Torichio -- tiny noodles shaped like the base of a torch. Torichio-bearer Jeff Buerhaus is a big fan. The chef and owner of Portland, Maine's beloved eatery, Walter's, features the unique pasta in the restaurant's signature dish -- flourishing it with lobster, pancetta, and a lemon-basil butter. Listen to him describe how he makes the dish's rich, smoky sauce -- and why the spiral-shaped Torichio makes the perfect fit.
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|(Interview) Cookbook author Mark Bittman shares how to make vegetarian chili with cinnamon|
Chili non Carne - A recipe of Mark Bittman
Makes 6 to 8 servings
Time: About 2 hours, largely unattended
Chili means different things to different people; I think of it as slow-cooked red beans seasoned with cumin and chiles, though some insist that chili should be made with meat and few or even no beans. To me, at that point you've entered the realm of cassoulet, though the second variation includes meat. Other beans you can use: red or pink beans are traditional, but you can also use cannellini or other white beans alone or in combination.
1 pound dried pinto beans, washed, picked over, and soaked if you like
1 whole onion, unpeeled, plus 1 small onion, minced Salt and freshly ground black pepper
1 cup bean-cooking liquid, vegetable stock, or water 1 fresh or dried hot chile, seeded and minced, or to taste (optional)
1 teaspoon ground cumin, or to taste (optional)
1 teaspoon minced fresh oregano leaves or 1/2 teaspoon dried oregano (optional)
1 tablespoon minced garlic
Chopped fresh cilantro for garnish
1. Put the beans in a large pot with water to cover and bring to a boil over high heat, skimming the foam if necessary. Add the whole onion. Adjust the heat so the beans bubble steadily but not violently and cover loosely.
2. When the beans begin to soften (30 minutes to an hour, depending on the type of bean and whether or not you soaked the beans), season with salt and pepper. Continue to cook, stirring occasionally and adding water if necessary, until the beans are quite tender but still intact (about as long as it took them to begin to soften).
3. Drain the beans, reserving the cooking liquid if you choose to use it. Discard the onion and add all the remaining ingredients except the cilantro. Turn the heat to medium and bring to a boil. Cover and turn the heat down to low.
4. Cook, stirring occasionally and adding more liquid if necessary, until the beans are very tender and the flavors have mellowed, about 15 minutes. Taste, adjust the seasoning, and garnish with cilantro. Serve with rice, crackers, or tortilla chips and bottled hot sauce.
Chili with Tomatoes.
This simple addition makes a big difference; you might also add 1/4 teaspoon or so of ground cinnamon: Substitute 2 cups peeled, seeded, and chopped tomato (canned is fine; don't bother to drain) for the bean or other liquid. Cook carefully, adding a little more liquid if needed. Top with freshly grated cheddar or other semihard cheese if you like.
Chili con Carne.
Try this with the preceding variation: While the beans are cooking, put 1 tablespoon neutral oil, like grapeseed or corn, in a large skillet over medium heat. Add 1 pound hand-chopped or ground beef, pork, turkey, or chicken and cook, stirring, until the meat has lost its color, about 10 minutes. Season the meat with salt, pepper, and about 2 teaspoons chili powder, or to taste. Stir it into the beans along with the other ingredients.
Substitute any kind of white beans for the pinto beans. In Step 3, when you discard the onion, stir in 2 cups shredded or chopped cooked chicken (grilled is terrific).
|(Interview) Executive Chef Mark Sapienza shares a tomato lover's recipe for Panzanella Salad|
Cookbook author Michele Scicolone shares one of her recipes that features a fall favorite: Baked Apples!
|(Interview) Cookbook author Michele Scicolone shares one of her recipes that features a fall favorite: Baked Apples!|
|(Interview) Cindy Hatcher from Cooking Magazine talks about the Cooking Light Taste Test Awards|
|(Interview) Cookbook author and Chef, Randy Evans shares his recipe for Lemon Spice Cake|
The Food Networks Giada De Laurentis shares a quick and easy dinner idea: Beef Tenderloin with Gorgonzola sauce
|(Interview) The Food Networks Giada De Laurentis shares a quick and easy dinner idea: Beef Tenderloin with Gorgonzola sauce.|
|(Interview) New York Times Best Seller author, Sherryl Woods on Southern Cooking|
|(Interview) Dolce Italiano cookbook author, Gina DePalma dishes up her Polenta Cookies|
|(Interview) Cookbook author Matthew Field shares his "Single Father's Secret Recipe" for Chicken Wings|
Garlic Parmesan Chicken Wings
3 lbs. frozen chicken wings
2 TBLSP. Butter
6 TBLSP parmesan cheese
2 tsp. powdered garlic
1 tsp. salt
1 tsp. ground pepper
½ tsp. paprika
4 oz. blue cheese or ranch dressing
6 sliced celery stalks
Preheat oven to 375. Coat the entire bottom and sides of a 9x13 baking pan w/2 TBLSP of butter. Sprinkle ¼ tsp. of paprika, ½ tsp. ground pepper, ½ tsp. of salt, 1 tsp. of powdered garlic, and 3 TBLSP. Of ground or powdered parmesan cheese over the buttered coated pan. (Yes, right on the pan)
Empty 3 lbs. of frozen chicken wings into the pan in a single layer. Sprinkle the remaining ¼ tsp. of paprika, ½ tsp. of ground pepper, ½ tsp. of salt, 1 tsp. of powdered garlic, and 3 TBLSP of ground or powdered parmesan cheese over chicken wings. Bake in a preheated oven for 60 minutes. Serve hot with 18 to 24 cut celery pieces and dressing on the side. The total preparation time is about 70 minutes, and is a filling snack for a single father’s family of baseball fans while enjoying the playoffs!
Executive Chef and cookbook author, Miguel Ravago shares his turkey with a twist recipe: Chilaquiles de Gujolote
|(Interview) Executive Chef and cookbook author, Miguel Ravago shares his turkey with a twist recipe: Chilaquiles de Gujolote|
|(Interview) Three Many Cooks founder, Pam Anderson, shares her 190 calorie dessert for Chocolate lovers|
|(Interview) A great fettucini recipe from Cooking Light The Essential collection|
McCormick & Kuleto’s Seafood & Steaks is located in San Francisco’s historic Ghirardelli Square. Today I spoke with one of their top chefs on their braised crab dish.
|(Interview) An excellent braised crab dish from McCormick & Kuleto's in San Francisco|
Dr. Connie Guttersen, R.D., Ph.D. is a nationally and internationally renowned registered dietitian and culinary professional with a degree in biochemistry, New York Times bestselling author of The Sonoma Diet and a sought-after instructor. She is a registered dietitian and nutrition instructor at the world-famous Culinary Institute of America. If your kids are picky eaters, try Connie's recipe for mini pizzas!
|(Interview) Dr. Connie Guttersen from the Culinary Institute of America shares her recipe for Mini Pizzas|
New York Times bestselling author Phyllis Pellman Good cookbook, "Fix-It and Enjoy-It Healthy Cookbook" is packed with more than 400 recipes for stove-top and oven cooking.
Today she shares a recipe for delicious turkey cutlets.
|(Interview) Cookbook author Phyllis Pellman Good shares a recipe for delicious turkey cutlets|
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|(Interview) Host of the '5 Ingredient Fix,' Claire Robison shares her Buttermilk Pecan Fix|
Buttermilk Pecan Chicken | Recipe courtesy Claire Robinson
2 (8-ounce) boneless, skinless chicken breasts
1 cup buttermilk
1 cup toasted pecans
1/2 cup panko bread crumbs
1/3 cup vegetable oil
Kosher salt and freshly ground black pepper
Place each chicken breast between 2 pieces of plastic wrap and gently flatten with a meat mallet or heavy flat object to an even 1/3-inch thick.
In a shallow bowl add the chicken and the buttermilk. Cover and marinate for 1 hour in the refrigerator.
In a food processor, pulse pecans until finely ground. Transfer the pecans to a large rimmed dish and add the panko bread crumbs. Mix to combine well.
Remove marinated chicken breasts from buttermilk and shake off excess. Dip chicken in breading mixture, evenly coating both sides.
In a large nonstick skillet, heat oil. Add breaded breasts and shallow fry about 4 to 5 minutes on each side until golden in color. Remove from oil to and drain on paper towels. Immediately season with salt and pepper and place on a serving platter of individual dishes.
Serve it with a yummy salad for a super tasty meal. Enjoy!
|(Interview) Claire Robinson from The Food Network's '5 Ingredient Fix,' shares her Chicken Dinner Fix|
Bacon and Blue Cheese Stuffed Chicken Breasts
Recipe courtesy of Claire Robinson
8 ounces (2 sticks) unsalted butter, at room temperature
4 ounces blue cheese, crumbled (recommended: Maytag or Point Reyes)
4 slices smoked bacon, cooked until crisp and finely chopped
2 teaspoons chopped fresh chives
4 skin-on, bone-in organic chicken breasts
Pinch freshly ground black pepper
In a large bowl, using a rubber spatula, mix the butter, blue cheese, bacon, and chives together until combined. Dollop half of the compound butter along the long edge of a 12-inch piece of parchment or waxed paper. Roll into a log, twisting opposite ways on both ends of the paper to create a tightly wrapped log of butter. Refrigerate or freeze for another use.
Preheat the oven to 425 degrees F.
Using your fingers, carefully loosen the skin from chicken breasts. Stuff about 1/4 of the remaining blue cheese butter under the skin of each breast; smoothing the skin to evenly distribute the butter over the surface of the breast meat.
Put the chicken on a rimmed baking sheet and rub any remaining butter over the skin. Season each breast with just a pinch of freshly ground black pepper.
Roast the chicken breasts, skin sides up, in the center of the oven until skin is crisped and chicken is cooked through, about 35 to 40 minutes. An instant-read thermometer should register 165 degrees F when inserted into the thickest part of the meat. Remove from the oven to a serving platter. Let stand 10 minutes before serving.
Cook's Note: This recipe makes 2 logs of compound butter; unused butter can be used to top grilled meats, burgers, or baked or mashed potatoes.
Host of the Food Network's 5 Ingredient Fix, Claire Robinson shares her Chai Spiced S'mores using Dove Dark Chocolate
|(Interview) Host of the Food Network's 5 Ingredient Fix, Claire Robinson shares her Chai Spiced S'mores|
Chai Spiced S'mores w/Dove Dark Chocolate| Recipe by Claire Robinson
8 ounces Dove bittersweet chocolate, finely chopped
3/4 cup heavy cream
1 tablespoon loose chai tea leaves
16 honey graham cracker squares (2 1/2-inch squares)
1 1/2 cups mini marshmallows or 16 jumbo marshmallows
Special equipment: 8 metal skewers
Put the chocolate in a heatproof bowl.
Put the cream in a small saucepan and bring to a simmer over medium heat. Add the tea leaves, stir, remove from heat and let stand 10 minutes. Return the tea-infused cream to medium heat until just simmering. Pour the cream through a fine mesh strainer set over the bowl of chocolate. Shake the bowl to evenly distribute the cream and let stand 5 minutes to melt the chocolate. Stir until very smooth and let the chocolate cool to room temperature. Discard the tea leaves.
To make the s'mores in the oven, set an oven rack 6 to 8 inches from the broiler and preheat the broiler.
Put 8 graham cracker squares on a baking sheet and spread 1/2 teaspoon of the cooled chocolate over the entire surface of each square. Arrange mini marshmallows on each chocolate covered graham, being sure to cover the cracker completely. Spread about 1/2 teaspoon of the chocolate on each remaining graham crackers and set them aside.
Transfer the pan to the oven and toast the marshmallows under the broiler until deep golden brown, about 30 seconds. (DO NOT leave the oven - keep an eye on the marshmallows - they toast very quickly).
Remove the s'mores from the oven and top with the chocolate covered grahams, chocolate side down. Press lightly to spread the chocolate to the edges. Let the s'mores cool for 1 to 2 minutes before devouring.
To make s'mores the old fashioned way, and you have access to open flame, either a gas stove or fireplace, put 2 jumbo marshmallows on a metal skewer. Spread 1/2 teaspoon chocolate on each of 8 graham squares (this will be the bottom of the s'more). Dollop a teaspoon of chocolate onto the center of the remaining 8 squares and reserve (these are the tops).
Toast the marshmallows over an open flame until brown (or charred), as desired. While holding the skewer, put the toasted marshmallows onto the center of the bottom graham square. Invert a graham cracker top over the marshmallows and press lightly while you simultaneously pull the skewer from the marshmallows to create a sandwich. Repeat with the remaining marshmallows and serve while still warm.
Cook's Note: Unused chocolate chai sauce can be stored in an airtight container in the refrigerator for up to a week. It can be melted and poured over ice cream or stirred into hot milk for chai-spiced hot chocolate.