Last updated Nov. 27, 2018, 7:04 p.m.

Food and Cooking
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Title: Recipes - Binging With Babish Main Feed

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Chilean Sea Bass inspired by Jurassic Park

Fun fact: Chilean sea bass was nearly fished into extinction after its mere mention in Jurassic Park! That's actually not a very fun fact. That's kinda messed up. While still overfished, it can be acquired legally - while fetching a price of $30/lb. A delicious (and less expensive) alternative is black cod!



  • 1 sweet potato

  • 3 Tbsp Cornstarch

  • Water (to add to cornstarch slowly until a slurry forms)

  • Vegetable oil (enough to fill a pan for deep frying)

  • Kosher salt

  • 3 evenly-sized Chilean Sea Bass fillets (or Black Cod as a cheaper alternative)

  • 2 cups green beans

  • 1 Tbsp rosemary

  • 1 small shallot

  • 1 cup cherry tomatoes

  • ½ cup dry white wine

  • ½ cup chicken stock

  • Chopped parsley

  • Juice of ½ a lemon

  • Black pepper

  • 2 Tbsp butter


  1. Start by peeling and spiralizing your sweet potato. In a bowl combine cornstarch and water until it makes a slurry. Add your spiralized sweet potatoes and mix until fully coated.

  2. Heat some vegetable oil in a deep skillet to 350°F and drop in your sweet potatoes. Fry for 3-5 minutes. Remove and place on a paper towel lined plate. Separate the sweet potatoes as best you can and season with salt. Set aside.

  3. Par-boil your green beans for about 3 minutes and then shock in an ice bath. Set aside.

  4. Finely chop 1 Tbsp of fresh rosemary and 1 small shallot. Set aside. Slice the cherry tomatoes in half and set them aside as well.

  5. Preheat a skillet over medium high heat. Add some vegetable oil to the pan and then add your Chilean sea bass, skin side down, to the pan. Once it’s brown on the skin side, flip and then place in a 400°F oven until it reaches an internal temperature of 135°F.

  6. Remove the fish from the pan and set aside. Dab away some of the excess fat from the pan and over a medium heat add shallots and sauté for about 1 minute before adding ½ cup of dry white wine and ½ cup of chicken stock. Whisk until all the fond is off the bottom of the pan.

  7. Add chopped rosemary and then simmer to reduce by about half. Add some chopped parsley and the juice of ½ a lemon. Stir to combine.

  8. Add chilled green beans to the sauce. Season with salt and pepper and cook for a few minutes. Remove green beans set aside.

  9. Remove the pan from heat. Add 2 Tbsp of butter to the sauce and stir to combine.

  10. On a plate add your lemon jus and top with green beans. Slice your sea bass into strips and add in between green beans. Add your halved cherry tomatoes and top with fried sweet potato straws.

  11. Serve and enjoy!

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Charlie Brown Thanksgiving

Charlie Brown and Snoopy are staples for the Holidays, and their Thanksgiving feast is no different. Turkey, stuffing, and pumpkin pie. What else do you really need for Thanksgiving?




  • 1 whole turkey

  • ¼ cup kosher salt

  • 1 Tbsp black pepper

  • 1 ½ tsp baking powder

  • Bacon

  • Turnips

  • Parsnips

  • Carrots

  • Pearl red onions

  • Vegetable oil

  • Clarified butter

Pumpkin Pie

Pie Crust

  • 6 ¼ ounces all purpose flour

  • 10 Tbsp unsalted butter, cold

  • ½ tsp salt

  • 1 Tbsp sugar

  • 3 ½ Tbsp ice water

  • Pie weight (I went with brown rice)

Pie Filling

  • 1 sugar pie pumpkin

  • 1 cup packed brown sugar

  • 1-2 Tbsp maple syrup

  • 2 tsp cinnamon

  • 2 tsp ground ginger

  • ¼ tsp allspice

  • ¼ tsp ground cloves

  • Grated nutmeg

  • ½ cup milk

  • ¾ cup heavy cream

  • 4 eggs

Whipped Cream

  • Sugar

  • Heavy Whipping Cream

  • Vanilla extract (optional)


  • ¾ loaf white bread

  • 3 Tbsp unsalted butter

  • 1 spanish onion, finely chopped

  • 2 ribs of celery

  • 1 Tbsp sage

  • 1 tsp thyme

  • 1 tsp rosemary

  • 1 Tbsp parsley

  • About 1 cup turkey stock, divided into ¼ cup and ⅔ of a cup

  • Salt

  • Pepper

  • Cheese cloth

  • 1 egg, beaten



  1. First, loosen the skin from the turkey. Combine ¼ cup of kosher salt with 1 Tbsp of black pepper. Rub about ¾ of that mixture under the skin. Then add 1 ½ tsp of baking soda to the salt and pepper mixture and cover the outside of the turkey.

  2. Once fully coated, let rest uncovered in the fridge for 24 hours.

  3. Line the inside of the turkey with a few layers of cheesecloth. Add your stuffing (recipe below) and then tie the cheesecloth shut. Also tie the legs.

  4. Roll 4 large cylinders of aluminum foil. Place three of them widthwise and 1 lengthwise onto your pan - this will hold the turkey up.

  5. Place the turkey breast-side down onto the cylinders and top the turkey with 1 pack of bacon. Cook in a preheated 325°F oven. When the turkey has reached 130°F, remove from the oven.

  6. Remove bacon from the turkey.

  7. While the turkey cooks, chop up your turnips, parsnips, and carrots and add them to a bowl along with your red pearl onions. Season with salt and pepper and top with vegetable oil. Toss to combine.

  8. On a rimmed baking sheet add your turnip, parsnip, carrot and onion mixture and place a wire rack on top.

  9. The turkey should already be cooked to 130°F. Flip turkey so it’s breast-side up and place on the wire rack on top of the vegetable mixture.

  10. Remove stuffing from the turkey and then brush down turkey with clarified butter.

  11. Place back in the oven, and increase the temperature to 400°F and cook for an additional 45 minutes, or until the thickest part of the breast registers 160°F.

  12. Remove from oven and let the turkey rest for 30 minutes.

  13. Strain any juice in the baking sheet to help make gravy.

  14. Place the tray of veggies back in the oven for 20 minutes.

  15. Carve the turkey and serve with everything else and enjoy!


  1. Dice ¾ of a loaf of white sandwich bread. Cook in a 225°F oven for one hour, stirring occasionally.

  2. In a high-walled sauté pan add: 1 Spanish onion (finely chopped) along with 2 chopped ribs of celery. Cook for about 2 minutes before adding 1 Tbsp sage, 1 tsp thyme, and 1 tsp of rosemary. Cook for 2 more minutes.

  3. In a large bowl add your toasted bread along with your onion celery mixture plus 1 Tbsp of parsley and ⅔ cup of turkey stock. Mix to combine and season with salt and pepper.

  4. Insert cheesecloth into the cavity of the turkey and then add as much stuffing as you can fit. (It should not all fit)

  5. Remove stuffing when the turkey has reached 130°F and combine with the reserved stuffing. In a mixing bowl combine 1 egg with ¼ cup of turkey stock and beat to combine before adding to stuffing mixture. Stir to combine.

  6. Butter a casserole dish and then add stuffing evenly.

  7. Once the turkey is removed from the oven, place the stuffing in the oven and cook for about 20 minutes.

Pumpkin Pie


  1. In a food processor combine 6 ¼ ounces of all purpose flour along with 10 Tbsp cold unsalted butter, ½ tsp of salt, and 1 Tbsp of sugar. Process to combine.

  2. Add the mixture to a bowl along with 3 ½ Tbsp of ice water. Gently fold to combine.

  3. Flour your work surface and turn out dough. It will be sticky - just make it into a cohesive mass and cover with plastic wrap and refrigerate for 30 minutes.

  4. Flour your work surface and your rolling pin and roll out your dough until it is 2 inches wider than the pie pan. Drape crust into pie pan. Trim the edges and pinch any holes. Refrigerate for 15 minutes.

  5. Poke a bunch of holes in the bottom of the crust using a fork. Then press down a layer of aluminum foil onto the pie crust and fill with your desired pie weight (I used brown rice, you can also use dried beans).

  6. Par bake crust for 15 minutes at 400°F on a preheated pizza stone in the oven.

Pie Filling

  1. Slice open 1 sugar pie pumpkin. Scoop out the insides and place face-down on a parchment-lined baking sheet and roast at 325°F for one hour.

  2. Remove from the oven and peel the skin off. Let cool for 2 minutes.

  3. Add 2 cups of pumpkin to a food processor along with 1 cup of packed brown sugar and 1-2 Tbsp of maple syrup. Process for about 90 seconds or until smooth.

  4. Next add 2 tsp of cinnamon, 2 tsp of ground ginger, ¼ tsp each of allspice and ground cloves, a generous grating of nutmeg, ½ a cup of milk, ¾ of a cup of heavy cream, and 4 eggs. Process for 1 minute or until smooth.

Whipped Cream

  1. Combine 1 cup of heavy cream with 2 Tbsp of sugar.

  2. Whisk to combine (or use a hand mixer).

Pie Assembly

  1. Add filling to par baked pie crust and bake for 25 minutes or until crust is brown.

  2. Top with whipped cream (recipe below).

  3. Serve and enjoy.

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Eggs Florentine inspired by Frasier

This week, we return once again to the hallowed halls of the fancy foods of Frasier. Instead of the brothers Crane, however, we turn to Lilith Sternin for inspiration as we recreate her postcoital breakfast of choice, eggs florentine - even if it's slathered in ketchup and devoured in the bathroom.



For English Muffins

  • 1 packet instant yeast

  • 1 tsp sugar

  • ½ cup of milk

  • 325 grams bread flour, sifted

  • ½ cup water

  • ¼ tsp baking powder

  • ¼ tsp baking soda

  • Cornmeal

  • Water

For the Spinach

  • Spinach

  • 1 clove garlic

  • Butter

  • Salt

  • Pepper

For the Eggs

  • 2 eggs

For the Hollandaise

  • 4 egg yolks

  • Juice of ½ lemon

  • 1 tsp dijon mustard

  • 1 tsp hot sauce

  • 1 stick butter, melted


  1. In a small bowl combine 1 packet of instant yeast along with 1 tsp of sugar and whisk to combine before adding ½ cup of 110°F milk. Whisk to combine and set aside for 10 minutes.

  2. Add 325 grams of sifted bread flour to a stand mixer along with the yeast mixture and ½ cup of water, ¼ tsp baking powder, and ¼ tsp baking soda. Mix for 2-3 minutes with paddle attachment, and then switch out paddle attachment for the dough hook. Mix on medium-low for 20 minutes.

  3. Remove dough from mixer, form into a ball and place in a well-oiled bowl, cover and let rise for at least 90 minutes or until doubled in size.

  4. Flour your work surface and turn out dough.

  5. Roll out to about ½ inch thick and then cut out 6 rounds using a biscuit cutter. Place on a rimmed baking sheet that is lined with cornmeal. Cover and let rise for about 30 minutes.

  6. Warm a skillet over medium heat for 3 minutes. Add some oil, and then add your english muffins, 3 at a time making sure they stay as close to the center as possible. Give them a good spritz with water so they can rise a little more. Cook for about 3 minutes and then check every minute for about 5 minutes until they are golden brown on one side and then flip. Cook for an additional 4-5 minutes on the other side or until the internal temperature reaches 205-210°F. Place on a wire rack to cool and set aside.

  7. In another pan combine some spinach with one clove of minced garlic, butter, salt and pepper. Sauté for a few minutes.

  8. While spinach is cooking, poach two eggs. See my poached egg method here.

  9. In a blender add 4 egg yolks, the juice of one lemon, 1 tsp of dijon mustard, and 1 tsp of hot sauce. Blend to combine for 10 seconds.

  10. Melt one stick of butter. While everything is mixing in the blender SLOWLY add hot butter to the mixture until it forms a creamy sauce.

  11. Cut your english muffin in half and toast. Place face-up on a plate and top with spinach, poached egg, and hollandaise.

  12. Serve and enjoy!

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Bear Stew inspired by Red Dead Redemption 2

Food in video games has seen a renaissance in the past few years, with vittles playing a pivotal role in your mere survival as a character. Rockstar games inches ever-closer to real life in video game form with Red Dead Redemption 2, where you can buy, hunt, cook, steal, and eat your nutritional requirements every day. You never seem to need to go to the bathroom though...



  • 1 onion

  • 1 bunch of celery

  • 3-4 carrots, peeled and chopped

  • 1 potato, chopped

  • 4 cloves of garlic, chopped

  • 1 bay leaf

  • A few sprigs of thyme

  • Venison, cut into stew sized pieces

  • Rabbit meat, cut into stew sized pieces

  • Bear meat, cut into stew sized pieces

  • Salt

  • Pepper

  • A few tablespoons of flour

  • 4 cups beef broth, separated

  • 2 cups crushed tomatoes


  1. Start by getting a fire going, nice and hot.

  2. Roughly chop 1 onion, 1 bunch of celery, and some garlic along with 3-4 peeled carrots. Set aside.

  3. Cut your venison and rabbit in to bite sized pieces and set aside in a bowl. Remove fat from the bear meat. Cut the rest of the meat into bite sized pieces and add to the bowl. Keep some pieces of the bear fat for later.

  4. Once your fire is hot add a pot overtop and heat it until it is ripping hot.

  5. Add bear fat and let render out for about 15 minutes.

  6. While the fat is rendering, add salt, pepper, and flour to your bowl of meat and mix to combine.

  7. Remove remaining pieces of bear fat from pot, and add your meat. Cook until browned and a fond has formed, and then remove meat.

  8. Add your onion and cook until translucent. Once cooked, add your chopped celery and garlic and cook for about 1 minute.

  9. Add 2 cups of beef broth and scrape up any fond off the bottom. Add meat back to the pot along with 2 cups of crushed tomatoes, 2 more cups of beef broth, and a bay leaf. Mix to combine and cook for 30 minutes.

  10. After 30 minutes, add your carrots and potatoes. Cook for 30 more minutes.

  11. Serve and enjoy!

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Takoyaki inspired by Kill la Kill

Not even a fully-automatic money gun is enough to stop Mako Mankanshoku when she's got her heart set on Osakan street food - quite the contrary, it only fuels her appetite. Follow along with this week's easy-once-you-get-all-the-specialty-ingredients-and-equipment classic Japanese street snack, Takoyaki!



  • Octopus, cooked

  • Baby shrimp

  • Sweet corn

  • Kimchi

  • Edamame

  • 120g all-purpose flour

  • 2 tsp baking powder

  • ½ tsp salt

  • 2 large eggs

  • 1 Tbsp low sodium soy sauce

  • 1 ½ cups dashi broth

  • Chives, chopped

  • Bonito flakes, powdered

  • Red pickled ginger, chopped

  • Tenkasu

  • Okonomiyaki sauce

  • Japanese mayo

  • Aonori


  1. Begin by cutting your plain cooked octopus into bite-sized chunks, and set aside.

  2. In a mixing bowl combine 120 grams of all purpose flour with 2 tsp of baking powder and ½ tsp of salt. Whisk to combine. Add 2 large eggs, 1 Tbsp of low sodium soy sauce, and 1 ½ cups of dashi broth. Mix to combine.

  3. Heat your takoyaki pan over a medium high heat with some vegetable oil, making sure that each hole is coated.

  4. Add your batter and make sure every hole is filled before adding your primary fillings right in the middle. Cover all batter with a sprinkling of bonito flakes, red pickled ginger, and tenkasu.

  5. Using a pair of chopsticks, get under each takoyaki and rotate about 90°, and then add some more supplemental batter to help them become more spherical.

  6. Flip the whole thing over being sure to tuck all the batter and bits in. Continue to turn and tuck until all the little bits until they are all round, golden brown, and crispy.

  7. Add to a plate and top with okonomiyaki sauce, japanese mayo, aonori, and bonito flakes.

  8. Serve and enjoy!

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