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The Best American Recipes 2002-2003 (Best American)

The Best American Recipes 2002-2003 (Best American) Hardcover - 2002

by McCullough, Fran; Stevens, Molly (eds.)

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Houghton Mifflin, 2002. Very good hardcover with very good dust jacket.. Hard Cover. Very Good/Very Good.
Used - Very Good
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Summary

What is a best American recipe? It's simple but sophisticated.
It tastes exceptional.
It's one you want to make again and are dying to share with your friends.
It introduces a surprisingly easy technique or gives you a new way to use a favorite ingredient.
It produces the best possible version of a dish.

For this edition, Fran McCullough, one of the nation's most respected cookbook editors, and Molly Stevens, a cookbook author and contributing editor for Fine Cooking, searched through hundreds of sources and then selected the very best -- 150 recipes in all.

You'll find recipes from the biggest names in food, such as the celebrity chefs Mario Batali and Bobby Flay; from esteemed cookbook authors, including Marion Cunningham and Deborah Madison; and from renowned food journalists, like Gourmet's Ruth Reichl and the New York Times's Amanda Hesser. You'll also get superlative recipes from home cooks, such as a scene-stealing side dish and an heirloom holiday dessert.

The Best American Recipes includes notes on the most popular ingredients, time-saving techniques, and the most useful kitchen tools. With crowd-pleasing recipes like Party Cheese Crackers, such weeknight suppers as Simple Salmon, and special-occasion dishes including Spice-Rubbed Turkey and Chocolate Truffle Cake, The Best American Recipes equips you with everything you need to be the most confident cook on the block.

Excerpt

Party Cheese Crackers

Source: Cook & Tell by Karyl Bannister Cook: Karyl Bannister

You can’t stop eating these crackers, we promise. They’re cheesy, buttery, and delicious, with little bits of pistachio making them very pretty as well. Blue cheese and chili powder are used judiciously to elevate the flavors and add depth. They’re also a cinch to make, fortunately, since once you make them everyone will be begging you to bring them to the next party. They’re icebox crackers, made just like icebox cookies.
If there are any leftovers after the party, they go very well with soup or salad.

makes 6 1/2 dozen crackers

1 1/2 cups grated Cheddar cheese (about 6 ounces), at room temperature 1 cup (2 sticks) butter, at room temperature 1/2 cup crumbled blue cheese (about 2 ounces), at room temperature 1 teaspoon chili powder 1/2 cup chopped salted pistachios 2 cups all-purpose flour

In a medium bowl using a wooden spoon, cream the Cheddar, butter, blue cheese, and chili powder. Stir in the pistachios. Sift the flour into the cheese mixture and work it in with the spoon until well blended. Form the dough into three 9-inch-long logs. Wrap the logs in waxed paper or plastic wrap and chill for 2 hours, or until firm.

Preheat the oven to 350 degrees. Slice the logs into 3/8-inch-thick rounds. Place the rounds 1 inch apart on ungreased baking sheets. Bake for 10 to 14 minutes, or until barely browned on the edges. Serve warm or at room temperature. Store the crackers in an airtight container for up to 2 weeks.

Cook’s Notes * If you can only find shell-on salted pistachios, discard any loose bits of papery skin as you shell the nuts.
* You can use a pinch of cayenne pepper in place of the chili powder for similar effect.
* If the ingredients are not truly at room temperature, blending the dough is a real chore. Once the cheeses and butter have softened, however, it’s a breeze.

Tip We all know that it’s not easy to shape dough into perfectly cylindrical logs, so we were happy to find this tip for shaping perfect icebox cookies on foodweb.com. Use scissors to cut down the length of a cardboard tube (such as a paper-towel tube). Line the inside of the tube with waxed paper. Pack the dough into the tube, close it, wrap a rubber band around each end, and refrigerate. After the dough is chilled, unwrap and you’re all set to slice and bake.

Copyright © 2002 by Houghton Mifflin Company Introduction copyright © 2002 by Fran McCullough Foreword © 2002 by Anthony Bourdain Reprinted by permission of Houghton Mifflin Company.

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