Issue 37
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Table of Contents
Tips & techniques4
Cooking Fresh Fish6
We all /want/ to eat more fish, but preparing it can be a mystery. No more. Three fish, three recipes -- now you've got no excuse!
Poaching Fresh Fish7
Poached fish -- with flavor! It isn't as crazy as it sounds.
Oven-Roasting Fresh Fish8
Tender, flavorful fish in a taco. That's right -- try it!
Sauteing Fresh Fish10
A simple marinade and cooking technique breathe new life into fresh fish.
Online Extras
Basmati Rice with Peas
Ingredients
Bring to a Boil; Cook:
2 cups water
1 cup basmati rice, rinsed
Pinch salt
Off Heat, Add:
3⁄4 cup frozen green peas
Directions
Bring water, rice, and salt to a boil in a large heavy saucepan over high heat. Cook 5 minutes, or until most of water has evaporated and small craters form on top of the rice. Reduce heat to low, cover, and continue cooking 15 minutes, or until rice is done.
Off heat, add frozen peas; cover and let stand 5 minutes. Fluff rice gently with a fork. Serve with Indian-style sea bass and Apple-Coconut Raita.
Per serving: 179 calories; 8 calories from fat; 2g total fat; 38g carb.; 36mg sodium
5-Ingredient Pastas12
Pantry staples plus five ingredients equals three great pasta dinners -- made in no time at all.
Oven-Fried Chicken16
Loaded with flavor without a load of guilt. It's skinless, oven-cooked, and every bit as good as regular fried!
Sides for Oven-Fried Chicken18
3-Cheese Potato Gratin and Hot Coleslaw are perfect sides for fried chicken, but there are tricks to success.
Smothered Oven-Fried Chicken20
Can you make oven-fried chicken better? You bet. Smother it in a simple, rich, flavorful gravy.
Beef Bourguignonne22
A classic French dish that's easy to make. The secret is marinating the beef.
Online Extras
Bean Soups26
What's not to love? They're nutritious, simple, and loaded with flavor.
Salt to Taste30
There's a lot more to salt than just the blue box. It has quite a story.
King Arthur Flour -- White Bread32
Treat yourself to the ultimate comfort food: just-out-of-the-oven baked bread. Will you please pass the butter?
Online Extras
Cinnamon-Raisin Bread
Really good basic white bread transforms into unbelievably good cinnamon raisin bread. Eat it warm or toast it the next morning.
Ingredients
For the Biga—
Combine and Knead:
1 3⁄4 cups unbleached all-purpose flour
2⁄3 cup cool water (65–70°)
1⁄4 t. quick-rise yeast
Before Mixing Dough—
Soak:
2 cups raisins
2 cups warm water
For the Final Dough—
Mix:
Developed biga
5 cups unbleached all-purpose flour
1⁄2 cup nonfat dry milk
3 T. unsalted butter, softened
2 T. sugar
1 T. table salt
2 t. quick-rise yeast
1 3⁄4 cups cool water (65–70°)
For the Cinnamon Filling—
Combine:
2⁄3 cup sugar
4 t. cinnamon
For the Egg Wash—
Brush with:
1 egg, beaten
Directions
Combine all ingredients for Biga. Turn out onto a lightly floured surface; knead until fully mixed. Place in bowl, cover with plastic, and let sit at room temperature overnight, 10–15 hours.
Soak raisins in water 15 minutes to plump them. Meanwhile mix the dough.
Mix biga and dough ingredients for final dough, in stand mixer on first speed for 3 min. Increase to second speed; mix 5 min., scraping hook occasionally. After soaking raisins, drain and press water from the raisins. Gently knead raisins into the dough (with a mixer or by hand) until evenly distributed. Knead dough by hand a few times then shape into ball. Place in oiled bowl; cover with plastic, let rise at room temperature 45 min.Turn the dough out onto a lightly floured surface and press out the gas. Then fold the dough in thirds (like a letter). Give it a quarter turn and repeat the fold. Turn dough over, return it to the bowl, cover, and let rise another 45 minutes.
Combine sugar and cinnamon.
Whisk egg for egg wash. Grease two 8 1/2 x 4 1/2" loaf pans. After dough has risen the second time, turn out onto a lightly floured surface, press out the gas, and divide dough in half. Press each half into a 7 or 8 x 12" rectangle. Brush with egg wash and sprinkle with half the sugar-cinnamon mixture. Roll into a log, then carefully transfer to prepared pan, seam side down. Cover loosely with plastic; let rise 45–60 minutes, or until 1–2" above rim. Before baking, brush top with egg wash, mist with water, place in oven, and mist again. Bake in preheated 425° oven for 5 minutes; lower to 375° and bake 50–55 minutes, until crust is russet and internal temperature is 200–210° degrees. Remove from pan; cool on rack.
Per serving: 323 calories; 9 calories from fat; 3g total fat; 66g carb.; 459mg sodium
Toasters36
Do they make toasters like the old days? We tested several to find out.
Chocolate Cake with Glossy Chocolate Icing38
No more searching for the perfect chocolate cake. This is it!
The Icing on the Cake40
How about a little variety? These two mouthwatering icings will provide plenty of alternatives for your whole family. Enjoy!
Online Extras
Questions & answers42
Cream Cheese Filled Cupcakes44
Sweet, simple treats for your Valentine -- any time!