Wednesday, April 27, 2011
Heat things up this Valentine’s Day with these decadent chocolate recipes from America’s Test Kitchen:
Join Chris Kimball and the test cooks on America’s Test Kitchen as they solve everyday cooking problems and bring you useful equipment reviews, trusted taste tests, and foolproof recipes.
By Susie Middleton | Wednesday, December 14, 2011
Even if you don’t have a gluten intolerance, you’ll find the tender, fluffy, and flavorful Gluten-Free Buttermilk Pancakes in this recipe irresistible! Rather than use a lot of cornstarch and refined rice flour, as many gluten-free recipes do, these pancakes are based on more nutritious, fiber-rich whole-grain brown rice flour and almond meal.
4-3/4 oz. (1 cup) brown rice flour
1-1/2 oz. (1/3 cup) almond meal
1 Tbs. cornstarch
2 tsp. baking powder
1/2 tsp. table salt
1 cup low-fat buttermilk
2 large eggs
1 Tbs. canola oil
1 Tbs. honey
1 tsp. pure vanilla extract
Pure maple syrup, for serving
Heat the oven to 200°F.
In a large bowl, whisk the brown rice flour, almond meal, cornstarch, baking powder, and salt. In a medium bowl, whisk the buttermilk, eggs, canola oil, honey, and vanilla. Stir the wet ingredients into the dry ingredients until combined.
Coat a large nonstick griddle or skillet with cooking spray and heat over medium-low heat until hot. Working in batches, ladle a scant 1/4 cup of the batter per pancake onto the griddle or skillet, leaving a few inches of space between each to allow for spreading. Cook until golden-brown on the bottom and beginning to dry around the edges, 1 to 2 minutes. Flip and cook the pancakes until the other side is golden-brown, 1 to 2 minutes more. Transfer to a large baking sheet and keep warm in the oven. Spray the griddle with a fresh coating of oil between each batch.
Serve the pancakes with the maple syrup.
Nutrition information (per serving):
Calories (kcal): 100; Fat (g): 4; Fat Calories (kcal): 40; Saturated Fat (g): .5; Protein (g): 3; Monounsaturated Fat (g): 1; Carbohydrates (g): 12; Polyunsaturated Fat (g): .5; Sodium (mg): 200; Cholesterol (mg): 30; Fiber (g): 1;
Susie Middleton is editor at large for Fine Cooking magazine.
Friday, August 6, 2010
Do you know Oleana restaurant in Cambridge? Or Sofra in Watertown? My good friend Ana Sortun is the genius behind those excellent restaurants, and in her book Spice, she shares some of her secrets. One of my addictions are her Deviled Eggs with Tuna and Black Olives. I encourage you to serve these at your next party, be it a luncheon, a barbecue, or a fancy dinner. That is assuming you don’t eat them before your guests arrive.
Prep time: 20 mins
Cook: 10 mins
Ready in: 30 mins
1 tablespoon extra virgin olive oil
1 cup minced fresh tuna (about 6 ounces)
1 scallion, minced
1/2 cup minced celery
Tiny pinch curry
Salt and pepper
8 hard-boiled eggs, split in half lengthwise, with yolks and whites separated
1 cup thick mayonnaise, preferably homemade
1 tablespoon chopped parsley
8 black olives, pitted and finely chopped
1 plum tomato, finely chopped
Heat oil in a medium saucepan over high heat.
Add the tuna, scallion, celery, curry and salt and pepper.
Cook until the tuna is just opaque, about 3 minutes. Cool and drain well.
In a small mixing bowl, mash the egg yolks with a fork. Stir in the mayonnaise, tuna, and
parsley. Season with salt and pepper.
Season the egg whites with salt and pepper and fill their centers with heaping spoonfuls of the tuna egg filling. Top each with a black olive and tomato.
(From Ana Sortum, Spice)
Tuesday, December 21, 2010
Tuesday, December 7, 2010
Friday, August 6, 2010
I watch the fields grow all summer long, waiting for the first opportunity to get my hands on a couple ears of fresh corn. And what goes better with corn than its farm field cousin, tomatoes? One of the best places to get corn has to be Verrill Farm in Concord, MA and this corn and tomato tart recipe is their idea.
Total time: 60 minutes; active time: 30 minutes
Yield: 8 to 12 servings
3 tablespoons olive oil
1/2 cup chopped onion
1 clove garlic, chopped
5 ears corn, kernels cut off
kosher or sea salt
freshly ground black pepper
1/4 cup grated cheddar cheese
½ pint cherry tomatoes, cut in half
3 scallions, chopped
2 large eggs
1/2 cup milk
1/2 cup heavy cream
Baked pie crust (see recipe below)
Heat oven to 375°
In a medium saucepan over medium heat, sauté onions and garlic in olive oil until onions are translucent, 3 to 5 minutes. Add corn and cook about 8 minutes. Season to taste with salt and pepper.
Put half of corn mixture in pre-baked pie crust. Layer cheese evenly on top. Add remaining corn mixture. Scatter cherry tomatoes and scallions on top.
In a small bowl, whisk eggs, milk, and cream; pour egg mixture over tart.
Bake 30 minutes until tart is golden brown.
This recipe is for a 9-by-10-inch pie pan (a tart pan may also be used)
3/4 cups flour
6 tablespoons unsalted butter
1/4 teaspoon salt
2 tablespoons cold water
Heat oven to 375 degrees.
In a food processor, pulse together flour, butter, and salt until mixture resembles corn kernels.
Add water and pulse just until the mixture forms a ball. Roll out dough and place in pie pan. Cover with parchment paper and a handful of dried beans or pie weights.
Bake 15 minutes. Let crust cool and add filling.
Annie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine's food coverage, both as an editor and as a contributor of feature stories and columns.