Sunday, September 14, 2014

Zucchini Bread

Prep Time: 18 minutes
Bake Time: 65 minutes
Cool Time: 90 minutes

Grade: B+

Make Again: Maybe

Recipe Source: Cook's Illustrated (July 2014)

The recipe is not behind the pay wall right now, but it probably will be soon.

This was pretty good, but I think I like other quick breads more still, like banana bread or a pumpkin bread. I may still make again just when I need to use up some zucchini. This recipe does use more than most recipes.

Saturday, September 13, 2014

Grilled Boneless Chicken Breasts with Spicy Hoisin Sauce

Prep Time: 20 minutes
Brine Time: 60 minutes
Cook Time: 10 minutes

Grade: A

Make Again: Yes

Recipe Source: America's Test Kitchen (Season 14)
Recipe Source: Cook's Illustrated (Sept 2013)

You can get the recipe at the TV show website (if you register and read this within a year or two), but the Hoisin Sauce recipes is not there unless you are a paying subscriber.

So here are the ingredients:

2 tablespoons rice vinegar
1 teaspoon cornstarch
1/3 cup hoisin sauce
2 tablespoons light corn syrup
1 – 2 tablespoons Sriracha sauce
1 teaspoon grated fresh ginger
1/4 teaspoon five-spice powder

Basically you just whisk them together (it helps to do the cornstarch into the vinegar first) and then boil it for a minute or two to thicken. 

This recipe is very simple and it was delicious. The chicken turned out perfect. I used 1T of the Sriracha sauce and my picky eater complained it was too spicy. He said he might have liked it with less spice. I will try again with 1/2 T because it was so good. 

And of course a very simple meal if you plan for the brining time before hand.  

Also, I didn't have five-spice powder or all the parts to make a substitute. I used a pinch of cinnamon and a pinch of cloves.