San Francisco Fudge

Ghirardelli Chocolate's recipe

Yield: 36 small squares

INGREDIENTS

2 1/4 cups Ghirardelli Semi-Sweet Chocolate Chips
14 ounces sweetened condensed milk
1 cup miniature marshmallows
1 1/2 teaspoons vanilla
1 cup chopped walnuts

INSTRUCTIONS

In a heavy saucepan, combine chocolate chips, sweetened condensed milk, and marshmallows over medium heat, and stir constantly until mixture is smooth.

 

Remove from heat.

 

Stir in vanilla, walnuts, and salt.

 

Pour mixture into an 8" x 8" pan lined with wax paper.

 

Refrigerate for 2 hours, or until firm.

 

Cut into squares.

http://www.ghirardelli.com/recipes-tips/recipes/san-francisco-fudge

NOTE: This was my first shot at making fudge and it turned out very well (deep, chocolaty flavor, smooth, creamy texture) and I hope to do it again soon...

LEEK & POTATO SOUP

Ingredients:

4 leeks
1 ½ pounds russet potatoes
4 tablespoons butter
6 cups chicken broth
Salt to taste

Instructions:

To prepare the leeks; cut the tops off the leeks where the colors begins to turn from very light green to darker green. Cut off the root ends and discard along with the tops. Cut the leeks in half lengthwise. Leeks often have dirt lodged between the layers of the stalks. Separate the layers with your fingers and rinse under running water to remove all dirt. Put the leeks on the cutting board crosswise in ¼ inch pieces.

To prepare the potatoes: Peel and rinse the potatoes under cold tap water. Cut them in half lengthwise. Place the halves cut side down on the cutting board and slice crosswise into ¼ inch pieces.

Melt the 4 tablespoons butter in heavy bottom pot or Dutch oven over medium heat, stirring regularly. Tilt the pot from side to side so the butter covers the bottom. Add the leeks and potatoes and use large spoon to distribute the vegetables over the bottom of the pot.

Cook for about 5 minutes, stirring occasionally. If the leeks begin to brown, turn down the heat.

Add the broth and stir to mix leeks, potatoes and broth. Bring to a boil, then lower heat so the soup is simmering. Taste for salt and add a little if the soup tastes flat. Cover the pot and let soup simmer for 35 minutes. When the potatoes are soft, the soup is done.
You can mash the vegetables if you want the soup coarse, or put the soup through a blender or food processor if you like it completely smooth. Some people like it simply left in chunks. Put a pat of butter in each bowl and serve hot.

Yields about 3 quarts.


NOTES:

1) We can't remember where this recipe came from (it was an old, yellowed newspaper clipping, probably The San Jose Mercury News).

2) We've had this several times now and it's another keeper as I can't have dairy products which are in most potato leek soups...

Japanese Steakhouse Ginger Salad Dressing

This is a very subtle, delicious and refreshing dressing.

Ingredients:

1/2 cup minced onion
1/2 cup peanut oil
1/3 cup rice vinegar
2 tablespoons water
2 tablespoons minced fresh ginger
2 tablespoons minced celery
2 tablespoons ketchup
4 teaspoons soy sauce
2 teaspoons sugar
2 teaspoons lemon juice
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper

Directions:

1) Combine all ingredients in a blender.

2) Blend on high speed for about 30 seconds or until all of the ginger is well-pureed.

This recipe yields 1 3/4 cups.

NOTE: This is a copy cat recipe but it's quite good and we really can't tell the difference in what we have had at several Japanese restaurants...

Beef & Garden Vegetable Soup

By: Joanna M

Prep Time: 20 Minutes

Cook Time: 1 Hour

Servings: 10

"Beef stew meat and a bevy of vegetables make for a hearty garden-style soup."

Ingredients:

2 tablespoons olive oil
2 pounds beef stew meat, cut into bite-size pieces
1 large onion, chopped
2 bay leaves
3 carrots, diced
4 small red potatoes, diced
2 quarts beef stock
1/2 pound fresh green beans, cut into 1-inch pieces
3 ears fresh corn, kernels cut from cob
1/2 cup frozen petite peas
1 zucchini, diced
1/2 head cabbage, chopped
2 (14.5 ounce) cans diced tomatoes
1 teaspoon Italian seasoning blend
1/4 teaspoon garlic powder
salt and ground black pepper to taste
1/3 cup uncooked orzo pasta

Directions:

1.Heat the olive oil in a stock pot over medium-high heat; cook the beef in the hot oil until completely browned, 7 to 10 minutes. Add the onion and bay leaves, reduce heat to medium, cook until the onion is softened, 5 to 7 minutes. Use a wooden spoon to scrape any bits stuck to the bottom of the pot. Stir the carrots, potatoes, and beef stock into the mixture; bring to a simmer and cook until the vegetables are just barely tender, about 5 minutes.

2.Stir the green beans, corn, peas, zucchini, cabbage, tomatoes, Italian seasoning blend, garlic powder, salt, and pepper into the beef mixture. Cover the stock pot, reduce heat to medium-low, and simmer the soup until the beef is cooked through and the vegetables are tender, 45 to 50 minutes.

3.Stir the orzo pasta into the soup; replace the cover to the stock pot and continue cooking until the pasta is tender, about 5 minutes more.

OLD-FASHIONED SPLIT-PEA SOUP

By Jeanne Jones

This recipe can be made either as written, with Canadian bacon, or with a ham hock. If using a ham hock, add it when you add the broth. After cooking the soup, remove the ham hock and pick off the meat. Discard the bone and any fat, add the meat back into the soup and refrigerate the soup for several hours or overnight.

Then remove and discard the layer of fat that will have congealed on top of the soup, and reheat your now-defatted Split-Pea Soup to the desired temperature. You also can add other vegetables along with the onion and celery, such as carrots and potatoes, for more nutrients.

1 medium onion, finely chopped (1 1/2 cups)
3 stalks celery, without leaves, finely chopped (1 1/2 cups)
1 cup finely chopped fresh parsley
1 garlic clove, pressed or minced
8 ounces Canadian bacon, diced
1 pound dried split peas, soaked overnight
8 cups fat-free chicken broth
1/2 teaspoon salt (omit if using salted stock)
1/2 teaspoon freshly ground black pepper
Sherry, to taste (optional)

1. Combine the onion, celery, parsley, garlic and Canadian bacon in a large pot or soup kettle. Cook, covered, over low heat until soft, about 15 minutes. Stir occasionally and add a little water or broth, if necessary, to prevent scorching.

2. Drain the peas and add to the pot. Add the broth, salt and pepper, and bring to a boil. Reduce the heat back to low and cook, covered, for 3 hours. If desired, add a little sherry to each serving.

Makes 8 servings.

NOTES: We used a ham hock, skipped the salt, served it with corn bread muffins and this recipe is a keeper.

Mom's 90 Day Cole Slaw

Ingredients:

3 lbs chopped cabbage
1 bell pepper
1 onion chopped fine
2 cups sugar

Mix ingredients together in large bowl

Dressing:

1 cup salad oil
1 cup vinegar
1 tsp salt
1 tsp celery seeds
2 tsp sugar

Instructions:

1) Bring salad oil, vinegar, salt, celery seed and sugar mixture to a boil then pour over cabbage, bell pepper, and onion mixture

2) Store in covered container and refrigerate (do not freeze).

NOTES: This is a recipe my mom used for years and we no longer have anything but a hand written copy of it. This recipe's main advantage is that it does not use any milk or mayonnaise so it is possible to store it for quite some time but it won't be me checking it out after 90 days...

Also, we made about one third of a batch with only one head of cabbage but it was still way too sweet for our tastes even after adjusting the amount of sugar so next time, we'll only use about a quarter of a cup...

Cook's Illustrated Roasted Smashed Potatoes

Why this recipe works:

For our roasted smashed potatoes recipe, we chose Red Bliss potatoes for their moist texture and thin skin. Parcooking the potatoes on a baking sheet covered in foil on the oven’s bottom rack, with a splash of water in the pan, gave us creamy flesh that tasted sweet, deep, and earthy. Letting the hot potatoes rest after they parcooked meant they wouldn’t crumble apart when smashed, and drizzling the potatoes with olive oil before and after smashing them ensured that the oil reached every nook and cranny. And finally, using another baking sheet balanced on top of the parcooked potatoes to smash them gave us perfect cracked patties in one fell swoop.

Serves 4 to 6

This recipe is designed to work with potatoes 1½ to 2 inches in diameter; do not use potatoes any larger. It is important to thoroughly cook the potatoes so that they will smash easily. Remove the potatoes from the baking sheet as soon as they are done browning—they will toughen if left too long. A potato masher can also be used to “smash” the potatoes.

Ingredients:

2 pounds small Red Bliss potatoes (about 18), scrubbed (see note)
6 tablespoons extra-virgin olive oil
1 teaspoon chopped fresh thyme leaves
Kosher salt and ground black pepper

Instructions:

1. Adjust oven racks to top and bottom positions and heat oven to 500 degrees. Arrange potatoes on rimmed baking sheet, pour ¾ cup water into baking sheet, and wrap tightly with aluminum foil. Cook on bottom rack until paring knife or skewer slips in and out of potatoes easily (poke through foil to test), 25 to 30 minutes. Remove foil and cool 10 minutes. If any water remains on baking sheet, blot dry with paper towel.

2. Drizzle 3 tablespoons oil over potatoes and roll to coat. Space potatoes evenly on baking sheet and place second baking sheet on top; press down firmly on baking sheet, flattening potatoes until 1/3 to 1/2 inch thick. Sprinkle with thyme leaves and season generously with salt and pepper; drizzle evenly with remaining 3 tablespoons oil. Roast potatoes on top rack 15 minutes. Transfer potatoes to bottom rack and continue to roast until well browned, 20 to 30 minutes longer. Serve immediately.

NOTES: As there are only 2 of us, we used a pie tin for the 6 potatoes we actually cooked. And as there were considerably fewer, they were perfectly done approximately 10 minutes sooner. Finally, we should mention that this recipe is a keeper!

TYLER FLORENCE'S ALFREDO SAUCE

Ingredients:

1 pint heavy cream
1/2 cup (1 stick) unsalted butter, softened
1 cup freshly grated Parmigiano-Reggiano
Freshly cracked black pepper
Chopped fresh flat-leaf parsley for garnish

To prepare the alfredo sauce:

1) Heat heavy cream over low-medium heat in a deep saute pan.
2) Add butter and whisk gently to melt.
3) Sprinkle in cheese and stir to incorporate.
4) Season with freshly cracked black pepper.

Preparing the pasta:

1) In a large stockpot, cook pasta in plenty of boiling salted water for 3 minutes.
2) Quickly drain the pasta and add it to the saute pan, gently toss the noodles to coat in the alfredo.
3) Transfer pasta to a warm serving bowl.
4) Top with more grated cheese and chopped parsley.
5) Serve immediately.


NOTES: This took me longer than I expected but turned out smooth and creamy...

BITCHIN' KITCHEN'S TORTILLA SOUP

Ingredients

2 tablespoons extra-virgin olive oil
1 clove garlic, smashed
2 dried chipotle peppers, reconstituted and minced
1 red onion, diced
1 small pinch cumin
1 small pinch smoked cayenne
1 small pinch smoked paprika
Pinch sea salt and freshly ground black pepper
5 cups chicken broth or 'Liquid Gold' Chicken Broth, recipe follows
1 cup organic canned tomatoes, hand-crushed (recommended: San Marzano)
1 big pinch Greek oregano
1 cup hand-picked cooked chicken meat
1 sprig epazote
1/2 cup wild rice
1 tablespoon canola oil
2 ears corn
1 cup cooked black beans
Pinch brown sugar
Handful fresh coriander (cilantro), minced
Dollop crème fraiche
1 cup fried tortilla strips
1 lime, quartered

Liquid Gold Chicken Broth

3 tablespoons extra-virgin olive oil
3 cloves garlic, crushed
3 red onions, coarsely chopped
3 carrots, coarsely chopped
3 ribs celery, coarsely chopped
Big pinch sea salt and freshly ground black pepper
1 whole organic chicken, cut in pieces
1 pint organic chicken bones
1/3 cup chopped fresh parsley
1/3 cup celery leaves
1 bay leaf
1 sprig fresh thyme
1 sprig fresh tarragon
5 whole black peppercorns

Directions

In a large pot, heat the extra-virgin olive oil over medium heat. Add the garlic and sauté for 2 minutes, until golden. Throw in the minced chipotles, red onion, cumin, smoked cayenne, smoked paprika, sea salt, freshly ground pepper and sauté for 8 minutes.

Deglaze the pot with chicken broth and add the tomatoes, Greek oregano, chicken meat and the sprig of epazote. Stir. Partially cover pot and simmer soup for about 40 minutes.

Boil some salted water in a separate pot. Throw in the wild rice and simmer for 40 minutes. Strain.

Heat a grill pan on medium-high heat. Brush some canola oil on the ears of corn. Grill the corn for a few seconds on all sides until marked. Slice off the corn niblets. Add the corn, wild rice, and cooked black beans to the soup. Season the soup with brown sugar, sea salt, freshly ground pepper and coriander (cilantro) to taste.

Serve this soup with a dollop of crème fraiche, crispy tortillas and a squirt of fresh lime juice.
Heat the olive oil in a large soup pot over medium heat. Add the crushed garlic cloves and sauté for 2 minutes, until garlic is golden. Add the onions, carrots, and celery. Season the vegetables with sea salt and freshly ground pepper. Sauté for about 8 minutes.

Cut the organic chicken and chicken bones into pieces. Really hack into it so that the bones and marrow are exposed. Add the chicken pieces and pint of chicken bones to the pot. Fill the pot with water until it just covers all the chicken, and bring to a boil.

Tie the parsley, celery leaves, bay leaf, thyme, and tarragon into a bouquet using butcher's twine or kitchen twine. Add the bouquet to the pot along with the black peppercorns.

Once the broth has begun to boil, bring the heat down to medium-low. Partially cover, and let the broth simmer for 2 to 3 hours.

Strain the chicken broth through cheesecloth. Hand-pick the good chicken meat and set it aside. Cook's Note: The good chicken meat can be used for chicken soup or another recipe.

Refrigerate the broth overnight. Slip a sharp knife around the edges of solidified chicken fat and discard.


NOTES:

1) This was a fairly expensive recipe by the time you include the rarer ingredients.

2) It made approximately 6 large bowls of soup for just under $15 or approximately $2.50 per bowl.

And besides enough chicken broth left over to make another batch of soup, there was enough chicken left over to put together several enchiladas.

3) IMHO this soup was very rich and filling and most of the veggies and chicken could easily be cut in half.

MARK BITTMAN'S SHRIMP & CILANTRO SHU MAI

Ingredients:

1/2 cup soy sauce
1 tablespoon rice wine
1 tablespoon sesame oil
1 tablespoon minced fresh ginger
1/2 pound shrimp, peeled and deveined
1/2 to 3/4 cup fresh cilantro leaves
1/4 cup roughly chopped scallions, white parts only
10 to 12 round dumpling skins
Juice of 1 lime.

Instructions:

1. Combine the soy sauce, rice wine, sesame oil and ginger in a bowl. Put half the shrimp, half the cilantro and all the scallions in a food processor and pulse; add just enough of the soy mixture to create a smooth paste, about 1 to 2 tablespoons. Transfer to a bowl. Roughly chop the remaining shrimp and cilantro, add them to the bowl and stir to combine.

2. Place a dumpling skin on a work surface, moisten the edges with water, and put 1 teaspoon of the filling in the center. Gather the edges of the wrapper up around the filling, squeezing gently, to pleat the sides; some of the filling should remain exposed. Repeat with the remaining dumpling skins and filling, keeping the dumpling wrappers and dumplings covered with damp towels while you work.

3. Rig a steamer in a large pot over an inch of water; bring to a boil and reduce to a simmer. Meanwhile, add the lime juice to the remaining soy mixture to make a dipping sauce.

4. Put as many dumplings in the steamer as you can fit in a single layer and cover the pot. Cook until the exposed filling turns pink and the wrappers are tender, 4 to 6 minutes, then transfer the dumplings to a serving platter. Repeat with the remaining dumplings. Serve with the dipping sauce.

Yield: 10 to 12 dumplings

Our notes:

This is so close to our local Dim Sum palace's Shrimp Shu Mai that I can't tell the difference. They were absolutely delicious, very easy to make and I served them with home made spring rolls, a good batch of steamed rice (Kokoho Rose) and did a small experiment with Panko crumbs and the same 31 - 40 shrimp...

MEXICAN BEEF STEW

Ingredients

2 1/2 pounds beef shank
1 white onion, quartered
1 large carrot, roughly chopped to yield 1/2 cup
1 stick celery, roughly chopped to yield 1/2 cup
2 cloves garlic, peeled
2 bay leaves
2 tablespoons salt, plus extra for seasoning
1 tablespoon black peppercorns
1 (29-ounce) can Mexican-style hominy, drained
Freshly ground black pepper
3 cups thinly sliced cabbage, for garnish
1 cup thinly sliced radishes, for garnish
10 lime wedges, for garnish
1/3 cup dried oregano, for garnish
10 corn tostadas, for garnish
Pasilla-Guajillo Salsa, recipe follows (optional)

Directions

Place the beef shank in a large heavy stock pot. Add enough cold water to cover the beef shank completely. Add the onion, carrot, celery, garlic cloves, and bay leaves. Season with 2 tablespoons of salt and 1 tablespoon of peppercorns. Bring to a boil, cover, and reduce heat to a simmer. Cook until the meat is fully cooked and tender, about 2 hours. Be sure to constantly skim the fat from the surface of the liquid while cooking.
Remove the meat from the pot and let cool. Strain the liquid and return to the pot. Add the hominy and bring to a boil. Lower the heat to a simmer. Season with salt and pepper, to taste.
Using a fork, shred the meat into thin pieces and return to the pot adding 1 cup of water, if necessary. Season with salt and pepper, to taste. Simmer for 5 minutes.
Serve hot, garnished with cabbage, radishes, lime wedges, dried oregano, tostadas, and Pasilla-Guajillo Salsa, if using.

Cook's Note: Stir the Pasilla-Guajillo Salsa directly into the pozole if you want it to be spicy and red in color.

Pasilla-Guajillo Salsa:

3 pasilla chiles, stemmed and seeded
3 guajillo chiles, stemmed and seeded
3 cloves garlic
2 cups warm water
Salt and freshly ground black pepper
Soak the chiles and garlic cloves in warm water until the chiles are soft. Place the chiles, garlic, and water in a blender and process until smooth. Season with salt and pepper, to taste. Serve with Beef Pozole as a garnish.

OUR NOTES:

This is a hearty, rich and filling winter soup.

It's somewhat labor intensive and I forget where I saw it (I think it was "Simply Delicioso" but I'm not sure).

I braised the shanks (I thought I saw them do it that way when I first saw this dish on TV).

I would recommend using approximately half of the hominy the recipe calls for and skipped the pozole (it's too hot for Frank).

I got 5 large bowls of soup for approximately $7.00...

Simply Delicioso's Christmas Apple Salad

NOTES:

We saw this on TV Food Network and decided to give it a try. While it wasn't spectacular, it was a welcome addition to the menu and we'll do it again soon, this time without stuffing it all back into an apple (not enough room).

Ingredients

6 Granny Smith apples
2 cups diced pineapple
1/2 cup diced celery
1/3 cup raisins
1/3 cup sweetened shredded coconut
1/2 cup walnuts, roughly chopped
1/4 cup mayonnaise
1 tablespoon sour cream
Salt and freshly ground black pepper

Directions

Slice 1/4 of the top off of each apple and reserve. Using melon baller, scoop out the apple flesh to leave a hollow cavity (which will be filled with finished salad). Coarsely chop the apple flesh and mix with the remaining ingredients in large bowl. Season with salt and pepper, to taste.

Spoon about 3 tablespoons of the mixture in each hollowed out apple and place the reserved tops on the filling (any unused filling can be refrigerated for up to 1 day). Serve cold or at room temperature.

Cook's Note: To prevent the apples from turning brown while preparing the filling, place them in a bowl of water with the juice of 2 limes added.

Italian Fisherman's Stew from Relish Magazine

Croutons
1/2 (1-pound) loaf peasant bread, cubed
¼ cup olive oil
1 tablespoon white wine vinegar
1/4 teaspoon salt
Freshly ground black pepper

Soup
3 tablespoons olive oil
1 onion, chopped
1 carrot, chopped
1 celery rib, chopped
5 garlic cloves, finely chopped
1 (28-ounce) can chopped tomatoes
1 cup chopped roasted red peppers
Finely grated rind and juice of 1 orange
1 tablespoon sugar
Pinch of red chile flakes
1/2 (.75-liter) bottle red wine
2 cups reduced-sodium chicken broth
4 sprigs fresh thyme
1 teaspoon salt
Freshly ground black pepper
2 pounds sea scallops, cut into halves
1 pound shrimp, peeled
¼ cup chopped fresh basil

Instructions
1. To prepare croutons, preheat oven to 375F. Spread bread cubes on a large rimmed baking sheet. Bake until toasted, about 10 minutes. In a large bowl, combine olive oil, vinegar, salt and pepper. Set aside.
2. To prepare soup, heat olive oil in a large pan over medium-high. Add onion, carrot, celery and garlic. Sauté 10 minutes. Add tomatoes and red peppers and crush with a fork. Add orange rind and juice, sugar, chile flakes, wine, chicken stock, thyme, salt and pepper. Bring to a boil. Reduce heat to low and simmer, covered, 30 minutes. Uncover and simmer over medium heat until sauce thickens, about 10 minutes. Add scallops and shrimp and cook 3 to 5 minutes. Remove from heat and stir in chopped basil.
3. Just before serving, pour oil mixture over croutons and toss well. Divide croutons among 10 serving bowls. Top with stew. Serves 10.

Recipe by Chef Jon Ashton


Our notes: We made this without the croutons, substituting freshly made crostini (rubbed with garlic) like you'd find with Cioppino.

Overall, it was a bit too sweet for my palate and I suspect the Hunt's tomatoes and red wine accounted for a lot of it.

Greek Vegetable Soup by Beverly Mills & Alicia Ross

1 28-ounce can of petite diced tomatoes
1 cup water
8 ounces spaghetti noodles, broken into 1 ½ inch pieces
1 medium potato, peeled and cut into bite-size cubes
1 green pepper, seeded and cut in chunks
1 large zucchini, thinly sliced
3 carrots, peeled and cut in quarters
3 to 4 celery stalks, for about 2 cups chopped
1 ½ tablespoons tomato paste
½ teaspoon hot red-pepper flakes
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
2 tablespoons olive oil

Place all the ingredients, in the order listed, in a large soup pot or Dutch oven, and bring to a boil over medium-high heat.

As the mixture boils and the veggies begin to cook down, add up to another 2 cups of water if necessary.

Boil 10 minutes, or until the pasta and vegetables are tender.

Simmer on low until ready to serve.

Makes 8 servings

NOTES: We clipped this recipe from our local paper. It's a simple and quick recipe and, if anything, has too many veggies (and who's going to complain about that?). We got a full 8 servings for less than $5, not bad at all...

AMERICA'S TEST KITCHEN RECREATES THE SHAKE SHACK BURGER

Best Old-Fashioned Burgers

From the episode: Best Burgers and Fries

Makes 4 burgers

Sirloin steak tips are also labeled “flap meat” by some butchers. Flank steak can be used in its place. This recipe yields juicy medium to medium-well burgers. It’s important to use very soft buns. If doubling the recipe, process the meat in three batches in step 2. Because the cooked burgers do not hold well, fry four burgers and serve them immediately before frying more. Or, cook them in two pans. Extra patties can be frozen for up to 2 weeks. Stack the patties, separated by parchment, and wrap them in three layers of plastic wrap. Thaw burgers in a single layer on a baking sheet at room temperature for 30 minutes before cooking.

Ingredients

10 ounces sirloin steak tips , cut into 1-inch chunks (see note)
6 ounces beef short ribs (boneless), cut into 1-inch chunks
Kosher salt and ground black pepper
1 tablespoon unsalted butter
4 hamburger buns , soft (see note)
1/2 teaspoon vegetable oil
4 slices American cheese
Thinly sliced onion
1 recipe Classic Burger Sauce (see related Serve With recipe)

Instructions

1. Place beef chunks on baking sheet in single layer, leaving 1/2 inch of space around each chunk. Freeze meat until very firm and starting to harden around edges but still pliable, 15 to 25 minutes.
2. Place half of meat in food processor and pulse until meat is coarsely ground, 10 to 15 one-second pulses, stopping and redistributing meat around bowl as necessary to ensure beef is evenly ground. Transfer meat to baking sheet, overturning bowl and without directly touching meat. Repeat grinding with remaining meat. Spread meat over sheet and inspect carefully, discarding any long strands of gristle or large chunks of hard meat or fat.
3. Gently separate ground meat into 4 equal mounds. Without picking meat up, with your fingers gently shape each mound into loose patty 1/2 inch thick and 4 inches in diameter, leaving edges and surface ragged. Season top of each patty with salt and pepper. Using spatula, flip patties and season other side. Refrigerate while toasting buns.
4. Melt 1/2 tablespoon butter in heavy-bottomed 12-inch skillet over medium heat until foaming. Add bun tops, cut-side down, and toast until light golden brown, about 2 minutes. Repeat with remaining butter and bun bottoms. Set buns aside and wipe out skillet with paper towels.
5. Return skillet to high heat; add oil and heat until just smoking. Using spatula, transfer burgers to skillet and cook without moving for 3 minutes. Using spatula, flip burgers over and cook for 1 minute. Top each patty with slice of cheese and continue to cook until cheese is melted, about 1 minute longer.
6. Transfer patties to bun bottoms and top with onion. Spread 2 teaspoons of burger sauce on each bun top. Cover burgers and serve immediately.

NOTES: We followed the instructions to the letter using flank steak but when it was time to eat, I sauteed some mushrooms and Frank had his with mayo, mustard, onion, Provolone cheese and the 'shrooms (he's not supposed to have beef anymore but just couldn't resist).

And we skipped the sauce this time (too many other things going on) but will do it the next time.

Nummy nums, best burger we've had in months (cheap Mexican beef is the norm here)!

AMERICA'S TEST KITCHEN'S TANGY APPLE SLAW

We reveal the secrets to tender cabbage, crunchy apples, and the sweet-and-spicy dressing that brings them together in this Southern barbecue side dish. Serves 6 to 8.

In step 1, the salted, rinsed, and dried cabbage can be refrigerated in a zipper-lock bag for up to 24 hours.

To prep the apples, cut the cored apples into ¼-inch-thick planks, then stack the planks and cut them into thin matchsticks.

Ingredients
1 medium head green cabbage , cored and chopped fine
2 teaspoons salt
2 Granny Smith apples, cored and cut into thin matchsticks
2 scallions, sliced thin
6 tablespoons vegetable oil
1/2 cup cider vinegar
1/2 cup sugar
1 tablespoon Dijon mustard
1/4 teaspoon red pepper flakes

Instructions
· 1. Toss cabbage and salt in colander set over medium bowl. Let stand until wilted, about 1 hour. Rinse cabbage under cold water, drain, dry well with paper towels, and transfer to large bowl. Add apples and scallions and toss to combine.
· 2. Bring oil, vinegar, sugar, mustard, and pepper flakes to boil in saucepan over medium heat. Pour over cabbage mixture and toss to coat. Cover with plastic and refrigerate at least 1 hour or up to 1 day. Serve.

NOTES: This is a keeper even though Neighbor Neal and Frank were largely indifferent to it (I loved it!).

Also, it's better the second day in my opinion...

AMERICA'S TEST KITCHEN'S GLAZED ROAST CHICKEN

Serves 4 to 6

If using table salt, reduce the amount to 2½ teaspoons.

For best results, use a 16-ounce can of beer. A larger can will work, but avoid using a 12-ounce can, as it will not support the weight of the chicken. A vertical roaster can be used in place of the beer can, but we recommend only using a model that can be placed in a roasting pan.

Taste your marmalade before using it; if it is overly sweet, reduce the amount of maple syrup in the glaze by 2 tablespoons. Trappist Seville Orange Marmalade is the test kitchen's preferred brand.

Ingredients

Chicken
1 whole chicken (6 to 7 pounds), giblets removed and discarded
5 teaspoons kosher salt (see note)
1 teaspoon baking powder
1 teaspoon ground black pepper
1 (16-ounce) can beer (see note)

Glaze
1 teaspoon cornstarch
1 tablespoon water
1/2 cup maple syrup
1/2 cup orange marmalade (see note)
1/4 cup cider vinegar
2 tablespoons unsalted butter
2 tablespoons Dijon mustard
1 teaspoon ground black pepper

Instructions

1. FOR THE CHICKEN: Place chicken breast-side down on work surface. Use tip of sharp knife to make 1-inch incisions below each thigh and breast along back of chicken (four incisions total). Using fingers or handle of wooden spoon, carefully separate skin from thighs and breast. Using metal skewer, poke 15 to 20 holes in fat deposits on top of breasts and thighs. Tuck wingtips underneath chicken.

2. Combine salt, baking powder, and pepper in small bowl. Pat chicken dry with paper towels and sprinkle evenly all over with salt mixture. Rub in mixture with hands, coating entire surface evenly. Set chicken, breast-side up, on rimmed baking sheet and refrigerate, uncovered, 30 to 60 minutes. Meanwhile, adjust oven rack to lowest position and heat oven to 325 degrees.

3. Open beer can and pour out (or drink) about half of liquid. Spray can lightly with nonstick cooking spray and place in middle of roasting pan. Slide chicken over can so drumsticks reach down to bottom of can, chicken stands upright, and breast is perpendicular to bottom of pan. Roast until skin starts to turn golden and instant-read thermometer inserted in thickest part of breast registers 140 degrees, 75 to 90 minutes. Carefully remove chicken and pan from oven and increase oven temperature to 500 degrees.

4. FOR THE GLAZE: While chicken cooks, stir cornstarch and water together in small bowl until no lumps remain; set aside. Bring remaining glaze ingredients to simmer in medium saucepan over medium-high heat. Cook, stirring occasionally, until reduced to ¾ cup, 6 to 8 minutes. Slowly whisk cornstarch mixture into glaze. Return to simmer and cook 1 minute. Remove pan from heat.

5. When oven is heated to 500 degrees, place 1½ cups water in bottom of roasting pan and return to oven. Roast until entire chicken skin is browned and crisp and instant-read thermometer registers 160 degrees inserted in thickest part of breast and 175 degrees in thickest part of thigh, 24 to 30 minutes. Check chicken halfway through roasting; if top is becoming too dark, place 7-inch square piece of foil over neck and wingtips of chicken and continue to roast (if pan begins to smoke and sizzle, add additional ½ cup water to roasting pan).

6. Brush chicken with ¼ cup glaze and continue to roast until browned and sticky, about 5 minutes. (If glaze has become stiff, return to low heat to soften.) Carefully remove chicken from oven, transfer chicken, still on can, to carving board and brush with another ¼ cup glaze. Let rest 20 minutes.

7. While chicken rests, strain juices from pan through fine-mesh strainer into fat separator; allow liquid to settle 5 minutes. Whisk ½ cup juices into remaining ¼ cup glaze in saucepan and set over low heat. Using kitchen towel, carefully lift chicken off can and onto platter or cutting board. Carve chicken, adding any accumulated juices to sauce. Serve, passing sauce separately.


NOTES: We've done this once so far, eliminating the glaze as we are mainly looking for the method to perfectly cooked chicken skin. That, and through a simple miscomminication, I forgot the marmalade. I simply basted it in butter instead and it was very good.

I should probably let it cook another 15 minutes at most (I'm willing to bet it would have been spectacular then) and will do the complete recipe in our next meal cycle (around the middle of July). We'll let you know how that comes out.

Also, I bought a 24 ounce can of Tecate (I'm not a beer drinker) and it was way too much so Neighbor Neal got to have it with his dinner as Frank can't have beer anymore. As I bought too large a can, I emptied out a soda can and filled it halfway with the beer and used our beer can chicken holder (we have it a lot)...

We also cooked up some nice zucchini (tempura style) courtesy of The Boy's girl friend Stacy's parent, Barbara and Moe (thank you!) and fresh corn on the cob (it's in season).

AMERICA'S TEST KITCHEN SIMPLE TOMATO SAUCE

Why this recipe works: In a perfect world, garden-ripe tomatoes make the best quick tomato sauce. But that isn’t a realistic option for most of the year. We wanted to create a complex, brightly flavored sauce with the next best alternative—canned tomatoes—that tasted of full, fruity tomatoes, in the time it took to boil pasta.

Choosing the right can of tomatoes was a critical first step. Crushed tomatoes were the best choice because they would save us the step of pureeing. We also shredded a small amount of onion on a box grater before sautéing; the shredded pieces cooked faster and became sweeter more quickly. We sautéed the onion in butter, which caramelizes when heated, and added garlic, sugar, and the crushed tomatoes, then simmered the sauce briefly. To make up for the lost fragrance of fresh tomatoes, we added chopped fresh basil and extra-virgin olive oil. Swirled in just before serving, these ingredients infused the sauce with fresh herbal flavor and a hit of richness.

Makes 3 cups, enough for 1 pound of pasta

This full-flavored tomato sauce takes only 15 minutes to prepare. High-quality canned tomatoes will make a big difference in this sauce. Our preferred brands of crushed tomatoes are Tuttorosso and Muir Glen. Grate the onion on the large holes of a box grater.

Ingredients
· 2 tablespoons unsalted butter
· 1/4 cup grated onion , from 1 medium onion (see note)
· 1/4 teaspoon dried oregano
· Table salt
· 2 medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)
· 1 (28-ounce) can crushed tomatoes (see note)
· 1/4 teaspoon sugar
· 2 tablespoons coarsely chopped fresh basil leaves
· 1 tablespoon extra virgin olive oil
· Ground black pepper

Instructions
· Heat butter in medium saucepan over medium heat until melted. Add onion, oregano, and ½ teaspoon salt; cook, stirring occasionally, until liquid has evaporated and onion is golden brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and sugar; increase heat to high and bring to simmer. Lower heat to medium-low and simmer until thickened slightly, about 10 minutes. Off heat, stir in basil and oil; season with salt and pepper. Serve.

NOTES:

1) We used Ralph's house brand tomatoes and American Beauty fettucine noodles (spinach and the regular). And we left adding the olive oil at the end to each person's taste (we both tried it and it was also very good). Frank topped his serving with some freshly graded Parmesan Reggiano.

2) Finally, we bought a bagguette as well as making some garlic bread.

3) This recipe is a keeper.

4) The video: http://www.americastestkitchen.com/recipes/detail.php?docid=19355

GRILLED APPLES

At the moment, we can't remember where we saw this recipe and we didn't take any pix but it's something we'll do again.

You start off by quartering several apples (1 per person), then grill the cut sides.

In a sauce pan, melt approximately half a stick of butter, lay the apples in the pan, add 4 tablespoons of brown sugar and a teaspoon of cinammon, stirring frequently. When a nice sauce has developed, put the pan into the oven at low heat until the rest of the meal is ready to serve, it's that simple!

We saw them flambe the pan just before serving but we didn't have any alcohol in the house so that will have to wait until next time...

In this instance, we served the dish with pork chops, mashed potatoes, gravy and kraut. This replaces the regular fried apples or apple sauce and has great, variable textures because of the thickness of the apple quarters and a nice, smoky note from the grilling.

We'll shoot pix the next time, when we serve it with Wienerschnitzel and another purple cabbage cole slaw variation.

AMERICA'S TEST KITCHEN WIENERSCHNITZEL

Breaded Pork Cutlets (Pork Schnitzel) from the Episode: An Austrian Supper

The two cups of oil called for in this recipe may seem like a lot—but they’re necessary to achieve a wrinkled texture on the finished cutlets. When properly cooked, the cutlets absorb very little oil. To ensure ample cooking space, a large Dutch oven is essential. In lieu of an instant-read thermometer to gauge the oil’s temperature, place a fresh (not dry) bread cube in the oil and start heating; when the bread is deep golden brown, the oil is ready.

Serves 4

Ingredients

7 large high-quality sandwich bread , crusts removed, cut into 3/4-inch cubes (about 4 cups)
1/2 cup unbleached all-purpose flour
2 large eggs
2 cups plus 1 tablespoon vegetable oil
1 pork tenderloin (1 1/4 pounds). trimmed of fat and silver skin and cut on angle into 4 equal pieces (see illustration below)

Garnishes

1 lemon, cut into wedges
2 tablespoon chopped fresh parsley leaves
2 ablespoons capers , rinsed
1 large hard-cooked egg , yolk and white separated and passed separately through fine-mesh strainer (optional)

Instructions

1. Place bread cubes on large microwave-safe plate. Microwave on high power for 4 minutes, stirring well halfway through cooking time. Microwave on medium power until bread is dry and few pieces start to lightly brown, 3 to 5 minutes longer, stirring every minute. Process dry bread in food processor to very fine crumbs, about 45 seconds. Transfer bread crumbs to shallow dish (you should have about 11/4 cups crumbs). Spread flour in second shallow dish. Beat eggs with 1 tablespoon oil in third shallow dish.

2. Place pork, with 1 cut-side down, between 2 sheets of parchment paper or plastic wrap and pound to even thickness between 1/8 and 1/4 inch. Season cutlets with salt and pepper. Working with 1 cutlet at a time, dredge cutlets thoroughly in flour, shaking off excess, then coat with egg mixture, allowing excess to drip back into dish to ensure very thin coating, and coat evenly with bread crumbs, pressing on crumbs to adhere. Place breaded cutlets in single layer on wire rack set over baking sheet; let coating dry 5 minutes.

3. Heat remaining 2 cups oil in large Dutch oven over medium-high heat until it registers 375 degrees on instant-read thermometer. Lay 2 cutlets, without overlapping, in pan and cook, shaking pan continuously and gently, until cutlets are wrinkled and light golden brown on both sides, 1 to 2 minutes per side. Transfer cutlets to paper towel-lined plate and flip cutlets several times to blot excess oil. Repeat with remaining cutlets. Serve immediately with garnishes.

NOTES:

1) Even though I've been married to an English / German / Dutch / Hillbilly all of these years, this is the first time I've ever had this dish.

2) It was excellent, cooking up nicely, the same as on the program and immediately went into our regular menu file.

UPDATE (14 June 2010): We've had this dish twice now and it was excellent both times. The second time, we did a couple of variations of purple cole slaw. We also forgot to snap a few pix so next time...