How to Make Split Pea with Ham Soup

Split Pea and Ham Soup Recipe
source: American Test Kitchen
Ingredients: Serve 6 to 8
2 tablespoons unsalted butter
1 large onion, chopped fine
Salt and Pepper
2 garlic cloves, minced
7 cups water
1 pound ham steak, rind removed, cut into quarters
1 pound (2 ½ cups) green split peas, picked over and rinsed
3 slices thick cut bacon
2 sprigs fresh thyme
2 bay leaves
2 carrots, peeled and cut into ½ inch pieces
1 celery rib, cut into ½ inch pieces
1 recipe Buttery Croutons(recipe follows)

Procedures:
  • Melt butter in Dutch oven over medium high heat. Add onion and ½ teaspoon salt and cook, stirring frequently, until softened, about 3 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add water, ham steak, peas, bacon, thyme, and bay leaves. Increase heat to high and bring to simmer, stirring frequently to keep peas from to simmer, stirring frequently to keep peas from sticking to bottom. Reduce heat to low, cover, and simmer until peas are tender but not falling apart, about 45 minutes.
  • Remove ham steak, cover with aluminum foil to prevent drying out, and set aside. Stir in carrots and celery; continue to simmer, covered, until vegetables are tender and peas have almost completely broken down, about 30 minutes longer.
  • When cool enough to handle, shred ham into bite size pieces with 2 forks. Remove and discard thyme sprigs, bay leaves, and bacon slices. Stir ham into soup and return to simmer. Season with salt and pepper to taste, sprinkle with croutons, and serve. (soup can be refrigerated for up to 3 days)
Buttery Croutons
Ingredients: make 2 cups
3 tablespoons unsalted butter
1 tablespoon olive oil
3 slices hearty white sandwich bread, cut into ½ inch cubes
Salt

Procedures: heat butter and oil in 12 inch skillet over medium heat. When butter has melted, add bread cubes and cook, stirring frequently, until golden brown, about 10 minutes. Transfer croutons to paper towel line plate and season with salt and taste. End.
How to Make Split Pea with Ham Soup

How to Make Gumbo

Gumbo Recipe
source: American Test Kitchen
Ingredients: Serve 4 to 6
¾ cup plus 1 tablespoon all purpose flour
½ cup vegetable oil
1 onion, chopped fine
1 green bell pepper stemmed, seeded, and chopped
1 celery rib, minced
5 garlic cloves, minced
1 teaspoon minced fresh thyme
¼ teaspoon cayenne pepper
1 (14.5 ounce) can diced tomatoes, drained
3 ¾ cups low-sodium chicken broth, room temperature
¼ cup fish sauce
2 pounds bone in chicken thighs, skin removed, trimmed
Salt and pepper
8 ounces andouille sausage, halved lengthwise and sliced thin
2 cups frozen okra, thawed (optional)
2 pounds extra large shrimp(21 to 26 per pound), peeled and deveined

Procedures:
Adjust oven rack to lowest position and heat oven to 350 degrees. Toast ¾ cup flour in Dutch oven on stove top over medium heat, stirring constantly, until just beginning to brown, about 5 minutes. Off heat, whisk in oil until smooth. Cover, transfer pot to oven, and cook until mixture is deep brown and fragrant, about 45 minutes. (Roux can be refrigerated for up to 1 week. To proceed, heat in Dutch oven over medium high heat, whisking constantly, until just smoking, and continue with step 2.

Transfer Dutch oven to stove top and whisk cooked roux to combine. Add onion, bell pepper, and celery and cook over medium heat, stirring frequently, until softened, about 10 minutes. Stir in remaining 1 tablespoon flour, garlic, thyme, and cayenne and cook until fragrant, about 1 minute. Slowly whisk in broth and fish sauce until smooth. Season chicken with pepper. Add chicken to pot and bring to boil.

Reduce heat to medium low and simmer, covered, until chicken is tender, about 30 minutes. Skim fat and transfer chicken to plate. When chicken is cool enough to handle, cut into bite size pieces and return to pot; discard bones. (Gumbo can be refrigerated for up to 3 days. To serve, bring to simmer, covered, in Dutch oven; remove lid and proceed with recipe.)

Stir in sausage and okra, if using, and simmer until heated through, about 5 minutes. Add shrimp and simmer until cooked through, about 5 minutes. Season with salt and pepper to taste. Serve(gumbo can be refrigerated for up to 1 day) End.
How to Make Gumbo

How to Make Fish Stew with Coconut Milk Brazilian Style

Brazilian Fish Stew with Coconut Milk Recipe
source: American Test Kitchen
Ingredients: Serve 6 to 8
PEPPER SAUCE
4 picked hot cherry peppers(3 ounces), stemmed, seeded, and chopped coarse
½ cup coarsely chopped onion
¼ cup olive oil
1/8 teaspoon sugar
Salt

STEW
2 Tablespoons olive oil
1 ¼ pounds plum tomatoes, cored and cut into ½ inch pieces
2 onions, chopped fine
1 cup coarsely chopped fresh cilantro leaves and stems
3 pounds skinless haddock fillets, ¾ to 1 inch thick, cut into 3 to 4 inch pieces
Salt and pepper
2 (8 ounce) bottles clam juice
¾ cup coconut milk

Procedures:
FOR THE PEPPER SAUCE: process peppers, onion, oil, and sugar together in food processor until smooth. Season with salt and set aside.

FOR THE STEW: heat oil in Dutch oven over medium high heat until shimmering. Add half of tomatoes, half of onions, and half of cilantro and cook until vegetables are softened, 5 to 7 minutes.

Pat fish dry with paper towels and season with salt and pepper. Place fish on top of softened vegetables and sprinkle remaining tomatoes and onions over top. Add clam juice and bring to gentle simmer. Cover and simmer gently, stirring gently a few times, until fish is almost cooked through, about 4 minutes.

Add coconut milk and continue to simmer gently until fish is just cooked through, 1 to 2 minutes longer. Sprinkle with remaining cilantro and season with salt and pepper to taste. Serve, passing pepper sauce separately. End.
How to Make Fish Stew with Coconut Milk Brazilian Style

How to Make Chicken and Slicks

Chicken and Slicks Recipe source: American Test Kitchen
Ingredients: Serve 4 to 6
1 ½ pounds bone in chicken thighs, trimmed
1 ½ pounds bone in split chicken breasts, trimmed, halved crosswise
Salt and Pepper
2 cups plus 6 tablespoons all-purpose flour
3 tablespoons vegetable oil
1 onion, chopped
2 teaspoons minced fresh thyme
7 ½ cups low sodium chicken broth
2 bay leaves
¼ cup minced fresh parsley

Procedures:
  • Pat chicken dry with paper towels and season with salt and pepper. Toast 6 tablespoons flour in Dutch oven over medium heat, stirring constantly, until just beginning to brown, about 6 minutes. Transfer flour to medium bowl and wipe out pot. Heat 1 tablespoon oil in now empty Dutch oven over medium high heat until just smoking. Cook chicken until well browned on both side, about 10 minutes; transfer to plate. When chicken is cool enough to handle, remove and discard skin. Pour fat(you should have about 2 tablespoons) into small bowl; set aside.
  • Add onion and 1 tablespoon more oil to now empty pot and cook over medium heat until softened, about 5 minutes. Stir in thyme and cook until fragrant, about 30 seconds. Add 7 cups broth, chicken, and bay leaves and bring to boil. Reduce heat to low and simmer, covered, until breasts register 160 degrees and thighs register 175 degrees, 20 to 25 minutes. Remove from heat and transfer chicken to clean plate; remove bay leaves. When chicken to clean plate; remove bay leaves. When chicken is cool enough to handle, shred into bite size pieces and set aside, discarding bones.
  • Meanwhile, combine remaining ½ cup chicken broth, reserved fat, and remaining 1 tablespoon oil in liquid measuring cup. Remaining 1 tablespoon oil in liquid measuring cup. Process remaining 2 cups flour and ½ teaspoon salt in food processor until combined. With machine running, slowly pour in broth mixture and process until mixture resembles coarse meal. Turn dough onto lightly floured counter and knead until smooth. Divide in half. (Dough can be wrapped in plastic wrap and refrigerated for up to 1 day/ let sit at room temperature for 15 minutes before proceeding with step 4)
  • Roll each dough half into 10 inch square. Cut each square into twenty 5 by 1 inch rectangles. Place handful of noodles in single layer on parchment paper lined plate, cover with another sheet of parchment, and repeat stacking with remaining noodles and additional parchment, ending with parchment. Freeze until firm, at least 10 minutes or up to 30 minutes.
  • Return broth to simmer and add noodles. Cook until noodle are nearly tender, 12 to 15 minutes, stirring occasionally to separate. Remove 1 cup broth from pot and whisk into reserved toasted flour. Stir broth flour mixture into pot, being careful not to break up noodles, and simmer until slightly thickened, 3 to 5 minutes. Add shredded chicken and parsley and cook until heated through, about 1 minutes. Season with salt and pepper to taste. Server. End.
How to Make Chicken and Slicks

How to Make Spicy Beef Soup Korean Style

Korean Spicy Beef Soup Recipe source: American Test Kitchen
Ingredients: Serve 6 to 8
SOUP
1 pound beef brisket, trimmed and cut into thin strips
Salt and Pepper
2 tablespoons vegetable oil
1 onion, chopped
6 garlic cloves, minced
4 cups low sodium chicken broth
4 cups beef broth
3 tablespoons sweet paprika
2 tablespoons toasted sesame oil
1 tablespoon red pepper flakes
1 tablespoon soy sauce
2 bunches scallions, cut into 2 inch pieces

EGG AND BEAN SPROUTS
1 teaspoon water
½ teaspoon cornstarch
1 large egg
2 cups bean sprouts

Procedures:
FOR THE SOUP: pat beef dry with paper towels and season with salt and pepper. Heat 2 teaspoons oil in Dutch oven over medium high heat until just smoking. Add half of meat and cook, stirring occasionally, until well browned, 5 to 7 minutes. Transfer browned beef to medium bowl. Repeat with 2 teaspoons more oil and remaining beef; transfer to bowl.

Add remaining 2 teaspoons oil to pot and place over medium heat until shimmering. Add onion and cook until softened, 5 to 7 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in chicken broth, beef broth, and browned meat with any accumulated juice. Bring to boil, cover, reduce to gentle simmer, and cook for 45 minutes.

Stir in paprika, sesame oil, pepper flakes, soy sauce, and scallions, cover partially (leaving pot open by about 1 inch), and simmer gently until beef is tender, 15 to 26 minutes. Remove soup from heat (do not cool) and season with salt.

FOR THE EGG AND BEAN SPROUTS: Whisk water and cornstarch together in small bowl, then whisk in egg until combined. Slowly drizzle very thin streams of egg mixture into hot soup in circular motion. Without stirring soup, let it continue to sit off heat for 1 minutes.

Briefly return soup to simmer over medium high heat without stirring soup, and then remove from heat immediately. Gently stir in bean sprouts and serve immediately. End.

How to Make Creamy Gazpacho Andaluz

Creamy Gazpacho Andaluz Recipe source: American Test Kitchen
Ingredients: Serve 4 to 6
3 pounds (8 medium) ripe tomatoes, cored
1 small cucumber, peeled, halved lengthwise, and seeded
1 green bell pepper, stemmed, halved, and seeded
1 small red onion, halved
2 garlic cloves, peeled and quartered
1 small serrano chile, stemmed and halved lengthwise
Kosher salt and pepper
1 slice hearty white sandwich bread, crust removed, torn into 1 inch pieces
½ cup extra virgin olive oil, plus extra for serving
2 tablespoons sherry vinegar, plus extra for serving
2 tablespoons finely minced fresh parsley, chives, or basil

Procedures:
  • Roughly chop 2 pounds tomatoes, half of cucumber, half of bell pepper, and half of onion and place in large bowl. Add garlic, chile, and 1 ½ teaspoons salt and toss to combine.
  • Cut remaining 1 pound tomatoes, cucumber, and bell pepper into ¼ inch dice and place in medium bowl. Mince remaining onion and add to diced vegetables. Toss with ½ teaspoon salt and transfer to fine mesh strainer set over medium bowl. Let drain for 1 hour. Transfer drained diced vegetables to medium bowl and set aside, reserving exuded liquid (there should be about ¼ cup; discard extra liquid).
  • Add bread pieces to exuded liquid and soak for 1 minute. Add soaked bread and any remaining liquid to roughly chopped vegetables and toss thoroughly to combine.
  • Transfer half of vegetable bread mixture to blender and process for 30 seconds. With blender running, slowly drizzle in ¼ cup oil and continue to blend until completely smooth, about 2 minutes. Strain soup through fine mesh strainer into large bowl, using back of ladle or rubber spatula to press soup through strainer. Repeat with remaining vegetable bread mixture and ¼ cup olive oil.
  • Stir vinegar, parsley, and half of diced vegetables into soup and season with salt and pepper to taste. Cover and refrigerate overnight or for at least 2 hours to chill completely and develop flavors. Serve, passing remaining diced vegetables and additional olive oil, sherry vinegar, and pepper separately. End. 
How to Make Creamy Gazpacho Andaluz

How to Make Creamy Egg Salad

Creamy Egg Salad Recipe
source: American Test Kitchen
Ingredients: Make about 3 ½ cups, for 4 sandwiches
10 large eggs
1/3 cup mayonnaise
1 ½ tablespoons lemon juice
1 tablespoon Dijon mustard
Salt and pepper
1 celery rib, chopped fine
2 tablespoons minced fresh chives
1 tablespoon minced fresh parsley

Procedures:
  • Combines 4 cups water and 4 cups ice cubes in large bowl; set aside. Place eggs in large saucepan, and water to cover by 1 inch, and bring to boil over high heat. Remove pan from heat cover, and let stand for 8 minutes. Pour off water from saucepan and gently shake pan back and forth to crack eggshells. Transfer eggs to ice water and cool form 5 minutes.
  • Peel eggs and halve lengthwise. Transfer egg yolks to large bowl. Using potato masher, mash yolks with mayonnaise, lemon juice, mustard, ¼ teaspoon salt, and 1/8 teaspoon pepper. Whisk mixture until smooth; set aside.
  • Chop egg whites into ¼ inch pieces. Fold whites, celery, chives, and parsley into yolk mixture and refrigerate form 30 minutes. Season with salt and pepper to taste. Serve.(Salad can be refrigerated for up to 2 days)
Variations:
Deviled Egg Salad
Reduce mayonnaise to ¼ cup. Replace Dijon mustard with 2 tablespoons spicy brown mustard. Add ½ teaspoon paprika and ¼ teaspoon hot sauce to egg yolk dressing in step 2. Omit celery and parsley.

Radish and Arugula Egg Salad
Omit celery, chives, and parsley. Add ½ cup thinly sliced radishes and ½ cup chopped baby arugula with egg whites in step 3. End.
How to Make Creamy Egg Salad

How to Make Tuna Salad

Best Tuna Salad Recipe
source: American Test Kitchen
Ingredients: Make about 2 cups, enough for 4 sandwiches
3 (5 ounce) cans solid white albacore tuna packed in water
¼ cup minced onion
2 tablespoons olive oil
2 teaspoons lemon juice
½ teaspoon sugar
Salt and pepper
½ cup plus 2 tablespoons mayonnaise
1 celery rib, minced

Procedures:
  • Place tuna in fine mesh strainer and press dry with paper towels. Transfer to medium bowl and mash with fork until finely flaked. Microwave onion and oil in small bowl until onion begins to soften, about 2 minutes. Cool slightly, about 5 minutes. Combine onion mixture, lemon juice, sugar, ½ teaspoon salt, and ½ teaspoon pepper with tuna and let sit for 10 minutes.
  • Stir mayonnaise and celery into tuna mixture. Season with salt and pepper to taste and serve. (salad can be refrigerated for up to 1 day)
Variations:
Tuna Salad with Sweet Pickle and Egg
Add ¼ cup sweet pickle relish to tuna with cooked onion mixture in step 1. Stir 2 chopped hard cooked eggs into salad in step 2.

Tuna Salad with Lemon and Dill
Increase lemon juice to 1 tablespoon. Add 1 tablespoon minced fresh dill and ½ teaspoon grated lemon zest to tuna with cooked onion mixture in step 1. End.
How to Make Tuna Salad

How to Make Tofu Salad with Vegetables

Tofu Salad with Vegetables Recipe
source: American Test Kitchen
Ingredients: Serve 6
Dressing:
3 tablespoons creamy peanut butter
3 tablespoons hot water
¼ cup hoisin sauce
4 teaspoons fresh lime juice
2 teaspoons toasted sesame oil
1 garlic clove, minced
¾ teaspoon Asian chili garlic sauce
½ teaspoon salt

Salad:
28 ounces soft tofu, cut into ¾ inch pieces and drained
8 ounces snow peas, strings removed, trimmed, and cut into ½ inch pieces
1 red or yellow bell pepper, stemmed, seeded, and cut into ½ inch pieces
2 cups bean sprouts
2 carrots, peeled and shredded
2 scallions, sliced thin on bias
3 tablespoons minced fresh cilantro
1 tablespoon sesame seeds, toasted
Salt and pepper

Procedures:
FOR THE DRESSING: whisk peanut butter and water together in bowl until smooth, and then whisk in hoisin, lime juice, sesame oil, garlic, chili garlic sauce, and salt until combined; set aside.

FOR THE SALAD: Adjust oven rack 6 inches from broiler element and heat broiler. Line rimmed baking sheet with aluminum foil.

Toss tofu with half of dressing and spread on prepared baking sheet. Broil until spotty brown, 5 to 6 minutes.

Meanwhile, toss snow peas, bell pepper, bean sprouts, carrots, and scallions with remaining dressing large bowl until well combined. Gently fold in broiled tofu, cilantro, and sesame seeds. Season with salt and pepper to taste and let sit until flavors have blended, about 15 minutes, before serving. End.
How to Make Tofu Salad with Vegetables

How to Make Spinach Salad with Carrot Orange and Sesame (Fresh Spinach Salads)

Spinach Salad with Carrot Orange and Sesame Recipe (Fresh Spinach Salads)
source: American Test Kitchen
Ingredients: Make 6 serving
6 ounce (6 cups) baby spinach, washed and dried
2 carrots, peeled and shaved with vegetable peeler lengthwise into ribbons
2 oranges, ½ teaspoon finely grated zest from 1, both peeled and segmented
2 scallions, sliced thin
7 teaspoon rice vinegar
1 tablespoon very finely minced shallot
1 teaspoon Dijon mustard
¾ teaspoon mayonnaise
¼ teaspoon salt
3 tablespoons vegetable oil
1 ½ tablespoons toasted sesame oil
1 tablespoon sesame seeds, toasted

Procedures:
  • Place spinach, carrots, orange segments, and scallions in large bowl.
  • In small nonreactive bowl, combine vinegar, shallot, mustard, mayonnaise, salt, and orange zest. Whisk until mixture appears milky and no lumps remain. Place oils in liquid measuring cup. Whisking constantly, very slowly drizzle oils into mixture. If pools of oil gather on surface, stop addition of oils and whisk mixture well to combine, then resume whisking in oils in slow stream. Vinaigrette should be glossy and lightly thickened.
  • Pour dressing over spinach mixture and toss to coat; sprinkle with sesame seeds and serve immediately. End.
How to Make Spinach Salad with Carrot Orange and Sesame (Fresh Spinach Salads)