Alton Brown Easy Recipes

Easy and Healthy Lentil Soup Recipe Alton Brown

WebPlace the olive oil into a large, 6-quart Dutch oven set over medium heat. Once hot, add the onion, carrot, celery, and salt, and sweat until the …

Rating: 4.5/5(116)
1. Place the olive oil into a large, 6-quart Dutch oven set over medium heat. Once hot, add the onion, carrot, celery, and salt, and sweat until the onions are translucent, 6 to 7 minutes.
2. Add the lentils, tomatoes, broth, coriander, cumin, and grains of paradise, and stir to combine.
3. Increase heat to high and bring just to a boil. Reduce the heat to low, cover, and cook at a low simmer until the lentils are tender, 35 to 40 minutes.
4. Using an immersion blender, puree to your preferred consistency. Serve immediately.

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Good Eats Chicken Piccata Recipe Alton Brown

WebProcedure. Combine the broth, wine, and lemon juice in a liquid measuring cup and set aside. Season the thighs on both sides with 2 teaspoons of …

Rating: 4.6/5(93)
1. Combine the broth, wine, and lemon juice in a liquid measuring cup and set aside. Season the thighs with 2 teaspoons of the salt and all of the pepper.
2. Dump the flour into a gallon-size freezer bag and add one thigh. Push out as much air as possible and seal the bag. Shake to coat then lay the bag (and the thigh) flat on a counter or cutting board and pound (as gently as you can) with a meat pounder. When the thigh is about 1/4-inch thick, remove to a plate and repeat with the remaining pieces.
3. Place a heavy 11-inch, straight-sided sauté pan with a tight-fitting lidA good braise requires a good seal. over high heat for 1 minute. Add 1 tablespoon each of the butter and oil to the pan and when the butter just stops bubbling, carefully slide two thighs into the fat. Reduce the heat to medium-high and cook, giving the pan a gentle shake every now and then, until bolden brown — 2 to 4 minutes. Flip the thighs and repeat.
4. Remove the chicken from the pan to a large plate or platter, add another tablespoon each of butter and oil, and cook another two thighs as before. Then follow with the final two thighsAvoid the urge to overcrowd the pan, or the thighs will stew rather than brown..

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