Off-Hours

Recipes

A collection of dishes and drinks from the Giaconia kitchen.

Favorites

The ones that come up again and again.

Equipment

Ingredients

  • Eggs

Process

  1. Fill the pot with water and make sure it engulfs the eggs.
  2. Fill the bowl with water and add ice (enough to engulf the eggs).
  3. Bring water to a boil.
  4. Once at a boil, add eggs for exactly 8 minutes 40 seconds.
  5. Remove eggs and move to ice bath for 3 minutes.
  6. Remove and crack — the shells should come off easily.

Equipment

  • 1 cup liquid measuring cup
  • 1 cup dry measuring cup
  • Large Pyrex bowl with lid
  • Slotted serving spoon

Ingredients

  • 2 cans green beans
  • 2 cans wax beans (yellow) — hard to find, keep looking
  • 1 can kidney beans
  • 1 small red onion
  • 2 bell peppers — green, red, yellow, or orange
  • 1 cup sugar
  • 1 cup apple cider vinegar
  • 1 cup olive oil
  • ½ tsp salt
  • ½ tsp pepper

Process

  1. Rinse all the beans.
  2. Cut onions and peppers to similar size as beans.
  3. Mix seasonings together.
  4. Layer in a large bowl with airtight lid — onions on bottom, green and wax beans on top.
  5. Pour the seasoning over the top.
  6. Seal the lid tightly and refrigerate.
  7. Let sit for ~36 hours. Mix layers about 8–12 hours before serving.
  8. Immediately before serving, drain about half the seasoning and mix the layers.

Equipment

  • Mixing bowl
  • Frying pan

Ingredients

  • 2½ lbs green beans, trimmed
  • Kosher salt
  • ½ lb bacon, roughly chopped
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tsp red pepper flakes
  • ½ cup chopped toasted pecans
  • Juice of ½ lemon
  • Freshly ground pepper

Process

  1. Cook bacon in the frying pan.
  2. Mix all ingredients together.

Thanksgiving

The table wouldn't be the same without these.

Equipment

  • Pot for boiling
  • Bowl & masher/whipper
  • Fork
  • 1¼ quart pan

Ingredients

  • 3 lbs sweet potatoes (orange flesh)
  • ¼ cup brandy
  • 1 Tbsp butter (unsalted if possible)
  • 1 Tbsp light brown sugar
  • 1 tsp ginger
  • 1 tsp salt (skip if butter is salted)

Process

  1. If the potatoes are large, cut them in half.
  2. Cook potatoes in boiling water until tender, about 30 minutes. Test with a fork.
  3. Drain and let cool.
  4. Peel skin.
  5. Mash/whip potatoes in a bowl.
  6. Stir in all other ingredients. Add more brandy to taste.
  7. Pour into pan and bake at 350° for 30 minutes.

Equipment

  • Aluminum foil
  • Frying pan
  • Paper towels
  • Large mixing bowl

Ingredients

  • Pepperidge Farm Herb Flavored Cubed Stuffing
  • Several stalks of celery, chopped
  • 1 large yellow onion, chopped
  • Reduced-fat, low-sodium chicken broth (Trader Joe's or Swanson)
  • Worcestershire sauce
  • 1 package Italian sausage (hot and/or sweet)

Process

  1. Follow directions on the stuffing bag.
  2. Sauté onions and celery in butter until translucent. Remove from pan.
  3. Cook sausage in the same pan, breaking it up as it cooks. Drain on paper towels.
  4. Combine stuffing mix, celery, onions, and sausage in a large bowl.
  5. Add broth to moisten.
  6. Add Worcestershire sauce to taste.
  7. Wrap in aluminum foil and bake per stuffing bag directions.

1 package of stuffing is enough for a 16 lb turkey.

Beverages

Something to sip while you cook.

Equipment

  • Cocktail shaker

Ingredients

  • 1.5 oz Whiskey
  • 1.0 oz Brandy
  • 1.0 oz Pumpkin Spice Cream Liqueur
  • Apple cider, to taste

Process

  1. Combine the spirits in a shaker with ice and shake.
  2. Pour into a glass with ice; top with apple cider to taste.