Off the Shelf: June Magazine Reviews

Food Network Magazine (Stephanie): This issue is filled with an abundance of summery recipe goodness. Beverages, hotdogs toppings, condiments, desserts, grilling ideas. Some recipes that look particularly appealing to me are Chinese Beef and Broccoli, Cold Peanut Soba Noodles with Chicken, Warm Pasta-Bean Salad, Buttermilk-Pecan Ice Cream, Salted Caramel Milkshakes, and Fresh Peach Cake.

I made the Almost Famous Corn Salsa recipe. This is a copy-cat recipe for the Chipotle Restaurant’s Roasted Corn Salsa. We’re big fans of Chipotle around here, so the other night when I was making soft tacos, I mixed up this salsa to top them. It was tasty and a great addition to our tacos.

ALMOST FAMOUS CORN SALSA
(from Food Network Magazine, June 2011)
Print This Recipe

1/2 small poblano chile pepper, seeded
3 teaspoons olive oil
Kosher salt
1 cup fresh corn kernals or frozen corn, thawed
1 jalapeno pepper, seeded and chopped
2 Tablespoons fresh cilantro, chopped
2 Tablespoons red onion, chopped
2 Tablespoons fresh lime juice
1/2 teaspoon sugar

Preheat grill to medium high. Brush the poblano pepper with 1 teaspoon olive oil and grill, skin-side down, until charred, but still firm. About 5 minutes. Cool slightly; peel and finely chop.

If using fresh corn, bring a small pot of salted water to a boil. Add the corn and cook until tender, 2-3 minutes; drain.

Mix the corn (if using frozen, add it here), poblano, jalapeno, cilantro, and red onion in a bowl. Stir in the remaining 2 teaspoons olive oil, lime juice, sugar, and 1/2 teaspoon salt.

COOKING LIGHT (Stephanie): I was pleased with all the seasonal, delicious sounding recipes featured in this issue, as well–Curry Chicken Wraps with Nectarine Chutney, White Bean and Sage Pita Burgers, Grilled Apricot Halves, Curried Potato Salad, Pina Colada Sorbet, Cherry-Almond Crisp, and Rich Chocolate Pudding Pie.

I chose the Mango-Coconut Sherbet recipe. I love using my ice cream maker and I like coconut milk ice cream. My one drawback is that I’m not terribly fond of mangoes. However, they were on sale for a $1 last week, so I figured it was frugal enough experiment. The sherbet turned out great, but the mango flavor was just too strong for me. So, if you like mangoes, you are sure to like this recipe. It’s super easy and the toasted coconut on top makes this dessert look fancy. I plan to experiment with other fruits to replace the mango, because I really liked this recipe.

MANGO-COCONUT SHERBET
(from Cooking Light, June 2011)
Print This Recipe

2 cups cubed peeled ripe mango
3/4 cup granulated sugar
1 tablespoon fresh lime juice
1 (13.5-ounce) can light coconut milk
1/4 cup unsweetened flaked coconut, toasted

Combine cubed mango, sugar, 1 tablespoon lime juice, and coconut milk in a blender; process until mixture is smooth, scraping sides as necessary. Pour mixture into the freezer can of an ice-cream freezer, and freeze according to manufacturer’s instructions to soft-serve consistency. Spoon sherbet into a freezer-safe container; cover and freeze 2 hours or until firm. Before serving, sprinkle each dish with coconut.

BON APPETIT (Alaina) – This issue has some wonderful, seasonal recipes and an interesting article about Gwyneth Paltrow – by the way, is there anything she doesn’t do? There are some great looking recipes for crostinis and salads and strawberries. As always, the pictures are tempting and I have yet to have a recipe not turn out from Bon Appetit. You can’t go wrong with any of their tantalizing recipes.

I especially loved the section on lettuce, cherry, and chicken. It was from there that I found the recipe I wanted to try – Cherry Clafouti. Cherries are practically my favorite fruit and since I happened to have some, I couldn’t resist. This was delicious. Not too sweet and so pretty!

CHERRY CLAFOUTI
(from Bon Appétit, June 2011)
Print This Recipe

1 pound fresh cherries, stemmed and pitted, or frozen pitted cherries, thawed, drained
1 cup whole milk
1/4 cup heavy whipping cream
4 large eggs
1/2 cup all-purpose flour
1/2 cup sugar
3/4 teaspoon finely grated lemon zest
3/4 teaspoon vanilla extract
1/2 teaspoon kosher salt
Powdered sugar
10″ springform cake pan or eight 2/3- or 3/4-cup ramekins or custard cups

Preheat oven to 375°. Butter cake pan or ramekins. Arrange cherries in a single layer in pan.

Combine milk and cream in a small saucepan; bring just to a simmer over medium heat. Set aside. Combine eggs, flour, sugar, lemon zest, vanilla, and salt in a medium bowl; whisk to blend. Gradually whisk in hot milk mixture; whisk until custard is smooth. Pour custard evenly over cherries in pan. If necessary, gently shake pan to allow custard to settle.

Bake clafouti until custard is set and top is golden brown, about 30 minutes for ramekins and 45-55 minutes for cake pan. Let cool 3 minutes, then run a knife around pan sides to loosen clafouti (if using a cake pan). Dust top with powdered sugar; cut into wedges and serve.

EVERYDAY WITH RACHAEL RAY (Alaina) – It’s been awhile since I have really liked an issue of this magazine but the June issue was great. There were so many interesting recipes and photos – just look at the cover!
 
There are many different burgers and sandwiches, popsicles, and many salads and sides. The Crispy Cheese w/Strawberry Salad, Antipasti Bowl, Thai Style Chicken w/Basil & Pineapple, Lemon-Scented Carbonara, and the Chocolate-Dipped Strawberry Ice Pops are just a few of the delicious recipes! I decided to try one of the more unusual looking recipes – Spicy Cucumber & Blueberry Salad. It was suprisingly refreshing and delicious. The flavors really worked together!
 
 
SPICY CUCUMBER & BLUEBERRY SALAD
(from Everyday with Rachael Ray, June/July 2011)
Print This Recipe 

2 lbs. english cucumbers, halved lengthwise
Salt
1 large jalapeño chile, seeds and ribs discarded, finely chopped
4 tsp. fresh lime juice
1 clove garlic, finely chopped
1/4 tsp. ground cumin
1/4 cup EVOO
1 1/2 pt. blueberries
1 cup cilantro leaves

Using a hand held slicer, slice the cucumbers into half-moons about 1/8 inch thick; season with salt.

In a large bowl, combine the jalapeño, lime juice, garlic and cumin; whisk in the EVOO. Add the cucumbers, blueberries and cilantro and toss to coat.

Advertisements

My Kitchen View

We have just finished celebrating the fourth of July! My family and I have enjoyed a carnival with heavy, indulgent fair food (cotton candy, lemon shake-up, fried potatoes, and corn dipped in way-to-much-butter – shared between the five of us), a symphony that we brought our own picnic to (bbq pork sandwiches, pasta salad, fruit skewers, jello stars, chips & cookies),  a baby shower for a friend, a parade, a graduation open house, an evening of games and fireworks with neighbors, and finally a bbq with some family and a few friends at our house yesterday! It’s been a very full and very delightful few days. As I write this, the kids are settled into bed and probably won’t know what hit them when our normal schedule goes back into effect. 🙂 But this is what makes summer so delightful and fun.

It was so much fun to host the bbq. We’ve had enough going on that I’ve really missed entertaining lately. Our menu consisted of:

– Black Bean, Avacado Salsa & Tortilla chips (as an appetizer)
– Brats & Hotdogs (with an assortment of toppings)
– Baked Beans
– Savoy, Lime & Cilantro Coleslaw (recipe below)
– Bowtie Pasta Salad
– Blueberry Mixed Green Salad
– Salt & Vinegar Chips
(a personal favorite)
– Watermelon
– Brownies
– Lemon Bars
– Rice Krispie Treats
– Blueberry Cobbler
– and finally…Homemade Vanilla Bean Ice cream

Everyone pitched in and the food was wonderful! Really, just delicious. I love sharing food – I think it’s alot of what cooking is all about for me…creating tasty food and enjoying it with others. (Happy Sigh!)

Anyway, I’m giving you a preview of our post for tomorrow! I made two recipe from the July issue of Food Network Magazine and decided to share one of them today. This slaw was so good! I decided I absolutely had to try it when I noticed that an almost identical recipe appeared in the July issue of Bon Apetit. So interesting that they feature the same slaw and now I know why – it’s different and unique, very pretty, and completely delicious!

SAVOY, LIME & CILANTRO COLESLAW
(Food Network Magazine, July 2010)
Print This Recipe
 
1 head Savoy cabbage (I used napa)
4 scallions
1/2 bunch fresh cilantro, torn
1/2 cup sour cream
1/2 cup mayonnaise
1 1/2 tablespoons sugar
2 limes
Kosher salt and freshly ground pepper

Shave the cabbage with a sharp knife or mandoline so you have thin ribbons. Cut the scallions long and on the bias so you have pieces similar in shape to the cabbage. Toss the cabbage, scallions and cilantro in a large salad bowl.

Make the dressing by combining the sour cream, mayonnaise, sugar and the zest of the limes in a medium bowl. Season with salt and pepper and finish with the juice of the limes. Pour the dressing over the cabbage mixture and toss to combine.

Hope you had a wonderful weekend! 

Market Fresh: Sweet Corn

Ah, corn. Doesn’t it make you think of summer?!! My parents always thought it was the sweet corn on Long Island that was the best. No matter where we got it, it certainly seemed better when bought from a stand by the side of a hot, dusty road.

My favorite corn memories are from my teenage years when an older friend would invite me to lunch with him and his wife. His first question always was, “How many ears can you eat today?” I think my record was five. We always ate the corn with plenty of salt, pepper and butter (which this friend mixed together on the side of his plate first) and accompanied by a huge cantaloupe, a plate of sliced tomatoes, and another plate of sliced cucumbers soaked in vinegar. It couldn’t have been more simple, nor more delicious.

This recipe for Mexican-Style Corn on the Cob is bursting with summer flavor. It is super easy and looks beautiful.

MEXICAN-STYLE CORN ON THE COB
(William-Sonoma Comfort Food)
Print this recipe

1/2 cup butter at room temperature
2 Tbsp. minced fresh cilantro
zest of 1 lime
1 Tbsp. fresh lime juice

6 ears fresh corn

pure ancho chile powder or other chile powder for serving (optional)

kosher salt

Using a rubber spatula, in a small bowl, mash together the butter, cilantro, lime zest and juice. (Note: I could not get the lime juice to incorporate into the butter so would leave it out next time.) Cover butter and let stand while you prepare the corn. (The butter can be prepared, covered, and refrigerated for up to 2 days. Bring to room temperature before serving.)

Remove the husks and silk from the ears of corn. Bring a large pot of water to boil over high heat. Add the corn and cook until the kernels are tender-crisp, about 5 minutes. Drain well and transfer to a serving platter.

Serve the corn piping hot, with the cilantro-lime butter, chile powder, and salt on the side for diners to add as they like.

Serve 6.

Creamed corn is absolutely delicious made from fresh corn. A friend made some for us after the birth of one of our children and I couldn’t believe she had gone through the trouble of making it from fresh corn. But, after tasting it, I also couldn’t believe how good the corn was and decided any effort was worth the results.

This dish would be better made with fresh corn that has very tiny kernels. The corn I used had large, salt and pepper-type, kernels and I felt it was just a bit tougher than it should have been.

CREAMED CORN WITH CHIPOTLE CHILES
(adapted from Williams-Sonoma New Flavors for Vegetables)
Print this recipe

6 ears fresh sweet corn
2 Tbsp. butter
1/2 cup finely diced white onion
2 chipotle chiles in adobo sauce, minced plus 1 tsp. adobo sauce (optional)
1 tsp. dried oregano
1/2 tsp. sugar
sea salt and freshly ground black pepper
3/4 cup heavy cream

Remove the husks and silk from the corn. Using a large, sharp knife, carefully cut the ear in half crosswise. One at a time, stand the halves, flat end down, on a cutting board and cut the kernels from the cob. Transfer the kernels to a bowl. Using the dull edge of a knife, carefully scrape the wet pulp from the corn cobs into the bowl.

In a large saute pan over medium heat, melt the butter. Add the onion and saute until soft and translucent, 5-6 minutes. Add the chipotle chiles, adobo sauce, corn kernels with pulp, oregano, and sugar. Pour in 1/2 cup water and add a generous pinch each of salt and pepper. Bring the mixture to a boil, reduce the heat to low, cover and cook, stirring occasionally, until the corn is tender but still has a bit of crunch, 10 minutes. Uncover and cook until the water evaporates, 2-3 minutes.

Add the cream to the pan, raise the heat to medium-low, and cook until the liquid is thick enough to coat the back of a spoon, 2-3 minutes. Taste and adjust the seasonings.

Transfer the corn to a warmed serving bowl and serve right away.

Serves 4.

Weekend Fare: Black Bean Salad

The recipe I’m sharing today actually came from the April issue of Food Network Magazine. It easy, fresh, and delicious! I had never tried watercress and decided to go ahead and add it as called for in the recipe and it was so good. I will definitely be buying it again.

This would be perfect with grilled chicken or a white fish if you want to dress it up a little. You could also use it as a side dish or as serve it with pita bread, tortilla chips, or crusty bread as a main dish. It’s great for the weekend and once spring hits, I always start craving fresh vegetables and salad!

BLACK BEAN SALAD
(adapted from Food Network Magazine, April 2010)
Print This Recipe

2 garlic clove, minced
1 jalapeno, seeds removed and diced
1 tsp. cumin seed
2 tsp. olive oil
1 – 15 oz. can black beans, rinsed
1 1/2 c. cucumber diced (I like the English ones)
1 1/2 c. grape tomatoes, halved (I used cherry and quartered them)
4 scallions, chopped
1/2 c. cilantro, chopped
Juice of 1 lime
1 bunch watercress (I used mostly the leaves and not much stem)
Salt to taste

Heat garlic cloves, jalapeno and cumin seeds in a skillet with olive oil over low heat, 5 minutes. Toss a can of black beans, diced cucumber, tomatoes, scallions, lime juice and cilantro in a bowl. Add the hot garlic mixture to the beans. Season with salt and toss with watercress. Serves 4-6.

Market Fresh: Carrots

Carrots are often so present in our lives that we forget to take notice of them or use them as the highlight of a meal. Carrots are plentiful at this time of year, having been harvested in the fall and put in cold storage where they keep well through the winter.

There are a multitude of uses for carrots: soups, salads, side-dishes, carrot cake, carrot muffins, carrot souffle, carrot pudding, carrot bread, and as an addition to roasted vegetables, to name a few.

Today I have two recipes for carrots. The first is Carrot & Coriander Soup or perhaps it would be better “Americanized” by the title Carrot & Cilantro Soup. Cilantro, in most of the world, is known as coriander. This soup is a gentle, almost sweet soup, flavored with ground coriander and finished with fresh cilantro/coriander.

CARROT & CORIANDER SOUP
(adapted from a recipe at apotofteaandabiscuit.blogspot.com)

2 Tbsp. canola oil (or other mild oil)
2 medium onions, chopped
2 pounds carrots, peeled and chopped
1-2 tsp. ground coriander (depending on taste)
vegetable stock — enough to cover vegetables
1/2 bunch fresh cilantro, roughly chopped
salt & pepper
cream or sour-cream or creme fraiche for serving

Heat oil in a large soup pot. Add chopped onions and carrots and cook over medium heat until beginning to soften — 4-7 minutes. Stir in the ground coriander and cook for another minute.

Add the vegetable stock, just covering the vegetables. Bring to a boil and simmer until the carrots are tender.

Puree soup in a blender or with a hand blender until smooth. Return to pan, reheat briefly. Add salt and pepper to taste. Stir in the fresh chopped cilantro and serve with a dollop of sour cream, creme fraiche or a bit of heavy cream poured over. Garnish with additional chopped cilantro. Serve with bread and salad.

Serves 6.

This carrot salad is a quick dish I’ve made time and again, especially when I don’t have any fresh greens in the house and need a salad to accompany dinner.

CARROT SALAD
(from Everyday Food magazine)

2 Tbsp. olive oil (I use canola)
1 Tbsp. white-wine vinegar (I use red wine if I don’t have white)
1 tsp. Dijon mustard
1/2 tsp. sugar
salt & pepper
4 medium carrots, coarsely grated
1/3 c. raisins (or less)

In a medium bowl, whisk together oil, vinegar, mustard, and sugar; season with salt and pepper. Add carrots and raisins. Toss to combine.

Serves 4.