Off the Shelf: October Magazines

The weather is cooling and filling the house with good smells is one of the best activities! Our October magazines arrived and fall is officially ushered in – at least in our kitchens. We talked about magazines we would review and we have chosen four but the reality is – you can’t go wrong with any of the fall magazines. I have Bon Apetit and Cooking Light in my menu plan ideas with several recipes marked. All of the magazines have wonderful, seasonal recipes and there is a good chance you will see a few more recipes featured here during October and November.

Everyday with Rachael Ray (Alaina) – This magazine has a great variety of recipes. It was such a tough choice of what to make. The Pear & Goat Cheese Crostini, Spiced Squash with Browned Butter Glaze, Maple-Walnut Chicken Thighs & Cheddar-Apple Rice, and Apple Tart Tatin were all tempting. I think I’m just ready for the fall fruits and vegetables!

Mini Meatloaves Smothered with Onions finally made the cut and they were delicious. The combination of beef, dates, bacon, and onions with worcestshire sauce and balsamic vinegar made for flavorful and moist meatloaves.

MINI MEATLOAVES SMOTHERED with ONIONS
(Everyday with Rachael Ray, October 2010)
Print This Recipe

1/2 cup pitted dried dates, chopped
1/2 cup breadcrumbs
1 1/3 pounds ground beef
3 onions, 2 thinly sliced and 1 finely chopped
3 slices cooked bacon, chopped
1 egg, lightly beaten
1 tablespoon Worcestershire sauce
1 tablespoon balsamic vinegar
Salt and pepper
4 tablespoons butter, melted

Position racks in the top and bottom thirds of the oven and preheat to 375°. In a bowl, combine the dates and breadcrumbs, working the mixture through your fingers to separate. Mix in the beef. Mix in the chopped onion, bacon, egg, worcestershire and vinegar; season with salt and pepper. Divide into 4 mounds and, on a baking sheet, shape into loaves. Place on the upper rack and bake for 45 minutes.

Meanwhile, on another baking sheet, toss the sliced onions with the butter and season with salt; spread out evenly. Bake on the lower rack, stirring occasionally, until golden, about 30 minutes. Serve the meatloaves with the onions.

Food Network Magazine (Alaina) – I love this edition of Food Network. The recipes all look wonderful and again it was such a hard decision. How can you go wrong with a pull-out full of 50 delicious Panini ideas?! And the use of fall ingredients is impressive.

I’m still planning to make the Pumpkin Waffles with Trail Mix Topping and the Slow-Cooker Squash Stew and perhaps a few more!  The Caramel Apple Cake, Pumpkin Pie Parfaits, Honey-Mustard Chicken & Apples, and Portabella Fries all sound so good.

After many requests for more side dish recipes, I decided to try a couple of the recipes included in this magazine. So, we enjoyed Sweet Potato Mash and Sesame Broccoli. We really liked both dishes.

SWEET POTATO MASH
(Food Network, October 2010)
Print This Recipe

Pierce 4 sweet potatoes with a fork; microwave 8 minutes. Scoop the flesh into a bowl, then mash. Brown 3 tablespoons butter in a skillet, then add 8 sage leaves and fry until crisp; transfer to a plate. Cook 4 chopped scallions with salt and pepper in the browned butter. Drizzle over the sweet potatoes; top with the sage.


SESAME BROCCOLI
(Food Network Magazine, October 2010)
Print This Recipe

Cook 1 bunch broccoli spears in a steamer set over simmering water, 10 minutes. Pulse a 1-inch piece peeled ginger, 1 garlic clove, 2 tablespoons each water and sesame oil, 1 tablespoon rice vinegar, and a pinch each of sugar and salt in a mini food processor. Drizzle over the broccoli and sprinkle with toasted sesame seeds.

Midwest Living (Heather) — Although Midwest Living is not technically a food magazine, the Sept/Oct issue included a huge spread focused on cranberries. The article was so beautiful and inspiring that I felt it was worth mentioning here.

The cranberry article included things such as cranberry scones, cranberry layer cake, and cranberry apple sweet potatoes. I chose to try the Crimson Slaw and it was delicious. The color, taste, and texture were right on and paired perfectly with my baked ham, roasted sweet potatoes, and steamed green beans.

CRIMSON SLAW
(Sept/Oct Midwest Living 2010)
Print this recipe

1/3 cup olive oil
2 Tbsp. sugar
2 Tbsp. red wine vinegar
2 Tbsp. dry red wine (optional — but added a great depth)
1 tsp. salt
1/2 tsp. ground black pepper
1/4 tsp. dry mustard
4 cups shredded red cabbage (1/2 of a medium head)
1  6-ounce package dried cranberries (I used half this amount)
1/4 to 1/2 of a medium red onion, thinly sliced

For vinaigrette: in screw-top jar, combine oil, sugar, vinegar, wine (if you like), salt, pepper, and mustard. Cover and shake well.

In a large bowl, toss together cabbage, cranberries and onion. Pour the vinaigrette over cabbage mixture; toss gently to coat. Cover and chill for 2 to 24 hours. (I had to serve it immediately and it was great.)

Serves 6.

Victoria (Heather) — Victoria has always been my favorite magazine. The beauty and romance of its pages capture my heart. I enjoyed flipping through this magazine while on our recent “staycation”. Since I am a devoted Anglophile (more precisely a UK-phile), I particularly enjoyed this issue.

Page 38 contains a beautiful photo of an amazing cake: who knew it was gluten-free?! I had to make it. The result was beautiful, but strangely tinny. After some reflection I realized the recipe had been altered in translation and the “tablespoons” should be read as “teaspoons”, especially where baking powder is concerned!!! So, if you’re going to make this cake, be sure to follow the recipe below, or remember the proper translation when you read the magazine!

APPLE AND CINNAMON CAKE
(Victoria Magazine, Sept/Oct 2010)
Print this recipe

1 1/2 cups butter, softened (margarine can be used if you can’t use butter)
1 1/2 cups confectioner’s sugar, sifted
1 1/2 cups all-purpose, gluten-free flour (I used Bob’s Red Mill with great results)
4 tsp. gluten-free baking powder
2 tsp. xanthan gum
2 tsp. ground cinnamon
6 large eggs
4 apples, peeled and coarsely grated

garnish: 1/4 cup walnuts, toasted and roughly chopped; 1/4 cup dried cranberries

Preheat oven to 325F. Grease and line two 9-inch cake pans.

Using a stand mixer fitted with a paddle attachment at medium-high speed, beat together butter and sugar until smooth.

In a medium bowl, sift together flour, baking powder, xanthan gum, and cinnamon. Add to butter mixture, and mix at low speed until combined and smooth.

In a medium bowl, combine eggs and grated apple; fold into butter mixture.

Divide batter between prepared pan, and bake for 40 minutes, or until wooden pick inserted near the center comes out clean.

Cool cakes in pans for 15 minutes. Transfer cakes to a wire rack to cool completely.

To assemble cake, place one cake layer on plate and spread half of the icing over top; top with second cake layer, and spread remaining icing over top. Garnish with walnuts and dried cranberries, if desired.

ICING
(Heather’s Recipe)

8 oz. cream cheese, softened
1/2 cup confectioner’s sugar
1/2 tsp. vanilla
2 cups heavy whipping cream

Place all ingredients in the bowl of a mixer and whip (slowly at first) until cheese is thoroughly mixed in and mixture has thickened.

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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!