Watch Good Eats – S2E5 – The Fungal Gourmet in Educational & How-To |  View More Free Videos Online at Veoh.com

Mushrooms! – AKA Jill’s Guide to Entertaining!

Recipes on Foodnetwork.com as usual:

The Fungal Saute and That Ol’ Cap Magic

Here are our lovely Crimini mushrooms, or baby portobellos.  First step is to remove the stems from the caps.  Then take a sip of wine.  Next, slice the stems, and some of the caps for the saute and set aside the other caps for stuffing.  Take a sip of wine.

Saute the mushrooms and shallots in butter.  When they are cooked down, deglaze the pan with cognac, take a sip of the cognac first to make sure it tastes good.

Next add in the cream and herbs.  Take another sip of wine.  Let this all cook down a bit and remove from heat.

Toss the caps in olive oil and herbs and place them under the broiler for about 10 minutes.  Go ahead and take this time to talk with friends and enjoy a glass of wine. After all, entertaining is supposed to be fun.

Once the caps are tender, fill them with the stuffing and place them back in the oven and broil on high for another 3-4 minutes.  Make sure your glass and your guests’ glasses are refilled.

Eat!  And, if you are like Jill, serve with 3 or 4 other appetizers.

Watch Good Eats – S2E6 – Crust Never Sleeps in Educational & How-To |  View More Free Videos Online at Veoh.com

Get the Delicious pie recipe here on foodnetwork.com

Doing our Alton Brown best, we measured our dry ingredients by weight, not forgetting to tare between each addition.

Working with the various temperatures and integrations of butter is one of the more challenging bits to this recipe.

Our Dino spray bottle doing his job. ARRRRRRRR!!! (Get your own)

Note: definitely be sure to wet the dough enough.  We didn’t and had to moisten it some more even after it spent 20 minutes in the refrigerator. More on this later…

Don’t do what Peter did and forget to peel the pears until after you’ve halved and cored them

The pear slices take a nice hot bath in the balsamic. Yum!

The filling is done! And easy!  We’ll have to experiment with other flavors next time.

Rolling this dough was the hardest part of the recipe for sure.  We don’t own a big rolling pin like AB uses – just a smaller French rolling pin which made this significantly harder.  Also, remember how we told you to make sure you hydrate the dough sufficiently – even after our goof earlier it was still a bit to dry which further added to the challenge of rolling.

The ice-cold pan that AB suggests you use if the dough becomes to warm is an excellent tip, however.

Pound cake receives a dice before it goes onto the dough.

There she is!  Not a perfect folding job, but the relative dryness of the dough didn’t let us do this step much better.

Awww, came out looking beautiful though, eh?  Look at what magic a little egg wash and some sugar can achieve

Despite the challenges we faced during this episode, we have to say that the end result was totally worth it.  The crust was indeed both tender and flaky.  Good job, AB!

See you next time and keep cooking!

Footnote: This pie was enjoyed by a faithful reader.  If you become a faithful reader, perhaps you can share in the spoils as well.  Bribes via comments are accepted.

Watch Good Eats – S2E4 – Crustacean Nation in Educational & How-To |  View More Free Videos Online at Veoh.com

A story about the little Shrimp that could.

Get the Recipe here.

The shrimp, which were purchased from Central Market (de-veined), soaked in a brine for 25 min in the fridge.

As AB directs, we made the cocktail sauce in a food processor while the shrimp were at the day spa.

Instead of buying Old Bay, we used a seasoning we had previously purchased from William Sonoma.

After 2 minutes under the broiler, we flipped the shrimp over and put them back in for another minute.

These were some of the most delicious shrimp that we have ever had!  The seasoning was perfect, they were cooked exactly right, still juicy and plump without being over or under done.

The cocktail sauce was wonderful, but I must admit, we only used 2 tablespoons of horseradish instead of 4, and exactly 50% of the people eating it “casually” mentioned that it could have been spicier.

All in all, this was a fast, fun and fantastic appetizer that we will make again.   4 1/2 stars!

Watch Good Eats – S2E3 – Apple Family Values in Educational & How-To |  View More Free Videos Online at Veoh.com

You can grab the recipes here.

We gathered our ingredients together for a brief moment before getting started.  It looks like a lot of food and, well, it sort of is.  We ended up eating on this for 3 days.

Alton looks quite happy to be backed up by a cup of mayo   We are sad to report that, apparently, you can no longer buy these Alton Brown branded ones, but there are other companies making similar products.

Jill dices up the red delicious.  We couldn’t find ginger golds so we used fuji apples in their stead.

All the ingredients (well, we forgot the celery for this picture) are ready to go.

Service! Skeptical about the taste?  We were too. Curry powder?  Really?

Alas, we are happy to report that the end result is delicious.  We all took a few bites of the “traditional recipe” salad before adding all the extras, and it tasted classically yummy, but this punched up version is fantastic as well.

See you next time and keep cooking!

UPDATE:

Just found out that National Fondue Day is this upcoming Sunday, April 11th – NO JOKE.  No Coincidence.

Read All About It Here.

Watch Good Eats – S2E2 – For Whom The Cheese Melts in Educational & How-To |  View More Free Videos Online at Veoh.com

Recipes from this episode can be found here.

We’re back!

We popped the cork on a little bubbly to celebrate the first JillAndPeterEatGood dinner in the new apartment

The whole spread.  The three cheeses you see featured here are from our favorite local cheese shop, Scardello. For our fondue we purchased half a pound of Gruyere, half a pound of Sharfe Maxx, and three ounces of Appenzeller.  Yum!

Zoë is very happy to be grating cheese. Make sure you toss the cornstarch with the grated cheese.

TOWER OF CHEESE!

The fondue is coming along nicely.  Jill sprinkles a handful into the bubbling pot.

Service!  We had summer sausage, bread cubes, apple chunks, and blanched broccoli, cauliflower, and asparagus.  We don’t own a fondue pot, so a cast iron pan that was heated on the cooktop for a few minutes served as our warming base.

Jill and I loved this recipe.  The cheeses were a little bit too “funky” for Zoë to enjoy them, but we found the complex and tangy flavors to hit right on the mark.

See you next time and keep cooking!