Indholdsfortegnelse for Spring 2023 i Cuisine at home

inspired ENERGY Aspire energy drink is a great-tasting healthy energy beverage that won’t cause you to crash or leave you feeling jittery, so you can feel good about getting caffeinated. Natural ingredients with mood-boosting B complex and C vitamins, plus other vital nutrients, help fuel metabolism so you burn more calories. And, Aspire is calorie-, sugar-, and carb-free. Find a store near you at aspiredrinks.com KIWI CURATIVE Manuka honey comes from a tree indigenous to New Zealand. It has complex herbaceous flavor with caramel undertones. Anecdotally it’s said a spoonful a day, with its pollens and enzymes, aids good health and helps heal cuts and abrasions. For authentic, natural raw manuka honey, go to newzealandhoneyco.com EATING WITH YOUR EYES Food Journeys of a Lifetime scours the globe for the world’s…

RHUBARB is technically a vegetable, but it’s usually treated as a fruit because of its intense tartness (so it’s often cooked in sweet applications). But, did you know, its level of “sweetness” is due to its growing conditions, the heat, sunlight, and nutrition it receives, and not due to its color? That’s why hothouse-grown rhubarb is generally sweeter and more tender. We’re giving you three reasons to indulge in the ruby stalk this season with cobbler, BBQ sauce, and pickled rhubarb. You’ll wish there’s more in the yard to pick! RHUBARB COBBLER WITH RASPBERRIES If the cobbler is browning too quickly, loosely cover it with foil. Makes 8 servings Total time: 1 hour + cooling COMBINE: 4 cups chopped rhubarb2 cups raspberries1½ cups granulated sugar, divided2 Tbsp. finely ground instant…

MARMALADE-GLAZED CORNED BEEF WITH CARROTS & POTATOES Corned beef can be very salty. Rinsing the raw meat to remove any brine will reduce the amount of sodium in the dish. If the meat comes with a packet of seasoning, you can use it in this recipe, if desired. Makes 6 servings Prep time: 20 minutes Cook time: 8–9 hours (low) 4–5 hours (high) COMBINE: 3 lb. corned beef brisket, rinsed and trimmed11/2 lb. red-skinned potatoes (4–5), skins left on and scrubbed8 oz. carrots (2–3), peeled and cut into 2-inch pieces1 cup lager beer Seasoning packet, optional MEANWHILE, WHISK: 1/2 cup orange marmalade 1/4 cup whiskey or apple juice2 Tbsp. ketchup2 Tbsp. white wine vinegar Combine brisket, potatoes, carrots, beer, and seasoning packet in a 4- to 6-qt. slow cooker. Cover…

Dan Buettner, founder of Blue Zones, has discovered five places in the world — dubbed blue zones — where people live the longest, and are the healthiest: Okinawa, Japan; Sardinia, Italy; Ikaria, Greece; Nicoya, Costa Rica; and Loma Linda, California. And with the help and knowledge from more than 50 food experts, chefs, and cooks around the country, Buettner’s road trip across America sheds light on some of its most under-recognized plant-forward communities. With so many delicious recipes to choose from, we opted for two fruit-focused entries — the refreshing and oh-so-filling Hawaiian Fresh Fruit Tacos and the addictive sweet and spicy Coconut Ceviche. But this book is more than just recipes. If you’re wondering what the blue zone food guidelines are, turn to pages 42–43 to learn all about…

Sourdough bread’s had a resurgence the past few years — now’s your chance to try your hand at it. And if your first (or any) attempt doesn’t turn our perfect, any loaf you make will be delicious. But first, you need to make a starter, then feed it for about a week before making bread. (Check out the info, below, that walks you through how to make a starter and feed it.) A couple of things to note: We highly recommend you weigh all your ingredients (starter, feeder, bread) using a digital scale. It’s more accurate. But keep in mind, even that can’t account for variations in humidity and other factors, so always go by the cues we give and the look and feel of your starter and dough. Also,…

THERE’S NO MAGIC HERE, just the right ingredients and technique and a lot of testing, resulting in a cake we consider perfection in its simplicity, flavor, and texture. A couple of things to note: A cardinal rule with pound cakes is to use room temperature ingredients, especially the butter — if it’s too hot or cold it’ll be too difficult to combine with the other ingredients. When it comes to mixing, this cake starts by creaming the butter and sugar at medium-low speed. The creaming or beating process pushes the sugar crystals through the butter, creating air tunnels, which helps leaven the cake. (The small amount of baking powder is a little insurance if the mixing goes awry.) And, using lower protein cake flour results in a more tender cake.…

THE BUZZ | THE BUNNY HOP Springtime means it’s bunny season … we’re talking about the chocolate ones that show up at Easter, not those eating through your garden. We’d love to know what’s your favorite kind of chocolate bunny (solid, hollow, milk, dark, etc.) and how you munch on said bunny (ears first? feet? body?). Please hop on over and share your story with us on Facebook or Instagram by using #bunnybites, and please don’t forget to tag us @cuisineathome. HOP ALONG: chocolate bunny buffet I’m a solid dark chocolate bunny gal all the way. I haven’t really eaten one since I was a kid, so it’s hard to remember my eating “plan”! But if pushed to answer, I’d say feet first, then ears, then body – poor bunny!…

(Reprinted with permission) 1. Ensure that your diet is 90 to 100 percent plant-based While people in four of the five blue zones consume meat, they do so sparingly, using it as a celebratory food, a small side, or as a way to flavor dishes. People in the blue zones eat an impressive variety of garden vegetables and leafy greens (especially spinach, kale, beet and turnip tops, chard, and collards) when they are in season; they pickle or dry the surplus to enjoy during the off-season. Beans, greens, sweet potatoes, whole grains, fruits, nuts, and seeds dominate blue zones meals all year long. Olive oil is also a staple in the blue zones. Evidence shows that olive oil consumption increases good cholesterol and lowers bad cholesterol. In Ikaria, for example,…

if you open a bottle of bubbles, people will come! Whether you pop the top on Champagne, Cava (our fave), Prosecco, or a red bubbly, it’s reason enough to gather friends and family together. And these tipples not only tickle your nose but your taste buds, too. Plus, these colorful cocktails are synonymous with celebrations (and brunch!), and the rainbow of colors and flavors are guaranteed to get any party started. Cherry Mimosa relies on Luxardo liqueur, cherries, and the cherries’ syrup to deliver eau-de-vie-like cherry flavor, while Green Apple Mimosa is sweet and tart and somewhat reminiscent of a Jolly Rancher. The light and refreshing Pink Grapefruit-Mint Mimosa delivers more sweet and tart flavor in all its pink-blush glory. And, the Mango-Basil Mimosa is somewhat tropical and definitely an…

HAM & ARUGULA SALAD WITH TANGERINE VINAIGRETTE Sweet tangerine, salty ham, and peppery arugula unite in this easy-to-eat salad. Makes 4 servings Total time: 20 minutes ¼ cup tangerine or orange juice2 Tbsp. olive oil1 Tbsp. each Dijon and minced tangerine or orange zest2 tsp. honeySalt and black pepper to taste1 pkg. quick-cooking 7 grain blend (8.8 oz.), such as Full Circle brand, cooked4 cups baby arugula2 cups cubed ham (8 oz.)1 cup thinly sliced fennel bulb½ cup slivered almonds, toasted2 Tbsp. dried cranberries1 cup tangerine or orange segments Whisk together tangerine juice, oil, Dijon, zest, and honey; season vinaigrette with salt and pepper. Toss 7 grain blend, arugula, ham, fennel, almonds, and cranberries with vinaigrette; top servings with tangerine segments. Per serving: 396 cal; 19g total fat (3g sat);…

BANANA BREAD, BABY! Banana bread is a favorite in my house. When I get a whim to make it and there’s no ripe bananas in sight, I turn to banana baby food (purée). It’s quick to use − no bananas to mash − and the loaf is really moist. It’s also easy to keep on hand for those times when you want to whip up a quick loaf of banana bread. CATHERINE EZIMORA GAITHERSBURG, MD WINNING TIMESAVERS EGG-CELLENT SALAD In a hurry to make egg salad, I turned to my egg poacher. With a quick coat of nonstick spray and a few minutes of steaming, the eggs easily slid out of the tins and into a bowl so I could make egg salad. No wasted time hard cooking and cooling…

With more varieties of beans than you can shake a stick at, it’s no problem to find beans (or other pulses) to toss into a soup, salad, or side dish. So, the next time you see beans in the store, throw some in your cart. BEANS, THEY’RE A GOOD THING It’s true that beans are high in carbohydrates, but don’t hold that against them. They’re full of the complex kind that does all sorts of good for our bodies. Beans also contain a multitude of nutrients, plus they’re low in fat, cholesterol free, high in protein, and rich in magnesium, folate, zinc, copper, iron, phosphorous, and other vitamins and minerals. But fiber is where beans really shine. And you’ll feel fuller longer because their sustained energy release keeps you charged…

Most chefs have a secret ingredient that enhances the deliciousness of their dishes. Crème fraîche [krehm FRESH] is one of those favorite “behind the scenes” additions. Simple to make, crème fraîche adds rich, creamy, and slightly tangy flavor to food. Crème fraîche is a combination of heavy cream and an added live culture — buttermilk. The live culture in the buttermilk multiplies and acts as a fermenting agent to protect and thicken the cream. No buttermilk? Substitute with the same amount of sour cream. Once the crème fraîche has thickened, store it in the refrigerator. And check out six ways to use it, right, to take your dishes to the next level. CRÈME FRAÎCHE For a quick sauce, combine some herbs with some of the multipurpose cream after it’s thickened.…

Our food storage systems sometimes drive us crazy. Do you have a cupboard of glass and plastic containers nested (or not) and separated from their lids (which may or may not exist for the containers)? Plastic wares that are stained from leftover curry or spaghetti sauce or plastic that’s so old it’s opaque or warped from a multitude of dishwashings? If you answered yes, then, read on. Cuisine examines leading food storage brands and models, that are top rated, and under $55. Can you imagine paying more to hold leftovers? They cover a gamut of materials — glass, plastic, silicone, and steel — some are lightweight and others are made of tempered industrial glass. Cuisine peels tops off and on to find the fingernail breakers, the leakers, and hermetic sealers.…

The closest most people get to honey is on a biscuit or in tea. But it’s the center of a bee’s life. Here’s what the buzz is all about. what is honey? Honey is simply bee food that bees make from flower nectar. A bee colony (population: tens of thousands) needs a large, reliable food source in order to sustain its residents. Honey is the answer. Even with all those mouths to feed, a colony’s average annual honey yield of 77 pounds is way more than enough to keep it going. A bee, fueled by a mere one ounce of honey, could fly around the world. Any extra is what we get to enjoy. how is honey made? To make honey, bees gather nectar (a clear, sweet liquid) from flowers.…

Jennifer Craig, Evanston, IL Unlike frostings and some other toppings, whipped cream loses air bubbles and begins to weep after a few hours. One way to avoid that is to underwhip the cream in the first place, then right before you’re going to serve it “rewhip” it to the right consistency. If you don’t want to deal with rewhipping the cream, in the Test Kitchen for photo shoots, we use a small amount of cream of tartar (about half a teaspoon) to help stabilize the whipped cream. It adds a slightly acidic taste, but with sugar and vanilla it’s good for us. There’s also a commercial product, Dr. Oeteker’s Whip It, which contains starches that absorb excess liquid and stabilize whipped cream. KEY LIME CHEESECAKE The perfect marriage of tart…

“YOU HAD ME AT BRUNCH” was heard more than once when this Iberian-inspired spread covered the Test Kitchen table. With big flavors, approachable recipes, and spring colors, what’s not to love?!…