1 chipotle chile (from a can of chipotles in adobo sauce), chopped, plus 2 Tbs. adobo sauce
3 oil-packed sun-dried tomatoes, drained and chopped
2 Tbs. balsamic vinegar
2 tsp. light brown sugar
1 tsp. Dijon mustard
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
In a blender or food processor, purée the chipotle chile and adobo sauce, sun-dried tomatoes, vinegar, brown sugar, and mustard. With the machine running, slowly pour in 1/2 cup of the oil. Transfer to a measuring cup; season to taste with salt and pepper.
I usually add a clove of garlic and a squirt of lime to the dressing too.
Friday, December 18, 2009
Tuesday, December 15, 2009
Latkes
Hot potatoes
Warm up your holidays with simple, irresistible golden-fried latkes
By Adam Ried | December 6, 2009
Latkes -- golden fried potato pancakes flavored with onion -- afford a great deal of pleasure with just a few ingredients. Traditional at Hanukkah and welcome any time, they have a mild flavor that is pure comfort, and the two textures, crisp on the outside and creamy (not soggy) on the inside, always please. Many recipes include flour or matzo meal, but I think those ingredients weigh down the latkes. Instead, I add baking powder to lighten the mixture.
Latkes (Potato Pancakes)
Makes about 10 3-inch pancakes
This recipe doubles well, but use only 3 eggs instead of 4. Latkes are at their very best fresh out of the oil, but they can be kept warm briefly (long enough to finish frying subsequent batches) on a paper-towel-lined baking sheet in a 300-degree oven. Applesauce and sour cream are the traditional accompaniments.
1 pound Yukon Gold potatoes (about 2 medium), peeled
1 medium onion, peeled
2 large eggs, lightly beaten
1 teaspoon baking powder
Salt and pepper
Corn, vegetable, or canola oil, ½ inch deep in the skillet
Using the coarse grating disk in a food processor or the large holes on a box grater, grate the potatoes and onion. In a colander, briefly rinse the grated mixture under cool running water. Spread a clean kitchen towel on work surface, place the potatoes and onion in the center of the towel, gather the edges and corners, and twist hard over a sink to wring out as much liquid as possible. Empty the potatoes and onion into a large bowl, break up with a wooden spoon, add the eggs, baking powder, ¾ teaspoon of salt, and pepper to taste, and mix well.
In a large, heavy skillet (preferably cast iron) set over medium-high heat, heat the oil until it begins to ripple. Working carefully, test the heat of the oil by dropping in about 1 teaspoon of the potato mixture and gently pressing with a heat-proof spatula to make a quarter-sized latke -- it should sizzle instantly, but not violently. Fry for about 1¼ minutes on each side, remove it from the oil, drain on a paper-towel-lined plate, and taste for seasoning. Adjust the potato mixture with additional salt and pepper, if necessary.
Scoop a scant ¼ cup of the potato mixture into the skillet, press gently with the heat-proof spatula to form a round, flat cake; repeat until pan is filled, leaving about 1 inch between the latkes. Cook until the latkes are deep golden brown on both sides, about 4½ minutes, not moving the latkes except to flip them once halfway through the cooking time; adjust the heat as necessary. Remove the latkes to a paper-towel-lined plate, drain briefly, and serve at once (or keep warm in the oven while frying subsequent batches -- you may need to replenish the oil in the skillet).
Variation
Latkes with Carrot and Dill
Follow the recipe for Latkes, substituting ½ pound (about 3 medium) grated carrots for half of the potatoes and adding 5 tablespoons of finely chopped fresh dill to the potato mixture.
Warm up your holidays with simple, irresistible golden-fried latkes
By Adam Ried | December 6, 2009
Latkes -- golden fried potato pancakes flavored with onion -- afford a great deal of pleasure with just a few ingredients. Traditional at Hanukkah and welcome any time, they have a mild flavor that is pure comfort, and the two textures, crisp on the outside and creamy (not soggy) on the inside, always please. Many recipes include flour or matzo meal, but I think those ingredients weigh down the latkes. Instead, I add baking powder to lighten the mixture.
Latkes (Potato Pancakes)
Makes about 10 3-inch pancakes
This recipe doubles well, but use only 3 eggs instead of 4. Latkes are at their very best fresh out of the oil, but they can be kept warm briefly (long enough to finish frying subsequent batches) on a paper-towel-lined baking sheet in a 300-degree oven. Applesauce and sour cream are the traditional accompaniments.
1 pound Yukon Gold potatoes (about 2 medium), peeled
1 medium onion, peeled
2 large eggs, lightly beaten
1 teaspoon baking powder
Salt and pepper
Corn, vegetable, or canola oil, ½ inch deep in the skillet
Using the coarse grating disk in a food processor or the large holes on a box grater, grate the potatoes and onion. In a colander, briefly rinse the grated mixture under cool running water. Spread a clean kitchen towel on work surface, place the potatoes and onion in the center of the towel, gather the edges and corners, and twist hard over a sink to wring out as much liquid as possible. Empty the potatoes and onion into a large bowl, break up with a wooden spoon, add the eggs, baking powder, ¾ teaspoon of salt, and pepper to taste, and mix well.
In a large, heavy skillet (preferably cast iron) set over medium-high heat, heat the oil until it begins to ripple. Working carefully, test the heat of the oil by dropping in about 1 teaspoon of the potato mixture and gently pressing with a heat-proof spatula to make a quarter-sized latke -- it should sizzle instantly, but not violently. Fry for about 1¼ minutes on each side, remove it from the oil, drain on a paper-towel-lined plate, and taste for seasoning. Adjust the potato mixture with additional salt and pepper, if necessary.
Scoop a scant ¼ cup of the potato mixture into the skillet, press gently with the heat-proof spatula to form a round, flat cake; repeat until pan is filled, leaving about 1 inch between the latkes. Cook until the latkes are deep golden brown on both sides, about 4½ minutes, not moving the latkes except to flip them once halfway through the cooking time; adjust the heat as necessary. Remove the latkes to a paper-towel-lined plate, drain briefly, and serve at once (or keep warm in the oven while frying subsequent batches -- you may need to replenish the oil in the skillet).
Variation
Latkes with Carrot and Dill
Follow the recipe for Latkes, substituting ½ pound (about 3 medium) grated carrots for half of the potatoes and adding 5 tablespoons of finely chopped fresh dill to the potato mixture.
Chicken Cutlets with Brown Ale sauce
Serves 4. Published February 1, 2005.
To make slicing the cutlets in half even easier, pop the chicken into the freezer until firm, about 15 minutes.
Ingredients
Chicken Cutlets
4 boneless, skinless chicken breasts (6 to 8 ounces each), trimmed of excess fat, prepared according to the illustrations below
vegetable oil
Table salt and ground black pepper
Onion and Ale Sauce
1/2 medium onion , sliced very thin
3/4 cup low-sodium chicken broth
1/2 cup brown ale
1 sprig fresh thyme
1 bay leaf
1 teaspoon brown sugar
3 tablespoons unsalted butter , cut into 3 pieces
Table salt and ground black pepper
1/2 teaspoon cider vinegar
Instructions
1. FOR THE CHICKEN: Adjust oven rack to middle position; heat oven to 200 degrees. Season both sides of each cutlet with salt and pepper. Heat 2 teaspoons oil in 12-inch skillet over medium-high heat until smoking; place 4 cutlets in skillet and cook without moving them until browned, about 2 minutes. Using a spatula, flip cutlets and continue to cook until second sides are opaque, 15 to 20 seconds. Transfer to large heatproof plate. Add 2 teaspoons oil to now-empty skillet and repeat to cook remaining cutlets. Cover plate loosely with foil and transfer to oven to keep warm while making sauce.
2. FOR THE SAUCE: Using potholder to protect hands from hot skillet handle, pour off most of fat from skillet; add onion, then set skillet over medium-high heat and cook, stirring frequently, until onion is softened, about 3 minutes. Add chicken broth, ale, thyme, bay, and brown sugar; increase heat to high and simmer rapidly, scraping skillet bottom with wooden spoon to loosen browned bits, until slightly thickened and reduced to about 3/4 cup, about 5 minutes. Pour accumulated chicken juices into skillet, reduce heat to medium, and whisk in butter 1 piece at a time; season to taste with salt and pepper, add vinegar and discard bay. Spoon sauce around chicken cutlets and serve immediately.
Step-by-Step
Pounding Superthin Cutlets
1. Tenderloins fall off during pounding, so remove and reserve them for another use.
2. Halve four breasts horizontally to form eight cutlets of even thickness.
3. Add 1/2 teaspoon to center of plastic wrap. Turn one cutlet in oil to coat.
4. Top with second sheet of plastic and pound to 1/4-inch thickness. Repeat with remaining cutlets, adding oil as needed.
To make slicing the cutlets in half even easier, pop the chicken into the freezer until firm, about 15 minutes.
Ingredients
Chicken Cutlets
4 boneless, skinless chicken breasts (6 to 8 ounces each), trimmed of excess fat, prepared according to the illustrations below
vegetable oil
Table salt and ground black pepper
Onion and Ale Sauce
1/2 medium onion , sliced very thin
3/4 cup low-sodium chicken broth
1/2 cup brown ale
1 sprig fresh thyme
1 bay leaf
1 teaspoon brown sugar
3 tablespoons unsalted butter , cut into 3 pieces
Table salt and ground black pepper
1/2 teaspoon cider vinegar
Instructions
1. FOR THE CHICKEN: Adjust oven rack to middle position; heat oven to 200 degrees. Season both sides of each cutlet with salt and pepper. Heat 2 teaspoons oil in 12-inch skillet over medium-high heat until smoking; place 4 cutlets in skillet and cook without moving them until browned, about 2 minutes. Using a spatula, flip cutlets and continue to cook until second sides are opaque, 15 to 20 seconds. Transfer to large heatproof plate. Add 2 teaspoons oil to now-empty skillet and repeat to cook remaining cutlets. Cover plate loosely with foil and transfer to oven to keep warm while making sauce.
2. FOR THE SAUCE: Using potholder to protect hands from hot skillet handle, pour off most of fat from skillet; add onion, then set skillet over medium-high heat and cook, stirring frequently, until onion is softened, about 3 minutes. Add chicken broth, ale, thyme, bay, and brown sugar; increase heat to high and simmer rapidly, scraping skillet bottom with wooden spoon to loosen browned bits, until slightly thickened and reduced to about 3/4 cup, about 5 minutes. Pour accumulated chicken juices into skillet, reduce heat to medium, and whisk in butter 1 piece at a time; season to taste with salt and pepper, add vinegar and discard bay. Spoon sauce around chicken cutlets and serve immediately.
Step-by-Step
Pounding Superthin Cutlets
1. Tenderloins fall off during pounding, so remove and reserve them for another use.
2. Halve four breasts horizontally to form eight cutlets of even thickness.
3. Add 1/2 teaspoon to center of plastic wrap. Turn one cutlet in oil to coat.
4. Top with second sheet of plastic and pound to 1/4-inch thickness. Repeat with remaining cutlets, adding oil as needed.
Monday, November 9, 2009
Brussels Sprouts With Bacon and Figs
Ingredients:
2 tablespoons olive oil
4 to 8 ounces bacon, chopped
1 pound Brussels sprouts, stems trimmed
1 cup dried figs, stemmed and quartered
Salt and freshly ground black pepper
2 teaspoons balsamic vinegar, or more to taste.
1. Put a large skillet over medium heat and add oil, then bacon. Cook, stirring occasionally, until it starts to crisp, 5 to 8 minutes.
2. Meanwhile, put sprouts through feed tube of a food processor equipped with a slicing attachment and shred. (You can also do this with a mandoline or a knife.)
3. Add sprouts, figs and 1/4 cup water to pan; sprinkle with salt and pepper, turn heat to medium, and cook, undisturbed, until sprouts and figs are nearly tender, about 5 to 10 minutes. Turn heat to medium-high and cook, stirring occasionally, until any remaining water evaporates, another 5 to 10 minutes. Add vinegar, taste, adjust seasoning and serve.
Yield: 4 servings.
Mark Bittman October 28, 2009
2 tablespoons olive oil
4 to 8 ounces bacon, chopped
1 pound Brussels sprouts, stems trimmed
1 cup dried figs, stemmed and quartered
Salt and freshly ground black pepper
2 teaspoons balsamic vinegar, or more to taste.
1. Put a large skillet over medium heat and add oil, then bacon. Cook, stirring occasionally, until it starts to crisp, 5 to 8 minutes.
2. Meanwhile, put sprouts through feed tube of a food processor equipped with a slicing attachment and shred. (You can also do this with a mandoline or a knife.)
3. Add sprouts, figs and 1/4 cup water to pan; sprinkle with salt and pepper, turn heat to medium, and cook, undisturbed, until sprouts and figs are nearly tender, about 5 to 10 minutes. Turn heat to medium-high and cook, stirring occasionally, until any remaining water evaporates, another 5 to 10 minutes. Add vinegar, taste, adjust seasoning and serve.
Yield: 4 servings.
Mark Bittman October 28, 2009
Friday, August 14, 2009
Charcoal-Grilled Shrimp Skewers
Serves 4 as a main course, 6 as an appetizer. From Cooks Illustrated. Published July 1, 2006.
The shrimp and sauce (see related recipes) finish cooking together on the grill, so prepare the sauce ingredients while the coals are heating, then carry them out to the grill with you. To fit all of the shrimp on the cooking grate at once, you’ll need three 14-inch metal skewers. (Wooden skewers will likely burn.) Serve with grilled crusty bread brushed with olive oil as an appetizer; add rice salad or couscous for a main course.
Ingredients
1 1/2 pounds extra-large shrimp (21/25), peeled and deveined, tails left on
2 - 3 tablespoons olive oil for brushing skewers
Table salt and ground black pepper
1/4 teaspoon sugar
1 recipe Spicy Lemon-Garlic Sauce or Charmoula Sauce
Lemon wedges for serving
Instructions
1. Pat shrimp dry with paper towels. Thread shrimp onto 3 skewers, alternating direction of heads and tails. Brush both sides of shrimp with oil and season lightly with salt and pepper. Sprinkle one side of each skewer with sugar.
2. Light large chimney starter filled with charcoal (6 quarts, or about 100 briquettes) and allow to burn until coals are fully ignited and partially covered with thin layer of ash, about 20 minutes. Empty coals into grill; build modified two-level fire by arranging coals to cover one-half of grill, piling them about 3 briquettes high, leaving other half empty. Position cooking grate over coals, cover grill, and heat until hot, about 5 minutes; scrape grate clean with grill brush.
3. Set disposable aluminum pie plate with sauce ingredients over hot side of grill and cook, stirring occasionally, until hot, about 1 1/2 minutes; transfer plate to cooler side of grill. Place shrimp skewers, sugared sides down, on hot side of grate; use tongs to push shrimp together on skewer if they have separated. Grill shrimp, uncovered, until lightly charred, 4 to 5 minutes. Using tongs, flip and grill until second side is pink and slightly translucent, 1 to 2 minutes longer.
4. Using potholder or oven mitt, carefully lift each skewer from grill; use tongs to slide shrimp off skewers into pie plate with sauce. Toss shrimp and sauce to combine and transfer pie plate to hot side of grill; cook, stirring, until shrimp are opaque and fully cooked, about 30 seconds. Remove from grill, add remaining sauce ingredients and toss to combine. Transfer to serving platter and serve immediately with lemon wedges.
******
Spicy Lemon-Garlic Sauce for Shrimp Skewers
Makes enough to sauce 1 1/2 pounds shrimp.
Ingredients
4 tablespoons unsalted butter , cut into 4 pieces
4 tablespoons fresh lemon juice , from 2 lemons
1/2 - 3/4 teaspoon red pepper flakes
3 medium cloves garlic , minced or pressed through a garlic press (about 1 tablespoon)
1/8 teaspoon table salt
Disposable 10-inch aluminum pie plate
1/3 cup minced fresh parsley leaves
Instructions
Combine butter, lemon juice, pepper flakes, garlic, and salt in pan. Cook over hot side of grill, stirring occasionally, until butter melts, about 1 1/2 minutes; transfer to cooler side of grill and proceed to grill shrimp, adding parsley just before serving.
******
Charmoula Sauce for Shrimp Skewers
Ingredients
4 tablespoons extra-virgin olive oil
1 small red bell pepper , stemmed, seeded, and diced very small (about 1/2 cup)
1/2 small red onion , minced (about 1/3 cup)
1 teaspoon paprika
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
3 medium cloves garlic , minced or pressed through a garlic press (about 1 tablespoon)
1/8 teaspoon table salt
Disposable 10-inch aluminum pie plate
1/3 cup minced fresh cilantro leaves
2 tablespoons fresh lemon juice from 1 lemon
Instructions
Combine oil, bell pepper, onion, paprika, cumin, cayenne, garlic, and salt in pan. Cook over hot side of grill, stirring occasionally, until vegetables soften, about 5 minutes (2 or 3 minutes longer if using gas grill); transfer to cooler side of grill and proceed to grill shrimp, adding cilantro and lemon juice just before serving.
The shrimp and sauce (see related recipes) finish cooking together on the grill, so prepare the sauce ingredients while the coals are heating, then carry them out to the grill with you. To fit all of the shrimp on the cooking grate at once, you’ll need three 14-inch metal skewers. (Wooden skewers will likely burn.) Serve with grilled crusty bread brushed with olive oil as an appetizer; add rice salad or couscous for a main course.
Ingredients
1 1/2 pounds extra-large shrimp (21/25), peeled and deveined, tails left on
2 - 3 tablespoons olive oil for brushing skewers
Table salt and ground black pepper
1/4 teaspoon sugar
1 recipe Spicy Lemon-Garlic Sauce or Charmoula Sauce
Lemon wedges for serving
Instructions
1. Pat shrimp dry with paper towels. Thread shrimp onto 3 skewers, alternating direction of heads and tails. Brush both sides of shrimp with oil and season lightly with salt and pepper. Sprinkle one side of each skewer with sugar.
2. Light large chimney starter filled with charcoal (6 quarts, or about 100 briquettes) and allow to burn until coals are fully ignited and partially covered with thin layer of ash, about 20 minutes. Empty coals into grill; build modified two-level fire by arranging coals to cover one-half of grill, piling them about 3 briquettes high, leaving other half empty. Position cooking grate over coals, cover grill, and heat until hot, about 5 minutes; scrape grate clean with grill brush.
3. Set disposable aluminum pie plate with sauce ingredients over hot side of grill and cook, stirring occasionally, until hot, about 1 1/2 minutes; transfer plate to cooler side of grill. Place shrimp skewers, sugared sides down, on hot side of grate; use tongs to push shrimp together on skewer if they have separated. Grill shrimp, uncovered, until lightly charred, 4 to 5 minutes. Using tongs, flip and grill until second side is pink and slightly translucent, 1 to 2 minutes longer.
4. Using potholder or oven mitt, carefully lift each skewer from grill; use tongs to slide shrimp off skewers into pie plate with sauce. Toss shrimp and sauce to combine and transfer pie plate to hot side of grill; cook, stirring, until shrimp are opaque and fully cooked, about 30 seconds. Remove from grill, add remaining sauce ingredients and toss to combine. Transfer to serving platter and serve immediately with lemon wedges.
******
Spicy Lemon-Garlic Sauce for Shrimp Skewers
Makes enough to sauce 1 1/2 pounds shrimp.
Ingredients
4 tablespoons unsalted butter , cut into 4 pieces
4 tablespoons fresh lemon juice , from 2 lemons
1/2 - 3/4 teaspoon red pepper flakes
3 medium cloves garlic , minced or pressed through a garlic press (about 1 tablespoon)
1/8 teaspoon table salt
Disposable 10-inch aluminum pie plate
1/3 cup minced fresh parsley leaves
Instructions
Combine butter, lemon juice, pepper flakes, garlic, and salt in pan. Cook over hot side of grill, stirring occasionally, until butter melts, about 1 1/2 minutes; transfer to cooler side of grill and proceed to grill shrimp, adding parsley just before serving.
******
Charmoula Sauce for Shrimp Skewers
Ingredients
4 tablespoons extra-virgin olive oil
1 small red bell pepper , stemmed, seeded, and diced very small (about 1/2 cup)
1/2 small red onion , minced (about 1/3 cup)
1 teaspoon paprika
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
3 medium cloves garlic , minced or pressed through a garlic press (about 1 tablespoon)
1/8 teaspoon table salt
Disposable 10-inch aluminum pie plate
1/3 cup minced fresh cilantro leaves
2 tablespoons fresh lemon juice from 1 lemon
Instructions
Combine oil, bell pepper, onion, paprika, cumin, cayenne, garlic, and salt in pan. Cook over hot side of grill, stirring occasionally, until vegetables soften, about 5 minutes (2 or 3 minutes longer if using gas grill); transfer to cooler side of grill and proceed to grill shrimp, adding cilantro and lemon juice just before serving.
Thursday, August 6, 2009
TBL Panzanella
Recipe courtesy Alton Brown
Prep Time: 20 min
Level: Easy
Serves: 4 to 6 servings
Ingredients
* 4 cups French bread cut into 1-inch cubes and dried overnight
* 6 slices bacon, cooked, chopped, drippings reserved
* 2 cups halved grape tomatoes
* 2 tablespoons oil, for searing
* 2 cups halved yellow pear tomatoes or roughly chopped heirloom tomatoes
* 2 cups chopped romaine lettuce
Vinaigrette:
* 1/4 cup red wine vinegar
* 1/4 teaspoon salt
* 1/4 teaspoon pepper
* 3 tablespoons olive oil
* 1 tablespoon chiffonade mint
* 1 tablespoon chiffonade basil
Directions
Toss bread cubes in the bacon drippings. Sear the halved grape tomatoes in 2 tablespoons of oil, cut side down, until caramelized about 5 minutes, set aside.
Combine red wine vinegar, salt and pepper in a bowl, slowly whisk in olive oil in a thin stream until emulsified.
Combine all tomatoes, bread, bacon, and lettuce and dress with vinaigrette, toss well, garnish with mint and basil and serve.
Prep Time: 20 min
Level: Easy
Serves: 4 to 6 servings
Ingredients
* 4 cups French bread cut into 1-inch cubes and dried overnight
* 6 slices bacon, cooked, chopped, drippings reserved
* 2 cups halved grape tomatoes
* 2 tablespoons oil, for searing
* 2 cups halved yellow pear tomatoes or roughly chopped heirloom tomatoes
* 2 cups chopped romaine lettuce
Vinaigrette:
* 1/4 cup red wine vinegar
* 1/4 teaspoon salt
* 1/4 teaspoon pepper
* 3 tablespoons olive oil
* 1 tablespoon chiffonade mint
* 1 tablespoon chiffonade basil
Directions
Toss bread cubes in the bacon drippings. Sear the halved grape tomatoes in 2 tablespoons of oil, cut side down, until caramelized about 5 minutes, set aside.
Combine red wine vinegar, salt and pepper in a bowl, slowly whisk in olive oil in a thin stream until emulsified.
Combine all tomatoes, bread, bacon, and lettuce and dress with vinaigrette, toss well, garnish with mint and basil and serve.
Tuesday, July 14, 2009
Dilly Beans
For the best dill flavor, use dill seeds—not dill weed—in the pickling brine (see related quick tip, Dill Seed or Weed?).
Makes 1 quart
1 pound green beans , stem ends trimmed
Salt
2 tablespoons dill seed
1 tablespoon mustard seeds
1 tablespoon black peppercorns
1 1/2 cups white vinegar
1/2 cup water
3/4 cup sugar
6 garlic cloves , peeled and crushed
2 tablespoons finely chopped fresh dill
1. BLANCH BEANS Fill large bowl with ice water. Bring 4 quarts water to boil in large pot over high heat. Add beans and 1 tablespoon salt and cook until just tender, about 3 minutes. Drain beans in colander and immediately transfer to ice water. Once cool, drain again and dry thoroughly with paper towels. (Beans can be refrigerated in zipper-lock bag for 24 hours.)
2. MAKE BRINE Heat dill seeds, mustard seeds, and peppercorns in empty pot over medium heat until fragrant and seeds begin to pop, about 2 minutes. Add vinegar, water, sugar, garlic, and 1 teaspoon salt and bring to boil. Reduce heat to low and simmer until mixture darkens, about 5 minutes.
3. PICKLE Pour vinegar mixture through fine-mesh strainer into large bowl; discard solids. Add cooled beans and fresh dill, cover tightly with plastic wrap, and refrigerate at least 1 hour or up to 2 weeks. Serve.
Canning takes time, effort, and special equipment. Could we make these crisp pickled beans in one hour with one pot? Here’s what we discovered:
Test Kitchen Discoveries
* Blanch the green beans in salted, boiling water until tender, followed by a shock in ice water to prevent overcooking. The salt in the cooking liquid flavors the beans through to the center. It also helps keep the green beans bright green.
* Dill comes in three forms: seed, dried (or weed), and fresh. We found that dill seed was the most pungent and aromatic—exactly what was needed to boost flavor in the shortened pickling time.
* Toast the dried spices (dill seeds, mustard seeds, and peppercorns) in a hot, dry pan to maximize their flavor. After a few minutes, add the vinegar, water, sugar, and garlic and cook until the liquid is infused with the spices.
* We strained out the spices before combining the liquid with the cooled beans—that way, we wouldn’t crunch on them while munching on the beans.
* For a fresh-from-the-garden touch that reinforced the dill flavor, we added chopped fresh dill before marinating the beans in the liquid—refrigerate the beans and marinade for at least an hour before serving.
Makes 1 quart
1 pound green beans , stem ends trimmed
Salt
2 tablespoons dill seed
1 tablespoon mustard seeds
1 tablespoon black peppercorns
1 1/2 cups white vinegar
1/2 cup water
3/4 cup sugar
6 garlic cloves , peeled and crushed
2 tablespoons finely chopped fresh dill
1. BLANCH BEANS Fill large bowl with ice water. Bring 4 quarts water to boil in large pot over high heat. Add beans and 1 tablespoon salt and cook until just tender, about 3 minutes. Drain beans in colander and immediately transfer to ice water. Once cool, drain again and dry thoroughly with paper towels. (Beans can be refrigerated in zipper-lock bag for 24 hours.)
2. MAKE BRINE Heat dill seeds, mustard seeds, and peppercorns in empty pot over medium heat until fragrant and seeds begin to pop, about 2 minutes. Add vinegar, water, sugar, garlic, and 1 teaspoon salt and bring to boil. Reduce heat to low and simmer until mixture darkens, about 5 minutes.
3. PICKLE Pour vinegar mixture through fine-mesh strainer into large bowl; discard solids. Add cooled beans and fresh dill, cover tightly with plastic wrap, and refrigerate at least 1 hour or up to 2 weeks. Serve.
Canning takes time, effort, and special equipment. Could we make these crisp pickled beans in one hour with one pot? Here’s what we discovered:
Test Kitchen Discoveries
* Blanch the green beans in salted, boiling water until tender, followed by a shock in ice water to prevent overcooking. The salt in the cooking liquid flavors the beans through to the center. It also helps keep the green beans bright green.
* Dill comes in three forms: seed, dried (or weed), and fresh. We found that dill seed was the most pungent and aromatic—exactly what was needed to boost flavor in the shortened pickling time.
* Toast the dried spices (dill seeds, mustard seeds, and peppercorns) in a hot, dry pan to maximize their flavor. After a few minutes, add the vinegar, water, sugar, and garlic and cook until the liquid is infused with the spices.
* We strained out the spices before combining the liquid with the cooled beans—that way, we wouldn’t crunch on them while munching on the beans.
* For a fresh-from-the-garden touch that reinforced the dill flavor, we added chopped fresh dill before marinating the beans in the liquid—refrigerate the beans and marinade for at least an hour before serving.
Monday, June 29, 2009
Ultimate Iced Coffee
While it has not exactly been iced coffee weather in New England so far, we can bet on hotter times coming soon. Here is a method for making iced coffee that really rocks. The sweet fruit flavors locked in really fine coffees simply sing; there is no more refreshing drink! We printed this last year and it is time to roll it back out!
Enjoy -
George Howell
Iced Coffee Like You've Never had Before
I have always brewed hot coffee and then let it cool before adding ice. Never again; the aromatics and special fruit qualities of fine coffee are long gone. I have learned that the secret to making a great iced coffee is all in the FRESHNESS OF THE BREW. It must be captured then and there. The key is to brew a concentrated coffee beverage of exactly the right strength and extraction directly over ice. Some of you who try this may never go back to hot coffee.
Items needed (recommended)
1. Drip Brewer, ideally a Technivorm brewer, and filter.
2. Burr Grinder: Setting = medium drip (grind = 28 on a Baratza Virtuoso).
3. Kitchen scale to weigh coffee and ice in grams or ounces
4. Fresh roasted coffee
5. Timer to measure in seconds
Preparation:
1. Weigh, then grind 102 Grams (3.6 oz) of coffee and place in filter basket.
2. Fill Technivorm brewer to 6 "cups" (= ¾ Liters or 25 fl. oz.) on the reservoir scale.
3. Set the filter basket flow control to STOP.
4. Weigh 480 Grams (17.0 oz) of ICE and place in brewer carafe.
5. Place all covers on brewer. Start brewer (with filter basket OFF)
6. When reservoir reaches the 4 "cup" setting (17 fl. oz. or ½ liter) switch brewer OFF and start timer. This provides a pre-wet period for the coffee.
7. At 1:30 minutes restart the brewer and open filter holder to open; this allows the extracted coffee to flow out of basket). Liquid coffee concentrate begins to enter the ice filled carafe. Allow the brewer to complete normally.
When brewing has finished, stir the contents briefly: just about all the remaining ice will melt. You will have approximately 1.1 liters, a bit over a quart, of fresh ICED coffee concentrate. The total Brew time required for full extraction is about 5 minutes.
Fill your chilled glasses about 2/3 with ICE, and then pour your fresh-brewed concentrate and serve immediately. The cubes will melt very slowly because the coffee concentrate is already iced and cold.
© 2009 George Howell Coffee Company
Enjoy -
George Howell
Iced Coffee Like You've Never had Before
I have always brewed hot coffee and then let it cool before adding ice. Never again; the aromatics and special fruit qualities of fine coffee are long gone. I have learned that the secret to making a great iced coffee is all in the FRESHNESS OF THE BREW. It must be captured then and there. The key is to brew a concentrated coffee beverage of exactly the right strength and extraction directly over ice. Some of you who try this may never go back to hot coffee.
Items needed (recommended)
1. Drip Brewer, ideally a Technivorm brewer, and filter.
2. Burr Grinder: Setting = medium drip (grind = 28 on a Baratza Virtuoso).
3. Kitchen scale to weigh coffee and ice in grams or ounces
4. Fresh roasted coffee
5. Timer to measure in seconds
Preparation:
1. Weigh, then grind 102 Grams (3.6 oz) of coffee and place in filter basket.
2. Fill Technivorm brewer to 6 "cups" (= ¾ Liters or 25 fl. oz.) on the reservoir scale.
3. Set the filter basket flow control to STOP.
4. Weigh 480 Grams (17.0 oz) of ICE and place in brewer carafe.
5. Place all covers on brewer. Start brewer (with filter basket OFF)
6. When reservoir reaches the 4 "cup" setting (17 fl. oz. or ½ liter) switch brewer OFF and start timer. This provides a pre-wet period for the coffee.
7. At 1:30 minutes restart the brewer and open filter holder to open; this allows the extracted coffee to flow out of basket). Liquid coffee concentrate begins to enter the ice filled carafe. Allow the brewer to complete normally.
When brewing has finished, stir the contents briefly: just about all the remaining ice will melt. You will have approximately 1.1 liters, a bit over a quart, of fresh ICED coffee concentrate. The total Brew time required for full extraction is about 5 minutes.
Fill your chilled glasses about 2/3 with ICE, and then pour your fresh-brewed concentrate and serve immediately. The cubes will melt very slowly because the coffee concentrate is already iced and cold.
© 2009 George Howell Coffee Company
Tuesday, May 26, 2009
Noodles with Mushrooms and Lemon Ginger Dressing
Ingredients
Lemon Ginger Dressing
3/4 teaspoon Asian chlli powder (or cayenne)
Grated zest of 1 lemon
1 tablespoon freshly squeezed lemon juice
1 inch section of ginger, peeled and grated
1/4 cup rice vinegar
1/3 cup soy sauce
1 tablespoon honey
1 tablespoon toasted sesame oil
3 tablespoons olive oil
The Noodles
9 ounces dried noodles (spaghetti, linguine, udon, soba)
7 ounces fresh mushrooms (enoki, shimeji, sliced button, sliced shitake)
1 1/2 tablespoons butter
1 tablespoon minced fresh herbs (parsley, green onion, cilantro or basil)
1 tablespoon sesame seeds
Method
1 Make the dressing by combining all ingredients, except for the sesame oil and olive oil in a food processor or hand blender. Run the blender for a few seconds, until all ingredients are combined. With the machine running, drizzle in the oils.
2 In a pot, cook the dried noodles according to the package instructions. Drain and set aside.
3 Heat a frying pan over high heat. Add the butter and when the butter starts bubbling, add the mushrooms. Saute the mushrooms for 2 minutes.
4 In a large bowl, toss the cooked noodles with the mushrooms, fresh herbs, sesame seeds and some of the dressing (to taste.)
Serves 4.
Simply Recipes http://simplyrecipes.com
Lemon Ginger Dressing
3/4 teaspoon Asian chlli powder (or cayenne)
Grated zest of 1 lemon
1 tablespoon freshly squeezed lemon juice
1 inch section of ginger, peeled and grated
1/4 cup rice vinegar
1/3 cup soy sauce
1 tablespoon honey
1 tablespoon toasted sesame oil
3 tablespoons olive oil
The Noodles
9 ounces dried noodles (spaghetti, linguine, udon, soba)
7 ounces fresh mushrooms (enoki, shimeji, sliced button, sliced shitake)
1 1/2 tablespoons butter
1 tablespoon minced fresh herbs (parsley, green onion, cilantro or basil)
1 tablespoon sesame seeds
Method
1 Make the dressing by combining all ingredients, except for the sesame oil and olive oil in a food processor or hand blender. Run the blender for a few seconds, until all ingredients are combined. With the machine running, drizzle in the oils.
2 In a pot, cook the dried noodles according to the package instructions. Drain and set aside.
3 Heat a frying pan over high heat. Add the butter and when the butter starts bubbling, add the mushrooms. Saute the mushrooms for 2 minutes.
4 In a large bowl, toss the cooked noodles with the mushrooms, fresh herbs, sesame seeds and some of the dressing (to taste.)
Serves 4.
Simply Recipes http://simplyrecipes.com
Monday, May 18, 2009
Salade Nicoise
Serves 6 as a light main course. Published July 1, 2002, Cooks Illustrated.
Prepare all of the vegetables before you begin cooking the potatoes and this salad will come together very easily. The classic garnish of tiny, briny, piquant Niçoise olives is a hallmark of salade Niçoise. If they're not available, substitute another small, black, brined olive (do not use canned olives). Anchovies are another classic garnish, but they met with mixed reviews from our tasters, so they are optional. If you cannot find tuna packed in olive oil, substitute water-packed solid white tuna, not tuna packed in vegetable oil. (Among water-packed tunas, StarKist solid white took top honors in our tasting of 10 leading brands.) Compose the salad on your largest, widest, flattest serving platter. Do not blanket the bed of lettuce with the other ingredients; leave some space between the mounds of potatoes, tomatoes and onions, and beans so that leaves of lettuce peek through.
Ingredients
Vinaigrette
1/2 cup lemon juice from 2 or 3 lemons
3/4 cup extra-virgin olive oil
1 medium shallot , minced (about 3 tablespoons)
1 tablespoon minced fresh thyme leaves
2 tablespoons minced fresh basil leaves
2 teaspoons minced fresh oregano leaves
1 teaspoon Dijon mustard
Table salt and ground black pepper
Salad
4 large eggs
10 small new red potatoes (each about 2 inches in diameter, about 1 1/4 pounds total), each potato scrubbed and quartered
Table salt and ground black pepper
2 tablespoons dry vermouth
2 medium heads Boston lettuce or Bibb lettuce, leaves washed, dried, and torn into bite-sized pieces (about 8 cups loosely packed)
2 (6-ounce) cans olive-oil packed tuna , drained
3 small vine-ripened tomatoes (about 14 ounces), each cored and cut into eighths
1 small red onion (about 4 ounces), sliced very thin
8 ounces green beans , stem ends trimmed and each bean halved crosswise
1/4 cup niçoise olives
10 - 12 anchovy fillets (optional)
2 tablespoons capers , rinsed (optional)
Instructions
1. For the vinaigrette: Whisk lemon juice, oil, shallot, thyme, basil, oregano, and mustard in medium bowl; season to taste with salt and pepper and set aside.
2. For the salad: Place eggs in small saucepan, cover by 1 inch with cold water, and bring to boil over high heat. Remove pan from heat, cover, and let stand 10 minutes. Meanwhile, fill medium bowl with 1 quart water and 1 tray ice cubes. With slotted spoon, transfer eggs to ice water; let stand 5 minutes. Peel eggs and quarter lengthwise; set aside (reserve ice water).
3. Meanwhile, bring potatoes and 4 quarts cold water to boil in large Dutch oven or stockpot over high heat. Add 1 tablespoon salt and cook until potatoes are tender when poked with paring knife, 5 to 8 minutes. With slotted spoon, gently transfer potatoes to medium bowl (do not discard boiling water). Toss warm potatoes with vermouth and salt and pepper to taste; let stand 1 minute. Toss in 1/4 cup vinaigrette; set aside.
4. While potatoes cook, toss lettuce with 1/4 cup vinaigrette in large bowl until coated. Arrange bed of lettuce on very large, flat serving platter. Place tuna in now-empty bowl and break up with fork. Add 1/2 cup vinaigrette and stir to combine; mound tuna in center of lettuce. Toss tomatoes, red onion, 3 tablespoons vinaigrette, and salt and pepper to taste in now-empty bowl; arrange tomato-onion mixture in mound at edge of lettuce bed. Arrange reserved potatoes in separate mound at edge of lettuce bed.
5. Return water to boil; add 1 tablespoon salt and green beans. Cook until tender but crisp, 3 to 5 minutes. Drain beans, transfer to reserved ice water, and let stand until just cool, about 30 seconds; dry beans well on triple layer of paper towels. Toss beans, 3 tablespoons vinaigrette, and salt and pepper to taste in now-empty bowl; arrange in separate mound at edge of lettuce bed.
6. Arrange reserved eggs, olives, and anchovies (if using) in separate mounds at edge of lettuce bed. Drizzle eggs with remaining 2 tablespoons dressing, sprinkle entire salad with capers (if using), and serve immediately.
Prepare all of the vegetables before you begin cooking the potatoes and this salad will come together very easily. The classic garnish of tiny, briny, piquant Niçoise olives is a hallmark of salade Niçoise. If they're not available, substitute another small, black, brined olive (do not use canned olives). Anchovies are another classic garnish, but they met with mixed reviews from our tasters, so they are optional. If you cannot find tuna packed in olive oil, substitute water-packed solid white tuna, not tuna packed in vegetable oil. (Among water-packed tunas, StarKist solid white took top honors in our tasting of 10 leading brands.) Compose the salad on your largest, widest, flattest serving platter. Do not blanket the bed of lettuce with the other ingredients; leave some space between the mounds of potatoes, tomatoes and onions, and beans so that leaves of lettuce peek through.
Ingredients
Vinaigrette
1/2 cup lemon juice from 2 or 3 lemons
3/4 cup extra-virgin olive oil
1 medium shallot , minced (about 3 tablespoons)
1 tablespoon minced fresh thyme leaves
2 tablespoons minced fresh basil leaves
2 teaspoons minced fresh oregano leaves
1 teaspoon Dijon mustard
Table salt and ground black pepper
Salad
4 large eggs
10 small new red potatoes (each about 2 inches in diameter, about 1 1/4 pounds total), each potato scrubbed and quartered
Table salt and ground black pepper
2 tablespoons dry vermouth
2 medium heads Boston lettuce or Bibb lettuce, leaves washed, dried, and torn into bite-sized pieces (about 8 cups loosely packed)
2 (6-ounce) cans olive-oil packed tuna , drained
3 small vine-ripened tomatoes (about 14 ounces), each cored and cut into eighths
1 small red onion (about 4 ounces), sliced very thin
8 ounces green beans , stem ends trimmed and each bean halved crosswise
1/4 cup niçoise olives
10 - 12 anchovy fillets (optional)
2 tablespoons capers , rinsed (optional)
Instructions
1. For the vinaigrette: Whisk lemon juice, oil, shallot, thyme, basil, oregano, and mustard in medium bowl; season to taste with salt and pepper and set aside.
2. For the salad: Place eggs in small saucepan, cover by 1 inch with cold water, and bring to boil over high heat. Remove pan from heat, cover, and let stand 10 minutes. Meanwhile, fill medium bowl with 1 quart water and 1 tray ice cubes. With slotted spoon, transfer eggs to ice water; let stand 5 minutes. Peel eggs and quarter lengthwise; set aside (reserve ice water).
3. Meanwhile, bring potatoes and 4 quarts cold water to boil in large Dutch oven or stockpot over high heat. Add 1 tablespoon salt and cook until potatoes are tender when poked with paring knife, 5 to 8 minutes. With slotted spoon, gently transfer potatoes to medium bowl (do not discard boiling water). Toss warm potatoes with vermouth and salt and pepper to taste; let stand 1 minute. Toss in 1/4 cup vinaigrette; set aside.
4. While potatoes cook, toss lettuce with 1/4 cup vinaigrette in large bowl until coated. Arrange bed of lettuce on very large, flat serving platter. Place tuna in now-empty bowl and break up with fork. Add 1/2 cup vinaigrette and stir to combine; mound tuna in center of lettuce. Toss tomatoes, red onion, 3 tablespoons vinaigrette, and salt and pepper to taste in now-empty bowl; arrange tomato-onion mixture in mound at edge of lettuce bed. Arrange reserved potatoes in separate mound at edge of lettuce bed.
5. Return water to boil; add 1 tablespoon salt and green beans. Cook until tender but crisp, 3 to 5 minutes. Drain beans, transfer to reserved ice water, and let stand until just cool, about 30 seconds; dry beans well on triple layer of paper towels. Toss beans, 3 tablespoons vinaigrette, and salt and pepper to taste in now-empty bowl; arrange in separate mound at edge of lettuce bed.
6. Arrange reserved eggs, olives, and anchovies (if using) in separate mounds at edge of lettuce bed. Drizzle eggs with remaining 2 tablespoons dressing, sprinkle entire salad with capers (if using), and serve immediately.
Tuesday, April 14, 2009
Spring Panzanella Recipe
1 lb loaf of hearty, day-old, whole wheat bread into 1-inch cubes
4 cloves garlic, chopped
1 shallot, chopped
1 tablespoon fresh thyme - just pluck leaves from the sprig
a couple pinches of salt
1/4 cup extra-virgin olive oil
1 bunch asparagus, cut into segments
2 cups peas, fresh or frozen
4 handfuls spinach
1/4 cup small basil leaves
In a large bowl toss the bread with the garlic, shallot, thyme, salt and olive oil. Turn the bread out onto a baking sheet and toast in a 350 degree oven for about 15 minutes - or until they are nice and golden and crunchy.
In a cold skillet pour in a splash of olive oil, a splash of water, and a couple pinches of salt. Dial up the heat and when the water starts to bubble stir in the asparagus. Cover, wait about twenty seconds, now add the peas. Cover, wait a few seconds, now add the spinach. Cover and cook just a few more seconds until the spinach starts to collapse just a bit.
Put the bread crumbs in a large bowl. Now pour the asparagus and peas and all the pan juices over the top of the bread.
Give it a good toss, add the basil leaves and toss again. Serve the salad family-style on a big platter.
Makes about 6 - 8 servings.
101 Cookbooks http://www.101cookbooks.com/
4 cloves garlic, chopped
1 shallot, chopped
1 tablespoon fresh thyme - just pluck leaves from the sprig
a couple pinches of salt
1/4 cup extra-virgin olive oil
1 bunch asparagus, cut into segments
2 cups peas, fresh or frozen
4 handfuls spinach
1/4 cup small basil leaves
In a large bowl toss the bread with the garlic, shallot, thyme, salt and olive oil. Turn the bread out onto a baking sheet and toast in a 350 degree oven for about 15 minutes - or until they are nice and golden and crunchy.
In a cold skillet pour in a splash of olive oil, a splash of water, and a couple pinches of salt. Dial up the heat and when the water starts to bubble stir in the asparagus. Cover, wait about twenty seconds, now add the peas. Cover, wait a few seconds, now add the spinach. Cover and cook just a few more seconds until the spinach starts to collapse just a bit.
Put the bread crumbs in a large bowl. Now pour the asparagus and peas and all the pan juices over the top of the bread.
Give it a good toss, add the basil leaves and toss again. Serve the salad family-style on a big platter.
Makes about 6 - 8 servings.
101 Cookbooks http://www.101cookbooks.com/
Tuesday, March 24, 2009
Egg Noodles With Soy Broth
Once you’ve made this once, you’ll probably want to take it to a showier place. Cook thinly sliced shallot, ginger or garlic in a little peanut oil before adding the water for the “broth,” or add sliced celery, bean sprouts, snow peas or sliced carrots to it. Switch to rice noodles, soba, ordinary dried pasta or mung bean threads if you like. Crank up the heat a bit under the broth and warm or cook sliced (or leftover) chicken, pork, beef, Chinese sausage, shrimp, tofu or egg in it. Garnishes are obvious: scallions, cilantro, toasted sesame seeds or chopped peanuts come to mind.
March 25, 2009
By MARK BITTMAN
Time: 20 minutes
Salt
1/3 cup soy sauce, more to taste
1/3 cup ketchup or 3 tablespoons tomato paste and a pinch of sugar
1 tablespoon rice wine vinegar, more to taste
A few drops dark sesame oil (optional)
A squirt of sriracha or other sauce, or a dried red chili to taste (optional)
1 pound egg noodles, preferably fresh.
1. Bring a large pot of water to a boil and salt it. In a smaller pot, bring 6 cups of water to a boil; once boiling, reduce heat so water bubbles gently.
2. To the smaller pot add soy sauce, ketchup, vinegar, sesame oil if using and sriracha or chili, along with a pinch of salt. Stir and let simmer.
3. Add egg noodles to large pot; fresh noodles will be ready in just a couple of minutes; dried will take longer. When tender but not mushy, drain. Taste broth and add more soy, salt, vinegar or heat as you like. Divide noodles into bowls and pour hot broth over all.
Yield: 4 servings.
March 25, 2009
By MARK BITTMAN
Time: 20 minutes
Salt
1/3 cup soy sauce, more to taste
1/3 cup ketchup or 3 tablespoons tomato paste and a pinch of sugar
1 tablespoon rice wine vinegar, more to taste
A few drops dark sesame oil (optional)
A squirt of sriracha or other sauce, or a dried red chili to taste (optional)
1 pound egg noodles, preferably fresh.
1. Bring a large pot of water to a boil and salt it. In a smaller pot, bring 6 cups of water to a boil; once boiling, reduce heat so water bubbles gently.
2. To the smaller pot add soy sauce, ketchup, vinegar, sesame oil if using and sriracha or chili, along with a pinch of salt. Stir and let simmer.
3. Add egg noodles to large pot; fresh noodles will be ready in just a couple of minutes; dried will take longer. When tender but not mushy, drain. Taste broth and add more soy, salt, vinegar or heat as you like. Divide noodles into bowls and pour hot broth over all.
Yield: 4 servings.
Wednesday, March 18, 2009
Beef (or Turkey) Tacos
Makes 8 tacos, serving 4. Published May 1, 2002 - Cook's Illustrated.
Tomato sauce is sold in cans in the same aisle that carries canned whole tomatoes. Do not use jarred pasta sauce in its place. We prefer to let diners top their own tacos with whatever fillings they prefer. There’s no need to prepare all of the toppings listed below, but cheese, lettuce, and tomatoes are, in our opinion, essential.
Ingredients
Filling
2 tablespoons vegetable oil or corn oil
1 small onion , chopped small (about 2/3 cup)
3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
table salt
1 pound 90% lean ground beef (or leaner) [or ground Turkey, which I prefer]
1/2 cup tomato sauce
1/2 cup low-sodium chicken broth
1 teaspoon brown sugar
2 teaspoons vinegar (preferably cider vinegar)
Ground black pepper
Shells and Toppings
8 taco shells (warmed according to package instructions), or Home-Fried Taco Shells
1 cup shredded cheddar cheese (4 ounces), or Monterey Jack cheese
2 cups shredded iceberg lettuce
2 small tomatoes , chopped small
1/2 cup sour cream
1 avocado , diced medium
1 small onion , chopped small
2 tablespoons minced fresh cilantro leaves
hot pepper sauce, such as Tabasco, or salsa
Instructions
1. Heat oil in medium skillet over medium heat until hot and shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened, about 4 minutes. Add garlic, spices, and 1/2 teaspoon salt; cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook, breaking meat up with wooden spoon and scraping pan bottom to prevent scorching, until beef is no longer pink, about 5 minutes. Add tomato sauce, chicken broth, brown sugar, and vinegar; bring to simmer. Reduce heat to medium-low and simmer, uncovered, stirring frequently and breaking meat up so that no chunks remain, until liquid has reduced and thickened (mixture should not be completely dry), about 10 minutes. Adjust seasonings with salt and pepper.
2. Using wide, shallow spoon, divide filling evenly among taco shells; place two tacos on individual plates. Serve immediately, passing toppings separately.
Tomato sauce is sold in cans in the same aisle that carries canned whole tomatoes. Do not use jarred pasta sauce in its place. We prefer to let diners top their own tacos with whatever fillings they prefer. There’s no need to prepare all of the toppings listed below, but cheese, lettuce, and tomatoes are, in our opinion, essential.
Ingredients
Filling
2 tablespoons vegetable oil or corn oil
1 small onion , chopped small (about 2/3 cup)
3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
table salt
1 pound 90% lean ground beef (or leaner) [or ground Turkey, which I prefer]
1/2 cup tomato sauce
1/2 cup low-sodium chicken broth
1 teaspoon brown sugar
2 teaspoons vinegar (preferably cider vinegar)
Ground black pepper
Shells and Toppings
8 taco shells (warmed according to package instructions), or Home-Fried Taco Shells
1 cup shredded cheddar cheese (4 ounces), or Monterey Jack cheese
2 cups shredded iceberg lettuce
2 small tomatoes , chopped small
1/2 cup sour cream
1 avocado , diced medium
1 small onion , chopped small
2 tablespoons minced fresh cilantro leaves
hot pepper sauce, such as Tabasco, or salsa
Instructions
1. Heat oil in medium skillet over medium heat until hot and shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened, about 4 minutes. Add garlic, spices, and 1/2 teaspoon salt; cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook, breaking meat up with wooden spoon and scraping pan bottom to prevent scorching, until beef is no longer pink, about 5 minutes. Add tomato sauce, chicken broth, brown sugar, and vinegar; bring to simmer. Reduce heat to medium-low and simmer, uncovered, stirring frequently and breaking meat up so that no chunks remain, until liquid has reduced and thickened (mixture should not be completely dry), about 10 minutes. Adjust seasonings with salt and pepper.
2. Using wide, shallow spoon, divide filling evenly among taco shells; place two tacos on individual plates. Serve immediately, passing toppings separately.
Tuesday, March 17, 2009
Lori's Skillet Smashed Potato Recipe
The great thing about these potatoes is that you can boil them off (pre-cook) the night before. they come together in just a few minutes just as you are ready to serve the rest of your breakfast or brunch.
one small bag of small potatoes (yukon golds, fingerlings, or something similar)
salt & pepper
1 - 2 tablespoons olive oil
Start by placing the potatoes in a large saucepan. Add a teaspoon of salt and cover with water. Don't peel the potatoes, because the skin helps keep the potatoes together. Bring the water to a boil over medium-high heat. Reduce the heat and cook at a low boil until they are tender enough to slide a knife in easily. It is important not to over-boil them, for golf ball size potatoes about 10 minutes or a little less. Drain the potatoes and refrigerate until you are ready to brown them in a large skillet.
Heat the olive in a large skillet over medium-high heat. Keep in mind it needs to be big enough to hold the potatoes, which double in size when they are smashed. Smash each potato with a masher or the bottom of a heavy glass. Season with salt and pepper and cook until crisp, and them turn and cook the other side. Sprinkle with chives, fresh herbs, whatever and serve.
101 Cookbooks http://www.101cookbooks.com/
one small bag of small potatoes (yukon golds, fingerlings, or something similar)
salt & pepper
1 - 2 tablespoons olive oil
Start by placing the potatoes in a large saucepan. Add a teaspoon of salt and cover with water. Don't peel the potatoes, because the skin helps keep the potatoes together. Bring the water to a boil over medium-high heat. Reduce the heat and cook at a low boil until they are tender enough to slide a knife in easily. It is important not to over-boil them, for golf ball size potatoes about 10 minutes or a little less. Drain the potatoes and refrigerate until you are ready to brown them in a large skillet.
Heat the olive in a large skillet over medium-high heat. Keep in mind it needs to be big enough to hold the potatoes, which double in size when they are smashed. Smash each potato with a masher or the bottom of a heavy glass. Season with salt and pepper and cook until crisp, and them turn and cook the other side. Sprinkle with chives, fresh herbs, whatever and serve.
101 Cookbooks http://www.101cookbooks.com/
Tuesday, March 3, 2009
Skillet Chili Mac
from Cook's Country
2/2005
For a lighter dish, substitute ground turkey for the ground beef. You can substitute Monterey Jack cheese for some or all of the Colby. If you want to spice things up, add 1/2 teaspoon red pepper flakes along with the chili powder, or serve with Tabasco.
Serves 4 to 6
3 tablespoons vegetable oil
1 pound 85 percent lean ground beef
1 onion , chopped medium
1 red bell pepper , stemmed, seeded, and chopped medium
Table salt
4 cloves garlic , minced
1 tablespoon chili powder
1 tablespoon ground cumin
8 ounces macaroni (2 cups)
1 can (14 1/2 ounces) diced tomatoes
1 (15-ounce) can tomato puree
1 cup water
1 tablespoon brown sugar
Ground black pepper
8 ounces Colby cheese , shredded (2 cups)
1. Heat 1 tablespoon of the oil in a 12-inch skillet over medium-high heat until shimmering. Add the beef and cook, breaking up the pieces with a wooden spoon, until no longer pink, about 5 minutes. Drain the beef through a fine-mesh strainer, discarding the fat.
2. Add the remaining 2 tablespoons oil to the skillet and return to medium-high heat until shimmering. Add the onion, bell pepper, and 1/2 teaspoon salt. Cook until the vegetables are softened, about 5 minutes.
3. Stir in the garlic, chili powder, and cumin and cook until fragrant, about 15 seconds. Stir in the macaroni, tomatoes with their juice, tomato puree, water, brown sugar, and drained beef. Cover and bring to a simmer. Reduce the heat to medium-low and continue to simmer, stirring occasionally, until the pasta is tender, about 20 minutes.
4. Season with salt and pepper to taste. Sprinkle the Colby evenly over the top, cover, and let sit off the heat until the cheese melts, about 3 minutes.
2/2005
For a lighter dish, substitute ground turkey for the ground beef. You can substitute Monterey Jack cheese for some or all of the Colby. If you want to spice things up, add 1/2 teaspoon red pepper flakes along with the chili powder, or serve with Tabasco.
Serves 4 to 6
3 tablespoons vegetable oil
1 pound 85 percent lean ground beef
1 onion , chopped medium
1 red bell pepper , stemmed, seeded, and chopped medium
Table salt
4 cloves garlic , minced
1 tablespoon chili powder
1 tablespoon ground cumin
8 ounces macaroni (2 cups)
1 can (14 1/2 ounces) diced tomatoes
1 (15-ounce) can tomato puree
1 cup water
1 tablespoon brown sugar
Ground black pepper
8 ounces Colby cheese , shredded (2 cups)
1. Heat 1 tablespoon of the oil in a 12-inch skillet over medium-high heat until shimmering. Add the beef and cook, breaking up the pieces with a wooden spoon, until no longer pink, about 5 minutes. Drain the beef through a fine-mesh strainer, discarding the fat.
2. Add the remaining 2 tablespoons oil to the skillet and return to medium-high heat until shimmering. Add the onion, bell pepper, and 1/2 teaspoon salt. Cook until the vegetables are softened, about 5 minutes.
3. Stir in the garlic, chili powder, and cumin and cook until fragrant, about 15 seconds. Stir in the macaroni, tomatoes with their juice, tomato puree, water, brown sugar, and drained beef. Cover and bring to a simmer. Reduce the heat to medium-low and continue to simmer, stirring occasionally, until the pasta is tender, about 20 minutes.
4. Season with salt and pepper to taste. Sprinkle the Colby evenly over the top, cover, and let sit off the heat until the cheese melts, about 3 minutes.
Monday, March 2, 2009
Sweet and Sour Glazed Brussels Sprouts
from Cooks Country
12/2006
Serves 8
4 tablespoons unsalted butter
1 1/2 tablespoons light brown sugar
2 pounds Brussels sprouts , trimmed and halved through core if large
12 small shallots , halved lengthwise
1 tablespoon cider vinegar
Table salt and ground black pepper
Adjust oven rack to middle position and heat oven to 400 degrees. Melt butter and sugar together in microwave. Toss Brussels sprouts, shallots, butter mixture, vinegar, 3/4 teaspoon salt, and 1/2 teaspoon pepper in large bowl. Scatter on rimmed baking sheet and roast until golden brown, about 30 minutes, shaking pan every 10 minutes to redistribute vegetables. Serve.
12/2006
Serves 8
4 tablespoons unsalted butter
1 1/2 tablespoons light brown sugar
2 pounds Brussels sprouts , trimmed and halved through core if large
12 small shallots , halved lengthwise
1 tablespoon cider vinegar
Table salt and ground black pepper
Adjust oven rack to middle position and heat oven to 400 degrees. Melt butter and sugar together in microwave. Toss Brussels sprouts, shallots, butter mixture, vinegar, 3/4 teaspoon salt, and 1/2 teaspoon pepper in large bowl. Scatter on rimmed baking sheet and roast until golden brown, about 30 minutes, shaking pan every 10 minutes to redistribute vegetables. Serve.
Sunday, February 22, 2009
Stovetop Well-done Hamburgers
Serves 4. Published January 1, 2007. Cook's Illustrated.
Adding a panade (a paste of bread and milk) to the ground beef creates burgers that are juicy and tender even when well-done. For a burger that cooks up flat, press the center of each patty down with your fingertips before cooking. Serve the burgers on your favorite buns or rolls.
Ingredients
1 large slice high-quality white sandwich bread , crust removed and discarded, bread chopped into 1/4-inch pieces (about 1/2 cup)
2 tablespoons whole milk
3/4 teaspoon table salt
3/4 teaspoon ground black pepper
1 medium clove garlic , minced or pressed through a garlic press (about 1 teaspoon)
2 teaspoons steak sauce , such as A-1
1 1/2 pounds 80 percent lean ground chuck
2 teaspoons vegetable oil
6 ounces cheese , sliced, (optional)
4 hamburger buns or rolls
Instructions
1. Mash bread and milk in large bowl with fork until homogeneous (you should have about 1/4 cup). Stir in salt, pepper, garlic, and steak sauce.
2. Break up beef into small pieces over bread mixture. Using fork or hands, lightly mix together until mixture forms cohesive mass. Divide meat into 4 equal portions. Gently toss 1 portion of meat back and forth between hands to form loose ball. Gently flatten into 3/4-inch-thick patty that measures about 4 1/2 inches in diameter. Press center of patty down with fingertips until it is about 1/2 inch thick, creating slight depression in patty. Repeat with remaining portions of meat.
3. Heat oil in 12-inch nonstick skillet over medium heat until just beginning to smoke. Add meat patties, indentation side up, and cook until well-browned, about 5 minutes. Using wide spatula, flip burgers and continue cooking, about 4 minutes for medium-well or 5 minutes for well-done. Distribute equal portion of cheese (if using) on burgers about 2 minutes before they reach desired doneness, covering skillet with lid to melt cheese. While burgers cook, toast buns. Serve on buns with desired toppings.
Recipe Testing
A Half-Ounce of Prevention Our quest for a juicy well-done burger ended when we hit upon a surprisingly effective addition--a bread-and-milk paste (or panade).
Adding a panade (a paste of bread and milk) to the ground beef creates burgers that are juicy and tender even when well-done. For a burger that cooks up flat, press the center of each patty down with your fingertips before cooking. Serve the burgers on your favorite buns or rolls.
Ingredients
1 large slice high-quality white sandwich bread , crust removed and discarded, bread chopped into 1/4-inch pieces (about 1/2 cup)
2 tablespoons whole milk
3/4 teaspoon table salt
3/4 teaspoon ground black pepper
1 medium clove garlic , minced or pressed through a garlic press (about 1 teaspoon)
2 teaspoons steak sauce , such as A-1
1 1/2 pounds 80 percent lean ground chuck
2 teaspoons vegetable oil
6 ounces cheese , sliced, (optional)
4 hamburger buns or rolls
Instructions
1. Mash bread and milk in large bowl with fork until homogeneous (you should have about 1/4 cup). Stir in salt, pepper, garlic, and steak sauce.
2. Break up beef into small pieces over bread mixture. Using fork or hands, lightly mix together until mixture forms cohesive mass. Divide meat into 4 equal portions. Gently toss 1 portion of meat back and forth between hands to form loose ball. Gently flatten into 3/4-inch-thick patty that measures about 4 1/2 inches in diameter. Press center of patty down with fingertips until it is about 1/2 inch thick, creating slight depression in patty. Repeat with remaining portions of meat.
3. Heat oil in 12-inch nonstick skillet over medium heat until just beginning to smoke. Add meat patties, indentation side up, and cook until well-browned, about 5 minutes. Using wide spatula, flip burgers and continue cooking, about 4 minutes for medium-well or 5 minutes for well-done. Distribute equal portion of cheese (if using) on burgers about 2 minutes before they reach desired doneness, covering skillet with lid to melt cheese. While burgers cook, toast buns. Serve on buns with desired toppings.
Recipe Testing
A Half-Ounce of Prevention Our quest for a juicy well-done burger ended when we hit upon a surprisingly effective addition--a bread-and-milk paste (or panade).
Friday, February 13, 2009
The Problem with Roast Turkey
From Cook's Illustrated, November 2008
Roasting a whole turkey is a race to keep the white meat from drying out while the dark meat cooks through. So who says you have to roast it whole?
The Problem
How can you bring dark meat up to temperature and keep the skin crisp without overcooking the white meat?
The Goal
We wanted no less than the perfect turkey recipe—an approach that would get our fowl from supermarket to table in just a few hours. We required meat as moist as prime rib, crisp, crackling skin, and it all needed to be accompanied by rich gravy. For a greater challenge, we wanted to do it without salting the turkey or brining it, both of which take the better part of a day.
The Solution
First, we roasted two non-brined turkeys, one using our standard high-heat method and the other at 275 degrees the entire time. The outer layers of the high-heat breast topped a moisture-obliterating 210 degrees. The exterior of the slow-roasted breast reached 176 degrees and the meat was moist, even without a brine. But the long cooking time and undercooked legs and thighs were still a problem. We knew from past chicken recipes that spreading the legs out from the breast helps them cook faster. Rather than breaking down a whole turkey, we bought a breast and two leg quarters (thighs and drumsticks) and roasted them on a rack over a baking sheet to promote air circulation. After about three hours, the breast reached 160 degrees. Without the insulation from the turkey’s backbone and breast meat, the thighs and drumsticks reached 175 degrees just as the breast finished cooking. The results? Tender, juicy meat. The problem now was the skin. Most recipes achieve crisp skin by starting the bird in a hot oven to brown it, then lowering the heat. But that meant a higher oven temperature, which meant dried-out meat. What if we let the turkey cool before popping it back in the oven to crisp the skin? This turned out a perfect turkey from center to edge surrounded by flawless, crisp skin. For a simple gravy, we roasted a mixture of carrots, celery, onions, and herbs under the turkey with some broth. After straining the vegetables and broth, we used the flavorful liquid as a gravy base.
Slow-Roasted Turkey with Gravy
Serves 10 to 12.
Instead of drumsticks and thighs, you may use 2 whole leg quarters, 1 1/2 to 2 pounds each. The recipe will also work with turkey breast alone; in step 2, reduce the butter to 1 1/2 tablespoons, the salt to 1 1/2 teaspoons, and the pepper to 1 teaspoon. If you are roasting kosher or self-basting turkey parts, season the turkey with only 1 1/2 teaspoons salt.
Ingredients
Note: I found it cheapest to just buy an ~12 lb turkey and butcher it into pieces.
3 medium onions , chopped medium
3 medium celery ribs , chopped medium
2 medium carrots , peeled and chopped medium
5 sprigs fresh thyme
5 medium garlic cloves , peeled and halved
1 cup low-sodium chicken broth
1 whole bone-in, skin-on turkey breast (5 to 7 pounds), trimmed of excess fat and patted dry with paper towels (see note)
4 pounds turkey drumsticks and thighs, trimmed of excess fat and patted dry with paper towels (see note)
3 tablespoons unsalted butter , melted
1 tablespoon table salt
2 teaspoons ground black pepper
Gravy
2 cups low-sodium chicken broth
3 tablespoons unsalted butter
3 tablespoons unbleached all-purpose flour
2 bay leaves
Table salt and ground black pepper
Instructions
1. For the Turkey: Adjust oven rack to lower-middle position and heat oven to 275 degrees. Arrange onions, celery, carrots, thyme, and garlic in even layer on rimmed baking sheet. Pour broth into baking sheet. Place wire rack on top of vegetables (rack will rest on vegetables, not on bottom of baking sheet).
2. Brush turkey pieces on all sides with melted butter. Sprinkle salt and pepper evenly over turkey. Place breast skin-side down and drumsticks and thighs skin-side up on rack on vegetable-filled baking sheet, leaving at least 1/4 inch between pieces.
3. Roast turkey pieces 1 hour. Using wads of paper towels, turn turkey breast skin-side up. Continue roasting until instant-read thermometer registers 160 degrees when inserted in thickest part of breast and 170 to 175 degrees in thickest part of thighs, 1 to 2 hours longer. Remove baking sheet from oven and transfer rack with turkey to second baking sheet. Allow pieces to rest at least 30 minutes or up to 1 1/2 hours.
4. For the Gravy: Strain vegetables and liquid from baking sheet through colander set in large bowl. Press solids with back of spatula to extract as much liquid as possible. Discard vegetables. Transfer liquid in bowl to 4-cup liquid measuring cup. Add chicken broth to measuring cup (you should have about 3 cups liquid).
5. In medium saucepan, heat butter over medium-high heat; when foaming subsides, add flour and cook, stirring constantly, until flour is dark golden brown and fragrant, about 5 minutes. Whisk in broth mixture and bay leaves and gradually bring to boil. Reduce heat to medium-low and simmer, stirring occasionally, until gravy is thick and reduced to 2 cups, 15 to 20 minutes. Discard bay leaves. Remove gravy from heat and adjust seasonings with salt and pepper. Keep gravy warm.
6. To Serve: Heat oven to 500 degrees. Place baking sheet with turkey in oven. Roast until skin is golden brown and crisp, about 15 minutes. Remove baking sheet from oven, transfer turkey to cutting board, and let rest 20 minutes. Carve and serve, passing warm gravy separately.
Step-by-Step
Slow-Roasted Turkey with Gravy
1. ADD AROMATICS
Aromatics and broth catch drippings and help flavor gravy.
2. ARRANGE MEAT
Arrange turkey on rack set over vegetables to allow air circulation. Roast at 275 degrees.
3. FLIP BREAST
Flip breast partway through cooking to ensure uniform doneness.
4. REST, THEN CRISP
Let turkey rest to allow juices to redistribute before final crisping in 500-degree oven.
5. MAKE GRAVY
Strain vegetables and broth, then use this flavorful liquid as a base for gravy.
Roasting a whole turkey is a race to keep the white meat from drying out while the dark meat cooks through. So who says you have to roast it whole?
The Problem
How can you bring dark meat up to temperature and keep the skin crisp without overcooking the white meat?
The Goal
We wanted no less than the perfect turkey recipe—an approach that would get our fowl from supermarket to table in just a few hours. We required meat as moist as prime rib, crisp, crackling skin, and it all needed to be accompanied by rich gravy. For a greater challenge, we wanted to do it without salting the turkey or brining it, both of which take the better part of a day.
The Solution
First, we roasted two non-brined turkeys, one using our standard high-heat method and the other at 275 degrees the entire time. The outer layers of the high-heat breast topped a moisture-obliterating 210 degrees. The exterior of the slow-roasted breast reached 176 degrees and the meat was moist, even without a brine. But the long cooking time and undercooked legs and thighs were still a problem. We knew from past chicken recipes that spreading the legs out from the breast helps them cook faster. Rather than breaking down a whole turkey, we bought a breast and two leg quarters (thighs and drumsticks) and roasted them on a rack over a baking sheet to promote air circulation. After about three hours, the breast reached 160 degrees. Without the insulation from the turkey’s backbone and breast meat, the thighs and drumsticks reached 175 degrees just as the breast finished cooking. The results? Tender, juicy meat. The problem now was the skin. Most recipes achieve crisp skin by starting the bird in a hot oven to brown it, then lowering the heat. But that meant a higher oven temperature, which meant dried-out meat. What if we let the turkey cool before popping it back in the oven to crisp the skin? This turned out a perfect turkey from center to edge surrounded by flawless, crisp skin. For a simple gravy, we roasted a mixture of carrots, celery, onions, and herbs under the turkey with some broth. After straining the vegetables and broth, we used the flavorful liquid as a gravy base.
Slow-Roasted Turkey with Gravy
Serves 10 to 12.
Instead of drumsticks and thighs, you may use 2 whole leg quarters, 1 1/2 to 2 pounds each. The recipe will also work with turkey breast alone; in step 2, reduce the butter to 1 1/2 tablespoons, the salt to 1 1/2 teaspoons, and the pepper to 1 teaspoon. If you are roasting kosher or self-basting turkey parts, season the turkey with only 1 1/2 teaspoons salt.
Ingredients
Note: I found it cheapest to just buy an ~12 lb turkey and butcher it into pieces.
3 medium onions , chopped medium
3 medium celery ribs , chopped medium
2 medium carrots , peeled and chopped medium
5 sprigs fresh thyme
5 medium garlic cloves , peeled and halved
1 cup low-sodium chicken broth
1 whole bone-in, skin-on turkey breast (5 to 7 pounds), trimmed of excess fat and patted dry with paper towels (see note)
4 pounds turkey drumsticks and thighs, trimmed of excess fat and patted dry with paper towels (see note)
3 tablespoons unsalted butter , melted
1 tablespoon table salt
2 teaspoons ground black pepper
Gravy
2 cups low-sodium chicken broth
3 tablespoons unsalted butter
3 tablespoons unbleached all-purpose flour
2 bay leaves
Table salt and ground black pepper
Instructions
1. For the Turkey: Adjust oven rack to lower-middle position and heat oven to 275 degrees. Arrange onions, celery, carrots, thyme, and garlic in even layer on rimmed baking sheet. Pour broth into baking sheet. Place wire rack on top of vegetables (rack will rest on vegetables, not on bottom of baking sheet).
2. Brush turkey pieces on all sides with melted butter. Sprinkle salt and pepper evenly over turkey. Place breast skin-side down and drumsticks and thighs skin-side up on rack on vegetable-filled baking sheet, leaving at least 1/4 inch between pieces.
3. Roast turkey pieces 1 hour. Using wads of paper towels, turn turkey breast skin-side up. Continue roasting until instant-read thermometer registers 160 degrees when inserted in thickest part of breast and 170 to 175 degrees in thickest part of thighs, 1 to 2 hours longer. Remove baking sheet from oven and transfer rack with turkey to second baking sheet. Allow pieces to rest at least 30 minutes or up to 1 1/2 hours.
4. For the Gravy: Strain vegetables and liquid from baking sheet through colander set in large bowl. Press solids with back of spatula to extract as much liquid as possible. Discard vegetables. Transfer liquid in bowl to 4-cup liquid measuring cup. Add chicken broth to measuring cup (you should have about 3 cups liquid).
5. In medium saucepan, heat butter over medium-high heat; when foaming subsides, add flour and cook, stirring constantly, until flour is dark golden brown and fragrant, about 5 minutes. Whisk in broth mixture and bay leaves and gradually bring to boil. Reduce heat to medium-low and simmer, stirring occasionally, until gravy is thick and reduced to 2 cups, 15 to 20 minutes. Discard bay leaves. Remove gravy from heat and adjust seasonings with salt and pepper. Keep gravy warm.
6. To Serve: Heat oven to 500 degrees. Place baking sheet with turkey in oven. Roast until skin is golden brown and crisp, about 15 minutes. Remove baking sheet from oven, transfer turkey to cutting board, and let rest 20 minutes. Carve and serve, passing warm gravy separately.
Step-by-Step
Slow-Roasted Turkey with Gravy
1. ADD AROMATICS
Aromatics and broth catch drippings and help flavor gravy.
2. ARRANGE MEAT
Arrange turkey on rack set over vegetables to allow air circulation. Roast at 275 degrees.
3. FLIP BREAST
Flip breast partway through cooking to ensure uniform doneness.
4. REST, THEN CRISP
Let turkey rest to allow juices to redistribute before final crisping in 500-degree oven.
5. MAKE GRAVY
Strain vegetables and broth, then use this flavorful liquid as a base for gravy.
Thursday, January 22, 2009
No-Knead Pizza Dough
Adapted from Jim Lahey, Co.
Makes four 12-inch pizza crusts
3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast (such as SAF brand)
1½ teaspoons salt
1½ cups water
1. In a large bowl, mix the flour with the yeast and salt. Add the water and stir until blended (the dough will be very sticky). Cover the bowl with plastic wrap and let rest for 12 to 24 hours in a warm spot, about 70°.
2. Place the dough on a lightly floured work surface and lightly sprinkle the top with flour. Fold the dough over on itself once or twice, cover loosely with plastic wrap and let rest for 15 minutes.
3. Divide the dough into 4 pieces and shape each piece into a ball. Generously sprinkle a clean cotton towel with flour and cover the dough balls with it. Let the dough rise for 2 hours.
4. Stretch or toss the dough into the desired shape, cover with toppings and bake on top of a very hot pizza stone.
Makes four 12-inch pizza crusts
3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast (such as SAF brand)
1½ teaspoons salt
1½ cups water
1. In a large bowl, mix the flour with the yeast and salt. Add the water and stir until blended (the dough will be very sticky). Cover the bowl with plastic wrap and let rest for 12 to 24 hours in a warm spot, about 70°.
2. Place the dough on a lightly floured work surface and lightly sprinkle the top with flour. Fold the dough over on itself once or twice, cover loosely with plastic wrap and let rest for 15 minutes.
3. Divide the dough into 4 pieces and shape each piece into a ball. Generously sprinkle a clean cotton towel with flour and cover the dough balls with it. Let the dough rise for 2 hours.
4. Stretch or toss the dough into the desired shape, cover with toppings and bake on top of a very hot pizza stone.
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