Indholdsfortegnelse for May/Jun 2018 i Cuisine at home

EDIBLE FLOWERS If you’re an avid restaurant-goer, or food blog follower, you know how popular edible flowers have recently become. They’re everywhere, topping tacos, soups, salads, and cakes alike. So how do you know which flowers are safe for consumption? Here’s a list of common edible flowers that are easiest to locate at grocery stores and farmers’ markets: • Lavender• Zucchini Blossoms• Pansies• Orchids (shown here)• Roses• Violets• Marigolds (Calendula)• Nasturtiums• Chive Blossoms• Carnations When buying edible flowers, be sure to get them from the produce section of the store, not the florist, as those flowers are often sprayed with chemicals and pesticides. Look for petals that are bright in color, and lively in texture. Avoid any flowers that look damp, droopy, or discolored. And since they’re delicate, try to…

HEMP HEARTS fiber + protein + fatty acids FURIKAKE vitamin a + vitamin c + copper BLUEBERRIES manganese + vitamin k + vitamin c RED QUINOA protein + fiber + amino acids GREEK YOGURT protein + calcium + probiotics WILD SALMON vitamin b12 + omega-3 + vitamin d MATCHA antioxidants + fiber + vitamin c PISTACHIOS protein + fiber + potassium ARUGULA vitamin k + antioxidants + vitamin c BABY KALE vitamin a + vitamin k + vitamin c BABY SPINACH calcium + vitamin k + vitamin a BROWN RICE fiber + selenium + manganese GOLDEN BEET potassium + folate + manganese EDAMAME protein + fiber + iron AVOCADO fiber + folate + potassium PICKLED GINGER vitamin c + antioxidants + potassium…

WHERE THERE ARE APPETIZERS there must be something on a stick. And these shrimp skewers are even more delicious than they look. The biggest thing to keep in mind when making these skewers is the size of shrimp you use. Shrimp are sized according to how many make up a pound. For instance, 16/20 means there are 16–20 shrimp per pound. This size is often labeled as extra jumbo, but terminology varies depending on packaging, so be sure to look for the number. For this recipe, we opted to use 16/20 because they offer a hearty portion and take a bit longer to cook, which lowers the risk of overcooking them on the grill. And what’s a party without wings? So have no fear, we’ve got you covered. For these…

WHAT IT IS: Arugula (also called rocket, roquette, rucolo depending on where you live) is a tender, leafy green with a pungent, peppery bite primarily used fresh in salads. This lesser known cruciferous vegetable belongs to the Brassicaceae (mustard) family, which also includes broccoli, cauliflower, and Brussels sprouts. Though arugula will always have a distinctive bite, hotter weather and more mature plants yield spicier arugula, while cooler growing conditions and younger plants yield milder greens. SEASON: Though arugula can be found year-round in bags or boxes, look for bunches of arugula during its official seasons — late spring and early fall. HOW TO CHOOSE: Look for smooth, even-colored, vibrant green leaves. Arugula that has started to yellow, looks wilted, leathery, or has holes or tears is past its prime. HOW…

KEY LIME PIE is hotly debated down in the Keys where it originated. So, to avoid ruffling any feathers, we’re taking the cheesecake route, instead. And this one is the perfect marriage of tart key lime flavor with a luscious, creamy texture. Sour cream is the secret. It not only lightens what could otherwise be a heavy dessert, but it also reinforces the pucker-factor of the lime juice with a tang of its own. And when it comes to the key lime juice, you can either use bottled (we recommend Nellie & Joe’s brand), or you can juice your own. The floral and slightly bitter quality of the fresh juice makes the effort worth your while. Key Lime Cheesecake with fruit salsa Makes 12 servings (one 9-inch cake) Total time:…

Potato Chip-Crusted Chicken Modify this crusted-chicken dish simply by altering the type of chip you use. For a spicy version, use jalapeño-flavored chips. Makes 2 servings Total time: 25 minutes PULSE: 4 oz. sour cream and onion-flavored potato chips COMBINE: 3 Tbsp. mayonnaise 1 Tbsp. minced scallion whites 2 tsp. minced fresh garlic 2 boneless, skinless chicken breasts (5–6 oz. each), seasoned with salt and black pepper HEAT: 3 Tbsp. canola oil Sliced scallion greens Pulse potato chips in a food processor until coarsely ground; transfer to a shallow dish. Combine mayonnaise, scallion whites, and garlic; spread on both sides of breasts. Press chips onto both sides of breasts to coat. Heat oil in a sauté pan over medium-high until shimmering. Add breasts and sauté until golden brown on both…

Pizza Grilled Cheese with pepperoni If you don’t feel like firing up the grill, bake the sandwich in a preheated 400-degree oven for 15–20 minutes. Makes 2 servings Total time: 30 minutes SPREAD: 1/2 loaf Asiago ciabatta, halved horizontally 1/4 cup purchased pizza sauce 1 pkg. sandwich-sliced pepperoni (3.5 oz.) 1 cup shredded Italian 5-cheese blend ARRANGE: 10 slices Roma tomatoes Preheat grill to medium-low. Coat one side of a large sheet of heavy-duty foil with nonstick spray. Spread bottom half of ciabatta with pizza sauce; top with pepperoni and cheese. Arrange tomatoes on top of cheese; top with remaining ciabatta half. Wrap sandwich in prepared foil. Grill sandwich, covered, flipping once, until cheese is melted, 15 minutes. Let sandwich cool, then unwrap and halve crosswise. Per serving: 504cal; 33g…

Not surprising, we’re a little food obsessed. Whenever we get the opportunity to eat out, or to travel, we jump at the chance — with food in mind, of course! We savor meals with friends and family, and imagine you do, too. We’re sharing a few of our recent memorable food experiences, and wonder what are some of yours? Jump on over to Facebook or Instagram and share them with us using the hashtag #willtravelforfood. As a mother, it’s rare when Haley gets a night out. But recently she ate at Proof, the restaurant where her husband, three-time James Beard nominee, is chef and owner. Best dish? His octopus with smoked bone marrow and black garlic aioli — OMG. Can you guess where Kristen took her daughter, Sydney, on a…

Buffalo Chicken & Bacon Flatbread Pizzas To ensure the flatbreads stay crisp, use a light hand when topping the pizzas. But don’t worry. With toppings this flavorful, there’s no skimping on big flavor. Makes 4 servings Total time: 45 minutes COOK: 4 strips thick-sliced bacon, diced HEAT: 1/2 cup hot sauce (such as Frank's) 1/4 cup honey 2 Tbsp. unsalted butter 2 tsp. fresh lemon juice 2 cups shredded rotisserie chicken BAKE: 4 flatbreads (such as Flatout Artisan Thin Pizza Crust) COMBINE: 1 cup each shredded sharp white Cheddar and Monterey Jack cheese 1/4 cup thinly sliced red onion Chopped fresh parsley Blue Cheese Dressing (right) Preheat oven to 425°. Cook bacon in a skillet until crisp; transfer to a paper-towel-lined plate. Heat hot sauce, honey, butter, and lemon juice…

AS CONVERSATION AROSE about Mother’s and Father’s Day in the Test Kitchen, as you might expect, the subject of brunch inevitably came up. Teresa loves French toast, Haley makes a mean cinnamon roll, and Lauren mentioned that she celebrates Mother’s Day each year eating huevos rancheros with family and good friends. Not only does Lauren enjoy a Mexican feast each year, but her family’s good friends do the cooking. Since they’re vegetarian, she stuck to tradition, recreating this vegetarian menu for you. These Huevos Rancheros Cups have a lot more to them than meets the eye. Filled with zesty beans and tomatillos, then topped with melty pepper Jack and a perfectly cooked egg, these cups are a delightful breakfast package. Lastly, slice up an avocado and spoon on some Pico…

• Do steel your knives every time you use them. • Don’t wash your knives in the dishwasher. They can be tossed around and banged against racks and other objects, and the high temperature can damage blades. • Do wash and dry your knives by hand after each use. • Don’t soak knives in bleach water or other chemicals. Even weak cleaners can damage the metal. • Do store your knives in a knife block, on a magnetic strip, or in a plastic knife guard that surrounds the blade. • Don’t leave knives in the sink. It’s not only dangerous to others, but blades can be damaged by hitting the sides of the sink. • Do have your knives professionally sharpened (or sharpen them yourself) when steeling no longer seems to do the trick. • Don’t use knives…

GOCHUJANG [koh-chu-zhang] This spicy, fermented chili paste is a staple in Korean cooking. It’s also used as a condiment for dishes like bulgogi (marinated and grilled meat) and bibimbap (rice bowl). There is really no substitute for it. GOCHUGARU [koh-chu-KAH-ru] In Korean, gochu means chili peppers and garu means powder. It’s made by drying Korean red chile peppers, then grinding them into a coarse or fine powder. It adds spiciness and flavor. SOJU Considered Korea’s national alcohol, Soju, at its most basic, is a colorless, 20–24 percent alcohol-by-volume spirit. It’s neutral-tasting, like vodka, and it’s traditionally made from rice. But modern producers often use other starches, such as potatoes or tapioca. KIMCHI A popular Korean offering, kimchi is a fermented condiment primarily made of cabbage, carrots, and cucumber. Pickled, then…

I’ve never heard of freezer jam. What is it and why do people love it so much? Elizabeth Brennan, New York, NY Freezer jam is a no-cook jam made with fresh fruit. Because it’s not cooked, it’s especially fresh tasting compared to regular (cooked) jam. And since it’s uncooked, for long-term storage, it must be kept in the freezer, not on the pantry shelf. Like regular jam, freezer jam has added pectin to help it set up, though its final consistency will be looser than its cooked cousin’s. But perhaps the best part, since no-cook jam is stored in the freezer, you don’t have to boil the jars of jam. Basically, freezer jam is a baby step into the world of preserving. For these reasons, people really like it. Try…

1. Have all the ingredients at room temperature to ensure the smoothest texture. 2. To prevent a soggy crust, securely wrap the bottom and sides of the pan with plastic wrap, then aluminum foil. 3. For the best consistency, scrape down the sides of the bowl and beater frequently while mixing the batter. 4. Baking the cheesecake in a water bath surrounds it with gentle, even heat, and resting it in the oven delivers an evenly smooth texture. WATCH THE VIDEO CUISINEATHOME.COM/EXTRAS PIPING SOURCES CUISINEATHOME.COM…

Jalapeño Lime Steaks with garlic & cilantro To easily remove the seeds from whole jalapenos, trim away the stem end and use a teaspoon measure to scrape out the seeds and ribs. Makes 2 servings Total time: 40 minutes WHISK: 1 Tbsp. minced lime zest 1/2 cup fresh lime juice 1/4 cup olive oil 1/4 cup minced fresh cilantro 1 Tbsp. minced fresh garlic 1 tsp. kosher salt 1/2 tsp. black pepper ADD: 2 flat iron steaks (6–8 oz. each) 2 jalapeños, seeded and sliced Chopped fresh cilantro Preheat grill to medium-high. Brush grill grate with oil. Whisk together zest, lime juice, oil, minced cilantro, garlic, salt, and pepper for the marinade; reserve1/4 cup to serve with steaks and pour the remaining into a resealable plastic bag. Add steaks to…

Smoked Salmon Pasta with spinach & dill This rich and creamy pasta dish can virtually be on the table in the time it takes to boil the caserecci pasta. Makes 2 servings (about 2 cups) Total time: 20 minutes COOK: 4 oz. dry caserecciorgemelli pasta HEAT: 3/4 cup heavy cream STIR IN: 4 cups chopped fresh spinach 1 Tbsp. minced fresh dill Salt and black pepper to taste 1 package hot-smoked salmon (4.5 oz.), flaked Cook pasta in a pot of boiling salted water according to package directions; drain. Heat cream in a skillet over medium until it steams and bubbles appear around the edges, about 10 minutes. Stir in spinach, dill, and pasta, tossing with tongs until spinach wilts; season with salt and pepper. Serve pasta topped with salmon.…

Fish Cakes with herbed mayo A seaside special, these cakes are restaurant-worthy fare right from your own kitchen. For best quality, buy fresh fish from your local fishmonger. Makes 2 servings Total time: 20 minutes FOR THE HERBED MAYO, PURÉE: 1/3 cup mayonnaise 2 Tbsp. each chopped fresh dill and parsley 1 Tbsp. fresh lemon juice 1/2 tsp. chopped fresh garlic Salt and black pepper to taste FOR THE FISH CAKES, PULSE: 8 oz. cod fillets, skin removed 1/2 cup canned butter beans, drained and rinsed 1 egg white 2 Tbsp. each chopped fresh dill and parsley 1 scallion, chopped 1 Tbsp. chopped jalapeño 2 tsp. Dijon mustard 1 tsp. minced lemon zest 1/2 tsp. kosher salt 1/4 tsp. black pepper 3/4 cup panko bread crumbs 2 Tbsp. olive oil…

1 WHISK IT I love making pies, but I don’t have a pastry blender, and haven’t had much luck with using a fork or two knives. So I tried using my whisk and it works! With up, down, side-to-side motions, making pastry is as easy as pie. LINDA KESTER SNELLVILLE, GA 2 FRENCH (FRY) OMELETS When I want a potato and cheese omelet, I don’t always have time to peel and cook the potatoes. That’s when I turn to frozen french fries. I simply defrost fries in the microwave, cut them into pieces, then sauté them in a little butter. In no time they’re ready to add to my omelet. CHRISTINE WALSH CHESAPEAKE, VA 3 LOVE ME TENDER Fresh asparagus is my favorite spring vegetable, but snapping off the “woody”…

Strawberry Freezer Jam with thyme & black pepper Spread the jam on toast for breakfast, or serve it with a dollop of cream cheese and a sprig of thyme for a quick appetizer. You’ll be glad to have a stash on hand all year long. Makes eight 8-oz. jars Total time: 30 minutes + setting PULSE: 21/4 lb. fresh strawberries, hulled 2 Tbsp. minced fresh thyme 1 Tbsp. minced lemon zest 1 tsp. each kosher salt and freshly ground black pepper WHISK: 2 cups sugar 1 pkg. Sure Jell Premium Fruit Pectin For Less or No Sugar Needed Recipes (1.75 oz.) 1 cup water STIR: 1 cup light corn syrup Pulse strawberries in a food processor until nearly smooth; transfer 4 cups to a bowl. Stir in thyme, zest, salt,…

THREE PEAS SALAD  Makes 6 servings (6 cups); Total time: 30 minutes 1. Blanch 8 oz. fresh sugar snap peas, trimmed and halved, in a pot of boiling salted water until crisp-tender, 2 minutes, adding 13 oz. frozen green peas during the last minute; transfer to a bowl of ice water to stop the cooking process, then drain well. 2. Whisk together 2 Tbsp. each white wine vinegar and extra-virgin olive oil, 1 Tbsp. minced shallots, and 1 tsp. each Dijon mustard and honey for the vinaigrette; season with salt and black pepper. 3. Toss blanched peas, 1 cup fresh pea shoots, 1/2 cup thinly sliced radishes, and 1/4 cup minced fresh mint with vinaigrette. Top servings with crumbled goat cheese. SPANISH POTATO SALAD  Makes 10 servings (10 cups); Total…

Grilled Chicken with sweet & sticky sauce Chili sauce makes a flavorful barbecue sauce. This special condiment includes tomatoes, onions, peppers, vinegar, and assorted spices. Makes 2 servings (1 cup sauce) Total time: 30 minutes HEAT: 2 tsp. vegetable oil 1/4 cup diced red onion 1/2 cup bottled chili sauce (such as Heinz) 1/2 cup apple jelly 1 Tbsp. Dijon mustard Salt and black pepper to taste BASTE: 2 boneless, skinless chicken breasts (6–8 oz. each), seasoned with salt and black pepper Preheat grill to medium-high. Brush grill grate with oil. Heat oil in a saucepan over medium. Add onion and cook until softened, 3–4 minutes. Stir in chili sauce, jelly, and Dijon and bring to a simmer. Cook sauce until thick, 5 minutes; season with salt and pepper. Purée…

Grilled Pork Chops with glazed apples What’s not to like? Apples, bacon, honey, mustard, and pork are a great combo! You can choose to leave the apples quartered or slice them smaller. Makes 2 servings Total time: 30 minutes COOK: 1 strip thick-sliced bacon, chopped WHISK: 1/4 cup honey 2 Tbsp. thinly sliced red onion 1 Tbsp. spicy brown mustard 1 tsp. chopped fresh thyme 1 tsp. cider vinegar Salt to taste GRILL: 1 Granny Smith apple, peeled, cored, and quartered SEASON: 2 boneless pork chops (5–6 oz. each) Dash each salt, black pepper, and ground nutmeg Preheat grill to medium-high. Brush grill grate with oil. Cook bacon until crisp; transfer to a paper-towel-lined plate. Whisk together honey, red onion, mustard, thyme, and vinegar in a bowl; season with salt.…