Carter Family Recipes (2024)

If You’re Making Miso Butter Pasta, a Few Tips

• Cook the pasta less than the package instructions.Because the pasta gets finished in the sauce, you’ll want to keep that great al dente texture. Plan to cook for one minute less than the instructions call for al dente.
• Reserve some pasta water.This is the key ingredient for making a lush, glossy sauce. You’ll use between 1 and 1 1/2 cups, but it never hurts to have a little more just in case.
• Add miso to the pasta water.Rather than whisk the miso paste directly into the butter in the pan (it’s tough to get all those little lumps out), first combine it with one cup of the pasta water and whisk together. It easily softens and dissolves into the water and the sauce stays lump-free.
• Add more water as needed.If at any point the sauce feels too thick, add more pasta water to the skillet a few tablespoons at a time. I think an additional 1/2 cup makes for an ample amount of sauce with a nice consistency.
• The panko topping is optional.A sprinkle of toasted panko breadcrumbs over the pasta adds a really nice contrast. But it might not be for all eaters, and that’s OK. The dish will still be totally delicious, even if you skip it.

Ingredients

• 8Tablespoons(1 stick) unsalted butter, divided
• 1/2cuppanko breadcrumbs
• 1/4teaspoonkosher salt, plus more for the pasta water
• 1/8teaspoonred pepper flakes (optional)
• 1ounceParmesan cheese (1/2 cup firmly packed freshly grated or 1/3 cup store-bought grated)
• 1clove garlic
• 1poundlong dried pasta, preferably mafaldine, bucatini, or linguine
• 1/4teaspoonfreshly ground black pepper
• 1/4cupwhite or yellow miso paste

Procedure

1. Bring a large pot of salted water to a boil.
2. Meanwhile, melt 2 Tablespoons of the unsalted butter in a large, high-sided skillet over medium heat. Add 1/2 cup panko breadcrumbs, 1/4 teaspoon kosher salt, and 1/8 teaspoon red pepper flakes if using. Cook, stirring regularly, until golden brown, about 3 minutes. Transfer to a small bowl and wipe the skillet clean with paper towels.
3. Finely grate 1 ounce Parmesan cheese (about 1/2 packed cup) or measure out 1/3 cup store-bought grated, plus more for serving, if desired. Finely grate 1 garlic clove.
4. Add 1 pound long dried pasta to the boiling water and cook for 1 minute less than the package instructions for al dente.
5. Reserve 1 1/2 cups of the pasta water. Drain the pasta.
6. Place 1/4 cup white or yellow miso paste and 1 cup of the pasta water in a glass measuring cup or small bowl. Whisk until smooth.
7. Melt the remaining 6 tablespoons unsalted butter in the reserved skillet over medium heat.
8. Add the garlic and cook until fragrant, 20 to 30 seconds.
9. Add the miso mixture and 1/4 teaspoon black pepper. Whisk until mostly smooth. Bring to a simmer. Cook, stirring regularly, until slightly thickened, 1 to 2 minutes.
10. Add the Parmesan cheese and whisk to combine.
11. Add the pasta and toss to coat. If the sauce is too thick, thin it out with more pasta water a tablespoon at a time.
12. Serve topped with the breadcrumbs. Taste and season with more kosher salt and black pepper as needed.

Cook’s Notes

Storage:Leftovers can be refrigerated in an airtight container for up to 4 days. Reheat over low heat on the stovetop and thin the sauce out with a few spoonfuls of water.

Get all the goodness of hash browns and a rich Fontina and goat cheese egg custard in this unexpected quiche. With fresh green asparagus and tarragon, it’s perfect for a springtime brunch, lunch, or light dinner.

Ingredients

• 4 medium russet potatoes (about 2 pounds), peeled
• 1 1/2 teaspoons kosher salt, divided
• 3/4 teaspoon freshly ground black pepper, divided
• 2 Tablespoons vegetable oil
• 3 Tablespoons unsalted butter, divided
• 4 medium shallots, thinly sliced
• 6 large eggs, room temperature
• 1 1/4 cups half-and-half
• 1 teaspoon mustard powder
• Pinch of grated nutmeg
• 1 Tablespoon finely chopped tarragon
• 5 ounces Fontina cheese, grated (about 1 1/2 cups)
• 4 ounces fresh goat cheese, crumbled (about 3/4 cup)
• 1/2 bunch asparagus (about 1/2 pound), ends trimmed

Special Equipment

• A 10-inch cast-iron skillet

Procedure

1. Preheat oven to 350°F.
2. Using the coarse grater disk on a food processor or the largest holes on a box grater, shred potatoes.
3. Toss with 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Transfer to a clean dishtowel, gather together ends of towel, and thoroughly wring out excess liquid over the sink; Transfer potatoes to a bowl and set aside.
4. Heat oil and 2 Tablespoons butter in a 10″ cast-iron skillet over medium-high until butter is melted.
5. Add potatoes and immediately start forming into a crust by pushing potatoes flat against bottom and sides of pan with a 1/2-cup dry measuring cup. Continue cooking, pressing potatoes up sides of pan if they start shrinking, until potatoes are bound together and bottom of crust is starting to brown, about 10 minutes.
6. Remove pan from heat and set aside.
7. Meanwhile, melt remaining 1 Tablespoon butter in a small skillet over medium heat. Add shallots and sauté until translucent, 5-6 minutes; set aside.
8. Whisk eggs, half-and-half, mustard powder, nutmeg, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper in another large bowl. Whisk in tarragon and set aside.
9. Sprinkle Fontina cheese, goat cheese, and sautéed shallots evenly over bottom of crust, then pour in egg mixture. Arrange asparagus decoratively on top.
10. Bake until quiche is set and crust is well browned, 30-35 minutes.
11. Let cool to room temperature before cutting into wedges and serving from the pan.

Do Ahead.

• Quiche can be made up to 1 day in advance. Cool to room temperature, then wrap with plastic and refrigerate. To reheat, bake at 325°F until warmed through, 15 to 20 minutes.

Ingredients

• 2-3 ounces pepperoni
• 2 cloves garlic, thinly sliced
• 3/4 teaspoon (3g) red pepper flakes
• 28 oz (800g) can crushed San Marzano tomatoes
• Generous pinch of granulated sugar
• Salt and pepper, to taste
• 2 Tablespoons (28g) unsalted butter

Procedure

1. In a medium saucepan sautéed pepperoni over medium heat. Once has started to brown add the garlic and cook for 1 minute or until lightly toasted. Stir in the red pepper flakes, and toast for 30 seconds or until fragrant.
2. Add the tomatoes, sugar, salt and pepper to taste, thyme Bring to a simmer over medium heat and cook for 3 to 5 minutes or until the sauce reduces and slightly thickens.
3. Pour the sauce into a bowl and season with salt to taste. Stir in the butter until melted and emulsified. Set aside.

Beurre Manié[bur man-yay],noun: A kneaded paste of butter and flour added to a soup or sauce toward the end of cooking in order to thicken.

If you add flour straight into hot liquid, you just end up with a clumpy sauce, right? With a beurre manié, you prevent this from happening because the individual flour particles are coated with a bit of fat. The butter melts as you whisk the beurre manié into the sauce, releasing the flour evenly into the liquid to thicken. As an added bonus, the butter enriches whatever you’re cooking!

If your dish is nearly done cooking and you feel that it’s soupier than you’d like, a simple beurre manié can save the day. Here’s how it works!

To make one, just combine equal parts flour andsoft butter– one to two tablespoons of each should do the trick. Work them briefly against the counter until you have a uniform paste. Add it into your soup or sauce and whisk until it has completely dissolved. Continue cooking for a few more minutes until the taste of raw flour has gone.

A beurre manié actually does the same job as aroux. A roux can lose its ability to thicken over long cooking periods, so you might choose to use a beurre manié instead if you’re making a sauce from a long-cooked braise or planning to simmer your soup for a while. A beurre manié is also useful if you decide you want a thicker sauce at the last minute or if a sauce didn’t thicken as much as you thought it would.

Either way, this is definitely a good trick to have in your pocket!

Ranchero sauce contains only seven ingredients (all of which are available at any grocery store) so it’s super easy to throw together at a moment’s notice. A fresh tomato-based sauce, the name is a nod to ranchers who would make it quickly over a wood fire to add to their meals.

There are many versions that exist, which vary depending on the peppers used or the ingredients omitted (such as garlic). Once you learn how to make it, you can play with it by swapping in other fresh peppers.

Ingredients

• 1medium Jalapeño pepper
• 1/2medium serrano pepper
• 1poundroma tomatoes (4 to 5)
• 1unpeeled clove garlic
• 1/4medium white onion
• 2sprigs fresh cilantro
• Kosher salt

Procedure

1. Heat a large cast iron comal or skillet, or other heavy-bottomed skillet over medium-high heat until hot. Meanwhile, trim and halve 1 medium Jalapeño pepper lengthwise. Remove the seeds from the jalapeño and 1/2 medium serrano pepper.
2. Add the Jalapeño, serrano, 1 pound roma tomatoes, 1 unpeeled garlic clove, and 1/4 medium peeled white onion to the skillet. Cook, flipping or rotating everything every 2 minutes, until charred in spots all over, about 8 minutes total.
3. Peel the garlic and place in a blender or food processor fitted with the blade attachment. Add the tomatoes, onion, and peppers. Pulse several times until you get a chunky consistency. Transfer to a bowl.
4. Finely chop the leaves and tender stems from 2 fresh cilantro sprigs (about 1 tablespoon), add to the sauce, and stir to combine. Taste and season with kosher salt as needed. 

All of you Biscoff cookie fans out there, please stand up! This fun, easy-to-assemble Biscoff cookie tiramisu istheperfect dessert for you. Between the coffee or milk-soaked spiced cookies,Biscoff cookie spread, and rich orange-flavored mascarpone cream filling, this no-bake dessert will be a huge hit at your next gathering.

These days, mascarpone isn’t as novel of an ingredient as it once was, but if you are still struggling to find it in your local grocery store, good old Philly cream cheese will do just fine. In my opinion, no adjustments to the recipe are needed in that case, but the finished cream will be slightly firmer. You can always add an additional half cup ofwhipped creamif you want softer results.

Ingredients

• 2cupscold whole milk or strongly brewed coffee
• 1/2cuporange liqueur, such as Grand Marnier, divided
• 3large eggs
• 1/2cupgranulated sugar
• 1teaspoonkosher salt
• 1 1/2pounds(24 ounces) mascarpone cheese
• 1cupcold heavy cream
• 2(8.8-ounce) packages Lotus Biscoff Cookies (about 44 cookies)
• 1(14-ounce) jar Lotus Biscoff Cookie Butter (about 1 1/2 cups)
• 4tablespoonsnatural unsweetened cocoa powder, divided

Procedure

1. Place 2 cups whole milk or strongly brewed coffee and 1/4 cup of the orange liqueur in a wide, medium bowl. Stir to combine.
2. Place 3 large eggs, 1/2 cup granulated sugar, and 1 teaspoon kosher salt in a large heatproof bowl. Fill a medium saucepan with about an inch of water (the heatproof bowl should be able to fit onto the saucepan without the bowl touching the water), and bring to a boil over high heat.
3. Fit the bowl onto the saucepan. Using a whisk or an electric hand mixer with the whisk attachment, beat on medium speed, moving in circles and making sure to mix around the edges, until the mixture is hot to the touch, thick, and pale yellow in color, 3 to 5 minutes with a mixer or 15 to 25 minutes by hand.
4. Remove the bowl from the saucepan. Add the remaining 1/4 cup orange liqueur and whisk until combined, about 20 seconds. Add 1 1/2 pounds mascarpone cheese and beat on medium speed or whisk by hand until smooth, 1 to 2 minutes.
5. Place 1 cup cold heavy cream in the bowl of a stand mixer (or medium bowl if whisking by hand or using an electric hand mixer). Beat with the whisk attachment on medium speed until frothy, about 1 minute. Increase the speed to high and beat until stiff peaks form, 1 to 2 minutes more.
6. Transfer 1/3 of the whipped cream (about 1 cup) into the mascarpone mixture and fold until combined to lighten. Add the remaining whipped cream and gently fold until just combined.
7. Line the bottom of a 9×13-inch baking dish with one layer of dipped Biscoff cookies (about 22): Fully dip each cookie one at a time into the milk or coffee mixture for 2 seconds, then arrange in the baking dish in a single tight layer, breaking or trimming the cookies as needed to fit.
8. Transfer 1 (14-ounce) jar Biscoff Cookie Butter (about 1 1/2 cups) to a medium microwave-safe bowl. Microwave on high until pourable, 45 seconds to 1 minute. Using a spoon, drizzle half of the cookie butter (about 3/4 cup) over the layer of soaked cookies. Let sit for a few minutes.
9. Dollop half of the cream mixture (about 2 1/2 cups) over the layer of cookie butter and spread into an even layer, making sure to go all the way to the corners. Place 2 tablespoons of the cocoa powder in a fine-mesh strainer and sift it evenly over the entire surface.
10. Repeat dipping and arranging the remaining package of Biscoff cookies to create a second full layer. Drizzle with the remaining cookie butter over the cookies, and top with the remaining cream mixture.
11. Sift the remaining 2 tablespoons cocoa powder over the top of the tiramisu. Top decoratively with more whole or crushed Biscoff cookies if desired. Wipe the edges of the baking dish clean with a damp paper towel if needed. Cover the baking dish with plastic wrap. Refrigerate for 12 to 24 hours before serving.

If You’re Making Biscoff Cookie Tiramisu, a Few Tips

Classic tiramisuisn’t overly difficult to make, but some recipes can be a pain, calling for excessive egg yolks or even making meringue and creating more dishes to clean. I wanted to create a recipe that dirties fewer bowls and doesn’t leave you with a bunch of egg whites, wondering what to do with them. Here are a few tips that will guarantee that your Biscoff cookie tiramisu is a hit.

• Use whole eggs.It’s much easier and creates a slightly lighter dessert. (I say ‘“slightly” because cookie spread plus mascarpone cheese add just enough fat for a creamy, luscious bite.)
• Omit the booze or try a substitution.This dessert contains alcohol, but you can easily omit it and substitute it for orange juice or milk. Grand Marnier, an orange-flavored liqueur is my choice, as it melds beautifully with the warm spices of Biscoff cookie, but other liquors like rum or more traditional Marsala wine will be a great option.
• Go with natural unsweetened cocoa powder.I specifynatural cacao powder in the recipe over a darker, more robust Dutch-processed version. Natural cacao powder has a fruitier, more mellow flavor and a beautiful cinnamon-brown color that complements the nature of the dessert.

Salty, sweet and crunchy, and so easy to make, you’ll want to make these every day. Put a tray out and see how fast they go.

Ingredients

• 1 pound of bacon with each slice cut in half
• 2 large apples, peeled and cut into 1-inch slices
• cinnamon sugar for sprinkling
• toothpicks for bacon and apples

Procedure

1. Preheat oven to a low broil or 400 degrees. Wrap 1/2 piece of bacon around each apple slice until you run out of bacon.
2. Place each bacon bite on a foil-lined baking sheet and sprinkle each with cinnamon sugar. Bake around 10 minutes each side or until bacon is a deep brown and edges are crispy. Remove from heat and sprinkle with more cinnamon sugar. Skewer with toothpicks for serving and enjoy!

Ingredients

• 1 package (19 ounces) Mild Italian Sausage casings removed
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 4 ounces mushrooms, finely chopped
• 12 ounces mozzarella cheese, cubed or shredded
• 2 egg yolks
• 6 tablespoons butter
• 6 tablespoons flour
• 3 cups milk (not skim)
• 12 uncookded Cannelloni pasta shells
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 teaspoon dried oregano

Procedure

1. Preheat oven to 400°F.
2. To make the filling In a large skillet, sauté onions and mushrooms in olive oil over medium heat for 5 minutes until vegetables are tender.
3. Add sausage; crumbling it with a wooden spoon into small pieces as it cooks. Stir and cook all ingredients until the onion is softened and the sausage is no longer pink and is starting to brown. Set aside.
4. To make béchamel sauce.Melt butter in a medium saucepan over medium heat. Add flour and stir until well incorporated. Slowly, add milk and whisk together until smooth. Continue whisking until sauce comes to a slow boil and starts to thicken. Stir half this sauce into the sausage mixture. (Reserve the other half to pour on top of the cannelloni.) Add cubed mozzarella to the sausage and sauce mixture and continue stirring while slowly whisking in the egg yolks; mix to combine cover and set aside.
5. Cook pasta according to package directions, rinse under cold water and reserve being careful to keep the pasta from breaking.
6. Spread 3/4 cup of the reserved béchamel sauce on the bottom of a 9×13-inch oiled baking dish. Spoon filling into each pasta tube. Start from one end and using your finger to push the filling all the way through.
7. Nestle the cannelloni in the sauce and cover with remaining béchamel sauce.
8. Top with mozzarella cheese and Parmesan cheese. Sprinkle with oregano.
9. Bake in preheated oven for 45 minutes or until heated through; and cheese starts to turn golden. Remove from oven, let stand for 5 minutes, then serve.

When we set out to make a chocolate chip cookie worthy of the title Recipe of the Year, we knew we had to create a version that combined ingredients and techniques in never-before-seen ways. This big, ultra-buttery cookie — full of deep caramel notes thanks to nutty brown butter — is exactly that. The texture (ultra-soft but also a little bendy!) comes from the tangzhong starter as well asbread flour, which lends a satisfying chew.And then there’s the chocolate: a big pile of choppedsemisweet wafers that add sweetness and complexity. Taken all together, this is a chocolate chip cookie in a bolder, richer, and more sophisticated territory than it’s ever been before.

Ingredients

• 2 cups (426g) light brown sugar, packed
• 2 teaspoons table salt
• 16 tablespoons (226g) unsalted butter, cut into 1″ pieces
• 1/2 cup (113g) milk, whole preferred
• 2 3/4 cups (330g)King Arthur Unbleached Bread Flour, divided
• 2 large eggs, cold from the refrigerator
• 1 tablespoonKing Arthur Pure Vanilla Extract.
• 1 3/4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 2 cups (340g)semisweet chocolate, preferably 60% to 65% cocoa content*

Procedure

1. In a large bowl, combine the brown sugar and salt. Set aside.
2. To brown the butter: In a saucepan over medium-high heat, melt the butter. After several minutes, the butter will sizzle and may spatter. Continue to cook the butter, swirling the pan regularly, for about 5 to 7 minutes, until it’s a dark golden brown color and brown bits start collecting at the bottom of the pan; the butter will have stopped sizzling and may also have a layer of foam on the surface.
3. Once the butter is browned, immediately pour it over the sugar mixture (be sure to scrape out the brown bits at the bottom) and whisk vigorously to combine; this helps dissolve the sugar slightly and creates the shiny surface of the baked cookies. (The mixture will stay lumpy and won’t become smooth at this point.) Set the empty saucepan aside to cool slightly.
4. To make the tangzhong: In the same saucepan used to brown the butter, combine the milk with 3 tablespoons (23g) of the bread flour and whisk until no lumps remain.
5. Place the saucepan over low heat and cook the mixture, stirring regularly with a whisk and then a flexible spatula, until it’s thickened, paste-like, and starts to come together into one mass, about 2 to 3 minutes.
6. Remove from the heat and transfer directly to the bowl with the butter and sugar. Whisk until mostly smooth; some lumps of the tangzhong mixture are OK.
7. Add the eggs and vanilla and continue whisking until smooth.
8. Weigh or measure the remaining 2 1/2 cups plus 1 tablespoon (307g) bread flour by gently spooning it into a cup, then sweeping off any excess. Add the bread flour to the bowl with the butter and sugar, then add the baking powder and baking soda. Using a whisk or flexible spatula, stir until well combined and no dry spots remain.
9. Place the bowl, uncovered, in the refrigerator and allow it to cool for 10 to 15 minutes.
10. While the batter is cooling, use a serrated knife to roughly chop the chocolate into coarse pieces. Avoid chopping the chocolate too fine, as small pieces will melt when mixed into the dough.
11. Remove the dough from the refrigerator and fold in the chopped chocolate. Cover the bowl and return to the refrigerator for 24 to 72 hours to allow the flavors to intensify.
12. To bake the cookies:When you’re ready to bake, remove the chilled cookie dough from the refrigerator and let it rest at room temperature for about 10 to 15 minutes to allow it to warm up slightly. Meanwhile, preheat the oven to 350°F with a rack in the center.
13. Scoop the dough into 85g to 90g portions; a levelscone and muffin scoop workswell here. If you’re scooping by hand, the mounds of dough should be about 2 1/4″ in diameter. To make smaller cookies (that are still generous in size), scoop the dough into 50g portions using ajumbo cookie scoop.
14. Arrange the scooped cookie dough on parchment-lined baking sheets, them 3″ to 4″ apart. (Five dough balls fit perfectly on ahalf-sheet pan. The 90g cookies can be arranged in a 2-1-2 pattern; the 50g cookies can be arranged in a slightly staggered 4 x 2 pattern.) For consistently shaped cookies, roll each piece of dough into a smooth ball before baking.
15. Bake the large (90g) chocolate chip cookies for 18 to 22 minutes or the smaller (50g) cookies for 15 to 18 minutes, until the edges are set and the cookies are browned, rotating the pan halfway through baking to ensure even browning. (For best results, bake one pan of cookies at a time.) Remove the cookies from the oven and let them rest on the baking sheets until cool enough to handle, at least 15 minutes.
16. Storage information: Store leftover chocolate chip cookies, covered, for up to 5 days; their slightly crispy edges will soften and the cookies will maintain a soft texture. Freeze baked cookies for longer storage.
    

Cook’s Notes

• Use chopped wafers or bars for best results; if using chocolate chips, chop them roughly before incorporating.

Ingredients

• 5 slices of bacon, chopped
• 1/2 cup yellow onions, chopped
• 3 cups cabbage, cut in thin strips
• 10-12 shrimp, tail off & deveined
• 1 link of kielbasa or smoked sausage, cut 1/2 in
• 1 Tablespoon olive oil
• 1 teaspoon seafood seasoning
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1/2 teaspoon oregano
• 3 cloves minced garlic
• pinch of crushed red pepper, optional
• 2 Tablespoons butter
• 1 teaspoon apple cider vinegar

Procedure

1. Season shrimp with olive oil and seafood seasoning. Put aside.
2. Cook bacon and remove from skillet. Leave the grease in the skillet.
3. Add sausage and brown on each side. Remove and put aside.
4. Add shrimp and cook on each side, approximately 3 minutes on each side, until shrimp are a pinkish color and make a “c” shape. Remove and put aside.
5. Add 1 tablespoon butter and add onions, paprika, oregano, salt, pepper, and crushed red pepper. Cook for approximately 5-6 minutes until the onions begin to soften. Add garlic and cook until fragrant.
6. Add in 1 tablespoon butter and apple cider vinegar. Allow them to incorporate and then add in cabbage, tossing really well.
7. Cook for approximately 12 minutes, until cabbage is tender. Stir in bacon, shrimp and sausage. Enjoy!