Serious Eats Recipe Newsletter: January 18

Email not displaying correctly? View it in your browser. Welcome to the January 18, 2012 issue of the Serious Eats Weekly Recipe Newsletter. The Serious Eats Book Serious Eats: A Comprehensive Guide to Making and Eating Delicious Food Whenever You Are features our favorite eats from across the country and 50 recipes developed by J. Kenji López-Alt. Read more about the book here. Pass it on Know anyone who might be interested in our newsletter? Forward this email to up to 5 friends at once. This Week's Best Recipes on Serious Eats The Best Basic Guacamole: Eat it plain or jazz it up in over 12 different ways. Kimchi Pasta With Bacon And Sesame Seeds: This quick pasta dish has rich cured pork flavor and some intense spice. Pork Cheeks: When cooked over very low heat for a long time, pork cheeks break down into hockey puck-sized nuggets of fork-tender flesh. Vegan Toasted Oatmeal With Maple Syrup, Cranberries, And Raspberries: Toasted oatmeal with cranberry and raspberry with a drizzle of maple syrup makes a killer breakfast, even for non-vegans. Sweet And Sour Sauce: While sweet and sour can be found in diverse forms in China, the American version builds upon the simple mixture of sugar, vinegar, and spices with the addition of fruit juice and ketchup. Banana Cream Pie: The only thing better than eating banana cream pie might be making one, knowing that you'll be bringing happiness and pleasure to the world. Homemade Jell-O Style Chocolate Pudding: Jell-O pudding in cups has a slick silkiness that makes all other puddings seem as thick and heavy as paste. Make a similar pudding at home with gelatin. DIY Orange Bitters: Just a drop or two of orange bitters can add the right depth to your cocktail or bridge together ingredients that aren't quite living up to their mixological potential. Featured Recipe [Photograph: Oxmoor House] In Cooking Light The Complete Quick Cook authors Bruce Weinstein and Mark Scarbrough ask their readers to embrace high heat when thinking about quick cooking. And It makes perfect sense when you think about it since higher heat equals faster cooking. Why you should make this: Roasting cauliflower at high heat gives it a wonderful meaty texture as well as crispy browned bits that make it irresistible even to the cauliflower averse. For this Roasted Cauliflower, Chickpeas, and Olives the oven is cranked up to a scorching 450°, a temperature that browns the cauliflower florets to a golden crisp, roasts the roughly chopped garlic giving at a mellow spice, and renders the olives and chickpeas crunchy-chewy all in about 22 minutes. It's one of those fantastically simple sides that can be tossed together in a manner of minutes but once it comes out of the oven is filled with wonderfully complex tastes and textures. Adapted from Cooking Light The Complete Quick Cook by Bruce Weinstein and Mark Scarbrough. Copyright © 2011. Published by Oxmoor House. Available wherever books are sold. All Rights Reserved Roasted Cauliflower, Chickpeas, and Olives - serves 6 - Active time: 10 minutes Total time: 30 minutes Ingredients 5 1/2 cups cauliflower florets (about 1 pound) 10 green Spanish olives, halved and pitted 8 garlic cloves, coarsely chopped 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained 3 tablespoons olive oil 1/2 teaspoon crushed red pepper 3 tablespoons fresh flat-leaf parsley leaves Procedure 1. Preheat oven to 450°F. 2. Combine first 4 ingredients in a shallow roasting pan. Drizzle with oil; sprinkle with pepper. Toss well to coat. Bake at 450° for 22 minutes or until cauliflower is browned and crisp-tender, stirring after 10 minutes. Sprinkle with parsley. Last Week's Recipe Last week's Recipe Newsletter recipe was for The Occasional Vegetarian's Cabbage And Mushroom 'Lasagna'. Check out more recipes at Serious Eats! You're receiving the Serious Eats Newsletters because you opted in through our website, www.seriouseats.com. Unsubscribe javearjohanes.cakes@blogger.com from this list. Our mailing address is: Serious Eats 197 Grand St, FL 2 New York, NY 10013 Add us to your address book Copyright (C) 2012 Serious Eats All rights reserved. Forward this email to a friend

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