ACAcacAc by bwwffwwef

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)

EXCLUSIVE MEMBERS EDITION

warm & hearty

Comfort Food SATISFYING SOUPS, STEWS & SLOW-COOKER RECIPES DELICIOUS MEATLOAF DINNER PERFECT ONE-POT SUPPERS

DIG INTO GAME DAY FAVORITES

FUN FALL TREATS FOR KIDS & ADULTS

poppers, chili, nachos & mac â&#x20AC;&#x2DC;n cheese Issue No.131 September/October 2018 CuisineAtHome.com

AT HOME

NO. 131 SEPTEMBER | OCTOBER 2018

features

THE REGULARS

Diner-Style Meatloaf Dinner

Tailgate Menu

4 From the Editor

Cheeseburgers, meatloaf, salad, and milkshakes — what could be better? Recreate, and reinvent, some of your favorite diner staples with this hearty menu that’s sure to please — no blue plate necessary.

Be game-day ready with these recipes that take the beer out of your red cup and turns it into a featured ingredient. With a menu of chili, mac ‘n cheese, jalapeño poppers, and punch, you’ll feel like a champion.

on the Cover

One-Pot Ragu with Italian Sausage, page 42 Recipe: Madalyn Bendgen Photographer: Crayola England Food Stylist: Madalyn Bendgen Art Direction: Teresa Laurenzo

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

5 Let’s Get Social

6 Tips From our Readers 8 In the Now 46 Ask the Editors 66 Visual Index

Enchiladas & Nachos Put your new knowledge of homemade tortilla making to use in these two dynamite recipes. With satisfying vegetarian enchiladas and piled-high nachos, you may be making fresh tortillas every week. 2

“Even though I went to ISU where tailgating is pretty much mandatory, it really isn’t my thing. But, if you’re serving up this beer-infused spread, I’m in!” — Brianna Greene

departments 10 Seasonal Kitchen: Red Grapes

36 Cuisine Class: Making Tortillas

With the grape harvest season in full swing, try them in a cake and sauce that highlight this favorite fruit.

12 Cuisine Tonight: Chicken Stews

Ditch the packaged tortillas and try your hand at making them yourself. They’re easier than you think!

42 Faster with Fewer: One-Pot Suppers

Enjoy the flavors of India and Spain without leaving your house with these two flavor-forward stews.

16 Test Kitchen Favorites: Cookies & Cakes

Quick comfort is the name of the game with these four delicious recipes — plus one-pot means easy clean up!

48 Grand Finale: Tapioca Pudding

Take after-school treats to the next level by creating homemade versions of store-bought favorites.

20 Cuisine for Two: Sandwiches & Salads

Take a trip down memory lane with a classic pudding that’s sure to remind you of Grandma.

51 Members Section: Slow Cooker Menus

Rich, indulgent open-faced sandwiches take center plate in these menus, and don’t forget the crisp salads.

Unleash the potential of your slow cooker with these creative menus that are perfect for busy nights.

24 Healthy Cuisine: Cooking with Jodi Moreno Get to know one of our favorite food bloggers and try some soul-satisfying recipes from her new cookbook.

ISSUE 131

OCTOBER 2018

from the Managing editor

I recently saw the movie “Won’t You Be My

comfort food is the answer to keeping them calm

Neighbor,” the touching story about Mr. Rogers.

when they’re stressed. Thus fittingly, in this issue

The lessons he taught are timeless: Greet each

we’re sharing some of our favorite soul-satisfying

day with wonder and always endeavor to treat

recipes for meatloaf, chili, pasta, soups, stews,

people kindly. His calm humanity is something

and even tapioca pudding. And if there’s a

we desperately need now.

comfort food season, it must be fall.

And throughout history, food has played a

There’s something else I want to share with

major role in uniting people. Cooking and eating

you. I’m excited to announce that we have a newly

together is more than nourishment, it’s an act

redesigned website. Visit cuisineathome.com to

of kindness and a way of connecting with each

find lots of recipes, tips, how-to videos, and more.

other. No matter how small, sharing food is

While you’re there, be sure to sign up for our free

a wonderful way to show others we care.

weekly newsletter. We’ll constantly be adding

Probably not surprisingly, a USA Today

more content, so stop back often.

Snapshot found that 67% of Americans say

Happy cooking and eating, neighbor! KIM SAMUELSON

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

Let’s get social

CUISINE AT HOME TAKE IT TO THE TAILGATE It’s that time of year when people gather on the blacktop to cheer on their favorite teams and eat (and drink) some tasty vittles. Around here, there are two definitive camps — “I love to tailgate” or “I never tailgate.” What about you? Are you all in, or do you duck and run for cover when the word tailgate comes up? If you’re the former, what are your favorite bites (or sips)? Jump over to Facebook or Instagram, use the hashtag #gamedaygrub, and don’t forget to tag us @cuisineathome.

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 PHOTOGRAPHERS

Chris Hennessey Crayola England SENIOR IMAGE SPECIALIST

Allan Ruhnke PRODUCTION ASSISTANT

Minniette Johnson PUBLISHER

Steven Nordmeyer MANAGING DIRECTOR CLIENT SOLUTIONS

Dean Horowitz

Lauren is a die-hard ISU fan. Not only is it her alma mater, but she grew up in Ames, IA and has been a Cyclone fan from way back. Though as much as she loves her team, it’s the food that brings her family together — mac ‘n cheese, deviled eggs, and brownies are a few favorites.

Having grown up on both coasts and graduating from IU Bloomington, it’s anyone’s guess who Pam cheers for. But as the song goes, she left her heart in San Francisco — go Niners! And with the food and wine pedigree that city has, no wonder she loves a good cheese board.

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@aimmedia.com 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.

Even though Maddy’s an ISU graduate, growing up in Muscatine, IA, she’s a Green Bay (Go Pack Go) and U of Iowa fan all the way. Though if ISU isn’t playing Iowa, she’ll clap for them too! To eat? This girl loves a good brat, burger, or grilled chicken, and beer — she definitely loves beer.

While not necessarily an avid tailgater, John not only grew up a Vikings fan, he was the team’s Executive Chef at one time. He too puts beer first up on his list of must-haves at any tailgate he attends. And as far as food goes, give him a good chili or some BBQ and he’ll root for you.

PRESIDENT & CEO Andrew W. Clurman SENIOR VICE PRESIDENT, TREASURER & CFO Michael Henry CHIEF INNOVATION OFFICER Jonathan Dorn VICE PRESIDENT, PUBLISHER HOME GROUP Peter H. Miller, Hon. AIA VICE PRESIDENT, AUDIENCE DEVELOPMENT Tom Masterson VICE PRESIDENT OF PEOPLE & PLACES JoAnn Thomas AIM BOARD CHAIR Efrem Zimbalist III

ISSUE 131

OCTOBER 2018

tips from our readers

CUTTING EDGE

For a quick and easy way to decorate a cake, I head for my craft and sewing supplies. Using my pinking shears I cut a square of stiff cardboard (like a cereal box) and drag it around the frosted cake for a pretty, and easy, finish. DAVID CUMMINGS NORTH LIBERTY, IA

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

“TEA” TIME

When I make soup during the week, I don’t have the time necessary for the soup to simmer long enough to fully develop its flavor. To give the soup a head start, while I’m sautéing the vegetables, I place dried herbs and some stock or broth in a glass vessel and microwave it for a few minutes. Then I let this “herbal tea” steep until it’s ready to go into the soup pot. It works great on tougher dried herbs like rosemary and bay leaves. PHIL HUBER URBANDALE, IA

EASY OFF

When I cook beans or grains there’s often a white film left behind in the pan, even after I’ve washed it. To remove this film, I pour distilled white vinegar into the pan and let it sit for a few minutes. The film comes right off, leaving the cookware looking freshly polished – no scrubbing needed. YVONNE YODER DUNDEE, OH

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:

SOUP’S ON

POPPED SECRET

I love to take homemade soup to work for lunch, but it can be hard to find a good container to transport it. Plastic containers often leak and I prefer to use glass for heating in the microwave. I discovered small glass mayonnaise jars are the perfect serving size. I add a square of wax paper on top before screwing on the lid. This helps prevent any leaking and serves as a cover when reheating.

I make popcorn on the stove in a pan, and I like it salted. I’ve found a great way to add the salt without having it end up in the bottom of the bowl. I grind the salt to a fine powder in my coffee grinder, then add it to the oil before popping the corn. Perfectly salted corn every time!

DANELLE DENNIS DOUGLASVILLE, GA

CuisineAtHome @CuisineAtHome.com

PAULINE PORTERFIELD ROXBORO, NC

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

COLLAGEN Collagen is the primary structural protein found in our skin and connective tissue, and it’s gotten considerable attention for both its proven, and unproven health benefits. Through limited research, protein-rich collagen is thought to improve numerous bodily functions, including, but not limited to, gut health, and the symptoms of osteoarthritis and rheumatoid arthritis. Aside from adding powdered collagen to coffee drinks, smoothies, and baked goods, it can be consumed naturally through a balanced, diverse diet. Beef bones, skin, and muscles, and chicken bones, cartilage, and tissues are some of the most abundant sources of collagen which can be unleashed by using them to make a simple stock. Collagen is also naturally occurring in many foods, including fish, eggs, dark leafy greens, red and orange vegetables, berries, and soy-based ingredients.

REFRESH What’s new behind the bar? Here’s a sampling of recent additions to the beverage world.

YOUR DRINK

Rebbl Golden Milk

Seedlip

This creamy beverage unlocks turmeric’s antioxidant potential by combining it with coconut milk and black pepper. Along with other warm, sweet spices, this drink has a lovely bite. rebbl.co

This distilled non-alcoholic spirit is an elegant, and flavorful way to drink when you aren’t “drinking.” Serve it over ice with tonic water for a refreshing, anytime mocktail. seedlipdrinks.com

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

6 BRAND NEW

OREO FLAVORS Say goodbye to double stuff because the classic dunker is getting some fun upgrades this year with six new flavors you won’t want to miss. And embrace anticipation, because Peppermint Bark debuts this winter. PISTACHIO THINS PEPPERMINT BARK

A LEGEND LIVES ON Bourdain: The Oral Biography It still feels like yesterday when the heavy news of Anthony Bourdain’s passing spread throughout the office. An

GOOD HUMOR STRAWBERRY SHORTCAKE

absolute trailblazer for food and culture, Bourdain left a mark on most everyone in the food world. His legacy will continue to impact

BIRTHDAY CAKE

lives in the new book, “Bourdain: The Oral Biography,” edited by Laurie Woolever and due out Fall 2019. Woolever had been working and collaborating with Bourdain

CHOCOLATE PEANUT BUTTER PIE

since 2004, most recently on “Appetites: A Cookbook.” “I’m honored to now be working with his estate, and talking to the people who knew him best, in order to share the story of a life

ROCKY ROAD TRIP

that influenced so many people, in so many ways, all across the globe,” said Woolever.

Spindrift

Up Mountain Switchel

Curious Elixirs

Lightly flavored with fresh fruit juices, this sparkling water packs more flavor than most others on the market.

Born with farmers in mind, this refreshing and energizing drink is simply made with fresh ginger, apple cider vinegar, and pure maple syrup.

This alcohol-free craft cocktail, inspired by classics, is made by a team of renowned bartenders, herbalists, and food scientists.

drinkswitchel.com

curiouselixirs.com

spindriftfresh.com

ISSUE 131

OCTOBER 2018

seasonal kitchen What’s Fresh Now

FAV FRUIT There’s no denying that grapes are one of the world’s most popular fruits. This unbelievably moist, jewel-studded cake and grape sauce showcase the fruit’s versatility. Also called “harvest cake,” it’s perfect served for breakfast, with afternoon tea, or simply for dessert.

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

Red Grape Harvest Cake The olive oil adds flavor to the cake and keeps it moist for days. Makes 8 servings Total time: 11/2 hours FOR THE CAKE, WHISK:

11/4 cups all-purpose flour 1/4 cup yellow cornmeal or polenta 11/2 tsp. baking powder 1/2 tsp. table salt Minced zest of 1 lemon BEAT:

2 2/3 1/2 1/3 1 2 1

eggs cup granulated sugar cup extra-virgin olive oil cup whole milk tsp. pure vanilla extract cups halved seedless red grapes, divided Tbsp. granulated sugar

FOR THE TOPPING, BEAT:

1 3

cup heavy cream Tbsp. powdered sugar

Preheat oven to 350°. Lightly coat a 9-inch springform pan or cake pan with olive oil; dust with flour. For the cake, whisk together flour, cornmeal, baking powder, salt, and zest in a bowl. Beat eggs and 2/3 cup sugar in a large bowl with a mixer until pale and slightly thickened, 1 minute. Add oil, milk, and vanilla; beat until combined. Add flour mixture and blend on low speed until combined. Fold in 11/2 cups grapes, then transfer batter to prepared pan and smooth the top. Arrange remaining 1/2 cup grapes, skin sides up, over the top; sprinkle with 1 Tbsp. sugar. Bake cake until a toothpick inserted into the center comes out clean, 40–45 minutes. Cool cake on a rack 15 minutes, then remove ring from pan and let cake cool completely. For the topping, beat cream in a large bowl until soft peaks form. Add powdered sugar and beat until medium peaks form. Serve cake with topping and sauce. Per serving with sauce: 514 cal; 27g total fat (10g sat); 89mg chol; 285mg sodium; 64g carb (2g fiber, 41g total sugars); 6g protein

To Make Red Grape Sauce: Boil 1/2 cup water with 4 cups seedless red grapes in a saucepan until they burst, 10 minutes. Purée mixture in a food processor, then strain through a fine-mesh sieve; discard solids. Add purée back to pan and stir in 1/4 cup sugar, 2 Tbsp. brandy, and a pinch of salt. Cook sauce over medium heat until reduced by half, 5 minutes. Stir in 1/2 tsp. each fresh lemon juice and pure vanilla extract; cool sauce completely. Makes 8 servings (1 cup sauce).

SEASON: Though grapes are

HEALTH BENEFITS: Red grapes’

available year-round, September is

nutritional value and health

peak production time. Grapes love

benefits are undeniable. Not only

warm weather, so once fall arrives,

are they delicious as a snack or as

they’ve had all summer to ripen

part of a meal, they also contain

and develop sweet, complex flavors.

fiber, which adds bulk to your diet

HOW TO CHOOSE: Grapes should

and can keep you feeling satisfied

be firm, plump, and attached to the stems. Discard grapes with signs of mold, shriveling, or poor stem attachment, as these grapes deteriorate faster and can affect the surrounding berries.

throughout the day. Red grapes get their color from flavonoids, known to help protect against heart disease by preventing blood clots and oxidation. They’re also an excellent source of vitamins C and K, and are a rich

HOW TO STORE: If stored

source of potassium, antioxidants,

properly, grapes will stay fresh for

and several phytonutrients, which

up to 3 weeks. Store grapes near

are now believed to play a role

the back of the refrigerator away

in longevity. They’ve also been

from odorous foods. Don’t rinse

classified as a low glycemic index

grapes before storing them — extra

(GI) food. Recent studies have

moisture speeds up the decay

shown that the low GI value of

process. To make grapes last even

grapes is also a good indicator of

longer, freeze them to use later.

this fruit’s blood sugar benefits.

ISSUE 131

OCTOBER 2018

cuisine tonight Weeknight Menus

CHICKEN IN A POT Fall is the perfect season for a hearty chicken stew. And while they are staples of the season, stews are not always weeknight friendly. But youâ&#x20AC;&#x2122;re in luck! These speedy versions and their companion side dishes get dinner on the table lickety-split.

Chicken Vindaloo Vindaloo [VIHN-dah-loo] is a dish from central and southwestern coastal India. It’s typically very spicy, but this one is tamed down quite a bit. Makes 4 servings (7 cups) Total time: 45 minutes PURÉE: 1/3

6 1 1 1 1/2 1/2

cup distilled white vinegar cloves garlic, peeled 3-inch knob fresh ginger, peeled and chopped serrano chile, chopped, optional Tbsp. each garam masala and tomato paste tsp. each turmeric, kosher salt, and dry mustard tsp. red pepper flakes, optional lb. boneless, skinless chicken thighs, trimmed and cubed

MELT:

2 2 3 2 8 1

Tbsp. ghee or unsalted butter cups diced onions cups low-sodium chicken broth cups diced Roma tomatoes oz. Yukon gold potatoes, cut into 2-inch cubes cup chopped fresh cilantro Lime wedges and plain yogurt

Purée vinegar, garlic, ginger, serrano, garam masala, tomato paste, turmeric, salt, dry mustard, and pepper flakes in a mini food processor for the spice paste. Toss chicken with spice paste in a bowl. Melt ghee in a Dutch oven or pot over medium-high heat. Add onions and cook until lightly browned, 5 minutes. Add chicken and any paste left in bowl; cook until chicken browns, stirring often, 5 minutes. Stir in broth, tomatoes, and potatoes; bring to a boil. Reduce heat to medium-low, partially cover, and cook vindaloo 10 minutes. Remove lid; cook vindaloo until potatoes are fork-tender, 15 minutes more. Coarsely crush potatoes with a potato masher, then stir in cilantro. Serve vindaloo with lime wedges and yogurt. Per serving: 316 cal; 12g total fat (6g sat); 128mg chol; 419mg sodium; 23g carb (3g fiber, 5g total sugars); 27g protein

Cheesy Naan with chutney Makes 4 servings Total time: 20 minutes

2 2

1/4

3 3

pieces naan (such as Stonefire) Tbsp. ghee or unsalted butter, melted Salt and black pepper cup Major Grey’s chutney (such as Crosse & Blackwell) oz. white Cheddar, shredded (1 cup) Tbsp. sliced scallions (2 scallions)

Preheat oven to 425° with baking stone on bottom rack. Brush naan with ghee on one side, season with salt and pepper, then spread on chutney. Top naan with Cheddar and bake on stone until Cheddar melts and naan browns, 10 minutes. Sprinkle naan with scallions, let rest 2–3 minutes, then slice. Per serving: 377 cal; 20g total fat (10g sat); 50mg chol; 491mg sodium; 38g carb (4g fiber, 7g total sugars); 13g protein

*** Toss chicken with spice paste and allow it to marinate while preparing the other ingredients.

To naturally thicken the stew, coarsely crush the potatoes with a potato masher.

Ghee [GEE] is simply the Indian version of clarified butter. Its slightly nutty flavor is due to the fact that the milk solids are left in the melted butter until they’ve browned. Find ghee at ethnic markets, specialty food stores, and some grocery stores.

ISSUE 131

OCTOBER 2018

cuisine tonight

Basque Chicken Stew Inspired by the eclectic cuisine of northern Spain, this hearty dish is made with boneless, skinless chicken thighs to save time, and ham for salty flavor. Makes 4 servings (61/2 cups) Total time: 40 minutes COMBINE:

1 1 1

Tbsp. smoked paprika tsp. each kosher salt and black pepper lb. boneless, skinless chicken thighs, trimmed and cubed

HEAT:

2 2 1 2 1 1

Tbsp. olive oil cups diced onions cup diced ham (such as Serrano) Tbsp. minced fresh garlic tsp. dried thyme dried bay leaf

DEGLAZE: 1/2

2 1 1 1/2

cup dry sherry cups low-sodium chicken broth can crushed tomatoes (14.5 oz.) cup diced jarred roasted red peppers cup chopped fresh parsley Dry sherry to taste Toasted slivered almonds

Combine paprika, salt, and pepper; toss with chicken. Heat oil in a pot over mediumhigh. Add chicken and brown on all sides, 5 minutes; transfer to a plate and reduce heat to medium. Add onions and ham to pot; cook, stirring, until onions soften, 4â&#x20AC;&#x201C;5 minutes. Add garlic, thyme, and bay leaf; cook until fragrant, 1 minute. Deglaze pot with sherry, scraping up any brown bits. Cook until sherry is nearly evaporated. Stir in broth, tomatoes, red peppers, and chicken; bring to a boil. Cover pot, reduce heat to medium-low, and simmer stew 10 minutes. Stir in parsley, season stew with salt, black pepper, and sherry, and serve with almonds. Per serving: 398 cal; 16g total fat (4g sat); 144mg chol; 865mg sodium; 19g carb (4g fiber, 8g total sugars); 38g protein

Saffron Rice with green olives Makes 4 servings (31/2 cups) Total time: 25 minutes COMBINE:

cups low-sodium chicken broth, heated to steaming Pinch of saffron threads or turmeric

HEAT:

1 1 2 1/2 1/2

Tbsp. olive oil cup long-grain rice tsp. minced fresh garlic tsp. kosher salt cup sliced pimento-stuffed green olives

Combine broth and saffron; let steep 5 minutes. Heat oil in a saucepan over medium. Stir in rice and garlic; cook, until fragrant, 1 minute. Stir in broth mixture and salt; bring to a boil. Reduce heat to low, cover, and cook rice until tender and broth is absorbed, 15 minutes. Off heat, let rice stand 5 minutes, then stir in olives. Per serving: 231 cal; 7g total fat (0g sat); 0mg chol; 640mg sodium; 37g carb (0g fiber, 0g total sugars); 4g protein

Toss chicken with the spices, then brown it to leave behind flavorful bits in the bottom of the pot.

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

Be sure to use a good quality sherry thatâ&#x20AC;&#x2122;s aged, and not a sweet or cooking sherry.

*** Saffron is actually the red stigma of a crocus flower and is the most expensive of spices. Use just a pinch of saffron for unmistakable color, aroma, and flavor.

CHICKEN THIGHS:

Boneless, skinless chicken thighs are great for stews. You get dark-meat flavor without extra fat — and they’re easier to eat! Plus, they stay moist and juicy once cooked.

tes t kitchen favorites Homemade Classics

BACK to school

TRE ATS Whether you have kids at home, youâ&#x20AC;&#x2122;re watching the grandkids, or you just crave the iconic flavors, these recipes for Cocoa Dunkers and Golden Twinkle Snack Cakes are as fun to make as they are to eat.

Cocoa Dunkers with vanilla cream filling No cookie stamps? No problem! Just roll the dough a bit thinner, use a slightly larger cutter, and bake the cookies a little less since you’re not pressing with a stamp. Makes about 25 sandwich cookies Total time: 11/4 hours + chilling FOR THE COOKIES, COMBINE: 1/4 1/4 1/4

cup black cocoa powder cup unsweetened cocoa powder cup hot water

WHISK:

2 1/2

cups all-purpose flour tsp. table salt

CREAM:

11/2 sticks unsalted butter (12 Tbsp.), softened 1 cup sugar 1 egg 1 tsp. pure vanilla extract FOR THE FILLING, BEAT:

21/4 cups powdered sugar 1/2 cup shortening 1 tsp. pure vanilla extract Pinch of salt

For the cookies, combine cocoa powders and water, stirring until a paste forms. Whisk together flour and salt. Cream butter and sugar with a mixer until light and fluffy, about 5 minutes. Beat in cocoa mixture, egg, and vanilla, then blend in flour mixture just until combined. Wrap dough in plastic and chill until firm, at least 1 hour. Preheat oven to 350°. Line baking sheets with parchment paper. Place metal cookie stamps in the freezer. Divide dough into two pieces and roll each between sheets of parchment paper to 1/4-inch thick; transfer to a baking sheet, then freeze until firm. Peel back both sheets of parchment, discarding one. Cut dough into rounds with a 15/8-inchround cutter, dipping cutter in cocoa powder before each cut. Transfer rounds to prepared baking sheets and chill until firm. Press rounds to 1/8-inch thick with a frozen cookie stamp, dipping stamp in cocoa powder before each press. Bake cookies 12 minutes. Reroll, cut, and stamp dough scraps once, then bake. Cool cookies completely before assembling. If not using cookie stamps, roll dough to 1/8-inch thick, cut with a 17/8-inch-round cutter, and bake cookies 10 minutes. For the filling, beat powdered sugar, shortening, vanilla, and salt to combine. (This takes 8–10 minutes and looks like it’s not going to come together, but it will.) Scoop filling with a #100 scoop (2 tsp.) onto centers of half the cookies. Place remaining cookie halves on top, pressing so filling extends to edge.

Bloom the cocoa powder with hot water to enhance it. This gives the cocoa richer, fuller, more intense chocolate flavor.

To ensure the cut cookies release, since the dough is very sticky, separate it from both sheets of parchment before cutting.

Per sandwich cookie: 199 cal; 10g total fat (5g sat); 22mg chol; 62mg sodium; 28g carb (0g fiber, 18g total sugars); 2g protein

S COOKIE STAMP SOURCES NORDICWARE.COM

So the cookie dough releases from the stamp, make sure both the dough and stamps are very well chilled.

tes t kitchen favorites

DO YOU REMEMBER coming home from elementary

You won’t want to pass up the crisp, deeply

school and reaching for a handful of the iconic chocolate

chocolatey Cocoa Dunkers on page 17. Whether you

sandwich cookies with creamy filling, or one of those

twist them open and lick the filling off the cookies, or eat

cellophane-wrapped, cream-filled vanilla sponge cakes

them whole, these perfectly “stuffed” sandwich cookies

and a cold glass of milk? Unfortunately, too often, the

are bound to outshine the store-bought variety.

things we loved as kids fall short when we reach for them

But if cake is more your thing, the batter for these

as adults. These after-school favorites are so yummy and

moist snack cakes comes together in no time and bakes

nostalgic that your inner child will be over the moon

up just as quickly. And with a sweet, creamy, vanilla

with these homemade versions.

filling, these cakes are sure to bring a smile to your face.

Golden Twinkle Snack Cakes You may not be able to wait to eat these tasty cakes, but they taste best when the filling has a chance to meld with the cakes overnight. Makes 18 cakes Total time: 1 hour + cooling FOR THE CAKES, SIFT:

1 3/4 1 1/4

cup cake flour cup sugar, divided tsp. baking powder tsp. each baking soda and table salt

WHISK:

eggs, separated, room temperature cup half-and-half cup vegetable oil tsp. pure vanilla extract

1/3 1/4

FOR THE FILLING, BEAT:

21/3 3/4 1/3 2 1/2

cups powdered sugar, sifted cup + 2 Tbsp. shortening cup whole milk tsp. pure vanilla extract tsp. table salt

S CAKE PAN SOURCES WILTON.COM

Preheat oven to 350°. Coat a mini cake pan (aka cream canoe pan) with nonstick spray. For the cakes, sift together flour, 1/2 cup sugar, baking powder, baking soda, and salt. Whisk together egg yolks, half-and-half, oil, and vanilla in a separate bowl; add to dry ingredients and whisk until smooth. Beat egg whites in another bowl with a hand mixer on medium speed until soft peaks form, 2 minutes; increase speed to medium-high. Gradually sprinkle in remaining 1/4 cup sugar and beat until whites are stiff and glossy, but not dry, 1 minute more. Whisk one quarter of the whites into batter. Fold in remaining whites, in three additions, adding more when no streaks remain. Fill wells of prepared pan two-thirds full with batter, then bake cakes until golden, about 10 minutes. Cool cakes in pan 5 minutes before turning out onto a rack to cool completely. Repeat procedures with remaining batter. For the filling, beat powdered sugar, shortening, milk, vanilla, and salt until smooth. Transfer filling to a piping bag fitted with a round piping tip. Pipe filling into cakes by inserting the tip of the piping bag into cake bottoms three times each, applying gentle pressure. Per snack cake: 256 cal; 14g total fat (3g sat); 33mg chol; 161mg sodium; 32g carb (0g fiber, 24g total sugars); 2g protein

STEP 1 Folding beaten egg whites into the batter lightens the cakes — the air bubbles in the egg whites expand as the cakes bake.

STEP 2 Fill the wells of the pan no more than two-thirds full to avoid too much doming on the bottom of the finished cakes.

STEP 3 To avoid a blowout, apply gentle pressure to the piping bag as you fill the snack cakes. You’ll feel the cakes expand in your hand.

ISSUE 131

OCTOBER 2018

CUISINE for two Perfect Portions

OPEN FOR

DINNER These two open-faced sandwich and salad menus are pure works of flavor — they stack up well for dinner any night of the week — knives and forks, optional.

WHETHER YOU WANT an adult version of a ham and cheese sandwich, or a fanciful twist on a classic seafood melt, after just one bite of either of these open-faced delights, you’ll know you’re on a culinary adventure. With international flavor inspiration, these menus are not only tasty (and pretty to look at), they’re quite hearty and comforting, too. And what goes better with a substantial sandwich than a crisp salad dressed with a tangy vinaigrette? Not much. The salads are perfect for cutting through these rich-flavored sammies.

Spanish Salad with pimentos & marcona almonds Known as the queen of almonds, Marcona almonds are one of Spain’s most lauded exports. With a higher fat content than California-grown almonds, they’re known for their soft crunch and rich, sweet flavor. Makes 2 servings (about 4 cups) Total time: 20 minutes FOR THE VINAIGRETTE, WHISK:

Open-Faced Spanish Ham & Cheese Toasties with sherry-mornay sauce Serrano ham comes from the hind leg of white Spanish pigs. It’s dry-cured for 7–13 months and known as “mountain ham,” where it was traditionally cured. Makes 2 servings Total time: 30 minutes FOR THE SAUCE, MELT:

1 1/2 4

Tbsp. unsalted butter tsp. minced fresh garlic tsp. all-purpose flour

WHISK: 3/4 1/4 1/8

1/4

cup milk cup dry sherry tsp. freshly grated nutmeg Salt, black pepper, and dry sherry to taste cup shredded Manchego (about 1/2 oz.)

FOR THE SANDWICHES, SPREAD:

2 2 1 1 3

Tbsp. unsalted butter, softened slices artisan-style white bread cup shredded Manchego (about 2 oz.) jar chopped pimentos (2 oz.), drained oz. thinly sliced Serrano ham or prosciutto Chopped fresh parsley

Preheat broiler to high with rack 3 inches from element. Line a baking sheet with foil. For the sauce, melt butter in a saucepan over medium heat until foamy; add garlic and cook until fragrant, about 1 minute. Whisk in flour and cook 1 minute. Whisk milk and 1/4 cup sherry into pan in a thin, steady stream until smooth; cook sauce until slightly thickened, 2–3 minutes. Add nutmeg, season sauce with salt, pepper, and sherry, then whisk in Manchego. For the sandwiches, spread both sides of bread slices with butter and season with pepper; broil on prepared baking sheet until golden, 1–2 minutes per side. Sprinkle half each of the Manchego, sauce, and pimentos on bread slices. Top pimentos with ham and remaining Manchego, then pour remaining sauce over top of sandwiches. Broil sandwiches until Manchego is brown and bubbly, 5–7 minutes; sprinkle with remaining pimentos and parsley.

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

tsp. sherry vinegar Tbsp. fresh orange juice from suprêmed orange (below) Tbsp. olive oil tsp. Dijon tsp. minced fresh garlic tsp. honey Salt and black pepper to taste

FOR THE SALAD, TOSS:

4 1 1 1/4

cups chopped romaine orange, suprêmed (juice reserved for vinaigrette) jar sliced pimentos (2 oz.), drained cup fresh parsley leaves Tbsp. Marcona almonds

For the vinaigrette, whisk together vinegar, orange juice, oil, Dijon, garlic, and honey; season with salt and pepper. For the salad, toss romaine, orange segments, pimentos, parsley, and almonds with vinaigrette; season with salt and pepper. Per serving: 169 cal; 10g total fat (1g sat); 0mg chol; 83mg sodium; 19g carb (4g fiber, 11g total sugars); 4g protein

Per serving: 679 cal; 43g total fat (25g sat); 119mg chol; 1427mg sodium; 31g carb (3g fiber, 9g total sugars); 30g protein

ISSUE 131

OCTOBER 2018

cuisine for two

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

Bistro Spinach Salad with mushrooms & pear For the freshest looking salad, wait to slice the mushrooms and pear until just before you’re ready to toss the salad and eat.

crème fraîche is a thick dairy product made

Makes 2 servings (about 4 cups) Total time: 15 minutes

from heavy cream that’s fermented. Sometimes buttermilk or sour cream is added to the cream. Crème fraîche has a nutty and slightly tangy

FOR THE VINAIGRETTE, WHISK:

flavor with a smooth texture. You can purchase it, or make your own — check out our recipe for Homemade Crème Fraîche at cuisineathome.com.

Salmon Melts with crème fraîche & tarragon Wild salmon is best. If the fish is fresh, use it the day you plan to serve it, or store the salmon on ice in the fridge for a day. If you buy frozen, thaw it in the refrigerator the day before. Makes 2 servings Total time: 30 minutes SEAR:

2 1

salmon fillets (5–6 oz. each), skinned and seasoned with salt and black pepper Tbsp. olive oil

BRUSH:

demi baguette, halved lengthwise with some of the soft bread removed from centers Tbsp. olive oil

COMBINE: 1/3

1 1 2 1 1/2 1/2 1 1/2

cup crème fraîche Tbsp. minced shallots Tbsp. minced capers tsp. minced lemon zest tsp. minced fresh tarragon tsp. fresh lemon juice tsp. caper brine cup shredded Gruyère avocado, sliced Minced fresh tarragon

Sear salmon in 1 Tbsp. oil in a nonstick skillet over medium-high heat until it easily flakes, about 3 minutes per side. Let salmon cool slightly, then break into big chunks; transfer to a sieve set over a bowl to drain. Preheat broiler to high with rack 6 inches from element. Line a baking sheet with foil. Brush cut sides of baguette with 2 Tbsp. oil. Arrange baguette on prepared baking sheet, cut sides up, and broil until golden, about 2 minutes. Combine crème fraîche, shallots, capers, zest, 1 tsp. tarragon, lemon juice, and caper brine; season with salt and pepper. Gently stir in salmon. Sprinkle half the Gruyère on

baguette halves, top with salmon mixture, avocado, and remaining Gruyère. Broil sandwiches until Gruyère is bubbly and beginning to brown, 2–3 minutes; top with tarragon. Per serving: 1213 cal; 80g total fat (28g sat); 171mg chol; 1092mg sodium; 65g carb (7g fiber, 1g total sugars); 60g protein

B BONUS RECIPE: CRÈME FRAÎCHE FIND IT AT CUISINEATHOME.COM

1 1 2 1 1/4

Tbsp. white wine vinegar Tbsp. olive oil tsp. minced shallots tsp. Dijon tsp. honey Salt and black pepper to taste

FOR THE SALAD, TOSS:

4 2 2 1/2

cups baby spinach oz. button mushrooms, trimmed and sliced Tbsp. crumbled goat cheese red-skinned pear, sliced

For the vinaigrette, whisk together vinegar, oil, shallots, Dijon, and honey; season with salt and pepper. For the salad, toss spinach, mushrooms, goat cheese, and pear with vinaigrette; season with salt and pepper. Per serving: 155 cal; 10g total fat (3g sat); 5mg chol; 177mg sodium; 15g carb (4g fiber, 6g total sugars); 4g protein

HE A LT H Y CUISINE Delicious & Nutritious

NOURISHING COMFORT

Natural foods chef, blogger, and author, Jodi Moreno, knows feel good food. Not the kind of comforting food that leaves you clutching your stomach 30 minutes after eating. Rather the type that leaves you perfectly satisfied from the inside out â&#x20AC;&#x201D; nourishment at its finest.

JUST A SLIGHT CHILL IN THE AIR causes us to pull out the Dutch oven and park it on the stove for the next six months. But if cool weather isn’t reason enough, these two recipes are — Cauliflower Hazelnut Soup and Curried Sweet Potato + Yellow Split Pea Stew. Thanks to toasted hazelnuts, this cauliflower soup has great nutty flavor. Plus, it has the creaminess we love, without using dairy. And for a hearty bowl of flavor, split peas and sweet potatoes unite in a simple stew, page 27, that’s just as tasty as it is good for you.

Cauliflower Hazelnut Soup with fried sage This soup is best served after the flavors have a chance to develop — if possible, make it a day or two in advance. It’s delicious served warm or cold.

JODI MORENO natural foods chef, blogger & author

Makes 4 servings (about 8 cups) Total time: about 1 hour TOAST: 1/2

cup hazelnuts (+ 1–2 Tbsp. for topping, optional)

HEAT: 1/4

1 1 2

2 8

cup extra-virgin olive oil small leek, white and light green parts only, chopped head cauliflower (2 1/2–3 lb.), roughly chopped tsp. fine sea salt, such as Himalayan Freshly ground black pepper cloves garlic, minced cups Vegetable Broth, page 26 Juice of 1/2–1 lemon (1–2 Tbsp.) or white wine vinegar

HEAT:

1–2 Tbsp. sunflower oil or other high-heat oil 6–8 sage leaves Roasted cauliflower pieces, optional Chives or scallions, optional

Preheat oven to 350°. Toast hazelnuts arranged on a baking sheet in oven until lightly browned and skins start to peel, 15–20 minutes. Cool hazelnuts slightly, then roll between hands or a paper towel to release skins; discard skins and set hazelnuts aside. Heat olive oil in a heavy-bottomed pot over medium. Add leeks and sauté until soft, about 2 minutes. Add cauliflower, salt, and pepper; cook until cauliflower starts to brown, being careful not to burn leeks, stirring occasionally, about 10 minutes. Add garlic and cook 2 minutes more. Add broth, bring to a boil, then reduce heat to a simmer, partially cover, and cook soup 20–30 minutes. Transfer soup to a blender. Add 1/2 cup hazelnuts and 1 Tbsp. lemon juice. Purée soup, then taste and add more salt, pepper, and lemon juice. Heat sunflower oil in a small cast-iron skillet over medium. Fry sage leaves until crispy, about 2 minutes per side; transfer to a paper-towel-lined plate. Top servings with sage, hazelnuts, black pepper, cauliflower, chives, and any other toppings you like. Per serving: 369 cal; 30g total fat (4g sat, 23g mono, 3g poly); 0mg chol; 2230mg sodium; 21g carb (8g fiber, 8g total sugars); 9g protein; 2mg iron; 106mg calcium

Jodi Moreno, brains and chef behind the popular food blog, What’s Cooking Good Looking, is a lover of all things vegetables and whole grains. In her newest cookbook, More with Less, Moreno emphasizes the benefits of simplified cooking. And although she recognizes there are dishes worthy of long ingredient lists and in-depth cooking techniques, she’s realistic about everyday cooking. Jodi’s approach to More with Less was grown from the idea that focusing on one or two main ingredients allows them to shine individually and complement one another. Additionally, she believes the more simplified the recipe, the more approachable, making healthy, wholesome cooking more attainable. w h at s co o k i n g go o d l o o k i n g .co m

ISSUE 131

OCTOBER 2018

HE A LT H Y CUISINE Vegetable Broth

“I strongly believe that there

You may be tempted to use store-bought, but this homemade broth is far superior than any you can find on the shelf.

is a powerful connection between food and our overall health and wellbeing.”

Makes 10 servings (10 cups) Total time: 2 hours HEAT:

2 2 1

Tbsp. extra-virgin olive oil large yellow onions, peeled and cut down the center large carrot, halved lengthwise, then cut into 4 pieces

ADD:

1 1 1 1 5 1 10

Tbsp. tomato paste head garlic, halved horizontally Tbsp. black peppercorns Tbsp. fine sea salt, such as Himalayan sprigs thyme bay leaf cups water

Heat oil in a large, heavy-bottomed pot over medium. Add onions and carrot, cut sides down; cook until black and charred, about 5 minutes. Add tomato paste and toast 1–2 minutes. Add garlic, peppercorns, salt, thyme, bay leaf, and enough water to fill the pot — about 10 cups — leaving 1–2 inches of room from top of pot. Bring broth to a boil, then reduce heat to low to create a slow, lazy simmer. Simmer broth until it reaches the desired flavor, 1–2 hours. Cool broth, about 30 minutes. Strain broth through a fine-mesh sieve; discard solids. Use broth immediately or transfer to glass jars, allowing broth to cool about 1 hour before placing in the fridge (for up to 1 week) or in the freezer (for up to 6 months). Per serving: 27 cal; 3g total fat (0g sat, 2g mono, 0g poly); 0mg chol; 591mg sodium; 0g carb (0g fiber, 0g total sugars); 0g protein; 0mg iron; 7mg calcium

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

Strain the broth mixture through a fine-mesh sieve or cheesecloth; discard solids.

This broth will keep in the fridge for about 1 week, or in the freezer for up to 6 months.

Curried Sweet Potato + Yellow Split Pea Stew Although optional, coconut milk adds some desirable creaminess and complements the slight sweetness of this hearty stew. Makes 4 servings (about 7 cups) Total time: 11/4 hours

Crispy Shallots Makes 4 servings (about Total time: 15 minutes

1 3

1/4

cup)

Tbsp. chickpea flour Pinch each of sea salt and freshly ground black pepper large shallot, thinly sliced Tbsp. grapeseed oil or other high-heat oil

ARRANGE:

3 2

cups peeled and diced sweet potatoes (about 3 potatoes) Tbsp. extra-virgin olive oil

HEAT:

3 1 3 2 1 5 1

Tbsp. ghee or extra-virgin olive oil medium yellow onion, diced (about 2 cups) large cloves garlic, minced tsp. curry powder Freshly ground black pepper cup yellow split peas (dal), rinsed cups water or Vegetable Broth, left Tbsp. fine sea salt, such as Himalayan Juice of 1/2 a lemon (about 1 Tbsp.) Canned coconut milk, optional

Preheat oven to 400°. Arrange sweet potatoes on a baking sheet; toss with olive oil, then bake until soft, about 20 minutes. Roughly mash potatoes. Heat ghee in a heavy-bottomed pot over medium. Add onion and cook until soft, about 5 minutes. Add garlic, curry powder, and pepper; cook 2 minutes (do not add salt at this point). Stir in split peas, sweet potatoes, and water; bring to a boil, then reduce heat to a simmer, partially cover, and cook stew until split peas are soft, 30–40 minutes. Stir in salt and lemon juice; simmer stew 10 minutes more. Keep stew warm until ready to serve. Drizzle coconut milk on servings and top with Crispy Shallots. Per serving: 446 cal; 19g total fat (3g sat, 14g mono, 2g poly); 0mg chol; 1511mg sodium; 58g carb (19g fiber, 9g total sugars); 13g protein; 2mg iron; 76mg calcium

Mix flour with a pinch each of salt and pepper; toss in shallot slices to coat. Heat oil in a small skillet over mediumhigh. Test if oil is hot by adding a shallot slice; if it sizzles, it’s ready.

Add remaining shallot slices; cook until starting to brown, occasionally lightly shaking pan, 3–4 minutes. Transfer shallot slices, using a slotted spoon, to a paper-towel-lined plate. Use shallots right away, or store them in an airtight container in the fridge for up to 2 weeks. Per serving: 57 cal; 4g total fat (0g sat, 1g mono, 3g poly); 0mg chol; 3mg sodium; 5g carb (0g fiber, 1g total sugars); 1g protein; 0mg iron; 2mg calcium

DINER DELIGHTS Get one of your favorite go-to diner menus right in the comfort of your own home. This cheeseburger meatloaf meal is so good, you may never set foot in your local haunt again.

WHETHER YOU’RE A LOVER of meatloaf, or not, you’re going to fall head-over-heels for this one. Inspired by the flavors of a cheeseburger, it’s stuffed with Cheddar, bacon, pickles, and onions, then topped with a sweet, ketchup-mustard glaze. What’s not to like?! Complement the meatloaf with dill and lemon mashed potatoes, then counter its richness with a crisp, fresh salad with burger bun croutons. And no trip to the diner is complete without a milkshake. You’ll love every last sip of these cherry shakes with fudge sauce.

Cheeseburger Meatloaf Makes 6 servings Total time: 11/2 hours FOR THE MEATLOAF, COMBINE:

11/2 lb. ground chuck 10 strips bacon, cooked and crumbled 8 oz. Cheddar, diced 3/4 cup quick-cooking oats 1/2 cup each chopped onion and dill pickles 1/2 cup dill pickle juice 1/4 cup mayonnaise 2 eggs, lightly beaten 1 Tbsp. Worcestershire sauce 1 tsp. black pepper 1/2 tsp. red pepper flakes

Bake meatloaf until a thermometer inserted into the center registers 160°, about 1 hour. Let meatloaf rest 10 minutes before topping with chopped pickles and slicing. Per serving: 761 cal; 57g total fat (22g sat); 209mg chol; 1175mg sodium; 19g carb (2g fiber, 11g total sugars); 37g protein

Buttermilk Mashed Potatoes with dill & lemon Makes 6 servings Total time: 20 minutes

2 1/2 1/2

FOR THE GLAZE, STIR: 1/2 1/4

cup ketchup cup yellow mustard Tbsp. light brown sugar Chopped pickles, optional

Preheat oven to 375°. Line a baking sheet with foil. Lightly coat an 81/2×41/2-inch loaf pan with nonstick spray. Line pan with plastic wrap, allowing excess to hang over edges. For the meatloaf, combine chuck, bacon, Cheddar, oats, onion, pickles, pickle juice, mayonnaise, eggs, Worcestershire, black pepper, and pepper flakes in a bowl. Press meatloaf mixture into prepared pan, then carefully invert onto prepared baking sheet and discard plastic wrap. Gently reshape meatloaf as necessary. For the glaze, stir together ketchup, mustard, and brown sugar; spread over meatloaf.

1/2

Pat the meat mixture into the pan, being sure to press it into the corners for the sturdiest loaf.

lb. Yukon gold potatoes, peeled and cubed cup buttermilk, warmed cup sour cream Tbsp. chopped fresh dill tsp. minced lemon zest Salt and black pepper to taste

Cook potatoes in a pot of boiling salted water until fork-tender, 10–15 minutes. Drain potatoes and return to pot over mediumlow heat, stirring to remove excess moisture, 1–2 minutes. Stir buttermilk, sour cream, dill, and zest into potatoes, then mash to desired consistency; season with salt and pepper. Per serving: 176 cal; 4g total fat (3g sat); 15mg chol; 37mg sodium; 28g carb (2g fiber, 2g total sugars); 5g protein

Spread the topping over the exterior of the meatloaf to keep it moist and add cheeseburger flavor.

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Iceberg Salad with herbed buttermilk dressing Any type of bread works for the croutons, but hamburger buns tie the theme together, and they make light, delicate, and airy croutons. Makes 6 servings (11/2 cups dressing) Total time: 20 minutes COMBINE:

4 1 1/2 2

Tbsp. unsalted butter, melted tsp. granulated garlic tsp. kosher salt hamburger buns, diced

WHISK: 3/4 1/4

3 2 1 1 1/2

cup mayonnaise cup each buttermilk and sour cream Tbsp. minced fresh dill Tbsp. each minced fresh chives and parsley Tbsp. cider vinegar tsp. Worcestershire sauce tsp. grated fresh garlic Salt and black pepper to taste

TOSS:

1 11/2 1/2 1/2

Preheat oven to 400°. Combine butter, granulated garlic, and salt; toss with bun cubes, spread on a baking sheet, and bake croutons until golden, 10–12 minutes, flipping once. Whisk together mayonnaise, buttermilk, b lk so our cream, dill, chives, parsley, vineg gar, Worcestershire, and garlic forr the dressing; season with ssalt and pepper. Toss lettuce, tomatoes, carrot, and radishes in a bowl. Drizzle dressing overr servings, then top with croutons.

IN A PICKLE Most meatloaf contains a binder, called a panade [pah-NAHD], that’s comprised of a starch, a liqu uid, and sometimes egg. Here, to drive home the flavor of a cheeseburger, pickle juice goes into the meatloaf mix, which hydrates the oats, keeping the meatloaf intact and sliceable.

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

head iceberg lettuce, chopped cups diced tomatoes cup shredded carrot cup sliced radishes

Per serving: 361 cal;; 32g total fat (9g sat); 3 38mg chol; 608mg sodium; 14g carb (2g fiber, 5g total sugars); 4g protein

Cherry Milkshakes with fudge sauce Makes 6 servings (8 cups) Total time: 10 minutes FOR THE FUDGE SAUCE, WHISK: 1/2

1/2 1/8

1 2 1/2

cup each granulated sugar and unsweetened cocoa powder cup heavy cream tsp. kosher salt Tbsp. unsalted butter oz. semisweet bar chocolate, finely chopped tsp. pure vanilla extract

FOR THE MILKSHAKE, BLEND:

11/2 qt. vanilla ice cream 11/2 cups milk 2 cups frozen pitted sweet cherries 1 Tbsp. fudge sauce 1/2 tsp. pure almond extract Chocolate shavings and pitted sweet cherries, optional For the fudge sauce, whisk together sugar, cocoa, cream, and salt in a saucepan over medium heat. Cook until sugar melts and sauce is smooth, then whisk in butter until melted.

Off heat, stir in chocolate until melted, then stir in vanilla. For the milkshake, blend ice cream, milk, cherries, fudge sauce, and almond extract in a blender on high speed until smooth. Drizzle bottom and sides of serving glasses with fudge sauce, then pour milkshake into glasses. Top shakes with chocolate shavings and a cherry; serve immediately. Per serving: 550 cal; 30g total fat (18g sat); 97mg chol; 180mg sodium; 63g carb (3g fiber, 53g total sugars); 9g protein

TAILGATE FARE FOR THE SCORE

This football season, celebrate in true tailgating fashion with a beer-inspired menu that puts the hops in your meal and not just your red plastic cup. With chili, mac ‘n cheese, jalapeño poppers, and a spiked punch, you’ll easily score big points for flavor.

HUT! HUT! HIKE!

defense

Mexican Beer Chili Keep chili warm at the tailgate in a slow cooker set to low. Makes 12 servings (16 cups) Total time: 21/2 hours FOR THE CHILE PASTE, TOAST:

2 2 4

dried guajillo chiles dried ancho chiles cups low-sodium chicken broth, divided

FOR THE CHILI, COOK:

4 2

strips thick-sliced bacon, diced lb. bone-in pork shoulder roast, trimmed, cut into 1/2-inch pieces, seasoned with salt and black pepper

ADD:

11/2 cups diced white onions 2 Tbsp. each tomato paste, ground cumin, and minced fresh garlic 1 Tbsp. Mexican oregano 1 tsp. ground coriander STIR IN:

3 2 3 2 2

bottles dark Mexican beer, such as Negro Modelo (12 oz. each) cans fire roasted diced tomatoes (15 oz. each) minced chipotles in adobo sauce cans pinto beans (15 oz. each), drained and rinsed Tbsp. fresh lime juice Sour cream, scallions, and lime wedges

offense

For the chile paste, toast chiles in a large pot over medium-high heat until fragrant, turning often, 3–5 minutes; transfer to a 1-quart Pyrex measuring cup. Add 3 cups broth, cover, and microwave on high until broth simmers, about 5 minutes; set aside 20 minutes. Purée chiles with broth in a blender, then strain through a fine-mesh sieve; discard solids. For the chili, cook bacon in same pot until crisp; transfer to a paper-towel-lined plate and reserve drippings. Brown pork in 2 Tbsp. drippings in same pot over medium-high heat, about 6 minutes. Transfer pork and any juices to a bowl. Add 1 Tbsp. drippings and onions to pot; cook until softened, 2–3 minutes. Stir in tomato paste, cumin, garlic, oregano, and coriander; cook until fragrant, 1 minute. Stir in beer, diced tomatoes, chipotles, remaining 1 cup broth, chile paste, bacon, and pork. Bring chili to a boil, then reduce heat to medium-low, and simmer, partially covered, until pork is fork-tender, 2 hours. Stir in beans and simmer chili 30 minutes more; stir in lime juice and season with salt and pepper. Serve chili with sour cream, scallions, and lime wedges. Per serving: 284 cal; 6g total fat (1g sat); 50mg chol; 522mg sodium; 28g carb (2g fiber, 3g total sugars); 24g protein

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

Beer Cheese Jalapeño Poppers Poppers can be filled up to a day ahead, and stored in the refrigerator. Makes 12 servings (24 poppers) Total time: 50 minutes HEAT:

bottle Pilsner or lager beer (12 oz.)

COMBINE:

4 4 2 3/4 12 4

oz. cream cheese, softened oz. shredded sharp Cheddar Tbsp. chopped scallions tsp. minced fresh garlic jalapeños, halved lengthwise, ribs and seeds removed strips thick-sliced bacon, diced and cooked

Heat beer in a saucepan over medium-high to a boil. Reduce heat to medium and simmer beer until reduced to 1/4 cup. Preheat grill to medium. Brush grill grate with oil. Combine reduced beer, cream cheese, Cheddar, scallions, and garlic for the filling. Stuff jalapeño halves with 11/2– 2 tsp. filling; sprinkle with bacon. Grill poppers until filling is bubbly and jalapeños are charred, about 10 minutes. Per serving: 106 cal; 8g total fat (4g sat); 22mg chol; 176mg sodium; 2g carb (0g fiber, 1g total sugars); 4g protein

first down

Ale Mac ‘n Cheese This mac ‘n cheese reheats well on the grill. Prepare it in a disposable foil pan according to recipe instructions. Then reheat, covered, on the grill until warmed through. Makes 12 servings (one 9×13-inch pan) Total time: 1 hour PULSE:

4 6 1/4

slices hearty country-style white bread, torn Tbsp. unsalted butter, cold, divided cup packed fresh parsley leaves Salt and black pepper

COOK:

lb. elbow macaroni

MELT: 1/4

1 1/2 1/4

cup all-purpose flour tsp. kosher salt tsp. black pepper tsp. cayenne pepper

GRADUALLY, WHISK IN:

31/2 cups whole milk 1 bottle amber or brown ale (12 oz.) OFF HEAT, WHISK IN:

12 4 2

oz. shredded sharp Cheddar (3 cups) oz. shredded American cheese (1 cup) tsp. Dijon

touchdown!

Pulse bread, 2 Tbsp. butter, and parsley in a food processor until coarse crumbs form; season with salt and black pepper. Heat broiler to high with rack 6 inches from element. Coat a 9×13-inch baking dish with nonstick spray. Cook macaroni in a large pot of boiling salted water according to package directions. Drain macaroni and transfer to a bowl; wipe out pot. Melt remaining 4 Tbsp. butter in same pot over medium-high heat. Add flour, 1 tsp. salt, 1/2 tsp. black pepper, and cayenne; cook, whisking constantly, until golden and fragrant, 1–2 minutes. Gradually, whisk in milk and beer; bring to a boil, whisking constantly, then reduce heat to medium and cook sauce until thick, 5 minutes. Off heat, whisk in Cheddar, American cheese, and Dijon. Stir in macaroni, return pot to stovetop over medium-low heat, and cook until steaming, 5 minutes. Transfer mac ‘n cheese to prepared dish, sprinkle with bread crumbs, and broil until golden brown and crisp, 3–4 minutes. Let mac ‘n cheese rest 5 minutes before serving.

Tailgate Punch with pineapple & lime If your tailgate crowd is made up of beer lovers, opt for an IPA in this drink. If not, choose a summer shandy for a lighter-flavored punch. Makes 12 servings (10 cups) Total time: 5 minutes

2 1 1 4 1/2

cups canned 100% pineapple juice cup lemon-lime soda, such as 7-Up or Sprite cup vodka bottles IPA beer or Leinenkugel’s Summer Shandy (12 oz. each) cup fresh lime juice

Combine pineapple juice, soda, vodka, beer, and lime juice. Serve punch immediately over ice. Per serving: 109 cal; 0g total fat (0g sat); 0mg chol; 7mg sodium; 10g carb (0g fiber, 7g total sugars); 0g protein

Per serving: 423 cal; 21g total fat (12g sat); 62mg chol; 602mg sodium; 40g carb (1g fiber, 6g total sugars); 17g protein

ISSUE 131

OCTOBER 2018

cuisine class Corn & Flour Tortillas

H O W TO M A K E

CORN FLOUR TORTILLAS AND

Itâ&#x20AC;&#x2122;s no surprise that fresh, homemade tortillas are far superior to store-bought. But what is so astonishing is how easy they are to make. You may never buy a package of them again! WATCH THE VIDEO CUISINEATHOME.COM/EXTRAS

Blue Corn Tortillas

Tortilla presses can be found at most kitchen or general merchandise stores and are often less than $30. Makes 15 (6-inch) tortillas Total time: 1 hour

2 3/4

11/2

cups blue corn flour (masa harina) tsp. kosher salt cups warm water

Whisk together corn flour and salt; stir in water to combine. Gently squeeze dough (it should feel like soft cookie dough). Add additional water or corn flour, a little at a time, if dough seems too dry or too wet. Cover dough with a damp cloth or plastic wrap and let rest 15 minutes. Divide dough and shape into 15 ping pong-sized balls; cover with a damp cloth or plastic wrap. Gently press one dough ball in a zipper-lock freezer bag into a 1/8-inch-thick tortilla using a tortilla press; flip and press again. Remove tortilla from press and freezer bag. Cook tortilla in a preheated castiron skillet over medium-high until slightly dry, 1â&#x20AC;&#x201C;2 minutes per side. Transfer tortilla to a plate; cover with a towel. Repeat pressing and cooking with remaining dough balls. Per tortilla: 54 cal; 1g total fat (0g sat); 0mg chol; 98mg sodium; 11g carb (1g fiber, 0g total sugars); 1g protein

Place dough ball on top of plastic in center of tortilla press. A zipper-lock freezer bag, cut open, works well here.

For best results, encase dough ball with the other side of the bag, and press. Flip the tortilla and press again.

BLUE CORN FLOUR

Blue corn (also known as Hopi maize) is grown in Mexico and the Southwestern United States, and is often ground into a flour. Blue corn flour is a staple of New Mexican cuisine and is commonly used to make tortillas.

Carefully pull back the bag to release the tortilla. If the tortilla tears, gently pat it back in place.

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OCTOBER 2018

Flour Tortillas with roasted garlic

The roasted garlic is an optional add-in, but tasters preferred the subtle flavor as opposed to none at all. Makes 10 (8-inch) tortillas Total time: 13/4 hours

3 2 1 1/3 1 1

cups all-purpose flour tsp. kosher salt tsp. baking powder cup shortening, cubed bulb roasted garlic (see note on roasting below) cup room temperature water

Pulse flour, salt, and baking powder in a food processor 2–3 times. Add shortening and roasted garlic; pulse until mixture resembles coarse crumbs. With processor running, add water, just until dough forms a shaggy ball, about 30 seconds. Turn dough out onto a lightly floured surface and knead until smooth, about 1 minute. Cover dough with a damp cloth or plastic wrap and rest 15 minutes. Divide dough into 10 golf ballsized pieces; cover and let rest 10 minutes. Roll one dough ball out on a lightly floured surface into an 8-inch circle using a rolling pin. Cook tortilla in a preheated castiron skillet over medium-high heat until lightly browned, about 1 minute per side. Transfer tortilla to a plate and cover with a towel. Repeat rolling and cooking with remaining dough balls. Per tortilla: 202 cal; 7g total fat (2g sat); 0mg chol; 440mg sodium; 30g carb (1g fiber, 0g total sugars); 4g protein

WATCH THE VIDEO CUISINEATHOME.COM/EXTRAS

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

Squeeze the roasted garlic into the flour mixture, being careful not to get any of the papery skin in the processor.

With the processor running, add the water just until a shaggy dough ball comes together.

Knead the dough 1–2 minutes until it becomes smooth and pliable, then let it rest to allow the gluten to relax.

On a lightly floured surface, roll each dough ball into 8-to-9-inch circles, adding more flour as needed.

H OW TO ROA S T G A R LI C Roasting garlic is a great way to mellow some of its bite, leaving it deeply flavored and super tender. Preheat oven to 375°. Cut off stem end of one bulb of garlic to expose the cloves; place in the center of a piece of foil. Drizzle 1 Tbsp. olive oil over garlic, then loosely fold foil to enclose. Roast garlic in oven until soft when pierced, 45–55 minutes; open packet and cool. Pop cloves out of their skins by squeezing the bulb from the base.

AVOCADO ENCHILADAS WITH CORN & BLACK BEANS PG. 40

Avocado Enchiladas with corn & black beans Fill up on healthy fats and plant-based protein with these vegetarian enchiladas that are just as satisfying as their meaty cousins. Makes 10 servings Total time: 11/4 hours FOR THE SAUCE, PURÉE:

13/4 cups low-sodium vegetable broth 2 avocados 1 cup sour cream 1 can diced jalapeños (4 oz.), such as Ortega 1/2 cup fresh lime juice 1/4 cup fresh cilantro leaves 2 tsp. ground cumin Salt and black pepper to taste FOR THE FILLING, SAUTÉ: 1/2

2 1 2 2 1/2

2 1 3 3 2

cup each diced onion and red bell pepper Tbsp. minced jalapeño Tbsp. minced fresh garlic Tbsp. olive oil tsp. each ground cumin and coriander tsp. red pepper flakes cups frozen corn kernels, thawed can black beans (15 oz.), drained and rinsed cups shredded pepper Jack, divided Tbsp. chopped fresh cilantro avocados, diced

DIVIDE:

Flour Tortillas with roasted garlic, page 38 Shredded iceberg lettuce, diced avocado, and halved grape tomatoes

Preheat oven to 375°. Coat a 9×13-inch baking dish with nonstick spray. For the sauce, purée broth, avocados, sour cream, jalapeños, lime juice, cilantro, and cumin in a blender or food processor; season with salt and pepper. Spread 11/2 cups sauce in bottom of prepared dish. For the filling, sauté onion, bell pepper, jalapeño, and garlic in oil in a sauté pan over medium-high heat until softened, 4–5 minutes. Add cumin, coriander, and pepper flakes and sauté 1 minute more. Stir in corn and beans. Off heat, stir in 2 cups cheese, cilantro, and 2 avocados; season with salt and pepper. Divide filling evenly among tortillas.

DICING AVO C AD OS

* Dicing an avocado in the shell means no cutting board to clean; simply scoop it out with a spoon.

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

Roll tortillas and place, seam sides down, in prepared dish; top with remaining sauce and remaining 1 cup cheese. Bake enchiladas on middle rack until heated through, 20 minutes. Top enchiladas with lettuce, avocado, and tomatoes. Per enchilada: 613 cal; 37g total fat (14g sat); 40mg chol; 1051mg sodium; 55g carb (11g fiber, 4g total sugars); 17g protein

So the avocados hold their shape in the filling, gently stir them in off of the heat.

PICO DE GALLO

Combine 2 cups seeded and diced tomatoes, 1/2 cup chopped scallions, 1/4 cup chopped fresh cilantro, 2 Tbsp. seeded and minced jalapeño, and 2 Tbsp. fresh lime juice; season with salt and black pepper.

Loaded Nachos with blue corn tortilla chips For the best chips, fry a few in a test batch to check temperature and timing — they crisp up as they cool. Makes 8 servings Total time: 1 hour FOR THE CHIPS, HEAT:

Vegetable oil Blue Corn Tortillas, each cut into 6 wedges, page 37 Salt to taste

FOR THE MEAT, SAUTÉ: 1/2

1 1

cup diced onion Tbsp. olive oil lb. ground chuck

STIR IN:

2 Tbsp. minced fresh garlic 1 1 /2 tsp. each ground cumin, coriander, and chili powder 1 can Ranch Style Beans (15 oz.) 1/2 cup water Salt and black pepper to taste

ASSEMBLE:

11/2 cups shredded pepper Jack 1 / 1 2 cups shredded Cheddar 1 cup sliced black olives For the chips, heat a pot filled halfway with oil to 360°. Line a baking sheet with paper towels. Fry tortillas in batches until crisp, about 1 minute per batch; transfer to prepared baking sheet and season with salt. For the meat, sauté onion in oil in a sauté pan over medium-high heat until onion begins to soften, 3–4 minutes. Add chuck and sauté, crushing with a potato masher, until cooked through; drain all but 1 Tbsp. drippings. Stir in garlic, cumin, coriander, and chili powder; cook chuck 1 minute more. Add beans and water to pan and simmer on low heat until warmed through; season with salt and pepper.

Assemble nachos by placing onethird of the chips on a platter; top with one-third each meat mixture, cheeses, Pico de Gallo (above), and olives. Repeat layering. Per serving: 472 cal; 26g total fat (11g sat); 67mg chol; 789mg sodium; 36g carb (7g fiber, 3g total sugars); 27g protein

R A N CH B E A N S Ranch Style Beans are a brand and style of beans that are simply pinto beans cooked in a gravy of tomatoes, chiles, paprika, vinegar, spices, and beef fat. ISSUE 131

OCTOBER 2018

FASTER WITH FEWER Easy Recipes, Ten Ingredients

ONE-POT COMFORT

ONE-POT RAGU WITH ITALIAN SAUSAGE Makes 6 servings (about 9 cups); Total time: 30 minutes Mince 1/2 cup each chopped carrot, celery, and onion in a food processor. Heat 2 Tbsp. olive oil in a large pot over medium-high. Add 1 lb. bulk Italian sausage and minced vegetables; cook until sausage browns, 5 minutes. Stir in 1 can petite diced tomatoes (28 oz.), 3 cups low-sodium chicken broth, 1 Tbsp.

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

Italian seasoning, and 8 oz. spaghetti, broken in half (make sure spaghetti is submerged in broth); bring to a boil. Cover pot, reduce heat to medium-low, and cook ragu until pasta is al dente and sauce thickens, 8â&#x20AC;&#x201C;10 minutes. Season ragu with salt and black pepper; stir in 1/2 cup chopped fresh basil.

Per serving: 406 cal; 19g total fat (4g sat); 55mg chol; 728mg sodium; 36g carb (2g fiber, 7g total sugars); 18g protein

If you love warm, hearty dishes, but hate the clean up, these meals are just for you! Satisfy your comfort food cravings any night of the week with quick and easy one-pot recipes.

DRESSING WHISK TOGETHER

3 TBSP. EACH OLIVE OIL

Per serving: 337 cal; 24g total fat (3g sat); 0mg chol; 107mg sodium; 20g carb (7g fiber, 8g total sugars); 14g protein

AND WHITE WINE VINEGAR, 1 TBSP. MINCED FRESH GARLIC, AND 2 TSP. DIJON; SEASON WITH SALT AND BLACK PEPPER.

ROASTED BEET, EGGPLANT & TOFU SALAD Makes 4 servings (8 cups); Total time: 30 minutes Preheat oven to 450Â° with a baking sheet inside. Toss 10 oz. golden beets, peeled and cut into 1/2-inch cubes, 8 oz. eggplant, cut into 1-inch cubes, 4 oz. green beans, trimmed and cut into 1-inch pieces, 1/2 cup thinly sliced red onion, and 1 lb. extra-firm tofu, pressed and cut into 1-inch cubes, with

2 Tbsp. olive oil. Arrange on preheated baking sheet in a single layer; season with salt and black pepper. Roast tofu and vegetables until beets are fork-tender and tofu begins to brown, 20 minutes. Toss vegetables, tofu, and 1 pkg. baby kale (5 oz.) with dressing (see recipe, above). Serve salad warm.

ISSUE 131

OCTOBER 2018

HOT CHICKEN SALAD WITH FRITOS Makes 6 servings; Total time: 30 minutes 1/4 tsp. cayenne pepper;

stir into chicken mixture, season with salt and black pepper, and transfer to prepared dish. Top casserole with 1 cup crushed Fritos, 1/4 cup slivered almonds, and 1/4 cup finely shredded sharp Cheddar. Bake casserole until bubbling around the edges, about 20 minutes; let rest 5â&#x20AC;&#x201C;10 minutes before serving.

Preheat oven to 400Â°. Coat a 7x11-inch baking dish with nonstick spray. Combine 2 cups chopped cooked chicken, 11/2 cups finely shredded sharp Cheddar, 1 cup sliced celery, 1 cup each diced onions and red bell peppers, and 1/2 cup slivered almonds in a bowl. Whisk together 11/2 cups mayonnaise, 1 Tbsp. minced fresh garlic, and

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

Per serving: 782 cal; 67g total fat (13g sat); 103mg chol; 729mg sodium; 15g carb (3g fiber, 3g total sugars); 29g protein

FASTER WITH FEWER

STIR-FRY SAUCE

Per serving: 450 cal; 15g total fat (4g sat); 142mg chol; 535mg sodium; 50g carb (2g fiber, 4g total sugars); 26g protein

WHISK TOGETHER 1/4 CUP LOW-SODIUM SOY SAUCE, AND 1 TBSP. EACH SAMBAL OELEK AND SESEAME OIL.

SPICY BEEF FRIED RICE

Makes 6 servings (8 cups); Total time: 30 minutes

Heat 1 Tbsp. vegetable oil in a wok over medium-high; swirl to coat. Add 3 eggs, lightly beaten; stir-fry until scrambled, then transfer to a bowl. Add 1 Tbsp. vegetable oil to wok and increase heat to high; stir-fry 1 pkg. frozen classic mixed vegetables (16 oz.) until softened, 3–5 minutes. Add 1/4 cup minced scallion whites, and 1 Tbsp. each minced fresh garlic and ginger; cook 1 minute. Transfer vegetables to bowl with

scrambled eggs. Heat 1 Tbsp. vegetable oil in wok. Add 1 lb. flank steak, thinly sliced, and seasoned with salt and black pepper; stir-fry until browned on both sides, 2–3 minutes. Add Stir-Fry Sauce (see recipe, above); toss to coat. Add 3 cups cooked and chilled long-grain rice, 1/2 cup frozen green peas, thawed, 1/2 cup sliced scallion greens, scrambled eggs, and stir-fry vegetables; cook to heat through.

ISSUE 131

OCTOBER 2018

ask the editors

Is Grana Padano the same thing as Parmigiano-Reggiano? Stella Besch, West Des Moines, IA

No, though they are similar. Both are hard, semi-aged, cow’s milk cheeses from Northern Italy. Parmigiano-Reggiano is made from whole and skimmed milk, while Grana Padano is made from only partially skimmed milk. Grana is aged between 9–30 months and has a more delicate, less salty flavor. Meaning grainy (grana) from the Po River valley (Padana), authentic Grana Padano can be produced in five regions north of the Po River, while true Parmigiano-Reggiano can only come from five specific cities. Because there are more areas that produce Grana Padano, it’s cheaper, which is why it’s often thought of as Parmigiano-Reggiano’s knock-off.

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

TELL ME MORE: Whipped Cream To make great whipped cream, use heavy cream (minimum 36% fat) and be sure the bowl, beaters, cream, and any flavorings are well chilled. Start beating the cream on a lower speed until the whisk leaves a trail, then, if making sweetened whipped cream, gradually beat in the sugar and any flavorings. At that point, increase the speed to medium-high and beat to the desired stage.

SOFT PEAKS barely hold their

MEDIUM PEAKS hold their shape

STIFF PEAKS (or firm peaks)

shape, and the peaks flop over as soon as the beaters are lifted.

fairly well, but the tip of the peaks curl slightly when the beaters are lifted.

stand straight up when the beaters are lifted, and the tips don’t curl.

You used lemon grass in a recipe last issue. What is it?

Do you have a question for Cuisine at Home magazine?

Tessa Barrow, Lafayette, CA

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 Ask The Editors 2143 Grand Avenue Des Moines, IA 50312 Please include your name, address, email, and a daytime phone number.

DUTCHPROCESSED BLACK COCOA

NATURAL UNSWEETENED

What is black cocoa powder? Cleo Daley, Greenwich, NY

It’s an ultra-Dutched type of cocoa powder, meaning it’s been washed with an alkali to strip the acids, mellowing the flavor and darkening the color. In general, the darker the cocoa, the lighter the taste. Black cocoa powder, AKA black onyx cocoa, is what’s used in Oreos. And because it’s so heavily Dutched, it also contains almost no fat, which can make baked goods dry and crumbly. Thus, it’s typically used as a “coloring” agent, not a flavoring one, and usually in combination with another cocoa powder (natural unsweetened or “regular” Dutch-processed).

It’s a reedy herb and an essential ingredient in southeast Asian cuisine, such as in the Coconut Rice with lemon grass from last issue. The reedy, grass-like stalks are about 18-inches long with a slightly bulbous base. Once cut, lemon grass has a citrusy, floral aroma somewhat similar to lemon zest. You can find lemon grass at Asian markets and some grocery stores. When buying it, choose firm, pale green stalks. Avoid those that are dry or brown. To use, cut the base until purple rings begin to show, remove the woody outer layer, exposing the inner stalk, then prepare according to your recipe. Store lemon grass, wrapped in plastic, in the refrigerator for 2–3 weeks, or freeze for up to 6 months.

ISSUE 131

OCTOBER 2018

GRAND FINALE Tapioca Pudding

the pearl of

puddings This vintage dessert, made with large tapioca pearls and vanilla bean paste, is perfect as is. But for a dessert like no other, and to draw in any tapioca skeptics, layer the creamy pudding with caramel sauce, peanuts, and chopped candy bars.

tapioca Tapioca is a starch thatâ&#x20AC;&#x2122;s extracted from the root of the cassava (also called yuca, manioc, and Brazilian arrowroot). Though tapioca is available in many forms, pearls are the most common shape.

OLD-FASHIONED DESSERTS have come back

things: It softens the pearls, cutting down on their

into vogue as people try to keep family traditions

cooking time, and it releases starch into the milk,

and recipes alive. And with just one spoonful of

which, along with the egg yolks, thickens this

this sweet, ultra-creamy vanilla pudding studded

silky pudding perfectly.

with tapioca pearls you’ll swear your grandmother is right there with you making it.

Eat it as the purists do. Or, do you need some convincing to try this texturally intriguing

It couldn’t be easier to make. Start by soaking tapioca pearls in milk overnight. This does two

pudding? Layer it with the flavors of a Snicker’s bar — it may just make you a tapioca convert.

Vanilla Bean Tapioca Pudding Makes 10 servings (about 5 cups) Total time: 45 minutes + soaking & chilling SOAK: 2/3

41/2

cup large pearl tapioca cups whole milk

WHISK:

6 2/3 1 1

egg yolks cup sugar Tbsp. vanilla bean paste tsp. kosher salt

Soak tapioca in milk in a saucepan, covered and refrigerated, overnight. Heat tapioca and milk over medium until tapioca is tender, about 20 minutes. (Milk mixture will be steamy, but not simmering.) Reduce heat to low. Whisk together yolks, sugar, vanilla bean paste, and salt in a bowl until smooth, then temper in 1 cup tapioca-milk mixture; slowly whisk back into pan. Increase heat to medium-low, and cook pudding until thickened, 20–23 minutes. (Pudding should not simmer.) Meanwhile, prepare an ice water bath with a bowl set inside. Transfer pudding to prepared bowl set in ice water bath; stir occasionally until pudding is cool. Press plastic wrap over surface of pudding, then chill until cold, at least 4 hours. Per serving: 168 cal; 6g total fat (3g sat); 122mg chol; 244mg sodium; 25g carb (0g fiber, 15g total sugars); 5g protein

1. Soak the tapioca overnight to reduce the cooking time, and to allow it to release starches into the milk, which help thicken the pudding.

2. Temper, or slowly warm, the yolks by drizzling some of the steaming milk mixture into them, while whisking, which prevents them from scrambling.

3. Overheating the pudding can cause it to curdle, so don’t allow it to simmer. Then, to ensure the creamiest pudding, pour it into a bowl set over an ice water bath to stop the cooking once it’s thickened.

B BONUS RECIPE: CARAMEL SAUCE FIND IT AT CUISINEATHOME.COM

ISSUE 131

OCTOBER 2018

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BONUS RECIPE S

SLOW-COOKER MENUS DELICIOUS, COMFORTING MEALS ARE SIMPLE TO MAKE WITH A SLOW COOKER â&#x20AC;&#x201D; DINNER COMES TOGETHER WITH JUST A FEW FINISHING TOUCHES, SO YOU CAN TAKE A SEAT AT THE TABLE, TOO!

BEEF & NOODLES WITH GARLIC & CHIVE MASHED POTATOES PG 58

ISSUE 131

OCTOBER 2018

MEMBERS EXCLUSIVE: SLOW-COOKER MENUS

GOOD TO KNOW:

Italian Chicken

ASIAGO CHEESE

When you make this creamy, cheesy, perfectly seasoned comfort meal, your friends and family will be lining up to hug you — it’s that good. Seriously, it tastes like something an Italian grandmother would have made. And the slow cooker couldn’t make this dish any easier. C U I S I N E AT H O M E .CO M

This cow’s milk cheese carries a protected designation of origin, meaning it must be produced in the foothills of the Veneto region of Italy to be labeled Asiago. Aged varieties are rich and have a pleasant sharpness.

Italian Chicken Thighs with asiago-garlic sauce Makes 4 servings Prep time: 30 minutes Cook time: 31/2–4 hours (low) COMBINE:

2 1 1/2 8 2

Tbsp. Italian seasoning, divided tsp. kosher salt tsp. black pepper bone-in, skin-on chicken thighs Tbsp. unsalted butter

ADD:

1 1/2 3/4 1/2

11/4 2

Tbsp. minced fresh garlic cup dry white wine cup low-sodium chicken broth cup half-and-half cups grated Asiago, divided oz. cream cheese, cubed

Combine 1 Tbsp. Italian seasoning, salt, and pepper, then rub on all sides of thighs. Melt butter in a sauté pan over medium–high. Sear thighs in 2 batches until brown on all sides, 8–10 minutes. Transfer thighs to a 4- to 6-qt. slow cooker; pour off all but 1 Tbsp. drippings from pan. Add garlic and remaining 1 Tbsp. Italian seasoning to pan; cook until fragrant, about 1 minute. Deglaze pan with wine, scraping up any brown bits. Cook until wine is reduced by half. Stir in broth and half-and-half; heat just to a simmer. Add 1 cup Asiago and cream cheese, whisking until cheeses melt and sauce is thickened; season with salt and pepper. Pour sauce over thighs. Cover slow cooker and cook thighs until tender on low setting, 31/2–4 hours. Transfer thighs to a serving platter and top with remaining 1/4 cup Asiago. Serve thighs with sauce.

To get good browning on the thighs, sear them in 2 batches so as not to overcrowd the pan.

Buttery Gnocchi with spinach The residual heat of the gnocchi wilts the spinach perfectly. Makes 4 servings (4 cups) Total time: 20 minutes COOK:

1 11/2

pkg. purchased gnocchi (17.6 oz.) cups chopped fresh baby spinach

STIR IN:

4 For extra flavor, use the drippings to make the sauce, but only use 1 Tbsp. so it’s not overly rich.

Tbsp. unsalted butter, melted Salt and black pepper to taste

Cook gnocchi according to package directions; drain and transfer to a bowl with the spinach. Stir in butter until gnocchi and spinach are coated; season with salt and pepper. Per serving: 158 cal; 12g total fat (7g sat); 31mg chol; 377mg sodium; 13g carb; 1g fiber; 1g protein

Whisk the sauce just until the Asiago and cream cheese melt and the sauce slightly thickens.

Per serving: 469 cal; 31g total fat (16g sat); 203mg chol; 1012mg sodium; 5g carb; 1g fiber; 36g protein

ISSUE 131

OCTOBER 2018

MEMBERS EXCLUSIVE: SLOW-COOKER MENUS

GOOD TO KNOW:

Chicken Stew

FRICASSEE

When you’re looking for something comforting, braised chicken is always welcome, and this chicken recipe is just right. With plenty of meaty mushrooms, flavorful chicken, fragrant aromatics, chunky vegetables, and a wine-laced sauce, this dish is nirvana. C U I S I N E AT H O M E .CO M

Fricassee is the French term for a thick, chunky vegetable stew. It’s prepared by first cooking pieces of meat in fat, like butter, without letting it brown. “To fricassee a chicken” is to make the stew using chicken as the meat.

Chicken Fricassee with mushrooms Makes 4 servings Prep time: 30 minutes Cook time: 31/2–4 hours (low) HEAT:

2 4

Tbsp. olive oil bone-in, skin-on chicken breasts (8–12 oz. each), seasoned with salt and black pepper

MELT:

2 1 1/4

1 1/4 1

Tbsp. unsalted butter lb. cremini mushrooms, quartered cup minced shallots Tbsp. minced fresh garlic cup all-purpose flour Tbsp. tomato paste

DEGLAZE:

cup each dry white wine and low-sodium chicken broth 4 carrots, cut into 1–2-inch pieces (1 cup) 4 celery ribs, cut into 1–2-inch pieces (1 cup) 3–4 fresh thyme sprigs 1 fresh bay leaf Chopped fresh parsley 1/2

Heat oil in a sauté pan over medium-high until shimmering. Sear breasts, skin sides down, until brown, 5 minutes. Transfer breasts to a 4- to 6-qt. slow cooker, skin sides up. Melt butter in same pan over medium-high heat. Add mushrooms, season with salt and pepper, and cook until liquid releases and nearly evaporates, 4–5 minutes. Add shallots and garlic; cook until fragrant, 1 minute. Stir in flour and tomato paste; cook 1 minute. Deglaze skillet with wine and broth, bring to a boil, and cook until liquid thickens; add to slow cooker with carrots, celery, thyme, and bay leaf. Cover slow cooker and cook breasts until tender on high setting, 2–21/2 hours, or low setting, 31/2– 4 hours. Discard thyme sprigs and bay leaf. Top servings of stew with parsley. Per serving: 608 cal; 22g total fat (7g sat); 233mg chol; 509mg sodium; 18g carb; 4g fiber; 77g protein

Buttery Noodles These noodles stick with the old adage, K.I.S.S., because keeping it simple isn’t stupid, it really can result in spectacular results. Makes 4 servings (4 cups) Total time: 20 minutes HEAT:

1 1 2

Tbsp. olive oil cup fresh bread crumbs Tbsp. chopped fresh parsley Minced zest of 1 lemon Salt and black pepper to taste

COOK:

8 4 1/4

Mushrooms contain a lot of liquid, so cook them until they release their liquid and it evaporates.

To thicken the sauce, add flour and tomato paste, but cook them to remove their raw flavor.

oz. dry wide egg noodles Tbsp. unsalted butter cup grated Parmesan

Heat oil in a nonstick skillet over medium-high. Add bread crumbs and cook until toasted, 5 minutes; transfer to a bowl to cool. Toss crumbs with parsley and zest; season with salt and pepper. Cook noodles in a pot of boiling salted water according to package directions; drain and return to pot. Stir in butter until melted, then stir in Parmesan. Sprinkle bread crumbs over servings. Per serving: 407 cal; 18g total fat (9g sat); 38mg chol; 207mg sodium; 46g carb; 3g fiber; 12g protein

ISSUE 131

OCTOBER 2018

MEMBERS EXCLUSIVE: SLOW-COOKER MENUS

GOOD TO KNOW:

Pot Roast

ROSEMARY

Up your pot roast game with smoked salt and fire roasted tomatoes. Itâ&#x20AC;&#x2122;s a simple way to make an ordinary pot roast extraordinary. Tender potatoes, carrots, and onions drenched in a silky sauce along with simple dinner rolls complete this meal and are sure to hit the spot. C U I S I N E AT H O M E .CO M

Native to the Mediterranean, this member of the mint family is now cultivated in the U.S. The aromatic herb was once used to treat nervous system disorders. Use the silver-green needle-like leaves to lend lemony, pine-like flavor.

Smoky Pot Roast with fire roasted tomatoes This recipe calls for both dried and fresh rosemary. To use all fresh, substitute 2 Tbsp. fresh for the 1 Tbsp. dried. Makes 6 servings Prep time: 15 minutes Cook time: about 5 hours (high) COMBINE:

1 2 1 1

Tbsp. each dried rosemary and smoked salt tsp. black pepper boneless beef chuck roast (21/2–3 lb.), trimmed Tbsp. vegetable oil

STIR:

1 1/2

Tbsp. tomato paste cup dry red wine

ADD:

1 8 1 2 1

lb. red-skinned potatoes, halved oz. baby carrots medium onion, sliced Tbsp. minced fresh garlic can fire roasted tomatoes (14.5 oz.) Salt and black pepper

WHISK: 1/3

cup cold water Tbsp. cornstarch

Combine rosemary, smoked salt, and 2 tsp. black pepper; rub onto all sides of roast. Sear roast in oil in sauté pan over medium-high heat until browned on all sides, 10 minutes. Transfer roast to a 7- to 8-qt. slow cooker. Stir tomato paste into sauté pan and cook over medium-high heat until it begins to caramelize, 2–3 minutes. Deglaze pan with wine, scraping up any brown bits. Cook until wine reduces by half, about 1 minute; pour over roast. Add potatoes, carrots, onion, garlic, and tomatoes to slow cooker; season with salt and pepper. Cover slow cooker and cook roast until tender on high setting, about 5 hours. Transfer roast and vegetables to a plate. Strain braising liquid into a saucepan over medium heat; discard solids and bring liquid to a simmer. Whisk together water and cornstarch until smooth, then whisk into braising liquid. Bring sauce to a simmer, stirring occasionally, until slightly thickened, 2–3 minutes. Serve roast with sauce and vegetables. Per serving: 397 cal; 11g total fat (3g sat); 123mg chol; 1251mg sodium; 25g carb; 4g fiber; 45g protein

For a simple way to give the roast and the sauce a smoky kick, add smoked salt to the spice rub.

Using canned fire roasted tomatoes is another easy way to infuse even more smoky flavor into this dish.

Quick Rosemary Dinner Rolls Makes 12 rolls Total time: 1 hour

1 1/2 1/4 2 31/2 4 1 1

cup warm water cup olive oil cup sugar Tbsp. active-dry yeast cups all-purpose flour, divided tsp. minced dried rosemary, divided tsp. table salt egg Olive oil Coarse salt

Preheat oven to 400°. Coat a 9×13inch baking dish with nonstick spray. Whisk together water, 1/2 cup oil, sugar, and yeast in the bowl of a stand mixer; let proof 10 minutes. Combine 2 cups flour, 3 tsp. rosemary, and table salt; add to bowl with egg and mix on low speed with a dough hook to combine. Mix in remaining 11/2 cups flour, in 3 additions, until combined. Increase speed to medium and knead dough 3 minutes. Shape dough into 12 balls and place in prepared dish; brush tops with oil and sprinkle with remaining 1 tsp. rosemary and coarse salt. Let rolls rest 10 minutes, then bake until golden, 17–20 minutes. Per roll: 234 cal; 11g total fat (2g sat); 16mg chol; 205mg sodium; 30g carb; 1g fiber; 5g protein

ISSUE 131

OCTOBER 2018

MEMBERS EXCLUSIVE: SLOW-COOKER MENUS

GOOD TO KNOW:

Beef & Noodles

MUSHROOMS

If the thought of a creamy sauce full of tender chunks of beef, mushrooms, and hearty egg noodles isnâ&#x20AC;&#x2122;t enough to get you to sit down to the table, then seeing it ladled over rich garlic and chive mashed potatoes is sure to seal the deal in the best way. C U I S I N E AT H O M E .CO M

Two things that spoil mushrooms are warm air and moisture, so keeping them fresh can be tricky. Transfer mushrooms packaged in plastic to a paper bag, and store them, unwashed, in the refrigerator.

Beef & Noodles with mushrooms Choosing a steak seasoning can be tricky since there are endless options. Montreal is a good one to start with if you don’t already have a favorite. Makes 6 servings (10 cups) Prep time: 15 minutes Cook time: 6–8 hours (low) SEASON:

1 1 1/2

boneless beef chuck roast (2 lb.), trimmed Tbsp. steak seasoning (such as Spice Islands) tsp. each kosher salt and black pepper Tbsp. vegetable oil

DEGLAZE: 1/2

1 1 3 1

cup dry red wine onion, diced Tbsp. minced fresh garlic sprigs fresh thyme fresh bay leaf

ADD:

4 1 12

cups low-sodium beef broth Tbsp. Worcestershire sauce oz. frozen egg noodles (such as Reames)

MELT:

2 8 1/2

Tbsp. unsalted butter oz. button mushrooms, sliced cup heavy cream Chopped fresh chives

Season roast with steak seasoning, salt, and pepper. Sear roast in oil in a sauté pan over medium-high heat until brown on all sides, 10 minutes. Transfer roast to a 4- to 6-qt. slow cooker. Deglaze pan with wine, scraping up any brown bits, then add to slow cooker along with onion, garlic, thyme sprigs, and bay leaf. Cover slow cooker and cook roast until tender on high setting, 4–5 hours, or low setting, 6–8 hours. Transfer roast to a cutting board and break into large chunks, trimming any excess fat, then tent with foil. Discard thyme sprigs and bay leaf. Add broth, Worcestershire, and noodles to slow cooker, cover, and cook until noodles are fully cooked on high setting, 1–11/2 hours. Melt butter in a skillet over medium-high heat. Add mushrooms and cook until they release their liquid and it evaporates, 10 minutes. Stir beef, mushrooms, and cream into noodles during the last 15 minutes of cooking; season with salt and pepper. Per serving: 565 cal; 25g total fat (10g sat); 197mg chol; 711mg sodium; 36g carb; 1g fiber; 43g protein

Garlic & Chive Mashed Potatoes To thoroughly infuse the potatoes with its flavor, boil them with garlic. Makes 6 servings (6 cups) Total time: 25 minutes COOK:

21/2 lb. Yukon gold potatoes, peeled and cubed 4 cloves garlic, smashed OFF HEAT, ADD:

1 1 2

cup whole milk, warmed stick unsalted butter (8 Tbsp.), melted Tbsp. chopped fresh chives Salt to taste

Cook potatoes and garlic in a pot of boiling salted water until fork-tender, 12–14 minutes; drain and return to pot. Cook potatoes and garlic over medium heat, stirring, to remove excess moisture, 1 minute. Off heat, add milk and butter to potatoes and mash with a potato masher until smooth. Stir in chives and season potatoes with salt. Per serving: 286 cal; 13g total fat (8g sat); 35mg chol; 31mg sodium; 36g carb; 2g fiber; 6g protein

After searing the roast, deglaze with wine to loosen and dissolve the fond in the bottom of the pan.

So the sauce doesn’t get watery, be sure the frozen noodles don’t have any ice crystals on them.

ISSUE 131

OCTOBER 2018

MEMBERS EXCLUSIVE: SLOW-COOKER MENUS

GOOD TO KNOW:

Sauerbraten Ribs

RED VERMOUTH

Braised in a mixture of wine, vinegar, broth, sweet vermouth, and pickling spices, these succulent ribs with their silky sauce are loaded with deep, complex flavor that’s both tangy and slightly sweet. With a side of spaetzle, this is one unforgettable meal. C U I S I N E AT H O M E .CO M

Red, or sweet, vermouth is made by adding alcohol and aromatic herbs, roots, and barks to red wine to fortify and aromatize it, then it’s sweetened. It’s typically consumed as an aperitif or used in cocktails.

Sauerbraten-Style Short Ribs A German specialty, sauerbraten [SOW-uhr-brah-tin] means “sour roast” and is typically made by marinating a beef roast in a sweet-sour mixture. Makes 4 servings (2 cups sauce) Prep time: 20 minutes Cook time: 31/2 hours (high) SEAR:

4 2 2

lb. short ribs (8 ribs), seasoned with salt and black pepper Tbsp. olive oil Tbsp. pickling spice, tied in a sachet

STIR:

2 2 1

Tbsp. tomato paste tsp. grated fresh ginger tsp. kosher salt

DEGLAZE:

1 3/4 1/2 1

cup dry red wine cup red wine vinegar cup each low-sodium beef broth and red vermouth Tbsp. quick-cooking tapioca, ground

ADD:

10 6 4 1

gingersnap cookies (such as Nabisco), crushed carrots, halved crosswise and lengthwise ribs celery, cut into 3-inch pieces onion, cut into 8 wedges

Sear short ribs in oil in a large sauté pan over high heat until brown on all sides, about 10 minutes; transfer to a 7- to 8-qt. slow cooker with sachet. Stir tomato paste, ginger, and 1 tsp. salt into pan; cook until fragrant, 30 seconds. Deglaze pan with wine, scraping up any brown bits. Cook wine until reduced by half. Whisk in vinegar, broth, vermouth, and tapioca; simmer 1 minute, then pour mixture into slow cooker. Cover slow cooker and cook ribs on high setting, 2 hours. Add gingersnaps, carrots, celery, and onion to slow cooker. Cover slow cooker and cook ribs and vegetables until tender, 11/2 hours more. Transfer ribs and vegetables to a serving dish. Discard sachet, strain sauce, then season with salt and pepper. Serve ribs and vegetables with sauce. Per serving: 1074 cal; 55g total fat (21g sat); 268mg chol; 1155mg sodium; 33g carb; 5g fiber; 90g protein

Apple Spaetzle with mustard & red cabbage Look for prepared spaetzle [SHPEHT sluh] in the dried pasta section of the grocery store. Makes 4 servings (about 5 cups) Total time: 20 minutes BOIL:

3 3 1 1

cups apple juice cups water Tbsp. kosher salt box dry spaetzle (9 oz.)

SAUTÉ: 1/2

cup finely diced onion Tbsp. olive oil Black pepper to taste

TOSS:

1 1/4

For a smooth sauce, thicken the liquid with tapioca that’s been finely ground in a coffee grinder.

Gingersnaps add flavor and body to the sauce. Crush them finely so they easily dissolve into the sauce.

cup shredded red cabbage, chopped cup chopped fresh parsley Tbsp. coarse-ground mustard

Boil apple juice, water, and 1 Tbsp. salt in a saucepan over high heat. Stir in spaetzle and cook until tender, 15 minutes; drain. Sauté onion in oil in a sauté pan over medium-high heat until onion softens and begins to brown, 2–3 minutes; season with pepper. Toss spaetzle with onion, cabbage, parsley, and mustard. Per serving: 341 cal; 9g total fat (1g sat); 49mg chol; 823mg sodium; 58g carb; 2g fiber; 8g protein

ISSUE 131

OCTOBER 2018

MEMBERS EXCLUSIVE: SLOW-COOKER MENUS

Brazilian Pot Roast Eating this colorful meal is like experiencing Rio’s Carnivale, except there’s no travel required and you can enjoy it anytime. Loosely based on feijoada [fay-ZHWAH-duh], this Brazilian meal incorporates traditional ingredients like meat, sausage, greens, and beans. C U I S I N E AT H O M E .CO M

GOOD TO KNOW:

COLLARD GREENS Collard greens taste like a cross between cabbage and kale. And while they’re high in vitamins A and C, calcium, and iron, new research says compounds in collard greens may even help generate detoxifying enzymes.

Brazilian Pot Roast with orange gremolata This flavorful dinner is like a samba for the taste buds. So get your slow cooker going and make Brazil your next port of call. Makes 6 servings Prep time: 30 minutes Cook time: 7–8 hours (low) FOR THE POT ROAST, HEAT:

2 1

Tbsp. olive oil beef chuck roast (41/2–5 lb.), trimmed, seasoned with salt and black pepper

STIR:

2 1/4 2 2 1 2 1

cups diced onions cup all-purpose flour Tbsp. each tomato paste and minced fresh garlic serrano chiles, seeded (optional) and minced Tbsp. chili powder tsp. dried oregano tsp. each kosher salt and black pepper

DEGLAZE: 1/2

1 1/2

cup dry red wine can diced tomatoes (14.5 oz.), drained cup low-sodium beef broth fresh bay leaves

FOR THE GREMOLATA, COMBINE: 1/4

2 1

cup minced fresh parsley Tbsp. minced orange zest tsp. minced fresh garlic Orange wedges

To add flavor to the dish, sear the roast over medium-high heat until browned on both sides.

For the pot roast, heat oil in a large skillet over medium-high until shimmering. Brown roast on both sides, 4–5 minutes per side; transfer to a 4- to 6-qt. slow cooker. Stir onions, flour, tomato paste, garlic, serranos, chili powder, oregano, salt, and pepper into skillet; cook 2 minutes. Deglaze skillet with wine, scraping up any brown bits. Cook wine until nearly evaporated. Stir in diced tomatoes, broth, and bay leaves; bring to a boil and cook until thick, 3–4 minutes. Pour tomato mixture over roast. Cover slow cooker and cook roast until fork-tender on high setting, 4 hours, or low setting, 7–8 hours. Transfer roast to a platter. Strain sauce; discard solids. Skim fat from surface of sauce. For the gremolata, combine parsley, zest, and garlic. Serve roast with sauce, top with gremolata, and serve with oranges. Per serving: 632 cal; 21g total fat (7g sat); 246mg chol; 1421mg sodium; 16g carb; 3g fiber; 86g protein

Collard Greens & Black Beans with kielbasa Makes 6 servings Total time: 20 minutes

2 1 1 2

1 1/4 1 1

Adding flour and tomato paste not only thickens the sauce, but gives it some body and flavor, too.

Tbsp. olive oil cup diced kielbasa Tbsp. minced fresh garlic bunches collard greens, stems and ribs discarded, leaves cut into thin ribbons (12 cups) cup diced Roma tomatoes cup low-sodium chicken broth or water can black beans (15 oz.), drained and rinsed Tbsp. red wine vinegar Salt, black pepper, and red pepper flakes to taste

Heat oil in a large pot over medium. Add kielbasa; cook until browned, 3–4 minutes. Transfer kielbasa to a paper-towel-lined plate using a slotted spoon. Add garlic to pot; cook 1 minute. Add collard greens, tomatoes, and broth; cook, tossing with tongs, until greens are wilted, 5 minutes. Stir in beans and kielbasa until heated through, 3–4 minutes. Stir in vinegar; season collard greens and beans with salt, black pepper, and pepper flakes. Per serving: 185 cal; 10g total fat (3g sat); 25mg chol; 492mg sodium; 16g carb; 7g fiber; 10g protein

ISSUE 131

OCTOBER 2018

MEMBERS EXCLUSIVE: SLOW-COOKER MENUS

GOOD TO KNOW:

Pork Loin

GARLIC

The classic “chicken with 40 cloves” gets a major overhaul in this incredibly easy and tender pork loin roast meal. The mild flavor of pork makes it a great stand in for the usual chicken. And, to make this meal even more lovable, toss green beans with good ol’ ranch. C U I S I N E AT H O M E .CO M

Along with leeks, chives, onions, and shallots, garlic is a member of the lily family. It has long been thought of as a cure-all for everything from toothaches to evil demons. Garlic is particularly high in manganese and vitamin B6.

Honey-Garlic Pork Loin The slightly sweet and tangy garlic sauce pairs perfectly with the mild flavored pork loin. Makes 8 servings Prep time: 30 minutes Cook time: 6 hours (low) SEAR:

3–4 lb. pork loin roast, trimmed, seasoned with salt and black pepper 2 Tbsp. olive oil ADD:

20 1 2

cloves garlic, skinned (about 2 bulbs) cup diced onions Tbsp. all-purpose flour

For even cooking, fold narrow end of pork in, then evenly truss the roast with kitchen string.

Parmesan-Ranch Green Beans

DEGLAZE:

1 1/4

1/4

cup low-sodium chicken broth cup fresh lemon juice Tbsp. Italian seasoning Salt and black pepper to taste cup honey

Sear pork in oil in a sauté pan over medium-high heat until brown on all sides, 6–8 minutes; transfer to a 6-qt. slow cooker. Add garlic to pan and cook over medium-high heat, stirring often, until brown, 5 minutes. Add onions and cook until softened, 3 minutes. Sprinkle flour over garlic and onions and cook 2 minutes. Deglaze pan with broth, scraping up any brown bits. Stir in lemon juice, and Italian seasoning, season with salt and pepper, then bring to a boil. Pour broth mixture, then honey over pork. Cover slow cooker and cook pork until forktender on high setting, 3 hours, or low setting, 6 hours. Transfer pork to a platter and let rest 5 minutes. Pour cooking liquid into a saucepan and bring to a boil. Reduce heat to mediumlow and simmer sauce until thick, 2–3 minutes. Lightly mash garlic cloves, slice pork, and serve with sauce.

Crisp green beans are easily elevated with just a few simple ingredients. Makes 8 servings (3 cups) Total time: 25 minutes BLANCH:

lb. green beans, trimmed

HEAT:

Tbsp. olive oil

STIR IN:

2 To ensure even browning and avoid burning, constantly stir the whole garlic cloves in the pan.

Tbsp. purchased ranch dressing Tbsp. shredded Parmesan Salt and black pepper to taste

Blanch beans in a pot of boiling salted water until crisp-tender, 3–4 minutes. Transfer beans to a bowl of ice water to stop the cooking; drain. Heat oil in a sauté pan over medium-high until shimmering. Add beans and sauté until they begin to brown, 3 minutes. Stir in dressing and cook until beans are coated, 3 minutes. Off heat, stir in Parmesan and season beans with salt and pepper. For a sweet addition to the sauce, pour honey over the roast into the slow cooker before cooking.

Per serving: 75 cal; 6g total fat (1g sat); 3mg chol; 81mg sodium; 4g carb; 2g fiber; 2g protein

Per serving: 323 cal; 8g total fat (2g sat); 125mg chol; 108mg sodium; 15g carb; 1g fiber; 46g protein

ISSUE 131

OCTOBER 2018

VISUAL INDEX

11 Red Grape Harvest Cake with Red Grape Sauce

13 Chicken Vindaloo

13 Cheesy Naan with chutney

14 Basque Chicken Stew

14 Saffron Rice with green olives

17 Cocoa Dunkers with vanilla cream filling

19 Golden Twinkle Snack Cakes

21 Open-Faced Spanish Ham & Cheese Toasties with mornay sauce

21 Spanish Salad with pimentos & marcona almonds

23 Salmon Melts with crème fraîche & tarragon

23 Bistro Spinach Salad with mushrooms & pear

25 Cauliflower Hazelnut Soup with fried sage

27 Curried Sweet Potato + Yellow Split Pea Stew with Crispy Shallots

29 Cheeseburger Meatloaf

29 Buttermilk Mashed Potatoes with dill & lemon

30 Iceberg Salad with herbed buttermilk dressing

31 Cherry Milkshakes with fudge sauce

34 Mexican Beer Chili

34 Beer Cheese Jalapeño Poppers

35 Ale Mac ‘n Cheese

35 Tailgate Punch with pineapple & lime

37 Blue Corn Tortillas

38 Flour Tortillas with roasted garlic

40 Avocado Enchiladas with corn & black beans

41 Loaded Nachos with blue corn tortilla chips

42 One-Pot Ragu with Italian Sausage

43 Roasted Beet, Eggplant & Tofu Salad

STAFF FAVORITES These retro sweets are tasty as can be. Whenever the all-call announcements alerted folks these treats were in the kitchen, they ran like they were playing a game on the playground.

44 Hot Chicken Salad with Fritos

45 Spicy Beef Fried Rice

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

KE YS TO GOOD HE ALTH : Look for these symbols when choosing meals.

49 Vanilla Bean Tapioca Pudding

vegetarian

vegan

MEMBERS EXCLUSIVE RECIPES: SLOW-COOKER MENUS

53 Italian Chicken Thighs with asiago-garlic sauce

59 Garlic & Chive Mashed Potatoes

61 Sauerbraten-Style Short Ribs

61 Apple Spaetzle with mustard & red cabbage

63 Collard Greens & Black Beans with kielbasa

65 Honey-Garlic Pork Loin

65 Parmesan-Ranch Green Beans

53 Buttery Gnocchi with spinach

55 Chicken Fricassee with mushrooms

55 Buttery Noodles

57 Smoky Pot Roast with fire roasted tomatoes

57 Quick Rosemary Dinner Rolls

59 Beef & Noodles with mushrooms

63 Brazilian Pot Roast with orange gremolata

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ISSUE 131

OCTOBER 2018

Think what a better world it would be if we all — the whole world — had cookies and milk about 3 o’clock every afternoon and then lay down on our blankies for a nap. —Robert Fulghum

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