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Preview: CHOW: Recipes

Latest Recipes from Chowhound

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Brussels Sprouts Caesar Salad

Nov 26, 2016 02:39 PM

Liven up that plain ’ol caesar salad by swapping out the lettuce for brussels sprouts. This recipe from Chef Sohui Kim of Brooklyn restaurant The Good Fork is the perfect addition to your fall salad repertoire. Half of the brussels sprouts are blanched and the other half are roasted for added texture and flavor. Combine with a well-balanced caesar dressing, toss in some bacon, and top with a couple soft-boiled eggs.

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Dutch Puff Pancake

Nov 26, 2016 07:59 AM

Originally made by the German community in America, where Dutch is actually a corruption of the word Deutsche, the Dutch puff (or Dutch baby) found new life as a diner classic in 1940s Seattle. However, if you, like me, grew up with Yorkshire puddings and roast beef most Sundays, then it can seem a bit odd to have these sweet and for breakfast, but, believe me, it’s as versatile as any other pancake. Chuck those traditions out of the window! I use beef dripping as my fat of choice here too. It will make your babies über–puffy and the smoky meatiness is a great background to all the sugar you are about to consume, but any favorless oil is a fine substitute. Serve with your favorite coffee.

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Staffordshire Oatcakes

Nov 25, 2016 06:44 AM

Staffordshire, right in the middle of England, is a county famous for the invention of bone china, cute bull terriers. In harsh winters of years gone by, farmers in the area would grow oats rather than wheat and so the oatcake was born.

They have a delicious natural malty sweetness that is traditionally topped with melted cheese and bacon and were traditionally sold directly from kitchen windows, how idyllic! You can literally top them with anything but I prefer a savoury finish and one of my favourites is roasted pumpkin with a fried egg, soft goat’s cheese and crispy bacon.

The beauty in preparing this yeasty batter is that its minimal fuss. You can get on with something else or even better, go back to bed for an hour or two.

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Acorn Squash Soup

Nov 22, 2016 11:04 AM

This soup is perfect for those cold fall nights. Roasting the acorn squash adds depth and brings out the nutty flavor. Fresh sage adds a distinctively warm autumnal flavor. Top the finished soup with crème fraiche, pumpkin seeds, and pomegranate seeds for additional texture and tangy flavor.

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Nov 22, 2016 10:24 AM

Breakfast is often overlooked when we look at cuisines from other countries. We would rather celebrate the show-stopper at dinner than the simple bowl at sunrise.

I was recently asked to submit a recipe to an amazing cause called #CookForSyria to help raise funds for UNICEF and I wanted something that would be instantly recognizable rather than adding too much of a creative spin.

This recipe does not deviate from that many would eat across the Middle East and the ingredients are now widely available everywhere. It is both comforting and delicious, rich and complex but with just a handful of basic ingredients. A real gem of a breakfast.

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Churros with Ham and Caramel Dipping Sauce (Churros y Jamon con Cajeta)

Nov 22, 2016 07:29 AM

Cajeta is the Mexican cousin of dulce de leche; however, it is made using goat’s milk, prepared in a copper pan, and develops its flavor through a Maillard reaction – the same chemical reaction that gives bread its crust and coffee its roast – rather than through caramelization. In Central and South America, panela is unrefined cane sugar that comes pressed in small blocks, but I would suggest a light muscovado sugar as a substitute. The baking soda is there to prevent the milk solids from coagulating before they’ve had a chance to develop the deepest possible flavor.

This is perfect for dipping churros as well as a topping for ice cream or just to eat by the spoonful. I make a big batch because it’s quite time–intensive, but it will sit in the fridge for 6 months. Trust me, you’ll never look back.

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Sweet Potato Hash

Nov 24, 2016 09:13 AM

Give your morning a healthy and comforting start with this sweet potato hash. This versatile recipe can also be made with russet potatoes and you can mix things up by using rosemary or sage instead of thyme. Be sure to pull the eggs just before they are done because they will continue cooking in the hot pan. You can also make this dish ahead – just cook everything up until the point of adding the eggs. Just cool in the pan and reheat and add the eggs when you’re ready!

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Pecan Pie Tart

Nov 18, 2016 04:09 PM

Old fashioned pecan pie is definitely always right up our alley, but sometimes you want to mix things up a little and bake it as a tart. Our Easy Pie Dough recipe will work equally well in a tart pan as a pie dish. Caramel-y and buttery, full of brown sugar and crunchy pecans, this recipe from Chef Amanda Frederickson can be baked in a 18″ × 8″ rectangular or round 9" tart pan.

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Matcha Hong Kong Egg Waffles

Nov 21, 2016 10:41 AM

In Hong Kong, street food is serious business. Street hawkers and dai pai dongs (open–air food stalls) serve locals and tourists day and night. Egg waffles are perhaps the most unique and popular food to emerge from the city.

Strangely, though, the first encounter I had with them was at Beijing International Airport. Served with a disposable plastic glove (they’re impossible to eat with chopsticks) and a cup of Hong Kong milk tea (see page 123), the texture is crisp and light with an aroma of custard.

You will need the right pan to make them. Mine is from Nordic Ware and is available online with international shipping. If you are in Hong Kong, then head to Shanghai Street, where you can pick one up for as little as $15. It is a must–have addition to the kitchen for any cook with an adventurous side.

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Dark Chocolate Avocado Mousse with Coconut Cream

Nov 24, 2016 09:10 AM

My husband, Jack, isn’t the biggest fan of avocados. I prep this one while he’s not looking, and he’s yet to realize that this decadent chocolaty dessert is made from pureed avocado.

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Crème de Marron au Rhum

Nov 18, 2016 06:43 PM

If the Italians have gianduia, then the French have crème de marron. The intensely sweet chestnut puree is seriously addictive stuff.

It is the star ingredient in the famous dessert, the Mont Blanc but add a spoon to some yogurt, spread it on toast, pancakes, waffles or a little added to coffee for a delicious festive treat.

For me, chestnuts are one of the ultimate Christmas foods. Whether they’re stuffed into a roasted bird or exploding in the oven I almost can’t bring myself to eat them at any other time of year.

This recipe makes an excellent homemade Christmas gift with a twist. Make a big batch, write out some beautiful labels and treat your friends.

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Salted Caramel Brownies

Nov 11, 2016 12:49 PM

Who doesn’t love the combination of sweet and savory? Add chocolate to the equation (by now you know, there has to be chocolate), and you have my personal favorite!

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Peanut Butter Cup Brownies

Nov 9, 2016 12:44 PM

These brownies are a spin on that famous chocolate and peanut butter cup. Now, my philosophy is if you’re going to indulge, use only the best ingredients. That’s why I always reach for all-natural peanut butter. It makes all the difference. All-natural peanut butter should have one ingredient: peanuts! There are several national brands that offer “real” peanut butter. Many supermarkets also grind their own natural peanut butter and stock it near the deli counter. Because the peanut oil rises to the top, be sure to mix your peanut butter thoroughly before adding it to the recipe.

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Pumpkin Layer Cake

Nov 8, 2016 09:02 AM

Embrace fall with a fluffy, warmly-spiced pumpkin layer cake. This versatile recipe doesn’t have to be for a three-layer cake, though. You can use the same measurements to fill two 9-inch cake rounds or one 13-by-9-inch sheet pan for a sheet cake. You might want to double the frosting recipe if you want to ensure that there’s more than enough to go all around the cake.

Imagine savoring a slice of this pumpkin spice layer cake with a steaming mug of hot chocolate, something special like our Coconut Hot Chocolate recipe.

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Roasted Pear and Cranberry Brussels Sprouts

Nov 6, 2016 02:39 PM

I can eat an entire bowl of these Brussels sprouts and still go back for seconds. It is a great side dish at dinner, especially in the fall and winter. The sweetness of the pear, the tartness of the dried cranberries, and the caramelized edges of the Brussels sprouts make for smiling faces around my family table. For the best-tasting Brussels sprouts, bake them on a large rimmed baking sheet to ensure they have plenty of room to spread out. Crowding them into a small baking pan will cause them to steam, which won’t let them get that crisp texture.

This recipe comes from Ayesha Curry’s new cookbook, A Seasoned Life. Buy it here.

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Olive and Mushroom-Smothered Pork Tenderloin

Nov 21, 2016 08:35 AM

When I want to please a crowd but don’t have a lot of time, this is one of my go-to recipes. Blending olives and mushrooms makes a tapenade-like spread that I can prepare ahead, and I love how the salty olives contrast with the mild pork tenderloin. I pair this dish with simple mashed potatoes or Roasted Pear and Cranberry Brussels Sprout)—or both.

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Brownie Doughnuts

Nov 21, 2016 08:32 AM

Wouldn’t you rather stay in your PJs on Saturday morning instead of racing to the doughnut shop? Now you can! In less time than it takes to get dressed and walk the dog, you can have homemade doughnuts cooling on the counter. And these aren’t just any doughnuts—they’re rich, chocolatey brownie doughnuts! Plus, you can sweeten the deal with your favorite toppings.

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Citrus–Olive Oil Cake

Oct 30, 2016 11:04 AM

I could go on and on about how much I love olive trees. I even have olive trees growing in my yard — and that’s just the beginning of my obsession. So, it didn’t take much convincing for me to try making a dessert with olive oil, and citrus is a natural pairing. I like to serve this cake with plain whipped cream and basil leaves for garnish. Or simply dust the top with confectioners’ sugar and call it a day.

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Devil's Food Cake

Oct 30, 2016 09:09 AM

This cake is a showstopper! I bake the cakes one day and make the buttercream and assemble the cakes the next, so it is not too daunting. I adore the combination of moist chocolate cake and lighter-than-air buttercream. Most buttercreams aren’t the real thing; they’re made from shortening, butter, and flavorings and they’re generally pretty awful. Real buttercream is lighter than air and just melts on your tongue. It takes a little time to make, but it’s so worth it! If you’ve never made buttercream, do a practice round and you’ll be fine when the pressure is on.

Make Ahead: Bake and frost the cake completely, cover with plastic wrap, and refrigerate for up to 3 days. Serve at room temperature. I use skewers and a long, thin flexible knife to cut the cakes evenly.

Photographs by Quentin Bacon. Cooking for Jeffrey, Copyright © 2016 by Ina Garten. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.

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Roasted Broccolini

Nov 10, 2016 01:59 PM

Broccolini is a cross between broccoli and Chinese kale. Besides being a little more elegant, it’s more interesting — sweeter and a little more peppery than regular broccoli. All you need to do is toss it with olive oil, salt, and pepper, toss it on a sheet pan, and roast it. Side dishes don’t get any easier than this!

Make Ahead: Prep the broccolini and store in a plastic bag with a damp paper towel. Roast before serving.

Photographs by Quentin Bacon. Reprinted from Cooking for Jeffrey, Copyright 2016, is published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.

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