Innholdsfortegnelse for Cook: Real Food Every Day - Spring 2019 i Southern Cast Iron

SPRING BRINGS THE PROMISE OF WARMER WEATHER and a new batch of produce to inspire my weekly meals. When I first see radishes, asparagus, spinach, spring onions, and fresh green peas at my farmers’ market, I feel renewed in the kitchen and ready to embrace a new season. Start cooking your way through this issue with the Miso-Roasted Radishes on page 13 to see how quickly this harbinger of spring can be transformed into a weeknight craving with the addition of miso paste. Then turn to our Parchment Paper Dinners beginning on page 61 to enjoy even more bright, seasonal flavors. These quick-cooking recipes make dinner—and cleanup—almost effortless. When I’m in the mood for something comforting and nostalgic, our cover recipe reminds me of the stuffed bell peppers my mother…

Looking for a way to use up that extra miso paste? Turn to the Refrigerator Door section on page 107 and find our Miso Butter-Basted Steaks. Miso-Roasted Radishes Makes 4 to 6 servings :05 MINUTES Morning PREP Prepare radishes, shallot, and thyme. Cover and refrigerate. If you haven’t enjoyed roasted radishes just yet, consider it your new favorite way to eat them. Roasting brings out a completely different taste and texture, while miso paste adds an unexpected layer of flavor. 3 tablespoons olive oil1½ tablespoons white miso paste1 tablespoon chopped fresh thyme1 tablespoon fresh lime juice½ teaspoon kosher salt¼ teaspoon ground black pepper3 bunches radishes, trimmed and halved1 shallot, sliced Garnish: chopped fresh thyme 1. Preheat oven to 400°. Line a 17½x12½-inch rimmed baking sheet with parchment paper. 2. In…

Salmon with Lemon-Tarragon Broccolini Makes 4 servings :05 MINUTES Morning PREP Complete steps 2 and 3; cover and refrigerate. Keep your shopping list short and cleanup simple with this easy-to-prepare sheet pan dinner. You’ll love the way tarragon’s distinct anise flavor perfectly rounds out this light and bright dish. 1 lemon, zested and juiced½ cup olive oil2 tablespoons chopped fresh tarragon4 cloves garlic, minced2½ teaspoons kosher salt, divided¾ teaspoon ground black pepper, divided½ pound fresh Broccolini or broccoli rabe, trimmed and halved lengthwise1 medium leek, quartered and cut into3-inch sections1 lemon, thinly sliced4 (6-ounce) salmonfillets, skin removedGarnish: chopped fresh tarragon 1. Preheat oven to 450°. Line a 17½x12½-inch rimmed baking sheet with parchment paper. 2. In a large bowl, whisk together lemon zest and juice, oil, tarragon, garlic, 2 teaspoons…

HOW TO MAKE A PARCHMENT PAPER PACKET Don’t overstuff your parchment paper packet. You should leave enough room around the food (about an inch) to make sure it can be properly sealed. If the seal isn’t tight enough, steam will escape, and your food won’t cook as quickly. Shrimp and Scallops with Herbs Makes 4 servings :10 MINUTES Morning PREP Cut and prep parchment paper. Prepare leeks and tomatoes, and store in the refrigerator. Break open the parchment paper packet to reveal every seafood lover’s dream: shrimp and scallops enveloped by a medley of herbs, garlic, lemon, and butter, then topped with crunchy, zest-infused breadcrumbs. 2 large leeks (white parts only), halved lengthwise and quartered1 cup halved grape tomatoes16 large fresh shrimp, peeled and deveined (tails left on)12 large sea…

Lemon Ricotta Muffins Makes 12 :10 MINUTES Morning PREP Whisk together dry muffin ingredients; cover. Whisk together ricotta, water, oil, and egg; cover and refrigerate. The sweetness, tanginess, and creaminess of ricotta adds an unbeatable moisture to these fluffy muffins. Muffins: 1¾ cups (219 grams) all-purpose flour¾ cup (150 grams) granulated sugar2½ teaspoons (12.5 grams) baking powder1 teaspoon (5 grams)baking soda¼ teaspoon kosher salt¾ cup (169 grams) whole-milk ricotta cheese½ cup (120 grams) water¼ cup (56 grams) olive oil1 large egg (50 grams)2 tablespoons (6 grams) lemon zest2 tablespoons (30 grams) fresh lemon juice1 tablespoon (9 grams)poppy seeds Glaze: 1 cup (120 grams) confectioners’ sugar3 tablespoons (45 grams) heavy whipping cream2 tablespoons (28grams) whole-milk ricotta cheese⅛ teaspoon kosher saltGarnish: lemon zest 1. Preheat oven to 375°F (190°C). Line a 12-cup…

FOOD OF THE ITALIAN SOUTH Recipes for Classic, Disappearing, and Lost Dishes (Clarkson Potter, 2019) by Katie Parla Katie Parla, a New Jersey native, is a Rome-based food and beverage journalist, culinary guide, and educator. She is the author of the food and travel site KatieParla.com, the e-book Eating & Drinking in Rome, more than 20 travel guides, and the coauthor of IACP award–winning cookbook Tasting Rome. Her travel writing, recipes, and food criticism appear in publications around the world. Favorite recipe from book: My favorite dish is the hysterically named Sicchie d'a Munnezza (which translates to Garbage Can Pasta). It’s spaghetti made with a tomato sauce seasoned with nuts. INSTAGRAM: @katieparla HUSBANDS THAT COOK More Than 120 Irresistible Vegetarian Recipes and Tales from Our Tiny Kitchen (St. Martin’s Griffin,…

MAINS Greek Grilled Steak, Vegetable, and Haloumi Kabobs Smoky, Greek-inspired kabobs are sure to satisfy the taste of warmer weather you’ve been longing for. Haloumi is a firm cheese that withstands the heat of the grill. Grilled Steak and Vegetable Farro Bowls Transform leftover kabobs into a filling, wholesome bowl full of flavor. Feel free to add sliced avocado for additional healthy fat. SIDES Cucumber Salad with Greek Yogurt Dressing A light cucumber salad filled with fresh mint is ideal for spring. It comes together quickly, and the yogurt dressing keeps it creamy without being too indulgent. Kale and Golden Raisin Salad Golden raisins add a touch of sweetness to this hearty salad. Since Lacinato kale is durable enough to keep overnight, you’re all set for lunch the next day.…

Three-Pea Risotto Makes 4 servings :05 MINUTES Morning PREP Chop onion and slice snow and sugar snap peas. Cover and refrigerate. Don’t be intimidated. Risotto simply involves some stirring. Allow about 30 minutes at the stove with your favorite wooden spoon (and maybe a glass of wine). Feel free to go as heavy-handed on the veggies as you like! 4 cups vegetable broth2 tablespoons unsalted butter, divided2 tablespoons extra-virgin olive oil1 spring onion or small onion, finely chopped Sea salt, to tasteGround black pepper, to taste1 cup Arborio rice1 cup sweet peas (thawed, if frozen)1 cup snow peas, sliced into matchsticks1 cup sugar snap peas, cleaned, trimmed, and sliced lengthwise½ cup grated Parmesan cheeseGarnish: torn fresh mint leaves, grated Parmesan cheese 1. In a large saucepan, bring broth to a…

Honey Lillet Spritz Makes 6 servings With delicate honeyed and herbal notes, this super refreshing cocktail is sophistication in a coupe glass. ¼ cup clover honey¼ cup water4 sprigs fresh thyme9 ounces Lillet Blanc9 ounces white grape juice3 ounces gin*3 ounces fresh lemon juice3 ounces sparklingwaterGarnish: thinly sliced lemon, fresh thyme sprigs 1. In a small saucepan, bring honey, ¼ cup water, and thyme to a boil over medium-high heat. Reduce heat to medium low, and simmer for 5 minutes. Remove from heat; let cool for 10 minutes. Strain syrup, discarding thyme. Reserve ¼ cup syrup. Reserve remaining syrup for another use. 2. In a large pitcher, stir together reserved ¼ cup syrup, Lillet, grape juice, gin, and lemon juice. Add ice; stir until pitcher is cold to the touch.…

Rhubarb Swirl Pound Cake Makes 1 (9x5-inch) cake :10 MINUTES Morning PREP Slice rhubarb and strawberries; cover and refrigerate. Measure dry ingredients. Rhubarb takes center stage in this dense, perfectly glazed pound cake that will have your loved ones reaching for a second slice. 1½ cups (210 grams) ½-inch-thick sliced rhubarb½ cup (70 grams) sliced fresh strawberries1¼ cups (250 grams) plus ⅓ cup (67 grams) granulated sugar, divided1 teaspoon (4 grams) vanilla extract, divided½ cup (113 grams) unsalted butter, softened3 large eggs (150 grams), room temperature½ cup (120 grams) sour cream, room temperature1⅔ cups (208 grams) all-purpose flour½ teaspoon (1.5 grams) fine sea salt¼ teaspoon (1.25grams) baking soda2½ cups (300grams) confectioners’ sugar 1. Preheat oven to 350°F (180°C). Butter a 9x5-inch loaf pan; line pan with parchment paper, letting excess…

Vanilla-Strawberry Overnight Oats Makes about 2 servings Wake up to a breakfast that’s simple, delicious, and doesn’t require a fancy method, just quality, wholesome ingredients. Fresh strawberries, toasted pecans, and a hint of vanilla are a match made in breakfast heaven. 1 cup old-fashioned oats1 cup plain Greek yogurt¾ cup whole milk2 teaspoons vanilla bean paste¼ teaspoon kosher salt1 cup sliced fresh strawberries, divided2 tablespoons chopped toasted pecans, divided1 teaspoon firmly packed light brown sugar, divided 1. In a medium bowl, stir together oats, yogurt, milk, vanilla bean paste, and salt. Divide oats mixture between 2 (2-cup) Mason jars. 2. To each jar, add ½ cup strawberries, 1 tablespoon pecans, and ½ teaspoon brown sugar. Cover and refrigerate for at least 8 hours or overnight. PRO TIP Don’t be alarmed…

Cook up meats, vegetables, and even sweets using the technology of air fryers. These appliances use the circulation of hot air and sometimes a small amount of oil to fry foods without the mess and large quantities of oil of traditional deep fryers. That means you can have some of your favorite indulgences more quickly (and healthier!) any night of the week. MAXIMIZE YOUR AIR FRYER • Don’t add oil directly to the air fryer appliance because it will harm the machine.• Use an oil mister to coat the outside of your food to help it crisp up in the air fryer. We suggest multiple bottles containing oils you frequently use, like grapeseed, avocado, olive, or coconut.• Experiment with different breading options. Use quinoa, ground almonds, or a traditional egg…

Pantry Staples for Creating 5-Ingredient Dishes Olive Oil • Kosher Salt • Ground Black Pepper Chicken Paillard with Zucchini Slaw Makes 2 servings :05 MINUTES Morning PREP Pound chicken breasts. Cover and refrigerate. We know what you’re thinking. “Anchovies? No way!” But trust us, they melt away into this earthy, delicate oil for the chicken that balances the bright, citrusy zucchini. 2 (6-to 8-ounce) boneless skinless chicken breasts, pounded to ¼-inch thickness2 anchovyfillets2 medium zucchini, spiralized1 lemon, zested1 tablespoon chopped fresh thymeGarnish: chopped fresh thyme, lemon zest 1. Season chicken with ½ teaspoon kosher salt and ¼ teaspoon ground black pepper. 2. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add chicken; cook, turning once, until a food thermometer inserted in thickest portion registers 165°, about…

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 napkins.• Read through all recipes again so you are familiar with them and cross-check to make sure you have all ingredients.• Prepare vinaigrette for Shaved Asparagus and Arugula Salad. Cover and refrigerate. Whisk when ready to use. Night Before • Prepare pitcher of Honey Lillet Spritz except for ice and sparkling water. Cover and refrigerate.• Prepare and bake Chocolate Olive Oil Cake. Store in an airtight container when cooled.• Make Lemon Whipped Cream for Chocolate Olive Oil Cake; cover and refrigerate.• Make yogurt sauce for Roasted Artichokes with Lemon Yogurt Sauce. Cover and refrigerate. Morning Of • For…

Mark Bittman, a celebrated food writer and author of more than 20 cookbooks, has released a new cookbook that looks at three different ways to cook well-loved dishes. Each dish has a version for a quick weeknight recipe, a vegan recipe, and a recipe for when you want to impress your dinner guests. The easy-to-follow recipes of Dinner for Everyone will keep you coming back to explore the (sometimes complicated) food world that Bittman has famously made accessible to readers for the last several decades. Tell us about how you landed on the concept of your latest book. Why was it important to you to show three variations for each dish—and why “easy, vegan, or perfect for company”? It’s funny how ideas evolve. When my editor and I finished working…

Spring Sangría Makes 4 to 6 servings Sangrías are Spanish in origin and traditionally made with red wine. Our white wine take with agave and Cointreau is perfect for warm spring gatherings with friends. Feel free to double the recipe to make sure there’s enough to go around. 1 (750-ml) bottle Pinot Grigio or Sauvignon Blanc⅓ cup fresh lime juice¼ cup agave nectar¼ cup Cointreau2 red mangos, peeled and diced2 kiwis, peeled and thinly sliced1 cup sliced fresh strawberries1 lemon, thinly sliced 1. In a large pitcher, stir together wine, lime juice, agave, and Cointreau. Add ice and all fruit. Serve immediately. PRO TIP For stronger fruit flavors, mix the fruit and wine together up to 8 hours in advance; refrigerate. Just before serving, add ice.…