Recipes

Chocolate Cupcakes


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Chocolate Cupcakes
These cupcakes are fluffy, easy and light. Adapted from Bravetart. Chocolate cupcakes on Happensatthebean.com
Prep Time 15 Minutes
Cook Time 15 Minutes
Servings
People
Ingredients
Prep Time 15 Minutes
Cook Time 15 Minutes
Servings
People
Ingredients
Instructions
  1. Adjust oven rack to lower-middle position and preheat to 350°F For the Cupcakes: Combine butter and coffee in a 3-4 quart stainless steel pot or saucier over low heat. Once melted, remove from heat, then mix in cocoa and chocolate, followed by brown sugar, vanilla, and salt. Mix in eggs and yolks, then sift in flour and baking soda. Whisk thoroughly to combine.
  2. Divide batter between prepared cupcakes, fill about 2/3 to the top. Bake until cupcakes are firm about 15 minutes (a toothpick inserted into the center should come away with a few crumbs still attached).
  3. Cool cupcakes directly in pan for 1 hour. Remove and add frosting of your choice. The one pictured have a chocolate ganache.
Pork Scallopini


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Pork Scallopini
This dish is traditionally made with veal. The briny capers and lemon gives the sauce it’s wonderful finish. Unfortunately finding good veal can be a challenge at times. Pork scallopini on Happensatthebean.com
Cook Time 25 Minutes
Servings
People
Cook Time 25 Minutes
Servings
People
Instructions
  1. Pound out the pork chops to 1/4 inch thickness. Mix the flour, kosher salt and ground black pepper in a large, shallow bowl or plate. Add the pork chops to the flour, one at a time, and flour each pork chop. Gently tap off the excess flour.
  2. Heat a large skillet over high. Melt 1 tablespoon of butter with 1/2 tablespoon of the oil. Place 2 of the pork chops in the skillet and cook for 3-5 minutes on each side, or until golden browned. Remove from the pan and set aside. Add 1 more tablespoon of butter and the remaining oil(if needed). Cook the remaining 2-3 pork chops and place with the other two cooked pork chops.
  3. Melt 1 tablespoon of the butter in the pan over medium high heat, add the mushrooms sauté until browned 2-3 minutes. Add the wine and capers and cook until reduced by half. Add the chicken stock, lemon juice and a few lemon slices and bring to a boil then add the remaining tablespoon of butter and stir, cooking for 2-3 minutes or until sauce thickens slightly. Add the pork back to the pan and warm in the sauce. Garnish with chopped parsley.
Parker House Rolls

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Parker house rolls
This Fannie Farmer classic is one every home cook can easily master. Parker House Rolls on Happensatthebean.com #happensatthebean
Cook Time 35 Minutes
Passive Time 6 Hours
Servings
People
Ingredients
Cook Time 35 Minutes
Passive Time 6 Hours
Servings
People
Ingredients
Instructions
  1. Whisk yeast and ¼ cup warm water in a small bowl; let stand 5 minutes.
  2. Heat milk in a small saucepan over medium until just warm. Combine shortening, sugar, and kosher salt in a large bowl. Add warm milk; whisk to blend, breaking up shortening into small bowl. Whisk in yeast mixture and egg. Add 3½ cups flour; stir vigorously with a wooden spoon until dough forms. Knead dough with lightly floured hands on a lightly floured surface until smooth, 4–5 minutes. Transfer to a lightly oiled bowl; turn to coat. Cover loosely with plastic wrap. Let stand at room temperature until doubled, about 1½ hours.
  3. Preheat oven to 350°. Melt butter in a small saucepan. Lightly brush baking dish with some melted butter. Punch down dough; divide into 4 equal pieces. Working 1 log/piece at a time, roll out on a lightly flour surface into 8-9 pieces.
  4. Add parchment paper to the baking pan. Add dough balls touching one another to form 1 long row. Repeat with remaining dough for 3 rows. Brush with melted butter, loosely cover with plastic, and chill at least 30 minutes or up to 5 hours.
  5. Bake rolls until golden and puffed, 25–35 minutes. Brush with butter; sprinkle sea salt over. Serve warm.
Sautéed Wreckfish


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Sautéed Wreckfish
The Atlantic wreckfish resembles a grouper or bass, it inhabits deep waters of the Eastern Seaboard. Prior to living in Charleston I had never seen or tasted wreckfish. Allegedly it’s one of most sustainable fish in the world. There are less than 10 boats with commercial wreckfish licenses, and each boat is issued a specific quota for the entire year. If you live in a part of the world where it’s available, I suggest give it a try.
Prep Time 5 Minutes
Cook Time 15 Minutes
Servings
People
Prep Time 5 Minutes
Cook Time 15 Minutes
Servings
People
Instructions
  1. Preheat the oven to 375 degrees F.
  2. Sprinkle the fish with salt and pepper. Press the fish into the wondra on a plate to coat both sides. Heat a large oven-safe saute pan(carbon steel)over medium-high heat for 4-5 minutes.
  3. Add canola oil to pan and sauté fish without moving about 2 minutes per side. immediately place pan with fish on the center rack of the oven. Bake until the fish is just cooked through, 6 to 8 minutes, depending on the thickness of the fillets.
  4. Serve with sliced lemon.
Galatoire’s Eggplant


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Galatoire’s Eggplant
While dinning at Galatoire’s in New Orleans many years ago, (the waiter) FX dropped this dish on the table. I was 100% a skeptic, after one bite I became a total believer. Eggplant and confectioners sugar, sounds strange but taste great. Galatoire’s Eggplant on Happensatthebean.com #happensatthebean
Prep Time 10 Minutes
Cook Time 15 Minutes
Passive Time 1 Hour
Servings
People
Ingredients
Prep Time 10 Minutes
Cook Time 15 Minutes
Passive Time 1 Hour
Servings
People
Ingredients
Instructions
  1. In a bowl toss eggplant with salt.
  2. Cover eggplant with a can or small pan. Let eggplant stand 1 hour, or until it gives off most of its liquid. Rinse eggplant and drain well. Pat eggplant very dry with paper towels. Add flour to a large plastic bag, dredge eggplant, shaking off excess.
  3. In a 4- to 5-quart heavy saucepan heat 1 -2 inches oil to 375°F and fry eggplant in several batches (about 3), stirring gently, until golden brown. Transfer eggplant with spider or slotted spoon to paper towels to drain.
  4. Serve eggplant hot with sugar on the side.
Corn Salad


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Corn Salad
In late July thru early September New Jersey & Long Island, NY produce reallly terrific corn. Grilled, boiled or in a risotto it’s difficult not to enjoy. This recipe is based on Ina Garten s with a few changes. Corn salad on Happensatthebean.com #happensatthebean
Course Salad, Side Dish
Prep Time 15 Minutes
Cook Time 15 Minutes
Servings
People
Ingredients
Course Salad, Side Dish
Prep Time 15 Minutes
Cook Time 15 Minutes
Servings
People
Ingredients
Instructions
  1. Prepare your grill, gas or charcoal, with direct, high heat.
  2. You want a bit of char on your corn, so peel off a few of the outer layers of the corn husks first, before grilling.
  3. Place on grill for 15 minutes. Start with husk side down after 10 minutes rollover.
  4. Remove from grill and let cool down.
  5. Cut corn off cob in a large bowl.
  6. Mix corn with tomatoes, scallions, cilantro and red onion.
  7. Add cider vinegar, olive oil, salt, pepper and cayenne and mix well. Serve or chill in refrigerator.
Gumbo


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Gumbo
The secret to this classic is in the gentle cooking of the roux which adds to the velvety texture. Instead of standing over the stove, we make the roux in the oven. A few whisks over a few hours produces a great base for this dish. Gumbo on Happensatthebean.com
Cook Time 1 Hour
Servings
People
Ingredients
Cook Time 1 Hour
Servings
People
Ingredients
Instructions
  1. Preheat oven to 350F.
  2. Place the vegetable oil and flour into a 5 to 6-quart cast iron Dutch oven and whisk together to combine. Place on middle shelf of the oven, uncovered, and bake for 2- 2.5 hours, whisking 2 to 3 times throughout the cooking process.
  3. Stir in the onion, bell pepper and celery and increase the heat to medium and cook until the vegetables are softened, 8 to 10 minutes. Whisk in the stock and water and bring to a simmer. Add the chicken, sausage along with any accumulated juices and simmer until the chicken is cooked through, about 30 minutes. Stir in the okra and cook until tender, 4 to 8 minutes. Season the gumbo with salt and pepper to taste, then stir in the rice and serve sprinkled with the scal-lions.
  4. Place Dutch oven on stove over medium heat. Stir in the onion, bell pepper and celery, cook until the vegetables are softened, 8 to 10 minutes. Whisk in the stock/water and bring to a simmer. Add the chicken, sausage along with any accumulated juices and simmer about 30 minutes. Stir in the okra and cook until tender, 4 to 8 minutes. Season the gumbo with salt and peppers to taste.
  5. Can serve with white rice.
Eggplant Parmigiana


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Eggplant Parmigiana
Eggplant is a wonderful vegetable. Eggplant parmigiana when done well is great, bad eggplant is terrible. This oven-fry method creates a crispy Eggplant Parmesan without the mess of salting and frying. Eggplant parmigiana on Happensatthebean.com #happensatthebean
Instructions
  1. Preheat oven to 400 degrees. Spray a rimmed baking sheet with oil, or pour some oil on baking sheet. Season flour with salt and pepper. Dip eggplant slices in flour, then in egg, then in bread crumbs, pressing crumbs down with fingers if needed to cover evenly. Place in a single layer on oiled baking sheet. Bake in preheated oven for 10 minutes then carefully flip each slice and cook an additional 10 minutes, until nicely browned. Remove from oven and reduce oven temperature to 350 degrees.
  2. In a 9x13 inch baking dish spread just enough sauce to cover bottom of dish. Place a layer of eggplant slices in the sauce. Cover with a 3/4 cup of sauce, a slice or two of mozzarella, and then sprinkle with parmesan cheese. Repeat with one more layer. Pour any leftover marinara and around edges of eggplant slices and top with any cheese that is left. Sprinkle basil on top.
  3. Bake, uncovered, in preheated oven for 30 minutes.
  4. Rest 10-15 minutes and serve.
Soft Pretzels


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Soft Pretzels
On a cold and rainy Saturday we decided to try pretzel making. Soft pretzels are made with a yeast dough and are similar to a good boiled bagel. These offered a nice pillowy interior. Thanks to Alton Brown, our first attempt was a success. Soft pretzels on Happensatthebean.com
Prep Time 20 Minutes
Cook Time 12-15 Minutes
Passive Time 1 Hour
Servings
People
Ingredients
Prep Time 20 Minutes
Cook Time 12-15 Minutes
Passive Time 1 Hour
Servings
People
Ingredients
Instructions
  1. Combine the 1 1/2 cups warm water, the sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Set aside for 5 minutes, or until the mixture foams.
  2. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, 4 to 5 minutes.
  3. Remove the dough from the bowl, clean the bowl, then oil it well. Return the dough to the bowl, cover with plastic wrap, and set aside in a warm place for 50 to 55 minutes, or until the dough has doubled in size.
  4. Heat the oven to 450 degrees F. Line 2 half sheet pans with parchment paper and lightly brush with oil. Set aside.
  5. Bring the 10 cups water and the baking soda to a rolling boil in a 12-inch straight-sided saute pan or a roasting pan (something wide and shallow is best).
  6. Meanwhile, turn the dough out onto a lightly oiled work surface and divide into 16 equal pieces. Roll out each piece of dough into a 12-inch rope. Make a U-shape with the rope, and, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place on a half sheet pan. Repeat with the remaining pieces of dough.
  7. One by one, place the pretzels in the boiling water for 30 seconds. Remove them from the water using a large flat spatula. Return them to the sheet pans, brush the top of each pretzel with the beaten egg yolk and water mixture, and sprinkle with pretzel salt.
  8. Bake until dark golden brown in color, 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.
Chili


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Chili
The Super Bowl party is right around the corner. We all have a few favorites, this chili is one of mine. The technique is simple all you need is a little time. Chili on Happensatthebean.com #happensatthebean
Cook Time 2.5 Hours
Servings
People
Ingredients
Cook Time 2.5 Hours
Servings
People
Ingredients
Instructions
  1. Add bacon grease to a medium pot over medium heat, add onions, and cook, stirring often, until soft, 8–10 minutes.
  2. Add meat and cook, breaking it up with a wooden spoon, until no longer pink, 5–7 minutes. Add garlic, chili powder, paprika, sugar, and salt to taste, mix well, then add tomatoes and 2 cups water.
  3. Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until thick, 2-2 1⁄2 hours until thick.
  4. Add beans and adjust seasonings. Keep warm on lowest heat.
Lamb shank


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Lamb shank
Lamb shank offer a wonderfully flavorful, but it can be a bit tough. As a result lamb shanks lend themselves to a low and slow braise. Long cooking at a low temperature is what you need for meat that is falling-off-the-bone tender. Lamb shanks on Happensatthebean.com #happensatthebean
Cook Time 4+ Hours
Servings
People
Ingredients
Cook Time 4+ Hours
Servings
People
Ingredients
Instructions
  1. Heat the oil in a large Dutch oven or wide pot over medium-high heat.
  2. Meanwhile, season the trimmed lamb shanks all over with salt and pepper to taste. Add shanks to the pot and sear on all sides, turning as needed; this will take about 5 minutes for each batch. Transfer to a platter.
  3. Add the parsnips, onions, celery root and carrots to the pot; cook for about 3 minutes, stirring to coat them in the oil flavored by the meat. Return all the lamb shanks to the pot, then add the wine, bay leaves and 1 teaspoon each of kosher salt and black pepper and the water (use more water as needed to make sure the meat is covered). Let the mixture come to a boil, then reduce the heat to medium-low. Cover the pot tightly with a sheet of aluminum foil, then place the pot lid on top to seal the pot well. Cook for 3 to 3 1/2 hours or until the lamb is almost falling off the bone.
  4. When the meat is done, carefully transfer it and the vegetables to a platter; if serving right away, cover with foil to keep warm. Increase the heat to high and cook the liquid for about 30 minutes, until it has reduced by two-thirds. Spoon the reduced sauce over the meat and vegetables; serve warm.
Oatmeal

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Oatmeal
It’s January, that means I need to lose some pounds. Oatmeal’s a good way to start the day, when watching calories. We can thank Alton Brown for this technique.
Cook Time 35-40 Minutes
Servings
People
Ingredients
Cook Time 35-40 Minutes
Servings
People
Ingredients
Instructions
  1. Bring the water and a half cup of the milk and salt to a boil in a small pan.
  2. Place a medium saucepan over medium heat. Add the butter and when it's melted add the oats. Stir for a few minutes or until the oats smell slightly toasty.
  3. Add the boiling water/milk to the oats pot and reduce heat to maintain a simmer for 25 minutes, without stirring.
  4. Add the remaining milk gently stir into the oatmeal and cook for an additional 10 minutes. Spoon into a serving bowl.
  5. Add toppings if desired.
Flourless chocolate cookies


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Flourless chocolate cookies
A while back I started fooling around with confectioners sugar vs granulated sugar. I made a few batches of cookies using only confectioners sugar, some were pretty good others not so much. In my research I came across Megan Phelan. Megan is a Sullivan Street alumni who I believe is the architect of these flourless chocolate cookies. The batter is quick and easy the results are fantastic.
Prep Time 10 Minutes
Cook Time 12 Minutes
Servings
Cookies
Ingredients
Prep Time 10 Minutes
Cook Time 12 Minutes
Servings
Cookies
Ingredients
Instructions
  1. Preheat over to 375F line baking sheet with parchment paper. Mix sugar, cocoa powder and salt in a small bowl. Whisk egg whites and vanilla together.
  2. Make a well in the center of the dry ingredients and pour in egg whites. Stir mixture with a fork until it just begins to come together. Add chocolate chips and stir until combined. The dough will be sticky and very dark.
  3. Using a tablespoon, pack batter by pressing and dragging spoon against inside of bowl to make sure the dough is tight and compact. Place packed dough on parchment lined cookie sheet 3-inches apart and bake for 12 minutes or tops are glossy and set. Let cookies rest at least 15 minutes on a wire rack. Repeat with remaining dough.
  4. Makes 10-12 cookies
Standing Rib Roast


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Standing Rib Roast
This technique is a little backwards, after a cheap age in the fridge, I slowly cook the roast in a 200 F oven. After a brief rest it’s then browned at a very high temperature right before serving it. This will produce a perfectly pink and juicy roast throughout. Standing Rib Roast on Happensatthebean.com #happensatthebean
Prep Time 3-4 Days
Cook Time 2.5-5 Hours
Servings
People
Prep Time 3-4 Days
Cook Time 2.5-5 Hours
Servings
People
Instructions
  1. Three or four days before you're going cook, unwrap the roast and let the meat sit on a sheet pan with a rack, season well with kosher salt place uncovered, in the refrigerator.
  2. Remove roast from fridge three hours before plnning to roast it, and let it sit at room temperature.
  3. Preheat oven to 200F, roast between 20-30 minutes pre/pound, until internal temperature of 120F from medium-rare.
  4. This one was 10 pounds. I cooked it 5 hours on the nose.
  5. Remove from oven and rest beef 30 minutes.
  6. Preheat oven to 500F or a charcoal grill. Once oven/grill is screaming hot, sear beef for 8-12 minutes.
  7. Slice and serve.
Milk Punch


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Milk Punch
Nothing says Christmastime like milk punch. It’s almost an eggnog without eggs. Quickly mixed in a hand shaker, it becomes frothy with a delicate vanilla flavor. The nutmeg adds a touch of color for a great contrast. Milk Punch on Happensatthebean.com #happensatthebean
Prep Time 5 Minutes
Servings
Person
Ingredients
Prep Time 5 Minutes
Servings
Person
Ingredients
Instructions
  1. Add ice to a cocktail shaker. Add bourbon, vanilla, syrup, milk and half and half.
  2. Shake well, strain into a old-fashioned glass.
  3. Grate nutmeg and serve.
Chickpea Curry with spinach


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Chickpea Curry with spinach
A visit to NYC means over eating. I fully indulged: Ham, egg & cheese on a roll, linguine in white clam sauce, veal parmigiana and several bagels and lox with a schmear to name a few. In an effort to get back on a sensible diet i made a faux Indian meatless dish. The fresh grated ginger makes this dish a keeper, chickpea curry with spinach on Happensatthebean.com #happensatthebean
Prep Time 15 Minutes
Cook Time 45 Minutes
Servings
People
Ingredients
Prep Time 15 Minutes
Cook Time 45 Minutes
Servings
People
Ingredients
Instructions
  1. Heat the olive oil in a large, heavy saucepan over medium heat. Add the onion and sauté until tender, about 5 minutes. Add the garlic and ginger and cook until fragrant, about 2 minutes. Add the turmeric , paprika, and cumin and cook until fragrant, about 1 minute.
  2. Add the chickpeas, tomatoes with their juices, and coconut milk and stir to combine. Partially cover the pan, reduce the heat to low, and simmer for 30 minutes. Season with salt and black pepper.
  3. Add spinach and stir to combine, and simmer until the spinach will combined, about 5 minutes. Taste and season with additional salt if needed. Serve.
Pancakes

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Pancakes
Pancakes are a wonderful way to start Christmas Day. Light, fluffy with a little tang from buttermilk is what sets these pancakes apart from others. Pancakes on Happensatthebean.com
Prep Time 10 Minutes
Cook Time 15 Minutes
Servings
People
Ingredients
Prep Time 10 Minutes
Cook Time 15 Minutes
Servings
People
Ingredients
Instructions
  1. Place all the dry ingredients into a large bowl and whisk to combine.
  2. In a medium bowl, whisk eggs, add buttermilk, butter and vanilla. Add wet mixture to the flour mixture and stir just until combined(don’t over mix the batter).
  3. Heat griddle(or cast iron pan)over medium-low heat. Add an additional tablespoon of butter to griddle once it stops foaming, spoon or ladle about 1/2 cup of the battle on to hot surface.
  4. Cook for 2-3 minutes, until you see small bubbles on the top side. Flip and cook additional 2-3 minutes until golden brown on both sides. Makes about 8-10 pancakes.
  5. Serve hot, top with butter and real maple syrup.
Roasted Yukon potatoes

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Roasted Yukon potatoes
First steamed then roasted this technique works well with Yukon potatoes. It’s important they are all similar in size to ensure even cooking. This results in a nicely browned, crispy and creamy finish. The parsley, garlic and clarified butter makes this special dinner worthy. Roasted Yukon potatoes on Happensatthebean.com #happensatthebean
Prep Time 10 Minutes
Cook Time 1 Hour
Servings
People
Prep Time 10 Minutes
Cook Time 1 Hour
Servings
People
Instructions
  1. Place oven rack in lowest position and preheat to 425F. Cut potatoes in half.
  2. Arrange potatoes, cut side down, on a baking sheet, spcaed out. Pour in 1½–2 cups water (a thin layer).
  3. Cover baking sheet with a foil, crimping sides very tightly to seal well. We need to trap the steam.
  4. Bake potatoes until a fork or knife slides easily through potatoes about 25–30 minutes. Test directly thru foil.
  5. Let potatoes cool about 5 minutes. Crank up oven temperature to 500° Use tongs to lift up foil at a corner, peeling it back to open pour off water.
  6. Remove foil and drizzle oil over potatoes; season generously with salt and pepper. Let potatoes cool and toss well. Arrange cut side down again.
  7. Roast potatoes until tops are golden, bottoms are deeply browned and crisp, about 20–25 minutes.
  8. Let potatoes cool slightly, then use a spatula to unstick them from baking sheet. Optional: Place potatoes in a large bowl, add minced garlic and parsley. Add clarified butter and toss well.
  9. Serve.
No Knead Bread


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No Knead Bread
No-Knead Bread comes to us from Sullivan Street bakery. It’s fairly simple only four ingredients, the key element is fermentation. Jim Lahey introduced us to this technique. If you have a green egg, don’t be afraid to try this outside.
Prep Time 20 Minutes
Cook Time 45 Minutes
Passive Time 18 Hours
Servings
People
Ingredients
Prep Time 20 Minutes
Cook Time 45 Minutes
Passive Time 18 Hours
Servings
People
Ingredients
Instructions
  1. In a large bowl, dissolve yeast in water. Add the flour and salt, stirring until blended. The dough will be shaggy and sticky. Cover bowl with plastic wrap place in a warm place.
  2. Preheat oven to 450 F degrees. Add your 4 quart cast iron, enamel, Pyrex or ceramic pot(with a lid) to the oven as it's heating and heat it as well until it's at 450F degrees. The dough is ready when the surface is dotted with bubbles.
  3. Remove the pot from the oven and remove the lid from it. If you want to make sure your bread doesn't stick to the pot you can sprinkle some flour or cornmeal on the bottom of the pot or use parchment paper.
  4. Flour your hands really well and also sprinkle a bit of flour over the dough. With your floured hands gently remove the dough from the bowl and roughly shape it into a ball. Take the ball of dough and drop it on the parchment paper place paper in the pot. Cover the pot with the lid and place it back in the oven.
  5. Bake for 30 minutes with the lid on, after which remove the lid and bake for another 15 to 20 minutes until golden brown.
  6. Remove the bread from the pot, it should fall out easily. Let cool completely before slicing into it and serving.
Boneless leg of lamb


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Boneless leg of lamb
Here’s an easy recipe for smoked boneless leg of lamb. It’s full of flavour, tender and slightly smokey. Boneless leg of lamb on Happensatthebean.com #happensatthebean
Prep Time 15 Minutes
Cook Time 2.5-4 Hours
Servings
People
Ingredients
Prep Time 15 Minutes
Cook Time 2.5-4 Hours
Servings
People
Ingredients
Instructions
  1. Mix all the herbs, spices, mustard and zest in a small bowl. Slowly add the olive oil constantly whisking until a paste forms. Maybe 30 seconds.
  2. Smear paste over lamb and place in the fridge for 4 hours or overnight.
  3. Remove lamb from fridge 1 hour prior to cooking. Bring your smoker or charcoal grill to 225F. If using a grill, cook using indirect heat.
  4. Place on smoker or grill and cook for about 2.5 hours. You want to pull the lamb at 135F(for medium-rare). Pull and lamb rest for at least 30 minutes.
  5. Slice and serve.