Gingersnaps

Prep Time: 17 min
Chill Time: 1 hour
Roll Time: 15 minutes
Bake Time: 27-30 minutes per sheet

Grade: B

Make Again: No

Recipe Source: America's Test Kitchen TV (Season 13)
Recipe Source: Cook's Illustrated (November 2011)

These are a good crispy gingersnap cookie, but they have a lot of bite, so are not for everyone. I liked the flavor, but the picky eater did not. I won't make them again because I prefer chewy ginger or molasses cookies and I have good recipes for those already.

Oatmeal Muffins

Prep Time: 30 minutes
Rest Time: 20+ minutes
Cook Time: 18-22 minutes
Cool Time: 10 minutes

Grade: B+

Make Again: Maybe

Recipe Source:  America's Test Kitchen TV (Season 14)
Recipe Source: Cook's Illustrated (January 2013)

I have made this recipe two times and I have not had the perfect expected results either time.

The batter is very loose and you need to let it rest so the oatmeal gets hydrated. The first time I made it I found that the topping ended up falling into the batter, so I didn't get the nice crisp topping I wanted.

This second time I watched the video again (it is still there as of today) and I noticed that Dan said the reason the batter is so runny is because the oatmeal flour (that you make yourself with a food processor) is not as fine as regular flour. So you need to rest the batter to make it thicker. That prompted me to process the oats for a longer time to make sure they were as fine as could be. I think that really helped. Even before resting, the batter was much thicker than last time.

After the 20 minute rest, the batter was even thicker. However, when I was filling the cups, by the end, the bottom of the batter seemed runnier. I think I should have given it a good stir before filling the cups. Also, I think I should have let it rest another 10 minutes or so. I still had some sinking crumb topping.

This time was not as bad as the first time, however, the tops ended up running into each other. They also started to burn a bit before he insides of the muffins were fully cooked.

The end result is quite delicious, but the process was a bit frustrating. Also, I like to make muffins for a quick breakfast/snack, but these really are little cakes with quite a bit of sugar and fat. Of course, that is why they taste so good.

Last time the frozen muffins were not as great as right out of the oven. They got just a bit gummy. I'm not sure if that will be the case this time or not.

So in the end, I'm a bit conflicted about these muffins. They are not a simple quick bread recipe, so not sure it is worth the trouble to make these when I can't get them to turn out like they should. They would be great for a brunch to share with others, but since they end up a bit ugly, it might not be my first choice.

Best Chicken Parmesan

Prep Time: 30 minutes
Salt Time: 20 min (can overlap with prep)
Breading/Cook Time: 20 min
Broil: 2-4 minutes

Grade: A-

Make Again: Yes

Recipe Source:
Cook's Illustrated (March 2013),
America's Test Kitchen TV (Season 14)

This tasted great, but was a little greasy and rich, so I probably won't make it a lot. I remember a lighter recipe from the Best Light Recipe (which I don't own anymore) but I think I probably prefer that recipe. It is not super quick, but they have streamlined the recipe some so it isn't too complicated.

Wedding Soup

Prep Time: 60 minutes
Cook Time: 15 minutes

Grade: A

Make Again: Yes

Recipe Sources:
Cook's Illustrated (March 2012)
America's Test Kitchen TV (Season 14)

I prepped the soup in the morning and then cooked it at night with the pasta. This worked out great. I don't mind an hour of prep if I can do it earlier in the day.

The soup tasted really good. The broth was unique and flavorful. It should be since it had a lot of ingredients (fennel, ground dried mushrooms, pork, beef, and more).

The only negative to the soup is that I didn't think it was very appealing looking with the meatballs appearing a little gray to me. But that isn't something that will keep me from making this soup.

Make Ahead Vegetarian Chili

Prep Time: 45 minutes
Oven Time: 2-2.5 hours
Grade: B-

Make Again: No

Recipe Source: America's Test Kitchen (Season 13) 
Recipe Source: Cook's Illustrated (November 2012)

Recipe Source: Make Ahead Cook (book) 

This chili is a good vegetarian chili. But I'm not sure I want to make it again since it was a bit of work and I like Turkey or Beef chili more, and since I'm not a vegetarian, I might as well make the mean chili which is a little simpler to make and has slightly better flavor. If I was still a vegetarian though I would probably make this again.

It had good flavor and texture. It needed a little more salt, but otherwise the flavors were perfect.

It does make 8 large servings and was part of the freezer chapter, so this will feed me multiple time the next month or so once a week.

The version in the book is slightly different from the magazine version, but basically the same. It was just simplified a tiny bit in the book. They call for chili powder instead of toasting and chopping your own, and it also skips using the spice grinder for dried mushrooms. The didn't chop enough in the food processor so I got out the spice grinder anyway.

Update: I liked this less when reheating the frozen leftovers, so I downgraded the grade to a B-. It was filling and fine, but I don't think all the steps and ingredients make it anything special. 

Grilled Boneless Chicken Breasts with Spicy Hoisin Sauce

Prep Time: 20 minutes
Brine Time: 60 minutes
Cook Time: 10 minutes

Grade: A

Make Again: Yes

Recipe Source: America's Test Kitchen (Season 14)
Recipe Source: Cook's Illustrated (Sept 2013)

You can get the recipe at the TV show website (if you register and read this within a year or two), but the Hoisin Sauce recipes is not there unless you are a paying subscriber.

So here are the ingredients:

2 tablespoons rice vinegar
1 teaspoon cornstarch
1/3 cup hoisin sauce
2 tablespoons light corn syrup
1 – 2 tablespoons Sriracha sauce
1 teaspoon grated fresh ginger
1/4 teaspoon five-spice powder

Basically you just whisk them together (it helps to do the cornstarch into the vinegar first) and then boil it for a minute or two to thicken. 

This recipe is very simple and it was delicious. The chicken turned out perfect. I used 1T of the Sriracha sauce and my picky eater complained it was too spicy. He said he might have liked it with less spice. I will try again with 1/2 T because it was so good. 

And of course a very simple meal if you plan for the brining time before hand.  

Also, I didn't have five-spice powder or all the parts to make a substitute. I used a pinch of cinnamon and a pinch of cloves. 

Potato Buns

Prep Time: 45 minutes
Rise Time: 30 minutes
Rest Time: 15 minutes
2nd Rise: 30 minutes
Bake Time: 18 minutes

Grade: A+

Make Again: Yes

Recipe Source: Cook's Illustrated (July 2012)
Recipe Source: America's Test Kitchen (Season 13)

Note: the recipe is available on the ATK TV website and should be available to registered users for the rest of 2014 I think

I love this recipe. Don't be put off by the 45 prep time. That involves down-time while the potatoes are cooking, and the kneading time. The hardest part of this recipe is ricing the potatoes, but it only takes a few extra minutes. A ricer is quite helpful for that step, I'm not sure how well the recipe would work with just mashing the potatoes.

The dough is a dream to work with – seriously, it is the easiest shaping of dough I have ever experienced. The dough rolls into balls quite easily and after the rest is super easy to pat them into correct size. I have made these twice so far and I'm not sure I will buy store bought rolls again unless I am seriously strapped for time. These freeze well so can be made ahead.

My second time with the recipe I saved enough of the potato and potato cooking water to make a second batch the next day. That reduced the prep time to 15 minutes. So I ended up with 18 rolls total. I will be making this recipe again soon this way.

Marbled Blueberry Bundt Cake

Prep Time: 38 minutes
Cook Time: 45 - 70 minutes
Cool Time: 3 hours

Grade: A

Make Again: Yes

Recipe Source: Cook's Illustrated (May 2013)
Recipe Source: America's Test Kitchen TV (Season 14)

Note: The recipe will be available on TV website for free for the next year or so. The episode with the actual video hasn't aired yet, but probably will soon.

I did something I always want to do, but almost never do, and that was try two different recipes for the same thing. I have had in my list a blueberry lemon bundt cake from Everyday Food for years that I've never tried. Recently I found this recipe and I decided to try them both within a week of each other.

This cake was the definite winner. It is definitely more work because you need to make the a jam like filling, and you also need to buy some Sure-Jel. But it is really delicious and the better cake. The lemon flavor is more pronounced and the leftovers kept in the freezer have still been great.

It is also prettier with the marble filling instead of just regular blueberries floating inside.

I made a half recipe which is why I have a large range of cook times. A half bundt cake is usually plenty unless you are serving a huge crowd.

Skillet Chicken Fajitas

Prep Time: 50 minutes
Cook Time: 10 minutes
Rest Time: 5 minutes

Grade: A-

Make Again: Yes

Recipe Source: Cook's Illustrated (September 2012)
Recipe Source: America's Test Kitchen TV (Season 13)

This was a little bit of work because you have to roast the peppers, but it wasn't too much or too hard.

I had the most trouble with the chicken. The chicken I buy sometimes has huge breasts that are very thick. I did pound them to 1/2" as instructed. But after marinating and putting in the pan, they were 1" at least! So the cooking method of sauteing till blackened on one side (4 minutes) and then finishing in a 200 degree oven didn't work well. I ended up cranking up my oven to 350.

The peppers and onions were good, but I would use less lime next time. Of course the reason I needed to use less lime was because I only used 1/2 the heavy cream that it called for. I didn't want to make the dish too heavy, since the rest of the meal is fairly light.

I did like these and will probably make again.

Meatballs for a Crowd (or your freezer)

Prep Time: 50 minutes
Cook Time: 60 minutes

Grade: A+

Make Again: Yes

Recipe Source: Cook's Illustrated (November 2010)
Recipe Source: ATK TV (Season 12)
Recipe Source: Pasta Revolution

These are possibly the best meatballs I have ever had. They are a bit of work, but the recipe makes a huge amount of sauce and meatballs. I got 39 medium sized (less than 2") meatballs from the recipe.

I came very close to making these just ok meatballs, when I almost didn't add the proscuitto. I had to go to Trader Joe's to buy it and I didn't want to. But decided if I didn't, the salt would be off, and I didn't want to mess with the original recipe that much. I'm so glad I got it, because it really added a lot to the recipe.

My least favorite part of making these was grating the onion (1.25 cups). I might use the food processor for that next time. The tears were pouring out of me.

The meatballs are baked instead of pan-fried which is nice, because a lot of the fat renders out and it is a bit easier with so many. The sauce and meatballs are finished in the oven. They use 6 cups of tomato juice because supposedly the sauce cooks down. I only used 4 cups, and even took the cover off the last half hour, but still felt the sauce was a little thin. I would use less next time. but I like a thick sauce.

As I said, this made a lot. I have a lot of leftovers in the freezer, which makes me very happy. I will definitely use this recipe again, but not that often, since it makes so much. !

Whole Wheat Sandwich Bread

Prep Time: 5 minutes
Rest Time: 8+ hours
Prep Time: 15 minutes
Rise Time: 90 minutes
2nd Rise: 60-90 minutes
Bake Time: 40-50 minutes
Cool Time: 2 hours

Grade: A

Make Again: Yes

Recipe Source: Cook's Illustrated (March 2011)
Recipe Source: ATK TV (Season 12)

(There is a video on the TV website for this one.)

I never have good luck with making sandwich bread. Wheat or white. It smells good, but I never love the flavor. Until now. This one had amazing flavor. It may have something to do with the butter, whole milk, and honey. Although, to be fair, the amounts were not huge considering this makes two loaves. The wheat germ probably helps the wheat flavor as well.

This recipe takes some forethought and planning because you have to start the night before, and there are many steps. But none are hard, and the results are worth it I believe.

Potato Galette

Prep time: 25 minutes
Cook Time: 40-50 minutes

Grade: A

Make again: Yes for a nice meal.

Recipe Source: Cook's Illustrated (March 2010)
Recipe Source: ATK TV (Season 12)

There is a video at the TV website now, which is helpful to watch before trying this recipe.

I really liked this one. It was a bit of work, but not too much. It makes a nice presentation for a serving to others. However, as you can see from my photo, I did burn the edges a bit. It was still really good though. the hardest part is cutting the potatoes. Even with a mandoline. I wouldn't try it without!

Chewy Sugar Cookies

Prep Time: 22 minutes
Cook Time: 11-13 minutes per pan

Grade: A
Make Again: Yes
Recipe Source: America's Test Kitchen TV (Season 11)
Recipe Source: Cook's Illustrated (November 2010)


I wrote a post about this yesterday, and it isn't here anymore. :-( So, I am going to keep this short and sweet. These are very, very good. Nice and chewy, even when not warm anymore.
I had already opened some cream cheese, so this helped use up some of the open package. I didn't sprinkle the extra sugar on top at the end, and didn't miss is.

There is a video on the ATK TV show link, and you can get the recipe their also.

Quick and Hearty Chicken Noodle Soup

Stock Prep Time: 23 minutes
Stock Cook Time: 50-55 minutes
Soup Prep Time: 8 minutes (I prepped some with the stock)
Soup Cook Time: 20-25 minutes

Grade: A

Make Again: Yes

Recipe Source: America's Test Kitchen TV Show (Season 10) (Recipe at link)
Recipe Source: Best of America's Test Kitchen 2010
Recipe Source: Cook's Illustrated (January 2009)

Note: This is on the TV show website, so click link above and print, if you would like the recipe. It will probably be available through this year only.

I rarely make homemade chicken noodle soup, because dealing with chicken parts grosses me out. This recipe is pretty simple though, and most of the stock flavor comes from using ground chicken. That is nice and easy. You do have to cut two chicken breasts (on the bone) in half and simmer them in the stock for 30 minutes which also provides some of the flavor (and the meat for the soup.) Cutting the breasts was the hardest part for me. (I'll skip the details on why, because I don't want this to be an unappetizing read!)

The recipe ends up taking about 2 hours from start to finish, but there is really only 35-40 minutes of hands on time, so it is not a lot of work.

The soup was really, really good. The man in my life, who just really doesn't care that much about food (much to my dismay) said after his first bite "Wow, this is good." To elicit that response means it really was good. The broth was very flavorful and potatoes and carrots were perfectly cooked, along with the chicken. I used a frozen thicker Egg Noodle. Mrs Reames (I think.) It was my first time with them, and I think I would use them again, because they are more substantial. I didn't have parsley, so I added some peas at the last moment for a bit of green. I would definitely do that again. I also cut the chicken instead of tearing it, because I hate tearing the chicken.

Next time I make this, I might try doing the stock the day before and letting everything cool down first, so that removing the fat is easier (and you can get more of it.)

I'm not going to make this an A+ recipe yet, but it may get upgraded if after my second attempt I still like it as much.

Enchiladas Verdes

Prep Time: 45 minutes
Cool Time: 20 minutes
Assemble Time: 10 minutes
Cook: Time: 20 minutes

Grade: C- (only because I don't like Tomatillos)

Make Again: No

Recipe: Amercia's Test Kitchen TV Show (Season 9)
Recipe Source: Cook's Illustrated (July 2008)


I've always made or ordered a red sauce when I've had enchiladas, so I wasn't sure if I would like this one.  Well, I didn't like it. 

The recipe itself is good.  Although somewhat time consuming, the work was fairly easy (other than peeling the roasted poblanos.)  I was cleaning my kitchen all along, and I enjoyed making these.  But I just don't like the green sauce.  I used the canned tomatillos, and maybe fresh would have been better, but I will stick to the red sauce version in the future.  

The chick part of the recipe was very delicious though, and I used the leftover broth to make Mexican rice which I will report on next.

Baked Ziti

Prep Time: 35 minutes
Cook Time: 60 minutes
Cool Time: 20 minutes

Grade:B-

Make Again: No

Recipe Source: Cook's Illustrated (March 2009)
Recipe: America's Test Kitchen TV Show (Season 10)

This was  nothing special in my opinion.  I do have to admit, however, that I used an inferior cheese which definitely affected the taste.  I chose the store brand (Safeway) cheese because it was cheaper, and then, even worse, accidentally purchased the low-fat version.  It was too salty and not creamy at all.  Now I have 8 oz left of this crappy cheese, which I won't use, just to save $1.  Oh well.

However, even without that issue, I still don't think this recipe would have been all that better than the very simple baked pasta dishes I've used before.  It uses cottage cheese, which I like, but I usually don't include ricotta in my baked ziti anyways, so it didn't solve any problems for me.  It just seems like more effort than I want for a simple pasta dish, so I probably won't make again.

Best Blueberry Muffin

Prep Time: 32 minutes
Bake Time: 16-18 minutes

Grade: A-

Make Again: Yes

Recipe Source: Cook's Illustrated (May 2009)
Recipe: America's Test Kitchen TV Show  (Season 10)

I have to say once more that I really like the ATK TV show website. (It's free but you must register first.)  It is really nice to go watch the video before I start the recipe.  The videos are usually around 8-10 minutes, and well worth the time since it will answer many questions you might have while following the recipe.  Not that CI's recipes aren't complete - they are. But they can be long with small print, and I sometimes miss things!

Anyway, the video helped me know how the sugar and eggs should look, how the jam should look, and how to really get the jam into the muffin.

Yes, these take a little longer than many muffin recipes, because you have to make a little blueberry jam, and then swirl it in.  However, I feel that these are worth the effort.  I love the lemon sugar topping.

I do think they could handle a few more blueberries in the regular batter.  Not a lot more, but maybe 1/4 c. more total.

I froze these and took some out for a road trip last week.  The crunchy sugary topping (made from sugar and lemon zest) wasn't all sparkly like it was when they were fresh, but it was still crunchy and very good.  

Chewy Chocolate Cookies

Prep Time: 13 minutes
Cool Time: 30 minutes
Roll Time: 10 minutes
Bake Time: 10-11 minutes

Grade: A

Make Again: Yes

Recipe Source: Cook's Illustrated (January 2009)
Recipe: America's Test Kitchen TV Show (Season 10)

This recipe is available during 2010 at the America's Test Kitchen TV show website (along with video). Print it out now if interested, because it will probably be gone by 2011.

These are very good, with an intense chocolate flavor. My nephew enjoyed licking the bowl, but he didn't really like the final cookie because it tasted too rich for him. That wasn't a problem for me.

They are simple, but since you need to roll them, take a little longer than regular drop cookies. I would definitely make again, but who knows if I will, since I have lots of good chocolate cookie recipes.

Housekeeping - America's Test Kitchen TV Show

I have been doing some housekeeping.  I'd love to redesign this blog, but don't have the time right now.  Hopefully someday.

But what I did do, was add the label "atktv" for the America's Test Kitchen TV show.  They have updated their website in the last year or so, and it is fantastic now.  For the current season (10) they have the recipe available.  Also, if the show has aired, they have the entire video of the recipe from the show.  This is such a nice feature, and is so helpful when you are trying a new recipe. 

The previous season (currently season 9) also has the recipes available.  Previous seasons just list recipes, but send you to one of their paid site.

This new label "atktv" is added to every recipe that I've tried featured in Season 9 or 10.  I also added the link to the recipe at the bottom of the score care before my notes.  Once season 11 starts, I assume the season 9 recipes won't be available anymore.  Print those recipes now, if interested.  (Since I don't reprint the recipes here.)

Click on the atktv label below (or here) to see a list of all these reviews. 

You do need to register at the TV show website to see recipes and videos, but it is free.  If you try to access recipes from season 8 or earlier they also try to get you to register.  This part is not free. 

Currently there are only 14 or so recipes, but there are more coming.  I'm not updating anything that was featured in a previous season, because there is no recipe link.

Rustic Dinner Rolls

Prep Time: 7 minutes
Rest Time: 30 minutes

Knead Time: 5-7 minutes

Rise Time(s): 1 hour + 30 min + 30 min + 30 (folding and shaping in between)

Bake Time: 25 minutes

Cool Time:1 hour

Grade: A

Make Again: Yes

Recipe Source: Cook's Illustrated (Nov 2008)
Recipe: America's Test Kitchen Show (Season 10)

The recipe is being featured on the TV show website right now. They do not remain up there forever, so if you have any interest in the recipe, grab it now.  If not, you can get it with a paid subscription to Cook's Illustrated.  The nice thing about the CI website is it includes mini-videos.  So you can see a 3 minute video of the recipe, which is extremely helpful - you see things you won't pick up from reading the recipe - especially helpful when working with dough.  Actually, in my recipe link above, they are also including a longer 9 min video from the TV show on this recipe, which is even more helpful.  I assume that is temporary though.

Unfortunately, I watched the video after I started the recipe and realized that I was supposed to wait to add the salt until after the 30 minute rest.  I'm not sure how that effects things, but I have to assume there was a reason.

Another problem I had was that I missed the part in the recipe about how to place the rolls with cut side up.  I didn't do the best job of putting these in the pan, or cutting them, so they are all different sizes and shapes, which you may notice from the picture.

I could not wait for the oven to get to 500 degrees and put them in around 475.  It is too hot out and I needed the oven to make dinner, so I went for it.  The high heat makes the rolls higher, and mine are not too high.  Oh well.  They are still delicious.

Despite the long time these take to make, this recipe is super simple.  Lots of rest periods, and occasional turning, so you need to be home for a while to make these, but it isn't hard.

I came up with what I think is a good idea for avoiding a messy counter.  I took my 18x13 jelly roll nonstick pan and sprinkled flour in it.  I poured the dough in there, and did my cutting and shaping without having to worry about the counter.  It contained the flour and since you are supposed to make two 16" long logs with the dough, it was easy to make almost as long as the pan.

These rolls are delicious.  If you like crusty bread, you will probably like this recipe.  It always amazes me when just flour, water and yeast (with a tiny, tiny bit of honey and a tiny bit of whole wheat) can make something so flavorful.