Wednesday, April 27, 2011
Heat things up this Valentine’s Day with these decadent chocolate recipes from America’s Test Kitchen:
Chocolate Covered Strawberries
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.
Thursday, May 26, 2011
I confess, I am not a morning person, but making pancakes is worth getting up for. My nephew James and I have also discovered that these will taste much better if you have not showered and are still in your pajamas—really. This is a pretty standard pancake recipe. In the summer I make these with blueberries and peaches.
2 dozen pancakes
3 cups flour
1 tablespoon plus a pinch baking powder
2 teaspoons sugar
1 teaspoon salt
2 large eggs
1 quart buttermilk
6 tablespoons unsalted butter, melted
2 bananas, sliced into about 20 rounds
3 tablespoons unsalted butter
1 cup warm maple syrup
In a medium bowl, whisk dry ingredients. In a separate large bowl, whisk eggs. Whisk in buttermilk and butter. Whisk in the dry mix-just until incorporated—do not overmix. Let rest 5 minutes.
Heat a large nonstick saute or griddle pan to medium (about 350 degrees). Melt enough butter to spread a thin even film over the surface of the pan. Ladle about ¼ cup of batter per pancake into the pan and let it spread into a round. Let the pancake cook about 30 seconds.
Place 4 or 5 pieces of sliced banana onto the pancake and let cook until bubbles break the surface. Gently flip and cook about 1 minute (or until golden brown) on the other side. Serve with warm maple syrup.
(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.
Friday, August 17, 2012