Christopher Kimball

From the countryside in Vermont the quirky Christopher Kimball and his talented team of kitchen clinicians have created a culinary empire that appeals to food nerds like me as well as kitchen wannabes.  As a home cook I enjoy trying standard dishes that are commonly found in American households. However, until I started relying on America’s Test Kitchen for methods and techniques to follow, I must admit that most of my creations were not worth making a second time. Since becoming familiar with the trio of Cook’s Country, Cook’s Illustrated, and America’s Test Kitchen Cookbooks I have been able to produce WOW dishes that my family asks for time and time again.

Why does it work? It works because each recipe is preceded by a short one or two paragraphs detailing “why this recipe works”. In this little bit of lagniappe, Kimball is so insightful with helpful hints regarding technique, how to shop for your ingredients, and how to think about things differently so that textures and flavors are optimized to create a dish to remember. Once completed, the home cook fully appreciates that the recipe was truly tested time and time again with slight variations to ensure that the published version is over-the-top if followed to the letter.

CASE IN POINT>>>>>>>>>>>>>SLOW COOKER NEW MEXICAN RED PORK CHILI

(from  America’s Test Kitchen’s The Complete Cooking For Two Cookbook)

INGREDIENTS

3 tablespoons tomato paste

2 tablespoons chili powder

1 tablespoon vegetable oil

3 cloves garlic minced

3/4 cup chicken broth (Kitchen Basic preferred)

1/4 cup brewed coffee

1 tablespoon instant tapioca

2 teaspoons packed dark brown sugar

1 lb. boneless country-style pork ribs, trimmed

salt and pepper

2 tablespoons minced cilantro

1/2 teaspoon grated lime zest

1 1/2 teaspoons lime juice

THE SECRET….ACCORDING TO KIMBALL

When shopping for your country-style pork ribs choose ones with lots of fat and dark meat. Stay away from ribs that look overly lean with pale meat.

METHOD

1. Lightly spray the inside of the slow cooker with Pam cooking spray.
2. Microwave the tomato paste, chili powder, oil, and garlic in a bowl for about a minute until fragrant.
3. Transfer this mixture to the crockpot and stir in the chicken broth, coffee, tapioca, and brown sugar.
4.  Season pork with salt and pepper.
5. Nestle pork in slow cooker and cover.
6. Cook on high for 3-4 hours or on low for 5-6 hours.
7. Using a large spoon skim off the fat that rose to the top.
8. Break up pork into chunks with a tong.
9. Stir in cilantro, lime zest, and lime juice.
10. Season with salt and pepper to taste.
11. Serve with your favorite toppings, i.e. avocado chunks, sour cream, Frito’s, grated cheese, sliced pickled jalapenos, etc…..

Dig in

Kimball says that his latest cook book is “Everything you’ll ever want to make.” I think he’s right. Enjoy.