Radio Given Recipes

Radio Given Recipes July

STRAWBERRY-LEMON-BUTTERMILK ICEBOX PIE WITH BAKED GINGERSNAP CRUST (From southernliving.com) 7-3-21 Top of page

1 (14 oz.) can sweetened condensed milk
1 tbsp. loosely packed lemon zest
1/2 cup fresh lemon juice
1/2 cup strawberry jam
3 large egg yolks
1/4 cup buttermilk
Gingersnap Crust, baked
Vegetable cooking spray
3 tbsps. strawberry jam
16 oz. sliced strawberries

Preheat oven to 325°. Whisk together first 4 ingredients in a bowl. Beat egg yolks with a handheld mixer in a medium bowl at high speed 4 to 5 minutes or until yolks become pale and ribbons form on surface of mixture when beater is lifted. Gradually whisk in sweetened condensed milk mixture, and whisk until thoroughly combined; whisk in buttermilk. Pour mixture into prepared crust. Bake at 325° for 20 to 25 minutes or until set around edges. (Pie will be slightly jiggly.) Cool on a wire rack 1 hour. Cover pie with lightly greased (with cooking spray) plastic wrap, and freeze 4 to 6 hours. Microwave 3 tbsps. strawberry jam in a medium-size microwave-safe bowl at HIGH 20 seconds. Stir sliced strawberries into jam. Top pie with strawberry mixture just before serving.

GRILLED BANANA SPLITS (From foodnetwork.com) 7-3-21

Cut a small piece off the curved side of 4 unpeeled bananas so they'll sit level, then make a deep slit down the center of each through the peel; place on separate sheets of foil. Open the slits and brush the inside of each banana with melted butter, then sprinkle with sugar and 1 ounce chopped semisweet chocolate; fold up the foil. Grill the packets over high heat until the chocolate melts, 6 to 8 minutes (don't worry if the peel turns brown). Open the peels and top the bananas with ice cream, whipped cream, sprinkles and a cherry.

SAVORY PRETZEL BREAD BRUSCHETTA (From juliansrecipe.com) 7-3-21

1 Julian’s Recipe Butter & Sea Salt Pretzel Baguette
1 cup finely chopped tomatoes
1/2 cup finely chopped onions
1/4 tbsp. olive oil
ground salt
ground pepper
1 tbsp. chopped basil
sliced cheddar cheese
dijon mustard

Bake the Julian’s Recipe Pretzel Baguette according to the package, and slice. Mix tomatoes, onions, and basil with olive oil and add salt & pepper to taste. Top pretzel bread with cheddar cheese while bread is still warm, let melt. Spoon tomato mixture onto crisps and top with a small drop of Dijon mustard. Serve immediately.

BAKED MASHED POTATOES 7-3-21

Parboil some new potatoes until just tender. Shock them in cold water. Let dry and mash onto foil or parchment paper and drizzle with olive oil, salt and pepper, onion and other spices. Bake at 350° or 400° for 20-25 minutes.

ROASTED FINGERLING POTATOES WITH MIXED HERBS (From willdonovan.com) 7-10-21 Top of page

2 pounds fingerling potatoes, unpeeled
3 tbsps. vegetable oil
2 tsps. chopped fresh thyme
2 tsps. chopped fresh sage
1/2 tsp. table salt

Adjust oven rack to middle position and heat oven to 450°. In 13x9" baking pan, toss potatoes with oil until evenly coated. Arrange potatoes in even layer. Cover pan tightly with aluminum foil. Transfer pan to oven and roast for 15 minutes. Carefully remove foil (steam will escape). Shake pan and continue to roast, uncovered, until potatoes are spotty brown and tender and largest potato can be pierced easily with tip of paring knife, about 20 minutes longer, shaking pan halfway through roasting. While potatoes roast, chop thyme, sage, and salt until finely minced and well combined. Transfer potatoes and any oil to bowl and toss with herb mixture until evenly coated. Transfer potatoes to platter. Let cool for 5 minutes before serving. If using a glass or ceramic baking dish, increase the roasting time in step 1 by 5 minutes. This recipe can easily be doubled; roast the potatoes in two 13x9" baking pans on the same oven rack.

CURRIED CHICKEN POT PIE (From southernliving.com) 7-10-21

3 tbsps. butter
1 cup chopped carrots
1 cup chopped shallots
2 medium garlic cloves, minced
2 tbsps. red curry paste (such as Thai Kitchen)
1 tsp. kosher salt
3 tbsps. all-purpose flour
2 cups chicken broth
2 cups chopped rotisserie chicken breast
3/4 cup frozen sweet peas, thawed
2 tbsps. heavy cream
1 (14.1-oz.) pkg. refrigerated pie crusts, divided
1 large egg, lightly beaten

Melt butter in a medium skillet over medium. Add carrots and shallots. Cook, stirring occasionally, until tender, about 5 minutes. Add garlic, curry paste, and salt. Cook, stirring occasionally, until fragrant, about 2 minutes. Stir in flour; cook, stirring constantly, until vegetables are coated, about 1 minute. Add broth; let mixture come to a boil, stirring constantly. Continue boiling, stirring constantly, until thickened, about 2 minutes. Stir in chicken, peas, and cream. Remove from heat; let cool completely, about 20 minutes. Unroll 1 of the piecrusts, and fit inside a 9-inch pie plate. Spoon chicken mixture into piecrust in plate. Cut remaining piecrust in half. Cut 1 half into 3 (1 1/2-inch-wide) strips. Cut remaining half into 7 (1/2-inch-wide) strips. Arrange the 1 1/2-inch-wide strips vertically over filling. Weave the 1/2-inch-wide strips perpendicularly into the wider strips to form a lattice pattern. Press ends of lattice strips to edge of bottom piecrust to seal. Trim excess dough; crimp edges.To cook now: Place a baking sheet in oven; preheat oven to 375°. Brush crust with egg. Place pie on baking sheet; bake in oven until crust is browned and filling is bubbly, about 55 minutes to 1 hour. Let stand 20 minutes before serving.To freeze for later: Wrap entire pie with plastic wrap. Wrap with heavy-duty aluminum foil. Freeze at least 24 hours (up to 1 month). To thaw and cook: Remove pie from freezer; thaw in refrigerator 24 hours. Remove pie from refrigerator, and unwrap. Place a baking sheet in oven; preheat oven to 375°. Brush crust with egg. Place pie on preheated baking sheet; bake in oven until crust is browned and filling is bubbly, about 1 hour, 15 minutes. Let stand 20 minutes before serving.

LEMON TIRAMISU (From southernliving.com) 7-10-21

1 (8-oz.) container mascarpone cheese
1 (8-oz.) package cream cheese, softened
1 (3.4-oz.) package lemon instant pudding mix
1 cup whole milk
1 1/2 tsp. lemon extract
2 tbsps. grated lemon zest, plus 2/3 cup fresh juice (from 4 large lemons), divided
1/4 cup granulated sugar
24 ladyfinger biscotti (from 1 (7-oz.) package, such as Alessi)

Beat mascarpone, cream cheese, and pudding mix with a stand mixer fitted with a paddle attachment on medium speed until fluffy, about 2 minutes. Beat in milk and lemon extract on low speed until combined, about 1 minute. Increase speed to medium-high, and beat until mixture is smooth, light, and fluffy, 2 to 3 minutes. Combine lemon juice and sugar in a medium-size microwavable bowl; microwave on high 20 seconds. Whisk until sugar has dissolved. Dip 8 ladyfingers in lemon juice mixture, and arrange in a single layer in an 8-inch square baking dish. Spread one-third of pudding mixture evenly over ladyfingers in baking dish, and smooth with a spatula. Repeat layering process 2 times to yield 3 layers until all ladyfingers and pudding mixture have been used. Smooth top layer of pudding mixture with a spatula, and sprinkle evenly with lemon zest. Cover and refrigerate at least 2 hours or up to 24 hours before serving. Let stand at room temperature for 30 minutes before serving.

PERSIAN MAKARONI WITH RED LENTIL BOLOGNESE (From thekitchn.com) 7-17-21 Top of page

1 medium yellow onion
1 medium stalk celery
1 medium carrot
1 small zucchini (about 6 oz.)
4 cloves garlic
2 tbsps. olive oil
1/2 tsp. kosher salt, plus more for cooking the pasta
1 tsp. ground cinnamon
1/2 tsp. ground turmeric
3/4 cup dried red lentils
2 cups vegetable stock
1 (14.5 oz.) can diced tomatoes
2 bay leaves
1/8 tsp. ground saffron or 2 saffron threads
1 cup water
2 tbsps. tomato paste
1 tsp. dried oregano
1 tbsp. ketchup, plus more for serving if desired
1 tbsp. grated Parmesan cheese
1/2 tsp. freshly ground black pepper
1 lb. dried spaghetti
2 tbsps. vegetable oil
7 oz. sliced low-moisture mozzarella cheese

Finely dice 1 medium yellow onion and 1 medium celery stick. Peel 1 medium carrot if desired and grate on the large holes of a box grater. Grate 1 medium zucchini on the same holes. Crush 4 garlic cloves. Heat 2 tbsps. olive oil in a large wide, high-sided skillet or saucepan over medium heat until shimmering. Add the onion and 1/2 tsp. kosher salt and cook until translucent, 8 to 10 minutes. Add celery and carrot and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add 1 tsp. ground cinnamon and 1/2 tsp. ground turmeric and stir to combine. Add 3/4 cup dried red lentils and stir until combined. Add 2 cups vegetable stock, 1 can diced tomatoes and their juices, 2 bay leaves, and 1/8 tsp. ground saffron. Add 1 cup water to the empty tomato can, swirl it a little bit, and pour into the lentils. Add 2 tbsps. tomato paste and stir to combine. Add 1 tsp. dried oregano, 1 tbsp. tomato ketchup, 1 tbsp. grated Parmesan cheese, and 1/2 tsp. black pepper, and stir to combine. Bring to a rapid simmer, then turn the heat down to low. Cover and cook until the lentils are just tender, about 20 minutes. Meanwhile, cook the pasta. Bring a large nonstick pot of heavily salted water to a boil over medium-high heat (this pot will also be the pan you steam the final makaroni dish in to create the cake-style tahdig, so ideally one with a glass lid). Add 1 pound spaghetti and cook according to package directions until al dente. Drain the pasta. Wipe out the pot. Add 2 tbsps. vegetable oil and brush the oil all over the bottom and up the sides of the pot. Arrange enough cooked spaghetti in the pot to form a 1/3-inch thick layer. Taste and season the lentil bolognese with kosher salt as needed. Turn off the heat. Add the remaining spaghetti and toss to combine. Transfer half into the pot and spread into an even layer over the plain spaghetti. Layer 7 ounces sliced mozzarella cheese onto the bolognese spaghetti in the pot. Top with the remaining bolognese spaghetti. Cover and cook over medium to medium-high heat until it starts to steam. Reduce the heat to medium-low. Wrap the lid in a kitchen towel and place back on the pot. Cook undisturbed for 45 minutes to 1 hour for a crust to form. Remove from the heat and uncover. Invert a large plate that’s wider than the pot onto the pot. Grasping both the plate and pot with oven mitts, carefully and quickly flip both over in one motion. Remove the pot. Serve with pickles, a salad with citrus dressing, or just a dollop of ketchup.
Can be made a few days ahead and refrigerated. Rewarm before using.

PESTO 7-17-21

2 cups packed fresh basil leaves
1/2 cup extra virgin olive oil
1/3 cup pine nuts
2-3 tsps. minced garlic
salt and pepper to taste

Place oil in blender, then combine remaining ingredients. Pulse until liquid but not too runny. Can be frozen.

FALL APART CARMELIZED CABBAGE (From bonappetit.com) 7-17-21

1/4 cup double-concentrated tomato paste
3 garlic cloves, finely grated
1 1/2 tsps. ground coriander
1 1/2 tsps. ground cumin
1 tsp. crushed red pepper flakes
1 medium head of green or savoy cabbage (about 2 lb. total)
1/2 cup extra-virgin olive oil, divided
Kosher salt
3 tbsps. chopped dill, parsley, or cilantro
Full-fat Greek yogurt or sour cream (for serving)

Preheat oven to 350°. Mix tomato paste, garlic, coriander, cumin, and red pepper flakes in a small bowl. Cut cabbage in half through core. Cut each half through core into 4 wedges. Heat 1/4 cup oil in a large cast-iron skillet over medium-high. Working in batches if needed, add cabbage to pan cut side down and season with salt. Cook, turning occasionally, until lightly charred, about 4 minutes per side. Transfer cabbage to a plate. Pour remaining 1/4 cup oil into skillet. Add spiced tomato paste and cook over medium heat, stirring frequently, until tomato paste begins to split and slightly darken, 2–3 minutes. Pour in enough water to come halfway up sides of pan (about 1 1/2 cups), season with salt, and bring to a simmer. Nestle cabbage wedges back into skillet (they should have shrunk while browning; a bit of overlap is okay). Transfer cabbage to oven and bake, uncovered and turning wedges halfway through, until very tender, liquid is mostly evaporated, and cabbage is caramelized around the edges, 40–50 minutes. Scatter dill over cabbage. Serve with yogurt alongside.

BASIC PIMIENTO CHEESE (From southernliving.com) 7-17-21

1 (4 oz.) jar diced pimiento, drained
1 1/2 cups mayonnaise
1 tsp. Worcestershire sauce
1 tsp. finely grated yellow onion
1/4 tsp. cayenne pepper
1 (8 oz.) block extra-sharp yellow Cheddar cheese, finely shredded
1 (8 oz.) block sharp yellow Cheddar cheese, shredded

Stir together pimiento, mayonnaise, Worcestershire, onion, and cayenne in a large bowl. Stir cheeses into pimiento mixture until well combined. Store covered in the refrigerator up to 1 week.

TWO-PEA PESTO CHICKEN SALAD (From food52.com) 7-24-21 Top of page

1 store bought rotisserie chicken (or a homemade whole roast chicken)
1 cup full-fat Greek yogurt
6 oz. basil pesto (homemade or store-bought)
1 heaping cup frozen peas, thawed
1 1/2 cups roughly chopped sugar snap peas

Pull all the meat from the chicken and place in a large bowl. This will feel a little barbaric; embrace it. With two forks, shred the meat into bite-sized pieces. Roughly chop any large pieces of skin that remain, and add them back to the bowl. Add the yogurt and pesto; season with salt and pepper. Stir to thoroughly coat. Then fold in both kinds of peas. Serve on thick slices of toast, pita, scoop onto greens, or use as a filling for lettuce wraps.

CRANBERRY MUSTARD SANDWICH SPREAD (From oceanspray.com) 7-24-21

1/2 cup Ocean Spray® Jellied Cranberry Sauce
1 1/2 tbsps. grainy Dijon mustard
1 tbsps. brown sugar

Combine ingredients in a small mixing bowl, whisking until smooth. Spread on sandwiches or use as a baste for meats and poultry. Makes 1/2 cup.

ASIAN TUNA MELT NACHOS (From hhsil.com) 7-24-21

Tortillas

12 6-inch corn tortillas
3 tbsps. olive oil, divided
salt
chili powder (optional)

Tuna Melt

2 5 oz. canned albacore tuna in water
1 tbsp. sesame oil
2 to 3 tsps. fish sauce (or soy sauce)
2 tbsps. chopped celery
2 tbsps. chopped red pepper
1 tbsp. chopped red onion
1 green onion, chopped (green part only)
1 tbsp. chopped cilantro
freshly ground pepper
salt
4 oz. shredded cheddar cheese
1/2 cup salsa (optional)
1/2 cup guacamole (optional)

Preheat oven to 375°. Brush 2 large baking sheets with olive oil. I used about 1 tbsp. Brush one side of the tortillas with olive oil, making sure to get the edges moistened. Arrange all the oiled tortillas into one stack. Chop the tortillas in half and chop each half down the middle. Chop each quarter in half so that you get 8 stacks of tortillas. Arrange the tortilla pieces on the greased baking sheets in one layer. Sprinkle salt and chili powder (if you’re using it) on the tortilla pieces. Bake for 8 to 12 minutes, or until they’re golden brown. Make the tuna salad while the tortillas are baking. Drain the tuna. In a bowl, mix the tuna, sesame oil, fish sauce, celery, red pepper, red onion, green onion, and cilantro. Season with some pepper and additional salt, if necessary. When the chips are finished, spread them all out on one baking sheet. Sprinkle cheese on top and bake for 4 to 5 minutes, or until the cheese is bubbling. Pull the chips out of the oven and spread tuna salad on top. Add the salsa and guacamole on top. Serve immediately. If pressed for time, you can use 6 to 7 cups of store-bought tortilla chips for the nachos.

PAJEON (KOREAN SCALLION PANCAKES) (Talked about, not given)

SAUCE

2 tbsps. soy sauce
1 tbsp. water
2 tsps. unseasoned rice vinegar
1 tsp. toasted sesame oil
1/2-1 tsp. coarse Gochugaru (or 1/8-1/4 tsp. red pepper flakes)
1/2 tsp. sugar

Mix together and set aside.

PANCAKES

10 scallions
1 cup all-purpose flour
1/4 cup potato starch
1 tsp. sugar
1 tsp. baking powder
1/4 tsp baking soda
1/4 tsp. salt
1/2 tsp. pepper
1 cup ice water
2 garlic cloves, minced
6 tbsps. vegetable oil, divided

Line large plate with double layer of paper towels and set aside. Separate the green tops of the scallions from the white and light green parts. Halve white and light green parts lengthwise and cut all scallion parts in 2" lengths and set aside. Whisk flour, potato starch, sugar, baking powder, baking soda, salt and pepper together in medium bowl. Add ice water and garlic. Whisk until smooth. Using a rubber spatula, fold in scallions until mixture is evenly combined. Heat 2 tbsps. oil in 10" non stick skillet over medium high heat until just smoking. Stir batter again then pour half into the skillet. Spread?batter into evenly thick round, making sure scallions are distributed in single layer. Shake skillet to distribute oil beneath pancake. Cook, adjusting heat to maintain gentle sizzle, until underside is golden brown, 3 to 5 minutes. Flip pancake and press firmly into skillet with back of spatula to flatten. Add 1 tbsp. oil to edges of skillet and continue to cook. Press?pancake occasionally, to flatten, until second side is spotty golden brown, 2 to 4 minutes. Transfer to prepared plate. Repeat with remaining oil and batter. Drain second pancake on plate for 2 minutes. Cut each pancake into 6 wedges and serve, passing the sauce separately.

EGG FLATS BREAKFAST SANDWICHES 7-31-21 Top of page

12 eggs
2 tbsps. milk
1/2 tsp salt and pepper
1/8-1/4 tsp. garlic powder
1/8-1/4 tsp. onion powder

Preheat oven to 325°. Place ingredients in blender. Pour into 9x13" non stick pan or pan lined with parchment. Cook until not quite set in center, let cool.

PAJEON (KOREAN SCALLION PANCAKES) 7-31-21

SAUCE

2 tbsps. soy sauce
1 tbsp. water
2 tsps. unseasoned rice vinegar
1 tsp. toasted sesame oil
1/2-1 tsp. coarse Gochugaru (or 1/8-1/4 tsp. red pepper flakes)
1/2 tsp. sugar

Mix together and set aside.

PANCAKES

SOY BASTED PORK CHOPS WITH HERBS AND JALAPENOS (From bonapetit.com) 7-31-21

1/4 cup soy sauce
1/4 cup unseasoned rice vinegar
2 tbsps. dark or light brown sugar
4 1/2" thick bone-in pork blade or rib chops
Vegetable oil (for grill)
Kosher salt
Tender herbs (such as mint and cilantro) and sliced jalapeños (for serving)

Stir soy sauce, vinegar, and brown sugar in a small bowl until sugar is dissolved. Prick pork chops all over with a fork and place in a large resealable plastic bag. Pour in half of marinade, seal bag, and turn to evenly coat pork chops. Set remaining marinade aside. Let pork chops sit at least 10 minutes, or chill up to 1 day (cover and chill remaining marinade too). Prepare a grill for medium heat; oil grate. Remove pork chops from marinade; discard marinade. Season chops lightly with salt and grill, drizzling with reserved marinade and turning occasionally, until cooked through, 6–8 minutes. Top pork chops with herbs and jalapeños before serving.

ADULT REESE'S PEANUT BUTTER CUPS (From bonapetit.com)

1 cup smooth natural peanut butter
1/2 tsp. vanilla extract
Kosher salt
1/2 cup sugar
11 oz. semisweet chocolate, finely chopped, divided

Beat peanut butter, vanilla, and salt in the bowl of a stand mixer fitted with the paddle attachment on medium speed just until smooth. Stop mixer. Heat sugar and 3 tbsps. water in a small saucepan over medium, stirring with a heatproof rubber spatula until sugar is dissolved and you have a clear syrup. Stop stirring as soon as mixture comes to a boil, then clip candy thermometer to the side of the pan and continue to cook, swirling pan occasionally and washing down sides with a wet pastry brush to dissolve any sugar crystals, until thermometer registers 248°. Immediately remove from heat. With mixer on medium-low, carefully and gradually stream syrup down inside of bowl into peanut butter mixture, avoiding the paddle if possible to minimize sugar splatter. As soon as all of the syrup has been added, increase speed to medium and beat just until mixture comes together in a single mass and pulls away from the sides of the bowl. Transfer filling to a sheet of parchment paper (don’t scrape the sides of the bowl) and cover with another sheet of parchment paper. While still warm, roll out filling to create an even, 1/4" thick slab. Slide parchment onto a rimmed baking sheet and let sit at room temperature until set, about 1 hour. Uncover filling. Using a round cutter or an upside-down shot glass with a diameter slightly smaller than the base of baking cups, punch out as many rounds of filling as you can. Save scraps for eating or discard. Cover rounds and chill until you’re ready to assemble the peanut butter cups. Using scissors, trim baking cups to about 2/3" tall, then place in the cups of a standard 12-cup muffin pan. Pour water into a small saucepan to come 1" up the sides and bring to a bare simmer over medium heat. Remove from heat and place next to muffin pan. Place 5 oz. chocolate in a heatproof bowl and set over saucepan with water. Stir often until chocolate is melted and an instant-read thermometer registers 114°. Remove bowl from saucepan and add 3 oz. "seed" chocolate. Stir vigorously until most of the seed chocolate is melted and thermometer registers 82°. Place bowl back over saucepan and stir constantly until thermometer registers 90°. Chocolate should now be tempered and ready to use. Using 2 spoons and a kitchen scale, dollop 11 g chocolate into each baking cup, then tap pan on counter to spread out chocolate. Remove filling from refrigerator and, working one at a time, gently press each round into chocolate in baking cups so they are centered and chocolate comes up the sides and is level with surface of filling. Let sit at room temperature until chocolate is set, 10–15 minutes. Add remaining 3 oz. chocolate to tempered chocolate and set over saucepan again (return saucepan to heat if needed); stir until melted. Using a small offset spatula or spoon, spread about 1 tsp. chocolate over each peanut butter cup, making it as even as possible and anchoring to the sides of the baking cups. Tap pan on counter, working quickly so chocolate hasn’t had time to set, to smooth out surfaces. Chill until chocolate is set, at least 10 minutes. Serve at room temperature.

Click here to go to the next month of radio recipes.

Click here to go back to the list of radio recipes.

Click here to go back to the main page.