Indholdsfortegnelse for May/June 2020 i Cuisine at home

FAB SLABS If there ever was an example of turning a problem into a friend, Fab Slabs has it down. In Queensland, Australia, the invasive camphor laurel is a Declared Environmental Weed Class 3. The problem is, this non-native species is having a harmful effect on the natural ecosystem. Now, each of Fab Slabs cutting boards is made from camphor timber — that’s how the problem became a friend. By harvesting the camphor laurel for the production of cutting boards, not only does it help the ecosystem, but the natural oils of the camphor laurel, along with the drying process used in production, makes Fab Slabs cutting boards naturally and permanently antibacterial. And with a variety of sizes and shapes, you can surely find space in your kitchen for one…

SMASHBURGERS imply exactly what they are, though a few more details bring these beauties into focus. Instead of shaping the meat into your typical perfect patty, just gather the meat into a loose, shaggy ball. This prevents the burger from becoming too dense and allows the patty to cook more quickly. The heat from the cooking surface and the smashing technique are the keys to getting crispy edges and the deeply seared side. Simply heat your cooking surface just until you see it begin to smoke, then place a portion of the meat on your hot griddle and smash it down with a sturdy spatula. Use two spatulas if you think you’ll need more leverage. But don’t just smash down the meat and release — hold pressure on the patty…

SOMETIMES BRUNCH can feel overwhelming. You’re wanting the perfect balance of menu options while also trying to figure out the most efficient way to get everything done so you can enjoy the festivities along with your guests. Luckily, each of these recipes has make-ahead options so you’ll easily pull off this springtime menu that’s perfect for either Mother’s or Father’s Day — the key is to plan ahead. The rolls take the longest, so prepare them a day ahead, or the morning of, then bake first thing. While they’re in the oven, prep the frittata components so it’s ready to pop into the oven once the rolls come out. And as the frittata bakes, assemble the ambrosia. The meatballs should go into the oven last. Use the baking time to…

NOW THAT YOU KNOW A THING OR TWO about cheese it’s time to visit your cheesemonger and have a conversation so they can best direct you. Remember there really are no rules. Just keep in mind, these are some suggestions from C.J.’s voice of experience. • Give your cheesemonger an idea of the type of party you’re having – how many people, the menu, the time of day and year. • As a reference point, let your cheesemonger know what kind of cheese you like. • Ask for samples of different cheeses to help you with your selections (a good cheesemonger should absolutely give you samples). • Don’t be afraid to ask questions about cheeses, cheeseboards, knives, storage, etc. OUR LOCAL MONGER, Charles (C.J.) Bienert, ACS CCP has earned the…

A nonstick skillet is an essential piece of equipment to have in your kitchen, even if all you use it for is eggs — though they come in handy for cooking many things, including the frittata, page 38, and the crêpes, page 77. Since there are so many skillets on the market to choose from, we narrowed the field, testing eight pans total. The pans we tested were chosen based on the number and type of consumer reviews. These eight pans spanned a range of price points and brands, but we focused on those constructed from a combination of stainless steel and aluminum, or hard-anodized aluminum, with traditional PTFE nonstick coatings (Teflon). You may have heard about Teflon and wonder if it’s safe. Teflon is the brand name for a…

IT’S FUN TO EXPERIMENT with classic cocktails, and that’s just what we’ve done here. And everyone seems to want to up their intake of fruits and veggies — us included. In that vein, we opted to juice vegetables and/or fruits for each of these cocktails, because fresh juice makes them so good (for you!). A mimosa gets a simple juice swap from orange to celery. Just a bit of superfine sugar whisked into the celery juice prevents it from being bitter. As odd as it sounds, this mimosa is really quite refreshing. The not-so-ordinary Bloody Mary kicks tomatoes to the curb in favor of fresh beets and celery — everything goes right through the juicer, including fresh garlic and pickled banana peppers. And a Pimm’s Cup typically combines Pimm’s with…

GRILLED PORK CHOPS WITH GREEK VEGETABLES Pork loin chops are from the lower back, just behind the rib chop. They have the characteristic T-bone shape and a lot of meat, including some of the tenderloin. Makes 4 servings (5 cups vegetables) Total time: 30 minutes GRILL: 4 bone-in pork loin chops (8–10 oz. each), seasoned with salt and black pepper COAT: 4 Roma tomatoes, halved lengthwise 2 each zucchini and yellow summer squash, halved lengthwise 1 medium red onion, cut into1/2-inch-thick slices, skewered STIR IN: 2 Tbsp. olive oil 1/2 cup each crumbled feta cheese and Kalamata olives 1 Tbsp. chopped fresh thyme Minced zest and juice of 1 lemon Preheat grill to medium-high. Brush grill grate with oil. Grill chops, covered, 5 minutes. Flip chops and grill until a…

What’s the difference between caramel and butterscotch sauce? Gail Hudson, Deerfield Beach, FL This is a common question since both are cooked sugar concoctions. But the main difference is caramel is made with granulated sugar while butterscotch is made with brown sugar. At its simplest, caramel is sugar that’s heated and melted until it’s brown but not burned. Water can be used to thin it, or to make soft caramel, cream or milk is added. Butterscotch at its most basic is a mixture of brown sugar and butter, melted and cooked together. Cream is typically added. And, surprising to some, there’s no Scotch in butterscotch. Vanilla is a common flavor addition in both sauces, and they both benefit from a pinch or two of salt. TELL ME MORE: Radishes Radishes…

YOU MIGHT NOT KNOW Cinco de Mayo is more popularly observed in the United States than Mexico. This vibrant celebration commemorates a victory of Mexico over France on that date and has been fêted since 1863. Over time this fiesta has started honoring the melding of Mexican-American culture and is less about the mistaken belief that it is Mexican Independence Day, actually celebrated on September 16. As with any fiesta, food takes center stage and barbacoa— or barbecue, is the star here. Slowly smoked pork shoulder accented with freshly made salsas and pickled onions is just right, no matter what you put it on. Cheesy-rich hominy and refried beans add a familiar but surprising addition to the grill-out or parrillada. And don’t forget the Smoky Grilled Vegetables. The grilled veggies…

IT’S NO SURPRISE that chicken keeps making a debut on everyone’s dinner table. This versatile protein is perfect for soaking up every bit of flavor you throw at it. And, however you decide to cook it, this hunk of meat will never let you down. Cancel your reservations, there’s no need to go out for dinner this week — these three meals make staying in an absolute delight. First up is the Chicken Stir-Fry, which is both comforting and refreshing. The crunch of the blistered green beans, bursts of fresh tomatoes, and bright ginger flavor will have you doing the happy dance. And don’t forget to serve this with some rice, because you’re going to want to soak up and savor every drop of this sauce. Tarragon Grilled Chicken is…

ALL CHEESE is made from four ingredients — milk, salt, cultures, and enzymes. The milk is purposefully curdled due to the added cultures, like Lactobacilli, and enzymes, like rennet, which cause the milk to separate into curds and whey. The whey is removed, the curds are smushed or pressed together, salt gets added, and depending upon the cheese, it’s left to age, or not. Another way to say it, cheesemaking gives milk immortality by removing moisture to make it stable in the form of curds. That’s a very general description, but cheese is so much more. So how does one determine what’s what, and the similarities and differences? It can be confusing, especially because there isn’t one way to group cheese and not all cheese experts agree. Cheese can be…

MISO IS MORE than just soup stock. It is an umami-rich, salty fermented paste, traditionally made with soybeans and a grain koji, which is basically a culinary mold that is the starting point for freeing up flavor within foods. Miso is a quintessential East Asian seasoning that is also a nutritional powerhouse. It plays a vital role in the kitchen and in the health of the people who use it. It’s both very simple and very complex and the creation story is not entirely clear. It is likely that prior to the eighth century in Japan, miso was made only by Buddhist priests in their temples and consumed by the elite of the country. At the beginning of the eighth century, the emperor of Japan established a bureau to regulate…

THE WORD CRÊPE just sounds fancy. These paper-thin pancakes are perfect for a mile-high stacked dessert. Now that’s fancy. For this recipe, you don’t need to have pristine crêpes. You only need a pretty one for the top. And with over 20 layers of crêpes, this tall drink of water is jaw-droppingly impressive. First, start the batter. With only 7 ingredients and a beater, it takes more time gathering ingredients than it does mixing them together. But the batter needs to rest in the fridge for an hour or up to overnight to hydrate the flour and let the gluten relax. While it’s resting, whip up the silky smooth mousse. Lemon, lime, and orange combine into a filling that’s pure bliss. This filling is a two-part process. First you make…

GARLIC SAVER I go through bouts of either using a lot of garlic or none. Rather than letting any go to waste, I separate and peel the cloves, toss them into an airtight container, and add enough olive oil to cover the cloves. Now I have garlic-infused oil to use in recipes, and it's also great for dipping bread. JILL SABLE OCALA, FL MEAL SAVERS COOL TATERS A potato salad with vinaigrette is a refreshing change from the traditional mayo–based dressings. One tip I learned when making potato salad is to let the potatoes cool before adding the vinaigrette. If the potatoes are too warm when tossed with the vinaigrette, they can turn into a gloppy mess. CHRISTINA NERSESIAN LA CRESCENTA, CA DOUBLE DUTY In a hurry to make hamburgers…

THIS RANKING ISN’T SURPRISING to many, as the diet, which primarily emphasizes a plant-based approach to eating, has been shown to foster good health. Plus, it’s both simple and easy-to-follow, which means people are more inclined to stick with the “program.” But what exactly is the Mediterranean diet? It’s not really a diet per se, but more of a lifestyle approach to healthy eating. The name is kind of a generic term used in association with the eating habits of those countries that border the Mediterranean Sea. But since there are at least 16 countries bordering the sea, there is a great deal of variety in eating styles. As you’ll see in these three recipes, each country has its own unique cuisine. However, it’s the overlapping approach to eating and…

This cookbook features 70 authentic and nourishing recipes from around the globe that highlight the culinary traditions of 14 refugee and immigrant chefs from Eat Offbeat. Along with the vibrant recipes, you get to know the chefs and their stories. Also a percentage of the proceeds are donated to the International Rescue Committee (IRC), whose mission is to help refugees survive and rebuild their lives. Eat Offbeat, co-founded by Wissam and Manal Kahi, is a catering company in New York that features global cuisine from chefs sourced through the IRC. The chefs come from countries including Syria, Iran, Eritrea, and Venezuela. It all began when Manal was ready to move from Lebanon. When she was accepted into Columbia’s School of International Public Affairs, it was comforting knowing Wissam was already…

OFTEN OVERLOOKED, miso is the true star of those stray condiments sitting in your fridge. Not only does it last for about a year, it adds complexity to dishes. Plus, it’s versatile, and these recipes prove just that. Cold noodles aren’t new, but with quick-to-fix ramen, lots of veggies, and miso-peanut dressing, you end up with one bonafide can’t-stop-eating-it meal. And most people don’t think of miso when thinking of ribs. But adding umami-rich red miso makes the honey-miso sauce taste finger lickin’ good. Desserts aren’t to be forgotten. Chocolate chip cookies profit from salt, and adding miso creates cookies that are simply the perfect combo of sweet, salty, and chewy. Butterscotch sauce benefits from salt, too. Like salted caramel, it keeps the sauce from becoming saccharin sweet — it’s…