Come on in 'The Kitchen'
Twice a week we'll be rounding up our favorite posts and recipes from our friends at The Kitchen and sharing them with you. And a hearty welcome to new readers who found us through The Kitchen. Welcome to Serious Eats!
Seems like you can't click a link these days without running into Christopher Kimball of Cook's Illustrated and America's Test Kitchen fame. We talked to him last week, and now he's popped up on The Kitchen, where he's taking questions from readers, where Laetitiae asks: "I know that the folks at Cook's Illustrated emphasize how important it is to follow the letter of the recipe, but I often needing to cook only for myself or for two and I don't want to make a dish that serves 6 or 8 people. What's the best way to cut the portion size of a Cook's Illustrated recipe?"
Making soup from almost anything; green tomato recipe winner; powdered sugar baking tips; eBay Scavenger—after the jump.
How To: Make Soup from Almost Anything
The Kitchen folks realized that some of their favorite vegetarian soups followed a basic pattern that could be adapted to almost any vegetable. "Here's what you need: vegetables, butter or olive oil, salt and pepper, and some stock and wine." More at The Kitchen »
Green Tomato Contest
Last week, six finalists were chosen in The Kitchen's green tomato recipe contest. Looks like there's a winner now. And that winner would be Tonia's Eggs Benedict With Green Tomatoes.
Reader Tip: Baking with Powdered Sugar
One of The Kitchen's readers writes in with a handy tip: "Use powdered sugar to roll out sugar cookies instead of flour. They don't get the "woody" consistency of using flour...."
eBay Scavenger
And the eBay Scavenger column finds an antique brass pastry cutter, a groovy sauce boat, an antique food platter cover and a retroiffic Hamilton Beach milkshake mixer (pictured).
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2 Comments:
Well . . . this is not exactly about "The Kitchen" (though these posts and links have been wonderful and fun) but the closeness of posts on SE about bunnies and Christopher Kimball reminded me of one of my favorite articles: The Only Good Rabbit .
Karen Resta at 4:32PM on 11/13/07
I am a firm subscriber to that very theory of making soup - brilliant. My favorite soups are pureed collections of goodness (stock, vegetables, herbs) followed by the addition of cream, a shot or two of white wine, cognac or brandy, and seasoned to taste.
Rabbit, while very tasty, is a pain in the ass on the plate. It's not worth the extra work to get what little protein you're rewarded with.
philn at 7:13PM on 11/13/07