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Chicken Noodle Soup

 

Course: Soups & Sandwiches
Keyword: Chicken, Chicken Noodle Soup, Comfort Food, Soups, Winter

Chicken Noodle Soup

ACTIVE TIME: 7 minutes
TOTAL TIME: 37 minutes
Yield: 8 servings
Photo by Lynne Calamia
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  • 4 cups chicken stock, homemade or store-bought
  • 3/4 cup diced onion
  • 3/4 cup diced celery
  • 1 tablespoon minced garlic
  • 2 ounces egg noodles, cooked to al dente
  • 1/2 teaspoon finely chopped fresh tarragon leaves
  • 2 teaspoons finely chopped fresh parsley leaves
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • Lemon wedges, for serving
ACTIVE TIME: 7 minutes
TOTAL TIME: 37 minutes
Yield: 8 servings

Procedure

  • Bring stock to boil for 2 minutes in a large, non-reactive stockpot with lid on over high heat. Add onion, celery, and garlic. Lower heat and simmer for 2 minutes. Add noodles and cook 5 more minutes. Remove from heat and add herbs and salt and pepper, to taste. Serve with lemon wedges, if desired.

Spiced Blueberry Jammin’

 

Course: Sauces & Condiments
Keyword: Breakfast, Brunch, Condiments, Make-Ahead, Preserves, Spiced Blueberry Jammin'

Spiced Blueberry Jammin'

ACTIVE TIME: 35 minutes
TOTAL TIME: 6 hours 35 minutes
Yield: 6 (8-ounce) jars
Photo by Lynne Calamia
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Specialized Hardware

6 (8-ounce) Mason-style jars with lids and bands
Wide-mouth canning funnel
Canning tongs
12-quart pot
Digital instant-read thermometer
ACTIVE TIME: 35 minutes
TOTAL TIME: 6 hours 35 minutes
Yield: 6 (8-ounce) jars

Procedure

  • Prepare the jars, lids, and utensils: Thoroughly wash the jars, rings, lids, tongs, a large ladle, and funnel with hot, soapy water. Rinse.
  • Pile everything except the lids in a 12-quart pot. Cover with hot water by at least 1 inch and bring to a boil. Maintain a boil for 10 full minutes to sterilize.
  • Kill the heat, wait 5 minutes, then add the lids. Leave everything in place until you're ready to can.
  • Make the jam: Put the blueberries in a 4-quart saucepan over low heat. Sprinkle with the pectin, followed by the anise, nutmeg, ginger, lemon juice, and vinegar.
  • Once liquid starts to gather in the bottom of the pan, get to mashing with a potato masher. Boost the heat to high and bring to a boil.
  • Stir in the sugar and water. Return to a boil, stirring occasionally. Boil hard for 1 minute. The jam should reach 220ºF on a digital instant-read thermometer. Remove from heat and let cool 15 to 20 minutes.
  • Can the jam: Remove the tongs, ladle, and funnel from the pot. Use the tongs to remove and drain the jars, which then should be set upright on paper towels.
  • Place the funnel in the first jar and, using the sterilized ladle, fill just to the bottom of the funnel about 1/3 inch from the bottom of the jar threads. Repeat with the remaining jars.
  • Wipe the jar rims with a moist paper towel. Double check for cracks or any abnormalities that might prevent a seal. Carefully extract the lids from the hot water and place them on the jars. Extract the rings and apply finger tight. Return the jars to the pot, being certain that they don’t touch the bottom of the pot or each other. If necessary, add more hot water to cover the jars by at least 1 inch. Bring to a hard boil over high heat. Find your elevation on the chart below and boil for the appropriate length of time.
  • 0 to 1,000 feet above sea level: 5 minutes; 1,000 to 3,000 feet: 10 minutes; 3,000 to 6,000 feet: 15 minutes; 6,000 to 8,000 feet: 20 minutes; Above 8,000 feet: Wait to make jam until you’re back down to base camp.
  • Use the tongs to remove the jars from the water to a folded towel. Let the jars cool at room temperature for 6 to 8 hours. You may hear popping or hissing noises as the vacuum seals take hold. Check the lids before storing in a cool, dry place: The lid should not flex when touched. Canning lids have a sealing compound on them that helps to create a vacuum when the jam or preserves cool. The ring helps hold it in place but it doesn’t need to be tight. After the lids set I usually remove the ring. Don’t try to reprocess jars that don’t seal. Instead, stash these in the fridge and use the jam within a few weeks.
  • Label your preserves with recipe name, where the food came from, the date it was “put up,” and so on. Most experts suggest using preserves within 1 year. Discard the contents of the jar if the lid comes off, you see any mold, or if anything looks or smells funny. Bubbles, for instance, are bad. What would happen to you if you ate bad preserves? Acidic foods aren’t very prone to botulism, so maybe not much — but you should never play around with these things.

Asian Slaw

 

Course: Sides & Salads
Keyword: Asian, Asian Slaw, Salads, Sides, Vegetables, Vegetarian

Asian Slaw

ACTIVE TIME: 20 minutes
TOTAL TIME: 20 minutes
Yield: 4 to 6 servings
Photo by Lynne Calamia
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  • 1/2 cup rice wine vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon freshly squeezed lime juice
  • 2 tablespoons sesame oil
  • 1/2 cup peanut butter
  • 2 tablespoons minced ginger
  • 1 (1-pound) head Napa cabbage, thinly sliced
  • 1 medium red bell pepper, thinly sliced
  • 1 medium green or yellow bell pepper, thinly sliced
  • 1 large carrot, peeled and sliced into 2-inch ribbons using a vegetable peeler
  • 3 scallions, chopped fine
  • 2 tablespoons thinly sliced cilantro
  • 2 tablespoons thinly sliced mint
  • 1/2 teaspoon frehsly ground black pepper
ACTIVE TIME: 20 minutes
TOTAL TIME: 20 minutes
Yield: 4 to 6 servings

Procedure

  • Combine the vinegar, soy sauce, lime juice, sesame oil, and peanut butter in a large mixing bowl and whiskuntil an emulsion is formed. Add the remaining ingredients and toss to combine. Serve immediately or store covered in the refrigerator for up to 3 days.

Blackberry Grunt

 

Course: Sweets
Keyword: Baking, Blackberry Grunt, Comfort Food, Desserts, Fruit, Southern, Spring, Summer

Blackberry Grunt

ACTIVE TIME: 25 minutes
TOTAL TIME: 1 hour 30 minutes
Yield: 6 to 8 servings
Photo by Lynne Calamia
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Specialized Hardware

Food processor
10-inch cast-iron skillet
ACTIVE TIME: 25 minutes
TOTAL TIME: 1 hour 30 minutes
Yield: 6 to 8 servings

Procedure

  • Heat oven to 400ºF. Place a piece of foil on the bottom rack of the oven to catch any drippings.
  • Place the flour, baking powder, salt, and baking soda into the bowl of a food processor and process for 3 to 4 pulses. Pour the mixture into a large mixing bowl and, using your hands, work the butter into the flour mixture until about half of the fat disappears and the rest is left in pea-size pieces. Make a well in the center of the mixture and add the buttermilk, stirring with a rubber spatula or wooden spoon just until it comes together. Turn the mixture out onto a piece of parchment or waxed paper that has been lightly dusted with flour, shape into a ball, wrap, and store in the refrigerator while you prepare the filling.
  • Combine the blackberries, sugar, water, and ginger in a large mixing bowl. Pour the mixture into a 10-inch cast-iron skillet and place over medium heat. Bring this to a simmer, decrease the heat to medium-low, and continue to cook, stirring occasionally, until the liquid is thick enough to coat the back of a spoon, 15 to 20 minutes. Retrieve the dough from the refrigerator and gently drop it on the fruit mixture using a 1-ounce disher or large spoon, evenly distributing it over the top. Bake until the top is just starting to brown, 15 to 20 minutes. Remove from the oven and allow the grunt to cool for 15 to 30 minutes before serving.

Man Hash Browns

 

Course: Breakfast
Keyword: Breakfast, Brunch, Dairy-Free, Gluten-Free, Man Hash Browns, Sides

Man Hash Browns

ACTIVE TIME: 15 minutes
TOTAL TIME: 15 minutes
Yield: 1 servings
Photo by Lynne Calamia
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  • 4 ounces Idaho or Russet potatoes, scrubbed and rinsed, but not peeled
  • pinch kosher salt
  • 1 tablespoon bacon fat

Specialized Hardware

10-inch cast-iron skillet
Box grater
ACTIVE TIME: 15 minutes
TOTAL TIME: 15 minutes
Yield: 1 servings

Procedure

  • Place a 10-inch cast-iron skillet over medium-low heat for 5 minutes.
  • While the pan is heating, grate the potato on the largest hole of a box grater. Squeeze the grated potatoes in a tea towel to remove excess moisture.
  • Add the fat to the pan and scatter evenly with the potatoes. Sprinkle with salt and cook for 5 minutes without disturbing. Decrease heat to low, flip the potatoes, and cook for another 5 minutes. Serve immediately.

Catfish au Lait

Course: Mains
Keyword: Catfish au Lait, Gluten-Free, Seafood, Southern

Catfish au Lait

ACTIVE TIME: 15 minutes
TOTAL TIME: 24 minutes
Yield: 4 servings
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ACTIVE TIME: 15 minutes
TOTAL TIME: 24 minutes
Yield: 4 servings

Procedure

  • Combine the milk, Old Bay, pepper, salt, and onion in an electric skillet, cover, and bring to a simmer.
  • Add the catfish to the skillet, spooning some of the liquid over the fillets. Reduce heat to low, around 140 to 145ºF, cover the skillet, and poach for 6 to 9 minutes.
  • Remove the fish to a serving dish with a large slotted spoon and top with some of the poaching liquid.

Fruit Salad with Vanilla Dressing

 

Course: Sweets
Keyword: Desserts, Fruit, Fruit Salad with Vanilla Dressing, Gluten-Free, Healthy

Fruit Salad with Vanilla Dressing

ACTIVE TIME: 25 minutes
TOTAL TIME: 25 minutes
Yield: 4 to 6 servings
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  • 1/2 cup plain yogurt
  • 1/4 cup mayonnaise
  • 1 teaspoon lemon juice
  • 1 teaspoon honey
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • Freshly ground black pepper, to taste
  • 1 Granny Smith apple, cored and diced
  • 1 cup seedless grapes, halved
  • 1 pear, peeled, cored, and diced
  • 10 to 12 medium strawberries, halved
  • 1 mango, peeled and diced
  • 1 banana, sliced
  • 1/3 cup chopped walnuts, toasted
ACTIVE TIME: 25 minutes
TOTAL TIME: 25 minutes
Yield: 4 to 6 servings

Procedure

  • In a small mixing bowl, whisk together the yogurt, mayonnaise, lemon juice, honey, vanilla extract, and salt. Season with pepper, to taste. Set aside.
  • Place all of the fruit and the nuts into a large mixing bowl and toss to combine. Add the dressing, toss, and serve.

Garden Vegetable Soup

 

Course: Soups & Sandwiches
Keyword: Appetizers, Healthy, Soups, Vegetables, Vegetarian

Garden Vegetable Soup

ACTIVE TIME: 40 minutes
TOTAL TIME: 1 hour 25 minutes
Yield: 6 to 8 servings
One pot and a whole bunch of vegetables are all you need to whip up this hearty, healthy soup. If your kids never ate any vegetable dishes other than this soup, they'd live to see a hundred.
This recipe first appeared in Season 8 of Good Eats.
Photo by Lynne Calamia
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  • 4 tablespoons olive oil
  • 2 cups chopped leeks, white parts only, from approximately 3 medium leeks
  • 2 tablespoons freshly minced garlic
  • Pinch kosher salt, plus more to taste
  • 2 cups peeled and chopped carrots, approximately 2 medium
  • 2 cups peeled and diced potatoes
  • 2 cups fresh green beans, broken or cut into 3/4-inch pieces
  • 2 quarts chicken or vegetable broth, homemade if possible
  • 4 cups peeled, seeded, and chopped tomatoes
  • 2 ears corn, kernels removed
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup packed, chopped fresh parsley leaves
  • 1 to 2 teaspoons freshly squeezed lemon juice
ACTIVE TIME: 40 minutes
TOTAL TIME: 1 hour 25 minutes
Yield: 6 to 8 servings

Procedure

  • Heat the olive oil in a large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt, and sweat until they begin to soften, 7 to 8 minutes. Add the carrots, potatoes, and green beans, and continue to cook for 4 to 5 more minutes, stirring occasionally.
  • Add the broth, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce heat to low, cover, and cook until the vegetables are fork-tender, 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season to taste with kosher salt. Serve immediately.

Leftover Baked Potato Soup

 

Course: Soups & Sandwiches
Keyword: Appetizers, Comfort Food, Fall, Leftover Baked Potato Soup, Make-Ahead, Soups, Weeknight Dinner, Winter

Leftover Baked Potato Soup

ACTIVE TIME: 35 minutes
TOTAL TIME: 35 minutes
Yield: 8 servings
Photo by Lynne Calamia
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  • 4 (10-ounce) leftover baked potatoes, halved width-wise
  • 2 teaspoons olive oil
  • 1 tablespoon plus 1/4 teaspoon kosher salt, divided
  • 3 tablespoons butter
  • 1 1/2 cups finely chopped leeks
  • 2 tablespoons minced garlic
  • 1 quart chicken or vegetable stock, hot
  • 1 1/2 cups low-fat buttermilk
  • 1/2 cup sour cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon sherry vinegar
  • 1/4 cup minced chives

Specialized Hardware

Ricer
ACTIVE TIME: 35 minutes
TOTAL TIME: 35 minutes
Yield: 8 servings

Procedure

  • Heat oven to 425 F. Put each potato piece cut-side down through a ricer with its smallest die, placed over a large bowl. Reserve the skins, removing and discarding any clinging potato flesh. Scatter the skins on a parchment lined half sheet pan and toss with the olive oil and 1/4 teaspoon of the salt. Place in the oven and bake for 10 minutes, or until crisp. Set aside to cool, and reserve for garnishing the soup.
  • Melt the butter in a 6-7 quart heavy bottom pot or Dutch oven over medium heat. Add the leeks and garlic and cook until translucent, 4-5 minutes. Add the hot stock and stir to combine.
  • In a separate bowl, whisk together the riced potatoes, buttermilk, sour cream, and grated Parmesan. Add this mixture to the soup, whisking, to remove any clumps. If a smoother texture is desired, blend with an immersion blender for 30 seconds to 1 minute. Season with the salt and pepper. Remove from the heat and stir in the sherry vinegar.
  • Ladle into bowls and garnish with chives and crispy potato skins.

Chocolate Pudding

 

Course: Sweets
Keyword: Chocolate, Chocolate Pudding, Desserts, Gluten-Free, Make-Ahead

Chocolate Pudding

ACTIVE TIME: 20 minutes
TOTAL TIME: 4 hours 20 minutes
Yield: 4 servings
Photo by Lynne Calamia
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Instant Chocolate Pudding Mix

  • 1 cup Dutch-processed cocoa powder
  • 1/2 cup cornstarch
  • 1 1/2 cups confectioners' sugar
  • 1/2 cup instant non-fat dry milk
  • 1 teaspoon salt

Chocolate Pudding

  • 1 3/4 cups Instant Chocolate Pudding Mix (above)
  • 2 cups milk
  • 2 cups heavy cream
  • 1 teaspoon vanilla extract

Specialized Hardware

Fine-mesh sieve
ACTIVE TIME: 20 minutes
TOTAL TIME: 4 hours 20 minutes
Yield: 4 servings

Procedure

Instant Chocolate Pudding Mix

  • In a large bowl or plastic container with a lid, combine the cocoa, cornstarch, sugar, dry milk, and salt. Store in an airtight container in the refrigerator for up to 3 months.

Chocolate Pudding

  • Place 1 3/4 cups of dry pudding mix into a medium saucepan. Add the milk and heavy cream, and whisk to combine. Over medium heat, bring mixture to a boil, continuously whisking gently. Reduce heat to low and cook for 4 minutes while continuing to whisk. Remove from heat and stir in vanilla. Pour the mixture through a sieve and into individual dishes or a 1 1/2-quart serving dish. Cover the surface of the pudding with plastic wrap. Place in the refrigerator to chill completely before serving, approximately 4 hours.