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Scenes from the Taste of WGBH Food & Wine Festival

Wed, 03 Oct 2012 12:38 PM +0000

More than 2,000 people visited the WGBH Studios in Brighton over three beautiful fall days in September to celebrate all the great food and drink our region has to offer. From the Friday night gala to the wine auction, to a weekend of seminars, cooking demonstrations, tastings, and shopping in a farmers market brought in just for the event, WGBH members, community friends, and a host of celebrity chefs mixed and mingled around their favorite topic: good food.

To help you recall some of the delicious flavors from the celebration, here are a few recipes from participating chefs for you to try at home.


Red Pepper Soup from Upstairs on the Square	Great recipes for your garden tomatoes from Barbara Lynch	Rich Garcia's recipe for Trash Fish Minestrone	Get three great recipes from Jose Duarte & Neighborhood Kitchens

In the Artisan Taste tent, visitors got to sample some of the best gourmet dishes offered around Boston, served right from the hands of the area's top chefs. Favorite vintners were on hand to pour the wine and give advice on pairings, best varieties, and how to identify your wine style.

As goes the tradition at WGBH, none of these amazing events could have happened without an army of dedicated staff and volunteers. Thanks to you all!

Special thanks to all of our videographers and photographers: Patricia Alvarado, Mai Carr, Mike Commendatore, Melinda Gordon, Tess Hartwell, Jason Kahn, Gayle Squires, and Chris Tedeschi.

Barbara Lynch's Tomato Tarte Tatin

Wed, 03 Oct 2012 10:15 AM +0000

Tomato Tarte Tatin

Barbara Lynch gives a lesson at the WGBH Food & Wine Festival (Gayle Squires/WGBH)

This pretty dish is a play on tarte Tatin, the famous French dessert made by covering a pan full of caramelized apples with pastry and then inverting the pan to show off the glistening fruit now on top. This savory rendition features slow-cooked tomatoes caramelized onions, and buttery puff pastry.

This makes six individual tarts, each about 4 inches across and you can make them in tartlet pans, ramekins, and even muffin tins. Or you can make one 9- or 10-inch tart and cut slices from it, though the larger one can be a challenge to invert. Either way it makes a perfect first course or even a light lunch when paired with a green salad. If you have tiny tartlet molds, you can opt to make bite-size (one bite or two) Tatins to serve as hors d’oeuvres; simply divide the ingredients among the smaller molds and bake them for less time. Frying basil leaves is really easy and the novelty of that familiar summertime flavor delivered in a crisp bite is pretty cool. I don’t recommend skipping that step, but if you insist, you can garnish the tart with fresh basil leaves. Note that the Tomato Confit (page 000) needs to be made ahead of assembling the tarts.

2 tablespoons olive oil
2 large yellow onion, halved and thinly sliced
1 clove garlic, thinly sliced
2 teaspoons Dijon mustard, preferably whole grain
8 to 14 basil leaves (the number depends on how many servings you plan to make), 2 leaves chopped
Kosher salt and freshly ground black pepper to taste
1 sheet frozen all-butter puff pastry, thawed
Flour for during your work surface
1 to 1 1/2 tablespoons honey
Tomato Confit (recipe follows)
1 egg
3 tablespoons mascarpone cheese or fresh ricotta
1/2 cup oil (for optional garnish)

Heat the 2 tablespoons of olive oil over medium heat in a large sauté pan. Add the onions and the garlic, reduce the heat to low, and cook, stirring occasionally, until the onions turn an even dark brown, 45 minutes to an hour. Be patient; if you crank the heat and brown them too early they won’t get the sweet caramelized flavor and soft texture you’re after. If the pan dries out, add a tablespoon or two of water to the pan as needed. When the onions are nicely caramelized, take the pan off the heat and stir in the mustard and chopped basil. Season with 1/2 teaspoon of salt and a few grinds of pepper.

Lightly flour your work surface, and roll the puff pastry out until 1/8-inch thick. Invert a tart pan over the pastry sheet. With a sharp knife, cut out the shape you need by tracing around the pan with a paring knife; do this multiple times if using smaller tart pans or molds. Transfer the cut out dough to a very lightly floured sheet pan and refrigerate while you assemble the rest of the tart.

Heat the oven to 375°F. Use a finger to spread the honey on the bottom of the tart pan, dividing it as necessary among multiple molds if you’re going that route. Place a single layer of tomato confit in the tart pan or pans, overlapping as needed to cover the bottom completely. (A very small tart mold may need just a single piece of tomato.) Distribute the caramelized onions over the tomatoes, dividing them evenly among multiple pans as needed, and gently spreading them to disperse them evenly.

Remove the cut dough from the refrigerator and place it directly over the onions. Lightly beat the egg and brush the top of the tart or tarts with the beaten egg. Sprinkle each lightly with additional kosher salt. Bake until the pastry is puffed and a deep, golden brown, 10 to 30 minutes, depending on size. Allow the tart or tarts to cool for about 10 minutes before unmolding, but unmold the tarts while they are still warm because there’s less chance they will stick. To unmold them, run a small knife around the edge of the tart to loosen it. Place a serving plate a little larger than the tart pan directly over the top of the tart pan and invert the tart onto the plate. If the tarts have cooled too much, and the tomatoes are sticking, put the tarts in a warm oven for a minute or two to melt the honey. If a tomato piece sticks, just carefully remove it from the pan and arrange it on the tart.

If you want to fry some basil leaves for the garnish, heat the vegetable oil in a small saucepan until a basil leaf dipped into it sizzles. Place the remaining leaves in the oil and fry, turning them once, until crispy, 30 seconds to 1 minute. Drain on paper towel.

If you have made one large tart, slice it into six servings; (serve the tiny tarts whole). Garnish each serving with a small dollop of mascarpone and a fried basil leaf, if using.

Make ahead:
·      You can cook the onions up to three days before assembling the tarts. Keep them covered and refrigerated.
·      You can arrange the onions and tomatoes in the tart pan earlier in the day and then simply top with the already cut crust right before baking.

Tomato Confit
Makes about 4 cups of confit

When you make tomato confit, you get two gifts: intensely flavored, silky soft tomatoes that you can store for almost a week and use in salads or on sandwiches plus a garlicky oil that’s delicious on grilled bread, in pasta, or whisked into a vinaigrette. I like to peel the tomatoes first and then roast so that the other flavors really get a chance to penetrate the tomato. However, you can skip that step; once roasted, the tomato skin comes off easily.

3 1/2 pounds tomatoes, preferably cluster tomatoes or plum tomatoes (12 to 14 tomatoes)
4 cloves garlic, thinly sliced
1 tablespoon sugar, if needed
2 teaspoons kosher salt
Freshly ground black pepper
1 cup olive oil
6 sprigs fresh thyme

To peel the tomatoes, cut a shallow X on the bottom of each tomato with a paring knife. Bring a medium saucepan of water to a boil and have ready a bowl of ice water. Boil the tomatoes, a few at a time, for 30 seconds or so and then immediately plunge them in the ice water, which will cause their skin to pucker making them easier to peel. Using a paring knife when needed, peel the skin off of the tomatoes. Cut the tomatoes into quarters lengthwise and seed them.

Heat the oven to 300°F. Divide the garlic slices between two baking dishes or two sided baking sheets, each about 9 x 13 inches, spreading them out on the bottom. Lay the tomato pieces, interior side up in the pans. If the tomatoes are not very sweet, sprinkle them with the sugar, otherwise, omit it (the tomatoes will also sweeten as they bake). Sprinkle the salt over the tomatoes and season generously with the black pepper. Divide the olive oil among the two dishes, pouring if over the tomatoes and top the tomatoes with the thyme. Bake until the tomatoes are soft and wrinkled but still retain their shape, 25 to 30 minutes.

Cool the tomatoes completely in the pan before transferring them to a serving plate or storage container with a slotted spoon. Reserve the oil (discard the thyme) for another use. Keep both the tomatoes and the oil refrigerated.

Tomato confit is something I like to have on hand; good thing a batch will keep for 5 days if covered and refrigerated.

Serves 6 as a first course or makes 12 two-bite hors d’oeuvres

Barbara Lynch is the Chef and owner of the prized Boston eateries No 9 Park, B & G Oysters, Menton and Sportello. Her recipes have been featured in many national publications such as Bon Appetit and The New York Times, as well as in her cookbook, Stir: Mixing It Up in the Italian Tradition. She shared this recipe with us after her demonstration at the Taste of WGBH Food & Wine Festival.

Roasted Sweet Red Pepper Soup

Tue, 02 Oct 2012 17:53 PM +0000

(Mary-Catherine Deibel)

Roasted Sweet Red Pepper Soup

Ingredients
20 Extra Large Red Peppers
½ lb. Butter
2 Anaheim Peppers
2 Scotch Bonnet Peppers
½ cup Balsamic Vinegar
6 Sprigs Rosemary
1 qt. Best Quality Heavy Cream
4 Large White Kitchen Onions
1 Head of Garlic, Chopped
Kosher Salt to Taste

1.    Roast 20 extra large red peppers over an open flame. Do not let skins turn ashen and gray. After roasting, immediately blanch and peel blistered peppers. Roasted peppers are not enhanced by sitting in water. Drain and coarsely chop peppers.

2.    Melt ¼ lb. butter in one very large or two large heavy bottomed sauté pans. Add ½ cup balsamic vinegar, 2 coarsely chopped Anaheim peppers, 2 coarsely chopped Scotch Bonnet peppers and 2 rosemary sprigs. Simmer briefly, then add chopped peppers. Cook for about two hours over very low heat. This process naturally caramelizes the peppers and melds the flavors together.

3.    In a heavy-bottomed pot, reduce by half 1 qt. heavy cream. Remove from heat.

4.    When peppers have softened considerably (about two hours) remove from heat. Cool slightly. Divide peppers into several batches and lightly puree in a blender, using the on/off switch. Do not overly homogenize.

5.    Place in large enamel-coated cast iron soup pot and add cream. Cook slowly to combine flavors - approximately 20 minutes. Do not cover or allow to boil.

6.    In a separate pot, combine 4 chopped onions, ¼ butter, 4 large rosemary sprigs and 1 chopped head of garlic. Cook over low heat until wilted and softened, approximately 30 minutes. Puree when cooked and add to soup pot. Season to taste.

Serves approximately 6 to 8 people.

Mary-Catherine Deibel (pictured here with chef Susan Regis) and Deborah Hughes are the proprietors of Upstairs on the Square. They shared this recipe with us after dozens of attendees at the Taste of WGBH Food & Wine Festival said they must have it.

Used with permission. Deborah Hughes, UpStairs at the Pudding, Copyright 1992.Deborah Hughes, UpStairs on the Square, Copyright 2002

Barbara Lynch's Tomato Consomm�

Tue, 02 Oct 2012 16:50 PM +0000

(ecokaren/Flickr)

Tomato Consommé

And now for a completely different, more modern take on consommé. (And no raft in sight.) Serve this bright tomato broth in clear glasses with just a small amount of tiny-diced fresh tomato, avocado, jalapeño, and cilantro. Fun and flavorful, it’s the perfect thing to serve at a summertime cocktail party.

Ingredients
5 pounds tomatoes (12 to 15 depending on size), coarsely chopped
1 small red onion, chopped
2 garlic cloves, chopped
2 tablespoons kosher salt, more to taste
1 jalapeño pepper, chopped
6 to 8 whole fresh basil leaves
12 to 15 whole fresh parsley leaves
10 or so grinds of freshly ground black pepper
1/2 teaspoon crushed red chile flakes
1/2 teaspoon sherry vinegar, more to taste

Put everything but the sherry vinegar in a blender or food processor and puree. Transfer the mixture to a medium saucepan simmer over medium-low heat for about 10 minutes. As the mixture heats up, it will separate or “break;” this is fine.

Line a fine mesh strainer with a double layer of wet cheesecloth. Set the strainer over a bowl and strain the broth though it. Do not press on the solids, but do let them drain for an hour or so to extract as much clear liquid as possible. (Sometimes we tie up the ends of the cheesecloth with twine and hang it above the strainer and to help gravity do its thing.)

Season with a 1/2 teaspoon of the sherry vinegar to start. Chill well. Before serving, taste and add up to another teaspoon of the vinegar and a little salt to taste.

Make ahead:
You can keep this consommé refrigerated for 2 days before serving, but it will lose some of its fresh flavor by the second day.

Yields 2 quarts

>> ALSO TRY: BARBARA LYNCH'S TOMATO TARTE TATIN

Trash Fish Minestrone

Thu, 13 Sep 2012 17:44 PM +0000

This soup makes use of the kinds of seafood dealers don't often consider to be most marketable.

Trash Fish Minestrone
Chef Richard Garcia

Ingredients

8 ounces dried Maine Yellow Eyed beans soaked overnight ( any dried white bean will work)

3 ounces slab bacon, cut into 1/4 inch pieces

2 Tablespoons olive oil blend

5 garlic cloves, finely chopped

2 pieces celery, medium dice

2 medium onions, medium dice

3 carrots, peeled and medium dice

8 cups lobster stock ( you can also use good quality fish stock)

1 white potato cut into 1/2 inch cubes

1/2 cup winter squash medium dice ( butternut, red kuri etc)

15 ounce canned plum tomatoes drained and chopped

1/2 cup shredded Savoy cabbage

2 Tablespoons chopped fresh basil

6 ounce kale rough chopped

8 ounces cooked Maine lobster, cut into bite-sized pieces

8 ounces Gulf Of Maine Acadian red fish fillets, boneless/skinless cut into 1x1 chunks and sautéed until cooked

8 ounces Gulf Of Maine Pollock boneless/skinless cut into 1x1 chunks and sautéed until cooked

Sea salt and freshly ground black pepper

freshly grated Parmigiano-Reggiano cheese

Cook the soaked beans in water until they are just tender. Reserve.

Using a large, heavy soup pot, fry the bacon in the olive oil. Add the garlic, stirring and cooking until it starts to just brown. Add the chopped celery, onion, and carrots, stirring and cooking until the vegetables start to soften. Stir in the lobster stock and bring the mixture to a boil.

Add the potatoes and squash and cook until they start to soften, then stir in the beans, plum tomatoes, Savoy cabbage, kale and basil. Simmer the mixture for about 10 minutes. Season to taste with sea salt and fresh pepper.

When ready to serve, bring the soup to just under a boil and stir in the fish and Maine lobster and cook over gentle heat until seafood is warmed through. Transfer to soup bowls and sprinkle 1 Tablespoon of fresh parmesan cheese on top.

Serves 12

Richard Garcia is the Executive Chef of Renaissance Boston Waterfront Hotel (606 Congress). Not only did he demonstrate his Trash Fish recipe at the Taste of WGBH Food and Wine Festival, he also talked about his work to support practices for a more sustainable seafood market.

Caramel-Pecan Brownies

Fri, 18 May 2012 12:19 PM +0000

Yields 36 brownies.

Ingredients.

For the brownies

6 oz. (12 Tbs.) unsalted butter, cut into 1/2-inch pieces; more softened for the pan
4 oz. unsweetened chocolate, coarsely chopped
4 large eggs
1-3/4 cups granulated sugar
1-1/2 tsp. pure vanilla extract
1/4 tsp. table salt
3-3/8 oz. (3/4 cup) unbleached all-purpose flour
3/4 oz. (1/4 cup) natural cocoa powder
1-1/2 cups pecans, coarsely chopped

Tip: For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.

For the topping

1 recipe Basic Caramel
1/2 cup heavy cream
3 Tbs. unsalted butter, cut into 3 pieces
1 tsp. pure vanilla extract
1/4 tsp. table salt

For the garnish

2 oz. bittersweet chocolate, coarsely chopped
1 Tbs. heavy cream
1/2 cup pecans, toasted and chopped

Directions:

Make the brownies.

Position a rack in the center of the oven and heat the oven to 350°F. Butter the bottom and sides of a 9x13-inch baking pan. Put the butter and chocolate in a medium heavy-duty saucepan over low heat and stir constantly until melted and smooth. Remove from the heat and set aside.

In a medium bowl, whisk the eggs until well blended. Gradually whisk in the sugar and then whisk vigorously until well blended. Whisk in the melted chocolate mixture, vanilla extract, and salt. Whisk in the flour and cocoa powder until blended. Stir in the pecans and then scrape the batter into the prepared pan, smoothing it into an even layer with a spatula.

Bake until a toothpick inserted in the center of the brownies comes out with a few moist crumbs clinging to it, 20 to 22 minutes. Transfer the pan to a wire rack and, if necessary, gently press down any puffed areas with a spatula to make the top level. Let cool about 5 minutes.

Make the topping

While the brownies are baking, make the Basic Caramel according to the directions. Remove the pan from the heat and carefully add the cream—the mixture will bubble up furiously. Once the bubbling has subsided, add the butter and gently whisk until completely melted. Whisk in the vanilla extract and salt. Pour the caramel topping over the brownies, using a spatula to spread it evenly over the entire top. Let the brownies cool on the rack for 45 minutes and then refrigerate until the caramel topping is set, at least 1 hour.

Garnish the brownies

Combine the chocolate and heavy cream in a small saucepan over low heat and stir constantly until melted and smooth. Pour the chocolate into a small piping bag fitted with a 1/8-inch plain tip. (Or put it in a small zip-top bag and seal the bag. Using scissors, snip off a corner of the bag to make a small hole.) Drizzle the chocolate over the brownies in a zigzag pattern. Sprinkle the chopped pecans over the top. Refrigerate until the chocolate is set, about 30 minutes.

Cut the brownies into 36 rectangles. Serve chilled or at room temperature.

Make ahead tips

Well-covered brownies will keep at room temperature for up to 2 days and in the refrigerator for up to 5 days.

Nutrition information (per serving):

Size : per brownie; Calories (kcal): 210; Fat (g): 14; Fat Calories (kcal): 120; Saturated Fat (g): 6; Protein (g): 2; Monounsaturated Fat (g): 5; Carbohydrates (g): 21; Polyunsaturated Fat (g): 2; Sodium (mg): 45; Cholesterol (mg): 40; Fiber (g): 2;

Susie Middleton is editor at large for Fine Cooking magazine.

Soft Chicken Tacos with the Works

Fri, 18 May 2012 11:57 AM +0000

These tacos are the perfect destination for leftover chicken. Set up a taco bar and let your family assemble their own tacos with their favorite fillings and toppings. You can find chipotles en adobo in the Mexican food section of the grocery store.

Serves 4-6

Ingredients.

2 large ripe avocados, pitted
2 limes, 1 juiced and 1 cut into wedges
1-1/2 tsp. kosher salt; more as needed
1/4 tsp. freshly ground black pepper; more as needed
2 Tbs. extra-virgin olive oil
1 small yellow onion, finely diced
1 tsp. chili powder
Scant 1/8 tsp. ground cinnamon
1 14-1/2oz. can petite-diced tomatoes, drained
1 medium chipotle chile, finely diced, plus 1 to 2 Tbs. adobo sauce (from a can of chipotles en adobo)
2-1/2 to 3 cups leftover roast chicken, shredded or cut into thin strips
12 small corn tortillas, warmed
6 oz. queso fresco or feta, crumbled (1-1/3 cups)
3 cups thinly sliced red cabbage (about 6 oz.)
2/3 cup fresh cilantro leaves, washed and patted dry

Directions:

Mash the avocados with the lime juice in a medium bowl. Season with about 1 tsp. of the salt and the pepper, or to taste.

Set a large, heavy-based skillet over medium heat. Add the oil and onion, sprinkle with the remaining 1/2 tsp. salt, and cook, stirring, until softened and translucent, about 6 minutes. Add the chili powder and cinnamon and cook, stirring, for 30 seconds. Add the tomatoes, chipotle, and adobo sauce and cook, stirring, for 5 minutes, mashing the tomatoes with a wooden spoon. Stir in the chicken, cover, reduce the heat to low, and cook until the chicken heats through, about 10 minutes. Taste, and season with salt and pepper if needed.

Let diners assemble their own tacos by spreading the warm tortillas with the avocado and then topping with the chicken, cheese, cabbage, cilantro, and a squeeze of juice from the lime wedges.

Serving suggestions

Serve with Jícama, Avocado, Radish & Orange Salad with Cilantro.

Nutrition information (per serving):

Size : based on six servings; Calories (kcal): 510; Fat (g): 28; Fat Calories (kcal): 250; Saturated Fat (g): 7; Protein (g): 29; Monounsaturated Fat (g): 15; Carbohydrates (g): 40; Polyunsaturated Fat (g): 4.5; Sodium (mg): 1010; Cholesterol (mg): 75; Fiber (g): 9;

Susie Middleton is editor at large for Fine Cooking magazine.

Smoky Rib-Eye Steaks with Loaded Mashed Potatoes

Fri, 04 May 2012 11:36 AM +0000

All the ingredients in a loaded baked potato—bacon, scallions, cheese, and sour cream—are added to mashed potatoes in this hearty meal.

Serves four.

Ingredients.

2 lb. Yukon Gold potatoes, scrubbed and cut into 1-inch chunks
4 slices thick-cut bacon
2 boneless beef rib-eye steaks (about 2 lb. total)
1-1/2 tsp. sweet smoked paprika
Kosher salt and freshly ground black pepper
1/2 cup whole milk
2 Tbs. unsalted butter
3 oz. grated sharp Cheddar (3/4 cup)
1/2 cup sour cream
2 medium scallions, thinly sliced

Directions:

Arrange a steamer basket in a large pot with 1 inch of water in the bottom. Spread the potatoes in the basket in an even layer, cover, and bring to a boil. Reduce the heat to medium low and steam until the potatoes are tender, about 15 minutes.

Meanwhile, cook the bacon in a large cast-iron skillet over medium heat, turning once, until crisp, 7 to 8 minutes total. Transfer the bacon to a paper-towel-lined plate; discard all but 1 Tbs. of the fat from the skillet.

Season the steaks all over with the paprika, 1-1/2 tsp. salt, and 1/2 tsp. pepper. Heat the skillet with the reserved bacon fat over medium-high heat. Arrange the steaks in the skillet in a single layer. Cook, flipping once, until deep golden-brown outside and medium rare inside, 10 to 12 minutes total. Transfer the steaks to a cutting board and let rest for 5 minutes.

Meanwhile, transfer the hot potatoes to a large bowl. Stir in the milk and butter and mash with a potato masher until just combined. Stir in the cheese, sour cream, scallions, and salt and pepper to taste.

Slice the steaks across the grain and transfer to dinner plates. Serve the potatoes on the side with the bacon crumbled on top.

Serving suggestions

Serve with a salad or Quick-Sautéed Collard Ribbons.

Nutrition information (per serving):

Calories (kcal): 870; Fat (g): 52; Fat Calories (kcal): 470; Saturated Fat (g): 25; Protein (g): 59; Monounsaturated Fat (g): 19; Carbohydrates (g): 41; Polyunsaturated Fat (g): 2; Sodium (mg): 910; Cholesterol (mg): 170; Fiber (g): 4;

Susie Middleton is editor at large for Fine Cooking magazine.

Smoky Tomato Soup

Fri, 20 Apr 2012 14:15 PM +0000

Yields 4

A combination of bacon and smoked paprika gives this tomato soup a strong profile that goes perfectly with a gooey grilled cheese sandwich. Go with the sweet pimentón for a rich taste with little heat, or try the hot for a spicier kick in the soup.

Ingredients.

1 Tbs. olive oil
3 thick strips bacon (about 3 oz.), thinly sliced
1 large yellow onion, diced (about 1-1/2 cups)
Kosher salt
1 Tbs. unbleached all-purpose flour
1 Tbs. chopped fresh thyme
1/2 tsp. sweet or hot pimentón (smoked paprika)
One 28-oz. can whole tomatoes and their juices (3 cups) (preferably San Marzano)
2 cups lower-salt chicken broth
2 Tbs. heavy cream
Freshly ground black pepper

Directions:

Put the oil in a large saucepan, add the bacon, and cook over medium heat, stirring occasionally, until the bacon renders most of its fat, about 5 minutes. Transfer the bacon to a plate lined with paper towels; let drain and cool, and then coarsely chop. Add the onion and 1/2 tsp. salt to the pan and cook, stirring, until the onion softens and starts to brown lightly, about 5 minutes. Stir in the flour, 2 tsp. thyme, and the pimentón, and cook, stirring, for 1 minute. Add the tomatoes and chicken broth, and bring to a boil. Reduce to a simmer, cover with the lid slightly ajar, and cook, stirring occasionally, until the mixture thickens and the flavors meld, about 15 to 20 minutes. Using an immersion blender or working in batches in a regular blender, purée the soup. Return the soup to the pan, stir in the cream, and bring to a boil. Taste and season with salt and pepper if needed, ladle the soup into serving bowls and serve sprinkled with the bacon pieces and the remaining thyme.

Serving suggestions:

What better partner for tomato soup than a Classic Grilled Cheese? Or to mix it up a little, try a Grilled Goat Cheese Sandwich with Tapenade.

Susie Middleton is editor at large for Fine Cooking magazine.

Roasted Potato Salad with Bell Peppers

Fri, 13 Apr 2012 14:29 PM +0000

Serves six

Ingredients.

1 ear fresh corn, in the husk
1/4 cup plus 1 tsp. extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 cups red, yellow, or orange cherry tomatoes (or a combination), halved
1/2 red bell pepper, cut into 1/4-inch dice
1/2 green bell pepper, cut into 1/4-inch dice
1/2 small red onion, cut into 1/4-inch dice
1/2 yellow bell pepper, cut into 1/4-inch dice
1/2 cup chopped fresh basil
2 small cloves garlic, finely chopped
1 recipe Simple Roasted Potatoes
3 Tbs. red-wine vinegar

Directions:

Position a rack in the center of the oven and heat the oven to 450°F. Remove the husk and put the corn on a small baking sheet. Drizzle 1 tsp. of the oil onto the corn and rub it over all the kernels. Sprinkle with kosher salt and pepper. Roast, turning the cob occasionally, until the corn kernels are light brown in a few spots, about 20 minutes. Let the corn cool. Cut the kernels from the cob.

Add the corn, tomatoes, red, green, and yellow peppers, onion, basil, and garlic to the potatoes. Toss gently. Whisk the remaining 1/4 cup oil and the vinegar together and add to the salad. Toss again. Season with kosher salt and pepper to taste and serve immediately.

Nutrition information (per serving):

Size : based on six servings; Calories (kcal): 290; Fat (g): 17; Fat Calories (kcal): 150; Saturated Fat (g): 2.5; Protein (g): 4; Monounsaturated Fat (g): 12; Carbohydrates (g): 32; Polyunsaturated Fat (g): 2; Sodium (mg): 340; Cholesterol (mg): 0; Fiber (g): 4;

Susie Middleton is editor at large for Fine Cooking magazine.

Yogurt-Marinated Roast Chicken

Fri, 13 Apr 2012 12:29 PM +0000

Yogurt is mildly acidic so it’s a great tenderizer; an overnight marinade in a garlic-herb yogurt makes this chicken moist and flavorful.

Serves four.

Ingredients.

One 4-lb. chicken
2 cups plain full-fat or low-fat yogurt
3 medium cloves garlic, chopped
1 large shallot, chopped
1/3 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh dill
1 Tbs. cracked black peppercorns
1 tsp. finely grated lemon zest
Kosher salt and freshly ground black pepper

Directions:

Put the chicken on a cutting board breast side down. Use poultry shears to cut along both sides of the backbone; remove and discard the backbone. Flip the chicken over and press down gently to break the breastbone and flatten the breast slightly.

In a gallon-size resealable plastic bag, combine the yogurt, garlic, shallot, parsley, dill, cracked peppercorns, lemon zest, and 2 tsp. salt. Add the chicken to the bag and turn to coat well. Set in a bowl and refrigerate overnight.

Position a rack in the center of the oven and heat the oven to 450°F. Remove the chicken from the marinade and put it skin side up on a broiler pan or on a rack set inside a rimmed baking sheet. Season both sides well with salt and pepper. Roast the chicken, uncovered, until an instant-read thermometer inserted in the thigh reads 170°F, 45 to 50 minutes. Transfer the chicken to a carving board and loosely tent it with foil; let rest for 10 minutes before carving.

Nutrition information (per serving):

Calories (kcal): 530; Fat (g): 30; Fat Calories (kcal): 270; Saturated Fat (g): 8; Protein (g): 59; Monounsaturated Fat (g): 12; Carbohydrates (g): 1; Polyunsaturated Fat (g): 6; Sodium (mg): 520; Cholesterol (mg): 190; Fiber (g): 0;

Susie Middleton is editor at large for Fine Cooking magazine.

Classic Fried Chicken

Fri, 06 Apr 2012 11:53 AM +0000

Not only is it cheaper to buy a whole chicken than one sold in parts, but you can also use the neck, giblets, and back to make a gravy for the fried chicken.

Serves four to five. Yields about 1-3/4 cups gravy.

Ingredients.

For the gravy (optional)

1 tsp. vegetable oil
Neck, giblets (exluding liver), and back from a 3-lb. chicken, chopped into 2-inch pieces
1 small yellow onion, quartered
Kosher salt
3 Tbs. reserved chicken frying oil (or 3 Tbs. vegetable oil)
3 Tbs. all-purpose flour
1-1/2 tsp. chopped fresh thyme
1 tsp. lemon juice
Freshly ground black pepper

For the fried chicken

1-1/2 cups buttermilk
Fine sea salt and freshly ground black pepper
1 whole small (3- to 3-1/4-lb.) chicken, cut into 10 pieces
9 oz. (2 cups) unbleached all-purpose flour
1 Tbs. sweet paprika
2 to 3 cups vegetable oil

Directions:

Make the batter

In a large bowl, mix the buttermilk with 2 tsp. sea salt and 1/2 tsp. pepper. Add the chicken and toss to coat. Cover and refrigerate for at least 4 and up to 24 hours, turning occasionally.

Make the Broth for the Gravy (optional)

Heat the oil in a large (4-quart) saucepan over medium-high heat. Add the chicken parts and onion and cook, stirring often, until the chicken parts lose their raw color, about 5 minutes. Reduce the heat to low, cover, and cook, stirring occasionally, until the chicken parts release juices, about 20 minutes. Add 1 quart of water and 1/2 tsp. salt. Increase the heat to medium high, bring to boil, and then reduce the heat to maintain a simmer. Simmer until the broth is flavorful, about 20 minutes. Strain the broth into a 1-quart glass measuring cup. (You will need 1-1/2 cups for the gravy; reserve remaining broth for another use.) Set aside.

Fry the chicken

When you’re ready to fry the chicken, put the flour, paprika, 2 tsp. sea salt, and 1/2 tsp. pepper in a large doubled brown paper bag, and shake to combine. Working in 2 batches, drop the chicken pieces into the flour mixture, fold the top of the bag closed, and shake to coat completely. Arrange the coated chicken on a large wire rack set over a large rimmed baking sheet. Discard the remaining flour mixture.

Pour enough oil into a deep heavy-duty 12-inch skillet (preferably cast iron) to reach a depth of 1/2 inch. Heat the oil over medium-high heat until a deep fat/candy thermometer clipped to the side of the skillet without touching the bottom registers 350°F.

Carefully arrange the chicken skin side down in the hot oil—it’s fine if the pan is very crowded. The temperature will drop to about 300°F. Partially cover the skillet with a lid or a baking sheet, leaving the thermometer visible, and fry until golden-brown, about 5 minutes, adjusting the heat as needed to maintain 300°F to 325°F. If necessary, move the pieces around for even browning. Turn the chicken over and fry, uncovered, until browned all over and an instant-read thermometer registers 165°F when inserted into the thickest part of each piece, 5 to 7 minutes more.

Meanwhile, wash and dry the wire rack and baking sheet and set the rack over the sheet near the skillet. Using tongs, transfer the chicken to the rack to drain briefly. Serve warm or at room temperature.

Make the Gravy (optional)

Strain the hot oil from frying the chicken into a heat-safe container. Pour 3 Tbs. of the oil back into the same skillet and set it over medium-high heat. Whisk in the flour and cook, whisking constantly, until the flour mixture is golden-brown, 1 to 2 minutes. Whisk in the 1-1/2 cups broth and the thyme and bring to a simmer. Continue to simmer, stirring often, until thickened, 2 to 3 minutes more. Add the lemon juice and season to taste with salt and pepper. Serve immediately with the fried chicken.

Nutrition information (per serving):

Calories (kcal): 350; Fat (g): 19; Fat Calories (kcal): 170; Saturated Fat (g): 5; Protein (g): 36; Monounsaturated Fat (g): 8; Carbohydrates (g): 5; Polyunsaturated Fat (g): 4.5; Sodium (mg): 390; Cholesterol (mg): 140; Fiber (g): 0;

Susie Middleton is editor at large for Fine Cooking magazine.

Spaghetti with Creamy Braised Garlic and Leeks

Fri, 06 Apr 2012 10:34 AM +0000

Braising the garlic in this recipe takes away some of its punch, rendering it sweet and ultratender.

Serves 4 for dinner

Ingredients.

2 Tbs. unsalted butter
1 Tbs. extra-virgin olive oil
6 medium leeks (light-green and white parts only), halved and sliced crosswise into 1/2-inch pieces (10 cups)
10 medium cloves garlic, halved
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
1 cup lower-salt chicken broth
12 oz. dried spaghetti
1/2 cup heavy cream
1/2 oz. grated Pecorino Romano (1/3 cup)
1/4 cup chopped fresh flat-leaf parsley

Directions:

Heat the butter and oil in a 12-inch skillet over medium-high heat until the butter has melted. Add the leeks, garlic, 1/2 tsp. salt, and 1/4 tsp. pepper and cook, stirring often, until the leeks begin to brown, 3 to 5 minutes. Add the wine and simmer until reduced by half, about 1 minute. Add the chicken broth and bring to a simmer. Reduce the heat to low and press a 12-inch round piece of parchment over the leek mixture to cover completely (see the Test Kitchen blog for more on this technique). Cover the skillet and cook, stirring occasionally (you will have to lift the parchment), until the leeks are very soft but not falling apart and the garlic is very soft, about 40 minutes.

Meanwhile, bring a large pot of well-salted water to a boil and cook the spaghetti according to package directions until al dente. Drain, reserving 1/2 cup of the pasta cooking water.

Uncover the skillet and remove the parchment. Stir in the cream and cook, stirring occasionally, until the sauce thickens slightly, about 3 minutes. Add the cooked pasta and toss. If necessary, add the reserved pasta water 1 Tbs. at a time to make a silky saucethat clings to the pasta.

Off the heat, stir in the cheese and parsley. Season to taste with salt and pepper, and serve.

Nutrition information (per serving):

Calories (kcal): 650; Fat (g): 24; Fat Calories (kcal): 220; Saturated Fat (g): 12; Protein (g): 17; Monounsaturated Fat (g): 8; Carbohydrates (g): 87; Polyunsaturated Fat (g): 2; Sodium (mg): 540; Cholesterol (mg): 60; Fiber (g): 6;

Susie Middleton is editor at large for Fine Cooking magazine.

Roast Chicken with Rosemary-Lemon Salt

Fri, 30 Mar 2012 11:12 AM +0000

For a very flavorful roast chicken, I like to liven up plain old kosher salt by mixing it with some fresh rosemary and lemon zest. Pulsing it in the food processor helps release the flavorful oils from the zest and the rosemary. This recipe is for two chickens, which will give you leftover meat to use in salads, wraps, or this quick stir-fry. One whole chicken serves four for dinner; the second yields enough to make two additional meals.

One whole chicken serves four for dinner; the second yields enough to make two additional meals.

Ingredients

2 medium lemons
2 Tbs. plus 1 tsp. kosher salt
2 Tbs. chopped fresh rosemary
1 tsp. freshly ground black pepper
2 4-lb. chickens, giblets and excess fat discarded
1/4 cup unsalted butter, melted

Tip: Salting seasons the bird, of course, but if you can do it a day, or even a few hours, ahead, you'll get more flavorful meat and crisper skin.

Directions

Finely grate the zest from the lemons. In a food processor or mini chopper, combine the zest with the 2 Tbs. salt, the rosemary, and black pepper. Pulse several times to combine.

Sprinle each chicken with this salt mixture both inside and outside the cavity and between the skin and the breast meat (use your fingers to gently open up a pocket between the two). Cut 1 of the lemons in half and stuff a half in the cavity of each bird. Reserve the remaining lemon for another use. Set the chickens on a wire rack atop a rimmed baking sheet, and refrigerate uncovered for at least 4 hours and up to 24 hours.

About 30 minutes before you're ready to roast the chickens, set an oven rack in the middle position and heat the oven to 425°F. Take the chickens out of the refrigerator and brush the butter uniformly over the skin. Sprinkle each chicken with 1/2 tsp. salt. Set each chicken, breast side up, on 1 or 2 racks (preferably a nonadjustable V-rack) in a large roasting pan. Let the chickens rest at room temperature while the oven heats.

Roast the chickens until the breasts are nicely browned and crisp, about 40 minutes. Gently flip each chicken (I like using tongs to clutch the inside ofthe cavity and the side of the bird) and roast until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F to 170°F, about 20 minutes more. Let rest for 5 minutes before carving one of the chickens into pieces.

Nutrition information (per serving):

Size : based on eight servings; Calories (kcal): 570; Fat (g): 35; Fat Calories (kcal): 310; Saturated Fat (g): 12; Protein (g): 59; Monounsaturated Fat (g): 13; Carbohydrates (g): 0; Polyunsaturated Fat (g): 7; Sodium (mg): 1160; Cholesterol (mg): 205; Fiber (g): 0;
Susie Middleton is editor at large for Fine Cooking magazine.

Baked Eggs with Chives and Cream

Fri, 16 Mar 2012 11:05 AM +0000

These eggs are surprisingly easy: Just four ingredients, and they’re ready in about 10 minutes

Serves: 2

Ingredients

2 tsp. unsalted butter, softened
4 large eggs
Kosher salt and freshly ground black pepper
1-1/2 tsp. chopped fresh chives
2 Tbs. heavy cream

Directions

Position a rack in the center of the oven and heat the oven to 425°F. Butter 2 oven-safe 6-inch gratin dishes with 1 tsp. butter each.

Crack 2 eggs into each gratin dish. Season with a pinch of salt and pepper, and sprinkle with the chives. Drizzle 1 Tbs. cream in each dish, starting over the yolks and working around the dish. Bake until the eggs are bubbly and browned on the edges but not quite set in the middle, 5 minutes. (For firmer eggs, bake an additional 1 minute .)

Heat the broiler on high. Broil the eggs, still on the center rack of the oven, until the center is just set, about 2 minutes. Remove from the oven immediately—the eggs will continue to set.

Nutrition information (per serving):

Calories (kcal): 230; Fat (g): 19; Fat Calories (kcal): 170; Saturated Fat (g): 9; Protein (g): 13; Monounsaturated Fat (g): 6; Carbohydrates (g): 1; Polyunsaturated Fat (g): 1.5; Sodium (mg): 290; Cholesterol (mg): 455; Fiber (g): 0;

Susie Middleton is editor at large for Fine Cooking magazine.

Pretzel-crusted chicken breasts with mustard-dill dipping sauce

Fri, 16 Mar 2012 10:50 AM +0000

Ground pretzels not only make a great crunchy-salty coating for chicken, they also make this dish a family-friendly favorite you'll get plenty of requests for.

Serves: 4

Ingredients

1/2 cup all-purpose flour
2 large eggs
1/4 cup plus 1 Tbs. Dijon mustard
3 cups pretzels (not low-sodium)
3 boneless, skinless chicken breast halves (about 1-1/2 lb.)
Freshly ground black pepper
1/2 cup mayonnaise
2 Tbs. finely chopped fresh dill
1 tsp. honey
1/2 cup vegetable oil

Directions

Put the flour in a wide, shallow bowl. In another wide, shallow bowl, lightly beat the eggs and 1 Tbs. of the mustard. Process the pretzels in a food processor until a coarse flour forms, about 30 seconds. Transfer the pretzel flour to a third wide, shallow bowl. Line up the flour, egg, and pretzel bowls in that order.

Put the chicken on a cutting board, and holding your knife parallel to the board, split each breast in half horizontally. Sprinkle both sides of the chicken lightly with pepper. Dredge both sides of the chicken in the flour, then the egg, and then the pretzel flour, coating well and shaking off the excess. Transfer to a baking sheet and refrigerate for 5 minutes.

Meanwhile, in a small bowl, mix the remaining 1/4 cup mustard with the mayonnaise, dill, honey, and 1/8 tsp. black pepper; set aside.

Heat the oil in a 12-inch skillet over medium-high heat. When the oil is hot but not smoking, add three of the chicken breast pieces. Cook until the first side is dark brown, about 2 minutes. Carefully flip and cook until the chicken is cooked through and the second side is golden-brown, about 2 minutes more; if the chicken seems to be browning too fast, reduce the heat to medium. Transfer to a clean cutting board and cover to keep warm. Repeat with the remaining chicken.

Slice the chicken on the diagonal. Divide the slices among four dinner plates and serve with the dipping sauce.

Serving suggestions:

Serve with tangy Sweet-Sour Red Cabbage.

Nutrition information (per serving):

Calories (kcal): 810; Fat (g): 50; Fat Calories (kcal): 440; Saturated Fat (g): 8; Protein (g): 43; Monounsaturated Fat (g): 17; Carbohydrates (g): 47; Polyunsaturated Fat (g): 22; Sodium (mg): 1210; Cholesterol (mg): 210; Fiber (g): 2;

Susie Middleton is editor at large for Fine Cooking magazine.

Quick skillet mac and Cheese -

Mon, 12 Mar 2012 09:58 AM +0000

Did you think that homemade mac and cheese was too complicated to make on a weeknight? Well, think again because this recipe will have creamy, luscious mac and cheese on your table in less than 30 minutes.

Quick Skillet Mac and Cheese

Fri, 09 Mar 2012 14:06 PM +0000

Who says you can’t have indulgent comfort food on a weeknight? Be sure to use a broiler-safe skillet, such as a cast-iron one.

Serves: 4

Ingredients
Kosher salt
12 oz. dried spiral pasta, such as cavatappi, rotini, or double elbows
3 Tbs. unsalted butter
3 Tbs. all-purpose flour
2 cups low-fat (2%) milk
4 oz. grated Emmentaler (1-1/4 cups)
4 oz. grated Gruyère (1-1/4 cups)
1 Tbs. Dijon mustard
1 Tbs. Worcestershire sauce
1/2 tsp. dried thyme
Freshly ground black pepper
3 oz. finely grated Parmigiano-Reggiano (3 cups)

Directions

Position a rack about 4 inches from the broiler and heat the broiler on high.

Bring a large pot of well-salted water to a boil over high heat. Add the pasta and cook according to package directions until just tender. Drain well and set aside.

Meanwhile, melt the butter in a 12-inch ovenproof skillet (preferably cast iron) over medium heat. Whisk in the flour and continue whisking until well combined, about 15 seconds. Whisk in the milk and continue to cook, whisking constantly, until the mixture thickens, 1 to 2 minutes.

Add the Emmentaler, Gruyère, mustard, Worcestershire sauce, and thyme and whisk until the cheese is melted and the mixture is smooth, 2 minutes. Stir in the pasta to coat with the sauce. Off the heat, season to taste with salt and pepper. Sprinkle the Parmigiano-Reggiano evenly over the pasta.

Broil until the top is browned, 3 to 4 minutes, and serve.

Serving suggestions:

To get your veggies in, serve with sweet, salty, and tangy Balsamic-Bacon Vinaigrette Sauce over steamed broccoli, Brussels sprouts, or broccolini.

Nutrition information (per serving):
Calories (kcal): 750; Fat (g): 32; Fat Calories (kcal): 290; Saturated Fat (g): 19; Protein (g): 36; Monounsaturated Fat (g): 8; Carbohydrates (g): 77; Polyunsaturated Fat (g): 2; Sodium (mg): 930; Cholesterol (mg): 95; Fiber (g): 4;;

Susie Middleton is editor at large for Fine Cooking magazine.

Doughnut Muffins

Fri, 02 Mar 2012 13:45 PM +0000

They may look like muffins, but a dunk in melted butter and a roll in cinnamon-sugar makes these luscious morsels taste more like donuts, without the hassle of deep-frying. We sell out of these muffins every morning at my Downtown Bakery and Creamery.

Yields about 24 medium muffins.

For the muffins:

12 oz. (24 Tbs.) unsalted butter, warmed to room temperature
1-3/4 cups sugar
4 large eggs
1 lb. 11 oz. (6 cups) all-purpose flour
1 Tbs. plus 2 tsp. baking powder
1/2 tsp. baking soda
1-3/4 tsp. salt
1 tsp. ground nutmeg
1-2/3 cups milk
1/4 cup buttermilk

For dipping:

8 oz. (16 Tbs.) unsalted butter; more as needed
2 cups sugar
2 Tbs. ground cinnamon
To make the muffins

Put a rack in the middle of the oven and heat the oven to 350°F. In a stand mixer or a large bowl, cream the butter and sugar. Beat in the eggs, one at a time, until just mixed in. Sift together the flour, baking powder, baking soda, salt, and nutmeg. Combine the milk and buttermilk. With a wooden spoon, mix a quarter of the dry ingredients into the butter mixture. Then mix in a third of the milk mixture. Continue mixing in the remaining dry and wet ingredients alternately, ending with the dry. Mix until well combined and smooth, but don't overmix. Grease and flour a standard-size muffin tin. Scoop enough batter into each tin so that the top of the batter is even with the rim of the cup, about 1/2 cup. (A #16 ice-cream scoop gives you the perfect amount.) Bake the muffins until firm to the touch, 30 to 35 minutes.

To finish

Melt the butter for the dipping mixture. Combine the sugar and cinnamon. When the muffins are just cool enough to handle, remove them from the tin, dip them into or brush them all over with the melted butter, and then roll them in the cinnamon sugar.

Make ahead tips

You don't have to bake all the muffins right away; the batter will keep, covered and chilled, for up to three days in the refrigerator.

Nutrition information (per serving):

Size : per muffin; Calories (kcal): 430; Fat (g): 21; Fat Calories (kcal): 190; Saturated Fat (g): 13; Protein (g): 5; Monounsaturated Fat (g): 6; Carbohydrates (g): 57; Polyunsaturated Fat (g): 1; Sodium (mg): 270; Cholesterol (mg): 90; Fiber (g): 1;

Susie Middleton is editor at large for Fine Cooking magazine.

Grilled Mozzarella and Spinach BLTs

Fri, 02 Mar 2012 10:39 AM +0000

Creamy mozzarella is a good foil for the salty, smoky bacon in this grilled version of a BLT. Before cooking, remove any tough stems from the spinach.

Serves four.

Ingredients

12 slices thick-cut bacon
1 medium clove garlic, finely chopped
3 cups lightly packed baby spinach
Kosher salt and freshly ground black pepper
8 slices country-style white bread
8 oz. fresh mozzarella, sliced
1 large tomato (about 8 oz.), cored and thinly sliced
1 Tbs. extra-virgin olive oil

Directions

Working in batches, cook the bacon in a 12-inch skillet over medium heat until crisp, about 8 minutes per batch. Transfer to a paper-towel-lined plate and drain off all but 1 Tbs. of the fat. Return the pan to medium heat, add the garlic, and cook until fragrant, about 30 seconds. Stir in the spinach and cook until just wilted, about 30 seconds longer. Season to taste with salt and pepper.

Heat a panini or sandwich press according to the manufacturer’s instructions. (Alternatively, heat a nonstick grill pan over medium-high heat.)

While the press is heating, arrange the spinach on 4 pieces of the bread. Top each withsome bacon, mozzarella, and tomato, sprinkle lightly with salt, and complete each sandwich with a slice of the remaining bread. Brush both sides of the sandwiches with the oil.

Put the sandwiches on the press, pull the top down, and cook until browned and crisp and the cheese is melted, 3 to 6 minutes, depending on how hot your machine is. (If using a grill pan, put a heavy pan on top of the sandwiches and cook, turning the sandwiches over once.) Carefully remove from the press and serve.

Serving suggestions

A lovely match with Zucchini & Yellow Squash Ribbons.

Nutrition information (per serving):

Calories (kcal): 410; Fat (g): 16; Fat Calories (kcal): 140; Saturated Fat (g): 6; Protein (g): 26; Monounsaturated Fat (g): 6; Carbohydrates (g): 41; Polyunsaturated Fat (g): 1.5; Sodium (mg): 350; Cholesterol (mg): 60; Fiber (g): 10;

Susie Middleton is editor at large for Fine Cooking magazine.