AMERICA`S TEST KITCHEN SupER bowl RECIpES

from
AMERICA’S TEST KITCHEN
Super Bowl
Recipes
america’s Test kitchen su per bow l recipes
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© 2011 America’s Test Kitchen. All rights reserved. cover Photography: Johansen Krause
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america’s Test kitchen su per bow l recipes
contents
Bacon-Cheddar Potato Skins. . . . . . . 1
Creamy Herbed Spinach Dip. . . . . . . 2
Roasted Sweet Potato Wedges . . . . . 3
Slow-Cooker Sticky Wings . . . . . . . 4
© 2011 America’s Test Kitchen. All rights reserved. cover Photography: Johansen Krause
Open-Faced Sausage Sandwiches. . . . 5
Peanut Blossom Cookies. . . . . . . . . . 6
Chewy Brownies . . . . . . . . . . . . . . . 7
america’s Test kitchen su per bow l recipes
Bacon-Cheddar Potato Skins
Makes 16 potato skins
The potatoes can be cooked, scooped, and refrigerated in an
airtight container for two days before proceeding with the
recipe. Serve with sour cream and sliced scallions, if you like.
4 russet potatoes, scrubbed
6 slices bacon, chopped
Salt and pepper
1 cup shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
1 tablespoon cornstarch
© 2011 America’s Test Kitchen. All rights reserved. Photography: Keller + Keller, Johansen Krause, Carl Tremblay
1. MICROWAVE POTATOES: Adjust oven rack to uppermiddle position and pre heat oven to 475 degrees. Set
rimmed baking sheet inside oven. Prick potatoes all over
with fork, place on paper towel, and microwave until tender,
10 to 15 minutes, turning potatoes over after 5 minutes.
2. FRY BACON: Cook bacon in large skillet over
medium heat until crisp, about 8 minutes. Reserve
2 teaspoons bacon fat, then transfer bacon to paper towel–
lined plate. Blot bacon with paper towels to remove excess
grease.
3. CRISP SKINS: Quarter potatoes lengthwise, let cool
5 minutes, and then scoop out most of flesh (reserve for
another use), leaving ¼-inch layer of potato flesh. Brush
exterior of potatoes with reserved bacon fat and season
with salt and pepper. Transfer potatoes, skin side down, to
preheated baking sheet and bake until golden brown and
crisp, 15 to 20 minutes.
4. FILL SKINS: Combine cheeses, cornstarch, half of
bacon, ½ teaspoon salt, and ¼ teaspoon pepper in bowl.
Remove potato shells from oven and top with cheese
mixture. Return to oven and bake until cheese melts,
2 to 4 minutes. Transfer skins to paper towel–lined plate and
sprinkle with remaining bacon. Serve.
1
america’s Test kitchen su per bow l recipes
Creamy Herbed Spinach Dip
Makes about 1½ cups
Partial thawing of the spinach produces a cold dip that can
be served without further chilling. If you don’t own a microwave, the frozen spinach can be thawed at room temperature
for 1½ hours then squeezed of excess liquid. The garlic must
be minced or pressed before going into the food processor;
otherwise, the dip will contain large chunks of garlic.
10 ounces frozen chopped spinach
½ cup sour cream
½ cup mayonnaise
2 tablespoons thinly sliced scallions,
1 tablespoon chopped fresh dill leaves
white parts only, from 3 medium scallions
½ cup packed flat-leaf parsley leaves
1 small garlic clove, minced or pressed through
© 2011 America’s Test Kitchen. All rights reserved. Photography: Keller + Keller, Johansen Krause, Carl Tremblay
garlic press (about 1 teaspoon)
¼ teaspoon hot pepper sauce, such as Tabasco
½ teaspoon salt
¼ teaspoon ground black pepper
½ medium red bell pepper, diced fine
(about ¼ cup)
1. Thaw spinach in microwave for 3 minutes at
40 percent power. (Edges should be thawed but not warm;
center should be soft enough to break apart into icy
chunks.) Squeeze partially frozen spinach of excess water.
2. In food processor, process spinach, sour cream,
mayonnaise, scallions, dill, parsley, garlic, hot pepper
sauce, salt, and pepper until smooth and creamy, about 30
seconds. Transfer mixture to medium bowl and stir in bell
pepper; serve. (Dip can be covered with plastic wrap and
refrigerated up to 2 days.)
VARIATION
Spinach Dip with Blue Cheese and Bacon
Makes about 1½ cups
If making this dip in advance, hold off on sprinkling the bacon
over it until just before serving.
Cut 3 slices bacon into ¼-inch pieces and fry in small
skillet over medium-high heat until crisp and browned,
about 5 minutes; using slotted spoon, transfer to paper
towel–lined plate and set aside. Follow recipe for Creamy
Herbed Spinach Dip, omitting dill, hot pepper sauce, salt,
and red bell pepper, and processing 1½ ounces crumbled
blue cheese (about ⅓ cup) along with spinach. Adjust
seasoning with salt; before serving, sprinkle bacon over dip.
2
america’s Test kitchen su per bow l recipes
Roasted Sweet Potato Wedges
Serves 4 to 6
Let the potatoes cool for 10 minutes after the first bake before
tossing with the oil (hot potatoes will stick to the pan).
3 medium sweet potatoes
© 2011 America’s Test Kitchen. All rights reserved. Photography: Keller + Keller, Johansen Krause, Carl Tremblay
(about 2 pounds), peeled
1 tablespoon vegetable oil
2 teaspoons sugar
½ teaspoon salt
¼ teaspoon pepper
1. Bake potatoes: Adjust oven rack to middle
position and heat oven to 325 degrees. Cut each potato
in half crosswise, then cut each half into 6 to 8 wedges.
Arrange wedges on wire rack set inside rimmed baking
sheet and bake until just tender, about 30 minutes. Remove
potatoes from oven and increase heat to 475 degrees. Wipe
off baking sheet and return to oven. Cool potatoes on wire
rack 10 minutes.
2. BROWN potatoes: Gently toss potatoes with oil,
sugar, salt, and pepper in large bowl. Remove baking sheet
from oven. Arrange potatoes in single layer on hot sheet
and roast, flipping once, until deep golden brown, 15 to 20
minutes. Serve.
VARIATION
Curry Roasted Sweet Potato Wedges
VARIATION
Caribbean-Spiced
Roasted Sweet Potato Wedges
Serves 4 to 6
Serves 4 to 6
cumin, and ¼ teaspoon ground ginger to potatoes as they are
Prepare Roasted Sweet Potato Wedges, adding ¾ teaspoon
tossed in step 2.
Prepare Roasted Sweet Potato Wedges, adding 1 teaspoon
curry powder, 1 teaspoon ground coriander, ½ teaspoon ground
ground allspice, ¾ teaspoon dried thyme, ½ teaspoon garlic powder, ¼ teaspoon ground cinnamon, and ⅛ teaspoon
cayenne pepper to potatoes as they are tossed in step 2.
VARIATION
Cumin-Lime
Roasted Sweet Potato Wedges
Serves 4 to 6
Prepare Roasted Sweet Potato Wedges, adding 2 teaspoons
grated lime zest, 1½ teaspoons ground cumin, and ½ teaspoon
garlic powder to potatoes as they are tossed in step 2.
3
america’s Test kitchen su per bow l recipes
Slow-Cooker Sticky Wings
Serves 12
In step 3, the oven rack should be 10 to 12 inches from the
broiler element. Don’t wander off while the wings are in the
oven.
1 (3-inch) piece fresh ginger, peeled and chopped
4 garlic cloves, peeled
¾ cup packed dark brown sugar
¼ cup soy sauce
½ teaspoon cayenne pepper
4 pounds chicken wings, halved at joint and
¼ cup water
¼ cup tomato paste
© 2011 America’s Test Kitchen. All rights reserved. Photography: Keller + Keller, Johansen Krause, Carl Tremblay
wingtips removed
1. MAKE RUB: Pulse ginger, garlic, ¼ cup sugar,
1 tablespoon soy sauce, and ¼ teaspoon cayenne in food
processor until finely ground. Add mixture to slow cooker
insert. Add chicken and toss until combined.
2. COOK AND COOL: Cover and cook on low until fat
renders and chicken is tender, 3 to 4 hours. Using slotted
spoon, remove wings from slow cooker and transfer to clean
large bowl (discard liquid in slow cooker). Let wings cool
20 minutes (or cool briefly and refrigerate up to 24 hours).
3. SAUCE AND BROIL: Adjust oven rack to lowermiddle position and heat broiler. Set wire rack inside rimmed
baking sheet and spray rack with baking spray. Whisk water,
tomato paste, remaining sugar, remaining soy sauce, and
remaining cayenne in bowl. Add half of sauce to bowl with
cooled wings and toss gently to coat. Arrange wings, skin side
up, on prepared rack. Broil until wings are lightly charred and
crisp around edges, 10 to 15 minutes. Flip wings, brush with
remaining sauce, and continue to broil until well caramelized,
about 3 minutes. Serve.
4
america’s Test kitchen su per bow l recipes
Open-Faced Sausage
Sandwiches
Serves 4
Look for a large round loaf of Italian bread, which will produce
substantial slices. Use spicy or sweet sausage or a mix of both.
2 tablespoons red wine vinegar
1 small garlic clove, minced
½ teaspoon Dijon mustard
Salt and pepper
⅓ cup extra-virgin olive oil
2 large red bell peppers (or 1 red and 1 green
1 large red onion, cut into 1½-inch pieces
© 2011 America’s Test Kitchen. All rights reserved. Photography: Keller + Keller, Johansen Krause, Carl Tremblay
pepper), seeded and cut into 1½-inch pieces
1 pound Italian sausage, cut into 1-inch pieces
8 slices Italian peasant bread, cut 1-inch thick
1 (7-ounce) package ready-mix salad greens
1. Whisk vinegar, garlic, mustard, and salt and pepper
to taste together in small bowl. Whisk in oil. Toss peppers
and onions with 2 tablespoons dressing in bowl and season
with salt and pepper. Thread onion, pepper, and sausage
onto four 12-inch metal skewers.
2. Grill over medium fire, turning skewers as needed,
until sausage is well browned, about 9 minutes. Add
bread slices to grill and cook until grill-marked, about 1½
minutes per side. Remove bread and skewers from grill.
3. Drizzle each bread slice with ½ teaspoon dressing.
Toss greens with remaining dressing in large bowl and
season with salt and pepper to taste. Place 2 slices grilled
bread on each of 4 plates. Mound salad over and around
bread. Place one skewer on each plate. Serve.
5
america’s Test kitchen su per bow l recipes
Peanut Blossom Cookies
makes about 8 dozen
Any Hershey’s Chocolate Kiss—dark, milk, white, or “Hugs”—
works in this recipe. For best results, the cookies should be
baked on the middle rack, one baking sheet at a time. This
recipe can be cut in half.
2¾ cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon baking powder
1 cup roasted, salted peanuts
16 tablespoons (2 sticks) unsalted butter,
softened but still cool
¾ cup packed dark brown sugar
¾ cup granulated sugar
1 cup creamy peanut butter
2 large eggs, at room temperature
2 teaspoons vanilla extract
96 Hershey’s Chocolate Kisses
© 2011 America’s Test Kitchen. All rights reserved. Photography: Keller + Keller, Johansen Krause, Carl Tremblay
(from two 1-pound bags), wrappers removed
1. Adjust oven rack to middle position and heat oven to
350 degrees. Line two baking sheets with parchment paper.
2. Whisk 1¾ cups flour, salt, baking soda, and baking
powder together in medium bowl. Process remaining
1 cup flour and peanuts in food processor until ground,
about fifteen 1-second pulses, then stir into flour mixture.
3. Beat butter and sugars together in large bowl with
electric mixer at medium-high speed until fluffy, about
3 minutes. Add peanut butter and continue to beat until
combined. Add eggs, one at a time, beating after each
addition, until incorporated, about 30 seconds, then beat in
vanilla, stopping to scrape down sides of bowl, if necessary.
Reduce speed to low, add flour mixture in two batches, and
mix until incorporated. Cover bowl and refrigerate dough
until stiff, about 30 minutes.
4. Roll 1-inch balls of dough and space 2 inches apart
on baking sheet. Bake until just set and beginning to crack,
9 to 11 minutes, rotating baking sheet from front to back
halfway through baking (while cookies are baking, place
additional balls of dough on second baking sheet). Working
quickly, remove baking sheet from oven and firmly press
one Kiss in center of each cookie. Return baking sheet
to oven and bake until lightly golden, about 2 minutes.
Transfer baking sheet to wire rack to cool for 5 minutes,
then transfer cookies directly to wire rack to finish cooling. Repeat rolling and baking remaining cookies. Cool
completely. (Cookies will be cool enough to eat after about
30 minutes, but Kisses will take 2 hours to set completely.)
6
america’s Test kitchen su per bow l recipes
Chewy Brownies
makes twenty-four 2-inch brownies
For the chewiest texture, it is important to let the brownies cool
thoroughly before cutting. If your baking dish is glass, cool the
brownies 10 minutes, then remove them promptly from the
pan (otherwise, the superior heat retention of glass can lead to
overbaking). While any high-quality chocolate can be used in
this recipe, our preferred brands of bittersweet chocolate are
Callebaut Intense Dark Chocolate L-60-40NV and Ghirardelli
Bittersweet Chocolate Baking Bar. Our preferred brand of
unsweetened chocolate is Scharffen Berger. Leftovers can be
stored in an airtight container at room temperature for up to
4 days.
⅓ cup Dutch-processed cocoa
© 2011 America’s Test Kitchen. All rights reserved. Photography: Keller + Keller, Johansen Krause, Carl Tremblay
1½ teaspoons instant espresso (optional)
½ cup plus 2 tablespoons boiling water
2 ounces unsweetened chocolate, finely chopped
4 tablespoons (½ stick) unsalted butter, melted
½ cup plus 2 tablespoons vegetable oil
2 large eggs
2 large egg yolks
2 teaspoons vanilla extract
3. Scrape batter into prepared pan and bake until
toothpick inserted halfway between edge and center
comes out with just a few moist crumbs attached, 30 to 35
minutes. Transfer pan to wire rack and cool 1½ hours.
4. Using foil overhang, lift brownies from pan. Return
brownies to wire rack and let cool completely, about
1 hour. Cut into 2-inch squares and serve.
2½ cups (17½ ounces) sugar
1¾ cups (8¾ ounces) unbleached all-purpose flour
¾ teaspoon table salt
6 ounces bittersweet chocolate,
cut into ½-inch pieces (see note)
1. Adjust oven rack to lowest position and heat oven to
350 degrees. Make foil sling: Cut 18-inch length foil and
fold lengthwise to 8-inch width. Fit foil into length of 13
by 9-inch baking pan, pushing it into corners and up sides
of pan; allow excess to overhang pan edges. Cut 14-inch
length foil and fit into width of pan in the same manner,
perpendicular to the first sheet (if using extra-wide foil,
fold second sheet lengthwise to 12-inch width). Spray with
nonstick cooking spray.
2. Whisk cocoa, espresso powder (if using), and
boiling water together in large bowl until smooth. Add
unsweetened chocolate and whisk until chocolate
is melted. Whisk in melted butter and oil. (Mixture
may look curdled.) Add eggs, yolks, and vanilla, and
continue to whisk until smooth and homogeneous. Whisk
in sugar until fully incorporated. Add flour and salt, and
mix with rubber spatula until combined. Fold in bittersweet
chocolate pieces.
7