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Homemade Dark Brown Sugar

 

Course: Sweets
Keyword: Baking, Desserts, Homemade Dark Brown Sugar

Homemade Dark Brown Sugar

ACTIVE TIME: 5 minutes
TOTAL TIME: 5 minutes
Yield: 1 pound
Photo by Lynne Calamia
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  • 1 pound granulated sugar
  • 3 ounces molasses, by weight

Specialized Hardware

Food processor
ACTIVE TIME: 5 minutes
TOTAL TIME: 5 minutes
Yield: 1 pound

Procedure

  • Place the sugar and molasses into the bowl of a food processor and process until the molasses is completely incorporated into the sugar, approximately 1 minute. If necessary, stop and scrape down the sides of the bowl. Place in an airtight container and store for up to a month.

Flandango

 

Course: Sweets
Keyword: Baking, Desserts, Eggs, Flandango, Mexican, Spanish

Flandango

ACTIVE TIME: 30 minutes
TOTAL TIME: 3 hours 10 minutes
Yield: 8 servings
Photo by Lynne Calamia
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  • 1 1/2 cups whole milk
  • 1 cup half and half
  • 1 teaspoon vanilla extract
  • 1/2 cup sugar
  • 6 large eggs
  • An assortment of dessert sauces, such as salted caramel, butterscotch ice cream topping, or hot fudge ice cream topping

Specialized Hardware

8 custard cups
Large roasting pan
ACTIVE TIME: 30 minutes
TOTAL TIME: 3 hours 10 minutes
Yield: 8 servings

Procedure

  • Heat oven to 350ºF.
  • In the saucepan, combine the milk, half-and-half, vanilla, and sugar. Bring to a bare simmer over medium-low heat.
  • Next, place 1 to 2 tablespoons of each topping into each of the custard cups. The topping should come a few millimeters up the side of the custard cup.
  • Separate 3 of the eggs using a slotted spoon. Reserve the whites for another use. (Note: Freeze the whites in ice trays. After the whites are frozen, place the frozen cubes into zip-top freezer bags. The frozen whites can be frozen up to a year.)
  • Place a mixing bowl on a rubber pad or a wet towel to prevent the bowl from spinning out of control. In the mixing bowl, combine the 3 remaining whole eggs and the 3 yolks. Whip the eggs with a whisk until slightly thickened and lightened in color. While whisking the eggs, drizzle in about a quarter of the hot milk. Now whisk the tempered eggs back into the saucepan with the remaining milk mixture.
  • Place a fine-mesh strainer over a glass or stainless steel bowl with a spout. Pour the egg mixture through the strainer in order to catch any curdled egg bits or particles that may be in the mixture.
  • Place the custard cups into the roasting pan. Evenly distribute the custard into the cups, going short on the first pass. Place the pan on the middle rack of the oven and pour boiling water into the pan just under the level of the custard.
  • Cook the flans until they wobble slightly when the pan is wiggled, about 40 minutes. You can also insert a paring knife midway between the edge and the center. If it comes out clean, the flans are done. Using tongs, remove the cups from the pan to a towel-lined sheet pan. Allow the water in the roasting pan to cool before discarding. Cool, cover, and chill until ready to serve.

Squid Stuffed Squid

 

Course: Mains
Keyword: Dairy-Free, Italian, Pasta, Seafood, Squid Stuffed Squid

Squid Stuffed Squid

ACTIVE TIME: 45 minutes
TOTAL TIME: 1 hour 15 minutes
Yield: 4 servings
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  • 1 tablespoon olive oil
  • 1/4 cup finely chopped onion
  • 1/2 teaspoon kosher salt
  • 1 clove garlic, finely minced
  • 8 to 10 (3- to 5-inch) squid
  • 2 ounces raw shrimp
  • 1/4 cup fresh bread crumbs
  • 2 tablespoons finely chopped tomato
  • 2 teaspoons lemon zest
  • 2 teaspoons finely chopped fresh ginger
  • 1 teaspoon chopped fresh parsley leaves
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups prepared tomato sauce

Specialized Hardware

Food processor
ACTIVE TIME: 45 minutes
TOTAL TIME: 1 hour 15 minutes
Yield: 4 servings

Procedure

  • Heat oven to 375ºF.
  • Heat the olive oil in a medium saute pan over medium heat until shimmering. Add the onions and salt, and sweat until the onions turn translucent, 1 to 2 minutes. Do not brown. Add the garlic and continue to cook for 1 more minute. Transfer the mixture to a medium mixing bowl and set aside to cool.
  • Clean the squid thoroughly and remove the heads from the tentacles and discard the heads. Turn the tubes inside out (since the outside skin tends to curl outward, it'll hold the stuffing better inside out), put into a bowl and set in the refrigerator until ready to use. Place the tentacles and the shrimp into the bowl of a food processor and pulse until there are no large pieces visible, 6 to 8 pulses. Do not process until smooth. Transfer to the mixing bowl along with the onions and garlic. Add the bread crumbs, tomato, lemon zest, ginger, parsley, and pepper. Stir to combine well.
  • Place the mixture into a resealable freezer bag and snip 1 corner. You may also use a pastry bag with a tip just small enough to fit into the end of the tubes. Pipe the stuffing into the tubes, dividing the mixture evenly between them. Do not overstuff.
  • Place the tubes into an 8-by-11-inch glass baking dish and cover with the tomato sauce. Cover tightly with aluminum foil and bake for 30 minutes. Serve immediately.

Omelet

 

Course: Breakfast
Keyword: Breakfast, Brunch, Eggs, Gluten-Free, Perfect Omelet, Vegetarian

Omelet

ACTIVE TIME: 15 minutes
TOTAL TIME: 15 minutes
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  • 3 large eggs
  • Pinch Kosher salt
  • 1 teaspoon unsalted butter, at room temperature
ACTIVE TIME: 15 minutes
TOTAL TIME: 15 minutes

Procedure

  • Soak 3 large eggs for 5 minutes in hot, but not scalding tap water. This will ensure that the omelet cooks faster, and the faster an omelet cooks, the more tender it's going to be. Crack the eggs into a small bowl or large bowl-shaped coffee mug. Season with a pinch of salt. Beat the eggs gently with a fork.
  • TIP: I prefer a fork to a whisk for omelets because I don't want to work air into the eggs. Air bubbles are insulators and can slow down cooking if you're not careful.
  • Heat a 10-inch nonstick saute pan over medium-high heat for 2 to 3 minutes. Add the butter. Once melted, spread the butter around the pan with a basting brush to ensure coverage.
  • TIP: Heat your pan empty for a few minutes before adding the butter. Even a nonstick surface is pocked with microscopic pores that eggs can fill and grab hold of. Heat expands the metal, squeezing these openings shut.
  • Pour the eggs into the center of the pan and stir vigorously with a silicone spatula for 5 seconds. Actually, it's not so much a matter of stirring with the spatula as holding the spatula relatively still and moving the pan around to stir the eggs.
  • As soon as curds begin to form (that's the stuff that looks like scrambled eggs), lift the pan and tilt it around until the excess liquid pours off the top of the curds and into the pan. Then, use the spatula to shape the edge and make sure the omelet isn't sticking. Move the spatula around the edge of the egg mixture to help shape it into a round and loosen the edge. Then walk away. That's right: Let that omelet sit unaccosted for 10 long seconds so it can develop a proper outer crust. Don't worry: Your patience will be rewarded.
  • Time for the "jiggle" step: Simply shake the pan gently to make sure the omelet is indeed free of the pan. Lift up the far edge of the pan and snap it back toward you. Then use the spatula to fold over the one-third facing you.
  • Change your grip on the pan handle from an overhand to an underhand and move to the plate, which you might want to lube with just a brief brushing of butter to make sure things don't bind up in transit. Slide the one-third farthest from you onto the plate and then ease the fold over. Imagine that you're making a tri-fold wallet out of eggs, because that's exactly what you're doing. And just ease the pan over. There, that wasn't so hard.

10-Minute Apple Sauce

 

Course: Sauces & Condiments
Keyword: 10 Minute Apple Sauce, Condiments, Dairy-Free, Fall, Gluten-Free, Holidays, Sides

10-Minute Apple Sauce

ACTIVE TIME: 5 minutes
TOTAL TIME: 15 minutes
Yield: 1 quart
Photo by Lynne Calamia
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  • 3 Golden Delicious apples, peeled, cored, and quartered
  • 3 Fuji apples, peeled, cored, and quartered
  • 1 cup unfiltered apple juice
  • 2 tablespoons cognac or brandy
  • 2 tablespoons butter
  • 3 tablespoons honey
  • 1/2 teaspoon ground cinnamon

Specialized Hardware

Immersion blender or potato masher
ACTIVE TIME: 5 minutes
TOTAL TIME: 15 minutes
Yield: 1 quart

Procedure

  • In a sealable microwave-safe container, combine apples with all other ingredients. Close lid, leaving one corner of lid open to allow steam to escape. Microwave on high for 10 minutes.
  • Using an immersion blender or potato masher, blend to desired consistency. Serve hot immediately or chill for later use.

Flaming Shrimp and Grits

 

Course: Mains
Keyword: Brunch, Comfort Food, Flaming Shrimp and Grits, Seafood, Southern

Flaming Shrimp and Grits

ACTIVE TIME: 35 minutes
TOTAL TIME: 35 minutes
Yield: 4 servings
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For the grits

  • 2 cups whole milk
  • 2 cups water
  • 1 1/2 teaspoons kosher salt
  • 1 cup grits or coarse-ground cornmeal
  • 1/2 teaspoon freshly ground black pepper
  • 4 tablespoons unsalted butter
  • 4 ounces sharp cheddar cheese, grated

For the shrimp

Specialized Hardware

Stick lighter
ACTIVE TIME: 35 minutes
TOTAL TIME: 35 minutes
Yield: 4 servings

Procedure

  • For the grits:
  • Bring the milk, water, and salt to a boil in a 4-quart saucepan set over medium-high heat.
  • While continuously whisking, gradually add the grits. Turn the heat to low and cover. Cook until thick and creamy, 15 to 20 minutes, removing the lid and whisking every 3 to 4 minutes to prevent the grits from sticking or forming lumps.
  • Remove from the heat, add the pepper and butter, and whisk to combine. Once the butter is melted, gradually stir in the cheese. Cover and set aside until the shrimp is ready.
  • For the shrimp:
  • Place a 10-inch saute pan over medium heat for 2 minutes. Add the shrimp to the pan and toss once or twice. Remove the pan from the heat. Gently pour the whiskey into the pan, carefully ignite with a long match or stick lighter, and return to the heat. Toss continuously until the flame extinguishes, 1 to 2 minutes. Saute until the shrimp are cooked through, 1 to 2 minutes more. Season with hot sauce and salt and pepper, if desired. Serve over warm grits.

Fresh Cranberry Cosmo

 

Course: Drinks
Keyword: Cocktails, Drinks, Fresh Cranberry Cosmo, Vodka

Fresh Cranberry Cosmo

ACTIVE TIME: 15 minutes
TOTAL TIME: 6 hours
Yield: 1 cocktail
A frozen cranberry granita is the key to this bright pink fresh cranberry cosmo cocktail.
With its not-too-sweet flavor and crimson hue, the cranberry has long been popular with mixologists, but more often than not, it's only sugary bottled juice that barkeeps reach for.
Thanks to the popularity of drinks such as the cosmopolitan in the early aughts, the whole berry has happily made its way back to the bar. This is my take on the unabashedly pink descendant of the martini.
Photo by Lynne Calamia
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Cranberry Granita

  • 2 cups water
  • 1 1/2 cups cranberries, washed and sorted
  • 3/4 cup sugar
  • 1/2 teaspoon lime zest

Fresh Cranberry Cosmo

  • 1 fluid ounce vodka
  • 2 1/2 ounces Cranberry Granita
  • 1/2 fluid ounce freshly squeezed lime juice

Specialized Hardware

Immersion blender or conventional blender
Fine-mesh sieve
Boston-style cocktail shaker
ACTIVE TIME: 15 minutes
TOTAL TIME: 6 hours
Yield: 1 cocktail

Procedure

Cranberry Granita

  • Simmer the water, cranberries, and sugar in a small saucepan set over medium-high heat until the berries begin to pop, approximately 7 minutes.
  • Remove from the heat. Puree with an immersion blender, conventional blender, or food processor for 1 minute. Pass the mixture through a fine-mesh strainer directly into a metal 9-by-13-inch pan. Do not press on the skins; simply allow the juice to drip through the strainer. Add the zest and stir to combine.
  • Freeze until set, at least 6 hours or up to overnight. Once frozen, scrape the mixture with a fork to create a shaved ice texture.

Fresh Cranberry Cosmo

  • Place the vodka, 2 1/2 ounces cranberry granita, and lime juice in a cocktail shaker and shake until the granita melts completely. Pour into a wide-rimmed glass and serve immediately.

Man Coffee

 

Course: Drinks
Keyword: Breakfast, Brunch, Drinks, Man Coffee, Non-Alcoholic

Man Coffee

Perfect Pour Over Coffee in Good Eats mug
ACTIVE TIME: 5 minutes
TOTAL TIME: 5 minutes
Yield: 4
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  • 24 fluid ounces filtered water
  • 1/2 cup freshly ground coffee
  • Pinch kosher salt

Specialized Hardware

French press
Perfect Pour Over Coffee in Good Eats mug
ACTIVE TIME: 5 minutes
TOTAL TIME: 5 minutes
Yield: 4

Procedure

  • Bring water to a boil in an electric kettle or in the microwave. Meanwhile, place the ground coffee and salt into a French press carafe. Pour the water over the grounds. Place the plunger in the carafe, but do not press down. Brew for 4 minutes, then slowly push the plunger down. Drink immediately or hold in a thermos for up to 3 hours.

Coho Salmon Fillets

 

Course: Mains
Keyword: Coho Salmon Fillets, Dairy-Free, Gluten-Free, Healthy, Seafood, Weeknight Dinner

Coho Salmon Fillets

ACTIVE TIME: 9 minutes
TOTAL TIME: 14 minutes
Yield: 2 servings
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ACTIVE TIME: 9 minutes
TOTAL TIME: 14 minutes
Yield: 2 servings

Procedure

  • Set a 10-inch saute pan over medium heat. Brush each fillet with the oil and sprinkle with kosher salt and black pepper. Place the fillets in the pan, flesh-side down. Cook for 2 minutes. Turn each fillet over and continue to cook for another 2 minutes. Transfer the fillets to a plate, cover loosely with foil, and allow to rest for 5 minutes before serving.

Vanilla Lime Pineapple Skewers

Course: Sweets
Keyword: Dairy-Free, Desserts, Fruit, Gluten-Free, Grill, Summer, Vanilla Lime Pineapple Skewers

Vanilla Lime Pineapple Skewers

ACTIVE TIME: 32 minutes
TOTAL TIME: 2 hours 32 minutes
Yield: 4 servings
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  • 1 vanilla bean
  • 1 cup firmly packed dark brown sugar
  • 1/2 cup freshly squeezed lime juice
  • Pinch kosher salt
  • 1 whole pineapple

Specialized Hardware

8 (12-inch) metal skewers
ACTIVE TIME: 32 minutes
TOTAL TIME: 2 hours 32 minutes
Yield: 4 servings

Procedure

  • Split open the vanilla bean pod and scrape out the pulp. Add the pod and the pulp to a small saucepan along with the brown sugar, lime juice, and salt. Whisk together and place the mixture over medium-high heat and bring to a boil, stirring just until the sugar has dissolved. Remove from the heat and allow to sit for 2 hours before using. Remove the vanilla bean pod. Once cool, place the syrup in a squeeze bottle or other sealable container. Store in the refrigerator.
  • Heat grill on high.
  • Peel and remove the core from the pineapple. Cut the pineapple into eighths, lengthwise, and remove any prickly brown eyes.
  • Thread the pieces of pineapple onto the skewers lengthwise. Coat the skewered pineapple on all sides with the syrup. Grill on all sides until golden brown and tender, approximately 4 minutes per side, 12 minutes total. Serve with any remaining sauce.