Indholdsfortegnelse for March/April 2019 i Cuisine at home

BAKING SHEET CORRAL When cooking a messy dish, like empanadas, I do all the prep work on baking sheets with an edge. The mess stays on the baking sheets, and allows for easy clean up. I find this is especially helpful when cooking with my children. ELICIA LIGON SPRINGFIELD, MO TOOTHBRUSH TO THE RESCUE My husband and I use a panini press for lots of things. To make cleaning easier, we keep an inexpensive toothbrush on hand to clean the grooves of the press without scratching the surface. KAREN O’BRYAN AMBRIDGE, PA COOK’S CALENDAR I love to try out new recipes, but often I lose track of them. The other day I received a free calendar in the mail and started using it to keep track of the recipe, page…

Taking inspiration from a classic Greek sauce, this chicken salad is unique and full of flavor. Packed with veggies — cucumber, tomatoes, lettuce — and chopped chicken, this salad is not only satisfying but pretty darn good for you, too. A simple side of savory naan with a hint of sweetness is just what the menu needs. Tzatziki Chicken Salad Also known as hothouse cucumbers, English cucumbers are skinnier than regular cucumbers and are virtually seedless. Makes 4 servings Total time: 20 minutes DRAIN: 11/2 cups shredded English cucumbers 11/2 cups plain Greek yogurt 1/2 cup crumbled feta cheese (2 oz.) 2 Tbsp. chopped fresh dill 2 Tbsp. fresh lemon juice STIR IN: 2 cups chopped cooked chicken 2 cups chopped romaine 1 cup halved grape tomatoes 1/2 cup sliced…

For a staple, rice isn’t any run-of-the-mill ingredient. It’s easy to prepare, good for you, and takes on any flavor you throw at it. No other grain is more widely consumed or opens more culinary possibilities from around the globe than rice. There are two main varieties of rice, indica and japonica. Indica rice includes long-grain rice, while short-and medium-grain rices belong to the japonica family. Bomba, a Spanish short-grain rice, is most commonly used in the saffron-flavored Spanish dish called paella (Read more about Bomba rice on page 75.) And while the rice for paella does not have to be Bomba, short- or medium-grained rice is preferred — they absorb the flavors, but remain firm when cooked. Broiled Baguette with parsley oil The parsley oil is not only tasty…

Creamy Leek Gratin with parmesan Who needs the usual potato gratin when you can have rich and creamy leeks instead? This dish is indulgent, and oh-so comforting. Makes 4 servings Total time: 30 minutes + baking RUN: 2 lb. leeks (4–5 medium), trimmed and halved lengthwise, white and light green parts only WARM: 1 cup low-sodium chicken or vegetable broth + more as needed 1 cup half-and-half or whole milk + more as needed MELT: 3 Tbsp. unsalted butter 3 Tbsp. all-purpose flour 1/4 tsp. kosher salt 1/8 tsp. freshly ground black pepper Pinch of freshly grated nutmeg Small pinch of cayenne pepper WHISK IN: 8 oz. Gruyère, grated (about 2 cups) 2 oz. Parmesan, grated (about 1/2 cup) Preheat oven to 400°. Lightly coat a 9×13-inch baking dish with…

STRAWBERRY & STEAK SALAD White balsamic is made from white wine vinegar and grape must, which is the freshly pressed juice of grapes before fermentation. Makes 4 servings (8 cups salad) Total time: 30 minutes FOR THE VINAIGRETTE, WHISK: 1/4 cup white balsamic vinegar 3 Tbsp. strawberry jam 2 Tbsp. olive oil 1 Tbsp. minced shallots 1 tsp. Dijon mustard Salt and black pepper to taste FOR THE SALAD, HEAT: 2 Tbsp. olive oil 2 NewYork strip steaks (8 oz. each), seasoned with salt and black pepper 1 sweet onion, such asVidalia or Walla Walla, sliced (3 cups) 1 bag spring mix (5 oz.) 8 oz. fresh strawberries, hulled, halved or quartered 1/3 cup crumbled blue cheese 1/3 cup chopped roasted and salted pistachios For the vinaigrette, whisk together vinegar,…

NATIONAL “FILL-IN-THE-BLANK” DAY We’re inundated with National “Fill-in-the-Blank” Days. You’re likely aware of the official and widely observed days in March and April — this year March 5th is Mardi Gras, 3.14 is Pi Day, St. Patrick’s Day, April Fools, and all manner of religious observances fall throughout both months. It takes a widespread cultural celebration or an Act of Congress to make a day official, e.g. National Agriculture Day on 3/8. Given a list of some lesser known observances for March and April, we asked our staff to nominate a day of their choice that should be elevated to “official” status. If you have a favorite day you’d like to share, jump over to Facebook or Instagram using the hashtag #makeitaholiday, and don’t forget to tag us @cuisineathome. NATIONAL…

VEESTRO MEALS Most meal kits include all the pre-portioned ingredients you’ll need to turn into a meal. But what if you don’t have time to cook, or you’re looking to add more plant-based meals to your regimen? That’s where Veestro comes in — with over 50 vegan, organic, fully prepared, and preservative-free meal options to choose from. Then filter the meal options to help you meet your dietary preferences, like high-protein, gluten-free, low-calorie, nut-free, soy-free, and kosher. With options for every meal of the day, all you have to do is heat them up — no cutting, measuring, or cooking required. Veestro makes it easy to skip the meat, even if it’s just one or two days a week. Veestro.com SLOW PRESS JUICE BAR If you’re already juicing, or you’ve…

SALT JUST MIGHT BE one of the most important commodities in the world — thank goodness there’s plenty of it. Have you ever wondered why food in restaurants tastes so much better than food prepared at home? Besides years of training, chefs don’t skimp on butter and salt. And what’s not to love? Real butter makes everything better, but salt is a different story. Using the proper amount of salt is imperative, but the kind of salt is even more important. Top chefs know this and have been using specialty salts for years. Salt has always played a role in society. The ancient Greeks traded salt for slaves resulting in the phrase “not worth his salt.” Roman soldiers were partially paid in salt — the word “salt” comes from the…

PALEO. KETOGENIC. WHOLE30. The list of diets, and their various rules and restrictions, is endless. One person swears by eating like a caveman. Another fills up their dinner plate with mainly fats. Others find success with an elimination-style approach. Regardless of the dieting method, of the millions of Americans who embark on an eating plan each year, many do so to lose weight. Other health measures such as improved energy levels and mental clarity are also motivating factors. Since there’s no time like the present for going on a diet, here’s how three of today’s most buzzy diets stack up, plus how to tell if one is right for you. WHAT IS PALEO THE NUTS AND BOLTS: When it comes to #trendingdiets, this is a big one. People who fuel…

With a rind that’s just as important as the juice inside, tart, fresh lemons add brightness to both sweet and savory foods. And unlike other fruits, their quality is consistent year-round. VARIETIES: There are basically two common varieties of lemons in supermarkets — Eurekas and Lisbons. Telling them apart isn’t necessarily important because their flavor is similar. And depending on climate and conditions, both varieties can produce large or small fruit that’s either thick-or thin-skinned. Either large or small lemons will work for most recipes, so choose the fruit based on whether you’ll be using it primarily for zest or for juice. ZESTING: Lemon zest comes from peeling or scraping strips of the thin, yellow outer layer of skin called the rind. It contains an essential oil that gives recipes…

What’s the difference between proof and ABV (alcohol by volume)? Carl Adams, Santa Clara, CA Proof actually got its name due to a system used in England in the 1500s — the government levied higher taxes on liquor containing higher amounts of alcohol. Basically, they soaked gunpowder in the liquor and lit it on fire. If it burned blue, there was proof it contained a high amount of alcohol (about 57 percent). The proof system has changed over time and it varies by country. The ABV, or percentage of alcohol in the liquid on the other hand, is standard worldwide. In the U.S., all you need to know is you double the ABV to determine the proof. For example, if a spirit has an ABV of 40%, it’s 80 proof.…

ON A ROLL To add some variety to everyday sandwiches, I flatten a slice of bread with a rolling pin. Then, I add my favorite meats, veggies, and condiments and turn it into a roll-up. STEPHEN LIPIRA PASADENA, CA FLAVOR INFUSION Before sautéing chicken breasts, infuse the oil with aromatics. While you heat the oil in the pan, add garlic and rosemary, and cook 3–5 minutes, then discard the aromatics. Sauté the chicken breasts in the infused oil, and voilà, chicken with exceptional depth of flavor! JOSHUA DUBIN NEW YORK, NY VEGAN TIP Hummus Mash Instead of adding sour cream and butter to your baked or mashed potatoes, stir in dollops of hummus. With varieties from roasted garlic to basil pesto, it’s a great way to amp up the flavor…

AT $30 A POUND, some salts can be quite expensive, so you need to exercise good judgment when selecting salt for your kitchen — especially exotic salts. For regular cooking, nothing beats 80¢ a pound kosher salt. It blends well, is clean-tasting, easy to cook with, and many brands (like Diamond Crystal) are additive free. But not all salts, like finishing salt, are meant to be cooked with as their special qualities (like unique texture and taste) get lost during cooking. Their value is geared towards finished food — that is, sprinkling on top of food just before serving. Our favorites, hands down, are Fleur de Sel and Maldon sea salts. Their flavors are mild and their textures pleasingly crisp. MALDON SEA SALT England’s Maldon sea salt (only produced by…

WHEN HOLIDAYS ROLL AROUND, people like to put on the dog with a showstopping meal, and this ham with a peachy-bourbon glaze and savory granola serves up the best of the flavor and texture worlds. But, to take the pressure off, we’ve designed this ham recipe to be cooked two different ways — in the oven or in a slow cooker. Ham is typically baked in the oven, resulting in a cover-worthy ham with a beautiful mahogany-brown exterior. The downside, it ties up your oven and there’s little space for anything else. And when you’re cooking for a large group of people, additional oven space comes in handy. If you fall into this category, put your slow cooker to work. Not only is the slow-cooked ham equally as satisfying as…

TANGZHONG [tang-CHUNG] involves cooking a portion of the flour and liquids to make a pudding-like paste, which then gets combined with the rest of the ingredients. By heating a portion of the liquids, more liquid can be added to the dough, because flour absorbs twice as much hot liquid as it does cold. This makes for a super-hydrated dough that yields bread that is both moist and fluffy, because the liquid converts to steam, acting as a leavening agent, thus creating rise. This level of hydration also impacts the gluten development, giving the dough structure to hold onto the steam versus letting it escape.…

To begin, look for small, thin-skinned lemons, like Meyers. They’re typically quite juicy and their size makes them easy to pack into jars. Look for organically grown fruit — the skin will be free from pesticides and chemicals. Remove any stickers, scrub the lemons with dish soap, then rinse and dry well. Pack lemons in a wide-mouth glass jar and use a stainless steel spoon to press the lemons to release juices. Do not use a wooden or silver spoon. Wood harbors bacteria and salt corrodes silver.…

YOU MAY HAVE NEVER EATEN a charlotte before (we hadn’t), but you may have seen pictures of this fantastical dessert. The original, charlotte russe, was said to have been created and named by French chef, Marie-Antoine Carême, for Princess Charlotte, the daughter of his former employer, King George IV, and his employer at the time, Czar Alexander I. A charlotte is a molded dessert. A pan is lined with ladyfingers, bread, or spongecake, then filled with fruit, mousse, Bavarian cream, custard, or any combination of them. Though this dessert looks complicated, as if it could only be created by a pastry chef, it’s deceptively simple, and we all know looks can be deceiving. This charlotte consists of three main, but simple, parts (see page 79): Lining a springform pan with…