Kitchen Test Recipes Recipe Box

PESTO MUSSELS

Steps:

• Sauté the garlic in a pot with some olive oil over medium-high heat until golden, about 2 minutes. Add the mussels and white wine; cover and steam until the mussels open, about 4 minutes. Stir in the pesto.

EGG YOLK STUFFED LATKES

Steps:

• Preheat a 10-inch skillet over medium heat. Set a wire rack inside a rimmed baking sheet.
• Peel the potatoes and shred them in a food processor fitted with the shredding blade; drain the shredded potatoes in a large colander as the food processor fills up. Press firmly on the potatoes in the colander to remove any excess moisture, pat dry with paper towels and transfer to a large bowl.
• Grate the onion in the food processor fitted with the shredding blade then stir into the potatoes along with the flour, beaten egg, baking powder, cayenne and 1 teaspoon salt. Immediately move to cooking the potato mixture or it will purge too much water and not be crispy.
• Add 1/4 inch oil to the preheated skillet and as soon as it shimmers, add three 1/4-cup mounds of the potato mixture, leaving any excess moisture in the bowl. Flatten each mound with the bottom of the measuring cup and make a well in the middle. Gently place 1 egg yolk in each well and top evenly with another 1/4 cup of the potato mixture. Fry, lowering the heat if browning too quickly, until golden brown and cooked through but the yolks are still runny, about 3 minutes per side. Drain on the prepared baking sheet. Add more oil to reach 1/4 inch in the skillet and heat until it shimmers. Repeat frying with the remaining potato mixture and egg yolks. Sprinkle with chopped chives and serve immediately.

TEST RECIPE 91218

Steps:

• Cut all of the ingredients. Cook them. Enjoy.
• Cut all of the ingredients. Cook them. Enjoy.

SWEET POTATO TOT CASSEROLE

Steps:

• Preheat the oven to 425 degrees F. Heat the oil in a large skillet over medium heat. Crumble in the beef and cook, breaking up the meat with a wooden spoon, until no longer pink and begins to brown, about 4 minutes. Add the squash, onion and bell pepper and cook, stirring occasionally, until the onion begins to wilt, about 4 minutes.
• Make a space in the center of the skillet and add the garlic, tomato paste, chili powder, cumin and 1 teaspoon salt. Cook, stirring occasionally, until sizzling, about 1 minute, then stir into the beef and vegetables. Add the tomato sauce, stock and 1/2 cup water. Bring to a simmer then stir in the black beans and vinegar. Simmer, stirring often, until slightly thickened, 3 to 4 minutes.
• Transfer to a 9-by-13-inch baking dish. Sprinkle with 1 cup of the Cheddar. Arrange the tots in neat rows on top, spacing them apart so they can crisp. Bake until the tots are crisp on top, about 25 minutes. Sprinkle with the remaining 1 cup Cheddar. Bake until the cheese is melted and the filling is bubbly, 10 to 15 minutes.