By Editors at America's Test Kitchen
Ebook by way of Editors at America's try out Kitchen
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Additional info for Cooking for Two 2013
The mini loaf pans are ideal for scaled-down baked goods, such as our Cream Cheese Pound Cake. SMALL CAKE PAN With a 6-inch round cake pan, you can make a perfectly sized coffee cake for two people (see our Cinnamon Streusel Coffee Cake). SMALL PIE PLATE For both sweet and savory pies, we rely on 6-inch pie plates. Our Chicken and Cheese Quesadilla Pies call for a pair of these dishes for two servings, but our Banana Cream Pie requires just one for a perfectly scaled-down dessert. CHAPTER 1: THE MAIN COURSE Weeknight Roast Chicken Chicken Marbella Filipino Chicken Adobo Quick Braised Chicken Thighs with Tomatoes and Olives Quick Braised Chicken Thighs with Porcini and Shallots French-Style Pot-Roasted Pork French-Style Pot-Roasted Pork with Port and Figs Red Wine-Braised Pork Chops Smoky Indoor Ribs Prime Rib for Two Minute Steaks with Garlic-Parsley Butter All-American Mini Meatloaves Southwestern Mini Meatloaves Oklahoma Fried Onion Burgers Greek Meatballs with Herbs and Feta Braised Brisket with Mushrooms Poached Fish Fillets with Crispy Artichokes and Tomato-Sherry Vinaigrette Poached Fish Fillets with Crispy Scallions and Miso-Ginger Vinaigrette Poached Fish Fillets with Crispy Jalapeños and Spicy Vinaigrette Baked Fish with Crisp Bread Crumbs Maryland Crab Cakes Weeknight Roast Chicken WHY THIS RECIPE WORKS: To get a beautifully browned, perfectly roasted chicken on the table for two any night of the week, we skipped the brining and the V-rack.
Though the white meat became marginally juicier, the skin had gone from patchy brown to pale. Cranking the heat above 375 degrees improved the skin but, not surprisingly, reversed the slight gains we’d made with the juicier breast meat. Perhaps we needed a two-temperature method: a high, hot oven to crisp the skin and a lower, cool oven to gently cook the white meat. It can be tricky to get a home oven to hit a targeted low temperature; what if we started the chicken at a relatively hot temperature (in a preheated pan) to brown the skin, then turned off the oven midway through cooking?
In 1977, a gourmet shop called the Silver Palate opened on Manhattan’s Upper West Side and introduced New Yorkers to their first bite of chicken Marbella. The original recipe, which was published in the shop’s eponymous cookbook, was inspired by the bold flavors and slow cooking of northern Africa: Chicken breasts and legs were marinated overnight in a potent prune, olive, and caper sauce; transferred to shallow baking dishes; moistened with white wine; topped with a cup of brown sugar; and baked (with frequent basting) in a 350-degree oven for about an hour.