Innholdsfortegnelse for Cook: Real Food Every Day - August 2018 i Southern Cast Iron

Pancetta Carbonara Makes 6 servings Carbonara lovers, rejoice! We’ve revamped this classic, creamy pasta dish by balancing out the cream and cheese with low-sodium chicken broth so you can enjoy it in all of its glory with none of the guilt. 1½ cups diced pancetta4 cloves garlic, minced1 (32-ounce) container low-sodium chicken broth½ teaspoon kosher salt1 (12-ounce) package bucatini pasta2 large eggs¾ cup shredded Parmesan cheese½ cup heavy whipping cream3 tablespoons chopped fresh sage¼ teaspoon ground black pepperGarnish: chopped fresh sage, shredded Parmesan cheese, ground black pepper 1. Heat a large Dutch oven over medium heat. Add pancetta; cook, stirring occasionally, until crisp, about 12 minutes. Remove pancetta using a slotted spoon, and let drain on paper towels. 2. Add garlic to Dutch oven; cook until fragrant, about 30 seconds.…

Start 2 nights before. Two Nights Before • Go grocery shopping. • Set your table and decide on serving platters and dishes. Set up an area for a cocktail bar with glasses and cocktail napkins. • Read through all recipes so you are familiar with them and cross-check to make sure you have all ingredients. • Complete steps 1 through 4 of Crunchy Phyllo, Lamb, and Wild Rice Casserole. Refrigerate. • Make Sumac-Sesame Vinaigrette. Refrigerate. Afternoon Of • Prepare Roasted Butternut Squash and Fennel Salad by completing steps 1 through 4. Refrigerate. • Take chilled Crunchy Phyllo, Lamb, and Wild Rice Casserole, remaining phyllo dough, and Warm Lemon and Rosemary Olives out of refrigerator; let stand for 30 minutes. Night Before • Prepare Blood Orange-Brandy Punch by completing step 1.…

When it comes to all things culinary, I’m inspired by my Nicaraguan roots and a family who loves cooking and bringing people together with food. I started cooking at about five with a chair pulled up to the stove alongside my mom. She taught me how to cook, combine ingredients, and take whatever we had on hand and transform it into a wonderful meal. I like to think of myself as an instinctual cook—as are all the women in my family. Living in Southern California means I always have access to great, fresh produce. I’m constantly on the hunt for seasonal ingredients to inspire me in the kitchen. I don’t do the labor intensive, multi-packaged type of meal prep. For me it’s all about creating some versatile staples each week;…

Sun-Dried Tomato Meatball Flatbreads Makes 4 Step aside, traditional meatballs. Your taste buds will be wowed by the extra layer of flavor from the sun-dried tomato oil, while the naan is the perfect vessel for dollops of this addicting ricotta spread. Meatballs: 1 pound ground round beef½ cup whole-milk ricotta cheese¼ cup chopped oil-packed sun-dried tomatoes¼ cup minced red onion2 tablespoons chopped fresh parsley1 large egg, lightly beaten2 cloves garlic, minced2 teaspoons lemon zest1 teaspoon kosher salt Ricotta Spread: 1 cup whole-milk ricotta cheese2 tablespoons chopped fresh parsley2 tablespoons chopped red onion1 teaspoon lemon zest2 tablespoons fresh lemon juice1 teaspoon sun-dried tomato oil (from jar)1 (7.5-ounce) package baby naan, warmedGarnish: sliced sun-dried tomatoes, sliced red onion, fresh parsley leaves, sun-dried tomato oil 1. Preheat oven to 400°. Line a large…

Smoked Salmon Poke Bowls Makes 2 servings This easy-to-assemble dinner packs a powerful punch of Asian flavor. You can substitute the vegetables for ones you already have on hand, or try sushi-grade tuna instead of salmon. 1 cup short-grain rice, cooked accordingto package directions8 ounces cold smoked salmon, cubed½ cup cooked shelled edamame½ cup thinly sliced English cucumber¼ cup thinly sliced sweet onion2 tablespoons thinly sliced green onion1 tablespoon black sesame seeds6 tablespoons low-sodium soy sauce3 tablespoons dark sesame oil1 tablespoon grated fresh ginger 1. Divide rice between 2 serving bowls. Top with salmon, edamame, cucumber, onion, green onion, and sesame seeds. 2. In a small bowl, stir together soy sauce, sesame oil, and ginger. Drizzle over bowls. Serve immediately. PRO TIP To amp up the flavor, cook your rice…

Orange-Apple Stuffed Branzino Makes 2 servings No need to compare apples to oranges when you can enjoy them both in this autumnal stuff ed branzino. With its mild, delicate flavor, this dish will even tempt the picky eaters in your life. 2 (1-pound) whole branzino, scaled and gutted½ small navel orange, sliced½ small Honeycrisp apple, cored and sliced2 tablespoons chopped fresh thyme2 tablespoons unsalted butter, softened¾ teaspoon kosher salt, divided½ teaspoon ground black pepper, divided1 large bunch lacinato kale, trimmed1 medium red onion, cut into wedges1 tablespoon unsalted butter, meltedGarnish: chopped fresh thyme 1. Preheat oven to 350°. 2. Line a 17½x12½-inch rimmed baking sheet with parchment paper. 3. Stuff branzino with oranges and apples. Place on one side of prepared pan. In a small bowl, stir together thyme, butter,…

Garam Masala-Rubbed Baby Back Ribs Makes 3 to 4 servings Craving ribs during the busy work week? You won't believe the ease your Instant Pot will bring to preparing this favorite. 1 tablespoon vegetable oil1 cup chopped onion1¼ cups beef broth¼ cup apple cider vinegar3 pounds baby back pork ribs2 teaspoons garam masala1½ teaspoons kosher salt¼ cup honey¼ teaspoon crushed red pepper¼ cup chopped fresh cilantro 1. Select SAUTÉ feature on Instant Pot. Add oil, and heat until hot. Add onion; saute until lightly browned, about 4 minutes. Stir in broth and vinegar. 2. Pat ribs dry. Using a sharp knife, pierce thin membrane on back of ribs; peel off, and discard. Cut ribs to fit slow cooker. 3. In a small bowl, combine garam masala and salt; rub over…

MAINS Roasted Sausages with Grapes and White Wine Simple, delicious, and effortless to put together. Wine elevates the flavor of this humble dish. Sweet Potato Gnocchi with Fresh Figs Use leftover mashed sweet potatoes later in the week for a sweet and savory meal full of fall flavors. SIDES Browned Butter and Ricotta Mashed Sweet Potatoes This creamy side is delicious on its own and can be repurposed into other dishes. Lemony Blistered Green Beans Prep extra servings ahead of time for an easy lunch or dinner side dish. SNACK Roasted Garlic White Bean Spread I could eat this spread any day of the week. It’s also very versatile and can be seasoned countless ways. SAUCE Roasted Garlic and Basil Agliata Move over pesto, agliata is a savory, flavor-packed sauce…

Apple-Sage Pork Chops Makes 4 servings With minimal prep and a cook time under 30 minutes, this is the perfect dish to whip together after a day at the market. 3 tablespoons unsalted butter, divided4 (8-ounce) bone-in pork chops1¼ teaspoons kosher salt½ teaspoon ground black pepper2 medium Honeycrisp apples, cored and thinly sliced1 small red onion, thinly sliced3 tablespoons chopped fresh sage½ cup dry white wine2 teaspoons Dijon mustard Garnish: chopped fresh sage 1. In a large skillet, heat 1 tablespoon butter over mediumhigh heat. Sprinkle pork with salt and pepper. Add pork to skillet; cook, turning once, until browned, about 5 minutes per side. Remove from pan; set aside. 2. Reduce heat to medium; melt remaining 2 tablespoons butter in skillet. Add apples, onion, and sage; cook, stirring occasionally,…

Blood Orange-Brandy Punch Makes 8 servings This sparkling cocktail punch has just the right amount of fizz, plus it’s a cinch to stir together. 2 lemons3 cups fresh blood orange juice1½ cups brandy1 vanilla bean, split lengthwise, seeds scraped and reserved2 teaspoons bitters Pinch kosher salt2 (750-ml) bottles dry sparkling wine, chilledGarnish: blood orange slices 1. Juice 1 lemon into a large container. Slice remaining lemon, and add to juice. Stir in orange juice, brandy, vanilla bean and reserved seeds, bitters, and salt. Cover and refrigerate for 1 day, stirring occasionally. 2. Discard vanilla bean. Divide mixture between 2 serving pitchers. Just before serving, pour one bottle sparking wine into each pitcher. Garnish with blood orange slices, if desired. Serve immediately. Roasted Butternut Squash and Fennel Salad with Sumac-Sesame Vinaigrette…

Coconut Milk Smothered Pork Tenderloin Medallions Makes 4 servings Chinese five-spice combined with coconut milk-smothered medallions creates a tasty and rich experience. This can be served over hot cooked rice, if desired. 1 large egg, lightly beaten½ cup all-purpose flour1 tablespoon Chinese five-spice powder1½ teaspoons kosher salt, divided1 (1-pound) pork tenderloin, cut into 1-inch medallions3 tablespoons coconut oil2 (3.5-ounce) containers fresh shiitake mushrooms, stemmed and halved8 green onions, cut into 2-inch pieces¾ cup coconut milk¼ cup heavy whipping creamGarnish: Thai basil leaves 1. Place egg in a small bowl. In a shallow dish, combine flour, five-spice powder, and 1 teaspoon salt. Dip pork medallions in egg, letting excess drip off. Dredge in flour mixture, shaking off excess. 2. In a large skillet, heat oil over medium-high heat. Add pork; cook…

Chicken, White Bean, and Rosemary Soup Makes about 3½ quarts This nod to chicken noodle soup is even more nourishing thanks to escarole and cannellini beans, but it still has that comfort factor that’ll warm up your soul. ½ pound dried cannellini beans3 tablespoons vegetable oil, divided3 cups coarsely chopped onion1½ cups coarsely chopped celery4 skinless bone-in chicken thighs (about 1½ pounds)2 skinless bone-in chicken breasts (about 1¼ pounds)2½ teaspoons kosher salt, divided1 teaspoon ground black pepper, divided7½ cups water3 teaspoons chopped fresh rosemary, divided3 large carrots, peeled, cut lengthwise then crosswise into¾-inch-thick pieces (about 2 cups)3 tablespoons fresh lemon juice3 cups chopped escarole (optional)Garnish: chopped celery leaves, ground black pepper 1. In a large bowl, combine beans and water to cover by 2 inches. Let stand for 8 hours.…

We recently chatted with Nik Sharma, award-winning food blogger of A Brown Table and columnist for the San Francisco Chronicle. His new book, Season: Big Flavor, Beautiful Food (Chronicle Books, 2018), focuses on his favorite spices and flavors, a unique blend of Indian and American traditions. Approachable and emotional, his captivating photography brings you in, and his delicious recipes invite you to stay. Why did you title your boo k Season? When I came up with the concept for this book, I wanted to write about what excites me when I cook and that is the pursuit of flavor using spices and techniques. But I also wanted to share my story and experiences and how food became the thread I used to weave a connection between my past, present, and…

Blistered Shishitos with Artichoke Hummus Makes 6 servings This dish is quick to prepare and makes for an Instagram-worthy presentation. 2 to 3 tablespoons olive oil Coarse kosher sea salt1 pound shishito peppers Artichoke Hummus (recipe follows)Garnish: toasted sesame seeds 1. Heat a large cast-iron skillet over medium heat; add oil and salt. Increase heat to medium-high. Working in batches, add peppers, being careful not to overcrowd skillet. Cook, without stirring, for 2 minutes. Turn, and cook until blistered, about 3 minutes more. Serve with Artichoke Hummus. Garnish with sesame seeds, if desired. Artichoke Hummus Makes about 2 cups 1 cup cooked chickpeas 3 to 4 artichoke hearts½ cup tahini¼ cup water Juice of 1 lemon Handful chopped fresh flat-leaf parsley2 tablespoons extra-virgin olive oil 1. In the container of…