Innholdsfortegnelse for April 2019 i Food Network Magazine

Find all of these products in Kohl’s stores and at kohls.com.…

Would you buy an orange with a weirdly giant navel? Or a bumpy, misshapen potato? Kroger, the country’s largest grocery chain, is betting that you will. The company is joining a growing list of grocers offering ugly (sorry, “cosmetically imperfect”) fruits and vegetables. The idea is to limit food waste by selling these peculiar but perfectly usable pieces of produce. If your own market doesn’t offer such a program, put in a request for one—or check out online stores like Misfits Market, Imperfect Produce and Hungry Harvest, which ship directly to subscribers.…

Pink Picks Blue Buys Green Goods…

DUBLIN CHEESEBOARD-STUFFED APPETIZER BREAD Active Prep Time: 25 minutes • Servings: 8 • Total Time: 1 hour, 10 minutes 1 can (11 ounces) Pillsbury™ refrigerated French bread4 ounces Irish white cheddar cheese, cut into thin slices4 ounces sliced hard salami, cut into ½-inch pieces4 ounces honey goat (chèvre) cheese, crumbled2 tablespoons sliced almonds¼ teaspoon coarse sea salt1 cup arugula1 cup fig preserves1 package (6 ounces) dried apricots, halved 1 Preheat oven to 350°. Line rimmed baking pan with parchment paper or lightly spray with cooking spray. 2 Place dough on work surface. Cut in half crosswise to make 2 (6-inch) loaves. Make lengthwise cut down center of each loaf to within ½ inch of bottom. Carefully pull apart dough and press to make 2 (7x5-inch) rectangles. 3 Top each rectangle…

FOIL-PACKET LEMON CHICKEN WITH FINGERLING POTATOES ACTIVE: 30 min l TOTAL: 40 min l SERVES: 4 4 skinless, boneless chicken breasts (6 to 8 ounces each)Kosher salt and freshly ground pepper1½ pounds fingerling potatoes, sliced ¼ inch thick2 lemons (1 juiced, 1 cut into 4 wedges)¼ cup extra-virgin olive oil3 shallots, sliced ¼ inch thick8 sprigs thyme 1. Preheat a grill to medium high. Lay out four 18-inch-long sheets of heavy-duty foil on a work surface. Generously season the chicken with salt and pepper. Toss the potatoes, lemon juice, 3 tablespoons olive oil, 2 teaspoons salt and ¼ teaspoon pepper in a large bowl. 2. Divide the potatoes and any juices among the foil sheets, mounding them in the middle. Top evenly with the shallots, thyme and lemon wedges. Top…

GARLIC WHOLE ROASTED CAULIFLOWER ACTIVE: 45 min l TOTAL: 1½ hr l SERVES: 4 1 large head cauliflower (2½ to 3 pounds)6 sprigs thyme6 cloves garlic (3 smashed, 3 thinly sliced)2 bay leaves2 teaspoons coriander seeds2 teaspoons black peppercorns2 stalks celery, roughly chopped1 shallot, roughly choppedZest of 1 lemon (in wide strips)1 cup dry white wine¼ cup sugarKosher salt¼ cup extra-virgin olive oilFreshly ground pepper2 tablespoons chopped fresh parsley 1. Preheat the oven to 450°. Trim the cauliflower: Cut the stem flush with the bottom. Cut a few slits into the core extending into the thick branches of the cauliflower (keep the florets intact). Put 3 thyme sprigs, the smashed garlic, bay leaves, coriander seeds and peppercorns on a square of cheesecloth and tie into a bundle. Combine 12 cups…

ASPARAGUS AND BEET TART ACTIVE: 45 min l TOTAL: 2 hr 15 min l SERVES: 6 to 8 3 small beets2 tablespoons unsalted butter1 onion, halved and thinly sliced2 teaspoons chopped fresh lemon thyme (or regular thyme)Kosher salt and freshly ground pepper1 sheet frozen puff pastry (half a17-ounce package), thawed1 large egg, lightly beaten½ bunch thin asparagus, trimmed and cut into 3-inch pieces2 tablespoons extra-virgin olive oil2 ounces goat cheese, crumbled1 tablespoon chopped fresh chives 1. Preheat the oven to 425°. Put the beets in a small baking dish and add about ½ inch water. Cover with foil and bake until the beets are easily pierced with the tip of a knife, 1 to 1½ hours. Transfer the beets to a plate and let cool. Wipe off the skins with…

You don’t have to be an expert to judge the National Pie Championships—you just have to really like pie. The American Pie Council is holding an open call for amateurs to join its team of professional judges at the competition (April 11–13) in Orlando. If selected, you’ll get to taste pies from home bakers, bakeries, grocery stores and restaurants. Hurry: The deadline to apply is April 1—no fooling. Find entry forms and other details at piecouncil.org.…

6:00 a.m. I’m in Las Vegas to attend Olympia Fitness & Performance Expo, a fitness trade show. But first: a workout. I grab a small bowl of oatmeal at the hotel (I’m staying at the Tropicana) before leaving for the gym. No coffee yet because I’ll drink a pre-workout shake at the gym that has a little caffeine in it. 6:15 a.m. I arrive at the Las Vegas Athletic Club and get in a shoulder workout. I sip my pre-workout shake on the elliptical machine, then get to work! Seated overhead presses, cable raises and a whole lot more. 8:45 a.m. Back at the hotel I grab a proper post-workout breakfast: an egg white and veggie omelet, coffee and OJ. Over breakfast I read e-mails, take business calls and interact…

Look out for new egg-based breakfast bars called Scramblers this spring. They look like omelets but are shelf-stable. $3; eatscramblers.com for buying information A team of University of Chicago students won a college business competition with their new egg white–based chips, Quevos. $22 for six bags; quevos.com A Peckish snack pack holds two hard-boiled eggs and a crunchy spice mix for dunking (see above). $4; perfectlypeckish.com for stores…

the original KitchenAid stand mixer, released in 1919, wasn’t exactly poised to fly off the shelves. It weighed 65 pounds and cost $189.50 (the equivalent of more than $2,500 today), and it wasn’t even called a KitchenAid. It was dubbed the Model H-5, and department stores balked at carrying such an expensive unknown appliance. But women enlisted to test the machine raved about it; in fact, one called it “the best kitchen aid” she ever had, inspiring the manufacturer to adopt the name. Here’s how it became one of America’s most beloved household appliances. Turning Points In Motion The Hobart Manufacturing Company, which produced mixers for bakeries and naval ships during WWI, introduced its home model in 1919, designed with “planetary action”: The beater rotates in one direction while traveling…

COCONUT CHICKEN WITH RICE NOODLES ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4 2 teaspoons vegetable oil8 small skin-on, bone-in chicken thighs (about 3 pounds)Kosher salt and freshly ground pepper2 tablespoons plus 1 teaspoon packed dark brown sugar1 tablespoon fish sauce½ cup light Thai coconut milk2 tablespoons plus 1 teaspoon distilled white vinegar½ English cucumber1 large carrot6 ounces thin dried rice noodles¼ cup torn fresh mint 1. Bring a pot of water to a boil. Meanwhile, heat the vegetable oil in a large skillet over medium-high heat. Season the chicken on both sides with salt and pepper. Add skin-side down to the skillet and cook until dark brown and crisp, about 8 minutes; flip and brown the other side, 2 minutes. Remove to a plate and wipe out…

bartenders have been using raw egg whites as an ingredient since the 1880s. The whites, once shaken, give classic cocktails like the whiskey sour and gin fizz an extra-smooth consistency and an appealing frothy top. You don’t need to be a mixologist to pull this off at home—you just need fresh pasteurized eggs (in their shells, not liquid egg whites) and a good shaker. Take a crack at one of these tasty drinks. How to Master Egg White Cocktails • When you separate the eggs, make sure none of the yolk lands in the white. • Start off with a vigorous “dry shake” (without ice) to emulsify the whites with the other ingredients. • Finish with a traditional “wet shake” (with ice) to chill the cocktail. ORANGE-MINT RUM FIZZ Muddle…

COCONUT LAYER CAKE ACTIVE: 40 min l TOTAL: 2 hr (plus cooling) l SERVES: 10 to 12 FOR THE CAKE 2 sticks unsalted butter, at room temperature, plus more for the pans2¾ cups cake flour, plus more for the pans1½ teaspoons baking powder½ teaspoon baking soda½ teaspoon salt¾ cup buttermilk½ cup sweetened cream of coconut (from one 15-ounce can), stirred well1¾ cups granulated sugar4 large eggs, at room temperature, separated2 teaspoons pure vanilla extract1 teaspoon coconut extract FOR THE FROSTING 2 sticks unsalted butter, at room temperature12 ounces cream cheese, at room temperature3½ cups confectioners’ sugar½ teaspoon salt1 teaspoon pure vanilla extract1 teaspoon coconut extract2 cups sweetened shredded coconut 1. Make the cake: Position racks in the middle and lower third of the oven and preheat to 350?. Butter three…

Chocolate Bunnies Thompson Chocolate Meriden, CT After learning the trade from famed chocolatier Stephen Whitman in the 1870s, William H. Thompson opened Thompson Chocolate, specializing in molded chocolate, and the place has been churning out bunnies ever since. His Connecticut factory spends October through February solely making Easter treats, which you can shop for at the factory store. Be sure to check out the collection of antique molds. thompsonchocolate.com Morkes Chocolates Palatine, IL Morkes’s giant three-dimensional chocolate bunnies are some of the largest you can buy, weighing about 30 pounds each and standing three feet tall! morkeschocolates.com Jacques Torres New York City If any modern-day chocolatier is known for Easter, it’s Jacques Torres: He once created a 120-pound Easter egg that was auctioned for more than $12,000! Visit his flagship…

If you run into a giant lobster roll or human-size churro at your next baseball game, there’s a good reason: Minor league teams are trying to draw crowds by changing their mascots and uniforms and even renaming their teams after cult-favorite foods. At least 50 teams will take on an alternate food identity at some point this season. Look out for newcomers like the Augusta Pimento Cheese (usually the GreenJackets) and the El Paso Margaritas (normally the Chihuahuas), along with the returning New England Lobster Rolls, Fresno Tacos and Charleston Boiled Peanuts. You might be a test subject during your next Uber ride. Drivers are selling snacks, drinks and candy to passengers from their center consoles—and companies like Coca-Cola and Mars Wrigley view the mobile minibars as prime shelf space…

VEGETABLE RICE TABBOULEH Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add a 12-ounce bag frozen riced cauliflower and broccoli, ½ cup finely chopped green beans, 1 minced garlic clove, 1 teaspoon kosher salt and ¼ teaspoon pepper; cook until crisp-tender, 2 to 3 minutes. Transfer to a bowl to cool. Stir in 1 tablespoon each lemon juice and olive oil, ½ cup pomegranate seeds and ¼ cup each chopped parsley and mint. BLACK PEPPER–ASIAGO POPOVERS Preheat a 12-cup muffin pan in a 425? oven for 15 minutes. Meanwhile, whisk 2 eggs, 1¼ cups warmed milk and 1 tablespoon melted butter. Whisk in 1 cup flour and 1 teaspoon each kosher salt and coarsely ground pepper; let rest 10 minutes. Generously brush 8 of the…

ORANGE-AND-PINEAPPLE HASSELBACK HAM ACTIVE: 20 min l TOTAL: 4 hr 35 min SERVES: 8 to 10 1 8- to 10-pound fully cooked bone-in half ham 1½ sticks (12 tablespoons) unsalted butter, at room temperature ½ cup dijon mustard 2 tablespoons fresh thyme 1 orange, halved and thinly sliced into half-moons ½ small pineapple, peeled, cored, halved lengthwise and sliced into half-moons 1 cup hot pepper jelly 1. Let the ham sit at room temperature, 1 hour. Preheat the oven to 350°. Combine the butter, ¼ cup mustard and the thyme in a mini food processor. Process until smooth. 2. Make 8 to 10 deep cuts in the ham, about ½ inch apart, diagonal to the longest side of the ham (regardless of where the bone is). Rub the butter mixture…

“CUCUMBER” Mix room-temperature cream cheese with finely chopped fresh mint. Sandwich between squares of angel food cake with thinly sliced green apple. “SMOKED SALMON” Sandwich cream cheese frosting and thinly sliced fresh papaya between slices of chocolate pound cake; cut into rectangles. “EGG SALAD” Mix French vanilla pudding with mini marshmallows, diced pineapple, shredded coconut and finely chopped green apple licorice. Sandwich between triangles of vanilla pound cake.…

When I was teaching myself how to cook in my twenties, I always chose recipes that had a million ingredients and lots of steps because I relished the challenge. If a recipe didn’t have three sauces and take two days to make, I flipped to the next page. One day, a bachelor friend invited us to dinner. This was the mid-’70s in Washington, DC. No one was a good cook, let alone a single guy. I joked to Jeffrey that maybe we should have a snack before we went, thinking the party would be fun but that the food would not be the highlight. When we arrived, the smell of fresh baguettes was wafting through his house (he’d made his own bread!), and the main course was a whole roasted…

Where to Eat RISING STAR COFFEE ROASTERS Cleveland’s coffee scene has gained a lot of attention recently. Michael, who drinks several cups a day, is partial to the pour-overs from this local chain. risingstarcoffee.com MOMOCHO This spot is known for modern takes on Mexican classics, like crab tostadas and goat cheese guacamole, plus a long list of mezcals and tequilas. Michael recommends the margarita sampler. momocho.com THE FLYING FIG “The Fig serves some of my favorite locally sourced cuisine, and it has a great happy hour,” Michael says. Stop by the adjacent market for wine and fresh bread. theflyingfig.com THE GREENHOUSE TAVERN Michael can’t get enough of the roasted pig head at his old friend Jonathon Sawyer’s restaurant in downtown Cleveland; it’s on the same block as Lola Bistro. thegreenhousetavern.com…