Indholdsfortegnelse for January/February 2024 i Cooking with Paula Deen

EDITOR-IN-CHIEF Paula Deen EDITORIAL EDITORIAL DIRECTOR Daniel Schumacher MANAGING EDITOR Morgan Crawford Scott FEATURES EDITOR Daniel Dubuisson SENIOR COPY EDITOR Meg Lundberg EDITORIAL ASSISTANT Shelby Duffy SENIOR PHOTOGRAPHER John O’Hagan PHOTOGRAPHERS Jim Bathie, Kyle Carpenter, Stephanie Welbourne Steele CONTRIBUTING PHOTOGRAPHER Kelli Boyd SENIOR DIGITAL IMAGING SPECIALIST Delisa McDaniel ADMINISTRATIVE SENIOR ART DIRECTOR Tracy Wood-Franklin SENIOR ART DIRECTOR Cailyn Haynes ART DIRECTOR Deana Callison SENIOR STYLIST Sidney Bragiel STYLISTS Maghan Armstrong, Courtni Bodiford, Maggie Hill, Donna Nichols HAIRSTYLIST & MAKEUP ARTIST Emily Warren Peterson EXECUTIVE ASSISTANT TO PAULA DEEN Eddie Zorawowicz TEST KITCHEN DIRECTOR Laura Crandall FOOD STYLISTS/RECIPE DEVELOPERS Ola Agbodza, Aaron Conrad, Katie Moon Dickerson, Kathleen Kanen, Vanessa Rocchio, Amanda Stabile, Izzie Turner TEST KITCHEN ASSISTANT/PREP COOK Madison Harvel DIGITAL MEDIA MARKETING COORDINATOR Morgan Barbay SENIOR DIGITAL EDITOR Courtney duQuesnay…

MY GRANDBABIES HAVE LOVED MUNCHING ON APPLE JACKS since they were little, but what they love even more than a big bowl of cereal is a dessert that’s fun to make and yummy to boot. This exciting treat is filled with crunchy cereal bits and a homemade caramel—talk about a sweet treat the whole family will love. APPLE-CINNAMON BUNDT CAKE WITH CARAMEL SAUCE Makes 1 (15-cup) Bundt cake 3 cups sweetened O-shapedapple-and-cinnamon cereal*1¼ cups unsalted butter, softened1 cup granulated sugar½ cup firmly packed dark brown sugar6 large eggs1 teaspoon vanilla extract3 cups all-purpose flour2 teaspoons apple pie spice½ teaspoon baking powder½ teaspoon kosher salt½ cup sour creamCaramel Sauce (recipe follows)Garnish: sweetened O-shapedapple-and-cinnamon cereal 1. Preheat oven to 350°. 2. In the work bowl of a food processor, pulse cereal until…

CABBAGE ROLL CASSEROLE Makes 6 to 8 servings 1 pound lean ground beef (80/20)1 pound mild Italian ground sausage1 medium yellow onion, chopped1 tablespoon minced garlic2½ teaspoons kosher salt, divided1 teaspoon smoked paprika1 teaspoon dried Italian seasoning1 teaspoon ground black pepper, divided¼ teaspoon crushed red pepper1 (15-ounce) can tomato sauce1 (14.5-ounce) can petite diced tomatoes2 teaspoons Worcestershire sauce1 cup cooked long-grain rice2 tablespoons olive oil8 cups cored chopped green cabbage2 cups shredded low-moisture part-skim mozzarella cheeseCornbread, to serve 1. Preheat oven to 350°. Spray a 13x9-inch baking dish with cooking spray. 2. In a Dutch oven, cook beef, sausage, onion, and garlic over medium heat, stirring occasionally, until meat is browned and onions are tender. Drain, and return beef mixture to pot. Add 1½ teaspoons salt, paprika, Italian seasoning, ½…

KING CAKE MONKEY BREAD Makes 1 (15-cup) loaf ¾ cup granulated sugar2 teaspoons ground cinnamon2 (16.3-ounce) cans refrigerated biscuits, quartered and rolled into balls½ cup unsalted butter⅔ cup firmly packed light brown sugar¼ cup maple syrup¼ cup golden rum1 cup sliced almondsRum Butter Glaze (recipe follows)Garnish: colored sanding sugar, sprinkles 1. Preheat oven to 350°. 2. In a large bowl, stir together granulated sugar and cinnamon. Working in batches, toss biscuit balls in sugar mixture, coating completely; shake off excess. Reserve remaining sugar mixture. 3. In a small saucepan, melt butter over medium-high heat. Stir in brown sugar, maple syrup, and rum; bring to a boil. Stir in reserved sugar mixture; cook until sugar is melted. 4. Spray a 15-cup Bundt pan with baking spray. Drizzle one-fourth rum syrup into…

ANY SOUTHERN MEAL can be made that much better with a gigantic slice of cake for dessert. Layered, frosted, decorated—these cakes are so good, you may not want to wait until the end of dinner to indulge. Haymaker in North Carolina churns out farm-fresh fare from meat and seafood dishes to drinks and dessert. Its Fig & Olive Oil Cake features olive oil, fig preserves, wildflower honey, Chantilly cream, fresh local figs, Brie ice cream, and candied orange zest all sourced from local purveyors. Rock ’n’ roll music blares within the black walls studded with yellow lightning bolts at West Virginia bakery Rock City Cake Company. Known for its modern takes on classic treats, Rock City revives a beloved cake recipe in the form of a cupcake for one local…

IT MAY BE THE START OF A NEW YEAR and, with that, new beginnings, but my love of Southern cooking will never waver. This issue has lots of comforting recipes to choose from, starting with a feature dedicated to something I’ve been known to use a lot of in the past: butter. Ha! Y’all know I love me some butter. It really does make everything better, doesn’t it? This beloved ingredient is the star of the show in Butter-Fried Potatoes, Butter-Poached Shrimp, Gooey Butter Pecan Cake, and more starting on page 25. Butter is also one of the key ingredients in another favorite bake of mine: biscuits. Wakin’ up on a weekend and mixin’ up a batch of fluffy biscuits puts me in a good mood. But it’s even better…

BUTTER CAKE WITH BROWNED BUTTER STRAWBERRY SYRUP Makes 1 (15-cup) Bundt cake 3 cups unsalted butter, softened and divided3½ cups sugar, divided4 large eggs4 cups all-purpose flour1¾ teaspoons kosher salt1 teaspoon baking powder1⅓ cups whole milk1 teaspoon vanilla extract4 cups quartered fresh strawberries¼ teaspoon ground cardamom¼ cup light corn syrup 1. Preheat oven to 325°. 2. In a large bowl, beat 2 cups butter and 3 cups sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. 3. In another large bowl, sift together flour, salt, and baking powder. In a small bowl, stir together milk and vanilla. Gradually add flour mixture to butter mixture alternately with milk mixture, beginning…

BACON AND KALE RIS-OAT-TO Makes 4 to 6 servings 2 tablespoons olive oil, divided6 slices thick-cut bacon, chopped4 cloves garlic, finely chopped and divided2 cups chopped stemmed lacinato kale2 cups chopped stemmed fresh collard greens½ cup dry white wine, divided½ cup finely chopped leek (white and light green parts only)¼ cup finely chopped carrot1 cup oat groats2 cups chicken broth¾ teaspoon kosher salt¼ cup freshly grated Parmesan cheese2 tablespoons fresh lemon juice⅛ teaspoon crushed red pepperLemon wedges, to serveGarnish: freshly grated Parmesan cheese, crushed red pepper 1. In a large saucepan, heat 1 tablespoon oil over medium heat. Add bacon, and cook, stirring occasionally, until crisp, 7 to 10 minutes. Stir in half of garlic; cook for 1 minute. Add kale and collards; cook, stirring occasionally, until wilted and tender,…

FULL OF VITAMINS C AND K, cauliflower is nutrient-dense and also has a mild flavor, making it a great vegetable to incorporate come dinnertime. But don’t worry—even though these recipe substitutions sound healthy, they are still just as filling and flavorful as their original counterparts (hello, Chicken-Fried Cauliflower Steaks!). CHICKEN-FRIED CAULIFLOWER STEAKS WITH APPLE-CURRY SLAW Makes 2 to 4 servings Vegetable oil, for frying2 small heads cauliflower (about 2½ pounds each)1 teaspoon kosher salt, plus more to taste¼ teaspoon ground red pepper1 cup Basic Dredge (recipe follows)2 cups whole buttermilkApple-Curry Slaw (recipe follows)Garnish: chopped fresh cilantro 1. In a large cast-iron Dutch oven, pour oil to fill halfway, and heat over medium heat until a deep-fry thermometer registers 350°. Spray a wire rack with cooking spray. 2. Trim green leaves…

THE PRACTICE OF ROASTING AND GRINDING NUTS dates back many centuries, evolving over time into what we know and love as a traditional sandwich spread. Though most of us will primarily recall a peanut-based product, a variety of nuts (and seeds) has forged into the nut butters market, giving consumers multiple flavors and textures and thus producing different uses to crack into. NATURAL PEANUT BUTTER Natural peanut butter is the real deal and truly one of the essential nut butters. The ingredient list is very minimal, typically only peanuts and salt (although some brands come sans salt). It doesn’t contain any stabilizers; thus, it needs to be stirred before using, as the natural oils tend to separate from the peanut mixture. We recommend storing it upside down (if it’s in…

MEAT □ Chicken, 4 skin-on bone-in quarters□ Salmon, 1 (2- to 3-pound) fillet□ Sausage, ½ pound ground mild Italian□ Shrimp, 2 pounds large fresh□ Steak, 1 pound flank PRODUCE □ Cilantro, 1 bunch□ Dill, 1 bunch□ Parsley, 1 bunch□ Rosemary, 1 bunch□ Sage, 1 bunch□ Lemons, 5□ Limes, 2 to 3□ Garlic, 2 heads□ Onion, 1 large sweet and 1 small yellow□ Peppers, 12 small tricolor mini sweet□ Asparagus, 1 (8-ounce) package□ Snow peas, 1 (8-ounce) package□ Red spring onions, 6 to 7□ Sweet potatoes, 1 pound and 1 large□ Turnips, 4 large DAIRY □ Butter, 1 stick unsalted and 2 sticks salted□ Buttermilk, 1 quart whole cultured□ Cheese, 1 (8-ounce) block extra- sharp white Cheddar□ Heavy whipping cream, 1 quart□ Queso fresco, 1 (10-ounce) container crumbled DRY AND CANNED…

MADE IN THE SOUTH WOLF RIVER POPCORN Everyone loves the classic crunch of fresh popcorn, but plain popcorn is just, well, plain. Luckily, Wolf River Popcorn decided to step up and create its own version of a classic movie theater treat. What began as the Owen family’s cherished light and dark brown sugar recipe for caramel corn led to the creation of the Wolf River Popcorn company in 2013, after finding fast success at farmers’ markets. Once establishing the right manufacturing location outside of Memphis, Tennessee, Jim and Jan Owen began working on their next popcorn flavor. Inspired by the bold taste of Memphis barbecue, they perfected a nine-spice recipe, which, when combined with their richly sweet caramel corn, mimics the warm flavors of Memphis barbecue. However, they found that…

AIR-FRIED BEIGNETS WITH MILK CHOCOLATE SAUCE Makes 16 ½ cup warm water (105° to 110°)1½ teaspoons active dry yeast¼ cup plus 1 teaspoon granulated sugar, divided1 (12-ounce) can evaporated milk, divided½ cup boiling water2 tablespoons unsalted butter, melted2 teaspoons kosher salt1 teaspoon vanilla extract1 large egg, room temperature4¼ cups all-purpose flour½ cup confectioners’ sugar1 tablespoon coconut oil3 (4.4-ounce) bars milk chocolate, chopped 1. In a small bowl, stir together ½ cup warm water, yeast, and 1 teaspoon granulated sugar. Let stand until foamy, about 5 minutes. 2. In the bowl of a stand mixer, whisk together ½ cup evaporated milk, ½ cup boiling water, melted butter, salt, vanilla, and remaining ¼ cup granulated sugar by hand. Whisk in yeast mixture and egg. Add flour. Using the dough hook attachment, beat…

BACON-CHEDDAR ANGEL BISCUITS Makes about 14 ⅓ cup warm water (105° to 110°)2 teaspoons active dry yeast2½ cups all-purpose flour3 tablespoons sugar1 teaspoon baking powder1 teaspoon kosher salt½ cup all-vegetable shortening1 cup shredded sharp Cheddar cheese, divided¾ cup crumbled cooked bacon, divided⅓ cup whole buttermilk2 tablespoons chopped fresh chives1 large egg, beaten 1. In a small bowl, combine ⅓ cup warm water and yeast. Let stand until bubbly, about 5 minutes. 2. In a medium bowl, whisk together flour, sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut in shortening until mixture is crumbly. Stir in yeast mixture, ¾ cup cheese, ½ cup bacon, buttermilk, and chives until a shaggy dough forms. Turn out dough onto a lightly floured surface, and knead until smooth and elastic,…

∙ SUNDAY SUPPER ∙ MENU Butter-Basted Steaks Spicy Garlic Broccolini Smashed Potatoes Swirled Tiramisù Skillet Cake SPICY GARLIC BROCCOLINI Makes 4 to 6 servings 2½ teaspoons kosher salt, divided2 bunches fresh Broccolini, trimmed2 tablespoons olive oil3 cloves garlic, thinly sliced¼ teaspoon crushed red pepper1 lemon, halvedGarnish: shaved Parmesan cheese, crushed red pepper 1. In a large Dutch oven, bring 4 inches water and 2 teaspoons salt to a boil over high heat. Add Broccolini; cook until crisp-tender, about 3 minutes. Transfer to an ice water bath to stop the cooking process; drain well. 2. In a 12-inch cast-iron skillet, heat oil, garlic, and red pepper over medium heat. Cook, stirring occasionally, until garlic is light golden brown, about 3 minutes. Increase heat to medium-high. Add Broccolini, lemon halves, and remaining…

IF YOU’RE LOOKING FOR A SATISFYING SUPPER that’s easy to make and is flavor-packed, these scrumptious pastas are weeknight perfection. The Spinach Pesto Pasta with Meatballs is a great way to sneak in a hefty serving of vegetables for your kids, and the Italian Mac and Cheese is a sophisticated yet kid-friendly favorite that’s always in my family’s recipe rotation. ITALIAN MAC AND CHEESE Makes 6 to 8 servings ½ cup undrained oil-packed sun-dried tomatoes1 pound ground mild Italian sausage3 cloves garlic, thinly sliced1 tablespoon all-purpose flour½ teaspoon kosher salt½ teaspoon ground black pepper½ teaspoon crushed red pepper3 cups half-and-half2 cups shredded Asiago cheese1 (16-ounce) package ziti, cooked according to package directions½ cup chopped fresh basilGarnish: fresh basil leaves 1. Drain sun-dried tomatoes, reserving 2 tablespoons oil, and chop; set…