OCTOBER 2015 ;e Costco Connection 61
;Braised Red Potatoes
with Lemon and Chives
1½ pounds small (about 1½ inches in
diameter) red potatoes, unpeeled, halved
2 cups water
3 tablespoons unsalted butter
3 garlic cloves, peeled
3 sprigs fresh thyme
¾ teaspoon salt
1 teaspoon lemon juice
¼ teaspoon pepper
2 tablespoons minced fresh chives
Arrange potatoes in a single layer, cut side down,
in a 12-inch nonstick skillet. Add the water, butter, garlic, thyme and salt, and bring to a simmer
over medium-high heat. Reduce heat to medium,
cover and simmer until the potatoes are just tender, about 15 minutes.
Remove the lid and use a slotted spoon to
transfer the garlic to a cutting board; discard
the thyme. Increase the heat to medium-high
and vigorously simmer, swirling the pan occasionally, until the water evaporates and the
butter starts to sizzle, 15 to 20 minutes. When
it is cool enough to handle, mince the garlic to
paste. Transfer the paste to a bowl and stir in
the lemon juice and pepper.
Continue to cook the potatoes, swirling the pan
frequently, until the butter browns and the cut
sides of the potatoes turn spotty brown, 4 to 6
minutes longer. Off the heat, add the chives and
the garlic mixture, and toss to thoroughly coat.
Serve immediately. Makes 4 to 6 servings.
Braised Red Potatoes with Dijon and Tarragon
Substitute 2 teaspoons of Dijon mustard for the
lemon juice and 1 tablespoon of minced fresh
tarragon for the chives.
Braised Red Potatoes with Miso and Scallions
Reduce the salt to ½ teaspoon. Substitute 1
tablespoon of red miso for the lemon juice and 3
scallions, sliced thin, for the chives.
Recipe from 100 Recipes: The Absolute Best
Ways to Make the True Essentials.
8-inch-square baking pan by folding 2 long sheets
of aluminum foil so each is 8 inches wide. Lay the
sheets of foil in the pan perpendicular to each
other, with extra foil hanging over the edges. Push
the foil into the corners and up the sides of the
pan, smoothing the foil flush to the pan; spray
with vegetable oil spray.
Whisk the flour blend, salt, baking powder and
xanthan gum together in a bowl. In a large bowl,
whisk the melted butter, brown sugar and granulated sugar together until no lumps remain. Whisk
in the eggs, milk and vanilla until very smooth. Stir
in the flour mixture with a rubber spatula until the
flour is completely incorporated and the batter is
homogeneous, about 1 minute. Fold in the white
chocolate and semisweet chocolate chips. Scrape
the batter into the prepared pan and smooth the
top with a spatula.
Bake until blondies are a deep golden brown and
a toothpick inserted in the center comes out
clean, 50 to 60 minutes, rotating the pan halfway
Let the blondies cool completely in the pan, about 2
hours. Using the foil sling, remove the blondies from
the pan. Cut into 16 squares and serve. (Blondies
can be stored in an airtight container at room temperature for up to 2 days.) Makes 16 bars.
ATK ALL-PURPOSE GLUTEN-FREE FLOUR BLEND
4½ cups plus
3 cup white rice flour
1 cup brown rice flour
1 cup potato starch
¾ cup tapioca starch
3 tablespoons nonfat milk powder
Whisk all of the ingredients together in a large
bowl until well combined. Transfer to an airtight
container and refrigerate for up to 3 months, or
freeze for up to 6 months. Bring to room temperature before using (if you don’t bring the flour
to room temperature before using, the recipe may
not work as expected). Makes about 9 cups.
Recipe from The How Can It Be Gluten Free
Cookbook, Volume 2.
For the best results, use the ATK flour blend;
it takes 5 minutes to make and is more cost-effective and convenient than store-bought
blends since you make it in bulk. Not all
brands of chocolate are processed in a gluten-free facility; read the label. Xanthan gum is
crucial to the structure of the blondies; do not
omit it. These blondies require a longer than
usual baking time to dry them out or else they
will taste mushy.
8 ounces ( 1¾ cups) ATK All-Purpose
Gluten-Free Flour Blend (see recipe)
¾ teaspoon salt
½ teaspoon baking powder
½ teaspoon xanthan gum
7 tablespoons unsalted butter, melted
7 ounces ( 1 cup packed) light brown sugar
3½ ounces (½ cup) granulated sugar
2 large eggs
2 tablespoons milk
4 teaspoons vanilla extract
½ cup white chocolate chips
½ cup semisweet chocolate chips
Adjust the oven rack to middle position and
heat oven to 325 F. Make a foil sling for an
© AMERICA’S TES T KITCHEN
In our digital editions
Click here for a video showing
how to make the Braised Red
Potatoes with Lemon and Chives.
(See page 12 for details.)