Food Network Magazine - April 2014 USA
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Recipes and articles....
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Bald eagles soaring between rugged peaks. Meadows of wildflowers dancing in the wind. And sunrises that paint the sky like a canvas. This is a world where wonderful things happen. We just have to be there when they do. Get the guide at
Food Network Magazine
e t n n t o s C
COVER, additiOnal FOOd PHOtOS: CHRiStOPHER tEStani. tHiS PaGE, PHOtO: KanG KiM; FOOd StYlinG: KaREn EVanS.
A P R I L 20 14
Make lemon meringue cupcakes, tarts and more! See page 169. april 2014
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Contents
147 74
60 8 10 18 20 22 24 186
In the Know
Recipe Index To Your Health Editor’s Letter Calendar Reader Letters You Asked Good Question
27 All Ears • We’re pretty particular about how we eat chocolate bunnies. 29 Food News • Get the scoop on food trends and cool new products.
BONUS RecipeS
FOOD NETWORK MAGAZINE
65 Nest Eggs • Make colorful mini bread wreaths for Easter brunch.
38 Know It All: Juice Mania • Learn more about America’s juice obsession.
66 Which Side Are You On? • Take your pick: pancakes or waffles?
40 Which Is Healthier? • See how your salad bar options stack up.
70 Mix & Match Coffee Cake • Choose your favorite fillings and toppings.
43 50 Grocery-Store Products Chefs Love Check out the brands they can’t live without.
73 Macaroons! • Whip up a new version of the classic coconut cookie.
53 Workout: Impossible • Robert Irvine gets serious at the gym.
76 50 Deviled Eggs • Make an old-fashioned appetizer in dozens of new ways.
60 Star Kitchen • Rocco DiSpirito shows off his Long Island kitchen.
79 Piece of Cake! • This cake looks like a giant deviled egg!
Cover photograph by Steve Giralt Food styling: Anne Disrude; prop styling: Marina Malchin.
pg. 76 4
Fun Cooking
34 Buckets of Fun • Update your Easter basket this year—we have a dozen ideas.
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Contents
121
134 34
171 Party Time Weeknight Cooking 83 Weeknight Dinners • These family meals will be done in no time. 97 Easy Sides • Round out supper with a simple side or two. 98 Hot Tips • Pick up cooking advice straight from Food Network Kitchen. 103 Chop This! • Try some easy dinners from the new Chopped cookbook. 117 Nice & Slow • Break out your slow cooker: We created 20 new meals.
Weekend Cooking 132 A Classic Easter • Serve a perfect glazed ham for your holiday brunch. 138 Try This at Home • Iron Chef Marc Forgione shows us how to cure salmon. 145 Pasta by Hand • Make three homemade pastas—without a machine!
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Try the stars’ Bloody Marys on page 162.
155 Put a Ring in It • Make miniature retro-style ice rings for a brunch mimosa. 156 Good as New! • We put a modern spin on five vintage-cookbook recipes.
162 All-Star Bloody Marys • Get four amazing recipes from Food Network chefs. 169 Living for Lemon Meringue! • Try a totally fresh take on the classic pie.
On the Road 179 April Showers • See why it’s raining marshmallows in Michigan. 181 Search Parties • Check out some extreme egg hunts across the country. 184 On the Map • Take a coffee-lover’s tour of Seattle.
Contest 188 Name This Dish! • Enter this month’s recipe-naming contest.
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Recipe Index BREAKFAST AND BRUNCH 66
139
Buttermilk Pancakes
65
71
Gravlax
Mini Easter Breads
Mix & Match Coffee Cake
158
160
159
67
Sour Cream Waffles
APPETIZERS 159
50
Deviled
Chilled Beet Soup Shooters
Grapefruit-Arugula Salad
Pimiento Meatballs with Olive Tapenade
Pineapple-Orange Crostini
121
106
Eggs
SOUPS AND STEWS 123 Cover Recipe
84
50 Bonus Recipes
Photogra Phs by
JUSTIN WALKER
Page 76 Chicken Nacho Soup
Chicken-Rice Soup
Pork-Brisket Chili
Spicy Chicken and Almond Stew
SANDWICHES AND TACOS 119
111
119
119
188
Beef Tacos with Salsa Verde
Chicken Banh Mi with Apple-Kale Slaw
French Dip Sandwiches
Meatball-Sausage Subs
“Name This Dish!” Open-Face Sandwiches
94
Turkey Sausage Tacos
MEAT AND POULTRY 104
123
121
Almond Fried Chicken with Roasted Kale and Apples
Chicken Tikka Masala
Coriander Pork Roast
Cumin Pork with Beans
Foil-Packet Chicken Puttanesca
120
120
121
Ham with Barbecue Beans
Hoisin Baby Back Ribs
Latin Pork Chops with Potatoes and Peppers
118
118
123
Steak Roulade with Provolone
Sweet-and-Spicy Short Ribs
Turkey Pot Roast
133
Glazed Ham with Grape-Rhubarb Compote
122
Moroccan Chicken and Squash
8
94
Ham Steaks with Asparagus-Rice Salad
90
Smothered Pork Chops and Grits
FOOD NETWORK MAGAZINE
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87
84
122
Ginger Chicken with Watercress
90
Mediterranean Chicken Salad
Contents
FIsH AND seAFOOD 124
Jambalaya
88
Oven-Fried Fish with Potato salad
VeGetArIAN DINNers 124
125
125
125
salmon Chowder with Dill
Curried Chickpeas and spinach
spinach and Mushroom Lasagna
tex-Mex Casserole
PAstA AND PIZZA 147
157
Cavatelli with Asparagus
Creamy Chicken Pasta
88
Gnocchi with Bacon and escarole
151
Orecchiette with Ham and Leeks
87
149
sausage and Broccolini Pizza
tortelloni in MushroomParmesan Broth
sIDes 134
135
Butter-Braised Carrots and Leeks
Lemon-Parmesan roasted Potatoes
97
Mixed Greens with Walnut Vinaigrette
97
Potatoes with Kale Pesto
97
97
Quinoa-tomato salad
sesame snap Peas
171
176
Lemon Meringue Baked Alaska
Lemon Meringue Cupcakes
Desserts 74
74
74
Cocoa-Cinnamon Macaroons
79
Basic Coconut Macaroons
Chocolate-Pistachio Macaroons
173
174
Lemon Meringue Napoleon
Lemon Meringue tartlets
Macaroon Ice Cream sandwiches
raspberry thumbprint Macaroons
165
164
163
166
Beer Bloody Marys
Bloody Marys with steak seasoning
Bloody Marys with tomato Vodka
White Bloody Marys
75
Deviled egg Cake
75
75
rum raisin Macaroons
DrINKs
april 2014
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Contents
To Your Health Here’s what’s extra good for you in this month’s issue:
dinners Under 500 Calories Take your pick of these new light meals from our test kitchen:
AT Their PeAK Peas are packed with protein, iron and vitamin C. Work some into your diet with these recipes:
• Add peas to creamy pasta ( page 151 ).
Cumin Pork with Beans page 87 CAlOries: 380
Gnocchi with Bacon and escarole page 88 CAlOries: 481
oven-Fried Fish with Potato salad page 88
• Serve a side of sesame snap peas ( page 97 ).
• Stir peas into chicken
tikka masala ( page 123 ).
• Make chicken and rice
soup with peas ( page 84 ).
Stock Up o Raiis! Raisins are loaded with potassium, fiber and iron—and they can help lower blood pressure. Try some in a new dish:
CAlOries: 431
smothered Pork Chops and Grits page 90 CAlOries: 483
Mediterranean Chicken salad page 90
Stuff them into a steak roulade ( page 118 ).
Add them to coconut macaroons for dessert ( page 75 ).
Toss them into the slow cooker with chicken ( page 122 ).
CAlOries: 452
frequently eat together in the kitchen or dining room have significantly lower BMIs than those who eat elsewhere. Try one of our 20 slow-cooker dinners ( page 117 ): You’ll spend less time at the stove and more time at the table. 10
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Peas: getty images.
GOOD TO KNOW A new study found that families who
Contents
Star Search
Find your favorite Food Network celebs in this issue:
Ted Allen America’s Best Cook; Chopped pg. 50
Sunny Anderson The Kitchen; Cooking for Real; Home Made in America with Sunny Anderson pgs. 24, 44
Alton Brown Cutthroat Kitchen; Good Eats with Alton Brown; Iron Chef America pgs. 44, 163
Melissa d’Arabian Ten Dollar Dinners; Drop 5 lbs with Good Housekeeping (on Cooking Channel) pg. 46
Willie Degel Restaurant Stakeout pg. 45
Ree Drummond The Pioneer Woman pgs. 44, 164
Tyler Florence America’s Best Cook; Food Court Wars; The Great Food Truck Race pg. 166
Marc Forgione Iron Chef America pg. 139
Amanda Freitag Chopped; Unique Eats (on Cooking Channel) pg. 46
Nadia G Nadia G’s Bitchin’ Kitchen (on Cooking Channel) pg. 46
Jose Garces Iron Chef America pg. 48
Ina Garten Barefoot Contessa: Back to Basics pg. 48
Alex Guarnaschelli America’s Best Cook; Iron Chef America; Chopped; Alex’s Day Off pgs. 24, 45
Robert Irvine Restaurant: Impossible; Dinner: Impossible (on Cooking Channel) pgs. 24, 53
Kelsey Nixon Kelsey’s Essentials; The Perfect 3 (both on Cooking Channel) pgs. 24, 50
Michael Symon America’s Best Cook; Iron Chef America; Symon’s Suppers and Cook Like an Iron Chef (both on Cooking Channel) pg. 24
Help end hunger! Join Food Network stars in the fight to end childhood hunger: Attend one of Share Our Strength’s Taste of the Nation events, taking place in more than 30 cities beginning this month. Sample food and drink from tons of local restaurants, and mingle with celebs—you can meet Chopped judge Marc Murphy at the NYC event on April 28. All proceeds benefit Share Our Strength’s No Kid Hungry campaign. Get more information and buy tickets at ce.strength.org.
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Marcela Valladolid The Kitchen; Mexican Made Easy pg. 165
Editor in Chief Maile Carpenter
Creative Director Deirdre Koribanick Executive Editor Joanna Saltz Managing Editor Maria Baugh
Editorial
Food Director Liz Sgroi Food Editor Erica Clark Features Editor Yaran Noti Senior Editors Lisa Cericola, Lisa Freedman Senior Associate Food Editor Ariana R. Phillips Assistant Editors Hannah Kay Hunt, Sarah Weinberg Online Coordinator Lauren Miyashiro Interns Kyli Singh, Sandra Song, Miyori Takano
Art
Art Director Ian Doherty
Find Seattle’s top coffee spots on page 184.
Deputy Art Director Marc Davila Associate Art Director Dorothy Cury Digital Imaging Specialist Tony Ecanosti Art Assistant Jordan Bonney Intern Katelyn Baker
Photography Photo Director Alice Albert Deputy Photo Editor Kathleen E. Bednarek
Food Network
President Brooke Bailey Johnson
Associate Photo Editor Anna McKerrow
General Manager, Scripps Enterprises Sergei Kuharsky
Assistant Photo Editor Casey Oto Intern Olivia Weiner
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Copy Editor David Cobb Craig
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Executive Vice President & General Manager John P. Loughlin
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April 2014
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Editor’s Letter
Playing Favorites It’s an age-old practice in the TV world to put fake labels on groceries that are used during cooking shows: cans of tomatoes, butter, condiments, you name it. This way, specific products don’t get special treatment—or an implied endorsement— on the air. We take the same approach in the magazine, for the most part: Our ingredient lists are generic, and we name a brand only when it clears up confusion ( Wondra, for example, is more familiar to most people than “instant f lour” ). All of this said, I know that you know that chefs have their favorite brands— their go-to olive oil, their beloved mayonnaise—and I’m guessing you want to know what those products are. I certainly do. I mean, there are a billion kinds of yogurt on the shelf; can someone just tell me which one to buy? This month, for the first time ever, we asked 50 chefs to come right out and name their favorite products. Not for cash. Not for a free lifetime supply. Not for any payment whatsoever. They named them simply because they love them.
I learned a lot reading their picks, starting with the fact that chefs aren’t food snobs at all. They sneak jarred pasta sauce into lasagna. They make cornbread from a box. They like Kraft Singles and Velveeta. ( I should have guessed this last one—I’m married to a chef who would choose a bowl of melted Velveeta over pretty much anything.) I have a long list of go-to brands. Some of them ended up in the story, but my favorite thing on the shelf did not: Nabisco’s Famous Chocolate Wafers. They don’t seem to be a priority for Nabisco. I’ve never seen an ad for them, and half the time I can’t find them because they’ve been relegated to some remote part of the cookie aisle. Once, after looking unsuccessfully for them in three stores, I thought they were being discontinued, and in a panic I ordered three cases from Amazon to store in the freezer. They are, seriously, the best cookie ever—deep, dark chocolate disks, great all by themselves and even better with ice cream in between. Which ice cream? So many favorites, so little space…
My favorite grocery-store find isn’t always easy to find! See which brands chefs love on page 43.
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PORTRAIT: TRAVIS HUGGETT. COOKIES: MARKO METZINGER/STUDIO D.
Maile Carpenter Editor in Chief
©2014 P&G
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Calendar
April MON
TUE
Play an April Fool’s Day prank at breakfast: Spoon Greek yogurt onto toast and top with a canned apricot half. It looks like a fried egg!
TV dinners were introduced 60 years ago today. Find a homemade version at foodnetwork .com/tvdinner.
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Dye Easter eggs in a new way: Gently crack hard-boiled eggs, then soak in water with a few drops of gel food coloring; peel.
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20
Bring a superfood snack mix to work for World Health Day: sunflower seeds, dried cherries, raw almonds and dark chocolate chips.
Try a new macaroon for Passover: Check out page 73 for the classic recipe, plus five fun variations.
21
It’s peak pineapple season—start the week with a tropical smoothie: Blend 2 cups chopped pineapple with 1 cup coconut water and some ice.
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15
WED
2
Happy Birthday, Sunny Anderson! Try her Asian lettuce wraps for dinner tonight: Go to foodnetwork .com/lettucewraps for the recipe.
16
The first sundae was made today in 1892, according to some historians. Celebrate with vanilla ice cream, dulce de leche and caramel corn.
10
17
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It’s Earth Day! Try your favorite salmon recipe with arctic char instead: It’s similar in flavor and texture—and it’s an environmentally friendly choice.
29
THU
30
FRI
4
Host a Friday happy hour and serve fancy sliders: goat cheese, sliced cooked beets and fresh tarragon on mini brioche buns.
SAT
It’s baseball season: Bring on the peanuts! Toss shell-on peanuts with peanut oil and sea salt; roast at 350˚, 30 minutes. Let cool.
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It’s Good Friday. Make your own hot cross buns: They’re traditionally served on this day. Go to foodnetwork.com/ hotcrossbuns.
Do some smallscale planting for National Arbor Day: Pot your favorite herbs in an old colander.
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toast, ice cream, snack mix, slider and easter egg: devon jarvis/studio d. peanuts: shutterstock. tv dinner: paul sirisalee. macaroons: travis rathbone. hot cross bun and arctic char: alamy. smoothie and herbs: getty images.
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DoubleTree.com
Where the little things mean everything.
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Visit DoubleTree.com/Family for full details
AT O V E R 3 6 0 L O C AT I O N S A R O U N D T H E W O R L D • A M E R I C A S • E U R O P E • M I D D L E E A S T • A F R I C A • A S I A • A U S T R A L I A
Reader Letters
We Hear You... A few thoughts from our readers this month. Keep the letters coming!
We just had a snowstorm that resulted in a whole week of no school. After a few days of going stir-crazy in the house, my 12-year-old daughter spotted your “Faked Potato” cake [January/February 2014]. Fortunately, we had all the ingredients at home. We used a yellow cake mix and a dollop of icing as “sour cream” on top. What a fun and tasty project for a snow day! Kate Morris Indianapolis
I just opened the January/February 2014 issue and found the Wild Game Chili [ “Championship Bowl” ]! My family likes to hunt, and I’m always looking for recipes with wild meats. I’d love to see more with wild game.
Your Meatball-Tortellini Soup from the January/February 2014 issue is so flavorful and tasty [ Weeknight Cooking]. I will be making it often. It’s a great soup for a cold day. Jo Ann Widger Mifflinville, PA
Brenda Bunk Monroe Center, IL
Karen Jose Brookfield, WI
My daughter and I became vegetarians last fall, so I decided to do a “meatless makeover” with your Meatball-Tortellini Soup. I used veggie protein balls and swapped chicken broth for vegetable broth. For an extra veggie punch, I added pumpkin tortellini, kale and onion. My meat-eating husband even asked for seconds. I feel like I’m finally getting the hang of this vegetariancooking thing. Thanks for the inspiration! Megan Cartwright Jenkintown, PA
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I always enjoy your recipe inserts: I am happy to try “50 Stuffed Potatoes” [October 2011], “50 Tea Sandwiches” [May 2011] and “50 Brownies” [March 2012]. But I am not going to do anything to my popcorn [“50 Flavored Popcorns,” January/February 2014]. Call me a purist, but popcorn is best with a little butter and salt—and nothing else. Pen Suritz Arlington, VA
I’d like to make the Pools Brew Red Chili [ “Championship Bowl” ], but for those of us who are mere mortals, it would have been nice if you had noted where I could purchase some of the specialty ingredients. Even having lived in the Southwest, I’ve never heard of Texas-style chili powder or New Mexico light chili powder. Donna Hutchinson Crossville, TN
Editor’s Note: Thanks for your letter. You’re right—we should have included a source for these specialty ingredients. We tracked down these two chili powders on kalustyans.com and penderys.com.
BAKED POTATO CAKE: ANDREW PURCELL. PIE: LEVI BROWN. CHILI: RYAN DAUSCH.
I had never made an apple pie, but when I saw the Cinnamon Bun Apple Pie in the January/February 2014 issue [ “Two for One” ], I just had to try it. It was so easy, and everyone raved about it. It’s a keeper.
©2014 SALOV North America Corp.
It took a man of uncompromising standards to craft an olive oil with such exceptional flavor. Let Filippo Berio’s passion for excellence inspire you to create delicious meals for your family and friends.
filippoberio.com
Letters
You Asked...
Food Network stars answer your burning questions.
Robert, when should you use fresh herbs and spices, and when should you use dried?
Sunny, what is the best way to peel hard-boiled eggs? After I boil a dozen, I can successfully peel about eight, but the rest end up a mess.
Lauren Vitale New York City
Every chance you get to use fresh herbs, use them. To me, dried herbs are only a backup when there are no fresh ones available. I try to avoid dried herbs because I think they have no flavor and don’t really add anything to a dish.
Shiane Myrih via Facebook
The trick is getting and keeping the eggs cold right after you boil them: A low temperature helps the membrane stay attached to the shell and not the egg white, so peeling will be much easier. Place the eggs in a salted ice bath, replenishing the ice as necessary while you peel. Keeping the ice bath icy is the secret!
ÑRobert Irvine
Kelsey, I love to make fresh bread, but it doesn’t keep well. What can I do to help prolong the shelf life?
Michael, I love avocados, but I’m not sure how to buy and store them. Any tips?
Valerie Howell Canton, OH
I like to buy avocados that are under-ripe and then put them in a brown bag so I can control the ripening process. After I cut up an avocado, I save the pit and put it in with the pieces to help keep the avocado from turning brown.
Freeze your bread. Here’s a good tip: Portion it before putting it in the freezer so you can take out individual servings one at a time. Also, make sure the bread is wrapped well to avoid freezer burn. ÑKelsey Nixon
Carolyn Roux Sterling, MA
ÑMichael Symon
ÑSunny Anderson
Alex, whenever I make a fruit pie, I always end up with a soup-like filling despite following the recipe exactly. What can I do to ensure a firm consistency? Polly Kaplan New York City
I have made many pies like that myself. The best remedy is to stir together some cornstarch and water into a smooth paste, then toss it thoroughly with the fruit for the filling. This will provide what I call “pie glue” to hold the filling together. Patience helps, too: Allow the pie to cool fully before cutting it.
Have a for a question ork w Food Net star?
Michael ripens his avocados in a brown paper bag.
s at Write to u .com/ rk o foodnetw ine. magaz
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The content of all submissions (including letters, recipes and photographs) should be original and becomes property of Food Network Magazine, which reserves the right to republish and edit all correspondence received. By making a submission, you guarantee that you possess all necessary rights to grant the material to Food Network Magazine.
avocado: PhiliP Friedman/Studio d.
ÑAlex Guarnaschelli
Your Sunday Best When you invite Food Network and Kohl’s to your gathering this spring, you’ll find a basketful of Easter inspiration and the tools to pull off a fabulous spread that will have everyone hopping to the table. So stress a little less and take time to smell the roses this season.
the tips. the tricks. the tools.
Kohls.com/FoodNetwork
DownloaD the blippar app
and scan this ad to shop now!
Join the conversation #CookWithKohls
© QOC 2014
Found in the hot cereal aisle.
WARM OATMEAL, MEET CRUNCHY GRANOLA. IT’S THE MORNING OOMPH A GO-GETTER LIKE YOU WANTS TO HELP KEEP YOU GOING AND GETTING. AND WHEN YOU ADD MILK, IT TAKES THE HEARTY GOODNESS OF OATMEAL AND THE TASTY CRUNCH OF BAKED GRANOLA MULTIGRAIN CLUSTERS TO THE NEXT LEVEL. WITH GOOD ENERGY, IT’S HOW WE’RE FIGHTING THE HUMAN ENERGY CRISIS ONE BOWL AT A TIME. #QUAKERUP
In the Know Get a chocolate bunny breakdown. Then, see 50 chefs’ top ingredients and hit the gym with Robert Irvine. PhotograPh by
Kang Kim
89% All Ears Apparently there’s a right way and a wrong way to devour a chocolate Easter bunny: 89 percent of people eat the ears first, according to a recent survey by the National Confectioners Association. The other 11 percent go rogue: 6 percent eat the feet and 5 percent lop off the tail.
5% 6% aPril 2014
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Food news
In the Know
green giants
clockwise from left: ben goldstein/studio d; getty images; shutterstock.
Even during a good season, the San Francisco Giants don’t hit too many balls behind the center field wall at AT&T Park—which is a good thing now that the space is full of fruit and veggies. The Giants are growing strawberries, kumquats, bok choy, avocados and more in their new 3,000-square-foot garden, and the produce ends up in the garden’s concession stands. Fans can even harvest their own garnishes: There’s a table of fresh herbs for picking.
Beer Bellies
The most-Googled calorie search in the U.S. last year was for eggs. We’ll save you the trouble:
A large egg has 78 calories.
After endless customer requests, Jelly Belly has finally created beer-flavored jelly beans. Food scientists worked for about three years to figure out how to get hefeweizen flavor without any booze. From $8 per pound; jellybelly.com APRIL 2014
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In the Know
Cheese master
the $1.50 pimiento cheese sandwiches at the masters Golf tournament are almost as famous as the game itself, but they just haven’t been the same lately: the augusta National Golf Club took its catering in-house a few years ago and never got the recipe from the spread maker, ted Godfrey. the good news for fans: Godfrey now ships it nationwide. order soon and you can get some in time for the masters, starting april 10. $7 for 8 ounces, plus $8 shipping; wifesaverrestaurants.com
Snacking during commercials might make you less likely to buy what you see:
If some chocolate fanatics have their way, americans will one day be allowed to buy a Kinder surprise egg for easter: the chocolate eggs, made by the confectionery company ferrero, are popular worldwide but were recalled by the U.s. Consumer product safety Commission in 1997 because each one has a tiny toy—with tiny parts—inside. those caught trying to smuggle the eggs into the country can be fined $2,500. (Customs agents seized 60,000 of them in a single year!) Now there’s an online petition to bring Kinder eggs to the states (petitiononline.com/freeegg/petition .html). In the meantime, a New Jersey candy company has launched Choco treasure eggs ($1; target.com for stores), which contain slightly larger (and legal) toys.
Heavy reading
SOURCE: Journal of Consumer PsyChology
Cream of the Crops
Will vegetable flavors be the next big yogurt fad? Chefs at the acclaimed Blue hill at stone Barns in pocantico hills, NY, have been serving beet, parsnip and tomato yogurt in dishes for years, and now chef Dan Barber has decided to package it. six flavors made with vegetable purees are hitting east Coast stores this spring, and they’ll roll out in the rest of the country later this year. $3 for 6 ounces; wholefoods.com for stores
a new cookbook is even bigger than the food-science-themed behemoth Modernist Cuisine, released in 2011. ElBulli 2005–2011 ($625, phaidon), by world-renowned chef ferran adrià, is a whopping 2,720 pages—282 pages longer than Modernist Cuisine. adrià’s set chronicles the last seven seasons at elBulli and includes more than 750 recipes.
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SandwiCh: ChaRlES maStERS. kindER EggS: iStOCkphOtO. pOpCORn: gEtty imagES. yOgURt and bOOkS: bEn gOldStEin/StUdiO d.
SurpriSe and demand
In a recent study, people who ate popcorn while watching ads were not as prone to purchasing the products compared with those without the snack. Why? When we hear a company’s name, we subconsciously pronounce it—but with a mouth full of food, we’re less apt to do that.
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SPRINGTIME BETTER healthy starts and easy entertaining
EVER NOTICE… when you eat better you do everything better? No one should have to choose between food that’s good and food that’s good for you. Try al fresco’s delicious and 100% all-natural chicken sausages and you can have the best of both worlds. When you eat al fresco—with 70% less fat than pork and beef products—you choose health without sacrificing flavor.
Baked Egg Cups with Country Style Chicken Sausage
Sweet Italian Chicken Sausage Risotto
Grilled Pineapple Appetizer with Teriyaki Meatballs
Vietnamese-Style Spicy Chicken Sausage Spring Roll
Sweet Apple Chicken Sausage Spinach Salad with Pecans & Goat Cheese
spring training better.
playdate better.
book club better.
earth day better.
Fill up on this low-fat recipe that’s great for breakfast, lunch or dinner! Pair with a light salad for a complete meal.
Quiet the kiddos with this simple recipe everyone will love. Pair with rice and steamed broccoli to create a balanced meal that parents and kids will devour.
Transport your readers to an exotic country with a good plot and this inspired recipe. Make an easy banh mi sandwich with the fillings and a sliced baguette if you prefer.
Celebrate the environment by eating green. Walk to your local farmers market for the salad ingredients and get some exercise in, too.
To find these recipes and a $1 coupon, visit alfrescoallnatural.com
farmers market better.
Let’s Make...
´ GARLIC CHICKEN SAUSAGE VEGGIE SAUTE Servings: 4
For more recipes and a $1 coupon, visit alfrescoallnatural.com
Ready in 15 minutes
INGREDIENTS
INSTRUCTIONS
1 pkg al fresco Roasted Garlic Chicken Sausage 2 tsp extra virgin olive oil 6 oz sliced yellow bell pepper 1 cup sliced Vidalia onion 1 cup sliced zucchini 8 oz sliced white mushrooms 1 tsp Italian seasoning 2 tbsp balsamic vinegar 1/4 tsp black pepper 4 servings precooked polenta, cut into 1/2” rounds
Heat oil in a large nonstick skillet over medium heat. Add bell pepper and onion, stir fry for 3-4 min. Add sausage, stir fry for 2 min. Add zucchini, mushrooms, Italian seasoning and 1/4 tsp black pepper. Stir fry only until crisp. Remove from heat, add vinegar and toss to coat all ingredients. Meanwhile, microwave polenta rounds in covered container for 1-2 minutes. Portion 2-3 polenta rounds on each plate and top with sautéed sausage and vegetables.
70% Less Fat THAN PORK SAUSAGE
Buckets of
PhotograPhs by
Ralph SMith
styling: kate jordan.
U F N
Fill up a new kind of basket for Easter this year.
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In the Know
Repurposed
Wire
Fabric
Apple Basket From $6; michaels.com for stores
White Metal Fruit Basket $25; christmascentral.com
Small Gold Dots Bucket $12; maikagoods.com
Terra-Cotta Pot From $1; homedepot.com
Wire Egg Basket $14; ironaccents.com
Chevron Storage Basket $22; littlehenstudio.com
Galvanized Steel Pail $14, Behrens; amazon.com
Small Wire Basket $11, Spectrum; casa.com
Beehive Softbowl $39; mioculture.com
Poplar Crate From $25; kaufmann-mercantile.com
Coated Wire Egg Basket From $18; eggcartons.com
Essential Woven Sisal Basket $35; connectedgoods.com
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Your Easter Celebration The Master Chocolatiers at Lindt have perfected the art of creating the finest chocolate, which requires great skill and passion. For more than 165 years they have been developing innovative chocolate recipes with meticulous craftsmanship, resulting in superior tasting premium chocolate. This devotion sets Lindt apart and creates an experience of chocolate beyond compare.
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C HOC OL ATE B EYOND COMPARE
In the Know
Know It All: Juice Mania We’re not sure which is more shocking: that people are drinking kale for breakfast, or that theyÕre paying close to $10 to do it. Sales of ÒsuperpremiumÓ fruit and veggie drinks grew 64 percent in the past decade, even though many of them cost more than a meal. HereÕs a look at the fadÉ.
nothIng But juIce These three-day juice cleanses, designed to flush your system, are hugely popular—and incredibly expensive: Suja Juice Cleanse
lIquId gold The cost of a 16-ounce green juice around the country:
$12
LOS ANgeLeS • Moon Juice
$10.50
SAN FRANCiSCO • Native Juice Co.
$162
Six juices a day; includes Vanilla Cloud (coconut, honey, almonds, vanilla and spices) for “dessert.” sujajuice.com Cooler Cleanse 3-Day Cleanse
$10
New YORk CitY • Melvin’s Juice Box
$10
$174
SeAttLe • Juice Box
$9
Six juices a day; includes Grapefruit & Mint and Young Coconut Water. coolercleanse.com
$8
Organic Avenue Love Deep Cleanse
MiNNeAPOLiS • Truce
AtLANtA • Dtox
$7.50
$180
NAShviLLe • Juice Bar
Two nutrition experts weigh in.
“The best way to get nutrients is to eat whole fruits and vegetables. Most juice machines leave the skin and pulp behind, which contain lots of nutrients and fiber. Also, fruit juice is high in calories. An orange is about 60 calories, but a cup of orange juice is about 120 calories.” —Lisa Sasson, Clinical Associate Professor of Nutrition and Food Studies, New York University
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“The body is great at naturally ‘detoxing’ itself—that’s why we have a liver and kidneys—so there’s no need to juice to detox. But juicing is fine for taste, convenience and nutrients.” —Kristi L. King, Senior Dietitian, Texas Children’s Hospital
BluePrint Renovation Cleanse
$195
Six juices a day; equals about 20 pounds of produce a day, according to the company. blueprintcleanse.com
devon jarvis/studio d.
Is juIcIng really healthy?
Seven juices a day; includes a shot of aloe to “detoxify the body.” organicavenue.com
M A S T E R I NG I R R E S I S T I B LY S M OO TH
LINDOR Smooth, melting, luscious. When you break its shell, LINDOR starts to melt and so will you. Created with passion and love for chocolate by the Master Chocolatiers at Lindt. Learn more at LINDT.COM
C HOC OL ATE B EYOND COMPARE
In the Know
Which Is Healthier? Before you hit the salad bar, see how some popular ingredients compare. italian Dressing vs. Balsamic Vinaigrette
Balsamic vinaigrette can contain a third fewer calories and grams of fat than Italian dressing. Bottled versions of both are often made with additives and preservatives, so mix your own: Combine three parts olive oil with one part balsamic vinegar and a little salt and pepper.
Spinach vs. Spring Mix
It’s a close call—both are super low in calories and packed with nutrients. Spinach contains slightly more phytonutrients, antioxidants, B vitamins, potassium, calcium and iron. Spring mix usually contains spinach, but it’s bulked up with lighter lettuces like frisée that don’t offer much in terms of nutrition.
Winner: Spinach
Cheddar vs. Feta
Cheddar has 32 percent more protein and 49 percent less sodium than feta. But feta has fewer calories and grams of fat (total and saturated) than cheddar—and because it’s so creamy and flavorful, a little goes a long way.
Winner: Feta
Grilled Chicken Breast vs. Diced Turkey
Sodium is the big issue here: Diced turkey is more likely to be processed and loaded with sodium—up to 16 times the amount in a chicken breast cooked at the restaurant or store. Chicken breast is also white meat, while diced turkey can contain a mix of light and fattier dark meat.
Winner: Grilled chicken breast
Croutons vs. Tortilla Strips
Croutons are usually much lower in fat because they’re sautéed or baked rather than deep-fried like tortilla strips. The exception? If you see croutons labeled “cheesy” (as opposed to plain), beware: The added cheese makes them almost as fatty as tortilla strips.
Winner: Croutons Our expert: Jaclyn London is a registered dietitian in New York City.
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italian dressing, balsamic vinaigrette, feta, chicken, turkey and tortilla strips: devon Jarvis/studio d. spinach, cheddar and croutons: getty images. spring mix: shutterstock.
Winner: Balsamic vinaigrette
In the Know I am so snobby about Hellmann’s mayonnaise. It has that pure flavor and none of the off-putting vinegary-ness. Ree Drummond
The Pioneer Woman
For many sauces, there is room for innovation. But when it comes to ketchup, Heinz is a classic that I just wouldn’t want to mess with.
I love la Baleine sea salt so much, I use it at home and in the restaurant. It has a great texture that makes it easy to sprinkle consistently out of your hand.
alex Garcia A.G. Kitchen, New York City
Ben Pollinger Oceana, New York City
I love to eat Kettle Brand potato chips with mashed California avocados, extra-virgin olive oil, fresh lemon from my tree and sea salt.
I’m crazy about GeoRGia olive FaRms olive oil because it’s green, bright, fruity and from my home state. alton Brown Cutthroat Kitchen
susan Feniger Border Grill, Los Angeles
What Thai chefs prize in coconut milk is the cream (aka coconut oil). Chaokoh coconut milk is the richest and creamiest.
Temp Tee whipped cream cheese is just so light, fluffy and delicious.
Jet Tila The Charleston, Santa Monica
Josh Capon Lure Fishbar, New York City
My go-to for a weeknight supper when I have no time to shop are angelo Parodi Portuguese sardines. They’re great in pasta, on a sandwich or in a salad. mary sue milliken Border Grill, Los Angeles
The Rolls-Royce of cornbread mixes is JiFFy corn muffin mix. sunny anderson The Kitchen
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muir Glen organic tomatoes are some of the best tomatoes you can buy in a can. They come diced, whole and crushed. My favorite are the fire roasted; they’re an easy way to add flavor to whatever you’re cooking. Jenn louis Lincoln Restaurant, Portland, OR
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The creamiest and fullest-flavor boutique creamery butter that you can buy in a grocery store is Vermont Creamery butter.
I love Jennie-o ground turkey because it is all natural. Willie Degel Restaurant Stakeout
David Myers Hinoki & The Bird, Los Angeles
When I was growing up, Claussen pickles were always in our fridge, and I still find myself buying them today. Josiah Citrin Mélisse, Santa Monica
I’m loyal to illy. It’s a great cup of coffee.
cheese and hot sauce: marko metzinger/studio d.
Lee Schrager Director, Food Network South Beach Wine & Food Festival
My wife and I like Goya garbanzo beans slightly warmed with fresh tomatoes, cured sardines, onions and sometimes a hard-boiled egg. It’s a good quick salad in the summer. Fabio Trabocchi Fiola, Washington, D.C.
At home we throw Trader Joe’s almond butter into smoothies for extra protein, and my son loves it on toast or in PB&Js.
The Rondolino family takes every painstaking step to produce acquerello rice— you can make the best risotto with it.
Victor Scargle Lucy Restaurant & Bar, Yountville, CA
Doug Psaltis RPM Italian, Chicago
Black Diamond cheddar is consistent, has great flavor and is perfect for a snack, on a burger or in fancy mac and cheese. andrew Zimmerman Sepia, Chicago
Tamazula hot sauce— reliable, affordable, easy to find, delicious.
I love to eat Bonne MaMan preserves throughout the year according to the season: I put a small dollop of the wild blueberry in my summer blueberry pies. I eat the four-fruits flavor on toast in spring. In fall, I go for the marmalade, cherry or fig.
Rick Bayless Red O Restaurant, Newport Beach, CA
alex Guarnaschelli Iron Chef America
april 2014
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In the Know I grew up eating Bush’s baked beans, so it’s a product-loyalty thing. All other brands are grossly inferior. mike Lata The Ordinary, Charleston, SC
I have at least one package of PePPeRidGe FARm puff pastry in the freezer at all times. It has the best “puff.” melissa d’Arabian Ten Dollar Dinners
The only kind of ketchup I can tolerate is Sir Kensington’s spiced ketchup—perfect on grilled burgers and french-cut fries. Gayle Pirie Foreign Cinema, San Francisco
The zero-percent-fat variety of Fage Greek yogurt is much creamier, thicker and smoother than other brands. Laurent Tourondel Arlington Club, New York City
Open up a jar of your favorite tuna, add baby spinach and smother it all with creamy, tangy Cindy’S KiTCHen buttermilk ranch dressing. nadia G
Kewpie mayonnaise has a superior taste to others. It’s the perfect thing on a soft roll with roast chicken and avocado.
Nothing besides French’s yellow mustard will work on things like boudin or bologna sandwiches.
Shaun Hergatt Juni, New York City
John Currence City Grocery, Oxford, MS
When I am trying to eat healthy, I pour Kikkoman rice vinegar over brown rice and chicken to add flavor.
Bitchin’ Kitchen
Tony Gemignani Tony’s Pizza Napoletana, San Francisco
Rustichella d’Abruzzo pasta is the top dried pasta available. I visited the operation in Abruzzo, Italy, and it is first class. Gerard Craft Pastaria, St. Louis
I buy HORizOn organic eggs because they are reliable. Amanda Freitag Chopped
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You need to seek them out in specialtyfood stores, but Ortiz anchovies are the best! Rick moonen RM Seafood, Las Vegas
SNACK & GO SPREAD YOUR WINGS. UP, UP AND AWAY WITH GREAT NEW FLAVORS FROM MOTT’S SNACK & GO! The delicious Mott’s applesauce kids love in a squeezable pouch they can take with them wherever they go. FIND US ON FACEBOOK AND MOTTS.COM | #SNACKANDGO MOTT’S is a registered trademark of Mott’s LLP. ©2014 Mott’s LLP.
In the Know To start the day, especially in the colder months, I think Mccann’s steel-cut Irish oatmeal is good fuel. I really like the texture—other oats tend to get soft and mushy.
canada Dry seltzer seems to stay fizzy much longer than other seltzers. anita Lo Annisa, New York City
Martin’s potato rolls are the best for hamburgers and sandwiches— bar none!
Jose Garces
Iron Chef America
I like adding Bear naked granola to my yogurt.
I use Red Jacket orchards Fuji apple juice to create cocktails and elixirs. It is brighter in flavor and appearance than cider.
David Burke David Burke Kitchen, Aspen, CO
Luke Venner BLT Fish, New York City
chris cosentino Incanto, San Francisco
Tiffany MacIsaac Birch & Barley, Washington, D.C.
Barefoot Contessa: Back to Basics
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Ford Fry The Optimist, Atlanta
There are hundreds of salts on the market, but Jacobsen sea salt is the top one for me. The texture is great.
Ina Garten
FOOD NETWORK MAGAZINE
I make Rotel Dip: I cut Velveeta into cubes, mix in Rotel tomatoes, microwave it and then dip with Fritos. It’s the best.
sugar in the Raw turbinado sugar adds a crunchy but not overly sweet texture to the top of scones, pies and turnovers. And it’s great in coffee.
Why make your own marinara when Rao’s marinara sauce tastes homemade? It’s simmered for hours with good tomatoes, basil, garlic and oregano. I use it as a base for pasta sauce or lasagna.
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Ralph scamardella Tao, Las Vegas
april 2014
The best ice cream on the planet is Blue Bell ice cream. My favorite flavor is Rocky Road. Tim Love Lonesome Dove Western Bistro, Fort Worth, TX
In the Know You can never have too many hot sauce options, but I always go back to Sriracha from Huy Fong Foods.
No other peanut butter besides SKippy has that rich, roasted nut flavor that’s ever so salty. It’s just how I like it! Kelsey nixon
Kelsey’s Essentials
Thomas Mcnaughton Flour + Water, San Francisco
I use Orlando Greco giardiniera on sandwiches. Nothing beats it! Rick Tramonto Restaurant R’evolution, New Orleans
I love Sparrow Lane vinegar and the small-batch varieties they offer. These vinegars are just perfect. Bradley Ogden The Tavern at Lark Creek, Larkspur, CA
Tal Ronnen Crossroads, Los Angeles
Steve Sando sells heirloom varieties of his RAnchO GORdO beans that nobody else is cultivating. Prices are higher than mass-produced brands, but for a great pot o’ beans, it’s worth it. Ted Allen Chopped
FOOD NETWORK MAGAZINE
Ken Oringer Clio, Boston
ShOppinG GuidE
Most of the products in this story are available in grocery stores nationwide. Look for these items in specialty stores or online:
Steve Martorano Café Martorano, Las Vegas
I love Earth Balance spread as a [vegan] butter substitute to finish off sauces.
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I don’t care what anyone says: Kraft American cheese makes the best grilled cheese and cheeseburgers on earth. My kids love it, too.
If progresso italian-style breadcrumbs were good enough for my mother to use in her recipes, they’re good enough for me.
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For clean flavor and granules of consistent size, I use diamond crystal kosher salt. Tony Maws Craigie On Main, Cambridge, MA
Acquerello rice: williams-sonoma.com Angelo parodi sardines: worldmarket.com chaokoh coconut milk: worldmarket.com Georgia Olive Farms olive oil: georgiaolivefarms.com Jacobsen sea salt: jacobsensalt.com Kewpie mayonnaise: amazon.com Orlando Greco giardiniera: amazon.com Ortiz anchovies: amazon.com Rancho Gordo beans: ranchogordo.com Red Jacket Orchards Fuji apple juice: redjacketorchards.com Rustichella d’Abruzzo pasta: amazon.com Sir Kensington’s spiced ketchup: sirkensingtons.com Sparrow Lane vinegar: sparrowlane.com Tamazula hot sauce: amazon.com Vermont creamery butter: murrayscheese.com
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Grilled Shrimp with Walnuts and Scallions
Stand It Up. Scoop It Up. Zip It Up. Alex Guarnaschelli – Iron Chef, Judge on Food Network’s Chopped, executive chef and mom.
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Spiced Almond, Grape and Mixed Green Salad
Veggie-friendly play date.
In the Know
Robert Irvine with Features Editor Yaran Noti
Workout:
Impossible You haven’t seen Robert Irvine get intense until you’ve seen him at the gym. By
YARAN NOTI
photographs By
MARK PETERSON
It’s 10:30 a.m. on a Sunday in Seattle and Robert Irvine is yelling. This is the Robert we all know from his hit show Restaurant: Impossible—the guy who dispenses tough love at high decibels to struggling restaurant owners and chefs. On this particular day, however, there is no restaurant and there are no chefs. There’s just Robert in a gym for his morning workout, and the poor sap he’s yelling at is me. “Come on! Come on! Push it!” he screams in my ear. We are side by side on elliptical
machines set to some superhuman level of resistance (I’m sweating; he’s not). I’ve been on the machine for only a few minutes, and I’m already convinced this is a bad idea: My goal was to do one simple workout with Robert to see if I could keep up with the toughest, most fit chef in America. His physique speaks for itself—6'1", 208 pounds, hams for arms and legs. But the 49-year-old Englishman is also 15 years older than I am, so I figured I’d be able to keep pace. I was wrong. april 2014
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In the Know Fitness has been important to Robert since he joined the British navy when he was 15. “In the morning, I’d get up before 6 a.m. and run around the HMS Excellent and have three chickens for breakfast,” he says. “I was a monster.” He continued pumping iron in his 20s and 30s, easily bench-pressing 275 pounds. But he got bored at some point and fell out of shape. It wasn’t until four years ago, when he met his now-wife, Gail Kim, a professional wrestler, that his whole approach to fitness changed. “When we’re traveling, if Gail has a layover, she’ll leave the airport to go work out and come back,” Robert says. “That’s how intense she is.” She inspired Robert to step up his game. He, in turn, has persuaded the whole Restaurant: Impossible crew (sound guys, producers, even executive producer Marc Summers) to get in shape, too. When he’s on the road, which is at least 300 days of the year, Robert’s assistant scopes out gyms close to where they’re filming. Then Robert drags everyone out of bed as early as 4:30 a.m. and they hit the gym for an hour: a quick
cardio warm-up, followed by intense weight training. “The whole crew has more energy,” he says. As Robert and I pass the 20-minute mark of our workout, I’m ready for this so-called “energy” to kick in. Robert has two fitness secrets: He listens almost exclusively to ABBA and Pink while working out, and he no longer lifts heavy weights. “I’m 49. The days of lifting the world are gone,” he says. “I’m more focused on the quality of exercise now.” Relieved, I follow him to the free-weight area thinking I might catch a break. Gail joins us, and we start with basic arm curls, “just to get the muscles loose,” Robert says. He is in personal-trainer mode now, twisting and pulling me into proper form and pushing me to try harder. He’s big, loud and bossy—but it’s clear he knows exactly what he’s talking about. For the next hour, he puts me through the wringer of his “arms day” exercises (Robert focuses on different muscle groups each day): cable curls, hammer curls, dips and other muscle-deadening exercises that I can’t name. Then Robert politely
informs me that he’s about to make my arm muscles work so hard they’ll stop functioning. He hands me a 45-pound bar and keeps one for himself. At high speed, he curls it 50 times, 40, 30, 20 and then 10. I make it to 30 of the first set before Robert has to come over and help me. It takes me so long to finish my curls that Robert eventually gets bored and starts making out with Gail. And then, to add insult to actual injury, after Robert promised me I’d done my very last lift, he screams, “Hit the ground!” and commands 20 push-ups (he does 20; I do none). Robert peels himself off the floor, beaming. I can’t feel my arms. You’d think that Robert would be completely exhausted, but he’s the opposite. He swears that his fitness routine helps him survive his grueling nonstop schedule. And it’s good for the marriage, too. “Working out is a great bonding tool,” he says. “Gail and I live together, eat together, travel together and work out together. Regular exercise is part of our life no matter where we are.” TURN FOR THE WORKOUT
“When I met my wife, Gail, I started to get serious about working out again.” 54
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A SALAD DOESN’T HAVE TO COME FROM A SIT-DOWN PLACE TO MAKE YOU STAND UP AND NOTICE. New Barbecue Ranch Chicken Salad. Fire-roasted sweet corn, Applewood smoked bacon and creamy Marzetti® Simply Dressed® BBQ Ranch Dressing. It’s a salad made so fresh and delicious, you won’t believe it’s fast food. To see exactly what goes into making a better salad, visit wendys.com/salads. Now that’s better.®
TM & ©2014 Oldemark LLC. Marzetti® and Simply Dressed® are registered trademarks of the T. Marzetti Company.
PROMOTION
SCOOP
The
In the Know
The Robert Irvine Workout
Robert’s regimen starts with cardio and then focuses on one specific muscle group. Here’s how he works his arms:
20-minute warm-up
50 arm curls
50 cable curls
50 hammer curls
150 barbell curls
25 bench dips
20 push-ups
cooldown and stretch ”I can’t feel my arms!”
For more special oFFers, Fresh ideas
& sweepstakes From our advertisers, go to Foodnetmag.com.
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Power up with the goodness of plant protein. Smooth and creamy Silk Soymilk Original has as much protein as dairy milk and 50% more calcium. And because Silk is plant-based, it’s naturally low in saturated fat and has no cholesterol.* Now you can enjoy the good without the bad. That’s how Silk Helps You Bloom.™
#mybloom *Silk Soymilk Original contains 8g protein, 45% DV of calcium, 0.5g saturated fat and 0mg cholesterol; typical 2% dairy milk contains 8g protein and 30% DV of calcium. Dairy data sourced from USDA National Nutrient Database for Standard Reference, Release 25.
DID YOU
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KNOW?
DID YOU KNOW avocados provide nearly 20 vitamins and minerals in a 1-ounce serving (3 slices). Add avocados to boost your breakfast with nutrients and flavor.
Nutrient boosting breakfast This nutrient boosting breakfast will keep you full all morning—and you’ll love the bright Mexican favors!
AVOCADO BREAKFAST WRAP
FAMILY FAVORITE The kids will love slurping this luscious smoothie full of Avocados from Mexico.
SERVES 4
GREAT STARTER Mash and spread avocados on toast and top with sea salt and fresh lime juice
Ingredients 2 2
cups egg whites avocados from Mexico, peeled, pitted and diced ¼ cup tomatillo salsa 4 large multigrain tortillas or wraps, heated 2 small tomatoes, diced Cilantro sprigs
Instructions In a non-stick skillet over medium-low heat, cook egg whites, stirring with a spatula, until scrambled. Gently mix in avocados and salsa. Spoon scrambled egg whites onto tortillas, dividing them evenly. Top with tomatoes and a few cilantro sprigs; roll up.
SUPER SMOOTHIE SERVES 4 (12-OUNCE SERVINGS)
INGREDIENTS 2 2 2 2 2 1½
large avocados ripe bananas cups frozen pineapple chunks cups coconut water tablespoons fresh lime juice tablespoons agave syrup or honey
SWEET SWAP Bake whole grain mufns and swap the oil with avocado
COOL TOPPER INSTRUCTIONS Cut the avocados in half, remove the pits and scoop the flesh into a blender bowl. Slice the bananas into small pieces and add to the blender with the remaining ingredients. Puree until smooth and creamy. Pour into chilled glasses.
YOU CAN DO EVEN MORE WITH AVOCADOS FROM MEXICO. FIND INSPIRING BREAKFAST RECIPES AT AVOCADOSFROMMEXICO.COM.
Add chopped avocado to your fruit salad or scrambled eggs
Find us on
I’m bueno on toast.
For more delicious avocado breakfast ideas, head online to avocadosfrommexico.com
Star Kitchen Rocco DiSpirito cooks backyard-to-table in his Long Island kitchen.
Rocco DiSpirito isn’t who you think he is. He has been a fixture on TV for more than a decade—most recently as host of Food Network’s Restaurant Divided—but when the camera-ready chef is relaxing in his camera-ready Long Island, NY, kitchen, Rocco lets loose and proudly makes a giant mess. He fires up his 48-inch stove (“I had to have at least six burners and a plancha,” he says) to whip up big feasts for dozens of guests, spreading out piles of dishes on his counters and using pretty much every pot and pan in the place. He also keeps all of his tools and gear at the ready, like a carving station, pasta maker and molcajete (mortar). And the messiness doesn’t end there. Rocco gets his hands dirty outside, growing herbs (“Two kinds of tarragon!” he says) and tons of veggies, plus his favorite backyard crop: “ground cherries,” small bittersweet berries. “I remember being a chef and paying so much money for those,” he says. “Now I can’t stop them from growing…I just go out and grab them.” 60
Rocco keeps a carving station set up because he makes so many roasts. “It’s like a buffet!” he says.
Jim Franco
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Wood and marble
His walnut floors and marble countertops are new, but Rocco can’t wait for them to age. “When the floors wear in, they will look better,” he says. “And I love patina on marble.”
GroominG: TAmi PHArAoH.
photogrAph by
Carving station
In the Know
Wine at the ready
Rocco stores wine in both an under-counter wine refrigerator and a countertop version, a gift from his uncle. “I make him happy by putting my best wines in there,” Rocco says.
Easy-access tools
Kitchen clutter doesn’t scare Rocco: He keeps utensils right on the counter. “If you’re serious about cooking, you can’t think, ‘The counters have to be clear!’” he says.
Rocco keeps his own cookbooks handy, including his latest, The Pound a Day Diet.
Turn the page to get Rocco’s look.
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In the Know
Get the Look Pick up some of Rocco’s finds for your own kitchen.
Let’s get this party started Once you choose the kitchen you’ll be entertaining in, our IKEA Professional Kitchen Services* team will help measure, plan, deliver, and install it for a low price. Leaving you time to plan a thousand perfect menus.
Rocco’s distinctive kitchen lights, similar to this Oxford 4-Light Candle Foyer Pendant, might not last: He is thinking about using the space for a pot rack. $990, Hudson Valley; wayfair.com
You can do it all yourself. But you don’t have to. Visit us in-store or online at IKEA-USA.com/services
The chef found pottery similar to this double-handled Tuscan urn at a nearby garden-supply store. $99; potterybarn.com
Rocco keeps tools in restaurant-style containers like this 7-quart stainlesssteel inset. $7; katom.com
The chef keeps the gadgets he uses most right on the counter, including this pasta machine. $30, Norpro; thewestviewshop.com *In-home service provided by Independent Service Provider. © Inter IKEA Systems B.V. 2014
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His red espresso machine has been discontinued, but this Pixie espresso machine is similar. $229; nespresso.com
utensils, urn, candleholder, pasta machine and espresso machine: Ben goldstein/studio d.
Rocco entertains often, so candleholders like this Whitetail Deer Antler get plenty of use. $60; madriverantler.com for information
© Inter IKEA Systems B.V. 2014
ORSA kitchen Starting at
$
1999*
Based on 10'×10' kitchen.
We’re going to throw 320 parties together That’s 243 cocktails shaken, not stirred, 1,820 conversations while multitasking, uninterrupted by 670 silently closed drawers. With soft-close drawers, custom, durable countertops and the smart RATIONELL storage system, our kitchens are designed to last as long as the memories you make in them. Visit us in-store or online at IKEA-USA.com/kitchens
AKURUM kitchen with ORSA birch doors and drawer fronts. Clear lacquered birch and birch veneer. Requires assembly. *The total price includes cabinets, fronts, interior shelving, drawer and door dampers, hinges, toekicks, legs, visible moldings and panels. Your choice of countertop, sink, faucet, handles, appliances and lighting are sold separately. See IKEA store for limited warranty, country of origin, and 10'×10' layout details. Valid in US IKEA stores only.
un Cooking
Bake mini Easter breads. Then, find 50 new ways to make deviled eggs. photograph by
Kang Kim
food styling: karen evans.
Nest Eggs Baking a whole egg, shell and all, into a loaf of bread is an age-old Easter tradition. This year, make mini loaves for everyone. Separate an 11-ounce tube of refrigerated breadstick dough into strips and sprinkle with grated orange zest. Twist 2 strips together, then form into a circle, pinching the ends to seal. Place on a parchment-lined baking sheet. Repeat to form 6 wreaths. Brush with a beaten egg and sprinkle with nonpareils. Lightly crack 6 dyed hard-boiled eggs on one side and place cracked-side down in the center of each wreath. Bake at 375˚ until the bread is golden, about 15 minutes. (Note: You can also use dyed raw eggs; they’ll look a little speckled, but they’ll be cooked through.) april 2014
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Fun Cooking
Which side are
Buttermilk Pancakes
ACTIVE: 25 min l TOTAL: 25 min SERVES: 4 (about 12 pancakes)
1½ ½ 1 1 ½ 2 1¾ 1½ 4
cups all-purpose flour cup whole-wheat flour teaspoon cream of tartar teaspoon baking soda teaspoon salt large eggs cups buttermilk teaspoons sugar tablespoons unsalted butter, melted, plus more for topping Vegetable oil, for the skillet Maple syrup, for topping 1. Whisk the all-purpose flour, whole-wheat flour, cream of tartar, baking soda and salt in a medium bowl. 2. Whisk the eggs, buttermilk and sugar in a large bowl until foamy, then stir in the melted butter. Add the flour mixture and stir until just combined. (The batter will be thick; it’s OK if there are a few lumps.) 3. Heat a large skillet over medium–low heat until hot. Lightly brush with vegetable oil. Drop a heaping ¼ cupful of batter into the skillet for each pancake and spread into a 4-to-5-inch round with the back of a spoon. Cook until the bubbles on top burst and the edges begin browning, about 4 minutes. Flip and cook until golden brown, 2 to 3 more minutes. Repeat with the remaining batter, brushing the skillet with more vegetable oil between batches. Serve with butter and syrup.
pancakes
52%
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you on?
We asked Food Network fans which breakfast is best: pancakes or waffles?
Sour Cream WaffleS
ACTIVE: 15 min l TOTAL: 30 min SERVES: 4 (about 8 wafes)
cups cake flour teaspoons baking powder teaspoon baking soda teaspoon salt cup sour cream large eggs, separated cup milk teaspoon vanilla extract stick unsalted butter, melted, plus more for the waffle iron ¼ cup vegetable shortening, melted 2 tablespoons packed dark brown sugar Maple syrup, for topping
PHOTO: TRAVIS RATHBONE; FOOD STYLING: KAREN EVANS.
2 1½ ¾ ¾ ¾ 2 ¾ 1 1
1. Preheat a wafe iron. Whisk the flour, baking powder, baking soda and salt in a large bowl until combined. Whisk the sour cream, egg yolks, milk and vanilla in a medium bowl until smooth, then whisk in the melted butter and shortening. 2. Beat the egg whites in a separate large bowl with a mixer on medium-high speed until soft peaks form, about 3 minutes. Sprinkle in the brown sugar and continue beating until stif glossy peaks form, about 4 more minutes. 3. Make a well in the center of the flour mixture, then gradually whisk in the sour cream mixture until just combined. Fold in the beaten egg whites until incorporated. 4. Brush the wafe iron with melted butter. Add ¼ to ½ cup batter and cook according to the manufacturer’s instructions. Repeat with the remaining batter, brushing the wafe iron with more butter between batches. Serve with syrup.
waffles
48%
To keep pancakes and waffles warm, arrange on a rack set on a baking sheet and place in a 225˚ oven.
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© 2013 Pepperidge Farm, Incorporated.
Because you want to give them the sun, the moon and sweet swirls of cinnamon.
Start your day together. Toasty cinnamon, plump juicy raisins and lots of love.
Mix & Match
coffee cake Create your own recipe: The possibilities are endless!
photograph by
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walnut-Orange cOffee cake with raspberry jam
Fun Cooking
MAKE THE TOPPING
Whisk ¾ cup flour, ⅔ cup light brown sugar, 1 teaspoon cinnamon and a pinch of salt in a small bowl. Add 5 tablespoons room-temperature butter and rub between your fingers until incorporated.
PICK YOUR MIX-INS
Stir 1 or 2 ingredients into the topping.
½ cup lightly crushed cornflakes
½ cup finely chopped nuts (any kind)
2 tablespoons unsweetened cocoa powder
1 teaspoon finely grated orange or lemon zest 3 tablespoons finely chopped chocolate
½ cup rolled oats
FOOD STYLING: KAREN EVANS. CORNFLAKES, OATS, JAM, CHOCOLATE-HAZELNUT SPREAD, CHOCOLATE CHIPS AND BERRIES: GETTY IMAGES. NUTS, CHOCOLATE, LEMON ZEST, COCOA POWDER AND DULCE DE LECHE: MARKO METZINGER/STUDIO D. APPLE BUTTER: CHARLES MASTERS.
3 MAKE THE BATTER
Preheat the oven to 350˚ and line an 8-inch-square baking dish with foil, leaving an overhang; butter the foil. Whisk 2 cups flour, 1 teaspoon baking powder and ½ teaspoon each baking soda and salt in a large bowl. In a separate large bowl, beat 1 stick room-temperature butter and 1 cup granulated sugar with a mixer on medium-high speed until light and flufy, about 3 minutes. Add 2 eggs, one at a time, beating well after each addition. Beat in 2 teaspoons vanilla. Reduce the mixer speed to low and add the flour mixture in 3 batches, alternating with 1 cup sour cream total, beginning and ending with the flour mixture. The batter will be thick.
CHOOSE A FILLING
⅔ cup chocolate-hazelnut spread ⅔ cup jam (any flavor)
⅔ cup apple butter
⅔ cup dulce de leche
1½ cups fresh berries (or 1 cup thawed frozen berries) 1 cup chocolate chips
5 BAKE THE CAKE
Spread half of the batter in the prepared baking dish. Spread or sprinkle your filling on top in an even layer. Spoon the remaining batter over the filling and spread evenly. Sprinkle with the prepared topping. Bake until the topping is golden brown and a toothpick inserted into the center of the cake comes out clean, 55 minutes to 1 hour 5 minutes. Let cool 20 minutes in the baking dish, then lift out the cake using the foil and transfer to a rack to cool completely. Dust with confectioners’ sugar, if desired.
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Why should the kids get all the Easter treats?
Philadelphia Double-Lemon Cheesecake Bars ®
Prep Time: 35 min. | Total Time: 7 hrs. 15 min. incl. refrigerating | Makes: 16 servings
2 3 4 1 3/4 3
cups vanilla wafer crumbs Tbsp. butter, melted pkg. (8 oz. each) Philadelphia® Cream Cheese, softened cups sugar, divided Tbsp. flour
1 1/3 1/2 4 2 1/2
Tbsp. lemon zest cup lemon juice, divided tsp. vanilla eggs, 1 separated Tbsp. cornstarch cup water
HEAT oven to 325ºF and line a 13x9-inch pan with foil. Mix wafer crumbs and butter; press onto bottom of pan. Bake 10 min. BEAT cream cheese, 1 cup sugar, flour, lemon zest, 2 Tbsp. lemon juice and vanilla with mixer until blended. ADD 1 egg white and remaining 3 whole eggs, beating after each just until blended. (Reserve yolk for later use.) POUR batter over crust. Bake 40 min. or until center is almost set. Cool 1 hour. Refrigerate 4 hours. MIX cornstarch and remaining sugar in saucepan; gradually stir in water and remaining lemon juice. Bring just to boil, stirring constantly; cook and stir until clear and thickened. Lightly beat reserved egg yolk until blended; stir in 2 Tbsp. hot cornstarch mixture. Return to remaining cornstarch mixture in saucepan; cook and stir 1 min. or until thickened. Cool. SPOON glaze over cheesecake. Refrigerate 1 hour. Use foil handles to remove cheesecake from pan before cutting to serve.
creamcheese.com © 2014 Kraft Foods
Made with fresh milk, real cream and no preservatives.
Fun Cooking
! s n o o r a c a M We w ent rog
kie:
FOOD STYLING: KAREN EVANS.
ue w ith e Try o veryon e’ ne o f the s favorit e co se t w conu i s photographS by travis rathbone ts. t coo
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Basic coconut macaroons
ACTIVE: 10 min l TOTAL: 30 min (plus cooling) l MAKES: about 30 macaroons
3 ½ ⅛ ½ 1
large egg whites cup sugar teaspoon salt teaspoon vanilla extract 14-ounce package sweetened shredded coconut
1. Preheat the oven to 325˚ and line a baking sheet with parchment paper. Whisk the egg whites, sugar, salt and vanilla in a large bowl until combined; fold in the coconut. 2. Scoop heaping tablespoonfuls of the coconut mixture about 1 inch apart onto the baking sheet. Use your fingers to form into pyramids. Bake until golden brown around the edges, 20 to 25 minutes. Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely.
ChoColatePistaChio
Substitute ¼ teaspoon almond extract for the vanilla and stir in ½ cup chopped dried cherries before adding the coconut. Bake and cool. Dip in melted semisweet chocolate, sprinkle with chopped pistachios and chill until set.
CoCoaCinnamon Whisk 2 tablespoons unsweetened cocoa powder, 2 teaspoons cinnamon and 1 teaspoon grated orange zest into the egg white mixture before adding the coconut.
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Fun Cooking
Ice cream
SandwIcheS Flatten the coconut mixture into 2-inch disks before baking. Bake and cool, then gently sandwich with slightly softened vanilla ice cream. Freeze until set, at least 15 minutes.
raSpberry
ThumbprInTS
Scoop the macaroon mixture onto the baking sheet; bake 10 minutes. Make an indentation in each cookie using the back of a teaspoon; fill each with ¼ teaspoon raspberry jam, then continue baking until golden brown around the edges, 10 to 15 more minutes.
rum raISIn
Stir ¼ cup dark rum and ⅓ cup raisins into the egg white mixture before adding the coconut. april 2014
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Fun Cooking
50 Deviled Eggs We created fun new recipes by the dozen! photographs by
Be
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Turn the page for 50 great ideas.
FOOD STYLING: KAREN EVANS.
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50
Deviled
Eggs
PhotograPhs by
JUSTIN WALKER
7
No.
50 Deviled Eggs
How to Make Deviled Eggs: 1. Place 12 large eggs in a wide pot; cover with cold water by 1 inch. Bring to a boil. Reduce the heat to medium low; simmer 10 minutes. 2. Drain the eggs and run under cold water to cool slightly. Peel and halve each egg lengthwise. 3. Scoop out the yolks and mash according to the recipe, then spoon into the egg whites. 1. Classic Mash the yolks with ½ cup mayonnaise, 1 tablespoon relish and 1 to 2 teaspoons dijon mustard. Season with salt and pepper. Spoon into the egg whites; dust with paprika. 2. Sausage-Cheddar Mash the yolks with ¼ cup each mayonnaise and shredded cheddar. Season with salt and hot sauce. Spoon into the egg whites; top with browned crumbled sausage and chives. 3. Pepperoni Pizza Mash the yolks with ⅓ cup each mayonnaise and shredded mozzarella, ¼ cup diced tomatoes and 2 tablespoons chopped basil. Season with salt and pepper. Spoon into the egg whites; top with sliced pepperoni.
FOOD STYLING: KAREN EVANS.
4. Pulled Pork Mash the yolks with ¼ cup mayonnaise and 2 tablespoons barbecue sauce. Spoon warm pulled pork into the egg whites; top with the yolk mixture and coleslaw. 5. Green Eggs and Ham Puree the yolks with ⅓ cup mayonnaise, ¼ cup each chopped parsley and scallions, and 2 tablespoons capers in a food processor. Spoon into the egg whites; top with strips of deli-sliced ham. 6. Crab Mash the yolks with ¼ cup mayonnaise, 1 tablespoon chopped basil or parsley, 1 teaspoon whole-grain mustard and the juice of ½ lemon. Stir in 8 ounces lump crabmeat. Season with salt and pepper. Spoon into the egg whites.
7. Bagels and Lox Mash the yolks with ½ cup cream cheese, ¼ cup mayonnaise, 1 teaspoon dijon mustard and 2 sliced scallions. Stir in 3 ounces chopped smoked salmon. Season with salt and pepper. Spoon into the egg whites; top with broken bagel chips and more smoked salmon. 8. Smoked Trout Mash the yolks with ¼ cup each mayonnaise and sour cream, 2 teaspoons each whole-grain mustard and chopped dill, and the juice of ½ lemon. Stir in 6 ounces flaked smoked trout. Season with salt. Spoon into the egg whites; top with more dill. 9. Lobster Roll Mash the yolks with ½ cup each mayonnaise and chopped celery, 2 teaspoons each chopped parsley, chives and dijon mustard, and 1 teaspoon lemon juice. Stir in 8 ounces diced lobster meat. Season with salt and pepper. Spoon into the egg whites; top with celery leaves. 10. Chicken Salad Pulse the yolks with 1 cup shredded cooked chicken, 1 each chopped celery stalk and carrot, and 2 tablespoons chopped mixed herbs in a food processor until combined. Add ⅓ cup mayonnaise, season with salt and pepper and pulse. Spoon into the egg whites. 11. Chicken Club Make Chicken Salad Deviled Eggs (No. 10); place each on a toasted baguette slice and top with ½ slice cooked bacon and a halved cherry tomato. Secure with a toothpick. April 2014
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50 Deviled Eggs 12. Tuna Salad Mash the yolks with ½ cup mayonnaise and 1 teaspoon dijon mustard. Season with salt and pepper. Stir in 1 drained 5-ounce can water-packed tuna and ¼ cup each finely chopped celery, dill pickles and parsley. Spoon into the egg whites; top with celery leaves.
18. Green Goddess Mash the yolks with 1 avocado, ¼ cup mayonnaise, 2 tablespoons each chopped parsley, tarragon and chives, and 1 teaspoon dijon mustard. Season with salt and pepper. Spoon into the egg whites; top with more chopped parsley.
13. Ham Salad Pulse the yolks with 1 cup diced ham and 1 chopped celery stalk in a food processor until combined. Add ¼ cup mayonnaise, 2 tablespoons chopped chives and 1 teaspoon dijon mustard. Season with salt and pepper and pulse until incorporated. Spoon into the egg whites; top with thinly sliced cornichons and small cubes of ham.
19. Martini Mash the yolks with ½ cup mayonnaise, 1 tablespoon vodka, 1 teaspoon each green olive brine and dijon mustard, and ¼ teaspoon dry vermouth. Season with salt. Spoon into the egg whites; top with halved pimiento-stufed olives and chopped cocktail onions.
14. Beef-Horseradish Mash the yolks with ½ cup mayonnaise, 1 tablespoon creamy horseradish and 1 teaspoon dijon mustard. Season with salt and pepper. Spoon into the egg whites; top with more creamy horseradish, strips of deli-sliced roast beef and chopped chives. 15. Reuben Mash the yolks with ½ cup mayonnaise, 1 tablespoon each sweet chili sauce and relish, and 1 teaspoon dijon mustard. Add ¼ cup chopped sauerkraut. Season with salt and pepper. Spoon into the egg whites; top with shredded Swiss cheese, chopped corned beef and caraway seeds. 16. Caesar Salad Mash the yolks with ½ cup mayonnaise, 2 tablespoons olive oil, 2 minced anchovies and 1 grated garlic clove. Spoon into the egg whites; top with croutons, shredded romaine and parmesan. 17. Greek Mash the yolks with ½ cup Greek yogurt, 1 tablespoon relish, 2 teaspoons chopped dill, 1 teaspoon dijon mustard and a dash of hot sauce. Season with salt and pepper. Spoon into the egg whites. FOOD NETWORK MAGAZINE
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20. Truffle Mash the yolks with ½ cup mayonnaise, 1 to 2 tablespoons trufe oil and 1 teaspoon each minced parsley, chervil, chives and tarragon. Season with salt and pepper. Spoon into the egg whites. 21. Caviar Mash the yolks with ⅓ cup mayonnaise, 2 tablespoons lemon juice and 1 tablespoon olive oil. Gently stir in 2 tablespoons carp roe caviar (tarama). Season with salt and pepper. Spoon into the egg whites; top with chopped parsley. 22. Bagna Cauda Mash 6 chopped anchovies with 1 chopped garlic clove; mash with the yolks and ⅓ cup each mayonnaise and chopped parsley. Spoon into the egg whites. 23. Blue Cheese–Walnut Mash the yolks with ⅓ cup mayonnaise and 3 tablespoons crumbled blue cheese. Season with salt and pepper. Spoon into the egg whites; top with candied walnuts. 24. Broiled Mash the yolks with ½ cup mayonnaise, 1 tablespoon relish and 1 teaspoon dijon mustard. Season with salt and pepper. Spoon into the egg whites; brush with mayonnaise and sprinkle with breadcrumbs and cayenne. Broil until browned.
50 Deviled Eggs 25. All-White Finely chop 8 egg white halves and mix with ¼ cup mayonnaise, 1 tablespoon finely chopped celery and 2 teaspoons relish. Season with salt. Spoon into the remaining 16 egg whites; top with sliced scallion whites.
31. Cajun Sauté ¼ cup each finely chopped andouille sausage and green bell pepper in vegetable oil with 1 teaspoon each Cajun seasoning and cayenne. Let cool; mash with the yolks. Spoon into the egg whites; sprinkle with more cayenne.
26. Triple Onion Mash the yolks with ½ cup prepared French onion dip and 3 tablespoons chopped scallions. Spoon into the egg whites; top with canned French-fried onions.
32. Spicy Jerk Mash the yolks with ⅓ cup mayonnaise, 1 tablespoon each mango chutney, chopped cilantro and red onion, 1 teaspoon jerk seasoning and ½ diced jalapeño pepper. Season with salt. Spoon into the egg whites; sprinkle with cayenne.
27. Hummus Mash the yolks with ½ cup hummus, ¼ cup plain yogurt and the juice of ½ lemon. Season with salt and pepper. Spoon into the egg whites. Heat 2 tablespoons olive oil with 1 tablespoon chopped kalamata olives and ¼ teaspoon each dried mint and red pepper flakes in a small skillet over medium-high heat; drizzle over the eggs. 28. Piquillo Pepper Pulse the yolks, ½ cup mayonnaise, 3 chopped jarred piquillo peppers and 1 teaspoon each dijon mustard, smoked paprika and lemon juice in a food processor until combined. Season with salt. Spoon into the egg whites; top with chopped parsley and more paprika. 29. Moroccan Heat 2 tablespoons olive oil with 1 teaspoon each ground cumin, coriander and grated garlic in a skillet over medium heat, 2 minutes. Let cool; mash with the yolks, ¼ cup each Greek yogurt and mayonnaise, and 1 to 2 tablespoons harissa (or other hot chile sauce). Season with salt and pepper. Spoon into the egg whites; top with chopped cilantro. 30. Buffalo Mash the yolks with ¼ cup each mayonnaise and finely chopped celery, and 2 tablespoons Bufalo hot sauce. Spoon into the egg whites; top with crumbled blue cheese and chopped celery leaves.
33. Curry Mash the yolks with ½ cup mayonnaise, 2 teaspoons chopped cilantro and 1 teaspoon each curry powder and lime juice. Spoon into the egg whites; top with mango chutney and more chopped cilantro. 34. Wasabi Mash the yolks with ½ cup mayonnaise and 4 teaspoons wasabi paste. Spoon into the egg whites; top with chopped pickled ginger and more wasabi paste. 35. Toasted Sesame Mash the yolks with ½ cup mayonnaise and 1 tablespoon toasted sesame oil. Season with salt. Spoon into the egg whites; top with toasted sesame seeds. 36. Miso-Sesame Mash the yolks with ½ cup mayonnaise, 1 to 2 tablespoons miso paste, 2 teaspoons lemon juice, 1 teaspoon Sriracha and ½ teaspoon toasted sesame oil. Spoon into the egg whites; top with toasted sesame seeds, sliced scallions and more Sriracha. 37. California Roll Mash the yolks with ⅓ cup each mayonnaise and finely diced peeled cucumber, and 1 teaspoon each soy sauce, rice vinegar and wasabi paste. Spoon into the egg whites; top with small cubes of avocado, crabmeat and nori (dried seaweed) flakes. April 2014
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No.
50 Deviled Eggs 38. Korean Lettuce Cups Mash the yolks with ⅓ cup mayonnaise and ½ cup finely chopped kimchi. Season with salt. Spoon into the egg whites and set each in a Bibb lettuce leaf; top with more chopped kimchi and sliced scallions. 39. Pickled Beet Place the egg whites in a shallow dish with 1 cup beet juice (from a can of beets); cover and refrigerate until pink, 1 hour. Mash the yolks with ¼ cup mayonnaise and 3 tablespoons each horseradish and sour cream. Season with salt and pepper. Remove the egg whites from the beet juice and pat dry with paper towels. Spoon the yolk mixture into the egg whites; top with thinly sliced cooked beets. 40. Veggie Medley Mash the yolks with ¼ cup each cream cheese and mayonnaise, and 1 teaspoon dijon mustard. Stir in 2 tablespoons each finely chopped red bell pepper, broccoli, celery, carrot, scallion and parsley. Season with salt and pepper. Spoon into the egg whites; top with diced cucumber. 41. Cucumber-Dill Mash the yolks with ¼ cup each mayonnaise and sour cream and 2 teaspoons dijon mustard. Season with salt and pepper. Stir in ½ cup finely chopped cucumber and 2 tablespoons chopped dill. Spoon into the egg whites; top with dill sprigs. 42. Guacamole Mash the yolks with ½ avocado, 2 tablespoons sour cream and the juice of 1 lime. Season with salt. Stir in ½ cup chopped tomato and ¼ cup chopped cilantro. Spoon into the egg whites; top with more chopped tomato and avocado. 43. Black Bean Mash the yolks with ½ cup prepared black bean dip and ¼ cup mayonnaise. Season with salt and pepper. Spoon into the egg whites; top with shredded cheddar and chopped cilantro.
44. Nacho Mash the yolks with ⅓ cup mayonnaise, ¾ cup shredded cheddar and 2 tablespoons minced pickled jalapeños. Spoon into the egg whites; top with salsa. 45. Frito Pie Mash the yolks with ½ cup mayonnaise, 1 tablespoon relish and 1 teaspoon dijon mustard. Season with salt and pepper. Add ½ cup crushed Fritos (or other corn chips) and 1 chopped scallion. Spoon into the egg whites; top with warm chili, shredded cheddar and sliced scallions. 46. Pimiento Cheese Mash the yolks with ½ cup mayonnaise, 1 tablespoon relish and 1 teaspoon dijon mustard. Season with salt and pepper. Add ½ cup shredded cheddar and ¼ cup chopped pimientos. Spoon into the egg whites; top with chopped chives. 47. Salsa Verde Mash the yolks with ½ cup mayonnaise, 1 tablespoon relish and 1 teaspoon dijon mustard. Add ½ cup chopped parsley, 2 chopped anchovies and 1 tablespoon chopped capers. Season with salt and pepper. Spoon into the egg whites; top with more chopped parsley. 48. Pico de Gallo Pulse the yolks, ¼ cup mayonnaise, 2 tablespoons pico de gallo (or other fresh salsa) and 2 teaspoons chipotle hot sauce in a food processor until smooth. Season with salt. Spoon into the egg whites; top with more pico de gallo. 49. Ranch Mash the yolks with ⅓ cup prepared ranch dip. Spoon into the egg whites; top with sliced scallions, shredded parmesan and ranch-flavored chips. 50. Light Discard the yolks from 8 egg white halves and grate the whites. Mash the grated whites with the remaining egg yolks, ¼ cup mayonnaise, 1 tablespoon relish and 2 teaspoons each buttermilk and dijon mustard. Season with salt and pepper. Spoon the mixture into the remaining 16 egg whites; top with chopped parsley. April 2014
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Fun Cooking
Piece of Cake! Dress up your Easter table with a giant egg cake. PHOTOGRAPHS bY
andrew purcell
DevileD egg Cake
fOOd STyLIng: KAREn TACK.
ACTIVE: 35 min l TOTAL: 2 hr l SERVES: 12 to 14
We created 50 deviled eggs on page 76, but we couldn’t resist throwing in just one more: a 10-inch-long cake. To make this giant egg, we lined up two bowl-shaped cakes and trimmed them into an oval. Then we covered the whole thing with a shiny meringue frosting to look like the egg white and topped it with yellow frosting for the yolk. Turn the page for the how-to.
FOR THE CAKE Cooking spray 2 16-to-18-ounce boxes white cake mix (plus required ingredients) 4 freeze-dried strawberries, finely crushed 2 3-inch pieces green sour straws or licorice lace
FOR THE FROSTING 1½ cups sugar ½ teaspoon cream of tartar Pinch of salt 3 large egg whites Yellow food coloring
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Give Taco Night a Kick in the Maracas! TM
Fun Cooking How to Make the Deviled Egg Cake
1 Coat a 1½-quart and a 2½-quart ovenproof bowl with cooking spray. Prepare the cake mixes; divide the batter between the bowls. Bake at 325°, about 45 minutes for the small bowl and about 55 minutes for the large bowl. Let cool, then remove from the bowls.
4 Set the cakes rounded-side down. trim the tops with a serrated knife so the cakes sit at the same height.
2
3
Make the frosting: Heat the sugar with the cream of tartar, salt and ⅔ cup water in a saucepan, stirring, until dissolved. Beat the egg whites with a mixer until frothy. Slowly beat in the hot sugar mixture, then beat until stiff peaks form, about 7 minutes.
5
Remove about 2 cups of the frosting to a small bowl and fold in enough yellow food coloring to make a bright egg yolk color (about 8 to 10 drops); set aside.
6
Flip the cakes over and slice off a 3-inch piece from each one as shown; reserve the trimmings.
Line up the cut sides of the cakes, then trim the sides of the smaller cake as shown to make an oval shape. Flip the cakes over.
Break The Monotony
®
7 Use a little white frosting to stick the cakes together, then cover completely with a thin layer of frosting; freeze 20 minutes. Cover with the remaining white frosting, making it as smooth as possible.
8
9
Crumble the reserved cake trimmings and mix with just enough of the prepared yellow frosting to moisten. Clump the mixture together and mound on the wider end of the cake to form the yolk.
Put the remaining yellow frosting in a pastry bag fitted with a large star tip. Pipe in a spiral over the cake mound. Sprinkle with the crushed strawberry “paprika” and top with the sour straw “chives.”
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Explore the kingdom of Sir Can-A-Lot™ and his glorious recipes at SPAM.com
© 2014 ATEECO, INC.
facebook.com/MrsTsPierogies
best. pierogies. ever.
Weeknight Cookıng Try something new for dinner: Here’s the latest batch of easy meals from our test kitchen.
FOOD STYLING: CHRIS LANIER; PROP STYLING: PAIGE HICKS.
photogrAphs by
We put our favorite weeknight dinners into a new cookbook. Try it for free for 21 days! Visit foodnetmag.com/ bestrecipes.
JUSTIN WALKER
Make gnocchi with bacon and greens in just 25 minutes. See page 88.
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Weeknight Cooking
LowCaLorie Dinner
ChiCken-RiCe Soup
Foil-paCket ChiCken puttaneSCa
4 cups low-sodium chicken broth 3 stalks celery, cut into ½-inch pieces 5 carrots, cut into ½-inch pieces 1¼ pounds skinless, boneless chicken breasts Kosher salt and freshly ground pepper ½ cup white rice 1 tablespoon tomato paste 3 plum tomatoes, finely chopped 1 cup frozen peas ⅓ cup heavy cream ½ cup finely chopped fresh parsley 1 tablespoon fresh lemon juice
4 8-ounce skinless, boneless chicken breasts Kosher salt and freshly ground pepper ¼ cup extra-virgin olive oil, plus more for drizzling 1 15-ounce can cherry tomatoes 1 9-ounce package frozen artichoke hearts, thawed ⅓ cup pitted kalamata olives 2 tablespoons capers, drained 4 cloves garlic, minced ½ teaspoon red pepper flakes 1 demi baguette or ½ regular baguette, split 2 tablespoons grated parmesan cheese 1 tablespoon chopped fresh parsley
1. Combine the chicken broth, celery and all but ½ cup carrots in a large pot. Cover and bring to a simmer over medium-high heat. Reduce the heat to medium low and add the chicken, ¾ teaspoon salt, and pepper to taste. Cover and gently simmer, flipping the chicken once, until just cooked through, about 18 minutes. Remove the chicken to a cutting board; let cool slightly. Reserve the broth. 2. Meanwhile, combine 4 cups water, the rice, tomato paste, 1 chopped tomato and the remaining ½ cup chopped carrots in a saucepan. Cover and bring to a boil, then reduce the heat to low; simmer, covered, until the rice and carrots are tender, 15 minutes. 3. Puree the rice mixture in a blender until smooth; whisk into the pot with the broth mixture. Add the peas, heavy cream and the remaining 2 chopped tomatoes. Bring to a simmer. 4. Shred the chicken and return it to the soup. Stir in the parsley and lemon juice; thin with water if needed. Season with salt and pepper.
1. Preheat the oven to 400˚. Season the chicken with salt and pepper. Lay out four 12-by-18-inch sheets of foil. Drizzle each sheet with olive oil, then top each with a chicken breast. 2. Combine the tomatoes, artichokes, olives, capers, 2 minced garlic cloves, 1 tablespoon olive oil, ½ teaspoon salt and ¼ teaspoon red pepper flakes in a bowl; divide evenly over the chicken. Fold up the edges of the foil and seal each to form a packet; set on a baking sheet. Bake until the chicken is cooked through, about 30 minutes. 3. Meanwhile, combine the remaining 3 tablespoons olive oil, 2 minced garlic cloves and ¼ teaspoon red pepper flakes, and a pinch of salt in a bowl; spread over the baguette halves and sprinkle with the parmesan and parsley. Bake until the bread is golden around the edges, 8 to 10 minutes. Cut each piece in half. 4. Open the foil packets and serve with the garlic bread.
ACTIVE: 30 min l TOTAL: 35 min l SERVES: 4
Per serving: Calories 432; Fat 11 g (Saturated 6 g); Cholesterol 134 mg; Sodium 744 mg; Carbohydrate 38 g; Fiber 6 g; Protein 44 g
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ACTIVE: 25 min l TOTAL: 40 min l SERVES: 4
Per serving: Calories 653; Fat 25 g (Saturated 4 g); Cholesterol 138 mg; Sodium 1,894 mg; Carbohydrate 41 g; Fiber 6 g; Protein 61 g
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Weeknight Cooking
LowCaLorie Dinner
sausage and broccolini pizza
cumin pork with beans
3 tablespoons extra-virgin olive oil 1 pound refrigerated pizza dough, at room temperature 1 14.5-ounce can diced tomatoes, drained ⅓ cup roughly chopped fresh basil ⅔ cup ricotta cheese 2 cups shredded part-skim mozzarella cheese (about 8 ounces) 3 tablespoons chopped fresh mint Kosher salt and freshly ground pepper 4 hot or sweet Italian sausages (about 12 ounces), casings removed 3 cloves garlic, thinly sliced 1 bunch broccolini, cut into florets
1 red onion, thinly sliced Juice of 3 limes 1 teaspoon chopped chipotle chile in adobo sauce, plus 2 teaspoons sauce from the can 2 teaspoons ground cumin Kosher salt 1½ pounds pork tenderloin (1 large or 2 small), trimmed 2 tablespoons extra-virgin olive oil 3 small red or orange bell peppers, cut into thick strips 1 15.5-ounce can black beans, drained and rinsed 1 teaspoon honey ½ cup roughly chopped fresh cilantro
ACTIVE: 25 min l TOTAL: 40 min l SERVES: 4
ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4
1. Put an inverted baking sheet on the lowest oven rack; preheat to 475˚. Line another inverted baking sheet with parchment; drizzle with 2 tablespoons olive oil. Form the pizza dough into an 8-inch oval on the parchment; flip to coat with the oil. Drape with plastic wrap; set aside. 2. Combine the tomatoes and basil in a bowl. Mix the ricotta, mozzarella and mint in another bowl; season with ½ teaspoon salt and a few grinds of pepper. 3. Heat the remaining 1 tablespoon olive oil in a skillet over mediumhigh heat. Add the sausages and garlic; cook, breaking up the meat, 5 minutes. Remove to a plate using a slotted spoon. Add the broccolini and ½ cup water to the drippings in the skillet and cook 5 minutes. 4. Stretch the dough to 11 by 14 inches on the parchment; spoon the ricotta mixture on top. Top with the tomatoes, sausage and broccolini. Slide the pizza (on the parchment) onto the hot baking sheet. Bake until the crust is golden, 15 minutes. Transfer the pizza to a cutting board to slice.
1. Preheat the oven to 425˚. Combine half of the red onion with the juice of 2 limes, the chopped chipotle, ½ teaspoon cumin and a pinch of salt in a bowl; set aside while you cook the pork. 2. Sprinkle the pork with the remaining 1½ teaspoons cumin; season with salt. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil, then add the pork and brown on all sides, 8 minutes. Remove to a rimmed baking sheet; roast until a thermometer inserted into the center registers 145˚, 12 to 15 minutes. Transfer to a cutting board. 3. Add the bell peppers and the remaining 1 tablespoon olive oil to the skillet. Cook over medium-high heat until slightly softened, 4 minutes. Add ½ cup water and ¼ teaspoon salt. Cook until the water evaporates, 4 more minutes. Remove from the heat; add the onion mixture. 4. Toss the beans with the remaining red onion, the juice of the remaining lime, 2 teaspoons adobo sauce, the honey, cilantro and a pinch of salt. Slice the pork and serve with the beans and peppers.
Per serving: Calories 750; Fat 39 g (Saturated 17 g); Cholesterol 76 mg; Sodium 1,555 mg; Carbohydrate 67 g; Fiber 4 g; Protein 39 g
Per serving: Calories 380; Fat 13 g (Saturated 3 g); Cholesterol 95 mg; Sodium 570 mg; Carbohydrate 24 g; Fiber 7 g; Protein 41 g
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Weeknight Cooking oven-fried fish with Potato salad
Gnocchi with Bacon and escarole
ACTIVE: 30 min l TOTAL: 40 min l SERVES: 4
ACTIVE: 25 min l TOTAL: 25 min l SERVES: 4
3 tablespoons extra-virgin olive oil 2 slices thick-cut bacon, cut into ¼-inch pieces ½ onion, chopped 1 small head escarole, roughly chopped Kosher salt and freshly ground pepper 1 17.5-ounce package potato gnocchi 1½ cups cherry tomatoes, halved ½ cup grated parmesan cheese (about 1 ounce) 2 tablespoons chopped fresh parsley 1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the bacon and cook, stirring occasionally, until browned and crisp, about 7 minutes. Add the onion and continue cooking until softened, about 2 minutes. Stir in the escarole, ½ teaspoon salt and a few grinds of pepper. Cook until the escarole is completely wilted, about 3 minutes. 2. Meanwhile, bring a large pot of salted water to a boil. Add the gnocchi and cook as the label directs. Reserve ½ cup cooking water, then drain the gnocchi and add to the pot with the escarole mixture. Add the reserved cooking water and stir to coat, about 1 minute. Stir in the tomatoes, parmesan and parsley; season with salt and pepper. Per serving: Calories 481; Fat 33 g (Saturated 13 g); Cholesterol 63 mg; Sodium 859 mg; Carbohydrate 30 g; Fiber 6 g; Protein 13 g
1½ pounds small red-skinned potatoes, quartered Kosher salt 3 tablespoons buttermilk 3 tablespoons mayonnaise 4 teaspoons relish 2 stalks celery, thinly sliced, plus chopped celery leaves for topping 2 scallions, thinly sliced Freshly ground pepper 3 large egg whites 1½ cups panko breadcrumbs 1¼ pounds cod (preferably pacific cod), cut into 8 pieces 1 teaspoon paprika Cooking spray lemon wedges, for serving 1. Preheat the oven to 450˚. Put the potatoes in a saucepan and cover with cold water by 1 inch; season with salt. Bring to a boil; reduce the heat to medium low and simmer until tender, 10 minutes. Drain. 2. Combine the buttermilk, mayonnaise and relish in a large bowl. Add the potatoes, sliced celery, scallions, ¼ teaspoon salt, and pepper to taste; toss. Refrigerate until ready to serve. 3. Whisk the egg whites in a large bowl. Put the breadcrumbs in another bowl. Season the fish with the paprika, 1 teaspoon salt and a few grinds of pepper. Dip each piece in the egg whites, then dredge in the breadcrumbs, pressing to coat. Transfer to a rack set over a baking sheet. 4. Coat the fish on both sides with cooking spray. Bake until golden brown and just cooked through, about 12 minutes. Top the potato salad with celery leaves. Serve with the fish and lemon wedges. Per serving: Calories 431; Fat 10 g (Saturated 1 g); Cholesterol 57 mg; Sodium 945 mg; Carbohydrate 47 g; Fiber 5 g; Protein 35 g
Done in
25
minutes
LowCaLorie Dinner
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The Thck & Crmy Tste U Lv
We cut a little, but left what matters. Enjoy the thick and creamy light dressing that could only come from Hidden Valley. For light ideas, visit Hiddenvalley.com/light
Weeknight Cooking Smothered Pork ChoPS and GritS
mediterranean ChiCken Salad
2 teaspoons vegetable oil 4 ¾-inch-thick boneless pork chops (about 1½ pounds) Kosher salt and freshly ground pepper 2 red onions, thinly sliced 1 tablespoon all-purpose flour 1 cup low-sodium chicken broth 1 bay leaf 1½ teaspoons balsamic vinegar ¾ cup quick-cooking grits ½ cup shredded cheddar cheese (about 2 ounces) 1 tablespoon chopped fresh parsley, plus more for topping
1 pound skinless, boneless chicken thighs ¼ cup extra-virgin olive oil, plus more for drizzling Juice of 2 lemons 2 cloves garlic, finely grated 1 teaspoon dried mint Kosher salt and freshly ground pepper 3 pocketless pitas, each cut into 8 wedges 4 persian cucumbers, halved lengthwise and cut into ½-inch pieces 1 pound Campari or other small vine-ripened tomatoes 1 cup torn fresh parsley 4 scallions, thinly sliced 2 cups arugula or baby spinach (about 2 ounces) 2 ounces feta cheese, sliced
ACTIVE: 30 min l TOTAL: 35 min l SERVES: 4
1. Heat the oil in a large nonstick skillet over medium-high heat. Season the pork with ½ teaspoon salt and a few grinds of pepper; cook until browned, 3 minutes per side. Transfer to a plate. 2. Add the red onions to the skillet and season with salt. Cook, stirring, until lightly browned, 3 minutes. Reduce the heat to medium, stir in the flour and cook, stirring, 2 minutes. Add the chicken broth and bay leaf. Cook, stirring, until thickened, about 3 minutes. Add the vinegar, then return the pork to the skillet to warm through. 3. Meanwhile, bring 2¼ cups water to a boil in a medium saucepan over medium-high heat. Add the grits and ½ teaspoon salt. Reduce the heat to low and cook, stirring, until thickened, 5 minutes. Stir in the cheese. 4. Remove the pork from the skillet; discard the bay leaf and stir the parsley into the pan sauce. Serve the pork with the grits. Top with the pan sauce and more parsley. Per serving: Calories 483; Fat 18 g (Saturated 7 g); Cholesterol 115 mg; Sodium 680 mg; Carbohydrate 32 g; Fiber 2 g; Protein 45 g
ACTIVE: 35 min l TOTAL: 35 min l SERVES: 4
1. Preheat the broiler. Toss the chicken with 1 tablespoon olive oil, the juice of 1 lemon, the garlic, mint, ½ teaspoon salt and a few grinds of pepper in a medium bowl. Set aside 10 minutes. 2. Meanwhile, toss the pita wedges with 1 tablespoon olive oil on a baking sheet and season with salt and pepper. Broil until lightly golden, about 1 minute per side; transfer to a large bowl. 3. Arrange the chicken on the baking sheet. Broil until cooked through and golden, about 4 minutes per side. Let cool. 4. Tear the pita pieces in half. Add the cucumbers, tomatoes, parsley and scallions to the bowl, then add the remaining 2 tablespoons olive oil and the juice of the remaining lemon; toss. Chop the chicken and add to the bowl along with the greens. Season with salt and pepper and toss. Serve topped with the feta; drizzle with olive oil. Per serving: Calories 452; Fat 22 g (Saturated 5 g); Cholesterol 107 mg; Sodium 643 mg; Carbohydrate 33 g; Fiber 6 g; Protein 31 g
LowCaLorie Dinner
LowCaLorie Dinner
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Weeknight Cooking Ham sTeaks wiTH asparagus-rice salad ACTIVE: 20 min l TOTAL: 35 min l SERVES: 4
⅓ cup mayonnaise ⅓ cup sour cream ¼ cup finely chopped fresh chives 1 tablespoon whole-grain mustard 1 cup long-grain white rice Kosher salt and freshly ground pepper 2 bunches asparagus, trimmed and cut into 1-inch pieces Juice of 1 lemon, plus wedges for serving 1 tablespoon unsalted butter 4 6-ounce ham steaks 2 tablespoons packed light brown sugar 1. Mix the mayonnaise, sour cream, chives and mustard in a bowl. 2. Bring a saucepan of water to a boil. Add the rice, ½ teaspoon salt and a few grinds of pepper; reduce the heat to low and simmer until almost tender, about 15 minutes. Add the asparagus and simmer until the rice and asparagus are tender, about 3 more minutes. Drain in a fine-mesh sieve and rinse under cold water, stirring gently to remove excess water. Transfer to a large bowl and stir in the lemon juice and half of the prepared chive sauce; season with salt and pepper. 3. Heat the butter in a large nonstick skillet over medium-high heat. Add the ham steaks, overlapping as necessary, and cook, flipping occasionally, until golden, about 5 minutes. Sprinkle the brown sugar over the ham and cook, flipping often, until the sugar melts. Season with pepper. Serve with the rice salad, the remaining chive sauce and lemon wedges.
Turkey sausage Tacos ACTIVE: 30 min l TOTAL: 30 min l SERVES: 4
2 tablespoons extra-virgin olive oil 1 carrot, grated 3 scallions, chopped (white and green parts separated) 1 to 2 teaspoons ancho chile powder, plus more for sprinkling 1 pint cherry tomatoes, quartered 1¼ pounds turkey sausage, casings removed 12 hard taco shells 1 mango, cubed Juice of 1 lime ¼ head romaine lettuce, shredded 1 cup shredded cheddar cheese (about 4 ounces) 1. Preheat the oven to 325˚. Heat the olive oil in a large skillet over medium-high heat. Add the carrot, scallion whites, chile powder and half of the tomatoes. Cook until the tomatoes release their juices, about 3 minutes. Add the sausage and cook, breaking up the meat, until it begins to brown, about 5 minutes. Add half of the scallion greens and cook until most of the liquid has evaporated, about 5 minutes. 2. Meanwhile, put the taco shells on a baking sheet and warm in the oven, about 6 minutes. Mix the mango with the lime juice in a medium bowl; sprinkle with chile powder. Add the remaining tomatoes and the scallion greens and toss. 3. Fill the taco shells with the sausage mixture and top with the lettuce, cheese and mango salsa. Per serving: Calories 637; Fat 38 g (Saturated 10 g); Cholesterol 114 mg; Sodium 1,114 mg; Carbohydrate 41 g; Fiber 6 g; Protein 35 g
Per serving: Calories 649; Fat 29 g (Saturated 9 g); Cholesterol 104 mg; Sodium 2,622 mg; Carbohydrate 54 g; Fiber 3 g; Protein 41 g
done in
30
minutes
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RESIDUE
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BAKED WITH
Using bargain brand cooking spray or margarine can leave residue behind after just one use. You don’t get that with PAM®. It leaves up to 99% less residue,* so you spend less time cleaning and more time doing the things you want to do. ®
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Weeknight Cooking
Easy Sides
Potatoes with Kale Pesto
mixed greens with walnut Vinaigrette
Pierce 4 russet potatoes with a fork; microwave 15 minutes. Puree ¼ cup toasted walnuts in a food processor with ¼ cup each olive oil and grated parmesan and 1 garlic clove. Add 2 cups chopped kale and ½ cup grated Swiss cheese; puree. Season with salt and pepper. Serve with the potatoes.
Cook 6 sliced garlic cloves in ¼ cup olive oil over low heat until golden, 8 minutes. Remove from the heat and stir in 3 tablespoons each chopped walnuts and sun-dried tomatoes (not oil-packed); let cool. Stir in 2 tablespoons red wine vinegar and season with salt and pepper. Toss with 1 small head each torn Bibb and red-leaf lettuce.
Quinoa-tomato salad
sesame snaP Peas
Prepare 1 cup quinoa as the label directs. Stir to cool slightly. Toss with 1 cup halved grape tomatoes, one 15-ounce can hearts of palm (drained, rinsed and sliced), 2 chopped scallions, 2 tablespoons olive oil and a pinch of sugar; season with salt. Sprinkle with chopped parsley.
Cook 1 pound sugar snap peas (strings removed) in a steamer basket set over a pot of boiling water, covered, 3 minutes. Transfer to a bowl and toss with 1 tablespoon minced shallot, 2 teaspoons each sherry vinegar and sesame oil, and 1 teaspoon each grated ginger and kosher salt.
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Photo by Jade Albert
Learn more at
autismspeaks.org/signs Some signs to look for:
No big smiles or other joyful expressions by 6 months
No babbling by 12 months
No words by 16 months
© 2012 Autism Speaks Inc. "Autism Speaks" and "It's time to listen" & design are trademarks owned by Autism Speaks Inc. All rights reserved. The person depicted is a model and is used for illustrative purposes only.
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A little taste of the good life. Our fi nest almonds delicately kissed with cocoa powder. Just one of our decidedly refined flavors. EmeraldNuts.com
Weeknight Cooking
FOOD STYLING: ADRIENNE ANDERSON; PROP STYLING: PAIGE HICKS.
Make dinner from the new Chopped cookbook. These three meals come from the same basket of ingredients: Chicken breasts • Kale • Almond butter • Apples
photographs by
Con Poulos
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Weeknight Cooking Almond Fried ChiCken with roAsted kAle And Apples ACTIVE: 40 min l TOTAL: 50 min l SERVES: 4
1
large bunch kale, stems removed, leaves cut into 2-to-3-inch pieces 2 apples, cut into thin wedges 3 tablespoons vegetable oil, plus more for frying Kosher salt ½ cup almond butter ⅓ cup milk 1 tablespoon honey 4 skinless, boneless chicken breasts (about 1½ pounds) All-purpose flour, for dredging 2 cups panko breadcrumbs Lemon wedges, for serving
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1. Preheat the oven to 425˚. Toss the kale and apples on a baking sheet with 3 tablespoons vegetable oil and ¾ teaspoon salt. Roast, stirring occasionally, until the apples are tender and the kale is crisp, about 20 minutes. 2. Whisk the almond butter with the milk, honey and 1 teaspoon salt in a small bowl. Dredge the chicken in flour, coat with the almond butter mixture, then roll in the panko. 3. Heat ½ inch vegetable oil in a large skillet over medium-high heat. Pan-fry the chicken, adjusting the heat as necessary to keep it from burning, until crispy and cooked through, 5 to 6 minutes per side. Serve with the roasted kale and apples and a squeeze of lemon.
Facts up front.
Now key nutrition facts from the back of the package can also be found right up front on America’s favorite brands. Making it easier for busy shoppers to make informed decisions. By knowing your daily limits for calories, sodium and fat, you can choose the foods—and the amounts—that are right for you. Go to FactsUpFront.org to find the nutrition targets for everyone in your family. Along with shopping tips, recipe ideas and more.
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Weeknight Cooking
Spicy chicken and almond Stew
ACTIVE: 25 min l TOTAL: 50 min l SERVES: 4
4
skinless, boneless chicken breasts, cut into 1-inch chunks (about 1½ pounds) Kosher salt and freshly ground black pepper 3 tablespoons vegetable oil 1 onion, chopped 1 tablespoon minced garlic 1 tablespoon minced peeled ginger 1 sweet potato, peeled and cut into 1-inch chunks 1 apple, cut into 1-inch chunks ¾ teaspoon cayenne pepper 3 cups chicken broth 6 cups chopped kale 1 large tomato, chopped ½ cup almond butter ½ cup fresh cilantro 1. Season the chicken with 1 teaspoon salt and a couple turns of black pepper. Heat a Dutch oven over medium-high heat. When hot, pour in 2 tablespoons vegetable oil. Add the chicken and cook, turning often, until brown on all sides, about 6 minutes; transfer to a bowl and set aside. 2. Add the remaining 1 tablespoon vegetable oil to the pot and reduce the heat to medium. Add the onion, garlic, ginger and 1 teaspoon salt. Cook until the onion is softened, about 5 minutes. Add the sweet potato, apple, cayenne, chicken broth and 3 cups water; bring to a simmer. Stir in the kale, tomato and almond butter and simmer until the vegetables are tender, 10 to 15 minutes. 3. Return the chicken to the pot and simmer until just cooked through, about 5 minutes. Serve topped with the cilantro.
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COOKING123 BRINGING COASTAL FAMILY RECIPES TO YOUR DINNER TABLE IS AS EASY AS 1-2-3
Make your family dinners more seaworthy and delicious by adding yummy coastal flavor to your favorite dishes. Substitute SeaPak for chicken or beef in your family’s favorites, or try one of the sure-to-be-a-classic recipes featured here.
Oven Roasted Asparagus topped with Popcorn Shrimp Prep Time: 15 minutes • Cook Time: 20 minutes • Makes: 4 servings INGREDIENTS 1 2
(18-ounce) package SeaPak
DIRECTIONS ®
Prepare shrimp according to package directions
Popcorn Shrimp
and keep warm. Preheat oven to 450º. Line a
pounds large asparagus spears,
baking sheet with parchment paper and lay
trimmed and peeled
the asparagus on it in a single layer. Drizzle
1–2 tablespoons olive oil
asparagus with olive oil and turn to coat.
Kosher salt and freshly ground black pepper
Generously season with kosher salt and pepper.
1–2 tablespoons balsamic glaze (a reduced
Roast until lightly browned (about 10 to 15
½
balsamic vinegar), found in the vinegar
minutes). To serve: Transfer asparagus to a
section of your grocery store (can
platter. Drizzle balsamic glaze over the hot
substitute balsamic vinegar)
asparagus and sprinkle with shaved parmesan.
cup shaved parmesan cheese
Top with shrimp or serve on the side.
SUBSTITUTIONS Using the same technique of olive oil, salt and pepper and same oven temperature, replace the asparagus with green beans (12–15 minutes) or okra (15 minutes).
Go Coastal Try adding SeaPak Popcorn Shrimp and a squeeze of lime to tacos, or create a Buffalo Shrimp sandwich with Popcorn Shrimp, buffalo sauce and a sprinkling of crumbled blue cheese.
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COOKING123 Easy Coastal Recipes
2
Make your coastal meal even more fun with beach-inspired table decorations. It’s easy–and inexpensive. Fill a wooden bowl with sand, driftwood and seashells and a plain white candle or two. Use a strip of burlap as a table runner or fill a large glass jar with pretty seashells, dried seaweed, starfish and sand dollars. With these simple props you’ll be easily reminded of summer days at the seashore.
Popcorn Shrimp Pimento Cheese Sliders Prep Time: 20 minutes • Cook Time: 11 minutes • Makes: 14 sliders INGREDIENTS
DIRECTIONS
1
(18-ounce) package SeaPak® Popcorn Shrimp
Prepare shrimp according to package directions and keep warm.
1
(4-ounce) package cream cheese, softened
In a medium mixing bowl, stir together cream cheese and
½
cup mayonaise
mayonnaise until smooth. Stir in the cheddar cheese, pimentos
3
cups shredded extra-sharp cheddar cheese,
and cayenne pepper, and bacon (optional). Add salt and pepper
(about ¾ pound)
to taste. To assemble: Divide pimento cheese among the bottoms
(7-ounce) jar pimentos, drained and finely chopped
of the 14 slider buns and top each with 3 popcorn shrimp. Secure
1
Cayenne pepper 4
slices bacon, cooked crisp and chopped (optional)
Kosher salt and freshly ground black pepper 14
slider buns, toasted
the top bun with a skewer. ADDITIONS Like a hotter pimento cheese? Stir in ½ jalapeño (finely diced).
SEAPAK SCRUMPTIOUS
America’s #1-selling Popcorn Shrimp is great for kids and adults looking for a tasty trip to the coast. These tender, whole, tail-off Popcorn Shrimp are coated with a crisp panko breading and come ready to bake. Available in 12-ounce, 18-ounce and 30-ounce packages.
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®
3 SeaPak has strict quality, sourcing and sustainability standards. They work with suppliers who follow the most environmentally responsible harvesting practices, and exercise strict oversight of every step of the process. SeaPak is a founding member of the Global Aquaculture Alliance, an international, nonprofit association dedicated to advancing environmentally and socially responsible aquaculture and a safe supply of seafood.
Parmesan Pasta, Popcorn Shrimp and Spinach Bake Prep Time: 20 minutes • Cook Time: 60 minutes • Makes: 4–6 servings INGREDIENTS
DIRECTIONS
1
(18-ounce) package SeaPak® Popcorn Shrimp
Preheat oven to 350º. Spray a medium baking dish with nonstick
3
tablespoons olive oil
cooking spray. In an extra-large sauté pan over medium heat,
½
cup finely diced onions
add the olive oil and onions. Cook until onions are translucent,
5
cups spinach greens, washed, stems removed
about 5 minutes. Stir in spinach and garlic and cook until wilted.
and roughly chopped
Add flour and cook, stirring constantly, for 1 minute. Stir in milk
2
garlic cloves, minced
and parmesan cheese and cook, stirring constantly, until mixture
2
tablespoons flour
begins to boil and thickens. Stir in lemon zest and salt and pepper
3
cups 1% milk
to taste. Fold in pasta and pour mixture into the prepared baking
2
cups parmesan cheese, grated
dish. Bake until browned and bubbly, about 30–40 minutes.
Zest from 1 lemon
Remove from oven and allow to rest. Bake shrimp according to
1
package instructions. Add hot cooked shrimp to the top of the
pound pasta (rotini or fusilli)
Kosher salt and freshly ground black pepper
baked pasta and serve.
SeaPak More! In addition to Popcorn Shrimp, SeaPak also offers other tasty, easy-to-prepare shrimp (butterfly, coconut, tempura, spring rolls, scampi, Asian-style ginger with rice, beerbattered and more), plus lots of other delicious seafood like breaded clam strips, salmon burgers and crab cakes.
®
RECIPES fROM The Chopped Cookbook: use whaT you’ve goT To Cook someThing greaT. COPyRIGhT © 2014 by fOOd NETWORk kITChEN. by ARRANGEMENT WITh CLARkSON POTTER, A dIVISION Of RANdOM hOuSE, INC.
Weeknight Cooking
ChiCken Banh Mi with apple-kale Slaw ACTIVE: 30 min l TOTAL: 40 min l SERVES: 4
3 3 1 1 1½ ⅓ ⅓ 2 4 Find these recipes and more in The Chopped Cookbook: Use What You’ve Got to Cook Something Great ($27.50, Clarkson Potter).
tablespoons rice vinegar tablespoons fish sauce apple, cut into matchsticks carrot, cut into matchsticks cups thinly sliced kale cup almond butter cup mayonnaise tablespoons Sriracha (Asian chile sauce) skinless, boneless chicken breasts (about 1½ pounds) 1 tablespoon vegetable oil 1 teaspoon soy sauce Kosher salt 4 hero rolls, split and toasted Torn fresh basil and mint, for topping
1. Make the slaw: Warm the rice vinegar and fish sauce in the microwave. Combine the apple and carrot in a large bowl and add the vinegar mixture. Stir in the kale and let stand 15 minutes. 2. Make the almond mayonnaise: Mix the almond butter, mayonnaise and Sriracha in a small bowl; set aside. 3. Preheat a grill or grill pan to medium high. Coat the chicken with the vegetable oil, soy sauce and ½ teaspoon kosher salt. Grill until cooked through, 8 to 10 minutes per side. Let rest 5 minutes, then slice. 4. Spread almond mayonnaise on both sides of the rolls. Add the chicken and top with the slaw and basil and mint. April 2014
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Weeknight Cooking
porK
B eef
Nice&
Slow
FOOD STYLING: JAMIE KIMM.
poultry
We created 20 surprising new slow-cooker dinners.
h & Veggie s i s f
photographs by
CHRISTOPHER TESTANI april 2014
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Beef slow-cooker
steak roulade With provolone
ACTIVE: 25 min l TOTAL: 7 hr 25 min SERVES: 6 to 8
2 1
6-ounce cans tomato paste 28-ounce can whole San Marzano tomatoes, crushed by hand ½ teaspoon red pepper flakes ½ teaspoon sugar 1 small bunch basil, torn (about 10 leaves) 1 1½-to-1¾-pound flank steak Kosher salt and freshly ground pepper 1⅔ cups grated provolone cheese (6 to 7 ounces) 3 small cloves garlic, minced 1 cup panko breadcrumbs ½ cup grated pecorino romano cheese (about 2 ounces) ⅓ cup golden raisins ¼ cup pine nuts or chopped walnuts 1 cup lightly packed fresh parsley polenta, for serving 1. Combine 2 cups hot water and the tomato paste in a 6-quart slow cooker. Add the crushed tomatoes, red pepper flakes, sugar and basil and stir to combine. Cover and cook on high while you prepare the meat. 2. Butterfly the steak: Slice in half horizontally, leaving 1 long side attached so you can open the steak like a book. Place between 2 pieces of plastic wrap and pound until about ¼ inch thick. Remove the plastic; season the steak with salt and pepper. Scatter the provolone evenly over the steak, then top with the garlic, breadcrumbs, pecorino, raisins, pine nuts and parsley. 3. Starting with a long side, tightly roll up the steak like a jelly roll. Secure with twine in several spots. Transfer to the slow cooker; reduce the heat to low, cover and cook 7 hours. 4. Remove the meat to a cutting board and let rest 5 minutes. Remove the twine, then slice 1 inch thick. Serve with polenta; top with more sauce from the slow cooker.
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April 2014
sWeet-and-spicy short ribs
ACTIVE: 20 min l TOTAL: 6 hr 20 min l SERVES: 4
¼ cup all-purpose flour 2 tablespoons packed light brown sugar 1½ tablespoons ancho chile powder 2 cloves garlic, minced 2 teaspoons finely chopped fresh thyme Kosher salt and freshly ground pepper 4 pounds bone-in short ribs (about 2 inches thick) ¾ cup apple butter ¼ cup yellow mustard ¼ cup ketchup 1 cup apple cider 3 carrots, thinly sliced 5 scallions (white and light green parts only), thinly sliced Cornbread, for serving 1. Combine the flour, brown sugar, chile powder, garlic, thyme, 2 teaspoons salt and a few grinds of pepper in a small bowl. Sprinkle all over the short ribs and rub into the meat. Arrange the ribs in a single layer in a 6-quart slow cooker. Sprinkle any of the remaining flour mixture on top. 2. Whisk the apple butter, mustard, ketchup and cider in a medium microwave-safe bowl. Microwave until very hot, then transfer to the slow cooker. Cover and cook on high, 4 hours. 3. Using tongs, turn the ribs in the sauce to coat, then remove to a bowl. Skim of the fat from the sauce (there will be quite a bit), then return the ribs to the sauce and add the carrots and scallions. Cover and cook on high, 2 more hours. Serve with cornbread.
Weeknight Cooking
bEEF tACoS WItH SAlSA VERDE
MEAtbAll-SAuSAgE SubS
ACTIVE: 30 min l TOTAL: 8½ hr l SERVES: 6 to 8
ACTIVE: 20 min l TOTAL: 2 hr 45 min SERVES: 6 to 8
1 tablespoon vegetable oil 1 3-pound boneless beef chuck roast ½ teaspoon ground cumin Kosher salt and freshly ground pepper 1 16-ounce jar salsa verde ½ white onion, thinly sliced 2 cloves garlic, smashed ½ cup chopped fresh cilantro 12 corn tortillas, warmed Shredded lettuce and chopped tomatoes, avocado and/or radishes, for topping lime wedges, for serving
2
3
ACTIVE: 15 min l TOTAL: 6 hr 20 min l SERVES: 6
1. Heat the vegetable oil in a large skillet over medium-high heat. Season the beef with the cumin, 1 teaspoon salt and ¼ teaspoon pepper. Add to the skillet and cook until golden brown, about 3 minutes per side. 2. Transfer the meat to a 6-quart slow cooker, then add the salsa, onion and garlic. Cover and cook on high, 6 hours. 3. Remove the meat to a cutting board and shred with 2 forks, discarding the excess fat. Return the meat to the slow cooker and stir in the cilantro. 4. Serve the meat in tortillas and top as desired. Serve with lime wedges.
28-ounce cans whole San Marzano tomatoes, crushed by hand 1 6-ounce can tomato paste 2 bay leaves 1½ cups grated parmesan cheese (about 3 ounces), plus 1 small piece parmesan rind ½ cup chopped fresh parsley 4 cloves garlic, chopped Kosher salt and freshly ground pepper ¾ cup breadcrumbs ½ cup whole milk 1½ pounds ground beef chuck 2 large eggs 1½ pounds sweet and/or hot italian sausage, cut into 1-inch pieces 2 loaves italian bread, cut into 3-inch pieces and split open Shredded mozzarella cheese, for topping 1. Combine the crushed tomatoes, tomato paste, bay leaves and parmesan rind in a 6-quart slow cooker. Add 1 cup water, ¼ cup parsley, 2 chopped garlic cloves, ½ teaspoon salt and a few grinds of pepper. 2. Combine the breadcrumbs and milk in a medium bowl; soak 2 minutes. In a separate bowl, combine the beef, eggs, 1 cup parmesan, the remaining ¼ cup parsley and 2 chopped garlic cloves, 1 teaspoon salt and ½ teaspoon pepper. Add the breadcrumb-milk mixture and mix with your hands until combined. With damp hands, shape into 24 meatballs, about 1½ inches each; transfer to the slow cooker. 3. Add the sausage pieces to the slow cooker, then cover and cook on low, 7 hours. Remove the bay leaves and parmesan rind and stir in the remaining ½ cup parmesan. Season with salt and pepper. Serve on the bread and top with mozzarella.
FRENCH DIP SANDWICHES scallions (white and light green parts only), roughly chopped 2 teaspoons fresh thyme 1 clove garlic, crushed Kosher salt and freshly ground pepper ¼ teaspoon celery seeds ¼ teaspoon ground allspice 1 2½-pound beef eye round roast, excess fat trimmed 2 carrots, sliced 1 inch thick 2 tablespoons Worcestershire sauce 1 cube beef bouillon 6 to 8 kaiser rolls, split and warmed Creamy horseradish and/or spicy mustard, for serving 1. Pulse the scallions, thyme, garlic, 1 teaspoon each salt and pepper, the celery seeds and allspice in a food processor to make a paste. Pierce the roast all over with a paring knife; rub the spice paste into the meat. Tie the roast with kitchen twine so it keeps its shape. 2. Spread the carrots in a 6-quart slow cooker and set the roast on top. Insert an instant-read thermometer at an angle into the center of the roast; position the thermometer so it can be easily read through the lid of the slow cooker. 3. Combine 1½ cups water, the Worcestershire sauce and bouillon cube in a microwave-safe bowl; microwave until hot, 2 to 4 minutes. Add to the slow cooker. Cover and cook on low until the meat registers 120˚ to 130˚ for medium rare, about 2 hours. Transfer the meat to a cutting board and cover with foil; let rest 15 minutes. Skim of the excess fat from the cooking liquid. 4. Remove the twine and slice the meat very thinly. Spoon some cooking liquid onto the cut sides of each roll; sandwich with the meat, horseradish and/or mustard. Serve with more cooking liquid for dipping.
april 2014
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Pork slow-cooker
hoisin BaBy Back riBs
ACTIVE: 20 min l TOTAL: 6 hr 25 min l SERVES: 4
1 ⅓ ¼ 2 2
cup hoisin sauce cup rice vinegar (not seasoned) cup honey tablespoons low-sodium soy sauce tablespoons Sriracha (Asian chile sauce) 1 2-inch piece ginger, peeled and finely grated 3 cloves garlic, finely grated 3 2-pound racks baby back pork ribs ½ cup ketchup 2 scallions (white and light green parts only), chopped Coleslaw, for serving 1. Combine ½ cup hoisin sauce, the vinegar, honey, soy sauce, Sriracha, ginger and garlic in a 6-quart slow cooker. Add the ribs and turn to coat. Cover and cook on low, 6 hours. 2. Preheat the broiler and line a rimmed baking sheet with foil. Transfer 1 cup of the liquid from the slow cooker to a medium bowl; whisk in the remaining ½ cup hoisin sauce and the ketchup. Transfer the ribs to the prepared baking sheet and brush both sides generously with the sauce. Broil, bone-side down, until browned and bubbling, 3 to 5 minutes. 3. Transfer to a cutting board and slice into individual ribs. Top with more sauce and sprinkle with the scallions. Serve with coleslaw.
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April 2014
ham with BarBecue Beans
ACTIVE: 10 min l TOTAL: 8 hr 10 min SERVES: 8 to 10
1 pound dried navy beans, picked over 1 small onion, finely chopped ½ cup ketchup ¼ cup maple syrup ¼ cup packed dark brown sugar 2 tablespoons yellow mustard 1½ tablespoons molasses 2 teaspoons Worcestershire sauce 1 teaspoon apple cider vinegar Freshly ground pepper 1 4-to-7-pound bone-in picnic ham 1. Combine the beans, 3 cups water, the onion, ketchup, maple syrup, brown sugar, mustard, molasses, Worcestershire sauce, vinegar and ¼ teaspoon pepper in a 6-quart slow cooker. Set the ham on top, then cover and cook on high, 8 hours. 2. Transfer the ham to a platter and skim of the excess fat from the beans. Slice the ham and serve with the beans.
Weeknight Cooking
Coriander pork roast
pork-brisket Chili
ACTIVE: 20 min l TOTAL: 8 hr 20 min SERVES: 6 to 8
ACTIVE: 25 min l TOTAL: 8 hr 25 min SERVES: 6 to 8
Kosher salt and freshly ground pepper 1½ teaspoons ground coriander ½ teaspoon red pepper flakes ¼ cup torn fresh sage (about 14 leaves) 1 tablespoon fresh thyme 1 teaspoon chopped fresh rosemary 1 bay leaf, crumbled 3 cloves garlic 1 7-pound bone-in pork picnic shoulder, skin removed Juice of 2 oranges Juice of 2 lemons 1 cup low-sodium chicken broth 1 pound baby potatoes 1 rutabaga (about 1¼ pounds), peeled and cut into ¾-inch pieces 1 14.5-ounce can diced fire-roasted tomatoes 1½ teaspoons sugar 1 cup torn fresh mint
1½ pounds boneless pork shoulder, cut into 1-inch cubes 1½ pounds beef brisket, cut into 1-inch cubes Kosher salt and freshly ground pepper 2 15-ounce cans black beans (do not drain) 1 14.5-ounce can diced tomatoes 1 red bell pepper, finely chopped 1 red onion, finely chopped, plus more for topping 1 to 2 chipotle chile peppers in adobo sauce, finely chopped, plus 1 tablespoon sauce from the can 2 tablespoons chili powder 1 tablespoon ground cumin 1 teaspoon dried oregano Grated cheddar cheese and/or sour cream, for topping (optional)
1. Combine 2 tablespoons salt, 1 teaspoon pepper, the coriander, red pepper flakes, sage, thyme, rosemary, bay leaf and garlic in a food processor and pulse to make a paste. Pierce the pork all over with a paring knife, then rub with the spice paste. Tie the roast with kitchen twine so it keeps its shape. 2. Transfer the meat to a 6-quart slow cooker. Add the juice of 1 orange and 1 lemon along with the chicken broth, potatoes and rutabaga. Cover and cook on high, 7½ hours. 3. Transfer the meat to a cutting board; cover with foil and set aside. Skim of the fat from the cooking liquid. Add the tomatoes, sugar and the juice of the remaining orange and lemon to the slow cooker; cover and cook on high, 30 more minutes. Stir in the mint just before serving. 4. Remove the twine from the pork and slice. Serve with the vegetables and cooking liquid.
1. Season the pork and brisket with 1 teaspoon salt and ¼ teaspoon pepper each. Combine the black beans and their liquid, the tomatoes, bell pepper, red onion, chipotles and adobo sauce, the chili powder, cumin, oregano and 1 teaspoon salt in a 6-quart slow cooker. 2. Add the pork and brisket and stir to combine. Cover and cook on high, 8 hours. Season with salt. Serve with cheese, sour cream and red onion.
latin pork Chops with potatoes and peppers ACTIVE: 30 min l TOTAL: 4½ hr l SERVES: 4
2 1 2
tablespoons all-purpose flour tablespoon ground cumin packets sazón seasoning (about 2 teaspoons) Kosher salt and freshly ground pepper 4 center-cut bone-in pork chops (about 2½ pounds) 1 14.5-ounce can petite diced tomatoes 1 pound potatoes, peeled and sliced into 1-inch rounds 1 onion, thinly sliced 1 red bell pepper, thinly sliced ¼ cup plus 2 tablespoons chopped fresh cilantro 4 cloves garlic, thinly sliced 2 bay leaves 1 tablespoon red or white wine vinegar 1. Combine the flour, cumin, sazón, 1 teaspoon salt and a few grinds of pepper in a large bowl. Season the pork chops on both sides with some of the seasoned flour, then transfer to a 6-quart slow cooker. 2. Add the tomatoes, potatoes, onion, bell pepper, ¼ cup cilantro, the garlic and bay leaves to the bowl with the remaining seasoned flour; toss. Pour the vegetables over the pork chops. Cover and cook on high, 4 hours. 3. Transfer the pork chops to a platter. Skim of the fat from the cooking liquid and discard the bay leaves. Stir the vinegar and the remaining 2 tablespoons cilantro into the slow cooker; season with salt and pepper. Serve the pork chops with the vegetables and cooking liquid.
APRIL 2014
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Poultry slow-cooker
moroccan chicken and SquaSh
ACTIVE: 15 min l TOTAL: 4 hr 15 min l SERVES: 4
8
ounces butternut squash, peeled and cut into large chunks (about 2 cups) 1 large turnip, peeled and cut into large chunks (about 2 cups) 1 leek (white and light green parts only), chopped ½ cup golden raisins 4 skin-on, bone-in chicken legs (3 to 4 pounds), drumsticks and thighs attached Kosher salt and freshly ground pepper 3 cups low-sodium chicken broth 2 tablespoons tomato paste 1 teaspoon ground cumin 1 teaspoon ground coriander ½ teaspoon turmeric Grated zest and juice of 1 lemon Couscous, for serving Fresh cilantro, for topping 1. Combine the squash, turnip, leek and raisins in a 6-quart slow cooker. Season the chicken with salt and pepper and place on top of the vegetables. 2. Whisk the chicken broth, tomato paste, cumin, coriander, turmeric, lemon zest and juice, and 1 teaspoon salt in a large bowl. Pour the mixture over the chicken and vegetables. Cover and cook on high, 4 hours. 3. Serve the chicken and vegetables with couscous; drizzle with some of the cooking liquid. Top with cilantro.
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April 2014
ginger chicken with watercreSS
ACTIVE: 15 min l TOTAL: 4 hr 15 min SERVES: 4 to 6
1 1
bunch scallions, chopped 3-inch piece ginger, peeled and roughly chopped ½ jalapeño pepper (remove seeds for less heat) 2 tablespoons packed light or dark brown sugar 1 tablespoon fish sauce 1 tablespoon soy sauce 1 tablespoon rice vinegar (not seasoned) 1 plum tomato, halved Kosher salt 6 skinless, boneless chicken thighs (about 2¼ pounds), quartered 4 ounces shiitake mushrooms, stemmed and quartered 2 bunches watercress, tough stems removed White rice, for serving 1. Put all but 2 tablespoons of the scallions in a blender; add the ginger, jalapeño, brown sugar, fish sauce, soy sauce, vinegar, tomato and ¼ teaspoon salt and blend until smooth. Transfer to a 6-quart slow cooker. 2. Add the chicken and mushrooms to the slow cooker and stir to coat. Cover and cook on low, 4 hours. 3. Roughly chop the watercress and stir into the slow cooker. Serve the chicken and vegetables with rice; top with the reserved scallions.
Weeknight Cooking
COVER RECIPE
chicken nacho soup
ACTIVE: 20 min l TOTAL: 8 hr 20 min SERVES: 4
tablespoon tomato paste 14.5-ounce can diced tomatoes (preferably fire-roasted) 1 large russet potato, peeled and diced 1 zucchini, cut into ¾-inch pieces ½ white onion, finely diced 1 small jalapeño pepper, finely chopped, plus slices for topping (remove seeds for less heat) 1 clove garlic, finely chopped 1 teaspoon dried oregano ½ teaspoon ground cumin 3 sprigs cilantro 1 15-ounce can hominy, drained and rinsed ¾ cup crushed tortilla chips, plus whole chips for topping 4 cups low-sodium chicken broth Kosher salt 1½ pounds skinless, boneless chicken breasts, cut into ¾-inch pieces 2 tablespoons vegetable oil 8 ounces American cheese, diced ½ cup milk
CHICKEN NACHO SOUP: STEVE GIRALT.
1 1
1. Combine the tomato paste, tomatoes, potato, zucchini, onion, jalapeño, garlic, oregano, cumin, cilantro and hominy in a 6-quart slow cooker. Add the crushed tortilla chips, the chicken broth and 1 teaspoon salt. Cover and cook on low, 7½ hours. Add the chicken and cook 30 more minutes. 2. Combine the cheese and milk in a medium microwave-safe bowl; microwave, whisking occasionally, until melted and smooth, 2 to 3 minutes. Serve the soup topped with tortilla chips, the cheese sauce and sliced jalapeño.
chicken tikka masala ACTIVE: 15 min l TOTAL: 4 hr 15 min l SERVES: 4
2
pounds skinless, boneless chicken thighs or breasts, cut into 1-inch cubes Kosher salt and freshly ground pepper 4 cloves garlic, finely grated 1 2-inch piece ginger, peeled and finely grated 1 jalapeño pepper, seeded and finely diced 1 tablespoon paprika 2 teaspoons ground coriander 1 15-ounce can crushed tomatoes ½ cup heavy cream 1 cup frozen peas Basmati rice, for serving Chopped fresh cilantro, for topping 1. Season the chicken with 1 teaspoon salt and ¼ teaspoon pepper. Whisk the garlic, ginger, chile pepper, paprika, coriander, tomatoes, heavy cream and ½ teaspoon salt in a 4-to-6-quart slow cooker. Add the chicken and stir to coat. 2. Cover and cook on high, 4 hours, adding the frozen peas during the last 15 minutes of cooking. Serve over rice; top with cilantro.
turkey pot roast
ACTIVE: 30 min l TOTAL: 7 hr 30 min SERVES: 4 to 6
½ 1
cup all-purpose flour tablespoon chopped fresh thyme, plus a few sprigs 2 teaspoons paprika 2 cloves garlic, finely chopped Kosher salt and freshly ground pepper 1 4-pound bone-in turkey breast ¾ cup dry white wine 2 tablespoons tomato paste 2 tablespoons Worcestershire sauce 2 tablespoons chopped fresh parsley 2 bay leaves 4 carrots, cut into 1-inch pieces 4 stalks celery, cut into 1-inch pieces 1 small onion, halved and sliced 2 small russet potatoes (about 1 pound), thinly sliced 1. Combine ¼ cup flour, the chopped thyme, paprika, garlic, 1 teaspoon salt and ¼ teaspoon pepper in a large bowl. Rub all over the turkey, then transfer to a 6-quart slow cooker. 2. Combine the remaining ¼ cup flour, the wine, tomato paste, Worcestershire sauce, 1 tablespoon parsley and the bay leaves in a medium bowl. Scatter the carrots, celery, onion, potatoes and thyme sprigs over and around the turkey in the slow cooker. Pour in the wine mixture, then cover and cook on low, 7 hours. 3. Transfer the turkey to a cutting board. Skim of the fat from the gravy in the slow cooker and discard the bay leaves. Stir in the remaining 1 tablespoon parsley and season with salt and pepper. Slice the turkey and serve with the vegetables and gravy.
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Fish & Veggies slow-cooker
SALMON CHOWDER WITH DILL
ACTIVE: 20 min l TOTAL: 4 hr 20 min l SERVES: 4
3
cups bottled clam juice or low-sodium chicken broth 1 pound red-skinned potatoes, diced 2 carrots, thinly sliced 2 stalks celery, thinly sliced ½ white onion, diced 2 cloves garlic, minced 12 sprigs dill, plus chopped leaves for topping 12 sprigs parsley 6 sprigs thyme 2 bay leaves 1 wide strip lemon zest 1 pound salmon fillet (preferably wild), skin removed, cut into 4 pieces Kosher salt and freshly ground pepper ½ cup heavy cream Chopped fresh chives, for topping 1. Put the clam juice in a medium microwavesafe bowl and microwave until very hot, about 5 minutes. 2. Meanwhile, scatter the potatoes, carrots, celery, onion and garlic in a 6-quart slow cooker. Tie the dill, parsley, thyme, bay leaves and lemon zest together with twine and add to the slow cooker. Pour in the hot clam juice; cover and cook on high, 3½ hours. 3. Season the salmon with 1½ teaspoons salt and ½ teaspoon pepper. Stir the heavy cream into the vegetables in the slow cooker, then partially submerge the salmon in the liquid. Cover and cook 30 more minutes. 4. Discard the herb bundle; season the chowder with salt and pepper. Serve topped with chives and dill.
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April 2014
jAMbALAyA
ACTIVE: 10 min l TOTAL: 4 hr 10 min l SERVES: 6
1
pound andouille sausage, sliced ½ inch thick 2 green bell peppers, chopped 2 stalks celery, sliced 1 bunch scallions, chopped 1 28-ounce can diced tomatoes 1 cup converted rice 1½ cups low-sodium chicken broth 2 teaspoons Cajun seasoning 2 bay leaves ½ teaspoon dried thyme ⅛ teaspoon cayenne pepper (optional) 1 pound large shrimp, peeled and deveined Chopped fresh parsley, for topping 1. Combine the sausage, peppers, celery, scallions, tomatoes, rice, chicken broth, Cajun seasoning, bay leaves, thyme and cayenne in a 6-quart slow cooker. 2. Cover and cook on low, 4 hours, adding the shrimp during the last 20 minutes of cooking. Discard the bay leaves. Serve topped with parsley.
Weeknight Cooking
spinach and mushroom lasagna
ACTIVE: 30 min l TOTAL: 4 hr 45 min SERVES: 6 to 8
2
15-ounce containers part-skim ricotta cheese 1 10-ounce package frozen chopped spinach, thawed and squeezed dry 8 ounces cremini mushrooms, sliced 2 tablespoons chopped fresh parsley or basil Kosher salt and freshly ground pepper 1½ pounds part-skim mozzarella cheese, shredded (about 6 cups) ½ cup grated parmesan cheese (about 1 ounce) 1 32-ounce jar marinara sauce 12 to 18 lasagna noodles (not no-boil) 1. Stir the ricotta, spinach, mushrooms, parsley, ½ teaspoon salt and a few grinds of pepper in a large bowl. In a medium bowl, combine the mozzarella and parmesan. 2. Spread about ½ cup marinara sauce in a thin layer in a 6-quart slow cooker. Cover with a single layer of uncooked lasagna noodles (4 to 6 noodles), breaking them as needed to fit. Spread half of the ricotta mixture over the noodles. Top with about one-third of the remaining sauce, then sprinkle with about one-third of the mozzarella mixture. Repeat the layers (noodles, ricotta, sauce, mozzarella mixture). Top with the remaining noodles, then the remaining sauce and mozzarella mixture. 3. Cover and cook on low, 4 hours. Uncover and let rest 15 minutes so the excess liquid is absorbed.
TeX-meX casserole
ACTIVE: 30 min l TOTAL: 4 hr 45 min SERVES: 6 to 8
2 2
15-ounce cans refried pinto beans cups frozen corn (preferably fire-roasted) 2 poblano chile peppers, seeded and chopped ½ cup chopped fresh cilantro, plus more for topping 2 teaspoons ground cumin 1 teaspoon ancho chile powder 1 16-ounce jar salsa 1 10-ounce can diced tomatoes and green chiles 2 cups shredded cheddar cheese (about 8 ounces) 2 cups shredded muenster cheese (about 8 ounces) 18 to 20 corn tostada shells 2 avocados, sliced Sour cream and pickled jalapeños, for topping (optional) 1. Combine the refried beans, frozen corn, poblanos, ¼ cup cilantro, the cumin and chile powder in a medium bowl. Combine the salsa, tomatoes and the remaining ¼ cup cilantro in a separate medium bowl. Toss the cheddar and muenster cheese in a third bowl; set aside. 2. Spread about ½ cup of the salsa mixture in a thin layer in a 6-quart slow cooker. Top with about 6 tostada shells, breaking them as needed to cover the bottom. Spread half of the bean mixture over the tostada shells, then sprinkle with 1½ cups of the cheese mixture and 1 cup of the salsa mixture. Repeat the layers (tostada shells, bean mixture, cheese, salsa mixture), then top with the remaining tostadas, cheese and salsa. 3. Cover and cook on low, 4 hours. Uncover and let rest 15 minutes. Serve with the sliced avocados, sour cream, cilantro and pickled jalapeños.
curried chickpeas and spinach
ACTIVE: 20 min l TOTAL: 4 hr 20 min l SERVES: 4
2 1 4 1
tablespoons extra-virgin olive oil onion, chopped cloves garlic, finely grated 2-inch piece ginger, peeled and finely grated 1 serrano chile pepper, seeded and finely chopped 2 tablespoons curry powder 1 15-ounce can chickpeas (do not drain) 1 10-ounce package frozen chopped spinach, thawed and squeezed dry ½ small head cauliflower, cut into florets 2 Yukon gold potatoes, cut into ½-inch cubes 1 14.5-ounce can diced tomatoes Kosher salt 8 ounces farmer’s cheese, crumbled Naan or other flatbread, for serving 1. Heat the olive oil in a medium skillet over medium-high heat. Add the onion and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the garlic, ginger, serrano pepper and curry powder and continue cooking, 1 minute; set aside. 2. Combine the chickpeas and their liquid, spinach, cauliflower, potatoes, tomatoes, ¾ teaspoon salt and the cooked onion mixture in a 6-quart slow cooker. Cover and cook on high, 3½ hours. Scatter the cheese over the vegetables, cover and cook 30 more minutes. Serve with naan.
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pick your passion
and your favorite catch Find out why Louisianians are so passionate about their seafood. The traditions of catching, cooking and eating seafood are ingrained in their history, as well as their everyday lives. From fine dining in the French Quarter of New Orleans to neighborhood crawfish boils, seafood is everywhere. The next few pages give a glimpse into Louisiana’s passions. If you crave more, visit LouisianaSeafood.com to learn about other ways that a Louisiana passion can end up on your plate.
shrimp
oysters
crabs
fish
DID YOU KNOW?
DID YOU KNOW?
DID YOU KNOW?
DID YOU KNOW?
White shrimp are tender
In a blind taste test,
Louisiana leads the
Louisiana’s rich
and easy to peel. Brown
consumers chose
nation in production of
coastal marshes, blue
shrimp are firmer.
Louisiana oysters over
both hard- and soft-shell
Gulf expanses and
other oysters 85 percent
crabs. The soft-shell
freshwater ponds and
of the time.
is the blue crab in its
rivers offer more than
molted state.
86 species of fish to
WHEN TO BUY White shrimp are caught April through December.
WHEN TO BUY
Brown shrimp are caught
Louisiana oysters are
WHEN TO BUY
April through February.
largest during the cooler
Available year-round,
WHEN TO BUY
months but are available
but more plentiful in
Available year-round.
year-round.
warmer months.
mild fresh smell of the
THE 411
THE 411
Fresh fish should always
sea. Shrimp are sized by
If an oyster closes its
Look for Louisiana blue
be bright and uniform.
how many are in a pound,
shell when tapped, it is
crabs at seafood markets
The flesh should be
with the price increasing
fine for consumption. If it
and grocery stores.
moist, firm and cut
as shrimp become larger.
does not, it is “gapped”
cleanly. Fillets should
and should be discarded.
have a fresh sea aroma.
THE 411
catch and cook.
THE 411
Shrimp should have a
Turn the page and see what culinary adventures await you in Louisiana! No matter where your passions lie, you will find a way to indulge them in Louisiana.
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pan seared louisiana grouper with creole jerk seasoning
passion plate put your
on your
FREE LOUISIANA SEAFOOD T-SHIRT! (see reverse for details)
blue crab debris
grilled louisiana shrimp and ratatouille pasta
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pan seared louisiana grouper with creole jerk seasoning FISH: 4 (6 oz.) grouper fillets 4 tbsp. Creole Jerk seasoning (see below) 1
tbsp. olive oil
CREOLE JERK SEASONING:
1 tsp. black pepper
2 tbsp. onion powder
1 tsp. cayenne pepper
1 tbsp. dried chives
1 tsp. paprika
1 tbsp. dried thyme
2 tsp. garlic powder
1 tbsp. ground allspice
½ tsp. grated nutmeg
1 tbsp. dark brown sugar
½ tsp. ground cinnamon
COMBINE all ingredients for Creole Jerk Seasoning in a small bowl. Can be stored in an airtight container at room temperature before use. HEAT a heavy-bottom skillet or black iron skillet to medium-high heat. Season fish fillets on both sides with Creole Jerk Seasoning. Pour olive oil in a plate. Place the seasoned fish in the plate of olive oil and coat on both sides. Carefully place fish in hot pan and cook until golden brown, about 3
fresh catch
FREE LOUISIANA SEAFOOD T-SHIRT! Let us know where you like to shop or dine for Louisiana seafood. Take our survey and claim your free T-shirt at LouisianaSeafood.com/Survey. The first 50 people will also receive a Food Network Magazine special gift!*
minutes per side. SLICE on the bias and serve immediately. Makes 4 servings. Nutritional Information: per 270g serving: Calories: 290, Total Fat: 6g, Saturated Fat: 1g, Cholesterol: 95mg, Sodium: 160mg, Carbohydrates: 5g, Fiber: 1g, Sugars: 2g, Protein: 51g
Blipp this card and instantly connect to Louisiana Seafood’s survey and claim your T-shirt and special gift.
*All while supplies last
grilled louisiana shrimp and ratatouille pasta
blue crab debris
LOUISIANA SHRIMP:
1 tsp. garlic, minced
STOCK:
4 cloves garlic, minced
1 pound Louisiana shrimp,
½ cup no-sodium shrimp stock
8 whole blue crabs, cut in half
½ cup white wine
peeled and deveined
1 large eggplant, medium dice
2
tbsp. white wine vinegar
5 basil leaves, torn
1 green bell pepper, diced
DEBRIS:
6 oz. crab stock
1 tbsp. oregano, torn
1 red bell pepper, diced
⅛ tbsp. extra-virgin olive oil
8 oz. asparagus cut into 2'' pieces
1 tbsp. thyme, torn
1 medium zucchini, diced
⅛ tbsp. unsalted butter
6 oz. cremini mushrooms, sliced
2 tsp. extra-virgin olive oil
1 medium yellow squash, diced
½ onion, small diced
1
1 tsp. kosher salt
1 cup chopped tomato
¼ cup celery, small dice
½ lb. Louisiana crabmeat
1 tsp. ground black pepper
4 sprigs thyme leaves
¼ cup carrot, small dice
¼ tsp. kosher salt
2 tbsp. minced garlic
5 fresh basil leaves, torn
¼ cup red bell pepper, diced
¼ tsp. ground black pepper
lemon, zested and juiced
1 tbsp. fresh parsley RATATOUILLE PASTA:
Salt and pepper to taste
HEAT medium stockpot over medium heat. Add crabs. Toss until color
⅛ cup extra-virgin olive oil
12 jumbo pasta shells
brightens. Add 8 oz. of water. Simmer for 30 minutes. Strain, saving stock
1
¼ cup ricotta cheese
cup yellow onion, small dice
and crabs. When cool, pick crabmeat and set aside. TOSS onion in ⅛ tsp. of olive oil and set aside. In a large stockpot, melt the butter over medium heat.
SHRIMP: Toss shrimp with torn basil, oregano and thyme, seasonings
Add onion and cook until caramelized. Add celery, carrot, bell pepper and
and oil. Marinate for at least 2 hours. Set grill to medium heat and cook
garlic. Cook until vegetables are slightly tender. Add white wine and white
shrimp thoroughly. RATATOUILLE: Coat onion with ½ tsp. olive oil. Toss the
wine vinegar. Cook until liquid disappears. Add stock and crab shells, cover.
remainder of vegetables, except garlic, in remaining olive oil and set aside.
Simmer for 5–7 minutes. Remove lid and crab shells. Over medium-high heat,
In a saucepot over medium heat, add onions and lightly caramelize. Add
reduce remaining liquid until syrupy. Add asparagus. Cook until tender. Add
garlic and cook for 2–3 minutes, stirring constantly. Add shrimp stock and
mushrooms. Stir until mushrooms are tender. Reduce heat to low. Toss in
reduce by half. Add remaining vegetables and thyme, torn basil leaves and
lemon juice and zest. Add Louisiana crabmeat and crabmeat picked from
fresh parsley. COOK until al dente and vibrant in color. Add ⅛ tsp. of salt and
the whole crabs and season with salt and pepper. Stir a few times and serve.
pepper. Cook for 5 minutes or until vegetables have softened. Stir well and
Makes 4 servings.
keep on low heat until serving. Cook pasta shells in boiling water until tender. Drain well. Mix together ¼ cup of ricotta cheese with 1 cup of ratatouille. Stir until cheese is well combined. STUFF the pasta shells and serve with remaining ratatouille and Louisiana Shrimp. Makes 4 servings. Nutritional Information: per 462g serving: Calories: 440, Total Fat: 7g, Saturated Fat: 1.5g, Cholesterol: 120mg, Sodium: 930mg, Carbohydrates: 71g, Fiber: 9g, Sugars: 11g, Protein: 26g
Nutritional Information: per 278g serving: Calories: 160, Total Fat: 2g, Saturated Fat: 0.5g, Cholesterol: 90mg, Sodium: 490mg, Carbohydrates: 10g, Fiber: 2g, Sugars: 5g, Protein: 23g
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pick your passion
and your favorite festival Add some adventure to your itinerary and check out all the exciting culinary and cultural events that Louisiana has to offer. Join us for one of our famous celebrations or dig into some of the country’s most delicious foods. Our festivals and events are living illustrations of Louisiana’s unique culture. If it walks, crawls, swims or flies, Louisianians will salute it with a festival before tossing it in a gumbo pot.
2014 festivals
location & date
Franklin Parish Catfish Festival
Winnsboro, April 12
Festival International de Louisiane
Lafayette, April 23–27
New Orleans Jazz & Heritage Festival
New Orleans, April 25–May 4
Breaux Bridge Crawfish Festival
Breaux Bridge, May 2–4
New Orleans Wine & Food Experience
New Orleans, May 21–24
New Orleans Oyster Festival
New Orleans, May 31–June 1
Ruston Peach Festival
Ruston, June 27–28
Delcambre Shrimp Festival
Delcambre, Aug. 13–17
Fête Rouge
Baton Rouge, Aug. 21–22
Festivals Acadiens et Créoles
Lafayette, Oct. 10–12
Louisiana Seafood Festival
New Orleans, October
Natchitoches Christmas Festival of Lights
Natchitoches, Nov. 23–Jan. 4
Laissez les bons temps rouler! Visit LouisianaTravel.com to find your favorite culinary event in Louisiana.
Save good food.
From going bad.
FRESHNESS, WRAPPED UP
Go to glad.com for food protection pointers | #SAVEITSUNDAY NI-23713
Weekend Cooking Whip up pasta from scratch. Then, plan an Easter feast and cure your own salmon.
FOOD STYLING: ADRIENNE ANDERSON; PROP STYLING: MARINA MALCHIN.
photograph by DAVID
MALOSH
Making your own cavatelli is easier than you think. See page 147.
131
Weekend Cooking
A Classic
Easter Glazed Ham with Grape-Rhubarb Compote l
Butter-Braised Carrots and Leeks l
Lemon-Parmesan Roasted Potatoes
photogrAphs by
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glazed ham with grape-rhubarb compote
ACTIVE: 30 min l TOTAL: 3 hr 45 min SERVES: 8 to 12
3
large stalks rhubarb (about 1½ pounds), cut into ½-inch pieces ¾ cup sugar 1 pound seedless red grapes, halved (about 3 cups) ½ small red onion, thinly sliced ¼ cup whole-grain mustard 1 teaspoon finely chopped fresh thyme, plus sprigs for garnish ¼ teaspoon red pepper flakes Kosher salt ⅓ cup packed light brown sugar 1 8-to-10-pound fully cooked bone-in half ham
FOOD STYLING: ADRIENNE ANDERSON; PROP STYLING: PAIGE HICKS.
HOW TO carve a Ham
A
B
C
Set the ham flat-side down on a cutting board and remove a thin slice from the side that’s less meaty.
position the ham cut-side down (this will stabilize it as you carve). Make downward cuts toward the bone.
Flip the ham flat-side down again and cut along the bone to remove the slices.
1. Combine the rhubarb, sugar and ¾ cup water in a medium saucepan and bring to a boil. Reduce the heat to medium and simmer until the rhubarb is completely broken down, about 15 minutes. Strain through a fine-mesh sieve into a separate saucepan, pressing firmly on the rhubarb to squeeze out the syrup; reserve the rhubarb. Set aside ½ cup syrup for glazing. 2. Make the compote: Add ¼ cup of the rhubarb solids to the remaining syrup in the saucepan (discard the rest of the solids). Add half of the grapes, the onion, 1 tablespoon mustard, the chopped thyme, red pepper flakes and a pinch of salt. Bring to a boil, then reduce the heat to medium low and simmer, crushing the grapes with a wooden spoon, until the grapes break down and the sauce thickens, about 12 minutes. Add the remaining grapes and 1 tablespoon mustard and simmer 6 more minutes. Let cool completely. (The compote can be made up to 3 days ahead; cover and refrigerate.) 3. Make the ham: Preheat the oven to 350˚. Mix the brown sugar and the remaining 2 tablespoons mustard with the reserved ½ cup rhubarb syrup in a bowl; set aside. Remove the skin and all but about ¼ inch fat from the ham. Score the fat with a small sharp knife in a tight crosshatch pattern, making the cuts about ½ inch apart. Put the ham flat-side down on a rack in a roasting pan. Add 1 cup water to the pan and tent the ham with foil. Roast 1½ hours. 4. Increase the oven temperature to 375˚. Uncover the ham and brush with the rhubarbmustard syrup. Continue roasting, brushing with more syrup every 15 minutes, until the ham is golden brown and glazed all over, about 1½ more hours. Transfer to a platter; garnish with thyme sprigs. Serve with the grape-rhubarb compote. April 2014
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Butter-BrAISeD CArrotS AnD LeekS
ACTIVE: 35 min l TOTAL: 35 min l SERVES: 8
6
bunches baby rainbow carrots (3 pounds with tops) 2 large leeks, halved lengthwise and cut into 1½-inch pieces 5 tablespoons unsalted butter Kosher salt 1 teaspoon finely grated lemon zest ½ teaspoon freshly grated nutmeg Freshly ground pepper ½ cup chopped mixed fresh herbs (such as tarragon, chives, mint, parsley and/or basil) 1 tablespoon fresh lemon juice 1. Trim the tops of the carrots. Scrub the carrots well but do not peel; halve lengthwise. Wash the chopped leeks thoroughly. 2. Melt the butter in a wide pot over medium heat. Add the leeks and ¼ teaspoon salt and toss to coat. Cover and cook, stirring occasionally, until almost tender, about 8 minutes. Add the carrots, lemon zest, nutmeg, ½ teaspoon salt, ¼ teaspoon pepper and ½ cup water. Cover and continue cooking, stirring occasionally, until the carrots are tender, 15 to 20 more minutes. 3. Add half of the herbs, the lemon juice, and salt and pepper to taste; toss. Transfer the vegetables to a platter and top with the remaining herbs.
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lemon-parmesan roasted potatoes 1½ pounds baby Yukon gold potatoes, halved 1½ pounds baby red-skinned potatoes, halved Kosher salt 4 cups cubed day-old sourdough bread (crusts removed) ⅓ cup extra-virgin olive oil 2 cloves garlic, grated 2 teaspoons finely grated lemon zest, plus wedges for serving Freshly ground pepper ¼ cup chopped fresh parsley ½ cup grated parmesan cheese (about 1 ounce)
ACTIVE: 30 min l TOTAL: 35 min l SERVES: 8
1. Preheat the oven to 450˚. Put the potatoes in a large pot and cover with cold water by 1 inch; season with salt. Bring to a boil and cook over medium-high heat until just tender, about 7 minutes; drain. 2. Meanwhile, pulse the bread in a food processor to make coarse crumbs; combine with the olive oil, garlic, lemon zest, 1 teaspoon salt and a few grinds of pepper in a large bowl. Add the potatoes and toss. 3. Arrange the potatoes cut-side down on a baking sheet. Roast until golden and tender, about 10 minutes. Sprinkle with the parsley and parmesan; continue roasting until golden brown, about 5 more minutes. Transfer to a serving dish, season with salt and serve with lemon wedges.
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THE BREAKFAST NOOK:
W E E K D AY B R E A K FA S T Looking for a change from cereal or yogurt? Pick eggs. They are an all-natural source of high-quality protein that helps you maintain a healthy weight by keeping you fuller longer. With no sugar or carbohydrates, eggs are an obvious choice for a nutritious, affordable breakfast. HARD-BOILED EGGS Eggs are an all-natural nutritional powerhouse that contain six grams of protein, vitamin D and all nine essential amino acids. Eating one or two every morning—at 70 calories per egg—is a nutritious way to start the day.
Prepare a dozen hard-boiled eggs before the week starts and leave the eggshells on to safely stash in your fridge. Pair your eggs with our easy inspirations for a delicious breakfast every morning.
1
PLACE eggs in a saucepan large enough to hold them in a
2
LET EGGS STAND in hot water about 12 minutes for large eggs (9 minutes for medium eggs; 15 minutes for extra large).
3
DRAIN immediately and serve warm. OR cool completely under
single layer. ADD cold water to cover eggs by 1 inch. HEAT over high heat just to boiling. REMOVE from burner. COVER pan.
cold running water or in a bowl of ice water, then REFRIGERATE. For easier peeling, use eggs that you’ve had in your refrigerator for more than a week.
SHAKE & EGGS
COFFEE & EGGS
VEG & EGGS
Blend a smoothie with fresh or frozen fruit, your favorite milk and a handful of spinach. Pair with sliced hard-boiled eggs topped with a thin spread of low-fat mayonnaise.
Prepare your morning cofee as usual. Peel and dip hard-boiled eggs in your favorite seasoned salt. Wake up with a protein punch and cafeine kick to rev up your metabolism.
Reheat leftover vegetables or potatoes from last night’s dinner and sprinkle with chopped hard-boiled eggs for the ultimate breakfast bowl. Top with ketchup or your favorite hot sauce.
American Egg Board
For health benefits and easy breakfast recipes, visit IncredibleEgg.org/Recipes.
Gravlax is salmon that’s cured in salt with sugar and dill and not smoked. It’s different from the lox sold today, which is often cold-smoked.
Weekend Cooking
Try this at home:
Gravlax Make brunch like an Iron Chef: Marc Forgione shows you how to cure your own salmon. photographs by
PENNY DE LOS SANTOS
1. Remove the bones.
gravlax
Run the back of a chef’s knife along the surface of the salmon to help reveal any bones. Use tweezers to pull out the bones, dipping the tweezers in water so the bones slip of. Pat the salmon dry with paper towels and set aside.
ACTIVE: 25 min l TOTAL: 25 min (plus 1 day curing) l SERVES: 6 to 8
1 2 2
FOOD STYLING: BARRETT WASHBURNE.
1 1 1 1 2 ½
pound center-cut wild king salmon fillet, skin removed cups kosher salt tablespoons chopped fresh dill tablespoon fennel seeds tablespoon coriander seeds tablespoon cracked white peppercorns cup packed light brown sugar medium red onions, thinly sliced cup fresh lime juice (from about 8 limes)
2. Make the cure.
Mix the salt, dill, fennel seeds, coriander, peppercorns and brown sugar in a bowl.
3. Prepare the onions.
Toss the onions and lime juice in a medium nonreactive bowl. april 2014
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Weekend Cooking 4. Cure the salmon.
Spread the remaining onions and salt mixture on the salmon, making sure to put a little extra around the sides so the fish is completely covered.
5. Rinse and dry.
Carefully remove the plastic wrap and discard it (there will be a lot of liquid). Reserve the onions to serve with the salmon. Rinse the salmon under cold water and pat dry.
Wrap the salmon tightly in the plastic wrap. Place in a baking dish to catch any liquid that might leak. Refrigerate 24 to 36 hours.
6. Slice the gravlax.
Use a carving knife to cut the salmon in half lengthwise.
Trim of any remaining dark flesh from the skin side of each piece.
❛❛
Gravlax is so easy to make, and you can keep it in your refrigerator for a while. I like to drape slices over warm scrambled eggs.”
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Slice on the bias as thinly as possible, wiping your knife with a cold damp towel between slices. To store, wrap the gravlax in plastic wrap and refrigerate up to 5 days.
ReCiPe adaPTed fRom Marc Forgione: recipes and stories FroM the acclaiMed cheF and restaurant. CoPyRighT © 2014 by maRC foRgione. by aRRangemenT WiTh hoUghTon mifflin haRCoURT.
Spread half of the salt mixture on a large sheet of plastic wrap, then top with half of the onions. Place the salmon on top.
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Weekend Cooking
Pasta by Hand Try making pasta the old-fashioned way—from scratch! MALOSH
FooD StYlinG: ADriEnnE AnDErSon; prop StYlinG: mArinA mAlChin.
photoGrAphS bY DAVID
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How to make cavatelli
cavatelli with asparagus ACTIVE: 1 hr 15 min l TOTAL: 1 hr 30 min l SERVES: 4 to 6
2 cups all-purpose flour, plus more for dusting 8 ounces fresh ricotta cheese (about 1 heaping cup) 1 large egg Kosher salt 1 stick unsalted butter 1 bunch asparagus, trimmed and thinly sliced (leave the tips whole) Grated zest and juice of 1 lemon Freshly ground pepper ½ cup grated parmesan cheese (about 1 ounce), plus more for topping 2 tablespoons chopped fresh parsley 1. Make the dough: Put the flour in a large bowl and make a well in the center. Mix the ricotta and egg in a small bowl with a fork (fig. A); add to the well. Using the fork and working your way around the well, gradually mix the flour into the ricotta mixture until the dough is crumbly (fig. B). If the dough is too dry to come together, add up to 3 tablespoons water, a little at a time. 2. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes (fig. C). Wrap the dough in plastic wrap and let rest at room temperature, 30 minutes. (The dough can be made a day ahead and refrigerated; bring it to room temperature before rolling.) 3. Divide the dough into 8 pieces. Working with 1 piece at a time (and keeping the other pieces wrapped), roll the dough on the counter with your hands into a ½-inch-thick log. With a knife or bench scraper, cut the log into ½-inch pieces (fig. D). Roll each piece into a small ball. Flatten each ball of dough with your finger (fig. E). Place the back of a butter knife on the flattened dough and gently pull it toward you so the dough curls around the knife (fig. F). Repeat to form the remaining cavatelli; transfer to a floured baking sheet as you go. 4. Bring a large pot of salted water to a boil. Transfer the cavatelli to a colander and shake over the baking sheet to remove the excess flour. Add the cavatelli to the boiling water and cook until al dente, about 5 minutes. 5. Meanwhile, melt the butter in a large skillet over medium-high heat; add the asparagus and lemon zest and juice. Remove the cavatelli with a strainer or slotted spoon and add directly to the skillet along with ¾ cup of the pasta cooking water. Cook, stirring gently, until the pasta is coated and the asparagus is tender, 3 to 4 minutes; season with salt and pepper. Stir in the parmesan and parsley; serve with more parmesan.
A
B
C
D
E
F
Ricotta is the secret to this tender pasta. april 2014
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We used a food processor to mix this dough, but you can also do it by hand: Use the “well” method on page 147.
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How to make tortelloni
tortelloni in mushroomparmesan broth ACTIVE: 1 hr 10 min l TOTAL: 2½ hr l SERVES: 6
FOr THE paSTa 2 cups all-purpose flour, plus more for dusting 2 large eggs 3 tablespoons extra-virgin olive oil FOr THE FilliNG 10 ounces mixed wild mushrooms 2 tablespoons extra-virgin olive oil Kosher salt ¾ cup fresh ricotta cheese ⅓ cup chopped fresh chives ⅓ cup chopped fresh parsley ¼ cup grated parmesan cheese 1 large egg yolk pinch of freshly grated nutmeg
FOr THE BrOTH ¾ cup dried porcini mushrooms (about ¾ ounce), rinsed 1 onion, quartered 1 carrot, roughly chopped 2 stalks celery, roughly chopped 1 large piece parmesan cheese rind 5 sprigs parsley, plus chopped leaves for topping 3 sprigs thyme 1 teaspoon black peppercorns Kosher salt 1 wide strip of lemon zest Chopped fresh chives, for topping
1. Make the pasta dough: Pulse the flour once or twice in a food processor. Add the eggs and olive oil and pulse until the dough gathers around the blade, 40 to 60 seconds (fig. A). Turn the dough out onto the counter and knead a few times, then shape it into a smooth ball. Wrap the dough in plastic wrap and let rest at room temperature, 30 minutes. (The dough can be made a day ahead and refrigerated; bring it to room temperature before rolling.) 2. Prepare the filling: Remove the mushroom stems and set aside for the broth; finely chop the caps. Heat the olive oil in a large skillet over medium heat. Add the chopped mushroom caps and season lightly with salt; cook until they release their liquid, about 2 minutes. Increase the heat to medium high and cook until the pan is dry and the mushrooms are golden brown, about 3 minutes. Transfer to a bowl and let cool completely, then stir in the ricotta, chives, parsley, parmesan, egg yolk and nutmeg. 3. Make the broth: Combine the reserved mushroom stems in a large Dutch oven with the porcini, onion, carrot, celery, parmesan rind, parsley and thyme sprigs, peppercorns, 1 teaspoon salt and the lemon zest. Add 10 cups cold water and bring to a boil, then reduce the heat to low and simmer until the broth is dark and reduced by half, about 1½ hours. Strain through a fine-mesh sieve into a clean pot and season with salt; set aside. 4. Meanwhile, fill and shape the pasta: Cut the dough into 4 pieces. Working with 1 piece at a time (and keeping the other pieces wrapped), flatten and shape the dough into a 3-inch square with your hands (fig. B). Dust a clean work surface with flour; using a floured rolling pin, roll out the dough into a 10-inch square, about ⅛ inch thick (fig. C). Trim the edges so they are straight, then cut the dough into sixteen 2-to-2½-inch squares (fig. D). Place a heaping teaspoonful of filling in the center of each square. With damp fingers, lightly moisten the edges of the dough; fold the square diagonally to form a triangle, pressing out any air pockets around the filling (fig. E). Bring the 2 opposite points of the triangle together around your finger to form a ring (fig. F); lightly moisten
A
B
C
D
E
F
and pinch the points together to seal. Transfer to a well-floured baking sheet as you go. Repeat to form the remaining tortelloni. 5. Bring a large pot of salted water to a boil. Bring the prepared mushroom broth to a simmer. Add the tortelloni to the boiling water. After they float to the top, cook until al dente, 3 to 4 more minutes. Divide the mushroom broth among 6 bowls. Drain the tortelloni in a colander, then divide among the bowls. Top with chopped chives and parsley. april 2014
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Orecchiette means “ little ears” in I talian.
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How to make orecchiette
orecchiette with ham and leeks
ACTIVE: 1 hr 15 min l TOTAL: 1 hr 45 min l SERVES: 4 to 6
¾ cup fine semolina flour 1 scant cup all-purpose flour, plus more for dusting Kosher salt 2 tablespoons unsalted butter 2 tablespoons extra-virgin olive oil 2 leeks (white and light green parts only), halved lengthwise and sliced 1 cup diced ham 2 cloves garlic, finely chopped 1 tablespoon fresh thyme 1 cup fresh or thawed frozen peas ½ cup low-sodium chicken broth ½ cup heavy cream Juice of ½ lemon Freshly ground pepper ½ cup grated parmesan cheese (about 1 ounce) 1. Make the dough: Whisk the semolina and all-purpose flour in a large bowl. Mound on a work surface and make a well in the center (fig. A). Pour ½ cup cold water into the well. Using a fork and working your way around the well, gradually mix the flour into the water (fig. B). Continue mixing until the dough is crumbly. If the dough is too dry to come together, add up to ¼ cup more water, a little at a time. 2. Knead the dough until smooth and elastic, about 6 minutes (fig. C). Wrap in plastic wrap and let rest at room temperature, 30 minutes. (The dough can be made a day ahead and refrigerated; bring it to room temperature before rolling.) 3. Divide the dough into 4 pieces. Working with 1 piece at a time (and keeping the other pieces wrapped), roll the dough on the counter with your hands into a ½-inch-thick log (fig. D). With a knife or bench scraper, cut the log into ½-inch pieces; roll each piece into a small ball. With floured hands, press your thumb into a dough ball and drag it toward you to form a bowl shape (fig. E); put the dough on the tip of your index finger and turn it inside out (fig. F). Repeat to form the remaining orecchiette; transfer to a floured baking sheet as you go. 4. Bring a large pot of salted water to a boil. Meanwhile, melt the butter with the olive oil in a large skillet over medium heat. Add the leeks and cook, stirring occasionally, until softened but not browned, 7 to 8 minutes. Add the ham and cook until heated through, about 3 minutes. Stir in the garlic and thyme and cook 1 minute. Add the peas and broth and bring to a simmer. Stir in the heavy cream and lemon juice, season with salt and pepper and simmer until the peas are tender, about 5 minutes for frozen, 10 minutes for fresh. 5. Transfer the orecchiette to a colander and shake over the baking sheet to remove the excess flour. Add the orecchiette to the boiling water and cook until al dente, about 8 minutes. Remove with a strainer or slotted spoon and add directly to the skillet with the ham and peas. Toss, adding spoonfuls of the pasta cooking water to loosen, if necessary. Remove from the heat and stir in the parmesan.
A
B
C
D
E
F
Fresh pasta can be frozen for up to 2 months. Freeze on baking sheets, then transfer to zip-top bags. Cook from frozen, about 2 extra minutes.
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This guy is giving me the willies.
They make every basket complete.
# betterwithmms
Party Time Serve cocktails with mini ice rings. Then, update some retro recipes and try a new twist on lemon meringue.
Food styling: karen evans.
photograph by
Ralph SMith
Put a Ring in It We’re not sure why punch-bowl ice rings ever went out of style— they’re an ingenious way to chill a big batch of cocktails. Try this fun variation on the idea: Freeze individual rings of orange juice in a mini Bundt pan (fill just halfway) and place in a classic cocktail glass with some sparkling wine. It’s a mimosa—only cooler. april 2014
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New!
You can always learn from the past: We dug up some vintage recipes for molds and gave them a modern makeover. photographs by
CHRISTINA HOLMES
This beauty—a noodle ring filled with creamed chicken from The American Woman's Cookbook (1962)—just needed to loosen up: We played off the original ingredients and turned the dish into a pretty spring pasta.
food styling: maggie ruggiero; prop styling: pamela duncan silver. inset: image reprinted from The AmericAn WomAn’s cookbook. copyright © 1956 by book production industries, inc. by culinary arts institute, chicago.
As
Creamy ChiCken Pasta
ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4 to 6
Kosher salt 2 tablespoons unsalted butter 1 shallot, chopped 2 stalks celery, thinly sliced, plus chopped leaves for topping 2 carrots, shredded 1 teaspoon chopped fresh thyme Freshly ground pepper ½ cup dry sherry or white wine 1½ cups heavy cream Pinch of freshly grated nutmeg 1¼ pounds skinless, boneless chicken breasts, cut into thin strips 1 cup grated gruyère cheese (about 4 ounces) ¼ cup grated parmesan cheese ¼ cup chopped fresh parsley 12 ounces fresh fettuccine 1 cup sugar snap or snow peas, strings removed and thinly sliced
1. Bring a large pot of salted water to a boil. Meanwhile, melt the butter in a large skillet over medium-high heat. Add the shallot and cook until slightly softened, about 1 minute. Add the celery, carrots, thyme, ¾ teaspoon salt and a few grinds of pepper and cook until the vegetables soften, about 2 minutes. Add the sherry and cook until slightly reduced, about 2 minutes. Stir in the heavy cream and nutmeg and bring to a boil. Reduce the heat to medium low and simmer until the sauce thickens slightly, about 5 minutes. 2. Add the chicken to the sauce; increase the heat to medium and simmer until just cooked through, about 3 minutes. Add the gruyère and parmesan and continue simmering, stirring occasionally, until the cheese melts and the sauce thickens, about 2 minutes (do not boil). Add the parsley; season with salt and pepper. 3. Add the pasta to the boiling water and cook as the label directs. Drain, then add to the sauce and toss. Sprinkle in the peas; serve topped with celery leaves.
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Grapefruit-aruGula Salad aCtive: 15 min l total: 25 min l serves: 4
1. preheat the oven to 375˚ and line a baking sheet with parchment paper. Combine the walnuts, melted butter, brown sugar, cumin, paprika, cayenne and ¼ teaspoon salt in a medium bowl; toss, then spread the nuts on the prepared baking sheet. bake until the nuts are golden brown, about 10 minutes. stir, then set aside to cool. 2. meanwhile, make the dressing: Whisk the yogurt, lemon juice, honey, rice vinegar and a pinch each of salt and black pepper in a small bowl; set aside. 3. trim the tops and bottoms of the grapefruits, then use a paring knife to remove the peel and white pith. Cut between the membranes to release the segments into a large bowl. 4. add the spiced walnuts, celery, endive, arugula and chives to the bowl with the grapefruit. add the yogurt dressing, season with salt and pepper and toss.
This trio of gelatin salads from Country Cooking with Flair (1975) inspired three new appetizers. The grapefruit-yogurt mold (middle) became a salad, the pineapple-orange– cottage cheese mold (top) became crostini, and the beet-horseradish mold (bottom) became soup shooters.
inset: image reprinted from Country Cooking with Flair. Copyright © 1975 by California milk advisory board. by California milk advisory board.
1 cup walnuts 1 tablespoon unsalted butter, melted 2 teaspoons packed light brown sugar 1 teaspoon ground cumin ½ teaspoon paprika Pinch of cayenne pepper Kosher salt ⅔ cup plain Greek yogurt Juice of ½ lemon 1 tablespoon honey 2 teaspoons rice vinegar (not seasoned) Freshly ground black pepper 2 pink grapefruits 2 stalks celery, thinly sliced 2 heads Belgian endive, cut into large pieces 5 cups baby arugula 1 small bunch chives, cut into ½-inch pieces
PineaPPle-orange Crostini 12 ½-inch-thick baguette slices ¾ cup diced pineapple 2 tablespoons honey 2 teaspoons chopped fresh mint ½ teaspoon grated orange zest Kosher salt ½ cup cottage or ricotta cheese
ACTIVE: 5 min l TOTAL: 10 min l MAKES: 12 crostini
1. Preheat the broiler. Arrange the baguette slices on a baking sheet and broil until golden brown, 1 to 2 minutes per side. 2. Combine the pineapple, honey, mint, orange zest and a pinch of salt in a small bowl. Spoon some cheese onto each crostini, then top with the pineapple mixture.
Chilled Beet souP shooters
ACTIVE: 20 min l TOTAL: 3 hr (plus chilling) l MAKES: 12 to 16 shooters
1
pound beets, peeled and cut into ½-inch pieces 2 plum tomatoes, chopped 1 small clove garlic, minced Pinch of ground cloves 2 cups low-sodium chicken broth Kosher salt and freshly ground pepper 1¼ cups plain whole-milk yogurt 1 tablespoon horseradish Fresh dill or mint, for topping
1. Combine the beets, tomatoes, garlic, cloves, 4 cups water, the chicken broth, ½ teaspoon salt and a few grinds of pepper in a pot. Bring to a boil, then reduce the heat to medium low; simmer until the beets are tender, about 30 minutes. 2. Working in batches, puree the soup in a blender until smooth; transfer to a large bowl. Whisk in ½ cup yogurt and season with salt and pepper. Let the soup cool slightly, then cover and refrigerate until cold, about 2 hours. 3. Mix the remaining ¾ cup yogurt with the horseradish in a small bowl; season with salt. Thin the soup with a little water, if necessary. Serve in shot glasses; top with the horseradish yogurt and dill.
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This spectacular jellied beef mold appeared in Farm Journal's Country Cookbook (1959). Unmolded, it became a fun party snack: beef-pimiento meatballs with a green olive tapenade.
Pimiento meatballs with olive taPenade
ACTIVE: 35 min l TOTAL: 55 min MAKES: about 24 mini meatballs
FOR THE MEATBALLS 1 pound ground beef chuck 1 4-ounce jar pimientos, drained, patted dry and chopped ½ cup panko breadcrumbs 1 large egg, lightly beaten Kosher salt 2 tablespoons extra-virgin olive oil 2 tablespoons tomato paste 2½ cups low-sodium chicken broth 1 tablespoon packed light brown sugar 1 teaspoon red wine vinegar 1. Prepare the tapenade: Soak the olives in warm water, 5 minutes; drain. Combine the olives, parsley, scallions, capers, garlic, mustard and olive oil in a food processor and pulse several times. 2. Prepare the meatballs: Put the ground beef in a large bowl and add ¼ cup of the tapenade (reserve the rest for serving). Add the pimientos, breadcrumbs, egg and ½ teaspoon salt and mix with your hands until combined. Dampen your hands and form into 1½-inch meatballs (about 24). 3. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the meatballs and cook, turning, until browned on all sides, about 5 minutes; transfer to a plate. Add the tomato paste to the skillet and cook, stirring, until slightly darkened, about 1 minute. Add the chicken broth, brown sugar and vinegar and cook, stirring, until the sugar dissolves. 4. Return the meatballs to the skillet; reduce the heat to medium and simmer, occasionally spooning the liquid over the meatballs, until the liquid is reduced by half and the meatballs are cooked through, 30 to 40 minutes. Transfer to a platter. Serve with the reserved tapenade.
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InSET: IMAgE REPRInTED fROM Farm Journal's Country Cookbook. COPyRIgHT © 1959 by fARM JOuRnAL, InC. by fARM JOuRnAL MEDIA.
FOR THE TAPENADE ½ cup pitted green olives 1 cup fresh parsley 5 scallions, roughly chopped 1½ tablespoons capers, drained and rinsed 1 small clove garlic, roughly chopped 2 teaspoons dijon mustard 2 tablespoons extra-virgin olive oil
Food Network stars reinvent the classic brunch cocktail. CHRISTINA HOLMES
FooD styliNg: MaggiE rUggiEro; prop styliNg: paMEla DUNCaN silVEr.
photographs by
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alton brown’s bloody marys with tomato vodka MAKES: 4 drinks (plus extra tomato vodka)
FOR THE TOMATO VODKA 1 pound ripe tomatoes 1 750-ml bottle 80-proof vodka FOR THE BLOODY MARYS 1¾ pounds cherry or grape tomatoes, rinsed and dried 2 teaspoons hot sauce 2 tablespoons Worcestershire sauce 1 to 3 tablespoons freshly squeezed lemon juice, to taste Kosher salt 1. Make the tomato vodka: Cut each of the tomatoes into 8 pieces and put them in a large glass jar. Add the vodka, stir to combine and cover. Put in a cool, dark place for at least 5 days and up to 7 days, stirring every day.
After 5 to 7 days, strain through a fine-mesh strainer and discard the solids. To store, pour the tomato vodka back into its original bottle and keep in a cool, dark place. 2. Make the Bloody Marys: Put the cherry tomatoes, hot sauce, Worcestershire sauce, lemon juice and ½ teaspoon salt in a blender, cover and blend on high speed for 1½ minutes. Fill an ice cube tray with about 2 cups of the juice; freeze overnight. Pour the remaining juice into a lidded container and reserve on the counter overnight. (Refrigeration will destroy these particular flavors and aromas.) 3. Just before serving, put 3 frozen cubes in each of 4 Collins glasses and add 1½ ounces tomato vodka to each glass. Stir the reserved juice, pour 4 ounces into each glass and serve immediately.
Make Alton’s tomato vodka ahead of time and keep it on hand: It infuses for at least 5 days.
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¾ cup vodka 1 to 2 limes (depending on how juicy they are), halved Montreal steak seasoning (or other steak seasoning or seasoned salt) 4 to 6 dashes Worcestershire sauce Cayenne pepper 1½ cups good-quality tomato juice Salt and freshly ground black pepper Leafy celery stalks, for serving
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MAKES: 2 drinks
1. Fill 2 mason jars with ice. Divide the vodka between the jars and squeeze in the lime juice. Add a few sprinkles of steak seasoning, 2 or 3 dashes of Worcestershire sauce and a dash of cayenne pepper to each. Divide the tomato juice between the jars and add a dash each of salt and pepper to each jar. 2. Use a celery stalk to push a squeezed lime half into the bottom of each jar, then stir everything around with the celery. (If you prefer an iceless Bloody Mary, screw on the lid of each mason jar and shake for 20 to 30 seconds, then use the lid of the jar as a strainer and pour into glasses.)
reCipe froM the pioneer woman cooks: food from my frontier by ree druMMond. Copyright © 2012 by ree druMMond. by ArrAngeMent With WiLLiAM MorroW CookbookS, An iMprint of hArperCoLLinS pubLiSherS.
ree drummond’s bloody marys
marcela valladolid’s Beer Bloody marys MAKES: 4 drinks
¼
cup fresh lime juice, plus wedges for garnish 3¼ cups tomato-clam juice (or 3 cups tomato juice mixed with ¼ cup clam juice) ¾ teaspoon hot sauce Coarse salt, for rimming the glasses 2 12-ounce cans beer, chilled Celery stalks, for garnish 1. Combine the lime juice, tomato-clam juice and hot sauce in a pitcher. Mix well and refrigerate until ready to serve. 2. Spread a small amount of salt in a shallow saucer. Moisten the rims of 4 tall glasses with water and dip in the salt. Fill with ice, then fill halfway with the tomato-clam juice mixture. Top with beer and garnish with celery stalks and lime wedges.
tyler florence’s white bloody marys 4 1
green tomatoes, roughly chopped hothouse cucumber, roughly chopped, plus spears for garnish 2 stalks celery, roughly chopped 3 cups seedless green grapes, plus more for garnish 1 jalapeño pepper, seeded 2 tablespoons horseradish 1 tablespoon superfine sugar 2 lime wedges, plus more for the glasses 2 to 3 ounces vodka, chilled Kosher salt and freshly ground pepper
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MAKES: 2 to 4 drinks
1. Add the tomatoes, cucumber, celery, grapes and jalapeño to a blender and puree. Line a sieve with cheesecloth, set over a large bowl and pour in the pureed mixture. Set the bowl in the refrigerator while it strains, about 30 minutes. 2. Once the liquid has been extracted, remove the bowl from the refrigerator and discard the solids. Combine the horseradish, superfine sugar and 2 lime wedges in a pitcher and muddle with a wooden spoon. Stir in the tomato juice mixture, the vodka and some crushed ice until combined. 3. Combine 1 tablespoon each salt and pepper on a small plate. Rub a lime wedge around the rim of each glass, then dip the glass in the salt and pepper mixture. Pour the drink into glasses and garnish with cucumber spears and a few grape halves.
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Living for
Lemon meringue! FOOD STYLING: CHRISTINE ALBANO; PROP STYLING: CHRISTINA LANE.
We created four new desserts that every lemon meringue fan will love.
photographS by
con poulos
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Lemon meringue Baked aLaska
ACTIVE: 1 hr l TOTAL: 5½ hr l SERVES: 8 to 12
FOR THE ICE CREAM CAKE ½ cup fresh lemon juice (from about 4 lemons) ½ cup sugar Vegetable oil, for brushing 1½ quarts lemon sherbet, softened 1½ pints vanilla ice cream, softened 8 to 12 soft ladyfingers FOR THE MERINGUE 6 large egg whites, at room temperature Pinch of cream of tartar 1 cup sugar 1. Combine the lemon juice and sugar in a small saucepan with ½ cup water. Bring to a boil, then reduce the heat to medium and simmer until the mixture is syrupy, 10 to 15 minutes. Transfer to a small bowl and set aside to cool. 2. Make the ice cream cake: Brush a 5-by-9-inch loaf pan with vegetable oil and line with plastic wrap. Scoop the lemon sherbet into the pan and spread into an even layer. Top with the vanilla ice cream
in an even layer. Place a piece of plastic wrap directly on the ice cream and press with your hands to smooth the surface and firmly pack the ice cream. Freeze 30 minutes. 3. Uncover the ice cream and arrange the ladyfingers in a single layer on top, trimming them as needed to fit. Brush the ladyfingers with half of the prepared lemon syrup. Cover with plastic wrap and freeze until firm, at least 2 hours or overnight. 4. Make the meringue: Beat the egg whites and cream of tartar in a large bowl with a mixer on medium-high speed until foamy, about 2 minutes. Gradually beat in the sugar, then increase the mixer speed to high and beat until stif shiny peaks form, about 4 more minutes. 5. Uncover the cake and invert onto a parchment-lined baking sheet; let the pan stand overturned until the cake slips out. Remove the plastic wrap and cover the cake completely with the meringue, using the back of a spoon to make swirly peaks. Freeze until firm, at least 2 more hours. 6. Preheat the oven to 500˚. Bake the cake until the meringue peaks are golden, 3 to 5 minutes, or brown the meringue with a kitchen torch. Let the cake soften 10 minutes at room temperature before slicing. Serve with the remaining lemon syrup for drizzling.
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Lemon meringue napoLeon with ginger Cream ACTIVE: 50 min l TOTAL: 3 hr 10 min (plus chilling) l SERVES: 6
FOR THE MERINGUE 4 large egg whites ⅓ cup granulated sugar ¾ cup confectioners’ sugar FOR THE LEMON CURD 3 large egg yolks ½ teaspoon finely grated lemon zest ¼ cup fresh lemon juice (from about 2 lemons) ⅓ cup granulated sugar 4 tablespoons cold unsalted butter, cut into small pieces FOR THE GINGER CREAM 1 cup cold heavy cream 3 tablespoons confectioners’ sugar, plus more for dusting 2 tablespoons finely chopped crystallized ginger ½ teaspoon vanilla extract 1. Preheat the oven to 200˚. Line a baking sheet with parchment paper. Draw two 4-by-13-inch rectangles about 2 inches apart on the parchment, then flip it over so it is marked-side down. 2. Make the meringue: Beat the egg whites in a medium bowl with a mixer on medium-high speed until foamy, about 1 minute. Gradually
beat in the granulated sugar and continue beating until stif shiny peaks form, about 6 minutes. Gently fold in the confectioners’ sugar with a rubber spatula (do not overmix). 3. Transfer the meringue to a pastry bag fitted with a ¾-inch round tip. Using the rectangles as a guide, pipe 4-inch-long lines of meringue side by side in each rectangle. (The lines should touch each other.) Transfer to the oven and bake, rotating the baking sheet occasionally, until the meringue is firm and crisp but not brown, about 2 hours. Remove from the oven and let cool completely on the baking sheet. 4. Meanwhile, make the lemon curd: Combine the egg yolks, lemon zest, lemon juice and granulated sugar in a medium saucepan; cook over medium heat, whisking, until thickened, about 7 minutes. Whisk in the butter, a few pieces at a time, until incorporated. Transfer the curd to a small bowl, then set in a larger bowl of ice; stir occasionally until the curd is completely cool, then refrigerate until ready to use. 5. Make the ginger cream: Combine the heavy cream, confectioners’ sugar, crystallized ginger and vanilla in a bowl and beat with a mixer on medium-high speed until stif peaks form, about 5 minutes. 6. Assemble the napoleon: Place a meringue rectangle on a platter. Spoon the lemon curd on top, leaving a ½-inch border. Top with the ginger cream. Place the other meringue rectangle on top and gently press; refrigerate 1 hour. Dust with confectioners’ sugar before serving.
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Lemon meringue tartLets
ACTIVE: 45 min l TOTAL: 2 hr (plus cooling) l MAKES: 4 tartlets
FOR THE CRUSTS 1 cup all-purpose flour ½ cup blanched almonds ¼ cup sugar ½ teaspoon salt 1 stick cold unsalted butter, cut into small pieces, plus more for the pans FOR THE FILLING 1 cup sugar 2 tablespoons finely grated lemon zest (from 2 lemons) ½ cup fresh lemon juice (from about 4 lemons) ⅓ cup fresh orange juice (from 1 orange) 2 tablespoons cornstarch 1 large egg plus 3 egg yolks 6 tablespoons unsalted butter, cut into pieces 3 tablespoons limoncello or other lemon-flavored liqueur FOR THE MERINGUE 3 large egg whites ½ teaspoon cream of tartar 7 tablespoons sugar 1. Make the crusts: Pulse the flour, almonds, sugar and salt in a food processor until the nuts are finely ground. Add the butter and pulse until the mixture looks like coarse meal. Add 3 tablespoons ice water and pulse until the dough starts coming together. Turn the dough out
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onto a piece of plastic wrap, pat into a disk and wrap in the plastic. Refrigerate until cold but still malleable, about 15 minutes. Meanwhile, preheat the oven to 375˚. 2. Lightly butter four 4-inch tart pans with removable bottoms. Divide the prepared dough into 4 pieces, then press into the bottom and up the side of each prepared pan. Freeze until firm, about 10 minutes, then use a paring knife to trim the excess pastry. 3. Place the tart shells on a baking sheet, line each with foil and fill with pie weights or dried beans. Bake until golden around the edges, about 20 minutes. Remove the foil and weights and continue baking until the crusts are golden brown all over, 5 to 10 more minutes. Let cool, then carefully loosen the crusts but leave in the pans on the baking sheet. 4. Meanwhile, make the filling: Whisk the sugar, lemon zest, lemon juice, orange juice, cornstarch and ¼ cup water in a medium saucepan until smooth. Whisk in the whole egg and egg yolks. Cook over medium heat, whisking, until the mixture simmers, about 5 minutes. Add the butter and limoncello and continue whisking over medium heat until thick like pudding, 4 to 6 more minutes. Spoon the curd into the prepared crusts. 5. Make the meringue: Beat the egg whites in a medium bowl with a mixer on medium speed until foamy, about 1 minute. Sprinkle in the cream of tartar and continue beating until soft peaks form, about 3 minutes. Gradually beat in the sugar and beat until stif shiny peaks form, 4 to 5 more minutes. Transfer the meringue to a pastry bag fitted with a star tip and pipe onto the tarts. Bake at 375˚ until the meringue is set and golden, about 15 minutes. Let cool completely before unmolding.
Fresh & Naturally Sweet
Organic Blue Agave Nectars Enjoy our Fruit Salsa with a little kick :)
Agave
Fresh Fruit Salsa
1 lb. fresh strawberries 4 fresh apricots OR 2 large peaches 1 1/2 cups fresh, chopped pineapple 1 1/2 cups fresh blueberries 1 1/2 tbsp fresh lime juice 1 /2 cup Domino Organic Blue Agave Syrup 1-3 tbsp chili powder 1 tsp finely chopped fresh cilantro 1 /2 tsp finely chopped fresh mint ®
the
Real Way to do
Sweet!
# dominosugar
TM
© 2014 Domino Foods, Inc.
Domino® Organic Blue Agave Nectars are delicious liquid sweeteners, with a low glycemic index, that are made from the core of the blue agave plant. Low glycemic foods help keep energy levels balanced and are a good part of a healthy diet.
Dice strawberries, apricots and pineapple into 1/2-inch pieces. In a large bowl, combine all fruit and set aside. In a small bowl, combine lime juice and Agave Syrup. Add 1 tablespoon of chili powder (increase by teaspoonfuls to reach desired flavor); mix well. Add agave mixture, cilantro and mint to the fruit, tossing until combined. Serve immediately. For our Sugar ‘N Spice Chips recipe and more information, visit dominoagave.com.
Lemon meringue cupcakes
ACTIVE: 1 hr l TOTAL: 1½ hr (plus cooling) l MAKES: 12 cupcakes
FOR THE CUPCAKES 1¾ cups all-purpose flour ½ teaspoon baking powder ¼ teaspoon baking soda ¼ teaspoon salt 2 large eggs 1¾ cups granulated sugar 1 cup whole milk ¾ cup vegetable oil Finely grated zest of 2 lemons 2 tablespoons fresh lemon juice 1 teaspoon vanilla extract FOR THE MERINGUE 2 large egg whites ¼ teaspoon salt ½ cup granulated sugar ½ cup light corn syrup ¼ teaspoon vanilla extract FOR THE GLAZE 2½ cups confectioners’ sugar ¼ cup fresh lemon juice (from about 2 lemons) 1 tablespoon limoncello or other lemon-flavored liqueur (optional) 6 to 7 drops yellow food coloring (optional)
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1. Make the cupcakes: Preheat the oven to 350˚ and line a 12-cup mufn pan with paper liners. Whisk the flour, baking powder, baking soda and salt in a bowl until combined. Whisk the eggs, granulated sugar, milk, vegetable oil, lemon zest, lemon juice and vanilla in a large bowl until combined. Whisk the flour mixture into the egg mixture. 2. Divide the batter evenly among the prepared mufn cups, filling them to just below the rim. Bake until a toothpick inserted into the center of a cupcake comes out clean, 25 to 30 minutes. Let cool 15 minutes in the pan, then transfer to a rack to cool completely. 3. Make the meringue: Beat the egg whites and salt in a large bowl with a mixer on medium speed until foamy, about 1 minute. Increase the mixer speed to high and gradually beat in 2 tablespoons granulated sugar; beat until stif shiny peaks form, about 3 minutes. 4. Combine the remaining 6 tablespoons granulated sugar, the corn syrup and ¼ cup water in a saucepan over medium-high heat. Cook until the mixture registers 245˚ on a candy thermometer, about 6 minutes; remove from the heat. With the mixer on medium speed, slowly pour the hot sugar syrup into the egg whites; increase the speed to high and beat until the meringue is flufy and cool, about 6 minutes. Beat in the vanilla. Transfer the meringue to a pastry bag fitted with a large round tip and pipe onto the cupcakes; set aside at room temperature to firm up, about 15 minutes. 5. Meanwhile, make the glaze: Whisk the confectioners’ sugar, lemon juice, limoncello and food coloring in a microwave-safe bowl until smooth. Microwave 1 minute, then whisk again until the sugar dissolves; let cool about 5 minutes, stirring occasionally. Dip the meringue-covered tops of the cupcakes into the glaze, letting the excess drip of. If the glaze gets too thick, microwave 20 seconds.
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On the Road See marshmallows fall from the sky. Then, go on an extreme egg hunt and take a coffee tour of Seattle. photograph by
Kang Kim
April Showers Trenton, MI
On Good Friday every year, southeastern Michigan residents get caught in a downpour—of marshmallows. Wayne County Marshmallow Drop officials take to the skies by chopper to scatter 20,000 of the treats over two parks. Kids then fill their baskets and redeem the marshmallows for prizes. When the first drop took place 30 years ago, organizers encountered a sticky situation: The marshmallows fell in one big bunch. Today, flour keeps them from clumping. This year’s drop happens on April 18; see parks.waynecounty.com for details.
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On the Road
s e i t Par Search
These aren’t your grandma’s Easter egg hunts. See how thrill seekers fill their baskets.
illustrations by ritzco
Sky High
Parachutists in Statesboro, GA, drop 12,000 feet, then hit the ground running: The landing zone is covered with eggs filled with prizes, like free tandem dives and restaurant coupons. April 19; thejumpingplace.com
Lights Out
No kids are allowed at the Friday night Egg Scramble in Kent, OH: Adults search in the dark for 3,000 eggs hidden around Fred Fuller Park. Winners walk away with grown-up prizes, including flat-screen TVs and 10-speed bikes. April 18; kentparksandrec.com
Dive In
In Key Largo, FL, Captain Spencer Slate dons an Easter Bunny costume and plants eggs in the shallow water along the coast so snorkelers can go in after them. April 20; captainslate.com — Experienced divers in Kihei, HI, search for eggs 20 feet deep. April 19; mauidreamsdiveco.com
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On the Road
Tag with a Twist The goal at Q-Zar Laser Tag in Tampa is twofold: Evade the enemy and gather the goods. Players dodge lasers on a quest for eggs scattered throughout the obstacle course. April 20; qzartampa.com
Easter Ammo
At the paintball course in Conroe, TX, you canÕt get in the game until you find some eggs: Each one contains a round of paint. April 19; twistedpaintball.net
Climbing the Walls
In the vertical egg hunt at Brooklyn Boulders rock-climbing center, eggs filled with pennies are placed up to 30 feet on the climbing walls. At the end, climbers trade the coins for treats. April 19; brooklynboulders.com
Snow Day
The bunny hills are covered with eggs for Easter at Arapahoe Basin in Keystone, CO. April 20; arapahoebasin.com Ñ Squaw Valley, CA, a Lake Tahoe resort, hosts a more intense snow-themed egg hunt: Skiers look for goodyfilled backpacks along the mountain using avalanche transceivers. April 20; skialpine.com
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On the Road
On the Map
1
Coffee Cocktails When Amy Graeff opened the nautical-themed Anchors Down bar last year, she installed a cold-brew coffee tap, and she has created lots of cocktails to put the coffee to good use. The Headspin (rum, coffee liqueur, coffee, milk and Frangelico) is a big hit. 2016 NW Market St.; facebook.com/AnchorsDown
2
Art in a Cup A barista at Moore Coffee Shop started experimenting with latte designs a few years ago and taught the whole team her tricks. Now Moore is famous for latte art: Butterflies, owls and even Hello Kitty have shown up in foam. You can also make special requests. 1930 Second Ave.; moorecoffeeshop.com
5
Battle of the Baristas The U.S. Coffee Championships are serious business: From stadium seats you can watch pros compete in manual brewing, tasting, roasting, latte art and more. A $10 pass covers admission to every battle—and lots of coffee. April 24–27, 800 Convention Pl.; uscoffeechampionships.org
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Get the ultimate buzz on a coffee-themed tour of Seattle. illustrAtion by
3
michael a. hill
Original Starbucks The first Starbucks opened in Pike Place Market in 1971, launching a chain that now has more than 19,000 locations. If you go, grab a cup of Pike Place Special Reserve; this is one of only two Starbucks that sells the small-batch dark roast blend (the other is 102 Pike St.). 1912 Pike Pl.; starbucks.com
Free Tastings Learn how to taste coffee like a pro at Victrola Coffee Roasters: Free 90-minute “cuppings,” or tastings, take place Wednesdays at 11 a.m. and include a crash course in breaking the “crust” (a process that involves smelling wet grinds) and other rituals. 310 East Pike St.; victrolacoffee.com
7
4
Bean Shopping You can’t head home from Seattle without a bag of coffee beans, and the folks at Seattle Coffee Works have a great selection that includes single-origin beans, coffee blends, espresso blends and decaf options. 107 Pike St.; seattlecoffeeworks.com
Roasting on Display Most coffee shops start with pre-roasted beans, but the perfectionists at Stumptown Coffee Roasters roast about 30 types of beans each week at their 12th Avenue location. You can watch the roasting (and obsessive bean-checking) in action. 1115 12th Ave.; stumptowncoffee.com
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COLLECTION
Q: I like to make big batches of granola. What’s the best way to store it? Carol Roche, Hibbing, MN
A: Homemade granola can lose its crunch after a week or so at room temperature, especially if it contains dried fruit (the moisture in the fruit softens the oats). To keep it crisp, freeze granola in a zip-top bag; it’ll keep for up to six months. Freezing also prevents nuts from spoiling. Just let the granola come to room temperature for a few minutes before serving.
Q: What is the best way to poach eggs? Heather Bensinger, Parma Heights, OH
A: Start with the freshest eggs possible—they’ll hold their shape better. Here’s our go-to method:
Q: When I make chocolate chip cookies, I mix all of the ingredients together in the same bowl instead of mixing the wet and dry ingredients separately. Does this really make a difference? Jonathan Lisbona, Hendersonville, TN
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A: It does. Mixing the wet and dry ingredients separately distributes them evenly and prevents lumps. It also prevents overmixing the dough, which can make cookies tough. Because you’re pre-stirring the wet and dry items, you only have to mix them briefly to combine. If you want to stick with a one-bowl method for your cookies, we recommend you melt the butter, let it cool slightly and then whisk in the sugar, vanilla and eggs before adding the remaining dry ingredients and chocolate chips.
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1 tablespoon white vinegar to a simmer in a deep nonstick skillet. (The vinegar helps the whites set.) 2. Crack each egg into individual cups. 3. One at a time, slide each egg into the simmering water, reduce the heat to low and cook about 4 minutes for runny yolks or up to 7 minutes for slightly set yolks. 4. Remove with a slotted spoon and drain briefly on paper towels. To make ahead, refrigerate the poached eggs in a bowl of ice water for up to 12 hours; reheat briefly in simmering water.
granola: marko metzinger/Studio d. cookie dough: alamy. poached egg: yunhee kim.
1. Bring 3 inches of water and
Name This Dish! Find a clever name for this open-face sandwich and you could win big.
What do you think? ????????????????
acTiVe: 20 min l ToTaL: 30 min seRVes: 4
pound jumbo lump crabmeat, picked through 2 tablespoons mayonnaise 2 teaspoons dijon mustard ¼ teaspoon paprika ¼ teaspoon cayenne pepper 2 teaspoons fresh lemon juice 1 scallion, thinly sliced Kosher salt 4 slices Texas toast 4 tablespoons unsalted butter, melted 3 ounces monterey jack cheese (half grated, half thinly sliced) 1 bunch asparagus, trimmed and halved lengthwise Freshly ground black pepper 1. Mix the crabmeat with the mayonnaise, mustard, paprika, cayenne, lemon juice, scallion and a pinch of salt in a bowl. set aside. 2. preheat the broiler. Brush both sides of the Texas toast with half of the melted butter. place on a baking sheet and broil until golden brown on top, about 3 minutes. Remove from the oven and flip the bread; top with the crab mixture, spreading it almost to the edges. sprinkle with the grated cheese. 3. Toss the asparagus with the remaining melted butter in a medium bowl and season with salt and black pepper. arrange side by side on the toast, then arrange the cheese slices across the middle of the asparagus. 4. Return to the broiler until the asparagus is tender and the cheese melts, about 4 more minutes.
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How to enter: Read the recipe and come up with a creative name for this dish. Go to foodnetwork.com/ namethisdish and enter your best name between March 18 and April 8, 2014. The winner will receive a $500 gift card to foodnetworkstore.com, and three runners-up will each receive a $50 gift card. NO PURCHASE NECESSARY TO ENTER OR WIN. Name This Dish! contest is sponsored by Hearst Communications, Inc. To enter, go to foodnetwork.com/ namethisdish and complete and submit the entry form pursuant to the on-screen instructions. All entries must include your name, address, telephone number, e-mail address and original recipe name based on this month’s dish. Contest begins 12:01 a.m. ET March 18, 2014, and ends 11:59 p.m. ET April 8, 2014. Open to legal residents of the 50 United States and the District of Columbia who have reached the age of majority in their state or territory of residence at time of entry. Legal residents of Canada (excluding Quebec Province) who have reached the aforementioned age in their province of residence at time of entry are also eligible to enter. Void in Puerto Rico, Quebec Province and where prohibited by law. Contest is subject to complete official rules available at foodnetwork.com/namethisdish.
Recent Winner:
CrÈme de la CrÊpe
nicole Borne Covington, GA RunneRS -uP Choc ’n Roll Lisa Marciano Front Royal, VA Hula Loops Kellie Langley League City, TX Paris Wheels Suzanne Shimazaki Redondo Beach, CA
open-face sandwich: KanG KiM; food sTYLinG: KaRen eVans. cRÊpe RoLLs: KanG KiM.
½
Food Network Magazine (ISSN 1944-723x) is published monthly with combined issues in Jan/Feb and Jul/Aug, 10 times a year by Hearst Communications, Inc., 300 West 57th Street, New York, NY 10019 U.S.A. Steven R. Swartz, President & Chief Executive Officer; William R. Hearst III, Chairman; Frank A. Bennack, Jr., Executive Vice Chairman; Catherine A. Bostron, Secretary. Hearst Magazines Division: David Carey, President; John P. Loughlin, Executive Vice President and General Manager; John A. Rohan, Jr., Senior Vice President, Finance. © 2014 “Food Network Magazine” and the “Food Network Magazine” logo are trademarks of Food Network Magazine, LLC. “Food Network” and the “Food Network” logo are registered trademarks of television Food Network, G. P., and are used under license. All rights reserved. Periodicals postage paid at New York, NY, and additional mailing offices. Canada Post International Publications mail product (Canadian distribution) sales agreement No. 40012499. Editorial and Advertising Offices: 300 West 57th Street, 35th Floor, New York, NY 10019. Subscription prices, USA and possessions: $36 for 10 issues; Canada, add $7; all other countries, add $23. Food Network Magazine will, upon receipt of a complete subscription order, undertake fulfillment of that order so as to provide the first copy for delivery by the postal service or alternate carrier within 6 to 14 weeks. From time to time, we make our subscriber list available to companies who sell goods and services by mail that we believe would interest our readers. If you would rather not receive such offers via postal mail, please send your current mailing label or exact copy to: Mail Preference Service, PO Box 6000, Harlan, IA 51593. You can also visit http://hearst.ed4.net/profile/login.cfm to manage your preferences and opt out of receiving marketing offers by e-mail. Send Canadian returns to: Pitney Bowes, PO Box 25542, London, ON N6C 6B2. For subscription orders and inquiries, write to: Customer Service Department, Food Network Magazine, PO Box 6000, Harlan, IA 51593, or call 866-587-4653. Food Network Magazine is not responsible for unsolicited manuscripts or art. None will be returned unless accompanied by a self-addressed stamped envelope. Canada BN NBR 10231 0943 RT. Vol. 7, No. 3. POSTMASTER: Send all UAA to CFS. (See DMM 707.4.12.5); NON-POSTAL AND MILITARY FACILITIES: Send address corrections to Food Network Magazine, PO Box 6000, Harlan, IA 51593. Printed in USA.
Contest
Food News Signature Drink
COVER pHOTOgRApH: ANDREW pURCELL; FOOD STYLINg: CHRISTINE ALBANO. THIS pAgE, STRAW AND ICE CREAM MAkER: DEVON JARVIS/STUDIO D.
Here’s a fun twist on the usual straw: The Krazy Straw company will mold a straw into your kid’s name. Order one for every guest at the party and no one will lose a cup! Available in nine colors; $4 for up to six letters, $10 for seven letters; krazystraws.com
So Cool
BEST WIShES
Instead of asking for birthday presents, these kids gave to those in need. For four years, 11-year-old Elijah hofmeyer from Lincoln, NE, has asked for donations on his birthday to provide backpacks of food to students who go hungry on weekends. He raised more than $1,200 on his last birthday, enough to enroll six kids in the program for a full school year. Áine Boyle from Mesa, AZ, asked friends to bring a box of their favorite cereal to her 9th birthday party, then she donated more than 100 boxes to a local food bank. For his 8th birthday last year, Nathan Dimmitt of Fishers, IN, wanted to provide meals for a local food bank. He spread the word and secured more than $1,700 in donations, which bought 7,000 meals.
Whip up a birthday treat on the f ly: This plate, called the Sweet Spot, is an instant ice cream maker. Just add a homemade base to the prechilled plate, then let the kids stir the mix; in two minutes, they can scrape up the finished product. $50, Chef ’N; williamssonoma .com
hey, kid s! your ow Set up n charit y f ood dr ive. Go to nokidh u .org /bir ngry thday f or inform ation. april 2014
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Food News
Party at any Price
Birthday parties aren’t cheap: Here’s a sample of some extravagant food-themed packages around the country:
$325 SuShi party
for up to 8 kids
$400 paSta party
for 10-12 kids
$480
susHi And pAsTA: AlAmy. guAcAmole: sHuTTersTocK. eggs BenedicT And cupcAKe: geTTy imAges. rooT Beer floAT And cAKe: mArKo meTzinger/sTudio d.
tex-mex party
for 12 kids
$650 breakfaSt party
for up to 10 kids
From
$850 deSSert party
for up to 12 kids
A chef comes to your house and leads kids in a two-hour sushi class. The price does not include ingredients (about $45) or sushi-mat rental ($25). Sprouts Cooking Club, San Francisco sproutscookingclub.org Kids make fettuccine from scratch, chop garlic for garlic bread and then sit down to eat together. After the meal, they decorate and eat cupcakes. Create a Cook, newton Highlands, MA createacook.com Kids cook up favorites, including chicken mole, empanada dough, guacamole, fresh tomato salsa and even their own corn chips. Urban Chef, Houston urbanchefhouston.com The guest of honor plans the menu— picking from items like wafes, biscuits and eggs Benedict—before the one-hour cooking session and sit-down meal. Blue Ribbon Cooking, Seattle blueribboncooking.com Kids decorate premade cupcakes and sugar cookies. The fee also includes lunch, two centerpieces, ice cream and a candy spree (up to ¼ pound for each child). Sugar and Plumm, new York City sugarandplum.com
BlowinG UP
Jared Nesbit goes to more birthday parties than any kid we know: During his busiest months, the 16-year-old balloon-twisting phenom, aka Mr. Pockets, performs at a few parties a week. He can create more than 300 designs, but his foodthemed ones are our favorites: root beer floats, bananas, lobsters. “People try to stump me,” he says. We threw him our own challenge—a birthday cake—and he twisted this one into shape in about four minutes. Check out more of his work on Facebook (search for “Mr. Pockets Balloon Twister”). april 2014
Jared nesbit, aka Mr. Pockets
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Let the guest of honor caLL the shots: Kids wiLL Love designing their own birthday caKe! PhotogRAPhs by
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andrew purcell
choose the inside solid striped
oMBré raiNBow
choose the outside
FOOD STYLING: CHRISTINE ALBANO.
MiNi MarshMallows
oMBré CoCoNut
ChoColate roCks
NoNpareils april 2014
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Parents: Turn the page for instructions.
FOOD NETWORK MAGAZINE: KIDS
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FOUR-LayeR biRthday Cake
ACTIVE: 25 min l TOTAL: 1 hr (plus cooling) l SERVES: 16 to 20
FOR THE CAKE Unsalted butter, for the pans 2¼ cups granulated sugar 1 cup vegetable oil 4 large eggs 2 teaspoons vanilla extract 3¾ cups all-purpose flour ¾ teaspoon baking soda ½ teaspoon salt 1½ cups buttermilk Gel food coloring
FOR THE FROSTING 8 sticks unsalted butter, cut into pieces, at room temperature Pinch of salt 10 cups confectioners’ sugar, sifted 2 tablespoons vanilla extract 6 to 8 tablespoons milk Assorted toppings (see page 7)
1. Make the cake: Position a rack in the lower third of the oven and preheat to 350˚. Butter four 9-inch-round pans and line the bottoms with parchment paper. Combine the granulated sugar and vegetable oil in a large bowl and beat with a mixer on medium-high speed until thick and creamy, about 3 minutes. Beat in the eggs, one at a time, then add the vanilla and beat on high speed until the batter is light and flufy, about 2 minutes. 2. Sift the flour, baking soda and salt into a medium bowl. With the mixer on low speed, beat the flour mixture into the sugar mixture in 3 additions, alternating with the buttermilk, beginning and ending with the flour mixture, until the batter is smooth, about 2 minutes. Tint with gel food coloring (see below).
We made the cake layers in four separate pans: They bake quickly and they come out even, so there’s no need to trim the tops. If you only have two pans, bake the layers in two batches, allowing the pans to cool in between.
3. Divide the batter among the prepared pans and bake, 2 pans at a time, until a toothpick inserted into the centers comes out clean, about 15 minutes. Let cool 15 minutes in the pans, then invert onto racks to cool completely. 4. Make the frosting: Beat the butter and salt in a large bowl with a mixer on medium speed until smooth and flufy, about 2 minutes. Gradually beat in the confectioners’ sugar until smooth. Add the vanilla, increase the mixer speed to medium high and beat until thick, 2 more minutes. Beat in the milk, a little at a time, until the frosting is spreadable. 5. Assemble the cake: Spread about 1½ cups frosting between the cake layers, then cover the outside of the cake with the remaining frosting and coat with toppings (see page 7).
how to color the batter We like gel food coloring for cakes: You don’t need to add as much, and the colors are brighter.
6
sOLid
stRiped
OMbRé
RainbOw
Tint the batter 1 color; divide among 4 pans.
Divide the batter between 2 bowls; tint each one a diferent color. Divide each color between 2 pans.
Divide the batter among 4 bowls; tint in varying shades of the same color. Pour into 4 pans.
Divide the batter among 4 bowls; tint each one a diferent color. Pour into 4 pans.
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the toppings Mini MarshMallows
chocolate rocks
oMbré coconut
nonpareils
You’ll need about one 10½-ounce bag. For a multicolored look, use fruit-flavored mini marshmallows.
You’ll need about 3 cups. Find them at specialty candy stores, or order online at nuts.com.
Divide one 7-ounce bag coconut among 3 resealable plastic bags. Add an increasing number of drops of the same food coloring to each bag and shake.
Use rainbow or single-color nonpareils; you’ll need about ¾ cup. Set your cake on a cake plate in the sink or on a large rimmed baking sheet to catch loose nonpareils.
A strong choice for your family meal, Barilla PLUS® has the same great taste they love, plus 20% of their daily value of protein*. Who knew a plate of pasta could make your family feel this good? Barilla.com/PLUS *Per 3.5 oz portion. Contains 200mg of ALA per 56g serving, which is 15% of the daily value for ALA (1.3g).
Dream Themes
Here’s everything you need to throw three super-fun parties. PhotogRAPhs by
Ben Goldstein
This I Scream, You Scream Invitation comes in three colors: mint (pictured), pink and blue. From $47 for 15; minted.com
Kids will love getting showered with candy from this Ice Cream Piñata. $17; orientaltrading.com
Serve your scoops in Pastel Ice Cream Cups with wooden Ice Cream Spoons. $7 for 12 cups, $8 for 20 spoons; shopsweetlulu.com
8
YUM!
FOOD NETWORK MAGAZINE: KIDS
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Sneak some fruit into the party by filling wafer cones with blueberries, raspberries and red grapes.
APRIL 2014
Make ice cream cone balloons: Cut a large sheet of brown paper into a 32-inch circle, then cut the circle into quarters; fold each quarter into a cone shape and secure with tape. Tie a ribbon onto a balloon, then thread the ribbon through the cone. Tape the ribbon at the bottom of the cone to keep the balloon in place.
CrafT STyling: blaKe ramSey.
The foam top on this Ice Cream Cone Shooter pops of with the push of a button. $8 for 12 assorted colors; orientaltrading.com
How’s this for deep-dish? The Pizza Piñata is 6 inches thick—and 20 inches from crust to tip. $45; whackpinateria.com
You can customize this Pizza Slice Invitation with all of your party details. From $21 for 10; tinyprints.com
Make tomato balloons: Cut out stars from green construction paper, punch a small hole in the middle of each one and cut a 2-inch slit away from the hole. Slip a star onto the stem of a balloon (don’t use helium balloons) and add a twisted green pipe cleaner.
Give your kitchen table a pizza-parlor look with this Red Gingham Plastic Table Cover. $3.50; shindigz.com
Give away kid-size Bib Aprons (from $3.50; kng.com) as party favors; you can package them in authentic Preprinted Pizza Boxes ($20 for 50; uline.com).
Put your birthday boy or girl’s name and age on personalized Printable Place Mats. There’s even a custom word search. $14 for a printable PDF; andersruf.com
YUM!
These mini pizzas are sweeter than they appear: They’re sugar cookies covered with strawberry jam and white chocolate shavings.
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Top your cake with handpainted Lollipop Candles. $9 for three small, $7.50 for one large; heyyoyo.com
Give each kid a Mini Gumball Machine to take home. $2.50 for a minimum of four, beau-coup.com; ½-inch gumballs, $4 for one pound, nuts.com
Fill this Lollipop Piñata with any type of candy—or go for the obvious choice: lollipops! $30; pinatarte1.etsy.com
Cand blow y out Choose your own text and fonts for this Sweets Birthday Party Invitation. From $36 for 20 invitations, $8.50 for 20 envelopes; paper-source.com
Slices of candycovered birthday cake (see page 4) would look extra sweet on a Candy Shoppe Dessert Plate. $3 for eight; birthdayexpress.com
Make candy balloons: Wrap a balloon in cellophane, twist the ends and tie them closed with pieces of ribbon.
YUM! Party guests can pretend to serve each other through the window of this cardboard Personalized Candy Shop. $40; shindigz.com
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To avoid sugar overload, fill ½-gallon Penny Candy Jars with snacks like carrots, pretzels and wax-wrapped cheese. $10 each, Anchor Hocking; bedbathandbeyond.com for stores
ROOM FOR THE WHOLE CREW.
NO ROOM FOR BORING.
With seating for up to eight and increased storage behind the third row, Highlander has room for you and all your little monsters. Plus a few chickens, an ogre and a king prawn. toyota.com/highlander Prototype shown with options. Production model may vary. ©2014 Toyota Motor Sales, U.S.A., Inc. Muppets ©2014 Disney
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FOOD STYLING: KAREN EVANS.
am slices
uacam
mustard + h
+
e cu ch e e s
bes +
pickle
s + cherry tomatoes
r Tots
hummuSwiCheS = toast with hum mus + cucumber
ate erS = T w e k S Spud
Kang Kim
pieces with
dg ces an ese sli e h c s with tortilla o t a -tom -dried S = sun
anut butter
Party foods are so much more fun when they’re skewered!
preTzel piC kS = soft pretz el
eel pinwh TaCo n-raisin bread with pe
mayonnaise + chick en nuggets + lettu ce
PhotogRAPhs by
s + cinnamo pB&J BiTeS = strawberrie
ChiCk STiCkS = hot do g buns with
Stick With It
ole
s
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