Nancy just moved to the mountains of Colorado and can’t get her popovers to perform properly at altitude.

Nancy, your problem is probably that the popovers aren’t setting quickly enough to hold in the steam. This can be solved by increasing the eggs (the leavening in popovers) and decreasing the shortening. This recipe from the New Mexico State University should perform better.

1 cup sifted all-purpose flour
1 teaspoon sugar
1/4 teaspoon salt
1 cup milk — at room temperature
2 large eggs
1 tablespoon butter — melted

Heat oven to 450F.

In a medium bowl mix together the flour, sugar, and salt. In a small bowl whisk together the milk, eggs, and butter. Add the milk mixture to the flour and beat until smooth and well-combined.

Pour into greased popover cups and cook in the center of the oven for 15 minutes, then reduce heat to 350F and cook for another 20 minutes. Do not open oven until this point. Use a paring knife to poke a small slit in each popover and continue cooking another 5 - 8 minutes.

~ Chef Kevin

Happy Fourth of July!

We’ve compiled our best picnic and cookout menus below. Enjoy. And don’t hesitate to call ChefsLine for some personalized, one-on-one cooking instruction this week. You can catch us hanging by our grills with our new iPhones watching the Ratatouille trailer over and over again.

Fourth of July Menu Collection

Chef Ann’s Backyard Party
The Grill: A Recipe Collection
Chef Kevin’s Do-Ahead Picnic
Chef Cary’s Down Home Picnic Basket
Summertime Comfort Menu
Summer Night in the Hamptons
Summertime Small Plates
Late Summer Picnic

If you’re hosting a cookout this fourth of July or attending a potluck, low-cal dishes are always appreciated. Chef Kate Gabriele offers us a fun and easy menu featuring grilled and no-oven cooking techniques.

Fourth of July Cookout

Grilled Vegetables with Quinoa
Grilled Dakini Chicken
Fresh Tomato Basil Pasta
Grilled Fruit and Pineapple Coconut Granita

Want the quick and dirty inside scoop about our chefs’ favorite cooking tricks, their most traumatic kitchen disasters, and favorite tales from the culinary hotline? Play online (or download) the Culinary Roundtable’s program, The Chefs of ChefsLine. In this 20 minute podcast, Chef Mark hosts Chefs Erika, Jim, JoAnna, Kevin, and Jenn Beisser for a hilarious and informative discussion that roves from seafaring hijinks to slimy hams, mixed with a heady dose of home cooking tips.

(more…)

~ Chef Nate Auchter

Summer is officially here and when it comes to seafood, that means it’s softshell crab season! These delectable crustaceans from Maryland, South Carolina, and Louisiana usually start showing up at the end of May, and they’ll stick around for just a few more weeks. While many chefs experiment with numerous way of “crusting” these crabs with different flours, cornmeal, nuts, and even plantains, they can be prepared as simply as sautéed whole with salt and pepper. Still, the preferred method is frying them, producing a super crunchy coating that contrasts perfectly with the inside meat, which, under the crisp “soft shell”, becomes smooth and creamy. I think these little guys are perfect for the beginning of the summer and have prepared some incredible dishes to share with you. Nothing says “Summer’s Here!” more than softshells… except maybe cherries… or peaches… or maybe squash blossoms.

Chef Nate’s Recipes
Grilled Softshell Crab with Leek and Fennel Ragout
Fried Softshell Crabs over Late Spring Greens
Sautéed Softshell Crabs with Eggplant Timbales

Buying and Preparing
Most supermarkets will try to carry softshells during the season, and they can be easily purchased at Albertson’s, Whole Foods fish market or Wegman’s. Prices usually range between three and six dollars depending on where they were harvested. Maryland crabs are very high quality, as the colder waters produce Blue Crabs high in delicious fat, and these are usually the most sought after. It is extremely important to make sure that when buying them, the crab is still very active and moving when picked up. If you must keep the crabs in your refrigerator for a few days before using them, hold them in a cardboard box, a shoebox perhaps, covered with a damp towel. (more…)

Suzanne in Alabama is making a Pizza Rustica with basket cheese and is looking for a substitute cheese and more information about this fresh farmer’s cheese. Generally, basket cheese refers to the Italian, Formagetto and the process of making cheese by hanging in a basket to release the liquid in the whey.
(more…)

CSA (or Community Supported Agriculture) season is upon us and along with our favorite veggies, we usually get a few that stump us. Joelle writes: “I just got a box of veggies from my CSA and have no idea what to do with garlic scapes and raddichio. Any ideas?

Scapes are the seed stalks of garlic and must be cut off to allow the bulbs to develop fully. They have a delightful mild garlic flavor and are quite crisp in texture. Some thoughts for them include: (more…)

Chef Jim Gray is an accomplished chef who is passionate about helping home cooks take their skills to the next level. Jim is well-known as “The Kitchen Guy,” and is host of the popular television series by the same name. The two “tastiest minutes in television” is broadcast across the country on Good Morning America and Fox. We’re thrilled to have him on board! Chef Jim is the ‘deconstructionist’ of the team and looks forward to teaching you family-friendly restaurant dishes, rack of lamb, his secret lemon curd, and Italian cuisine. Chef Jim lives in Missoula, Montana.

Dana’s pound cake recipe calls for salted butter but she has unsalted butter. How do you substitute unsalted butter and vice versa when baking?

(more…)

 

 Sushi 101 [3:42m]: Play Now | Play in Popup | Download

When I say “sushi”, what image enters your mind? There’s so much more to sushi than a little tube of seaweed encasing rice and raw fish. Listen now to my short introduction to sushi and get ready to find your new food passion. Then, try your hand and make your own Sashimi and Avocado Appetizer for a fun night of dining at home. My recipe is easy to prepare and requires no special equipment!

(more…)