Indholdsfortegnelse for Cook: Real Food Every Day - October 2018 i Southern Cast Iron

I AM A FILIPINO by Nicole Ponseca and Miguel Trinidad (Artisan Books) ©2018 You’ve experienced the flavors of Chinese, Japanese, Thai, and Vietnamese food—now get ready to fall in love with the flavors and culture of the Philippines. Authors and restauranteurs Nicole Ponseca and Miguel Trinidad use their expertise to bring modern, vibrant recipes to the home cook. BASQUE COUNTRY by Marti Buckley (Artisan Books) ©2018 American chef and journalist Marti Buckley gives insight into a culinary world usually shielded from outsiders. Located in northern Spain, Basque Country’s culture joins together mountains and sea to create cuisine that Buckley has been immersed in since moving there over eight years ago. ISRAELI SOUL by Michael Solomonov and Steven Cook (Rux Martin/Houghton Mifflin Harcourt) ©2018 From grilled meats to falafel and pita,…

Wild Mushroom and Spinach Risotto Makes 4 servings This rich and creamy risotto is loaded with flavor and ready to devour in record time—no standing over a hot stove required. 4 tablespoons unsalted butter, divided1 cup chopped yellow onion4 cloves garlic, minced1 (8-ounce) package gourmet blend mushrooms, chopped1 cup Arborio rice2 cups chicken broth1 teaspoon chopped fresh thyme1 teaspoon kosher salt¼ teaspoon ground black pepper2 cups fresh baby spinach¼ cup grated Asiago cheeseGarnish: shaved Asiago cheese 1. Select SAUTÉ feature on Instant Pot. Add 2 tablespoons butter to pot, and heat until melted. Add onion and garlic; sauté for 2 minutes. Add mushrooms and rice; sauté for 2 minutes, stirring constantly. Add broth, thyme, salt, and pepper. 2. Select CANCEL feature. Cover and lock lid. Select MANUAL feature. Pressure cook…

Peppered Beef Tenderloin Makes 8 servings A butter rub with rosemary, pepper, garlic, and salt makes for a moist and fragrant beef tenderloin. This easy dish is perfect for an impressive family meal. Imagine—an entire holiday dinner all on one sheet pan! 1 (4-pound) beef tenderloin, trimmed⅓ cup unsalted butter, softened2 tablespoons chopped fresh rosemary2 tablespoons ground pepper medley(black, red, and white pepper)3 tablespoons minced garlic, divided3½ teaspoons kosher salt, divided2 pounds small red potatoes, quartered2 tablespoons olive oil, divided2 pounds fresh asparagus, trimmedGarnish: fresh rosemary sprigs, ground pepper medley 1. Preheat oven to 425°. Line a 17½x12½-inch rimmed baking sheet with parchment paper. 2. Tie tenderloin with kitchen twine at 2-inch intervals. Place on prepared pan. 3. In a small bowl, combine butter, rosemary, pepper, 1 tablespoon garlic, and…

Lamb-Kalamata Meatballs with Labneh and Pomegranate Makes 8 servings Buttermilk is the secret to these flavorful Greek meatballs served on creamy labneh and topped with tangy pomegranate arils. 1 cup whole buttermilk1 large egg1 large egg yolk1 cup panko (Japanese bread crumbs)½ cup chopped fresh parsley½ cup finely chopped pitted kalamata olives1½ teaspoons kosher salt½ teaspoon ground black pepper⅛ teaspoon ground cinnamon2 pounds ground lamb1 cup labneh½ cup pomegranate arilsLemon wedges, to serveGarnish: fresh dill sprigs 1. Preheat oven to 425°. Line a baking sheet with parchment paper. 2. In a large bowl, whisk together buttermilk, egg, and egg yolk. Stir in bread crumbs, parsley, olives, salt, pepper, and cinnamon. Let stand for 20 minutes. 3. Crumble lamb over buttermilk mixture, and combine with hands. (Do not overmix.) Shape mixture…

FOR MORE GREAT HEALTHYISH RECIPES, FOLLOW LINDSAY @LINDSAYMAITLAND. Eggplant Parm-ish Bowls Makes 4 servings Perfect for Meatless Monday, polenta is topped with crisp eggplant slices, warm tomato sauce, and bubbling mozzarella. 2 (13.5-ounce) cans cherry tomatoes2 tablespoons fresh basil leaves1 teaspoon fresh oregano leaves2¾ teaspoons kosher salt, divided1¾ teaspoons ground black pepper, divided3 eggplants, cut into 1-inch-thick rounds (2½ pounds)4 tablespoons olive oil, divided1 cup panko (Japanese bread crumbs)1 cup grated low-moisture mozzarella cheese¼ cup freshly grated Parmesan cheese, plus more to serve4 cups water1 cup instant polentaGarnish: fresh oregano leaves, ground black pepper 1. Preheat oven to 375°. 2. On a rimmed baking sheet, stir together tomatoes, basil, oregano, ½ teaspoon salt, and ½ teaspoon pepper. Nestle eggplant slices in tomatoes, spreading evenly throughout tomatoes. Using a pastry brush,…

Rosemary Socca Makes 6 servings Eaten plain or topped with olive tapenade, this gluten-free flatbread is a simple French favorite that will soon be in your weekly repertoire. 1 cup chickpea flour2 teaspoons chopped fresh rosemary1 teaspoon kosher salt½ teaspoon ground black pepper⅛ teaspoon crushed red pepper1 cup lukewarm water5 tablespoons extra-virgin olive oil, dividedOlive Tapenade (recipe follows) 1. Preheat oven to 450°. Place a 12-inch cast-iron skillet or ovenproof nonstick skillet in oven to preheat. 2. In a medium bowl, combine flour, rosemary, salt, and peppers. Gradually add 1 cup lukewarm water, whisking until smooth. Stir in 2 tablespoons oil. Cover and let rest for 20 minutes. 3. Carefully remove pan from oven, and add 2 tablespoons oil. Immediately pour batter into pan. 4. Bake until firm and edges…

Pomegranate Apple Spritzer Makes about 7 cups Who said spritzers were meant only for summer? Prosecco and pomegranate pave the way in this zippy drink complete with apple cider for a punch of holiday cheer. 3 cups pomegranate juice, chilled1½ cups apple cider, chilled6 tablespoons fresh lime juice, chilled2 cups prosecco, chilledGarnish: thinly sliced apple 1. In a pitcher, stir together pomegranate juice, cider, lime juice, and prosecco. Place apple slices in pitcher, if desired.…

PLAN AHEAD Get your entertaining game plan together as far in advance as possible. Make sure you have enough plates and the right serving dishes. Iron linens. Read recipes. Grocery shop. DELEGATE Don't be afraid to ask guests to bring one of their favorite dishes or pitch in and stir something. Involving guests in the cooking process will create a laid-back vibe. KEEP IT CASUAL Casual is the new formal. Host a potluck or choose a menu that encourages all your guests to enjoy themselves. Check out our Meze Night menu on page 59.…

These recipes are very simple, but that’s how I like to cook: minimal effort, maximum flavor. I love to make use of ingredients I grew up watching my mom cook with—apricots, peaches, preserves, and vinegar, which are pantry staples in the Cape Malay kitchen. Since the Boland area in the Western Cape of South Africa is the agricultural hub of the country, you’ll find an abundance of fruit farms. Naturally, the people there have developed a love for cooking with fruit, as have I. FOLLOW DALE ON INSTAGRAM @THEDALEYPLATE, AND ENJOY MORE OF HER RECIPES AT THEDALEYPLATE.COM. South African-Style Apricot and Garlic Butter Salmon Makes 6 servings Dale remembers sitting around the fire on Friday nights as a child while her uncle prepared whole fish this way. While it would…

Chicken and Ricotta Meatballs Makes 4 servings Ricotta helps keep these wholesome meatballs moist and flavorful, delivering a delicious twist on an Italian favorite. 1 pound ground chicken¾ cup whole milk ricotta cheese½ cup panko (Japanese bread crumbs)1 large egg yolk3 cloves garlic, finely chopped and divided2 teaspoons finely chopped fresh rosemary, divided2 teaspoons kosher salt, divided4 tablespoons olive oil, divided½ cup white wine1 (28-ounce) can crushed tomatoesFreshly grated Parmesan cheese, to serveGarnish: finely chopped fresh rosemary 1. Preheat oven to 400°. Line a small baking sheet with foil. 2. In a medium bowl, stir together chicken, ricotta, bread crumbs, egg yolk, 2 cloves chopped garlic, 1 teaspoon rosemary, and 1 teaspoon salt until well combined. Using a ¼-cup spring-loaded scoop, scoop mixture, and shape into 16 meatballs. Place on…

Start 2 nights before. Two Nights Before • Go grocery shopping. • Set your table, and decide on serving platters and dishes. Set up an area for a cocktail bar with glasses and napkins. • Read through all recipes again so you are familiar with them and cross-check to make sure you have all ingredients. • Prepare Fresh Rosemary and Thyme Roasted Almonds, and store in an airtight container. • Make Pepperoncini Vinaigrette. Refrigerate. Night Before • Make Saffron Pistachio Shortbread dough. Refrigerate. • Prepare Spiced Hot Tea Toddies through step 1. Refrigerate. • Prepare Tomato-Potato Gratin steps 2 and 3. Refrigerate. Morning Of • For Saffron Pistachio Shortbread, complete steps 4 through 6. Set aside to cool after baking. • Chop vegetables for Fattoush Chopped Salad. Refrigerate. Afternoon Of…

Pomegranate Molasses Beef Short Ribs Makes 6 servings Tender, fall-off-the-bone short ribs just can’t be beat. While they are a labor of love, we promise they’re well worth it. 6 beef chuck short ribs (about 3 pounds)1 teaspoon kosher salt½ teaspoon ground black pepper2 tablespoons canola oil2 cups beef broth½ cup apple cider vinegar½ cup pomegranate molasses*1 teaspoon grated fresh ginger1 teaspoon grated fresh garlicMashed sweet potatoes, to serve½ cup pomegranate arilsGarnish: fresh parsley leaves 1. Preheat oven to 275°. 2. Sprinkle ribs with salt and pepper. In a large ovenproof Dutch oven, heat oil over medium-high heat until hot. Add ribs; cook until browned on all sides. Remove ribs from pot. Drain drippings. Add broth, vinegar, molasses, ginger, and garlic to pot; bring to a boil. Return ribs to…

BREAKFAST Squash, Cheese, and Rosemary Muffins Hello, breakfast on the go! Bake a batch of these savory treats to have on hand all week. LUNCH Salmon Niçoise with Preserved Lemon Vinaigrette This French salad gets the South African treatment when the Apricot and Garlic Butter Salmon joins the party. MAIN DISHES South African-Style Apricot and Garlic Butter Salmon You’ll be amazed by how the apricot preserves, malt vinegar, and garlic butter meld together to transform this fish. Millet and Kale Sauté with Bacon, Dried Fruit, and Hazelnuts This grain dish has the perfect salty-sweet balance and is plenty hearty on its own—but if you’d like, you can add any grilled meat (I recommend chicken) for additional protein. SIDE DISH Phyllo, Ricotta, and Feta Tart with Green Beans You simply can’t…

French Toast Breakfast Casserole Makes 4 to 6 servings If this comforting casserole’s ease and convenience (it can be made up to six weeks in advance) isn’t enough to sway you, the combination of fresh fruit and maple syrup will. 6 large eggs2 cups whole milk2 teaspoons ground cinnamon, divided1 teaspoon vanilla extract1 (22-inch) day-old crusty baguette, sliced diagonally into ½-inch-thick pieces¼ cup granulated sugarFresh fruit and maple syrup, to serve 1. Grease a shallow 2-quart baking dish with butter. 2. In a large bowl, whisk together eggs, milk, 1 teaspoon cinnamon, and vanilla. Add bread slices, tossing gently to combine. Let rest, tossing once, until bread absorbs almost all of egg but slices are still intact, 10 to 15 minutes. 3. Arrange bread in a single layer in prepared…

Pantry Staples for Creating 5-Ingredient Dishes Olive Oil • Kosher Salt • Black Pepper Chinese Five-Spice Duck à l’Orange Makes 2 servings Duck may not be in your weeknight repertoire, but it will be soon. We’ve taken the guesswork out of this intimidating protein, so you can enjoy a restaurant-worthy dinner in just under 20 minutes. 2 (5-ounce) duck breasts, scored½ teaspoon Chinese five-spice powder2 tablespoons unsalted butter1 large navel orange, peeled and sliced ¼ inch thick1 small bunch fresh spinach, stemmed 1. Season duck with five-spice powder, ½ teaspoon kosher salt, and ¼ teaspoon ground black pepper. 2. In a large saucepan, melt butter over medium-high heat. Add duck, skin side down; cook for 5 minutes. Turn; cook for 5 minutes more. Remove from skillet; let rest. 3. Add…

Gina Homolka—the culinary mind behind @skinnytaste, New York Times bestselling author, and devoted wife and mother of two girls—took time to chat with us about all things cooking and her latest book, SkinnyTaste One and Done. The book is full of her signature cooking tips, and her one-vessel mindset makes well-balanced and satisfying meals attainable even during the busiest of weeks. How would you describe your style of cooking? Simple, healthy recipes without sacrificing flavor. As a mother and wife, most of my recipes are also family friendly, so I am always looking for ways to get nutritious dinners that my whole family will enjoy on the table fast. I like to use easy-to-find ingredients that you can purchase in your local supermarket. How do you prepare for a busy…

HOW DO YOU STAY ON TRACK EATING WHOLESOME MEALS DURING THE HOLIDAY SHUFFLE FROM YOUR STORE TO EVENTS AND EVERYTHING IN BETWEEN? I always make time to sit down for at least one meal a day. Breakfast and lunch are almost always enjoyed in the car or running between meetings and my store, so I make sure to prepare quick, small meals I can eat on the go. For breakfast, that usually means egg cups or healthy blueberry muffins. For lunch, I tend to grab a smoothie or cup of soup. I like to eat light during the day to keep my energy level up. Dinner is my favorite meal and the one I always make time for, even if it’s late at night. By sitting down, even for 30…