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season nine recipes
episodes 901-914
EpisodE 901
The Best Blueberry pie
Foolproof pie Dough
Blueberry pie
EpisodE 908
soups of the day
Beef and Vegetable soup
Hearty Tuscan Bean stew
EpisodE 902
French Classics, Reimagined
French chicken in a pot
French onion soup
EpisodE 909
Bringing Home
italian Favorites
chicken saltimbocca
Tiramisù
EpisodE 903
dinner with a Latin Accent
Latino-style chicken and rice
(arroz con pollo)
sizzling Garlic shrimp
EpisodE 910
Everyone’s Favorite Cake
Flufy Yellow Layer cake
with chocolate Frosting
EpisodE 904
The Crunchiest pork Chops Ever
crunchy Baked pork chops
simple applesauce
EpisodE 911
Resurrecting the
Roast Beef dinner
inexpensive roast Beef
Mashed potatoes and root Vegetables
EpisodE 905
perfecting pasta sauces
simple italian-style Meat sauce
pasta with creamy Tomato sauce
EpisodE 912
south-of-the-Border supper
enchiladas Verdes
steak Tacos
EpisodE 906
Easy Apple desserts
skillet apple pie
applesauce snack cake
EpisodE 913
Lunchtime specials
pizza Bianca
creamless creamy Tomato soup
EpisodE 907
one Great Thanksgiving
Herbed roast Turkey
Flufy Mashed potatoes
EpisodE 914
Fish Made Easy
poached salmon with Herb
and caper Vinaigrette
crunchy oven-Baked Fish
season nine recipes
episodes 915-926
EpisodE 915
A Grand, sweet Finale
Grand Marnier soulé
individual Make-ahead
chocolate soulés
EpisodE 921
Grilled Rack of Lamb dinner
Grilled rack of Lamb
summer Vegetable Gratin
EpisodE 916
Holiday Ham and Biscuits
Glazed spiral-sliced Ham
Best Drop Biscuits
EpisodE 922
Four-star stufed Chicken
Breasts
stufed chicken Breasts
Green Beans amandine
EpisodE 917
Let’s do Chinese
pork stir-Fry with noodles (Lo Mein)
Teriyaki stir-Fried Beef with Green
Beans and shiitakes
EpisodE 923
Breadmaking, simpliied
almost no-Knead Bread
skillet soda Bread
EpisodE 918
pork on the Grill
Grilled pork Loin with
apple-cranberry Filling
sautéed spinach with almonds
and Golden raisins
EpisodE 924
Weeknight summer supper
charcoal-Grilled Bone-in
chicken Breasts
Greek cherry Tomato salad
EpisodE 919
old-Fashioned snack Cakes
oatmeal cake with Broiled icing
spice cake with cream cheese
Frosting
EpisodE 925
French Country Cooking
Daube provençal
Meringue cookies
EpisodE 920
Backyard steak and potatoes
Grilled Marinated Flank steak
Grilled potatoes with Garlic
and rosemary
EpisodE 926
puddings—from simple
to spectacular
classic crème caramel
stovetop rice pudding
from episode 901: the best blueberry pie
FoolprooF pie dough
MAkEs EnouGH FoR onE 9-inCH douBLE-CRusT piE
Vodka is essential to the texture of the crust and imparts no
flavor—do not substitute. This dough will be moister and more
supple than most standard pie doughs and will require more flour
to roll out (up to ¼ cup).
2½ cups (12½ ounces) unbleached all-purpose flour
1 teaspoon salt
2 tablespoons sugar
12 tablespoons (1½ sticks) cold unsalted butter,
cut into ¼-inch slices
½ cup cold vegetable shortening, cut into 4 pieces
¼ cup cold vodka
¼ cup cold water
1.
Pulse 1½ cups of the f lour, salt, and sugar in a food proces-
sor until combined, about two 1-second pulses. Add the butter and
shortening and process until a homogeneous dough just starts to
collect in uneven clumps, about 15 seconds (the dough will resemble
cottage cheese curds and there should be no uncoated f lour). Scrape
down the bowl with a rubber spatula and redistribute the dough
evenly around the processor blade. Add the remaining 1 cup f lour
and pulse until the mixture is evenly distributed around the bowl and
the mass of dough has been broken up, 4 to 6 quick pulses. Empty the
mixture into a medium bowl.
2.
Sprinkle the vodka and water over the mixture. With a
rubber spatula, use a folding motion to mix, pressing down on the
dough until the dough is slightly tacky and sticks together. Divide
the dough into two even balls and f latten each into a 4-inch disk.
Wrap each in plastic wrap and refrigerate at least 45 minutes or up
to 2 days.
photo credit: carl tremblay
© 2008 america’s Test Kitchen. all rights reserved.
from episode 901: the best blueberry pie
BlueBerry pie
MAkEs onE 9-inCH piE
This recipe was developed using fresh blueberries, but unthawed
frozen blueberries (our favorite brands are Wyman’s and
cascadian Farm) will work as well. in step 2, cook half the frozen
berries over medium-high heat, without mashing, until reduced to
1¼ cups, 12 to 15 minutes. Grind the tapioca to a powder in a spice
grinder or mini food processor. if using pearl tapioca, reduce the
amount to 5 teaspoons.
1 recipe Foolproof pie dough
6 cups (about 30 ounces) fresh blueberries (see
note)
1 Granny smith apple, peeled and grated on large
holes of box grater
2 teaspoons grated zest and 2 teaspoons juice
from 1 lemon
¾ cup (5¼ ounces) sugar
2 tablespoons instant tapioca, ground (see note)
pinch salt
2 tablespoons unsalted butter, cut into ¼-inch pieces
1 large egg, lightly beaten with 1 teaspoon water
photo credit: carl tremblay
2.
Adjust an oven rack to the lowest position, place a rimmed
baking sheet on the oven rack, and heat the oven to 400 degrees.
Place 3 cups of the berries in a medium saucepan and set over
medium heat. Using a potato masher, mash the berries several times
to release the juices. Continue to cook, stirring frequently and mash-
ing occasionally, until about half of the berries have broken down
and the mixture is thickened and reduced to 1½ cups, about 8 min-
utes. Let cool slightly.
3.
Place the grated apple in a clean kitchen towel and wring dry.
Transfer the apple to a large bowl. Add the cooked berries, remaining
3 cups uncooked berries, the lemon zest, lemon juice, sugar, tapioca,
and salt; toss to combine. Transfer the mixture to the dough-lined
pie plate and scatter the butter pieces over the filling.
4.
Roll out the second disk of dough on a generously f loured
(up to ¼ cup) work surface to an 11-inch circle, about ⅛ inch thick.
Using a 1¼-inch round biscuit cutter, cut a round from the center of
the dough. Cut another 6 rounds from the dough, 1½ inches from
the edge of the center hole and equally spaced around the center hole.
Roll the dough loosely around the rolling pin and unroll over the pie,
leaving at least a ½-inch overhang on each side.
5.
Using kitchen shears, trim the bottom layer of the over-
hanging dough, leaving a ½-inch overhang. Fold the dough under
itself so that the edge of the fold is f lush with the outer rim of the
pie plate. Flute the edges using your thumb and forefinger or press
with the tines of a fork to seal. Brush the top and edges of the pie
with the egg mixture. If the dough is very soft, chill in the freezer
for 10 minutes.
6.
Place the pie on the heated baking sheet and bake 30 minutes.
Reduce the oven temperature to 350 degrees and continue to bake
until the juices bubble and the crust is deep golden brown, 30 to 40
minutes longer. Transfer the pie to a wire rack; cool to room tem-
perature, at least 4 hours. Cut into wedges and serve.
1.
Roll out one of the dough disks on a generously f loured (up
to ¼ cup) work surface to a 12-inch circle, about ⅛ inch thick. Roll
the dough loosely around the rolling pin and unroll into a 9-inch
pie plate, leaving at least a 1-inch overhang on each side. Working
around the circumference, ease the dough into the plate by gently
lifting the edge of the dough with one hand while pressing into the
plate bottom with the other hand. Leave the dough that overhangs
the plate in place; refrigerate while preparing the filling until the
dough is firm, about 30 minutes.
© 2008 america’s Test Kitchen. all rights reserved.
from episode 902: french classics, reimagined
French chicken in a pot
sERvEs 4
The cooking times in the recipe are for a 42- to 5-pound bird. a
32- to 42-pound chicken will take about an hour to cook, and a
5- to 6-pound bird will take close to 2 hours. We developed this
recipe to work with a 5- to 8-quart Dutch oven with a tight-fitting
lid. if using a 5-quart pot, do not cook a chicken larger than 5
pounds. if using a kosher chicken, reduce the amount of kosher
salt to 1 teaspoon (or 2 teaspoon table salt). if you choose not to
serve the skin with the chicken, simply remove it before carving.
The amount of jus will vary depending on the size of the chicken;
season it with about ¼ teaspoon lemon juice for every ¼ cup.
1 whole roasting chicken (4½ to 5 pounds),
giblets removed and discarded, wings tucked
under back (see note)
2 teaspoons kosher salt or 1 teaspoon table salt
¼ teaspoon ground black pepper
1 tablespoon olive oil
1 small onion, chopped medium (about ½ cup)
1 small celery rib, chopped medium (about ¼ cup)
6 medium garlic cloves, peeled and trimmed
1 bay leaf
1 medium sprig fresh rosemary (optional)
½–1 teaspoon juice from 1 lemon
photo credit: carl tremblay
1.
Adjust an oven rack to the lowest position and heat the
oven to 250 degrees. Pat the chicken dry with paper towels and
season with salt and pepper. Heat the oil in a large Dutch oven over
medium heat until just smoking. Add the chicken breast side down;
scatter the onion, celery, garlic, bay leaf, and rosemary (if using)
around the chicken. Cook until the breast is lightly browned, about
5 minutes. Using a wooden spoon inserted into the cavity of the
bird, f lip the chicken breast side up and cook until the chicken and
vegetables are well browned, 6 to 8 minutes. Remove the Dutch
oven from the heat; place a large sheet of foil over the pot and cover
tightly with the lid. Transfer the pot to the oven and cook until an
instant-read thermometer registers 160 degrees when inserted in
the thickest part of the breast and 175 degrees in the thickest part
of the thigh, 80 to 110 minutes.
2.
Transfer the chicken to a carving board, tent with foil, and
allow to rest 20 minutes. Meanwhile, strain the chicken juices from
the pot through a fine-mesh strainer into a fat separator, pressing on
the solids to extract the liquid; discard the solids (you should have
about 4 cup juices). Allow the liquid to settle 5 minutes, then pour
into a saucepan and set over low heat. Carve the chicken, adding any
accumulated juices to the saucepan. Stir the lemon juice into the jus
to taste (see note). Serve the chicken, passing the jus at the table.
© 2008 america’s Test Kitchen. all rights reserved.
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