The mascot of spring vegetables. Roasted Asparagus is the simplest way to enjoy this seasonal delight and bring out its earthy, sweet flavor.
The king of spring
Asparagus is the embodiment of spring- for a cook anyway! It springs from the earth year after year as soon as the ground has thawed and continues to grow until the days get too warm, making room for the summer produce to begin to take over center stage.
Asparagus is rich in essential vitamins such as A, C, E, and K, as well as folate and fiber. It is also a natural source of antioxidants and anti-inflammatory compounds, promoting heart health, digestive function, and immune system support. if you are interested in learning more about the health benefits of Asparagus check out this article by Healthline.
Ways to enjoy roasted asparagus
Of course the most obvious & most common way to enjoy roasted asparagus is as a simple side dish. But it actually a wonderful base that you can do many things with. Try Tossing roasted asparagus with lemon zest and Parmesan cheese for a zesty twist, or sprinkle with parmesan cheese before serving for a more savory delight. For a hearty main course, incorporate roasted asparagus into pasta dishes, salads, or grain bowls, adding depth and texture to every bite. It is also a wonderful addition to an omelette or frittata. The versatility of roasted asparagus is impressive and just waiting for you to explore the endless ways to enjoy this vegetable.
Two Ingredient Appetizer: Prosciutto wrapped Asparagus
Bite sized pieces of asparagus wrapped in prosciutto are an elegant and easy addition to any cocktail hour or dinner party for friends!
A blend of simple, seasonal and sophisticated flavors. Leveraging the versatility of puff pastry, this dish marries the spring essence of asparagus with the creamy tang of goat cheese, resulting in a savory dish that is as visually stunning as it is delicious!
Asparagus is the "King of Spring" in the wonderful world of vegetables and preparing it couldn't be easier. Simply toss with olive oil, salt & pepper and bake for 12-15 minutes until tender.
Course: Side Dish
Cuisine: American, Italian, Mediterranean
Ingredients
2lbsFresh asparagus (not too skinny)
1tbs olive oil
Salt & Pepper
Instructions
Preheat oven to 425°F
Slice the bottoms off the asparagus on a diagonal
Place the asparagus on a plate or prep try and coat the asparagus lightly and evenly with olive oil, sprinkle with salt & pepper
Line a sheet pan with parchment paper and use tongs to lift the asparagus from the prep tray to the sheet pan. (This is so you leave any excess oil behind)
Bake for 12-15 minutes depending on the thickness of the asparagus.
Optional: Finish with a fresh squeeze of lemon before serving or a spinkle of parmesan cheese.
Ina Garten’s Fried Chicken Sandwich recipe is a must-try for any home cook looking to elevate their fried chicken game. All it takes is a few tips & tricks for foolproof results every time!
I am sure we can all agree that few dishes can rival the appeal and irresistible flavor of the mighty fried chicken. It’s golden hue, it’s moist interior, it’s indulgent crispy crunch- is there anything better? There is! Layering that crispy fried chicken on a soft potato style roll and slathering it with homemade buttermilk herb mayo- it’s life changing!
The secret ingredient to Ina Garten’s Fried Chicken Recipe
Buttermilk is the secret ingredient that sets good fried chicken apart great fried chicken. Not only does it impart a subtle tanginess to the meat, but it also works wonders as a tenderizing agent. By marinating the chicken in buttermilk overnight, or at least for a few hours, the acidity helps break down the proteins, resulting in incredibly tender and juicy meat. This step is how you achieve that perfect chicken texture that defines a truly exceptional fried chicken.
Achieving a flavorful, crispy coating
Ina’s recipe, like many others, calls for seasoning the flour for an added layer of before frying. Adding a simple seasoning of salt, pepper, garlic powder, and paprika adds the perfect amount of added flavor to this already delicious chicken.
A requirement of all exceptional fried chicken is a crispy, golden-brown coating. Frying chicken may seem like a daunting task, but with the right tools and knowhow, you can prefect the art of frying at home. The oil’s temperature is the most important component of frying. It’s a delicate dance between heat and timing, but using a temperature probe in the oil, allows you to monitor and adjust the oil temperature throughout the frying process, making the daughting task of frying, accessible to even the most novice home cooks.
Thermoworks Dot®
The secret to temp success
The Dot® alarm probe thermometer combines accuracy with simplicity for foolproof results. Simply insert the probe into the center of any roast or even into a pot of oil to monitor temperatures at all times for guaranteed perfect results.
One of the joys of making fried chicken is the opportunity to share it with loved ones. No matter the occasion, serving up a platter of crispy, golden chicken by itself or on an amazing sandwich, is sure to delight those you share it with.
Fried chicken is a testament to the power of simple, quality ingredients and time-honored cooking techniques. With its crispy coating, tenderized meat, and irresistible flavor, it’s no wonder this dish has become a beloved favorite in kitchens around the world. So, roll up your sleeves, gather your ingredients, and prepare to wow your crowd with Ina Garten’s Buttermilk Fried Chicken Sandwiches!
Ina Garten's Fried Chicken Sandwich is a must-try for any home cook looking to elevate their fried chicken game. With a few tips & tricks, this recipe is foolproof!
Prep Time45 minutesmins
Cook Time30 minutesmins
Course: dinner, lunch
Cuisine: American, southern
Keyword: fried chicken, southern
Servings: 6
Equipment
Thermometer safe for hot oil
Ingredients
2cupsbuttermilkshaken
1shallotpeeled, halved lengthwise and thinly sliced crosswise
Kosher dill picklessuch as Claussen, thinly sliced, for serving
Instructions
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 1/2 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˚. 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 1 1/2 teaspoons black pepper and set aside.
Pour oil into a medium (9-inch round by 4 1/2-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˚. 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˚, carefully lower 3 pieces only into the oil with tongs and adjust the heat to keep the oil at 350˚. Don’t crowd the chicken! Cook for 5 minutes, turning once to brown evenly. With an oversized wire slotted spoon or spider, 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.
Serving suggestions: Serve with coleslaw and buttermilk herb mayo or with pickles on a potato roll.
Few vegetables offer the visual appeal and flavor diversity quite like rainbow carrots. These vibrant root vegetables not only elevate the aesthetics of any table, but also pack a punch of sweet, earthy goodness.
Why you should embrace rainbow carrots
Unlike their traditional orange counterparts, rainbow carrots come in a stunning array of colors—red, purple, yellow, and white. Their vivid hues aren’t just for show; they indicate a diverse range of nutrients, each contributing its unique health benefits. From beta-carotene in orange carrots to anthocyanins in purple ones, these pigments offer antioxidants that support overall well-being.
Look for carrots with their leafy greens still attached. This keeps their flavor fresh.
Roasted Carrots are simple, yet spectacular
One of the best ways to enjoy traditional orange or rainbow carrots is by simply roasting them. This cooking method enhances their natural sweetness while imparting a caramelized exterior and a tender interior. The process is remarkably simple, making it great side dish to make for even the most novice cooks. All you need is a baking sheet, some olive oil, a sprinkle of salt and pepper, and of course, a colorful assortment of rainbow carrots!
Get creative with roasted carrots
Roasted rainbow carrots are incredibly versatile, and while I prefer to keep it simple most of the time, these carrots do play well with other flavors allowing for creativity in the kitchen. For a classic touch, try tossing them with fresh herbs like thyme or rosemary before roasting. For a touch of added sweetness, drizzle them with honey and a dash of balsamic vinegar. For a full punch of herbaceous flavor, toss with melted butter and lots of chopped dill before serving.
Roasted Rainbow carrots after being washed and peeled
Celebrate the Carrot
Whether you’re hosting a dinner party or preparing a weeknight meal for your family, these vibrant vegetables are sure to brighten your table and delight taste buds. So, embrace the rainbow, unleash your creativity, and savor the simple pleasure of roasted carrots!
Rainbow carrots tossed with olive oil, salt & pepper are ready for roasting
Pro Tips:
You can use this same recipes for the more easily sourced all orange carrots.
If carrots are very large, slice down the middle lengthwise
If using small carrots, check on them more regularly to prevent them from overcooking
How to pick carrots
According to America’s Test Kitchen carrots with their green tops attached boast rich, true carrot flavor.
These vibrant root vegetables not only elevate the aesthetics of any dish but also pack a punch of sweet, earthy goodness. Roasting carrots enhances their natural sweetness while imparting a caramelized exterior and a tender interior. All you need is a baking sheet, some olive oil, a sprinkle of salt and pepper, and of course, a colorful assortment of rainbow carrots.
Prep Time5 minutesmins
Cook Time25 minutesmins
Course: Side Dish
Cuisine: American
Keyword: carrots, side dish, vegetables
Servings: 6
Ingredients
2lbsmedium sized rainbow carrots (if possible with the green leaves still attached)
2tbsolive oil
1 tspkosher salt
1/2tspfresh black pepper (more or less to taste)
1tbschopped parsley
Instructions
Preheat oven to 425°F and set grate to middle of the oven.
Remove the green stems, leaving 1 inch of stem on the top.
Wash and peel carrots. Cut any abnormally large carrots in half lengthwise to get all the carrots as close in size as possible. (Some variation here is okay!)
Toss the carrots with olive oil and season all sides with salt & pepper. Place on a baking sheet and roast 15 minutes.
Check for doneness, (you are looking for the carrots to be just tender when pierced with the tip of a knife- they will keep cooking once pulled from the oven.)
Flip the carrots and continue to roast for another 10-15 minutes removing any ones that are done as you go.
If you like your carrots with additional color, you can finish the carrots under the broiler for 1-2 minutes, but be sure not to burn!
Garnish with chopped parsley and serve warn or at room temperature.
Whether served as the centerpiece of an elegant dinner party or as a cozy family meal, Ina Garten’s Lamb Provencal recipe is guaranteed to elevate any occasion with its exquisite taste and rustic charm.
Infused with the aromatic flavors of Provence, this Lamb Provencal recipe features a leg of lamb marinated in a fragrant blend of garlic, rosemary, thyme, and savory herbs. Slow-roasted to perfection, the lamb emerges from the oven with a golden crust and melt-in-your-mouth tenderness that’s sure to impress even the most discerning palates.
How to select a good cut of Lamb
As with most quality roasts, it all starts with sourcing a good cut of meat. When I am unsure about selecting the right cut or size, chatting honestly with my local butcher is the best way to go. Most butchers are more than happy to share their knowledge and talk about the various cuts of meat.
Thermoworks Dot®
The secret to temp success
The Dot® alarm probe thermometer combines accuracy with simplicity for foolproof results. Simply insert the probe into the center of any roast or even into a pot of oil to monitor temperatures at all times for guaranteed perfect results.
Infused with the aromatic flavors of Provence, this succulent dish features a tender leg of lamb marinated in a fragrant blend of garlic, rosemary, thyme, and savory herbs. Slow-roasted to perfection, the lamb emerges from the oven with a golden crust and melt-in-your-mouth tenderness that's sure to impress even the most discerning palates.
Prep Time25 minutesmins
Cook Time2 hourshrs15 minutesmins
Course: Main Course
Cuisine: Mediterranean
Keyword: easter recipes, lamb
Servings: 6people
Author: Ina Garten
Ingredients
16- to 7-pound bone-in leg of lamb, trimmed and tied
1/2cupDijon mustard
3tablespoonschopped garlic9 cloves, divided
1tablespoonchopped fresh rosemary leaves
1tablespoonbalsamic vinegar
Kosher salt and freshly ground black pepper
3poundsripe red tomatoescored and 1-inch-diced
1/2cupgood olive oil
1/2cupgood honeydivided
1large Spanish onionsliced
4sprigs fresh thyme
2sprigs fresh rosemary plus branch of rosemary for garnish
Instructions
Preheat the oven to 450 degrees F.
Place the leg of lamb in a large roasting pan fat side up and pat it dry with paper towels. Combine the mustard, 1 tablespoon of the garlic, the rosemary, balsamic vinegar, 1 tablespoon salt, and 1/2 teaspoon pepper in a mini food processor and pulse until the garlic and rosemary are minced. Spread the mixture on the lamb.
Place the tomatoes, olive oil, 1/4 cup of the honey, the onion, the remaining 2 tablespoons garlic, 2 tablespoons salt, and 2 teaspoons pepper in a bowl and toss well. Pour the tomato mixture around the lamb and tuck in the thyme and rosemary sprigs. Drizzle the lamb with the remaining 1/4 cup of honey.
Roast for 20 minutes. Turn the heat down to 350 degrees F and roast for another 1 to 1 1/4 hours, until a meat thermometer registers 130 to 135 degrees F for medium-rare. Place the lamb on a cutting board, cover with aluminum foil, and allow to rest for 15 minutes. Discard the herb stems and return the tomatoes to the oven to keep warm. Slice the lamb, arrange on a platter, sprinkle with salt and pepper, and serve with the tomatoes and pan juices spooned on top. Garnish with a branch of rosemary.
Notes
Reprinted from Barefoot Contessa How Easy Is That?, Copyright 2010 by Ina Garten
These pork ribs with vinegar peppers are not your average bbq ribs
Once upon a time there was a restaurant nearby us called Anthony’s Coal Fired Pizza. They had great coal fired wings and pizzas, but our absolute favorite thing was Anthony’s Coal Fired Italian Pork Ribs with Vinegar Peppers. We were obsessed! One day we took a drive to this treasured spot and they had closed! We later learned Anthony’s is actually a franchise restaurant and majority of the establishments are located elsewhere in the country. While this gave us hope we would one day have these crave-able ribs once again, I never stopped thinking about them.
Eventually and gratefully, I FINALLY came across a copy cat recipe that did not disappoint! These ribs came out perfect and were as close to how I remember as possible, sans cooking them in a coal fired pizza oven!
What is the difference between Baby Back Ribs & St. Louis Style Ribs?
Let’s get one thing straight- Baby Backs and St Louis Style Ribs are both mouth wateringly delicious when cooked properly. However, they do have some differences.
St. Louis style ribs, also known as “spare ribs”, are larger than baby backs and have both more meat and more fat, but are not always as tender as the popular Baby Backs.
Baby Backs have a noticeable curve in the bones, meat above and below the bone, and are wider on one side and narrower on the other. St. Louis ribs are straight and flat, have more meat in-between the bones rather than above and below it.
Baby Backs come from the loin area which is a more tender area of the pig, and are best known for the “fall off the bone” style bbq. St. Louis Ribs, on the other hand, have tougher meat that while still tender, are best used when you want to have a rib that offers some resistance to it that can hold up to a few independent bites and be able to make clean cuts through each bone without the meat tearing away from it.
How to remove the Rib Membrane
Flip the ribs upside down. Slide a knife between the meat and the thin membrane, which is not recommended to eat. Lift the knife to pull the membrane away from the meat. Use a paper towel to grab it and pull. If you can’t remove it in one pull do it in sections.
What Internal Temperature Should Ribs be cooked to?
The short answer is about 200°F. Then pull and let rest.
Temperature is important because like all meats, there is no “exact amount of time” to guarantee consistent results in any recipe. This is because all cuts of meat are different thickness, contain different fat levels, and even our ovens and grills all cook differently. This is why a meat thermometer is really necessary for ensure a perfect cook. For a very detailed, but easy to follow, lesson on learning how to tell when pork ribs are done, check out this AWESOME article by GrillSeeker.com. It does a great job explaining what visual cues to look for and explaining what does and what doesn’t work.
Fall off the Bone Baby Back Ribs
You will love these fall off the bone oven baked ribs! Simply season, cover & bake for about 3 hours. Smoother with barbecue sauce, pile high and serve.
Rustic, Italian inspired pork ribs are seasoned with a garlic and herb rub, roasted and charred in the oven, then finished with white wine and spicy vinegar pickled cherry peppers.
Prep Time10 minutesmins
Cook Time1 hourhr
Course: dinner
Cuisine: American, Italian
Keyword: Ribs
Servings: 2people
Ingredients
1Rack St Louis Style Ribs (Baby Backs work well here too)Trimmed and membrane removed
1Cuppickled, sliced, cherry peppers with the liquid (or Calabrian chili peppers)
In a small bowl, mix together the rub ingredients. Rub ribs on both sides with mixture. Place ribs in a shallow baking pan. (I have an old fashioned aluminum pan that is perfect for this.) Cover the ribs with the Rub Mixture. Cover the pan with foil and cook immediately or refrigerate until ready to cook- up to 24 hours.
Cook the Ribs
Pre-heat the oven to 350°F
Roast the covered ribs for 40 minutes. Test for tenderness. (They should be getting tender, but not falling off the bone.) Raise the temperature to 400 degrees, uncover the pan and roast for about 12 minutes or until the ribs are browned.
Cover the ribs with the cherry tomatoes & their juices and the white wine. (If using Calabrian chili peppers, use half the amount and brush the chopped peppers on the ribs with a silicone brush) Return the pan to the oven for 5 minutes.
When ribs are cool enough to handle, slice in single or double ribs and serve with a little liquid from the pan over each serving.
Roasting a turkey has one major conundrum- how to get the white meat to reach 165°F and the dark meat to reach 180°F at the exact same time. This is a nearly impossible task for any notable chef, let alone a home cook who deals with this challenge only once a year. Here are some helpful tips on how to achieve a perfectly cooked turkey.
🦃 Use probes to monitor temp
First, we need probes to be able to monitor the temperatures at all times. Temperatures, not times, are the only way you can accurately cook any roast.
I use the ThermoWorks Square DOT which allows me to monitor two probe temps at once- one for the dark meat (goal 180°F) and one for the white meat (goal 165°F).
Place the probes into the deepest part of the breast and the thigh
🦃Use ice packs to chill the breasts
Monitoring is great, but it doesn’t solve the problem of how to achieve two very different temps at the exact same time. In order to achieve different temperature, we need to slow the cooking time of the white meat. To do this, remove the bird from the fridge up to 4 hours before roasting. Cover the breasts with ziplock bags filled with ice, held together with a clip.
Icing down the breasts allows the legs, thighs and wings to come up to room temperature while the breasts chill. This results in a cook time lag on the breast meat of about 20-30 degrees during roasting. (Using a tin foil shield on the breasts in addition also helps control and slow the cooking of the breasts.)
The chilled breast meat will allow you to pull the turkey out of the oven when the white meat probe hits 157°F and the dark meat probe registers around 173°F, bringing them as close as possible to their individual goal temperatures of 165°F and 180°F after rest time.
🦃Plan a rest time of two hours
Remember to plan for rest time of AT LEAST TWO HOURS. Yup, I said it! TWO HOURS. Once removed from the oven, the temperature will continue to rise up to 10 additional degrees and I promise you, the bird will stay hot! It is super insulated, and the longer it rests, the better it will be!
🦃Use a sheet pan, not a traditional roasting pan.
Ditch the traditional roasting pan and opt for a sheet pan. A high sided roasting pan doesn’t allow hot air to reach the part of the turkey that needs hot air to reach it the most. Instead, use a V-shaped rack set inside a sheet pan which allows the thighs to be lifted and hot air to circulate around them, or a sheet pan with a raised grid which also allows air to move evenly around the roast. Otherwise, you will end up with an over browned top, and a slower cooked and uncrispy bottom.
If you are looking for an even more detailed guide of turkey dos and don’ts, especially in regards to temperature, check out this blog post from Thermoworks.
This slow cooker shredded turkey recipe starts with succulent turkey breast cooked to tender perfection. Seasoned generously with aromatic herbs then slow-cooked to achieve unparalleled tenderness, the turkey is then delicately shredded, revealing its moist and juicy interior.
My now addiction to Thermoworks thermometers started with the DOT. Having tried over versions of leave-in probe thermometers over the years I quickly learned that they don’t even compare.
Elegant, delicious, festive & unique. This turkey stuffed with classic stuffing & cranberry sauce and smothered in gravy is the best of a classic Thanksgiving dinner rolled into the very best bite. What’s better? It can be made in advance.
The combinations of herbs in this recipe create a really wonderful savory crust that is simply delicious! The best part is that anyone can make this turkey- it’s that easy!
Flatbread style pizza is layered with tart cranberry sauce, covered in shredded turkey, topped with savory stuffing then smothered with cheddar cheese and finished with gravy!
Perfectly crafted gravy is the crowning touch to your holiday feast with unparalleled warmth and depth of flavor. Explore how to make gravy ahead to clear your stovetop and get maximum flavor.
Savory Shredded Turkey Recipe is a Delectable Delight
The slow cooker shredded turkey recipe is a savory symphony that begins with a plump, succulent turkey cooked to tender perfection. Seasoned generously with aromatic herbs like thyme, rosemary, and sage, this dish delivers a flavorful punch. Slow-cooked to achieve unparalleled tenderness, the turkey is then delicately shredded, revealing its moist and juicy interior.
The meat’s succulence can be further enhanced by tossing it with a luscious, make-ahead homemade gravy, infused with rich turkey drippings and aromatic spices. This shredded turkey recipe is a comforting delight that has multiple uses such as in soups, wraps and sandwiches, quesadillas, in salads, ravioli or shell stuffing, and my personal favorite- Thanksgiving Flatbread Pizza where a flatbread is layered with Cranberry sauce, shredded turkey, stuffing and then smothered in cheese and gravy for the ultimate Thanksgiving leftovers bite!
Thanksgiving Leftovers Pizza
Flatbread style pizza is layered with tart cranberry sauce, covered in shredded turkey, topped with savory stuffing then smothered with cheddar cheese and finished with gravy!
This shredded turkey recipe couldn't be easier and can be served as a main dish, or used as an ingredient to make other dishes. You can scale the recipe up or down as needed, and whereas I use Turkey Breasts in this recipe, you can use any combination of dark or white meat thighs and breasts.
Prep Time3 minutesmins
Cook Time6 hourshrs
Total Time6 hourshrs3 minutesmins
Course: Main Course
Cuisine: American
Keyword: turkey
Ingredients
fresh boneless turkey breast
approx 3 cupschicken stock
1Onion- quartered
4-5garlic cloves – peeled and smashed with side of a large knife
salt, pepper
Instructions
Pay dry fresh turkey breast and season with salt & pepper.
Place onion pieces on bottom of slow cooker. Place Turkey into slow cooker. If you have herbs handy, you can also add them in the pot.
Pour enough chicken stock over the turkey to just cover it
Turn crock pot on high for about 4 hours or low for 6-8 hours. Meat should be fork tender.
When done, carefully remove meat to a large bowl. When cool enough to handle, shred adding some broth as you go to prevent drying out.
You can drain the juices from the crockpot through a fine mesh sieve and use it to make a quick gravy if you would like. Or, simply season with salt and pepper to taste and serve the moist delicious, shredded meat as is.
Notes
Serving ideas:
Serve on a roll with cranberry sauce, lettuce and cheddar cheese.
Serve over mashed potatoes and smothered in gravy.
Make Turkey Tacos
Serve over warm Brussel sprout salad
Make a Thanksgiving pizza (personal favorite and most requested!)
A delightful fusion of Italian flavors in a bite-sized form, this mini eggplant parm appetizer tantalizes taste buds with its vibrant medley of textures and savory notes. Each petite disc of tender eggplant is delicately coated in a crisp golden breadcrumb crust, crowned with a dollop of rich marinara sauce and a decadent melt of gooey mozzarella cheese. These bite-sized wonders encapsulate the essence of traditional eggplant parmesan, delivering a burst of robust flavors in a single bite.
Slice Japanese Eggplants
Slice Japanese Eggplants in 1/2 inch circles. Japanese eggplants are very easy to grow but also easy to source in the summer months.
Remove Excess Moisture
Lay slices of eggplant between sheets of paper towel and set a sheet pan with a weight on top. (A heavy cast Iron pot works well here.) Let the excess moisture absorb for 30 minutes to an hour.
Dredging station
Set up a standard dredging station of Flour, Egg and Breadcrumbs.
Panko vs Seasoned Breadcrumbs: I have used both panko and classic Italian seasoned breadcrumbs. Both work well, but the panko does result in a more “crunchy” bite. The preference is personal.
Set breaded Eggplant aside
Place the breaded eggplant slices on a sheet pan and refrigerate for at least an hour. (You can actually leave them at this stage in the fridge for a several hours if you want to.)
Tip: Refrigerating your breaded items like eggplant or chicken cutlets for at least an hour before frying results in better sticking and ultimately a better end result.
Fry Eggplant
Set a Probe Thermometer, like the Dot seen here, into a pot of Canola oil. Set temperature for 375°F. Once the eggplant goes in, it will drop in temperature. Adjust the stove temperature accordingly to get it back up past 350° and hold around 350°-375° while frying until golden brown.
If frying in batches be sure to wait for the temperature to reach 375° again before dropping.
Season & cool
Use a spider (Large slotted spoon made specifically for frying) to remove the eggplant slices from the hot oil and place on a raised grid over a paper towel lined sheet pan. Sprinkle with salt.
Top & Bake
Set oven to 450°F. Remove the paper towel if using from under the raised grid and top with Marinara sauce and a blend of shredded Mozzarella and Parmesan cheese. Bake for about 5 minutes or until hot and starting to brown.
Garnish & Serve
Garnish with finely julienned slivers of basil and serve
Horseradish sauce, also known as horseradish cream sauce, is a timeless, classic accompaniment to special occasion roasts such as beef tenderloin, prime rib and baked ham. In its most simple form is a sauce made with horseradish and some kind of cream base such as sour cream or mayonnaise. Ina Garten’s Horseradish recipe is more refined and uses a combination of mayonnaise, sour cream, mustard, horseradish and seasonings and it is as perfect as this sauce can get. This is the ONLY recipe you need for horseradish sauce.
What is Horseradish anyway?
Horseradish is actually a root vegetable best known for its pungency. It has been grown worldwide for thousands of years and used as both spice or condiment, and also for medicinal purposes. It’s a very facilitating plant!
It has little or no aroma in raw form, but once cut or grated, it produces a kind of mustard oil that is extremely pungent to the sinuses. When it is grated directly into vinegar, such as in the case of jarred horseradish which is what we use to make cream sauce, cocktail sauce or bloody mary’s, it is much more mild and approachable for everyday cooking.
Fresh, dug-out root horseradish with leaves on the pile
Prepared Horseradish sound in the refrigerated department at the grocery store
What to serve with Horseradish Sauce
Horseradish sauce is most often served alongside prime rib, beef tenderloin roasts, and baked ham.
Be sure to make extra because the only thing better than a perfectly roasted beef with horseradish sauce is leftovers piled high on a sandwich. My personal favorite is thinly sliced beef such as leftover prime rib or beef tenderloin on a ciabatta roll or brioche, layered with aged cheddar cheese, and smothered with horseradish cream sauce. You’ll thank me later!
Ina Garten’s Slow Roasted Beef Tenderloin Recipe
Roasting Beef tenderloin at a low temperature ensures an even cook from edge to edge. With a few easy tips, this is a no-fail, foolproof recipe.
Why you should make your own Horseradish Cream Sauce
Horseradish sauce is something that is significantly better homemade. Not only does it take less than five minutes to put together, but it could be made several days in advance. There is just no reason not to make it yourself.
And while are many other delicious sauces that can be served alongside holiday roasts chimichuri sauce, mustard sauce, and even a basil aïoli, nothing is quite as crave-able as a perfectly cooked cut of tender beef smothered in a spicy horseradish cream sauce.
Helpful Tips for making Horseradish Sauce
Make it up to one week in advance and store in an airtight container such as mason jar.
Make it yours! We like it spicy so we often add extra horseradish.
Each brand of prepared horseradish is unique so be sure to taste the finished sauce for seasoning, and adjust accordingly.
To ensure a thick sauce, drain the horseradish before using if it appears watery.
When serving with beef, I like to take the chill off the sauce before serving.
More delicious sauces to serve with meats:
Pesto: The classic basil pesto is a go-to sauce that everyone enjoys.
Chimichurri Sauce: This herbaceous vinegar sauce is an excellent sauce to serve with all varieties of meats and vegetables.
Tzatziki Sauce: This yogurt based cucumber sauce can be served with anything!
Basil Parmesan Sauce: Fresh basil is Puréed with mayonnaise and seasoning for a savory side sauce.
Horseradish cream sauce is most often served alongside beef roasts, baked ham and of course, sandwiches! This easy recipe can be made up to one week in advance.
Total Time10 minutesmins
Course: condiment
Servings: 8people
Author: Recipe by Ina Garten
Ingredients
1 1/2cupsgood mayonnaise
1/3cupsour cream
3tablespoonsDijon mustard
1 1/2tablespoonswhole-grain mustard
1tablespoonprepared horseradish
Kosher salt and freshly ground black pepper
Instructions
Whisk together the mayonnaise, sour cream, mustards, horseradish, and 1/4 teaspoon salt in a small bowl. Taste for seasoning. Refrigerate until ready to serve and up to one week.
Grilled Shishito Peppers are an easy to prepare appetizer that is perfect for summer gatherings or to include in tapas night. Shishito peppers are healthy, fun and very inexpensive. There are many ways to prepare these peppers, but I love them simply grilled with a fresh squeeze of lemon and sprinkled with Fleur de sel.
What are Shishito peppers?
Shishito pepper’s roots can be traced back to Japan, however they are now grown in many regions around the world. They have a gentle, grassy, slightly citrus flavor and a thin skin that absorbs other flavors well. They are a surprisingly good source of fiber, which can help stimulate digestion, and vitamins B6, C, and K, which can help protect and boost the immune system. The peppers are also a good source of potassium, vitamin A, and folate.
Grow your own
Shishito peppers are a popular culinary item around the country right now. They are versatile, cheap and easy to share, but did you know they are also very easy to grow?
Shishito Pepper plants require low maintenance and are extremely prolific, making them an ideal plant for a beginner gardener.
Are Shishito peppers spicy?
Approximately 1 in 10 Shishitos will have some kick to it, while the majority are mild. Earlier in the season, you are less likely to get too many spicy ones but the odds increase as the growing season comes to an end. The unknown is what makes it fun! (Unless of course you really don’t like any heat.)
This broccoli soup may look like it is loaded with cream or another dairy, but the big surprise here is that it is not. This broccoli soup recipe contains only a handful of common ingredients, that once blended together, create a luscious, satisfying, guilt- free, comfort food.
Honestly, I really don’t know how something this easy to make and healthy for you, could taste this good. That said, you do have to be a broccoli lover! If you are, this recipe is for you!
Broccoli Soup is a Family Favorite
Ever since childhood, broccoli soup has been a favorite in my immediate family. Looking back, I think the obsession started when Panera Bread moved into our community. First my dad became mildly obsessed with Panera’s broccoli cheddar soup and then the rest of us followed suit. While Panera may have inspired me, this version of broccoli soup is much, much better!
Simple Ingredients
It may be hard to believe, but this soup only has 4 main ingredients- Butter, Broccoli, Onion and Chicken Stock. To make this a vegetarian recipe, simply substitute the chicken stock with vegetable stock.
Garnished with a swirl of good quality extra virgin olive oil, and a sprinkling of either Parmesan cheese, shredded Gruyere cheese, or shredded cheddar cheese takes this soup right over the top.
While I always encourage the use of cheese whenever possible, this is one recipe where the cheese actually is optional. I recently had the opportunity to make this broccoli soup recipe for my cheese obsessed father and sister, and when my dad said “this is so good it doesn’t even need any cheese!” I knew it was a winning recipe.
Achieving a creamy texture without using cream
The secret to achieving a smooth, luscious, creamy texture to this soup is the onions. By sautéing the onions low and slow, the onions become very mild and once blended, create a creamy texture that resembles a soup that is often loaded with heavy cream or half-and-half.
Make it Ahead
This broccoli Soup recipe is an excellent make ahead soup. Make up to 3 days in advance and reheat slowly on the stovetop. Taste for seasoning and serve. This broccoli soup also freezes exceptionally well. I always make a large batch and freeze half, usually in individual portions.
This broccoli soup recipe contains only a handful of common ingredients, that once blended together, create a luscious, satisfying, guilt-free, comfort food. To make this soup vegetarian, simply replace the chicken stock with vegetable stock.
Prep Time5 minutesmins
Cook Time20 minutesmins
Course: Soup
Cuisine: American
Keyword: broccoli, soup
Servings: 4people
Ingredients
1TbsUnsalted Butter
1largeonion – 1" chopped
6cupsBroccoli Florets (cut to approx same size)
1QTlow sodium chicken stock
2cupsfrozen chopped spinach(optional but recommended!)
Instructions
Melt butter over Medium Heat. Add a Swirl of EVOO.
Sauté onion on medium-low with pinch of kosher salt & fresh cracked pepper until softened, but not browned. About 10 minutes.
Add Broccoli to the onions and stir to combine. Saute for about 5 min, stirring often. When Broccoli has turned bright green and started to soften, Add the chicken stock. Stir to combine and cover.
Raise the heat and bring to a boil. Reduce heat and simmer for about 15 minutes or until broccoli is easily pierced with a knife .Optional step: I always add a handful of frozen spinach at the very end. This helps the achieve a vibrant green color without impacting flavor or texture.
Puree the soup using an immersion blender, which can be used right away but watch out for splashes! Puree until smooth. If you don't have an immersion blender, wait for the broccoli to cool and when the soup is cool enough to handle, puree in batches in a food processor or blender until smooth.
Taste the soup and adjust seasoning. (You will probably want to add a teaspoon of salt and touch of pepper.) Heat to order, refrigerate or freeze.
Serve with a swirl of good quality EVOO and option garnish of sprinkle of parmesan cheese or cheddar cheese.
Like Soup? Check out of my most popular recipes:
The Power of Healing Cabbage Soup
With just a handful of ingredients, it’s easy to prepare and requires minimal effort. Yet the resulting dish is nothing short of magical—a hearty and flavorful soup that’s as soothing to the soul as it is nourishing to the body. The results can be felt almost immediately.
Originating from Argentina, this vibrant green sauce has been making waves across the globe with its bold, herbaceous flavor profile and zesty kick. A perfect accompaniment for steak, chicken, pork and vegetables.
What is Chimichurri Sauce?
At its core, chimichurri is a simple sauce made from a blend of fresh parsley, garlic, vinegar, olive oil, and chili pepper flakes. However, within this seemingly straightforward concoction lies a world of depth and complexity, with each ingredient playing a crucial role in achieving the perfect balance of flavors. The bright acidity of the vinegar cuts through the richness of the olive oil, while the garlic adds a pungent kick and the chili flakes provide a subtle heat that lingers on the palate.
How to Store Chimichurri
Store fully prepared Chimichurri it in an airtight container in the refrigerator for at least one week. Chimichurri also freezes very well. If frozen, just let it thaw in the refrigerator overnight. Always serve at room temperature.
This vibrant green sauce has been making waves across the globe with its bold, herbaceous flavor profile and zesty kick. A perfect accompaniment for grilled meats and vegetables.
Prep Time10 minutesmins
Course: sauce, Side Dish
Cuisine: American, International, Mediterranean
Keyword: parley sauce, steak sauce
Servings: 6people
Ingredients
1cupfirmly packed fresh flat-leaf parsley- trimmed of thick stems
1tbsp minced shallot
2garlic cloves
2tbspfresh oregano leaves(can sub 2 teaspoons dried oregano)
1/3cupextra virgin olive oil
2tbspred or white wine vinegar(Up to 1/4 cup depending on taste)
1.5tspkosher salt
1/8tspfreshly ground black pepper
1/4tspred pepper chili flakes
zest from one lemon
Instructions
Finely chop the parsley, fresh oregano, shallot and garlic (or process in a food processor several pulses until slightly chunky). Place in a small bowl.
Stir in the olive oil, vinegar, salt, pepper, lemon zest and red pepper flakes. Taste for seasoning and adjust accordingly.
Serve immediately or refrigerate. If chilled, return to room temperature before serving. Chimichurri will stay in the refrigerator for at least one week and also freezes well.
