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(Coobook - EnG) - Everyday.food.Sep

(Coobook - EnG) - Everyday.food.Sep

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Published by: Luísa Custódio on Dec 01, 2010
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12/05/2014

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text

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serves 4

prep time: 10 minutes

total time: 20 minutes

1Preheat oven to450°.Spread
©cup(two cubes) defrosted
Basil Pesto(page34)on each
of two8-inch precooked
store-bought pizza crusts.

2Layer each crust with 1 sliced
plum tomato;sprinkle with
2 ounces grated mozzarella cheese.
(Or,layer with just cheese,using
3ounces thinly sliced fresh
mozzarella.)Season with coarse
saltand ground pepper.

3Transfer to a baking sheet; bake
until cheese has melted and crust
is golden brown,about10minutes.
Slice,and serve immediately.

per serving: 205 calories; 13.2 grams fat;
6.9 grams protein; 18 grams carbohydrates;
1 gram fiber

freezeit_F0905FRZAf.qxd.SPEC 7/12/05 07:37 PM Page 36

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1Place chicken breasts
between two pieces
of plastic wrap.With a
meat mallet or heavy
skillet,pound chicken to
an evenƒ-inch thick-
ness.Season with salt
and pepper.

2Heat the oil in a large
nonstick skillet;cook
the chicken until golden
brown and cooked
through,3to4minutes
per side.Slice each
piece across the grain
into4or5strips;
cover to keep warm.

chicken fettuccine with
pesto cream sauce

serves 4 ■

prep time: 30 minutes ■

total time: 30 minutes

3Meanwhile,cook pasta
according to package
instructions.Reserve©
cup cooking water.Drain
pasta and return to pot.

4In a small saucepan,
heat pesto over low until
liquefied.Stir in cream;
heatuntilwarm.Toss
pasta with reserved cook-
ing water and half
the sauce.Divide among
shallow bowls;top
with chicken.Drizzle with
remaining sauce.

3 boneless, skinless
chicken breast halves
(6to8ounces each)

coarse salt
and ground pepper

1 tablespoon olive oil

˙ pound fettuccine

4 cubes frozen pesto
(˙cup)

© cup heavy cream

freeze it

basil pesto

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must-have

serrated knifeAlthough it’s commonly
known as a bread knife,this tool does a lot
more than just slice bread.

how it works

The scalloped
edges of the blade
are designed to cut
through foods that
are crisp or hard
on the outside,soft
inside.Using a
sawing motion allows
you to cut with
very little pressure,
so you don’t crush
the food.

what to buy

Serrated knives
rarely,if ever,need
sharpening.
Purchase a sturdy
one with a good
handle,and it should
last for many years.

how it’s used

This knife can gently slice through soft
vegetables and fruits,such as tomatoes
and peaches. It will also slice cakes
and delicate pastries without tearing.You
can even use it on cooked sausages.

must-have_F0905MUSAf.qxd.spec 8/5/05 12:22 AM Page 38

©2005 Eden Foods, Inc.

•Caribbean Black Beans &Rice
•Green Lentils & Rice
•Pinto Beans & Rice
•Cajun Small Red Beans & Rice
•Kidney Beans & Rice
•Garbanzo Beans & Rice

Just Heat, Stir andServe

Eden Foods, Inc. Clinton, Michigan888 424-EDEN

800 recipes: www.edenfoods.com

Somade from scratch deliciousyou
won’t believe it’s from a can.
Add salad or veggies for a
healthy, happy meal.

(It’s OK to hide the can.)

03053RiceBeans5.25x7.375 6/23/05 5:21 PM Page 1

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wine basics

wineglassesBefore you pour,consider
the glasses.They can help set the mood and
enhance the taste of the wine.

serving tips

Wine actually tastes
better when it
has a bit of breath-
ing room.Instead
of pouring to the rim,
fill glasses no more
than halfway,then
occasionally offer to
replenish.Also,keep
in mind the temper-
ature of your
surroundings; if it’s
particularly warm,
you may want to chill
red wines slightly
before pouring since
they will heat up
a bit in the glass.

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.

what’s new

You can now find stemless wineglasses in
a variety of shapes and sizes. They’re
not only easier to store and clean(and less
likely to break in the dishwasher),these
glasses are good for more casual entertain-
ing.You can even use small tumblers or
juice glasses, Italian-style.

caring for your glasses

No matter which style you use,make sure
the glasses are spotless.Residues from
detergent or grease can affect the taste of
wine and reduce the bubbles in sparkling
wine.Always wash your glasses well,prefer-
ably in hot water without detergent; then
let them air-dry(or use a lint-free cloth).If
storing the glasses in a cabinet, stand them

upright;this will prevent odors from being

trapped and turning stale in the bowl.

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food facts

mozzarellaLayer 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

bocconcini

fresh

foodfacts_F0905FACAf.qxd.spec 7/18/05 08:04 PM Page 42

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what is it?

Mozzarella originated
in Italy and is now widely
produced in the United
States.Because it is not
aged,the cheese has a
mild flavor and a soft tex-
ture.There are basically
two types of mozzarella:
regular(factory-made)
and fresh.

food facts

mozzarella

regular mozzarella

This style is drier and
firmer than fresh moz-
zarella,making it good
for shredding.It also has
a saltier taste.Because
of its melting qualities,
regular mozzarella is
best used on pizza and in
casseroles.It comes
in several versions:whole
milk,part skim,and
fat-free.For a good all-
purpose cheese,use
part-skim mozzarella;it’s
lower in fat than other
cheeses,such as cheddar
and Monterey Jack, but
melts just as well.Smoked
mozzarella,which has
been processed with fla-
vorings,has a strong,
woodsyflavor that works
well on sandwiches and
burgers.It is sold prepack-
aged next to regular
mozzarellaor sliced at
the deli counter.

fresh mozzarella

Fresh mozzarella is softer
than the regular variety,
with a sweeter,more
delicate flavor.It doesn’t
melt as easily(but still
makes a delicious pizza
topping),so it’s usually
used in salads and cold
sandwiches.Since it’s
more perishable,fresh
mozzarella is often
sold packed in water or
olive oil.It’s available in
various forms,from large
pieces to small,bite-size
rounds(called bocconcini),
in specialty stores and
Italian markets,as well
as many supermarkets.
Fresh mozzarella should
be refrigerated in its
original packaging and
used within two or
three days of purchase.

MM

foodfacts_F0905FACAf.qxd.spec 7/18/05 08:05 PM Page 44

mozzarella,
tomato,and
basil salad

serves 4

prep time: 15 minutes

total time: 15 minutes

1 pound plum,beefsteak,
or cherry tomatoes
(or a combination),cored
and sliced©inch thick

ƒ pound fresh
mozzarella,sliced
©inch thick

ƒ cup fresh basil leaves

coarse salt
and ground pepper

2 tablespoons olive oil,
preferably extra-virgin

Arrange tomatoes,
mozzarella,and basil leaves
in an alternating pattern
on a large serving platter.
Sprinkle with salt and
pepper;drizzle with oil.

✱per serving: 322 calories;
25 grams fat; 22.2 grams protein;
7.8 grams carbohydrates;
1.7 grams fiber

note

This salad is best served right
away but can be kept at room
temperature,loosely covered
with plastic wrap,for up to
2hours.Do not refrigerate,as
this will affect the flavor
and texture of the tomatoes.

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kitchen tip

dry your own herbsWhen you
buy a bunch of fresh herbs and need only
a bit,here’s how to save the rest.

how it’s done

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.

kitchentip_F0905TIPAR.qxd.spec 7/19/05 10:36 PM Page 46

BLEED

TRIM

TRIM

LIVE

BLEED

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B
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LIVE

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BLEED

LIVE

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BLEED

FILE NAME: SMOTHERED

DATE:06.03.05

PRODUCT:KC MASTERPIECE BBQ

JOB NUMBER:CLX_KCM_P50041AJD

UNIT: READERS DIGEST FULL PAGE

BLEED:5.875” x 7.75”

TRIM:5”x 7.25”

SAFETY:4.312”x 6.5”

FONT_HL:

FONT_BC:TRADE GOTHIC 4.25 PT

CREATIVE DIRECTOR:MIKE ANDREWS

ART DIRECTOR:CATHY VAN NOLAND

COPYWRITER:JIM BOSILJEVAC

CHIEF CREATIVE OFFFICER:LISA BENNETT

HEAD OF ART:DUSTIN SMITH

DIGITAL ARTIST:JORGE CARMONA

PRINT PRODUCER:ISSY PENAFLOR

ACCT MANAGEMENT:ERICA BENKE

SAN FRANCISCO

© 2005 The HV Food Products Company.

B
L
E
E
D

GCIU

M

ade in U.S.A.

Local 583

UNION

LABEL

43136

DDB

A

6.3.05

1

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spice rack

dried thymeThis 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

toa dish.The leaves will
soften as they cook.

storing

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
toa year.Before using,make
sure the leaves are still fragrant
by rubbing them first(to
release their oils).

MSL048 7/12/05 09:07 AM Page 48

You’ve just found The One. Sportage is strong

and steady with an available 2.7-liter

V6 engine, electronic-control on-

demand 4WD, standard TCS —

Kia’s Traction Control System

andESP — Kia’s Electronic

StabilityProgram for a worry-

freeride.Alsostandardisa6-speakerCD

sound system, 8-way adjustable front

seats,drop-and-foldrearseatsandover

100cubicfeetofinteriorspace.Ofcourse,

Sportage includes advanced safetyfeatures like

6 airbags, including side

curtain airbags and

discbrakeswith

ABS on all four wheels. And with Kia’s 10-year/

100,000 mile warranty program, you’ll be talking

long-term relationship. KiaSportage.com

Client: Kia Motors
Job Name: Sportage Print

Version: Attractive

Size: E, Bleed
Job #: KMD-STG-P5-1201 REV 1

Project Mgr: Nita Smith

Ph: 310-445-5244

Production Mgr: Marissa Galang

Ph: 310-445-5273

Mechanical Size (Live): 5”W x 7.125”H
Mechanical Size (Trim): 5.25”W x 7.375”H
Mechanical Size (Bleed): 5.5”W x 7.625”H

Scale: 1” = 1”

11755 Wilshire Blvd. Suite 2000
Los Angeles, CA90025 dngla.com

davidandgoliath

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.

*

STARTINGAROUND $16,000*

REINTRODUCING THE KIA

Standard ESP

50

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lunchbox

chopped salad

serves 1

prep time: 15 minutes

total time: 15 minutes

2whole pepperoncini

5ounces romaine,finely
shredded(about4cups)

1plum tomato,cored,
seeded,and finely diced

2ounces sliced provolone
cheese,cut into thin strips

2ounces thinly sliced hard
salami,cut into thin strips

2teaspoons olive oil

2teaspoons
red-wine vinegar

˙teaspoon Dijon mustard

coarse salt and pepper

1Stem and thinly slice1pepper-
oncini; in an airtight container,mix
with lettuce,tomato,cheese,
salami,and whole pepperoncini.

2In a small bowl,whisk oil,vinegar,
mustard,and a pinch each of salt
and pepper;transfer toa small con-
tainer.Refrigerate both containers,
covered,up to overnight.Toss just
before serving.

✱per serving: 413 calories; 29.8 grams fat;
25.9 grams protein; 11 grams carbohydrates;
3.8 grams fiber

MSL050 7/12/05 09:14 AM Page 50

CAMPBELL MITHUN – PRODUCTION DATA

PUBLICATION CONFIRMATION

Client Name: Insterstate Bakerys
Media: 4C-Conusmer Digest

Ad Number/Code: IBBAKC6207D
Revision Number: 3

Ad Caption/Title: “Your favorite corner bak-

ery”

Publications: Everyday Foods

1st

Insert/Issue Date: July/August 2005

MECHANICAL INFORMATION

Mechanical Dimensions: in decimal inches
Bleed: 5.625" x 7.688"
Trim / Non-Bleed: 5.25" x 7.25"
Ad Live: 4.5" x 6.625"
Final Production Size: 5.25" x 7.25"
Image Usage: Buyout
End Date: NA
Notes: Ver. D

STUDIO INFORMATION
drStudio Location: Mpls Prepress
Agency Job #: IBBAKC6207
Digital Resources #: P00043686

drArtist Entries:

5/10/05 ru/tf; 5/12/05 ru

AGENCY CREDITS

Exec Creative Director: Rick Gibson
Creative Director:
Art Director: Gary Carter
Copywriter: Bryon DeYoung
Print Producer: Vivian Langsdorf

APPROVAL SIGN OFF

Initials

Date

Time

drStudio:

| TIME/DATE STAMP REQUIRED

Print Admin:

|

|

Proof Cycle 1:

|

|

Proof Cycle 2:

|

|

Art Director:

|

|

Copywriter:

|

|

Creative Director:

|

|

Account Group:

|

|

Print Producer:

|

|

Client:

|

|

Legal:

|

|

AUTOMATED INFORMATION

Document Filename: 43686_D.indd
Print Scale:100%
Print/Export Time:
5/12/05 9:10 AM
Colors Used:

Process Cyan, Process Magenta, Process Yellow, Process Black
Document Path: Prepress1:Interstate Bakeries:05 May 05:IB BAKC6207P00043686PR
E:43686_D Folder:43686_D.indd
Font Family: Cleanhouse (Regular; Type 1), Adobe Garamond (Regular; Type 1)
Link Name: Bakers Inn cm0033-enhancedC.psd (Up to Date; 131.9MB; CMYK; 629
ppi), bagEnlargeFPO.psd (Up to Date; 53.3MB; CMYK; 1272 ppi)

4C_LTB

4.5 in.

6.625 in.

5.25 in.

7.25 in.

5.625 in.

7.688 in.

Magenta

Cyan

Black

Yellow

OP

LS

DS

D

1 2 3 4 5 95 96 97 98 99 10 20 30 40 50 60 70 80 90 100

Y

M

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K

File Path: Other Clients HIRES:021223 Campbell Mithun:Assembly:~eps:021223B Campbell Mithun
User:465

Computer:Assembly 14

Date:05/16/05 - 06:08 PM

Print Scale: 100%

Handling#:7

Enjoy all our hearty varieties, most a
good source of whole grains. Baker’s Inn.
The closest bread to the corner bakery.

Your favorite corner bakery breads
are now as close as the bread aisle.

©2005 Baker’s Inn Quality Baked Goods, LLC

52

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after-school snack

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