ATK recipe #72: cream biscuits

I’m catching up on our challenge from 2013 and 2014 to make at least one new recipe from some of our newer cookbooks each month.  There’s a category on the blog for these posts called “recipe review 2015.”

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Recipe:  Cream Biscuits from The Complete America’s Test Kitchen TV Show Cookbook 2001-2013, (page 546)

• when did we make this? Monday, October 19, 2015 for supper (with chicken ala king).
• did we change anything?  I was just shy on the amount of heavy cream, so I made up the balance (less than 1/4 cup) with whole milk.
• what did we like?  The recipe is simple (in terms of ingredients as well as method).  The biscuits are light, fluffy, rich, and delicious!
• what didn’t we like?  It’s a bit messy to make…at least, when I made it!  But it wasn’t a big deal to clean up.
• will we make it again (any changes in the future)?  Absolutely.  I think I might like them better than the other biscuit recipe I had been using regularly!

 

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ATK recipe #71: Hungarian beef stew

I’m continuing our challenge from 2013 and 2014 to make at least one new recipe from some of our newer cookbooks each month.  There’s a category on the blog for these posts called “recipe review 2015.”

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ATK Hungarian Beef Stew

Recipe:  Hungarian Beef Stew from The Complete America’s Test Kitchen TV Show Cookbook 2001-2013, (pages 65-66)

• when did we make this?  Saturday, September 12, 2015 for supper
• did we change anything?  Nope.
• what did we like?  It was especially good with sour cream on top.   I liked the subtle sweetness from the combination of paprika, onion, and carrot.
• what didn’t we like?   Nothing.
• will we make it again (any changes in the future)?  Yes.

 

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ATK recipe #70: summer peach cake

I’m continuing our challenge from 2013 and 2014 to make at least one new recipe from some of our newer cookbooks each month.  There’s a category on the blog for these posts called “recipe review 2015.”

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Recipe:  Summer Peach Cake from The Complete America’s Test Kitchen TV Show Cookbook 2001-2013, (page 607)

• when did we make this? Friday, September 4, 2015
• did we change anything?  Nope.
• what did we like?  Oh wow, did it taste good!
• what didn’t we like?   Even though I baked it for the maximum amount of time, and the toothpick came out clean, the cake was still underbaked in the middle.  This was NOT a problem in terms of taste, but it meant that we couldn’t bring it to a party (it would have been hard to serve).
• will we make it again (any changes in the future)?  Yes!  It’s a wonderful way to eat delicious summer peaches.

 

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ATK recipe #69: stir-fried chicken and zucchini with ginger sauce

I’m continuing our challenge from 2013 and 2014 to make at least one new recipe from some of our newer cookbooks each month.  There’s a category on the blog for these posts called “recipe review 2015.”

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Recipe:  Stir-fried Chicken and Zucchini with Ginger Sauce from The Complete America’s Test Kitchen TV Show Cookbook 2001-2013, (page 387)

• when did we make this? Tuesday, August 11, for supper.
• did we change anything?  I used white wine instead of sherry.
• what did we like?  I love ginger, so I especially liked the sauce.  Husband agreed that it was a delicious dish.  I love that I have yet another way to use zucchini from my garden!
• what didn’t we like?   Nothing,.
• will we make it again (any changes in the future)?  Yes!

 

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ATK recipe #68: zucchini parmesan

I’m continuing our challenge from 2013 and 2014 to make at least one new recipe from some of our newer cookbooks each month.  There’s a category on the blog for these posts called “recipe review 2015.”

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Recipe:  Eggplant Parmesan, made with zucchini from The Complete America’s Test Kitchen TV Show Cookbook 2001-2013, (page 295-296)

A friend of mine told me that she’d made this substitution recently, as we discussed the prodigious output of my zucchini plant.  As soon as she mentioned it, I knew I just had to try it!  I was not disappointed!

It was so much work to make the tasty little breaded zucchini rounds that I just had to stop and take a photo before I covered up the layers with the final sprinkling of cheese!

• when did we make this? Saturday, August 8, for supper.
• did we change anything?  Well, the most obvious thing is that I substituted zucchini for the eggplant.  It was amazing!  So much better than eggplant.  I also added a little bit of sugar to the sauce, because I thought without it, the tomatoes were too bitter.
• what did we like?  Oh my, this dish is delicious!  I loved the slight spice of the sauce paired with the cheese and the amazing oven-fried zucchini slices.  I think the zucchini makes it more delicate than with eggplant, and I love that I have another way to enjoy the bounty from my garden.  
  
• what didn’t we like?   Wow, this is a time-intensive and work-intensive recipe.  This is certainly not a weeknight meal!
  
• will we make it again (any changes in the future)?  Even though it was a LOT of work, I think we’ll be making this in the future, but for special occasions!

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ATK recipe #67: skillet chicken and rice with broccoli and cheddar

I’m continuing our challenge from 2013 and 2014 to make at least one new recipe from some of our newer cookbooks each month.  There’s a category on the blog for these posts called “recipe review 2015.”

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Recipe:  Skillet Chicken and Rice with Broccoli and Cheddar from The Complete America’s Test Kitchen TV Show Cookbook 2001-2013, (page 58)

• when did we make this? Wednesday, August 5, 2015, for supper.
• did we change anything?  I didn’t have enough long-grain rice, so I supplemented what I did have with some sushi (medium-grain) rice.  It didn’t make any noticeable difference to the cooking time or the taste!
• what did we like?  This dish has fantastic flavor.  It’s definitely not bland!
  
• what didn’t we like?    Nothing!
  
• will we make it again (any changes in the future)?  Yes!

 

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ATK recipe #66: skillet curried chicken and rice

I’m continuing our challenge from 2013 and 2014 to make at least one new recipe from some of our newer cookbooks each month.  There’s a category on the blog for these posts called “recipe review 2015.”

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Recipe:  Skillet Curried Chicken and Rice from The Complete America’s Test Kitchen TV Show Cookbook 2001-2013, (page 58)

ATK Skillet Curry Chicken and Rice– super YUM

• when did we make this? Friday, June 26, 2015, for supper.
• did we change anything?  No.
• what did we like?  Wow, this recipe is so delicious!  We just kept raving about it, and we had to work out a sharing agreement for the leftovers! 🙂  The combination of the curry spices, the sweetness of the raisins and peas, and the savory, moist chicken was amazing.  I think this is our favorite of the chicken-and-rice skillet recipes.
  
• what didn’t we like?    Nothing.
  
• will we make it again (any changes in the future)?  Absolutely!

 

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ATK recipe #65: super-crispy oven-fried fish

I’m continuing our challenge from 2013 and 2014 to make at least one new recipe from some of our newer cookbooks each month.  There’s a category on the blog for these posts called “recipe review 2015.”

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Recipe:  Super-Crispy Oven-Fried Fish from The Complete America’s Test Kitchen TV Show Cookbook 2001-2013, (page 190)

• when did we make this? Tuesday, June 9, 2015, for supper.
• did we change anything?  No.
• what did we like?  The coating is very crispy and flavorful.  We definitely enjoyed the fish.
  
• what didn’t we like?  The raw shallots in the coating were a little bit strong, so I had a stomachache later (sadly, I don’t do well with raw onion-like foods).  
  
• will we make it again (any changes in the future)?   I would like to make this again, to expand our seafood recipe repertoire.  However, I would like to figure out a way to soften the shallot flavor a bit– maybe saute them?

 

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ATK recipe #64: cornbread

I’m continuing our challenge from 2013 and 2014 to make at least one new recipe from some of our newer cookbooks each month.  There’s a category on the blog for these posts called “recipe review 2015.”

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Recipe:  All-Purpose Corn Bread from The Complete America’s Test Kitchen TV Show Cookbook 2001-2013, (pages 550-551)

• when did we make this? Saturday, May 16, 2015, for supper with friends.
• did we change anything? Not really, though I substituted powdered buttermilk for the regular buttermilk.
• what did we like?  Tender crumb, and savory while being sweet!  Surprisingly (and delightfully) moist.  A great combination.  
  
• what didn’t we like?  Nothing 🙂
  
• will we make it again (any changes in the future)?   Yes.  No changes necessary!

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ATK recipe #63: grilled fajitas (chicken and steak)

I’m continuing our challenge from 2013 and 2014 to make at least one new recipe from some of our newer cookbooks each month.  There’s a category on the blog for these posts called “recipe review 2015.”

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Recipe:  Chicken Fajitas and Steak Fajitas for a Charcoal Grill from The Complete America’s Test Kitchen TV Show Cookbook 2001-2013, (pages 356-359)

no photo because I totally forgot! 

Husband, amazing man that he is, stood outside in a torrential downpour to finish the grilling.  The heavens opened just as he put the meat and vegetables on the fire, but he dedicatedly tended it and still managed to get perfectly grilled meat.

 We had to finish the vegetables under the broiler; they were just vessels to collect rainwater!

 

• when did we make this? Saturday, May 16, 2015, for supper with friends.
• did we change anything? Not for the steak.  For the chicken, we opted not to use the extra marinade at the end– the chicken was so flavorful already!
• what did we like?  We especially liked the chicken– the meat was moist and tasty!
  
• what didn’t we like?  Nothing 🙂
  
• will we make it again (any changes in the future)?   Yes.  No changes necessary!

 

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