Stacked chicken enchiladas (cooks country)

Ingredients

1	tablespoon vegetable oil
1	onion, chopped fine
3	tablespoons chili powder
2	teaspoons ground cumin
2	(8-ounce) cans tomato sauce
¾	cup low-sodium chicken broth
½	teaspoon salt
1	rotisserie chicken, skin discarded, meat shredded into bite-size pieces
1½	cups shredded Mexican cheese blend
2	tablespoons finely chopped fresh cilantro
12	(6-inch) corn tortillas

Directions

1. Adjust oven rack to middle position and heat oven to 400 degrees. Heat oil in large saucepan over medium-high heat until shimmering. Cook onion until softened, about 5 minutes. Add chili powder and cumin and cook until fragrant, about 30 seconds. Stir in tomato sauce, broth, and salt and simmer until slightly thickened, about 5 minutes. Cover and keep warm. 2. Toss chicken, 1/4 cup sauce, 1 cup cheese, and cilantro in bowl. Spread 1/2 cup sauce in 8-inch square baking dish. Stack tortillas on plate and microwave, covered, until pliable, about 1 minute. Place 4 tortillas over bottom of dish and cover with half of chicken mixture. Top with 4 tortillas and half of remaining sauce. Cover with remaining chicken mixture, tortillas, sauce, and cheese. 3. Wrap with foil and bake until heated through, about 15 minmove foil and bake until cheese is lightly browned, about 5 minutes. Serve.

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SHREDDED BEEF TACOS (CARNE DESHEBRADA) atk

SHREDDED BEEF TACOS (CARNE DESHEBRADA)

From Cook's Illustrated | March/April 2014

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WHY THIS RECIPE WORKS:

In order to achieve a moist, tender, and richly flavored beef taco filling, we cooked boneless short ribs slowly and gently in a covered Dutch oven over a sauce base of dark beer, vinegar, and dried ancho chiles. In order to maximize browning during the braise (and skip searing beforehand), we… read more

Shredded Beef Tacos (Carne Deshebrada)

Classic shredded beef tacos are known for their robust meatiness. So why do most recipes use a marginally beefy cut and throw a ton of meaty flavor down the drain?

Watch the Video

SERVES 6 TO 8

Use a full-bodied lager or ale such as Dos Equis or Sierra Nevada. If you can’t find queso fresco, substitute feta. If your Dutch oven does not have a tight-fitting lid, cover the pot tightly with a sheet of heavy-duty aluminum foil and then replace the lid. To warm the tortillas, place them on a plate, cover them with a damp dish towel, and microwave them for 60 to 90 seconds. The shredded beef also makes a great filling for empanadas, tamales, and chiles rellenos.

INGREDIENTS

• BEEF

• 1 1/2cups beer
• 1/2cup cider vinegar
• 2ounces (4 to 6) dried ancho chiles, stemmed, seeded, and torn into 1-inch pieces
• 2tablespoons tomato paste
• 6garlic cloves, lightly crushed and peeled
• 3bay leaves
• 2teaspoons ground cumin
• 2teaspoons dried oregano
• Salt and pepper
• 1/2teaspoon ground cloves
• 1/2teaspoon ground cinnamon
• 1large onion, sliced into 1/2-inch-thick rounds
• 3pounds boneless beef short ribs, trimmed and cut into 2-inch cubes

• CABBAGE-CARROT SLAW

• 1cup cider vinegar
• 1/2cup water
• 1tablespoon sugar
• 1 1/2teaspoons salt
• 1/2head green cabbage, cored and sliced thin (6 cups)
• 1onion, sliced thin
• 1large carrot, peeled and shredded
• 1jalapeño chile, stemmed, seeded, and minced
• 1teaspoon dried oregano
• 1cup chopped fresh cilantro
• 18(6-inch) corn tortillas, warmed
• 4ounces queso fresco, crumbled (1 cup)
• Lime wedges

INSTRUCTIONS

1. 1. FOR THE BEEF: Adjust oven rack to lower-middle position and heat oven to 325 degrees. Combine beer, vinegar, anchos, tomato paste, garlic, bay leaves, cumin, oregano, 2 teaspoons salt, 1/2 teaspoon pepper, cloves, and cinnamon in Dutch oven. Arrange onion rounds in single layer on bottom of pot. Place beef on top of onion rounds in single layer. Cover and cook until meat is well browned and tender, 2 1/2 to 3 hours.
   2. FOR THE CABBAGE-CARROT SLAW: While beef cooks, whisk vinegar, water, sugar, and salt in large bowl until sugar is dissolved. Add cabbage, onion, carrot, jalapeño, and oregano and toss to combine. Cover and refrigerate for at least 1 hour or up to 24 hours. Drain slaw and stir in cilantro right before serving.
   3. Using slotted spoon, transfer beef to large bowl, cover loosely with aluminum foil, and set aside. Strain liquid through fine-mesh strainer into 2-cup liquid measuring cup (do not wash pot). Discard onion rounds and bay leaves. Transfer remaining solids to blender. Let strained liquid settle for 5 minutes, then skim any fat off surface. Add water as needed to equal 1 cup. Pour liquid in blender with reserved solids and blend until smooth, about 2 minutes. Transfer sauce to now-empty pot.
   4. Using two forks, shred beef into bite-size pieces. Bring sauce to simmer over medium heat. Add shredded beef and stir to coat. Season with salt to taste. (Beef can be refrigerated for up to 2 days; gently reheat before serving.)
   5. Spoon small amount of beef into each warm tortilla and serve, passing slaw, queso fresco, and lime wedges separately.

GIVING BEEF(INESS) A BOOST

We found that many recipes for the shredded beef taco filling known as carne deshebradaproduced results that weren’t actually all that beefy. To improve meatiness, we used short ribs, one of the most flavorful braising cuts we know, and cut them into 2-inch cubes for faster cooking. We also propped up the cubes on onion rounds so that the exposed portions would brown during the 2-plus hours of cooking—thus avoiding the fuss of searing the meat before cooking.

TO IMPROVE MEATINESS: Sliced onion lifts the short ribs above the braising liquid, which delivers more browning—and more meaty flavor.

FOR MAXIMUM FLAVOR, KEEP THE COOKING LIQUID

Many recipes for carne deshebrada call for braising the meat, shredding it, and tossing it in a sauce made separately. Meanwhile, the braising liquid is thrown out. We use a lesser amount of cooking liquid; add dried chiles, tomato paste, garlic, herbs, and warm spices to it; and puree it—and all its meaty flavor—into a sauce. For depth and brightness, we forgo water (or even broth) as the braising liquid in favor of a combination of beer and vinegar.

Spring vegetable pasta ATK

Spring Vegetable Pasta

From America's Test Kitchen Season 12: Pasta, Please

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WHY THIS RECIPE WORKS:
For a fresh version of a pasta primavera recipe, we used a pair of spring classics—asparagus and green peas—plus other flavor-packed vegetables and aromatics. We found that by sautéing the vegetables in stages in a large Dutch oven, we could ensure that each one maintained its crisp-tender… read more
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.

TECHNIQUE

FOR BETTER FLAVOR, COOK PASTA LIKE RISOTTO

To deepen the overall flavor of our Spring Vegetable Pasta and add body to the sauce, we cooked the pasta like rice.


1. TOAST PASTA Sautéing the raw pasta in oil, as you would raw rice for risotto, gives it a golden brown color and nutty, rich flavor.


2. ADD WINE A cup of white wine introduced to the pot gets absorbed by the pasta, further contributing to the dish's flavor.


3. ADD BROTH Instead of using water, we boil the pasta in vegetable broth (simmered first with vegetable peelings to concentrate its flavor).


4. COOK UNTIL CREAMY As the pasta cooks, it gets coated in the creamy, starch-thickened broth. No need to add any actual cream.


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Featherbed eggs (cooks country)

Featherbed Eggs
From Cook's Country | October/November 2013
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WHY THIS RECIPE WORKS:
Most recipes for this cornbread-based strata call for making homemade cornbread, cutting it into cubes, and staling it in the oven before proceeding with the usual strata protocol—mixing the bread with custard and letting it sit overnight. To speed up the process, we bake our cornbread on a… read more

SERVES 10 TO 12

To weigh down the assembled strata so the custard permeates the bread, fill two 1-quart zipper-lock bags with rice or sugar and lay them side by side over the plastic-covered surface. Serve the strata with hot sauce.

INGREDIENTS

CORNBREAD
1 cup (5 ounces) cornmeal
1 cup (5 ounces) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons pepper
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 1/3 cups whole milk
2 large eggs, lightly beaten
CUSTARD
10 ounces sharp cheddar cheese, shredded (2 1/2 cups)
6 scallions, sliced thin
4 1/2 cups whole milk
6 large eggs, lightly beaten
2 teaspoons salt
INSTRUCTIONS

1. FOR THE CORNBREAD: Adjust oven rack to middle position and heat oven to 400 degrees. Line rimmed baking sheet with parchment paper and spray with vegetable oil spray.

2. Whisk cornmeal, flour, baking powder, baking soda, pepper, salt, and cayenne together in bowl. Whisk milk and eggs together in separate bowl. Whisk milk-egg mixture into cornmeal mixture until just combined. Pour batter into prepared sheet and spread to cover entire sheet. Bake until lightly browned and edges of cornbread pull away from sides of sheet, 17 to 19 minutes. Let cornbread cool in sheet on wire rack for 10 minutes.

3. FOR THE CUSTARD: Spray 13 by 9-inch baking dish with oil spray. Tear cornbread into 1-inch pieces and place in prepared dish. Add 1½ cups cheddar and scallions to cornbread and toss to combine. Whisk milk, eggs, and salt in bowl; pour custard over cornbread mixture. Top casserole with remaining 1 cup cheddar. Cover with plastic wrap, weigh down, and refrigerate for 6 to 24 hours.

4. Adjust oven rack to middle position and heat oven to 325 degrees. Remove weights from casserole and discard plastic. Bake until lightly browned and center registers 170 degrees, 50 to 60 minutes. Let rest for 15 minutes. Serve.

TEST KITCHEN TECHNIQUE: CORNBREAD QUICKER
Before we could even think about starting our strata, we needed to bake and stale cornbread for its base. But would the extra work torpedo the whole concept? Not if we could simplify. So we cooked cornbread in sheet form rather than baking it in the usual deeper pan. Spread thin, the batter baked very quickly. We let it overbake slightly so we could skip the step of staling or toasting it. No need to neatly cube it either; we tore up the sheet with our hands.


FASTER, DRIER, EASIER: We bake the cornbread in a thin sheet.

Lasagna al Forno (best lasagna ever!)

Total Time: 2 hr 40 min
Prep: 1 hr 10 min
Cook: 1 hr 30 min
Yield: 12 servings
Ingredients
1 pound dried lasagna noodles
Olive oil
1 onion, chopped
2 cloves garlic, sliced
2 tablespoons fresh basil, chopped
2 tablespoons fresh oregano, chopped
3 bay leaves
1 1/2 pounds ground beef
1 pound ground Italian sausage
6 ounces tomato paste, (1 can)
30 ounces ricotta cheese, (2 containers)
1/4 cup Italian flat-leaf parsley, finely chopped
2 tablespoons fresh oregano, chopped
Salt and black pepper, to taste
2 eggs, lightly beaten
1/2 cup grated Parmesan cheese
4 cups tomato sauce, prepared
1 pound mozzarella cheese, shredded
Grated Parmesan and mozzarella, for topping
Directions
Cook the lasagna noodles in plenty of boiling salted water until pliable and barely tender, about 10 minutes. Stir with a wooden spoon to prevent sticking. Drain the noodles thoroughly, coat with olive oil keep them moist and easy to work with.

Coat a large skillet with olive oil. Saute over medium heat, onion, garlic and herbs. Cook 5 minutes. Brown beef and sausage until no longer pink, about 15 minutes. Drain fat into a small container and discard. Stir in the tomato paste completely. Set aside to cool.

In a mixing bowl, combine ricotta, parsley and oregano. Stir in beaten eggs. Add Parmesan, season with salt and pepper.

To assemble the lasagna: Coat the bottom of a 13 by 9-inch pan with a ladle full of tomato sauce. Arrange 4 noodles lengthwise in a slightly overlapping layer on the sauce. Then, line each end of the pan with a lasagna noodle. This forms a collar that holds in the corners. Spread 1/2 of the meat mixture over the pasta. Dollop 1/2 of the ricotta mixture over the meat, spread to the edges with a spatula. Sprinkle 1/2 of the mozzarella on top of the ricotta. Top with a ladle full of tomato sauce, spread evenly. Repeat with the next layer of noodles, meat, cheeses and sauce. Top last layer with noodles, sauce and shredded mozzarella and Parmesan. Tap the pan to force out air bubbles. Bake in a preheated 350 degree oven for 1 hour. Remove from oven. Let lasagna rest for 30 minutes so the noodles will settle and cut easily. Cut into 2-inch squares and serve.

About this Recipe
SHOW: Food 911
EPISODE: Lousy Lasagna -Orlando FL/Lady Marmalade -Cathedral City CA
Recipe courtesy Tyler Florence

Mom's Oriental Salad

1 large head of cabbage chopped

4-6 oz slivered almonds

3 or 4 green onions chopped

2 packages Oriental Top Ramen noodles

Dressing

2/3 cup red wine vinegar

2/3 cup vegetable oil

1/4 cup sugar
 2 tsp salt

1/2 tsp pepper

1/2 tsp garlic powder

2 packages Oriental seasoning packet from Top Ramen

Put all ingredients in a mason jar and shake well. 

Dress the salad right before serving.

Candy Cane Pinwheels

Candy Cane Pinwheels

From Cook's Country | December/January 2008

Why this recipe works:

This Candy Cane Pinwheel recipe features the flavors of a candy cane in a pretty cookie and makes a perfect addition to any holiday dessert table. We found the trick to the Candy Cane Pinwheels recipe was to add the food coloring one drop at a time until we got the desired color. (We could always add more coloring, but it’s not possible to take much out.) It was also helpful to sandwich the dough between sheets of parchment or waxed paper when rolling it out to ensure the dough didn’t stick to the rolling pin.
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Makes about 4 1/2 dozen

Grind the peppermint candies in a food processor until they are pulverized.

Ingredients

• 3 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 16 tablespoons unsalted butter (2 sticks), softened
• 1 cup sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• 1/2 cup finely ground peppermint candies (about 20)
• 6 drops red food coloring

Instructions

1. Whisk flour, baking powder, and salt in bowl. With electric mixer on medium-high speed, beat butter and sugar until light and fluffy, about 2 minutes. Beat in egg until incorporated. Reduce speed to low, add flour mixture, and mix until dough forms, about 1 minute. Remove half of dough from bowl and reserve. Add extracts, candy, and food coloring to remaining dough and mix until combined.

2. Place reserved dough between 2 sheets of parchment paper and roll into 14 by 8-inch rectangle. Repeat with peppermint dough, then place on top of plain dough and press gently to adhere. With long side facing you, roll dough into log. Wrap dough in plastic wrap and refrigerate until firm, at least 2 hours or up to 3 days.

3. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Line 2 baking sheets with parchment paper. Slice chilled dough into 1/4-inch rounds and place 1 inch apart on prepared baking sheets. Bake until edges are just golden, 12 to 14 minutes, switching and rotating sheets halfway through baking. Let cool 10 minutes on sheet, then transfer to wire rack and cool completely. Repeat with remaining dough. (Cookies can be stored in airtight container at room temperature for up to 1 week.)

Cinnamon Rolls

Cinnamon Rolls
Adapted by Our Best Bites from Allrecipes

Dough

1 cup milk

4 Tbs butter, cut into chunks

3 1/4 – 3 1/2 cups all-purpose flour, divided

1 (.25 ounce) package instant or ‘rapid rise’ yeast (about 2 1/4 tsp)

1/4 cup white sugar

1/2 teaspoon salt

1 egg 

Filling

1 cup brown sugar, packed

1 1/2 tablespoon ground cinnamon

1/2 cup butter, softenedIcing
1 1/2 C powdered sugar
2 T melted butter
1/2 tsp vanilla
1-2 Tbs milk 

Dough: Place milk and 4 Tbs butter in a microwave safe bowl. Heat on high for 1 minute 30 seconds. Butter should be at least partially melted. Stir and set aside. In a large mixing bowl whisk together 2 C flour, yeast, white sugar, and salt. When milk mixture has cooled to warm (not hot) add it to the flour mixture along with the egg while the beater (paddle attachment for those using a stand mixer) is running. Beat until well combined, about 1 minute. (Switch to the dough hook now) Add remaining flour only until dough barely leaves the sides of the bowl. It should be very soft and slightly sticky. Continue to let the dough knead for 5 minutes. If you are not using a stand mixer, turn dough out onto floured surface and knead for 5 minutes by hand. Turn dough out onto a floured surface and let rest for about 10 minutes while you make the filling.  

Filling: make sure butter is softened well. Mix with brown sugar and cinnamon.

Assembly: Roll dough into a rectangle about 12 x 14 inches. Spread brown sugar mixture (it will be slightly thick, you might have to “crumble” it) over the surface and use your fingers or the back of a spoon to gently spread around. Roll up from the longer side of the rectangle and pinch edges closed. Score the roll into 12 equal pieces and then cut into rolls. Place in a 9 x 13 pan that has been sprayed with cooking spray. Cover pan with a clean towel and let rise in a warm place for about 30 minutes. In the mean time, preheat oven to 350 degrees.
When rolls have finished rising bake for 15-20 minutes or until light golden brown. If desired spread with icing while still warm. Makes 12 rolls.

Slow-Cooker Barbecued Beef Tips

Why this recipe works:

Browning our Slow-Cooker Barbecued Beef Tips in a skillet not only improved the flavor and texture of the beef, but also created the foundation for a concentrated sauce that would become a main component of the dish. To get a grilled flavor, we needed to keep the meat away from the juices in… read more

Serves 6 to 8

Flap meat is sold in different configurations: as whole steaks, strips, and pieces. For this recipe, buy a whole steak and cut it into 2-inch pieces yourself. You'll need a metal steamer basket and five 10-inch skewers.

Ingredients

• 3 tablespoons soy sauce
• 3 tablespoons tomato paste
• 3 tablespoons dark brown sugar
• Salt and pepper
• 3 1/2 pounds beef flap meat, cut into 2-inch pieces
• 3 tablespoons vegetable oil
• 1 onion, chopped fine
• 2 garlic cloves, minced
• 1 cup tomato sauce
• 1 cup ketchup
• 2 teaspoons cider vinegar
• 1 teaspoon hot sauce

Instructions

1. 1. Combine soy, tomato paste, brown sugar, and ½ teaspoon pepper in 13 by 9-inch baking dish. Pat steak dry with paper towels and thread onto skewers.
   
   2. Heat 2 teaspoons oil in large skillet over medium-high heat until just smoking. Brown 3 skewers on all sides, about 5 minutes. Transfer to baking dish with soy mixture and turn to coat. Repeat with additional 2 teaspoons oil and remaining skewers.
   
   3. Add onion, remaining oil, and ½ teaspoon salt to now-empty skillet and cook over medium heat until onions are browned, 6 to 8 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add tomato sauce and ½ cup ketchup and cook, scraping up any browned bits, until very thick, 3 to 5 minutes. Transfer mixture to slow cooker.
   
   4. Set inverted metal steamer basket in slow cooker. Following photo 3, place skewers on steamer basket, scraping soy mixture over meat. Cover and cook on low until meat is tender, 5 to 6 hours (or cook on high 4 to 5 hours).
   
   5. Transfer skewers to serving dish, slide steak off skewers, and tent with foil. Pour juices into bowl, let settle, then skim fat. Transfer 2½ cups defatted juices and remaining ketchup to medium saucepan and bring to boil. Simmer over medium heat until reduced to 1½ cups, about 10 minutes. Stir in vinegar and hot sauce. Season with salt and pepper. Pour 1 cup sauce over steak tips. Serve, passing remaining sauce at table. (Steak tips can be refrigerated in airtight container for 2 days.)
   

Getting Barbecue Flavor from the Slow Cooker. Really.

To simulate the flavor of grilled steak tips in the slow cooker, you have to compensate for the juices released form the meat.

1. SEAR Brown the skewered steak tips in a skillet to intensify the flavor of both the meat and the sauce.

2. COAT Once the meat is browned, coat it with a potent wet rub.

3. ELEVATE Lay the skewers on an inverted steamer basket to keep them out of the liquid.

Grown-Up Grilled Cheese Sandwiches with Gruyere and Chives

Why this recipe works:

In an attempt to liven up grilled cheese, some add so many ingredients that the cheese is an afterthought. Our grown-up grilled cheese sandwiches start with flavorful aged Gruyère to which we add a small amount of wine and Brie. These two ingredients help the aged cheddar melt evenly without becoming greasy. A little bit of fresh chives increases the sandwiches’ complexity without detracting from the cheese, and a smear of mustard butter livens up the bread.
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Serves 4

Look for a Gruyère aged for about one year (avoid Gruyère aged for longer; it won’t melt well). To quickly bring the Gruyère to room temperature, microwave the pieces until warm, about 30 seconds. The first two sandwiches can be held in a 200-degree oven on a wire rack set in a baking sheet.

Ingredients

• 7 ounces Gruyère cheese, cut into 24 equal pieces, room temperature
• 2 ounces Brie cheese, rind removed
• 2 tablespoons dry white wine or vermouth
• 4 teaspoon minced fresh chives
• 3 tablespoons unsalted butter, softened
• 1 teaspoon Dijon mustard
• 8 slices hearty rye sandwich bread

Instructions

1. 1. Process Gruyère, Brie, and wine in food processor until smooth paste is formed, 20 to 30 seconds. Add chives and pulse to combine, 3 to 5 pulses. Combine butter and mustard in small bowl.
   
   2. Working on parchment paper–lined counter, spread mustard butter evenly over 1 side of slices of bread. Flip 4 slices of bread over and spread cheese mixture evenly over slices. Top with remaining 4 slices of bread, buttered sides up.
   
   3. Preheat 12-inch nonstick skillet over medium heat for 2 minutes. (Droplets of water should just sizzle when flicked onto pan.) Place 2 sandwiches in skillet; reduce heat to medium-low; and cook until both sides are crispy and golden brown, 6 to 9 minutes per side, moving sandwiches to ensure even browning. Remove sandwiches from skillet and let stand for 2 minutes before serving. Repeat with remaining 2 sandwiches.
   

Mediterranean Chopped Salad

Why this recipe works:

To prevent the cut-up produce in our chopped salad recipe from exuding moisture, we turned to techniques like seeding the cucumbers and quartering the cherry tomatoes before salting them to expose more surface area to the salt. An assertive combination of equal parts oil and vinegar delivered the bright acidic flavor we were looking for in our dressing for our chopped salad recipe. Briefly marinating the other ingredients in the dressing delivered an additional flavor boost.
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Serves 4 as a light entrée and 6 as a side dish

For information on how to prepare the cucumbers, see Seeding and Chopping Cucumbers, below.

Ingredients

• 1 medium cucumber, peeled, halved lengthwise, seeded, and cut into 1/2-inch dice (about 1 1/4 cups)
• 1 pint grape tomatoes, quartered (about 1 1/2 cups)
• Table salt
• 3 tablespoons extra virgin olive oil
• 3 tablespoons red wine vinegar
• 1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)
• 1 (14-ounce) can chickpeas, drained and rinsed
• 1/2 cup chopped pitted kalamata olives
• 1/2 small minced red onion (about 1/4 cup)
• 1/2 cup roughly chopped fresh parsley
• 1 romaine heart, cut into 1/2-inch pieces (about 3 cups)
• 4 ounces feta cheese, crumbled (about 1 cup)
• Ground black pepper

Instructions

1. 1. Combine cucumber, tomatoes, and 1 teaspoon salt in colander set over bowl and let stand 15 minutes.
   
   2. Whisk oil, vinegar, and garlic together in large bowl. Add drained cucumber and tomatoes, chickpeas, olives, onion, and parsley; toss and let stand at room temperature to blend flavors, 5 minutes.
   
   3. Add romaine and feta; toss to combine. Season with salt and pepper and serve.
   

Technique

Seeding and Chopping Cucumbers

1. Peel cucumber, cut in half lengthwise, and scoop out seeds with spoon.

2. Cut each half crosswise into 2- or 3-inch pieces.

3. Place each piece cut-side up on cutting board; slice lengthwise into even batons.

4. Cut batons crosswise into even dice.