Cooking Tips rss

Ideas, advice, and what to make now from the Chowhound community and CHOW editors.

Grilled Peaches, Sweet or Savory

Lots of Chowhounds are grilled peach fans, both as savory accompaniments to grilled meats, and for dessert. Simply brush halved peaches with oil or melted butter and grill, or try some of the following ideas.

ChristianW brushes peach halves with butter and balsamic vinegar, dips them in brown sugar before grilling, and then serves with pork. wallyz grills them with sage or rosemary, and says, “Aromatics with the grilled peach make for a great experience.” yummyinmytummy fills the cavities of halved peaches with blue cheese, wraps them with prosciutto (using toothpicks to secure), and grills until the prosciutto is crunchy. Or try CHOW’s Grilled Chicken Sausages with Peach-Sage Skewers.

For dessert, nomadchowwoman melts butter with dark brown sugar, a generous dash of ground cardamom, and vanilla, then drizzles this mixture over grilled peaches and vanilla ice cream. itryalot marinates peaches in rum, honey, lemon zest, vanilla bean, and brown sugar before grilling. HillJ says grilled peaches with mascarpone and agave nectar are “to die for!” And check out CHOW’s Baklava Sundae with Grilled Peaches.

Board Link: Grilled Peaches

Non-Pizza Uses for Fresh Oregano

Fresh oregano is a must for many Greek recipes, say hounds. bite bite sprinkles chopped oregano and red pepper flakes over feta and drizzles it with olive oil. tzurriz is a fan of this Greek-style tilapia. “I’ve made it three times in the last two weeks,” he says. “It is delicious! Seriously.”

Others say the herb is a great flavoring for grilled dishes. valerie loves grilled chicken with lemon and oregano. And fresh oregano works great in an herb crust for grilled steak or lamb, says qianning: Chop and mix with a little olive oil and other fresh herbs to taste, pat thickly onto the meat, then grill over a hot fire. The meat “stays very moist, and the crust adds a subtle but not overwhelming taste,” says qianning.

CHOW’s Oregano Marinade is used to dress Grilled Greek Salad and in Oregano-Marinated Grilled Chicken with Charred Lemons.

Board Link: Fresh Oregano Suggestions?

Premier Oatmeal Raisin Cookies

Hounds agree the best oatmeal raisin cookies are moist, with plump raisins. Several hounds are fans of Quaker’s Vanishing Oatmeal Raisin Cookies. rainey recommends using old-fashioned rolled oats rather than quick oats and plumping your raisins in juice or rum first.

ChesterhillGirl is a fan of Paula Deen’s Loaded Oatmeal Cookies. “Do try the brown butter glaze,” she recommends; “the cookies are good without the icing, but outstanding with it.” Antilope likes Cook’s Illustrated’s chewy oatmeal raisin cookies.

For variety, some hounds prefer to use dried cranberries or chocolate chips in place of raisins. And chowser adds ground ginger. “It makes a big difference for a small change,” she says. “You can’t taste it but can tell it’s different.”

Board Link: Killer Oatmeal Raisin Cookie Recipe

Giving Eggs Benedict a Twist

Chowhounds have some great twists on classic eggs Benedict. In place of Canadian bacon, they use a variety of meats and vegetables, and a variety of toasted bread stands in for the English muffins.

Full tummy recommends this blender hollandaise, which he calls “blow-your-mind easy.” jmullen1251 folds chopped roasted poblano chiles into hollandaise and pours it over poached eggs or sweet potato pancakes. middydd likes lobster eggs Benedict for a splurge. And topbanana thinks the addition of minced fresh dill to hollandaise is divine.

Here are some other ideas: In place of Canadian bacon use smoked salmon and steamed asparagus; tomato, mashed avocado, and jumbo lump crabmeat; or tomato, avocado, and fresh spinach.

Board Link: EGGs Benedict

Showing Off Imported Canned Tuna

Imported oil-packed tuna is higher in quality, and tastes better, than domestic canned tuna, so it merits preparations where its flavor can shine. Here are some of hounds’ favorite ways to use it:

Try it in a salad with cannellini beans, sliced red onions, capers, fresh basil, and a squeeze of fresh lemon juice, suggests critter101. “Serve on top of nice greens with great bread, and you have a wonderful meal,” he says. salsailsa likes niçoise salad: tuna in oil, cooked potatoes and green beans, tomatoes, hard-boiled egg, onion, and olives with vinaigrette. Or try this Tuna, Olive, Avocado, and Green Bean Salad from CHOW.

wasabi uses oil-packed tuna to make a simple sauce for pasta: In a serving bowl rubbed with a cut garlic clove, mix the tuna and some of its oil with the zest and juice of a lemon, capers, and lots of chopped parsley, plus a pinch of chile flakes if you like. Add hot cooked pasta and a bit of its cooking water and toss.

And check out CHOW’s Pan Bagnat.

Board Link: Bought Italian Tuna packed in oil–now what?

Flame-Grilled Avocados

It may sound like a weird idea to throw avocados on the grill, but they’re great prepared this way, say Chowhounds. “A-m-a-z-i-n-g,” raves jmullen1251, who calls grilled avocado an “item of wonder.”

Start with very slightly underripe avocados, recommends Sam Fujisaka. “Ready when firm, slightly charred on the outside and hot and almost cooked in the inside,” he says. Cut the avocado in half or in quarters, leave the skin on, and grill cut-side down.

Hounds eat grilled avocados on their own, as a side dish, or use them in salads and salsas. You can brush them with oil and balsamic vinegar or mango juice and rum before grilling, or honey and lime juice after. Claudette grills avocados, peaches, shrimp, and halved heads of romaine to make a great smoky salad. (Use very light dressings so as not to overwhelm the smokiness, she recommends.) Old Spice loves kabobs of chunks of chicken and avocado with grape tomatoes and a lime-cumin vinaigrette.

Board Link: Grilled Avocado?

What to Do with Farro

Farro is a relative of wheat that is common in Italy. It’s usually sold in a semi-pearled form, says Zeldog, in which its husk is mostly but not fully milled away, so it cooks more quickly but retains some of the nuttiness of the whole grain. Chowhounds use farro in soups and salads as they would barley, wheat berries, or rice. EvZE thinks it’s very versatile. “Think of it like pasta,” he says. “You can have it hot, cold, in a salad, in soup, with beans, meat, side dish, main dish, etc.”

Hounds love farro salads. EvZE mixes farro with rice (cooked separately), chopped tomatoes, cucumber, green onion, and a vinaigrette dressing made from 3 parts olive oil to 1 part sherry vinegar, plus salt and pepper. Stuffed Monkey likes farro with dried cranberries, pecans, and a simple red wine vinegar and oil dressing containing a touch of Boyajian orange oil. Other favorite recipes include warm farro salad with roasted vegetables and fontina cheese and farro salad in grilled portobellos.

Another popular preparation is farotto, which is farro cooked risotto-style. Just substitute farro for the rice in your favorite risotto recipe, recommends C. Hamster. MSK is a fan of Farro Risotto with Asparagus and Fava Beans.

For breakfast, try CHOW’s Coconut Farro Porridge with Mango.

Board Link: Great Farro ideas?

Expert Fried Chicken

Getting fried chicken just right, so it’s cooked through but not overbrowned, crispy but not greasy, takes a bit of know-how.

First, make sure your fat is hot enough. The temperature will drop once you add a few pieces of chicken, notes ipsedixit. And don’t crowd that fryer, because the temperature will drop too low. Uncle Bob heats the oil to 365°F to 375°F to minimize the drop in temperature and speed its recovery. This will also give you crisper, less greasy results, he says.

Dark meat pieces take up to twice as long to cook. Candy cooks the dark and white pieces in separate batches for this reason. The best way to tell if the chicken is thoroughly cooked is to use an instant-read thermometer. If you must cut into it to determine doneness, it’s done when the juices run clear. (It’s normal for dark meat to appear pink at the bone when cooked through, notes chef chicklet.) Using small to medium pieces and bringing them to room temperature before cooking helps them cook through without overbrowning.

If the exterior of the chicken is done before it’s cooked through, TrishUntrapped recommends placing it on a rack on a baking sheet and popping it in a 400°F oven to finish cooking. This will also dry the exterior so it’s not greasy.

For start-to-finish instructions, check out CHOW’s buttermilk fried chicken tutorial.

Board Link: Fried Chicken Help Please!

Rhubarb Junkies

Similar to peaches, rhubarb has a striking, unmatched flavor and an achingly short season. So in springtime when it’s ripe, those who love it gorge on it. As well as old standbys like strawberry-rhubarb pie and rhubarb crisp, hounds find ways to use rhubarb in ways both savory and sweet.

Rhubarb is of course a classic dessert ingredient. Candy is crazy for millefoglie with grappa cream and rhubarb, an Italian version of the classic French pastry mille-feuille. Other hounds make upside-down cakes with rhubarb instead of pineapple, or rhubarb custard pies without a strawberry in sight.

On the savory side, todao uses rhubarb in a rhubarb-garlic quick bread that is reportedly “heavenly” toasted for sandwiches, and kaaris loves this stuffed butternut squash, with rhubarb and Italian sausage.

Rhubarb makes wonderful drinks too: “Rhubarb syrup + Pellegrino = a refreshing soda not unlike a natural, homemade Ting!” says kattyeyes. Here’s a rhubarb syrup recipe that includes rosewater, a common rhubarb pairing in some parts of the world, or berbadeerface just makes it with a quart of water and a cup of sugar for each pound of rhubarb. Bring to a boil, simmer for an hour, strain, chill, and mix with vodka.

Board Link: What is your favorite rhubarb recipe?

Wine for the Sauce, Wine for Me

Everyone knows the old saw about not bothering to cook with a wine that you wouldn’t drink, but ipsedixit wants to know its converse: When is a wine too precious to go in the pan?

Opinions diverged wildly, of course. Some hounds say that wine quality makes a major difference (rebs ruined a perfectly good coq au vin using Two Buck Chuck instead of a nice $35 bottle of Burgundy), while others reckon they can’t tell much of a difference either way.

Sallie breaks down her reasoning most convincingly: It’s not price that matters, it’s the character of the wine. “Something with a lower alcohol content, minimal oak, higher acidity = good for a braise,” she says. Think Chianti, Pinot Noir, Côtes du Rhône. When using whites, she advises, similarly avoid oaky tasting wine like Chablis or Chardonnay. “A lot of cheap Chards have fake oak flavoring put into them which is extremely weird tasting in a pan sauce,” she says. A better inexpensive option, she says, is Chenin Blanc, which is very neutral.

Board Link: When is a wine too good to cook with?