Pantry Puttanesca with Fishwife Sardines
In The Kitchen
Atomic Balsamic Roasted Brussel Sprouts
Ingredients:
1/4 cup extra-virgin olive oil
3 Tbsp. The General's Atomic Balsamic
1 Tbsp (or more) honey
2 tsp Kosher salt
3 large garlic cloves, finely grated
Freshly cracked black pepper
2 lb. brussel sprouts, trimmed, halved, and quartered if large
Flaky sea salt
Optional: Crumbled Bacon as a topping
Directions:
Place a rimmed baking sheet on middle rack in oven; preheat oven to 425 degrees F. Stir together 1/4 cup extra-virgin olive oil, 3 Tbsp Atomic Balsamic, 1 Tbsp. honey, 2 tsp kosher salt, and 3 large garlic cloves, finely grated, in a medium bowl; season with freshly cracked black pepper.
Taste mixture and add some more honey if needed. Add the trimmed, halved, and quartered Brussel sprouts, along with any loose leaves; toss to coat.
Carefully remove baking sheet from oven. Using tongs, arrange Brussel sprouts cut side down on baking sheet. Roast until deeply browned underneath and tender, 25-30 minutes. Sprinkle with flaky sea salt.
If using bacon, sprinkle the crumbled pieces over top of your brussels just prior to serving.
Thanksgiving 101: How to Brine
Did you know that there are two ways for you to brine a turkey? Let ITK help guide you on your way to your best Thanksgiving feast yet. Choose the method that best fits your kitchen space and cooking timeline!
Zwilling's Pro Blender Gravy
No-whisk blender gravy is a stress-free option for holiday entertaining. The gravy can be made on the day using drippings from your roasted turkey or a couple of days ahead using drippings from a pound or two of roasted turkey or chicken wings.
No Knead Cast-Iron Bread
Ingredients:
- 3 cups bread flour, plus more for the work surface
- 2 teaspoons salt
- 1/4 teaspoon active dry yeast
- 1 1/3 cups lukewarm water, plus more as needed
Directions:
In a large bowl, combine the flour, salt, and yeast. Pour in the lukewarm water and, using a wooden spoon, stir the mixture until it comes together into a sticky dough. If it isn’t sticky, add more water, a couple tablespoons at a time, to get there. Cover with a clean kitchen towel and keep in a draft-free place for 18 to 24 hours.
Lightly flour a work surface. Gently remove the dough from the bowl onto the work surface. Form the dough into a ball, gently tucking the sides of the dough under. Place the dough onto a large piece of parchment paper. Cover with a clean kitchen towel and let the dough rise for 1 to 2 hours, until doubled in size.
Preheat the oven to 475 degrees F. Place a medium cast-iron cocotte into the oven while it preheats.
When the cocotte is hot, carefully remove it from the oven. Using the parchment paper sides as handles, gently lower the dough into the cocotte. Cover the cocotte, place it into the oven, and bake for 30 minutes. Remove the lid and continue baking for another 20 to 30 minutes, until the bread is golden brown in color. Remove the bread from the cocotte and allow to cool for 1 hour before slicing and serving.