Indholdsfortegnelse for Summer 2023 i Cuisine at home

IT’S TIME to dust off your high school French and create something delicious for dinner tonight. “Paillard” (pronounced “pai-aar”) is a French word that not only refers to chicken but to any boneless meat that has been pounded thin. If you’re short on time, paillard is a good technique to quickly get a meal started without sacrificing flavor. Most notably, too, is that the meat can also be grilled or sautéed to be considered paillard. You can pair your chicken paillard with fresh greens like arugula or even crispy almonds for a bit of crunch! Turning your chicken into paillard breaks down the fibers of the meat and helps it to cook more evenly while also making it more tender. Try this: To help large chicken breasts cook evenly, try…

EVERYONE KNOWS that pancakes and bacon are a staple of a comforting breakfast, but did you know that you can also take some inspiration from a dinner dish, too? Breakfast casseroles have become just as popular as waffles and cereals for the first—and most important—meal of the day. They can feature anything from savory sausage and gravy to sweet strawberries and peaches; if you’ve got a hankering for it, chances are it can be made into a delicious casserole for breakfast. Eggs, Sausage, and Grits Casserole This rich, savory casserole is sure to be a crowd-pleaser and has plenty of protein to keep you full all morning. Makes 6 servings 3 cups water1 cup heavy whipping cream2 tablespoons unsalted butter, divided3 teaspoons chicken bouillon paste*1 cup stone-ground grits2½ cups shredded…

Greek Grilled Steak, Vegetable, and Haloumi Kabobs Haloumi is a firm sheep’s and goat’s milk cheese that has a high melting point, making it ideal for grilling along with your favorite vegetables and proteins. Makes 4 servings ½ cup red wine vinegar2 cloves garlic, minced2 teaspoons kosher salt, divided1½ teaspoons ground black pepper, divided¾ cup olive oil2 pounds sirloin steak (about1½-inches thick), trimmed and cut into 1-inch pieces12 baby yellow potatoes, halved24 mini tricolor sweet peppers3 medium white onions, each cut into 8 wedges14 (12-inch) wooden skewers, soaked in water for at least 30 minutes12 ounces Haloumi cheese, cut into 8 (1¼–inch) squaresCanola oil, for brushingGarnish: fresh dill, fresh oregano Whisk together vinegar, garlic, 1 teaspoon salt, and 1 teaspoon pepper in a medium bowl; whisk in olive oil. Reserve…

ALL ABOUTTomatoes RED Most commonly, tomatoes are seen in their notable red color, but they also come in other colors, each with their own unique flavors. YELLOW Yellow tomatoes are often sweeter, less acidic, and milder in flavor than their red counterparts. GREEN While green tomatoes may not be the most popular, these beauties are rich and sweet, with an exceptional tang to follow. If you’re looking for a tomato that can be eaten raw or is best used in a sandwich, beefsteak tomatoes are a clear winner. Known for their high-water content, these large and hefty tomatoes—sometimes weighing up to a pound in their prime!—are a delicious and juicy choice for tomato-based sandwiches such as the all-important club sandwich or even tiny tea sandwiches. Globe tomatoes are the type…

Any-Fruit Pie Your favorite single variety or combination of berries and stone fruit can be used in this recipe. Makes 1 (9-inch) pie ¾ cup sugar, plus more for sprinkling5 tablespoons tapioca flour5 cups fresh berries or sliced pitted stone fruit1 tablespoon fresh lemon juice½ teaspoon vanilla extractClassic Pie Dough (recipe follows)1 large egg, lightly beaten Preheat oven to 425°. Whisk together sugar and tapioca flour. Add berries or stone fruit, lemon juice, and vanilla, tossing until well combined in a large bowl. Let Classic Pie Dough stand at room temperature for 10 minutes. (This softens the dough slightly, making it easier to roll.) On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Transfer to a 9-inch pie plate, pressing into bottom and up…

Bean Lettuce Tomato (BLT) Burgers Sun-dried tomatoes, garlic, and basil flavor this hearty white bean burger that’s topped with a basil pesto for a fresh, light taste. Makes 4 2 (15-ounce) cans cannellini beans, rinsed and drained¾ cup chopped fresh basil leaves, divided½ cup oil-packed sun-driedtomatoes, finely chopped5 teaspoons minced garlic, divided1¾ teaspoons kosher salt, divided1¼ teaspoons ground black pepper, divided5 tablespoons olive oil, divided4 slices fresh mozzarella cheese4 English muffins1 cup fresh baby spinach8 (¼-inch-thick) slices heirloom tomato Preheat oven to 400°. Line a 17½x12½-inch baking sheet with parchment paper. Mash beans in a large bowl with a potato masher until coarse in texture. Stir in ½ cup basil, sun-dried tomatoes, 4 teaspoons garlic, 1½ teaspoons salt, and 1 teaspoon pepper. Cover and refrigerate for at least 10 minutes.…

Strawberry Pistachio Semifreddo A little sweet and a little salty, this frozen mousse-like dessert will be your new favorite summertime treat. Makes 1 (10x5-inch) loaf 2 cups sugar, divided¼ cup plus 1½ tablespoons water, divided1⅓ cups raw pistachios6 large egg whites, room temperature⅛ teaspoon kosher salt1¾ cups heavy whipping cream1 teaspoon vanilla extractStrawberry Sauce (recipe follows)Garnish: fresh strawberries Stir together ¾ cup sugar and 1½ tablespoons water in a small saucepan, until a wet sand consistency is reached. Heat over medium-high heat, and stir until sugar is dissolved. (Do not stir after it starts to boil.) Boil until sugar turns a light caramel color throughout. Remove from heat; stir in pistachios. Pour mixture onto a nonstick baking mat, and let cool completely, about 30 minutes. Break up caramelized pistachios and…

SEASONAL KITCHENAsparagus VERSATILE AND DELICIOUS, asparagus brings many things to the table—no pun intended. Whether you steam it or roast it; peel it or slice it thinly; grill it or serve it raw by the stalk, asparagus can provide the perfect side dish or add some pizazz to your meal. It makes for a great salad addition too! STALK TALK Summer is an amazing season for asparagus, even though it can be seen in grocery store produce stands year-round. Look for fresh, crisp stalks at your local market! In order to find ripe asparagus, look for stalks that are vibrant green in color and have tightly closed tips. If the root ends are very brown, try looking for a different bundle. Ultimate Roasted Asparagus with Peas and Tarragon Simple roasted…

WHETHER YOU’RE RUNNING OUT of time before dinner or don’t have enough energy for something fancy tonight, rest assured your meal can still be tasty and nutritious in only twenty minutes. With a sweet, mild flavor, grouper fish is a perfect high-protein provider for your dish and easily prepared when you’re short on minutes. When combined with a delicious salad of zucchini, tomato, corn, and pico de gallo, even the pickiest eaters won’t be able to say no to this dinner! Grouper with Pico Salad A meal of flaky fish paired with crunchy corn, juicy tomatoes, summery zucchini, and flavorful pico de gallo can be on your dinner table faster than you thought possible. Makes 4 servings 4 (8-ounce) skinless grouper fillets2 tablespoons fine-ground yellow cornmeal2 tablespoons all-purpose flour2½ teaspoons…

Cucumber Margarita With the addition of fresh cucumber and cilantro, this margarita gets an extra punch of flavor and fun. Makes 4 servings ½ cucumber, diced4 ounces fresh lime juice1 tablespoon sugar 2 sprigs fresh cilantroPinch kosher salt8 ounces silver tequilaGarnish: lime wedge, kosher salt, lengthwise-sliced cucumber, fresh cilantro Combine cucumber, lime juice, sugar, cilantro, and salt in a cocktail shaker. Let stand for 5 minutes. Muddle mixture, and press through a fine-mesh strainer, reserving liquid; rinse cocktail shaker. Return liquid to shaker; add tequila and ice. Cover and shake vigorously for 30 seconds. Moisten rims of 4 chilled rocks glasses with a lime wedge. Dip rims in salt, if desired. Fill with ice. Strain cocktail into prepared glasses. Garnish with lime wedge, cucumber, and cilantro, if desired. PRO TIP…