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Easy Eggs in Purgatory | Recipes
Serves 2 to 4 | Level: Beginner Photo: Quentin Bacon Good olive oil1 cup thinly sliced yellow onions1 garlic clove, minced1 (24-ounce) jar Rao’s Arrabbiata Sauce¹⁄8 teaspoon crushed red pepper flakes1 (6-inch) sprig fresh rosemary4 extra-large eggs1 tablespoon freshly grated Italian Pecorino cheese1½ teaspoons minced fresh parsleyFlaked sea salt, such as Maldon, and freshly ground black pepper2 to 4 slices toasted country bread, for serving Good olive oil 1 cup thinly sliced yellow onions 1 garlic clove, minced 1 (24-ounce) jar Rao’s Arrabbiata Sauce ¹⁄8 teaspoon crushed red pepper flakes 1 (6-inch) sprig fresh rosemary 4 extra-large eggs 1 tablespoon freshly grated Italian Pecorino cheese 1½ teaspoons minced fresh parsley Flaked sea salt, such as Maldon, and freshly ground black pepper 2 to 4 slices toasted country bread, for serving Heat 1 tablespoon of olive oil in a medium (10-inch) sauté pan. Add the onions and cook over medium to medium-low heat for 5 to 7 minutes, stirring occasionally, until tender and starting to brown. Add the garlic and cook for one minute. Add the arrabbiata sauce, red pepper flakes, and rosemary, bring to a simmer, and cook over medium-low heat for 5 minutes. Remove and discard the sprig of rosemary. Carefully crack one of the eggs into a small (4-inch) bowl and gently slide it into one corner of the pan (don’t break the yolk), using the edge of the bowl to make a slight indentation in the sauce as you pour the egg in. Repeat with the remaining 3 eggs, placing them on opposite sides of the pan. Cover the pan tightly and cook over medium-low heat for 4 to 6 minutes, until the egg whites are set but the yolks are still runny. Sprinkle with the Pecorino, parsley, sea salt, and black pepper, cover the pan again, and cook for one more minute. To serve, use a large spoon to scoop up two eggs per person along with some of the sauce and carefully transfer to shallow bowls. Spoon the remaining sauce around the eggs and serve hot with the toasted bread. Copyright 2022, Go-to Dinners, Clarkson Potter/Publishers, All Rights Reserved Share This
Bacon, Egg & Cheddar Sandwich | Recipes
Serves 2 | Level: Beginner 2 slices thick-cut applewood-smoked bacon, such as Nodine’sGood olive oil4 extra-large eggs2 tablespoons whole milkKosher salt and freshly ground black pepper4 tablespoons grated sharp white Cheddar, divided2 fork-split sandwich-size English muffins½ ripe Hass avocado, pitted, peeled, and thinly sliced 2 slices thick-cut applewood-smoked bacon, such as Nodine’s Good olive oil 4 extra-large eggs 2 tablespoons whole milk Kosher salt and freshly ground black pepper 4 tablespoons grated sharp white Cheddar, divided 2 fork-split sandwich-size English muffins ½ ripe Hass avocado, pitted, peeled, and thinly sliced To cook the bacon, heat a large (12-inch) sauté pan over medium heat. Add the bacon and cook for 5 to 7 minutes, turning occasionally, until nicely browned. Transfer to a plate lined with paper towels and set aside. Meanwhile, generously brush two small microwavable bowls (about 4 inches in diameter) with olive oil and set aside. In a separate bowl, beat together the eggs, milk, ½ teaspoon salt, and ¼ teaspoon pepper. Pour half of the egg mixture into each of the two oiled bowls and microwave on high for 30 seconds. Stir the eggs gently with a fork to combine the cooked parts with the uncooked parts. Continue to microwave and stir at 30-second intervals, until the eggs are puffed and almost cooked through. Sprinkle 1 tablespoon of the Cheddar in each bowl and microwave for 30 seconds to melt the cheese and finish cooking the eggs. Meanwhile, toast the English muffins until nicely browned. Place the bottom half of each toasted English muffin on a plate. Layer half of the avocado slices on each one and sprinkle with salt and pepper. Break the bacon strips in half and place two halves on each sandwich. Slide the eggs, cheese side up, on top of the bacon, and sprinkle a tablespoon of the remaining Cheddar on each sandwich. Sprinkle with salt and pepper and cover with the tops of the toasted English muffins. Serve hot. Copyright 2020, Modern Comfort Food, Clarkson Potter, Publishers, All Rights Reserved Share This
Waffle Iron Hash Browns | Recipes
Makes 8 hash browns / Serves 4 to 6 | Level: Beginner 1½ pounds russet (baking) potatoes, peeled (2 large)1 medium yellow onion2 tablespoons melted butter, plus extra for the waffle iron1 extra-large egg, lightly beaten1 tablespoon all-purpose flourKosher salt and freshly ground black pepper 1½ pounds russet (baking) potatoes, peeled (2 large) 1 medium yellow onion 2 tablespoons melted butter, plus extra for the waffle iron 1 extra-large egg, lightly beaten 1 tablespoon all-purpose flour Kosher salt and freshly ground black pepper Preheat the oven to 250 degrees. Preheat a Belgian or standard waffle iron on medium-high heat. Grate the potatoes in a food processor fitted with the grating disk. (You can also grate them by hand on a box grater as you would grate carrots.) Transfer the potatoes to a clean kitchen towel and spread them out. Working quickly, roll the towel up like a jelly roll. Press firmly to squeeze out any moisture but not so hard that you break up the potatoes. Transfer the potatoes to a large mixing bowl. Grate the onion the same way you grated the potatoes, spreading it out on the kitchen towel and squeezing out the moisture. Add the onion to the bowl. Add the butter, egg, flour, 1½ teaspoons salt, and ½ teaspoon pepper and mix with a fork. When the waffle iron is hot, brush both sides generously with melted butter. Place a generous ¹⁄₃ cup of the potato mixture on each of the four waffle divisions, spreading it out with a fork. Cook for 5 to 10 minutes, depending on your waffle iron, until the potatoes are browned and crispy. Transfer the potatoes, browner side up, to a sheet pan lined with parchment paper and keep warm in the oven for up to 30 minutes while you prepare the next batch. Repeat with the remaining mixture to make 8 hash browns. Transfer to a platter, sprinkle with salt, and serve hot. Copyright 2020, Modern Comfort Food, Clarkson Potter/Publishers, All Rights Reserved Share This
Fresh Strawberry Jam | Recipes
Makes 3 cups | Level: Beginner 3 pints fresh strawberries, hulled3 cups granulated sugar½ to 1 Granny smith apple, peeled, cored and small-diced½ cup fresh blueberries 3 pints fresh strawberries, hulled 3 cups granulated sugar ½ to 1 Granny smith apple, peeled, cored and small-diced ½ cup fresh blueberries Place the strawberries in a colander and rinse them under cold running water. Drain and hull the strawberries. Cut the larger strawberries in half or quarters and leave the small ones whole. Place the strawberries in a deep, heavy-bottomed pot such as Le Creuset and toss them with the sugar. Bring the mixture to a boil over medium heat, stirring often. Add the apple (if the strawberries are under-ripe, add half of the apple; if they are very ripe, add the whole apple) and blueberries and continue to cook the mixture at a rolling boil, stirring occasionally, until the jam reaches 220 degrees on a candy thermometer. This should take 25 to 35 minutes. Skim and discard any foam that rises to the top. Test the consistency of the jam by putting some jam on a plate and placing it in the freezer for 5 to 10 minutes, until cool, to see if it jells. If the jam doesn’t quite jell, cook it’s a little longer and test it again. Allow the mixture to cool to room temperature and then store covered in the refrigerator. It will keep refrigerated for at least 2 weeks. To keep the jam longer, pack and seal in canning jars according to the manufacturer’s instructions. Copyright 2020, Ina Garten, All Rights Reserved Share This
Sour Cream Coffee Cake | Recipes
Preheat the oven to 350 degrees. Grease and flour a 10-inch tube pan. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs one at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is well mixed. For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts. Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 45 to 55 minutes, until a cake tester comes out clean. Allow to cool on a wire rack for 30 minutes. Carefully transfer the cake, streusel-side up, onto a serving plate. Whisk the confectioners’ sugar and maple syrup together, adding a few drops of water, if necessary, to make the glaze thick but runny. Drizzle the glaze over the cake with a small spoon. Serve at room temperature. Notes: If you don’t have cake flour, you can substitute 2¼ cups all-purpose flour plus ¼ cup cornstarch. If the eggs are cold, place the whole eggs in a bowl of warm water for 5 minutes before cracking them. Copyright 2001, Barefoot Contessa Parties!, Clarkson Potter/Publishers, All Rights Reserved.
Easy Sticky Buns (updated) | Recipes
Makes 12 | Level: Beginner 12 tablespoons (1½ sticks) unsalted butter, at room temperature1/3 cup light brown sugar, lightly packed½ cup pecans, chopped in large pieces1 package (17.3 ounces/ 2 sheets) frozen puff pastry, such as Pepperidge Farm, defrosted 12 tablespoons (1½ sticks) unsalted butter, at room temperature 1/3 cup light brown sugar, lightly packed ½ cup pecans, chopped in large pieces 1 package (17.3 ounces/ 2 sheets) frozen puff pastry, such as Pepperidge Farm, defrosted For the filling:2 tablespoon unsalted butter, melted and cooled2/3 cups light brown sugar, lightly packed3 teaspoons ground cinnamon1 cup raisins For the filling: 2 tablespoon unsalted butter, melted and cooled 2/3 cups light brown sugar, lightly packed 3 teaspoons ground cinnamon 1 cup raisins Preheat the oven to 400 degrees. Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, combine 12 tablespoons of butter and 1/3 cup brown sugar. Place 1 tablespoon of the mixture in each of the 12 muffin cups. Distribute the pecans evenly between the 12 muffin cups on top of the butter & sugar mixture. Lightly flour a wooden board or stone surface. Unfold one sheet of puff pastry with the folds going left to right. Brush the whole sheet with half of the melted butter. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of brown sugar, 1½ teaspoons of cinnamon, and ½ cup of raisins. Starting with the end nearest you, roll the pastry up snugly like a jelly roll around the filling, finishing the roll with the seam-side down. Trim the ends of the roll about ½ inch and discard. Slice the roll in 6 equal pieces. Place each piece, spiral side up, in 6 of the muffin cups. Repeat with the second piece of puff pastry. Bake for 25 to 30 minutes, until the sticky buns are golden brown on top and firm to the touch. Be careful – they’re hot! Allow to cool for 5 minutes only, invert the buns onto the parchment paper (ease the filling and pecans out onto the buns with a small spoon) and cool completely. Copyright 2008, Barefoot Contessa Back to Basics by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Share This
Homemade Granola (updated) | Recipes
Preheat the oven to 350 degrees. (Be sure your oven is accurate!) Toss the oats, coconut, and almonds together in a large bowl. Whisk together the oil and honey in a 2-cup measuring cup. Pour the oil mixture over the oat mixture and stir with a wooden spoon until all the oats and nuts are coated. Pour onto a sheet pan and spread the mixture out in an even layer. Bake for 30 to 35 minutes, tossing every 10 minutes with a large metal spatula, until nicely and evenly browned. Set the granola aside to cool, stirring every 5 minutes, until it’s room temperature. Meanwhile, combine the apricots, figs, cherries, cranberries, and cashews. When the granola is cool, stir in the dried fruit mixture and serve at room temperature (see note). Notes: If you want the roasted oat mixture to stay crisp, store it separately from the dried fruit mixture in airtight containers at room temperature and combine as needed. If you only have raw cashews, roast them at 350 degrees for 10 to 15 minutes, until nicely browned. (You can roast them in the same oven with the granola.) Copyright 1999, The Barefoot Contessa Cookbook, Clarkson Potter/Publishers, All Rights Reserved
Homemade Challah with Saffron | Recipes
Warm the bowl of an electric mixer fitted with the dough hook by rinsing it with hot water. Pour the warm water into the bowl (be sure it’s at least 110 degrees when it’s in the bowl), and mix in the yeast, sugar, and saffron. Allow to sit for 5 minutes, until it starts to froth, which tells you that the yeast is active. Add the eggs and egg yolk and mix on low speed. With the mixer on low, gradually add 4½ cups of the flour, scraping down the bowl as you go. With the mixer on low, add the salt and butter, then slowly add between 1 and 1½ more cups of the flour, mixing on low for about 5 minutes and continuing to add a dusting of flour to the bowl but only enough so the dough doesn’t stick to the bottom of the bowl. The dough will be soft and a little sticky. Turn the dough out onto a floured board and knead it by hand for a full 2 minutes. Roll the dough into a ball with the smooth side up. Brush a large bowl with vegetable oil and place the dough in the bowl, smooth side down. Roll the dough around to cover it with oil, then turn it smooth side up, making sure the entire dough is covered with oil to prevent a crust from forming. Cover the bowl with a clean, dry kitchen towel and allow to rise in a warm place for about 2 hours, until doubled in size. Punch the dough down lightly and turn it out onto an unfloured cutting board. With a sharp knife, cut the dough into 4 equal pieces. Line a sheet pan with parchment paper. Turn the first ball of dough smooth side up and roll it into a cylinder. Roll the dough in a rope 17 inches long and lay it, seam side down, on the parchment paper. Repeat for the other 3 balls of dough, laying them side by side on the parchment paper. To braid the dough, pile one end of the ropes on top of each other and pinch them together and fold under. With the pinched end away from you, take the far right rope and move it left over 2 ropes. Then take the far left rope and move it right over 2 ropes. Continue taking alternate ropes and laying them over 2 ropes until you’ve braided the entire bread. Pinch the ends together and fold them under. Cover the bread with a clean, dry kitchen towel and allow it to sit in a warm place for 45 to 60 minutes, until doubled in size. Meanwhile, preheat the oven to 350 degrees. Place an oven rack in the lower third of the oven. Brush the bread thoroughly with the egg wash and bake for 35 to 40 minutes, until the outside is browned and it sounds hollow when you tap the bottom. Place the challah on a baking rack and cool completely. Make Challah French Toast the next day! Copyright 2016, Cooking for Jeffrey, Clarkson Potter/Publishers, All Rights Reserved
Potato Pancakes with Fried Eggs | Recipes
Peel the potatoes and grate them lengthwise. Place them in a colander or kitchen towel and squeeze out as much liquid as possible. Combine the potatoes in a bowl with the egg, flour, salt, and pepper. Mix well. Melt 2 tablespoons of clarified butter in a skillet. Drop a heaping tablespoon of the potato mixture into the sizzling butter. Flatten with a spatula and cook for 2 minutes. Turn, flatten again, and cook for another 2 minutes, until crisp on the outside and golden brown. Move to a plate lined with a paper towel while you finish cooking the pancakes. In the same pan, use the remaining butter to fry the eggs, cooking two at a time, until the yolk is a runny or jammy, as desired. Serve 3 – 4 potato pancakes on a plate with a fried egg on top. Sprinkle with salt and pepper serve hot. Note: To make 6 tablespoons of clarified butter, slowly melt 8 tablespoons of butter in a small saucepan. Set it aside until the milk solids settle. Spoon off any solids that rise to the top and then carefully pour off the golden liquid, leaving the milky part in the bottom of the pan. Clarified butter has a higher burning temperature than melted butter.
Irish Scones | Recipes
Preheat the oven to 400 degrees. In the bowl of an electric mixer fitted with a paddle attachment, combine 4 cups of flour, 2 tablespoons sugar, the baking powder, and salt. Add the butter and mix on the lowest speed until the butter is the size of peas. Beat together the eggs and heavy cream and, with the mixer on low, quickly add them to the flour-and-butter mixture, combining just until blended. Toss the currants with 1 tablespoon flour, add them to the dough, and mix quickly to distribute the currants through the dough. The dough may be a quite sticky. Dump the dough out onto a well-floured surface and knead quickly to be sure it is well combined. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see lumps of butter in the dough. Cut into circles with a 3-inch plain round cutter and place the circles on a sheet pan lined with parchment paper. Brush the tops of the dough with egg wash. Sprinkle with sugar and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. Serve warm with clotted cream and jam.
Crusty Baked Potatoes with Whipped Feta | Recipes
Serves 4 | Level: Intermediate Photo: Quentin Bacon 1 tablespoon chopped fresh rosemary2 teaspoons fresh thyme leavesGrated zest of 1 large lemon1 tablespoon coarse fleur de sel or sea salt4 large (8- to 10-ounce) Idaho baking potatoesGood olive oilWhipped Feta (see recipe)Chopped fresh chives 1 tablespoon chopped fresh rosemary 2 teaspoons fresh thyme leaves Grated zest of 1 large lemon 1 tablespoon coarse fleur de sel or sea salt 4 large (8- to 10-ounce) Idaho baking potatoes Good olive oil Whipped Feta (see recipe) Chopped fresh chives Preheat the oven to 400 degrees. Line a sheet pan with aluminum foil. Place the rosemary, thyme, lemon zest, and fleur de sel in the bowl of a mini food processor and pulse 10 to 12 times, until finely chopped but not puréed. Spread the mixture in a shallow bowl or plate. Scrub the potatoes, dry them well, and pierce them all over with the tines of a fork. Place the potatoes on the prepared sheet pan and rub them all over with olive oil. Roll each potato in the salt and herb mixture and put them back on the sheet pan. Bake for 60 to 75 minutes, until tender. Slit the top of each potato, squeeze the ends together to open the potato, and top with a generous scoop of whipped feta. Sprinkle with chives and serve hot with extra whipped feta on the side. Whipped Feta (Serves 4) 6 ounces Greek feta, crumbled2 ounces cream cheese, at room temperature⅓ cup good olive oil2 tablespoons freshly squeezed lemon juiceKosher salt and freshly ground black pepper 6 ounces Greek feta, crumbled 2 ounces cream cheese, at room temperature ⅓ cup good olive oil 2 tablespoons freshly squeezed lemon juice Kosher salt and freshly ground black pepper Place the feta and cream cheese in the bowl of a food processor fitted with the steel blade and pulse until the cheeses are mixed. Add the olive oil, lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper and process until smooth. Refrigerate until ready to serve. Copyright 2014, Make It Ahead by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Share This
Garlic Sautéed Spinach | Recipes
Serves 6 | Level: Beginner Photo: Maura McEvoy 1-1/2 pounds baby spinach leaves2 tablespoons good olive oil2 tablespoons chopped garlic (6 cloves)2 teaspoons kosher salt3/4 teaspoon freshly ground black pepper1 tablespoon unsalted butterLemonSea salt (optional) 1-1/2 pounds baby spinach leaves 2 tablespoons good olive oil 2 tablespoons chopped garlic (6 cloves) 2 teaspoons kosher salt 3/4 teaspoon freshly ground black pepper 1 tablespoon unsalted butter Lemon Sea salt (optional) Rinse the spinach well in cold water to make sure it’s very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves. In a very large pot or Dutch oven, heat the olive oil and sauté the garlic over medium heat for about 1 minute, but not until it’s browned. Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot. Copyright 2002, Barefoot Contessa Family Style by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Share This
Arugula with Parmesan | Recipes
Serves 6 | Level: Beginner Photo: Maura McEvoy 1/2 pound fresh arugula (3 large bunches) 1/2 pound fresh arugula (3 large bunches) Lemon Vinaigrette:1/4 cup freshly squeezed lemon juice (2 lemons)1/2 cup good olive oil1/2 teaspoon kosher salt1/4 teaspoon freshly ground black pepper Lemon Vinaigrette: 1/4 cup freshly squeezed lemon juice (2 lemons) 1/2 cup good olive oil 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/4-pound chunk very good Parmesan cheese 1/4-pound chunk very good Parmesan cheese If the arugula has roots attached, cut them off. Fill the sink with cold water and toss the arugula for a few minutes to clean. Spin-dry the leaves and place them in a large bowl. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the arugula to moisten. Toss well and place the salad on individual plates. With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards and arrange them on the arugula. Copyright 2002, Barefoot Contessa Family Style by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Share This
Old-Fashioned Apple Crisp | Recipes
Serves 10 | Level: Intermediate Photo: James Merrell 5 pounds McIntosh or Macoun apples Grated zest of 1 orange Grated zest of 1 lemon 2 tablespoons freshly squeezed orange juice 2 tablespoons freshly squeezed lemon juice 1/2 cup granulated sugar 2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 5 pounds McIntosh or Macoun apples Grated zest of 1 orange Grated zest of 1 lemon 2 tablespoons freshly squeezed orange juice 2 tablespoons freshly squeezed lemon juice 1/2 cup granulated sugar 2 teaspoons ground cinnamon 1 teaspoon ground nutmeg For the Topping: 1-1/2 cups all-purpose flour 3/4 cup granulated sugar 3/4 cup light brown sugar, packed 1/2 teaspoon kosher salt 1 cup oatmeal 1/2 pound cold unsalted butter, diced For the Topping: 1-1/2 cups all-purpose flour 3/4 cup granulated sugar 3/4 cup light brown sugar, packed 1/2 teaspoon kosher salt 1 cup oatmeal 1/2 pound cold unsalted butter, diced Preheat the oven to 350 degrees. Butter a 9 x 14 x 2-inch oval baking dish. Peel, core, and cut the apples into large wedges. Combine the apples with the zests, juices, sugar, and spices. Pour into the dish. To make the topping, combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the apples. Place the crisp on a sheet pan and bake for one hour until the top is brown and the apples are bubbly. Serve warm. Copyright 2001, Barefoot Contessa Parties! by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Share This