"Deep in the heart of Texas there’s a marvelous melting pot of multi-ethnic food," writes cooking columnist Sybil Pratt, and the place to find every delicious TX flavor is in Robb Walsh's Texas Eats.
This cookbook goes way beyond the Tex-Mex you're used to, just like these brownies go way beyond traditional expectations. They have a kick of ancho chile powder!
Combine the chocolate and butter in the top ?pan of a double boiler, place over (not touching) barely simmering water in the bottom pan, and heat, stirring occasionally, until the chocolate and butter ?have melted and the mixture is smooth. Remove from the heat.
In a large bowl, whisk together the eggs and sugar until thickened and smooth. Add the flour, ancho powder, chocolate chips, and nuts and stir until thoroughly combined.
Pour the batter evenly into the prepared pan. Bake for 20 to 25 minutes, until a knife inserted into the center comes out clean. Let cool in the pan on a wire rack. Cut into 12 squares. Serve with the ice cream.
You're going to hate me for posting this recipe. Why? Because it's chocolate cake made in a slow cooker.
Uh oh. But also, ooh la la!
Thanks a lot, Michele Scicolone. All we're going to do for the rest of the day is dream of eating this cake from The French Slow Cooker.
I hated to waste all of those good ingredients, so I improvised by placing a large pot partially filled with water on the stovetop. I put the cake pan on a rack in the pot, clamped on the lid, and steamed the cake until it was set.
I loved the tender, creamy texture of that steamed cake. My slow cooker does a great job of making a similar chocolate cake that is fit for a queen.
It looks great with just a sprinkling of confectioners’ sugar, but when fresh raspberries are in season, I like to arrange them in rows on top of the cake as a garnish. Top with either whipped cream or Crème Anglaise (page 223).
Melt the chocolate in the top of a double boiler or in a heatproof bowl set over a pan of simmering water. The bottom of the bowl should not touch the water. Let stand for a few minutes until softened. Stir until completely melted.
In a large bowl with an electric mixer, beat the butter with the sugar on medium speed until light and fluffy. Beat in the eggs one at a time and add the vanilla. With a rubber spatula, gently fold in the chocolate and almonds.
Scrape the mixture into the prepared pan. Place the pan on the rack. Pour just enough hot water into the cooker so that it stays below the bottom of the pan.
Cover and chill for several hours or overnight. Run a small knife around the edge of the cake. Remove the sides of the pan. Cut into wedges and serve.
Forget everything you thought you knew about ingredients. Our February Cookbook of the Month, Barbara Kafka's The Intolerant Gourmet: Glorious Food Without Gluten & Lactose is proof that it is possible to enjoy lovely flavors while on a special diet.
Whether you're lactose- or gluten-intolerant or are cooking for someone who is, The Intolerant Gourmet is a must-have!
Put the tomatoes into a shallow 9-×-13-inch roasting pan. Add the olive oil and roll the tomatoes in it until thoroughly coated. Sprinkle with the salt. Roast for 10 minutes.
Cooking columnist Sybil Pratt calls the recipes in The French Slow Cooker, Michele Scicolone's newest cookbook, "so quintessentially French . . . without mess or stress." Classic French cooking was never so easy as with Scicolone's slow cooker!
To be honest, chicken mousse was never on my list of recipes to make. It wasn't even on my radar. But this recipe from The French Slow Cooker sounds like the perfect hors d'oeuvre—one that would really impress guests!
In a medium skillet, heat the oil over medium-high heat. Add the chicken livers, shallots, garlic, and thyme. Cook until the livers are browned, about 3 minutes. Turn the livers over and cook for 1 to 2 minutes more, or until they are just slightly pink in the center.
Scrape the contents of the skillet into a food processor or blender. Add the evaporated milk, egg yolks, salt, and pepper to taste. Blend until very smooth. Strain the mixture into a bowl, pressing down on the solids.
Scrape the liver mixture into the prepared pan. Place the pan on the rack in the slow cooker. Carefully pour hot water around the pan to a depth of 1 inch. Cover and cook on high for 2 hours, or until a knife inserted in the center comes out clean.
Remove the pan from the slow cooker. Let cool for 15 minutes on a wire rack. To unmold, run a knife around the inside of the pan and invert the mousse onto a serving plate. Cover and refrigerate until chilled. Serve garnished with fresh herbs.
After cooking with Barbara Kafka's newest cookbook (and our February Cookbook of the Month), cooking columnist Sybil Pratt "can solemnly swear that there really is 'glorious food' without gluten and lactose and without ersatz ingredients."
Kafka's The Intolerant Gourmet is a special-diet cookbook not just for those who are lactose- and gluten-intolerant, but also for those who love to entertain and wish to make great food while accommodating all types of guests.
Clearly, nothing is lost in this scrumptious recipe.
This is evidently based on coq au vin. However, cocks that require long cooking are hard to come by these days, as are hens. Instead this is adapted for a regular chicken. I think that you will find it rich enough to satisfy. Leftover wine or a half bottle should do nicely. Serve with gluten-free noodles, Garlic Mashed Potatoes, or Acorn Squash Puree.
Stir the tomato paste and wine into the pan. The sauce can be made ahead up to this point.
About 30 minutes before serving, add the chicken and bay leaf to the pan. Bring to a boil. Lower the heat and simmer for 30 minutes. Stick a knife into the thick part of the chicken to make sure it is done; the juices should run clear. Add the onions, mushrooms, and garlic. Cook until the vegetables are warm. Stir in the parsley and thyme and season with salt and pepper to taste, Stir in the bacon.
Sixteen of the Internet's best food bloggers come together to share their very favorite home-cooking recipes in Good Bite Weeknight Meals. Writes our cooking columnist Sybil Pratt, "Every clearly explained recipe adheres to Good Bite’s mantra, 'delicious made easy,' and each one was developed by a busy person beset with the same time/energy deficits we all share."
This recipe is one example of Good Bite Weeknight Meals' slow-cooker brilliance. It might even be the shortest recipe I've ever posted -- but look how good it looks!
Beef short ribs are amazingly tender when cooked in the slow cooker; they simply fall off the bone. This dish takes its inspiration from galbi jjim, which is a popular celebratory dish in Korea. Serve it on its own or with rice.
Bring a large pot of water to a boil. Add the short ribs and boil until the fat is rendered, about 10 minutes. Using tongs, transfer the ribs to a slow cooker. Add the garlic, potatoes, onions, scallions, carrots, and sauce to the slow cooker. Cover and cook on low until the beef is tender, about 8 hours. Serve hot.
Our January Cookbook of the Month shares some of the best home cooking on the web, all plucked from the best of the best of Food52. The blog hosts a recipe contest in a different category every week, and these are the first batch of winners (more to come, we hope!). It's no wonder that, according to our cooking columnist, The Food52 Cookbook is a "dazzler."
This recipe is utterly flexible and undeniably delicious.
A&M: One Hungry Mama gave us the history of this dish: “This recipe came to me right as I was about to overextend myself: I was eight months pregnant and, with a day of cooking ahead of me, almost decided to whip up impromptu blueberry corn muffins for breakfast. As I stared at the cornmeal trying to gear up to bake, it struck me: breakfast polenta!” Inspired by a Martha Stewart recipe, she blends almond meal with the polenta and cooks the two together, later adding vanilla, fresh blueberries, and cardamom. A bit of honey lends just the right amount of sweetness—a light touch keeps it from being cloying.
2. Reduce the heat to low and add the polenta, whisking constantly until smooth. Add the almond meal and continue whisking for several minutes until the polenta thickens to a creamy consistency. Add the butter and whisk until it melts completely.
3. Turn the heat off and whisk in the honey, blueberries, vanilla, and cardamom. Serve with a dollop of crème fraiche or sour cream and an extra sprinkle of blueberries.
Tips and Techniques
We tried this with hazelnut meal instead of almond meal, too, and loved it just as much. You can also be flexible with the fruit: use whatever berries are in season.
About the Cook
Stacie Bills lives in Brooklyn, New York, and writes about food and parenting on her blog, One Hungry Mama (www.onehungrymama.com). Her favorite recipe from a cookbook: “Mark Bittman’s Orzo Risotto from How to Cook Everything because it’s simple, endlessly adaptable, can be fed to anyone (even a six-month-old!) and, of course, is utterly delicious however you personalize it.”
CASJ: “I am eating a bowl of this right now—it is wonderful—I never would have thought to add the almond meal. Thanks for the great recipe!”
Our January Cooking column is all about the best recipes for home cooking, and Good Bite Weeknight Meals gets its 140 recipes from food bloggers (very similar to our Cookbook of the Month, The Food52 Cookbook). The selections in these books make day-to-day cooking a breeze. Not to mention, if your New Year's resolution is to spend less money this year, home cooking is the way to go!
This recipe is a great example of the Good Bite mantra: “delicious made easy."
You’ll want to prep and get this recipe going in the morning--the jambalaya needs four to six hours of cooking time on the slow cooker’s high setting, or six to eight hours if cooked on low.
Add the celery, bell pepper, onion, and garlic to the pan and cook over medium-high heat, stirring, until the vegetables are softened and fragrant, about 2 minutes.
Transfer the vegetables to the slow cooker. Add the broth, crushed tomatoes, Cajun seasoning, paprika, 1 teaspoon salt, 1 teaspoon black pepper, and Tabasco sauce. Cover and cook on low for 6 to 8 hours, or on high for 4 to 6 hours.
Once the jambalaya is cooked, turn off the slow cooker and skim away any excess oil on the surface. Add the shrimp and stir until pink, 3 to 5 minutes. (The residual heat from the slow cooker will suffice to cook the shrimp.) If desired, add more salt, black pepper, and Tabasco sauce. Serve the jambalaya over hot cooked rice or with bread.
“Throw everything in the pot, plug it in, and push a button. Don’t you wish everything in life were this easy?!”
The Food52 Cookbook by Amanda Hesser and Merrill Stubbs (the foodie brains behind the Food52 blog) is our January Cookbook of the Month! It is a phenomenal collection of winning recipes from their weekly contests, starring the best of the best in a community of home cooks.
Very cool, and very tasty!
A&M: This pound cake drops the pounds of butter and sugar in favor of oil and maple syrup, creating a springy texture and glistening, shellacked exterior. The oil folded into the batter at the end was a new technique to us; we hold it responsible for the cake’s sweet, crackly crust. Rivka’s choice of Grade B maple syrup means that the maple aroma and flavor are pervasive without being cloying. The end result is moist and flavorful enough on its own, but fresh whipped cream and strawberries never hurt.
2. In a large mixing bowl, whisk together the maple syrup, yogurt, eggs, sugar, vanilla, and lemon zest. In a separate bowl, combine the flour, baking powder, and salt. Add to the wet ingredients and stir just to incorporate. Add the oil and fold gently until the oil is absorbed into the batter. Make sure not to over mix the batter.
3. Pour the batter into the prepared loaf pan. Place the pan on a baking sheet in the oven and bake until a tester inserted into the center comes out clean, about 50 minutes. Cool the cake in the pan on a rack for 5 minutes. Cut around the sides of the pan to loosen the cake. Turn the cake out onto the rack, then turn it upright on the rack and cool completely.
Tips and Techniques
Rivka: “The cake is extremely moist; unless eating it just out of the oven, toast your slice to get some contrast between the crust and innards. Really make sure to pull the cake out of the oven right when it’s done. If it stays in longer, it’ll dry out a bit.”
About the Cook
Rivka Friedman is a healthcare consultant and food blogger in Washington, D.C. You can find her recipe for Rhubarb Curd Shortbread on page 367.
Her favorite recipe from a cookbook: “Olive Oil and Sherry Pound Cake from Alice Medrich’s Pure Dessert.”
Her top cooking tip: “Freeze coffee into ice cubes so that iced coffee doesn’t get diluted as the ice melts.”
Her top entertaining tip: “Homemade pickles—I like a mix of green tomatoes, green beans, and maybe even sour cherries—makes an easy, elegant summer appetizer.”
Here’s her blog: Not Derby Pie.
What the Community Said
Bevi: “I have made this a number of times and always get the same response: delicious! Over Xmas I made the cake for my mom—a dyed-in- the-wool Vermonter. She was so happy.”
vvvanessa: “I have this cooling on the windowsill and even though it just came out of the oven six minutes ago, I couldn’t wait to taste it. It’s great! I love that it isn’t too sweet, and the texture is amazing—so moist and tender! Congrats and thanks for a great recipe!”
The Rosie's Bakery All-Butter, Cream-Filled, Sugar-Packed Baking Book by Judy Rosenberg celebrates all the best things about baking. And with a title like that, there's a guilt-free element -- Yes, I know how much sugar is in this delicious treat. AND I DON'T CARE.
Enjoy this scrumptious recipe.
Crispy. Crunchy. Buttery. These cookies, made with lots of ground pecans, have all the bases covered. They are wonderful choices to pack in holiday tins. And, oh, did I mention that they melt in your mouth?
2?Make the cookies: Sift the flour, salt, and cinnamon together into a small bowl and set aside.
3?Cream the butter, sugar, and vanilla in a medium-size mixing bowl with an electric mixer on medium speed until light and fluffy, about 4 minutes. Scrape the bowl with a rubber spatula.
4?Add the flour mixture and the pecans and beat on medium-low speed for 20 seconds. Scrape the bowl. Then beat until the flour and nuts are completely incorporated, about 15 seconds.
5?Make the coating: In a small bowl, stir together the sugar and cinnamon.
6?Break off heaping teaspoons of the dough and form each of them into crescents. Dip the crescents in the coating and place them 2 inches apart on the prepared baking sheets. Bake until lightly golden and firm to the touch, 30 minutes. Let them cool completely on the baking sheets.