Innehållsförteckning för Cook: Real Food Every Day - Winter 2019 från Southern Cast Iron

I’M A BELIEVER IN MAKING NEW YEAR’S RESOLUTIONS that you can actually keep, and this year, I’m vowing to cook smarter on the weekends to keep my freezer stocked for busy weeks and to try my hand at new dishes and cooking endeavors outside of my normal routine. I’m guilty of going on autopilot with my seasonal weeknight favorites and not pushing myself out of my comfort zone. To get me started on the path to a well-stocked freezer, I’ll be turning to our Freezer Stash story on page 83. The Moroccan Chicken Stew and Greek Stuffed Shells are flavorful and comforting and will save more than a few Monday nights at my house. And you can bet I will be taking on the Dry-Brined Tri-Tip Steak with Herb and…

Brussels Sprouts and Pancetta Pizza on Cauliflower Crust Makes 2 servings Cauliflower crust is here to stay, and the proof is in the pizza. Brussels sprouts make for an unexpected, crunchy topping that pairs perfectly with crispy pancetta and gooey mozzarella and fontina. 1 cup chopped pancetta3½ cups shaved Brussels sprouts1 frozen cauliflower pizza crust*⅔ cup shredded fontina cheese½ cup thinly sliced red onion½ cup thinly sliced fresh mozzarella cheese2 tablespoons torn fresh sage2 teaspoons extra-virgin olive oil⅛ teaspoon kosher salt⅛ teaspoon ground black pepper 1. Preheat oven to 425°. 2. In a medium skillet, cook pancetta over medium heat until lightly browned, about 7 minutes. Add Brussels sprouts; cook until slightly wilted, about 2 minutes. Remove from heat. 3. Place frozen crust on a large rimmed baking sheet. Sprinkle…

Casarecce with Pancetta and White Beans Makes 4 servings If crispy pancetta, hearty cannellini beans, and a considerable amount of freshly grated Parmesan cheese isn’t reason enough to add this pasta to your weeknight meal rotation, the fact that it cooks in under 30 minutes will be. 2 tablespoons olive oil1 (4-ounce) package diced pancetta1 cup chopped yellow onion1 (28-ounce) can diced tomatoes1 (16-ounce) package casarecce pasta2 cups chicken broth2 teaspoons chopped fresh rosemary¾ teaspoon kosher salt½ teaspoon crushed red pepper1 (15-ounce) can cannellini beans, rinsed and drained½ cup freshly grated Parmesan cheese, plus more to serve 1. In a Dutch oven, heat oil over medium heat. Add pancetta; cook until golden and crisp, about 5 minutes. Remove pancetta using a slotted spoon; set aside. Add onion and cook 4…

There’s no easier side than roasted vegetables. We like to start out by placing our veggies on a sheet pan and drizzling them with 2 tablespoons olive oil, 1 teaspoon kosher salt, and ¼ teaspoon ground black pepper. Then we roast them at 425° for about 20 to 25 minutes, turning once, until tender and lightly brown. The grouping and flavoring options for your vegetables are almost endless, but here are a few of our favorites. Spicy Roasted Carrots and Turnips VEGETABLES: 1 pound baby carrots (peeled and cut in half crosswise) and 4 small turnips (about 1 pound, peeled and cut into ¾-inch wedges) ADDITIONAL SPICES: 1 teaspoon ground coriander and ¼ teaspoon ground red pepper Smoky Roasted Red Bell Peppers and Cauliflower VEGETABLES: 3 small red bell peppers…

We’re already a fan of the Instant Pot, so it’s no surprise that we’ve fallen in love with the INSTANT POT ACE MULTI-USE COOKING & BEVERAGE BLENDER. It contains various blending speeds and cooking temperatures, allowing you to transform raw vegetables into piping hot soups with the press of a button. But its capabilities extend far beyond soups—it also quickly blends together ice-cold smoothies, creamy nut butters, your favorite rice, soy, and nut milks, and even ice cream, making it a cinch to prepare wholesome food and beverages at home. Available at walmart.com for just $99.…

Pantry Staples for Creating 5-Ingredient Dishes Olive Oil • Kosher Salt • Pepper Stuffed Spaghetti Squash Makes 4 servings The comfort of chicken is combined with spaghetti squash for a delicious alternative to noodles. 2 medium spaghetti squash (about 5 pounds)6 cups shredded cooked chicken3 cups marinara sauce16 ounces shredded low-moisture mozzarella cheese4 teaspoons chopped fresh oregano, plus more for garnish 1. Preheat oven to 425°. 2. Cut spaghetti squash in half lengthwise. Scrape out seeds with a spoon. Drizzle cut sides of squash with 4 tablespoons olive oil, and sprinkle with 1 teaspoon kosher salt and ½ teaspoon ground black pepper. Place squash cut side down, in a baking dish. 3. Roast for 30 minutes or until tender and easily pierced with a fork. Let stand until cool enough…

MAINS Chickpea and Butternut Squash Curry The perfect dish for a chilly day, this spicy soup is sweetened with butternut squash and should be served with plenty of fresh naan. Butternut Squash, Mushroom, and Fontina Pasta Bake You can put your leftover squash to good use with this cheesy pasta bake that has just enough crunch and tons of hearty ingredients. SIDE Sautéed Brussels Sprouts with Apple Cider-Maple-Garlic Vinaigrette Pomegranate arils, pumpkin seeds, and goat cheese mix together with Brussels sprouts to pack a punch of flavor that will have you reaching for seconds. SNACKS Carrot Yogurt Dip with Toasted Cumin and Fennel Seeds You won’t believe the delicious combination that carrots and fennel seeds create. Make sure to have a variety of vegetables on hand for dipping! Dried Pear,…

Stilton Tomato Salad with Pickled Onions Makes 8 servings Heirloom, beefsteak, cherry, or plum tomatoes—choose whatever looks the best and most ripe. A high-quality, fruitful extra-virgin olive oil makes this dish sing. ¾ cup red wine vinegar¼ cup water1 tablespoon granulated sugar1½ teaspoons kosher salt, plus more to taste½ medium red onion, sliced3 pounds assorted heirloom tomatoes, sliced Ground black pepper, to taste3 tablespoons extra-virgin olive oil⅓ cup sliced fresh basil leaves4 ounces Stilton cheese, crumbled 1. In a small bowl, stir together vinegar, ¼ cups water, sugar, and salt until sugar and salt have dissolved. Add onion; let stand, stirring occasionally, until wilted and pickled, 1 to 2 hours. Cover and refrigerate for up to 2 days, if desired. 2. Arrange tomatoes on a large serving platter. Season generously…

Moroccan Chicken Stew Makes 8 servings Give weeknight meals an exotic update with ras el hanout, an aromatic spice blend that’s a staple in Moroccan cuisine. You’ll see why this spice loosely translates to “top of the shelf” when you take a bite out of this top-of-the-line dinner. 8 bone-in skinless chicken thighs (about 4 pounds)4½ teaspoons kosher salt, divided3 tablespoons vegetable oil, divided4 cups (⅓-inch-thick) sliced red onion6 cloves garlic, minced2½ tablespoons ras el hanout1 (28-ounce) can diced tomatoes, undrained¾ cup water3 tablespoons honey1 cup dried apricots, halved½ (15-ounce) can chickpeas, rinsed and drained (about ¾ cup)Garnish: chopped toasted blanched almonds, fresh parsley leaves, chopped pitted green olives 1. Pat chicken dry with paper towels, and sprinkle with 2½ teaspoons salt. In a large Dutch oven, heat 2 tablespoons…

Grilled Halloumi with Baba Ghanoush and Dukkah Makes 4 to 6 servings If you haven’t tried halloumi, you should give this recipe a test drive. Halloumi is a semihard, brined Greek cheese made from a mixture of goat’s milk and sheep’s milk. For this recipe, chef Thea Baumann, contributor to the hub of healthy wellness Goop, tops herhalloumi with baba ghanoush and dukkah, an Egyptian spice mixture. Baba Ghanoush: 1 medium eggplant Zest and juice of 1 lemon1 medium clove garlic, grated1 tablespoon tahini3 tablespoons olive oil, plus more for brushing and drizzlingSalt Dukkah: ½ cup peeled hazelnuts, finely chopped2 tablespoons sesame seeds¼ teaspoon ground cumin¼ teaspoon ground coriander Salt 1 (8.8-ounce) package halloumi cheese, cut into ½-inch slices Torn fresh mint leaves 1. Make the Baba Ghanoush: Place the…

Blueberry and Almond Breakfast Cookies Makes about 12 Say goodbye to morning stress! Prepare a batch of these hearty cookies and start your day with the flavors of fresh blueberries, crunchy almonds, and a hint of vanilla. 2 cups (180 grams) oat flour*1 cup (113 grams) slivered almonds, toasted, cooled, and divided1 teaspoon (5 grams) baking powder¾ teaspoon (2.25 grams) kosher salt¾ teaspoon (1.50 grams) ground cinnamon⅔ cup (147 grams) firmly packed light brown sugar½ cup (113 grams) unsalted butter, melted and slightly cooled2 large eggs (100 grams), room temperature2 teaspoons (8 grams) vanilla extract1 cup (170 grams) small fresh blueberries 1. Preheat oven to 350°. Line 2 large baking sheets with parchment paper. 2. In a large bowl, whisk together oat flour, ⅔ cup (75 grams) almonds, baking powder,…

Coffee Tequila Manhattan Makes 2 servings In this winter sipper, the rich and silky chocolate-coffee tequila mingles with the smoky and herbal barrel-aged tequila to create a perfectly moody cocktail. 3 ounces barrel-aged tequila*2 ounces sweet vermouth1 ounce dark cocoa-coffee tequila*4 dashes angostura bittersGarnish: candied cherries 1. In a cocktail pitcher, stir together barrel-aged tequila, vermouth, coffee tequila, bitters, and ice until chilled, about 15 seconds. Strain into two chilled rocks glasses over ice. Garnish with cherries, if desired. *We used Hornitos Black Barrel Tequila and Patrón XO Cafe Dark Cocoa. PRO TIP This cocktail is great for mixing in large batches. Stir together all ingredients with ice, and strain into an airtight container. Seal, and refrigerate until ready to serve.…

TIFFANI THIESSEN @tiffanithiessen “My cooking resolution for 2019 is to conquer the turducken!” Tiffani Thiessen has a long list of acting credits that include Saved By The Bell and Beverly Hills 90210. In 2009 Tiffani produced her cooking show for Cooking Channel/Food Networked titled Dinner at Tiffani’s which aired for three seasons. She currently stars in the Netflix series Alexa & Katie. Tiffani just published her first cookbook, Pull Up A Chair (Houghton Mifflin Harcourt, 2018). She resides in Los Angeles with her husband, Brady Smith, and her two children, Harper (7) and Holt (2). ERIN CLARKSON @cloudykitchen “My cooking resolution is to learn how to pickle and can so that I can preserve the best of the seasonal vegetables to use year-round! That, and getting over my fear of…

Classic Guacamole Makes 1¼ cups We’ve given you all the tools you’ll need to create this addicting crowd favorite, and even some new ways to flavor it that will keep you coming back for more. 2 large ripe avocados, halved and pitted2 tablespoons minced red onion, rinsed1 tablespoon chopped fresh cilantro2 teaspoons fresh lime juice½ teaspoon kosher salt½ teaspoon minced garlicGarnish: chopped fresh cilantro 1. Scoop avocado pulp into a large bowl. Using a potato masher or fork, mash avocado to desired consistency. Gently stir in onion, cilantro, lime juice, salt, and garlic. Garnish with cilantro, if desired. Bacon and Cotija Guacamole Using Classic Guacamole as the base, stir in 4 slices cooked and crumbled bacon and 2 tablespoons crumbled Cotija cheese. Garnish with additional cooked and crumbled bacon and…

Chicken Saltimbocca with Broccolini, Shallots, and Portobello Mushrooms Makes 4 servings “Saltimbocca” in Italian translates to “jumps in the mouth.” One bite of this delectable dish and you’ll surely understand why. Our version swaps chicken for traditional veal in this super simple, weeknight friendly meal. ¾ pound fresh Broccolini1 (6-ounce) package fresh portobello mushroom caps, cut into ½-inch slices4 medium shallots (about 4 ounces), halved3 tablespoons vegetable oil1 teaspoon kosher salt1 teaspoon dried Italian seasoning1 teaspoon ground black pepper, divided4 boneless skinless chicken cutlets (about 1½ pounds)8 fresh sage leaves8 thin slices prosciutto (about 4 ounces)Garnish: balsamic vinegar, crushed red pepper 1. Preheat oven to 425°. Line a 17½x12½-inch rimmed baking sheet with parchment paper. 2. Trim and discard bottom 1 to 2 inches of Broccolini stems; cut remaining Broccolini…

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. • Complete step 1 of Big Batch Classic Martinis (can even be done up to 2 weeks in advance). • Salt and chill the tri-tip steak. Night Before • Wash and cut vegetables, toast fresh breadcrumbs, and cook bacon for the Wedge Salads. Refrigerate all until ready to use. • Whip up and refrigerate the Bloody Mary Cocktail sauce, Scallion Sour Cream, and Yogurt Ranch Dressing. Morning Of • Make the cherry topping for the…

Grain Salad with Greek Yogurt-Meyer Lemon Dressing Makes 4 servings Meet your new go-to grain bowl. It’s packed with protein from walnuts, chickpeas, and a trio of grains, and contains just the right amount of sweetness and tang from golden beets, fresh mint, and hefty dollops of this creamy yogurt-based dressing. 1 cup super grain blend*2 cups water2 medium gold or yellow beets, peeled and cut into ½-inch wedges (about 8 ounces)¾ cup canned chickpeas, drained and rinsed2 tablespoons fresh Meyer lemon juice2 tablespoons olive oil½ teaspoon kosher salt¼ teaspoon ground black pepper6 cups loosely packed fresh arugula½ cup chopped toasted walnuts3 tablespoons chopped fresh mintGreek Yogurt-Meyer Lemon Dressing (recipe follows) 1. In a fine-mesh sieve, rinse grain blend under cold running water until water runs clear; drain. 2. In…