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From Recipes

Cook's Illustrated's Foolproof Pie Dough

stef717: In the original recipe that subscribers can download from the CI website, it gives 3 additional steps for the recipe beyond what is printed here, and they may help you in your pre-baking endeavor. I've copied and pasted them below for you:

3. Adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 425 degrees. Remove dough from refrigerator and roll out on generously floured (up to ¼ cup) work surface to 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave overhanging dough in place; refrigerate until dough is firm, about 30 minutes.

4. Trim overhang to ½ inch beyond lip of pie plate. Fold overhang under itself; folded edge should be flush with edge of pie plate. Flute dough or press the tines of a fork against dough to flatten it against rim of pie plate. Refrigerate dough-lined plate until firm, about 15 minutes.

5. Remove pie pan from refrigerator, line crust with foil, and fill with pie weights or pennies. Bake for 15 minutes. Remove foil and weights, rotate plate, and bake for 5 to 10 minutes additional minutes until crust is golden brown and crisp.

From Serious Eats: New York

Meet & Eat: Chef and Iron Chef Michael Symon

I live in Cleveland right now, down the street from Symon's best restaurant, Lola, and let me tell you--this guy is the real deal. Sometimes I see Food Network chefs and wonder what their food actually tastes like. Michael's is more incredible than you imagine it will be, and I've been lucky enough to eat all some great places and in other cities in my young life. Cleveland is lucky that we can claim his as our own.

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From Talk

Washington D.C. Best Restaurant/Best Birthday Dinner Spot?

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From Recipes

Cook's Illustrated's Foolproof Pie Dough

stef717: In the original recipe that subscribers can download from the CI website, it gives 3 additional steps for the recipe beyond what is printed here, and they may help you in your pre-baking endeavor. I've copied and pasted them below for you:

3. Adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 425 degrees. Remove dough from refrigerator and roll out on generously floured (up to ¼ cup) work surface to 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave overhanging dough in place; refrigerate until dough is firm, about 30 minutes.

4. Trim overhang to ½ inch beyond lip of pie plate. Fold overhang under itself; folded edge should be flush with edge of pie plate. Flute dough or press the tines of a fork against dough to flatten it against rim of pie plate. Refrigerate dough-lined plate until firm, about 15 minutes.

5. Remove pie pan from refrigerator, line crust with foil, and fill with pie weights or pennies. Bake for 15 minutes. Remove foil and weights, rotate plate, and bake for 5 to 10 minutes additional minutes until crust is golden brown and crisp.

From Serious Eats: New York

Meet & Eat: Chef and Iron Chef Michael Symon

I live in Cleveland right now, down the street from Symon's best restaurant, Lola, and let me tell you--this guy is the real deal. Sometimes I see Food Network chefs and wonder what their food actually tastes like. Michael's is more incredible than you imagine it will be, and I've been lucky enough to eat all some great places and in other cities in my young life. Cleveland is lucky that we can claim his as our own.

From Serious Eats

Cook the Book: 'New Classic Family Dinners'

Spaghetti and meatballs, garlic bread, and a crisp simple salad.

From Serious Eats

Watch It with Us: 'Top Chef Las Vegas,' Ep. 10

Seriously, Top Chef frozen dinners are ridiculous! As if the in-show advertising wasn't already annoying enough (the Glad ware, the kitchen appliances, whatever car they all ride around in, Whole Foods, etc.), now there will be Top Chef branded food items, yikes. Also, what the heck is with Padma wearing jumpsuits all the time now? They look ridiculous, as do many of her outfits. All of this stuff distracts from the cooking, which is really the only reason I watch the show. That being said, I can't believe Mike got sent home and Robin is still there. I can't help but think that this is a classic case of producers calling the shots. I mean, I can't say how their dishes actually compared since I can't taste them (if only I could have Gail Simmons' job) but Robin is consistently in the bottom, and that should be an important consideration. I think Mike really got screwed here.

From Recipes

Cook the Book: Chocolate Sheet Cake

Texas sheet cake is an old tradition in my family, and this looks like a delicious rendition. I've been wondering though, does anyone out there have a recipe for a white Texas sheet cake (I think white cake and white icing)? My aunt mentioned it to me the other day, but I'm not sure she has the recipe herself. If anyone has any insights on that I would appreciate it. Obviously I know there are many recipes out there for white cake and for white frosting, but I'm looking specifically for a white version of Texas sheet cake.

From Talk

Your Clever SE Name

Well I imagine a lot of people already know of the well-known show from which I stole my name, but in case you don't, Liz Lemon is the title character from 30 Rock. How could I resist? An alias that combined one of my favorite characters of all time and also was an explicit reference to a perfect little fruit? It was destiny. I was surprised no one else had taken it yet when I registered.

From Serious Eats

Cook the Book: The Southern Italian Table

Panzanella! It's my favorite way to use up extra bread and tomatoes. For a hot, economical Italian dish, definitely polenta. It's so versatile.

From Recipes

Cook the Book: Paula Deen's Pumpkin Gooey Butter Cakes

Wow I wish I had cream cheese in the fridge right now. Thank god for my arteries I don't.

From Talk

Stawberries + Crème Fraîche = Me looking for recipe ideas

If you have an ice cream maker I would make some strawberry-creme fraiche ice cream/gelato. I had some creme fraiche gelato over the summer in D.C. and it was heaven. Random, I know, since you probably don't have an ice cream maker but for anyone who does, creme fraiche is a fantastic and elegant flavor.

From Serious Eats

Photo of the Day: The Back of Someone's Head

Oh my god, that's so funny...I was sure it was Kenny Shopsin too! Hilarious.

From Serious Eats

Cook the Book: Pumpkin Baking

Ina Garten's Pumpkin Roulade with Ginger Buttercream!

From Serious Eats

How Do You Slip the Waiter Extra Tip Money?

Did anyone see Sunday night's Curb Your Enthusiasm episode? Sorry to bring up only a tangentially-related issue, but Jason Alexander and Larry David went to lunch and got into a big dispute about tipping when they split the bill, it was hilarious.

Anyway why do you have to be discreet about leaving a bigger tip? Or a smaller tip? Leave what you think is deserved, and to each his own. How often is this a problem anyway when most people pay by credit/debit card now? Write your tip on your half of the bill, fold it up, and put it in the leather folder, case closed.

From Talk

Recipes for dried chanterelles?

Chicken marsala is a bit cliche maybe but I actually really like Giada de Laurentis' recipe in her Everyday Italian cookbook. I think someone posted it on their blog here:

http://blackcoffeeandbourbon.wordpress.com/2009/07/10/giadas-chicken-marsala/

Mushroom risotto is also awesome!

From Serious Eats: New York

Have Menus Gotten Too Complicated?

I don't think the problem is necessarily about overall length of a menu, although places like Cheesecake Factory are outrageously long. I think the point Steve Cuozzo is trying to make it about menus that just don't make any sense! I should be able to understand a menu without the server explaining it to me. We recently went to a restaurant in Cleveland called The Greenhouse Tavern where the only headings were "Firsts", "Seconds", "Thirds", and "Halfs". The server explained when she handed us our menus that Firsts were "bites" or "finger food", Seconds were appetizers, Thirds were entrees, and Halfs were tapas-sized dishes meant to be shared or eaten as side dishes. Yet the items in each category didn't make a lot of sense always...it was an odd meal. I'm a young diner but even I appreciate a more traditionally-organized menu. If the food is good enough I am more willing to overlook it, but this meal was not.

From Recipes

Dinner Tonight: Eggplant Parmesan

I made this a couple of nights ago, but because I was really busy I just made the eggplant as instructed (salted it, drained it, breaded and fried it) and put half a jar of spicy tomato basil sauce on the bottom of my casserole dish, the eggplant on top, provolone slices on top of that, and the rest of the jar of sauce. I baked it as instructed for 20 mins., and voila! For a quick weeknight dinner, it was brilliant. The eggplant was crispy and flavorful, I'll make this again and again.

From Recipes

Cook the Book: Polenta Smothered with Braised Greens

Caroline, I am totally obsessed with polenta. My favorite way to make it is with mascarpone cheese! The mascarpone is a divine insight from chef Michael Symon, and I'll never make polenta any other way. You must try! This is the recipe of his that I use as a baseline for mine:

Ingredients

2 T. butter
½ cup minced onion
1 clove minced garlic
2 cups chicken stock
2 cups heavy cream
2 cups polenta
4 ounces mascarpone cheese
¼ cup grated Parmesan
4 T. butter
Salt to taste

Directions

1. In a 4-quart saucepan, heat butter over medium heat. Add onions and garlic and sweat for 3 minutes until vegetables are translucent and aromatic.

2. Add chicken stock and cream and bring to a simmer. Whisk in polenta and reduce heat to low. Cook over a low heat for 2 hours, stirring regularly. You can do it for less time but it won't be as good, the corn needs time to break down.

3. Remove from heat and whisk in cheeses and butter. Season with salt and serve.

Yields: 6-8 servings

Enjoy!

From Serious Eats

Cook the Book: 'What We Eat When We Eat Alone'

Sourdough bread, lots of it, toasted in the oven if I can wait that long, topped with the best cheese I have on hand and dipped in olive oil and aged balsamic vinegar.

From Recipes

Seriously Italian: Zabaione, My Way

How excellently timed! I made zabaglione for the first time last night on a whim, and it was incredible! I first encountered the flavor of zabaglione in gelato, but in its unadultered state, it was heaven. I used a Giada recipe that called for Marsala and also folding in melted semi-sweet chocolate, and chocolate zabaglione is one of the most decadent things I've ever eaten. Thank you for this article and its great information, I look forward to making this again and again, hopefully perfecting it.

From A Hamburger Today

Bovine Bliss Found at Ray's Hell Burger in Arlington, Virginia

I moved last week, but I used to live across the street from this place and I'm sad that it was a big disappointment for me. After all the hype and press, I just didn't enjoy my burger any more than Five Guys or Good Stuff Eatery. And since it's such a hassle usually with the line, no seating to be found inside, cash only, and no fries, I just prefer other burger eateries. People tend to freak out when I say this, and especially like to say that I shouldn't judge a burger by its side dishes, but that was really the final straw for me. The tater tots are gross, and I can't just eat bite after bite after bite of mediocre burger with no fries or decent side to balance it out, and yes, I love burgers!

From Serious Eats

Serious Eats City Guide: Washington, D.C.

How could any D.C. restaurant list omit both of Michel Richard's gems? Central and Citronelle are must-eats in D.C.! And for gelato, Pitango in Logan Circle is also now a must. I agree with most of the other ones on this list though, yum. And Good Stuff Eatery is delish too, I almost forgot! Get a mini-moo sized milkshake, you'll be glad you did.

From Serious Eats

My Week Without Corn, Part II: The No Corn-Fed Animal Products Edition

Thank you for your column, this and your Part I were great reads and you should be commended for doing this.

@ jfitz: Neither grass-fed nor organic are mere marketing ploys, and it is that kind of dismissive attitude that makes those concepts seem like fads that the wealthy got duped into. That, of course, makes the average American feel like this isn't something they should know or care about, when in fact we all should. Please read more about food and its history before making such baseless statements.

From Serious Eats

Taste Test: Milks Not From a Cow

Silk, both the plain and vanilla varieties, are the exact opposite of offensive. They're delicious. Additionally, as mentioned over and over again by others, if you are lactose-intolerant you are probably thankful for one or more of the products tested here. I know I am! So I agree with KarynMC; why shouldn't we be able to enjoy creamy liquids made from plants? Why cow's milk or nothing?

From Serious Eats

Do Biodegradable Spoons Ruin the Ice Cream Experience?

I don't mean to get all negative nancy here, but as someone who loves ice cream, gelato, custard, etc., I have to post to say that never once have I thought that my experience was diminished by eating my treats with a more earth-friendly utensil. In fact, after reading this and thinking about it, I completely agree with Alexis Miesen, and I think the biodegradable spoons have a nice mouthfeel to them that is better than plastic, which is what most places traditionally serve. Sorry, but I really don't think the metal spoon adds anything positive to the experience! ...I actually think sometimes it conducts the coldness of the ice-cream too much, to be honest. Maybe washable metal is the most earth-friendly of all, but putting aside the environmental argument, I actually enjoy the experience of eating with the corn-based scoopers. And this coming from the girl who still wishes Coca-Cola was sold exclusively in a glass bottle, go figure. Guess I'm not old-school about everything.

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

I have made my great grandmother's carrot and zucchini o-shaped loaf for my in-laws for the past three years. I surround the loaf with and put in the middle tons of roasted broccoli - definitely a crowd pleaser, as it goes fantastic with the turkey and mashed potatoes and all the other classic sides!

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

Mashed potatos and gravy, just not Thanksgiving without this side.

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

Impossible to have just one, so the two would be cornbread dressing and Emmitt Smith's Sweet Potatoe Casserole.

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

Cornbread stuffing with cranberry sauce! LOVE it!

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

Thank you for participating, and congratulations to our winners:

Rebecca F.
NOLA_Pam
rsgrandinetti
themotorcyclechef
Cupcake819

Winners have been notified by email and also appear on our Contest Winners page.

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

Stuffing, stuffing, stuffing. Love stuffing. Unless you count pie as a side.

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

My favorite "side" is the nut bread that my mother used to make for her entire married life. She found the recipe in a newspaper in 1948. It is chock-full of walnuts! Thanks!

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

My favorite side is green bean casserole... geez will my boyfriends family have this? Eeek!

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

the gravy, we make ours with lots of giblets and sliced hard boiled eggs

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

Mashed Potatoes is my favorite. garrettsambo@aol.com

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

My fav side is the wonderful tasting cranberry sauce

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

I love the sweet potatoes topped with toasted marshmallows.

Recent Posts

From Talk

Washington D.C. Best Restaurant/Best Birthday Dinner Spot?

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