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Fried Chicken Sandwiches | Recipes
In a large bowl, whisk together the buttermilk, shallot, garlic, jalapeño, 2 teaspoons kosher salt, and 1 teaspoon black pepper. Place the chicken breasts between 2 pieces of parchment paper and, with a rolling pin or a meat mallet, pound them until they are evenly ½ inch thick. Slice each piece of chicken in half crosswise so you have 2 pieces approximately the same size. Place the chicken in the marinade, making sure each piece is well coated, cover with plastic wrap, and refrigerate for at least 8 hours or up to (but not more than) 24 hours. When ready to cook the chicken, preheat the oven to 300 degrees. Set a wire rack on a sheet pan and place them in the oven. In a large bowl, whisk together the flour, baking powder, paprika, cayenne pepper, celery salt, 1 tablespoon kosher salt, and 1½ teaspoons black pepper and set aside. Pour oil into a medium (9-inch round × 4½-inch high) Dutch oven, such as Le Creuset, until it is 2 inches deep. Clip on a candy thermometer and heat the oil over high heat until it reaches 350 degrees. Meanwhile, lift the chicken from the marinade, dredge it in the flour mixture, submerge it again in the marinade, then again in the flour mixture, lightly shaking off the excess. Transfer the chicken to a plate or sheet pan until ready to fry. When the oil is 350 degrees, carefully lower 3 pieces only into the oil with tongs and adjust the heat to keep the oil at 350 degrees. Don’t crowd the chicken! Cook for 5 minutes, turning once to brown evenly. With a slotted spoon, transfer the chicken to the sheet pan in the oven to keep warm. Repeat with the remaining chicken. Sprinkle all the chicken with salt and keep warm for up to 15 minutes, until ready to serve. To assemble, place the bottom of each bun on a plate, spread with some of the Buttermilk Herb Mayo, then a lettuce leaf, 4 pickle slices, then a piece of chicken. Spread the underside of the top bun generously with more of the mayo and place on top of the chicken, mayo side down. Serve while the chicken is still warm.
Cauliflower Toasts | Recipes
Preheat the oven to 400 degrees. Turn the cauliflower upside down on a cutting board. Cut off and discard most but not all of the stems, then cut the florets into small, ½-inch clusters. Place the florets on a sheet pan, toss them with the olive oil, red pepper flakes, 1 teaspoon salt, and ½ teaspoon black pepper, and spread them out in a single layer. Roast for 25 to 30 minutes, tossing two or three times, until the florets are tender and randomly browned. Set aside to cool for 10 minutes. Set the oven to broil and arrange a rack 6 inches below the heat. Transfer the florets to a large mixing bowl and add the mascarpone, stirring to coat the florets evenly. Stir in the Gruyère, prosciutto, nutmeg, 1 teaspoon salt, and ½ teaspoon black pepper. Toast the bread in a toaster until lightly browned, and place in a single layer on a sheet pan lined with foil. Mound the cauliflower mixture evenly on each toast and dust with paprika. Broil the toasts for 2 to 4 minutes, until browned and bubbling. (Watch them carefully!) Transfer to plates and sprinkle with Parmesan, the chives, and sea salt. Serve hot.
Maple-Roasted Carrot Salad | Recipes
Serves 4 for lunch, 6 as a side dish | Level: Beginner 2 pounds carrots, preferably with leafy topsGood olive oilKosher salt and freshly ground black pepper¼ cup pure Grade A maple syrup2/3 cup dried cranberries2/3 cup freshly squeezed orange juice (2 oranges)3 tablespoons sherry wine vinegar2 garlic cloves, grated on a Microplane6 ounces baby arugula6 ounces goat cheese, such as Montrachet, medium-diced2/3 cup roasted, salted Marcona almonds 2 pounds carrots, preferably with leafy tops Good olive oil Kosher salt and freshly ground black pepper ¼ cup pure Grade A maple syrup 2/3 cup dried cranberries 2/3 cup freshly squeezed orange juice (2 oranges) 3 tablespoons sherry wine vinegar 2 garlic cloves, grated on a Microplane 6 ounces baby arugula 6 ounces goat cheese, such as Montrachet, medium-diced 2/3 cup roasted, salted Marcona almonds Preheat the oven to 425 degrees. Trim and scrub the carrots. If the carrots are more than 1 inch in diameter, cut them in half lengthwise. Cut the carrots in large diagonal slices 1 inch wide × 2 inches long (they will shrink when they roast) and place in a medium bowl with ¼ cup of olive oil, 1 teaspoon salt, and ½ teaspoon pepper. Toss well and transfer to two sheet pans. (If you use just one, they’ll steam instead of roasting.) Roast for 20 minutes, tossing once, until the carrots are tender. Transfer all the carrots to one of the sheet pans, add the maple syrup, toss, and roast for 10 to 15 minutes, until the edges are caramelized. Watch them carefully! Toss with a metal spatula and set aside for 10 minutes. Meanwhile, combine the cranberries and orange juice in a small saucepan, bring to a simmer, then set aside for 10 minutes. In a small bowl, combine the vinegar, garlic, and ½ teaspoon salt. Whisk in 3 tablespoons of olive oil. Place the arugula in a large bowl and add the carrots, cranberries (with their liquid), goat cheese, almonds, and the vinaigrette. Toss with large spoons, sprinkle with salt, and serve at room temperature. Copyright 2016, Cooking for Jeffrey, Clarkson Potter/Publishers, All Rights Reserved Tags lunch, sides, salads, Make Ahead, Entertaining, Weeknight, Easy, Vegetarian, Light, carrots, cranberries, arugula, goat cheese Share This
Zucchini & Goat Cheese Tart | Recipes
Serves 6 | Level: Advanced Photo: Quentin Bacon 1¼ cups all-purpose flourKosher salt and freshly ground black pepper10 tablespoons (1¼ sticks) cold unsalted butter, ½-inch-diced½ teaspoon white wine vinegar5 tablespoons ice water1½ pounds zucchini, unpeeled and sliced ⅛ inch thick2 tablespoons good olive oil, divided8 ounces plain creamy goat cheese, such as Montrachet, at room temperature1 teaspoon minced fresh thyme leaves¼ teaspoon grated lemon zest 1¼ cups all-purpose flour Kosher salt and freshly ground black pepper 10 tablespoons (1¼ sticks) cold unsalted butter, ½-inch-diced ½ teaspoon white wine vinegar 5 tablespoons ice water 1½ pounds zucchini, unpeeled and sliced ⅛ inch thick 2 tablespoons good olive oil, divided 8 ounces plain creamy goat cheese, such as Montrachet, at room temperature 1 teaspoon minced fresh thyme leaves ¼ teaspoon grated lemon zest Place the flour, ¾ teaspoon of salt, and the butter in the bowl of a food processor fitted with the steel blade and pulse 12 to 14 times, until the butter is the size of peas. With the processor running, pour the vinegar and ice water through the feed tube and continue to process and pulse until the dough just comes together. Dump out on a floured board, form into a disk, wrap in plastic, and chill for 30 minutes. Meanwhile, place the zucchini in a colander set over a plate. Toss it with 2 teaspoons of salt and set aside for 30 minutes. Spread the zucchini out on a clean dish towel, roll it up, and squeeze gently to remove some of the liquid. Put the zucchini slices into a bowl and toss with 1 tablespoon of olive oil. With a fork, mash together the goat cheese, thyme, lemon zest, ½ teaspoon salt, and ¼ teaspoon pepper and set aside. Preheat the oven to 400 degrees. Roll the dough out on a floured board to an 11-inch circle and place on a sheet pan lined with parchment paper. Spread the dough with the goat cheese mixture, leaving a ½-inch border. Lay the zucchini slices in tightly overlapping circles, starting at the very edge of the -pastry (the zucchini will shrink when it bakes). Continue over-lapping circles of zucchini until the whole tart is covered. Drizzle with the remaining tablespoon of olive oil and sprinkle with pepper. Bake for 40 to 50 minutes, until the dough is golden brown. Cut in wedges and serve hot, warm, or at room temperature. Copyright 2014, Make It Ahead by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Share This
Winter Slaw | Recipes
Serves 8 | Level: Intermediate Photo: Quentin Bacon ½ pound large kale leaves, center rib removed (6 to 8 leaves)6 ounces Brussels sprouts, trimmed, halved, and cored½ small head radicchio, cored¼ cup freshly squeezed lemon juice (2 lemons)½ cup good olive oilKosher salt and freshly ground black pepper1 (6-ounce) chunk good Parmesan cheese1 cup dried cranberries ½ pound large kale leaves, center rib removed (6 to 8 leaves) 6 ounces Brussels sprouts, trimmed, halved, and cored ½ small head radicchio, cored ¼ cup freshly squeezed lemon juice (2 lemons) ½ cup good olive oil Kosher salt and freshly ground black pepper 1 (6-ounce) chunk good Parmesan cheese 1 cup dried cranberries With a very sharp chef’s knife, cut the kale, Brussels sprouts, and radicchio crosswise in thin shreds, as you would cut cabbage for coleslaw, and place them in a large bowl. In a small bowl or liquid measuring cup, whisk together the lemon juice, olive oil, 1 teaspoon salt, and ½ teaspoon pepper. Pour enough dressing on the salad to just moisten it, reserving the rest. Shave the Parmesan in big shards with a vegetable peeler. Add the cheese and dried cranberries to the salad and toss it carefully to avoid breaking up the cheese. Check for seasonings, add more vinaigrette, if necessary, and serve cold or at room temperature. Copyright 2014, Make It Ahead by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Tags lunch, salad, sides, winter , Entertaining , Make Ahead, Weeknight, Light , Gluten Free , Vegetarian , kale, brussels sprouts Share This
Lobster Cobb Salad | Recipes
Serves 4 to 6 | Level: Beginner Photo: Maura McEvoy For the Vinaigrette:1-1/2 tablespoons Dijon mustard1/4 cup freshly squeezed lemon juice (2 lemons)5 tablespoons good olive oil3/4 teaspoon kosher salt1/2 teaspoon freshly ground black pepper For the Vinaigrette: 1-1/2 tablespoons Dijon mustard 1/4 cup freshly squeezed lemon juice (2 lemons) 5 tablespoons good olive oil 3/4 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper For the Salad:2 ripe Hass avocadosJuice of 1 lemon1-1/2 pounds cooked lobster meat, cut in 3/4-inch dice1 pint cherry tomatoes, cut in half or quarters1-1/2 teaspoons kosher salt1/2 teaspoon freshly ground black pepper1/2 pound lean bacon, fried and crumbled3/4 cup crumbled English Stilton, or other crumbly blue cheese1 bunch arugula, washed and spun dry For the Salad: 2 ripe Hass avocados Juice of 1 lemon 1-1/2 pounds cooked lobster meat, cut in 3/4-inch dice 1 pint cherry tomatoes, cut in half or quarters 1-1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1/2 pound lean bacon, fried and crumbled 3/4 cup crumbled English Stilton, or other crumbly blue cheese 1 bunch arugula, washed and spun dry For the vinaigrette, whisk together the mustard, lemon juice, olive oil, salt, and pepper in a small bowl. For the salad, cut the avocados in half, remove the seed, and peel. Cut into 3/4-inch dice and toss with the lemon juice. If the arugula leaves are large, cut them in half crosswise. Put the lobster and tomatoes in a bowl. Sprinkle with the salt and pepper and toss with enough vinaigrette to moisten. Add the diced avocados, crumbled bacon, blue cheese, and arugula and toss again. Serve at room temperature. Copyright 2002, Barefoot Contessa Family Style by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Share This
Ultimate Grilled Cheese | Recipes
Serves 6 | Level: Intermediate Photo: Quentin Bacon 12 slices thick-cut bacon, such as Nodine’s applewood smoked1 cup good mayonnaise1/4 cup Dijon mustard1/4 cup freshly grated Parmesan cheese1½ teaspoons kosher salt1/2 teaspoon freshly ground black pepper1 white pullman loaf or sourdough bread, sliced ½ inch thick (12 slices)6 tablespoons salted butter, at room temperature6 ounces aged Gruyère or Comté cheese6 ounces extra-sharp Cheddar, such as Cabot or Shelburne Farms 12 slices thick-cut bacon, such as Nodine’s applewood smoked 1 cup good mayonnaise 1/4 cup Dijon mustard 1/4 cup freshly grated Parmesan cheese 1½ teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1 white pullman loaf or sourdough bread, sliced ½ inch thick (12 slices) 6 tablespoons salted butter, at room temperature 6 ounces aged Gruyère or Comté cheese 6 ounces extra-sharp Cheddar, such as Cabot or Shelburne Farms Preheat the oven to 400 degrees. Arrange the bacon on a baking rack set over a sheet pan in a single layer and roast for 20 to 30 minutes, until nicely browned. Drain on a plate lined with paper towels and cut in 1-inch pieces. Meanwhile, combine the mayonnaise, mustard, Parmesan, salt, and pepper in a small bowl. Lay 12 slices of bread on a board and spread each one lightly with butter. Flip the slices and spread each one generously with the mayonnaise mixture. Don’t neglect the corners! Grate the cheeses in a food processor fitted with the largest grating disk and combine. Distribute the bacon evenly on half the slices of bread. Pile 1/3 cup grated cheese evenly on top of the bacon and top with the remaining bread slices, sauce side down. Meanwhile, heat an electric panini press. When the press is hot, cook the sandwiches for 3 to 5 minutes in batches until the bread is toasted and the cheese is melted. Allow to cool for 2 minutes. Cut in half and serve warm. Copyright 2010, Barefoot Contessa How Easy is That? by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Share This
Middle Eastern Vegetable Salad | Recipes
Serves 4 to 6 | Level: Beginner Photo: Quentin Bacon 10 scallions, white and green parts, thinly sliced1 pound ripe tomatoes, seeded, cored, and ½-inch-diced1 hothouse cucumber, halved lengthwise, seeded, and ½-inch-diced1 can or jar (12 to 16 ounces) chickpeas, rinsed and drained1/3 cup chopped fresh parsley1/3 cup chopped fresh mint leaves1/3 cup julienned fresh basil leaves1/2 cup freshly squeezed lemon juice (4 lemons)1 tablespoon minced garlic (3 cloves) Kosher salt and freshly ground black pepper1/2 cup good olive oil8 ounces good feta cheese, ½-inch-diced Toasted pita bread, for serving 10 scallions, white and green parts, thinly sliced 1 pound ripe tomatoes, seeded, cored, and ½-inch-diced 1 hothouse cucumber, halved lengthwise, seeded, and ½-inch-diced 1 can or jar (12 to 16 ounces) chickpeas, rinsed and drained 1/3 cup chopped fresh parsley 1/3 cup chopped fresh mint leaves 1/3 cup julienned fresh basil leaves 1/2 cup freshly squeezed lemon juice (4 lemons) 1 tablespoon minced garlic (3 cloves) Kosher salt and freshly ground black pepper 1/2 cup good olive oil 8 ounces good feta cheese, ½-inch-diced Toasted pita bread, for serving Place the scallions, tomatoes, cucumber, chickpeas, parsley, mint, and basil in a large salad bowl and toss to combine. In a small bowl or measuring cup, whisk together the lemon juice, garlic, 2 teaspoons salt, and 1 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Pour the dressing over the salad, tossing gently to coat all the vegetables. Add the feta, sprinkle with salt and pepper, and toss gently. Serve the salad with the toasted pita bread. Copyright 2010, Barefoot Contessa How Easy is That? by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Tags lunch, salad, summer, Entertaining, Weeknight, Easy , Light , Make Ahead, Gluten Free, Vegetarian, chickpeas, tomato, feta Share This
Homemade Chicken Stock | Recipes
Makes 6 quarts | Level: Beginner 3 (5-pound) roasting chickens3 large yellow onions, unpeeled and quartered6 carrots, unpeeled and halved crosswise4 celery stalks with leaves, cut into thirds crosswise4 parsnips, unpeeled and halved crosswise20 sprigs fresh flat-leaf parsley15 sprigs fresh thyme20 sprigs fresh dill1 head garlic, unpeeled and cut in half crosswise2 tablespoons kosher salt2 teaspoons whole black peppercorns (not ground) 3 (5-pound) roasting chickens 3 large yellow onions, unpeeled and quartered 6 carrots, unpeeled and halved crosswise 4 celery stalks with leaves, cut into thirds crosswise 4 parsnips, unpeeled and halved crosswise 20 sprigs fresh flat-leaf parsley 15 sprigs fresh thyme 20 sprigs fresh dill 1 head garlic, unpeeled and cut in half crosswise 2 tablespoons kosher salt 2 teaspoons whole black peppercorns (not ground) Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16- to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Lower the heat and simmer uncovered for 4 hours, skimming off any foam that comes to the top. Set aside until cool enough to handle. Strain the entire contents of the pot through a colander and discard the solids. Copyright 2014, Make It Ahead by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Share This
Rack of Lamb | Recipes
Serves 6 | Level: Intermediate Photo: James Merrell 1-1/2 tablespoons kosher salt2 tablespoons minced fresh rosemary3 garlic cloves, minced1/2 cup Dijon mustard1 tablespoon balsamic vinegar2 racks of lamb, “frenched” 1-1/2 tablespoons kosher salt 2 tablespoons minced fresh rosemary 3 garlic cloves, minced 1/2 cup Dijon mustard 1 tablespoon balsamic vinegar 2 racks of lamb, “frenched” In the bowl of a food processor fitted with a steel blade, process the salt, rosemary, and garlic until they’re as finely minced as possible. Add the mustard and balsamic vinegar and process for 1 minute. Place the lamb in a roasting pan with the ribs curving down, and coat the tops with the mustard mixture. Allow to stand for 1 hour at room temperature. Preheat the oven to 450 degrees. Roast the lamb for exactly 20 minutes for rare or 25 minutes for medium-rare. Remove from the oven and cover with aluminum foil. Allow to sit for 15 minutes, then cut into individual ribs and serve. Copyright 2001, Barefoot Contessa Parties! by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Share This Delicious With Fresh Whiskey Sours Cocktails Beginner Parmesan & Thyme Crackers Starters Intermediate Orzo with Roasted Vegetables Sides Beginner Raspberry Crumble Bars Dessert Intermediate
Truffled Mac & Cheese | Recipes
Preheat the oven to 375 degrees. Heat the butter and 2 tablespoons oil in a large (12-inch) sauté pan, add the mushrooms, and cook over medium heat for 3 to 5 minutes, until tender. Add the sherry and sauté for 2 to 3 minutes, until the sherry is absorbed. Set aside. Meanwhile, add a tablespoon of salt to a large pot of water and bring to a boil. Add the pasta, cook for 6 to 8 minutes, until al dente, and drain. Scald the milk in a medium saucepan. Melt the truffle butter in a large (4-quart) saucepan and whisk in the flour. Cook over low heat for 2 minutes, whisking constantly. Slowly add the scalded milk and cook for 2 minutes, stirring with a wooden spoon, until thick and creamy. Off the heat, add the Gruyère, Cheddar, 2 tablespoons salt, 2 teaspoons pepper, and the nutmeg. In a large bowl, combine the pasta, the cream sauce, and two-thirds of the mushrooms and pour into a 10 × 13 × 2-inch ovenproof baking dish. Place the bread, garlic, and parsley in the bowl of a food processor fitted with the steel blade and process to make fine crumbs. Sprinkle the herbed crumbs evenly on the pasta and arrange the remaining mushrooms down the middle. Bake for 35 to 45 minutes, until the sauce is bubbly and the crumbs are golden brown. Let stand for 5 minutes and serve hot. NOTE: You can find white truffle butter at urbani.com; it keeps in the freezer for up to 6 months. Don’t substitute black truffle butter; the flavor is very different. Copyright 2020, Modern Comfort Food, Clarkson Potter/Publishers, All Rights Reserved
Beef Bourguignon | Recipes
Preheat the oven to 250 ­degrees. Heat the olive oil in a large Dutch oven, such as Le Creuset. Add the bacon and cook over medium heat for 8 to 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large ­plate. Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set ­aside. Toss the carrots, onions, 1 tablespoon of salt, and 2 teaspoons of pepper into the fat in the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with any juices that have accumulated on the plate. Add the wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a boil, cover the pot with a tight­-­fitting lid, and place it in the oven for about 11⁄4 hours, or until the meat and vegetables are very tender when pierced with a fork. Remove from the oven and place on top of the ­stove. Combine 2 tablespoons of the butter and the flour with a fork and stir into the stew. Add the frozen onions. In a medium pan, sauté the mushrooms in the remaining 2 tablespoons of butter over medium heat for 10 minutes, or until lightly browned, and then add to the stew. Bring the stew to a boil, then lower the heat and simmer uncovered for 15 minutes. Season to ­taste. Rub each slice of bread on one side with garlic and either serve on the side, or spoon the stew over the bread. Sprinkle with ­parsley. NOTES: Don’t wash the mushrooms, just brush them clean. If the sauce is too thin, you can add more of the butter and flour mixture. To make in advance, cook the stew and refrigerate. To serve, reheat to a simmer over low heat and serve with the bread and ­parsley. Copyright 2004, Barefoot in Paris, Clarkson Potter/Publishers, All Rights Reserved.
Smashed Hamburgers with Caramelized Onions | Recipes
Heat 2 tablespoons oil in a large (12-inch) sauté pan over medium heat, add the onions, and cook for 8 to 10 minutes, stirring occasionally, until the onions are tender and starting to brown. Add the sugar, reduce the heat to low, and cook for 10 to 15 minutes, stirring occasionally, until the onions are browned and caramelized. Add the vinegar and cook for 30 seconds to deglaze the pan. Meanwhile, combine the dry mustard, 1½ teaspoons salt, and ½ teaspoon pepper in a small bowl. Place the ground beef in a medium bowl and sprinkle on the mustard mixture. With your fingers, lightly work the mustard into the beef and shape into four 1-inch-thick patties. Place them on a plate and freeze for exactly 15 minutes. Heat a large (12-inch) cast-iron skillet over medium-high heat and add 1½ tablespoons oil. From the freezer, place the burgers directly in the hot skillet. With a large metal spatula, firmly press each burger into the pan. Cook the burgers for 2½ to 3 minutes, without moving them, so the bottoms get browned and crusty. Flip the burgers, then spoon on the onions and sprinkle the Gruyère on top. Place a lid on the skillet and cook the burgers for 1½ to 2 minutes, until the cheese is melted and the burgers are medium-rare inside. Place one burger on each roll and serve hot with ketchup on the side. Copyright 2020, Modern Comfort Food, Clarkson Potter/Publishers, All Rights Reserved