TIME: 4 hours 20 minutes
Yield: 8 servings

Procedure

  • Place chopped chocolate into a medium glass mixing bowl. Set aside.
  • Combine heavy cream, milk, and cocoa powder in a medium saucepan over medium heat. Whisk constantly until cocoa is dissolved and mixture just barely comes to a simmer. Remove from the heat and pour over the chocolate. Let stand for 2 to 3 minutes and then whisk gently until all chocolate is melted. Whisk in the vanilla extract.
  • Divide the mixture evenly among the molds and place in the freezer. Freeze until solid, at least 4 hours. Fudgepops can be held in the freezer for up to 1 week in an airtight container.

Dan Dan Noodles

 

Course: Mains
Keyword: Asian, Dan Dan Noodles, Sides

Dan Dan Noodles

ACTIVE TIME: 31 minutes
TOTAL TIME: 31 minutes
Yield: 4 servings
Photo by Lynne Calamia
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  • 1/3 cup creamy peanut butter
  • 4 cloves garlic, minced
  • 2 tablespoons grated fresh ginger
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon dark brown sugar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon chili oil
  • 1 tablespoon Chinese black vinegar
  • 1/4 cup low-sodium chicken broth
  • 8 ounces ramen noodles
  • 1/2 cup roasted peanuts, chopped
  • 3 scallions, finely chopped

Specialized Hardware

Mini-food processor
ACTIVE TIME: 31 minutes
TOTAL TIME: 31 minutes
Yield: 4 servings

Procedure

  • Place the peanut butter, garlic, ginger, soy sauce, brown sugar, sesame oil, chili oil, and black vinegar into the bowl of a mini-food processor. Process until the mixture is well combined and forms a paste, 1 to 2 minutes. With the processor running, gradually add the chicken broth and process until the sauce is creamy and well combined, 1 to 2 minutes. Transfer to a large mixing bowl, cover, and set aside.
  • Place 4 quarts water into a large pot and bring to a boil over high heat. Add the noodles and cook until al dente, 1 to 1 1/2 minutes. Drain thoroughly in a colander. Add the noodles to the bowl with the sauce and toss to combine. Serve topped with the peanuts and scallions.

Mojo Moulies

Course: Mains
Keyword: Appetizer, French, Gluten-Free, Mojo Moulies, Seafood, Wine

Mojo Moulies

ACTIVE TIME: 25 minutes
TOTAL TIME: 25 minutes
Yield: 4 appetizer servings
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  • 3 tablespoons olive oil, not extra-virigin
  • 2 tablespoons minced garlic
  • 1 large leek, cleaned, trimmed, and chopped
  • 48 mussels, blue or Mediterranean
  • 1 medium tomato, seeded and chopped
  • 1 1/2 cups white wine, such as Pinot Grigio or Sauvignon Blanc
  • Pinch kosher salt
  • Chopped parsley

Specialized Hardware

Steamer basket or metal colander
Needle-nose pliers
Immersion blender
ACTIVE TIME: 25 minutes
TOTAL TIME: 25 minutes
Yield: 4 appetizer servings

Procedure

  • Heat the olive oil in a large stockpot set over medium-low heat. Add the garlic and leek, and sweat until softened, approximately 3 minutes.
  • Place the mussels in a steamer insert or metal colander and rinse with cold water to remove any excess dirt or grit. Remove any beards with a pair of needle-nose pliers (grab low and twist to remove).
  • Add the tomato and wine to the stockpot and boost the heat to medium-high to simmer. Add the steamer insert or colander containing the mussels to the pot and cover. Cook for 3 minutes, then check to see if the mussels have opened. If some are still closed, replace the lid and cook for another 30 seconds to 1 minute. Discard any unopened mussels at this point — whatever’s in them, you don’t want. Remove the pot from the heat.
  • Place the mussels in a serving bowl, reserving 8 proud specimens. Remove these from their shells and add them to the stockpot.
  • Tipping the pot so that the liquid pools on one side, use an immersion blender to puree the mixture until it reaches a saucy consistency. Pour the sauce over the mussels and garnish with parsley. Serve with a loaf of crusty bread and chilled white wine.

Stuffed Tomatoes

 

Course: Mains
Keyword: Sides, Stuffed Tomatoes, Summer, Vegetarian

Stuffed Tomatoes

ACTIVE TIME: 40 minutes
TOTAL TIME: 46 minutes
Yield: 6 servings
Photo by Lynne Calamia
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  • 6 medium tomatoes, preferably heirloom
  • 2 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 1 cup finely diced onion
  • 6 ounces fresh mushrooms, any combination of portabella, cremini, chantrelle, or shitake, roughly chopped
  • 0.5 cup white wine
  • 1/2 cup Panko bread crumbs
  • 0.5 cup pinenuts, toasted
  • 1 1/2 teaspoons kosher salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon sherry vinegar
  • 2 tablespoons chopped fresh parsley, divided
  • 3 1/2 ounces goat cheese, at room temperature
ACTIVE TIME: 40 minutes
TOTAL TIME: 46 minutes
Yield: 6 servings

Procedure

  • Thinly slice off the top of the tomato using a serrated knife, exposing the core and seeds. Discard the seeds. Using a grapefruit spoon, remove the inside flesh or core of the tomato. Coarsely chop the cores and tops of the tomatoes and set aside. Sprinkle the hollowed out tomatoes with 1/2 teaspoon of the salt and place cut side down on a rack set inside a half sheet pan. Let sit until ready to stuff.
  • Heat the olive oil in a 12-inch skillet over medium heat. Once the oil shimmers, add the garlic and onion. Cook until the onions are translucent, 2 to 3 minutes. Add the mushrooms and cook for another 4 minutes, stirring occasionally. Add the wine to the pan and cook until most of liquid is absorbed, an additional 4 to 5 minutes. Add the chopped tomato and the panko and cook another 1 to 2 minutes. Add the pinenuts and heat through. Season the mushroom mixture with the remaining salt and the black pepper. Remove from the heat and add the sherry vinegar and 1 tablespoon of the fresh parsley.
  • Heat the broiler to high and set a rack in the top third of the oven.
  • Combine the goat cheese and remaining parsley in a small mixing bowl. Stuff each tomato with approximately 1/3 cup of the mushroom mixture. Top each with the goat cheese mixture, dividing evenly among the tomatoes. Place the tomatoes on a half-sheet pan and broil until the cheese is slightly melted and golden, 5 to 7 minutes. Cool slightly before serving.

Hail Caesar Salad: RELOADED

 

Course: Sides & Salads
Keyword: Appetizers, Hail Caesar Salad, Salads, Vegetarian, Weeknight Dinner

Hail Caesar Salad: RELOADED

ACTIVE TIME: 20 minutes
TOTAL TIME: 20 minutes
Yield: 6 to 8 servings
Photo by Lynne Calamia
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  • 8 ounces Ciabatta bread, torn into 1 inch pieces
  • 1/4 cup extra-virgin olive oil
  • 3/4 teaspoon Kosher salt, divided
  • 3 anchovy fillets
  • 1 garlic clove, peeled and smashed
  • 2 egg yolks
  • 1 teaspoon dijon mustard
  • 1 tablespoon lemon juice
  • 1/2 teaspoon Worcestershire sauce
  • 2 drops fish sauce
  • 1/8 teaspoon granulated sugar
  • 1 1/2 cups parmesan cheese, finely grated, divided
  • 1/4 cup neutral oil
  • 2-8 ounce hearts romaine lettuce, inner leaves only
  • 1/2 teaspoon black pepper, freshly ground

Specialized Hardware

Mortar and pestle
ACTIVE TIME: 20 minutes
TOTAL TIME: 20 minutes
Yield: 6 to 8 servings

Procedure

  • Heat oven to 375 degrees F. Place the torn ciabatta pieces into a large bowl. Drizzle with the olive oil and 1/2 teaspoon of the salt. Toss with your hands to thoroughly coat all of the pieces. Spread onto a half sheet pan in one layer and bake for about 15 minutes or until golden brown and crisp, tossing the pieces half way through cooking.
  • Place the anchovy fillets, the garlic, and the remaining 1/4 teaspoon of salt into a mortar and mash with the pestle to make a paste.
  • Add the egg yolks, Dijon, lemon juice, Worcestershire, fish sauce, sugar, and 1 tablespoon of the parmesan and whisk to combine. If your mortar is large enough you may build the dressing right in there. If not, transfer all ingredients, including the anchovy/garlic paste to a medium bowl and whisk.
  • Drizzle the neutral oil very slowly into the dressing while whisking constantly until smooth and emulsified.
  • Add about 3 tablespoons of the dressing to a large salad bowl. Tear the romaine leaves in half or in pieces large enough to pick up with your hands and add to the bowl. Toss gently with your hands to evenly coat, adding more dressing if needed. Any remaining dressing may be reserved for dipping or for later use. Add the black pepper and the remainder of the parmesan and gently toss again.
  • Serve the salad by stacking the leaves onto a plate, and encourage your guests to pick up and eat with their hands. Finish with a final squeeze of lemon juice and additional black pepper if desired.

Rice Pilaf

 

Course: Sides & Salads
Keyword: Gluten-Free, Rice Pilaf, Sides, Weeknight Dinner

Rice Pilaf

ACTIVE TIME: 15 minutes
TOTAL TIME: 50 minutes
Yield: 6 to 8 servings
Photo by Lynne Calamia
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  • 1 tablespoon unsalted butter
  • 1/2 medium onion, finely chopped
  • 1/2 medium red bell pepper, finely chopped
  • 2 teaspoons kosher salt
  • 2 cups long-grain white rice
  • 1 pinch saffron, steeped in 1/4 cup hot but not boiling water
  • 3 cups chicken broth
  • 1 (1-by-2-inch) strip orange zest
  • 2 bay leaves
  • 1/2 cup cooked peas, fresh or frozen
  • 1/4 cup golden raisins
  • 1/4 cup pistachios, chopped
ACTIVE TIME: 15 minutes
TOTAL TIME: 50 minutes
Yield: 6 to 8 servings

Procedure

  • Heat oven to 350ºF.
  • Melt the butter in a 3-quart saucier over medium heat. Stir in the onion, bell pepper, and 1/2 teaspoon of salt. Decrease the heat to low and sweat until the onion is translucent and aromatic but not browned, 3 to 4 minutes.
  • Increase the heat to medium and add the rice. Cook, stirring frequently, until it smells nutty, another 3 to 4 minutes. Add the saffron and its water, the broth, orange zest, bay leaves, and the remaining salt. Increase the heat and bring to a boil.
  • Okay, now the weird part: Thoroughly wet a clean towel, kill the heat, scatter the peas on top of the rice, then place the towel across the top of the saucier. Top with the lid, then fold the towel corners up over the lid. Transfer the saucier (towel and all) to the oven, and bake for 20 minutes.
  • Remove and let rest at room temperature for another 15 minutes without removing the lid.
  • De-lid and fish out the orange zest and bay leaves. Turn the pilaf out onto a platter, fluff with a large fork, and garnish with the raisins and pistachios. Serve family-style, right in the middle of the table.

Sweet Tea

 

Course: Drinks
Keyword: Brunch, Drinks, Easter, Non-Alcoholic, Southern, Sweet Tea

Sweet Tea

ACTIVE TIME: 10 minutes
TOTAL TIME: 25 minutes
Yield: 8 to 10 servings
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Simple Syrup

  • 5 cups sugar
  • 3 cups cold water
  • 6 medium lemons, sliced, optional
  • 5 sprigs mint, optional

Sweet Tea

  • 1 quart cold water
  • 1 ounce loose black tea
  • 1 quart room temperature water
ACTIVE TIME: 10 minutes
TOTAL TIME: 25 minutes
Yield: 8 to 10 servings

Procedure

Simple Syrup

  • Make the simple syrup: In a 3-quart saucier, combine the sugar and water. Slowly bring to a boil over medium heat, stirring occasionally. At this point, the simple syrup can be cooled and stored in anairtight container in the refrigerator for 1 month. For infused syrup, remove the pan from the heat and add the sliced lemons and sprigs of fresh mint. Cover, steep for 10 minutes, strain, and store as you would simple syrup.

Sweet Tea

  • Make the tea: Bring the quart of cold water to a boil over medium-high heat in a kettle or small saucepan.
  • In a large, heat-resistant container, pour the boiling water over the loose tea and let steep for 4 to 5 minutes. Strain the tea into the room-temperature water in a large pitcher. Serve over ice, sweetened with simple syrup, if desired.

Orange Sherbet

Course: Sweets
Keyword: Desserts, Frozen, Fruit, Gluten-Free, Make-Ahead, Orange Sherbet

Orange Sherbet

ACTIVE TIME: 15 minutes
TOTAL TIME: 2 hours 15 minutes
Yield: 1 quart
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  • 7 ounces sugar
  • 1 1/2 tablespoons finely grated orange zest
  • 1/4 teaspoon kosher salt
  • 2 cups freshly squeezed orange juice
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon vanilla extract
  • 1 1/2 cups whole milk, chilled

Specialized Hardware

Food processor
Ice cream maker
ACTIVE TIME: 15 minutes
TOTAL TIME: 2 hours 15 minutes
Yield: 1 quart

Procedure

  • In the bowl of a food processor, combine all of the ingredients except the milk and process until the sugar is dissolved, approximately 1 minute. Transfer the mixture to a mixing bowl and whisk in the milk. Cover the bowl and place in the refrigerator until the mixture reaches 40ºF or below, approximately 1 hour.
  • Pour the mixture into an ice cream maker and process according to the manufacturer's instructions until it is the consistency of soft serve ice cream, 25 to 35 minutes. Serve as is or transfer to a lidded container and place in freezer until firm, approximately 3 hours.

Pomegranate Molasses

 

Course: Sauces & Condiments
Keyword: Condiments, Make-Ahead, Pomegranate Syrup or Molasses, Sauces

Pomegranate Molasses

ACTIVE TIME: 5 minutes
TOTAL TIME: 50 minutes
Photo by Lynne Calamia
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  • 3 cups pomegranate juice
  • 1/3 cup sugar
  • 2 teaspoons freshly squeezed lemon juice
ACTIVE TIME: 5 minutes
TOTAL TIME: 50 minutes

Procedure

  • Place the pomegranate juice, sugar, and lemon juice in a 4-quart saucepan set over medium heat. Bring to boil over medium-high heat. Reduce the heat to medium-low and cook, stirring occasionally, until reduced to 3/4 cup, approximately 40 minutes. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.

Leftover Oatmeal Bread

 

Course: Breads
Keyword: Baking, Breakfast, Brunch, Healthy, Leftover Oatmeal Bread

Leftover Oatmeal Bread

ACTIVE TIME: 20 minutes
TOTAL TIME: 10 hours 45 minutes
Yield: 1 loaf
Transforming leftover oatmeal into a hearty homemade sandwich bread is easier than you might think.
Making a yeast-risen oat bread is tricky because the gaseous emissions of yeast cannot be captured without gluten, the molecular mesh created when wheat proteins are agitated with water.
Since oats contain zip for gluten, if we hope to make a risen oat-based loaf, we must compensate by adding a wheat flour containing as much gluten as possible — and that means "bread" flour.
This recipe first appeared in Season 14 of Good Eats.
Photo by Lynne Calamia
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  • 1 package active dry yeast
  • 11 ounces bread flour, plus extra for kneading
  • 1/4 cup plus 1 tablespoon toasted, uncooked old-fashioned rolled oats
  • 1 teaspoon kosher salt
  • 12 ounces leftover cooked old-fashioned rolled oats, at room temperature
  • 1/4 cup warm water
  • 2 tablespoons agave syrup
  • 1 tablespoon olive oil, plus extra for bowl and pan
  • 1 large egg yolk
  • 1 tablespoon water

Specialized Hardware

Digital instant-read thermometer
ACTIVE TIME: 20 minutes
TOTAL TIME: 10 hours 45 minutes
Yield: 1 loaf

Procedure

  • Combine the yeast, bread flour, 1/4 cup of the uncooked oats, and the salt in a small mixing bowl and set aside.
  • Combine the leftover cooked oatmeal, warm water, agave syrup, and oil in a large mixing bowl. Add the dry mixture to the cooked oatmeal mixture in 3 installments, mixing thoroughly with a wooden spoon after each addition.
  • Turn the dough onto a lightly floured surface, and knead by hand for 10 minutes, incorporating more flour if needed. The dough will be sticky. Put the dough in a lightly oiled bowl or container. Cover with plastic wrap and set in a warm place to rise until the dough has doubled in size, about 1 hour.
  • Punch down the dough, shape it into a loaf, and put it into a lightly oiled 9-by-5-inch loaf pan. Cover with plastic wrap and refrigerate overnight.
  • Heat oven to 350ºF.
  • Combine the egg yolk and water in a small bowl. Lightly brush the top of the loaf with egg wash and sprinkle with remaining 1 tablespoon uncooked oats. Bake until the bread reaches an internal temperature of 210ºF, 55 minutes to 1 hour. Remove the loaf from the pan to a wire rack for 30 minutes before slicing and serving.