Chapple Justin - Mad Genius Tips Over 90 Expert Hacks and 100 Delicious Recipes

MAD GENIUS TIPS Over 90 Expert Hacks + 100 Delicious Recipes By Justin Chapple and the Editors of FOOD & WINE Copyright 2016 Time Inc. Books Published by Time Inc. Books 225 Liberty Street New York, NY 10281 FOOD & WINE is a trademark of Time Inc. Affluent Media Group, registered in the U.S. and other countries. All rights reserved.

No part of this book may be reproduced in any form or by any electronic or mechanical means, including information storage and retrieval systems, without permission in writing from the publisher, except by a reviewer, who may quote brief passages in a review. e-ISBN 978-0-84875-163-0 Library of Congress Number: 2016948387 Printed in the United States of America 10 9 8 7 6 5 4 3 2 1 First Edition 2016 EXECUTIVE EDITOR Kate Heddings EDITOR Susan Choung DESIGNER Alisha Petro COPY EDITOR Lisa Leventer EDITORIAL ASSISTANT Taylor Rondestvedt PRODUCTION DIRECTOR Joseph Colucci PRODUCTION MANAGER Stephanie Thompson PRINCIPAL PHOTOGRAPHY (INCLUDING COVERS) PHOTOGRAPHER John Kernick FOOD STYLIST Hadas Smirnoff PROP STYLIST Marie Sullivan . ILLUSTRATIONS Andrew Gibbs (icons), Chris Philpot (how-tos) FOOD & WINE EDITOR Nilou Motamed CREATIVE DIRECTOR Fredrika Stjrne EXECUTIVE EDITOR Pamela Kaufman ART DIRECTOR James Maikowski PHOTO EDITOR Sara Parks PHOTO ASSISTANT Rebecca Delman CONTENTS Heart-Shaped Coconut Cupcakes Steamed Black Bass with Crispy Garlic Candied Bacon with Aleppo Blistered Snap Peas with Burrata and Mint California BLTs Guacamole with Charred Pineapple Chopped Egg and Baby Potato Salad Chocolate-Hazelnut Tart Brussels Sprout and Robiola Pizza with Fresh Tomato Sauce Tri-Tip Roast with Chimichurri Butter Pork Meatballs and Grated Pasta in Brodo Braised Leeks with Fennel Bread Crumbs Spring Vegetable Galette Corn and Barley Salad Corn-Studded Corn Muffins with Honey Mascarpone Whipped Corn Dip with Chili Oil Roast Chicken with Sausage and Peppers Buffalo-Style Roast Chicken with Potatoes Vinho Verde Sangria with Mint and Cucumber Ice Ring Ros Sangria with Berry Ice Ring Autumn Sangria with Apple and Pear Ice Ring Winter Sangria with Citrus Ice Ring Pasta Bundt Loaf Citrus and Green Tea Bags Citrus and Butter Turkey Chipotle-Butter Turkey Soy and Sesame Turkey Lime-Scented Linzer Cookies Boozy Tangerine Pops Roasted Lemon and Bay Leaf Hard Lemonade Tomato Soup with Cheesy Croutons Rainy Day Carrot Cake Rich and Creamy Hot Chocolate with Frozen Whipped Cream DIY White Chocolate Candies Green Curry Roast Chicken Beet and Crispy Goat Cheese Sandwiches Gingerbread Whoopie Pies Chocolate Layer Cake with Strawberry Buttercream Eggs Florentine with Smoky Hollandaise Sauce Almost-Instant Soft Serve Stir-Fried Cauliflower Rice Pumpkin Muffins with Crumb Topping Glazed Agrodolce Ribs Roasted Pork Loin with Cranberry-Apricot Chutney Grilled Lamb Loin Chops with Pomegranate Relish Deviled Eggs with Pickled Mustard Seeds Sesame-Ginger Chicken Meatballs Kiwi Tartlets Pimento CheeseStuffed Sandwiches Sesame-Marinated Zucchini Watermelon and Chicken Salad with Hot Sauce Vinaigrette Cumin-and-Butter-Braised Carrots Coriander-Crusted Pork Chops with Jicama, Avocado and Apple Salad Roast Chicken Paprikash with Watercress and Dilled Sour Cream Chocolate Shell Pops PB&J Overnight Oats Miso Chicken Noodle Cup Pickled Cabbage Salad with Chicken Cucumber and Mint Fauxjito Mixed-Berry Martini Thyme and Black Pepper Frico Parmigiano-Reggiano Puffs Grilled Swordfish with Dried Herbs and Charred Lemon Salsa Herb-Crusted Pork Chops Whole-Wheat Rosemary Crisps Pear and Sour Cream Coffee Cake Chocolate Pudding Cake with Caramel Sauce Rice Pudding in a Mug Scallion Crab Cakes with Sesame Mayo Open-Face Egg and Griddled Ham Breakfast Sandwiches Chickpeas with Eggs and Mustard Greens Warm Lentils with Smoked Trout and Poached Eggs Chicken Tinga Tacos Shrimp Taco Salad Bowls Apple Pie Roses Chocolate Chunk Banana Bread Bucatini with Oven-Roasted Tomato Sauce Tuna Banh Mi Shrimp and Chorizo Tortas Baked Ziti with Meatballs Rye Pancakes with Maple Caramelized Pears Whole-Wheat Pancakes with Roasted Berries Ricotta Gnocchi with Summer Herbs Garlic OilBasted Shrimp Skewers Spicy Garlic Bread Bites Poached Salmon Salad with Bibb and Peas Frozen Yogurt Drops with Strawberries and Pistachios Black-and-White Cupcakes Vanilla-Almond Ice Cream with Cherries and Pistachios Cherry Tomato and Piquillo Pepper Fattoush Antipasto Salad Crostini Green Goddess Turkey Burgers Bloody Mary Burgers Cheater Chorizo Burgers Giant Sesame Cookies Oven-BBQ Chicken Herb and Bulgur Salad with Sunflower Seeds Charred Green Beans with Apricots Espresso Snack Cake Hasselback Apples with Candied Ginger and Cinnamon Hasselback Potatoes with Herb Oil Crispy Onion Flowers Pickled Pepper Slaw Apricot Mostarda Chicago-Style Salsa Beef Rib Roast with Buttermilk Sauce Waffled Okonomiyaki Waffled Denver Omelet Waffled Potato Blini with Smoked Salmon Potato, Kimchi and Scallion Waffles Loaded Potato Waffles Sweet Potato Waffles with Fluff Waffled Muffuletta Waffled Croissants with Prosciutto Waffled Brownie Sundaes Cinnamon-Cardamom Bun Waffles Bibb Salad with Fennel, Cherries and Walnuts Spicy Chicken Milanese Pounded Beef Tenderloin with Hearts of Palm Salad Asian Shrimp Rolls Crispy Cheese Sticks Cuban Picadillo Rolls Pepita-Crusted Chicken Cutlets ALUMINUM FOIL BAKE HEART-SHAPED CUPCAKES Who needs a heart-shaped muffin pan? I make little balls of aluminum foil, which push in the batter to create adorable shapes. STEP 1 Line the cups of a muffin tin with foil liners. Scoop cupcake batter into each cup. STEP 2 Roll foil into marble-size balls.

Gently pull back the liner of each filled cupcake and drop a foil ball between the liner and the pan. Heart-Shaped Coconut Cupcakes Active 30 min;
Total 1 hr 20 min
Makes 2 dozen CUPCAKES 2 cups all-purpose flour 1 tsp. baking powder tsp. kosher salt 1 sticks unsalted butter, softened 1 cups granulated sugar 3 large eggs cup coconut oil, melted and cooled slightly 1 tsp. pure vanilla extract cup whole milk 2 cups sweetened shredded coconut FROSTING 1 cup heavy cream cup confectioners sugar tsp. pure coconut extract Make the cupcakes Preheat the oven to 350 and line the cups of two 12-cup muffin tins with foil liners.

Tear a large sheet of aluminum foil into 24 pieces, then roll them into balls that are approximately the size of marbles. In a medium bowl, whisk the flour with the baking powder and salt. In a large bowl, using a hand mixer, beat the butter with the granulated sugar at medium-high speed until fluffy. Beat in the eggs one at a time, then beat in the coconut oil and vanilla. At low speed, beat in the milk and the dry ingredients in alternating batches. Fold in the shredded coconut.