Cook's Country (June - July 2016)
Language: English
Pages: 40
ISBN: 1936493993
Format: PDF / Kindle (mobi) / ePub
Overview: Foolproof recipes of American home cooking and easy, weeknight meals.
Cook's Country magazine is dedicated to honest-to-goodness American home cooking, offering quick, easy and satisfying meals that don't take hours to put on the table. Every recipe we publish has been tested and retested 20, 30, sometimes 50 times until we come up with a recipe that will work the first time and every time you make it. And each issue of Cook's Country is 100% ADVERTISING FREE, so you get unbiased and objective information on every page.
The Seasonal Cocktail Companion
Maple Sugar: From Sap to Syrup: The History, Lore, and How-To Behind This Sweet Treat
Cooking with the Young Chefs of France: Contemporary Interpretations of Traditional Cuisine
A Good Catch: Sustainable Seafood Recipes from Canada's Top Chefs
Fika: The Art of The Swedish Coffee Break, with Recipes for Pastries, Breads, and Other Treats
use a 13 by 9-inch metal baking pan; the volume of the beans is too great for a 13 by 9-inch ceramic baking dish, and it will overflow. We found that Bush’s Original Recipe Baked Beans are the most consistent product for this recipe. Our favorite supermarket barbecue sauce is Bull’s-Eye Original Barbecue Sauce. ½ cup barbecue sauce ½ cup ketchup ½ cup water 2 tablespoons spicy brown mustard 2 tablespoons cider vinegar 1 teaspoon liquid smoke 1 teaspoon granulated garlic ¼ teaspoon cayenne pepper
grill over indirect heat helps avoid a tough, leathery exterior. Need a Sauce? Good to Know TEST KITCHEN C L A SSI C PEST O PEA N U T SAU C E Heat 1 tablespoon vegetable oil in small saucepan over medium heat until shimmering. Add 3 tablespoons packed dark brown sugar, 2 minced garlic cloves, and 1 tablespoon Thai red curry paste and cook until fragrant, about 30 seconds. Add 1 cup canned coconut milk and bring to boil. Whisk in ⅓ cup chunky peanut butter, 1 tablespoon fish sauce,
liquid coming from? The onions, of course. Because they are about 90 percent water, 2 pounds of onions just flooded the slow cooker, diluting the sauce. I needed a way to coax out some of the onions’ water ahead of time. To do it, I employed two favorite test kitchen techniques: I first tossed the onions with a little bit of salt to draw moisture out of their cells and then microwaved them for 5 minutes. I was amazed at how much pungent, sulfuric water came out of the onions— in some tests, more
combine. Season with salt and pepper to taste. Slice pork and serve with salad. TEST KITCHEN NOTE: You can substitute vine-ripened or heirloom tomatoes for the plum tomatoes. C O O K ’ S C O U N T R Y • J U N E / J U LY 2 016 30-MINUTE SUPPER 30-MINUTE SUPPER WHOLE -GRAIN MUS TARD CHIC K EN SALAD SP AG H ET T I W I TH S A US A G E A N D P E P P E R S 30-MINUTE SUPPER 30-MINUTE SUPPER P A N-S E A RE D P A P RIKA S ALM O N WITH S P ICY GRE E N BE A NS P A N -S E A R E D C H I C K E N W I
minutes, flipping halfway through cooking. 7. Transfer chops to platter, tent with foil, and let rest for 10 minutes. Brush chops generously with warm sauce and serve, passing remaining sauce separately. ½ teaspoon liquid smoke Grilled Broccoli We wanted tender, not tough. B Y C E C E L I A JENKINS STEAMING, SAU TÉING, OR microwaving broccoli is fine, but if you want vivid green florets with flavorful charred accents, you can’t beat the grill. Peeling the stalks with a vegetable peeler is key