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

Off The Shelf: May Magazines

Bon Appetit — This month’s issue is labled the “travel issue” and contains a collection of recipes from Italy, Spain, France, Belgium, and the United Kingdom. Each collection is lengthy, filled with beautiful photos and art, as well as stories and recipes. There is also a feature devoted to carrots, which, apparently, are in season just now.

I tried the Chicken with Tarragon for a Sunday dinner and it came out very well. I was skeptical of taking time to roast garlic in a pan, but it was quick and easy and worked well. We paired the chicken with the green rice and cucumber salad (also included in this post) and together it was a scrumptious meal. We ended it with the Strawberry and Rhubarb Crumble from Monday’s post.

CHICKEN WITH TARRAGON AND QUICK-ROASTED GARLIC
(Bon Appetit May 2010)
Print this recipe

3 large unpeeled garlic cloves
4 small skinless boneless chicken breast halves or cutlets
2 Tbsp. butter
1/2 cup dry white wine
1/2 cup low-salt chicken broth
1 Tbsp. chopped fresh tarragon
2 Tbsp. heavy whipping cream

Heat small nonstick skillet over medium heat. Add garlic; cover and cook until browned in spots and tender when pierced, turning occasionally, 9 to 10 minutes. Transfer to work surface to cool.

Meanwhile, sprinkle chicken with salt and pepper. Melt butter in large nonstick skillet over medium-high heat. Add chicken and cook until browned and cooked through, 3 to 4 minutes per side. Transfer chicken to plate (do not clean skillet).

Peel garlic. Add garlic and wine to same skillet; cook until reduced by about half, mashing garlic finely with fork, about 1 minute. Add broth and tarragon; simmer until liquid is reduced by about half, 1 to 2 minutes. Add cream and simmer to sauce consistency, about 1 minute. Return chicken to skillet with any accumulated juices. Simmer to heat through, turning occasionally, 1 to 2 minutes. Transfer chicken to plate; spoon sauce over.

Serves 4.

Everyday Food — of interest in this issue is a feature on raspberries (apparently these are in season too? Perhaps at the grocery store, certainly not in my backyard) with some amazing-looking recipes included. Another feature tells what to do with jarred, roasted peppers. The Breakfast for Dinner feature dishes up some very tempting meals that look easy and delicious. As always, there are a number of great, everyday meals, side dishes and desserts included as well.

I made the Green Rice and the Cucumber and Snap Pea Salad. Both were easy to make and turned out well. The salad was so fresh and delightful that we’ll be having it again soon. Honestly, I couldn’t stop eating it. A perfect salad for spring!

GREEN RICE
(Everyday Food May 2010)
Print this recipe

1 cup packed fresh cilantro
1/2 cup packed fresh parsley leaves
1/4 white onion, chopped
1 garlic clove, minced
1 3/4 cups water
salt and pepper
1 Tbsp. olive oil
1 cup long-grain white rice
1 Tbsp. fresh lime juice

In a blender, combine cilantro, parsley, onion, garlic, water, salt and pepper. Blend until smooth.

In a medium saucepan, heat oil over medium-high heat. Add rice and stir to coat. Add herb mixture and bring to a boil. Reduce to a simmer, cover and cook until water is absorbed, about 15 minutes. Remove pan from heat and let sit, covered, 5 minutes. Add lime juice and fluff with a fork. Serve rice with lime wedges if desired.

Serves 4.

CUCUMBER AND SNAP PEA SALAD WITH MINT
(Everyday Food May 2010)
Print this recipe

1 Tbsp. olive oil
2 tsp. white-wine vinegar
1 Tbsp. Dijon mustard
salt & pepper
2 large cucumbers, peeled and thinly sliced
1 pound snap peas, trimmed and sliced on the diagonal in 1/2-inch pieces
3/4 cup fresh mint, torn

In a large bowl, whisk together olive oil, vinegar, and mustard. Season with salt and pepper. Add cucumbers and peas. Toss to combine. Stir in mint just before serving.

Serves 4.

Everyday with Rachael Ray — Once again I am keenly aware that many magazines don’t follow seasonal eating very closely. While this magazine does include a number of seasonal-appropriate recipes (like Asparagus, Ham and Egg Pasta, and Rhubarb Fool), I question the appeal of recipes such as Potato-Leek soup, Chili, and Spaghetti Squash for this spring season. I felt this issue belonged more in fall.

However, there is a large section devoted to parties and weddings, which was fun to look through and might be beneficial if you are looking for ideas along those lines.

I tried the Gemelli with Fennel and Hot Sausage and it was an easy and delicious weeknight meal that is worth repeating.

GEMELLI WITH FENNEL AND HOT SAUSAGE
(Everyday with Rachael Ray, May 2010)
Print this recipe

3/4 pound hot Italian sausage links, cut into 1/2-inch pieces (I used mild)
1 large bulb fennel, cut into strips
1 large onion, sliced
3 carrots, sliced on an angle
2 Tbsp. olive oil
salt & pepper
1 pound gemelli pasta (I used penne)
1/4 cup chopped flat parsley

Preheat oven to 425F. On a baking sheet, toss the sausage, fennel, onion and carrots with the olive oil; season with salt and pepper. Bake until the vegetables are tender, about 30 minutes.

Meanwhile, in a large pot of boiling, salted water, cook the pasta until al dente; drain, reserving 1/3 cup of the pasta cooking water. Transfer the pasta to a large bowl.

Add the sausage -vegetable mixture to the pasta. Add the reserved pasta cooking water to the baking sheet, scraping up any browned bits; transfer to the pasta mixture. Toss in the parsley; season with salt and pepper.

NOTE: My kids liked this with grated cheese sprinkled on top.

Serves 4.

Cooking Light — While I didn’t get any recipes made from Cooking Light this month, I did bookmark a number of recipes that looked appealing. This issue includes an article on sandwiches, healthy eating while in the DC area, and a great round-up of seasonal recipes in the Dinner Tonight feature.

If you are into homemade ice-cream, you may want to check out their cooking class article on light ice-cream. There is also an article on smoothies.

The longest feature is devoted to pizza, with recipe after recipe of delicious and ingenious combinations for this favorite American food.

Other articles include: Haitian-American food, simple spring recipes, spring risottos, and budget cooking.

If you want a magazine that says SPRING!, this is probably the one for you.