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| Cook with the right tools. For this healthy and tasty salad, use the All Clad 1/12 Stainless Steel Sauce Pan and strain your beans in the All Clad 3 Quart Colander.
Most health-conscious Americans are seeking lower-fat alternatives to make sauces and soups healthier while maintaining flavor, texture, and appearance. Vinaigrette, a classic cold sauce, can be modified by replacing two parts of the oil with a starch-thickened stock or juice, resulting in a lower fat sauce that actually coats food better than classic vinaigrette. If the stock or juice is full-flavored, the modified version can be even more flavorful than the original.
Directions
Trim beans, cut into one and one-half-inch lengths, and cook in boiling water until barely tender. Drain and cool.
Trim peels from tangerines. Working over a bowl to catch juices, cut segments away from membranes. Squeeze juice from leftover membranes and reserve for vinaigrette.
Combine beans, tangerine segments, onion, and sunflower seeds in a large bowl. Season with salt and pepper.
To make vinaigrette, combine cornstarch with one teaspoon water to form a slurry. Bring vegetable stock to a boil. Add slurry and stir until stock thickens. Cool to room temperature.
Combine remaining vinaigrette ingredients and whisk into thicken stock.
Toss bean mixture with vinaigrette. Read more...
Nutrition information per serving:
120 calories, 3 grams protein, 11 grams carbohydrate, 9 grams fat, 0 milligrams cholesterol, 250 milligrams sodium. |
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Cook with the proper tools. Use the 1 quart saucepan and the basting spoon to create these Lemon Meringue Tartlets
These darlings of the dessert table are perfect two-bite sweets. They are very easy to make, and the signature meringue topping doesn’t have to be piped on – just spoon it. Perfect as a bite-size treat for your Super Bowl party!
Directions
Rich Short Dough Read more...
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It’s cold outside. You look for warmth in every corner of your life from extra blankets on the bed, to a warm fire on the hearth. To make it through the winter chill, you need to find hearty and warming meals to serve for supper. Our “Really Big Chili” is a flavorful, one-pot meal to feed you, your family and even a crowd. Read more...
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This simple soup, based on a freshly made garlic and basil broth, is a  wonderful way to take advantage of fresh summer produce. If you crave a taste of summer in the middle of winter, you can also make this soup with frozen corn.
Before you begin to build this flavorful soup, you need to have the most versatile vessel to transport it from the stovetop to the fridge or to your next get together. Read more...
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Add variety to your bread basket with these rich and savory muffins. For variations in flavor, you can substitute other cheeses for the smoked provolone, such as smoked mozzarella, aged cheddar, Monterey Jack (plain or peppered), or smoked Gouda. You can also try using other herbs such as chives, basil, oregano, or marjoram to come up with your own signature muffins. These muffins may be made ahead of time, and then refreshed by briefly reheating them in a 250 degrees F oven. They may also be frozen for up to eight weeks. To serve, thaw at room temperature, then reheat in a warm oven. Read more...
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Need a quick appetizer recipe to bring to your next holiday gathering? Our Chorizo-Stuffed Mushrooms make a pretty presentation and a yummy addition to any party menu.
As always, the right tools make all the difference. For our Chorizo-Stuffed Mushrooms, consider sautéing in our All-Clad 834 Fry Pan or the Calphalon Unison Non-Stick Pan. Bake your assembled stuffed mushrooms in our Emile 38 Quart Deep Dish Lasagna Pan or the Emeril Blue Cast Iron Deep Dish Baker. Read more...
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Thai Red Curry Chicken
To save yourself extra work and create the best dishes, always use the best cookware and the right cooking tools. Use the 7″ Santoku Knife and the 3 Quart Sautoir to create Thai Red Curry Chicken.
Some great ideas for Santoku Knives:
i. Shun Classic Kershaw 7 inch Hollow Ground Santoku http://www.cooksplus.com/shun-classic-kershaw-7-inch-hollow-ground-santoku-p-1015.html
ii. Wusthof Classic 7 inch Santoku Hollow Edge Knife: http://www.cooksplus.com/wusthof-classic-7-inch-santoku-hollow-edge-knife-p-1093.html Read more...
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Jazz up your next get-together with these deliciously impressive hors d’oeuvre. The pineapple and coconut add a definite Southeast Asian flavor to the dish. And, the coconut also adds a wonderful crunch and makes the skewers look even more enticing.
Directions
Soak thirty 6-inch bamboo skewers in water to prevent burning. Cut thirty 1/2-inch chunks of pineapple and finely chop whatever remains.
Season the shrimp with salt and pepper. Place a chunk of pineapple on each shrimp and wrap with a piece of bacon.
Place a 6-inch skewer through each shrimp assembly and reserve. (Do not reserve for too long before cooking as the pineapple will begin to break down the shrimp.)
Heat the oil in a large skillet over medium heat and sweat the onions, celery, and garlic until softened but not brown, 3 to 4 minutes.
Add the reserved chopped pineapple, ketchup, chili sauce, plum sauce, vinegar, soy sauce, and Worcestershire sauce to the onion mixture. Bring to a simmer and cook until the sauce is glossy and thickened, 15 minutes. Adjust the consistency with water, if necessary, and season with salt and pepper. Keep the sauce warm.
To cook the shrimp, spoon or brush a small amount of sauce (about 1 tsp each) over each skewer and place in a preheated 400 degrees F oven until the meat just turns white, about 10 minutes.
Remove the skewers from the oven and neatly arrange on serving platters. Sprinkle with the green onions and coconut. Serve immediately with the remaining sauce on the side for dipping.
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Ice cream is recognized universally. It is a favored dessert, loved by everyone young and old. Just try to imagine summertime, or any birthday celebration, without it. If you’ve never made ice cream, consider churning a batch of sweet and creamy coffee ice cream for your next get-together. Infused with coarsely ground coffee beans, this frozen treat is best served with crisp butter cookies and a touch of whipped cream. Read more... | |
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Dulce de leche, translated literally as “milk jam,” is a soft caramel confection enjoyed throughout Mexico, Central and South America. As a relative newcomer to the United States’ taste buds, it is quickly growing in popularity. Swirled into ice creams, gourmet yogurt blends and used as a filling in prepared frozen dessert items, dulce de leche is becoming a mainstay among America’s favorite dessert ingredients. Directions Place the milk, sugar and cinnamon stick in a large, heavy-bottomed saucepan over medium heat. Stir to dissolve the sugar, while heating the milk to a gentle simmer. The milk will begin to form a foamy layer across the surface and around the perimeter of the pan. Stir the mixture gently to incorporate. Dissolve the baking soda in the water. Stir the baking soda mixture into the milk mixture. Reduce the heat to low and cook the mixture uncovered at a low simmer, just so the milk’s surface breaks with a gentle roll. Check the mixture periodically and gently stir without incorporating the foamy layer that forms across the surface. After the mixture has been simmering for 1 hour, remove the cinnamon stick. The milk mixture will begin to turn a light tan color. Continue simmering until the mixture reduces to the thickness of sweetened condensed milk, takes on a rich tan color and has reduced to about one cup, about 1 to 1-1/2 additional hours. The mixture will thicken further as it cools and under refrigeration. Strain the mixture immediately into a jar, using a fine mesh strainer. Cool completely. Refrigerate for up to 3 weeks. Nutrition information per ounce: 170 calories, 4 grams protein, 31 grams carbohydrate, 4 grams fat, 15 milligrams cholesterol, 140 milligrams sodium.
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