Rolling Into the Week
Eggplant involtini recipes are often just eggplant Parmesan in a more complicated form: fried eggplant, milky cheese filling, and lots of sauce, with a blanket of mozzarella. We wanted a lighter, more summery dish that focused on the eggplant. Baking the eggplant instead of frying it allows us to skip the salting and draining step, since the eggplant’s excess moisture evaporates in the oven, and it means that the eggplant’s flavor and meaty texture are not obscured by oil and breading. Swapping the usual ricotta-heavy filling for one that’s boosted with a generous dose of Pecorino Romano means we can use less filling without sacrificing flavor. Lastly, we make a simple but complementary tomato sauce in a skillet, add the eggplant bundles to it, and finish it under the broiler, which decreases the number of dishes required.
Bob Kramer 8" Carbon Steel Chef’s Knife
Our winner is a showstopper: Its razor-sharp blade, sloping ergonomic handle, and good looks make it both visually stunning and a pleasure to use. Its “precise” tip and “samurai-sharp,” ultra-thin blade, made quick work of chopping parsley and butchering chicken. More impressively, it maintained that edge throughout testing. Its ultra-comfortable handle was also a gorgeous piece of craftsmanship. While supplies last. Offer ends at 11:59 p.m. PT on December 11, 2017.
Brisket for Company
Braised Brisket with Pomegranate, Cumin, and Cilantro
For braised brisket that would be both tender and moist, we started by salting the meat and letting it sit for at least 16 hours, which helped it retain moisture as it cooked; the salt also seasoned it. From there, we brought the meat to 180 degrees—the sweet spot for the collagen breakdown that is necessary for the meat to turn tender—relatively quickly in a 325-degree oven and then lowered the oven temperature to 250 degrees so that the brisket finished cooking gently and retained as much moisture as possible.
Ultimate French Mashed Potatoes
by Steve Dunn
In the early 1980s, Parisian chef Joël Robuchon turned mashed potatoes into an utterly sublime experience by employing two hallmarks of French cooking: tireless attention to detail and a whole lot of butter. While I love Robuchon’s recipe, the scandalous fat content and the drudgery of sieving make it unrealistic for a home cook. But if I could streamline the process and cut back somewhat on the fat, it would be a dish I’d love to make for special occasions.