Indholdsfortegnelse for July/August 2019 i Cuisine at home

MOINK MEATS Boxed meal kits are all the rage right now, but why not have a box of assorted meats (raised without antibiotics, growth hormones, pesticides, or GMO grains) delivered to your doorstep? With a network of about 100 small farms across the country, Adam and Lucinda, the husband and wife duo behind Moink, hope to become the go-to source for humanely-raised and ethically sourced meats. Boxes are shipped monthly and are fully customizable. We sampled bone-in rib-eye, flank steak, uncured bacon, pork chops, beef shoulder roast, culotte steak, and salmon in the Test Kitchen. These cuts were truly a hit. The meats are super flavorful — there was always a race to see who could get that last bite! Suffice it to say, none of it went to waste!…

WHEN IT COMES TO GRILLING OUT, brats are often on the menu. And with more and more people looking to get back to the basics, making your own brats really isn’t a stretch. Plus, when you make them yourself, you know exactly what’s going into them, and they have tons more flavor than store-bought brats. But before getting started, there are a few things to keep in mind. Always sanitize your equipment and workspace. And chill all the equipment before using — if the fat gets above 60-degrees, it can melt out of the sausage, causing the brats to have a grainy, crumbly texture. Simply follow the steps on page 49 to successfully make Classic Bratwurst. Classic Bratwurst If you love the flavor of brats, but don’t want to stuff…

Red, White & Blue Fruit Salad  with honey-lime dressing The star-shaped jicama makes this salad extra festive. Just cut the jicama into1/4-inch-thick slices, then use a small star cutter to cut out pieces. Makes 10 servings (about 6 cups) Total time: 20 minutes WHISK: 2 Tbsp. honey 2 Tbsp. fresh lime juice Minced zest of 1 lime TOSS: 6 oz.each fresh blackberries, blueberries, and raspberries 1 cup hulled and sliced strawberries 1 cup diced dragon fruit 1/2 cup chopped or star-cut jicama Whisk together honey, lime juice, and zest for the dressing. Toss blackberries, blueberries, raspberries, strawberries, dragon fruit, and jicama in a bowl with dressing. Per serving: 54 cal; 0g total fat (0g sat); 0mg chol; 1mg sodium; 14g carb (2g fiber, 7g total sugars); 1g protein Firecracker Beans…

YELLOW PEACH There are hundreds of varieties of yellow peaches, but unlike apples, they’re not sold by variety. Instead you’ll often find them labeled by the state in which they’re grown. In addition to being sweet, yellow peaches have a pleasant tartness due to their acid content. They’re juiciest when they give lightly to gentle pressure. WHITE PEACH The flesh of a white peach tastes exceptionally sweet because it has a low acid content. White peaches are at their peak of flavor and texture when still a little firm and crunchy. Unlike yellow peaches, white peaches lose flavor and taste flat if allowed to soften. SAUCER PEACH This funky-looking little fruit is also known as a “peento” or “donut” peach. It’s relatively new to produce aisles but has actually been…

1 PLAN AHEAD Start jotting down ideas on what to serve well in advance. 2 INVITE FRIENDS Call up your loved ones and let them know a party is happening. 3 KEEP IT SIMPLE Keep the recipes fuss-free, to allow more time chatting than cooking. 4 B E CREATIVE Put a new spin on a classic recipe or make a signature drink. 5 DO PREP WORK Prep anything that can be made ahead to keep the event day less stressful. 6 HAVE FUN! Sit back, put your feet up, and enjoy being in good company.…

SAUERKRAUT is probably the most well known lacto-fermented vegetable, thus it was an obvious choice for our foray into the world of fermentation. Plus, kraut is a natural topper for brats. (See our recipe for homemade Classic Bratwurst on page 47.) But let’s take a step back and answer the questions — what are fermentation, and lactofermentation, specifically? Fermentation is a preserving method. It’s defined as the break down of a substance (in this case cabbage) by bacteria, yeasts, or other microorganisms typically involving effervescence and temperature. Lactofermentation is named due to the type of bacteria, Lactobacillus, that’s naturally present on the surface of plants (and in milk, etc.), especially those that grow close to the ground, like cabbage. Lactobacillus have the ability to convert sugars into lactic acid, which…

SAUSAGE GRINDER Whether you use an attachment for your KitchenAid, or a free standing grinder, you’ll need a 1/4-inch plate to grind the meat and fat. SAUSAGE STUFFER Whether you use a free standing sausage stuffer, or an attachment for your KitchenAid, you’ll need a3/4-inch stuffing horn. HOG CASINGS Medium-sized hog casings are standard for brats. Follow the package instructions for soaking and rinsing the casings. STEP-BY-STEP  Making your own brats may sound intimidating, but when you break it down, it’s really not scary at all, especially when it’s done over the course of three days. Meat and fat should be consistently cut into a 1/2-inch dice to be able to feed through the grinder properly. Toss the seasonings with the partially frozen meat and fat before grinding. Any…

Look for silk that’s a pale color, a little sticky, and brown at the tips. The tops of the ears should feel filled in with kernels right to the ends. Make sure to take a look at the cut. It should be fresh, moist, free of spots, and smell like corn. Old cuts take on a rusty look. Lastly, peel back the husk and look at the kernels. Ripe kernels release a milky juice. An overripe ear of corn is dry and tough. When you’re ready to grill: Preheat grill to medium-high. Brush grill grate with oil. Shuck ears of corn. (Or, like the image above, pull back the husks and remove the silk.) Grill corn, turning often, until kernels begin to char, 10 minutes.…

YOU MAY HAVE heard that we’re adding Reader Recipes to our magazine. After years of readers sending us their recipes, we’re finally listening. And not knowing what we were getting ourselves into, it has actually turned out to be a lot of fun. We chose Julie’s Teriyaki Turkey Burgers because they were the perfect seasonal addition to this issue. These burgers are moist, flavorful, come together quickly, and only use a handful of ingredients. Make sure to give them a try, because you might find yourself adding them to your grilling rotation. Now a little bit about Julie. Julie never passes on an opportunity to cook for her family and friends. Being a wife, mother of two, and grandma to five grandkids, she has lots of chances to pass on…

Peach Daiquiris When the weather is stifling, there’s no better way to cool off than by blending up a batch of frozen Peach Daiquiris. Makes 4 cocktails (about 6 cups) Total time: 10 minutes + freezing 1 lb. fresh yellow peaches, peeled, cubed, and frozen 2 cups ice cubes 3/4 cup light rum 1/2 cup sugar 1/2 cup peach nectar 1/4 cup fresh lime juice 2 Tbsp. peach Schnapps Pinch of salt Purée peaches, ice, rum, sugar, peach nectar, lime juice, Schnapps, and salt in a blender. Divide daiquiris among 4 glasses; serve immediately. Per cocktail: 412 cal; 2g total fat (0g sat); 0mg chol; 40mg sodium; 79g carb (6g fiber, 67g total sugars); 3g protein Grilled Peach Barbecue Sauce with bacon & sweet onion Peach nectar contains about 50…

What is skyr? Is it a type of cheese or yogurt? Elizabeth Bell, Bloomington, IN Skyr [skeer] is a dairy product that’s been an important part of Iceland’s food culture for more than 1,000 years. Made through a similar straining process to Greek yogurt, what you’ll find in Iceland differs from what you’ll find in the States. Traditional Icelandic skyr uses only skim or low-fat milk (in the States varying fat content is used). The milk is heated with a bit of old skyr (as a starter), and rennet is sometimes added. In Iceland, it’s considered a type of soft cheese, in part due to the type of bacterial cultures used. But what you’ll find commercially on the shelf of the yogurt aisle in the U.S. is fairly comparable in…

MESS-FREE MELON We love eating watermelon every summer. To prevent the sticky juices from getting all over the kitchen, I slice the melon on a lipped tray. Then I pour the juice into the sink, and arrange the melon on the same tray for serving. ELIZABETH SHER MONROE TWP, NJ AVOCADO TIPS QUICK PEEL After cutting and removing the pit from an avocado, I’ve found a grapefruit knife makes quick work of removing the flesh from the skin. The curved blade easily slides along the skin, making removal a breeze. CAROLINE PARSLEY PUEBLO, CO STAY FRESH Keeping leftover avocados fresh has been a problem, but not anymore. To keep cut avocados from browning, I seal them in a container with a cut onion. Avocados stay fresher longer, and they don’t…

Stuffed chicken breasts sound like a fancy concept, but they’re actually easy to make — and no matter what, they’re bound to look impressive. For this recipe, there’s no need to pound or roll the chicken breasts. Simply make sure to use a sharp knife to cut pockets in the breasts, then line them with prosciutto to help reinforce the chicken so it doesn’t tear before adding the filling. Italian Stuffed Chicken When cutting pockets in the chicken, use small motions, moving just the knife tip for a wide pocket with a small opening that won’t leak filling. Makes 4 servings Total time: 30 minutes SLICE: 4 boneless, skinless chicken breasts (6–8 oz. each) Salt and black pepper COMBINE: 1 pkg. frozen chopped spinach (10 oz.), thawed, drained, and squeezed…

YOU’VE PROBABLY HEARD the term Dirty Dozen before, but maybe you’re not sure what it means exactly. The Dirty Dozen is a slogan that the Environmental Working Group created to signal the twelve “dirty” crops that farmers apply the most pesticides to, and consequently, the fruits and vegetables you should be buying organic. Conversely, the Clean 15, on page 40, is a term coined by the same group and refers to the list of fifteen plants that use the least amount of pesticides. This information comes from research done by the USDA’s Pesticide Data Program, a pesticide monitoring system started in 1991. But what does buying organic produce really mean, and why is it important? Certified organic farmers are not allowed to use any synthetic chemical pesticides, artificial fertilizers, genetically…

KRAUT BASICS Fermenting cabbage to make sauerkraut uses a process called “dry salting,” which basically allows the cabbage to create its own brine. Shredding and salting the cabbage expedites and encourages the key fermenting lactic-acid bacteria. The saline environment inhibits harmful bacteria, suspends decay, and hardens pectin to keep fermented or pickled vegetables crisp. Fermentation creates CO2 and oxygen. Removing oxygen and keeping the cabbage submerged in the brine is critical. Remember, when you go to burp the container, press on the weight to expel the oxygen that has built up in the nooks and crannies. The brine will replace the bubbles and keep the kraut environment anaerobic, or alive without oxygen. 1. Before shredding the cabbage, remove any bruised, yellowed, or discolored leaves. Cut the cabbage into quarters, then…

DAY 1: Cut up the meat and fat, then measure out the spices and get to know your equipment. DAY 2: Freeze the meat, prepare the casings, then grind and stuff the brats. DAY 3: Grill and enjoy the fruits of your labor. To ensure the casings are clean and easy to push onto the stuffing horn, be sure to rinse them by opening one end and allowing water to run from one end through the other. To prepare the sausage stuffer, slide a length of soaked and rinsed casing onto the stuffing horn, leaving an inch or two overhang to tie off at the end. Use even pressure when stuffing the casings — the forcemeat should be snug. If it’s too tight, the casings could split when stuffing, linking,…

WHILE A TRIP TO PORTUGAL might not be feasible, enjoying its food is. Because of where it’s located, Portuguese cuisine is an exciting blend of Mediterranean and African influences. As popular as ketchup is in the U.S., piri piri sauce is Portugal’s ubiquitous condiment. The Portuguese, who colonized Mozambique in the 16th century, took their love of a local African chile, called piri piri (which means pepper pepper in Swahili) to Portugal and used it to create the sauce. Unlike many other hot sauces, piri piri delivers as much flavor as it does heat. And though authentic piri piri chiles are hard to come by, it’s easy enough to reproduce the sauce by using common everyday ingredients. Piri piri is a great sauce to pair with mild chicken. Use some…

No-Bake Greek Yogurt Cheesecake with brown sugar blueberries and poppy seeds If you have leftover blueberries, save them to put on your yogurt or serve with whipped cream or ice cream for a simple dessert. Makes 10 servings Total time: 30 minutes + chilling FOR THE CRUST, PULSE: 9 whole graham crackers 1/4 cup packed dark brown sugar (55 g) 1/4 tsp. sea salt HEAT: 1/2 cup unsalted butter (8 Tbsp.) FOR THE FILLING, DISSOLVE: 2 pkts. unflavored gelatin ( 1/4 oz. each), 5 tsp. 1/4 cup cold water COMBINE: 3 pkg. cream cheese (8 oz. each), room temperature 1/2 cup granulated sugar 2 cups plain whole milk Greek yogurt, room temperature Grated zest of 1 lemon 1 Tbsp. fresh lemon juice 1 tsp. pure vanilla extract Pinch of sea…

started her career in food by working at Wolfgang Puck’s restaurant Spago in Beverly Hills as a pastry chef. After becoming a mother, Ashley realized that the most satisfying and delightful job was feeding her family. Throughout her life Ashley surrounded herself with food by working at restaurants, starting a food blog, teaching classes, and writing cookbooks. Then in 2018, her Not Without Salt Shop opened in Seattle, Washington. This storefront was created to make Ashley’s love for the table a community act. At the shop you can buy her personal line of products, attend a private dinner or workshop, or participate in local events. Through her work and store, the purpose is the same: encourage people to gather at the table. Because at the table relationships are built, memories…