Homemade Blue Cheese dressing is easy. And significantly better.
Making you own blue cheese dressing isn’t only easy, it’s also significantly better than anything you can find in a store. In fact, this recipe is by far, the best I have ever had. It’s yet another winning recipe from Ina Garten, and I’m never looking for another!
Blue Cheese dressing (often used a dip) is a classic accompaniment to our nation’s beloved Buffalo wings, the classic wedge salad and a popular dip on a crudité platter, to name a few. If you aren’t familiar with blue cheese’s flavor profile, it can be very pungent, stinky and an acquired taste for many. For a long time, I really wasn’t into it. However, I have come to appreciate a really good blue cheese dressing or dip when it is paired correctly, and made correctly.
Buffalo Shrimp served with Homemade Blue Cheese Dressing
Heirloom Tomato with Blue Cheese Dressing
Choosing the right blue cheese
The trick to making a blue cheese dressing that isn’t overwhelming, but strong enough to hold up to equally strong flavors like buffalo sauce, is choosing the right cheese. There are many variations of blue cheese including Maytag, Roquefort, Stilton, Gorgonzola, and Cabrales. Each is unique and have their own place in pairings. If you want to learn more about what makes each unique, check out this article from Delishably.
In the case of a dressing, or a dip, you want something that is strong enough to stand on its own, but also won’t overpower the other flavors it is being paired with. (And trust me, blue cheese can over power very easily!)
Roquefort blue cheese is the right choice here for the perfect balance of texture and flavor in a dressing.
Make it ahead
You can make this Blue Cheese dressing to serve on a salad or as a dip up to 3 days in advance. Just assemble and store in a mason jar or other air tight container and place in the refrigerator until ready for use.
Perfect over a salad, heirloom tomatoes, and buffalo wings. This creamy blue cheese dressing is unbelievably easy and delicious. You will never buy store bought again!
Ingredients
4ouncesRoquefort blue cheesecrumbled
1cupHellman’s mayonnaise
1cupHeavy Cream
2tablespoonsTarragon Vinegar
1teaspoonKosher salt
1/2teaspoonfreshly ground black pepper
Instructions
Place the cheese, mayonnaise, heavy cream, vinegar, salt and pepper in the bowl of a food processor fitted with a steel blade. Process until smooth, but not pureed, or desired consistency has been achieved.
Pesto is a well known and loved by many for its savory, summery flavor. It’s easy to make and the best way to preserve summer’s most prolific growing herb. Because it freezes remarkably well, this allows us the opportunity to enjoy its herbaceous flavor for months after the growing season has ended.
Pesto’s main Ingredients
5 -6 cups fresh basil Leaves
1/2 cup pignoli nuts (AKA pine nuts)
1 cup freshly grated Parmigiano-Reggiano
1.25 cups good quality EVOO
2-3 tablespoons minced garlic
History of Pesto
The earliest documentation of the original pesto recipe dates back to sometime in the mid 1800’s in Genoa, Italy. Basil, garlic, nuts and Parmigiano-Reggiano were ground or crushed together with a mortar and pestle and smothered in olive oil to be used as a sauce or a spread. Centuries later, nothing has changed! The core recipe remains fully intact and is enjoyed by people all over the world to this very day. This cannot be said for too many other recipes, which I think is a remarkable testament to this traditional recipe.
Cooking with Pesto
Pesto goes with everything! More often than not, I use it as a condiment rather than a sauce. I enjoy adding a dollop to eggs, crostini toasts with goat cheese, served on the side of grilled chicken, flank steak or any kind of fish, drizzled over roasted vegetables or a freshly sliced summer tomato. It’s uses are endless.
When serving pesto on hot pasta, use some caution. It does turn brown quickly and the oil breaks down, so use it sparingly to avoid an overly oily pasta dish. Do not add it to the pasta until ready to serve.
When dressing a cold pasta salad, mix the pesto with a little bit of mayonaise which will help stabilize it and keep it from oxidizing or getting too oily.
Inspiration Gallery
Seared tuna with pesto
Soft scrambled eggs with pesto & herbs
Store in small jars and freeze
Potato & basil hash with fried eggs & pesto
Chicken with Pesto, Tomato & Mozzarella
Homemade Pasta with zucchini and pesto
Basil Growing Tips
Basil is an extremely prolific herb and the more you harvest it, the more bountiful it becomes. When harvesting, clip the basil right above the first set of four leaves and it will continue to produce plentifully. Continuously prune and harvest basil, even when you don’t need it to prevent it from bolting. Once the basil bolds and shows signs of going to seed, the leaves become bitter and are no longer useable in recipes.
Make it your own
I always found it interesting that so many different recipes exist for pesto, yet they all use the same handful of ingredients- how many variations could there be? Over time I have learned that pesto is personal!
You can take the exact same ingredients as someone else and the result can be astonishingly different. The freshness of the nuts, the kind of basil, the quality of oil and cheese, the type of salt, all play a role in the end result. Additionally, the quantities used and even the temperature of the room and how long you process it for can produce a similar, yet notably different result. You have to make it yours, and make it just the way you like it.
Helpful Tips:
Use the best quality ingredients that you can
When tasting to adjust for seasoning, remember that your flavors will marry together after sitting, which will soften the garlic intensity.
Parmesan cheese is naturally salty, so keep that in mind when adjusting your seasonings.
Do NOT over process the pesto or run the processor more than necessary. If it gets warm, the mixture will separate. If the processor is getting warm, add an ice cube to keep the mixture cool. On a hot summer day, you can chill the processor container and blade before using.
Store in small jars and freeze
How to Store Pesto
Fill small jars with pesto and drizzle a light coating of EVOO over the top to prevent oxidation. Cover and use within 2-3 days or freeze up to 6 months.
An important note about salt:
All salt is not created equal. The type of salt you cook with will absolutely impact your finished meal. If you use 1 tbs iodine salt as a substitute, then your final dish is likely to be much more salty than the recipe intended. I only cook with Diamond Course Kosher Salt. That is why I can recommend it with confidence. Whatever you choose to cook with, be mindful and remember you can always put the salt in, but you can’t take the salt out!
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.
Use pesto as a sandwich spread, on pasta or toss with vegetables. Pesto has endless uses, freezes well in small portions and makes a great gift.
Prep Time10 minutesmins
Cook Time5 minutesmins
Total Time15 minutesmins
Cuisine: Italian
Ingredients
.5cuppignoli or walnuts(It’s very important to make sure to use fresh nuts)
2-3tbspchopped fresh garlic (Amount depends on intensity of the garlic & your taste preference)
5 cupsfresh basil leaves, packed down lightly
1tspkosher salt
3/4tsp fresh ground pepper
1.25cupsextra virgin olive oil
1cupgood quality, fresh grated parmesan cheese
Instructions
Add the nuts and garlic into a food processor using the blade attachment. Process for about 15 seconds.
Add the basil, salt and pepper.
With the processor running, slowly pour in the olive oil through the feed tube and blend until the pesto is pureed well.
Add the parmesan and pulse until combined.
Use immediately or portion into air tight containers filling almost to the top. Add a thin layer of olive oil to the top to seal out any extra air and then secure with lid and freeze.
Notes
Tip: Do not over process the pesto or run the processor more than necessary. If it gets warm, the mixture will separate. If the processor is getting warm, add an ice cube to keep the mixture cool.
Overnight Mac & Cheese is a “make ahead” mac and cheese recipe that was published in Ina Garten’s Modern Comfort Food cookbook. After this recipe was published, home cooks around the country started talking about it online, on daytime tv, in magazines and everywhere in between. Simply put, the ratings have been all over the place making it a superbly controversial Ina Garten recipe because she is known for nothing but 5 star review recipes and this was not.
While some reviews of this overnight mac and cheese recipe have been stellar, some have been terrible, which actually intrigued me, but also discouraged me from making it. But I have to admit, the idea of using less pots and making it advance was exceptionally appealing. So despite the controversial reviews I decided I had to try it for myself, and see once and for all, what this recipe was all about.
First Impressions
The key to this Mac & Cheese’s success is using the right cheese.
“Wow! Wow, wow, wow! This is damn good Mac and Cheese!” That is what went through my head (and my tastebuds) after taking the first, cheesy bite! However, after making it more than once, I can tell you exactly how easy it could be to mess this recipe up. I’m here to tell you how to avoid making some rookie mistakes so you can easily count on this recipe to deliver on some serious “wow” factor results.
What is the difference between Ina’s overnight mac & cheese and Ina’s classic mac & cheese?
The Classic Version
Ina Garten’s Mac & Cheese uses flour, butter and milk. It is reliable, decadent and traditional. Get the recipe
The Overnight Version
In the recipe for Ina Garten’s Overnight Mac & Cheese it relies only on heavy cream and cheese to become rich and creamy.
The main difference between Ina Garten’s Mac & Cheese Recipe and Overnight Mac & Cheese Recipe is the use of a Roux. Classic Mac and Cheese recipes rely on a roux (equal parts fat and flour) as the base to the cheese sauce. A Roux helps to thicken and bind the cheese sauce, so it’s a pretty important part of any cheese sauce recipe.
However, in this Overnight Mac & Cheese recipe, it skips the Roux entirely. Ina Garten is relying on the natural starch in the pasta to thicken the sauce. It goes against everything any cook has ever been taught about how to make Mac & Cheese, and this alone makes the recipe innovative and intriguing.
Step By Step- Overnight Mac & Cheese
HOUR 1: It appears like there is too much liquid
HOUR 6: The liquid is absorbing into the pasta and thickening
HOUR 24: Almost all the liquid has absorbed and is ready for cooking
Pour into a oven safe dish and bake
Ok, so no roux- just the pasta & cream sitting together doing their thing for 24 hours. What else is different? Well, it’s a lot less mess! The original recipe requires a pot for pasta water, a pot for the cheese sauce, and a pot for warming the milk. This recipe requires just the pasta water pot and the bowl it will eventually sit in overnight. Thats it! No pile of pots, no flour mess, no overheated milk stuck to the edge of the pan. This is a pretty big plus from a home cooks point of view.
About Ina Garten’s Original Mac & Cheese
This recipe follows a very traditional approach to a baked Homemade Mac & Cheese. If you want to introduce other ingredients such as broccoli and chicken, or truffle and mushrooms, the classic recipe is going to hold together better. This is because of the Roux. However, the flip side of that is that if you are a beginner cook, you probably have no idea how to make a Roux! (But it’s pretty easy so don’t be scared. The Food Network has a good article and video on How to Make a Roux that is really helpful for beginners.)
The Roux also helps the dish resist “breaking” as fast and thats really important. The culinary term of “Breaking” is used when oil visibly separates from the rest of the dish. The fats separate from the solids and you end up with an oily pool gathered at the bottom on the dish, which is never what you want. It will ultimately happen to any homemade Mac & Cheese as it sits, and if reheated. If you like a classic baked mac & cheese (like the kind your grandma used to make) then this classic recipe is for you.
About Ina Garten’s Overnight Mac & Cheese
As I mentioned, the Overnight Mac & Cheese recipe does not use a Roux. The flour used in the Roux can often thicken it too much and reduce it’s cheesy factor, like in the case of a Bachemel in a Mousakka or in very traditional Italian Lasagna. By using only heavy cream and cheese, this result is a “wetter” style macaroni & cheese. If you like the consistency of stovetop Mac & Cheese but also enjoy a crunchy topping, this recipe is for you. However, the overnight version is more susceptible to breaking and needs to be served and eaten rather quickly to reduce breakage risk. (But don’t worry- it won’t stand a chance of sitting around too long!)
Which mac and cheese recipe is better?
Determining which is the better Mac & Cheese recipe is a question that is very difficult to answer. There are things I like about each, so in all honesty, one is not better than the other- they are just really different and you need to know why. I suppose the best way to describe it is that Ina’s original Mac & Cheese version is more like a pasta casserole and Ina’s Overnight Mac & Cheese version is more like a stovetop Mac & Cheese with a crumbly topping. The original may seem a little thicker and hold together a bit more, but the overnight is richer due to the heavy cream. (Sorry, you can’t substitute low fat here or you won’t get the same result.)
What is the best cheese for Mac & Cheese?
Ah, the age old question and debate over what cheese is best for mac & cheese! The important thing you need to know about when selecting a cheese or cheeses is that all cheese does not melt the same. The fat content and texture of a cheese influences how well a cheese melts.
The best cheeses for mac & cheese
Ah, the age old question and debate over what cheese is best for mac & cheese! The important thing you need to know about when selecting a cheese or cheeses is that all cheese does not melt the same. The fat content and texture of a cheese influences how well a cheese melts.
Mozzarella (not fresh!)
Monterey Jack
Sharp Cheddar
Colby
Swiss
Hällerhocker (expensive but unforgettable!)
Cheese to use with caution
Cheddar – avoid aged, hard cheddars
Gruyere – invest in good quality
Havarti
Provolone – choose soft, not aged
Fontina
Cheeses to avoid at all costs in Mac & Cheese
Pre-Shredded Cheeses*
Fresh Mozzarella
Feta Cheese
Goat Cheese
Brie
Hard Aged cheeses
*Pre-shredded cheeses may seem convenient, but contain anti-clumping additives to keep the shreds separate so they don’t stick together in the package. This carries over to the food and impacts their melting ability and reduces the stringy, stretchiness we are looking for in a great mac & cheese. Therefore, you must grate your own. Tip: Shred the cheese a day before so you have less to do!
Q & A about Mac & Cheese
Q- Can you make mac and cheese the night before?
Absolutely! Both versions of the featured Mac & Cheese recipes here can be made the day before, taken out of the fridge an hour before baking, cooked and serve! This allows you to make the mess the day before and really enjoy it yourself.
Q- How do you store mac and cheese overnight?
It is best not to store and reheat cooked mac & cheese. It is best consumed fresh or made in advance and then baked to order. However, if you must, let it cool, cover and refrigerate. Reheat low and slow.
Q- How do you reheat Mac & Cheese
Reheating Mac & Cheese can be tricky because it will almost certainly break and loose all the melty cheesiness we love. The only way to bring it back to its former glory is low and slow. This can be done most successfully using the double broiler approach, and I have also had positive results for larger quantities using a slow cooker on warm and very low.
Overnight mac & cheese takes the pots, pans, roux, and last minute mess out of the equation and the result is a rich, gooey, delicious mac & cheese!
Prep Time15 minutesmins
Cook Time25 minutesmins
Inactive time1 dayd
Course: dinner, Side Dish
Cuisine: American
Keyword: mac & cheese
Servings: 4
Calories: 100kcal
Author: Inspired by Ina Garten
Ingredients
Kosher salt and freshly ground black pepper
8ounceselbow macaroni or cavatappipreferably Italian
3cupsheavy cream
3cupscombination of grated melting cheeses such as sharp white cheddar, gruyere, jalapeño jack, mozzarella, etc.(divided and 1.5 cups set aside)
¼teaspoonground nutmeg
2tablespoonsmelted butterplus extra for the dish
1½cupsfine fresh white bread crumbs5 slices, crusts removed, see note
Instructions
Twenty-four hours before you plan to serve, bring a large pot of water to a boil. Add 2 tablespoons salt and the macaroni and cook for exactly 4 minutes. Drain and set aside.
Meanwhile, in a medium (10-inch) bowl, combine the cream, nutmeg, 1.5 Cups of the grated cheese, 2 teaspoons salt, and 1 teaspoon pepper. When the pasta is done, stir it into the cream mixture, cover the bowl with plastic wrap, and refrigerate for a full 24 hours. Stir gently every few hours to ensure distribution. The pasta will absorb the cream and expand.
When ready to cook, allow the mixture to sit at room temperature for about an hour. (I recommend using gloved hands or a spoon to gently break up any clumped pasta) Meanwhile, preheat the oven to 400 degrees.
Butter a 2-quart gratin dish, transfer the mixture to the dish and spread it evenly.
Add the 1.5 cups cheese and sprinkle it evenly on top.
Combine the bread crumbs and 2 tablespoons butter and sprinkle evenly on top.
Bake for 20 to 25 minutes, rotating halfway through, until golden brown and crusty. Serve hot.
Note: To make 1½ cups of fresh bread crumbs, remove and discard the crusts from 5 slices of white bread. Dice the remaining bread and put it in the bowl of a food processor fitted with the steel blade and process until you have fine crumbs.
The Thermoworks ThermoPop is an excellent food thermometer for any chef, including the novice chef who is just getting started with working with meat thermometers, as well as the professional cook who simply wants a quick, reliable temperature reading. No bells and whistles, just the real deal. Or I should say, the real temp!
The ThermoPop features big digits and a backlight for dark conditions. The power button is easy to use, and the durable construction (made in the USA) is built to last. The ThermoPop comes in nine fun colors to brighten up your cooking experience! It measures a temperature range from -58 to 572°F (-50 to 300°C) and is switchable between °Celsius & °Fahrenheit.
Thermoworks ThermoPop Pricing
The real advantage of the ThermoPop over the other Thermoworks products is the price point. Recently reduced to just $21.00 (Was $35.00), it simply can’t be beat. And truth be told, I own the more expensive Classic Thermapen and I love it, but I use the ThermoPop more! It’s just convenient and the wide variety of bright colors make it fun to use!
As a home cook who enjoys encouraging and empowering others to learn to love cooking, I find the ThermoPop makes a great gift. It is affordable, non-intimidating and reliable.
The Thermoworks Classic Super-Fast Thermapen is the leading digital thermometer on the market used by chefs everywhere!
The Classic Thermapen takes readings in less than three seconds, is accurate to less than a degree, and is designed to last for a long time to come. It turns on by opening the probe, so there are no one and off buttons to worry about, and it folds up for easy storage or travling. It’s large display makes it easy to read which reduces any reading errors.
Remove the guesswork- take your beef’s temperature!
There Classic Thermapen comes in a a wide selection of colors, originally developed to meet the needs of people in the food industry who use color coding to prevent cross contamination by dedicating tools to specific food products. However, for us home cooks, it’s just fun to choose your favorite color! (Just be sure to clean your probes after use to keep your chicken juices off your beef!)
When you order a Thermoworks Classic Thermapen, you don’t just receive the food thermometer. Thermoworks also sends you a 20 page guidebook: “Using Your Thermapen: A Guide to Better Food Through the Proper Use and Care of Your Splash-Proof Thermapen”. This booklet contains everything you need to know about proper cooking temperatures, instructions for customizing and cleaning your Thermapen, diagrams and more. Its a fantastic resource!
The Thermopen on/off function works by opening and closing the probe. However, if you leave the probe open, it will auto-shut off in 10 minutes to preserve battery life. It has a temperature reading range of -58.0 to 572.0°F (-49.9 to 299.9°C) and accuracy readings within less than 1°. It also comes with a NIST-Traceable calibration certificate to ensure accuracy.
Use a Thermapen whenever you need accurate temperatures.
Knowing the internal temperature of a roast, a steak, fish, chicken and more ensures you are safely serving food as well as serving it at its optimal temperature for enjoyment. No one likes a well done steak, and if you do, you probably should just stop reading! But protein isn’t the only thing you can you the Thermapen for. Deep frying temperatures vary depending on what you are frying and getting that temp right is vital to your frying or candy making success.
I am always looking for new cauliflower recipes and when I came across this one, I knew I found a new favorite! Substituting Cauliflower for Macaroni and baking it in a creamy cheese sauce makes a great side dish that is still satisfying but a lot less carbs than mac & cheese.
Macaroni & Cheese is my all time weakness. I can’t not order it when on a menu. Mention the word Truffle or Lobster in the same sentence and I’m a goner. But even I have limits and know I can’t always have Mac & Cheese anytime I want it. So when the craving strikes or a main dish is in need of a cheesy, delicious side dish, this Cauliflower Recipe is what I turn to. And it’s so, so good!
The fancy name for this dish is actually Cauliflower Au Gratin. Let me interpret- Cauliflower smothered in cheese sauce! While I dare not call it healthy, it is certainly a healthier version of mac & cheese. Added bonus – Cauliflower is a Cruciferous vegetable that is very low in carbs and high in fiber, which is never a bad thing. I guess what I am trying to say is that when I make this recipe, I only feel half as bad about indulging in it. Actually, who am I kidding? I never feel bad about anything having to do with cheese sauce.
1. Cut Cauliflower into 1″ florets, steam and set aside to dry and cool.
2. Make a cheese sauce (the same one I use for Mac & Cheese recipe) and combine with the cauliflower florets.
3. Top with fresh bread crumbs and Bake at 375F for about 25 minutes.
4. Let rest for a few minutes because it’s very hot!
Pro Tips:
Make sure the cauliflower is completely dry after steaming. If it has residual moisture the cheese sauce will be wet rather than gooey.
You can make this a Gluten Free recipe by substituting cup for cup flour in the cheese sauce.
This makes an excellent side dish for grilled steaks.
Can be made in advance up to 24 hours up to adding the breadcrumbs. Remove from refrigerator an hour before baking to take chill off. Then top with buttered breadcrumbs and bake according to instructions.
How to buy and store Cauliflower:
Look for a clean, compact head with tightly closed florets. Avoid heads with loose or crumbly florets, brown spots or dull color. The leaves should look fresh and green. When storing it, Wrap the whole head in a plastic bag or plastic wrap, and put it in the crisper drawer to allow air exchange. Placing it stem-up will help avoid condensation on the head. Depending on the freshness when you purchase it, it should last five days. But like any vegetable, the sooner it is eaten after being picked, the better it will be.
Ina Garten’s Mac & Cheese
Life is better when Mac & Cheese is in it so stop the search – this is the best baked Mac & Cheese recipe you’ll ever need.
Cauliflower florets are steamed and then baked in a rich cheesy sauce and topped with fresh breadcrumbs for a delicious side dish.
Prep Time20 minutesmins
Cook Time30 minutesmins
Course: Side Dish
Cuisine: American, French
Servings: 4people
Ingredients
13-pound head cauliflower, cut into 1 – 1.5inch large florets
2tablespoonsunsalted butterdivided
3.5tablespoonsall-purpose flour
2cupshot milk
1tspKosher salt
1/2teaspoonfreshly ground black pepper
1/4teaspoongrated nutmeg
pinchcayenne pepper
1.5 – 2cupfreshly grated Gruyere & white sharp cheddar cheese (equal amounts of each) –1/4 cup of the shredded cheese combination set aside for topping.
1/2cupfreshly grated Parmesan
Bread Crumb Topping
1/2cupfresh bread crumbs (Use a food processor to make fresh breadcrumbs out of cubed baguette, rustic loaf or just your favorite sandwich bread!)
1tbsunsalted butter
1/4 cup shredded cheese (equal parts gruyere and cheddar)
Instructions
Preheat oven to 375 degrees F
Make the Gratin
Steam the cauliflower florets for about 5 minutes, until tender but still firm. Dry and cool in a single layer on paper towel or a tea towel.
Heat the milk over med-low heat, in a small saucepan until hot, but not boiling.
Melt 2 tablespoons of the butter in a med – large size pot over low-med heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes.
Slowly whisk in the hot milk to the butter-flour mixture and stir/whisk until it comes to a low boil. Boil, whisking constantly, for 1 minute, or until thickened. (It should lightly coat the back of a wooden spoon.) Off the heat, stir in 1 teaspoon of salt, 1/2 tsp the pepper, 1/4 tsp nutmeg, the parmesan cheese & the grated gruyere / cheddar mixture (ensuring to reserve 1/4 cup of the grated cheese mixture for the topping.)
Gently stir in the cauliflower into the cheese mixture.
Distribute the cheesy cauliflower mixture into a 8 x11 or similar sized baking dish.
Sprinkle the remaining 1/4 cup of the Shredded cheeses over the top of the cauliflower.
Make the Topping
Melt 1 tbs in a small saucepan
Off the heat, stir in the breadcrumbs
Sprinkle the breadcrumb mixture evenly over the gratin.
Bake
Bake for 25 to 30 minutes, until the top is browned and the sides sizzling.
Notes
This dish can be made in advance either up to an hour and set aside, and baked to order. Or, up to 24 hours, refrigerated, taken out one hour ahead, and then baked according to baking instructions.
Let’s consider Buffalo Wings vs Buffalo Shrimp. Buffalo Wings are without question one of the most popular “bar foods” in American restaurants. The unique aroma awakes your taste buds and I personally find it hard to resist. I bet that if wings are on a menu, someone at your table is ordering them. And if someone else doesn’t, you probably will. Despite the messy fingers, the inconsistencies in sauces and crispiness, and even size, they are simply hard to resist.
For me, it’s not about the chicken wing itself, its about the Buffalo sauce. I simply crave it. With Buffalo sauce being so popular, now we see a wide variety of “wings” on menus including Boneless Buffalo wings, Buffalo Cauliflower bites, Buffalo Tofu and my all time favorite, Buffalo Shrimp.
When I travel down south to visit family and friends I find Buffalo shrimp on many pub menus. But where I live in NY, I can’t seem to find them anywhere! So, what was a girl to do when the craving struck? Get cooking! I am sure glad I started making my own because they are in a a league of their own.
Use a Spider Spoon to remove shrimp from oil and set on a Sheet pan lined with a raised gridToss with Your favorite Hot Sauce & Serve
After trying a few approaches, I finally came up with what I think is the best Buffalo Shrimp recipe. They are spicy, bold & briny. They are coated in a batter that is made with seasoned flour and the result is a crispy shell, similar to classic fried chicken. Tossed with your favorite wing sauce and served with blue cheese dip, these Buffalo Shrimp are better than any restaurant. You won’t even want to share.
The sauce you choose is going to have a major impact on the end result so make sure you choose a sauce you really like. I’m partial to Franks Red Hot Wing Sauce and a Homemade Blue Cheese Dressing.
Homemade Blue Cheese Dressing is SO easy and one thousand times better than anything from a store. Simply toss a few ingredients into a food processor and you are done. It’s as easy as that and makes a substantial difference.
Blue Cheese Dressing
This homemade creamy blue cheese dressing is perfect over a salad, heirloom tomatoes, or for dipping wings, shrimp or veggies. You will never buy store bought again!
If you know me, you know I am an advocate of fresh, well sourced seafood. Shrimp is no exception. The market is polluted with farm raised, frozen shrimp that are loaded with antibiotics and preservatives. Frozen or Fresh, from a standard grocery store, your shrimp is likely it is to have been treated with chemicals, particularly sodium tripolyphosphate and sodium bisulfite. Sometimes we have no choice. But when you can source and afford fresh, wild caught, from a reliable seafood market, you should.
Shrimp come in an abundance of sizes. Many seafood counters will sell them by “medium, large and jumbo” but those terms can change from store to store. The best way to purchase them is by their “U” count. This represents the “approximate” number of pieces per pound. So you may see shrimp sold as “26/30” which typically refers to XL size and means there are about 26-30 per pound. Medium Shrimp are often called “41/50” meaning they are smaller and contain between 41-50 per pound. For this recipe, you can use any size you like, but I prefer a meaty bite so I go for the 16/20 size.
Say goodbye to Buffalo Wings and hello to their superior Cousin- Buffalo Shrimp! They are Spicy, Savory, Briny & Crispy. If you are a shrimp lover, these are simply irresistible. Serve with Homemade Blue Cheese dip and really blow their taste buds away!
Prep Time10 minutesmins
Cook Time5 minutesmins
Course: Appetizer
Cuisine: American
Keyword: buffalo shrimp
Servings: 4
Calories: 98kcal
Ingredients
2cupsall-purpose flour
2eggs – beaten
1tablespoongarlic powder
1tablespoonground cayenne pepper
1teaspoononion powder
1teaspoonfreshly ground black pepper
1poundfresh XL shrimp or 16/20 size peeled and deveined.
4cupsoil for frying
Instructions
In a large resealable plastic bag, combine the flour, garlic powder, ground cayenne pepper, onion powder, and ground black pepper. Seal the bag and shake a few times to combine the ingredients well.
Beat the eggs well in a medium sized bowl. Add all the shrimp to the egg mixture and coat very well.
Place a colander over a bowl to catch the residual egg mixture. Drain the shrimp in the colander and save the excess egg mixture- you will use it again. Add all the shrimp to the flour bag and shake well to coat the shrimp with flour batter.
One by one, place the coated shrimp on a sheet pan and place in the refrigerator for 15 to 20 minutes. Save remaining flour mixture in the bag.
Meanwhile, heat the canola or vegetable oil to 375 F. (Make sure to monitor oil temp.)
Remove shrimp from refrigerator and repeat the process of egg batter and flour mixture. (The egg & flour batter does not need to be as perfect this time around- It’s just to ensure full coverage.)
Carefully place the shrimp in hot oil and fry until pink, about 3 minutes. Drain onto a sheet pan lined with a raised rack and then coat with buffalo sauce.
Pork roasts can be intimidating to cook. The meat itself is lean and if not cooked properly, it’s dry and flavorless. However, all you need to ease that fear are the right tools, quality ingredients, and a good pork roast recipe. If you take the time to gather everything in advance, it makes cooking this stunning roast absolutely foolproof.
This Roasted Pork recipe comes straight from the pages of Ina Garten’s renowned Barefoot In Paris cookbook. The oven does most of the work in this recipe, effortlessly transforming a simple cut of pork into a richly flavorful roast. The delectable sauce, crafted with ease towards the end, adds a final touch of elegance, resulting in a dish that is as visually stunning as it is palate-pleasing. Prepare to elevate the humble pork to extraordinary heights!
3 things make this pork roast stand out above the rest.
1. A good cut of pork, frenched and tied. (This is a good opportunity to visit your butcher.)
2. A Leave in Oven Thermometer, like the Thermoworks Dot, to ensure the perfect temperature.
Use a probe thermometer to ensure perfect cooking temperature. Learn Why
3. Green Peppercorns in brine, pre-ordered online, because they are impossible to find anywhere.
The brined peppercorns are very different from a regular peppercorn. Whole black peppercorns that you are more familiar with, tend to jump up and bite your pallet, which we expect in certain meals like Steak Au Poive. Instead, these brined peppercorns are soft, and almost melt into the sauce, similar to a caper, but without the intense salt flavor.
What makes this pork roast recipe magical is it’s decadent sauce. The sauce is started like a traditional gravy using drippings, flour and stock. Then, to enhance the flavors, two styles of mustards and a unique style of peppercorn are added, taking the sauce to a whole new level.
The final sauce is rich with an impressive depth of flavor, which pairs nicely with the otherwise simple and lean pork roast.
This Pork Roast recipe is an excellent holiday meal, special occasion dinner, or a Sunday roast for the whole family. I highly recommend serving it with Make Ahead Mashed Potatoes and a good bottle of Burgundy.
Make Ahead Mashed Potatoes
Light, fluffy mashed potatoes are everyone’s favorite side dish! With these tips for make ahead mashed potatoes, the cook can enjoy the mash as much as the guests.
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.
This Pork Roast recipe takes some advance planning to ensure you have the necessary ingredients and tools. Once you have what you need, this Pork Roast makes for an excellent holiday meal, special occasion dinner, or a Sunday roast for the whole family. Serve with Mashed Potatoes and a good bottle of Burgundy for the perfect meal.
Course: dinner
Cuisine: American, French
Keyword: pork, roast
Equipment
1 Leave in temperature probe - Such as Thermoworks Dot
Ingredients
1pork loin- bone in, Frenched and tied. (Original recipe is 5 pounds or 10 bones, but you can half the cut of meat and keep all the measurements the same)
2tbspgood olive oil
4tspDijon mustard-divided
4tspwhole-grain mustard-divided
1tspground fennel seed
Kosher salt
Freshly ground black pepper
3tbspall-purpose flour
1cupgood white wine
3cupsChicken Stock-preferably homemade or good quality prepared broth
1/4cupgreen peppercorns in brine- drained. (Hard to find. Best to order online.)
Instructions
Preheat the oven to 400°F. Allow the pork to stand at room temperature for 30 minutes.
Place the pork, fat side up, in a roasting pan just large enough to hold it comfortably.
In a small bowl, whisk together the olive oil, 2 teaspoons of each mustard, the fennel seed, 2 teaspoons salt, and 1/2 teaspoon black pepper.
Rub the mixture on top of the pork.
Use an internal temperature probe, such as Thermoworks Dot, and set to 140°F.
Roast for 1 to 1 1/4 hours, until the internal temperature reaches 140°F.
Remove from the oven, transfer to a cutting board, and cover tightly with aluminum foil for 20 minutes.
For the sauce, remove all but 1/4 cup of fat from the roasting pan. If there isn’t 1/4 cup, add enough butter to the pan to make 1/4 cup total.
Over medium heat, whisk the flour into the fat in the pan and cook for 1 minute.
Add the wine and scrape up all the brown bits from the bottom of the pan.
Add the chicken stock, the remaining 2 teaspoons of each mustard, the green peppercorns, 2 teaspoons salt, and 1/2 teaspoon black pepper. Bring to a boil, then lower the heat to a simmer for 5 to 10 minutes, until the sauce is reduced and slightly thickened.
Remove the strings from the roast pork, slice between the bones, and serve warm with the hot sauce.
Notes
Green Peppercorns in Brine can be incredibly difficult to source. Its easiest and least frustrating to order them online. (No substitute would be successful here.) I order them from Amazon.
Smoked Salmon Blini is quite likely one of the most popular smoked salmon appetizers. It’s timeless preparation of this popular fish is tough to compete with or improve and there is a good reason why- It’s the perfect bite.
In order to achieve the most decadent bite, the salmon must be paper thin for it to melt in your mouth. Nothing else will do. Where do you get salmon sliced this thin? Unfortunately, you cannot but this kind of sliced salmon in a package from the grocery store. You need to source it from a smoke house, a fish monger, or sometimes a gourmet market. I am fortunate enough to live in an area where fish markets are aplenty.
I prefer to twirl the salmon into rosettes ahead of time for easy and quick assembly!
Hand slicing smoked salmon, which truly is an art form, is the proper and traditional way to carve slices of this delicate fish. I am always amazed when I watch a skilled professional at this task. So while not always easy for everyone to access hand carved smoked salmon, it is the only way to make this Blini delicate enough to melt in your mouth and balance all the flavors.
Smoked Salmon Blini
Smoked Salmon is not the only ingredient that deserves some time and consideration. The Blini, or the mini pancake, is the base of this bite so it needs to be both strong enough to hold the toppings, while soft enough to complement the delicateness of the salmon. While I have tried to make my own Blini, I have found its not really worth the time or effort if you can source them pre-made.
I really like the Crème fraîche from Vermont Creamery.
The remaining essential ingredient is the Crème Fraîche. Crème Fraîche, to put it simply, is a thicker, more mild version of sour cream. It’s become much easier to find in grocery stores, and is incredibly versatile. Over the years, it’s become a staple ingredient in my fridge. When it comes to this Blini, I mix it with chopped chives before assembling.
My Local Recommendations for Ingredients:
Smoked Salmon
Greenwich, CT: The Lobster Bin (Hand sliced to the point of transparency. My favorite.)
Westchester, NY: Mt Kisco Seafood (They have a terrible website, but properly hand sliced smoked salmon)
This is a french inspired "cheater's" version of an empanada. This recipe uses store bought puff pastry instead of a traditional home made pastry dough and is stuffed with a savory filling of diced hame, sautéed leeks, spinach and gruyere cheese. It's an excellent lunch or savory first course.
Prep Time30 minutesmins
Cooling Time5 minutesmins
Course: Appetizer, lunch
Cuisine: French, International, spanish
Keyword: puff pastry, tapas
Servings: 4people
Ingredients
3/4Tbsp.unsalted butter
3/4cupssmall-diced leeks,white and light green parts only
1/4cupcrème fraîche
2ouncessmoked hamsuch as Black Forest, cut into 1/4″ dice
2ouncesGruyère cheesegrated
1ounces1 cups baby spinach, coarsely chopped
1Tbsp.julienned basil leaves
1/4cupgrated Parmesan
3/4tsp.kosher salt
1/4tsp.ground black pepperplus more for sprinkling
1large egg
2Tbsp.milk
All-purpose flourfor rolling
1.5sheets frozen puff pastrydefrosted (1 package)
Fleur de sel or sea salt for sprinkling
Instructions
Preheat oven to 400°.
Line a sheet pan with parchment paper. Set aside.
In a medium saute pan, melt butter over medium-low heat. Add leeks and sauté until tender but not browned, about 4 minutes. Stir in crème fraîche and simmer 1 minute. Set aside
In a medium bowl, mix ham and Gruyère. Add leek mixture, spinach, basil, Parmesan, salt, and black pepper. Mix and set aside.
In a small bowl, whisk together egg and milk
Sprinkle a cutting board with flour, roll out 1 sheet of the puff pastry to an 11" x 11" square, and cut into 4 equal squares. Trim the edges for clean sides. (Tip: Use a pizza cutter to cut the pastry dough.)
Brush edges of each square with egg wash. Place 1/3 cup of the ham and cheese filling in the center of each square. Fold each square diagonally to form a triangle, lining up edges of pastry.
Press edges with tines of a fork to seal.
Place empanadas on prepared sheet pans and brush each with egg wash and sprinkle with fleur de sel and pepper.
Bake until puffed and golden brown, 20 to 25 minutes. Allow to cool 5 minutes before serving.
Notes
Make Ahead Pro Tips!
To make ahead and freeze, assemble completely but do not bake. Place assembled empanadas on the sheet pan in the freezer. When frozen, transfer empanadas to a resealable plastic bag or vacuum seal.
You don’t have to thaw before baking, but you might have to add a couple of minutes to the baking time.
To make ahead and refrigerate, assemble completely and refrigerate up to 2 days in advance of baking. Bake according to instructions.
This 2 ingredient Prosciutto wrapped asparagus is nothing more than bite size spears of blanched asparagus that are wrapped with paper thin prosciutto. It’s elegant and a crowd pleaser!
Every host is always looking for elegant bite size appetizers, or finger foods, that can be served cold or at room temperature. Trust me, there aren’t too many out there that are easy to master, but this is one of them.
Why this recipe works:
Elegant
Bite Size
No cutlery required
2 Ingredients
Salty, Savory, Colorful
Served at Room Temperature
There is a very small down side to making theses, and anyone who often makes bite size finger foods probably knows exactly what I am going to say! Bite size = time.
While these bites of delicious asparagus are simple, you do need to set aside the appropriate amount of time to blanch, slice, dry, and roll. Again, simple (very simple) steps, but appropriate time is required, none the less.
However, they can be made a few hours ahead of time, and they travel well. These mini Asparagus Prosciutto bundles make for a nice hors d’oeuvre to being to a friends house, or to serve to your own guests.
Look for asparagus stalks that are firm, able to stand up straight, and with a smooth texture. Avoid stalks that appear limp or wilted. The tips of asparagus should be closed and compact, free from spreading , softness or appear mushy. Asparagus are considered a spring vegetable in the northeast, but readily found year round in most food stores.
Asparagus is Nutrient Rich
Asparagus contains a great deal of healthy minerals and vitamins and very few calories making it a popular choice for many. if you are interested in learning more about the health benefits of Asparagus check out this article by Healthline.
Fun Asparagus Fact
Asparagus is one of the only perennial vegetables. This means you plant it once and it comes back every year on its own, just like perennial flowers. They require very low maintenance and a great thing to grow in your backyard!
Roasted Asparagus
Asparagus is the most quintessential of all spring vegetables and preparing it couldn’t be easier. Simply toss with olive oil, salt & pepper and bake for 12-15 minutes until tender.
Oh how I love a Quiche Lorraine. I find it hard to resist ordering quiche when out to breakfast or at a patisserie. It’s rich custard and classic savory fillings pull me in every single time. Because of my weakness for it, I have had as many bad Quiche Lorraines as I have good! The number one offender of bad quiche is too much crust and not enough filling. So when I make quiche at home, I skip the crust completely focusing in on all the good stuff!
Crustless Quiche is Gluten Free (GF), KETO approved, A great Make-ahead recipe, freezer friendly, and delicious!
Crustless quiches do not sacrifice flavor- just the carbs, gluten and calories.
Skipping the crust is probably considered a punishable crime in France. Typically, I would never remove a main ingredient or stray so far from a traditional, iconic recipe. But I am often feeding people who have gluten allergies and I try to skip the carbs when I can. (Ok, not as often as I should skip the carbs, but I do sometimes!) So this, or any crustless quiche, is a great option. When made with good eggs and great fillings, it is simply delicious enough that you do not miss the crust. At all.
Better yet, quiche can be enjoyed at any time of day. It’s a wonderful way to start the day but also makes a lovely lunch or dinner served alongside a simple salad.
Crustless quiches are my “go-to” move for overnight company or when I know I have busy weeks because of how easy they are to make ahead of time. I often make one, refrigerate half and freeze the other half- sometimes whole and sometimes in individual slices.
How to make Crustless Quiche
Step 1: Grease a pie plate and add diced ham (or other filling of choice)
Step 2: Add next layer of shredded cheese
Step 3: Slowly pour in seasoned egg mixture
Optional Step: About half way through cooking, I like to cover the edges with this handy silicone ring that is used to keep pie crusts from burning. I got this one from King Arthur Baking but they are available from multiple retailers. (You can also use tin foil for a DIY solution.)
Final Step:When finished cooking, set quiche out on a cooling rack for 15 – 20 minutes before serving. If not serving immediately, it can take over an hour to cool.
The history of Quiche Lorraine is actually rather interesting. It is widely known as a French dish however its origin is from the German Kingdom of Lothringen (modern-day Lorraine), during the 1500s. Lothringen was unique because of its geographical location between both France and Germany, with each country laying claims to the region at different points in history. It’s popularity has continued to grow right up to modern day. If you are interesting in learning more about the history of Quiche Lorraine, check out this article by NationalDay.com that discusses the history, showcases a timeline and explains how to celebrate National Quiche Lorraine day on May 23!
Looking for a vegetarian option? Try Crustless Broccoli & Cheddar Quiche
Crustless Quiche Recipe
This savoy quiche is loaded with broccoli florets and cheese and flavor! It’s a fantastic make ahead breakfast for company, or for yourself to slice into pieces and enjoy throughout the work week.
1/2cupshredded Jarslburg cheese(Swiss or gruyere will also do, or even a cheddar if preferred)
Butter to grease pie plate
Instructions
Preheat the oven to 325°F degrees and set an oven rack in the middle position. Fill a casserole dish half way with water and place on the bottom rack of the oven. (This will help the quiche stay moist and resist major cracking- Just like a cheesecake!)
Grease a 9-inch deep dish pie plate with butter.
In a large bowl, whisk the eggs with the cream, nutmeg, 3/4 tsp salt, and cayenne pepper. (Or give a quick pulse using an immersion blender.)
Spread the dice ham evenly over the bottom of the prepared pie plate.
Sprinkle the cheese over top of the ham.
Slowly and evenly, pour the egg mixture over the cheese.
Bake for about an hour, or until the custard is set and the top is golden brown. Let cool for at least 15 minutes, then slice into wedges and serve.
Or, let the quiche cool completely on a cooling rack, and then refrigerate to reheat individual slices at a later date, or to freeze. (Will stay refrigerated 3-4 days. Or wrap tightly or vacuum seal and freeze ups to 3 months.)
Notes
Make ahead and let cool completely (which takes longer than you think!) and refrigerate. If frozen, defrost 1-2 days before reheating slowly in the fridge. Reheat at 325°F until the internal temperature reaches 300°F. If heating only one slice, the air fryer setting of reheat works well at 275°F for “about” 8 minutes (every fryer is different).
