Cuisine at Home – May 2018 by bao vu

Enjoy

FREE Cuisine eRecipes! Beautiful color photographs of every recipe Step-by-step instructions to guarantee success Plus: Test kitchen tips & tricks (Use a melon baller to easily scoop out avocado into perfectly bite-sized pieces for salads)

bold NEW look â&#x20AC;&#x201D; wi t h fresh, flavorful fl avorful recipes!

the perfect steak Steven Raichlen's Project Fire page 30

HOT-OFF-THE-GRILL APPETIZERS SUPERFOOD SALADS SEASONAL SIDE DISHES

Casual +Weeknight Meals

Issue No.129 May/June 2018 CuisineAtHome.com

AT HOME

NO. 129 MAY | JUNE 2018

features

on the Cover

THE REGULARS

4 From the Editor

Project Fire

Korean Appetizers

6 Tips From our Readers

With grilling season upon us, a new book is on the scene and ready to change the way you think about this favorite technique. Grilling guru, Steven Raichlen, knows a thing or two about cooking with flames, and his new book aims to prove that.

Heat and spice, and everything nice, sums up this appetizer and drink menu. Whether you’re hanging out on the deck, or throwing a party, you’ll have every reason to celebrate the season with friends and family — a fire pit is optional.

Dry-Brined Peppered Filet Mignons and Cutting Board Sauce, pages 32 & 33 Recipes: Steven Raichlen Photographer: Chris Hennessey Food Stylist: John Kirkpatrick Art Direction: Brianna Greene

C U I S I N E AT H O M E .CO M

8 In the Now 46 Ask the Editors 66 Visual Index

“My favorite type of entertaining is easy and creative, but most of all flavorful. This Korean-inspired appetizer menu with a fresh cocktail is my idea of perfect party fare.” — Maddy Bendgen

departments 10 Cuisine Tonight: Rotisserie Chicken

40 Faster with Fewer: Summer Sides

Make weeknights easy. Stop at the store, grab a chicken, choose a recipe, and dinner is ready in a flash.

Pretty enough for company, easy enough for every day, these sides celebrate garden-fresh produce.

16 Healthy Cuisine: Superfood Salads

44 Seasonal Kitchen: Arugula

Skip the fad diets, and stick to foods that are proven to be good for you with these all-in-one meals.

Learn all about this peppery salad green, then turn it into a flavorful emerald-green pesto.

20 Test Kitchen Favorites: Mother’s Day

48 Grand Finale: Key Lime Cheesecake

Show Mom you care with this Mexican-inspired brunch that’s stunning, yet easy to throw together.

With one bite of this tart key lime cheesecake you’ll feel like you’ve been transported to sunny Key West.

24 I in 4: Strawberries

51 Members Section: Menus for Two

Load up on one of the season’s pure pleasures — strawberries. These recipes make them shine.

Cooking for two can be a challenge, but this collection delivers perfectly portioned meals just for you.

28 Cuisine Class: Steeling Learn how to keep your knives sharper longer by the simple act of steeling on a regular basis.

ISSUE 129

JUNE 2018

from the managing editor

t’s early summer and the earth is abuzz with

Now, take a look at the Cuisine at Home staff.

change. And here at Cuisine at Home, we’ve

As a team, we are dedicated to providing you with

been active, too. We were on a mission to

creative and inspiring recipes, gorgeous food

update the look and feel of the magazine, starting

photos, and clear, detailed instructions to,

by redesigning our logo and layouts. I think the

hopefully, teach you something and make your

art staff really nailed it!

cooking experience a success.

There’s also a new department called “In the

We’ve been working overtime to get this issue

Now.” It’s all about new ingredients, books, tools,

into your hands and hope you like what you see.

and anything else that’s currently trending. Some

Please let us know what you think of it. Just go to

of you requested that we add total sugar amounts

www.cuisineathome.com and click on the survey

to our nutritional analysis, so we did. Yes, change

link. With the magazine in hand, answer a few

can be hard, but don’t worry — the magazine is still

questions. We’d love to hear from you. And

full of the recipes, tips, and techniques you love.

thanks for being a loyal subscriber. KIM SAMUELSON MANAGING EDITOR

TAKE A SEAT AT OUR TABLE

C U I S I N E AT H O M E .CO M

@cuisineat homemagaZine

@cuisineat home

pin t erest.com/cuisineat home

CUISINE AT HOME DO YOU PLAN YOUR TRIPS AROUND FOOD? WE DO! Not surprising, we’re a little food obsessed. Whenever we get the opportunity to eat out, or to travel, we jump at the chance — with food in mind, of course! We savor meals with friends and family, and imagine you do, too. We’re sharing a few of our recent memorable food experiences, and wonder what are some of yours? Jump on over to Facebook or Instagram and share them with us using the hashtag #willtravelforfood.

MANAGING EDITOR

Kim Samuelson SENIOR EDITORS

Pamela Killeen Haley J. Wilson ASSISTANT EDITOR

Lauren Grant ART DIRECTOR

Kristen Anderson ASSISTANT ART DIRECTOR

Teresa Laurenzo SENIOR GRAPHIC DESIGNER

Brianna Greene TEST KITCHEN MANAGER

John Kirkpatrick SENIOR TEST KITCHEN ASSOCIATE

Robin Zimmerman TEST KITCHEN ASSOCIATE

Madalyn Bendgen SENIOR PHOTOGRAPHER

Chris Hennessey SENIOR IMAGE SPECIALIST

Allan Ruhnke PRODUCTION ASSISTANT

Minniette Johnson

As a mother, it’s rare when Haley gets a night out. But recently she ate at Proof, the restaurant where her husband, three-time James Beard nominee, is chef and owner. Best dish? His octopus with smoked bone marrow and black garlic aioli — OMG.

Can you guess where Kristen took her daughter, Sydney, on a recent gastronomic pilgrimage? Hint: they went to the Windy City to a place known for its modern, innovative cuisine. If you guessed Alinea, you’re right. It was truly a wild and wonderful meal!

VICE PRESIDENT, GENERAL MANAGER

Peter H. Miller, Hon. AIA PUBLISHER

Steven Nordmeyer MANAGING DIRECTOR CLIENT SOLUTIONS

Dean Horowitz FOUNDING EDITOR

Donald B. Peschke HOW TO REACH US CuisineAtHomeCustomerService.com VIEW your account information RENEW your subscription VIEW/RENEW your gift subscriptions CHECK on a subscription payment PAY your bill CHANGE your mailing or email address TELL US if you’ve missed an issue OR WRITE, CALL, OR EMAIL: Customer Service P.O. Box 842 Des Moines, IA 50304-0842 (800) 311-3995, weekdays subscriptions@augusthome.com

John’s totally into music (and his wife’s an incredible blues singer), so of course he trekked to Music City. Though it was the monkey bread at Henrietta Red that was the highlight of his trip — it’s the apex, epitome, the acme of all monkey breads.

“What happens in Vegas, stays in Vegas.” Right? That’s not the case around here. Robin can’t stop talking about the southern comfort she experienced at Yardbird when she recently traveled there with her daughter, Julie.

Cuisine at Home® (ISSN 1537-8225) is published bi-monthly by Cruz Bay Publishing, Inc., 2143 Grand Avenue, Des Moines, IA 50312. Cuisine at Home® and Cuisine® are trademarks of Cruz Bay Publishing, Inc. ©Copyright 2018 Cruz Bay Publishing, Inc. All rights reserved. Single copy: $7.95. Periodicals postage paid at Des Moines, IA and at additional mailing offices. Postmaster: Send change of address to Cuisine at Home®, P.O. Box 37274, Boone, IA 50037-0274. Canadian Subscriptions: Canada Post Agreement No. 40038201. Canada BN 82564 2911 RT. Send change of address information to P.O. Box 881, Station Main, Markham, ON L3P 8M6. Printed in U.S.A.

PRESIDENT & CEO Andrew W. Clurman SENIOR VICE PRESIDENT, TREASURER & CFO Michael Henry CHIEF INNOVATION OFFICER Jonathan Dorn VICE PRESIDENT, AUDIENCE DEVELOPMENT Tom Masterson VICE PRESIDENT, CONTROLLER Joseph Cohen VICE PRESIDENT OF PEOPLE & PLACES JoAnn Thomas AIM BOARD CHAIR Efrem Zimbalist III

ISSUE 129

JUNE 2018

tips from our readers

1 WHISK IT I love making pies, but I don’t have a pastry blender, and haven’t had much luck with using a fork or two knives. So I tried using my whisk and it works! With up, down, side-to-side motions, making pastry is as easy as pie. LINDA KESTER SNELLVILLE, GA

C U I S I N E AT H O M E .CO M

2 french (fry) omelets When I want a potato and cheese omelet, I don’t always have time to peel and cook the potatoes. That’s when I turn to frozen french fries. I simply defrost fries in the microwave, cut them into pieces, then sauté them in a little butter. In no time they’re ready to add to my omelet. CHRISTINE WALSH CHESAPEAKE, VA

3 LOVE ME TENDER Fresh asparagus is my favorite spring vegetable, but snapping off the “woody” ends seems so wasteful to me. Instead, I use my vegetable peeler to peel the tough, outer skin away, leaving more of the now tender stem to enjoy. DONA MARTIN ROSEBURG, OR

RECEIVE UP TO $100 FOR YOUR BEST TIP Do you have an interesting solution to a cooking dilemma? We’d like to hear from you! Send us your clever culinary tip by mail or email. Please include your name, home address, and phone number. We’ll pay you up to $100 if we select your tip.

Mail: Cuisine at Home Tips Editor 2143 Grand Avenue Des Moines, IA 50312

Email: CuisineAtHome @CuisineAtHome.com

DATE ME Cleaning out the refrigerator for my elderly father, I discovered many items past their prime. The expiration dates are often too small for him to easily read. Now when I bring him new groceries, I write the expiration date in large, easy-to-read numbers on them with black marker. Dad doesn’t have to search for his glasses to check for dates, and no more food goes to waste.

BATTER UP A chopstick works wonders at keeping a measuring cup from slipping into pancake batter. Just balance it on the side of the bowl — no more mess. LORA WILDHARBER KENNESAW, GA

BARBARA WHITE LAKE ANN, MI

ISSUE 129

JUNE 2018

in the now w h at ’ s h a p p e n i n g i n f o o d

EDIBLE FLOWERS If you’re an avid restaurant-goer, or food blog follower, you know how popular edible flowers have recently become. They’re everywhere, topping tacos, soups, salads, and cakes alike. So how do you know which flowers are safe for consumption? Here’s a list of common edible flowers that are easiest to locate at grocery stores and farmers’ markets:

When buying edible flowers, be sure to get them from the produce section of the store, not the florist, as those flowers are often sprayed with chemicals and pesticides. Look for petals that are bright in color, and lively in texture. Avoid any flowers that

• Lavender • Zucchini Blossoms • Pansies • Orchids (shown here) • Roses • Violets • Marigolds (Calendula) • Nasturtiums • Chive Blossoms • Carnations

C U I S I N E AT H O M E .CO M

look damp, droopy, or discolored. And since they’re delicate, try to use them within two days of purchasing to ensure the highest quality. To store, layer flowers between damp paper towels in an airtight container in the fridge.

Skip the Straw, Not the Drive-Thru

MATCHA LATTES It’s hard not to see a matcha latte on Instagram or cafe menus these days. So what’s the secret to getting that vibrant color in a cup? That’s the thing — there is no secret. All you need is ceremonialgrade matcha (preferred for lattes over culinary grade for its sweeter flavor), honey, and milk. Sift matcha into a mug, whisk in 1 Tbsp. each hot water and honey, then stir in 1 cup hot milk. EVERYTHING SPICE ON EVERYTHING It seems Everything Spice is nearly unavoidable these days. No longer is it only reserved for bagels, it’s now sprinkled on everything from avocado toast, to soups, roasted veggies,

popcorn, and more. Although this savory seasoning is available for purchase at most grocery stores, Everything Spice can easily be made at home, too. Here’s Cuisine’s Everything Spice Blend: 2 Tbsp. dried minced garlic, 2 Tbsp. dried

Up to 500 million plastic straws are used, and thrown away, every day in the U.S. Although these tiny tubes of plastic are recyclable, once they’ve been used they’re often tossed, and eventually end up in our oceans. Falling on the fourth Friday of every February, this year’s National Skip the Straw Day was a big one. Instead of gladly accepting straws at coffee counters and fast food joints, activists politely declined and opted for a reusable straw, or no straw at all. If you’re interested in joining the movement to reduce waste, skip the plastic straw and opt for a reusable one, like these metal straws or glass ones. They can be found on Amazon and at Crate & Barrel. B l

onion flakes, 1 Tbsp. poppy seeds, 1 Tbsp. toasted sesame seeds, and 1 tsp. kosher salt. Simply combine the seasonings and store in an airtight container.

ISSUE 129

JUNE 2018

cuisine tonight Weeknight Menus

ROTISSERIE

CHICKEN

REVAMP Looking to streamline your weeknight cooking without sacrificing flavor? Grab a rotisserie chicken and one of these three creative recipes, and youâ&#x20AC;&#x2122;ll have a delectable dinner in less than an hour.

Buffalo Chicken & Bacon Flatbread Pizzas To ensure the flatbreads stay crisp, use a light hand when topping the pizzas. But don’t worry. With toppings this flavorful, there’s no skimping on big flavor. Makes 4 servings Total time: 45 minutes COOK:

strips thick-sliced bacon, diced

HEAT: 1/2 1/4

2 2 2

cup hot sauce (such as Frank's) cup honey Tbsp. unsalted butter tsp. fresh lemon juice cups shredded rotisserie chicken

BAKE:

flatbreads (such as Flatout Artisan Thin Pizza Crust)

COMBINE:

1 1/4

cup each shredded sharp white Cheddar and Monterey Jack cheese cup thinly sliced red onion Chopped fresh parsley Blue Cheese Dres right)

Preheat oven to 425°. Cook bacon in a skillet until crisp; transfer to a paper-towellined plate. Heat hot sauce, honey, butter, and lemon juice in a saucepan over medium until butter melts and sauce is simmering; stir in chicken. Bake flatbreads on two baking sheets until crisp, 3–4 minutes per side. Combine Cheddar and Jack cheese. Top flatbreads with half the cheese mixture, then the Buffalo chicken, bacon, onion, and remaining cheese mixture. Bake pizzas until cheese melts and is bubbly, about 5 minutes. Top pizzas with parsley; serve with dressing. Per serving: 646 cal; 32g total fat (16g sat); ol; 1907mg sodium; 45g carb (2g fiber, total sugars in

Flatbread act A thin crust is the pe ect base for these flatbread zzas. If you can find it, lo f Flatout Artisan Thi Pizza Crust. And f the crispiest Buff o pizza, follow the king instructions abo . Flatout makes a few fla ors (and several other p ucts). this recipe, Rus c White recommended. But, if you can’t find Flatout br nd, use any th , artisan-style ust.

Celery Salad with blue cheese dressing Makes 4 servings (6 cups salad + 11/2 cups dressing) Total time: 30 minutes FOR THE DRESSING, PULSE:

1 1/2 1/4 1 1

cup crumbled blue cheese cup sour cream cup each mayonnaise and buttermilk Tbsp. white wine vinegar tsp. Worcestershire sauce Salt and black pepper to taste

FOR THE SALAD, TOSS:

21/2 cups bias-sliced celery 21/2 cups thinly sliced endive (about 2 heads) 1 cup loosely packed celery leaves 1/2 cup chopped walnuts, toasted 1/4 cup thinly sliced red onion For the dressing, pulse blue cheese, sour cream, mayonnaise, buttermilk, vinegar, and, Worcestershire in a mini food processor until a little chunky; season with salt and pepper. For the salad, toss celery, endive, celery leaves, walnuts, and onion with desired amount of dressing. Serve any remaining dressing with flatbread pizzas or reserve for another use. Per serving (with 2 Tbsp. dressing): 204 cal; 18g total fat (4g sat); 17mg chol; 232mg sodium; 7g carb (3g fiber, 3g total sugars); 6g protein

ISSUE 129

JUNE 2018

cuisine tonight

Vietnamese Chicken Salad With inspiration taken from the classic Vietnamese sandwich, the bánh mì, this simple chicken salad comes together quickly, and tastes a bit exotic. Makes 4 servings (3 cups) Total time: 30 minutes WHISK: 3/4

3 1 1 2 2 2

cup mayonnaise Tbsp. minced shallots Tbsp. chili garlic sauce Tbsp. sugar tsp. grated fresh ginger tsp. fish sauce Minced zest of 1 lime tsp. fresh lime juice Salt to taste

SPREAD:

Whisk together mayonnaise, shallots, chili garlic sauce, sugar, ginger, fish sauce, zest, and lime juice; season with salt. Spread 1 Tbsp. mayonnaise mixture onto cut sides of each croissant. Combine chicken, mint, carrot, and remaining mayonnaise mixture; serve on croissants with romaine. Per serving: 732 cal; 49g total fat (12g sat); 142mg chol; 1000mg sodium; 33g carb (3g fiber, 10g total sugars); 38g protein

croissants, split (or 1 baguette)

1/4 1/4

The best (and fastest) way to slice the cucumbers and carrots for this recipe is with a mandoline. Makes 4 servings (about 5 cups) Total time: 30 minutes WHISK:

COMBINE:

Cucumber & Carrot Salad

1/4

cups diced rotisserie chicken cup chopped fresh mint cup shredded carrot Romaine lettuce

4 1

cup fresh lime juice tsp. sugar Tbsp. canola oil

TOSS:

4 1 1/3

cups seeded and thinly sliced English cucumbers cup thinly sliced carrots cup thinly sliced shallots Salt to taste cup chopped fresh mint

Fusion Food F

1/2

Since Vietnam w was formerly a French colony, its cuisine exhibits many French influences. So it’s only his Vietnamesenatural to pair th inspired chicken salad with some type of French bread — either a croissantt or a baguette works peerfectly here. If using a baguette, halve hwise, quarter it it length crosswisse, then tear out some of o the soft bread in the center to make om for the flavorful roo chicken salad.

Whisk together lime juice, sugar, and oil for the dressing. Toss cucumbers, carrots, and shallots with dressing; season with salt. Let salad sit at least 20 minutes, tossing occasionally. Stir mint into salad just before serving.

Per serving: 84 cal; 4g total fat (0g sat); 0mg chol; 24mg sodium; 13g carb (3g fiber, 7g total sugars); 2g protein

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JUNE 2018

cuisine tonight

Mexican Chicken Soup In the Yucatan Peninsula of Mexico, this soup goes by the name of caldo Xochtil [so-chat-l], which means “princess flower” in the Mayan culture. Makes 4 servings (7 cups) Total time: 30 minutes SWEAT:

2 1 2 2

cups diced white onions Tbsp. olive oil Tbsp. minced fresh oregano Tbsp. minced fresh garlic

ADD:

4 4

cups low-sodium chicken broth Roma tomatoes, diced (about 2 cups)

STIR IN:

2 1/2

1 2

1 1/2

cups shredded rotisserie chicken cup chopped fresh cilantro serrano chile, thinly sliced Tbsp. fresh lime juice Salt and black pepper to taste avocado, diced cup crumbled Cotija or feta cheese

Sweat onions in oil in a pot over medium-low heat, covered, until softened, 5 minutes. Stir in oregano and garlic; cover and sweat until fragrant, 3 minutes. Increase heat to medium-high. Add broth and tomatoes; bring soup to a boil. Reduce heat to medium; simmer soup 5 minutes. Stir in chicken, cilantro, serrano, and lime juice; season soup with salt and pepper. Serve soup with avocado and Cotija. Per serving: 299 cal; 14g total fat (2g sat); 60mg chol; 134mg sodium; 18g carb (6g fiber, 6g total sugars); 27g protein

Black Bean & Mango Salad The best way to determine if a mango is ripe is to smell it. If it’s fragrant and perfumy, it’s ready. Makes 4 servings (2 cups) Total time: 20 minutes WHISK: 1/4

2 1 1

cup fresh lime juice Tbsp. honey Tbsp. minced chipotle in adobo sauce Tbsp. olive oil Salt and black pepper to taste

TOSS:

1 1 1/2 1/4

Fresh Oregano Meaning “joy of the mountain” in Greek, this herb is a member of the mint family and is a cousin to both marjoram and thyme. It has a strong, pungent flavor and benefits from being cooked, rather than being added at the end of cooking, like many other fresh herbs. For this recipe, stir the oregano in once the onions soften.

can black beans (15 oz.), drained and rinsed fresh mango, diced cup fresh cilantro leaves cup minced red onion

Whisk together lime juice, honey, chipotle, and oil for the dressing; season with salt and pepper. Toss beans, mango, cilantro, and red onion with dressing. Per serving: 206 cal; 4g total fat (1g sat); 0mg chol; 396mg sodium; 40g carb (7g fiber, 21g total sugars); 7g protein

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HE A LT H Y CUISINE Delicious & Nutritious

BUZZING ABOUT

SUPERFOODS

There always seems to be a fad in the health world, which can make eating well confusing at times. So when you’re feeling overwhelmed with information, turn to these salads chock full of good-for-you ingredients. They’re sure to leave you feeling satisfied and well-nourished. Plant Power Salad For quick prep, you can make the pickled beets ahead of time. Just know, the earlier you make them, the more “pickled” they become. Makes 4 servings Total time: 20 minutes FOR THE PICKLED BEETS, DRIZZLE:

1 1 1/2 1 1/2 1/4

lb. golden beets, trimmed (about 2 large) tsp. extra-virgin olive oil cup distilled white vinegar Tbsp. honey tsp. kosher salt tsp. black pepper

FOR THE SALAD, TOSS:

1 2 1 1 1/2 1/2

pkg. super greens mix or baby kale (5 oz.), such as Organic Girl cups cooked red quinoa pint fresh blueberries bunch scallions, trimmed and bias-sliced cup torn fresh basil cup roughly chopped roasted and shelled pistachios Tbsp. hemp hearts

FOR THE DRESSING, WHISK: 2 /3 1/4

1 1 1

cup plain full-fat Greek yogurt cup each fresh lemon juice and extra-virgin olive oil Tbsp. culinary-grade matcha tsp. grated fresh garlic tsp. honey Salt and black pepper to taste

Preheat oven to 400°. For the pickled beets, drizzle beets with oil, then wrap each in foil, and roast until fork-tender, about 45 minutes. Let beets cool slightly, then remove foil and rub off skins. Cut beets into 1/4-inch pieces. Whisk together vinegar, honey, salt, and pepper. Stir in beets, cover, and chill at least 1 hour. For the salad, toss together greens, quinoa, blueberries, scallions, basil, pistachios, and hemp hearts. Drain beets and add to salad. For the dressing, whisk together yogurt, lemon juice, oil, matcha, garlic, and honey; season with salt and pepper. Drizzle dressing over salad. Per serving: 538 cal; 28g total fat (4g sat, 15g mono, 4g poly); 2mg chol; 444mg sodium; 59g carb (10g fiber, 25g total sugars); 17g protein; 4mg iron; 77g calcium

C U I S I N E AT H O M E .CO M

HEMP HEARTS Containing a hefty amount of protein, fiber, and amino acids, and a combination of omega-3 and omega-6 fatty acids, these little seeds are a healthful addition to just about any meal. For the most benefit, add them to a plant-heavy meal or salad as they contain nearly all 22 amino acids, including many of the essential amino acids.

HE A LT H Y CUISINE

WHEN YOU HEAR THE TERM “SUPERFOODS” do you find yourself wondering what they truly are? Maybe you question whether they’re worth paying the high price. Or you understand they’re good for you but aren’t sure they’ll satisfy you. That’s where these two flavor- and nutritionpacked meals come into play. Not your typical “salads,” these recipes are bound to redefine what you think of superfoods and how to put them to good use.

Sure, a couple of these ingredients may be a little pricey, but their health benefits outweigh the expense. And incorporating superfoods into your diet adds value. Some ingredients, like hemp hearts, quinoa, and furikake have a long shelf life, and a little goes a long way. And take note of the more common ingredients, like yogurt, spinach, brown rice, and beets — each adds a healthy dose of vitamins and minerals without an excessive price tag.

HEMP HEARTS

FURIK AKE

B LU E B E R R I E S

R E D Q U I N OA

fiber + protein + fatty acids

vitamin a + vitamin c + copper

manganese + vitamin k + vitamin c

protein + fiber + amino acids

OGURT

ppro rootei teinn + calcium cal a cium um protein + probiotics

UGULA

vitamin k + antioxidants vviitam am minn c + vitamin

otasssi otass +m

N BE T

la e e

C U I S I N E AT H O M E .CO M

vitamin b12 + omega-3 + vitamin d

AME

i + fiber f b + iron fi i protein

P I S TAC H I O S

protein + fiber + potassium

S IN

BABY K AL

vitamin a + vitamin k + vitamin c

antioxidants + fiber + vitamin c

B OW N

calcium + vitamin k + vitamin a

fiber + selenium manga ma ganes ga nesee ne + manganese

CADO

PICKLED GI GER

fiber + folate + potassium

vitamin c + antioxidants + potassium

Of course, there will always be a few ingredients worth splurging on, like wild-caught salmon, pistachios, and matcha (which has a long shelf life too; just be sure to store it in the refrigerator after opening). The Plant Power Salad on page 20 makes use of matcha in a fun, unique way — it’s whisked into a yogurt-based dressing. Matcha adds a shot of antioxidants to an already nutrient-dense salad. With plant protein from quinoa and hemp hearts, a serving of fresh fruit, and dark leafy greens, it just doesn’t get much healthier.

A Hawaiian staple, poke bowls are inherently nutrientpacked. Thanks to heart-healthy fish, vegetables, and seaweed, these bowls are as nutritious as they are satisfying. Salmon, the star of our poke bowl, is another great source of healthy fats. Wild-caught salmon offers a generous amount of omega-3 fatty acids, which have been found to reduce risks of heart disease. Simple and satisfying, the poke bowl is also packed with fiber thanks to the brown rice, edamame, and avocado.

Cuisine Poke Bowl

Note: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illnesses.

Be sure to choose fish labeled as “previously frozen.” This ensures the fish has been frozen to below -4°F, which according to FDA guidelines, is a sufficient temperature to kill parasites. Makes 4 servings Total time: 30 minutes COMBINE: 1/3

4 1 2 1

cup ponzu tsp. honey Tbsp. toasted sesame oil tsp. sesame seeds, toasted Himalayan pink salt to taste lb. previously frozen wildcaught salmon, bones and skin removed, and cut into 3/4-inch cubes

DIVIDE:

3 1 1 4 1 1/2 1/4

cups cooked brown jasmine rice avocado, sliced cup frozen shelled edamame, blanched radishes, thinly sliced small sweet yellow onion (such as Maui), thinly sliced cup pickled ginger cup furikake

Combine ponzu, honey, sesame oil, and sesame seeds in a bowl for the sauce; season with salt. Add salmon, toss to coat, cover with plastic wrap, and chill until ready to serve. Divide rice, salmon (reserve sauce), avocado, edamame, radishes, onion, and ginger among bowls. Drizzle reserved sauce over bowls and sprinkle with furikake.

FURIK AKE Aside from the umami flavor this popular Japanese seasoning adds to dishes, it also offers various nutrients. Thanks to the dried seaweed, furikake is a good source of vitamin B12, fatty acids, and an assortment of minerals.

Per serving: 573 cal; 23g total fat (3g sat, 9g mono, 5g poly); 60mg chol; 1366mg sodium; 93g carb (9g fiber, 12g total sugars); 34g protein; 3mg iron, 54g calcium

When working with raw salmon, be sure that your knife, cutting board, and hands are clean.

If you’re nervous about eating raw fish, or can’t find a reputable source, sear the fish before eating.

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tes t kitchen favorites Motherâ&#x20AC;&#x2122;s Day Brunch

Festive and flavorful, this colorful brunch menu is the perfect weekend surprise. Plus, itâ&#x20AC;&#x2122;s easier to throw together than it looks, so yes, you can make this impressive spread.

AS CONVERSATION AROSE about Mother’s

cooking. Since they’re vegetarian, she stuck to

and Father’s Day in the Test Kitchen, as you might

tradition, recreating this vegetarian menu for you.

expect, the subject of brunch inevitably came up.

These Huevos Rancheros Cups have a lot more

Teresa loves French toast, Haley makes a mean

to them than meets the eye. Filled with zesty

cinnamon roll, and Lauren mentioned that she

beans and tomatillos, then topped with melty

celebrates Mother’s Day each year eating huevos

pepper Jack and a perfectly cooked egg, these cups

rancheros with family and good friends.

are a delightful breakfast package. Lastly, slice

Not only does Lauren enjoy a Mexican feast each year, but her family’s good friends do the

Huevos Rancheros Cups The parbaked, unfilled tortillas can be made up to one day ahead. Just keep them in the muffin tin and cover with foil. Makes 6 servings Total time: 1 hour BRUSH:

6 3

flour tortillas (8-inch) Tbsp. olive oil, divided Salt to taste

MEANWHILE, SWEAT: 1/2 1/2

1 1 11/2

cup diced red onion cup diced poblano chile Tbsp. minced fresh garlic tsp. dried oregano cups diced tomatillos

ADD:

1 1 1/2 1/2 3/4

can pinto beans (15 oz.), drained and rinsed can black beans (15 oz.), drained and rinsed cup low-sodium vegetable broth tsp. minced lime zest cup shredded pepper Jack cheese (3 oz.)

CRACK:

eggs Avocado slices

up an avocado and spoon on some Pico de Gallo Verde, page 23, for a surprise in every bite.

Preheat oven to 350°. Coat the outside of six 6-oz. custard cups with nonstick spray. Brush both sides of tortillas with 1 Tbsp. oil; season with salt. Line 6 cups of a jumbo muffin tin with tortillas; press prepared custard cups inside to set the shape. Bake tortilla cups until beginning to brown, 20 minutes, rotating halfway through. Remove muffin tin from oven; increase temperature to 425°. Meanwhile, sweat onion and poblano in remaining 2 Tbsp. oil in a saucepan over medium heat until softened, about 10 minutes. Stir in garlic and oregano; cook until fragrant, 1 minute. Add tomatillos; cook until they begin to release their liquid. Add pinto beans, black beans, and broth. Cook and mash beans and tomatillos with a potato masher until fairly smooth; stir in zest and season with salt. Remove custard cups from tortilla cups. Scoop 1/2 cup bean mixture into each tortilla cup; top each with 2 Tbsp. cheese and bake until cheese melts, 5 minutes. Crack an egg into each tortilla cup; bake until egg whites are set, 15 minutes. Top Huevos Rancheros Cups with avocado and serve with Pico de Gallo Verde.

Pleat the tortillas so they fit snugly into the muffin tin wells and so they’re the right size for the filling.

Custard cups hold the pleated tortillas in place. Coat bottoms with nonstick spray so they don’t stick.

Per serving: 553 cal; 26g total fat (8g sat); 196mg chol; 1018mg sodium; 59g carb (8g fiber, 4g total sugars); 23g protein

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tes t kitchen favorites

Make it a party Hash browns are a brunch favorite, and for a crowd, Lauren decided to serve them family style. Aside from drying the potatoes (really well), it’s basically hands off, and easy to make. For the best color and texture, peel the potatoes and squeeze out as much liquid as possible. To balance out the savory flavors, a bright, flavorful fruit salad is just what this menu needs. A wonderful harmony of flavors and textures is struck between the four fruits — pineapple, kiwi, mango, and papaya. Plus, just a touch of spice makes this salad super addictive. And as the perfect complement to both the hash brown cake and the huevos rancheros, mix up the refreshing tomatillo pico de gallo. It’s a keeper.

Golden Hash Brown Cake The amount of salt may be surprising, but don’t worry, it helps the potatoes release liquid and most ends up getting squeezed out. Makes 6 servings Total time: 11/4 hours

31/4 lb. russet potatoes, peeled and shredded 2 Tbsp. kosher salt 4 Tbsp. unsalted butter Preheat oven to 425°. Coat the back of a baking sheet with nonstick spray. Toss potatoes with salt; drain in a colander 10 minutes. Dry potatoes in a salad spinner, then remove remaining moisture by thoroughly wringing them out with several changes of kitchen towels. C U I S I N E AT H O M E .CO M

Melt 2 Tbsp. butter in a 10-inch cast-iron skillet over high heat. Add potatoes to skillet, lightly tamp down, and cook 1 minute. Reduce heat to medium-low and cook cake 5 minutes; transfer pan to oven and roast 15 minutes. Flip cake onto prepared baking sheet. Melt remaining 2 Tbsp. butter in skillet and slide cake back in, browned side up; cook over medium-low heat 5 minutes, then transfer to oven and roast 15 minutes. Flip cake onto plate and let rest 5 minutes before serving. Per serving: 262 cal; 8g total fat (5g sat); 20mg chol; 973mg sodium; 44g carb (3g fiber, 2g total sugars); 5g protein

For crisp hash browns, wring the potatoes as dry as you can get them with several kitchen towels.

Spiced Fruit Salad While it may be surprising to see a pinch of cinnamon in this refreshing fruit salad, itâ&#x20AC;&#x2122;s quite popular in Mexican cuisine and fits in well with the menu. Makes 6 servings (8 cups) Total time: 15 minutes TOSS:

2 2 2 2 3 1/8 1/8

cups diced fresh pineapple cups diced kiwi (about 8) cups diced mango (about 2) cups diced papaya Tbsp. minced fresh cilantro tsp. cayenne pepper tsp. ground cinnamon Juice of 1/2 a lime Salt to taste

Toss pineapple, kiwi, mango, and papaya with cilantro, cayenne, cinnamon, and lime juice; season with salt. Per serving: 142 cal; 1g total fat (0g sat); 0mg chol; 165mg sodium; 34g carb (5g fiber, 25g total sugars); 2g protein

QUICK TIP

To make easier work of peeling the kiwi, slice off the ends, then use a spoon to scoop around the skin and remove the flesh.

Pico de Gallo Verde If you like things on the spicy side, donâ&#x20AC;&#x2122;t bother to seed one (or both) of the serranos. Makes 6 servings (3 cups) Total time: 15 minutes MINCE:

3 1/2 2

cups chopped tomatillos cup diced red onion serrano chiles, seeded and chopped

STIR IN: 1/4 1/4

cup minced fresh cilantro cup fresh lime juice Salt to taste

Mince tomatillos, red onion, and serranos in a food processor; transfer to a bowl. Stir in cilantro and lime juice; season with salt. Per serving: 29 cal; 1g total fat (0g sat); 0mg chol; 2mg sodium; 6g carb (2g fiber, 3g total sugars); 1g protein

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1 ingredien t 4 ways Strawberries

B E R RY S TR AWB E R RY Strawberries are ripe for the picking. Sweet or savory, these four recipes deliciously showcase the seasonal gems.

Strawberry Freezer Jam with thyme & black pepper Spread the jam on toast for breakfast, or serve it with a dollop of cream cheese and a sprig of thyme for a quick appetizer. Youâ&#x20AC;&#x2122;ll be glad to have a stash on hand all year long. Makes eight 8-oz. jars Total time: 30 minutes + setting PULSE:

21/4 2 1 1

lb. fresh strawberries, hulled Tbsp. minced fresh thyme Tbsp. minced lemon zest tsp. each kosher salt and freshly ground black pepper

WHISK:

2 1 1

cups sugar pkg. Sure Jell Premium Fruit Pectin For Less or No Sugar Needed Recipes (1.75 oz.) cup water

STIR:

cup light corn syrup

Pulse strawberries in a food processor until nearly smooth; transfer 4 cups to a bowl. Stir in thyme, zest, salt, and pepper. Whisk together sugar and pectin in a saucepan. Stir in water and heat to a boil over medium-high; boil 1 minute, stirring constantly the entire time. Stir pectin mixture and corn syrup into strawberry mixture until well combined, 1 minute. Divide jam among eight 8-oz. jars, leaving 1/4â&#x20AC;&#x201C;1/2 inch of room at the top. Seal jars and leave jam at room temperature overnight, or until set, but no longer than 24 hours. Refrigerate jam up to 3 weeks or freeze for up to 1 year. Thaw jam in refrigerator before using. Per 1 Tbsp.: 18 cal; 0g total fat (0g sat); 0mg chol; 21mg sodium; 5g carb; (0g fiber, 3g total sugars); 0g protein

Prosciutto-Wrapped Pork Tenderloin with balsamic sauce & strawberries Make the sauce while the pork is in the oven. That way, the sauce is ready when the pork is. Makes 4 servings Total time: 45 minutes WRAP:

11/4 lb. pork tenderloin, trimmed and seasoned with salt and black pepper 1 pkg. sliced prosciutto (3 oz.) SEAR:

Tbsp. olive oil, divided

COOK:

2 1 1/2 1 1/4

Tbsp. minced shallots cup balsamic vinegar cup purchased strawberry jam cup hulled and quartered fresh strawberries cup thinly sliced fresh basil

Preheat oven to 400°. Wrap pork with prosciutto, then secure with toothpicks. Tie pork with kitchen string. Sear pork in 2 Tbsp. oil in a sauté pan over medium heat on all sides, about 5 minutes. Transfer pan to oven and roast pork until a thermometer inserted into center registers 145°, 10–12 minutes. Transfer pork to a dish, tent with foil, and let rest 5 minutes. Discard string and toothpicks. Cook shallots in remaining 1 Tbsp. oil in a saucepan over medium heat until softened, 2 minutes. Add vinegar, increase heat to high, and bring to a boil. Reduce heat to medium and simmer vinegar until reduced by one-third, about 10 minutes. Whisk in jam until dissolved; remove from heat and season sauce with salt and pepper. Serve pork with sauce, fresh strawberries, and basil. Per serving: 454 cal; 16g total fat (3g sat); 109mg chol; 666mg sodium; 39g carb (1g fiber, 35g total sugars); 36g protein

To secure the prosciutto to the tenderloin, first use toothpicks, then tie with kitchen string.

Adding strawberry jam to the sauce not only enhances the flavor, but it helps thicken the sauce as well. ISSUE 129

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1 ingredien t 4 ways Strawberries & Shortcakes with mascarpone whipped cream Makes 6 servings (6 shortcakes) Total time: 45 minutes + chilling

FOR THE STRAWBERRIES, COMBINE:

8 2 1/4

FOR THE SHORTCAKES, PULSE

2 1/4 1 1/8 6 2

3/4 1

cups all-purpose flour cup granulated sugar Tbsp. baking powder tsp. table salt Tbsp. cold unsalted butter, cut into 1/4-inch pieces hard-cooked egg yolks, pressed through a fine-mesh sieve Minced zest of 1 orange cup heavy cream tsp. each pure vanilla and almond extract Tbsp. unsalted butter, melted and slightly cooled Coarse sanding sugar and sliced almonds

oz. fresh strawberries, hulled and sliced Tbsp. each sugar and fresh orange juice tsp. each pure vanilla and almond extract Pinch of table salt

FOR THE WHIPPED CREAM, BEAT: 3/4 1 /2

cup heavy cream cup mascarpone cheese or crème fraîche Tbsp. sugar

For the shortcakes, pulse flour, granulated sugar, baking powder, and salt in the bowl of a food processor to combine. Add cold butter and pulse until mixture resembles coarse meal. Add sieved yolks, zest, cream, vanilla, and almond extract; pulse until a dough forms.

Turn dough out onto a lightly floured work surface, and knead 2–3 times until smooth. Pat into a 1-inch-thick round. Using a 3-inch-round cutter, cut out 6 shortcakes, rerolling as needed; transfer to a parchment-lined baking sheet and chill at least 30 minutes or up to 2 hours. Preheat oven to 350°. Brush shortcakes with melted butter and sprinkle with sanding sugar and almonds. Bake shortcakes until golden brown, 22–24 minutes, rotating halfway through. For the strawberries, combine strawberries, sugar, orange juice, vanilla, almond extract, and salt; let sit at least 10 minutes to macerate. For the whipped cream, beat cream, mascarpone, and sugar with a hand mixer in a chilled bowl until stiff peaks form. To assemble, halve shortcakes and place bottoms on serving dishes. Pipe or spoon whipped cream over bottoms of shortcakes, spoon strawberries and juices over whipped cream, and top with remaining shortcake halves. Per serving: 642 cal; 47g total fat (28g sat); 210mg chol; 356mg sodium; 48g carb (2g fiber, 16g total sugars); 8g protein

S AV E D B Y THE YOLKS This old-school — yet somewhat unknown — technique of adding cooked egg yolks to biscuit dough creates ultratender biscuits. How? Cooked egg yolks add additional fat and inhibit some of the gluten development, which creates the perfect biscuit — just enough structure without any toughness.

Strawberry-Rhubarb Syrup Skip commercial fruit-flavored sodas and make your own. Who knew it could be this easy? Makes 3 cups syrup Total time: 45 minutes + cooling COMBINE:

11/4 lb. fresh strawberries, hulled and halved 1 lb. chopped fresh or frozen rhubarb 11/2 cups sugar 11/2 cups water STIR IN:

Tbsp. fresh lemon juice

Combine strawberries, rhubarb, sugar, and water in a pot; heat over medium until fruit is soft, stirring occasionally, about 25 minutes. Let syrup come to room temperature, then strain through a fine-mesh sieve into a bowl (do not press). Discard solids. Stir in lemon juice. Store syrup in an airtight container in the refrigerator for up to two weeks. Per 1 Tbsp.: 26 cal; 0g total fat (0g sat); 0mg chol; 0mg sodium; 7g carb (0g fiber, 7g total sugars); 0g protein

to make: soda: Combine equal parts syrup and club soda. italian soda: Combine equal parts syrup and club soda, then add a splash of heavy cream or half-and-half. float: Scoop vanilla ice cream into a tall glass. Top with equal parts syrup and club soda.

cuisine class Steeling

STEEL AWAY

WATCH THE VIDEO CUISINEATHOME.COM/EXTRAS

WHEN IT COMES TO KEEPING KNIVES SHARP, nothing is more important than steeling them for preventative maintenance. But what is steeling and how do you do it? Here’s a quick primer. When you buy a set of knives, they cut like a dream. But after a while, they become dull, and slicing becomes next to impossible. Now, steeling won’t make a dull edge sharp, or create a new edge. That entails sharpening your knives, which is another method altogether. But to keep an edge razor-sharp, you need to learn how to steel (or hone) your knives, and do it on a regular basis. Steeling means aligning, or straightening a knife’s edge. Normal wear and tear causes the extreme edge of the blade, called the burr, to curl over on itself. Steeling uncurls the burr so it stays straight and your knife cuts well. Start with new knives or freshly sharpened knives, then get steeling immediately and do it every time you use your knives. C U I S I N E AT H O M E .CO M

REAL STEEL To start steeling, you need a steel (or hone), that 10–12inch metal rod that probably came with your knife set. It’s made of chrome-plated carbon steel. Chrome plating makes the steel harder than the knife. It’s slightly abrasive and helps align the edge of your knife. There are other types of steels, but this is all you really need.

steeling how-to 1

KNIFE CARE

DO’S & DON’TS

• Do steel your knives every time you use them. • Don’t wash your knives in the dishwasher. They can be tossed around and banged against racks and other objects, and the high temperature can damage blades. • Do wash and dry your knives by hand after each use. Plant the steel vertically with its tip anchored on a nonslip surface, like a kitchen towel. 3

Place the knife heel against the top of the steel at a 15–20° angle — a matchbook is a good guide. 4

• Don’t soak knives in bleach water or other chemicals. Even weak cleaners can damage the metal. • Do store your knives in a knife block, on a magnetic strip, or in a plastic knife guard that surrounds the blade. • Don’t leave knives in the sink. It’s not only dangerous to others, but blades can be damaged by hitting the sides of the sink. • Do have your knives professionally sharpened (or sharpen them yourself) when steeling no longer seems to do the trick. • Don’t use knives to open cardboard boxes or plastic jugs.

Slowly and steadily pull the blade toward you and down the steel, like cutting cake. 5

Keep the angle between the blade and steel consistent. This is easiest if the knife is the only thing moving. 6

• Do choose a polypropylene plastic or wooden cutting board. They’re easiest on your knife blades, dulling them more slowly than other materials do, such as hard stones.

S STEELING SOURCES CUISINEATHOME.COM

Work the entire edge of the blade so the knife tip ends at the bottom. Use light, even pressure.

Steel each side 4–5 times, alternating sides. With practice, you’ll get the hang of it. 29

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PROJECT FIRE is the name of Steven Raichlen’s brand new cookbook. at Cuisine at home we couldn’t wait to get our hands on a copy and start cooking from it. And because we love it (and him) so much, we thought we’d share a few of the recipes with you. Beginning with his easy technique for DRY-BRINING FILETS, TO THE INGENIOUS CUTTING BOARD SAUCE, AND THE SWEET and SMOKY EMBER-ROASTED VEGETABLE SALAD, his new book IS A MUST-have FOR GRILLING ENTHUSIASTS or anyone who simply loves to cook.

Dry-Brined Peppered Filet Mignons and cutting Board sauce, pages 32-33

Dry-Brined Peppered Filet Mignons This recipe uses a technique referred to as dry-brining, to give depth of flavor to a cut of steak that’s normally very mild tasting. Makes 4 servings Total time: 30 minutes ARRANGE:

filet mignon steaks (6–8 oz. each; at least 2-inch thick) Kosher salt

DIP: 1/2

Project Fire, Cutting-Edge Techniques and Sizzling Recipes from The Caveman Porterhouse to Salt Slab Brownie S’mores, is Steven Raichlen’s new, indispensable guide to the ever-evolving world of grilling and barbecue, showing us how to unlock mouthwatering, bold flavor with fire. This step-by-step handbook on mastering grilling

cup cracked black peppercorns

For the filets, arrange filets in a baking dish. Generously season filets on both sides with salt. Dry-brine filets in the refrigerator 1 hour, uncovered, turning once. Preheat grill to medium-high. Brush grill grate clean, then brush with oil. Dip each filet in cracked pepper to crust the top and bottom. Arrange filets on grill grate, grill 11/2 minutes, then give filets a quarter turn (rotate 90°) to lay on crosshatch grill marks.

Grill filets until bottom is sizzling and browned, then turn filets and grill other side the same way. Grill filets on the sides, too, to expose all surfaces to the heat. Grill filets to desired doneness, about 3 minutes per side for rare (120–125°), 4 minutes per side for medium-rare (130–135°), and 5 minutes per side for medium (140–145°). Use a thermometer inserted through the sides of the filets to check for doneness. Transfer filets to Cutting Board Sauce, right. Per serving: 257 cal; 8g total fat (3g sat); 120mg chol; 1071mg sodium; 4g carb (2g fiber, 0g total sugars); 45g protein

techniques includes a collection of over 100 innovative recipes, for everything from starters to desserts. To add fuel to the fire, there’s also an in-depth rundown on various types of grills, essential cooking tips, and an exploration of specialized methods of grilling. Raichlen’s style of teaching is practical, easy-to-follow, and provides you creative, new ways on how to grill today. s PROJECT FIRE SOURCES CUISINEATHOME.COM

To dry-brine filets, generously salt both sides, sprinkling from a height of 6-inches for even distribution.

Don’t rest the filets. Just slice them on the cutting board to combine the meat juices with the sauce.

about the chef: It’s hard to believe there was a time when grilling and barbecue weren’t ubiquitous American obsessions. Enter Steven Raichlen, whose The Barbecue! Bible — the IACP Award-winning homage to live-fire cooking first published in 1998 — launched a revolution in American grilling. The renowned barbecue authority has written more than 30 books, including the New York Times bestselling Project Smoke and Planet Barbecue and the multimillion copy How to Grill. Raichlen’s books have won five James Beard Awards and three IACP Awards and have been translated into 17 languages. And now comes Raichlen’s eagerly anticipated Project Fire, a high-style exploration of grilling for today and tomorrow.

C U I S I N E AT H O M E .CO M

Cutting Board Sauce Makes 4 servings (1/2 cup) Total time: 10 minutes FINELY CHOP:

1 1/2

clove garlic cup stemmed fresh flat-leaf parsley or other fresh herbs

THINLY SLICE:

2 1

1/3

scallions red jalapeño or serrano chile Kosher salt and freshly ground black pepper to taste cup extra-virgin olive oil Dry-Brined Peppered Filet Mignons, left

Finely chop garlic and parsley on a large cutting board. Thinly slice the scallions (both white and green parts) and jalapeño crosswise on cutting board. Generously season mixture with salt and pepper, pour half the oil over the top, then mix with the blade of the knife. Transfer filets to the cutting board. Cut each filet with downward strokes of the knife into 1/4-inchthick slices. Pour the remaining oil over the sliced filets, toss on the board to coat slices with sauce, and serve immediately. Per serving: 174 cal; 19g total fat (3g sat); 0mg chol; 6mg sodium; 2g carb (1g fiber, 0g total sugars); 0g protein

Ember-Roasted Vegetable Salad Makes 4 servings (5 cups) Total time: 30 minutes GRILL:

2 2 1 2 1

medium onions long, slender eggplants each red and yellow bell pepper or 2 red bell peppers ribs celery (optional) bunch scallions, trimmed

ADD:

2 1/2 1/4 1/4 1/4

Tbsp sherry or white wine vinegar tsp. each kosher salt and black pepper cup extra-virgin olive oil cup chopped hazelnuts, toasted cup chopped fresh flat-leaf parsley

Preheat grill to high. Brush grill grate clean, then brush with oil. Grill onions, eggplants, and peppers until charred black on all sides, turning with tongs to char evenly, 12–15 minutes for the onions, (testing for doneness with a metal skewer), and 8–10 minutes for the eggplants and peppers. Grill celery about 2 minutes, and grill scallions 1–2 minutes. Transfer vegetables to a large metal bowl to cool. Scrape off burnt skins with a paring knife (don’t worry about removing every last bit — a few spots of black add color and flavor). Transfer vegetables to a cutting board and cut into a 1-inch dice. Add any released juices to the juices in the bowl, then remove any large pieces of skin from the bowl. Add vinegar, salt, and pepper to bowl. Whisk in oil, then stir in vegetables. Mound salad onto plates, and sprinkle servings with hazelnuts and parsley. Per serving: 332 cal; 19g total fat (2g sat); 0mg chol; 295mg sodium; 40g carb (14g fiber, 17g total sugars); 7g protein

Fiery KOREAN BITES

Light the lanterns, mix the drinks, and get the grill going. With shrimp skewers, spicy wings, a cheesy dip, and a refreshing cocktail on the menu, this Korean-inspired grilled appetizer party is sure to sizzle.

KOREAN SHRIMP SKEWERS WITH HONEY-GOCHUJANG SAUCE PG 37

SWEET & SPICY KOREAN CHICKEN WINGS PG 37

WHERE THERE ARE APPETIZERS there must be something on a stick. And these shrimp skewers are even more delicious than they look. The biggest thing to keep in mind when making these skewers is the size of shrimp you use. Shrimp are sized according to how many make up a pound. For instance, 16/20 means there are 16–20 shrimp per pound. This size is often labeled as extra jumbo, but terminology varies depending on packaging, so be sure to look for the number. For this recipe, we opted to use 16/20 because they offer a hearty portion and take a bit longer to cook, which lowers the risk of overcooking them on the grill. And what’s a party without wings? So have no fear, we’ve got you covered. For these sweet and spicy Korean beauties, start by cooking the wings in a soy sauce mixture. Doing this not only imparts the first layer of flavor by allowing the soy mixture to penetrate into the meat, but it also cuts down on grilling time. What’s the benefit of that? Since the wings are already cooked, and you’re just looking to add some char and grilled flavor, you don’t risk burning the sweet, sticky sauce the wings are glazed in.

Korean Shrimp Skewers with honey-gochujang sauce This sweet and spicy sauce is so jam-packed with flavor, you’ll likely use it not only for this shrimp, but other grilled meats, seafood, and veggies, too. Makes 10 servings (20 shrimp + about 1 cup sauce) Total time: 30 minutes + marinating SOAK:

bamboo skewers (6-inch)

WHISK: 1/3 3

2 1 1

cup honey Tbsp. gochujang Minced zest of 1 lemon (11/2 tsp.) Tbsp. each fresh lemon juice and low-sodium soy sauce Tbsp. each minced fresh garlic, ginger, and scallion whites Tbsp. toasted sesame oil

TOSS:

peeled and deveined extrajumbo shrimp (16–20 count, about 1 lb.), tails left on

SPRINKLE:

Sliced scallion greens Sesame seeds, toasted

Soak skewers in water. Whisk together honey, gochujang, zest, lemon juice, soy sauce, garlic, ginger, scallion whites, and oil in a bowl; reserve half for a dipping sauce. Toss shrimp in remaining honey mixture; let marinate 30 minutes. Preheat grill to medium. Brush grill grate with oil. Thread two shrimp onto two skewers; repeat with remaining shrimp and skewers. Grill shrimp until cooked through, about 3 minutes per side. Sprinkle shrimp with scallion greens and sesame seeds; serve with reserved sauce.

Sweet & Spicy Korean Chicken Wings To make things easy on yourself, cook the wings in the soy mixture a day before serving. Then make the sauce and grill the wings as directed on party day. Makes 10 servings (about 20 wings) Total time: 45 minutes HEAT:

2 2 1 2

cups low-sodium soy sauce cups water cup sugar lb. party wings (about 10 each wingettes and drumettes)

SIMMER: 1/3

2 2 2 2 2

cup apple jelly Tbsp. low-sodium soy sauce Tbsp. gochugaru tsp. minced fresh garlic tsp. rice vinegar tsp. toasted sesame oil Sesame seeds

Heat 2 cups soy sauce, water, sugar, and wings in a pot over medium until a thermometer inserted near but not touching bones of wings registers 165°, stirring occasionally, 20–25 minutes. Drain wings; discard liquid. Simmer jelly, 2 Tbsp. soy sauce, gochugaru, garlic, vinegar, and sesame oil in a saucepan over medium heat for the sauce, whisking occasionally until slightly thickened, 2–3 minutes. Preheat grill to medium. Brush grill grate with oil. Drain any residual liquid from wings. Toss wings with half the sauce, then grill wings, covered, until charred, about 5 minutes total. Toss wings with remaining sauce and sprinkle with sesame seeds. Per serving: 192 cal; 9g total fat (2g sat); 38mg chol; 530mg sodium; 18g carb (4g fiber, 9g total sugars); 13g protein

Per serving: 80 cal; 2g total fat (0g sat); 57mg chol; 422mg sodium; 10g carb (0g fiber, 8g total sugars); 7g protein

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NO MATTER THE SEASON, a creamy, cheesy dip is always in style. Not only easy to whip up, but packed with so much flavor, this dip is an irresistible party appetizer. Since your grill is already on, just throw your skillet right on the hot grates. But if itâ&#x20AC;&#x2122;s not, this dip can also be made in the oven. Just start it on the stove top, then finish it in the oven at 350 degrees. And for the perfect refreshing accompaniment, look no further than this vibrant Cucumber Soju-Coolers (right). Flavored with fresh mint, cucumber, lime, and just a touch of sweetness, it's the perfect summer drink. Word to

Cheesy Grilled Kimchi Dip To make wonton chips, cut wraps into triangles, fry in peanut oil over medium heat until golden brown, then drain on paper towels, and season with salt. Makes 10 servings (4 cups) Total time: 30 minutes HEAT:

the wise, itâ&#x20AC;&#x2122;s nearly impossible to have just one.

1 2 2

tsp. peanut oil Tbsp. minced scallion whites tsp. minced fresh garlic

STIR IN:

2 8 1 1/4

2 2 2

oz. cream cheese, cubed oz. sharp Cheddar, shredded jar mild kimchi (14 oz.), drained, squeezed dry, and chopped cup sour cream Tbsp. gochujang tsp. fish sauce Tbsp. thinly sliced scallion greens Wonton chips, sliced English cucumber, and sliced daikon radish

Preheat grill to medium. Heat oil in an 8-inch cast-iron skillet set on grill grate. Add scallion whites and garlic and cook 1 minute. Stir in cream cheese until melted,

then stir in Cheddar, kimchi, sour cream, gochujang, and fish sauce. Cook dip, covered, until bubbly around the edges, 10 minutes. Top dip with scallion greens; serve with wonton chips, cucumber, and daikon. Per serving: 142 cal; 11g total fat (6g sat); 35mg chol; 482mg sodium; 5g carb; (1g fiber; 2g sugars); 7g protein

CHEESY GRILLED KIMCHI DIP

C U I S I N E AT H O M E .CO M

Flavor Makers GOCHUJANG [koh-chu-zhang] This spicy, fermented chili paste is a staple in Korean cooking. It’s also used as a condiment for dishes like bulgogi (marinated and grilled meat) and bibimbap (rice bowl). There is really no substitute for it.

GOCHUGARU [koh-chu-KAH-ru] In Korean, gochu means chili peppers and garu means powder. It’s made by drying Korean red chile peppers, then grinding them into a coarse or fine powder. It adds spiciness and flavor.

Cucumber-Soju Coolers Interestingly, it is not the Russians who consume the most alcohol. It's actually the South Koreans, drinking almost double the amount of liquor per week. Makes 10 servings (4–5 cups) Total time: 30 minutes FOR THE LIME SIMPLE SYRUP, HEAT: 1/2 1/2 1/2

cup water cup sugar Pinch of salt cup fresh lime juice

FOR THE CUCUMBER-MINT JUICE, PURÉE:

4 2

cups chopped English cucumber cups fresh mint

FOR THE COOLERS, COMBINE:

cups Soju Crushed ice Chilled club soda

WATCH THE VIDEO CUISINEATHOME.COM/EXTRAS

For the lime simple syrup, heat water, sugar, and salt in a small saucepan over medium until sugar dissolves. Set pan in a bowl of ice water to cool syrup. Once cool, stir in lime juice. For the cucumber-mint juice, purée cucumber and mint in a blender or food processor. Strain mixture through a fine-mesh sieve, pressing to extract as much juice as possible; discard solids. For the coolers, combine Soju, lime simple syrup, and cucumbermint juice. Serve coolers in icefilled glasses and top with a splash of club soda. Per serving: 104 cal; 0g total fat (0g sat); 0mg chol; 16mg sodium; 12g carb (1g fiber, 8g total sugars); 1g protein

SOJU Considered Korea’s national alcohol, Soju, at its most basic, is a colorless, 20–24 percent alcohol-by-volume spirit. It’s neutral-tasting, like vodka, and it’s traditionally made from rice. But modern producers often use other starches, such as potatoes or tapioca.

KIMCHI A popular Korean offering, kimchi is a fermented condiment primarily made of cabbage, carrots, and cucumber. Pickled, then fermented, this condiment ranges from mild to spicy and keeps indefinitely in the refrigerator.

ISSUE 129

JUNE 2018

FASTER WITH FEWER Easy Recipes, Ten Ingredients

GARDEN FRESH

THREE PEAS SALAD Makes 6 servings (6 cups); Total time: 30 minutes 1. Blanch 8 oz. fresh sugar snap peas, trimmed and halved, in a pot of boiling salted water until crisp-tender, 2 minutes, adding 13 oz. frozen green peas during the last minute; transfer to a bowl of ice water to stop the cooking process, then drain well. 2. Whisk together 2 Tbsp. each white wine vinegar and extra-virgin olive oil,

C U I S I N E AT H O M E .CO M

1 Tbsp. minced shallots, and 1 tsp. each Dijon mustard and honey for the vinaigrette; season with salt and black pepper. 3. Toss blanched peas, 1 cup fresh pea shoots, 1/2 cup thinly sliced radishes, and 1/4 cup minced fresh mint with vinaigrette. Top servings with crumbled goat cheese.

Per serving: 143 cal; 6g total fat (2g sat); 3mg chol; 50mg sodium; 15g carb (5g fiber, 3g total sugars); 7g protein

Just-picked produce makes for ultimate summer side dishes. Simply take your farmersâ&#x20AC;&#x2122; market finds for a spin with any one of these four recipes, and turn them into a brilliantly flavored salad in no time.

EGG OPTIONS

Per serving: 266 cal; 12g total fat (2g sat); 67mg chol; 705mg sodium; 34g carb (3g fiber, 2g total sugars); 7g protein

Top the salad with crumbled, sliced, or quartered hard-cooked eggs.

SPANISH POTATO SALAD Makes 10 servings (10 cups); Total time: 30 minutes 1. Boil 3 lb. red-skinned potatoes, peeled and cut into 1/2-inch dice, in a pot of salted water until fork-tender,

about 15 minutes. Drain and transfer potatoes to a bowl; toss with 1/2 cup sherry vinegar and 1/4 cup green olive juice. Stir potatoes occasionally until liquid is absorbed. 2. Whisk together 1/4 cup extra-virgin olive oil, 1 Tbsp.

minced fresh garlic, 2 tsp. anchovy paste, and 1/2 tsp. smoked paprika; toss with potatoes. 3. Toss in 1 cup sliced pimento-stuffed green olives, 4 oz. diced Spanish chorizo, with casing removed, 1/2 cup diced red onion, and 1/2 cup chopped fresh parsley; season with salt and black pepper. Top salad with 3 hard-cooked eggs, crumbled.

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GRILLED CORN SALAD Makes 6 servings (7 cups); Total time: 30 minutes 1. Preheat grill to medium-high. Brush grill grate with oil. 2. Coat 6 ears sweet corn, shucked, with nonstick spray; season with salt and black pepper. Grill corn, covered, until charred on all sides, 10â&#x20AC;&#x201C;15 minutes; transfer to a cutting board, cool slightly, then cut kernels off cobs. 3. Whisk together 2 tsp. minced lime zest, 1/4 cup each fresh lime

C U I S I N E AT H O M E .CO M

juice and extra-virgin olive oil, 1 Tbsp. minced fresh garlic, 2 tsp. honey, and 1/4 tsp. ground cumin for the vinaigrette; season with salt and black pepper. 4. Toss corn, 1 1/2 cups sliced mini sweet peppers, 1/2 cup sliced jalapeĂąo, 1/2 cup crumbled Cotija, and 1/4 cup chopped fresh cilantro with vinaigrette; season with salt and black pepper.

Per serving: 225 cal; 14g total fat (3g sat); 10mg chol; 163mg sodium; 23g carb (3g fiber, 8g total sugars); 6g protein

FASTER WITH FEWER

KITCHEN TIP

Per serving: 243 cal; 21g total fat (4g sat); 10mg chol; 533mg sodium; 10g carb (2g fiber, 6g total sugars); 7g protein

Salting the zucchini releases excess water, but be sure to rinse and dry it well.

FRESH ZOODLE â&#x20AC;&#x153;PASTAâ&#x20AC;? SALAD Makes 4 servings (5 cups); Total time: 30 minutes 1. Toss 3 zucchini, spiralized, with 1 Tbsp. kosher salt in a strainer set over a bowl; let sit 20 minutes. 2. Meanwhile, whisk together 1 1/2 tsp. minced lemon zest, 3 Tbsp. each fresh lemon juice and extra-virgin olive oil, 1 Tbsp. minced fresh garlic, and 1 1/2 tsp. honey for the vinaigrette; season

with salt and black pepper. 3. Rinse zoodles; dry in a salad spinner. 4. Toss together zoodles, 1 cup torn fresh basil, 1/2 cup grated pecorino, and 1/4 cup toasted pine nuts with vinaigrette; serve immediately.

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seasonal kitchen Whatâ&#x20AC;&#x2122;s Fresh Now

ARUGULA While arugula may get passed off as just some fancy lettuce, beneath its mundane exterior lies a plethora of vitamins, minerals, and antioxidants just waiting to do a body good.

C U I S I N E AT H O M E .CO M

WHAT IT IS: Arugula (also called rocket, roquette, rucolo depending on where you live) is a tender, leafy green with a pungent, peppery bite primarily used fresh in salads. This lesser known cruciferous vegetable belongs to the Brassicaceae (mustard) family, which also includes broccoli, cauliflower, and Brussels sprouts. Though arugula will always have a distinctive bite, hotter weather and more mature plants yield spicier arugula, while cooler growing conditions and younger plants yield milder greens.

SEASON: Though arugula can be found year-round in bags or boxes, look

Arugula Pesto

for bunches of arugula during its official

Toss pesto with pasta, use on pizzas or crostini, top grilled meats, fish and seafood, or use it as a sandwich spread.

seasons — late spring and early fall.

HOW TO CHOOSE: Look for smooth, even-colored, vibrant green leaves. Arugula that has started to yellow,

Makes 11/4 cups Total time: 15 minutes MINCE:

looks wilted, leathery, or has holes or

1/2

tears is past its prime.

2 2

HOW TO PREP: Since arugula grows in sandy soil, be sure to wash it thoroughly in a few changes of water before eating to avoid grittiness.

cups packed fresh arugula (4 oz.), such as Melissa’s cup grated pecorino scallions, chopped Tbsp. slivered almonds, deeply toasted

Mince arugula, pecorino, scallions, and almonds in a food processor. Add oil, zest, and lemon juice to processor; purée pesto, then season with salt. Per 1 Tbsp.: 66 cal; 7g total fat (1g sat); 2mg chol; 57mg sodium; 1g carb (0g fiber, 0g total sugars); 1g protein

ADD: 1/2 1/4

cup extra-virgin olive oil Minced zest of 1 lemon cup fresh lemon juice Salt to taste

HOW TO STORE: Rehydrate bunches of arugula in cool water, then dry in a

HEALTH BENEFITS: As a part of the Brassicaceae family of cruciferous

salad spinner. Store arugula loosely in a

vegetables, it’s no surprise arugula is teeming with health benefits. Its

plastic bag, separated by layers of paper

sulfur-containing compounds, called glucosinolates, contain potent

towels. Or store arugula, stems down,

anti-carcinogenic properties, and are shown to have anti-inflammatory,

in a tall glass or vase of water, covered

antibacterial, and antiviral effects throughout the body. Arugula is rich

with a plastic bag. Since arugula is

in folic acid and the antioxidant vitamins K, A, and C, plus it contains

highly perishable, use it within a

helpful amounts of the minerals potassium, calcium, iron, magnesium,

couple of days of purchasing.

and phosphorous. And, unlike many other leafy greens, arugula is low in oxalates, which means you’re better able to absorb the variety of nutritious minerals it has to offer.

ISSUE 129

JUNE 2018

ask the editors

I’ve never heard of freezer jam. What is it and why do people love it so much? Elizabeth Brennan, New York, NY

Freezer jam is a no-cook jam made with fresh fruit. Because it’s not cooked, it’s especially fresh tasting compared to regular (cooked) jam. And since it’s uncooked, for long-term storage, it must be kept in the freezer, not on the pantry shelf. Like regular jam, freezer jam has added pectin to help it set up, though its final consistency will be looser than its cooked cousin’s. But perhaps the best part, since no-cook jam is stored in the freezer, you don’t have to boil the jars of jam. Basically, freezer jam is a baby step into the world of preserving. For these reasons, people really like it. Try it for yourself — check out the Strawberry Freezer Jam on page 24.

C U I S I N E AT H O M E .CO M

TELL ME MORE: FURIKAKE A Japanese condiment made especially for sprinkling onto rice, furikake [foo-ree-KAH-keh] has become quite popular. It’s made from dried ingredients and like many spice blends, it’s packaged in jars with a shaker-like top. There are numerous varieties of furikake. In fact, entire sections of some ethnic markets are dedicated to it. The most basic variations contain dried seaweed (aka nori), sesame seeds, sugar, salt, and sometimes bonito flakes. Other ingredients you might find are dried wasabi, shiso, miso, roe, egg, potato, corn, and kimchi, just to name a few. Not only does furikake provide a salty, umami element, it has some nutrition from the seaweed and sesame seeds, too. You can make your own furikake at home, and that way you control the ingredients that go into it. While rice is this trendy seasoning’s main squeeze, try sprinkling it on top of whatever your heart desires — popcorn, ramen, fried eggs, pasta, salad, soup, and French fries. Or, mix it into some mayo for a hamburger topper like no other. We sprinkled it onto the poke bowl on page 19.

Do you have a question for Cuisine at Home magazine? If you’re mystified by a cooking term, procedure, or technique, we’re here to help. To submit your cooking question for possible publication, contact us through our email address, CuisineAtHome@ CuisineAtHome.com or via regular mail at: Cuisine at Home Q&A Editor 2143 Grand Avenue Des Moines, IA 50312

What’s the difference between wet- and dry-packed scallops? H. Jean White, Muncie, IN

Wet scallops are what you’ll find at most supermarkets. These scallops are shucked on the boat when they’re harvested, treated with a preserving solution, and often frozen. This is done so they stay fresher longer and to extend their transport life. The solution also causes them to increase their weight in water by almost 30-percent, which can inhibit searing. Dry scallops, on the other hand, are shucked and immediately stored on ice (but not frozen). They’re fresher, with a purer, sweeter, and brinier flavor — they should smell like the sea. Dry scallops are pricier, but their quality makes them worth it.

In your last issue, you used ras el hanout in the Lentil Burgers. What is it? Mary Elizabeth Lang, Bozrah, CT

Ras el hanout [rahs el hun-NOOT] is a Moroccan spice blend noted for its rich aroma. Meaning “top of the shop,” its name implies that it’s the spice store’s own version and their best blend. It’s considered somewhat exotic with a mix of up to 50 ingredients — sweet, savory, and spicy. A typical mixture includes cardamom, cumin, coriander, nutmeg, mace, allspice, cinnamon, clove, ginger, chiles, peppercorns, paprika, turmeric, anise, rose buds, and lavender. You can find it at Williams-Sonoma and Amazon.com. McCormick also sells it.

Please include your name, address, email, and a daytime phone number.

ISSUE 129

JUNE 2018

GRAND FINALE Key Lime Cheesecake

time for

key lime Combine two classics — key lime pie and cheesecake — into one amazing dessert that’s both creamy and citrusy. With just one bite of this tropical treat you’ll feel like you’re kickin’ it in the Keys.

KEY LIME PIE is hotly debated down in the

dessert, but it also reinforces the pucker-factor

Keys where it originated. So, to avoid ruffling

of the lime juice with a tang of its own.

any feathers, we’re taking the cheesecake route,

And when it comes to the key lime juice,

instead. And this one is the perfect marriage

you can either use bottled (we recommend

of tart key lime flavor with a luscious, creamy

Nellie & Joe’s brand), or you can juice your own.

texture. Sour cream is the secret. It not only

The floral and slightly bitter quality of the fresh

lightens what could otherwise be a heavy

juice makes the effort worth your while.

Key Lime Cheesecake with fruit salsa Makes 12 servings (one 9-inch cake) Total time: 3 hours + cooling & chilling FOR THE CRUST, COMBINE:

13/4 cups graham cracker crumbs 1/4 cup sugar 1 tsp. table salt 6 Tbsp. unsalted butter, melted FOR THE FILLING, BEAT:

3 11/2 1 1/2

pkg. cream cheese (8 oz. each), softened cups sugar tsp. packed minced lime zest tsp. table salt

ADD:

8 3 1/2

oz. sour cream eggs, beaten cup key lime juice Boiling water

FOR THE WHIPPED CREAM, HEAT:

1 4

cup heavy cream oz. white bar chocolate, finely chopped

FOR THE SALSA, COMBINE: 1/2

cup each finely diced fresh kiwi, mango, and strawberry

Preheat oven to 375°. Coat the inside of a 9-inch springform pan with nonstick spray. For the crust, combine crumbs, sugar, and salt, then stir in butter; press into bottom and partially up sides of prepared pan. Bake crust until golden, 10 minutes; cool completely. Wrap bottom and sides of pan with plastic wrap, then foil. Reduce oven temperature to 325°.

For the filling, beat cream cheese, sugar, zest, and salt in the bowl of a stand mixer with the paddle attachment on medium speed until smooth. Reduce speed to low and keep mixer running. Add sour cream, then drizzle eggs down the side of the bowl; blend until combined, periodically scraping down sides of bowl and paddle. Once smooth, blend in lime juice until incorporated. Pour filling into crust, smoothing the top. Transfer cheesecake to a roasting pan; place in oven. Pour boiling water into roasting pan one-third of the way up sides of springform pan. Bake cheesecake until edges are set but center is still very jiggly, 11/4 hours. Turn off oven; leave cheesecake inside, 1 hour more. Transfer cheesecake to a rack; cool to room temperature, 2 hours, then cover with plastic wrap, and chill overnight. For the whipped cream, heat cream in a saucepan over medium to a simmer; pour over chocolate in a bowl. Cover bowl, let sit 5 minutes, then stir until smooth. Chill white chocolate cream until very cold, overnight, then beat with a mixer to medium peaks. Pipe whipped cream around perimeter of cheesecake. For the salsa, combine kiwi, mango, and strawberry; serve with cheesecake. Per serving: 551 cal; 41g total fat (24g sat); 164mg chol; 571mg sodium; 43g carb (1g fiber, 35g total sugars); 8g protein

4 SIMPLE STEPS

FOR CHEESECAKE success 1.

Have all the ingredients at room temperature to ensure the smoothest texture.

To prevent a soggy crust, securely wrap the bottom and sides of the pan with plastic wrap, then aluminum foil.

For the best consistency, scrape down the sides of the bowl and beater frequently while mixing the batter.

Baking the cheesecake in a water bath surrounds it with gentle, even heat, and resting it in the oven delivers an evenly smooth texture. WATCH THE VIDEO CUISINEATHOME.COM/EXTRAS

S PIPING SOURCES CUISINEATHOME.COM

ISSUE 129

JUNE 2018

Light it, style it, shoot it FROM PLATE TO PICTURE — ELEVATE YOUR FOOD PHOTOS

Learn how to light, style, and capture mouthwatering food photos like a pro.

FOOD PHOTOGRAPHY TIPS | TRICKS | TECHNIQUES

sign up now for Cuisine at Home’s new online class — Food Photography: Tips, Tricks & Techniques. Go to: www.CuisineClasses.com

EXCLUSIVE MEMBERS EDITION

Cooking meals for couples doesn’t have to result in leftovers. Check out these seven inspiring (and delicious) menus that were created with the two-person household in mind.

Jalapeño Lime Steaks | page 56

for two menus

GOOD FOR YOU:

Cabbage

BBQ Chicken With a quick-to-fix barbecue sauce, a hot grill, and simple boneless, skinless chicken breasts, summer dining never tasted so good. A bacon-enhanced cabbage side dish completes this easy menu. 52

CuisineAtHome.com

Eating cabbage on a regular basis prevents some types of cancers. This is due to its abundance of antioxidant compounds and anti-inflammatory nutrients. Cabbage is also an excellent source of vitamin C.

MEMBERS EXCLUSIVE Grilled Chicken with sweet & sticky sauce Chili sauce makes a flavorful barbecue sauce. This special condiment includes tomatoes, onions, peppers, vinegar, and assorted spices. Makes 2 servings (1 cup sauce) Total time: 30 minutes HEAT:

2 1/4 1/2 1/2 1

tsp. vegetable oil cup diced red onion cup bottled chili sauce (such as Heinz) cup apple jelly Tbsp. Dijon mustard Salt and black pepper to taste

BASTE:

boneless, skinless chicken breasts (6–8 oz. each), seasoned with salt and black pepper

Preheat grill to medium-high. Brush grill grate with oil. Heat oil in a saucepan over medium. Add onion and cook until softened, 3–4 minutes. Stir in chili sauce, jelly, and Dijon and bring to a simmer. Cook sauce until thick, 5 minutes; season with salt and pepper. Purée sauce using a handheld blender; reserve 1/2 cup to serve with chicken. Baste chicken with 1/4 cup sauce; grill, covered, until browned on one side, about 5 minutes. Flip chicken and baste with 1/4 cup sauce. Grill chicken until a thermometer inserted into the thickest part registers 165°, 4–6 minutes more. Serve chicken with reserved sauce.

To make it easy to remove the chili sauce from the measuring cup, coat the cup first with nonstick spray.

Grilled Cabbage & Carrots with bacon For even more bacon flavor, use the bacon drippings instead of butter. Makes 2 servings (about 2 cups) Total time: 25 minutes

2 2 2 2 1

To intensify the flavors of the sauce, simmer it until reduced and thick, stirring often to prevent scorching.

Per serving: 554 cal; 10g total fat (2g sat); 127mg chol; 1249mg sodium; 74g carb (0g fiber, 61g total sugars); 48g protein

strips thick-sliced bacon, diced cups thinly sliced green cabbage cups shredded carrots Tbsp. unsalted butter, cubed Salt and black pepper Tbsp. chopped fresh parsley

Preheat grill to medium-high. Cook bacon until crisp; transfer to a paper-towel-lined plate. Combine cabbage, carrots, and butter, season with salt and pepper, and transfer to a foil packet. Grill vegetable packet 6 minutes, flipping once. Toss vegetables with bacon and parsley before serving. Per serving: 225 cal; 17g total fat (9g sat); 41mg chol; 341mg sodium; 15g carb (5g fiber, 7g total sugars); 6g protein

To prevent cross-contamination, separate the basting sauce from the sauce to serve with the chicken. Issue 129

June 2018

for two menus

GOOD FOR YOU:

Summer Squash

Crusted Chicken When it comes to adding impact to otherwise ordinary chicken breasts, look to crusting them. Crushed potato chips are a simple yet flavorful addition, and a quick orzo side dish rounds out the meal just right. 54

CuisineAtHome.com

As an excellent source of manganese and a good source of vitamin C, summer squash provides antioxidant nutrients. And when it comes to your eyes, donâ&#x20AC;&#x2122;t just think carrots â&#x20AC;&#x201D; summer squash promotes eye health, too.

MEMBERS EXCLUSIVE Potato Chip-Crusted Chicken Modify this crusted-chicken dish simply by altering the type of chip you use. For a spicy version, use jalapeño-flavored chips. Makes 2 servings Total time: 25 minutes PULSE:

oz. sour cream and onionflavored potato chips

COMBINE:

3 1 2 2

Tbsp. mayonnaise Tbsp. minced scallion whites tsp. minced fresh garlic boneless, skinless chicken breasts (5–6 oz. each), seasoned with salt and black pepper

HEAT:

Tbsp. canola oil Sliced scallion greens

Pulse potato chips in a food processor until coarsely ground; transfer to a shallow dish. Combine mayonnaise, scallion whites, and garlic; spread on both sides of breasts. Press chips onto both sides of breasts to coat. Heat oil in a sauté pan over medium-high until shimmering. Add breasts and sauté until golden brown on both sides and a thermometer inserted into the thickest part registers 165°, 5 minutes per side. Top breasts with scallion greens. Per serving: 839 cal; 62g total fat (7g sat); 107mg chol; 737mg sodium; 31g carb (2g fiber, 2g total sugars); 37g protein

So the chips retain some texture, pulse them in a food processor just until they’re coarsely ground.

Orzo & Summer Squash with ranch dressing So the squash is crisp-tender, boil it just 2 minutes with the orzo. Makes 2 servings (2 cups) Total time: 20 minutes 1/2 1 1/3

2 2

Brushing the breasts with the mayonnaise mixture adds both flavor and richness to them.

cup dry orzo pasta yellow summer squash, trimmed and diced cup mayonnaise Tbsp. powdered ranch dressing seasoning Tbsp. chopped fresh parsley Salt and black pepper to taste

Cook orzo in a pot of boiling salted water according to package directions, adding squash to the pot during the last 2 minutes of cooking. Drain orzo and squash, rinse with cold water, drain again, then transfer to a bowl. Whisk together mayonnaise, ranch seasoning, and parsley; stir into orzo mixture, season with salt and pepper, and chill until ready to serve. Per serving: 577 cal; 30g total fat (4g sat); 13mg chol; 684mg sodium; 48g carb (3g fiber, 5g total sugars); 9g protein

The mayonnaise mixture also helps the chips adhere, but press them into the breasts to ensure they stick.

Issue 129

June 2018

for two menus

GOOD TO KNOW:

Flat Iron Steak

JalapeĂąo Steaks Deceptively simple and decidedly delicious, this steak dinner has everything going for it, including good looks. With a side of grilled potatoes, this is one menu that really exemplifies the theory that less is more! 56

CuisineAtHome.com

Also called top blade steak, flat iron comes from the chuck section near the shoulder blade. Itâ&#x20AC;&#x2122;s the second most tender cut of beef next to tenderloin and is full of beefy flavor. If you have trouble finding it, use top sirloin instead.

MEMBERS EXCLUSIVE Jalapeño Lime Steaks with garlic & cilantro To easily remove the seeds from whole jalapenos, trim away the stem end and use a teaspoon measure to scrape out the seeds and ribs. Makes 2 servings Total time: 40 minutes WHISK:

1 1/2 1/4 1/4 1 1 1/2

Tbsp. minced lime zest cup fresh lime juice cup olive oil cup minced fresh cilantro Tbsp. minced fresh garlic tsp. kosher salt tsp. black pepper

ADD:

2 2

flat iron steaks (6–8 oz. each) jalapeños, seeded and sliced Chopped fresh cilantro

Preheat grill to medium-high. Brush grill grate with oil. Whisk together zest, lime juice, oil, minced cilantro, garlic, salt, and pepper for the marinade; reserve 1/4 cup to serve with steaks and pour the remaining into a resealable plastic bag. Add steaks to bag, seal, and let marinate 15 minutes. Wrap jalapeños in a foil packet coated with nonstick spray. Grill steaks, covered, to desired doneness, 3–4 minutes per side for medium-rare. Transfer steaks to a plate, tent with foil, and let rest 5 minutes. Grill jalapeño packet 3 minutes, flipping once. Serve steaks with reserved marinade and jalapeños; top with chopped cilantro.

Be sure to zest the limes before juicing them, then finely mince the zest for the marinade.

Grilled Potatoes with bacon & cheddar To grill the potatoes and steaks at the same time, preheat one side of the grill to medium-high and the other side to medium. Makes 2 servings Total time: 30 minutes

2 1 1 1/2 1/4

Reserve some of the marinade to serve with the steaks, then use the remainder to marinate the steaks.

Per serving: 448 cal; 26g total fat (8g sat); 147mg chol; 444mg sodium; 3g carb (1g fiber, 8g total sugars); 48g protein

strips thick-sliced bacon, diced lb. russet potatoes, sliced 1/2-inch thick (2 potatoes) Tbsp. olive oil Salt and black pepper cup shredded Cheddar cup sour cream Minced fresh chives

Preheat grill to medium. Brush grill grate with oil. Cook bacon until crisp; transfer to a paper-towel-lined plate. Toss potatoes with oil and season with salt and pepper. Grill potatoes, covered, until fork-tender, about 4 minutes per side; transfer to a plate. Sprinkle Cheddar on top of potatoes, tent with foil, and let rest 5 minutes. Top potatoes with sour cream, bacon, and chives. Per serving: 476 cal; 27g total fat (12g sat); 60mg chol; 447mg sodium; 42g carb (3g fiber, 3g total sugars); 17g protein

To eliminate some of the “bite” from the jalapeños, grill-steam them in a sealed foil packet. Issue 129

June 2018

for two menus

GOOD FOR YOU:

Apples

Grilled Chops Fire up the grill for this easy-as-pie apple and pork entrĂŠe. Boneless chops are ideal for weeknight dinners because they grill so quickly. A simple rice and chickpea side dish complements the chops and glazed apples. 58

CuisineAtHome.com

You know what they say about eating an apple a day. And Granny Smith apples are a good source of soluble fiber, which has been proven to help lower cholesterol, control weight, and regulate blood sugar.

MEMBERS EXCLUSIVE Grilled Pork Chops with glazed apples What’s not to like? Apples, bacon, honey, mustard, and pork are a great combo! You can choose to leave the apples quartered or slice them smaller. Makes 2 servings Total time: 30 minutes COOK:

strip thick-sliced bacon, chopped WHISK: 1/4 cup honey 2 Tbsp. thinly sliced red onion 1 Tbsp. spicy brown mustard 1 tsp. chopped fresh thyme 1 tsp. cider vinegar Salt to taste

Curried Chickpea Rice

GRILL:

Granny Smith apple, peeled, cored, and quartered SEASON: 2 boneless pork chops (5–6 oz. each) Dash each salt, black pepper, and ground nutmeg

Preheat grill to medium-high. Brush grill grate with oil. Cook bacon until crisp; transfer to a paper-towel-lined plate. Whisk together honey, red onion, mustard, thyme, and vinegar in a bowl; season with salt. Grill apples, covered, turning once, until softened, about 4 minutes; remove from heat. Chop apples and stir into honey mixture. Season chops with salt, pepper, and nutmeg; coat with nonstick spray. Grill chops, covered, until a thermometer inserted into the thickest part registers 145°, 3–4 minutes per side. Remove chops from the grill, tent with foil, and let rest 5 minutes. Serve chops with glazed apples and bacon.

Granny Smith apples are a great choice for grilling because they remain tart and crisp-tender.

This rice dish is perfect to give the whole meal an Indian accent. Makes 2 servings Total time: 25 minutes

1 1/2

1 1 1/2 1

Season the chops with salt, black pepper, and a bit of ground nutmeg to enhance the flavor of the apple.

cup low-sodium chicken broth cup dry jasmine or other long-grain white rice Tbsp. vegetable oil cup canned chickpeas, rinsed tsp. curry powder Tbsp. chopped fresh cilantro Salt to taste

Boil broth in a saucepan over medium-high heat. Add rice, cover, and reduce heat to low. Simmer rice until tender, 15 minutes; remove from heat and let stand 5 minutes Heat oil in a skillet over medium. Add chickpeas and curry powder; sauté until heated through, stirring often. Stir rice and cilantro into skillet; season with salt. Per serving: 359 cal; 9g total fat (1g sat); 0mg chol; 175mg sodium; 64g carb (7g fiber, 3g total sugars); 10g protein

Per serving: 388 cal; 7g total fat (2g sat); 99mg chol; 271mg sodium; 46g carb (3g fiber, 40g total sugars); 34g protein

Insert a thermometer into the side of the chop to check for doneness the most accurate way. Issue 129

June 2018

for two menus

GOOD FOR YOU:

Watermelon

Pizza Grilled Cheese Forget calling for pizza delivery. This grilled cheese sandwich has everything you want in a pie in less time than it takes to dial out. Ciabatta stands in perfectly for the crust, and grilling the sandwich ensures itâ&#x20AC;&#x2122;s crispy. 60

CuisineAtHome.com

The next time youâ&#x20AC;&#x2122;re thirsty, turn to the natural hydrating power of watermelon. As its name suggests, this juicy fruit is 92% water, plus it can boost your energy, without the added sugars as in sodas or sports drinks.

MEMBERS EXCLUSIVE Pizza Grilled Cheese with pepperoni If you don’t feel like firing up the grill, bake the sandwich in a preheated 400-degree oven for 15–20 minutes. Makes 2 servings Total time: 30 minutes SPREAD: 1/2

loaf Asiago ciabatta, halved horizontally 1/4 cup purchased pizza sauce 1 pkg. sandwich-sliced pepperoni (3.5 oz.) 1 cup shredded Italian 5-cheese blend ARRANGE: 10 slices Roma tomatoes Preheat grill to medium-low. Coat one side of a large sheet of heavy-duty foil with nonstick spray. Spread bottom half of ciabatta with pizza sauce; top with pepperoni and cheese. Arrange tomatoes on top of cheese; top with remaining ciabatta half. Wrap sandwich in prepared foil. Grill sandwich, covered, flipping once, until cheese is melted, 15 minutes. Let sandwich cool, then unwrap and halve crosswise.

Using a serrated knife, carefully cut the ciabatta in half, holding it in place while slicing horizontally.

Watermelon Salad with cucumber & arugula Peppadew is the brand name of sweet piquanté peppers. These cherry tomato-sized sweet and slightly spicy peppers are grown in South Africa, seeded to reduce their heat level, then pickled and jarred. Makes 2 servings Total time: 15 minutes

2 1 1/2 1/4 1/4 1

Per serving: 504cal; 33g total fat (15g sat); 76mg chol; 1529mg sodium; 22g carb (2g fiber, 5g total sugars); 28g protein

An offset spatula is the perfect tool for spreading the sauce over the entire surface area of the ciabatta.

cups cubed watermelon cup arugula cup sliced English cucumber cup sliced Peppadews cup brine from Peppadews Tbsp. extra-virgin olive oil Salt and black pepper to taste

Combine watermelon, arugula, cucumber, Peppadews, and brine from Peppadews; gently toss with oil and season with salt and black pepper. Per serving: 128 cal; 7g total fat (1g sat); 00mg chol; 29 mg sodium; 16g carb (1g fiber, 12g total sugars); 2g protein

Use Roma tomatoes here — they have a low moisture content and won’t make the sandwich soggy. Issue 129

June 2018

for two menus

GOOD FOR YOU:

Spinach

Creamy Spinach & Pasta Convenient, ready-to-eat smoked salmon tossed with a spinach sauce and pasta put this creamy seafood dinner on the table in no time. To complement the menu, pair the pasta with fresh and flavorful finger sandwiches. 62

CuisineAtHome.com

No wonder Popeye was addicted to spinach. Researchers have identified more than a dozen different flavonoids, especially in cooked spinach, that function as anti-inflammatory and anti-cancer agents.

MEMBERS EXCLUSIVE Smoked Salmon Pasta with spinach & dill This rich and creamy pasta dish can virtually be on the table in the time it takes to boil the caserecci pasta. Makes 2 servings (about 2 cups) Total time: 20 minutes COOK:

oz. dry caserecci or gemelli pasta

HEAT: 3/4

cup heavy cream

STIR IN:

4 1 1

cups chopped fresh spinach Tbsp. minced fresh dill Salt and black pepper to taste package hot-smoked salmon (4.5 oz.), flaked

Cook pasta in a pot of boiling salted water according to package directions; drain. Heat cream in a skillet over medium until it steams and bubbles appear around the edges, about 10 minutes. Stir in spinach, dill, and pasta, tossing with tongs until spinach wilts; season with salt and pepper. Serve pasta topped with salmon.

Caserecci [KA-sey-RE-tchee] is a rustic rolled tube of pasta that adds a toothsome texture.

Cucumber & Radish Finger Sandwiches with lemon You get a big taste of spring in each bite of these open-faced sandwiches. Makes 2 servings Total time: 15 minutes

2 2 6 12 12

Per serving: 748 cal; 42g total fat (23g sat); 222mg chol; 117mg sodium; 46g carb (3g fiber, 2g total sugars; 22g protein

It might look like youâ&#x20AC;&#x2122;re adding a lot of spinach, but it cooks down very quickly, so be sure to use all of it.

oz. cream cheese, softened tsp. minced lemon zest Salt and black pepper to taste slices party rye bread (such as Pepperidge Farms) thin slices English cucumber thin slices radish Lemon zest

Combine cream cheese and minced zest; season with salt and pepper. Spread cream cheese mixture onto one side of each bread slice, then layer cucumber and radish slices on top. Top sandwiches with zest and pepper. Per serving: 177 cal; 10g total fat (5g sat); 31mg chol; 357mg sodium; 18g carb (2g fiber, 3g total sugars); 4g protein

Remove the tough skin underneath the salmon, then to easily flake it, use two forks to break it apart. Issue 129

June 2018

for two menus

GOOD TO KNOW:

Cod

Fish Cakes When youâ&#x20AC;&#x2122;re craving a seafood dinner but want something other than a fillet, turn to these cakes that are packed with fresh flavor. Not to be confused with crab cakes, these fish cakes make use of the lean cod fish. 64

CuisineAtHome.com

Cod is a firm, lean, whitefleshed fish that comes from the Pacific and North Atlantic and can weigh up to 100 pounds. Available year-round, cod can be prepared any number of ways, making it a very popular variety of fish.

MEMBERS EXCLUSIVE Fish Cakes with herbed mayo A seaside special, these cakes are restaurant-worthy fare right from your own kitchen. For best quality, buy fresh fish from your local fishmonger. Makes 2 servings Total time: 20 minutes FOR THE HERBED MAYO, PURÉE: 1/3

2 1 1/2

cup mayonnaise Tbsp. each chopped fresh dill and parsley Tbsp. fresh lemon juice tsp. chopped fresh garlic Salt and black pepper to taste

FOR THE FISH CAKES, PULSE:

8 1/2 1 2 1 1 2 1 1/2 1/4 3/4 2

oz. cod fillets, skin removed cup canned butter beans, drained and rinsed egg white Tbsp. each chopped fresh dill and parsley scallion, chopped Tbsp. chopped jalapeño tsp. Dijon mustard tsp. minced lemon zest tsp. kosher salt tsp. black pepper cup panko bread crumbs Tbsp. olive oil

For the herbed mayo, purée mayonnaise, dill, parsley, lemon juice, and garlic in a food processor; season with salt and pepper. For the fish cakes, pulse cod, butter beans, egg white, dill, parsley, scallion, jalapeño, Dijon, zest, salt, and pepper in same food processor to mince. Form fish mixture into four patties, then coat with panko on all sides. Heat oil in a nonstick skillet over medium-high. Add patties and sauté until golden, 2–3 minutes per side. Transfer patties to a paper-towel-lined plate. Serve Fish Cakes with herbed mayo.

Use butter beans in the fish mixture to help bind the ingredients and hold the shape of the cakes.

Butter Bean Salad with herb vinaigrette Use the remaining 11/4 cups butter beans from the can used to make the fish cakes for this salad. Makes 2 servings (2 cups) Total time: 20 minutes WHISK:

1 2 1 1 1 1/2

tsp. minced lemon zest Tbsp. fresh lemon juice Tbsp. each minced fresh dill and parsley Tbsp. extra-virgin olive oil tsp. minced fresh garlic tsp. Dijon mustard Salt and black pepper to taste

TOSS:

Pulse fish mixture in a food processor until minced. It should still have texture, not be a paste.

11/4 cups canned butter beans, drained and rinsed 3/4 cup halved grape tomatoes 3/4 cup seeded and sliced cucumbers 2 Tbsp. minced red onion Whisk together zest, lemon juice, dill, parsley, oil, garlic, and Dijon for the vinaigrette; season with salt and pepper. Toss beans, tomatoes, cucumbers, and onion with vinaigrette. Serve salad chilled or at room temperature. Per serving: 179 cal; 7g total fat (1g sat); 0mg chol; 572mg sodium; 29g carb (8g fiber, 4g total sugars); 9g protein

Per serving: 566 cal; 44g total fat (6g sat); 62mg chol; 1110mg sodium; 18g carb (3g fiber, 1g total sugars); 27g protein

To easily and cleanly coat the fish cakes, place panko bread crumbs in a pie plate. Issue 129

June 2018

VISUAL INDEX

11 Buffalo Chicken & Bacon Flatbread Pizzas

11 Celery Salad with blue cheese dressing

13 Vietnamese Chicken Salad

13 Cucumber & Carrot Salad

15 Mexican Chicken Soup

15 Black Bean & Mango Salad

16 Plant Power Salad

19 Cuisine Poke Bowl

21 Huevos Rancheros Cups

22 Golden Hash Brown Cake

23 Spiced Fruit Salad

23 Pico de Gallo Verde

24 Strawberry Freezer Jam with thyme

25 Pork Tenderloin with balsamic & strawberries

26 Strawberries & Shortcakes

27 Strawberry-Rhubarb Syrup

32 Dry-Brined Peppered Filet Mignons

33 Cutting Board Sauce

33 Ember-Roasted Vegetable Salad

37 Shrimp Skewers with honey-gochujang sauce

37 Sweet & Spicy Korean Chicken Wings

38 Cheesy Grilled Kimchi Dip

39 Cucumber-Soju Coolers

40 Three Peas Salad

41 Spanish Potato Salad

42 Grilled Corn Salad

43 Fresh Zoodle “Pasta” Salad

45 Arugula Pesto

C U I S I N E AT H O M E .CO M

STAFF FAVORITE Drumroll...this issue it was the cheesecake that took the prize as the staff’s favorite recipe. With tart key lime flavor and a luscious creamy texture, it might just be your favorite, too. 49 Key Lime Cheesecake with fruit salsa

EXCLUSIVE MEMBER RECIPES

53 Grilled Chicken with sweet & sticky sauce

59 Curried Chickpea Rice

61 Pizza Grilled Cheese with pepperoni

61 Watermelon Salad with cucumber & arugula

63 Cucumber & Radish Finger Sandwiches

65 Fish Cakes with herbed mayo

65 Butter Bean Salad with herb vinaigrette

53 Grilled Cabbage & Carrots with bacon

55 Potato Chip-Crusted Chicken

55 Orzo & Summer Squash with ranch

57 JalapeĂąo Lime Steaks with garlic & cilantro

57 Grilled Potatoes with bacon & cheddar

59 Grilled Pork Chops with glazed apples

63 Smoked Salmon Pasta with spinach & dill

cuisinerecipes.com

GREAT RECIPES & TIPS ON ANY DEVICE Get more recipes, tips & techniques delivered to your email each week by signing up at cuisinerecipes.com

ISSUE 129

JUNE 2018

Let food be thy medicine and medicine be thy food. â&#x20AC;&#x201D;Hippocrates

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