Bon Appetit - October 2017

TECHNIQUES, TIPS, AND MORE FROM THE BON APPÉTIT TEST KITCHEN

prep school

FROM P. 34

2.

Cut the other half into bite-size

florets for the soup. Then,

take the cauliflower half you set

aside and coarsely cut up.

1.

Remove any leaves around the

base of the cauliflower, then

slice it in half through the stem.

Set one half aside.

3.

Blitz the roughly cut pieces in a

food processor until they resemble

coarse sand. Add to soup; simmer

until tender, about 15 minutes.

CAULIPOWER

Test kitchen manager Brad

Leone shows how to make the

cauliflower crumbles that add

texture and creaminess to soups

and stews. NIKITA RICHARDSON

This isn’t

as hard as it

looks. Start

pouring low...

...then slowly

raise the

bottle as high

as you can...

...to get that

cider as frothy

as possible.

Topa!

J’APPROVE!

BASQUE CIDER

Basque cider isn’t like the

too-sweet, headache-inducing

stuff you once accidentally

ordered at an English pub. Bone-

dry and barely fizzy, it speaks

to the funky, barnyardy side of

wild apples—it’s tart and lively,

not unlike kombucha or natural

wine. At around nine bucks,

IsastegiSagardo’s is your perfect

starter bottle. Just make sure you

pour like the Spaniards do: from

high up to give it a nice head and

only enough for a few quick sips.

ALEX DELANY

Idaho, Yo!

Like a potato-

slicing Goldilocks,

I tried out many

potato varieties

to roast alongside our Cast-Iron

Roast Chicken. Some dried out, some

turned to mush, but the winner was

hiding in plain sight. The ubiquitous

Idaho russet has lots of starch and

less water content, and when sliced

it turned crunchy but stayed tender

after an hour in the oven. Confirmed:

High-heat “dry” cooking methods,

like roasting and frying, bring out their

crispy best. CHRIS MOROCCO

FROM P. 71

PHOTOGRAPHS BY LAURA MURRAY OCTOBER 2017  105