Indholdsfortegnelse for Nov/Dec 2018 i Cuisine at home

IT’S THE DAY AFTER THANKSGIVING and you’re faced with the usual dilemma — what to do with all of the leftover turkey? No worries. These recipes turn the remains into something so different you’ll be hard-pressed to call them leftovers at all. If you like fettuccine Alfredo, you’ll love this version made with broccoli and turkey. Serving the pasta with a sweet and bitter salad helps cut through the über-rich Alfredo sauce. Then, breathe new life into post-Thanksgiving meals with this easy south-of-the-border soup-and-salad combo flavored just right. Turkey & Broccoli Fettuccine Alfredo Who doesn’t love creamy fettuccine Alfredo? While you might not consume this dish on a weekly basis, it’s OK to splurge every once in a while. Makes 6 servings (9 cups) Total time: 30 minutes BLANCH: 1…

IT’S A SIMPLE FACT, no ingredient is as basic to food as salt — no matter the fare, salt makes it more than the sum of its parts. And salt crusting is a spectacular way to deeply infuse flavor with penetrating steam captured by the salt dome. As the salt transforms from sandy to solid, the crust essentially creates a secondary oven, retaining heat and recycling juices into steam that, in turn, season whatever is enclosed, in this case the beef, just right. Adding to this age-old technique are some classic and uptown side dishes. The Fondant Potatoes aren’t covered in icing, as their name might imply, but are cooked with deglazed fond, which are the bits left in the pan from browning meat. Rounding out the dinner, almost literally,…

YOU’VE LIKELY HEARD OF CHICKEN with 40 cloves of garlic. This year for Thanksgiving we decided to apply that same technique to turkey, and the staff loved it. Not only is the turkey breast juicy and flavorful (thank you butter and herbs), but the skin gets extra crispy. Adding whole garlic cloves to the roasting pan brings out their sweet, mellow taste, resulting in the makings of a flavorful, velvety gravy. But what’s Thanksgiving without the sides? With dressing made with brioche bread, cranberries simmered in crème de cassis, and green beans made with shallots and tomatoes, this French menu will have you saying ooh la la. Roasted Turkey Breast with 40 cloves of garlic pan gravy If you can only find two 3–4 pound bone-in turkey breast halves, you…

Eggnog Cake Find prepared eggnog in the refrigerated dairy case. For a homemade version of eggnog, go to cuisineathome.com . Makes 16 servings Total time: 45 minutes + cooling FOR THE CAKE, WHISK: 21/2 cups sifted cake flour 11/2 cups sugar 1 Tbsp. baking powder 1 tsp. freshly grated nutmeg 1/2 tsp. table salt 3 eggs 1 cup eggnog, divided 2 tsp. pure vanilla extract 21/2 sticks unsalted butter (20 Tbsp.), softened FOR THE BUTTERCREAM, COMBINE: 11/2 cups sugar 1/2 cup water 6 egg yolks 4 sticks unsalted butter (32 Tbsp.), softened 3 Tbsp. bourbon 1 tsp. freshly grated nutmeg Preheat oven to 350°. Coat two 9-inch-round cake pans with nonstick spray, line bottoms with parchment, and coat again with nonstick spray. For the cake, whisk together…

CUISINE AT HOME FOR THE HOLIDAYS This time of year brings to mind memories from years gone by — some are likened to visions of sugarplums dancing in our heads, and others to National Lampoon’s Christmas Vacation or A Charlie Brown Christmas, scraggly trees and all (right, Robin?!). Holiday baking also ranks high on the memory scale — where traditions and treats are still handed down. Here are a few of our favorite memories. What are some yours? Please share them with us on Facebook or Instagram using the hashtag #homefortheholidays, and don’t forget to tag us @cuisineathome. Teresa comes from a long line of foodies. Her parents and grandparents were restaurateurs and grocers. For her, holidays meant a big turkey, but all the fixin’s were Italian, with homemade pasta…

Cinnamon is utilized in cuisines worldwide for both sweet and savory applications. And while it’s used year-round, cinnamon is nearly synonymous with the holidays. Just one whiff of its spicy, sweet scent will have you reminiscing of Christmases past. And what better way to showcase cinnamon than in a simple cookie. If you’re a coastal dweller, the Sand Dollar Cookie may bring back sweet memories. Akin to a sugar cookie, these delightful bites are subtly spiced by rolling the dough in cinnamon-sugar. How sweet is that? Cinnamon-Sugar Sand Dollar Cookies Makes about 5 dozen cookies Total time: 1 1/2 hours + chilling WHISK: 3 cups all-purpose flour 1/2 tsp. each baking powder and table salt CREAM: 2 sticks unsalted butter (16 Tbsp.), softened 1 cup powdered sugar, sifted 1 cup…

1 CENTER-CUT & SEASON So the beef is a uniform thickness and cooks evenly, have the butcher prepare a center-cut roast from the whole tenderloin. Season it with Italian herbs, granulated garlic, and pepper, but skip the salt. 2 BUILD IT Transfer the freshly seared beef onto the salt base. Slather on the mustard and rosemary, then completely encase the tenderloin with the remaining salt mixture. The only hole you want in the crust is for a thermometer. 3 CRACKING THE SHELL After the beef has rested and reached the desired temperature, give your guests a show by breaking up the crust in front of them. And it’s not just for show, it stops the cooking process.…

ALL IN THE CRAFT Most oysters you'll find are "crafted" by experienced farmers. And for many, the farmed variety are preferred over wild for their consistency, flavor, and texture. MORE THAN MEETS THE EYE It's easy to lump all types of oysters into one category. But talk to any avid oyster eater and you'll swiftly learn that not all of these bivalves are created equal. Depending on where an oyster is from, the temperature of water it grew in, and what it ate can all affect the size, texture, and flavor of the oyster. Generally, East Coast oysters are leaner and more briny, West Coast are sweeter, creamier, and more plump, but combine the best of both and you get Gulf Coast oysters, landing right in the middle. shucking 101…

Are almond paste and marzipan the same thing? Thomas Baldwin, Des Moines, IA Both almond paste and marzipan are made from ground almonds and sugar (plus other ingredients), but the proportions of those ingredients differ. Almond paste has more ground almonds and less sugar (sometimes equal ratios), making the almond flavor more pronounced, while marzipan is the opposite. Because of that, it’s sweeter and has a smoother texture. Marzipan is also often used like fondant, where it’s colored, rolled to cover cakes, or molded into shapes. Almond paste is coarser, less pliable, and is usually mixed with other ingredients or used as a filling in baked treats, such as in the Stollen on page 31. Generally speaking, they’re not interchangeable. TELL ME MORE: Bay Leaves Native to the Mediterranean, bay…

Black Forest Silk Pie Our smooth version of silk pie relies on a cooked egg filling flavored with bittersweet chocolate, and features a festive cherry topping. Makes 16 servings Total time: 50 minutes + chilling FOR THE CRUST, PROCESS: 6 oz. chocolate wafer cookies (about 28), such as Nabisco Famous 1/2 cup dried cherries 4 Tbsp. unsalted butter, melted FOR THE FILLING, COMBINE: 2 eggs 1/3 cup sugar 1 Tbsp. water 4 oz. bittersweet bar chocolate, finely chopped 1 stick unsalted butter (8 Tbsp.), cubed and softened 1 cup heavy cream 2 Tbsp. sugar 1 tsp. pure vanilla extract FOR THE TOPPINGS, SIMMER: 1/2 cup unsweetened cherry juice 1/4 cup cherry jelly 3 Tbsp. sugar, divided 8 oz. frozen tart cherries, partially thawed and halved 1 Tbsp. water 2 tsp.…

CHOCOLATE DIPPER Cupcakes are always a big hit at our house, but sometimes I like to change things up a little. I found that melted chocolate makes a quick and easy way to frost cupcakes. Just dip the tops in the melted chocolate and they’re done. Sprinkles optional. SHIRLEY R. CAMPANELLA ESTERO, FL CAN’T BEET THIS Beets are a colorful, tasty, and healthy vegetable that I love adding to my salads. But roasting them and removing the skins takes time and is very messy. Instead, for a quick and easy solution, I buy sliced canned beets and use my egg slicer to create perfect julienned beets. SUSAN SHERWOOD PARADISE, CA SLICK AS ICE I often need an ice water bath to shock vegetables and quickly cool liquids and such. To…

Ceylon and Cassia are the two main types of cinnamon. Both contain cinnamaldehyde — the principle component in its essential oil — which give cinnamon its characteristic aroma and flavor. CEYLON (or canela in Mexico) is known as “true” cinnamon. This Sri Lankan-grown spice is milder and sweeter than its cousin cassia, and carries a higher price tag. Ceylon sticks can be identified by their thin, delicate bark. CASSIA (or Chinese cinnamon) is grown in China and Indonesia, and is the variety most commonly consumed worldwide. Its flavor is stronger and spicier than true cinnamon. Cassia sticks can be identified by their firm, thick bark.…

WITH SO MANY HOLIDAY ACTIVITIES, the dinner routine often takes a backseat. But there’s no reason you can’t enjoy an elegant meal together, especially with these menus, starring duck and pork. If you’re nervous about cooking duck, don’t be. The duck found in stores is most likely frozen and perfectly portioned. It’s farm-raised, domesticated, and very mild. And using a dry-heat method of cooking duck allows the fat in the skin to render, so it turns crisp and delicious. Then for a dinner that’s full of sophistication, the pork and polenta menu delivers. The combination of caramelized pears and pungent blue cheese is a simple way to dress up everyday pork chops. Sautéed Duck Breasts with pomegranate sauce If all you find is six- to eight-ounce duck breasts, it’s fine…

HOLIDAY BAKING JUST GOT A LOT EASIER ...thanks to Zoë Francois & Jeff Herzberg, M.D., authors of Holiday and Celebration Bread in Five Minutes a Day. If the thought of kneading a yeasted dough seems tedious to you, it’s time to give this new-school way of baking a try. With Zoë and Jeff at the helm, you’ll learn the secrets to creating amazing breads with tried-and-true recipes and techniques that take just five minutes a day. And with the holidays upon us, a simplified baking routine is just what everyone is looking for. tools of the trade PAPER PANETTONE PANS & TULIP PAPERS: Whether you choose to bake the full-sized panettones, or turn the dough into muffins, these disposable liners are the way to go. DANISH DOUGH WHISK: Since these…

PUMPKIN is one of the most popular pies for the holidays, but sweet potato is just as good, and many would argue better, but why? Sweet potatoes make a smoother, creamier purée than pumpkin, plus they pack more flavor than their squash counterpart. Even though buying a can of pumpkin purée is convenient, it’s so easy to pierce a few sweet potatoes and roast them in the oven — roasting intensifies their flavor. Combined with the spice-and bay-steeped milk, their flavor is enhanced even more, without overwhelming the sweet spuds. So, for a superior pie you’ll be proud to serve at the next family gathering, skip the can. And though you likely won’t have any leftover, if you do, store the pie in the fridge for up to one week.…