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Royal Icing: Reloaded

 

Course: Sweets
Keyword: Baking, Christmas, Condiments, Desserts, Holidays, Royal Icing

Royal Icing: Reloaded

Homemade royal icing in the stainless steel bowl of a stand mixer gets a taste check from Alton Brown.
ACTIVE TIME: 15 minutes
TOTAL TIME: 15 minutes
Yield: 4 cups
When it comes to classic Christmas royal icing, I find the stuff way too sweet and chalky. I make my own powdered sugar in a blender, then add cream of tartar (aka tartaric acid) and kosher salt into the mix to bring a more balanced flavor to my icing.
Note: If you don’t have a high-powered blender, your best bet is to use 1 pound of confectioners’ sugar in the frosting. The flavor won’t be quite as clean as when made with DIY superfine sugar, but it will still work great on top of cookies.
Anyone concerned with consuming raw eggs should make this icing using pasteurized carton egg whites. Start with the lowest amount of pasteurized egg whites and add more, 1 tablespoon at a time, as needed to create a spreadable icing. The total amount needed will depend on the sugar texture.
This recipe first appeared in Season 1 of Good Eats: Reloaded.
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  • 2 1/2 cups plus 2 teaspoons granulated sugar
  • 4 large egg whites, or 1/2 to 3/4 cup (106 to 158 grams) pasteurized carton egg whites
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon kosher salt

Specialized Hardware

High-powered blender
Homemade royal icing in the stainless steel bowl of a stand mixer gets a taste check from Alton Brown.
ACTIVE TIME: 15 minutes
TOTAL TIME: 15 minutes
Yield: 4 cups

Procedure

  • Place the sugar in a high-powered blender. Blend until it is super fine, about 1 minute. Weigh out 1 pound (454 grams), then reserve any remainder for another use.
  • Combine the egg whites, cream of tartar, and salt in the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until smooth, then, still on low speed, stream in the sugar. Once all of the sugar has been incorporated, increase the speed to medium-high and continue to beat until a frosting-like consistency is achieved, about 4 minutes. If you’d like a thinner frosting, beat in a little water (or rum).
  • To color the icing, divide the icing between small bowls. Add gel-based food coloring to each portion of icing and stir well to combine. Start with only a drop or two of each color, adding more as desired.
  • Use immediately or store in an airtight container overnight. If you have stored the icing, it may separate overnight; whisk it smooth before using.

Oven Roasted Broccoli

 

Course: Sides & Salads
Keyword: Oven Roasted Broccoli, Sides, Vegetables, Vegetarian, Weeknight Dinner

Oven Roasted Broccoli

Oven roasted broccoli with Parmesan cheese.
ACTIVE TIME: 15 minutes
TOTAL TIME: 25 minutes
Yield: 4 servings
A sprinkling of Parmesan cheese and a quick roast in a hot oven are all you need to transform broccoli into a crisp and delicious side dish.
Broccoli and its kin contain compounds that are closely related to those in mustard gas, the original chemical weapon. Most of us with an average number of taste buds find this pleasant. However, about 25 percent of the U.S. population are considered "supertasters," people whose tongues house considerably more buds per square inch.
Supertasters detect flavors more intensely than the rest of us and are often more sensitive to the bitter notes in broccoli. For such folks (and anyone else who complains about broccoli being bitter), I suggest roasting. Dry heat has the ability to trigger chemical changes that intensify the natural sugars in broccoli, which can balance out any possible bitterness.
This recipe first appeared in Season 11 of Good Eats.
Photo by Lynne Calamia
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  • 1 pound broccoli crowns, rinsed and trimmed
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup panko bread crumbs
  • 1/4 cup finely grated Parmesan or sharp cheddar cheese
Oven roasted broccoli with Parmesan cheese.
ACTIVE TIME: 15 minutes
TOTAL TIME: 25 minutes
Yield: 4 servings

Procedure

  • Heat oven to 425ºF.
  • Cut the broccoli florets into bite-size pieces. Peel the stalk and cut into 1/8-inch-thick, round slices. Place the broccoli into a mixing bowl and toss with the olive oil, garlic, salt, and pepper and set aside.
  • Spread the panko on a half sheet pan and bake until lightly toasted, about 2 minutes. Remove the panko from the oven, pour into a second bowl, and set aside.
  • Pour the broccoli onto the now hot half sheet pan and roast for 8 minutes. Remove the broccoli from the oven, toss with the toasted panko, and return to the oven until the broccoli is tender, about 12 minutes more. Remove from the oven, toss with the cheese and serve immediately.

Macadamia Nut Crusted Mahi Mahi

 

Course: Mains
Keyword: Healthy, Macadamia Nut Crusted Mahi Mahi, Seafood, Weeknight Dinner

Macadamia Nut Crusted Mahi Mahi

ACTIVE TIME: 15 minutes
Yield: 4 servings
Macadamia nuts bring a punch of flavor, texture, and nutrition in this quick and easy mahi mahi application.
Photo by Lynne Calamia
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ACTIVE TIME: 15 minutes
Yield: 4 servings

Procedure

  • Heat oven to 425ºF. In a medium bowl, stir together the nuts, panko, flour, 1/2 teaspoon of the salt,1/4 teaspoon of the pepper, and butter. Set aside.
  • Place a piece of aluminum foil on a baking sheet and brush it liberally with vegetable oil. Place the mahi mahi on the foil and sprinkle each fillet with the remaining salt and pepper on both sides. Bake for 5 minutes.
  • After 5 minutes, remove the fish from the oven and brush each fillet with the coconut milk. Divide the nut mixture among the tops of the 4 fillets, patting the mixture to spread and adhere to the fillets. Return to the oven and bake until the crust is golden brown, 5 more minutes.
  • Remove from the oven and allow to stand 10 minutes before serving.

Curried Split Pea Soup

 

Course: Soups & Sandwiches
Keyword: Appetizers, Curried Split Pea Soup, Gluten-Free, Soups, Spring

Curried Split Pea Soup

A bowl of curried split pea soup.
ACTIVE TIME: 15 minutes
TOTAL TIME: 1 hour 5 minutes
Yield: 4 servings
Traditional and comforting split pea soup gets a flavorful kick from curry powder and garlic in this quick and easy recipe.
Needless to say, very few of us have happy memories of peas. Many of us refuse them to this day. And that's a shame because the English garden pea, or sweet pea, and its ancient but versatile ancestor, the field pea, are as good as good eats get.
This recipe first appeared in Season 9 of Good Eats.
Photo by Lynne Calamia
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Specialized Hardware

Immersion blender
A bowl of curried split pea soup.
ACTIVE TIME: 15 minutes
TOTAL TIME: 1 hour 5 minutes
Yield: 4 servings

Procedure

  • Melt the butter in a large (4- to 6-quart) saucepan over medium-low heat. Once melted, add the onion and a generous pinch of salt and sweat for 2 to 3 minutes. Add the garlic and continue to sweat for an additional 1 to 2 minutes, making certain not to allow onions or garlic to brown.
  • Add the peas, chicken broth, and curry powder. Increase heat to high and bring to a boil. Reduce heat to low, cover, and cook at a simmer until the peas are tender and not holding their shape any longer, 45 to 50 minutes. Taste and adjust seasoning as needed. Using an immersion blender, puree the soup until it reaches your desired consistency. Watch out for hot splatters.

Savory Polenta

 

Course: Sides & Salads
Keyword: Brunch, Comfort Food, Italian, Savory Polenta, Sides

Savory Polenta

ACTIVE TIME: 10 minutes
TOTAL TIME: 1 hour
Yield: 4 to 6 servings
Thick and creamy Parmesan polenta comes together in minutes before baking in the oven, resulting in an easy yet indulgent side dish.
This recipe first appeared in Season 8 of Good Eats.
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  • 2 tablespoons olive oil, plus extra for grilling or sauteing, if desired
  • 3/4 cup chopped red onion
  • 1 1/2 teaspoons kosher salt, divided
  • 2 cloves garlic, minced
  • 1 quart chicken stock or broth
  • 1 cup stone-ground cornmeal
  • 3 tablespoons unsalted butter
  • 1/4 teaspoon freshly ground black pepper
  • 2 ounces Parmesan, grated
ACTIVE TIME: 10 minutes
TOTAL TIME: 1 hour
Yield: 4 to 6 servings

Procedure

  • Heat oven to 350ºF.
  • Heat the olive oil in a large, oven-safe saucepan set over medium heat. Add the red onion and 1/2 teaspoon of the salt and sweat until the onions begin to turn translucent, 4 to 5 minutes. Reduce the heat to low, add the garlic, and saute for 1 to 2 minutes, making sure the garlic does not burn.
  • Turn the heat up to high, add the chicken broth, and bring to a boil. Gradually add the cornmeal, whisking constantly. Once you have added all of the cornmeal, cover the pot and place it in the oven. Cook for 35 to 40 minutes, stirring every 10 minutes to prevent lumps.
  • Once the mixture is creamy, remove it from the oven and add the butter, the remaining 1 teaspoon salt, and the pepper. Once they are incorporated, gradually add the Parmesan.
  • Serve as is, or pour the polenta into a 9-by-13-inch pan lined with parchment paper. Place in the refrigerator to cool completely.
  • Once set, turn the polenta out onto a cutting board and cut into squares, rounds, or triangles. Brush each side with olive oil and saute in a nonstick skillet over medium heat until golden brown on both sides.

Chocolate Lava Muffins

 

Course: Sweets
Keyword: Baking, Chocolate, Chocolate Lava Muffins, Desserts, Valentine's Day

Chocolate Lava Muffins

ACTIVE TIME: 20 minutes
TOTAL TIME: 32 minutes
Yield: 5 muffins
With their deep chocolate flavor, molten center and a perfectly cakey exterior, chocolate lava muffins are a classic for a reason.
When we made these on Good Eats in 1999, the notion of a little cake with a molten center was still a novelty. They may seem dated now, but they're still a favorite in my house... and yes, they really are just artfully undercooked muffins.
In the show, we used a hand mixer, but that was an old mixer with a very strong motor. These days, hand mixers are too wimpy, so the stand mixer it is.
This recipe first appeared in Season 1 of Good Eats and was updated in Season 1 of Good Eats: Reloaded.
Photo by Lynne Calamia
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  • 8 ounces bittersweet chocolate, finely chopped
  • 8 tablespoons (1 stick) unsalted butter, plus 1 tablespoon for the pan
  • 1 teaspoon vanilla extract
  • 3 tablespoons all-purpose flour
  • 1/2 cup sugar
  • 2 tablespoons natural cocoa powder, not Dutch-process
  • 1/4 teaspoon kosher salt
  • 4 large eggs
  • 1 cup vanilla ice cream
  • 1 teaspoon instant espresso powder

Specialized Hardware

Digital kitchen scale
ACTIVE TIME: 20 minutes
TOTAL TIME: 32 minutes
Yield: 5 muffins

Procedure

  • Heat the oven to 375ºF. Add enough water to the bottom of a large saucepan to come 1 inch up the side. Bring to a simmer.
  • Place the chocolate and 8 tablespoons of butter in the bowl of your stand mixer and set over the water; it should sit about 2 inches above the water. Stir frequently with a rubber or silicone spatula, wiping around the sides until melted. Add the vanilla and stir to combine.
  • Remove the bowl from the heat and mount on the mixer fitted with the paddle attachment. Meanwhile, set a sifter over a paper plate and add the flour, sugar, 1 tablespoon of the cocoa powder, and the salt. Sift onto the paper plate and set aside.
  • Crank the mixer to medium speed and add the eggs one at a time to the chocolate-butter mixture. Don’t add the next egg until the previous one is completely absorbed. Drop the speed to low. Bend the paper plate so that you can slowly add the dry mixture to the mixer. Scrape down the work bowl if necessary. When the dry goods are worked in, boost the mixer to high and beat until the batter is creamy and lightens in color, about 5 minutes.
  • Chill the batter for 30 minutes.
  • Coat the bottom and sides of each cup of a standard 12-cup muffin tin with the remaining 1 tablespoon butter. Dust with the remaining 1 tablespoon cocoa powder, shaking out the excess. Spoon the mixture into the cups using a 4-ounce disher.
  • Bake for 10 to 11 minutes. When the muffins are done, they won’t be. That is, the outer crust will be firm, but a toothpick pushed into the middle will come out gooey as all getout.
  • Meanwhile, melt the ice cream in asmall saucepan.Stir in the espresso powder.
  • Use a small offset spatula to carefully remove the cakes. Serve topped with the warm sauce.
  • Try not to eat them all.

The Once and Future Beans

 

Course: Sides & Salads
Keyword: Comfort Food, Game Day, Make-Ahead, Sides, Summer, The Once and Future Beans

The Once and Future Beans

Rich and flavorful molasses baked beans in a casserole dish
ACTIVE TIME: 30 minutes
TOTAL TIME: 16 hours 30 minutes
Yield: 10 to 12 servings
Sweet, hot, and savory, these twice-cooked baked beans are made extra tender thanks to low and slow cooking on the stovetop and in the oven.
This application riffs on pork-and-beans and classic Boston baked beans. The molasses helps to keep the cooked beans whole and distinct, while jalepenos and cayenne give them just enough kick.
This recipe first appeared in Season 3 of Good Eats.
Photo by Lynne Calamia
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Specialized Hardware

Cast-iron Dutch oven
Rich and flavorful molasses baked beans in a casserole dish
ACTIVE TIME: 30 minutes
TOTAL TIME: 16 hours 30 minutes
Yield: 10 to 12 servings

Procedure

  • Place the beans in a large plastic container and add enough cold water to just submerge the beans. Soak overnight.
  • Heat oven to 250ºF.
  • Place a cast iron Dutch oven over medium heat and stir in the bacon, onion, and jalapeños until enough fat has rendered from the bacon to soften the onions, about 5 minutes. Stir in the tomato paste, dark brown sugar, and molasses.
  • Drain the beans and reserve the soaking liquid. Add the drained beans to the Dutch oven. Place the soaking liquid in a measuring cup and add enough vegetable broth to equal 4 cups of liquid. Add the liquid to the Dutch oven and bring to a boil over high heat. Add the cayenne, black pepper, and salt. Give them a stir and cover with the lid. Place the Dutch oven in the oven until the beans are tender, 6 to 8 hours.

Coq au Vin

 

Course: Mains
Keyword: Chicken, Comfort Food, Coq au Vin, French, Meat

Coq au Vin

ACTIVE TIME: 1 hour
TOTAL TIME: 13 hours
Yield: 4 to 6 servings
Technically speaking, coq au vin is a fricassee, a dish in which poultry pieces (the coq) are browned in fat, then stewed in a flavorful liquid such as wine (the vin), along with aromatic vegetables and herbs and spices and whatnot.
Like so much French fare, coq au vin, or "chicken in wine," is cuisine de bonne femme — that is, housewife food, mama food, or, in this case, farmer's wife food.
Those who would argue that coq au vin is complicated and fussy and hard may be forgetting that the process is spread out over two days. The first day is about prep and marinating; the real cooking takes place during day two, and it's neither complicated nor fussy.
This recipe first appeared in Season 8 of Good Eats.
Photo by Lynne Calamia
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  • 24 to 30 pearl onions
  • 1/2 cup all-purpose flour
  • 4 chicken leg quarters, or 1 (5- to 7-pound) stewing chicken, cut into serving pieces
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 6 ounces salt pork, cut into lardons or cubed
  • 2 tablespoons plus 1/3 cup water, divided
  • 8 ounces button mushrooms, quartered
  • 1 tablespoon unsalted butter
  • 2 (750-ml) bottles red wine, preferably Pinot Noir
  • 2 cups chicken stock or broth
  • 2 tablespoons tomato paste
  • 1 medium onion, quartered
  • 2 stalks celery, chopped
  • 2 medium carrots, chopped
  • 3 cloves garlic, crushed
  • 6 to 8 sprigs fresh thyme
  • 1 bay leaf

Specialized Hardware

7- to 8-quart cast-iron Dutch oven
ACTIVE TIME: 1 hour
TOTAL TIME: 13 hours
Yield: 4 to 6 servings

Procedure

  • Bring 1 quart of water to a boil. Cut off the root end of each pearl onion, then use the very tip of your blade to inscribe a shallow "X" in its place. Blanch the onions in the boiling water for 1 minute. Remove, cool, and pop the skins right off the little buggers by applying pressure to the sides with your thumb and forefinger. Set aside.
  • Put the flour in a large (1- or 2-gallon) zip-top plastic bag. Season the chicken on all sides with salt and pepper. Dredge a few pieces at a time by putting them in the bag, sealing it, and shaking vigorously. Dancing helps. As the poultry is retrieved, place it on a wire rack set over a half sheet pan, and let it rest for 5 minutes.
  • Put the salt pork in a 12-inch saute pan along with the 2 tablespoons water. Cover and cook over medium heat until the water is cooked out the pork sticks are golden brown and crisp, 8 to 10 minutes. Remove the pork from the pan and set aside in a mixing bowl.
  • In the same pan, using the remaining fat, add the pearl onions, sprinkle with salt and pepper, and saute until lightly brown, 8 to 10 minutes. Transfer the onions to the mixing bowl with the pork. Next, brown the chicken pieces in the pan until golden brown on each side, working in batches if necessary to not avoid overcrowding. Transfer the chicken to a 7- to 8-quart enameled cast iron Dutch oven.
  • Add the mushrooms to the same 12-inch saute pan, along with 1/3 cup of water. Cook until the mushrooms collapse, 2 to 4 minutes. Add the butter, then cook, stirring occasionally until the mushrooms are browned, 7-10 minutes. Transfer the mushrooms to the bowl with the pork and pearl onions, cover with plastic wrap, and refrigerate until ready to use.
  • Pour off any remaining fat and deglaze the pan with about 1 cup of the wine. Pour this into the Dutch oven along with the stock, tomato paste, onion, celery, carrots, garlic, thyme, and bay leaf. Add all of the remaining wine. Cover and refrigerate overnight.
  • The next day, heat the oven to 325ºF.
  • Place the Dutch oven in the oven and cook, covered, until the chicken is tender, 2 to 2 1/2 hours, stirring every half hour. The liquid should barely simmer and, when done, the chicken should be very tender. Reduce the oven to 200°F when the chicken is done.
  • Once the chicken is done, remove it to a heatproof container, cover, and place it in the oven to keep warm. Strain the sauce in a colander set over a large bowl, discarding the aromatics. Return the strained sauce to the pot, place over medium heat, and cook until it has reduced by one third. Depending on how much liquid you actually began with, this should take 30-45 minutes. Note: If the sauce is not thick enough at the end of reducing, you may add a mixture of equal parts butter and flour kneaded together. Start with 1 tablespoon of each. Whisk this into the sauce, and simmer for 4-5 minutes. Repeat this process if necessary.
  • Once the sauce has thickened, add the pearl onions, mushrooms, and pork, and cook until heated through, about another 15 minutes. Taste and adjust seasoning if necessary, remove from the heat, add the chicken and serve over egg noodles, if desired.

Tuna Croquettes

 

Course: Appetizers
Keyword: Appetizers, Dairy-Free, Healthy, Seafood, Spring, Tuna Croquette

Tuna Croquettes

ACTIVE TIME: 25 minutes
TOTAL TIME: 30 minutes
Yield: 8 appetizer-size croquettes
A few fresh ingredients like scallions, mustard, and lemon juice transform canned tuna in to light and crispy tuna croquettes, perfect for appetizers or devouring all on their own.
This recipe first appeared in Season 12 of Good Eats.
Photo by Lynne Calamia
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  • 1 (7-ounce) pouch albacore tuna, drained well and shredded
  • 2 scallions, finely chopped
  • 2 teaspoons Dijon mustard
  • 2 large eggs, beaten
  • 1 teaspoon freshly squeezed lemon juice
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3/4 cup panko bread crumbs, divided
  • Olive oil, for sauteing
ACTIVE TIME: 25 minutes
TOTAL TIME: 30 minutes
Yield: 8 appetizer-size croquettes

Procedure

  • Combine the tuna, scallions, mustard, eggs, lemon juice, salt, pepper and 1/4 cup of the panko in a medium mixing bowl. Divide the mixture into 8 rounds and set aside on a parchment-lined half sheet pan. Allow to rest for 15 minutes.
  • Place the remaining panko in a pie plate. One at a time, coat each round in the panko on all sides.
  • Heat enough olive oil to cover the bottom of a 12-inch saute pan over medium heat until shimmering. Add the croquettes and cook until golden brown, 2 to 3 minutes on each side. Remove to a cooling rack set over a half sheet pan lined with paper towels. Allow to cool for 2 to 3 minutes before serving.

Vanilla Ice Cream

 

Course: Sweets
Keyword: Comfort Food, Desserts, Frozen, Gluten-Free, Homemade Ice Cream, Homemade Ice Cream Recipe, Homemade Vanilla Ice Cream, Make-Ahead, Vanilla Ice Cream

Vanilla Ice Cream

Serious Vanilla Ice Cream scooped into a rocks glass.
ACTIVE TIME: 20 minutes
TOTAL TIME: 8 hours 20 minutes
Yield: 1 1/2 quarts
Process is key when constructing classic and creamy homemade vanilla ice cream. Follow these simple steps, and you'll be rewarded with a flavorful treat that's far better than a store-bought pint.
This recipe first appeared in Season 9 of Good Eats.
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  • 3 cups half-and-half
  • 1 cup heavy cream
  • 8 large egg yolks
  • 1 1/4 cups sugar
  • 2 teaspoons vanilla extract

Specialized Hardware

Digital kitchen scale
Digital instant-read thermometer
Ice cream maker
Serious Vanilla Ice Cream scooped into a rocks glass.
ACTIVE TIME: 20 minutes
TOTAL TIME: 8 hours 20 minutes
Yield: 1 1/2 quarts

Procedure

  • Combine the half and half and heavy cream in a medium saucepan and bring to a simmer over medium heat, stirring occasionally. Remove from the heat and set aside.
  • Whisk the egg yolks in a large mixing bowl until they lighten in color. Gradually whisk the sugar into the yolks until smooth.
  • Slowly ladle one third of the hot dairy into the yolk mixture, whisking constantly. (This is the tempering part.) Return this mixture to the pot containing the rest of the dairy. Cook over low heat, stirring frequently, until the custard thickens slightly, enough to coat the. back of a spoon, and reaches 170 to 175ºF.
  • Wash the original mixing bowl. When the custard is ready, transfer it to the now-clean bowl, stir in the vanilla, and cool at room temperature for 30 minutes. Cover and refrigerate until the temperature drops below 40°F, at least 4 hours or up to overnight.
  • Pour into a prepped ice cream maker and process according to the manufacturer's directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.