Table of Contents
An inexpensive cut of beef with million dollar looks. It's trendy restaurant food at home!
Page 7: Instructions
The instructions should say use a 7 qt. Dutch oven, not a 16 qt.
A casual take-off of the Beer Braised Brisket -- Cuban style.
Page 10: Spelling of the dish
The proper spelling of this dish is "Ropa Vieja". It was misspelled on the table of contents and throughout the article when originally published. Misspellings were found on multiple pages: 2, 10, 11, 45.
Ari Weinzweig, Zingerman's: Sunday Dinner Roast Chicken12
With a roast chicken built on a base of sliced bread, Ari has created the perfect Sunday dinner. But why wait until the end of the week?
Page 45: Nutritional information
The nutritional information for Lex's Roast Chicken was listed incorrectly. The correct nutritionals per 1/8 chicken and 1/8 dressing are: 692 calories; 49% calories from fat; 38g total fat; 47g carb.; 1185mg sodium; 4g fiber
White Cheddar Cheese Soup16
Creamy and satisfying, this soup is a breeze to create with a few easy tips.
Stuffed Chicken Classics18
Remember chicken Kiev and Cordon Bleu? These supper club classics are definitely back in style -- and simple to make in your own kitchen.
Stuffing Chicken Breasts
"Risi e bisi" Pilaf with Peas & Prosciutto21
With a make-ahead base, you can have spur-of-the-moment curry anytime you want! This dish is even better the next day.
Chicken Curry with Coconut Rice
Indian curry centers around a mix of interesting spices. When used properly, they produce a dish with bright, fresh flavor—as this one does.
For the Dry Masala—
Toast in Dry Saute Pan:
2 T. cumin seeds
1 T. coriander seeds
2 t. fenugreek seeds
1 t. fennel seeds
1 t. cardamom seeds
Grind Toasted Spices, then Add:
1 T. ground turmeric
For the Coconut Rice—
1 1⁄2 cups basmati rice, rinsed
1 1⁄2 cups water
1 can (14 oz.) unsweetened coconut milk
1 T. sugar
1⁄2 t. salt
For the Chicken Curry—
Blend for the Wet Masala:
12 cloves garlic
1 1⁄2 inch piece fresh ginger, peeled, sliced
2 fresh serrano chiles, stemmed and seeded
Fry in 1/2 c. Vegetable Oil; Remove:
1 cinnamon stick
7 - 8 whole cloves
Add and Saute:
4 cups yellow onions, chopped
2 bay leaves
2 dried red chile peppers
Add and Fry:
2 T. dry masala
Stir in; Cover and Cook:
2 lb. boneless, skinless chicken thighs, cut into 2
2 cups Roma tomatoes, chopped
2 t. salt
Off Heat, Stir into Curry:
3 cups spinach, cleaned and torn
1 T. dry masala
Serve Curry with Coconut Rice.
Toast seeds in dry saute pan for Dry Masala over medium-high heat, stirring frequently to prevent burning. When they begin to smell fragrant and turn brown, they're done.
Grind toasted spices in a clean coffee grinder to a powder. Remove from grinder and mix in the turmeric. All the ingredients for the curry can be prepared a few hours ahead of time, then refrigerated until you're ready to cook.
Simmer ingredients for the Coconut Rice in a large saucepan. Bring to boil, stirring occasionally. Cover pan, reduce heat to low and simmer 18–20 minutes or until liquid is absorbed. Remove from heat and steam 5 more minutes. Fluff with a fork.
Blend garlic, ginger, and fresh chilies until finely minced for wet masala.
Fry spices in 1/2 cup hot oil over medium-high heat in large non-stick skillet. Tilt pan to pool the oil at the edge; add cinnamon and cloves. Fry until cloves pop and cinnamon opens, about 5 minutes.
Add yellow onions to oil and saute over medium heat until lightly browned, 10 minutes. Add bay leaves and dried chiles; continue cooking. Fry onions 10 more minutes until golden, but not burnt.
Add both masalas and fry until fragrant, 1–2 minutes. Stir to prevent sticking and burning.
Stir in chicken, tomatoes, and salt; stir to coat. Reduce heat and cover; simmer 30–40 minutes.
Off heat, stir spinach and dry masala into curry.
Serve with Coconut Rice and warmed pita bread.
1 Cup Curry with 1/2 Cup Rice: 748 calories; 48 calories from fat; 40g total fat; 61g carb.; 1136mg sodium
Chicken Curry with Pineapple Cucumber Chutney26
Shrimp Curry with Coconut Milk and Mango Chutney27
On the Side: Four Salads for Fall28
What's mirepoix and beurre manié? How do you cut squash or hard-cook an egg? We'll show you.
Butternut Tortilla Soup32
Vanilla Cider Pork with Pears34
Cast Iron Skillets38
Grandma always knew what was best -- she used cast iron and so should you.
The hardest part about making these little Danish pancake balls is how to pronounce them!
Stuffed and topped, plain old cheeseburgers are turned into unique works of art.
Swiss Cheese Stuffed Turkey Burgers with Thousand Island Slaw43
Cheddar Stuffed Pimiento Burgers44
Panini can be loaded with anything. But a few unusual ingredients make these panini better than most.
For the Pistou —
Blend in a Food Processor:
6 large garlic cloves
2 cups fresh basil leaves, packed
1⁄2 cup Parmesan, grated
1⁄4 cup olive oil
1⁄2 t. kosher salt
1⁄2 t. crushed red pepper flakes
For the Pesto Mayonnaise —
1⁄4 cup mayonnaise
1 T. pistou
For the Onion Relish —
1 cup red onion, thinly sliced
2 T. olive oil
1 T. red wine vinegar
1 t. chopped fresh oregano
Salt and pepper to taste
For the Sandwich —
1 1-lb. loaf of bread
6 oz. provolone, thinly sliced
4 oz. coppacola or deli ham, thinly sliced
4 oz. salami, thinly sliced
1 cup arugula, stemmed
Prepare bread, by carefully trimming off the top crust with a serrated knife. Just skim off the crust to make a flat surface; leaving as much bread as possible. Flip loaf over and repeat. Now cut the loaf horizontally into two 1/2" slices; preheat grill to low.
Blend all ingredients for the pistou in a food processor to a paste consistency. Transfer to a bowl, cover, and chill until ready for use.
Stir together mayonnaise and pistou for the Pesto Mayonnaise. Chill until you assemble panini.
Combine the onion, olive oil, vinegar, and oregano for the Onion Relish, in a small bowl. Season to taste with salt and freshly ground black pepper.
To prepare panini, first begin by placing a single layer of provolone on one half of the sliced bread. Next, spread all the Pesto Mayonnaise over the provolone. Proceed with a layer each of coppacola, salami, Onion Relish, arugula, and provolone. Top with the other slice of bread and brush with oil. To grill, spray grill grates with nonstick spray. Place panini on the grill, put a pie plate on top, then weigh it down with a few baking potatoes. The weight presses the sandwich making deep grill marks. Close the lid and grill panini for 3 mins. Use a spatula to flip the sandwich over and grill an additional 3 minutes, or until the cheese melts. Don’t burn it!
Simply the Best Apple Pie48
This pie is loaded with apples and tradition. Its keys? Great fruit and a homemade crust.
Crimping Pie Dough
Green Apple Shakes52
The familiar fall flavor of a caramel apple is reincarnated as a milk shake! The only thing missing is the wooden stick.