Off the Shelf: March Magazine Reviews

Cooking Light (Stephanie): Usually I either love Cooking Light, or I’m disappointed by it. This month, though, I felt so-so about it. A few recipes jumped off the pages for me: Black Bean Hummus, Meyer Lemon Curd Tart, Tropical Sherbet, Chicken Souvlaki Pitas with Tahini Sauce. But most of the other recipes were just kind of forgettable.

I decided to try the Vegetable Korma as Jeremy likes Indian food and I haven’t been very proactive about making it in my own kitchen. The dish was good, but not quite as flavorful as either of us expected. The dish definitely needed some salt and maybe if I’d added a little curry powder, it might have packed more punch. I used chickpeas in place of the edamame, mostly because if we’re eating a meatless meal, chickpeas rank high on Jeremy’s preferred protein list. It was good and something I might make again, but with a little tweaking.

VEGETABLE KORMA
(from Cooking Light March 2011)
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1 1/2 Tbsp butter
1 c. chopped onion
1 Tbsp minced peeled ginger
3 garlic cloves, minced
1 Tbsp tomato paste
1 1/2 tsp ground cumin
1/2 tsp ground red pepper
1/4 tsp ground turmeric
1/8 tsp ground cinnamon
1 c. frozen shelled edamame
1 12-oz baking potato, peeled and diced
1 c. chicken broth
1 tsp flour
1 13.5-oz can light coconut milk
3 c. cauliflower florets
2 c. hot cooked rice

Melt butter in a saucepan over medium-high heat. Add onion, and saute for 2 minutes. Add 1 Tbsp ginger and garlic; saute for 30 seconds, stirring constantly. Stir in tomato paste and spices; saute for 1 minutes, stirring frequently. Stir in edamame and potato. Combine chicken broth, flour, and milk, stirring until smooth. Add broth mixture to pan , and bring to a boil. Reduce heat, and simmer for 8 minutes, stirring occasionally. Stir in 3 c. cauliflower, and simmer for 9 minutes or until the vegetables are tender. Serve over rice. Makes 4 servings.

Bon Appetit (Stephanie): Bon Appetit was filled with lots of great sounding  recipes, many of which I hope to make. Potato and Yam Soup with Bacon and Spinach; Pork and Lemongrass Meatballs in Lettuce Cups; Roasted Pears with Blackberries, Ricotta, and Lavender Sugar; Savoy Cabbage Rolls with Halibut, Browned Butter and Capers Espresso Pound Cake with Cranberries and Pecans. Don’t these sound amazing?!

But my pantry supplies dictated that those recipes would have to wait until a later date. Chocolate Puddings with Orange Whipped Cream won out for my recipe testing. It came together very quickly (besides the 3 hours for cooling in the fridge, of course). Now I don’t have any orange liqueur, but the recipe suggested Kahlua or amaretto as alternatives. So I dolloped Kahlua whipped cream on my chocolate pudding. I think the best chocolate pudding I’ve ever eaten. Delicious!

CHOCOLATE PUDDINGS WITH ORANGE WHIPPED CREAM
(from Bon Appetit March 2011)
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1/2 c. + 3 Tbsp sugar, divided
2 Tbsp cornstarch
2 1/2 c. whole milk, divided
2 large egg yolks
1 1/2 c. bittersweet or semisweet chocolate chips
2 Tbsp unsalted butter
1/4 tsp vanilla extract
3/4 c. chilled whipping cream
1 Tbsp Grand Marnier or other orange liqueur (or Kahlua or amaretto)
1/4 tsp finely grated orange peel (omit if using a different liqueur)

Whisk 1/2 cup plus 2 Tbsp sugar, cornstarch, and 1/4 tsp salt in a saucepan to blend. Add 1/2 cup milk and egg yolks; whisk until smooth. Whisk in remaining 2 cups of milk. Bring mixture to a boil over medium/high heat, whisking constantly. Boil 1 minute, whisking constantly. Remove pan from heat; add chocolate chips and butter. Whisk pudding until melted and smooth. Stir in vanilla.

Divide pudding evenly among 6 dessert cups. Place plastic wrap directly onto surface of each, covering pudding completely. Chill at least 3 hours.

Beat whipping cream, liquer, zest, 1 Tbsp sugar until peaks form. Dollop whipped cream on puddings.

Cook’s Illustrated (Alaina): One magazine I have not reviewed often (or maybe ever?!) is Cook’s Illustrated. It is a fabulous magazine! My gift subscription is just coming to an end and I will be sad for that. The recipes are amazing, the product & brand reviews are excellent, and the articles & technique explanations are incredibly understandable and helpful. The magazine contains fewer recipes than most cooking magazines but the recipes are well chosen and you know they will turn out well.

They included Whole-Wheat Sandwich Bread, Boston Cream Pie, and Spaghetti with Mushrom and Tomato Sauce among other delicious-looking recipes. I decided to try the snow peas. There was an article on how to use them and several variations to make a wonderful side dish. They were so good!

SAUTEED SNOW PEAS W/LEMON & PARSLEY
Cook’s Illustrated, March/April 2011
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1 Tb. vegetable oil
1 small shallot, minced (about 2 Tb.)
1 tsp. finely grated lemon zest
1 tsp. fresh lemon juice
Salt & Pepper
1/8 tsp. sugar
3/4 lb. snow peas, tips pulled off and strings removed
1 Tb. minced fresh parsley leaves

Combine 1 tsp oil, shallot, and lemon zest in small bowl. Combine 1/4 tsp. salt, 1/8 tsp. pepper, and sugar in second small bowl.

Heat remaining 2 tsp. oil in 12-inch nonstick skillet over high heat until just smoking. Add snow peas, sprinkle with salt mixture, and cook, without stirring, 30 second. Stir and continue to cook, without stirring, 30 seconds longer. Continue to cook, stirring constantly, until peas are crisp-tender, 1 to 2 minutes longer.

Push peas to sides of skillet; add shallot mixture to clearing and cook, mashing with spatula, until fragrant, about 30 seconds. Toss to combine shallot mixture with vegetables. Transfer peas to bowl and stir in lemon juice and parsley. Season with salt and pepper, and serve.

Food Network (Alaina): This magazine was once again great! I must have looked through it 20 times trying to decide which recipe to try. I had several marked like Rosemary Chips, Chicken, Sausage & Peppers, Tilapia Milanese, Citrus Salad, and Gorgonzola Polenta. It was an Italian themed issue and there were a lot of great pasta recipes, too. And the pull-out of 50 recipes for this month was pesto based recipes – yum. I will be sharing one of the pesto recipes next week – it was so good! 

They had a wonderful section on bruschetta with many variations. So inspiring! I decided to try a couple of the sweet ones and they were fabulous! They would be perfect for a tea, shower, or brunch especially. They were no-too-sweet and so pretty and they had eight different ideas for the sweet bruschetta and six ideas for the savory.

ORANGE CREAM BRUSCHETTA
Food Network Magazine, March 2011
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Segment a blood orange (I used regular) over a bowl: reserve juice. Toss the segments with 1 Tb. superfine sugar (I used regular). Simmer the juice and 1 Tb. of sugar in a saucepan until syrupy. Spread whipped cream on the toast rounds (I used a french baquette and toasted both sides of the bread in the oven); top with an orange segment and shaved chocolate. Drizzle with orange syrup.

BANANA-HAZELNUT BRUSCHETTA
Food Network Magazine, March 2011
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Toss 2 sliced bananas with 1 Tb. melted butter; spread on a baking sheet. Sprinkle with sugar and bake at 425 degress until golden, about 10 minutes (mine never really were golden but they were definitely roasted). Spread hazelnut butter (I used a chocolate hazelnut spread) on the toast rounds. Top with the toasted bananas, whipped cream, and chopped hazelnuts (I used toasted almonds).

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Market Fresh: Snow Peas

Snow peas are such a delicious, healthy, and wonderful vegetable. They are great raw on a veggie tray with or without dip and they are an excellent addition to stir-frys. Today I’m sharing three recipes for crunchy, yummy snow peas. They are all adapted from foodnetwork.com and they are all vegetarian and gluten-free. We really liked all three! Hope you enjoy!

SNOW PEA & AVOCADO SLAW
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10 oz. snow peas
2 ribs celery
1/3 c. toasted walnuts, roughly chopped
Olive oil
Lemon juice
Salt & Pepper to taste
1 Avocado, thinly sliced
1 Tb. fresh chives, chopped

Thinly slice snow peas lengthwise. Toss with thinly sliced celery ribs (add
the leaves, too) and toasted walnuts. Dress with olive oil and lemon juice to taste (I used equal parts of both), and
season with salt and pepper. Gently stir in a thinly sliced avocado and minced chives.

ORZO W/MUSHROOM, SNOW PEAS, & PINE NUTS
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2 tsp. olive oil
2 shallots minced
1 lb. assorted fresh mushrooms, sliced thinly
1/2 lb. of fresh snow peas, julienned
3/4 c. toasted pine nuts
1 lb. orzo, cooked according to box directions
1 Tb. of butter, optional
Salt and freshly ground black pepper

Heat olive oil in a saute pan. Add shallots and saute. Add mushrooms and saute until brown. Add snow peas and cook for 1 minute. Add pine nuts. Add mixture to the orzo. Butter may be added, to taste. Season with salt and pepper, to taste.

GLAZED SNOW PEAS
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2 Tb. butter
8 oz. snow peas
1 bunch scallions, chopped
pinch of sugar
1/4 c. water
salt to taste

Melt butter in a large skillet over medium-high heat. Add snow peas, chopped scallions, a pinch of sugar and water. Cover and simmer 2 minutes, then uncover and boil until the water evaporates, 2 more minutes. Season with salt to taste.