HOME & LIVING
B2 — THE OBSERVER & BAKER CITY HERALD
RIBS
BETTY
Continued from Page B1
Continued from Page B1
Recipe from “The Cook’s
Illustrated Meat Book” by
the editors at America’s Test
Kitchen
be Betty Crocker. It’s about
being a maker. Your gender
and your race don’t matter.
The whole idea behind
Betty is to give you the cre-
ativity and the tools to help
you make what you want to
make in the kitchen.
Q: Do you do a lot of
cooking at home?
A: I love to share food
with family and friends. I
had an Italian grandmother
who made great big feasts
and then watched everyone
eat, and enjoy, and laugh.
Food has such an impact on
our lives, it’s such a con-
nector. It’s the centerpiece
of our celebrations, it creates
memories. Why not have
good food when you have
those gatherings?
BOILED AND
GRILLED RIBS
Yield: 6 servings
3 racks baby back ribs or
2 racks spareribs
2 lemons
1 cup salt
2 tablespoons black
peppercorns
2 bay leaves
Chipotle barbecue sauce or
your favorite barbecue
sauce, optional
1. Put the ribs in a large
stockpot and fi ll with enough
cold water to cover. Squeeze
the lemons and strain the juice
into the pot. Remove the seeds
and add the lemon rinds. Add
the salt, peppercorns and bay
leaves and bring to a boil. Boil
until the ribs are slightly soft
but not falling apart, about 25
minutes.
2. Prepare a grill for high
heat.
3. Transfer the ribs to the
grill, meatier-side down. Grill for
10 minutes; brush the meaty
side with barbecue sauce, if us-
ing, and grill another 3 minutes.
Do not char the meat or the
sauce. Ribs are done when the
meat has pulled away from the
bone by 3/4 inch.
Per serving: 590 calories; 40
g fat; 15 g saturated fat; 156 mg
cholesterol; 44 g protein; 17
g carbohydrate; 9 g sugar; 1 g
fi ber; 767 mg sodium; 100 mg
calcium
Recipe by Yaara Amberg, via
Food Network
INDIVIDUAL
CHICKEN POT
PIES
Serves 6.
Note: For an easy dinner later in
the week, prepare pot pies as
directed. Let cool at room tem-
perature 30 minutes after baking.
Cover loosely and refrigerate for
up to 3 days. When ready to serve,
preheat oven to 375 degrees. Place
pot pies on a rimmed baking sheet
and bake until a table knife insert-
ed in the center feels hot when
touched with a fi nger, about 20 to
30 minutes. From “Betty Crocker
Best 100.”
For fi lling
1/3 cup (5 tablespoons plus 1
teaspoon) butter, plus extra
for ramekins (or cooking
spray for ramekins)
1/3 cup fl our
1/3 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon freshly
ground black pepper
1 3/4 cups chicken broth
2/3 cup milk
3 cups cut-up cooked
chicken (or turkey)
2 cups frozen peas and carrots
For crust
2 cups plus 2 tablespoons fl our,
plus extra for rolling dough
1 teaspoon salt
2/3 cup cold shortening
3 to 5 tablespoons ice-cold water
To prepare fi lling: In a 2-quart
saucepan, melt butter over
medium heat. Stir in fl our, onion,
salt and pepper. Cook and stir
until mixture is bubbly, about 2
to 3 minutes. Stir in chicken broth
and milk. Heat to boiling, stirring
constantly. Boil and stir for 1
minute. Stir in chicken (or turkey)
and peas and carrots, and remove
from heat.
To prepare crust: In a medium
bowl, mix fl our and salt. Using a
pastry blender (or a fork), cut in
shortening, until mixture forms
coarse crumbs the size of small
peas. Sprinkle with water, 1 table-
spoon at a time, and toss with a
fork until all fl our is moistened and
pastry almost leaves the side of the
bowl (1 to 2 teaspoons more water
can be added if necessary). Gather
pastry into a ball. On a lightly
fl oured work surface, divide pastry
in half and shape into 2 rounds.
To prepare pot pies: Preheat
oven to 425 degrees and lightly
coat 6 (10-ounce) ramekins or cus-
tard cups with butter (or cooking
spray) and place prepared rame-
kins on a rimmed baking sheet.
On a lightly fl oured work sur-
face, using a lightly fl oured rolling
pin, roll one round of pastry into
TUESDAY, OCTOBER 19, 2021
a 16-inch circle. Using one of the
ramekins as a guide, cut pastry
with a sharp knife at least 1 inch
around the dish to make 3 pastry
circles (about 5½ inches in diam-
eter), rerolling pastry if necessary.
Repeat with second pastry round
to make a total of 6 pastry circles.
Evenly divide chicken mix-
ture among ramekins. Top each
ramekin with a pastry circle, gently
pressing sides down the ramekin.
Make a slit in the top of each circle.
Bake until golden brown, about 30
to 35 minutes.
BROWNIE
COOKIES
cut into pieces
4 ounces unsweetened
chocolate, chopped
1 1/2 cups fl our
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
2 teaspoons vanilla extract
4 eggs
Preheat oven to 350 degrees
and line baking sheets with parch-
ment paper.
In a heavy 3-quart saucepan
over low heat, combine 1½ cups
of the chocolate chips, the butter
and the unsweetened chocolate
and cook, stirring constantly, until
butter and chocolates are melted.
Note: To toast pecans, spread in an
ungreased rimmed baking sheet.
Bake, uncovered, in a 350-degree
oven for 6 to 10 minutes, stirring
occasionally until light brown. Re-
move from oven, transfer pecans
to a heatproof plate and set aside.
From “Betty Crocker Best 100.”
2 cups chopped pecans, toasted
if desired (see Note above)
3 cups (18 ounces) semisweet
chocolate chips, divided
1/2 cup (1 stick) butter,
Remove from heat and cool.
In a medium bowl, mix fl our,
baking powder and salt; set
aside.
In a bowl of an electric mixer
on medium speed, beat sugar,
vanilla extract and eggs until well
blended. Reduce speed to low and
gradually add in fl our mixture. Add
chocolate mixture; beat well. Stir
in pecans and remaining 1½ cups
chocolate chips.
Drop dough by 2 tablespoon-
fuls on prepared baking sheets,
spacing about 1 inch apart. Bake
10 minutes. Remove cookies from
oven and cool for 2 minutes before
transferring to a wire rack to
cool completely.
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