We’re big cauliflower lovers in the Food Network test kitchen, but we understand not everyone shares our enthusiasm. To recruit more fans for our cruciferous friend, we steamed and pureed it for the Super-Stuffed Baked Potatoes on page 70 of Food Network Magazine’s October issue. We didn’t have to use sour cream because of the creaminess of the cauliflower. Plus, it added fiber, calcium and vitamin C. We also turned to cauliflower to replace the meat in the Spicy Vegetarian Chili from the magazine’s January/February 2012 issue, page 106: We coarsely grated it raw and stirred it in at the end. Use pureed cauliflower to thicken soups, or add it to a dip to replace some of the fat.
Risotto is perfect for a special weekend dinner. Until I started working in the test kitchen here at Food Network, I would have never attempted it for a weeknight dinner. That was until Katherine Alford (Vice President Food Network Test Kitchens) introduced me to risotto made in a pressure cooker.
I was skeptical at first. Using a pressure cooker cuts out one of the most important steps: stirring and slowly adding hot stock, coaxing the starch out from rice to make a creamy, luscious risotto. But I gave the pressure cooker a try one Monday night and had risotto ready for dinner in 25 minutes. It wasn’t far off from its traditional counterpart: creamy, toothsome and took only a fraction of the time and effort. Here is how a pressure cooker works: The steam given off by liquids in a well-sealed pressure cooker is trapped, and as pressure builds the temperature rises significantly compared to normal stove-top cooking. These higher temperatures cook food evenly and quickly.
Tip: Be sure to read your manufacturer’s instructions before using your pressure cooker for the first time.
If you have 5 minutes, then you have time to make a healthy snack (one of my personal favorites). Toast 1 slice of whole grain bread, rub with the cut-side of a halved garlic clove and then with a halved plum tomato. Drizzle with extra-virgin oliv...
Planning ahead is key for healthy cooking. Keep your kitchen stocked with simple, inexpensive ingredients and weeknight cooking will be much easier (and more fun!). Here’s what the experts in Food Network Kitchens have in their kitchens:
1. Eggs: ...
You’d never know it, but while testing recipes for Food Network Magazine’s September issue, we used prunes to make these Chocolate Cupcakes With Meringue Frosting from page 68 extra moist (pictured above).
Prunes have earned an unfair reputation, but this dried fruit amazed us: It allowed us to lower the sugar and fat in the recipe, and added tons of health benefits. (Plus, you could hardly taste them!) Prunes are a great source of potassium and magnesium and they’re an easy way to increase your daily fiber intake. One serving (about 5 prunes) has 3 grams of fiber, 293 mg of potassium and 16 mg of magnesium — all for less than 100 calories.
We’re hard at work in the test kitchen months before grilling season starts. We often find ourselves developing summertime favorites in the middle of winter, and finding a spot to grill (sometimes in the snow) can be challenging. I’m lucky enough to have a backyard and both a gas and charcoal grill, so I volunteer on occasion to bundle up and test recipes from home to ensure accuracy.
Here are some tips I picked up this past winter while testing recipes for the June issue of Food Network Magazine.
5 Tips for Successful Grilling:
1. Get organized. Make sure everything you need is organized and within reach of your grilling command station. Using a small baking sheet is a great way to keep sauces, seasonings, timers, thermometers, recipes and miscellaneous equipment nearby and ready.
2. Invest in a thermometer. If you’re cooking larger, more expensive cuts of meat using a thermometer can help with accurate cooking temperatures — so you don’t overcook that pricey steak. We in the test kitchens like digital instant-read thermometers.
1. Pick the right day: Avoid making fudge on humid days. It can actually absorb the extra moisture in the air, making fudge softer.
2. Test your thermometer: It’s important your candy thermometer is accurate. Testing this is simple: Place your thermometer in a pot of boiling water (be careful not to let the bulb touch the bottom of the pan); it should read 212 degrees F or 100 degrees C. If the thermometer is off, be sure to add or subtract the difference while cooking.
3. Use the right pan: Be sure to use a heavy-bottomed pan to prevent scorching while cooking. It’s also important to use the size pan specified in the recipe.