Posts for March 27th 2013
We've got a new partnership with the recipe, equipment, and product testing gurus at America's Test Kitchen. They'll be sharing some of their time-tested recipes and technical expertise with us weekly. Today, America's Test Kitchen demonstrates how super-crunchy Japanese panko dresses up a spectacular Spring centerpiece: baked ham.
When we want to dress up a ham, we usually turn to a sweet glaze. But for this recipe, we decided to try something a bit different: a crumb coating, which is a popular way to prepare ham in Sweden.
But we quickly discovered that this seemingly simple recipe wasn't as easy as just pressing some bread crumbs into the exterior of the ham. Our first tries resulted in dry meat, soggy crumbs, and a coating that didn't stay put once we started slicing. We had to figure out how to keep the ham moist, the crumbs dry, and the two components adhered to each other.
We started with the meat. We covered a sliced, room-temperature ham in an oven bag and baked it at a gentle 325 degrees. The room-temperature ham heats up faster, with less time to dry out; the low temperature cooks the ham gently while the bag traps steam, guaranteeing a humid environment that keeps the ham moist and reduces cooking time.
To prevent the bread crumbs from sogging out while in the oven, we applied them at the end of cooking. As the crumbs cook, they absorb moisture from the ham, so pressing them onto the ham at the tail end of cooking gave them enough time to brown, but not enough time to get soggy. Super-crunchy Japanese-style bread crumbs stayed crispier than homemade or other dried crumbs. And to keep the crumbs attached to the meat, we put together a flavorful glaze with the sticking power of Krazy Glue.
See the recipe when you keep reading.
Who says Easter baskets are just for kids? The Spring holiday is a great time to give grown-ups artisan goods and thoughtful gifts; that's why we've searched the web for the perfect mix of treats. You won't find one egg or bunny in sight, but all our finds — from page flags to spices — reflect that Easter spirit all the same.
Ruth Reichl has described matzo brei as "one of life's perfect foods," and I couldn't agree more. After all, what's more comforting than a meal composed of reassuring ingredients like butter, eggs, and crackers? Still better is this nontraditional version of the Ashkenazi dish that's inspired by yet another Passover favorite: lox, eggs, and onions. Even if you don't observe the holiday, consider this scramble of sorts for your next breakfast. It's ideal with sweet (try drizzling it with a bit of honey) and savory (topped with a dollop of sour cream) — and it takes 10 minutes to make. Want the recipe? Then read on.
Nowruz, the Persian New Year, kicked off last week, and we want to honor the big celebration the best way we know how — with food. Here, get the scoop on dishes that are popular both in Iran and here in the US, because you might be familiar with kebabs, but have you ever heard of fesenjoon or baghali polo? We have a feeling once you click through, you'll want to make the flavor-packed meals in your own kitchen — because if there's one word that does not describe Persian food, it's boring.
Neon pink stalks of rhubarb and sweet and snappy peas may be nature's cue that Spring has sprung, but I don't quite process the transition until I've sunk my teeth into my first sugar-crusted Peep of the season. Sure, Just Born has branched out with seasonal variations as of late — we were particularly fond of a gingerbread iteration that debuted this Winter — but it's a tall order to top the classic that I, like many, grew up with. Now, without giving too much away, I'd argue that they've done just that with their latest offering: a confetti-bedecked Vanilla Créme Peep to celebrate the company's 60th anniversary.
- Morimoto: "Sometimes I want to quit Iron Chef" — Zagat
- Are we seeing the death of the entrée? — Eater
- Louisiana Catholic archbishop declares alligator seafood for Lent — Delish
- Charred lemons have untapped potential — Tasting Table
- Eat your way through New Orleans in three minutes — HuffPost Taste
- Prosciutto palmiers? Yes, please! — Chow
- A diner responds to the restaurant who Twitter-shames no-shows — Grub Street Los Angeles
Keeping your kitchen tidy isn't as easy as it sounds. There are so many different tools and essentials that all need to be kept within reach. To help solve the age-old issue, we've rounded up some items that will put the space in order. Snatch them up to make Spring-cleaning a cinch!
For a creative take on the traditional meal, feast your eyes on this spaghetti squash pad thai by crccooks.
Spaghetti squash pad thai. A healthy, fun, and easy spin on the classic pad thai dish. Vegetarian and gluten-free!
For more — and the recipe — visit his blog, and then be sure to share your food photos via POPSUGAR Social or by starting your own blog. If you're on Instagram, then chime in on the conversation with the hashtag #savorysight.