Indholdsfortegnelse for Fall 2022 i Cuisine at home

GO BANANAS WOW! Sorbet-like. Soft-serve-like. This is just bananas — plus whatever other ingredients you choose to mix in. Yonanas Classic Original frozen fruit dessert maker is the answer for crazy quick and easy frozen treats. Literally, within minutes, this appliance turns any frozen fruit (but bananas work best) into a smooth “ice cream” without additional fats, sugars, or preservatives. Tremendously versatile for many diets, such as vegan, keto, dairy-free, and sugar-free. It comes with an easy-to-follow manual with recipes and tips, too. yonanas.com FOOD HUGS Show your odds and ends some love and combat food waste with Food Huggers. The reusable silicone food savers help keep your produce fresh longer and save you money in the long run. These huggers can be used over and over again, and with…

At one time pepper was traded ounce for ounce for gold. It’s no longer as costly, but every bit as valuable. Pepper has always been an incredibly powerful spice. It was so important in ancient civilizations that it helped to build empires, establish trade routes, and even pay taxes. Now we simply appreciate pepper for its powerful flavor. PRODUCERS The majority of the world’s pepper comes from India, Indonesia, and Brazil. There are also a number of smaller producers, but all pepper is grown in tropical regions within 15 degrees of the equator. TYPES Black, white, and green peppercorns all come from the same plant, but are harvested at different points of ripeness and processed differently. They grow on vines in 4- to 6-inch spike-like clusters of about 50 berries.…

THE BUZZ | SNACK ON During one of our Monday morning meetings, we chatted about our favorite school snacks, and it even caused a debate if one of the snacks has chocolate or vanilla cake inside. Read on to see what our favorites are. And, we’d like to know, what’s your go-to snack? Share your story with us on Facebook or Instagram by using #faveschoolsnack, and don’t forget to tag us @cuisineathome. Sweet or salty: Favorite school snack My favorite afternoon snack was cookies. My mom almost always had homemade cookies in the house. One day a friend and I decided to make cookies before my mom got home from work. We agreed we needed plenty to share so decided to double the recipe. As we were knee-deep in flour,…

GET CRAFTY. Not arts and crafts kind of crafting, we’re talking about incorporating craft beer into your cooking. Trying to define craft beer is a challenge since beer can be very subjective. But according to the Brewer’s Association in Boulder, Colorado, craft beer is defined as beer made by a brewer that is small, independent, and traditional. There are more than 8,000 breweries in the U.S., and the U.S. has more beer styles and brands to choose from than any other market in the world. The sheer number of beer styles that make up the craft beer scene can be overwhelming, but fun to explore. And what better way to navigate through the many options than through cooking. The Chocolate Stout Bundt Cake is decadent and moist with incredible chocolate…

ONE DOESN’T HAVE TO BE IN ROME to do as the Romans do, in this case at least. There are four pasta recipes that define Roman cuisine: amatriciana, carbonara, gricia, and cacio e pepe. None of these dishes are smothered in a marinara or ragu but nonetheless are unmistakably Italian, and indelibly Roman. In visual arts and music, there is the concept of variations on a theme. And these four Roman pastas are culinary variations on a theme. You can think of making these dishes separately to compare and contrast, or you can make them serially as they rise in complexity and drama. Cacio e pepe, literally cheese and pepper (it’s not wrong to call it the original mac ‘n cheese), is arguably the simplest recipe. The amatriciana is the…

IT’S PAST TIME TO GIVE PEPPER another taste. Commonplace things like pepper can become inconsequential; “pass the salt and pepper please” could actually be one long word, it’s so trite. But pepper — whole, cracked, or ground — can reveal a myriad of textures and flavoring that won’t appear in its everyday application, shaking it on as “seasoning,” whatever that is. Brine-softened green peppercorns are featured in the seared tuna recipe infused with the velvety richness of the hollandaise to give it a decidedly sour-ish but not citrusy pop. The ricotta-tender pancakes have an amusing play on that ever-popular, tried-and-true lemon-pepper combo with black pepper in the cakes and sweet lemon syrup. Not to overwhelm you with innovative ideas, the air-fryer carrot “fries” feature black pepper in a much more…

LIQUID GOLD For buttery maple goodness on pancakes, I melt butter and maple syrup together in the microwave. When the cakes are ready, both ingredients are ready to go. No more messy butter knives at the table. It tastes delicious and my family loves it. LINDA GORDONROSEVILLE, CA WINNING TIMESAVERS TENDER SQUEEZE Lemon has many great uses in the kitchen. It adds flavor to dishes, but it’s also a great tenderizer. I like to squeeze fresh lemon juice over chicken breasts before baking them. It adds a touch of lemon flavor, but really makes them tender. LISA GABRIELRIO DELL, CA STEAMED BUNS So many times I’ve gone to make burgers and notice the buns are still in the freezer. No problem — I wrap the buns in foil and place…

SOUPS (AND CHILI) ARE ON, and these three recipes are just what the doctor ordered. The white chili is creamy and smoky (thanks to the roasted chiles). Chicken is typically the go-to meat in white chilies, but we opted for ground turkey because, while it’s light in color, it provides way more flavor than ground chicken or chicken breasts since it includes some dark meat in the mixture. Adding some corn tortillas to the chili gives it a different texture and taste. As the tortillas cook and break down, they perfectly thicken the chili. And toasting them in a dry skillet beforehand brings out their corn flavor. Wild Rice & Vegetable Soup is easy to make, and as its name implies, it’s loaded with colorful, nourishing vegetables along with wild…

DIFFERENT MUSHROOM VARIETIES deliver differing amounts of nutrients, but in general, they’re a nutrient-dense, low-sodium, low-caloric, fat-free, gluten-free, and cholesterol-free food source. Some key nutrients found in mushrooms include B vitamins, copper, selenium, ergothioneine, glutathione, and potassium. They contain some degree of both soluble and insoluble fiber, and some mushrooms are a good source of vitamin D, rare to find in the produce aisle. But, what does that all mean? Read on. ENERGY BOOSTER AND NERVOUS SYSTEM SUPPORT: B vitamins help the body turn food into energy, help maintain healthy red blood cells, help metabolize some macronutrients, aid in hormone production, and assist the nervous system. Copper also helps in the production of red blood cells, which carry oxygen throughout the body. ANTI-INFLAMMATORY, IMMUNE BOOSTING, AND MORE: Mushrooms are rich…

This is going to sound weird, but pepper grinders are like heated car seats — once you’ve used them it’s hard to go back; you can’t wait until you get back in the (spice-) hot seat. Cuisine twisted, cranked, ratcheted, and pressed pepper grinders to give you a grounded view of pepper grinders. It’s all about aesthetics really. Keep in mind: is it about design? Is it about ease? Is it about pungency? At the heart of a pepper grinder is the mill and everything else is designed around that component, whether it’s metal, ceramic, or hard plastic. The attributes are obvious, nonporous ceramic has the cachet, steel, well, wears like iron, and hardened plastic is inexpensive. Next thing is the ease of use, just what makes the millstone grind,…

THESE DRINKS ARE ON FIRE! OK, these cocktails aren’t literally on fire, but you get the gist. First, a couple little facts that you may have been curious about. Whisky in Fireball isn’t a typo. Fireball cinnamon whisky traces back to Canada, where they spell “whisky” without the letter “E.” And yes, Fireball uses real cinnamon in their spirit, but that’s the only ingredient they’re letting out of the bag. Now on to the good part — the drinks. The Sugar & Spice Martini is decadent with a hint of spice. Want a refreshing libation? The Spicy Ginger Cocktail is calling your name. And when homemade hot chocolate meets Fireball, insert our Cinnamon Hot Chocolate. We saved the best for last, Warm Apple Pie Cider with Fireball. Homemade apple cider…

MUSHROOM STEAKS WITH PERSILLADE SAUCE Makes 4 servings Total time: 30 minutes ¼ cup olive oil +2 Tbsp., divided4 king oyster mushrooms, ends trimmed and halved lengthwise½ tsp. each kosher salt and black pepper, divided¾ cup chopped parsleyMinced zest of 1 lemon3 Tbsp. lemon juice2 cloves garlic, mincedGranulated sugar to taste Heat 2 Tbsp. oil in a 12-inch cast-iron skillet until shimmering. Arrange mushroom halves, cut sides down, in skillet; sprinkle with ¼ tsp. each salt and pepper. Place a sheet of foil and another heavy skillet over mushroom halves to weigh them down. Cook mushroom halves until golden brown, 5–7 minutes; flip and sprinkle with remaining ¼ tsp. each salt and pepper. Place foil and skillet over mushroom halves and cook until tender and golden on both sides, 5–6…

Last issue there was a question about alcohol-free vanilla extract. I’m curious about vanilla bean paste — what is it? Nancy Nesbitt, Portland, ME Vanilla bean paste is made by infusing vanilla beans into a mixture of sugar, water, vanilla extract, and a thickener for a syrupy, flavorful product that contains visible vanilla bean seeds. Due to the cost of vanilla beans, people sometimes resort to using vanilla extract. But for better flavor (and to get those seed flecks), vanilla bean paste is a wonderful and convenient option, especially in recipes where you want the vanilla flavor to shine. Plus, while pricier than extract, the paste is more affordable than beans. You can substitute one tablespoon of paste for one tablespoon of extract or for one bean. TELL ME MORE:…

What do you get when apples, almonds, and a tender crust combine? An out-of-this-world tart. And don’t fret, we’re here to walk you through the process, step-by-step. The cookie-like crust comes together quickly in the food processor. One tiny tip, chill the dough after mixing and before parbaking. It will roll out more easily and won’t be as apt to sink down the sides of the pan when baking. And if the crust breaks when placing it into the pan, simply patch it together. And don’t put that food processor away just yet; fire it up to make frangipane. Frangipane [FRAN-juh-payn], is a sweet pastry filling made with ground almonds. Simply process the ingredients until it resembles natural peanut butter. Clustered apple slices adorn the frangipane, giving the tart a…