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RAW EGGS

In document Good Eats - Recipes - Complete (Page 111-117)

Ingredients 2 tablespoons sugar

RAW EGGS

*RAW EGG WARNING

Food Network Kitchens suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

Prep Time: 5 min Inactive Prep Time: --

Cook Time: --

Level:

Intermediate Serves:2 1/2 cups

Printed from FoodNetwork.com on Thu May 05 2011 © 2011 Television Food Network, G.P. All Rights Reserved

Party Mayonnaise

Recipe courtesy Alton Brown

Ingredients

2 tablespoons white wine vinegar 2 tablespoons lime juice

1 egg yolk* 1 whole egg*

1 teaspoon fine grain salt 1 teaspoon dry mustard 1/4 teaspoon sugar

Scant 2 cups safflower or corn oil (2 cups minus 2 to 3 tablespoons 2 to 3 tablespoons chile oil

Directions

Add all wet ingredients (except the oil which is a liquid but isn't "wet") to the work bowl of a food processor along with the salt, mustard and sugar. Pulse 5 times. Turn processor on and add oil in a steady stream until incorporated. Keep at room temperature for 2 hours. Refrigerate for up to 1 week.

*RAW EGG WARNING

Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

Prep Time: 15 min Inactive Prep Time: --

Cook Time: 20 min

Level:

Easy Serves:2 servings

Printed from FoodNetwork.com on Thu May 05 2011 © 2011 Television Food Network, G.P. All Rights Reserved

Fruit Tart

Recipe courtesy Alton Brown

Ingredients

1 sheet puff pastry, thawed Sugar, for dusting

1 Granny Smith apple, peeled, cored, and quartered 1 tablespoon lemon juice

Apricot jam

Directions

Preheat oven to 400 degrees F.

Crimp seams of puff pastry together with fingertips. Dust both sides of pastry with sugar. Using a rolling pin, roll pastry in each direction to close seams. Using a sharp pizza cutter (and tracing a small plate) cut out 2 circles of pastry. Place pastry circles on a chilled sheet pan and let cool in the refrigerator for a few minutes.

Using a vegetable peeler cut wafer thin apple slices. Put apple slices in lemon-juice-spiked water.

Flip pastry circles over on the sheet pans and poke them with a fork to provide an outlet for steam. Put parchment paper on the pan underneath the pastry circles. Sprinkle pastry with sugar and arrange apple slices on top.

Bake in the middle of the oven for 15 to 20 minutes. Poke the crust; if it feels soft it needs more time in the oven.

Microwave some apricot jam for 30 seconds. Dab (don't brush) the jam on the tarts. Cool tarts at least 4 hours and seal in a resealable plastic bag. Serve at room temperature or heat in the microwave and top with ice cream.

Prep Time: 15 min Inactive Prep Time: --

Cook Time: 30 min

Level:

Intermediate Serves:4 servings

Printed from FoodNetwork.com on Thu May 05 2011 © 2011 Television Food Network, G.P. All Rights Reserved

Salmon Turnovers

Recipe courtesy Alton Brown

This recipe serves as a rough guideline, as you can fill these turnovers with whatever ingredients you have on hand.

Ingredients

1 sheet puff pastry Flour, for dusting

1 can boneless, skinless, salmon 1/2 cup Sauteed mushrooms 1 to 2 tablespoons sour pickle relish 1 cup cooked white, brown or fried rice 2 to 3 chopped scallions

1 tablespoon parsley leaves, chopped Salt and pepper

1 egg beaten with 2 tablespoons water

Directions

Preheat oven to 400 degrees F.

Lightly flour the countertop. Roll puff pastry so there are no seams. Cut into 4 squares.

In a bowl, combine salmon, mushrooms, pickle relish, rice, scallions, parsley, salt, and pepper. Place 1 tablespoon of filling in the center of each square. Brush inside edges of puff pastry with egg wash and fold over to make a triangle. Using a fork, seal the edges. Poke a slit or two in the top of each turnover. Brush tops with egg wash. Bake in oven for 30 minutes or until golden brown.

Prep Time: 15 min Inactive Prep Time: -- Cook Time: 1 hr 0 min

Level:

Intermediate Serves:4 servings

Printed from FoodNetwork.com on Thu May 05 2011 © 2011 Television Food Network, G.P. All Rights Reserved

Stacked Puff Pastry with Cherries

Recipe courtesy Alton Brown

Ingredients

2 sheets puff pastry, thawed

1 egg beaten with 2 tablespoons water 1 can pie cherries, drained

1/2 cup bread or cake crumbs

Directions

Preheat oven to 400 degrees F.

Cut 4 "walls" of puff pastry by cutting approximately 1-inch wide strips along each side of a sheet of puff pastry. Set "walls" aside. Poke the remaining "floor" of puff pastry with a fork to provide an escape for steam.

Lightly apply the egg wash just inside the cut edges of the "floor". Stack "wall" pieces on top of "floor" piece placing the cut edge of the "walls" on the outside edge. Dab ends of "walls" with egg wash and fold long pieces over to form a square.

Cut a 7 by 7-inch square out of the second sheet of puff pastry. Fold it in half and cut vents for steam along the fold.

Shake bread or cake crumbs on drained cherries and let sit for 10 minutes. Spoon cherry mixture onto pastry "floor", using more than you may think necessary to compensate for the pastry puffing. Apply egg wash on "walls" avoiding the very edge.

Lay vented "top" piece on top. Brush with egg wash.

Bake in oven for 30 minutes. Reduce temperature to 350 degrees F and bake for another 30 minutes.

Prep Time: 5 min Inactive Prep Time: --

Cook Time: 2 min

Level:

Easy Serves:4 servings

Printed from FoodNetwork.com on Thu May 05 2011 © 2011 Television Food Network, G.P. All Rights Reserved

Perfect Cup of Tea

Recipe courtesy Alton Brown

Ingredients

4 heaping teaspoons loose tea 4 cups water

Directions

Place loose tea leaves into a warmed tea kettle. Pour heated water over loose tea leaves. Let steep. Strain tea and serve.

Notes

*Note: For Oolong and Green tea, water should simmer at 200 degrees F. and 180 degrees F. *For Irish and English tea bring water to a full boil.

Prep Time: 10 min Inactive Prep Time: 10 min

Cook Time: 5 min

Level:

Easy Serves:8 to 10 servings

Printed from FoodNetwork.com on Thu May 05 2011 © 2011 Television Food Network, G.P. All Rights Reserved

Sweet Tea

Recipe courtesy Alton Brown

Ingredients

1-ounce loose black tea 1 quart hot water

1 quart room temperature water

In document Good Eats - Recipes - Complete (Page 111-117)