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Lamb Shoulder Chops with Red Wine

 

Course: Mains
Keyword: Easter, Gluten-Free, Holidays, Lamb Shoulder Chops with Red Wine, Meats, Wine

Lamb Shoulder Chops with Red Wine

ACTIVE TIME: 45 minutes
TOTAL TIME: 7 hours 30 minutes
Yield: 4 servings
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  • 2 teaspoons vegetable oil
  • 4 (8- to 12-ounce) lamb shoulder blade chops
  • 16 fluid ounces plus 1 tablespoon red wine blend, such as Syrah, Grenache, or Mourvedre
  • 4 large sprigs fresh rosemary, plus 1 teaspoon chopped leaves
  • 3 ounces dried plums, finely chopped
  • 3 ounces dried apricots, finely chopped
  • 2 tablespoons unsalted butter, cubed and chilled
  • Kosher salt
  • Freshly ground black pepper
ACTIVE TIME: 45 minutes
TOTAL TIME: 7 hours 30 minutes
Yield: 4 servings

Procedure

  • Put a 10-inch, oven-safe, straight-sided saute pan over medium heat for 5 minutes. In a medium mixing bowl, toss the lamb with the vegetable oil. When the pan is hot, sear the lamb for 1 minute on each side. Remove to a plate and cool for 3 to 4 minutes. Add the meat to a 1-gallon resealable plastic bag, then add 16 ounces of wine and 4 rosemary sprigs. Remove as much air as possible so that the wine is completely surrounding the meat. Put the bag in a container to prevent leaks and refrigerate for 3 hours.
  • Heat oven to 250ºF.
  • Transfer the contents of the bag back to the 10-inch straight-sided saute pan and cover. Put the pan on the middle rack of the oven and braise until the meat is tender and falling away from the bone, about 3 1/2 hours.
  • Remove the meat from the oven to a platter. Discard the rosemary. Cover the meat with aluminum foil to keep warm while finishing the sauce.
  • Pour the pan juices into a gravy separator and allow it to separate before pouring 2 cups of the liquid back into the pan. Set the pan over medium-low heat and add the dried plums and apricots. Simmer, whisking frequently, until the sauce has reduced and thickened slightly, about 10 minutes. Whisk in the butter 1 piece at a time, adding another piece only after the previous piece has melted. Whisk in the remaining 1 tablespoon of wine and the remaining chopped rosemary, and continue to cook for another minute. Taste and adjust seasoning by adding salt and pepper, as desired.
  • Pour the sauce over the meat and serve immediately.

Ganache

Course: Sweets
Keyword: Chocolate, Condiments, Desserts, Ganache, Gluten-Free

Ganache

ACTIVE TIME: 15 minutes
TOTAL TIME: 15 minutes
Yield: 1 1/2 cups
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  • 3 tablespoons corn syrup
  • 6 fluid ounces heavy cream
  • 12 ounces dark chocolate, chopped into small pieces
  • 1/2 teaspoon vanilla extract
ACTIVE TIME: 15 minutes
TOTAL TIME: 15 minutes
Yield: 1 1/2 cups

Procedure

  • In a small saucepan, combine the corn syrup and heavy cream. Bring to a simmer and add the chocolate. Stir until smooth. Remove from the heat and add the vanilla extract.

It’s a Wonderful Waldorf

 

Course: Sides & Salads
Keyword: Gluten-Free, It's a Wonderful Waldorf, Salads, Sides, Vegetarian

It's a Wonderful Waldorf

ACTIVE TIME: 10 minutes
TOTAL TIME: 1 hour 10 minutes
Yield: 4 to 6 servings
Photo by Lynne Calamia
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  • 2 Ginger Gold or Fuji apples
  • 1 Red Delicious apple
  • 3 tablespoons apple cider vinegar
  • 1 cup mayonnaise
  • Kosher salt
  • Frehsly ground black pepper
  • 3/4 cup toasted walnuts, chopped
  • 1 cup golden raisins
  • 2 teaspoons curry powder
  • 2 stalks celery, thinly sliced on the bias
  • 1/3 cup thinly sliced fresh mint
  • 1/2 red onion, thinly sliced
  • 1 head romaine lettuce, heart only
ACTIVE TIME: 10 minutes
TOTAL TIME: 1 hour 10 minutes
Yield: 4 to 6 servings

Procedure

  • Cut apples in half and remove the core with a melon baller. Chop apples into medium-sized pieces, leaving skin on.
  • In a bowl, toss apples with the cider vinegar. Fold in mayonnaise thoroughly. Season with salt and pepper, to taste. Fold in walnuts, raisins, curry powder, celery, mint, and red onion. Adjust seasoning as desired. Refrigerate for at least 1 hour to allow flavors to incorporate. To serve, arrange 2 leaves of romaine lettuce per plate and spoon salad on top.

Cup of Tea

 

Course: Drinks
Keyword: British, Drinks, Non-Alcoholic, Perfect Cup of Tea

Cup of Tea

ACTIVE TIME: 5 minutes
TOTAL TIME: 7 minutes
Yield: 4 (6-ounce) servings
How to make the perfect cup of tea, without a tea bag. The goal here is to extract the good stuff and leave the bad stuff in the leaves.
Although a teapot with a strainer makes leaf separation simple, it just doesn't provide the leaves the room they need to bloom. That's what's nice about a French press. When you're ready to pour, you just push the leaves to the bottom. If Im making tea to get me through an afternoon, I press then pour into a Thermos that I've rinsed with hot water.
This recipe first appeared in Season 4 of Good Eats.
Photo by Lynne Calamia
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  • 4 cups filtered water
  • 4 heaping teaspoons high-quality loose tea (about 1/4 ounce for teas like chamomile, 3/4 ounce for black and green teas)

Specialized Hardware

Electric kettle
Teapot or French press
ACTIVE TIME: 5 minutes
TOTAL TIME: 7 minutes
Yield: 4 (6-ounce) servings

Procedure

  • Bring the water to a boil in a stove-top or electric kettle.
  • If using a teapot, heat the vessel by pouring about 4 ounces of the hot water inside and carefully sloshing it around. Discard the water (If using a French press, don't bother with this step).
  • Using a teaspoon, measure the loose tea leaves into the warmed teapot. Pour the heated water over the tea leaves. Let steep. For green tea, steep 2 to 3 minutes at 180°F; for oolong, 4 to 7 minutes at 200°F; and for black, Irish, or English, 3 to 5 minutes at 212°F.
  • Strain the tea into individual cups and serve. If using a French press, plunge, then pump up and down a couple of times before pouring, just to make sure the more concentrated brew at the bottom is thoroughly mixed in.

Creamy Mashed Potatoes

 

Course: Sides & Salads
Keyword: Comfort Food, Creamy Mashed Potatoes, Sides, Thanksgiving, Vegetarian

Creamy Mashed Potatoes

ACTIVE TIME: 15 minutes
TOTAL TIME: 40 minutes
Yield: 4 servings
Photo by Lynne Calamia
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Specialized Hardware

Food mill
ACTIVE TIME: 15 minutes
TOTAL TIME: 40 minutes
Yield: 4 servings

Procedure

  • Peel the potatoes and cut into uniform 1/2-inch pieces. Place into a 4-quart saucepan and cover with cold water by at least 1 inch. Cover, set over high heat, and bring to a boil. Once boiling, remove the lid, decrease the heat to maintain a simmer, and cook until the potatoes can easily be crushed with a pair of tongs, 15 to 20 minutes. Drain in a colander.
  • Put the cream, butter, salt, and pepper into the now-empty 4-quart saucepan and place back over the heat until the butter has melted. Remove from the heat and set a food mill fitted with the smallest die on top of the pot. Add 1 cup of potatoes to the mill at a time. Once all of the potatoes have passed through the mill, stir to combine. Taste and adjust the seasoning, if desired. Serve immediately.
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Fish Roll with Compound Butter

 

Course: Mains
Keyword: Fish Roll with Compound Butter, Gluten-Free, Holidays, Seafood

Fish Roll with Compound Butter

ACTIVE TIME: 25 minutes
TOTAL TIME: 1 hour 40 minutes
Yield: 8 to 10 servings
This salmon roll stuffed with flounder, scallops and fresh herbs is a real showstopper, not only visually but texturally and flavorally. Okay, flavorally isn't a word, but you get the picture.
This is definitely a frighten-and-amaze-your-friends-and-family dish. I really feel the electric knife is key.
This recipe first appeared in Season 6 of Good Eats.
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Fish Roll with Compound Butter

  • 2 thin salmon fillets, about 11 inches long
  • 3 flounder fillets, about 8 inches long
  • 8 sea scallops
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped fresh parsley
  • 1 to 2 tablespoons vegetable oil, for brushing

Compound Butter

  • 8 tablespoons (1 stick) butter, at room temperature
  • 1 teaspoon dry parsley flakes
  • 1/4 teaspoon koher salt
  • 1/4 teaspoon freshly ground black pepper

Specialized Hardware

Metal skewers
Electric knife
Digital instant-read thermometer
ACTIVE TIME: 25 minutes
TOTAL TIME: 1 hour 40 minutes
Yield: 8 to 10 servings

Procedure

  • On your countertop, lay out a sheet of parchment paper at least 15 inches long and top it with a slightly longer layer of plastic wrap.
  • Lay out your fillets of salmon, tails away from you. Overlap the fillets of flounder about 1 inch over the tails of the salmon. Place the scallops on a metal skewer and set at the end of the flounder furthest from you. Season the seafood with the salt and pepper and sprinkle with the herbs.
  • Using the plastic wrap, roll the fish towards you so that the plastic begins to pull the flounder over the scallops. Be sure not to roll the plastic into the fish roll. Use a half sheet pan to push the roll tight as you pull the plastic toward you. The roll should be tight and you should be able to remove the sheet of plastic. Then, roll the fish in the parchment away from you so it is completely encased in the parchment, like a sausage, twisting the ends slightly. Refrigerate for 1 hour.
  • Make the compound butter: In a large bowl, use a wooden spoon to mix the butter, parsley flakes, salt, and pepper. Place the mixture on a piece of parchment and fold the parchment over itself. Pull to form a roll and twist the ends. Place in the freezer for 10 minutes to set up. Slice into 1/4-inch rounds and remove the parchment.
  • Heat your broiler and place the oven rack 6 inches from the heating element. Brush a broiler pan with oil.
  • Remove the metal skewer and, using the electric knife, slice the roulade into 3/4- to 1-inch-thick rounds. Place onto the prepared broiler pan, remove the parchment paper, and brush each round with oil. Broil until the rounds reach an internal temperature of 130°F, 6 to 9 minutes.
  • Serve with 1 slice of compound butter on each fish roll.

Baked Barley

Course: Sides & Salads
Keyword: Baked Barley, Dairy-Free, Healthy, Sides, Vegetarian

Baked Barley

ACTIVE TIME: 5 minutes
TOTAL TIME: 1 hour 5 minutes
Yield: 4 to 6 servings
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  • 1 cup hulled barley
  • 1 tablespoon unsalted butter
  • 1 teaspoon kosher salt
  • 2 cups boiling water
ACTIVE TIME: 5 minutes
TOTAL TIME: 1 hour 5 minutes
Yield: 4 to 6 servings

Procedure

  • Heat oven to 375ºF.
  • Place the barley into a 1 1/2-quart ceramic or glass baking dish with a lid, and add the butter, salt, and boiling water. Stir to combine. Cover the dish tightly with aluminum foil and place the lid on top of the foil. Bake on the middle rack of the oven for 1 hour.
  • After 1 hour, remove the cover, fluff with a fork, and serve immediately.

Basic Brussels Sprouts

Course: Sides & Salads
Keyword: Basic Brussels Sprouts, Easter, Gluten-Free, Sides, Thanksgiving, Vegetables, Vegetarian

Basic Brussels Sprouts

ACTIVE TIME: 5 minutes
TOTAL TIME: 10 minutes
Yield: 4 servings
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  • 1 pound Brussels sprouts, rinsed
  • 1/2 cup water
  • 1/4 teaspoon kosher salt
ACTIVE TIME: 5 minutes
TOTAL TIME: 10 minutes
Yield: 4 servings

Procedure

  • Cut the stem end off the Brussels sprouts and remove any yellowing outer leaves. Cut each Brussels sprout in half lengthwise. Place the Brussels sprouts, water, and salt into a 3- to 4-quart saucier and cover. Place over high heat and cook until tender, about 5 minutes. Remove and serve immediately.

Bruschetta

Course: Appetizers
Keyword: Appetizers, Bruschetta, Italian, Vegetarian

Bruschetta

ACTIVE TIME: 9 minutes
TOTAL TIME: 9 minutes
Yield: 32 pieces
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ACTIVE TIME: 9 minutes
TOTAL TIME: 9 minutes
Yield: 32 pieces

Procedure

  • Heat oven on broiler setting. Place a rack approximately 6 inches from broiler.
  • Slice the loaf of bread, on the bias, into 3/4-inch slices. Place bread slices on a half-sheet pan and broil until golden brown on both sides, approximately 2 minutes for the first side and 1 to 1 1/2 for second side. Remove to a platter and rub each slice of bread with the garlic and then brush with olive oil. Sprinkle with salt and pepper and serve immediately.

Vanilla Poached Pears

 

Course: Sweets
Keyword: Christmas, Dairy-Free, Desserts, Fruit, Gluten-Free, Holidays, Vanilla Poached Pears, Wine

Vanilla Poached Pears

ACTIVE TIME: 10 minutes
TOTAL TIME: 2 hours 5 minutes
Yield: 4 servings
Photo by Lynne Calamia
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  • 1 bottle white wine, Riesling or Viognier
  • 1 cup water
  • 3/4 cup vanilla sugar
  • 1 whole vanilla bean, split and scraped
  • 2 pounds firm Bartlett, Anjou, or Bosc pears, peeled, leaving the stem intact (4 pears)
ACTIVE TIME: 10 minutes
TOTAL TIME: 2 hours 5 minutes
Yield: 4 servings

Procedure

  • Place the white wine, water, sugar, and vanilla bean pod and pulp into a 4-quart saucepan over medium-high heat and bring to a boil.
  • Core the pears from the bottom. Decrease the heat to medium-low and place the pears into the liquid, cover, and cook, maintaining a gentle simmer, until the pears are tender but not falling apart, about 30 minutes. Remove the pears to a serving dish, standing them upright, and place in the refrigerator.
  • Remove the vanilla bean pod from the saucepan, increase the heat to high, and reduce the syrup to approximately 1 cup of liquid, 20 to 25 minutes. The syrup should be golden brown-do not let it get too dark, or it will become bitter. Place the syrup in a heatproof container and place in the refrigerator until cool, approximately 1 hour.
  • Remove the pears from the refrigerator, spoon the sauce over the pears, and serve.