Ned Baldwin
As seen in:
Bon Appetit,
Epicurious,
Food & Wine,
The Fisherman,
Cookery by the Book,
Food&Wine Italia
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Articles by Ned Baldwin
From The Galley: General Tso’s Fluke
I received more than 20 messages asking for this recipe! We’ve all got one of those meals that just makes us feel like we could literally never stop eating it no matter how much we eat. For me, that one is particular is my General Tso’s fluke. It’s probably more in the sauce itself than anything because I have used this recipe before with cocktail bluefish and it was pretty darn good. But the consistency and flavor of fluke in combination with the sauce is a real winner.
From The Galley: Beer Brine Smoked Bluefish
Many who said they didn’t like bluefish quickly changed their minds after tasting this recipe! This has been a great year for bluefish in many areas and one way of enjoying them is to throw them on the smoker. They are a good candidate for smoking because of the oil content in the flesh which really enhances the smoking process. This beer brine recipe gives a delicious malty and yeasty flavor that really is quite tasty. So to get started.
The Cookbook Podcast
How to Dress an Egg: Suprising and Simple Ways to Cook Dinner By Ned Baldwin & Peter Kaminsky Intro: Welcome to the number one cookbook podcast, Cookery by the Book with Suzy Chase. She's just a home cook in New York City, sitting at her dining room table, talking to cookbook authors. Ned Baldwin: I'm Ned Baldwin. My first cookbook is How to Dress an Egg.
The Secret to Foolproof Seafood? Steep It, Don’t Cook It
I’m a dad and a chef, which means I’m busy and, truthfully, a little absentminded. So whether I’m cooking at home for my family or at work in my restaurant kitchen, I gravitate toward simple techniques that are forgiving and hard to screw up. Steeping fish is at the top of that list. Many fish recipes call for hot and fast cooking, like pan-roasting or broiling, where the risk of smoke and splatter is high and the juicy and tender “doneness window” is brief.
Cold Shrimp in Dill Cream Sauce
This is a fantastic make-ahead recipe, ideal for a picnic or tomorrow’s lazy lunch. The key to perfect shrimp is steeping them in hot water, rather than boiling them, which ensures that they’re tender and juicy every time. And while this dill-cream sauce—inspired by my mom’s Seattle Junior League cookbook—is a sure winner, these sprightly shrimp will shine no matter how you want to dress them up.
Why You Should Be Pot-Roasting Spring Vegetables
Nothing is new in the world of cooking, but pot-roasting is really, really not new. Pot roasts are the stuff of Sunday dinner nostalgia—maybe we had them at our own table growing up, but more likely our vague recollections come from black-and-white reruns on TV. Those pot roasts were mostly beef affairs, with a few chunks of carrot and onion thrown in, but sometimes it was lamb, sometimes it was chicken. Rarely, if ever, did it consist solely of leeks.
Young Carrots with Spring Onions, Sumac, and Anchovies
Various vegetables respond wonderfully to this preparation, especially when they are young and delicate and have just hit the market. Here carrots get a bracing wake-up from the combination of bright, lemony sumac, funky anchovies, and sweet spring onions. When spring onion season has passed, you can substitute scallions.
How to Roast a Chicken in 18 Minutes Original
Ned Baldwin never would have figured out how to roast a chicken at warp speed if it weren’t for the disturbing things he saw early in his restaurant career. In those initial gigs, he discovered that when restaurants serve roast chicken, they often par-cook the bird and hold it at a warm temperature until somebody orders it. Only then does it go into a hot oven to finish roasting. “That just grossed me out,” Baldwin told me recently over the phone. “Chicken is like fish.
Quick Roast Chicken
This fast chicken goes from oven to table in under 30 minutes by taking advantage of a rarely, if ever, used part of the oven: the floor. The oven bottom acts as a diffuser and functions as a burner underneath the skillet, allowing the skin to continue to crisp while the ambient air temperature of the oven roasts the bird.
Warm Cod Salad with Tarragon Sauce and Boiled Eggs Recipe
Eggs and cod are a time-honored marriage of textures and tastes. The starting point for this dish was the grand aioli of Provence, which features a robust aioli with crudités and cod. When you serve this, be sure to flake the cod a little so the sauce can flavor as much of the fish as possible.
Crispy-Skinned Bass with Braised Lettuce and Green Goddess Dressing Recipe
Baldwin’s three-step cooking process delivers evenly cooked fillets with crispy skin every time. First, a pan sear under pressure from a spatula starts the cooking and prevents the fillets from curling up. Butter then helps release the fillets from the skillet and adds flavor. Finally, a skin-side-down finish in the pan crisps up the skin for a shatteringly delicious bite.
Grilled Bluefish with Charred Cherries and Peppers
How to Make It Step 1 Pat fish dry, inside and out, with paper towels. Place fish on a wire rack set inside a rimmed baking sheet. Refrigerate, uncovered, until skin is dry, at least 8 hours or up to 2 days. Step 2 Open bottom vent of a charcoal grill completely. Light charcoal chimney starter filled with briquettes. (Never use charcoal lighter fluid to start a charcoal fire; it will give grilled foods a chemical taste.) When briquettes are covered with gray ash, pour them onto bottom grate of grill.
How to Dress an Egg: Surprising and Simple Ways to Cook Dinner
“One has to cook with precision and confidence to pull off ‘simple’ cooking. Ned’s common sense approach is evident on every page.” —Tom Colicchio “This book will make you hungry and happy. It will send you into the kitchen again and again!” —Ruth Reichl “If you follow Ned Baldwin’s good recipes and sage advice, you’ll be able to dress an egg. You’ll also be able to ingeniously change up chicken, pork, shrimp, beets, leeks, broccoli, chocolate, and more.
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