Ideas, advice, and what to make now from the Chowhound community and CHOW editors.
There are two main schools of thought when it comes to roasting potatoes: to parboil, or not to parboil. dolores parboils. “Toss them after parboiling with olive oil and spices, spread in a glass casserole dish, pop in the oven, and you’re good to go,” she says. Nyleve warns against tossing too gently: “Roughing them up a bit will give a nice crunchy texture when you roast them.” And themags feels the key is tossing the hot parboiled potatoes in hot fat (he preheats the oil in the roasting pan).
kchurchill5 doesn’t parboil. She quarters red potatoes, tosses them with olive oil, salt, pepper, fresh thyme, and rosemary, and roasts them at 400°F to 425°F for 30 to 40 minutes: “They are simple and perfect every time.” Others counsel turning the potatoes while in the oven so each side is exposed to the pan’s bottom, as well as soaking potatoes in salted water for about 15 minutes, then draining, patting dry, tossing with oil, and roasting. This technique reportedly works especially well with small potatoes roasted whole.
CHOW’s Rosemary and Garlic Roasted Potatoes are roasted at a very high temperature for a really crisp crust.
Board Link: Secret to great roasted potatoes
Tom P has combined two of his favorite things, risotto and sautéed greens, to create a terrific dish. He makes a simple risotto flavored with onions and cooked with white wine and chicken broth. Meanwhile, he sautés greens torn in bite-size pieces in olive oil and garlic, adding wine or chicken broth, plus balsamic vinegar to taste as they cook down. (Tom P likes to use a combination of chard, kale, and mustard and dandelion greens.) When the risotto is almost done, add butter, Parmesan cheese, and the greens, cover, and let sit a few minutes before serving.
Board Link: Risotto with Winter Greens ‐ so good.
You don’t need to slave over a hot stove stirring to make a pot of luscious polenta. There are ways to make fabulous polenta without the labor.
thew uses the oven, varying the amount of water depending on whether he’s intending to serve it soft or chill and slice it (less water gives a firmer result). In a shallow pan, stir together 1 cup polenta, 3 to 6 cups water, depending on desired texture, a bit of butter, and salt. Bake uncovered at 350°F for 40 minutes. Adjust seasonings and return to oven for 10 minutes. Add more butter and cheese if desired.
toodie jane makes polenta in the microwave with minimal stirring. In a 2-quart bowl, combine 4 cups water, 1 cup polenta, a pinch of thyme, and salt and pepper. Cover and microwave at high power for about 14 minutes, stirring at 4, 8, and 12 minutes. Finish with 1 tablespoon butter, 2 tablespoons mascarpone cheese, grated cheese, and salt to taste.
scuzzo is a big fan of coarse-ground Bob’s Red Mill polenta. “The larger grains give it a nice texture, and the flavor is outstanding.”
Board Link: OK…. ok .. i’m giving it up, my secret way to cook polenta that is so easy you will do it again and again
Medallions of pork tenderloin are versatile and cook very quickly. Cut a whole tenderloin into medallions of the thickness you prefer, sauté, prepare a quick sauce, and dinner’s done.
alanbarnes sears two-inch-thick tenderloins and finishes them in a 400°F oven, brushing with an orange-chipotle glaze every couple of minutes; they take no more than 15 minutes total to cook. To make the glaze, reduce a quart of chicken stock to 1 cup, then stir in frozen orange juice concentrate, a couple of chopped chipotles in adobo sauce, salt, and a little sugar.
souvenir loves pork medallions with cherry balsamic sauce, while greygarious marinates medallions in equal parts soy sauce and apple cider mixed with mustard, minced onion, garlic, and savory. When the meat is done, she reduces the marinade and adds milk, beer, or wine to make a sauce.
hankstramm cuts pork tenderloin into medallions 1 1/2 to 2 inches thick and pounds them thin, then uses them in preparations that call for veal, such as piccata and saltimbocca.
Board Link: ISO recipes for pork medallions.
Fennel pollen is delicious, says bigmackdaddy, who thinks it tastes like anise, but much smoother. He adds it to coffee grounds in his French press. kobetobiko thinks it goes well with seafood and game, and is great in pork and fennel sausage. It’s a traditional Tuscan ingredient, according to Rubee, who recommends using it in a rub for pork or chicken.
gatorfoodie mixes a little fennel pollen with cornmeal and dusts this on a peel before sliding bread and pizza onto a baking stone. “It really adds another dimension to the breads,” says gatorfoodie. nicholeati sprinkles it on scrambled eggs, and on popcorn with sea salt. Emily Adamson suggests dusting fennel pollen on pizza, pasta, and risotto.
Fennel pollen is used in Chinese medicine too, says Melanie Wong, who notes that it can be purchased from Chinese herbalists fresher and at lower cost than from specialty grocers.
Board Link: Fennel Pollen
For a moist, deeply chocolaty cake with a light texture, pitu recommends this very good chocolate cake, originally from a Southern cookbook by Edna Lewis and Scott Peacock, saying it’s light and moist, with a very fine crumb. middydd likes this double chocolate layer cake. And several hounds recommend Hershey’s black magic cake, though chowser thinks it’s dense, rather than light in texture.
Other hounds point to specific ingredients that make for a moist cake, including coffee (as in the double chocolate cake) and applesauce (as in the “very good chocolate cake”). ipsedixit recommends adding puréed canned beets to a typical chocolate butter cake recipe. He says you can’t see or taste the beets, but they add incredible moisture without making the cake dense.
Board Link: Moist but not dense chocolate cake recipe?
If you’re lucky enough to get hold of fresh sardines, prepare them simply, either whole or in fillets, for an exquisite treat say Chowhounds. Gio dredges them in seasoned flour and pan-fries them in olive oil, then serves with a squeeze of lemon, while Joebob breads and deep fries them. Others grill them for a few moments before sprinkling on salt, pepper, and olive oil, which can be enlivened with a bit of smashed garlic.
alanbarnes “cooks” fresh sardines or anchovies in vinegar: Cover the fish in white wine vinegar and let stand for 4 hours or so. Rinse, sprinkle with garlic, parsley, and chile flakes, cover with olive oil, and let stand for another 2 hours or so. Serve on crusty bread.
Fresh sardines can be hard to find, but are sometimes available in Greek, Portuguese, or Spanish fish shops, according to porker.
Board Link: Fresh sardine, herring, other sustainable small fish. Recipes needed.
The key to keeping hot food piping hot while serving and throughout the meal is preheating serving dishes and plates. A few minutes in a 200°F oven will do it, says zamorski, who also offers some tips for serving plated courses: Plate the food quickly. If you are serving more than six, or if your plating is at all elaborate, have someone help you. Plate the things that cool fastest, or for which serving temperature is most crucial, last. Vegetables cool more quickly than denser proteins.
For larger, longer meals, such as Thanksgiving dinner, Will Owen likes to use a Salton warming tray, which is an electrically heated surface you can park your serving dishes or pans on. He prefers vintage models bought at garage sales or antique malls to new versions, but the new ones will still do the trick.
Board Link: Best way to keep food warm on the table