- grated carrots
- raisins
- diced pineapple
- mandarin orange segments
- orange juice
- extra-virgin olive oil
- sliced garlic
- lemon juice
- salt
- black pepper
- grated Parmesan
SERVES 4 TO 6
If you can’t find ciabatta, a similar crusty, rustic loaf of bread can be substituted. A quarter cup of Egg Beaters may be substituted for the egg yolks. Since anchovy fillets vary in size, more than 6 fillets may be necessary to yield 1 tablespoon of minced anchovies. The easiest way to turn garlic cloves into a paste is to grate them on a rasp-style grater.
WHY THIS RECIPE WORKS:
A combination of extra-virgin olive oil and canola oil gave our Caesar Salad dressing a neutral base. We used a rasp-style grater to turn garlic into pulp, then steeped it in lemon juice. To get all of our recipe’s ingredients to emulsify, we beat the yolks, anchovies, and Worcestershire sauce into the lemon juice and garlic, then slowly whisked in the oil and half of the cheese. For our Caesar salad’s croutons, we used ciabatta. Sprinkling the bread cubes with a little water and salt preserved their moistness and ensured they were perfectly tender at the center and browned around the edges after we toasted them.
http://www.americastestkitchenfeed.com/cooking-science/2013/01/we-prove-it-steeping-garlic-in-acid-tempers-its-bite/
- CROUTONS
- extra virgin olive oil
- water
- finely grated Parmesan cheese
- SALAD
- - 3 tablespoons juice from 1 to 2 lemons
- Worcestershire sauce
- canola oil
- extra virgin olive oil
- Ground black pepper
Serves 6
We prefer the flavor of white sandwich bread here, but you can use whole-wheat sandwich bread if desired. Avoid overmixing the chickpea mixture in step 3 or the cakes will have a mealy texture. Serve with a salad.
A cooling sauce tempers the warm spices and subtle heat in these flavorful, filling chickpea cakes.
Our tasters’ favorite was McCormick Gourmet Collection Garam Masala for its ability to assimilate into dishes and also round out their acidic and sweet notes. Widely available in supermarkets, McCormick won praise from tasters for adding a mellow, well-balanced aroma to most dishes.
PER SERVING
Cal 240; Fat 12g; Sat Fat 2.5g; Chol 75mg; Carb 23g; Protein 12g; Fiber 5g; Sodium 570mg
http://www.americastestkitchenfeed.com/recipes/chickpea-cakes-with-cucumber-yogurt-sauce/
- olive oil
- minced fresh cilantro
- 2% Greek yogurt
- Salt and pepper
- garam masala
- ⅛ teaspoon cayenne pepper
Serves 4 to 6
If the carrots have very narrow tips, trim the thin ends; they scorch easily.
WHY THIS RECIPE WORKS:
Roasting is one of the best approaches to maximize the sweet, earthy flavor of carrots. The high heat caramelizes the carrots’ sugars and browns the exteriors, ideally leaving the interiors tender and moist. For the best approach to roasting carrots, we cooked the carrots hot and fast. The intense heat promoted rapid caramelization, which, in turn, kept the interiors moist.
- dark brown sugar
- ground black pepper
Serves 4 to 6
If the carrots have very narrow tips, trim the thin ends; they scorch easily.
WHY THIS RECIPE WORKS:
Roasting is one of the best approaches to maximize the sweet, earthy flavor of carrots. The high heat caramelizes the carrots’ sugars and browns the exteriors, ideally leaving the interiors tender and moist. For the best approach to roasting carrots, we cooked the carrots hot and fast. The intense heat promoted rapid caramelization, which, in turn, kept the interiors moist.
- dark brown sugar
- ground black pepper
- minced fresh tarragon
- minced fresh parsley leaves
Serves 4 to 6
If the carrots have very narrow tips, trim the thin ends; they scorch easily.
WHY THIS RECIPE WORKS:
Roasting is one of the best approaches to maximize the sweet, earthy flavor of carrots. The high heat caramelizes the carrots’ sugars and browns the exteriors, ideally leaving the interiors tender and moist. For the best approach to roasting carrots, we cooked the carrots hot and fast. The intense heat promoted rapid caramelization, which, in turn, kept the interiors moist.
- dark brown sugar
- ground black pepper
- maple syrup
- chili powder
Serves 4 to 6
If the carrots have very narrow tips, trim the thin ends; they scorch easily.
WHY THIS RECIPE WORKS:
Roasting is one of the best approaches to maximize the sweet, earthy flavor of carrots. The high heat caramelizes the carrots’ sugars and browns the exteriors, ideally leaving the interiors tender and moist. For the best approach to roasting carrots, we cooked the carrots hot and fast. The intense heat promoted rapid caramelization, which, in turn, kept the interiors moist.
- soy sauce
- toasted sesame oil
- ground black pepper
- dark brown sugar
- toasted sesame seeds
- red pepper flakes
Serves 4 to 6
If the carrots have very narrow tips, trim the thin ends; they scorch easily.
WHY THIS RECIPE WORKS:
Roasting is one of the best approaches to maximize the sweet, earthy flavor of carrots. The high heat caramelizes the carrots’ sugars and browns the exteriors, ideally leaving the interiors tender and moist. For the best approach to roasting carrots, we cooked the carrots hot and fast. The intense heat promoted rapid caramelization, which, in turn, kept the interiors moist.
- dark brown sugar
- ground black pepper
- orange juice
- ground cumin
- cayenne pepper
MAKES 3 CUPS
Do not substitute frozen corn for fresh. For a spicier salsa, add some or all of the jalapeño seeds and ribs. This salsa can be served atop chicken or fish or with corn chips.
WHY THIS RECIPE WORKS:
Steeping corn kernels in boiling water with a touch of baking soda worked like magic to soften the raw corn and loosen the hulls. As the corn steeped, its hulls softened just enough that they weren’t leathery, but the kernels in our corn salsa recipes still burst with crisp sweetness.
- Salt and pepper
- lime juice
- vegetable oil
- honey
- chopped fresh cilantro