in just minutes 44mouthwatering · juicy, tomato-and-olive-stuffed chicken rolls. Creamy orzo...

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Chicken Piccata Quick,Delicious, Perfect!page 19

Easy-to-Prepare

Midweek Meals in just minutes

44mouthwateringrecipes

AS GOOD AS IT GETS: ♦ Melt in Your Mouth Pot Roast ♦ Sensational Grilled Sandwiches♦ Cooking for Two Simple & Satisfying

Success Guaranteed!a photo of every recipe

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contents

2 CuisineAtHome.com

IN EVERY ISSUE

4 from our readers: tips & timesavers 48 cuisine notes: q&a

DEPARTMENTS

cuisine tonight: easy midweek meals6 These recipes are good enough for weekend company but designed for weeknight schedules. Enjoy risotto, steaks, and salmon like never before — easier, faster, and better!

cuisine class: perfect chicken cutlets18 Two classic recipes, chicken piccata and chicken pomodoro, can be yours for dinner tonight. We’ll walk you through the steps of making these tender cutlets at home.

cuisine for two: BLT pasta30 Familiar flavors come together again, but this time in a tasty pasta dish that’s perfect for serving any time of the year. A marinated orange salad completes the fresh menu.

slow cooking: classic pot roast32 A busy cook’s best friend, the slow cooker is unmatched in its ability to make the most comforting of dishes, like a juicy, tender pot roast. And it only requires minutes of prep.

cuisine technique: crusting chicken34 The secret to crisp-crusted chicken is in the four Cs: chicken, crumbs, coating, and cooking. We show you how to master each part, plus two amazing recipes to devour.

splendid soup: mac n’ cheese soup40 You can’t go wrong with bowlfuls of this cheesy pasta soup — kids and adults alike will be begging for more. The best way to serve it? With a side of buffalo chicken fries.

ultimate sandwiches: 4 fabulous panini42 If you can make grilled cheese, you can make these delicious, restaurant-quality panini sandwiches. They’re loaded with the good stuff for that knockout flavor punch.

faster with fewer: mashed potatoes44 A favorite side dish gets the Cuisine makeover. We’re sharing three mouthwatering versions that may just convince you to serve mashed potatoes with every meal.

cuisine for less: make-ahead meatballs46 Mini meatballs that you can freeze ahead are an economical way to prepare delicious dinners. Serve them as appetizers, in a southwestern soup, or in a classic pasta dish.

grand finale: old-fashioned chocolate cake50 Sometimes the simple things are exactly what a person needs. Cake just doesn’t get any easier or better than this. That is, until you add the glossy chocolate icing!

HEALTHY EATING

cuisine lite: greek chicken roulades12 Mediterranean-style dining is at its best with these juicy, tomato-and-olive-stuffed chicken rolls. Creamy orzo completes this low-calorie, high-flavor dinner for two.

FEATURES

test kitchen favorites: pizza from the grill14 From the dough to the toppings, we’ve got you covered when it comes to making grilled pizza. This technique is best for achieving that perfect combination of texture and flavor.

15 Pizza Dough16 Oven-Roasted Tomato Sauce16 Pepperoni Pizza16 Mediterranean Pizza

16 Sausage Pizza

must-try menu: steak house dining22 Yes, you can prepare the most elegant steak house menu at home — and for a lot less than you’d pay at a restaurant. Learn the trick to cooking perfectly seared filets every time.

23 Boursin Creamed Spinach23 Bérnaise Sauce24 Seared Beef Tenderloin Filets

classic dessert: crème brûlée26 This decadent dessert is within easy reach when you follow our step-by-step guide for creating a restaurant-favorite at home. It’s the dessert recipe you don’t want to miss!

27 Vanilla Crème Brûlée28 Lemon-Ginger Crème Brûlée29 Crème Brûlée Sugar29 Maple-Pumpkin Brûlée

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From the staff of —Cuisine at home

We think you’ll love this complimentary issue of Cuisine at home.

In it, and every issue of the magazine, you’ll receive page after page

of mouthwatering recipes that not only taste great, but can be

easily prepared. Now you don’t need to be a master chef to get

restaurant-quality meals at home — all you need is Cuisine at home.

We always show you exactly what you can expect, with a photo

of every recipe. Plus, we include plenty of step-by-step photos to

make sure all of your Cuisine at home meals are a success. Thumb

through the pages and see for yourself.

Be sure to check out a couple of our favorite recipes, like

hearty pot roast and classic chicken piccata. These easy-to-make

meals not only look great on the plate — they taste even better!

Want weeknight recipes? Check out our Cuisine Tonight

department starting on page 6. It features simple, quick entrées

and side dishes. So don’t wait…get cooking with Cuisine at home.

PUBLISHERDonald B. Peschke

SENIOR EDITORKim Samuelson

ASSOCIATE EDITORSCarlos AcevedoMary Jane Mills

ASSOCIATE HEALTH EDITORJessie Shafer

SENIOR GRAPHIC DESIGNERKristen Anderson

GRAPHIC DESIGNERMegan J. Franck

TEST KITCHEN MANAGERJohn Kirkpatrick

TEST KITCHEN ASSOCIATE Robin Zimmerman

PHOTOGRAPHERSAndy LyonsDean Tanner

PHOTOGRAPHERS ASSISTANTSKatie DowneyLarry Johnson, Jr.

CONTRIBUTING SENIOR IMAGE SPECIALISTAllan Ruhnke

CONTRIBUTING GRAPHIC DESIGNERSKatie A. DoveShelley Cronin

Cuisine at home® (ISSN 1537-8225) is published bi-monthly (Feb., Apr., June, Aug., Oct., Dec.) by August Home Publishing Co., 2200 Grand Avenue, Des Moines, IA 50312. Cuisine at home® and Cuisine® are trademarks of August Home Publishing Co. ©Copyright 2010 August Home Publishing. All rights reserved. Subscriptions: Single copy: $4.99. One-year subscription (6 issues), $24.00. (Canada/Foreign add $10 per year, U.S. funds.) Postmaster: Send change of address to Cuisine at home®, P.O. Box 37100, Boone, IA 50037-2100. Canadian Subscriptions: Canada Post Agreement No. 40038201. Canada BN 84597 5473 RT. Send change of address information to P.O. Box 881, Station Main, Markham, ON L3P 8M6. Printed in U.S.A.

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ON THE COVER: CHICKEN PICCATA, page 19

PHOTOGRAPHER: DEAN TANNER

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tips&timesavers

BUY IN BULK, FREEZE FOR LATER

You can freeze diced carrots, onions, bell peppers, and celery in large batches on baking sheets. Transfer the frozen vegetables to resealable plastic bags and store in the freezer. When you need some for cooking, thaw under cool water and pat dry with paper towels.

Judi Misere, Harrisburg, PA

DAINTY DISTRIBUTIONTo obtain an even dusting of paprika on deviled eggs, place a small amount of paprika in a tea ball and sprinkle away.

Dr. Eric E. Batchelor, Cincinnati, OH

NO MUSS, NO FUSSCutting whole canned tomatoes often makes a mess and wastes a lot of the juice. Using kitchen shears to cut the tomatoes right in the can is a neat way to eliminate the problem.

Cecelia Rooney, Point Pleasant, NJ

from our readers

> The nose knows: Cantaloupe and most other melons give off a flowery fragrance when ripe . . . . . . . . . . . . . . . .

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WASTE NOT, WANT NOT It can be almost impossible to get the last remaining teaspoons of mustard from a bottle. Try this: Add 1/3 cup extra-virgin olive oil, 1/4 cup red or white wine vinegar, salt, black pepper, minced garlic, and dried herbs. Close the lid and give the mustard bottle a shake. The resulting homemade vinaigrette tastes terrific, and it uses the last bit of mustard that usually gets thrown away.

Susan Lasken, Woodland Hills, CA

CORN COLLECTOR Cutting corn from the cob makes it easier to eat, but it also makes a mess of your kitchen. To keep the corn in place, set the end of the corn cob in the center hole of a Bundt pan. While holding the corn cob steady, make long downward cuts between the cob and the kernels.

Nancy Mandoky, Venice, CA

PRECUT PARCHMENTAfter buying a roll of parchment paper, I cut all the paper to fit the size of my cookie sheets, then roll it back up and place it inside the box. This way I can quickly grab a precut sheet when I’m baking.

Judie Shurr, Valparaiso, IN

Do you have an interesting solution to a cooking dilemma? We’d like to hear from you! Send us your clever culinary tip by mail or e-mail. Please include your name, address, and phone number. We’ll pay you up to $100 if we select your tip.

Cuisine at home, Tips Editor 2200 Grand AvenueDes Moines, IA 50312

[email protected]

Up to $100 for Your Best Tip

EASY INVENTORYTo be sure that you never run out of staple foods, tape a list of items to keep on hand just inside your pantry. When you use the last of something, mark it off the list. When you go grocery shopping, you can see at a glance what needs to be replenished.

Dorothea Schlappi, Waynesburg, KY

OILY ONIONTo keep meat from sticking to the grill, use a fork to pierce half of a peeled onion at the root end. Then dip the cut side of the onion into a bowl of vegetable oil and rub the onion over the hot grill. Not only does this keep meat from sticking to the grill, it also adds flavor.

Josh Peters, Seattle, WA

FROZEN ASSETSPlain breaded chicken can get boring. To bump up the flavor, marinate chicken in the freezer before breading. Just place chicken breasts in sandwich-sized freezer bags with either a purchased or homemade marinade. Freeze several chicken breasts, then pull bags from the freezer as you need them. Thaw the chicken in the refrigerator, coat with bread crumbs, and fry for a flavorful, crispy entrée.

Michele Silva, Lyndhurst, NJ

. . . . . . . . . . . . . . . Choose fruit that seems heavy for its size. You can ripen uncut melons at room temperature for up to four days.

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easy to prepare midweek meals Shrimp risotto, revamped salisbury steak, and spicy salmon prove weeknight dinners can be quick and sophisticated.

cuisine tonight

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FOR THE SHRIMP STOCK—1 lb. medium shrimp2 cups water11/2 cups low-sodium chicken

broth1 cup chopped leek greens 9 black peppercorns4 fresh parsley sprigs2 bay leaves

FOR THE RISOTTO—2 Tbsp. unsalted butter1 cup chopped leek whites 1 cup dry arborio rice3/4 cup dry sherry1 cup frozen green peas1 tsp. kosher salt1/4 tsp. cayenne pepper1/4 tsp. ground nutmeg2 Tbsp. unsalted butter2 Tbsp. grated Parmesan

Shrimp Risotto with chive gremolataMost risotto recipes call for an Italian, short-grain rice called arborio. It should be easy to find in the same aisle as all the other rice at your store.

Makes 4 servings; Total time: 45 minutes

Gently add peas and shrimp; return the risotto to a simmer. Cook until shrimp are done, about 5 minutes.

Sauté the leeks first, then add the rice. Add warm stock and stir rice using a wooden spatula or spoon.

Strain stock through a colander into a bowl, then return stock to the pan and keep warm over low heat.

Peel and devein shrimp; set shrimp aside. Place shrimp shells and remaining stock ingredients in a saucepan and bring to a boil. Reduce heat to medium-low and simmer stock for 10 minutes. Strain stock through a colander into a bowl; discard solids. Return stock to saucepan over low heat.Melt 2 Tbsp. butter in a sauté pan over medium heat. Add leek whites; sauté 2 minutes, then stir in rice and sauté 2 minutes more. Do not allow rice or leeks to brown.Deglaze pan with sherry, stirringuntil liquid evaporates. Add 1/2 cup of warm stock; stir until absorbed. Continue adding stock 1/2 cup at a time until all stock is used and rice is tender, 20–25 minutes. Stir in the peas and shrimp; cook until shrimp are pink and firm, about 5 minutes. Season risotto with salt, cayenne, and nutmeg. Off heat, add 2 Tbsp. butter and the Parmesan. Garnish with Chive Gremolata.

Per serving with gremolata: 443 cal; 18g total fat (10g sat); 214mg chol; 999mg sodium; 30g carb; 3g fiber; 32g protein

Chive GremolataMakes about 1/2 cupTotal time: 15 minutes

3 strips thick-sliced bacon, diced

2 Tbsp. minced fresh chives2 Tbsp. minced fresh parsley1 Tbsp. minced lemon zest1/2 tsp. minced garlic Salt to taste

Cook bacon in a skillet over medium-high heat until crisp, about 5 minutes; drain and cool. Combine bacon with chives, parsley, zest, garlic, and salt.


warm, heartyfrench onion steaksSalisbury steak was a classic ground beef dish long before TV dinners entered the picture and it was banished to the frozen foods section of the supermarket. This recipe reincarnates it in a combination of classics, retrieving it from the “old food” school with a new spin. Not only is this version made fresh, it’s paired with another classic — a sauce based on French onion soup. It even includes a crisp crouton and melted cheese.

Dredging the lightly seasoned steak burgers in flour enhances browning and also gives body to the onion sauce. Stove-top braising keeps the ground-meat patties moist and tender.

Sweet onions, like Walla Walla, Vidalia, or Maui, give a milder flavor to the French onion sauce. For bolder taste, use yellow onions which are available year-round. Even if you’re not an onion fan, this dish will win you over.

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FOR THE STEAK—11/4 lb. ground chuck1/4 cup minced fresh parsley2 Tbsp. minced scallions1 tsp. kosher salt1/2 tsp. black pepper2 Tbsp. all-purpose flour

FOR THE SAUCE—1 Tbsp. olive oil2 cups sliced onions1 tsp. sugar1 Tbsp. minced garlic1 Tbsp. tomato paste2 cups low-sodium beef broth1/4 cup dry red wine3/4 tsp. kosher salt1/2 tsp. dried thyme Cheese Toasts Minced fresh parsley Shredded Parmesan

French Onion Salisbury Steak Makes 4 steaks; Total time: 45 minutes

Return steaks and any drippings to the onion mixture; cover and simmer until meat is cooked through.

Sauté onion slices with sugar until they turn golden. Add garlic and tomato paste and cook 1 minute.

After dredging the patties in flour, brown them on both sides, then remove them from the pan.

Combine ground chuck, 1/4 cup parsley, scallions, salt, and pepper. Divide evenly into four portions and shape each into 3/4- to 1-inch-thick oval patties. Place 2 Tbsp. flour in a shallow dish; dredge each patty in flour. Reserve 1 tsp. flour.Heat oil in a sauté pan over medium-high. Add patties and sauté 3 minutes on each side, or until browned. Remove from pan.Add onions and sugar to pan; sauté 5 minutes. Stir in garlic and tomato paste; sauté until paste begins to brown, 1 minute. Sprinkle mixture with reserved flour; cook 1 minute. Stir in broth, wine, salt, and thyme.Return meat to pan; bring sauce to a boil. Reduce heat to medium-low, cover, and simmer 10 minutes. Serve steaks on Cheese Toasts with onion sauce ladled over. Garnish with parsley and Parmesan.

Per serving: 337 cal; 16g total fat (6g sat); 87mg chol; 954mg sodium; 14g carb; 2g fiber; 29g protein

4 slices Italian baguette, cut diagonally (1/2-inch thick)

2 Tbsp. unsalted butter, room temperature

1/2 tsp. minced garlic Pinch of paprika1/4 cup shredded Swiss cheese1 Tbsp. shredded Parmesan

Preheat oven to 400°.Place bread on a baking sheet.Combine butter, garlic, and paprika; spread on one side of each slice of bread. Combine cheeses and sprinkle evenly over butter. Bake until bread is crisp and cheese is bubbly, 10–15 minutes.

Per toast: 172 cal; 9g total fat (5g sat); 23mg chol; 234mg sodium; 17g carb; 1g fiber; 5g protein

Cheese ToastsMakes 4 toasts; Total time: 20 minutes


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sweet and spicysalmon filletsLet this spicy-sweet salmon show you what a delight good fish can be, especially when prepared like this with the right amount of seasoning and a super-simple glaze. It’s moist, flavorful, and “rock star” gorgeous.

Sugar and Spice: There’s something almost magical about adding sweetness to a recipe that includes a hot spice — both flavors benefit. That’s what happens with this rub made from commercial Cajun spice blends and a little added sugar.

In a Jam: A simple glaze adds a dash of citrus flavor and gives this fish knock-out looks. This recipe calls for Seville orange marmalade, which is more acidic than most marmalades. The extra acidity helps cut the natural fattiness of the salmon. If you can’t find Seville marmalade, use sweet marmalade and double the amount of lime juice.

Crispy Fries: If you start the home-style potatoes before the salmon, both should be done about the same time.

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3 Tbsp. Cajun seasoning (salt-free)1 tsp. brown sugar1/4 tsp. kosher salt4 boneless, skinless salmon

fillets (6 oz. each)2 Tbsp. vegetable oil1/4 cup Seville orange

marmalade1 Tbsp. lime juice Lime wedges

Combine Cajun seasoning, sugar, and salt in a small bowl. Rub over all surfaces of fillets. Sauté fillets in oil in a large non-stick skillet over medium-high heat for 3–4 minutes. Turn and sauté an additional 2–3 minutes. Blend marmalade and lime juice; swirl in skillet until melted. Carefully turn fish to glaze on all sides. The salmon is done when it begins to flake when tested with a fork. Serve with lime wedges.

Per 6 oz. fillet: 315 cal; 13g total fat (2g sat); 94 mg chol; 206mg sodium; 15g carb; 0g fiber; 34g protein

After cooking salmon on one side for 3–4 minutes, carefully flip it over to cook on the other side.

Check salmon for pin bones. Remove with tweezers or pliers. Rub spice mixture into salmon.

Home-Style Fries Makes about 4 cupsTotal time: about 25 minutes

11/2 lb. russet potatoes, peeled, cut into 1-inch cubes

1/4 cup vegetable oil1 tsp. dried thyme Salt and black pepper to taste

Boil potatoes in salted water for 5 minutes; drain well.Heat oil in a large nonstick skillet over medium-high. Add parboiled potatoes and sauté 5 minutes without stirring. Stir and cook another 7 minutes, until golden. Season with thyme, salt, and pepper.

Per cup: 192 cal; 5g total fat (1g sat), 0mg chol; 410mg sodium; 34g carb; 4g fiber; 3g protein

CAJUN SPICES Cajun seasoning is a blend of common Cajun spices. It is usually created around a base of garlic, onion, and peppers. After that, commercial blends vary greatly. They may include paprika, dried thyme, dried oregano, or dry mustard.

Orange-Glazed Salmon Fresh fish is the route to go, but if you’re not sure about its quality, frozen fish might be the better option. It will work just as well in this recipe.

Makes 4 fillets; Total time: 35 minutes


old-world greek chicken roulades Dinner can taste terrific, go together quickly, and also be lite. By choosing ingredients that are naturally nutritional, you can prepare delicious recipes with fewer than 400 calories.

cuisine lite

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Add cornstarch mixture to liquid in the skillet. Simmer, stirring constantly, until sauce thickens.

Spread olive-tomato filling to within 1/4 inch of the edge of the pounded chicken breasts.

Roll up chicken to enclose filling, starting at one short end. Use toothpicks to secure chicken rolls.

Calories: 389Makes 2 servingsTotal time: 30 minutes

12 pitted kalamata olives, divided3 Tbsp. fresh bread crumbs3 Tbsp. minced oil-packed

sun-dried tomatoes 1 Tbsp. minced lemon zest2 cloves garlic1 tsp. dried oregano2 boneless, skinless chicken

breast halves (6 oz. each), trimmed of fat

2 tsp. extra-virgin olive oil1/4 cup diced onion1/4 cup dry white wine11/2 cups low-sodium chicken

broth1 Tbsp. fresh lemon juice1 tsp. cornstarch

Dice 6 olives; set aside. Process remaining 6 olives, bread crumbs, tomatoes, zest, garlic, and oregano in a food processor until minced. Using a meat mallet, pound chicken between plastic wrap to a thickness of 1/4 inch. Spread olive-tomato filling on chicken. Roll chicken; secure with toothpicks. Sauté roulades in oil in a large nonstick skillet over medium-high heat until browned, 4 minutes. Remove roulades to a plate. Add onion to skillet; sauté 2 minutes. Add wine; cook until liquid is reduced by half, 1–2 minutes. Add broth. Bring mixture to a boil; add diced olives and roulades.Cover skillet; reduce heat. Simmer roulades 10 minutes; remove roulades to a plate. Whisk together lemon juice and cornstarch; stir into sauce in skillet. Simmer 1 minute. Slice roulades; serve with sauce.

Per serving with sauce: 389 cal; 10g total fat (2g sat, 6g mono, 2g poly); 102mg chol; 770mg sodium; 19g carb (2g fiber, 5g total sugars); 45g protein; 3mg iron; 64mg calcium

Greek Chicken Roulades with white-wine reductionLook for chicken breasts that are at least 6 ounces in weight — they’ll be big enough to hold the filling when pounded thin and rolled.

Creamy Orzo with feta & sun-dried tomatoes Start boiling the pasta before making the roulades, then finish the orzo dish while the chicken simmers.

Calories: 293Makes 2 servingsTotal time: 30 minutes

11/2 cups low-sodium chicken broth

1/2 cup dry orzo pasta (4 oz.)2 Tbsp. minced oil-packed

sun-dried tomatoes2 Tbsp. crumbled feta cheese

(1 oz.)1/8 tsp. each kosher salt and

black pepper

Bring broth to a boil in a small saucepan; stir in orzo. Return liquid to a boil. Cook orzo, uncovered, stirring occasionally, until the liquid is absorbed, 9 minutes. Remove saucepan from heat. Stir tomatoes and feta into orzo, mixing until feta melts slightly. Season orzo mixture with salt and pepper. Serve with Chicken Roulades.

Per serving: 293 cal; 5g total fat (3g sat, 2g mono, 0g poly); 16mg chol; 424mg sodium; 47g carb (3g fiber, 4g total sugars); 13g protein; 2mg iron; 87mg calcium

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pizza from the grill

Some of the best pizza comes from coal-fired ovens, where temperatures can hit a whopping 900 degrees. Those hot ovens deliver a dynamite crust that’s crisp, smoky, and a bit charred. It’s pizza perfection.

For pizza perfection at home, you’ll need hot temperatures along with the ability to produce a little char and smoke. The natural solution is right outside on your deck — the grill.

It doesn’t matter whether you own a gas or charcoal grill; the technique is the same and the results are excellent. One side of the grill is hot — this is where the crust gets crispy and charred. The other side, set on low heat, is where you slide the crust over and add toppings.

All this results in an unbelievable pizza that rivals those baked in coal-fired ovens. But there are two more secrets to an excellent pizza. First, make your own sauce. With all of the summer tomatoes available, it’d be a crime not to. Second, underdress it. With great crust, the last thing you want to do is overload it with too much sauce, cheese, and toppings. Keep it simple.

The final thing you should know is that this dough freezes well — be sure to wrap it in plastic. Thaw it in the fridge and bring it to room temperature before grilling.

Grilled pizza has a lot to offer — crispy crust, delicious smoky flavor, and an opportunity to cook outdoors.

test kitchen favorites

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Pizza DoughMakes enough for four 12-inch pizzasTotal time: 15 minutes + 3 hours rising

1 cup warm water (105–115°)1 Tbsp. sugar21/4 tsp. active dry yeast (one 1/4 oz. pkg.)21/4 cups all-purpose flour1 cup cake flour1 Tbsp. kosher salt2 Tbsp. olive oil

Combine water, sugar, and yeast. Proof until mixture turns foamy, about 5 minutes.Mix flours and salt in the bowl of a stand mixer fitted with a dough hook.

Add oil to proofed yeast mixture; then pour into flour mixture. Knead dough on low speed 10 minutes. (If kneading by hand, knead dough for the same amount of time.) Place dough in a lightly oiled bowl, turning dough to coat surface. Cover dough with plastic wrap and let rise in a warm place until doubled, about 2 hours. Punch dough down and divide it into four balls, pinching the bottoms closed. Cover with plastic wrap, and let rise in a warm place another hour.

Grilled Pepperoni Pizza (page 16), per 1/8 pizza: 181 cal; 12g total fat (2g sat); 17mg chol; 420mg sodium; 14g carb; 1g fiber; 6g protein

making the dough

Knead dough on low speed for 10 minutes. The dough will climb up the hook when it’s ready.

For grilled pizza, the dough must have the ability to be rolled thinly. A blend of all-purpose flour and cake flour makes the dough very elastic, yet tender, and creates the Italian-style crust that you want.

Proofing: To trigger yeast’s leavening powers, it needs to be proofed. Proof yeast by dissolving it in a mixture of warm water and a little sugar. When the mixture turns foamy, you know the yeast is active. Then it’s time to add the flour. See Yeast Tip, below, for checking if yeast is alive.

Kneading: Kneading is the process of developing gluten which allows the dough to stretch. A stand mixer makes it easy, but the dough can be kneaded by hand, too. The dough is ready for rising when it is smooth and springs back when poked gently with your finger.

Rising: Pizza dough develops flavor and texture during rising. It’s important to let dough rise at room temperature (about 75 degrees), not in a heated oven or near an air conditioner! Excess heat will cook the dough, while cold temperatures will slow down the yeast’s action.

After 2 hours, divide dough into four balls. Pinch bottoms to keep air out and let dough rise 1 hour more.

On a lightly floured work area, roll dough from the center to the edge to form a 10- to 12-inch circle.

YEAST TIPTo test if yeast is alive or dead, it needs to be mixed with warm water. The water must not be too hot or too cold — water hotter than 120 degrees will kill yeast, but cool water won’t allow it to activate. Let the water-yeast mixture stand 5–10 minutes, then check if it’s bubbly and thick, or if it has expanded. If the mixture hasn’t changed much (or at all), then the yeast is dead. Start over with new yeast.



topping grilled pizza

Mediterranean PizzaBrush dough with olive oil, then top with cubed fontina cheese, sliced salami, quartered marinated artichoke hearts, and slivered kalamata olives. Sprinkle with diced fresh tomatoes and shredded Parmesan. Add torn fresh basil before serving.

Sausage PizzaBrush dough with olive oil, then top with shredded white Cheddar, cooked and sliced link Italian sausage, and some Oven-Roasted Tomato Sauce. Sprinkle with thinly sliced red onion, shredded Parmesan, kosher salt, and red pepper flakes. Add torn fresh basil before serving.

Pepperoni PizzaBrush dough with olive oil, then top with fresh mozzarella, sliced pepperoni, and some Oven-Roasted Tomato Sauce. Sprinkle with thinly sliced fresh spinach, shredded Parmesan, salt, and red pepper flakes.

When deciding on pizza toppings, the sky’s the limit. These combinations may inspire you to experiment with ingredients. For best results, layer toppings in the order in which they’re listed, and remember not to overload

the crust. Add fresh herbs just before serving. The residual heat will release their flavor.

Grilled pizzas cook quickly, so have all the toppings ready and set up near the grill before you start cooking your pizzas.

Oven-Roasted Tomato SauceThis recipe makes more sauce than you’ll need for pizzas. Use leftovers as a light pasta sauce.

Makes 5 cups; Total time: 50 minutes

4 lb. Roma tomatoes, quartered (8 cups)

1 cup chopped onion4 cloves garlic 2 tsp. kosher salt1 tsp. red pepper flakes1 tsp. sugar1/2 cup olive oil1/2 cup snipped fresh basil

Preheat oven to 450°.Combine tomatoes, onion, garlic, salt, pepper flakes, and sugar in a large baking dish. Toss tomato mixture with olive oil.Roast until tomatoes soften, 35–40 minutes. Remove from oven and mash with a potato masher, keeping tomatoes a bit chunky.Stir in basil.

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grilling pizzaWith the toppings ready to go, you’re literally minutes away from pizza nirvana.

Shaping: Roll out the dough on a dry work surface dusted with flour. Shape it into a 10- to 12-inch circle or rectangle — don’t worry if it’s not perfect. An irregular shape gives your pizza a rustic look.

On the grill: To transfer the dough to the grill, lift it by the edges with your fingertips and drape it directly onto the hottest part of the grill. The high, direct

heat from the fire will quickly firm the crust. If your grill has hot spots, use tongs to move the crust around so it doesn’t burn.

Toppings: Before adding toppings, flip the crust over to the cool side of the grill. (If your grill doesn’t have a double burner, move the crust to a baking sheet before adding toppings.) Then return the pizza to the hot side for final cooking. Check it frequently to prevent burning.

1. Preheat one side of grill to medium-high, the other side to low. Place dough over hot side, close lid, and cook 2–3 minutes. The crust will bubble and grill marks will appear underneath.

2. Use tongs to flip the crust over and move it to the low heat side of the grill. Brush the crust with olive oil — it adds flavor and contributes to the crispy texture.

4. Pizza is done when cheese is melted. Remove pizza from the grill using a pizza peel or the back of a baking sheet.

3. Add toppings (see suggestions, left). Keep quantities light so they cook quickly. Return pizza to the hot side of the grill to finish cooking.

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Part of piccata’s charm is that it only requires basic cooking skills to prepare. You get professional results, even if you’re a beginner cook. To make this recipe even more enticing, much of the preparation can be done hours ahead of serving.

Because cutlets are lean and cook in just a few minutes, they produce very little drippings to use in a sauce. A light coating of flour will act as an emulsifier and thickener, while a simple addition of fresh lemons, white wine, and capers create the classic piccata flavors.

restaurant-stylechicken piccataIf you like fresh lemon, tender chicken, and a quick recipe, then this classic Italian dish will fit perfectly on your dinner plate.

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Chicken PomodoroThis dish features fresh flavors and a gorgeous presentation. Be sure to deglaze with the vodka off the heat.

Makes 2 servingsTotal time: about 30 minutes

2 boneless, skinless chicken breasts, cut in half and pounded into cutlets, (pages 20-21)

Salt and black pepper All-purpose flour Nonstick spray2 Tbsp. vegetable oil1/4 cup vodka1/2 cup low-sodium chicken

broth2 Tbsp. fresh lemon juice1/2 cup chopped fresh tomato2 Tbsp. heavy cream1/3 cup sliced scallions

Season cutlets with salt and pepper, then dredge in flour. Coat a sauté pan with nonstick spray, add oil, and heat over medium-high.Sauté cutlets on both sides. Transfer cutlets to a platter; pour off fat from the pan. Deglaze pan with vodka (away from heat); return to heat and cook until nearly evaporated. Add broth and lemon juice. Return cutlets to pan and cook on each side for 1 minute. Transfer cutlets to a warm plate.Stir tomato and cream into sauce. Heat through; pour over cutlets. Garnish with scallions.


After slicing and pounding chicken into cutlets, season them with salt and pepper and dredge in flour.

Flip cutlets over when golden brown on first side. Cover pan with a heatproof platter to keep warm.

Transfer cutlets from pan to warm plates. Add butter and lemon to sauce, then pour it over cutlets.

Chicken PiccataTurkey tenderloin makes a great substitute for chicken breast.

Makes 2 servingsTotal time: about 30 minutes

2 boneless, skinless chicken breasts, cut in half and pounded into cutlets, (pages 20–21)

Salt and black pepper All-purpose flour Nonstick spray2 Tbsp. vegetable oil 1/4 cup dry white wine1 tsp. minced garlic1/2 cup low-sodium chicken

broth2 Tbsp. fresh lemon juice1 Tbsp. drained capers2 Tbsp. unsalted butter Fresh lemon slices Chopped fresh parsley

Season cutlets with salt and pepper, then dredge in flour. Coat a sauté pan with nonstick spray, add oil, and heat over medium-high.Sauté cutlets 2–3 minutes on one side. Flip cutlets over and sauté the other side, covered, 1–2 minutes. Transfer cutlets to a warmed platter; pour off fat from the pan. Deglaze pan with wine and add minced garlic. Cook until garlic is slightly brown and liquid is nearly evaporated, about 2 minutes.Add broth, lemon juice, and capers. Return cutlets to pan and cook on each side for 1 minute. Transfer cutlets to warm plates. Finish sauce with butter and lemons. Once butter melts, pour sauce over cutlets. Garnish with chopped fresh parsley and serve immediately.



Fast, easy, and great-tasting, cutlets show their versatility using different meats in an infinite array of recipes.

Turkey: Slice turkey tenderloin on the bias into 1/2-inch-thick slices, then pound out evenly.

Chicken: Trim excess fat and skin, remove tenderloin, and cut breast in half lengthwise before pounding.


the steps to perfect cutlets

While most cutlet recipes are pretty simple, the key to success begins with the cutlet itself. It can’t be too thin or too thick — and it can’t be cut just anyway. For the best cutlets, cut the meat into 1/2-inch-thick slices, then pound them to half that thickness. If the cutlet is too thin, the meat can dry out by the time the outside is browned to a presentable finish. On the other hand, if the meat is too thick, the exterior could overbrown (even burn) by the time the meat finishes cooking.

Slicing: Besides the right thickness, most cutlets should be cut against the grain of the meat. Short muscle fibers are more tender and less likely

to constrict and buckle when cooked over high heat. It’s better to slice your own cutlets than to buy prepackaged since they can vary greatly in thickness and quality. Once the cutlets are sliced, you’ll use the flat side of a meat mallet to pound them to the desired thickness (about 1/4 inch).

Pork Loin: Trim visible fat from pork loin, then slice it against the grain. Each cutlet should be about 1/2-inch thick before pounding.

Chicken: Halve chicken breasts lengthwise and pound gently.

Turkey: Cut turkey tenderloin on the bias to prevent edges from fraying. Keep slices in the 1/2-inch-thick range.

Pork: Slice loin against the grain into 1/2-inch-thick slices and then pound until 1/4-inch thick.

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To help meat hold its shape, cover it with plastic wrap before pounding.

Gently pound pieces with glancing blows until each cutlet is an even 1/4-inch thick.

Many cutlet recipes direct you to slice the meat to desired thickness, suggesting that pounding isn’t necessary. We prefer to always use a mallet to flatten the cutlets, ensuring even thickness with tender and moist results when the meat is cooked.

Not all of us can always cut an even slice. It may be thicker at the top and taper at the bottom, especially on a chicken breast. Pounding takes care of unevenness on most cuts of meat. And while some cuts are naturally tender, flattening breaks down some of the tougher connective tissues to make the cutlet even more tender.

Covering: Before flattening cutlets, cover them with plastic wrap. This not only allows easy cleanup but is better for shaping the cutlets. Use plastic wrap that’s as thick as possible to prevent tearing. Regular wrap is OK, but heavier-duty freezer wrap is thicker and stronger, so it can hold up to pounding several cutlets.

Shaping: When shaping cutlets, think of a pair of stockings: Although

they are sheer, stockings hold a leg’s shape by evenly displacing pressure. The same thing happens with plastic wrap. As the mallet hits the meat, the pressure is slightly displaced and less traumatic, preserving the cutlet’s smooth appearance.

Pounding: There are all types of mallets. Some have handles which provide leverage, others are palm held for good control, and some are flat and heavy, weighing up to eight pounds. If you don’t have a mallet try a wine bottle wrapped in plastic.

There is an art to pounding out a cutlet — it’s not just hammering away at the meat. The secret is to use gentle, glancing taps with the flat side of your mallet (there’s no point in using the waffled tenderizing side). Strike themeat with firm, quick movements until the cutlet is about 1/4-inch thick. This motion preserves the meat’s smooth appearance, and, when cooked, the thin cutlet will be golden brown on the outside and moist and juicy on the inside.

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from thick to thinpounding out cutlets



top-notchsteak house menuWhy spend an excessive amount of money at a steak house when you can have the same meal in your own dining room? Without a doubt, this is pure pleasure at a fraction of the cost.

Nothing beats a meal at a swank steak house restaurant, but dropping a huge wad of cash on dinner out isn’t always an option. Luckily, steak-house quality steaks can easily be cooked at home.

At the forefront of cooking success are good, thick tenderloin filets. Buy them already cut, or trim a whole tenderloin yourself, page 25. It’s easy and, if you’re feeding a lot of people, it’s often cheaper.

If you’re going to make these filets, it’s imperative to pull out all the stops with the sides, too. Béarnaise sauce is a classic with filets, and so simple you won’t believe it’s a fancy French sauce. Creamed spinach is standard steak house fare — but there’s nothing stan-dard about this recipe. The addition of creamy Boursin cheese breathes new life into the dish. It doesn’t make much, but a little goes a long way.

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Whisk egg yolks into reduced wine-water mixture. Gradually drizzle in butter, whisking constantly.

FOR THE SPINACH FILLING—1/2 cup diced onion1 Tbsp. unsalted butter2 Tbsp. all-purpose flour1 cup milk1/2 cup heavy cream1 pkg. Boursin Garlic & Fine

Herbs cheese (5.2 oz.) 1 pkg. frozen chopped spinach,

thawed and squeezed dry of excess moisture (10 oz.)

2 Tbsp. grated Parmesan 1 tsp. minced lemon zest Salt, white pepper, cayenne

pepper, and ground nutmeg to taste

FOR THE CRUMB TOPPING—2/3 cup coarse fresh bread

crumbs (made from 2 slices firm white bread)

1 Tbsp. unsalted butter, melted1 Tbsp. olive oil Salt and black pepper to taste

Preheat oven to 425°. Coat a shallow 2-cup baking dish with nonstick spray; set aside. Sauté onion in 1 Tbsp. butter in a saucepan over medium heat until soft, 5 minutes. Add flour and stir to coat onion. Cook about 1 minute.Gradually whisk milk and cream into onion mixture, stirring constantly to prevent lumps. Simmer sauce for 1 minute.Stir in Boursin, a little at a time, until cheese is melted and sauce is smooth. Remove saucepan from heat.Add spinach, Parmesan, zest, and seasonings. Transfer spinach mixture to prepared baking dish. Combine crumbs, 1 Tbsp. butter, oil, salt, and pepper. Top spinach with crumbs, pressing them to adhere. (Dish may be covered and chilled at this point to be baked later.) Place dish on a baking sheet; bake until crumbs are golden and sauce is bubbly, 20–25 minutes.

Per 1/3 cup: 296 cal; 26g total fat (15g sat); 71mg chol; 368mg sodium; 12g carb; 1g fiber; 7g protein

Boursin Creamed SpinachYou can find Boursin (a soft herb-and-garlic cheese spread) in the deli section of most grocery stores.

Makes about 2 cups; Total time: about 1 hour

Cover spinach with crumbs, and bake while the steaks cook so they’re done at the same time.

Stir Boursin into sauce, a little at a time, until fully incorporated. Add spinach when Boursin is melted.

Béarnaise SauceMakes 11/2 cupsTotal time: about 20 minutes

1/4 cup white wine vinegar1/4 cup dry white wine3 Tbsp. minced shallots1 Tbsp. chopped fresh tarragon 2–3 Tbsp. water4 egg yolks2 sticks unsalted butter, melted Juice of half a lemon, salt,

white pepper, and cayenne pepper to taste

Bring vinegar, wine, shallots, and tarragon to a boil in a small saucepan over medium-high heat. Boil until most of the liquid evaporates, about 5 minutes. Off heat, add water, then whisk in egg yolks until frothy.Gradually drizzle in butter, whisking constantly to incorporate. Sauce should be thick, but thin it with a little water if needed. If it’s too thin, return it to low heat and whisk constantly until thickened.Strain sauce through a medium-mesh strainer into a heatproof cup. Season with lemon juice, salt, white pepper, and cayenne. Serve immediately

Per Tbsp.: 79 cal; 8g total fat (5g sat); 54mg chol; 3mg sodium; 0g carb; 0g fiber; 1g protein


24

Seared Beef Tenderloin FiletsMakes 6–8 servingsTotal time: about 40 minutes

FOR THE FILETS—1 beef tenderloin (6–8 lb.) Salt and black pepper2 Tbsp. olive oil

SERVE WITH— Béarnaise Sauce (page 23) Boursin Creamed Spinach

(page 23)

Preheat oven to 425° with a rack in the center.Trim tenderloin and cut into 6–8 oz. filets; season each filet with salt and pepper. Heat an ovenproof sauté pan over medium-high for 5 minutes.Sear filets in oil on one side for 4–5 minutes. Turn them over, place the pan in the oven, and roast to desired doneness (see chart, page 25). Remove pan from the oven, transfer filets to a plate, tent with foil, and let rest 5 minutes before serving.Serve with sauce and spinach.

Per 8-oz. filet (without sauce and spinach): 450 cal; 19g total fat (7g sat); 177mg chol; 135mg sodium, 0g carb; 0g fiber; 66g protein


Trimming a tenderloin isn’t a big deal, if you buy the right thing: a whole, untrimmed, six- to eight-pound tenderloin. Whole tenderloins are often available for an economical price in warehouse clubs like Costco. Your butcher may also carry whole tenderloins, but the price is usually heftier, so precut filets might be a better option there. Whatever you buy, read labels. “Peeled” means fat has been removed from the tenderloin which is fine. “Butt” means the package contains thick, oddly-shaped pieces that don’t make good filets.

To trim a whole beef tenderloin, first remove the “chain.” It’s the loose, ropy piece of meat and fat that can almost be pulled off with your hands (Step 1). Once trimmed of fat, it’s great in stews. Next, remove the silverskin that surrounds much of the tenderloin (Step 2). It’s super tough and won’t melt with cooking like fat does. Then, remove the thick “butt” and thin “tail” sections to use later in sautés or stir-fries. Finally, cut the large center portion into thick individual filets (Step 3). You should get six to eight filets total.

trimming and searingbeef tenderloin filets

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1. Remove the flabby portion of tenderloin running along the bottom and side, known as the “chain.”

2. To trim silverskin, first make a tab by cutting underneath it, then pull the tab taut with your knife.

3. Remove the thick butt and thin tail sections, then cut the center piece into 2-inch-thick filets.

4. Sear one side of filets in hot pan for 5 minutes. Flip filets and transfer to a preheated 425° oven.

Perfectly cooking tender cuts of meat like tenderloin requires two steps: searing and roasting. Once the tenderloin is trimmed and cut into filets, rub them with salt and pepper. Then, heat a heavy ovenproof skillet or sauté pan on the stove for five minutes. (If searing more than four filets, use two pans.) Add oil to the pan. Once the oil is hot, sear the filets well on one side (Step 4). This not only looks good but

also adds plenty of flavor. Resist the urge to move the filets because it’s contact with the pan that creates the desirable crust. And don’t forget to turn on the exhaust fan: This process can get real smoky!

Turn the steaks and transfer them to the oven to finish roasting at a high temperature. This technique keeps all the natural flavor and moisture in the filets while they finish cooking.

”“A perfectly cooked steak is an essential part of every good cook’s repertoire. The best part is, anybody can do it!

DONENESS CHART Use the chart below to determine how long to cook your steaks. Don’t rely on an internal temperature. The holes thermometers leave behind allow juices to leak. And be sure to let the steaks rest before serving.

RARESear: 5 minutes Roast: 5 minutesRest: 5 minutes

MEDIUM-RARESear: 5 minutesRoast: 7 minutesRest: 5 minutes

MEDIUMSear: 5 minutesRoast: 9 minutesRest: 5 minutes


the basics of brûléeCrème brûlée is a dish destined for the Dessert Hall of Fame. But it’s not just for restaurants — it’s easy to make at home!

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Grind vanilla bean with sugar in a coffee grinder until powdery. Be sure the grinder is very clean.

A few techniques will give home-made crème brûlée the flavor and texture of restaurant versions.

First, for maximum real vanilla flavor, use a vanilla bean — its intense flavor is worth the higher price tag. To get the most out of it, pulverize it with sugar, then add this vanilla sugar to the cream. If using a bean isn’t an option, that’s OK. Add a tablespoon of pure vanilla extract to the egg mixture.

Second, “temper” the eggs by slowly whisking the warm cream into them. Tempering raises the temperature of the eggs without the risk of scrambling. It’s also important to bake the custards in a water bath, or bain-marie, to ensure that they don’t curdle.

When setting up the water bath, use a baking pan with sides that are no taller than 2 inches. Higher than that and air won’t circulate around the dishes very well. That means the custards will take longer to cook, increasing the odds of them curdling. Also, be sure the pan is large enough so that the dishes don’t touch — water should surround each one.

Bake the custards just until set. To test, gently tap one in the center — if it’s still runny, bake them 3–5 minutes more, then test again (oven temperatures vary, so your baking time may be a little different from ours).

Vanilla Crème BrûléeThe brûlées may seem soft, but they’ll keep cooking from the residual heat and firm up even more from chilling.

Makes six 4-oz. brûlées Total Time: about 1 hour + chilling

FOR THE CRÈME BRÛLÉE—1/2 vanilla bean, chopped into

1/4-inch pieces2 Tbsp. sugar1 cup heavy cream1 cup half-and-half3 egg yolks1 egg1/4 cup sugar Pinch of salt

FOR THE TOPPING— Crème Brûlée Sugar (page 29)

Preheat oven to 325°. Pulverize vanilla bean and 2 Tbsp. sugar in a coffee grinder.Warm cream, half-and-half, and vanilla sugar in a saucepan over medium heat just until steam rises.Whisk egg yolks, egg, 1/4 cup sugar, and salt together in a mixing bowl. Slowly whisk hot cream mixture into eggs to temper. Strain egg mixture into a measuring cup with a pour spout and divide among the six 4-oz. ovenproof ramekins. Arrange dishes in a baking pan, then carefully transfer pan to the oven. Add hot water to the pan and bake custards until set, 35–45 minutes; don’t overcook.Remove ramekins from water bath, cool, then cover loosely with plastic wrap. Chill until completely cold, preferably overnight. Caramelize each custard before serving by burning sugar on top (page 29). Let the brûlées stand a few minutes after caramelizing so the topping hardens.

Per brûlée: 338 cal; 22g total fat (13g sat); 202mg chol; 67mg sodium; 34g carb; 0g fiber; 4g protein

Strain tempered mixture through a fine-mesh strainer to eliminate any vanilla bean pieces.

Fill custard dishes about 1/4 inch from the top. Bake in a water bath until just set but still jiggly.

BAKEWARE Crème brûlée bakes the most evenly in shallow dishes, but ramekins work too. A dish’s size and volume may alter the recipe yield.

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Lemon-Ginger Crème BrûléeMakes six 4-oz. brûléesTotal time: about 1 hour + chilling

FOR THE CRÈME BRÛLÉE—1/4 cup chopped fresh ginger2 Tbsp. sugar Zest of 1 lemon1 cup heavy cream1 cup half-and-half3 egg yolks1 egg1/4 cup sugar1/2 tsp. ground ginger Juice of 1 lemon Pinch of salt

FOR THE TOPPING— Crème Brûlée Sugar (page 29)

Preheat oven to 325°.Blanch ginger in boiling water for 1 minute; drain well.Pulverize 2 Tbsp. sugar and lemon zest in a coffee grinder until zest is finely minced. Warm cream, half-and-half, blanched ginger, and lemon sugar in a saucepan over medium heat just until steam rises. Remove from heat; let steep 15 minutes.Whisk egg yolks, egg, 1/4 cup sugar, ground ginger, lemon juice, and salt together in a mixing bowl. Slowly whisk warm cream mixture into eggs to temper. Strain mixture; divide among six 4-oz. ramekins.

Prepare a water bath as described on page 27. Bake custards until just set, 35–45 minutes; don’t overcook.Remove ramekins from the water bath, cool, and cover loosely with plastic wrap. Chill until completely cold, preferably overnight.Caramelize each custard before serving by burning sugar on top (page 29). Let the brûlées stand a few minutes after caramelizing so the topping hardens.


Of the three crème brûlée recipes, this one is the most delicate. It’s an ideal finish to those meals when you just can’t eat another bite... but a little bit of something sweet would be nice.

Blanching the fresh ginger may seem unnecessary, but it’s an important step. Fresh ginger is acidic and tends to curdle milk — adding it directly to the cream and half-and-half could ruin the dessert.

But a brief blanching neutralizes the acidity in ginger, taking care of the curdling problem.

Pulverizing lemon zest with a little sugar brings out the zest’s oils. If you don’t have a coffee grinder, pile the zest and sugar on a cutting board and mince together with a chef’s knife. The sugar won’t get powdery, but the zest’s oils will still get worked into it.

fancy dessert made easy

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“Burning” crème brûlée isn’t as hard as it looks. All you need is a torch and a simple recipe of brown and granulated sugars.

Crème brûlée has made kitchen torches a fairly common houseware store item. The small ones retail for $40, are butane-filled, and do a great job of caramelizing. Propane torches from hardware stores are also good ($10–$40 depending on models). Don’t use the oven broiler — the heat is uneven and can cause curdling.

Crème Brûlée SugarMakes enough for six 4-oz. brûléesTotal time: about 1 hour

1/2 cup packed brown sugar1/4 cup granulated sugar

Combine both sugars, then spread the mixture on a parchment-lined baking sheet. After baking the brûlées, turn off the oven and place the sugar pan inside the oven for an hour to dry out the sugars. Transfer sugar to a food processor and pulverize until fine. Store in an airtight container until ready to caramelize.

feel the burn

Blot tops of custards dry with a paper towel. Sprinkle 1–2 Tbsp. sugar mixture over each custard.

Use a torch to melt the sugar by waving the flame 4–8 inches from the surface until caramelized.

Makes six 4-oz. brûléesTotal time: 1 hour + chilling

1 cup heavy cream1 cup half-and-half3/4 cup canned pumpkin purée 1/4 cup pure maple syrup1 tsp. ground cinnamon1/2 tsp. ground nutmeg 1/2 tsp. ground ginger1/4 tsp. ground cloves3 egg yolks1 egg1/3 cup pure maple syrup Pinch of salt

Preheat oven to 325°.Whisk together cream, half-and-half, pumpkin purée, 1/4 cup maple syrup, cinnamon, nutmeg, ginger, and cloves in a saucepan. Heat over medium just until steam rises. Whisk together egg yolks, egg, 1/3 cup maple syrup, and salt in a bowl. Slowly whisk warm cream mixture into egg mixture. Divide among six 4-oz. ovenproof ramekins. Bake and cool as directed, page 27.Caramelize each custard before serving by burning sugar on top, see above.


Maple-Pumpkin Brûlée Since this custard is thicker than the Vanilla Crème Brûlée on page 27, instead of straining, you’ll need to use a rubber scraper to press it through a fine-mesh sieve for a silky texture. If you skip the straining, it will have a pumpkin pie-like texture.

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This simple pasta is inspired by the Italian dish called amatriciana [ah-mah-tree-chee-AH-nah], a bacon-spiked tomato sauce often served with bucatini, a thick and hollow spaghetti.

Caramelized tomatoes give the sauce deep flavor, and the leeks add sweetness. The garlic crumbs on top are optional, but they add fabulous texture to the dish.

‘B-L-T’ pastaThis tasty trio — bacon, lettuce, and tomato — is an all-time favorite. Savor it any time of the year in this super-flavorful pasta dish.

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Bacon, Lettuce, & Tomato Bucatini with garlic bread crumbsMakes 2 servingsTotal time: about 45 minutes

FOR THE GARLIC BREAD CRUMBS—1 clove garlic 1 cup Italian bread cubes1 tsp. olive oil Salt to taste

FOR THE PASTA—2 strips bacon, diced1 cup halved grape tomatoes1/2 tsp. sugar1/2 cup thinly sliced leeks1/4 cup dry white wine1/2 cup low-sodium chicken

broth1 tsp. red wine vinegar1/4 tsp. red pepper flakes4 oz. dry bucatini or spaghetti1 cup fresh spinach leaves1/4 tsp. minced fresh thyme

Bring a pot of salted water to a boil for the pasta.Mince garlic for the bread crumbs in a food processor. Add cubed bread and process until coarse.

Heat oil in a nonstick skillet over medium; add crumbs and toast until golden, 3–4 minutes, stirring often. Season with salt; set aside.Cook bacon for the pasta in a large nonstick skillet over medium heat until crisp. Remove with a slotted spoon to a paper-towel-lined plate. Pour off all but 1 Tbsp. drippings. Caramelize tomatoes and sugar in drippings over medium heat. Cook until tomatoes begin to brown, 5 minutes. Add leeks; sauté until wilted, 3–4 minutes.Deglaze skillet with wine; simmeruntil liquid is nearly evaporated. Add broth, vinegar, and pepperflakes. Simmer until liquid is reduced by a third, about 5 minutes. Cook bucatini in boiling water according to package directions. Add the spinach, thyme, and cooked bacon to the tomato mixture. Transfer cooked pasta from cooking water to the skillet using tongs. Toss to coat; season with salt. Divide pasta among plates and sprinkle with bread crumbs.


Orange & Red Onion SaladMakes 2 servingsTotal time: about 30 minutes

2 Tbsp. red wine vinegar1 Tbsp. honey1/2 tsp. Dijon mustard Juice of 1/2 an orange3 Tbsp. olive oil Salt and black pepper to taste1 navel orange, peeled, sliced

into rounds1/4 cup thinly sliced red onion1/4 cup slivered almonds1 tsp. unsalted butter2 tsp. sugar Salt and cayenne pepper

to taste2 cups mesclun salad mix Minced fresh chives

Whisk together vinegar, honey, Dijon, and orange juice in a small bowl for the vinaigrette. Drizzle in oil, whisking until emulsified. Season with salt and black pepper.Marinate orange and onion slices in vinaigrette in a shallow dish (such as a pie plate) for 10 minutes. Toast almonds in butter in a small nonstick skillet over medium heat. When barely golden, add sugar, salt, and cayenne. Continue cooking, stirring constantly, until almonds are browned and coated with sugar. Transfer nuts to a plate to cool.To assemble, arrange greens on a platter; top with orange and onion slices, and desired amount of vinaigrette. Sprinkle with chives and candied almonds.


Deglaze the pan by adding wine to the tomatoes and leeks. This will build another layer of flavor.

Transfer cooked pasta from the water to the pan. Toss the pasta to coat with sauce and to wilt the spinach.

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classic pot roast There might not be a dish that conjures up more comforting memories than good old-fashioned pot roast.

There’s magic in a pot roast — a cheap, tough cut of meat transformed into a delicious dinner that rivals the finest cuts of meat. Most tough cuts are best when cooked slowly. That’s when a slow cooker becomes your best friend. This appliance works by slowly breaking down the tough meat fibers, while at the same time keeping the meat moist with flavorful liquid.

The best way to bump up the beefy flavor in a pot roast is to sear the meat first. Searing gives the meat a delicious browned crust that is formed when sugars and proteins in the meat react to the heat. It not only looks and smells good, it gives the sauce a complex flavor and rich color. Once the meat is seared, transfer it to the slow cooker along with the pan drippings.

slow cooking

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Makes 6 servingsPreparation time: 20 minutesCooking time: 4–5 hours (high heat) 8–9 hours (low heat)

3 Tbsp. vegetable oil1 boneless chuck roast,

trimmed, seasoned with salt and pepper (3–4 lb.)

1/4 cup all-purpose flour2 Tbsp. tomato paste1/2 cup dry white wine11/2 cups low-sodium beef broth1 Tbsp. Worcestershire sauce2 cups sliced onions6 medium carrots, peeled and

cut into 2- to 3-inch pieces3 large celery ribs, cut into 2- to 3-inch pieces6 cloves garlic, chopped3–4 sprigs fresh thyme2 bay leaves

Classic Pot Roast with garlic-thyme gravyBoneless beef chuck roast is ideal for this recipe; the tough meat becomes tender and succulent when cooked with moisture for a long time. Trim away as much fat as possible to keep the sauce from becoming greasy.

As they cook, the vegetables and herbs add flavor and juices that will enhance the finished sauce.

Sear the beef to brown it well on all sides. This technique will add color and flavor to the finished dish.

Heat oil in a sauté pan over medium-high. Sear roast on all sides, 10 minutes total. Transfer roast to a 4- to 6-qt. slow cooker. Stir flour into sauté pan; cook 1 minute. Add tomato paste and cook 1 minute more.Deglaze sauté pan with wine, cooking until liquid evaporates. Stir in broth and Worcestershire; bring mixture to a simmer, scraping up any brown bits.Transfer broth mixture to the slow cooker; add onions, carrots, celery, garlic, thyme, and bay leaves. Cover and cook until meat is fork-tender, on high-heat setting for 4–5 hours or on low-heat setting 8–9 hours. Discard thyme sprigs and bay leaves before serving.


2 lb. russet potatoes, peeled and cut into 11/2-inch chunks

1/2 cup milk, warmed1/2 stick unsalted butter, melted1 cup frozen green peas,

thawed Salt and white pepper

to taste Minced fresh chives

Boil potatoes in a pot of salted water until tender, 12–15 minutes; drain. Return potatoes to pot; cook, stirring, over low heat for 1 minute to remove moisture. Mash potatoes until smooth.Stir in milk, butter, peas, salt, and pepper; serve immediately topped with chives.


Mashed Potatoes & PeasRusset potatoes are excellent in this dish, but any potato works in a pinch.

Makes 6 servings; Total time: 20 minutes

CuisineAtHome.com

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crusting chicken

Finally! The secrets to crusted chicken that’s crisp on the outside and juicy on the inside are revealed.

For “crusting” bread crumbs, a rustic-type loaf with a chewy, yet fairly soft crust (like ciabatta) is ideal.

Our staff is picky about crusted chicken. Far too much of it has been dredged in boxed bread crumbs and dried herbs. As if that weren’t enough, it’s often baked until it’s inedible.

The challenge then was to develop a recipe for chicken with a flavorful crust and juicy interior. The key to success involves the four “Cs”: chicken, crumbs, coating, and cooking.

Chicken: Boneless, skinless breast halves are convenient and cook quickly. Because whole breast halves are too big, halve each one lengthwise. This ensures that the coating won’t burn before the chicken is thoroughly cooked. If you double this recipe, be sure to sauté the chicken in two pans to avoid crowding.

Next, lightly pound the pieces to an even 1/2-inch thick (Step 1, page 35). You’re not tenderizing or creating a cutlet for scaloppine, so be gentle. Pounding chicken pieces in a slightly damp plastic bag helps to prevent sticking and tearing.

Crumbs: Crumbs are the most important “C” in this equation. Besides adding great flavor, they’re essential for the right texture. They create a crouton-like crust on the chicken, not a dry, flavorless, crumbly one.

For the best crumbs, you need the right bread. A rustic-type loaf with a chewy, yet fairly soft crust is ideal. Bread with a holey interior makes crumbs that vary in size — that’s good. Stay away from loaves having dense, hard crusts. These crumbs would make chewing extremely painful!

Cut bread into cubes (leave crust on) and process into crumbs. Work in batches and don’t overfill the bowl. The crumbs will be different sizes — from powdery to the size of peas. That’s fine. Uniformity is not the goal here.

Dry the crumbs on a baking sheet in a 200° oven until they’re completely dried but not toasted, about 10–15 minutes. Freeze any extra crumbs in a resealable bag. They’re great to have on hand.

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Crusted Chicken BreastsMakes 4 piecesTotal time: about 1 hour

2 boneless, skinless chicken breast halves (6–8 oz. each), sliced in half

FOR THE DIPPING MIXTURE—2 egg whites2 tsp. cornstarch Juice of 1/2 a lemon

FOR THE CRUSTING MIXTURE—1 cup coarse dry bread

crumbs1 Tbsp. chopped fresh parsley1 tsp. kosher salt1/4 tsp. black pepper Minced zest of 1 lemon3 Tbsp. olive oil

Preheat oven to 450°.Pound chicken breasts. Blend egg whites, cornstarch, and lemon juice in a wide, shallow dish.Combine bread crumbs, parsley, salt, pepper, and zest in a second wide, shallow dish. Dip chicken in egg whites, then into crust mixture. Let chicken rest on a rack in the refrigerator 20–30 minutes to set crust.Sauté chicken in oil in a large nonstick, ovenproof skillet over medium-high heat until chicken is golden brown and crisp, about 3 minutes. Carefully turn with a spatula, and transfer the skillet to the oven to finish cooking. Roast chicken just until done, about 8 minutes more.

Per piece: 296 cal; 10g total fat (1g sat); 58mg chol; 783mg sodium; 21g carb; 1g fiber; 28g protein

3. Lay chicken toward you in the pan — the loose crumbs will form a “bed” for chicken to rest on.

1. Place chicken in a plastic bag with a little water inside. Gently pound to an even thickness.

4. Sauté chicken until golden. Carefully flip chicken, then transfer to the oven to finish cooking.

2. Pat crumbs on both sides of chicken — it’s OK if crumbs fall off. Air-dry chicken on a rack to set crumbs.

Coating: To coat chicken, you need to dip it into something wet (egg whites), then roll it in something dry (crumbs). Even if the meat feels moist, it’s not damp enough for crumbs to stick and stay stuck. Egg whites are a natural “glue.” Dip the chicken first in the egg, then in the crumb mixture (Step 2). Because the crumbs are coarse, they won’t adhere well. Don’t worry. Scoop handfuls of crumbs, piling them on each piece, then transfer chicken to a rack set over a baking sheet. Air-dry chicken in the fridge 20 to 30 minutes to set the crumbs.

Cooking: To cook the chicken, first sauté it on the stovetop in an ovenproof, nonstick skillet. As you put the chicken in the pan, lay it down toward you from back to front (Step 3). This way, it rests on top of any of the crumbs that may fall off. Sauté the chicken until it’s golden and crisp on one side, then carefully flip the pieces over, using your hand to help gently guide them (Step 4). Transfer the pan to a preheated 450° oven to finish cooking the chicken. Eight to 10 minutes more is all it takes.



parmesan-crusted chicken Don’t think crusted chicken is upscale enough for company? It is when it’s paired with a rich butter sauce and crispy garlic potatoes.

For something a tad more fancy than Crusted Chicken — without a whole lot more work — get a load of this menu: Parmesan-Crusted Chicken with Sage Butter Sauce and Roasted Potatoes. Sounds like something you’d pay plenty for in a restaurant, and yet it probably wouldn’t taste as good as this.

Making this full dinner isn’t as hard as you might think. The

chicken is prepared just like on page 35, except that Parmesan cheese is added to the crumb recipe. Follow the crusting steps for the chicken, then start roasting the potatoes while the chicken air-dries.

After that, make the sauce, and keep it warm. It will hold fine in a water bath for at least an hour. Once the potatoes have roasted for 15 minutes, sauté and roast the chicken.

cuisine technique

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Parmesan-Crusted Chicken with sage butter sauceMakes 4 servings, 1 cup sauceTotal time: about 1 hour

FOR THE SAUCE—3 Tbsp. minced shallots1 Tbsp. unsalted butter1/2 cup dry white wine1/2 cup heavy cream1/2 cup low-sodium chicken broth1 tsp. lemon juice4 Tbsp. cold unsalted butter, cubed1–2 tsp. minced fresh sage Salt, white pepper, and cayenne pepper to taste

FOR THE CHICKEN—2 boneless, skinless chicken breast halves, sliced in half Dipping Mixture (page 35) Crusting Mixture (page 35)1/2 cup grated Parmesan

Preheat oven to 450°.Sauté shallots in 1 Tbsp. butter in a small saucepan over medium heat for the sauce until soft, 2–3 minutes.Add wine, cream, broth, and lemon juice. Simmer until liquid is reduced by half, 8–10 minutes. Whisk in remaining 4 Tbsp. butter, 1 Tbsp. at a time, stirring constantly. Do not add more butter until previous tablespoon has melted. Stir sage, salt, white pepper, and cayenne into sauce. Keep warm until ready to serve.Pound chicken breasts (page 35).Whisk egg whites, cornstarch, and lemon juice in shallow dish for the Dipping Mixture (page 35).Add Parmesan to the Crusting Mixture (page 35). Crust chicken, chill while air-drying, sauté, and roast as on page 35.Serve chicken with sauce and roasted potatoes.

Per serving with sauce: 578 cal; 36g total fat (18g sat); 141mg chol; 893mg sodium; 25g carb; 1g fiber; 32g protein

Roasted Potatoes with garlic & rosemary Makes about 3 cupsTotal time: 30–45 minutes

1/4 cup olive oil4–5 cloves garlic, smashed1 Tbsp. chopped fresh

rosemary2 lb. Yukon gold and/or red

skinned potatoes (unpeeled), cut into large chunks

Salt and black pepper to taste

Preheat oven to 450° with rack in lower third. Bring a large pot of salted water to a boil.Heat oil, garlic, and rosemary on a large baking sheet on stovetop over medium-low heat. Do not allow garlic to brown.Boil potatoes in water for 1 minute. Using a slotted spoon, transfer potatoes to baking sheet on stovetop; stir to coat with oil. Transfer potatoes to the oven on the lower rack and roast for 20 minutes. Carefully toss them with a spatula, then roast until cooked through, browned, and crisp, 10 minutes more. Season with salt and pepper.

Per 3/4 cup: 258 cal; 11g total fat (2g sat); 0mg chol; 14mg sodium; 37g carb; 4g fiber; 4g protein Keep sauce warm in a cup set inside

a bowl of hot (not boiling) water. Stir sauce often.

Whisk a few pieces of cold butter into the simmering sauce base. Let it melt before adding more.

Dip both sides of prepared chicken into egg white-cornstarch mixture. Transfer chicken to crumb dish.



Salads can sometimes be dull and lackluster. Lettuce, cucumbers, and tomatoes are the accepted norm, but there are plenty of other fresh ingredients out there to build a better salad. You’re already familiar with crusted chicken — now try it in a salad. The pecans and spices in this crumb mixture add an extra dose of flavor.

Onion and goat cheese add a pungent bite. Bitter greens, like arugula and radicchio, offset the sweet-tart dressing, but some romaine leaves tossed in there help balance out the equation.

The best part? The crumbs left in the sauté pan are delicious! Sprinkle them on top of the salad. Voilà—instant croutons!

Salads like this one don’t come along very often. Its full flavor and crunchy texture are sure to satisfy.

pecan-crusted chicken salad

cuisine technique


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FOR THE DRESSING—1/4 cup honey3 Tbsp. Dijon mustard3 Tbsp. olive oil1 Tbsp. minced shallots1 Tbsp. cider vinegar Juice of 1/2 a lemon Salt and black pepper to taste

FOR THE CHICKEN—2 boneless, skinless chicken

breast halves, sliced in half Dipping Mixture (page 35)

Crusting Mixture (page 35)3/4 cup finely chopped pecans1/2 tsp. dried oregano1/2 tsp. dried thyme1/2 tsp. paprika1/4 tsp. cayenne pepper

FOR THE SALAD—8 cups mixed salad greens such

as arugula, radicchio, curly endive, and romaine

1/2 cup thinly sliced red onion4 oz. mild goat cheese,

crumbled

Preheat oven to 450°.Combine honey, Dijon, olive oil, shallots, vinegar, lemon juice, salt, and pepper in a bowl for the dressing until blended; set aside.Pound chicken breasts (page 35).Whisk egg whites, cornstarch, and lemon juice in a shallow dish for Dipping Mixture (page 35).Add pecans, oregano, thyme, paprika, and cayenne to the Crusting Mixture (page 35). Crust chicken, chill while air-drying, sauté, and then roast.Toss greens, onion, and goat cheese with dressing. (You won’t need all the dressing.) Divide greens among 4 plates.Top greens with sliced chicken. Sprinkle any toasted crumbs left in the pan on salads. Serve with extra dressing on the side.


Pecan-Crusted Chicken Salad with honey-mustard dressingMakes 4 servings; Total time: about 1 hour

Toss greens, onion, and goat cheese with desired amount of the honey- mustard dressing.

Sprinkle each salad with some of the toasted crumbs remaining in the sauté pan.

Baked Sweet Potatoes with maple-jalapeño sour creamInstead of serving the Pecan-Crusted Chicken with salad greens, try it with these fabulous spicy maple sweet potatoes.

Makes 4 servingsTotal time: 40–45 minutes

4 sweet potatoes Vegetable oil Salt1/2 cup sour cream or plain

yogurt1 Tbsp. pure maple syrup2 tsp. seeded, minced jalapeño1 tsp. fresh lime juice Salt and Tabasco sauce

to taste Bacon bits Sliced scallions

Preheat oven to 450° with rack positioned in the center.Rub sweet potatoes with oil and salt. Bake directly on rack until soft when pierced, 40–45 minutes. Combine sour cream, maple syrup, jalapeño, lime juice, salt, and Tabasco; chill until ready to serve.Serve potatoes with sour cream mixture, bacon bits, and scallions.



Survey any five-year-old and odds are macaroni and cheese and chicken fingers top their list of favorite foods. Most adults would never admit that they like them too. But this grown-up mac n’ cheese with spicy chicken “fries” is nothing to be ashamed of. Eat up and proudly ask for seconds!

buffalo chicken fingers with

mac n’ cheese soup

splendid soup

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Mac n’ Cheese Soup Makes about 7 cupsTotal time: 40 minutes

11/2 cups dry elbow macaroni(6 oz.)

1/2 cup minced onion1/4 cup minced celery2 Tbsp. unsalted butter1/3 cup all-purpose flour1/2 cup dry white wine2 cups low-sodium chicken

broth1 tsp. dry mustard1/8 tsp. ground nutmeg1/8 tsp. cayenne pepper2 cups whole milk4 cups shredded sharp Cheddar1 Tbsp. fresh lemon juice Salt to taste1/4 cup crumbled blue cheese2 Tbsp. minced fresh chives

Cook macaroni in a pot of salted water according to package directions; drain and set aside.Sweat onion and celery in butter in a large saucepan over medium heat until soft, about 5 minutes.Stir in flour to coat and cook 1 minute. Deglaze with wine and simmer until nearly evaporated. Stir in broth, mustard, nutmeg, and cayenne. Simmer until slightly thickened, 5 minutes, then whisk in milk and warm through. Do not let boil or base may become grainy. Add Cheddar, 1 cup at a time, allowing it to melt completely before adding the next cup. Stir in macaroni, lemon juice, and salt; remove from heat. Combine blue cheese and chives in a small bowl. Garnish each serving with blue cheese mixture.

Per cup: 475 cal; 28g total fat (18g sat); 78mg chol; 553mg sodium; 30g carb; 1g fiber; 22g protein

After the cheese has melted, add the macaroni, stirring to break up any clumps. Do not let soup boil.

Add the Cheddar in batches, whiskingafter each addition until cheese is completely melted into the base.

To keep the soup base smooth, add the milk in a slow, steady stream while whisking constantly. Buffalo Chicken “Fries”

Makes 4 servings (1 lb.)Total time: 20 minutes

1/3 cup hot sauce (such as Frank’s) 1/2 stick unsalted butter, melted 1 Tbsp. honey 1 lb. boneless, skinless chicken

breast halves, sliced length-wise into 1/2-inch-wide strips, seasoned with salt and black pepper

1/3 cup all-purpose flour1/4 cup vegetable oil, divided

Whisk together hot sauce, butter, and honey in a large bowl. Toss chicken strips with flour in a large resealable plastic bag until coated; shake off excess flour. Heat 2 Tbsp. oil in a large sauté pan over medium-high; add half the chicken strips, sauté until browned, about 2 minutes per side, then transfer to hot sauce mixture and toss to coat. Repeat with remaining oil and chicken strips.

Per serving: 339 calories; 19g total fat (9g sat); 96mg chol; 503mg sodium; 12g carb; 0g fiber; 27g protein

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4 fabulous panini

Roast Beef PaniniMakes 2 sandwichesTotal time: about 20 minutes

1/4 cup mayonnaise2 tsp. minced oil-packed sun-dried tomatoes1 tsp. minced garlic1 tsp. prepared horseradish1 tsp. ketchup Pinch of cayenne pepper1/3 cup slivered red onion1/3 cup sliced pickled

sweet cherry peppers Pinch of red pepper

flakes4 slices wheat bread, 1/2-inch thick Softened butter1/2 cup shredded white

Cheddar4 oz. deli roast beef,

thinly sliced

Combine mayonnaise, tomatoes, garlic, horseradish, ketchup, and cayenne in a small bowl.Toss together onion, cherry peppers, and pepper flakes in another bowl. Drizzle with some of the peppers’ pickling juice; let stand for at least 5 minutes.Spread butter on one side of each slice of bread; spread mayonnaise on the other side. Sprinkle cheese on mayonnaise side of two of the slices, arrange beef on the cheese, then top with pepper mixture. Place the other slices of bread on the peppers, buttered side up.Toast sandwiches on both sides. Serve immediately.

Per sandwich: 594 cal; 42g total fat (12g sat); 87mg chol; 1044mg sodium; 33g carb; 5g fiber; 24g protein

Egg and Prosciutto Panini Makes 2 sandwichesTotal time: about 20 minutes

4 slices sourdough bread, 1/2-inch thick Softened butter2 Tbsp. whole-grain mustard2 oz. Havarti cheese,

thinly sliced2 oz. prosciutto, thinly

sliced2 eggs2 tsp. grated Parmesan 1 tsp. milk1 tsp. minced fresh chives1 tsp. unsalted butter

Spread butter on one side of each slice of bread; spread mustard on the other side of two slices. Arrange Havarti and prosciutto on top of the mustard sides.Beat eggs, Parmesan, milk, and chives in a small bowl.Melt butter in a 10-inch nonstick skillet over medium-high heat; when foam subsides, add egg mixture. Cook until just set, pulling the eggs to the center of the pan with a rubber spatula, and tilting pan to fill in holes with liquid. Slide “omelet” onto a plate, cut in half, and place halves on the prosciutto. Top with remaining bread slices, buttered side up. Toast sandwiches on both sides. Serve immediately.

Per sandwich: 532 cal; 27g total fat (14g sat); 249mg chol; 1537mg sodium; 43g carb;2g fiber; 29g protein

If you can make grilled cheese, you can toast a panini. No fancy press required, these are low-tech and darn delicious.

ultimate sandwiches

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Southwestern Chicken Panini Makes 2 sandwichesTotal time: about 30 minutes

2 cups packed fresh cilantro, leaves and stems

4 cloves garlic1 jalapeño, seeded and

chopped Juice of 1/2 a lime Pinch of salt2 Tbsp. olive oil1/4 cup mayonnaise1 Tbsp. minced chipotle

chile in adobo sauce1/2 tsp. sugar4 slices white or wheat

bread, 1/2-inch thick Softened butter2 oz. pepper Jack or

Havarti cheese, thinly sliced

3 oz. rotisserie chicken, torn into large pieces

Pulse cilantro, garlic, jalapeño, lime juice, and salt for the cilantro pesto in a food processor until minced; scrape down sides of bowl. With machine running, drizzle in oil until paste forms.Combine mayonnaise, chipotle, and sugar in a small bowl. Spread butter on one side of each slice of bread; spread mayonnaise on the other side of two slices and 1 Tbsp. pesto on the other two slices. Top pesto with cheese, then chicken; place the other two slices of bread on top, buttered side up.Toast sandwiches on both sides. Serve immediately.


Caprese Panini Makes 2 sandwichesTotal time: about 20 minutes

1 Tbsp. olive oil3/4 cup diced fresh

tomatoes1 Tbsp. capers, drained Pinch of red pepper

flakes1/2 tsp. balsamic vinegar4 slices sourdough bread, 1/2-inch thick Olive oil1/4 cup purchased pesto6 oz. fresh mozzarella,

thinly sliced Salt and black pepper

to taste

Heat oil in a nonstick skillet over medium-high. Add tomatoes, capers, and pepper flakes; sauté until tomatoes start to break down, about 3 minutes.Off heat, add vinegar.Brush oil on one side of each slice of bread; spread the other sides with 1 Tbsp. pesto. Arrange mozzarella and tomato mixture on pesto side of two slices of bread, then sprinkle with salt and pepper. Top with another slice of bread, oiled side up.Toast sandwiches on both sides. Serve immediately.


Editor’s Note: Toast sandwiches on both sides, using a heavy skillet on top of sandwich as a weight. Cook over medium heat. When first side is golden brown, flip and reweight to finish.

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mashed potatoes

21/2 lb. Yukon gold potatoes, peeled, cut into 2-inch cubes

3 sprigs fresh rosemary4 Tbsp. unsalted butter, melted4 oz. chevre (goat cheese) 1/3 cup buttermilk1 Tbsp. minced fresh rosemary1 Tbsp. minced lemon zest1 tsp. kosher salt1/4 tsp. black pepper

Boil potatoes and rosemary sprigs in salted water until tender, 15–20 minutes. Remove sprigs and drain potatoes. Return potatoes to the pan and dry briefly over medium heat, stirring often to prevent scorching. Remove pan from heat. Mash potatoes and stir in butter to coat. Add goat cheese and stir until melted. Fold in buttermilk, minced rosemary, zest, salt, and pepper.


People just can’t get enough of mashed potatoes. Why? They’re like a sponge when it comes to flavor. Here are three flavor-packed versions.

A ricer is the best tool for making fluffy, lump-free mashed potatoes. A handheld masher works too.

Rosemary and Chevre Mashed PotatoesTo test potatoes for doneness, insert a knife into the center —if the potato slides off the knife, it’s done. Overcooking causes the potatoes to become waterlogged.

Makes about 6 cups; Total Time: about 30 minutes

While we’re not dealing with the most complex of dishes here, there are some things you can do to make mashed potatoes easier to prepare and taste even better than they already do.

First, pick the right potato. Some varieties make a better mash than others. The high starch content of russets gives them the perfect fluffy texture when mashed. And an all-purpose variety like Yukon gold adds its own buttery flavor to typical mashed potatoes.

Once you’ve picked the right potato, three things ensure an above-average bowl of mashed: 1) Cutting potatoes into even cubes speeds up cooking and makes mashing easier. 2) After draining, dry the potatoes well so they can absorb the flavors you’re adding — even if that’s only butter or cream. 3) Make sure the ingredients you’re adding to the mashed potatoes are warm. The potatoes will be better able to absorb the flavors of those ingredients and will mix together easier.

faster with fewer

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BLT Mashed PotatoesThe “L” here is for leeks, not lettuce. Use equal-sized potato chunks to cook evenly. Be sure to salt the water for flavor.

Makes about 6 cupsTotal Time: about 30 minutes

21/2 lb. russet potatoes, peeled, cut into 2-inch cubes

1/4 lb. bacon, diced2 cups sliced leeks (white part

only) 4 Tbsp. unsalted butter, melted1/2 cup half-and-half, warmed4 oz. cream cheese2 Tbsp. minced oil-packed

sun-dried tomatoes2 Tbsp. chopped fresh chives 1 tsp. kosher salt1/8 tsp. cayenne pepper

Boil potatoes in salted water until tender, 15–20 minutes. Cook bacon in a sauté pan until crisp, then remove. Pour off all but 2 Tbsp. drippings. Sauté leeks in drippings, then stir in cooked bacon. Drain potatoes and return to the pan. Dry briefly over medium heat, stirring constantly. Mash potatoes; fold in all remaining ingredients.


Pesto Mashed PotatoesTo mash potatoes, use an old- fashioned hand masher, electric mixer, food mill, or our Test Kitchen favorite — a ricer. Never mash in a food processor or the potatoes will become gluey.

Makes about 6 cupsTotal Time: about 30 minutes

2 cups fresh basil 1/2 cup grated Parmesan 1 tsp. kosher salt1/2 tsp. red pepper flakes1/2 cup olive oil 21/2 lb. russet potatoes, peeled,

cut into 2-inch cubes6 cloves garlic, peeled4 Tbsp. unsalted butter, melted3/4 cup half-and-half, warmed

Blend basil, Parmesan, salt, and pepper flakes in a food processor until minced. Drizzle in olive oil.Boil potatoes and garlic in salted water until tender, 15–20 minutes. Drain; return them to the pan. Dry briefly over medium heat.Mash potatoes; stir in butter, half-and-half, and pesto mixture.


Stir in pesto, blending just until mixed. Serve immediately as the basil will begin to darken.

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Mini-Bacon MeatballsThese mini meatballs are packed with flavor. They’re a tasty meal on their own or in the recipes on page 47.

Makes 28 meatballsTotal time: 30 minutes

2 strips bacon, diced1/4 cup diced onion1 clove garlic, minced1/2 lb. ground sirloin*1/4 cup dry bread crumbs2 Tbsp. minced fresh parsley1/2 tsp. paprika1/2 tsp. kosher salt1/2 tsp. black pepper1 egg, beaten

Ground beef is the perfect choice when you need to prepare an economical dinner. It’s reasonably priced, versatile, and freezes well. Use it to prepare a batch of mini-meatballs that you can freeze and reheat as needed.

make-ahead meatballs Stretch your kitchen dollar with an economical choice like ground beef. Give it a gourmet flair with a batch of mini meatballs you can use any number of ways.

Roll mixture into 1-inch meatballs. Wetting your hands with water periodically will prevent sticking.

Combine beef and dry ingredients first to ensure the seasonings are well distributed, then add the egg.

DOUBLE & FREEZE TIPMake a large batch so you always have meatballs on hand.

Double: Prepare twice the amount of meatball mixture, and bake in batches to avoid overcrowding the pan.

Freeze: Freeze meatballs on a baking sheet then transfer to an airtight container and keep frozen until ready to use.

Preheat oven to 400°. Coat a broiler pan with nonstick spray.Cook bacon in a skillet over medium-high heat until starting to crisp, about 4 minutes; remove and set aside on a paper-towel-lined plate. Pour off all but 1 Tbsp. drippings from skillet. Sauté onion in same skillet in the 1 Tbsp. drippings over medium heat until softened, about 3 minutes. Add garlic to skillet; cook 1 minute. Combine sirloin, cooked bacon, onion mixture, bread crumbs, parsley, paprika, salt, and pepper in a large bowl. Stir in beaten egg. Form mixture into 1-inch meatballs and place on prepared broiler pan. Bake meatballs until fully cooked, about 10 minutes.

Per 7 meatballs: 168 cal; 8g total fat (3g sat); 85mg chol; 411mg sodium; 7g carb; 1g fiber; 15g protein

* For lighter meatballs, combine 4 oz. ground sirloin with 4 oz. ground turkey or chicken.

Smaller than regular meatballs, these mini-meatballs can enhance any pasta dish or soup, but are also appropriate as appetizers. If adding frozen meatballs to a dish, allow an additional 5 minutes cook time.

cuisine for less

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Meatball Stroganoff Makes 4 servingsTotal time: 35 minutes

4 cups dry egg noodles1 cup sliced button

mushrooms (4 oz.)2 Tbsp. vegetable oil,

divided1 cup diced onion1/2 tsp. paprika1/4 tsp. cayenne pepper1 Tbsp. unsalted butter1/4 cup dry white wine2 Tbsp. all-purpose flour2 cups low-sodium

chicken broth Juice of 1/2 a lemon2 Tbsp. stone-ground

mustard1/4 cup sour cream1 Tbsp. chopped

fresh dill1 recipe Mini-Bacon Meatballs, (page 46)

thawed Salt and black pepper

to taste

Boil a large pot of salted water for the egg noodles.Sauté mushrooms in 1 Tbsp. oil in a nonstick skillet over medium-high heat until browned, about 5 minutes. Transfer to a plate.Sauté onion, paprika, and cayenne in remaining oil in same skillet until onion is soft, about 5 minutes.Prepare noodles according to package directions; drain, toss with butter; set aside.Deglaze skillet with wine; simmer until liquid is nearly evaporated. Sprinkle flour over onions and stir.Whisk in broth. Add lemon juice and mustard; simmer until thick, 8–10 minutes. Stir in cooked mushrooms, sour cream, dill, and meat-balls. Cook until meatballs are heated through. Season with salt and pepper.


Albondigas Soup Makes 4 servings (7 cups)Total time: 30 minutes

1 cup diced onion2 Tbsp. olive oil4 cloves garlic, minced2 tsp. chili powder2 cups low-sodium beef

broth2 cups water2 corn tortillas, chopped

(6-inch)1 cup halved grape

tomatoes, divided11/2 cups fresh or frozen

corn kernels2 cups sliced button

mushrooms (8 oz.)1 recipe Mini-Bacon

Meatballs, (page 46) thawed

Salt, black pepper, and fresh lime juice to taste

2 Tbsp. torn fresh cilantro Sour cream

Sauté onion in oil in a large pot over medium heat until softened, about 5 minutes. Add garlic and chili powder; cook 1 minute. Add broth, water, tortillas, and 1/2 cup tomatoes. Simmer soup 5 minutes.Purée soup in a blender and return to the pot. Skim off any tomato skins and add remaining tomatoes, corn, mushrooms, and meatballs. Simmer soup over medium-low heat for 5 minutes. Season with salt, pepper, and lime juice before serving.Ladle soup into bowls and garnish each serving with cilantro and sour cream.

Per serving (13/4 cups): 368 cal; 18g total fat (4g sat); 85mg chol; 479mg sodium; 33g carb; 4g fiber; 22g protein

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answers to your questions

Dijon mustard

Whole-grain mustard

Q: Does garlic ever go bad? — Kathleen Landes, Doylestown, PA

Answer: Yes. When garlic cloves start to shrivel and soften, and dark spots appear, they’ve seen better days. Eating garlic at this stage won’t make you ill, but it can taste hotter, which isn’t always welcome. Garlic is available year-round, but new crops are harvested in June and July, so that’s when it’s at its peak. Looks for bulbs with fat cloves, and store in an open container in a cool place — not the fridge, which encourages sprouting.


Q: Is it safe to eat garlic once it’s begun to sprout? — Melissa Hackford, Binghamton, NY

Answer: As long as individual cloves are firm and crisp, they can be used even after pesky green shoots sprout from them. Because the sprout can be bitter, however, you should remove it. Do so by cutting down both sides of the clove, pulling out the sprout, and discarding it. Personal taste dictates whether you eat the remainder of the garlic clove. Some garlic lovers value it for its milder flavor.

Answer: Mustard’s pungent flavor comes from the oils released when the seeds are crushed or ground, then mixed with vinegar or wine. Most mustards, from Dijon to common prepared yellow mustard, are made this way. Whole-grain mustard is the exception. Its seeds are left whole, then combined with wine vinegars and spices for flavor, giving whole-grain mustard a milder flavor than others. If you can’t find whole-grain mustard, the stone-ground variety is a fine substitute. It’s a bit spicier since the seeds have been crushed, but the coarse grind gives it a similar texture to whole-grain. If you can’t find either, give hotter Dijon a try.

Q:What is whole- grain mustard? What can be

used as a substitute? — Braxton DeGarmo, St. Louis, MO

Stone-ground mustard

cuisine notes

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TELL ME MORE:tomatillos Spanish for “little tomato,” tomatillos [tohm-ah-TEE-ohs] look like green tomatoes, but they’re not. These fruits — originally cultivated by the Aztecs — are a type of berry from the nightshade family, along with eggplant, potatoes, and tomatoes.• With a sweet-tart herbaceous flavor of apple and lemon, tomatillos often are made into salsa verde and served with pork or chicken entrées. Like their tomato cousins, they can be eaten raw, added to salads, sautéed, grilled, roasted, or stewed. Cooking brings out the sweetness of the fruit and softens the thick skin hidden under its delicate paperlike husk. • Purchase tomatillos with tight-fitting husks covering firm, blemish-free flesh. Shriveled husks are a sure sign that the tomatillos have passed their prime. Remove the husks and wash the flesh to

49CuisineAtHome.com

Q: Is the white coating on Brie edible, or does it need to be removed? — Shirley Neville, Saginaw, MI

Do you have a question for Cuisine at home magazine?If you’re mystified by a cooking term, procedure, or technique, we’re here to help. To submit your cooking question for possible publication, contact us through our e-mail address below. Please include your name, address, e-mail address, and a daytime phone number.

Cuisine at home, Test Kitchen, 2200 Grand Ave., Des Moines, IA 50312

[email protected]

Q: Why do some baking recipes list both unsalted butter and salt in the ingredient list? Wouldn’t it be simpler to just use salted butter? — Jeremy Scarth, Richmond, VA

Answer: In the Cuisine Test Kitchen we use unsalted butter to control the freshness, taste, and salt content in our baking recipes.

Salt is added to butter as a preservative, but the amount varies widely from one dairy to the next. Because butter packaging doesn’t indicate how much salt has been added, using salted butter makes it impossible to determine the exact amount of salt being added to a recipe. This isn’t a big deal in savory recipes where you can cut back on the amount of salt added to a dish at the end of cooking. In baking, where salt assists many chemical reactions, too much salt can have disastrous results.

Unsalted butter, since it’s preservative-free, has a shorter shelf life than salted butter, so it usually is fresher, always a plus.

Answer: Yes, the rind is edible. The molds and bacteria used in making cheese are applied to Brie’s surface. Then, in a process that takes three to four weeks, Brie matures from the outside in, meaning the interior of the cheese softens while the molds form Brie’s signature white rind. Historically, the rind has been considered the most flavorful part, but since all Brie made in the United States uses pasteurized milk, the rinds often are quite bland. If you like the flavor of the rind, feel free to indulge.

get rid of the sticky film left by their husks.• Tomatillos are available nearly year-round, but peak season is May to October. They have a longer shelf life than most produce. Store them in the fridge, husks on, in a paper bag up to two weeks, or without their husks up to one month. “Quick-freeze“ whole or sliced tomatillos on a parchment-lined baking sheet, then transfer them to a resealable plastic bag and freeze up to six months.

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This is not a molten-middle chocolate cake. It’s the kind of cake grandma used to make, with devilish good looks and one-of-a-kind flavor.

old-fashionedChocolate Cake


grand finale

Chocolate Cake Makes one 8-inch, 2-layer cakeTotal time: 45 minutes + cooling

3 cups all-purpose flour2 cups sugar1/2 cup unsweetened cocoa

powder2 tsp. baking soda1 tsp. table salt2 cups hot water3/4 cup vegetable oil2 Tbsp. distilled white vinegar1 Tbsp. instant coffee granules1 Tbsp. vanilla extract

Preheat oven to 350° with rack in the center. Spray two 8×2-inch round cake pans with nonstick spray.Whisk together flour, sugar, cocoa, baking soda, and salt in a large mixing bowl.Combine water, oil, vinegar, instant coffee, and vanilla in a large measuring cup. Add to the dry ingredients and whisk just until combined — a few lumps are OK. Divide batter between pans, then bake until a toothpick inserted in the center comes out clean, 35–40 minutes. Cool cakes on a rack for 15 minutes, then invert them onto the rack. Leave cakes upside down (this flattens domed cakes) to cool completely.

Per 1/8th cake: 466 cal; 22g total fat (3g sat); 0mg chol; 607mg sodium; 72g carb; 3g fiber; 6 protein

For the icing, add cream mixture to chocolate mixture. Cook just until smooth, whisking constantly.

Combine wet ingredients, then add to dry, whisking to combine. Do not overmix or cake could be tough.

Glossy Chocolate IcingThis icing yields a bit more than you need for this cake, but it’s great on graham crackers or warmed to top an ice cream sundae.

Makes about 4 cups Total time: 10 minutes + cooling

1 stick unsalted butter (8 Tbsp.)11/2 cups sugar11/4 cups unsweetened cocoa powder Pinch of salt11/4 cups heavy cream1/4 cup sour cream1 tsp. instant coffee granules2 tsp. vanilla extract

Melt butter in a large saucepan over medium heat.Stir in sugar, cocoa, and salt. Mixture will be thick and grainy.Combine heavy cream, sour cream, and instant coffee in a large measuring cup, mixing until smooth. Gradually add cream mixture to chocolate until blended and smooth. Cook until sugar has dissolved, and mixture is smooth and hot to the touch. Do not boil. Off heat, add vanilla. Cool icing at room temperature until spreadable. (Icing may be chilled until completely cold, then warmed gently in the microwave until spreadable. Heat at high power in 20-second intervals, stirring well after each interval.)

Per 1/4 cup: 182 calories; 14g total fat (9g sat); 43mg chol; 11mg sodium; 18g carb; 2g fiber; 2g protein

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This cake is special. If you’re a believer in (and user of) Duncan Hines or Betty Crocker, then you need to try this recipe. You’ll never go back to the box again.

Why? For one thing, this cake is super-moist due to the oil. It also means the cake keeps well (not that there will be many leftovers!). But the big reason this cake is so great is that it’s easy — easier than a mix, actually. In fact, you probably have all the ingredients on hand, and making cake from a mix requires a trip to the store!

The cake isn’t complete until it’s iced, and a thick layer of chocolate really seals this deal. The Glossy Chocolate Icing needs to cool completely to be spreadable. You may cool it at room temperature (it takes about two hours) or chill it, then gently rewarm it in the microwave.

Besides making two 8-inch rounds, this recipe also makes a 9×13-inch rectangular cake (bake 35–40 minutes) or 24 cupcakes (bake 20–25 minutes). Cooled cakes may be frozen, but thaw them slightly before frosting.

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Old-Fashioned Chocolate Cake

recipe on page 50

“The only way to get rid of a temptation is to yield to it...” — Oscar Wilde

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in just minutes 44mouthwatering · juicy, tomato-and-olive-stuffed chicken rolls. Creamy orzo...

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