ATK Volume 3: Polenta with Mushroom Sauce

This one is a winner, kids. There were a couple of things added/changed, but the bottom line is that it was delicious and we totally recommend it. Chelsi wanted to make our own polenta instead of buying the pre-made polenta in a tube, but we ended up not doing that in order to save (a bunch of) time. It'd probably be improved slightly with the homemade polenta, but it's not necessary.

Some changes that were made: we used fresh oyster mushrooms instead of dried porcini (just because the store we went to didn't have them and we didn't feel like searching), which meant we didn't need the water, and used a little bit of homemade mushroom stock that Chelsi had in the freezer. Also, Chelsi seasoned with salt and pepper throughout the cooking, instead of at the end, and added some red pepper flakes as well. We also put it all over egg noodles, which we both agreed improved the flavor and texture.

Here's the original recipe:
1/4 cup dried porcini mushrooms, rinsed and patted dry
3/4 cup water
1/4 cup olive oil
1 onion, chopped fine
2 garlic cloves, minced
2 teaspoons minced fresh rosemary
1 Lb white mushrooms, sliced
1/3 cup sweet Marsala (we used dry, and we wondered if sweet would be TOO sweet)
3/4 cup heavy cream
salt & pepper
1 (18 oz) tube polenta, cut into 8 rounds

1. Combine porcini and water in bowl and microwive covered until soft, about 1 minute. Strain porcini, reserving liquid. Chop porcini fine and set aside.

2. Heat 2 tablespons oil in saucepan over medium heat. Cook onion until soft, about 5 minutes. Add garlic and rosemary and cook until fragrant, about 30 seconds. Add white and porcini mushrooms and cook until browned. Stir in Marsala and reserved mushroom liquid and simmer until pan is nearly dry (this step took much longer than the original recipe claimed it would). Add cream and simmer until thickened. Season with salt and pepper.

3. Meanwhile, heat remaining oil in large non-skillet. Cook polenta rounds until well crowned and crisp (this step also took longer than the original recipe claimed it would). Serve with mushroom sauce (over egg noodles, if you know what's good for you).

We'll be making this dish again, I'm sure, but next time we'll be doubling it!

ATK Vol. 2: Crab cakes! (with fresh herb salad [if we were in England, we'd pronounce the h in herb])

For our second installment of the ATK recipe series, we present to you, dear readers, ATK's Crab Cakes with Herb Salad.

These were pretty delicious, but not quite as satisfying as we had hoped. They were a little heavy, both on the mayo and on the stomach. Not a disappointment, but they need a little bit of work. The fresh herbs in the crab cakes were delicious, and I thought the herb salad was quite nice, but I think it was a little too-herby for Chelsi. (She says, "It was good though.")

We thought it could be improved by lightening up the mayo, and using panko crumbs for either all or half of the saltines. It could probably use just a little bit more spice too, at least in the dipping sauce. There's a chance that I mixed the crab into the other ingredients with a little too much force - it'd probably be better to have larger chunks of crab instead of small, broken up pieces.

1 1/4 cups mayo

3 Tbs + 1 tsp lemon juice

1 Tbs hot sauce

1 Tbs finely chopped + 1 cup packed whole leaf cilantro

1 Tbs finely chopped + 1 cup packed whole leaf mint

1 Tbs finely chopped + 1/2 cup packed dill

1 Lb crab meat (we used 1/2 lb lump, 1/2 lb claw because lump is 'spensive)

1 Cup crushed saltine crackers

4 Scallions, white parts minced, green parts sliced thin

2 Tbs + 2 tsp olive oil

salt and pepper

Whisk Mayo, 3 Tbs lemon juice, hot sauce and chopped herbs

Reserve 1/2 cup for a dip/topping

Fold crab meat, saltines and scallion whites, and form into 4-5 three inch patties

Heat 2 Tbs oil in large skillet until just smoking

Cook cakes until golden brown, 4-5 minutes on each side

Toss whole herb leaves and scallion greens with remaining oil and lemon juice, add salt + pepper

Serve crab cakes, salad and side of sauce

(This post is by Jed, even though it says it's from both of us)

ATK Volume 1: Pasta with Spicy Cauliflower Sauce

This was pretty tasty. We made it vegetarian and didn't quite exactly follow the recipe, but pretty close. Basically, I told Chelsi what to do to follow the recipe, and she ignored me. We thought it could use more tomatoes and a little more spice. We also wondered if it'd be good to use an immersion blender on the sauce to puree it before putting it on the pasta. Chelsi added paprika to the cauliflower to try to simulate some of the flavor the bacon would give it.

The dish was yummy, and we'd both make it again, but it needs a little adjustment.

Recipe from America's Test Kitchen, more ATK recipes to follow

5 slices bacon, sliced thin (we omitted this ingredient to make it vegetarian)

1 Tbs olive oil

1 head cauliflower, cut into florets

1 onion, sliced thin

4 garlic cloves, minced

1/4 teaspoon red pepper flakes

14.5 oz can diced tomatoes

1/2 cup water

2 Tbs finely chopped parsley

salt and pepper

1 lb orecchiette or penne (or really, any pasta you want)

1/4 cup Pecorino Romano cheese (we used parmesan instead)

Chelsi pretty much winged it, but this is pretty much what she did:

Heat olive oil in a pan (she used a dutch oven)

Add cauliflower and cook for 4-6 minutes

Add the onion and sweat them 4-5 minutes

Add garlic and red pepper flakes, cook for 30 seconds or so

Add tomatoes and water, cook until just about done

Add parsley and salt and pepper to taste

EAT!

(This post is by Jed, even though it says it's from both of us)