Indholdsfortegnelse for Jan/Feb 2018 i Cuisine at home

For many of us, the beginning of a New Year is the customary time to take stock of where we’ve been and where we’re going, whether it’s to change some old bad habits or to refresh one’s lifestyle. This goes for Cuisine at home as well. In this issue, you’ll find we’ve made a few updates. Some of the most popular pages of the magazine are those devoted to Tips & Timesavers, which we’ve now expanded from two to four pages. This gives us the opportunity to share with you more reader tips with larger photos, plus space to include some of the staffs’ favorite tips and tools often used in the Cuisine at home Test Kitchen. In addition, we’ve transformed the Cuisine Lite department into what we’re calling Healthy…

Q: I heard I shouldn’t store onions and potatoes together, is that true? — Beth Pedersen, Paducah, KY Answer: Yes. While onions and potatoes couldn’t taste better together in any number of dishes, you don’t want to store them near one another. Onions, like apples, bananas, and some other fruits and vegetables, emit ethylene gas as they ripen. Ethylene gas is a plant hormone that advances ripening and spoilage in some fruits and vegetables. Thus, you want to be careful how you store all of your produce. A good rule of thumb is not to store fruits and vegetables together. In the case of potatoes, because they’re sensitive to ethylene, don’t store them with onions (or other ethylene producing foods) or it will quicken the sprouting process. Store your onions…

The Instant Pot seems to be everywhere these days. And it’s no wonder when you realize all it can do — it’s a pressure cooker, a slow cooker, and so much more. But in order to bring you an easy, winter weeknight meal, we opted to primarily focus on the pressure cooking function. Traditionally a low-and-slow cut, pork shoulder easily turns into tender bites, while earthy porcini and woodsy rosemary lend great depth of flavor in this soul-satisfying sauce. Just spoon it over creamy polenta for a meal you’ll want every night, and twice on Sunday. But to make it easy on yourself, trim the pork in advance, and chop your aromatics. That way you’ll be able to get cooking right when you walk in the door. Pork Ragu Pork…

SOY VERSATILE There are many types of tofu products available. These two recipes use firm and extra-firm; both are great for grilling, searing, and baking. You’ll also find silken tofu in stores, which is soft and creamy, making it a great choice for use in sauces, soups, smoothies, and more. IMPRESSIVE When it comes to using firm or extra-firm tofu, it’s important to press it between a few towels before cooking to remove excess moisture. Not only does this help it absorb flavors more readily, it helps the exterior of the tofu get crisp and golden, and it takes on a more meaty texture when cooked. DO THE SWAP Tofu, being a complete protein, is a great meat substitute. It takes on the flavors of any marinade you throw at…

Nothing says “be mine” like a rich chocolate confection. And this collection delivers four ways to capture your nearest and dearest’s heart. Not only do individual pudding cakes make quite the statement, but they’re incredibly chocolatey and so light and smooth that everyone will ask to be your valentine. And the best part, you can serve them warm, at room temperature, or chilled (so they can be made ahead). How sweet is that? And a chocolate article wouldn’t be complete without a cookie recipe. These are based off of a New York favorite called Chubbies. With cocoa, and both bar chocolate and chips for depth, plus an abundance of toasted nuts, these are certain to become a new favorite. They’re truly irresistible. Chocolate Pudding Cakes Makes 8 servings Total time:…

Southwestern Potato & Pepper Jack Cheese Soup Makes 6 servings (about 10 cups) Total time: 30 minutes 2 Tbsp. unsalted butter 2 cups minced white onions 1 Tbsp. minced fresh garlic 2 Tbsp. all-purpose flour 2 tsp. ground cumin 6 cups cooked russet potatoes, crushed 4 cups low-sodium vegetable broth 4 cups shredded pepper Jack cheese 2 cups whole milk 1/2 cup minced fresh cilantro Salt and black pepper to taste Melt butter in a pot over medium heat. Add onions and garlic, sweat partially covered, until onions soften, 10 minutes. Stir in flour and cumin; cook 2 minutes. Stir in potatoes and broth; bring to a boil over medium-high heat. Reduce heat to medium-low and simmer soup 5 minutes. Stir in pepper Jack and milk until cheese is melted.…

Confetti Meatloaf with peach glaze So you only have to buy one zucchini, purchase one for the potatoes that’s a little bigger than 9 ounces, reserving 1/4 cup for the meatloaf. Makes 2 servings Total time: 30 minutes + resting FOR THE MEATLOAF, COMBINE: 8 oz. ground chicken or turkey 1/4 cup each minced zucchini, onion, and red bell pepper 1/4 cup fresh bread crumbs 2 Tbsp. chopped fresh parsley 2 tsp. Dijon mustard 1 egg white 1 tsp. minced fresh garlic 1/2 tsp. black pepper 1/4 tsp. kosher salt FOR THE GLAZE, STIR: 3 Tbsp. peach preserves 1 tsp. Dijon mustard Preheat oven to 400°. Line a baking sheet with foil. For the meatloaf, combine chicken, zucchini, onion, bell pepper, bread crumbs, parsley, Dijon, egg white, garlic, black pepper,…

Chicken Enchiladas with salsa verde Red sauces, especially jarred varieties, are loaded with sodium. This verde sauce packs in flavor and health with tomatillos, poblano, and spinach. Makes 2 servings Total time: 35 minutes FOR THE SALSA VERDE, BROIL: 2 tomatillos, husked, stemmed, and halved 1 poblano chile, halved, seeded 1 clove garlic, wrapped in foil 2 cups packed fresh spinach 2 Tbsp. fat-free plain Greek yogurt 1 Tbsp. fresh lime juice 1/8 tsp. kosher salt FOR THE ENCHILADAS, BROWN: 4 oz. boneless, skinless chicken breast 2 tsp. canola oil 1/4 cup diced onion 1 Tbsp. minced fresh garlic 1/3 cup fat-free plain Greek yogurt 1/4 cup frozen corn kernels 4 Tbsp. shredded pepper Jack cheese, divided 1/2 tsp. ground cumin 1/4 tsp. each dried oregano and ground coriander 1/8…

Cut & Color I have an easy way to decorate plain sugar cookies. I pour liquid food color in a shallow dish. Then, I dip a cookie cutter into the food coloring, letting the excess drip off, and cut out a cookie. This quick technique leaves a cute border around the cookies. An added bonus — re-rolling the scraps makes adorable “marbled” cookies, too! Betty Foster, Charlottesville, IN PAT DOWN My family loves homemade sausage pizza, but browning sausage on the stove top can be a greasy job. Instead, I pat the sausage out on a baking sheet and roast it in a 400-degree oven until browned. Then I turn the browned sausage out onto paper towels to absorb any grease, break it up into bite-sized pieces, and it’s pizza…

Phyllo [FEE-loh], also spelled filo or fillo, is an unleavened dough made with flour, water, and a very small amount of oil (which means it’s low in fat). Somewhat similar to strudel dough, phyllo is stretched into sheets as thin as tissue paper, which when layered and baked, become crisp, flaky layers for both sweet and savory applications. Meaning “leaf” in Greek, it’s used extensively in Greek, as well as Near and Middle Eastern cuisines, such as in the Baklava, on page 49. You’ll readily find phyllo dough in the freezer section at the supermarket either as flat sheets or as a roll. In certain areas of the country, you may find fresh dough at specialty Greek markets. And while you can make homemade dough, it takes some skill, patience,…

When it comes to cooking steaks, well-seasoned cast iron is mandatory. The workhorse of skillets, cast iron heats and cooks evenly, browns beautifully, and withstands the high temperatures required for cooking the perfect steak on the stove top. This molten-iron molded skillet performs so well, you may never use a sauté pan again. Steak Diane is a classic favorite in fancy restaurants, but it’s easy to make at home for a special dinner. Once the cooking begins, it really moves fast, so be sure to have everything ready. Smashed red potatoes make a perfect side dish for the steak. Don’t mash them too much though — the potatoes should have a chunky texture. Steak Diane It’s the sharp flavor combination of brandy, Dijon, soy sauce, and lemon juice that really…

A well-made casserole is one of the most comforting things around. So whether you have company coming or you just want leftovers for the week, heating your oven up for one of these two hug-worthy hot dishes will be one of the best decisions you make all day. This version of chicken tetrazzini is pretty classic, containing the usual suspects all tossed with a sherry-laced Parmesan cream sauce. Bake up this hearty casserole with an addictively crunchy bread crumb topping that’s got Parmesan and almonds, too. Then, cut tetrazzini’s richness by serving a straightforward apple and celery salad tossed with a sherry vinaigrette. It’s crunchy, and oh-so satisfying. Chicken Tetrazzini with bread crumb topping Purchased rotisserie chicken makes this dish come together that much quicker. Makes 12 servings Total time:…

ITALIAN for dumplings, gnocchi [NYOH-kee] might be better described as a cross between pasta and dumplings. And while they’re made from any number of ingredients — from cornmeal to ricotta — the most famous are made from potatoes. Good ones should be light, soft, and delicate. To achieve this, you want to use as little flour as possible. A scale will help you find the right balance of potatoes to flour. And use starchy, low-moisture russets, and bake, don’t boil them. This deepens their flavor and minimizes excess moisture. Then slice and rice the potatoes while they’re still hot. This ensures that the steam escapes, rather than it being absorbed. Drier potatoes mean you need less flour, making for more tender gnocchi. Also, adding egg yolks creates a slightly firmer…

If you thought making baklava was only for the experienced baker, it’s not. This multi-layer confection is simple with essentially only three components — a flavorful syrup, a ground nut filling, and layers of phyllo brushed with butter. To yield crisp, flaky layers, the syrup must be cool when poured over the hot baklava. Then, for the nuts, process them until very fine — some will be sandy, while others will be a little coarser, the variation is OK. And to keep the phyllo from drying out, you must work quickly while assembling. But don’t worry if you end up with a tear here or there. With so many layers of phyllo and nuts, you’ll never know. Baklava with orange & cardamom Cardamom is a key component to this baklava,…

Sautéed Chicken with white beans & roasted red peppers A wonderful source of protein and fiber, cannellini beans add substance and creaminess to a lean chicken dinner without adding fat. Makes 2 servings Total time: 15 minutes SAUTÉ: 2 boneless skinless chicken breasts (5–6 oz. each), seasoned with salt and black pepper 2 tsp. olive oil COMBINE: 1 can cannellini beans (15 oz.), drained and rinsed 1/4 cup diced jarred roasted red peppers 2 Tbsp. fresh lemon juice 1 Tbsp. minced lemon zest 1 Tbsp. minced fresh parsley 1/4 tsp. kosher salt Sauté chicken in oil in a sauté pan over high heat until a thermometer inserted in the thickest part registers 165°, 4–5 minutes per side. Transfer chicken to a plate and let rest 5 minutes. Combine beans, roasted…

Grapefruit-Glazed Chicken Agave nectar is a sweetener from the same plant used to make tequila. Find it sold with other sweeteners at grocery stores. Makes 2 servings Total time: 25 minutes FOR THE GLAZE, COMBINE: 1 cup ruby red grapefruit juice 1/4 cup fresh lime juice 3 Tbsp. amber agave nectar 1/4 tsp. red pepper flakes 1/4 tsp. fennel or anise seed 11/2 cups ruby red grapefruit segments, divided FOR THE CHICKEN, SEASON: 2 boneless, skinless chicken breasts (6 oz. each) 1/4 tsp. kosher salt For the glaze, combine grapefruit juice, lime juice, agave, pepper flakes, and fennel seed in a saucepan. Boil mixture until syrupy, stirring often, about 15 minutes. Add 1 cup grapefruit segments to syrup; cook until grapefruit segments break down and mixture thickens, about 5 minutes.…

MIX IT UP If you don’t like getting your hands messy when mixing meatloaf, put the ingredients into a large, resealable plastic bag. Close the bag, then “knead” everything together until well mixed. Kids like helping with this too! CUTTING CUTLETS We cook a lot of chicken cutlets in the Test Kitchen. And we have an easy alternative to pounding them. We discovered that by holding the chicken breast on its side with a pair of tongs, we can easily slice the chicken in half horizontally. Be sure to cut away from yourself to avoid knife slips and injuries. CLOSE SHAVE It’s tough (and can be dangerous) to use a knife on a hard block of Parmesan cheese. But this “Y” peeler creates those thin strips you want for a…

Dried plums are rarely used to their culinary potential, but this sauce just might ignite a new-found appreciation for the unassuming fruit. Simply simmer them in a flavorful combination of red wine, earthy rosemary, and a touch of brown sugar. The plums start to break down, adding silky body to the sauce — a perfect partner for seared pork chops. And with just a few staple ingredients, simple roasted carrots make an ideal, healthy, and easy-to-throw-together side dish. This meal delivers so much flavor, no one will believe it’s ready in under an hour. Pork Chops with dried plum sauce Makes 4 servings (1 cup sauce) Total time: 30 minutes HEAT: 1 Tbsp. olive oil 4 boneless center-cut pork chops (5 oz. each; 1/2-inch thick), seasoned with salt and black…

FOR THE PAST FEW YEARS this department has been titled Cuisine Lite and we’ve brought you countless recipes that tout being lite in calories and big in flavor. Although the flavor part will stay the same, we’re changing our tune to be more focused on the ingredients we use and less focused on the number of calories or fat in a recipe. You can expect to find healthy fats and proteins, whole grains, and a generous helping of fresh, seasonal produce. To start, this simple, yet flavorful tofu scramble comes together in mere minutes. It’s made with fresh spinach and bell peppers, but you could definitely swap in a mix of your favorite vegetables. And what says breakfast more than a bowl of fruit? This salad highlights winter’s bounty with…

If you’ve ever spent any time down in the melting pot that is New Orleans, you’ve surely sampled the local Cajun and Creole cuisines. With Spanish, French, Native American, and African influences, they’re top notch and as fully-flavored as they come. This menu features Shrimp Étouffée with bay-flavored rice, a muffuletta bread salad made with all the usual suspects — pickled vegetables, olives, cured meats, and cheeses — plus, the ever-popular hurricane cocktail. The cocktail sticks pretty close to tradition. And with three types of rum, passion fruit, orange, and lime juice, it’s sure to get the party started. Shrimp Étouffée Seafood stock can be harder to find than meat or veggie stocks and broths, so if you can’t find it, low-sodium chicken broth makes a great substitute. Makes 8…

A standard restaurant appetizer, just about everyone loves crispy potato skins. So when we had an abundance of leftover skins from making gnocchi (page 41) and the potato soup (page 46), and they were disappearing fast, we knew we wanted to develop a few recipes to put them to use. And now you can make your own loaded skins. A few requisite ingredients came to mind, but to beef these up, a rich, loose chili felt like the right place to start. An easy cheese sauce using bacon drippings was the next place to go — of course, there are bacon bits for the top. Then last, but in no means least, dress up sour cream with onions and packaged ranch dip for the icing on these skins, so to…

Almond-Crusted Chicken with romesco sauce If you’re looking for ways to be one step ahead on busy weeknights, you can chill the coated chicken up to 24 hours, then just pull it out and bake. Makes 2 servings Total time: 30 minutes PULSE: 1/3 cup slivered almonds 1/4 cup fresh bread crumbs 1 Tbsp. each grated Parmesan and all-purpose flour 1 tsp. smoked paprika 1/2 tsp. black pepper 1/4 tsp. cayenne pepper 1 egg white, beaten 2 tsp. water 1 boneless, skinless chicken breast (8 oz.), halved horizontally PURÉE: 1/2 cup jarred roasted red peppers 2 Tbsp. slivered almonds, toasted 2 Tbsp.each sherry vinegar and chopped fresh parsley 1/2 tsp. each kosher salt and smoked paprika 1/4 tsp. black pepper 1/8 tsp. cayenne pepper Preheat oven to 375°. Coat a…

Lemon-Thyme Chicken Thighs If you’re looking to cut fat calories, remove and discard the skin from the thighs, then roast thighs with the lemon mixture right on top of the flesh. Makes 2 servings Total time: 30 minutes 2 Tbsp. fresh lemon juice 1 Tbsp. each chopped fresh garlic, cilantro, and thyme 1/2 tsp. kosher salt 1/4 tsp. red pepper flakes 4 bone-in, skin-on chicken thighs (6–7 oz. each) Preheat oven to 425°. Line a baking sheet with foil and place a rack over foil; coat rack with nonstick spray. Combine lemon juice, garlic, cilantro, thyme, salt, and pepper flakes. Loosen skin on chicken thighs and insert about 1 Tbsp. lemon mixture under skin of each. Place chicken, skin side up, on prepared rack. Pour any remaining lemon mixture over…

Grilled Chicken with spicy spinach & squash Spinach and squash are excellent sources of potassium, an essential mineral in a healthy diet. Makes 2 servings Total time: 15 minutes GRILL : 2 boneless, skinless chicken breasts (5–6 oz. each), seasoned with salt and black pepper HEAT : 3 tsp. olive oil, divided 1 cup halved and sliced yellow summer squash 1/2 tsp. red pepper flakes 3 cups fresh spinach 1/4 tsp. kosher salt Preheat grill to medium-high. Brush grill grate with oil. Grill chicken breasts, covered, over direct heat, until a thermometer inserted in the centers registers 165°, 4–5 minutes per side. Heat 2 tsp. oil in a nonstick skillet over medium-high. Add squash and pepper flakes; sauté until squash is lightly browned. Add spinach; drizzle with remaining 1 tsp.…