Recipes * 5,000

Roasted Potatoes and Haddock Puttanesca

2012-01-22T15:09:00.001-06:00

Photograph by Jonny Valiant

yield: 4 servings
active: 30 minutes
total: 45 minutes

3 1/2 tablespoons olive oil, divided
4 garlic cloves, sliced
4 anchovy fillets packed in oil, drained
1/4 teaspoon crushed red pepper flakes
1 28-ounce can whole peeled tomatoes and their juices, coarsely puréed
1/4 cup halved, pitted oil-cured black olives
1/2 teaspoon kosher salt plus more
1/4 teaspoon freshly ground black pepper plus more
1 pound fingerling potatoes, halved
8 ounces haddock or halibut fillets, cut into 1 1/2" cubes
1/4 cup halved caper berries or 1 Tbsp. drained capers, rinsed
1 tablespoon chopped flat-leaf parsley

Heat 2 Tbsp. oil in a medium pot over low heat. Add garlic and anchovies; cook, stirring frequently to break up anchovies, until garlic is soft but not browned, 3–4 minutes. Add red pepper flakes; cook until fragrant, about 20 seconds. Add tomato purée, increase heat to medium, and cook, stirring occasionally, until sauce thickens, 15–20 minutes. Stir in olives; simmer for 5 minutes. Season with salt and pepper.

Arrange racks in upper and lower thirds of oven; preheat to 425°. Place a wire rack in a rimmed baking sheet. Toss 1 Tbsp. oil, potatoes, shallots, 1/2 tsp. salt, and 1/4 tsp. pepper in a large bowl to coat. Spread in a single layer on prepared rack. Roast on top oven rack for 18 minutes. Keep in oven.

Place fish in an 8x8x2" glass baking dish. Drizzle with remaining 1/2 Tbsp. oil and season with salt and pepper. Place on bottom oven rack and roast with potatoes until fish is just opaque in center, potatoes are golden brown and tender, and shallots are crispy, about 7 minutes longer.

Place potatoes, shallots, and fish on a platter in an even layer. Spoon 1 1/2 cups puttanesca over (reserve remaining sauce for another use); garnish with caper berries and parsley.

1 serving contains:
Calories (kcal) 325.9
%Calories from Fat 38.1
Fat (g) 13.8
Saturated Fat (g) 2.0
Cholesterol (mg) 32.6

Recipe from Bon Appetit

Deep Fried Brie With Cranberry Chutney

2012-01-11T23:16:00.001-06:00

Five-Spice Cranberry Chutney:
2 cups finely diced and peeled Granny Smith apple
1/2 cup apple cider vinegar
3/4 cup sugar
1 shallot, finely minced
1 tbsp Chinese five spice powder
1 tsp grated fresh ginger
2 cups fresh or frozen cranberries

Deep-Fried Brie:
1 small brie cheese (175g)
1/4 cup flour
1 egg, lightly beaten
3/4 cup panko breadcrumbs
Vegetable oil (for frying)

Prepare the Chutney (up to 3 days in advance):

In a medium saucepan set over medium-high heat, combine all of the chutney ingredients. Bring to a boil, then reduce the heat to low and simmer, stirring occasionally, for 20-30 minutes or until the apple is very soft.
Stir in cranberries and cook 10 minutes longer, or until cranberries begin to soften and pop, and chutney is thick and glossy. Let cool, then store in a tightly sealed container in the refrigerator until ready to use.

Prepare the Brie and Serve:

To ensure the brie holds up to frying, place in the freezer for 20-30 minutes or until thoroughly chilled.

Meanwhile, pour vegetable oil into the deep fryer up to the “maximum” fill line (or halfway up the sides, if using a regular heavy-bottomed saucepan). Preheat to 375F.
Set up your breading line – a plate of flour, a bowl of egg, and a bowl of breadcrumbs. Dredge the Brie in flour until lightly coated, then dip first into the egg and then into the breadcrumbs. Dip a second time into the egg, then again into the breadcrumbs to create a good, solid coating around the brie.

Deep fry the breaded brie in preheated oil for 2-3 minutes, or until the coating is golden and crisp. Using a slotted spoon, carefully remove the brie from the hot oil and transfer to a baking sheet lined with paper towel to drain for a minute or two.
Place the brie on a pretty serving plate or cheese board, and spoon the prepared chutney into a small bowl. Serve immediately with plates of crackers, melba toast and/or thin slices of french bread to accompany.

Recipe by Isabelle Boucher

Poached Eggs on Toasted Baguette with Goat Cheese, and Black Pepper Vinaigrette

2012-01-11T22:39:00.001-06:00

Baguette, sliced lengthwise*
Olive oil, to brush
Salt and freshly ground black pepper
3 ounces fresh goat cheese
2 thinly sliced heirloom tomatoes

4 large eggs, poached
1 cup micro arugula
Black Pepper-Tarragon Vinaigrette, recipe follows
Fresh chervil leaves, to garnish
*Cook's Note: Not the super skinny kind of baguette

Black Pepper-Tarragon Vinaigrette
1/4 cup white wine vinegar
1 teaspoon Dijon mustard
1 1/2 teaspoons finely chopped fresh tarragon

1/2 teaspoon kosher salt
1/2 cup extra-virgin olive oil
1 teaspoon honey
1/4 teaspoon freshly ground black pepper

Heat a grill pan and broiler.

Brush the halved baguette with olive oil, and season with salt and pepper. Put the bread onto a hot grill pan and grill cut-side down over high heat. Remove the grilled bread and spread the top of the bread with the goat cheese. Place the bread under the broiler and broil until the cheese is lightly golden brown. Top each slice of bread with a few slices of tomato and a poached egg. Cook's Note: Break the yolks on the sandwich.

Put the micro arugula in a bowl and toss with a few tablespoons vinaigrette and season with salt and black pepper. Top each egg with some of the greens and drizzle with more of the vinaigrette.

Vinaigrette:
Whisk together the vinegar, mustard, tarragon, and salt in a medium bowl. Slowly whisk in the oil, until emulsified. Whisk in the honey and black pepper.

Recipe by Bobby Flay

Chocolate Wine

2012-01-11T22:37:00.000-06:00

1 bottle Zinfandel wine
1 1/2 cups whole milk
1-ounce quality milk chocolate, finely chopped
Cocoa powder, to garnish

In a medium saucepan over medium-high heat boil the wine until reduced by half.

Meanwhile, bring the milk to a boil. Place the chocolate in a small mixing bowl and pour the reduced wine over the top and whisk making sure all of the chocolate is melted. Pour half of the hot milk into the chocolate mixture and whisk to blend.

With the remaining milk, froth with a hand blender or a milk frother.

Pour the chocolate wine mixture into small cups and spoon some of the milk froth over the top, garnish with cocoa powder and serve hot.

Recipe by Michael Chiarello

Prosciutto Standing Rib Roast with Figs

2012-01-11T22:35:00.000-06:00

2 tablespoons vegetable oil
4 garlic cloves, minced
1 tablespoon kosher salt, plus more for seasoning
1 tablespoon rosemary leaves, roughly chopped
2 teaspoons freshly ground black pepper, plus more for seasoning
1 (3 to 4-rib) standing rib roast (about 7 to 8 pounds)
8 to 12 pieces prosciutto
15 fresh figs, halved
8 shallots, peeled
1 tablespoon red wine vinegar
2 tablespoons honey

Preheat the oven to 450 degrees F and arrange a rack in the lower third.

Combine 1 tablespoon of the oil, garlic, 1 tablespoon salt, rosemary, and 2 teaspoons pepper in a bowl and mix to combine. Rub the mixture all over the roast and set aside at room temperature for 1 hour. (Can be done up to 12 hours ahead. Store covered in the refrigerator and bring to room temperature while oven heats).

Overlap the prosciutto on the meaty side of the roast and secure in place with kitchen string, tie the roast by running the string parallel to the bones. Arrange the roast in a large roasting rack, bone side down. Roast until the meat is nicely browned, about 25 minutes.

Put the figs and shallots in a bowl and add the remaining 1 tablespoon oil, vinegar and honey. Season well with salt and pepper, to taste, and toss to coat. Add the fig mixture to the roasting pan, reduce the oven temperature to 350 degrees F, and roast for another 1 hour and 10 minutes. Baste the vegetables occasionally, until the internal temperature registers 115 to 120 degrees F on an instant-read thermometer. (Be sure the thermometer is exactly in the center of the roast.)

Remove the roast from the oven and transfer it to a cutting board. Cover it tightly with aluminum foil and allow the meat to rest for 20 to 30 minutes. Remove kitchen string, carve, and transfer to a serving platter. Serve with the figs and onions.

Recipe by Aida Mollenkamp

Baby Arugula with Roasted Squash, Beans, Pumpkin Seed & Cranberry Salad

2012-01-11T22:32:00.000-06:00

3 handfuls or 3 cups of baby arugula salad mix
1/2 roasted acorn squash, cubed (follow directions here but only roast with olive oil)
8 oz. cannellini beans, rinsed and drained
1/3 cup salted pumpkin (pepita) seeds
1/2 cup dried cranberries
1/3 cup crumbed feta

Combine everything in a large bowl, toss well, and serve with your favorite dressing.

Yield: 4-6 (as a side dish)
Recipe by Savoring the Thyme

Whole Leaf Caesar Salad

2012-01-11T22:29:00.000-06:00

For the dressing:

1 egg yolk
1 tablespoon Dijon mustard
3 or 4 anchovy filets, minced
1 tablespoon chopped garlic
2 tablespoons balsamic vinegar
1 1/2 teaspoons fresh lemon juice
Worcestershire sauce
1 cup olive oil
1 tablespoon warm water, if needed
1/2 cup freshly grated Parmesan

For the croutons:

2 tablespoons unsalted butter
3 cloves garlic, chopped
1/2 loaf day-old bread, sliced into finger sized pieces
6 tablespoons finely grated Parmesan

To serve the salad:

2 heads romaine lettuce, outer leaves removed, or 3/4 pound romaine lettuce hearts
3/4 cup dressing
8 Parmesan croutons
1 tablespoon freshly grated Parmesan

For the dressing:

Place the egg yolk, mustard, anchovies, garlic, vinegar, lemon juice, and a dash of Worcestershire sauce in a blender. Blend until pureed. With the motor running, add the olive oil in a slow, steady stream until it is fully incorporated. If the dressing stops moving in the blender, stop the machine, add the warm water and then continue until all the oil is added. To finish, add the cheese and blend on low speed to incorporate. Makes about 1 1/2 cups.

For the croutons:

In a large skillet over medium-high heat, melt the butter until it begins to foam. Add the chopped garlic and cook for 1 minute. Add the bread slices and mix to coat. Toss bread occasionally so that both sides get toasted. When the bread is golden brown, add the Parmesan and toss to coat. Remove from the heat and allow to cool.

For the salad:

Put the whole romaine leaves in a work bowl. Add enough of the dressing to coat the leaves and toss well. Add the croutons and toss again to combine. Sprinkle the Parmesan over all and serve.
* Raw Eggs

Recipe by Michael Chiarello

Truffle Oil Croutons

2012-01-11T22:26:00.002-06:00

2 cups cubed stale bread (any type will do but I think French bread works well)
4 tbsp olive oil
1 tsp truffle oil
3 tsp salt
1 tsp pepper
2 tsp herbes de provence

Preheat oven to 400 degrees. Combine all ingredients but the bread in a small boil and mix well. Place the cubed bread in a large bowl and drizzle oil mixture over top. Toss and mix well. If you feel that some of the pieces aren’t coated, you can always drizzle the bread with a little more olive oil. That’s what I did! Place on two baking sheets lined with tinfoil and bake for 15-20 minutes or until golden and crispy. Cool and store in an airtight container for up to 5 days.

Hormel Chili Dip

2011-11-21T16:45:00.000-06:00

8oz Cream Cheese
10oz can of Hormel Chili (no bean variety)
1 bunch green onion, chopped
8oz shredded Colby Jack cheese
Chips for dipping (Tostitos)

Preheat the oven for 375.

In an 8x8 glass pan, layer the cream cheese, the Hormel chili, the scallions, and then top with the cheese. Bake 20 min. Serve warm with chips.

Roast Beef with Fresh Herbs and Basil Oil

2011-10-12T13:19:00.000-05:00

1 1/2-pound beef eye of round roast
1/2 cup mix of finely chopped rosemary, mint and tarragon
Salt and freshly ground black pepper
1/2 cup plus 1 tablespoon extra-virgin olive oil
2 cups fresh basil leaves

Preheat the oven to 475°. Generously coat the roast with half of the chopped herb mixture and season with salt and pepper.

In a large ovenproof skillet, heat 1 tablespoon olive oil over moderately high heat. Add the roast and lightly brown it on all sides, about 3 minutes. Wipe out the skillet, return the meat to it and roast in the oven until an instant-read thermometer inserted in the center registers 110°, about 25 minutes. Transfer the roast to a cutting board and season again with salt and pepper. Cover loosely with foil and let rest for 20 minutes.

Meanwhile, bring a large saucepan of salted water to a boil and fill a bowl with ice water. Blanch the basil in the saucepan for 15 seconds. Transfer the basil to the ice water; drain well and squeeze out all of the excess water. Transfer the basil to a blender. Add the remaining 1/2 cup extra-virgin olive oil and a pinch of salt and blend thoroughly.

Thinly slice the roast and drizzle each portion with 1/2 tablespoon basil oil. Sprinkle with the remaining 1/4 cup chopped herbs and serve.

Notes: One serving 200 cal, 36 gm carb, 10.4 gm fat, 2.1 gm sat fat, 26 gm protein.

Peanut-butter-and-Jelly Cups

2011-10-12T13:14:00.000-05:00

Peanut Butter Filling:

7 1/2 ounces white chocolate, chopped
1/4 cup heavy cream
1 tablespoon light corn syrup
3/4 cup smooth peanut butter
1 teaspoon kosher salt

Chocolate Cups:

1 1/2 pounds bittersweet chocolate, chopped and tempered (see Note)
Fifty 1 1/4-inch-wide, sturdy foil cups
2/3 cup seedless raspberry jam
Maldon salt, for garnish

MAKE THE FILLING:

In a microwave-safe bowl, microwave the white chocolate in 20-second bursts until softened. In a small saucepan, bring the cream and corn syrup to a simmer; stir the cream mixture into the white chocolate. Stir in the peanut butter and salt. Transfer the filling to a piping bag fitted with a medium tip.

MAKE THE CHOCOLATE CUPS:

Spoon the tempered chocolate into a piping bag fitted with a small tip. Line a baking sheet with parchment paper. Set half of the foil cups on the sheet and fill them with chocolate. Tilt the cups to coat them completely, then pour the excess chocolate into a bowl. Turn the coated cups upside down on the baking sheet and let stand for 30 seconds; turn the cups right side up and let stand until the chocolate is firm, about 10 minutes. Repeat to make the remaining chocolate cups.

Half-fill the cups with the peanut butter. Spoon a rounded 1/2 teaspoon of jam over the filling. Pipe chocolate on top of the jam; tap gently to level the chocolate. Top with a few flakes of Maldon salt. Let stand until set, about 15 minutes. Store for up to 1 week.

Notes: Tempering chocolate gives it a beautiful sheen and a firm structure: Put chopped chocolate in a stainless steel bowl set over a saucepan of simmering water. Stir occasionally until melted and 115°. Off the heat, stir the chocolate until it has cooled to 88°, about 15 minutes. If the chocolate hardens, melt and temper it again.

Recipe from Food and Wine, DEC 2010

Italian Beef Stew

2011-10-12T13:06:00.000-05:00

7 teaspoons olive oil, divided
1 1/2 cups chopped onion
1/2 cup chopped carrot
1 tablespoon minced garlic
1/4 cup all-purpose flour
2 pounds boneless chuck roast, trimmed and cut into cubes
3/4 teaspoon salt, divided
1/2 teaspoon black pepper
1 cup dry red wine
3 3/4 cups chopped seeded peeled plum tomato (about 2 pounds)
1 1/2 cups fat-free, lower-sodium beef broth
1/2 cup water
2 teaspoons chopped fresh oregano
2 teaspoons chopped fresh thyme
1 bay leaf
1 (8-ounce) package cremini mushrooms, quartered
3/4 cup (1/4-inch-thick) slices carrot
2 tablespoons chopped fresh basil
1 tablespoon chopped parsley

Heat a Dutch oven over medium-high heat. Add 1 teaspoon oil to pan. Add onion and chopped carrot; sauté 8 minutes, stirring occasionally. Add garlic; sauté for 45 seconds, stirring constantly. Remove from pan.

Add 1 tablespoon oil to pan. Place 1/4 cup flour in a shallow dish. Sprinkle beef with 1/2 teaspoon salt and pepper; dredge in flour. Add half of beef to pan; sauté 6 minutes, browning on all sides. Remove from pan. Repeat procedure.

Add wine to pan, and bring to a boil, scraping pan. Cook until reduced to 1/3 cup (about 5 minutes). Return meat and the onion mixture to pan. Add tomato and next 6 ingredients; bring to a boil. Cover, reduce heat, and simmer for 45 minutes, stirring occasionally. Uncover, and stir in sliced carrot. Simmer, uncovered, for 1 hour or until meat is very tender, stirring occasionally. Discard bay leaf. Stir in remaining 1/4 teaspoon salt, basil, and parsley.

Ivy Manning, Cooking Light, JANUARY 2011

Guinness Lamb Stew

2011-10-12T13:03:00.000-05:00

8 teaspoons olive oil, divided
2 cups chopped onion
1 tablespoon chopped fresh thyme
1 1/2 teaspoons chopped fresh rosemary
3 tablespoons all-purpose flour
2 1/2 pounds boneless leg of lamb, trimmed and cut into 1-inch cubes
1 teaspoon salt, divided
3/4 teaspoon freshly ground black pepper, divided
2 cups Guinness Stout
1 tablespoon tomato paste
3 cups fat-free, lower-sodium beef broth
1 bay leaf
2 cups cubed peeled Yukon gold potato
2 cups 1-inch-thick diagonally sliced carrot
8 ounces baby turnips, peeled and quartered
1 tablespoon whole-grain Dijon mustard
1/3 cup chopped fresh parsley

Heat a large Dutch oven over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add onion, thyme, and rosemary; sauté for 5 minutes, stirring occasionally. Place onion mixture in a large bowl. Place flour in a shallow dish. Sprinkle lamb evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper. Dredge lamb in flour, and shake off excess. Return pan to medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add half of lamb mixture to pan; sauté for 6 minutes, turning to brown on all sides. Add browned lamb to onion mixture. Repeat the procedure with remaining lamb and remaining 1 tablespoon oil.

Add beer to pan; bring to a boil, scraping pan to loosen browned bits. Cook until reduced to 1 cup (about 5 minutes). Return onion mixture and lamb to pan. Stir in the tomato paste; cook 30 seconds. Add broth and bay leaf; bring to a boil. Cover, reduce heat, and simmer for 1 hour and 15 minutes, stirring occasionally. Uncover and stir in potato, carrot, and turnips. Simmer, uncovered, for 1 1/2 hours or until meat and vegetables are tender. Stir in remaining 1/2 teaspoon salt, the remaining 1/4 teaspoon pepper, and 1 tablespoon mustard. Ladle about 1 cup stew into each of 7 bowls; sprinkle evenly with parsley.

Ivy Manning, Cooking Light, JANUARY 2011

Homemade Chocolate-Dipped Caramels

2011-10-12T13:00:00.000-05:00

1 cup sugar
1 cup dark corn syrup
1 cup butter
1 (14-oz.) can sweetened condensed milk
1 teaspoon vanilla extract
1 (12-oz.) package semisweet chocolate morsels
2 tablespoons shortening
Wax paper
Chopped crystallized ginger (optional)
Coarse sea salt (optional)

Bring first 3 ingredients to a boil in a 3-qt. saucepan over medium heat; cook, without stirring, 7 minutes.

Stir in condensed milk, and bring to a boil over medium heat; cook, stirring constantly, until a candy thermometer registers 238° to 240° (soft ball stage), about 20 to 25 minutes.

Remove from heat, and stir in vanilla. Pour into a buttered 8-inch square pan. Let stand at room temperature 8 hours.

Invert caramel onto a cutting board; cut into 1-inch squares using a bench scraper or knife.

Cook chocolate and shortening in a saucepan over medium heat 3 to 5 minutes until melted and smooth. Remove from heat. Toss caramels in chocolate mixture, in batches, until thoroughly coated, using a fork. Transfer to wax paper. Sprinkle with crystallized ginger or coarse sea salt, if desired. Chill 1 hour. Let stand at room temperature 30 to 45 minutes before serving. Store leftovers in refrigerator up to 5 days.

Southern Living, FEBRUARY 2011

Peanut Butter Truffles

2011-10-12T12:56:00.000-05:00

1 (12-oz.) package semisweet chocolate morsels
1/2 cup whipping cream
3 tablespoons creamy peanut butter
3/4 cup finely chopped, lightly salted roasted peanuts
Wax paper

Microwave first 3 ingredients in a medium-size microwave-safe bowl at HIGH 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals. Let cool 10 minutes.

Beat chocolate mixture at medium speed with an electric mixer 1 to 2 minutes or until whipped and smooth. Cover and chill 2 hours or until firm.

Shape chocolate mixture into 1-inch balls, using a small ice-cream scoop. Roll in chopped peanuts. (If chocolate mixture becomes too soft to shape, refrigerate until firm.) Place on wax paper-lined baking sheets. Chill 1 hour before serving. Store truffles in an airtight container in refrigerator up to 5 days.

Southern Living, FEBRUARY 2011

Tipsy Pecan Clusters

2011-10-12T12:53:00.000-05:00

60 pecan halves
6 tablespoons bourbon, divided
1/2 teaspoon kosher salt
Wax paper
26 caramels (about 1/2 [14-oz.] package caramels)
2 tablespoons butter, divided
1 (4-oz.) bittersweet chocolate baking bar, chopped
Garnish: kosher salt

Preheat oven to 350°. Toss pecans with 4 Tbsp. bourbon in a small bowl, and let stand 30 minutes, stirring occasionally. Drain pecans, and toss with kosher salt. Bake pecans in a single layer in a jelly-roll pan 10 to 12 minutes or until toasted and fragrant, stirring halfway through. Cool in pan completely (about 30 minutes).

Remove pecans from pan; line pan with wax paper. Lightly grease wax paper. Return pecans to pan, and divide into 12 clusters (5 pecans per cluster).

Cook caramels, 1 Tbsp. butter, and remaining 2 Tbsp. bourbon in a heavy saucepan over low heat, stirring constantly, 12 to 14 minutes or until caramels melt and mixture is smooth.

Top each pecan cluster with about 1 Tbsp. caramel mixture. Freeze 30 minutes.

Microwave chocolate and remaining 1 Tbsp. butter in a glass measuring cup at HIGH 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals. Drizzle over clusters. Let stand 30 minutes before serving. Garnish, if desired. Candies may be stored in an airtight container in refrigerator up to 5 days.

Southern Living, FEBRUARY 2011

Cheesy Chili Hash Brown Bake

2011-10-12T12:52:00.000-05:00

1 1/2 pounds lean ground beef or turkey
1 (15.5-oz.) can original sloppy joe sauce
1 (15-oz.) can chili with beans
1/2 (30-oz.) package frozen country-style shredded hash browns (about 4 cups)
2 cups (8 oz.) shredded Cheddar cheese

Preheat oven to 425°. Brown ground beef in a large skillet over medium-high heat, stirring often, 7 to 10 minutes or until meat crumbles and is no longer pink. Stir in sloppy joe sauce and chili.

Spoon chili mixture into 8 lightly greased 10-oz. ramekins. Top with frozen

Bake, covered, at 425° for 30 minutes; uncover and bake 10 more minutes or until browned and crisp. Sprinkle with cheese, and bake 5 more minutes or until cheese is melted.

Note: We tested with Manwich Original Sloppy Joe Sauce and Hormel Chili with Beans. Chili mixture can be baked in a lightly greased 13- x 9-inch baking dish as directed.

Southern Living, FEBRUARY 2011

New Orleans Beignets

2011-10-12T12:47:00.000-05:00

1 (1/4-oz.) envelope active dry yeast
1 1/2 cups warm water (105° to 115°), divided
1/2 cup granulated sugar
1 cup evaporated milk
2 large eggs, lightly beaten
1 teaspoon salt
1/4 cup shortening
6 1/2 to 7 cups bread flour
Vegetable oil
Sifted powdered sugar

Make the yeast mixture: Combine yeast, 1/2 cup warm water, and 1 tsp. granulated sugar in bowl of a heavy-duty stand mixer; let stand 5 minutes. Add milk, eggs, salt, and remaining granulated sugar.

Form a dough: Microwave remaining 1 cup water until hot (about 115°); stir in shortening until melted. Add to yeast mixture. Beat at low speed, gradually adding 4 cups flour, until smooth. Gradually add remaining 2 1/2 to 3 cups flour, beating until a sticky dough forms. Transfer to a lightly greased bowl; turn to grease top. Cover and chill 4 to 24 hours.

Roll and cut: Turn dough out onto a floured surface; roll to 1/4-inch thickness. Cut into 2 1/2-inch squares.

Fry until golden: Pour oil to depth of 2 to 3 inches into a Dutch oven; heat to 360°. Fry dough, in batches, 2 to 3 minutes on each side or until golden brown. Drain on a wire rack. Dust immediately with powdered sugar.

Southern Living, FEBRUARY 2011

Paccheri Pasta with Braised Chicken and Saffron Cream

2011-10-12T11:53:00.000-05:00

Photograph: Elinor Carucci
Yield: 4 to 6 servings

2 1/2 to 2 3/4 pounds chicken thighs with skin and bones
2 tablespoons olive oil
2 cups chopped white onions
6 garlic cloves, peeled, crushed
2 cups dry white wine
1 teaspoon saffron threads, crushed
2 cups (or more) low-salt chicken broth
1 pound paccheri (giant rigatoni) or regular rigatoni
1 cup heavy whipping cream
2 tablespoons (or more) fresh lemon juice
2/3 cup chopped fresh basil

Sprinkle chicken with salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add chicken, skin side down, to skillet and cook until golden, about 7 minutes per side. Transfer chicken to plate. Add onions and garlic to drippings in skillet; sauté until onions are slightly softened, 7 to 8 minutes. Add wine and saffron to skillet; bring to boil. Continue to boil until liquid is thickened and reduced by less than half, about 8 minutes. Add 2 cups chicken broth to skillet. Return chicken to skillet; bring to boil. Reduce heat to low. Cover; simmer gently until chicken is very tender (adjust heat to prevent boiling and turn chicken over after 30 minutes), about 1 hour total. Transfer chicken to plate and cool.

Reserve skillet with juices. Remove skin and bones from chicken and discard. Tear chicken meat into bite-size pieces; place in medium bowl and reserve.

Cook pasta in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain; return to pot.

Meanwhile, spoon off fat from juices in skillet; discard fat. Add cream to juices in skillet and boil until sauce is reduced to 2 1/2 cups and is thick enough to coat spoon, about 10 minutes. Stir in 2 tablespoons lemon juice, then chicken pieces. Stir over medium heat until heated through, adding more broth by 1/4 cupfuls to thin sauce as needed and adding more lemon juice by teaspoonfuls, if desired, about 5 minutes. Season with salt and pepper. Add chicken mixture to pasta in pot and toss to coat. Stir in basil. Transfer pasta to plates.

Recipe by Isaac Becker, Bar La Grassa, Minneapolis, Minnesota, September 2010

Milk Bar's Crack Pie

2011-10-12T11:42:00.000-05:00

Anyone who has taken a bite of this Milk Bar best seller immediately knows the reason for the sassy name. Once you start eating this rich, salty-sweet pie with its oat cookie crust, you won't be able to stop.

Photograph: Christopher Griffith
Yield: 10 to 12 servings

Oat Cookie Crust:

Nonstick vegetable oil spray
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, room temperature, divided
5 1/2 tablespoons (packed) golden brown sugar, divided
2 tablespoons sugar
1 large egg
3/4 cup plus 2 tablespoons old-fashioned oats
1/2 cup all purpose flour
1/8 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon (generous) salt

Filling:

3/4 cup sugar
1/2 cup (packed) golden brown sugar
1 tablespoon nonfat dry milk powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted, cooled slightly
6 1/2 tablespoons heavy whipping cream
4 large egg yolks
1 teaspoon vanilla extract
Powdered sugar (for dusting)

Oat Cookie Crust:

Preheat oven to 350°F. Line 13x9x2-inch metal baking pan with parchment paper; coat with nonstick spray. Combine 6 tablespoons butter, 4 tablespoons brown sugar, and 2 tablespoons sugar in medium bowl. Using electric mixer, beat mixture until light and fluffy, occasionally scraping down sides of bowl, about 2 minutes. Add egg; beat until pale and fluffy. Add oats, flour, baking powder, baking soda, and salt and beat until well blended, about 1 minute. Turn oat mixture out onto prepared baking pan; press out evenly to edges of pan. Bake until light golden on top, 17 to 18 minutes. Transfer baking pan to rack and cool cookie completely.

Using hands, crumble oat cookie into large bowl; add 3 tablespoons butter and 1 1/2 tablespoons brown sugar. Rub in with fingertips until mixture is moist enough to stick together. Transfer cookie crust mixture to 9-inch-diameter glass pie dish. Using fingers, press mixture evenly onto bottom and up sides of pie dish. Place pie dish with crust on rimmed baking sheet.

Filling:

Position rack in center of oven and preheat to 350°F. Whisk both sugars, milk powder, and salt in medium bowl to blend. Add melted butter and whisk until blended. Add cream, then egg yolks and vanilla and whisk until well blended. Pour filling into crust. Bake pie 30 minutes (filling may begin to bubble). Reduce oven temperature to 325°F. Continue to bake pie until filling is brown in spots and set around edges but center still moves slightly when pie dish is gently shaken, about 20 minutes longer. Cool pie 2 hours in pie dish on rack. Chill uncovered overnight. DO AHEAD Can be made 2 days ahead. Cover; keep chilled.

Sift powdered sugar lightly over top of pie. Cut pie into wedges and serve cold.

Recipe by Christina Tosi, Momofuku Milk Bar, New York, New York, September 2010

Pumpkin Pancakes

2011-10-12T10:04:00.000-05:00

1 cup whole wheat pastry flour (you can use all-purpose flour, just be careful not to overmix the batter!)
3/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3 tablespoons light brown sugar, packed
2 large eggs
1 tablespoon brown butter, melted
1/3 cup buttermilk
1/2 cup fat free half & half (you can use regular milk, cream, or more buttermilk here if you like!)
1/2 teaspoon pure vanilla extract
1/3 cup pumpkin puree
Directions:

for the brown butter:

place butter in a small saucepan over high heat, and allow to melt. swirl the pan occasionally, and the butter will begin to make popping and hissing sounds as it bubbles up and the milk solids cook.

as soon as the milk solids have turned brown and the butter smells nutty, remove it from the heat and allow to cool.

for the pancakes:

using a fine mesh sieve, sift the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg into a medium-sized bowl. add the brown sugar, and whisk to combine the dry ingredients.

in a small bowl, whisk together the eggs, melted brown butter, buttermilk, half & half and vanilla extract. whisk to combine. whisk the pumpkin into the wet ingredients, mixing to combine.

pour the wet ingredients into the dry, and whisk until just combined. don't overmix, otherwise you'll have tough pancakes.

whether you're using a griddle, a nonstick pan or a skillet, set it over medium-low heat.

preheat the oven to 250 degrees F.

to test if your pan is ready, flick a few drops of water onto your skillet. if the droplets sizzle and dance across the surface, you're ready to make pancakes! spray the skillet or griddle with nonstick cooking spray, or melt 1 tablespoon of butter into the skillet.

pour about 2 tablespoons of pancake batter onto the skillet to form each pancake, leaving room in between each one so they don't stick together. allow the pancakes to cook until you see bubbles form on the surface. this can take less than a minute, so don't walk away! carefully flip the pancakes over, and allow to cook on the other side for 30-45 seconds more.

transfer the cooked pancakes to a small baking dish or cookie tray and place in the 250 degrees F oven to keep warm while you make the remaining pancakes. serve with a pat of butter and plenty of maple syrup.

the pancakes are best eaten fresh, but you can store leftover pancakes in an airtight container in the fridge for up to 2 days, or a month in the freezer. to re-heat from the freezer, wrap the pancakes in a paper towel and cook in the microwave in 30-second increments until heated through.

Recipe from food + words

Spiced Chocolate Torte Wrapped in Chocolate Ribbons

2011-10-09T13:38:00.000-05:00

Cake:

1 1/2 cups (3 sticks) butter, room temperature
2 cups sugar
8 eggs, seperated, room temperature
10 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), melted, lukewarm
1 1/2 cups finely chopped pecans
2 teaspoons vanilla
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon freshly grated nutmeg
1 1/3 cups unbleached all purpose flour, sifted (measured, then sifted)
Pinch of salt
Pinch of cream of tartar

Buttercream:

3/4 cup sugar
1/2 cup light corn syrup
4 jumbo egg yolks
1 1/2 cups (3 sticks) butter, cut into small pieces, room temperature
6 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), melted and cooled (but still pourable)
1/4 cup dark rum

Glaze:

12 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped
3/4 cup (1 1/2 sticks) unsalted butter, cut into 12 pieces
2 tablespoons honey
3/4 teaspoon instant espresso powder or instant coffee powder

Chocolate ribbons:

7 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
1/2 cup light corn syrup, divided
7 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), broken into pieces

Test-kitchen tips:

1. Chill the buttercream for 30 minutes to firm it up before spreading it on the cake layers. This makes the spreading much easier and ensures that the buttercream will hold up when the cake layers are assembled.

2. Dusting the chocolate ribbon dough with powdered sugar before rolling it through the pasta machine helps to prevent it from sticking.

3. If the bittersweet chocolate strips don't stick when you place them atop the white chocolate strips for the ribbon assembly, lightly brush one side of the bittersweet chocolate strips with light corn syrup, then place atop the white chocolate strips, syrup side down, and press lightly to adhere.

Cake:

Position rack in center of oven and preheat to 350°F. Butter and flour three 9-inch-diameter cake pans with 11/2-inch-high sides. Line bottom of each cake pan with waxed paper; butter and flour waxed paper.

Using electric mixer, cream butter in large bowl. Gradually beat in sugar until smooth. Beat in egg yolks 1 at a time. Blend in melted chocolate. Slowly mix in pecans, vanilla, and spices. Gently fold in flour in 4 batches (batter will be very thick and dense).

Using electric mixer fitted with clean dry beaters, beat egg whites with salt and cream of tartar in another large bowl until medium peaks form. Gently fold 1/4 of whites into batter to lighten, then fold in remaining whites. Divide batter among prepared pans, spreading evenly. Bake until toothpick inserted into center of cake comes out clean, 35 to 40 minutes. Run knife around sides of each cake. Let stand 10 minutes. Invert cakes onto racks. Cool to room temperature. DO AHEAD Cakes can be made up to 2 weeks ahead. Wrap tightly and freeze.

Buttercream:

Stir sugar and corn syrup in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and boil 1 minute. Meanwhile, using electric mixer, beat egg yolks in medium bowl until pale and thick. Gradually beat in hot sugar syrup; continue beating until mixture is completely cool, about 5 minutes. Beat in butter 1 piece at a time, incorporating each piece completely before adding next. Blend in melted chocolate, then rum. (If buttercream looks broken or curdled, place bowl with buttercream over medium heat on stove burner and whisk 5 to 10 seconds to warm mixture slightly, then remove from heat and beat mixture again on medium speed. Repeat warming and beating as many times as needed until buttercream is smooth.)

Reserve 1/2 cup buttercream. Set 1 cake layer, flat side up, on rack; spread with half of remaining buttercream. Top with second cake layer; spread with remaining buttercream. Top with third cake layer; use reserved 1/2 cup buttercream to fill in seam where cake layers meet. Freeze cake until buttercream is firm, about 2 hours.

Glaze:

Stir all ingredients in top of double boiler over gently simmering water until mixture is smooth. Remove from over water. Stir until glaze is thickened, about 5 minutes (do not allow glaze to set).

Pour 3/4 of glaze over top of cake. Carefully and quickly tilt cake back and forth so glaze coats sides; smooth sides with spatula, adding some of remaining glaze where necessary. Chill cake until glaze is set.

Chocolate ribbon:

Melt white chocolate in top of double boiler over gently simmering water; stir until smooth. Stir in 1/4 cup corn syrup. Pour onto baking sheet. Chill until firm, 30 to 40 minutes. Transfer white chocolate to work surface and knead several minutes. Shape white chocolate dough into ball. Wrap in plastic. Let white chocolate dough stand at room temperature 1 hour.

Repeat with bittersweet chocolate and remaining 1/4 cup corn syrup.

Cut white chocolate dough into 4 pieces. Flatten 1 piece into rectangle. Turn pasta machine to widest setting. Run chocolate through 3 times, folding into thirds before each run. Adjust machine to next narrower setting. Run chocolate through machine without folding. If chocolate is more than 1/16 inch thick, run through next narrower setting. Lay chocolate piece on rimless baking sheet. Repeat flattening, folding, and rolling with remaining chocolate pieces. Repeat process with bittersweet chocolate dough.

Cut four 8x1-inch strips from rolled white chocolate dough and four 8x1/2-inch strips from rolled bittersweet chocolate dough. Center bittersweet chocolate strips atop white chocolate strips to form 4 ribbons. Run 1 ribbon from base of cake to center. Arrange remaining 3 chocolate ribbons equidistant from each other in same fashion so ribbons meet in center (Step 1).

Cut ten 6 1/2x1-inch strips from rolled white chocolate dough and ten 61/2x1/2-inch strips from rolled bittersweet chocolate dough. Center bittersweet chocolate strips atop white chocolate strips to form 10 ribbons. Cut ends off 2 ribbons on diagonal. Starting at center, drape ribbons over top and sides of cake to form trailers. To form loops for bows, fold remaining 8 ribbons in half, layered side out. Cut ends into V shapes (Step 2). Arrange ribbon halves with V shapes at center of cake to form bow (Step 3).

Cut one 3x1-inch strip of white chocolate and one 3x1/2-inch strip of bittersweet chocolate. Center bittersweet chocolate strip atop white chocolate strip. Fold in ends of chocolate strips and pinch to resemble knot; place in center of bow. Carefully transfer cake to serving platter or cake stand. DO AHEAD Cake can be prepared up to 1 day ahead. Cover and refrigerate. Bring cake to room temperature before serving.

Recipe by Betty Rosbottom
Photograph by Dan Forbes
December 2010

Spinach-Parmesan Souffles

2011-10-09T13:22:00.001-05:00

1/4 cup (1/2 stick) unsalted butter
6 tablespoons all purpose flour
1 1/4 cups buttermilk
1 9- to 10-ounce package frozen chopped spinach, thawed, squeezed dry
1 1/2 cups grated Parmesan cheese
6 large egg yolks
2 teaspoons coarse kosher salt
3/4 teaspoon freshly ground black pepper
8 large egg whites

Special Equipment
8 1-cup soufflé dishes or custard cups

Preheat oven to 375°F. Butter eight 1-cup soufflé dishes or custard cups; place on large rimmed baking sheet. Melt 1/4 cup butter in large saucepan over medium heat. Add flour; whisk 1 minute. Add buttermilk; whisk 1 minute. Stir in spinach and next 4 ingredients. Set aside.

Using electric mixer, beat egg whites in large bowl until firm peaks form. Fold egg whites into spinach mixture in 3 additions. Divide equally among prepared dishes.

Bake soufflés until puffed and brown on top, about 30 minutes. Serve immediately.

One serving contains:
Calories (kcal) 242.5
%Calories from Fat 56.7
Fat (g) 15.3
Saturated Fat (g) 7.9
Cholesterol (mg) 188.9
Carbohydrates (g) 7.9

Bon Appetit, Dec 2010

Tartar Sauce

2011-10-07T18:47:00.000-05:00

1/2 cup Mayonnaise
2 tablespoons sweet pickle relish
2 teaspoons chopped fresh parsley
2 teaspoons minced onion
1/2 teaspoon fresh lemon juice
1/2 teaspoon Dijon mustard

Combine all ingredients in a small bowl; stir well.

David Bonom, Cooking Light, NOVEMBER 2010

Mayonnaise

2011-10-07T18:43:00.000-05:00

2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
1 large pasteurized egg yolk
1/2 cup canola oil
1/4 cup olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Combine first 3 ingredients in a medium bowl; stir well with a whisk. Combine oils; slowly drizzle oil mixture into egg mixture, stirring constantly with a whisk until mixture is thick and smooth. Stir in salt and pepper.

David Bonom, Cooking Light, NOVEMBER 2010

Remoulade

2011-10-07T18:35:00.000-05:00

3/4 cup Mayonnaise
2 teaspoons finely chopped onion
2 teaspoons chopped cornichons
1 teaspoon chopped fresh flat-leaf parsley
1 teaspoon chopped fresh chives

Combine all ingredients in a medium bowl, and stir well.

David Bonom, Cooking Light, NOVEMBER 2010

Bechamel Sauce

2011-10-07T18:26:00.000-05:00

1 3/4 cups 2% reduced-fat milk
1/2 cup thinly sliced onion
Dash of freshly grated whole nutmeg
1 bay leaf
2 tablespoons butter
1 1/2 tablespoons all-purpose flour
1/4 teaspoon salt
Dash of ground white pepper

Combine first 4 ingredients in a small saucepan over medium-high heat; bring to a simmer. Remove from heat; cover and let stand 15 minutes. Strain milk mixture through a sieve over a bowl; discard solids.

Wipe pan clean with paper towels. Melt butter in pan over medium heat. Add flour to pan; cook 1 minute, stirring constantly. Gradually add strained milk, stirring with a whisk until blended. Bring to a boil; cook 9 minutes or until thickened, stirring constantly. Remove from heat; stir in salt and pepper.

David Bonom, Cooking Light, NOVEMBER 2010

Mushroom Gravy

2011-10-07T18:22:00.000-05:00

1 tablespoon olive oil
1/2 cup chopped onion
1 1/2 tablespoons chopped fresh sage
1/4 teaspoon salt
1 (8-ounce) package presliced mushrooms
1/4 cup Madeira wine or dry sherry
3 cups Roasted Chicken Stock
1 1/2 tablespoons all-purpose flour
2 tablespoons water
2 tablespoons butter
1/8 teaspoon freshly ground black pepper

Heat oil in a nonstick skillet over medium-high heat. Add onion to pan; sauté 1 minute. Add sage, salt, and mushrooms; sauté 11 minutes or until mushrooms are browned. Add wine; cook 30 seconds or until liquid almost evaporates. Stir in Roasted Chicken Stock. Boil; cook until reduced to 2 cups (about 14 minutes).

Combine flour and water in a bowl, stirring until smooth. Add flour mixture to pan; return to a boil. Reduce heat; simmer 2 minutes or until slightly thickened, stirring occasionally. Remove from heat. Stir in butter, 1 tablespoon at a time, stirring until butter melts. Stir in pepper.

David Bonom, Cooking Light, NOVEMBER 2010

Red Wine Reduction

2011-10-07T18:11:00.001-05:00

2 cups Roasted Chicken Stock
1 cup zinfandel or other fruity dry red wine
1/3 cup finely chopped shallots
1 tablespoon tomato paste
1 thyme sprig
5 teaspoons butter
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper

Place Roasted Chicken Stock in a small saucepan over medium-high heat; bring to a boil. Cook until reduced to 1/2 cup (about 20 minutes). Place stock in a bowl; keep warm.

Combine wine and next 3 ingredients (through thyme) in pan over medium-high heat; bring to a boil. Cook until reduced to 1/3 cup (about 8 minutes). Stir in reserved stock; return mixture to a boil. Cook until reduced to 2/3 cup (about 7 minutes). Strain mixture through a sieve over a bowl; discard solids. Stir in butter, 1 teaspoon at a time, stirring until butter melts. Stir in salt and pepper.

David Bonom, Cooking Light, NOVEMBER 2010

Roast Lamb with Pomegranate Sauce

2011-10-07T17:37:00.000-05:00

2 teaspoons olive oil
1 (1-pound) boneless leg of lamb, trimmed
3/4 teaspoon kosher salt, divided
1/2 teaspoon black pepper
3/4 cup chopped onion
2 garlic cloves, crushed
1/3 cup red wine
1 1/2 cups fat-free, lower-sodium chicken broth, divided
1/4 cup pomegranate juice
2 teaspoons sugar
2 teaspoons all-purpose flour

Preheat oven to 375°.

Heat a large ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle lamb with 1/2 teaspoon salt and pepper; add lamb to pan. Sauté 10 minutes, turning to brown on all sides. Place pan in oven; bake at 375° for 15 minutes or until a thermometer inserted in thickest portion registers 130°. Remove lamb from pan; let stand 10 minutes.

Place pan over medium-high heat. Add onion and garlic to pan; sauté for 3 minutes, stirring occasionally. Add red wine; bring to a boil. Cook until liquid almost evaporates, scraping pan to loosen browned bits. Stir in remaining 1/4 teaspoon salt, 1 cup broth, juice, and sugar; bring to a boil. Cook until reduced to 1/2 cup (about 10 minutes), stirring occasionally. Combine remaining 1/2 cup broth and flour, stirring until smooth. Add flour mixture to pan; bring to a boil. Cook 1 minute, stirring occasionally. Strain mixture through a fine-mesh sieve; discard solids. Serve sauce with lamb.

Julianna Grimes, Cooking Light, DECEMBER 2010

Cranberry-Eggnog Muffins

2011-10-07T16:04:00.000-05:00

For the Muffins:

Cooking spray
1 cup dried cranberries, roughly chopped
1/2 cup rum or apple juice
2 1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 cup packed light brown sugar
1/2 teaspoon salt
1 stick unsalted butter, melted
1 1/2 cups eggnog
2 large eggs, at room temperature
1 tablespoon vanilla extract

For the Topping:

1 1/2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 1/2 sticks unsalted butter, melted
3/4 teaspoon salt
1 1/4 cups packed light brown sugar

Prepare the muffins: Preheat the oven to 375 degrees F. Mist a 12-cup muffin pan with cooking spray. Warm the cranberries and rum in a small saucepan over medium heat, then remove from the heat and let steep 5 minutes. Drain.

Whisk the flour, baking powder, brown sugar and salt in a medium bowl.

Whisk the butter, eggnog, eggs and vanilla in another bowl. Gently fold into the flour mixture. (The batter will be lumpy; do not overmix.) Fold in the cranberries. Divide the batter evenly among the muffin cups.

Make the topping: Mix the flour, cinnamon, nutmeg, butter, salt and brown sugar in a bowl with your fingertips until it looks like wet sand. Sprinkle generously over the batter.

Bake until the muffins are golden brown and a toothpick inserted into the center comes out clean, about 30 minutes. Cool slightly in the pan, then carefully remove to a rack.

Photograph by Andrew Mccaul

Low-Fat Scalloped Potatoes

2011-10-07T16:01:00.000-05:00

2 tablespoons unsalted butter, plus more for the dish
Kosher salt
3 pounds Yukon gold potatoes, peeled and thinly sliced
2 tablespoons all-purpose flour
1 cup low-fat milk (1%), at room temperature
1 cup whole milk, at room temperature
Freshly ground pepper
1/4 teaspoon freshly grated nutmeg
1/4 cup grated gruyere cheese

Preheat the oven to 350 degrees F. Lightly butter a 3-quart baking dish. Bring a large pot of salted water to a boil; add the potatoes and cook until just tender, 8 to 10 minutes. Drain the potatoes and return to the pot.

Meanwhile, melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour with a wooden spoon to make a paste. Cook, stirring, until the paste puffs slightly, about 1 minute. Gradually whisk in both milks and simmer, whisking constantly, until thickened, about 3 minutes. Remove from the heat and whisk in 1/2 teaspoon pepper, 1 1/2 teaspoons salt and the nutmeg. Pour the sauce over the potatoes and gently toss to coat.

Transfer the potato mixture to the prepared baking dish and sprinkle with the gruyere. Bake until heated through, about 10 minutes. Switch the oven to the broiler setting and broil the potatoes until browned on top, about 5 minutes. Let rest 10 minutes before serving.

Per serving: Calories 290; Fat 7 g (Saturated 4 g); Cholesterol 22 mg; Sodium 546 mg; Carbohydrate 46 g; Fiber 3 g; Protein 10 g

Photograph by Andrew Mccaul

Fleur de Sel Caramels

2011-10-07T15:38:00.000-05:00

Vegetable oil
1 1/2 cups sugar
1/4 cup light corn syrup
1 cup heavy cream
5 tablespoons unsalted butter
1 teaspoon fine fleur de sel, plus extra for sprinkling
1/2 teaspoon pure vanilla extract

Prep the pan.

Line an 8-inch-square baking pan with parchment paper, allowing it to drape over 2 sides, then brush the paper lightly with oil.

Boil the sugar.

In a deep saucepan (6 inches wide and 4 1/2 inches deep), combine 1/4 cup water, the sugar and corn syrup and bring them to a boil over medium-high heat. Boil until the mixture is a warm golden brown. Don't stir -- just swirl the pan.

Heat the cream.

In the meantime, in a small pot, bring the cream, butter and 1 teaspoon of fleur de sel to a simmer over medium heat. Turn off the heat and set aside.

Finish the caramel.

When the sugar mixture is done, turn off the heat and slowly add the cream mixture to the sugar mixture. Be careful -- it will bubble up violently. Stir in the vanilla with a wooden spoon and cook over medium-low heat for about 10 minutes, until the mixture reaches 248 degrees F (firm ball) on a candy thermometer.

Fill the pan.

Very carefully (it's hot!) pour the caramel into the prepared pan and refrigerate for a few hours, until firm.

Cut the caramel.

When the caramel is cold, pry the sheet from the pan onto a cutting board. Cut the square in half.

Roll it up.

Starting with a long side, roll the caramel up tightly into an 8-inch-long log.

Cut into pieces.

Sprinkle the log with fleur de sel, trim the ends and cut into 8 pieces. (Start by cutting the log in half, then continue cutting each piece in half until you have 8 equal pieces.) It's easier to cut the caramels if you brush the knife with flavorless oil like corn oil.

Wrap the candies.

Cut glassine or parchment paper into 4-by-5-inch pieces and wrap each caramel individually, twisting the ends. Store in the refrigerator and serve the caramels chilled.

Photograph by Quentin Bacon

Chocolate Chip Challah Bread

2011-10-07T15:35:00.000-05:00

2 packets active dry yeast (4 1/2 teaspoons)
1/2 cup sugar, plus a pinch
7 cups all-purpose flour, plus more for dusting
1 tablespoon salt
2 large eggs
1/2 cup vegetable oil, plus more for the bowl
1 cup semisweet chocolate chips

Preheat the oven to 375 degrees F. Mix the yeast, a pinch of sugar and 1 cup warm water in a small bowl. Set aside while you measure out the other dry ingredients, or until frothy.

Whisk 3 1/2 cups flour, the remaining 1/2 cup sugar and the salt in a large bowl. Pour in the yeast mixture and stir with a wooden spoon. Add 1 egg, the vegetable oil and 1 cup warm water; stir until combined. Gradually stir in the remaining 3 1/2 cups flour until the dough starts to come together. Mix in the chocolate chips.

Turn the dough out onto a floured surface and knead until smooth, about 8 minutes. Transfer to a large oiled bowl, cover with plastic wrap and let rise in a warm place until doubled in size, 1 hour to 1 hour, 30 minutes.

Divide the dough into 3 equal portions. On a floured surface, roll each portion into a ball, then roll each ball into a 1 1/2-to-2-inch-wide strand, about 16 inches long. Lay the strands side by side on a sheet of parchment paper and pinch them together at one end.

Braid the 3 strands: Cross the right strand over the middle strand. Then cross the left strand over the middle strand. Repeat, crossing the right strand over the middle strand, then the left over the middle, until all of the dough is braided. Pinch the dough together at the end.

Slide the loaf (with the parchment paper) onto a baking sheet. Beat the remaining egg with 1 tablespoon water in a small bowl, then brush the egg wash all over the loaf. Bake until golden brown, about 30 minutes.

Photograph by Yunhee Kim

Chicken and White Bean Soup

2011-10-07T15:13:00.000-05:00

2 smoked bacon slices, chopped
12 ounces skinless, boneless chicken thighs, trimmed and cut into 2-inch pieces
1/2 cup chopped onion
1 garlic clove, minced
1 cup chopped plum tomato
2 tablespoons chopped fresh oregano
1/4 teaspoon black pepper
2 cups water
2 cups fat-free, lower-sodium chicken broth
2/3 cup uncooked orzo (rice-shaped pasta)
1 (15-ounce) can organic white beans, rinsed and drained
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon white wine vinegar
1/4 teaspoon salt

Cook bacon in a large saucepan over medium heat 7 minutes or until crisp. Remove bacon from pan, reserving drippings in pan; set bacon aside.

Add chicken to drippings in pan; sauté 6 minutes. Remove chicken from pan. Add onion and garlic to pan; cook 4 minutes or until tender. Add tomato, oregano, and pepper; cook for 1 minute, stirring constantly. Return bacon and chicken to pan. Stir in 2 cups water and broth, scraping pan to loosen browned bits. Bring to a boil. Add orzo, and cook for 9 minutes or until al dente. Add beans; cook 2 minutes or until heated. Remove from heat; stir in parsley, vinegar, and salt.

Deb Wise, Cooking Light, APRIL 2011

Hot Bacon Potato Salad with Green Beans

2011-10-07T14:07:00.000-05:00

3 pounds fingerling potatoes, cut in half
1 (8-oz.) package haricots verts (tiny green beans)
1/2 cup white wine vinegar
1 shallot, minced
3 tablespoons honey
1 tablespoon Dijon mustard
1 1/2 teaspoons salt
1 teaspoon pepper
1/2 cup olive oil
2 tablespoons chopped fresh dill
1/4 cup coarsely chopped fresh parsley
4 fully cooked bacon slices, chopped

Bring potatoes and water to cover to a boil in a large Dutch oven over medium-high heat, and cook 20 minutes or until tender. Drain.

Meanwhile, cook green beans in boiling water to cover in a medium saucepan 3 to 4 minutes or until crisp-tender. Plunge in ice water to stop the cooking process; drain.

Whisk together vinegar and next 5 ingredients in a medium bowl. Add oil in a slow, steady stream, whisking constantly, until smooth.

Pour vinegar mixture over potatoes. Just before serving, add green beans, dill, and parsley, and toss gently until blended. Sprinkle with bacon. Serve immediately, or cover and chill until ready to serve.

Southern Living, JULY 2011

Brown Sugar-Cinnamon Peach Pie

2011-10-07T14:00:00.000-05:00

1 1/3 cups cold butter
4 1/4 cups all-purpose flour, divided
1 1/2 teaspoons salt
1/2 to 3/4 cup ice-cold water
8 large fresh, firm, ripe peaches (about 4 lb.)
1/2 cup firmly packed light brown sugar
1/3 cup granulated sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
1 1/2 tablespoons butter, cut into pieces
1 large egg, beaten
1 1/2 tablespoons granulated sugar

Cut 1 1/3 cups butter into small cubes, and chill 15 minutes. Stir together 4 cups flour and 1 1/2 tsp. salt. Cut butter into flour mixture with a pastry blender until mixture resembles small peas. Gradually stir in 1/2 cup ice water with a fork, stirring until dry ingredients are moistened and dough begins to form a ball and leaves sides of bowl, adding more ice water, 1 Tbsp. at a time, if necessary. Turn dough out onto a piece of plastic wrap; press and shape dough into 2 flat disks. Wrap each disk in plastic wrap, and chill 30 minutes to 24 hours.

Preheat oven to 425º. Place 1 dough disk on a lightly floured surface; sprinkle dough lightly with flour. Roll dough to about 1/4-inch thickness. Starting at 1 edge of dough, wrap dough around a rolling pin. Place rolling pin over a 9-inch pie plate, and unroll dough over pie plate. Press dough into pie plate.

Roll remaining dough disk to about 1/4-inch thickness on a lightly floured surface.

Peel peaches, and cut into 1/2-inch-thick slices; cut slices in half. Stir together brown sugar, next 3 ingredients, and remaining 1/4 cup flour in a bowl; add peaches, stirring to coat. Immediately spoon peach mixture into piecrust in pie plate, and dot with 1 1/2 Tbsp. butter. (Do not make mixture ahead or it will become too juicy.)

Carefully place remaining piecrust over filling; press edges of crusts together to seal. Cut off excess crust, and reserve. Crimp edges of pie. If desired, reroll excess crust to 1/4-inch thickness. Cut into 3-inch leaves using a knife. Brush top of pie with beaten egg; top with leaves. Brush leaves with egg; sprinkle with 1 1/2 Tbsp. granulated sugar. Cut 4 to 5 slits in top of pie for steam to escape.

Freeze pie 15 minutes. Meanwhile, heat a jelly-roll pan in oven 10 minutes. Place pie on hot jelly-roll pan.

Bake at 425° on lower oven rack 15 minutes. Reduce oven temperature to 375°; bake 40 minutes. Cover loosely with aluminum foil to prevent excessive browning, and bake 25 more minutes or until juices are thick and bubbly (juices will bubble through top). Transfer to a wire rack; cool 2 hours before serving.

Note: Lovely Lattice: For an equally impressive top crust, cut remaining dough disk in Step 3 into 3 (1 1/2-inch-wide) strips and 8 (1/4-inch-wide) strips using a fluted pastry wheel. Proceed as directed through Step 4. In Step 5, replace whole crust with dough strips, making a lattice design. Omit pastry leaves. Brush lattice with beaten egg, and sprinkle with sugar. Omit slits in crust. Proceed as directed in Steps 6 and 7, shielding just the edges with foil.

Pastry Chef Shae Rehmel, Five & Ten, Athens, Georgia, Southern Living, JULY 2011

Grilled Chicken with Cola Sauce

2011-10-07T13:43:00.000-05:00

1 tablespoon canola oil
2 1/2 tablespoons finely chopped onion
1 garlic clove, minced
3/4 cup cola (such as Coca-Cola)
1/3 cup ketchup
1 tablespoon cider vinegar
2 teaspoons Worcestershire sauce
1 1/2 teaspoons chili powder
1 1/2 tablespoons dark brown sugar
1 tablespoon sweet paprika
1/2 teaspoon salt
1/2 teaspoon ground cumin
6 (6-ounce) skinless, boneless chicken breast halves
Cooking spray

Preheat grill to medium-high heat.

Heat a medium saucepan over medium-high heat. Add oil to pan; swirl to coat. Add onion to pan; sauté 2 minutes, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly. Stir in cola and next 4 ingredients (through chili powder); bring to a boil. Reduce heat, and simmer 15 minutes or until sauce reduces to 3/4 cup, stirring occasionally. Set 6 tablespoons sauce aside.

Combine sugar and next 3 ingredients (through cumin), stirring well. Rub spice mixture evenly over both sides of chicken. Arrange chicken on a grill rack coated with cooking spray; baste with 3 tablespoons remaining sauce. Grill 5 minutes. Turn chicken over; baste with 3 tablespoons sauce. Grill 5 minutes or until done. Serve with reserved 6 tablespoons sauce.

David Bonom, Cooking Light, SEPTEMBER 2011

Creamy, Light Macaroni and Cheese

2011-10-07T13:39:00.000-05:00

3 cups cubed peeled butternut squash (about 1 [1-pound] squash)
1 1/4 cups fat-free, lower-sodium chicken broth
1 1/2 cups fat-free milk
2 garlic cloves
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons fat-free Greek yogurt
1 1/4 cups (5 ounces) shredded Gruyère cheese
1 cup (4 ounces) grated pecorino Romano cheese
1/4 cup (1 ounce) finely grated fresh Parmigiano-Reggiano cheese, divided
1 pound uncooked cavatappi
Cooking spray
1 teaspoon olive oil
1/2 cup panko (Japanese breadcrumbs)
2 tablespoons chopped fresh parsley

Preheat oven to 375°.

Combine squash, broth, milk, and garlic in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium, and simmer until squash is tender when pierced with a fork, about 25 minutes. Remove from heat.

Place the hot squash mixture in a blender. Add salt, pepper, and Greek yogurt. Remove the center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Place blended squash mixture in a bowl; stir in Gruyère, pecorino Romano, and 2 tablespoons Parmigiano-Reggiano. Stir until combined.

Cook pasta according to package directions, omitting salt and fat; drain well. Add pasta to squash mixture, and stir until combined. Spread mixture evenly into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.

Heat oil in a medium skillet over medium heat. Add panko, and cook for 2 minutes or until golden brown. Remove from heat; stir in remaining 2 tablespoons Parmigiano-Reggiano cheese. Sprinkle evenly over the hot pasta mixture. Lightly coat topping with cooking spray.

Bake at 375° for 25 minutes or until bubbly. Sprinkle with parsley, and serve immediately.

Sidney Fry, MS, RD, Cooking Light, SEPTEMBER 2011

Apricot-Glazed Pork Kebabs

2011-10-07T13:35:00.000-05:00

1 (10-ounce) jar apricot preserves
2 tablespoons lower-sodium soy sauce
1 tablespoon fresh lemon juice
2 garlic cloves, minced
2 (1-pound) pork tenderloins, trimmed and cut into 1-inch pieces
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
Cooking spray

Preheat grill to medium-high heat.

Place preserves in a 2-cup glass measure. Microwave at HIGH 1 minute, stirring after 30 seconds. Stir in soy sauce, juice, and garlic. Place 3/4 cup apricot mixture in a large zip-top plastic bag; reserve remaining apricot mixture. Add pork to bag, and seal. Marinate at room temperature for 30 minutes. Remove pork from bag, and discard marinade. Thread pork evenly onto 16 (8-inch) skewers. Sprinkle pork evenly with salt and black pepper. Set aside 1/4 cup apricot mixture. Place pork on a grill rack coated with cooking spray; baste with half of remaining apricot mixture. Grill 3 1/2 minutes. Turn pork over; baste with other half of remaining apricot mixture. Grill 3 1/2 minutes or until desired degree of doneness. Remove pork from grill. Brush with reserved 1/4 cup apricot mixture.

Joanne Weir, Cooking Light, SEPTEMBER 2011

Ciabatta French Toast with Warm Apple Maple Syrup

2011-10-07T13:29:00.000-05:00

1/4 cup apple cider
1 teaspoon cornstarch
2 teaspoons butter
2 tablespoons finely chopped shallots
2 cups sliced McIntosh apples
1/4 cup maple syrup
6 (2-ounce) slices ciabatta bread
3 ounces Gruyère cheese, cut into thin slices
1/2 cup fat-free milk
1/3 cup low-fat buttermilk
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon freshly ground black pepper
1 large egg
1 large egg white
4 teaspoons butter, divided
3 tablespoons chopped pecans, toasted

Combine cider and cornstarch in a small bowl, stirring with a whisk. Melt 2 teaspoons butter in a large nonstick skillet over medium heat. Add shallots to pan; cook 1 minute, stirring frequently. Add the cider mixture, apples, and syrup to pan. Bring to a boil, stirring frequently. Reduce heat to low; cook 3 minutes or until apples begin to soften, stirring occasionally. Set aside, and keep warm.

Cut a horizontal slit through bottom crust of each bread slice to form a pocket; stuff 1/2 ounce cheese evenly into each pocket. Combine fat-free milk, buttermilk, and next 5 ingredients (through egg white) in a shallow dish, stirring well with a whisk. Working with 1 stuffed bread slice at a time, place bread slice into milk mixture, turning gently to coat both sides.

Heat a large nonstick skillet over medium-high heat. Melt 2 teaspoons butter in pan. Add 3 coated bread slices to pan, and cook for 2 minutes on each side or until lightly browned. Repeat procedure with remaining 2 teaspoons butter and remaining 3 coated bread slices.

Place 1 French toast slice onto each of 6 plates; top each serving with about 3 tablespoons sauce and 1 1/2 teaspoons pecans.

Cheryl Alters Jamison & Bill Jamison, Cooking Light, SEPTEMBER 2011

Chicken Tostadas and Avocado Dressing

2011-10-07T13:03:00.000-05:00

2 tablespoons reduced-fat sour cream
2 tablespoons fat-free, lower-sodium chicken broth
2 tablespoons fresh lemon juice
2 teaspoons canola oil
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1/2 ripe peeled avocado
1 1/2 tablespoons canola oil, divided
4 (6-inch) flour tortillas
2 garlic cloves, minced
1 jalapeño pepper, minced
2 cups shredded skinless, boneless rotisserie chicken breast
1 cup shredded iceberg lettuce
1/2 cup chopped tomato
1/4 cup (1 ounce) crumbled queso fresco

Combine the first 7 ingredients in a food processor, and process until smooth.

Heat a large nonstick skillet over medium-high heat. Add 3/4 teaspoon oil to pan. Cook 1 tortilla 2 minutes on each side or until golden brown. Repeat procedure with 2 1/4 teaspoons oil and remaining tortillas.

Add remaining oil to pan. Add garlic and jalapeño; sauté 1 1/2 minutes. Add chicken; cook 2 minutes. Place 1 tortilla on each of 4 plates; top each tortilla with 1/2 cup chicken mixture, 1/4 cup lettuce, 2 tablespoons tomato, and 1 tablespoon cheese. Top each serving with 3 tablespoons dressing.

Vanessa Pruett, Cooking Light, SEPTEMBER 2011

Shrimp Fettuccine Alfredo

2011-10-07T12:58:00.000-05:00

1 (9-ounce) package refrigerated fettuccine
1 pound peeled and deveined medium shrimp
2 green onions, chopped
2 garlic cloves, minced
2 teaspoons olive oil
1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
1/3 cup half-and-half
3 tablespoons (1 1/2 ounces) 1/3-less-fat cream cheese
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley

Cook the pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/4 cup cooking liquid. Combine shrimp, onions, and garlic in a small bowl. Heat a large skillet over medium-high heat. Add olive oil; swirl to coat. Add shrimp mixture, and sauté for 4 minutes or until shrimp are done. Remove from pan; keep warm.

Reduce heat to medium. Add reserved cooking liquid, Parmigiano-Reggiano, half-and-half, cream cheese, and pepper to pan. Cook 2 minutes or until cheeses melt. Combine pasta, cheese mixture, and shrimp mixture. Sprinkle with parsley.

Vanessa Pruett, Cooking Light
SEPTEMBER 2011

Pear Chutney Bruschetta with Pecans and Blue Cheese

2011-10-07T12:52:00.000-05:00

2 teaspoons olive oil
1/4 cup finely chopped shallots
1 1/2 cups finely chopped peeled Anjou, Bartlett, or Bosc pear
1/2 cup pear nectar
1/4 cup finely chopped dried apricots
2 tablespoons sugar
1 1/2 tablespoons cider vinegar
1/8 teaspoon salt
1 (3-inch) cinnamon stick
4 ounces French bread baguette, cut diagonally into 16 thin slices and toasted
8 teaspoons chopped pecans, toasted
8 teaspoons crumbled blue cheese
1 tablespoon chopped fresh chives
1 teaspoon chopped fresh thyme

Heat a small saucepan over medium-high heat. Add olive oil to pan; swirl to coat. Add shallots, and sauté for 2 minutes or until soft. Add pear and next 6 ingredients (through cinnamon); bring to a boil. Reduce heat to medium; cook 20 minutes or until pear is tender and mixture is thick. Cool to room temperature. Discard cinnamon stick.

Spoon about 1 1/2 tablespoons chutney over each baguette slice; top each with 1/2 teaspoon pecans and 1/2 teaspoon cheese. Sprinkle evenly with chopped chives and thyme.

Ann Taylor Pittman, Cooking Light, OCTOBER 2011

Soy and Cola-Braised Pork Shoulder

2011-10-07T12:46:00.000-05:00

1 tablespoon dark sesame oil
1 (3 1/2-pound) bone-in pork shoulder (Boston butt), trimmed
1/2 teaspoon kosher salt
1 tablespoon minced peeled fresh ginger
4 garlic cloves, minced
2 cups cola (such as Coca-Cola)
1/2 cup hoisin sauce
1/4 cup rice vinegar
1/4 cup lower-sodium soy sauce
1 cup diagonally sliced green onions

Preheat oven to 300°.

Heat a Dutch oven over medium-high heat. Add oil to pan. Sprinkle pork evenly with salt. Add pork to pan; sauté for 8 minutes, turning to brown all sides. Remove pork. Add ginger and garlic; sauté for 1 minute, stirring constantly. Stir in cola and the next 3 ingredients (through soy sauce); bring to a boil. Return pork to pan; cover. Bake at 300° for 1 hour and 50 minutes or until tender, turning occasionally. Remove pork from pan, and let stand for 10 minutes. Shred pork with 2 forks. Skim fat from cooking liquid.

Place pan over medium-high heat; bring cooking liquid to a boil. Cook 15 minutes or until reduced to about 2 cups, stirring occasionally. Combine pork and 3/4 cup sauce in a bowl; toss to coat. Top with green onions. Serve pork with remaining 1 1/4 cups sauce.

David Bonom, Cooking Light, OCTOBER 2011

Cabernet Short Ribs with Parmesan Polenta

2011-10-07T12:40:00.001-05:00

Ribs:
16 (3-ounce) bone-in beef short ribs, trimmed
5/8 teaspoon kosher salt
1/2 teaspoon black pepper
2 teaspoons olive oil, divided
1 cup chopped onion
3/4 cup chopped shallots
1/2 cup chopped carrot
1/2 cup chopped celery
6 garlic cloves, sliced
1 rosemary sprig
2 1/2 cups cabernet sauvignon or other dry red wine
1 1/4 cups lower-sodium beef broth
1 teaspoon all-purpose flour
2 teaspoons water
1 tablespoon balsamic vinegar

Gremolata:
1/3 cup chopped fresh flat-leaf parsley
1/2 teaspoon grated lemon rind
1 garlic clove, minced

Polenta:
3 cups fat-free milk
1 cup water
5/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 cup quick-cooking polenta
1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese

Sprinkle ribs with salt and pepper. Heat a large Dutch oven over medium-high heat. Add 1 teaspoon olive oil to pan. Add 8 ribs, and sauté for 6 minutes, turning to brown on all sides. Remove ribs. Repeat procedure with remaining 1 teaspoon oil and 8 ribs. Add onion and the next 5 ingredients (through rosemary) to pan; sauté 3 minutes, stirring constantly. Add wine to pan, and bring to a boil, scraping pan to loosen browned bits. Cook for 13 minutes or until reduced to 2 cups.

Preheat oven to 350°.

Add broth to pan, and bring to a boil. Return ribs to pan. Cover and bake at 350° for 1 1/2 hours, turning ribs after 45 minutes. Remove ribs from pan, and strain cooking liquid through a fine-mesh sieve over a bowl. Discard the solids. Skim fat; discard. Return cooking liquid to pan. Combine flour and 2 teaspoons water in a small bowl, stirring well. Add to pan, and bring to a boil. Cook for 11 minutes or until reduced to about 1 cup. Stir in vinegar.

To prepare gremolata, combine 1/3 cup parsley, 1/2 teaspoon lemon rind, and minced garlic.

To prepare polenta, bring 3 cups milk, 1 cup water, 5/8 teaspoon salt, and 1/8 teaspoon black pepper to a boil over medium heat. Slowly stir in 1 cup polenta. Cook 5 minutes or until thick, stirring frequently. Stir in cheese. Place 1/2 cup polenta in each of 8 shallow bowls, and top each serving with 2 ribs, 2 tablespoons sauce, and about 2 teaspoons gremolata.

David Bonom, Cooking Light, OCTOBER 2011

Beer-Braised Brisket

2011-10-07T12:28:00.000-05:00

2 teaspoons ground cumin
2 teaspoons sweet Hungarian paprika
1/2 teaspoon dried thyme
1 1/4 teaspoons kosher salt, divided
2 1/2 pounds flat-cut beef brisket, trimmed
1 tablespoon olive oil
1 1/2 cups pale ale
4 cups lower-sodium beef broth
5 garlic cloves, sliced
6 carrots, cut diagonally into 1 1/2-inch pieces
6 celery stalks, cut diagonally into 1 1/2-inch pieces
2 medium onions, each cut into 12 wedges
2 tablespoons all-purpose flour
1/2 cup water

Preheat oven to 325°.

Combine first 3 ingredients in a small bowl; stir in 1 teaspoon salt. Rub spice mixture evenly over both sides of brisket. Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add brisket; sauté 3 minutes on each side or until browned. Remove brisket from pan. Add beer; bring to a boil, scraping pan to loosen browned bits. Add broth and garlic; return to a boil. Return brisket to pan. Cover and cook at 325° for 2 hours. Turn brisket over; cook an additional 2 hours. Turn brisket over. Add carrot, celery, and onion; cook an additional 1 hour or until brisket is very tender.

Remove brisket and vegetables from pan using a slotted spoon. Skim fat from cooking liquid; discard fat. Bring cooking liquid to a boil over medium-high heat. Place flour in a small bowl; stir in 1/2 cup water. Add flour mixture to pan, stirring until smooth; bring to a boil, stirring constantly. Cook 2 minutes or until slightly thickened. Stir in remaining 1/4 teaspoon salt. Serve the sauce with beef and vegetables.

David Bonom, Cooking Light, OCTOBER 2011

Caramel-Apple Cake

2011-10-07T12:03:00.000-05:00

Yield: Makes one 8-inch cake

For The Applesauce:

3 Fuji apples, peeled, cored and quartered
3 Golden Delicious apples, peeled, cored and quartered
1/4 Boiled Apple cider
3/4 cups apple juice
2 tablespoons of brandy
3 tablespoons butter
2 tablespoons honey (I like clover honey)
1 tablespoon dark brown sugar
3/4 teaspoon ground cinnamon

Method
In a medium saucepan, combine all ingredients, and stir to combine. Cover the saucepan, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then mash with a fork or potato masher to your desired consistency. Chill sauce to room temperature before adding to cake batter (see recipe below).
Recipe from The Great Cake Company
-------------------------------

For The Apple Cake:

4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoons baking powder
1 teaspoon salt
1 teaspoons cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1 1/2 cups (3 sticks) unsalted butter, cut into 1-inch cubes, at room temperature
2 1/2 cups sugar
2 large eggs
4 cups homemade applesauce (see recipe above) or store-bought unsweetened applesauce

Method
Preheat the oven to 325-degrees. Butter three 8-inch round cake pans, line the bottoms with parchment paper, and butter the parchment. Dust the parchment with flour and knock out the excess flour.

Sift the flour, baking soda, baking powder, salt, cinnamon, allspice, and cloves together into a large bowl. Set aside.

In the bowl of a standing mixer fitted with the paddle attachment, beat the butter until creamy, about 4 minutes. Add the sugar and beat until light and fluffy, about 3 minutes. Add the egg and beat until combined.

Add the flour mixture to the mixer bowl in three parts, alternating with the applesauce, beginning and ending with the flour mixture. Scrape down the bowl, then mix on low speed for a few more seconds.
Divide the batter among the prepared pans and smooth the tops. Bake for 40 to 45 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in the center of the cake comes out clean. Transfer the pans to a wire rack and cool for 20 minutes. Turn the cakes out onto the rack, remove the parchment, and let cool completely.
-------------------------------

For The Caramel Sauce
Yield: about 2 cups

1 1/2 cups sugar
1/4 cup corn syrup
1/2 cup (1 stick) of butter, softened, cut into 1/2-inch cubes
1 ½ cups heavy cream

Method
In a medium saucepan with high sides, combine the sugar and corn syrup with 1/2 cup water. Stir the mixture gently so you don’t slosh any of it up the sides of the pan. Turn the heat to medium-high and continue stirring until the sugar dissolves. Increase heat to high, stop stirring, and allow the mixture to boil. Once it begins to turn a rich caramel color (if you don’t want to eyeball it, take the caramel to 300 degrees F on a candy thermometer), remove it from the heat, add the butter and cream, and stir until combined.

You can save the caramel sauce, tightly covered, in the refrigerator for up to 1 week. Let it come to room temperature before using it on cakes, ice creams, or quick breads.

If you want a warm topping, heat the caramel sauce in short bursts in the microwave or in the top of a double boiler.
-------------------------------

For The Caramel Buttercream:
1½ cups sugar
1⁄3 cup all-purpose flour
1 1/2 cups whole milk
1⁄3 cup heavy cream
1 1/2 cups (3 sticks) unsalted butter, soft but cool, cut into small pieces
1 teaspoon pure vanilla extract
1⁄3 cup plus 2 tablespoons Classic Caramel Sauce (see recipe above), at room temperature

Method:
In a medium, heavy-bottomed saucepan, whisk the sugar and flour together. Add the milk and cream and cook over medium heat, whisking occasionally, until the mixture comes to a boil and has thickened, about 10 to 15 minutes.

Transfer the mixture to the bowl of a standing mixer fitted with the paddle attachment. Beat on high speed until cool. Reduce the speed to low and add the butter and vanilla; mix until thoroughly incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy.

Add 1⁄3 cup of the caramel and continue mixing until combined. If the frosting is too soft, put the bowl in the refrigerator to chill slightly, then beat again until it is the proper consistency. If the frosting is too firm, set the bowl over a pot of simmering water and beat with a wooden spoon until it is the proper consistency.

Assembly:
Place one of the cake layers on the cake base and level off the top. Put a thin layer of caramel sauce on the layers and then spread caramel buttercream on top. Next, add another layer of cake and level and frost as you did with the first layer. Trim the top of the last layer and then place it on top of the cake bottom side up. Spread a very thin layer of frosting over the entire cake (crumb coat) and place the cake on the fridge for 30 minutes. Remove the cake fro the fridge and use the remaining frosting to ice the top and sides. Use the remaining caramel to drizzle over the top. Add chopped peanuts, if desired.

Ferran Adrià's Roasted Chicken

2011-10-06T17:52:00.000-05:00

2 whole chickens, 4 1/2 pounds each
2 tablespoons olive oil
2 lemons
20 dried bay leaves
3 3/4 teaspoons dried rosemary
1/3 cup dried thyme
2/3 teaspoon black peppercorns
4 garlic cloves
4 tablespoons white wine
1/3 cup water
1 1/2 teaspoons salt

Preheat the oven to 425°F. Use a pair of strong kitchen scissors to snip off the tips of the wings. Cut off the parson's nose (tail) of the chicken.

Put the chicken in a roasting pan, season inside and out with salt, then rub with oil. Finely grate the lemon zest over the breast and legs.

Cut the lemon into pieces and place inside of the chicken.

Put the bay leaves, rosemary, thyme, and peppercorns into a small food processor or blender and process to a fine powder.

Rub the herb mixture over the chicken and push the unpeeled garlic cloves inside the chicken.

Roast the chicken, breast facing down, for 25 minutes.

Turn the chicken over and roast it for another 35 minutes, until golden and cooked through.

Remove the chicken and set aside to rest in a warm place. Place the roasting pan over medium-high heat on the stove top.

Pour in the wine and water, and loosen any sediment with a wooden spoon. Boil the cooking juices, bubbling them down to make a tasty gravy.

Carve the chicken into pieces and place on a serving dish.

Three Cup Chicken with Garlic Spinach

2011-10-06T17:13:00.000-05:00

STEAMED RICE:

1 3/4 cups jasmine rice

CHICKEN:

1 tablespoon peanut oil
5 cloves garlic, finely chopped
One 1-inch piece fresh ginger, peeled and sliced into thin coins
1 pound boneless, skinless chicken thighs (about 6), cut into 1/2-inch pieces
1/4 cup light soy

1/4 cup Shaohsing rice wine or dry sherry
1/4 cup toasted sesame oil (see Cook's Note)
1 tablespoon brown sugar
1 small handful Thai basil leaves, or Italian basil, plus extra for garnish

SPINACH:

1 tablespoon peanut oil
2 cloves garlic, finely chopped

Two 6-ounce bags baby spinach leaves
Pinch sea salt

GARNISH:

1 medium red Fresno chile, seeded and sliced into rings, for garnish

Cook's Note: It's important to use toasted sesame oil, which reduces as it cooks, and not pure sesame oil, which will continue to cook and not reduce or thicken. The final dish should be slightly sticky.

For the rice: Rinse the jasmine rice until the water runs clear, to remove excess starch. Place the rinsed rice in a heavy-bottomed saucepan and add 2 1/2 cups water. Bring to a boil, cover tightly with a lid and reduce the heat to low. Cook for 15 to 20 minutes. Remove from the heat, keep covered and set aside until ready to serve.

For the chicken: Meanwhile, heat a wok over high heat and add the peanut oil. When it begins to smoke, add the garlic and ginger and stir-fry quickly for a few seconds. Then add the chicken and let it settle in the pan for 30 seconds before stir-frying for 2 to 3 minutes until it browns.

Add the soy sauce, rice wine and toasted sesame oil; reduce the heat to medium and cook for 6 minutes. Stir well and add the brown sugar. Bring to a boil, then turn down the heat to medium-low and simmer until the sauce is reduced to a thick, sticky consistency and the chicken is cooked through, about 5 minutes. Turn off the heat, stir in the basil leaves and allow them to wilt slightly.

For the spinach: In a separate pan or another wok, heat the peanut oil over medium-high heat. Add the garlic and saute until fragrant. Add the spinach leaves and toss with tongs, or chopsticks until wilted (adding a splash of water to facilitate cooking if desired), 2 to 3 minutes.

When ready to serve, uncover the pan of steamed rice. Using a fork, fluff up the rice and divide among 4 plates. Serve with a generous portion of the chicken, garnish with chile rings and more basil leaves, if desired. Serve the spinach on the side.

Recipe from Ching He-Huang, 2010

Chocolate Hazelnut Cake with Praline Chocolate Crunch

2011-10-06T16:17:00.000-05:00

It's best to make and assemble this stunning layer cake at least one day in advance to let the chocolate, nut, and brandy flavors meld.

Photograph by Anita Calero
Yield: 10-12 Servings

Praline Chocolate Crunch

1 1/2 cups sugar
1 1/2 cups blanched hazelnuts, toasted
1 teaspoon hazelnut or vegetable oil
4 ounces dark chocolate (do not exceed 72% cacao), chopped
4 ounces high-quality milk chocolate (such as Lindt or Scharffen Berger), chopped
1/4 teaspoon kosher salt
1 3/4 cup puffed rice cereal or crushed cornflakes

Cocoa Sponge Cake

Unsalted butter (for parchment paper)
1 cup all-purpose flour
1 cup natural unsweetened cocoa powder
8 large eggs
1 cup sugar, divided
2 tablespoons corn syrup
1/2 cup brandy or orange liqueur

Nut Ganache

1/2 cup heavy cream
1/2 cup hazelnut butter (or ground roasted hazelnuts)
Pinch of kosher salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature

Praline Mousse

3 1/2 ounces dark chocolate (do not exceed 72% cacao), chopped
1 cup hazelnut praline paste (reserved from praline chocolate crunch)
5 tablespoons unsalted butter, room temperature, cubed
1 3/4 cup chilled heavy cream, divided

Chocolate Glaze
9 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
4 1/2 tablespoons unsalted butter, room temperature, cut into small pieces
1 1/4 cups heavy cream
1 1/2 tablespoons corn syrup

Garnish
1/4 cup roasted hazelnuts

Praline Chocolate Crunch

Line 2 rimmed baking sheets with parchment paper. Stir sugar and 1/3 cup water in a small saucepan over medium-low heat until sugar dissolves. Increase heat and cook without stirring, occasionally swirling pan and brushing down sides with a wet pastry brush, until amber in color, 7–8 minutes. Stir in hazelnuts, then pour onto 1 prepared sheet, separating nuts. Let cool.

Transfer candied nuts to a food processor. Add hazelnut oil and purée until smooth to make praline paste.

Combine both chocolates and 3 Tbsp. praline paste in a medium metal bowl (reserve remaining praline paste for praline mousse layer). Set bowl over a saucepan of simmering water and stir until chocolate is melted and mixture is smooth. Remove from heat and stir in salt, then cereal. Spread out in a thin layer (about 1/8") on second pre-pared baking sheet. Chill until set, about 30 minutes. DO AHEAD: Can be made 1 day ahead. Cover and keep chilled. Cover and chill remaining praline paste.

Cake

Preheat oven to 375°. Line a 17x11x1" sheet pan with parchment paper; butter paper. Sift flour and cocoa powder into a medium bowl and set aside. Separate 4 eggs, placing yolks in a large bowl and whites in a medium bowl. Using an electric mixer, beat yolks with 1/2 cup sugar on medium speed until thick and light yellow, about 3 minutes. Beat in 4 whole eggs, one at a time, blending well between additions.

Using clean, dry beaters, beat egg whites with remaining 1/2 cup sugar and corn syrup until slightly thickened and frothy, about 2 minutes. Add egg-white mixture to egg-yolk mixture and beat to blend. Add flour-cocoa powder mixture; fold just to blend. Spread out evenly on prepared baking sheet.

Bake until a tester inserted into center of cake comes out clean, about 15 minutes. Let cool completely. Invert cake onto a large cutting board or baking sheet and peel off parchment. Brush cake all over with brandy. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.

Nut Ganache

Bring cream to a boil in a small saucepan. Pur ée hot cream, hazelnut butter, and salt in a food processor. Let cool to room temperature. With machine running, add butter, 1 Tbsp. at a time, puréeing until smooth between additions. DO AHEAD:Can be made 1 day ahead. Cover and chill. Return to room temperature before using.

Praline Mousse

Combine chocolate, praline paste, and butter in a medium bowl. Bring 3/4 cup cream to a boil in a small saucepan; pour over chocolate mixture. Let stand for 1 minute, then stir until melted and smooth. Beat remaining 1 cup chilled cream until soft peaks form. Fold whipped cream into chocolate mixture. DO AHEAD:Can be made 1 day ahead. Cover and chill.

Chocolate Glaze (Makes 2 1/2 cups)

Combine chocolate and butter in a medium bowl. Bring cream and corn syrup to a boil in a small saucepan over medium heat, stirring often. Pour over chocolate; let stand 1 minute, then stir until melted and smooth. Let cool to room temperature, about 1 hour. DO AHEAD: Can be made 3 days ahead. Cover and chill. Return to room temperature before using.

Assembly

Spread nut ganache over cake and chill in freezer until set, about 15 minutes. Spread mousse over ganache and chill in freezer until set, about 15 minutes. Cut cake crosswise into thirds; stack layers on top of each other. Trim edges, then spread Chocolate Glaze over top and sides of cake. Freeze until set, about 1 hour. Place in refrigerator and chill overnight. DO AHEAD:Can be made 2 days ahead. Tent with foil and keep chilled.

Let cake stand at room temperature for 30 minutes before serving. Break up praline chocolate crunch into large shards and arrange on top of cake. Garnish with roasted hazelnuts.

Twelve servings, one serving, without Chocolate Glaze, contains:
Calories (kcal) 1056.1
%Calories from Fat 65.9
Fat (g) 77.4
Saturated Fat (g) 40.3
Cholesterol (mg) 289.6
Carbohydrates (g) 93.4

Recipe by Elizabeth Falkner

Chicken Pot Pie

2011-10-06T12:40:00.000-05:00

Photograph by Jason Lowe
Yield: 6 servings

Crust

3 cups all-purpose flour plus more for surface
1 teaspoon kosher salt
1 teaspoon baking powder
1 cup (2 sticks) chilled unsalted butter, cut into 1/2" cubes
1/4 cup vegetable shortening

Chicken

2 cups peeled, coarsely chopped carrots
1 large onion, coarsely chopped
1 leek, coarsely chopped
1 3-pound whole chicken
4 celery stalks, coarsely chopped
6 sprigs thyme
1 cup dry white wine
1 tablespoon kosher salt
1 teaspoon whole black peppercorns
1 tablespoon tomato paste

Filling

2 tablespoons dried chanterelle or shiitake mushrooms
1 cup 1/2" slices peeled carrots
1 cup fresh (or frozen, thawed) peas
1 cup red (purple) pearl onions
1/2 cup (1 stick) unsalted butter
3/4 cup all-purpose flour
6 fresh sage leaves
4 thyme sprigs
2 sprigs rosemary
1 cup button mushrooms, halved if large
1 cup 1/4" rounds sliced fingerling potatoes
1 egg, beaten to blend
Coarse sea salt and coarsely ground black pepper, optional

Crust

Mix flour, salt, and baking powder in a food processor. Add cubed butter and shortening and process until mixture resembles coarse meal with some pea-size lumps. With machine running, add 1/2 cup ice water and process, adding more water by teaspoonfuls if dry, until dough forms. Form dough into a ball; flatten into a disk. Wrap in plastic and refrigerate for 30 minutes.

Line a baking sheet with parchment paper. Place chilled dough on a lightly floured surface and roll out to a 12x9 1/2" rectangle, about 1/4" thick. Place on prepared sheet and cover tightly with plastic wrap. Chill. DO AHEAD: Can be made 6 hours ahead. Keep chilled.

Chicken

Preheat oven to 400°. Place carrots, onion, and leek on a rimmed baking sheet and roast until golden brown, about 30 minutes. Transfer to a large pot fitted with a lid. Add chicken, breast side down, celery, thyme sprigs, wine, salt, and peppercorns to pot. Add 8 cups water to cover and bring to a boil. Reduce heat to low and simmer gently for 10 minutes. Remove pot from heat, cover, and poach chicken until cooked through, about 35 minutes.

Remove chicken from pot and set aside until cool. Reserve broth. Shred meat; discard skin and bones. Set a large strainer over another pot. Strain broth into clean pot. Stir in tomato paste. Return to medium heat and simmer, uncovered, until reduced to 5 cups, about 40 minutes. DO AHEAD: Can be made 1 day ahead. Chill uncovered until cool. Cover chicken and broth separately; keep chilled. Rewarm broth before continuing.

Filling

Place dried chanterelles in a small bowl and cover with 1 cup hot water. Let steep for 10 minutes; set aside. Reserve soaking liquid. Cook carrots in a large saucepan of boiling salted water until crisp-tender, about 2 minutes. Using a slotted spoon, transfer to a medium bowl. Add peas to saucepan; cook for 1 minute; transfer to bowl with carrots. Add onions to saucepan and cook until crisp-tender, about 2 minutes. Remove from pot and set aside; let cool. Peel onions.

In a large heavy saucepan, melt butter over medium heat. Whisk in flour. Cook over medium-low heat, whisking constantly, until golden brown, about 10 minutes. Whisk in herbs and warm broth from chicken. Using a slotted spoon, transfer chanterelles to saucepan. Pour in soaking liquid, leaving sediment behind. Simmer for 20 minutes.

Set a strainer over another large pot. Strain broth into pot; discard solids. Add chicken, carrots, peas, onions, mushrooms, and potatoes. Bring to a simmer. DO AHEAD: Can be made 1 day ahead. Chill uncovered until cool; cover and keep chilled. Rewarm before continuing.
Preheat oven to 400°. Spoon filling into an 11x8x2" or 2 1/2-qt. round baking dish. (Add pie bird, if using.) Top with pastry, pinching edges to seal. If not using pie bird, cut a 1" slit in center of crust for steam to vent. Brush pastry with beaten egg, and sprinkle with sea salt and pepper, if desired.

Place pot pie on a rimmed baking sheet. Bake until crust is golden brown and filling is bubbly, about 45 minutes.

One serving contains:
Calories (kcal) 1007.8
%Calories from Fat 51.2
Fat (g) 57.3
Saturated Fat (g) 31.8
Cholesterol (mg) 245.1
Carbohydrates (g) 71.8

Recipe from Bon Appetit, October 2011

Proscuitto-Wrapped Pork Loin with Roasted Apples

2011-10-06T12:28:00.001-05:00

Photograph: William Abranowicz

Stuff, roll, and wrap the butterflied pork loin one day ahead. Then, two hours before the party, roast the pork on a bed of apples, which serves as a natural rack and adds sweetness to the cider jus. Don't sweat the technique: Ask your butcher to trim and butterfly a pork loin for you, or see Bon appetit's step-by-step photographs (http://www.bonappetit.com/blogsandforums/blogs/badaily/2011/09/how-to-roll-stuff-pork-loin.html) to learn how to butterfly and roll this beauty yourself.

Filling:

1 ounce (1 cup) dried whole porcini mushrooms
2 ounces (3/4 cup) dried apples
1 pound kale, bottom stems trimmed
2 teaspoons kosher salt plus more
2 tablespoons (1/4 stick) unsalted butter
1 cup minced onion
1 tablespoon finely minced garlic
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried rosemary
2 tablespoons brandy or Calvados
1/2 teaspoon freshly ground black pepper
1 pound ground pork

Pork:

1 (trimmed) 2 1/2–3-lb. pork loin
1 teaspoon kosher salt plus more for seasoning
1/2 teaspoon freshly ground black pepper plus more for seasoning
3 ounces thinly sliced prosciutto
5 sprigs rosemary
4 medium apples (such as Granny Smith or Fuji), quartered, or 8 small apples, halved
3 tablespoons unsalted butter, divided
2 tablespoons extra-virgin olive oil
1 cup dry hard cider
1/2 cup low-salt chicken stock

Filling:

Place dried mushrooms and dried apples in separate small bowls. Add 1 cup boiling water to each bowl. Let mushrooms and apples soak until very soft, about 30 minutes. Strain mushrooms. Cover and chill soaking liquid (about 3/4 cup). Drain apples, discarding soaking liquid. Finely chop mushrooms and apples, combine in a small bowl, and set mushroom and apple mixture aside.

Meanwhile, blanch kale in boiling salted water just until wilted, about 1 minute. Using tongs, transfer kale to a rimmed baking sheet. Refrigerate until cool. Remove any large, tough ribs.

Melt butter in a large skillet over medium heat. Add onion; cook, stirring often, until soft and lightly golden, about 8 minutes. Add mushrooms and apples; cook, stirring occasionally, until flavors meld, about 5 minutes. Stir in garlic, thyme, and rosemary; cook for 1 minute. Add brandy and cook until liquid is absorbed, about 1 minute. Stir in 2 tsp. salt and 1/2 tsp. pepper. Transfer mixture to a bowl and let cool completely. Add ground pork and stir to combine well.

Pork:

To butterfly, put pork loin on a work surface with short end facing you. Holding a long, thin sharp knife parallel to work surface and beginning along one long side, cut 1/2" above underside of roast. Continue slicing inward, pulling back the meat with your free hand and unrolling the roast like a carpet, until the entire loin is flat. Cover with a sheet of plastic wrap. Using a meat mallet, pound to an even thickness.

Uncover pork. Season with 1 tsp. salt and 1/2 tsp. pepper. Place kale leaves on top of loin in an even layer, overlapping as needed and leaving a 1" border. Spread filling on top of kale. Roll pork into a tight cylinder. Wrap one layer of prosciutto around roast. Tie roast securely with kitchen twine in 1" intervals. Tuck rosemary sprigs under twine, spacing apart. DO AHEAD: Pork roast can be made 1 day ahead. Cover and chill. Let stand at room temperature for 1 hour before continuing.

Preheat oven to 400°. Place apples in a roasting pan. Melt 1 Tbsp. butter with oil in a large skillet. Brown pork on all sides, about 5 minutes total, then set on top of apples in pan. Add cider and 1/2 cup water to skillet and bring to a boil, scraping up browned bits. Pour mixture into roasting pan. Roast pork until an instant-read thermometer inserted into center of loin registers 140° (it will be cooked medium but still slightly pink), about 1 hour 40 minutes. Let roast rest for at least 20 minutes and up to 2 hours.

Put roast on a platter. Reserve apples from roasting pan; spoon off fat from juices in pan. Place pan on top of stove over medium-high heat. Add chicken stock. Pour in reserved mushroom liquid, leaving any sediment behind, and cook, scraping bottom of pan to release any browned bits, until slightly thickened, about 5 minutes. Whisk in remaining 2 Tbsp. butter and season to taste with salt and pepper. Strain sauce; slice pork. Serve sauce and apples alongside sliced pork.

One serving contains (This recipe serves 8):
Calories (kcal) 582.1
%Calories from Fat 56.7
Fat (g) 36.6
Saturated Fat (g) 14.8
Cholesterol (mg) 142.9
Carbohydrates (g) 16.3

Recipe from Bon Appetit

Roasted Domino Potatoes

2011-10-06T12:18:00.000-05:00

Photograph: William Abranowicz

6 tablespoons unsalted butter, melted, divided
3 1/2 pounds Idaho potatoes (4-6 large)
24 (about) fresh or dried bay leaves
Kosher salt and fleur de sel

Preheat oven to 425°. Brush a 13x9x2" baking dish or cast-iron griddle with 2 Tbsp. butter. Peel potatoes and trim ends (do not rinse). Trim all 4 sides of potatoes to form a rectangle. Using a mandoline, cut potatoes crosswise into 1/8" slices, keeping slices in stacks as best you can.

Re-form slices from each potato into a stack. Place in prepared dish, fanning apart slightly like a deck of cards. Insert bay leaves between potato slices at even intervals. Season with salt and drizzle with remaining 4 Tbsp. butter.

Bake potatoes, rotating the dish halfway through cooking, until the edges are crisp and golden and the centers are tender, about 1 hour. Sprinkle with fleur de sel.

One serving (This recipe has 8 servings):
Calories (kcal) 210.6
%Calories from Fat 30.2
Fat (g) 7.1
Saturated Fat (g) 4.4
Cholesterol (mg) 18.8
Carbohydrates (g) 34.3

Recipe by The Bon Appétit Test Kitchen, October 2011

French Cinnamon-Sugar Muffins

2011-10-06T12:04:00.001-05:00

1/3 c. butter, melted
1/2 c. sugar
1 egg (preferably room temperature)
1 1/2 c. AP flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 c. milk

1/2 c. sugar
1/2 c. butter, melted
1 tsp. cinnamon

Preheat oven to 350F.

In a medium-large bowl, sift together all dry ingredients. Add wet ingredients and stir until combined, but still a bit lumpy. Don't overmix. Scoop batter into muffin tins that have sprayed with cooking spray. Using a large ice cream scoop, I got 8 medium-large muffins out of this batter; I think you could get 10-12 muffins by distributing the batter a little less generously. Bake for 20-25 minutes, or until they just start to turn a bit golden at the edges.

For the topping, mix sugar and cinnamon in a small bowl. Place melted butter in another small bowl. Dip the warm muffins in melted butter, then in cinnamon sugar.

Recipe from Velvet Lava Cafe

Espresso Chocolate Chip Shortbread

2011-10-06T11:56:00.000-05:00

1 tbsp instant espresso powder (I like Medaglia D’Oro)
1 tbsp boiling water
8 oz. unsalted butter, room temperature
2/3 cup confectioners’ sugar
1/2 tsp vanilla extract
2 cups all-purpose flour
4 oz. bittersweet chocolate, finely chopped OR 3/4 cup store-bought mini chocolate chips
confectioners’ sugar, for dusting (optional)

Dissolve espresso powder in boiling water. Set aside to cool to tepid.

Beat butter and confectioners’ sugar together on medium speed for about 3 minutes, until the mixture is very smooth. Beat in vanilla and espresso, then reduce mixer speed to low and add flour, mixing only until it disappears into the dough. Don’t work the dough much once the flour is incorporated. Fold in the chopped chocolate or chips with a sturdy rubber spatula.

Using the spatula, transfer dough to a gallon-size zip-loc bag. Put bag on a flat surface, leaving the top open, and roll the dough into a 9 x 10 1/2 inch rectangle that’s 1/4 inch thick. As you roll, turn the bag occasionally and lift the plastic from the dough so it doesn’t cause creases. When you get the right size and thickness, seal the bag, pressing out as much air as possible, and refrigerate the dough for at least 2 hours, or for up to 2 days.

Preheat the oven to 325°F. Put the plastic bag on a cutting board and slit it open. Turn the firm dough out onto the board (discard the bag) and, using a ruler as a guide and a sharp knife, cut the dough into 1 1/2-inch squares. Transfer the squares to the baking sheets and carefully prick each one twice with a fork, gently pushing the tines through the cookies until they hit the sheet. Bake for 18 to 20 minutes, rotating the sheets from top to bottom and front to back at the midway point (I didn’t do that either – I bake one sheet at a time). The shortbreads will be very pale–they shouldn’t take on much color. Transfer the cookies to a rack. If you’d like, dust the cookies with confectioners’ sugar while they are still hot. Cool the cookies to room temperature before serving. Makes about 3 dozen.

Recipe from Smitten Kitchen, adapted by use real butter.

Hanger Steak with Mushrooms and Red Wine Sauce

2011-10-05T19:59:00.001-05:00

Photograph: Romulo Yanes

3 tablespoons extra-virgin olive oil, divided
12 ounces assorted mushrooms, torn or cut into large pieces
Kosher salt, freshly ground pepper
4 tablespoons (1/2 stick) unsalted butter, divided
1 1/2-pound hanger steak, trimmed, pounded to 1/2" thickness
Coarsely cracked black pepper
3 garlic cloves, lightly crushed
1 6" sprig rosemary
1 cup dry red wine
3/4 cup low-salt chicken stock
2 tablespoons chopped fresh tarragon

Heat 2 Tbsp. oil in a large heavy skillet over medium-high heat. Add mushrooms; cook, stirring occasionally, until soft and golden, about 7 minutes. Season to taste with salt and pepper. Transfer to a bowl; set aside.

Melt 1 Tbsp. butter with remaining 1 Tbsp. oil in same skillet over medium heat. Season steak with salt and cracked pepper. Add steak, garlic, and rosemary to skillet. Cook about 3 minutes per side for medium-rare. Transfer to a cutting board. Let rest while preparing sauce.

Discard garlic and rosemary from skillet. Pour off all but 1 Tbsp. fat. Add wine; cook, stirring up bits, until reduced to 3/4 cup, about 3 minutes. Strain; return liquid to skillet. Stir in stock; bring to a boil. Simmer until reduced to 1/2 cup, about 5 minutes. Remove from heat; Whisk in 3 Tbsp. butter. Stir in mushrooms and 1 Tbsp. tarragon. Season with salt and pepper.

Spoon mushroom mixture onto plates. Thinly slice steak; serve over mushrooms. Garnish with remaining 1 Tbsp. tarragon.

Recipe by The Bon Appétit Test Kitchen

One serving contains (Yield: 4 Servings):
Calories (kcal) 511.9
%Calories from Fat 72.7
Fat (g) 41.4
Saturated Fat (g) 16.6
Cholesterol (mg) 97.8
Carbohydrates (g) 3.9

Red Wine-Braised Short Ribs

2011-10-05T19:53:00.000-05:00

Photograph: Christopher Testani

These short ribs are unstoppably, almost obscenely good; they're impossible to screw up; and they require little hands-on time.

5 pounds bone-in beef short ribs, cut crosswise into 2" pieces
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil
3 medium onions, chopped
3 medium carrots, peeled, chopped
2 celery stalks, chopped
3 tablespoons all-purpose flour
1 tablespoon tomato paste
1 750-ml bottle dry red wine (preferably Cabernet Sauvignon)
10 sprigs flat-leaf parsley
8 sprigs thyme
4 sprigs oregano
2 sprigs rosemary
2 fresh or dried bay leaves
1 head of garlic, halved crosswise
4 cups low-salt beef stock

Preheat oven to 350°. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 Tbsp. drippings from pot.

Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.

Cook until short ribs are tender, 2–2 1/2 hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes with sauce spooned over.

One serving contains (Yield: 6 Servings):
Calories (kcal) 566.1
Fat (g) 33.8
Cholesterol (mg) 131.8
Carbohydrates (g) 13.5
Dietary Fiber (g) 2.7

Recipe by Jenny Rosenstrach and Andy Ward, Oct 2011

Sweet Potato-Pecan Cupcakes With Cream Cheese Frosting

2011-09-24T17:05:00.000-05:00

Cupcakes:

1 cup coarsely chopped pecans
2 cups sugar
1 cup butter, softened
4 large eggs
1 (16-oz.) can mashed sweet potatoes
2/3 cup orange juice
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon salt

Cream Cheese Frosting:

1 (8-ounce) package cream cheese, softened
1/2 cup butter or margarine, softened
1 (16-ounce) package powdered sugar, sifted
1 teaspoon vanilla extract

Garnish: coarsely chopped pecans

Place pecans in a single layer in a shallow pan.

Bake at 350° for 8 to 10 minutes or until toasted, stirring once after 4 minutes.

Beat sugar and butter at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating until blended after each addition.

Whisk together mashed sweet potatoes, orange juice, and vanilla extract. Combine flour and next 5 ingredients. Add flour mixture to sugar mixture alternately with sweet potato mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Fold in toasted pecans. Place foil baking cups in muffin pans, and coat with vegetable cooking spray; spoon batter into cups, filling two-thirds full.

Bake at 350° for 28 to 30 minutes or until a wooden pick inserted into center comes out clean.

While the cupcakes are baking, make the frosting: Beat cream cheese and butter until fluffy. Gradually add powdered sugar, beating at low speed until blended; add vanilla, beating until blended.

Remove immediately from pans, and cool 50 minutes to 1 hour or until completely cool. Spread cupcakes evenly with Cream Cheese Frosting. Garnish, if desired.

Cupcakes: Southern Living, NOVEMBER 2007, Frosting: Georgana McNeil, Southern Living, NOVEMBER 1996

Orange Marmalade-Ricotta Cupcakes with Marmalade Buttercream Frosting

2011-09-24T17:00:00.000-05:00

Cupcakes:

1 (18.25-ounce) package plain white or yellow cake mix*
1 cup plus 2 tablespoons orange juice, divided
2/3 cup ricotta cheese
1/3 cup orange marmalade
1/3 cup vegetable oil
4 large eggs
1 1/2 teaspoons orange zest

Marmalade Buttercream Frosting:

1/2 cup butter, softened
1 tablespoon orange marmalade
1 1/2 teaspoons orange zest
2 1/2 cups sifted powdered sugar
2 to 3 tablespoons orange juice

Preheat oven to 350°. Insert paper liners into 20 muffin cups; set aside.

Beat cake mix, 1 cup orange juice, and next 5 ingredients at low speed with an electric mixer until combined. Scrape sides of bowl with spatula, and beat at medium speed 2 minutes or until batter is thick and well combined. Spoon about 1/3 cup batter into each liner.

Bake at 350° for 18 to 22 minutes or until a wooden pick inserted in center comes out clean.

While the cupcakes are baking, make the frosting: Beat first 3 Marmalade Buttercream Frosting ingredients at low speed with an electric mixer until creamy. Gradually add sugar, beating until combined. Gradually add orange juice, beating at medium speed 30 seconds or until frosting is spreadable. Beat at medium-high 30 seconds or until fluffy.

Brush tops of warm cupcakes evenly with remaining 2 tablespoons orange juice. Let cool in pans on wire racks 5 minutes. Remove from pans, and let cool completely on wire racks.

Spread about 1 heaping tablespoon of Marmalade Buttercream Frosting on each cupcake. Store at room temperature in an airtight container up to 3 days, up to a week in refrigerator, or (unfrosted) up to 6 months in freezer.

Note: *We tried several different cake mixes and found we prefer white over yellow.

Anne Byrn, MyRecipes, JANUARY 2006

Vegan Chocolate Strawberry Shortcake Cupcakes

2011-09-24T16:51:00.000-05:00

Cupcakes:

1 1/2 cups flour
1 cup sugar
1/3 cup unsweetened cocoa powder (preferably Dutch-process)
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegetable oil
2 tablespoons distilled white vinegar
2 teaspoons vanilla extract

Frosting & finishing:
2/3 cup non-hydrogenated vegetable shortening
2 2/3 cups plus 1 tbsp. sifted powdered sugar
2 teaspoons vanilla extract
About 4 tbsp. nondairy milk, such as soy, almond, or rice
1 1/2 cups sliced strawberries

Preheat oven to 350°. Line a 12-cup muffin pan with cupcake liners.

Make cupcakes: In a large bowl, whisk together flour, sugar, cocoa, baking soda, and salt. In a separate bowl, whisk together 1 cup water, the oil, vinegar, and vanilla.

Divide batter among cupcake cups. Bake until a toothpick inserted into a cupcake comes out clean, 15 to 20 minutes. Let cupcakes cool completely in pan.

Make frosting: Using an electric mixer, beat shortening, 2 2/3 cups powdered sugar, and the vanilla together to mix. Beat in nondairy milk 1 tbsp. at a time and beat until frosting is smooth and fluffy.

Cut tops off cupcakes and set aside. Smooth about 1 tbsp. frosting onto each cupcake and cover with a few strawberries. Replace top, then add a dollop of frosting and a few tiny slices of strawberry. Put remaining 1 tbsp. powdered sugar in a fine-mesh strainer and dust cupcakes with sugar.

Note: This ultra-tender little vegan cupcake helped then 22-year-old baker Chloe Coscarelli win first place on Food Network's "Cupcake Wars" in 2010. She was the first vegan to win a Food Network competition.

Chloe Coscarelli, Sunset, JULY 2011

French Country Pâté

2011-09-13T21:17:00.002-05:00

1/2 pound (225 g) pork liver, cut into chunks just small enough to fit into the meat grinder
1/2 pound (225 g) pork fat, cut into chunks just small enough to fit into the meat grinder
1 pound (450 g) pork shoulder, cut into chunks just small enough to fit into the meat grinder
1/2 tablespoon black pepper
Scant pinch of allspice (careful!)
5 garlic cloves
2 shallots, thinly sliced
3 ounces (75 ml) cognac
3 ounces (75 ml) white wine
4 sprigs flat parsley
1 tablespoon salt
1 egg
Caul fat to wrap (purchase from your butcher)
1 cup (225 g) duck fat

1. In a large bowl, combine the liver, pork fat, pork shoulder, pepper, allspice, garlic, shallots, cognac, white wine, and parsley and cover. Refrigerate overnight. That was easy.

2. The next day, remove the mixture from the refrigerator, add the salt, and pass everything through the strong meat grinder, which you have fitted with a medium blade. The grind size should not be too small (paste) nor too large (chunks). Basically, you’re looking for a grind size about that of meat loaf. If you don’t have a durable meat grinder, suck up to your friendly neighborhood butcher and take your mix down to him. He should like you by now; he doesn’t get a lot of calls for pork liver and pork fat. (If that’s also not an option, trim off as much sinew as possible, cut the pork into small dice, and hope for the best.)

3. When your meat and other ingredients are ground up, add the egg and mix through by hand. Preheat the oven to 325°F (170°C).

4. Line the terrine mold with one big piece of caul fat (or overlapping pieces, if you must) so that plenty of extra flops over the edge — enough to cover the top of the pâté when you fill the mold. Fill the terrine with the ground mixture, packing it tightly. Lift the terrine and firmly drop it onto the work surface (easy, don’t go nuts) a few times, to knock out any air pockets. Fold over the remaining caul fat to neatly cover the pâté, trimming and tucking until it looks nice. Now cover the whole megillah with foil.

5. Set up a bain-marie inside the preheated oven. Put the filled terrine in the center. Obviously, you do not want the water level to be so high that the water leaks into the terrine mold. You want just enough water so that it comes up below the rim. Cook the terrine in the water bath in the oven for about 2 1/2 hours, or until the internal temperature is 160°F (70°C) (this is where your meat thermometer comes in).

6. When done, remove from the oven and allow to cool. Place a weight on top of the terrine (still in foil) and refrigerate overnight. The next day, remove the weight, remove the foil, melt down the duck fat in a small saucepan, and pour it carefully over the pate. Then refrigerate again for a few hours. The pâté will keep in the refrigerator for at least 5 days.

7. Serve with cornichons and maybe a tiny salad. If you did everything right, the pâté, when sliced, should be firm and moist, not dry or crumbly. The color should be uniform, not pink at the bottom and gray on the top. It should be cooked through, and the slices should have structural integrity, meaning they don’t break when you cut them.

Recipe by Anthony Bourdain, 2004

Pasta Carbonara

2011-09-13T21:15:00.000-05:00

2 tablespoons salt, for the pasta boiling water
½ pound strozzapreti pasta (or other premium-quality pasta)
1 tablespoon cold-pressed, extra-virgin olive oil
4 ounces pancetta, preferably cut into ¼-inch dice
1 medium-large onion, peeled and sliced into ¼” by 1” matchsticks (2 cups sliced)
4 cloves garlic, peeled and minced or pressed
1 teaspoon fresh rosemary, minced, optional
1 cup cream or water, heated to a simmer (if using water, use the pasta cooking water)
½ cup finely grated Parmigiano Reggiano
½ cup finely grated Pecorino Romano
4 large egg yolks, lightly beaten, room temperature
fine sea salt to taste
plenty of freshly ground black pepper

Garnish
¼ cup Parmigiano Reggiano
2 tablespoons cooked pancetta (from above)
½ teaspoon fresh rosemary, minced, optional

Bring a large pot filled with 1 gallon of water and 2 tablespoons salt to a vigorous boil.

In a large saute pan, add olive oil, and quickly saute the pancetta until just crisp but still tender. Remove the pancetta to a small bowl and put aside 2 tablespoons for garnishing.

Add the onions to the pan. Add a little more olive oil if needed. Saute the onions over medium-high heat for about 10 minutes, to caramelize slightly and soften. Add the garlic and sauteed pancetta (minus 2 tablespoons reserved for garnish) to the pan, along with the rosemary if using. Remove the pan from the heat and reserve.

In a saucepan, bring the cream or water to a simmer and then whisk in the cheeses until smooth and creamy. Remove from the heat and let cool for 5 minutes. Whisk a few tablespoons of the hot sauce into the eggs to temper them and then whisk the mixture into the sauce in the pan. Reserve.

When the pasta water is boiling vigorously, immerse the pasta all at once, stirring with a wooden fork to separate the strands. Put a lid on the pot and return to the boil as quickly as possible. Remove the lid and continue boiling (rapidly but not ferociously) until the pasta tests “al dente.” (To test the pasta, lift a strand out of the pot with a long handled fork and take a bite. The pasta should be tender but at the same time retain some inner resistance to the teeth.) This can take as little time as 15-30 seconds after the boil returns with fresh pasta to 7 minutes or longer with packaged dried pasta. Nothing is more disappointing than overcooked pasta, so watch closely.

Drain immediately into a colander and jerk up and down to force most of the water out of the pasta. The pasta must be sauced and served very rapidly to prevent it from cooling and becoming sticky. Always have the serving bowl and individual plates or pasta bowls heated and ready to go. (Have guests ready to go too!)
Add the pasta to the saute pan with the still hot pancetta and onions, and toss to coat. Quickly turn the pasta out into a large mixing bowl.

Add the sauce mixture. Toss together quickly, season to taste with salt, and add plenty of freshly grated black pepper.

Scoop the pasta onto a serving platter or into individual wide-rimmed pasta bowls, and garnish with the reserved pancetta, grated cheese, and rosemary if using.

Serve immediately.

Serves 2-3.
Recipe from Luna Cafe

Homemade Nutella

2011-09-13T21:08:00.000-05:00

7 oz roasted hazelnuts
1 can condensed milk
9 oz milk chocolate
1/2 c hot milk

In a food processor, blend the hazelnuts until they become hazelnut butter.

In a large saucepan, boil water. Place a bowl in the water, break the chocolate pieces into the bowl and melt the chocolate. Once the chocolate is melted, pour the condensed milk in and mix well.

Add the chocolate/milk mixture to the food processor with the hazelnut butter and mix until well blended. Add the 1/2 c hot milk slowly until you have the desired consistency. If you want it thick you can leave the milk out completely.

Recipe from the Vintage Lemon

"Snickers" Bars

2011-09-06T13:50:00.000-05:00

Photograph: Stephen Lewis

Base:

Nonstick vegetable oil spray
3 1/2 ounces high-quality milk chocolate (such as Valrhona, Scharffen Berger, or Lindt), chopped
1 cup creamy peanut butter
3/4 cup puffed rice cereal

Peanut Nougat:

1 large egg white
1/8 teaspoon plus 3/4 cup sugar, divided
3 tablespoons honey
1 tablespoon light corn syrup
1/2 cup toasted salted peanuts, chopped
1/2 teaspoon kosher salt

Milk Chocolate Bavarian Cream:

4 tablespoons whole milk, divided
1 1/2 teaspoons unflavored gelatin
1 cup chilled heavy cream, divided
3 large egg yolks
1 1/2 tablespoons sugar
9 ounces high-quality milk chocolate (see above), melted

Chocolate Coating:

9 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
2 1/2 tablespoons unsalted butter

Special Equipment:

A candy thermometer

Base:

Coat an 8x8x2" metal baking pan with nonstick spray; line with plastic wrap, pressing to smooth out any wrinkles. Place chocolate in a medium metal bowl. Set bowl over a saucepan of simmering water and stir until chocolate is melted and smooth. Remove bowl from saucepan. Stir in peanut butter, then cereal. Transfer to prepared pan; press over bottom in an even layer. Cover and chill for 1 hour.

Peanut Nougat:

Line a baking sheet with parchment; coat with nonstick spray. Place egg white in bowl of a stand mixer fitted with a whisk attachment. Beat on medium speed until frothy. Add 1/8 teaspoon sugar; beat until peaks begin to form. Bring honey to a boil in a small saucepan. With mixer running, gradually add honey to egg white. Set aside.
Stir 3/4 cup sugar, corn syrup, and 3 tablespoons water in a small saucepan over medium heat until sugar dissolves. Attach a candy thermometer to side of pan. Increase heat; boil until mixture reaches 275°, 5–7 minutes.
Return mixer with egg white to medium speed. Gradually add syrup to egg white, allowing it to drip down sides of bowl. Beat until glossy and stiff, about 5 minutes. Fold in peanuts and salt. Spread nougat over prepared sheet into an 8" square (about 1/4" thick). Let cool for 1 hour.
Invert nougat over base in pan; peel off parchment. Spread over base in even layer.

Milk Chocolate Bavarian Cream:

Place 2 tablespoons milk in a small bowl. Sprinkle gelatin over; let stand to soften, about 10 minutes.
Meanwhile, bring remaining 2 tablespoons milk and 1/4 cup cream to a simmer in a small saucepan. Whisk yolks and sugar in a medium bowl; gradually whisk in hot cream mixture. Return to same pan. Stir over medium-low heat until thickened and a thermometer registers 175°, about 3 minutes. Add gelatin; whisk until dissolved.
Place melted chocolate in another medium bowl. Pour cream mixture through a strainer into chocolate; whisk until smooth.
Beat remaining 3/4 cup chilled cream in a small bowl until soft peaks form. Fold into chocolate mixture in 2 additions, folding just to blend between additions. Pour Bavarian cream over nougat, spreading in an even layer. Freeze until firm, about 4 hours.

Chocolate Coating:

Place chocolate and butter in a bowl set over a medium saucepan of simmering water. Stir until melted.
Line a baking sheet with parchment paper. Invert 8" pan onto a work surface; remove pan and peel off plastic. Turn over. Cut into 6 slices, then halve each slice crosswise. Transfer pieces to prepared baking sheet, base side down. Using an offset spatula, spread chocolate over tops and sides of bars. Freeze to set, 30 minutes. DO AHEAD Can be made 3 days ahead. Cover with foil; freeze. Let stand at room temperature for 15 minutes before serving.

Yield: Makes 12
Recipe: Breanne Varela of Tavern in Los Angeles, CA

Double Chocolate Tart with Black Pepper Ice Cream

2011-09-06T13:40:00.001-05:00

Photograph: Stephen Lewis

Ice Cream:

2 cups heavy cream
2 cups whole milk
1 cup sugar, divided
1 teaspoon kosher salt
9 large egg yolks
1 tablespoon freshly ground black pepper

Candied Hazelnuts:

1/4 cup sugar
1 large egg white
1/4 teaspoon kosher salt
3/4 cup skinned hazelnuts

Tart:

Nonstick vegetable oil spray
6 1/2 ounces chocolate wafer cookies (such as Nabisco Famous Chocolate Wafers; about 28 cookies), coarsely broken
5 tablespoons unsalted butter, melted
15 ounces high-quality milk chocolate (such as Valrhona, Scharffen Berger, or Lindt), chopped
1 1/4 cups heavy cream

Special Equipment:

A 9"-diameter tart pan with a removable bottom
Ice cream maker

Ice Cream:

Bring cream, milk, 1/2 cup sugar, and salt to a boil in a large heavy saucepan over medium heat, stirring to dissolve sugar; remove from heat. Whisk egg yolks and remaining 1/2 cup sugar in a large bowl to blend; gradually whisk in hot milk mixture and return to saucepan. Stir over low heat until custard thickens and your finger leaves a path on the back of a spoon when drawn across, about 6 minutes. Pour through a fine-mesh strainer into a medium bowl. Stir in pepper. Set bowl over a large bowl of ice water; stir until cold.
Process custard in an ice cream maker according to manufacturer's instructions. Transfer to a container, cover, and freeze. DO AHEAD Can be made 3 days ahead.

Candied Hazelnuts:

Preheat oven to 250°. Line a baking sheet with parchment paper. Whisk sugar, egg white, and salt in a medium bowl just until bubbles form. Stir in hazelnuts. Spread out on prepared sheet. Bake, stirring every 10 minutes, until nuts are golden brown and caramelized, about 50 minutes. DO AHEAD Can be made 1 day ahead. Store airtight at room temperature.

Tart:

Preheat oven to 325°. Coat tart pan with nonstick spray. Finely grind cookies in a food processor. Drizzle butter over; pulse until blended. Press evenly onto bottom and up sides of pan. Bake until firm, about 15 minutes. Let cool completely.
Place chocolate in a medium bowl. Bring cream to a boil in a small saucepan. Pour over chocolate; stir until melted. Pour filling over cooled crust. Freeze until firm, at least 2 hours and up to 2 days.
Remove the tart pan side. Cut tart into wedges, working quickly as tart will become gooey as it sits; place 1 piece on each plate. Serve with a scoop of black pepper ice cream and garnish with candied hazelnuts.

Yield: 8 servings
Recipe by Lauren Fortgang of Le Pigeon in Portland, OR

Spiced Hazelnut Hummus

2011-08-03T17:39:00.000-05:00

1 can cannellini white beans, drained
1/2 can garbanzo beans, drained
1/4 cup hazelnut oil (you can also olive oil – but the hazelnut flavor won’t be as intense)
1/2 cup hazelnuts
1/4 tsp cinnamon
1/4 tsp nutmeg
dash of cayenne
1-2 Tbsp maple syrup (depending how sweet you want it)
1 tsp truffle salt (to taste)
2 Tbsp tahini
2-3 Tbsp lemon juice*

*if you want more of a tangy hummus dip – add in a few more splashes of acid (either cider vinegar, orange juice or lemon juice)

Blend until smooth. Add hazelnuts into the blend last. Add more oil for a more decadent dip. For best “hummus textured” results – use a Vitamix or high speed blender. Serve warmed. Drizzle hazelnut oil over top. Garnish with spice, pepper and hazelnuts.

Recipe from "The Family Kitchen"

Butterfly Fleur de Sel Caramel Cake

2011-08-03T17:11:00.004-05:00

Caramel:
112g granulated sugar
1 tbsp glycerine/corn syrup
70 ml water
140ml double cream
1/2 tsp fleur de sel
70ml sour cream

Cakes:
45g cocoa powder
90ml sour cream
200ml hot water
305g plain flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
1/4 tsp fleur de sel
140g butter
165g granulated sugar
90g brown sugar
1 1/2 eggs, beaten
1/2 tsp vanilla

Icing:
112g granulated sugar
1 tbsp glycerine/corn syrup
35ml water
200ml double cream
225g dark chocolate
225g unsalted butter, still cool but soft

For the Caramel:

Put the sugar, glycerine and water together in a saucepan. Attach a sugar thermometer. Stir to dissolve the sugar as you bring it to the boil over a high heat. Meanwhile, heat the cream and salt in a small saucepan until the salt is dissolved and the cream has reached a boil, then remove and set aside. Keep going with the sugar until you reach about 350F – then try to keep the mixture at about this temperature until it reaches a deep golden brown. At this point, remove from the heat and let sit for a minute before whisking in the hot cream. Let the foam subside, then whisk in the sour cream. Leave to cool then store in a jar in the fridge.

For the cakes:

Preheat the oven to 160C. Grease and line three 6″ tins (I only have one here – I split it three ways and did one after another). In a medium bowl, whisk together the cocoa powder, sour cream and hot water then put it aside to cool. Weigh out the flour, baking powder, bicarbonate of soda and fleur de sel and sift into another bowl. In a mixer, beat the butter for 5 minutes. Add the sugar and beat for another 7 minutes, occasionally scraping down the sides – it should be light and fluffy. Slowly add the beaten egg, mixing well between addition. Add the vanilla and beat again. Start adding alternate small amounts of the flour mixture and the chocolate mixture, starting and ending with the flour. Divide the batter. Bake for about 20 minutes or until the cake is springy to the touch and a toothpick comes out clean. Leave to cool for a few minutes before removing from the tin and leaving to cool on a wire rack. When cool, level out the tops with a serrated knife or cake knife.

For the icing:

Before you start have all the ingredients measured out and the mixer standing ready. Make the caramel as you did for the fleur de sel caramel above, except that the cream doesn’t have salt in it. Instead of adding the sour cream, let it cool for a few minutes. While it cools, chop the chocolate and put it in the mixer bowl. Pour over the caramel mix. Leave for a few minutes then stir until smooth. Put into the mixer and beat on low until the mixer bowl is cool to the touch and the mixture has cooled down. Tip in the butter and turn the speed up to medium-high. Whip until the mixture is silky smooth, thick and whipped. Take out and put into the fridge until needed.

For the butterfly:

I creased the parchment paper along the joins between the body and wings so they folded easily and lightly greased the paper so it released. I made a foil mold of how I wanted the butterfly to sit before I piped it and then let it set in that position.

To assemble:

Place four strips of parchment paper over the plate you want to use. Put the first layer of cake on top of them. Spread with some of the caramel and then some icing. Add another cake layer, the caramel and icing and then the final cake layer. You can use a dowel to secure the layers at this point if you like (I used a wooden kebab stick, cut to size). Make sure they layers are straight and then add a crumb coat. Put in the fridge to firm for half an hour or so. I made the butterfly in the gap. Take out of the fridge and ice with the remaining icing. Position the butterfly, sprinkle with fleur de sel and put into the fridge to set for half an hour or so before serving.

Yield: Serves 10-12
Recipe from "Made from Scratch"

French Country Pâté

2011-08-03T16:49:00.000-05:00

1/2 pound (225 g) pork liver, cut into chunks just small enough to fit into the meat grinder
1/2 pound (225 g) pork fat, cut into chunks just small enough to fit into the meat grinder
1 pound (450 g) pork shoulder, cut into chunks just small enough to fit into the meat grinder
1/2 tablespoon black pepper
Scant pinch of allspice (careful!)
5 garlic cloves
2 shallots, thinly sliced
3 ounces (75 ml) cognac
3 ounces (75 ml) white wine
4 sprigs flat parsley
1 tablespoon salt
1 egg
Caul fat to wrap (purchase from your butcher)
1 cup (225 g) duck fat

In a large bowl, combine the liver, pork fat, pork shoulder, pepper, allspice, garlic, shallots, cognac, white wine, and parsley and cover. Refrigerate overnight. That was easy.

The next day, remove the mixture from the refrigerator, add the salt, and pass everything through the strong meat grinder, which you have fitted with a medium blade. The grind size should not be too small (paste) nor too large (chunks). Basically, you’re looking for a grind size about that of meat loaf. If you don’t have a durable meat grinder, suck up to your friendly neighborhood butcher and take your mix down to him. He should like you by now; he doesn’t get a lot of calls for pork liver and pork fat. (If that’s also not an option, trim off as much sinew as possible, cut the pork into small dice, and hope for the best.)

When your meat and other ingredients are ground up, add the egg and mix through by hand. Preheat the oven to 325°F (170°C).

Line the terrine mold with one big piece of caul fat (or overlapping pieces, if you must) so that plenty of extra flops over the edge — enough to cover the top of the pâté when you fill the mold. Fill the terrine with the ground mixture, packing it tightly. Lift the terrine and firmly drop it onto the work surface (easy, don’t go nuts) a few times, to knock out any air pockets. Fold over the remaining caul fat to neatly cover the pâté, trimming and tucking until it looks nice. Now cover the whole megillah with foil.

Set up a bain-marie inside the preheated oven. Put the filled terrine in the center. Obviously, you do not want the water level to be so high that the water leaks into the terrine mold. You want just enough water so that it comes up below the rim. Cook the terrine in the water bath in the oven for about 2 1/2 hours, or until the internal temperature is 160°F (70°C) (this is where your meat thermometer comes in).

When done, remove from the oven and allow to cool. Place a weight on top of the terrine (still in foil) and refrigerate overnight. The next day, remove the weight, remove the foil, melt down the duck fat in a small saucepan, and pour it carefully over the pate. Then refrigerate again for a few hours. The pâté will keep in the refrigerator for at least 5 days.

Serve with cornichons and maybe a tiny salad. If you did everything right, the pâté, when sliced, should be firm and moist, not dry or crumbly. The color should be uniform, not pink at the bottom and gray on the top. It should be cooked through, and the slices should have structural integrity, meaning they don’t break when you cut them.

2004, Anthony Bourdain

Grilled Pork Tenderloin with Cherry Salsa

2011-07-14T21:56:00.001-05:00

The sweet, sour, and piquant flavors of this cherry sauce come together as you grill the pork. For an even quicker meal, make the sauce and marinate the meat the day before.

Photograph by David Prince
Yield: 6 servings
Active Time: 25 minutes
Total Time: 50 minutes

1 cup coarsely chopped fresh cilantro, divided
1/2 cup minced shallots, divided
6 tablespoons fresh lime juice, divided
1/4 cup vegetable oil
2 pork tenderloins, about 2 1/2 pounds total
1/2 pound fresh cherries, stemmed, pitted, halved
1 fresh Fresno chile, red jalapeño, or Holland chile, thinly sliced crosswise
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper

Prepare a grill to medium-high heat. Combine 1/2 cup cilantro, 1/4 cup minced shallots, 4 tablespoons lime juice, and vegetable oil in a resealable plastic bag. Add pork; seal bag and turn to coat. Marinate at room temperature for 15 minutes, turning occasionally.

Meanwhile, combine remaining 1/2 cup cilantro, 1/4 cup shallots, 2 tablespoons lime juice, cherries, chile, and olive oil in a medium bowl. Season salsa lightly with salt and pepper and set aside to let flavors to meld

Remove tenderloins from marinade and season generously with salt and pepper.

Grill tenderloins, turning frequently, until a thermometer inserted into meat registers 145°, about 15 minutes. Let erst 10 minutes. Cut into thin slices and serve with salsa.

One serving contains: Calories 349, Fat (g) 15.9
Recipe by the Bon Appétit Test Kitchen

Double Chocolate-Spice Cookies

2011-07-14T20:50:00.000-05:00

Yield: 14 cookies
Active Time: 30 min
Total Time: 1 hr + Cooling

1 cup all-purpose flour (spooned and leveled)
1/2 teaspoon fine salt
1/4 teaspoon ground pepper
1/4 teaspoon baking soda
6 ounces unsweetened chocolate, chopped into 1/2-inch pieces
10 ounces semisweet chocolate chips (scant 1 2/3 cups)
6 tablespoons unsalted butter, cut into pieces
1/2 cup packed light-brown sugar
3 large eggs, room temperature
1 tablespoon pure vanilla extract

1. Preheat oven to 350, with racks in upper and lower thirds. Line two baking sheets with parchment paper. In a medium bowl, whisk together flour, salt, pepper, and baking soda; set aside.

2. Place unsweetened chocolate, 1 cup semisweet chips, and butter in a medium heatproof bowl set over (not in) a pan of simmering water. Cook until chocolate begins to melt, about 5 minutes. Stir until chocolate is completely melted and mixture is smooth. Remove from heat and let cool 3 minutes.

3. Add sugars and, with a rubber spatula, stir until sugars dissolve, about 4 minutes. Add eggs, one at a time, stirring well after each addition. Stir in vanilla. With spatula, fold in flour mixture just until flour is absorbed. Fold in remaining semisweet chocolate chips.

4. Scoop dough by level 1/4 cupfuls onto baking sheets. 3 inches apart. Baking until cookies are set at edges but still soft in center. 11 minutes (do not over bake), rotating sheets halfway through.

5. Let cookies cool on sheets on wire racks 10 minutes, then transfer to racks to cool completely, 30 minutes. (Store cookies in an airtight container, up to 2 days).

1 cookie: 308 calories, 18g fat
Recipe adapted from John Barricelli

Red Potato Salad with Blue Cheese, Bacon, and Chives

2011-07-14T18:41:00.000-05:00

Yield: Serves 4 to 6

1 1/2 pounds Red Bliss potatoes
3 tablespoons coarse salt
1 1/2 ounces Danish blue cheese, plus more for garnish
1/2 cup buttermilk
1 teaspoon red-wine vinegar
1 teaspoon Dijon mustard
1 tablespoon minced fresh chives, plus 1 teaspoon for garnish
8 bacon strips, cooked until crisp and crumbled

Place potatoes and the salt in a medium saucepan. Cover with water, and bring to a simmer. Cook until a knife pierces through potatoes with little resistance, about 12 minutes. Drain, and let cool slightly. Halve potatoes.

Meanwhile, mix blue cheese, buttermilk, vinegar, and mustard in a bowl until well combined.

Combine potatoes, dressing, chives, and almost all of the bacon in a large bowl. Garnish with blue cheese, chives, and remaining bacon.

Cook's Note: To ensure maximum flavor, toss potatoes with dressing while they're still warm.

Everyday Food, 2011

Grilled Cast-Iron Honey Cornbread

2011-07-14T18:31:00.000-05:00

Prep Time: 10 minutes
Total Time: 25 minutes
Yield: Makes 6 to 8 servings

2 cups yellow cornmeal
1/2 teaspoon baking powder
1 teaspoon sugar
3/4 teaspoon salt
1 1/2 cups low-fat buttermilk
1 large egg, lightly beaten
5 tablespoons unsalted butter, melted, plus 5 tablespoons unsalted butter, room temperature
1 tablespoon vegetable oil
1/4 cup plus 2 tablespoons honey

Heat grill to low. Place a 12-inch cast-iron skillet on grill to heat. In a large bowl, whisk together dry ingredients. In a medium bowl, whisk together buttermilk, egg, and melted butter. Add buttermilk mixture to dry ingredients and stir just until combined.

Place oil and 1 tablespoon room-temperature butter in hot skillet; brush to coat bottom and side. Pour in batter. Grill, covered, until a toothpick inserted in the center comes out clean, about 12 minutes.

Combine honey with 4 tablespoons room-temperature butter. Brush mixture on cornbread. Let stand 5 minutes. Serve warm.

Oven Method: Bake in skillet at 400 degrees for 18 to 22 minutes.

Everyday Food, Emeril Lagasse, 2011

Tomato and Avocado with Lemon Zest

2011-07-14T14:42:00.000-05:00

Yield: Serves 6

2 lbs assorted tomatoes
1 avocado
2 tablespoons extra-virgin olive oil
coarse salt and ground pepper
1 tablespoon fresh basil
1 teaspoon finely grated lemon zest

Arrange assorted tomatoes, sliced if large or halved if small, and the thinly sliced avocado, on a serving plate. Drizzle with oil, salt and pepper. Top with fresh basil leaves and finely grated lemon zest.

113 calories per serving, 9 g fat
Recipe from Everyday Food, 2011

Fig Barbeque Sauce

2011-07-14T14:29:00.000-05:00

Brush this on chicken, pork, or steak when the meat is almost finished grilling; the sauce should caramelize but not burn. Serve more sauce at the table.

Yield: Makes 1 1/2 cups

3/4 cup dried Black Mission figs (4 ounces)
1/4 cup balsamic vinegar
1/4 cup tomato paste
1 1/2 teaspoons coarse salt
2 teaspoons safflower oil
2 minced garlic cloves
1 dried bay leaf

Soak figs in 2 cups boiling water until soft, about 5 minutes; drain. Pulse with vinegar, tomato paste, and 1 teaspoon salt in a food processor, scraping down sides often, until pureed, about 3 1/2 minutes. Heat oil in a saucepan over medium heat. Cook garlic for 30 seconds. Pour in fig puree. Whisk in 1 cup room-temperature water and bay leaf. Reduce heat to low. Simmer for 15 minutes. Season with 1/2 teaspoon salt. Discard bay leaf. Refrigerate until ready to use (up to 2 months).

Recipe from Everyday Food, 2011

Slow-Roasted Tomatoes

2011-07-14T12:57:00.001-05:00

Prep Time: 5 minutes
Total Time: 1 hour 35 minutes
Yield: Serves 2

3 plum tomatoes, halved lengthwise
1 tablespoon olive oil
1 teaspoon fresh thyme leaves, or 1/4 teaspoon dried
Coarse salt and ground pepper

Preheat oven to 325 degrees. Place tomatoes on a rimmed baking sheet, cut side up. Drizzle with oil, and sprinkle with thyme leaves; season with salt and pepper.

Roast until tomatoes begin to collapse, brushing occasionally with pan juices, about 90 minutes.

2 halves: 12 calories, 0g fat
Recipe from Everyday Food, 2011

Pesto-Yogurt Sauce

2011-07-14T12:52:00.000-05:00

Yield: 2 1/4 cups

3/4 cup pesto
1 1/2 cups low-fat plain Greek yogurt
Coarse salt and ground pepper

In a small bowl, mix together pesto and yogurt. Season with salt and pepper. To store, refridgerate in an airtight container, up to 1 week.

Serving size 1/4 cup: 145 calories, 12g fat

Pesto-Yogurt Roast Chicken

2011-07-14T12:47:00.001-05:00

Serves: 6
Active Time: 10 min
Total Time: 40 min (+ marinating)

Coarse Salt and ground pepper
2 garlic cloves
1 tablespoon extra-virgin olive oil
2 cups Pesto-Yogurt Sauce (Recipe here: http://www.recipes5000.com/2011/07/pesto-yogurt-sauce.html)
3 1/2 to 4 lb chicken drumsticks

On a cutting board, sprinkle 1/4 teaspoon salt over garlic and roughly chop. Drag the blade at an angle across mixture until a paste forms. Transfer garlic paste to a large bowl and whisk in oil and Pesto-Yogurt Sauce: season with pepper. Add chicken pieces and toss to coat. Cover and refrigerate 1 hour (or up to overnight).

Preheat oven to 425. Line a baking sheet with foil, then top with parchment paper. Arrange chicken in a single layer on sheet. Bake until skin is crisp and chicken is cooked through, 25 to 30 minutes, turning halfway through.

Calories: 348, Fat: 20g
Recipe from Everyday Food, 2011

Buttermilk Blueberry Pancakes

2011-07-14T12:30:00.000-05:00

Yield: Makes 10

1 3/4 cups all-purpose flour
3 1/2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon coarse salt
1 1/2 cups buttermilk
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1 tablespoon butter, melted, plus more, softened, for skillet and serving
2 tablespoons plus 2 teaspoons vegetable oil
1 cup blueberries, plus more for garnish
Pure maple syrup, for serving

Sift together flour, sugar, baking powder, and salt. Whisk together buttermilk, eggs, vanilla, 1 tablespoon butter, and 2 tablespoons oil; whisk into flour mixture. Fold in blueberries. Set batter aside.

Heat 1/2 teaspoon butter and remaining 2 teaspoons oil in a large nonstick skillet over medium heat. Pour in 1/3 cup batter. Cook until small bubbles form, about 3 minutes. Flip; cook until golden brown, about 3 minutes. Repeat with remaining batter, adding butter as needed. Serve with butter and syrup; garnish with berries.

Everyday Food, 2011

Zucchini-Scallion Fritters

2011-07-14T12:19:00.000-05:00

Prep Time: 20 minutes
Total Time: 35 minutes
Yield: Serves 4

1 pound (about 2 medium) zucchini, coarsely grated
Coarse salt and ground pepper
1 large egg
2 scallions, finely chopped
1/2 cup all-purpose flour, (spooned and leveled)
1/2 cup vegetable oil
Sour cream, for serving

Place zucchini in a colander set in the sink, and toss with 1 teaspoon salt; let drain 10 minutes. Press out as much liquid as possible.

Whisk egg in a large bowl; mix in zucchini, scallions, flour, and 1/4 teaspoon pepper until combined.

Heat oil in a large skillet over medium heat. Cook fritters in two batches: Drop six mounds of batter (2 tablespoons each) into skillet; flatten slightly. Cook, turning once, until browned, 4 to 6 minutes. Transfer to a papertowel-lined plate; sprinkle with salt. Repeat with remaining batter. Serve immediately, with sour cream.

Calories: 180, Fat: 11g

Honey-Glazed Chicken

2011-07-14T12:10:00.000-05:00

Prep Time: 5 minutes
Total Time: 30 minutes
Yield: Serves 4

1/3 cup honey
1 tablespoon balsamic vinegar
2 teaspoons dried thyme
Coarse salt and ground pepper
1 chicken (about 3 pounds), cut into 8 pieces

Preheat oven to 475 degrees. Line a rimmed baking sheet with foil. In a small bowl (or glass measuring cup), whisk together honey, vinegar, thyme, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper.

Place chicken pieces on prepared pan; brush with honey glaze to coat. Roast, brushing twice with glaze (do not baste during last 5 minutes of cooking), until chicken is deep brown on the outside and opaque throughout, 20 to 25 minutes.

Recipe from Everyday Food, 2011

Slow-Roasted Lamb Shanks

2011-05-10T12:09:00.000-05:00

1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
6 garlic cloves
1 medium shallot, peeled
3 tablespoons extra-virgin olive oil, divided
4 (12-ounce) lamb shanks
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
1/3 cup fruity, earthy red wine
1 1/2 teaspoons all-purpose flour
1 1/2 tablespoons Dijon mustard
1/2 cup dried porcini mushrooms
1/2 cup panko (Japanese breadcrumbs)
Cooking spray

Preheat oven to 450°.

Combine first 4 ingredients in a mini food processor. Add 1 1/2 teaspoons oil; process until finely ground. Sprinkle lamb evenly with salt and pepper; coat with herb mixture. Place lamb in a single layer in a large ovenproof skillet; roast at 450° for 30 minutes, turning after 20 minutes.

Reduce heat to 225° (do not remove lamb).

Cover lamb with foil. Bake an additional 2 1/2 hours or until lamb is tender. Remove lamb from pan; keep warm. Place a zip-top plastic bag inside a 2-cup glass measure or bowl. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag, and carefully snip off 1 bottom corner of bag. Drain 1/2 cup drippings into a bowl, stopping before fat layer reaches opening; discard fat. Return the drippings and wine to pan over medium heat; bring to a boil, scraping pan to loosen browned bits. Cook until reduced to 1/2 cup (about 8 minutes). Remove 2 tablespoons wine mixture from pan; stir in flour. Return flour mixture to pan; cook for 2 minutes or until slightly thick. Remove from heat; keep warm.

Preheat broiler.

Combine mustard and 1 1/2 teaspoons oil in a small bowl; brush evenly over lamb. Place mushrooms in a food processor; process until finely ground. Combine ground mushrooms and panko in a shallow dish. Toss panko mixture with remaining 2 tablespoons oil. Press panko mixture evenly over lamb. Place lamb on a broiler pan coated with cooking spray. Broil 4 minutes or until golden brown, turning after 2 minutes. Serve with sauce.

Julianna Grimes, Cooking Light
APRIL 2011

Herb-Crusted Rack of Lamb

2011-05-10T12:05:00.000-05:00

1/3 cup dry breadcrumbs
3 tablespoons finely chopped fresh mint
2 tablespoons finely chopped fresh flat-leaf parsley
1 garlic clove, minced
2 (1 1/2-pound) French-cut racks of lamb (8 ribs each), trimmed
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray
2 tablespoons Dijon mustard

Preheat oven to 450°.

Combine the first 4 ingredients in a small bowl.

Sprinkle lamb evenly with salt and pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 1 lamb rack to pan; cook 2 minutes on each side or until browned. Remove lamb from pan. Repeat with remaining lamb rack. Brush Dijon mustard over lamb, and press breadcrumb mixture over lamb. Place the lamb on a rack coated with cooking spray; place rack in a roasting pan. Bake at 450° for 18 minutes or until a thermometer inserted in thickest part of lamb registers 130°. Let stand 10 minutes. Cut into chops.

David Bonom, Cooking Light
APRIL 2011

Garlicky Leg of Lamb with Yogurt Sauce

2011-05-10T12:00:00.000-05:00

1 tablespoon grated lemon rind
3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh oregano
1 (6-pound) bone-in leg of lamb, trimmed
10 garlic cloves, halved
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Cooking spray
1 cup plain 2% reduced-fat Greek yogurt
1/4 cup diced English cucumber
1/4 cup diced plum tomato
1/4 cup diced red onion
2 tablespoons chopped fresh chives
1 tablespoon red wine vinegar
1/8 teaspoon salt
1 garlic clove, minced

Combine first 5 ingredients in a small bowl. Cut 20 (3/4-inch-deep) slits in lamb. Press 1 garlic half into each slit. Rub lamb with lemon mixture. Cover and marinate in refrigerator at least 5 hours.

Preheat oven to 450°.

Sprinkle lamb with 1 teaspoon salt and pepper. Place lamb on a wire rack coated with cooking spray; place rack in a roasting pan. Let stand at room temperature 20 minutes. Bake lamb at 450° for 20 minutes.

Reduce oven temperature to 375° (do not remove lamb).

Bake an additional 55 minutes or until a thermometer inserted in thickest portion registers 130°. Let stand for 15 minutes; cut across the grain into slices.

Combine yogurt and remaining ingredients in a medium bowl. Serve with lamb.

David Bonom, Cooking Light
APRIL 2011

Herb and Goat Cheese-Stuffed Chicken Breast

2011-05-10T11:50:00.003-05:00

1/4 cup panko (Japanese breadcrumbs)
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh flat-leaf parsley
1 (4-ounce) package goat cheese
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon kosher salt, divided
4 teaspoons olive oil, divided
1/4 teaspoon crushed red pepper
1 (10-ounce) package fresh spinach
Lemon wedges (optional)

Preheat broiler to high.

Combine first 4 ingredients in a small bowl. Cut a horizontal slit through thickest portion of each breast half to form a pocket. Stuff 2 tablespoons cheese mixture into each pocket; close opening with a wooden pick. Sprinkle chicken with 1/4 teaspoon salt.

Heat a large nonstick skillet over medium-high heat; add 1 tablespoon olive oil to pan. Add chicken to pan, and cook for 2 minutes on 1 side or until browned. Arrange chicken on a baking sheet (browned side up); broil for 8 minutes or until done.

Heat skillet over medium-high heat. Add remaining 1 teaspoon oil, red pepper, and spinach; cook for 2 minutes or until spinach wilts. Stir in the remaining 1/4 teaspoon salt.

Caroline Wright, Cooking Light
APRIL 2011

Asparagus with Balsamic Tomatoes

2011-05-10T11:43:00.000-05:00

1 pound asparagus, trimmed
2 teaspoons extra-virgin olive oil
1 1/2 cups halved grape tomatoes
1/2 teaspoon minced fresh garlic
2 tablespoons balsamic vinegar
1/4 teaspoon salt
3 tablespoons crumbled goat cheese
1/2 teaspoon black pepper

Cook asparagus in boiling water 2 minutes or until crisp-tender. Drain.

Heat olive oil in a large skillet over medium-high heat. Add tomatoes and garlic; cook 5 minutes. Stir in vinegar; cook 3 minutes. Stir in salt. Arrange asparagus on a platter; top with tomato mixture. Sprinkle with cheese and pepper.

Raisin and Pine Nut variation: Omit tomatoes, garlic, vinegar, and goat cheese. Cook 1/3 cup sliced red onion and 2 tablespoons pine nuts in oil for 4 minutes. Add 2 1/2 tablespoons orange juice, 3 tablespoons raisins, and 2 teaspoons honey; cook 2 minutes. Stir in 1/4 teaspoon salt and 1/4 teaspoon orange rind. Spoon over asparagus; sprinkle with pepper. Yield: 4 servings.

Calories 111; Fat 5.3g (sat 0.6g); Sodium 151mg

Sesame-Ginger Glazed variation: Omit oil, tomatoes, vinegar, salt, cheese, and pepper. Microwave 1 tablespoon lower-sodium soy sauce, 1 teaspoon honey, 1 teaspoon lime juice, 1 teaspoon minced peeled fresh ginger, and garlic on HIGH for 2 minutes. Drizzle over asparagus; sprinkle with 2 teaspoons toasted sesame seeds. Serve with lime wedges. Yield: 4 servings.

Calories 43; Fat 0.8g (sat 0.1g); Sodium 134mg

Lemon-Tarragon variation: Omit tomatoes, vinegar, and cheese; decrease pepper to 1/4 teaspoon. Combine 1/8 teaspoon lemon rind, 1 tablespoon lemon juice, 2 teaspoons chopped tarragon, garlic, 1/2 teaspoon minced shallot, 1/2 teaspoon Dijon mustard, salt, pepper, and oil. Drizzle tarragon mixture over asparagus; toss gently to coat. Yield: 4 servings.

Calories 49; Fat 2.3g (sat 0.3g); Sodium 153mg

Laura Zapalowski, Cooking Light, APRIL 2011

Veal Scaloppine with Wilted Parsley, Lemon, and Sesame

2011-05-09T22:35:00.000-05:00

1/4 cup extra-virgin olive oil
2 medium shallots, minced
4 garlic cloves, minced
4 anchovy fillets, minced
6 cups small flat-leaf parsley sprigs
3 tablespoons fresh lemon juice
4 tablespoons unsalted butter
Salt and freshly ground black pepper
1 1/4 pounds veal scaloppine (8 pieces), pounded 1/8 inch thick
All-purpose flour, for dusting
Vegetable oil, for frying
2 1/2 tablespoons Japanese crushed roasted sesame seeds (see Note)

In a medium skillet, heat the olive oil. Add the shallots and cook over moderate heat until softened, 3 minutes. Add the garlic and anchovies and cook over moderately low heat until fragrant, 4 minutes. Add the parsley and cook over moderate heat, tossing, until wilted, 2 minutes. Add the lemon juice and the butter and stir until melted. Remove the parsley from the heat and season with salt and pepper.

Set a rimmed baking sheet near the stove. Season the veal with salt and pepper and dust with flour, shaking off the excess. In a large skillet, heat 1/8 inch of vegetable oil until shimmering. Add 3 of the veal scaloppine and cook over high heat until browned, 1 minute. Turn and cook for 30 seconds longer, until browned. Transfer to the baking sheet. Repeat with the remaining veal, adding more oil and adjusting the heat as necessary. Discard the oil.

Pour any accumulated veal juices into the parsley and reheat. Transfer the veal to plates and spoon the parsley and sauce on top; sprinkle with the sesame seeds and serve.

Notes: Find seasoned Japanese sesame seeds (gomashio) at Asian markets or substitute crushed toasted sesame seeds and salt. Serve With Roasted potatoes.

Food and Wine, April, 2011

Beef Tenderloin with Tomatoes, Shallots, and Maytag Blue

2011-05-09T22:31:00.000-05:00

2 pints cherry tomatoes, halved
1 1/2 pounds medium shallots, peeled
1 cup dry red wine
3 1/2 tablespoons extra-virgin olive oil
4 thyme sprigs
Salt and freshly ground black pepper
One 2-pound, center-cut beef tenderloin
2 tablespoons vegetable oil
4 ounces Maytag blue cheese, crumbled into 1/2-inch chunks (1 cup)

Preheat the oven to 350°. Spread the tomatoes and shallots on separate rimmed baking sheets. Add 1/2 cup of the wine, 2 tablespoons of the oil and 2 thyme sprigs to the tomatoes. Add the remaining 1 1/2 tablespoons of olive oil and 2 thyme sprigs to the shallots. Season the tomatoes and shallots with salt and pepper, toss well and spread in even layers. Bake for about 40 minutes, until the tomatoes and shallots are very tender. Discard the thyme.

Increase the oven temperature to 425°. Season the tenderloin with salt and pepper. In a large ovenproof skillet, heat the vegetable oil until shimmering. Add the tenderloin and cook over high heat until browned, 4 minutes. Turn the tenderloin and cook for 3 minutes. Transfer the skillet to the oven and roast for 10 minutes. Turn the tenderloin and roast for 10 minutes longer, until an instant-read thermometer inserted in the thickest part of the meat registers 125° for medium-rare. Transfer the tenderloin to a carving board and let rest for 10 minutes.

Pour off the fat in the skillet. Add the remaining 1/2 cup of wine and boil until reduced by half, scraping up the browned bits, 3 minutes. Remove the skillet from the heat and stir in the tomatoes, shallots and their juices.

Slice the beef 1/3 inch thick and transfer to plates; spoon the tomatoes, shallots and sauce on top. Dot with the cheese and serve.

Food and Wine, April, 2011

Fried-Zucchini Spaghetti

2011-05-09T22:23:00.000-05:00

1 pound small zucchini, very thinly sliced crosswise
1/4 cup all-purpose flour
Salt
1/2 cup plus 2 tablespoons extra-virgin olive oil
3/4 pound spaghetti
1 cup shredded Parmigiano-Reggiano cheese, plus more for serving
1/2 cup torn basil leaves
Freshly ground pepper
Lemon wedges, for serving

In a medium bowl, toss the zucchini with the flour and a pinch of salt. In a very large skillet, heat half of the oil until shimmering. Add half of the zucchini and fry over high heat, turning once or twice, until browned and crisp, 3 to 4 minutes. Using a slotted spoon, transfer the zucchini to a paper towel–lined wire rack and season with salt. Repeat with the remaining oil and zucchini.

Meanwhile, cook the spaghetti in a large pot of boiling salted water until al dente. Drain, reserving 1/2 cup of the pasta cooking liquid. Return the pasta to the pot and toss with the 1 cup of cheese, the basil and a generous pinch of pepper. Add the reserved pasta water a little at a time, tossing well to coat. Transfer the pasta to a bowl and top with the crispy zucchini. Serve right away with lemon wedges and additional cheese.

Food and Wine, April, 2011

Tres Leches Cake with Strawberries

2011-05-09T22:15:00.000-05:00

Cake

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3 large eggs, at room temperature
1 cup sugar
2 teaspoons pure vanilla extract
1/2 cup whole milk, at room temperature
1 1/2 cups heavy cream
One 12-ounce can evaporated milk
1 medium cinnamon stick
2 whole cloves
One 14-ounce can sweetened condensed milk
1/2 teaspoon ground cinnamon

Toppings

1 pint strawberries, thinly sliced
1/4 cup sugar
Sweetened whipped cream and thinly sliced mint leaves, for serving

MAKE THE CAKE: Preheat the oven to 350. Lightly butter a 9-by-13-inch glass or ceramic baking dish. In a medium bowl, whisk the flour with the baking powder and salt. In the bowl of a stand mixer fitted with the paddle, beat the eggs with the sugar and 1 teaspoon of the vanilla at medium-high speed until very light and fluffy, about 10 minutes. Add half of the flour mixture and mix at low speed until just incorporated. Gradually add the whole milk, then mix in the remaining flour mixture.

Pour the batter into the prepared baking dish and bake for 25 minutes, or until the center of the cake springs back to the touch. Transfer the baking dish to a rack and let the cake cool for at least 30 minutes.

Meanwhile, in a medium saucepan, whisk the cream with the evaporated milk, cinnamon stick and cloves and bring to a boil over moderately high heat. Reduce the heat and simmer for 3 minutes. Remove from the heat, cover and let steep for 10 minutes.

In a heatproof bowl, combine the condensed milk with the remaining 1 teaspoon of vanilla and the ground cinnamon. Strain the steeped cream mixture into the condensed milk and stir to combine. Let cool for 20 minutes.

Using a fork, poke holes all over the cooled cake. Gradually pour the milk mixture over the entire cake. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

PREPARE THE TOPPINGS: In a bowl, gently toss the strawberries with the sugar. Let stand at room temperature for 20 minutes, stirring occasionally to dissolve the sugar.

Cut the cake and serve with the strawberries, whipped cream and mint.

Food and Wine, April, 2011

Provencal Grilled Lamb

2011-05-09T22:11:00.000-05:00

4 garlic cloves, minced
1 tablespoon chopped rosemary
1 tablespoon chopped thyme
1/4 cup extra-virgin olive oil
2 1/2 pounds boneless butterflied leg of lamb
Salt and freshly ground black pepper

In a bowl, mix the garlic, rosemary, thyme and oil. Season the lamb with salt and pepper and rub the herb oil all over the meat. Let stand at room temperature for 1 1/2 hours or refrigerate for at least 3 hours or overnight.

Bring the lamb to room temperature if necessary. Light a grill. Grill the lamb over moderate heat, turning once, until browned outside and an instant-read thermometer inserted in the meat registers 125° for medium-rare, about 8 minutes per side. Transfer to a carving board and let rest for 10 minutes. Thinly slice the lamb across the grain and serve.

Food and Wine, April, 2011

Four-Cheese Scalloped Potatoes

2011-05-09T21:59:00.000-05:00

Photograph: Anna Williams

1 1/2 tablespoons unsalted butter, cut into pieces, plus more for brushing
1/2 clove garlic
1/3 cup shredded mozzarella cheese
1/3 cup shredded asiago cheese
1/3 cup shredded raclette or comte cheese
2 pounds russet potatoes, peeled and sliced 1/8 inch thick
Kosher salt and freshly ground pepper
2 cups heavy cream
1/4 teaspoon freshly grated nutmeg
4 fresh bay leaves
1/4 cup grated parmesan cheese

Position a rack in the upper third of the oven and preheat to 425 degrees F. Generously brush a large skillet with butter, then rub with the garlic. Combine the mozzarella, asiago and raclette in a bowl.

Heat the skillet over medium-high heat. Add half of the potatoes, spreading them out. Sprinkle with 3/4 teaspoon salt, half of the cut-up butter, half of the shredded cheese blend, and pepper to taste. Arrange the remaining potatoes on top. Sprinkle with 3/4 teaspoon salt, and pepper to taste. Pour the cream over the potatoes, then add the nutmeg and bay leaves; simmer 3 minutes. Dot the potatoes with the remaining cut-up butter.

Generously brush a shallow baking dish with butter; slide the potatoes into the dish; arrange with a fork, if desired. (If your skillet is ovenproof, you can skip this step and bake the potatoes in the skillet.)

Sprinkle the potatoes with the parmesan and the remaining shredded cheese blend. Bake until golden, about 25 minutes. Let rest 5 minutes before serving. Discard the bay leaves.

Recipe from Food Network Magazine, April, 2011

Creamy Spring Peas with Pancetta

2011-05-09T21:54:00.000-05:00

Photograph: Anna Williams

Kosher salt
2 cups shelled fresh English peas or thawed frozen peas (about 10 ounces)
1 pound sugar snap peas, trimmed
1/4 pound snow peas, trimmed and thinly sliced
4 ounces pancetta, chopped
2 tablespoons all-purpose flour
1 1/2 cups low-sodium chicken broth
1/2 cup heavy cream
Juice of 1 lemon
Freshly ground pepper

Bring a large pot of salted water to a boil over high heat. Fill a large bowl with ice water. If using fresh English peas, add to the boiling water and cook until tender, about 1 minute. Add the snap peas and cook until bright green, about 2 minutes, then add the snow peas and cook 30 seconds. Drain the peas and plunge into the ice water to cool.

Cook the pancetta in a large skillet over medium heat until crisp, 8 to 10 minutes. Transfer to a paper towel-lined plate with a slotted spoon. Add the flour to the drippings in the skillet and cook, whisking, until toasted, about 1 minute. Whisk in the chicken broth and cream and cook until reduced by one-third, about 6 minutes.

Drain the peas, shaking off the excess water, then add to the skillet (if using frozen peas, add them here). Cook, stirring, until heated through, 3 to 5 minutes. Stir in the lemon juice and season with salt and pepper. Transfer to a serving bowl and top with the pancetta.

Recipe from Food Network Magazine, April, 2011

BLT Wedges

2011-05-09T21:45:00.000-05:00

Photograph: Jonny Valiant

4 slices thick-cut bacon, diced
3 tablespoons tomato paste
2 tablespoons white wine vinegar
2 tablespoons sour cream
1 tablespoon minced shallot
1 tablespoon chopped fresh tarragon
1/2 teaspoon sugar
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
1 head iceberg lettuce, cut into 6 wedges
1 cup cherry tomatoes, quartered

Cook the bacon in a skillet over medium heat until crisp, about 10 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Reserve the drippings.

Make the dressing: Combine the tomato paste, vinegar, sour cream, shallot, tarragon, sugar and 1 tablespoon bacon drippings in a medium bowl; whisk well. Add the olive oil in a slow stream, whisking until emulsified. Whisk in 2 to 3 tablespoons water to make the dressing thin enough to drizzle. Season with salt and pepper.

Arrange the iceberg wedges on a platter and drizzle with the dressing. Top with the tomatoes and bacon.

Recipe from Food Network Magazine, April, 2011

Herbed Leg of Lamb with Roasted Turnips

2011-05-09T21:38:00.001-05:00

Photograph: Jonny Valiant

1 7-to-9-pound bone-in leg of lamb, hip bone removed, tied (ask your butcher to do this)
Kosher salt and freshly ground pepper
3 lemons
3 pounds baby turnips with greens (about 8 bunches)
6 bunches scallions
1 cup fresh parsley
1 cup fresh dill
1/4 cup fresh marjoram
3 inner stalks celery, roughly chopped
3 cloves garlic
6 plum tomatoes, quartered lengthwise and halved crosswise
2 tablespoons extra-virgin olive oil

Position a rack in the lower third of the oven and preheat to 500 degrees F. Using a paring knife, make deep cuts, 2 inches apart, all over the lamb; rub with 2 tablespoons salt and several grinds of pepper. Transfer the lamb to a roasting pan, fat-side up. Squeeze the juice of 1 lemon on top.

Roast the lamb until most of the fat is rendered and the skin starts to brown, about 30 minutes. Transfer to a cutting board and let rest 30 to 40 minutes. Discard the fat from the pan and set the pan aside.

Meanwhile, trim the greens from the turnips; reserve the greens for Stewed Turnip Greens. Cut any large turnips in half.

Roughly chop 2 bunches scallions and transfer to a food processor. Add the parsley, dill, marjoram, celery and garlic and pulse to form a coarse paste. Holding the bone, stand the leg of lamb up and rub the paste all over it; return to the roasting pan.

Cut the remaining 4 bunches scallions into 2-inch pieces. Scatter the scallions, turnips and tomatoes around the lamb and season with salt and pepper. Squeeze the juice of the remaining 2 lemons over the lamb and drizzle with the olive oil. Loosely cover with foil.

Reduce the oven temperature to 350 degrees F and roast the lamb 1 hour. Uncover and continue roasting until a thermometer inserted into the thickest part registers 145 degrees F for medium, 30 to 45 more minutes. Let rest 15 minutes, then slice. Serve with the vegetables and pan juices.

Recipe from Food Network Magazine, April, 2011

Watercress, Avocado, and Orange Salad

2011-05-09T21:32:00.001-05:00

Photograph: Jonny Valiant

1/4 thinly sliced red onion
1/3 cup orange juice
1 lime, juiced
1 tablespoon honey
2 teaspoons dijon mustard
1/2 teaspoon salt
pepper to taste
3 tablespoons olive oil
2 bunches watercress
2 avocados, sliced
2 oranges, segmented
Chopped toasted hazelnuts

Soak sliced red onion in cold water, about 10 minutes. Whisk orange juice, lime juice, honey, dijon mustard, salt, and pepper to taste in a bowl. Whisk in olive oil. Drain the onion; toss with watercress, avocados, oranges and the dressing. Top with chopped toasted hazelnuts.

Recipe from Food Network Magazine, April, 201

Grapefruit Brulee

2011-05-09T21:22:00.002-05:00

2 red or pink grapefruits, chilled
2 tablespoons coarse sugar
3/4 teaspoon coarse sea salt
Blowtorch

Halve each grapefruit crosswise, and cut a thin slice off the bottom of each half to stabilize the pieces. Remove all seeds from the grapefruit, and loosen the segments with a paring knife.

Sprinkle each half evenly with the sugar. Using a blowtorch, melt the sugar to form a golden brown and crispy surface. Sprinkle the hot sugar with the salt, and serve immediately.

Recipe from Food Network Magazine, April, 2011

Blue Cheese and Pears

2011-05-09T21:16:00.002-05:00

Photograph: Antonis Achilleos

Spread soft blue cheese on pear slices and drizzle with honey.

Recipe from Food Network Magazine, April, 2011

Macaroni Grill's Rosemary Bread

2011-05-09T20:03:00.004-05:00

1 1/4-ounce packet active dry yeast
2 teaspoons sugar
2 tablespoons extra-virgin olive oil, plus more for brushing and serving
2 1/2 cups all-purpose flour, plus more for dusting
2 tablespoons dried rosemary
1 teaspoon fine salt
1/2 teaspoon kosher salt Freshly ground pepper

Stir the yeast, sugar and 1/4 cup warm water in a large bowl (or in the bowl of a stand mixer). Let sit until foamy, about 5 minutes.

Add 1 tablespoon olive oil, the flour, 1 1/2 tablespoons rosemary, the fine salt and 3/4 cup warm water; stir with a wooden spoon (or with the dough hook if using a mixer) until a dough forms.

Turn the dough out onto a lightly floured surface and knead, dusting lightly with flour if necessary, until smooth and elastic, about 10 minutes. (Or knead with the dough hook on medium-high speed, adding a little flour if the dough sticks to the bowl, about 8 minutes.)

Brush a large bowl with olive oil. Add the dough, cover with plastic wrap and let stand at room temperature until more than doubled, about 2 hours.

Brush 2 baking sheets with olive oil. Generously flour a work surface; turn the dough out onto the flour and divide into 4 pieces. Working with one piece at a time, sprinkle some flour on the dough, then fold the top and bottom portions into the middle. Fold in the sides to make a free-form square. Use a spatula to turn the dough over, then tuck the corners under to form a ball. Place seam-side down on a prepared baking sheet. Repeat with the remaining dough, putting 2 balls on each baking sheet. Let stand, uncovered, until more than doubled, about 2 hours.

Preheat the oven to 400 degrees F. Bake the loaves 10 minutes; brush with the remaining 1 tablespoon olive oil and sprinkle with the kosher salt and the remaining 1/2 tablespoon rosemary. Continue baking until golden brown, about 10 more minutes. Transfer to a rack to cool. Serve with olive oil seasoned with pepper.

Chocolate Soup

2011-02-27T11:24:00.000-06:00

4 1/2 cups whole milk
1 cup sweetened condensed milk
1 vanilla bean, split and scraped
10 ounces bittersweet chocolate, chopped
5 tablespoons cornstarch
5 tablespoons cold water
Mini chocolate biscotti, for garnish
Fresh raspberries, for garnish
Fresh mint leaves, for garnish

sIn a medium saucepan over medium heat, stir together the whole milk, sweetened condensed milk, and vanilla bean. Bring the mixture almost to a boil, stirring constantly. Remove from the heat and let it steep for 20 minutes. Strain and return to the pan. (Rinse and dry the vanilla bean and save it for another use.)

Put the pan on low heat, add the chocolate, and whisk until the chocolate melts. Combine the cornstarch and water to form a slurry. Add the slurry a little at a time, whisking constantly, until the soup is thick and smooth. You will know it is ready when the bubbles are gone and the chocolate has thickened, about 5 to 7 minutes.

Pour the soup into bowls and garnish with biscotti, raspberries, and mint leaves.

Recipe by: George Duran