Indholdsfortegnelse for May/June/July/August 2021 i Cuisine at home

BUILDING A BETTER SAUSAGE Gilbert’s Craft Sausages has gone the extra mile to overcome too much fat, too much mess, and not enough flavor to create lean chicken sausages with great value and incredible flavor. Gilbert’s are fully cooked sous vide, which means they’re vacuum-sealed and perfectly cooked in water at a low temperature; then to keep them fresh they are individually wrapped. Gilbert’s has nine recipe combos that will appeal to a wide variety of tastes from standard Franks to Fig and Feta. Find out where you can purchase some at gilbertssausages.com KEEPIN’ IT REAL Salty (good for you) snacks that taste like salty snacks! Real Food From The Ground Up brand makes non-gmo cassava and butternut squash- or cauliflower-based snacks that actually taste like the crunchy bites they…

Americans, on average, eat twice the amount of protein recommended by the USDA. But a variety of plants, grains, legumes, and fruits eaten over the course of the day contain enough plant proteins and amino acids to provide all the protein needed — making sure to “eat the rainbow of colors” when it comes to fruits and vegetables. Even the American Dietetics Association deems well-planned vegetarian diets healthful, nutritionally adequate, and beneficial in the prevention and treatment of some diseases.…

WITH BOTTLES AND BOTTLES of marinades lining grocery-store shelves, it’s obvious that marinating is an effortless way to flavor foods. Many brands promote exotic ingredients and ethnic flavors, while some tout the addition of natural enzymes for tenderizing meat. It’s safe to assume that most marinades work; and they do — up to a certain point. And that usually is a point in time. MARINATING AGENTS Two broad categories of ingredients aid in penetrating food to flavor it — acids and enzymes. Although these can sound somewhat off-putting, both naturally occur in many foods that we regularly consume. ACIDS: These include vinegar, citrus juices, and alcohol. Acidic marinades tenderize meats by unraveling the proteins in muscle, which results in a “netting” of the marinade flavors. ENZYMES: These are found in…

Try your hand at making homemade fruit preserves so you can savor the flavors of late summer (and early fall) all year long — while saving some money, too — by “putting up” our gourmet jelly, jam, and fruit butter. THIS YEAR, EXTEND FRESH-FRUIT SEASON with three distinctly different homemade preserves. Apples and thyme combine with white wine vinegar to make a one-of-a-kind jelly that’s both herby and tangy. Yes. It requires a whole lot of apples because jelly is made from strained fruit juice (while jam is made from crushed fruit and fruit butter is made from blended whole fruits). Thus, to yield the amount of liquid you need for the recipe, start with at least five pounds of apples. And depending upon the juiciness of your apples, you…

THE BRISKET. After flipping through The Brisket Chronicles, we chose to feature Steven Raichlen’s brisket recipe based on the barbecue-obsessed city Kansas City. This sandwich has a shaved beef texture similar to Chicago’s Italian Beef Sandwich, loaded with good ole barbecue flavor. Do you want to learn more about how to barbecue, braise, smoke, and cure brisket? Then you’ll want to check out The Brisket Chronicles by Steven Raichlen. With over 60 incredible recipes, along with detailed steps and tips, you, too, can master the versatile cut of meat. Steven features a variety of different brisket recipes along with how to handle, prep, and store your meat for maximum flavor and tenderness. Plus, he’s included recipes to put your leftovers to use in some spectacular sides like Brisket Baked Beans…

THE BUZZ | WHAT’S YOUR FAVORITE ICE CREAM MEMORY? Food not only sustains us, but it also has a way of reminding us of sweet memories from the past that we all cherish. And ice cream does just that for all of us on staff. We want the scoop on what memories, silly or sweet, that ice cream triggers in you. Share your story with us on Facebook or Instagram by using #icecreamnostalgia, and don’t forget to tag us @cuisineathome. HOW SWEET IT IS: ICE CREAM On a cross-country trip when I was about 10, we stopped to visit relatives in Oklahoma. I had a great time making new friends, and there was a lot of good food, too. But the killer part of the trip was making homemade ice…

WONDERING WHAT TO DO with your favorite (or most plentiful) garden treasures before they go bad? Insert quick-pickling. This simple, and fast process will transform your ordinary veggies, and fruit, into tangy and flavorful snacks. One key step to pickling is to use non-reactive bowls and crocks like stainless steel, ceramic, and glass. This prevents giving the pickling liquids off flavors from the acids reacting with certain metals. Make sure to steer clear of containers made of aluminum, copper, or iron. With a few tools you likely already have on hand and a handful of ingredients, you’ll be maximizing the season’s best produce in one to two hours. Basic Quick-Pickling Brine Any of your favorite vegetables are prime for pickling. Just keep in mind that thinner-skinned produce like cucumbers, zucchini,…

The flavors in this Basil-Buttermilk Dressing taste great with the market salad and it only takes 5 minutes to make. For ease, make it in a mason jar and simply shake, shake, shake. Mash 1 clove garlic with 1/2 tsp. kosher salt using the side of a knife blade to make a paste. Shake2/3 cup buttermilk in a jar with a tight-fitting lid, about 1 minute. Add garlic paste, 1/3 cup olive oil mayonnaise, 1/4 cup chopped basil, and 1/2 cup white wine vinegar; season with sugar and pepper. Shake dressing until combined. Makes 4 servings. Per serving: 77 cal; 6g total fat (1g sat); 10mg chol; 455mg sodium; 4g carb (0g fiber, 2g total sugars); 2g protein…

North America is the number one consumer of ice cream in the world by volume. In the United States the average person eats six gallons of ice cream annually (that’s 48 pints!), mostly vanilla. And almost 60% of Americans eat that ice cream in bowls — not cones. That is a lot of ice cream to delve into. The best tool for this mission is a scoop, Cuisine researched 10 five-star rated scoops on the market. With a quick glance, the differences in scoops are negligible. But a closer look reveals a variety of handles, blade shapes, and adaptations to make your digging better, faster, and not having to be stronger. Generally, all the scoops produce curls that a food stylist would be proud to use. Then, Cuisine looked at…

Recommended by experts: A number of widely respected health organizations recommend reducing the consumption of animal protein, saturated fat, and cholesterol (found only in animal products) as a way to benefit against cardiovascular diseases, including heart attack, stroke, and diabetes, as well as certain cancers. Reduces carbon footprint: Studies have shown that we would reduce our carbon footprint more by switching from a meat-based to a plant-based diet rather than if we traded in our largest gas-guzzling SUVs for efficient hybrid vehicles. Economical: A plant-based diet can be cheaper. The cost of one pound of tofu averages $3–$5, and the cost of one pound of dried beans usually sneaks in under $3. That’s enough tofu to feed a family of four and enough beans to feed one cup to at…

CAN YOU ANSWER THIS BURNING QUESTION: DOES THE FIRE CONTROL YOU, OR DO YOU CONTROL THE FIRE? Too often, people throw charcoal in a pile in the center of their grills, light it, and hope they don’t burn the heck out of everything. It’s not well understood that a charcoal grill can be controlled almost as easily as a gas grill. Here’s a little heads-up about how to take charge of your charcoal grill once and for all. #1 : START IT UP Most charcoal experts refuse to use starter fluid to ignite their charcoal. The pros use a chimney starter. Here’s how: Remove the cooking grate from your grill. Stuff crumpled, not compacted, newspaper in the bottom of the chimney, then load it to the brim with charcoal. Set…

15 to 30 minutes Small open-textured foods, like shellfish, fish fillets, cubed meat, and tender vegetables such as zucchini. 1 to 3 hours Thin cuts of meat like boneless chicken breasts, pork chops, thinner steaks, and hearty vegetables like broccoli. 2 to 6 hours Thicker cuts of chops and steaks, roasts, whole chickens, and bone-in meats such as leg of lamb. 6 to 12 hours Big, tough cuts of meat, like ribs, pork shoulder, beef rounds, whole turkeys, and fresh or smoked hams.…

REDUCE Each year 4–5 trillion plastic (polyethylene) bags are manufactured worldwide. Roughly 1 percent of these bags are getting recycled, leaving 1 billion to be thrown away by Americans. If every shopper used one fewer bag per month, it would eliminate the waste of hundreds of millions of plastic bags. Switching to reusable “green” bags and reusable produce bags is a simple way to reduce the clutter. Some stores even give you a credit at the checkout counter (or make a charitable donation) for each green bag you use. REUSE The problem with plastic water bottles is that most get thrown away; only about 30 percent are recycled. And, of that 30 percent, roughly one-fifth is processed to create new plastic bottles. Another concern is that reusing plastic bottles poses…

GRILLED SALMON RILLETTES To add some crispy bits to the rillettes, grill the salmon skin until completely crisp, but not burnt, then crumble over top or stir in. Makes 8 servings Total time: 30 minutes 2 Tbsp. lemon juice 1 Tbsp. kosher salt 1 tsp. paprika 1 tsp. fennel seed, crushed 8–9 oz. salmon fillet, skin on 5 Tbsp. unsalted butter, softened 1/4 cup minced shallots 2 Tbsp. minced chives 2 Tbsp. white wine 2 Tbsp. sour cream Crostini or crackers Preheat grill to 325°. Brush grill grate with oil. Combine lemon juice, salt, paprika, and fennel; pour over salmon and marinate for 10 minutes. Grill salmon, skin side down, until skin sizzles, 3–4 minutes, flip and grill until salmon is firm and grill marks appear, 3 minutes more. Transfer…

JUICY CUBES We enjoy our Sunday mimosa time and have a lot of fun jazzing them up. My tip is to freeze orange juice and cranberry juice in ice cube trays. Then add the frozen cubes to glasses and top with more juice and fresh berries (blueberries, raspberries, and blackberries are great). When the champagne is poured into the glass, the juice cubes start to melt, but keep the drink chilled while adding flavor. A large wine glass, instead of a standard flute, holds everything perfectly. LYNN MILLER DALLAS, TX WINNING TIMESAVERS LIGHT MY FIRE I prefer grilling with charcoal, but I don’t like using lighter fluid to start the fire as it sometimes leaves an after-taste on the food. Instead, I keep a small container of rubbing alcohol-soaked cotton…

SUMMER IS SYNONYMOUS WITH LAID-BACK FARE, and these three grilled, all-in-one meals fit that bill to a T, giving shrimp, pork, and salmon a summer makeover. But just because these meals are casual doesn’t mean we’re forgoing flavor. A classic shrimp boil is reimagined for the grill. It delivers a fairly fuss-free meal to the table in about 45 minutes. A quick shrimp stock adds tons of flavor, but the cowbell is the Old Bay butter sauce — it’s just so good. Thankfully, the only thing missing will be some sand in your bowl! Mediterranean flavors rule in the pork bowl, with a special shout-out of thanks to za’atar (read all about it on page 20). The spice blend plays a starring role in the brightly flavored vinaigrette, plus, it…

ONE SPOONFUL is all it takes to fall in love with Robin’s dreamy homemade ice cream. Who can say no to one of these cones — guaranteed to bring out the kid in all of us?! A classic sweet cream base turns into Vanilla Bean and Mint Chocolate Chip, while the Blueberry Cheesecake gets cream cheese added to the mix, too. The Vanilla Bean is rich and creamy. But if you love mint chocolate chip, the fresh mint flavor is swoon-worthy. Did we say Blueberry Cheesecake ice cream?! Fresh blueberries and creamy custard is a heavenly combo. One thing is a given with homemade ice cream: the smiles it invokes, even if they’re covered in ice cream. So go on and enjoy summer, up to the very last drip. Vanilla…

WHO SAYS HEROES ARE HARD TO FIND? These sandwiches may not be the first thing you’ll think of when you hear “grilled sandwiches,” but making any or all of these sandwiches, featuring chicken, kielbasa, or tuna will make you a titan of the grill. All the sandwiches are easily doubled, and all of them can be cooked with wood smoke, which only improves an already good thing. And these sandwiches economize by using smaller and less-expensive proteins, then slicing the meats to make more with less. The chicken caprese sandwich reflects summer’s favorite easy salad — basil, tomato, and fresh mozzarella; except you can hold this in your hand — maybe two. Polish kielbasa, that U-shaped smoked pork or beef delight, is split open for faster, less roly-poly grilling. Half…

Vegan: Does not consume, use, or wear any animal product or by-product. Foods excluded from a vegan diet include honey, dairy products, and eggs. MEAL IDEAS: See the three sandwich recipes — Tofu “Egg” Salad, Smoky Beet & Black Bean Burgers, and Tempeh Bacon TLT — on pages 40—43. Lacto-Vegetarian: Eats no meat, fish, or poultry, but does eat dairy products. MEAL IDEAS: Mac ‘n cheese, cacio e pepe (fancy mac ‘n cheese), and cheese pizza all fit the bill for those who include dairy in their diets, but don’t consume meat, fish, or poultry. Vegetarian: Eats no meat, fish, or poultry, and consumes no meat-processing by-products such as gelatin. MEAL IDEAS: Minestrone and bean soup adhere to the requirements of those choosing to follow this approach. Use vegetable broth…

The most popular cut of lamb — rack of lamb — gets skewered and grilled, bringing juicy flavor plus fun and casual elegance to the table. Select small racks so you can cut them into double chops. To keep the bones from burning, it’s best if you “french” the bones (remove the meat and tissue between them) before wrapping them in foil. LAMB SKEWERS with mint gremolata Be mindful when grilling these skewers — this is the “prime rib” of lamb; overcooking will make the lamb tough and cause it to lose flavor. Makes 4 servings (4 skewers) Total time: 35 minutes TRIM: 2 lamb loin racks (2 lb.) 12 lemon slices, 1/2-inch thick Olive oil Salt and black pepper 2 Tbsp. balsamic vinegar COMBINE: 2 Tbsp. minced mint 1…

Community Supported Agriculture (CSA) is exactly what the name implies — farming that’s sustained by members of a community. It‘s a fantastic way to support local farmers, get to know how and where the food you’ll be eating is grown, try new and different produce, and become more active in your community. You also can choose to help with the gardening or distribution of the harvest. Operating expenses of a CSA farm are divided among the members. A single share typically consists of enough organic vegetables to provide a family of four with fresh produce for each week of harvest. Single persons and smaller families can split a share. Learn how you can get involved at localharvest.org/csa.…

Any large, deep pot with a tight-fitting lid and pot rack (or MacGyvered pot rack hack, left) will work as a canner. If you have an old-school lid rack, you can heat your lids, too, but it’s no longer required. Using a funnel and ladle is the easiest way to pour hot liquid into preheated jars. Wipe the jar rims and threads after filling — any particles could interfere with forming a vacuum seal. If the pot rack doesn’t have handles, a jar lifter is necessary for removing and returning jars to water. Lift filled jars straight up and don’t tip — sloshing liquid could prevent lids from sealing. PREPARING CANNER, JARS, LIDS, AND BANDS 1. Fill canner (pot), with rack placed in bottom, at least half-full with water; cover…

PLANNING A SUMMER GATHERING can be an overwhelming task. As much as we’d like to enjoy the festivities, just thinking about the planning, cooking, and hosting duties involved can cause stress levels to rise. We have a few tricks up our sleeves to make your summer soirée one of the season’s best — you’ll host like a pro and be able to spend fun, quality time with your family and friends. And that’s the joy of a party, after all. From creating a party theme to getting the kids involved with the decorations, let these tried-and-true tips give you a head start to easy and budget-minded planning. Here are some simple planning rules to follow. To start, choose a theme and color palette to be your guide in deciding the…

A SPLASH OF VINEGAR is sometimes all a recipe needs for a finishing touch. But, vinegar also plays a key role in cooking and baking. Yes. Baking. Check out these four vinegar-infused recipes showcasing the tangy condiment in all its glory. Adobo Chicken Thighs with scallion rice is a must try. Precooking then marinating chicken thighs in a vinegar-based adobo sauce, followed by a quick kiss of flame, tenderizes and imparts incredible flavor. And paired with scallion rice, it’s the perfect balance of savory and tang. For a remake of an old-fashioned dish, which none of our staff had actually tried before, enter vinegar pie. But instead of traditional distilled vinegar we relied on raspberry red wine vinegar. We were all pleasantly surprised. This pie is similar to a lightly…

Is kala namak considered black salt even though it’s not black? Kathy Horan, Falmouth, MA Yes. Kala namak is considered a type of black mineral salt that comes from the Indian subcontinent and other parts of South Asia. In its rock form, its color is violet to black, but when kala namak is ground, it ranges in color from pinkish-gray to dark reddish-purple. This salt goes by many names, including black Indian salt and Indian black salt. Its flavor is described as smoky and sulfurous, somewhat similar to hard-cooked eggs. No surprise, kala namak is popular in vegan cooking when one is looking to bolster a recipe with egg-like flavor, such as in the Tofu “Egg” Salad on page 40. Kala namak is also a key ingredient in the spice…