Tag: america’s test kitchen

I made this last week from the 2010 America’s Test Kitchen special edition. It is delicious. Thought I’d post this while I’m recovering from this 2-day bug.

Garlicky Shrimp Pasta (from The Best of America’s Test Kitchen 2010)

Marinate the shrimp while you prepare the remaining ingredients.

Serves 4
5 medium garlic cloves , minced or pressed through garlic press (about 5 teaspoons), plus 4 medium cloves, smashed
1 pound large shrimp (21-25), peeled, deveined, each shrimp cut into 3 pieces
3 tablespoons olive oil
Table salt
1 pound pasta in short, tubular shapes, such as fusilli, campanelle, or mezze rigatoni
1/4-1/2 teaspoon red pepper flakes
2 teaspoons unbleached all-purpose flour
1/2 cup dry vermouth or white wine
3/4 cup clam juice
1/2 cup chopped fresh parsley
3 tablespoons unsalted butter
1 teaspoon lemon juice plus 1 lemon, cut into wedges
Ground black pepper

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pad thaiI’ve been swamped with the library project all week, so I haven’t cooked anything new and exciting in a while. I did bake 2 cakes yesterday, which I will post more about later. But tonight for dinner I made pad thai, which I’ve been meaning to try my hand at for ages. I switched out the shrimp in the original recipe for chicken.

It was pretty delicious, but I was missing a few ingredients. I had no bean sprouts, no cilantro, and chives instead of green onions. But it still worked just fine. The recipe is from America’s Test Kitchen’s The Best Skillet Recipes.

Pad Thai (adapted from The Best Skillet Recipes)
Serves: 4

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chickenmustarddill-1This recipe was perfectly fine, but it wasn’t my favorite thing to come out of the America’s Test Kitchen 30-Minute Suppers supplement. As usual, I halved all the ingredients to serve 2.

Chicken with Mustard and Dill (adapted from 30-Minute Suppers)
Serves: 4

1/2 cup flour
4 boneless, skinless chicken breasts (about 1.5 lbs)
2 tablespoons vegetable oil
1 minced shallot
3/4 cup low-sodium chicken broth
1/2 cup white wine
3 tablespoons unsalted butter
2 tablespoons fresh dill
1 tablespoon whole-grain mustard

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pork cutlets piccataChicken Piccata was one of the first things I learned to cook as a grownup. I always felt fancy making it because it had capers. This seemed exotic and sophisticated to me. I thought I had perfected my recipe over the last 5 or so years, but then I tried this pork version. This was another triumph from America’s Test Kitchen: 30-Minute Suppers. I made it a couple of weeks ago, the first thing I tried in this book. It’s taken me ages to post, but it was phenomenally good so better late than never. Rather than using chicken or veal scaloppine, this uses simple and cheap pork cutlets. The other white meat indeed.

Pork Cutlets Piccata (adapted from America’s Test Kitchen: 30-Minute Suppers)
Serves 4 (I halved everything, once again)

8 thin-cut boneless pork cutlets, 3-4ounces each
Salt and pepper
1/2 cup flour
5 tablespoons unsalted butter, cut into pieces
2 tablespoons drained capers
2 minced garlic cloves
1 cup low-sodium chicken broth
1/2 cup white wine
1 tablespoon zest and 3 tablespoons juice from 1 lemon
2 tablespoons finely chopped parsley

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Asian Noodle SoupAmerica’s Test Kitchen:30-Minute Suppers is a special issue with 64 tear-out recipe cards featuring quick dinners. Since I like fast dinners and ATK never steers me wrong, I jumped on it. Tonight I tried the Asian Noodle Soup, a flavorful beef soup reminiscent of Vietnamese pho (so the recipe says). It was a big hit with Adam, and it definitely puts me on the path to learning new cuisines, but I need to get used to fish sauce. The noodles and the beef were delicious, but spoonfuls of the broth were just slightly too overpowering for me. Adam thought it was perfect, so I think it’s just a flavor I need to get used to. I can’t deny that it was easy and delicious (minus a slight aftertaste in the broth).

Asian Noodle Soup
Serves: 4

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