Sweet and Sour Red Cabbage
- Portion size 2 servings
- Credits : janecfowler
- 6 cups shredded red cabbage
- 3 tablespoons butter
- 1/2 cup wine vinegar
- 1/4 cup brown sugar
Sweet and Sour Red Cabbage
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 Chicken Dumplings
Image by: Photography by James Tse
This one-pot meal is loaded with juicy chicken, smoky bacon, hearty potatoes and tender-crisp veggies. We like to call it comfort in a bowl.
Stew: In Dutch oven or large heavy-bottomed saucepan, cook bacon over medium heat, stirring occasionally, until crisp, about 6 minutes. Using slotted spoon, transfer bacon to bowl. Set aside.
In small bowl, reserve 3 tbsp of fat from pan (add olive oil if needed to make 3 tbsp). Discard any remaining fat. Set aside.
In same pan, heat oil over medium heat; cook mushrooms, stirring occasionally, until softened, about 7 minutes. Add to bowl with bacon.
In same pan, heat half of the reserved fat over medium heat; working in batches, cook chicken, turning once, until browned, about 3 minutes per side. Transfer chicken to separate bowl. Add 2 tbsp water to pan, scraping up browned bits. Scrape into bowl with chicken. Set aside.
In same pan, heat remaining reserved fat over medium heat; cook onions, carrots and celery, stirring occasionally, until onions are softened, about 10 minutes. Add garlic; cook, stirring, until fragrant, about 1 minute. Sprinkle in flour; cook, stirring often, until light golden, about 2 minutes.
Stir in broth and wine until smooth. Add potatoes, bay leaf, marjoram, savory, pepper and salt.
Return chicken and any accumulated juices to pan; bring to boil. Reduce heat to medium-low and simmer, stirring occasionally, until potatoes are fork-tender, about 20 minutes. Discard bay leaf.
Transfer chicken to cutting board. Using 2 forks, shred chicken into bite-size pieces. Return to pan. Stir in mushroom mixture, peas, cream, corn and parsley; bring to simmer.
Dumplings: While stew is simmering, in bowl, whisk together flour, parsley, chives, thyme, baking powder, baking soda and salt. Using pastry blender or 2 knives, cut in butter until mixture resembles fine crumbs with a few larger pieces. Stir in buttermilk to form sticky dough.
On large sheet of parchment paper, roll out dough into 7-inch long log; cut crosswise into 8 generous 3/4-inch thick rounds, reshaping if necessary. Add to stew; cook, covered and without lifting lid, until dumplings are no longer doughy underneath, about 15 minutes.
The Ultimate Chicken and Dumplings/
Herbed Wasabi Avocado Dressing Image by: Maya Visnyei
This creamy dressing is perfect for any summertime salad. Serve with baby gem lettuce, grilled shrimp and fresh tomatoes for the perfect alfresco dinner. Or, try spreading it onto wraps and sandwiches.
In blender, purée together avocado, yogurt, lime juice, honey, wasabi, salt and 6 tbsp water until smooth. Add cilantro and green onion; pulse until finely chopped. With motor running, add water, 1 tsp at a time, to reach desired consistency. (Make-ahead: Refrigerate in airtight container for up to 5 days.)
Makes about 3/4 cup
One-Pan Crispy Chicken with Roasted Veggies Image by: Angus Fergusson
Fresh herbs, lemon and a hint of cayenne transform simple cauliflower and inexpensive drumsticks into an elegant meal. Keep a close eye on the chicken once you set the broiler; it can quickly go from perfectly golden to burned if you aren't careful.
In small bowl, stir together parsley, tarragon, garlic, all but 1 tsp of the oil, the lemon juice and cayenne pepper. Set aside.
Sprinkle cauliflower and chicken with all but pinch each of the salt and pepper. Toss cauliflower with half of the parsley mixture; arrange on half of foil-lined rimmed baking sheet. Toss chicken with remaining parsley mixture; spread on other half of baking sheet. Bake in 450°F oven, turning once, for 20 minutes.
Toss green beans with remaining oil, salt and pepper; add to baking sheet alongside cauliflower, rearranging to fit. Bake until vegetables are tender and juices run clear when chicken is pierced, about 6 minutes. Remove vegetables to plate; keep warm. Broil chicken, turning once, until golden, about 4 minutes. Serve with vegetables.