Cooking with Alcohol Archives - Nerds with Knives

Bailey’s Cookies and Cream Parfaits

December 27, 2024March 7, 2021 by Emily

Back in the early days of our relationship, I may have poked some good-natured fun at Matt for being what I would call a “Prom Drinker”. A prom drinker, for those of you who don’t know, is someone who would walk up to a sophisticated bar and ask for a Malibu Sunset, a Midori Sour, or, God forbid, a Mudslide. Matt was nowhere near that embarrassing, but the first time he ordered a Bailey’s on the rocks, I pinched his cheek and called him adorable. And then I tasted it and was like, hot damn, that’s really good.

Bailey’s Irish Cream was invented in 1971, so it can’t really be classified as “classic Irish drink”, but it’s no less delicious for it. It’s rich and creamy, with a whisky bite tempered to a dessert-like sweetness. An indulgence all by itself. So why not use it as the inspiration for a St. Patrick’s Day dessert: Bailey’s parfaits?

Chocolate Frangelico Mousse

December 27, 2024December 9, 2019 by Matt

In the spirit of the holidays, we’ve decided to publish one of our favorite recipes, Chocolate Frangelico Mousse, from our new cookbook, Cork and Knife.

It’s around this time of year that we load up at the grocery stores on cartloads of high-quality semi-sweet chocolate, cream, Frangelico hazelnut liquor and shelled hazelnuts. And that’s just our normal shopping list, it’s nothing to do with Christmas. But seriously though, this year we really are stocking up, because Cork and Knife was published this summer, and we’ve been overwhelmed with the positive responses to it! We’ve seen your wonderful Instagram posts and stories about recipes you’ve made from the book, and you’ve sent us so many wonderful emails. Thank you so much!

If you haven’t picked up a copy yet, now is the perfect time. Are you searching for a Christmas gift for that special foodie in your life? Is there a family member whose sock drawer is STILL bursting with all the socks you’ve bought them as gifts over the years? Are you looking for an unusual cookbook that combines the best of the food world AND the liquor cabinet? Well, here you go! Click on the book cover below to hurry over to Amazon and order your copy while you still have Christmas mailing days left!

(If you prefer to get your books elsewhere, no problem! Just head over to our cookbook page to find other places you can buy it! Or ask your local bookstore.)

As a holiday treat and a sneak peek at the book, we’re sharing just one of the recipes you’ll find in the book: Chocolate Frangelico Mousse. Think of it as an amuse bouche to get you in the holiday mood.

Best Blondies Ever (with Brown Butter, Bourbon & Butterscotch)

June 13, 2024March 11, 2019 by Emily

I was that weird kid who, when offered the choice of a brownie or a blondie, would always choose the blondie. Something about that cookie bar, packed with chocolate chips and toasty nuts, was just more interesting to me than straight chocolate (though I wouldn’t toss a good, fudgy brownie out of bed either. I’m not a monster).

Unfortunately, more often than not, blondies can be underwhelming — either dry and crumbly or doughy and flavorless — so we set out to develop a foolproof recipe for what we consider to be the perfect blondie: a tender, moist crumb filled with deep caramel flavor from brown butter, vanilla and (optional, but oh-so-delicious) bourbon. Then we packed in our favorite mix-ins: chocolate chunks, butterscotch chips and toasted hazelnuts.

Mustard and Maple-Glazed Butternut Squash stuffed with Farro and Winter Greens

November 14, 2024February 25, 2019 by Matt

Mustard Glazed Butternut Squash Stuffed with Farro and Winter Greens

Why do winter-season dinners feel more of a challenge to put together than summer ones? The days are darker, the evenings draw in, there isn’t quite as much fresh local produce at the store or farmer’s market, and maybe we don’t have the energy to get as creative as we’d like. But here’s the key: sticking with simple ingredients such as hardy winter squash, healthy farro and fresh greens, and then packing them with winning flavor combinations will reward you with a dinner as healthy and delicious as it is straightforward.

In this recipe, we’ve partnered with Maille Dijon Originale Mustard to create a hearty seasonal winter supper packed with nutrition and flavor.

Creamy Mushroom Soup with Black Rice

October 23, 2024January 14, 2019 by Matt

Delectable, creamy winter soup created from a blend of mushrooms, herbs, and wild rice — this is our choice for an easy and healthy vegetarian or even vegan supper that highlights the variety and richness of the fungi kingdom.

Unapologetically boozy French Onion Soup with Garlic Butter Croutons

October 8, 2024February 24, 2018 by Emily

Unapologetically rich, boozy and indulgent, French Onion Soup asks nothing of you but time, but gives back a thousandfold in flavor, warmth and comfort. It may become your new winter BFF.

Phyllo Pot Pie with Creamy Chicken, Caramelized Onions and Swiss Chard

June 13, 2024September 11, 2017 by Emily

Tender chicken, caramelized onions and Swiss chard in a creamy garlic sauce, topped with a blanket of buttery, flaky, ultra-crisp phyllo dough. This is comfort food pretty enough for the fanciest dinner party, but tasty enough for a relaxed family meal.

(Note: This would also be a great way to use up leftover Thanksgiving or holiday turkey. Chop or shred the cooked leftovers and fold into the sauce and vegetables before adding the pastry top.)

I think it was probably about 12 years ago that my mom bought us our first piece of really good cookware, a 5-quart Le Creuset dutch oven. At that point, we were still using a cheap, thin-gauge pan set I had bought in college, which burned pretty much anything that got near it, even if the oven wasn’t on. Being the weirdo that I am, I even remember the first thing I made in it, Duck Leg Ragu. I remember it, not because it was particularly amazing, but because while I was cooking it, something miraculous happened … The bottom of the pan didn’t scorch before the duck had browned. There wasn’t a blackened ring of sauce in the exact same shape as the burner. It was a red-sauce miracle! That’s when I realized that investing in a few items of really special, well-made cookware was much better than having a crappy set of pans in every size. Since then, our special collection has slowly grown, and I love each piece. We cook a lot (I know you’re shocked) and I use these skillets, fry pans, and grill pans almost daily. The great thing is, well-made cookware lasts for generations so if you have kids, tell them whoever helps in the kitchen inherits the good stuff.

Phyllo Pot Pie with Creamy Chicken, Caramelized Onions and Swiss Chard — Super crispy phyllo tops a comforting, creamy chicken stew.

Loaded Summer Nachos with Grilled Corn and Bourbon BBQ Chicken

January 9, 2025July 31, 2017 by Matt

We take what we love about most about nachos (crunchy chips and an unapologetic amount of cheese) and loaded them up with the best flavors of summer. Grilled corn, fresh tomatoes, avocado, pickled radishes and shredded chicken with bourbon-brown sugar BBQ sauce.

Red Onion Jam with Wine, Honey and Thyme

June 13, 2024June 13, 2017 by Emily

Sweet, savory and just plain delicious, Red Onion Jam with Wine, Honey and Thyme is a perfect addition to any cheese or charcuterie board.

Caramelized red onions are tasty in their own right, but simmered in a sweet/spicy mix of red wine, honey and herbs, they turn into a the most delicious preserves ever. We made our jam (along with Homemade Maple Mustard!) to accompany our charcuterie board, but we have big plans for the leftovers. Click the link below for ideas (and the recipe!)

Chicken, Leeks and Spinach in a Creamy Wine Sauce

July 8, 2024March 18, 2016 by Emily

In our ongoing quest to resurrect interest in under-appreciated vegetables, I present this week’s subject: the leek. We don’t get too excited about leeks in the U.S. but we should. They’re healthy, easy to grow*, cheap to buy, and best of all, really tasty. * Theoretically, and according to rumors I read on the internet. Matt and I, … Read more

Steamed Mussels With Wheat Beer and Basil

June 10, 2024March 11, 2016 by Emily

There are very few foods that deliver as much bang for your buck as fresh mussels. They are crazy cheap and when cooked well, one of the most delicious proteins that can be plucked from the sea.

Skillet Chicken with Wine, Shallots and Mustard

June 15, 2024March 13, 2015 by Emily

You know how sometimes when you watch a cooking show (don’t judge me, I find them very relaxing), the host will say something like “this ____ is so simple and quick, it’s easier than ordering a pizza!” and then they proceed to use 6 different pots and pans (on their massive 8 burner stove)? Well, bollocks to that. The only thing easier than ordering a pizza is having someone else order it for you.

And even more to the point, there is nothing easy about a dinner if I have to utilize every pot I own to make it.

That’s why I’m always looking to expand my repertoire of recipes that can be made in a single pot or pan. This one was inspired by a Martha Stewart recipe, but I’ve adapted it to cook in a skillet which makes it faster and also gives the chicken deliciously crispy skin. The sauce is absolutely amazing, so make sure to have plenty of good, crusty bread to sop it up.

Nerd alert: want to see what a dog’s face looks like when you tell her that her dry, dusty kibbles are just as good as this delicious-smelling chicken dinner?

I don’t think she believed me.

Crispy Duck Breasts with Sherry and Figs

June 12, 2024February 27, 2015 by Emily

In today’s episode of Nerds with Knives (aka Goons with Spoons, aka Dorks with Forks), we explore the many ways you can trick people into thinking you are a much fancier person than you actually are. Sure, you can buy a classic open-top Bentley, like a real-life Mr Toad, and have your chauffeur drive you around town making parping … Read more