Came across a great pot roast recipe from Cooks Illustrated... but I do not own a dutch oven. Do I need one? And what is a popular size for 2 adults and 1 toddler? I am thinking 6 qt is just too big. What are some recipes that you must use a Dutch Oven for? My pot set has thick bottoms and glass lids, which probably don't go in the oven.
Also, Ceramic bakeware. Do I need some? I have 3 glass baking 9x13 dishes, and 3 glass pie plates. Wondering why I have no ceramic? What are some recipes that you must use ceramic for? I am thinking glazed ceramic, not porous. But feel free to give opinion on porous bakeware.|||You can "braise" a pot roast in any large pot with a lid, and do it on the stovetop over the lowest heat on in the oven on low heat. It's just that "Dutch ovens" are usually cast iron (and many are also enameled over that so they can be washed in the usual way) and cast iron holds heat both evenly and very well over a long time.
As for "glass bakeware," it's fine for many things, but again ceramic or ceramic-covered clay or cast iron are better because of their smooth and even heating and heat-retention.
http://www.google.com/images?q=ceramic+b鈥?/a>
(And those also don't have the problems of especially the latest "glass" formulas for many glass/Pyrex/etc containers--especially if placed on wet or cool surfaces while hot:
http://www.google.com/search?q=exploding鈥?/a> )
I have a 5 or 6 qt** enameled Dutch oven (not the "best" made by Le Crueset, but a very good one made by Lodge and better than the Martha Stewart, etc., ones so available now). It's big (they come in various sizes) but will hold a whole chicken or large amount of soup/stew without problems which is fine for just the DH and me, or son added. I just leave it out on my stovetop since it's attractive (mine is blue).
http://images.google.com/images?q=Dutch+鈥?/a>
** 10" dia, 4.5" tall
By "porous" bakeware I think you're referring to clay/terracotta, which is good because (after soaking a while) it will hold water while the food is baking which can help keep the foods inside moist and tender.|||why not|||A metal pot and glass lid should work in your oven. Check manufacturer's specs for your item.
Dutch oven just means heavy closed pot for slow-cooking. Could probably make the dish in a "crock-pot" or slow-cooker, as well.
You don't need to buy ceramic bake-ware. In 30 years of cooking and raising a family, I never had a ceramic oven dish--except for my crock-pot. Heavy Creuset pots are sooooo expensive. And hard to clean.
Here's a story for you. A woman wanted to make a roast for dinner, just like her mother used to make, so she called her for the recipe. Mom said: "you take the roast and cut 3 inches off the end, set that aside for something else, and then add your onions, etc......"
She followed her mom's instructions, and the dinner came out great. But she called her mother back and asked her why she had to cut off the end. Her mother said "because that's what my mother always did." So they both decided to call Grandma, and ask her why. Grandma's answer was: "Because your father and I were so poor when we were first married, I didn't have a pan big enough to hold a roast".
Make do.
Use it up.
Or do without.|||but I do not own a dutch oven. Do I need one? MAYBE, BUT A CROCK POT WILL TAKE ITS PLACE.
And what is a popular size for 2 adults and 1 toddler? THE GLASS PROLLY DOES NOT GO IN THE OVEN. GET THE BIGGEST ONE YOU CAN AFFORD. YOU DON'T HAVE TO USE THE WHOLE THING BUT AS YOUR FAMILY GROWS YOU'LL BE GLAD TO HAVE A BIG ONE.
Also, Ceramic bakeware. Do I need some? NOT SINCE YOU HAVE GLASS. I have 3 glass baking 9x13 dishes, and 3 glass pie plates. Wondering why I have no ceramic? BE SURE TO LOWER YOUR OVEN TEMP BY 25潞f WHEN BAKIGN IN GLASS/PYREX SO THE FOOD DOESN'T BURN.
What are some recipes that you must use ceramic for? CASSEROLES, SERVING DISHES (LIKE FOR GRILLED FOOD, CORN ON THE COB, ETC)I
am thinking glazed ceramic, not porous. But feel free to give opinion on porous bakeware. ACTUALLY, THE POROUS PIZZA STONE OR DEEP DISH BAKER WOULD BE VERY HANDY TO HAVE. THEY DO AN EXCELLENT JOB OF BROWNING AND LOOK VERY HOMEY AND EARTHY TO ME. BUT SINCE YOU HAVE 3 GLASS BAKERS, JUST A BIG ROUND PIZZA STONE SHOUDL DO NICELY. GREAT TO REHEAT LEFTOVERS, ESP. FRIED FOODS, AND BAKE BISCUITS AND ROLLS ON (NOT TO MENTION PIZZA!)
Thursday, December 29, 2011
I got a magazine in the mail today that I did not order?
It is the magazine, Cooks Illustrated. it cam with an invoice saying I need to pay this amount. I did not order it and have never even heard of it before. there is no phone number and the only way to get ahold of costumer service is through email which when I try to send it off it says there is an error and won't go through. any suggestions on how to return it so I don' t owe?|||Someone may have ordered it for you.
You don't have to return the magazine. Just write cancel on the invoice and return it.
You don't have to return the magazine. Just write cancel on the invoice and return it.
Does low sodium soy sauce compare to regular sodium soy sauce??
wats the best brand? cooks illustrated (americas test kitchen) says lee kum kee but with 1200 ml of salt and the next on noshua soy has the lowest salt but 7 bucks for 10.5 ounces|||watch out with soy sauces, LITE soy sauce doesn't necissarily mean low-sodium, its usually lighter in flavor but actually have more sodium than standard soy sauce.
there are a few out there but i would stick with kikoman|||I would definately go with the lower sodium if I was you, even if you have to pay a little extra.
Lower sodium is much healthier.
Soy sauce varies in price tremendously due to quality differences. In Asia you can find aisle upon aisle of soy sauces in the supermarkets, just like we have aisles of tomato sauces or olive oils. Which one to use depends on what you are using it for, cooking, marinates, dressings, for dipping etc.
I would get a cheap one for cooking and a more expensive one for dressings and dipping.
Kikkoman is the more popular choice here in the West but it is not superior in brand. They also have different qualities depending on for what and for whom. Kikkoman is definately not adviceable for sushi (too strong a flavour and overpowers the fish). It is like telling a Japanese to use Hunt ketchup instead of Heinz.|||KIKKOMAN~LITE SOY SAUCE
Low sodium soy salt. Note, even this is a high sodium food.
Serving Size 1 tablespoon (15 mL)
Amount per serving
Calories 10 Calories from Fat 0
Hide Daily Values % Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 575mg 24%
Total Carbohydrates 1g 0%
Protein 1g
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 0%
* Percent Daily Values are based on a 2,000 calorie diet.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~鈥?br>
KIKKOMAN REGULAR SOY SAUCE
Nutrition Facts
Serving Size: 1 Tbsp 15 ml
--------------------------------------鈥?br>
Amount per Serving
--------------------------------------鈥?br>
Calories 10 Calories from Fat 0
--------------------------------------鈥?br>
% Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 920mg 38%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 2g 4%
--------------------------------------鈥?br>
--------------------------------------鈥?br>
Est. Percent of Calories from:
Fat 0.0% Carbs 0.0%
Protein 80.0%|||i like Kikkoman
check the ingredients and sodium amount
some lite soy sauce uses alcohol - which some people don't want.|||I just buy Kikkoman in the green labelling... it's nice to not have that huge shock of brine flavor in your mouth! I wouldn't pay $7 for any soy sauce! It's too cheap!|||Kikkoman or China Lily are both good. The taste is as good and who needs all that salt.
there are a few out there but i would stick with kikoman|||I would definately go with the lower sodium if I was you, even if you have to pay a little extra.
Lower sodium is much healthier.
Soy sauce varies in price tremendously due to quality differences. In Asia you can find aisle upon aisle of soy sauces in the supermarkets, just like we have aisles of tomato sauces or olive oils. Which one to use depends on what you are using it for, cooking, marinates, dressings, for dipping etc.
I would get a cheap one for cooking and a more expensive one for dressings and dipping.
Kikkoman is the more popular choice here in the West but it is not superior in brand. They also have different qualities depending on for what and for whom. Kikkoman is definately not adviceable for sushi (too strong a flavour and overpowers the fish). It is like telling a Japanese to use Hunt ketchup instead of Heinz.|||KIKKOMAN~LITE SOY SAUCE
Low sodium soy salt. Note, even this is a high sodium food.
Serving Size 1 tablespoon (15 mL)
Amount per serving
Calories 10 Calories from Fat 0
Hide Daily Values % Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 575mg 24%
Total Carbohydrates 1g 0%
Protein 1g
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 0%
* Percent Daily Values are based on a 2,000 calorie diet.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~鈥?br>
KIKKOMAN REGULAR SOY SAUCE
Nutrition Facts
Serving Size: 1 Tbsp 15 ml
--------------------------------------鈥?br>
Amount per Serving
--------------------------------------鈥?br>
Calories 10 Calories from Fat 0
--------------------------------------鈥?br>
% Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 920mg 38%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 2g 4%
--------------------------------------鈥?br>
--------------------------------------鈥?br>
Est. Percent of Calories from:
Fat 0.0% Carbs 0.0%
Protein 80.0%|||i like Kikkoman
check the ingredients and sodium amount
some lite soy sauce uses alcohol - which some people don't want.|||I just buy Kikkoman in the green labelling... it's nice to not have that huge shock of brine flavor in your mouth! I wouldn't pay $7 for any soy sauce! It's too cheap!|||Kikkoman or China Lily are both good. The taste is as good and who needs all that salt.
What kind of unique dish should i cook ?
I am doing a project on how different cooking methods cause different changes in foods and make our diet more interesting. Hence , i have to choose a specific food product and prepare some unique dishes to illustrate this. Any unique dishes out there that are rather easy to make?|||Use the potato, you can make 100 things from a potato, salads to soups to chips|||I also say beef. Beef is also another basic staples of diets all over the world. You have dried beef jerky, slow roasted beef, rare beef, hamburger, stir fry, and the different cuts of beef make all different types of dishes.
|||You can easily make your diet interesting. But you should have patience to do it. You can get a lot of recipe over internet. Search for different food menu's of indian food, bangladeshi food, thai food even china special items.|||PB %26amp; J or if you want to make something special instead of using Jelly use marshmellow creme.|||Mushrooms, ham, chicken, lettuce|||Idly and dosa
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|||You can easily make your diet interesting. But you should have patience to do it. You can get a lot of recipe over internet. Search for different food menu's of indian food, bangladeshi food, thai food even china special items.|||PB %26amp; J or if you want to make something special instead of using Jelly use marshmellow creme.|||Mushrooms, ham, chicken, lettuce|||Idly and dosa
Why cooking using recipes can require judgement calls?
List 3 reasons why cooking using recipes can require judgement calls. Give an example, that illustrates each reason.|||Homework ?|||To scale a recipe - Let's say you have a recipe that serves 6 people, but you want to make it for 2 people. You have to change the amount you put in or take away.
If somethings to much or too little for your taste, example garlic or butter. People do this to when they have certain diets like heart healthy or diabetic.
If you have to cook at a high altitude some times things cook differently.|||What? I don't understand your question...|||Do your own homework.
If somethings to much or too little for your taste, example garlic or butter. People do this to when they have certain diets like heart healthy or diabetic.
If you have to cook at a high altitude some times things cook differently.|||What? I don't understand your question...|||Do your own homework.
I need a new blender....?
...CR and Cooks Illustrated are contradictory. Need no leaking, glass jar, good ice crusher.
Live on protein shakes and smoothies. Reviews talk about leaking in some top ranked models. Yuck. I want a glass jar, the power to crush ice, make a great smoothie and not make me go deaf. Please share your suggestions and where to buy. Thanks.|||A VitaMix blender will last for a long long time and do everything you could even imagine a blender can do, and then some. It can actually cook food -- or freeze "ice cream" in the blender. No machine is used more in commercial applications (bars, smoothies, dairy uses, health drinks) than the VitaMix.
It鈥檚 a bit pricey, but considering the range of uses, durability and quality, I think it鈥檚 worth the expense. By the time you but one of these or 4 or 5 cheaper ones, you鈥檙e saving money in the long run....
There鈥檚 no better blender on the market.
Bon Appetit.|||www.Oster.com
I got rid of my little workhorse Oster because it was ugly. I bought a beautiful Cuisinart instead. It conked out after a month of daily smoothies.
I immediately replaced it with a NICE Oster blender, and it hasn't diappointed me since!
Smoothies (with frozen fruit or ice), drinks, sauces, purees...you name it!|||I know you said you wanted a glass jar...however the Vita Mix is one of the top ranking blenders. Used by Baskin Robin and Jamba Juice. The engine is the same as a lawn mower's...its THAT powerful. I love it!|||oster beehive blender. 50 bucks at sam's.
Live on protein shakes and smoothies. Reviews talk about leaking in some top ranked models. Yuck. I want a glass jar, the power to crush ice, make a great smoothie and not make me go deaf. Please share your suggestions and where to buy. Thanks.|||A VitaMix blender will last for a long long time and do everything you could even imagine a blender can do, and then some. It can actually cook food -- or freeze "ice cream" in the blender. No machine is used more in commercial applications (bars, smoothies, dairy uses, health drinks) than the VitaMix.
It鈥檚 a bit pricey, but considering the range of uses, durability and quality, I think it鈥檚 worth the expense. By the time you but one of these or 4 or 5 cheaper ones, you鈥檙e saving money in the long run....
There鈥檚 no better blender on the market.
Bon Appetit.|||www.Oster.com
I got rid of my little workhorse Oster because it was ugly. I bought a beautiful Cuisinart instead. It conked out after a month of daily smoothies.
I immediately replaced it with a NICE Oster blender, and it hasn't diappointed me since!
Smoothies (with frozen fruit or ice), drinks, sauces, purees...you name it!|||I know you said you wanted a glass jar...however the Vita Mix is one of the top ranking blenders. Used by Baskin Robin and Jamba Juice. The engine is the same as a lawn mower's...its THAT powerful. I love it!|||oster beehive blender. 50 bucks at sam's.
The case of Mary Malone, an Iris immigrant and cook, illustrates what?
The inability of the non-Irish to spell and their equal inability to offer enough detail to elicit a proper response.
EDITS:- Oh - that Mary Malone - not the Irish newsreader, the Australian. whatever, but the dreaded Typhoid Mary......
It demonstrates the need for stringent medical care and testing to be taken with immigrants, and the need to either exclude them or ensure that they are fully cured before being permitted to land on continental soils and work (especially as cooks!). This also includes the need for quarantine for a period of time sufficient to ensure that no diseases are carried.|||Mary Malone is a fictional Character "Bloody Mary Malone"
Mary Mallon - Typhoid Mary
illustrate that
1. Hygiene, hygiene, hygiene !
2. That it is important that you know your medical history %26amp; not lie about it.
Mary Mallon (September 23, 1869 鈥?November 11, 1938), also known as Typhoid Mary, was the first person in the United States to be identified as a healthy carrier of typhoid fever. Over the course of her career as a cook, she infected 47 people, three of whom died from the disease. Her fame is in part due to her vehement denial of her own role in causing the disease, together with her refusal to cease working as a cook. She was forcibly quarantined twice by public health authorities and died in quarantine. It was also possible that she was born with the disease, as her mother had typhoid fever during her pregnancy.
Part of the problems Mary created stemmed from her vehement denial of the situation. She maintained she was healthy and had never had typhoid fever. Historians say it also stemmed from the prejudice that existed against working-class Irish immigrants at the time. Today, Typhoid Mary is a generic term for a carrier of a dangerous disease who is a danger to the public because they refuse to take appropriate precautions.
EDITS:- Oh - that Mary Malone - not the Irish newsreader, the Australian. whatever, but the dreaded Typhoid Mary......
It demonstrates the need for stringent medical care and testing to be taken with immigrants, and the need to either exclude them or ensure that they are fully cured before being permitted to land on continental soils and work (especially as cooks!). This also includes the need for quarantine for a period of time sufficient to ensure that no diseases are carried.|||Mary Malone is a fictional Character "Bloody Mary Malone"
Mary Mallon - Typhoid Mary
illustrate that
1. Hygiene, hygiene, hygiene !
2. That it is important that you know your medical history %26amp; not lie about it.
Mary Mallon (September 23, 1869 鈥?November 11, 1938), also known as Typhoid Mary, was the first person in the United States to be identified as a healthy carrier of typhoid fever. Over the course of her career as a cook, she infected 47 people, three of whom died from the disease. Her fame is in part due to her vehement denial of her own role in causing the disease, together with her refusal to cease working as a cook. She was forcibly quarantined twice by public health authorities and died in quarantine. It was also possible that she was born with the disease, as her mother had typhoid fever during her pregnancy.
Part of the problems Mary created stemmed from her vehement denial of the situation. She maintained she was healthy and had never had typhoid fever. Historians say it also stemmed from the prejudice that existed against working-class Irish immigrants at the time. Today, Typhoid Mary is a generic term for a carrier of a dangerous disease who is a danger to the public because they refuse to take appropriate precautions.
Fool Proof Caramel Disaster?!?
Does anyone have a recipe of homemade caramel that will set up nicely and softly and a cooled batch of brownies. I am not looking for a frosting, just strait caramel. I have used the Cooks Illustrated version time and time again but I cant seem to heat the sugar to 360 at a low temperature without burning it. Please help, I am desperate!|||Best Ever Carmels
2 c. sugar
3/4 c. white Karo syrup
1/2 c. butter
1 c. cream
Bring to boil over low heat in heavy pan. Slowly add another cup of cream, stir cook slowly to 250 degrees on candy thermometer or to a soft hard ball stage. Pour into 9 x 13 buttered pan. Don't scrape. Cool.
Carmels
1/2 c. Eagle brand sweetened condensed
milk
2 c. brown sugar
1 c. Karo white corn syrup
1 c. butter
1/2 tsp. salt
1 tsp. vanilla
Cook all 5 ingredients until it reaches 240 degrees; add 1 teaspoon vanilla. Bring back to 240 degrees; pour in buttered 9 x 9 pan. When cooled, cut and wrap in waxed paper.
Hope the helps.........|||CARAMEL CANDY
1/2 stick butter
1 cup canned evaporated milk
2 cups sugar
16 large marshmallows
1/4 cup sugar, caramelized
1 teaspoon vanilla
1 1/2 cups broken pecan pieces
Melt butter around the sides and bottom of a heavy saucepan. Add milk and sugar. Stir with wooden spoon toward the center of the pan. Add marshmallows.
Place 1/4 cup sugar in small pan to caramelize (a cast iron pan works well but is not required). Turn pan frequently to prevent burning.
Transfer melted sugar into the larger pan, stirring constantly. Lower the heat, and cook until a candy thermometer reaches 238掳F, stirring often; set aside to cool to 110掳F.
Stir in vanilla and pecans, continuing to stir until the candy will hold its shape. Drop by teaspoonfuls onto buttered wax paper, parchment paper or silicone sheets.
Makes approximately 30 pieces.|||Caramel shortcut
1 tin of carnation condensed milk
take top off cover with cling film and boil in pot of water for 3 -4 hours keeping water just under top of can. make a sweet pastry in flan tin , cover with carmel and top with cream or chocolate.enjoy.
***
Bacon Caramel
Bacon caramel like a chewy SKOR Bar with bacon. How much more of a comforting flavour combination could there ever be?
To do this, you'll need a couple of things beforehand, namely a pyrex dish or a couple of deep cookie sheets. You'll also need a candy thermometer and a silicone spatula, which is great for keeping the crevices of your saucepan from solidifying.
Start by frying up a good portion of bacon. I used about 300 grams worth, or 3/4 of a package. Cook as much as you can to be nice and crispy, without burning anything, which can be done over medium low heat.
Once the bacon's finished cooking, blot it well and remove any stubborn fatty bits that refuse to become crispy. Then trim it down into large-ish bacon bits that'd work nicely in a Caesar salad. Reserve in paper towel to promote further fat drainage.
Add to a deep saucepan the following:
1 cup sugar
1 cup corn syrup
1/2 cup butter
1/2 cup heavy cream
3-4 oz bourbon or maple syrup.
Over low to medium heat, dissolve everything while stirring constantly. Get your candy thermometer ready and then turn up the heat until reaches 240掳F. Don't forget to keep stirring!
At that point, you'll be at the firm-ball stage and things should look a lot like this: (pic on website below)
Remove your pot from heat and then slowly stir in another 1/2 cup of heavy cream.
Then, put the pot back on the stove and heat it back up to 245掳F while stirring still. Then, pour the mixture into a buttered Pyrex dish or deep cookie sheet.
Immediately afterward, add the bacon. Be sure to make it an even application!
And hey! I had some toasted almonds left over from dinner the night before, so I added those as well.
Then, let everything cool for at least 3 hours before cutting the bacon caramel into squares.
Serve it up to those without pancreatic issues and watch their eyes light up before they they begin to bounce off the walls!
http://www.netscape.com/viewstory/2006/1鈥?/a>
****
Vegan Caramels
Melt:
1 c vegan margarine
Add:
2 录 c brown sugar
dash salt
1 c corn syrup
3 cups vegan sweetened condensed soy milk (3 cups=3 times recipe below)
heat until boils
reduce heat and cook /stir until 245 on candy thermometer
remove from heat
Add:
1 tsp.vanilla
pour into greased 9x9
fridge overnight
stand at room temp 30 min
cut and wrap
TIPS: For Chocolate caramels add:
2 sq unsweetened choc w/ milk or 6 T cocoa and 2 T oil.
Sweetened Condensed Soy or Rice Milk (Slow Method) (for vegan caramels)
INGREDIENTS
o3 cups soy or rice milk
o1/2 cup sugar (or equivalent)
oVanilla, to taste
oPinch of salt
METHOD
Put 3 cups liquid soy milk or rice milk in a saucepan, and add 1/2 cup sugar or equivalent. Cook over medium-low heat, stirring constantly, until volume is reduced to 1 cup. Add vanilla to taste, and a pinch of salt. Cool. Store in fridge.|||Fool Proof Caramel Disaster. LOL
MICROWAVE CARAMEL CORN
1 c. brown sugar
1/2 c. margarine
1/4 c. white Karo syrup
1/2 tsp. salt
1/3 tsp. baking soda
3-4 qt. popped corn, not salted
1 lg. brown paper grocery bag
Combine all ingredients except soda and popcorn in 2 quart microwave dish. Bring to a boil and cook, full power, 2 more minutes. Stir 1/2 way through. Add baking soda. Put popped corn in paper bag. Pour hot mixture over corn, close bag and shake well to mix. Cook in bag on full power 1 minute. Remove bag from microwave and shake or stir again. Cook on full power 30 seconds to 1 minute longer. (Depending on how powerful your microwave is.) Pour in pan to cool. Store in tight container, unless you eat it all first.|||Hi...I am hesitant to recommend any recipe I haven't tried but I saved this and it got rave reviews. If you watch Martha Stewart's show there is a woman she's had on twice who cooks for a Southern family--Dorothy Mae Brown.. She is a hoot and everyone went crazy about her stuff. This is part of an Apple cake recipe (which is know is good as it is almost identical to my apple cake, a recipe I spent years perfecting!). She serves it with this Caramel Sauce. (I usually serve mine with fresh chantilly whipped cream). Looks like this would be great drizzled on brownies...YUM!
I remember her saying it always comes out perfectly and it seemed super easy to make. I thought it would go well with lots of things. So here it is...if you try it please let me know if it's as good as folks said (there were tons of raves on the message boards there). It sound super simple and no measuring of temp. I'll put a link to a picture of it...I saved that when I saved the recipe in Mastercook. I know it's talked about in the message forums but didn't save that url. Hope this helps!
Caramel Sauce
1 cup light-brown sugar
1/2 cup unsalted butter (1 stick)
1/4 cup evaporated milk
1 teaspoon pure vanilla extract
1 Pinch salt
Combine ingredients in a small saucepan over medium heat. Cook, stirring, until thickened to desired consistency.
2 c. sugar
3/4 c. white Karo syrup
1/2 c. butter
1 c. cream
Bring to boil over low heat in heavy pan. Slowly add another cup of cream, stir cook slowly to 250 degrees on candy thermometer or to a soft hard ball stage. Pour into 9 x 13 buttered pan. Don't scrape. Cool.
Carmels
1/2 c. Eagle brand sweetened condensed
milk
2 c. brown sugar
1 c. Karo white corn syrup
1 c. butter
1/2 tsp. salt
1 tsp. vanilla
Cook all 5 ingredients until it reaches 240 degrees; add 1 teaspoon vanilla. Bring back to 240 degrees; pour in buttered 9 x 9 pan. When cooled, cut and wrap in waxed paper.
Hope the helps.........|||CARAMEL CANDY
1/2 stick butter
1 cup canned evaporated milk
2 cups sugar
16 large marshmallows
1/4 cup sugar, caramelized
1 teaspoon vanilla
1 1/2 cups broken pecan pieces
Melt butter around the sides and bottom of a heavy saucepan. Add milk and sugar. Stir with wooden spoon toward the center of the pan. Add marshmallows.
Place 1/4 cup sugar in small pan to caramelize (a cast iron pan works well but is not required). Turn pan frequently to prevent burning.
Transfer melted sugar into the larger pan, stirring constantly. Lower the heat, and cook until a candy thermometer reaches 238掳F, stirring often; set aside to cool to 110掳F.
Stir in vanilla and pecans, continuing to stir until the candy will hold its shape. Drop by teaspoonfuls onto buttered wax paper, parchment paper or silicone sheets.
Makes approximately 30 pieces.|||Caramel shortcut
1 tin of carnation condensed milk
take top off cover with cling film and boil in pot of water for 3 -4 hours keeping water just under top of can. make a sweet pastry in flan tin , cover with carmel and top with cream or chocolate.enjoy.
***
Bacon Caramel
Bacon caramel like a chewy SKOR Bar with bacon. How much more of a comforting flavour combination could there ever be?
To do this, you'll need a couple of things beforehand, namely a pyrex dish or a couple of deep cookie sheets. You'll also need a candy thermometer and a silicone spatula, which is great for keeping the crevices of your saucepan from solidifying.
Start by frying up a good portion of bacon. I used about 300 grams worth, or 3/4 of a package. Cook as much as you can to be nice and crispy, without burning anything, which can be done over medium low heat.
Once the bacon's finished cooking, blot it well and remove any stubborn fatty bits that refuse to become crispy. Then trim it down into large-ish bacon bits that'd work nicely in a Caesar salad. Reserve in paper towel to promote further fat drainage.
Add to a deep saucepan the following:
1 cup sugar
1 cup corn syrup
1/2 cup butter
1/2 cup heavy cream
3-4 oz bourbon or maple syrup.
Over low to medium heat, dissolve everything while stirring constantly. Get your candy thermometer ready and then turn up the heat until reaches 240掳F. Don't forget to keep stirring!
At that point, you'll be at the firm-ball stage and things should look a lot like this: (pic on website below)
Remove your pot from heat and then slowly stir in another 1/2 cup of heavy cream.
Then, put the pot back on the stove and heat it back up to 245掳F while stirring still. Then, pour the mixture into a buttered Pyrex dish or deep cookie sheet.
Immediately afterward, add the bacon. Be sure to make it an even application!
And hey! I had some toasted almonds left over from dinner the night before, so I added those as well.
Then, let everything cool for at least 3 hours before cutting the bacon caramel into squares.
Serve it up to those without pancreatic issues and watch their eyes light up before they they begin to bounce off the walls!
http://www.netscape.com/viewstory/2006/1鈥?/a>
****
Vegan Caramels
Melt:
1 c vegan margarine
Add:
2 录 c brown sugar
dash salt
1 c corn syrup
3 cups vegan sweetened condensed soy milk (3 cups=3 times recipe below)
heat until boils
reduce heat and cook /stir until 245 on candy thermometer
remove from heat
Add:
1 tsp.vanilla
pour into greased 9x9
fridge overnight
stand at room temp 30 min
cut and wrap
TIPS: For Chocolate caramels add:
2 sq unsweetened choc w/ milk or 6 T cocoa and 2 T oil.
Sweetened Condensed Soy or Rice Milk (Slow Method) (for vegan caramels)
INGREDIENTS
o3 cups soy or rice milk
o1/2 cup sugar (or equivalent)
oVanilla, to taste
oPinch of salt
METHOD
Put 3 cups liquid soy milk or rice milk in a saucepan, and add 1/2 cup sugar or equivalent. Cook over medium-low heat, stirring constantly, until volume is reduced to 1 cup. Add vanilla to taste, and a pinch of salt. Cool. Store in fridge.|||Fool Proof Caramel Disaster. LOL
MICROWAVE CARAMEL CORN
1 c. brown sugar
1/2 c. margarine
1/4 c. white Karo syrup
1/2 tsp. salt
1/3 tsp. baking soda
3-4 qt. popped corn, not salted
1 lg. brown paper grocery bag
Combine all ingredients except soda and popcorn in 2 quart microwave dish. Bring to a boil and cook, full power, 2 more minutes. Stir 1/2 way through. Add baking soda. Put popped corn in paper bag. Pour hot mixture over corn, close bag and shake well to mix. Cook in bag on full power 1 minute. Remove bag from microwave and shake or stir again. Cook on full power 30 seconds to 1 minute longer. (Depending on how powerful your microwave is.) Pour in pan to cool. Store in tight container, unless you eat it all first.|||Hi...I am hesitant to recommend any recipe I haven't tried but I saved this and it got rave reviews. If you watch Martha Stewart's show there is a woman she's had on twice who cooks for a Southern family--Dorothy Mae Brown.. She is a hoot and everyone went crazy about her stuff. This is part of an Apple cake recipe (which is know is good as it is almost identical to my apple cake, a recipe I spent years perfecting!). She serves it with this Caramel Sauce. (I usually serve mine with fresh chantilly whipped cream). Looks like this would be great drizzled on brownies...YUM!
I remember her saying it always comes out perfectly and it seemed super easy to make. I thought it would go well with lots of things. So here it is...if you try it please let me know if it's as good as folks said (there were tons of raves on the message boards there). It sound super simple and no measuring of temp. I'll put a link to a picture of it...I saved that when I saved the recipe in Mastercook. I know it's talked about in the message forums but didn't save that url. Hope this helps!
Caramel Sauce
1 cup light-brown sugar
1/2 cup unsalted butter (1 stick)
1/4 cup evaporated milk
1 teaspoon pure vanilla extract
1 Pinch salt
Combine ingredients in a small saucepan over medium heat. Cook, stirring, until thickened to desired consistency.
Anyone have experience with Cook's Illustrated?
I have been looking for a cooking magazine for a while now, and have settled on C.I. My only issues is that it is a little pricey for only 6 issues. (and I am a broke college student). Would I be better off getting a subscription to the website or just picking up one of their "best of" cookbooks? Which is the best deal? Are some of their books better than others? I also just realized that you can purchase hardcover bound copies of previous years for very cheap. Does anyone have experience with that? If you have had any experiences with their products, please let me know!
Thanks!|||I think the books would be your best bet.
Thanks!|||I think the books would be your best bet.
Do women understand the concept of a bachelor pad?
The sweet aroma of booze and cigarettes. Very little furniture and and no cooking supplies. Sports illustrated swimsuit issues lying every where. derogatory posters too. I have been a bachelor for a while now, and I love my pad, but I am developing a good relationship with a certain female. Will she be offended by my awesome bachelor pad? As a girl, are you tolerant towards a hardcore bachelor pad. As a guy, what are you experiences?|||As a girl, I have been very tolerant of this. As a guy, i have had bad experiences.. Good luck!|||Women don't understand why men can live in squalor. If you want to have a woman, you've GOT to have something better than a bachelor pad. You better hire an interior decorator and spruce up your space, my friend. YOU think it's awesome, but it's probably not. A hardcore bachelor pad says one thing to me: immaturity. How can you expect to keep a girl if you can't keep a decent space?
@i like turtles: are you confused about whether you're a girl or a guy?|||It all depends on how long you want to stay a bachelor -- if you want a "lady friend" around -- clean it up -- Girls don't like hog pens! Remove anything degrading - I don't have a problem w/SI /SI - because - hey we all can dream -- I've got Matthew McConaughy on my cell phone!!!|||no?
@i like turtles: are you confused about whether you're a girl or a guy?|||It all depends on how long you want to stay a bachelor -- if you want a "lady friend" around -- clean it up -- Girls don't like hog pens! Remove anything degrading - I don't have a problem w/SI /SI - because - hey we all can dream -- I've got Matthew McConaughy on my cell phone!!!|||no?
How long will mousse keep?
I made some great chocolate mousse from a Cook's Illustrated recipe yesterday. We ate about half and didn't get sick, so I'm assuming the eggs were fine to start with. The recipe says it will keep in the refrigerator up to 24 hours- is this a food safety issue, or is it just that it won't be as fluffy after that time period? We want to finish our mousse, but not if it will harm us!|||It's not so much a safety issue as it is a texture issue. The mousse can start to lose it's texture becoming more dense (as well as pick up other odors from the fridge). You shouldn't let it go further than 2 days, though.
What was the best cookbook you ever purchased/borrowed and why?
Mine was "The Cook's Illustrated Guide To Grilling And Barbecue: A Practical Guide for the Outdoor Cook". I grilled the BEST steak using their instructions. I checked it out from the local library but I plan on purchasing it later.|||I didn鈥檛 know how to cook at all when I started my new career as a stay-at-home mom. I had to learn fast, and so I watched as much of Alton Brown鈥檚 Good Eats as I could. I also bought his book (well, all three of them). While they may not be fancy gourmet foods, they have all been tasty recipes, and they are reliable and straightforward.
I like that he explains how to use different tools and different methods for cooking and baking. Knowing the reasons that he included certain ingredients or steps makes it much easier to substitute or modify a recipe, and I love that he includes a list of the needed "hardware" such as a cooling rack, stand mixer, or non-metallic mixing bowl for a recipe. Having the books around makes me much more confident in the kitchen and I have learned so much from them.|||but I would say FORUM FEASTS. I find the best recipes come from cookbooks put out by locals....church, schools...etc. In these , most of the recipes are family favorites and are tried and true.
FORUM FEASTS was put out in 1973 ( revised edition) by The Forum School in Ridgewood, New Jersey. For some reason, every recipe that I have tried has always been good and I find myself going back to this one cookbook when I have a mental block as to what to serve.
When it is time for a Housewarming present, or something like a Bridal Shower, this is the cookbook that I will most inevitably put in a basket with an assortment of cooking supplies. Everyone who receives it , says that it is their favorite of all their cookbooks.
If the question pertained to a type of cooking or baking, I am not too sure that I could just name one cookbook. Then you are getting into different types and areas of cooking. But that is a good question considering that you picked a grilling and barbeque cookbook.
I can't wait to see what others have as their first pick....maybe I have it ? ( Doubt it...gave up collecting a few years ago. Plus, I can find so many new recipes on the computer....why spend the money and take up more space?)|||I know that probably sounds like a joke, but my sister and I used this cookbook (good Lord, has it really been 40+ years ago?) and we both still love and prepare favorite recipes from it.
My absolute personal favorite is the recipe for tuna burgers.....go ahead, get the book and see if you don't just love them.
I will also never live down the time I tried to prepare a "Drum Cake" for my Mom's birthday one year. The cake itself didn't taste too bad. It was the decoration which was my downfall. The cookbook had a lovely full-color illustration of a beautifully iced cake which was then decorated with candy cane sticks and maraschino cherries to look like a big bass drum. Well.......I tore up the cake so bad trying to put the icing on, that I finally had to just mash up the candy cane sticks and sprinkle them liberally all over the cake to hide the gaping holes and little squished-up bits of cake.
Mom, being ever the domestic diplomat, finally managed to wipe the tears of hilarity from her eyes and actually sit down and eat the cake. Dad %26amp; my sister were laughing so hard I don't think they ever did manage to taste it......|||The Art of Simple Food by Alice Waters. It has some recipes but mostly gets you started on making your own. It gives you the basics from choosing knives and kitchen tools to stocking your pantry then it goes on to how to create a salad, how to roast a chicken, how to make a soup etc. All the basics which you can take to create anything you can imagine. This book makes such a great wedding or engagement gift.|||I have fallen in love with this one! It's something so simple, yet everyone thinks that you've spent ALL day in the kitchen!! To beat all, there's several books in the series...I have the "101 More Things to Do with a Slow Cooker" and I gave a couple of these books out as gifts last year for Christmas.|||I still have to say The joy of cooking. I have gone through several copies. It is the best source of everything that has to do with cooking.|||Either the Betty Crocker cookbook or The Better Homes and Gardens cookbook-those both have recipes for everything you would ever want to make starting from the basics :)
I like that he explains how to use different tools and different methods for cooking and baking. Knowing the reasons that he included certain ingredients or steps makes it much easier to substitute or modify a recipe, and I love that he includes a list of the needed "hardware" such as a cooling rack, stand mixer, or non-metallic mixing bowl for a recipe. Having the books around makes me much more confident in the kitchen and I have learned so much from them.|||but I would say FORUM FEASTS. I find the best recipes come from cookbooks put out by locals....church, schools...etc. In these , most of the recipes are family favorites and are tried and true.
FORUM FEASTS was put out in 1973 ( revised edition) by The Forum School in Ridgewood, New Jersey. For some reason, every recipe that I have tried has always been good and I find myself going back to this one cookbook when I have a mental block as to what to serve.
When it is time for a Housewarming present, or something like a Bridal Shower, this is the cookbook that I will most inevitably put in a basket with an assortment of cooking supplies. Everyone who receives it , says that it is their favorite of all their cookbooks.
If the question pertained to a type of cooking or baking, I am not too sure that I could just name one cookbook. Then you are getting into different types and areas of cooking. But that is a good question considering that you picked a grilling and barbeque cookbook.
I can't wait to see what others have as their first pick....maybe I have it ? ( Doubt it...gave up collecting a few years ago. Plus, I can find so many new recipes on the computer....why spend the money and take up more space?)|||I know that probably sounds like a joke, but my sister and I used this cookbook (good Lord, has it really been 40+ years ago?) and we both still love and prepare favorite recipes from it.
My absolute personal favorite is the recipe for tuna burgers.....go ahead, get the book and see if you don't just love them.
I will also never live down the time I tried to prepare a "Drum Cake" for my Mom's birthday one year. The cake itself didn't taste too bad. It was the decoration which was my downfall. The cookbook had a lovely full-color illustration of a beautifully iced cake which was then decorated with candy cane sticks and maraschino cherries to look like a big bass drum. Well.......I tore up the cake so bad trying to put the icing on, that I finally had to just mash up the candy cane sticks and sprinkle them liberally all over the cake to hide the gaping holes and little squished-up bits of cake.
Mom, being ever the domestic diplomat, finally managed to wipe the tears of hilarity from her eyes and actually sit down and eat the cake. Dad %26amp; my sister were laughing so hard I don't think they ever did manage to taste it......|||The Art of Simple Food by Alice Waters. It has some recipes but mostly gets you started on making your own. It gives you the basics from choosing knives and kitchen tools to stocking your pantry then it goes on to how to create a salad, how to roast a chicken, how to make a soup etc. All the basics which you can take to create anything you can imagine. This book makes such a great wedding or engagement gift.|||I have fallen in love with this one! It's something so simple, yet everyone thinks that you've spent ALL day in the kitchen!! To beat all, there's several books in the series...I have the "101 More Things to Do with a Slow Cooker" and I gave a couple of these books out as gifts last year for Christmas.|||I still have to say The joy of cooking. I have gone through several copies. It is the best source of everything that has to do with cooking.|||Either the Betty Crocker cookbook or The Better Homes and Gardens cookbook-those both have recipes for everything you would ever want to make starting from the basics :)
Where can I find the recipe for Linzertorte?
I found it in the Cook's Illustrated new recipe book called "The New Best Recipe" but I can't buy that book right now. Is there anywhere online that I can find the delicious recipe for linzertorte? It's for a post-running marathon celebration :-)|||3 sticks butter
1 3/4 c. confectioners' sugar
1 egg
2 c. flour
1 c. cornstarch
2 c. almonds
Cream all. Chill. Pat dough in pan. Top with homemade raspberry jam. Bake at 325 degrees for 20 minutes.
OR
2 1/2 c. flour
1 stick butter or margarine
3/4 c. sugar
1 egg
1 tbsp. cinnamon
Pinch of cloves
1 1/2 tbsp. cocoa
1/4 lb. ground almonds
2 tbsp. Schnapps (or brandy)
1 tsp. baking powder
4 or 5 tbsp. milk
Mix all ingredients. Press 2/3 of dough into a jelly roll pan. Spread dough with jam or preserves. Use the remaining 1/3 of dough to make lattice work on top. Brush top with egg. Bake at 350 degrees until browned and jam is bubbly.
OR
1 1/2 c. granulated sugar
3/4 lb. butter (cool)
1 whole egg
1 1/2 c. ground walnuts
3 rounded c. all purpose flour
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1/4 tsp. salt
--TOPPING %26amp; GARNISH:--
1/4 c. sliced almonds
3/4 c. currant jelly %26amp; raspberry jam
Cream butter and sugar; add egg, walnuts, all purpose flour and spices. Work into a dough. Divide in half and in half again. Press 1/4 dough into each greased and floured 8" pan. Roll remaining dough into 3/4" strips. Line sides with part and press onto pan sides. Spread in the currant jelly-raspberry jam mixture. Place remaining strips criss cross on the top and sprinkle with sliced almonds. Bake at 375 degrees until golden brown and jam mixture bubbles. Cool and remove. Keeps without refrigeration in a tight container or freezes well. Sprinkle with confectioners' sugar to serve. Two 8" tortes. Our specialty of the house. Marshall Faye, Pastry Chef
I hope these help you|||Try the Cook's Illustrated website. Some of their recipes are free.|||Linzertorte Bars:
1 hour 15 min prep
16 bars
3/4 cup unsalted butter, at room temperature
1/2 cup sugar
1 large egg
1 cup ground toasted hazelnuts (filberts) or almonds
1 tablespoon dark unsweetened cocoa
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 1/2 cups all-purpose flour
1 cup seedless raspberry jam or apricot jam
confectioners' sugar, for dusting
1. In a large bowl, cream the butter and sugar until smooth using an electric mixer or a wooden spoon.
2. Add the egg and beat until light and fluffy.
3. Stir in the nuts, cocoa, spices, and flour.
4. Cover with plastic wrap and refrigerate for 30 minutes.
5. Preheat the oven to 350掳F.
6. Lightly grease a 9-inch square baking pan.
7. REMOVE one-third of the dough and return it to the refrigerator.
8. Place the remaining dough between sheets of plastic wrap and roll out to make a 10-inch square.
9. Remove the top sheet of plastic wrap and place the dough into the prepared baking pan, plastic up.
10. Pull of the other sheet of plastic and with your fingers, press the dough onto the bottom and 1/2 inch up the sides of the pan.
11. Spread the dough evenly with the jam.
12. Place the RESERVED dough between 2 sheets of plastic and roll out to a 9 1/2 inch square with about 1/4-inch thickness.
13. With a pastry wheel, cut into 1/2-inch strips.
14. Place the strips in a crisscross fashion over the jam and press the ends onto the edges of the bottom crust.
15. Bake for 40 to 45 minutes or until light brown.
16. Cool in the pan on a wire rack.
17. Cut into 2 1/4 inch squares.
18. Dust with confectioners' sugar.
19. Makes 16 bars.|||A new recipe from Vienna
Cake
1 cup hazelnuts, toasted
2 cups unbleached all purpose flour
1 tablespoon baking powder
1 1/2 teaspoons Chinese five-spice powder*
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 1/2 cups sugar
3 large egg yolks
2 teaspoons vanilla extract
1 teaspoon almond extract
1 1/4 cups whole milk
5 large egg whites, room temperature
Frosting
6 ounces good-quality white chocolate (such as Baker's or Lindt)
3 8-ounce packages cream cheese, room temperature
9 tablespoons unsalted butter, room temperature
1 1/2 cups powdered sugar
21/4 teaspoons vanilla extract
1/2 teaspoon almond extract
1 cup raspberry preserves, stirred to loosen
1 1/2 cups finely chopped toasted hazelnuts
*A blend of ground anise, cinnamon, star anise, cloves and ginger available in the spice section of most supermarkets.
For cake:
Preheat oven to 350掳F. Butter and flour 15 x 10 x 1-inch jelly roll pan. Finely grind nuts with flour in processor. Transfer to medium bowl. Mix in baking powder, spices and salt. Using electric mixer, beat butter and sugar in large bowl until well blended. Beat in yolks and extracts. On low speed, add dry ingredients alternately with milk, beating just until combined (batter will be thick). Using clean dry beaters, beat whites in another large bowl until stiff peaks form. Fold 1/3 of whites into batter to lighten. Fold in remaining whites.
Spread batter in prepared pan; smooth top. Bake until tester inserted into center comes out clean, about 25 minutes. Cool cake on rack 20 minutes. Run sharp knife around cake to loosen. Turn cake out onto foil-lined rack; cool.
For frosting:
Stir white chocolate in top of double boiler over barely simmering water until melted. Cool to barely lukewarm. Using electric mixer, beat cream cheese and butter in large bowl until smooth. Beat in white chocolate, then sugar and extracts (if frosting is too soft, chill until firm enough to spread).
Using serrated knife, cut cake crosswise into three 5x10-inch rectangles. Place 1 cake rectangle on platter. Spread 3/4 cup frosting over. Drizzle 1/4 cup preserves over; spread over frosting. Top with second cake. Spread 3/4 cup frosting over. Drizzle 1/4 cup preserves over; spread over frosting. Top with third cake. Spoon 1 1/4 cups frosting into pastry bag fitted with 1/4-inch star tip. Spread remaining frosting over top and sides of cake. Drizzle remaining preserves over top of cake; spread evenly to cover top. Refrigerate cake just until frosting begins to firm, about 20 minutes.
Pipe frosting in 7 diagonal lines atop cake, spacing apart. Repeat in opposite direction, piping 6 lines and forming lattice. Press chopped nuts onto sides of cake. Pipe line of frosting around top edge of cake where nuts and preserves meet. (Can be prepared 2 days ahead. Cover with dome of foil; chill. Let stand 2 hours at room temperature before serving.)|||Do check on this website which offers a lot of recipes:
http://www.chefkoch.de/rezept-suche.php?鈥?/a>
If you need help in translating them in english, just let me know.
1 3/4 c. confectioners' sugar
1 egg
2 c. flour
1 c. cornstarch
2 c. almonds
Cream all. Chill. Pat dough in pan. Top with homemade raspberry jam. Bake at 325 degrees for 20 minutes.
OR
2 1/2 c. flour
1 stick butter or margarine
3/4 c. sugar
1 egg
1 tbsp. cinnamon
Pinch of cloves
1 1/2 tbsp. cocoa
1/4 lb. ground almonds
2 tbsp. Schnapps (or brandy)
1 tsp. baking powder
4 or 5 tbsp. milk
Mix all ingredients. Press 2/3 of dough into a jelly roll pan. Spread dough with jam or preserves. Use the remaining 1/3 of dough to make lattice work on top. Brush top with egg. Bake at 350 degrees until browned and jam is bubbly.
OR
1 1/2 c. granulated sugar
3/4 lb. butter (cool)
1 whole egg
1 1/2 c. ground walnuts
3 rounded c. all purpose flour
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1/4 tsp. salt
--TOPPING %26amp; GARNISH:--
1/4 c. sliced almonds
3/4 c. currant jelly %26amp; raspberry jam
Cream butter and sugar; add egg, walnuts, all purpose flour and spices. Work into a dough. Divide in half and in half again. Press 1/4 dough into each greased and floured 8" pan. Roll remaining dough into 3/4" strips. Line sides with part and press onto pan sides. Spread in the currant jelly-raspberry jam mixture. Place remaining strips criss cross on the top and sprinkle with sliced almonds. Bake at 375 degrees until golden brown and jam mixture bubbles. Cool and remove. Keeps without refrigeration in a tight container or freezes well. Sprinkle with confectioners' sugar to serve. Two 8" tortes. Our specialty of the house. Marshall Faye, Pastry Chef
I hope these help you|||Try the Cook's Illustrated website. Some of their recipes are free.|||Linzertorte Bars:
1 hour 15 min prep
16 bars
3/4 cup unsalted butter, at room temperature
1/2 cup sugar
1 large egg
1 cup ground toasted hazelnuts (filberts) or almonds
1 tablespoon dark unsweetened cocoa
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 1/2 cups all-purpose flour
1 cup seedless raspberry jam or apricot jam
confectioners' sugar, for dusting
1. In a large bowl, cream the butter and sugar until smooth using an electric mixer or a wooden spoon.
2. Add the egg and beat until light and fluffy.
3. Stir in the nuts, cocoa, spices, and flour.
4. Cover with plastic wrap and refrigerate for 30 minutes.
5. Preheat the oven to 350掳F.
6. Lightly grease a 9-inch square baking pan.
7. REMOVE one-third of the dough and return it to the refrigerator.
8. Place the remaining dough between sheets of plastic wrap and roll out to make a 10-inch square.
9. Remove the top sheet of plastic wrap and place the dough into the prepared baking pan, plastic up.
10. Pull of the other sheet of plastic and with your fingers, press the dough onto the bottom and 1/2 inch up the sides of the pan.
11. Spread the dough evenly with the jam.
12. Place the RESERVED dough between 2 sheets of plastic and roll out to a 9 1/2 inch square with about 1/4-inch thickness.
13. With a pastry wheel, cut into 1/2-inch strips.
14. Place the strips in a crisscross fashion over the jam and press the ends onto the edges of the bottom crust.
15. Bake for 40 to 45 minutes or until light brown.
16. Cool in the pan on a wire rack.
17. Cut into 2 1/4 inch squares.
18. Dust with confectioners' sugar.
19. Makes 16 bars.|||A new recipe from Vienna
Cake
1 cup hazelnuts, toasted
2 cups unbleached all purpose flour
1 tablespoon baking powder
1 1/2 teaspoons Chinese five-spice powder*
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 1/2 cups sugar
3 large egg yolks
2 teaspoons vanilla extract
1 teaspoon almond extract
1 1/4 cups whole milk
5 large egg whites, room temperature
Frosting
6 ounces good-quality white chocolate (such as Baker's or Lindt)
3 8-ounce packages cream cheese, room temperature
9 tablespoons unsalted butter, room temperature
1 1/2 cups powdered sugar
21/4 teaspoons vanilla extract
1/2 teaspoon almond extract
1 cup raspberry preserves, stirred to loosen
1 1/2 cups finely chopped toasted hazelnuts
*A blend of ground anise, cinnamon, star anise, cloves and ginger available in the spice section of most supermarkets.
For cake:
Preheat oven to 350掳F. Butter and flour 15 x 10 x 1-inch jelly roll pan. Finely grind nuts with flour in processor. Transfer to medium bowl. Mix in baking powder, spices and salt. Using electric mixer, beat butter and sugar in large bowl until well blended. Beat in yolks and extracts. On low speed, add dry ingredients alternately with milk, beating just until combined (batter will be thick). Using clean dry beaters, beat whites in another large bowl until stiff peaks form. Fold 1/3 of whites into batter to lighten. Fold in remaining whites.
Spread batter in prepared pan; smooth top. Bake until tester inserted into center comes out clean, about 25 minutes. Cool cake on rack 20 minutes. Run sharp knife around cake to loosen. Turn cake out onto foil-lined rack; cool.
For frosting:
Stir white chocolate in top of double boiler over barely simmering water until melted. Cool to barely lukewarm. Using electric mixer, beat cream cheese and butter in large bowl until smooth. Beat in white chocolate, then sugar and extracts (if frosting is too soft, chill until firm enough to spread).
Using serrated knife, cut cake crosswise into three 5x10-inch rectangles. Place 1 cake rectangle on platter. Spread 3/4 cup frosting over. Drizzle 1/4 cup preserves over; spread over frosting. Top with second cake. Spread 3/4 cup frosting over. Drizzle 1/4 cup preserves over; spread over frosting. Top with third cake. Spoon 1 1/4 cups frosting into pastry bag fitted with 1/4-inch star tip. Spread remaining frosting over top and sides of cake. Drizzle remaining preserves over top of cake; spread evenly to cover top. Refrigerate cake just until frosting begins to firm, about 20 minutes.
Pipe frosting in 7 diagonal lines atop cake, spacing apart. Repeat in opposite direction, piping 6 lines and forming lattice. Press chopped nuts onto sides of cake. Pipe line of frosting around top edge of cake where nuts and preserves meet. (Can be prepared 2 days ahead. Cover with dome of foil; chill. Let stand 2 hours at room temperature before serving.)|||Do check on this website which offers a lot of recipes:
http://www.chefkoch.de/rezept-suche.php?鈥?/a>
If you need help in translating them in english, just let me know.
What vegetable would be good to serve with Chicken Provencal?
I have the perfect Chicken Provencal recipe from Cook's Illustrated, and I usually serve with a salad and crusty bread. I'm serving a larger crowd this time and I'd like ideas for more sides. Thoughts?|||Veggie Side Order:
Tomato, Lemon, Green Olive %26amp; Onion Salad
Ingredients
4 ripe tomatoes, , cored and sliced
1 onion, very thinly sliced(I use red)
1 pinch sugar
salt
1 pinch cayenne pepper
1 lemon
12 mediterranean-type full-flavored green olives
2 tablespoons extra virgin olive oil
Directions
1 Layer the sliced tomatoes with the onions, sprinkling with sugar, salt and cayenne pepper as you do.
2 Grate the lemon zest (or use a lemon zester) and scatter over the tomatoes and onions, then squeeze the juice over the top.
3 Garnish with the olives and drizzle with the olive oil.
4 Chill until ready to serve.
Non-Veggie Side Order:
Garlic Buttered Pasta
Ingredients
4 cups uncooked small shell pasta
4 cloves garlic, minced
1/2 cup butter
1/4 cup grated parmesan cheese
2 tablespoons minced parsley
1/4 teaspoon salt
1/8 teaspoon pepper
Directions
1 Cook pasta according to package directions.
2 Meanwhile, in a large saucepan, saute garlic in butter.
3 Remove from heat.
4 Drain pasta; add to garlic butter.
5 Stir in the parmesan cheese, parsley, salt and pepper; toss to coat.
All delicious sides to finish off any successful chicken dish meal!|||Roasted Root Vegetables, like potatoes, sweet potatos, turnips, onion, red pepper, garlic cloves and then when done toss with olive oil, salt, pepper.
Tomato, Lemon, Green Olive %26amp; Onion Salad
Ingredients
4 ripe tomatoes, , cored and sliced
1 onion, very thinly sliced(I use red)
1 pinch sugar
salt
1 pinch cayenne pepper
1 lemon
12 mediterranean-type full-flavored green olives
2 tablespoons extra virgin olive oil
Directions
1 Layer the sliced tomatoes with the onions, sprinkling with sugar, salt and cayenne pepper as you do.
2 Grate the lemon zest (or use a lemon zester) and scatter over the tomatoes and onions, then squeeze the juice over the top.
3 Garnish with the olives and drizzle with the olive oil.
4 Chill until ready to serve.
Non-Veggie Side Order:
Garlic Buttered Pasta
Ingredients
4 cups uncooked small shell pasta
4 cloves garlic, minced
1/2 cup butter
1/4 cup grated parmesan cheese
2 tablespoons minced parsley
1/4 teaspoon salt
1/8 teaspoon pepper
Directions
1 Cook pasta according to package directions.
2 Meanwhile, in a large saucepan, saute garlic in butter.
3 Remove from heat.
4 Drain pasta; add to garlic butter.
5 Stir in the parmesan cheese, parsley, salt and pepper; toss to coat.
All delicious sides to finish off any successful chicken dish meal!|||Roasted Root Vegetables, like potatoes, sweet potatos, turnips, onion, red pepper, garlic cloves and then when done toss with olive oil, salt, pepper.
Peking Duck Recipe from "Best Recipe" Cookbook (Cook's Illustrated)?
I *swear* I read a recipe for Peking Duck in one of the "Best Recipe" cookbooks put out by the Cook's Illustrated and America's Test Kitchen; however, after looking through what books I have, I can't find it anywhere. Very frustrating!
It might be in the Roasting %26amp; Grilling cookbook; but I'm not sure... maybe it was a completely different cookbook/author all together.
I really was looking for the recipe and for the information written beforehand -- about the best ways to dry/air the duck and if there was any pre-roasting cooking and such.
Does anyone know where I can find this or would be willing to post it? I would truly appreciate it, and I promise to give a Best Answer!
Thanks so much! All the best!|||http://www.foodiesite.com/recipes/2000-0鈥?/a>
this is very imformative
It might be in the Roasting %26amp; Grilling cookbook; but I'm not sure... maybe it was a completely different cookbook/author all together.
I really was looking for the recipe and for the information written beforehand -- about the best ways to dry/air the duck and if there was any pre-roasting cooking and such.
Does anyone know where I can find this or would be willing to post it? I would truly appreciate it, and I promise to give a Best Answer!
Thanks so much! All the best!|||http://www.foodiesite.com/recipes/2000-0鈥?/a>
this is very imformative
Where can I find the recipe for Linzertorte?
I found it in the Cook's Illustrated new recipe book called "The New Best Recipe" but I can't buy that book right now. Is there anywhere online that I can find the delicious recipe for linzertorte? It's for a post-running marathon celebration :-)|||3 sticks butter
1 3/4 c. confectioners' sugar
1 egg
2 c. flour
1 c. cornstarch
2 c. almonds
Cream all. Chill. Pat dough in pan. Top with homemade raspberry jam. Bake at 325 degrees for 20 minutes.
OR
2 1/2 c. flour
1 stick butter or margarine
3/4 c. sugar
1 egg
1 tbsp. cinnamon
Pinch of cloves
1 1/2 tbsp. cocoa
1/4 lb. ground almonds
2 tbsp. Schnapps (or brandy)
1 tsp. baking powder
4 or 5 tbsp. milk
Mix all ingredients. Press 2/3 of dough into a jelly roll pan. Spread dough with jam or preserves. Use the remaining 1/3 of dough to make lattice work on top. Brush top with egg. Bake at 350 degrees until browned and jam is bubbly.
OR
1 1/2 c. granulated sugar
3/4 lb. butter (cool)
1 whole egg
1 1/2 c. ground walnuts
3 rounded c. all purpose flour
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1/4 tsp. salt
--TOPPING %26amp; GARNISH:--
1/4 c. sliced almonds
3/4 c. currant jelly %26amp; raspberry jam
Cream butter and sugar; add egg, walnuts, all purpose flour and spices. Work into a dough. Divide in half and in half again. Press 1/4 dough into each greased and floured 8" pan. Roll remaining dough into 3/4" strips. Line sides with part and press onto pan sides. Spread in the currant jelly-raspberry jam mixture. Place remaining strips criss cross on the top and sprinkle with sliced almonds. Bake at 375 degrees until golden brown and jam mixture bubbles. Cool and remove. Keeps without refrigeration in a tight container or freezes well. Sprinkle with confectioners' sugar to serve. Two 8" tortes. Our specialty of the house. Marshall Faye, Pastry Chef
I hope these help you|||Try the Cook's Illustrated website. Some of their recipes are free.|||Linzertorte Bars:
1 hour 15 min prep
16 bars
3/4 cup unsalted butter, at room temperature
1/2 cup sugar
1 large egg
1 cup ground toasted hazelnuts (filberts) or almonds
1 tablespoon dark unsweetened cocoa
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 1/2 cups all-purpose flour
1 cup seedless raspberry jam or apricot jam
confectioners' sugar, for dusting
1. In a large bowl, cream the butter and sugar until smooth using an electric mixer or a wooden spoon.
2. Add the egg and beat until light and fluffy.
3. Stir in the nuts, cocoa, spices, and flour.
4. Cover with plastic wrap and refrigerate for 30 minutes.
5. Preheat the oven to 350掳F.
6. Lightly grease a 9-inch square baking pan.
7. REMOVE one-third of the dough and return it to the refrigerator.
8. Place the remaining dough between sheets of plastic wrap and roll out to make a 10-inch square.
9. Remove the top sheet of plastic wrap and place the dough into the prepared baking pan, plastic up.
10. Pull of the other sheet of plastic and with your fingers, press the dough onto the bottom and 1/2 inch up the sides of the pan.
11. Spread the dough evenly with the jam.
12. Place the RESERVED dough between 2 sheets of plastic and roll out to a 9 1/2 inch square with about 1/4-inch thickness.
13. With a pastry wheel, cut into 1/2-inch strips.
14. Place the strips in a crisscross fashion over the jam and press the ends onto the edges of the bottom crust.
15. Bake for 40 to 45 minutes or until light brown.
16. Cool in the pan on a wire rack.
17. Cut into 2 1/4 inch squares.
18. Dust with confectioners' sugar.
19. Makes 16 bars.|||A new recipe from Vienna
Cake
1 cup hazelnuts, toasted
2 cups unbleached all purpose flour
1 tablespoon baking powder
1 1/2 teaspoons Chinese five-spice powder*
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 1/2 cups sugar
3 large egg yolks
2 teaspoons vanilla extract
1 teaspoon almond extract
1 1/4 cups whole milk
5 large egg whites, room temperature
Frosting
6 ounces good-quality white chocolate (such as Baker's or Lindt)
3 8-ounce packages cream cheese, room temperature
9 tablespoons unsalted butter, room temperature
1 1/2 cups powdered sugar
21/4 teaspoons vanilla extract
1/2 teaspoon almond extract
1 cup raspberry preserves, stirred to loosen
1 1/2 cups finely chopped toasted hazelnuts
*A blend of ground anise, cinnamon, star anise, cloves and ginger available in the spice section of most supermarkets.
For cake:
Preheat oven to 350掳F. Butter and flour 15 x 10 x 1-inch jelly roll pan. Finely grind nuts with flour in processor. Transfer to medium bowl. Mix in baking powder, spices and salt. Using electric mixer, beat butter and sugar in large bowl until well blended. Beat in yolks and extracts. On low speed, add dry ingredients alternately with milk, beating just until combined (batter will be thick). Using clean dry beaters, beat whites in another large bowl until stiff peaks form. Fold 1/3 of whites into batter to lighten. Fold in remaining whites.
Spread batter in prepared pan; smooth top. Bake until tester inserted into center comes out clean, about 25 minutes. Cool cake on rack 20 minutes. Run sharp knife around cake to loosen. Turn cake out onto foil-lined rack; cool.
For frosting:
Stir white chocolate in top of double boiler over barely simmering water until melted. Cool to barely lukewarm. Using electric mixer, beat cream cheese and butter in large bowl until smooth. Beat in white chocolate, then sugar and extracts (if frosting is too soft, chill until firm enough to spread).
Using serrated knife, cut cake crosswise into three 5x10-inch rectangles. Place 1 cake rectangle on platter. Spread 3/4 cup frosting over. Drizzle 1/4 cup preserves over; spread over frosting. Top with second cake. Spread 3/4 cup frosting over. Drizzle 1/4 cup preserves over; spread over frosting. Top with third cake. Spoon 1 1/4 cups frosting into pastry bag fitted with 1/4-inch star tip. Spread remaining frosting over top and sides of cake. Drizzle remaining preserves over top of cake; spread evenly to cover top. Refrigerate cake just until frosting begins to firm, about 20 minutes.
Pipe frosting in 7 diagonal lines atop cake, spacing apart. Repeat in opposite direction, piping 6 lines and forming lattice. Press chopped nuts onto sides of cake. Pipe line of frosting around top edge of cake where nuts and preserves meet. (Can be prepared 2 days ahead. Cover with dome of foil; chill. Let stand 2 hours at room temperature before serving.)|||Do check on this website which offers a lot of recipes:
http://www.chefkoch.de/rezept-suche.php?鈥?/a>
If you need help in translating them in english, just let me know.
1 3/4 c. confectioners' sugar
1 egg
2 c. flour
1 c. cornstarch
2 c. almonds
Cream all. Chill. Pat dough in pan. Top with homemade raspberry jam. Bake at 325 degrees for 20 minutes.
OR
2 1/2 c. flour
1 stick butter or margarine
3/4 c. sugar
1 egg
1 tbsp. cinnamon
Pinch of cloves
1 1/2 tbsp. cocoa
1/4 lb. ground almonds
2 tbsp. Schnapps (or brandy)
1 tsp. baking powder
4 or 5 tbsp. milk
Mix all ingredients. Press 2/3 of dough into a jelly roll pan. Spread dough with jam or preserves. Use the remaining 1/3 of dough to make lattice work on top. Brush top with egg. Bake at 350 degrees until browned and jam is bubbly.
OR
1 1/2 c. granulated sugar
3/4 lb. butter (cool)
1 whole egg
1 1/2 c. ground walnuts
3 rounded c. all purpose flour
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1/4 tsp. salt
--TOPPING %26amp; GARNISH:--
1/4 c. sliced almonds
3/4 c. currant jelly %26amp; raspberry jam
Cream butter and sugar; add egg, walnuts, all purpose flour and spices. Work into a dough. Divide in half and in half again. Press 1/4 dough into each greased and floured 8" pan. Roll remaining dough into 3/4" strips. Line sides with part and press onto pan sides. Spread in the currant jelly-raspberry jam mixture. Place remaining strips criss cross on the top and sprinkle with sliced almonds. Bake at 375 degrees until golden brown and jam mixture bubbles. Cool and remove. Keeps without refrigeration in a tight container or freezes well. Sprinkle with confectioners' sugar to serve. Two 8" tortes. Our specialty of the house. Marshall Faye, Pastry Chef
I hope these help you|||Try the Cook's Illustrated website. Some of their recipes are free.|||Linzertorte Bars:
1 hour 15 min prep
16 bars
3/4 cup unsalted butter, at room temperature
1/2 cup sugar
1 large egg
1 cup ground toasted hazelnuts (filberts) or almonds
1 tablespoon dark unsweetened cocoa
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 1/2 cups all-purpose flour
1 cup seedless raspberry jam or apricot jam
confectioners' sugar, for dusting
1. In a large bowl, cream the butter and sugar until smooth using an electric mixer or a wooden spoon.
2. Add the egg and beat until light and fluffy.
3. Stir in the nuts, cocoa, spices, and flour.
4. Cover with plastic wrap and refrigerate for 30 minutes.
5. Preheat the oven to 350掳F.
6. Lightly grease a 9-inch square baking pan.
7. REMOVE one-third of the dough and return it to the refrigerator.
8. Place the remaining dough between sheets of plastic wrap and roll out to make a 10-inch square.
9. Remove the top sheet of plastic wrap and place the dough into the prepared baking pan, plastic up.
10. Pull of the other sheet of plastic and with your fingers, press the dough onto the bottom and 1/2 inch up the sides of the pan.
11. Spread the dough evenly with the jam.
12. Place the RESERVED dough between 2 sheets of plastic and roll out to a 9 1/2 inch square with about 1/4-inch thickness.
13. With a pastry wheel, cut into 1/2-inch strips.
14. Place the strips in a crisscross fashion over the jam and press the ends onto the edges of the bottom crust.
15. Bake for 40 to 45 minutes or until light brown.
16. Cool in the pan on a wire rack.
17. Cut into 2 1/4 inch squares.
18. Dust with confectioners' sugar.
19. Makes 16 bars.|||A new recipe from Vienna
Cake
1 cup hazelnuts, toasted
2 cups unbleached all purpose flour
1 tablespoon baking powder
1 1/2 teaspoons Chinese five-spice powder*
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 1/2 cups sugar
3 large egg yolks
2 teaspoons vanilla extract
1 teaspoon almond extract
1 1/4 cups whole milk
5 large egg whites, room temperature
Frosting
6 ounces good-quality white chocolate (such as Baker's or Lindt)
3 8-ounce packages cream cheese, room temperature
9 tablespoons unsalted butter, room temperature
1 1/2 cups powdered sugar
21/4 teaspoons vanilla extract
1/2 teaspoon almond extract
1 cup raspberry preserves, stirred to loosen
1 1/2 cups finely chopped toasted hazelnuts
*A blend of ground anise, cinnamon, star anise, cloves and ginger available in the spice section of most supermarkets.
For cake:
Preheat oven to 350掳F. Butter and flour 15 x 10 x 1-inch jelly roll pan. Finely grind nuts with flour in processor. Transfer to medium bowl. Mix in baking powder, spices and salt. Using electric mixer, beat butter and sugar in large bowl until well blended. Beat in yolks and extracts. On low speed, add dry ingredients alternately with milk, beating just until combined (batter will be thick). Using clean dry beaters, beat whites in another large bowl until stiff peaks form. Fold 1/3 of whites into batter to lighten. Fold in remaining whites.
Spread batter in prepared pan; smooth top. Bake until tester inserted into center comes out clean, about 25 minutes. Cool cake on rack 20 minutes. Run sharp knife around cake to loosen. Turn cake out onto foil-lined rack; cool.
For frosting:
Stir white chocolate in top of double boiler over barely simmering water until melted. Cool to barely lukewarm. Using electric mixer, beat cream cheese and butter in large bowl until smooth. Beat in white chocolate, then sugar and extracts (if frosting is too soft, chill until firm enough to spread).
Using serrated knife, cut cake crosswise into three 5x10-inch rectangles. Place 1 cake rectangle on platter. Spread 3/4 cup frosting over. Drizzle 1/4 cup preserves over; spread over frosting. Top with second cake. Spread 3/4 cup frosting over. Drizzle 1/4 cup preserves over; spread over frosting. Top with third cake. Spoon 1 1/4 cups frosting into pastry bag fitted with 1/4-inch star tip. Spread remaining frosting over top and sides of cake. Drizzle remaining preserves over top of cake; spread evenly to cover top. Refrigerate cake just until frosting begins to firm, about 20 minutes.
Pipe frosting in 7 diagonal lines atop cake, spacing apart. Repeat in opposite direction, piping 6 lines and forming lattice. Press chopped nuts onto sides of cake. Pipe line of frosting around top edge of cake where nuts and preserves meet. (Can be prepared 2 days ahead. Cover with dome of foil; chill. Let stand 2 hours at room temperature before serving.)|||Do check on this website which offers a lot of recipes:
http://www.chefkoch.de/rezept-suche.php?鈥?/a>
If you need help in translating them in english, just let me know.
What vegetable would be good to serve with Chicken Provencal?
I have the perfect Chicken Provencal recipe from Cook's Illustrated, and I usually serve with a salad and crusty bread. I'm serving a larger crowd this time and I'd like ideas for more sides. Thoughts?|||Veggie Side Order:
Tomato, Lemon, Green Olive %26amp; Onion Salad
Ingredients
4 ripe tomatoes, , cored and sliced
1 onion, very thinly sliced(I use red)
1 pinch sugar
salt
1 pinch cayenne pepper
1 lemon
12 mediterranean-type full-flavored green olives
2 tablespoons extra virgin olive oil
Directions
1 Layer the sliced tomatoes with the onions, sprinkling with sugar, salt and cayenne pepper as you do.
2 Grate the lemon zest (or use a lemon zester) and scatter over the tomatoes and onions, then squeeze the juice over the top.
3 Garnish with the olives and drizzle with the olive oil.
4 Chill until ready to serve.
Non-Veggie Side Order:
Garlic Buttered Pasta
Ingredients
4 cups uncooked small shell pasta
4 cloves garlic, minced
1/2 cup butter
1/4 cup grated parmesan cheese
2 tablespoons minced parsley
1/4 teaspoon salt
1/8 teaspoon pepper
Directions
1 Cook pasta according to package directions.
2 Meanwhile, in a large saucepan, saute garlic in butter.
3 Remove from heat.
4 Drain pasta; add to garlic butter.
5 Stir in the parmesan cheese, parsley, salt and pepper; toss to coat.
All delicious sides to finish off any successful chicken dish meal!|||Roasted Root Vegetables, like potatoes, sweet potatos, turnips, onion, red pepper, garlic cloves and then when done toss with olive oil, salt, pepper.
Tomato, Lemon, Green Olive %26amp; Onion Salad
Ingredients
4 ripe tomatoes, , cored and sliced
1 onion, very thinly sliced(I use red)
1 pinch sugar
salt
1 pinch cayenne pepper
1 lemon
12 mediterranean-type full-flavored green olives
2 tablespoons extra virgin olive oil
Directions
1 Layer the sliced tomatoes with the onions, sprinkling with sugar, salt and cayenne pepper as you do.
2 Grate the lemon zest (or use a lemon zester) and scatter over the tomatoes and onions, then squeeze the juice over the top.
3 Garnish with the olives and drizzle with the olive oil.
4 Chill until ready to serve.
Non-Veggie Side Order:
Garlic Buttered Pasta
Ingredients
4 cups uncooked small shell pasta
4 cloves garlic, minced
1/2 cup butter
1/4 cup grated parmesan cheese
2 tablespoons minced parsley
1/4 teaspoon salt
1/8 teaspoon pepper
Directions
1 Cook pasta according to package directions.
2 Meanwhile, in a large saucepan, saute garlic in butter.
3 Remove from heat.
4 Drain pasta; add to garlic butter.
5 Stir in the parmesan cheese, parsley, salt and pepper; toss to coat.
All delicious sides to finish off any successful chicken dish meal!|||Roasted Root Vegetables, like potatoes, sweet potatos, turnips, onion, red pepper, garlic cloves and then when done toss with olive oil, salt, pepper.
HI im looking for this cookbook mary margaret mcbride encyclopedia of cooking deluxe illustrated edition?
looks like you can buy both volume 1 and volume 2 from this site
http://www.biblio.com/search.php?tid=0%26amp;a鈥?/a>|||Borders has it
http://www.biblio.com/search.php?tid=0%26amp;a鈥?/a>|||Borders has it
Baker's Illustrated Cookie recipe?
My MIL has my Baker's Illustrated Cook Book and I can't get a hold of her. Does anyone have the Thick and Chewy Chocolate chip cookie recipe? Thanks!|||2 cups plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted and cooled until warm
1 cup light or dark brown sugar, firmly packed
1/2 cup granulated sugar
1 large egg plus 1 large egg yolk
2 teaspoons vanilla extract
2 cups semisweet chocolate chips (more or less..as desired)
1. Adjust oven racks to upper-and lower-middle positions. Heat oven to 325*F (160*C). Line two large baking sheets with parchment paper.
2. Whisk flour, baking soda, and salt together in medium bowl; set aside.
3. Either by hand or with an electric mixer, mix butter and sugars until thoroughly blended. Beat in egg, yolk and vanilla until combined. Add dry ingredients and beat at low speed just until combined. Stir in chips to taste.
4. Roll scant 1/4 cup dough into ball. Holding dough ball in fingertips of both hands, pull into two equal halves. Rotate halves ninety degrees and with jagged surfaces facing up, join halves together at their base, again forming a single ball, being careful not to smooth dough's uneven surface. Place formed dough onto cookie sheet, leaving 2 1/2-inches between each ball.
5. Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, 15 to 18 minutes. Cool cookies on sheets. When cooled, peel cookies from parchment.
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted and cooled until warm
1 cup light or dark brown sugar, firmly packed
1/2 cup granulated sugar
1 large egg plus 1 large egg yolk
2 teaspoons vanilla extract
2 cups semisweet chocolate chips (more or less..as desired)
1. Adjust oven racks to upper-and lower-middle positions. Heat oven to 325*F (160*C). Line two large baking sheets with parchment paper.
2. Whisk flour, baking soda, and salt together in medium bowl; set aside.
3. Either by hand or with an electric mixer, mix butter and sugars until thoroughly blended. Beat in egg, yolk and vanilla until combined. Add dry ingredients and beat at low speed just until combined. Stir in chips to taste.
4. Roll scant 1/4 cup dough into ball. Holding dough ball in fingertips of both hands, pull into two equal halves. Rotate halves ninety degrees and with jagged surfaces facing up, join halves together at their base, again forming a single ball, being careful not to smooth dough's uneven surface. Place formed dough onto cookie sheet, leaving 2 1/2-inches between each ball.
5. Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, 15 to 18 minutes. Cool cookies on sheets. When cooled, peel cookies from parchment.
Does anyone have the cook's illustrated chocolate mousse recipe?
I %26lt;3 it so much, but i can't find my copy!!!
thanks|||This is just for the basic chocolate mousse. They have a few different ones on there now.
Serves 6 to 8. Published July 1, 1996.
For an extra creamy chocolate mousse, fold in one cup of heavy cream that鈥檚 been whipped instead of the one-half cup called for here. Make this mousse at least two hours before you wish to serve it to let the flavors develop, but serve it within twenty-four hours because flavor and texture will begin to deteriorate.
INGREDIENTS
6 ounces bittersweet chocolate or semi-sweet chocolate, chopped coarse
4 tablespoons unsalted butter
pinch table salt
1 teaspoon vanilla extract
2 tablespoons strong coffee or 4 teaspoons brandy, orange-flavored liqueur, or light rum
4 large eggs , separated
2 tablespoons granulated sugar
1/2 cup heavy cream , plus extra for garnish
INSTRUCTIONS
1. Melt chocolate any of the following three ways: in medium bowl set over large saucepan of barely simmering water; in uncovered Pyrex measuring cup microwaved at 50 percent heat for 3 minutes, stirring once at 2 minute mark; or in ovenproof bowl set in 350-degree oven for 15 minutes. Whisk butter into melted chocolate, 1 tablespoon at a time; stir in salt, vanilla, and coffee or liquor until completely incorporated. Whisk in yolks, one at a time, making sure that each is fully incorporated before adding the next; set chocolate mixture aside.
2. Stir egg whites in clean mixing bowl set over saucepan of hot water until slightly warm, 1 to 2 minutes; remove bowl from saucepan. Beat with electric mixer set at medium speed until soft peaks form. Raise mixer speed to high and slowly add sugar; beat to soft peaks. Whisk a quarter of the beaten whites into chocolate mixture to lighten it, then gently fold in remaining whites.
3. Whip cream to soft peaks; gently fold into mousse. Spoon portion of mousse into six to eight individual serving dishes or goblets. Cover and refrigerate to blend flavors, at least 2 hours. (Can be covered and refrigerated up to 24 hours.) Serve with additional whipped cream.|||I'm not a member, but here's the cook's illustrated site: http://www.cooksillustrated.com/recipes/鈥?/a>
thanks|||This is just for the basic chocolate mousse. They have a few different ones on there now.
Serves 6 to 8. Published July 1, 1996.
For an extra creamy chocolate mousse, fold in one cup of heavy cream that鈥檚 been whipped instead of the one-half cup called for here. Make this mousse at least two hours before you wish to serve it to let the flavors develop, but serve it within twenty-four hours because flavor and texture will begin to deteriorate.
INGREDIENTS
6 ounces bittersweet chocolate or semi-sweet chocolate, chopped coarse
4 tablespoons unsalted butter
pinch table salt
1 teaspoon vanilla extract
2 tablespoons strong coffee or 4 teaspoons brandy, orange-flavored liqueur, or light rum
4 large eggs , separated
2 tablespoons granulated sugar
1/2 cup heavy cream , plus extra for garnish
INSTRUCTIONS
1. Melt chocolate any of the following three ways: in medium bowl set over large saucepan of barely simmering water; in uncovered Pyrex measuring cup microwaved at 50 percent heat for 3 minutes, stirring once at 2 minute mark; or in ovenproof bowl set in 350-degree oven for 15 minutes. Whisk butter into melted chocolate, 1 tablespoon at a time; stir in salt, vanilla, and coffee or liquor until completely incorporated. Whisk in yolks, one at a time, making sure that each is fully incorporated before adding the next; set chocolate mixture aside.
2. Stir egg whites in clean mixing bowl set over saucepan of hot water until slightly warm, 1 to 2 minutes; remove bowl from saucepan. Beat with electric mixer set at medium speed until soft peaks form. Raise mixer speed to high and slowly add sugar; beat to soft peaks. Whisk a quarter of the beaten whites into chocolate mixture to lighten it, then gently fold in remaining whites.
3. Whip cream to soft peaks; gently fold into mousse. Spoon portion of mousse into six to eight individual serving dishes or goblets. Cover and refrigerate to blend flavors, at least 2 hours. (Can be covered and refrigerated up to 24 hours.) Serve with additional whipped cream.|||I'm not a member, but here's the cook's illustrated site: http://www.cooksillustrated.com/recipes/鈥?/a>
For a family of 2 or 3 people, would you buy a 12-inch fry pan, or just a 10-inch?
Cooks Illustrated recommends a 12-inch fry pan / skillet for most jobs for a family of 4, and I do agree that a 10-inch may not fit 2 steaks side-by-side, but the 12-inch pan looks so big to me in the store! I(I have a small kitchen and not a big sink, so I'm thinking that a 10-inch would be easier to clean up.)
What do you think??? Thanks!|||You'll figure out how best to wash it, especially if you purchase a very high quality nonstick pan (which I recommend getting), and you'll be so glad you bought a 12-inch. The 10-inch seem large enough, but they're actually not quite. My indispensable skillets are my 7 inch. I have a good nonstick and a couple of heavy stainless. They're fabulous for just a bit of something.|||I'd get both, in time. But start with the 12 inch, it'd be a cinch to clean, and its better to always have enough for yourself and company if so desired:) Happy cooking:)!!!|||Get the bigger one.
You dont really need a smaller one after that, unless youre frying things together
But when frying, if things are a bit cramped, they can start steaming instead of frying, and it affects the dish. So the big pan will give everything plenty of room to fry, and not steam :)|||Even with a small family you want to be able to easily cook 2 steaks side by side or brown a pound of hamburger. It isn't just about the number of people being fed but also about standard sizes of food being prepared. I think I would always find the 10 inch just a bit cramped. Even a small sink can easily be used to clean up a 12 inch pan as easily as a 10 inch pan.
Ultimately though, you need to buy a pan you feel you will be comfortable with. Good Luck.|||If you're only choosing 1 I'd get the 12 inch, better to have it too big then too small...good luck.|||Even though you have a small kitchen, a 12" will not take that much more room than a 10" skillet. You'll need and want that extra surface for doing your steaks, searing off a roast, even making pancakes!!! A good skillet should run you around $50-70; Calphalon makes a good one as does All-clad. Hope this helps!!
What do you think??? Thanks!|||You'll figure out how best to wash it, especially if you purchase a very high quality nonstick pan (which I recommend getting), and you'll be so glad you bought a 12-inch. The 10-inch seem large enough, but they're actually not quite. My indispensable skillets are my 7 inch. I have a good nonstick and a couple of heavy stainless. They're fabulous for just a bit of something.|||I'd get both, in time. But start with the 12 inch, it'd be a cinch to clean, and its better to always have enough for yourself and company if so desired:) Happy cooking:)!!!|||Get the bigger one.
You dont really need a smaller one after that, unless youre frying things together
But when frying, if things are a bit cramped, they can start steaming instead of frying, and it affects the dish. So the big pan will give everything plenty of room to fry, and not steam :)|||Even with a small family you want to be able to easily cook 2 steaks side by side or brown a pound of hamburger. It isn't just about the number of people being fed but also about standard sizes of food being prepared. I think I would always find the 10 inch just a bit cramped. Even a small sink can easily be used to clean up a 12 inch pan as easily as a 10 inch pan.
Ultimately though, you need to buy a pan you feel you will be comfortable with. Good Luck.|||If you're only choosing 1 I'd get the 12 inch, better to have it too big then too small...good luck.|||Even though you have a small kitchen, a 12" will not take that much more room than a 10" skillet. You'll need and want that extra surface for doing your steaks, searing off a roast, even making pancakes!!! A good skillet should run you around $50-70; Calphalon makes a good one as does All-clad. Hope this helps!!
What is a good side dish for Enchiladas Verdes?
What would a good spanish/mexican side dish be, and what would a good dessert be also? I am using the enchliada recipe from Cooks Illustrated.|||Of course beans and rice.
Stuffed peppers.
Elote. (mexican corn on the cob)
Sweet Corn Tomalito.
Chips and Queso.
Chips and pico de gallo.
DESSERTS --
Flan.
Tres Leches.
Mexican Mango Salsa.
Capirotoda. (mexican bread pudding)
Biscochitos. (cookies)
Churros.
Fruit Empanadas.|||To make it your own, SURE put a salad on the side. But if you don't eat enchiladas that often, and this is a once-in-a-good-while type of thing, then go with tradition. Rice, and refried beans are usually served with enchiladas, but if you want the salad, then substitute one or the other with it.|||Fideo would be excellent with this dish and a good easy dessert would be bunuelos (fried tortilla mix with cinnamon and sugar on top, basically like those cinnamon twists at taco bell) or sopapillas. If you want a nice elegant dish, try flan, be warned: most people think it's disgusting including me.|||A big green salad, and a citrus salad is good too. Restaurants would serve rice %26amp; beans, but you already have carbs with the tortillas, and certainly don't need THREE carb/starch sources with your meal! ...... Lemon sorbet would be perfect for dessert|||Subs or Icecream sandwiches maybe some O henrys?|||Spanish Rice, Refried beans. Maybe a Santa Fe Salad
Stuffed peppers.
Elote. (mexican corn on the cob)
Sweet Corn Tomalito.
Chips and Queso.
Chips and pico de gallo.
DESSERTS --
Flan.
Tres Leches.
Mexican Mango Salsa.
Capirotoda. (mexican bread pudding)
Biscochitos. (cookies)
Churros.
Fruit Empanadas.|||To make it your own, SURE put a salad on the side. But if you don't eat enchiladas that often, and this is a once-in-a-good-while type of thing, then go with tradition. Rice, and refried beans are usually served with enchiladas, but if you want the salad, then substitute one or the other with it.|||Fideo would be excellent with this dish and a good easy dessert would be bunuelos (fried tortilla mix with cinnamon and sugar on top, basically like those cinnamon twists at taco bell) or sopapillas. If you want a nice elegant dish, try flan, be warned: most people think it's disgusting including me.|||A big green salad, and a citrus salad is good too. Restaurants would serve rice %26amp; beans, but you already have carbs with the tortillas, and certainly don't need THREE carb/starch sources with your meal! ...... Lemon sorbet would be perfect for dessert|||Subs or Icecream sandwiches maybe some O henrys?|||Spanish Rice, Refried beans. Maybe a Santa Fe Salad
What is the best cooking magazine for a young adult who loves baking?
i like magazines like cooking light or cooks illustrated. any advice on which one i should buy? or what magazines i should buy. i also like cooking asian food I dont want all the food to be like pizza and mac and cheese (stuff like that) thanks|||Taste of Home or Simple %26amp; Delicious
http://www.tasteofhome.com/
http://www.tasteofhome.com/Simple---Deli鈥?/a>
http://www.tasteofhome.com/
http://www.tasteofhome.com/Simple---Deli鈥?/a>
Does anyone know how to cancel your free trial issue of Cook's Illustrated Magazine?
They sent me a bill with it which made me scared that I would have to pay for it even though it's a FREE trial issue...|||Write cancel on the bill. Take a photocopy and mail it back. Don't be upset if they keep sending you the magazine. They are extending your "free trial" and hoping you will accept their offer to purchase sent in the form of a bill--maybe even a renewal notice!
These people do not have your credit card and cannot charge you that way. If you saved a copy of the card you sent in for the free trial, instructions like these were probably on the card. If you are nervous check the free-offer card in the next issue they send you or one at the store. On their web page they explain a cancel at any-time policy for web subscription and there are phone numbers there, too.
What you have is not one of those buy 11 issues and get one free. Nor does it sound like those music and book companies that make a contract with you that you say yes to everything unless you say no.|||you write cancell on the bill and mail it back.|||It's a trick. Put the bill in the trash. If another bill comes for the magazine put that in the trash. It's a scam to get you to pay for unwanted items.
These people do not have your credit card and cannot charge you that way. If you saved a copy of the card you sent in for the free trial, instructions like these were probably on the card. If you are nervous check the free-offer card in the next issue they send you or one at the store. On their web page they explain a cancel at any-time policy for web subscription and there are phone numbers there, too.
What you have is not one of those buy 11 issues and get one free. Nor does it sound like those music and book companies that make a contract with you that you say yes to everything unless you say no.|||you write cancell on the bill and mail it back.|||It's a trick. Put the bill in the trash. If another bill comes for the magazine put that in the trash. It's a scam to get you to pay for unwanted items.
Does anyone have the zucchini bread recipe from Cook's illustrated? It called for yogurt and allspice.?
This recipe was in a trial issue and I seem to have misplace it.|||ZUCCHINI BREAD OR MUFFINS
3 c. flour
3/4 c. sugar
1 c. coarsely chopped walnuts
4 1/2 tsp. baking powder
1/2 tsp. baking soda
1 1/2 tsp. apple pie spice
1 tsp. salt
4 eggs
1 tsp. vanilla
3/4 c. Su Bee honey
2/3 c. cooking oil
2 c. grated zucchini
Preheat oven to 325 degrees. Grease two 8 1/2 x 4 1/2 inch loaf pans. In large bowl, mix flour, sugar, walnuts, baking powder, baking soda, pie spice and salt. In medium bowl, beat eggs slightly. Stir in honey, oil, zucchini and vanilla. Stir liquid mixture into flour mixture just until flour is moistened. Spread evenly in loaf pans. Bake 1 hour or until toothpick comes out clean. Cool in pan on wire racks for 10 minutes. Remove from pans. Makes 2 loaves.
MUFFINS:
Mix ingredients as directed. Preheat oven to 375 degrees. Grease muffin tins or use paper liners. Fill muffin cups 3/4 full. Bake for 15 to 20 minutes or until toothpick comes out clean. Yields 29 regular muffins.
3 c. flour
3/4 c. sugar
1 c. coarsely chopped walnuts
4 1/2 tsp. baking powder
1/2 tsp. baking soda
1 1/2 tsp. apple pie spice
1 tsp. salt
4 eggs
1 tsp. vanilla
3/4 c. Su Bee honey
2/3 c. cooking oil
2 c. grated zucchini
Preheat oven to 325 degrees. Grease two 8 1/2 x 4 1/2 inch loaf pans. In large bowl, mix flour, sugar, walnuts, baking powder, baking soda, pie spice and salt. In medium bowl, beat eggs slightly. Stir in honey, oil, zucchini and vanilla. Stir liquid mixture into flour mixture just until flour is moistened. Spread evenly in loaf pans. Bake 1 hour or until toothpick comes out clean. Cool in pan on wire racks for 10 minutes. Remove from pans. Makes 2 loaves.
MUFFINS:
Mix ingredients as directed. Preheat oven to 375 degrees. Grease muffin tins or use paper liners. Fill muffin cups 3/4 full. Bake for 15 to 20 minutes or until toothpick comes out clean. Yields 29 regular muffins.
Cook illustrated vs american test kitchen?
I'm thinking about subscribing to some of the Cooks Illustrated magazines/websites for recipes and meal ideas. There's Cooks Illustrated, America's Test Kitchen, and a magazine on (Summer) Entertaining. I'm wondering who subscribes to what, both magazines and online, and why?
Thanks for the feedback|||I own so many cookbooks that I now only subscribe to online food sites.
I belong to Taste of Home, AllRecipes.com, Tasty Kitchen and Food.com|||Cooks Illustrated is published by America's test Kitchen. I am a past subscriber. You can find their show on everyweek if you have a pbs channell. The magazine is awesome, just a little expensive. It's very detail oriented, they research the recipe to come up with the best ingredients to use, give you reasons why they chose the ones they did, etc.. They test different tools and food items every month and give you their recommendations on the best ingredient with an eye on how much it costs. If you don't mind paying slightly more than 30.00 for 8 issues, it's a great magazine. I find southern living to be a good magazine for entertaining, table decor and themes a good one for entertaining. Better Homes and Gardens is one I've subscribed to for years on ideas for decorating, recipes and entertaining, especially around holidays and seasons. It's around 19.00 for two years, 24 issues. I also subscribe to Cooking Light, it features tons of really good recipes and entertainment ideas and decor.Your best bet is to hit a drug store, look at the magazine displays and glance through them to see what appeals. Don't pay attention to per issue price, look inside at the yearly subscription price and how many times a year it's published.
Thanks for the feedback|||I own so many cookbooks that I now only subscribe to online food sites.
I belong to Taste of Home, AllRecipes.com, Tasty Kitchen and Food.com|||Cooks Illustrated is published by America's test Kitchen. I am a past subscriber. You can find their show on everyweek if you have a pbs channell. The magazine is awesome, just a little expensive. It's very detail oriented, they research the recipe to come up with the best ingredients to use, give you reasons why they chose the ones they did, etc.. They test different tools and food items every month and give you their recommendations on the best ingredient with an eye on how much it costs. If you don't mind paying slightly more than 30.00 for 8 issues, it's a great magazine. I find southern living to be a good magazine for entertaining, table decor and themes a good one for entertaining. Better Homes and Gardens is one I've subscribed to for years on ideas for decorating, recipes and entertaining, especially around holidays and seasons. It's around 19.00 for two years, 24 issues. I also subscribe to Cooking Light, it features tons of really good recipes and entertainment ideas and decor.Your best bet is to hit a drug store, look at the magazine displays and glance through them to see what appeals. Don't pay attention to per issue price, look inside at the yearly subscription price and how many times a year it's published.
Does anyone subscribe to the magazine Cook's Illustrated?
It's basically all about cooking. FoodTV has nothing on their recipes. They also do taste tests, product comparisons, such as what is the best spatula on the market, and other things that quite helpful when dealing with food.|||I love it, but I don't subscribe anymore. I buy the entire year at once, bound in a hardcover book with a single index for all six issues. Check their website below for info. They have a new magazine that's similar, called Cook's Country that's also pretty good.
Also, check out a cookbook called The New Best Recipe - it's by the same people, and it's my "can't live without" cookbook.|||yeah. i like it, there go more in depth in a certain culinary subject.
Also, check out a cookbook called The New Best Recipe - it's by the same people, and it's my "can't live without" cookbook.|||yeah. i like it, there go more in depth in a certain culinary subject.
Cook's Illustrated Taste Tests: tomato Puree and Tomato Paste?
I was wondering if anyone new the results to the Country Kitchen Cooks Illustrated Taste test for:
1) Tomato Puree
2 Tomato Paste|||almost the same
1) Tomato Puree
2 Tomato Paste|||almost the same
Anyone know of a recipe for fresh parsley and garlic sauce? From Cook's Illustrated?
I just had a great Argentinian style Fresh Parsley and Garlic sauce..... chimichurri. It's a recipe from Cook's Illustrated, but I don't have a membership.
Anyone know the recipe?|||Here it is.
For best results use flat-leaf parsley.
INGREDIENTS
1 cup packed fresh parsley leaves from one large bunch, washed and dried
5 medium cloves garlic , peeled
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 tablespoons water
1/4 cup red onion , finely minced
1 teaspoon table salt
1/4 teaspoon red pepper flakes
Process parsley and garlic in workbowl of food processor fitted with steel blade, stopping as necessary to scrape down sides of bowl with rubber spatula, until garlic and parsley are chopped fine (20 one-second pulses); transfer to medium bowl. Whisk in remaining ingredients until thoroughly blended. Spoon about 2 tablespoons over each steak and serve. (Sauce tastes best when used fresh but can be refrigerated, with plastic wrap pressed directly on surface, up to 3 days.)|||Argentine Parsley Garlic Sauce
Chimichurri
Makes 2 cups
Argentina is home of a pesto-like pugilist called chimichurri. The sauce owes its freshness and bright green color to flat leaf parsley and its pungency to tongue-pounding doses of garlic. (Talk about ingenuity: Parsley is nature's mouthwash, so it helps counteract the breath-wilting fumes of the garlic.) Those are the basic ingredients, but there are as many variations as there are Argentinian grill jockeys. Some even enliven their chimichurri with grated carrot or red bell pepper; others kick up the heat with hot pepper flakes or fresh chilies.
1 large bunch of fresh flat leaf parsley,
washed, stemmed, and dried
8 cloves of garlic, peeled
3 tablespoons minced onion
5 tablespoons distilled white vinegar or more to taste
5 tablespoons water
1 teaspoon coarse salt (kosher or sea)
1/2 teaspoon dried oregano
1/2 teaspoon hot pepper flakes to taste
1/2 teaspoon freshly ground black pepper
1 cup extra virgin olive oil
Finely chop the parsley and garlic in a food processor. Add the onion, vinegar, water, salt, oregano, pepper flakes, and black pepper and process in brief bursts until the salt crystals are dissolved. Add the oil in a thin stream. Do not over process; the chimichurri should be fairly coarse. Correct the seasoning, adding salt or vinegar to taste.
if this isnt right look threw the others there might be something closer or you might be able to tweek it untill you get it right..
Anyone know the recipe?|||Here it is.
For best results use flat-leaf parsley.
INGREDIENTS
1 cup packed fresh parsley leaves from one large bunch, washed and dried
5 medium cloves garlic , peeled
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 tablespoons water
1/4 cup red onion , finely minced
1 teaspoon table salt
1/4 teaspoon red pepper flakes
Process parsley and garlic in workbowl of food processor fitted with steel blade, stopping as necessary to scrape down sides of bowl with rubber spatula, until garlic and parsley are chopped fine (20 one-second pulses); transfer to medium bowl. Whisk in remaining ingredients until thoroughly blended. Spoon about 2 tablespoons over each steak and serve. (Sauce tastes best when used fresh but can be refrigerated, with plastic wrap pressed directly on surface, up to 3 days.)|||Argentine Parsley Garlic Sauce
Chimichurri
Makes 2 cups
Argentina is home of a pesto-like pugilist called chimichurri. The sauce owes its freshness and bright green color to flat leaf parsley and its pungency to tongue-pounding doses of garlic. (Talk about ingenuity: Parsley is nature's mouthwash, so it helps counteract the breath-wilting fumes of the garlic.) Those are the basic ingredients, but there are as many variations as there are Argentinian grill jockeys. Some even enliven their chimichurri with grated carrot or red bell pepper; others kick up the heat with hot pepper flakes or fresh chilies.
1 large bunch of fresh flat leaf parsley,
washed, stemmed, and dried
8 cloves of garlic, peeled
3 tablespoons minced onion
5 tablespoons distilled white vinegar or more to taste
5 tablespoons water
1 teaspoon coarse salt (kosher or sea)
1/2 teaspoon dried oregano
1/2 teaspoon hot pepper flakes to taste
1/2 teaspoon freshly ground black pepper
1 cup extra virgin olive oil
Finely chop the parsley and garlic in a food processor. Add the onion, vinegar, water, salt, oregano, pepper flakes, and black pepper and process in brief bursts until the salt crystals are dissolved. Add the oil in a thin stream. Do not over process; the chimichurri should be fairly coarse. Correct the seasoning, adding salt or vinegar to taste.
if this isnt right look threw the others there might be something closer or you might be able to tweek it untill you get it right..
What do I do if I ordered a free trial of COOKS ILLUSTRATED and they sent me a invoice for 24 dollars?
1) I sent them the wrong address to have it mailed to so I don't think I'd ever get that free trial.
2) They sent me a bill for 24 dollars already.... they said write cancel across invoice and keep your trial free. Does this mean I have to wait till it comes before I can send invoice back in? I can't even get that issue because its probably sent somewhere else. Would they assume I wanted to keep all issues and just start sending them and charge me the 24. The invoice has a due date in the next week... what do I do|||You don't have to wait for the free trial to arrive. Just write cancel across the invoice and return it.|||What part of "write cancel across invoice and keep your trial free" do you not understand?
Not their fault you screwed up your own address.
2) They sent me a bill for 24 dollars already.... they said write cancel across invoice and keep your trial free. Does this mean I have to wait till it comes before I can send invoice back in? I can't even get that issue because its probably sent somewhere else. Would they assume I wanted to keep all issues and just start sending them and charge me the 24. The invoice has a due date in the next week... what do I do|||You don't have to wait for the free trial to arrive. Just write cancel across the invoice and return it.|||What part of "write cancel across invoice and keep your trial free" do you not understand?
Not their fault you screwed up your own address.
Cook's Illustrated French Onion Soup?
I want to make french onion soup but the only recipe I like is the one from the January 2008 Cooks Illustrated. Does anyone have that recipe?|||Sweet onions, such as Vidalia or Walla Walla, will make this recipe overly sweet. Be patient when caramelizing the onions in step 2; the entire process takes 45 to 60 minutes. Use broiler-safe crocks and keep the rim of the bowls 4 to 5 inches from the heating element to obtain a proper gratin茅e of melted, bubbly cheese. If using ordinary soup bowls, sprinkle the toasted bread slices with Gruy猫re and return them to the broiler until the cheese melts, then float them on top of the soup. We prefer Swanson Certified Organic Free Range Chicken Broth and Pacific Beef Broth. For the best flavor, make the soup a day or 2 in advance. Alternatively, the onions can be prepared through step 1, cooled in the pot, and refrigerated for up to 3 days before proceeding with the recipe.
INGREDIENTS
Soup
3 tablespoons unsalted butter , cut into 3 pieces
6 large yellow onions (about 4 pounds), halved and cut pole to pole into 1/4-inch-thick slices (see illustration below)
Table salt
2 cups water , plus extra for deglazing
1/2 cup dry sherry
4 cups low-sodium chicken broth (see note)
2 cups beef broth (see note)
6 sprigs fresh thyme , tied with kitchen twine
1 bay leaf
Ground black pepper
Cheese Croutons
1 small baguette , cut into 1/2-inch slices
8 ounces shredded Gruy猫re cheese (about 2 1/2 cups)
1. For the soup: Adjust oven rack to lower-middle position and heat oven to 400 degrees. Generously spray inside of heavy-bottomed large (at least 7-quart) Dutch oven with nonstick cooking spray. Place butter in pot and add onions and 1 teaspoon salt. Cook, covered, 1 hour (onions will be moist and slightly reduced in volume). Remove pot from oven and stir onions, scraping bottom and sides of pot. Return pot to oven with lid slightly ajar and continue to cook until onions are very soft and golden brown, 1 1/2 to 1 3/4 hours longer, stirring onions and scraping bottom and sides of pot after 1 hour.
2. Carefully remove pot from oven and place over medium-high heat. Using oven mitts to handle pot, cook onions, stirring frequently and scraping bottom and sides of pot, until liquid evaporates and onions brown, 15 to 20 minutes, reducing heat to medium if onions are browning too quickly. Continue to cook, stirring frequently, until pot bottom is coated with dark crust, 6 to 8 minutes, adjusting heat as necessary. (Scrape any fond that collects on spoon back into onions.) Stir in 1/4 cup water, scraping pot bottom to loosen crust, and cook until water evaporates and pot bottom has formed another dark crust, 6 to 8 minutes. Repeat process of deglazing 2 or 3 more times, until onions are very dark brown. Stir in sherry and cook, stirring frequently, until sherry evaporates, about 5 minutes.
3. Stir in broths, 2 cups water, thyme, bay leaf, and 1/2 teaspoon salt, scraping up any final bits of browned crust on bottom and sides of pot. Increase heat to high and bring to simmer. Reduce heat to low, cover, and simmer 30 minutes. Remove and discard herbs, then season with salt and pepper.
4. For the croutons: While soup simmers, arrange baguette slices in single layer on baking sheet and bake in 400-degree oven until bread is dry, crisp, and golden at edges, about 10 minutes. Set aside.
5. To serve: Adjust oven rack 6 inches from broiler element and heat broiler. Set individual broiler-safe crocks on baking sheet and fill each with about 1 3/4 cups soup. Top each bowl with 1 or 2 baguette slices (do not overlap slices) and sprinkle evenly with Gruy猫re. Broil until cheese is melted and bubbly around edges, 3 to 5 minutes. Let cool 5 minutes before serving.|||go to www.americastestkitchen.com....it's their web site...just search...or cooksillustrated.com|||Oh No I sure dont All I know is about the soup packet but thats all. sorry.|||no but i always look on Allrecipes.com. they would probably have a bunch to pick from.
good luck.
INGREDIENTS
Soup
3 tablespoons unsalted butter , cut into 3 pieces
6 large yellow onions (about 4 pounds), halved and cut pole to pole into 1/4-inch-thick slices (see illustration below)
Table salt
2 cups water , plus extra for deglazing
1/2 cup dry sherry
4 cups low-sodium chicken broth (see note)
2 cups beef broth (see note)
6 sprigs fresh thyme , tied with kitchen twine
1 bay leaf
Ground black pepper
Cheese Croutons
1 small baguette , cut into 1/2-inch slices
8 ounces shredded Gruy猫re cheese (about 2 1/2 cups)
1. For the soup: Adjust oven rack to lower-middle position and heat oven to 400 degrees. Generously spray inside of heavy-bottomed large (at least 7-quart) Dutch oven with nonstick cooking spray. Place butter in pot and add onions and 1 teaspoon salt. Cook, covered, 1 hour (onions will be moist and slightly reduced in volume). Remove pot from oven and stir onions, scraping bottom and sides of pot. Return pot to oven with lid slightly ajar and continue to cook until onions are very soft and golden brown, 1 1/2 to 1 3/4 hours longer, stirring onions and scraping bottom and sides of pot after 1 hour.
2. Carefully remove pot from oven and place over medium-high heat. Using oven mitts to handle pot, cook onions, stirring frequently and scraping bottom and sides of pot, until liquid evaporates and onions brown, 15 to 20 minutes, reducing heat to medium if onions are browning too quickly. Continue to cook, stirring frequently, until pot bottom is coated with dark crust, 6 to 8 minutes, adjusting heat as necessary. (Scrape any fond that collects on spoon back into onions.) Stir in 1/4 cup water, scraping pot bottom to loosen crust, and cook until water evaporates and pot bottom has formed another dark crust, 6 to 8 minutes. Repeat process of deglazing 2 or 3 more times, until onions are very dark brown. Stir in sherry and cook, stirring frequently, until sherry evaporates, about 5 minutes.
3. Stir in broths, 2 cups water, thyme, bay leaf, and 1/2 teaspoon salt, scraping up any final bits of browned crust on bottom and sides of pot. Increase heat to high and bring to simmer. Reduce heat to low, cover, and simmer 30 minutes. Remove and discard herbs, then season with salt and pepper.
4. For the croutons: While soup simmers, arrange baguette slices in single layer on baking sheet and bake in 400-degree oven until bread is dry, crisp, and golden at edges, about 10 minutes. Set aside.
5. To serve: Adjust oven rack 6 inches from broiler element and heat broiler. Set individual broiler-safe crocks on baking sheet and fill each with about 1 3/4 cups soup. Top each bowl with 1 or 2 baguette slices (do not overlap slices) and sprinkle evenly with Gruy猫re. Broil until cheese is melted and bubbly around edges, 3 to 5 minutes. Let cool 5 minutes before serving.|||go to www.americastestkitchen.com....it's their web site...just search...or cooksillustrated.com|||Oh No I sure dont All I know is about the soup packet but thats all. sorry.|||no but i always look on Allrecipes.com. they would probably have a bunch to pick from.
good luck.
Cooks illustrated beef wellington?
couls someone give me the recipe for the above dish as i cant open it on my laptop it keeps asking for my email and to sign up for something and i cant come off it|||Beef Wellington is ready to beef tenderloin coated with pate茅 (often pate茅 de foie gras) and duxelles then wrapped pastry and baking.
A whole tenderloin may be wrapped as a service and baked, then cut or loin cut into their part may be wrapping and baking before. There you can add some examples to improve the taste of many spices curry, allspice any mixture of baking, or for adventure, ginger.
Beef Wellington to say after Arthur Wellesley, Duke of Wellington, the first one. Some suggested that this was due to his love of beef dish, truffles mushrooms, Madeira wine, and pate茅 cooked in pastry, but did not say for sure evidence.
Other names in the simplistic view that the credit you want to cook on a patriotic French to the British name variant filet de boeuf en cro没te in the period when Britain and France are often divergent.|||Gosh, there are about 312,000 pages of beef wellington recipes. I'm sure Cooks illustrrated can't be that much different from most others you will find at this site.
http://www.google.com/#q=beef+wellington鈥?/a>
A whole tenderloin may be wrapped as a service and baked, then cut or loin cut into their part may be wrapping and baking before. There you can add some examples to improve the taste of many spices curry, allspice any mixture of baking, or for adventure, ginger.
Beef Wellington to say after Arthur Wellesley, Duke of Wellington, the first one. Some suggested that this was due to his love of beef dish, truffles mushrooms, Madeira wine, and pate茅 cooked in pastry, but did not say for sure evidence.
Other names in the simplistic view that the credit you want to cook on a patriotic French to the British name variant filet de boeuf en cro没te in the period when Britain and France are often divergent.|||Gosh, there are about 312,000 pages of beef wellington recipes. I'm sure Cooks illustrrated can't be that much different from most others you will find at this site.
http://www.google.com/#q=beef+wellington鈥?/a>
Members of Cooks illustrated website, please help me?
I want to see this recipe: http://www.cooksillustrated.com/recipes/鈥?/a>
Could you maybe copy and paste it for me? I cannot view it for some reason, even though I am a member!|||Hi Me meme, To make Cumin infused oil, remove the outer green leaf type casing, and separate the seeds. You can lightly crush the seeds if you like but as they are so small I wouldn't as they may make your oil cloudy.
In a dry pan heat the seeds shaking the pan and pour over some hot oil turn off the heat and leave to get cold put in a jar in a cupboard or dark place to infuse for a couple of weeks. Strain through muslin. This method can be used for most seeds etc. I hope this helps,all the best. Rab
Could you maybe copy and paste it for me? I cannot view it for some reason, even though I am a member!|||Hi Me meme, To make Cumin infused oil, remove the outer green leaf type casing, and separate the seeds. You can lightly crush the seeds if you like but as they are so small I wouldn't as they may make your oil cloudy.
In a dry pan heat the seeds shaking the pan and pour over some hot oil turn off the heat and leave to get cold put in a jar in a cupboard or dark place to infuse for a couple of weeks. Strain through muslin. This method can be used for most seeds etc. I hope this helps,all the best. Rab
Does anyone have the recipie for soft and chewy molasses cookies from cooks illustrated mag.?
rolled in orange sugar|||No but I have this recipe that is YUMMY =P
Lace Cookies with Orange-Mascarpone Filling and Raspberries Recipe
For the Lace Cookies:
1/2 cup pecans
1/2 cup sugar
4 tablespoons (1/2 stick) unsalted butter, softened
1 tablespoon unbleached all-purpose flour
1 1/2 teaspoons molasses
1 tablespoon heavy cream
1/8 teaspoon pure vanilla extract
For the Orange-Mascarpone Filling:
1/2 cup heavy cream, chilled
4 ounces (1/2 cup) mascarpone, at room temperature
1 tablespoon orange flavored liqueur (recommended: Grand Marnier)
1 teaspoon sugar
1/2 teaspoon finely grated orange zest (preferably mandarin orange)
2 half-pints raspberries, rinsed and dried (2 cups)
Fresh mint leaves, for garnish
For the Lace Cookies:
Preheat oven to 350 degrees F.
Line an 18 by 12-inch baking sheet with aluminum foil.
Place the pecans and sugar in the work bowl of a food processor fitted with a steel blade and process until the nuts are coarsely chopped. Add the butter, flour, molasses, cream, and vanilla and process until well mixed and the nuts are finely chopped. Transfer the dough to a bowl.
Place heaping tablespoonfuls of the dough on the foil-lined baking sheet, spacing the cookies far apart and leaving lots of room to expand鈥攎akes only 6 cookies at a time.
Place in the oven and bake for 10 minutes, or until bubbly all over and golden brown. Watch the cookies carefully, as they turn from brown to burned very quickly; the baking time may need to be adjusted according to your oven. Remove from the oven and place, still on the foil, on a cake rack to cool completely. Continue to bake the cookies in batches until all the dough is used. (Make extra cookies, as they are very fragile and break easily.) Once they are cooled, very carefully peel the foil away from the back of the lace cookies; it is very easy to break the cookies. If holding the cookies for any length of time, place in an airtight container.
For the Orange Mascarpone Filling:
Place the cream in a small bowl and whip by hand or with an electric mixer until fairly stiff. Using a whisk, stir in the mascarpone, liqueur, sugar, and orange zest until the mixture is smooth. Be careful not to over mix, because the mascarpone might separate. Use immediately, or set aside and refrigerate for up to 3 hours.
To assemble, place 1 lace cookie on a dessert plate. Spread 1 tablespoon of the filling gently over the cookie, or pipe, using a pastry bag. Place 4 raspberries, equally spaced, on the filling. Place a third cookie on top of the raspberries and top with 1 tablespoon of the filling. Repeat with the remaining cookies and filling.
Garnish each dessert with 3 or 4 raspberries and a mint sprig. Serve immediately.|||I don't but I make oatmeal raisin cookies (recipe on the box of the Quaker oatmeal container) and add a cup of molasses/syrup and they come out absolutely delicious!!!|||Molasses Cookies
12 tablespoons (1-1/2 sticks) sweet butter
1 cup granulated sugar
1/4 cup molasses
1 egg
1-3/4 cups unbleached all-purpose flour
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1. Preheat oven to 350 degrees F.
2. Melt butter; add sugar and molasses, and mix thoroughly. Lightly beat egg and add to butter mixture; blend well.
3. Sift flour together with spices, salt and baking soda, then add to first mixture, mixing well (batter will be wet).
4. Lay a sheet of parchment paper on a cookie sheet. Drop tablespoons of cookie batter onto parchment, leaving 3 inches between the cookies. These will spread during baking.
5. Bake approx. 8 to 10 minutes or until cookies start to darken. Remove from oven while still soft. Allow to cool on parchment (separate from cookie sheet). Repeat with remaining ingredients.
Yield: 24 very large flat cookies|||Molasses Spice Cookies with Dark Rum Glaze
The Problem: Molasses spice cookies are often miserable specimens, no more than flat, tasteless cardboard rounds of gingerbread. They can be dry and cakey without the requisite chew; others are timidly flavored with molasses and are either recklessly or vacantly spiced.
The Goal: On the outside, a molasses cookie's cracks and crinkles gives it a humble, charming countenance. Inside, an uncommonly moist, soft yet chewy, tooth-sinking texture is half the appeal; the other is a warm, tingling spiciness paired with the dark, bittersweet flavor of molasses. We wanted to create the ultimate molasses spice cookie-chewy and gently spiced with deep, dark molasses flavor.
The Solution: Start with all-purpose flour and butter rather than shortening for full, rich flavor. Use the right amount of molasses and brown sugar, and flavor with vanilla, ginger, cinnamon, and small amounts of cloves and allspice. Take the cookies out of the oven when they look underdone; residual heat will finish the baking and maintain chewiness.
Molasses Spice Cookies with Orange Essence
The Problem: Molasses spice cookies are often miserable specimens, no more than flat, tasteless cardboard rounds of gingerbread. They can be dry and cakey without the requisite chew; others are timidly flavored with molasses and are either recklessly or vacantly spiced.
The Goal: On the outside, a molasses cookie's cracks and crinkles gives it a humble, charming countenance. Inside, an uncommonly moist, soft yet chewy, tooth-sinking texture is half the appeal; the other is a warm, tingling spiciness paired with the dark, bittersweet flavor of molasses. We wanted to create the ultimate molasses spice cookie-chewy and gently spiced with deep, dark molasses flavor.
The Solution: Start with all-purpose flour and butter rather than shortening for full, rich flavor. Use the right amount of molasses and brown sugar, and flavor with vanilla, ginger, cinnamon, and small amounts of cloves and allspice. Take the cookies out of the oven when they look underdone; residual heat will finish the baking and maintain chewiness.
Soft and Chewy Molasses Cookies
INGREDIENTS:
2 cups all-purpose flour, measure after sifting
2 teaspoons baking soda
1/4 teaspoon salt
3/4 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon pure vanilla extract
1 1/4 cups butter, at room temperature, (2 1/2 sticks)
1 cup dark brown sugar, firmly packed
1 large egg
1/4 cup molasses
PREPARATION:
Line two baking sheets with parchment paper or Silpat sheets.
Combine the first 6 ingredients, mixing to thorouthly blend. Add the remaining ingredients; beat with electric mixer for 2 minutes, scraping down the sides of the bowl a few times.
Wrap the dough in waxed paper and chill for 1 hour. Preheat oven to 350掳 with the rack in the center position. Roll the chilled dough into 1-inch balls and place 2 inches apart on the prepared baking sheet. Bake until the tops are set, 12 to 15 minutes. Cool on wire racks. Makes about 36 soft molasses cookies.
the tips i found on the cooks illustrated web page. the recipes are not offered unless you sign up for the magazine.
hope this recipe and the tips help. enjoy.|||I don't have that recipie but you can check out cooks.com and see what they have to offer. just do a search on molasses cookies.|||Try this recipe:
Soft and Chewy Molasses Cookies
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
INGREDIENTS:
3/4 packed cup dark brown sugar
3/4 softened cup unsalted butter
1 large egg
3/4 cup unsulphured molasses
1 freshly ground tsp nutmeg
1/2 tsp ground allspice
2 3/4 cup all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground ginger
1 tsp ground cinnamon
DIRECTIONS:
1. Preheat oven to 325掳F and lightly grease cookie sheets.
2. In a large bowl, cream together brown sugar and butter until creamy.
3. Beat in the egg and molasses until light and creamy.
4. Whisk together dry ingredients in a medium bowl then add them slowly to butter mixture.
5. Drop by the greased teaspoonful onto prepared sheets 2 inches apart and bake for 8-10 minutes or until set. Cookies should not brown.
6. Cool on baking sheet for 3 minutes, then transfer to a wire rack. Store in an airtight container, or wrap well and freeze.
Enjoy yr baking
Lace Cookies with Orange-Mascarpone Filling and Raspberries Recipe
For the Lace Cookies:
1/2 cup pecans
1/2 cup sugar
4 tablespoons (1/2 stick) unsalted butter, softened
1 tablespoon unbleached all-purpose flour
1 1/2 teaspoons molasses
1 tablespoon heavy cream
1/8 teaspoon pure vanilla extract
For the Orange-Mascarpone Filling:
1/2 cup heavy cream, chilled
4 ounces (1/2 cup) mascarpone, at room temperature
1 tablespoon orange flavored liqueur (recommended: Grand Marnier)
1 teaspoon sugar
1/2 teaspoon finely grated orange zest (preferably mandarin orange)
2 half-pints raspberries, rinsed and dried (2 cups)
Fresh mint leaves, for garnish
For the Lace Cookies:
Preheat oven to 350 degrees F.
Line an 18 by 12-inch baking sheet with aluminum foil.
Place the pecans and sugar in the work bowl of a food processor fitted with a steel blade and process until the nuts are coarsely chopped. Add the butter, flour, molasses, cream, and vanilla and process until well mixed and the nuts are finely chopped. Transfer the dough to a bowl.
Place heaping tablespoonfuls of the dough on the foil-lined baking sheet, spacing the cookies far apart and leaving lots of room to expand鈥攎akes only 6 cookies at a time.
Place in the oven and bake for 10 minutes, or until bubbly all over and golden brown. Watch the cookies carefully, as they turn from brown to burned very quickly; the baking time may need to be adjusted according to your oven. Remove from the oven and place, still on the foil, on a cake rack to cool completely. Continue to bake the cookies in batches until all the dough is used. (Make extra cookies, as they are very fragile and break easily.) Once they are cooled, very carefully peel the foil away from the back of the lace cookies; it is very easy to break the cookies. If holding the cookies for any length of time, place in an airtight container.
For the Orange Mascarpone Filling:
Place the cream in a small bowl and whip by hand or with an electric mixer until fairly stiff. Using a whisk, stir in the mascarpone, liqueur, sugar, and orange zest until the mixture is smooth. Be careful not to over mix, because the mascarpone might separate. Use immediately, or set aside and refrigerate for up to 3 hours.
To assemble, place 1 lace cookie on a dessert plate. Spread 1 tablespoon of the filling gently over the cookie, or pipe, using a pastry bag. Place 4 raspberries, equally spaced, on the filling. Place a third cookie on top of the raspberries and top with 1 tablespoon of the filling. Repeat with the remaining cookies and filling.
Garnish each dessert with 3 or 4 raspberries and a mint sprig. Serve immediately.|||I don't but I make oatmeal raisin cookies (recipe on the box of the Quaker oatmeal container) and add a cup of molasses/syrup and they come out absolutely delicious!!!|||Molasses Cookies
12 tablespoons (1-1/2 sticks) sweet butter
1 cup granulated sugar
1/4 cup molasses
1 egg
1-3/4 cups unbleached all-purpose flour
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1. Preheat oven to 350 degrees F.
2. Melt butter; add sugar and molasses, and mix thoroughly. Lightly beat egg and add to butter mixture; blend well.
3. Sift flour together with spices, salt and baking soda, then add to first mixture, mixing well (batter will be wet).
4. Lay a sheet of parchment paper on a cookie sheet. Drop tablespoons of cookie batter onto parchment, leaving 3 inches between the cookies. These will spread during baking.
5. Bake approx. 8 to 10 minutes or until cookies start to darken. Remove from oven while still soft. Allow to cool on parchment (separate from cookie sheet). Repeat with remaining ingredients.
Yield: 24 very large flat cookies|||Molasses Spice Cookies with Dark Rum Glaze
The Problem: Molasses spice cookies are often miserable specimens, no more than flat, tasteless cardboard rounds of gingerbread. They can be dry and cakey without the requisite chew; others are timidly flavored with molasses and are either recklessly or vacantly spiced.
The Goal: On the outside, a molasses cookie's cracks and crinkles gives it a humble, charming countenance. Inside, an uncommonly moist, soft yet chewy, tooth-sinking texture is half the appeal; the other is a warm, tingling spiciness paired with the dark, bittersweet flavor of molasses. We wanted to create the ultimate molasses spice cookie-chewy and gently spiced with deep, dark molasses flavor.
The Solution: Start with all-purpose flour and butter rather than shortening for full, rich flavor. Use the right amount of molasses and brown sugar, and flavor with vanilla, ginger, cinnamon, and small amounts of cloves and allspice. Take the cookies out of the oven when they look underdone; residual heat will finish the baking and maintain chewiness.
Molasses Spice Cookies with Orange Essence
The Problem: Molasses spice cookies are often miserable specimens, no more than flat, tasteless cardboard rounds of gingerbread. They can be dry and cakey without the requisite chew; others are timidly flavored with molasses and are either recklessly or vacantly spiced.
The Goal: On the outside, a molasses cookie's cracks and crinkles gives it a humble, charming countenance. Inside, an uncommonly moist, soft yet chewy, tooth-sinking texture is half the appeal; the other is a warm, tingling spiciness paired with the dark, bittersweet flavor of molasses. We wanted to create the ultimate molasses spice cookie-chewy and gently spiced with deep, dark molasses flavor.
The Solution: Start with all-purpose flour and butter rather than shortening for full, rich flavor. Use the right amount of molasses and brown sugar, and flavor with vanilla, ginger, cinnamon, and small amounts of cloves and allspice. Take the cookies out of the oven when they look underdone; residual heat will finish the baking and maintain chewiness.
Soft and Chewy Molasses Cookies
INGREDIENTS:
2 cups all-purpose flour, measure after sifting
2 teaspoons baking soda
1/4 teaspoon salt
3/4 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon pure vanilla extract
1 1/4 cups butter, at room temperature, (2 1/2 sticks)
1 cup dark brown sugar, firmly packed
1 large egg
1/4 cup molasses
PREPARATION:
Line two baking sheets with parchment paper or Silpat sheets.
Combine the first 6 ingredients, mixing to thorouthly blend. Add the remaining ingredients; beat with electric mixer for 2 minutes, scraping down the sides of the bowl a few times.
Wrap the dough in waxed paper and chill for 1 hour. Preheat oven to 350掳 with the rack in the center position. Roll the chilled dough into 1-inch balls and place 2 inches apart on the prepared baking sheet. Bake until the tops are set, 12 to 15 minutes. Cool on wire racks. Makes about 36 soft molasses cookies.
the tips i found on the cooks illustrated web page. the recipes are not offered unless you sign up for the magazine.
hope this recipe and the tips help. enjoy.|||I don't have that recipie but you can check out cooks.com and see what they have to offer. just do a search on molasses cookies.|||Try this recipe:
Soft and Chewy Molasses Cookies
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
INGREDIENTS:
3/4 packed cup dark brown sugar
3/4 softened cup unsalted butter
1 large egg
3/4 cup unsulphured molasses
1 freshly ground tsp nutmeg
1/2 tsp ground allspice
2 3/4 cup all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground ginger
1 tsp ground cinnamon
DIRECTIONS:
1. Preheat oven to 325掳F and lightly grease cookie sheets.
2. In a large bowl, cream together brown sugar and butter until creamy.
3. Beat in the egg and molasses until light and creamy.
4. Whisk together dry ingredients in a medium bowl then add them slowly to butter mixture.
5. Drop by the greased teaspoonful onto prepared sheets 2 inches apart and bake for 8-10 minutes or until set. Cookies should not brown.
6. Cool on baking sheet for 3 minutes, then transfer to a wire rack. Store in an airtight container, or wrap well and freeze.
Enjoy yr baking
Cooks Illustrated Question?
Does anyone know the recipe for the sugar cookies from cooks illustrated?
if not a eally good sugar cookie recipe with not a lot of butter or shortening?
and also how to make the glaze??
thanks!|||
Brown Sugar Cookie
Adapted from Cook's Illustrated
1 3/4 sticks butter (14 tablespoons)
2 C AP flour
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 1/4 C packed dark brown sugar (use soft brown sugar; old and hard brown sugar will make a drier cookie)
1 egg
1 Tbsp vanilla
Sugar coating
1/3 - 1/2C raw sugar
or if you don't have raw sugar
3 Tbsp sugar
3 Tbsp dark brown sugar
In a small saucepan melt 10 tablespoons of butter, reserve the remaining 4 tablespoons and set aside, over medium low heat. Do not use a nonstick skillet or saucepan with a dark finish because you will not be able to gauge how dark the butter solids are. The butter will melt, then a white foam will appear onto of the melted butter. Continue to cook and stir. The white foam will disappear and pay close attention because pretty soon the butter will start to smell nutty and caramelly and the solids will start to brown at the bottom of the pan. It will take about 1 to 3 minutes. Once you see the solids start to turn golden brown, remove the pan from heat but continue to stir. The residual heat from the butter will continue to caramelize the butter solids. Once the solids are nutty brown (return the pan to low heat if you need to brown the butter a tad more) stir in the remaining 4 tablespoons of butter to slow the cooking process. Transfer the mixture to a heatproof bowl (like the bowl of a KitchenAid) and set aside for 15 minutes. To cool the butter faster, dip the bottom of the bowl in a pot of cold water.
Preheat the oven to 350 degrees F. In a shallow dish pour out raw sugar or if you don't have raw sugar, make a mixture of white sugar and brown sugar. Set this aside for rolling later.
Add the 1 1/4 C packed brown sugar, egg, and vanilla to the melted butter in the bowl, and mix until everything is evenly incorporated. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add the flour mixture to the wet ingredients and mix until evenly combined and no pockets of flour remain.
Form about 1 1/2 to 2 tablespoon balls of dough, making 24 cookies. Roll each ball of dough in sugar and space them 2 inches apart. Bake until the cookies are puffy and the edges have set but the centers are still underdone, about 12 to 14 minutes. Rotate the cookie sheet halfway through baking. Do not overbake.
Remove the cookie sheet and cool the cookies on the sheet for 1 - 2 minutes. Then remove to a rack and cool to room temperature.
Day 1: White Chocolate Cashew Macadamia Butter Cookies
Day 2: Shortbread Bars with Mango Jam
Day 3: Pumpkin Butter Thumbprints
Day 4: Butterscotch Cookies with Hazelnuts
Day 5: Best Oatmeal Cookies Ever with Chocolate Chunks, Pecans, and Dried Cherries
Day 6: Torta Sbrisolona
Day 7: Alfajores
Day 8: Orange Cranberry Pistachio Biscotti
Day 9: Brown Sugar Cookie
I hope this is what your looking for, with a few ideas as well.
enjoy and happy cooking.|||Brown Sugar Cookies - Cooks Illustrated Ingredients
14 tablespoon Unsalted butter
1/4 teaspoon Baking powder
1/4 cup Granulated sugar
1/2 teaspoon Salt
2 cup Brown sugar packed
1 large Egg
2 cup Unbleached flour plus 2 Tablesoons
1 large Egg yolk
1/2 teaspoon Baking soda
1 tablespoon Vanilla extract
Instructions for Brown Sugar Cookies - Cooks Illustrated
1. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue to cook, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter to melt; set aside for 15 minutes.
2. Meanwhile, adjust oven rack to middle position and heat oven to 350 degrees. Line 2 large (18 by 12-inch) baking sheets with parchment paper. In shallow baking dish or pie plate, mix granulated sugar and 1/4 cup packed brown sugar, rubbing between fingers, until well combined; set aside. Whisk flour, baking soda, and baking powder together in medium bowl; set aside.
3. Add remaining 1 3/4 cups brown sugar and salt to bowl with cooled butter; mix until no sugar lumps remain, about 30 seconds. Scrape down sides of bowl with rubber spatula; add egg, yolk, and vanilla and mix until fully incorporated, about 30 seconds. Scrape down bowl. Add flour mixture and mix until just combined, about 1 minute. Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.
4. Divide dough into 24 portions, each about 2 tablespoons, rolling between hands into balls about 1 1/2 inches in diameter. Working in batches, toss balls in reserved sugar mixture to coat and set on prepared baking sheet, spacing them about 2 inches apart, 12 dough balls per sheet. (Smaller baking sheets can be used, but it will take 3 batches.)
5. Bake one sheet at a time until cookies are browned and still puffy and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone; see photo below), 12 to 14 minutes, rotating baking sheet halfway through baking. Do not overbake.
6. Cool cookies on baking sheet 5 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature.
Here is a glaze recipe from Allrecipes.com
INGREDIENTS
1 cup confectioners' sugar
1 tablespoon light corn syrup
2 tablespoons water
10 drops food coloring
DIRECTIONS
Stir confectioners' sugar, corn syrup, and water together. Stir in food coloring if desired. This glaze must be stirred each time you use it. If it is not stirred before each use it will dry with a mottled look instead of a solid color.
|||Can't be done without butter, shortening, lard or margarine.
Although I like bacon fat myself.
Use an egg wash instead of glaze.|||check on the net lots of great recipes try making chocolate chip pumpkin cookies u will love them
if not a eally good sugar cookie recipe with not a lot of butter or shortening?
and also how to make the glaze??
thanks!|||
Brown Sugar Cookie
Adapted from Cook's Illustrated
1 3/4 sticks butter (14 tablespoons)
2 C AP flour
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 1/4 C packed dark brown sugar (use soft brown sugar; old and hard brown sugar will make a drier cookie)
1 egg
1 Tbsp vanilla
Sugar coating
1/3 - 1/2C raw sugar
or if you don't have raw sugar
3 Tbsp sugar
3 Tbsp dark brown sugar
In a small saucepan melt 10 tablespoons of butter, reserve the remaining 4 tablespoons and set aside, over medium low heat. Do not use a nonstick skillet or saucepan with a dark finish because you will not be able to gauge how dark the butter solids are. The butter will melt, then a white foam will appear onto of the melted butter. Continue to cook and stir. The white foam will disappear and pay close attention because pretty soon the butter will start to smell nutty and caramelly and the solids will start to brown at the bottom of the pan. It will take about 1 to 3 minutes. Once you see the solids start to turn golden brown, remove the pan from heat but continue to stir. The residual heat from the butter will continue to caramelize the butter solids. Once the solids are nutty brown (return the pan to low heat if you need to brown the butter a tad more) stir in the remaining 4 tablespoons of butter to slow the cooking process. Transfer the mixture to a heatproof bowl (like the bowl of a KitchenAid) and set aside for 15 minutes. To cool the butter faster, dip the bottom of the bowl in a pot of cold water.
Preheat the oven to 350 degrees F. In a shallow dish pour out raw sugar or if you don't have raw sugar, make a mixture of white sugar and brown sugar. Set this aside for rolling later.
Add the 1 1/4 C packed brown sugar, egg, and vanilla to the melted butter in the bowl, and mix until everything is evenly incorporated. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add the flour mixture to the wet ingredients and mix until evenly combined and no pockets of flour remain.
Form about 1 1/2 to 2 tablespoon balls of dough, making 24 cookies. Roll each ball of dough in sugar and space them 2 inches apart. Bake until the cookies are puffy and the edges have set but the centers are still underdone, about 12 to 14 minutes. Rotate the cookie sheet halfway through baking. Do not overbake.
Remove the cookie sheet and cool the cookies on the sheet for 1 - 2 minutes. Then remove to a rack and cool to room temperature.
Day 1: White Chocolate Cashew Macadamia Butter Cookies
Day 2: Shortbread Bars with Mango Jam
Day 3: Pumpkin Butter Thumbprints
Day 4: Butterscotch Cookies with Hazelnuts
Day 5: Best Oatmeal Cookies Ever with Chocolate Chunks, Pecans, and Dried Cherries
Day 6: Torta Sbrisolona
Day 7: Alfajores
Day 8: Orange Cranberry Pistachio Biscotti
Day 9: Brown Sugar Cookie
I hope this is what your looking for, with a few ideas as well.
enjoy and happy cooking.|||Brown Sugar Cookies - Cooks Illustrated Ingredients
14 tablespoon Unsalted butter
1/4 teaspoon Baking powder
1/4 cup Granulated sugar
1/2 teaspoon Salt
2 cup Brown sugar packed
1 large Egg
2 cup Unbleached flour plus 2 Tablesoons
1 large Egg yolk
1/2 teaspoon Baking soda
1 tablespoon Vanilla extract
Instructions for Brown Sugar Cookies - Cooks Illustrated
1. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue to cook, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter to melt; set aside for 15 minutes.
2. Meanwhile, adjust oven rack to middle position and heat oven to 350 degrees. Line 2 large (18 by 12-inch) baking sheets with parchment paper. In shallow baking dish or pie plate, mix granulated sugar and 1/4 cup packed brown sugar, rubbing between fingers, until well combined; set aside. Whisk flour, baking soda, and baking powder together in medium bowl; set aside.
3. Add remaining 1 3/4 cups brown sugar and salt to bowl with cooled butter; mix until no sugar lumps remain, about 30 seconds. Scrape down sides of bowl with rubber spatula; add egg, yolk, and vanilla and mix until fully incorporated, about 30 seconds. Scrape down bowl. Add flour mixture and mix until just combined, about 1 minute. Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.
4. Divide dough into 24 portions, each about 2 tablespoons, rolling between hands into balls about 1 1/2 inches in diameter. Working in batches, toss balls in reserved sugar mixture to coat and set on prepared baking sheet, spacing them about 2 inches apart, 12 dough balls per sheet. (Smaller baking sheets can be used, but it will take 3 batches.)
5. Bake one sheet at a time until cookies are browned and still puffy and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone; see photo below), 12 to 14 minutes, rotating baking sheet halfway through baking. Do not overbake.
6. Cool cookies on baking sheet 5 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature.
Here is a glaze recipe from Allrecipes.com
INGREDIENTS
1 cup confectioners' sugar
1 tablespoon light corn syrup
2 tablespoons water
10 drops food coloring
DIRECTIONS
Stir confectioners' sugar, corn syrup, and water together. Stir in food coloring if desired. This glaze must be stirred each time you use it. If it is not stirred before each use it will dry with a mottled look instead of a solid color.
|||Can't be done without butter, shortening, lard or margarine.
Although I like bacon fat myself.
Use an egg wash instead of glaze.|||check on the net lots of great recipes try making chocolate chip pumpkin cookies u will love them
Cooks Illustrated Recipe?
I used to have the recipe for Thick and Chewy Chocolate Chip Cookies from the cooks illustrated website and I can't find it anywhere. I really don't want to have to renew my membership just to get this one recipe. If anyone has this recipe or is a current member of the website and would be willing to send it to me I would be grateful.|||Hope this helps!:) Happy Baking!
http://www.recipezaar.com/Chocolate-Chip鈥?/a>|||I keep ALL my CI's, and have from it's inception in 1993.......I think I know which issue (that where the online stuff comes from) in an index...........
And I refuse to "join" CI's website. My thought process is if I subscribe to a magazine membership, the I should be able to access the website for no extra charge. Cheap?? Not on your life....
It's the principle of it.........
Christopher K.|||Cooks illustrated has a free 14 day trial.
Sign up with a different email and name than you used with your membership and you should get 14 days of access
http://www.cooksillustrated.com/recipes/鈥?/a>
http://www.recipezaar.com/Chocolate-Chip鈥?/a>|||I keep ALL my CI's, and have from it's inception in 1993.......I think I know which issue (that where the online stuff comes from) in an index...........
And I refuse to "join" CI's website. My thought process is if I subscribe to a magazine membership, the I should be able to access the website for no extra charge. Cheap?? Not on your life....
It's the principle of it.........
Christopher K.|||Cooks illustrated has a free 14 day trial.
Sign up with a different email and name than you used with your membership and you should get 14 days of access
http://www.cooksillustrated.com/recipes/鈥?/a>
Can some one please go on their cooks illustrated account and give me this recipe?
i need to know the sweet potato casserole with pecans
please i need it by today i really really need this recipe and instructions |||Sweet Potato Casserole
3 cups cooked and mashed
sweet potatoes
1 cup white sugar
1/2 cup butter
1/3 cup evaporated milk
2 eggs, beaten
1 teaspoon vanilla extract
1/3 cup butter, melted
1 cup chopped pecans
1 cup packed light brown sugar
1/2 cup all-purpose flour
1. Mix together sweet potatoes, white sugar, 1/2 cup butter or margarine, milk, eggs, and vanilla. Spread into a greased 9 x 13 inch baking dish.
2. Mix together 1/3 cup melted butter or margarine, pecans, brown sugar, and flour. Spoon on top of sweet potato mixture.
3. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes.|||Have just found this one hope its of use
http://southernfood.about.com/od/sweetpo鈥?/a>|||read it for yourself|||just go to allrecipes.com and get it yourself
please i need it by today i really really need this recipe and instructions |||Sweet Potato Casserole
3 cups cooked and mashed
sweet potatoes
1 cup white sugar
1/2 cup butter
1/3 cup evaporated milk
2 eggs, beaten
1 teaspoon vanilla extract
1/3 cup butter, melted
1 cup chopped pecans
1 cup packed light brown sugar
1/2 cup all-purpose flour
1. Mix together sweet potatoes, white sugar, 1/2 cup butter or margarine, milk, eggs, and vanilla. Spread into a greased 9 x 13 inch baking dish.
2. Mix together 1/3 cup melted butter or margarine, pecans, brown sugar, and flour. Spoon on top of sweet potato mixture.
3. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes.|||Have just found this one hope its of use
http://southernfood.about.com/od/sweetpo鈥?/a>|||read it for yourself|||just go to allrecipes.com and get it yourself
Can someone pleez get me this recipe from cooks illustrated?
hi i need the recipe for light peanut butter cookies, can someone give it to me as i have no membership. THKS!!!|||No clue try looking on the website
answer mine plz|||The link below is what you need|||Feather Light Peanut Butter Cookie
In my quest to develop the perfect peanut butter cookie recipe, I came up with this scrumptious one. Everyone has their favorite whether it be Chewy? soft? delicate crumb? Crunchy? To be honest, my all-time favorite peanut butter cookie is one that was served at my high school years ago. I would pay 10 cents for 2 very large, dense, chewy peanut butter cookies and another 25 cents for a carton of milk. I guiltily admit that this combination comprised more than a few of my lunches.
This recipe produces a very light cookie, somewhat the consistency of shortbread I would say. It has a wonderful peanut butter flavor and is a great "milk" cookie. It's not so heavy that one fills you up rather it's one of those cookies that you could eat all day. If you want that warm "fresh-baked cookie" even after they've cooled, just pop in the microwave for 8-10 seconds. Yum!
1/2 cup shortening
1/2 cup butter (the real stuff)
1 cup creamy peanut butter (I prefer the Skippy brand)
1 cup brown sugar
1 cup confectioners sugar
2 eggs (slightly beaten)
1 teaspoon vanilla
2 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
Preheat the oven to 350 degrees. Cream the butter, shortening and peanut butter with the sugars. Mix in the eggs and vanilla. In a separate bowl mix the flour, baking soda and salt until well blended and gradually add to the creamed mixture. Mix in well. I use a cookie scoop (which I just discovered has no size markings, but looks about the size of a walnut) to drop the dough onto an ungreased cookie sheet. Dip a fork into flour and use to flatten, making impressions in a criss-cross fashion. Bake 10-12 minutes just until the tops barely begin to show brown spots. Cool on wire rack and store in an airtight container.
Makes about 4 dozen. |||http://www.cooksillustrated.com/search/s鈥?/a>
You need to log in, make a password and try it free for 14 days to get it.
answer mine plz|||The link below is what you need|||Feather Light Peanut Butter Cookie
In my quest to develop the perfect peanut butter cookie recipe, I came up with this scrumptious one. Everyone has their favorite whether it be Chewy? soft? delicate crumb? Crunchy? To be honest, my all-time favorite peanut butter cookie is one that was served at my high school years ago. I would pay 10 cents for 2 very large, dense, chewy peanut butter cookies and another 25 cents for a carton of milk. I guiltily admit that this combination comprised more than a few of my lunches.
This recipe produces a very light cookie, somewhat the consistency of shortbread I would say. It has a wonderful peanut butter flavor and is a great "milk" cookie. It's not so heavy that one fills you up rather it's one of those cookies that you could eat all day. If you want that warm "fresh-baked cookie" even after they've cooled, just pop in the microwave for 8-10 seconds. Yum!
1/2 cup shortening
1/2 cup butter (the real stuff)
1 cup creamy peanut butter (I prefer the Skippy brand)
1 cup brown sugar
1 cup confectioners sugar
2 eggs (slightly beaten)
1 teaspoon vanilla
2 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
Preheat the oven to 350 degrees. Cream the butter, shortening and peanut butter with the sugars. Mix in the eggs and vanilla. In a separate bowl mix the flour, baking soda and salt until well blended and gradually add to the creamed mixture. Mix in well. I use a cookie scoop (which I just discovered has no size markings, but looks about the size of a walnut) to drop the dough onto an ungreased cookie sheet. Dip a fork into flour and use to flatten, making impressions in a criss-cross fashion. Bake 10-12 minutes just until the tops barely begin to show brown spots. Cool on wire rack and store in an airtight container.
Makes about 4 dozen. |||http://www.cooksillustrated.com/search/s鈥?/a>
You need to log in, make a password and try it free for 14 days to get it.
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