Innholdsfortegnelse for June/July/August 2016 i Allrecipes

So we’ve been in the kitchen with you, in some form or another, for a long time. And now we’re in your cabinets, too! Allrecipes has just rolled out its first-ever line of cookware and cooking tools, and we feel like proud parents :-) There are three different sets of pots and pans: aluminum Sizzle Sensor cookware (an indicator on the handle turns red when the skillet is hot enough to start cooking—no guessing needed), hard-anodized cookware, and two-toned stainless steel cookware. They come in different-size sets, including some with stackables, so there’s definitely one that’s right for the kind of cook you are (or how much cabinet space you have). And then come the kitchen gadgets: There are the basics like spatulas and spoons, but also smart (and cool)…

Is it really cheaper to grow your own produce than to buy it at the supermarket? We asked Charlie Nardozzi, garden guru of gardeningwithcharlie.com, and Chelsey Fields, vegetable and herb product manager at Burpee Seeds. Both said yes—if you focus on workhorses like these: LEAF LETTUCE MIXES A container of mixed greens can run $5 or more at the supermarket. Spending the same amount on a few packets of seeds can keep you well stocked in salad for months. Plant seeds weekly throughout the cooler ends of the season for a steady supply. CHERRY TOMATOES You can pick dozens off just one small plant. Some varieties will keep producing fruit for months on end. Even if you buy plants instead of seeds, at about $5 per plant, that’s the cost…

armagazine.com/tenderloin-herb-butter Submitted by Ryan Nomura Prep Time 15 min Ready In 25 min Serves 8 Rating 32 Reviews INGREDIENTS ½ cup LAND O LAKES® Unsalted Butter, softened ½ cup crumbled Gorgonzola or other blue cheese 3 tablespoons fresh thyme, minced 2 tablespoons fresh rosemary, minced 2 tablespoons fresh Italian parsley, minced 1 teaspoon crushed red pepper flakes 2 garlic cloves ¼ cup pine nuts kosher salt and freshly ground pepper to taste 8 (8 ounce) beef tenderloin filets DIRECTIONS 1. Preheat an outdoor grill for medium-high heat. 2. Place the softened LAND O LAKES® Unsalted Butter, Gorgonzola cheese, thyme, rosemary, parsley, red pepper flakes, garlic, and pine nuts into the bowl of a food processor. Puree until incorporated, taste, then season to taste with salt and pepper. 3. Season the…

FOODY “I didn’t have cider, so I used apple juice instead. I also used a tablespoon of fresh ginger instead of ground and added a teaspoon of minced garlic. Everyone liked it (even the son who dislikes onions and bell peppers).” MOMOFA LITTLEFOODIE “Great recipe! We topped our burgers with chopped cilantro, grated baby carrots, sliced onions, and a bit of sriracha. I’ll be making this again!” EANDHFRED “I grind the pork with a stand-mixer attachment, and push the apples, pepper, and onion through the grinder along with the pork. Chilling the patties is superimportant. Don’t skip it, or they will fall apart.” Asian Pork Burgers 28 REVIEWS prep 15 min cook 15 min ready 1 hr (includes chilling) serves 8 submitted by: NORM WALKER Asian Pork Burgers armagazine.com/asian-pork-burgers…

when you think of Chinese food, raw vegetable salads probably don’t leap to mind. But China is a huge country, with food traditions that vary greatly from region to region. And while vegetables are almost always served cooked in Southern China, Northerners have long enjoyed simple dishes involving raw vegetables, which keep without refrigeration in the North’s cooler, drier climate. A really good example that’s begun spreading beyond North China, even to restaurants in America, is Tiger Salad: strips of crisp, raw veggies tossed with cilantro, rice vinegar, and crushed red pepper. It’s typically served as a side dish with heavier foods—and at room temperature, because many Chinese believe it’s bad for your health to consume cold foods. There are lots of variations: Some use carrots, zucchini, green chiles, tomatoes,…

1 GRILL THERMOMETER If your grill doesn’t have a reliable built-in one, for about $10 you can buy a basic version that mounts on the grill’s exterior. An oven thermometer set inside the grill also works, though opening the lid to check it will let out heat. 2 FOIL & WOOD CHIPS You can find hickory, apple, and other wood chips for grilling at grocery stores, specialty shops, and stores that sell grills. 3 MEAT THERMOMETER Those with remote readouts are pretty sweet, but your standard probe thermometer will work, too. 4 TONGS 5 OVEN MITTS Silicone ones are a good choice because they wipe clean. 6 GRILL & FUEL FOR IT Gas or charcoal—you pick. 7 SHALLOW WATER PAN A disposable foil pan or pie plate will do the…

A bout 80 percent of lobsters consumed in the U.S. come from Maine waters. And there are few more satisfying eating experiences than digging lobster meat out of its shell and dipping it into melted butter, or biting into a lobster roll. But Maine cooks are now going way beyond those classics. MAINE FOOD FACT Maine produces about 8O million pounds of wild blueberries a year. Spicy Lobster Burrito WHERE: El El Frijoles, 41 Caterpillar Hill Road, Sargentville; elelfrijoles.com There’s a surprise inside that flour tortilla, alongside the rice, beans, and a sprinkling of cheese: Penobscot lobster cooked in butter, chile achiote paste, and garlic. Fried Lobster Tail on a Stick (aka Wicked Tail) WHERE: Wicked Tails, 4 Spring St., Kennebunkport No need to sit, crack, and pick here. This…

Also known as: Nora Roy, 34, Taylor, Texas Allrecipes community member since: September 2009 Day jobs: Homemaker and popcorn purveyor Who I cook for: Myself, my family (husband, son, and daughter), my friends, my husband’s coworkers—pretty much anyone I can feed :-) Pet: A 10-year-old orange cat named Oliver FOLLOW THIS COOK: Go to armagazine.com/sunny-days-nora to find Nora’s recipes and feed your feed. Signing in and following cooks you like on Allrecipes.com helps us serve up more of the recipes, videos, and info you crave. Plus, it’s free! Fascinating facts about me: I’m from California but have lived in the South (Mississippi, Tennessee, and Texas) for 14 years. I served in the U.S. Air Force as an air traffic controller. I can touch my tongue to my nose, but I…

1700s: Locally raised beef becomes a point of pride in Hamburg, Germany. It’s commonly chopped with garlic and onion, seasoned with salt and pepper, molded into patties, grilled or fried, and served without buns or bread. Considered a delicacy, the dish becomes known as “Hamburg steak.” 1800s: Hamburg steaks begin appearing on menus at German immigrant–run restaurants in America. Sometimes, ground lamb or pork is mixed in with the beef. Mid-1800s: To make the dish more convenient and portable for workers, food carts near U.S. factories begin serving what they commonly refer to as the “Hamburg sandwich”—a Hamburg steak tucked between two bread slices. 1876: A popular German restaurant at Philadelphia’s Centennial Exposition serves Hamburg steaks (sans bread), exposing the dish to thousands of customers daily. 1921: Billy Ingram and…

73 REVIEWS prep 10 min cook 15 min ready 25 min serves 4 submitted by: SARA B. Fresh Corn and Zucchini Saute armagazine.com/corn-andzucchini-saute ½ stick butter ½ cup finely diced white onion 2 cups chopped zucchini (. pound) 3 ears corn, husks and silks removed, and kernels cut off cobs ½ teaspoon salt ⅛ teaspoon black pepper Heat butter in a large skillet over medium heat until foamy and lightly browned, 1 to 2 minutes. Cook onion, stirring occasionally, until tender and translucent, about 5 minutes. Add zucchini and cook, stirring occasionally, until crisp-tender, about 5 minutes. [From our kitchen: Zucchini mixture can be made 6 hours ahead and chilled, covered.] Add corn, salt, and pepper and cook, stirring occasionally, until corn is tender, about 3 minutes. PER 1-CUP SERVING:…

TRY THIS! SUGAR SNAP PEA AND FENNEL SALAD WITH SHREDDED FOUR CHEESES INGREDIENTS: 1 tablespoon apple cider vinegar 2 tablespoons extra virgin olive oil or walnut oil 1 teaspoon Dijon mustard 2 teaspoons finely chopped shallots ¼ teaspoon fine sea salt 2 cups sugar snap peas, tough strings removed, cut into thin strips 1 cup frozen peas, thawed 1 small fennel bulb, trimmed and cut into thin strips (reserve a few fronds for garnish) freshly ground black pepper ½ cup toasted walnuts BelGioioso Four Cheeses Blend, shredded (desired amount) DIRECTIONS: 1. Whisk together the vinegar, oil, mustard, shallots and salt in a large bowl. 2. Add the snap peas, peas, fennel, tarragon to bowl. 3. Toss to coat and season to taste with pepper. 4. Garnish with fennel fronds and…

THE MENU Easy Spinach and Red Pepper Salad One-Pot Clambake Buttermilk Berry Shortcake For the Table 1. good wrinkles Linen napkins are a laid-back luxury. (Well-Wrinkled Napkins in soft aqua, $12 each at select Terrain stores; shopterrain.com) 2. plastic fantastic Unbreakable style is the key to these plastic glasses. (17-ounce Vaken glasses, $5 for 4; ikea.com) 3. faux ceramics Melamine plates are sea-glass bright. (Swirl plates in turquoise, set of 4, $42; potterybarn.com) 4. nautical nod French stainlesssteel sports sailor stripes. (Le Brun “Attole” cutlery, 16-piece set, $50; amazon.com) 5. painterly shells An organic cotton canvas tea towel considers the oyster. (Oyster Tea Towel, $19; shopredsail.com) 6. go fish Glazed ceramic platters come in small and large sizes. (Blue Fish platters, from $36; jaysonhome.com) CREATE A SEASCAPE Beach grasses make…

NEW TO SMOKING? START WITH: RUBS: mixtures of spices, dried herbs, salt, and/or sugar rubbed onto the food’s surface to add flavor. Cover meat evenly with rub, and then refrigerate for as little as 30 minutes or as long as 2 days to let flavors penetrate. BRINES: salty liquids that keep meat moist and are particularly good for poultry and leaner cuts. Find a container big enough to keep meat completely submerged in brine, weigh meat down with a plate or large canned good (or just put it in a large zip-top plastic freezer bag and press out all the air), and keep the whole thing in the fridge. How long depends on the size and type of meat. Fish can be brined as little as 30 minutes, while a…

BRAND-NEW RECIPE. BE THE FIRST TO RATE AND REVIEW! prep 10 min cook 1 min ready 1 hr, 15 min (includes steeping and chilling) serves 8 submitted by: SANDYG Sangria Melon Chiller armagazine.com/sangria-melon-chiller ¼ cup sugar ⅓ cup water ¼ cup packed torn fresh mint leaves plus 8 whole leaves or sprigs for garnish 1 (750-milliliter) bottle Sauvignon Blanc, chilled 1 cup orange juice (preferably fresh), chilled ½ cup Triple Sec or other orange-flavored liqueur ½ cantaloupe, flesh cut into bite-size wedges (about 3 cups) ¼ seedless watermelon, flesh cut into bite-size wedges (about 1½ cups) 1. Stir together sugar, water, and torn mint in a small saucepan. Bring to a simmer over low heat. Simmer 1 minute, then cool to room temperature, about 30 minutes. Strain syrup mixture through…

A little bit of everything: NEWS / PRODUCTS / TRENDS & MORE TAKE IT OFF No cook we know has ever called peeling a 5-pound bag of potatoes fun. But that may change once you’ve laid your hands on this swivel peeler from Williams-Sonoma. Its sleek shape and comfy-to-hold handle give your wrist a break, and its swivel head and ultrasharp blades take peeling out of the drudgery zone and into a happy place. Straight Swivel Peeler, $17 at williams-sonoma.com ON TREND Team Brazil! The Summer Olympics are about to kick off in Rio de Janeiro (August 5 to 21), which means we’re going to start hearing a lot more about Brazilian food. So we asked Rita Turner, Allrecipes international digital project manager and a native of Paraná, Brazil, to…

47 REVIEWS prep 15 min cook 15 min ready 30 min serves 4 submitted by: SOMEONESWT Glazed Chicken and Peaches armagazine.com/glazed-chickenand-peaches 4 (6-ounce) boneless, skinless chicken breast halves ¾ teaspoon plus ⅛ teaspoon salt ¼ teaspoon plus ⅛ teaspoon black pepper 1 cup peach preserves [From our kitchen: Apricot preserves work well, too.] 1½ tablespoons extra-virgin olive oil 1 tablespoon low-sodium soy sauce 1½ teaspoons finely chopped garlic 1½ teaspoons Dijon mustard 4 ripe peaches, halved and pitted 1. Preheat an outdoor grill to medium heat (325°F to 375°F). 2. Sprinkle both sides of chicken with ¾ teaspoon salt and ¼ teaspoon pepper. 3. Stir together peach preserves, oil, soy sauce, garlic, mustard, and remaining ⅛ teaspoon salt and ⅛ teaspoon pepper in a bowl. Set aside about ¼…

MENU Quick and Fresh Gazpacho Mendocino Chicken Salad Wraps Cucumber Slaw Quick and Fresh Gazpacho armagazine.com/quick-and-freshgazpacho 12 plum tomatoes (1½ pounds), chopped [From our kitchen: Use the ripest and most flavorful tomatoes you can find—this soup is all about the tomatoes!] 8 green onions, chopped 1 large cucumber, peeled and chopped 2 red bell peppers, chopped ½ cup cold water 1 cup ice cubes (about 8 large) ¼ cup red wine vinegar [From our kitchen: Sherry vinegar is also nice here, if you have some.] ¼ cup olive oil 1 teaspoon salt ½ teaspoon black pepper [From our kitchen: We garnished each serving with a little chopped cucumber and fresh parsley.] Blend tomatoes, green onions, cucumber, bell pepper, water, and ice in a blender until smooth. Add vinegar, oil,…

Ready, Set, Go! • Beat together 1 package of vanilla instant pudding mix and 2 cups of milk in a bowl, then let stand 5 minutes. Crush up a 12-ounce package of vanilla wafers. Fold an 8-ounce container of frozen whipped topping, thawed, and half of the crushed cookies into pudding mixture. • Cover the bottoms of 8 to 10 clear (7-ounce) cups with a thin layer of crushed cookies, then fill cups three-fourths full with pudding mixture. Top them off with remaining crushed cookies, and chill 1 hour before decorating. • Decorate your beach with anything under the sun: gummy sharks and fish, blue-tinted coconut, Teddy Grahams for beachgoers, Lifesavers for inner tubes, and fruit-leather blankets. Garnish with cocktail umbrellas (sun protection is important, after all!). To get the…

FOR CORN ON THE COB: Blanch small ears (1¼ inches or less in diameter) for 7 minutes in boiling water, medium-size ears (1¼ to 1½ inches in diameter) for 9 minutes, and large ears (over 1½ inches in diameter) for 11 minutes. Cool in several changes of cold water and drain. Package in quart or half-gallon freezer bags. Squeeze out air, seal, label, and freeze until needed. FOR CORN KERNELS: Blanch on the cob for 4 minutes, then cool and cut kernels from cob. Fill pintor quart-size freezer bags to 3 to 4 inches from their tops. Squeeze out air, leaving a 1-inch headspace, label, and freeze. Kernels can also be individually frozen before packaging so that small portions can be removed from freezer bags. Spread kernels on a cookie…

WHEN TO SPLIT We love the all-in-one-ness of kebabs—many ingredients, living happily side by side. But sometimes they need separate vacations. In the time it takes to fully cook pork, for instance, pineapple and tomatoes will disintegrate. In those cases (as with BBQ Teriyaki Pork Kebabs, at right), it’s best to put ingredients on their own skewers. WOOD OR METAL Wooden skewers—often made of bamboo—are cheap and plentiful, but they burn easily, even with soaking (see below). Metal skewers are sturdier and won’t burn, but you’ll need mitts to handle them both on and off the grill. They cost more, too. HOW LONG TO SOAK We recommend soaking wooden skewers 30 minutes, although some recipes may call for an hour or more. Either way, soaking won’t stop the wood from…

WHOLE GARLIC HEADS Slice the tops off and coat the heads with olive oil. Smoke until cloves feel soft. Cool slightly and squeeze the base to release cloves. Mash cloves, stir into butter, and slather on bread. NUTS Recipes often recommend starting with raw nuts, but even a bag of salted, roasted peanuts takes on new life with a brief smoking. Spread a layer in a fine-mesh grill basket or on an old jelly roll pan or pie pan and smoke them for 30 minutes or so. Cool and sprinkle on vanilla ice cream with a pinch of kosher salt and a drizzle of caramel sauce for a smoky salted nut roll sundae. TOMATOES Slice them in half horizontally, and smoke them on a rack over a pan to catch…