Indholdsfortegnelse for May/June 2019 i Cuisine at home

BLACKWATER MUSTARDS Mustard is a favorite in our Test Kitchen, so we couldn’t wait to get our hands on a few of Steve Cybulski’s hand-made batches. There are 20 varieties, made in small batches right from his home. With offerings from mild to hot, in more flavors than you can fathom, there’s a mustard here for everyone. Of the twelve varieties we sampled, there wasn’t one we disliked. But a few, like Cranberry, Dill Pickle, and Chocolate Stout stood out as favorites. Blackwater mustards are a home run. Blackwatermustardco.com BARR HILL ARTISANAL LIQUORS Barr Hill broke the mold with their “landcrafted” approach to spirits production. Raw northern honey is the backbone of every bottle they produce. From the seed of each ingredient, to their finished product, Barr Hill works with…

A great meal doesn’t have to be flashy or complicated and these sandwiches are a testament to that mindset. They’re packed with flavor, yet are made with a “less is more” attitude. Take this Korean sandwich for example. By simply grilling rib-eye steaks and making a quick spiced barbecue sauce you have a meal your family will go crazy over. For an ideal side dish to serve with (or on) the steak sandwiches, the fiery cucumbers are a must. Korean BBQ Steak Sandwiches Gochujang [GO-shoo-jang] is a fairly spicy fermented chili paste and a staple in Korean cooking. Sriracha sauce is a pretty good substitute. Makes 4 servings Total time: 30 minutes SIMMER: ¼ cup each ketchup and rice vinegar 2 Tbsp. each light brown sugar and low-sodium soy sauce…

IF YOU LOVE SIMPLE AND FAST DINNERS, foil packs are the way to go. Also called hobo packs, this versatile style of cooking allows you to choose your fire — either roast the foil packs in the oven or throw them on the grill. These three foil pack meals are perfectly portioned for two and are filled with a variety of ingredients. The Hawaiian chicken is the ideal combination of sweet and tangy, the steak fajitas are sizzlin’ with flavor, and the garden gnocchi is a staff favorite, loaded with an array of colorful vegetables. One thing to keep in mind, be careful when opening the foil packs — that hot steam that cooked your food to perfection can also cook you. Hawaiian BBQ Chicken Foil Packs If you want…

Makes 1 cup Total time: 20 minutes 1 cup grapeseed or safflower oil 6 medium shallots, peeled and sliced about 1/8-inch thick Sea salt Place oil in a small saucepan. Add shallots, turn heat to medium, and cook gently, stirring occasionally to keep shallots under oil until they gradually turn golden brown, about 15 minutes (turn down heat if they seem to be coloring too quickly). Keep a close eye on the coloring, they can turn dark brown very quickly. Transfer shallots to a paper-towel-lined plate using a slotted spoon. Blot shallots to remove excess oil. Shallots will crisp as they cool; sprinkle lightly with salt. Per Tbsp: 22 cal; 2g total fat (0g sat, 0g mono, 1g poly); 0mg chol; 1mg sodium; 2g carb (0g fiber, 1g total sugars);…

OUR FOOD OBSESSIONS We might not be the norm when it comes to being fixated on certain kinds of foods. After all, we’re recipe developers, food editors, food stylists, culinary school grads, culinary scientists, and former restaurateurs, so when we’re food obsessed, it sort of takes over (can you say tunnel vision?!). But we also like lots of different foods and even we were surprised by a few of these infatuations. We thought it would be fun to share our obsessions with you (and wonder if you can match the obsession to the staff member without reading the blurbs?). We had fun doing that. If you want to share your guesses, or what your obsessions are, jump over to Facebook or Instagram using the hashtag #imfoodobsessed, and don’t forget to…

We know we say it a lot — fresh herbs really add to the flavor of a dish. Choosing among them can be overwhelming, though. To clear up any confusion, here’s the lowdown on six basic herbs you should use when cooking. Surprisingly, the most common cooking herbs come from just two plant families: mint and parsley. And of the herbs we’re focusing on, chives are the only black sheep — they’re in the allium (onion) family. In terms of flavor, you can classify herbs into three categories: pungent, mild, and sweet. When choosing one for cooking, select the herb that complements the dish you’re making without overpowering other ingredients. If it’s one of the “pungent” herbs, use a light touch when adding it to a dish. And to make…

BURSTING WITH COLOR AND FLAVOR, smoothie bowls are all the rage, perfect for breakfast, a post-workout meal, an afternoon snack, or even dessert. What makes them different than a standard smoothie is their thickness, and they’re served in a bowl (not sipped from a straw). The toppings are a prized part, too. That’s one of the reasons you want the bowl to be thick, so it can handle lots of toppings without them sinking to the bottom. The key to a thick smoothie bowl is blending slowly at first, adding only as much liquid as necessary, and using a smoothie wand (tamper) to scrape the sides and push the food down as it blends. Using a high-powered blender (such as a Vitamix) is a good idea, too, so as not…

Three Little Pigs Roast Any cured meats will work in this roast, so feel free to try other options, like prosciutto, or finocchiona. Makes 6 servings Total time: about 2 hours FOR THE ROAST, COMBINE: 2 Tbsp. Dijon mustard 1 Tbsp. honey 2½ lb. center-cut pork loin roast, trimmed 6 oz. thinly sliced smoked ham 3 cups shredded fontina (9 oz.) ½ cup grated Parmesan 2 Tbsp. chopped fresh parsley 3 oz. thinly sliced hard salami Olive oil Salt and black pepper FOR THE SAUCE, WHISK: 1/3 cup honey 3 Tbsp. Dijon mustard Complete the meal — these warm-weather sides, pages 60–63, pair perfectly with this pork roast. For the roast, combine Dijon and honey. Butterfly roast by cutting it nearly in half lengthwise, starting on the side, then open…

Let’s face it, eggs serve so many functions in the kitchen that it’s practically impossible to cook without them. But aside from eating them for breakfast or using them in baking, have you ever stopped to think about eggs’ quirkier characteristics? Like, what’s the difference between white and brown ones? (Nutritionally, nothing, they simply come from different breeds of hens.) Or why are some hard-cooked eggs so difficult to peel? (Because they’re too fresh.) These are just two of the mysteries behind this culinary wonder. NUTRITION: It’s true that eggs are a bit high in cholesterol, but they can still play a part in a healthy diet, and are one of the best forms of protein you can eat. At 70 calories, a large egg contains 13 vitamins, is one…

I was just introduced to coconut vinegar. What’s all the buzz about? Marta Tipson, Camden, NJ A staple in Southeast Asia and parts of India, this popular acidic condiment is a natural product produced from fermentable coconut sap (which means it’s a natural source of probiotics). It also has a low glycemic index, almost a neutral pH, and like apple cider vinegar, fans believe it to be a cure-all for a number of ailments. However, health claims are more anecdotal at this point, but there is strong data to support that coconut sap is rich in calcium, potassium, magnesium, a myriad of amino acids, and vitamins B and C. The flavor of coconut vinegar is slightly sweeter and milder than apple cider vinegar. When buying it, make sure you get…

CLEAN & FRESH To clean and freshen my wooden and plastic cutting boards, I turn to lemons and salt. First, I sprinkle coarse salt on the board. Then, using half a lemon, I scour the surface of the board, squeezing some of the juice while scrubbing. I let it sit for a few minutes, then rinse it off, leaving my board smelling fresh as a daisy. MONA SHAH CATONSVILLE, MD HANDY TIMESAVERS MEATBALL MADNESS Meatballs, large or small, are a family favorite at our house. For a quick and easy way to flavor them, I turn to Italian seasoning. After rolling ground beef into balls, I toss them in the seasoning, until they’re well coated, then, into the oven they go at 350° until baked through. MRS. S. HYTER LAMBERTVILLE,…

SWITCH TO NATURAL SWEETENERS Brown rice syrup, dates, honey, and maple sugar are still forms of sugar, but have a lower glycemic index which keeps you feeling fuller longer. USE HEALTHY FATS Examples of healthy oils are avocado oil, olive oil, coconut oil, ghee, and grapeseed oil. Keep in mind the temperature guide for each of the oils, and follow suggested heating temperatures when cooking. Other ingredients full of healthy fats include avocados, shredded or flaked coconut, olives, and nut butters. LET PRODUCE BE THE STAR AND EAT LESS MEAT Bulk up your dishes with fruits and vegetables, and keep your fridge stocked with a variety of produce. Since Maggie gets plenty of protein from plant-based ingredients, she limits the amount of animal protein she consumes throughout the year. PLANT-BASED…

IN OUR LAST ISSUE, we included a recipe for Preserved Meyer Lemons on page 69. Now it’s time to unlock their star power. What’s so special about preserved lemons, you may ask? Their exotic flavor is like no other. This indispensable Moroccan ingredient can make the difference between a good dish and a great dish. And once you taste what these gems can do for your food, you’ll be glad to have a jar of them on hand. The possibilities are nearly endless. These recipes also work using purchased preserved lemons, but homemade are so much better because you’re in control of the ingredients. Plus, they’re so easy to make and you won’t break the bank. You’ll find that some recipes call for only the peel, but the pulp is…

GREEK CHICKPEA BOWL Makes 4 servings (about 5 cups) Total time: 20 minutes WHISK: ¼ cup fresh lemon juice 3 Tbsp. olive oil 2 Tbsp. minced fresh mint or parsley 1 tsp. honey ½ tsp. minced fresh garlic Minced zest of 1 lemon Salt and black pepper to taste 2 cans chickpeas (15 oz. each), drained and rinsed ARRANGE: 2 avocados, cubed 1 cup halved cherry tomatoes 1 cup thinly sliced red onions ¾ cup cubed feta ½ cup chopped Kalamata olives Whisk together lemon juice, oil, mint, honey, garlic, and zest; season with salt and pepper and toss with chickpeas. Transfer chickpeas to a serving bowl. Arrange avocados, tomatoes, onions, feta, and olives around chickpeas in bowl; drizzle with olive oil and season chickpea bowl with salt and pepper.…

Thought to have been created in Jamaica, hummingbird cake is a Southern favorite. Far from delicate, this downright hefty cake is packed with tropical fruit and flavors. At its most simple, it’s a banana cake scented with warm island spices, namely cinnamon. We added a little allspice and nutmeg, because can it really be considered Caribbean-inspired without them?! Crushed pineapple is typical, coconut isn’t unheard of, and we insisted on rum, too. Again, not only is it in keeping with the island theme, but rum-flavored desserts are quite in vogue, not to mention decidedly delicious. And since it’s an oil-based cake (with lots of mashed bananas), this is an incredibly moist (and dense) cake that keeps well. Adorned with the most luscious, and not too sweet, cream cheese frosting you’ll…