Cook's Illustrated, Revisited
I get a subscription to Cook's Illustrated, the magazine. If you haven't been exposed to it, this magazine/reference is a collection of recipes that the Cook's kitchen has tested and tried to determine what is the best method of cooking. Also, it has fun tips for cooking and kitchen stuff- like how to keep fresh herbs fresh (cut them up, freeze them in ice cube trays with a little water) and what is the best type of grill pan on the market, for instance.
I've been feeling that this magazine is an untapped resource in my apartment I don't use it as a recipe collection, like a cookbook, but use it as leisure reading material. No Longer!!! I have made an agreement with myself (and marsh) that I/We will attempt one recipe from each issue, difficult or easy. This month, I will attempt, "Stuffed Porkchops" with the pinenut/spinach filling. Marsh will attempt "Avocado Dressing" Interested?
I've been feeling that this magazine is an untapped resource in my apartment I don't use it as a recipe collection, like a cookbook, but use it as leisure reading material. No Longer!!! I have made an agreement with myself (and marsh) that I/We will attempt one recipe from each issue, difficult or easy. This month, I will attempt, "Stuffed Porkchops" with the pinenut/spinach filling. Marsh will attempt "Avocado Dressing" Interested?
posted by rrose @ 10:28 AM
2 Comments:
At 11:18 AM,
mandy said…
I just made the chocolate cupcakes from the last issue and they were absolutely divine. Highly recommended.
At 11:02 AM,
rrose said…
I have completed my mission. Preparation of "How to Stuff a Pork Chop" is finished. Wow, it was tasty. I used the Spinach and Fontina Stuffing with pine nuts (not the red onion jam stuffing with port, pecans and dried fruit).
I usually don't eat pork products. As my bro says, "i dont eat bone-in-meat meat" but I though I would try this recipe since it seemed kind of difficult and a method I've never tried before.
The article explains how to cut (1") and brine the chop and then stuff. A lemon slice is used to keep the stuffing in and it also flavors it slightly. Very good, I recommend it.
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