Carter Family Recipes (2024)

After you try frying your eggscacio e pepestyle, you’ll never want to go back. These eggs are encased in a crispy, lacey cheese crust – it adds the perfect amount of texture. Bring on the freshly grated black pepper, and you’ve got a breakfast that givesallthe cacio e pepe vibes.

Ingredients

• 1/4 cup freshly grated pecorino romano cheese
• 1/4 cup freshly grated parmesan cheese
• 2 large eggs
• Pinch of kosher salt
• 1/3 teaspoon freshly ground black pepper

Instructions

1. In a small bowl, mix together the pecorino and parmesan cheese.
2. Heat a small skillet over medium heat. Sprinkle half of the cheese in the hot pan and allow it to start to melt. Once the cheese is melted, crack the eggs directly on top of the cheese. Cook, undisturbed until the whites are set around the edges and cheese is golden brown and crispy, 2 to 3 minutes. Sprinkle the eggs with a pinch of salt, fresh black pepper and the remaining cheese. Flip the eggs and cook until the white is set but the yolks are still runny, another 2 minutes. Serve with toast and an arugula salad if desired.

Ingredients

• 3 – 5 ounces cooked salmon (you could use canned salmon)
• juice of 1 medium lemon
• 4 teaspoonscapers
• 3 ounces whipped cream cheese

Procedure

1. Shred salmon and put it into a small bowl.
2. Add the whipped cream cheese, capers and lemon juice. Season with salt and pepper, if desired. Stir with a fork to combine.
3. Spread onto a toasted bagel or whole wheat toast. Top with tomato slices, if desired. Makes up to three sandwiches.
   

Salted caramel barkis a delicious, easy to make holiday treat. It makes a great holiday food gift, too. Give it as a host or hostess gift, or place it into a pretty jar tied with ribbon for a delicious, homemade food gift!

Ingredients

• 1 11.5oz.package of Ghirardelli Dark Chocolate Chips
• 1 11.5oz.package of Ghirardelli Milk Chocolate Chips
• 1 11oz.package Kraft Caramel Bits + 2 tbs water
• Coarse Ground Sea Salt

Procedure

1. Rip off a piece of wax paper and cover a cookie sheet. (see hint below)
2. In a microwave safe bowl, microwave the caramel bits with 2 tablespoons water for 2 minutes. Then stir and microwave for additional 30 second intervals till fully melted.
3. Place both packages of chocolate chips in a separate bowl and melt in the microwave or place on the stove with a double boiler and stir until melted and glossy.
4. Spread the melted chocolate with a spatula on the wax paper, making sure the chocolate goes all the way to the edges.
5. With a spoon drop dollops of the caramel onto the chocolate.
6. Take a spatula and swirl it into the chocolate in an up and down motion across the pan creating swirled ribbons.
7. Sprinkle the salt across the top. Don’t be stingy with the salt.
8. Place your cookie sheet in the freezer for about 15 minutes.
9. Take it out of the freezer and break the bark into pieces. I turn it over when attached to the wax paper and and hit it with my meat mallet to break it apart.
10. Pull off of the wax paper and layer in a food safe container with parchment paper and refrigerate till ready to serve.

Cook’s Notes

If you take a damp sponge and wipe it on the cookie sheet before you put the wax paper on it, the wax paper will stick and not move around when you go to spread the chocolate

If you’ve never tried grilling cantaloupe before, you’re in for a treat. Giving cantaloupe a good char on the grill brings out a different, more savory side to the beloved melon—which plays well with grilled baguette crostini and soft blue cheese butter.

Ingredients

Blue Cheese Butter

• 1 stick unsalted butter, room temperature
• 4 ounces blue cheese, crumbled

Grilled Cantaloupe Crostini

• 1 baguette, cut diagonally into ½-inch thick slices
• 1 Tablespoon olive oil
• Kosher salt
• freshly ground black pepper
• ½ small cantaloupe, peeled and cut into wedges
• 2 Tablespoons Unsalted Danish Creamery Butter
• 2 ounces prosciutto, chopped bite-sized pieces
• pomegranate seeds, for garnish
• honey, for drizzling

Procedure

Blue Cheese Butter

1. Place butter and blue cheese in a small bowl.
2. Mash together with a fork until well mixed; set aside.

Grilled Cantaloupe Crostini

1. Preheat grill to medium-high heat.
2. Place baguette slices on a baking sheet and brush both sides of bread with olive oil. Season with salt and pepper and toss to coat. Grill crostini for 2-3 minutes per side or until golden brown and lightly charred. Transfer to a large platter.
3. Grill cantaloupe for 3-5 minutes per side, or until grill marks form. Transfer melon to a cutting board and roughly chop.
4. In a large skillet, melt the butter over medium-high heat. Add the prosciutto pieces in an even layer. Cook until crisp and golden, flipping halfway through, about 5 minutes total. Transfer to a paper towel-lined plate to cool.
5. To assemble crostini, spread a grilled baguette with blue cheese butter. Top with grilled cantaloupe chunks and sprinkle with crispy prosciutto. Garnish with pomegranate seeds and drizzle with honey before serving.

A delicious and simple tomato pasta made with fresh cherry or grape tomatoes, fresh garlic and basil. This pasta sauce cooks itself all day sitting in a bowl on your counter with fresh Kosher salt making a savory sauce you toss your cooked pasta in. This will be a new Summer favorite.

Ingredients

• 4 Cups of Diced Tomatoes (Cherry or Grape)
• 4 to 6 cloves of minced garlic
• 1 tablespoon of Kosher salt
• 1 cup of fresh basil
• 1 Tablespoon of olive oil (optional)
• 1 box of cooked spaghetti or pasta of your choice
• Parmesan Cheese for the topping

Procedure

1. Dice your cherry or grape tomatoes into quarters and add to a large bowl
2. Sprinkle with the Kosher salt and stir well to get the salt distributed on all the tomatoes.
3. Mince your garlic or use a garlic press and add it to the bowl of tomatoes, toss well to combine
4. Add in a handful or two of minced basil, stir again to combine.
5. Cover the bowl loosely with saran wrap and let sit on counter six to eight hours. You can stir occasionally.
6. When you are ready to eat, your tomatoes should have created a decent amount of liquid in the bottom of bowl. Boil the pasta of your choice in salted water, drain and combine with the tomatoes and tomato juice. Top with more fresh basil and parmesan cheese.

Australian all-day cafes have been popping up all over New York City, and each one offers some rendition of a “folded egg”: a large, circular, scramble-omelet hybrid with ruffles that sort of resemble a rose. It’s often plated atop a piece ofavocado toast, or served alongside sliced avocado and veggies.

Ingredients

• 2large eggs
• 1/4cupheavy cream
• Kosher salt
• Freshly ground black pepper
• 1/2tablespoonunsalted butter

Procedure

1. Whisk the eggs, cream, a pinch of salt, and several grinds black pepper together in a medium bowl until combined.
2. Melt the butter in a medium nonstick frying pan over high heat until sizzling and very hot but not browned (the butter should sizzle if you flick a bit of water into the pan).
3. Pour the egg mixture into the pan — the edges should be pop and sizzle, similar to making a fried egg. Let sit, undisturbed, for 15 to 20 seconds (the eggs should be beginning to set around the edges).
4. Use a rubber spatula to push the eggs around the perimeter of the pan in a circular motion, tilting the pan slightly, if needed, so that the runny eggs in the center run out to the perimeter.
5. Repeat until most of the eggs are just set and the very center is still slightly wet looking, 20 to 30 seconds.
6. Immediately transfer the eggs to a plate or piece of toast; they should slide out of the pan in one piece like an omelet. Season with salt and pepper as needed.

Arroz caldo is known by other names, too, including lugaw, pospas and goto, each with slightly different ingredients. The arroz caldo my mother ate was scattered with safflower; like many versions, this one is topped with crisp garlic chips for crunch. A mix of regular and sticky rice gives this dish just the right thickness and texture.

Ingredients

• 200 g (7 oz / 1 cup) white glutinous rice
• 100 g (3 1/2 oz / 1/2 cup) jasmine or medium-grain rice
• 1.7 kg (3 lb 12 oz) whole chicken, jointed into 4 pieces, bone in
• 60 ml (2 fl oz / 1/4 cup) vegetable oil
• 9 garlic cloves, 6 thinly sliced, 3 finely chopped
• 1 large onion, finely chopped
• 4 cm (1 1/2-inch) piece ginger, peeled and cut into julienne
• 60 ml (2 fl oz / 1/4 cup) fish sauce
• 2 spring onions (scallions), very thinly sliced
• 6 hard-boiled eggs, peeled and halved
• Sesame oil (optional) and 8 kalamansi or lime wedges, to serve.

Procedure

1. Place both of the rices in a bowl, cover with cold water and set aside to soak.
2. Place the chicken in a large saucepan or stockpot and cover with 2.5 litres (85 fl oz / 10 cups) water.
3. Bring to the boil over medium heat, skimming any scum from the surface, then reduce the heat to low–medium and simmer for 40 minutes, or until the juices run clear when the thickest part of the thigh is pierced with a knife.
4. Remove the chicken from the stock and set aside to cool slightly; reserve the stock.
5. Put the vegetable oil and sliced garlic in a large saucepan over medium heat and stir continuously for 5 minutes, or until the garlic is golden..
6. Remove with a slotted spoon and drain on paper towel.
7. Return the saucepan to the heat, add the onion and cook for 5 minutes, stirring until soft.
8. Add the chopped garlic and ginger and stir for a further 2 minutes, or until fragrant.
9. Drain the rice, add to the pan with the onion and stir for 2 minutes, or until the rice grains are well coated.
10. Add the fish sauce and 2 litres (68 fl oz / 8 cups) of the stock, bring to the boil, then reduce the heat to medium and cook for 20 minutes, or until the rice is very soft and starting to break up, and the mixture has thickened. Thin with a little extra stock to a porridge-like consistency, then season with salt flakes.
11. Shred the chicken, discarding the skin and bones. Divide three-quarters of the chicken among serving bowls, then ladle over the rice mixture. Top with the remaining chicken, then scatter with the fried garlic and spring onion. Serve with hardboiled eggs, sesame oil, if using, and kalamansi.

Broiling small cherry tomatoes (preferred for their thin, unobtrusive skins) tenderized them while concentrating their flavor. Tossing the tomatoes in a clingy honey-mustard and marjoram dressing further amped up the tomatoes’ acidity, complementing the roasty sweetness. The broiler toasted the bread quickly without drying it out, and rich, milky ricotta cheese held it all together and contributed richness.

Ingredients

• 4teaspoonswhole-grain mustard
• 2teaspoonshoney
• 2teaspoons chopped fresh marjoram
• 1teaspoon white or red miso
• 1/4 teaspoon pepper
• 10ounces cherry tomatoes
• 4(1/2inch-thick) slices rustic bread
• 8ounces (1 cupwhole-milk ricotta cheese

Procedure

1. In bowl, whisk together mustard, honey, marjoram, miso, and pepper.
2. Adjust oven rack 5 inches from broiler element and heat broiler.
3. Place tomatoes in 10-inch broiler-safe skillet and broil until most tomatoes have burst and a few are lightly charred, 8 to 10 minutes.
4. Transfer tomatoes to mustard mixture and toss until tomatoes are well coated.
5. Arrange bread on rimmed baking sheet and broil until golden brown, about 2 minutes per side.
6. Let bread cool until warm to touch, about 3 minutes.
7. Spread 1/4 cup ricotta on each slice of bread.
8. Top with tomato mixture. Serve.

Overnight Sausage Pancake Breakfast Casserole – this is seriously delicious! Tastes like a Sausage McGriddle with egg. Frozen pancakes, maple sausage, eggs, heavy cream, milk, vanilla, sugar, and maple syrup. Assemble the casserole and refrigerate overnight before baking. Great for an easy weekday or weekend breakfast, overnight guest, and holiday mornings!

Ingredients

• 20 to 24frozen pancakesfrom a 33-oz package, thawed
• 1lbmaple sausage
• 6largeeggs
• 1 1/2 cupsheavy cream
• 1cupmilk
• 1teaspoon vanilla
• 2Tablespoons sugar
• 2Tablespoons maple syrup,plus more for serving

Procedure

1. Cut pancakes in half and place cut side down in a lightly greased 9×13-inch pan.
2. Cook sausage in a skillet over medium-high heat until no longer pink. Drain fat. Sprinkle cooked sausage on top of and in between pancake slices.
3. Whisk together eggs, heavy cream, milk, vanilla, sugar, and maple syrup.
4. Pour egg mixture over pancakes.
5. Cover casserole dish and refrigerate overnight.
6. Remove casserole from refrigerator and uncover. Preheat oven to 350ºF.
7. Bake casserole uncovered for 50 to 60 minutes until center is set.
8. Let stand 5 minutes before serving with extra maple syrup.

If there’s one drink I keep in my liquor cabinet at all times, it’s single-malt Scotch. I like it in an Old Fashioned glass, splash of water. I like it in my ice cream, too. It makes sense to use booze you already have on hand when it comes to homemade ice cream, especially one that isn’t churned, because 1) alcohol doesn’t freeze and 2) it tastes good. Here Scotch doesn’t turn the cream boozy, as liquor too often does in desserts; rather, it highlights the deep, musky notes of vanilla bean and perfumes everything like buttery caramel. It really works, and my method couldn’t be easier: All you need is a whisk. This is no-cook, no-churn ice cream at its most refined—which is, more often than not, the simplest.

Ingredients

• 2cupsheavy cream
• 1/2cupgranulated sugar
• 1vanilla bean, split and scraped
• 1TablespoonScotch whisky
• 1pinchkosher salt

Procedure

1. Whisk together the cream, sugar, vanilla seeds, Scotch, and salt until soft peaks form, and then turn into an air-tight quart container.
2. Cover and freeze until firm, about 3 to 4 hours.
3. Remove to thaw for 5 to 10 minutes before scooping (should be creamy, not hard).