Meanwhile, add 2 tablespoons of butter to a medium skillet. Heat over medium heat and once melted, add the breadcrumbs. Cook until the breadcrumbs are toasted, about 4-6 minutes. Reserve until ready to use.In a medium bowl, combine 1 teaspoon salt and baking soda. Add the shrimp and toss to combine. Allow the shrimp to dry brine for 20-40 minutes at room temperature.
Using tongs, stir the pasta into the sauce. Add ¼ cup of pasta water, then stir the pasta until the sauce becomes thick, glossy, and homogenous. If the sauce becomes too thick or separates, add another ¼ cup of pasta water.
Add the shrimp one at a time and cook for 30 seconds on each side, then transfer the shrimp to a separate plate. At this point, the shrimp will only be par-cooked.
The scampi itself was tasty, and I especially loved the pop of texture from the panko breadcrumbs. The addition of tarragon and marjoram added a licorice-like freshness that elevated the whole thing and made it sing. The sauce had a nice consistency that coated the pasta perfectly without feeling wet or too dry. But at the end of the day, the recipe was just too much work without enough payoff. Compared to the simpler recipes I tried, it wasn’t any better. If you want to make a scampi recipe from Babish, I recommend trying his simpler version and saving yourself some time.
Meanwhile, add the reserved shrimp shells, wine, a bay leaf, and peppercorns to a pan. Bring to a simmer and cook until the wine is reduced by half. Strain the stock and set it aside. One of Rea’s videos features two versions of shrimp scampi: one simple and one more complex. Both versions looked delicious, but I was especially interested in trying the complex one as part of our recipe showdown. It features all of the classic ingredients found in most shrimp scampi recipes, plus a few unique additions, like tarragon and toasted panko. The recipe looked like no scampi I’d ever had before and I was eager to try it out. I headed into my kitchen and cooked it up. In another skillet, heat olive oil until shimmering. Add your brined shrimp and quickly sear just until par-cooked, then transfer onto a plate. Add minced shallots, red pepper flakes, and thinly sliced garlic to the pan and cook for just a minute. Add your infused wine mixture and let it simmer while you cook your pasta. (Make sure to reserve some pasta water for later.)Babish’s “complex” shrimp scampi is pretty involved and involves several steps. You’ll start by peeling the shrimp and reserving the shells in a separate bowl. Add salt and baking soda to the peeled shrimp and let them brine at room temperature. (This is said to improve the shrimp’s flavor and texture.)To finish the pasta, add butter and lemon juice to the sauce. Add your seared shrimp and let them simmer in the sauce until fully cooked. Add salt and pepper to taste and stir your cooked pasta into the sauce. Toss the pasta with the sauce and add some reserved pasta water until the sauce is thick and glossy. Finish the pasta with the toasted breadcrumbs, lemon zest, chopped tarragon, marjoram, and parsley.
I’m a firm believer that shrimp scampi should be a low-effort, high-reward meal, but that wasn’t the case with this recipe. (Then again, what else would you expect from a recipe called “complex” shrimp scampi?) Compared to the other scampi recipes I tested, this one took twice as long to make, called for way more ingredients, and required multiple pans. I admit that I thoroughly enjoyed eating it, but I’m not sure it’s worth the fuss.
If you’ve been on the internet anytime during the last five years, chances are you’ve heard of Basics with Babish. Filmmaker Andrea Rea created the Youtube channel (now called Babish Culinary Universe) that highlights recipes he creates based on food from movies and TV shows. The channel now has an array of culinary videos featuring guest chefs and food celebrities that amass millions of views.
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This week on Basics, we’re taking a look at risotto. Normally rice plays a supporting role, but in this dish it’s the star of the show. I’m going to show you how to make both standard risotto and butternut squash risotto and then how to turn the leftovers into arancini.
Is it a thick n’ fudgy that floats your boat? Or maybe it’s a tasty cake that wets your whistle? Either way, I think we can all agree I shouldn’t do voice-overs or write video descriptions this late at night. Well I hope you at least learned something you can bring into your next batch of brownies!
This week on Basics, I’m taking another look at our beloved pizza and showing you how to make great pan pizza at home using a cast iron skillet, glass pie pan, or rimmed baking sheet. This week we’re taking a look inside the mind of the Swede – specifically, their delicious and addictive brand of meatballs – and their frankly not-as-delicious (in my opinion) brand of mulled wine, glögg. Just my opinion. Cornbread, as it turns out, wears many hats: essential barbecue side, thing-that-makes-chili-worth-eating, cultural mainstay, even dessert when it has to be. However you want to enjoy it, a few simple tricks will keep your crumb light and and your crusts crunchy, no matter upon which side of the Mason Dixon Line you lie.At once saucy, crunchy, juicy and chewy, potstickers are a cross-cultural appetizer that are worth the effort to make from scratch. Well, maybe not the wrappers. But even if you can’t find those in your local grocer, we’ve got you covered with a non-traditional but low-impact method for making the dough from scratch as well!This week on Basics, things take a turn for the sweeter because I’m making ice cream. We’re going to try a few different techniques that vary in difficulty, but they all have one thing in common: you don’t need a standalone appliance.
Gone are the days of chunky, watery, and split Carbonaras. Try our recipe for Foolproof Carbonara – just combine cheese, eggs, and fat of choice using our ‘even-a-bozo-couldn’t-mess-this-up’ method for a gorgeous glossy sauce everytime!I know that choosing the right cut of beef at the butcher or grocery store can be overwhelming. Once you know which cuts work in which scenario, choosing the right meat is a breeze!
Pasta – one of the most beautiful and elegant dishes you can make in your kitchen. Learn how to make pasta from scratch, by hand, as well as two ways to utilize the fettuccine: aglio e olio and cacio e pepe.
Chicken breasts: one of the most perplexing pieces of poultry for a new chef in the kitchen. Here’s the Basics on how to make juicy, tender, flavorful, and crispy chicken breasts with a rich, lemony pan sauce.Thanksgiving is different this year, but even if you’ve never made so much as a single fixin’, there’s no reason you can’t still enjoy a comforting, delicious feast with those you love. It’ll just be over webcam is all – which, let’s face it, has its own advantages. So throw on your favorite pj’s and ready the mute button for when your uncle starts talking politics, because we’re exploring a new kind of Thanksgiving in 2020! One that can largely be prepared ahead of time, in about 4 hours all told.
Follow along this week as we make some super-easy fried rice in the comfort of our own home! Why break the bank at the strip mall hibachi place when you can use your leftovers for a quick, delicious, versatile meal? You’re right, there’s no reason to! Let’s go!
Unlike most St. Patty’s Day celebrations, shepherd’s pie is full of distinctly Irish ingredients. Treat yourself to this easy, flavorful, comforting classic – and leave out the green food coloring. There are peas and chives, those are all the green you need.
This week, we’re getting into coffee’s fussy, high-strung Italian cousin: espresso, and the many things you can do with it. That, and how to make one without spending a few grand on a home espresso machine!
This year, your big game party caters to only one guest: YOU. So have some fun and mix it up with uniquely flavored popcorns, Nashville hot chicken skewers, and cannoli dip. Napkins, plates, and pants are all optional. Of course, everyone knows the classic story of the pesto: basil, pinenuts, parmesan, olive oil. However, legend foretold that one could make pesto out of any nut, cheese, herb, or green. We ventured to discover the truth of the matter; please enjoy the fruit of our labor. Want to learn how to cook a steak perfectly each time? Look no further. We’re focusing on both ribeye and skirt steak in this episode of Basics with Babish.Chicken Piccata is a simple but highly gratifying dish. Whether you opt for the basic or our upgraded recipe, you’re going to have a great meal on your hands.What’s better than pasta aglio olio? Very few things, but one of them is its saucy cousin, pasta al limone. Traditionally a creamy emulsion of oil, lemon, and pasta water, this simple but indulgent dish can be amped up a number of ways. Let’s lemon! Or something.This week on Basics I’m teaching you how to Sous Vide. Sous Vide has become a home kitchen essential over the past few years providing restaurant quality results at an affordable price point. It can help make the perfect steak medium rare, the perfect tender pork chop or even safe to eat cookie dough.This week I’m taking a look at BBQ pork chops – cooked both indoors and outdoors. I’m talking about how to cook your pork properly, so that you don’t end up with a slab of sawdust.
It’s a societal responsibility to, at one point or another, provide some kind of dip for a group of hungry party goers – and we’ve all known the anguish of seeing our painstakingly-prepared party provisions go virtually untouched, while Jeff from down the street practically has his bowl licked clean. Well, now it’s your turn – let’s get down to Basics.
This week on Basics or What’s in the Fridge or whatever this is, I’m seeing what’s in the fridge and making something Basic out of it! As it turned out, I had some cookie dough accidentally aging in the icebox, which created the perfect conditions under which a skillet cookie could thrive in captivity. Let’s see what happens!
This week, we’re headed into the canned goods aisle for some shelf-stable supper (and dessert!) by virtue of your pantry’s resident weirdo, the chickpea. From snacks to dinner to dessert, this is a protein-packed, nutritious, versatile little…bean? Legume? What exactly is it? [Googles furiously] It’s a legume.
This week, renowned pastry chef and Cronut®-inventor Dominique Ansel joins me in the kitchen to show me how to make a custardy classic: crème caramel, also known as flan. I’ve always been intimidated by the dish, so being taught by one of the greatest bakers in the world should help me make something edible!
If you’re ever in need of a hearty meal to start your day, we’ve got you covered with this little known dish. Of course, we’re kidding, the whole world knows about a full english, but what about a full american? Try them both and let us know your favorite!
Fried rice is incredibly easy to make and can be tweaked a thousand different ways to clean out your fridge or assuage the picky eater in your life. If your resolution is to get cooking more in 2019, this is a great place to start.As many of you may or may not know, English Muffins are not actually English. In fact, they were rumored to have been invented by a man named Samuel Bath Thomas. And yes, he is in fact *the* Samuel Bath Thomas of the famous Thomas’ English Muffins.
Today, we’re delving into a honey-soaked dessert that spans cultures and continents: baklava. A flaky, layered pastry of nuts, honey, and butter, I’m sorry I can’t type anymore I’m actively drooling.
This week on Basics, we’re tackling one of the home-cook holy-grails: really chewy, really crisp, really good bagels, somehow existing outside NYC. Or Montreal.Carbonara has been the subject of some severe bastardization here in the states, where we regularly eschew Italian tradition in favor of garlic, bacon, and green peas for some reason. Today we’re doing both the old-school and illegitimate versions of the hotly-contested dish, both of which deserve their place in your grandmother’s handwritten recipe cards.
This week on Basics, we take a look at two easy one-pot potato hash recipes: a classic and a sweet potato. Also this week I made a simple sage gin & tonic, which pairs nicely with all of the flavors going on in the potato hash.
If you haven’t made homemade stock before, you can’t imagine the difference between it and the store-bought version. That difference shines in chicken noodle soup – which I’m going to show you how to make in this episode of Basics.
As we approach the holidays, our dietary requirements for meat and cheese are elevated to dangerous levels. On this episode of Basics, I’m giving you some ideas on what to put on your meat and cheese board.Tres Leches Cake is a cake so delicious that it deserves a Basics of its own. Next time you think about making a boxed mix cake, think about how you could make this instead.
General Tso’s can be more than the saccharine, gloopy sauce soaked into flabby, over-breaded chicken to which we’ve become accustomed. With just a little technique and a little love, the 45-minute wait for this takeout mainstay can be better spent making it yourself.
On this episode of Basics, I want to show you how you can make a better pizza pie (and a calzone!) at home than anything that you could have delivered.Today, for our gluten-intolerant/averse friends, we’re taking a look at the most life-affirming of foods: pasta. With the help of kitchen producer Kendall Beach, we’ve got a gluten-free fresh pasta recipe that tastes, looks, feels, smells, and sounds like the real thing!
Tteokbokki is one of my all-time favorite foods: spicy, saucy n’ chewy, it’s the perfect way to get your carbs in. Provided you can get your hands on its 4 primary ingredients, it’s also super-easy to make!This week on Basics, I’m showing you how to make the meatiest chili con carne and the best ever vegetarian chili. Both use chili paste that you can make from scratch. This week on Basics, we’re taking a look at salad. Salad can be a robust, radiant, and reliable side dish or main course. I’ll show you how to make caesar salad, panzanella, and a wedge salad. For just a moment, forget about suggested nutritional intake and indulge your inner child this National Ice Cream Day (or any day for that matter) with this decadent ice cream cake! While time-consuming, the pay-off is most certainly worth it, especially if you snack your way through the assembly process, like we did. For this episode of Basics, I’m going to show you some bar essentials (tools and ingredients) that will help you make a host of different cocktails for your weary coworkers and spouse’s friends. With summer (hopefully?) right around the corner, backyards across the nation and the world are poised to get lost in a haze of blue smoke. Pulled pork can be a daunting task for a newcomer to the world of slow-and-low barbecue, but we’ll make a pitmaster of you yet.Eggs are something that confounds both newcomers to the kitchen and seasoned chefs. In this episode of Basics, I’ll show you a few techniques to make this breakfast mainstay a whole lot easier.
For a different kind of holiday roast, you can make a wildly impressive porchetta. It’s great with some potatoes and vegetables, but my favorite way to eat it is slicing it and serving as a sandwich.
The autumnal equinox has long since passed, the fall is upon us, and we must pay tribute. And how better than with a bubbling-hot, veggie-packed, rib-sticking chicken pot pie? Pumpkins are passé, apple-picking is pointless: let’s prevent a prosaic pie and properly celebrate the…period in time that it is. Which is fall.
This week, the Babish Culinary Universe is going through a serious cheese phase. No, I’m not upset about it either. Pop a lactose supplement and lube up your favorite frying pan, because we’re about to make taco night look like a punk.The perfect accompaniment to your morning coffee is, unsurprisingly, a confection known as coffee cake. Containing no actual coffee, it is instead a lightly sweetened pound cake that’s essentially just a vehicle to get streusel into your mouth as quickly and efficiently as possible. Maybe just make the streusel part and eat it by the spoonful if nobody is around to judge you.