Chocolate Bundt Cake

Source: Cook's Illustrated

Ingridents:

Cake Release:

• 1 tbsp butter, melted
• 1 tbsp cocoa

Cake:

• 3/4 cup (2 1/4 oz) natural cocoa
• 6 oz bittersweet chocolate, chopped
• 1 tsp instance espresso powder (optional)
• 3/4 c up boiling water
• 1 cup sour cream, room temperature
• 1 3/4 cup (8 3/4 oz) unbleached all-purpose flour
• 1 tsp salt
• 1 tsp baking soda
• 12 tbsp (1 1/2 sticks) unsalted butter, room temperature
• 2 cup (14 oz) packed light brown suger
• 1 tbsp vanilla extract
• 5 large eggs, room temperature
• Confectioners' sugar for dusting

Instructions:

1. FOR THE PAN: Stir together butter and cocoa in small bowl until paste forms; using a pastry brush, coat all interior surfaces of standard Bundt pan. If mixture becomes too thick to brush on, microwave it for 10 to 20 seconds, or until warm and softened) Adjust oven rack to lower-middle position; heat oven to 350 degrees.
2. FOR THE CAKE: Combine cocoa, chocolate, and expresso powder in medium heatproof bowl; pour boiling water over and whisk until smooth. Cool to room temperature; then whisk in sour cream. Whisk flout, salt and baking soda in second bowl to combine.
3. In standing mixer fitted with flat beater, beat butter, sugar and vanilla on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium and add eggs one at a time, mixing about 30 seconds after each addition and scraping down bowl with rubber spatula after first 2 additions. Reduce to medium-low speed; add about one third of flour mixture and half of choclate/sour cream mixture and mix until just incorporated, about 30 seconds. Scrape bowl and repeat using half of remaining four mixture and all remaining chocolate mixture; add remaing flour mixture and beat until just incorporated, about 10 seconds. Scrape bowl and mix on medium-low until batter is thoroughly combined, about 30 seconds.
   
4. Pour batter into prepared Bundt pan, Bake until wooden skewer inserted into center comes out with few crumbs attached, 45 to 50 minutes.
   
5. Cool in pan for 10 minutes, then insert cake onto parchment-lined wire rack; cool to room temperature, about 3 hours. Dust with confectioner's sugar, transfer to serving platter, and cut into wedges.
   

Notes:

All American Potato Salad

Source: Cook's Illustrated

Ingredients:

• 2 lb (3 to 4 medium) russet potatoes, peeled and cut into 3/4 inch cubes
• salt
• 2 tbsp distilled white vinegar
• 1 medium celery rib, chopped fined (about 1/2 cup)
• 1 tbsp minced red onion
• 3 tbsp sweet pickle relish
• 1/2 cup mayonnaise
• 3/4 tsp powdered mustard
• 3/4 tsp celery seed
• 2 tbsp minced fresh parsley leaves
• 1/4 tsp ground black pepper
• 2 large hard-cooked eggs, peeled and cut into 1/4 inch cubes (optional)

Instructions:

1. Place potatoes in large saucepan and add water to cover by 1 inch, bring to boil over medium high heat; add 1 tbsp salt, reduce heat to medium, and simmer, stirring once or twice, until potatoes are tender, about 8 minutes
2. Drain potatoes and transfer to large bowl. Add vinegar and, using rubber spatula, toss gently to combine. Let stand until potatoes are just warm, about 20 minutes
3. Meanwhile, in small bowl, stir together celery, onion, pickle relish, mayonnaise, powdered mustard, celery seed, parsley, pepper and 1/2 tsp salt. Using rubber spatula, gently fold dressing and eggs, if using, into potatoes. Cover with plastic wrap and refrigerate until chilled, about 1 hour, serve. (Potataes salad can be covered and refrigerated for up to 1 day.

Quick Chicken Stock

Ingredients:

• 1 tbsp vegetable oil
• 1 medium onion, choped medium
• 4 pound whole chicken legs or backs and wingtips, cut into 2 inch pieces.
• 2 quart boiling water
• 1/2 tsp salt
• 2 bay leaves
  

Instructions:

1. Heat oil in large stockpot over medium heat until shimmering but not smoking; add onion and cook until slightly softened, 2 to 3 minutes. Transfer to large bowl.
2. Brown chicken in 2 batches, cooking on each side until lightly browned, about 5 minutes per side; Transfer to bowl with onion.
   
3. Return chicken and onion to pot and reduce heat to low; cover and sweat until chicken release juices, about 20 minutes. Increse heat to high; add boiling water, salt and bay leaves. Bring to boil, then reduce heat to low; cover and simmer slowly until stock is reach and flavorful, about 20 minutes, skimming foam off surface, if desired. Strain; discard soilds, Before using, defat stock.
   

Notes:

• The stock can be refrigerated in airtight containers for up to 4 days.

Classic Macaroni and Cheese

Ingredients:

Bread Crumb Topping:

• 6 slices (about 6 oz) good-quality white sandwich bread, torn into rough pieces
• 3 tbsp cold unsalted butter, cut into 6 pieces

Pasta and Cheese:

• 1 lb elbow macaroni
• 1 tbsp plus 1 tsp salt
• 5 tbsp unsalted butter
• 6 tbsp all-purpose flour
• 1 1/2 tsp powdered mustard
• 1/4 tsp cayenne (optional)
• 5 cups milk
• 8 oz Monterey Jack Cheese, shredded (2 cups)
• 8 oz sharp cheddar cheese, shredded (2 cups)

Instructions:

1. FOR THE BREAD CRUMBS: Pulse bread and butter in food processor until crumbs are no larger than 1/8 inch, 10 to 15 1 second pulses. Set aside.
2. FOR THE PASTA and CHEESE: Adjust over rack to lower-middle position and heat boiler. Bring 4 quart water to boil in Dutch oven over high heat. Add macaroni and 1 tbsp salt; cool until pasta is tender. Drain pasta and set aside in colander
3. In now-empty Dutch oven, heat butter over medium-high heat until forming. Add flour, mustard, and cayenne and whisk well until mixture to boil, whisk constantly (mixture must reach full boil to fully thicken). Reduce heat to medium and simmer, whisk occasionally, until thickened to consistency of heavy cream, about 5 minutes. Off heat, whisk in cheeses and 1 tsp salt until cheeses are fully melted. Add pasta and cook, until mixture is steaming and heated through, about 6 minutes.
4. Transfer mixture to broiler-safe 9 by 13-inch baking dish and sprinkle evenly with bread crumbs. Broil until crumbs are deep golden brown, 3 to 5 minutes, rotating pan if necessary for even browning. Cool about 5 minutes, then serve.
   

Oven Fries

Source: Cook's Illustrated

Ingredients:

• 3 russet potatoes (about 8 oz. each), peeled, each potato cut lengthwise into 10 to 12 evenly sized wedges
• 5 tbsp vegetable or peanut oil
• salt
• grouns black pepper

Instructions:

1. Adjust oven rack to lowest position; heat overn to 475 degrees. Place potates in large bowl and cover with hot tap water; soak 10 minutes. Meanwhile, coat 18 by 12-inch heavy duty rimmed baking shet with 4 tbsp oil and sprinkle evenly with 3/4 tsp salt and 1/4 tsp groumd black pepper.
2. Drain potato. Spread potato cut on triple layer of paper towels and thoroughly pat dry with addtional paper towels. Rinse and wipe out now-empty bowl; return potatoes to bowl and toss with remaining 1 tbsp oil. Arrage potatoes in single layer on prepared baking sheet; cover tightly with foil and bake 5 minutes. Remove foil and continue to bake until bottoms of potatoes are spotty golden brown, 15 to 20 minutes, rotating baking sheet after 10 minutes. Using metal spatula and tongs, scrape to loose potatoes from pan, then flip each wedge, keep potatoes in single lauer. Continue baking until fries are golden and crisp, 5 to 15 minutes longer, rotating pan as needed if fries are browning unevenly.
3. Transfer fries to second baking sheet lined with paper towels to drain. Season with additional salt and pepper to taste and serve.

Notes:

1. Take care to cut the potatoes into evenlu sized wedges so that all of the pieces will cook at about the same rate.
2. Although it isn't required, a non-stick baking sheet works particularly well for this recipe. It not only keeps the fries from sticking to the pan but, because of its dark color, encourages deep and even browning.
   
3. Whether you chhose a nonstick baking sheet or a regular baking sheet, make sure that is is heavy duty. The intense heat of the oven may cause lighter pan to warp.
   

Classic Brownies

Source: Cook's Illustrated
Yield: 24 2-inch-square brownies

Ingredients:

• 1 cup pecans or walnuts, chopped medium(optional)
• 1 1/4 cup cake flour
• 1/2 tsp salt
• 3/4 tsp baking powder
• 6 oz unsweetened chocolate, chopped fine
• 12 tbsp unsalted butter, cut into 6 i-inch pieces
• 2 1/4 cup sugar
• 4 large eggs
• 1 tbsp vanilla extract

Instructions:

1. Adjust oven rack to middle position; heat oven to 325 degrees. Cut 18-inch length foil and fold lengthwise to 8-inch width. Fit foil into length of 13 by 9-inch baking dish, pushing it into corners and up sides of pan; allow excess to overhang pan edges. Cut 14-inch length foil and, if using extra-wide foil. fold lengthwise to 12-inch width; fit into width of baking pan in the same manner, prependicular to first sheet. Spray foil-lined pan with nonstick cooking spray.
2. If using nuts, spread nuts evenly on rimmed baking sheet and toast in the oven until fragrant, 5 to 10 minutes. Set aside to cool.
3. Whisk to combine flour, salt, and baking powder in medium bowl; set aside.
4. Melting chocolate and butter in large heatproof bowl set over saucepan of almost simming water, stirring occasionally, until smooth. When chocolate mixture is completely smooth, remove bowl from saucepan and gradually whisk in sugar. Add eggs one at time, whisking after each addition until thoroughly combined. Whisk in vanilla. Add flour mixture in three additions, folding with rubber spatula until batter is completely smooth and homogeneous.
5. Transfer batter to prepared pan; suing spatula, spread batter into corners of pan and smooth surface. Sprinkle toasted nuts evely over batter and bake until toothpick or wooden skewer inserted into center of brownies comes out with few moist crumbs attached, 30 to 35 minutes. Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan by lifting foil overhang, Cut brownies into 2-inch squares and serve. (Store leftovers in airtight container at room temperature up to 3 days.
   

Chocolate Caramel Walnut Tart

Source: Cook Illustrated

Ingredients:

Walnut Crust
1 large egg, separated
1/4 tsp vanilla extract
1/2 c tasted walnuts (2 1/2 oz)
1/2 c (2oz) confectioner's sugar
1/8 tsp salt
5 tbsp cold unsalted butter, cut into 1/2 inch cubes

Caramerl-Walnut Filling and Garnish
1/4 c water
1 c (7 oz) granulated sugar
2/3 c heavy cream
3 tbsp unsalted butter, cut into 3 pieces
1/2 tsp vanilla extract
1/2 tsp juice from 1 lemon
1/8 tsp table salt
16-18 toasted walnut half
1 c (5 oz) tasted walnuts. coarsely chopped

Chocolate Filling
2 large egg yolks
1 tbsp plus 1/2 c heavy cream
1/3 c whole milk
5 oz semisweet chocolate, chopped fine
2 tbsp unsalted butter, cut into 4 pieces

Instructions:

Walnut Crust

1. Beat egg white in bowl with fork until frothy, remove 1 tbsp egg white to second bowl and whisk in yolk and vanilla. Process nuts and suger in food processor until finely ground, 8 to 10 seonds. Add flour and salt and pulse to combine. Scatter butter pieces over flour mixture; pulse to cut butter into flour until mixture resmeble coarse meal, about fifteen 1-second pulses. With machine running, add egg yolk mixture and process until dough forms ball, about 20 seconds. Transfer dough to large sheet plastic wraps and press into 6-inch disk; wrap dough in plastic and refrigate until firm but mallable, about 30 minutes.
2. Roll out dough between 2 large sheets lightly floured plastic wrap to 13-in round, about 1/8-inch thick (if at any point dough becomes too soft abd sticky to work with, slip dough onto baking sheet and freeze or refrigerate until workable). Place dough round on baking sheet and freeze until stiff and cold, about 15 minutes (or refrigerate about 30 minutes). Meanwhile, evenly spray 9 inch tart pan with removable bottom with non-stick cooking spray.
3. Remove dough from freeze; discard top sheet plastic wrap but keep dough on baking sheet. line tart pan with dough. Freeze dough-lined tart pan until firm, about 30 minutes (can be wrapped tightly with plastic wrap and frozen up to 1 month.)
4. Meanwhile, adjust oven rack to middle position; heat oven t0 375 degrees. Set dough-lined tart pan on baking sheet. Spray 12-inch square foil with nonstick cooking spray and press foil inside chilled tart shell; fill with pie weights. Bae until light goilden brown, about 30 minutes, rotating halfway through baking time. Carefully remove foil and weights and continue to bake until golden brown, about 5 minutes longer. Cool on baking sheet on wire rack about 5 mintues, then brush hot crust with served egg white. Reduce oven temperature to 300 degrees.

Caramel-Walnut Filling and Garnish:

1. While crust is cooling, pour water into medium heavy-bottomed saucepan; add sugar to center of the pot to keep granules from adgering to sides of pot. Bring to boil over medium-high heat, covered, swirling pan once or twice to dissolve sugar. Uncover pot and continue to boil, without stirring, until sugar is deep amber, begins to smoke, and registers about 375 degrees on instance read or candy thermometer, 5 to 10 minutes. Remove pan from heat. Carefully add about half of cream, mixture will sputter and steam. Add remaining cream and let bubbling subside. Return pan to low heat and stir with heatprool rubber spatula until caramel is smooth. Add butter and stir until melted. Remove pan from heat; stir in vanilla, lemon juice, and salt.
2. Add walnut halves to caramel and stir to coat; let stand until caramel is slightly thickened, about 8 minutes. Using slotted spoon and allowing excess caramel to drain back into saucepan, transfer walnuts to wire rack set over baking sheet; set aside. Stir chopped walnuts into caramel, then pour mixture evenly into tart shell. Refrigerate, uncovered on baking sheet until caramel is firm and does not slip when pan is tilted, about 20 minutes.

Chocolate Filling:

1. Whisk yolks and 1 tablespoon cream in small bowl. Bring milk and remaining 1/3 cup cream to simmer in small saucepan; off heat, add chocolate and butter, Cover pan and let stand until chocolate is mostly melted, about 2 minutes. Using spatula, stir mixture until smooth; stir in yolk mixture. (Chocolate should be thin and pourable; if too thick to pour evenly, set saucepan over low heat to warm mixture.) Pour filling into caramel-filled tart shell, tilting tart pan as necessary to evenly distribute chocolate to edges of tart. Bake on baking sheet in 300-degree oven until tiny bubbles are visible on surface and chocolate layer is just set (if pan is gently shaken, filling will appear very wobbly because caramel layer is warm), about 25 minutes. Set baking sheet with tart on wire rack; arrange caramel-coated walnut halves on surface of tart, around perimeter. Cool tart until just warm, about 30 minutes, then refrigerate, uncovered, until chocolate is firm, at least 3 hours.