kelly said

2006-07-29T17:41:00.000-07:00

http://del.icio.us/kmc612

Roast Beef

2006-07-26T22:57:00.001-07:00

Sunday-Best Garlic Roast Beef

Serves 6 to 8

Look for a top sirloin roast (see photo in related tasting) that has a thick, substantial fat cap still attached. The rendered fat will help to keep the roast moist. When making the jus, taste the reduced broth before adding any of the accumulated meat juices from the roast. The meat juices are well seasoned and may make the jus too salty. A heavy-duty roasting pan with a dark or nonstick finish or a broiler pan is a must for this recipe.

Beef
8	large cloves garlic , unpeeled
1	top sirloin roast (4-pound), with some fat intact
Garlic-Salt Rub
3	large cloves garlic , minced
1	teaspoon dried thyme
1/2	teaspoon table salt
Garlic Paste
12	large cloves garlic , peeled, cloves cut in half lengthwise
2	sprigs fresh thyme leaves
2	bay leaves
1/2	teaspoon table salt
1/2	cup olive oil
	Ground black pepper
Jus
1 1/2	cups low-sodium beef broth
1 1/2	cups low-sodium chicken broth

1. For the beef: Toast unpeeled garlic cloves in small skillet over medium-high heat, tossing frequently, until spotty brown, about 8 minutes. Set garlic aside. When cool enough to handle, peel cloves and cut into 1/4-inch slivers.

2. Using paring knife, make 1-inch-deep slits all over roast. Insert toasted garlic into slits.

3. For the garlic-salt rub: Mix minced garlic, thyme, and salt together in small bowl. Rub all over roast. Place roast on large plate and refrigerate, uncovered, at least 4 hours or preferably overnight.

4. For the garlic paste: Heat halved garlic cloves, thyme, bay leaves, salt, and oil in small saucepan over medium-high heat until bubbles start to rise to surface. Reduce heat to low and cook until garlic is soft, about 30 minutes. Cool completely. Strain, reserving oil. Discard herbs and transfer garlic to small bowl. Mash garlic with 1 tablespoon garlic oil until paste forms. Cover and refrigerate paste until ready to use. Cover and reserve garlic oil.

5. Adjust oven rack to middle position, place nonstick roasting pan or broiler pan bottom on rack, and heat oven to 450 degrees. Using paper towels, wipe garlic-salt rub off beef. Rub beef with 2 tablespoons reserved garlic oil and season with pepper. Transfer meat, fat side down, to preheated pan and roast, turning as needed until browned on all sides, 10 to 15 minutes.

6. Reduce oven temperature to 300 degrees. Remove roasting pan from oven. Turn roast fat side up and, using spatula, coat top with garlic paste. Return meat to oven and roast until internal temperature reaches 125 degrees on instant-read thermometer, 50 to 70 minutes. Transfer roast to cutting board, cover loosely with foil, and let rest for 20 minutes.

7. For the jus: Drain excess fat from roasting pan and place pan over high heat. Add broths and bring to boil, using wooden spoon to scrape browned bits from bottom of pan. Simmer, stirring occasionally, until reduced to 2 cups, about 5 minutes. Add accumulated juices from roast and cook 1 minute. Pour through fine-mesh strainer. Slice roast crosswise against grain into 1/4-inch slices. Serve with jus.

Spicy Pork Tenderloin

2006-07-26T22:55:00.001-07:00

Spicy Glazed Pork Tenderloins

Serves 4

1/2	cup pineapple juice
1/4	cup lime juice from 2 limes
1/3	cup packed light brown sugar
1	tablespoon molasses
1	teaspoon ground cumin
1/2	teaspoon cayenne pepper
1	jalapeño chile , seeded and minced
2	pork tenderloins (12 to 16 ounces each), trimmed of silver skin
	Table salt and ground black pepper
2	teaspoons vegetable oil

1. Stir pineapple juice, lime juice, brown sugar, molasses, cumin, cayenne, and jalapeño in small bowl. Pat tenderloins dry with paper towels and season with salt and pepper.

2. Heat oil in large nonstick skillet over medium-high heat until just smoking. Cook tenderloins, turning until browned on all sides, 5 to 8 minutes total. Reduce heat to medium, add lime juice mixture, and cook, rolling tenderloins to coat, until mixture is thick and syrupy and internal temperature of tenderloins registers 140 degrees on instant-read thermometer, 9 to 11 minutes.

3. Transfer tenderloins to cutting board, tent loosely with foil, and let rest until internal temperature rises to 150 degrees, about 10 minutes. Cut tenderloins crosswise into 1/2-inch-thick slices, arrange on platter, and pour glaze in pan over slices. Serve.

Steak Tips with Mushrooms, Garlic, and Thyme

2006-07-26T22:55:00.000-07:00

Steak Tips with Mushrooms, Garlic, and Thyme

Serves 4

Steak tips are sold as whole steaks, cubes, and strips. For this recipe, use strips and cut them into 6- to 8-inch-long pieces, if necessary.

2	tablespoons vegetable oil
10	ounces white mushrooms , halved or quartered if large
4	cloves garlic , sliced thin
1 1/2	pounds sirloin steak tips (see note above), patted dry
	Table salt and ground black pepper
1/4	cup brandy
3/4	cup low-sodium chicken broth
2	teaspoons Dijon mustard
1	tablespoon unsalted butter

1. Heat 1 tablespoon oil in large nonstick skillet over high heat until just smoking. Cook mushrooms, stirring occasionally, until browned in spots, 5 to 6 minutes. Reduce heat to medium and push mushrooms to sides of pan. Add 1 teaspoon oil and garlic to clearing in center of pan and stir until garlic is browned and crisp, about 30 seconds. Stir garlic into mushrooms, cook for 30 seconds, then transfer mixture to serving platter.

2. Increase heat to high, add remaining 2 teaspoons oil to skillet, and season steak with salt and pepper. Place steak in pan so pieces are not touching. Reduce heat to medium-high and cook until well browned, 3 to 5 minutes per side. Transfer steak to platter and tent loosely with foil.

3. Combine brandy and broth in small bowl. Add to pan along with thyme and mushroom mixture. Using wooden spoon, scrape browned bits from bottom of pan. Simmer until thickened, 5 to 7 minutes. Add accumulated beef juices back to pan, whisk in mustard and butter, and season with pepper. Pour mushrooms and sauce over meat. Serve.

Weeknight Chili (Cooks Illustrated)

2006-07-26T22:54:00.000-07:00

Slow-Cooker Weeknight Chili

Serves 10 to 12

Serve this all-American classic with sour cream and cheese to cool the burn. For less heat, reduce the cayenne pepper to 1/4 teaspoon or omit it altogether. The ground beef will become dry if the chili is cooked for more than 8 hours.

1/4	cup chili powder
1	tablespoon ground cumin
2	teaspoons ground coriander
1	teaspoon dried oregano
1/2	teaspoon cayenne pepper
1/2	teaspoon red pepper flakes
8	ounces bacon , chopped fine
2	onions , chopped medium
1	red bell pepper , chopped medium
6	cloves garlic , minced
2	pounds 85 percent lean ground chuck
	Table salt and ground black pepper
	1 can (28 ounces) tomato puree
	1 (28-ounce) can diced tomatoes
2	(15.5-ounce) cans dark red kidney beans , drained and rinsed

1. Toast chili powder, cumin, coriander, oregano, cayenne, and pepper flakes in large Dutch oven over medium heat until fragrant, about 2 minutes. Transfer toasted spices to bowl. Add bacon to Dutch oven and cook over medium heat until crisp, 8 to 10 minutes. Transfer bacon to plate lined with paper towels and pour off all but 1 teaspoon fat from pot. Return pot to medium heat, add onions and bell pepper, and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.

2. Add beef, 2 teaspoons salt, and 1 teaspoon pepper. Increase heat to medium-high and cook, using wooden spoon to break up beef into 1/2-inch pieces, until just slightly pink, about 5 minutes. Drain beef and vegetables in colander.

3. Add tomato puree, diced tomatoes, and toasted spices to empty pot and bring to simmer over medium-high heat, scraping up any browned bits from bottom of pot. Return drained beef and vegetable mixture and bacon to pot, stir to combine, and bring to simmer. Transfer contents to slow-cooker insert.

4. Set slow cooker to low, cover, and cook until tender, 6 to 8 hours, stirring in beans during last hour of cooking. (Alternately, cook on high for 3 to 4 hours.) Adjust seasonings and serve. (Leftovers can be refrigerated for several days or frozen for several months.)

Make Ahead

If you’d prefer to just dump the chili ingredients into the slow cooker before running off to work, you can do all the work the night before. Follow the recipe through step 3, but continue to simmer the assembled chili for 10 minutes. Transfer the chili to an airtight container and refrigerate overnight. In the morning, simmer the chili in a Dutch oven for 10 minutes, then transfer it to your slow cooker and proceed with step 4.

Slow-Cooker Mexican-Style Pork Stew (Cooks Illustrated)

2006-07-26T22:52:00.000-07:00

Slow-Cooker Mexican-Style Pork Stew

Serves 6 to 8

This traditional Mexican stew features shredded pork and hominy. Hominy is a dried corn from which the hull and germ have been removed. You can find hominy in cans in the international aisle of your supermarket. Serve with tortillas, diced red onion, and wedges of lime.

5	pounds boneless country-style pork ribs , trimmed and sliced 1/4 inch thick
	Table salt and ground black pepper
2	tablespoons vegetable oil
2	onions , chopped medium
2	tablespoons chili powder
5	cloves garlic , minced
	1 can (14 1/2 ounces) diced tomatoes
5	cups low-sodium chicken broth
3	(14-ounce) cans white or yellow hominy , rinsed
2	tablespoons minced fresh oregano leaves or 2 teaspoons dried
1/4	cup minced fresh cilantro
1	tablespoon fresh lime juice

1. Dry the pork with paper towels, then season with salt and pepper. Heat 2 teaspoons of the oil in a 12-inch skillet over medium-high heat until just smoking. Brown half of the pork, about 10 minutes, then add to the slow cooker. Return the skillet to medium-high heat and repeat with 2 more teaspoons oil and the remaining pork.

2. Add the remaining 2 teaspoons oil to the empty skillet and heat over medium heat until shimmering. Add the onions, chili powder, and 1/4 teaspoon salt. Cook until the onions are softened, about 5 minutes. Stir in the garlic and cook for 15 seconds. Stir in the tomatoes with their juice, scraping up any browned bits. Bring to a simmer, then pour into the slow cooker.

3. Add the broth, hominy, and oregano to the slow cooker. Cover and cook, on either low or high, until the meat is tender, 7 to 8 hours on low or 5 to 6 hours on high.

4. Transfer the meat to a large bowl and let cool. Let the cooking liquid settle for 5 minutes, then use a wide spoon to skim the fat off the surface. When the meat is cool enough to handle, shred it using your fingers, discarding any gristle, and add it back to the slow cooker. Before serving, stir in the cilantro and lime juice and season with salt and pepper to taste.

To Make Ahead

The night before (or a day in advance), prepare the recipe through step 2. Instead of adding the ingredients to the slow cooker, refrigerate them, but be sure to store the browned meat in one container and the vegetables and liquid in another container. In the morning, add the chilled ingredients to the slow cooker and proceed with step 3. The cooking time will run to the high end of the range given in the recipe.

Slow-Cooker Meaty Tomato Sauce with Pork

2006-07-26T22:51:00.000-07:00

Slow-Cooker Meaty Tomato Sauce with Pork

Makes about 2 1/2 quarts

If you prefer a beefy sauce, three pounds of boneless chuck, cut into 1-inch pieces, can be substituted for the pork. This recipe makes enough for a hungry crowd or enough to freeze leftovers for later. It is substantial enough to serve with pasta and a crisp green salad for a complete meal.

3	pounds boneless country-style pork ribs , trimmed and cut into 1-inch pieces
	Table salt and ground black pepper
2	tablespoons vegetable oil
2	onions , chopped medium
12	cloves garlic , minced
1	cup dry red wine
2	tablespoons tomato paste
	1 can (28 ounces) crushed tomatoes
	1 (28-ounce) can diced tomatoes
2	tablespoons minced fresh oregano leaves or 2 teaspoons dried
1/4	teaspoon red pepper flakes
2	bay leaves
1/4	cup minced fresh parsley leaves

2. Add the remaining 2 teaspoons oil to the empty skillet and heat over medium heat until shimmering. Add the onions and 1/4 teaspoon salt and cook until softened, about 5 minutes. Stir in the garlic and cook for 15 seconds. Stir in the wine and tomato paste, scraping up any browned bits. Simmer until the wine has reduced by half, about 3 minutes, then pour into the slow cooker.

3. Add the crushed tomatoes, diced tomatoes with their juice, the oregano, red pepper flakes, and bay leaves to the slow cooker. Cover and cook, on either low or high, until the meat is tender, 7 to 8 hours on low or 4 to 5 hours on high.

4. Let the sauce settle for 5 minutes, then use a wide spoon to skim the fat off the surface. Use a wooden spoon or spatula to break up the pieces of meat. Before tossing the sauce with cooked pasta, discard the bay leaves, stir in the parsley, and season with salt and pepper to taste.

To Make Ahead

The night before (or a day in advance), prepare the recipe through step 2. Instead of adding the ingredients to the slow cooker, refrigerate them, but be sure to store the browned meat in one container and the remaining ingredients in another container. In the morning, add the chilled ingredients to the slow cooker and proceed with step 3. The cooking time will run to the high end of the range given in the recipe.

Slow Cooker Bolognese Sauce

2006-07-26T22:50:00.000-07:00

Slow-Cooker Bolognese Sauce

Makes 12 cups-enough to sauce 4 pounds of pasta

Because steam rises from the sauce as it cooks, it’s best to place the slow cooker on a counter with no cabinetry overhead. If you need more than the 7 or 8 hours of cooking time called for in the recipe, in step 3 set the lid halfway off the cooker rather than removing it, then simmer the sauce for 10 to 11 hours. Freeze leftover sauce in airtight containers for up to 2 months.

3	tablespoons unsalted butter
1/2	small onion , chopped fine
1	small carrot , peeled and chopped fine
1/2	rib celery , chopped fine
3	cloves garlic , minced
3	tablespoons tomato paste
3	pounds meatloaf mix , or 1 1/2 pounds ground chuck and 1 1/2 pounds ground pork
	Table salt and ground black pepper
3	cups whole milk
3	cups dry white wine
2	(28 ounce) cans whole tomatoes , ground in blender until smooth
1	teaspoon chopped fresh thyme leaves

1. Heat butter in Dutch oven over medium-high heat until foaming. Add onion, carrot, and celery and cook until softened but not colored, about 6 minutes. Add garlic and tomato paste and cook until fragrant, about 1 minute. Add meat, 1 teaspoon salt, and 1/2 teaspoon pepper and cook, breaking up meat, until crumbled into tiny pieces and lightly browned, about 5 minutes.

2. Add milk, bring to vigorous simmer, and cook until milk evaporates and only clear fat remains, 10 to 15 minutes. Add wine, tomatoes, and thyme; cover and bring to boil. Transfer mixture to slow cooker, cover, set temperature to high, and bring to boil.

3. Once mixture comes to boil, remove lid and simmer until sauce is very thick, 7 to 8 hours. Season with salt and pepper. Serve.

Make Ahead

This recipe can be partially made the night before so that it’s ready to place in the slow cooker in the morning. Complete steps 1 and 2 and refrigerate the mixture in the Dutch oven. The next morning, bring the mixture back to a boil, transfer it to the slow cooker, and proceed as directed.

Slow-Cooked Smothered Pork Chops

2006-07-26T22:48:00.000-07:00

Slow-Cooked Smothered Pork Chops

Serves 6

These pork chops are so tender that you'll need to remove them from the slow cooker with a spoon.

4	slices bacon , chopped fine
	Vegetable oil (if necessary)
6	bone-in blade-cut pork chops , about 3/4 inch thick
	Table salt and ground black pepper
3	yellow onions , halved and sliced into 1/2-inch half-moons
1	teaspoon light brown sugar plus 1 tablespoon
1/4	cup water plus 2 tablespoons
3	cloves garlic , minced
2	teaspoons minced fresh thyme leaves
3	containers low-sodium chicken broth
1	tablespoon soy sauce
2	bay leaves
1	tablespoon cornstarch
1	tablespoon cider vinegar
1	tablespoon minced fresh parsley leaves

1. Fry bacon in large skillet over medium heat until lightly browned, about 8 minutes. Using slotted spoon, transfer bacon to paper towels, leaving fat in pan (you should have 2 tablespoons fat; if not, supplement with oil). Refrigerate bacon.

2. Heat fat over high heat until smoking. Meanwhile, pat pork chops dry with paper towels and sprinkle with salt and pepper. Cook 3 chops until golden brown on both sides, about 3 minutes per side. Transfer chops to slow-cooker insert. Repeat with remaining chops and transfer to slow-cooker insert.

3. Pour off all but 1 teaspoon fat from skillet; add onions, 1 teaspoon brown sugar, 1/4 teaspoon salt, and 1/4 cup water to now-empty skillet. Using wooden spoon, scrape browned bits from pan bottom and cook over medium-high heat until onions are soft, about 6 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds longer. Pour onion mixture over chops in slow-cooker insert. Add broth, soy sauce, and remaining 1 tablespoon brown sugar to skillet, bring to boil, and add bay leaves. Pour mixture over onions in slow cooker.

4. Cover slow cooker and cook on low until pork is very tender, about 8 hours (or cook on high for 4 hours).

5. When ready to serve, reheat bacon in large saucepan until crisp and transfer to small bowl. Carefully transfer chops to serving platter with large spoon and tent with foil. Discard bay leaves and pour liquid through mesh strainer into now-empty saucepan. Transfer solids to blender with 1 cup liquid and blend until smooth. Stir back into remaining liquid in saucepan. Mix cornstarch and remaining 2 tablespoons water together in small bowl and stir into sauce. Cook over medium heat until thickened, about 8 minutes. Add vinegar, season with salt and pepper, pour over chops, and sprinkle with bacon and parsley. Serve.

Make Ahead
The recipe can be prepared through step 3 a day in advance. Refrigerate the chops separately and the onion and broth mixtures together. In the morning, place the chops in the slow-cooker insert; bring the broth and onion mixture to a boil in a skillet, and pour it over the chops. Proceed as directed.

Skillet Lasagna (Cooks Illustrated)

2006-07-26T22:45:00.000-07:00

Skillet Lasagna

Serves 4 to 6

Meatloaf mix is a combination of ground beef, pork, and veal, sold pre-packaged in many supermarkets. If it's unavailable, use ground beef. Use a 12-inch nonstick skillet with a tight-fitting lid for this recipe.

	1 (28-ounce) can diced tomatoes
	Water
1	tablespoon olive oil
1	medium onion , minced
	Table salt
3	medium cloves garlic , minced or pressed through a garlic press (about 1 tablespoon)
1/8	teaspoon red pepper flakes
1	pound meatloaf mix
10	curly-edged lasagna noodles , broken into 2-inch lengths
	1 can (8 ounces) tomato sauce
1/2	cup grated Parmesan cheese plus 2 additional tablespoons
	Ground black pepper
1	cup ricotta cheese
3	tablespoons chopped fresh basil

1. Pour tomatoes with their juices into 1-quart liquid measuring cup. Add water until mixture measures 1 quart.

2. Heat oil in large nonstick skillet over medium heat until shimmering. Add onion and 1/2 teaspoon salt and cook until onion begins to brown, about 5 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds. Add ground meat and cook, breaking apart meat, until no longer pink, about 4 minutes.

3. Scatter pasta over meat but do not stir. Pour diced tomatoes with juices and tomato sauce over pasta. Cover and bring to simmer. Reduce heat to medium-low and simmer, stirring occasionally, until pasta is tender, about 20 minutes.

4. Remove skillet from heat and stir in 1/2 cup Parmesan. Season with salt and pepper. Dot with heaping tablespoons ricotta, cover, and let stand off heat for 5 minutes. Sprinkle with basil and remaining 2 tablespoons Parmesan. Serve.

Red Beans and Rice (Cooks Illustrated)

2006-07-26T22:43:00.000-07:00

Red Beans and Rice

Serves 8 to 10

Andouille is the traditional sausage for this dish, but we also had good results with kielbasa.

4	slices bacon , chopped medium
1	small onion , chopped fine
1	green bell pepper , chopped fine
1	rib celery , chopped fine
4	cloves garlic , minced
	Ground black pepper
1	teaspoon minced fresh oregano leaves
1	teaspoon minced fresh thyme leaves
1/2	teaspoon cayenne pepper
4	bay leaves
	Table salt
1	pound dried red kidney beans , rinsed and picked over
7	cups low-sodium chicken broth
7	cups water
1/2	pound andouille sausage or kielbasa, halved lengthwise and cut into 1/4-inch half-moons
6	cups cooked long-grain rice (from 3 cups raw rice)
	Hot pepper sauce

1. Cook bacon in large Dutch oven over medium heat until lightly browned and fat has rendered, about 7 minutes. Add onion, bell pepper, and celery and cook, stirring frequently, until softened, about 8 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add 1 teaspoon pepper, oregano, thyme, cayenne, bay leaves, 1/2 teaspoon salt, beans, broth, and water, and bring to boil over high heat. Reduce heat to maintain vigorous simmer (mixture will be steaming and several bubbles should be breaking the surface) and cook, uncovered, stirring occasionally, until beans are soft and liquid thickens, 2 to 2 1/2 hours.

2. Stir in sausage and cook until liquid is thick and creamy, about 30 minutes. Season with salt and pepper. Serve over hot cooked rice with hot pepper sauce, if desired. (Leftover beans can be refrigerated in airtight container for several days.)

Quick and Crunchy Pork Chops (Cooks Illustrated)

2006-07-26T22:42:00.000-07:00

Quick and Crunchy Pork Chops

Serves 4

For a substantial crust, don't break up the Melba toasts too much, and coat the chops well with mayonnaise. Although an instant-read thermometer takes the guesswork out of determining when the meat is done, you can use the "nick-and-peek" method: Use a paring knife to make a slit in the top of the pork chop and take a look at the meat's interior. The Melba crumbs can be made weeks in advance and stored in the freezer. Applesauce is a natural with these chops.

1	(5-ounce) box Melba toast , broken into rough pieces
1/2	teaspoon table salt
1/2	teaspoon garlic powder
1/2	teaspoon onion powder
1/2	teaspoon paprika
1/2	teaspoon dried thyme
1/8	teaspoon sugar
6	tablespoons mayonnaise
4	center-cut boneless pork chops , 3/4 inch to 1 inch thick (each 6 to 7 ounces), patted dry with paper towels

1. Adjust oven rack to middle position and heat oven to 425 degrees. Place Melba toast pieces, salt, garlic powder, onion powder, paprika, thyme, and sugar in heavy-duty zipper-lock freezer bag. Seal bag and pound with heavy blunt object (such as a rolling pin) until Melba toasts are crushed but still have some crumbs the size of small pebbles. Add 2 tablespoons mayonnaise to bag and work mayonnaise evenly into crumb mixture by gently squeezing outside of bag. Transfer Melba crumb mixture to large plate.

2. Using your fingers, coat 1 chop with 1 tablespoon mayonnaise. Transfer to plate with Melba crumbs, sprinkle top of pork chop with some Melba mixture, and press down firmly on chop to adhere crumbs. Flip chop and repeat, making sure that thick layer of crumbs coats both sides and edges. Transfer breaded pork chop to baking rack set over rimmed baking sheet. Repeat with remaining chops.

3. Bake pork chops until juices run clear and instant-read thermometer inserted into center of chop registers 145 to 150 degrees, 16 to 22 minutes. Remove chops from oven and let rest on rack for 5 to 10 minutes. Serve immediately.

Pork Chops with Spicy Orange Glaze (Cooks Illustrated)

2006-07-26T22:40:00.000-07:00

Pork Chops with Spicy Orange Glaze

Serves 4

Starting the pork chops in a cold skillet allows them to heat up slowly and hold on to their interior moisture--a method that works best with thin chops. If using an electric stove, turn the burner to medium just before seasoning the chops in step 1.

4	bone-in pork rib chops or center-cut chops, 1/2 to 3/4 inch thick
1	teaspoon olive oil plus 1 additional tablespoon
	Table salt and ground black pepper
1	teaspoon ground cumin
1/2	teaspoon sugar
2	cloves garlic , minced
1/8	teaspoon red pepper flakes
3/4	cup orange juice

1. Rub each chop with 1/4 teaspoon oil and sprinkle with salt, pepper, and cumin. Sprinkle one side of each chop with 1/8 teaspoon sugar.

2. Place chops, sugared side down, in large nonstick skillet and press meat into pan. Cook, without moving, over medium heat until lightly browned, 6 to 9 minutes. Turn chops, reduce heat to low, cover, and cook until center of chops registers 145 to 150 degrees on instant-read thermometer, 3 to 6 minutes. Transfer chops to platter, tent with foil, and let rest while making sauce.

3. Add remaining tablespoon oil, garlic, and pepper flakes to empty pan and cook over medium heat until fragrant, about 30 seconds. Add juice and simmer until slightly thickened, about 5 minutes. Tip accumulated juices from platter with chops into skillet, cook 1 minute, season with salt and pepper, and pour sauce over chops. Serve.

Pan-Seared Steaks with Worcestershire and Butter Sauce (Cooks Illustrated)

2006-07-26T22:39:00.000-07:00

Pan-Seared Steaks with Worcestershire and Butter Sauce

Serves 4

To ensure that the steaks remain juicy after cooking, let them rest for 5 minutes even if you’re not making the pan sauce. If using a large steak, such as round bone or shoulder, however, only one steak will fit in the pan at a time, so plan accordingly.

Steaks
4	boneless beef steaks (8 ounces each), 1 to 1 1/4 inches thick, trimmed
	Table salt and ground black pepper
1	tablespoon vegetable oil
Worcestershire and Butter Sauce
1	tablespoon vegetable oil
2	shallots , minced
1 1/2	cups low-sodium chicken broth
1	tablespoon Worcestershire sauce
1/2	teaspoon Dijon mustard
3	tablespoons unsalted butter , cut into 3 pieces and chilled
1	tablespoon minced fresh parsley leaves
	Table salt and ground black pepper

1. For the steaks: Pat the steaks dry with paper towels, then season with salt and pepper. Heat the oil in a 12-inch skillet over medium-high heat until just smoking. Brown the steaks on the first side, about 4 minutes.

2. Flip the steaks over and continue to cook to the desired doneness, 4 to 6 minutes. Transfer the steaks to a clean plate, tent with foil, and let rest for 5 minutes.

3. For the sauce: Meanwhile, add the oil to the skillet and return to medium-high heat until shimmering. Add the shallots and cook until softened, about 2 minutes. Stir in the broth, scraping up any browned bits, and simmer until thickened, about 5 minutes.

4. Stir in Worcestershire, mustard, and any accumulated meat juice. Turn the heat to low and whisk in the butter, one piece at a time. Off the heat, stir in the parsley and season with salt and pepper to taste. Spoon the sauce over the steaks or chops before serving.

Pan-Seared Steaks with Balsamic Onions (Cooks Illustrated)

2006-07-26T22:38:00.000-07:00

Pan-Seared Steaks with Balsamic Onions

Serves 4

The cooking times here yield medium-rare steaks. Because the sauce is so rich, we think three steaks (the maximum you can fit comfortably in a large skillet) will feed four people when sliced thin.

3	tablespoons vegetable oil
2	large red onions , peeled and cut into 1/2-inch rounds, rings separated
	Table salt and ground black pepper
3	boneless strip steaks (8- to 10-ounce), 1 to 1 1/4 inches thick
3	cloves garlic , minced
1/2	cup balsamic vinegar plus 1 additional tablespoon
1	teaspoon minced fresh rosemary
1	tablespoon light brown sugar

1. Heat 2 tablespoons oil in large skillet over medium heat until shimmering. Add onions and 1/2 teaspoon salt and cook, stirring frequently, until lightly browned, about 10 minutes. Transfer onions to bowl. Wipe out skillet with paper towels.

2. Add remaining 1 tablespoon oil to skillet and cook over medium-high heat until just smoking. Meanwhile, pat steaks dry with paper towels and season with salt and pepper. Cook steaks, without moving, until browned on first side, 4 to 5 minutes. Flip steaks and continue to cook until browned on second side, 3 to 4 minutes more. Transfer steaks to plate and wrap with foil.

3. Discard fat in skillet, return onions to pan, and set over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add 1/2 cup vinegar, rosemary, and brown sugar and cook, scraping up browned bits with wooden spoon, until thick and syrupy, about 2 minutes. Pour any accumulated steak juices into pan along with remaining 1 tablespoon vinegar. Season with salt and pepper.

4. Slice steaks crosswise into 1/4-inch slices and transfer to platter. Spoon onions and sauce over steak. Serve.

Mediterannean Pork Chops (Cooks Illustrated)

2006-07-26T22:36:00.000-07:00

Mediterranean Pork Chops

Serves 4

To round out the meal, serve with couscous.

4	boneless rib pork chops or center-cut, about 1 inch thick
	Table salt and ground black pepper
2	tablespoons olive oil
2	medium zucchini , cut into 3/4-inch pieces
3	cloves garlic , minced
3/4	cup low-sodium chicken broth
1	tablespoon chopped fresh oregano
2	cups cherry tomatoes , halved
1/3	cup pitted black olives , halved

1. Pat pork chops dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until just smoking. Cook chops until well browned on both sides but still pink in center, 3 to 4 minutes per side. Transfer chops to plate and cover with foil.

2. Add remaining tablespoon oil to skillet and heat until just smoking. Add zucchini and salt to taste and cook, stirring, until spotty brown, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Add broth and oregano and bring to simmer, using wooden spoon to scrape bottom of pan. Push zucchini to sides of pan, return chops and any accumulated juices to pan, and cook until pork is cooked through and sauce is slightly thickened, about 7 minutes.

3. Transfer chops to serving platter. Add tomatoes and olives to skillet and toss to warm through, about 1 minute. Season with salt and pepper and spoon vegetable mixture over chops. Serve.

Flank Steak with Parsley Sauce (Cooks Illustrated)

2006-07-26T22:34:00.000-07:00

Grilled Flank Steak with Garlic-Parsley Sauce

Serves 4

Don't waste hours marinating flank steak before cooking it. Coating the grilled steak with a potent sauce adds just as much flavor--and takes just 5 minutes.

1/2	cup minced fresh parsley leaves
1/4	cup minced red onion
2	medium cloves garlic , minced
1/4	cup red wine vinegar
1/4	cup extra-virgin olive oil
1/8	teaspoon hot red pepper flakes
	Table salt and ground black pepper
1 1/2	pounds flank steak

1. Combine parsley, onion, garlic, vinegar, oil, pepper flakes, and salt and pepper to taste in small bowl. Season steak with salt and pepper to taste.

2. Grill steak over very hot fire until browned on both sides and slightly less done than you want, about 10 minutes.

3. Place steak in baking dish and coat with parsley sauce. Cover dish with foil and let rest for 5 minutes. Slice steak thinly against grain and serve with sauce remaining in baking dish.

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Short Ribs (Cooks Illustrated)

2006-07-26T22:30:00.000-07:00

Beer-Braised Short Ribs

Serves 4 to 6

The only way to remove fat from the braising liquid is to prepare this recipe a day or two before you want to serve it. Luckily, the short ribs actually taste better if cooked in advance and then reheated in the defatted braising liquid.

5	pounds English-style beef short ribs (6 to 8 ribs), trimmed of excess fat
	Table salt and ground black pepper
2	tablespoons vegetable oil
2	tablespoons unsalted butter
3	pounds yellow onions , halved and sliced thin
2	tablespoons tomato paste
2	(12-ounce) bottles dark beer such as Newcastle Brown Ale and O'Doul's Amber Nonalcoholic
2	tablespoons Minute Tapioca
2	bay leaves
2	teaspoons minced fresh thyme leaves
2	tablespoons soy sauce
12	pitted prunes
3	tablespoons Dijon mustard
2	tablespoons minced fresh parsley leaves

1. Season ribs with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Add half of ribs, meaty side down, and cook until well browned, about 5 minutes. Following photo 1, turn each rib on one side and cook until well browned, about 1 minute. Repeat with remaining sides. Transfer ribs to slow-cooker insert, arranging them meaty side down, as shown in photo 2. Repeat with remaining ribs.

2. Pour off all but 1 teaspoon fat from skillet. Add butter and reduce heat to medium. When butter has melted, add onions and cook, stirring occasionally, until well browned, 25 to 30 minutes. Stir in tomato paste and cook, coating onions with tomato paste, until paste begins to brown, about 5 minutes. Stir in beer, bring to simmer, and cook, scraping browned bits from pan bottom with wooden spoon, until foaming subsides, about 5 minutes. Remove skillet from heat and stir in tapioca, bay leaves, 1 teaspoon thyme, soy sauce, and prunes. Transfer to slow-cooker insert.

3. Set slow cooker on low, cover, and cook until ribs are fork-tender, 10 to 11 hours. (Alternately, cook on high for 4 to 5 hours.) Transfer ribs to baking dish and strain liquid into bowl. Cover and refrigerate for at least 8 hours or up to 2 days.

4. When ready to serve, use spoon to skim off hardened fat from liquid. Place short ribs, meaty side down, and liquid in Dutch oven and reheat over medium heat until warmed through, about 20 minutes. Transfer ribs to serving platter. Whisk mustard and remaining teaspoon thyme into sauce and season with salt and pepper. Pour 1 cup sauce over ribs. Sprinkle with parsley and serve, passing remaining sauce separately.

Bacon-Wrapped Filets Mignons (Cooks Illustrated)

2006-07-26T22:27:00.000-07:00

Bacon-Wrapped Filets Mignons

Serves 4

This is company food, perferct for a Saturday-night dinner party. The filets are seared on the stovetop and then cooked through on a preheated baking sheet in the oven, which gives you time to attend to side dishes.

4	tablespoons unsalted butter , at room temperature
2	tablespoons minced fresh parsley leaves
1	teaspoon grated lemon zest
1	medium clove garlic , minced
	Table salt and ground black pepper
4	slices bacon
4	center-cut filets mignons , each about 1 1/2 inches thick
4	teaspoons olive oil

1. With fork, beat butter, parsley, lemon zest, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in small bowl until smooth. Set aside.

2. Wrap 1 bacon slice around each filet, overlapping ends and securing ends to filet with toothpick. Adjust oven rack to lower-middle position, place rimmed baking sheet on rack, and heat oven to 450 degrees.

3. Heat 2 teaspoons oil in medium skillet over high heat until just smoking. Sprinkle filets with salt and pepper. Place 2 filets in skillet and cook, without moving, until browned and nice crust has formed, 2 to 3 minutes. Using tongs, turn filets and cook on second side, 2 1/2 minutes longer. Hold filets on their sides and crisp bacon slightly all around. Set filets aside on plate. Heat remaining 2 teaspoons oil in empty skillet and sear remaining 2 filets.

4. Transfer all 4 seared filets to preheated baking sheet in oven. Roast 4 to 6 minutes for rare, 6 to 8 minutes for medium-rare, or 8 to 10 minutes for medium. Transfer filets to large plate, tent with foil, and let rest for 5 minutes. Spoon some parsley-lemon butter onto each filet. Serve.

Sloppy Janes (Cooks Illustrated)

2006-07-26T22:22:00.000-07:00

Sloppy Janes

Serves 4

Be careful not to cook the meat beyond pink in step 1; if you let it brown at this point it will end up dry and crumbly. The meat will finish cooking once the liquid ingredients are added. Serve, piled high on a bun, with your favorite pickles.

2	tablespoons vegetable oil
1	medium onion , chopped fine
1/2	teaspoon table salt
2	cloves garlic , minced
1/2	teaspoon chili powder
1	pound ground turkey
	Ground black pepper
1	teaspoon brown sugar
1	cup tomato puree
1/2	cup ketchup
1/4	cup water
1/4	teaspoon hot pepper sauce
4	hamburger buns

1. Heat oil in large skillet over medium-high heat until shimmering. Add onion and salt and stir until coated with oil. Reduce heat to medium, cover, and cook, stirring occasionally, until onion is soft, about 10 minutes (if onion begins to burn after 5 minutes, reduce heat to low). Add garlic and chili powder and cook, uncovered, stirring constantly, until fragrant, about 30 seconds. Add turkey and cook, breaking up meat with wooden spoon, until just pink, about 3 minutes.

2. Add 1/4 teaspoon pepper, brown sugar, tomato puree, ketchup, water, and hot sauce. Simmer until Sloppy Joe sauce is slightly thicker than ketchup, 8 to 10 minutes. Adjust seasonings. Spoon meat mixture onto hamburger buns and serve.

Make Ahead

If you find yourself with leftover Sloppy Janes or just feel like making a double batch, the meat mixture freezes well for up to one month. To return the meat mixture to its original consistency, you may need to add a little water when it is reheated.

Pasta with Chicken and Artichokes (Cooks Illustrated)

2006-07-26T16:16:00.000-07:00

Pasta with Chicken and Artichokes

Serves 4

The brined artichokes add a lot of salty flavor, so be judicious when seasoning.

4	tablespoons unsalted butter
1	pound boneless, skinless chicken breasts , cut into 1/4-inch slices
1	(14-ounce) can artichoke hearts, packed in brine , rinsed, dried on paper towels, and each cut into 6 wedges
6	cloves garlic , minced
2	teaspoons all-purpose flour
1 1/4	cups low-sodium chicken broth
1	cup grated Parmesan cheese
3	tablespoons lemon juice
1/4	cup minced fresh parsley leaves
1/2	pound bow-tie pasta
	Table salt and ground black pepper

1. Bring 2 quarts water to boil in pot for cooking pasta. Meanwhile, melt 1 tablespoon butter in large nonstick skillet over high heat until foaming subsides. Cook chicken in single layer without stirring for 1 minute, then stir and cook until no longer pink, about 2 minutes. Transfer to bowl.

2. Lower heat to medium and melt 1 tablespoon butter in pan. Cook artichokes until lightly browned, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Add flour and cook for 30 seconds. Add broth and simmer until slightly thickened, 5 to 7 minutes. Stir in remaining 2 tablespoons butter, Parmesan, lemon juice, parsley, and chicken and cook until chicken is cooked through, about 1 minute.

3. As sauce cooks, add pasta and 2 teaspoons salt to boiling water and cook until al dente. Reserving 1/2 cup cooking water, drain pasta, then return to pot. Toss with chicken and sauce, moistening with reserved water as needed. Season with salt and pepper. Serve.

Honey-Baked Chicken with Ginger and Soy (Cooks Illustrated)

2006-07-26T16:03:00.000-07:00

Honey-Baked Chicken with Ginger and Soy

Serves 4 to 6

Because different cuts of chicken cook at different rates, we recommend one of the following options: Use only one cut of chicken (such as all breasts or all thighs) or be prepared to remove the various different cuts from the oven as soon as they reach their appropriate temperature for doneness.

4	pounds bone-in, skin-on chicken pieces (whole breasts, split breasts, whole legs, thighs, and/or drumsticks), trimmed
3	tablespoons unsalted butter , softened, plus 2 tablespoons, melted
1	tablespoon soy sauce
1	tablespoon grated ginger
1	clove garlic , minced
1/4	teaspoon ground black pepper
2	tablespoons honey
1	tablespoon sesame seeds

1. Adjust an oven rack to the upper-middle position and heat the oven to 450 degrees. Line a broiler-pan bottom with foil and lay the slotted broiler pan on top.

2. Pat the chicken dry with paper towels and arrange, skin-side up, on the broiler-pan top. Mix softened butter, soy sauce, ginger, garlic, and pepper. Rub the butter underneath the skin of the chicken. Brush the skin with the melted butter and season with salt and pepper to taste.

3. Roast until the breasts register 160 degrees or the legs, thighs, or drumsticks register 175 degrees on an instant-read thermometer, 30 to 50 minutes. During the last 10 minutes of cooking, brush the chicken with the honey, then sprinkle with sesame seeds. Transfer the chicken to a cutting board and let rest for 5 minutes before serving.

Fiesta Chicken and Rice (Cooks Illustrated)

2006-07-26T15:56:00.000-07:00

Fiesta Chicken and Rice

Serves 4

This dish is good on its own but even better with some accompaniments. Test kitchen favorites include warm flour tortillas, sliced avocado, minced jalapeños or a few dashes of hot sauce, sour cream, chopped cilantro, and lime wedges.

4	boneless, skinless chicken breasts (about 1 1/2 pounds)
	Table salt and ground black pepper
1/4	cup vegetable oil
1	cup long-grain rice
1	onion , chopped medium
4	cloves garlic , minced
1	teaspoon dried oregano
1	teaspoon chili powder
1/8	teaspoon cayenne pepper
	1 can (14 1/2 ounces) diced tomatoes , drained
1	green bell pepper , chopped medium
1 1/4	cups low-sodium chicken broth
1	cup shredded Mexican-style cheese
4	scallions , sliced thin

1. Season chicken liberally with salt and pepper. Heat oil in large, heavy skillet over medium-high heat until shimmering. Cook chicken until golden brown on one side, about 4 minutes. Transfer chicken to large plate, leaving fat in pan.

2. Add rice, onion, and 1/2 teaspoon salt to skillet and cook, stirring frequently, until grains are sizzling and toasted and onion begins to soften, about 3 minutes (reduce heat if rice browns too quickly). Stir in garlic, oregano, chili powder, and cayenne and cook until fragrant, about 15 seconds. Stir in tomatoes, green pepper, and broth and bring to boil, scraping up any browned bits. Nestle chicken, browned side up, into rice and pour in any juices accumulated on plate. Cover skillet, reduce heat to low, and cook until chicken is cooked through, about 12 minutes.

3. Working quickly, transfer chicken to cutting board and cover loosely with foil. Stir rice, replace cover, and continue cooking until rice is tender and liquid is absorbed, about 12 minutes. Slice chicken breasts into 1/2-inch pieces.

4. Remove skillet from heat. Arrange sliced chicken on top of rice and sprinkle with cheese and scallions. Cover and let stand until cheese is melted, about 5 minutes. Serve.

Chicken Calzones (Cooks Illustrated

2006-07-26T15:54:00.000-07:00

Easy Chicken Calzones

Serves 4

Although homemade pizza dough is a snap to make, store-bought pizza dough works fine here and makes this a perfect recipe for a busy school night. You will need two 16-ounce bags of fresh, store-bought dough (or two 12-ounce pop-up canisters). If you like you can serve this with a simple tomato sauce.
2 (10-ounce) packages frozen broccoli spears , thawed and chopped medium
1 pound whole-milk mozzarella cheese or part-skim, shredded (4 cups)
2 cups medium-chopped cooked chicken (1 pound)
1/2 cup pesto , homemade or store-bought
Table salt and ground black pepper
Flour for the counter
2 pounds pizza dough (see note above)
1 tablespoon extra virgin olive oil , plus extra for oiling the baking sheet
Coarse salt or kosher salt (optional)

1. Adjust an oven rack to the middle position and heat the oven to 450 degrees. Pat the broccoli dry, then toss with the mozzarella, chicken, and pesto. Season with salt and pepper to taste.

2. On a lightly floured counter, roll out half the dough to a 12-inch round, about 1/4 inch thick. Following the photo, mound half of the filling onto one side of the dough, leaving a 1-inch border along the edges. Brush the edges of the dough with water. Fold the other half of the dough over the filling and press the edges to seal. Repeat with the remaining dough and filling.

3. Transfer the calzones to an oiled baking sheet. Use a sharp knife or kitchen shears to cut 5 slits diagonally across the top of each calzone. Brush the oil over the tops and sprinkle with coarse salt (if using). Bake until golden, about 15 minutes.

Roast Chicken and Potatoes (Cooks Illustrated)

2006-07-26T15:42:00.000-07:00

Crispy Roast Chicken and Potatoes

Serves 4

If you have it, a nonstick roasting pan works best here. If using a chicken larger than 4 pounds, the oven time will need to be lengthened slightly.

2	teaspoons cornstarch
	Table salt
1	whole chicken (3 1/2 to 4 pounds), giblets discarded, skin patted dry with paper towels
2	pounds small red potatoes , scrubbed and halved
2	teaspoons vegetable oil

1. Line roasting pan with foil, letting foil come up sides of pan. Adjust oven rack to middle position (8 to 10 inches from broiler element), place roasting pan on rack, and heat oven to 475 degrees. Coat V-rack with cooking spray.

2. Combine cornstarch and 2 teaspoons salt in small bowl. Use skewer to poke holes all over chicken skin. Rub cornstarch mixture evenly over chicken.

3. Remove roasting pan from oven. Place chicken, wing side up, in V-rack, then place V-rack in roasting pan (see photo 1). Roast chicken 15 minutes. Remove roasting pan from oven and, using wad of paper towels, flip chicken so that other wing is facing up. Roast 15 minutes.

4. Meanwhile toss potatoes, oil, and 1/2 teaspoon salt in medium bowl. Remove roasting pan from oven and, with potholder, carefully transfer V-rack with chicken to rimmed baking sheet. Gather up foil by its corners, capturing any fat and juices, and discard. Arrange potatoes, cut side down, in roasting pan. Using wad of paper towels, flip chicken breast side up in V-rack. Place V-rack back in roasting pan (photo 2) and roast chicken until instant-read thermometer inserted into thickest part of thigh registers 170 degrees, about 20 minutes.

5. Using wad of paper towels, remove chicken from V-rack and pour juices from cavity into roasting pan with potatoes. Place chicken on angel-food-cake pan insert or empty soda can to rest upright for 10 to 15 minutes. Meanwhile, toss potatoes in chicken juices (photo 3), return to oven, and cook until well browned and crisp, 10 to 15 minutes. Carve chicken and serve with potatoes.

Broiled Paprika Chicken (Cooks Illustrated)

2006-07-26T14:09:00.000-07:00

Broiled Paprika Chicken

Serves 4

Broilers vary in heat output, so cooking times can vary dramatically. When you are broiling chicken, it is best to use an instant-read thermometer or cut into the thickest part of the breast to check for doneness.

2	tablespoons unsalted butter , softened
3	cloves garlic , minced
1	tablespoon paprika
	Table salt and ground black pepper
4	split bone-in, skin-on chicken breasts (about 3 pounds)

1. Adjust one oven rack to lowest position (rack should be 13 inches away from broiler element) and second oven rack to highest position (about 5 inches away from broiler element) and heat broiler. Line bottom of broiler pan with foil and fit with slotted broiler-pan top.

2. Mash butter, garlic, 2 teaspoons paprika, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in small bowl to form paste. Using fingers, carefully loosen skin from meat. Spoon about 2 teaspoons of butter mixture under skin of each breast, then work butter evenly under skin. Rub both sides of chicken breasts with remaining 1 teaspoon paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Place chicken skin side down on broiler-pan top.

3. Broil on lower rack until just beginning to brown, 12 to 16 minutes. Turn chicken skin side up and continue to broil on lower rack until skin is slightly crisp and thickest part of meat registers 160 degrees on instant-read thermometer, 10 to 16 minutes. Move pan to upper rack and broil until skin is spotty brown and crisp, about 1 minute. Serve.

Apricot-Ginger-Glazed Cornish Hens (Cooks Illustrated)

2006-07-26T13:59:00.000-07:00

Apricot-Ginger-Glazed Cornish Hens

Serves 6

The skin covering the hens can be very delicate, so be careful when rubbing the butter underneath it. It is also a good idea to tie the legs together loosely to help the skin covering the joint brown.
6 Cornish hens (1 to 1 1/2 pounds each)
6 tablespoons unsalted butter (3/4 stick), softened
2 cups low-sodium chicken broth
Table salt and ground black pepper
1 cup apricot preserves
3 tablespoons grated ginger
1/8 teaspoon red pepper flakes
2 scallions , minced
1 tablespoon fresh lime juice

1. Adjust an oven rack to the middle position and heat the oven to 450 degrees. Discard the gizzard packets (if any) inside the hens and pat dry with paper towels inside and out. Tie the legs together loosely with butcher's twine, then carefully spread 1/2 tablespoon of the butter underneath the skin covering the breast of each hen.

2. Spray a flat wire rack with vegetable oil spray and set inside a rimmed baking sheet. Pour the broth into the pan. Lay the hens on the rack. Melt the remaining 3 tablespoons butter and brush over the hens, then season with salt and pepper.

3. Roast the hens, breast side up, until golden brown and the thickest portion of the breast meat registers 170 degrees on an instant-read thermometer, 45-55 minutes.

4. Meanwhile, process the apricot preserves, ginger, and red pepper flakes together in a food processor until smooth, about 1 minute. When the hens are fully cooked, brush about half the apricot mixture over them (you will have extra) and return to the oven to set, about 2 mintues.

5. Tip the hens so that the juice from their cavities runs into the pan. Transfer the hens to a carving board and let rest, uncovered, for 10 minutes.

6. Meanwhile, scrape up any browned bits from the baking sheet and pour the juice into a saucepan. Skim any fat using a spoon, then stir in the remaining apricot mixture. Stir in the scallions and lime juice, then season with salt and pepper to taste. Serve one hen per person, passing the sauce separately.

Hollandaise (Cooks Illustrated)

2006-07-24T11:12:00.000-07:00

Hollandaise Sauce
2/2005

This sauce is commonly served over poached eggs in Eggs Benedict (see related recipe) but tastes equally good served with Oven-Poached Side of Salmon (see related recipe). Be sure to add the warm melted butter to the blender very slowly and to follow the specific blending times.

Makes about 1 cup

3	large egg yolks�
1	tablespoon�fresh lemon juice�
16	tablespoons�unsalted butter�(2 sticks), melted and still warm
	Hot water�
1/8	teaspoon�cayenne pepper�
	Table salt and ground black pepper�

1. Blend the egg yolks and lemon juice together in a blender until smooth and frothy, about 10 seconds. With the blender running, very slowly drizzle in half of the butter until the mixture is quite thick, about 1 1/2 minutes.

2. Blend in 2 teaspoons of hot water. Continue to slowly blend in the remaining butter, about 1 minute.

3. Blend in additional hot water, 1 teaspoon at a time, as needed until the sauce coats the back of a spoon. Stir in the cayenne and season with salt and pepper to taste.

To Make Ahead

Because hollandaise sauce contains raw egg yolks, it should be made as close to the time you plan to serve it as possible (no more than 1 hour in advance). To keep the sauce warm until you�re ready to serve it, transfer it to a medium bowl, cover with foil, and keep warm over a saucepan of barely simmering water. Be sure the heat is low and stir frequently.

STEP BY STEP: Making Hollandaise

1. With the blender running, slowly pour in the melted butter.

2. The sauce should coat the back of a spoon when it has the proper consistency.

Hollandaise (Cooks Illustrated)

2006-07-24T11:10:00.000-07:00

3	large egg yolks�
1	tablespoon�fresh lemon juice�
16	tablespoons�unsalted butter�(2 sticks), melted and still warm
	Hot water�
1/8	teaspoon�cayenne pepper�
	Table salt and ground black pepper�

1. With the blender running, slowly pour in the melted butter.

2. The sauce should coat the back of a spoon when it has the proper consistency.

Whoopie Pies (Cooks Illustrated)

2006-07-23T21:42:00.000-07:00

Whoopie Pies
6/2006

Don’t be tempted to bake all the cakes on one baking sheet; the batter needs room to spread in the oven.

Serves 6

Cakes
2	cups all-purpose flour
1/2	cup Dutch-processed cocoa powder
1	teaspoon baking soda
1/2	teaspoon table salt
1	cup packed light brown sugar
8	tablespoons unsalted butter (1 stick), softened but still cool
1	large egg , toom temperature
1	teaspoon vanilla extract
1	cup buttermilk
Filling
12	tablespoons unsalted butter (1 1/2 sticks), softened but still cool
1 1/4	cups confectioners' sugar
1 1/2	teaspoons vanilla extract
1/8	teaspoon table salt
2 1/2	cups Marshmallow Fluff

1. For the cakes: Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Whisk flour, cocoa powder, baking soda, and salt in medium bowl.

2. With electric mixer on medium speed, beat sugar and butter in large bowl until fluffy, about 4 minutes. Beat in egg until incorporated, scraping down sides of bowl as necessary, then beat in vanilla. Reduce speed to low and beat in one-third of flour mixture, then half of buttermilk. Repeat with half of remaining flour mixture, then remaining buttermilk, and finally remaining flour mixture. Using rubber spatula, give batter final stir.

3. Using 1/3-cup measure, scoop 6 mounds of batter onto each baking sheet, spacing mounds about 3 inches apart. Bake until cakes spring back when pressed, 15 to 18 minutes, switching and rotating pans halfway through baking. Cool completely on baking sheets, at least 1 hour.

4. For the filling: With electric mixer on medium speed, beat butter and sugar together until fluffy, about 2 minutes. Beat in vanilla and salt. Beat in Fluff until incorporated, about 2 minutes. Refrigerate filling until slightly firm, about 30 minutes. (Bowl can be wrapped and refrigerated for up to 2 days.)

5. Dollop 1/3 cup filling on center of flat side of 6 cakes. Top with flat side of remaining 6 cakes and gently press until filling spreads to edge of cake. Serve. (Whoopie pies can be refrigerated in airtight container for up to 3 days.)

Peppermint-Surprise Brownie Bites

2006-07-23T21:40:00.000-07:00

Peppermint-Surprise Brownie Bites

10/2005

Cut the cooled brownies into squares or use a cookie cutter for alternate shapes (we like stars and crescents).

Makes 36

8 tablespoons unsalted butter (1-stick)

2 ounces unsweetened chocolate

3/4 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon table salt

1 cup sugar

2 large eggs

1 teaspoon vanilla extract

16 (1 1/2-inch) York Peppermint Patties or other chocolate-covered peppermint candies

1. Prepare pan: Adjust oven rack to middle position and heat oven to 350 degrees. Line 8-inch-square baking pan with heavy-duty aluminum foil, making sure that foil is tucked into all corners and that at least 1 inch overhangs top on all sides.

2. Make batter: Melt butter and chocolate together. Set aside to cool slightly. Combine flour, baking powder, and salt in small bowl. Whisk sugar and eggs together in large bowl. Stir chocolate mixture and vanilla into egg mixture. Stir in flour mixture until just incorporated.

3. Assemble: Set 1 cup brownie batter aside. Pour remaining batter into prepared baking pan. Arrange Peppermint Patties on top of batter, leaving about 1/2 inch between each piece. Smooth reserved 1 cup batter over candy.

4. Bake: Bake until just set in center, 30 to 35 minutes. (Cake tester won’t work because of candy.) Cool completely in pan on wire rack, about 2 hours. Grasp overhanging foil on sides of pan and transfer brownies to cutting board. Cut into 36 pieces and serve. (Brownies will keep at room temperature in airtight container for up to 3 days. )

Chocolate Toffee Butter Cookies (Cooks Illustrated)

2006-07-23T21:35:00.000-07:00

Chocolate Toffee Butter Cookies
12/2005

Two kinds of Heath Toffee Bits are sold at the market. Make sure to buy the ones without chocolate.

Makes 5 dozen cookies

2 1/3	cups all-purpose flour
1/2	teaspoon baking powder
1/2	teaspoon table salt
16	tablespoons unsalted butter (2 sticks), softened but still cool
1	cup packed light brown sugar
1	large egg
1	teaspoon vanilla extract
1	cup Heath Toffee Bits (without chocolate)
1 1/2	cups semisweet chocolate chips
1	tablespoon vegetable oil
2/3	cup pecans , toasted and chopped fine

1. Whisk flour, baking powder, and salt together. With electric mixer, beat butter and brown sugar on medium speed until fluffy, about 3 minutes. Add egg and vanilla and beat until combined, about 30 seconds. Reduce speed to low, add flour mixture in two batches, and mix until incorporated. Stir in toffee bits. Divide dough in half and roll each piece into log about 9 inches long and 1 1/2 inches in diameter. Flatten logs until 2 1/2 inches wide. Wrap and refrigerate until firm, about 1 1/2 hours.

2. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper.

3. Using chef’s knife, cut dough into 1/4-inch slices; transfer to baking sheets, spacing 1 inch apart. Bake until just browned around edges, 10 to 12 minutes, rotating rack position and direction of baking sheets halfway through baking time. Cool cookies completely on baking sheets. Use remaining dough to make second batch of cookies.

4. Transfer baked cookies to wire rack set in baking sheet. Melt chocolate and mix with oil in bowl until smooth. Dip part of each cookie into melted chocolate or drizzle chocolate over cookies with spoon. Sprinkle pecans over cookies. Don’t touch until chocolate sets, about 1 hour.

Spicy Baked Shrimp (Cooks Illustrated)

2006-07-23T21:07:00.000-07:00

Spicy Baked Shrimp
10/2005

For this recipe, we prefer the softer texture of fresh bread crumbs. To make bread crumbs, tear 3 slices of good-quality sandwich bread into quarters and grind in a food processor.

Serves 4

6	tablespoons unsalted butter
4	cloves garlic , minced
2	teaspoons lemon juice , plus 1 whole lemon, quartered
1 1/2	tablespoons hot pepper sauce
	Table salt and ground black pepper
2	pounds jumbo shrimp , peeled and deveined, tails intact
2	teaspoons paprika
1/8	teaspoon cayenne pepper
2	teaspoons Dijon mustard
1	cup bread crumbs , preferably fresh (see headnote)
2	tablespoons chopped fresh parsley leaves

1. Adjust oven rack to middle position and heat oven to 500 degrees. Coat large baking sheet with cooking spray.

2. Melt butter in small saucepan over medium heat. Add garlic and cook until fragrant, about 1 minute. Add lemon juice and hot sauce and season with salt and pepper. Remove from heat.

3. Toss shrimp, paprika, cayenne, mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper together in large bowl. Add 2 tablespoons butter mixture. Place bread crumbs in shallow bowl.

4. Dip one side of each shrimp in bread crumbs, pressing to adhere crumbs. Place shrimp breaded side up on baking sheet, spacing them slightly apart. Spray shrimp with cooking spray and bake until just cooked through and bread crumbs are golden and crisp, 8 to 9 minutes. Rewarm butter mixture and stir in parsley. Serve shrimp with butter mixture and lemon wedges.

Seared Salmon with Balsamic Glaze (Cooks Illustrated)

2006-07-23T21:05:00.000-07:00

Seared Salmon with Balsamic Glaze

Serves 4

For a complete meal, serve the salmon with steamed broccoli and rice.

1/4	cup balsamic vinegar
1/4	cup orange juice
2	tablespoons honey
1/8	teaspoon red pepper flakes
1	sprig rosemary (5-inch)
2	teaspoons vegetable oil
4	skin-on salmon fillets , 6 ounces each, 1 to 1 1/4 inches thick
	Table salt and ground black pepper
2	tablespoons unsalted butter

1. Whisk vinegar, juice, honey, and pepper flakes together in small bowl, then add rosemary. Heat oil in large nonstick skillet over medium-high heat until smoking. Season salmon with salt and pepper and cook, skin side up, without moving, until well browned, 4 to 5 minutes. Flip fish skin side down and cook until all but very center of fish is opaque, 2 to 3 minutes. Transfer to platter and tent with foil.

2. Wipe out pan with paper towels and lower heat to medium. Carefully pour balsamic mixture into pan (it will splatter). Simmer until thick and syrupy, about 5 minutes. Remove rosemary sprig. Whisk in butter, season sauce with salt and pepper, and pour over salmon. Serve.

Grizzling Garlic Shrimp (Cooks Illustrated)

2006-07-23T21:03:00.000-07:00

Grizzling Garlic Shrimp

Serves 4

Serve this dish with crusty bread and a salad.

1 1/2 pounds large shrimp , peeled and deveined

Table salt and ground black pepper

1/4 cup extra-virgin olive oil

7 cloves garlic ; 6 cloves sliced thin lengthwise, 1 clove minced

1 red bell pepper , seeded and diced

1/4 teaspoon red pepper flakes

1/4 cup dry sherry

2 tablespoons chopped fresh parsley leaves

2 tablespoons unsalted butter , softened

1 tablespoon fresh lemon juice

Lemon wedges for serving

1. Pat shrimp dry and toss with 1/4 teaspoon salt and 1/4 teaspoon pepper in medium bowl.

2. Cook oil and sliced garlic in large skillet over medium heat, stirring often, until garlic is golden and crisp, 3 to 4 minutes. Using slotted spoon, transfer garlic to small bowl. Add bell pepper and pepper flakes to skillet and cook until bell pepper is soft, about 3 minutes. Increase heat to high, add shrimp, and cook until edges turn pink, about 1 minute. Flip shrimp, add sherry, and simmer until shrimp are just cooked through, about 1 minute. Using slotted spoon, transfer shrimp to serving platter.

3. Add minced garlic, parsley, butter, and lemon juice to skillet and simmer until thickened, about 1 minute. Adjust seasonings, pour sauce over shrimp, and scatter browned garlic chips on top. Serve with lemon wedges.

Glazed Salmon with Dilly Mustard Sauce (Cooks Illustrated)

2006-07-23T21:01:00.000-07:00

Glazed Salmon with Dilly Mustard Sauce

Serves 4

Broilers vary in heat output, so cooking times can vary dramatically. When you are broiling, it is best not to walk away from the oven. Keep a close watch on your food, and start checking after a few minutes.

2	tablespoons Dijon mustard
2	tablespoons honey
1	tablespoon white wine vinegar
3	tablespoons olive oil
1	tablespoon soy sauce
1	tablespoon chopped fresh dill leaves , plus a few sprigs for garnish
4	salmon fillets , each about 6 ounces
	Table salt and ground black pepper

1. Adjust oven rack so that it sits about 6 inches from heating element and heat broiler. Line rimmed baking sheet with foil for easy cleanup.

2. Whisk mustard, honey, and vinegar in medium bowl. Whisk in oil, then transfer 3 tablespoons mustard mixture to small bowl and stir in soy sauce. Whisk dill into mustard mixture in medium bowl.

3. Arrange salmon fillets on baking sheet. Season with salt and pepper and brush top and sides with mustard-soy glaze. Broil salmon until tops are just browned and a peek at inside of fish with paring knife shows that they are just cooked through, 5 to 8 minutes. Transfer salmon to serving platter, garnish with dill sprigs, and serve with mustard-dill sauce.

Skillet Strata with Asparagus and Boursin (Cooks Illustrated)

2006-07-23T20:58:00.000-07:00

Skillet Strata with Asparagus and Boursin

Serves 4

Be careful not to brown the onions too quickly--they will continue to brown as they cook with the bread.

1 pound asparagus , tough ends snapped off, spears cut diagonally into 1-inch pieces

6 large eggs

1 1/4 cups milk

Ground black pepper

4 tablespoons unsalted butter

1 small onion , minced

Table salt

4 slices hearty white sandwich bread , cut into 1-inch squares

3/4 cup Boursin cheese , crumbled

1. Adjust oven rack to middle position and heat oven to 400 degrees. Toss asparagus with 2 tablespoons water in microwave-safe bowl. Cover with plastic wrap and microwave on high power until crisp-tender, about 2 minutes. Drain. Whisk eggs, milk, and 1/4 teaspoon pepper together in large bowl.

2. Melt butter in large nonstick ovensafe skillet over medium-high heat. When butter foams, swirl to coat skillet and add onion and 1/2 teaspoon salt. Cook until onion is soft, about 3 minutes. Add bread and cook, stirring frequently, until bread and onion are lightly browned, about 3 minutes. Off heat, stir in asparagus and egg mixture until well incorporated. Scatter cheese on top and bake until top is puffed and edges have pulled away from sides of pan, 15 to 20 minutes. Serve.

Pressure-Cooker Wild Mushroom Risotto

2006-07-23T20:54:00.000-07:00

Pressure-Cooker Wild Mushroom Risotto

Serves 4

Arborio rice is a short-grain, very starchy rice that is traditionally used for risotto.

6 tablespoons unsalted butter

1 pound cremini mushrooms , quartered

1 onion , minced

1 onion , chopped fine

3 cloves garlic , sliced thin

2 cups Arborio rice

1 cup dry white wine

4 1/2 cups low-sodium chicken broth

2 teaspoons soy sauce

1/2 ounce dried porcini mushrooms , rinsed thoroughly

2 ounces Parmesan cheese , grated (1 cup)

1/4 cup minced fresh parsley leaves

1 tablespoon fresh lemon juice

Ground black pepper

1. Melt 2 tablespoons butter in a 12-inch skillet over medium-high heat. Add cremini mushrooms and minced onion and cook until the mushrooms are browned, about 10 minutes. Transfer the mushrooms and onion to a bowl. Melt the remaining butter in the pressure cooker over medium-high heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the garlic and cook for 15 seconds. Stir in the rice and cook until the edges begin to turn translucent, about 3 minutes. Stir in the wine and cook until the rice has almost completely absorbed it, about 2 minutes. Stir in 3 1/2 cups of the broth and add the soy sauce and porcini mushrooms, scraping up any rice that sticks.

2. Lock the lid in place and bring to high pressure over high heat. Cook for exactly 4 minutes, adjusting the heat as needed to maintain high pressure.

3. Remove the pressure cooker from the heat. Allow the pressure to naturally release for 1 minute, then quick release any remaining pressure. Carefully remove the lid, allowing the steam to escape away from you.

4. Stir in 1/2 cup of the remaining broth and cook over medium heat, uncovered and stirring often, until the rice grains are mostly tender, about 4 minutes. (If after 4 minutes the rice is still not cooked but the pot is dry, continue to cook, adding the remaining 1/2 cup broth as needed until the rice is mostly tender.)

5. Replace the lid (do not lock) and let the risotto sit off the heat until it is nicely thickened and the rice grains are completely tender, about 4 minutes. Before serving, stir in the sautéed cremini mushrooms and onion, Parmesan, parsley, and lemon juice and season with salt and pepper to taste.

Garlic Risotto (Cooks Illustrated)

2006-07-23T20:52:00.000-07:00

Garlic Risotto

Serves 6 to 8

To make this risotto vegetarian, substitute vegetable broth for the chicken broth. This risotto will serve 4 as a main course. To add flavor and bulk up plain risotto, top individual bowls with cooked, roasted, or grilled vegetables. Don’t fret if you have broth left over once the rice has finished cooking. We discovered that different brands of rice cook differently. Therefore, we prefer to err on the side of having slightly too much broth on hand rather than too little.

3 1/2 cups low-sodium chicken broth

3 cups water

4 tablespoons unsalted butter (1/2 stick)

1 onion , minced

6 thinly sliced garlic cloves

Table salt

2 cups Arborio rice

1 cup dry white wine

2 ounces Parmesan cheese , grated (1 cup)

3 thinly sliced scallions

Ground black pepper

1. Bring the broth and water to a simmer in a medium saucepan over medium-high heat. Cover and keep the broth warm over the lowest possible heat.

2. Melt the butter in a large saucepan over medium heat. Add the onion, garlic and 1/2 teaspoon salt and cook until lightly browned, about 9 minutes.

3. Stir in the rice and cook until the edges begin to turn translucent, about 3 minutes. Add the wine and cook, stirring frequently, until it is completely absorbed, about 2 minutes. Add 3 cups of the warm broth mixture and bring to a simmer. Cook, stirring occasionally, until the liquid is absorbed, about 11 minutes.

4. Continue to cook, stirring in roughly 1/2 cup of the broth every few minutes, until the rice is cooked through but is still somewhat firm in the center, about 11 minutes.

5. Stir in the Parmesan and scallions. Season with salt and pepper to taste.

Couscous with Lemon and Herbs (Cooks Illustrated)

2006-07-23T20:50:00.000-07:00

Couscous with Lemon and Herbs

Serves 4

Couscous, made from semolina and water, is technically not a grain, but a pasta. Because it is a great side dish and can be cooked like many grains, we include it here.

2 tablespoons extra-virgin olive oil

2 shallots , minced

1 clove garlic , minced

1 1/2 cups low-sodium chicken broth

1/2 teaspoon grated lemon zest

1 cup plain couscous

1/4 cup minced fresh basil or parsley

1 tablespoon fresh lemon juice

Table salt and ground black pepper

1. Heat the oil in a medium saucepan over medium-high heat. Add the shallots and cook until softened, about 2 minutes. Stir in the garlic and cook until fragrant, about 15 seconds. Stir in the broth and lemon zest. Bring to a boil.

2. Stir in the couscous and remove the pot from the heat. Cover and let stand for 5 minutes. Fold the basil and lemon juice into the couscous. Season with salt and pepper to taste.

Spicy Asian Cucumber Salad

2006-07-23T20:46:00.000-07:00

Spicy Asian Cucumber Salad

Serves 4

You can substitute 1/4 teaspoon red pepper flakes for the fresh red chiles. Add them to the saucepan with the vinegar and sugar.
1/2 cup rice vinegar
2 tablespoons sugar
2 tablespoons fresh lime juice
2 tablespoons minced fresh ginger
1 hot red chile , minced (1 1/2 tablespoons)
1 tablespoon toasted sesame oil
3 cucumbers , peeled, seeded (see related Tip), and cut crosswise into 1/4-inch slices
4 scallions , white and light green parts, sliced thin
1/4 cup packed fresh basil leaves , chopped
Table salt and ground black pepper

1. Bring vinegar and sugar to boil in saucepan over medium-high heat. Reduce heat to medium-low and simmer until mixture reduces by half, 5 to 6 minutes. Transfer to medium bowl and cool to room temperature.

2. Whisk in lime juice, ginger, chile, and sesame oil. Toss in cucumbers, scallions, and basil; season with salt and pepper, and let sit for 10 minutes or up to 1 hour. Serve.

Sautéed Cherry Tomatoes

2006-07-23T20:43:00.000-07:00

Sautéed Cherry Tomatoes

2/2005

If the cherry tomatoes are especially sweet, you may want to reduce or omit the sugar. Serve this juicy side dish with grilled fish or chicken or on its own as a warm salad. A combination of red and yellow cherry tomatoes makes this an especially attractive side dish. Pear tomatoes can be substituted for the cherry tomatoes.

Serves 4

1 tablespoon extra-virgin olive oil

4 cups cherry tomatoes (2 pints), halved

2 teaspoons sugar

1 clove garlic , minced

2 tablespoons minced fresh basil

Table salt and ground black pepper

Heat the oil in a 12-inch skillet over medium-high heat until almost smoking. Add the tomatoes, then sprinkle them with the sugar. Cook for 1 minute, tossing frequently. Stir in the garlic and cook until fragrant, about 15 seconds. Off the heat, add the basil and salt and pepper to taste.

Pressure-Cooker Chicken Cacciatore

2006-07-23T20:41:00.000-07:00

Pressure-Cooker Chicken Cacciatore

2/2005

If you can’t find portobello mushrooms, substitute 8 ounces cremini mushrooms. The Parmesan cheese rind is optional, but we highly recommend it for the robust, savory flavor it adds to the dish. Serve with pasta, polenta, or crusty bread.

Serves 4

4 split bone-in, skin-on chicken breasts (10 to 12 ounces each), or 12 bone-in, skin-on chicken thighs (6 to 8 ounces each), trimmed

Table salt and ground black pepper

3 tablespoons vegetable oil

2 onions , minced

1 cup dry red wine

2 tablespoons tomato paste

3/4 cup low-sodium chicken broth

2 bay leaves

2 teaspoons minced fresh thyme leaves or 1 teaspoon dried

2 teaspoons minced fresh sage or 1 teaspoon dried

1 can (14 1/2 ounces) diced tomatoes , drained

1 piece Parmesan cheese rind (optional)

8 ounce portobello mushroom caps , halved and sliced thin

6 cloves garlic , minced

1 tablespoon extra virgin olive oil (for serving, optional)

1. Dry the chicken with paper towels, then season with salt and pepper. Heat 2 teaspoons of the oil in a 12-inch skillet over medium-high heat until just smoking. Brown half of the chicken on both sides, about 10 minutes, then add to the pressure cooker. (Remove the browned skin if using chicken thighs.) Return the skillet to medium-high heat and repeat with 2 more teaspoons oil and the remaining chicken. Discard any fat left in the skillet.

2. Add 2 more teaspoons oil to the empty skillet and heat over medium heat until shimmering. Add the onions and 1/4 teaspoon salt and cook until softened, about 5 minutes. Stir in the wine and tomato paste, scraping up any browned bits. Simmer until the wine has reduced by half, about 3 minutes, then pour into the pressure cooker.

3. Stir 1/2 cup of the broth, the bay leaves, half of the thyme, and half of the sage into the pressure cooker. Add the tomatoes and Parmesan rind (do not stir). Lock the lid in place and bring to high pressure over high heat. Cook, adjusting the heat as needed to maintain high pressure, for exactly 9 minutes for breasts or 18 minutes for thighs.

4. Meanwhile, add the remaining 1 tablespoon oil to the skillet and return to medium heat until shimmering. Add the mushrooms and 1/4 teaspoon salt and cook until brown, about 10 minutes. Stir in the garlic and cook for 15 seconds. Add the remaining 1/4 cup broth and simmer, scraping up any browned bits. Set aside.

5. Remove the pressure cooker from the heat. Allow the pressure to naturally release for 5 minutes, then quick release any remaining pressure. Carefully remove the lid, allowing the steam to escape away from you. Using a slotted spoon, transfer the chicken to a serving platter and tent with foil.

6. Discard the bay leaves and Parmesan rind. Stir in the remaining thyme and remaining sage. Bring the sauce to a simmer and cook until thickened, 5 to 10 minutes. Stir in the mushrooms and heat through, about 1 minute. Season the sauce with salt and pepper to taste. Spoon the sauce over the chicken and drizzle with olive oil (if using) before serving.

Pressure-Cooker Smashed Red Potatoes with Garlic and Chives

2006-07-23T20:39:00.000-07:00

Pressure-Cooker Smashed Red Potatoes with Garlic and Chives

Serves 4 to 6

For this rustic, country-style side dish, there is no need to peel the potatoes.

2 pounds red potatoes (6 medium), scrubbed and cut into 1-inch chunks

1 cup water

1 bay leaf

2 cloves garlic , peeled

Table salt

4 ounces cream cheese , softened

4 tablespoons unsalted butter (1/2 stick), melted

Hot water

3 tablespoons minced fresh chives

Ground black pepper

1. Place the potatoes, water, bay leaf, garlic, and 1/2 teaspoon salt in the pressure cooker. Lock the lid in place and bring to high pressure over high heat. Cook for exactly 8 minutes, adjusting the heat as needed to maintain high pressure.

2. Remove the pressure cooker from the heat and quick release the pressure. Carefully remove the lid, allowing the steam to escape away from you. Drain the potatoes and garlic in a colander and toss gently to remove any excess water. Discard the bay leaf.

3. Return the potatoes and garlic to the pressure cooker and cook, uncovered, over medium heat until any excess water has evaporated, about 1 minute.

4. Off the heat, mash the potatoes to a chunky consistency. Gently stir in the cream cheese and melted butter until just combined. Stir in hot water as necessary to adjust the consistency of the potatoes. Before serving, stir in the chives and season with salt and pepper to taste.

Fiesta Chicken and Rice

2006-07-23T20:33:00.000-07:00

Fiesta Chicken and Rice

Serves 4

4 boneless, skinless chicken breasts (about 1 1/2 pounds)

Table salt and ground black pepper

1/4 cup vegetable oil

1 cup long-grain rice

1 onion , chopped medium

4 cloves garlic , minced

1 teaspoon dried oregano

1 teaspoon chili powder

1/8 teaspoon cayenne pepper

1 can (14 1/2 ounces) diced tomatoes , drained

1 green bell pepper , chopped medium

1 1/4 cups low-sodium chicken broth

1 cup shredded Mexican-style cheese

4 scallions , sliced thin

4. Remove skillet from heat. Arrange sliced chicken on top of rice and sprinkle with cheese and scallions. Cover and let stand until cheese is melted, about 5 minutes. Serve.

Broiled Asparagus with Cheesy Bread Crumbs

2006-07-23T20:28:00.000-07:00

Broiled Asparagus with Cheesy Bread Crumbs

Serves 4

Peppered Boursin cheese also works well in this recipe.

1/4 cup plain bread crumbs

2 tablespoons unsalted butter , melted

Table salt and ground black pepper

1/3 cup Boursin cheese with garlic and herbs

3 tablespoons heavy cream

1/2 teaspoon grated lemon zest

2 pounds asparagus , tough ends snapped off

1. Adjust oven rack so that it sits 6 inches below heating element and heat broiler. Toss bread crumbs with 1 tablespoon melted butter in bowl and season with salt and pepper. Using fork, mix cheese, cream, and lemon zest in another bowl until paste forms.

2. Toss asparagus with remaining 1 tablespoon melted butter on large rimmed baking sheet and season well with salt and pepper. Spread asparagus in single layer on baking sheet and broil, shaking pan halfway through, until asparagus is tender and lightly browned, 8 to 10 minutes.

3. Transfer asparagus to broilersafe baking dish. Spoon cheese mixture over asparagus and toss to coat. Sprinkle with bread crumbs and broil until lightly browned, 30 to 60 seconds. Serve.

Balsamic Glazed Onions (Cooks Illustrated)

2006-07-23T20:23:00.000-07:00

Balsamic Glazed Onions (5 Star)

Serves 4

Do not thaw the onions before adding them to the skillet. Fresh thyme, sage, or oregano can be substituted for the rosemary.

2 tablespoons unsalted butter

1 pound frozen pearl onions

1/2 cup low-sodium chicken broth

1 tablespoon balsamic vinegar

4 teaspoons light brown sugar or dark brown sugar

1/2 teaspoon minced fresh thyme leaves

Table salt and ground black pepper

1. Melt the butter in a 12-inch nonstick skillet over medium heat. Add the onions and cook until lightly browned, about 10 minutes.

2. Stir in the broth, vinegar, brown sugar, and thyme. Bring to a boil. Reduce to a simmer, cover, and cook until the onions are tender, about 12 minutes.

3. Remove the lid and return to a boil. Cook until the broth reduces to a glaze, about 5 minutes. Season with salt and pepper to taste.

Baked Risotto with Butternut Squash, Sage, and Almonds (Cooks Illustrated)

2006-07-23T20:22:00.000-07:00

Baked Risotto with Butternut Squash, Sage, and Almonds

Serves 6 to 8

This dish is great when you’re entertaining and don’t want to spend time at the stove stirring risotto.

3 1/2 cups low-sodium chicken broth

2 bay leaves

4 tablespoons unsalted butter (1/2 stick)

1 onion , minced

Table salt

2 cups Arborio rice

3 cloves garlic , minced

Pinch nutmeg

1/8 teaspoon saffron threads (optional)

1/2 cup dry white wine

1 1/2 pounds butternut squash , peeled, seeded, and cut into 1/2-inch pieces

1 1/2 teaspoons minced fresh sage

2 ounces Parmesan cheese , grated (1 cup)

3/4 cup toasted and sliced almonds

Ground black pepper

1. Adjust an oven rack to the middle position and heat the oven to 400 degrees. Bring the broth and bay leaves to a simmer in a medium saucepan over medium-high heat. Cover and keep the broth warm over the lowest possible heat.

2. Melt the butter in a large saucepan over medium heat. Add the onion and 1/2 teaspoon salt and cook until lightly browned, about 9 minutes. Stir in the rice and cook until the edges begin to turn translucent, about 3 minutes. Stir in the garlic, nutmeg, and saffron (if using) and cook until fragrant, about 15 seconds. Add the wine and cook, stirring frequently, until it is completely absorbed, about 2 minutes.

3. Spread the rice mixture into a 9 by 13-inch baking dish and add squash pieces and sage, stirring gently to combine. Pour the warm broth over the top. Bake until the rice and squash are tender and the liquid is absorbed, 25 to 30 minutes. (You may need to increase the cooking time by 5 minutes to be sure the squash is cooked through.)

4. Stir in the Parmesan, and season with salt and pepper to taste. Sprinkle with almonds before serving.

Asparagus Risotto with Lemon and Mint (Cooks Illustrated)

2006-07-23T20:19:00.000-07:00

Asparagus Risotto with Lemon and Mint

Serves 6 to 8

3 1/2 cups low-sodium chicken broth

3 cups water

4 tablespoons unsalted butter (1/2 stick)

1 onion , minced

Table salt

2 cups Arborio rice

1 cup dry white wine

1 pound thin asparagus (1 bunch), tough ends trimmed and discarded

2 ounces Parmesan cheese , grated (1 cup)

2 tablespoons minced fresh mint

1/2 teaspoon grated lemon zest

Ground black pepper

Lemon wedges (for serving)

1. Bring the broth and water to a simmer in a medium saucepan over medium-high heat. Cover and keep the broth warm over the lowest possible heat.

2. Melt the butter in a large saucepan over medium heat. Add the onion and 1/2 teaspoon salt and cook until lightly browned, about 9 minutes.

3. Stir in the rice and cook until the edges begin to turn translucent, about 3 minutes. Add the wine and cook, stirring frequently, until it is completely absorbed, about 2 minutes.

4. While the rice is cooking, cut the asparagus spears on the bias into 1/2-inch lengths. Add the asparagus to the rice after the wine has been absorbed (about 5 minutes of cooking), then add 3 cups of the warm broth mixture and bring to a simmer. Cook, stirring occasionally, until the liquid is absorbed, about 11 minutes.

5. Continue to cook, stirring in roughly 1/2 cup of the broth every few minutes, until the rice is cooked through but is still somewhat firm in the center, about 11 minutes.

6. Stir in the Parmesan, mint, and zest. Season with salt and pepper to taste. Serve with lemon wedges.

24-Hour Omelet with Pepper Jack and Chipotle Chile (Cooks Illustrated)

2006-07-23T20:17:00.000-07:00

24-Hour Omelet with Pepper Jack and Chipotle Chile

2/2005

We prefer the flavor and texture of Pepperidge Farm Hearty White Bread, although any firm white sandwich bread will do.

Serves 6 to 8

3 tablespoons unsalted butter , softened, plus extra for greasing the dish

10 slices high-quality white sandwich bread (see note above)

3 cups shredded Pepper Jack cheese

8 large eggs

1 chipotle chile , minced

1 tablespoon adobo sauce

1 onion , grated

1 teaspoon table salt

1 teaspoon ground black pepper

1 teaspoon dry mustard

1/2 teaspoon Tabasco sauce

1/4 cup minced fresh cilantro

1. Grease the bottom and sides of a 9 by 13-inch baking dish (or casserole dish of similar size) with butter. Spread the remaining 3 tablespoons butter over one side of each slice of bread, then cut the bread into 1-inch pieces. Scatter half of the bread evenly into the prepared dish and sprinkle with half of the Pepper Jack. Repeat with the remaining bread and Pepper Jack. Whisk together the eggs, chile, adobo sauce, onion, salt, pepper, mustard, and Tabasco and pour evenly over the bread. Press lightly on the bread to submerge. Cover tightly with plastic wrap and refrigerate for at least 8 hours.

2. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Remove the dish from the refrigerator and uncover. Sprinkle top with cilantro before baking. Bake until puffed and golden brown, about 1 hour. Serve immediately.

To Make Ahead

The 24-Hour Omelet and any of its variations can be made and held in the refrigerator, wrapped tightly with plastic wrap, for up to 36 hours before baking.

Steak Soft Tacos (Cooks Illustrated)

2006-07-23T20:11:00.000-07:00

Steak Soft Tacos

Serves 6

To make cutting the steak easier, place the whole flank in the freezer for 20 minutes to firm up. Serve these soft tacos with shredded cheese, lettuce, sour cream, pickled jalapeños, and lots of hot sauce or salsa verde (see related recipe).

1 flank steak (about 1 1/2 pounds), sliced thin (see photos)

1 tablespoon chili powder

1 1/2 teaspoons cumin

1 teaspoon coriander

3/4 teaspoon table salt

4 cloves garlic , minced

4 scallions , green parts cut into 1-inch lengths, white parts cut in half lengthwise

1 - 2 jalapeño chiles , minced

4 teaspoons vegetable oil

1/2 cup tomato sauce (canned)

1/2 cup water

2 teaspoons brown sugar

1 tablespoon lime juice

12 (8-inch) flour tortillas , warmed

1. Place sliced steak in large bowl and sprinkle evenly with chili powder, cumin, coriander, and salt. Add garlic, scallions, and chiles and toss to combine. (Steak mixture can be refrigerated for up to 2 hours.)

2. Heat 2 teaspoons oil in large skillet over high heat until just smoking. Add half of steak mixture and cook, turning slices once, until just browned, about 1 minute per side. Transfer to bowl. Repeat with remaining oil and steak and transfer to bowl.

3. Off heat, add tomato sauce, water, brown sugar, and lime juice to skillet, scraping up any browned bits with wooden spoon. Meanwhile, use slotted spoon to transfer browned steak mixture to cutting board, leaving accumulated juices in bowl. Chop steak into rough 1-inch pieces.

4. Add reserved juices to skillet and cook until reduced by half, about 6 to 10 minutes over medium heat. Return steak to skillet and cook until meat is glazed and just cooked through, about 2 minutes. Divide among tortillas. Serve.

Zesty Shrimp Pasta Salad (Cooks Illustrated)

2006-07-23T20:09:00.000-07:00

Zesty Shrimp Pasta Salad

Serves 4 to 6

The spicy pesto flavors this room-temperature pasta salad. The pesto can be prepared a day in advance and refrigerated until needed.
1/4 cup walnuts , toasted
2 medium cloves garlic , peeled
2 cups packed fresh cilantro leaves
1 cup packed fresh basil leaves
3 anchovy fillets , rinsed and patted dry
1/2 cup extra-virgin olive oil
1 tablespoon grated lime zest plus 3 tablespoons juice from 2 limes
1/2 jalapeño chile , seeds and ribs removed
Table salt
1 pound fusilli or other short, curly pasta
1 pound cooked medium shrimp , peeled
1 pint grape tomatoes or cherry tomatoes, cut in half

1. Bring 4 quarts water to boil in large pot.

2. Meanwhile, process nuts, garlic, cilantro, basil, anchovies, 7 tablespoons oil, zest, juice, and chile in food processor or blender until smooth, stopping to scrape down bowl as necessary. Transfer to small bowl and season with salt to taste. Cover with plastic wrap.

3. Add 1 tablespoon salt and pasta to boiling water. Cook until al dente. Reserve 1/4 cup cooking water, drain pasta, and transfer to large serving bowl. Stir in reserved cooking water and remaining 1 tablespoon oil and cool to room temperature. When cooled, toss with pesto, shrimp, and tomatoes. Serve.

Potato Salad 'Du Jardin' (Cooks Illustrated)

2006-07-23T20:02:00.000-07:00

Potato Salad 'Du Jardin'

Serves 6

The key to infusing this summer-fresh salad with flavor is dressing the green beans and potatoes while they are hot. The salad can be made up to 1 day in advance. Just bring the salad back up to room temperature and add the fresh herbs and reserved dressing before serving. Tarragon and orange flavor this potato salad with the taste of southern France.
1/2 cup extra-virgin olive oil
2 tablespoons white wine vinegar
1 tablespoon orange juice
1 1/2 tablespoons Dijon mustard
1 small shallot , minced
1/2 teaspoon ground black pepper
8 ounces green beans , ends trimmed and cut into 1 1/2-inch pieces
2 tablespoons table salt
2 pounds red potatoes , scrubbed and cut into 1 1/2-inch pieces
1/4 cup chopped fresh parsley leaves
2 tablespoons chopped chives
2 tablespoons chopped fresh tarragon leaves
1 teaspoon grated orange zest

1. Whisk oil, vinegar, juice, mustard, shallot, and pepper together in large bowl. Reserve 1/4 cup dressing in measuring cup.

2. Bring 6 cups water to boil in large saucepan. Add green beans and salt. Cook, uncovered, until green beans are slightly tender but still crisp, about 4 minutes. Using slotted spoon, transfer beans to plate lined with paper towels to drain briefly, then add to bowl with dressing. Toss to coat.

3. Add potatoes to still simmering water. Bring back to boil and cook until paring knife can be inserted into potatoes with no resistance, 7 to 10 minutes. Using slotted spoon, transfer potatoes to colander and drain briefly. Add hot potatoes to bowl with beans and dressing. Toss gently to combine and let sit at least 10 minutes.

4. Add parsley, chives, tarragon, zest, and reserved dressing to bowl. Toss gently to combine and serve.

Panzanella Salad (Cooks Illustrated)

2006-07-23T19:59:00.000-07:00

Panzanella Salad

Serves 6 to 8

Thanks to prepared basil pesto from the supermarket, this Italian bread salad is easy to make. The bread croutons will soften as they sit in the salad, so add them just 10 minutes before serving.
2 cups 1-inch cubes Italian bread
1/2 cup olive oil
2 cups cherry tomatoes , halved
1 (14-ounce) can cannellini beans , drained and rinsed
1 medium cucumber , peeled, halved lengthwise, seeded, and cut into 1-inch pieces
1 medium shallot , minced
1/2 cup pesto
1/4 cup red wine vinegar
Table salt and ground black pepper
2 tablespoons thinly sliced fresh basil

1. Adjust oven rack to middle position and heat to 375 degrees. Toss bread cubes with 1/4 cup olive oil on rimmed baking sheet. Spread bread cubes on pan and bake until golden brown, 12 to 15 minutes, shaking pan halfway through to prevent bread from sticking. Remove from oven and cool completely. (Bread cubes can be stored in zipper-lock bag for one or two days.)

2. Meanwhile, mix tomatoes, beans, cucumber, and shallot in large bowl. Whisk pesto, vinegar, and remaining 1/4 cup oil together in small bowl, and season with salt and pepper to taste. Drizzle pesto dressing over vegetables, toss well, and refrigerate for at least 2 hours or overnight.

3. Ten minutes before serving, add bread cubes to vegetables and toss well. Transfer to serving bowl and sprinkle basil on top. Serve.

Lemon-Shallot Vinaigrette (Cooks Illustrated)

2006-07-23T19:56:00.000-07:00

Lemon-Shallot Vinaigrette

Makes about 1 cup

This simple vinaigrette goes with nearly any greens, from mild-tasting to assertive.

3/4 cup extra-virgin olive oil

1/3 cup grated Parmesan cheese (optional)

3 tablespoons fresh lemon juice

1 shallot , minced

2 teaspoons Dijon mustard

1 1/2 teaspoons minced fresh thyme leaves or 1/2 teaspoon dried

1 clove garlic , minced

1/4 teaspoon table salt

1/8 teaspoon ground black pepper

Shake all of the ingredients together in a jar with a tight-fitting lid. The dressing can be refrigerated for up to 3 days; bring to room temperature, then shake vigorously to recombine before using.

Herbed Croutons (Cooks Illustrated)

2006-07-23T19:54:00.000-07:00

Herbed Croutons

Makes 4 cups

Nearly any type of bread will make decent croutons. Be careful, however, when using distinctly flavored breads such as pumpernickel, rye, and sourdough--their strong tastes might not work well with some of the ingredients in the variations. Each of the following recipes makes enough for at least two 2- to 3-quart salads and any leftovers will keep in an airtight container or zipper-lock bag for about 1 week.

3 tablespoons olive oil

2 cloves garlic , minced

1/4 teaspoon ground black pepper

2 teaspoons minced fresh rosemary or 1/2 teaspoon dried

2 teaspoons minced fresh thyme leaves , sage, or dill or 1/2 teaspoon dried

1/4 teaspoon table salt

4 cups (1/2-inch) bread cubes

Adjust an oven rack to the center position and heat the oven to 350 degrees. Whisk the oil, garlic, pepper, rosemary, other herb of choice, and salt together in a large bowl. Add the bread cubes and toss until thoroughly coated. Spread the bread onto a baking sheet and bake until golden brown, 20 to 25 minutes. Allow the croutons to cool to room temperature before serving.

Grilled Steak and Onion Salad (Cooks Illustrated)

2006-07-23T19:51:00.000-07:00

Grilled Steak and Onion Salad

Serves 4

Any salad mix, including baby spinach, can be used in place of the arugula.

1 1/2 tablespoons balsamic vinegar

1 small clove garlic , minced

4 tablespoons olive oil

Table salt and ground black pepper

1 large red onion , cut crosswise into 1/2-inch-thick rounds

2 boneless strip or rib-eye steaks , each 12 ounces and 1 1/2 inches thick

11 cups lightly packed stemmed arugula

1/2 cup crumbled blue cheese

1. Whisk vinegar, garlic, and 3 tablespoons oil together in small bowl. Season with salt and pepper to taste.

2. Brush onion with remaining 1 tablespoon oil. Season onion and steaks with salt and pepper.

3. Grill over hot fire until steaks are well browned on both sides and internal temperature registers 125 degrees, 5 to 7 minutes per side, and onions are charred and soft, about 4 minutes per side. Transfer to cutting board and let steaks rest 5 minutes. Slice steaks thinly across grain.

4. Toss arugula with 1/4 cup dressing in large bowl and season with salt and pepper to taste. Divide arugula among 4 individual plates or place on one large platter. Arrange steak and onions on top. Drizzle remaining dressing over steak and onions and scatter cheese on top. Serve.

Beef Kabobs with Greek Salad (Cooks Illustrated)

2006-07-23T19:49:00.000-07:00

Grilled Beef Kebabs with Greek Salad

Serves 4

During the summer months, stew meat is often labeled as kebab meat. Grilled pita is a great accompaniment to this dish.

2/3 cup extra-virgin olive oil

2 teaspoons minced fresh oregano leaves

2 cloves garlic , minced

1 1/2 pounds beef stew meat , preferably chuck (see note above)

Table salt and ground black pepper

4 tablespoons red wine vinegar

10 ounces romaine lettuce , chopped

2 large tomatoes (ripe), cored and cut into 10 wedges each

1 cucumber , peeled, halved lengthwise, seeded, and cut into 1/2-inch-thick slices

1/3 cup loosely packed torn fresh mint leaves

1/2 cup kalamata olives , pitted and chopped coarse

1 cup crumbled feta cheese

1. Combine oil, oregano, and garlic in small bowl. Toss 3 tablespoons oil mixture with beef cubes in bowl and season with salt and pepper. Whisk vinegar into remaining oil mixture to make dressing.

2. Toss lettuce, tomatoes, cucumber, mint, olives, and feta in large serving bowl.

3. Thread four 12-inch metal skewers with beef; discard any leftover marinade. Grill over high heat, turning often, until charred and cooked through, 6 to 8 minutes. Transfer to serving platter and drizzle with 3 tablespoons dressing.

4. Just before serving, toss salad with remaining dressing. Adjust seasonings. Serve with kebabs.

Green Salad with Roasted Pears and Blue Cheese (Cooks Illustrated)

2006-07-23T19:48:00.000-07:00

Green Salad with Roasted Pears and Blue Cheese

Serves 4 to 6

Pears can be roasted up to three hours in advance, but keep them at room temperature until ready to serve.

1/4 cup maple syrup

1 tablespoon grated fresh ginger

3 firm pears , preferably Anjou or Bartlett

Table salt and ground black pepper

2 tablespoons cider vinegar

1 small shallot , minced

3 tablespoons extra virgin olive oil

2 bunches watercress , thick stems removed (8 cups)

1 head Bibb lettuce , torn into bite-sized pieces (6 cups)

1 cup crumbled blue cheese

1. Line rimmed baking sheet with foil. Adjust oven rack to lower-middle position, place baking sheet on rack, and heat oven to 500 degrees. Whisk syrup and ginger together in bowl. Peel and quarter pears lengthwise. Core pears, then halve each quarter lengthwise.

2. Toss pears with 3 tablespoons syrup mixture. Spread pears on preheated baking sheet and season with salt and pepper. Roast until browned on bottom, about 15 minutes. Flip each slice and roast until tender and deep golden brown, about 5 minutes. Let pears cool on baking sheet while preparing salad.

3. Whisk vinegar, shallot, oil, and salt and pepper to taste into remaining syrup mixture. Combine watercress and lettuce in large serving bowl. Gently toss with vinaigrette. Scatter pears and blue cheese on top and serve.

Gazpacho Pasta Salad (Cooks Illustrated)

2006-07-23T19:46:00.000-07:00

Gazpacho Pasta Salad

Serves 8 to 10

Gazpacho, the classic chilled summer soup, gets a new look as a dressing for this zesty pasta salad. Use any curly pasta in this recipe.

1 can (14 1/2 ounces) diced tomatoes (do not drain)

3 medium cloves garlic , minced

1 teaspoon hot red pepper flakes

1/4 cup packed fresh basil leaves

1 tablespoon red wine vinegar

Table salt

1 pound rotini pasta

1 medium cucumber , peeled, halved lengthwise, seeded, and cut into 1/4-inch pieces

1 medium red bell pepper , chopped

1 medium yellow bell pepper , chopped

2 cups cherry tomatoes , halved

1/4 cup chopped fresh parsley leaves

3 scallions , thinly sliced

1/4 cup extra-virgin olive oil

1/2 cup crumbled feta cheese

1/2 cup pitted black olives , quartered

1. Puree diced tomatoes, garlic, red pepper flakes, basil, vinegar, and 1/2 teaspoon salt in blender until smooth. Transfer to bowl (don't use metal), cover, and refrigerate for at least 2 hours or overnight.

2. Bring 4 quarts of water to boil in large pot. Add 1 tablespoon salt and pasta and cook until al dente. Drain pasta, rinse with cold water, and set aside.

3. Place cucumber, red and yellow peppers, cherry tomatoes, parsley, scallions, and oil in large serving bowl and toss well to combine. Add pasta and pureed dressing and toss again. (Salad can be refrigerated overnight.) Scatter cheese and olives over top. Serve chilled or at room temperature.

Cool and Creamy Macaroni Salad (Cooks Illustrated)

2006-07-23T19:44:00.000-07:00

Cool and Creamy Macaroni Salad

Serves 8 to 10

Don’t drain the macaroni too well before adding the other ingredients--a little extra moisture will keep the salad from drying out. If you’ve made the salad ahead of time, simply stir in a little warm water to loosen the texture.

Table salt

1 pound elbow macaroni

1/2 small red onion , minced

1 rib celery , minced

1/4 cup minced fresh parsley leaves

2 tablespoons lemon juice

1 tablespoon Dijon mustard

Pinch cayenne pepper

1 1/2 cups mayonnaise

Ground black pepper

1. Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and macaroni and cook until nearly tender, about 5 minutes. Drain in colander and rinse with cold water until cool, then drain briefly so that macaroni remains moist. Transfer to large bowl.

2. Stir in onion, celery, parsley, lemon juice, mustard, garlic powder, and cayenne, and let sit until flavors are absorbed, about 2 minutes. Add mayonnaise and let sit until salad texture is no longer watery, 5 to 10 minutes. Season with salt and pepper to taste. Serve. (The salad can be covered and refrigerated for up to 2 days. Check consistency and seasonings before serving.)

Basic Vinaigrette (Cooks Illustrated)

2006-07-23T19:41:00.000-07:00

Basic Vinaigrette

Makes about 1 cup

3/4 cup extra-virgin olive oil

3 tablespoons red wine vinegar or white wine vinegar

2 teaspoons minced shallot or red onion

2 teaspoons Dijon mustard (optional)

1 1/2 teaspoons minced fresh tarragon , dill, basil, or oregano or 1/2 teaspoon dried

1 clove garlic , minced

1/2 teaspoon table salt

1/4 teaspoon ground black pepper

Shake all of the ingredients together in a jar with a tight-fitting lid. The dressing can be refrigerated for up to 7 days; bring to room temperature, then shake vigorously to recombine before using.

Balsamic Vinaigrette (Cooks Illustrated)

2006-07-23T19:40:00.000-07:00

Balsamic Vinaigrette

Makes about 1 cup

3/4 cup extra-virgin olive oil
3 tablespoons balsamic vinegar
2 teaspoons minced shallot or red onion
2 teaspoons Dijon mustard (optional)
1 1/2 teaspoons minced fresh oregano leaves or 1/2 teaspoon dried
1/2 clove garlic , minced
1/2 teaspoon table salt
1/4 teaspoon ground black pepper

Shake all of the ingredients together in a jar with a tight-fitting lid. The dressing can be refrigerated for up to 7 days; bring to room temperature, then shake vigorously to recombine before using.

Asian Spinach and Shrimp Salad with Sesame Dressing (Cooks Illustrated)

2006-07-23T19:38:00.000-07:00

Asian Spinach and Shrimp Salad with Sesame Dressing

4/2006

Depending on how juicy the oranges are, you may need 2 oranges to yield 1/2 cup of squeezed juice.

Serves 4

1/2 cup orange juice plus 1 teaspoon grated zest from 1 orange (see above note)

12 cups lightly packed baby spinach

2 teaspoons minced fresh ginger

3 tablespoons rice vinegar

1 teaspoon honey

3 tablespoon vegetable oil

2 tablespoons toasted sesame oil

Table salt and ground black pepper

1 pound cooked and peeled medium shrimp

2 oranges , peeled and segmented

1/2 cup chopped scallions

1. Bring orange juice to boil in small saucepan over medium-high heat and simmer until reduced to about 1 tablespoon, about 6 minutes. Meanwhile, place spinach in large bowl and set aside.

2. Whisk reduced orange juice, zest, ginger, vinegar, and honey together in small bowl. Whisk in vegetable and sesame oils and season with salt and pepper.

3. Toss shrimp, orange segments, and scallions with 2 tablespoons dressing in bowl and season with salt and pepper. Toss spinach with remaining dressing and season with salt and pepper. Divide spinach among individual plates and top with shrimp and oranges. Serve.

Shrimp Skewers (Cooks Illustrated)

2006-07-23T19:36:00.000-07:00

Shrimp Skewers

2/2005

You will need about 30 bamboo skewers for this recipe. Be ready to serve these skewers immediately after broiling.

· Choose large shrimp so that they don’t overcook and toss them with a garlic-and-herb-flavored oil before broiling to boost their flavor and keep them moist.

· Broil the shrimp six inches from the heating element so that they cook quickly, but don’t burn.

· Cover the exposed portions of the skewers with aluminum foil to prevent them from burning.

Serves 10 to 15

2 tablespoons minced fresh parsley leaves

2 scallions , minced

2 teaspoons vegetable oil

1 clove garlic , minced

1/4 teaspoon table salt

1/8 teaspoon ground black pepper

2 pounds large shrimp , peeled and deveined

Lemon-Thyme Mayonnaise

1 tablespoon fresh lemon juice

2 teaspoons minced fresh thyme leaves

1 cup mayonnaise

Table salt and ground black pepper

1. Adjust an oven rack 6 inches from the broiler element and heat the broiler. Line a broiler-pan bottom with foil and cover with the slotted broiler-pan top.

2. Mix the parsley, scallions, oil, garlic, salt, and pepper together in a large bowl. Add the shrimp and gently toss to coat. Thread 2 shrimp onto each skewer. Arrange the skewers, running in the opposite direction, on the broiler-pan top. Cover the skewer ends with foil, (see photo).

3. Broil the shrimp for about 6 minutes, flipping them over halfway through cooking, until they are pink and the herbs are toasted. Serve at once with the mayonnaise.

Procedure for Lemon-Thyme Mayonnaise

Mix lemon juice and thyme with mayonnaise and season with salt and pepper to taste. Wrap in plastic wrap and let rest to blend the flavors, about 10 minutes. Flavored mayonnaise can be refrigerated in an airtight container for up to 4 days.

STEP BY STEP: Arranging the Skewers

Using a narrow strip of aluminum foil, cover the exposed portion of the skewers to prevent burning. Secure the foil by crimping it tightly at the edges.

Sesame Chicken Bites (Cooks Illustrated)

2006-07-23T19:32:00.000-07:00

Sesame Chicken Bites

Makes 24 pieces

Make-Ahead Note: After the chicken tenders are skewered and brushed with hoisin sauce (do not sprinkle with sesame seeds), they can be refrigerated, tightly wrapped, for up to 1 day.

1 pound boneless, skinless chicken breasts , cut into 2-inch pieces

1/4 cup soy sauce

2 tablespoons grated fresh ginger

2 cloves garlic , minced

1/4 cup hoisin sauce

1/4 cup sesame seeds

4 scallions , chopped fine

1. Adjust oven rack to upper-middle position and heat oven to 400 degrees. Combine chicken, soy, ginger, and garlic in bowl. Cover and refrigerate 15 minutes.

2. Thread chicken onto wooden skewers, brush with hoisin sauce, and sprinkle with sesame seeds. Place on baking sheet and cover exposed skewer ends with foil to keep from burning. Bake until chicken is cooked through, about 20 minutes. Sprinkle with scallions and serve.

Scallop Skewers (Cooks Illustrated)

2006-07-23T19:30:00.000-07:00

Scallop Skewers

2/2005

You will need about 30 bamboo skewers for this recipe. Be ready to serve these skewers immediately after broiling.

· Choose large sea scallops so that they don’t overcook and toss them with a garlic-and-herb-flavored oil before broiling to boost their flavor and keep them moist. Make sure to remove the tough side muscle from the scallops prior to skewering.

· Broil the scallops six inches from the heating element so that they cook quickly, but don’t burn.

· Cover the exposed portions of the skewers with aluminum foil to prevent them from burning.

Serves 10 to 15

2 tablespoons minced fresh parsley leaves

2 scallions , minced

2 teaspoons vegetable oil

1 clove garlic , minced

1/4 teaspoon table salt

1/8 teaspoon ground black pepper

2 pounds large sea scallops , side muscles removed (see photo)

Lemon-Thyme Mayonnaise

1 tablespoon fresh lemon juice

2 teaspoons minced fresh thyme leaves

1 cup mayonnaise

Table salt and ground black pepper

1. Adjust an oven rack 6 inches from the broiler element and heat the broiler. Line a broiler-pan bottom with foil and cover with the slotted broiler-pan top.

2. Mix the parsley, scallions, oil, garlic, salt, and pepper together in a large bowl. Add the scallops and gently toss to coat. Thread 2 scallops onto each skewer. Arrange the skewers, running in the opposite direction, on the broiler-pan top. Cover the skewer ends with foil, as shown in the photo.

3. Broil the scallops for about 6 minutes, flipping them over halfway through cooking. Serve at once with the mayonnaise.

Procedure for Lemon-Thyme Mayonnaise

STEP BY STEP: Prepping Scallops

The small, crescent-shaped muscle that is sometimes attached to the scallop will be incredibly tough when cooked. Use your fingers to peel this muscle away from the side of each scallop before cooking.

STEP BY STEP: Arranging the Skewers

Using a narrow strip of aluminum foil, cover the exposed portion of the skewers to prevent burning. Secure the foil by crimping it tightly at the edges.

Light and Creamy Hot Crab Dip (Cooks Illustrated)

2006-07-23T19:26:00.000-07:00

Light and Creamy Hot Crab Dip

12/2005

Makes 4 cups serving 12

Topping

1 slice hearty white sandwich bread

2 tablespoons grated Parmesan cheese

Creamy Base

2 teaspoons olive oil

1 medium onion , chopped fine

1 red bell pepper , seeded and chopped fine

2 cloves garlic , minced

3/4 pound lump crabmeat (picked over)

1 1/2 teaspoons Old Bay seasoning

1 cup light cream cheese , at room temperature

1/2 cup shredded low-fat cheddar cheese

1/4 cup low-fat sour cream

2 tablespoons grated Parmesan cheese

2 tablespoons lemon juice

2 tablespoons chopped parsley

1/2 teaspoon cayenne pepper

Table salt and ground black pepper

1. Adjust oven rack to upper-middle position and heat oven to 375 degrees. Lightly spray 2-quart casserole dish with cooking spray.

2. For the topping: Process bread and cheese in food processor until finely ground, about 15 seconds.

4. For the base: Heat olive oil in large nonstick skillet over medium-high heat until shimmering. Add onion and pepper and cook until soft, about 6 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir in crabmeat and Old Bay Seasoning.

5. Pulse cream cheese, cheddar, sour cream, Parmesan, lemon juice, parsley, and cayenne with prepared crab mixture until coarsely chopped, about ten 1-second pulses. Season with salt and pepper. Scrape mixture into prepared dish. (Dip can be wrapped in plastic and refrigerated for up to 2 days. Bring back to room temperature before baking.)

6. Sprinkle topping over dip and lightly spray crumbs with cooking spray. Bake until browned and bubbly, about 20 minutes. Serve.

Light and Creamy Hot Artichoke Dip (Cooks Illustrated)

2006-07-23T19:25:00.000-07:00

Light and Creamy Hot Artichoke Dip
12/2005

Makes 4 cups serving 12

Topping
1 slice hearty white sandwich bread
2 tablespoons grated Parmesan cheese

Creamy Base
2 (9-ounce) packages frozen artichoke hearts
3 teaspoons olive oil
1/2 teaspoon table salt
1/4 teaspoon ground black pepper
1 medium onion , chopped fine
2 cloves garlic , minced
2 teaspoons minced fresh thyme leaves
1 cup light cream cheese , at room temperature
1/2 cup shredded low-fat cheddar cheese
1/4 cup low-fat sour cream
2 tablespoons grated Parmesan cheese
2 tablespoons lemon juice
2 tablespoons chopped parsley
1/2 teaspoon cayenne pepper
Table salt and ground black pepper

1. Adjust oven rack to upper-middle position and heat oven to 375 degrees. Lightly spray 2-quart casserole dish with cooking spray.

2. For the topping: Process bread and cheese in food processor until finely ground, about 15 seconds.

3. For the base: Toss frozen artichoke hearts (do not thaw) with 1 teaspoon of the olive oil, salt, and pepper on foil-lined rimmed baking sheet. Roast in 450-degree oven until browned around edges, 20 to 25 minutes. Cool 10 minutes, then chop coarse.

4. Heat remaining 2 teaspoons olive oil in large nonstick skillet over medium-high heat until shimmering. Add onion and cook until soft, about 6 minutes. Add artichokes and cook until beginning to brown and liquid evaporates, about 5 minutes. Add garlic and thyme and cook until fragrant, about 1 minute.

5. Pulse cream cheese, cheddar, sour cream, Parmesan, lemon juice, parsley, and cayenne with prepared artichoke mixture until coarsely chopped, about ten 1-second pulses. Season with salt and pepper. Scrape mixture into prepared dish. (Dip can be wrapped in plastic and refrigerated for up to 2 days. Bring back to room temperature before baking.)

6. Sprinkle topping over dip and lightly spray crumbs with cooking spray. Bake until browned and bubbly, about 20 minutes. Serve.

Holiday Cheese Ball (Cooks Illustrated)

2006-07-23T19:23:00.000-07:00

Holiday Cheese Ball

2/2005

We prefer the flavor of extra-sharp cheddar here; however, any good-quality sharp cheddar will work. Lowfat or whipped cream cheese should not be substituted. To make a Holiday Cheese Ball with nuts, follow the recipe and roll the cheese ball in 1/3 cup finely chopped nuts of your choice instead of the herbs.

Serves 15 to 20

8 ounces extra-sharp cheddar cheese , shredded (2 cups)

1 package cream cheese (8-ounce), softened

4 ounces blue cheese , crumbled (1 cup)

4 tablespoons unsalted butter (1/2 stick), softened

2 tablespoons minced onion , rinsed and patted dry

1 tablespoon Worcestershire sauce

1 1/2 teaspoons Tabasco sauce

1 clove garlic , minced

1/8 teaspoon ground black pepper

3 tablespoons minced fresh parsley leaves

2 tablespoons minced fresh chives

1. Process all of the ingredients, except the parsley and chives, in a food processor until smooth, about 1 minute. Line a medium bowl with plastic wrap so that it overhangs the rim by at least 4 inches (use two pieces if the wrap is not wide enough). Transfer the cheese mixture to the bowl, press the overhanging plastic flush to the cheese, and refrigerate until firm, about 3 hours.

2. Remove the cheese from the bowl, gripping the edges of the plastic wrap. Gather the edges of the plastic wrap together and twist, shaping the cheese into a ball. Remove the plastic wrap. Roll the cheese in the parsley and chives. Transfer to a serving plate and serve with crackers.

To Make Ahead

The cheese ball can be made through step 1 up to 2 days in advance. Continue with step 2 just before serving.

Gingered Shrimp Toasts (Cooks Illustrated)

2006-07-23T19:22:00.000-07:00

Gingered Shrimp Toasts

Makes about 36 pieces

Make-Ahead Note: The cream cheese spread can be refrigerated for up to 2 days. The seasoned shrimp can be refrigerated for up to 1 day.

· Choose a thin baguette, sometimes called a ficelle, for a bite-sized base for the canapé.

· Buy the shrimp already cooked or poach them quickly at home. A minute or two in salted simmering water will suffice. Chill them quickly after cooking to prevent them from overcooking from residual heat.

1 thin baguette , sliced into 1/2-inch-thick rounds

1/2 cup extra-virgin olive oil

1 tablespoon grated fresh ginger

1 clove garlic , peeled

1/4 small onion

4 ounces cream cheese , at room temperature

1/2 teaspoon lemon juice plus 1 additional tablespoon

Table salt

1/2 pound cooked medium shrimp , each sliced in half lengthwise

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh chives

Ground black pepper

1. Adjust oven rack to middle position and heat oven to 350 degrees. Brush bread slices with 1/4 cup oil. Bake on baking sheet until golden brown, about 10 minutes.

2. Process ginger, garlic, and onion in food processor until smooth. Add cream cheese, 1/2 teaspoon lemon juice, and 1/2 teaspoon salt and process until smooth. Toss shrimp, remaining oil, 1 tablespoon lemon juice, basil, chives, and salt and pepper to taste in bowl.

3. Spread each toast with cream cheese mixture and top with 1 sliced shrimp. Serve.

Fast Tomato Salsa (Cooks Illustrated)

2006-07-23T19:20:00.000-07:00

Fast Tomato Salsa

Makes about 1 cup

Half of one chipotle chile in adobo sauce, minced, can be substitute for the jalapeño.

2 tablespoons minced red onion

2 tablespoons minced fresh cilantro

2 teaspoons fresh lime juice

1 clove garlic , minced

1/2 jalapeño chile , stemmed, seeded, and minced

1/4 teaspoon table salt

1 can (14 1/2 ounces) diced tomatoes , drained

Pulse all of the ingredients except for the tomatoes in a food processor until very finely minced, about 5 pulses. Add the tomatoes and pulse until roughly chopped, about 2 pulses. Transfer the mixture to a fine-mesh strainer and drain for about 1 minute before serving.

To Make Ahead

The salsa can be refrigerated, wrapped tightly in plastic wrap, for up to 2 days. Season with additional fresh lime juice and salt before serving.

Cinnamon-Spiced Nuts (Cooks Illustrated)

2006-07-23T19:18:00.000-07:00

Cinnamon-Spiced Nuts

2/2005

If you can’t find superfine sugar, process granulated sugar in a food processor for 1 minute.

Serves 8 to 10

1 egg white

1 tablespoon water

1 teaspoon table salt

1 pound pecans , cashews, walnuts, or whole unblanched almonds

2/3 cup superfine sugar (see headnote)

2 teaspoons ground cinnamon

1 teaspoon ginger

1 teaspoon coriander

1. Adjust two oven racks to the upper- and lower-middle positions and heat the oven to 275 degrees. Whisk the egg white, water, and salt together in a medium bowl. Add the nuts and toss to coat. Drain in a colander for 5 minutes.

2. Mix the sugar, cinnamon, ginger, and coriander together. Toss the spices with the drained nuts. Spread the nuts evenly on two parchment-lined baking sheets. Bake until the nuts are dry and crisp, about 50 minutes, stirring occasionally and rotating the baking sheets halfway through. Remove from the oven and let the nuts cool completely on the baking sheet, about 30 minutes. Break the nuts apart and serve.

To Make Ahead

The nuts can be stored at room temperature, wrapped tightly in plastic wrap, for up to 1 week.

Chutney Cheese Rounds (Cooks Illustrated)

2006-07-23T19:16:00.000-07:00

Chutney Cheese Rounds

10/2005

Make-Ahead Note: Unbaked and tightly wrapped, the assembled rounds will keep in the refrigerator for 1 day or in the freezer for 1 month. If frozen, let sit at room temperature for 10 minutes before baking.

Makes 36 pieces

1 1/2 cups grated sharp cheddar cheese

4 ounces cream cheese , at room temperature

1 tablespoon Dijon mustard

1/4 teaspoon table salt

Pinch cayenne pepper

1/4 cup mango chutney

1/4 cup chopped crystalized ginger

1/4 cup finely chopped pecans

36 white Melba toast rounds

1/4 cup minced fresh mint

1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 400 degrees. Combine cheddar, cream cheese, mustard, salt, and cayenne in bowl. Combine chutney, ginger, and pecans in second bowl.

2. Spread heaping teaspoon of cheese mixture onto each Melba cracker. Using spoon, make well in center of cheese mixture and place 1/2 teaspoon chutney mixture in well. Place crackers on 2 parchment-lined baking sheets. Bake until cheese is bubbly, about 10 minutes. Sprinkle with mint and serve immediately.

Chicken and Cheese Quesadillas (Cooks Illustrated)

2006-07-23T19:14:00.000-07:00

Chicken and Cheese Quesadillas

2/2005

Serve these with guacamole, salsa, sour cream, or hot sauce if desired.

Serves 8

1 pound boneless, skinless chicken breasts , trimmed

Table salt and ground black pepper

2 tablespoons vegetable oil

1 onion , chopped fine

1 red bell pepper , stemmed, seeded, and chopped

4 cloves garlic , minced

1 teaspoon ground cumin

1/4 cup minced fresh cilantro

1 1/2 teaspoons Tabasco sauce

8 (8-inch) flour tortillas

8 ounces Monterey Jack cheese , shredded (2 cups)

1. Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 475 degrees. Pat the chicken thoroughly dry with paper towels and season with salt and pepper to taste. Heat 1 tablespoon of the vegetable oil in a 12-inch nonstick skillet over medium heat until shimmering. Carefully lay the chicken in the pan and cook until lightly golden brown on both sides and cooked through, about 5 minutes per side. Transfer the chicken to a plate and refrigerate until cool enough to handle. Shred or slice the chilled chicken into bite-sized pieces and transfer to a large bowl.

2. While the chicken cools, add the remaining 1 tablespoon oil to the skillet and return to medium heat until shimmering. Add the onion, red bell pepper, and ¼ teaspoon salt. Cook until the vegetables are softened, about 5 minutes. Stir in the garlic and cumin and cook until fragrant, about 30 seconds. Add the cooked vegetables to the bowl with the shredded chicken. Add the cilantro and Tabasco and toss to combine.

3. Spread ¼ cup of the chicken filling over half of each tortilla, leaving a 1/2-inch border. Sprinkle ¼ cup of cheese over the filling. Spray the plain half of the tortilla with vegetable oil spray and fold over the filling. Press the edges of the tortilla together gently to seal.

4. Arrange on two baking sheets lined with parchment paper. Spray lightly with vegetable oil spray and bake until the quesadillas are golden, 10 to 15 minutes.

5. Transfer to a wire rack and let cool for 5 minutes before cutting into 2 or 3 pieces each.

To Make Ahead

The chicken filling can be made through step 2 and refrigerated, wrapped tightly in plastic wrap, for up to 3 days.

Cheddar Cheese Coins (Cooks Illustrated)

2006-07-23T19:11:00.000-07:00

Cheddar Cheese Coins

About 60 coins

To make this dough with a handheld electric mixer, mix all the ingredients except the water until combined, about 3 minutes. Add the water, 1 tablespoon at a time, until a ball of dough is formed. Proceed with forming the logs of dough as directed in step 1.

8 ounces sharp cheddar cheese , shredded (2 cups)

1 1/2 cups all-purpose flour

8 tablespoons unsalted butter (1-stick), softened

1/2 teaspoon table salt

1/4 teaspoon cayenne pepper

1/4 teaspoon paprika

2 - 4 tablespoons water

1. Pulse all the ingredients except the water in a food processor until combined, about 12 pulses. Transfer to a large mixing bowl. Sprinkle with 2 tablespoons water. Squeeze the mixture between your hands to form a ball, adding additional water as necessary. Form the dough into two 10-inch logs. Wrap tightly with plastic wrap and refrigerate for at least 1 hour.

2. Adjust two oven racks to the upper- and lower-middle positions and heat the oven to 400 degrees. Slice the logs into 1/8-inch-thick coins and place on two parchment-lined baking sheets. Bake to deep golden brown, 15 to 20 minutes, reversing the positions of the baking sheets from top to bottom halfway through baking. Cool for 3 minutes on the baking sheets, then transfer to a wire rack to cool completely.

To Make Ahead

The dough can be prepared through step 1 and refrigerated for up to 2 days or frozen for up to 1 month. If frozen, thaw in the refrigerator before continuing with step 2.

Brie En Croute (Cooks Illustrated)

2006-07-23T19:08:00.000-07:00

Baked Brie En Croute

Serves 8 to 10

· Choose a firm, underripe wheel of Brie and freeze it for 20 minutes before baking.

· Bake the pastry-wrapped cheese in a hot oven (425 degrees) for the crispest, flakiest pastry. The high heat causes the moisture in the dough to turn to steam, which in turn puffs the myriad layers of dough apart.

· Balance the richness of the cheese and pastry with fruit preserves or hot pepper jelly. Spoon the jelly into the exposed center of the Brie once the cheese has been baked.

It is best to use a firm, fairly unripe Brie for this recipe.

1 sheet frozen puff pastry (9 by 9 1/2-inch), thawed

1 large egg , lightly beaten

1 (8-ounce) wheel firm Brie

1/4 cup apricot preserves or hot pepper jelly

1. Roll the puff pastry into a 12-inch square on a lightly floured counter. Using a pie plate or other round guide, trim the pastry to a 9-inch circle with a paring knife. Brush the edges lightly with the beaten egg. Place the Brie in the center of the pastry circle and, following the photo, wrap it in the pastry. Press the pleated edge of the pastry up into a rim, which will later be filled with the preserves or jellyBrush the exterior of the pastry with beaten egg and transfer to a parchment-lined baking sheet. Freeze for 20 minutes.

2. Adjust an oven rack to the middle position and heat the oven to 425 degrees. Bake the cheese until the exterior is a deep golden brown, 20 to 25 minutes.

3. Transfer to a wire rack. Spoon the jelly into the exposed center of the Brie. Cool for about 30 minutes. Serve with crackers or bread.

To Make Ahead

The Brie can be prepared through step 1 (but do not freeze) and refrigerated, wrapped tightly in plastic wrap, for up to 24 hours. Freeze for 20 minutes before continuing with step 2.

Baked Brie Cups (Cooks Illustrated)

2006-07-23T19:06:00.000-07:00

Baked Brie Cups

Makes 30 pieces

Make-Ahead Note: The filled cups will keep up to 2 days in the refrigerator or 1 month in the freezer. If frozen, defrost for 20 minutes before baking.

Other Tips:

· Use frozen filo pastry cups from the freezer section instead of puff pastry.

· Add a little currant jelly, small cubes of Brie, and smoked almonds to each cup. Keep the cheese very cold to cut it into cubes; if it’s too warm it will smear when cut.

1/3 cup red currant jelly

2 (2.1-ounce) boxes frozen mini filo cups

1 (8-ounce) wheel firm Brie , rind trimmed, cheese cut into 1/2-inch cubes

1/4 cup coarsely chopped smokehouse almonds

Adjust oven rack to middle position and heat oven to 350 degrees. Spoon 1/2 teaspoon jelly into each filo cup. Place 1 piece of Brie in each cup and sprinkle with 1/4 teaspoon almonds. Place filo cups on parchment-lined baking sheet. Bake until cheese is melted and jelly is bubbly, about 15 minutes. Cool slightly and serve warm.

Bacon-Wrapped Shrimp (Cooks Illustrated)

2006-07-23T19:04:00.000-07:00

Bacon-Wrapped Shrimp

Serves 4 to 6

· Parcook the bacon in the microwave before wrapping the shrimp so that the bacon cooks crisp in the same time it takes the shrimp to cook.

· Set the oven rack six inches from the heating element so that the bacon crisps quickly. If the rack is any lower, the shrimp will overcook by the time the bacon is ready.

You will need about 25 sturdy toothpicks for this recipe.

4 ounces bacon (4 slices)

1/4 teaspoon table salt

1/8 teaspoon ground black pepper

Pinch cayenne pepper

24 extra-large shrimp (1 pound), peeled and deveined

2 tablespoons minced fresh chives

1. Adjust an oven rack 6 inches from the broiler element and heat the broiler. Line a broiler-pan bottom with foil and cover with the slotted broiler-pan top.

2. Slice each piece of bacon lengthwise into two long, thin strips, then cut each strip into three short pieces (you should have a total of 24 bacon pieces). Spread the bacon pieces out over four layers of paper towels on a microwave-safe plate. Cover with two more layers of paper towels. Microwave on high until the bacon fat begins to melt but the bacon is still pliable, about 1 1/2 minutes.

3. Meanwhile, toss the salt, pepper, and cayenne together in a small bowl, then sprinkle over the shrimp.

4. Wrap a piece of microwaved bacon around the middle of each shrimp and place on the broiler-pan top, pinning the bacon ends underneath the shrimp. Broil until the shrimp are pink and the edges of the bacon are brown, spinning the broiler pan around halfway through cooking, about 3 1/2 minutes. Skewer the shrimp and bacon with toothpicks and transfer to a serving platter. Sprinkle with the chives before serving.

Asparagus Puffs (Cooks Illustrated)

2006-07-23T19:02:00.000-07:00

Asparagus Puffs

10/2005

Make-Ahead Note: The puffs can be made ahead. Skip the step of brushing the tops with egg and sprinkling with cheese. Wrap the baking sheet tightly in plastic and freeze for up to 1 month (once completely frozen, the puffs can be transferred to a storage bag). When ready to bake, let the puffs sit at room temperature for 20 minutes, then brush with egg, sprinkle with cheese, and bake as directed.

Other Tips:

Track down imported Parmesan for the best flavor. It costs more than domestically produced cheese, but the nutty, complex flavor is worth every penny.
Blanch the asparagus spears until tender before incorporating them in the cheese mixture. Make sure to have a bowl of ice water in which to quickly cool down the blanched spears; otherwise they can overcook and turn drab.
Thoroughly defrost the puff pastry before working with it. It can crack easily if too cold.

Makes 24 pieces

1 cup ricotta cheese

1 cup grated Parmesan cheese

3/4 pound asparagus , trimmed, blanched, dried, and chopped fine

1/4 cup minced fresh chives

2 tablespoons lemon juice

Table salt and ground black pepper

1 box frozen puff pastry (1-pound), thawed in refrigerator overnight

Flour for dusting work surface

1 large egg , lightly beaten

1. Adjust oven rack to middle position and heat oven to 375 degrees. Combine ricotta, 3/4 cup Parmesan, asparagus, chives, lemon juice, and salt and pepper to taste in bowl.

2. Unfold both pieces puff pastry on lightly floured surface and roll out to flatten bumps or creases. Using 2 1/2-inch round cookie cutter, cut out 24 rounds. Brush rounds with egg. Place 1 tablespoon cheese mixture slightly off center on each round. Fold round over cheese and crimp edges with fork. Place on parchment-lined baking sheet. Brush tops with egg and sprinkle with remaining Parmesan.

3. Bake until puffed and golden brown, about 20 minutes. Cool slightly and serve warm.

Bacon-Wrapped Sea Scallops (Cooks Illustrated)

2006-07-23T18:51:00.000-07:00

Bacon-Wrapped Sea Scallops

You will need about 25 sturdy toothpicks for this recipe.

Serves 4 to 6

4 ounces bacon (4 slices)

1/4 teaspoon table salt

1/8 teaspoon ground black pepper

Pinch cayenne pepper

24 large sea scallops (1 pound), side muscles removed

2 tablespoons minced fresh chives

1. Adjust an oven rack 6 inches from the broiler element and heat the broiler. Line a broiler-pan bottom with foil and cover with the slotted broiler-pan top.

3. Meanwhile, toss the salt, pepper, and cayenne together in a small bowl, then sprinkle over the scallops.

4. Wrap a piece of microwaved bacon around the middle of each scallop and place on the broiler-pan top, pinning the bacon ends underneath the scallops. Broil until the edges of the bacon are brown, spinning the broiler pan around halfway through cooking, about 3 1/2 minutes. Skewer the scallops and bacon with toothpicks and transfer to a serving platter. Sprinkle with the chives before serving.

BBQ Beer-Can Chicken on a Gas Grill (Cooks Illustrated)

2006-07-23T18:44:00.000-07:00

BBQ Beer-Can Chicken on a Gas Grill

Makes 2 Chickens serving 4 to 6

STEP BY STEP

Flavor That's More Than Skin Deep

1. Use a church key can opener to punch holes in the top of the can; this will allow the maximum amount of steam to escape.

2. Loosen the skin on the breasts and thighs of the chicken by sliding your fingers between the skin and the meat.

3. Massage the spice mixture on the skin, under the skin, and inside the cavity.

4. Using a skewer, poke the skin all over to render as much fat as possible.

Look for chickens that weigh between 3 and 3 1/2 pounds; if they are significantly larger, you may have trouble fitting the lid on the grill. To hold the wood chips, you will need a small disposable aluminum tray.

Spice Rub

2 tablespoons packed light brown sugar

2 tablespoons paprika

1 tablespoon table salt

1 tablespoon ground black pepper

1 teaspoon cayenne pepper

Glaze

2 tablespoons packed light brown sugar

2 tablespoons ketchup

2 tablespoons white vinegar

2 tablespoons beer

1 teaspoon hot sauce

Beer and Chicken

2 (12-ounce) cans beer

4 crumbled bay leaves

2 whole chickens (3 to 3 1/2 pounds each), patted dry

4 cups wood chips

1. For the spice rub: Mix brown sugar, paprika, salt, black pepper, and cayenne in bowl.

2. For the glaze: Stir brown sugar, ketchup, vinegar, beer, and hot sauce together in medium bowl. Add 1 tablespoon spice rub.

3. For the rest: Measure out 1 cup beer from each can; take 2 tablespoons from measured beer and add to ketchup glaze. Prepare beer cans as shown in photo 1, and add 2 crumbled bay leaves to each can.

4. Prepare chickens as shown in photos 2 through 4.

5. Soak wood chips in bowl of water to cover for 15 minutes, then place chips in small aluminum tray and play tray directly on primary burner. Turn all burners to high and close lid, keeping grill covered until wood chips begin to smoke, about 15 minutes. Leave primary burner on high, and turn off all other burners. Place chickens (on cans) on cool part of grill.

6. Cover and grill until skin is well browned and very crisp, 40 to 60 minutes. Brush with ketchup glaze and grill, covered, until thigh meat registers 170 degrees on instant-read thermometer, about 20 minutes longer. Wearing oven mitts or using wad of paper towels, transfer chickens (still on cans) from grill to cutting board and let rest for 10 minutes. Hold base of can with oven mitt or wad of paper towels, insert tongs into neck cavity of chicken, and pull chicken off can. Carve and serve.

Blueberry Kuchen (mom)

2006-06-26T09:08:00.000-07:00

Blueberry Kuchen

Serves 8

1 c plus 2 T flour, divided

1/8 t salt

2 T sugar plus 2/3 c, divided

½ c butter, slightly softened

1 T white vinegar

5 c (2 pints) blueberries

1/8 t cinnamon

In medium bowl, mix 1 c flour, salt and 2 T sugar. Cut in butter until mixture resembles coarse meal. Sprinkle with vinegar. Shape into disk and with lightly floured fingers press into loose bottom 9” cake pan – about ¼ in thick on bottom and sides. Add 3 c blueberries. Mix remaining 2 T flour with remaining 2/3 c sugar and cinnamon. Sprinkle over blueberries. Bake on lowest rack in preheated 400 oven, 50 to 60 minutes. Remove from oven to rack. Sprinkle with remaining 2 c blueberries. Cool and serve room temp.

Sesame-Crusted Fish with Soy, Butter, and Ginger Sauce (Mark Bittman)

2006-05-29T18:17:00.000-07:00

Sesame-Crusted Fish with Soy, Butter, and Ginger Sauce (Mark Bittman)

Makes: 4 servings

Time: 15 minutes

This dish is a breeze, largely because of the sesame seed crust, which guarantees both flavor and crunch. And the sauce takes about 3 minutes to make.

Use any firm white fillets you like here, from sea bass to red snapper or grouper.

1 cup sesame seeds, more or less

Salt and black pepper

3 tablespoons neutral oil, like corn or canola

4 (6-ounce) skinless fillets black sea bass, red snapper, or the like

2 tablespoons butter

1 tablespoon peeled and minced fresh ginger

2 tablespoons soy sauce

1. Preheat the oven to 200°F. Preheat a large, heavy skillet over medium heat while you prepare the sesame seeds. Put them on a plate and season with salt and pepper; add the oil to the skillet. When the oil shimmers, begin to turn the fillets in the seeds, encouraging them to coat the fillets as fully as possible, and add the fillets to the skillet.

2. Brown the fish on 1 side for a couple of minutes, then turn and brown on the other side, another minute or two. Remove the skillet from the heat and transfer the fish to a plate (don't worry if it's done); put the plate of fish in the oven to keep warm.

3. When the skillet has cooled slightly, return it to the stove over medium heat. Add the butter and, when it melts, the ginger. About 30 seconds later, add the soy sauce and 1/4 cup water and stir to blend. Return the fillets to the skillet, along with any of their accumulated juices.

4. Turn the heat to medium and cook the fillets for a total of about 4 minutes, turning 3 or 4 times. (If at any time the pan seems to dry out entirely, add 2 or 3 tablespoons water.) At this point, the fish should be done (a thin-bladed knife inserted into its thickest point will meet little resistance). Serve with the pan juices spooned over the fish.

CHICKEN A LA VERACRUZANA (Rick Bayless)

2006-04-25T15:10:00.000-07:00

CHICKEN A LA VERACRUZANA

Yield: 6 servings

4 medium (about 1 pound total) red potatoes or Yukon Gold potatoes, each cut into 6 wedges
6 (about 3 pounds total) chicken leg-and-thigh quarters, skin pulled off and discarded
1 (28-ounce) can diced tomatoes in juice, drained
4 to 6 canned pickled jalapeños, stemmed, seeded and cut into strips
3 garlic cloves, peeled and finely chopped
2 tablespoons Worcestershire sauce
1/8 teaspoon dried thyme
1/8 teaspoon ground cloves
1/4 teaspoon ground cinnamon
Salt
1/4 to 1/2 cup coarsely chopped green olives (Manzanilla olives preferred)
1/4 cup (loosely packed) roughly chopped Italian parsley

Cook's notes: The mixture can be used as a soft-taco filling. Cook as directed through Step 2. When chicken is cool enough to handle, shred meat, discarding bones. Remove potatoes and roughly mash. Return chicken and potatoes to sauce. Stir in olives and parsley. Serve with a dozen warm tortillas.

Procedure:

1. Spread potatoes over bottom of slow cooker and top with chicken.

2. In a medium bowl, mix tomatoes, jalapeños, garlic, Worcestershire, thyme, cloves, cinnamon and scant 2 teaspoons salt. Pour evenly over chicken. Cover and cook on low setting for 6 hours (the dish can be held in the slow cooker's "keep warm" function for 2 additional hours).

3. Using a large slotted spoon, carefully transfer a portion of chicken and vegetables to each of 6 dinner plates, leaving as much sauce behind as possible. Mix olives and parsley into sauce. Taste and adjust seasoning as necessary. Spoon sauce over chicken.

THAI PORK WITH PEANUT SAUCE (Beth Hensperger)

2006-04-25T15:08:00.000-07:00

THAI PORK WITH PEANUT SAUCE

Yield: 4 servings

Nonstick cooking spray
1 (2-pound) boneless pork loin, trimmed of fat and cut into 4 pieces
2 large red bell peppers, cored, seeded, cut into strips
1/3 cup prepared teriyaki sauce
2 tablespoons rice vinegar
1 teaspoon dried red pepper flakes
2 cloves garlic, minced
1/4 cup creamy peanut butter
For serving:
Cooked rice
1/2 cup chopped green onions (white part and half of dark-green stalks)
1/4 cup chopped dry-roasted peanuts
2 limes, cut into 8 to 12 wedges

Procedure:

1. Coat inside of slow cooker with nonstick spray. Place pork, bell peppers, teriyaki sauce, rice vinegar, red bell pepper flakes and garlic in cooker. Cover and cook on low setting until pork is fork tender, 8 to 9 hours.

2. Remove pork from cooker and coarsely chop. Add peanut butter to liquid in cooker; stir well to dissolve peanut butter and blend with liquid to make the sauce. Return pork to sauce and toss to coat the meat.

3. Serve in shallow bowls over hot rice. Sprinkle with green onions and peanuts. Pass lime wedges.

Slow Cooker Parmesan Risotto (Beth Hensperger)

2006-04-25T15:04:00.000-07:00

Parmesan Risotto

Recipe adapted from "Not Your Mother's Slow Cooker'' by Beth Hensperger and Julie Kaufmann, Harvard Common Press, 2005.

1/4 cup olive oil

2 medium-sized minced shallots

1/4 cup dry white wine

11/4 cups arborio rice

33/4 cups chicken broth

1/2 teaspoon salt

3/4 cup Parmigiano-Reggiano cheese

1. In a small skillet over medium heat, warm the oil. Cook the shallots until softened, 3 to 4 minutes; do not brown. Add the wine and cook, stirring, for a minute or so. Add the rice and cook, stirring until it turns from translucent to opaque (do not brown), about 2 minutes. Scrape with a heat-proof rubber spatula into the slow cooker. Add the broth and salt. Cover and cook on HIGH until all the liquid is absorbed, but the rice is still moist, 2 to 21/2 hours. The risotto should be only a bit liquidy, and the rice should be al dente, tender with just a touch of firmness.

2. Stir in 1/2 cup of cheese and pass the remainder for sprinkling. Serve immediately, spooned into bowls. Risotto will keep on the KEEP WARM setting for an hour or so.

Old Fashioned Oatmeal (Grandma)

2006-04-25T14:48:00.000-07:00

Old Fashioned
2 c old fashioned oats or thick cut rolled oats
4 3/4 c water
Pinch of salt

1. Combined the oats, water, and salt in slow cooker. Cover and cook on LOW for 7-9 hours.

Steel Cut
1 c steel cut oats
4 c water

1. Combine the oats and water in a slow cooker. Cover and cook on LOW for 8-9 hours.

Variation
1 c steel cut oats
3/4 c dried cherries or cranberries
1/3 c dried apricots
4 1/2 c water
1/2 c half and half/evaporated milk

1. Combine all ingredients, and cook on LOW, covered for 8-9 hours.

Red Curry Mussel Stew (Cindy Pawlcyn)

2006-04-13T11:19:00.000-07:00

Red Curry Mussel Stew (Cindy Pawlcyn)

4 dozen Prince Edward mussels or other small black mussels (about 2 1/2 lbs)
2 T unsalted butter
2 large garlic cloves, minced
1 T peeled and grated ginger
1/4 c peeled and diced tomato
1 T Red Curry Paste
4 c canned coconut milk
1 T chopped cilantro

Scrub the mussels well and trim the beards off. Melt the butter in a large saucepan, and sautee the garlic, ginger, and tomato for 2 minutes. Add the curry paste and coconut milk, stirring until the paste dissolves. Add the mussels, cover and steam until open, about 3 to 6 minutes. Add the chopped cilantro and divide between warm bowls.

Salad Dressing (ME)

2006-04-13T11:14:00.002-07:00

Salad Dressing (ME)

1 tsp minced fresh garlic
2 tsp minced fresh shallot
2 tbl Dijon mustard
1 1/2 tsp dried oregano
2 tsp dried parsley
1/2 tsp freshly-ground black pepper
1/4 tsp kosher salt
1/4 cup red wine vinegar or champagne vinegar
1 1/3 cup pure mild-flavored olive oil
3 T grated parmesan cheese

Salad Dressing (ME)

2006-04-13T11:14:00.001-07:00

Salad Dressing (ME)

2006-04-13T11:14:00.000-07:00

The VERY BEST Bread Pudding (Suzanne Goin)

2006-04-13T10:41:00.000-07:00

Caramelized Bread Pudding with Chocolate and Cinnamon (Suzanne Goin)

This recipe is a lifer. I’ve been making it for more than 20 years, and every time I try to file it away, someone inevitably comes along asking for it. I brought it to my first staff get-together when I was working at Chez Panisse and, from then on, for all of the parties that followed, when I would even think of making something different, my friends and coworkers would cry out for this caramelized chocolate bread pudding. A few years later, the bread pudding gained an East Coast fan club, too. I was working at Alloro, a tiny restaurant in Boston’s Italian district. Back then, the Mafia owned all the local cafés and had a monopoly on the dessert-and-coffee crowd. Whereas the other (probably wiser) restaurants on the street obeyed the unspoken law of not selling dessert, at Alloro we broke the rule and secretly served this bread pudding to our in-the-know customers. We worked hard to keep the highly requested dessert under cover, and it seems we succeeded: both the recipe and I are still around.

A few things make this bread pudding better than most. I love custards and am often disappointed by bread puddings with too much bread and not enough pudding. So be careful to use just a single layer of brioche, which creates a crispy crust but won’t absorb all the rich, silky custard underneath. Once you break through the caramelized, toasty top layer and dig down through the luscious custard, a treasure of melted chocolate awaits you at the bottom.

2 tablespoons unsalted butter, softened
4 or 5 slices brioche, or good quality white bread (I like Pepperidge Farm), 1/4-inch thick, crusts removed

3 extra-large eggs

2 extra-large egg yolks

1/4 cup brown sugar

1 1/2 cups heavy cream

1 1/4 cups whole milk

1 teaspoon pure vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon kosher salt

3/4 cup chopped bittersweet chocolate

1 tablespoon granulated sugar, for caramelizing the top

Preheat the oven to 350°F.

Spread the softened butter on one side of the brioche. Cut each slice in half on the diagonal and then again into quarters.

Whisk together the eggs, egg yolks, and brown sugar in a large bowl. Add the cream, milk, vanilla, cinnamon, nutmeg, and salt, whisking to combine well.

Sprinkle the chocolate over the bottom of a 9-by-9-inch (or equivalent) baking dish. Arrange the brioche, buttered side up, with slices overlapping just slightly, on the chocolate (there should be just a single layer of bread). Pour the custard over the bread, pressing down with your fingers to make sure the bread soaks it up. Place the bread pudding in a roasting pan, and pour warm water into the pan to come halfway up the sides of the pudding dish. Bake about 1 hour and 15 minutes, until the custard is set and the bread puffs up slightly. The pudding will be springy to the touch.

Let the bread pudding cool at least 10 minutes.

If you have a kitchen blowtorch, sprinkle the sugar over the top, and torch to brown and caramelize. You could run the pudding under the broiler to caramelize if you don’t have a torch, but be careful not to curdle the custard underneath.

Serve the bread pudding from the baking dish at the table, using a big spoon.

Chicken Paillards with Parmesan Breadcrumbs, Escarole, Capers, and Rosemary (Suzanne Goin)

2006-04-13T10:29:00.000-07:00

Chicken Paillards with Parmesan Breadcrumbs, Escarole, Capers, and Rosemary
Adapted from Sunday Suppers at Lucques, by Suzanne Goin

4 boneless, skinless chicken breasts
1/2 cup all-purpose flour
1 extra large egg
3 cups panko (Japanese breadcrumbs)
3/4 cup Parmigiano-Reggiano
6 tablespoons extra-virgin olive oil
6 tablespoons sweet butter
2 cloves garlic, sliced
2 heads escarole
1 lemon, zest finely grated
2 tablespoons capers
1 sprig of rosemary
Kosher salt and black pepper

Butterfly the chicken breasts and pound them with a mallet to form thin paillards. Next, create an assembly line for coating the chicken. Place the flour on a plate and season with salt and pepper. Beat the egg in a shallow bowl. Toss the panko with the Parmigiano and pile on another plate.

You will probably only have room in your pan to cook the chicken in two batches. Dredge the chicken breasts in the flour, then the egg and the panko mixture, coating the meat completely. Add the chicken to a a saute pan that has been heated over high heat two tablespoons of olive oil and one tablespoon of butter. Cook the chicken until golden brown on each side and cooked through and remove (if the chicken does not cook through before the panko threatens to burn, remove the chicken and cook it in the oven at 350-400 degrees until cooked). Repeat for the second batch.

Add two tablespoons of olive oil to the pan, along with the rosemary and garlic. Discard the rosemary once the garlic has turned a light golden color and add the escarole. Season with salt and pepper until the leaves have wilted. Add a squeeze of lemon juice, remove from the pan to a serving platter, and top with the cooked chicken breasts.

Wipe out the pan with paper towel and, under medium heat, and the remaining butter and cook until brown and nutty. Remove from the heat, add the capers, lemon zest, and another squeeze of lemon juice. Spoon the brown butter mixture over the chicken and escarole and serve.

Great Pork Brine (Mom)

2006-04-11T20:47:00.000-07:00

I usually use 3/4 c of salt instead of the full 1 cup.
h
Brine
1 cup kosher salt
3/4 cup sugar
1 cup Grade B maple syrup
3 tablespoons Dijon mustard
2 teaspoons hot red pepper flakes
2 tablespoons juniper berries
1/2 teaspoon whole cloves
1/4 cup fresh rosemary, chopped
2 tablespoons chopped fresh thyme
12 garlic cloves, smashed
2 tablespoons chopped fresh ginger
8 cups waterh

Stove Top Mac-n-Cheese (Alton Brown)

2006-04-11T20:44:00.000-07:00

This is hands down one of the best recipes I have ever made. It is SO easy, uses ingredients on hand and is just so delicious.

Stove Top Mac-n-Cheese (Alton Brown)

Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 25 minutes
Yield: 6 to 8 servings

1/2 pound elbow macaroni
4 tablespoons butter
2 eggs
6 ounces evaporated milk
1/2 teaspoon hot sauce
1 teaspoon kosher salt
Fresh black pepper
3/4 teaspoon dry mustard
10 ounces sharp cheddar, shredded

In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.
Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.

Sally Schmidt's Cranberry and Apple Kuchen with Hot Cream Sauce (Thomas Keller)

2006-04-11T19:21:00.000-07:00

Sally Schmidt's Cranberry and Apple Kuchen with Hot Cream Sauce (Thomas Keller)

Kuchen
6 T unsalted butter, room temperature
3/4 c sugar
1 large egg
1 1/2 c flour
2 t baking powder
1/4 t kosher salt
1/4 t freshly grated nutmeg
1/2 c milk or light cream
3 to 4 Golden Delicious apples
1 c cranberries or firm blueberries
Cinnamon sugar (1 T sugar + 1/4 t cinnamon)

Hot Cream Sauce
2 c heavy cream
1/2 c sugar
8 T unsalted butter

For the kuchen:
Preheat the oven to 350 oven. Butter a 9 inch round cake pan.
In a mixer bowl or by hand in a large bowl, heat the butter, sugar and egg together until the mixture is fluffy and lightened in texture.
In a separate bowl, combine the flour, baking powder, salt and nutmeg. Add the ingreditents and the milk alernately to the butter mixture. Do not overbeat; mix just until the ingredients are combined.
Peel and core the apples. Slice them into 1/4 inch wedges.
Spoon the batter into the pan. Press the apple slices, about 1/4 inches apart and core side down, into the batter, working in a circular pattern around the outside edge (like the spokes of a wheel). Arrange most of the cranberries in a ring inside the apples and sprinkle the remainder around the edges of the kuchen. Sprinkle with cinnamon sugar.
Bake for 40 to 50 minutes, or until a cake tester comes out clean. Set on a rack to cool briefly, or let cool to room temperature.

Combine the cream, sugar and butter in a medium sacucepan and bring to a boil. Reduce the heat and let the sauce simmer for 5 to 8 minutes, to reduce and thicken slightly.

Lemon Sabayon-Pine Nut Tart with Honeyed Mascarpone Cream (Thomas Keller)

2006-04-11T19:14:00.000-07:00

Lemon Sabayon-Pine Nut Tart with Honeyed Mascarpone Cream

From 'The French Laundry Cookbook' By Thomas Keller (Artisan)

Ingredients:
Butter and flour for the tart pan
1/3 recipe Pine Nut Crust (recipe follows)
Lemon Sabayon:
2 large eggs, cold
2 large egg yolks, cold
3/4 cup sugar
1/2 cup fresh lemon juice
6 tablespoons (3 ounces) cold unsalted butter, cut into 6 pieces
Honeyed Mascarpone Cream:
1/2 cup heavy cream
3 tablespoons mascarpone cheese
1 tablespoon honey
This tart is best served at room temperature, within a few hours of assembling, but if necessary, it can be refrigerated and served cold.

For the crust: Preheat the oven to 350 degrees Fahrenheit. Generously butter and flour a 9-inch fluted tart pan with a removable bottom and refrigerate it while the oven preheats.

Remove the tart pan from the refrigerator. Use your fingertips to press the chilled dough evenly over the bottom and up the sides of the pan. Trim off any excess dough.

Bake the crust for 10 to 15 minutes, then rotate the shell and continue baking for another 10 to 15 minutes, or until the shell is golden brown. Remove the shell from the oven and let it cool while you make the filling. There may be some cracks in the shell; they will not affect the tart.

For the Lemon Sabayon: Bring about 1 1/2 inches of water to a boil in a pot that is slightly smaller than the diameter of the mixing bowl you will be using for the sabayon. Meanwhile, in a large metal bowl, whisk the eggs, yolks, and sugar for about 1 minute, or until the mixture is smooth.

Set the bowl over the pot and, using a large whisk, whip the mixture while you turn the bowl, for even heating. After about 2 minutes, when the eggs are foamy and have thickened, add 1/3 of the lemon juice. Continue to whisk vigorously and when the mixture thickens again, add another 1/3 of the lemon juice. Whisk until the mixture thickens again, then add the remaining lemon juice. Continue whisking vigorously, still turning the bowl, until the mixture is thickened, light in color, and the whisk leaves a trail in the bottom of the bowl. The total cooking time should be approximately 8 to 10 minutes.

Turn off the heat but leave the bowl over the water as you add the butter. Whisk in the butter a piece at a time. The sabayon may loosen slightly, but it will thicken and set as it cools. Pour the warm sabayon into the tart shell and place the pan on a baking sheet.

Preheat the broiler. While the sabayon is still warm, place the tart under the broiler. Leaving the door open, brown the top of the sabayon, rotating the tart if necessary for even color; do not leave the oven -- this will happen in a few seconds. Remove the tart from the broiler and let it sit at least 1 hour before serving. Serve at room temperature or cold.

For the Honeyed Mascarpone Cream: In a bowl set over ice, whip the cream until it is frothy. Add the mascarpone and honey and continue to whisk for about 2 minutes, or until the cream is thick and creamy. Keep refrigerated until serving.

To complete: Serve the slices of the tart with the mascarpone cream on the side.

Pine Nut Crust:
2 cups (10 ounces) pine nuts
1/3 cup sugar
3 cups all-purpose flour
16 tablespoons (8 ounces) unsalted butter, at room temperature
1 large egg
1 teaspoon vanilla extract
Since the recipe uses only one egg, it would be difficult to cut down, but the extra dough can be frozen for future use.

Place the pine nuts in a food processor and pulse a few times. Add the sugar and flour and continue to pulse until the nuts are finely ground. Place the mixture in a mixing bowl (the dough can be mixed by hand or in a mixer fitted with the paddle).

Add the softened butter, the egg, and vanilla extract and mix to incorporate all the ingredients. Divide the dough into three parts. Wrap each piece in plastic wrap and refrigerate for at least 10 minutes before using. The dough can be frozen for future use.

2006-04-11T19:00:00.000-07:00

Thomas Keller's Anchovy Dressing
(makes 2 cups)

1.5 tablespoons chopped garlic
1.5 tablespoons chopped shallots
1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
1 teaspoon fresh lemon juice
2 salt-packed anchovy filets, deboned, soaked in milk for 30 minutes, drained and patted dry
1 large egg yolk
1 cup extra virgin olive oil
1 cup canola oil
freshly ground pepper

Purée the garlic, shallots, vinegar, mustard, lemon juice and achovies in a blender until smooth. Transfer to a mixer with the paddle attachment and beat in the egg yolk. With the machine running, slowly drizzle in the oils. Season with white pepper. Cover and refrigerate. This can be stored for up to 3 days.

Parmesan Custards
2/3 c heavy cream
2/3 c milk
3 1/2 oz parmesan, cut into 1/2 inch pieces
2 large eggs
1 large egg yolk
Kosher salt and ground white pepper

Place the cream, milk, and Parmesan in a saucepan and bring to a simmer. Turn off the heat, cover the pan, and let pans mingle for 45 minutes.
Preheat the oven to 250.
Whisk the eggs and yolk together in a medium bowl. Reheat the cream mixture until it is hot. While whisking, gradually strain the cream and milk onto the eggs to temper them. Season.
Ladle 2 T of the custard mixture into each of 12 1-to-2 oz aluminum foil baking molds. Place the molds in a roasting pan and add hot water half way up the molds. If you are using foil cups and they float, place a baking sheet over the cups to hold them down. Cover the roasting pan with foil and bake for 30 minutes, or until the custards are just set; the edges should look set, but the very centers may not be. Remove the molds from the water bath and refrigerate the custards at least 2 hours and up to 2 days. Run a small paring knife around the edge of each crouton, dip the molds into hot water and unmold onto crouton.

French Laundry Balsamic

2006-04-11T18:37:00.000-07:00

1 T chopped garlic
1 1/2 t chopped shallots
2 T plus 1 t Dijon mustard
1/4 c balsamic vinegar
1 large egg yolk
2 c canola oil
Kosher salt and black pepper

Place the garlic, vinegar, shallots, and mustard in a blender and blend until combined. Add the egg yolk and blend again. With the machine running, add oil in steady stream until the dressing is thick and emulsified. Season to taste with salt and pepper. You can refridgerate the dressing for 1 week.