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Eggnog

 

Course: Drinks
Keyword: Christmas, Cocktails, Drinks, Eggnog, Eggs, Holidays, Rum

Eggnog

Classic eggnog in glass goblets topped with freshly grated nutmeg.
ACTIVE TIME: 15 minutes
TOTAL TIME: 15 minutes
Yield: 6 servings
A warming blend of bourbon and dark rum gives this classic Christmas cocktail an extra kick.
This recipe first appeared on altonbrown.com.
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  • 4 large eggs, separated
  • 1/3 cup plus 1 tablespoon sugar
  • 1 pint whole milk
  • 1 cup heavy cream
  • 1 1/4 fluid ounces bourbon
  • 1 1/4 fluid ounces dark rum
  • 1 teaspoon freshly grated nutmeg
Classic eggnog in glass goblets topped with freshly grated nutmeg.
ACTIVE TIME: 15 minutes
TOTAL TIME: 15 minutes
Yield: 6 servings

Procedure

  • In the bowl of a stand mixer, beat together the egg yolks and 1/3 cup sugar until the yolks lighten in color and the sugar is completely dissolved. Add the milk, cream, bourbon, rum, and nutmeg and stir to combine. Move mixture to a medium mixing bowl and set aside.
  • Place the egg whites in the bowl of the stand mixer and beat to soft peaks. With the mixer still running, gradually add the remaining 1 tablespoon of sugar and beat until stiff peaks form. Gently fold the egg whites into the mixture. Chill and serve.

Hurry Curry Cauliflower Pickles

 

Course: Sauces & Condiments
Keyword: Condiments, Hurry Curry Cauliflower, Indian, Make-Ahead, Pickles, Sides, Vegetables, Vegetarian

Hurry Curry Cauliflower Pickles

ACTIVE TIME: 25 minutes
TOTAL TIME: 7 days 25 minutes
Yield: 1 quart
Photo by Lynne Calamia
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  • 1 tablespoon canola oil
  • 1 teaspoon cumin seed
  • 1 teaspoon coriander seed
  • 2 teaspoons curry powder
  • 1 teaspoon minced fresh ginger
  • 1 clove garlic, smashed
  • 1 head cauliflower, cut into florets
  • 1 cup water
  • 1 cup rice wine vinegar
  • 1/2 cup apple cider vinegar
  • 3 tablespoons sugar
  • 1 teaspoon pickling salt
ACTIVE TIME: 25 minutes
TOTAL TIME: 7 days 25 minutes
Yield: 1 quart

Procedure

  • Heat the canola oil in a heavy skillet over medium heat. Crush the cumin seed with the coriander seed and add to the pan. Add the curry powder, ginger, and garlic to the pan. Cook these spices, stirring until the oil colors and the spices are fragrant. Add the cauliflower florets to the pan and toss to coat.
  • In a lidded plastic container, combine the water, rice wine vinegar, apple cider vinegar, sugar, and pickling salt. Shake to combine.
  • Once the cauliflower is slightly tender, add it to a glass jar. Pour the pickling liquid over the cauliflower, filling to the top of the jar. Cool, chill, and store the pickles for 1 week to allow the flavors to develop thoroughly.

Positively, Absolutely, Not Real Bouillabaisse

 

Course: Soups & Sandwiches
Keyword: French, Positively, Absolutely, Not Real Bouillabaisse, Seafood, Soup

Positively, Absolutely, Not Real Bouillabaisse

ACTIVE TIME: 1 hour 20 minutes
TOTAL TIME: 2 hours
Yield: 6 to 8 servings
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Fish Stock

Stew

  • 1/2 cup olive oil, divided
  • 6 ounces coarsely chopped onion
  • 3 ounces coarsely chopped fennel bulb
  • 1 teaspoon coarse sea salt, divided
  • 1/2 cup dry white wine
  • 1 (14 1/2-ounce) can diced tomatoes, undrained
  • 1/4 cup fresh flat-leaf parsley, chopped
  • 1 (3-inch) piece orange peel, optional
  • 1/16 teaspoon saffron
  • 8 ounces firm fish fillets, such as farmed cobia or wild striped bass, skin and bones removed, cut into 1-inch pieces, at room temperature
  • 8 ounces flaky fish fillets, such as black cod, wild halibut, or black rockfish, skin and bones removed, cut into 1-inch pieces, at room temperature
  • 2 cloves garlic, crushed
  • 1/4 teaspoon cayenne pepper
  • 8 ounces mussels, cleaned and beards trimmed, at room temperature
  • 1 large raw lobster tail, shell removed and meat cut into 1-inch pieces, at room temperature

To Serve

  • 1 baguette, sliced
  • 1 clove garlic, cut in half

Rouille

  • 1 large red bell pepper
  • 3 large cloves garlic, peeled
  • 1 fresh red chile, stem removed and seeded
  • 1 teaspoon freshly squeezed lemon juice
  • 1/4 teaspoon coarse sea salt
  • 1/2 cup olive oil

Specialized Hardware

Mini-food processor
ACTIVE TIME: 1 hour 20 minutes
TOTAL TIME: 2 hours
Yield: 6 to 8 servings

Procedure

Positively, Absolutely, Not Real Bouillabaisse

  • For the fish stock: Rinse the fish heads and place in a tall 6-quart pot with tails, bones, lobster shell, bay leaves, 1 teaspoon sea salt, black peppercorns, and water. Place over high heat, cover, and bring to a boil. Decrease the heat to maintain a bare simmer and cook for 25 minutes. Strain, discard solids, and set the stock aside.
  • Make the stew: Place 1/4 cup olive oil in a clean, 6-quart pot and set over medium heat. When the oil shimmers, add the onions, fennel, and 1/2 teaspoon sea salt. Saute, stirring frequently until semi-translucent, about 10 minutes. Deglaze the pan with the wine and scrape any bits from the bottom of the pan. Add the reserved fish stock, tomatoes, parsley, orange peel, if using, and saffron. Place over high heat, cover, and bring to a boil. Decrease the heat to maintain a simmer and cook for 15 minutes. Increase the heat to high. Add the remaining 1/4 cup olive oil, the remaining 1/2 teaspoon sea salt, fish, garlic, and cayenne pepper. Boil rapidly, uncovered, for 5 to 7 minutes, stirring occasionally. Remove the pot from the heat, add the mussels and lobster, cover, and let stand until the fish is cooked through and the mussels open, 2 to 4 minutes. Discard any unopened mussels.
  • To serve: Set the broiler to high. Lightly rub the baguette slices on both sides with the garlic. Place the prepared bread slices on a half-sheet pan and broil, 1 inch away from the broiler, for 1 to 2 minutes. Turn the slices over and broil for another 1 to 2 minutes. Top with Rouille, if desired, and serve with fish stew.

Rouille

  • Cook the bell pepper over a gas burner set to high, turning every few minutes, until the skin blackens and is thoroughly charred. Remove the pepper to a metal mixing bowl, cover with a spare pot lid, and cool for 5 minutes. Remove the blackened skin from the pepper by rubbing with a clean kitchen towel. Pull out the stem and seed cluster and discard along with the skin.
  • Place the roasted and skinned pepper, garlic, chile, lemon juice, and salt in the bowl of a mini-food processor. Process until smooth, 1 to 2 minutes. Stop and scrape down the side of the bowl once or twice. With the food processor running, slowly drizzle in the olive oil until thick. Serve with fish stew.

Dashi

 

Course: Soups & Sandwiches
Keyword: Dashi, Gluten-Free, Japanese, Soups

Dashi

ACTIVE TIME: 15 minutes
TOTAL TIME: 1 hour
Yield: 2 quarts
Photo by Lynne Calamia
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  • 2 (4-inch) square pieces kombu (dried kelp)
  • 2 1/2 quarts water
  • 2 cups bonito flakes or katsuobushi
ACTIVE TIME: 15 minutes
TOTAL TIME: 1 hour
Yield: 2 quarts

Procedure

  • Put the kombu in a 4-quart saucepan, cover with the water, and soak for 30 minutes.
  • Set the saucepan over medium heat until the water reaches 150 to 160ºF and small bubbles appear around the sides of the pan, 9 to 10 minutes.
  • Remove the kombu from the pan and discard. Increase the heat to high and bring to a boil, 5 to 6 minutes. Reduce the heat to low and add the bonito flakes. Simmer gently, stirring frequently, for 10 minutes.
  • Strain the liquid through a fine-mesh strainer lined with muslin or several layers of cheesecloth. Reserve the bonito flakes for making Glazed Bonito Flakes.
  • Let the broth cool to room temperature before storing in an airtight container in the refrigerator. Use within 1 week or freeze for up to 1 month.

Rice in a Rush

 

Course: Sides & Salads
Keyword: Gluten-Free, Perfect Rice in a Rush, Sides, Vegetarian

Rice in a Rush

Pantry Raid Rice
ACTIVE TIME: 10 minutes
TOTAL TIME: 35 minutes
Yield: 4 servings
This close-to-fool-proof method of cooking long grain rice will get you fluffy, buttery grains each and every time.
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  • 3 cups water
  • 2 cups long-grain rice
  • 2 tablespoons unsalted butter
  • 1 teaspoon kosher salt

Specialized Hardware

Electric kettle
Pantry Raid Rice
ACTIVE TIME: 10 minutes
TOTAL TIME: 35 minutes
Yield: 4 servings

Procedure

  • Pour the water into an electric kettle. If you've got a thermostat on the kettle, set it to 212 degrees F (100 degrees C) and bring to a boil.
  • Combine the rice, butter, and salt in a 2- to 3-quart saucepan and set over high heat. Cook, stirring constantly, until the rice just begins to take on color and smells like nutty popcorn. Very carefully pour in the boiling water and immediately cover with the lid. Reduce the heat to its lowest setting and cook for 20 minutes.
  • Remove from the heat, uncover, and gently fluff the rice with a fork. Let stand for 3 to 5 minutes before serving.

Party Mayonnaise

 

Course: Sauces & Condiments
Keyword: Condiments, Dairy-Free, Eggs, Gluten-Free, Party Mayonnaise

Party Mayonnaise

ACTIVE TIME: 10 minutes
TOTAL TIME: 10 minutes
Yield: 2 1/2 cups
Mix up a large batch of homemade mayonnaise in less than 10 minutes with this fast and foolproof procedure.
In 1905, a German immigrant named Richard Hellmann opened a deli in New York City. Sandwiches prepared there featured a mayonnaise made by Hellmann's wife. The gooey goodness became so popular that the couple decided to bottle and sell two different versions, one of which carried a blue ribbon on the bottle. A picture of that ribbon still appears on every jar of Hellmann's.
Personal note: I admit that as much as I love homemade mayo, I do still buy it in jars and will continue to as long as Duke's Mayonnaise is made. This Carolina classic has plenty of vinegar in it, and that gives it the zing I crave.
This recipe first appeared in Season 4 of Good Eats.
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  • 2 cups safflower or corn oil
  • 2 tablespoons chile oil, or other flavored oil
  • 2 tablespoons Champagne vinegar
  • 2 tablespoons lime juice
  • 1 large egg yolk
  • 1 large egg
  • 1 teaspoon fine salt
  • 1 teaspoon dry mustard
  • 1/4 teaspoon sugar

Specialized Hardware

Food processor
ACTIVE TIME: 10 minutes
TOTAL TIME: 10 minutes
Yield: 2 1/2 cups

Procedure

  • Put the safflower or corn oil and the chile oil into a squeeze bottle or measuring cup with a spout.
  • Combine the vinegar, lime juice, egg yolk, whole egg, salt, mustard, and sugar in the bowl of a food processor. Pulse 5 times. Turn the processor on and add both oils in a steady stream until incorporated, about 2 minutes. Store the mayonnaise in a large container with a lid. Refrigerate for up to a week.

Blueberry Soda

 

Course: Drinks
Keyword: Blueberry Soda, Drinks, Non-Alcoholic

Blueberry Soda

ACTIVE TIME: 27 minutes
TOTAL TIME: 1 hour 12 minutes
Yield: 3 cups syrup
Photo by Lynne Calamia
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  • 4 cups fresh blueberries, rinsed and drained
  • 2 cups water
  • 7 ounces sugar
  • 1/4 cup fresh lime juice
  • Carbonated water
ACTIVE TIME: 27 minutes
TOTAL TIME: 1 hour 12 minutes
Yield: 3 cups syrup

Procedure

  • Place the blueberries and the water into a medium saucepan set over medium-high heat and bring to a boil. Reduce the heat to low and simmer for 15 minutes. Remove the saucepan from the heat and pour the mixture into a colander lined with cheesecloth set in a large bowl. Allow to cool for 15 minutes. Gather up the edges of the cheesecloth and squeeze out as much of the liquid as possible. Discard the skin and pulp. Return the blueberry juice to the saucepan along with the sugar and lime juice. Place over medium-high heat and stir until the sugar has dissolved. Bring to a boil and cook for 2 minutes. Remove from the heat and transfer to a heatproof glass container and place in the refrigerator, uncovered, until completely cooled.
  • To Serve: Combine 1/4 cup of the blueberry syrup with 8 ounces of carbonated water and serve over ice. This recipe makes enough syrup for about 12 drinks.

Chicken Biscuit Pot Pie

 

Course: Mains
Keyword: Casserole, Chicken, Chicken Biscuit Pot Pie, Comfort Food, Southern

Chicken Biscuit Pot Pie

ACTIVE TIME: 55 minutes
TOTAL TIME: 1 hour 28 minutes
Yield: 8 servings
This classic chicken pot pie gets a Southern twist with a cheddar and herb buttermilk biscuit topping. A very hearty breakfast... or dinner, for that matter.
This recipe first appeared in Season 14 of Good Eats.
Photo by Lynne Calamia
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Filling

  • 1 pound bulk-style chicken sausage
  • 3 tablespoons unsalted butter
  • 3 ounces all-purpose flour
  • 2 cups whole milk
  • 1 1/2 cups unsalted chicken broth
  • 1 1/4 pounds (5 cups) shredded, cooked chicken
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 teaspoon freshly chopped sage
  • 1/2 teaspoon freshly ground black pepper

Biscuit Topping

  • 12 ounces all-purpose flour, plus extra for rolling
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly chopped thyme
  • 1 teaspoon freshly chopped sage
  • 1/4 teaspoon cayenne pepper
  • 4 ounces extra-sharp white cheddar cheese
  • 8 tablespoons unsalted butter, frozen
  • 7 fluid ounces low-fat buttermilk

Specialized Hardware

10-inch cast-iron skillet
Food processor
3-inch round cutter
ACTIVE TIME: 55 minutes
TOTAL TIME: 1 hour 28 minutes
Yield: 8 servings

Procedure

  • Heat the oven to 400ºF.
  • For the filling: Set a 10-inch cast-iron skillet over medium heat. Crumble the chicken sausage in the pan and cook, stirring occasionally, until no longer pink, about 6 minutes. Add the butter and melt, stirring to coat the sausage. Sprinkle the flour onto the sausage and cook, stirring frequently, for 2 minutes. Pour in the milk and chicken broth and scrape any browned bits off the bottom of the pan. Bring to a simmer and cook until sauce thickens, about 2 minutes. Add the shredded chicken, salt, sage, and pepper. Stir to combine and set aside while preparing the biscuits.
  • For the biscuits: Combine the flour, baking powder, baking soda, salt, thyme, sage, and cayenne pepper in a medium mixing bowl and set aside.
  • Grate the cheese and butter using the large shredding disk of a food processor or the large side of a box grater. Immediately add the cheese and butter to the flour mixture. Stir to combine. Pour in the buttermilk and stir just to combine. Dump the dough onto a floured work surface and start folding the dough over on itself, gently kneading until the dough is soft and smooth, about 30 seconds. Press the dough into a 1/2-inch thick round. Use a 3-inch round cutter to cut out the biscuits, being sure to push the cutter straight down through the dough to the work surface. Make your cuts as close together as possible to limit waste. Gather together any remaining dough, pat out again, and cut out as many biscuits as you can in order to get 9 total.
  • To build the pie: Set the biscuits on top of the filling, placing 8 around the edge of the skillet and 1 in the middle. Bake until the biscuits are tall and golden brown, 15 to 20 minutes. Cool on a wire rack for 10 minutes before serving.

Tempura

 

Course: Mains
Keyword: Comfort Food, Fried, Japanese, Seafood, Tempura

Tempura

ACTIVE TIME: 25 minutes
TOTAL TIME: 1 hour
Yield: 6 to 8 servings
Photo by Lynne Calamia
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  • 5 ounces unbleached cake flour
  • 5 ounces white rice flour
  • 1 1/2 quarts vegetable oil
  • 1 large egg, beaten
  • 1 1/2 cups cold seltzer water
  • 1/2 cup vodka
  • 1 (5- to 6-ounce) sweet potato, peeled and cut into 1/8-inch thick slices
  • Kosher salt
  • 4 ounces fresh green beans, trimmed
  • 8 stems flat-leaf parsley
  • 8 ounces (31- to 35-count) shrimp, tail-on, peeled, and deveined
  • 8 ounces tilapia fillets, cut into 1-inch pieces
  • Ice

Specialized Hardware

5-quart Dutch oven
Instant read digital thermometer
ACTIVE TIME: 25 minutes
TOTAL TIME: 1 hour
Yield: 6 to 8 servings

Procedure

  • Whisk the cake flour and rice flour together in a medium glass bowl and divide it in half. Set aside.
  • Heat the vegetable oil in a 5-quart Dutch oven over high heat until it reaches 375ºF on a deep-fry thermometer.
  • Once the temperature reaches 365ºF, whisk the egg, seltzer water, and vodka in a medium mixing bowl and divide it in half. Put half of the mixture in the refrigerator. Pour the other half of the liquid mixture into half of the dry mixture and whisk to combine, about 10 to 15 seconds. Some lumps may remain. Set the glass bowl in a larger bowl lined with ice.
  • Dip the sweet potatoes into the batter using tongs, drain for 2 to 3 seconds over the bowl, and then add to the hot oil. Adjust the heat to maintain between 375ºF and 400ºF. Fry 6 to 8 pieces at a time, until puffy and very light golden, about 1 to 2 minutes. Remove to a wire rack lined with 3 layers of paper towels set over a half-sheet pan. Sprinkle with salt, if desired. Repeat the same dipping and frying procedure with the green beans and parsley leaves. Put the fried vegetables on a serving platter and set aside while preparing the seafood.
  • Whisk together the remaining halves of dry and liquid batter ingredients as above and repeat dipping and frying with the shrimp and fish fillets. Sprinkle with salt and transfer to the serving platter with the vegetables. Serve immediately.

Cornish Game Hen: Spatchcock Hen

Course: Mains
Keyword: Cornish Game Hen: Spatchcock Hen, Easter, Gluten-Free, Meats, Thanksgiving

Cornish Game Hen: Spatchcock Hen

ACTIVE TIME: 20 minutes
TOTAL TIME: 33 minutes
Yield: 4 to 6 servings
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Specialized Hardware

Kitchen shears
ACTIVE TIME: 20 minutes
TOTAL TIME: 33 minutes
Yield: 4 to 6 servings

Procedure

  • Heat a panini press on high.
  • Place the game hen, breast-side down, on a cutting board. Using kitchen shears, cut from the neck to the tailbone to remove the backbone. Once you remove the backbone you will be able to see the inside of the bird. Make a small slit in the cartilage at the base of the breastbone to reveal the keel bone. Grab the bird with both hands on the ribs and open up like a book, facing down towards the cutting board. Remove the keel bone. Cut small slits in the skin of the bird behind the legs and tuck the drumsticks into them in order to hold them in place. Season on both sides with salt and pepper.
  • Coat the bottom of the panini press with nonstick cooking spray. Place the bird, skin-side up, onto the press, coat the skin side with nonstick cooking spray and close the lid. Top the press with a 10-pound weight and cook until the skin is golden brown, 8 to 10 minutes.
  • Allow to rest 3 minutes before serving.