Indholdsfortegnelse for September/October 2020 i Cuisine at home

TAKE AND BAKE Wood-fired pizza is typically only available at restaurants, but now you can get that same great flavor at home with the portable Ooni Karu Pizza Oven. Weighing in at just 26.5 lb. this pizza oven is easy to take wherever you want to go. The stainless steel body is ceramic fiber-insulated with a heavy baking stone inside and a patented flame keeper for maximum heat retention. The custom-designed fuel tray maximizes air flow, allowing this hard wood and charcoal powered oven to heat up to over 900-degrees in 15 minutes, ensuring pizza success in just about 60 seconds. Another cool feature about the Karu — it’s gas compatible. Head to their website for the attachment. And while you’re there, spring for one of their pizza peels (which…

Basic Pasta Dough Cake flour keeps the dough supple so it’s easy to work with. If you don’t have cake flour, use all-purpose. Makes about 1 1/4 lb. (10 servings) Total time: 1 hour 21/2 cups all-purpose flour 1/2 cup cake flour 1 tsp. table salt 5 eggs 1 Tbsp. olive oil Pulse all-purpose flour, cake flour, and salt in a food processor until combined. Whisk together eggs and oil in a measuring cup with a pour spout. With machine running, add egg mixture to flour until dough forms a ball around the blade. Transfer dough to a floured surface and knead by hand until smooth. Divide dough into four portions, wrap each in plastic, and let rest at least 15 minutes before kneading with the pasta maker. Per serving:…

If you’re looking for ways to use up jams or fruit butters, granola is the answer. By using jams in granola it allows you to toss your nuts and oats in a slurry of sweet preserves with a touch of oil or butter instead of adding a liquid sweetener. Slightly runny jams work perfectly, but if you have a chunky jam, a quick purée will do the trick. THE FOOD IN JARS KITCHEN showcases 140 recipes that use everything from jam and preserves to pickles, salsas, sauces, and more. Flip through this cookbook and you’ll notice preserves are the star, but that doesn’t mean they have to be homemade; they can be store bought, too. Marisa McClellan’s recipes appeal to those who are both newbies to preserving and cooking with…

WHILE SEEMINGLY ENDLESS VERSIONS of flavored whiskeys are lining the shelves, Skrewball is a force to be reckoned with. Who would have thought combining whiskey and peanut butter could be so good? Not a whiskey drinker? Even non-whiskey drinkers can get behind Skrewball. The first cocktail embraces peanut butter’s first love — jelly. Chambord and Skrewball combine in the PB & J Cocktail to remind adults we too can still enjoy the classic combo — no bread needed. And the Peanut Butter Cup is one decadent drink that’s perfect for dessert. Are you into classics with a twist? The Skrewed Up Manhattan and Hot Peanut Butter Toddy are perfect for you. Whether crafted into a cocktail or sipped on the rocks, Skrewball is one dangerously good whiskey. PB & J…

CREOLE CHICKEN NOODLE SOUP Kluski-style noodles are thick, rustic, and won’t soak up all the broth; find them in the freezer case. Makes 4 servings (6 cups) Total time: 40 minutes SWEAT: 1/2 cup diced green bell pepper 1/2 cup diced onion 1/2 cup chopped celery 2 Tbsp. minced garlic 1/2 cup diced ham STIR IN: 1 lb. cubed boneless, skinless chicken breasts 1 Tbsp. salt-free Creole seasoning ADD: 4 cups low-sodium chicken broth 2 cups water 8 oz. kluski (country-style) noodles 1 can diced tomatoes with green pepper, onion, and celery (14.5 oz.) Chopped scallions Sweat bell pepper, onion, celery, and garlic in a pot over medium heat until softened, 3–5 minutes. Increase heat to medium-high, add ham and sauté until it begins to brown, 3 minutes. Stir in…

WHEN WE THINK OF COMFORT FOOD large, hearty portions come to mind. But not this time. We’re dishing up two wholesome menus that are perfectly portioned for two. Beef Carbonnade [kar-boh-NAHD], or Belgian beef stew, is full of beer, onion, bacon, and brown sugar — yes, please! This typically time-consuming stew achieves tender beef and great flavor in only 30 minutes. The key to developing rich flavor is searing the meat, which leaves savory bits of caramelized meat in the pan called fond. To get maximum flavor, we deglaze the pan with a dark Belgian ale so the fond dissolves into the stew. And, the Dijon Mashed Potatoes cut the stew’s richness and sweetness perfectly. Next, we’re dishing out a double dose of carbs — chicken and noodles with a…

Cuisine recently received an email from a reader who asked about a discovery they made. They wrote, “I noted that apparently there is no set standard for measuring spoons ... I’m sure the difference in volume could affect a recipe. I wonder who governs measurements?” Yes, dear reader, there are official federal standards of measurement. The first standards were established by Thomas Jefferson. Then, in 1988 were updated to correspond to metric rather than “English” parameters. That query broached the topic, and here are the results of a few top-rated measuring sets. Having taken the measure of these measures there are certain criteria to meet, and accuracy is of premier importance. We chose to calculate within the sets, for example, do two 1/2 teaspoons add up to 1 teaspoon? Do…

PEARS ARE A MEMBER OF THE ROSE FAMILY and grow primarily from deciduous trees, a few shrubs, along with a few outlier evergreens from Asia. Pears are native to coastal and temperate regions of Europe, North Africa, and Asia. They’ve been used since prehistoric times, and have been cultivated by the Romans, and in China for around 3,000 years. Pears can be found in a variety of colors and shapes, including many shades of green, red, yellow, gold, and brown; and shapes ranging from rounded bottoms with slender tops, to quite round. But no matter how you slice it, pears are one of fall’s greatest treasures. Whether you enjoy their sweet, juicy flesh out of hand, slice them up for salads or cheese platters, poach them in an aromatic liquid,…

Is light olive oil lower in calories? How does it differ from extra-virgin olive oil? Vicky Sanders, Milwaukee, WI No. All olive oils are equal in fat and calories. And all olive oil is simply oil that’s made by pressing olives. But it’s the process used to extract the oil, the additives, the amount of oleic acid (the omega-9 fatty acid linked to good health), and polyphenols (antioxidants) that create the differences. Extra-virgin is the highest quality and most expensive type. It’s the least processed, has fewer additives, and is higher in antioxidants. The best extra-virgin oil will be cold- and/or stone-pressed and unfiltered. Light olive oil refers to the oil’s color and mild flavor, achieved through a filtering process. Processing extends the shelf life, but might include additives and…

SAVED BY THE SHELL We love to eat Oysters Rockefeller, but don't enjoy spending time opening the oysters. Over the years I've collected oyster shells, cleaned them well, and stored them in the freezer. When I'm craving this dish, I buy a pint of shucked oysters, drop one in each shell, top oysters with the spinach mixture and Parmesan, and they're ready to bake. After eating I wash the shells, boil them, then place them back in the freezer until the next time. GAIL THOMAS WHITE HALL, MD HANDY TIMESAVERS WE SPEAR BY IT We use our toaster for everything from bread to bagels to buns. Removing these items from the toaster can be problematic, especially the smaller ones. I found wooden skewers work best to remove anything from the…

CASSEROLES have a bit of a reputation — they’re often made with canned condensed soups making them heavy, sodium-bombs. But not so with these three casseroles. We took three classic dishes that we know and love and made them with fresh components — an instant upgrade. First there’s the Bacon Cheeseburger Casserole. It has the same great bacon cheeseburger flavor you’re used to, but we ditched the bun for elbow macaroni. You won’t be the slightest bit disappointed, especially when you blend up the Mocha Malt to go along with it. Next up is a casserole based on Chicken Cordon Bleu. This typically fried chicken dish transforms into a hearty casserole — chicken, ham, and Gruyere, plus a cream sauce that’s to-die-for. But don’t skip the side salad. The Crispy…

HIPPOCRATES FAMOUSLY COUNSELED, “Let food be your medicine and medicine be your food.” Advice not without merit today, as a blossoming body of research highlights evidence that certain foods and the nutritional bounty they contain can help keep us in tip-top shape from head to foot. So start filling your shopping cart with these edibles proven to have healing powers worth celebrating. 1 ARUGULA BEST FOR: IMPROVING VISION If you want to continue keeping an eagle eye on things as you age, it’s a good idea to fortify your salads with this peppery green. A 2018 study in the Journal of the Academy of Nutrition and Dietetics discovered that people who ate more nitrates from food sources like arugula were at a lower risk of developing early-stage age-related macular degeneration…

PEARS ARE OFTEN OVERLOOKED because of the popularity of apples. But pears are just as versatile, and in these four recipes they’re the life of the party. Pears can be used in many applications from sweet to savory. And they’re equally at home with both subtle and strong flavors. For sweet pear recipes, start with the Pear-Fig Bars. Toss diced pears with aromatic cardamom and cinnamon, then bake with fig preserves on a buttery oatmeal crust. But it’s the sweet, crunchy streusel that takes these bars over the top — it’s made with almond paste, a sweet almond confection that pairs nicely with pears. Another option for your sweet tooth, the Pear & Chocolate Bread Pudding, page 69, isn’t to be missed. Pears and chocolate may seem like unexpected partners,…