original recipe courtesy cook's illustrated, 1999
be careful not to over-crush the melba toast; crumbs that are too fine will leave the chicken wanting in crunchiness. (alternatively, if you leave the pieces too large, they will give an odd texture to the finished chicken.)
if you own a spray bottle for oil, skip the step of tossing the melba toast crumbs in oil. instead, once the chicken is coated with crumbs, spray the pieces evenly with oil.
serves 4
1/4 cup vegetable oil
1 box plain melba toast (about 5 ounces), processed to sand and pebble texture
2 large eggs
1 tablespoon dijon mustard
1 teaspoon dried thyme
3/4 teaspoon table salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
small pinch cayenne pepper (optional)
4 chicken breasts, patted dry with paper towels
adjust oven rack to upper-middle position and heat oven to 400 degrees. line sheet pan with foil and set large flat wire rack over sheet pan.
drizzle vegetable oil over melba toast crumbs in a shallow dish or pie plate; toss well to coat. mix eggs, mustard, thyme, salt, pepper, oregano, garlic powder, and optional cayenne with a fork in a second shallow dish or pie plate.
working one piece at a time, coat chicken on both sides with egg mixture. set chicken in melba crumbs, sprinkle crumbs over chicken, and press to coat (see illustration 2 of coating the chicken). turn chicken over and repeat on other side. gently shake off excess and place on rack. bake until chicken is deep nutty brown and juices run clear, about 40 minutes.
20070530
20070529
texas margaritas
original recipe courtesy deen bros, epicurious, 2007
tequila and beer make these slushy, orange- and lime-flavored drinks pack a texas-size punch. they're just the thing on a blazing-hot summer night.
makes 4 (8-ounce) drinks
6 ounces (3/4 cup) frozen limeade concentrate
6 ounces (3/4 cup) tequila
4 ounces (1/2 cup) beer
2 ounces (1/4 cup) orange juice
2 cups ice cubes
coarse salt (optional)
in a blender, combine all ingredients except salt. blend on high until smooth and slushy.
serve in salt-rimmed glasses, if desired.
tequila and beer make these slushy, orange- and lime-flavored drinks pack a texas-size punch. they're just the thing on a blazing-hot summer night.
makes 4 (8-ounce) drinks
6 ounces (3/4 cup) frozen limeade concentrate
6 ounces (3/4 cup) tequila
4 ounces (1/2 cup) beer
2 ounces (1/4 cup) orange juice
2 cups ice cubes
coarse salt (optional)
in a blender, combine all ingredients except salt. blend on high until smooth and slushy.
serve in salt-rimmed glasses, if desired.
lighter oven fries
original recipe courtesy cook's illustrated, 2007
take care to cut the potatoes into even wedges so that all of the pieces will cook at about the same rate. we prefer the texture of unpeeled potatoes; however, feel free to peel the potatoes if desired. although it isn't required, a nonstick baking sheet works particularly well for this recipe. it not only keeps the fries from sticking, but because of its dark color, it encourages deep and even browning. whether you choose a nonstick baking sheet or a regular baking sheet, make sure that it is heavy-duty. the intense heat of the oven may cause lighter pans to warp. this recipe was published in our cookbook the best light recipe.
serves 4
3 russet potatoes (about 8 ounces each), scrubbed, each potato cut lengthwise into 10 to 12 evenly sized wedges
1/4 cup vegetable oil or peanut oil, plus 1 additional teaspoon
table salt and ground black pepper
adjust an oven rack to the lowest position and heat the oven to 475 degrees. place the potatoes in a large bowl, cover them with hot tap water, and let soak for 10 minutes. meanwhile, coat an 18 by 12-inch heavy-duty rimmed baking sheet (preferably nonstick) with 1/4 cup of the oil and sprinkle evenly with 1 teaspoon salt and 1/4 teaspoon pepper; set aside.
drain the potatoes. spread the potatoes out on a triple thickness of paper towels and pat dry thoroughly with additional paper towels. in a bowl, toss the dried potatoes with the remaining 1 teaspoon oil.
arrange the potatoes in a single layer on the prepared baking sheet, and cover tightly with foil. bake for 5 minutes, then remove the foil and continue to bake until the bottoms of the potatoes are spotty golden brown, 15 to 20 minutes, rotating the baking sheet after 10 minutes.
scrape the potatoes loose from the pan with a metal spatula, then flip over each wedge using tongs, keeping the potatoes in a single layer. continue to bake until the fries are golden and crisp, 7 to 10 minutes longer, rotating the pan as needed if the fries are browning unevenly. spread the potatoes out over paper towels to drain briefly, discarding the oil left on the baking sheet. season with additional salt and pepper to taste. serve hot.
take care to cut the potatoes into even wedges so that all of the pieces will cook at about the same rate. we prefer the texture of unpeeled potatoes; however, feel free to peel the potatoes if desired. although it isn't required, a nonstick baking sheet works particularly well for this recipe. it not only keeps the fries from sticking, but because of its dark color, it encourages deep and even browning. whether you choose a nonstick baking sheet or a regular baking sheet, make sure that it is heavy-duty. the intense heat of the oven may cause lighter pans to warp. this recipe was published in our cookbook the best light recipe.
serves 4
3 russet potatoes (about 8 ounces each), scrubbed, each potato cut lengthwise into 10 to 12 evenly sized wedges
1/4 cup vegetable oil or peanut oil, plus 1 additional teaspoon
table salt and ground black pepper
adjust an oven rack to the lowest position and heat the oven to 475 degrees. place the potatoes in a large bowl, cover them with hot tap water, and let soak for 10 minutes. meanwhile, coat an 18 by 12-inch heavy-duty rimmed baking sheet (preferably nonstick) with 1/4 cup of the oil and sprinkle evenly with 1 teaspoon salt and 1/4 teaspoon pepper; set aside.
drain the potatoes. spread the potatoes out on a triple thickness of paper towels and pat dry thoroughly with additional paper towels. in a bowl, toss the dried potatoes with the remaining 1 teaspoon oil.
arrange the potatoes in a single layer on the prepared baking sheet, and cover tightly with foil. bake for 5 minutes, then remove the foil and continue to bake until the bottoms of the potatoes are spotty golden brown, 15 to 20 minutes, rotating the baking sheet after 10 minutes.
scrape the potatoes loose from the pan with a metal spatula, then flip over each wedge using tongs, keeping the potatoes in a single layer. continue to bake until the fries are golden and crisp, 7 to 10 minutes longer, rotating the pan as needed if the fries are browning unevenly. spread the potatoes out over paper towels to drain briefly, discarding the oil left on the baking sheet. season with additional salt and pepper to taste. serve hot.
curried coleslaw with apples & raisins
original recipe courtesy cook's illustrated, 1995
since rice wine vinegar tends to mellow, you may want to use cider vinegar if making the slaw a day ahead. the presence of the sugar in this recipe keeps you from having to rinse off salt from the cabbage, as is ordinarily the case.
serves 6
1 pound cabbage (about 1/2 medium head), red or green, shredded fine or chopped (6 cups)
1 large carrot , peeled and grated
1/2 cup granulated sugar
2 teaspoons kosher salt or 1 teaspoon table salt
1/4 teaspoon celery seed
6 tablespoons vegetable oil
1/4 cup cider vinegar
1 teaspoon curry powder
1 medium tart apple , peeled and cut into small dice
1/4 cup raisins (optional)
ground black pepper
toss cabbage and carrots with sugar, salt, and celery seeds in colander set over medium bowl. let stand until cabbage wilts, at least 1 hour and up to 4 hours.
pour draining liquid from bowl; rinse bowl and dry. dump wilted cabbage and carrots from colander into bowl.
add oil, vinegar, curry powder, apple, and raisins; toss to coat. season with pepper to taste. cover and refrigerate until ready to serve. (can be refrigerated 5 days.)
step by step: shredding cabbage (by hand)
quarter, then core the cabbage.
separate the cabbage quarters into stacks of leaves that flatten when pressed lightly.
use a chef's knife to cut each stack of cabbage diagonally into thin shreds. to chop the cabbage, turn the pile of shredded cabbage crosswise, then cut the cabbage shreds into a fine dice.
step by step: shredding cabbage (in a food processor)
to shred cabbage in a food processor, follow steps 1 and 2 under "by hand."
roll the leaves crosswise and place them in the feeder tube.
using the slicing disk and pressing lightly on the pusher, shred the cabbage. repeat with the other stacks.
since rice wine vinegar tends to mellow, you may want to use cider vinegar if making the slaw a day ahead. the presence of the sugar in this recipe keeps you from having to rinse off salt from the cabbage, as is ordinarily the case.
serves 6
1 pound cabbage (about 1/2 medium head), red or green, shredded fine or chopped (6 cups)
1 large carrot , peeled and grated
1/2 cup granulated sugar
2 teaspoons kosher salt or 1 teaspoon table salt
1/4 teaspoon celery seed
6 tablespoons vegetable oil
1/4 cup cider vinegar
1 teaspoon curry powder
1 medium tart apple , peeled and cut into small dice
1/4 cup raisins (optional)
ground black pepper
toss cabbage and carrots with sugar, salt, and celery seeds in colander set over medium bowl. let stand until cabbage wilts, at least 1 hour and up to 4 hours.
pour draining liquid from bowl; rinse bowl and dry. dump wilted cabbage and carrots from colander into bowl.
add oil, vinegar, curry powder, apple, and raisins; toss to coat. season with pepper to taste. cover and refrigerate until ready to serve. (can be refrigerated 5 days.)
step by step: shredding cabbage (by hand)
quarter, then core the cabbage.
separate the cabbage quarters into stacks of leaves that flatten when pressed lightly.
use a chef's knife to cut each stack of cabbage diagonally into thin shreds. to chop the cabbage, turn the pile of shredded cabbage crosswise, then cut the cabbage shreds into a fine dice.
step by step: shredding cabbage (in a food processor)
to shred cabbage in a food processor, follow steps 1 and 2 under "by hand."
roll the leaves crosswise and place them in the feeder tube.
using the slicing disk and pressing lightly on the pusher, shred the cabbage. repeat with the other stacks.
20070528
all american potato salad
original recipe courtesy cook's illustrated, 2004
note that this recipe calls for celery seed, not celery salt; if only celery salt is available, use the same amount but omit the addition of salt in the dressing. when testing the potatoes for doneness, simply taste a piece; do not overcook the potatoes or they will become mealy and will break apart. the potatoes must be just warm, or even fully cooled, when you add the dressing. if you find the potato salad a little dry for your liking, add up to 2 tablespoons more mayonnaise.
serves 4 to 6
2 pounds russet potatoes (3 to 4 medium), peeled and cut into 3/4-inch cubes
table salt
2 tablespoons distilled white vinegar
1 medium rib celery , chopped fine (about 1/2 cup)
2 tablespoons minced red onion
3 tablespoons sweet pickle relish
1/2 cup mayonnaise (see note)
3/4 teaspoon powdered mustard
3/4 teaspoon celery seed
2 tablespoons minced fresh parsley leaves
1/4 teaspoon ground black pepper
2 large hard-cooked eggs , peeled and cut into 1/4-inch cubes (optional)
place potatoes in large saucepan and add water to cover by 1 inch. bring to boil over medium-high heat; add 1 tablespoon salt, reduce heat to medium, and simmer, stirring once or twice, until potatoes are tender, about 8 minutes.
drain potatoes and transfer to large bowl. add vinegar and, using rubber spatula, toss gently to combine. let stand until potatoes are just warm, about 20 minutes.
meanwhile, in small bowl, stir together celery, onion, pickle relish, mayonnaise, mustard powder, celery seed, parsley, pepper, and 1/2 teaspoon salt. using rubber spatula, gently fold dressing and eggs, if using, into potatoes. cover with plastic wrap and refrigerate until chilled, about 1 hour; serve. (potato salad can be covered and refrigerated for up to 1 day.)
note that this recipe calls for celery seed, not celery salt; if only celery salt is available, use the same amount but omit the addition of salt in the dressing. when testing the potatoes for doneness, simply taste a piece; do not overcook the potatoes or they will become mealy and will break apart. the potatoes must be just warm, or even fully cooled, when you add the dressing. if you find the potato salad a little dry for your liking, add up to 2 tablespoons more mayonnaise.
serves 4 to 6
2 pounds russet potatoes (3 to 4 medium), peeled and cut into 3/4-inch cubes
table salt
2 tablespoons distilled white vinegar
1 medium rib celery , chopped fine (about 1/2 cup)
2 tablespoons minced red onion
3 tablespoons sweet pickle relish
1/2 cup mayonnaise (see note)
3/4 teaspoon powdered mustard
3/4 teaspoon celery seed
2 tablespoons minced fresh parsley leaves
1/4 teaspoon ground black pepper
2 large hard-cooked eggs , peeled and cut into 1/4-inch cubes (optional)
place potatoes in large saucepan and add water to cover by 1 inch. bring to boil over medium-high heat; add 1 tablespoon salt, reduce heat to medium, and simmer, stirring once or twice, until potatoes are tender, about 8 minutes.
drain potatoes and transfer to large bowl. add vinegar and, using rubber spatula, toss gently to combine. let stand until potatoes are just warm, about 20 minutes.
meanwhile, in small bowl, stir together celery, onion, pickle relish, mayonnaise, mustard powder, celery seed, parsley, pepper, and 1/2 teaspoon salt. using rubber spatula, gently fold dressing and eggs, if using, into potatoes. cover with plastic wrap and refrigerate until chilled, about 1 hour; serve. (potato salad can be covered and refrigerated for up to 1 day.)
fresh strawberry margaritas
original recipe courtesy cook's illustrated, 2000
makes about 1 quart, serving 4 to 6
2 cups fresh, hulled strawberries
1 cup lime juice from 8 to 10 medium limes (ok to substitute some bottled lime juice but be sure to include also some fresh)
1/2 cup lemon juice from 2 medium lemons
1/2 cup sugar
pinch table salt
2 cups tequila blanco (recommended : sauza)
1 cup triple sec
1/2 cup strawberry liqueur (recommended : massenez creme de fraise) or raspberry liqueur (recommended : bonny doon framboise or chateau monet framboise)
puree strawberries, lime and lemon juices, sugar, and salt in workbowl of food processor fitted with steel blade until smooth. (if using mini food processor, you may have to do this in 2 batches.)
strain mixture into pitcher.
add tequila, triple sec and strawberry (or raspberry) liqueur to the pitcher.
add ice and margarita mix to cocktail shaker. shake vigorously until thoroughly combined and chilled, 20 to 60 seconds. (ice cubes should sound very small within the cocktail shaker.)
strain into ice-filled glasses; serve immediately.
makes about 1 quart, serving 4 to 6
2 cups fresh, hulled strawberries
1 cup lime juice from 8 to 10 medium limes (ok to substitute some bottled lime juice but be sure to include also some fresh)
1/2 cup lemon juice from 2 medium lemons
1/2 cup sugar
pinch table salt
2 cups tequila blanco (recommended : sauza)
1 cup triple sec
1/2 cup strawberry liqueur (recommended : massenez creme de fraise) or raspberry liqueur (recommended : bonny doon framboise or chateau monet framboise)
puree strawberries, lime and lemon juices, sugar, and salt in workbowl of food processor fitted with steel blade until smooth. (if using mini food processor, you may have to do this in 2 batches.)
strain mixture into pitcher.
add tequila, triple sec and strawberry (or raspberry) liqueur to the pitcher.
add ice and margarita mix to cocktail shaker. shake vigorously until thoroughly combined and chilled, 20 to 60 seconds. (ice cubes should sound very small within the cocktail shaker.)
strain into ice-filled glasses; serve immediately.
20070527
fresh raspberry margaritas
original recipe courtesy cook's illustrated, 2000
makes about 1 quart, serving 4 to 6
1 cup fresh raspberries
1/2 cup lime juice from 4 to 6 medium limes
1/4 cup lemon juice from 2 medium lemons
1/4 cup superfine sugar
pinch table salt
2 cups crushed ice
1 cup silver tequila (recommended : sauza blanco)
1/2 cup triple sec
1/2 cup raspberry liqueur (recommended : bonny doon framboise or chateau monet framboise)
puree raspberries, lime and lemon juices, sugar, and salt in workbowl of food processor fitted with steel blade until smooth. strain mixture into pitcher or cocktail shaker.
divide 1 cup crushed ice between 4 or 6 margarita or double old-fashioned glasses. add tequila, triple sec, chambord, and remaining crushed ice to the pitcher; stir or shake until thoroughly combined and chilled, 20 to 60 seconds. strain into ice-filled glasses; serve immediately.
makes about 1 quart, serving 4 to 6
1 cup fresh raspberries
1/2 cup lime juice from 4 to 6 medium limes
1/4 cup lemon juice from 2 medium lemons
1/4 cup superfine sugar
pinch table salt
2 cups crushed ice
1 cup silver tequila (recommended : sauza blanco)
1/2 cup triple sec
1/2 cup raspberry liqueur (recommended : bonny doon framboise or chateau monet framboise)
puree raspberries, lime and lemon juices, sugar, and salt in workbowl of food processor fitted with steel blade until smooth. strain mixture into pitcher or cocktail shaker.
divide 1 cup crushed ice between 4 or 6 margarita or double old-fashioned glasses. add tequila, triple sec, chambord, and remaining crushed ice to the pitcher; stir or shake until thoroughly combined and chilled, 20 to 60 seconds. strain into ice-filled glasses; serve immediately.
20070524
the best fresh margaritas
original recipe courtesy cook's illustrated, 2000
the longer the zest and juice mixture is allowed to steep, the more developed the citrus flavors in the finished margaritas. we recommend steeping for the full 24 hours, although the margaritas will still be great if the mixture is steeped only for the minimum 4 hours. if you're in a rush and need to serve margaritas immediately, omit the zest and skip the steeping process altogehttp://www.blogger.com/img/gl.link.gifther.
makes about 1 quart, serving 4 to 6
4 teaspoons grated lime zest
1/2 cup lime juice from 2 to 3 medium limes
4 teaspoons grated lemon zest
1/2 cup lemon juice from 2 to 3 medium lemons
1/4 cup superfine sugar
pinch table salt
2 cups crushed ice
1 cup 100 percent agave tequila , preferably reposado
1 cup triple sec
combine lime zest and juice, lemon zest and juice, sugar, and salt in large liquid measuring cup; cover with plastic wrap and refrigerate until flavors meld, 4 to 24 hours.
divide 1 cup crushed ice between 4 or 6 margarita or double old-fashioned glasses. strain juice mixture into 1-quart pitcher or cocktail shaker. add tequila, triple sec, and remaining crushed ice; stir or shake until thoroughly combined and chilled, 20 to 60 seconds. strain into ice-filled glasses; serve immediately.
the longer the zest and juice mixture is allowed to steep, the more developed the citrus flavors in the finished margaritas. we recommend steeping for the full 24 hours, although the margaritas will still be great if the mixture is steeped only for the minimum 4 hours. if you're in a rush and need to serve margaritas immediately, omit the zest and skip the steeping process altogehttp://www.blogger.com/img/gl.link.gifther.
makes about 1 quart, serving 4 to 6
4 teaspoons grated lime zest
1/2 cup lime juice from 2 to 3 medium limes
4 teaspoons grated lemon zest
1/2 cup lemon juice from 2 to 3 medium lemons
1/4 cup superfine sugar
pinch table salt
2 cups crushed ice
1 cup 100 percent agave tequila , preferably reposado
1 cup triple sec
combine lime zest and juice, lemon zest and juice, sugar, and salt in large liquid measuring cup; cover with plastic wrap and refrigerate until flavors meld, 4 to 24 hours.
divide 1 cup crushed ice between 4 or 6 margarita or double old-fashioned glasses. strain juice mixture into 1-quart pitcher or cocktail shaker. add tequila, triple sec, and remaining crushed ice; stir or shake until thoroughly combined and chilled, 20 to 60 seconds. strain into ice-filled glasses; serve immediately.
20070521
southern iced sweet tea
original recipe courtesy grits.com
recipe can certainly be doubled, tripled or quadrupled, providing you have a large enough pitcher. (original recipe calls for less added water after steeping, and, instead, adding much more ice.)
makes approximately small carafe.
12 tea bags
2 cups cold water
1 cup sugar
place water, sugar and all of the tea bags into a pot and bring to a boil. once at a boil, remove from the heat and let steep. (check package directions on tea for appropriate steeping times.) once finished steeping, remove tea bags and pour mixture into iced tea jar once cooled
stir and chill.
serve with lots of ice and lemon (optional).
recipe can certainly be doubled, tripled or quadrupled, providing you have a large enough pitcher. (original recipe calls for less added water after steeping, and, instead, adding much more ice.)
makes approximately small carafe.
12 tea bags
2 cups cold water
1 cup sugar
place water, sugar and all of the tea bags into a pot and bring to a boil. once at a boil, remove from the heat and let steep. (check package directions on tea for appropriate steeping times.) once finished steeping, remove tea bags and pour mixture into iced tea jar once cooled
stir and chill.
serve with lots of ice and lemon (optional).
banana coconut ice cream
original recipe courtesy david bonom, cooking light, may 2007
8 servings (serving size : about 2/3 cup)
1 1/2 cups 2% reduced-fat milk
1 cup cream of coconut
1/3 cup sugar
1 1/2 cups mashed ripe banana (about 3 bananas)
combine first 3 ingredients in a medium bowl, stirring until sugar dissolves. stir in banana; cover and chill.
pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.
8 servings (serving size : about 2/3 cup)
1 1/2 cups 2% reduced-fat milk
1 cup cream of coconut
1/3 cup sugar
1 1/2 cups mashed ripe banana (about 3 bananas)
combine first 3 ingredients in a medium bowl, stirring until sugar dissolves. stir in banana; cover and chill.
pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.
20070520
coleslaw
original recipe courtesy copykat, 1999
1 head of cabbage
1/2 green pepper
1/2 small onion
1/2 medium to large carrot
1 cup of miracle whip
1/4 cup sugar
1/8 cup apple cider vinegar
1/8 cup canola oil
shred or thinly slice cabbage, green pepper, onion and carrot.
mix miracle whip, vinegar, and oil, sugar. mix smooth. taste should be sweet with just a hint of vinegar. amount of slaw dressing may be increased or decreased according to the amount of slaw you are making.
add to cut up cabbage and mix well. let stand at minimum one hour to let flavors mix and for the sauce to soften/wilt the cabbage and carrots a bit.
1 head of cabbage
1/2 green pepper
1/2 small onion
1/2 medium to large carrot
1 cup of miracle whip
1/4 cup sugar
1/8 cup apple cider vinegar
1/8 cup canola oil
shred or thinly slice cabbage, green pepper, onion and carrot.
mix miracle whip, vinegar, and oil, sugar. mix smooth. taste should be sweet with just a hint of vinegar. amount of slaw dressing may be increased or decreased according to the amount of slaw you are making.
add to cut up cabbage and mix well. let stand at minimum one hour to let flavors mix and for the sauce to soften/wilt the cabbage and carrots a bit.
berry sangria
2 bottles buttery chardonnay (preferred : columbia crest grand estates)
frozen raspberries
frozen blueberries
blackberry liqueur (preferred : marie brizzard)
orange-flavored liqueur (preferred : quady essensia orange muscat)
pour chardonnay into wide-mouthed pitcher.
puree raspberries & blueberries, adding blackberry liqueur until a thick paste is achieved. pour puree into chardonnay. stir well.
add orange muscat, to taste. mixture should seem very cloudy. add additional frozen raspberries and blueberries to pitcher.
chill well. serve over ice.
frozen raspberries
frozen blueberries
blackberry liqueur (preferred : marie brizzard)
orange-flavored liqueur (preferred : quady essensia orange muscat)
pour chardonnay into wide-mouthed pitcher.
puree raspberries & blueberries, adding blackberry liqueur until a thick paste is achieved. pour puree into chardonnay. stir well.
add orange muscat, to taste. mixture should seem very cloudy. add additional frozen raspberries and blueberries to pitcher.
chill well. serve over ice.
garlic bread
original recipe courtesy ina garten, 2006
6 large garlic cloves, pressed through garlic press
1/2 cup chopped flat-leaf parsley
1/2 cup chopped fresh basil leaves
1/2 teaspoon kosher salt
freshly ground black pepper (approximately 3 full grinds)
1/2 cup good olive oil
1 teaspoon dried oregano
1 loaf ciabatta bread
2 tablespoons unsalted butter
preheat the oven to 350 degrees.
place the garlic through garlic press.
chop the parsley and basil, adding the oregano, salt and pepper to this mix.
heat the olive oil in a medium saute pan on low-mid heat and add the garlic. saute the garlic, being careful not to burn the garlic, add dry herbs mixture and saute for another 30 seconds. remove the pan from the heat.
slice the ciabatta bread in half horizontally. spread the garlic mixture on each half of the bread, and put the halves together. wrap the bread in aluminum foil.
place the bread in the oven and bake for 5 minutes. open the foil, and continue baking for an additional 5 minutes.
optional : can also add freshly grated parmesan cheese after putting garlic-herb mixture on each loaf.
6 large garlic cloves, pressed through garlic press
1/2 cup chopped flat-leaf parsley
1/2 cup chopped fresh basil leaves
1/2 teaspoon kosher salt
freshly ground black pepper (approximately 3 full grinds)
1/2 cup good olive oil
1 teaspoon dried oregano
1 loaf ciabatta bread
2 tablespoons unsalted butter
preheat the oven to 350 degrees.
place the garlic through garlic press.
chop the parsley and basil, adding the oregano, salt and pepper to this mix.
heat the olive oil in a medium saute pan on low-mid heat and add the garlic. saute the garlic, being careful not to burn the garlic, add dry herbs mixture and saute for another 30 seconds. remove the pan from the heat.
slice the ciabatta bread in half horizontally. spread the garlic mixture on each half of the bread, and put the halves together. wrap the bread in aluminum foil.
place the bread in the oven and bake for 5 minutes. open the foil, and continue baking for an additional 5 minutes.
optional : can also add freshly grated parmesan cheese after putting garlic-herb mixture on each loaf.
20070519
tom collins
original recipe courtesy food and wine, 2000
1/4 cup gin
1 1/2 tablespoons fresh lemon juice
2 tablespoons lemon-infused simple syrup
center-cut slice of orange
soda or sparkling water
shake gin, fresh lemon juice and simple syrup with cracked ice.
strain into a chilled collins glass over ice.
top with cold soda water and garnish with cherry and orange.
1/4 cup gin
1 1/2 tablespoons fresh lemon juice
2 tablespoons lemon-infused simple syrup
center-cut slice of orange
soda or sparkling water
shake gin, fresh lemon juice and simple syrup with cracked ice.
strain into a chilled collins glass over ice.
top with cold soda water and garnish with cherry and orange.
20070518
20070517
20070511
sweet onion jam
original recipe courtesy food & wine
grenadine helps sweeten the jam and adds vibrant red color. the jam is great with most meats, especially grilled or roasted pork. also is delicious on warmed brie with crostini.
makes 1 cup
1 tablespoon unsalted butter
2 1/2 cups medium vidalia or other sweet onions, halved, quartered, then thinly sliced (about 2 medium onions)
1/3 cup sugar
1/3 cup dry red wine (preferred : pinot noir or zinfandel)
1/3 cup red wine vinegar
1/3 cup grenadine (may reduce the amount of grenadine, based on the sweetness of the wine, and preference of color)
salt
melt the butter in a medium skillet.
add the onions and cook over moderate heat, stirring, until soft and just translucent, about 8 minutes.
add the sugar, wine, vinegar, grenadine and a pinch of salt. cook over low heat, stirring, until the liquid thickens and coats the back of a spoon, about 35 minutes.
transfer the onion jam to a bowl and let cool.
make ahead the onion jam can be refrigerated for up to 5 days. let return to room temperature before serving.
grenadine helps sweeten the jam and adds vibrant red color. the jam is great with most meats, especially grilled or roasted pork. also is delicious on warmed brie with crostini.
makes 1 cup
1 tablespoon unsalted butter
2 1/2 cups medium vidalia or other sweet onions, halved, quartered, then thinly sliced (about 2 medium onions)
1/3 cup sugar
1/3 cup dry red wine (preferred : pinot noir or zinfandel)
1/3 cup red wine vinegar
1/3 cup grenadine (may reduce the amount of grenadine, based on the sweetness of the wine, and preference of color)
salt
melt the butter in a medium skillet.
add the onions and cook over moderate heat, stirring, until soft and just translucent, about 8 minutes.
add the sugar, wine, vinegar, grenadine and a pinch of salt. cook over low heat, stirring, until the liquid thickens and coats the back of a spoon, about 35 minutes.
transfer the onion jam to a bowl and let cool.
make ahead the onion jam can be refrigerated for up to 5 days. let return to room temperature before serving.
20070508
20070502
20070501
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