East Hampton Clam Chowder

Barefoot Contessa Family Style

12 tablespoons (1 1/2 sticks) unsalted butter, divided
2 cups chopped yellow onions (2 onions)
2 cups medium-diced celery (4 stalks)
2 cups medium-diced carrots (6 carrots)
4 cups peeled medium-diced boiling potatoes (8 potatoes)
1 1/2 teaspoons minced fresh thyme leaves (1/2 teaspoon dried)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 quart (4 cups) clam juice
1/2 cup all-purpose flour
2 cups milk
3 cups chopped fresh chowder clams (1 1/2 pounds shucked clams)
Melt 4 tablespoons (1/2 stick) of the butter in a large heavy-bottomed stockpot. Add the onions and cook over medium-low heat for 10 minutes, or until translucent. Add the celery, carrots, potatoes, thyme, salt, and pepper and saute for 10 more minutes. Add the clam juice, bring to a boil, and simmer, uncovered, until the vegetables are tender, about 20 minutes.
In a small pot, melt the remaining 8 tablespoons of butter and whisk in the flour. Cook over very low heat for 3 minutes, stirring constantly. Whisk in a cup of the hot broth and then pour this mixture back into the cooked vegetables. Simmer for a few minutes until the broth is thickened.

Add the milk and clams and heat gently for a few minutes to cook the clams. Taste for salt and pepper. Serve hot.

Pork Fried Rice

http://chinesefood.about.com/od/ricefried/r/porkfriedrice.htm

Ingredients:

2 large eggs
Salt and pepper, to taste
1 cup shredded Napa cabbage
1 cup roast pork, diced
1 tablespoon soy sauce
1 tablespoon oyster sauce
2 green onions, finely chopped
5 1/2 tablespoon vegetable oil for stir-frying, or as needed
4 cups cold cooked rice
Preparation:

Lightly beat the eggs with a small amount of salt and pepper to taste.

Preheat a wok or heavy frying pan over medium heat. Add 1 1/2 tablespoons of oil, swirling it around the pan or wok so that the entire surface is covered. Add the egg, rotating the pan so that the beaten egg covers all of the pan. Cook until firm, remove from the pan and cut into thin strips.

Heat 2 tablespoons oil in the pan on medium-high to high heat. When the oil is hot, add the shredded cabbage and the diced pork. Stir-fry briefly, seasoning with salt if desired. Remove from the pan.

Heat 2 tablespoons oil in the pan over medium heat. When the oil is hot, add the rice. Fry the rice, stirring continually to separate the grains. Add the pork and the cabbage back into the pan with the fried rice. Stir in the soy sauce and oyster sauce. Stir in the green onion.

Remove the pork fried rice from the pan. Lay the cooked strips of egg on top and serve.

Celery and Sage Dressing

Adapted from Cooks Illustrated

Drying the bread before making the stuffing is crucial for texture and flavor. If you plan ahead, you can simply leave the bread cubes out on the counter for a few days to become stale. Otherwise, spread them out on baking sheets and dry in a 300-degree oven for 30 to 60 minutes.

Serves 8

6 tablespoons unsalted butter (3/4 stick), plus extra for baking dish
2 medium ribs celery , chopped fine
1 medium onions , minced
1/4 cup minced fresh parsley leaves
1 1/2 tablespoons minced fresh sage leaves or 2 teaspoons dried
1 1/2 tablespoons minced fresh thyme leaves or 2 teapoons dried
1/2 tablespoon minced fresh marjoram leaves or 1 teaspoon dried
1 1/2 pounds high-quality sandwich bread (white), cut into 1/2-inch cubes and dried (see note)
2 1/2 cups chicken stock or low-sodium canned chicken broth
2 large eggs , beaten lightly
1 teaspoons table salt
1 teaspoons ground black pepper


1. Adjust oven rack to center position and heat oven to 400 degrees. Heat butter in 12-inch skillet over medium-high heat. Add the celery and onion and sauté, stirring occasionally, until softened, about 10 minutes. Stir in parsley, sage, thyme, and marjoram and cook until fragrant, about 1 minute longer. Transfer to a very large mixing bowl.

2. Add the dried, cooled bread, stock or broth, eggs, salt, and pepper to the vegetables and toss gently to distribute dry and wet ingredients evenly. Turn mixture into 9 " round buttered baking dish or a 13 by 9-inch casserole dish.

3. Cover with foil and bake for 25 minutes. Remove the foil and continue to bake until golden, about 30 minutes longer. Cool for 10 minutes before serving.

To Make Ahead:
The stuffing can be assembled in the baking dish, then wrapped tightly in plastic wrap and refrigerated for up to 24 hours before baking. To bake, let the stuffing stand at room temperature for 30 minutes. Remove the plastic wrap and proceed to bake as directed in step 3.

Barbara Gerhardt's Sugar Pumpkin Purée

Cut sugar pumpkin in half, scoop out the seeds, place on a rack over water in a roasting pan, cover with foil, and roast at 350º until soft, about 90 minutes. Scoop out flesh and purée in a food-processor until smooth. Use in place of canned pumpkin purée. One 2-1/2 pound sugar pumpkin will yield about 16 ounces of purée. Can be frozen for future use.

Spiced Pumpkin Cheesecake

From Cooks Illustrated

I made this for Thanksgiving as an alternative to making a pumpkin pie. It was fabulous and everyone asked for the recipe. I think I am going to make this every year instead of a pie.

Depending on the oven and the temperature of the ingredients, the cheesecake may bake about 15 minutes faster or slower than the instructions indicate; it is therefore best to check the cake 1 1/4 hours into baking. Although the cheesecake can be made up to three days in advance, the crust will begin to lose its crispness after only one day. To make slicing the cheesecake easy and neat, use a knife with a narrow blade, such as a carving knife; between cuts, dip the blade into a pitcher of hot water and wipe it clean with paper towels. The cheesecake is good on its own, but the Brown Sugar and Bourbon Cream (recipe follows) is a grand addition.

Makes one 9-inch cake, serving 12 to 16

Crust
5 ounces graham crackers (9 whole crackers), broken into large pieces
3 tablespoons granulated sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
6 tablespoons unsalted butter , melted

Filling
1 1/3 cups granulated sugar (10 1/3 ounces)
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/2 teaspoon table salt
1 can (15 ounces) pumpkin
1 1/2 pounds cream cheese , cut into 1-inch chunks and left to soften at room temperature, about 30 minutes
1 tablespoon vanilla extract
1 tablespoon lemon juice from 1 lemon
5 large eggs , left at room temperature, about 30 minutes
1 cup heavy cream


1. FOR THE CRUST: Adjust oven rack to lower-middle position and heat oven to 325 degrees. Spray bottom and sides of 9-inch springform pan evenly with nonstick cooking spray. Pulse crackers, sugar, and spices in food processor until evenly and finely ground, about fifteen 2-second pulses. Transfer crumbs to medium bowl, drizzle melted butter over, and mix with rubber spatula until evenly moistened. Turn crumbs into prepared springform pan and, using hand, spread crumbs into even layer. Using flat-bottomed ramekin or drinking glass, press crumbs evenly into pan bottom, then use a soup spoon to press and smooth crumbs into edges of pan. Bake until fragrant and browned about the edges, about 15 minutes. Cool on wire rack while making filling.

2. FOR THE FILLING: Bring about 4 quarts water to simmer in stockpot. Whisk sugar, spices, and salt in small bowl; set aside. To dry pumpkin (see illustrations below): Line baking sheet with triple layer of paper towels. Spread pumpkin on paper towels in roughly even layer. Cover pumpkin with second triple layer of paper towels and press firmly until paper towels are saturated. Peel back top layer of towels and discard. Grasp bottom towels and fold pumpkin in half; peel back towels. Repeat and flip pumpkin onto baking sheet; discard towel.

3. In standing mixer fitted with flat beater, beat cream cheese at medium speed to break up and soften slightly, about 1 minute. Scrape beater and bottom and sides of bowl well with rubber spatula. Add about one third of sugar mixture and beat at medium-low speed until combined, about 1 minute; scrape bowl and add remaining sugar in two additions, scraping bowl after each addition. Add pumpkin, vanilla, and lemon juice and beat at medium speed until combined, about 45 seconds; scrape bowl. Add 3 eggs and beat at medium-low until incorporated, about 1 minute; scrape bowl. Add remaining 2 eggs and beat at medium-low until incorporated, about 45 seconds; scrape bowl. Add heavy cream and beat at low speed until combined, about 45 seconds. Using rubber spatula, scrape bottom and sides of bowl and give final stir by hand.

4. Set springform pan with cooled crust on 18-inch-square doubled layer heavy-duty foil and wrap bottom and sides with foil; set wrapped springform pan in roasting pan. Pour filling into springform pan and smooth surface; set roasting pan in oven and pour enough boiling water to come about halfway up side of springform pan. Bake until center of cake is slightly wobbly when pan is shaken, and center of cake registers 145 to 150 degrees on instant-read thermometer, about 1 1/2 hours (see note). Set roasting pan on wire rack and use paring knife to loosen cake from sides of pan. Cool until water is just warm, about 45 minutes. Remove springform pan from water bath, discard foil, and set on wire rack; continue to cool until barely warm, about 3 hours. Wrap with plastic wrap and refrigerate until chilled, at least 4 hours or up to 3 days.

5. TO SERVE: Slide thin metal spatula between crust and pan bottom to loosen, then slide cake onto serving platter. Let cheesecake stand at room temperature about 30 minutes, then cut into wedges and serve.

Southern Oven "Fried Chicken"

1/2 cup fat-free buttermilk
Franks Red Hot Sauce to Taste
1/2 cup cornflakes, crushed
3 Tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 pounds chicken parts, skinned
4 teaspoons canola oil

1. Preheat the oven to 400 degrees; spray a large baking sheet with nonstick cooking spray.

2. Pour the buttermilk into a large shallow bowl and add hot sauce to taste. On a sheet of wax paper, combine the cornflake crumbs, flour, salt, pepper. Dip the chicken in the buttermilk, then dredge in the cornflake mixture, coating completely. Place the chicken on the baking sheet; drizzle with the oil. Bake 30 minutes, then turn the chicken over. Bake until cooked through, 15-20 minutes longer.

Per serving (about 2 pieces): 229 Cal, 10g fat, 2g sat fat, 0g trans fat, 64mg chol, 295 mg sod, 11g carb, 0g Fib, 23g prot, 49mg Cal.

Point Value: 5

Aurora Maison de Cuisine - a Grand Tasting

Roroc took me out to one of the top restaurants in Dallas, Aurora Maison de Cuisine; super chef Avner Samuel (former Mansion Executive Chef) personally prepared our dinner. The restaurant was intimate, only 12 tables or so...the lighting was dramatic, setting off the suede walls and gorgeous wood bar - it had a very art deco feeling. The front of the restaurant was curtained off, so it was a surprise when they lifted the veil and seated us - a classic Escoffier style kitchen was brightly lit with a huge vent-a-hood in black and stainless steal over the island where the chefs worked harmoniously - it was theater-style cooking! We could see the chef and he could see us. Another detail was the large round "champagne cart" on wheels - it was a Christofle cart. The waiter immediately glided the cart over to our table when we arrived, so we could pick a glass from the five open bottles. We chose a glass of Ruinart Blanc de Blanc champagne - it was very fine, and later we ordered a bottle. The cart was tall and round and had a glass top with a thin brass rail around the edge. In the middle was a large champagne bucket that held 5-6 bottles of champagne and ice simultaneously, and lined up in a circle around the bucket were simple champagne flutes. I dreamt about that champagne cart later that night - I've never seen anything quite like it. With each course, a gorgeous wooden box was brought to our table after our plates and utensils were removed, and fresh utensils appropriate for the next course were laid out. My favorite utensil was the petite caviar spoon that came with the caviar course.

We indulged and ordered the Aurora Grand Tasting, which is a fixed price menu. The courses were as follows:

Amuse Bouche - a velvety, savory custard served warm in an eggshell topped with whipped cream, smoked salmon, and caviar.
Prime Osetra Caviar - the caviar was served on top of a pillow of potato with a side of apple sorbet. You used the caviar spoon to build the potato and caviar onto a regular spoon, and then reached over to a pearl plate of sorbet with the caviar spoon and finished the build with a dash of sorbet. The texture and flavor were surprising - cold, not cold, salty, and sweet!
Risotto - creamy risotto served with thinly sliced white truffles from Italy - it was Roroc's first ever taste of truffle!
Langoustine de Breton - it was perfectly tender and sweet - I've never had better.
Porcini Mushroom - it was roasted and served with a veal demi-glace. Yum!
Cappuccino - lobster foam over pieces of lobster and foie gras - it was interesting.
Foie Gras - seared and served with a button of apple that had been roasted with port, and served with a port reduction. We had a bit of Sauterne dessert wine with this course - it was wonderful!
Sorbet - red grapefruit - not to sweet and oh so interesting, layered over mint and frozen pomegranate seeds - what do you do with the pomegranate seeds at a nice restaurant after you've enjoyed the juice?
Sea - seared sea bass served with rose radishes and fava beans.
Land - a veal filet served over truffle-mashed potatoes with drops of basil oil and fine vegetables
Sweet - a trio of a chocolate tart with caramelized banana, pumpkin ice cream with something sweet similar to a brownie, and my favorite, Meyer lemon pana cotta served with a single shaving of citrus infused dark chocolate. We had a bit of cognac with this course.
Petit Fours - we could hardly eat them, but they included a checkered cookie and something that reminded me of tiramisu.

Each plate was dramatically presented at the table with a lid. Two waiters would each lift them from our plates in unison to reveal the course - much to our delight!

It was a dining experience I will always remember, and a wonderful 1st anniversary!

Fresh Tomato Soup

1/4 cup olive oil
2 large yellow onions, diced
1 teaspoon finely grated orange zest
18 ripe Roma tomatoes, quartered
Heavy cream or 1/2 & 1/2
Salt and pepper to taste
Fresh basil leaves, if desired

Using a heavy saucepan set over medium heat, sauté onions in olive oil, stirring occasionally until tender and translucent, about 10 to 12 minutes.
Stir in orange zest and tomatoes and continue to cook over medium heat stirring occasionally to prevent scorching, about 20 minutes or until the tomatoes have broken down and rendered much of their liquid.
Strain the mixture through a food mill or medium mesh sieve placed over a clean saucepan, discard remaining peel and seeds. Reheat soup mixture gently over medium-low heat, season with salt and pepper. Add heavy or light cream to taste (anywhere from 1/2 cup to 1 1/2 cups or until you achieve the consistency and flavor you desire.) Season to taste.
Just before serving (about 1-2 minutes before) add fresh basil, torn into small pieces to the soup.

Serves 4 to 6.

Parmesan Chicken

From Inna Garten (Barefoot Contessa Family Style)


4 to 6 boneless, skinless chicken breasts
1 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 extra-large eggs
1 tablespoon water
1 1/4 cups seasoned dry bread crumbs
1/2 cup freshly grated Parmesan, plus extra for serving
Unsalted butter
Good olive oil
Salad greens for 6, washed and spun dry (mix of butter, red-leaf, & Frisee)
1 recipe Lemon Vinaigrette, recipe follows

Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.
Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with lemon vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.

Lemon Vinaigrette:
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.

Yield: 6 servings

Spice-Rubbed Picnic Chicken

From Cook's Illustrated

If you plan to serve the chicken later on the same day that you cook it, refrigerate it immediately after it has cooled, then let it come back to room temperature before serving. On the breast pieces, we use toothpicks to secure the skin, which otherwise shrinks considerably in the oven, leaving the meat exposed and prone to drying out. We think the extra effort is justified, but you can omit this step. This recipe halves easily.

Serves 8
5 pounds bone-in, skin-on chicken pieces (breasts, thighs, drumsticks, or a mix with breasts cut into 3 pieces or halved if small), trimmed of excess fat and skin
2 tablespoons kosher salt
3 tablespoons brown sugar
2 tablespoons chili powder
2 tablespoons sweet paprika
2 teaspoons ground black pepper
1/4-1/2 teaspoon cayenne pepper


1. Following illustrations below, use sharp knife to make 2 or 3 short slashes in skin of each piece of chicken, taking care not to cut into meat. Combine salt, sugar, and spices in small bowl and mix thoroughly. Coat chicken pieces with spices, gently lifting skin to distribute spice rub underneath but leaving it attached to chicken. Transfer chicken skin side up to wire rack set over rimmed foil-lined baking sheet, lightly tent with foil, and refrigerate 6 to 24 hours.

2. Secure skin of each breast piece with 2 or 3 toothpicks placed near edges of skin.

3. Adjust oven rack to middle position; heat oven to 425 degrees. Roast chicken until thickest part of smallest piece registers 140 degrees on instant-read thermometer, 15 to 20 minutes. Increase oven temperature to 500 degrees and continue roasting until chicken is browned and crisp and thickest parts of breast pieces register 160 degrees, 5 to 8 minutes longer, removing pieces from oven and transferring to clean wire rack as they finish cooking. Continue to roast thighs and/or drumsticks, if using, until thickest part of meat registers 170 to 175 degrees, about 5 minutes longer. Remove from oven; transfer chicken to rack and let cool completely before refrigerating or serving.

Rich and Creamy Blue Cheese Dressing

From Cook's Illustrated

Excellent recipe. I served with crisp Romaine lettuce and seedless red grapes from our vine. The combination of the grapes & blue cheese was really delicious--made a great pairing! --Pamela

2 1/2 ounces blue cheese , crumbled (about 1/2 cup) (I like Stella brand crumbled blue cheese)
3 tablespoons buttermilk
3 tablespoons sour cream
2 tablespoons mayonnaise (I used Best Food's Light Mayonnaise)
2 teaspoons white wine vinegar (try to find one with just 5% acidity)
1/4 teaspoon granulated sugar
1/8 teaspoon garlic powder
ground black pepper


Mash blue cheese and buttermilk in small bowl with fork until mixture resembles cottage cheese with small curds. Stir in remaining ingredients. Taste and adjust seasoning with salt and pepper. Can be covered and refrigerated up to 14 days.

Teriyaki Chicken with Pickled Cucumbers

Recipe courtesy Bobby Flay
Show: Boy Meets Grill
Episode: Classic Japanese Grill


2 cups mirin
1 cup sake
1 cup soy sauce
1 cup pineapple juice
6 tablespoons sugar or honey, plus 1 tablespoon
1 (3 to 4-inch) piece fresh ginger, cut into coins
3/4 cup rice vinegar
Pinch red pepper flakes
1/2 teaspoon salt plus extra salt and freshly ground black pepper, for seasoning
2 English cucumbers, sliced 1/4-inch thick
4 bone-in chicken breasts
4 drumsticks
4 chicken thighs
Heat grill to medium. Whisk together the mirin, sake, soy sauce, pineapple juice, 6 tablespoons sugar or honey, and ginger in a medium saucepan and cook on the grates of the grill until the sugar has melted and the mixture has thickened slightly, about 15 minutes. Remove from the heat and let the sauce cool completely.
Whisk together the rice vinegar, 1 tablespoon sugar, red pepper flakes, and 1/2 teaspoon salt in a medium bowl. Add the cucumbers and stir to combine. Cover and let marinate in the refrigerator for at least 1 hour.

Heat grill to medium. Lightly season the chicken with salt and pepper. Place the chicken on the grill, skin side down, and grill until golden brown and slightly charred, about 4 to 5 minutes. Brush with some of the teriyaki sauce, turn over, and continue grilling and brushing with the sauce every few minutes until cooked through, about 25 more minutes. Transfer to a platter with the marinated cucumbers and serve.

Ice Cold Saketini

Recipe courtesy Bobby Flay
Show: Boy Meets Grill
Episode: Classic Japanese Grill


2.5 ounces dry sake
1-ounce vodka
Chipped ice
1 Japanese cucumber, cut into 1/4-inch rounds, for garnish
Combine sake and vodka in a cocktail shaker with the chipped ice and shake well. Strain into a martini glass and garnish with a slice of Japanese cucumber.

Barbecue Pork with Mop Sauce

North Carolinians marinate their barbecued meats with a dry spice rub, then serve them baths in a vinegary, spicy sauce that gets "mopped up" with a piece of bread. Though pork is the meat of choice in this recipe, the tasty spice rub also works well on chicken, beef, or even catfish.

2 tablespoons packed dark brown sugar
1 tablespoons paprika
1 tablespoons chili powder
1 1/2 teaspoons ground cumin
1 teaspoons salt
1/4 teaspoons cayenne
Freshly ground pepper, to taste
1 1/2 pounds pork tenderloin*
1/3 cup ketchup
1/4 cup cider vinegar
2 Tablespoons molasses
2 teaspoons Worcestershire sauce

Spray the grill rack with nonstick spray; prepare grill for indirect heating. (Grill should be pretty hot, about 500º.)

Mix together brown sugar, paprika, chili powder, cumin, salt, cayenne, and pepper in bowl. Rub half of mixture all over pork and let stand 15 mins.

Combine ketchup, vinegar, molasses and Worcestershire sauce in a bowl and heat in microwave until warm.

Rub pork with remaining spice rub.

Place over indirect heat section of grill; Grill 15 mins. Turn pork and grill until meat registers 150º, about 12 mins. longer.** Remove from grill and cover loosely with foil. Let stand 10 mins. before slicing.

After pork has rested, pour juices into Mop sauce and slice pork thinly.

Serves 4

*1 1/2 pounds pork tenderloin equals 2 small tenderloins or 1 large
**Cooking time will vary depending on whether you have 1 or 2 tenderloins

Spinach Salad with Gorgonzola, Cherries, & Almonds

Raspberry Vinaigrette

3/4 cup extra-virgin olive oil
3 tablespoons raspberry vinegar
1 tablespoon minced shallot or red onion
2 teaspoons minced fresh tarragon or 3/4 teaspoon dried
1 clove garlic , minced
1/2 teaspoon table salt
1/4 teaspoon ground black pepper

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

Salad:

In a large bowl, combine:
1 bag baby spinach, washed (if necessary)
Handful or two of crumbled gorgonzola cheese
Handful or two of dried cherries
Handful or two of sliced almonds, toasted

Just before serving, toss with an appropriate amount of dressing.

While this is a simple salad I've made time and again using pears, I had never thought of using dried cherries until a business trip brought me to Traverse City, MI - Cherry Capital of the World! Enjoy!

Grand High Tea Menu @ The Grand Lux Cafe

Tea (your choice), served with lemon and honey

Brioche Finger Sandwiches including:
cream cheese, parsley, and cucumber
cream cheese, tomato, mozarella, and pesto
mayonaise, hard boiled egg, roasted pepper, and thousand island dressing
marmalade, chicken salad, candied walnuts

Currant Scones, served with whipped cream, lemon curd, and rasberry jam

Assorted Bite Sized Desserts including:
brownie
fresh fruit tart
chocolate chip cookie
peanut brittle
cream puff
chocolate tart with fresh rasberry

Finish the tea service with your choice of champagne, Harvey's Bristol Cream, or Port

Spicy Picanha Style BBQ'd Ribeye

2 ribeye steaks, seasoned with pepper

3 tablespoons unsalted butter, softened to room temperature
1 tablespoon garlic, minced
1 teaspoon coarse sea salt
1/2 teaspoon cayenne pepper

In a small bowl, combine butter, garlic, salt, and cayenne pepper. Grill steaks on high heat until desired doneness. One minute before you're ready to pull the steaks off the grill, slather on a spoonful of prepared butter and let melt for a few seconds with the grill cover closed. Remove steaks to a platter and cover with foil for 5 minutes, until the juices are absorbed back into the meat. Serve immediately!

Roroc and I got the idea for the spicy "picanha" butter from a Brazilian steak house in Dallas called Rafain. They serve a spicy picanha Tri-Tip on long skewers; Roroc absolutely loves it and said "we hit the nail on the head" with our made-up version!

It's quick and easy! You'll love it!

Stir-Fried Beef and Broccoli With Oyster Sauce

From Cook's Illustrated

Really an excellent recipe; we loved it. --Pamela

Stir-Fried Beef and Broccoli With Oyster Sauce
9/2003

To make slicing the steak easier, freeze it for 20 minutes. Serve this dish with white rice.

Serves 4
1 pound flank steak , cut into 2-inch-wide strips with the grain, then sliced across the grain into 1/8-inch-thick slices
3 tablespoons soy sauce
1 tablespoon dry sherry
2 tablespoons low-sodium chicken broth
5 tablespoons oyster sauce
1 tablespoon light brown sugar
1 teaspoon toasted sesame oil
1 teaspoon cornstarch
6 medium cloves garlic , pressed through garlic press or minced (about 2 tablespoons)
1 inch piece fresh ginger , minced (about 1 tablespoon)
3 tablespoons peanut oil or vegetable oil
1 1/4 pounds broccoli , florets cut into bite-size pieces, stems trimmed, peeled, and cut on diagonal into 1/8-inch-thick slices
1/3 cup water
1 small red bell pepper , cored, seeded, and cut into 1/4-inch pieces
3 medium scallions , sliced 1/2-inch thick on diagonal


1. Combine beef and soy sauce in medium bowl; cover with plastic wrap and refrigerate at least 10 minutes or up to 1 hour, stirring once. Meanwhile, whisk sherry, chicken broth, oyster sauce, brown sugar, sesame oil, and cornstarch in measuring cup. Combine garlic, ginger, and 1 1/2 teaspoons peanut oil in small bowl.

2. Drain beef and discard liquid. Heat 1 1/2 teaspoons peanut oil in 12-inch nonstick skillet over high heat until smoking. Add half of beef to skillet and break up clumps; cook, without stirring, for 1 minute, then stir and cook until beef is browned around edges, about 30 seconds. Transfer beef to medium bowl. Heat 1 1/2 teaspoons peanut oil in skillet, and repeat with remaining beef.

3. Add 1 tablespoon peanut oil to now-empty skillet; heat until just smoking. Add broccoli and cook 30 seconds; add water, cover pan, and lower heat to medium. Steam broccoli until tender-crisp, about 2 minutes; transfer to paper towel–lined plate. Add remaining 1 1/2 teaspoons peanut oil to skillet; increase heat to high and heat until just smoking. Add bell pepper and cook, stirring frequently, until spotty brown, about 1 1/2 minutes. Clear center of skillet; add garlic and ginger to clearing and cook, mashing mixture with spoon, until fragrant, 15 to 20 seconds, then stir mixture into peppers. Return beef and broccoli to skillet and toss to combine. Whisk sauce to recombine, then add to skillet; cook, stirring constantly, until sauce is thickened and evenly distributed, about 30 seconds. Transfer to serving platter, sprinkle with scallions, and serve.




STEP BY STEP: How to Stir Fry

1. Prep Ingredients: Marinate protein (meat, seafood, or chicken). Whisk sauce ingredients in measuring cup. Add small amount of oil to garlic and ginger.
2. Batch-cook Protein: Heat oil until smoking. Drain protein and add half to pan.Cook until well browned. Remove to clean bowl. Repeat with remaining protein.

3. Steam tough vegetables: Stir-fry broccoli, asparagus, or green beans in oil in empty pan, add small amount of water, cover, and steam until crisp-tender.
4. Cook delicate vegetables: Transfer steamed vegetables to bowl; then stir-fry peppers or onions for 1 to 2 minutes in oil in empty pan.

5. Sauté aromatics: When vegetables are browned, add garlic and ginger to center of pan. Cook until fragrant (15 to 20 seconds), then stir into vegetables.
6. Recombine and sauce: Add protein and steamed vegetables back to skillet. Whisk sauce to recombine, then pour into skillet and toss until hot.

Lighter Chicken Parmesan with Simple Tomato Sauce

From Cook's Illustrated

Very crunchy and delicious but not heavy or oily; the simple tomato sauce was excellent and could be used on other recipes as well. High recommendation for these recipes. --Pamela

Lighter Chicken Parmesan with Simple Tomato Sauce
10/2006

If you are tight on time, you can substitute 2 cups of your favorite plain tomato sauce for the Simple Tomato Sauce. Two cups of fresh bread crumbs can be substituted for the panko (they will shrink as they toast). Because these cutlets are breaded, we found that one cutlet per person was plenty—but try to buy the largest chicken breasts you can to ensure good-sized portions.

Serves 6
1 1/2 cups panko (Japanese-style bread crumbs)
1 tablespoon olive oil
1 ounce grated Parmesan cheese (about 1/2 cup), plus extra for serving
1/2 cup unbleached all-purpose flour
1 1/2 teaspoons garlic powder
Table salt and ground black pepper
3 large egg whites
1 tablespoon water
Vegetable cooking spray
3 large boneless, skinless chicken breasts (about 8 ounces each), trimmed of excess fat and sliced into cutlets
2 cups tomato sauce , warmed (see below)
3 ounces shredded part-skim mozzarella cheese (about 3/4 cup)
1 tablespoon minced fresh basil

Simple Tomato Sauce
1 (28-ounce) can diced tomatoes
4 medium cloves garlic , minced or pressed through a garlic press (about 4 teaspoons)
1 tablespoon tomato paste
1 teaspoon olive oil
1/8 teaspoon red pepper flakes
1 tablespoon minced fresh basil leaves
Table salt and ground black pepper


1. Adjust an oven rack to the middle position and heat the oven to 475 degrees. Combine the bread crumbs and oil in a 12-inch skillet and toast over medium heat, stirring often, until golden, about 10 minutes. Spread the bread crumbs in a shallow dish and cool slightly; when cool, stir in the Parmesan.

2. In a second shallow dish, combine the flour, garlic powder, 1 tablespoon salt, and 1/2 teaspoon pepper together. In a third shallow dish, whisk the egg whites and water together.

3. Line a rimmed baking sheet with foil, place a wire rack on top, and spray the rack with vegetable oil spray. Pat the chicken dry with paper towels, then season with salt and pepper. Lightly dredge the cutlets in the flour, shaking off the excess, then dip into the egg whites, and finally coat with the bread crumbs, Press on the bread crumbs to make sure they adhere. Lay the chicken on the wire rack.

4. Spray the tops of the chicken with vegetable oil spray. Bake until the meat is no longer pink in the center and feels firm when pressed with a finger, about 15 minutes.

5. Remove the chicken from the oven. Spoon 2 tablespoons of the sauce onto the center of each cutlet and top the sauce with 2 tablespoons of the mozzarella. Return the chicken to the oven and continue to bake until the cheese has melted, about 5 minutes. Sprinkle with the basil and serve, passing the remaining sauce and Parmesan separately.

For Simple Tomato Sauce:
Pulse the tomatoes in a food processor until mostly smooth, about ten 1-second pulses; set aside. Cook the garlic, tomato paste, oil, and pepper flakes in a medium saucepan over medium heat until the tomato paste begins to brown, about 2 minutes. Stir in the pureed tomatoes and cook until the sauce is thickened and measures 2 cups, about 20 minutes. Off the heat, stir in the basil and season with salt and pepper to taste. Cover and set aside until needed.

Per Serving:
Cal 310; Fat 8 g; Sat fat 2.5 g; Chol 75 mg; Carb 20 g; Protein 38 g; Fiber 1 g; Sodium 790 mg




STEP BY STEP: Preparing the Chicken Cutlets

1. Tenderloins tend to fall off or disintegrate during pounding, so they are best removed and reserved for another use.
2. Halve breasts horizontally to form two cutlets. Cut this way, they need little or no pounding. If pounding, follow steps for small breasts.

FOR SMALL BREASTS: 1. Pour 1/2 teaspoon vegetable oil in the center of a sheet of plastic wrap. Turn one cutlet in the oil to coat. Top with a second sheet of plastic wrap and pound gently to an even 1/4-inch thickness. Repeat with remaining cutlets, adding additional oil as needed.
2. Breasts pounded to 1/4-inch thickness (right) have considerably more surface area than unpounded breasts (left).
STEP BY STEP: Breading the Cutlets

1. Coat the dry chicken breast - liberally and evenly with flour before spanking the excess off, leaving only the barest film.
2. Using tongs, dip the floured breast in the egg wash, taking care to coat the entire surface before letting the excess drip back into the pan.

3. Good crumb depth is essential for an even, dry coating. Toss the chicken in the crumbs to coat and then press with fingers for even distribution.

Chicken Enchiladas with Tomatillo Sauce

From Cook's Illustrated

Excellent enchiladas; can be made-ahead

Chicken Enchiladas with Tomatillo Sauce
5/2003

If you prefer, Monterey Jack cheese can be used instead of cheddar, or, for a mellower flavor and creamier texture, try substituting an equal amount of farmers' cheese.

10 enchiladas, serving 4 or 5 as a main dish

Sauce
2 teaspoons vegetable oil or corn oil
1 medium onion , chopped fine (about 1 cup)
3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
3/4 pound small tomatillos , husks and stems removed, each tomatillo quartered (about 1 1/2 cups)
3 large jalapeño chiles , seeded and coarsely chopped (about 1 cup)
1 teaspoon granulated sugar
1/2 teaspoon table salt

Filling
2 teaspoons vegetable oil or corn oil
1 medium onion , chopped (about 1 cup)
1 tablespoon ground cumin
12 ounces boneless, skinless chicken thighs (about 4 thighs), trimmed of excess fat and cut into 1/4-inch-wide strips
1/2 cup chopped fresh cilantro leaves
8 ounces sharp cheddar cheese , grated (2 cups)

Tortillas and Toppings
10 corn tortillas (six-inch)
Vegetable cooking spray
3 ounces grated sharp cheddar cheese (3/4 cup)
3/4 cup sour cream
1 avocado , diced medium
5 leaves romaine lettuce , washed, dried, and shredded
2 limes , quartered


1. FOR THE SAUCE: Heat oil in medium saucepan over medium-high heat until hot and shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add garlic, tomatillos, jalapeños, sugar and salt; cook, stirring constantly, until fragrant, about 30 seconds. Add 1/3 cup of water and bring to a simmer; reduce heat to medium-low and simmer, uncovered, until tomatillos are softened, about 8 minutes. Transfer mixture to blender and puree until smooth, about 30 seconds; set aside. Rinse out saucepan.

2. FOR THE FILLING: Heat oil in saucepan over medium-high heat until hot and shimmering but not smoking, about 2 minutes; add onion and cook, stirring ocassionally, until beginning to soften and brown, about 3 minutes, then reduce heat to medium and continue to cook until browned, about 3 minutes longer. Add cumin and cook, stirring frequently, until fragrant, about 15 seconds. Add chicken and cook, stirring frequently, until chicken is cooked through, about 5 minutes. Transfer chicken mixture to large plate; freeze for 10 minutes to cool, then combine with cilantro and cheese in medium bowl and set aside.

3. Adjust oven racks to upper- and lower-middle positions and heat oven to 300 degrees.

4. TO ASSEMBLE: Follow illustrations to heat tortillas and fill, roll, and sauce enchiladas. Cover baking dish with foil. Bake enchiladas on lower-middle rack until heated through and cheese is melted, 20 to 25 minutes. Uncover and serve immediately, passing sour cream, avocado, lettuce, and lime wedges separately.

Foolproof Oven-Baked Brown Rice

From Cook's Illustrated

This was amazingly easy and delicious. --Pamela

Foolproof Oven-Baked Brown Rice
5/2004

To minimize any loss of water through evaporation, cover the saucepan and use the water as soon as it reaches a boil. An 8-inch ceramic baking dish with a lid may be used instead of the baking dish and foil. To double the recipe, use a 13 by 9-inch baking dish; the baking time need not be increased.

Serves 4 to 6
1 1/2 cups long-grain brown rice , medium-grain brown rice, or short-grain brown rice
2 1/3 cups water
2 teaspoons unsalted butter or vegetable oil
1/2 teaspoon table salt

1. Adjust oven rack to middle position; heat oven to 375 degrees. Spread rice in 8-inch-square glass baking dish.

2. Bring water and butter or oil to boil, covered, in medium saucepan over high heat; once boiling, immediately stir in salt and pour water over rice. Cover baking dish tightly with doubled layer of foil. Bake rice 1 hour, until tender.

3. Remove baking dish from oven and uncover. Fluff rice with dinner fork, then cover dish with clean kitchen towel; let rice stand 5 minutes. Uncover and let rice stand 5 minutes longer; serve immediately.

Per Serving:
Cal 180; Fat 3 g; Sat fat 0 g; Chol 0 mg; Carb 36 g; Protein 4 g; Fiber 2 g; Sodium 200 mg

Spike’s Baja Burritos

From “Weber’s Charcoal Grilling – The Art of Cooking with Live Fire”

Prep Time: 30 minutes
Grilling Time: 10 to14 minutes

4 boneless, skinless chicken breast halves, 6-8 ounces each
Extra Virgin Olive Oil
½ teaspoon ground cumin
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 medium poblano chile peppers
2 tablespoons unsalted butter
1 large yellow onion, cut into ½ inch dice
2 teaspoons minced garlic
1 package (8 ounces) Neufchatel cream cheese, cut into 8 pieces
¼ cup finely chopped fresh cilantro
1 ¾ cups grated Monterey Jack cheese
8 flour tortillas (8 to 10 inches)
1 can (15 ounce) black beans, drained
2 cups good-quality tomato salsa

1. Prepare a two-zone fire for medium heat.

2. Lightly coat the chicken on both sides with oil. Season evenly with cumin, salt, and pepper. Brush the cooking grate clean. Grill the chicken over direct medium heat, with the lid closed as much as possible, until the meat is firm to the touch and no longer pink in the center, 8 to 12 minutes, turning once or twice. Swap their positions as needed for even cooking. At the same time, grill the chile peppers until evenly charred on all sides, 7 to 9 minutes, turning as needed.

3. Place the chile peppers in a bowl and cover with plastic wrap to trap the steam. Set aside for 10 minutes, then peel away and discard the charred skin, stems, and seeds. Cut the peppers into ¼ inch dice. Cut the chicken into ¼ inch strips.

4. In a medium saucepan over medium heat, melt the butter. Cook the onion until soft, about 5 minutes, stirring occasionally. Add the garlic and cook for another 2 to 3 minutes. Add the cream cheese. Stir constantly until the cheese has a smooth consistency. Add the diced peppers, tomatoes, and chicken. Mix well and continue to cook for 5 minutes. Add the cilantro and remove from heat.

5. Spread a layer of grated cheese over each tortilla, keeping a 1-inch border around the edges. Then add some of the chicken mixture and black beans. Fold the sides over the filling then roll up the tortilla to enclose the filling. Grill the burritos, seam sides down first, over direct medium heat, with the lid open, until the cheese is melted and the tortillas are well marked, about 2 minutes, turning carefully as needed. Serve warm with salsa.

Makes 8 burritos.

Mojo-Marinated Chicken Tacos with Tomatillo Salsa

From "Weber's Charcoal Grilling - The Art of Cooking with Live Fire"

Prep Time: 25 minutes
Marinating Time: 2 hours
Grilling Time: 16 to 20 minutes

Marinade:
¼ cup fresh orange juice
3 tablespoons fresh lime juice
3 tablespoons extra virgin olive oil
2 tablespoons finely chopped fresh cilantro
1 tablespoon finely chopped jalapeno chile pepper, including seeds
1 tablespoon minced garlic
¾ teaspoon ground cumin
½ teaspoon kosher salt

4 boneless skinless chicken breast halves (without tenders), about 8 ounces each

Salsa
1 medium yellow onion, cut into ½ inch slices
extra virgin olive oil
10 medium tomatillos, about ½ pound total, husked and rinsed
1 small jalapeno chile pepper, stem removed
¼ cup lightly packed fresh cilantro leaves and tender stems
1 medium clove garlic
½ teaspoon dark brown sugar
½ teaspoon kosher salt

12 flour tortillas (8 inches)
3/4 cup sour cream

1. In a medium bowl, whisk the marinade ingredients. Place the chicken in a large, resealable plastic bag, and pour in the marinade. Press out the air and seal the bag tightly. Turn the bag to distribute the marinade, place the bag in a bowl, and refrigerate for 2 hours.

2. Prepare a two-zone fire for high heat.

3. Lightly brush the onion slices on both sides with oil. Brush the cooking grate clean. Grill the onion slices, tomatillos, and jalapeno over direct high heat, with the lid closed as much as possible, until lightly charred, 6-8 minutes, turning once or twice and swapping their positions as needed for even cooking. Be sure the tomatillos are completely soft as you remove them from the grill. Combine the onion slices, tomatillos, and jalapeno in a food processor along with the remaining salsa ingredients. Process until fairly smooth. Taste and adjust the seasonings. Pour the salsa into a serving bowl.

4. Check the heat of the grill. You may need to add more charcoal to the fire for medium heat. Remove the chicken from the bag and discard the marinade. Separate the tortillas into 2 piles of 6 tortillas each. Wrap each pile in a sheet of aluminum foil. When the fire is ready, brush the cooking grate clean. Grill the chicken over direct medium heat with the lid closed as much as possible until the meat is firm to the touch and completely opaque in the center, 10 to 12 minutes, turning once or twice and swapping their positions as needed for even cooking. At the same time, grill each packet of tortillas over indirect medium heat until warm and soft, 3 to 5 minutes. Remove the chicken and tortillas from the grill. Keep the tortillas in the foil while you slice the chicken as thinly as possible.

5. Put some sliced chicken in each warm tortilla. Pass the salsa and sour cream for toppings. Serve right away.

Makes 4 to 6 servings

The "Real" Tom Collins

1 1/2 oz gin
Juice of 1/2 lemon
1/4 to 1/2 oz simple syrup, or 1/2 tsp sugar
2-3 oz soda water

Build on the rocks in a short highball glass (what was once called, appropriately enough, a "Collins" glass). Garnish, if you like, with a cherry and orange or lemon slice.

Dinette Cake with Penuche Icing

Betty Crockers Dinner for Two Cookbook

1 1/2 cups cake flour
1 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 cup soft shortening
2/3 cup milk
1 tsp. flavoring
1 egg

Heat oven to 350º. Measure flour by dipping method or by sifting. Stir the flour, sugar, baking powder, and salt together. Add shortening, milk, and flavoring. Beat 2 min. medium speed on mixer or 300 strokes by hand. Add egg. Beat 2 more min. Pour into greased and floured square pan, 9 x 9 x 1 3/4". Bake 30 to 35 min., until toothpick stuck into center comes out clean.

Easy Penuche Icing

1/3 cup butter
2/3 cup brown sugar (packed)
3 tbsp. milk
1 to 1 1/2 cups confectioners' sugar

Melt butter in saucepan. Stir in brown sugar. Boil and stir over lower heat 2 min. Stir in milk. Bring to boil, stirring constantly. Cool to lukewarm (120º). Gradually stir in confectioners' sugar. Place pan in ice water and stir until thick enough to spread. Makes enough icing for 9" square cake.

Pork Tenderloin with Tropical Couscous

From Dining for Two

1/2 lbs. pork tenderloins
1 large garlic minced
1 1/2 tsp. ginger, fresh peeled and minced
1/2 tsp. salt plus 1/8 tsp.
3/4 cups orange juice
1 scallions thinly sliced
1/2 cup couscous minced
1 1/2 tsp. olive oil

Cut the pork crosswise into 8 slices. Mash the garlic, 1/2 teaspoon of the ginger and 1/2 teaspoon of the salt in a small dish until a paste forms. Rub the mixture into both sides of the pork slices; set aside for 5 mintes.

Meanwhile, to make the couscous bring 3/4 cup of the juice, the ginger and salt to a boil in a small saucepan. Stir in the couscous and cover; remove from heat and let stand 5 minutes. Fluff with a fork, then stir in the remaining 2 tablespoons juice and the scallion.

Meanwhile, heat the oil in a large nontick skillet over medium-high heat. Place the pork in the skillet in one layer. Cook until browned on the outside and the pork has lost its pink color throughout, about 2 mintues on each side. Transfer the pork to a platter and serve with the coucous.

Serves 2 people

Baked Fried Chicken

From Amy Weitzman

I adapted this from a couple of recipes on epicurious.com. It was easy and tasty. Served with a salad. --Amy

buttermilk
2 cups panko breadcrumbs
2 tsp kosher salt
1-2 tsp herbs de provence (or whatever herbs/spices you like)
pepper
6-8 chicken thighs, skin removed*
cooking spray - olive or canola oil

heat oven to 400 degrees and place rack in upper middle position.

Soak the chicken in buttermilk for 10 minutes to an hour (however much time you have). Put dry ingredients in a shallow bowl. Place a wire rack over a jelly roll pan lined with foil. Take chicken from buttermilk and dredge in breadcrumb mixture. Place chicken, meaty side up, on the wire rack. Spray generously with cooking spray. Bake 35-40 minutes, or until done.

*i used bone-in chicken thighs, but maybe it would work just as well with boneless?

Baked Manicotti

From Cooks Illustrated, January 2007

We prefer Barilla no-boil lasagna noodles for their delicate texture resembling fresh pasta. Note that Pasta Defino and Ronzoni brands contain only 12 no-boil noodles per package; the recipe requires 16 noodles. The manicotti can be prepared through step 5, covered with a sheet of parchment paper, wrapped in aluminum foil, and refrigerated for up to 3 days or frozen for up to 1 month. (If frozen, thaw the manicotti in the refrigerator for 1 to 2 days.) To bake, remove the parchment, replace the aluminum foil, and increase baking time to 1 to 1 1/4 hours.

I couldn't find fresh, part-skim ricotta, so I used fresh, whole-milk ricotta; other people on the bulletin board used ricotta purchased from Costco and thought it worked just fine. By the way, two 15 ounce containers yields just about 3 cups. If desired you can add 1 pound of cooked Italian sausage to tomato sauce. Instead of using a 9 x 13 inch baking dish, I use two, 8 inch square pans and freeze one uncooked. NB: half the parmesan cheese goes in the filling, the other half gets used near the end of the cooking period. --Pamela

Serves 6 to 8

Tomato Sauce
2 (28-ounce) cans diced tomatoes (in juice)
2 tablespoons extra-virgin olive oil 
3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
1/2 teaspoon hot red pepper flakes , optional
Table salt 
2 tablespoons chopped fresh basil  

Cheese Filling and Pasta
3 cups part-skim ricotta cheese 
4 ounces grated Parmesan cheese (about 2 cups)
8 ounces shredded mozzarella cheese (about 2 cups)
2 large eggs , lightly beaten
3/4 teaspoon table salt 
1/2 teaspoon ground black pepper 
2 tablespoons chopped fresh parsley leaves  
2 tablespoons chopped fresh basil  
16 no-boil lasagna noodles (see note above)

1. For the Sauce: Adjust oven rack to middle position and heat oven to 375 degrees. Pulse 1 can tomatoes with their juice in food processor until coarsely chopped, 3 or 4 pulses. Transfer to bowl. Repeat with remaining can tomatoes.
2. Heat oil, garlic, and pepper flakes (if using) in large saucepan over medium heat until fragrant but not brown, 1 to 2 minutes. Stir in tomatoes and 1/2 teaspoon salt and simmer until thickened slightly, about 15 minutes. Stir in basil; adjust seasoning with salt.
3. For the cheese filling: Combine ricotta, 1 cup Parmesan, mozzarella, eggs, salt, pepper, and herbs in medium bowl; set aside.
4. To assemble: Pour 1 inch boiling water into 13 by 9-inch broilersafe baking dish, then add noodles one at a time. Let noodles soak until pliable, about 5 minutes, separating noodles with tip of sharp knife to prevent sticking. Remove noodles from water and place in single layer on clean kitchen towels; discard water in baking dish and dry baking dish.
5. Spread bottom of baking dish evenly with 1 1/2 cups sauce. Using soupspoon, spread 1/4 cup cheese mixture evenly onto bottom three-quarters of each noodle (with short side facing you), leaving top quarter of noodle exposed. Roll into tube shape and arrange in baking dish seam side down. Top evenly with remaining sauce, making certain that pasta is completely covered.
6. Cover manicotti with aluminum foil. Bake until bubbling, about 40 minutes, then remove foil. Remove baking dish, adjust oven rack to uppermost position (about 6 inches from heating element), and heat broiler. Sprinkle manicotti evenly with remaining 1 cup Parmesan. Broil until cheese is spotty brown, 4 to 6 minutes. Cool 15 minutes, then serve.

Pomegranate Glazed Chicken

from Everyday Food, December 2006

2 cups pomegranate juice
1 cup fresh orange juice
1 branch fresh rosemary
3 cloves crushed garlic
coarse salt and ground pepper
2 teaspoon red wine vinegar
4 bone-in, skin-on chicken breasts (12-14 ounces each)
2 tablespoons butter

Preheat oven to 425º with rack at top-third position. Line a rimmed
baking sheet with foil.

Make glaze: in a skillet combine juices, rosemary, and garlic with a
pinch of salt and pepper. Boil over high heat until reduced to 1/2
cup, about 15 minutes. Strain to remove solids, and stir in vinegar.
Reserve 1/4 cup for serving and use remaining for basting chicken.

While glaze is reducing, loosen skin from each breast and slide 1/2
tablespoon of butter under skin. Season chicken with salt and pepper,
and place skin side up on baking sheet. Bake for 15 minutes, then
brush with glaze every 5 minutes, or so, until chicken registers
about 165º.

Drizzle with reserved glaze before serving.

Serves 4.

Curried Chicken Salad

from Five Ingredient, 15 Minute Cookbook, Weight Watchers

12 ounces cooked boneless, skinless chicken breasts, sliced into
strips or chunks
1/2 cup celery, diced
1/4 cup low-fat mayonnaise
2 tablespoons fresh lemon juice
1 teaspoon curry powder
salt and pepper to taste

Combine all ingredients in a large bowl; stir well. If possible make
2 hours ahead and chill in the refrigerator.

Serve on a bed of mixed salad greens.

Makes 5 servings, 1/2 cup each (3 points)

I like to serve it with some diced apple and orange slices. A little
avocado is also a nice accompaniment. I drizzle it with Balsamic
Honey Dressing (separate post).

Balsamic Honey Salad Dressing

from Five Ingredient, 15 Minute Cookbook, Weight Watchers

1/3 cup white balsamic vinegar
2 tablespoons honey

Combine vinegar and honey in a small bowl; shake well.

Delicious on any salad, especially one made with mixed salad greens,
orange slices, goat cheese, and red onion.

Chicken and Mushroom Casserole

From Everyone Loves Chicken, a Weight Watchers book

1 1/2 pounds boneless, skinless chicken breasts
3/4 pounds white button or cremini mushrooms, sliced
2 scallions, thinly sliced
2 tablespoons white vermouth or white wine
1 teaspoon fresh thyme, chopped
1/4 teaspoon salt
pepper
1 cup brown rice
2 tablespoons dried cranberries* (or tart dried cherries)
1 (14 1/2 ounce) can low-sodium chicken broth or home-made stock

Preheat oven to 350º.

Spray a Dutch oven with nonstick spray and set over medium heat. Add
chicken in one layer, working in batches if necessary, and cook until
browned on one side, about 2 minutes. Do not cook on other side, just
transfer to a plate.

Add mushrooms and scallions to Dutch oven; cook, stirring frequently,
until mushrooms give off their liquid and it reduces to a glaze,
about 4 minutes. Add vermouth and simmer for 10 seconds, scrapping up
browned bits from bottom of pot.

Add thyme, salt, and pepper, stirring constantly, until fragrant,
about 10 seconds. Add rice and cranberries, stir once, then stir in
broth. Add chicken breasts, browned sided up, and bring to a simmer.

Remove Dutch oven from heat, cover, and bake until chicken is cooked
through and rice is tender but still toothsome, about 55 minutes.

Serves 6 (6 points per serving)

*Try to find unsweetened dried cranberries if you can.

baked fried chicken

i adapted this from a couple of recipes on epicurious.com. was easy and tasty. served with a salad.

buttermilk

2 cups panko breadcrumbs

2 tsp kosher salt

1-2 tsp herbs de provence (or whatever herbs/spices you like)

pepper

6-8 chicken thighs, skin removed*

cooking spray - olive or canola oil

heat oven to 400 degrees and place rack in upper middle position.

soak the chicken in buttermilk for 10 minutes to an hour (however much time you have). put dry ingredients in a shallow bowl. place a wire rack over a jelly roll pan lined with foil. take chicken from buttermilk and dredge in breadcrumb mixture. place chicken, meaty side up, on the wire rack. spray generously with cooking spray. bake 35-40 minutes, or until done.

*i used bone-in chicken thighs, but maybe it would work just as well with boneless?

AMY

orange-yogurt cake

orange-yogurt cake

from the dec 2006 issue of martha stewart living. 

i was in the mood for a treat last night and made this cake. it only used 1 bowl! i had greek-yogurt, so i added a 4-5 extra tablespoons of orange juice until the consistency of the batter seemed right (like a thick pancake batter). i only had 1 orange, so i didn't segment the 2 oranges at the bottom of the list for garnish, i just used the orange for the juice and zest. 

unsalted butter, softened, for pan

1 cup all-purpose flour, sifted

1/2 cup plus 3 tablespoons granulated sugar

1/2 tsp baking powder

1/8 tsp baking soda

pinch of salt

1/2 cup plain whole-milk yogurt

1/4 cup vegetable oil

1 tsp grated orange zest, plus 1 tbsp orange juice

1 large egg

1/2 tsp pure vanilla extract

2 large oranges (1 zested into thin strips, both segmented)

confectioners' sugar, for dusting

1. preheat oven to 350. butter an 8-inch round cake pan. stir flour, 1/2 cup plus 2 tbsp sugar, the baking powder, baking sode, salt, yogurt, oi, orange zest and juice, egg, and vanilla in a bowl. pour into pan. bake until a cake tester comes out clean, about 25 minutes. let cool on a wire rack.

2. place zest strips in a bowl. stir in segments and remaining tbsp sugar. garnish cake with some segments; serve with the rest. dust with confectioners' sugar.

Chicken or Turkey Divan

James Villas, Crazy for Casseroles, The Harvard Common Press, 2003

Chicken Divan, created and served with great flourish in the Divan Parisienne Restaurant in New York's Chatham Hotel in the early twentieth century, remains one of America's most classic and delicious casseroles, a dish as appropriate to an elegant buffet as on the family supper table. In my own lifetime, the casserole was a specialty at the renowned Locke-Ober restaurant in Boston, and it was there I learned to enhance the dish by adding a few slivered almonds.

1 (2-pound) head broccoli, stems removed 

1/4 cup (1/2 stick) butter 

1/4 cup all-purpose flour 

1 cup chicken broth 

1 cup milk 

Salt and freshly ground black pepper 

1/8 teaspoon ground nutmeg 

1/2 cup freshly grated Parmesan 

3 tablespoons dry sherry 

12 slices cooked chicken or turkey 

1 cup slivered almonds 

1/2 cup heavy cream

Place a collapsible steamer in a large saucepan with a tight-fitting lid, pour in enough water to just reach the bottom of the steamer, and bring to a boil. 

Break the broccoli into florets and place them in the saucepan. Steam until just tender, about 5 to 7 minutes and drain.

Preheat to oven to 350 degrees F. Butter a shallow 2-quart casserole and set side.

In a medium-size saucepan, melt the butter over moderate heat, then add the flour and stir for 1 minute. Gradually add the broth and milk and stir until thickened. Season with salt and pepper; add the nutmeg, 1/4 cup of the cheese, and the sherry. Stir until the cheese melts, and remove from the heat.

Arrange the broccoli in the prepared casserole in a single layer, sprinkle the remaining 1/4 cup cheese over the top, arrange the chicken slices evenly over the broccoli, and sprinkle the almonds over the top.

In a medium-size mixing bowl, beat the heavy cream with an electric mixer until soft peaks form, fold into the cheese sauce, pour evenly over the chicken and almonds, and bake until bubbly and golden brown, about 35 minutes.

Roasted Cauliflower

From Cook's Illustrated January/February 2007

Serves 4 to 6

1 medium head cauliflower (about 2 pounds)
1/4 cup extra-virgin olive oil , plus extra for drizzling
Kosher salt and ground black pepper

1. Adjust oven rack to lowest position and heat oven to 475 degrees. Trim outer leaves of cauliflower and cut stem flush with bottom. Cut head into 8 equal wedges so that core and florets remain intact. Place wedges cut side down on foil- or parchment-lined rimmed baking sheet (use the parchment paper because the cauliflower tends to stick to the foil--Pamela). Drizzle with 2 tablespoons oil and sprinkle with salt and pepper; gently rub to evenly distribute oil and seasonings. Gently flip cauliflower and season other cut side with remaining 2 tablespoons oil, salt, and pepper.

2. Cover baking sheet tightly with foil and cook for 10 minutes. Remove foil and continue to roast until bottoms of cauliflower pieces are golden, 8 to 12 minutes. Remove sheet from oven, and, using spatula, carefully flip wedges. Return sheet to oven and continue to roast until cauliflower is golden all over, 8 to 12 minutes longer. Season with salt and pepper to taste, drizzle with oil (or sauce), and serve immediately. (Be care not to overcook--Pamela.)

Quick Green Bean Casserole (Christmas 2006)

from Cook's Illustrated November/December 2003

Heidi made this Christmas 2004 and it was great; this is the best recipe to make for Thanksgiving and Christmas.

Christmas 2006: This is a great recipe but demands a lot of attention to get it right. First off I would skip the sauted shallots. They are almost over the top and just add a layer of complication. Second, be careful not to overcook/overheat the cream-chicken both sauce; it should be whitish rather than brown. The sauce needs gentle simmering not hard boiling. Third, it works fine with just ordinary white button mushrooms.

3 large shallots , sliced thin (about 1 cup)
table salt
ground black pepper
3 tablespoons all-purpose flour
5 tablespoons vegetable oil
10 ounces cremini mushrooms, stems discarded, caps wiped clean and sliced 1/4 inch thick
2 tablespoons unsalted butter
1 medium onion , minced (about 1 cup)
2 cloves of medium-large garlic , minced or pressed through garlic press (about 2 teaspoons)
1 1/2 pounds green beans , stem ends trimmed
3 sprigs fresh thyme
2 bay leaves
3/4 cup heavy cream
3/4 cup low-sodium chicken broth

Toss shallots with 1/4 teaspoon salt, 1/8 teaspoon pepper, and 2 tablespoons flour in small bowl; set aside. Heat 3 tablespoons oil in 12-inch nonsick skillet over medium-high heat until smoking; add shallots and cook, stirring frequently, until golden and crisp, about 5 minutes. Transfer shallots with oil to baking sheet lined with triple layer of paper towels.

Wipe out skillet and return to medium-high heat. Add remaining 2 tablespoons oil, mushrooms, and 1/4 teaspoon salt; cook, stirring occasionally, until browned, about 8 minutes. Transfer to plate and set aside.

Wipe out skillet. Heat butter in skillet over medium heat; when foaming subsides, add onion, and cook, stirring occasionally, until edges begin to brown, about 2 minutes. Stir in garlic and remaining 1 tablespoon flour; toss in green beans, thyme, and bay. Add cream and chicken broth, increase heat to medium-high, cover, and cook until beans are partly tender but still crisp at center, about 4 minutes. Add mushrooms and continue to cook, uncovered, until green beans are tender and sauce has thickened slightly, about 4 minutes. Off heat, discard bay and thyme; adjust seasonings with salt and pepper. Transfer to serving dish, sprinkle evenly with shallots, and serve.

Serves 8

Sichuan Green Beans

From Cook's Illustrated January/February 2007

Excellent, spicy, and messy (but worth it)! This is one of the recipes I tested for CI last summer. --Pamela

Serves 4

To make this dish vegetarian, substitute 4 ounces of shitake mushrooms, which have been stemmed and minced, for the pork. If using mushrooms, you will need to add a teaspoon of oil to the pan in step 3 before adding the mushrooms. The cooking of this dish goes very quickly, so be sure to have all of the ingredients prepped before you start. Serve this dish with steamed white rice.

2 tablespoons soy sauce
1 tablespoon dry sherry
1 teaspoon sugar
1/2 teaspoon cornstarch
1/4 teaspoon ground white pepper
1/4 teaspoon hot red pepper flakes
1/4 teaspoon dry mustard
2 tablespoons water
2 tablespoons vegetable oil
1 pound green beans, stemmed and cut into 2-inch pieces
1/4 pound ground pork
3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
1 tablespoon minced fresh ginger
3 scallions, white and light green parts, sliced thinly on bias
1 teaspoon sesame oil

1. In small bowl, stir together soy sauce, sherry, sugar, cornstarch, white pepper, pepper flakes, mustard, and water until sugar dissolves; set aside.

2. Heat oil in 12-inch non-stick skillet over high heat until just smoking. Add beans and cook, stirring frequently, until crisp-tender and skins are shriveled and charred, 6 to 8 minutes. Transfer beans to large plate.

3. Reduce heat to medium-high and add pork to now empty skillet. Cook, breaking pork into small pieces with heatproof spatula or wooden spoon, until no pink remains, about 2 minutes. Add ginger and garlic; cook, stirring constantly, until fragrant, 15 to 20 seconds. Return beans to pan along with sauce. Toss to combine and cook, stirring, until sauce is thickened and beans are coated, 5 to 10 seconds. Remove pan from heat and stir in scallions and sesame oil. Serve immediately.

Classic Pound Cake

From Cook's Illustrated January/February 2007

As directed in the recipe, the butter and eggs should be the first ingredients prepared so they have a chance to stand at room temperature and lose their chill while the oven heats, the loaf pan is greased and floured, and the other ingredients are measured. Leftover cake will keep reasonably well for up to 3 days if wrapped tightly in plastic wrap and stored at room temperature.


Makes one 9 by 5-inch loaf
16 tablespoons unsalted butter (2 sticks), cold, plus extra for greasing pan
3 large eggs
3 large egg yolks
2 teaspoons vanilla extract
1 3/4 cups cake flour (7 ounces), plus extra for dusting pan
1/2 teaspoon table salt
1 1/4 cups sugar (8 3/4 ounces)


1. Cut butter into 1-tablespoon pieces and place in bowl of standing mixer; let stand at room temperature 20 to 30 minutes to soften slightly (butter should reach no more than 60 degrees). Using dinner fork, beat eggs, egg yolks, and vanilla in liquid measuring cup until combined. Let egg mixture stand at room temperature until ready to use.

2. Adjust oven rack to middle position and heat oven to 325 degrees. Generously butter 9 by 5-inch loaf pan; dust pan liberally with flour and knock out excess.

3. In standing mixer fitted with flat beater, beat butter and salt at medium-high speed until shiny, smooth, and creamy, 2 to 3 minutes, scraping bottom and sides of bowl once with rubber spatula. Reduce speed to medium; with mixer running, gradually pour in sugar (this should take about 60 seconds). Once all sugar is added, increase speed to medium-high and beat until mixture is fluffy and almost white in color, 5 to 8 minutes, scraping bottom and sides of bowl once. With mixer running at medium speed, gradually add egg mixture in slow, steady stream; this should take 60 to 90 seconds. Scrape bottom and sides of bowl; beat mixture at medium-high speed until light and fluffy, 3 to 4 minutes (mixture may look slightly broken). Remove bowl from mixer; scrape bottom and sides.

4. In 3 additions, sift flour over butter/egg mixture; after each addition, fold gently with rubber spatula until combined. Scrape along bottom of bowl to ensure that batter is homogenous.

5. Transfer batter to prepared loaf pan and smooth surface with rubber spatula. Bake until golden brown and wooden skewer inserted into center of cake comes out clean, about 70 to 80 minutes. Cool cake in pan on wire rack for 15 minutes; invert cake onto wire rack, then turn cake right side up. Cool cake on rack to room temperature, about 2 hours. Slice and serve.

Thai-Style Chicken Soup

From Cook's Illustrated January/February 2007

Doesn't taste anything like coconut, so don't let that put you off. --Pamela

If you want a soup with less fat, it is possible to substitute light coconut milk for one or both cans of regular coconut milk. Fresh lemon grass can be omitted, but the soup will lack some complexity. Don't be tempted to use jarred or dried lemon grass-their flavor is characterless. If you want a spicier soup, add more red curry paste to taste. For a more substantial meal, serve the soup over 2 to 3 cups of cooked jasmine rice. The soup can be prepared through step 1 up to one day ahead of time and refrigerated, but it should be completed immediately before serving, as the chicken and mushrooms can easily overcook.


6-8 as an appetizer, 4 as a main course
1 teaspoon vegetable oil
3 stalks lemon grass , tough outer leaves removed, bottom 5 inches halved lengthwise and sliced thin crosswise
3 large shallots , chopped
8 sprigs fresh cilantro leaves , chopped coarse
3 tablespoons fish sauce
4 cups low-sodium chicken broth
2 (14-ounce) cans coconut milk , well-shaken
1 tablespoon sugar
1/2 pound white mushrooms , cleaned, stems trimmed, cut into 1/4-inch slices
1 pound boneless, skinless chicken breasts , halved lengthwise and sliced on bias into 1/8-inch-thick pieces (see illustration below)
3 tablespoons fresh lime juice from 2 to 3 limes
2 teaspoons red curry paste (Thai)

Garnish
1/2 cup fresh cilantro leaves
2 serrano chiles , sliced thin
2 scallions , sliced thin on bias
1 lime , cut into wedges


1. Heat oil in large saucepan over medium heat until just shimmering. Add lemon grass, shallots, cilantro, and 1 tablespoon fish sauce; cook, stirring frequently, until just softened, 2 to 5 minutes (vegetables should not brown). Stir in chicken broth and 1 can coconut milk; bring to simmer over high heat. Cover, reduce heat to low, and simmer until flavors have blended, 10 minutes. Pour broth through fine-mesh strainer and discard solids in strainer. Rinse saucepan and return broth mixture to pan.

2. Return pan to medium-high heat. Stir remaining can coconut milk and sugar into broth mixture and bring to simmer. Reduce heat to medium, add mushrooms, and cook until just tender, 2 to 3 minutes. Add chicken and cook, stirring constantly, until no longer pink, 1 to 3 minutes. Remove soup from heat.

3. Combine lime juice, curry paste, and remaining 2 tablespoons fish sauce in small bowl; stir into soup. Ladle soup into bowls and garnish with cilantro, chiles, and scallions. Serve immediately with lime wedges.

Herb-Crusted Pork Roast

From Cook's Illustrated January/February 2007

If only "enhanced" pork is available (the label will state that the pork was injected with a water-salt solution), do not brine the roast. Instead, simply season the stuffed and tied roast with salt before browning. Note that you should not trim the pork of its layer of fat. While it is possible to substitute dried rosemary for fresh, do not substitute dried thyme for fresh or the herb crust will be dry and dusty tasting. The roasting time will vary widely depending on the thickness of the meat. The roast can be brined, stuffed, and tied a day ahead, but don't prepare the bread crumb topping until you are ready to cook.


Serves 4 - 6
2 1/2 - 3 pound boneless center-cut pork loin roast (see note above)
Table salt
1/4 cup sugar
1 large slice hearty white sandwich bread , torn into pieces
1 ounce grated Parmesan cheese , or pecorino cheese, (about 1/2 cup)
1 medium shallot , minced (about 3 tablespoons)
4 tablespoons olive oil , plus an additional 2 teaspoons
Ground black pepper
1/3 cup packed fresh parsley or basil leaves
2 tablespoons minced fresh thyme leaves
1 teaspoon minced fresh rosemary or 1/2 teaspoon dried
1 large clove garlic , minced or pressed through a garlic press (about 1 1/2 teaspoons)


1. Following illustration 1 below, lightly score fat cap on pork, making 1/4-inch crosshatch pattern. Following illustrations 2 and 3, cut pocket in roast. Dissolve 1/2 cup salt and sugar in 2 quarts water in large container; submerge roast, cover with plastic wrap, and refrigerate for 1 hour. Rinse roast under cold water and dry thoroughly with paper towels.

2. Meanwhile, adjust oven rack to lower-middle position and heat oven to 325 degrees. Pulse bread in food processor until coarsely ground, about sixteen 1-second pulses (you should have 1 cup crumbs). Transfer crumbs to medium bowl (do not wash food processor workbowl) and add 2 tablespoons Parmesan, shallot, 1 tablespoon oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Using fork, toss mixture until crumbs are evenly coated with oil.

3. Add parsley or basil, thyme, rosemary, garlic, remaining 6 tablespoons Parmesan, 3 tablespoons oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper to now-empty food processor workbowl and process until smooth, about twelve 1-second pulses. Transfer herb paste to small bowl.

4. Following illustrations 4 and 5, spread 1/4 cup herb paste inside roast and tie. Season roast with pepper (and salt, if using enhanced pork).

5. Heat remaining 2 teaspoons oil in 12-inch skillet over medium-high heat until just smoking. Add roast, fat side down, and brown on all sides, 8 to 10 minutes, lowering heat if fat begins to smoke. Transfer roast to wire rack set in rimmed baking sheet lined with aluminum foil.

6. Using scissors, snip and remove twine from roast; discard twine. Following photos below, spread remaining herb paste over roast and top with bread crumb mixture. Transfer baking sheet with roast to oven and cook until thickest part of roast registers 145 degrees on instant-read thermometer, 50 to 75 minutes. Remove roast from oven and let rest 10 minutes. Internal temperature should rise to 150 degrees. Using spatula and meat fork, transfer roast to carving board, taking care not to squeeze juices out of pocket in roast. Cut roast into 1/2-inch slices and serve immediately.

White Chicken Chili

From Cook's Illustrated January/February 2007

Adjust the heat in this dish by adding the minced ribs and seeds from the jalapeño as directed in step 6. If Anaheim chiles cannot be found, add an additional poblano and jalapeño to the chili. This dish can also be successfully made by substituting chicken thighs for the chicken breasts. If using thighs, increase the cooking time in step 4 to about 40 minutes. Serve chili with sour cream, tortilla chips, and lime wedges.


Serves 6 to 8
3 pounds bone-in, skin-on chicken breast halves , trimmed of excess fat and skin
Table salt and ground black pepper
1 tablespoon vegetable oil
3 medium jalapeño chiles
3 poblano chiles (medium), stemmed, seeded, and cut into large pieces
3 Anaheim chile peppers (medium), stemmed, seeded, and cut into large pieces
2 medium onions , cut into large pieces (2 cups)
6 medium cloves garlic , minced or pressed through garlic press (about 2 tablespoons)
1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
2 cans (15 ounces each) cannellini beans , drained and rinsed
3 cups low-sodium chicken broth
3 tablespoons fresh lime juice (from 2 to 3 limes)
1/4 cup minced fresh cilantro leaves
4 scallions , white and light green parts sliced thin


1. Season chicken liberally with salt and pepper. Heat oil in large Dutch oven over medium-high heat until just smoking. Add chicken, skin side down, and cook without moving until skin is golden brown, about 4 minutes. Using tongs, turn chicken and lightly brown on other side, about 2 minutes. Transfer chicken to plate; remove and discard skin.

2. While chicken is browning, remove and discard ribs and seeds from 2 jalapeños; mince flesh. In food processor, process half of poblano chiles, Anaheim chiles, and onions until consistency of chunky salsa, ten to twelve 1-second pulses, scraping down sides of workbowl halfway through. Transfer mixture to medium bowl. Repeat with remaining poblano chiles, Anaheim chiles, and onions; combine with first batch (do not wash food processor blade or workbowl).

3. Pour off all but 1 tablespoon fat from Dutch oven (adding additional vegetable oil if necessary) and reduce heat to medium. Add minced jalapeños, chile-onion mixture, garlic, cumin, coriander, and 1/4 teaspoon salt. Cover and cook, stirring occasionally, until vegetables soften, about 10 minutes. Remove pot from heat.

4. Transfer 1 cup cooked vegetable mixture to now-empty food processor workbowl. Add 1 cup beans and 1 cup broth and process until smooth, about 20 seconds. Add vegetable-bean mixture, remaining 2 cups broth, and chicken breasts to Dutch oven and bring to boil over medium-high heat. Reduce heat to medium-low and simmer, covered, stirring occasionally, until chicken registers 160 degrees (175 degrees if using thighs) on instant-read thermometer, 15 to 20 minutes (40 minutes if using thighs).

5. Using tongs, transfer chicken to large plate. Stir in remaining beans and continue to simmer, uncovered, until beans are heated through and chili has thickened slightly, about 10 minutes.

6. Mince remaining jalapeño, reserving and mincing ribs and seeds (see note above), and set aside. When cool enough to handle, shred chicken into bite-sized pieces, discarding bones. Stir shredded chicken, lime juice, cilantro, scallions, and remaining minced jalapeño (with seeds if desired) into chili and return to simmer. Adjust seasonings with salt and pepper and serve.

Mashed Potatoes (Thanksgiving 2006)

From Cook's Illustrated November/December 1993

I used Russet potatoes, but found the quanity of liquid to great for the amount of potatoes. I think you need closer to 4 pounds of potatoes. It produces great mashed potatoes. I melt the butter and half and half in my crock pot and rice the potatoes directly into the crock. They stay hot and fresh for at least an hour in the crock pot, and this eliminates a lot of the last minute frenzy of Thanksgiving dinner. --Pamela

Yukon Gold, red, russet, or white potatoes can be used--each turns out a different texture. For smooth mashed potatoes, a food mill or potato ricer fitted with the finest disk is the best choice. For chunky mashed potatoes, use a potato masher and decrease the half-and-half to 3/4 cup.

Serves 4
2 pounds potatoes , scrubbed
8 tablespoons unsalted butter (1 stick), melted
1 cup half-and-half , warmed
1 1/2 teaspoons table salt
Ground black pepper


1. Place potatoes in large saucepan and cover with 1 inch water. Bring to boil over high heat; reduce heat to medium-low and simmer until potatoes are tender (a paring knife can be slipped into and out of center of potatoes with very little resistance), 20 to 30 minutes. Drain.

2. Set food mill or ricer over now empty but still warm saucepan. Spear potato with dinner fork, then peel back skin with paring knife. Repeat with remaining potatoes. Working in batches, cut peeled potatoes into rough chunks and drop into hopper of food mill or ricer. Process or rice potatoes into saucepan.

3. Stir in butter with wooden spoon until incorporated; gently whisk in half-and-half, salt, and pepper to taste. Serve immediately.

Green Bean Casserole (Thanksgiving 2006)

From Tyler Florence, Food 911

This recipe makes a lot; cut it in half or thirds for a regular meal. It has a great thyme flavor and it works as a vegetable and starch dish.

NB 2006: I brought this to the Calanchini's, and it was great for a crowd. I assembled it at home up to the croutons and then added them before baking it at their house. I don't think I will include it next year. It was good, but not exactly what I was looking for. The recipe I was looking for is called "Quick Green Bean Casserole".

NB 2005: this is a great casserole, but requires a lot of attention to pull off. I can't do it justice when trying to manage the gravy & other last minute dishes. Next time I won't make it unless there is someone else in the kitchen who can give it the loving care it demands. --Pamela

3 pounds green beans
Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter
1 loaf crusty Italian bread
3 tablespoons chopped fresh chives
3 tablespoons chopped fresh thyme leaves
1 tablespoon chopped fresh rosemary leaves
4 tablespoons freshly grated Parmesan
5 tablespoons extra-virgin olive oil
2 pounds mixed mushrooms (such as button, cremini, shiitake), sliced
2 shallots, sliced
1 cup heavy cream

Bring a large pot of water to a boil; add a big pinch of salt and the green beans. Cook for about 5 minutes, the beans should still be crisp, they will be cooked more in the oven. Drain them and set aside. Butter a baking dish large enough to hold the green beans with 1 tablespoon butter and set aside.

Heat the oven to 375 degrees F.

Tear the bread into 2-inch pieces, put them into a bowl, and add 1 tablespoon chives, 1 tablespoon thyme, 1 tablespoon rosemary, 2 tablespoons Parmesan, and 3 tablespoons olive oil. Stir well to coat and spread onto a baking sheet. Bake just until the bread just starts to turn golden, about 10 minutes. Remove from the oven and set aside.

Meanwhile, melt the remaining butter and olive oil in a large skillet over medium heat. Add the mushrooms and shallots, season with salt and pepper, and cook until the mushrooms have released their liquid, about 10 minutes. Pour in the heavy cream, add the remaining thyme and chives, and cook for another 5 minutes. Add the green beans and stir well. Put the green bean mixture into the prepared baking dish, top with the croutons, and sprinkle on the remaining Parmesan. Bake until everything is hot and bubbling, about 20 to 25 minutes.

Serves 8

Oven-Baked Bread Stuffing with Sage and Thyme (Thanksgiving 2006)

from Cook's Illustrated November/December 1998

NB 2008: I used my own sprouted wheat bread this year; I added a bit more liquid than the recipe call for. The result was very tasty. My only criticism was that I cooked it about 10 minutes too long. I'll stick with this recipe for next year.

NB 2006: This year I used two bagettes of Bennet Valley French bread (not sour-dough) and I didn't like the dressing; it had a kind of spongy taste and texture. Next year I'm going to try Challah bread with a possible addition of a little Italian bread at the end.

NB 2005: Add more Sage to the stuffing, and don't cook it in too big a glass dish (13 x 9 is too big).

NB 2004: After it was prepared I thought it was a bit too wet, so I added about half a loaf of stale Italian bread and some more rubbed sage. Note that I used thin-sliced white bread for the basic recipe. I thought the end product was excellent and I would definitely make it again. --Pamela

Dry whichever bread you choose by cutting 1/2-inch slices, laying them in a single layer on baking sheets or cooling racks, and leaving them out overnight. The next day, cut the slices into 1/2-inch cubes and allow them to dry for another night. If you are in a hurry, rush the process by drying the slices in a 225-degree oven until brittle but not brown, 30 to 40 minutes. Then cut them into cubes and proceed. Any of the stuffings can be cooked inside the holiday bird if you prefer; just reduce stock to 1 cup. Stuff a 12- to 15-pound turkey with 6 cups of stuffing. Then add an additional 1/2 cup of chicken stock to the remaining stuffing and bake it separately in an 8-inch pan.


8 tablespoons unsalted butter (1 stick), plus extra for baking dish
1 large onion , chopped medium (about 1 1/2 cups)
4 medium ribs of celery , diced medium (about 1 1/2 cups)
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 cup minced fresh parsley
1/2 teaspoon ground black pepper
12 cups dried 1/2-inch cubes from one 1-pound loaf French bread or potato, or challah bread
2 cups chicken stock or low-sodium canned chicken broth
3 large eggs , beaten lightly
1 teaspoon table salt

Adjust oven rack to center position and heat oven to 400 degrees (350 degrees if using challah). Heat butter in large skillet over medium-high heat until fully melted; pour off 2 tablespoons butter and reserve. Return skillet to heat; add onion and celery and sauté, stirring occasionally, until translucent, about 8 minutes. Stir in sage, thyme, marjoram, parsley, and black pepper and cook until just fragrant, about 1 minute longer. Turn onion mixture into large mixing bowl. Add bread cubes, stock, eggs, and salt and toss gently to distribute dry and wet ingredients evenly. Turn mixture into buttered 13-x 9-inch baking dish, drizzle with reserved melted butter, cover tightly with foil, and bake until fragrant, about 25 minutes (30 minutes for challah). Remove foil and bake until golden brown crust forms on top, 15 to 20 minutes longer. Serve warm.

Serves 10 to 12 as a side dish

Simple Cranberry Sauce (Thanksgiving 2006)

from Cook's Illustrated November/December 1999

A simple, great tasting recipe that's not too sweet. It is great on roast pork too. --Pamela

The cooking time in this recipe is intended for fresh berries. If you’ve got frozen cranberries, do not defrost them before use; just pick through them and add about 2 minutes to the simmering time.

3/4 cup water
1 cup granulated sugar
1/4 teaspoon table salt
1 bag of fresh cranberries (12 ounces), picked through

Bring water, sugar, and salt to boil in medium nonreactive saucepan over high heat, stirring occasionally to dissolve sugar. Stir in cranberries; return to boil. Reduce heat to medium; simmer until saucy, slightly thickened, and about two-thirds of berries have popped open, about 5 minutes. Transfer to nonreactive bowl, cool to room temperature, and serve. (Can be covered and refrigerated up to 7 days; let stand at room temperature 30 minutes before serving.)

Makes 2 1/4 cups

Best Pumpkin Pie (Thanksgiving 2006)

From Cook's Illustrated November/December 1993

Outstanding crust and great pie! Really the best pumpkin pie I've ever eaten. The only thing I would change is the way they baked the piece crust with the foil; next time I would line the foil with pie weights. --Pamela

If you do not have a food processor, the pumpkin may be put through a food mill or forced through a fine sieve with the back of a wooden spoon. Alternatively, you can cook the pumpkin, sugar, and spices together before pureeing, then whir the mixture in a blender, adding enough of the cream called for in the recipe to permit the pumpkin to flow easily over the blades. In either case, heat the pumpkin with the (remaining) cream and milk, as indicated, then slowly whisk the mixture into the beaten eggs. The pie may be served slightly warm, chilled, or at room temperature.

Serves 8

Flaky Pastry Shell
1 1/4 cups unbleached all-purpose flour , measured by dip-and-sweep
1/2 teaspoon table salt
1/2 teaspoon granulated sugar
10 tablespoons unsalted butter (1 1/4 sticks), chilled and cut into 1/4-inch pats
3 - 3 1/2 tablespoons ice water

Pumpkin Filling
2 cups plain pumpkin puree (16 ounces), canned or fresh
1 cup packed dark brown sugar (I only use 3/4 cup --PKS)
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon fresh grated nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon table salt
2/3 cup heavy cream
2/3 cup milk
4 large eggs

Brandied Whipped Cream
1 1/3 cups heavy cream (cold)
3 tablespoons confectioners' sugar
1 tablespoon brandy


1. For pastry shell: Mix flour, salt, and sugar in a food processor fitted with steel blade. Scatter butter over dry ingredients; process until mixture resembles cornmeal, 7 to 12 seconds. Turn mixture into a medium-sized bowl.

2. Drizzle 3 tablespoons of water over flour mixture. With blade side of a rubber spatula, cut mixture into little balls. Then press down on mixture with broad side of spatula so balls stick together in large clumps. If dough resists gathering, sprinkle remaining water over dry, crumbly patches and press a few more times. Form dough into a ball with your hands; wrap in plastic, then flatten into a 4-inch disk. Refrigerate for at least 30 minutes. (Can be refrigerated for 2 days or, if sealed airtight in a plastic bag, or frozen for up to 6 months.)

3. Generously sprinkle a 2-foot square work area with flour. Remove dough from wrapping and place disk in center; dust top with flour. (If it has been chilled for more than 1 hour, let dough stand until it gives slightly when pressed, 5 to 10 minutes.) Roll dough in all directions, from center to edges, rotating a quarter turn and strewing flour underneath as necessary after each stroke. Flip disk over when it is 9 inches in diameter and continue to roll (but don’t rotate) in all directions, until it is 13 to 14 inches in diameter and just under 1/8 inch thick.

4. Fold dough in quarters and place the corner in the center of a Pyrex pie plate measuring 9- to 9 1/2-inches across top. Carefully unfold dough to cover pan completely, with excess dough draped over pan lip. With one hand, pick up edges of dough; use index finger of other hand to press dough around pan bottom. Use your fingertips to press dough against pan walls. Trim dough overhanging the pan to an even 1/2 inch all around.

5. Tuck overhanging dough back under itself so folded edge is flush with edge of pan lip. Press double layer of dough with your fingers to seal, then bend up at a 90-degree angle and flute by pressing thumb and index finger about 1/2-inch apart against outside edge of dough, then using index finger (or knuckle) of other hand to poke a dent through the space. Repeat procedure all the way around.

6. Refrigerate for 20 minutes (or freeze for 5 minutes) to firm dough shell. Using table fork, prick bottom and sides — including where they meet — at 1/2-inch intervals. Flatten a 12-inch square of aluminum foil inside shell, pressing it flush against corners, sides, and over rim. Prick foil bottom in about a dozen places with a fork. Chill shell for at least 30 minutes (preferably an hour or more), to allow dough to relax.

7. Adjust oven rack to lowest position and heat oven to 400 degrees. (Start preparing filling when you put shell into oven.) Bake 15 minutes, pressing down on foil with mitt-protected hands to flatten any puffs. Remove foil and bake shell for 8 to 10 minutes longer, or until interior just begins to color.

8. For filling: Process pumpkin, brown sugar, ginger, cinnamon, nutmeg, cloves, and salt in a food processor fitted with steel blade for 1 minute. Transfer pumpkin mixture to a 3-quart heavy-bottomed saucepan; bring it to a sputtering simmer over medium-high heat. Cook pumpkin, stirring constantly, until thick and shiny, about 5 minutes. As soon as pie shell comes out of oven, whisk heavy cream and milk into pumpkin and bring to a bare simmer. Process eggs in food processor until whites and yolks are mixed, about 5 seconds. With motor running, slowly pour about half of hot pumpkin mixture through feed tube. Stop machine and scrape in remaining pumpkin. Process 30 seconds longer.

9. Immediately pour warm filling into hot pie shell. (Ladle any excess filling into pie after it has baked for 5 minutes or so — by this time filling will have settled.) Bake until filling is puffed, dry-looking, and lightly cracked around edges, and center wiggles like gelatin when pie is gently shaken, about 25 minutes. Cool on a wire rack for at least 1 hour.

10. For whipped cream: Beat cream at medium speed to soft peaks; gradually add confectioners’ sugar then brandy. Beat to stiff peaks. Accompany each wedge of pie with a dollop of whipped cream.