recipes: #freezer

  • braised short ribs in red wine sauce
    This is such a delicious and easy way to prepare braised short ribs. The pressure cooker does most of the heavy lifting. You just need to brown the meat, soften the veggies, toss in some flour, then add everything else. The frozen pearl onions help reduce prep time. We dug this out of a vintage Jacques Pepin book, The Short-Cut Cook. short ribsrendered fatfrozen pearl onionscarrotsgarlicflourherbes de Provencesaltblack pepperred bliss potatoesred wineparsley
  • cook's illustrated basil pesto (doubled)
    This is the first pesto recipe that we've really liked. Other recipes were either bland or had too much olive oil. The flavors in this one are super fresh! Adapted from Cook's Illustrated. Parmesan cheesegarlicfresh basilparsleyextra-virgin olive oilpine nutssaltsalt and pepper
  • cook's illustrated mushroom bisque
    This soup is so comforting and earthy. The technique is brilliant and the taste is amazing! The recipe involves a few different phases and different types of equipment, but for us, the trouble is totally worth it since the taste is so delicious! We freeze leftovers to make easy meals for our two-year-old daughter. white mushroomscremini mushroomsshiitake mushroomssaltvegetable oilonionfresh thymepepperdry sherrywaterchicken brothheavy creamegg yolkslemon juicesalt and pepperheavy creamfresh chives
  • cook's illustrated thai chicken soup (doubled for parties and to store)
    We made this soup for friends and family during the 2013 holiday season. Everyone loved it! Processing the lemongrass and shallots felt like the most time-consuming part, so next time we will try chopping it all up in a food processor. Adapted and adjusted from the base recipe published in the January-February 2007 issue of Cook's Illustrated. vegetable oillemongrassshallotscilantrofish saucechicken brothcoconut milkcoconut milksugarwhite mushroomsskinless chicken breastslime juiceThai red curry pastefish saucecilantro leavesserrano chilesscallionslimes
  • cook's illustrated's salted thin and crispy oatmeal cookies
    This recipe is a fun take on the traditional oatmeal cookie. There are no raisins, and the cookie itself is thin, crispy, and a little salty. Amazing! baking powderbaking sodasaltflourunsalted buttersugarlight brown sugareggvanilla extractrolled oatscoarse sea salt
  • cook’s illustrated harira (moroccan lentil & chickpea soup)
    This soup is an improved, more complex version of the Moroccan chickpea stew we've been making for years. After the mise en place is done, the execution of the recipe is rather easy. The orzo in this soup gives it a lovely body and texture. ground coriandersmoked paprikaground cuminground cinnamonred pepper flakesolive oilonioncelerygarlicgingercilantroparsleychicken brothwaterchickpeasbrown lentilscrushed tomatoesorzoSwiss chardlemon juicecilantroparsleysaltpepperlemon wedgesharissa
  • fluffy pancakes from scratch
    We found this basic pancake recipe online and it turned out delicious! We usually prepare these on the weekend. Cool any leftovers to room temp, then store in the freezer for quick and easy breakfasts during the week. We usually warm them in the toaster or in a non-stick skillet until heated through and slightly crisp. butterall-purpose floursugarbaking powdersaltmilkbuttereggvanilla extractavocado oilsyrup/honey/jam and/or powdered sugar
  • ina garten's cauliflower & celery root soup
    This soup tastes so rich and creamy that it's hard to believe that it only contains 2 tablespoons of cream in it. olive oilyellow onionscelery rootfennelcauliflowerchicken stockkosher saltwaterheavy creamsaltcroutons or cheese crispschivesolive oil
  • jacques pepin's split pea soup with cracklings
    We were drawn to this recipe for several reasons. * We like split pea soup. * It makes use of leftover chicken skin. * Split peas are inexpensive. * It makes a big pot that can stretch over several meals or feed a party. * Leftovers freeze well. * It’s a Jaques Pepin recipe! We were pleased with the result and would definitely make it again the next time we have unused chicken skin. The crisped chicken skin kind of tastes like chicharon (deep-fried pork rind) in this dish. Adapted from Jacques Pepin's Essential Pepin. chicken skinonionsgarlichamwater or brothherbes de Provencesaltblack peppertabascosplit peas
  • momofuku milk bar's corn cookie
    The first time we tasted this cookie, a coworker had gifted it to us. We took one bite and we were blown away! As we chewed away and breathed in through our noses, this cookie exuded such an intense essence of corn. It was delicious and comforting. Adapted from Momofuku's Lucky Peach Magazine. buttersugareggall-purpose flourfreeze-dried corn powdercorn flourbaking powderbaking sodakosher salt