Cooking

Valentine's Day Recipes

Wednesday, April 27, 2011
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Heat things up this Valentine’s Day with these decadent chocolate recipes from America’s Test Kitchen:

Chocolate Covered Strawberries
Chocolate Chewies
Chocolate-Raspberry Torte

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. 

Pasta With Roasted Cauliflower, Arugula, And Prosciutto

By Susie Middleton   |   Wednesday, December 7, 2011
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butternut squash stew
 

Pasta night just got a bit more interesting, and delicious, thanks to this recipe for pasta with roasted cauliflower, arugula, and prosciutto. It’s a dish that loads your plate with color and flavor.

Serves: 4

Ingredients
Kosher salt
One-half medium head cauliflower, cored and cut into 3/4-inch florets (3-1/2 cups)
1 pint grape tomatoes
3 Tbs. extra-virgin olive oil
Freshly ground black pepper
9 large fresh sage leaves
4 large cloves garlic, peeled
6 thin slices prosciutto (about 4 oz.)
12 oz. dried orecchiette
5 oz. baby arugula (5 lightly packed cups)
3/4 cup grated Parmigiano-Reggiano

Directions

Position a rack in the lower third of the oven and heat the oven to 425°F. Bring a large pot of well-salted water to a boil.

Toss the cauliflower, tomatoes, oil, 3/4 tsp. salt, and 1/2 tsp. pepper on a rimmed baking sheet; spread in a single layer. Roast, stirring once or twice, until the cauliflower begins to turn golden and tender, about 15 minutes.

Meanwhile, pulse the sage and garlic in a food processor until minced. Add the prosciutto and pulse until coarsely chopped. Once the cauliflower is golden, toss the herb mixture into the vegetables and continue to roast until fragrant and the cauliflower is golden brown, 5 to 7 minutes.

Boil the orecchiette until al dente, 9 to 10 minutes. Reserve 1 cup pasta-cooking water. Drain the pasta and return it to the pot. Stir in the roasted cauliflower mixture, arugula, cheese, and enough pasta water to moisten. Season to taste with salt and pepper.

Nutrition information (per serving):
Calories (kcal): 300; Fat (g): 16; Fat Calories (kcal): 140; Saturated Fat (g): 3; Protein (g): 34; Monounsaturated Fat (g): 8; Carbohydrates (g): 4; Polyunsaturated Fat (g): 3; Sodium (mg): 650; Cholesterol (mg): 55; Fiber (g): 1;

 

susie middleton

Susie Middleton is editor at large for Fine Cooking magazine.


Taste of WGBH: 100 Years of Holiday Food and Drink

Wednesday, November 30, 2011
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Maitake Hot and Sour Soup
By Ming Tsai

Monday, August 9, 2010
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hot and sour soup

In ancient times, maitake mushrooms were considered both precious and rare. (In fact, shoguns once traded them pound for pound with silver.) These days, they're considered a precious source of vitamins B1, B2, and D, as well as vegetable fiber and polysaccharides. Health benefits aside, maitakes have an amazing taste. The rich, woodsy flavor and the firm, meaty texture of the flesh make them the stand-out ingredient of any dish — including today’s dish! This is no ordinary hot and sour soup, as it uses the tart citrus of blood oranges. Let's get cooking!

Serves 4

Ingredients
5 slices ginger
2 onions, sliced
1 bunch scallions sliced thinly, separate white and green
4 ribs of celery sliced on bias
1 large head maitake, florets broken off and stem julienned
1 teaspoon ground white pepper
4 blood oranges, juiced
Juice of 2 lemons
3 tablespoons naturally brewed soy sauce
3 quarts chicken stock
Kosher salt and freshly ground white pepper to taste
Canola oil

Directions
In a stockpot over medium-high heat coated lightly with oil, sauté the ginger, onions, scallion whites, and celery, then season. Add the maitake stems and sauté for 3 minutes. Season with white pepper, add orange juice, lemon juice, naturally brewed soy sauce, and chicken stock, and check for flavor. Add maitake florets, simmer, and reduce by 20%. Serve in large bowls garnished with scallion greens.

Drink pairing suggestion
Mas de la Dame Rose du Mas 2007
Provence, France

Taste: Subtle flavors of fresh berries and fennel with a flowery finish

Aroma: Fresh strawberries, peaches and roses

—Pairs nicely with barbecue, pesto pasta, salads, fish and grilled meat
—50% Grenache, 30% Syrah, 20% Cinsault
—Certified organic (Agriculture Biologique) by Qualite France


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Chef Ming Tsai is the host and executive producer of public television series Simply Ming. Each week, Simply Ming brings mouthwatering recipes inspired by the combination of East and West into homes across the US.

Parmesan Fricco Salad Baskets By Annie Copps

Tuesday, February 22, 2011
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fricco salad basket with greens

Okay, listen up… you want people to think you are a culinary genius? This super-simple, very beautiful, and delicious twist on salads will have everyone at the table asking, "how'd you do it?"

So the twist here is sort of a Willy Wonka bit of fun in that you can eat the salad bowl you put your greens into. The idea is a traditional Italian cheese preparation called fricco.

All you do is heat a non-stick frying pan and sprinkle cheese into a thin round and cook it for a few minutes—once it melts and begins to brown underneath remove it with a wide spatula and drape the soft cheese over a water glass or muffin tin and let it cool—there you go, you've got a crunchy cheese cup into which you can put just about any salad into.

Oh, and don't splurge on high quality Parmigiano Reggiano for this—bagged, pre-shredded parmesan works best. And like pancakes, you may struggle with the first one, but once you get the hang of it, this unique presentation will become part of your repertoire and I want full credit! Okay, it can be our secret.

Ingredients
8 ounces shredded parmesan cheese, plus extra for garnish
1 tablespoon balsamic vinegar or lemon juice
2 tablespoons extra virgin olive oil
8 ounces mesclun or baby greens
kosher or sea salt and freshly ground black pepper, to taste

Directions
Heat a 10 or 12-inch non-stick frying pan over medium-high heat. Sprinkle cheese into a thin, round (make the outer edge uneven, for a delicate edge) and cook 2 to 3 minutes, or until cheese begins to lightly brown underneath. Remove with a spatula and immediately drape over a water glass and carefully shape into a cup. Let cool.

In a medium bowl, whisk together vinegar and oil. Add greens and toss well to coat. Season with salt and pepper.

Place cheese basket on individual serving plates and fill with greens.

Sprinkle with reserved cheese.

(Courtesy: Yankee Magazine)

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annie coppsAnnie 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.

Free-Form Apple-Pear-Cranberry Tart

By Amy Traverso   |   Tuesday, October 18, 2011
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Apple Pear Cranberry Tart (Squire Fox)

I love the rustic look of this tart filled with sliced apples, pears, and cranberries. Rather than baking it in a pie plate, you simply roll out the crust into a circle, fill it with fruit, and fold the sides up around the filling. It's sweet and tangy, doesn't require any fussiness on your part, and makes an impressive Thanksgiving centerpiece.

It's best served with vanilla ice cream.

Apple Notes: Consult the Cheat Sheet on page 30 for a list of firm-tart apple varieties. Any will work very well here.

Equipment: Parchment paper; large rimmed baking sheet

Makes: 8 medium servings, 6 large servings 

Active time: 45 minutes  

Total time: 1 hour, 20 minutes, plus 30 minutes chilling time

Ingredients
For the crust
1¼ cups (180 g) all-purpose flour
1 tablespoon granulated sugar
½ teaspoon kosher salt
8 tablespoons (1 stick; 113 g) chilled unsalted butter, cut into small cubes
1 large egg yolk mixed with 2 tablespoons ice water

For the filling
2 medium (or 1½ large) firm-tart apples (about 12 ounces total; see Apple Notes)
1 large ripe pear, such as d'Anjou or Bartlett
½ cup (103 g) plus 1 teaspoon granulated sugar
1 tablespoon cornstarch
1 teaspoon freshly grated orange zest
? teaspoon ground cloves
? cup fresh or thawed frozen cranberries
1 large egg, beaten well

Directions
1. First, make the crust:

In a medium bowl, whisk together the flour, salt, and sugar until well combined. Sprinkle the butter cubes on top and use your fingers to work them in (you want to rub your thumb against your fingertips, smearing the butter as you do). Stop when the mixture looks like cornmeal with some pea-sized bits of butter remaining (try to work quickly so the butter doesn't melt). Sprinkle the egg yolk–water mixture on top and stir with a fork until the dough begins to come together. If needed, add one more tablespoon water. Turn the dough out onto a lightly floured surface and knead three times. Gather into a ball, then press into a disk and wrap in plastic wrap.

Refrigerate for at least 30 minutes.

2. Meanwhile, preheat the oven to 400ºF and set a rack to the second-from-the bottom position.

Peel, core, and cut the apples into ¼-inch-thick wedges. Peel and cut the pear into ½-inch-thick slices. Gently toss together in a bowl and set aside. In a small bowl, combine ½ cup of the sugar, the cornstarch, orange zest, and cloves; set aside.

3. On a lightly floured surface, roll the dough into a circle about 16 inches wide and ? inch thick.

The circle doesn't have to be perfect — this is a rustic dessert — but try to get it as round as possible, even if that means cutting a little dough off one side to add to the other. Transfer the dough to a baking sheet lined with parchment paper.

4. Arrange half the apple and pear slices over the dough, leaving a 2½-inch border all around. Sprinkle half the cranberries over the apples. Sprinkle half the sugar-cornstarch mixture over the fruit, then repeat with the fruit and then the sugar mixture. Fold the sides of the dough up and over the edge of the filling, allowing the dough to drape over itself at each fold. Brush the dough with the beaten egg, and sprinkle all with one teaspoon of sugar. Bake for 10 minutes; lower the temperature to 375ºF, and bake until golden brown, about 25 minutes more. Let cool on a rack for at least 30 minutes, then transfer to a serving platter and serve warm.

Dutch Baby
Quick Bread-and-Butter Apple Pickles
Main Greater Boston story


Reprinted from The Apple Lover's Cookbook by Amy Traverso
Copyright © 2011 by Amy Traverso
Photograph © 2011 by Squire Fox
With the permission of the publisher, W.W. Norton & Company, Inc.

About the Authors
Susie Middleton Susie Middleton
Susie Middleton is editor at large for Fine Cooking magazine and the author of veggie cookbooks Fast, Fresh & Green and The Fresh & Green Table.

Follow her on Twitter at @sixburnersue

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