Author: chefalice
A snackable chip made from beets has become another popular alternative to potato chips. Beet chips sounded delightful, but we were skeptical about getting truly crisp results without any special equipment. Indeed, many of the recipes we tested produced chips that were leathery and floppy, or overcooked and bitter. We knew that crispness depended on extracting as much moisture as possible from the beets. To do this without overcooking the chips, we tried lightly salting them to draw out some water and it worked, extracting almost 2 tablespoons before cooking. We then tried microwaving the beets, which is a popular…
A nutritious alternative to potato chips, kale chips have recently become all the rage. But store-bought versions are often deep fried and loaded with salt, and homemade ones never turn out crispy enough. We wanted a light-as-air, earthy kale chip that remained crispy. We discovered three keys to getting kale chips to the perfect texture. First, we lengthened the cooking time and lowered the oven temperature to mimic the effects of a dehydrator. Next, we baked the kale on wire racks to allow the oven air to circulate above and beneath the leaves. Finally, we started with completely dry leaves…
This stick-to-your-ribs African-style butternut squash chili features bold spices, a hefty amount of garlic and ginger, and aromatic coconut milk. We roasted the squash with chopped onions until both the squash and the onions started to brown at the edges, giving the soup a strong backbone of flavor. We pureed a portion of the roasted vegetables with dryroasted peanuts for a rich, smooth base to our soup. We sautéed sweet bell pepper and spicy jalapeño and briefly bloomed a trio of warm spices before adding in the liquid. A combination of diced tomatoes and coconut milk made a creamy but…
Black bean chili should be primarily about the beans they should be creamy, tender, and well seasoned. Knowing that dried beans supply superior texture, we looked for ways to boost the meaty flavor of the chili. The answer was white mushrooms, which also lent plenty of body. Whole cumin seeds and minced chipotles added depth and smokiness, and a surprise addition, toasted mustard seeds, provided more complexity. Served with a spritz of lime and a sprinkle of minced cilantro, this rich, hearty chili was so satisfying that no one missed the meat. We strongly prefer the texture and flavor of…
These fajitas are as beautiful to look at as they are delicious to eat. What’s more festive and fun than a sizzling pan full of food, ready to be devoured? If you have a cast-iron fajita pan, go ahead and use that, but it works just as well in a standard pan.
Korean Short Ribs, or galbi, appeal to everyone. To serve, place a bit of the meat in a lettuce leaf, top it with extra sauce and scallions, then pop it in your mouth and repeat. After a few tries, you, too, will be crushing it, galbistyle. This recipe translates perfectly to outdoor cooking.
This sweet sculpture is thing of beauty. If only your guests knew just how easy it was to make… shhhhh. Not only is it delicious, it gladdens my Scottish heart because it means no more wasted pandoro at Christmas time. I love to get them as gifts but there’s only so much Italian cake you can have with a cup of tea.