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.
By Amy Traverso | Tuesday, October 18, 2011
Also called a German pancake, this egg-leavened breakfast dish is like a sweeter version of Yorkshire pudding and a close cousin of the popover. I love it because it solves my eternal breakfast dilemma, providing the sweetness of pancakes, without the sleepiness that follows an all-carb feast. It also takes very little time to make, but looks so impressive, all golden and puffed up, when you bring it to the table.
Apple Notes: A sweeter apple pleases my morning taste buds better than an acidic one. Favorite firm-sweet varieties include Baldwin, Ginger Gold, Gravenstein, Honeycrisp, Jazz, and Piñata. Equipment: 12-inch cast iron or other heavy-bottomed skillet
Makes: 4 servings
Active time: 20 minutes
Total time: 35 minutes
¾ cup (110 g) all-purpose flour
1 tablespoon granulated sugar
½ teaspoon ground cinnamon
1 teaspoon kosher salt
3 tablespoons (43 g) unsalted butter
1½ large firm-sweet apples (about 12 ounces total; see Apple Notes) peeled, cored, and cut into ?-inch-thick rings
5 large eggs
1 cup (240 ml) whole or 2% milk
Confectioners' sugar for sprinkling
1. Sift the flour into a medium bowl, then stir in the sugar, cinnamon, and salt. In a separate bowl, whisk together the eggs and milk for about 1 minute; the mixture should be frothy and drizzle from the whisk in a thin stream. Set aside.
2. Preheat the oven to 425ºF and set a rack in the middle position. Melt the butter in a skillet over medium heat. Lay the apple slices in the butter and cook, without stirring, for 2 minutes. Gently flip the slices and cook until tender, about 2 more minutes.
3. Working quickly, add the flour mixture to the egg mixture and whisk just to combine. Pour the batter into the hot skillet with the apples, then transfer the skillet to the oven. Bake until the pancake is puffed and golden, 10 to 14 minutes. Sprinkle with confectioners' sugar and serve immediately from the skillet, with lemon wedges to squirt over the top.Free-Form Apple-Pear-Cranberry Tart
Thursday, May 26, 2011
Monday, March 14, 2011
Friday, August 6, 2010
Monday through Friday, I eat breakfast on the go—usually a cup of coffee and a bowl of yogurt with granola. Store bought granola can have some hidden ingredients, too much salt, and sugar as well as extra calories that may not be the best way for you to start the day.
Preparation Time: 20 minutes
Start to Finish Time: 1.5 hours
Yield: about 5 cups
3 cups rolled oats
1 cup whole almonds
3/4 cup shredded coconut
1/3 cup plus 2 tablespoons dark brown sugar
1/3 cup plus 2 tablespoons maple syrup
1/4 cup vegetable oil
3/4 teaspoon kosher or sea salt
1 cup raisins or chopped dried cherries
Heat oven to 250.° In a large bowl, combine all ingredients except raisins (or cherries); make sure oats, almonds, and coconut are well coated with sugar, syrup, and oil. Spread out on one large baking sheet (or two small sheets). Bake 1 hour, stirring every 15 minutes for even browning.
Remove the sheet from the oven and let cool on wire racks. Scoop or pour granola into a large bowl, add raisins or cherries, and mix well. Store in well-sealed containers at room temperature up to two weeks.
(Courtesy: Yankee Magazine)
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.