Bacon Fat
That ONE Thing
Get the most out of your bacon. In the episode, Juliette explains the proper technique to render bacon fat and create perfectly crisp, flat bacon. Learn how to store the rendered fat and use it to infuse vegetables, baked goods, stews and more with the wonderfully smokey flavor of bacon. The featured recipe is smothered green beans, a wildly flavorful side dish that uses just four ingredients and the easiest cooking technique ever. Smothered Green Beans Ingredients: 12 ounces bacon, diced 3 Tbl bacon fat 1 shallot, thinly sliced 12 ounces fresh green beans, trimmed 2 cups chicken stock...
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Olives
That ONE Thing
Lighten up a comfort food favorite with green olives. Learn how green olives provide bright and buttery flavor to a variety of dishes, including featured recipe Roast Chicken with Green Olives and Herb Sauce. This simple, weeknight recipe is bursting with flavor. Get expert tips on how to perfectly cook a roast chicken and make an easy pan sauce in one hour, using everyday pantry ingredients. Roast Chicken with Green Olives and Herb Sauce For Chicken: 1 lemon| 1 head of garlic| 1/4 cup clarified butter (ghee) or unsalted butter, melted 1/4 cup warm water1 3½–4 lb. whole chicken 1/2 cup...
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Tofu
That ONE Thing
Perfect tofu is easy to make when you know the right technique. On this episode, you’ll learn about the different types of tofu, as well as exactly how to prepare extra firm tofu for an unconventional riff on classic New Orleans yakamein. This spicy ramen bowl features seared tofu and all the vegetables in a savory and spicy broth. Additional tips and explanation demonstrate how to make this dish come together in 30 minutes. The recipe Tofu and Vegetable Yakamein Ingredients: 1 block extra firm tofu Assorted vegetables, chopped small or thinly sliced (such as bell pepper, carrots, mushrooms,...
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Anchovies
That ONE Thing
Anchovies are not the punchline they’ve been made out to be. These delicate, flakey fish fillets bring delicious salty flavor to a variety of dishes. Learn how to use anchovies in a way that highlights their flavor without the overt fishiness. Featured recipe is a creamy baked pasta, a simple dish that uses only two pots and makes for an easy weeknight meal or an ideal addition to a feast of the seven fishes holiday experience. Baked Anchovy Pasta Adapted from Bon Appetite: Baked Pasta with Anchovy Cream by Chris Morocco Ingredients: 1 box of short pasta (like rotini or penne - whole wheat...
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Clarified Butter
That ONE Thing
There’s no need to set off the smoke alarm in your home when cooking. Learn why clarified butter is ideal for high heat cooking and how it ensures the classic Paul Prudhomme recipe for blackened fish turns out perfectly. Juliette explains how easy it is to make your own clarified butter, provides tips on how to use it, and breaks down a favorite Creole recipe for best results. Blackened Fish Adapted from Paul Prudhomme Ingredients 6 Tbl clarified butter (or ghee), melted 3 Tbl blackening season mix 6 (8 to 10-ounce) fish filets (firm-fleshed fish such as red snapper, catfish, redfish,...
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Chinese Five Spice Powder
That ONE Thing
Get spicy! Chinese Five Spice powder is the one thing to bring ALL the flavor to your favorite meals and desserts. Juliette explains the components of five spice powder and how they update the flavor of chocolate brownie cookies. Learn how to get a deliciously chewy, brownie-like texture to your cookies through butter choice, properly creaming butter and sugar, and utilizing the fluff and scoop technique to measure dry ingredients. Chocolate Five Spice Brownie Cookies Assembly 2 1/4 cups AP flour 2/3 cup baking cocoa 1 tsp baking soda 1 tsp Chinese five spice powder 1 cup...
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Vermouth
That ONE Thing
Dry vermouth isn’t just for martinis. Discover why dry vermouth makes the perfect - and less expensive! - alternative to wine in braises, stews and pan sauces. Juliette provides expert tips on how to properly deglaze a pan to create a delicious sauce for strip steak, and includes useful insight on steak preparation, pan selection, and emulsifying butter. This recipe is Adapted from Food & Wine: Garlic Butter Steak Bites by Marianne Williams. Assembly 1-2 pounds beef New York strip steak cut into 1-inch cubes 2 Tbl. vegetable oil 5 medium garlic cloves, finely chopped ⅓ cup dry...
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Miso
That ONE Thing
The best macaroni and cheese doesn’t have to come from fancy, expensive cheese. Learn how adding miso to cheese sauce enhances the flavor of your favorite everyday cheeses, like cheddar and jack. This mac and cheese recipe features tips and tricks to make light blonde roux, which acts as a thickener to a wonderful, velvety cheese sauce. Be sure to watch the companion YouTube video to see the complete dish. Miso Macaroni and Cheese Assembly 1 box of short-cut pasta (like penne or bow ties) 1 tsp salt, plus more for salting pasta water 1 16-ounce carton of half-n-half, room temperature 2 Tbl....
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Chicken Thighs
That ONE Thing
Skip the breasts! Chicken thighs are that one inexpensive and delicious thing to update your recipes. Learn how browning and braising keep chicken skin crisp and the meat juicy to infuse all your favorite chicken dishes with a ton flavor. Juliette discusses recipe Braised Chicken with Saucy Tomatoes, providing the how and why behind each step to help you cook with confident ease. Be sure to watch the companion YouTube video to see the complete dish. Braised Chicken with Saucy Tomatoes This recipe is adapted from Bon Appetit: One-Pan Braised Chicken with Soy Sauce and Tomatoes by Christian...
info_outlineLighten up a comfort food favorite with green olives. Learn how green olives provide bright and buttery flavor to a variety of dishes, including featured recipe Roast Chicken with Green Olives and Herb Sauce. This simple, weeknight recipe is bursting with flavor. Get expert tips on how to perfectly cook a roast chicken and make an easy pan sauce in one hour, using everyday pantry ingredients.
Roast Chicken with Green Olives and Herb Sauce
For Chicken:
1 lemon|
1 head of garlic|
1/4 cup clarified butter (ghee) or unsalted butter, melted
1/4 cup warm water
1 3½–4 lb. whole chicken
1/2 cup pitted green Castelvetrano olives
Salt and black pepper
For Sauce:
Pan drippings, including roasted garlic and lemon
1/4 cup of heavy cream
1 Tbl. Cold butter
1/2 cup chopped fresh tarragon, parsley, and chives
Salt and black pepper as needed
Action - Roast Chicken:
- Preheat oven to 425 degrees.
- Cut lemon into quarters. Cut 1 head of garlic in half crosswise. Melt butter or ghee in a small saucepan or microwave.
- Remove giblets from bird and discard. Pat chicken dry with paper towels. Season liberally all over with salt and pepper. Place one lemon quarter and 1/4 cup of olives into cavity of bird.
- Place chicken breast-side up in a large oven-safe skillet. Arrange remaining lemon and olives around bird. Add garlic cut side down to pan.
- Pour 1/4 cup warm water into pan.
- Drizzle melted butter or ghee over chicken and move pan to oven.
- Roast for 45 minutes, or until chicken is browned and cooked through. Remove chicken from pan and allow to rest 15 minutes before cutting.
Action - Sauce
- Remove lemon, garlic, and olives from pan and reserve. Skim fat off surface of pan drippings.
- Roughly chop roasted olives. Squeeze cloves from roasted garlic and mash with a fork to make a paste. Add olives and garlic paste to sauce pan. Squeeze roasted lemon juice into pan.
- Stir to incorporate into pan drippings. If pan looks a little dry, add a few tablespoons of warm water and heat over medium. Add heavy cream, whisking constantly. Allow to simmer gently until slightly thickened.
- Whisk in 1 Tbl. cold butter. Add 1/2 cup chopped herbs and stir. Taste, season with salt and pepper as needed.
- Carve chicken. Serve with pan sauce.