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Lobster Salad

Step #4 creates a small concentration of incredible tasting broth - I wouldn't cut that step, but you certainly could. And have you tried this lobster salad with the tarragon? Try it, and then get back to me. I think it will surprise you.
Jill

Jul 20, 2011
jsantopietro in Recipes

Crab Cakes

Hi All,
Glad you are enjoying these crab cakes. As many of you pointed out and I mentioned in the recipe, these crab cakes do fall apart as you dunk them from flour, to egg, to panko. Work quickly and don't sweat it if a few pieces fall into the egg or flour (just pick them up and reincorporate the pieces into the cakes). Also, use one hand for dunking into the flour and panko and the other for dunking into the egg. Trust me, the mess is worth it. The reason these are so tasty is that there is no filler (the filler is only on the outside). Chilling the crabmeat before is a good idea. I made about 20 of these the other night. The last few crab cakes that I dunked into the flour, egg, panko were super messy. This recipe is best to make in small batches, but if you are cooking many, just keep going (mess and all). They still taste amazing and will come nicely back together in the pan. Also, if cooking these in large batches, keep adding fresh flour, egg and panko to help prevent/contain the mess.

Also, I made mini versions of these crab cakes for my wedding by cooking them all off, then freezing them, and then reheating them. They worked beautifully. Another tip for serving to a large group.

Jill

Jul 20, 2011
jsantopietro in Recipes

Garlicky Roasted Chicken with Garlic Jus on Garlic Toast

Hi JerryMe,
The peel of the garlic cloves will not dissolve. In step #7 for making the jus (sauce), the unpeeled cooked garlic cloves (which were in the roasting pan) and unpeeled cooked whole head of garlic (which was in the bird's cavity) are added to the saucepan to flavor the sauce. They are then strained. You would pull out a few of the single unpeeled cloves from the strainer and serve two or three of them (peel-on, as in the photo) on each plate. The diner would pop the garlic clove out of its peel. Of course, you can do it for them. Up to you. Does this make sense?

Jill (from the CHOW.com test kitchen)

Mar 29, 2011
jsantopietro in Recipes

The 2nd 2011 CHOW Challenge

The CHOW Challenge winner was just announced. Check it out at, http://www.chow.com/food-news/77096/t...

Mar 23, 2011
jsantopietro in Home Cooking

Potato Gnocchi with Tomato-Porcini Sauce

Hi SteveG,

Thanks for the comment. You are correct. The 7 minutes should not be there - that was an error on our part. When I made them, I kneaded the dough just until it came together and was smooth. So I removed the timing. Thanks again,
Jill (CHOW Test Kitchen).

Mar 22, 2011
jsantopietro in Recipes

The 2nd 2011 CHOW Challenge

Today is the last day to vote for the CHOW Challenge winner best boneless, skinless chicken breast recipe. Here are the finalists. http://www.chow.com/food-news/76156/v...

Mar 21, 2011
jsantopietro in Home Cooking

Ricotta Crostini with Sautéed Nettles

JulietteH,

Sorry for the delayed response. You can top the ricotta crostini with any sauteed green. Try Swiss chard, broccoli rabe, spinach, kale, you name it. In fact, top the ricotta crostini with anything you think is delicious: ripe tomato slices, good-quality anchovies or smoked fish, sauteed eggplant, roasted red peppers, pesto.
Jill (CHOW Kitchen)

Mar 21, 2011
jsantopietro in Recipes

The 2nd 2011 CHOW Challenge

HillJ, Thanks for attaching this link. Very interesting. Jill

Mar 07, 2011
jsantopietro in Home Cooking

The 2nd 2011 CHOW Challenge

Hi hypomyces,
I asked the same question when I looked over the terms of the contest. Found it strange. From what I was told, Quebec requires the rules to be produced in French as well as English and to register with the province of Quebec.
Jill (from the CHOW test kitchen)

Mar 06, 2011
jsantopietro in Home Cooking

The 2nd 2011 CHOW Challenge

Join in on the next Chow Recipe Challenge: your favorite boneless, skinless chicken breast recipe. We want to be proven wrong that this cut of meat is just boring!

You have from Monday, February 28, until Sunday, March 6, 2011, at 11:59 p.m. EST to submit your recipe, and win!

This time, there's a real prize in the offing (not that a CHOW T-shirt is anything to sneeze at): a Cuisinart® PerfecTemp™ Cordless Electric Kettle, courtesy of Cuisinart.com, http://www.cuisinart.com/products/tea_kettles/cpk-17.html

Here is how it works: Use our recipe publishing tool to post the recipe, http://www.chow.com/recipes/publish then paste the link into this thread. Photos of your dish are encouraged. Make sure it's an original recipe, people!

The CHOW kitchen editors will select three runners-up. We'll make the three dishes, photograph them, and then ask you to vote for the winner. We will post the winning recipe on CHOW.com and send it out to thousands of subscribers to the CHOW.com Recipe of the Day Newsletter. (Are you a subscriber? You should be! Sign up in the http://www.chow.com/account/login?return_to=http%3A%2F%2Fwww.chow.com%2Fnewsletters on your profile page.

Check out our last winner http://www.chow.com/food-news/72827/the-chow-recipe-challenge-winner-is/ for the best post-holiday healthy vegetarian main dish.
And below are the rules to read through. Good luck!

-- The CHOW Kitchen

NO PURCHASE NECESSARY TO ENTER OR WIN. CONTEST OPEN TO LEGAL RESIDENTS OF ONE OF THE 50 UNITED STATES, THE DISTRICT OF COLUMBIA, OR CANADA (EXCLUDING QUEBEC), AT LEAST 18 YEARS OLD AND AGE OF MAJORITY IN STATE OF RESIDENCE ON DATE OF ENTRY. VOID WHERE PROHIBITED BY LAW. CONTEST ENDS 11:59:59 AM ET ON 3/6/11. SEE OFFICIAL RULES FOR DETAILS. http://www.chow.com/food-news/74592/c...

Feb 28, 2011
jsantopietro in Home Cooking

Lemon-Ricotta Pancakes

Hi Funwithfood,
I once ate lemon-ricotta pancakes at Shopsin's in NYC, and from then on was hooked. I combined the idea of folding lemon zest and ricotta into my own pancake base. I hope you enjoy it!
Jill (from the CHOW test kitchen)

Feb 28, 2011
jsantopietro in Recipes

Basic Italian Meatballs

Hi Casalbordino,

You certainly don't have to roll the meatballs in flour. I add this step to slightly thicken the sauce and give it extra body.

Jill (from the CHOW kitchen)

Feb 22, 2011
jsantopietro in Recipes

Celery Root Purée

hearts,

I have never tried pureeing potatoes in a blender. I would think it would not work well, as a blender typically needs some liquid to get going. Instead, just mash it by hand with a potato masher. It won't be as smooth as those done in a food processor, but it should work well, and taste delicious.

Good luck,
Jill (from the CHOW Test Kitchen)

Feb 22, 2011
jsantopietro in Recipes

February 2011 Cookbook of the Month: THE ESSENTIAL NEW YORK TIMES COOKBOOK Chapters 9-12

I was emailing with Amanda recently, and have seen her on these boards quite a bit. I asked her if she would be interested in a Q&A with the Home Cooking Board. She said "yes". So if we have questions for her, we should send her a list of them. Would this be of interest to any of you? I've really been enjoying taking part in the COTM. The feedback collected here is amazing!

Feb 14, 2011
jsantopietro in Home Cooking

February 2011 Cookbook of the Month: THE ESSENTIAL NEW YORK TIMES COOKBOOK Chapters 9-12

Made the Meat and Spinach Loaf yesterday for work. It was delicious - definitely a dish that I will make again or would serve at a dinner party. The method was interesting. It calls for blending together the parsley, celery, and milk. Does anyone know the reason for this technique? I assume it's to flavor the milk and disperse those flavors more evenlying over the meat. I'm convinced that the fresh breadcrumbs and handfuls of cooked spinach made it so much lighter than other meatloaves I've made. It's like meatballs, if you add dried breadcrumbs, they will be dense. If you add fresh bread and then moisten it, they will be so much lighter. This recipe was a cross between a meatball and a spinach pie. I would not serve it without the sauce. The bacon is a nice touch -- to flavor the loaf and lock in the moisture. The only additions I would make is I would take a little piece of the raw meatloaf mixture and sear it in a pan to test the seasoning. It's not clear in the recipe how much salt to add.

I was surprised by some of the instructions. It didn't say what heat level to cook the onions and spinach over. Do you think she didn't change the recipes from their published forms?

Feb 11, 2011
jsantopietro in Home Cooking

February 2011 Cookbook of the Month: THE ESSENTIAL NEW YORK TIMES COOKBOOK Chapters 1-4

The other night I tried the green goddess salad. The dressing was good but not amazing. I found it a bit too mayonnaisy. I didn’t have the patience to let the dressing sit for a full hour, so that may have had something to do with it.

Feb 11, 2011
jsantopietro in Home Cooking

February 2011 Cookbook of the Month: THE ESSENTIAL NEW YORK TIMES COOKBOOK Chapters 9-12

The other night I tried the Shaking Beef by Charles Phan via Mark Bittman. It was so delicious. I will make this again and again. I was surprised that you don’t serve the meat with the sauce. And since I hated the thought of throwing it out, I saved it to eat later with rice. When I tried the sauce-less beef over the lettuce leaves (another surprise, which I had my doubts about) I thought it worked beautifully. It didn't need the sauce. I added thinly sliced stir-fried sweet potato rounds for a little starch. Delicious. I also used top sirloin. It was 8.99 a pound instead of the 25.99 a pound filet mignon. I thought the top sirloin worked really well. Filet seems like a bit of a waste in this recipe. But I should try it nonetheless, when it's on sale!!

Feb 11, 2011
jsantopietro in Home Cooking

February 2011 Cookbook of the Month: THE ESSENTIAL NEW YORK TIMES COOKBOOK Chapters 15-18

Since Amanda wrote that so many people sent in Teddie's Apple Cake as their most stained recipe, I thought I'd give it a whirl. The cake was tasty, though very sweet (almost a little too sweet for me). My husband described it as a church cake. I would described it as a cross between a pound cake and a coffee cake. I wonder how using butter instead of oil would change the cake, also swapping brown sugar for some of the white (and lowering the sugar). I would love to take out the walnuts and raisins and just add more apples, maybe more spices too. I think I will try some of these things out soon...But I need to give my waistline a break. With only two people in my house, we ate it every day. It was dangerous. Baking a cake like that is great when you have lots of people coming in and out of your house on a daily basis.

Feb 11, 2011
jsantopietro in Home Cooking

February 2011 Cookbook of the Month: THE ESSENTIAL NEW YORK TIMES COOKBOOK Chapters 15-18

So happy to hear that you enjoyed the cookies. I developed these with Amanda and they took us forever to get the way we wanted. I made them again the other night (it had been a while since I last made them). They really do need the overnight refrigeration and chilling on the baking sheet right before they go in the oven. Chewy is probably the wrong word for these (maybe it's because we couldn't resist eating them while they were warm and named them too soon). Tonight I made a batch of the thick and gooey cookies from the same Times story.

http://events.nytimes.com/recipes/112...

I chilled the dough overnight. My first sheet pan of cookies came out really flat, so I chilled the next batch on their baking sheet in the freezer (to speed things up) and they came out much thicker. Very finicky cookies, but tasty.

Feb 09, 2011
jsantopietro in Home Cooking

Raspberry Coulis

Hi erised,

Yes, strawberries should work well - any berry would work. But add the sugar gradually, and taste the sweetness level with each addition. Raspberries can be more tart than strawberries and may need a little more sugar. Strawberries may need less (but that will depend on the season and type). I would cut the strawberries into small pieces before cooking them. Let me know how it goes.
Jill (CHOW kitchen)

Feb 09, 2011
jsantopietro in Recipes

The CHOW Recipe Challenge

And the winner of the CHOW Challenge (your best healthy vegetarian main dish) is....yasmin le sauce's Mushroom Bolognese. http://www.chow.com/food-news/72827/the-chow-recipe-challenge-winner-is/

Thanks to all the Chowhounds who submitted recipes and voted. Congratulations to the finalists: cathyeats and JKMillerInc - your dishes were delicious.

To check out more of Yasmin's recipes, go to her Le Sauce blog: http://lesauce.typepad.com/le_sauce/

The next Chow Recipe Challenge begins next week. The topic is boneless, skinless chicken breast. Known as one of the more boring cuts of meat, it's often avoided on menus by chefs. Prove us, and them, wrong by submitting a chicken breast dish that’s both delicious and healthy. From Monday, February 14, until Friday, February 18, enter your best chicken breast dish and win!

Feb 08, 2011
jsantopietro in Home Cooking

The CHOW Recipe Challenge

Hi Chowhounds - Only 4 more days to vote for the CHOW member recipe winner. Send your vote to recipe-challenge@chow.com

Feb 03, 2011
jsantopietro in Home Cooking

February 2011 Cookbook of the Month: THE ESSENTIAL NEW YORK TIMES COOKBOOK, Amanda Hesser

Hi Becca,
This flat and chewy chocolate chip recipe is one that I developed with Amanda (we spent forever on it), and sure enough we both never thought to try making it with Morton's kosher salt. Big mistake, as it was way too salty with Morton's. Just made these again the other night to make sure they still work. You really do have to make sure that the batter is well-chilled before cooking.

I have since wrote a story about the difference between Morton's and DC kosher salt. I did a lot of weighing and came up with this conversion:
1 teaspoon fine sea or table salt = roughly 1 1/4 teaspoons Morton's kosher salt = roughly 1 3/4 teaspoons Diamond Crystal kosher salt
Using a scale is a great method, but with such small quantities of salt, the scale often doesn't pick up the weights properly. So I had to weigh the salts in larger quantities. For this recipe, 1 Tablespoon of DC would be about 2 teaspoons Morton's.
Here is the article. http://www.chow.com/food-news/47641/t...

Good luck, and I hope you like the cookies!
Jill

Feb 02, 2011
jsantopietro in Home Cooking

The CHOW Recipe Challenge

We asked the CHOW community for their best healthy vegetarian main dishes, and they provided. It was a tough decision to choose just three finalists—but here they are. Now it's time to vote! So take a look at these three recipes: Which one looks most delicious? Which of these healthy vegetarian main dishes do you most want to make? For the thread on CHOW.com, click here, http://www.chow.com/food-news/72167/vote-now-for-the-chow-recipe-challenge-finalists/ or read below.

cathyeats's Smoky and Spicy Vegetarian Chili, http://www.chow.com/recipes/29281-smoky-and-spicy-vegetarian-chili: We liked this start-from-scratch chili for its layers of flavor and snappy heat.

yasmin le sauce's Mushroom Bolognese, http://www.chow.com/recipes/29291-mushroom-bolognese: This recipe, which replaces the ground beef with ground mushrooms, proves that it's possible to get earthy, “meaty” flavors from vegetables.

JKMillerInc's Spicy Seared Tofu (or Tuna) Tossed with Sweet Crunchy Greens & Baked Won Tons, http://www.chow.com/recipes/29290-spi... This dish, which could be served as either an appetizer or entrée, has nice contrasting textures—marinated smooth tofu, crispy wontons, and crunchy cabbage salad—and bright flavors.

You have all week to vote for the winner, until 11:59 p.m. on Sunday, February 6. Send your vote to recipe-challenge@chow.com. The winner will be announced next week.
Good luck to the finalists! And thanks for participating!

Feb 01, 2011
jsantopietro in Home Cooking

Vote Now for the CHOW Recipe Challenge Finalists!

JKMillerInc, Thanks for letting us know. We have fixed it. Please go ahead and revote. Thanks again,
Jill

Feb 01, 2011
jsantopietro in Features

Chocolate-Dipped Salted Caramels

Hi Miadistasi,

If your caramel turned into toffee at 244 degrees, there are 2 factors to look into: 1) the recipe you used and 2) your thermometer. If you use this caramel recipe, you will find that 255°F is the magic number. Definitely check to make sure your thermometer is working - that it's calibrated correctly. Did you use a candy thermometer? If it was working well, then the problem would be the recipe. Hope this helps.

Jill (CHOW.com Kitchen)

Jan 31, 2011
jsantopietro in Recipes

Chocolate-Dipped Salted Caramels

Hi lone369 and skradicke,

Thanks for commenting and apologies that your caramels turned into shards. We found that the caramels were much easier to cut when fully hardened - they stick less. We now realize that the wording "rock solid" was not the best choice. "Just solid" is better. We found that 20 minutes in the freezer after 1 hr off the stove and at room temp did the trick to speed up the chilling process so that we could cut them easily. I changed the wording to "freeze until just solid, 15 to 20 minutes". Another suggestion is to pop them in the fridge, though they will take a bit longer to solidify.

Thanks again, Jill (CHOW.com kitchen)

Jan 31, 2011
jsantopietro in Recipes

Sweet Potato Home-y Fries

Hi 1Blonde,

Smoked Paprika, which is usually from Spain, can be purchased at most specialty grocery stores, or at Whole Foods or online, http://www.amazon.com/Chiquilin-SP004-Smoked-Paprika-Tin/dp/B000NO943C.
Sweet paprika, which is often labeled Hungarian, can be purchased at most supermarkets or online, http://www.amazon.com/Hungarian-Sweet...
Hope this helps!
Jill (from the CHOW kitchen)

Jan 27, 2011
jsantopietro in Recipes

Pan-Roasted Chestnuts

PogoPatti, Simply serve them roasted in their shells. Provide an extra bowl for emptied shells. Open them using your hands, and enjoy!

Jan 27, 2011
jsantopietro in Recipes

February 2011 Cookbook of the Month WINNER

I would love to join you all on this COTM. This will be my first, so I will have to get myself oriented. I remember Amanda raving about the Forget-it Meringue torte and Teddie's Apple cake, so those are two I want to try out. Also her mom's dump-it cake sounds like an easy winner.

Jan 19, 2011
jsantopietro in Home Cooking