Indholdsfortegnelse for Jul/Aug 2018 i Cuisine at home

With their crispy exterior and creamy interior, it’s hard not to love a fresh batch of french fries. But we also can’t deny the fact that fries aren’t the healthiest of foods. That’s where a relatively new, very popular, kitchen appliance comes into play. The almighty Airfryer. Simply put, it’s a countertop appliance that circulates hot air around the food, and in turn, cooks it much faster than a conventional oven does. In the Cuisine Test Kitchen, we found people were divided into two camps. There were those who were excited and intrigued by the idea, and those who were skeptical, self-proclaimed purists. But magic truly happened when Robin fired up the Airfryer and crispy snacks piled up on our community table. You wouldn’t believe the unanimous positive response to…

ONE OF THE BEST WAYS to cool off on hot summer days is with a good, old-fashioned popsicle. Both kids and adults alike can appreciate a frozen treat. But word to the wise — these are for those ages 21 and above. Inspired by classic cocktails, any one of these alcohol-infused pops is sure to hit the spot. Kick things off with festive raspberry and rosé popsicles. Thanks to peak-season raspberries, these pops don’t need anything more than a touch of sugar and a splash of rosé. Then get the fiesta started with super-simple, and very popular in the Test Kitchen, Paloma Popsicles. If you’re a kid at heart, the Mudslide Fudgesicles will remind you of the chocolate treats from the dog days of your childhood. And for something savory,…

THERE’S JUST SOMETHING about food on a stick that seems to make dinner more fun. Whether it reminds us of our youth, or simply makes a meal more interesting, there’s no denying the joy of a colorful kebab. Plus, grilling is a great way to keep things simple, yet flavorful, without adding unnecessary fat, salt, or sugar. First up are these skewers with large pieces of tender swordfish, zucchini ribbons, and baby potatoes, served with a vibrant green sauce. For the most sustainable choice, and according to SeafoodWatch.org, look for swordfish caught in the Atlantic using harpoons, handlines, or hand-operated pole-and-lines. Swordfish Kebabs with garlic parsley sauce Makes 4 servings (8 skewers) +2/3 cup sauce Total time: 20 minutes FOR THE KEBABS, THREAD: 11/2 lb. swordfish steaks, cut into 1…

START SMOKIN’ THE SMOKER, also called a bullet, water, or vertical smoker, is comprised of three sections that fit tightly together to set up, then come apart afterwards for quick cleaning and compact storage. WHETHER YOU’RE NEW TO USING A SMOKER, or you haven’t dusted it off in a while, or ever, this article will guide you through the process of smoking ribs from start to finish. That means identifying the sections of a smoker, how to set it up, and how to maintain the smoke to cook perfectly tender ribs. Then, once you get the hang of smoking ribs, you can branch out to other cuts of meat. For this menu the focus is on ribs, though don’t forget about the sides. You’ve (likely) never tasted twice-baked potatoes, or…

What’s the best way to thicken fruit cobblers? Jayne Hudson, Coeur d’Alene, ID Some kind of starch is typically what’s used to thicken cobblers (and pies, slumps, or grunts, such as in the slump on page 49). Their thickening powers come from their ability to absorb water, which causes the starch granules to swell and burst, thickening the liquid. There are grain starches (flour and cornstarch) and root starches (tapioca and arrowroot). Flour makes the filling opaque, so not the best choice for cobblers. Cornstarch looks good in fruit desserts, but freezing can ruin the set, as can whisking or heating too long. Tapioca is an equally good thickener, but it can clump when added. And arrowroot thickens and freezes well, but it’s pricier. No one starch fits all, just…

IF YOU COOK FOR YOUR PETS, RAISE YOUR HAND! Let’s face it — our pets are an integral part of our families. We’ve been known to cook for our fur babies on more than one occasion. When we’re in our kitchens, you can bet those furry friends are close by, just waiting for a treat or two. So we’re sharing some fun pics and antics with you. And we’d love it if you’d share pics and stories about your Fido or Fluffy with us, too. Pop over to Facebook or Instagram, use the hashtag #bestinkitchen, and don’t forget to tag us @cuisineathome. Maddy doesn’t need to cook up anything special for Rusty. With two toddlers at home, he’s always at the ready to snarf up any stray bits that land…

A vegetarian burger that tastes, looks, and has the texture of a real all-beef patty? Sounds impossible, right? Well, thanks to something called, soy leghemoglobin, or “heme,” these plant-based patties take on the color and “bleed” of beef patties. The Impossible Burger, made mostly of textured wheat protein, coconut oil, potato protein, and natural flavorings, takes on a surprisingly strong umami, or “beefy” flavor. Currently, the Impossible Burger is not available for retail purchase but can be found at more than 1,000 burger joints around the country. The most notable being the 97-year-old fast-food icon, White Castle. This April, the Midwest-born franchise paired up with the Silicon Valley company, Impossible Foods, to roll out this vegetarian option. Etee Reusable Food Wraps Here in the Test Kitchen, we often go through…

Spicy Stuffed Clams Makes 4–8 servings (24 clams) Total time: about 40 minutes + shucking SET: 24 littleneck clams, shucked, (1/2 cup clam juice reserved) COMBINE: 1 cup panko bread crumbs 1/2 cup finely chopped scallions 1/4 cup grated Grana Padano 2 hot pickled cherry peppers, seeded and finely chopped, plus 2 Tbsp. brine from the jar 1 Tbsp. chopped fresh Italian parsley 1/4 tsp. kosher salt 1/4 cup extra-virgin olive oil, divided 3/4 cup dry white wine Preheat oven to 425°. Set clams on a baking sheet. Combine panko, scallions, cheese, cherry peppers, parsley, and salt in a bowl; drizzle with 2 Tbsp. oil and toss again to make a moist stuffing. Press some stuffing over each clam, dividing evenly and leaving a couple tablespoons in the bowl. Combine…

Pickled Corn Relish with peaches & red onion Choose peaches that are ripe, but not too soft, so they’ll hold up in the pickling liquid. Makes six 8-oz. jars Total time: 30 minutes + cooling & chilling SOAK: 3 cups corn kernels (from 5 cobs) 2 cups diced peaches 1/2 cup diced red onion 6 fresh or dried bay leaves HEAT: 11/2 cups water 1 cup sugar 1 cup white wine vinegar 1/2 cup strained fresh lemon juice 2 Tbsp. kosher salt Soak corn in cold water to remove excess starch while preparing remaining ingredients; drain and spin dry. Toss together corn, peaches, and onion; divide among six, 8-ounce jars, then slide a bay leaf into each. Heat water, sugar, vinegar, lemon juice, and salt to a boil in a…

YOGURT is made by combining milk and live active cultures. The two most common types are traditional yogurt, which is fairly thin and light, and the popular Greek yogurt, which is made by straining out some of the whey from regular yogurt. It’s tangier, thicker, and higher in protein than regular yogurt. There are also Icelandic, Australian, and nondairy yogurts. LABNEH is considered a yogurt cheese made in the same way yogurt is, but it’s ultra thick, like cream cheese, because the whey is nearly all strained out. Labneh is also high in protein. It’s popular in the Middle East as a savory dip or spread. Traditionally it was made with camel’s or goat’s milk, but in the U.S. it’s almost exclusively made from cow’s milk. KEFIR is a fermented…

IN A PICKLE I’m a pickle lover and hate to see the juice go to waste. I’ve found that a little pickle juice really perks up my coleslaw. I also add it to potato salad and pickled beets. JUDITH CHRISTENSEN MOULTONBOROUGH, NH QUICK TIPS FOR EASY SUMMER LIVING THE BIG SQUEEZE When a recipe calls for squeezed, shredded zucchini, I know just how to take care of the extra liquid. I set my box grater on a double layer of coffee filters and shred the zucchini. Then I gather the edges of the filters together and squeeze to remove the excess liquid from the shredded zucchini. Just toss the used filters to make cleanup a breeze. GEORGIA HILBER CHIPPEWA FALLS, WI NEWLY MINTED I always make tzatziki sauce with my…

Here’s betting you think wasabi is that green Play-Doh-like ball that comes with your sushi rolls. But that fiery, green-colored paste is not wasabi at all. Truth be told, it’s actually an imitation version made of horseradish, Chinese mustard, and food color. Even in Japan — where the appetite for real wasabi is high — it’s very expensive, hard to grow, and in short supply. Real wasabi comes from the rhizome of the Wasabia japonica, and is part of the Brassicaceae family. It’s related to plants such as cabbage, cauliflower, broccoli, and mustard and it’s a cousin to European horseradish. So now that your wasabi bubble is burst, what do you do? No worries. Keep eating the imposter for its unique, hot flavor it adds to dishes.…

INDONESIA LIES IN THE INDIAN AND PACIFIC OCEANS and is comprised of thousands of islands, such as Bali and Java. Its food is truly alive with spices, a seductive union of Southeast Asian and Indian cuisines, the result being nothing short of phenomenal. And while the idea of cooking an Indonesian meal might sound daunting, this menu keeps things super simple, with easy-to-find, familiar ingredients. A marinade greatly enhances the flavor of this chicken, and produces a delicious char. Since rice is eaten at nearly every Indonesian meal, don’t pass on this one. Lemon grass and coconut milk make for a fragrant, ultra-creamy dish. Grilled Chicken Thighs with sambal marinade If bone-in, skin-on thighs are all you can find, it’s OK to leave the bones, but be sure to remove…

MEDITERRANEAN STEAK & COUSCOUS Makes 4 servings; Total time: 30 minutes PARSLEY BUTTER COMBINE 4 TBSP. SOFTENED BUTTER, 1 TBSP. CHOPPED FRESH PARSLEY. AND 1 TSP. MINCED FRESH GARLIC. Preheat grill to high. Brush grill grate with oil. Combine 1 tsp. each ground cumin, coriander, salt, and black pepper; rub onto 2 New York strip steaks (12 oz. each). Grill steaks, 3-4 minutes per side for medium-rare; transfer to a plate, tent with foil, and let rest 10 minutes. Cook 1 Tbsp. minced fresh garlic in 1 Tbsp. olive oil in a saucepan over medium-high heat, 1 minute. Add 1 cup low-sodium chicken broth and minced zest of 1 lemon; bring to a boil. Off heat, stir in 1 cup couscous, cover, and let stand 5 minutes. Stir in 1…

Traditionally, both slumps and grunts are cooked on the stove top (to avoid turning on the oven in the summer). But slumps can also be baked, making them more like a cobbler. And while there’s much debate about the similarities and differences among these fruit desserts, one thing is clear, start with fresh fruit, and to avoid a tough topping, don’t overwork the dough. All in all, whatever name you give it, you’re gonna love it. Mixed Berry & Cornmeal Slump If you prefer, you can use only one, or two types of berries, or follow the recipe and use all three. Just be sure to stick with three total pints of berries. Makes 12 servings Total time: about 1 hour + cooling FOR THE FILLING, HEAT: 2 cups each…