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Cooking Marathons This Month + 2 Recipes

All month long, make your Saturday afternoons delicious with world-class cooking.  Put on your favorite apron and join your favorite chefs – from Lidia to Stellino – Saturdays from 3-6pm for new adventures, new places and new dishes. 

Join us and give your taste buds a treat with the array of recipes you are bound to try! 

Saturdays 3-6pm on KCTS 9

1/10 Lidia’s Kitchen
1/17 Simply Ming
1/24 America’s Test Kitchen from Cooks Illustrated
1/31 Cooking with Nick Stellino

Here's a taste of what you can expect in the upcoming America’s Text Kitchen from Cooks Illustrated episode “Comfort Food Revisited.”

Best Chicken Stew

Serves 6 to 8

2 pounds boneless, skinless chicken thighs, halved crosswise and trimmed
Kosher salt and pepper
3 slices bacon, chopped
1 pound chicken wings, halved at joint
1 onion, chopped fine
1 celery rib, minced
2 garlic cloves, minced
2 teaspoons anchovy paste
1 teaspoon minced fresh thyme
5 cups chicken broth
1 cup dry white wine, plus extra for seasoning
1 tablespoon soy sauce
3 tablespoons unsalted butter, cut into 3 pieces
1/3 cup all-purpose flour
1 pound small red potatoes, unpeeled, quartered
4 carrots, peeled and cut into 1/2-inch pieces
2 tablespoons chopped fresh parsley

NOTE: Mashed anchovy fillets (rinsed and dried before mashing) can be used instead of anchovy paste. Use small red potatoes measuring 1 1/2 inches in diameter.

Adjust oven rack to lower-middle position and heat oven to 325 degrees. Arrange chicken thighs on baking sheet and lightly season both sides with salt and pepper; cover with plastic wrap and set aside.

Cook bacon in large Dutch oven over medium low heat, stirring occasionally, until fat renders and bacon browns, 6 to 8 minutes. Using slotted spoon, transfer bacon to medium bowl. Add chicken wings to pot, increase heat to medium, and cook until well browned on both sides, 10 to 12 minutes; transfer wings to bowl with bacon.

Add onion, celery, garlic, anchovy paste, and thyme to fat in pot; cook, stirring occasionally, until dark fond forms on pan bottom, 2 to 4 minutes. Increase heat to high; stir in 1 cup broth, wine, and soy sauce, scraping up any browned bits; and bring to boil. Cook, stirring occasionally, until liquid evaporates and vegetables begin to sizzle again, 12 to 15 minutes. Add butter and stir to melt; sprinkle flour over vegetables and stir to combine. Gradually whisk in remaining 4 cups broth until smooth. Stir in wings and bacon, potatoes, and carrots; bring to simmer. Transfer to oven and cook, uncovered, for 30 minutes, stirring once halfway through cooking.

Remove pot from oven. Use wooden spoon to draw gravy up sides of pot and scrape browned fond into stew. Place over high heat, add thighs, and bring to simmer. Return pot to oven, uncovered, and continue to cook, stirring occasionally, until chicken offers no resistance when poked with fork and vegetables are tender, about 45 minutes longer. (Stew can be refrigerated for up to 2 days.) Discard wings and season stew with up to 2 tablespoons extra wine. Season with salt and pepper to taste, sprinkle with parsley, and serve.

Cream Cheese Brownies

Makes Sixteen 2-inch Brownies

Cream Cheese Filling
4 ounces cream cheese, cut into 8 pieces
1/2 cup sour cream
2 tablespoons sugar
1 tablespoon all-purpose flour
Brownie Batter
2/3 cup (3 1/3 ounces) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
4 ounces unsweetened chocolate, chopped fine
8 tablespoons unsalted butter
1 1/4 cups (8 3/4 ounces) sugar
2 large eggs
1 teaspoon vanilla extract

NOTE: To accurately test the doneness of the brownies, be sure to stick the toothpick into the brownie portion, not the cream cheese. Leftover brownies should be stored in the refrigerator. Let leftovers stand at room temperature for 1 hour before serving.

FOR THE CREAM CHEESE FILLING: Microwave cream cheese until soft, 20 to 30 seconds. Add sour cream, sugar, and flour and whisk to combine. Set aside.

Adjust oven rack to middle position and heat oven to 325 degrees. Make foil sling for 8-inch square baking pan by folding 2 long sheets of aluminum foil so each is 8 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Grease foil.

FOR THE BROWNIE BATTER: Whisk flour, baking powder, and salt together in bowl and set aside. Microwave chocolate and butter in bowl at 50 percent power, stirring occasionally, until melted, 1 to 2 minutes.Whisk sugar, eggs, and vanilla together in medium bowl. Add melted chocolate mixture (do not clean bowl) and whisk until incorporated. Add flour mixture and fold to combine.

Transfer 1/2 cup batter to bowl used to melt chocolate. Spread remaining batter in prepared pan. Spread cream cheese filling evenly over batter. Microwave bowl of reserved batter until warm and pourable, 10 to 20 seconds. Using spoon, dollop softened batter over cream cheese filling, 6 to 8 dollops.

Using knife, swirl batter through cream cheese filling, making marbled pattern, 10 to 12 strokes, leaving 1/2-inch border around edges. Bake until toothpick inserted in center comes out with few moist crumbs attached, 35 to 40 minutes, rotating pan halfway through baking. Let cool in pan on wire rack for 1 hour. Using foil overhang, lift brownies out of pan. Return brownies to wire rack and let cool completely, about 1 hour. Cut into 2-inch squares and serve.

For more information on techniques and recommended equipment, visit America's Test Kitchen

 

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I watch America's Test Kitchen often not only for the recipes but also for the product testing. always fun. Chefs Dreams

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