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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

Easy 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

Tacos al Pastor

Apr 18, 2011
jsantopietro in Recipes

Mexican Chile Marinade and Sauce

Apr 18, 2011
jsantopietro in Recipes

Shaved Asparagus Salad

Apr 05, 2011
jsantopietro in Recipes

Lentil Salad

Apr 05, 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

Fettuccine with Pesto, Asparagus, and Artichoke

Mar 25, 2011
jsantopietro in Recipes

Basil-Parsley Pesto

Mar 25, 2011
jsantopietro in Recipes

Beet Salad

Mar 24, 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

Vegan Chocolate Cupcakes with Chocolate Frosting

Mar 14, 2011
jsantopietro in Recipes

Marinara Sauce

Mar 14, 2011
jsantopietro in Recipes

Vegan Lasagna

Mar 14, 2011
jsantopietro in Recipes

Vegan Chocolate Frosting

Mar 14, 2011
jsantopietro in Recipes

Vegan Chocolate Cake and Frosting

Mar 14, 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...

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?ret... on your profile page.

Check out our last winner http://www.chow.com/food-news/72827/t... 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

Basic Risotto

Feb 18, 2011
jsantopietro in Recipes

Squash and Saffron Risotto

Feb 18, 2011
jsantopietro in Recipes

Brussels Sprouts and Lemon Risotto

Feb 18, 2011
jsantopietro in Recipes

Radicchio Risotto

Feb 18, 2011
jsantopietro in Recipes

Herbed Risotto

Feb 18, 2011
jsantopietro in Recipes