Cast Iron Skillet Cornbread

Directions
This is a great recipe and tastes better when cooked in a cast iron skillet and served hot tableside. Use a 9-10 inch skillet to feed 8-10. For a 12 inch skillet (to feed 12-16) use 1 1/2 of this recipe. I serve this with 1 1/2 sticks UNSALTED butter just barely at room temp (not too soft) whipped with a cup of raw honey. It makes an amazing fluffy "frosting" as Stella likes to call it.

Ingredients
1 1/4 cups coarsely ground cornmeal
3/4 cup all-purpose flour
1/4 cup granulated sugar
3/4 teaspoon kosher salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup whole milk
1 cup buttermilk
2 eggs, lightly beaten
2 tablespoons unsalted butter, melted
2 tablespoons bacon drippings

Preheat the oven to 425 degrees F and place a 9-inch cast iron skillet inside to heat while you make the batter.
In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the milk, buttermilk, and eggs. Whisk in almost all of the melted butter, reserving about 1 tablespoon for the skillet later on.

Carefully remove the hot skillet from the oven. Reduce oven temperature to 375 degrees F. Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Allow to cool for 10 to 15 minutes and serve.

Modified from Alex Guarnaschellis recipe

Extra-Crunchy Fried Chicken

February/March 2005

WHY THIS RECIPE WORKS:
Preparing a fried chicken recipe at home can be a messy, time-consuming affair. For a fried chicken recipe that could be made at home without the big mess, we brined the chicken in heavily salted buttermilk to keep it moist and well-seasoned. For the crunchy coating, we combined flour with a little baking powder, then added buttermilk to make a thick slurry, which clung tightly to the meat. Frying the chicken with the lid on the pot for half the cooking time contained the spatter-prone oil and kept it hot. We also found that shortening provided the cleanest flavor and least-greasy chicken, while peanut oil was a close second.

Serves 4

Keeping the oil at the correct temperature is essential to producing crunchy fried chicken that is neither too brown nor too greasy. Use a candy/deep-fry thermometer to check the temperature of the oil before you add the chicken (see related testing). If you cannot find a chicken that weighs 3 1/2 pounds or less, or if you don't have a pan that is 11 inches in diameter, you will have to fry the chicken in two batches. Follow the recipe, frying the chicken four pieces at a time and keeping the first batch warm in a 200-degree oven while the second batch is cooking. If you want to produce a slightly healthier version of this recipe, you can remove the skin from the chicken before soaking it in the buttermilk. The chicken will be slightly less crunchy.

INGREDIENTS
2cups buttermilk plus 6 additional tablespoons
2tablespoons table salt
1 whole chicken (about 3 1/2 pounds), cut into 8 pieces, giblets discarded, wings and back reserved for stock
3cups all-purpose flour
2teaspoons baking powder
3/4teaspoon dried thyme
1/2teaspoon ground black pepper
1/4teaspoon garlic powder
4 - 5cups vegetable shortening or peanut oil
INSTRUCTIONS
1. Whisk together 2 cups buttermilk and salt in large bowl until salt is dissolved. Add chicken pieces to bowl and stir to coat; cover bowl with plastic and refrigerate for 1 hour. (Don't let chicken soak much longer or it will become too salty.)

2. Whisk flour, baking powder, thyme, pepper, and garlic powder together in large bowl. Add remaining 6 tablespoons buttermilk; with your fingers rub flour and buttermilk together until buttermilk is evenly incorporated into flour and mixture resembles coarse wet sand.

3. Working in batches of two, drop chicken pieces into flour mixture and turn to thoroughly coat, gently pressing flour mixture onto chicken. Shake excess flour from each piece of chicken and transfer to wire rack set over rimmed baking sheet.

4. Heat oil (it should measure 3/4 inch deep) in large heavy-bottomed Dutch oven with 11-inch diameter over medium-high heat until it reaches 375 degrees. Place chicken pieces, skin-side down, in oil, cover, and fry until deep golden brown, 8 to 10 minutes. Remove lid after 4 minutes and lift chicken pieces to check for even browning; rearrange if some pieces are browning faster than others. (At this point, oil should be about 300 degrees. Adjust burner, if necessary, to regulate temperature of oil.) Turn chicken pieces over and continue to fry, uncovered, until chicken pieces are deep golden brown on second side, 6 to 8 minutes longer. (At this point, to keep chicken from browning too quickly, adjust burner to maintain oil temperature of about 315 degrees.) Using tongs, transfer chicken to plate lined with paper towels; let stand for 5 minutes to drain. Serve.

SECRETS TO A CRUNCHY COATING

1. Soak the chicken in a buttermilk-salt mixture.


2. Coat the chicken with the buttermilk-moistened flour.


3. Add the chicken to the hot oil and cover the pot to capture the steam.


4. Use tongs to flip the chicken and finish cooking with the cover off.


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Easy Caramel Cake

Serves 8

In step 5, the cooled frosting stays soft and spreadable longer than other recipes, but it will harden over time. If the frosting does begin to stiffen, you can microwave it for about 10 seconds (or until it returns to a spreadable consistency).

Ingredients

Cake

• 1/2 cup buttermilk , room temperature
• 4 large eggs , room temperature
• 2 teaspoons vanilla extract
• 2 1/4 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 16 tablespoons (2 sticks) unsalted butter , cut into 16 pieces and softened

Frosting

• 12 tablespoons (1 1/2 sticks) unsalted butter, cut into 12 pieces and softened
• 2 cups packed dark brown sugar
• 1/2 teaspoon salt
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• 2 1/2 cups Confectioners' sugar, sifted

Instructions

• 1. For the cake layers: Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour two 9-inch cake pans. Whisk buttermilk, eggs, and vanilla in large measuring cup. With electric mixer on low speed, mix flour, granulated sugar, baking powder, baking soda, and salt until combined. Beat in butter, 1 piece at a time, until only pea-sized pieces remain. Pour in half of buttermilk mixture and beat over medium-high speed until light and fluffy, about 1 minute. Slowly add remaining buttermilk mixture to bowl and beat until incorporated, about 15 seconds.
• 2. Scrape equal amounts of batter into prepared pans and bake until golden and toothpick inserted in center comes out clean, 20 to 25 minutes. Cool cakes in pans 10 minutes, then turn out onto wire racks. Cool completely, at least 1 hour.
• 3. For the frosting: Heat 8 tablespoons butter, brown sugar, and salt in large saucepan over medium heat until small bubbles appear around perimeter of pan (see photo at left), 4 to 8 minutes. Whisk in cream and cook until ring of bubbles reappears, about 1 minute. Off heat, whisk in vanilla.
• 4. Transfer hot frosting mixture to bowl and, with electric mixer on low speed, gradually mix in confectioners’ sugar until incorporated. Increase speed to medium and beat until frosting is pale brown and just warm, about 5 minutes. Add remaining butter, 1 piece at a time, and beat until light and fluffy, about 2 minutes.
• 5. To assemble: Place 1 cake round on serving platter. Spread ¾ cup frosting over cake, then top with second cake round. Spread remaining frosting evenly over top and sides of cake. Serve.

Whole Wheat Sandwich Bread

Makes two 9 by 5-inch loaves

You can hand-knead the dough, but we’ve found that it’s easy to add too much flour during the kneading stage, resulting in a slightly tougher loaf. Wheat germ is usually found either in the baking aisle near the flours or with hot cereals such as oatmeal. Leftover bread can be wrapped in a double layer of plastic wrap and stored at room temperature for 3 days. To freeze the bread for up to 1 month, wrap it with an additional layer of aluminum foil.

Ingredients

Biga

• 2 cups (11 ounces) bread flour
• 1 cup (8 ounces) warm water (100-110 degrees)
• 1/2 teaspoon instant or rapid-rise yeast

Soaker

• 3 cups (16 1/2 ounces) whole wheat flour, plus extra for kneading
• 1/2 cup wheat germ(see note)
• 2 cups (16 ounces) whole milk

Dough

• 1/4 cup honey
• 4 teaspoons table salt
• 2 tablespoons instant or rapid-rise yeast
• 6 tablespoons unsalted butter, softened
• 2 tablespoons vegetable oil
•   Bread flourfor work surface

Instructions

• 1. For the Biga: Combine bread flour, water, and yeast in large bowl and stir with wooden spoon until uniform mass forms and no dry flour remains, about 1 minute. Cover bowl tightly with plastic wrap and let stand at room temperature (70 degrees) overnight (at least 8 hours and up to 24 hours).
• 2. For the Soaker: Combine whole-wheat flour, wheat germ, and milk in large bowl and stir with wooden spoon until shaggy mass forms, about 1 minute. Turn out dough onto lightly floured work surface and knead until smooth, 2 to 3 minutes. Return soaker to bowl, cover tightly with plastic wrap, and refrigerate overnight (at least 8 hours and up to 24 hours).
• 3. For the Dough: Tear soaker apart into 1-inch pieces and place in bowl of stand mixer fitted with dough hook. Add biga, honey, salt, yeast, butter, and oil. Mix on low speed until cohesive mass starts to form, about 2 minutes. Increase speed to medium and knead until dough is smooth and elastic, 8 to 10 minutes. Turn out dough onto lightly floured counter and knead 1 minute. Shape dough into ball and place in lightly greased container. Cover tightly with plastic wrap and allow to rise at room temperature 45 minutes.
• 4. Gently press down on center of dough to deflate. Holding edge of dough with fingertips, fold partially risen dough over itself by gently lifting and folding edge of dough toward middle. Turn bowl 90 degrees; fold again. Turn bowl and fold dough 6 more times (total of 8 folds). Cover and allow to rise at room -temperature until doubled in volume, about 45 minutes.
• 5. Adjust oven racks to middle and lowest positions, place baking stone on middle rack, and heat oven to 400 degrees. Spray two 81/2 by 41/2-inch loaf pans with nonstick cooking spray. Transfer dough to well-floured counter and divide into 2 pieces. Working with 1 ball of dough at a time, pat each into 8 by 17-inch rectangle. With short side facing you, roll dough toward you into firm cylinder, keeping roll taut by tucking it under itself as you go. Turn loaf seam side up and pinch it closed. Place loaf seam side down in prepared loaf pan, pressing gently into corners. Repeat with second ball of dough. Cover loaves loosely with plastic wrap and allow to rise at room temperature until almost doubled in size, 60 to 90 minutes (top of loaves should rise about 1 inch over lip of pan).
• 6. Place empty loaf pan or other heatproof pan on bottom oven rack and bring 2 cups water to boil on stovetop. Using sharp serrated knife or single-edge razor blade, make one ¼-inch-deep slash lengthwise down center of each loaf. Pour boiling water into empty loaf pan in oven and set loaves on baking stone. Reduce oven temperature to 350 degrees. Bake until crust is dark brown and internal temperature registers 200 degrees on instant-read thermometer, 40 to 50 minutes, rotating loaves 180 degrees and side to side halfway through baking.
• 7. Transfer pans to wire rack and let cool 5 minutes. Remove loaves from pans, return to rack, and cool to room temperature, about 2 hours.

Split Pea and Ham Soup

Serves 6 to 8

Four ounces of regular sliced bacon can be used, but the thinner slices are a little harder to remove from the soup. Depending on the age and brand of split peas, the consistency of the soup may vary slightly. If the soup is too thin at the end of step 3, increase the heat and simmer, uncovered, until the desired consistency is reached. If it is too thick, thin it with a little water. Serve the soup sprinkled with Buttery Croutons (related), fresh peas, and chopped mint and drizzled with aged balsamic vinegar. The soup can be made up to 3 days in advance. If necessary, thin it with water when reheating.

Ingredients

• 2 tablespoons unsalted butter
• 1 large onion , chopped fine (about 1 1/2 cups)
•   Table salt
• 2 medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)
• 7 cups water
• 1 ham steak (about 1 pound), skin removed, cut into quarters
• 3 slices thick-cut bacon (about 4 ounces) (see note)
• 1 pound green split peas (about 2 cups), picked through and rinsed
• 2 sprigs fresh thyme
• 2 bay leaves
• 2 medium carrots , peeled and cut into 1/2-inch pieces (about 1 cup)
• 1 medium celery rib , cut into 1/2-inch pieces (about 1 cup)
•   Ground black pepper

Instructions

• 1. Heat butter in large Dutch oven over medium-high heat. When foaming subsides, add onion and ½ teaspoon salt; cook, stirring frequently, until softened, about 3 to 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Add water, ham steak, bacon, peas, thyme, and bay leaves. Increase heat to high and bring to simmer, stirring frequently to keep peas from sticking to bottom. Reduce heat to low, cover, and simmer until peas are tender but not falling apart, about 45 minutes.
• 2. Remove ham steak, cover with foil or plastic wrap to prevent drying out, and set aside. Stir in carrots and celery; continue to simmer, covered, until vegetables are tender and peas have almost completely broken down, about 30 minutes longer.
• 3. When cool enough to handle, shred ham into small bite-size pieces with two forks. Remove and discard thyme sprigs, bay leaves, and bacon slices. Stir ham back into soup and return to simmer. Season to taste with salt and pepper; serve.

Sring Veggie Pasta

Serves 4 to 6

For tips on trimming asparagus, see related tip. Campanelle is our pasta of choice in this dish, but farfalle and penne are acceptable substitutes.

Ingredients

• 3 medium leeks , white and light green parts halved lengthwise, washed, and cut into 1/2-inch-thick slices (about 5 cups); 3 cups roughly chopped dark green parts reserved
• 1 pound asparagus , tough ends snapped off, chopped coarsely, and reserved; spears cut on bias into 1/2-inch-thick pieces
• 2 cups frozen baby peas , thawed
• 4 medium garlic cloves , minced or pressed through garlic press (about 4 teaspoons)
• 4 cups vegetable broth
• 1 cup water
• 2 tablespoons minced fresh mint leaves
• 2 tablespoons minced fresh chives
• 1/2 teaspoon finely grated zest plus 2 tablespoons juice from 1 lemon
• 6 tablespoons extra-virgin olive oil
•   Table salt
• 1/4 teaspoon red pepper flakes
• 1 pound campanelle
• 1 cup dry white wine
• 1 ounce grated Parmesan cheese (about 1/2 cup), plus extra for serving
•   Ground black pepper

Instructions

• 1. Place dark green leek trimmings, asparagus trimmings, 1 cup peas, 2 teaspoons garlic, vegetable broth, and water in large saucepan. Bring to simmer over high heat, then lower heat to medium-low and gently simmer 10 minutes. While broth simmers, combine mint, chives, and lemon zest in small bowl; set aside.
• 2. Strain broth through fine-mesh strainer into 8-cup measuring cup, pressing on solids to extract as much liquid as possible (you should have 5 cups broth; add water as needed to measure 5 cups). Discard solids and return broth to saucepan. Cover and keep warm over low heat.
• 3. Heat 2 tablespoons oil in Dutch oven over medium heat until shimmering. Add sliced leeks and pinch salt; cook, covered, stirring occasionally, until leeks begin to brown, about 5 minutes. Add asparagus pieces and cook until crisp-tender, 4 to 6 minutes. Add remaining 2 teaspoons garlic and pepper flakes; cook until fragrant, about 30 seconds. Add remaining cup peas and continue to cook 1 minute. Transfer vegetables to plate and set aside. Wipe out pot.
• 4. Heat remaining 4 tablespoons oil in now-empty Dutch oven over medium heat until shimmering. Add pasta and cook, stirring frequently, until just beginning to brown, about 5 minutes. Add wine and cook, stirring constantly, until absorbed, about 2 minutes.
• 5. When wine is fully absorbed, add hot broth. Increase heat to medium-high and bring to boil. Cook, stirring frequently, until most of liquid is absorbed and pasta is al dente, 8 to 10 minutes.
• 6. Remove pot from heat, stir in lemon juice, Parmesan, half of herb mixture, and vegetables. Season with salt and pepper to taste. Serve immediately, passing Parmesan cheese and remaining herb mixture separately.

Quick Chicken Fricassee

Serves 4 to 6

Two tablespoons of chopped fresh parsley leaves may be substituted for the tarragon in this recipe.

Ingredients

• 2 pounds boneless, skinless chicken breasts , thighs, or a combination
•   Table salt and ground black pepper
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1 pound cremini mushrooms , stems trimmed, caps wiped clean and cut into 1/4-inch slices
• 1 medium onion , chopped fine (about 1 cup)
• 1/4 cup dry white wine
• 1 tablespoon unbleached all-purpose flour
• 1 medium garlic clove , minced or pressed through garlic press (about 1 teaspoon)
• 1 1/2 cups low-sodium chicken broth
• 1/3 cup sour cream
• 1 egg yolk
• 1/2 teaspoon freshly grated nutmeg
• 2 teaspoons juice from 1 lemon
• 2 teaspoons minced fresh tarragon (see note)

Instructions

• 1. Pat chicken dry with paper towels and season with 1 teaspoon salt and ½ teaspoon pepper. Heat butter and oil in 12-inch skillet over medium-high heat. When foaming subsides, place chicken in skillet and cook until browned, about 4 minutes. Flip chicken and continue to cook until browned on second side, about 4 minutes longer. Transfer chicken to large plate.
• 2. Add mushrooms, onion, and wine to now-empty skillet and cook, stirring occasionally, until liquid has evaporated and mushrooms are browned, 8 to 10 minutes. Add flour and garlic; cook, stirring constantly, 1 minute. Add broth and bring mixture to boil, scraping bottom of pan with wooden spoon to loosen browned bits. Add chicken and any accumulated juices to skillet. Reduce heat to medium-low, cover, and simmer until instant-read thermometer registers 160 degrees when inserted in breasts and 175 degrees when inserted in thighs, 5 to 10 minutes.
• 3. Transfer chicken to clean platter and tent loosely with foil. Whisk sour cream and egg yolk together in medium bowl. Whisking constantly, slowly stir ½ cup sauce into sour cream mixture. Stirring constantly, slowly pour sour cream mixture into simmering sauce. Stir in nutmeg, lemon juice, and tarragon; return to simmer. Season to taste with salt and pepper. Pour sauce over chicken and serve.

Veggie Lasagna Americas Test Kitchen

Serves 8 to 10

We prefer the lasagna made with our favorite wholemilk, block-style mozzarella from Sorrento, but Kraft part-skim preshredded mozzarella is also fine. Our preferred brands of crushed tomato are Tuttorosso and Muir Glen.

Ingredients

No-Cook Tomato Sauce

• 1 (28-ounce) can crushed tomatoes
• 1/4 cup chopped fresh basil
• 2 tablespoons extra-virgin olive oil
• 2 garlic cloves , minced
• 1 teaspoon kosher salt
• 1/4 teaspoon red pepper flakes

No-Cook Cream Sauce

• 4 ounces Parmesan cheese, grated (2 cups)
• 1 cup whole milk cottage cheese
• 1 cup heavy cream
• 2 garlic cloves, minced
• 1 teaspoon cornstarch
• 1/2 teaspoon kosher salt
• 1/2 teaspoon pepper

Vegetable Filling

• 1 1/2 pounds eggplant, peeled and cut into 1/2-inch cubes (about 7 cups)
•   Kosher salt and ground black pepper
• 1 pound zucchini, cut into 1/2-inch pieces (about 4 cups)
• 1 pound yellow squash, cut into 1/2-inch pieces (about 4 cups)
• 5 tablespoons plus 1 teaspoonextra virgin olive oil
• 4 garlic cloves, minced
• 1 tablespoon minced fresh thyme
• 12 ounces baby spinach(about 12 cups)

• 12 no-boil lasagna noodles
• 1/2 cup minced pittedkalamata olives
• 12 ounces low-moisture whole-milk mozzarella cheese, shredded (about 3 cups)
• 2 tablespoons chopped fresh basil

Instructions

• 1. FOR THE TOMATO SAUCE: Whisk all ingredients together in bowl; set aside.
• 2. FOR THE CREAM SAUCE: Whisk all ingredients together in bowl; set aside.
• 3. FOR THE FILLING: Adjust oven rack to middle position and heat oven to 375 degrees. Toss eggplant with 1 teaspoon salt in large bowl. Line surface of large plate with double layer of coffee filters and lightly spray with vegetable oil spray. Spread eggplant in even layer over filters. Wipe out and reserve now-empty bowl. Microwave eggplant, uncovered, until dry to touch and slightly shriveled, about 10 minutes, tossing once halfway through to ensure that eggplant cooks evenly. Let cool slightly. Return eggplant to bowl and toss with zucchini and squash.
• 4. Combine 1 tablespoon oil, garlic, and thyme in small bowl. Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add half eggplant mixture, ¼ teaspoon salt, and ¼ teaspoon pepper; cook, stirring occasionally, until vegetables are lightly browned, about 7 minutes. Push vegetables to sides of skillet; add half of garlic mixture to clearing and cook, mashing with spatula, until fragrant, about 30 seconds. Stir to combine garlic mixture with vegetables and transfer to medium bowl. Repeat with remaining eggplant mixture, 2 tablespoons oil, and remaining garlic mixture.
• 5. Return skillet to medium-high heat, add remaining teaspoon oil, and heat until shimmering. Add spinach and cook, stirring frequently, until wilted, about 3 minutes. Transfer spinach to paper towel–lined plate and drain 2 minutes. Stir into eggplant mixture.
• 6. TO ASSEMBLE: Spray 13 by 9-inch baking dish with vegetable oil spray. Spread 1 cup tomato sauce in bottom of baking dish; shingle 4 noodles on top of sauce. Spread half of vegetable mixture over noodles, followed by half of olives, half of cream sauce, and 1 cup of mozzarella. Repeat layering with 4 noodles, 1 cup tomato sauce, remaining vegetables, remaining olives, remaining cream sauce, and 1 cup mozzarella. Place remaining 4 noodles on top layer of cheese. Spread remaining 1 cup tomato sauce over noodles and sprinkle with remaining 1 cup mozzarella. Lightly spray large sheet of aluminum foil with vegetable oil spray and cover lasagna. Bake until -bubbling, about 35 minutes. Cool on wire rack 25 minutes. Cut into pieces, sprinkle with basil, and serve.

Perfect Pizza Dough

2 tsp yeast 1 1/4 cups warm water 1 1/2 cups wheat bread flour 3 cups white bread flour 1 tsp molasses 2 tbsp olive oil 1 1/2 tsp kosher salt Add water to mixer (paddle attachment). Sprinkle yeast over the top, stir. Add wheat flourand mix on low. Then molasses, olive oil, and salt. Mix thoroughly. Add remaining flour until the dough forms a ball. If the dough is ticky add a few more tablespoons flour until the dough is soft but not sticky. Switch to kneading hook. Knead for 7 minutes. Let rise for an hour. Punch down and roll out. Preheat oven To 450 with a sheet pan in the oven. Brush heated pan with olive oil. Lay rolled dough out and use your fingers to stretch the dough out a little further. Top with toppings. Bake 15 minutes on the very bottom of the oven. Makes 2 large pizzas. dough will keep for two days in the refrigerator.

Teething biscuits

1 large egg
Scant 1/3 cup sugar
2 1/4 cups wheat flour
1 tablespoon ground flax
1/4 teaspoon salt
1/2 teaspoon vanilla
1/2 teaspoon cardamom or cinnamon
1-2 tablespoons ground brown rice (optional) for texture

Beat egg and sugar together. Mix flour, salt, baking powder, flax, cinnamon and rice together in a small bowl. Add vanilla to egg/sugar. Add flour mixture, add 1 tablespoon water., and mix for 5 min. Chill for 15 min. Shape into a 10 by 6 inch rectangle using water on your hands and rolling pin. Cut into 3 by 1/2 inch strips. Yielding 40 biscuits. Spay pan with Non stick spray. Bake at 325 for 25 min.

Texas sheet cake

Serves 24

Toast the pecans in a dry skillet over medium heat, shaking the pan occasionally, until golden and fragrant, about 5 minutes.

Ingredients Cake

• 2 cups all-purpose flour
• 2 cups sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs plus 2 yolks
• 2 teaspoons vanilla extract
• 1/4 cup sour cream
• 8 ounces semisweet chocolate, chopped
• 4 tablespoons unsalted butter
• 3/4 cup vegetable oil
• 3/4 cup water
• 1/2 cup Dutch-processed cocoa powder

Chocolate Icing

• 8 tablespoons (1 stick) unsalted butter
• 1/2 cup heavy cream
• 1/2 cup Dutch-processed cocoa powder
• 1 tablespoon light corn syrup
• 3 cups confectioners' sugar
• 1 tablespoon vanilla extract
• 1 cup toasted pecans, chopped

Instructions

• 1. For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease 18- by 13-inch rimmed baking sheet. Combine flour, sugar, baking soda, and salt in large bowl. Whisk eggs and yolks, vanilla, and sour cream in another bowl until smooth.
• 2. Heat chocolate, butter, oil, water, and cocoa in large saucepan over medium heat, stirring occasionally, until smooth, 3 to 5 minutes. Whisk chocolate mixture into flour mixture until incorporated. Whisk egg mixture into batter, then pour into prepared baking pan. Bake until toothpick inserted into center comes out clean, 18 to 20 minutes. Transfer to wire rack.
• 3. For the icing: About 5 minutes before cake is done, heat butter, cream, cocoa, and corn syrup in large saucepan over medium heat, stirring occasionally, until smooth. Off heat, whisk in confectioners’ sugar and vanilla. Spread warm icing evenly over hot cake and sprinkle with pecans. Let cake cool to room temperature on wire rack, about 1 hour, then refrigerate until icing is set, about 1 hour longer. (Cake can be wrapped in plastic and refrigerated for up to 2 days. Bring to room temperature before serving.) Cut into 3-inch squares. Serve.

Lemon almond biscotti

Without chocolate 125 calories and 2.5 gr. fat per cookie. Yea! Makes 20

Ingredients
2 cups all-purpose flour
3/4 cup cornmeal
1 1/2 teaspoons baking powder
1 teaspoon salt
1 cup sugar
3 large eggs
3 tablespoons grated lemon zest (from about 3 to 4 lemons)
3/4 cup coarsely chopped whole almonds
18 ounces white chocolate chips
Directions
Preheat the oven to 325 degrees F.

Line a large baking sheet with parchment paper. In a large bowl, whisk together the flour, cornmeal, baking powder, and salt.

In another large bowl, beat the sugar and eggs with an electric mixture until pale yellow, about 3 minutes. Mix in the lemon zest and then the flour, and beat until just blended. (The dough will be sticky). Stir in the almonds. Let the dough rest for 5 minutes.

Divide the dough evenly into 2 equal mounds and place on the prepared baking sheet. With moist hands, space the dough evenly apart and form into 2 (9 by-3-inch) logs. Bake for 35 minutes until lightly browned. Cool for 5 minutes. Using a serrated knife, cut the logs crosswise into 3/4-inch-thick diagonal slices. Arrange the biscotti cut side down on the same baking sheet. Bake until the cookies are pale golden, about 25 minutes. Let cool completely.

Place the chocolate chips in a medium bowl. Place the bowl over a pan of simmering water, making sure the bottom of the pan does not touch the water. Stir until the chocolate is melted and smooth. Dip the end of each biscotti in the chocolate. Transfer the dipped biscotti to a wire rack, set over a baking sheet, until the chocolate has hardened. Store in an airtight container.

Giada de laurentes

SERVINGS: 20 (PER BISCOTTI); Calories: 268; Total Fat: 11 grams; Saturated Fat: 5.5 grams; Protein: 5 grams; Total carbohydrates: 39 grams; Sugar: 26 grams Fiber: 1 grams; Cholesterol: 40 milligrams; Sodium: 191 milligrams

Meatloaf Ina Style

• 1 tablespoon good olive oil
• 2 cups chopped yellow onions (2 onions)
• 1 teaspoon chopped fresh thyme leaves(dried works)
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 3 tablespoons Worcestershire sauce
• 1/3 cup canned chicken stock or broth
• 1 tablespoon tomato paste
• 2 1/2 pounds ground chuck (81 percent lean)
• 1/2 cup plain dry bread crumbs (recommended: Progresso)
• 2 extra-large eggs, beaten
• 1/2 cup ketchup (recommended: Heinz)

Directions

Preheat the oven to 325 degrees F.

Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.

In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meat loaf will be dense. Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper. Spread the ketchup evenly on top. Bake for 1 to 1 1/4 hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. (A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.) Serve hot.
Ina Garten

Black Bean Soup

Black Bean Soup with Bacon and Cilantro
recipe by Whitney Ingram
7 pieces bacon, chopped
1 bell pepper, diced
1/2 yellow onion, diced
3 garlic cloves, minced
1/2 teaspoon kosher salt
1 1/2 teaspoons dried oregano
1/2 dried California bay leaf
3 15 ounce cans black beans, rinsed and 1 1/2 cups beans set aside
5 cups low-sodium chicken stock
2 tablespoons chopped fresh cilantro


In a large pot over medium high heat, add bacon. Saute until bacon is cooked through. With a slotted spoon, remove bacon and set aside in a bowl. Reduce heat to medium and in remaining bacon fat, add red bell pepper, onion, garlic and salt. Saute until peppers and onions are softened, about 10 minutes. Add oregano, bay leaf, 2 1/2 cups black beans and chicken stock. Turn heat to high and bring to a boil. In a blender, add reserved 1 1/2 cups black beans and 1 cup of the chicken stock from the pot. Blend until beans are smooth. Pour into soup and stir well. Simmer over medium for 10 minutes. Before serving, stir in cooked bacon and cilantro.  *I added grilled Chicken and tortilla chips


Yields 6 servings.

St. Louis BBQ Pork Steak

Not as easy as the tried and true Ross bbq pork chops, but with a little effort this dinner is elevated to something special. Only 20-30 min hands on time. Serve with rice and steamed veggies for a low effort low stress dinner. Grill indoors or out.

Boston butt pork roast or pork shoulder steaks (6 steaks)
1 1/2 cups ketchup
2 cups American lager (Budweiser)
1/4 cup dark brown sugar
1/4 cup A-1
2 tablespoons cider vinegar
2 tablespoons worchestershire sauce
1 teaspoon hot sauce
1 teaspoon garlic powder (not salt)

Cut roast into inch thick steaks. Mix all sauce ingrediens together and pour into a 9x13 pan or disposable foil pan if using outdoor grill. Grill steaks until well crusted. Add meat to BBQ sauce. Cover and braise for 1 1/2 hours until tender (in oven at 325 or on your grill with all burners turned to low, grill closed.) Skim fat from sauce. Grill steaks lightly to caramelized sauce. Serve with reserved and skimmed sauce.

Lofthouse sugar cookies

Lofthouse Sugar Cookies

Makes 1 dozen

Ingredients
3 cups *cake flour (4 if rolling the dough out)
3 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter, room temperature
1 cup sugar
2 large eggs
2 tablespoons sour cream
1 teaspoon vanilla (or one vanilla bean)

Directions
In a medium bowl combine cake flour, baking powder and salt and set aside. 

Using an electric mixer cream together butter and sugar until light and fluffy.  Add in eggs one at a time stirring after each addition.  Stir in sour cream and vanilla until combined.  Gradually add in flour mixture combined.  

Chill dough for at least one hour in refrigerator. 

Preheat oven to 350 degrees.  Line baking sheet with parchment paper.  

Round cookies: Roll 3 tablespoons of dough into a ball.  Use flour on your hands if needed.  Place ball on baking sheet and flatten to about 1/2 inch thick, molding sides to keep round shape if necessary.  Continue with remaining dough, placing each 2 inches apart.  

If rolling: roll dough out onto a silicone baking mat to 1/4 inch thickness. These are best rolled out pretty thick. Flip rectangle of dough over to transfer to a baking sheet. Cut out cookies and remove scraps. Re-roll and cut more cookies.

Bake in preheated oven for 10. Cool for a 2-3 minutes on baking sheet, and transfer to wire rack to cool completely.  

Cream cheese Frosting

Ingredients
1/2 cup (1 stick) unsalted butter, soften
1/2 pkg cream cheese
2 cups confectioners sugar
1 teaspoon vanilla
food coloring (optional)

Directions
Using an electric mixer whip cream cheese and then butter together. Add vanilla. gradually add in confectioners sugar. blend on medium until fluffy.  Add in food color if desired. 

*substitute 1/4 cup corn starch plus 3/4 cups flour for cake every 2 cups of cake flour.

Pink Punch

Pink punch for a crowd 1 Can frozen Pink Lemonade concentrate 1 can pinapple juice concentrate 1 can cranraspberry concentrate 2 liters ginger ale Crushed ice Combine and stir Yummmmmm Makes about 30 small servings

On the fly cafe rio dressing

1/4 cup salsa verde
Juice of 1/2 a lime
1 jalapeño, seeded and chopped (I always keep a few in the freezer) optional
Shake of garlic powder or 1 clove minced
Few dashes neon green habanero hot sauce
3/4 cup high quality ranch dressing
Handful cilantro (stems welcome)

Blitz in the blender. Let sit 20 min and serve. Season with more hot sauce if desired. Serve as a "cafe Rio" salad by layering a warmed tortilla with cheddar, rice, beans (see my bean recipe on here), meat of your choice, and romaine lettuce. Garnish with cilantro, guacamole, pico de gallo, and a lime wedge if desired.

Best Drop Biscutis EVER

Best Drop Biscuits EVER

Posted by The Serious Eats Team, 11 Comments
November 9, 2007 at 8:00 AM
Favorite this!  (17)
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Tags: baking, biscuits, Cook's Illustrated, Thanksgiving, Thanksgiving breads
The following recipe is from Cook's Illustrated's November 2007 issue. The magazine's publisher, Chris Kimball, didn't mention it when he talked to us about the magazine's Thanksgiving coverage, but we love these biscuits so much we asked Kimball for permission to run it here on Serious Eats. You'll find it after the jump.
Ingredients
2 cups (10 ounces) unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon sugar
3/4 teaspoon table salt
1 cup cold buttermilk
8 tablespoons unsalted butter, melted and cooled slightly (about 5 minutes), plus 2 tablespoons melted butter for brushing biscuits

1
Adjust oven rack to middle position and heat oven to 475°F. Whisk flour, baking powder, baking soda, sugar, and salt in large bowl. Combine buttermilk and 8 tablespoons melted butter in medium bowl, stirring until butter forms small clumps.
2
Add buttermilk mixture to dry ingredients and stir with rubber spatula until just incorporated and batter pulls away from sides of bowl. Using greased 1/4-cup dry measure, scoop level amount of batter and drop onto parchment-lined rimmed baking sheet (biscuits should measure about 2 1/4 inches in diameter and 1 1/4 inches high). Repeat with remaining batter, spacing biscuits about 1 1/2 inches apart. Bake until tops are golden brown and crisp, 12 to 14 minutes.
3
Brush biscuit tops with remaining 2 tablespoons melted butter. Transfer to wire rack and let cool 5 minutes before serving.