Bon Appetite

[matt]

I made the bbq chicken two weeks ago that was on the cover. It is very very tasty. There is a great recipe for potato salad. I am sometimes amblivent about potato salad , sometimes it can be too maysey so to speak. I made it was truely scrumptious. Talk to you guys later Matt.ps if any of you would like me to post i will be glad to do so.

[beccathebaker]

I know that this is the cooking light board but I wanted to add to Matts post about Bon Appetit. I made the tandoori chicken and it was so fabulous. We had it grilled one night and then ate it cold on salads the next day and it was even better! Can't wait to try the barbeque recipes as well.

[Vanessa]

Hi! I was loooking at that issue & all recipes look great! The recipe Matt made is
Grilled chicken with root beer BBQ sauce page 116 & the potato salad must be the potato & pea salad with chive aioli (page 120). Matt did you use light mayonnaise? Is it a very moist potato salad?

Oh Becca that Tandori I will definitelly try this week, I just have to get the leg thigh and yogurt http://www.cookinglight.com/bbs/smile.gifBy the way did you use the whole milk yogurt or light?

[adb]

Two thumbs up on the Morrocan Butterflied Lamb and the Raspberry Sour Cream Tart from this issue too!

[BosunsWife]

I don't generally buy Bon Appetite, but the cover caught my eye. Its got some great sounding recipes in it and I have folded over quite a few pages. I just wish that they put calorie counts on them or maybe I'm glad they don't LOL!

[Vanessa]

Thanks Becca!

[Wendy w]

I have been drooling through this issue! Matt, thanks for the review of the chicken,I have been eyeing it.

Becca, thanks for the information on the tandoori chicken. The whole milk yogurt was scaring me! I think that I will try the chicken kebobs (I forget the name of the recipe) but it goes with the Greek salad on the 4th. Will give a review if I do.

[goldilocks]

andrea - what issue is the potato salad from? Sounds yummy, can anybody post it?

[beccathebaker]

Vanessa-

I used non-fat plain yogurt for the tandoori chicken and I skipped the step where it says to brush on butter. I also used chicken breasts and they were perfect. I'm sure that thighs would be even better.

Bon Appetite is so enjoyable because they include such an interesting array of articles-all for people who just plain love food and cooking-no guilt, just enjoyment!

[andrea]

matt-- if you don't like gloppy, mayo-y potato salad... try the garlicky roasted potato salad from CL. it's great!

[Vanessa]

Greek SAlad Bon Appetit July 2001 (page 114)
Great with kabobs
Yields: 4 1/2 c
3/4 pounds tomatoes seeded & diced (@ 2 cups)
2 c diced seeded cucumber (@ 1 large one)
1 c diced red bell pepper
1/4 c pitted Kalamata oilves or other brine cured black olives halved
1/4 c diced red onion
3 tab chopped fresh Italian parsley
3 tab extra virgin oil
1 1/2 tab red wine vinegar
1/2 tsp oregano
1/4 c crumbled feta cheese (2 ounces)
Toss first 9 ing in med bowl to blend. Gently mix in cheese. Season with salt and pepper. Can be made 2 hrs ahead. Let stand at room temperature.

Note: in B Appetit they paired this salad with Grilled chicken, red onion & mint kebabs (also page 114 July 2001)

[kendraS]

Matt - can you post the recipe for your chicken? Thanks in advance!!!

[A Male Reader]

I also bought that issue of Bon Appetite. The cover photo was so mesmorizing I couldn't help it. I made the coleslaw with the apples and poppyseeds and found it to be excellent. I substitued low fat sour cream and non fat mayo where applicable and left out the poppy seeds (as I hate em !! ) It was great !! Make it a day ahead though and serve it with something spicy (like a barbeque sauce) as it has lots of fresh tart apple flavour !!

Loved it !

http://www.cookinglight.com/bbs/smile.gif

[andrea]

Garlicky Roasted-Potato Salad

3 pounds medium-size red potatoes, quartered
1 tablespoon vegetable oil
1 tablespoon stone-ground mustard
2 teaspoons coriander seeds, crushed
6 garlic cloves, halved
1/2 cup chopped fresh parsley
1/2 cup plain low-fat yogurt
1/3 cup thinly sliced green onions
3/4 teaspoon salt
1/4 teaspoon black pepper
Green onion (optional)
1. Preheat oven to 400°.

2. Combine the first 5 ingredients in a large bowl, tossing mixture to coat. Place the potato mixture in a shallow roasting pan. Bake at 400° for 30 minutes or until tender, stirring mixture occasionally. Cool to room temperature.

3. Combine the parsley, yogurt, green onions, salt, and black pepper in a large bowl. Add the cooled potato mixture, and toss gently. Serve salad at room temperature or chilled. Garnish with green onion, if desired. Yield: 8 servings (serving size: 1 cup).

CALORIES 159 (13% from fat); FAT 2.3g (sat 0.5g, mono 0.6g, poly 0.9g); PROTEIN 5g; CARB 30.9g; FIBER 3.5g; CHOL 1mg; IRON 2.7mg; SODIUM 270mg; CALC 66mg


[This message has been edited by andrea (edited 06-27-2001).]

[This message has been edited by andrea (edited 06-27-2001).]

[Elisabeth]

I haven't tried any of the grilled food yet--went straight for dessert. The Banana-White Chocolate Bread Pudding is out of this world! (in the R.S.V.P. section on page 32) I don't like white chocolate, so I substituted bittersweet. Really sublime. I served it to a bunch of dessert lovers a couple of weeks ago to little cries and moans of satisfaction. Then managed to persuade myself the next morning that since it was, after all, bread pudding, it certainly qualified as a healthy breakfast!

[matt]

i will post the cover recipe when i get home from school tonite.

[andrea]

cute story...
my new co-worker is from iraq. she brought me some homemade pistachio baklava - YUM! she emailed me and said "PONA PETI". i assumed this was an iraqi phrase and asked what it meant. she replied "it is french for wishing you a good meal".

hee hee... she meant "BON APPETIT"!!!

she also added that she was upset that there is no english word for this! I AGREE!

[McSix]

Thanks for posting this strand. I had only bought the magazine once before and thought it way too "gourmet" for me. I bought this issue on everyone's recommendation and loved it. I can't wait to try the chicken on the cover, the potato salad and the coleslaw. I'll have to put them into Mastercook to find out how indulgent I'm being, however.