Chicken Schnitzel with Frisée-Apple Salad

Schnitzel is the German word for "cutlet" and most often describes a dish of breaded, fried meat. In this version, crispy, quick-cooking chicken cutlets are paired with a sweet-tart salad.

6 servings

Recipe by Jeanne Thiel Kelley
Photograph by Patricia Heal

February 2010

Ingredients

• 6 large skinless boneless chicken thighs (each about 5 ounces)
• All purpose flour
• 3 large eggs
• 1 tablespoon minced fresh Italian parsley
• 4 cups (about) fresh breadcrumbs made from crustless country wheat bread (preferably organic)
• 2 1/2 tablespoons unsalted butter, divided
• 2 1/2 tablespoons canola oil, divided
• Frisée-Apple Salad (see recipe)

Preparation

• 
  
  Place large piece of plastic wrap on work surface. Unfold 1 chicken thigh near 1 end of plastic. Fold other end of plastic over chicken to cover completely. Using mallet, pound chicken to 1/4- to 1/3-inch thickness. Set cutlet aside in plastic sheet. Repeat with remaining chicken thighs and 5 more sheets of plastic wrap. DO AHEAD Cutlets can be made up to 1 day ahead. Refrigerate wrapped in plastic.
• 
  
  Place large scoop of flour in shallow dish (such as pie dish). Beat eggs and parsley in another shallow dish to blend. Place 2 cups breadcrumbs in third shallow dish. Unwrap 1 chicken cutlet and sprinkle all over with salt and pepper. Coat cutlet completely with flour, then egg mixture, then breadcrumbs. Transfer cutlet to rimmed baking sheet. Repeat with remaining chicken cutlets, adding more flour and breadcrumbs as needed.
• 
  
  Divide half of butter and half of oil between 2 large skillets; melt butter with oil over medium-high heat. Add 3 cutlets to each skillet. Cook until coating is golden brown and crisp on bottom, about 3 minutes. Using spatula, transfer chicken to sheet of foil. Divide remaining butter and remaining oil between skillets; swirl to melt butter. Return chicken, browned side up, to skillets. Sauté until bottoms are browned and chicken is cooked through, about 3 minutes longer. Transfer chicken to plates. Serve with Frisée-Apple Salad.
• 
  

  What to drink

  A medium-bodied Côtes du Rhône would be a good choice with the schnitzel. Try the Perrin & Fils 2007 "Réserve" Côtes du Rhône, a wine with blackberry, licorice, and herbal notes. At just $8 a bottle, it also happens to be an incredible bargain.

• 
  

  Nutritional Information

  1 serving contains the following (Analysis does not include Frisée-Apple Salad.) :
  Calories (kcal) 481.2
  %Calories from Fat 49.8
  Fat (g) 26.7
  Saturated Fat (g) 8.0
  Cholesterol (mg) 226.2
  Carbohydrates (g) 21.3
  Dietary Fiber (g) 1.0
  Total Sugars (g) 2.2
  Net Carbs (g) 20.3
  Protein (g) 36.5

( ) I've made this food and
_____( ) Loved it
_____( ) Thought it was OK
_____( ) Would try it again with changes
_____( ) Wouldn't make it again
( X ) Haven't made this yet

Tuna Noodle Casserole with Leeks and Fresh Dill

Oil-packed albacore in a roux-thickened sauce flavored with leeks, dill, and Gruyère... Not your mother's Tuna Casserole.

6 servings

Recipe by Molly Stevens

Photograph by Levi Brown

March 2010

Ingredients

• 1/4 cup (1/2 stick) unsalted butter
• 2 1/2 cups thinly sliced leeks (white and pale green parts only; from about 2 large)
• 1/4 teaspoon celery seeds
• Coarse kosher salt
• 1/4 cup all purpose flour
• 2 cups whole milk
• 1/2 cup half and half
• 1 teaspoon fresh lemon juice
• 8 ounces wide egg noodles
• 1/2 cup coarsely grated Gruyère cheese (about 2 1/2 ounces)
• 2 tablespoons chopped fresh dill
• 2 5- to 6-ounce cans albacore tuna (preferably packed in olive oil), drained, broken into 1/2-inch chunks
• 2 cups coarsely crushed salted potato chips (about 2 ounces)

Preparation

• Butter 8x8x2-inch glass baking dish. Melt unsalted butter in heavy large saucepan over medium heat. Add leeks and celery seeds to saucepan; sprinkle lightly with coarse kosher salt. Cover saucepan and cook until leeks are tender but not brown, stirring often, about 8 minutes. Add flour; stir 1 minute. Gradually add milk and half and half; simmer until mixture thickens slightly, stirring often, about 5 minutes. Stir in lemon juice. Season leek sauce to taste with coarse kosher salt and pepper. Remove sauce from heat.
• Meanwhile, cook egg noodles in large pot of boiling salted water until tender, stirring occasionally. Drain noodles, reserving 3/4 cup noodle cooking liquid. Transfer noodles to large bowl. Pour leek sauce over noodles. Add grated Gruyère cheese and dill and stir to blend; add reserved noodle cooking liquid by tablespoons until mixture is moist and creamy (about 8 tablespoons). Fold in tuna. Transfer to prepared baking dish. DO AHEAD Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover with foil and keep refrigerated.
• Preheat oven to 375°F. Bake noodle casserole, covered with foil, until heated through, about 20 minutes if freshly made or 30 minutes if chilled. Remove foil. Sprinkle crushed potato chips over and continue to bake, uncovered, until top is golden brown and filling bubbles, about 10 minutes longer. Serve hot.

Hungry for More? If you have a question about this recipe, contact our Test Kitchen at askba@bonappetit.com. To see more recipes like this one, check out our One-Dish Dinners Slideshow.

• Nutritional Information

  1 serving contains the following:
  Calories (kcal) 509.4
  %Calories from Fat 45.4
  Fat (g) 25.7
  Saturated Fat (g) 11.2
  Cholesterol (mg) 101.1
  Carbohydrates (g) 46.4
  Dietary Fiber (g) 3.1
  Total Sugars (g) 6.1
  Net Carbs (g) 43.3
  Protein (g) 23.2

( ) I've made this food and
_____( ) Loved it
_____( ) Thought it was OK
_____( ) Would try it again with changes
_____( ) Wouldn't make it again
( X ) Haven't made this yet

Coconut Shrimp

Japanese breadcrumbs and shredded coconut give these shrimp a crispy, crunchy crust.

Makes 18

Recipe by Lora Zarubin

Photograph by Mitchell Feinberg

February 2010

Ingredients

• 3/4 cup panko (Japanese breadcrumbs)
• 1/2 cup unsweetened shredded coconut
• 2 teaspoons finely grated lime peel
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 large eggs
• 18 uncooked large shrimp, peeled, deveined, tails left intact
• Peanut oil (for frying)

Preparation

• Line baking sheet with parchment paper. Mix panko, coconut, lime peel, salt, and pepper in medium shallow bowl. Whisk eggs in another medium bowl to blend. Add shrimp to bowl with beaten eggs and toss to coat. Working with 1 shrimp at a time, remove shrimp from beaten eggs and turn to coat in panko mixture. Place shrimp on prepared baking sheet. DO AHEAD Can be made 4 hours ahead. Cover and chill.
• Pour enough peanut oil into large skillet to reach depth of 1/4 inch; heat over medium-high heat. Working in batches, add shrimp to skillet and cook until golden and just opaque in center, about 2 minutes per side. Transfer to paper towels to drain. Arrange shrimp on platter and serve warm.

• Nutritional Information

  One shrimp contains the following:
  Calories (kcal) 125.9
  %Calories from Fat 50.6
  Fat (g) 7.3
  Saturated Fat (g) 2.4
  Cholesterol (mg) 134.1
  Carbohydrates (g) 2.0
  Dietary Fiber (g) 0.5
  Total Sugars (g) 0.2
  Net Carbs (g) 1.5
  Protein (g) 12.9

( ) I've made this food and
_____( ) Loved it
_____( ) Thought it was OK
_____( ) Would try it again with changes
_____( ) Wouldn't make it again
( X ) Haven't made this yet

Mrs. O'Callaghan's Soda Bread

Happy St. Patty's Day from the Green Goddess!

At Ballinalacken Castle Country House & Restaurant, the bread is baked in a rectangular pan.

makes 1 loaf

by Mary O'Callaghan

Photography by Andrew Hetherington

March 2010

Ingredients

• Nonstick vegetable oil spray
• 3 cups all purpose flour
• 3 cups whole wheat flour
• 1/2 cup (packed) brown sugar
• 2 teaspoons baking soda
• 1/4 cup (1/2 stick) chilled margarine or butter, cut into 1/2-inch cubes
• 2 cups buttermilk

Preparation

• Preheat oven to 425°F. Spray heavy baking sheet with nonstick spray. Whisk both flours, sugar, and baking soda in medium bowl to blend. Add margarine and cut in until margarine is reduced to pea-size pieces. Add buttermilk; stir until shaggy dough forms. Turn dough out onto lightly floured work surface. Knead until dough comes together, about 10 turns. Shape dough into 9-inch round (the round should be about 1 inch high). Place dough on prepared baking sheet. Cut large X, 1/2 inch deep, in top of dough, almost all the way to the edges of the round.
• Bake bread in center of oven until deep brown and bottom sounds hollow when firmly tapped (a bamboo skewer inserted into the center of the bread should emerge clean without any stickiness or moistness), about 55-60 minutes. Transfer bread to rack and cool completely.

TEST KITCHEN NOTE: Based on feedback from readers, we retested this three times and made adjustments to the original recipe that was printed in the magazine. Above is the version of the recipe that works best. We increased the baking soda to 2 teaspoons (instead of 1 teaspoon); shaped the dough to a 9-inch round (instead of a 7-inch round); increased baking time to 55 to 60 minutes (instead of 40 minutes); and clarified certain instructions on doneness. In one testing, we tried adding 1 teaspoon of salt and found that it detracted from the sweetness of the bread. Thank you to our readers for your feedback.

Hungry for More? If you have a question about this recipe, contact our Test Kitchen at askba@bonappetit.com. To see more recipes like this one, check out our Irish Food for St. Patrick's Day Slideshow.

• Nutritional Information

  One slice contains the following:
  Calories (kcal) 286.3
  %Calories from Fat 14.4
  Fat (g) 4.6
  Saturated Fat (g) 0.8
  Cholesterol (mg) 1.6
  Carbohydrates (g) 54.8
  Dietary Fiber (g) 4.2
  Total Sugars (g) 12.0
  Net Carbs (g) 50.6
  Protein (g) 8.5

( ) I've made this food and
_____( ) Loved it
_____( ) Thought it was OK
_____( ) Would try it again with changes
_____( ) Wouldn't make it again
( X ) Haven't made this yet

Hummus and Crudités

Pack carrot and celery sticks in a school lunch along with this lemony hummus.

4 to 6 Servings

Recipe by Maria Helm Sinskey

Photograph by Gail Albert Halaban

September 2009

Ingredients

• 1 15- to 16-ounce can garbanzo beans (chickpeas), drained
• 1 small garlic clove, pressed
• 6 tablespoons extra-virgin olive oil, divided
• 3 tablespoons fresh lemon juice
• 1/2 teaspoon sugar
• 1/4 teaspoon ground cumin

Preparation

• Puree beans, garlic, 3 tablespoons olive oil, and lemon juice in processor. Add 3 tablespoons oil, sugar, and cumin. Puree until very smooth, about 1 1/2 minutes. Season with salt and pepper. Transfer to bowl. Cover; chill at least 1 hour. DO AHEAD Can be made 1 week ahead. Keep chilled.

( ) I've made this food and
_____( ) Loved it
_____( ) Thought it was OK
_____( ) Would try it again with changes
_____( ) Wouldn't make it again
( X ) Haven't made this yet

"Pizza" Sandwiches

These kid-friendly sandwiches are perfect for the school lunch box. You'll have enough tomato spread for leftovers when prepared along with our Back-to-School Lunch menu.

4 Servings

Recipe by Maria Helm Sinskey

Photograph by Gail Albert Halaban

Bon Appetit Magazine September 2009

Ingredients

• 4 tablespoons extra-virgin olive oil plus additional for drizzling
• 4 large garlic cloves, pressed
• 2 6-ounce cans tomato paste
• 2 teaspoons sugar
• 1 teaspoon dried oregano
• 4 ciabatta rolls or other Italian bread rolls, split horizontally
• 2 8-ounce balls mozzarella cheese, thinly sliced, drained on several layers of paper towels
• 2 cups arugula or mixed greens (optional)

Preparation

• Place 4 tablespoons oil and garlic in small saucepan. Stir over medium heat until garlic is golden, about 1 minute.
• Remove pan from heat; stir in tomato paste. Stir in sugar, oregano, and 1 teaspoon coarse salt. Return pan to heat; cook until tomato spread is bubbling, 2 to 3 minutes. Remove from heat. Cool. DO AHEAD Can be made 1 day ahead. Cover and chill.
• Spread 1 teaspoon tomato spread on top and bottom halves of rolls. Divide cheese slices among bottom halves of rolls. Drizzle with oil; sprinkle with salt and pepper. Top with arugula, if using. Cover with roll tops. Cut sandwiches in half; wrap. DO AHEAD Can be made 1 day ahead. Chill.

( ) I've made this food and
_____( ) Loved it
_____( ) Thought it was OK
_____( ) Would try it again with changes
_____( ) Wouldn't make it again
( X ) Haven't made this yet

Trail Mix Freezer Cookies

You can bake the cookies to order, straight from the freezer.

MAKES ABOUT 27 THREE-INCH COOKIES

Recipe by Maria Helm Sinskey

Photograph by Gail Albert Halaban

Bon Appetit Magazine September 2009

Ingredients

• 3/4 cup all purpose flour
• 1/2 cup white whole wheat flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup (packed) golden brown sugar
• 3/4 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups old-fashioned oats
• 1/2 cup unsweetened flaked coconut
• 2 cups trail mix, coarsely chopped

Preparation

• Line 3 baking sheets with parchment paper. Mix first 6 ingredients in bowl. Using electric mixer, beat butter and both sugars in large bowl until fluffy. Add eggs and vanilla; beat until mixture is fluffy, 1 to 2 minutes. Reduce speed to low; beat in flour mixture until just combined. Fold in oats and coconut. Stir in trail mix.
• Using 2-inch-diameter ice cream scoop, drop dough onto sheets, spacing about 2 inches apart. DO AHEAD For ready-to-bake dough, freeze dough on sheets until firm. Transfer frozen dough to resealable plastic bags; keep frozen until ready to bake.
• Preheat oven to 350°F. For freshly made cookie dough, bake until cookies are golden brown, about 13 minutes. (For frozen dough, arrange frozen cookies 2 inches apart on parchment lined baking sheets; bake until golden brown, about 16 minutes.) Transfer to racks to cool.

( ) I've made this food and
_____( ) Loved it
_____( ) Thought it was OK
_____( ) Would try it again with changes
_____( ) Wouldn't make it again
( X ) Haven't made this yet

Pickled Peppers with Shallots and Thyme

These pickled peppers are great as a pizza topping or served with bread and cheese. They will be on the menu at the restaurant Molly Wizenberg discusses opening in her Cooking Life column.

MAKES 1 QUART

Recipe by Molly Wizenberg

Photograph by Elinor Carucci

Bon Appetit Magazine September 2009

Ingredients

• 1 pound sweet or mild mini bell peppers, sliced crosswise into 1/4-inch-thick rounds, seeded
• 2 large shallots, thinly sliced, separated into rings
• 2 cups white wine vinegar
• 1/2 cup sugar
• 3 tablespoons water
• 5 fresh thyme sprigs
• 2 large garlic cloves, thinly sliced
• 1/4 teaspoon dried crushed red pepper
• Pinch of coarse kosher salt

Preparation

• Place peppers and shallots in medium bowl.
• Mix vinegar and next 6 ingredients in medium saucepan. Bring to boil over medium heat, stirring to dissolve sugar and salt. Remove brine from heat; carefully pour over peppers and shallots. Cover bowl; let stand 5 minutes. Uncover; cool to room temperature. Transfer to quart-size jar, pressing peppers into brine. Cover; chill at least 4 hours and up to 10 days.

( ) I've made this food and
_____( ) Loved it
_____( ) Thought it was OK
_____( ) Would try it again with changes
_____( ) Wouldn't make it again
( X ) Haven't made this yet

Asian Pear and Grapefruit Salad with Sake Granita and Pear Sorbet

Nearly all of San Francisco's Candybar chef Kyle Caporicci's sweets come with their very own ice cream pairings: carrot cake with root beer ice cream; mango-kiwi cheesecake with mint. And in the case of this exotic fruit salad, the topping is a refreshing sake granita and pear sorbet.

6 SERVINGS

Recipe by Candybar

Photograph by Jose Picayo

September 2009

Ingredients

PEAR SORBET

• 3/4 cup water
• 3/4 cup sugar
• 2 tablespoons light corn syrup
• Pinch of salt
• 3 1/2 cups diced peeled ripe Anjou or Bartlett pears (about 3 large)

SAKE GRANITA

• 1 1/3 cups coarsely filtered sake
• 2 tablespoons water
• 3/4 teaspoon unflavored gelatin

ASIAN PEAR AND GRAPEFRUIT SALAD

• 1 1/2 cups water
• 1 1/2 cups sugar
• 4 ruby red grapefruits or white grapefruits
• 2 large unpeeled Asian pears
• Fresh fennel fronds (optional; for garnish)

SPECIAL EQUIPMENT

• Ice cream maker

Preparation

PEAR SORBET

• Combine 3/4 water, sugar, corn syrup, and pinch of salt in large saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Add pear pieces and simmer until pears are very tender, stirring occasionally, 8 to 10 minutes. Cool slightly. Transfer mixture to processor and puree until smooth. Chill pear mixture until cold, about 2 hours.
• Process pear mixture in ice cream maker according to manufacturer's instructions. Transfer pear sorbet to freezer container; cover and freeze until firm. DO AHEAD Can be made 3 days ahead. Keep frozen.

SAKE GRANITA

• Pour sake into 8x8x2-inch glass dish. Spoon 2 tablespoons water into heatproof custard cup or small bowl. Sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Pour enough water into small skillet to come 1 inch up sides; bring to boil. Reduce heat to very low. Place cup with gelatin mixture in hot water in skillet. Stir until gelatin dissolves and mixture is fluid, about 1 minute. Remove cup with gelatin mixture from skillet. Pour gelatin mixture into sake and stir to blend well. Freeze sake mixture until firm, at least 8 hours or overnight.

ASIAN PEAR AND GRAPEFRUIT SALAD

• Combine 1 1/2 cups water and 1 1/2 cups sugar in medium saucepan. Bring to boil, stirring until sugar dissolves. Remove from heat. Cool simple syrup until just warm to touch, 20 to 30 minutes.
• Meanwhile, cut off peel and white pith from all grapefruit. Working over bowl to catch juices and using small sharp knife, cut between membranes to release segments into bowl. Quarter and core Asian pears, then cut lengthwise into very thin slices. Add to bowl with grapefruit.
• Pour warm simple syrup over fruit. Cover and refrigerate until well chilled, about 2 hours. DO AHEAD Compote can be made 6 hours ahead. Keep chilled.
• Arrange 1 layer of pear slices in each of 6 cocktail glasses. Top each with 1 layer of grapefruit segments. Spoon 2 tablespoons syrup from fruit mixture over. Scrape fork all over sake granita to form crystals. Place large spoonful of granita atop fruit in each glass. Top each with 1 more layer of pear slices, then layer of grapefruit segments and scoop of pear sorbet. Garnish with fennel fronds, if desired, and serve.

( ) I've made this food and
_____( ) Loved it
_____( ) Thought it was OK
_____( ) Would try it again with changes
_____( ) Wouldn't make it again
( X ) Haven't made this yet

Chocolate-Cinnamon Bundt Cake with Mocha Icing

Almost every ingredient in this delicious chocolate cake is a pantry staple, making this a time-saving, budget-friendly dessert that still feeds a crowd. Plus, it keeps well, so even if you do have leftovers, you can enjoy the cake all week.

12 to 16 Servings

• PREP: 20 MIN
• TOTAL: 1 HOUR 35 MIN

Recipe by The Bon Appétit Test Kitchen

September 2009

Ingredients

• 1 cup boiling water
• 1/2 cup natural unsweetened cocoa powder
• 4 teaspoons instant espresso powder, divided
• 2 cups unbleached all purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 2 1/2 cups (packed) golden brown sugar, divided
• 1 cup vegetable oil
• 1 tablespoon vanilla extract
• 2 large eggs
• 1 1/4 cups mini semisweet chocolate chips, divided
• 1/4 cup (1/2 stick) unsalted butter, room temperature

Preparation

• Preheat oven to 350°F. Generously brush 12- to 15-cup nonstick Bundt pan with oil. Whisk 1 cup boiling water, cocoa powder, and 2 teaspoons espresso powder in 2-cup glass measure. Whisk 2 cups flour, baking powder, cinnamon, and salt in medium bowl. Using electric mixer, beat 2 cups brown sugar, 1 cup vegetable oil, and 1 tablespoon vanilla in large bowl to blend. Add eggs; beat to blend. Beat mixture until smooth, about 30 seconds longer. Beat in half of flour mixture, then cocoa mixture. Add remaining flour mixture; beat to blend. Fold in 1 cup chocolate chips. Transfer batter to prepared Bundt pan.
• Bake cake until tester inserted near center comes out clean, about 50 minutes. Cool the cake 10 minutes. Invert cake onto rack; cool 15 minutes longer.
• Meanwhile, stir remaining 1/2 cup brown sugar, 2 teaspoons espresso powder, and 2 tablespoons water in small saucepan over medium heat until sugar melts. Remove from heat. Add butter and remaining 1/4 cup chocolate chips; stir until butter and chocolate melt. Cool slightly. Using spoon, drizzle icing over cake. Cool cake completely, slice, and serve.

Hungry for More? If you have a question about this recipe, contact our Test Kitchen at askba@bonappetit.com. To see more recipes like this one, check out our Chocolate Desserts Slideshow.

• Nutritional Information

  One serving contains the following:
  Calories (kcal) 412.2
  %Calories from Fat 46.9
  Fat (g) 21.7
  Saturated Fat (g) 5.5
  Cholesterol (mg) 34.0
  Carbohydrates (g) 55.1
  Dietary Fiber (g) 2.1
  Protein (g) 3.4

( ) I've made this food and
_____( ) Loved it
_____( ) Thought it was OK
_____( ) Would try it again with changes
_____( ) Wouldn't make it again
( X ) Haven't made this yet

Layered Brownies with White-Chocolate Caramel and Cacao Nib Gelato

These "Hawks Bars" are so good, chef-owners Michael Fagnoni and Molly Hawks named them after their restaurant, Hawks in Granite Bay, California. Super-sweet, fudgy brownies are topped with layers of white-chocolate-flavored caramel, bittersweet-chocolate ganache, and candied pecans and served with a scoop of not-too-sweet Cacao Nib Gelato.

8 SERVINGS

Recipe by Hawks Restaurant

Photograph by Jose Picayo

Bon Appetit Magazine September 2009

Ingredients

CANDIED PECANS

• 1/2 cup sugar
• 1/4 cup water
• 1 cup pecan halves, toasted

BROWNIES

• 1/2 cup (1 stick) unsalted butter
• 2 ounces bittersweet chocolate (54% to 60% cacao), chopped
• 1/4 cup plus 1 teaspoon natural unsweetened cocoa powder
• 2 1/2 tablespoons all purpose flour
• 1/8 teaspoon salt
• 1/2 cup plus 1 tablespoon sugar
• 2 large eggs
• 1/2 teaspoon vanilla extract

WHITE-CHOCOLATE CARAMEL

• 3 tablespoons water, divided
• 3/4 teaspoon unflavored gelatin
• 4 1/2 tablespoons sugar
• Pinch of salt
• 6 tablespoons heavy whipping cream
• 4 ounces high-quality white chocolate (such as Lindt or Perugina), finely chopped
• 1 1/2 tablespoons unsalted butter, diced, room temperature

BITTERSWEET-CHOCOLATE GANACHE

• 2/3 cup heavy whipping cream
• 6 ounces bittersweet chocolate (54% to 60% cacao), chopped
• Cacao Nib Gelato

SPECIAL EQUIPMENT

• 8x8x2-inch metal baking pan

Preparation

CANDIED PECANS

• Lightly butter baking sheet. Stir sugar and 1/4 cup water in large nonstick skillet over medium heat until sugar dissolves. Increase heat and boil until sugar syrup is light golden, occasionally brushing down sides of skillet with wet pastry brush, about 8 minutes. Add pecans and stir until syrup coats pecans, about 1 minute. Immediately pour pecans out onto prepared baking sheet; spread in single layer with heatproof spatula. Cool completely. Coarsely chop nuts. DO AHEAD Can be made 2 days ahead. Store airtight at room temperature.

BROWNIES

• Preheat oven to 350°F. Line 8x8x2-inch metal baking pan with foil. Butter foil. Combine 1/2 cup butter and bittersweet chocolate in heavy medium saucepan. Stir over medium-low heat until melted and smooth. Remove from heat; cool slightly. Whisk cocoa powder, flour, and salt in small bowl. Whisk sugar, eggs, and vanilla in medium bowl to blend. Pour butter mixture into sugar mixture; whisk until blended. Add cocoa mixture; whisk until blended. Transfer brownie batter to prepared baking pan; smooth top (layer will be thin).
• Bake brownie until tester inserted into center comes out with moist crumbs attached, 18 to 20 minutes. Allow brownie to cool slightly, then gently press down on edges to form flat, even layer. Cool completely in pan on rack.

WHITE-CHOCOLATE CARAMEL

• Spoon 1 tablespoon water into small bowl; sprinkle gelatin over and stir to blend. Let stand until gelatin softens, about 15 minutes.
• Meanwhile, combine remaining 2 tablespoons water, sugar, and pinch of salt in heavy small saucepan. Stir over medium heat until sugar dissolves. Increase heat and boil until syrup is deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 8 minutes. Slowly add cream (mixture will bubble vigorously). Reduce heat to low. Stir to dissolve any caramel bits. Remove from heat; let cool 5 minutes. Add gelatin mixture; stir until gelatin dissolves. Add white chocolate; whisk until melted and smooth. Whisk in butter. Pour caramel atop cooled brownie; spread evenly to cover completely. Chill uncovered until caramel firms slightly, at least 8 hours or overnight.

BITTERSWEET-CHOCOLATE GANACHE

• Bring cream to simmer in small saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Cool until mixture is slightly thickened but still pourable, about 15 minutes. Pour ganache atop caramel on brownie; spread just to edges. Sprinkle chopped candied pecans evenly over. Chill uncovered until ganache is firm enough to cut, about 4 hours. DO AHEAD Can be made 2 days ahead. Cover and keep chilled.
• Using foil as aid, lift brownie out of pan; place on work surface. Fold foil sides down. Using sharp knife, trim off about 1/4 inch of brownie on all sides. Cut brownie into eight 3 1/2-inch-long, 1 3/4-inch-wide bars. Place 1 brownie bar and scoop of Cacao Nib Gelato on each of 8 plates and serve.

( ) I've made this food and
_____( ) Loved it
_____( ) Thought it was OK
_____( ) Would try it again with changes
_____( ) Wouldn't make it again
( X ) Haven't made this yet

Pineapple-Glazed Pork with Chiles and Lime

This dish has a spicy-sweet twist.

4 Servings

• PREP: 25 MIN
• TOTAL: 40 MIN

Recipe by The Bon Appétit Test Kitchen

September 2009

Ingredients

• 1 cup pineapple juice, divided
• 3/4 cup sugar
• 2 tablespoons coarsely chopped seeded red jalapeño chiles
• 3/4 teaspoon ground allspice
• 2 tablespoons fresh lime juice
• 2 3/4-pound pork tenderloins
• Chopped fresh cilantro

Preparation

• Preheat oven to 500°F. Bring 3/4 cup pineapple juice and sugar to boil in heavy large saucepan over high heat, stirring until sugar dissolves. Cover; boil until syrup is deep brown, checking frequently to prevent burning, about 8 minutes. Remove from heat. Immediately swirl in remaining 1/4 cup pineapple juice, chiles, and allspice. When bubbling stops, whisk in lime juice and season with salt and pepper. Pour 1/4 cup glaze into small bowl and reserve.
• Line baking sheet with foil; place rack in center of sheet. Sprinkle pork with salt and pepper; place on rack. Brush with glaze from saucepan. Roast until thermometer inserted into center of pork registers 145°F, brushing occasionally with glaze from saucepan, about 15 minutes. Slice pork. Drizzle with reserved glaze and sprinkle with cilantro.

• Nutritional Information

  One serving contains the following:
  Calories (kcal) 383.56
  %Calories from Fat 18.0
  Fat (g) 7.70
  Saturated Fat (g) 2.69
  Cholesterol (mg) 112.72
  Carbohydrates (g) 40.70
  Dietary Fiber (g) 0.93
  Protein (g) 36.77

( ) I've made this food and
_____( ) Loved it
_____( ) Thought it was OK
_____( ) Would try it again with changes
_____( ) Wouldn't make it again
( X ) Haven't made this yet