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oest-ever

bluebery desserts
.,

oak
~'

able si' es .
:

- rlbs ln your a kya d

oak knife

t

buy

I

[Ji '7


U E/JI LY ,2'00'8 ISSUE 93' ..
'.
'.'

BONUS 26a

FOlO,OUT'

Le:al"n'whb::h steaks to buy and how ,to.. c.I01ok"tli:e,1l1

Cuide to ~O:re,at Steaks Tor the .Grill '....
.

. 2"'2"","','

,

Ba'urbof,l &." ,Stown

Su-g;ar M,arina'te~dFlank St:eaK 'THE COVER

ON

72

Peach .& BIJ.:leberF}!Crisp witll~:r,e,c~~t1 Toppin;g,

.----=--=___

___..'The Taunton P:ress I fttt
roS·pi:lItEiOh
r

llal1d~~,dnjj,\li1'lWf,l'

Web sile: www.finecooking.com:

FEATURES'

~ECIP'·E S6a
own ha'rve,st

FOLDOUT

40

Fresh'ftOltl the Farm
A Icontrib;uting e;~ntor g;e!ts,i:nspilratiot,- fQr
a,Sium,mer ce,lebratiion -, Maryellen D.risoo~1 by
. ;:

DINNER'WITH FRIENDS:

'Q.~ick Delicious ~~,
It,~lla n-inS,pired- dinner's

irom. her
II

46B~~b,eelJing Tender Ribs
Turn ,Off the ·StG.lv:e
TheS!~$. fi.e"s,tl, B,a;_Sjy -v.ageta'bleside dDn~tneed cooki:n_9 ' by .JOBIt] n'e, We,ir

L:e:_~rn tQ.~·,se,c:rets to m'siking '~.r'noKY :bar'be-cued pork ribs i'n y'our own back, ya'rd Ijy J~m['e Purviance-

50

·~J~he.s

54

BakedBeans Are 'B'ack
Bo,IId fla"vor,s'·g .va·'a·so'ph i5ticated spiin Ito this'summ'er classic jbY;Alli50n :e'hl"'f-Kreitle'r

58

TWQ 'Ways.,t,o, Rm_,aslaPepper
'Ove'n"-r,oa.sf'OIr '. ':;, '-,

fke~r,oa:S:t-to,C'oa;xthe -. ~ .
., .

most flav:ot fro:m sweet beU peppe:ts by Annie· Wayte

'62

.SmallPlates, Perfect
for Entertaining •. ·· '.~'
j~

lvtove [j,V'er~ tap.Sl :arrd .m'a.ker:oolm 'for me~e.......othe.s'e t~·~ty OU·;eEH< nibbl,es' are 'll1e-ldeal partYf~ood "
by StAsan-na.HQffrhari

,68

To bring out'the best in this~summer frr-ui~. clYoos'e;·,$i.mple! ,f.lav,f;iI!r pa.irr~n9s tha~ let ttje!

Blueberries Star in Summer Desserts
berr'i"es_ shine thr.o,uglil

COVER

'by N'j:cqle ,R.~·e~

reei
,QUICK Under 4·0
r

I

es
•.

Inin utes

Cover Reoipe
i~tI.J~b~f.w "&'_ Pl~ach C'~is~: :wiith .cinnamon~ Recan' r0 ppirngi, 7.2'

AKE>AHEAD

be-cornpletely prepared alhe;~dbut may nel~d,~I1~atilirg

Can

Appetizers
• _Cr.:isp Lamb lMe~i~a.!ls,.61

Cho.ose, ,t'he ,ps;tfe:o-tSf:?a;k ~fi'dthen' \~:ai'r'jLwiHi (D.1'il~: ofthe m.a-ri:"n8!d~:8~rtJllJ.!S).sa:u:6~~s_, ~Iavor~d blftJ~tSil?:el'~w. , or -

Cnide to great.steaks It]r the grill
M·arinades.

•.

and

a garni,sh to' ,~erve

'.GU~4mp~r-Yog,urt· 'Dipf,164

Saucs,s & SaJsas
Marinrade,

MOSTLY MAKE .AH IEAQ

·CBn:be. par ia!1y . pr,ep\~red ~~,~ad :blJLwl~~ 'h'ee~f~ finishirig few to uq~es befa:~e.ls.e'riji rlQ •

_~r~e:~SpiniiiCh & ~f~Pi
,8an_dwiic;:,he,s, ,8Jla
&"S'un=-Dried Tomato

e.r 62

.. Balsamic·&Herb

2:~a

"

AlI'leho:~hile· Har.issa. '~i€l~a"
. I

, ) G'rm,ed PrQ$:ciutfq" Fqnt~~,~.
Humm~s\,yi1ii Tahini, ,64

BotllmGIi1 &: Brow'rI·Sl,I.ga;f

Marinade..

;26a

.

._,. Qh~n~£;r?~~to-.Ba:~i! : V,1t;H!~gr~t-te~ 6a. -,2 ~.". e~~(o",$rtY.~~ ~S.a:N.9J.lal;9".

ViEGrETAR l:AiN

May:cQlI1taio:eggs' . and' daity ingredrents

Soy, G'~nger\l(Gadiic M ari'fil8ide. lZl~~,

26a:

s

Overl"~o!3Jst€ia Pepper Tartwith
Prosciutto·Qi,·9oat.Che,ess,60

Spice '& Herb Rubs
• Middle Eastern S.t~ak Rl,Ib",

Flavored Butters.
i&-C1rt.ftli

'Basl I'Butter, '2.6'.a:'

. Pine N urn Ourrant &. Rite-,
Stuff€fd ,GrarH L~~V~S"i 6 6

.26:8.

ume-ClliantrQ. Butte._'~'" .'('),8: 2
.. -,... .,'

oj

'.

..

+:

'Ru st'i.G,E.gg·p'~li~ntO\p.l. 69 ·
T6.asteO
IPjl~ ,Chi:R;~l'"G_~'

•.
~.

Star ,Allfs:e;&ROSiem~ry
Rubl2lc,a
Te,j~M8X Rub, 26a

Zucchini Fritte'r1);~6"

Breads '& Sandwiches
G:rilled Flat:brea~sr 42
@!

Chicken
Oh i G~ertPicGat
8:i ',8,B,a.

Side Dishes,
Balsam ,c~:GI~ed 'Gri~I.8:Q. W4s'et S
·O!1~ons'l 2.6

Grine~~PgD~q.i~ttd" Fon~in,a ·S.andwidie~,S6a.
& $w h-:I!)~i~d TOPl\a:to'

S:riH e:d iGh:ic~,e.MwiU~~pripO't. .
.Balsamic 'B!:aze;' 4Sc §)'GI~~ 1~:rQ;Sdwlt~lie;d, Wrapp ed ChiCKen Stuffed witt'\'Fresh IMo~~'ar~I'I'·~ ~gasi~; & 'SSa

• C~der &, Bacon Baked Beans, '5'2
. Cucumber & Feta foss with Mint-

,H6T!1(3Jinad~·.G.t',eBk::P~~r 7~'

Soups
• Chille/a ·O·ven-R¢ac~te_dYellp~ Pepper.Soup.,60

~Dilllf)_'3
Gree~ Sp.inach·& lF~ta' Pie, 62 . Green BeanSalad With
Temai0el?h Ar:ugula & Basil I)~~ss~rl 44, g,

Lamb &, Pork
PlP,1P "Bacon Barbecued Ie.. " R"'I:t·~·4'8 vc.,' . I , :s.~ .~Crisp_ Lam]:l' Meat:b:a.lrs '67
" Holsin B,arbecued Ribs; ,48

Salads
-$
c

Gre,en Bean Sajafl wi±h . Td,roato@sj I}i'~'ci~ia.& B?t~i I
Dressing; 44

-& 'Marilnete;d J9mato_s·S. wWh 'Pickled Red Qnib~s& ..

Grilled Sh'rimp &: Ca~aJlli9:fi
Sala~ w'ith;·Anif.gi,Jf~,& Q'r~n"gie' Vioailgretfei S.Sa
• ,Maril1l'fJ~t~dTQm,a.to~.s~ rw-lih Pickled Red Oni'o.ns:
&_c

Fish '& Seafood
Fir!3.. Ro'a.s~~d Red 'PepP,,?f & S h:ri:miJ f;efi':w c:cl ri~,: Toas'ted wit~
Garl ie BreaClc:rumb$; .61
GrUledf 8ht:imp· &;·CaJ8i'marri'.


~.

<?9mp'iizol~'i. '5-3
Potato Sal~adwith Olives J Seal lio,na '& Garden Herbs,.,44
.~ '1 ••• .'. _ .' _

PQtat~~S.al d'wli~1:l :Olive;s~ a

'. Sherry [Baked, Beans with GhQr-izo" 5-4
~hreddedG~:t-ro:ts:;wit~.

:Sqalllqh,S &, G~rdle'rrlHwbs" 44-

. $~I.ad 'w'ltH Arugllla.-'& Ora)n g:9

IGofgonz.a/'a

Vinaigrette., ~8ij:'~ . . " .

.JaJapenol Lime &"Cil~h.tro!

5,!t

Sear-Roasted Halibut with Tomato & C~pl3,I'SI,.8:6a:,

• Sp.icy Red"Eye Baked IBeans-, 5.6 & . Sp.lcy '8Jlaw with RadieGhio
'&

CSr.een Man'go, '~2

70

Pasta',& Noodles
Fjr~-Rd.ash=id. R'fl'"CJ. p¢ppeh~, Gatli~ 8readc:Fum~\s., 'S.l
" ,_ I

.. ZUQ'dhrl1i Fritfers, 6'7

. Sh:r:lmp'EeUIIOGihe'with-Toasted

Z~6chini& Yelilow Squash Ribbons with 'Dai kon, Oregano

ffi B~sil; ~,,~

~ L.ihg.ujli'e with zuc:chiJ:li~P~lJc$Ua & Parmig,iano, B_6a ~ O... scchiette

.C,ondim.ents
~ •• ' a'a;~8a:miG~GlaziitdS"rilled SWeet
'Onions :25

Sa_u5?-ge ~ To'm-atoes,

wHI1: Fennel,
'86a:

Beans
• C~del&B~~9n B~ked'S;e,anSt IS'
• SherDr Bike(f:Se.a(1~$;witH
'Chqdzo,54

~.

<1~.'

:Fit~'?H':Roa~teq Pepp'er Re.J1s,h1·~B

-. L~fritlri-G~rnc il witti Herbe, 4a q Desserts ~

. Bla'ck & '8.'I~jeb~rry Pii,e\iyith
Lem(m~Comme,alCrust~
1

...

• S pi,¢y Rad- E~Eii .t;ked Beans; '56 S

70

"8Iueber[y'-Ume,Roul1~ rQaJkei 73


IBbJ,eberry ·Stre.u$_E?1 ars wi~h B le'mon':Crream lFi'ilin-g, 71 t'ak~'H:h45 . .. P~at:h'&'EUueberry:Orisp·wl1th Srjiced~Pecan TopP'iflQ~ 72
Lefnon-~BLittermil~ Puadin~l

Photos: Scott PJtmips

W;ho_111 tlll'tio,d 't~h.m
~w~B~~l~tin~pX!~~l:e~tradittbn:alty aTh((~;1£liin1'l~i!.[ ,;;l, .p~t'1ng', ~ cf.Qg, hlbw~v~t~ ~e:"Tvarie:tf~-s" n~v;i,SQllrt.:e$,' ill ~ihg, 5d;1~['Ehtlfih.6Iid$p"hBJ;€ an;d ,iIDprQ~,e~l-Bt,cr.F~i5~~,a;pa_" hJIify ,ha"V~t-6.Uea1n~the,:g~p,S'O nO;\~l'w,~hav~ some kind ofs',veet [fnh}l1oavail'ahle"illucih oftheyea:r; (§Ce,€: the sidebar; helmy,left) ~
j

S~e;~t.'QniQ,l1S, ;;l,re'~} "~ 'witB fE$sui5."t1im;i151tin~~lind ? -fulL of j uice, se tie-at them ,ge1ithy.Tlie¥r-~0)lltlreep" ~Mr...'n''-..i~h-<'" ';]'0 "'''+f:7.f,~a:,~e 1''-oI: J..'J!.J.0,',0! '"'I ¢Iii: LId' '~;~0"'" \~,~ : "",in'l'M"l:tco 'B' l''':> £,....,:.;;.. ~.b.l.;.y ~ l!U'l:.ll
l!,", ?'j'i", '0-,\", '- .....

H~,w tpctto'D,se enid ,Iolr,e tb~iJ11-

..

J.JU',S

bulb -

with.no soft \Sp7ots~·b:rui8es~or;,"()~her sign:s, of dam2t$.~' 'Ih.e,n:ed~ s.~.o~krb~, tiSllt1y) 61os'~d~- ,X@'ll pla.n '11 -t'olfse1them \vithin a,w~ie:kpr.so~yqu call ~e"a:\-'ler.t1?:em

a 009'1 pl~ct~, P~!315~:<te:dfi-b.w:r,]ig:qtl;· an
.

:<,' T,' I' ~' 'F' ,- ',e '~:,.,..;t foi', ,,:~" ';' " .;> pU .,' "'_'<, nu:,t pn", ' \~,D,))I1n!.eF.." Df lLy~~ef; ~tLQr:ag~, ~t.,'f--h·',d . ",..t< h' ',' ",(]a ]U . , ,"-u

'r i

<

<

paper ha·g;w¢tk~4~;.e]k If

padr Qfpan~fh;(_~s:e--::;,¥ou "doi1 hvaHt5ffiem '£-0!eueh, t You can alsostore them Ieese 'int1i,e 'W-td;gfifs cr']sper
1

tn the 'ba~.em:enl,lbl~tted,ID:m~·Hy dh,~in. tlie~'~i!eg a. of

$:p~,G~

is. .t~ght,,iiait\gt1!;hem:

ol3:QttID.hr.6)Vh

~~'.l;:~~e;rj ~P:",tpjg of 'a pie,ce~Qf ne\V)~p:apeTI t~)'~e'e~p

them? '~TIM. ,JliB~-,=w4dfl,!t

~tqt~ thf3:ffi"Jin ~"Qt~s:tic~,l~:?g_ ti¥e1:;F ~~UlibiD,eSB: 'ma~\;ell tb;¢~T£1:rbfu.e:~ID :itioldh ~

What 1D db,'witll',ltr-eDl

S),veet oi:fibris'codkgii:IC;kl~ thaHks~tQ~al,Hli~sejuicesl but'thet:t la.ik of ~~IIhg~N~fm.eans-they;t,:g, not well ~uite4to be ,u.s~d·a.~tan, a:1'9:un:a,ticin place QJ l;egular onions, Instead use the:rrrra\v'ocr where ,ooionts the' jil~~Jii" greJ1ient , sp the,ir tnJh;ine;;ss, Garf shine. in SeasQDing~A!b~t $mpj~lm~fit wwt'..~tii~e$.'~iin'd~d,~ b 'the,
• ~.-. ,", I ',• .... '-'.. ~ • :_.' .' . .~ ~ '< • ~ ~): _

'salt ant;l'1:~epper.I 't'i'n'~ ,0..,.~· like 'rnrtrr '-i5'~ ';:;'~!J.4' " F!" - _ ,',. 'waLL, .. soiees U\: 'n'ut:m"""c" '6n,ff"i-fn' sar p~:fika~ a.ncl hat 'pe~pe:t~ ,h:,erDs li-kethyme::, &4~e,i, rosemary; ,and,flre~p.[i.O'i,aromat-les ltk~'c~'pets!iolives1 and :a-nch6Hjies,;and.vinegar to'pk~y' counterpoint,
,.,;_j
,?"_,,

;.:;l'~

>

<

Balsamic-CIa-zed GrilledSw¢et Onions
Yields 11/2 cups~.:

Sweet, smoky, tangy, -an0 fie.rt:fal-alot
offh1i:-&ors. ':c6iTte:::tQg~ftje'r in ttiis;nJstH~'di.sJi~ Th_e:$1;(~n·i:p.,~ '-ar,§l' 'fao:Wlq usr,~it~ grirl~~Q en (':P.~ Qr:s,-t~~~S,cSH lw.:::kf.rg aJ~(jrlg ~1!:c"e~9,. tom;at_qe~ for a. SLr,mnner 8a~aQ platter, d'r chop them
r.Q~gh·ly an-d' spoon ~ri~lled 6r.€fad: rw·b!b'e-d with ,an3u:t rlipE(t.P~i:Ulli'fQr~a! w.i~t t

onto

en brl!_sphatUL 2[ 11ib'.."'.5:weet onion~ (SJ!.IC:t11 ii:l"81Iiaf,.Walla a'sVi Wa:n,a'l Mau'i!' fir Texa~Sweet)
'D~:ive"oill fQrPgri:'llling 1 eLipbalsamic vilnegar

Va ts,p. kos:fu~:r$~n; mcne. totasle:

'1 Tbs.eh a pped fr'el,tlili1.yme.·1 eaves Vi ~p'. crlll$hed;p~ln-k,-pe'p'JlEnCOrli1l~S (ap,tidna'O

'

'vv.i Ie': i nt o~ rnch-thiek s I~ EHh ~Qserfa ·toO-ttl~ $ VQ; ~
p.'.~:Gk 'Oq:)oQu~~ryIEtQ~r hofizpnrtailly haifw~y lnto eae nAi IJc:St..to "ho IId ,t}te nn,j on tri~11 :8 t09.ethe r•. g
l

Pe-€d and ~r-i·mthe~·orfidns.Qui· th,e:rrr e-tO;FfS~

pre:pam.a 'medlum~lo:W ·onar,Qo.affire:,or

heat a, ~gasghll'.;0f1'·medi,~an iiJW for '1U rnln.Lf:re~"BrLl~n f~'e @rm gf~JE! ,dF~a.n ,arfd Wlpe If with a R~Rer.swyl tfi~.petf in B~I,.BU'Ljsh both t sldss Q·f~flhe-"s:nion sl~~::es'w~tho~lhle 'Qil'a~d
• • ,I

.gr~:llr:co"ve(red t~n;'i'rn.g,every 1,0 mimrtes, until Veyy .soft and wlell~br_ownedl Gn the Qvt£'iidp, 3t5 't:9~·40Irr;il~:rnlJ,tes_total (A litHe:bbackenJng is dK,~·but try 1f'lI'Q~ to char [he! onions:) St:ack. tHe, o~'iQn:s on ,81 la'pglE!!she,~foff,oi~ and WFatP looseil,y. s.et .asidB while you mak~rt.he,grla:z:e•. . Pour the balsamic vinE!'!flariinto'asDlaJI _B.a!_uoepan a'nd add th:e,thym,el_:lea~:eSi iptnk. peppercems (~:f~$ing)." .and .salt, B()~lr.tJlHJOVrared. O\i'e~f m·edlLnn,-f'1liigh heat untnthe vinegar' has reaJLlc.ed _tg,aJ~potJtV4Q~~fa_~'d'ba!~~Z~yrupy' ~,e:x,tm;e:; e, t:q/19"min:ut:es~ t;i9t '8'Doll bri~fly ,a.·nd .seascnto ~·?-st;~ i~h~~ralt~, w Ht:l€·'c·ess·:aro/.:
l

TtaRsfer the, onions to-a '~:i$h..~@:rii:Qge.,the·' to~in.pTi:~Qks ...~nd ~n¥'f;~trern.~.I.y chElf,red I9-Yens', · ~if' ecessary, ~fthe. bal sarn ~.€l',glaze has th;i ck~ gla.ze'-O\(8,,rth"ffi oJili.o'hs,arH~[bru:sh to.dtsttH)P.~): ,..' i~EilVElhlly.~.$,erv:e w~.r.mor atroom ternJP·~raturte.
.

EfrJ€,d1 "re:h.eafi:r9~ntliy until

pourahle. Po'ljr the!

Note: You can grill.~"!the ,or;jens.a,nd make the. -giaze seve:ral hours. 'ahe,ad ~but wairto graze 'f he on! 0 ns .u ntil ji I.fsfbE![O re:·se~rvi ig. If in e 'q:nr TeFls ~ilt irn the ,91~ze'fot"'mpr'$ than .~O'~m_i.M;~:tiZr~~ ,th~I rjw:t,ces \tVi I t tnin_ t~e.~g!ru;e.;

More ways, to cookaweet onions

www.fin e.Qo0k~ng.e0j-n

'25

for the Grill
Wh"at s.ays sum(Tle'r
·a. i'tnply 's;trfHed ·steakis a quick S

TEXT BY SARAH JAY

better than a thicik, juicy ste,akslzzling

over a fite? For'errtertatrung. glri.IHngste'aks sets a relaxed rrroocl yet rnakes your g,lule·sts feel sp,ec,ial. And.on .weeknig·htS:
1

route toa't'reat-yojurse~f-rigbi:t.

.supper~ Butwhich outto p,uy? And how to grill it?·No,tto'yVorry.
Fro;m .shoppi.ng tips to judgih':g dorierieess, this gluidewii'll teach

y·ou how to ·grUimauthwateriin.g ste.aks ·eve.ry tirrie.

Anatomy of a steer
Beeflabels ..can he 'cd;n£using, nie mine of . the cut canvaryfrorn one rriarket=-and re~rni~to the next (s€e the chart inside y, But if you understand where the: "primal cuts II
comefrom on a steer.you'll.be better able to, decipher supermarket.labels, deter. ;::O:~,!""~~j""~ mine how tender and a1;lvo.clida,. steak might.be; and a:eiicle hov{ to cook a particular cut" Wholesalers bre ak

rare.or medium and:-.slke thelll thin lji across the grain, they're.great for the grill and easy onyour wallet, too; Cuts from the brisket, shank, and round. are the-toughest and leane-st of the. lot; they're best left-for other cooking m~~h9d.s'1~ke braising

,s te eks, frofnth,e
yellow'S'e,ctions carle
.f:},ood
fOf'

grill.in·.9~~

cuts ·from thebJ'ue

areas are ,battle',
1()lf'th,e gf.iN.

or roasting, not£org1:llli.ng.

d;O'~m: steerc arcassesaito
nine sections, of primal cuts' (the tenderloin is part of'theslr-

be.rrnin.0logy; fi~anithe r'i'h~snort lorn, and
less .wairk Steaks ft01TI the rnore. heavilv-exercised chuck, plate, and :Hanlc.piitTIai cuts are tougher but have more beefy oomph. 1Nbein·you cookthese steaks to medium
sirloin=because these.rnuselesdo
-..I

loin). These cuts-are then broken-down further into the .retail cuts f~ll~.d-atyour supermarket, The most tender.steaks come .from the -c,q,W~s·.baE:k-in 'pritnal-cut

FIN'E COOKI N'G

216a

As the;3,:'de'im:andi for saf,e,r; susfaihably raised beef gr[ow,s~ we're seeing-more~ languag:8 relating tofar'mi1ngl and

prod.yctjqn methods-or how the·animlal was raIs.ed=-on beef-packp.,ges. Tbat's the go-od riews. The bad news is that some' of these terms hCiVe: loo se $tar~d.ards and. [are

not.verlified by anyone other th$n the producer, (I:fthe ibe,ef
in your rriarket doesn'l carry 'any of these' terms, tell the .meal!: manager you~d fike to s.ee rriore ·options·.)

No hormones administered
sug.ge~sisthat th.e·ani'm!al r

no- 9fo.wth-stimula~ing: ·ho.~ , Tha·~prQq\Jc~pmu.st subrni docurnentaticn supportinq t "._
I

claim, but unlessotherwise -

vi i.s~l thiIr9-pa:~'y,"v~rrirffe;d.
,

As" defined b ;the lJSDA~ ii"mitural." or "allriatuta~'lj'beef-ha's been mini processed: a·nd contains no ·~r.e·ser-vatilJes or,artJtjeial ~9FEHdl ~[ents.~5'i v idu.aUy'. nee' "fresh beei cC)Rforrns'io these stai1darcrJs.,. t~he,te-I':,m has no r:ea.
'11

Natural

the U8.D[A ti!=ganic, 10910 has mlet
Ucred e.p,artitHant;~f:sta nOd arde, v"hi:ch" pmh lhit thEL:Ln:;~e'Qf gnlwfh htirmoh$S.j 8!ritibidbtsr .9,e,nettc·a:.i!ly rncd if~r8!afs·e:d,. and anlrnal . b:y,prQducts,. :ah16n~t_other·thirlgs., Tha "slandairos .'00 noi' requi:re a 9 r~s$~only 'diet; t~g·B,n lrnal ' may b!Effed oigarii'e grain.

Organic

siQri iflcanes,

B.e~e.f'that carries

The grading system
The USD.A - evaluates beef .. -.quality based on how much

Prime beef is tops. It has
abundant marb~'ing and cooks up b_eaut;ifully. Only 2010 to 30/0
of alill beef'is-labeled

Choice

comes next

Select is the
lt's leaner and has.
marbling, .so.It WfJ
I

rnarbHng (fl ecks: of intrarrnrsc u,lar fatHs pre senti ,along' with .
.other

and [Is. also very hi9,h quality', w,ith good marblil1g. It's: often ava.irab~e·in supermarkets', but there is. wide va.riabili,ty w~n~in this grade. Ask the butcher to gU,ide you to the beet-steaks on offer',

.?
• -

quallties, such as ~ge!
to tenderness,

pnma lf

that.conelate

you're 'WHling~o pay t

a. premium,
shops.

juicy or tender wtu:r asp eei.arly if coekee medium, rare.

juicinees

and ft:aver: Not all to know

you can buy prime besf online
Dr at high-elldbutcher

beef.is gr'ad.ed, $0 ~ook for the

USDA··g.rading,shtald what you're buying.

Go to VVhera to Buy It" on p, 82r
for, more information.

Cooking tips

FRaM TH~II!SH'ORTLOIN (baclk)
_' ,'n erloin ste filet steak, tltet rniancn, tou rnedos filet de boeuf
These v~ry special-cecasian steaks ,8nlCLJt from the long] narrow tenderloin muscle, Whencu from

tender

Good match far rugs,
sauces, lor flavored

b

ern.

"the smaller end, they're usuall "1 tc :2 inchesthick and 11;2 to 2 inches findiameter" and called filet mignon. Toumedos are Gut from the wider . end and are thinner and largl'tl'r.
-'.-,

Figure o.ne·.st~ak;.per erson. p

T"',o

_e

A earn

i\1orElI~delight,

this steak

$

Excellent with rubs,
sauces, or flavored

consists. of two muscles separated

b,YaT-shaped bone. Cut from the
front endofthe short bini the larger muscle is the juicy! flavoriul top lain,

butters,

and the smaller muscle i:spart OF the tenderloin, Look fOr ample 'marbl:ih,g .. Steaks wW we·igh·1 V2·t:O :2 lb. and
serve.:3, to 4.

arter D'use

Essentialillythe same asa J-bone e-xcept that it has a largertenderloin muscle and a.smaller top loin muscle-than the T~bone' Cit's cut from the rear ofthe s~drt, tOl1rl. where the tenderloin is bI9.ge"r):,Ample m.erbHng.Mag nii~centwhen Gutta a luxuriously thick 2. inches'! which can
weigh .2lb, arid serve a'to 4.

,tk~d~

;p;p;;p

The tenderloin mUiScl'ecooks quickly, SOl keep it eve r lower
heat, To carve, cut the two muscles off Ute bone, slice, arid then reaeaemble ee everyone can sample from bath sides.

Top 10- S ea
Bone,less= st.rip stea k, Kansas 'City,
steak, New York strlp steak, ambassador steak, ve'iny steak, hotel steak.

boneless club, and more
!Bo,ne"'in: New York strip loln, shell steak. strip steak, dub steak, cI ub slrloln steak! Defmonico steak

Think of these popular steaks as a 'l-berte or porterhouse with the tenderloin secticn removed, leaving you with the very tender and juicy top loin muscle. May be bone-in or bO!"1Hle:ss {shown). Look for' ample marbling. ldeal thickness is

$$$

Firm enough to take

a. marinade hut also
great with sauces or f~avQredbutters •.

1 V2 inches, gi:vi~ngyou
steak senJj ng 2

to 3.

'8 ~!4~ to

1-lb,

The. narnes of retail cuts vary from one meat.counter to tile ne,xt.iFur.t:nermqre" soma rla·roeS:Q.Rn apply to tw~o very diffe.r.ent GlI~S, When in. doubt, ask.the butcher.

Cut; a'ltef"ltative"harnes

'What itiooks, like

Cost

Coroking tips

,~r-""eye,
ri
'Spencer

sle·
steaks Delmonico

Boneless:
steek, ~eauty steak entrecote, market steak

May be boneless (shown) or bona1'rl.Ask for Guts from the small end of tha rrb (c'ifJi8ertdthe:"shorl: loin),
where the tender eye muscle is larlger- rather than from the lar,ge.endl I~nearthechuck)l,where there are tougher shoulder muscles, ShoUld have ample marbliing. Exce'ptionailly

'$$$

ExceHent when paired witha dry rub, marinade, air sauce,

Bone-in:'
rib steak.

tender andju icy. ldeal th ickness is at ~east'lV2 inches, ,s,e;rv:ing'2 to a.

IFROM THIEl SIRLOlN (,hip)
Top sirEoi:
sirloin
I

butt steak,' London

broil! top slrloln butt, center cut

The- sirloin consists of several mU8-' cles, and steaks. cutfrorn this areal while fl:avoriul, vary in tendB;rness:and marbling, Top sirloin is ths mostdesirable (tho8,e labeled simply "sirloin" are tQug,her). Look for steaks at I,eas~ 1'112 lnches thick, serving 2'to 3.

$$

Marinades and rubs

can help counter the
steak's lsarmass. To carve, ~Iic:ethinly 'OJ
porticn into smaller individual, steaks.
... '·l-

stea,
ctdo'lte, triangle steaks triangle tiPl' Newport steaks,
sirloin bottom butt

Gllt

from the tri:angle'-shapedtri-tlp

rnuscleln the s'~ghtly'fOLJgher bottom sirloin area, these small, lean steaks are prvzed for their great bee'fy flavor. Ttl-tips eancome in
packages of 2 or 3 and aretypically

$$

Excellent with spice rubs and marinades; slice thihlfacross
the 'grain.

1 to 11/.."inch e s thick. Fi,g:Ll fe on e
steak per person,

hulC ~--,e s 'a."
boneless chuck finet steak, boneless steak, bottom chuck, center-cut chuck steak

Thisboneless steak, found under thesteer's back bone ciosest to the rib section, has good'beefy flavor

$

Good cholcetor marinadeajelice

"leery thin'ly.

and ls ,retativ,sily tenderthouqh it
may also have a.tair amourtt of fat and gristle. Steaks can weigh from 11j4 to ,2 ~i2Ib, and serve :2 to 4.

'_ _-Ia,- e s a,a,1e p
flatiron steak, Utter steak, book steak, petite, steak, top chuck steak, butler steak, chlekerr steak

A flavorful steak frorrrtha chuck, thi::f
cut is quite tender-yet moderately

Highly recommended
Tor marinades;
remove the line ,of

pr:i-Ge~lmaking it-an exoefent valu!=. Figure'one1 1;4- to 11f:;~:-'inch-thiGk steak per perS?n.

gdstl,e running down the rn,idq lie, either

befo reor 'a,fterccok'i ng;

siice very thi niy.

www.finecooklng.com

-Photos; Scott Phillips; illustration, J eIlllif.,i::Therrnes

~----------------------~------------------~--------------------~~~~~----~--------------F'FlOiMITHE FLANK & PLATE (unde,rbeUfY)
Flank steak
london broil,
jiffy

;Cut', ialternative.,name$Whal,·it

I:Qoks Uk.

]- Cost

Cooking .tips,

I

steak,

flanK:steak filet

Fro m 1he.' UIf1 d@:JbeUy o:f the stee r, 'fl·a.nk ,is a lean cut: w'ith a visi.ble IOO'f2jihJd[!n,aJ gra.in that ahsnrbs
1 <r:

$$

S~pe:I''b w'ith marfnadss, S~ic;e thinl!)' on

the tlia.s: (anp across
the graih) to increase
I

marinades welil.lt~sknown for its

b~efyilavor and firm texture. Qblo;_ng in shape yqith a thfnneri taperedend, One ,stea~.w~~ghs ~tozlb, .se:fvlfl9. a t"Q·4.

tenderness, Keep
"thinrfel" end aver lessintens~ heat and ilipI

oCGa:s~on,allyfQr' even 'cooking,

Hanger' steak.
h,ang inrgl t'€nQ.erl:oi'n'ln'll P m'ea~ butchei'ssteak!
b~tche

Th iErcut hangs1! 'from 1he last rib justt
II

below the tSr1derfoin. h~snot often
found in supermarkets. (there~so~ly

$$

r "5 tsnde rleln

one pe.rsteer! and' but:bhers Iiks'to keep it for themselves-},:but"this: flavorful., tender!.antljuicy .GutisWQrth seeking out. A lV~;;. o ::;i-lb. harilger t steak wj~1feed:3 to 4,

Goo,d~fn r m:a:ririaf~ ng, As k for the' c,erltn~J nerve to. be-removed, which wHl result .lin .two· small er .stea1ks or gr~~ ~ wnol,e and.-cut around
l

the nerve durin 9 carving. ,Grill brie:vly over high hea~and avoid CQ oking beyo rt.d: medium rare, Slice
~orpsg~hegrain"

Sklr. Siea.k Philadelphia steak,
f·aJitas meat

From the' plate, this.d~stlnctive looking steak isthe ;Iong,!,thin Cli,a-p:hr.agm muscle, ~t ai.=farrai:r'ly CQ,arSE! grain, h which rUr1s'Qfosswiss ratherthan len-gthw:i.se (a;:l witt1f'laniK ,ste.a.k). Tho.LJ.gh, 'Ii's ,$ om etl.me.B: COtlil.u~~~d with n·alik.!il's·fatt,i,erj rTI0re·tera:!-eM'1' and off€:rs, ev~n more be'efy flavor. l' iJ2 ;10 :2 lb. o~f kirt steak will fe'ad .3·to 4. s

$$

Idea'i f.or' marinadea. Grill ·quickJly over' h 19h hea t ~j US.t~~6W
minutes per··side·, Keep·t.o medium rare', to avoid dryrng out
Carve ~cr:oss th~

gr~An'l ter1.gth~;lse.

.

...
I'

3:t0.4" mln.for-rrred i raie: "4 to 5' m;'in ..·fdr-:ltl.edi.lJm· . ..' . . - ~..
..
:',.
.'

urn

.

'.

.

".

..

'.

.

I

.

'4:t6" 5 rriin.for medium rare: ._.:5Jd6'· min, for medlu til "
. . .

: J.~"hi
..
:

'·7·.to··8·· rnln.for.rnedium.
; ,', . .. •.. ,.. ·.1.·.... .. ,' ._ .•.

~t ·ro!h·;::fr.br.:me·~.!.uri;:h;i~~;· ..
"

.:

.fHd" ~ mi'ft fd(ms'piLiith rar.e·;.: ": . - .~:rto:1 ._. . ~. for ..,. -. . . .. medium: _. O·.rri"in....
!.
-----------

Keep' trv rrilrid that le ari steak,s, cion't have as rnuoh buffer agaJnst overoooklriq and that the sec,and s~i,dealways cloaks faster than the first.

--- ----- --.. .

- ---- - --------._. -

--

-

.

."rita. (ste~k·.wJH;"bllm before:
lt'scooked ·througi:I~)..
--_.
. .. ....

.
.
,.

.22·to" .24 min, f0:r-·.nie.d.~u -. rn
.
,

·tS·to 22 ·mlri.... mediumrare: "for
,

.

.

~~ii~~~ Marin,ade
:¥1fil.asJ1Q"oUt 1·!GJ1PI
_ok. ... ~ -

B,oUtbiorn & Brown
en.o~urih;;br<11/:2~tiQ,2 lb: 'meat~

f2~;tfJjWsDy;'sau,ee 17lF~Yp,' pl(J~r'bon''or c~[~ler hi,:5,ke,V w
~3"¢;I;.Jp'

fi'tr.m~ry: Ip'laJciked pr\~l~ bitV'~,iJirk

bili"OW'R 5u.g:a:I~"

1'~tsp.'hOt~s~u~ce: aaTab~'$lc,ol' •.such

" ~~~h

DJ~o'nJ~~$tafJd

,

.alsamlc: & He'rb: Marin'ade

5pio€&

Herb Rubs

Te~MexRub

Yieltts~aboU't 114' c'i;Jp, en ovg'h tof 1112.':(0,'2 lb. ,tn'e;a,t.

Mi.dcUe E,as1ern Steak Rt:lb
'Yifilfls ::tJ:2r;;u,p, enough
tOf'

11)~1o .2lrn;

FnfJJ£lt.:

" t~5i~OI[~PP~~,fll'l!3:sh, r.dse.. n\illry' '2' tSP·'1.kos,lier' saI.It -2 :t~ oUve 'oil' 1 '{ip. gr.~nlnC,l"st~r·ant~~:(Jir ~·t,sip; V liw,e,:,"sp·i¢8 powder
_jj ,-~

'1'Is,' f~$iSbi~~igr,t2nlrlld blac:i(;PB.p'peY ~ .

Flavored Butters
f~,:g"t tig,~tel:1fD~Lhe-ends .a~ lif ]tw~re' a t ,6au.8,6g:e. The butters, wl~~ 'keep ~'~ the'
fr'ee-zer"fd;r"a; _. 'month, ---. .... ' .. .... .'.

Me:thrGd: CQ,.mbii~:H~!aU thejl1g(it:~dierlt'S. tn ~ShlQII bo·w~,. Use immediately :Qr U,,?e:' pica.s,tie' w~raR to. shape t~:e',butt·er,i"nto.,a

f.efdg~ratorfoar lipl ,t~!;'2 weekS"flr·~r1i the.
~oquefort Butler y)giqslJ.bQ'{Jt 'o/4'COPI errpagh :fpf. 1·2;sf(ea..k$.

l' ·sballot Ibln'lysUced '-1, $'r),~ n .~.IQve.,g,arrljlcf·m,h1cec,," V2:.cup '(aTb:s~)'I,!I. nsa~lled b;u't~eir,"":at
j

~t.2.Isp.,:·,'nlstl: th~me;-

. 'ro~m tempeJratu~e' . . '2,''OZ" ·R.oq ~ ef9 ri-~c~h ~~'Sf:!J ':t,Fu,;m bil;ed 1l:2:1bs. red"Wii n e villiliega Ii

,"

Koshl~~)r S:~llt~n",d '11re;Sinly,gr'~'u~~.iaek ~ pepper 1,0 taste

M,(Jte': 'boo1K·rdle··, shallot'and 9:arliic in
1 Tbsr ofofHe buffer in a s·m.alli'sk'iIJet ove'~ m~dl~lJm;he;at' urn,tW'Sbft; Jet 'co¢'·. c.O!m·lbl~e: wil.th-1th e' rsmai n in 9 in 9 re~ j',e.flt.s,
" I '" ~• • ." ~ •• " _.,.. •

: Sauces .)$.t Salsas
::' Vi tiaig'lr'ette .
\

'---"Chunky Toma'to~BaSil

lIm,e .. 1lantro Butter' C

Yields,. e;&'Q'~ 1,2";:iJPr ran (JUlJn.·"fer: 8'?l te'a kEi~ t c

.-- Y.fe;fils'8 'geiie,rous ,2 cups.
.--'.1-~ to, ,~11y~ f1re1S:b,ripe p'! II m ~ 'c' :._. '~omf,atCle's, g.e,ed;ed :a,md ,cutln1to, ---'. U2i-hilctn:ii,c!fl' (2 ,e,IIJIIIlls)' _ ' --~'l4~~U:P e.xtrai"~~:r~l[mJl on~e ·oU -_.: . Ys~CUIP r,ed-'W'~1iI legar' eviili1ll ~- ~ .. ~r:ge ,en!":2 mlecUulliinS:hna~I:~of$~ ,
~I. r.:

2 t$P;~'flrrelygr:'alled I~m,e..zest 1 tsp" .green :ralb.(JSe:ll G:r··!C:'.~,her·.ja'la·p:efio

Y2~ cup' (S,·Tbs~)UJnsalted butter" a,l, room ·te,"p:eri,a:h~r..e:' 2 T1O.5.finel1'.·!C~I,p~:u;)ed hesih C;iI~rdro.

--

kat sa uee

foto~'he'r$allt

t:o taisle'
,

.

.1/2. C;fJP, _~~r"QU'ghfCJJr 's.'ste.a k$-. :m/a. cup, un~~I~ecd.'·~utt-ef"tlt·room
''(ielrJ}S_.fi{bGiuf ,b~mp'ela:lulre %. (rup-f,inely ~thoJ)p~plfr~s'h' b!~$n 1 tsp, m ii nC,_ed19 ar'Eic:

Y4~~CU'p1iglIhrUYP'8!cked lCflioppeci I :-_- . ·f.tes,h b;a.i$U .. __ ~;li1el'\s~ II.alod fli'~sld, gt-oun d, ,bll" ek.pep,pertifl' I:~~t)e:
::-T~rS,S:~r;dl ~1~,.gredH;nrnt~ the j'r1

JIi1 inIJ sliced

a-lm~,~ni].m bowl.
.-

''!h I~P,"finelr'g:~at~c;flEfmQ;1J .zesl~
~~5het salt '~ndJ,grp,llInd 'wl1U:e p¢~!p~rt

Ancho ChUIB IHarissa

--

19~a.ste.

Y,ield.s. l: C4P.·

Grilling done right
Create a two-level fire ~
.
..

with areas . ~..:.
~,

of foTigheiran:d ~ower h'~a.t Th~il yb:u C,an move the ':st8,ak:s to a, do'o-Ier::s,p;ot lit'theY!iF8cooking too quiGkl~ 'ow if fhe~e, a.r:~ flare- upa.

To judge the heat of your :fire~
hold 'Y.Q:I;JJf Qutst'retbhed
inand1 to' :::'til7luhesabOV8"the·" g~ate: If,,~ou can
:--

'keep ymJr
-

han ~ ~th fOf'.al9outt sscond . you l've ere' .. @ot hrlgh he.. ,a;~our'2'seo:9nd~ m~e'a!l~: Etf;: m~,qiLlnT) h'ig,h.

To,prevent stitking<,

Gtea.l'l

the ~lrat~~N3'

wj'th~Ciwi'r.~~g{fill ,bTush :as·the;,griJI heats~,~:~ O~lws€r h~' w,h~n~y?~i~~;~b!he'gdll~ ~ 1f~' iilg1 fq'r"Etasi'~.r ot'ea~up;~ i~ n tra,p~edh~~~ hel:p s ,0urn offfOti:ctres idu e:

K'eeJ~the.lid

na~e;~!J wonlt aff~ctth~" se~r.,:~rid ~s.:!

On.Thi,~fh:eJp~,c;(mirol

hf3Jps tlge)$.te.aI~s-,¢.obk~ql;j~Gkl~ :andevenly. ,(~x.cep~

Flip the steaks just once

6 tips for perfect medium
1 Before ,', 2· ahead and touch. ,",Go
)'iOU grill, remove the chHLlake thesteaks out of the fridge about SO minutesbefore cook~ng so they'll cook lr;:nfenl:yand .qulckly.

for';fl,~rt~}, Jh~ 1~~8~,_ydUmov~:thsrn, the T .. ifud-r_s ~asny,thE;.y willi. ~qev$hj';p :8: nl'c:e:.:~ Q'~r8(hreh':z~:diGr~,st.

4 Pull the steak off just
doneness,

rare

before it reaches your target
'Meat corrtinues to' cock

'a il:ittIIErafter-iHs o.ff thEH~riiil,so be-sure:

-to ,allow for ~~is "carryover c_Qoking',' h ~ L.: k d

SIi,ce Itup
When 5~jcrng ste:ake:special~y the I'ea;ner,cuts

With pmcti,8S, you can gaug.e o,a'nEiness by pres~JFrg on' tihe,'meaL. Rar,e feels quite soff~ me.dium rare issfl;glht~y
resilient, an d medium has:a bit more, spring,.~f it's flrrn, you've overshot into

5 .For thicker

w ~n y:o'l-ae G!l~dlllg""

on,erre,ss.

a digital instant-read ther-

CUt8~use

morneter ..Steaks,~s'hoH~dbe atleast 1 V2:1nches thick to g.etanl,ac:cu-' rate reading. Flor w-arel",mmove the; ~st;~ak~a11 '~,;;rdo'IO (25 F;;for rrredium rare, aim 'for '125° to 1_30~F':and "for
Q
• _... ~ , •- • 'r -. - .• • ~_ __ i-

from the tbu'gher parts
of the 5teer-al:w:a~tS: cut across the graIn for 'the·

,3 If you're not sure, take a
,a.llowa;'
,the
8;0

'medil~m-we~~ or w8U~dott'1e~ terriJ'Cl,ry,

peek. Alfhtmgfh :Gl.lttiI1ginto 'the steak
wurst ,offense. Use>theJrp ,ciT .a
lParin,g,kn'ife and, cut. near' the- center of thesteak for a vlr6w'ofwhafs hap,
'

rriosstterrcier r-e.scu~t.,This
means cutting perpendilcul'ar to the, 10'1'"'19 parallel

m'e juIces, to ,escape;'; it-rsn~~

6 Let it rest before you carve.
Whenyol,Joook meat; the,jlJ~Ge.s
Gd:nv~r:ge in the,c,e'nter. A 5-- to' liO~miil1ute, rest en a> cl,J1l,1ng,board allows that m dl,s,ittlTet 0 re,d istrib ute and yQ:UJ st.e'81k wiill bejui'Q;11erior it

n;eQiumT 130_ 'to ~$p"R S~~rn~kh~ for gJilliri~fti'r)rfe8.
Q

mU,scle f;jbers iih-th,e steak,! 'So thaifth,e ffbers in eaoh
€ut piec,e' are shoirter an d
J

pen ilnginside.

easier to chew.

:1
,~

m

~~care~u~J}'cil00~e ~d ~_ooJc.aJUJ'9J $.~eak. (~ee:~ ~"GlJ:;ide··'taGreat SCteaks rOl? tile G~illjjj p. ~t5~)' 1 ldoo'1. m-ass'a cre<yo ltt
masterpiece ',vith:,poor

I

Y8u\"e"laken' the lime, f

tutlexy: Sn0;pjiingrf6t steak'kn,ives. can he

Tile :fgUowllng~knives (p~i ': .
above, in order? 'impr.esse~ C?:ur-tes~ers w~th ;the,i.t\ea;se: of cutt~ n.gl! G:alarl C'Ehwei 9 fd I' and avera III fe·.el~ Ch.c,a,ga Cutril€t~yts Kyoto kn.life was -an ova'rall: faV'orite:for'its
• . Ie" •

Chroma

was the-

Sol'BC:Lli" a 6@':'lyear~olid

J;, A:~IHenckels

d~rling pf'Jtesters'f with itie(s.ur.gk;;'iil de-$ign (py

G,~rrnEl(1;clltl:Ei!y ~comparJy

smcttpth :ov:ahshctp~ed ha,f':Id]e;jjbght~y 'Ionger'
I

and heft,~i~r than the o1het knives andwitba mo~'eml,look, -, this-,gne
,
I, •• I •

.

6 .... I "!J

-

_

carmaker F.A.Pcrsohe) 'an,~the way ~tsels m~e~ 'm~kes f
.:~nr

th,E!,tjl~Jsfb6)g~n' ~'eHing ~n'ih~a-United tat~s', S

ILknifethilth~d m9ire .f~ex:Hjmt.Y. ilf'~,tha';olade

makes-a 'Twin' Four-Star , ......'

a: be.au~.wulily al.. b
g~~qes:,

'Erxte,ns.11'c~rl.af you,r

~nC!ep kMtfe-th?ft

than'the other' models t~·st~'d·a:s. I~; bjR U1:e·~ 'l/Vif: ;a~,J
hanpl,~'s sha:Red t.d:f.it,
in the hallo ti~cely;The

hand. The knives are' ,$1'39'.95, torfour.at
Arrrazo rt,com,

HtrPrugl1' m:eal. Its 'triph;3{~

Tivebjid handle comes :iA ~,I~ac~,. ~raziliankingw90dr· :a,Jt"! ~~A €Ie) Its [an ,.o~ n iva

oirtpertormed
1~11'le pricier
~~ c·"

mod ~ ·N mo·~:e~~.M
"'iP'...;:.; ~ ;.,_.

many of

knives OG,st':,$'1.B 91-,9'$' for

8;6t Qf .

four ls ¢'9Jl '@'9 at
-; ,

w6dd-,(s:h'bwn1
or

K@~'ls,'66m, ..

~a4each

four .'~t Cp'G~4'n~l.,c-9m.

$504 fer a set nf\sh:

at Clltl~e!]la,Jidmo re: corn),
i\f\I\lw.fi nec.ooki.ng

.oo m

JUf>,f£IJuLy'200S

77

N'9 o.ve~rsha'd,DW-·n,'g t'his sc,ale
Measu ri1rmgl hi.gr.eclie.1l Is,' By,we'ig:rt .is' QJte.of1ee?e~Bi~s;E

ways4q' beco!JTl(:l:a,beU8r eoek, 'Espeolally . 'in b.a]d~g ~~ ~

tedp,e~~ r;a1Iyi'lng' on a.scale

f,n~t.~,gd_'ofmeasu rin:9;G'l:J<pS

will ma]s:e:~y'o,l:I more: effici.E:1nJ and

'accurate ..We.

like t~,is

new cfiglital 80ale~'f.rutt1 Q:xl.),bec:aus,g gf fits pUU-dll~'

t{.is,~I'ay.Np ma~!eJd:lOw broad t~,e' plate or'lbow~11Jt dQ'6sn't tl'bscwm~th~'displayan.q 'fun;Gtk:m bLl:ttoJ1'~.And the, sea.'!ewas,e'pslJ tfl'fi,g ur:€!ta:ut; wit~opti or)a! 'ba6k!i~fht,
tare feature, cl;md'an 11-pol.lnd capacity, ~trW1S CflffDUrr"

AM-baUi£?ri.e!S",~and th~,staiPlless-steel platform ean.he _ lemo,vaQ 'f0'r 1cl$arr ing, Theseal e is $4'!fL. 9'9'-at O,~o.,t.?·q'lrI'.,
1
J

r[]o'dsaala

WiUl

Pu!~-out,dis~lay

2-6'

Corn' Du,ttIAQ: bpar~,
~'I ova Mr graM ng p roti3ctl 0 m
-:

2~
~.6'

..

!;
~

This ,co:rk is for c'utting
Wit,h all the-pressure to 'g~9'gr,een. lt's a~~eliet ·WhBI,.;:a~, po.:'friendly PT9dLict D08atp' sI.Jp8riqr e performance as.weli. This n8w,eorkcu:tting

Choosjn~ .sW,a~KrliVB~~

27
2830'
~

Compact k~mhBn' sq uip m ant
Rel/iew: bqx: graters;
B,Y LISA, WADDL:e

beard from Architec provides 'a,cushi.ony,
clJI:ttin:§ surface that icr,€'8Sier than wood or: plastic on the. hand and arm; lt's 'h9-turaHy

nonslip" flame retardallt,'afld 'l~gi~Jtwer~g_ht
The 'surface proved durable mtssts, showing' no wear- an_~"abIsorbing no odor or,sla,.ins vihe>D cut,ting,h(2wos',; r.:1uts;<an!d me:ats .• Math;f
from the
~I

sarna st:lstaj~alJ:leana reriewablte
~~ ....

matetial.as' a't~adilional wine'

cork, the board

'rnkfs~ be h~:rldr~ashe;d;" The"12)}·.18-"'inch board' sho.wn her~, isJS.!26.95 'at

BF-o,adwaypanhand ler.com.

In 'OIU1F si~~-by::sie'Je~revie'W'9f-bo~cgi['a.t(ri$

on p. '30,

we Hked'the jde~r6Jthosewith 'l=!l1·ilt-in'nand p-rotection-But we -balked ,a:t 'the arwk*~u:dnEH3s, the

bulk, ~fldthe,e~ra~tep.mqs:t 9Hh8secd.evk~es (eq u i red, Ttl is.~n c rap lane q;ut-res;ist alit gJove
. offers a nice maasure (l}'pr.{')te0ti6~,'fQrII{~udklEig.and 1ing,ertips, especially giV9tl the razor-sharpGutting

edg'es".en

th:e,.te'~.,.p~rfoming,,~rate . r r?

Wo.w£n,'fr:gm', synthetic'fi bH;rs~ the~'glove:fits> Sr(vg~M on eithet'hand'a;n(!J, Is r:naGb~liewasna:Jble,;With it1, you c'an breeze,;H'f:rough the last little-chunk of· ph~e$¢-ahQ the·'.~mijH;eSlt-C:$,;r.rqt nJ.dj:bi!'1'with cerifidenee, The~g~ov~ comes 'j nth, e,e si\:?:e ~\~arid is
$'2:4,95 at Microplane.com.

Here's so me-th,i fl '9 "you 1:·1 I probably never; heq,r-fln;:"ra.a C:Gpk:: n'll' ha.ve: p'lenty of kitchen: .s~toag~ r:o·om." Laok of 5pa.eedoesFl~t keejomost n us from.·addlng to OUJii stash,of tqo.I5i~and_'9;adg~ts" thouglh, The-tlrip~
to look for'f3rodu,c,ts ~H~~ ,cQJJaps,eorio,1 d te,ej'as,e,1he. space .erunch ..
1

.- Ol~'a

.' ...Ie strcnner
Wh'e'rfcO'ul'ttE!r. spa.,ce.;~s'·at a; ptenj

eo-lar1der~l usually take-up I~ts. ·oJ' 'cabJn~tSp'a.~~., but this srliqqri~·,orle; from Oxp,'_s 'Go.ad G·i"ips line ~l,Qllapse-s tofiit·jri a"draw.e'iF,. The '7V2~'im~h-dlametercolander.dralns, of ·Celurse, but j,t~also has: a-metal tab that fits ... - - ~ .. ~
I ( .... ..

i~ndin.ga spot to rest a sa.ucepal:1 wh,erpcuoking can bB_? chall,~f1ge
uSbra.l.IY·8l'l.d u,p· i'lrnh~".ah:e'adY-:Qr,a:~ sink). Tnat:'pwny I like, the:,se: Inie pa'riiS~fromFisaler: They have'staJd COGI melarnlhe handles tha :_dau ~ . .. ~ ~~ Ild"h9Ig~~~:, PO$i.ti:onlngr the! liGis so that the condeifsatlon drips' b~ info the pot. These stainless-stee pans.corne t~h.-e'jght iZ.EH~:, ranqin S

'.

nlc:e!y o:yer'~he ~d9Er,qf a -saucepan so
You'l:can -blaJrGh .veeetab'IIBs" li't' costs $20 'and is ava.;la~le·?i.t Oxo.cem,
v

protecor
T~ i~/Gbll[a.Rsjbi~_cake c_by,erfro\r:n AMiqi~,e'Gatigets~·~s·rri.ade:.ofpJas.tic with

it can slip ih a:cabrrmt or:dr.aw,sr·wnel1 not irr.~$e:. 11G,o§ts $lD, and yplJ ca..'n buy
steel frame'
S0

'a foldable,

from:·a~ 1.. i:~.quart'~a!u(;epah (sllQ ' E . ,.$.1.45) to a B,9-quad s.t,ew pot
,

($::240~ YgU Gall blJY the"lintsJllsa l at Ki,tehenslor:6on1'Otn corn, .. .~~ . _. .
. :

-'

...

:i:t a.f Br.oaGJwaypanrha!ld~erA;;onl.

~'olda ~eSUI er
ts·li.6:jn~·-a;r1Q' outttrigL ve'9tetables in.t

'I

a .... ked racks
these

:A ;m·alrtoo Irne. m~,~~s~'uiok w.ork-Q!~
julienne, but its. ,awkward si:Ze d;aFlI ~~~'~'~'1t,to,V,gh~to T,His .z;Ylfi~s s~:~m:~. Ea,61-S~~G:e',2'f"lcl~;:- .h~lffQ'a"Gom in 7;3!4~~V~·'X 2 inches: To sw·itBn caR' 4
,fOUJ's -I'" u...' I():Ing l~-!'lCi~~_esse,si n:lng,l.f1,9 II
~r ' i ~

Cookie 'baklerS'w.ill appreciate

nons,t'j'ck starc~kable ~Dol,if)~· ra.G1l<s:j

whi_ch mak,Edhe most 6~ limited
C0,i.1Jiter space ,by,'goinQ: ¥ertir;:;al. The,

racks. are about 16,x,10 InG~es,and.~ can also be us,ad 8ihg~y. Th~tn~ee-fiet.

1 m'm t'06 rtl'm.; Y'PU,tUrn ~ knob lh~
·f.ai$~~· Il.owers the ctl:tting pl;atfo[ or
$o',there' are no-separate bladest

s~ris $11 fr.orrw Wiltotic.o)Tl ..

.rern~ve,

0

r inS'~ rt (q r 1'9$SlJ.' Th:e' j Q HE

.s~&tin:gt?~rnd,lUlo~~~Ge.lY',UlnifQinli n z'uGchin:i sfic'k$'~ a:ntd i found that t: blade excelled at·.a,Tange, oJ f~ood~ frpm.·sq<f!tom_a:to~~ to. tough fe:r:'1t"tE Q'Ornss with a. lO.6d holder 'lQ'ppote your knuckles .and fingers fromilie ·;bilade. The lightwe,i:gbt-'plas~iGIll~nd retall,s -for

$,~5"and.yoq can find'a

·ofst.ores

~t. ~itoh·enl¢~Jle:ct:iQri.cDm

~B

FTNE COOKING

r
aYNleKI PEND.LETO'iN WOOD· ~ "."
-

other features. \-"le '"tho~gbi tIle extra c-dvJti count on l..:~·ceiviti~-a box faces of the .s.ixhsided grat.ers \vQi!:ld -grater at he.rwed.:din:g shower, _g~V'e them an a,(h~~;l1t~ge, it tq:~!1:g,Q. bt;l:t. Nowacl'a)~s, pre-shredded ingredients. out to be~I1l0re.a}1gL:.e-than th!?,av~tag¢, ~ookne~·-ds.,; foodprocessors, .and -hand-held rasps p _fo:r"~gr~t-j~ll,g' .havetaken .. y~r~orn e q,{. the,:. D-Q,:!; graj- .. ~qched, holes .a:r.e\Il~,~f~l o ~ll~:thii):g.~\we~~Io:ed \¥e\t~t~a< l .q;'~ e:rls tasks .,. 'sCi,'-.H··0 ", has to p·etfGr.m srrater .nutrneg Qr zesting .citrus . ,gt~l;ter'S:: Ihe.y are onl~ras g,ood ',as, th-e, .. " '. ',' .'- . ahove and.hevond to e:aiJulPI,'i~ce:(Jfth~: Our testing turned some -of our: "Clltfingsurfates are .,~hff:rp·;Eve(· one' ,\raIHableJdtcbeJti _ca.b];n~teal eState. r exp.:e.ctalr·ohs. aholi:t~hoX:·,graters. OR we 'bHed.' was better than. 'lIDy ·20-Yf?J,r... · their he-ads and confinrned. (ythers.. \Ve old knuik.le~6·~,~ter" a .~o .x'o·urs~lfa fJi many ktt€~;e_fis, tt.dcres so hy" betag S ~, anc upgra.· .el1:Y~\1~r,e-'ll~t-ng d· d "/' " . -an tBfu,\\rb:rkh1orse: ofmealtime, thanks to thought a nonskid base was important, i;avol' a'Varietjl [)f~r~a:tingsurfaces ..The large but it turned Dutn:ot to' he as vital as: skLpne,.!
i . '4.
i!'

~er~ was a time'-when ·.E!VetjT_ bride

slicer blades, '~ldrk like· ,i 'man_-d@H:ne -quicJdy turriing .out thin I' even cheese and.potato slices. Coarse grater holes .give _. neB/Fly-". instantaneous '~I:€;get~hle '( r .' . . shreds for fritters and.slaw, and smaller

r.-

....

"

"I,

,;:.

"

I

.-.£0,

',-

"

$35,. M icrOpilane.com This new mo.~·e',rE}ptaoe~'-t,be c;qmpaJ:wl's -8._e~ier aG:xJ3rat~r alf'lot m,ap~:. ~_faYQrabie:·i~p·,tiis·"
sie Ii' i:nevery testing. cate,g oty" from the ·ea$v'_~oc~hanr.l. u bular r
• , '.;: "r~ i '.

fram·e·COA.sVl;.lption 1:0 the :9.Qrri~ f:oit.abl~ergonotnil¢ bulb pn the

han.a Ie, tcsthenorrskid

feet The

a.qid_-etche:'d_ .~ ~a::t!e:~:Gra)l1ed k
out bi:g, II,m:lIQrrn·potato.Jlakes and."gdrge01J$ p.1 um,p cheies9 c[)jr,ls; Joli,enneblades work In

both drreotiomrf'or faat
~ ,', 1" I • -.

r

slice'r gave-cnlcker-reaew'
ohes s e slices .•

We testad 14 gra±enrbetween
7·Y'1 and '10' inc.rres tall with a rnlnirnurn

.. Sli_oin:g and sht"e1idingp'

+ Slfcing-,and-~hreadin:afirm c
Iika·._Gheddar. .
.~ Shredd i ng and gr~ti ng hard

e

of'th tee sides, We

ass-eBsed

each

Toprbtect

l:j OQ'ers wtl i le~.g rat] f119,

grater tor. design a.nd construction,

-'see thec·c;ut~re,sistel"nt '9 IQve'.o,n p.

26.

~tora.gi1ity,and ~afetYr as well..ClS,the
following performance tests:
jjo).

cheese, lib,~."Parnllg[ano-R8Qgl
Zestlnq lemons;

·:'ec
:$ 35., kitch eJn~sto!r'eon tod-I .. om c
We Iike-dthe A,ectJitee!s.clevelr, trian-

9u~ar desiig,r.1,.which i:r.!corporat~$ severa! apiIP·e-~Jtn g' featu.;re:s j'n at 1',5-' duc,ed.f'oq~prrnt. lthas a removabJe,
bottom I , measu'rements onthe n:aa,s~an~n~ 'S~.!3;~r,,;and-a F\I,bbe;r:

,$15, Kitc:he;nsto,reon 1,Oth..com
On most tasks,,thi.!$;redQped-:feot·,pr:int'gratetp~ri'o.nme'd 'W:~J1enp;ug':h to, b~, Gbnslde,r~d,an; alh:amun.der:~ earninq our nickname, The:-Litt~e' Gf.~lEltTnatCou,ljd. It h~~'-9.99~

9irliP '~~H1' h s~h~~a TH'~. ~:S'ier"r~ft 'I ri;!.~' 2 t:nosto.fthe@s1· ontH€ii·g:rate'r face and the shredder.tore the.potato Intn un.~v~~n .h ~ reds" b 1.1 .th~ acidetched ~!Iades:shredde;¢i'hard:
1 ,

'.

chose'Ere irita o.eau,tiful' thin shreoLs.?'_;_:
that me_~te~, quJckly inl ~Qt'fdO,ds.

·s~abiHty pro.d;uceo rii,6e,.pot~ito arsd ,
snreds'and:silk::es, f'luffY sf!~eds of
hard c,heeser'and uniform shreda

.ol firrn cnee$'e_. The only#pwnside-:
Tfl"e" ~esl·ern~moved.alllh-e:p~.al , ",
]ronl"a lemon without yietldi~g: ,an,Y:Z9st;,the ~ma~1 s\~re'~de'
_ I • ....

~« ......
:.l~~.~_ -:;':;_o"-

[~{~{:::'
'-'

h9!S'S, hQ.wev~r; W'¢ir~,eefweili. --::~~mL}',' .~~,."

'·.:#L:.

for zest,
'_

~ .-

.

~ ~':~~::~:~::::~~: .

,'. ~ -~;i'~~.;

C
$80,.,C:hefsres,ource.,C,Qm
AU our concems about .' .... .~ . .
.....
.

-

n9du:c'ed, fo.dtprint1d?
stora b ll i'ty went out

the wrndnw wh 8.r1 ,We used the Born er-.'At10 iiicbes high!

$: '-4, ,c:utrefyand~ore,-cQm
Testers liked 'the"st(mtYr profes-

411'2 indlesw.ide" and 5 inches. deei~J':' ,thi.s, '\ • '..' wa:;J;-the,,'I:a~g~~t as well as the most axI

pel1slve.lgr;~te~" ~t.it. b

pl?~'fEtrni:et{.:S-b ,~istlnetiy~IY ',and e;:ffi6i:e,ntly

skn,alleell oJ this'ful:l..,si:z~ graters -th~U'gh it ~aqk~d'j,in:er~fo,nQntio . handlej s~i6:er. lade; ,balch bin, b 'and measurer=the bells-and :whrlsHe's that -,"~ drew us to.other . .
-::
'.

'mod~I$!All the:bl,ad~s,vJ,e1h;r

that it ,got the nod, 'Whole potatoes were
sliceq ,tcrwaf.ers'inl

~k:~elyharp, and if'm bi~faces s
.. made shod work of~a'bl:ock of
-_

cheessand

a .p'ihfbf pot~tQesl

-

I

seconds, wfifh:l tn,e' ju Iien ne; face -tw rne,qr out-true mak;hs1i:Gks!~
• ,,/", A..

-Ie.e.viti'g thsm in e.v~r1:r ttractive a 'sHer-eos.,. Th-e ol1ly 'faJi urawaa 'In
.28'81[iI19::: The ~a:rge' holes t~Je, up
.'

A brilliant]y'de:Si'ign.ed' cateh biinand-,a fiiiger pro;: 'te'Gt:ionl device: mean you mi'9tiit prefer·
ilia ·!beJoCld'pr-QQes~Qr~;The 9t1I,y-weak

the h~mon"8skirr"
J........:'tI

p,eH:QtJtna.ric.e 'c:a.m~:with t~€!'~p,ike.d' food hol:der, whioh dug, wedg'e,s out of s.tiG~ cheeses like ,blocK Cheddar,

f'U(:,kfJ?~;vJU~tQtl,Wobd arue.o1i15bd"k.editor .is in ]\·l a,;31;.~'ill6:'i Tth111·es.~ee'. •
tU:Nt~/JULY 2003

f
-TI

h' ,I\. ,Uw.l',~1 dC' •.·.:h· ~I'n· ,.1..., h,tzJf.\~/tr!"It."": ' 0,; n'n ?\':J ~J ano ·S,aU\ll:gn·0,nB:la.nc fat other h:lte-res,tiri~: whites ~wortRtryi.rl~
,
L "~'I!""~'

:o.IW~.II"I.,

...

r,

th~"1?-¢'xtpeJ;s,Q'fir :dif~¢(eittr arol~d"a-el~c1bl,ls',J.[o :get!5:o,a SI _I alsip; !ove:t:o"~xFt~re Q.;b_~i in1!ete~tiilg;_.thote he'r¢ ar,e some,' of lIiY'taiodt'e .offrbeat · -\tnu$,Qa!' w~pe·s:~ N[an~".'G5t:the;~~I ff;B'~'a:t'~wnites ~ 01 whikli are RgIitr crisp,r and El'~~it are not 'on',~J foo.~rrlend.4v.·andp. erft~ct f.or al the 'thing for fiat. 511mroelk~~yti. lV . . " ~,
.S.a:uy.~gt1o:p' Bl.a~.t: ~ 1)lU6h a
a,18

vW.ile l.enJ~yffi:,·gta..fl;S:~(g,qQ~ ~har.d~rfl;O..~)!eJ' W~l)il·usIial.btrt.tle 9f ·t¥hjte ~lW someihlf
f

monti;18 .an~. '©J1~ent!l .'. €I L,U;€'QIt Cl~P ~G~i.Jlle.u'V!I'HJfe, eve;~~':n0W·lfn(ftb'!l~~'ilfOU .g' .·e:!ime:cl0I.:'U~11~ ,~::l,. , 1
t,

s the-. fi·ns.t 5ign~:b.f':.~'jJ_mm):::r .'4.F.ipear~ Fm iresGo . uihing But ~.t.S0:provide reall}; gQ ; r.eady fa say koodC"oye to. the~full-hod iei~1 .ues ~WI1'~.'· '}1. means YQU d'OI1.t_.uaVetb:)' u .. uc .' u!'e tea wiaes ,f relis~hed··<aHtlJliIDugl1 't9€ 'c01d bank t)) ~d~fgt?JQ)Cq-pr':'summe( si:gprh"M
1'.2:

_JI

;b'

UI-if

.. '. .L

~it,,_j

n .,.

~~~!~.

.an

c-

enin B,- nc
»n

'Ch~;~lri1Bla'Wl,c,"QaSJpll§ been qfJ~ ~pf wq'r~Gf~di16::st "tH_e Iundedi,p Fme.~

WhallO drink il.,.-itb: Obef,ilirl Bla~'~cp'ait8 we~1 wftl'tall

WHat·to d~lll'~ it ,il

Try '~~1 ~tt~wi~h AEI·~@n
~'uif-fti,~8 shr~tp1Pj~r:hg any

kiffa~ Oh)l:Uttl111J!:f
._.
_"

€.iated white Win€l·s1 but It finraUy
seems P?ised ff2lr,Its mtlm.e8~ill mE::" li!1) e-lig,ht. ,~q.me: pf ~b e_·.b~e~t.

fart?"1 ~romiIDm.atl'lJ..• ~tads
witAi'~ial JJMe~ Q

,,,a -aros

~inGior$t.1~.lflsh." 1!S"8!'SID

~a()6: Dr~t~eek'~irE~'yarftg b'r~Chanin Blans,
Dry

ere.,ak \taney.$ i4
HQg.u_¢ Caniir:~
L

Q,C)D5,
'"

BJotiles tndl~:
.... it".-

Ghenl'll BiaitlGl' ,.,101 Wf.3,stlih,gtoh, $10 2006· D()mallt19 f:'k:hot Vou¥I'ay, Franee; $104'

2~06 ,King ~sta~Ef: -'t ~f1~ !~S.i,'gr.la.ture Co)le-cli"

_.

.•.

.f~_

:

-,

Oregq~, $1 S

2mls H.uiaJJ,i:r.lOt
iMa.r:lberGughJ
NewZaa.1and:r $1

Grl"S;

e

.2P04 T.rim~a~H Pinal

(l,j'~

Res,ervB; 81s~!oa~
fr~w:lce:l $'~ 9

II Know wnat ~nu~n:dr;inkin~,-: Ng sooner havB:;1e·ndo.ur8.§:ed yGtlb:;I_;,ee~ o~t-JQfyp;up C,lHar-donna.y ruUban: l'm b?pk'~1:Hzom,. !in$l1gJiI;:g-m.~ r~~6hatti:o t1ay,S:w,I t(~i$tm·e~r·_,tflti~· iffl~~r,~ni~. n j!B~':~ Marry ~·fthEfQ~lifo·~;rij'aClnairdGihmw$ wefle:;~Betltp ,~tIi'h~iif>l:g have.,a.;Qed in oak bar.~ei&. T~at's because 0a:k"arQm€fS "a_~d· f,lavQrs of~va:r.lilla:I' alk)fPi'Slspi~eeE:iT and..0~a:stN(3:l1d ,arr '_~[f?eJ}ij~~ b t 'qfJ~atllr~q wi nesl, rn~WI;g,th~tA inGteicl i·b ~y~:a.Sly C;I r-jn:t t~Et to B~:t4.1tloaked., €itnitrO'C.m nay;h as- ·be.€Hl: .rhiadte,. In palisf.if Fr8rf1aa fpr~centu r- las, rh.er.e"f ~tbe>·W:i.~E!s' . ., :brig htem, (;:ld8 per:'f~u d ii splay ~ ."" if •: offS,et by:;:~1 ~J8~~l rn.in~ral tiqies: . .iii the Ia~r-f'BWY.f!c;t"-Sl A.u$thaliat1 wi"ne:rnald:~ls ha,v.e.m~ade ufitD&ke.d~dr-:ligJlt~y (jik~;d, BhardonR?jh,_PQif211J lar.; m li'ehto the;de,ligMi~fWni.t\a ..wine dl:fnkets. €verywhEl re" And sevsral G~,lufOrnia .~roctu,aer$ ar-:e, .bt}J~! ~:n[r1,I~ft~r 1 ta,k9t-.:the oak d~.to(-;thejf' Ohard Ofinay.sll 160.
4

Wh&tilo dtin'" it w~ttd
U¥iD~i~@' C_h~rJ31l.!rl'may ls

io:aBf\~sa m~fI and t0as1 dmieke~, 9 ~IHe:df.!"Q~k~.m4 ~ warm ~I@ta'tn$"altid~
BGftlestio

_,,=

~oa7 V'M1Shl1fl9 reeT
Lk~l'jak~d._~hral\d@nnaYI

""est~lfl AIl8trair,a~ <$11001 J~:Q,e'6Ir6rf hlG.r:~~ Wn(;:iake)J
.eila r~q'rljl'fliy! S6rrnom~ O.tw~tyj (;rr~e.p ~al'~~Yn$,26 _
200 '6 Bram,[Eli:on

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SfrFpp~e(rQf:sn6:n£1 oa~y· ·fliavorrs ,0h ard'orin~yte·riltsto-be
Jcrrsp.e'rwith ~LiliqyPippin ,ap~re:fl:rH{tropibal ff[J~-t' motes,and i·
vibmn1f tlirnts,
_' ...... I .'

,.of ~ime ..
• ._. •

Orreal~d .eh'ar.dgrfri1~Y, SteJI~nqQsLehjl
So:tI ~~ Af,ri'G,aI,

$:1 0

2DOU M~(:0fl 'GH,arn'a;y! D'oma:inr= RerJa~ud,$1 4
~im~t EUanG:~B'de~ifrHQgS,

with bn"9~t' S·~.a\f0~dm'tew:$[ tart a'nGspiey'fflai d i.sn~., fjl'ee~summer salads, all kir:1Gh~idf dh~I'c~deriet at!~
~!H~'!1}I~d eA:~s~ ~':&-.) ~~

:wtwa.: ftI,. ~~gn:kJI ·wilk_:;
"ElY ,~dltY :Mtlscatwjh,~nille&l
J

be.al"1 saiaes:fl:a~or'€ld !\!\4th
G;i~rlls ,and gar-tien hefl2l, ~J

jrrfth~~;A,is~d:eforeg,ion 9~·-f.r-all.GEl! eiow8",w.ilth a tour;ih of' earthiness aJs;Q·,mac";;..J6 In 9a· ;1 ii'o'J,! 11'lo, ,rn'-.'1",~~k v""" ... 'V .. "~',"" ~nLII.i:iH
. ?_ _

IS!!!!~I"""'_ PIea.s~:r,r In··~n·b~t~h·e rn~t-ally. dye :graR:'€~ ~l!~' is ,o~:I:I~~.Pitujt B~~riod' the;, and· wih€f~r aTe: ~1'G1 r -and ,;crisp-err wit h hte tart citnls and min~lal,'etements. ,~ 1.:-', .'. -. ~ '"

~~"

... !!6=~

~n~t'lI'iu~ .~ '";"~II'

'·~I

sffi101e~ fi~n 81:lj~ ag tiio.i.Jt Gir.salmoli9t arrd gr~lIeG pOrk

a It ~a_1iJSIa:-g'ElS:

Pinpt B\r~rj)J·is,ri.Gfi.etat\o mo!r~-lu'S!. and a lo·t;lg -.,ff'ni,s·k ....

Rrnot B]a._np:

jig

:209 (T-~~~titi~*Esrate,j*,i ripi. .BI'an'~, Arr~~'M(l Gt~I1c!l~ VF111~y.~C-a~if~rlrli~, a $1
20()5 tDoma,in1fs

(J)"lri:OD1!.arnd nec~;arln€r,-ta.;f\l/"e,r,i nee. Io~ --: .. "

y.

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Go:!umbi·a

(Can ada')'I.

'Be uth Afri·c,a

1

.sehlhmbe~ge~'P'in.o1BJanG.
ILPrlrJG8AiJ8~sr~Alsacef,$J,8
_.

\SitnJ:~, Ht9:h i,.~~ ir\g,e·rsp rG§. , o~g Tn1:l~.m~o.sfGbhl'RH~;~: M,US~0at:~f dry
are proc.h.Joed '1I1.Alsace..f"rom 'the
, ,

~OOJS M~y.et"'Fof.ln~_
Mus·efut A;~~,"a~el '~~2

fllilO New. 2:eaJand •.H e~e!].~{)",'±he

.

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ViI} ~ e',~:,c'Q~ ,i$~e'pt!yJi1U~lPIa~tt~rr~ s lr ipe fr~it:arrct'1rCini€l.Y;:~!1thj.s:.1TI'Qte~s.;.::U~·1;lt,
make Pino.1 B"lari.6~,a"q~!i·f:1ibBSS:8n~ial,
sblmmer s~p.431n,g Wipe:
. I - ..... '

.2006 AJo. zpfnG-tBhme .. Gltegu'ri, $,~ 4,
""'""'" . . r...

200,6 DDm ains Bott Fr·4:rEfs

Musca:t d ,A'k~a.Ge,~ $2:~

s l.l3Jn .atB O?ti if:Q·rflta", the P,adfi;G: Ndr'trT~(~~:t;-i~,",d/.Au~tralli~fhave le§~- rn in·e'ra.liify :an d ,.a.roe: ab'o·ut ·sJ~
t.~[€1

fruit,. even tho[jg1l1 the;~lre' ," ".
,

T#Ii-G'als~~t. ·Qpn~tributf~g i:s~.

-. '.s-ti'l'I'~mi~t~:d r8.

~etii£6lff:ij{1ta" :~~\j,t;et.:Sb.1mn,eUeJ:.'
....
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-

J UNE/JUL.Y·2,O OB

3

Alternative use for a waffle maker
_Pressed "sand\Viahes are- one of Iny· favorih ·th1ng,s for lunch and ,YOR dnn;t ne'eq a p'a_n press to make-them, ['jire_ .U:P-WY' waftlejl1nl .Jl<l, -1 'L . t!..'iL tc -and.coo k 'l;~t~'S'aIl~~VI~u~~tnat \vay. The Df1 " ccmes '?l!t tqasty~n:d crisp-and the heated ;\veigl1.tL;){'the lid press;estbe sandwich to gQQoi;y-pe.rfe_ct'iOl1, -Judy-Wong~ 0aktand~"Calm
.j!i: . .

I

1

A plriz'9 for the best til[!l'
W8"'W..ant~our best.tips. We}!! pay. fa!'

B'ar:gain grillbasket
IfyQ.l~_r outdo_or.g:rtl.l d:o¢Si)~t h:av~-a_~ "Qa~~e:tl-' Wh~FI dQ," I,us.e·;';~Jc'e d'Q pi

the enes we publlsh and Well! giv.~~

~ i2e rprth.e elf.l.~era,sttip in,eacM. ~SIJ.~. WrIte to Ti~s; R'(:1~.eooki.og·.FElElo>l
5S(m. Newl\Own,

GT .o.S4i'LO..S50;a .

o"t

·Rok.e-_·s,~vfrx\ats,}naU holes in the. bot.to 'of a' di$po~.ablfiliaJu~t1inu:m pan. I ad·

iZu~ilP vegefa bl'es to the pan and th 'grm i.iihaking.t-he>p an occasionallv 'H-

€;ren cooking ... h~d~sR~S T a~le~{gril1B.o1 ·-Rate·ilAnt11Jla1~d, Gdw 12
1

'ket lsA2:',asy-ta clean C1;nd. faIl1j;t; r;~us,e~ seye:(alt~~~Jf w?lshed.gently.

Storing summer fruits
J love cooking in the-summertime when, fr,~o~h berries ~~ndX'lerl~l~s .are~t"th~i.r'
peak, to:·lte:gp,:the.-trult fresh. be:t\\rrien trips _tb' tl'i&-l11a:r.ket, Lpn t an-i C e p. ack .i.n ihe bO-tt~£n1.!of.' a '!arg t3 stainless-steel b,Qv..rl~an(ll3et a colander offr.uit on top. The ail" around the fruit stays cool ~nd" ke eps the fruit.l[~sh'longer tha,n\v44:nit is-kept -in the l~iJmid-T:efrig~t;Udr. Of
i

tliat suffers I~om lack"Clt"stolatge s:p.a To store n"lysp1:~'esip., an '~Q!1~ssllpJe: .

Magnetizing spice jars for easy access I live in a condo ~~itha. snlaUlt~td:Hm

l~lS:~dJho:()~(-·and-~Q.op tapeto ,a:clhere magnetic. ~.pQto.str:ip;t~ inside 0' ith¢

to tin

cnpl?p:al'd..d·o.bir,-1 traliBferr~d my spi'o
shaker"c'onta'iilerS-Viith magnet bcttonis Ul9ded the lids; and stll~k
3

them onto ·theq~·hotos:t~lp.It,\VOI;ks -beautifuJIy" keefling ~}:,~sptces'p;rga~ and ea~y tnhn.g when tam c00lSo'g,

-J?:a#t'?la. Tahb

rcpJa..c~lt! :wh~n:.ne{:e:sS1hy -=-Co-n),l:ie..Letbk.ar,. Orne,} 1VliH)!la nd

CO.1!~.Stf,I

th~d{ ice pack often -and i;h¢

Hand s-free spice-rubbed chicken
M~y f2iJ)"lily Ioves ~ spoi:y'e~tubhe'4 :chi.~ke 11:
'dh~·tbe.'grill, hntit$. time .ccnisqtni!1,g
and messvto rub' each piece of chicken -\~'"itll' :·;pice:·;mi.x,,-nstead i I put all the I

ihe chicken pieces·.in"aJJxl1l-:inc:h

Pyrex

pan 9r-.pillsiit s~o:rflgecoot'a,rq.er add
'the'.spice:.ifnix att~:th ~he~p~n\l~sJi~'i' and

sha~c; vIgoTQu:si)Y' fot:ah9llt ~n s·e.~9n~:Is-.

Each 'pit'ice~oJ 'chicken
.in'} the d

is ~y;enly:cpatedj
"

A little extra paper goes a long way
brownies, . and bar cookies come-out of their baking pans with ease 'vlh en Y91J :t:l?e.a 1itl;le-,e.it.ra. paper to hoe ~he paIl~'1 I'I1k¢ t.q~leaye,a 2-irtth,
°'Uickbr:eads, ~
,!

'that-the sp'it:e~ adh .. well. Ev,tiln better e·re Itake the pan directly ewt to.the~"ginl~ eliminating-another d~1:y dti§ll..
., -.loh1'1 DaVtf\ J;pring, ~xas

iorCe"6i the 'rShakrng eIisur@'s

iJve:~ha'ng. afpatclun¢nt Pfft\V,t1 sip ~S!,of . [nybalcing pari so'that Iian li:ftthe baked ~n.odsbltf:d'.f the pan ilione:~b]g prece, -D'e-boralJ T4·rel.1tino ' Bi,ttsb1Jr-g!~ Fennsy.1:~~ani'{l
j,'

'Makeshift .muddler
We 1\Dv¢'maldng,the··lTIojito
j

,recipe

~nmn.P;Hle'GjJok{ng- #:59' £br- but<stnnill'er
parties :ffiutwith~ttRmtlddler on ttand 10 mash the fresh m'int and'sugar, I found ,~yS'eU"eXRertm~tfil.g \yith ofhet ~}tc.h.{!T;l,utensUs to ,get the;jqb done, My.
\VOOaen tUrnedotrtt.$.,ne the perfect tocl, aullnqw.if,gets nineh mere 'use :as:'a mitddlefthan asa sx:\i'izziet'., ,-Caittyn; Sa,SS;C1Jn~n1, ',,·iCf'e'tnafl

Cutting sandwiches cleanly
Wh:~Il"ha~".ingall:dwiche.s with sqft.,br .. s .slippery fdHngsJil~e,una, salad or 13LTs t Ilike to 'cut fne"tojJ p,ie'ce of breaa repar'i

<honey. swizzler

r:ately~and sef the ·t\~Q.pieces' onto the

·gandwich,,·Ule.!ll cut throqgh thefillLng:.

and the bottom siJ.~ofb:re,ad, l~~~p,il).g

the ·:filling ,m :pla:ce,and tb~ J~,at.1d\yjc:h looking-neat ~ntl a:ppefizing. -H:el'e·n·e Sta.li.~f H+g!.91;a.na P'@;r~ lU~ncii:S

Grilling.with .

No-mess searing
\;Vli'enever I'm. going-to sear meat or. saute ingTIedie;t~ts in oil over moderately

rnayonnarse
I " _ I .' ~".

Before' grilling; I ~ke'to p:t:p:sh,;:UY v~g,. et,~bl~tt'iyithn~ayg~n:'?is;e~1J~!i~.a~ Ql:oiLye - , . 11 p.lai Qf-.~:e#.s:onAdwlt,h . .O![, '~et aer a~:n garlic i heIb.s,; .'0-1:,*pjfes; the "ma:)fonnaise clings 'effe~.tive1yand imp attSYglreaTI; ilaval' to the' {rege,tables. It also fotlns a
.

f:; •,_

',_...

~

'I':

. .'~ "

.:

t1e:"$.p~atte,rtq.a~:r.ri.tn1mum,andr-·my stove.,
=

blgh._l~e;fl:t. I €(~vecthe~·tDth~r·JJYQlersof L";i~tov~t(9.P ahnninum f0itt\), ke~p. ,~dt~

tn.ess:- free.;.

·-Lftur.il·Gi'ann.i.,Uel11,po.

keeping the vegetables .. rom dr~~nK0:rJt q,n_the,.grill ..·lJ ilr~~d£ r~I J".ttdicio:us it '>l1rontt 'ada .anv more fat to .... \ JJ'd .
protective coating
T~:\. . _ ~~, ~ ..

cts..ociaie editor s

yop:r. fqpd tha~.u:~ing,d,ll\'\i:~:uJd.
-.YjN~W11·eCatt)',

'cta e1~1~i:til

omt

Coritributl n,g :e,d itor [\tl~aryeJlle"nDrtseoll ~g:et,sin,s.pJr,atro'.nfor a aummer celebratien from her own"harve'·S·· ···t' J! . '.:, ~_ ..
. I". -

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IVI ,- ',~~_ .',~_

Yo,u,aprri~bll·thase))re.a,ils oTt1 :i:JsiM'g aroll-. i rig 'HJ: In' b ut.s ~:ap in!;.k by~,h? is ~ 1! fus s nd ~;Ei~s And.... .1like how' ii':Gr'eates'an ap··p,eal:· .... ~ rustle appearance with variations in ,t~i'{jk~;:es_.s'.,
l ...
',

2~ ts:P·.· "Y4_""()~, ( p'1iI,Qkel~~cthte· rY d Va- cu P' pf;ain ~hQle"m i ~kyegillJJJt!t 1 ltJ:s. :glranulated SUgB'f 1,lils" e'xlra·~i-rgJn aUVeQU; mQ ,f!; 'M~ --

1. ,~p.tta"ble 5a~t.
KO!llIil;er

.needed 9 .. P~.·(2~~UP!i) ;ilre'adJlour; mor:e:as n~eore~ 21{4 ·oz., ('/2 ,cup)'·whoJe;;owheaf'fh:u.u

;:~~mm.~f~
Prep:ar.e a . ,

-

Is;w~grl-~i f:iten

F

salt

for s;,pdnkUng
Q

~ut 3/4 CUp' w,:;lf,I;n' w~~,erGtQ5 tQ, 11.~OF) ' Ina fo~?: prccesser a,!"'vj:.sg,riFlkLe w~th't;h.~_ yeast- Lei sit 'fora 're:w m in ut.es SlO (he y.east bf?'gins; fp diis's"Qlve'" Ada t:ne-YE)'9ur.t1 ~'LJg,?ri~~a:~']]{d ¢iil ·Pb)Cil~~~S fGft";3: ,s·ec,h"nas~

Tur.111IH-e.. fJQ,~~b:~'8;u1:':O,l1t~ a Ilt9.~1.~i S!ur~~ciif sing a, ~erlcif<i Rni:fe·"o'rcheWs· U divtd~A~,e~~'!Jgh'jr:lto 1.2 ~q~ai.l.p~eQ.'" shape eaph iinto~'·a~h;all. the balls IiBi Let

the~grm g"rateelean 'wi1h_rt

'wi r-e,;;h;~Lshl

t~_,~lend,-Ad~ the Ibr~Q.eJni;lur,:whQr~'-wheat f[0ur,p il,r>U:! table."S.aJt-. P~:cu::;e~s fnr-abcut
,2:0 seeorids-and tblen Str.ap~
1

a-no

sides OT'llhe bowl with'a, spafula. Ocntinue tp pro.C?:s's fo.r'a-tiofn,e:r,·3H3 'seOo[rds. The dOl!gh ,~.houlgfenrra m~S:$, pulling a-w'a¥
fr'[IIT~1~e bOW~lS side·s.

.,dow~~tb~

U0 mi!'1utes. ' .. ~. . USlng·,y:ou"r .h-an,ds;,g~e,·ntly s;trEl't-Gh til b~I.!~:irl~t9"dis,ks. to... lnch~~s. :(4 ~ '.i~·.m.,j,~m :a11Q,' put the m an tWi.) ,Iar-g.a Ilght]y :0, Ii-ed
rimmed baking.sheets. 'Let the

eo-vE!Fed Wlih

a: clean

tOW8<~T

for~,b'~l.lt

PovEfr,ed

wrt'rr a.·.c!J:e:an,:t'owe~~ for

dl-s.ks- tJ
5

mJjln~

IfitJs~~s;ti"r:k,ing tlh~' t~

sides, .. €:le mere bread flour, 1 Tbs. at a a

ME!ry~lfe.n Or;;sc·oll 8'hd her husbar.J'(j ralse
free-range chIckens B'nd grass:--tinished,
D,eef~ Fa.r MiJryeUenJs~3~y~cJ'l'-old daughter th-:a'tmeans b'aby cbicks :are.a

·a>~~d ~lasti'qJ a.btJ'ujt 1 m ip ute, Rwt the dqllgh i mI' a l'igbUy oiled medium, bowl ,a.:l\'ld cover tightly :with 'plaslm 'wrap,. Get rise in ~ warm, t!?,a.n-fr:~.e' place Ll~tJI d'Qo:JLdJle!din sj~,e~4,5 'l:q 6.0 mr'r1!.a~~s. (IrytiU~rB'ma:.ki,rlg tne.dowgh ,ahe~dl punoh i"1 clpWtI ~ftsr jt,9.O'.L.iblmfj' c~vBr it t:jghtly with pl'a;s;tl;G"w;~~p~ a,A~d' tefri'g-erate fot up to :2 days.)

if_~i,g'r..:t!¥'sti¢l~:yj maS:$". tTry IiQt to phjts'sS Cd$~~n·d.i«91 n tile s.ize:¢f Y911t' ~fr:jll"}!-a o more thall 1 ·;mim.de total ) i.MtWo bat~ ._Turn I'be -d~~!'J~fh,'-~·liIt:.(mta·8!,H~lht.ly fh~~l}rS'd Iry:ay n~,Efdto .9d.n th$ pre~1;HJ~, S·?'r,~l~. ,itnme9i~rely'withJh€! L~micm-".Ga wor.k surtass '(~ee' the tip ,at. r'ightl. Knead all wilth Herbs FOJ dipp]ng" b~yh';Etnd:rflauring y,q!;Jr Ilands ,r~'th'e d':ough l$"-!qp sth;::ky.to 'h::l{m'O1.E;l,unti I it'ieels smooth
it;IF
s::I

t"[me~ j~8l: unit! I the, chJ.u.gh fb:vtnEra,G.ohesiv6'1

~\rj.to$hth~ top~ wiih'.G,lhreldil'"atld'sprin lightly with k!o~sh~r salt., ~rW~ -s-aited sid,e. down frr~t, until 'tho is rea<:l~dev.'ek)p,s,9 old an-brown 'gr.! II.m" ~hpoth' 'i3Jde,sl 1 ~lzto_2"m~'nlJte,s per si'l

or ei?-Sfer c eanu,R" !~rre'S

".

I

.

al7'li:.t.sh'€!Lpe the. do,ug h o:rr..a tIe:

cu:tt~ns=l board or snicone baki ll nair' qb$:t~d.with flo'Urinste-a'¢j
on- you.r CQuntertop.

part ~'f

evet.yda¥

nte..

GFiII~,clChicken with Apricot-BalsalTIic Glaza
·.s~Jhft13~fi'Ur t€.!·~Jght,
I.f.you hra.we~any ~eft,d\lers:~. th~.~:a.lij:.Ip'in.g :~i~ :~qj~~J~y i~.. {g9~~fd.~r'i~~I~e~do\l.er'$~i9'~O: tom';3;~01~SJ g-rilleQ.;SlJmm,e.r squ:8!sh,,;_OJ j LJt;;t:'abotit any grilled meat oli'f.ish ..
2; !i'JnaU' l~ntO~$ .3/4' CLIP'e:dra-vjr,gln 'D)live~ . 'oil . 1 '.

lJ1~ lbs ... inced· garlic m

twO: 3-. i~~!'ZI+"lnch sprtg;s ·fif:e;sh fO~em,ai~ '9 rbs~f:i.Il~J:y ~ho.pp, fr:etsh fl ai!'I!~HJf .. uJ.

I ~\I~lg.est ~ytng -tw~ 'N:hm'I'e.:,~hiiG.ken;,s'i' abotil.l p 4Jb. each, ·and 'cuti,~,g)hern'in1:'Oparts yours'€i~t. J{se;'S"8' vi dee at ri119.00 0 ki ng,;:.iJ e rnJ: I~'ackage d .~hiG:~~n pf1J!F~S.·oft.~~,: vft,ry greiat~yJh·.s<it:::e'r rnak,i;ri.g. 'il hari:hp{g.et the RIE!C,IElj;. cjQn~Ei9tt,the s.B::hJ.e litri~. i F(i)r.;'~-. pmptmn~s~~ q tcn?!< hi. yo~r b.~~Gh~t;s !~U~· playease for bone-iraparts thatare.-about the, s.ame ,s.ize-Je.,g::kaboljt cz ..:each·:t th~ighs. ,.ab9~LJ't'6 0:Z;"1 .ahJ:lJJ·rEH:(srn.all\J.e.sj~,liiMte 'm:cmB ~h ~n'~. pp~ltld.'ead\i.

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Wrth,~'vegetabh~ pe,e!:eri p€H:!i the-zest fro~i:r~'nEi :(mo.fl$ iin'·s;tr.I;ps.; ,~E;iIT!q;vELany h wnite:'p:ith from t~~:,s:t~ip·s. ofz~eJatr if' . . .
.

2lbs. ILIDsaHed. butter ~·i!2'c:up' p'ri~,at p.re$~r·ve5 (pF:e:f,~~a1tll.y viithout.· c~ in .syrup.} I. 'I:'i: ke .Sit. ID.a ifDIlJ r '51 . 3 los" ba]sa:m,~c·v'i'neg81!"

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;'~i2·is-p.

cl'i'lJJ.~hed:·,e!d-;p,epperfilai~e.$ r

nS(:'9ss·ar.y.

11/4- ts'p. ·cho·pped ·fr&sh- rosemary

z·e.s,t,tPjii, g·arli:(';,."a.nt:~ rois$,m;:;'ry lOVer low he$! '~nt~Ji the 0!1·1 j ~st C:Ergin:$ to bl~o~r@:l' '3 '~q 5: m.~n~·.te·~: ·g:air.nC-l~hOL!~dIlot·,' Tn.e· brown, or iit win taate h~t,(er.Transfer the

In', .:smaJI J:;'8.uae:pal1 heat the.lemen 8

K~oshers a It

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Veg!e,~~ Oi I f'or~h~"girill ble 'TWo' 4"lb ... hicken.s, each c:ullri·to··8 plece-s, c 'o.r',S· fo·6 lb. igo:o,d"qlJ.j;all'~l.y Ij:ori~e"'iri$I:dn::-:on. ' cJ"ickeln' fhi.~9hS;,.~ r.... 's~i"e~s,,~'alJd, r.easAtEh m b
'e:a!chbreast '1iI a 111' inl'O two'p ,elJet F-:res~ly·grq·~nd b,liaQk pe:prp'~:1I' i~,ces·

lnixIUre tb a·.sm"alll.lle'alprodf·ibow'l ana

i.~t,c~d6i m.om'fe.rn:~~~a:tl)re~ tp Retntwe t!('uS!:~e,$ra:nd ros.emaJy fipttg'~ }Wifh ~f9'rk; or t~m~s. 'S'~h'I rr the' p~:ros:~ey~ ~H~fve 'wh'r,

the·G:riiled :F1.atbreads ~heaipe at len~~

ln a.aman··s~QDe:·p'an, 'ml;lrp:hJ3 buttii?rQ~~f" med-iill.JlTI-ile'~t.',Add1h~ ri;n@S]sl1"l,~,S, v'ilr:1.e~gar, r~d peppeFf~.?k.es, rO:f?errra.r.y. afJP a·.I.ar,ge, piinch of salli;·stir toccirribiins •.Bring tel a'boil, ,r,educe the, h~afip; nl~d IW [irI l'0w'a~a,$Ym m Elf; ~tir'rhl:'~i~o,e:c;a:"" ~"fcm~I~Yl ~~ntii.sJ~gh[l~i.[lhi·~~ene.ij'l :a t.b\~~.+n~r1U~~$ .. R~tr1l(J·t~ :fli9:fr''r't he, ~,~:,al ~:nd-l ~t ''Rl~QJto ~qom-rem _. pera.tur,e~ Ofmakltng ahe'a~) -§ltm:e'Ge~·e'fe~~p.~ ~rne r-efrig:gra~ot l3e:fore·'."tfs'irig" ~waNmover lo.w neat: to ~O"o·.san 'th~: pn~lrs:re,i'H]~;) c . P'~~,p'a,re ~~tm LlJrf1lga§,~~.rqffarp;~a,19 ri],,I 'fif€)!i!. ; LJ~in'g'",a~ wir~i br!1:shl· scrub the' ~;q'o:~iMg s~ff grat.e.thofoughl.y.DTp 'a~fohiJ~d"p,ajfYHF towel lnto ~e:~i?lable,o~~and"usin~;ton[gs~ ,ru'lb. t't ()ver fhe griillGkale. ., $e~s~,n tln~ qhibke,I;l'~~gtu:ly itr.f,~tait;e:rla w 8e1p:frer. ~~t 'hE! R8:r}S; s'kin '!~ld.edQwr-n GrI··lthe grUi. Cook! 'GQven~~d! unt:ilL~~'e .~kjn,..is gol,Ej€m wr.cw'bt ,·abo,~flQ m~n:u:t.e'?s:Stay nearthe-'girill,
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e~fHac1.aJJy .. Ji.J r.iIIiQ .t~El'·f"i to.' minutes, Q rat
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"tJ.rciwlii niQ 'tgo qu io.KJyttu rn th~ he~t !~9~n SHg nll~l"drt:I'O.88 ~H'e_ enl{S 'iP,ar~ y ~i~IiY· th;~~~bri.9'.~e~ aFl~ bm:l~l.u~iiii~ i~n~taFlf'" FliR $3J.n c'F J!'ltth~,;rthieke,st read "tfuer:mometer~~It1e·ads,t 6'5 p.an of '9:achi'~ie'c;e'r ·5 10 to mTn.wtes: mere. The. ,tHighs'l h~:@i~r,a:rlid thFtln.er'bhsra$~r·pi~t?esiare!\<apt· ·
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as:e 'arr~ff'a.D"1e"ufDs~Jjy·movinlg pleoes-out
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W~. ~f'I::re,%chk::Ke ttl, is t

ofJIle;

fH.e-,~faL.eoIJJ ,aILs'l'des. RetU.tn t~~;ChkGk.e.n to the grm :a(fp·c.b'P~-f:@r-tlrrq:the~m~.nu~,~ on 0lso

to Q,Odk ~nftle rra;stErr tharrfWe/~nr¢ker_bQl!€'a:$i. <pi'e.p!~s:, 'lta:rr:r~fe:r .~~Qf:'i '8if~G€i(t~~ a~I:~U£!r when 8'9ne~nd tel1lt"wit:hJoJL \)(";,,1.=.,. 'I"I'L '. "1";'," • .' .• -, V'Ii lien HI ~lle:.erUG""en~.s ;done,. brush "11 wlfh
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Ha.G~y~.ide.,-tonaFar:rle'F~e~the l~ze. Br!lsh the g '(;h~D~erlwith ·a.f1¥~reroainj"ng,.:gl~zean~eerve .. ,
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43

Petato Sala,Qwith Olives, Scallions 'oc Galjde:h Herbs
:S:€trve~'fa.iglrt T~ r;S·.potalc)'.s~Jad 'i£. best _..mae1e. ~everal 'f:iouns ·alhead!,s·(j lh.atth.efl·aviQh:l" have' l~me.-tQ:m;.eliGt Eeeil fr~e 'tth ex:pJ±~.rjrii€:n~ Wi"tth:;d~'Ue'r~Jlt' h.etQ8'· 'i n ~[a¢~, ~f th~:.mint~ !;3;~0h a~-t~H~~g~ll:1 ,.dJ,lre~:gI":alnp, twtq.5N-rr~: Keep ,:1 e pars'le¥1'"tho w;g 11 ;i'~ makes :a h n'ide·-,ft.m·,~&atfQ.n:.; . ' .. 3'~ti;$m~l.[:to m~ti[iu'1lI ~u~on '~oltt .. .~ . p~~_alto~~s".·p.eeltedl "a"~ sJJc:ed .. ... ~ .. ~;". .... '-11 th·· '.:01~ UIIiC,'.. I£n..
'.,

reduce th~ nea:f{ol a ,gHi:l!~tl8isrmm'er. 'QoQ,k u·rttil,l~~'Hw;tat0.e~·,a·f:~ 't.~nd;ar-;, jlj.$t '6 ,to, ,8 rfiiri~,le:$ ·fr~m _~~~h th~ wal'~r~com~s to. a, bon (sUr g;er.ltliy-amd :dprl}t_ .ov,e'r;oook. erthe p:otaf:BTes·will uaJ! apart). ·lMe·~nWhIl~_".ih .b€iWI or'li-ql:Jilti 'a.
:Cup"w~I~~,k Nin,~g;ar-jahc.l the mu.sta:rtL.-:Wh]rs:~· jA"t~~~oJive 9.11'.S,~as'Q:!1 110 tHste wft:h .. a:lt"'-apd p:ep.pHr~ s tWain the potalm:is- j'n a. c,ola-hder and.spreaa fh€;l:m !6n a fim,ml:rd.hakirfg sheet, ·Wh·r~.·e-:Ule!ln:~(:s:t~rll ot, d'r;i·it1e:. h them .eVenJ1·Wrt:~~·_s: Tbs, ':~ft~:eh·Cjtes~iMg. . Let cool completely, Transfer the.coo led potatoes'-ID' a :sE;:lfvihg! lJQwL ·SJ:winklis. with the ofi'VBS, s'CiaI;Ir~ns,r pa_r:E;ilEl:Yr. ~t1fl rnirrt, Po Lw·}~dOG t u 9'2 0 u P of thl;l re.mqi:nri r1§ viha~g re~t~· qV-E!J the:?pJ;aa.. With a :1~rgespqen bnyb.~~f spatula, ger1tiy toss, Take, care £0 break asf~w of the p6ta~O;k$jj:ce'$c:·'i;l:s.pbesibJEh ~.et~as9n 1t91~Ste"with'S'8d!t ~nd-p'epp;e.r. L~t sit .at tdGlm te:n:1~eT,gtblr$ at. ;l~a~t. ·.fer an hour· so the ,fl;1vo.rs ean blend. ~Ya~ c~.~ make this salad ,U'p'to 1""'2 home:ahead; j L1st'tQva'r ~i:ld reffig~t!a:fer -aria return to '~o·o:r.de,mp;e.h.dul~ befpt~'se'r'll~o.) ~ h J,L!:s~"b~fQre &¥rvi,!g~ p~q$.:etnt6'tj§,"s~'e;,. a:gp,il1 with salt and-rPe:RP~randl'adg
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KOrSh~r~,I~ . 1I/4~CUP'best~qu.a]ity wbite~w~ne v:in.ega~r 1 T!lls)" Dij.9:n iTuista rd ~t2tu pl-extr.~:-'Vi f9 in QinV .. nil ¢ fr.esHly gro'lIInd" 'bfaekp,e'p;per
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'\y'3I..CJl~p-~h'~Ffp~{.d K~lamat~

Q~i~e:s "~VtJ<CUPi ;very! fll hll·IYf·5Iioc:eg,sc; a 1.I,i',(U:1S,:

bdl~ 'wh i~te aloft :Elr~e;g'pa,ns ' TIV,>l "Q:.upc;f~n~ellychbpllj'e{;t, f:trestf ,f~ ~af: 131:-1
p·arSiley

\3 T~sr. f:llll1eJv'oha,pped ffe~;b m(i;nit",[e:ave~'
PYi(:J~e:'):j;Q-t~t;Q~s ~na 6i-~qu,art, utc~1l D :qY~~ln (s'im.il.a'r·:P9t~arH;f ~9VJ~'if .. Q with::Ci!)I:~

.salft.,.Jiri"r1g ~{)"a/[m.jl mV6'F hi'§h' h€(a:t~and , ~

water ~~-at,!le,asi.~9ne~.n~,h, ~~d1 :1h.l?s~.

more d-~,ess,iM.~· ilthe.,.saJid seemsd ry,you mt:ty ~,ot :ne~e.d ()~ ,the:·tfil'€ss,ln~, a:ll

Green Be'an Salad with Tomatoes ,,&agu!a & aasil D,te"ssin,g
$,erv.es edgh t:
1 .cup t(u),Sely p:~c~.~d b'l:si~le,a'v·e=s

a n~'Ih_, inch w,rt) e'~ wliilte" i;tUhr.emove.jj; 1f~(l·up eXira-virgin .oJNe.'o;j[ __ J~()'.5ner..sa It·
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:2 sllrip.s-l:emon

zest a6oil.l~t'3' ~nc:~eslou~~1

the ,s1 ~~:~. 9 v~,r ',h e: $:fn~ tld ~hJ.?i~8"¢rff y.~ c,e:s;~~ 'wa.teT,.lurn~of~,th·EdJurner ~. but Ilea:v:ethe. wah;ir in .th·e..pot wiHi the" GOVer en~, R01Ug h I'y '13htJ:p,"t.n e"'"~.emQrlle.st Put t Pi e basil and ·Ie:n,.or'n zest iT' a, ~ lender' 8,I1El Py,isi?a 'fe_~1i~~es. Rh th·s: blglJ'a~r~ . W rtm: l1iV'lgl! pour·1he'·oHve··:oii ..t.~-r0U:g.·h-t~e: li€t~~s' fi~1 ~"0!~~nd pHlie~e until:slmoGth, sftQPpiirl~ito
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$Grap.~'<ot6Wn' th:e ·~sid·es.8Jth,e-:,b lenderr,as ..

*_'.I,,;_·,~.;·..,":·"t .:lpe.• ·I15(,. trln'llm1e;i;I .

. in h~,li:)
anid5pun d'ry w~~a:mi:~t(jj'-Qs uf314 Iltl" .(abO ," ,

rneasuri rlg~,up· .~Ir1.qr,cove f. R~fri·g·~rat$- II untl ready to "asse.mble the-salad

V1e@~.~d.Tra_,r'1:sf~r~[Q a;smaJI bowl 'OJ' I.~:qui.d,

R.etu·rn ille-wat:er"-t.o a b.011 ave:f high
heat. ·A~'d 2: Tb,8t,s.aJ~'a:nd the~.be,Ql,ns:. Cpo~ until JhEl<.p:eans-are 0r~·.$p--tl€f:r~de'j bY iuU~ .:]!9 fled ~,I\€I ep e:~di g~'o.njS,?,~r";p r;.eJ;~ n r~
-4 to 6.rninutes. Drain 'at'\dril1se':·w]n1:h cold wat·er~Spread the bsans on a Ilarge r:~mmee bBk~r'llgshB'E!ta:l'ld [~frlg,erater toG~0QI;9dmpI,E¥b3:ly. If ma~~j'rtg .mor'~than at:l
EHl,C·$·,

..,red,

cn:angle~ and

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and r~fr-igerg,:te., In'8! lar,ge bow!', corn bine-the cooled bea'!1's with the aruqula, tomatoes, ,allld mozzarella, {erss with ·'th~.b~SiFQi~afild
GO'\N3!J
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hour a.h~.ad,

IHh10nqu~Ge.._s e.?8.p:1l Iff t$si:e with .. aH s

and peppe,r and more l~m'qn.jtlic.e.

Lemon r Butiefmilk Puddins Cakes
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mren:t)-on. medium '$'~e~eqUFliIHI fratAY,
BO 'to e.q",1i3E!condhs, h1Qr~,~,se:tihB,'sp),,~el~
to hjg~,,'artfd beatjwst _until N'n.ewhites

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incii vidJUQ'1,' eaK'eS, .
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ov@t imme~J~telywn~~fn~hepet~f~r's i

h 0 tcl' S:STf':p sa kS,-t:'i1 e p eak'sH Gti ~d,f.hflP' l~iIi:$:d~3'rn tti~?~',~~;c pn~':s.. 'Re'q4~ th e m~~x~.rsp~e~ ~o,'o)medJb!:r'i1 :~~r1~"'f~,~¥ s:JIQ\N~,y.
.n' ·t,-h:i;i;;--";J;-;-~~,,,,;t.,9f'f)"'e~~ hiO" .··W.·. e:~.;l,t ,";r:i . .,. .::;i~~.'l;:;iiO ... I~JlJ"'" U'" _. ~I.__,.......,Yi::l,~ VI'!
1j;J'-l ~'I;;7 ...

1"!t;2 az~.a-Tbs, ..)'.uhS'a Ited I)Uftlr. m:El!lt;e"(l' ( ,anel ;,(:QQIed .s,151 I1t~y~,pi us, abo u"f-~2: 'ES:p. i . Im(llr,~, S'ofterhja.:, fQlrJf~J~"r:~:meli(li,g$:' :3M ~u:p granlll:aie(l ,sU'g.a'~ 31~,a,rge ,yo'rkS; \ait fOn'm temp,er:a'fture
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spri n'lde ,t~.' r<emal~ l, V<t'e up' -8IJg'ar, i'he !11,9J' Ifru:lces:sa:rYr :stop "the<mti;er an,€f s~ta;pe
-;.J";'w',tIJq-.N.

'Hisn .sple,~:~ IJn:t~lr~"he\lVhft~$,h~Wd
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1 cU'P bJAHetmilk, ~t to~,m Jemp',lfc!lPre rty!lO;Z~-(V4eu p) all ..purPJJse no:u~ 1y~ mp. t'able, s,alt , Va ClII,p fiesh ,lemt,nJIJHce, atmom
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. 'h1~t1Iipm-i'i rm ,~~eak:S.,-',:fh~"'Re'ak Id :.'SJ10LJ :ho,Jd i1:s,:sb.a~:e, p~etty wen when the
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,oaa-teJ ~s IliTted, l5~ft tbe',tip, willi
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$:!t.Q1Q~ Qf1:e;;,;t¥1in€l ,(~!tthgwhiti¢~,Qrot~1
th;~"~e~J;lr:Y.GjjIK~rrrik!>lH'1~~.~pr~!J~J'e~i:t.b ~~e' '1Iem:onzes't," -and. ger(tJy. wh~:sk to b:l.fiH1QI" Using the,wfi:is~, ,~enfly faldo'and st:iii" the: ,~,ern'~~inil'lgWnite~:frJtri~~the.,batler~ T~¢< ~batfer will b,e li~JHt&"Ilcn~my but tjb~h:,

i4, hug.e ~ eDg, lies" at rOc0~ml!tem ~eratllllr,e 1 ':._, 1 'Tb$~'Ii: ,;elly:grai.ed I'em 0'111 zes,t 'lilacurp li9ttt:ly swei~tl;!,ned 'whlpp!ed
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cream, for servin_g (opl~ona,U 1 cu,fr,esh' f(:l,s:p'bE!!,rr'ies, bl~(:kb.;rJle.s, btu,eberries, or srl.ced ,st'rawberr'I'e.s, 'fo:r 's'ei'r'vin'SI~(op:ti'() n:a 0 '

'Sp:oonths mrxtuDe ~ev'enlya~m_ori'ghe t .. -ramekins+you Dan mil them to the top,
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Putth 9 r.....a~ILIIrl, _ ...... wit:h thiO~'ramekins _"·''''-~rLi:g.·pan . . .. . ,,,,, ........ Lh !,
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PO~$iit1on rac}:~in the 6ecit~r of the:ev,en a
3J1Q. h~'at(ttl'~ove:n1.0

1~.Litte(hghLf 6,~'oz'.r~mekill$'an"t~~~fQHg,~"thel11 :f3'. m:a8t~'n~g~, ,or,irJ~wo8x8,-insh IPyr,ex' J?~afl baking 'i[Es,nBS" Fifl a kett'IB with ,abO"ut 6",ci[Up~ of 'w,afe.r. aping to i~i bpiland

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IrY1he)J'!(tmartcf pot~ enough Ff0~wat~r f frqm t:h€l:~,~ttle',inito fh~ p?,n t'fff,e:aqh .abcut halfway Lfp tn,s Slides '0f, the: rafhe..; kins.8'ake unti~",tb,e, o'fih:e''C~ke-s ar;e light 901eien al1d: puf'fad'r 2:·5,~tu 2flf'rhinu~es, The,y"sbp,{j 10 $p1riifl.~Jb~rG'k~11i,gtffly
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b~tt~r 'with iY2cup ,of th@,~Ug'aT and Ule.,e~g, olks until emooth and light!: y aQi~,ld:(1' mi'rt~:tei; ''VVnis,l' tn the buUermilJ<;

the' watsr bath-and 191"'8001 Gn:1 a ~,ad~. t-~ o, . - .. :. -.. . - -. ... -.. J'ODIl\ tarnperature, Then retri9',erale~f,or at,Jeas'i '~;f"houlrsanti' up' lo 2:4 'hours'."
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l)~foJrEiSe'uvih~t. Topth!~;.¢a,~e,swi'fh':a, .·~,mQ.,!,~ II 0 p:\of W nt!?-'p e:d'CH~!3~~fl~~(r ,'dt> Ji;Jatll i'Ei'r'with if-few. fr~~h berrie;s;, 'if using'.

with ~n 'etec"tr:ic, 'mixer (a halntf-::~eli:d or: sUiha ,m'lxi:{r finedw-Ilh a Wh~8:1< :at[:Plcn-

,Free ,B{i:d" F,azn,n~tH"UJ)S~4tt.'J:q~~~,:tflik.

. , . ,en'· .... 'r ,a~ "'L" ~ "Marye, u D" u.« GBl! h1v'utJngIe' d' J.to:r nSClJ: , to; plu€!: <Cqolol~g}~~Wl5.Yl~;~dwC:Jr~ .q:n'

"srt8fy..tl1in,{tl'Diiks tratJ'qun). liuf'wUh

st» ac'rE~S of

D'rganic, ve,g,e1ab'le-sI, F.niJ.e

BirodF;:u'm is"JJer;,fic'intne,·S(l!lnme':,

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larn
or

the secrets to rnakl g, .srnoky barbecued pork ribs ir
"gds{y:.teXtu.r,e 'and '~o11a:pse'irit~ :tep:Qe:r sht:eds succulence j),enea.th a ~slighdy crispand .}., d' .-_£ .f ...J oarame 1Ze surface. L you ve .:got tun._f: ari~ 4J.1:~outdb'PrgrilL you can barbecue great fibs. Start: b.y choosin'9 your rlbs..Pod, is tra,

BVJ!.AMJE PURVIANCE

fort 'zone of 'bamburg~,rs~ stea1cs, >~q ,arid: cHops. '11'fe~intricacie:s at slbw';;~'pdke~d~ djtic)n;a;l for- h,,~u~e.~ti1~g;· the twa most popular chdic.es.',are, ha.by bFl,cks .at;td spare5m:olqt barhecue seem shto:u:Cl:ed in rnystef~ ;\1VTIat'\vifh all the' insane Ly;.domplex ribs, Ba.hy f)~LtkErJ~:alsoJm0iti:t as t9P loin or spice ~ths'j glazes; and sauces phiS the.vaga- loin back ribs, are smaller (2 to:2 t;2. pOilJuds Fles~f1~~cli~g·live-fn:es, ifStt ealt-hetter left :per racik} and mere-expensive. They're. cut "h". gl ontl:h'e nog, "., l' h - L't.. . 11 'near t' e-b:ai..:J&Donej. w.. iere t,q thep,to~~, l~ight?" vVrp)tJg: rlTI J)ere, '~Q ·q.P:YH the ~p,or>$.to:~he po.rktho~s"·and tendt:!d[)IDS come from, so inner-sanctum, <.1f :the b:aib)e,G.ue wodd and the):ln~~ v.sp~Uy{n0f:e.tend¢.r. Sp,:;lredps' are [;a\[ger (+ to 5 pounds per show ),'oli lin\~;re:aisy po:Ek :ribs can' be. Your biggest obstacle is time .. Thafs :it: lustihe rack, untrimmed) 'and 1e,s~, xPe,Qs,ive;" They e nrQ'~dttakes JOT the rib meabto stll't'ender its eome.frern the-..be~y of the animal, close to
'h" .
L~ r '. -.

most o:utaOQf; C;OOk8~, aifben.L1,ed·rib:s b . . 1'" ", 'Sl.'~d -tk b' TFllca l' .com,..Q~Ct1~",,1:J'a p': ace ou :i.e He" ..
.t-"J
I'.,) • ~ • . J

of

.!

'..

.

the section that's ..tutnE;(1)n~qJ!a.q,on! r~~y'.fe~ usuallytmeatier; fattier;, ~~ri.drnore fl~v9rf~J. I.1ike:to barbecue &L Louis~style s·p~frer.i'Bs.,

,.t":._

..

which 'are regular sp',i-te(d.bs minhs.<:a few: chew);:"oddsand ends: the.breastbones along;

th~.ho.ttomJ "the. pointed tops '£!it one-end,
and a stdp·of .scraggly meat dprqglir~:gJIom ;the· ~9r;i,e<siqe" ]f yq'l~J:·, h~,~e DJlljJ:f.¢ g~lat ~ has.. :sp:ar,e,rih~,:.a:sk.the· bu~,~her to trim tbeln~St.

LQ Ui"hstyleI£6:r yBll',
. .

.,;,0.:, ..

'"

'_....

t.

.

_

.

Truly great ri bs a re, layered with tneJ~av'ofs. of a rub, a IMOP" an,a a sauce, rve gj,ye.n you

recipes

for two different but

classie combos

.f~at· balan~6 s~veet~;pi\t~Ji.~;~ty!. .savory ana' Hav-ors. My goa1.~s'a se'fi~~ ofharmGlni~.,&up:~
'porting 'flavors

that complement th~

1)10st

46

EiN"R.. ,CeOK<INC' .

.S antes six 'to ·eight..
2·racks~t. fLoui s-.$itY te s,pareribS) (~to 3l1t .Ib. each) OR 3 racks babv back 'ribs (2 'to 2%; lb. e,ach)

Slide the-blade of a d~ilner !knife under the thiMI:,..tr'.a:ns.iuc·ents.lil.V:s'rskih tnat .. ' ;c6v~·rs the' bone·~;si_d.~: ea.ch ra,ck (noterthat .scme of rac'k's are 'sold with the sllverskin alr.~a.dy

remove:d.:)._~Un:a'nd IOOS:eir1 tn'€: m~.mb.r~rre unti'J you c.arrgr:ab -j:t with a paper towel; pu II it o.ff and "(lis·card.

If left on,the .s,jlve(.~kiri~e:,ep.s 5.~?S,oni,'~g:s",and. sr.no ke from p:efMettatipg the, rrie'at.

Ga'mep :CJn: rlibs fori _inner
-Wheth,er you're makin.g baby

ba'cks or spareribsf some racks take longer to

tha n othe rs,

so yen.!' iii wa nt

cook

to 'be flexible about your serving time, To have th.e ribs ready by -

6 to '7 p.m ...5·tart:b·.arb.em.~ j,Ag ; spiI'r,erH5s at 1:30 p.m, ·OJ" baby' backs at2~'3,Op.m,

Abo ut an ho ur bef'ore" your start time, soak the WQ'Qd cnips,."season the" ribs, and prepa're,;VOU[' grill f~l'Ie.
Make the m,ap and 'sauce

our own back yard
important thi~,~'of.·al1~the" Inhej:eti1:' flavbr

dur..'j ,~,the f~t"st O]J r of cooki I1QI. n h Have,·your si.de dishes 'ready .by 16, p.m., 'and tlloo;se dishes that/won:'·! suffer if: the;y. hav,e , . to' waitljJ'r th¢. lrlibs. ~'fa. :side
.

o!th'€:'m.e:at.,

wh~o 'lour

ribs,are: dp,ne.i:s Ilarg.etv a m.ati

~ter'Qfta~de~.,A4 a:j~dge-a.itP~ny:big'bar~ec~¥e

,

I've, toIst~,Q~rny_.:shar~" r~:bE! df Fot'"'ilae.! the vew :be:$t prles~.at~eea"Uy te_ncl~r r Du'tinb't 8.6 tend.fir matth~ iil~1;tt i~ .fa:lliagoff the b6n'ei;: I like a HltJe' ~the\¥left-ru the· meat ~,\trfld,thaf~lfFle.Q.oneness test 'I've given in W)T "rec~,pe Ba."b,Y "b~dCs,.:require three to' ..
competit_iO·l\fS.:.,.

dish neetis re he ati FI9 do whi Ie the, t~bs,rest"
I'

:901

fo:(tt~~anr~ qf. 'O~,ol{j:qK,f~,om;. st~·rt,. ~o~Jinish. Sp'arer.ibs. ta:~eJQtu·,tq, frye, hptl,rs~ 1;haes,Jhe:;

main ~d.it£erene,e; btJle~ise, ..the tet.hnique".
If

fOT, barhe,cJ]ing

yon

.either is, essentiaHy the same, pre.f-el'···taote. tender dhs~ just.cook

them longer"

www.finecooKing.coITiI

Apple-Bacon Barbecued Ribs
Tha sm;(i:kY"'·S'W1ee:t.~$pk:y flavor:of t his rub and sal.J9'~'s.a,classic Qom~~,~m¢ntfot· i

Ho,isin

Barbecued Rib-s
You rill9,el darker"r'tDS with ,this Asi:an-ir.1Jspir08d
rub and' sauce com bQ" but the taste· is not

po.rlk:r'ibis.
2 clU.ps~h ickory wood

:ov~J~p-G.l'werlrng;" S~e' Tq_stin.gl, Psnsl,
chfps
{llJr tqp

:p,. S'O-,fQr

h;~ lsl

rn$~l~G~ ,w;:fipkt=i. wood, ehlps

FD'R THE 5~PICERUBi
4 tsp ..kosher ·s.alt 2,tsp" ~rric:ho eh iI,eq;towde'r, 2 'Isp.,·sweet pap.rIka, p:ref·erab.1v H~ngarian 1, p;,p•.Q'roundcu:miln 1-ts p. celery s~ed 1 b,p. -1ilr,eshlyg'found bl:3Ck pepper F"O"R 'T'H E M·J-'~ _. A· D: SA~'U C" E' 114~b.• (-4 to S' $iic.e's) bacon 3/4 c·ulJ'~rppl.·juie,e 5 Tbs.,appl,e--dder v:inegar V::i C;U Pi ket,ehup 215P" WOl"(le·st~J·shii"9, sa UC,8 ~/~(tS1P'"aJI,c:ho ,ch:ille powder. , 0/2 t{;p ..'Sll?~e,tpapr'j~~I,pr~ferc"bily HunElaiiari
. -, I I _._ I • ,

:2 cup.s:'hiekofY
... '.". J~

_.Il:. ~r-:I.~. .~ P-'O<R"T-H-~ s=rc IE-Im'US'''' .~ills" ancho .chll:fepowdler'

Press1the- s~pice rldb;Qnto~bQtJi:1: the
.meiat,and b.Qne~s:idesnn'f.the .ribs palo-ra . _-. .-"
..,
_.

o=

, Tb:s" groun-d cumin· ,. Ills,•.kosher s.allt .2 is'p" fi~ve;-;spi(:!e powder' :2 Is'p" fre$h I.YJJ r.O,p nd b ~~~k IP"e,pp'er FORTH E NtOP ~N D,SAU G:E:

N' '_

I,_'

,

,,"

.

!II

:3A Cl.J(p Iag~.1!'beer (:s~.n'h"a$r.Hein,e,kenl :304 .Cu·p, "fairs;'"1 °S;'JU:c:e 1V3 CUPI mil;d ,cta.iIi sa:I!.I·~ (':~iuch'<as.Del Mont~

.er Heinz)
;2 Tbs,
-

rice vi n I;i!'Q,a r
• r; -. -.

11TIls'. ,Asiia n ~esam'£t'oi:11 'So~k the wood ehips In'water·~f:ar about
'1' Ii.. nour,

Y4'tsp~,':grollJind icumJn 1f4 t$p ..Ic~'Ie;fYt~eedi i1Y4 tM'. tS""f,e5h~u "; :grau.Ild bla'ck~r'epper ~. I.... . ~ -;,

Soak the, wood ohlps in water-tor abnut
l' hour,

Nra'ke' thE!':-1'1Jb a nQ -S'eas'o.n t.l;1,e-.-'ri DS': In'H.snri:a!~,hqwl: 1m ,k th~espi~e rub j'rlBred i,j

seaaoninq, the meaty sides-a lit\l~ more' than the: be ne ~id!e'$'a;l"'1ld working the; r~ b into Ihe, meat. Stah.d the riJb,s,[~tpdgHtit1 a. ri b rack so' that tlie.; me'aty sides fa,¢;e tn.'§
same dlreetion, Leave ,as
_.. • , ....

Make the rub .a.na se~;rs,onthe IrHis:· In a,.,.smal!1 ibowl- mi)("t,h'e',spiG'e"r~b\ill;gredierrts, :$pr!!1k1e' ~he Fiji): all o'v.~Jthe, :rib.s~

·se·asonlng. the meatier si'~e~ a ~ tiI~lle mt:H:e, ... .. '. tha;~ ,the t}.one~Eridesand wor.kinglthe r.l:Jb
:i'nbi:dt:)-~meat,Sf,ano

ents, SprinkkeJlh.e r~lb_aJII'qv~r'~h~ ribs,

the. ribs upright In".a·
ITlU~~
....

rib raJ;:k<~.q·~h~tthEnr.~at:Y s,ide.g Ja¢t£3 the
.s:am:e 'dire~Hpf1. lL:e:~.ve-a,-f:!
_ , :,.:' _. Ii'

possible betwaerr the-racks; they shou'l,clh:t
Let the raeksslt at room temperature for :;10 to 6,0 roinutH$wh~l(fY'ou pre",:
'

to:r;imti?~,

r,

1001Ch.

much
..T

room as'
~

_

pos'$ib:I~,between the :r?lck~Tthey ~:hC)~,:I~nlt touch. Let the rackssltat mom tempet1ature (OJ ad, to

P?I,e: llie· '9'F1 IL

A1fI;e1f the"inihad b'Qur (f;;or·b,ab.;y b.ackSj,),
®'r

p' et'f'6 ,t he 'gr ill.

6~aminutes while

you pre-

Make the 'mo:p and .sauc~~ .~small hi measurinq cup, miX.the beer and 114 cup of

twQ (rOJ~sparer'i bSroTsm,oJ<:i

ngl"

apply

thee rnop

to add still mrd,re flavor

Mak,e the rnopand.aauce: Cook tH/~" bacon in a medium ~kmet.over medium-low h,'e~t lHi.:tiI- browned an-d I~d~p, 10 to 1. 5' min-

.utes tuniin!;loccasiona.ilY.

bn-'paper tt/we 8 ~h~d ,eat it whenevet y'ou like. Pour 'about one-I1-a:If:the bacen fait ih10 a.·s~eJI fl'a~ce'P.an- ~rrd re.s'~'r~~,.~tbe~, r~~ah~-'

Drain the ·ba,co·n

the hoisln (this is the mop)', . hi a sma.:!I .saucepart, mix the-r,e·ma;i!ni'ng. Y2 CLIp hoisin 'w.ilnthechiti sauce, rl6Er vineg,.a.r!'·~md sam.e ..oil. Bdng tq,a simmerover se.. ·~ed.r"um heat' 9l~ctr-emo;ve from the-heat,
.• ., , c.'

an d keep the ribs. rrio list

ing fat

T0 the saucepan, .add VQ. cup the, .appl',e jiuioe.:and 2 Tbs. of the.elder vinegar. Brin:g to asirn mer nver-mediurn f.H~-atland then .

t~,the,skliletf~.r the barbeeue

of

sa~H}e.

.r,em~~e ·fr.~m'th~ he,~t (thie i'S"th's mop), Add tbe, remaining 1/4 ell p. apple J uice, 3 Tbs. order vineqer, and 'the ketchup, W'o rCe~dE;!r6hi reo s'a_ ~p.e t·cih~[lepowderi.

p,ap.ri,~.arcurrtln,

celery s€H~'i'd,: ahd pepper -

to the bacon fat in the skillet, Cook over medium-low heat, whiskilngl until smooth,
As 'soon as the' sauce simmers" remove the sikilliet from thE(he.at.

Le,f,the cooked rlb,s fest .at roorrr
ternperafure ~ ,

to abSGrb , -

the :sau.CB-" .

4·8

F1NE',COQKINC

the~q QKI n g~g,ffia1~~ c;rot"3~jtUi!3"_
-Ola:i fi jhe~_Wd,;citt o_n.i_p-s~
Il-'\,Iour

grm ,has a '~moker

-bQ~--~9JI~wthe: ma,n;u'fac'"'tur,~~(:rs_,iFt.st:_rl:Jptj~ s ~9'~I'i,g'H:tin-g the n

lid anQ- wa,il[_JUnl';;l!1~m9k~;Roqr;,5f out b-f'the e~i~'n,ar,r, usu_a~!y'2t) ~ r"'. te 3'0:' ri1itiutes:. l"~en turn -ofif<:all
'"I ~

WQod chips
j n dj rep:t;

and heat one of tne,igr i I:~s:" tJ m-ar:~0 r1;- Wi;gff(Tor Ib

hea,t).

If ''io(Jfr 9 rin.;J:O~_;SHiI"t-b~v~

a, sm ekar bo,x:~lay tbeGihip~ ;eveni'Y i'r'1'Sid;e a-small disposao+e :ahjm;i.n'l.:ltrl'tlr~p parl __ fB0v~ex 1tH~j:p81h yvilh ;fg,iI" Pp,~e'-p t:o t l~'h9Je~<, tbi€...fpJ~. R~mo:V;E?!, .'; in 'th~~Go.G·k1hggrate' firo:m thy g~~'rll, 'Wnh t~e lld OJD9171, ~itlHi gtfiUI tI~e Witf.i'.;aH OUtrrl~e r:'s Q rr n"i'gh. mlro SoBth~etlrCl.;~tla-~,e.~&ll'th~,-,gr.iill 1:-0 tor
.~ ~ sr-:. Yo ~_ •

'L.;; ith:e. III bUI[Ir.leJ~ Wilt fne CH1e S Idesl _JJf th fa ~raq~S;1a.i:::ing the leit
, , . -e o

of the ~D6oikl-n:9 grat.e ,oppo-si:[i8~ -'r"h' b -<"
.
''';

tlnel bU.rn.(iffs~excie:~tthe_~one jus:f be,row th~!cll~_~~. Pas,jUan the ri,'bs ~ O:'~t~e'~ tully $@-t-tne'- FlbJrapk-otrihe sl.tti~

-~!dJF'l~t.

q Llile kly:) (;li.e BEl' lfne. lid -a:hd adju;s± -'Ihe: r€;mi:ai rii [19 b IIrn er _!,:Inti'! ~he t~rrfpe:ra:t'llr:ei~
_3OO°F-j~tnis,p;{;'jlJlld
l

the meatf~orn- CO,€) Kiit:lgL too ~

(The b~!1~e'~' w-~II-p'r.a~a}G'E

r$qlJire,~a

- 'I! -~'!'! - "';\0;': t o '~'~1""·unutes, , USirlQ t:O}9:@!,S;Q_r H!1)l j'n,s_Wated

'Io\,\(, m, e-tfi.'UIli'r or 11~g'h;;senl!:,g, de,peV1diil_9_ -0~rl'y,our 9 r,iIt S'm'(}Ke
-the tdjs'f~'r' 1
~~'_"'r\.'i;;!!, ' ".- '...

m ift; s-e_tt'hB pan o'~weed chips '~n _o-n-e'-~Qf H;j~~r~anior,:lie'lr.s cif til~' 9-rm, rf"g-nt. ov~jf':~ -liit:blkhi_iElro r ..itWGI':.(:-0i OVer-'! h~ ... . re'l O:a.-r'S 8,_,81'8 ~ ," ~
.. .~-!.
,~

b o ....-l"~ '2 hours-lolr sJp'areribs, I Brush on the m,op:. IR:emove the 1~'ip5'fro'm tbe £frilL and )f~orn lhe -rrb rCl.GK: and I.a.y
,-.
".1"_'• '~.' ••
O. .'-

hQ,ur rOr- baD~

.....:!

wli en I.th 8' riJJ',rne-at has :i~-hrurt:~ -.I.; ..~' .
-of'.

-y: ..

~~

~

_

,_

..

,cr-,ov8'rifll9'the

_hl;~rnersl R~~Lac€ -

;'...~

~-h~-mon ~ i~rg-r;)' Flrl'rm:ejj' -s&~~n~:

114 'tor '12"i Ach f:'!':Qmtlils) let'1d_~'of several bones, lift: eaeh db rack

one-aJ

a Ume ~'f€1rn- :rrb~e<m;et;al

·1IP¥'I'~rCjOial,

iD

Prepa.r:e 'the grm:'·,IDp€i~t·he
vent~~-'p~r:l-th-e/~0,tt6-rt1 Bln d'l81P'-

'~ofthe ~,r1il:.J$ing, a ~hilli'hey l
sia-pter (lr~ethgr~me1h~tct;~i!§r~~t , 'a-boH't 50- charooaJ 'br.i,quetJes ar1a Ml' fhe~m;b~rh u6tiIIJhei~ate':0 oJt(fjt~{e:liy' as~ d ·oyer~.rR].J sJl th-~~,b;dqu~tres·tQ. g;m'$std~ a~rl{,l

PIes ltl P iii t I?I~ 'f:i bs:-\Si~J the l!~~ 0~ ttl!3 ~,Qpkinlg grate. ra,~k. ,o.v~rlAB (:Jr:iJ;~~,~'n,,_ the· wltt1 bone sLdes' oft~e·<tibs1aclli,g t~e,'etJals ... CFhi~ bones-wm ,-, p r:o:'t~~f the -m1:e'~t:'frd G.ob kJIl~g s

:fo~b:qu!¢'kly) [e'1: t~§. -riib:ssrrlQ,ke f 0 r-4;5 mi t:U:Ji,9hS. Oh e ck _e ~_'e-r:y: 1$0' m i~ lutes. -or,.s 0 T~8trid if fh e
8
i

ro

Cj~~n -~o---t-hat '~h@' -parts: 'thai

t'ijQrHJutl.t:hi~v~imej u met! -l),'p,si de

ag:a~ 's.11 fi:\pjn~:tll e~$:~,m$t n Jrliit,e'b""

Q-XM9"~ff w.i I! '11 e i'p II~:g11"Ute, r.1~W f b:rilgneU~'8) - tl gil tlSt ~~r._tJi~!itq.e; ~ibs~on 'bath sJdea wit-~ ~,l:;tQut half'\of't~e, Itlo.P". B_a-,~efuIJ~put thH r~j~s_l'!la6,kin the rib rack,
... _, ~ ., -,~.. -, &r:.'""'_ ','. ":'

-r~-!3ffi., -~o_ipYn;g tn~'m~iEJ;t at~Qn8l ~ rf~_ ~~'t:b- 9f1-9,§h Tu Frith e r'~b? J Q'~,ne ~i,8t~2r _RoJ'i.d letJh~~m ha~,g:_ W so thatihe~ w.eig,M ,of the-·ofh_sr ens' oend-S'-tH.e- r<amk .in,9:rl-aro. I'ffne m~:a:tse:p.aia~e8ariQ tears, 6a-Sn~r'na"?r ,tfi~ mf~a+e;-'9f [he : 9t~6, -tnJat ra(3iQ i~ fUH~rt;'o'9k;~~"

S'ID me

-nav S.rl!t. b row-r1 ed -as:\.muq~,w-i I~
~fel mor,en:~x:p'Glsm;e fo_the heat and'._smdket. Ret~rln-th:e,~rH::(raok,hj>~be g-rH] (~:iy¢:rtbs',driR pall, ' again EU rn in,g t~_ce:~b:on,~ ;sides.
t:owa~d7,the.~c:oals. Gloss'th.e ,llkt Finjsh cQ,Okrnig; Let'ihe

racks- ~afk.€ll€itlger"~h.;;ln' Q[i1'El:fS'r 'as Ibl1~raSJ 4- ~-OM_r"ffl~Q~a~

terhperature riS·es:"ci'bCltve ;3 25 FT ,cJd'S6 ·th:e t6:p veillfs b~lfway; .~'thei:Ntse" i~_a:v~'the v~nts . ~. . t;,h:a'-rc:oa I: 9r'at~~lta~.e'f.Q_l-IM_ st s compl',~-t:E'ily open-,. ~'f1he'-tElrnp~er'a '!.arg,~ qisPGs:~b-~e;_dr;,i,p p:~fn alure.dfGIPs bellOW 25tr Fi. add -5, -em' fh:~·-.G~~¢"'~i~E}~kle ·cfth-e to. 10 urillt ij.riiquetteso~to~j.h€-fire. 6har.eoal: gt~t~a~dfm _i:ft~a~~n,ut ~fn~ftti~ fl ~ s h,$ve.~6op.ik~~d_ thr,ee-ql:Jarters ·fIJIIIwi,th 'Warm :"lfolrr~ '5 mi'l1_l]J:es;~ d F$ it! ti~(e~Ir-:.el4 water. -Put 1the 8_CfO RJn~r€I:rat'e~ _ ~af~-~ng wood c~ii1ilp;s·.an_cl~ g~'f':tly~ j n pI t{c~l:r_-JJ;:9\sti,6 n ir.,ig -a_ h'i f1ge.d__ i t?:plieaCd 'tf.1 e-ml -over-t hal-coaJ s -'8j~qtIlDrf;'~lJer:~ :q~~;I_s:,~e.~~ve'_ 1i1j,~_: (~c;DJtsJk Up' any~a8:rr!3~").

PQJ)ki~,g,HmtfiT0:f b'a~y ~b:acKs

th~eJ1'spr.ea:cl,~hem :evenJy to'cover about o~e-~I1~rdof the

an tfJ~' tnJ~sfQr spa,rei~bs., h
f, ina lIy" brus h on the:

.

1

ribs-~c_o'ok ~ rHfiliM e"me~~_sri-riJ:l ~$ of-'-at IEi,£tst -s evelr~Jb:9'tle~. 2. ti:?
3 Hom~s-'mo["e:l-and -then
Gt:M96k

V-4 to": 1f~inchfr"Om the enPs'

sauc.e,:As each Jl'ar;k of.ri I~H5 is. TkJII)i Go-oked" .I:ay .it-o:n ~=a l_ar98 -s'h~:~l 'OJ K"eavg~-tIut}t ie(,llj rni ri'u. rn fo-il. lightly _br~'sh,-n~etilPS O~ :PQth's!d:es<,y,;d:th the ':~~a!"~e-yo-u
ma.y net
F1 8Hd

El.adhr:aci~,ihd

the

af] d th e ri ~rdse 'me "!ret Lett~ €: ,fi're' b LJrn dQWn _ L!n:tii --~ t.h¢ymom:" 8].8 r ,-[1'1'th e- 9 rf'lI II'd r'~gis:leEs OO_o'to a2,5~E.

C]'~a::rtert§~nMt'h.ei:r d~ig,n,aJsize

burnuf1lti I th::ey'- are three-

litd -off~,a.t1'd le:t the

br;i_~u.e~t~s.

":.

a

'S'

CJraih~:a~o:~t '~-'alf''thew,06d' g~iRS:,,~Jl ' sc-afHn fflem ,e)terlitBe d
bur;fli
iii:@! 'cJ;l;aJI;s ~~f ~b:LIF -gr 111 ~

dGlesr11t

ha.ve

-a binged

carej,rul]y ~ift'the-"()ooking gr81te,otf'
tli~t~21rill; §b8lUf~f"tn~bh[,ps~ (;rnd. , _mhe-n ;repJ~fci@--tlhe cQokJng grat'e.)

$iecl~on.,

_

smok~e" 1 5 mlf'1luil:~sd·Fllam T,O;y.-, ~b8!b.-y'-b~Hi;k;s!-1 h~tlJ 15: mi'nu-res morre for ',spar;edbs. 'B'rulsh -on throe [mop: R.emQ~_'~"t:hE! ribs,'fr,'cim the-:glfill ~nd frQmJh,~ Iillb~N~liG'k~~J]'d'lft'Y 1t_hem , on .Cl.? largJ_8 rlmme,d ~~king she~t. -~t tFirsp~f~tr.10 mairif~lln-t~e~Ii,e.af<. ad,o_-,·~t((!_crf '1'0' l.u~li~,~dql.!t~:t'.e~<'tiQ th8~~,~ -:o§ blii"ll~n~g -eoaJs':and te,Qve:-the I.i,q Q:ff: [l:e'_ You,mon'th'6,'ribs (the-~added' .. ~

C~bs€dh€' nel Le:t the: ribs_ " '.,-.'_'

".

-EFferrdQr ddnene'ss (see-StepA). Durirtg Jtni,~lim;:e! the fi,fB,l;~nula
slOWly I_Qs'e h~a,:tf-.b,Ljt If ii: f}lll~\ balow 25_o.~JFI' ad~".B to 1LO~n-lii± b-rique:tt"es. to- malr:t1taiin a tern--

lEa jf~eml$it:,~t-jiciJ,'0m- fe.mp.er.a-

it aill'"Thsn wr-E!,p iV'il:llu.aJty itd'hEdOlil.

t~l~a l5·»to 3~O~ fbr ml'nLJtas for

pab:y, b~,a:-~s:-'~n,¢{ S.gfo' 4:5 mlin~ ~

:and apOPIF.Ai,$'Q, du drrgf1ni't~i;'HtJl,e, b_er$te>t~e~r'i.b~ p:~~:Qap_~9'na) Iy

peratur:B-biifween--275°

ule.s for slpar.Eri:bs. Unwrap -!the racks;" cut them intg.- ,in:oividu,all~ -tibs-1 ~11~rS.e;rv;9i warm.,

Jftfnie 1?'liqvtance:

w~l~h thie:.r~;m:a.i,~joi1;g (~fDn,'·t, omp

bot-he I" ~,emcnri;r'1~g)hem firs~ fro~_ the r:iiii, r.ack). Yoru m~y n_oI llS,€'

wr
.

fa U=th~

m P~Fi;

-

GfJ'~ffr(mt ih_g,SgnF ra'tu;,t$to,BazE. ;(:.l1~~f1 t;lflii lfj~; ¥th9r;Qr~¥eb, ~ erJs, Rea~:Ormm:g-Cltt.£{( Weoe;r"s
~i-el

e:lia;rl:;oiiI ~'rilli:ng,

...

"::'

These fresh! easy veqetable stde dishes don't need cooking

orne- summertime,

t:: But this doesn'tmean I give up cook- themwith a-genereus amount of f~es.hherbs ~,~ ':' :~.~, .:, -,'l't -',,', ther p' , , ," it, :l't' , h'- , -- '~11:~_ a,'light olive ,on dressingmade wit~ cit~::;:k'1 u~g' a: ,,?g,e,~.er_.,~q~,~._,~"1, S ,a ,a eirt '-'f.f? preparing simple fresh.meals th~t,re~ ,rus juice.orvinegar t6,bdng them ali:ve, It's quire',a-s little '6ookiilg, as 'possible, So my that simple: Just make sure yQU d.reis:s t1'1,e,~e dishes 'clos,e tQ-se:'rvi'ijg time, or-the, ¥e?g~etasumtasrmenus .often.featnie :grilLed steaks, ' chicken, or fish (g,rllling; doesn't really hies will wilt or hecorr;ewatel)": It's also important to find the best \v:ays count-lf-¥Olire l!ke.-rq.~J ~ou_pIohab~y-gdH ottt~ide) an,d q~ic~, vlbr9lIjt,~,iae, dishes Blat te out .and 'P'Tepth~vegetables.and to figre,quir~,no c9Qking-ap_d sh.o~v~a~e the best- ure out wh.at flayqr .partners make each-one vegetables .. nd herbs: the',se~s'o.ilha.s to, o£(er. shine". Fcrr',e.x~'mply-! I ,~Hc.:.e-summer squash a The Key toO' ,gte.at;t·a..st'ih,g_ no-cook side-s', and: d'aiko.u'ratdisH- .iIi thin rihbuh'S"f,or a, ].8' to buy 'ih!$h B1J1nm,er'.v:eg',e,tablE!'s that are crunchy texttire.acd.a he:auti-fl:ll Gj.,pp'!ea'rance ~ , as goog DlM- a s they are cooked such as to ~ and I tQSS them with a. lemon dres:sing,:;and lots of fresh oregano and- basil, I tnarlnate matoes, carrots.zucchini, arret cabbage (the
i 7

I try to stay away from a hot: .stove ,~,~: nlp.~ as possible,

onlv exception here, is cucumbers, which I ,r.ip,e tomatoes; 'in a balsalrl1c' "'I/l:riaigrette. to ~ , n-evercook).,.1heni allyou have to do is: toss -bri:hg out their sweet juiciness. And:~rath:er
'

th_an make sla \V wlth ,gre en oanhag~. on:1:t, ] nux ,,1,11 Q~hetvztriet"fes like .$~':_Q~:I yab:Ted

bag-e £litci even ,radicchiq-, e-a)c~l~~ndil1ga
J

'liffer~n.t~eXtute;t 'qolqr:"a~d Ua\~O,r-)tn~ 'tQ:S~,' the'ni -'with:a dash~Qftit'~'\~hgg~,1;; S~lUC~~, sqy ,and 'gifiiger~hl ~some &ian flail", F.or :mjt:cu-, f
cumber' ana feta salad I' !like to leave-some
..... ~ ~f

of the pee] on the cukes for

GQ~IO-I

and' cut

them in big; chunk~, "8:0. they"d'o~'tJqe~om,e
"mushy_ And -fina~ty, you s:,?~!tgp"wrong,-)y~th sweet carrots in ,s'un:rm,'~r;l Love the crm:~chY . texture of gr'.;' acted Ccuj:otS. v;r.h.icb t: pair wuth liI1ie and cilantro for an:e-sped:ally refre'SHing
L~~ ~ ~ ,~

i'

summer side dish.

'
above, Thor Swlft:

50

Fu'r~COOrONG

phc,.ws: Scott Phillips, except..authm,phmo

.vww ,fin~'C-ookJng,.Gom

,a:.u,t~'~r; and;,t-be ho~.t·;ot4, BS s bqw. • P

[eanne VVejr is ~ COQk.~rtgte.achell c;oo:k_book

Bold flavora 9 iva: a ~;o.~ hlstlcated 5pi' h to: thls aumrner classtc . ...'
-

.._

.

-

.

-.

-

...

flew d imenaion ,0:( :flavor' as \vell·a:s.: a. sat,p:or$ 1J tny:,. Tden_ MQ:&~' i"s_.fying '~~at~ne-$s, ApQ the saJ~~r \bJ?'. homemade '.~h<iked be·an s with ~u;tS,th1'9U;gh tl71e 'st,a;rc1;tip,e $8 :6fth~ be:an:s~:~f~""~~l '. ";. ~.. ' : s.:>

j

til; bwnen I -tasteq b... if. .•:~fe·.d.

f.W: Jew

iy"e~aJ's' .a:go~, .In)' opinion of e,ilLa,.nS_.~.h ..a~:g~.ddr. F,e".~;r.erf:O,-.~
~j .'. '..

(u:t bacon, Or ham ,hocks 'adds a
• ~ -.. .' L. .' :

whole
~... ... .... . ,

r::-; '

,::·::::.tanlLm;II1(~!. anq~sp.lHwed-lllrk~y"Pl}

M)~mi:!lholl -f6i' fh"e:s:e' re.ci pe-s, 1§-· Ttn~il,thenj I'd never liked them, ~ admlt~ ill~ experience was.mostlv lifutte.d tb:,·the~ straightfo·m·atd an-d te1at-hrely hands-cif.fi V ., ~ canne d va:r.iety-c 1 oyingly sweet'1\\l.ith you can-go about .your·b.nsin.e.'3r$ whH:~ t '. . not nearly enough perk to suit n~e,~·-But fhe'-he~nsb_ail~e"Miters.so.~k~.l~g dried the '~QI~rj '~;r'(~.re.£al1t·astic. s Tlrey were- not ~.Q~ Beans to begi~ ~o{teniffgtheiJi 'skms,. I sweet.and were slighfl)l sour f~Qm,.J:h,e' brown the:·potk·a:nd ,s~:ut.e: ijT(ilJl~tlcli the tan:r~riri,dl."with lQts' of-::n»,0i<;y s~hr~~dded m',thepofk<clr;ipJ;!ings. Then La:dd sprC'es ". ·'l'~'" ~, ··h , 'ell i'h' -ueaJ1.8;.weet. S iur-key {o;1"heft.; Th~y rns.pir~d me to ~l~..' a GOOnng'dq~nG,', .aN..' the t···
j

bl!,arntifnllv. ~ ~-

be-an re:ci:pe~s,. ;hn batf,pw to share them "vith: ill -you;',as well-as a fe~[ trlol(S' ,1 p~i<iked up
alQQ:g'the"w~J"
:Combhlati,ons

velo:Q

nil( O\vti li.fe';a-1t~f.j:j:lg ~bal~e d

i:tt~ea.ie.ritsana facias i' such as ,toffeer tornatoes, .a:'rHlsherry, ·affe ctthe w.ay beans. cook, .so I don '"t ,ada·the.1n untiJ~l~~. be.~n~.

Sherrv Baked Beans -" with Chorizo
.
.
,

.

'Of ~w~et,. tang'y" anQl

are altno,~t fully cooked. Once tho~~<1:ng;:.ed·ients:~r~ip'tQrpn~ate:d I bake the.
l

Yf~!¢8_ ;~11011 ,gU8~tS t.2 ;'~ser¥:r;is\ejgb.t·~tfJ-t:en.
Sheliry, adds 'a ,~~b,t:l.e. t~;flg'i~n_d to these bea:ns·. '

~ven bitter' noles'-str.ikejhe· ri:ght~alance~ of fra.yor" .II,You ,R~~p- the s,v.~,etnes"S'· ii T

beans un·cov,ereds'o·ihe, .cgeking.Hq~id can·h~gin tt).,r,enue¢:.':a"iicl'intensifY;

S:pan'ish .shor:izo briflgs a' S·ffifOkY' note
1 ~~ dri,e:q nav;y b'~ItI:~ •. 1·'fbs~ olive 'oil;mo,re i1S ne'eded 1'0 S;panish chQri20" Jc,a,sing'$

dhe:ika:tio tlre,dth.et;£Liy6r.s- -,·;tl.1olH:ties·s,~ s THtieJs a,bean~s bestfr.iendl.""Beans~are" lan;g!,' and a f,t;i1J],-cli @f Bjtt,erne,ss~,\veU like s;p.(:frrge~·,fea:dy to soak up lots:: ofbalanced" thenyour baked b0,a\Ils will be good HaVQ~'iJ:YQu g~;;~t:l}emt::~ough tDnle. d~~l.~·c!ol:)..gly c,o-lnpJe~. 'TI~e~~h:a ingredi- After b~Jdn:g,thern,~ r let the 1>.e-anssit e·~ts-yo.~aa~~o }'(Jl;l;t ~,eaI~~s \Ja,a·k.e)3,U th~' p\,:ep.1tg]_-rf tQ:~bsorh:.·aH the dWe>ren~flad1!{'e!~~pce~, F!or·'~.ang"ari,9 briglit1!-e~s, I'
~tltll-t:O cQffe.e,

.iti?!-m;Dvea (If pass,lbl el, ~ m,a II dI ice(t (abmJt"2 cups) . 1 m,e,dh.(lnl 'ye.UoW ani.oil, eh:Qpp·ed

P~.

.h~ra'dd-~r,; Gl;:annySmith

·a;pp.1e~.,pj,nlil Sh~:r.fY'~(fr' 1§.\Me·~-t t'oti"tbesl I $tit~k with the' ·(fauit.iQ'fial- molasses,

ketahup,maple
IkJ nd.
~ -

Add p~e;nty9'!~mea~-I~,referablysome'

syt;'LBP bt()'y~[l8ug.ar. and

rve aadeid.ahd..,t~·lettheir nahfiaf s}a-rchesh~gintbt,l1iclce'ri. the: sauce. Thi:o I ·reneat lhe: beans an lhe' stQ~et0;~i:r·an.d shnmer tlieE'J1 Dntil the sauce thj,cl~Je·ns and coats the bea~." niceiy, PinallYi,Tlike
VQts

3 Jarg'e olov&s ,(liaroUe)C~IQ,pp~~d
6c:u.p(;,1 ower~$;a If ,chi.eke.lri .brottl, 2. bay I·e.aves ~i2ts'p~"g~Q~nd (:umln
"

.

cured p',ork-f'or ~,ea'rty ba.~ed beaasthet are. fun Q,f rich fl,a:voor. The
I

o-f

to fl'dd an opti,ona!~:~utli:ighb(,1"e:c~m:.
1.i'lt;nd¢4-~ash ofC:id?r yin~g~H' S,~~~flY,.
or "\S6"urho,nJfbr 3."bUFSf;Qf

t~p~·c;i.nn.amo1,l FreShlly'_ground ~1.a'C:k~'e;pp~r 1 cup ol'Q.rOiSO orr:amon'tUlado'sheny" p;IU_s;~, 1)$.: ~() thfl$ih if ~e$ilr~.", 1
~~EI
l

brig·lit ~£1a{r0t.;

l' , eup ;:"'anI..ned cru ...I:..;Q·d tom J'!i!, ...... -.' '~·~"',es 'W'., ... _ ..... lIoI'iOIU_._ '......

'smokiness 't&real Sp;~rnjsh·¢h.or:izoj·thi!;k.,

V4cup lig tit brown .sugai
3 sprig:s ·fr~e5h"thyme .

KOs:h'er' $,alt' ,

d,

5-4,

HJN'E COO:KYNG

to a.simmer over '11Iig-h 'heat. Gover :al1d 'bake untll U1.e~.e.ans ana e'as;l'td bite b .in~Q, utstlll a.liHI,e:-m,sal)t in 1ex~urel b 45 to ,60 minutes, in the Jeserve,~ qhorizo "1 ;qup sbe'rr,y~a~dtbe tem.ato9s; -brownSU1Q,arf LH'J'ti! ftir-2 ~'9~rs,; Dralirfth~'[j~:fan~.·_we~11.1 lilting~ and .t~yme~ a'.a.-ks;Lm6ov,a~fe'a~ the~;J!ioilande1~ instead of sha.:f:(il1@it to, the be:e.f1~ fll;.1lly .t.end~r, ,$;0to 60 are' minutes mOrEL G.9:qLto rcom -temp,¢ra.~ent!Y'e~tract the Wale'!" and R-r:(llt:~ct 1hti hearts' skins, ture, remove-the b.ay I's::a.ves~-a,'lid t·~ym.e'· o· "'" '.- ,.c··... 'k"" "h ' . ""_. ... -'f"~ ~0s[bQ,n ;qrr-a,C-1 n t.e:·Ci9lflte-r.Q: tne stems, "cover, and 'refrifl::era'te o:ve·FllIQht.. IO.v~hal)d heat-~·~le,'Qv~·n··~o'.3.'O:€)QF. Todinish'l,bihll~g.,to a;·s.ir!il·rnel\ uli:GOV'" H~;r?J.t-th!3,·(lIl\l~'.o:ili n .a~·5'_· 6-quart to ere.d.·I' QV$'r m:stF4m h~~atR~.dLiCe:·11i~ Dutch 'oven 'ov,e~ medl um ~:e,at. dd :tlge- h;eaI,·to low a'l'id,aO.nfi·I11J,e to·.eim·mer A yn1illh esauce ,'j~ red uc e:d,~to he ·~on,t Ib:horiz.o 'ana C.OO'·K~!. sfLrririg occasionaUy, until nicely browned; 6, tQ~,8'mil1ute:s·~ s,1stenc,yof thin g'ravy, stirring cecas,:i~fna.ui$oJh'e p'ottbm idoe'srl}f SI[1rn.~ Tran~.f~'r- .lth a sloHe·dr~,pQPntoa ,small w { bowl. D,ep.9rid~!ng.I{:ln f:lrlEtalh1:~,unt'jjf ·fat 40 to 6Qml'nut~s·., Sfrr ,i~.the ~emaini'ng' II ft in the pot, pour-of aed discard :ijlll e 2 "-nb3~ sherty (if, u~tli',g)and season the;. but,g Tbs. or add enot!9lhl ~Iive oil to' beans to ta;ste. with ealt and pce:PP·er. make ,3_'Tbs,(Add t~e-. o'r1:i:cfn:a;nd '9:arHG a.n~ cook, sti'r-rrn~·goccasiQn~r~Yt urrtil softened1 ,5 11,9<:7minutes.

SQrt··thrQugh . the beana "tp' make-sure . iher.e 'are'pc Ii;ttl,e s,tone~-·§.F]id then put 'them lin a larqe-bowl or- pot Add 19ho-ugh Gold w.e·ter GOVer the- beans by 2. inqhes ari.O" let sba.k,civerntght" ,Alter~~~ively!,ut the ;beJ3.:f\:S i Kl ,?.4,-q:l]art p saucepan. At;id' enou'gh cold wa:teif."to'. !Co.ver by :2 inches:a:nrd' bring juet a b oi I., R.Ei:mmv.e"fro m that heat 'an d soak
.

to

Add the broth, bay 18av~'s'j.C1Umihl' Oinn,amq,n an~ Vtrtsp'~p~p'f~e~. tirto S ccmb ina. Adg the. heaI'lJ~Lan.d'bri ~'g'ju._~t
l,

to

Af'ine 'Cookingryad,er gave the Sherry Baked Beans,with·ChorizQ a feaJ-\vorKl·
test. 'Here. are the results:

st.ir

I',

ThLs,re-cipe;wct'S ed~'Y'top'rep,are~ and my. ',,_~hle fdmi ly ~lo~edit.\i'Y' husb'clnd' es- ' o l :ped.a·Uy ~ike~ tb:~ ,a.dditfon .o'tt}J~smpk,,! ~p~}:1£:sh cl);Q~~o-, ,'and' mw:.~-rpe_ar.;.t)r(J..

:4q{§gbter- ".~,~\some·. t,hetl: askeJ:i f(if a'nq' 'more. Th¢ ,dhoriz:o '.and. ~~lJeiry added un :ups',a.!ea)~d '~t7Jerna'ti·QrUl e l.'ement :tha.t W~ [
reaJly, enjoyed, b.ut· itsrtiU t·asted·-s.itn;·ilar to :mOfe aonv~nti01·u:d .bak~:d beans; Itwo,t1ld

.

-

.

-..

..

•-

.

~r'

~.

,

.~

J

-bq'q great.siae cfiib.for·both'go~u7np;t a:m;i' itf~dit-i'c.J:na.lpplCf:t£·i5::' I Be.rI?,&d: the' beax~i 1~iitbgarlit; d,';1:if-sben'?Y:st51~f111Pi.fo Uctwin.g' 'tha Sp:a;~ti~bJh~n;t.e}.d~lJl rusty peasant. c -.brecrd.far.Sdaking 'up' tbe delicious.-sauce.
'. . -JennySaav:edra

Centennial! Colorado

Beans 'are I'ike; s·ponge·s, ready'. to.aoak ,up lois

Baked Beans'

Spicy Red- E~Te

Sort, t himug h -the· beans

.sure there

no IiHle·'stones-and then put them iij,~ larg,B. Dowl or

,a.r.e

to--make-·

·rn~r. G.OIveranq: 9a~e: u.ntll. th~;
beal1s~areeasy to bite ·into but ~sjill a little mealy iri te:xtltJhl3: 45, "

·Ylelds ab.oLit2 qfJ8nS<;,' serves :e/g,httaten. Th;:~~ad$liti0Tt [the \~9ffE1:-e:, for .·of 'whib~ the recipe is namad, d~ep?ens-the other flavors in the beans.
1 rb. 'drie·d piln'to, b~an$ 3 Tbs" u nsa.l"-ted b~tter"
., medlum .onioll1J"c:hopped 2,,1,i"ge,t~~ves g~tlic, ch:op:p.Eid

ofg:ood ftavor if. 'yo,u give them
eriroug;h ti·me.

po,t..·Adtl e,nough·9qtd;.w~ter to' eov~:rthe beans: by'2 inches and let: soak Ov.erJl i"ght .Alternat.ively, putthe bean's a 4·-q ua:rt saucepan. Add eno LJg~H Gold w~atarto

to 0'0 minutes,
81ir

in

in th~ '(j;p,f1fee m9~a:$SEH~i; k~.fqh U:f3, \iVorca·s,t~ fs,hi re ,an q.
l

ureg:~rm. BaKer uncovered -

,cov~Eir'by2. lilhche.s and brin,g. j'ust to ~ -

thgbean:s are. ful~,Y tena'eri 3'0. to
,.';e;Q minutes .more, Cool tQ 'roorn tE?ri1 ger~.ture1: Dis~ar'~ 1hSl' oreqano
stems and-the skin-from the ham hock, -Cwt the.meat off the bone -~nd chop", Add the' nie:~t.t.o'the· beEhrls.te:n~fd lscard th EL]?O ri~$.
-. -_. -. . . ,.
... I ,.,. ,

.

Llmtn

a boll. Remove'from'thEf
:-

_'

.soak for ~2 h0IJrS'. -~. ... weU; tilting the colander instead

heat~a.nd Drain the beans .... _.
'.

,

I

1 Tbs. an ehe ch iIe rHl.w:d e·r· 1 tsp'~ chipatle (;:hUe p.Qwder

ef -~ha!king'lt h:":~f~rlUy"extr'acf.tHe

w.~~,~r'~fi cJJ~n;:rt.~"?t~he, aans t .skil!1.s~ ' b
Po§HJon a rack in th~'_'t~nt'erof the -oven and heat the-oven to'
S:OOcF.

V.i, ·tsp., gro:lJlnd

, Isp..gro~nd cumtn

'CtJV,e'r an d tafri'ge ra t,El'~_mYern Lg h t.

allsplce

Tofinish, brkn:gto a simmer,
'uI1Goveredl,'over medilllm·heat.. Re'oqce the he'at"10 liQWantfcontlnue
.~. -

IFresbiIY.g'rQurld.!bl~,ck pepper ·s t::U~s:lowe r... U:,beef broth sa 1 me'aty'smoked.· ham hock (see 1Fr9.m 0 u r Tes~.J~itth p ,r 74,) en, " c~p .brew,e,~: coff:iee Vaeup mil.d· mDlass-e,s, such 'as G ra n dma~'s .Cki.'gin,a' I Va cup ketchup 1 Tlbs~.WorcesteJshir¢ sa uC.e 2 sprig~ ''f resh ore~Hllno ·1 Tbs,. 'boli.U'bon (optional)~ Ko,sher ,$aH

Me,IIthe bl!ltt~:r in :8: 5-' 'tq 6:..;t1[JartDutch Q'{.e.n over medium heat, Add th$'-Pr1i'Prran~' ;g\a:rriican~
cook,

ted uesd-to the
~ .I -:

to s'irhm'?J until
I;.

th~ sauce
~ . ."

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COtlSlst'e!JC:Y
~.

of UHn
.

s'O.ftened~5.

8tkrf~g

A~fd t,he.·:-qh'ile PlJwd.er$'; cumin,

to .',.mini~fes.
,

occasional!"YI' until

'. ~

f;ln~pk::·e, and lh·tsp. ·.p,epper: OOOK,
stirring, :urli:il aromatic, about
80. seconds.

9 rayy, sti rring oceasiorlaily so the bottom dcssn'f burn! 4~O' ,6,0 min-. to utes. Sth· in .the bourbcri \if ~si.ng)an'a ,$$as'pn lh!3i' beans t(ft-aste,,'w,ith
...1. ',-J": ~

f"

....

:sa:ILand pepper"

Add the' broth-and , ham h'uck: St"i"r to {HJ:mbille, A'dd ~lH3 beans .arid brtng'just to a>s!lm-'

O~eMI;-r0·as~t fr[e"'~'Ga6t to }00ax: or ·the: most fl.aver fllDm swest be,ujlag

BY A.N N I'E WAy'TE

:~tuJUG·b1·an'd (tre1ielo'p.
• <

a wonderful, ve!ve1J!.

1 ..~~~ew 'in Efl:~glaflih~!heJi~bel'p:eppers' up
'were considered. exq~k-J!nt\hlo~late .19Z0s, Tile 'm~1xtime ,~~ '~~¥Lthem~\{a,s~~a~~
~ ga~ish.. ·Eor

-texture. Tlie-lci'~g cooking !i,me ~allows th.~· lte,afto coax ont- every bit· of sweetness antl
p~_g€',,~&1¥\if:~l~~!lpi:O;q SGJip: ahtl IT}e1t ~a~' j.ntq .~·c~~aD!y!.5~,~of}:~/ta:rt.
Mys,eooind

f,es.nlts in soft anq.juicy p~pp~'r pi-~:ces,~that-

. Cr· '"" . .'<L"''' h" , OOY'~:gran,d.tn!\!)ihl!;!r'.o':rnam.enrln""g. .:ertlce, ;
J

fa'I~Aly.huifet.s~ femernber :1
·f'

s:ql~d \v,i,~th br~ght i"e-cl' U pepp errings.and be deckiUg;otItth e't'uria .fish piU.e' with :flO'Wfer tit(iHI" irta'oe from green ben ~p.epp'eT'strips;
~!

fie,aily e;u't ted pePiRer. di.amQn.:cis and sliced
1

"m.~tt0iadd .b:Op'ytH.p.?i~tas .antLsi:de-dishes £ip:d raw ben. pep;p.~rs. t'9ss:e.d int.·b-~a.faa8 H1cs'[e~hrh~s..'.Fot this uxe:fh.o-ct., I like to~griU ~ ~ over pizzas, "Of .S'.(·e,'\vete:.'. setween . 1 dl '.sc~tter.ep c g 45 ". ~ Pcr...p'ers:oVet a,,!l"afs·.o'f ha:ico~al rm~bntvou 'cal). alsoc;:ha"J,tb:eln. over~theflame' ola gas cl)b:~.~):& ¢~a:t.~nQ onion. But .t:aw. p'¢ppecrs: lack the de Eciotls.l)?'. sto¥e:'or un (feca broiler, s,,\i~etJIRv0r that .. omes from eOQkingtp;.em c For both tuethoaS.;lt's,,lleces-s·al}1'·tQ rehard boiled eggs, ·Ev~lt,t(i.wlay;·;tOll typically
1:;"; ._
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lmethoa-roasti nsr'pepper.s, o:ver'a flamie-tn,ake.s· them intens,ely rich, .sW:e~t, and jiLliey. THis rs !th€ quicker .o( tli:e, firllO cooking methods ~nd results in a stighfly finner p®ppel;', which is "~vhat"yo':u

until their·Ileshnegins'to
~ " "\;;0:"1' ...

juices concentrate, I -rely' pn. t~;o, simple methods. to hrin~t'otrt the deeP'l,. Fith iI:a:vor 'illlm,e-di~tel£ a'fte:r't~·€;y· are ?(!.bokel1. I put ~.J:r anQ~.0£t texture of !D'eJl p:e,j?P~t.si m.·aking .t1i~ gdfied i1~ljpe:rs·in:a.bo\vl ano.cove.r.·\~iih Hte~~f~ttm~6.re:;ye.nHltiLe than,when they't~,~ a plate and 11-eave tile oven-roasted pep:]eftta:\\7. Rather than standing out as-a cri~-p pers ,.on the· .oaking'she·et and COV¥'Ii}l~m aha sharp gamish, roasted peppers en- vv.ith·.a..d.i:shfoweL The steam ,sep~rat>e.s~ ..lre t nau<::e: .andrrlarry wen \~jth-t~e.vegetables skin. frOID the softened pep'p~et ·fi.t2.s-i~~ nce O !,1 "1)' '·'1bl ana: h erbs avat aoie at tt." t· ..u:~?-:·~.itl'jt~t~" , Q 'year, the pep'pel:s··~re cool, i(s_:not hafe:ttp' peel My firs.t method is to!;:rlpw;,:ro~.t~tbeU the ·thin skin bff.viith }!Qurhart~ds.· F6t.trio:nt\ { x,J ;\ s peppel?\in' "th.e'·'p:V;e.n" which a.lli:rv.i~~:the.ir tlpsnnha.tldlil\)g' {¢J.acrte~d~peRP-€rs·1ee From Our 'Iest Kitdl~ti, 74.;) .n.:, sharpness t-o' Lade ,and th~it nati.ll'al sugars I to tnterfsifv', I sirnp<lv' 'p'"llt the peppers on-a So,j:.he neXttime.y@.u see a:Golor.£u1.a:n:ayof . ~. , ~ trnubecl hia:kri1ig sheet; arrd roast 1hem:; in -a, hell :pepper5.in ih,e' maik.et~, grah ~ few. ?J1d 400uP O\rr!ll. turnin.g occasioaally $;9 ihey 01?~h.~ fire-roast them, Then make the 'most or g,et hrowned (WeF 8.e~?lIiSe 'tlreyc·cDo'k. of-the brig' h:t· sweet.flavor-r- ,of your-roasted ' .....~- .-. . .. . "tot nearly an hQUf; the'peppers lo~e :a}ttheir" peppe.rs 'py:trying ;Q.p:e I tnt ·recrpf:S. hete. p ~ ~. ,
.I..J c ..
j

e_qJ1.:u~~s,e, and,tnctr

move the 'SIDn 9f tll~ l:;l~p.p'e.r a:ft}!J .coo~:1ilg, This is ea-$1.es.ld,f-x0uJ{tt· the peppers steam

Ouen-roa'sted peppe'rs
develcp.a EH~ffJang s:i~kyte~t~~e.;anq . . .
intens ifi'e'd sweetrress, . . ,~._ .
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remallh·fi.r.m.e_r..th.an.~ oven'~r.o.aste:dpeppers and, h~Ne ~ frlfLi.tYr sligHtly ,~mokyfh"vor.

Chille.. Overt-ltoaste,d d ye1.1o w Pepper Soup
l

SiJ;'rftffi'ti?sii<.

Po:&1.Hotl· a~'faq-J(i'n tntf0'~nt~:(:'f the. ·qv~.n 9 aFlld he'all'n~"oven to 4BOoE Putt~e 'pefJPe~s"or~~ rimmed baki,n~ s~eH;t and a r:oast ~'nthe' o:ve'~~I,]1J 6i@J eiler~" l:'o':min:utes,1 rl1i unt'i I tfr.dwn8,'o a ~~d!;'w. "Trikred~~111p1.iS;:r" A ,0 tID 1[j~0' ~~inut~$~ J~8'mOlq~:h~ l~ep,!:l3;ef.fi:f.r9'!TI t

. 7"

E~YRTHE~T~'RT:&Hau,
~ II'

0¥,en, ooY,,~.ryiL~h~~i~,shrt~' . a_~.d §i~it 'a~id'e' ~

th.~'

i n.t:o, uar.t.e~i.·· q .' _ He1a r In ~'t¢I 'Ir.n?~J -qui~t, ca~l ~:(1 0'19.[ i 4 s be;p mJ3~dT~ rn'fheaj;. l~dkl t'~;e('d~ jal~~efi'o'~ ~ndr.~~;rh,ary and §;;qo~I' !§titri~g ~Q:-C;!~~~:o.n>_' ,';aJIYi until fhe 'B"t'lJinn~t'ar.t8 Io browl1t'SAo

to-cool, S_€V?d,.[Dee.'l, and~C_l:.IAt ~he pe~~pel8

1/:i I:$;p.. kO!i~tJ.er ,fii;a,IJ ,,4-Q2. tll~il c:olQ Un~sa ,blltUe'!J ae.d cut ,irfto1lf~'H nc'hpte.c-es:

oz. (,-\1; CiUlPS) all~p"UrpO$EhflcuJ.r
(a:

1 la~~g~~,~gg -y,ol~

r.~n '.'

l.@miin'~te>s,. ·S1rF i!n tHe ·peplP·e:KS: ar"d,fHII¥
aGGumUI'ate]li'j~i91:3,81

,salt, V4 ;t$~I.~I;~C:~ J{e,tn~:eir, ~n~9~'~I~~~~l.J;ps,
wat.e:r. 'Srfngr to't2: simm;.er'~vE!·rrri'~di:L!'m-hi'~rj1, h~'ai1 0"Ql;jI~r:T meduEH the. hea,t to to.~(and

'bt)!l,HfN,

EtU'@a[;

1 ~b tsp.

'to~n€lnd;_ihe .flavors: He'm.oMe h'Cii)Trl 1h~. ~eafarla, IEi:tc(:JQI ,~Iil;gfft~~,~
~Immer[or 6. m i nutes
i.""~ _... " '"."

Puw%6: "'Pre _..·SCl'I:.rp' I n ,bat~h esc in ,aJQ i@ rr~:e~' !i!~.:..-. ~~~ ILl '; ....
. • -..::. • _, .......
r" •

~'p r i,n Kr~d WJth t·h~·. iYe's; F ~riF~H~,e :ohse rv'Ch ~ iri@ with.a~·~d?:zIErof r;}'I:iv;eQ.iL

b'",,~,..... '~' .... . fr-j:f.1·e~ra[-e ;th~:' o·~~.P~:..:.'s t.:r" foYat h:~a>s:L3 hOII,Jr.s . l !!.~, ., . ..' .. or ,~ve:rni.§i 'OJ:1ce::Qh~lle(t easonthe sQUP to taste s With .salt ai'kd-pepp:er; -8:erv:e '~nch~lleEj,·'bowls,
QI.~'I:~

or~f:Q{j'd 'rJr~q€:e"'S~€i'·r: 8tlr~in:the'·p!lJr~~.·:t~ r!0t,J.i~!,h a~ffi~~' jie've'into a. bow!! using a: lacl!e""to ~ p:ush;,as many 'ct t.n'e. aol i,as' ~hr0.ughas; '.. . I-'i. - . I'd ' 1p,6,ssi:12le;:~ I;)~·s'ca.fq1'(!;'9 :~tO1::t'i,['1·~o..$h,s.. $~e~te;
c· .

Make the (art, she-lib rn'-a Jla~:~e 16t:twll mlXz 'E ":'40'" 1.:.:1' ,'"(;.,J" Ute UQJ.. ' a'no ,salht: ·W··· rilEt.,jP as,Lr.y ~\ ,e,"n uB;r,• U . . ".'. h " [~I' cut InrtA.~J;i~'t~f'elf .~Fit:il·t~;e· mixturr~re;s,em·_· L....~-est:0~'~SH f~€H~h~'b·~lea.ldlGr.l'rrrib,;sL In'.a·· ~[ . . :u. {"'~"
'I,.. ." , . .'
(-':".J.-;,o:.

bt:._

J ......

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;..:;-"'r!{1,:.

.••

'2 tI08;' 6.Qld water. i)r:lzz'le ·H"0veF'th.e,fIGl1r miktulre and ·,:stfr wHh ~-for.R;un~.il1t:1qe; ,agjgj.. ·i~:,eYIS!·~iY ·d;fstNtD.lJlj3d .V\lilh'tf1e" 'fOlK @1;'ir'jrT T" bog. "'fZ;OJl ,w,.atisr" '1' T'k" an a'~.Im;~.r _. bld .~.'., ,t·· , :2 tG): ,-4 ,I,:IS.
1,
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;maU di;h; il'i,g'A1!Y bn9:ati~e,69;9 ¥.~,]~, wtt+l.·

u rnltijl fh e do-

:o:lumps.; 1f':;y~iJ ~ess some sftne,.dou~h p

~g h§lt~dS,g·a.t~,ei~~q,~ i"nt 0

co·"

Fire-Roasted Pepper ~& p,htimp Fettucine writh Toasted G'arlic Breadcrumbs
.£- erlie'S fdlit~ ~- . ~ ~
,~-

1 Ib:.lall'ge,shitih'np

4'Vi:-.·Tbs.. Q-U'v:e~ Ou 1 ts;p •.miilic,e~g~rli~' lE=ine~y rated zeat,of l' II'elmo,": g

~~n to

·4.0 per Uji.),

~Q$ne.; ''o,r.,sea 5a'l't,~ind'fr.eshly' 9ro unO. Ipe;RP,er~ 2 large Jed .ororang!e· beU peppers

fr.~h br.eaQG·riJmit1s 3J.. lb. drl!ed'lettuP'C1ine f ;a;r;ge~shaii~QtJ'f.1~n,eJ,d'i:€ed (a Boul, 1/4 -cup) 2 'OZr.arugula Ir~!\¥e's(abo,'Ot~ UgbUy
l;2xC:UP

'10tr~sh'basil i:e~ve's~ cQ,a.irslely chopped P§~I ar~a",h:~;veln ·the:'snr;imp .titrel then Gut in l1alll~R~Jthwis:e. hi a lttr·9'~,bd;rVI',',cdr.n·bins 1h,e' shi~jt:'i1Pr1 Tbs ..rqf th'@ eyf!, %2 ,ts~·, of :ine garliq-I The l-s.mon:.z:6l?Jt(V2·:tsp. S:~,I~l and V4 tsp.,,:p~epp:er a'neJ tos.s,t;o mix well. GCn!le'v·.a:ntl t:eff,:ig~fate fb1r~at,least -3:0 rninutes '~n~ OJjt. tq 8 hours. Prepa{e~~·,.~QLg:as cl':l-a:rm)a'~ ~frilll er .fife ..e·uf the tops and bo1tom&, frern 'Ure', , p~p:pen~.a!lldGut tne pe'lPpers- i nto a or '4'>fl~tpl~c~s., ,~'i~c~tdirig the-tops, 'se!eds, .and rH?s.. G:rm t.he:~pepp.er§liide.s ana 6:ot~ "J(l:1mS ski hi eide down ulIlltitb!.lsterso. ,and . -5QhEm~ed ,a.11over, e: to ,8' min.u~esJ.:PLii the.r.
• ..... .,' j. .. ,.... I "

packed cupsl

,w.~th s~It-'ar!io P'fiJ]ipstl' _and .fo~F1~~te'r a tQ: :small' bowL G:a,lfsfLj'lIy w,.ipevQi~t1;~e pan with;a ·p'ap'e,~tdw:el. Bring ·a?-Iarge pol df¥iell'_:"salf,ea w.. ~9:a,boil·pY:~r~~lig CQ:Q~"ttl'e ~teF h h~at ~~ett~Gcfne.i~·~n:e.~t?qiii~~!:·.~\f~te,.r" ,s.tihtMg fnErq u e t1 tly at :fi rat, LJ}1;ti ~J de nhill ~~g,blo.l~l I 1"1 jn.tlllJtes. :W:nil~ Jf(astl;i 'is,COQKjng, beat; ""fIOSC. iht! ~"fthEH)rl~e qJl,in th~ s:~m~tb:ve;r eaiIJmm hj-~h ~~~at: .dd: t.b~whnhli1p>aJ"l!d crs£ik A s:t'dri QI f':re.q uEln~l., tJl~t ili ou r;I~~·_'a:.nt!u r11 r n g_ '1 t
1 1""11

op'aq:ue'l about 1 mn:1I:Jte·mq.r,e.~ L~d'ie 1/4 'Qu:p'l;>f tl1:6 ·oo·U-irrg pasta w'a,ter' into

oP.~{lu-e;j.atl:"Quf'1 ·mH1Ute . .Add fhe peppe-rs alMd.J~:h·a.nol ~ se'aso)i witH- V2·fsp.; 'each .. ,~.... -., salt ·~nd IP'€H=l'-per" onti'r1l,Je t,g'.CIQ·OJ<l C stlTrimgr ur:ltlll tbe :sM'rrmp'''at~ tuO~tty

~na

"

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,~Ier~.XtJ:jlnt.i·,1 Godl ·~n·o.u.9bto hana:i-e. Peel the the>!Ghar~ed -skin and diisGa.rd. D~lrttbe. 100 iif flecks.~fisk~r1' r~mair(~tfached, Cut-the pe_Rpe~s,irrm t.hr~ ,str:i~p:~;~ Heal tV2 .Tbs. g:f the ·olhl!e oil in a l2.-inqh sRiUe~t (!):v.~'r ImaMa'urn' neat; Add t'he-

p~PRier:s'in r.;l, bbw~ arid COVHlt' wi~h,aplate.

"

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thas~ilf,.ef and bo"(il,~,u'n:t:ilthe',sh~lm~ are Go_oked throljgh r .:a~Qut 1 hi'-Qre mi"nLr!tie_ (be careful '1~O~t.o qiv$rcQ,.QKY~ . .Re,s-erve: another '114CUP:9f the 'GJ:!loking. w~t~-r and ,tfiahll the. pasta.: R.e.turn the . p~stato Ul·e~·polarila .aCld the. shrimp mt;g:ture,-,~he remainir-fg'. 1 Tbs, 6JiVe oil,! the arug uta, ang 'th~ ba'siL Tos$' w.~:lr.and -sea, S'0r1 to,'1aste' withl1Jrore salt a.nd' pepper, If the pasta 'Ie,oks dryp ,aCid seme-oftbe Ihe·~¢·tv,8~, pa,~ta 'water, lJivld.e. arrrong -4 ,w~.rrrl:.se:·rvi·ng ..bowl·s·~ahd~~l:)rinkl~ 'with

c;o,~cern:e.9

't~aat~q bf~a.~cr~mb~.

br_e"a,dc·ru.fm~,s 'and t,n~~ rehla:i.nihg 112 tsp, of g.ar:I'ic;, and 'sHi-.fni(qlJ6n~iyuntl] the ·srhal,l'er'

are::g;Q.lden brown:~nd cf.i!$·p,.,:3 to 4 rriiinute$'; R'emove from the heat, season

dr'L1mos

·a . ,,,a es P c. -. tor Entertaining
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SUSANNA HOFFMAN,
..<¥. ,. ' •• • -

M:ove ov'er" tapas; and make r-o,Qrn IYlezethese tasty Greek n'ibbles are the, i.·d~eal party tcod

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hen ] .ijr~t -s-t,epp~d'ipto a l_ittl~Gree_k vil~age
some thilt!/' -treats ag"',o:l I \va.sn?.f_ aware that vet .J. ,
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.:: ~i in pp.}~Hoj.each ,c0uversation roodehfted 'v.tith, hUl~lnU&1 ,and each aFgument made- zes~y with c.U"UID-'
bc;r~yog~J.rtdip.

;'. tr Jr1!' . ..; gi ~~: e:ach custom IJeal11'ed'-W'bU1d come 'ac'Compa~ .' .' ....,. . ::~ .~;si; 'nk~dbir a tneBtbaU" e'ach ttadjtlon wra.p-·p·ed __ H:-::J .' .' ' - '.

r,::'
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tl1!e'and' fiI In,~'zed8s:,urm,~z~, he-leg~tldl t 'al~y:s:m:all plat.e~ GtCiec,e. (H~e'i~p:a~'J' S,p~niSh their cousin.s, nieric: {,l.neb:.-ZA.."Y)':ate:~nGt'ap--?-~ti~~rs the} mstin course sense. Rathert the-v't,e' tidbits efferi~dil1:'a .varietv . . ~. .... ~ . ~ of se.ttings ~fr·o,ro sunset' ,confihs 1'.0 lat'e.;riight,:gafheriligs in.,a'caf4or around a kitchen ,'t:able-' and the¥re,<ahvays~ a1ways served at partie~" This c:u1ina,:ry GUstom derives fi~orrrth~ anci~nt Gree:i~~,wltQ b.eJieved that no guest should; bie ',welGtlJl1e'da:nd 110: drinks should hc",sei<+',reQ

t h¥d ~nter€4

.,

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WO[,

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with p'Ayllo

in'9

~v.ith:Qiu;t nlbbl~. '11n;e,e; thpu;a,~d'):eaIsand :p1a:l1)~;tr~~:~ a latetl these (ijuei~k snralLplat'es f~maini-to'lIi5frr1in.d.j the,
P etfed txar.tv food "and, I turn to-tIieirl" ,eve:rv:tinte I elltet~ tain. theyire:soversatiley,jruu can n1:J}ze'just'one Drtwcras, c,0cktai1 ~1~shes ,even better" server uji) a mez?"spread er, and l)1.ake it th~C€'l\~'erUI the p;any-th~.tjs what I do, He1;~;rmJo£f~riQgw1l:atIcoIDllide]j:t;o be-:U1:,e b~~kq;~pe 6f-atYy-m'C:Ze~ spread. rh~y'te "¢iass ic:dis.'h~'$-that.~''9u ~'UJ.ln4. all tfve:r Greece~from, ehickpea, ~ggptp:nti and "ta:rtgy yo~ god dips fa spm" c',h and fda pl'iyilQ pie (SpajiakdPita), crisp Ialnbme,athalls. Bu~hiOii"ffltt:ers" :a:ndstuffed, gfape j~ves; ruwifh atLGreyk r~od. th.QwOfid~rful thing ~bout ntfZ~'is theJh}shneSiS" [if their jjlgreQtecn~1S\ which i~dude
_t'! '"
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~b:ab.ufl¢1~ri~e:dIh~:r:b~olive nll,and, 'the, vstiezy of ~,n~
s,@~Bad 3ldut next:pany fot!

'flaN~Qlts,!hom '~tthy-andm~s::t)r:'to,:;ze$ty~'Q4 s'~le;~[~,

1 f yon ,de~f(le to fOUGJ,N1:0):'"

~'e;a'd,and

p,r~e'pq,:re a

J11,9.~K

for.YEH!.hy-pu' fing t0g~the.r a limeline (siB p. '651 mtM:lI hel~$YC)u get orgA,n.iz:,~da-nd,s.pre-ad the wOI;k ov,e~ eQU..a ,Ii'( ;P1~)Iy'.$'" ~os.~ ,of"t~e~~ a,isli]!s,.are' sewed illst-1Jalrely

rye m:ade t1:iiiig~:a'ittle easier l

1,nlq p!,~~1ic'l?<ach tim:a yo~"

need a ~eW;$hee.t

warm
~

OTatroom't!eJn;"eLatu:r~i~ _. sO' ~he:re"s"L\rerV little k8~ ." ," It.":: ... • " .' '1'l'tipil,te fUf.l'$ing,~tl:y~rvr 'st.Qv,y· ,S;,~t1¢.-.s; d :yotL'l~,~be ,q~:~~g mbstb.fUre QPfJl- ~TQr1(.~h~a_d, ~io:ri'lil~ye;ple1iW'Qfti.m~e ;
J~ ~..-: ~
";0;-

'to.,enfqy};._ail~. ,gUests, u:ndjfoHJ" "tle-lit!ioUS'.';@Jie.'ek:1t~,at;s, .
.. ~. .

(Jl~x~umberty~~tlrt ip D
y/t;t/f)s EJ_bqijJJ ~&~~i~:§,et:'l(~S:f9ififitt9r ten.

(7!za:tflJi~i )

Toasted Pita Chips
Yifjjlt1(i(i?J/io:ffi f&()~, {fiii. (ih

Rustie: Eggplant Dip,
(Me,!anZ,'U1OS Ct"la.ta)
Yiekis apC?ut 2:ctJps;' Si9,~ves,a}ghftd 'ten.

8rr:1d' a~1over wiih. 1 Tbs. of1he oil. nib

tGtm c,Qv,e,r,eti bwt'turning eV9lry'few ,m\niJle~t!" IUn~ilth~,eg.gplfants, ,ar~ very
j

SOUIt:i'Slu:e!,;a.'ft

,

ii.,',;>J

.

,"'"
~..

,~~%I..r:,·"· '~
~ ~

Gtlll~ng e'g,g"p"~'nt·a~~;s:a'wt~nder~' the
lui' smokx flav.0.F.Bul broi,lill1);J:.or roastin-g" ifo (s:e,e,-si<1h;1I.:)a~ belo~) makes a
dip' 1hafs jtl~;t as, o ,e\\i,cifGU 5',
2 sm,aU egglplan'ts,,{"3/~ ~b."~otal)-

'25=to "_
-'

~

I

.

ml{lutHs. Lel0000'\!, .-" .. G.iJt 111'8'"stems off fhe 'eggplants.:

ao

tf.I,'e:;St;-'ilJm~~~"i ql'I'~fr~UlI

,x.;,<' ,.I,.i...

"_'",;;1

{

,a'nd pe'e\ away lhe.vohaked sklrl:l;

1 Tbs'.:plu5 '1'tsp.e;x,tra-virg,in' ol:ive oil 114, cup'seeded ,a;rid f,in·t.ly'tUc¢d·f,r.e$h
2 T.~,s,minted'yellow

Idisc~rq-t,~e, ste'ms" at1d~,Skirfl e.0~r.se\y, .. Ghop,'lh,~'jl~sh,;~t:iar:apsf$:rit t.Q:'a. ~ rredium .bowl.. '~ddthe, ~eJfl'fJ:iniog' 1 tSIJ. ODIand the tomato, rmien; :OJ illar,ior~,m";U'y.mei mint., 1,tspt:($,a:lt." -:anPl V~,t~p.-IP·e:pp,er~,Mi,x~c\;~n:i.lL ,al~dr:efr:ige[(;,~e. {:Or ,~tle,as~t.4 roO'r.e.s,aJt; S'el¥e;
." _ .
'_

1~£atsl,eYi,l'em~.n jllic8 vitle,g.ah
J

ore-ga.no

to.malo

,

.

1 '/2: tsp. C;"'QPpfed fr'ash flat-IEi~f p,a,rsley 11 1S'P.~,Ires,h le'm~n~iui:ce '1:1SP. red-wln'e viJ\ega~ ~ 'Vi lsI',..,ehQP!ped fresh, ,or.ega no

onion

~~,

"eo: t ~.Eieftlre servLfl9.; .. ,.Je,asorr's,?S t e ~
_..
-

.

Irl

:·:-\t?·;~t~f~;"\Nith'frFe~t\, we:dg:e:s'or 'pita:

G0,ClI'~o;r

a:~rcem
,=,':.( •

,

o,:r ,ma;ti:Qrim Vi: ,tsp. eh:o,pped fresh thy:m~ 'Y2;J's,p" chogp;G:d ffeesfj mint: Kos.h,e'f, !i,alt ,8,nd,tre:sIUV' grt;u=-n~
,blalcll pepp,er'

toasted pita,; ..chip$ ($'~~r~d~p~¢ t$ft); at ~ .

Ma~ke':,@h~-"ad_: h~,:e'g,gpt~nt T .can 18'ebro~l:ed several"~0ursor ,U'p~ to
_ _ -r) • ..

2 days befo're mak\nglhe,'sala.d.,
oe,8;{ fl~vot,mGik~)t;r~e. ip a d

day' ~a:head,

For

Prepa,t,eha: medium

gas er 'chareoaJ grill fi'r'El<' ~en:a.r.c;¢a'win "give' a smokier aver). Pri.Q~-.th:~,"eggpl&nts cmb.e, with he<,tip- of.a F?aLdng ~;r1H'El:~lo prevel1t them 'trom.sweUing and' expl,odFI1'g

Pine Nut, CurrantSz Rice-Stuffed Grape Leaves
(Dalnzades)
'rfieidw.,30' to·B6 pieces; s'e-rvesi31g'. -nttcr:t.en.
• '...-' .... • • ',. I. :. ~. _.,

Cook over medil;lm~ilig·h-h~at'Uinlll' most
.0: , ....

W.!111~.:~p,a,kjng the curracts.in

water ls t~ra9·:i:fi(i).1ial .-soakhlg:·U1sm if71wine g'j;ves tlieff1,iiixtraplJtlch .... Y;olJ may-fiftd a'Wii:h;~..

\('~rL~~y' ~.lf·leaf,s1:~fl'$i~ ? ':.kr.:gi;1>'ja((of .grar@:e'"J~:ave~ If yp~ haV'~..,a'~yth:ei~are .. ..

'GIfth.a riquid has. ~v~';toratedl bout a e rhin.u~.e$.T~~nsJE1r' the;mi'kt;~r~,to~a qo:wl ·.and sti r 'I!r' t he ,choPR~d.··cWIan Q:' mi nt, -Wipe the pan clean and Hl1e the bottOlrnand ·sid€s.whh, about l' 5 pf th.e;·.e·x-lra .~ffi~pe~ea.ves:-choe'~e Ie:aves t.na~~;rEi ffie,:l(pf,;the;:;r,·e.se,rved
.... • J-.

"i~r.y 1·~rg~J. use' tl~osefs IUrte-the~rz>an~ (H t.riJm··,tbem to 5x,5 lncHles ~be~s~e. ,. .. sfllffing

1~{£t_g~~LtQrnlCir h~\(e.'maU1Y.h01e.E!~ Top .
-

."14 eU!Q' 'lrl~d C"u rr a.nt$
~ cug Jdry'·wtUt:e 'W'in;e ,- . ..' .
" ,""'.

eounte:r;·lay G'Gt sis .ritan~(g·r.aReleave's as~yb.u nav;e::roQm fO'f~ ·v:iFfred· sTditi up.

and mint-stems . ..~ . ~h ·,a::l ?:rs ..~'~E:IJ'Uit19!b oard Q r cI,@a.~ , • I •.
,"

Q,m

with

'~i2~Illp.~mall·dieed ,
Va

~Mi. :Llp ..pn pi:i;';IJ'~aIJIi r i(:,~,sll.ebas,a r b Q_rhj c

tJ." • tn II" .~ 'l;:ECIIl:p, " eX,d:a ~:VIrg ho.. OJ,I'Ie -0,111

.

,:5,·me:~hJJn:-

c~up.phle'"'uts:'

yenow onion

. .'

SCls[UiQn,s (whU,e iu:;d Ught ..'

you r f n.g.ers, shape' .tt:teffi IlI'ng into a :fi,.olJl),'d ahout 2. inche'i;,l, 'Wio:e, and l' ih,c,h

R~mQY~ an~ 'lo"ng .~,t,~ni's' ..D~op ,ao:rpant· " t.~~les~p~l'9Jt1 .Q.f~h~rripif1TJ~t~e~~.r;t~~;J~.~· bo~~om center :~f'elttl?h I~af.ano wffb talL~old the bottom ;~ofth$: leaf up)~iJer the fll~ing.and then fe1d lnthesides \oJ.th~
leafto enclose the' fillinal. Using the of-your fl nger1 gently ~'res;s tHe-ffmng
Ij.) '.~ ~ .

gr:ee,D parits onl,), thiill11y .sliced F'illely· grated, !:e.$t' from ~ ll!1r,ge ,amana" 1: medlum .:1ayes- ;9arl i~J- 01ihced ,2;11:J$~chop p ed f'llie!i,h dill! (steml$ r~se:tye.~) ':2 ribs. :tl1cu~p.e.d,·fre.sh m:1nt (stems re5~ r,V\e.d~ 30 to .. :6dl0tUedEfra pe. teaveS'i 'p,lus $ a,bld.ut :15 more ~or Unllng, the' pan (frO:1JI!,q:ne 15=-oz. jar) "1% 'Tbs. fihi;sh ISiiTtCU; .ju'lce
. , -f:-·· .

Kosher' ,,'r.:s;e·a.:slIrt

Side

Clown toward [lie .bdU:Ortdol.d.o.f.nl~· g:rape, I,eaf,$krid th~1J Ughtly 'ron the 'f"i'll if)g
Lip.)n·the.' rest. ofthe .Ie~f, fbrr-rii ng a :stllJbby; compact ·cyl.irrder. AS'JoLl fill-and 1r.'o'II,Hi'~ ieav'6s; ti:~htly packth'ex'I1 jn't:h.e· pan, $e-am ·S'id¢·q~wn{ formH;f@ ROri'Q.e;~[rlc.p~rq!~~l" e:e.!?"t~~e. K .1 a.}ter.,~f.siJ.;;Jfte d I:$ave:s: ,'a..5t'ElV e n andJ~ ~~

In a. s·m.?11 owl; ;g,oaIKJne currants lin Ul'~ b wi:rfs fbr'at least.,4 h:ou_rs. t:rioU'p'r~.f.~·ra,~~IM

oVe'rn ·i,g~t. 'He'~ithe'0n~ 'a '1·iY;·inch s:trtal.ghi-, ~'I"l sided saute pan .0ve'rm'8:e!ium-.h·igh h·aat. Add-the. Hcer,'Ohl$tl'; pine ~ut.$".s~da,lIkm~{;le~moJl est, ga:tlict a:r\9"3/4 tspi.$a~t z
'T

Re~l!.'Q..e;th~'1fie,,at:~p.medilU.m,·.a'rl~ c·o9'.kr stir-iring] until the onion is sofT'ened'.ana fra:gra~ntr a,to. 4 rninures, Adcitthe-:cur~ rants-.'w'V1Fi ~lh~e"~r Hq;ljlcVEih'qi ~'h'cup ,pt w,

-Tim 'Gti~et;·
ma:stJft;§amm(f?j'l~r

To b:rln".-. out the best in b·h~·s.· ·5: urnrner "fr:u'it, ·Cn.COEle .slmple fl:.avo~t~a.I'rilh tH·at .. glS
.-;. "_',' .'_b
I •..... ~ . ""~_ •• ,
~J

L,,:'_

~

••. ~.

"

••

(I.

~•.

',0

:--

_

J

~>

•. '-_

11',1

..

I

__

let the .b,erFie:s s1nJ,rre"thl'Faugh

,5 au P'S' roem-tem perature bIU,e;befrrle$ (11Ib.,,10 oz.), W3'sbed and dr~dned en paper tc,we:l,s, 2 ~,IlIP,sro-,?m-'temRe'fatu:re btackberf'ies (10'1,h OZ '); wa~h~tt arid)d'~aine'd on

Va ts pi'" t~blesa It:

'1e- rich .ci"rcJe about ·1./B.,inch thick. . .~ ~... ..
G,ently transfer the' douigh to" a' ,9'-il1(:h metal, ,glass:, O~·'ceramlc

,

illJseihis

fq~,cted:str.Ips~,Ul1fq·ld the thrl~e . stdps> over .the new .strip,
alternating)

.

teb~r'li~ue

p'a'p,er ..o.wel:si t Vi ,Qz'.-'(1 Tlt1J:S~)' c,olld ,LU1salted ·bu.Uer

pie plate (I like to'1f.o~dthe dOlJg,h in ha.lf arid uhf(}~d It'jrit9"~th:e' pan)', Don't s.tret(jhthe.,::p~ug h as'"you< lin~Ahe ~.al,']'iorit wH11 spriingl b~ck 'when baked, I,f nece,ssa,r:y, hi,m the,ov,ern~\'~gin£!··(dolJ~h:t.~1 inch from the l~dge:i6f'the pan.R,efri,gr~·

'and: e.ver:lily 'covering the pre'; Trim
~he"stfii:ps

to weave inthree tn(bre.stnps (two .:90:'9'1"1. ~fH~, 'dth_Br 'S'l(t~' f lh~ g pie), completing the I?U[p~:tQP

;8l4:'i'r1,cih.
.

t6 lovBrha~"g the

pie by

~lRo'1Jthe

'

1 Qil. C~" Tbs.) meJted unsalted' b.ult,tar

~ rat e unfi I iiie',?l~Ls;J:l,
Make the finins: In-a,·la:rge bowl, whisk'213 cup of ihe' 's.ug,ar
i

Pie with Lemon- ' ",.,,' ca, Cornmeal Crust
,'<U',

Black &; Blueberry

'Make: thre d,Q,t.lg-h,; lin a I:at~fe'
,'bowl "~' :st:i:(,fn-e '. "',

w.ith'th,e~corhst.arrcb~'a:llspice"
ci.i1Jlamqn;' a:IlQ .sa,lt.Add-the'

"

b:ottom -chi),ugh al)O:' thE;l1Slr'~p-~S' together into ~,.cylinder that rests.on tI:re -edJl.e of 1fne'"pie pah.

Id\(etMangin'g: ,

'

. S;U§ia:W,

US!r.1:g a pastr;r

lerrron ,z~st~ salt. ~.Ild'

flou r "d6rn:meall _,' ""'-<"
bh~mclef r'two o

t5~ueberries
-. • ", _. r -

~:Grimp~,~,the 'e~fge,.'·Gut the;,~oJd. 1 Tbs, b:utt~r ~r1,tfj):~mal~pJe"q~Efs
ancl~p't"o\ve.r the 1!pe:rJ B!,f;ea~:\Or t:h~' lattice. Fre,eze tbR€,El,lssemoled ,p+e ·fer .about '1. 5 m i'ni:J,tes:'1b, relax

arro ,bl·a:t.;khe'Hie,s,
.J:. ,.' ....

,L

- ....

kn irvee; be,~jn to 6UlI Ufe~btltte~r into the flo~r. Whllle "thahuffer 'IS 8tH I r~h3;f.ge pi~G~s, ai;id the
.,s"l:lOrten~ng to

and"i~s,s'~"cmtl'y'untll th.orou,g.hi[y comblned. $st aside.

fin

and to;p

the pii"e:, Ron

i~nue·,t0 cui the fat into t-hs,·fkHJr
unt:i~most pieces are the sl'ze::..e;f

th~ "bowl apd

<;:'QI1-

:th'e sec1ono di,sR-of dj;i'UgholJt pn a.1Ij'ght,ly fl.9Iir,e~s,wrta-cs _il:11.0,,·,a, ~. 11.. ~" 'I' t... ,ti' t, tH~C',. 1 ~';i~rn€l:rqi.rq,e·:a!i:,;IOu.t /8 InCH ~I.." k u.sing:,·2fsharp kmHe.or pizza cut-

th&:QollSh. Mea;nwhil~~:, P9~jtiena rack in
'.'lhe.jee,n.ter:,~of the oven 'al)d< set a, 10 H~·i e.d he.aVy:- d tJt,Y d rnmed in baking sbe·eto~ the:r;6lcR. Heal ·t'Il..'~ " 'r;.;. t' , ·..!'!,n5'OI:: J' ,t' 1;,;"'",. , i,iI\:I··Cl'V9ril '·o"''T..6':·' r:; us, .aerore
.. '. "'.r' • .' •.•

f,:Q·RTH'E D'QtJGH: ,9 oz. t2J,C'ups) I1Inblela,cbelH ,aU-p'Urp~ose fllolUlr; mQre a~ neetIJep 1)a cup f;i~e V,ell-ow cornmeal 1 Tbs.·gri]rn.ll~t,·d, s:llig~r 2: .s,p., (mely gra~ed lemon z~si i tsp. ta bole "!i'a,lt " , 'G, Z~(12,lbs.) cold un.~!llt'edl O butter" cu't-ijnto '1,0' pieces· '2 OiZ. (4 tt;js~) 'CQ,ldveg:et,abl,!,;)' sh:Q'rt.n tn:g 1Ilbs;. i,rash lemon ju'h::,e comlbiru2id witH Y4,(::uIP"ie_'·cQlfCi WaleII'

larg,el:J;~eq.·s" , Wit:~'a bigl fork, stirin'the, iemO:I1wa1er, 1 to 2' Tbs, at-a time, until the mixture looks sh8:9\9Y, but is mcist ,enou.gh 'Eo, hold tog,eHiie'r when pr$$s:ed. With Wer~"fl;Ql,Jlf.e,d h,~,di'd'sj'g:elAltiy

§iatbHJ af1'1Q l'prsej~Sf the ~Qu,gh,int~ 1.wo,equ.a~.d.isks.T handli,1l9 it on_i~'

:and :sp~cefl evenJy CIJ~s'e.~ofjger
g,"iri'ps ~r:l·t~e 'Genter .of'~he pie

$/4-rnGhi wi,d"s. ~1JiR$, POJ.Jr·1he·,fruit [ii~ling into the';,nastr\l~lined pie p,lat,s, ,;JK...:J~ . . beling sure to 'inclu¢e anydrying,tedlernts"remammg In the bowl. -La.y fiv:e '~f the dQ.ug·h sH;"p"s G\ier" t~'~ lpiH ,p~ar~Ue.l ,e~i::h·oth,eY 't9
. 1 -., • If.

ter, cut t:h~rlough'!ilnto'
f

r. ~~ .

.,.,.

...

ba:~iklgjbrush the ialtic,e-'toiR,._w~th

th~ flile-lte~ butter_aiUld sprinkle,

'with the' Femai:ni;ng' f'Tbs,: suqar,
'Put H1El, PI'B on th~'heated baking she~fand.·'oa,~e for t5,'mint.I[~$.

.

'!

• -::

-.

1

Rea ue ,6, th eoven t~:mp.eratu;r..~, to 37·5~~·'·an~ake ,until the ft:t:)it is b
t'tubbl.ltn1g,· (:ons.istentiy at the" cen' Or"HS ," "' . ,\:I 'LO,. (11 '"I t '.' t er ',:' tL-., '.PH:!", 6:i'i'I;:iI' ,8,·0' rmnutes more. 'this is ~m-PE)fhl:fit-if [t-lsn't is;upblin'g ne:a:;r ¢:~:nteF, i1 bla&n<"i thickefled ¥et If f·~.~'·Ct,~,slsfad6, to g','91-:l:oo br.,own 'cf)ver i;,t Ieose Ir\t., , ,J":' wtth foiil di:Jdr1~9, he~·I,as,1~fewmin~ 1 utes Q:1' :thi;(ba:~i rig }ime~~ L"¢:t the pi'~>cOQI ttl'. JU"s;t: *iarni' b~fO'Ked:;e·_r\fi,n'9. It caA be stored at room tecmperature"fior' up to

enDugih

to

the d.i"s,ks, le~asonablysmo:p~h;.
Wirap
t~r§l drHiJ@lh 'In 'p,laslle<a.:n~

make the

arrd

'edg:,es.o'f

'~o~,t,'",er-"~',tri1p" ~,'~,r, h,-~,',ed"i~",e,','s, s"n,:' ~ .~., U ear:sfl:llly'foio, baGR't_he~:i$,ee,=, 'o.no armed foll'rtfl;;sf:ri:ps a 'l,it~~€fJ;ast

chill for'at lea~st 6:0 minutes, b_uj preTe~a.b~y to 4 hours, before ,2,'

'tha'c,enter;pJ
"to

~"FO'RTHE'PI'LUNG::,
':V~'O~,p-pIU5,·' Tbs. gr.anuJ"ted

r1ommg. ~(ThedEl,ugh can be ma~,e up to '2 ,days', ab~a,d' a:ttd refr:isera't,ed, oY,u'P t9 2- rrrbnth:s aheaGi

o1he:r, sttip$!.·UnTh~~the' '~s'eG~ontd aired fdunh·~triiR'$;b_ver

'canter, of 'thepi,e~
the

~ong :stri,p of douQeh acresa the.

tn~l?,i'En31nd lay ~

~re
. ~.

,_, ,

',I~

- ..

-'

,-

pe,lj.pencnc.u far.

~mfdal
1I:3·,CU. P

and,froz;en.)_

1/, :is'p. -g,lr'ctu n d, i!ills piee
'Y~"'tsp groundl ,cinnamon ...

,coins.a. rch

RoU the' ]):o,Uom crust: Roll 0:'118 ,diisk o"f the dough Qut'ena ligl~t~ly.fJo·t:Jre.,qunan$ s

'th;~:petp:el1diG:ular atrip, Iii'Nexi, '(old ba:ck·th;e;,firsil third, .and fifth
stnips ·.amdlay a new' strip across, fn'. ,r.p.~elp'19r'r'lendi~LlIa!t to the EI. ',"~" fC " ,,,", "
,<;;0',

,'-

'V:

,".'"

"

'

2. Q~ys~

i'htQ. ~cL

,Step~by-step latli'ce top

1)~~Ie(;iR,e ~_picy}n~s,v~'viitJ1 adh;c11ie l}tG!~"en for R MangO ,'(nfp., 5~ oJllli;,:for a;GUp oFmatch:S:t"ic.k-,cut

~J1a:ng~. Du.tting"f.oods Hk~c,_art\ots.~~ndP9t~t.t~e::;
into matchstiGks is 'pretty' straj'gntfoFWai",E] ,b.utla, mango,! ')vith-its .l¢~th~zy~'skit1~ci.hr{)ad' !cutTIb'ersome plt is ·adjit tricki:er" Here' s 'how we €!:Q.lt:
j

1

RUse a·,ver,r sharp vegetable
(6 ·tak:e

oJ a 'p'aring I(nife to rem[u;e the skin;

try not

,a, lot of fhe-ftui;( a/o'n.e, w'ith f.f~ Cut a ~1ic.~off the s,te'm ella to mak~ a, sta,ble"'inJse'.:m,d' then sttind' th',e' m'an9,o upright' on the b.ase'.

2~·
down til

Gl.lt.'tfJe flesh"awa'y

frtJ,m, eacfi'b,rtJ'adAiide of the b:ui"t_the pitja,Pers af:the top

and bottom, So' star1 fii little closer, to the center and cu.t
iii

sligh t arc to

,(he' Gonwtlr

of ,the

plt~

,(mOw Rf:peat

a'iong' file,. t'wa temaihing' narrow S'ia~s~trying 'to flvoid the fibroJ1s,edg,e
Y'"

a.f the

pit.

,~utting' Up' IlHil!~,~~ru.'& Rbaated,~B:D~6r UIP~ KnoW'iD~,wheo'iO hone~,
G'rn8ktJheBsas ~
~,

74'

75
7'5,· liH

,§ffurtIElss'OJ1iearlngs

~8 tr
R T1

lia:m hhoks

faster,gre~nooenpmp
Reoleridln]r tanilhl, MaKirl§',pita,Bmad
~ l'; ~ ~

18

IBV DABNEY.: GO'UGH

3

iii

$'./i.ccathe,.f'ruit lengthwiaeabout

lie in Chi

4..

Sta'c:k th',e,e' or tour ,sii'e,es fiat on the',board maMin9 Ifitgec marchsfi~s"

thick .. Or t:or'/arger matchsticks,
,fruit tlli.r:ker~,

s'lioe .the'

a'nd cut Je,ngtbwise again about l1a inc.h,~hic'k. er
thi,c/(,er if you're

K n.Yes: ~O·.·' -.:t
l,
>" _

.,
~~_

'V"· ~~..-, .
. ,

I'·

OC

·n·' 0.'.'"
.
'.

h·.'c

.

~.

_ can always spot p[0fe~,§ional C:DQl<s~ even 'without ,-the Gpe~~:e,redp~nt;;s:Tp~iAre.th.¢ ones \vhO-.bri.ng

,~}~?'1X1~Q~tR'~6pte cl·~al ~;V~ ~iY~s" W.hlCil ,ar~eir.u$q4:!:'ingtq q.se"ilyou re ae.cllstbt1;l!d-to'tl shatp-hla;'de ..
.Kriife ,{r0tk 'i~ fasfer and. ,e:asier- with .8. sliaip ki1ife,~-and, that" means less
·stra.in rm your wrist,

tli'ek own lroive.s to::G-t){;:ik'atSQmeb~~ ei'Se'~' nQUse.!

T~ythe~omafQ'test. Everr;_the

,be~t

fniv~~ ~j}r i~ulL':f:-v~e~tL.talr)~ some f:ast~~tha_n.oth.e,rs, d'elJ~cmdii1g QU. t what the'l/te 'mad€!:of aj1:OIi:.0~\" :l!j*~tl ::n:)t1.ch~youuse tH'em. Td\s,eeJf your kn:i\;res nee-d' snrne-"fittenti-Oll v e1r ·gentlY draw a iknif:e-bla:d,e across
~, ·,w·
I

l

itse~ snpu:ld b~,the:bruy-pressillti~QPth~ -to:rn-ato, Tty testirig:~djf~ f~'fehJt points a1on:gthe- reilgth of'

a ripe. tOlnat~, b.Y0_~q e:xe.rtingto[G~the; '\V)~i~t& ql th~ 'knife;

fhe blade,
....

to-G. ,b.ependin,_g On vour crrttluD' stvle, yon mav 'find
.,~.....~. "'r.o:' -

that certain parts

dul1'::faBter than ·others., If ifh'e l{riife~- dQ'~.sn .~~ut' ~t ~t:bt~llgl~. the

of t.he) ]~laide

J1 ,-'ucH_on. a "ste:et
(ails,,<-ifHke·]y
~neq,

1tot;rtatb skin; it tf€€-d,s t.d 1)'-'

Repetat tii€-. toin:.ato tesh?Jtcr hClniIi~.the .knife, and if it ,still

T.h,?te_ -are 'lots -'Qftoo_f~_: ~y~aaClbl~OFlt¢¢e .. ha.r,pening , f s

nee'd.:~,j9be'

.

:Or 'y9_U ~a.n ~dnd your '~Iii:ves _

b,.rus~. ptp ,on £ti~rt~:Ghni:q:ue~;itl1 ,a sle,e.l!.x'ou'U also c-find a 'video: J:lern-on:stta.ti~ul -Called. "HHow"to:: Hone Y-0ur'Knife!'! \jnlb:e vV~bsite.

to-a pIo-£es:SJon.:al 's,ha:rp.e-nittg se-rvif._~"To ''leatil more "aho' . aU the:, sharpening '0 pticm.sI, see 'th~a.rti~I.~"Kpg,fe:. Sharpeners; Find;~. One Th,~,~'_$_'Rlght YQU'I'll on {drl onrWeb site- (Fine,cg~idbg,c.orQ). If ;,ou 1.1.eecl to

www.f.inecaoklng.com

JU~EI'JBLY 20"08~

.

.

"

'75

Be
When you think 6f' Greek 8heesesa· St~tes. Here areaome of the lesser-kn'ow;n
',I-:.
.r .-;. .~,

feta·rn1ght: be the onl.y··qn~ettlat
,come,s·td rnlrrd, but ifsjusto"ne ef I"'nany cheeses ,maike'tHei r way made· .i:nG.reec.e. U nf.6rtu.n ,e.t~ly,o'nly' a few .Qfth~e'hi

.r:""

""e'ek'"cheeses fh-.:.t· .
••••• '.... ;,. •• > -, ....

I~

are.ava1Iabl,e·

in the

. lJ,.S~"1" incl~udin"~

ke!alo~y'ri,. a cheese t~Q.fs _ca.ll.egfor' j·h··seve·ralof the rnB~e re.cfp·es on

t"el the;,U nited

pp.e,2 .... :67.

SHc,ingran 'onlonjnto rings=-Hcw hard C£1]l if be'?~~elJ.il t£~'oujte·go-u~g·t0rriJ;lg~.O'feven thickness; it can he ,ft liitt~elchatle~g~fig. A ~yhQ[e, round onion doesn't have a stable ba:'SE; stLit :~'hiits' urt:det·th~fg:r~'e Q,f'·u"b~l~ni(e..~a l~1;nh'it
!o;I,~

.,1.;

-

....

"

','1

"

-

-

"-'-!,,J..J - ,.-'

.r,."

.,'.

"T-Jr.Jl,~.~

ha~~·to·. ·sttaight.ll1e big~et"'tli¢ o'fi!Qil,ihe c'ut
Jj1,J)l~e;lt11x~~ie._ldy-1.t.is se trlcl(~, ake'']! e asie ,. The m
f'

to"CLlt nice,:unifbrm. 'slices:

Mi'nim,j'ze' wobbli·.ng
bit off

n'eed all of the ,rllig;s: to doesn't matter (or "If Y""0u r.ego.lng',.to:ikev'trer
j ..j.'~
I~ .. • :.:

the onioil~si'de. THis

b.xBH0ihg~~a.

isn't ict:cl-.,il iilio'll' staywhole, but-if it

them anyway] ,..it :hel~s~")stabilize-the onion .I a~ yo u sttc,e,
~

Try' a toothplckre mark

guide

pointaU se.a ruler to measure -YOUt de$_ired thickness-and jrrickthe q:nion wttl·pLt.oe.tl~pick· at that P9int>sev~tal ti~~. a.l~,th~'waj! f,9!1np ~ the: onion, VVherryou ~l1cet4toI,lJ~h,'\:~nn,«t.t

tJe.e"dqts wLfh.,yo.nr kti.\i.fe:,
H

Use a i~andollne ifY0:-1lb?lv'e
gne.. It,;~tp~ ,easle§t- )yaY~.Q~1?ke~6lJ,g$ ,th2!Lat~ exactlv the same thickness.
_. iI .'. .

I

··-.~b(' en 'd ..'·. Re' ·I-~le· •:' ; l""n··9···.·
'., ,"._. _ '. . _ .

'The' hammus-onp,

64 ,ge.ts :its_tltttty

edge· fr:Q11'l tahini, a .~;astelrrade from dro . , b-..... un{ls~"§am~p~.ed:S.. , M ost '-C:0'mm~.rd~tahini is(rt;la.d:e ; u; d- .' t-"f' . .. .' h wrthout. <&d'zrec eitnU.h~ni;cl~s,'Wb JC; a ... .
'.:;1,..
+

.-

.'

"

.".

.

.

.

me anlS ilia't tI}:e' oil us u.iUy s ep ar at es ff·gID the- solids; as natural peanut ,

buttertends

.9\reI111wt 9::r:t~, gr.a3;~]_ti ,viJll+Clilix: the "tahitii for-vou. '@tFfe~r\vis€'i ~'hlt~t:lle' F.
I.

sit.-:9P ,~fi'~~~ :tl11. .t;~:.eb o.u.uT;e-l': d.p,\¥fl.

If you h.a\ye'tl:me tJ~:tthe~cO.1t~a iner

to. do:

,

·sep~iate'd;,·tahilli_iri-,·a~ food processor .. bd blitz it until smooth. a

cubes
As a v~getar.i~hgrowtng

'nal'UIfB'
... ' '".'

HSIn

hocks:
"

I.;.. ... '.'So .."

",UI .-', be lllori

TrilTI.ln:t:r:tg ~ 9'0ll ple ofpaynd~ :Qf beans £qr- the 'Creen f3:ean:S'al_P!d on p. ·4.4 might take )lOU a ··1vhHe-Jf.}rd.u trim them one at.a time, tliat 'is, , .H'el~e~~ strategy for .qll ickly. tackling a mound our

LJP 'hn Virg inia; I always· thol1gheof..h~m hoc~.ks'·a's my n·eme·sis.Gmen oeans·:,·:coflar-dsr,. bilack.:eyeg peas, :y,Ol(n~rr'l'~ il,.;.....tney al.l w.erEf 'q~.6kEjd'·lwi't.h h~mhQt;ks~M.an,y ~years"later';I'm omriivorous -. ·ag.ain and.have-a new ap:p)/e,¢i~~. .'

'_of beans; .
..

.,

Start at the store. \Vhenyou,pick
out

yo

cUT green

be ans ;dQp,.!t-tQ'Ss·;th€:'lD into the
'I

·tt0r,r(~Tthis 'fiayp(fuI G(Jt iho~!1.g,n ~he.Y'pdrrtailrrt()O li·t,Ue meat to' be WO ith eCa.t-iit~ pil1t h e ir own,~ na,m 9

'emstozeth . i.us·ia~.ts J:eW extra. rriinutes 1~" :s~e~n)£t.:pget~i\ 'r'tt a (~~n(t.re~, ~t ) does :fu'ake"youlodk a bit obsessive] but it:ILp.a}t:offal<ho111e •.Plus, you won't endup with a.nY·,reJ eets, as you might if:you p'l,c;~:yc~r
!' {J. ,...
.e • _, '.'

h~~ in_~~ .rtl~ble ,~.ns;t~a:q"l J?~.fk t~1e~u::o~t.q:n~ ~,t atj~m'~ I:i1¥~t.h~m upIn the; b ag1;\ritn-a:U. the: ~:p-d
I

be'ans bY'the handful,

hocks axe ~rreat fqrc bn'ostihg the 'na"'DrufJ2~~her~ish:~s~ m~j::h·a8:a !boui.llo:n sLJbe does,
H- tn hoeks co me ·fl..-nm the . '.' a ['II ""1'1.:",, r " _' '~''''''''~'I~_r;!,
-'

Trim a barrotul et a time. GJa.p a sh1all h·aI1dIlil. aJjd lightly tap th~ stems, \jri '& cI!ttil)g-poiar,d 'llntiLdie5<re all Uneo:up. Cut'all th.e ~eriiS'ioff ~Vitl1~, -h1g1e~hbP'of ,3 thel~s s kn.ife ..
The"Sg icy Reo ~.Eye Baked 'Bean s 'rHdpe)o.n· p~5,6 ~8JJ:.S f'or"QnlY-QiH~~;J ham

'.-

\!.' ..

bottom p.art qf th~p.jg.~s I~gj

betw~een:th,e,:,ffi'eaty ham a:l'i1.dthedmj:t

They!r~~yp-i:Gaily' GtJreeland smoke~! whichJllvesthem ·,along~r :sh,elf :I.,jfe . ·Bl.nda ~'Ore complex fta.ydr. ·,tpQ~k.'lQr f;irn hocks. jn',the-:superh
market.'meBt,o;ase, where

hoek, hwtyo!J .Galrf·~t·Qr.e:the;~xtra one;
ti@htly vitrapp;ed,. in -th.e freezer f6r up'

In the tesbkitchen, we-like how the p:reth·~t.:Hl ends' look, so we-trim onlythe.stems. B... ifjiPU:.'d ut rathet or .i:£ihe,< bria Lonkdes& than perfect, fe,el :fl:ee,to'tri:1n .them oft·ton. .~ ... ~

to six:months. If yCl'!JL,Can~t- flnq smoked<'~am rm'cJ<s,
at tlir€il au p~tm.arkia't~ a"s.m,Cl;ke.a Ll,'Irkey

trt rn .Now

Wash th,e bearis after y.ou
thatt:D!e)/'Tect.:dm.rned
r'

you. call' toss

th~$ into,tlle"colandei:'·rol\.'

tb·e;:ire.

In,g thernJin:ed- up.

tin.':lin.gwithout keep-

"

sGl'metimes -sold in,twrJ-R'$cks',

18g

rs a 'go.o,ar.S.UiDstlltute.

www.finecock.i.mg.com.

77

How to rrrake •
Ir:o:m 'aJiL~h~rSus'~Fnf;} ·.H6ffrnal1. Ll~ mps.;t ':ftatbte'~_q~,~ : p"it~reaHr iSI,L't I~lffi %o.:rna;l{e-· i~.ji fake s.some tj me ~ultLl.St 'for the dQugh to rise. Yti-ui: tewa.r_d is fresh 'l.vat:!ri :pjt!~, hte'ad th.at beats anything.you'caa tiay at:·th.e store.!31id
Ify~{,)ti}iema:-tdng our :GieelC ~me·i.:e·menuand'yon plan to serve ft,e'8l1 pi'ta.w,ith rti "j!0'D:11 IGOre (!}Xitra points Jijv~ith:y,oux, S ~?le~ts if yG~~~a1e the pit,~ X:Qurs~lf qs:it~g:tl~:iJi. recipe,

a giea't ~~k)_'6k'"wh.a_b-I=ma_der'!~£eeHng·.a\5· youpull
pitas f:r.Olu'1thc,oven ..
,~ .

tl~J!hot,

Homemade Greek Pita
Yields twelve 7~inch pitES'.

Ilit .hel·:p·s~to~ave>.ascale to, .fZJiivide . :·th,e :~fough ,ew~nl~h ~~~·yo,u;lll. a n'~ecr
at ~E(a..:st"6· .q.LJa:re' f~et dfoc~0~ nters

warm water intH the-well, Mix with .tfi'e dbu,giji heck on bVl/; speHCI unt~1 th~i;d.-Gn.Jgh :P"'99'pme$ ;?'~6o;t:I' :~nd:,efa.$1jc~~~ndfg.ath ~r.iJ.u e n:i<' ncl

counter; this motion shapes

Serve'immedi,ateJ,y or lat

:U'j,:eqJraugn 'into a tig'ht:l',eve~ly

fa uncr.b'a Ii~.
'. . '.;'.

apace.to lay out

·t~etJ~:lleqp!tas~

1 tsp, gr·anulated sugar Two Y<1~d;z~ clkage·s· active :dry' 1p.a
yelB.st 1/2: 'O:Z.!' '(3. ¢u.p~)unibl.eac:hed 13 aU..'pu,rpo'S.e'llou~; ~~lQ're ~o"r'

the hook, A to 5 minutes . .. > By hand, shape "the -do ugih i'nto ball. Wip_e 'out the mixin~r bowl and p't:Jj the qp,u:gh Qaekj!t'l) the bowl..Drizzl¢~trre, d9~,ghltfit~ .tDe, ~eima'inin€f2·Tps.. oil a,nq,tJ .. <l m

>Q0wl~en 'raJ I~~J;i'¢{hl p'lece,·-into·~.
1'" .. .'
, I :.

< ',0 n 'th,e floJlr~d' .part:of t~~'

'

.

..Wel~ wraippedj rhey"ll' keep to.r'S days

Goal to

room temperatura

a

,dusting 13'Y:2 .02':, (3, curps) .. Vi.':ti~:!e,;wJ1eiltflour 2 tsp, kosher or s'aa salt; more for'sprinklingl '/9, cup phJ~ .2 Tbs, ext,ra~vi:rgi'n

th.e:dolJ~:h to.coat '1Ightl~,all over. , GOrVer wilA a -c rot h ahd:'s:ei

YB~I nch-th 10k: round that's· about 7 in0he:s acrese. AS·.yolrfinis.h ~Sic.n"r.q,u:rid. s:~t: aside oni a it li~ghtlyf.IQ.~ted~Uri~l;G;·i}. When· air ·t~~ d~ug:h rs' ~'0.lt~J~h eov~"ih€c ro Lind s w;i th"'Cud a:l!lip, .c! oth (B r ,twO) ahd ~e! them rest ··a.gaJni0f

in t~~-h§frigera;tor or 6: rpo:nfns lri,the~ fr~e'ze,r. R€!he~t Tn"q;~,9.rm
oven

*0 soften

before s~~rvi·rrg.

:Note: Greek pitas-nermally don't have pocketa+they're msant-tc be wr.a'pped"ariOL(l1d
fqod$,; not stu'f'fed. Thal

fgund that~this.recipe has.the

saio'

1,

W;~.

:as'i.9ffiln .li-:W?l~f:jT(p lace' to' ri"s9,.;un_ ..

tjj·d:(1)ubl:e9. in .si,z~€l,aQOl~t'" h;o~r. fa Ge;ntly; ~efLate the poug.h with your hands, cover; and let it'rest

;iPo.lJ·t
th~

11 "'~'QQ

.p~.,ffy ,w.9.n·" doubts in' size, '~uJ '.' M-· . h"'1r~e, ROS:l1H;,m:arae k' .e.a:ow 1 .,m
.

r=tfje:t ICg.et~ littl;e a
.

0lllV8 aU

IVlaketh~~d'D,Ugh: hl a, ~iql;li'9 measure, .$t).r the stj,garc into.
~ate..r~ St~rin the y.east and s'et aside 'until the Ye"ast is fda rhy'~. 5. to '10. hiUi utes. In in,e;'b"C1WI ofa S:t~:nd rnix~~r!. sii r [og:e:~:ber b:Qt:~flours. a;~d 't~e' s.a~t';M,akl:l' a ·w'ell fr1 the, Ge'Folter,. -.r. and P@LJF the:yeas:t m'ixture~ Va'cLlj:{ol the.oil;, 'and 1 CIJP lu:ke.1 ClJ'p"onukewEI:r-m
. '":i-..... .
't-

·~:h~p'.e the ~Uas_: liurh th~ .dq.YI.gh b~.!, ptG' a .Iightly, n9~Ulred o co unter, IDI.yip-e·the do,ugh i: 11tOI 1 2·evenl-p~eces,"about 33l-~O~. each.l§ Shape .each- piieoe·hito a r:~.l;Jgnb~111 l.nq then put each G paJti91fo1 ,~aliru.n~t~,our~d-seqH0.h ,OJ" " . (;,0 unter, cLiP'your 'b.2I1ndover it,

for·'2n~mlnutes. '

.niH oven:t6

bottom of the' even. and heat

pete rn ial to ,make.'s,ome very puffy plt~u~~keted"pitas :whleh we liked" . Pitas puff a~li.df,d:rmpCickeni wh.eil fh e. ~J:a§ prO'q u:t~edby' th€i'~ye,:agt :1 n
the dough ,ex.p'.an~,S!~n·<.~ oven, hot S om et imes o.~rpitas puffed. Hke ban.bcins1, and soriudfmes they dldn't, We·.found fhat the'"pitas w~m'mp're 11ikelyto pun w.hen w~.rplled·th:e dough qljick~y'buJ
gently
80

5 GOOF.. ' B,,~*e~ pitas: L~g~ht:ly titre, ~prinlid'~ th(;fdQ~.i,ghTb~nqS\N~th

s·~~r.Anang!,e:·a:~>ma~r1Y the of
rounds; as will fit, without . over-

and q~ji;8klyr~tateyo~r hand . over the dC)~Sh,As 16ng as the douqh i"s';~·liUle:·stutk to:, the

laplping. on an unrlmmed, un91 rease d baki 1'1g. sheet and bakeuntil the pitas J:legTI1 to. tum glpld~.t;=1p.r.1 ,tpp-~. 5 to 6; minutes, As-each batch com-es' out of the

as-to.expresaas

little

t>v,en- stack- the pitas
j

arid~w.r.a.plitf~Qlean kitchen towels.

'3 or 4 lilgh

gas,as, possible, and when we Wei€f 6:;dr8,;' careful Jr8!,n'sFeu'~lng the totJFrd's._ 19't~~ -b',akjn~fsheet: It aJs.Gdlelp,ed·to put each.8he~t. of pitas into the oven when :it was a. heating oycla" -

in

Q)

'rket
av ,IJENIS.E
.

'M:ICKElSEN . -. -

..

....

coli, nr spinach '. ." Su.p·e.}:m:a .... ~ ~t·:,et h'Qi~in .sauces Y3']i;iOt. . -,_ ........ . ,.~~. ~{).~~~·(,.'<~~nd tpnsiste[i6;)~ ~ duck and mu -shu pork al~.qJ:mi~g,~. t!3!'~ID;" wid.e-ly in aa~~0'1\ .. ' br,o~v,nl, thtcR, an"ii ·tiobust 'Uayot"-~,a'.'a,tgp~e'a_t n~'1.,r I"e~:ip,e:h-l tp-E<l;lest fr,·ein:g: aai~k. j ,~tntl·6hHes.. f~lis: l:S$Ue .J_~ojsj!i Ba~·~,e~:tl¢. Rib~: ,(se.e rfchly~flav:~ted:\vitl~oSQYFgatUc ,p,. 4:8 Raisin is: made £[(;)1D fermented To find Ollt which brand \Vi;; \ovafited to sOJ<bealls'- su~g',at"g··arlic·, :~hHes. and viiv- use :rru;}ur 'test kltchen=-end eur homes-> :i! 'eg.a:f1 an:Ci .its/high sug~-r contetlt ·mal.;:es· \1,Te hda a blind tasting",~f several wid.eJy _]1~a"r~lndetfidl ad.cHtiGlfl 10' barbecue' available brand~, ~w,~'e, l'o~k:i~g ,f~r? " .sauces ,a,ud marinades for""roasted. or ·h()is.lll1ic~i~~(twith ~~0(id balail~e 9f s\vee"f
(~.

oJ~in $'~lice; the iiltells;e.Ly flavor,ed, oarittmr6i7iltl Gl1i,nese dip-pin,S" sauce that Jlerks. .up classics' 'like .Peking
c

sth-fried greens .such as Bok .choy; hrec"

I

'

.

"I'~

.n

- .~

,~~

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Ji

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'( .Jt ~ -

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grilled meats. Vote. 4Js:~!i:ov~ .q~ling'-.'.ii~~'.~nd:,s?lltY' ~ notes ~;il,(n'o:ts,~foy UavQ,r. s

Klkko man hoi=.5iilf auce ~
,\$,3".29 :f.ti~{a9 ,3_'0l1i:Lc,e:.ja~)' 1ook1ihe prize: for its glossy

appeatafl~e, arrd :"~e,ep".?p.F

dark. aroma 0ffeJ:me,llted
. .- -. -..::J

$q)~'t!tfan$," a ~CQr_Ql::tlg~o''Op.~ .i1i.1pres,Stll-d tH~ter,liie.re"was a, l

}QY:e'1y: ha1-~rictf,af tQ?l'sty':soy: · fl '" b.e"~lt:L, 'a~Dr;swe,et ,trarameJl,n'

I

's:pif}rheat, ana a-moderate saltlness rhis' hoisia is our. t~P'choi~e f(;}J:·s,pre$.ding:<(f~t:o

o~'l}~%bu.p~nGalmsgr se<,~yMig. ,ou·1ts. ,@\v~l";a;:§l,a.,dip~jngi_~~,"C~~.

Lee, Kum ·K·e'e.liC3[S.1n
'sauce (..$'2 1.19'~f[rr an ,8.E-ounce Jar )wa>s; a ,~J.o.se, ecend, 'Our s

.ia:~te~siked ·t~, l '~p.Jea~a'n:t
a:~1Q.ma, arnd cQ'mmentt';d :
~ ... -,..:... ~~.....
" '. -: • • ..f

"'l,o

diia,
...

tiice navor.s.,bf~'€hile:B anlf S e"ybearr~.• 'b:otie,.tl1~~Q,ugh.th~," $ .~aUtels SJNeet"mesS vvitth_.a, nice
-.

,pI In.~i:rnaq~' in:ur.hj;ch yqtl

BI? 1.:iSy' k1d'k, aifh o ugh~SOIn.e wishe dltJiad:a hifmo_r€~-:affg,.. This.hoisirrwould p,~; great a add ition to a barbecue-sa uce
,Jl' .

Addana;sGara:va(M.GOm,

whel"'e

,coula·aH1.p up-the fl¢ivbrs
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Lit]~~uine'.w:ith·Zucchihi, Panoetta &, P~Jmrgh:l:no Gril~8d Prosduttq, Fontina &: TOmato'San~wiGhes :Se;;u~RQa.~ted HaJibld with Toma1o,&'Caflars . . .. ~ ..
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Chk;~eii Piccata , Ocect~i:eUe wirh' Fennel, Sa~$ag.e·& Tomatoes
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The'mrtritionai ,an~ly$~l1a'lB!hMI'I Cal{)LI!at~dby ar~~.i~ef'ilild diEi:ti:ti.:ari' iflg:r~c;lieor!,~.~·l,'lithme$1ui!,:d~mol,l at. Nw,itiona! S.oltftia:ns:in ,MeMIIE:j

nts: Olrlii,i.[ll;!ude<l;

ingw:e'dJe.l1l:S··~';ithou{

quantitiea. ofs.aft· and pepper .ar-en 't spe-.crfi~d, the-analysis: is·.bas.ed Of! ~/~'reaspootfsal
'[etlSpoPf!

N~w York. Wh:en,1i

recipe giv~

not. When a rangei .of'inlgredienlt amOl;lllliS Or

a tii10,jC8··pJ ih.gre~i8ntsi th~·firsrchoi6e·.~:!qile'!J.rn~

used. Optiot:l;:lil

Ml~~1i'1f15; 1~·.9~v~fl.the, .sl1'l<lilerruiiount orr p'orti!:m i::)

used. Whoen fhe

1~ t~.0!6PQoo.~f).ltf'lFldVle fe~sp.ool~ pep·pe.r.per se~"~·g·for:side.disnes~

o
.

.S

by
j

y

o -.
,

::l

'~Vhileliving and cooking in Italy; I learned the best culinary' lessons ·at the 'marketplace where 1discovered the beauty of each growing season
and the importance' ·of 'getting to know the spirited butchers fishlTIOngers and hakers, all of whom humored -my rough 'Italian, These days; rsttItgo to the' market before I decide what to' cook that way, I Call choose hi.gV'edie.nts that look especially fresh; At this firne ofyear, I usuallyhead right to the starsofthe vegetable worhi-c-tematces, "Z~lCchini, a.nd-gre:e~S"~whLch are inseason and require.little embellishment, The, recipes here 'are inspired by my Italiarrexperience. Some are interpretations of Italian ola ssics,
1
I'

Sear-Roasted Halibut with Tomato, & Capers
S elrvesfo.ur. 1 pint .c.:li,-e,ny·or gra,pe
tom.a'to8.!h halved

2 Tbs. Icarpl¢rs, Irinsed and 1'12 'rbs" C:hop,pedf~esh

o

ehppped.

ably no nstick) ovenproof skillet .Slver rnedlurn-hiqh'hsat until snimrrier~ng hot. Add the fis,h, evenly spaced, and cook without touching until i~

,o,regillno

'11/2 tsp ..balsamic v~negar

Kosher. .s,alt:andfreshly

grculndi :blac:~ Ipe,~per 1!i2 Ib.th ick sik,i n less Iha ~ ' 'Ibut fmet (or' tit·he:r· mild whits' fiish" like cod), cui: lnto

-brown's and releases easily from the: pan (check by g~e"~tly II iftihg one of lhe 90.rrn;:t':S), . .about 3 minutes, Frp thaflsh;
sprinkle the 9a.rJJb around it, and cook untilthe.qarflc
just .starts B 0 seconds, Pour the .to rnate mi'xtur,e around the 'fish and transfer 1he sklillel to the oven, Roast

4 ev,en !pi,aces
CUiI"

edg-es, about

to- brown

'on 'some

some. are; my own Italian-style ere"

ations, and some like. thechicken
I

piccata, are Italian-Americanfavorires, Buon appetite!

a lI-purposQ flour :2, fb.Si~extra,"'viir.gin olive',on 2, medii:um c::.love's·galrlic, thinly sUced

.V3

to 45.o.9F,

Position a rack in the center of the oven .and heat the oven

unit.iI the fish iSl justf rm tri~ithe touch 'and op~que. When you pry' open a thicker piece with a paring knife, :3 to 5··minutes,.
Let the fish rest for a

In ,:1;1' medium bowl, mix the'
tomatoes, capers, Qregano" vi ne'gar,'h tsp, salt, and

coupleof

mihutes and the"r1
r:

serv'~ with the tomato' rni.xt~J$· spooned over It.

'1/4 'tep ..pepper, SI?:ason the ..fish with :314 tsp, salt 'aha ~/4tsp. pep:per and dr'edg'e rt In'1he:·flou.r, sha.k~ngoff the.excess, Heat thee iI j n 9., 1,2- i'neh .(pret er-

Tip: To dress.
tomatoes.

up this dish
of tiny

and add color, try using
several varieties

o
.

..

o
,

Grilled Prosciutto, Fontina & SLID-DriedTomato Sandwiches
Serves ten as ensppetizeror
11Y;b,s. extra .. h":gill'1 olive ,on v 2 medium clovesgarUc:., ,,'ma:$lI'Ied 5 Q:z. baby 'spinach (abo'ut
5 Ug:htly' paClked cups) IKosher s~~tanrd freshily ,

Linguine with Zucchini, Pancetta & Parmigiano
Serve'~ foot.

two 'to three asa main-co.urse.

parrniqiano, sun-dried tomatoes, and 1;4 isp. pepper.Set :3 Q,f the 'pita. halves 011 a. work spa.:ce, and top-each with 2, .slioes of the pro.s~¢::i utto. "fop each evenly wiltn ~he spinach
mixture .and set 'the rernalninq

Y4

Koshe,r 's3,11

~b",th;I1i1.ly,sliced pa'nceUa~

Rijtulrn the, skillet to.medi~m heat. Add the onien tothe panr$prinkl$, with 1/4 tsp,

onve or, vegeta
needed

cutin 1!2,.. inch squares
ble

each salt andpepper, and
book, ,slirri'ngf.requerii~~b until theonion starte-to soften an,a

.on, :i'f'

'S: pita halves on tcp.
Wfp'e 'the: skHlet clean with

glfound. blac:k pepper ,-14 cups ,9 rated' fo ntl n~a-

,ch'eese' 'V4cup hes-hily grated

,~'paper towe] and heat the
lP~n 'over medium h,e'e,t.When

Pa rm 1'0 ian Q;''Reg~g lane

16 :all-packed sun-dried tpr.nafto:esr dramned and

the pan lis hot, 'add ons:of the;pl't a.s a ndwi ch e s and-s at .anether mediLJ m heavy skillet
on top ,of the ~.an¢w.r:c:h; Put 2 lb.. of weights.:Gcans work
well) in the ~mpty skillet arid,

1 medium red'onion'r halved lengthwis,e-' :a:nd 'th:1 Milly 'slh:ed eresswlse Fre$!hrliy ,ground blaclI< pe'ppelr 2 s:~an ZUCChhli~ cut-lute thin ha,lff moens
1 m edh.llm raldh:ch i;o (.iJbm.lt

wilt, a.bo~t4 minutes, Add the zucchini, sprin k!lt?~ith

1/4 tsp ... salt-and cook; st:irri:l1£h

o

.a minutes.

Llnti I if starts tosoften, about

V:2

'Three 7~to ,a.. lnch pitas, eaeh
spli't i'rrtiQ'nvo rounns G',very 'thin 'slices, p,ro:s,CiuUo, pr'eferab~y impo:rted (a-bout' 3112 '02.)

ch.opped

Ib,.)" qua'rteredi" cored, and sliced, crosswise 1'- .' ~ehI. th:·'·..Ik' .,~me ' ,.1O,·

Strr in thsradicu:h ~91 broth, all~' mint and remove from the heat, Meanwhile, cook. the ji'ng'lj i ne ln ~he,bo i Ii:ri1gw-arter

V2 cu.p lower ..salt ehilc!ken

coekths sandwiGh until' the bottomstarts to brown, about :2 minutes. Filip ~r1d
cook the' other side until 'it

broth fresh m;inlt 1 lb. dried ling:ui.ne '~/4cup fr:e$bly' grated Parm_igiano' ..Reggi~n))
2. Tbs.,':ehopped 2 t5p'. ba]sam~(::vineaar; more tiD ,taste

according to :p,aokage direotions untiilr ft'$' barely 1:e,~de,r., Reserve .abcut '/2 cup ot the pasta.water and then drain

Heat the 'oven 1'025 OClf; Heat
the oil an-d ,gad i'e;-ijn a 10-inch heavy-d u'1y skillet QJ.referably .oast-jro n)o ver mad iu nil - h [g h 'h:;i3atuntil the g~rlicstarts slzzle steadily and .browns in places, about 2 minutes.Ad9 the.spinach, sprinkle-with V4 tsp.ea:Gh's~altan'C1 pepper, a~ryd .ceok, tossinq until' just wilted, about ,2 minutes.
Transter

th"e p~st.a well. Reb..iri'lthe' pasta to Its pot ana add
1jQ cup qf the parmlqiarro, the zuoehini mixture.Jhe balsarnic vlnegali~a.ndl:;;4 cup of

to...

browns. and the cheese starts tomelt o-ut the sides, about 2, minutes. Transfer to .. _. a baking' sheet-and keep warm lnthe oven. Cook the remaini'n,g sandwiches in the same manner, Cut the sandwiches in wed:ges and SEftV~.
-"

"'.

.

B'rinu
cetta

a ~~r.'g~pot

J.ofwellskillet

salted water to'a boil.
M:eanwhi le, oeok thepan-

the pasta water, Cook, stirOV8T

rn a l2-in ch

Tfp. You can
IOlAf fhtme,

ander,

Let

ihe,spinach

to a col-,

ccola couple of

also cook these sa ndwiehes on a panini, press or over a ve'ry

medium heat until gOllden! .4 to 6 minutes, U ~in'g,a slotted spoon, transfer thepancetta

ring, overmedium-hiqh heat, ~nm the pasta is t$ndeJ'and has picked up the flavors. of
the sauce, about 1 minute, Add more of the pasta water' if the mixture bec:o.mes' dry. Siir'~n'th,e panoetta and :8'63-

to a. small paper-towel-lined into a small dish and measure 1 Tbs. "of ~ bac k iMt'O.' the pan t (if there's not enough, add olive, crveqetable 0]111:0 make

plate, Pour 'the pancetta fail

minutes, discard the 'gairlh;;" and gerltly squeeze out the €)<cess' ~jqu.id'frGlm the-spinach. I n a rned IIJm It toss

'On a

cO'IJered

gas lor cha reoal grin.

son to taste.with more viin'" e'gar~ salt, .and pepper. Serve sprinkled with the' remaining
if4,cup parmiglano

bovv

up ,th-8 a iffeirence)'.

,

o

the spl nach with thetcntina,

Photcs: Scott PhilliPs

o

Chicken Piccata
Serves four,
,8 boniel:e$s~ ,sk~nles-s, thin"

cut (114 fQ 112-in c'1l thJcikJ chicken breast cutlets." .(a,bout fVil'lb.)
Kosh,e:r salt and fresh,l:y

j ustcooked through, '1 to 3 minutes per side. Sh:ir.1:gle' the chicken on a.platter and
tent with foil, Repeat with
the' remai.n~flg GhiiCkelil'add-

Grilled Shrimo & Calamari Salad with Arugula '& Orange Vinaigrette
S errs.$' io u t:
,. m,ed~umolrange 114 ,C,liI!P phi5,2·Tbs. extra2-tsp. chopped fr,esh thYm.,e 2 tsp, white~wine vlneg'ar' Kosher saU and·fireshlv

o

gro,und bl_B'ck pe'p'p¢r, 2 fO"3, Tibs,. extrs'!'virgin .:oUve oU; more as needed

3, Tb$. t,ap'ers, r'~nse'd::alrid
ch.opped 2 mediumi cl10ves garlic,

betweerrbatches if-the pan seems dry. Reduce the heat to m'edii~lm ~r;d add Vth8'rC8!pers~ ga:i~iGI and toe re:main'ing

ing another tablespcon of.eil

virgin

OnV9'

on

thyme, 1,%2 Isp, salt, and' ls,p. pepper. Tbread the shrim p on 3 or 4 metal skewers, Gr:ill the shrimp-and p,e;p~' pera (skin side up)! covered, untl I they. have go od 'grill
marks; 2 to 3 minutes. flip both and continue to grill urrtil the, shrimp are just firm and opaque, sbeut :2, minutes mar-H. MOVB t'he shrimp 10 S! dean plate and let the ,Peppers continue to conk uritil they"te:,son and the a,kill is charred, a,bou~ 5 minutes

v~

3Acup

Ihinlysllced

lower"salt c:hlcken brQlh

1 Tbs, oilto the 'pan. Cook! 'stirring" ui1ti11he, garlic softt
ens 'and becomes frag rant, about 1 'minute ..Add the

·gr,a:urid blac:k,'pep.p,er 1A:llb,,,,(4to' 6) ele:a:ned calamari bod'ies (:n ,tel';ltade~), 0 rinsed an d pajted dry 1.6jumbo shrii.;mp (21 tO~5 p,ef ,'b.), peeled, devein:ed,

21b;s~fresh lemenIulce; m or~ as ·n,e,etJ.ed

'% c!UJN:ll1o:ppe:d, fresh tj at-l eaf pa r51ey
1 Tbs. unsalted butter

juice, ~a~se;'lhehs:atto highn .and cook, stkri-ntg, until the swirll 'in half ',of-th,e parsl!ey and the butter-and season with mere lemon jllic,e,,~salt!;'.a.nd
,p'epp~r"to taste, Drizzle-the sauce over the chicken breasts, sprinkle. with Hie: rernaininq psrsl:ey, and s,erv~ Imm~diat~l:y. mixture reduces, byabouthalf a. to 4 minutes. Off the heat,

c!hick'e:n broth and lemon

,rinseid" an~ patt~d dry
1 red bell p'ep'per; q'I;J,~utered ],~ng'tl1i.wis.e' 30d core~ .

1 medtum fenrU3:1. 'bulb (abo,ut, 1 'I b.];, tr. nuried ~qua rtered" cored, and 1:hin Iy sli ced
erossw!ise ' 5, oz. baby arugu'a -(about

more. MI,eaf!wh~le,,gwnl, 'the ca:iamad Li~1t.~'li barely cooked through, aboutt minuteper

Beason thech lcken with 1 tsp, salt-and V2 tsp, pep;~ per, Heat 1 Tbs, of the oil in

5 ~ups) Prepare a-med iUlYl'",hiigh9.as or charcoal gdll fire. Filh'e,ly grate 1 tsp, of

a f2~i'~ch !leavy-ddty skilletover rnsd ~um-hi9hheat,

side. When the.calamari and peppers are done, move them to the-plate with the-shrtmp, Cut the-calamari into quarten; lerig:~hwrrse and remove 1he s hd-mp from th Elj skewe rs,

When hot, add as-many

cutlets as· will fain a single and cook untll ligh~!y browned on both sides :!ind

layer

from- the orang~ 'and 'then .squ€l!ez~ V~,cup.juice ..'1'1a .sma.1I bowl, whisk the juice and zest w il h 1/4 C'U P 'of ihe oil, '1,·ts'p;ofthe thymel the v'in's-gflr; 1j2 'tap. .salt, 'and V4 tsp, pepper, UsIll'lg'.a"sharp pai.ri'ngknii'fe,.cut open the calamari Bodies lenqthwise arid lig,lltly

zest

Pe~J and thinly

slice

in-a red

peppers, In a larqe.bowl, tess
ih~ fennel and-aruqula with Ilalf ofthe vinaigrette. Season to taste, with salt and' 'pepper . Dist:ribut~, the gr'9iG'nS 'on 4 plates and top with the shrimp; calaman, and r'ad peppers. Drizzle with sorne:

score both: s.Lges: in a 'Gio:ss-

'pf the, remain i'ng, 'vin'a.igletfe and serve.

~edi~m bowl with the

hatch. pattern" Put

them

rrr a'

and Ted'pepper'a,nd the' remaining 2 Tea. ell, Itsp. .www.fin.soook]ng.com

shrimp toss with

Tip:

If you don't like

celernarl, you can substitute extra shrimp.

o

Orecchiette with Fennel, Sausage & Tomatoes
Serve,s~tour:
Kosher sal~t· "3 Tbs. ex.ilrs"'vir'gin oUve oil 3/4J:b. s,wset It,analn saU$age, c,aI5'~ri'grein,o,ved l' large ferlu'IIel. bulb ,(abolLlt 1Yoilb.), qUlute;ted, cored,

Grilled' Prosciutto-Wrapped 'Chicken Stuffed with Fresh Mozzarella & Basil
and

1,112 Tbs. oil, the fennel,

Serves' Iour.
'4 med'hlm

1 tsp, salt. Cook, stirring,
untilthefertnel softens and browns I i'ghUy, about

boneless,~ skin~ess

each breast 10 hold It closed and then brush liglhtly on both

6 minutes, IR.a·ise:the heat to h.i'g,hradd ths wine, and cook, scraping the bottom of the,
pan to lioosen any browned bits, .untiill'aliiTlIOs·'I: evaporated, 1 to 2 minutes.
Add the sausage, tomatoes, haif of ~he basil, ttH;~' red pepper flakes, sind 1/2 tsp,

an,d fin~I'v'clhoppE;!d 314,cup dry white wine
·2 'cUIIPS 'fre'.5h (Of' canned)

. seeded d~'ced lo'ma'toesJ
dr'a:i:oed .f·:using ;canned 12 basU II aves;. to~n into e small pieces Vii to 't4, tsp., crU$hed red pepper flak'es. Fres,hly groumiblack pepper '~/4lb •.dril:ed Qre,cehiet~e, 1h cu p i1:r'es Iy ,greted h

chicke n ·bre~$t.hal'v,e,s' (abc:llf 1-1hIb~) Kosher sal.t and fresJ,ly gro'u nd pi ack :pe,pper 12larg~ ba5illllea:v;e'~ V4 lib. 'fr'esh mlozzareUa" thi nIy sillced 4 t:hinsn~,esp,roscluttol (pr,e:f,era bill' import,ed)o lTbs. extr:~-vft..H' (div.ie~ ll o

'sides with the .el.liv.e oil. Reduce the. heat on the
gas qrill to medium, Grill the chi eken breasts, covered,

untilthey are weill marked, about -4 minutes, Hip and cook, turning eve.ry few,
minutes, until.tha chicken is 'just firm to thetouch and an ~nstant-re'ad thermometer

o
.

each salt and pepper: Lower ·th~ h'e,aJ:~o medium, and, <cook, s.tirring occa.s.i91l81I!y~
until the tomatoes break 'down, 6 to 10 minutes. Msanwhile, cook theorecchlette in- the bou'lihg water, shrring frequently until

Prepare a med ium charcoal 'fire or light. a g8s grW to: ma, d;rum

lnserted into' the center of
the qr,ep's1r,egist~rs16'Q~F; 10 'to 12 minutes.more. lei

h Fllg···.
I!..'

M~aniw.h i le'r,prepare the
chicken breasts. Cut all the

.cnolfor a couple of minutes
and then serve.

th rouqh

P~iorinQ' Romiul,a .B.r:i'rrg ',a larg'e: pot of waHl .. .salted water to at boil. Heal 1 V2 Tbs, of the-oil .in a 1Q-fcnchstraight:-sided
saute: pan evermedium-b igh ,h,eat U I1t11 :sh~mmerlng hot, "

each one horizontally almost

wa.y through and open

N ate:

Make sure your

Just tender, aboutti

minutee, the cook-

Reserve 1/Ii

QU p' o,:f

'lng, waterand drai n 'weilL.
Return the' pasta- to.·1he. pot,

·it"'llike·a, book, Sprinkle the chicken all over wi·th 112 tsp, each salt and pe'pper. Layer the basil and mozzsrella e'venly On half of each-breast
and 'then ·fo·ldit c~os'9d:'Wrap a. slice-of proselutto around

prosciutto pieces are [eng and 'fut! enough to

~IJrap aU the way around the chicken breasts •

Add the .sausa:g.e~and cook,

breaki Iflg It ~p with -a. metal 'spoon! until brownedand :o()Qk~'d'1htQu'gh" ~bQ.tJUJ rnin.utes, Transferthe'aausaqe to a paper-towel-l ined plate ana. pour off and d iscard a.ny fat

add the .sauce, .and cook over madill m..high ~Bat, strrrir:lg,
for 1 minute so t"i:,e 'saUG:8 seems dry; add e1noLJghcoQI(ing water to moisten lit to-your

and pasta meld, If Ute pasta

left i"nthe pan. Set :ihe: pan over nie-d,ium heat a:m:tadd th~ r.·e"rr'l'ail1ing

liking. S"tir in haM ofthe pecorino, season with salt

and pepper

[(;:I

taste, and

serve sprinkled wit.h the rernaining pecorino and basil.

tony Rose:nfel~iis a eontribu#ng; editor ,to Fine Cooking, He istl;,e- autbor of I5Q Things to Make with Roast Chicken. •

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