Posts Tagged ‘herb’

While I breeze through some episodes, this episode was one that took a little while for me to complete. Not only were there five recipes in this episode, but they also all contained nuts; this made for some pretty rich food, so I had to space the recipes out a little bit. First was Alton’s cashew sauce.

Cashew Sauce

This recipe is really two recipes in one:  one for cashew butter, and another for the cashew sauce that is made WITH the cashew butter. To make the cashew butter, combine 10 ounces of roasted/unsalted cashews with two heavy pinches of Kosher salt in a food processor.

Place 2 T honey in the microwave for ~15 seconds to loosen it up, and combine the honey with 1/3 C walnut oil.

With the food processor running, slowly add the oil/honey until the mixture is smooth.

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Honey/oil drizzling into cashews.

If you just want cashew butter, you can stop here.

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Cashew butter.

To continue on and make Alton’s cashew sauce, whisk 1/2 C of your cashew butter with 3/4 C coconut milk and 1/4 t cayenne pepper in a saucier over medium heat. Once smooth, use the sauce as desired.

Alton recommended serving the cashew sauce over chicken or rice. I chose to serve my cashew sauce over some sweet potato “noodles” and meatballs, along with a little bit of cilantro.

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Cashew sauce served over sweet potato noodles and meatballs.

IMG_7353First off, Alton’s cashew butter is super delicious; it’s sort of like a richer, sweeter, better peanut butter, and it is great on pretty much anything. We were also fans of the cashew sauce, which was rich, nutty, and had a perfect punch of heat from the cayenne pepper. And, if you are too lazy to make your own nut butter (it is worth it, though), you could always use purchased nut butter to make the sauce. This sauce is also super versatile, as you could use it over meat, pasta, or vegetables.

Pistachio Mixed Herb Pesto

I love pesto and it is something I make every summer. I typically make basil pesto, so I can use up the last of my fresh basil, freeze the pesto in batches, and continue to dream of summer as the weather gets colder. Sage pesto is nice to make in the fall too! Alton’s pesto recipe in this episode was a little different from the other pestos I have made in the past, as parsley was the primary herb and toasted pistachios were the nut of choice (I toasted my pistachios in a 400 degree oven for ~5 minutes).

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Ingredients for pesto: garlic, thyme, tarragon, sage, oregano, olive oil, Parmesan, parsley, and toasted pistachios.

To make Alton’s pesto, drop 1/2 to 1 clove of garlic into the lid of a running blender, chopping the garlic finely (I opted for a full clove since I like garlic). When the garlic is chopped, turn off the blender and add 2 T fresh lemon thyme (I could not find lemon thyme, so used regular thyme), 2 T fresh tarragon, 1 T fresh sage, 1 T fresh oregano, 2 C packed flat leaf parsley, 1/2 C grated Parmesan, and 3/4 C toasted pistachios.

With the blender running, drizzle in 2/3 C olive oil until emulsified.

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Pesto, after drizzling in olive oil.

Alton recommends serving his pesto on pesto or toast. I served the pesto over zucchini “noodles” with fresh Parmesan.

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Pesto over zucchini noodles.

This pesto is super flavorful, tastes like a variety of herbs, and has great color. Since everyone always thinks of basil and pine nuts/walnuts for pesto, this version really mixes things up. And, if you happen to have fresh herbs in your garden, this can also be a relatively inexpensive pesto recipe. Give this one a try for a tasty twist on pesto.

Pistachio Fruit Balls

For a sweet treat using nuts, Alton made these pistachio fruit balls.

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Ingredients for pistachio fruit balls: roasted pistachios, dates, dried apricots, orange juice, golden raisins, creme de cassis, and dried cherries.

Begin this recipe by grinding 1 C roasted pistachios in a food processor. Set the pistachios aside.

Next, in a large bowl combine 1/2 C pitted dates, 1/2 C dried apricots, 1/2 C golden raisins, and 1 C dried cherries.

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Combined dried fruit.

Run the dried fruit mixture through a meat grinder with a medium die, catching the ground fruit in a bowl.

Add half of the ground pistachios to the ground fruit, along with 1 T fresh orange juice and 2 T creme de cassis. Note:  creme de cassis is a black currant liqueur.

Using your hands, work the mixture together until thoroughly combined. Once combined, use a melon baller to form individual balls of the fruit mixture, and roll the balls in the remaining ground pistachios.

If you find that the mixture is too sticky, you can put some vegetable oil on your hands. Store the fruit balls in the refrigerator for up to a week.

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Pistachio fruit balls.

The online reviews of this recipe are mixed, which I find surprising. We thought these were a really great, healthy, sweet snack. Some reviewers complained of this being a messy or difficult recipe, but I found neither to be the case at all. You could always substitute a different liqueur if you did not have creme de cassis, but I wanted to test the recipe as written. These fruit balls had just the perfect amount of sweetness, held together perfectly, and had great crunch from the pistachios. We ate these as a snack every day for a week. I liked this recipe!

Macadamia Nut Crusted Mahi Mahi

When Alton made this recipe in the episode, he used mahi mahi, but I could not find mahi mahi where I live. Instead, Ted splurged and picked up a couple halibut fillets. This recipe makes enough for four servings, so I halved the recipe for us. To make the recipe for four servings, coarsely crush 5 ounces of roasted macadamia nuts; you can do this in the food processor or you can put them in a tea towel and whack it on the counter.

Put the macadamias in a bowl and add 2 T flour, 1/2 C Panko bread crumbs, and 1/2 a stick of butter, melted. Stir the mixture to combine and set it aside.

Preheat your oven to 425, placing a rack in the center of the oven. While the oven preheats, line a sheet pan with foil and brush it liberally with vegetable oil. Place fish fillets (6-8 ounces each) on the foil and season them with Kosher salt and pepper.

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Fish fillets placed on lubed foil and seasoned with salt and pepper.

Stick the fish in the preheated oven for five minutes to par cook.

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Par cooking the fish.

Remove the fish from the oven and brush it with coconut milk; it should take about 2 T.

Pat the nut mixture lightly onto the fish, crumpling the foil up around the edges of the fish to keep the nut crust from sliding off.

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Nut crust patted onto fish, and foil propped up.

Stick the fish back in the oven for 5-10 more minutes, or until golden brown. My crust took the full 10 minutes to be golden.

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Fish after cooking.

Let the fish rest at room temperature for ~10 minutes before eating. Honestly, I was worried that the time needed to make my nut crust golden would render my fish overcooked, but the fish turned out to be perfectly cooked. We enjoyed this on a warm evening, with a glass of white wine and a squeeze of lemon.

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Alton’s macadamia nut crusted fish.

This is a rich fish dish that would be worthy of serving for a special occasion. The fish was moist and the nut crust was rich, crunchy, buttery, and nutty. Great recipe. Oh, and if you don’t know, keep the macadamia nuts away from your dogs, as they are toxic.

Macadamia Nut Crust

It turns out that the macadamia nut crust above can also be used as a pie crust. So, again, to make the crust, chop 5 ounces of roasted macadamia nuts (you can roast them in the oven for about 5 minutes at 400 degrees).

Combine the chopped macadamia nuts with 2 T flour, 1/2 C Panko bread crumbs, and 1/2 a stick of butter, melted.

Pat the crust mixture into a pie plate and use with any pie filling recipe. If you need to blind bake the crust for your pie recipe, bake it at 375 degrees for 20-25 minutes. Well, I ended up making this pie crust twice. I needed to blind bake my crust because I was making a no-bake key lime pie, but it turns out that 20 minutes is way too long to blind bake this crust. Yep, my first crust was scorched.

When I made the crust the second time, I began checking it at 10 minutes and it was done in about 15.

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A slice of key lime pie with macadamia crust.

This crust added a great crunch and nutty flavor to my pie, and it was very easy to prep with no rolling/chilling of dough. The downside of this crust was that it was super crumbly, so it didn’t make for pretty slices of pie. Other than that, though, this was a buttery, nutty, crispy pie crust.

The 97th episode of Good Eats was all about fresh herbs, how to use them, and how to preserve them. Growing fresh herbs in the garden is one of my favorite things, as I love being able to spontaneously clip what I need for a summer salad or cocktail. What are Alton’s favorite herbs? He listed his top 10 in the episode:  chives, mint, thyme, dill, rosemary, oregano, basil, tarragon, sage, and parsley. Personally, I’d put cilantro on my top 10 list, but that’s just me.

To store fresh herbs in the kitchen, Alton recommends that you lay them out on paper towels, spritz them with some water, roll them up, and then roll them again in plastic wrap. He maintains that the crisper drawer is too cold for herbs, so you should actually store them in the top of the refrigerator. To store long-stemmed herbs like cilantro or parsley, cut an inch or so off of their stems and stand them in fresh water in the refrigerator.

When fresh herb season is coming to a close, you can always dry your surplus. To do this, dip the herbs in boiling water for five seconds and then plunge them into ice water. Run the herbs through a salad spinner and lay them between two new furnace filters. Strap the furnace filters to a box fan and let them dry for 12 hours. Flip the filters over and let the second side of the herbs dry for an additional 12 hours. Once the herbs are dry, rub them between your hands to easily remove the leaves from the stems.

Finally, if you prefer to freeze herbs for later use, you can portion them out and freeze them as ice cubes. After a quick thaw, your herbs are ready to use. In addition to all of his herb tips, Alton did also include two herb recipes in this episode, the first of which is for tarragon chive vinegar.

Tarragon Chive Vinegar

To make Alton’s tarragon chive vinegar, begin by putting 1 t of household bleach in two quarts of water. Swirl 12 sprigs each of fresh tarragon and fresh chives in the bleach water for about five seconds, and then move them to a large bowl of clean water to rinse. The bleach is used to kill any spores that could be on your fresh herbs.

While your herbs rinse in the clean water, heat 6 C of white wine vinegar to 190 degrees in a saucepan.

Place your clean herbs in a lidded container and pour the hot vinegar over them. Place the lid on the container and let it sit in a cool room for two weeks.

After two weeks, repeat the bleach water/rinse process with 12 sprigs each of fresh chives and tarragon.

Divide the fresh herbs among glass bottles, and pour the vinegar through a cheesecloth-lined funnel over the fresh herbs; discard the original steeping herbs.

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Vinegar strained and poured over fresh herbs in bottles.

Store the vinegar in the refrigerator for five-six months or at room temperature for five-six weeks. Though this vinegar takes a couple weeks to steep, it is super easy and looks really pretty in the bottle. Hello, gift idea! So far, we have used this vinegar on salads and vegetables and we really like it. I would not be able to identify the flavor of chives in this vinegar, as tarragon is the predominant flavor. I was nervous that the tarragon flavor would be too intense, but the vinegar is actually very well-balanced and adds only a subtle tarragon flavor. This is a fun, easy project and you could certainly try it with other fresh herbs.

Parsley Salad

The other recipe in this episode is for a parsley salad. Alton seems to feel that parsley is a very underappreciated herb that is often viewed only as a garnish. Here, though, Alton makes parsley the star. For the salad dressing, whisk in a bowl 2 T lemon juice, 2 T lemon zest, 1 t honey, a pinch of Kosher salt, 2 t of toasted sesame oil, and 6 T walnut oil.

Fold four ounces of cleaned/sorted parsley leaves into the dressing, along with 3 T toasted sesame seeds.

Let the salad sit for 30 minutes before serving. Since only two of us were eating this salad, I made half a recipe, which gave us each a proper side salad portion.

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Bowl of parsley salad.

IMG_6851I liked this salad more than I thought I would. Parsley leaves are a little tougher/chewier than other greens, but the texture really did not bother me. I found the dressing to be an amazing compliment to the parsley flavor. The dressing had quite a lemony punch, but also had roasted and nutty flavors from the oils. If you, too, are biased against parsley, give this recipe a go. This recipe truly did make me realize that parsley has more uses than I give it credit for. Plus, this finally gives a way to use up that last half-bunch of parsley (does anyone ever actually finish a full bunch of parsley before it spoils?), rather than throwing it in the trash.

Fresh Yogurt

Yogurt is one of those things that I always feel I should eat more of than I do. I tend to go in spurts with yogurt, eating it frequently for a while, and then not at all. Alton’s yogurt episode began with homemade yogurt. I made homemade yogurt once years ago when I was in grad school, as part of my food microbiology lab course. All I really remember from that experience was that I had a lab partner from Mongolia who called himself “Woody,” I could barely understand a word he said, and our yogurt was very pink. Needless to say, I was hopeful that my Woody-less yogurt would be more successful. When making Alton’s yogurt, you can use any type of milk that you choose, but Alton opted for organic 2% milk in the episode of Good Eats. Alton did say that whole milk will result in looser yogurt, while skim milk will yield yogurt with a grainy texture. In addition to a quart of milk, you will need 1/2 C of powdered milk, 2 T honey, and 1/2 C of plain yogurt, containing live cultures.

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Ingredients for homemade yogurt: plain yogurt with live cultures, dry milk, honey, and milk.

Begin by pouring your milk into a saucepan, adding the powdered milk and honey.

Meanwhile, allow your yogurt to come to room temperature.

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Plain yogurt, being brought to room temperature.

Using a probe thermometer, heat the milk mixture to 120 degrees over medium heat. Remove the milk from the heat, and pour it into a clean cylindrical container, allowing it to cool to 115 degrees.

Once the milk has cooled, whisk about a cup of the warm milk into the yogurt.

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About 1 C of warm milk whisked into yogurt.

Then, whisk the yogurt/milk mixture back into the cylinder of milk. Wrap the cylinder in a heating pad that will maintain the yogurt’s temperature between 100 and 120 degrees; you can test your heating pad first by filling your cylinder with water.

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Yogurt added to milk and wrapped with heating pad to ferment for 6 hours.

Allow your yogurt to ferment for three to 12 hours, depending on how you like the texture of your yogurt; a shorter fermentation will yield looser yogurt, while a longer fermentation will give thicker yogurt. Alton did an even six hours in the episode.

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Yogurt, after fermenting for 6 hours.

Refrigerate your yogurt overnight before using.

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Alton’s homemade yogurt.

I thought this yogurt was fine, but really nothing special. If anything, I would have liked this yogurt to have had a thicker texture, so I would possibly ferment it a little longer if I were to make it again. Honestly, I wouldn’t go to the trouble of making this again when I can easily buy yogurt that I like just as much.

Thousand Island Dressing

So, really, Alton calls this dressing “Million Island Dressing” in the episode, and it is a good use for some of his homemade yogurt. To make his dressing, whisk together 1 C plain yogurt, 2 T vegetable oil, and 2 T tomato sauce.

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Yogurt, tomato sauce, and vegetable oil.

Once combined, add 2 t lemon juice, 2 t dry mustard, and 2 t sugar.

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Lemon juice, dry mustard, and sugar added to dressing.

Next, whisk in 1 t Kosher salt and 1/2 t pepper.

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Kosher salt and pepper added to dressing.

Finally, fold in 1/2 C diced onion, 1 T relish, 1 T chopped green olives, and 1 minced jalapeno.

I enjoyed this dressing more than I thought I would. It has a really good kick from the jalapeno, tang from the yogurt and lemon, and bite from the onion. It also adds a lot of texture to a salad. We actually liked this enough that I made it a couple times in one week for us to eat on our lunch salads. This is a really good salad dressing.

Tarragon Yogurt Sauce

If you are looking for another savory application for plain yogurt, this tarragon sauce is one to try. This sauce is very versatile and could be served over many things, including fish, eggs, and vegetables; in the episode, Alton says that his favorite use of this sauce is over braised carrots, so that is how I opted to use mine. For this sauce, begin by heating a saucier over medium heat, adding 2 T olive oil, 1/2 t Kosher salt, 1/2 C finely chopped onion, and 1 1/2 t minced garlic.

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Olive oil, Kosher salt, onion, and garlic in saucier.

I did not have a saucier until recently, but I inherited my parents’ copper-bottomed Calphalon saucier when my brother and I finished sorting through our parents’ belongings; thankfully, my parents are still living, but they really do not cook anymore. Yes, I have learned that a saucier is a very nice tool to have for a job such as this tarragon sauce. While your onion and garlic saute, combine 2 T cornstarch and 1 C chicken stock in a lidded container, and shake to combine. This slurry will help to thicken the sauce, and will also prevent over-coagulation of proteins, AKA curdling. Cream-based sauces have enough fat to prevent curdling, but yogurt-based sauces do not. Anyway, add the slurry to the pan, increase the heat, and add 1 1/2 T dried tarragon, whisking.

Remove the pan from the heat and temper 1 C of plain yogurt by gradually whisking in some of the sauce mixture. Finally, add the tempered yogurt to the pan, whisking.

Heat the sauce over low heat, just until warmed through. As I said before, we ate this sauce over carrots as a side dish.

The tarragon flavor in this sauce is quite strong, giving a real anise-like flavor, and you also really taste the yogurt. This is a sauce you could make with other herbs too; I think a dill version would pair terrifically with salmon. Either way, this is an easy sauce to dress up veggies or protein.

Yogurt Cheese

What is yogurt cheese? Yogurt cheese is yogurt that has been allowed to drain, removing whey. While cheese has had its whey removed, regular yogurt has not. Allowing yogurt to drain results in a thick yogurt that has a consistency similar to cream cheese. To make yogurt cheese, line a strainer with two layers of cheesecloth, setting the strainer over a bowl. Add a quart of plain yogurt to the strainer, folding the cheesecloth over the top.

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A quart of plain yogurt in a cheesecloth-lined strainer.

Weigh the yogurt down with the lid of a pot and a can, refrigerating it for four hours.

Yogurt cheese can be used plain as a spread, or in Alton’s recipe for frozen yogurt, which I will write about below. I tasted the plain yogurt cheese, but opted to use it for Alton’s other recipe; it tasted like plain yogurt… just much, much thicker.

Herb Spread

This herb spread is basically the same recipe as the one for yogurt cheese above, but with added seasonings. To a quart of plain yogurt (I used homemade) add 1 1/2 t cumin, 2 T chopped parsley, 1 t Kosher salt, and 1/2 t pepper.

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Cumin, parsley, Kosher salt, and pepper added to a quart of plain yogurt.

As with the yogurt cheese above, place a cheesecloth-lined strainer over a bowl and add the yogurt mixture.

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Seasoned yogurt poured in cheesecloth-lined strainer to drain.

Weigh the yogurt down with a pan lid and can, allowing it to drain for four hours in the refrigerator.

The resulting spread is tangy and has a punch of cumin, and it is great with crackers or on sandwiches.

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Herb spread with crackers.

Talk about an easy hors d’oeuvre, and it is even easier if you use store-purchased yogurt!

Lemon-Ginger Frozen Yogurt

This recipe is the perfect use for Alton’s yogurt cheese. Combine in a bowl 4 C plain yogurt cheese, 3/4 C sugar, 1/2 C light corn syrup, 2 t lemon zest, 1 T minced fresh ginger, and 3 T lemon juice.

Whisk the yogurt mixture until smooth and freeze in an ice cream mixture per the manufacturer’s instructions.

In the last few minutes of churning, add 1/4 C chopped crystallized ginger.

Freeze the frozen yogurt in the freezer until firm.

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Alton’s lemon-ginger frozen yogurt.

This frozen yogurt is super refreshing and reminds me of warmer weather (as I type this, it is snowy outside and the Christmas tree is illuminated). The first time we ate this frozen yogurt, the crystallized ginger seemed too chewy, but after freezing the yogurt for a longer period, the chewiness went away. I definitely foresee making this again, as it is packed with ginger and lemon flavor, and is a relatively healthy treat. This is worth making.