Serious Eats: Recipes

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Serious Eats: Recipes Sep 13th 2013, 16:52 tag:www.seriouseats.com,2013:/recipes//34 2013-09-13T16:18:17Z Our Favorite Recipes, Curated and Collected Movable Type Enterprise 4.34-en tag:www.seriouseats.com,2013:/recipes//34.265217 2013-09-13T16:35:00Z 2013-09-13T16:18:17Z Red peppers and eggplant roasted over a wood fire give this sweet and tangy Serbian sauce a pleasing smokiness. Joshua Bousel http://www.meatwave.com Red peppers and eggplant roasted over a wood fire give this sweet and tangy Serbian sauce a pleasing smokiness. [Photographs: Joshua Bousel] About the author: Joshua Bousel brings you new, tasty condiment every other Wednesday and a recipe for weekend grilling every other Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill. Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter! Special equipment: Grill, Food Processor Ingredients serves Makes about 1 1/2 cups, active time 1 hour, total time 2 hours 2 pounds red bell peppers (about 5 medium peppers) 1 medium eggplant (about 3/4 pound) 5 teaspoons freshly minced garlic (about 5 medium cloves) 1/4 cup sunflower or olive oil 1 tablespoon white vinegar 1 teaspoon Kosher salt, plus more to taste Freshly ground black pepper, to taste   Type of fire: two-zone indirect Grill heat: medium-high Procedures Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place peppers on hot side of grill and cook until blackened all over, 10-15 minutes. Transfer pepper to a large bowl, cover with plastic wrap, and let sit until cool enough to handle, about 20 minutes. Remove charred skin, seeds, and cores from peppers. While the peppers are cooling, pierce skin of eggplant with a fork all over. Place eggplant on cool side of grill. Cover and cook until skin darkens and wrinkles and eggplant is uniformly soft when pressed with tongs, about 30 minutes, turning halfway through for even cooking. Remove eggplant from grill and let sit until cool enough to handle, about 10 minutes. Trim top off eggplant and split lengthwise. Using a spoon, scoop out flesh of eggplant; discard skin. Place roasted red peppers, eggplant pulp, and garlic in a food processor fitted with a steel blade. Pulse until roughly chopped. Add in oil, vinegar, and salt and pulse until incorporated and peppers are finely chopped. Transfer sauce to a medium saucepan. Bring to a simmer over medium-high heat, then reduce heat to medium-low and simmer for 30 minutes, stirring occasionally. Remove from heat and season with salt and pepper to taste. Let cool to room temperature then use immediately or transfer to an airtight container and store in refrigerator for up to two weeks. ]]> tag:www.seriouseats.com,2013:/recipes//34.264334 2013-09-13T14:30:00Z 2013-08-30T23:18:25Z A sweet and milky chocolate ice cream with a clean, bitter edge from coffee and the buttery crunch of cashews. Max Falkowitz http://www.newyork.seriouseats.com [Photograph: Max Falkowitz] A sweet and milky chocolate ice cream with a clean, bitter edge from coffee and the buttery crunch of cashews. About the author: Max Falkowitz is the editor of Serious Eats: New York. You can follow him on Twitter at @maxfalkowitz. Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter! Special equipment: ice cream maker Ingredients serves makes 5 cups, active time 1 hour, total time 1 hour, plus an overnight chill 6 egg yolks 3/4 cup sugar 1/4 cup Dutch processed cocoa powder 2 tablespoons ground coffee 2 cups heavy cream 1 cup whole milk 1/2 teaspoon kosher salt 1/2 cup roasted, salted cashews Procedures In a large saucepan, whisk together egg yolks, sugar, cocoa, and coffee until fully combined. Starting with one or two tablespoons, slowly whisk in cream until fully incorporated, then add milk. Set over medium heat and cook, stirring frequently, until a thick custard coats a spoon and finger swiped across the back leaves a clean line. Add salt to taste, then strain into an airtight container and chill overnight in refrigerator. The next day, churn ice cream according to manufacturer's instructions. In last minute of churning add cashews. Transfer ice cream to airtight container and harden in freezer for at least 4 hours before serving. ]]> tag:www.seriouseats.com,2013:/recipes//34.265570 2013-09-13T14:05:00Z 2013-09-12T22:28:06Z This small plate combines hearty red polenta (Twin Farms grows their own, but it's easy to substitute), savory mushrooms in their cooking broth, and soft ricotta cheese. Gently fried garlic chips and whole parsley leaves round out the picturesque dish. It's a nod to the upcoming fall season, but isn't so heavy that you can't enjoy it in September. Kate Williams http://katehwilliams.com [Photograph: Oliver Parini] Most of the recipes in Tracey Medeiros's Vermont Farm Table Cookbook are of the homey sort, fashioned by farmers and cafe owners to make the most of their seasonal crops. There are, however, a few more composed, restaurant-y dishes, like this one, from the Twin Farms resort and spa. The small plate combines hearty red polenta (Twin Farms grows their own, but it's easy to substitute), savory mushrooms in their cooking broth, and soft ricotta cheese. Gently fried garlic chips and whole parsley leaves round out the picturesque dish. It's a nod to the upcoming fall season, but isn't so heavy that you can't enjoy it in September. Why I picked this recipe: Mushrooms and polenta make for a seriously comforting pair, and I liked that this plate was dressed up enough to serve at a party. What worked: The interplay between the sweet polenta, earthy 'shrooms, and creamy ricotta was totally on-point. What didn't: I had a hard time frying the garlic in 1 teaspoon of oil. Live a little and use a tablespoon or two. Suggested tweaks: You could use any flavorful wild mushroom here in place of the oysters. And if you don't have elephant garlic, you can, of course, use thinly sliced regular-size cloves. If you want to serve the dish as a main course, you will want to double the amount of mushrooms. Reprinted with permission from The Vermont Farm Table Cookbook by Tracey Medeiros. Copyright 2013. Published by The Countryman Press. All rights reserved. Available wherever books are sold. Ingredients serves Serves 4, active time 20 minutes, total time 50 minutes Polenta 4 cups low-sodium chicken stock 1 cup coarse-ground or medium-ground polenta &nbsp Oyster Mushroom Broth 1 1/2 tablespoons olive oil 8 ounces wild oyster mushrooms, trimmed and coarsely chopped 3 cups vegetable stock 1 teaspoon chopped fresh thyme, plus 4 thyme sprigs for garnish 1 bay leaf 1–2 tablespoons dry sherry Kosher salt and freshly ground black pepper &nbsp Garlic Chips 1 teaspoon olive oil 2 elephant garlic cloves, thinly sliced &nbsp 1 cup ricotta cheese Parsley leaves (optional) Procedures To make the polenta: Bring the chicken stock to a boil in a large saucepan over medium-high heat. Whisking constantly, add the polenta in a slow, steady stream. Continue stirring until the stock returns to a boil. Reduce the heat to low and simmer, stirring occasionally with a wooden spoon, until thickened, 30 to 35 minutes. The polenta should pull away from the sides of the pan. To make the oyster mushroom broth: Meanwhile, heat the oil in a large skillet over medium-low heat. Add the mushrooms and cook until soft and golden, about 6 minutes. Add the stock, thyme, and bay leaf and simmer until the liquid has reduced by half, about 12 minutes. Discard bay leaf. Stir in sherry and season with salt and pepper to taste. To make the garlic chips: While the mushroom broth is simmering, heat the oil in a small skillet over medium heat. Add the garlic, and fry until golden brown on both sides, about 1 minute per side. Using a slotted spoon, remove the garlic and set aside on paper towels. Spoon the polenta into bowls; top each serving with mushrooms, ricotta cheese, and garlic chips. Drizzle the mushroom broth over the polenta, garnish with thyme sprigs or parsley leaves, if desired, and serve. ]]> tag:www.seriouseats.com,2013:/recipes//34.265896 2013-09-13T13:20:00Z 2013-09-12T22:11:02Z Breakfast tacos with soft scrambled eggs, charred zucchini, and red bell pepper. J. Kenji López-Alt http://www.seriouseats.com Breakfast tacos with soft scrambled eggs, charred zucchini, and red bell pepper. [Photographs: J. Kenji Lopez-Alt] About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook. recipEvery recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter! Ingredients serves Serves 2 to 3, active time 20 minutes, total time 20 minutes 2 tablespoons olive oil 1 small zucchini, split in half lengthwise, and cut into 1/4-inch slices (about 1 1/2 cups) 1 small red bell pepper, finely diced Kosher salt and freshly ground black pepper 1 tablespoon butter 4 eggs, beaten 1 cup homemade or store-bought salsa verde 4 soft flour or corn tortillas, warm 1 avocado, sliced Queso cotija or feta cheese, sour cream or Mexican crema, and lime wedges for serving Procedures Heat oil in a medium non-stick or cast iron skillet until shimmering. Add zucchini and bell pepper, shake to get it in a single layer, and cook without moving until well charred on first side, about 3 minutes. Toss vegetables and continue to cook, tossing occasionally, until well-charred on all sides, abut 3 minutes longer. Season to taste with salt and pepper and transfer to a bowl. Set aside and wipe out skillet. Melt butter in now-empty skillet over medium heat. Add eggs and cook, stirring constantly, until no longer watery but still moist, about 1 minute. Season to taste with salt and pepper and transfer to a plate. Spread salsa over each tortilla and divide eggs evenly between them. Top with charred zucchini and red peppers. Serve immediately with avocado, crumbled cotija or feta cheese, sour cream or Mexican crema, and lime wedges. ]]> tag:www.seriouseats.com,2013:/recipes//34.264758 2013-09-13T11:45:00Z 2013-09-02T14:23:52Z These easy cinnamon buns use pizza dough to decrease assembly time and bacon for added flavor. Alexandra Penfold http://blondieandbrownie.com/ [Photograph: Alexandra Penfold] These easy cinnamon buns use pizza dough to decrease assembly time and bacon for added flavor. The beauty of using leftover pizza dough (you can even, ahem, make these with dough procured from your favorite local pizzeria) is you don't need to wait for a second rise (your dough will have already done that). Just fill, assemble, and bake. This recipe can be prepared the night before and refrigerated until baking. They are best served warm and fresh. About the author: Alexandra Penfold is mild-mannered literary agent by day, food ninja by night. Never one to skip dessert she's the Brownie half of Blondie & Brownie, a Midtown Lunch contributor, and co-author of New York à la Cart: Recipes and Stories from the Big Apple's Best Food Trucks. You can follow her on Twitter at @BlondieBrownie. Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter! Special equipment: 9- by 13- inch baking pan, rolling pin Ingredients serves Serves 15, active time 30 minutes, total time 1 hour and 10 minutes For the buns 8 tablespoons unsalted butter, melted 1 cup dark brown sugar, firmly packed 1/4 cup granulated sugar 2 teaspoons cinnamon 3 teaspoons vanilla extract 2 pounds pizza dough 1/4 cup whole milk 8 strips cooked thick cut bacon (optional)   For the Icing: 8 tablespoons unsalted butter 8 ounces confectioners sugar 2 teaspoons vanilla extract 1 tablespoon whole milk Procedures Move oven rack to the center position and preheat oven to 350°F. Whisk sugars, cinnamon, and vanilla into the melted butter—you should have a nice thick paste. If it looks too soupy/buttery, add a few more tablespoons of dark brown sugar. Divide dough into two balls. On a generously floured surface, roll out each dough ball into a large rectangle about 1/4-inch thick. Use a pastry brush to completely coat the surface of the dough with your butter mixture. If you're including bacon in your buns, lay out two strips of bacon horizontally about 1/2-inch from the long side of the dough that's closest to you, repeat with two more strips of bacon at the midpoint of your dough rectangle. Roll up the dough along the short side so you have a long skinny roll. Use a serrated knife to cut 15 cinnamon coils from your roll and place them in baking dish. Brush the buns with milk then bake until the tops are golden brown and crispy, about 30 to 40 minutes. While the buns are baking, brown the butter for the icing in a saucepan over medium heat, swirling the pan every so often. Once the butter has browned, transfer it to the bowl of an electric stand mixer fitted with the paddle attachment. Let the butter cool slightly then beat butter with confectioner's sugar and vanilla on medium high. Add a little more sugar if your frosting looks too buttery. Cool the cinnamon buns for 5 minutes then frost and serve warm. ]]> tag:www.seriouseats.com,2013:/recipes//34.265309 2013-09-12T20:00:00Z 2013-09-12T02:50:15Z This clafoutis is a great way to use your late season plums. Cocoa and cardamom add a touch of richness. Shulie Madnick http://foodwanderings.com [Photograph: Shulie Madnick]Notes: You can bake individual clafoutis servings in 6-8 small ramekins. Adjust baking time accordingly. Adjust sugar level according to taste. 1/2 cup sugar will produce a lightly sweetened dessert. Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter! Special equipment: 10-inch pie plate Ingredients serves serves 6 to 8, active time 10 minutes, total time 1 hour 10 minutes Butter for greasing the pan 4 to 5 large firm plums, pitted and sliced 3 large eggs 1 1/4 (10 ounces) cups milk 1 teaspoon pure vanilla extract 1/2 cup (2 1/2 ounces) all purpose flour 1/4 unprocessed cocoa powder (not Dutch) 1/2 to 3/4 cup sugar or raw sugar (see note above) 1/4 teaspoon ground cardamom Pinch of salt (optional) 1/4 cup confectioners sugar, for dusting Procedures Adjust oven rack to center position and preheat oven to 350°F. Butter a 10-inch pie plate or a cast iron skillet. Line the bottom of the pie plate or cast iron skillet with the plums flesh side down leaving a slight space between them and set aside. To Complete With Food Processor: Combine eggs, milk, vanilla, flour, cocoa, sugar, cardamom, and salt in the bowl of a food processor. Pulse just until incorporated. Do not over mix the thin batter. Pour the batter over the plums and bake until a wooden skewer inserted into the center comes out clean, 45 minutes to 1 hour. Let clafoutis rest for 10 minutes at room temperature, then dust with confectioners' sugar. To Complete by Hand: whisk the eggs in a large bowl and beat until frothy, then whisk in milk, vanilla, sugar, and cardamon. Add the flour and cocoa powder and mix until just incorporate. Do not over mix the thin batter. Pour the batter over the plums and bake until a wooden skewer inserted into the center comes out clean, 45 minutes to 1 hour. Let clafoutis rest for 10 minutes at room temperature, then dust with confectioners' sugar. ]]> tag:www.seriouseats.com,2013:/recipes//34.265561 2013-09-12T15:40:00Z 2013-09-11T21:26:24Z This pasta dish from Tracey Medeiros's Vermont Farm Table Cookbook introduced a new element to my standard kale recipe mix: caramelized turnips. At first, I was turned off by the idea of pairing bitter greens with a bitter root vegetable, but then I remembered how turnips mellow and sweeten once cooked. Add in some serious maillard action to the turnips, and I realized this was a really clever way to make use of a New England staple crop. Kate Williams http://katehwilliams.com [Photograph: Oliver Parini] The first person I knew who ate kale on a regular basis was a Vermonter. This was back in 2005, long before kale was a required ingredient on hop restaurant menus. I tried the green for the first time that year, sautéd briefly with garlic, and frankly wasn't impressed. It took another few years and a little more time at the stove before I turned, like much of the country, into a kale addict. I eat it with pasta all of the time, but rarely varied in my garlic-chiles-greens recipe. This pasta dish from Tracey Medeiros's Vermont Farm Table Cookbook introduced a new element to my standard mix: caramelized turnips. At first, I was turned off by the idea of pairing bitter greens with a bitter root vegetable, but then I remembered how turnips mellow and sweeten once cooked. Add in some serious maillard action to the turnips, and I realized this was a really clever way to make use of a New England staple crop. Why I picked this recipe: Pasta plus kale is a staple recipe in my house, but I'd never thought to add sautéed turnips to the mix. Plus, orecchiette is seriously the best pasta shape out there. What worked: The turnips mellowed nicely once browned and mixed with plenty of fat. I especially liked how they slipped into the pockets of the pasta for hidden bursts of vegetal sweetness. What didn't: As written, this dish is super rich. (With 1/4 cup oil, 1 stick of butter, and almost a cup of cheese, how could it not be?) It's not exactly weeknight food. You can cut back on the oil and butter by half if you'd like for a meal that is still satisfying without being a gut-buster. Suggested tweaks: As you can tell from the picture, this pasta recipe will also work with broccoli rabe in place of the kale. You could also add some Italian sausage or pancetta if you want to incorporate meat. Reprinted with permission from The Vermont Farm Table Cookbook by Tracey Medeiros. Copyright 2013. Published by The Countryman Press. All rights reserved. Available wherever books are sold. Ingredients serves Serves 4, active time 30 minutes, total time 30 minutes Salt 1 pound orecchiette 1/4 cup canola oil 2 medium turnips, peeled and cut into 1/4-inch dice 1 pound Tuscan kale, stems and center ribs removed, roughly chopped 2 garlic cloves, minced 1/2 teaspoon red pepper flakes Freshly cracked black pepper 8 tablespoons (4 ounces) unsalted butter 2/3 cup grated Parmigiano-Reggiano cheese, plus extra for garnish Procedures Bring 6 quarts salted water to a boil in a large pot over medium-high heat. Add the pasta and cook until al dente, about 8 minutes. Drain the pasta, reserving 3/4 cup of the pasta water. Set aside. Meanwhile, heat the oil in a large saucepan over medium-high heat until hot but not smoking. Add the turnips and reduce the heat to medium. Cook, stirring often, until the turnips are tender and golden, about 6 minutes. Add the kale and cook, stirring often, until the kale is very tender, about 8 minutes. Add the garlic and red pepper flakes, and cook, stirring often, 1 minute. Add the reserved pasta water as needed and season with cracked pepper to taste. Add the butter and stir gently until melted. Add the pasta to the kale mixture and toss with tongs until the pasta is well coated. Stir in the Parmigiano-Reggiano. Season with salt and additional cracked pepper to taste. Divide the pasta into warm bowls, sprinkle with additional cheese, if desired, and serve. ]]> tag:www.seriouseats.com,2013:/recipes//34.265895 2013-09-12T14:40:00Z 2013-09-11T20:08:23Z Breakfast tacos with crispy potatoes fried in chorizo fat and a soft fried egg on top. J. Kenji López-Alt http://www.seriouseats.com Breakfast Tacos with Crispy Potatoes, Chorizo, and Fried Egg. [Photograph: J. Kenji Lopez-Alt] Note: Mexican chorizo should not be confused with the dry-cured Spanish chorizo. If you can't find Mexican chorizo, you can make it yourself. About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook. Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter! Ingredients serves Serves 2 to 3, active time 30 minutes, total time 30 minutes 1 large russet potato (about 10 ounces), cut into 1/2-inch cubes Kosher Salt 1 tablespoon distilled white vinegar 1 tablespoon vegetable oil, divided 3 ounces Mexican-style raw chorizo (see note above) 2 scallions, thinly sliced, whites and greens reserved separately 1 serrano pepper, thinly sliced Freshly ground black pepper 4 eggs 4 soft flour or corn tortillas, warm 1 cup homemade or store-bought roasted tomato salsa Chopped cilantro, sour cream or Mexican crema, and lime wedges for serving Procedures Place potatoes in a small saucepan and cover with cold water by 1-inch. Add 1 tablespoon kosher salt and the vinegar. Bring to a boil over high heat, reduce to a simmer, and cook until potatoes are softed, about 8 minutes. Drain and let rest for 5 minutes to dry. While potatoes cook, heat 2 teaspoons of vegetable oil in a medium non-stick or cast iron skillet over medium-high heat until shimmering. Add chorizo and cook, breaking it up with a wooden spoon, until cooked through. Transfer chorizo to a small bowl, leaving oil behind. When potatoes have dried, reheat chorizo oil over high heat until shimmering. Add potatoes and cook, tossing occasionally, until crisp and golden brown all over, about 15 minutes. Add scallion whites and serranos and continue to cook, tossing, until softened and aromatic, about 1 minute longer. Stir in chorizo and season to taste with salt and pepper. Transfer to a plate and keep warm. Wipe out skillet. Add remaining teaspoon oil and heat over medium-high heat until shimmering. Add eggs, season with salt and pepper, and cook until whites are set but yolks are still runny, about 1 1/2 minutes. Remove from heat. Divide potato mixture between tortillas. Top each with a fried egg and some salsa. Serve immediately with chopped cilantro, scallion greens, sour cream or Mexican crema, and lime wedges. ]]> tag:www.seriouseats.com,2013:/recipes//34.264593 2013-09-11T18:35:00Z 2013-09-11T18:04:03Z Cevapi is a simple finger-sized sausage of Balkan origin whose simplicity makes finding the right few ingredients important to getting the tastiest links possible. Joshua Bousel http://www.meatwave.com [ Photographs: Joshua Bousel ] About the author: Joshua Bousel brings you new, tasty condiment every other Wednesday and a recipe for weekend grilling every other Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill. Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter! Special equipment: Grill Ingredients serves Serves 4, active time 30 minutes, total time 30 minutes 3/4 pound ground beef 3/4 pound ground lamb 3 tablespoons finely grated onion 1 tablespoon freshly minced garlic (about 3 medium cloves) 1 1/2 teaspoons paprika 1 1/2 teaspoons Kosher salt 1 1/2 teaspoons freshly ground black pepper 3/4 teaspoon baking soda   Type of fire: Direct Grill heat: medium-high Procedures In a medium bowl, mix together beef, lamb, onion, garlic, paprika, salt, pepper, and baking soda by hand until thoroughly combined. Form meat mixture into finger-length sausages 3/4-inch in diameter. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill sausages over medium-high direct heat until well browned on all sides and just cooked through, about 8 minutes total. Remove to a serving tray or plates, let rest for 5 minutes, then serve immediately. ]]> tag:www.seriouseats.com,2013:/recipes//34.264609 2013-09-11T17:30:00Z 2013-08-30T20:13:40Z A cream-bo is a chocolate-covered cream-topped cookie, based on an Israeli treat with a similar name. Those of us born and raised in the US might be reminded of Mallomars. In either case, they're infinitely better homemade. Emma Kobolakis [Photograph: Quentin Bacon] A cream-bo is a chocolate-covered cream-topped cookie, based on an Israeli treat with a similar name. Those of us born and raised in the US might be reminded of Mallomars. In either case, they're infinitely better homemade. Excerpted from Balaboosta by Einat Admony (Artisan Books). Copyright © 2013. Photographs by Quentin Bacon. Ingredients serves makes about 16 pieces, active time 45 minutes, total time overnight, for setting/cooling Homemade Cookies 2 cups graham cracker crumbs (about 10 cookies) 8 tablespoons (1 stick) cold unsalted butter, cut into small cubes 1/4 cup finely chopped pecans   Cream Filling 1 cup sugar 1⁄3 cup water 1⁄2 teaspoon fresh lemon juice 4 egg whites Pinch of cream of tartar   Ganache 11 ounces 72% cacao chocolate 3 tablespoons canola oil Procedures For the Cookies: Preheat the oven to 350°F. Combine the graham crackers, butter, and pecans in a food processor. Pulse until the ingredients are well combined and the texture is like grainy sand. Line a baking sheet with parchment paper and form 2-inch disks directly on the sheet. I usually grab the cookie cutter and pack in a little bit of the graham cracker mixture inside, then pat it down. This gives my cookies a nice uniform shape, but if you don't have anything on hand, there are no strict rules against making them freehand.  Bake in the oven until the cookies are crisp, about 20 minutes. Place them on a rack and cool completely before handling. Reserve the baking sheet and parchment paper to use for assembling the cream-bo. For the Cream Filling: Place the sugar, water, and lemon juice in a small saucepan and dissolve completely over low heat. Simmer just until a candy thermometer reads 235°F; alternatively, to check whether the sugar is ready, old-school style, simply scoop a teeny tiny amount of syrup onto a spoon and drop it into an ice bath. If the syrup congeals, it's ready. While the sugar is heating, whip the egg whites with an electric mixer until foamy. Add the cream of tartar and keep whipping over medium speed. Once the syrup is ready, carefully and slowly drizzle the syrup into the mixing bowl with the egg whites while the mixer is running. Keep whipping the whites until the mixing bowl is cool to the touch and the mixture is stiff and glossy, 5 to 7 minutes. Scrape the cream filling into a pastry bag fitted with a 1/2-inch round tip. Place the cookies back on the baking sheet lined with the parchment paper. Carefully pipe a 3-inch mound of cream filling onto each cookie, covering the entire surface area and finishing it off with a peak at the top. Place the almost-finished cream-bo in the freezer overnight or for at least 5 hours. When the cream-bo is finished hanging out in the freezer, you can start on the ganache. Bring a medium pot of water to a simmer. Combine the chocolate and oil in a large bowl, then place it over the simmering water. Melt the chocolate and stir occasionally with a rubber spatula until thoroughly combined. The next step is a bit messy because it requires you to cover each cookie entirely in chocolate. Delicious but messy. The simplest way is to place a rack on top of the baking sheet lined with parchment paper and then place the cream-bo right on top of that rack. When you pour the ganache over the cream-bo, the ganache will drip past the cooling rack and onto the parchment paper. The ganache should harden almost on contact with the frozen cream-bo, creating a nice chocolate shell. Use a spatula to lift the cookies from the cooling rack and onto a serving platter. Crumple up the parchment paper for an easy cleanup so you can have more time to enjoy these gooey treats. ]]> tag:www.seriouseats.com,2013:/recipes//34.265967 2013-09-11T15:35:00Z 2013-09-11T20:07:42Z Soft-scrambled eggs and garlicky spinach are tucked into a tortilla with salsa and crispy bacon bits. J. Kenji López-Alt http://www.seriouseats.com Soft-scrambled eggs and garlicky spinach tucked into a tortilla with salsa and crispy bacon bits. [Photographs: J. Kenji Lopez-Alt] About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook. recipEvery recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter! Ingredients serves Serves 2 to 3, active time 30 minutes, total time 30 minutes 4 slices thick-cut bacon, cut into 1/4-inch pieces 2 medium cloves garlic, thinly sliced 1 quart packed flat leaf spinach leaves, roughly chopped Kosher salt and freshly ground black pepper 1 tablespoon butter 4 eggs, beaten 1 cup homemade or store-bought salsa verde 4 soft flour or corn tortillas, warmed Crumbled queso cotija or feta cheese, lime wedges, and sliced scallions and cilantro for garnish Procedures Cook bacon in a medium non-stick skillet over medium heat, stirring occasionally, until crisp, about 10 minutes. Transfer to a paper towel-lined plate with a slotted spoon, leaving fat behind. Add garlic to bacon fat and cook over medium heat, stirring constantly, until fragrant and pale golden, about 1 minute. Add half of spinach and cook until wilted, about 30 seconds. Add remaining spinach and cook until wilted and most of the liquid has evaporated, about 5 minutes. Season to taste with salt and pepper. Transfer to a paper towel-lined plate and wipe out skillet. Melt butter in now-empty skillet over medium heat. Add eggs and cook, stirring constantly, until no longer watery but still moist, about 1 minute. Season to taste with salt and pepper and transfer to a plate. Spread salsa over each tortilla and divide spinach evenly. Divide eggs on top of spinach and top with crumbled bacon. Serve immediately with crumbled queso cotija or feta cheese, lime wedges, and sliced scallions and cilantro. ]]> tag:www.seriouseats.com,2013:/recipes//34.265479 2013-09-11T14:43:00Z 2013-09-10T23:02:34Z Batidas are a family of cocktails that feature the Brazilian spirit Cachaça, which is made from fresh sugar cane juice that is fermented and distilled. This version uses mango juice, coconut milk, plus a little lime juice and agave to round things out. Autumn Giles http://www.autumnmakesanddoes.com/ [Photograph: Autumn Giles] Batidas are a family of cocktails that feature the Brazilian sugarcane spirit cachaça. Mango juice and rich coconut milk make excellent mixers, with tart lime to balance things out. About the Author: Autumn Giles is a writer in Queens, NY. You can see her work on Autumn Makes & Does, listen to her talk on the Alphabet Soup Podcast, and talk at her on twitter. Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter! Special equipment: cocktail shaker Ingredients serves serves 2, active time 5 minutes, total time 5 minutes 4 ounces cachaça 6 ounces bottled mango juice 6 ounces canned coconut milk 2 teaspoons freshly squeezed lime juice from 1 lime 2 teaspoons agave nectar Procedures Combine cachaça, mango juice, coconut milk, lime, and agave nectar in a large cocktail shaker. Fill the cocktail shaker with ice and shake until well chilled, about 20 seconds. Strain into two ice-filled highball glasses and serve immediately. ]]> tag:www.seriouseats.com,2013:/recipes//34.265475 2013-09-11T14:41:00Z 2013-09-10T22:58:57Z The uncanny creaminess of frozen bananas, their best friend Nutella, and rich, tangy coconut milk yogurt combine for this frozen treat. Autumn Giles http://www.autumnmakesanddoes.com/ [Photograph: Autumn Giles] The uncanny creaminess of frozen bananas, their best friend Nutella, and rich, tangy coconut milk yogurt, found at many health food stores, combine for this treat. Note: Rather than throwing them in the freezer whole and later getting frustrated trying to peel them once they're frozen, I've tried to get in the habit of peeling bananas before freezing them in a Ziploc bag. Definitely not rocket science, but it works best for this recipe. About the Author: Autumn Giles is a writer in Queens, NY. You can see her work on Autumn Makes & Does, listen to her talk on the Alphabet Soup Podcast, and talk at her on twitter. Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter! Special equipment: blender Ingredients serves serves 2, active time 5 minutes, total time 5 minutes 2 frozen bananas, peeled and sliced 1 container vanilla coconut milk yogurt 1/4 cup Nutella 2/3 cup canned unsweetened coconut milk 1/4 teaspoonground cinnamon 1/4 teaspoon ground cardamom 1/4 teaspoon ground ginger 1/4 teaspoon ground clove Coconut flakes for garnish (optional) Procedures Combine frozen bananas, yogurt, Nutella, coconut milk, cinnamon, cardamom, ginger, and clove in a blender and blend on high until smooth. Serve garnished with coconut flakes if desired. ]]> tag:www.seriouseats.com,2013:/recipes//34.265473 2013-09-11T14:40:00Z 2013-09-10T22:59:27Z The cooling flavors of the melon and coconut get a little kick from homemade chile de arbol simple syrup in this agua fresca. Autumn Giles http://www.autumnmakesanddoes.com/ [Photograph: Autumn Giles] The cooling flavors of the melon and coconut get a little kick from homemade chile de arbol simple syrup in this agua fresca. Note: Use a colander lined with a double layer of cheesecloth to strain the honeydew. That way, you can easily pick up the cheesecloth and squeeze out any remaining liquid. About the Author: Autumn Giles is a writer in Queens, NY. You can see her work on Autumn Makes & Does, listen to her talk on the Alphabet Soup Podcast, and talk at her on twitter. Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter! Special equipment: colander, cheesecloth, blender Ingredients serves makes 3 cups, active time 20 minutes, total time 30 minutes For the Chile de Arbol Simple Syrup: 5 dried chiles de arbol 1 cup water 1 cup sugar   For the Agua Fresca: 2 pounds whole honeydew melon, cubed to make about 5 cups 1 cup coconut water 1 tablespoon chile de arbol simple syrup 1 tablespoon fresh lime juice from 1 lime Fresh melon for garnish (optional) Procedures For the Chile de Arbol Simple Syrup: Tear the chiles with your hands and combine them (seeds and all) in a small saucepan with water and sugar. Bring to boil, stirring frequently, then reduce heat and simmer for 10 minutes. Remove from heat, let cool to room temperature, strain and refrigerate liquid. Syrup keeps for up to 1 week in a sealed container. For the Agua Fresca: Put the honeydew in a blender and pulse a few times to break down the melon then blend on medium for about 15 more seconds, until a pulpy puree forms. Position a colander lined with a double layer of cheesecloth over a bowl and pour the honeydew mixture into the colander. Let strain for about 10 minutes, then pick up the ends of the cheesecloth and squeeze to extract any remaining juice. Measure 1 1/2 cups of the resulting juice and combine with the coconut water, chile de arbol syrup, and lime juice in a small pitcher. Stir to combine and refrigerate until completely cool. Serve garnished with additional fresh melon if desired. ]]> tag:www.seriouseats.com,2013:/recipes//34.260987 2013-09-11T14:30:00Z 2013-08-26T16:07:31Z Shatter the chocolate shell to reveal the ice cream beneath in this cool make ahead dessert. Yvonne Ruperti http://shophousecook.com/ Any descriptive text [Photograph: Yvonne Ruperti] Shatter the chocolate shell to reveal the ice cream beneath in this cool make ahead dessert. Notes:For the easiest handling, use a good quality, dense ice cream. Fluffy ice creams that are full of air will melt too quickly when dipped into the chocolate. You may not need the full 16 ounces of chocolate to dip the balls. I call for that much to ensure that you'll have enough. Any unused melted chocolate can be reserved for another use. Chocolate can also be melted in the microwave using 50 percent power, checking and stirring every 30 seconds until melted. If making ahead, store dipped balls between layers of parchment in an airtight container. About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of the new cookbook One Bowl Baking: Simple From Scratch Recipes for Delicious Desserts (Running Press, October 2013), and available at Barnes & Noble, IndieBound, Powell's, The Book Depository. Watch her culinary stylings on the America's Test Kitchen television show. Follow her Chocoholic, Chicken Dinners, Singapore Stories and Let Them Eat Cake columns on Serious Eats. Follow Yvonne on Twitter as she explores Singapore. Ingredients serves makes about 24 balls, active time 30 minutes, total time 2 hours 15 minutes 1 pint chocolate ice cream (or your favorite flavor), see note 12 to 16 ounces bittersweet chocolate, finely chopped, divided, see note Procedures Using a baking sheet or plate that will fit in the freezer, line with parchment paper and chill in freezer for 30 minutes. Scoop rounded tablespoons of ice cream onto prepared pan and freeze until firm, about 1 hour. If desired, re-roll into round balls and re-freeze until completely firm, about 30 minutes. Place the chocolate in a heatproof bowl set over a pan of barely simmering water. Melt, gently stirring, until smooth. Transfer melted chocolate to a mug. Working quickly, dip ice cream balls into the chocolate, one at a time, and set back onto lined pan. Freeze until chocolate is set, about 15 minutes. ]]> This entry passed through the Full-Text RSS service — if this is your content and you're reading it on someone else's site, please read the FAQ at fivefilters.org/content-only/faq.php#publishers. Five Filters recommends: Massacres That Matter - Part 1 - 'Responsibility To Protect' In Egypt, Libya And Syria Massacres That Matter - Part 2 - The Media Response On Egypt, Libya And Syria National demonstration: No attack on Syria - Saturday 31 August, 12 noon, Temple Place, London, UK

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