Making Mole' from Cook's Illustrated
annie1992
4 years ago
last modified: 4 years ago
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4 years agolast modified: 4 years agoRelated Discussions
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Comments (18)See, I have a beef with Cook's Illustrated (aka, America's Test Kitchen & Cooks Country). They are not very "customer" friendly, IMO. I had trouble once with a bill from them for their CI magazine (one I didn't owe, I might add) and they were very nasty and threatening. There are also a lot of complaints about them on line regarding their billing practices so I know it was not just me running into problems with them. That being said, I do like their recipes! I watch their shows but, of course, you can't go to their website and see the recipes unless you subscribe (another pet peeve I have). However, with a little googling, I have found every one of their recipes somewhere else - for free. Years ago I bought a few of their cookbooks, but to be honest, I never use them. The cookbooks I use the most are the Barefoot Contessa's books - I have all of them - about 10 of them. I can't think of one recipe of hers that hasn't been delicious (and easy). Also, my two other favorite resources is allrecipes.com and food.com. On their sites you can ask it to show you the ingredient list for 2 people and I find that very helpful, since we are empty nesters also and don't like leftovers....See MoreHelp! Cooks Illustrated Best Light Recipe?
Comments (2)I have the book...but I found the recipe online...saves my poor typing! I compared the recipes and found just one difference, in the amount of EVO called for. FRENCH POTATO SALAD From: America's Test Kitchen Live! by Cook's Illustrated If fresh chervil isn't available, substitute an additional 1/2 tablespoon of minced parsley and an additional 1/2 teaspoon of minced tarragon. For best flavor, serve the salad warm, but to make ahead, follow the recipe through step 2, cover with plastic wrap, and refrigerate. Before serving, bring the salad to room temperature, then add the shallot and herbs. Serves 4 to 6 Ingredients  2 pounds (about 6 medium or 18 small) red potatoes, scrubbed and cut into 1/4-inch-thick slices  2 tablespoons salt  1 medium garlic clove, peeled and threaded on a skewer  1 1/2 tablespoons champagne vinegar or white wine vinegar  2 teaspoons Dijon mustard  1/4 cup olive oil (2 Tablespoons called for in "The Best Light Recipe Cookbook")  1/2 teaspoon ground black pepper  1 small shallot, minced (about 2 tablespoons)  1 tablespoon minced fresh chervil leaves  1 tablespoon minced fresh parsley leaves  1 tablespoon minced fresh chives  1 teaspoon minced fresh tarragon leaves Directions 1. Place the potatoes, 6 cups cold water, and the salt in a large saucepan. Bring to a boil over high heat, then reduce the heat to medium. Lower the skewered garlic into the simmering water and blanch, about 45 seconds. Immediately run the garlic under cold tap water to stop the cooking process; remove the garlic from the skewer and set aside. Simmer the potatoes, uncovered, until tender but still firm (a thin-bladed paring knife can be slipped into and out of the center of a potato slice with no resistance), about 5 minutes. Drain the potatoes, reserving 1/4 cup cooking water. Arrange the hot potatoes close together in a single layer on a rimmed baking sheet. 2. Press the garlic through a garlic press or mince by hand. Whisk the garlic, reserved potato cooking water, vinegar, mustard, oil, and pepper together in a small bowl until combined. Drizzle the dressing evenly over the warm potato slices; let stand 10 minutes. 3. Meanwhile, toss the shallot and herbs gently together in a small bowl. Transfer the potatoes to a large serving bowl. Add the shallot-herb mixture and mix lightly with a rubber spatula to combine. Serve immediately. Variations FRENCH POTATO SALAD WITH ARUGULA, ROQUEFORT, AND WALNUTS Follow the recipe for French Potato Salad, omitting the herbs and tossing the dressed potatoes with 1/2 cup walnuts, toasted and chopped coarse, 4 ounces Roquefort cheese, crumbled, and 1 small bunch arugula, washed, dried, stemmed, and torn into bite-sized pieces (about 3 cups), along with the minced shallot in step 3. Nancy...See MoreRECIPE: Mole Pablano
Comments (2)Tricia - I really appreciate your taking the time to post this now in such a busy season. It sounds so good and I must confess my DH's family has been in the restaurant business (not DH anymore for a long time) since his grandparents started it in 1961 then passed to the parents and then the boys. (They have THE most incredible Mexican food, btw, nothing touches it.) They have never served mole nor does my MIL make it. I don't think any aunts made this either that I'm aware of so we have really been interested to find a really good recipe. As you know many types of mole are not wonderful so I am really happy to find a recipe that you are saying is "killer"...hehe. I don't mind the work involved because I gravitate towards the challenging recipes. So I cannot wait to try this! Ole!...See MoreCook's Illustrated
Comments (24)I agree with Friedajune that the recipes are too salty - they even put salt in dessert recipes that do not need salt at all. I do watch the show, but more for equipment tips than anything else, although on a rare occasion I will learn a tip from one of their techniques. Most of what I see on the show I learned long ago, and their recipes do tend to be on the bland, Americanized side. I make things a lot spicier than they do, which is why I find their recipes boring, but they do appeal to a certain mass audience, which they do identify as American. They were extremely slow to pick up on the "dry salt" method for roasting turkey, and they use way too many brines, which I find dilute the flavors of the meats. Their barbecues are also always too sweet. Anyway - just not my taste, but I do find the show entertaining at times, although I will turn it off if one of the chefs annoys me. I like Christopher, Bridget, Jack, and Adam; Julia is okay, except when she rolls her eyes back in her head during tastings as if in some sort of religious ecstasy a la Teresa de Ávila. There are some younger guys that I never watch, due to their annoying speech habits. One of them begins every sentence with "So" and often with "So Chris..." He has a bit of an attitude problem also, and so I change channels when he comes on. I've watched him so little that I cannot remember his name. Fortunately, he is not on that much....See MoreJasdip
4 years agosleevendog (5a NY 6aNYC NL CA)
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4 years agoJohn Liu
4 years agochloebud
4 years agonaturegirl_2007 5B SW Michigan
4 years agolast modified: 4 years agoannie1992
4 years agoLars
4 years agoJohn Liu
4 years agoannie1992
4 years agoLars
4 years agolast modified: 4 years agoJohn Liu
4 years agoannie1992
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