Innholdsfortegnelse for May 2018 i Food Network Magazine

DINNERS UNDER 500 CALORIES Try these light meals from our Weeknight Cooking section. BROILED TILAPIA AND EGGPLANT WITH MOROCCAN PESTO PAGE 66 CALORIES: 470 GARLIC SHRIMP AND POTATOES PAGE 78 CALORIES: 440 POBLANO ENCHILADA QUICHE PAGE 74 CALORIES: 490 THAI NOODLE BOWL WITH CHICKEN PAGE 78 CALORIES: 460 Get Out! Here’s a good excuse to take dinner outside: A new study from the University of Alberta found that when the sun’s light reaches the fat cells right under our skin, it can actually reduce their ability to store fat. Researchers say this could be partially explained by evolution—our ancestors needed to retain fat in winter and burn it off in summer. Make Michael Symon’s pork chops on the grill (page 118), then eat them on your patio! HAPPY DAYS You…

Would you like a piece of chocolate cake? Actually, let me rephrase the question: Would you like this piece of chocolate cake? Whether you want it or not, most of you probably wouldn’t take it, because humans, for some reason, like to leave the last sliver of dessert behind. I’m sure you’ve witnessed this. Your friends leave a single cookie on a tray. Or you open a box of doughnuts and find one-eighth of one left, because no one wants to be the heartless soul who polishes off the final crumb. There’s an expression in Spanish for the last bite that no one will take: la de la vergüenza. Translation: “the one of shame.” This is a strange phenomenon—the laws of supply and demand suggest that we should want the…

A GIFT TO GROW ON This Mother’s Day, you can swap the usual candy and flowers for a present that’s both in one: seed-bearing lollipops. The candy company Amborella Organics makes lollipops in flavors like peach-marigold and strawberry-basil—with biodegradable sticks that contain herb or flower seeds. After Mom finishes the lollipop, she can plant the stick in soil and expect sprouts in eight weeks. $7 each; amborellaorganics.com Hot Commodity The makers of Tabasco are celebrating the company’s 150th anniversary with a little bubbly—right in the hot sauce! The McIlhenny Company has created a limited-edition sauce made with aged tabasco peppers, salt and sparkling white wine vinegar. Even better: The jars look like miniature champagne bottles. Tabasco Diamond Reserve, $35; tabasco.com LEMONY STICK-IT The Meyer lemon now has the US Postal…

WHAT KIND OF COCOA POWDER SHOULD YOU BE USING? Cocoa powder comes in two basic forms—natural and Dutch process—and knowing when to use which can mystify even experienced bakers. Both are made from cacao beans, but Dutch-process cocoa goes through another step: It’s treated with alkali to neutralize the acid that naturally exists in cocoa powder. This changes the flavor and affects the way the cocoa reacts with leaveners in baked goods. Why does this matter? It means the two aren’t always interchangeable in recipes. Here we break down the differences. WHEN TO USE WHAT NATURAL This is the default or standard type of cocoa. Use it anytime a recipe calls for cocoa powder and doesn’t specify the type. You can also use natural cocoa powder in recipes that call…

CLASSIC HOT FUDGE ACTIVE: 10 min | TOTAL: 10 min | MAKES: 2 cups 8 ounces semisweet chocolate, chopped¾ cup heavy cream, plus more for reheating4 tablespoons unsalted butter¼ cup light corn syrup2 tablespoons packed light brown sugar2 tablespoons unsweetened cocoa powder⅛ teaspoon kosher salt1 teaspoon pure vanilla extract 1. Combine the chocolate, heavy cream, butter, corn syrup, brown sugar, cocoa powder and salt in a small saucepan over medium heat. Cook, stirring often, until the chocolate is melted and smooth, about 5 minutes. (Do not simmer or the chocolate may scorch and taste bitter; reduce the heat if needed.) 2. Remove from the heat and stir in the vanilla. Let cool slightly. Refrigerate up to 1 week; reheat in a small saucepan over low heat or microwave in 30-second…

ASIAN CHICKEN THIGHS WITH BROCCOLINI ACTIVE: 30 min | TOTAL: 40 min | SERVES: 4 8 skin-on, bone-in chicken thighs (about 6 ounces each)2 teaspoons toasted sesame oil¼ teaspoon five-spice powder Kosher salt and freshly ground pepper¼ cup hoisin sauce1 tablespoon packed light or dark brown sugar3 cloves garlic2 small bunches broccolini1 bunch baby carrots, greens trimmed1 tablespoon vegetable oil2 teaspoons toasted sesame seeds1 scallion, thinly sliced 1. Position a rack in the upper third of the oven; preheat to 450°. Put the chicken on a foil-lined rimmed baking sheet; drizzle with 1 teaspoon sesame oil, sprinkle with the five-spice powder and toss. Arrange skin-side up; season with salt and pepper. Roast until the chicken is cooked through and the skin is crisp, 25 minutes. 2. Meanwhile, stir the hoisin…

GRILLED AVOCADO WITH TAHINI Whisk 2 tablespoons each lemon juice, tahini and hot water, 1 grated garlic clove, ½ teaspoon honey and a pinch each of salt and pepper in a bowl. Brush 2 pitted, peeled and quartered avocados with olive oil; season with salt and pepper. Grill over medium-high heat, flipping, until charred, 30 seconds per side. Top with the tahini sauce and parsley. FIDEOS WITH CORN Toast 1 cup broken fideo pasta in 3 tablespoons olive oil in a large skillet over medium heat until golden, about 4 minutes. Stir in 5 chopped scallions and 1 teaspoon ground cumin. Add 1½ cups chicken broth, 2 cups fire-roasted corn and ½ cup water. Simmer, stirring, until the noodles are tender, about 8 minutes; season with salt. Top with crumbled…

Mint Condition Kentucky nursery Dohn & Dohn Gardens has supplied Churchill Downs with all the mint for its mint juleps over the past 30-plus years, and this year the company will harvest about 4,000 pounds of the herb in preparation for Derby weekend. To make your own julep at home, fill a silver cup with crushed ice, add 1 tablespoon of simple syrup (infused with fresh mint) and 2 ounces of whiskey, and stir. Garnish with a big sprig of mint.…

THE COOKING SCHOOL AT TUTKA BAY $260 for a full-day class; withinthewild.com Getting to Alaska’s Cooking School at Tutka Bay isn’t easy: Even after you’ve found your way to Anchorage, you’re in for a propjet flight to Homer and a 25-minute water-taxi ride across Kachemak Bay. But that’s part of the appeal. The school, run by chefs Kirsten Dixon and her daughter Mandy, is tucked away on a wooded peninsula. Both women trained at Le Cordon Bleu, and Mandy worked at Napa’s legendary French Laundry before returning home to Alaska. When I arrive after an 11-hour journey from New York City, they lead me past greenhouses, herb gardens and cabins to…another boat. It’s the cooking school—a huge anchored crabbing boat refurbished with cooking stations, a communal dining table and a…

KING ARTHUR FLOUR ARTISAN BAKING AT HOME $495 for a four-day class; kingarthurflour.com If you ever start your day thinking about bread, you’ll feel right at home at King Arthur Flour’s artisan baking class. When I join 13 other students at the company’s famous Vermont-based school, our instructor kicks things off with a pop quiz: Describe the perfect baguette. We all have similar answers. The crust should be crisp and nicely browned (but not so crunchy that it roughs up the roof of your mouth); the inside should be soft and airy with plenty of holes. I’m already craving bread and we haven’t even scooped a cup of flour yet. I scan the recipe to gauge just how long I’ll have to wait until our baguettes are ready to eat.…

Ted Allen Chopped; The Best Thing I Ever Ate (on Cooking Channel) pg. 14 “COFFEE BEANS. I LOVE CRUNCHING ON THE BEANS OF A DEEP DARK FRENCH ROAST ENROBED IN A SUPER-DARK CHOCOLATE. IT HELPS ME STAY AWAKE FOR WORK!” Valerie Bertinelli Valerie’s Home Cooking; Food Network Star: Comeback Kitchen pg. 36 Anne Burrell Worst Cooks in America pg. 30 Maneet Chauhan Chopped pg. 22 Amanda Freitag Chopped pg. 22 Ina Garten Barefoot Contessa pg. 92 Duff Goldman Spring Baking Championship pg. 22 Stephanie Izard Iron Chef Gauntlet; Iron Chef America pg. 88 Eddie Jackson The Best Thing I Ever Ate (on Cooking Channel) pg. 22 Damaris Phillips Southern at Heart; Southern and Hungry (on Cooking Channel) pg. 22 “FROZEN BANANAS! WHEN I WAS A KID MY DAD WOULD CUT…

MAY 20 Most memorable birthday “Twenty-one was nice! I could finally throw away the ID I made to sneak into a King Crimson concert. More recently, I had kind of a big birthday and I took some close friends to Per Se for dinner. Chef Thomas Keller’s team killed it.” Best gift ever “Last year I got a ring by one of my favorite sculptors, Harry Bertoia, and a piece of art called John & Yoko: Wedding Album by artist Bill Miller. Unrelated to my birthday, I once sent movie DVDs to troops in Afghanistan. Weeks later I received an American flag from them—and promptly burst into tears.” Favorite birthday cake “My favorite cake, period, is Black Forest, but carrot cake is up there, too.” Birthday meal “I’m a huge…

By the Spoonful This section is packed with cakes, cookies and more, but sometimes you just want your chocolate by the spoonful. Try the Brazilian treat called brigadeiro, a three-ingredient fudge. Combine one 14-ounce can condensed milk, 3 tablespoons unsweetened cocoa powder and 1 tablespoon butter in a saucepan and cook over medium-low heat, whisking constantly, until very thick, about 15 minutes. Let cool to room temperature, then scoop out spoonfuls and dip in sprinkles. Special Chocolate Section…

“I like to melt chocolate and spread a thin layer on parchment, let it solidify, then break it up and add it to cookie dough. It gives you ribbons of chocolate in your cookies!” Mindy Segal Mindy’s HotChocolate, Chicago “To melt chocolate and butter together, chop the chocolate and put it in a bowl and, separately, heat the butter in a saucepan until it’s completely melted. Pour it over the chocolate and stir.” Joanne Chang Flour Bakery + Cafe, Boston “Good-quality white chocolate is amazing on a cheese board. It’s great with salty and nutty things—and it’s a good conversation piece.” Alexandra Clark Bon Bon Bon, Detroit “When melting chocolate to dip fruit like strawberries into, add a teaspoon or two of olive, coconut, hazelnut or almond oil for every…

Basic Chocolate Chip Cookies CHEWY ACTIVE: 25 min | TOTAL: 50 min | MAKES: about 24 1½ cups all-purpose flour¾ teaspoon baking soda½ teaspoon salt1¼ sticks (10 tablespoons) unsalted butter, at room temperature1 cup packed light brown sugar1 large egg, at room temperature1 teaspoon pure vanilla extract1 cup semisweet chocolate chips or chunks 1. Preheat the oven to 375°. Whisk the flour, baking soda and salt in a medium bowl. In a large bowl, beat the butter and brown sugar with a mixer on medium-high speed until pale and fluffy, 4 minutes. Beat in the egg and vanilla. Reduce the mixer speed to low and beat in the flour mixture until just combined. Stir in the chocolate chips. 2. Roll the dough into 1½-inch balls; arrange 2 inches apart on…

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THE PAN PLAN We often test recipes in different pans to make sure they’re foolproof. When we baked the enchilada quiche on page 74 in a glass pie plate, it turned out well. But when we used a metal pie pan, it was even better—with an extra golden and crisp tortilla crust. Keep this in mind when selecting cookware: Metal conducts heat better than glass, so your food will brown more quickly. CAN DO! When you’re making tomato sauce from canned tomatoes like we did on page 76, be sure to add water before you cook them down: The extra liquid lets you simmer the sauce for longer without over-reducing or burning the tomatoes. Swish the water around in the empty can before you add it to the sauce so…

DAPPER & WISE COFFEE SCHOOL $250 for a full-day class; dapperandwise.com You don’t have to go too far into Portland, OR, to know that it’s a serious coffee town. In fact, you don’t have to leave the airport: Four coffee chains greet you before you can hail a cab to the city. But I’m here for coffee school and I’m not stopping until I get to Dapper & Wise’s Coffee Lab in nearby Beaverton. Dapper & Wise is a roastery, and the adjacent coffee shop, called Insomnia, is bustling with locals. It’s cozy and inviting, but I resist the urge to go in. I’m headed to the company’s dedicated teaching space where instructor Alise Sewell will lead an intensive six-hour class on my favorite drink. Part of the company’s mission…

How to enter: 1 Color this cup of tea—on this page, a photocopy or a page printed from foodnetwork.com/ colorthisdish. 2 Go to foodnetwork.com/colorthisdish and submit a scan or photo of your finished work. The winner will receive $500 and three runners-up will each receive $50. NO PURCHASE NECESSARY TO ENTER OR WIN. Color This Dish! Contest. Sponsored by Hearst Communications, Inc. Beginning April 17, 2018, at 12:01 a.m. ET, through May 8, 2018, at 11:59 p.m. ET (the “Entry Period”), go to foodnetwork.com/colorthisdish on a computer or wireless device and complete and submit the entry form pursuant to the on-screen instructions. All entries must include your name, address, telephone number, e-mail address and a scanned copy or photo of your completed version of the work that appears in the…

“Get all your ingredients first and put them in little clear Lucite bowls. Get, like, 70 of them.” —Maria Bamford “Tuck your fingers in when you’re cutting with a knife.” —Nolan Gould “Watch your knives.” —La Toya Jackson “When in doubt, ask Google.” —Ian Ziering “Take it slow and don’t judge yourself—basically the opposite of this show.” —Bronson Pinchot “Keep an eye on the flame, and keep a clean work area—which is just not my thing. It’s really hard.” —Oscar Nuñez “Approach cooking as an adventure. Don’t worry about being perfect and don’t try to control what’s going to happen.” —Catherine Bach Catch Worst Cooks in America: Celebrity Edition Sundays at 9 p.m. starting April 15.…

Damaris, I tried your English muffin recipe and it was delicious! Is there a reason you use coconut oil, and can I swap it for canola or vegetable oil instead? Erika Music Dublin, OH I like the taste and texture of coconut oil. I know a lot of people don’t like that it’s full of saturated fat, but it’s my preference for this recipe (foodnetwork.com/englishmuffins). That said, you can absolutely substitute another oil you like instead. Walnut or avocado oil are great choices. Whatever you use is going to make the muffins taste a little bit different, and I think that’s cool. —Damaris Phillips Eddie, I’ve heard it’s best to pat chicken dry before grilling it, but what if it’s marinated? Should I wipe off the marinade? Ashley Clark Fort…

56% Milk Chocolate MALTED MILK CHOCOLATE PUDDING ACTIVE: 20 min | TOTAL: 20 min (plus 4-hr chilling) | SERVES: 4 1 large egg1¾ cups 2% milk⅓ cup plus 1 tablespoon chocolate malted milk powder2 tablespoons cornstarch4 ounces milk chocolate, chopped1 teaspoon pure vanilla extract½ cup cold heavy cream Chopped malted milk balls, for topping 1. Whisk the egg in a medium bowl. Whisk the milk, ⅓ cup malted milk powder and the cornstarch in a medium saucepan until smooth. Bring to a simmer over medium heat, whisking, until slightly thickened, about 4 minutes (the mixture will look like heavy cream). Remove from the heat. Add the chopped chocolate and vanilla and whisk until smooth. 2. Divide the pudding among 4 ramekins or small bowls. Place a piece of plastic wrap…

“Make crostini with dark chocolate for a snack. Just toast some baguette slices, brush them with extra-virgin olive oil, drizzle with melted chocolate and throw on some flaky sea salt.” Alice Medrich Author, Seriously Bitter Sweet and Gluten-Free Flavor Flours “One of my favorite sauce recipes combines dark chocolate with aged balsamic vinegar: Reduce ½ cup aged balsamic by half, then add ½ ounce chopped 85 percent chocolate. Let it melt for about 30 seconds, then stir until smooth. For extra sweetness, add ½ teaspoon honey with a pinch of salt. Drizzle over steak or glazed carrots.” Debra Music Theo Chocolate, Seattle “Cocoa nibs are underutilized and they work almost anywhere. Put them in cookies, brownies, quick breads, on ice cream, or in granola for breakfast. I also like to…

To a Tea Treat your mom (or yourself!) to a Mother’s Day tea cake—baked in a teacup! Steep 1 black tea bag (such as chai or Earl Grey) in ½ cup hot milk, about 4 minutes. Remove the tea bag and whisk the milk with ½ cup sugar, ¼ cup vegetable oil, 1 egg, 1 teaspoon lemon juice and ½ teaspoon vanilla in a bowl until smooth, about 2 minutes. Whisk in ½ cup flour, ⅛ teaspoon baking soda and a pinch of salt. Pour into 4 buttered microwave-safe teacups until the cups are about two-thirds full. Microwave, one at a time, until puffed and a tooe and ½ teaspoon vanilla in a bowl until smooth, about 2 minutes. Whisk in ½ cup flour, ⅛ teaspoon baking soda and a…