It’s so fun browsing the various food magazines we receive in the mail and then deciding which ones will make the cut and what recipes we will try. It gives us a chance to try things maybe we wouldn’t and to enjoy our subscriptions. So here are our picks for this month!
Saveur (Alaina) – This magazine features Greek food which I love! I thoroughly enjoy this publication – it has interesting articles about travel, food, techniques and more. It perhaps does not have as many recipes as some of the more well-known cooking magazines but the recipes they feature are excellent. I like that they choose a theme (or a couple of themes) and include several recipes that tie into that theme.
It was tough choosing the recipe I wanted to try, so I made two. The first I already mentioned a couple of weeks ago – a Greek Salad. The second was this Greek Lasagne. It was wonderful! I’m not generally a big casserole fan but I loved this – it was a little time consuming but so worth it. The flavors and textures worked so well together. It made alot – I served 4 adults and 3 kids and still had half a casserole left which we enjoyed as leftovers. This recipe would be excellent for the occasions that you take a meal to someone.
FOR THE MEAT SAUCE:
1⁄3 cup extra-virgin olive oil
2 green bell peppers, cored, seeded, and minced
2 medium yellow onions, minced
1 lb. ground beef, veal, or pork
3 oz. dry-cured chorizo, minced
2 cups canned crushed tomatoes
1⁄3 cup red wine
1⁄4 tsp. crushed red chile flakes
2 fresh or dried bay leaves
1 2″ cinnamon stick
Kosher salt and freshly ground black pepper, to taste
Freshly grated nutmeg, to taste
FOR THE BÉCHAMEL AND PASTA:
8 tbsp. unsalted butter
1 cups flour
4 cups milk
1 cup grated Parmesan cheese
3 eggs, separated
Kosher salt and freshly ground black pepper, to taste
Freshly grated nutmeg, to taste
1lb. No. 2 Greek macaroni, bucatini, or elbow macaroni
2 tbsp. extra-virgin olive oil
1. Make the meat sauce: Heat oil in a 12″ skillet over medium-high heat. Add peppers and onions and cook, stirring often, until soft, 8–10 minutes. Using a slotted spoon, transfer onion mixture to a plate and set aside. Add ground meat and chorizo to skillet and cook, breaking meat up into tiny pieces, until browned, 6–8 minutes. Add reserved onion mixture, along with tomatoes, wine, chile flakes, bay leaves, and cinnamon and bring to a boil. Reduce heat to medium and cook, stirring often, until sauce thickens, about 15 minutes. Remove sauce from heat, discard bay leaves and cinnamon, and season with salt, pepper, and nutmeg; let cool.
2. Make the béchamel: Heat butter in a 4-qt. saucepan over medium-high heat. Add flour and cook, whisking constantly, until smooth and slightly toasted, 1–2 minutes. Add milk; cook, whisking often, until sauce coats the back of a spoon, 8–10 minutes. Remove from heat, add 3⁄4 cup cheese and egg yolks; season with salt, pepper, and nutmeg. Stir until smooth; set aside.
3. Heat oven to 350°. Bring a large pot of salted water to a boil; add pasta and cook halfway through, about 5 minutes. Meanwhile, whisk egg whites in a large bowl until frothy. Stir in remaining cheese; drain pasta in a colander and then toss with egg white–cheese mixture to coat evenly. Set aside.
4. Grease a deep 9″ x 13″ baking dish with olive oil. Place half the pasta mixture on bottom of dish and cover evenly with meat sauce. Top with remaining pasta mixture. Pour béchamel over pasta, spreading it evenly with a rubber spatula. Bake until the top is golden brown, about 1 hour. Transfer to wire rack; cool 20 minutes before serving.
SERVES 10 – 12
(Alaina) – Yum. That describes this entire issue. I was especially tempted by their many desserts – just look at the cover! Even my 2 year old was taken by this issue and insisted on looking at it several times and pointing out the photos of delicious looking food while saying, “Mmm!”
This is an issue I will hang on to and hopefully make many more of the recipes. I chose to make the Sour Cream Pound Cake w/Lavendar Peaches. Cooking with lavendar is new to me and so I really wanted to give this a try. And the verdict is – go.make.this.recipe. It was so summery and absolutely delicious. Halfway through the recipe as I was making the lavendar simple syrup and I was a little nervous – it smelled so floral. But by the end, with the peaches infused into the syrup, the result was a perfect balance of fruit and floral. And let’s not forget the cake – with vanilla bean and sour cream, it was moist and flavorful. I will definitely cook with lavendar again!
SOUR CREAM POUND CAKE w/LAVENDAR PEACHES
– Bon Appetit, August 2010
Print This Recipe
3/4 c. plus 1 Tb. flour
1/4 c. cornstarch
3/4 tsp. baking powder
1/2 tsp. fine sea salt
3/4 c. sugar
10 Tb. unsalted butter, room temperature
1 vanilla bean, split lengthwise
1 lg. egg
1 lg. egg white
2 tsp. vanilla extract
1/2 c. sour cream
Preheat oven to 325. Butter a metal loaf pan (8 1/2 x 4 1/2 x 2 3/4 inch). Dust pan with flour; tap out excess. Sift 3/4 c. plus 1 Tb. flour, cornstarch, baking powder, and salt into medium bowl. Combined sugar and butter in large bowl; scrape in seeds from vanilla bean (reserve bean for lavender syrup). Using electric mixer, beat sugar mixture until fluffy. Add egg, egg white, and vanilla extract; beat until mixture is pale and thick, about 2 minutes. Beat in sour cream. Add flour mixture; beat just until blended. Spread batter evenly in prepared pan.
Bake cake until tester inserted into center comes out clean, 56-58 minutes. Cool in pan on rack 15 minutes. Turn cake out, then turn top side up. Cool completely. (Can be made 1 day ahead. Wrap in foil and store at room temperature.)
LAVENDER SYRUP & PEACHES
1 1/2 c. sugar
3 Tb. dried lavender blossoms
4 medium firm but ripe peaches, pitted, cut into 3/4-inch wedges
3 Tb. fresh lemon juice
1 c. chilled heavy whipping cream
Combine 2 1/4 c. water, sugar, lavender, and reserved vanilla bean in saucepan. Boil, stirring until sugar dissolves. Remove from heat; cover and let steep 10 minutes. Strain syrup into medium bowl; discard lavender. Pour 2 Tb. lavender syrup into small bowl; reserve for whipped cream. Cover and chill. Return remaining syrup to same saucepan; add peaches and lemon juice and bring to boil. Reduce heat; simmer about 5 minutes. Transfer peaches to bowl. Boil syrup in pan until reduced to 1 c., 12-14 minutes (it took longer for me). Pour over peaches. Chill uncovered 2 hours.
Beat cream and 2 Tb. reserved syrup in medium bowl to soft peaks. Slice cake. Serve with peaches, syrup, and cream.
Cooking Light (Heather): The August edition is a thick, summer issue with plenty of good ideas. We tried the Sweet and Spicy Citrus Tilapia and it was so very good. I don’t cook a lot of fish, but this recipe makes me want to put it on our menu more often. It was easy and delicious and everyone had clean plates.
I also tried their recipe for Quick and Easy Pickles and a huge jar is sitting in my refrigerator right now. It was a great way to use garden surplus (it works for cucumbers and zucchini!).
Summer Squash and Corn Chowder is on my list of things to make — it looks so delicious in the magazine picture and would be a great way to use up extra corn and squash!
The issue is very festive with page after page of summer food. Many of the recipes are a bit more gourmet than I would make, but they are fun to look through and there are a handful of really good and useful recipes for the average cook.
SWEET AND SPICY CITRUS TILAPIA
(Cooking Light, August 2010)
Print this recipe
4 (6-ounce) tilapia fillets
1/2 cup fresh orange juice (about 1 orange)
3 Tbsp. fresh lime juice
1 Tbsp. brown sugar
1 Tbsp. extra virgin olive oil
2 tsp. lower sodium soy sauce
1/2 tsp. salt
1/2 tsp. ground cumin
1/4 tsp. black pepper
1/4 tsp. ground red pepper
2 garlic cloves, crushed
1/2 tsp. paprika
Arrange fish in a single layer in a shallow roasting pan coated with cooking spray. Combine orange juice and next 9 ingredients (through garlic); pour over fish. Let stand 15 minutes.
Preheat broiler. Sprinkle fish with paprika; broil 15 minutes or until desired degree of doneness. Drizzle sauce over fish. Serves 4.
NOTE: I didn’t have any orange juice in the house (and Alaina didn’t either!) so I had to improvise: I removed the brown sugar and put in about 3 Tbsp. of orange marmalade to replace the orange juice and brown sugar. It was perfect!
Martha Stewart Living (Heather): We don’t often include Martha Stewart magazine because it’s not exclusively a food magazine. However, this month it included the most amazing summer recipe that is also extremely easy — all it takes is time to boil the pasta and you are finished!
Tomato and Basil Pasta is the pasta version of Caprese Salad. If you love that salad, you will love this pasta. My kids loved it too. We’ve made it twice and it is on the menu for this week again. You could also add some Kalamata olives to dress it up a bit.
1/4 cup extra virgin olive oil
3 garlic cloves, thinly sliced
1/2 tsp. coarse salt
1/2 tsp. freshly ground black pepper
1 pound cooked short pasta
4 medium tomatoes
1 pound fresh mozzarella cheese
Combine olive oil, garlic cloves, salt and pepper in a large bowl. Toss in cooked and drained pasta. Tear tomatoes and mozzarella and scatter over pasta. Garnish with basil leaves and sprinkle with pepper. Serves 4.