- Portion size 4 servings
- 1 lb rapini
- 1 pinch salt
Steak and Broccoli Stir-Fry Image by: Stacey Brandford
The secret to a perfectly cooked beef stir-fry is placing the steak in the freezer before slicing it. That way, the meat will become nice and firm, allowing you to cut the meat into thin, even slices with ease.
Place beef in freezer until firm, about 20 minutes. Thinly slice across the grain.
Meanwhile, in small bowl, whisk together oyster sauce, chili garlic sauce, half each of the salt and pepper and 1/3 cup water. Set aside.
In bowl, toss together beef, garlic, egg yolk, cornstarch and remaining salt and pepper.
In large nonstick skillet or wok, heat 1 tsp of the oil over medium-high heat; stir-fry half of the beef mixture until browned, about 3 minutes. Transfer to plate. Repeat with 1 tsp of the remaining oil and the remaining beef mixture.
In same pan, heat remaining oil over medium-high heat; stir-fry onion and mushrooms until onion is golden and mushrooms are softened, about 5 minutes. Add broccoli, red pepper and 2 tbsp water; stir-fry until broccoli is tender-crisp, about 8 minutes. Return beef and any accumulated juices to pan. Stir in oyster-sauce mixture; cook, stirring, until slightly thickened, about 1 minute.
White Sourdough Boule Image by: James Tse
You'll need only a half batch of Sourdough Starter to make this tasty loaf. Pass on the remaining starter—along with instructions on how to feed it—to friends so they can make their own sourdough bread at home. Serve the boule with our easy Cultured Butter (see recipe, below).
In large bowl using wooden spoon, stir starter with 3/4 cup of the warm water until combined. Stir in 1 1/2 cups of the flour until smooth; cover with plastic wrap. Let rise at room temperature for 12 hours. (Make-ahead: Let rise for up to 24 hours.)
Stir in remaining warm water. Stir in 1 3/4 cups of the remaining flour and the salt. Turn out onto floured work surface. Knead dough, dusting with as much of the remaining flour as needed to prevent sticking, until smooth and elastic, about 8 minutes. Place in greased bowl, turning to grease all over; cover with plastic wrap. Let rise in warm draft-free place until tripled in size, about 2 hours.
Punch down dough; turn out onto floured work surface. Knead dough about 10 times to remove air bubbles; cover with tea towel. Let rest for 10 minutes.
Line 12-cup bowl with tea towel; dust with some of the remaining flour. Shape dough into ball. Place, seam side up, in bowl; cover with clean tea towel. Let rise in warm draft-free place until doubled in size, about 1 1/2 hours.
Dust rimless baking sheet with cornmeal. Place dough, seam side down, on pan. Whisk egg with 1 tbsp water; brush over dough. Using serrated knife or kitchen scissors, cut three 1/2-inch deep slashes in top. Sprinkle with 1 tsp of the remaining flour. Bake in 425°F oven until golden and loaf sounds hollow when tapped, 35 to 40 minutes. Let cool on rack for 45 minutes.
In 8-cup container, stir together 2 cups all-purpose flour, 1 cup warm water (100°F) and 1/4 tsp active dry yeast; cover with plastic wrap. Let rise at room temperature until tripled in size, about 8 hours. (Make-ahead: Let rise for up to 24 hours.) Refrigerate for 3 days. Stir in 1/2 cup each all-purpose flour and water; cover and refrigerate for 3 days. Makes 1 batch.
Tip from The Test Kitchen: Feeding the Sourdough Starter with flour and water is essential to keeping the yeast active. To feed, stir in 1 1/4 cups all-purpose flour and 3/4 cup water or milk. Refrigerate for at least 2 days or for up to 1 week. Repeat feeding once a week until ready to use.
Change it up: Sourdough Loaves
Follow first 2 paragraphs of White Sourdough Boule recipe as directed. Divide dough in half. Using floured hands, press into two 1-inch thick circles. Fold each circle, 1 1/2 inches from edge farthest from you, pressing with hands; repeat folding, pressing each into torpedo shape. Pinch seams to seal. Dust rimless baking sheet with cornmeal. Place dough, seam side down and 4 inches apart, on pan; cover with clean tea towel. Let rise until doubled in size, about 1 1/2 hours. Using scissors, cut 3 slashes crosswise on surface of each. Whisk egg with 1 tbsp water; brush over dough. Sprinkle with 1 tsp of the remaining flour. Bake in 425°F oven until golden and loaves sound hollow when tapped, about 25 minutes. Let cool on rack for 45 minutes.
Get the recipe for our Cultured Butter.
Slow Cooker Classic Baked Beans IMAGE Image by: Slow Cooker Classic Baked Beans IMAGE
Soaking dried beans before boiling them speeds up their cooking time and prevents them from splitting. Simply place the beans in a large bowl, cover with about three inches of water and let stand at room temperature for 24 hours. If you don't have dried beans, substitute with eight cups of canned no-salt-added navy beans, and skip the first paragraph.
The Ultimate Banana Bread Image by: Jeff Coulson
The aroma of baking banana bread is enough to drive just about anyone wild with anticipation. Our best version— made using the surprising (and mysteriously effective) technique of "marinating" the bananas in a buttermilk and baking soda blend—delivers on all counts. It's moist, buttery, sweet and chockfull of banana flavour.