Issue 67
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Table of Contents
Tips and Techniques4
Pizza in the Zone6
Why call the delivery guy when you can have these calzones for dinner? Making them is easier than you think.
Calzone dough8
Meat & Cheese Calzones8
Eggplant Calzones with boursin & fontina9
Mini Calzones10
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Shaping Mini Calzones
Chicken and shrimp in tomato coconut sauce12
Coconut Pork14
Braised Pork Shoulder16
The vibrant flavors of Mexico shine in this practically one-pot meal. Although it takes some time, this is oh so worth it.
Salsa Verde19
Roasted Sweet Potatoes with honey-lime glaze20
Ultimate Black Beans21
Slim & trim meatloaf22
Craving comfort but don't want to blow your New Year's resolution? That's okay. This menu won't lead you astray.
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Mushroom Ragu
Cold winter nights are made for a long—simmered ragù. This flavorful mushroom ragù will warm your soul, especially if it's tossed with homemade pappardelle.
Ingredients
For the Pasta —
Prepare:
1 lb. dry fettuccine
For the Ragù—
Saute in 3 T. Olive Oil:
1⁄4 cup shallots, sliced
8 oz. white mushrooms, sliced (3 cups)
4 oz. crimini mushrooms, sliced (1 1/2 cups)
4 oz. shiitake mushrooms, stemmed, sliced (1 1/2 cups)
Deglaze with:
1⁄4 cup dry sherry or Madeira
Add and Simmer:
1 can (14 oz.) diced tomatoes with juice
1 T. balsamic vinegar
1 T. tomato paste
Finish Ragú:
1⁄4 cup mascarpone
2 T. chopped fresh parsley
1 T. chopped fresh thyme
Salt and pepper to taste
Toss Ragù with:
1 lb. cooked fettuccine
Directions
Prepare pasta.
Saute shallots for ragù in 1 T. olive oil in large saute pan over medium heat. Add 1 T. more oil, increase heat to high, and saute mushrooms in batches until browned. Transfer to a plate. Add more oil to pan, and saute remaining mushrooms. Return all mushrooms back to the pan.
Deglaze with sherry and simmer until liquid evaporates.
Add tomatoes, balsamic, and paste. Reduce heat to low and simmer until thick, 15 minutes.
Finish ragù by stirring in mascarpone, herbs, salt, and pepper.
Toss ragù with cooked and drained fettuccine to coat.
Per serving: 348 calories; 38 calories from fat; 15g total fat; 42g carb.; 197mg sodium
Mushroom Sherry Sauce23
Buttermilk mashed potatoes and cauliflower24
Butterscotch tapioca pudding25
A few of our favorite things26
Inquiring minds want to know...and we're sharing. The Cuisine staff reveals their favorite kitchen tools.
Olive Oil28
It's easy to take this kitchen staple for granted, but a lot goes into each bottle of olive oil. Once you read this article, you'll buy it with confidence.
Olive oil-braised fennel & carrots30
Basic Recipes32
It's always good to have an arsenal of essential recipes by your side. Here are four you'll come back to again and again.
Updates
Page 32: Instructions for making pastry cream.
The instructions contain an erroneous reference to flour. The recipe contains cornstarch, not flour.
Chicken pappardelle34
Bistro sandwich with herb salad36
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Poaching Eggs
Sirloin steak stir-fry38
Shrimp Po' Boy40
Make some fans of your own at this year's Super Bowl bash - serve these super snacks!
Mini flank steak sandwiches41
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Favorite Dinner Rolls
Don't let yeast bread recipes scare you. These buttery, fluffy rolls are a great introduction to bread baking. Yes, you can do it!
Ingredients
Proof:
2 pkgs. active dry yeast (4 1/2 t.)
2 cups warm water (110° - 115°)
Pinch of sugar
Whisk Together; Add Yeast Mixture to:
2 eggs, beaten
1⁄2 cup sugar
1⁄2 cup canola or corn oil
2 t. table salt
Stir in; Add, Knead, and Let Rise:
6 - 7 cups all-purpose flour
Directions
Proof yeast with sugar in water for 5 - 10 minutes, or until it "blooms" or swells.
Whisk eggs, sugar, oil, and salt together in a large bowl. Add yeast mixture; whisk to combine.
Stir 3 cups of flour into the egg mixture using a wooden spoon. Add more flour, 1/2 cup at a time; you may not need it all. When dough becomes too stiff to stir, turn it out onto a floured work surface and knead by hand. Knead until dough is smooth but still soft, adding flour a little at a time if it is too sticky. Place dough in a bowl coated with nonstick spray. Cover with a kitchen towel and let rise in a warm place until doubled in size, 1 - 1 1/2 hours. Punch down dough and gather into a ball. With floured hands, shape pieces of dough into balls. (For dinner rolls, make them a bit larger than a golf ball. For cocktail buns, shape them ping-pong ball size. Hamburger buns should be slightly smaller than a baseball.) Arrange on greased baking sheets about 1/2" apart. Cover with a towel and let rise again until doubled, about 45 minutes. Preheat oven to 350°. Bake rolls 25 - 30 minutes, or until golden, then top as desired, see right. Cool slightly before serving — if you can wait that long! Immediately after baking, brush the rolls with melted butter, then sprinkle with a topping. Choose one or several for variety: grated parmesan cheese; toasted fennel, sesame, or caraway seeds; poppy seeds; equal parts dried dill, sugar, and kosher salt; cinnamon-sugar.
Per serving: 132 calories; 30 calories from fat; 4g total fat; 21g carb.; 136mg sodium; 1g fiber
Thai chicken skewer wraps42
Italian chili43
Questions & Answers From Our Readers44
Small and Mighty46
Cupcakes aren't just for kids anymore, and these recipes prove it. They've got lots more flavor (and tons more frosting!).
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White Chocolate Cocoa
White chocolate chips won't melt properly here. Instead look for Lindt or Ghirardelli brand chocolate bars.
Ingredients
Melt:
4 oz. good-quality white chocolate (such as Lindt or Ghirardelli), finely chopped
Whisk in:
3⁄4 cup brewed coffee
1⁄2 t. vanilla extract
Add and Heat:
1 1⁄2 cups whole milk
1 1⁄2 cups half and half
Zest of one orange, minced
Pinch salt
Garnish with:
Grated nutmeg
Directions
Melt white chocolate in a heavy saucepan over low heat. Stir constantly to make a smooth mixture and prevent scorching.
Whisk in coffee and vanilla until blended.
Add milk, half and half, orange zest, and salt. Heat just until steam starts to rise from the surface—do not allow to boil. Divide cocoa among coffee cups.
Garnish each serving with a sprinkling of freshly grated nutmeg.
Per serving: 333 calories; 60 calories from fat; 23g total fat; 26g carb.; 143mg sodium
Red Velvet Cupcakes46
Updates
Page 47: Instructions for mixing
The instructions should say to "mix 1/2 the dry ingredients into the creamed mixture". As originally printed they make a reference to butter, but there is no butter in the recipe.
Boston Cream Cupcakes48
Italian Cream Cupcakes50
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Candied Hazelnuts
Ingredients
Add:
1⁄2 cup hazelnuts, skinned, chopped
3 Tbsp. sugar
1 Tbsp. unsalted butter
Directions
Toast hazelnuts in a nonstick skillet over medium heat until golden. Add sugar and butter; stir until butter is melted and sugar adheres to the nuts. Transfer to a parchment-lined baking sheet to cool.
Italian "nachos"52
A no-brainer accompaniment to the chili on Page 43, serve these nachos with spaghetti and meatballs too.