BEST BLUEBERRY MUFFINS (COOK'S ILLUSTRATED)
From the Cook's Illustrated Website: This recipe does not require a standing mixer, but when making the batter, be sure to whisk vigorously in step 2, then fold carefully in step 3. There should be no large pockets of flour in the finished batter, but small occasional sprays may remain. Do not overmix the batter. These muffins are great unadorned, but for an extra flourish, give them a dip in sugar by following one of the variations. Makes 12 muffins
Provided by senseicheryl
Categories Quick Breads
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 8
Steps:
- Adjust oven rack to middle position and heat oven to 350 degrees. Spray standard muffin tin with nonstick vegetable cooking spray.
- Whisk flour, baking powder, and salt in medium bowl until combined. Whisk egg in second medium bowl until well-combined and light-colored, about 20 seconds. Add sugar and whisk vigorously until thick and homogenous, about 30 seconds; add melted butter in 2 or 3 steps, whisking to combine after each addition. Add sour cream in 2 steps, whisking just to combine.
- Add frozen berries to dry ingredients and gently toss to combine. Add sour cream mixture and fold with rubber spatula until batter comes together and berries are evenly distributed, 25 to 30 seconds (small spots of flour may remain and batter will be thick). Do not overmix.
- Use ice cream scoop or large spoon to drop batter into greased muffin tin. Bake until light golden brown and toothpick or skewer inserted into center of muffin comes out clean, 25 to 30 minutes, rotating pan from front to back halfway through baking time. Invert muffins onto wire rack, stand muffins upright, and cool 5 minutes.
Nutrition Facts : Calories 250.3, Fat 9.2, SaturatedFat 5.3, Cholesterol 38.1, Sodium 214.1, Carbohydrate 39.9, Fiber 1.2, Sugar 23.2, Protein 3.3
COOK'S ILLUSTRATED SCALLOPED POTATOES RECIPE - (3.8/5)
Provided by lesliejanous
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees Fahrenheit. Meanwhile, melt butter in large Dutch oven over medium-high heat until foaming subsides, about 1 minute. Add onion and sauté until it turns soft and begins to brown, about 4 minutes. Add garlic and sauté until fragrant, about 30 seconds. Add cream, milk, thyme, bay leaves, salt, pepper, and potatoes and bring to simmer. Cover, adjusting heat as necessary to maintain light simmer, and cook until potatoes are almost tender (paring knife can be slipped into and out of center of potato slice with some resistance), about 15 minutes. Remove and discard thyme sprigs and bay leaves. Transfer potato mixture to 3-quart gratin dish and sprinkle with cheese. Bake until cream has thickened and is bubbling around sides and top is golden brown, about 20 minutes. Cool for 5 minutes before serving. Tips: For the fastest and most consistent results, slice the potatoes in a food processor. When the potatoes were cut thicker than 1/8 inch, they slid apart when served. Yet when cut much thinner, the layers melted together, producing a mashed potato-like texture. At exactly 1/8 inch, the potatoes held their shape yet remained flexible enough to form tight, cohesive layers. Although it is possible to cut 1/8-inch slices by hand, it is far easier when using a food processor or mandoline.
MADELEINES(COOK'S ILLUSTRATED)
Releasing the cookies immediately after removing them from the oven also proved crucial. To avoid imprinting lines on our cookies from wire cooling racks, we turned the cookies out onto a tea towel, tapping the mold gently on the counter to release them, if needed. To coat the molds, mix two teaspoons of melted butter with one teaspoon of all-purpose flour. Brush the molds and rims thoroughly, but not thickly, with this mixture.
Provided by Coppercloud
Categories Drop Cookies
Time 30m
Yield 12 cookies, 12 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 375 degrees, middle rack.
- In a medium bowl, sift together the flours, salt. Set aside.
- Beat yolks with whole egg and vanilla in bowl of electric mixer, about 5 minutes on high speed if using hand mixer. Slowly add sugar beating until a ribbon drops from beaters, about 5 minutes with hand mixer. The batter should be very light and fluffy.
- Gradually fold in the dry ingredients using a spatula. Fold very gently and carefully. Then do the same with the melted butter.
- Spoon batter into molds. (Batter should come just flush with mold rim.) Don't bother smoothing the batter; you don't want to deflate it, and it will smooth out on its own in the oven. Bake until tops are golden and cakes spring back when pressed lightly, about 10 minutes.
- Spread out a clean dishcloth on your work surface. When the madeleines come out of the oven, turn them out right onto the dishcloth. You need to get them out of the pans while they're still very hot. Do not let them cool in the pans. The madeleines are delicate when warm, so they're easily broken, so be careful when moving them until they are cool. Cool to room temperature. (Can be stored in airtight container up to 3 days or frozen up to 1 month.).
Nutrition Facts : Calories 86.5, Fat 5, SaturatedFat 2.8, Cholesterol 56.4, Sodium 53.4, Carbohydrate 8.6, Fiber 0.1, Sugar 4.3, Protein 1.5
SWISS POTATO ROESTI - COOK'S ILLUSTRATED
Published in Cook's Illustrated magazine, March - April 2007. This is a traditional swiss potato dish made from grated potato. Serve with a traditional Swiss dish like geschnetzeltes (Zurich-style veal or pork with gravy).
Provided by swissms
Categories Potato
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Run potatoes through the large shredding disk of a food processor. (If using a box grater, shred potatoes lengthwise so you are left with long shreds.).
- Place potatoes in a large bowl and fill with cold water. Using hands, swirl to remove excess potato starch, then drain in strainer.
- Transfer half of potatoes from strainer to the center of a clean kitchen towl. Gather ends together and twist as tightly as possible to expel maximum moisture.
- Wipe bowl dry. Transfer potatoes to bowl and repeat process with remaining potatoes.
- Sprinkle salt, cornstarch, and pepper to taste over potatoes. Using hands or fork, toss ingredients together until well blended.
- Melt half of the butter (2 tablespoons) in a 10-inch nonstick skillet over medium heat. When foaming subsides, add potato mixture and spread into even layer. Cover and cook 6 minutes. Remove cover and, using spatula, gently press potatoes down to form round cake. Cook, occasionally pressing on potatoes to shape into uniform round cake, until bottom is deep golden brown, 4 to 6 minutes longer.
- Shake skillet to loosen roesti and slide onto large plate. Add remaining 2 tablespoons butter to skillet and swirl to coat pan. Invert roesti onto second plage and slide it, browned side up, back into skillet. Cook, occasionally pressing down on cake, until bottom is well browned, 7-9 minutes. Remove pan from heat and allow cake to cool in pan for 5 minutes. Transfer roesti to cutting board, cut into 4 pieces, and serve immediately.
Nutrition Facts : Calories 252.5, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 299.1, Carbohydrate 34.9, Fiber 3.1, Sugar 1.5, Protein 3.3
CHALLAH(COOK'S ILLUSTRATED)
We prefer to knead this dough in a standing mixer, but a food processor or your hands can do the job. If using a food processor, place the flour mixture in a processor fitted with the dough blade. Mix together the eggs, yolk, butter, and water in a large measuring cup and, with the processor running, add the egg mixture in a steady stream. Process until a ball of dough forms, about 1 minute. Remove the dough to a lightly floured surface and knead by hand for an additional minute, or until the dough becomes smooth and elastic. Alternatively, you can mix the dough by hand in a large bowl with a wooden spoon, until the dough comes together. Then transfer the dough to a lightly floured surface and knead until the dough forms a smooth ball. If the dough remains tacky, add more flour 1 tablespoon at a time. This method will take longer than using a standing mixer, but you will get the same results.
Provided by Coppercloud
Categories Yeast Breads
Time 3h57m
Yield 1 loaf, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Whisk together 3 cups of flour, sugar, yeast, and salt in medium bowl; set aside. Mix together 2 eggs, egg yolk, melted butter, and 1/2 cup of water in bowl of standing mixer fitted with dough hook. Add flour mixture to wet mixture; knead at low speed until dough ball forms, about 5 minutes, adding remaining 1/4 cup flour, 1 tablespoon at a time, as needed to prevent dough from sticking. Whisk reserved egg white with remaining 1 tablespoon water in small bowl, cover with plastic wrap, and refrigerate.
- 2. Transfer dough to very lightly oiled large bowl, turning dough over to coat with oil. Cover with plastic wrap and let rise in warm place until doubled in size, 1 1/2 to 2 hours. Gently press dough to deflate, cover with plastic wrap, and let rise until doubled in size again, 40 to 60 minutes.
- 3. Lightly grease large baking sheet and set aside. Transfer dough to lightly floured work surface. Divide dough into 2 pieces, one roughly half size of other. (Small piece will weigh about 9 ounces, larger piece about 18 ounces.) Divide large piece into 3 equal pieces. Roll each piece into 16-inch-long rope, about 1 inch in diameter. Line up ropes of dough side by side and pinch ends together. Take dough rope on bottom and lay it over center rope. Take dough rope on top and lay it over center rope. Repeat until ropes of dough are entirely braided, then pinch ends together. Place braid on baking sheet. Divide smaller piece of dough into 3 equal pieces. Roll each piece into 16-inch-long rope, about 1/2 inch in diameter. Braid together, pinching ends to seal. Brush some of egg wash on top of large loaf and place small braid on larger braid. Loosely drape loaf with plastic wrap and let rise in warm place until loaf becomes puffy and increases in size by a third, 30 to 45 minutes.
- 4. Adjust oven rack to lower-middle position and heat oven to 375 degrees. Brush loaf with remaining egg wash and sprinkle with poppy or sesame seeds, if using. Bake until loaf is golden brown and instant-read thermometer inserted into side of loaf reads 190 degrees, 30 to 40 minutes. Place baking sheet on wire rack. Cool loaf completely before slicing.
Nutrition Facts : Calories 368.3, Fat 10.8, SaturatedFat 5.8, Cholesterol 113.1, Sodium 522.4, Carbohydrate 56.9, Fiber 2.1, Sugar 8.6, Protein 10.3
TIRAMISU - COOK'S ILLUSTRATED
From November 2007. Kahlua, Tia Maria, brandy or even whiskey can stand in for the rum. Be sure to use hard Italian-style ladyfingers (savoiardi), not the soft French type.
Provided by DrGaellon
Categories Dessert
Time 30m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Combine coffee, espresso powder and 5 tbsp rum in a wide bowl. Stir until espresso dissolves. Set aside.
- Using a whisk, hand mixer, or stand mixer with whisk attachment, beat egg yolks on low just until smooth. Add sugar and salt and beat at medium speed until pale yellow and thick, 1 1/2 to 2 minutes. Add remaining 4 tbsp rum and beat until combined, 20-30 seconds. Add mascarpone and beat on medium speed until no lumps remain, 45-60 seconds. Transfer to a large bowl.
- In same work bowl (no need to clean), whisk cream on medium until frothy, about 1 minutes. Turn up to high and whip to stiff peaks, 1-2 minutes more. Fold 1/3 of whipped cream into eggs to lighten, then fold in remaining whipped cream gently to preserve the air.
- Drop ladyfingers one at a time into coffee mixture. Quickly roll over, then transfer to a 13x9x2 pan. (Do not submerge the ladyfingers in the coffee; they should remain in the liquid no more than about 2 seconds total.) Continue until the pan is filled with a single layer of dipped cookies, breaking or trimming cookies to make them fit.
- Spread half the cream mixture over the cookies, filling the pan out to the corners. Put 2 tbsp cocoa in a fine-mesh sieve and sift over the entire surface.
- Repeat dipping and arranging ladyfingers to create a second full layer. Spread remaining cream over the ladyfingers, then sift remaining cocoa over the top. Clean edges of dish with dry paper towel, then cover with plastic. Refrigerate 6-24 hours before serving. Sprinkle with grated chocolate before serving, if using.
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