The recipe for Pecan Crunch Pie (click for it) looked just a little too easy.
Just five ingredients mixed together and put in the oven? No crust? No tricky filling?
I was suspicious of whether or not it would be good, but it is a recipe from Cook’s Country, which I find to be notoriously reliable. And I welcome any chance to make a pie and not fool around with a pastry pie crust.
So I tried it late one evening.
Of course it was terrific. Why did I doubt it may not be?
It satisfies all cravings for pecan pie with a slim fraction of the work. It was ridiculously easy to make.
A couple of things, though. To me, it’s not really pie. It’s more like a cake. And it’s not crunchy, either -- slightly chewy is more like it.
It’s an absolute must to serve the pie this way. Keep the pie stored in the fridge, and when it's ready to be served, take it out to warm up for just a few minutes. Serve the wedges with vanilla ice cream.
Make sure, too, to grind your own graham crackers for crumbs, a direction not outlined directly in the recipe. I used a food processor to grind whole graham crackers.
I used pre-chopped pecans and toasted them for about four minutes in a small frying pan.
The recipe I linked to above is on a newspaper website, and it is exactly the same as the one I used.
Eggs, sugar, baking powder and vanilla extract are beaten together with an electric mixer (I used a hand mixer) until thickened and tripled in volume, about five minutes. The graham cracker crumbs and pecans are folded in with a spatula.
The batter is poured into a greased nine-inch pie plate, then baked for 30 minutes at 350 F.
Before serving, the pie is cooled completely, at least one hour.
Showing posts with label America's Test Kitchen. Show all posts
Showing posts with label America's Test Kitchen. Show all posts
Monday, October 24, 2011
Sunday, September 25, 2011
Family-style Chewy Chocolate
Cookies are seriously good
Just yesterday I tried a new cookie recipe, and after tasting them, I had to report to my personal Facebook pals that the cookies kicked butt in a major way.
They really did. Chewy Chocolate Cookies (click for the recipe) from America's Test Kitchen are soft and slightly chewy, with just the perfect amount of chocolate taste -- no overload here.
They're terrific for families and suit all types of occasions that involving all ages of people, from weeknight dinners and weekday lunches to casual family get-togethers. They'll go quickly, and people will ask when you're going to bake the next batch.
Luckily, they're very easy to make.
The recipe I linked to above is on a blog, but it's exactly the same as the one I used.
Butter, sugar, and granulated sugar are beaten together with an electric mixer (I used a hand mixer), then mixtures of corn syrup, egg white and vanilla and flour, cocoa powder, baking soda and salt are added, along with bittersweet chocolate that has been chopped into 1/2 inches pieces.
The resulting dough is chilled for not more than 30 minutes.
The dough is rolled into balls, then tossed in sugar to coat (the recipe said to divide the dough into 16 equal portions, but I just rolled the dough into balls one at a time as I went.)
The cookies are baked in a 375 F oven for 10-11 minutes (in this case, the recipe said to use two baking sheets and switch them halfway through baking time; I just baked one batch at a time because the cooking time is so short.)
The cookies are cooled on the pan for five minutes, then transferred to a wire rack to cool completely.
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They really did. Chewy Chocolate Cookies (click for the recipe) from America's Test Kitchen are soft and slightly chewy, with just the perfect amount of chocolate taste -- no overload here.
They're terrific for families and suit all types of occasions that involving all ages of people, from weeknight dinners and weekday lunches to casual family get-togethers. They'll go quickly, and people will ask when you're going to bake the next batch.
Luckily, they're very easy to make.
The recipe I linked to above is on a blog, but it's exactly the same as the one I used.
Butter, sugar, and granulated sugar are beaten together with an electric mixer (I used a hand mixer), then mixtures of corn syrup, egg white and vanilla and flour, cocoa powder, baking soda and salt are added, along with bittersweet chocolate that has been chopped into 1/2 inches pieces.
The resulting dough is chilled for not more than 30 minutes.
The dough is rolled into balls, then tossed in sugar to coat (the recipe said to divide the dough into 16 equal portions, but I just rolled the dough into balls one at a time as I went.)
The cookies are baked in a 375 F oven for 10-11 minutes (in this case, the recipe said to use two baking sheets and switch them halfway through baking time; I just baked one batch at a time because the cooking time is so short.)
The cookies are cooled on the pan for five minutes, then transferred to a wire rack to cool completely.
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Friday, August 26, 2011
It's a great time to make gazpacho
With farmer’s markets and supermarkets brimming with the best of summer produce, and the heat still upon us, it’s great time to make a batch of gazpacho, a cold vegetable soup.
Tomatoes, cucumbers, sweet onions and red bell peppers join with garlic, vinegar and tomato juice to produce magic in America’s Test Kitchen’s brilliant version of Gazpacho (click for the recipe).
I made a batch of it for supper one night while on vacation recently. I was happy there was a lot left over, because it was so delicious. I ate a bowl for lunch each day for the rest of the week, stopping to completely rest each time to savor the wonderful experience.
When my mother gave me some cucumbers from her garden and I told her I was going to make gazpacho with them, she admitted the concept of cold soup freaked her out a little.
There is no need to be freaked out about cold soup – making gazpacho is like making a salad with some liquid added. And eating cold soup is practically as good as having an icy cold drink to cool down on a hot day.
With the exception of some labor-intensive chopping, this Gazpacho is easy to make.
The recipe I linked to above on a website is exactly the same one I used from America’s Test Kitchen.
Chopped tomatoes, red bell peppers, cucumbers, sweet onions, garlic, sherry vinegar (I substituted white-wine vinegar) and table salt are combined in a non-reactive bowl and left to stand for about five minutes.
Tomato juice, optional hot pepper sauce and ice cubes are added, and the soup is covered and refrigerated to blend flavors, at least four hours.
Any unmelted ice cubes are removed before serving.
Tomatoes, cucumbers, sweet onions and red bell peppers join with garlic, vinegar and tomato juice to produce magic in America’s Test Kitchen’s brilliant version of Gazpacho (click for the recipe).
I made a batch of it for supper one night while on vacation recently. I was happy there was a lot left over, because it was so delicious. I ate a bowl for lunch each day for the rest of the week, stopping to completely rest each time to savor the wonderful experience.
When my mother gave me some cucumbers from her garden and I told her I was going to make gazpacho with them, she admitted the concept of cold soup freaked her out a little.
There is no need to be freaked out about cold soup – making gazpacho is like making a salad with some liquid added. And eating cold soup is practically as good as having an icy cold drink to cool down on a hot day.
With the exception of some labor-intensive chopping, this Gazpacho is easy to make.
The recipe I linked to above on a website is exactly the same one I used from America’s Test Kitchen.
Chopped tomatoes, red bell peppers, cucumbers, sweet onions, garlic, sherry vinegar (I substituted white-wine vinegar) and table salt are combined in a non-reactive bowl and left to stand for about five minutes.
Tomato juice, optional hot pepper sauce and ice cubes are added, and the soup is covered and refrigerated to blend flavors, at least four hours.
Any unmelted ice cubes are removed before serving.
Wednesday, August 17, 2011
Classic Sweet Tea throws boiling water
out the window for fantastic results
It’s the most unusual way I’d ever seen to prepare iced tea: Putting tea bags in room temperature water.
Usually iced tea recipes call for boiling water, adding tea bags and cooling the liquid down.
But Cali Rich, a writer for America’s Test Kitchen, found the best way to make Classic Sweet Tea (click for the recipe)* was to forget the boiling water and look to another way of making the drink – sun tea.
Her mother would make sun tea by filling a pitcher with cool water, adding tea bags, then setting the pitcher outside on the deck to steep all day.
Rich wanted to find out if she could get the same results as her mother’s delicious sun tea, but inside and at a fraction of the time.
Rich succeeded.
Her Classic Sweet Tea recipe is fantastic. It’s perfectly sweet and completely refreshing.
It’s now my go-to quick iced tea recipe.
*Besides the America’s Test Kitchen paid-access site, the only other place on the Internet that I could find Rich’s recipe, along with its variations, was in a discussion thread on a cooking magazine website. This is the recipe I linked to above, and it is exactly the same as the one I used. You just need to scroll down a bit to find it.
The simple syrup that sweetens the tea is make by heating sugar (I used Splenda instead) and water together until the sugar dissolves. The syrup is cooled to room temperature and can be refrigerated.
To make the tea itself, 10 tea bags (I used Tetley Orange Pekoe) are submerged in four cups of room temperature water for 45 minutes.
The tea bags are removed, and six-nine tablespoons of simple syrup are stirred in according to desired sweetness (I used seven.)
At this point, I refrigerated the tea for several hours then served it over ice.
I also made the Orangeade Iced Tea variety of Classic Sweet Tea, which required adding one tablespoon grated orange zest (orange peel) to the sugar and water when making the simple syrup. The zest is strained out and the syrup cooled.
The orange citrus syrup is added to the sweet tea, along with two cups of lemonade (I simply used storebought lemonade).
It was delicious, and has made me want to try a couple of the other varieties of Classic Sweet Tea: Cherry-Lime Rickey (lime citrus syrup and cherry juice) and Nantucket (lime citrus syrup and cranberry juice).
Usually iced tea recipes call for boiling water, adding tea bags and cooling the liquid down.
But Cali Rich, a writer for America’s Test Kitchen, found the best way to make Classic Sweet Tea (click for the recipe)* was to forget the boiling water and look to another way of making the drink – sun tea.
Her mother would make sun tea by filling a pitcher with cool water, adding tea bags, then setting the pitcher outside on the deck to steep all day.
Rich wanted to find out if she could get the same results as her mother’s delicious sun tea, but inside and at a fraction of the time.
Rich succeeded.
Her Classic Sweet Tea recipe is fantastic. It’s perfectly sweet and completely refreshing.
It’s now my go-to quick iced tea recipe.
*Besides the America’s Test Kitchen paid-access site, the only other place on the Internet that I could find Rich’s recipe, along with its variations, was in a discussion thread on a cooking magazine website. This is the recipe I linked to above, and it is exactly the same as the one I used. You just need to scroll down a bit to find it.
The simple syrup that sweetens the tea is make by heating sugar (I used Splenda instead) and water together until the sugar dissolves. The syrup is cooled to room temperature and can be refrigerated.
To make the tea itself, 10 tea bags (I used Tetley Orange Pekoe) are submerged in four cups of room temperature water for 45 minutes.
The tea bags are removed, and six-nine tablespoons of simple syrup are stirred in according to desired sweetness (I used seven.)
At this point, I refrigerated the tea for several hours then served it over ice.
I also made the Orangeade Iced Tea variety of Classic Sweet Tea, which required adding one tablespoon grated orange zest (orange peel) to the sugar and water when making the simple syrup. The zest is strained out and the syrup cooled.
The orange citrus syrup is added to the sweet tea, along with two cups of lemonade (I simply used storebought lemonade).
It was delicious, and has made me want to try a couple of the other varieties of Classic Sweet Tea: Cherry-Lime Rickey (lime citrus syrup and cherry juice) and Nantucket (lime citrus syrup and cranberry juice).
Monday, July 25, 2011
Summer Berry Icebox Pie:
A truly sensational summer dessert
I know when my husband really likes something I baked.
He eats its quickly, concentrating his eyes on it, barely coming up for air.
That’s what he did when eating Summer Berry Icebox Pie (click for the recipe).*
I enjoyed this truly sensational summer dessert just as much.
In fact, most everyone will adore it. Serve it to someone who likes pie and they may act as if they have never truly eaten pie before that moment.
The pie absolutely delicious, with a jam-like layer that is a perfect bed to sweet summer berries.
Because of all the berries on top, it’s very pretty to look at, without much work -- very little work, in fact.
I was amazed with the ease of this recipe, from the graham cracker crust to the jam layer. The fabulous results it gets almost makes you feel like you cheated somehow.
*The recipe I linked to above is on a blog, but it is nearly exactly the same as the one I used from America’s Test Kitchen.
Here are the three miniscule differences:
- The recipe on the blog says to use five tablespoons of melted butter in the graham cracker crust; the recipe I used said to use four tablespoons.
- The blog recipe said to bake the crust for 13 to 18 minutes; my recipe says 12 to 16 (and I baked it for 12.)
- The recipe on the blog said to warm and melt the red currant or apple jelly in a saucepan; the recipe I used said to microwave it on high power for about 45 seconds.
The crust is made by processing graham crackers, melted butter and sugar in a food processor, then pressing the crumbs into a nine-inch pie plate and baking it. Cool the crust completely before using.
The filling is made by tossing raspberries, blackberries and blueberries together in a large bowl, and puréeing some of the berries in a food processor until very smooth. This is poured into a fine-mesh strainer into a saucepan.
Sugar, cornstarch and salt are mixed together then whisked into the strained purée in the saucepan.
The next step is key and crucial. The purée is brought to a boil over medium heat, stirring constantly until it is thick as pudding.
Just as the recipe states, this process takes about seven minutes. It won’t be obvious to you that the purée is boiling, but sure enough, by about seven minutes after it was put on the stove (and you constantly stir it), it will reach the pudding-like texture. Be sure not to burn it!
Off heat, fresh lemon juice is stirred into the purée, and the mixture is set aside. After it’s cooled slightly, the purée is poured into the pie crust.
Red currant or apple jelly is melted on the stove or microwave, then poured over the remaining berries and gently rossed to coat.
The berries are spread evenly over the purée and slightly pressed into it.
The pie is chilled until set, as least three hours. Serve chilled or at room temperature.
He eats its quickly, concentrating his eyes on it, barely coming up for air.
That’s what he did when eating Summer Berry Icebox Pie (click for the recipe).*
I enjoyed this truly sensational summer dessert just as much.
In fact, most everyone will adore it. Serve it to someone who likes pie and they may act as if they have never truly eaten pie before that moment.
The pie absolutely delicious, with a jam-like layer that is a perfect bed to sweet summer berries.
Because of all the berries on top, it’s very pretty to look at, without much work -- very little work, in fact.
I was amazed with the ease of this recipe, from the graham cracker crust to the jam layer. The fabulous results it gets almost makes you feel like you cheated somehow.
*The recipe I linked to above is on a blog, but it is nearly exactly the same as the one I used from America’s Test Kitchen.
Here are the three miniscule differences:
- The recipe on the blog says to use five tablespoons of melted butter in the graham cracker crust; the recipe I used said to use four tablespoons.
- The blog recipe said to bake the crust for 13 to 18 minutes; my recipe says 12 to 16 (and I baked it for 12.)
- The recipe on the blog said to warm and melt the red currant or apple jelly in a saucepan; the recipe I used said to microwave it on high power for about 45 seconds.
The crust is made by processing graham crackers, melted butter and sugar in a food processor, then pressing the crumbs into a nine-inch pie plate and baking it. Cool the crust completely before using.
The filling is made by tossing raspberries, blackberries and blueberries together in a large bowl, and puréeing some of the berries in a food processor until very smooth. This is poured into a fine-mesh strainer into a saucepan.
Sugar, cornstarch and salt are mixed together then whisked into the strained purée in the saucepan.
The next step is key and crucial. The purée is brought to a boil over medium heat, stirring constantly until it is thick as pudding.
Just as the recipe states, this process takes about seven minutes. It won’t be obvious to you that the purée is boiling, but sure enough, by about seven minutes after it was put on the stove (and you constantly stir it), it will reach the pudding-like texture. Be sure not to burn it!
Off heat, fresh lemon juice is stirred into the purée, and the mixture is set aside. After it’s cooled slightly, the purée is poured into the pie crust.
Red currant or apple jelly is melted on the stove or microwave, then poured over the remaining berries and gently rossed to coat.
The berries are spread evenly over the purée and slightly pressed into it.
The pie is chilled until set, as least three hours. Serve chilled or at room temperature.
Sunday, June 19, 2011
Tuscan Potato Salad = good potato salad
Upon hearing the words “potato salad,” some people rightly recoil in horror, thinking of the mayo-soaked, bland concoctions they’ve been served in the past.
If you’re one of those people, I’ve got just the thing for you – Tuscan Potato Salad (click for the recipe) has no mayo, and it’s anything but bland.
Roasted red peppers, fresh rosemary, Dijon mustard and Parmesan cheese makes this potato salad fresh and lively, a worthy accompaniment to grilled meat or poultry. Even though it’s got some zesty ingredients, it’s still very family-friendly.
My husband, who isn’t a fan of regular mayo-style potato salads, really liked this one.
The recipe I linked to above is on a blog, but it’s the same one I used from Cook’s Country magazine.
The salad is very easy to make.
Red wine vinegar, minced garlic, minced fresh rosemary, salt and pepper are combined in a bowl.
Two pounds of small red potatoes are scrubbed, sliced 1/4-inch thick, and brought to a boil in a large saucepan with two tablespoons of salt.
The potatoes are simmered for about five minutes, then drained and spread in an even layer on a baking sheet. Half of the red wine vinegar mixture is drizzled over, and the potatoes are left to stand until cool.
Dijon mustard is stirred into the remaining vinegar mixture.
Parsley, chopped jarred roasted red peppers and grated Parmesan cheese are scattered evenly over the potatoes, which are then transferred to a bowl with the Dijon vinaigrette and tossed gently until combined.
The salad can now be served, or refrigerated for up to two days.
If you’re one of those people, I’ve got just the thing for you – Tuscan Potato Salad (click for the recipe) has no mayo, and it’s anything but bland.
Roasted red peppers, fresh rosemary, Dijon mustard and Parmesan cheese makes this potato salad fresh and lively, a worthy accompaniment to grilled meat or poultry. Even though it’s got some zesty ingredients, it’s still very family-friendly.
My husband, who isn’t a fan of regular mayo-style potato salads, really liked this one.
The recipe I linked to above is on a blog, but it’s the same one I used from Cook’s Country magazine.
The salad is very easy to make.
Red wine vinegar, minced garlic, minced fresh rosemary, salt and pepper are combined in a bowl.
Two pounds of small red potatoes are scrubbed, sliced 1/4-inch thick, and brought to a boil in a large saucepan with two tablespoons of salt.
The potatoes are simmered for about five minutes, then drained and spread in an even layer on a baking sheet. Half of the red wine vinegar mixture is drizzled over, and the potatoes are left to stand until cool.
Dijon mustard is stirred into the remaining vinegar mixture.
Parsley, chopped jarred roasted red peppers and grated Parmesan cheese are scattered evenly over the potatoes, which are then transferred to a bowl with the Dijon vinaigrette and tossed gently until combined.
The salad can now be served, or refrigerated for up to two days.
Tuesday, June 14, 2011
Brining creates juicy, delicious
chicken perfect for a family barbecue
Although I hate to point readers to recipes that they can’t immediately see without obtaining a log-in and password for the website, this is one of the times I’ve got to do it.
Other than on the Cook's Illustrated website, I was unable to find Barbecued Chicken Parts on a Charcoal (or Gas) Grill (click for the recipe) anywhere online.
But it’s such an amazingly delicious recipe, you may want to entertain the idea of signing up for the free trial if you don’t already have a website log-in and password.
You can also find the recipe in the Cook’s Illustrated 2011 Summer Entertaining special issue, on newsstands now.
This is an outstanding grilling recipe that's perfect for a summertime backyard barbecue. The juicy chicken will please everyone, even young ones and picky eaters.
Serve it with a couple of summer salads, and you’ve got the makings of a family-and-friends get-together to remember.
My husband absolutely loved the chicken. He was silent when eating it (although he’s not a big talker to begin with), picking up the pieces and eating the flesh off right to the bone.
The recipe is surprisingly easy to make, too. The most effort comes in the grilling itself.
Bone-in, skin-on chicken thighs and breasts and skin-on chicken legs are the chicken parts in the recipe. My husband and I gave the chicken thighs a whirl and were very pleased with the results.
Barbecue sauce is called for in the recipe, to slather on the chicken and serve alongside. We used America’s Test Kitchen’s preferred brand of barbecue sauce, Bull’s-Eye Bold Original, and it worked very well.
However, we had no desire to have more sauce with the chicken after it was grilled and served – it was juicy and flavorful enough on its own.
The recipe I linked to is the charcoal grill version, but the website also offers a gas grill version.
The recipe makes enough for eight people, so be sure to dial down the ingredient amounts if you’re making it for fewer people. The recipe also has slightly different directions for how to grill the thighs, legs and breasts.
Sugar and salt are dissolved in cold water in gallon-sized zipper-lock plastic bag(s), and chicken parts are put inside. The bag(s) are refrigerated until chicken is fully seasoned, about 1 ½ hours. (Although the recipe doesn’t say to do this, I put the bag on its side in the fridge, and turned it after 45 minutes).
The chicken is removed from the brine, rinsed well, dried, and seasoned with pepper.
The parts are grilled according to the recipe’s directions, with barbecue sauce being brushed on liberally during the final two minutes of cooking.
Other than on the Cook's Illustrated website, I was unable to find Barbecued Chicken Parts on a Charcoal (or Gas) Grill (click for the recipe) anywhere online.
But it’s such an amazingly delicious recipe, you may want to entertain the idea of signing up for the free trial if you don’t already have a website log-in and password.
You can also find the recipe in the Cook’s Illustrated 2011 Summer Entertaining special issue, on newsstands now.
This is an outstanding grilling recipe that's perfect for a summertime backyard barbecue. The juicy chicken will please everyone, even young ones and picky eaters.
Serve it with a couple of summer salads, and you’ve got the makings of a family-and-friends get-together to remember.
My husband absolutely loved the chicken. He was silent when eating it (although he’s not a big talker to begin with), picking up the pieces and eating the flesh off right to the bone.
The recipe is surprisingly easy to make, too. The most effort comes in the grilling itself.
Bone-in, skin-on chicken thighs and breasts and skin-on chicken legs are the chicken parts in the recipe. My husband and I gave the chicken thighs a whirl and were very pleased with the results.
Barbecue sauce is called for in the recipe, to slather on the chicken and serve alongside. We used America’s Test Kitchen’s preferred brand of barbecue sauce, Bull’s-Eye Bold Original, and it worked very well.
However, we had no desire to have more sauce with the chicken after it was grilled and served – it was juicy and flavorful enough on its own.
The recipe I linked to is the charcoal grill version, but the website also offers a gas grill version.
The recipe makes enough for eight people, so be sure to dial down the ingredient amounts if you’re making it for fewer people. The recipe also has slightly different directions for how to grill the thighs, legs and breasts.
Sugar and salt are dissolved in cold water in gallon-sized zipper-lock plastic bag(s), and chicken parts are put inside. The bag(s) are refrigerated until chicken is fully seasoned, about 1 ½ hours. (Although the recipe doesn’t say to do this, I put the bag on its side in the fridge, and turned it after 45 minutes).
The chicken is removed from the brine, rinsed well, dried, and seasoned with pepper.
The parts are grilled according to the recipe’s directions, with barbecue sauce being brushed on liberally during the final two minutes of cooking.
Thursday, June 2, 2011
Great summer recipe ideas from food mags
I love to read food and cooking magazines -- obvious, since I write this blog.
I like to imagine the dynamite secrets a lovely-looking recipe will reveal.
Recently I perused a stack of magazines with terrific-looking recipes I'd like to try this summer (although there are so many nice ones I doubt highly that's possible.)
If you're looking for some good magazines with recipes for the hot weather ahead, here are four I recommend. All are on sale now on newsstands.
Under each is the recipes I have my eye on to try.
Summer Entertaining from Cook’s Illustrated – Summer 2011 (pulled pork sandwich on cover)
- Barbecued Chicken Parts – Chicken thighs and legs are kept in a brine of salt, sugar and water before being grilled.
- Charcoal-Grilled Stuffed Flank Steak – These look like beef lollipops. A spread of herbs and garlic and a layer of prosciutto is put on flank steak before it’s rolled up and tied. Skewers are put in evenly through each section of meat between ties, and then the rolled steak is sliced into pinwheels before grilling.
- Minted Sugar Snap Pea Salad
- Tuscan Potato Salad – Red wine vinegar, rosemary, Dijon mustard and Parmesan cheese provide the coating for new red potatoes.
- Lemon Potatoes – Lemon zest and juice, along with minced garlic and chicken broth, is tossed with boiled new red potatoes.
- Basic Creamy Coleslaw
- Quick Summer Pickles and Quick Bread-and-Butter Pickles
- Gazpacho – the iconic summer tomato soup, created here with fresh tomatoes, red bell peppers, cucumbers, sweet onion, garlic, sherry vinegar and tomato juice.
- Magic Chocolate Ice Cream – A no-machine ice cream using espresso powder, bittersweet chocolate, sweetened condensed milk and heavy cream.
Gourmet Grilling: 96 All-Time Favorite Cookout Classics – Special edition summer 2011 (burger on cover)
Tapenade-Filled Burgers, Asian Steak and Noodle Salad, Turkey Cheddar Burgers, Dominican Chimichurri Burgers, Porterhouse Steak with Pan-Seared Cherry Tomatoes, Grilled Pork Tenderloin with Smoked-Paprika Mayonnaise, Barbecued Pork Burgers with Slaw, Chipotle-Lime Chicken, Buffalo Grilled Shrimp with Blue Cheese Dip and Celery, Grilled Salmon with Lime-Butter Sauce, Panna Cotta with Lemon-Thyme Peaches, Peach Ice Cream, Lemon-Herbed Potatoes, Perfect Strawberry Ice Cream, Red Velvet Whoopie Pies.
America’s Test Kitchen 30-Minute Suppers Summer 2011 (chicken skewers on cover)
Grilled Italian Sausage Subs, Grilled Herbed Chicken and Zucchini Salad, Vietnamese-Style Noodle Salad with Chicken, Grilled Spice-Rubbed Chicken Thighs, Glazed Grilled Chicken Skewers, Greek Burgers, Hoisin Pork with Garlic Noodles, Mustard-Glazed Brats with Sweet and Sour Slaw, Wasabi Crab Salad Rolls with Ginger Coleslaw; Chicken, Goat Cheese, and Cherry Salad.
Cook’s Country – July 2011 (peaches and cream pie on cover)
- Dill Potato Salad: Chopped dill is put in a sachet and boiled with the potatoes, and more dill is put in the vinegar that goes on the potatoes.
- Peaches and Cream Pie: Peaches are baked, put in a pie crust, and heavy cream is poured over before baking.
- Grilled Steakhouse Steak Tips: Beef flap steak is cut into small pieces and marinated in brown sugar, garlic, paprika and cayenne pepper before grilling.
- Strawberry Dream Cake: A luscious two-layer strawberry cake that looks perfect for a summertime birthday.
I like to imagine the dynamite secrets a lovely-looking recipe will reveal.
Recently I perused a stack of magazines with terrific-looking recipes I'd like to try this summer (although there are so many nice ones I doubt highly that's possible.)
If you're looking for some good magazines with recipes for the hot weather ahead, here are four I recommend. All are on sale now on newsstands.
Under each is the recipes I have my eye on to try.
Summer Entertaining from Cook’s Illustrated – Summer 2011 (pulled pork sandwich on cover)
- Barbecued Chicken Parts – Chicken thighs and legs are kept in a brine of salt, sugar and water before being grilled.
- Charcoal-Grilled Stuffed Flank Steak – These look like beef lollipops. A spread of herbs and garlic and a layer of prosciutto is put on flank steak before it’s rolled up and tied. Skewers are put in evenly through each section of meat between ties, and then the rolled steak is sliced into pinwheels before grilling.
- Minted Sugar Snap Pea Salad
- Tuscan Potato Salad – Red wine vinegar, rosemary, Dijon mustard and Parmesan cheese provide the coating for new red potatoes.
- Lemon Potatoes – Lemon zest and juice, along with minced garlic and chicken broth, is tossed with boiled new red potatoes.
- Basic Creamy Coleslaw
- Quick Summer Pickles and Quick Bread-and-Butter Pickles
- Gazpacho – the iconic summer tomato soup, created here with fresh tomatoes, red bell peppers, cucumbers, sweet onion, garlic, sherry vinegar and tomato juice.
- Magic Chocolate Ice Cream – A no-machine ice cream using espresso powder, bittersweet chocolate, sweetened condensed milk and heavy cream.
Gourmet Grilling: 96 All-Time Favorite Cookout Classics – Special edition summer 2011 (burger on cover)
Tapenade-Filled Burgers, Asian Steak and Noodle Salad, Turkey Cheddar Burgers, Dominican Chimichurri Burgers, Porterhouse Steak with Pan-Seared Cherry Tomatoes, Grilled Pork Tenderloin with Smoked-Paprika Mayonnaise, Barbecued Pork Burgers with Slaw, Chipotle-Lime Chicken, Buffalo Grilled Shrimp with Blue Cheese Dip and Celery, Grilled Salmon with Lime-Butter Sauce, Panna Cotta with Lemon-Thyme Peaches, Peach Ice Cream, Lemon-Herbed Potatoes, Perfect Strawberry Ice Cream, Red Velvet Whoopie Pies.
America’s Test Kitchen 30-Minute Suppers Summer 2011 (chicken skewers on cover)
Grilled Italian Sausage Subs, Grilled Herbed Chicken and Zucchini Salad, Vietnamese-Style Noodle Salad with Chicken, Grilled Spice-Rubbed Chicken Thighs, Glazed Grilled Chicken Skewers, Greek Burgers, Hoisin Pork with Garlic Noodles, Mustard-Glazed Brats with Sweet and Sour Slaw, Wasabi Crab Salad Rolls with Ginger Coleslaw; Chicken, Goat Cheese, and Cherry Salad.
Cook’s Country – July 2011 (peaches and cream pie on cover)
- Dill Potato Salad: Chopped dill is put in a sachet and boiled with the potatoes, and more dill is put in the vinegar that goes on the potatoes.
- Peaches and Cream Pie: Peaches are baked, put in a pie crust, and heavy cream is poured over before baking.
- Grilled Steakhouse Steak Tips: Beef flap steak is cut into small pieces and marinated in brown sugar, garlic, paprika and cayenne pepper before grilling.
- Strawberry Dream Cake: A luscious two-layer strawberry cake that looks perfect for a summertime birthday.
Friday, May 27, 2011
Raspberry Cream Cheese Brownies
knock it out of the park
Raspberry Cream Cheese Brownies (click for the recipe), the latest dessert I’ve made from Cook’s Country magazine, are pure pleasure.
Each brownie is a heavenly combination of rich, spongy chocolate, lined with a cream cheese and raspberry middle. There is also some raspberry jam in the brownie portion, heightening the berry-awesome experience (yes, that was extremely cheeseball of me.)
The first time I tried a bite of these, I had to stop and savor the taste for a moment, closing my eyes and saying to my husband, “My goodness, these are good.”
My husband agreed as he munched away on a brownie.
I found the taste to be best the day the brownies were made and the day after. Although the brownies maintain a rich chocolate flavor and nice soft texture after that time, the taste of the raspberry middle begins to fade.
But if you serve these to a family, they’ll disappear so quickly you won’t even need to think about a timeline.
The recipe I linked to above is on a blog, and it is nearly exactly the same as the one I used, with the exception of one mysterious error. The second paragraph of the directions says to add oil, which doesn’t exist in the recipe ingredients, so don’t worry about it!
The recipe for Raspberry Cream Cheese brownies can also be found in the excellent cookbook Cook's Country Blue Ribbon Desserts.
The recipe says to microwave the butter and chocolate in a large bowl then add the other ingredients. Rather, I microwaved them in a smaller bowl and added the butter/chocolate combination to the other ingredients.
A filling is made by processing softened cream cheese, vanilla, sugar and egg yolk in a food processor.
The first step in making the brownies is stirring together sugar, eggs, and vanilla until combined.
Butter and chopped unsweetened chocolate are microwaved until melted, and ¼ cup of raspberry jam is whisked in. After a slight cooling time, this is added to the sugar mixture. A combination of flour, baking powder and and salt is whisked in to create a batter.
Half of the batter is scraped into an eight-inch square baking plan lined with greased aluminum foil, then the filling is dolloped over and spread into an even layer. Raspberry jam that has been microwaved slightly is dolloped over the filling, and with the tip of a knife, it is swirled in. The remaining batter is spread evenly over the filling.
The brownies are baked, 50 to 60 minutes, then left to cool for a least two hours before cutting into squares.
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Each brownie is a heavenly combination of rich, spongy chocolate, lined with a cream cheese and raspberry middle. There is also some raspberry jam in the brownie portion, heightening the berry-awesome experience (yes, that was extremely cheeseball of me.)
The first time I tried a bite of these, I had to stop and savor the taste for a moment, closing my eyes and saying to my husband, “My goodness, these are good.”
My husband agreed as he munched away on a brownie.
I found the taste to be best the day the brownies were made and the day after. Although the brownies maintain a rich chocolate flavor and nice soft texture after that time, the taste of the raspberry middle begins to fade.
But if you serve these to a family, they’ll disappear so quickly you won’t even need to think about a timeline.
The recipe I linked to above is on a blog, and it is nearly exactly the same as the one I used, with the exception of one mysterious error. The second paragraph of the directions says to add oil, which doesn’t exist in the recipe ingredients, so don’t worry about it!
The recipe for Raspberry Cream Cheese brownies can also be found in the excellent cookbook Cook's Country Blue Ribbon Desserts.
The recipe says to microwave the butter and chocolate in a large bowl then add the other ingredients. Rather, I microwaved them in a smaller bowl and added the butter/chocolate combination to the other ingredients.
A filling is made by processing softened cream cheese, vanilla, sugar and egg yolk in a food processor.
The first step in making the brownies is stirring together sugar, eggs, and vanilla until combined.
Butter and chopped unsweetened chocolate are microwaved until melted, and ¼ cup of raspberry jam is whisked in. After a slight cooling time, this is added to the sugar mixture. A combination of flour, baking powder and and salt is whisked in to create a batter.
Half of the batter is scraped into an eight-inch square baking plan lined with greased aluminum foil, then the filling is dolloped over and spread into an even layer. Raspberry jam that has been microwaved slightly is dolloped over the filling, and with the tip of a knife, it is swirled in. The remaining batter is spread evenly over the filling.
The brownies are baked, 50 to 60 minutes, then left to cool for a least two hours before cutting into squares.
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Tuesday, May 10, 2011
Pound cake gets effervescent thanks to 7Up
7Up, the popular soft drink, brings its bubbly effervescence to a lovely dessert, 7UP Pound Cake (click for the recipe).
The cake has a dense-but-light sensation: It’s not crumbly, as is the case with pound cakes, but the texture isn’t as heavy as a traditional pound cake.
And it has a divine lemon-lime taste, thanks mostly to the citrusy glaze that’s drizzled on top.
This delicious, family-friendly cake is ideal for spring, and would be a terrific accompaniment to a cup of tea.
Cook’s Country magazine, whose version of 7Up Pound Cake is the one I made, notes that Sprite, Mountain Dew and ginger ale could all stand in for 7Up, but Fresca won’t – it produces a cake that is pale and tough.
Diet 7Up also isn’t a good substitute – the sugar in regular 7Up is needed to make the cake taste right.
Be sure to use cake flour as the recipe directs. It helps produce the lightness of the cake.
The cake can be made in a 12-inch tube or Bundt pan; I used a Bundt pan. The recipe has a directed baking time of 75 to 90 minutes. The 75-minute baking time was absolutely perfect for me – the cake came out golden and fully baked.
The cake is easy to make. The recipe linked to above on a blog is the same one I used from Cook’s Country. It's also available in the cookbook Cook's Country Blue Ribbon Desserts.
Sugar, eggs, 7Up, lemon zest (finely-grated lemon peel), lime zest (finely-grated lime peel), lemon juice, lime juice and salt are blended in a food processor until smooth, then melted butter is poured slowly through the chute and the mixture is processed until incorporated.
The eggs and 7Up liquid is transferred to a large bowl, and cake flour added in three additions.
The batter is spread in a tube or Bundt pan, baked, cooled for a short time, then turned out onto a wire rack to cool completely, about two hours.
A glaze, made from confectioners’ (icing) sugar, lemon and lime juice, is drilled over the cake. After a 15-minute setting time for the glaze, the cake can be served.
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The cake has a dense-but-light sensation: It’s not crumbly, as is the case with pound cakes, but the texture isn’t as heavy as a traditional pound cake.
And it has a divine lemon-lime taste, thanks mostly to the citrusy glaze that’s drizzled on top.
This delicious, family-friendly cake is ideal for spring, and would be a terrific accompaniment to a cup of tea.
Cook’s Country magazine, whose version of 7Up Pound Cake is the one I made, notes that Sprite, Mountain Dew and ginger ale could all stand in for 7Up, but Fresca won’t – it produces a cake that is pale and tough.
Diet 7Up also isn’t a good substitute – the sugar in regular 7Up is needed to make the cake taste right.
Be sure to use cake flour as the recipe directs. It helps produce the lightness of the cake.
The cake can be made in a 12-inch tube or Bundt pan; I used a Bundt pan. The recipe has a directed baking time of 75 to 90 minutes. The 75-minute baking time was absolutely perfect for me – the cake came out golden and fully baked.
The cake is easy to make. The recipe linked to above on a blog is the same one I used from Cook’s Country. It's also available in the cookbook Cook's Country Blue Ribbon Desserts.
Sugar, eggs, 7Up, lemon zest (finely-grated lemon peel), lime zest (finely-grated lime peel), lemon juice, lime juice and salt are blended in a food processor until smooth, then melted butter is poured slowly through the chute and the mixture is processed until incorporated.
The eggs and 7Up liquid is transferred to a large bowl, and cake flour added in three additions.
The batter is spread in a tube or Bundt pan, baked, cooled for a short time, then turned out onto a wire rack to cool completely, about two hours.
A glaze, made from confectioners’ (icing) sugar, lemon and lime juice, is drilled over the cake. After a 15-minute setting time for the glaze, the cake can be served.
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Thursday, May 5, 2011
Grasshopper Pie - a dessert with a past
“While grasshopper pie is most commonly known these days as a type of ice cream pie, it started off as a mint and chocolate chiffon pie based on a Prohibition-era cocktail,” says the introduction to Cook's Country magazine's version of Grasshopper Pie (click for the recipe). “We wanted to go retro and bring back the original chiffon version of this pie.”
It’s a terrific version – smooth and delicious and sure to impress. This pie would fit right in at the finest bakeries and tea houses.
The secret behind its soft-yet-firm filling is unflavored gelatin, which stabilizes the eggs and whipping cream. The lovely cool, minty flavor comes from crème de menthe and crème de cacao.
Despite the fact the pie is easy to make, cooking with gelatin can be tricky. After having a batch of panna cotta fail to set properly a few years back, I now always make sure gelatin has fully dissolved in a cream mixture before taking it off the heat.
The best way I know to do this is use a small pot, which helps gelatin dissolve more easily, and check the spoon you are using to stir the mixture regularly. Gelatin that is not yet fully dissolved will leave quite obvious large flecks in the liquid on the spoon. The flecks will disappear when the gelatin has dissolved.
If you follow the directions carefully for the recipe, however, things should work fine. I found the cooking times to be about right.
One thing that wasn’t completely right about my pie, however, was the color. Because I used clear crème de menthe, I had grasshopper pie with a white filling instead of pale green, which would have been created by green crème de menthe.
But since the pie ultimately tasted fabulous, the color wasn’t an issue at all.
For the crust, the recipe calls for Oreo Mint n’ Crème cookies – a variation I wasn’t able to find in the supermarket! My substitution was to use regular Oreos and add 1/8 tsp of mint extract to the crust ingredients.
The recipe says to refrigerate the pie at least six hours or overnight. Go with overnight – a slight boozy taste in the pie filling dissipates perfectly with the longer time.
The pie needs to be stored in the refrigerator, preferably with plastic wrap on top.
The recipe I linked to above on a blog is exactly the same as the one I used from Cook’s Country magazine.
The crust is a combination of Mint n’ Crème Oreos and melted butter (or regular Oreos, melted butter and 1/8 tsp. mint extract.)
The filling is made by cooking cream on the stovestop that has gelatin, sugar, cream, egg yolks and salt in it. Crème de menthe and crème de cacao is added right before the mixture is put into the fridge to set slightly.
Cream that has been beaten to stiff peaks is folded into the gelatin mixture, and the resulting filling is smoothed on the crust.
The pie is refrigerated overnight before serving.
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It’s a terrific version – smooth and delicious and sure to impress. This pie would fit right in at the finest bakeries and tea houses.
The secret behind its soft-yet-firm filling is unflavored gelatin, which stabilizes the eggs and whipping cream. The lovely cool, minty flavor comes from crème de menthe and crème de cacao.
Despite the fact the pie is easy to make, cooking with gelatin can be tricky. After having a batch of panna cotta fail to set properly a few years back, I now always make sure gelatin has fully dissolved in a cream mixture before taking it off the heat.
The best way I know to do this is use a small pot, which helps gelatin dissolve more easily, and check the spoon you are using to stir the mixture regularly. Gelatin that is not yet fully dissolved will leave quite obvious large flecks in the liquid on the spoon. The flecks will disappear when the gelatin has dissolved.
If you follow the directions carefully for the recipe, however, things should work fine. I found the cooking times to be about right.
One thing that wasn’t completely right about my pie, however, was the color. Because I used clear crème de menthe, I had grasshopper pie with a white filling instead of pale green, which would have been created by green crème de menthe.
But since the pie ultimately tasted fabulous, the color wasn’t an issue at all.
For the crust, the recipe calls for Oreo Mint n’ Crème cookies – a variation I wasn’t able to find in the supermarket! My substitution was to use regular Oreos and add 1/8 tsp of mint extract to the crust ingredients.
The recipe says to refrigerate the pie at least six hours or overnight. Go with overnight – a slight boozy taste in the pie filling dissipates perfectly with the longer time.
The pie needs to be stored in the refrigerator, preferably with plastic wrap on top.
The recipe I linked to above on a blog is exactly the same as the one I used from Cook’s Country magazine.
The crust is a combination of Mint n’ Crème Oreos and melted butter (or regular Oreos, melted butter and 1/8 tsp. mint extract.)
The filling is made by cooking cream on the stovestop that has gelatin, sugar, cream, egg yolks and salt in it. Crème de menthe and crème de cacao is added right before the mixture is put into the fridge to set slightly.
Cream that has been beaten to stiff peaks is folded into the gelatin mixture, and the resulting filling is smoothed on the crust.
The pie is refrigerated overnight before serving.
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Friday, April 15, 2011
Mint and dill get savory in
Greek Meatballs with Herb and Lemon Orzo
Mint and dill – these are two herbs that I love to use in spring.
When I was cutting them up to be used in Greek Meatballs with Herb and Lemon Orzo (click for the recipe)* this week, I took a few minutes just standing and inhaling their lovely fragrances.
Visions of frosty summer drinks like mint vodka lemonade danced through my head as I held the leaves to my nose, while I could almost taste summer salads sprinkled with dill.
For now, though, I’m content with using these ingredients in savory spring dishes, such as the Greek Meatballs, a featured recipe in the spring edition of America’s Test Kitchen’s 30-Minute Suppers.
The mint and dill are subtley delicious in the orzo, and also add appealing flavor to the satisfying beef meatballs. The whole dish is sprinkled with zesty feta.
It’s an excellent weeknight dish. Working together, my husband on the meatballs and me on the orzo, we got it on the table in about 35 minutes.
The recipe I linked to above is on a blog.
*The blogger has divided the recipe into two sections, Greek Meatballs and Herb and Lemon Orzo. I used a recipe that combined both into a more condensed version.
However, there are only a few small differences between the blogger’s recipes and the one I used.
First, the blogger says to use one tablespoon of oil in a skillet and cook just five to six meatballs at a time.
That may work, but my husband followed the recipe’s direction of heating ¼ cup olive oil in a large skillet and cooking all 24 meatballs at once in a large skillet. Although he had to scrape up some of the bits that stuck to the bottom, the meatballs held together for the most part.
The blogger also doesn’t mention how much water to bring to a boil for the orzo. I used three quarts (12 cups) as the recipe said.
The blogger lists ½ cup feta cheese as an ingredient under both the Greek Meatballs and the Lemon and Orzo, but in the recipe I used only had ½ cup feta total. This was more than enough to sprinkle on the servings.
For the meatballs, the recipe calls for two slices high-quality white sandwich bread, torn into small pieces. Instead of this, my husband used panko, a type of very fine Japanese breadcrumb that can be found in the bakery or Asian food section of many supermarkets.
The breadcrumbs are mashed with plain yogurt, then ground beef, grated red onion, minced garlic, fresh mint, fresh dill, salt and pepper are added and everything is mixed together. The mixture is formed into 1 ½-inch meatballs.
The meatballs are cooked in oil in a skillet.
Meanwhile, three quarts of water are brought to a boil, then the burner is turned down to medium. The orzo is cooked for about 10 minutes in the simmering water.
Make sure to drain the orzo in a fine-mesh sieve – you don’t want the pieces of tiny pasta going down the drain!
The orzo is tossed with lemon zest, lemon juice, mint, dill, minced garlic and olive oil.
The recipe says to spoon the orzo onto a serving platter, top with meatballs and sprinkle with feta cheese. We kept these items separate instead, so we could take how much of each we wanted and arrange them on the plate as we desired!
When I was cutting them up to be used in Greek Meatballs with Herb and Lemon Orzo (click for the recipe)* this week, I took a few minutes just standing and inhaling their lovely fragrances.
Visions of frosty summer drinks like mint vodka lemonade danced through my head as I held the leaves to my nose, while I could almost taste summer salads sprinkled with dill.
For now, though, I’m content with using these ingredients in savory spring dishes, such as the Greek Meatballs, a featured recipe in the spring edition of America’s Test Kitchen’s 30-Minute Suppers.
The mint and dill are subtley delicious in the orzo, and also add appealing flavor to the satisfying beef meatballs. The whole dish is sprinkled with zesty feta.
It’s an excellent weeknight dish. Working together, my husband on the meatballs and me on the orzo, we got it on the table in about 35 minutes.
The recipe I linked to above is on a blog.
*The blogger has divided the recipe into two sections, Greek Meatballs and Herb and Lemon Orzo. I used a recipe that combined both into a more condensed version.
However, there are only a few small differences between the blogger’s recipes and the one I used.
First, the blogger says to use one tablespoon of oil in a skillet and cook just five to six meatballs at a time.
That may work, but my husband followed the recipe’s direction of heating ¼ cup olive oil in a large skillet and cooking all 24 meatballs at once in a large skillet. Although he had to scrape up some of the bits that stuck to the bottom, the meatballs held together for the most part.
The blogger also doesn’t mention how much water to bring to a boil for the orzo. I used three quarts (12 cups) as the recipe said.
The blogger lists ½ cup feta cheese as an ingredient under both the Greek Meatballs and the Lemon and Orzo, but in the recipe I used only had ½ cup feta total. This was more than enough to sprinkle on the servings.
For the meatballs, the recipe calls for two slices high-quality white sandwich bread, torn into small pieces. Instead of this, my husband used panko, a type of very fine Japanese breadcrumb that can be found in the bakery or Asian food section of many supermarkets.
The breadcrumbs are mashed with plain yogurt, then ground beef, grated red onion, minced garlic, fresh mint, fresh dill, salt and pepper are added and everything is mixed together. The mixture is formed into 1 ½-inch meatballs.
The meatballs are cooked in oil in a skillet.
Meanwhile, three quarts of water are brought to a boil, then the burner is turned down to medium. The orzo is cooked for about 10 minutes in the simmering water.
Make sure to drain the orzo in a fine-mesh sieve – you don’t want the pieces of tiny pasta going down the drain!
The orzo is tossed with lemon zest, lemon juice, mint, dill, minced garlic and olive oil.
The recipe says to spoon the orzo onto a serving platter, top with meatballs and sprinkle with feta cheese. We kept these items separate instead, so we could take how much of each we wanted and arrange them on the plate as we desired!
Thursday, April 14, 2011
Old-fashioned Vanilla Wafer Cake
will never go out of style!
Vanilla Wafer Cake (click for the recipe)*, I’m told by doing a little research online, is a recipe that has been around for a long time.
Luckily, delicious never goes out of fashion, so this cake stands up as much as it did years ago.
It’s a crowd-pleasing, family-friendly cake, with no unusual flavors lurking within. It slices nicely, and pieces work just as well packed away for lunches as they do for after-dinner dessert.
My husband, who is cuckoo for coconut, loved that the cake was packed with it – two cups of the sweetened, shredded stuff to be exact.
So many vanilla wafer cookies (seven cups!) are used that no extra flour is needed. I used Nabisco Nilla wafers.
*The recipe for Vanilla Wafer Cake that I used is a version from Cook’s Country magazine. The recipe I linked to above is on the NBC Today website. Chris Kimball, founder of Cook’s Country and America's Test Kitchen, demonstrated making Vanilla Wafer Cake on the show one day. Just scroll down until you find the recipe.
The cake is a snap to make.
Vanilla wafer cookies are processed in a food processor in two batches until fine crumbs form. The crumbs are transferred to a bowl and salt is added.
Sugar, butter and eggs are mixed together with an electric mixer. The cookie crumbs are mixed in alternately with whole milk.
Sweetened shredded coconut and toasted, chopped pecans are folded in. (I bought the pecans already chopped and toasted them in a frying pan on medium for about four minutes.)
The batter is scraped into a nine-inch springform pan and baked until the cake is golden brown, one hour 20 minutes to one hour 40 minutes (my cake only needed the lesser cooking time of one hour 20 minutes.)
After the cake is cooled in the pan for a few minutes, it is inverted on a wire rack to cool to room temperature before serving.
The cake will keep at room temperature covered in plastic for three to five days.
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Luckily, delicious never goes out of fashion, so this cake stands up as much as it did years ago.
It’s a crowd-pleasing, family-friendly cake, with no unusual flavors lurking within. It slices nicely, and pieces work just as well packed away for lunches as they do for after-dinner dessert.
My husband, who is cuckoo for coconut, loved that the cake was packed with it – two cups of the sweetened, shredded stuff to be exact.
So many vanilla wafer cookies (seven cups!) are used that no extra flour is needed. I used Nabisco Nilla wafers.
*The recipe for Vanilla Wafer Cake that I used is a version from Cook’s Country magazine. The recipe I linked to above is on the NBC Today website. Chris Kimball, founder of Cook’s Country and America's Test Kitchen, demonstrated making Vanilla Wafer Cake on the show one day. Just scroll down until you find the recipe.
The cake is a snap to make.
Vanilla wafer cookies are processed in a food processor in two batches until fine crumbs form. The crumbs are transferred to a bowl and salt is added.
Sugar, butter and eggs are mixed together with an electric mixer. The cookie crumbs are mixed in alternately with whole milk.
Sweetened shredded coconut and toasted, chopped pecans are folded in. (I bought the pecans already chopped and toasted them in a frying pan on medium for about four minutes.)
The batter is scraped into a nine-inch springform pan and baked until the cake is golden brown, one hour 20 minutes to one hour 40 minutes (my cake only needed the lesser cooking time of one hour 20 minutes.)
After the cake is cooled in the pan for a few minutes, it is inverted on a wire rack to cool to room temperature before serving.
The cake will keep at room temperature covered in plastic for three to five days.
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Sunday, April 3, 2011
A weeknight dish for busy folks:
Pineapple Chicken Bake
Because I love to cook and have a variety of foods in my diet, I make it a priority to try new recipes often (this blog wouldn’t exist otherwise).
But very few recipes I try require a lot of effort and time.
I have a full-time day job in addition to blogging, and so I appreciate a good quick-to-make dish on weeknights as much as the next busy person.
Pineapple Chicken Bake (click for the recipe) from America’s Test Kitchen was a recent recipe my husband and I made that was astoundingly quick and easy to make and produced very good results.
The curry powder and pineapple chunks were a terrific combination, with the powder adding a bit of heat and the pineapple some sweetness. The almonds on top provided a perfect crunch.
We served the chicken with jasmine rice, an ideal side dish to soak up some of the sweet sauce.
While the base of the dish is chicken, a food that is often family friendly, I wouldn’t necessarily put Pinepple Chicken Bake in the family-friendly category.
It may be a little too weird for the taste buds of youngsters, especially with the curry powder.
We used the suggested two teaspoons of curry powder in the recipe, and it was mild, and I found it just a wee bit too hot. The curry powder can easily be cut back, however, as can the Tabasco sauce.
The recipe I linked to above on a blog is nearly exactly the same as the one we used from the The America's Test Kitchen Family Cookbook
, with one small exception: The blogger says to bake the chicken until it is cooked through, about 20 minutes.
The recipe we used says to bake the dish 15 to 18 minutes, or until the chicken registers 160 F on an instant-read food thermometer. We found this took about 18 minutes.
To make the dish, four boneless, skinless chicken breasts are patted dry, seasoned with salt and pepper and put in a 9x13 inch baking dish (we used a glass baking dish).
Pineapple juice from the cans of pineapple, honey, cider vinegar (also called apple cider vinegar), curry powder and Tabasco sauce are simmered over medium heat until thickened.
Cornstarch is dissolved into water and then whisked into the honey mixture, and pineapple chunks are stirred in.
The pineapple sauce is poured over the chicken, which is in turn sprinkled with sliced almonds.
The dish is baked on an oven rack that has been adjusted to the top position.
America's Test Kitchen Family Cookbook on amazon.ca
But very few recipes I try require a lot of effort and time.
I have a full-time day job in addition to blogging, and so I appreciate a good quick-to-make dish on weeknights as much as the next busy person.
Pineapple Chicken Bake (click for the recipe) from America’s Test Kitchen was a recent recipe my husband and I made that was astoundingly quick and easy to make and produced very good results.
The curry powder and pineapple chunks were a terrific combination, with the powder adding a bit of heat and the pineapple some sweetness. The almonds on top provided a perfect crunch.
We served the chicken with jasmine rice, an ideal side dish to soak up some of the sweet sauce.
While the base of the dish is chicken, a food that is often family friendly, I wouldn’t necessarily put Pinepple Chicken Bake in the family-friendly category.
It may be a little too weird for the taste buds of youngsters, especially with the curry powder.
We used the suggested two teaspoons of curry powder in the recipe, and it was mild, and I found it just a wee bit too hot. The curry powder can easily be cut back, however, as can the Tabasco sauce.
The recipe I linked to above on a blog is nearly exactly the same as the one we used from the The America's Test Kitchen Family Cookbook
, with one small exception: The blogger says to bake the chicken until it is cooked through, about 20 minutes.The recipe we used says to bake the dish 15 to 18 minutes, or until the chicken registers 160 F on an instant-read food thermometer. We found this took about 18 minutes.
To make the dish, four boneless, skinless chicken breasts are patted dry, seasoned with salt and pepper and put in a 9x13 inch baking dish (we used a glass baking dish).
Pineapple juice from the cans of pineapple, honey, cider vinegar (also called apple cider vinegar), curry powder and Tabasco sauce are simmered over medium heat until thickened.
Cornstarch is dissolved into water and then whisked into the honey mixture, and pineapple chunks are stirred in.
The pineapple sauce is poured over the chicken, which is in turn sprinkled with sliced almonds.
The dish is baked on an oven rack that has been adjusted to the top position.
America's Test Kitchen Family Cookbook on amazon.ca
Friday, April 1, 2011
Sloppy Joes with a turkey twist
Sloppy joes. I remember when my Mom made these for the first time when I was a kid, and the concept fascinated me.
It was a like a hamburger, but not. I needed to use a knife and fork to eat it. The name fit it so well – definitely sloppy!
(According to Wikipedia, Sloppy Joes are called Victory Burgers in the Canadian province of Saskatchewan, where I live. This is news to me.)
When I came across a recipe for Barbecued-Turkey Sloppy Joes (click for the recipe)* from America's Test Kitchen recently, I knew I needed to take a walk down memory lane and make them.
I wasn’t disappointed. These sloppy joes are terrific comfort food, with the moist turkey mixed with a slightly sweet sauce. The whole family will like it.
They weren’t the sloppiest Sloppy Joes, however. My husband filled a bun with it and ate it like a hamburger. That’s not a bad thing, just a note to those who feel the meat of sloppy joes should spill over the bun and into the next town.
*The recipe I linked to above, on a blog, is for an America’s Test Kitchen’s Sloppy Joe recipe that uses beef.
I’m sure it that variation is delicious, but if you want to make the recipe I did for turkey sloppy joes, you just need to make a few tweaks here and there.
First and foremost is an important ingredient substitution.
Both the turkey and beef recipes call for one cup of tomato puree. I have searched for this product high and low and have been unable to find it.
I used a substitute of one part tomato paste mixed with one part water. For the one cup called for in the turkey sloppy joes recipe, I mixed ½ cup tomato paste with ½ cup water.
Here are the other key substitutions ingredient and step subsitutions to transform beef sloppy joes into turkey:
- Instead of one pound of ground beef, use one pound of ground turkey.
- Instead of ½ cup ketchup, use ½ cup barbecue sauce.
- In step 2, cook the onions and salt for five minutes instead of 10.
- In step 6, forget the part about adding “the remaining salt and black pepper.” Let people salt or pepper their own servings if they desire.
If you want exactly the same recipe I used without having to compare this blog post to the one I linked to, head out and buy a copy of the spring edition of America’s Test Kitchen’s 30-Minute Suppers, on newsstands until May 9, 2011.
It’s got many other terrific-looking recipes I have my eye on to try, which may just show up on Recipes That Worked, including:
- Quick Country Captain Chicken
- Chicken-Sausage Sandwich with Broccoli Slaw
- Flank Steak with Spicy Peanut Noodles
- Creamy Beef Curry
- Greek Meatballs with Herb and Lemon Orzo
- Indonesian-Style Pork Fried Rice
- Crab-Stuffed Sole with Lemon-Butter Sauce
- Cod with Herbed Tomato-Caper Compote
- Spicy Shrimp-and-Herb Salad Wrap
- Cabbage and Kielbasa Salad with Honey-Mustard Dressing
It was a like a hamburger, but not. I needed to use a knife and fork to eat it. The name fit it so well – definitely sloppy!
(According to Wikipedia, Sloppy Joes are called Victory Burgers in the Canadian province of Saskatchewan, where I live. This is news to me.)
When I came across a recipe for Barbecued-Turkey Sloppy Joes (click for the recipe)* from America's Test Kitchen recently, I knew I needed to take a walk down memory lane and make them.
I wasn’t disappointed. These sloppy joes are terrific comfort food, with the moist turkey mixed with a slightly sweet sauce. The whole family will like it.
They weren’t the sloppiest Sloppy Joes, however. My husband filled a bun with it and ate it like a hamburger. That’s not a bad thing, just a note to those who feel the meat of sloppy joes should spill over the bun and into the next town.
*The recipe I linked to above, on a blog, is for an America’s Test Kitchen’s Sloppy Joe recipe that uses beef.
I’m sure it that variation is delicious, but if you want to make the recipe I did for turkey sloppy joes, you just need to make a few tweaks here and there.
First and foremost is an important ingredient substitution.
Both the turkey and beef recipes call for one cup of tomato puree. I have searched for this product high and low and have been unable to find it.
I used a substitute of one part tomato paste mixed with one part water. For the one cup called for in the turkey sloppy joes recipe, I mixed ½ cup tomato paste with ½ cup water.
Here are the other key substitutions ingredient and step subsitutions to transform beef sloppy joes into turkey:
- Instead of one pound of ground beef, use one pound of ground turkey.
- Instead of ½ cup ketchup, use ½ cup barbecue sauce.
- In step 2, cook the onions and salt for five minutes instead of 10.
- In step 6, forget the part about adding “the remaining salt and black pepper.” Let people salt or pepper their own servings if they desire.
If you want exactly the same recipe I used without having to compare this blog post to the one I linked to, head out and buy a copy of the spring edition of America’s Test Kitchen’s 30-Minute Suppers, on newsstands until May 9, 2011.
It’s got many other terrific-looking recipes I have my eye on to try, which may just show up on Recipes That Worked, including:
- Quick Country Captain Chicken
- Chicken-Sausage Sandwich with Broccoli Slaw
- Flank Steak with Spicy Peanut Noodles
- Creamy Beef Curry
- Greek Meatballs with Herb and Lemon Orzo
- Indonesian-Style Pork Fried Rice
- Crab-Stuffed Sole with Lemon-Butter Sauce
- Cod with Herbed Tomato-Caper Compote
- Spicy Shrimp-and-Herb Salad Wrap
- Cabbage and Kielbasa Salad with Honey-Mustard Dressing
Tuesday, March 22, 2011
Baked Ziti: A crowd-pleasing dish
for your next family get-together
Baked pasta can be absolutely horrible.
Many people have had the experience of being at a brunch or potluck, digging into baked mac and cheese or another type of pasta, and finding their serving is rubbery or mushy.
These two undesirable traits are what Cook’s Illustrated, a magazine from America’s Test Kitchen, aimed to eradicate with their recipe for Baked Ziti (click for the recipe).
They did it, and brilliantly.
The baked ziti that results from their recipe is, for lack of a better word, smooth. There is no mushiness, strings or clumps.
I’ve never had baked pasta with such a pleasing texture.
It’s the texture that causes me to recommend this dish the most. While the flavor is absolutely fine, you’re not going to impress your local neighborhood foodie with its mind-bending taste.
Rather, this is a crowd-pleasing, family-friendly dish that’s ideal for entertaining large groups. Easter, here we come.
Everyone from ages two to 92 will eat it, and heartily.
The recipe called for ziti or any other short, tubular pasta. We couldn’t find ziti and so used chifferini rigati, which to us looked short and tubular. To me, though, it sounds as if macaroni would do just fine in this recipe.
Although the recipe isn’t hard to make, it is a little labor intensive. It took my husband and I about 50 minutes, working together, to do the advance work before putting the pasta in the oven to bake.
The recipe I linked to above is on a blog, and is identical to the one we used.
The pasta is boiled until it is al dente, and then drained.
Garlic is cooked in a skillet or frying pan, then canned tomato sauce, canned diced tomatoes and dry oregano are stirred in and the mixture is simmered until thickened. Off heat, fresh basil and sugar are added.
In the large soup pot or Dutch oven in which the pasta was cooked, cornstarch and heavy cream are brought to a simmer (this happens quickly. Stir constantly so it doesn’t burn.)
The pot is removed from the heat, then a mixture of cottage cheese, eggs and Parmesan cheese, one cup of the tomato sauce and cubed mozzarella are stirred into the mixture. The pasta is added and stirred to coat with the sauce.
The pasta mixture is poured into a 13x9 inch baking dish (we used a glass one), and spread with the remaining tomato sauce. More grated Parmesan and mozzarella is sprinkled on top
The dish is covered with foil and baked for 30 minutes, then the foil is removed and the dish baked for another 30 minutes.
After being cooled for 20 minutes, the pasta is sprinkled with fresh basil and served.
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Many people have had the experience of being at a brunch or potluck, digging into baked mac and cheese or another type of pasta, and finding their serving is rubbery or mushy.
These two undesirable traits are what Cook’s Illustrated, a magazine from America’s Test Kitchen, aimed to eradicate with their recipe for Baked Ziti (click for the recipe).
They did it, and brilliantly.
The baked ziti that results from their recipe is, for lack of a better word, smooth. There is no mushiness, strings or clumps.
I’ve never had baked pasta with such a pleasing texture.
It’s the texture that causes me to recommend this dish the most. While the flavor is absolutely fine, you’re not going to impress your local neighborhood foodie with its mind-bending taste.
Rather, this is a crowd-pleasing, family-friendly dish that’s ideal for entertaining large groups. Easter, here we come.
Everyone from ages two to 92 will eat it, and heartily.
The recipe called for ziti or any other short, tubular pasta. We couldn’t find ziti and so used chifferini rigati, which to us looked short and tubular. To me, though, it sounds as if macaroni would do just fine in this recipe.
Although the recipe isn’t hard to make, it is a little labor intensive. It took my husband and I about 50 minutes, working together, to do the advance work before putting the pasta in the oven to bake.
The recipe I linked to above is on a blog, and is identical to the one we used.
The pasta is boiled until it is al dente, and then drained.
Garlic is cooked in a skillet or frying pan, then canned tomato sauce, canned diced tomatoes and dry oregano are stirred in and the mixture is simmered until thickened. Off heat, fresh basil and sugar are added.
In the large soup pot or Dutch oven in which the pasta was cooked, cornstarch and heavy cream are brought to a simmer (this happens quickly. Stir constantly so it doesn’t burn.)
The pot is removed from the heat, then a mixture of cottage cheese, eggs and Parmesan cheese, one cup of the tomato sauce and cubed mozzarella are stirred into the mixture. The pasta is added and stirred to coat with the sauce.
The pasta mixture is poured into a 13x9 inch baking dish (we used a glass one), and spread with the remaining tomato sauce. More grated Parmesan and mozzarella is sprinkled on top
The dish is covered with foil and baked for 30 minutes, then the foil is removed and the dish baked for another 30 minutes.
After being cooled for 20 minutes, the pasta is sprinkled with fresh basil and served.
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Tuesday, February 22, 2011
Black beans bring plenty of protein
and fiber to easy-to-make burgers
I love black beans and I cannot lie.
They have a pleasing starchy texture and mild flavor that is highlighted perfectly by spices such as cumin.
I’m glad I like them, because black beans are high in protein, fiber, magnesium, folate and manganese.
And they are absolutely brilliant in Black Bean Burgers (click for the recipe), a hearty, filling and quick-to-make supper.
Slathered with some mayo, topped with lettuce and sandwiched in a toasted bun, these burgers are sure to please.
The recipe I use for Black Bean Burgers is from America’s Test Kitchen, and can be found in the cookbook The Best Simple Recipes
.
The recipe I linked to above on a blog is nearly the same as the one I use, with two minor exceptions.
A quarter-cup of cilantro is not listed in the ingredients of the blog recipe, but it is mentioned in the directions.
However, my husband and I skip the cilantro in the burgers anyway, so it is just as well that is neglected in the blog recipe’s list of ingredients.
The blog recipe also calls for two 15-oz. cans of black beans, while the America’s Test Kitchen recipe I use calls for two 16-oz. cans.
The first few steps of the recipe are for making breadcrumbs to put in the burgers.
We skip this step and simply use some panko instead of making breadcrumbs to speed things up. Panko are ready-made Japanese-style breadcrumbs that can be found in the bakery or Asian foods sections of most supermarkets.
Some of the black beans are mashed with a potato masher until mostly smooth. Bread crumbs, eggs, olive oil, cumin, salt, cayenne, minced shallot and the remaining beans are added to the mashed beans and the ingredients are combined.
The mixture is divided into six equal portions and made into patties, which are cooked in olive oil in a skillet.
Serve and enjoy a tasty burger with many health benefits!
Best Simple Recipes on amazon.ca
They have a pleasing starchy texture and mild flavor that is highlighted perfectly by spices such as cumin.
I’m glad I like them, because black beans are high in protein, fiber, magnesium, folate and manganese.
And they are absolutely brilliant in Black Bean Burgers (click for the recipe), a hearty, filling and quick-to-make supper.
Slathered with some mayo, topped with lettuce and sandwiched in a toasted bun, these burgers are sure to please.
The recipe I use for Black Bean Burgers is from America’s Test Kitchen, and can be found in the cookbook The Best Simple Recipes
.The recipe I linked to above on a blog is nearly the same as the one I use, with two minor exceptions.
A quarter-cup of cilantro is not listed in the ingredients of the blog recipe, but it is mentioned in the directions.
However, my husband and I skip the cilantro in the burgers anyway, so it is just as well that is neglected in the blog recipe’s list of ingredients.
The blog recipe also calls for two 15-oz. cans of black beans, while the America’s Test Kitchen recipe I use calls for two 16-oz. cans.
The first few steps of the recipe are for making breadcrumbs to put in the burgers.
We skip this step and simply use some panko instead of making breadcrumbs to speed things up. Panko are ready-made Japanese-style breadcrumbs that can be found in the bakery or Asian foods sections of most supermarkets.
Some of the black beans are mashed with a potato masher until mostly smooth. Bread crumbs, eggs, olive oil, cumin, salt, cayenne, minced shallot and the remaining beans are added to the mashed beans and the ingredients are combined.
The mixture is divided into six equal portions and made into patties, which are cooked in olive oil in a skillet.
Serve and enjoy a tasty burger with many health benefits!
Best Simple Recipes on amazon.ca
Thursday, February 3, 2011
Super Bowl food that will
make your friends and family cheer!
If you're having a get-together on Sunday for the Super Bowl, you'll probably be serving some snack and finger foods.
Here are my suggestions of recipes I've reviewed that will make your Super Bowl party sizzle as much as the action on the TV screen!
Chinese Barbecued Baby Back Ribs
Sticky Chicken Wings
Fast Chicken Fajitas
Cincinnati Chili
Chile and Cheese Tart
Flatbread Lasagna
Soft Tacos with Sausage and Feta
Golden Onion & Thyme Dip
15-Minute Chocolate-Walnut Fudge
Peanut Butter & Chocolate Shortbread Bars
Caramelized Banana Splits with Hot Chocolate Sauce
Chocolate Chewies
Graham Cracker-Chocolate Chip Snacking Cake
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Here are my suggestions of recipes I've reviewed that will make your Super Bowl party sizzle as much as the action on the TV screen!
Chinese Barbecued Baby Back Ribs
Sticky Chicken Wings
Fast Chicken Fajitas
Cincinnati Chili
Chile and Cheese Tart
Flatbread Lasagna
Soft Tacos with Sausage and Feta
Golden Onion & Thyme Dip
15-Minute Chocolate-Walnut Fudge
Peanut Butter & Chocolate Shortbread Bars
Caramelized Banana Splits with Hot Chocolate Sauce
Chocolate Chewies
Graham Cracker-Chocolate Chip Snacking Cake
Join Recipes That Worked on Facebook
Thursday, January 20, 2011
Warm up a winter weeknight
with Asian Beef and Noodle Soup
An Asian noodle dish – it’s my idea of food heaven.
It’s hard to resist the comforting appeal of rice, ramen, soba or udon noodles. Cooked in a broth, they’re an amazing way to warm up on a winter’s day.
Asian Beef and Noodle Soup (click for the recipe) from Cook’s Country magazine is just such a warming recipe.
This soup is great for weeknights. It’s a snap to make, and it’s family-friendly – everyone will be slurping it up.
Chinese five-spice powder is the secret ingredient that lends great flavor in a short time period.
Chinese five-spice powder, a blend of ground star anise, fennel seeds, cloves, cinnamon and Sichuan pepper, can be found in the spice or Asian foods section of many supermarkets. Fish sauce, another key ingredient in the soup, is also in the Asian foods section.
The recipe calls for one small flank steak, cut into ¼-inch pieces. I have often used pre-sliced stir-fry beef to speed the preparation even more.
The recipe also calls for cilantro. As with any time my husband and I encounter cilantro in a recipe, we skipped it completely in the soup.
The recipe I linked to above, which is on a blog, is nearly exactly the same as the one I use from Cook’s Country magazine. (If you have a Cook’s Country website log-in, click here for the recipe.)
There are just a couple of small differences, and they have to do with the toppings the blogger has suggested. The recipe from Cook’s Country did not call for, and so I have never used, sliced green onions, lime juice, soy sauce or Siracha chili sauce as toppings.
Chicken broth, grated fresh ginger, minced garlic, fish sauce and Chinese five-spice powder are brought to a boil in a large pot or Dutch oven, and are then simmered for 10 minutes.
Ramen noodles, sliced beef and cabbage are added and soup simmered for a short time longer.
Then it’s time to ladle out some bowls of comfort!
More warming soups
Join Recipes That Worked on Facebook
It’s hard to resist the comforting appeal of rice, ramen, soba or udon noodles. Cooked in a broth, they’re an amazing way to warm up on a winter’s day.
Asian Beef and Noodle Soup (click for the recipe) from Cook’s Country magazine is just such a warming recipe.
This soup is great for weeknights. It’s a snap to make, and it’s family-friendly – everyone will be slurping it up.
Chinese five-spice powder is the secret ingredient that lends great flavor in a short time period.
Chinese five-spice powder, a blend of ground star anise, fennel seeds, cloves, cinnamon and Sichuan pepper, can be found in the spice or Asian foods section of many supermarkets. Fish sauce, another key ingredient in the soup, is also in the Asian foods section.
The recipe calls for one small flank steak, cut into ¼-inch pieces. I have often used pre-sliced stir-fry beef to speed the preparation even more.
The recipe also calls for cilantro. As with any time my husband and I encounter cilantro in a recipe, we skipped it completely in the soup.
The recipe I linked to above, which is on a blog, is nearly exactly the same as the one I use from Cook’s Country magazine. (If you have a Cook’s Country website log-in, click here for the recipe.)
There are just a couple of small differences, and they have to do with the toppings the blogger has suggested. The recipe from Cook’s Country did not call for, and so I have never used, sliced green onions, lime juice, soy sauce or Siracha chili sauce as toppings.
Chicken broth, grated fresh ginger, minced garlic, fish sauce and Chinese five-spice powder are brought to a boil in a large pot or Dutch oven, and are then simmered for 10 minutes.
Ramen noodles, sliced beef and cabbage are added and soup simmered for a short time longer.
Then it’s time to ladle out some bowls of comfort!
More warming soups
Join Recipes That Worked on Facebook
Friday, December 31, 2010
The 10 best recipes I reviewed in 2010
I bravely issued the challenge to myself: Decide on the 10 absolute best recipes you reviewed in 2010 and present them on Recipes That Worked.
After agonizing over the dozens and dozens of recipes I have reviewed from major cooking magazines and cookbooks in 2010, I managed to do it.
All the recipes I write about are very good, but these are the cream of the crop, the top of the heap. They're my favorites, my secret weapons, the ones that get raved about when I make them.
Here they are:
Tunnel of Fudge Cake: A crowd-pleasing treat from America's Test Kitchen that will score on special occasions.
Sticky Chicken Wings: For a casual party or weeknight dinner, these yummy fix-it-and-forget-it-wings from Everyday Food can be prepared in one dish.
Orecchiette with Fennel, Sausage and Tomatoes: This is the best pasta dish I've ever had, at home or in restaurants. It comes from Fine Cooking magazine.
Fast Chicken Fajitas: Have a delicious dinner on the table in a jiffy in this winner from Everyday Food.
Cincinnati Chili: A savory mild chili made with cinnamon and allspice that's served over spaghetti, this family-pleaser is an America's Test Kitchen creation.
Chocolate Mint Cream Pie: The dessert recipe that got me an offer of marriage, from the cookbook 375 Sensational Splenda Recipes by Marlene Koch.
Rum Punch with Passion Fruit and Lime: An easy-to-make, no-fail pitcher drink from Bon Appetit magazine that will bring a summer backyard party to roaring life.
Ray's Cafe Salmon Burger with Basil Mayonnaise: The best burger I've ever tasted or made -- they're good for weeknights or even a casual dinner party.
15-Minute Chocolate-Walnut Fudge: Delicious fudge that takes just 15 minutes to make? Who knew? This time- and sanity-saver is from America's Test Kitchen.
Orange Butter Cookies with Grand Marnier Glaze: I made this for the first time this December, and it instantly became a favorite. Knock their socks off with this confection from Fine Cooking magazine.
Please join me in 2011 as I embark on a new year of letting you know about which recipes I tried that worked.
To get the latest buzz from this blog, join Recipes That Worked on Facebook.
After agonizing over the dozens and dozens of recipes I have reviewed from major cooking magazines and cookbooks in 2010, I managed to do it.
All the recipes I write about are very good, but these are the cream of the crop, the top of the heap. They're my favorites, my secret weapons, the ones that get raved about when I make them.
Here they are:
Tunnel of Fudge Cake: A crowd-pleasing treat from America's Test Kitchen that will score on special occasions.
Sticky Chicken Wings: For a casual party or weeknight dinner, these yummy fix-it-and-forget-it-wings from Everyday Food can be prepared in one dish.
Orecchiette with Fennel, Sausage and Tomatoes: This is the best pasta dish I've ever had, at home or in restaurants. It comes from Fine Cooking magazine.
Fast Chicken Fajitas: Have a delicious dinner on the table in a jiffy in this winner from Everyday Food.
Cincinnati Chili: A savory mild chili made with cinnamon and allspice that's served over spaghetti, this family-pleaser is an America's Test Kitchen creation.
Chocolate Mint Cream Pie: The dessert recipe that got me an offer of marriage, from the cookbook 375 Sensational Splenda Recipes by Marlene Koch.
Rum Punch with Passion Fruit and Lime: An easy-to-make, no-fail pitcher drink from Bon Appetit magazine that will bring a summer backyard party to roaring life.
Ray's Cafe Salmon Burger with Basil Mayonnaise: The best burger I've ever tasted or made -- they're good for weeknights or even a casual dinner party.
15-Minute Chocolate-Walnut Fudge: Delicious fudge that takes just 15 minutes to make? Who knew? This time- and sanity-saver is from America's Test Kitchen.
Orange Butter Cookies with Grand Marnier Glaze: I made this for the first time this December, and it instantly became a favorite. Knock their socks off with this confection from Fine Cooking magazine.
Please join me in 2011 as I embark on a new year of letting you know about which recipes I tried that worked.
To get the latest buzz from this blog, join Recipes That Worked on Facebook.
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