The
Modern
CookBook Elizabeth Bennet
4. Beef and Asparagus Negimaki 6. Fresh Banh Mi Bruschetta 8. Tasty Peppered Kale Chips 10. Cheddar and Bacon Loaf 12. White Bean and Artichoke
Appetizers
Appetizers
Spread
14. Cranberry-Sauced Sausages 16. Crab Cakes with Apricot Sauce 18. Spicy Shrimp and Sugar Snap Pea Kabobs
20. Tomato Pizza Rolls 22. Cheesy Mexican Fondue 24. Hot Ham and Cheese Bites 26. Grilled Cedar Planked Brie 28. Asian BBQ Pork Wontons with Cucumber-Peanut Salsa
30. Honey-Pepper Bacon Pops 32. Five-Spice Chicken Wings 34. Four-Cheese Pimiento Dip 36. Gorgonzola-Thyme Stuffed Olives
.
38 Ricotta, Gorgonzola, and Honey Spread 3
Beef and Asparagus Negimaki
Yield: Makes 24
• Salt, for water • 24 thin stalks asparagus, or 12 thick stalks sliced in half lengthwise • 1/2 cup soy sauce • 1/4 cup sugar • 1 bunch scallions, greens only • 1 1/2 pounds beef tenderloin • Freshly ground black pepper, to taste • Ice water, for bath
Directions Preheat a grill or grill pan until hot, or prepare oven broiler. Bring a medium saucepan of salted water to a boil. Cut off asparagus ends to within 3 1/2 inches from tips; reserve bottoms for another use. Place tips in boiling water; cook until bright green but still crunchy, about 1 minute. Prepare an ice-water bath. Drain asparagus; transfer to an ice-water bath to stop cooking. Drain asparagus again in a colander, and set aside. Whisk together soy sauce and sugar until dissolved; set aside. Cut scallions into 3 1/2-inch lengths, julienned lengthwise; set aside. Slice tenderloin into 1/4-inch-thick pieces. Place one slice between two pieces of plastic; pound lightly to an even thickness. Remove plastic; trim into 2-by-5-inch rectangle. Repeat with remaining beef. Dip a piece of beef in soy-sauce mixture, and place on a clean surface. Season with pepper. Place 1 piece of scallion and 2 asparagus tips across 1 end of beef, so vegetables extend over edges; roll. Set aside. Repeat with remaining beef and vegetables. Grill or broil negamaki, brushing with sauce and turning, until slightly charred and medium rare, about 2 minutes. Serve.
5
Appetizers
Ingredients
Soups
Soups
50.Chilly Chile Pepper Gazpacho 52. Butternut Squash and Carrot Soup
54. Chunky Vegetable 56. Fresh Corn Soup 58. Chicken and Garbanzo Bean
Soup
60. Chunky Potato Soup 62. Creamy Potato Soup 64. Egg Drop Soup 66. Italian Spinach Soup 68. Mexican Chicken Soup with
Tortillas
70. Soba Noodle Bowl 72. Creamy Onion Soup 74. Tortellini Florentine Soup 76. Tuscan Bean Soup 78. Wild Rice Ham Soup 80. Creamy Lentils Soup 82. Spicy Chicken-Corn Chowder
7
Chilly Chile Pepper Gazpacho
Makes: 8 servings
Prep: 30 mins
Roast: 30 mins 425째F
Chill: 4 hrs
• 6 large tomatoes, cored, halved, and seeded • 1 medium onion, cut into wedges • 4 cloves garlic, peeled • 1 medium cucumber, peeled, seeded, and cut up • 1 medium yellow sweet pepper, seeded and cut up • 4 medium jalapeno or serrano chile peppers, or 2 medium habanero chile peppers, seeded and cut up • 2 11 1/2 ounce can hot-style vegetable juice • 2 tablespoons lemon juice • 2 tablespoons olive oil • 1 teaspoon sugar • 1/2 teaspoon salt • 1/4 teaspoon ground black pepper • 2 6 ounce can canned crabmeat, drained, flaked, and cartilage removed • Chopped fresh chives (optional)
Soups
Ingredients Directions Heat oven to 425 degrees F. Place tomatoes (cut sides up), onion, and garlic on a rimmed baking sheet. Roast for 30 minutes or until tomato skins are charred. Peel off tomato skins. Place tomatoes in food processor. Cover; process until smooth. Transfer to a large serving bowl. Place onion, garlic, cucumber, sweet pepper, and chile peppers in food processor. Cover; pulse with on/off turns until chopped to desired consistency. Add processed vegetables, vegetable juice, lemon juice, olive oil, sugar, salt, and black pepper to tomatoes. Stir to combine. Cover; chill at least 4 hours or up to 24 hours. Spoon gazpacho in bowls. Top with crabmeat. If desired, sprinkle with chives.
9
86. Cheesy Mashed Potatoes
with Gouda and Crispy Pancetta
88. Bacon-Wrapped Potatoes 90. Butternut Squash Gratin 92. Caesar Potato Salad 94. Chef’s Salad 96. Flatbread Panzanella with
Watermelon Feta and Mint
98. Freezer Stir-Fry Veggie Mix 100. Fried Herbed Almonds 102. Fried Mozzarella 104. Glazed Carrots with
Pistachios
106. Green Goddess Potato Salad
108. Hash browns 110. Hasselback Potatoes
11
Salads & Side Dishes
Side Dishes
Cheesy Mashed Potatoes with Gouda and Crispy Pancetta
• 1 pound red-skin potatoes, cut into 1 1/2-inch pieces • 1 pound russet potatoes, peeled and cut into 1 1/2inch pieces • 2 green onions • 1 cup 1/4-inch cubes pancetta (about 5 ounces) • ¾ cup half-and-half, light cream, or whipping cream • 2 cups finely shredded Gouda cheese (8 ounces) • Salt • Freshly ground black pepper
Directions In a 4- to 5-quart Dutch oven cook potatoes, covered, in enough boiling lightly salted water to cover for 20 to 25 minutes or until tender; drain. Return potatoes to Dutch oven. Meanwhile, thinly slice green onions, keeping the white portions separate from the green tops. Set green tops aside. In a medium skillet cook white portions of onions and pancetta over medium-high heat about 8 minutes or until pancetta is crisp, stirring occasionally. Drain off fat. Add half-and-half to cooked potatoes. Mash with a potato masher or an electric mixer on low speed until nearly smooth. Stir in 1 1/2 cups of the cheese and the pancetta mixture. Season to taste with salt and pepper. Transfer mashed potatoes to a serving dish. Sprinkle with green tops of onions and the remaining 1/2 cup cheese.
From the Test Kitchen: Vegetarian? Use an equal amount of chopped artichoke hearts to replace the pancetta. Not a fan of Gouda? Replace it with smoked mozzarella. No green onions? Substitute fresh chives or Italian (flat-leaf) parsley. 13
Salads & Side Dishes
Ingredients
Chicken 114. Almond Crusted Chicken
Main Dishes
Main Dishes
116. Chicken and Broccoli Mac and Cheese
118. Asian Style Chicken and Pasta 120. Chicken Alfredo Pot Pies 122. Chicken and Brown Rice
Pasta & Rice 124. Asian-Style Rice 126. Broken Noodles with Tomato Sauce and Ricotta
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128 Gnocchi with Bacon and Tomato
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130 Farfalle with Mushrooms and Spinach
Beef 132. Beef and Broccoli 134. French Onion Beef Short Ribs 136. Herb-Garlic Beef Roast 138. Italian Pot Roast 15
Almond Crusted Chicken
Makes: 4 servings
Prep: 25 mins
Cook: 8 mins
• 4 skinless, boneless chicken breast halves (1 to 1-1/4 lb. total) • 1 egg, lightly beaten • 2 tablespoons buttermilk • 1/2 cup finely chopped almonds • 1/2 cup panko (Japanesestyle bread crumbs) or fine dry bread crumbs • 2 teaspoons snipped fresh rosemary • 1/4 teaspoon salt • 1 tablespoon peanut oil or canola oil • 1 shallot, chopped • 8 cups fresh spinach leaves • 1/4 teaspoon salt • Freshly ground black pepper • Fresh mint leaves (optional)
Directions Place one chicken breast half between sheets of plastic wrap. With flat side of meat mallet, pound chicken to 1/4- to 1/2-inch thickness. Repeat with the remaining breast halves. In shallow dish whisk together egg and buttermilk. In another shallow dish combine almonds, panko, rosemary, and 1/4 teaspoon salt. Dip chicken breasts, one at a time, in egg mixture, turning to coat. Allow excess to drip off, then dip chicken pieces in almond mixture, turning to coat. In 12-inch nonstick skillet cook chicken, half at a time if necessary, in hot oil over medium heat for 4 to 6 minutes or until no longer pink, turning once halfway through cooking. Remove chicken from skillet; keep warm. In same skillet cook shallot in drippings 3 to 5 minutes or just until tender, stirring frequently. Add spinach and 1/4 teaspoon salt; cook and toss about 1 minute or just until spinach is wilted. Serve chicken with wilted spinach. Sprinkle pepper and, if desired, mint. Makes 4 servings.
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Main Dishes
Ingredients
Breads
Bread
142. Cheese Rolls 144. Herb Dinner Bread 146. Tuscan Whole Wheat-Herb Bread
148. Easy Everyday Bread 150. French Bread 152. Lemon-Poppy Seed Quick Bread
154. Whole Grain Sunflower
Bread
156. Pepper-Parmesan Bread 158. Four-Grain Bread 160. Chipa 162. Cheese Wafers 164. Feather Rolls
23
Cheese Rolls
Makes: 9 servings
Serving Size: 1 roll
Prep: 40 mins
Rise: 1 hr 40 mins
Stand: 10 mins
• 1 cup warm water (105 to 115 degrees F.) • 1 package active dry yeast • 1/4 cup sugar • 1 egg • 1/4 cup shortening – REEMPLAZAR POR MANTECA • 3 1/4 cups all-purpose flour • 1 teaspoon salt • 2 cups shredded cheddar cheese • 1/4 cup finely chopped onion • 1/4 cup snipped fresh chives • 1 teaspoon garlic salt
Breads
Ingredients Directions In a large mixing bowl combine water and yeast; stir until yeast is dissolved. Stir in sugar. Add egg, shortening, 1 cup of the flour, and salt. Beat on low speed of electric mixer until combined. Beat on medium speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place in a greased bowl; turn once. Cover; let rise in a warm place until double (about 1 hour). Punch dough down; turn out onto a lightly floured surface. Cover; let rest for 10 minutes. Meanwhile, lightly grease a 9x9x2-inch baking pan. In a medium bowl combine cheese, onion, chives, and garlic salt. Roll dough to a 15x12-inch rectangle. Sprinkle cheese mixture over dough rectangle. Roll up starting from long side. Seal seam. Slice into 9 pieces. Place cut sides down in prepared pan. Cover and let rise 40 minutes or until almost doubled. Preheat oven to 375 degrees F. Bake for 25 to 30 minutes or until tops are golden. Cool in pan on wire rack 10 minutes. Remove from pan. Cool about 20 minutes more before serving. Makes 9 rolls.
From the Test Kitchen Frozen bread dough option: If desired, in place of the yeast bread dough mixture, thaw and let a 1 pound loaf frozen bread dough rise according to package directions. Roll out, fill, slice, let rise, and bakeas directed above. 25
168. Chocolate Mint Torte 170. Almond Macaroon Galette
Desserts
Desserts with Strawberries
172. Almond Torte 174. Berry Lemon Napoleon 176. Striped Frozen Yogurt Terrine 178. Black Bottom Cheesecake 180. Brownie Tart 182. Butterscotch Crunch Squares 184. Caramelized Pears 186 Chocolate and Espresso Chiffon Cake
188. Chocolate Covered Strawberry Cakes
190. Chocolate Lover’s Cake 192. Coffee-Mint Chocolate Ice
Cream Sandwiches
194. Coconut Snowmen 196. Creme Brule 198. Easy Tiramisu 200. Dulce de Leche Ice Cream Torte
27
Chocolate Mint Torte
Servings: 8
• Vegetable-oil cooking spray • 8 ounces semisweet chocolate, chopped • 1 stick unsalted butter, cut into small pieces (8 tablespoons) • 1/4 cup heavy cream • 3 large eggs • 2 tablespoons sugar • 1/2 teaspoon pure peppermint extract • 1 teaspoon unsweetened Dutch-process cocoa powder, for dusting • 18 fresh mint leaves (preferably peppermint), for garnish • Freshly whipped cream, for serving (optional) • Chocolate Mint Leaves • Cook’s Note • Torte can be made up to two days in advance.
Desserts
Ingredients Directions Set a roasting pan on lowest rack of oven. Fill pan halfway with water. Preheat oven to 350 degrees. Coat a 9-by-4 1/4-inch loaf pan with cooking spray. Cut parchment paper large enough to cover bottom and to hang over long sides of loaf pan. Place in loaf pan; coat with cooking spray. Put chocolate and butter in a medium heatproof bowl set over a pan of simmering water. Heat, stirring, until melted. Remove from heat; let cool slightly. Put heavy cream in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until soft peaks form, 1 to 2 minutes. Transfer to a small bowl; set aside. Put eggs and sugar in the clean bowl of an electric mixer fitted with the whisk attachment and whisk on medium-high speed until tripled in volume, 3 to 4 minutes. Gently fold half of the chocolate mixture into egg mixture until almost incorporated; fold in remaining chocolate mixture. Fold in reserved whipped cream and the peppermint extract. Reduce oven temperature to 325 degrees. Pour batter into prepared loaf pan. Set loaf pan in roasting pan. Bake until chocolate loses its sheen and appears set when loaf pan is jiggled, about 25 minutes. Carefully transfer roasting pan to a heatproof surface. Remove loaf pan from water bath; let cool completely on a rack. Pulling up on parchment, remove torte from pan; transfer to a baking sheet. Refrigerate 30 minutes. Continúa en la pág. 163
29
Confectionary
Confectionery 204. Cheese Rolls 206. 5 Minute Chocolate Mug Cake
.
208 60 Second Chocolate Chip Cookie A la Mode 210. Almond Biscotti 212. Amaretti Cookies 214. American Donuts 216. Zesty Lemon Bars 218. Vanilla Latte Cookies 220. Two-Tone Cinnamon Cookies 222. Trilevel Brownies 224. Tangerine Butter Cookies 228. Ancho Chile Truffles 230. Bourbon-Brownie Petit Fours
232. Bumpy Road Fudge 234. Candy Box Caramels 236. Candy Cane Bark
31
Candy-Stripe Cookie Sticks
Yield: Makes 30 cookie sticks
• 8 large egg whites • 2 cups sugar • 2 cups all-purpose flour • Pinch of coarse salt • 10 tablespoons (1 1/4 sticks) unsalted butter, melted and cooled • 1/4 cup plus 2 tablespoons heavy cream • 1 teaspoon pure vanilla extract • Red gel-paste food coloring
Directions Preheat oven 400 degrees. Combine egg whites and sugar in the bowl of an electric mixer fitted with a whisk attachment; beat on medium until foamy. Reduce speed to low. Add flour and salt; mix until just combined. Add butter, cream, and vanilla; beat until combined. Transfer 1 cup batter to a small bowl; set remaining batter aside. Stir in red coloring until desired color is reached. Transfer tinted batter to a pastry bag fitted with a small plain round tip. Secure end of pastry bag with rubber band; set aside. Place a 3-by-6-inch rectangle (cut out a stencil to use as a guide) on a baking sheet lined with a Silpat baking mat. Spoon a heaping tablespoon of plain batter into the rectangle; spread with a small offset spatula. Repeat. Pipe diagonal tinted stripes onto each rectangle. Bake cookies until pale golden, 6 to 8 minutes. Immediately loosen edges with a spatula, and flip cookie over. Starting from one long side, roll cookie into a stick. Place seam side down, on a clean work surface; let cool until set. Quickly repeat with second cookie. Repeat process, tinting and baking 2 or 3 cookies at a time.
Cook’s Note The candy-stripe cookie sticks should not be stored in the freezer; they’re too delicate and freezing them will make them lose their crispness.
33
Confectionery
Ingredients
This & That
This & That
240. Orange Creamsicle Float 242. Gnutella Paste 244. Homemade ricotta 246. Cocao liquor 248. Coffee liquor 250. Almond-Coconut Shake 252. Piccolo Affogato al Caffe 254. Peppermint Hot Chocolate 256. Peach jam 258. Watermelon Pickles 260. Raspberry Jam
35
Orange Creamsicle Float
Yield Makes one float
• 2 Mandarin oranges • 1/4 teaspoon vanilla extract • 2 scoops best-quality vanilla ice cream • Club soda
Directions Remove the rind from the oranges. Supreme the oranges into a small bowl and squeeze the juice from the membrane over them. Stir in the vanilla. Transfer oranges and juice to a tall glass. Add the ice cream to the glass. Top off with the club soda. Stir once and serve immediately with a tall spoon.
37
This & That
Ingredients
Using an offset spatula, gently loosen torte from parchment and then invert onto a serving platter. Torte can be made up to two days in advance. Using a sieve, lightly dust torte with cocoa. Garnish with fresh and chocolate mint leaves, and whipped cream if desired.
Cook’s Note Chocolate Mint Torte
This mousselike dessert is so airy it’s liable to float right off your plate. Combine that texture with the cool flavor of peppermint-laced chocolate, and you have a treat that just might send you to cloud nine. For the lightest mousselike texture, serve this flourless torte the day you bake it. For a denser dessert, refrigerate overnight.
To serve, stir together 1 tablespoon of the blueberry curd and 1 teaspoon water in a small bowl; set aside. Divide remaining blueberry curd in half. Place 1 phyllo stack on each of 8 dessert plates. Spoon half of the blueberry curd evenly atop phyllo stacks. Spoon 1/4 cup fruit atop each stack. Spoon remaining half of blueberry curd evenly atop fruit. Top each stack with another phyllo stack. Top each dessert with some of the whipped topping. Drizzle with the reserved blueberry curd mixture. If desired, garnish with mint sprigs. Makes 8 servings.
Fresh Berry Napoleons
124
Run a knife around edges and unmold loaf. Cut into 3/4-inch-thick slices and serve.
Striped Frozen Yogurt Terrine
uncovered, without stirring, for 5 minutes. Remove from heat; cool slightly. Stir in the rum. Using the tines of a large fork, prick babas all over. Dip babas, top side down, into the rum syrup 2 to 3 times or until moistened. Return to rack. Spoon any remaining syrup over babas. For glaze, if necessary, snip any large pieces of apricot in the preserves. In a small saucepan combine the preserves and 1 tablespoon water. Heat and stir over low heat until preserves are melted. Brush the glaze onto the babas.
Rum Babas
If desired, for cream sauce, in a small mixing bowl stir together whipping cream and sour cream. To serve, spoon cream sauce onto 8 or 12 dessert plates. Place a baba on each plate. Makes 8 to 12 servings
125
Desserts
mixture to an ice cream maker; freeze according to manufacturer’s directions. Spread evenly in prepared pan(s). Sprinkle with crumbs: 1 scant tablespoon for mini pans, 2 to 3 tablespoons for standard. Freeze until set, about 45 minutes. Repeat with plum and then blueberry mixture, layering one on top of the other; omit crumbs from final layer. Freeze until firm, at least 3 hours and up to 3 days.