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The Cookstr Weekly: Tricks & Treats

October 28, 2011

Welcome to The Cookstr cookstr logoWeekly!

This newsletter is filled with a variety of editorial features and links to Cookstr’s expert recipes by chefs and cookbook authors. You can access an archive of Cookstr newsletters here, and check out more featured recipes on our homepage.

As always, Cookstr recipes are tested, trusted, and handpicked by Cookstr’s editors from published cookbooks to help you on your culinary journey. To get you started, here are a selection of recipes on Cookstr by the chefs and cookbooks authors that made them famous.

Cook in good company.

Chocolate Caramel Corn by Jacques Torres and Judith Choate

None of us is ever too old to appreciate the crunch of fall leaves, the sweet tang of apple cider, or the excitement that Halloween offers – a chance to indulge in the power of imagination to let us step outside the everyday. And then, of course, there’s the candy. Make your Halloween party a little more personal this year with homemade treats like Chocolate Caramel Corn: sugary and salty, chewy, crunchy, and just a little bittersweet, this treat is equally likely to please vampires and divas. And while the younger set are going door-to-door, the grownups can relax with a Halloween menu that’s as sophisticated as it is fun.

More Halloween Recipes from Cookstr 




Chefs’ Tricks: It’s Chili Outside!

Chili peppers have been a vital element of many cuisines since at least 7500 BC. However, many home cooks are limited to pre-mixed chili powders. There’s no need to be intimidated by experimenting with raw chilies: from pickling to powdering, poblanos to paprikash, chili peppers have a lot to offer. Chipotle is the smoked, dried form of the jalapeno , and it gives a kick to recipes like Chipotle Cheddar Biscuits by Matt Lewis and Renato Poliafito. Fresh chiles, like the poblano, can be cooked whole or in slices. Because they are tough-skinned, they are often roasted so that the flesh remains firm – the skins peel off easily once cool. Lisa Fain’s recipe for Poblano Macaroni and Cheese demonstrates the bag-steaming method:

“Roast the poblano chiles under the broiler until blackened, about 5 minutes per side. Place chiles in a paper sack or plastic food-storage bag, close it tightly, and let the chile steam for 20 minutes. Take the chiles out of the bag and rub off the skin. Remove stem and seeds and chop the chile into 1-inch-long pieces.

Try habaneros, serranos, and a host of other peppers to stay warm this season!

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