Steak For Dinner, Cheap And Delicious

America's Test Kitchen's Chris Kimball Tells How, Offers Recipes

(CBS)  The following recipes are included in "Cooking at Home With America's Test Kitchen" and reprinted here with express permission of America's Test Kitchen. Copyright 2006, all rights reserved

Buttermilk Mashed Potatoes
Serves 4

To achieve the proper texture, it is important to cook the potatoes thoroughly; they are done if they break apart when a knife is inserted and gently wiggled. Buttermilk substitutes like clabbered milk do not produce sufficiently tangy potatoes. To reduce the likelihood of curdling, the buttermilk must be brought to room temperature and mixed with cooled melted butter.

2 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
Salt
6 tablespoons (3/4 stick) unsalted butter, melted and cooled
2/3 cup buttermilk at room temperature
Ground black pepper

1. Place the potatoes in a large saucepan and cover with 1 inch cold water; add 1 tablespoon salt. Bring to a boil over high heat, then reduce the heat to medium and simmer until the potatoes break apart very easily when a paring knife is inserted, about 18 minutes. Drain the potatoes briefly, then immediately return them to the saucepan set on the still hot burner.

2. Using a potato masher, mash the potatoes until a few small lumps remain. Gently mix the melted butter and buttermilk in a small bowl until combined. Add the butter-buttermilk mixture to the potatoes; using a rubber spatula, fold gently until just incorporated. Adjust the seasonings with salt and pepper to taste; serve immediately.

Variations

Buttermilk Mashed Potatoes with Leeks and Chives

Follow the recipe for Buttermilk Mashed Potatoes, adding 1 bay leaf to the potato cooking water in step 1. Discard the bay leaf after draining the potatoes. While the potatoes cook, melt 1 tablespoon unsalted butter in a small nonstick skillet over medium heat. Add 1 medium leek, white and light green parts only, rinsed well, quartered, and cut into 1/4-inch slices; cook, stirring occasionally, until lightly browned and wilted, about 8 minutes. Continue with the recipe from step 2, adding the sautéed leeks and 3 tablespoons minced fresh chives to the potatoes along with the butter-buttermilk mixture.

Buttermilk Ranch Mashed Potatoes

Remove the sour cream from the refrigerator at the same time as the buttermilk so that both will be at room temperature when they’re added to the potatoes.

Follow the recipe for Buttermilk Mashed Potatoes, adding 1 small garlic clove, minced or pressed through a garlic press (about 1/2 teaspoon), 3 scallions, sliced very thin (about 1/3 cup), 2 tablespoons minced fresh parsley leaves, and 1/3 cup sour cream to the potatoes along with the butter-buttermilk mixture in step 2.

Pan-Roasted Asparagus
Serves 3 to 4

This recipe works best with asparagus that is at least 1/2 inch thick near the base. If using thinner spears, reduce the covered cooking time to 3 minutes and the uncovered cooking time to 5 minutes. Do not use pencil-thin asparagus; it cannot withstand the heat and overcooks too easily.
1 tablespoon olive oil
1 tablespoon unsalted butter
2 pounds thick asparagus spears (see note), ends trimmed
Kosher salt and ground black pepper
1/2 lemon (optional)

1. Heat the oil and butter in a 12-inch skillet over medium-high heat. When the butter has melted, add half of the asparagus to the skillet with the tips pointed in one direction; add the remaining spears with the tips pointed in the opposite direction. Using tongs, distribute the spears in an even layer (the spears will not quite fit into a single layer); cover and cook until the asparagus is bright green and still crisp, about 5 minutes.

2. Uncover and increase the heat to high; season the asparagus with salt and pepper. Cook until the spears are tender and well browned along one side, 5 to 7 minutes, using the tongs to occasionally move the spears from the center of the pan to the edge of the pan to ensure all are browned. Transfer the asparagus to a serving dish, adjust the seasonings with salt and pepper, and, if desired, squeeze the lemon half over the spears. Serve immediately.

Variations

Pan-Roasted Asparagus with Toasted Garlic and Parmesan

Heat 2 tablespoons olive oil and 3 medium garlic cloves, sliced thin, in a 12-inch skillet over medium heat; cook, stirring occasionally, until the garlic is crisp and golden but not dark brown, about 5 minutes. Using a slotted spoon, transfer the garlic to a paper towel–lined plate. Follow the recipe for Pan-Roasted Asparagus, adding the butter to the oil in the skillet. After transferring the asparagus to a serving dish, sprinkle with 2 tablespoons grated Parmesan, the toasted garlic, and the lemon juice; adjust the seasonings and serve immediately.

Pan-Roasted Asparagus with Warm Orange-Almond Vinaigrette

Heat 2 tablespoons olive oil in a 12-inch skillet over medium heat until shimmering; add 1/4 cup slivered almonds and cook, stirring frequently, until golden, about 5 minutes. Add H cup fresh orange juice and 1 teaspoon chopped fresh thyme leaves; increase the heat to medium-high and simmer until thickened, about 4 minutes. Off the heat, stir in 2 tablespoons minced shallot, 2 tablespoons sherry vinegar, and salt and pepper to taste; transfer the vinaigrette to a small bowl. Wipe out the skillet; follow the recipe for Pan-Roasted Asparagus. After transferring the asparagus to a serving dish, pour the vinaigrette over and toss to combine; adjust the seasonings and serve immediately.