Professional Documents
Culture Documents
E V E R Y D AY F O O D
warm up to fall
Dinner together: Start the day seasonal
how to make with a healthy desserts the
everyone happy breakfast whole family
at mealtime Sandwich will enjoy
PLUS:
17
25
LIGHT
RECIPES
ISSUE
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SEPTEMBER
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S E P T E M B E R 2 0 05
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E V E R Y DAY FO O D
68 80
PLUS:
17
25
LIGHT
RECIPES
ISSUE
www.everydayfoodmag.com
S E P T E M B E R 2 0 05
O N T H E COV E R
Caramelized Apple Tart 117
I N T H I S I SS U E
Photographs by Amy Neunsinger l i g h t r ec i p e
Food styling by Cyd Raftus McDowell ✱ low- c a r b r ec i p e
92 102 108
E V E R Y DAY FO O D
in each issue
RECIPE INDEX 6 IN SEASON: ZUCCHINI 54
A MESSAGE Sautéed Zucchini,
FROM THE KITCHEN 8 Peppers, and
Tomatoes 56
HEALTHY START
Breakfast Sandwich 13 Roasted Salmon
with Zucchini, Lemon,
COOKING FOR ONE 20 and Dill 57 ✱
Tortilla Soup 22
Zucchini-Scallion 14
ZAP IT: Fritters 60
IN THE MICROWAVE 30
Curried Zucchini
Stuffed
Turkey Breast 31
Soup 60 reader recipes
Zucchini-Parmesan SWEET FAVORITES 14
FREEZE IT 32 Loaf 63
Basil Pesto 34 Chocolate Layer Cake 16
HAVE YOU TRIED?
Pesto Pizzas 36 FROM YOUR KITCHEN 18
MANGO CHUTNEY 118
Chicken Satay Pork Tenderloin
Chicken Fettuccine with
with Peanut-Chutney with Rosemary 19 ✱
Pesto Cream Sauce 37
Sauce 123 ✱
WINE BASICS:
WINEGLASSES 40 Chutney Mayonnaise 124 tools &
FOOD FACTS: Chutney Mustard 124 techniques
MOZZARELLA 42
Egg Salad with Chutney HOW-TO: ROASTED
Mozzarella, Tomato, and Mayonnaise 126 TOMATO SAUCE 26
Basil Salad 45 ✱
Bacon-Cheddar Spaghetti with Roasted
SPICE RACK: Melts with Chutney Tomato Sauce 28
DRIED THYME 48 Mustard 126 MUST-HAVE:
LUNCHBOX NUTRITIONAL INDEX 128 SERRATED KNIFE 38
Chopped Salad 50 ✱ KITCHEN TIP:
EVERYDAY PANTRY 130
AFTER-SCHOOL SNACK DRY YOUR OWN HERBS 46
TV PROGRAM GUIDE 132
Pineapple Pops 52 COOK’S GUIDE 64
COOKIE JAR
Almond Graham
Squares 136
l i g h t r ec i p e
✱ low- c a r b r ec i p e
Sauté chicken breasts coated with one capful of Mrs. Dash® Garlic & Herb until fully cooked.
Set aside, then combine mustard and lemon juice to the remaining spices in skillet, stirring
until hot. Serve over chicken to make a simply mouth-watering, yet better for you meal.
Because each of the 12 seasoning blends is made with 14 natural herbs and spices so you can
© 2004 Alberto-Culver Company
have the bold taste you love minus the salt and MSG you’re looking to do without.
Salt~Free. Flavor~Full.
Bleed: 51/2 x 75/8 Trim: 51/4 x 73/8 Live: 3/8 from trim
Martha Stewart Everyday Food HJSOPA-44 August 2005
I am now
impervious to your power,
big bad burrito.
WEIGHT WATCHERS on food and beverages is the registered trademark of WW Foods, LLC and is used under license.
WEIGHT WATCHERS for services and POINTS are the registered trademarks of Weight Watchers International, Inc. and are used under license.
© H. J. Heinz Company, L. P. 2005. All rights reserved.
eatyourbest.com
editorletter_F0905LETAf.qx.spec 7/16/05 1:30 AM Page 6
a message
from the kitchen
If you’re like me, making the most of the last days—and
flavors — of summer is on your mind. So you’ll find
sweet corn on the cob (page 105) and fresh blackberries
in a skillet cake (page 110), as well as green beans and
yellow squash in a chicken potpie (page 96). Even better,
we’ve got recipes for a smoky tomato sauce (page 27)
and vibrant basil pesto (page 34), both of which can be
frozen for later and then added to pasta, pizza, and
many other dishes. Their taste will warm up the coolest
of nights. And while fall may mean the return to a
more hectic lifestyle, you and the kids can still enjoy
dinner together (page 68); we’ll show you how to cook
once for the whole family to everyone’s liking.
fo o d e d i to r
A B C D E F G` C M Y K
Add nothing. Microwave for 90 seconds.
For a savory, delicious side dish that’s
always right on time.
Element 79
51548.00
New Rice-A-Roni Express.
Good and Fast.
Job :
Cust :
§
©2005 Golden Grain Company
Title: Good things come to those who wait exactly Creative Director: Susan Bertocchi
90 seconds. Art Director: Steve Drifka
Space/Color: Full Page/4C Copywriter: Greg Oreskovich
Bleed Size: 5-5/8" x 7-3/4" Print Producer: Erika Pflederer
Trim Size: 5" x 7-3/8" Project Manager: Amy Kubala
Live Size: 4-1/2" x 6-5/8" Art Buyer: Suzanne Koller
Media: TV Guide, Everyday Food Keyliner: Matt Rodgers
10
log on
everydayfoodmag.com
Get a free preview issue, order a one-year subscription
for yourself, or surprise someone special with a gift subscription to
EVERYDAY FOOD. You can also look up listings and
information on the EVERYDAY FOOD PBS series;
or check the TV Program Guide in this issue on page 132.
marthastewart.com/bulletinboards
Look for our EVERYDAY FOOD Recipe Swap. Sign in, and
start sharing your favorite recipes and kitchen tips with other members.
marthastewart.com
While you’re online, visit our Recipe Finder, which has more than
3,000 recipes from Martha Stewart Living.
Everyday Food
healthystart_F0905HTHAf.qx.spec 7/13/05 11:03 PM Page 13
healthy start
breakfast sandwich
serves 1 ■ prep time: 10 Minutes ■ tota l t i m e : 1 0 m i n u t e s
1 Preheat oven (or toaster oven) 2 Layer bottom half with 2 slices
to 400°. Split 1 whole-wheat Canadian bacon, 1 or 2 slices Swiss
English muffin; toast directly on cheese, and 1 slice tomato; sprinkle
oven rack. Transfer to a rimmed with coarse salt and ground
baking sheet (or toaster-oven tray). pepper. Return to oven; bake until
Spread muffin halves with ˙ table- cheese has melted, about 5 min-
spoon butter. utes. Top with other muffin half.
note
Instead of butter, you can spread the
muffins with Dijon or grainy mustard;
you can also use other types of cheese,
such as provolone or cheddar.
13
sweet favorites
reader recipe This section features dishes from our
readers. We invite you to send your favorite recipes and
cooking tips for possible publication in an upcoming issue.
Mail your favorite recipes and cooking tips to Sweet Favorites, Everyday Food, MSLO, 11 West
42nd Street, New York, NY 10036. Or send e-mail to sweetfavorites @ marthastewart.com.
Please include your full name, address, and a daytime phone number. Submissions become the
property of Martha Stewart Living Omnimedia, Inc., and may be published, broadcast, edited,
or otherwise used in any of its media. Sorry, we cannot reply to or return submissions.
14
LIVE
TRIM
BLEED
TRIM
BLEED
BLEED BLEED
TRIM TRIM
,
See what you re missing. Introducing the new Brita Aquaview water filter. The ®
only filter that has a window so you can see what it takes out* of your water. And a lid,
so you don’t have to. Get proof your water is cleaner with the new Brita Aquaview filter.
(new filter)
TRIM TRIM
BLEED BLEED
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MM___ CA___ EAP___ SS___ WvR___ AC___ DC___ BE___ GP___ MM
s w e e t fav o r i t e s
A cup of freshly brewed coffee is added to the batter, but you won’t taste it in
the finished cake; the coffee is there to intensify the flavor of the chocolate.
˙ cup (1 stick) unsalted butter, Butter two 8-inch round cake pans.
cut into small pieces, Line bottom of pans with parchment-
plus more for pans paper rounds; butter parchment.
Set pans aside.
4 ounces unsweetened
chocolate, chopped 2 Heat butter and chocolate in a
bowl set over (not in) a pan of sim-
2 cups granulated sugar
mering water, stirring occasionally,
1˙ cups all-purpose flour until almost melted. Remove from
(spooned and leveled) heat; stir until completely melted.
ƒ teaspoon baking soda
3 In a medium bowl, whisk together
˙ teaspoon salt granulated sugar, flour, baking soda,
˙ cup sour cream and salt. In a large bowl, combine
sour cream and eggs; whisk in coffee.
2 large eggs
Gradually add dry ingredients then
1 cup strong coffee, cooled chocolate mixture, stirring until just
combined. Divide batter equally
for the frosting (opposite):
among prepared pans.
1 package (12 ounces)
semisweet chocolate chips 4 Place pans on same rack in oven;
16
c h o co l at e F r o st i n g
1 Make frosting: Heat chocolate
and butter in a mixer bowl set over
(not in) a pan of simmering water,
stirring occasionally, until almost
melted. Remove from heat; stir
until completely melted.
Mail your favorite recipes and cooking tips to From Your Kitchen, Everyday Food, MSLO, 11 West
42nd Street, New York, NY 10036. Or send e-mail to fromyourkitchen @ marthastewart.com.
Please include your full name, address, and a daytime phone number. Submissions become the
property of Martha Stewart Living Omnimedia, Inc., and may be published, broadcast, edited,
or otherwise used in any of its media. Sorry, we cannot reply to or return submissions.
This recipe calls for Madeira, a fortified wine from Portugal often used in cooking;
dry sherry is a good substitute, or you can use chicken broth instead.
19
20
c o o k i n g fo r o n e
The recipe can be doubled for two main courses (or four appetizer portions). Start
the meal with chips and guacamole, or finish with a lettuce and avocado salad.
p r e pa r i n g c h i l e s
A small spoon is ideal for
removing the seeds and ribs
(which provide the heat)
from jalapeños and other chiles.
22
1/2
teaspoon
ground coriander
2 cloves
garlic
minced
ground
pepper
2 boneless,
skinless
chicken
thighs
8 ounces
1 tablespoon coarse
fresh salt
lime juice
3 scallions
thinly sliced
1 small minced
jalapeño chile
ribs and seeds
removed for less 1 cup
heat, if desired tortilla chips
ADVERTISEMENT ADVERTISEMENT
GLAD presents
make-ahead meals simple recipes and timesaving tips * the right tools
Aged Parmesan adds both texture and flavor
when shaved or grated over a seasonal salad.
For peak flavor, use a sharp grater. Box shredders
Make the most of fresh, seasonal greens
with both slicing and fine grating blades offer
and fruit with a colorful salad of tangy
versatility, while microplane graters with handles
grapes, sweet pears, toasted walnuts
keep hands away from blades and are best for
tossed with a variety of fall lettuces and
small blocks of cheese.
topped with grated Parmesan.
keep it crisp
The secret to great salad is crisp, fresh greens.
Use GLAD Press’n Seal® Wrap to seal air
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Press firmly around the wedge of cheese to
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ADVERTISEMENT ADVERTISEMENT
GLAD presents
make-ahead meals simple recipes and timesaving tips * the right tools
Aged Parmesan adds both texture and flavor
when shaved or grated over a seasonal salad.
For peak flavor, use a sharp grater. Box shredders
Make the most of fresh, seasonal greens
with both slicing and fine grating blades offer
and fruit with a colorful salad of tangy
versatility, while microplane graters with handles
grapes, sweet pears, toasted walnuts
keep hands away from blades and are best for
tossed with a variety of fall lettuces and
small blocks of cheese.
topped with grated Parmesan.
keep it crisp
The secret to great salad is crisp, fresh greens.
Use GLAD Press’n Seal® Wrap to seal air
out and help keep fall’s most flavorful picks –
watercress, frisee, and radicchio – fresh.
* press firmly
Press firmly around the wedge of cheese to
form a tight seal, which helps keep air out and
freshness in. Eliminating as much air as possible
will help keep the wedge of cheese fresh.
MEDIA: everyday FOOD / single page ad / trim: 5.25” x 7.375” / safety: .375” left & right, .25” top & bottom
ISSUE: EVERYDAY FOOD APRIL 2005 EdF Template 11/02 EdF Template 11/02
GLAD MAKE AHEAD MEALS FIRST COLOR
how-to_F0905HOWAf.qxd.spec 7/14/05 11:25 PM Page 26
how-to
roasted tomato sauce Instead of
simmering them on the stove, roast
the ingredients together in the oven for
a sauce with a rich, smoky taste.
26
m a k e s 4 1/4 c u p s
prep time: 30 minutes
tota l t i m e : 1 h o u r 3 0 m i n u t e s
W H AT YO U ’ L L N E E D
■ 3 pounds tomatoes (beefsteak ■ 4 garlic cloves (peeled)
or plum) ■ ˙ teaspoon dried thyme
■ 1 medium onion, halved and ■ 2 tablespoons olive oil
sliced © inch thick ■ coarse salt and ground pepper
■ 2 carrots, sliced into ©-inch rounds
W H AT T O D O
h o w-to
roasted tomato sauce
28
zap it
in the microwave Fill a boneless turkey breast
with herbs, wrap with bacon, and cook over
vegetables. It will be ready in less than an hour.
You can replace the carrots with other vegetables, such as parsnips or turnips,
and the white potatoes with sweet potatoes.
st u f f i n g t h e b r e ast
After slicing open the turkey
breast, pat the herb mixture on top,
leaving a border; then fold over,
enclosing the stuffing completely.
31
freeze it
basil pesto This simple Italian sauce
brings summery flavor to all sorts
of dishes, including pizza and pasta.
recipes start on page 34 >>
k e e p t h e co lo r
When you plan on freezing
pesto, cook the basil
briefly in salted water before
mixing with the other
ingredients; this will help
preserve its bright color
and fresh taste.
32
Monday’s Meat Loaf Tuesday’s Nachos Wednesday’s Stir-fry Thursday’s Pizza Friday’s Tacos
freeze it
basil pesto
basil pesto
m a k e s 1 3/4 c u p s ■ prep time: 30 minutes ■ tota l t i m e : 3 0 m i n u t e s
Pesto is traditionally made with cheese, but we find it’s just as good without (and it
freezes better, too). If you like, add a bit of grated Parmesan after pesto has thawed.
f r e e z e a n d sto r e
Spoon pesto into an ice-cube tray (2 table-
spoons per cube); cover with plastic
wrap. Freeze overnight, then transfer
cubes to a resealable plastic bag; keep
up to 6 months. Defrost pesto at room
temperature, about 20 minutes (or at
30-second intervals in the microwave).
Mash with a fork before using in recipes.
34
OTHER USES
Pesto is best known ■ spread on a roasted- ■ mix with mayonnaise
in pasta dishes, but there vegetable sandwich to make a dip for
are many other ways ■ stir into vegetable soup vegetables
to use this versatile sauce. ■ stir into mashed
■ thin with water and vine-
gar for a salad dressing potatoes
pesto pizzas
serves 4
prep time: 10 minutes
tota l t i m e : 2 0 m i n u t e s
36
freeze it
basil pesto
must-have
serrated knife Although it’s commonly
known as a bread knife, this tool does a lot
more than just slice bread.
h ow i t wo r ks
The scalloped
edges of the blade
are designed to cut
through foods that
are crisp or hard
on the outside, soft
inside. Using a h ow i t ’s u s e d
sawing motion allows This knife can gently slice through soft
you to cut with vegetables and fruits, such as tomatoes
very little pressure, and peaches. It will also slice cakes
so you don’t crush and delicate pastries without tearing. You
the food. can even use it on cooked sausages.
w h at to b u y
Serrated knives
rarely, if ever, need
sharpening.
Purchase a sturdy
one with a good
handle, and it should
last for many years.
38
wine basics
wineglasses Before you pour, consider
the glasses. They can help set the mood and
enhance the taste of the wine.
traditional
Classic stemware is designed to show off
the qualities of particular wines. So bold red
wines are traditionally served in glasses
with wide bowls to allow room for their
heady aromas to collect; and white
wines are served in narrower bowls that
help concentrate their delicate scents.
For champagne, the shape of the slender
flute preserves the bubbles longer.
w h at ’ s n e w
You can now find stemless wineglasses in s e rv i n g t i p s
a variety of shapes and sizes. They’re Wine actually tastes
not only easier to store and clean (and less better when it
likely to break in the dishwasher), these has a bit of breath-
glasses are good for more casual entertain- ing room. Instead
ing. You can even use small tumblers or of pouring to the rim,
juice glasses, Italian-style. fill glasses no more
than halfway, then
c a r i n g fo r yo u r g l ass e s occasionally offer to
No matter which style you use, make sure replenish. Also, keep
the glasses are spotless. Residues from in mind the temper-
detergent or grease can affect the taste of ature of your
wine and reduce the bubbles in sparkling surroundings; if it’s
wine. Always wash your glasses well, prefer- particularly warm,
ably in hot water without detergent; then you may want to chill
let them air-dry (or use a lint-free cloth). If red wines slightly
storing the glasses in a cabinet, stand them before pouring since
upright; this will prevent odors from being they will heat up
trapped and turning stale in the bowl. a bit in the glass.
40
food facts
mozzarella Layer it on pizza and sandwiches,
add it to salads and pasta dishes, or simply enjoy this
delicate cheese on its own. see recipe, page 45 >>
regular smoked
fresh bocconcini
42
fo o d fa c t s
mozzarella
w h at i s i t ? r eg u l a r m ozz a r e l l a f r e s h m ozz a r e l l a
Mozzarella originated This style is drier and Fresh mozzarella is softer
in Italy and is now widely firmer than fresh moz- than the regular variety,
produced in the United zarella, making it good with a sweeter, more
States. Because it is not for shredding. It also has delicate flavor. It doesn’t
aged, the cheese has a a saltier taste. Because melt as easily (but still
mild flavor and a soft tex- of its melting qualities, makes a delicious pizza
ture. There are basically regular mozzarella is topping), so it’s usually
two types of mozzarella: best used on pizza and in used in salads and cold
regular (factory-made) casseroles. It comes sandwiches. Since it’s
and fresh. in several versions: whole more perishable, fresh
milk, part skim, and mozzarella is often
fat-free. For a good all- sold packed in water or
purpose cheese, use olive oil. It’s available in
part-skim mozzarella; it’s various forms, from large
lower in fat than other pieces to small, bite-size
cheeses, such as cheddar rounds (called bocconcini),
and Monterey Jack, but in specialty stores and
melts just as well. Smoked Italian markets, as well
mozzarella, which has as many supermarkets.
been processed with fla- Fresh mozzarella should
vorings, has a strong, be refrigerated in its
woodsy flavor that works original packaging and
well on sandwiches and used within two or
burgers. It is sold prepack- three days of purchase.
aged next to regular
mozzarella or sliced at
the deli counter.
44
mozzarella,
tomato, and
basil salad
serves 4
prep time: 15 minutes
tota l t i m e : 1 5 m i n u t e s
Arrange tomatoes,
mozzarella, and basil leaves
in an alternating pattern
on a large serving platter.
Sprinkle with salt and
pepper; drizzle with oil.
note
This salad is best served right
away but can be kept at room
temperature, loosely covered
with plastic wrap, for up to
2 hours. Do not refrigerate, as
this will affect the flavor
and texture of the tomatoes.
kitchen ti p
dry your own herbs When you
buy a bunch of fresh herbs and need only
a bit, here’s how to save the rest.
h ow i t’s do n e
Wrap a piece of kitchen twine around
the stems, creating a loop. Hang
the bunch, upside down, in a cool, dry
place. Most herbs will take from four
to ten days to dry. Once they’re crisp,
pick leaves from stems, and place
in a tightly sealed jar. Label and date.
Store in a cool, dark place; dried
herbs will keep for about six months.
note
Use this technique to
dry sturdy herbs,
such as rosemary, thyme,
oregano, and sage.
46
LIVE
TRIM
BLEED
TRIM
BLEED
BLEED BLEED
TRIM TRIM
LIVE LIVE
LIVE LIVE
TRIM TRIM
BLEED BLEED
BLEED
BLEED
TRIM
TRIM
LIVE
LIVE
S A N F R A N C I S C O
FILE NAME:SMOTHERED BLEED: 5.875” x 7.75” CREATIVE DIRECTOR: MIKE ANDREWS JORGE CARMONA
DIGITAL ARTIST:
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PRINT PRODUCER:
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MSL048 7/12/05 09:07 AM Page 48
spice rack
dried thyme This basic herb is commonly used to
season chicken, fish, and meat, as well as your favorite
vegetable dishes. It’s also good in soups and stews.
buying
Dried thyme is available in
leaf or ground form. To substi-
tute one for the other, use
© to ˙ teaspoon ground for each
teaspoon of thyme leaves.
using
Unless otherwise specified,
we use the leaf form in our
recipes. To distribute the flavor
evenly, crumble the leaves
with your fingers before adding
to a dish. The leaves will
soften as they cook.
sto r i n g
Store dried thyme in a tightly
sealed jar or other container,
and keep in a cool, dark spot.
When you open the jar, label
with the date; this way you’ll
know when it’s time to buy
more, usually from six months
to a year. Before using, make
sure the leaves are still fragrant
by rubbing them first (to
release their oils).
48
You’ve just found The One. Sportage is strong seats, drop-and-fold rear seats and over
and steady with an available 2.7-liter 100 cubic feet of interior space. Of course,
Stability Program for a worry- ABS on all four wheels. And with Kia’s 10-year/
Standard ESP
free ride. Also standard is a 6-speaker CD 100,000 mile warranty program, you’ll be talking
* MSRP for base model is $16,490 including freight, excluding taxes, title, license, options and retailer charges. Model shown costs extra. Actual prices set by retailer.
See retailer for limited powertrain warranty details or go to kia.com.
Scale: 1” = 1”
MSL050 7/12/05 09:14 AM Page 50
lunchbox
chopped salad
serves 1
prep time: 15 minutes
tota l t i m e : 1 5 m i n u t e s
2 whole pepperoncini
5 ounces romaine, finely
shredded (about 4 cups)
1 plum tomato, cored,
seeded, and finely diced
2 ounces sliced provolone
cheese, cut into thin strips
2 ounces thinly sliced hard
salami, cut into thin strips
2 teaspoons olive oil
2 teaspoons
red-wine vinegar
˙ teaspoon Dijon mustard
coarse salt and pepper
50
Cyan Black
Y M C K
5.625 in.
5.25 in.
4.5 in.
7.688 in.
6.625 in.
7.25 in.
Print Producer: | |
Client: | |
Legal: | |
4C_LTB
afterschoolsnk_F0905AFTAR.spec 7/19/05 11:14 PM Page 52
note
To make chunks, peel,
quarter, and core a
small pineapple (about
1 pound). Cut into
©-inch-thick slices, then
cut into ©-inch pieces.
52
*V i t a m i n a n d m i n e r a l n u t r i t i o n o f o t h e r K e l l o g g ’ s v a r i e t i e s v a r i e s .
4C_LTB
MSL054 7/12/05 08:11 AM Page 54
in season
zucchini
54
W H AT a R E t h e y ?
Zucchini have a mild, almost
sweet flavor and a tender flesh.
Unlike winter squash, zucchini
have a soft, edible skin and can
even be eaten uncooked (try
them in a salad).
h ow to b u y
Look for zucchini that are firm
and heavy for their size; the skin
should be bright green and
blemish-free. Because they are
harvested earlier, smaller
squash are more tender than
larger ones and have thinner
skins; choose squash that are
less than eight inches long.
h ow to sto r e
Refrigerate zucchini in a plastic
bag for up to four days; do not
wash until ready to use.
h ow to p r e pa r e
Depending on the cooking
method that is used, zucchini
may be sliced, cut into small
pieces, or even shredded. To
coarsely grate, use the large
holes of a box grater.
in season
zucchini
note
This dish is quick to prepare, but
you can reduce the time even
more by cutting the vegetables
a day ahead; refrigerate in an
airtight container, and proceed
when the rest of the meal is
almost ready.
56
roasted salmon
with zucchini,
lemon, and dill
serves 4
prep time: 20 minutes
tota l t i m e : 3 5 m i n u t e s
note
Besides flavoring the salmon
and zucchini while cooking, the
roasted lemon wedges can be
squeezed over the fish at the table.
in season
zucchini
zucchini-scallion
fritters
see recipe, page 60 >>
h ot o r co l d
A cup of this soup is deli-
cious, served either way.
To chill quickly, place soup
in a bowl, and set in
an ice-water bath, stirring
frequently until cool.
curried
zucchini soup
see recipe, page 60 >>
59
in season
zucchini
3 Heat oil in a large skillet over 2 Add zucchini, potato, and 4 cups
medium heat. Cook fritters in two water. Bring to a boil; reduce
batches: Drop six mounds of heat, and simmer until vegetables
batter (2 tablespoons each) into are tender, 10 to 15 minutes.
skillet; flatten slightly. Cook, 3 In batches, purée soup in a blender
turning once, until browned, 4 to 6 (do not fill more than halfway)
minutes. Transfer to a paper- until smooth; serve immediately,
towel-lined plate; sprinkle with salt. or let cool, and refrigerate in
Repeat with remaining batter. an airtight container until chilled.
Serve immediately, with sour cream. Garnish with toasted almonds.
60
note
The bread is delicious
on its own, or spread with
creamy ricotta cheese.
Try toasting the slices.
in season
zucchini
zucchini-parmesan loaf
serves 8 ■ prep time: 15 minutes ■ tota l t i m e : 2 h o u r s
W H AT YO U’L L N E E D
■ π cup olive oil, plus more for pan ■ 1 cup grated Parmesan cheese
■ 2 cups all-purpose flour (spooned (about 4 ounces)
and leveled), plus more for pan ■ 2 teaspoons baking powder
■ π cup milk ■ coarse salt and ground pepper
■ 2 large eggs ■ ˙ pound zucchini (about
1 medium), coarsely grated
w h at t o d o
63
COOK’S GUIDE
notes Dry measuring spoons and cups
help ensure that your recipes will come out
just right, especially when baking.
W h at to b u y D ry M e as u r e Eq u i va l e n ts
Measuring spoons can be made of
metal (stainless steel or aluminum) 1˙ teaspoons ˙ tablespoon
or plastic. Stainless steel ones 3 teaspoons 1 tablespoon
generally last the longest. Those
with deep bowls help prevent ∆ cup 2 tablespoons
spilling. Measuring spoons are sold
© cup 4 tablespoons
in sets, usually with the following
measures: 1 tablespoon, 1 teaspoon, π cup 5 tablespoons
˙ teaspoon, © teaspoon, and +1 teaspoon
sometimes ∆ teaspoon.
˙ cup 8 tablespoons
H OW To U s e ® cup 10 tablespoons
Scoop up (or pour in) dry ingredi- +2 teaspoons
ents, and level with a straight edge.
You can also use these spoons ƒ cup 12 tablespoons
to measure liquids; fill them over 1 cup 16 tablespoons
a small bowl or cup instead of
the bowl containing the other ingre-
dients, in case of spills.
note
Before you begin, read the
recipe through to see if you
will need to measure both
liquid and dry ingredients with
spoons. If so, measure dry
ingredients first. This way, you
won’t have to wash and dry
the spoons after each measure.
64
LIVE
TRIM
BLEED
TRIM
BLEED
BLEED BLEED
TRIM TRIM
LIVE Custom fit, to seal air out and freshness in. LIVE
TRIM TRIM
BLEED BLEED
BLEED
BLEED
TRIM
TRIM
LIVE
LIVE
S A N F R A N C I S C O
Made in U.S.A.
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cook’s guide
W h at to b u y
Dry measure cups are usually
made of metal, but you can also
find plastic and ceramic ones.
Look for cups that sit perfectly
flat and have sturdy, comfort-
able handles. Nested sets often
contain the following measures:
1 cup, ˙ cup, π cup, © cup, and
sometimes ∆ cup. You can also
find 2-cup measures, which are
particularly helpful for baking.
W h at to M e as u r e h ow To M e as u r e F lo u r
For baking recipes, always Lightly spoon the flour into a
measure dry ingredients, includ- dry measure cup (instead of
ing flour, sugar, cornmeal, and dipping the cup into flour); don’t
nuts, with these cups. They are pack or tap the cup, or you
also good for measuring rice, will end up using too much flour.
cheese, vegetables, herbs and Then sweep the flat side
semisolid ingredients such of a knife, or any straight edge,
as shortening. Do not use them across the top to level (you
to measure liquids. can save the excess by sweep-
ing it back into the canister).
Unless specified in the recipe,
the flour does not need to be
sifted before measuring.
dinner
together
With some simple substitutions,
you can cook something
for everyone at dinnertime.
sloppy joes
creamy pasta
with peas
68
sloppy joes
see recipe, page 70 >>
quick pickled
cucumbers
see recipe, page 107
d i n n e r to g e t h e r
Save the scraps from the cut buns to make homemade croutons or breadcrumbs.
mini buns
Children will handle these
tiny buns easily; cut them out
from regular buns with a
round biscuit or cookie cutter.
70
e x t r a f l avo r
Fresh cilantro, pickled
jalapeños, and sliced
avocado give Sloppy Joes
a Southwestern accent.
steamed broccoli
with lime dressing
see recipe, page 104
d i n n e r to g e t h e r
Let the kids dip the shrimp in their favorite sweet-and-sour sauce, and make
a spicier curry sauce for the adults. Cook rice for everyone.
73
d i n n e r to g e t h e r
The bowties (farfalle) are always popular with kids, but you could use other short
pasta shapes in this recipe, such as fusilli, orecchiette, or penne.
a d u lt a d d i t i o n s
Peppery arugula and toasted pine nuts
add grown-up flavors to a kid-friendly
pasta dish. Before using, be sure to wash
the arugula well in several changes
of cold water to remove all the grit, then
pat dry with paper towels.
74
d i n n e r to g e t h e r
sautéed zucchini,
peppers, and tomatoes
see recipe, page 56
breaded chicken
cutlets
see recipe, page 79 >>
76
d i n n e r to g e t h e r
b r e a d i n g t h e c u t l e ts
1 Working with one at a time,
dredge cutlets in the flour
2
to coat completely, then shake
off excess flour.
breaded chicken
cutlets << see photo, page 76
serves 4
prep time: 25 minutes
tota l t i m e : 2 5 m i n u t e s
© cup ketchup
© cup mayonnaise
© cup all-purpose flour
coarse salt and pepper
1 large egg
˙ cup plain dried breadcrumbs
8 chicken cutlets (1˙ pounds)
4 tablespoons olive oil
Olive Relish (right)
79
great
grains Wholesome grains aren’t just
for sides; bring them front
and center in these main dishes.
barley risotto
with corn and basil
pork chops
with bulgur stuffing
80
warm quinoa,
spinach, and
shiitake salad
see recipe, page 82 >>
g r e at g r a i n s
The quinoa adds protein as well as a chewy texture to this meatless main dish.
cleaning mushrooms
Do not soak shiitakes in water because
they will become spongy. Instead, wipe
the caps clean with a damp paper
towel after trimming away the stems.
82
note
The heat of the cooked
quinoa and mushrooms
helps wilt the spinach; the
dressing and feta pulls
this warm salad together.
1
2
storing grains
Because whole grains contain
oil, they will spoil more quickly
than refined ones. It’s a
4
good idea to buy them in small
amounts and to replenish
as needed. To keep them fresh,
store whole grains in tightly
sealed containers (not metal)
in a cool, dry spot, and use
within three to four months.
g r e at g r a i n s
four grains
1 barley
One of the oldest culti-
vated grains, barley comes
in several different forms.
The most common is
pearl (or pearled) barley.
Although it has been
hulled, losing some of its
B vitamins, it is still 3 b r ow n rice
rich in soluble fiber. Barley Unlike white rice, brown
2 b u lg u r w h e at soaks up liquid readily, so rice has not been stripped
This Middle Eastern sta- if you make a dish ahead of the bran and germ,
ple is made by steaming, of time and store it in making it higher in B vita-
drying, and crushing the refrigerator, you may mins and a better source
wheat kernels (but is not need to add a bit more of fiber. The bran gives
the same as cracked liquid before reheating. brown rice its tan color,
wheat). Because it is min- The taste is nutty but nutty taste, and chewy
imally processed, bulgur delicate, and this grain texture. It can be used
retains most of its nutri- has the tendency to instead of white rice in
ents, remaining high in take on the flavor of the most cases but will take
protein, iron, magnesium, other ingredients it’s longer to cook. You can
and potassium. And cooked with. Barley can reduce the cooking time
although it can be cooked, be used to make risottos by soaking it in cold
bulgur is usually pre- that are as creamy as water for several hours
pared by a quick soaking those made with rice. It is (or overnight) before
in boiling water. This often used in pilafs, too. draining and cooking.
grain is commonly used to
make salads (it’s the key 4 q u i n oa
ingredient in tabbouleh) This ancient grain (pronounced KEEN -wah), which is
and pilafs and can replace the seed of the quinoa plant, is one of the most
rice in stuffings and nutritious. Besides being rich in iron, calcium, B vitamins,
soups. Its tender, chewy and vitamin E, it is an excellent source of protein,
texture makes bulgur a providing all the essential amino acids usually found
good alternative to only in animal proteins. The tiny seeds become light
meat in chili and other and fluffy as they expand to four times their original
stews, or when making size during cooking, so a little goes a long way.
vegetarian burgers. It is Quinoa is also quick and easy to prepare, taking less
available in coarse, time than long-grain rice. And it’s just as versatile as
medium, and fine grains. rice. Try it in soups, salads, stuffings, and baked goods.
85
g r e at g r a i n s
To save some time later, cover the brown rice with water in the morning, and let it
soak all day; this will reduce the cooking time by about twenty minutes.
r oast e d r e d p e p p e r s
Whether packed in oil or water,
roasted peppers should
be drained well before using.
87
g r e at g r a i n s
Risotto is typically made with Arborio rice, but pearl barley is a good substitute; it
produces a dish that is similar in texture but with a nuttier taste and more fiber.
88
g r e at g r a i n s
W H AT YO U ’ L L N E E D
■ ® cup bulgur wheat ■ © cup sliced almonds
■ © cup dried apricots, chopped ■ 2 scallions, thinly sliced
■ 1 large egg ■ 4 boneless center-cut pork chops
■ ˙ teaspoon ground cumin (each 8 ounces and 1 inch thick)
■ ˙ teaspoon ground ginger ■ 1 tablespoon olive oil
■ coarse salt and ground pepper ■ chutney (optional)
W H AT T O D O
91
sunday
dinner Late-summer vegetables and a
flaky pastry topping make this
potpie a fresh, light-tasting meal.
boston lettuce
with shaved parmesan ✱
lemon pudding
92
s u n day d i n n e r
p r e pa r i n g p u f f past ry to p p i n g
Unfold 1 thawed sheet (half of a 17.3-ounce
box) frozen puff pastry; roll out on a
lightly floured surface until about 11 by 15
inches and ∆ inch thick. Score with a
sharp paring knife in several places. Transfer
to a baking sheet; refrigerate at least
30 minutes (and up to 3 hours).
94
the plan
SHOPPING LIST
chicken potpie Boston lettuce
1 box (17.3 ounces) with shaved Parmesan
frozen puff pastry red-wine vinegar
butter Dijon mustard
1 cup heavy cream olive oil
1 large onion 1˙ pounds
5 medium carrots Boston lettuce
1˙ pounds green beans 2 ounces
Parmesan cheese
1 pound yellow squash
all-purpose flour lemon pudding
dried tarragon sugar
dry white wine cornstarch
roasted chicken 6 lemons
4 to 4˙ pounds (total) 6 large eggs
chicken thighs and legs 1 quart milk
1 bunch fresh tarragon 1 cup heavy cream
s u n day d i n n e r
To save time, you can buy rotisserie chicken (about three pounds) for this recipe.
Remove the skin before shredding the meat; you should have about six cups meat.
Puff Pastry Topping (page 94) 1 Preheat oven to 400°. Prepare Puff
96
note
Tarragon is often used to
add flavor to chicken. Once
the chicken has cooled,
discard the tarragon sprigs
before shredding the meat.
roasted chicken
serves 8 ■ prep time: 20 minutes ■ tota l t i m e : 1 h o u r
s u n day d i n n e r
boston lettuce
with shaved
parmesan
serves 8
prep time: 15 minutes
tota l t i m e : 1 5 m i n u t e s
2 tablespoons
red-wine vinegar
1 tablespoon Dijon mustard
2 tablespoons olive oil
coarse salt
and ground pepper
1˙ pounds (4 heads) Boston
lettuce, torn into pieces
1 cup shaved Parmesan
cheese (2 ounces)
note
Use a sturdy vegetable
peeler (a wide harp-shape one
works best) to shave the
Parmesan into long pieces.
99
s u n day d i n n e r
1/3
cup
cornstarch
1 cup plus
2 tablespoons
sugar
1 tablespoon
finely grated
lemon zest
plus more for
garnish
(optional)
6 large
egg yolks
1 cup fresh
lemon juice
lemon pudding
serves 8 ■ prep time: 30 minutes ■ tota l t i m e : 2 h o u r s
100
on the
side It doesn’t take much to
transform everyday
vegetables into dishes the
whole family will love.
Steamed broccoli
with lime dressing ✱
corn cobs with cheddar butter
orange-glazed carrots
102
steamed broccoli
with lime dressing
see recipe, page 104 >>
steamed broccoli
with lime dressing
<< see photo, page 103
serves 4
prep time: 15 minutes
tota l t i m e : 1 5 m i n u t e s
1© pounds broccoli
(1 large bunch)
1 tablespoon fresh lime juice
p r e pa r i n g b r o cco l i
1 Cut off and discard tough ends ˙ teaspoon
of stalks, leaving about 2 inches toasted sesame oil
attached to the florets.
coarse salt
2 Using a paring knife, cut broc-
coli lengthwise into pieces. 1 Prepare broccoli (left). In a large
3 With a sturdy vegetable peeler pot fitted with a steamer basket,
(or sharp knife), peel away the bring 1 inch of water to a boil. Add
tough outer layer from the stalks. broccoli pieces in a single layer.
Cover, and steam until tender, about
5 minutes.
on the side
105
on the side
orange-glazed
carrots
serves 4
prep time: 25 minutes
tota l t i m e : 2 5 m i n u t e s
quick pickled
cucumbers
serves 4
prep time: 10 minutes
tota l t i m e : 1 0 m i n u t e s
1 English cucumber
1 tablespoon distilled
white vinegar
2 teaspoons sugar
2 teaspoons
chopped fresh dill
coarse salt
107
skillet
desserts
These homey sweets don’t
require fancy equipment;
a sturdy pan will do.
sautéed peaches
chocolate-pecan pancakes
108
skillet desserts
You can substitute an equal amount of fresh blueberries for the blackberries; be sure
to rinse and dry them thoroughly before scattering over the batter.
co r n m e a l
Yellow cornmeal produces
a dessert that has a rich,
golden color, but you could
use white cornmeal instead.
110
sautéed peaches
serves 4
prep time: 10 minutes
tota l t i m e : 1 0 m i n u t e s
skillet desserts
W H AT YO U ’ L L N E E D
■ 1 cup all-purpose flour ■ 4 tablespoons unsalted butter,
(spooned and leveled) melted
■ π cup granulated sugar ■ 1 teaspoon vanilla extract
■ π cup Dutch-process ■ ˙ cup mini chocolate chips
cocoa powder ■ © cup chopped pecans
■ 1˙ teaspoons baking powder ■ 4 tablespoons vegetable oil
■ © teaspoon salt ■ confectioners’ sugar (optional)
■ 1 cup milk ■ hot fudge sauce (optional)
■ 1 large egg
113
ass e m b l i n g t h e ta r t
Press the softened butter
evenly into the bottom of the
skillet, then sprinkle with
the sugar. Arrange apple
wedges in a circle around
edge, then fill in the center
with remaining wedges.
skillet desserts
115
skillet desserts
pie dough
makes 1 crust ■ prep time: 20 minutes ■ total time: 1 hour 20 minutes
1/2 teaspoon
sugar
116
W H AT YO U ’ L L N E E D
■ all-purpose flour, for dusting ■ ˙ cup sugar
■ Pie Dough (opposite) ■ 6 Rome Beauty or McIntosh
or 1 unbaked store-bought apples (about 2ƒ pounds),
refrigerated pie crust peeled, cored, and each cut
(7˙ ounces) into 8 wedges
■ 6 tablespoons unsalted
butter, room temperature
HOW TO MAKE IT
1 Preheat oven to 425°. On a 3 Transfer to oven; cook until
floured work surface, roll out Pie apples have softened, about 30
Dough to a ∆-inch thickness minutes. Carefully place dough
(or unfold store-bought dough). round on top; bake until golden
Invert a 9-inch plate on top of brown, about 15 minutes more.
dough; trim dough around plate
with a sharp paring knife to form 4 Let cool, about 20 minutes.
a round (discard scraps, or save Run a knife around edge of
for another use). Refrigerate skillet; invert tart onto a serving
until needed. platter. Replace any apples
that may have stuck to bottom
2 Assemble tart in a 10-inch of skillet; drizzle with any
cast-iron skillet (page 114). Place remaining pan juices. Serve warm
skillet over medium heat, and or at room temperature.
cook until sugar mixture is light
amber in color and bubbly,
8 to 10 minutes (syrup might
brown unevenly).
118
w h at i s i t ? h ow to sto r e i t
Prepared chutney is a cooked Unopened jars can be kept
blend of fruit, vinegar, sugar, in the pantry indefinitely. Once
herbs and spices, and some- opened, keep the jars in the
times chiles. It’s available refrigerator for up to a year.
in many different flavors; the ways to u s e i t
most common, and the one Similar to salsa, chutney can be
used in our recipes, is a mildly used both at the table and
spicy chutney made with in the kitchen. Besides being a
mango and ginger, often labeled traditional accompaniment for
Major Grey’s. curries, chutney can be served
w h e r e to f i n d i t alongside many other foods.
Originally from India, chutney The sweet-sour taste is a partic-
is now also produced in the ularly good match for grilled or
United States. Most grocery roasted pork or chicken. Chutney
stores carry at least one is also a quick way to flavor
or two types, usually next to other spreads and sauces.
mustards and other condi-
ments. Specialty markets will
offer even more variety.
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h av e yo u t r i e d ?
mango chutney
You will need twelve metal or wooden skewers for this dish; soak wooden skewers
thoroughly in water before using to prevent them from scorching on the grill.
note
The peanut-chutney sauce can
be refrigerated in a covered
container for up to a week. If you
like, double the recipe, and
serve the extra with grilled pork
or as a dipping sauce for shrimp.
123
h av e yo u t r i e d ?
mango chutney
chutney
mayonnaise
In a food processor, combine
1 cup light mayonnaise, © cup
mango chutney, 1 teaspoon
curry powder (preferably Madras),
and 1 teaspoon fresh lime juice;
season with © teaspoon coarse
salt and a pinch of ground
pepper. Process until smooth.
chutney
mustard
In a food processor, combine
˙ cup mango chutney
and ˙ cup Dijon mustard;
process until smooth.
note
Each of these spreads can be
refrigerated in an airtight
container for up to two weeks.
You may need to stir a bit
before using.
124
bacon-cheddar melts
with chutney mustard
see recipe, page 126 >>
h av e yo u t r i e d ?
mango chutney
126
SERVING IDEAS
Now that you’ve ■ stirred into dressing ■ mixed with yogurt
got a jarful, here are for chicken salad to make a dip for
some more ways ■ spread on a vegetables
to use this chutney: roast beef sandwich ■ spread on crackers
■ dolloped on with goat cheese
a turkey burger ■ served with
■ used as a glaze grilled chicken
for pork tenderloin sausages and
or chops pita bread (below)
nutritional index
This index includes counts for calories, fat, protein, carbohydrates, and fiber
for every recipe in the issue and will help you plan your daily menus.
Almond Graham Squares 136 Caramelized Apple Tart 117 Chopped Salad 50
per square: 183 calories; per serving: 350 calories; ✱ per serving: 413 calories;
9.3 grams fat; 5 grams protein; 20.2 grams fat; 2.5 grams protein; 29.8 grams fat; 25.9 grams protein;
21.9 grams carbohydrates; 42 grams carbohydrates; 11 grams carbohydrates;
1.6 grams fiber 3 grams fiber 3.8 grams fiber
128
orange-glazed carrots
see recipe, page 106
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everyday pantry
Making the dishes in this issue is even easier when you keep these ingredients on hand.
Once you’ve chosen a recipe, stop by the market to pick up the fresh ingredients.
130
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★ 15 Unique Blends
★ Pizza & Pasta Magic™ Food Beverages Gifts iver
9-DayDelble
y
cookie jar
almond graham squares
makes 16 ■ prep time: 10 minutes ■ tota l t i m e : 2 h o u r s
1 Preheat oven to 350°. Line the bottom and sides of an 8-inch square
baking pan with foil; coat with nonstick cooking spray. 2 In a medium bowl,
combine 1˙ cups graham cracker crumbs, 1 can (14 ounces) sweetened
condensed milk, and © teaspoon salt; stir until moistened. Stir in 1˙ cups
sliced almonds. 3 Spread mixture evenly in prepared pan (if mixture is very
sticky, pat in with moistened fingers). Sprinkle with another ˙ cup sliced
almonds, patting in gently. 4 Bake until golden and a toothpick inserted in the
center comes out clean, 35 to 40 minutes. Cool completely in pan. 5 Remove
from pan; peel off foil, and cut into 16 squares with a serrated knife. Squares
will keep, in an airtight container at room temperature, for 4 to 5 days.
136
5.25 in.
4.75 in.
7.375 in.
6.875 in.
The chocolate
lover in you will
have already torn
it to shreds.
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