- Portion size 10 servings
- Credits : Lana Abbott
- 2 cups all purpose flour
- 2 1/2 teaspoons baking powder
- 1/8 teaspoon salt
- 1/3 cup shortening butter-flavoured
- 3/4 buttermilk
Bubbly Bacon and Butternut Dip IMAGE Image by: Bubbly Bacon and Butternut Dip IMAGE
Grating the squash takes a bit of effort but allows it to cook faster, saving you time in the end; you can speed up prep by using the grater attachment on your food processor. The dip is piping hot when it comes out of the oven, so let it cool slightly before serving. Use the cooling time to slice some fresh baguette and crudités for dipping.
In saucepan, cook bacon over medium heat, stirring occasionally, until lightly browned, about 5 minutes. Using slotted spoon, remove bacon to bowl.
Reserving 2 tsp fat, drain. Return reserved fat to pan. Add squash; cook over medium heat, stirring and adding 2 tbsp water when squash starts to stick, until softened, about 5 minutes. Add green onions and garlic; cook, stirring, until fragrant, about 1 minute. Remove from heat; stir in bacon. Scrape into bowl. Set aside.
In same saucepan, melt butter over medium heat. Add flour; cook, whisking constantly, for 1 minute. Whisk in milk, cream, pepper, salt and cayenne pepper; bring to boil, whisking often. Reduce heat and simmer, whisking, until thick enough to coat back of spoon, about 4 minutes. Stir in squash mixture, 1/2 cup of the Gruyère and the lemon juice.
Scrape into 2-cup ovenproof dish; sprinkle with remaining Gruyère. Broil for 4 minutes. Let stand for 5 minutes.
Tip from The Test Kitchen: Keep a close eye on the dip while it's broiling, as it can quickly go from bubbling and golden to overdone.
Makes 2 cups.
Vegetable Beef Noodle Soup image Image by: Vegetable Beef Noodle Soup image
Hearty simmered beef, vegetables and noodles always make for a warm welcome home on a cool night. Cooking the noodles in the soup thickens the broth and gives the dish that "stick to your ribs" feeling. They do soak up some of the broth, though, so you may want to add a bit of water to any leftovers before reheating to make them soupy again.
The Ultimate Eggs Benedict Image by: Angus Fergusson
The key to achieving the perfect hollandaise is to temper, or slowly heat, the egg yolks over simmering water; it will prevent them from curdling as you gradually whisk in the melted butter. To separate the egg yolks from their whites with ease, crack each egg into your hand, one at a time, and, over a bowl or sink, pass the yolk from one hand to the other, letting the egg white drain through your fingers.
Hollandaise Sauce: Cut 2 tsp of the butter into small cubes; refrigerate until ready to use.
Meanwhile, in saucepan, melt remaining butter over medium heat; skim off foam. Reduce heat to low; keep warm.
In heatproof bowl, whisk egg yolks with cold water until pale and foamy, about 1 minute. Place bowl over saucepan of gently simmering water; whisk until mixture is thickened and foamy and holds a ribbon for at least 6 seconds when whisk is lifted, about 5 minutes.
Remove from heat; whisk in cubed butter, 1 cube at a time, until melted. Slowly whisk in melted butter. Whisk in lemon juice, hot pepper sauce and salt. If needed, gently whisk in up to 1 tbsp warm water, 1 tsp at a time, to reach desired consistency. Place bowl over saucepan of hot water (off heat)
to keep warm.
Eggs Benedict: In large saucepan or deep skillet, add enough water to come 2 to 3 inches up side; bring to simmer over medium-high heat. Stir in vinegar.
Crack 1 egg into small cup; gently slide into pan. Reduce heat to low; cook until white is set yet yolk is still soft, about 3 minutes. Using slotted spoon, transfer to paper towel–lined baking sheet to dry. Repeat with remaining eggs.
While eggs are cooking, in large skillet, cook bacon over medium-high heat, turning once, until lightly browned, about 5 minutes.
Assembly: Top each English muffin half with 2 strips of the bacon and 1 egg. Spoon hollandaise over top.
Tip from The Test Kitchen: To keep the poached eggs warm while you're cooking any remaining eggs, place them in a bowl of warm water. Transfer them to a paper towel–lined plate to dry briefly before serving.
The Ultimate Cheesecake Image by: James Tse
This cake is so divine on its own that we skipped the expected sweet topping, but you can also serve it with fresh or cooked fruit, or a drizzle of chocolate or caramel sauce. Use an oven thermometer to ensure that your oven is properly calibrated; even a 25-degree fluctuation can cause the cheesecake to puff up and develop surface cracks.