#102 fine cooking - december 2009 - january 2010

8/4/2019 #102 Fine Cooking - December 2009 - January 2010

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CONTE'NTS[).'E:(:rnH~.nft r 2 ib 'HIiI.~'A~'v",'UrlY ' B . t 1 1 P :n:aa:r$' lO'

17 Ma l ~l te tFb l! eeTR Y nus O h e . " 5 'DUbs

WHAt WE'RE COOIUNG ,""OW

E'e~'rt jang ' l ' 1 c l l Y e J D~te 'S:JPO'me,g]!anp: t~

PRESERVING T~E !i,EASON.Olementines,

S,Hl, 'BUY COOK tNG

(}eld~iSnl,oked S a J . m 6 r l

40 TheNewGetl;~lletryo f thePlatetHE GO'CID UfE Nn tJ '} ti :o n is t E 1 li e

Kri,ege:r' l " e U L l i n k , $ t h : a A m @ . l 'i : t" ' .m . . d inne r .

p , l f l 1 t e ' l i l i i t h mere v,@g!~ ! t~hi leEh'] es s m e a t,and wh t 'J ll ~g['~in5.

82; The R . j 2 , w : l u l g Lists o 0 KS 1'HAT c 0 c K, ,Qit"e t . . _ he g l l : t

oJ' .a : good llel'itdt

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. .m every l' Ue6 1i:=IROMTI:-I. lEEDITO R

g [READER 5' ILETTER 5

m CONTRIBUTORS

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11 2 W I 'i 'I :: RE 1 ', 0 B I !. !'f IT

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42 Wille OpenersTE5t 0R~VE W ~~ v!!"l ! ' lQ:ni~te

r esea reh fo r , ' ~ U dp l ' Q k i l 'l g . l iJ . H i !Jbtl.l" bEist s.t~]es on.the maJ'il~et

i l 1 J n d~iU]1'J ~ v o ; l' 'i te b r a e d s ,

2 r t ) , 'Great'tFil'l~G I l J I ' ! ! i H C;UJ IP IN Gi SJ~~~ia[edjticlJ'l~,GUt

] c l e a ~ i f t l l ~ e ' V ~ r y c . : C ! ~ k O . i 1 Y O . I, ll · Usi,

36 The Sele~ee o f

B~killg' S Q c b ~,& B f l l l d f r u g Powder'litHE FOOD 'G EEK H(-_l\~the£\e t\w)- . ,. -,' .

!9 '§ 1 1 Test Ki tchenTl·pS. l tec.hniqu€'s" eqYJ,I : ln1l !nl t ; t J i ' l g r e d i " ,

ents. a n d : mOl'~J t'1,{;}1'11lli~' exper~s: , ..

, 3 8 , PancakesREPERiOlllRE Abr'r2~kf l i1s ' t . raV{ l : I ' ] tJ~

t h ~ t o d , ~· .c o o b :s s .i ': to u l d i n n r @ 'in t bm : i : l "

l ' lie!'t~€bON.e.s.

loa M . 9 . 1 i c e ' It T()i~1tFAS"" AIND IFIRESflH J'mit ,30 mlnutes:

V~·m : ne '1 1 P ita ,: 'tto n:nisb~

u s Janet C1 r o : ' k ; S l O ! r J l

FOOD FOR' TI-IOUGHJT A f c u , } c l i

ldst~ . ..v nm-d from ".D0\mUntle~'. ~ . - '.

s h i : ! Q . ~ s b e e r o i h s i l ! ': ! i! i i: io ' f nIndaily b J o W 5 ~



. . H E .'D ]S HE S'A RE A LM OS T D ON E, minus th e

g oo d w irle gla,8ae~l l 'wh ic h n !J ~Q d yWalI ~ 'to w8it:1h'

'Ui1lit ' o om,o l" fOW' tno,rnhl~ We l " u l tV1e been ' cod~jl1g'for

dI \Ys ,~he meals rwnn: ing lntoeaeh other~ th e f6rvored

pot;snJ?ve:r . ,ge.t t i r : l ,1irpt lC~Wa:y~The co ok s and the'

a l c s h w a s 1 1 Q l " s ( u ; s u , a U y . : n , v husband, 1 l 1 i o t h e f ; j , 1 1 J ' l 1 ' ! e e

kld3!~aod,m:e), ~happYJ f u . U , at1ti:exhaus~edt 1 C l o U a p 5 ' ~ .

N ow I 'w lt h G:b~·t s :tma8 ,heh .i ll dus, we ca n st~l1"'tt1 l1kf [l ] ,g ab'ou:t what t - o ,

eeok uext yerur~nd the deba te , always kie .ks0lf r with~~o.~stedgQ05~.

Christmas c L m n e r IDsene o f nllffu 'vor; ite meals. H!s a wo,nder :f tdex cu se to go a n out ( th ing aw e rarely hav e=-a sm a n j .a:r~ofeavbu·"s ome hO·~1 'l ema d eu ck c ~n fi t, a gift of l ) ;i t ej a ,nd S Q m - e b e '& u t i . ft l l.

PIl'Q~€l~ltto,-j]l]i;,he flf,b:lge)"and it eernes w ith the Jlrolms!e of euli-

naryadv,e11.tun~.Uri l lk€1 'T ha nb g~ vb ~g , w h ere the c o o k " ha s o n ly .s o

11lQny c h ei ee s , C b ri .s tn 'l ~s might be a glOit'LOUS ham , a cro wn E'OaS& o f

p ork , a .s tan cU ii;g r ib ro as t, o r . gD()Se~ n i C ! h we, have yet ~o conv ince

the ' rsst Qrt:h)~'tarnily to let u smake , T~llsnI~y'ge the ~e~l'~now~-hat

I b~ ,~ ~d :;o U y '~evells?$ t ' t H : : l p , e · f o l r indulgent t " l o a s t e d "goose with i:t~

rieh hrandied prune stllJtfIngand Cabernet gl"av:¥(page 62)~

'P h i s issue is t i f e e J _ e ~ l t a : : t . j ~ : m ,o f~be ' se a se n s R \a n y e la ss ie ro o ds ~from!chesteuts (we teaC'byou 110WtO roast them athome and make

a silky chestnut $oup~page 171 to cookies ('rl~~del'sr5J18J'e stJU'lJ£l of

their favo~ri~tes1 t p a lg e 92) ' t tamales ,r a hoUd.a~v~rad~Uou1 : 1Latin

Anl.er' ic,~' InhO"ll les!anda fi ne e xc us e fo~" '9 . :paE ' tyJ 'age 72 ) to p'otab)

p~u~c~i.kesOUt h'].splf~dveislo:n i nc lu d es p 'tu ~ smp lf 3, l R d s c a U l o n s · , . ,

pa;ge6t~) . It's also,,gfJl tthree truly speetaeulan cakss.u parsn ip p ie

tnatcups an. . pum p lo dn e o t1 I[e:n.dm'·.rv~ eve~" tr le:~.,and a f l! .l O]p 'Th~oo :f

l " e ' c j i ' p e - f a J " fudge (gift ide~)..

S t. op !] h ea l' r IllJ Is elrsf' .tying. 'F~OO111~llI'y e bo ie es .. S t a _ J . 1 focused 011

the goos e, -bec~ lu s e ·

t ni$ is th~'ye!~lr~.

May vou, tOO II,i~t.'your eoose ," ' ~ ~ , _ aU

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fe@ta1imtol1.:Qr,),nl

St~C' I 1 1 1 , . .. . ,.WBclL' 'a~s

finS p ' e ~ m a r u IS iS ! I . !S

We i , h a v e '~r,ee per(ec[" ' for- th€H' i0 I , ida.y~

~oo i a l i S S L J e s gfFinfJC~klng0n 1 I " ' i ~ ; S .

5 t a :n d s n ow and in thecoml F ' ( g weeks .

c roo rde t g o to RneCoo.kw l tg .eom, j

SWEETCAKE'S

O u r ~~eci~ I I 'hol iday b a k ir 'i c g&~ide.

Sweet~skes, ' f: e a 't 'u t ', e !i i m O r e ' t rl 'a r ~

15 r ~ ip e .: ;: : f q :r c@kes o f all~~rnds..fromd '? \ lce r l it \ : le oop '€ i1kesw b1s.·gorgeo' iJ$

oe l rebm~ ion c a k e s . Learn the i l"jght w ay

mfl'Ost iii c-slk.e'and '~Ms eCJ , e ts t' o ao o rf e( ;; t p o- un d c a kE U ll mo n g Q th e r : t~ p

p'AR'nES

T, h~'S~s th . e Qn1v pa rtY Diann~ryau'linood fQ r th ehoJ iday S'e3s,on. w i t ll i' m t 1 fa

and-rna:tch r r . e n . t i s ' f o r Thahks_gl¥ing,

Ch l r i js tn" las b reak 'fas t, Haru,J .~kah.N ~Year, ·s I ji 'V e - .a n d m o r e . A~sG F ! 1 l I c l i . J d l f i Q ' :T h e I J , I t ' Jmaoo~oc~ t a i l , i n t . y .

AP~!n"lZE:~Q

F r or 'r d: an c y f ir st o o u ,r 'S 'l l' ls ;mar m a r k . e a

, g r e a t i'niplleS~lcn (devi led q lu~H~~anyOne?)~ot:l~$si¢~~ E : l b-aked!Bri~.. ! i !r t l ~ · h 0 ! k . e c , d i P : t , ~ n ' d ! 3 f ) i c V c:hic~snf U i , ' l g e

wjth blueoheeSle ~i:p.lhlllll'~'~ ar~~I ' lc i ( ) :

1(j !~I ' ! l !he r e . fol'~ry p a l" ty -, w i, tn m e r e' t h ; a n 75 re ' t: ; : ~pes ~' O choose f rom.

I~ew' I Q L I 1 ! I O V I D I

T H E F INE 0 ' 0 0 1 < 1 1 ' > . 1 , 6

MAGA'l U' l . lEA~CHI 'VEi994-;2]0 0.9

On ·sa~eNo \ l " e :J ' fl ~ r , 2 ' 4,t h i s DV I ) ~I ' iGI !Jd

a ' 1 1 1 , 0 : 2 . i s s t J ! ~ s atFlfu l tCoo"dng~tha t ' se: ve ' fy issue 'From t l 1 ; g begJM~~ i'~;S

ava i lable exchJ~ve}¥i3tF l I1.eC~l< in;g,~~m,i'orreadell's who oolJghtl~st

v e a . r ~ ,Ve.rS' iGn,en u p d a 1 t , e is -avaj l~bl@'.



FIINECIOOKtNG.COM

Wh " £ ' D ' ' ? ' ~,_ I _ ' , , - , , _ I , , ' , . ' ,_ , ' , _ ' ' ,I

" ' , . ' " " , I ' , , ' ; , ' I ' - ,at ' Qlr, "mn1er .As t h e, h o lid ,a y s a p pr o ac h . llts a q ue stio n v ou re apt to spendplenty of time consldering-notto mention whats for breakfast,brunch. a nd lu nch . A F in eC o okin g .c om lw e h a lv ea l, llthe

answe r s , i nc luding o u r e x cl u siv e e re ,a te Yo ur O W n M en u t o o lfo r b u ild in g pe rsonahzed h oHday m:ea ls .

CREATE VOUR 0 N'N M'ENU

~o rn a te r what t n eocC i \i !S , iQ i\ u s e OU t I T lJ ; l' n l, lmekerte bUl~tr ly c ufmvn p e -- iS c n a !l z· e ,dnanu, CQmpl et e w it h tiD tlme~~ne nd,shOoPPlng II~t.C h o os efr Qm h u nd re ds ofQurtrlp!-e-tested r , ~ c ,pes t ) o -P l , lt tQge t he r :

'I' A . ' fe,st lvefami ly bn,unoh

.' ChristmasdklnerillA casuS t I ho l l da i' y ope l 'l house

• An'e~e;gantcocktail party

• Th e ldtimane s,l l..dessert buffet

SHOW US VOUf,l COOKl'ES

W e w i!ln t tosea wha t ' s c ommg out o f you 'kitohen this season,Enter g~rsi8oolPld~nit! i .la ' I 'HI; : :did3'Y C'oQl! I lie ' ,CcnteSlt: : by shill I ' i ]I 1 , g :p o o t Q S and recipes r ' O F ' yourfavnr~' trBholidilliV coo l t i es m cor GooksTa l l<ga ' l l e ry . Y Q u l ,o o l J ld 1 w i n u p to ,$500 n p r iz es .

' COu r f ;i iv o r i te c ook ies ffom,last y ea r's c on te st a re featured em p~ ge 9 2 ( )' tt hlS issue. ,

sign Ulplorthefree.F1ne-CDak.n(.cam eletter'olf',a wee~~Y'IQok:

at what"s'l1e ,wes tand l hottest en the 'Wieb.GJetreciipssfT'Ofni eur

oommunirv oi f 'eo$~~ how-,tol V1 ideoS- .'n o aaV'ice ' f rom tJhe le~p'erts.



V ie ld - 6 , s er vin gs:

Center. lhlaSt rRQ~l o50~ ' C a c a bB l lmrsweeL tZn ,e , ca f a. , Bak [ ng B a rI{~u p , h e a ,\ l l I c r ea m

Cake : N o n S li e k , c o t j !< i J l1 gSp f8¥1 bar (4, C2I ] 60,% caeae BUtarswGlet

ChBCb l a te 8 .d ]( .i ng~a ra Tbsp~(1 stIck) Ulli1saTtedbu tte r me . w h fsk eg ~ y e l l e ' s , sugar, an d V i l , M 1 I I I I(l 1 ; 1 1 1 1

:2 ""Hole e g g s h igh S ; p e e d a bo ut 5 m in ute s 0 u n t i l thjek a a d

:2 e g g v o l lils ~ 1 8 h t j i:pd ' m e l 'l e d c b~ Q la te m ,i.·u r e a f n d " oO r1{ cupsuga , r1/ ~ tsp. 'lisnltle ex t raa l i n to , e .m ,l ldUr 'e llfsl LJtt\D, eot rJb~Md_ $pMrr

1{4, c up ta !< e f t ( J U l ; c.@rkebaUer mto f iU l l, k lns . Pjaca a ch ,~ tata b E i l l

R is pb erns !S a nd w t l J p ; p ~ d c r e a m 'fcr;garnl~ In the m [ ~ d l e - 01ea~w. II'fTTlek~r)I. ~'O'~I ENTS, elF T l , ' l \ ! tEL E$'S P:!'LEASlI!RE.

"1I~lt y e , u r l a. cal 8ro-t ery 5, tQf:~ 'fo r a e _ Q m p l e t e nmM Q f d E l I I l : Q t : a b , ~ e SH i r a r G ' e ~ ' 1 I b a k , l n g € ~ ~PS I birs all"!d C:Qcoa, wW w . , g h f r a r c f E f ~ I I . G Q m

' G~ '~RAR:OEU . l~ ~NDIV~DUAltCHOCOLATE L A V A C~K;ES

To' l l1akecente lS, tn Itc OCOlatc or J c:r~rt f ' tn

,double bOi ler Wh ~n r l y to le nd n8 ra le

; J bD , \ . I t 2 h ow s 01 u , I fir m. F : rm Imo 6 b ailS ·

m f r . , ~r a te u n li t n a e d et JT o r J1 flk ~ c a k e . t le a t Q \ ;fe p ~D4 ' Q O t lF : S p r a y . Slr l(

4~ cum : ram e k I· s o r ' tUs:liIrd e U I J 5 witt!· ~~kIAg

5 PrB ~ . M e lt t h C l e o l E < l e . ar idL

bu l 1e r ~r'I doub l e :

b ~ l! 0 "2 r rW h l s l< g e n ~y t o b , l ! ; 2 d . W U I 1 c a n ~ I e e t r i c

B a k e , , a b o u t 1 5 mmut el i n r u r n 1 1 Jc ii ke I s 1 i rm

to t l 1 : e louch. let I srte1J ( ) r U~e' ! : iv a n , f i O f a lOout5mlnu~s . Ru n a sma!! , Sh a f p 'k.n lfe :amuncl lnstd 'e.

o r eatR [ B I T U ! k l n . . R ID ~ e a t )~al~(I" l o O p . ifwer t a ndm m o l Q l 'e f a rn e k ~ f. I GaH1i~l~w l U 1 Raspberries and a

d o n Q ) : ) of w h r p p- e d c m a J i 'l i ' l ,



ETP CE· ' ,hap. '-:martel', Bo, t Better



! TRVTH~S I CHESTNUTS

Wha:t t lneY' areG b e $ ~ i J 1 ' H t t n a ~ f o , > (('"bst 'mf{:!lJ:l!' l t t i t l 'Ct1 O ' t l il " e ffRIJ'UII

i11Ui l i J i : !y 'CO[~L1~t l 'i e&. l l1(i l l.u~il ' [g iGhb~n l~ taJy; ,

Spru . n • •T ~ I [ ; g l 1 1 nnfltdtl~ t J n ~ ~ l l l c l S :L l tt e S . O t l

th~I b " v ! l i~ .t h o - c b : e g l . l: lu . t s ~Xi ! ( :0 l1 :~ iooc~- in .~ ' ,s~HU' )p) .

~ lli :y h us k; 'Clil' bur,!:"which 1CUO b uJ d' n p b;)

~ r z , v G : 'nn:u.l;$at ~ ' ~ l l m ~ " ~~]l , c b . e . s t l ' : i u ~ ! las a

hru:d . b~~01WJl'©llltere~8he l~ ,~nd ' a bltte1' inIH':J'

sld:n I~hai.nlL~st '~e ,1·~ I : i l r i .ove~.bd t < 1 1 l . ' , e e 3 t i l : l I g "

Law in h lt .c J l:B s tJ lt lt s ~l'e .also ' an , e. x o eUen 't

OOl l .I '' C le f f ibe r ' a ' n~ i~ i ta l Jn iIii l;. H!E t : a~sa 'th~y

'OPlI,tpi'1T I f , , , , i-k~€ ' '~such sta i , 'th a s a ~m:h l t o ,

they : D o e u s e d i~~la, , A I T h ' i e a , U I . c l [ J a ] ) ' ~ ~t~

E l t I J . " O » € ! as ~~p r i~ ' na l 'Y s - o~ I ! It 'C~, r l , ~ a l lt n b . v . ( h ~ i O i ! t. . . ~ ,

H 'DW to buy and store them;L O O i k ' ! lw ' (!he5imuts~ha;L i Ii 'e p l ll 1m : P I r~ 'mi

rk.~ ~l'tcl h e a . v y f b I : ' thelrsi:l 'lQ. j \ ; l , f o k i l {) 'ne.~witb bi'!.dS~1ii·.UII·tI;.~l"k~lflI:c1h~se tI~H~'I',~ii,]ew l n ~ n y , o u . s h ~ ik _ e t I1 ~ e :l " T -I ,! ! v l i .k ;h irneanslibey .

~'!.tve;~;,'!¢gtil~lo d l :\Y <O' lf t ,S to , re the~ 'l1 jin a $e al 'e d

:p]as tk : b .~g in -the l 'et .n~n~ix:u·o) ' u p b o < bvow~e k $"'m "nl~~U~em r t l l ~ ·1 P ' l;oli'Ul'ee' m : o n t . h s .

H.ow to 'cook with themO N l IVUI"eat [I,..~b~.lriestnuts;a w~ tl1 :~ re v et'Y

t-amlit·lmcl.hw~"B:1iJ.(l nlah'!;b:e],[~~l'® a]n~(.ijlt

m p o ; s s t b l , e to rl;l~ove'.,'g ' e a L Qr'c~)nk,vjtb S!

l , d l e m ' T I . J j i . ,. y o u rnus t f il 'st pee] th e 5h e ] ~ ,an d

renfu~ : [ h ~ ifhl:),el'~\i,]i;.: 'hts ~Bu su~ ly dO:ll~

! b y : b f ) ' i H ! ! 1 gO~'rol1$~ing;.B w : l t n ¢ cbestltl l i I l ' : i

: n ' J : e L l n w ~ tll(e~n;~ 6 ~IseM s ; 1 1 1 , ~ U t o d i f~m1 \V a u ,tto PB]~ 'tha:m w~tb ~ tb01 , ' ]avO)-s . R o m s t i 1 4 g Y;~ld~

a t :n :nc~ r t i1 t~atoofbwol ", SQ lJiS~' l,h is · l ' D . ' 1 e t h o d i ii'yo u 'Wan l , t o e a t ' th eC1b~$ l f. ]'U~m1]Ofl@.~I' .i rUi1~Y'!VilJl leftl ' l : t '~~.I;he $ [ : a r o f ! l l·finri~i.6l~ddi~.

1'0 bo i l 'Che..~l;llul$flLi,~eahtU·tP'pl~~~[I.;rgl 1m~

t o 5L' ¢I ~ a ll x : on thf! :n~t':siil€o f ~~_~hnu: t $;dug 'l I : . b em 'M ~ fi b o H in tl p o t t l f C , I . Q : l d \V~t.t!l'';'bOUlltl~lit

t h . ~ Y \ I ' , e t ! l n d l Y l " w h e r ~ ,sql'ie~7t;:d(6 1 'J ' l o l 1 i aUl~m

\~ritb.n s i I~~~ tt Y o O l l li k t 1 l J '. ~ b ~m l I I) t Il m : l ~ H ~ s ,

lU1d, U~-~ut · "&h.~.,"ihen ' l l '1e~r'l'e C U " O ~ , e n ' O ' i u g h c o ·

1 I ! M D . c l ] e ;~ bu [ s ~L ~ Wi.U'M,", pt!!@:~. ' U ! f e ,s h e 1 l , ~a n d

iH'~Ii2'i '~in.

'o ro t 'f la st C 'D@S Lr il :U 1i l: S ,f fmUW the .Me[~od

f lest'f"iJ}ed ill UH: l I'~elp ",at.rigl~It..

A f t e l ' p G e c fu 'i g t~ h € !ehe smu t s , Y o U I l I a n eat

tsem orr co ~k~ith1 : u ~ m . . CheBiL imtg p j! ) .i :r ' I I '~~U

w 1 t h 1 1 ~ , % l _ b b ® . g e 1 mllt4n~D ot'OO ",iiil ' ro~. ·g~e,: r i lnd pm'if ; . 1111s~wm'Y RI:-¢p,;ilj1'3'ijm"lBj : : lmd witl 'l1

Z Ipp:~es~ ~~ml 'l : l t ' r~ 1 ' h : @ d 1~1 '1U . i t .ilJid ej~{ jeo l ' l i l~eln

sW~b dlshes, =Jlclt~ll!'·I:'tNI(!gril~i~

Ge t il'llk~rrnatllOill0 1 " 1 hUJ 'I dMds o f ng r edl (3 '( .I t: s

at Rfic:n:oolci~j~f'lg.ri~c;H~ts.

18 FINE COQ~ING • "D: lJEC2"Cl09 /JAN 2010



- . ~. E d~Dates, Pomegranates, Be . g l a n ~n.lveNfne ' l,ti . layso use three seasona ingredients we can ' t get enough of.Rn e Cook in g editors share.some deli'cious ideas.

P o m l e g r a n a t e s

B ro o d o ra n ge a n dPOm!~gll'4Jna~eSOhiiJ

Cut b r o od orang~segmen ts i n to * -r rj e hpi~ and toss them

ina 'bowl:with pomegmna,t :e seeds,d i iC ' € ' d r e d e m f 0 1 1 1 1 • m i r u :: ed j , ( : ! l la , . p e l 1 o ,an d iiid r iu , L .e o f honey an d r"'e.sh I l ij m eo r ~ emo n j! Jio o , S e a so n w it h sa tt an dpepper andS.6rvewith d1iiG~".t ur ke y. o r w h ir e I s · h • such a s . h.illlrbU i t .

-L~mifr GirlJmrdi?iRjJrJ l

Belgian Endive

PowlU! ,g ranate m a r t i ' n t

M i i : : upa festive cock ta i l

with your ravoril!~yookaorg l i r1snd pemegran9 teU q u e u r . Garnish w l ' U ' l I

pomegranate seeds"-Jr/mi{er.Arml!ntt1UU

ae~llal'lll l1dlYi!with tuna talijl~re

Combin .e so y ssuce ,g r .a : r. e df te s h g il 'l g e r, l ime

JUice and :zest, l h i n r yslice!: ! sca~ l tons . n'111nced f i l"Elsnud

en i Ie , an d a spfaah o f ~ge t a h l e o nGentlvmix with I l fJryJinely dicedswhi ..qUEl l i ty ttina.?l~ethe tiln . a l

ta rta re In to uimmed Belg iaF>! :e indi

lewes; a n d ' ! i ! e n ' V e as an hers d 'oeuvr" {o u c an alse tblcklV s. l loe.someBe l g i a n endiv.~and · comh ine nwi 'the tartare for aI~t Irst C i C l ' i J I S I e .

- - , iJ ((nbf ! l ll lk k{ !l s

D a t e - p e e a n s p M e a d

In a food l I' r o ee s so ir . 'p u llS e

t~'ted p¢.ans. choppedpitted da~e.s·;he:~mted~st of an o r a n s ' G , and

·o oo ug ~ dr v sl'le rr y to fo rm a s m o o : r .hpasts, Th~ f 11 iI ~~ a n ic e addition toacheese pla te, or ~pread l ito n :a g t iH e do h e e s e sa n(fwich - O J ra tl1,Jd(,eVip~niJ1I~L

-Lisa I i ' h r . l d l e ·

B a c Q n - W t a p p e d

stuHed da,lesFilla p~tted dare with a

'small p 1 e c : e o f Pa rrn !gJ~no~~ial ' lo t then wrap il t

w~th half ofa thin slice ofbacoo.Roast. tiJi 'n J l ii g o nC J 2 ;, U n t il ' [he be l COlli

is . llUisp. - -.luli nQ~crts

Pam,egr,ansrmplie5:

Make.i l Ipretty desse r t bv c fi 'mb in iMg i.apacket of LlJ l · f lavor·ed ge!atind is 5 0 1 l\ (ed I n aJi t t fe water with . some5 i m p l e '- S Y lJ 1 u p . .yOtJr" fa ' l/Qr i l!e proseeco

e rs w· ee t w h im w i n e , an d p l e nW a fpom~nate seeds.IPour intoC-nampagne.glasses"ehi· l l l ,JIni l ' l

f i rm. a n d .S > e rv eW I " lo n gs po O h S .-Satlm~~tkafkmlil'~'ll ..

Cr ' immy bmi;QdSe:llis 'n endiveCoo some chopped. g a r li e -i n a l it tl e o l i ve 'oU

a nd b u t it e r u n t il f ra g f s nAdd h a h ,r ,e d B e ~ g ta n e n dr u :e s a ndso ma ch l(:ke n o r v eg e~ iJ le b ro th .

Cover an d bmise until tender. Finiswnth a llttlecream iii squ~e ofl emanJ u i c e : . · a n d s ome ' c ; : ho~ped

fresh par5'ley.

~ amam:/ m S elJ l! ,u ("( j

CaiJlSCQUS wi,th tlat.esa n d I lem o l! 'l i vinaitg;l'iette

St in : l ' l o ,pped pitted

dates" toast~d,p ine :nU'ts,a nd c h o pp ed. 'f re s h p!alrs-

le y a nd m in t h ,. to toasted. cooked.a n d c oo re d I sr ae li e e us ec us , Seas on

wi t h sa l t. ! li n d pepper a nd dr~s with

a ~ l1 lmonv ina !g reUe ,- J \ I f 1 , ~ I I ' $ , ' 1 f i > . e l ' f o i ! r l " ~ }

BelS:ianendive bite~w'irhpat cheese Md$ma .k ed :ss' lmoli ' l

Mi l ( c hopped f r es 'M i l i l llttto r of t g o at e ne es e

a nd tl";€ n s pe cn se rn e o f th e

mbmJ r\ e ' i n to 'ti"le oottom en d o f

t rimmed B e lg Ia n e lid iv e ·I €i3 \o !\ e5 ,.

toPpJ"8~ach W I ' t J h i ll [ 'linslice ofsmokied sa lmon , Galrn is l 'l e i :lehwi hasmaHsprigofdm.

-Ri~m r r o m m t

2U fiNE C(lOK~NG .,DEC 20Gs/JAN 2010



W h en th e season g i v es -you d 'emen t1 i nes j prese r ve themin h o n e y . ·B Y eRUCE WEINIST'EFN A~NO MIA·R'K SCAIRBROUGH

M TIn~ 'IrIM]~ {':IF !(i;:I'IR !i¥ouden c~~~tes11]. cl l 'i~b S i i r V t l e , t , juicy':l~me:rn.UI1

a re lJ iU u g :u p a 1-th e m ark et " ,Members 'Of I ~heMandar[n (lI '8n.ge l 'a m i , ! y

, " Q u s J . n s If' , 1.,~1Dgeri lles, ' lemen i n c : ' m';f~'yp i,eaU y _ d 1 e - s " ' J 'with,thin . '~a-

11 0' ] skins. A nd .h Ol;v ghc le me ntin es s ee m to b e,, 'efY"' i~hrli! tunv,hlbr

kno\l.T 'i • ~ ' l I l i ' f y " LI,~~ gOlle , a m !iw ~. rnem(J~y of th e hQmln } l , ! ;l s :t ln . .

[(rep bat, l'lllitU1m'Y a l iVe by p ' re' se l~ ' ! li l lgc lem.ent imes ~n : : I . syrup m nd e

honey . ' ug-a l '~ant i . p i ~ 5 . 1 L eu r e the '.'~f"nlet1U 1 0 . l $ ,~'awing.wnl ~ I' o u Q

an d I p l . ' € ! ' 1 1 ' ·n Un g th e , growth o f hli lJ 'mtul b ac te ri a • I t a ls o maJ . i s t h e i l " . - in

u, t t l 'a te l iLa~I " and l .beU· r 1 : e s h silk. , s n i t . 1 [ ' : h h ; : w a " v , 1'fl:tl ca n t . 1 T h lth~'1; ; ! [ I : l i l :"ee

e iC l :~ ine . IVb ]d ~J ld all. f o ! " maT1V oo('mthls to ' come.

hor '~y-pre-,rved elementin. Ja rs o f . p rese rve 'd dementines make

g r e a t gifts. at this t im e o f yeaf ( i f ' yciu

C8 'n bear to p art with them)"

Yi~eldsIq~a!r~

' ' 1 1 c up ih o 'I 1 IG r Y

" e .u p Ir an l! llrB tie d su ga r

S;wh!Dle 'c loves

2 ' I~~en , c a ' ! " t !l a m I O f i il 1 pod : s

1 , I \bi jnc!h 'ci;nnaIhOR'stiCk

1!ii, lb,fili'ml'clell1;~lnti'lne5:Giro,?,).,c~tInQII 'i; tQli'itaml,vflb'%~ii'i:ch-'d' i ick:sUc&s

lE na 4"Qui!IFtsaucepal1. br in g 1 cup

Wat .e , and the ho·ney. sugar , doves,

c a rd am om" a n d cinnamon s tic k t o

~ boil o\ler:hi~hhea_t

Geni f ly s ' li ip 't lh e , de ' m £ l 'n l ti ne s i nt o 'the

.Ii iq l Jk iwi thOut s t i r r : i n g ; . (Iff an y sl iees

arEimost iy , r 1 r J d . p ' a c s ' t h em-nnd d Q " w l 1 . )

Re tu rn to a ' fl l~ I :De i Ian d m8Jfl r e du ea

tile heat-to law, c o v er . a n d $immer

fol" 10 minu tes . Remo . v e th e pe n fr om

t he h e !S l 't ~o v er , a rid s et a sid e Q

ni ,ght .a t I l , e a s t Band u p to 1 1 2ho

Spoon al1dil:entJy pac lc : t h € i l sl i

I n t o a 1-quart cann ing ja r . Brmgsy ru p in t he sa u c ep an . ba ck to

over me'd ium-h igh 'hea t ; boilS

Utes ro concentrate tileflav0tS,

I fl ,o l l. lr t ih e s . y'I "U P O~l' the s J ] C E l S

c o ve r; d is ca r d a n y e xc e -s s sy ru

'Cool to roomremper.atl,Jr~.Sea

r e fr g e ll 'a te fOIr a t ieast 1we e k b

L1~ i l 1 g :Th e c ;~ em en tl n as w in kE'

thenefrigennof fo r u p to 3 mo n

Viar ia t lons: : Substi t i .d :e l%lb. s

l e 'ss tJh in "s~ inna 'd o ranges ( s , I L J " l '

V , a l l , e n c t 2 l ,o r b lo o d or an g es ) ..se

IM'eyer temons, ' or s :e ; e ded mnge

. B ru l! e ' W e F n . £ te in ,'alla ) . 'j . { a t l( " S ~ ; r , t

(tf"e t t r l l ' u u ! c t i r : ' u fr1 J r J . S r : d r o o f b o r / A r

(i"uJ:!JOffi. ' l 1 ' u i reciprJ d v(!/op'(!r.~. ~

Jo.letl brmk; Cooking r { n O \ I \ " - W Ol

pllbl is /u2'd i1 l M a . r c h .

Fr J'r - i l . l IHo , n e y. pr ~ ~ ,I S ! iJ '~ ; ;: !eme r i~ a ~ e d e ~ &C ! io o : ~H ib ic te s se r ta l le n t l' l. e ir ,~Wrl

(or with a d 'o l to p o f'ma s c E lr p :o n e G l rc r ~me fi ra i ic h ~ ), b!Jt t h e r e O1I remanV .Qth

culjn'arv.u~esfQr this.·ver .sai~ i le preserve . Cho p and!

. ' s ti r i n to y a g u -r t orrlce'pudding' . a d d .: c c, fr o s: ti n ,s Js r ; a cab , IO f

deoe r i . i te -w i t t . t1iillsliees

.' use as a t'~~j;)rrlgfof' vanillC!!i

Ice cream

.. s ru ff in \e c & o o· a lP pJ 5 be fc ... .b ak

• sb r in to besfgte~w. .add to illlamb ta,gine.. u s e In ast:ufftng f o r r o- as t bJfkey,chicken, 01" duck



open-face smokesalmon at (1avocasandwichesS e rV e \ : he se sa ndw lc h es w it ih ~if

58J~adf o r a l ig h t d in n e r f O rt \v , 6! .o

cu p o f sd~lp.'for a hea'rtv lu n c h f' ' r( tem(h~4

1 % fii! i'f;n ..w i : p : e m o o t U l ! ' Il li 3 /VO .c a d e s

wl'i'itll!l,rnrediunilldice

" 1 l 1Ue,d i~m~a lUdn. th~nJy ; ! ; !~ i

:a : 'inb~,oho~j:;Iedf~s ' ch l 'c i lantffi~1)~~\ I~s :" j for- : I IQmftsh

< 4 , t ;sp , wes!h Iw rn te jn i ce

'~ 'to ' 1 ,t~p.f i 'n 'el '~C:hQ;p:p.e,; jja~

KQiSi r I~r ssM:

2 'lb5~'~a8viilr!!!nol:t\re:f:)i'I

'~ i~lil-tQa.~~e.~ .oo~!f!~bi l fc'"~~Qd:

,c.oi!r~e:lyg l ' 1 e : U 1 f ! , g

'~ . m p .,~~Mlfi~ly'!ro.t&dIQI'!!ufe ,'OZ.tJhi:n'!, : s li .c e d , c o 1 \ :: !) .. S ! m c k e d

I s a ; !MO: "~ ,a . IJ t ~nltol'iI%""ii'i~h~

4 ~~ iOes·sQu rc l cnQt1 Il tJ : r: ead i (eal l :

'6l&iln~h,e$l~on,art(!!-UAQh tl'~.as;tIl!(jJ 'v e ry e ri :1 ! tP

, ; mecUy m dl~,e l,arllicyknillvea

IIii ' l limedj'lllImlb ow l ..get~tlym ff X (d

ma sh ) t h lS a v p q a doJ spa I I10 : " .:c t1

cilantro. I l lme jUlce, j a~ a lPen0 ; (Ind

~a l l ~ I n ' anGt l h 'S f. med~um.bow I Im

9i I. c Q r i 'i ! jn d l F ; i W ; and( lr an .. ,& e z e s t . . T

the sa , ~monwitn' tn,e oj Iimi; !( ; tu re; .

the'~oalsts l l m l 1 t J ' y w r t h Ule ,cu . t S t do f t tl e: g a rliC·oto;v.e.Divideme·a\'c~

mixtu~e'a o r n . , & ! :he ' o o a s t s , . P i l e . t t l e

sa lmQn :s tr ip s: on t op. G , a rn is h wi

.c1rlantru t ea v es a nd' SeNe immedi

so the toa$t s tavs crisp.



ntil ' ulad with 6 nn 1and smok dsaln 1]1

u can't f ind French green lanols

P uv .s~bstitut'Bbm ~ lent i ls . Coo lee m u n t 1 1Just tender $10 they don't f a I I

a r w he n y ou to ss the sa lad ,

elds a bo ut 4 cu ps; serve s 4 to ,6

1 CllP ' ~en( ; :h g ree : n 1!ef.l~iliS d u Pil.l ' , .

Ii'iits@idiandpldr~dove, M'l'sWn.!i:S-

1 1 medium olovegarIDic

iKQ.5her sal,1:

'K:med~!JIi1''1. slnei l~~., ' f iiJ1l~I ! I I 'hoppedl( abe l l.K l 'M l " fbsJ

3 , ' IJ l' bs .Oh i il lmp~gne V ii neg u ' r

a : 'bp. f i il leIY,2I iBteQ" i f resh,g i inie: r

~I . tse 'sm al l lh ,oJJe ;son , , a , b o ) ! : , , : $ : rQ l t e r )

'Itsp,Dgol:'IllTl,u!lt;allld

% tsp\ f :e n n el ! ~ 5 e ed~ooolfseliVll 'o".I;If ld

Ifi'~hl¥ g"oundblack IPi!iPper

% .!llil.:lp mHl~ ~m ,oi~

9 sm.a1 l i r ad li 5 !he l i~ l il a l, T Il edl 8 ' nd thin1,. sH ii :e -d (abt l y t,'~p),

% smal~ bU~b, f e l ii ! ! i' !~ I .' quaJ" t en i !d

' l e i l 'l l t I li : lW i i : S ·Q and l ' ihinl,y sl l iced·~r~!SSw,ise"Caibo! i : i t ij ,cup).lplul l i ;

111'bs. cl !1oppedlf1i l1Jl l il ieJ

I frcltlds:

2. Tibs. s li ced f li il : ls li 'I lC 'h JV>€l~ :more.

' f o r - ,gell 'nl! ! lh

4 CR:. Ciold"'5i!1u:ik.!ild_s(llllmlQfiII, IClJlti ni ta

'Yi-ilm:ih sq i li ii f lE ! !S 1( .abQut ~,~l,Ilp)

lin m l mec : fi um s :a l! . ll c epl an~com bmethe

I e fn : i~Bwith 4 cups wate r . Sin ' l rT Ie i j o v e r1 r ! ; , ' u ' : 1 ' d i um e a t unt i I J l I s t te . .nder~ 2 0 t o

30 mimJ·es. D ra in in a c ola n de r a n d

l et c oo '! '[0, room temperature.

Roq h IVchop t he ,gar i l h : :I,

pr ink le , it:w~[ha pinch O f salt .•and mash to a

paste wi'th th€rflat side of a chef s

kn t r e . l in a medium bowl. whisk the

,~r l ic pas'be,sh2 l 1llott v i neg~r~g inge · r ,

m u s ta rd , le nn e,l seed, 1! 4 tsp, s al t.

anc U i t5p. pepper Whisk in th e · 0 1 1 .

III ISI large IbQwl~toss the IentiJs; rad-

l sh e s, · fe n ne lJ re :nnet f ronds1and ch ives:

with just enough of t he \f Dn a~gretbe

1: 0 co at e ve ry th in g Ilg htlV (vou :macy

not need l'tail).Season totasl)ewJth.

sal t an d p e pp e r. ( '{o u c a n Ipreparethe salad to thls point u p to~hou r s ,

ahead.) Jus _befOre. s~fVln& gen t l y stirin t he sa lm on a nd a e w g rin ds o f pep-

p e , F . ( ;ia rn is h w it h c h iv J $S a n d SeNe.

smok d salmond v iled I -ggs1 ' : 0 dress these up 1 1 0 1 " a pa rty~top sa,eh

egg with ,8 1smaU dollop of selma F I roe.

Y i , E l E d s : 1 2

61 lar:ge halld-cool~!ed~,

'" QtL ,c.o]id-.smol(-ed 's;mIIl'lQIn, V 'e iry

'tiflleJiV diced "albout 'l\i~Ct!l,)

" I C U P ' lh if i l l ' t sli~d f:resh clhi'lles

% 'Ql,JiplmayonnaJ:se

:2 Tb~. Alinced Ir,edon'ion

.2' 'lbi:i~.~I!lim'S:~r~ rn~ and i f i l ' l l l ~h "chopped

11 Tibs. f i resh le;Monjll.lihi:@

·K 'bpI [IlaCHed'fi,I'1E!IYfratedl~emon z~:

IFiI '~~hiIY.i!:I I ; , : l I l ' !dbl<l!ck:'pepper

IPeel and. l rl 'i l !~v 'et lhe ' eggs teng tMw;se.

Remove 't h e YO lk s a n d o rum bl e themto to a me diu m bow l, Add [!"Ie S G J i Iman"

3 Tbs, cHne' ch i ves , ~he'mayonne,ise.o n io n , c a pe . rs , l emon J u ie e i. :z .est, and

j(; tsp. pepper and mix. Mound 'the

f in ing into 'the 'e g g wh i le s . Gam Ishwit"

th e re ma in in g ' Tbs, c hiv es a nd severa l '

g rin ds o f bla ck : pepper

A l t is . (m E l l r i K l " ( !W : f ! I ' ls (tFin~(J(gO~\i.l1g

· ( ' ( J n t " i h , ~ , t t h l J !r!(Ji:tm;

Wl i lI a , t: Cc ld· smok , ed sa lmon ( vaooLJ rn ·'Pac : ked ) . O f t e l1 m~lab€l l oo

i ' k S , I 'r n . I . C J O t d " S ! i " ! I 'I O k e d s a l m o n is : fresh sa lmon t h a t's C l. u (! d w i ~nsalt,"Sugar,and~as.qnings andtfil : n smoked < I I ' . tempel()tlJrES below

SO I ' F .I f' 5 bes t r io t to ,ooi'i.kcold-smoked salman bec -ause hea ta l ta r s

1t'Sm'Jomh..deh~t l te l8xtur@. (Arlo dQ.n'~oonrusero ld- -smoJ(,€( j

SIllmO:i\wit 1hOl~smoked s a lmon , wh i ch 'I' i rn o lr ed o v eo r h ig he r h ea t

10 ilirl N:t ' [@.I ' I ' IS~·mpe rm li lf il !! ! o f 14S ~F fo r ij;dr ier ; f1-a'kUilrf@SU~ t . )

How,Mu:sh:,t- to 'li~,lb.~ctagas.

How ltg, S,'t:oA!i: WIi.enopenin:g.cUUM p 1M : t i i: : : 'I i M f ' : t j , P p 1n s . a . w a , y

from d'1@!talrm:m.butmep I I : s c a . . I ' dM : ! I · l ' t i l baCk:II"lglntact. nfs way.you Gar'l$to~·anv u.,e~-s:a lmon 0("1theca l 'd l )aa r -4 wr -ap,ping t l 'r e

e n tir e p a~ e n.dean plilst e. Co'Jd-sf f l okedisalmol ' ) wlll keep 'n ! 'Ie

r eW t l~ t tl r. t J :i J~ d '\ lw . fa ! p, ped .' O r " u , ~ to a w ee k ..

IFI""IECOOKING.COM I~

mailto:le;Monjll.lihi:@

mailto:le;Monjll.lihi:@



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St ~lkingStuffers$ 25 , O R, L ES S

ACOQI IT oo1

PerfeCt f or g r at in g fl uf fy pil '! i! S o f P a n Tiig la n o -

~~lal1o o r ·s l ) av ingchO ic .o~a ' e. thisver~i)Jtn&graiter by Olefin has:a rub~ir

bSSl l3 , s o i t 's : . $ l ip . .f n . ~ . e ~: 6 ' ; 1 I i ) ' a t 1, c : o o l eihn!i .C(ifn /' f¢; ,SOO . .a 63 . . m S ,1 ,D .

For I C h oeo l ot·os

Th ese ch oco la te -q ov me d fr u it a nd

nw lt :: ( ;o r nec tJ on lS a re m pQ sslble to

r e s l s - i t • .QuTfa ' i o . r~ tes~O r i e l T l " f; e sTwoWE1y~ , i : lnd8umt car.~mel HazelruJ,W:+$ 1 2 'Qr~lkYIl1;ce IbQI (at r , eoch iu t i

.com; 800w 5DO-3396.

F a I I ow tt'lE!: S i g ns

These qUirky h~,nd-

'printed lette~preSISccesrsrs fei !Nf 'f lroads . i de liquor

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for SUI ! at' b~b.syourum:i~e.com~6, " !7 . . .670..a--782,

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Prepare'frci t l1Y

Mexican-style hot

c hOc : o iI 'a t e a t n ame ,

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twist itbe: twoon~o u r h a n ds to f r0t i1the dr ink , He r nan ,m g U h i i~o. ,$ : ' 1 I 4 a J t,d :~anaif i !d lcl ,e ! I~ea. .clOm;1.00-221-1714,

Sweet ~nd Sour

MO l1 €VRid ge F ,a rm s

mams th isUf lU51ual(and delicious) hO;1eybal®mic v i nega r

by fermenti ' r1,g its,

an~I ' Ia tUf ,a l ' h oMV im,o

Vinaga r; , t hen -ag1ng ~ [ ino o k h am s · ls . $12:fulr , a l n

S . 45 - cI I: m c: e ' ; b( :l "l tm e at

~\tO!i ' levriQ:efairl ' r. ! i5

<COM, 36.0..256 ...llOBG..

' 2 . 6 I="INECDOI(ING • DEC 200'9{JA.N 2()'lO

~r,.a t BUY,'$ 50 1 O IR L ES S ,

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A .s e t e ,f 't h es e C , t : J ~e P9 rce la i n

pl~incluch:ts tw,owi-ttlC ' l I

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a ble in o w l, s qu ir re .1 .ro o cootl,a n d c hu e ke n( sh own ). 1 350l ar ' a s e t

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col 'Qrs: toryhQme.coNl

877:..'144.-842.4.

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W c r o - c li e n s p h e ;r e topper .$ 1 4 3 . (3:'~~uncesjze)

a~ PQpde l'w .I iOO '. r Ie t~

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Ch i le 1 . ·l ie h ' s. new fJ r e ss e: d v in v l

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~ddltie!fU~~f'lV~~Ie.$ :1 'b! ),$35 ; C :h~ le -wie!h

.com for S.t!llreS.

IO n the' 'Rack

Wa,'Vy jn ter , lock ir : fg rami-

l " 'I a t -.edbiroh \ 'i .lObd parLe is

m ake 'fo r a styrrsh an d

fu no tlo na ,l w in e r ac k. $ 40

at een turyhci l . l l! i ii l !' il l ilC

~Qm;601-233-4411.

RoatH erwith BenefitsR oo to rg a ni, e l iq lU 'B u r i . s .a d ~ l lc io u s r ,e - e re a t to nof Pe l '1 l l "lsy lvsn ia roa .ma , a p e te r l' d rin k w o mbhe~700s'thati€avo~d

I i"!~ root O O l i l f afterPrahi lbi t lon, l t"sgre.aton

, h e r o c ks o r i n, a c -oc~: t a i l ,$S~'fo't0l760~m'llbott~eat lh id lf l ,ewin-e .l :1 Ie~ :

IOQ"331·. ,3Q05.

'2 " FUiE C'.OOKING. DEC 2009/JA'N 2010

M n 1 u O n l ) le ( - ; - u t . ~$ 10 10 O R LE S S

5imple and moo

'tlie!' Ha rm on v I i

s t: a Jn l ess -1 l :t o o l,

p o li sh e d f la t w -a

Danish des igne r

8 a i! "'e f m ak .e s fperi-ect~v:set ta$Iso flu:3 fioulrs e tt in1 i a t s c anvialnoon.nbion: eB e . . ,5 9 t6 - 6 -7 1 C 1

One an'sTreasure

B ' r l~5h de$: tgne~ S t ephen John.riiion'sMf' I Iwtical , candt~sticks a re mat;fe, fr ,c;mt w t e n l l1g s ! t a o 1 c : s , I)( ' n g - u r i n e s QII5 I t ' [Tom

glTlaments h e 's f ou n d 11 ntiq\ !e5 mil

~et:s.$451 te l $,139'M l ! If r1 il ca li lC) ;me.c :cm:

;BaB;~B9B~" 'E i42 '2 ' .

Bake Better

JUl~5kai 'sn:aw ' in.a.sf pe-wter -g!azed s toneware ba~ini

d ~s he s : ar e m u ch m o re a fii. ;) rd ab l~ then r ea l p8W'ter ,andca n gt) ' !T om t h e a:vel i1' .r r l lC fOWa l I6 , Q fr ee ze r t o table.

They--'r€!dl.shwashe -safe, too. :S -q ,u i I , r t I l 'ectsl i1!ul !a;r

balker, , : s e t S a t J l ! J i i c 5 Ika!J(iQirm: 88S..4 1 ' q . : . . , E l 4 4 B "



{en orebh$ 1 1 IO ' ( ) OR L i e S , S :

ifts

T 1 1 1 : $cha r< ;oo l l s ; l a t e a n d che r r v W " 9 0 0 Sl 'J : fV-

instray wi t h e l egan t v l s i b h 9 ' la p JOfntS wasI n : S f = ! I I r e d 'by ~heArts i i J l nd iC r a f t s m~m~n~

o f the iate ' , 9 w GI;;!Flt~rv, ,$SS at jkad laIJ ' ll ' l!$

. , o D m ~ · : a O IJ l - 4 5 1 " 1 i '1 1 1 1 S ~ -

Tasty N'otes

li!1ese d e li g h t fu l n o t e cardsfeatu re a~ rted ~ anddf lnk ChlS!gllsand c-ome in a

h a n dm ade 'l W o o de l" Jl b o x ~ a it :

d ou ble s, a s a I 1lQ ip e box. $ 1 6 4 ·fo r 3 0 GilU'rd\~·ilI lndle l i 1 " r i ! : e l ~ g p e 5at p f !ncak 'QCiI ! l1dfmnk$,CiCim:

'4i ' !15-642--7Q61.

TIle B ig ph lrge$1 ! 00 1 0 R IMORE '

Take the Cake

Husband ! an d wi r; e d u o Da n [e l O~aI'Id DenaBrandwein oate~·w(}rk

tQgether to crea te ·th is SOrS .~spo ~la ,1 "I a nd w , a l n U i t b &n tle g c a k

sta nd . $ 2 1'S ,a ~tdbol l lo:me.oom,;

,ae( l~EJ4.. .GClD8.

SUpSiI" ,Cuts

st~ek. light., and w . a ~ ii: lals n ~ o o .t h es e n ew 'J a pa n es e k f l l i v e s f rom: lwil l iniJ J I. A, H',l lckel5'. made ,f r om MiC(Clcal'~de pOwderst i ; l e l~a r e u ! iI .bel t 6 ' r w i ' 3 b l v ; ; h a r p . :Miyalbi7 00 0 IM 'CU l i' le ~ .$ 1 i3 :9 t o 'S2 2 c 9 1

art met l l lUiki tQ'hen l .com:

18S~9Z.9gln.

I i . . in..C,n e

This nElwood processor {fOroQu ls io a rt c :om e: s with th reen este d w or ckbOwls ( 14 e u p,

11cUP ', and 4 l4 cup) . two cur t insbla de s, a d o u g h 'b ta d e , a n d 9,

B l a de iL o ck s ys tem that h,olds tblade in p ta o e d ufin,g u se an devan wh il e p o ur in g . Ell l ik!I 'Coll lec

t ir :m 14..cup f ood ip l 'l o c esso r .

$27I l J " to $2Si

9 at t i lmamn.OOn l .

The Big' Apple

Th e cO f o r o f KiUihenAJd's n ew candy . .appl e

re d s ta nd m i xe r was inspi red by \ li jn ! a le ; a u to -

mobUes , ~n . d th e5cQuar t glassml~ng b O w l is .

a f an ta s t ic update m ts ' t radi t ional sbnn less-steel b oW l Anis!:!l" S s'r :ie sS M In d m iK e r~ $ 9 90, _ 'w l ll l: ams~sa:n rQma.cClm, ; ,I·" B , 1 I Z " I ! ! 3 S .



"HIE SCIENCE OF

Baking Soda and Baking PowderHow these two leaveners get a rise out of baked goods. B YB R' IIAN G ,IE IIIG Ii! R

INJUN[ !R HICI-f 8 .IRN~f•. "lASS, [leal'l} d

L h " I l ' J a k i n g ::)Il1d3" . nalkaline [ J { : n \ l d e : r .

fY eE i~ p aid n tten tlo n in jl ni:Dr high gej,(!l1 ~d

B cat1~e'~: J .& l i kng ;:'i{iUil:i !J l k a l l ne, when iI'S

l1 : : l iXf lc twith ~Cifi~itnQ~tl '8 I i ,ze some m ' , @ ~ ] o rl huL aeld, Mnd l~lHle' 11l·0C;loSS .gh,re~ '~ fF! 'carbon

d i ex i de g p : s . M~1'eacher de.f1'lO.fl t ra t ruJ thi

m'ltlOftllibly whh a model V " le,anl ') 'hh t bub-

bl ~ u p and I ~ ' ll Ip L O O \ !I . r h m h e' a d d e d vi'l1~ ,

I~! r .~food ~nlodng and 1 ; : 1 ' kingsQaa.

Wben I got lmo ti h kitch n as un adu l t ,

1 :t "n1IeUilhcf'(..d L f u 1 . l vo lean I" and an l u nd ':I"~

st e nd ho w ba ld l'l! 1 soda \ \ ro ,dn;~the ,~adj{}'fl

36 FINE C'OOKIMG • IDEC 2:0091JAN 2.010

dtoxide g a , tll,~t'given I .If en.~Rrgesbu l bl

t ha a h'€ 'a 4v ex i s t in a b::tttm· Of' d o ugh , whleh

11~] .p~baJeelllguod' l ise. Bu whatabeiu

bz;lki.ngpf}wder? Since it didn ' t get coyel~d

in . rn ~ ~ e ' ! , e , n l , \ n c la s s, T t'md teda H1(y, tWlll l

r 5e 'tu :d 1(rUtl~),

ri m sure 1 m "O.t hil l o n ly o o k who 1 : 1 3 . . 5

wondsrad ifb.ddl1g powd '"I~ and hakjng s o d s

UJ"e interci1:;tngeab1e j unc i why SiCBne redp

C~:IJ1~~or one, th e ~~h8~ lr l ; ] t 1 t , h . Ths fa~Lls ,

b{tilm' Ileavener~'!mea.ning 'i1e~hel b

g oo d s l: i! lf l: la J ( ): , " b e c ults , and p ancnk es

The djlJ:er 'P.l ce ;islnho ..~·L h e : y ' r e ' ! J J ! L i v a l e i :

Ba1ki i r l !s .ooa ,· ( ! l in.c l j iUm bicprbUJJ:f1te, o r

N~JI,G081 ( : 1 1 " nit :yollpek~ h : l l l J . r l i f l i n g ) ! i l ! a e

a n a cid to"ein,i l lble it to _ fi,v e'0' ,1 { ' be ' .b~S tb

, ' f l l .t l 'l 'g·":; a bill t{!lr~ lnibb!e "Tilis . l i lcid 'o

be lemon juice burtermllk, ycgUl't. 0.' v

h· t ' f fBs·mb i ' lhe v d c anu '! ) . B uL Dl l'e b<l

so da d oes n't n eee ~ar:J l equal n101'e lut" ,.t in t L a ll!~~ o n]y e no ug b W react wi th I.

~mQur l t ' f J i l f n cid in yntll~bn tten To o mue

I lnd l ' l : O t e no u g h ~ n. ~i d):) nctivlilt ; !@' l~tll 1 1 ' 1



YO'I]. '.I [ba~ lU l l ' ,@:ader j soda I,dt I : / lve( ;k !b w ill Cl'ent~a bn.t~r 1)1. ' ,~g; :JL[)~rH,aV{lil ; : '

Ba l i i r n g l i l ~wde r .O il L'h~o the ' I ' band , is : a

pa~k$! l - ie :t c o n ti'! i us h a lt in g s o da

acid L o Cil'l.l5;e a balaneed :I\eac~

aeliv3 't'e it, al l ~toU!' l I€lBd. to d o is ,add

\vh]chJ 111 deli 'Jlit~ori. ~lb~ too~ 'h~sto

w i n n o . y w a IY } ',

~fbaking powde rse] j~CQ:I l' ta ined lsu:r l ;bNdng pU'llde~,I!;

k ick . ," V be n ~ "o U 'mi:x\!j 'eta:md d ry ingJ'tl-

h ~ j d u g P [)~l\I'tb~.'Ii·actD.'!! i 'at§; i I l s ta 1 ' m ; t ly .

bubbl. 5 iu the ba tte l'a Illd U1lul l1 lg

I']s:e. BUi t ill f )",[jill dC1.llI'I"~f'k qu ick ly ill'!ld g€'t

b ~ r t t e l " m ' ~ ~ t h f ' i< J , v enn ju:sttl r ~ e , \ VI t n ' i . n u t e s ,bubb]es . 'uiill r JSe 'l"~ght{nUt o f jjl!,~batter

i nt o ' tb eai £. S u witt! a Cl l I . . eru~l P l : . i : i ; c a : ~ i t ) i 1 ' l

~r~cfo:n~c,m;~ : ruU:~ 'Ctu! 'mi~~ " I ; N em,~e b(;l ld.mg

powde r wQ l' [( ae:C ', -o~ · c1 in .g ~oY O : l U ' ! i lch~ule bytl~[ng acids~hat.d on "~ di~C!lbtel !1watet ' lUl '~rn

they J'~ch a '(:el'~in~aJll~er.t\ltun~.1'hl is ls

u : & ~ [ u J with b m t O O ii l iSa n d d o u g h s thatn,e~d m

l" hi I I b e fo r e ~ ,in ,C :ttl ' tbe I O : " ' f . ! ! !: n .I·

T J n 8 U : I s :why Y / j ' l l ' ] ] !ltI11'l~tht'les s e e ~ i ll ik in g

powd( ! i r with d,l i~I i : i I I i t !~na b l 1 ! £ s . "Fiasl.a,{:ting"

r~~'t;s c l l t . reom ItI@mPID'1UtU·~.]n"slow-soting"

hald l l lg ' :powd~I~! th e m :-id dQe~~l't c l i : s : . ' \ i o l " e 'lU]'!;:!]

it reaches a bi,Ehmfternperanire, SOi l l i 'VOO'L

S~ tu~ t l~ i:s il 1 ig 'Unm it~1it$~b,eov~en,"DQuble '-! !l cr ln g " I pl a ., vsitb~th \!jI'sys,-it does some

r e m , e 't in g ;fl'~ 1 , · l ,HJ lxl l .- empera lu l : 'e an t i ! o o t s l l £ l S 1 J I p .

It s . i : " € ' . a e t L Q 1 i i l l . th e o ve n . 1V~t'I$to f t ,h" , bak~iI ' ig

PQwde j 's Y( I 'u f i Ildin th e ~ I J l J L ) e v m a d : t e L a redo.ubi:~:ta,t- : .~in,gibe D t h : e , r types a re U : 3Gd .

· ;l J ,a i m ty b y resta:u.!·.~nts 'a : n d enmmereia l h - & k -

e r s; I f) 'l :I li l f il 'l d ~ ,b .ak i ng 1 1 p n o w ' d ; l ' : ! , r ' on th e sbQlf

an d its ' ]nbel cl!oesll"L I3ped~y , 3 I ~ PI :l ( Dt " ycur

n~d,,~ ~:llJsbI' ju:st bakl ng ]powdel"1 you. can

assume it~slul ' dg 'ub, l~~~,c ld. l : lg~n~~.

house yo u r IcavenerG e n . e . l : ' . 1 T h I Y j f y v u , b a v , e a f'~{!;ip@ ~ h a : t ~neh;ldes

f in .ae ld (slleh~g.moI1'l:55eS : l I I d c l , e d fm ' fI,IlIV1ld.

Homemadebaking powder

Th€ ! ' l~ar :e twO r e a 5 - 0 f ' !s . Y O I J migh t w a n [

to m ~ke yotifOWn t Jak rngp~wd@r r :

1 .YrO~.s ,e : tt o r"ocse tl h .e l n~d l en t ~'L'haltgf) in~ortC a n ~ can ,~YOid addst ' n : a J t OO1"ltEir~a l um inum , ' W i n ieh ma y

re su lt in a . m e t a l H e taSte],

~ . I 't l 1 ' l i' 1 1 1 1b! ~ ma ll ", f re sh ( 1: ir eo o u- se if

me pu~hased kind is keptQr'I t h€ :'sJhelh{)o tOrog. ln lOI5 : ru re f rom~he :a k c an c au s e' th e· a d d to m ix witht h e ba 'k in ~ gooa -. l' i lh . e rsby neu tr e l-

IZlf 'Ig

both)rit'S : s ; j n:)~ le r e d o ;,M i · : < t w " o pattsersarno f ta r ta r r 'W J t ihQn ~ part bak l i l :1gsoda ~nd

Or l1epa r t c&rns t ll il 'c h . Store in o t l l c o o ll• CIf"\I

p~acf l l ror u, [Jt(J~.severalmQn~l ' Is. !Haw1 , : O ! ' 1 S!t~8lsts,d,erelid!iionh o w a i r - i U ! i g n t

i t' s : 9 tt oneQ,how gft :el l y 0 1 U 1 open it, , a ndm e hl.!m~ditv, '

re te st 'tlila freshness o r 'You r bai l l : lngpowder , ,efth.er hq . ll '1 i smaOe ' o r purd1a:se~.add1tsP.ro1fUPQf'hot~t0r.1Mmi~

tllr e sh ou ld tU Jbble . II :fitdoos1l"l ' t" ~os'S l r t .

you ) : l chQQB@ b~lldl'lgsoda , 'which Is adi. ' I ! I '~ l l :ml

by tn~lack1L U you ha \~ a I'~~pe L h m l ~ l u l ; $ noaeid (!!lily, eggs i mllk, n01JU~and 8.1.l~·)I' you~ll

wimt l ;u'I ldl 'l ig' lH'J\Vde~":ilJS~IDu;rI HVe'I ' l : il lg: ~en~"

b e C : : 1 U E @ it basthe acid built i . n . AI!S(: l ! dotlbtl"~

a :e th~gb~lking()WdC'i' h a s th a ,t d e I3 y .e d .

s@~omlaI 'Y 1"is~ 'ftiben h~~t [!ll : > l i p p n e d .

SlIt h 's ' t ' tUil.alw!-; ly l" Ul i~ ' c u i : ; . u n tl d r ie d :

SOl 'J le l · e 'C~pp.suse bo th . bak ing sada f ind

: 1 ) O ' M l d e r , T b . e s l !' ' !I e !C iP ( l3 L lS u< l 1 J: y c o n U l j n S O n ' U \ l

t 1 J c . i c l : l ~Il lg!~edli3'lfJ'l,l 'u c h a s nuit iQil".vogu:rt, b u t

the ~arbon diOldd~ e1'pal.t!,d'l;Vbtl'ITIIh~ l ~ i S J k i f t g

soda . ~"BRet8c l : t l , l th,e nc'iidli'sn~t el'J!oll~p:h1 0

leaV'{H:l~'l~lln::lOU rn.tfJ f ~]:!1Itte:I~'ln I J u . ' ~'eci~e.

That 'ls w ' hM l f i e baki.ng I P O W < i C . : !l ' s t e p s 1 : 1 1 1 .a to ad d

th e ] l I e o e S & " I ' I ' Y c:, :l .ra l .i ft.l t~s; a i l l ~ a m a U o c r o flmv]np:the I ' i~ht balance in the l 'GdllP~'

Beyond lift: more Ha : v . o r

and better browningA I ~ o t h . e J I ' r e ,l l; 9 Q ~ lt o u s e bo,th b~tjngS . d d H

and lll\:r'!iYdal' i s J t.ha: tt h e y affect nm r : v o ~ · ! i I : n d

b~'Qwl; l I ing in difllel"ell,~w~,ys,[ \ l , ,~e lI~!I!'1'0t:1 'P~

f u !! ' h u U e t " .I W l U k ! O m J l c~ ;k e s 'o n P i i1 :W 339 . II I ]t,

l l L 1 U e ~ ' l 'n i l k i i ! : ) L l S O O 1 : lM ' U . ~f o r i~~UaJ\fol'.. I I y o n

u se d b ak in g i jlijd a ~O:I[l(~, iteould n~:u l l f '1 lHY~Gi.U

o f ~ rle 'bu:~t!9Jb 'milkt;I!l(ti!~]~n D i yo u 'd ]O ~ U ' i ! lI t

· t a T h l g i n e s , s _ Brn byiJlLc.I~Id;ing bfi.kif lg powdet~

wi tl i{ !h b l· ln J g . 'i i ,bs O~:v.I ' I lu : i r i~ smne u f U l l ! . i l tang is

I ' l ' tl ' r t b!!hind , I 1 n t l the:I'e'S s tm l o o Q 'I .U ih h~i \v :en ing

th l ' l ig :ht-as .-a-]' I ' panc' .ake~ •.

Asr~l' b . ll owa : tin~ too D1ueh acid w i U ~nl]j .b~t

U~bI'O'W1rli I~gba;p;p~ best .10 rm niJtaline

OOI,\r in)l' In~,!] i[] t. Bok ib lg ' soda no t only reat! ' ts

\yjUllh~'fldd. I ~O I .l i ' e ~ _ , L e lift In U~~nncld~I!"edp~j it ~iSO C.t'e~hlS ~Ul~]g]]neanvh'(1Jn-

.n",oll iL ~d U'li!iltn'le'2iJriS b et te r b row ni ng ; Ifyou ier t . Oltt l l i:le b lm l k i J ' l . g ~mfa a n d used :on]y

baldng l ' iO'wtle~' ll ! t l li le p n l l l c ' a k . e s " :tl1~r! j , ' l l l (m ld

rkl;et b1.l'L\'1lwd[l'l b~O'V1'l~15W~U.S v 3

go]fbln-b~' iO'wn !l~clc l ~ I D ] c i { m s ;p :; lu c a ke is o n e

th at h as ; m ere a lk aL iI le pH .Wlth this .~ i , ILI 'ym(J l l l 1L of'cb~m.ienl know]..

i ; ' d g e , yo u lloW hav~ f t ; ~ : rg:1'ea~r ~ : m n J t r ( ; ) 1Oll!'r!'·

Y O U : I ~m u : l ! h l S , p~n( ' a l ! .m ; , and q u ] e ; k , b l " e ft .c i s.

Wbe - i : ' I . i 1 i f : U · yo u WZ i : n L t~llg;i~'I',: ! t I : _ l lM ' , oJ' lnv ' ;""nGII~

u s in g : t be l"MI)e;I , ' I,Mveners In t h e l 'J J " q J [: ie : r

wa¥S w 1 U g~ , , ! ~~otl t il e b ~ 'k e id , ' r - ' r : !H t you '~~

l!iJlokil'l.lJ f ! l : l ' : ,

Br i i rm Gr.t~1' is fl i"Obfjtie~}rQj~!'lJ n O l l o . g e : r

: { J J . r r lay~R 1 I ) ' a { d ' e € t r b J I "illItP . o l l ( J w Ills b l u g

a t . fr , i! '( 1 G . " '( J v I U J 1 g , t ,' fl :I U .



REPERTCURE

I-tOW TO MAKE

PancakesA b reak fas t: favorite' a ll c o o kg sh o w Id h a ve in th e ir recipe boxes. ~'Y ' D i:.I N' 1 5 E 1 M I CK IE l S ,E . t i l ,

NO'rUING·B.fl.AT:s!~An;MNG n rE DAy ., ,, ,r lt b ~ s:tuc,k"ofH.UlffyJWnd~~; p[ph;llg~

]Hl'L buUel' fi ': l llk p: i' lr : lJon lms. ' L H . 1 ~ j l y , .1l!~il·,e , e E U a I Y1[;0 ~ ] u l l w . l i l t h6;l~~ ~~d

thelr L i gh t te>: tu re. ~.nd :sUgbtl"vtangy fLnvfll; ' make . h.emlhl ' ~U![QBi.O :r

m t ! l I ! I 1Y pa nc ak e th ~ t l;!\!:Jtl'l. lll"S f ro. [Q'lamix , K ee r, l i . n u'!]nd th e s i .m , p . i e

l i s 'D~dl ~ll'll~!;lt~~ndY O u " U _be nipi;)~·ogy o u , - 'W 3 J ' to ~ld e l [c iQ i U S b l ~ e - ~ ~

i n . f l O Um~.

USi8 t i m a j j' ight he~t Ifyou r 'griddle i5~OOho,t,tlhe oan-

ea i [ e$ w l J l b um . ou t st a y r a win siG e " T o o c o kJ ., arld t h . e VWM't b n : : l ' w r a . o r r i se , T h e gr id~dle.isat'ltrterighttemp€~twe

whe.n~tsr drapJets d l8nce

on it belate evaPOl l f~ns .

M~·sepa ..ate~.'iMixingthe w et B no dry l n t g r e d i f l l ' l i I t s :I n s e pa re te b ow ls h~lp5

a v o i - d ] ~ ,C i i 1 r r : h i J i : ! i I 1 galft~

V~\.t'IJ,i;ilcm_ibinoo them.

O v e r m ] ) ( l in g ~eads ,e o ! to u g h ,.

heavy pan t a!k e s .

I i<e.ep~t ' u lt i ilp 'Y' To mlnimrze

~Y' t€F I IT:o.1r lma! t .km, mi l< ' the!

w~t j r l i g red l~enrs i "1 to "I:ita

drv j~t until the ba~terise w n ly m o is te n o ol ; t~eresholl. l i fo :still be~um~sD .

Lellh 1 I I ! I ' ! i ! S ' t Le i lJ : dng ' th e ba t -

tel" s it ! ;l ihUe you h ea t th eg r i l 1d I -e :a ll 0 W l l. , a n l l. g . lu t e n

t f t 1 . a ~ has -f o rmoo : a ~cha: n .o et o r e ~ a; l( ,gi,vllng~ua m ore :

tender Pa'nca~ ,

! 1 < J 1 0 ' o ! i w - ' h e . n . 1 i b ' i i , p 01;!Ok

, ~ ru ; :: a ke s u n r o li lbuhb:l~6 .o ve r t he e xpo se d .s !J rt 'a

·bhleedgasII.\ lCik. drvf a nd. t ! l 1eoo 1 t oom s e r e n ~ €l yI b r ow n e d , F lj p o o f o l i ' " -e a j, l

me blJbbie~ I b re : l 1 l k II.

C he ck to meke:S'LJI~:e·vou.t1ave the5 .e k i tl ! ; ;: nen essent ia lsbef 'O i I 'e rnak i 'r l .g p~n·cak .es:

,. 1 SmaU mlC l i: owa v e- sa fe . 0 0 l, 1l i1

o r s ma ~1 1 9 1 u c e p a i f l l~ ,W,h l sk

II' M e a su rm g Gu ps a n d s po e ns

II'Medium and liafS~iID1.'J~s

I., Swwtop ~rlddle. e!ecuk:I n idd le , c ! ' I 'a ! 'l g il !. sk t lh~ i t

IIIS;p.atu !a

!"Bakin.gsheet

:318 F i :NE COOK ING - nsc aOOg/JAN 20Hl

Butterlmi'l kStand ...1 51These pancakesgelthGlr tangy Flavorand Hght-,1s.· . ; l1r te:.ltl.~~e((lm bU

BlJ lln a pn"lch,.v ou can LJ~~.anv oftriese "SUOSUtl!tl(lnS'

• p .~wd ' ·e l l" e dbU "t ti !r m ~ l k U~ , acecrdU1,g ~ c p,u;,Jtage d I re rt IGIl"'!, a I ! : l d l n g

to ,he we~I f ' I ~ r e d 1 t s , a r : u he poW(~er Ie rhedflil~ " '5 0 1 .1 r I f1 J i 1i U c : "d d 2 1 ' b, s , i " ,111 !e VUl f ' ga1 o r l- am e n J LJ iC .2to 2 CLJp5 w r l l. ') I ~and le J l stand for ~Omln...tes ~0 thlcke 1" 1 shgnll·y add , 0 . U 1 e w e l I n g re d~ Y O.2 ,u na r id t tlU k: Add 1e IU p fJ la in ' f l " 4 J , U rt an d 1 r : : u p I f T ' I d ~{tlOth ca n be(, H low-fat) to tle~! I l I1gredJe l ' l t :5



pancalacal ' l :add ( r G S M :b ' r li ,e s . ' m h i R I , ' ~s i 1 0 e n fr u , t t .

e v~ ' a rid bleti:IZ 51'k tgcon te this bat~ran ex t ra 'tlit o ffl~ r. O rS l: J'0 3 _~ U Jte~ QI JP

m, co r i1~ l 1a l. el l"WhGI~wl1e : .a t flour

J ) 'o f~hea U"~u , ,pose- fl o l J r . T , · ' tsret tp!be E ! ' a ~ d ' v(]a\llllelid lM' tf l ,p led.

a'bDut 1;7'

31 'b ,s .u IMa! l ted b.u~li"i ,mof'Q.fo:r se r v i ! nS :

9 ~. ~el!ps'.un'bh~J1cht!d all"pl:!I~D'flo",~

% e~pllranu'18~d:sugar

li t5p. ba'kln,gp~! i 'oidpi"

lit b ip _, ba k il n :g . ( Id e a ,'

W .~ k~sh .Q II '$eI&l

'2 ~pSilbl.lltte:rrn It

2 : la : rS~'ellIS

Ve-getsbte QUfpli' 'd1 E I' gl'iid.dle~

:PUi"e m p e'sll)n.!pfor'~.enlii!l'll

lHeat'tne oven ~DQ i ; J i lI F ; , M e l t ~e mu~r i l l " !

a s . . l " I : ' l a l roowi In t h re MICI"OWl!ill}e or in asmall

sauci l lpan o n th e 5 ' e Y E ! c a rnd sat &5 [01 ; ;' 1 : 0

fmr; )1 briefly.

In a l a ra e bow~ ·wh rs l( h e'f le ur.s -,f,

b,akff l lpowd1er. bs ifGlR lsGda. and saltJ'ilI a m edium

b oW '" wh i s) t ~ e ~ 1 il i ~ n ;n ~ k a n G e~ . Pollr

~Wew e t in sr e d rents ~fI 'ID th e dry ~"lfed~i!:!nts.

W M i s .geR'tl~~n t n t h 'e , t't ry k,.,!rediel1tsa~e

a lmo s t I nQ'Z l fp a :r :a t ed ; s rO ) ,p be f ID I' s: th e batter

is eve i l1~Vmmiste l je a . A~ ' tI l 'Yeco olo o 1mel t .d

butter and mix~US [.u :n tUthe b au er is e 'VIe r ' l l y

rn ! :l J K s W r i iG l ( here w i n I5 Q l umps ) . l e , t th e IbSt-

ter rest wh l le vou heat t he gn ri d d le ;:

Heats:gr,idd'eor a [erges lk il le t ev e r medium

Iheat (o rse .'t a n elee c:lrii4i:dle tG 37S'(ln J , f l 1 t i '

'Ol~p$<lrfw~ter!bneflry q ~a m:" : · tn e su rfa sa

be i ,o r re '~aPGra t ln8 . : Uihtlv rail,~lie-!riddl'e.Wo(ki~lnb.a'tches, pour l4 cup dft:he b.at.ter

onto 'negrlQ,p.l~fdreacbll'3n~ s;~~inrg

t.hem ao ow t 1 jn~h,apillrt~elCQOkJ.mdqs~

tufbet;ll lntH bu.tbtll~sr i SQ l\ O

t t m ' ~ u i 1 e ; e e ' - a r n i d l :the edges I e o k dry.1to. minut-e.s. d1K~ 'the

l l_nd.ereTde~·eath9 QFlea ke tomak e SUA!

it's n c ~ e l v ~ri.lWffi~d;ilen f i l i p . OCii~k~ntij th,se'9n~1~~d, isniee~y~rowhed,~lbO!u •Min--

u te m ere , TJansfer~e'llanealke5 to a b aR tn g ,

st ie e ,t a n 'd ktepl warm'in tha,Q'Ven whney.cu

f,e~e~n:ft h tf;e rernainin s ' b 6 ! t W l I " .

S erv e h ot with i Ju t ter . : a ne tmap l e . s - v r u j ! ) .

Ma_kiBoShead: Gook ied F > B neak as w II kee,p..

s ea : t l l ; l ~ d infrelQsl'l : a g s , , " & i : I ' u ,p [a , 2 davs r l ' i '~ere f rm.e l' a tGI" ':a l 'l d up to 1 month in ' t he .1 \~ee~~ (.

qefra~t il l ' t ~ e r e (r lg . e f, a . •, r'mvemi in t at ldI ' ehea l t i n a ~ '3 S 0iOFo v e n f o r !imiRlrites.



The New Geometry of the PlateR'eth ink the Atne r i can d inner pJate . Tha t means more vegetab~es.e ss meat a ndwhoieg ra tns . . BY ELLrnE KRII IEGIER.

FIC"l'1I1~E Tl-lli (],LD-JrAS lImNED ilir.l1l@:l' p 1 ' m t e !

I~~an'i::;h~~ :p t :d w l th 'liIl~.all,on~-I . ;h i ;n:) is taken

I J . I p i ~ J I pOtatoes {Oil""'lrlut~.ric~),i rolf] IJ.lere-

mUiJl i~J lg~ tHlL l f~ 'a~~ i : t } I ' I I~ ie f \ fQ~': v ~~ t ab~oo .

Un ' lh . , ~ ! 1 I I l l: } : ~e I ~~~o o s e p l \ f J ; p o n i Q u ~ b.mv~O:{1;

(i!ol'lle C l U J " .I'lil=l'lll]th , an c lJ ;l hy sic $ 1 s bl Jt s a I ' I . ' y g U t m .

The ,~t'L iSI tfI be iUII'lut1~;:}lt,hYiwe .IIll@ & !to

~l'!'i~o w· fo e U~ ll}\vru.'d :n : : lO~ 'e'f1'U i t : l3 Q'nd~-

el;,~hJlcSiiand a ;W3 . y Crow ref in ed g1'aiml 'Mld blg

hurLkJ~of h - i gh~ r t l tmeats , T ha t's w h y it~'Un;n~

to iiath]liik 1 : 1 1 ' l~l~t.e~melJ·'. By dedjc~~fug;

ha l f Il!'(he p J 1 n I 1 : : e LOe~ll!.':ll'f'u~v€~tail;)l]ctSIO:ll~" l: u ~ t Ii 'm l " t e l ~ fI .n p~ · o te i ll ~ a r l il :! tit,e o l m : h e l ~ · q . u ; !w t e : . "

~Dwlmleg.l ( l i .ns, y~u ca n e~gily prut tU lb~t lhe r ·a

betb~l!-b~l~need ffi'e~1,l.

'Teg1etab les ru le1 rease my h us ba nd , T hom , b ee i!J .u s e''i .· lb em he

cooI \ :sanc l t ~skl'iillll.l w 1 n . u " ~ fu~'di.tloe!~ 'h e S8Y$"ste ak," An d U l L n t ' s . € ! ' : x ~ C ! d y \ \ l ih,a : t he'll S@l:ve--a

,p l ,~ teo f . s look V I ~ i U ln o s :i d~ BW .~ ~ . ( yo u ' d t bi n k

b~'d ~ Ji ek Ulp ,;]I thh'Uig()J"i.;~~o,U v J n , g "v i t~ l U'Ji~ fh.·

£0 klll'g.)1 H e m ig h t 11l" a n el(~l"em,ee ' n n 1 L p l e . ,

bUl; hi~ mentality ref1edsthu.t of ~:nanycooks:

A meal is : I~lrun~'rklout ti~al l \n te i l : :l • .S~dlIJ1'.

thl!S o < !'I ;e n ~ U e 8 J J1 1, s_t .hat \1l.}ptahiJ.}s a re I.OOi~Y

<I n n n ' {! lt hOL ]g~ r r t. t 1nd as ta l re su lt, n o ve:I 'Y

ir~te~~Urog Qr des' it·ftble.

)But ' ' ''hen you . '~hlnkol'vege~hies as 3:

.ru~jOl· p"I~J'; ~8 more fd ' a r na in 001[lliSfr t l lan

< l 1 I : f l 1d ' O ' ,Sl:u : ld f !J l1 ly t h e y merit mere attention

and c 'J ', t! 'a t ;h ' li it ;y : Fo r examp~.t l . , ins tead o rMI!"v;~ng'a plHt~ o~~rulu~dgl·~.nb~~l'l'l!~1you

'CHIJ i :mut~ tJUE beans with gi n g l: U ' : tU l I: d.g~;u:l~(!

0)' '~OS$ t.lJ,e,tl~w~lh a Dijun '1 .11i ;' l]a :i ,b~·~t t~I }ml

gDl' 'U is h them ' w ' i : i ;; hherbs and n u t s , 01 ' you

C I ; : 1 ( r l .d d " " r !' ~ lr ie , tN o f s p i 0 e 5 a n, d f re sh I] el' ~~

t o a : i! :n ~ pJ e ru e d le y g; f ] \oiWiwd~getllblms.,as in Ilh~1\edpp lll~ns:ite'.

The otherhalf of the plateMnving ' lhe tueat . lo :1 l . ~UP1) ( li t 'Ung I . 'o l e doesn! t

m~an it 's I IE!ss:· i :mpoMI!nL T I ? ] ' ( J I ~ e i ' n isessa:nti l ' l i~

~ u '1 ir~ , l ' l ld w(!'i i : "being-we Jusol.don~t , ! : : Ieecl~t

C i ominaLing omr d l nntw:. T I 1 ! m e : to rotH" i [ )Uf-1ClI ; !S.

o f i " ~ c l t l 1 : e a L , . - ] J s h , ~.r p e u l t!;y 1m o n ! than l'OV~J'S

('lUI"pr,o:teln needs , And don~ t irtll~t tbat

be a 1'lSan t ] tofu ,cont-ah, p.I'ot~il:1~too.

((By d e'd ica tiu g h alf q f'th e p la te toc.o.lorful v e g l e ; t a b l e s : l one quarter I t o

l ean protein, andth» o t lw, , .quar tert o whole g r a i n ' t C ) I Y 'Ol t l o a n p u t : t o g e t h e : r

a b alanced m ea l: s ,ays El l i e .

A s f or tbf .l.!jMt :qnal't@,l' o r the plrte" go fa } "

wJ~otegm.i'ns-tl\ey'wgom~ fI 'OI, ' J ] bi.ppy to·m[JI

mjusbt .rewye,3l's,..And t imt~ a good t:hjqg~

bef !£H. : I fSe ' \ \ i hnlegt'ail1S,_-f~\r;l 'J1fJ b · I I O . . v a C l ~'i~,e , : I I I i l c l

Wihol .e-~TbeZ l tp~lstao q u in ca , bu lgU l ; mud

b ule y~ 1 1H v e L he ffibel: ' am i ~'l!LUc\'i 'ICIants yo u

n eed ~ ut c i a : I I l ' e t =s p ik e y~m ' b lo o d ~tI~7i'l['theMJa~ r I'~ffined~l~~iu.s1 ; 9 . .

Th is n l.e ~ll is a n e ~um ,p j,e u f b u:w y ou ; c an . .r~,-

jjgg~r y~u.r [Jlate phJ[J(lrLio]ls. wl t~10!J~eav ing

YQU1"~Omr l: )l i" t : 2 l~ Jn .e '.~thas all Jth( ; !e; I .elWle~ of 8,

lwadit im1,a.i m : n i l ! 1 ' J ' ~ SLtc:el~!e:m:~I'Clam: [~~~ik, ti'li~

:s 'tudCledwxthl 'm.si l l ls·and Wl.llJ~luliB, and ~ubt!y

sp~i!cd, l 'Q!i lsted vegembh~~~.Only l ' I ( l l~ethe rje~

i s ! i - y f f i l . J J ' ] egl 'aiJ'iI. th e p JO o c ~ ks le w te:ndel'lcln a z n d

~akes i I i J . po n ly a q u a: .r te r ,onh~' , la . w ~ : Iln u ] t be

co ]o rru~ 'Vege tab le s ,da [m prlm e p,1"b.~'m,a l

e .s t a ~ e . G o om e t l : 'Y h a s, n~,e~'breen $0 I n 'l ll d i 1 f u m . .

1','The i J . l a s 5 ; ! c AmeriQ:a n diFifi lerpl~ite'!l mare o f a he a l th l ia b il irthen ~rIi asset: 'L ~ much hrgh-f

m ea t a n-d t 'CQ ' f ew ve ,ge t i 1 lb les .

2. Fora mOM :balanoed mea~,!,t l" m " lk ¥ ' @ u r p la te by ded ica r tJn~ ;M

'Qf~her~ l r e~Stawto~tabtes,

3; . Think o .f vegel; 'al) [flS a s a m ain!"!Ofr.a s id~~V©ur l lbe i l 1 s 1Pj·lied.to

cook th e m " O i l m~~~'nterestf.ngwa¥S.



1 Tbs. honey

1 Tb!. ,thop;pedfmi~:hhyme5 , Med ll !l il !l il "l ' , c aw f fl it S i. ha l ' ' U ' ' i ! l ! d h l U i i , g t h w , i s ' e . , ! u i l i d

, c u t I l n~ :C l1q f ,ld 'i l ~ t e o o s - « a b c l ' l i . J , t ' 1 , ! l ; 4 I i C i ! . l I P : s ) '

, 2 , sr n a lm r , e d Qn i '~ J 'i ,f j• ., ( !~ch OOlt i n to , B w ed ge s

(tii!ll1'tlhe! rootMel buUeave intact1!;) I ilo,d

l a ve rs r ng e fl 1 e f; ')

:2 medium J ' i e d . b e ' J W pep :pe lFS~ seeded and 'cut

inlro 1 1W", , ;nch p l i o o e : i ( ;abiJt: l t 3 CQ-;psJI b . bl!Jtte! ' l l ' !Ult : .~ql iJ'a! iJtnl j p e el :e d . s e ,e d e d ~ 3 ! ! 1 d

c~t into, ' 1 - f n , ~ h pJ~~ (a!bolllt :3 Q ! ! , . I , P , s : )

,2 ; lib!'!" ,e!Mtraa'Virrji l! ll cn~;e'oi~

K o sllll $ $ al it a mr d l f f 'eshl"gro' lJ l l 'Id b~a~ pE rpp~

Y . l : tsp.grollndi e! ! : !m~n

»tsp. 2fOlUndcoriander'

' Y . z tsp , , :s r oundgWnge : r

\4 ,t~p.1 , Q L i ridanilifl i'nDi'iI

~ t~p.,cay ennE !

:Posi1ti 'on:am(;k in the-center o f the oven" !J lJIt

a r immed bakin. ish .ee· t o n t h ,e rack . a nd heat

[he o v e n to 460cf.

In a I la r ie ,DO'w i l .o -5 5 th e car ro ts " onions, bel l

p e pp e rs . a n d s q l J B , s h w ith 1 T b s. o f the o il~uld a pinch of sal ta1r" ld pepper, Spread the

v e ge t a bters,o n thehgt baking ' shee t in a s in g le

layer and mast untl1tender, 3~)to 35 minutes .He.a· t t he reliinilli'ni'f'I! i 1 T bs , o il i n ema - i nc h

sklHe t o v e r med ium neat~Add t he sp ic e s a n d.c o o k u n t il f r- a g ra n t .1 'to 2 : minutes. S t ir in th e

h o ne y a nd th ym ,e an d 8plnch , of s a I t a n d

pepper..

D',rizzle' t h e s ip ii ce 'm~xt u r e ,o v er th e roasted\ II e g e t abl es and toss t o , co a t S eas .o n t o t a st e

with salt a n d p e pp e r.

brown rice with walnutsand p :o lcl ,rn ra i in s

~

Ii ! Tbs : , ext~,-virgin o~iiVeoU

'% , S imaU yeUow o:n i~ :n ' . 'finely diced

~ , e u p I bl i lo W D I 'I f" l c .( !J

I ! k i s ! h E ! i r sail!:

:2 'TbIS. g,o l 'den l I 'aisi ln!5,

~I Qu!p,wo lnUIU. Wi!J~OO ,and fi i l l lely chCl 'ppe.d

2 lb s . f ine' ly CllCi iPpedffesh '11Iat-i leaif p:ar.(: ley

IFreshl~ ' t ,Ircund b la c k p ep' ,p e t'

HeM'the'IQi i l l in a 2 -q u arts au oe pa n o ve r

m ed iu m n eat. Add [h e o n r o n a nd cook. stir .r illSi

' f r equen t l y , L I 1 1 t l 'l S o V t @ f l G d 2 m il 1 u te 5 · ~ dd t h e

r ic e a nd stir to coa t i n t h e - o il . Add 1~ .oups watere n d .~ r sp , s al t. 'B r in g ,to a 00 , ' l o v e r h igh hea t .

,c ov et, r ed uc e 'th e Ilo ot to I l ow, a nel l c .oot ! {unt i l.

a ll th e w a ,t er is a b 9 0r be d a n d th e rice is te n e i e r .

aoo \J tS5 , min.u tes , .Remov e ' ro m 'th e hes t and

letsrt for 5minutes before ' 'fluffing with a fork.

Me :a .nw hUe . p ut t il e r a i si: ns in a sma ,l l b ow l a n d'

a dd e nr oL l,g llbo iH ng w ate r to c ov er . A llo w the:m

to p lu m p fo r 1 0 mi nu tes ; then d~aJn

Stir tl1e r ai :s i ns . wa l ! i1U.ts.and[ parsley ~nto ' he

c oo ke d r :lc eand ;s eason tc.taste with 5 8 1 1 ' [ a nd

pepper.

ria d - r~C)~U e 1

pork enderloin1 1 1 . . , ~ , ' 1 f U ~ E b ' ",peUl'k: l tendeii ' I 'oin, 'b imm'ed,

2 'tsp,DUonmrustard

1 1 TibSi. c:oriander:~~d5. c rushed l

'1 1 ' t!Sp. b l l a c k o I p e p p e ; r C c f 1 i 1 s J ci'tl!sihedl

1 ' tsp .I l! .D I !; ;h e r ( !i :a h : :

" 'lil: ls. a n V ' B oU

Position a ra ck in th e center of the oven and

hea~-theoyeno450oE

. S pr ead t h e ImU is ta f ld ev e ll 'l ly ",vertile po rka n d th e n sp rin K le with th e cor i :a lnder , . pepper-

corns, an~ salt, pressingso t h e spi: ce s a dha l'\ e.HearUhe oi~ in a 12..lneh OVJlel"lpr.oo'fsk i lIe[ ooer

me di um~ hig h h ea t. C o ok th e ~O, tk . t u rn i ngH

W i th t o ng s " u . n t i . l i nicely lbrown e d o n . a II s l i d e s . ,

a bo ut 3 m i l 1 I : u m s p~ r s id 'e .Pu Uhe skil l ,e' in the:

OVE nan d r o a st u n til an jnS i ta n -read thsrrnorn-

e te r in the thick end .o f th e p o rk r e gis te rs15BoF~18to 20 mtl'lures. Le rest for at least

5 minuI'es b$fote s U e i r ig t h ,n l :v ·

R~gf.Ttf/,red dif!t:itian Eme m'lel:,'t; o f ; ·

Q fillm rO o ~lWlg r o nu ii Ju t i" g e d :i w r: .



erewpull L -II'-:...no

$BO ,a t cl1je·fto~lls,.oom

Wh i~ !! 't he re a r e c h ea pe r m o oe ls andd r e' _s ~ 'd e r es ig n s ; o n t h e m a r k et . h~sC~as:sICopeMrwas; the one w ,e ~Pt com~ngb.a,o(0, I ' ts i;:Ip&i'G' io n s c on siste ntly sm oo 1th ,

a nd the !J1PP'efhandle·s; length p l 'Q~ le1esJi.u: l! t ' ,t ' ie r igh l evere.ge. A cc o rd in g t o- th e

m a "lJ fa tru re r~ y O u c an o pe n aIQQut2,OOObottles of wine before the nensttckccst-J n g o n the. w orm be gl n sto we'Qn:~-ff,This

~ener' lsrnsde ora sturd 'V' h~gh-techny lonOOITl;posite , a nd has s~q r i l l es :s-s~oo l gears.~tomes in 0 ; 1 1 bo x lOr sto ra ge .. w ith a h .~ndvf ci ! C ! Jt i, e T , t E n d a 1 O - Y E a r W i l rr a l 1 t y .

OURFAVORITIES

LEVER: STVLE

H.WI '~ open~rs mOlYbe

prlce'ji, but t""V open bClUIes In:'I rn !J t ~ Gf se:...~Ll~ I'~' 's h iw • .

S o i l f t ' l-pr. lllCf ntop {l he

t)OU le,Slt[lJeewa heh~J'Idl~

h o i Inp~-e rntm pL llj h F ."l e ve r

'0' , 0p~ne r.-le tt e o o r -rid

o -~Lr<lct 1l

G i L l i : k . t ! Rli : I J . , v O I 1J~lntnese

e enf:?i'Snsyntflt:W;Q;lrb

beca use thev can damagcthe

'o'IOrm (tltEUT~mooels..I'l(lw

f l ' I I I 'e'r.coma WI t n ; ) r e p l .a c em@ r i{

"...OIm.tmtl rtlplllCeml?11 s ean

I S O 1 l! 3 pt!rcllilsedsepar<'lteiV.)

AfSO_8'0/0 d models 'NJU' pla5tl~

ge-a~or IIlnltedw;m3ntl .

2 FJNE C<:)OKING " oec 2008fjJAN .2010

TEST DRIVE

Wine Opene 4,

Wi th . S ,Q ,m aln y o ptio ns-o n th e m arke t, r t 'sh ard to kn ow wh ich k in d to b uy . W ,e ~ v e 'do ne th e r esea rch fo r y ou , p1 ck in g the bes

styles a n d our fa v o rite b ra n d s.

B Y M AR VE LLE N O~R ISCOIL l l

oj) E HliNllRlm POUNDSo r re:siSt;;I1'It.'e.T h O ll' " (thoUI'

h O\ -m u ch n .n '1!eYIJU n _cd IJpun . a CO l ~k I I "' m a \ in

b o t ,I e. A n d "thy Wll th ink :j , 's essentlal to [ 'law a :rot!d-

q,uaUrty Wbl!:!'OIJe'l1!2"'ol'l hand, BulJilm do ,.alll kuO\l i

, ,\· we b s yl e to bu~tl~I'hel~eDlem~: I " lY ('u[Js~de~:a;titlmwhen : l S ] l~ p p : i J ~ g 1 ! \ ': I l. 'an o .~}~1Il .e~·~lke ( '\ Q M ' : If @ , i 't1oont l

l: ,msLruction, 'canslsL ncy, ' a nd e ven ShllWlmi: : I I : lShi:p..

Kee'pillg ; ,b~ Lhings Inmind, 'W,I! Les t@d' v ral s ty l

o f ( lpe:u '~'$, · mimrn l ie wa iLe r -s ty l e orim cre ws to

~ r u ; t@ I " Y _ P ,w ere d e elsr· t'i' models, Her.::u ' h f: ur

b l : ! :L:s~ylesami our oppiek ineaeh sLj~g -'atego!'y.

TABLE S TY LIE

Tll1s~t\lle ~al!jofrnlnglv

r e fen roed to. as <I I ' "c O n t ln UO I .l 'J ,

' u rn Op'~l Her e ' sh ownWQ r kS M e l. ! fli he opt l t1er 0[l

ta(l~rhewnelbotrfe. IJtn

t um . fll1f.i t ur n s om e: m~te--

111tile~ dlrectaon T01.Igh

he entire-process The wO m

pener -ates 1 ' 1 8 cor ap ()n(:er u l l , ! ; , l l l : 5 . e te d :;moot, IV,: : lul ls

rtow::

G'UIII'!Usn n'l::eE!; Th II! t""Jle of

OOf i I l'Sc rew ceI i t: f !: r rs the w,orrn

9'\1l1'rvnrile:

F i r 'a l1 J R1 h E a _ -Tuc arksci \V W'I. I . 7 { J O

$3 0 at 'wwl'IIIl!Sh.liH.cc:m

n "is ! '1 e w~ ~ o- he -m e rk s't 'o ptm sr fe li'~was'tW~stll"!gIitsway th ro ug n bu tte r

den~ cork The sha~'fea,dIlvcenwrb;iP o f t he 'w in e b at t~ e a n d ma in tf lJ in ss;@ b le posi t ro l i , th rcrughour th e Gpen

p r oc .ess , The Ca,nadla,n m an ufa ctuo r e d lt s " s p r in g a s s ;s t t ec h n o lQ g l{ -- " f o

l 1ear lvef i1or t les-s process, W:rl l le st igbulky. it a ls o f ee ls sturdy-----unllke onep la sti c r no de l w e tn e d th a t fe l'i s ps r

I IC sse co n d u se . T o r ele a se ~hacor~

thew in g h sn dle in t he o pp osr te d lr et

a n d th e spn n g, tlI 5S 1 5t .e JE !c ts m 6o Qr -I ~

cutter IS'inciudect



how we

te .tedWe s ta rt ed by I r l te l 'Viewing

a d o z en wine expert s andcarkscraw m~nufacWrers . 'Theyoffered ' thel r opinl tJ l1s abou twh ic h s 't yl e s ofQ~enersthey

oons1d sl I' ll !d moo t u ser u l',

r~l~ nt,a n d w o r th I y. o f 1'W1.\!'lew~

t tl es i2 ' ;a r c e 't l' le s ty ll E !s \ lO L l seehere . We ' £hen ga t 'ne r ,ed pr 'CJducl :s ampl e s, .. .2 9 i n a l l- a n d

~E!eded to opel"llms ofwiner y e . s . w e d o e aU~ h is a ja :b ),as.sessins how s t ra i gh t f {l rw :a t 'd

a nd e as y thew.[l ' l€! 'openersw.ere' ' [o operate.

S,TVLEc. til" i"e!IWlO'; i ' lueI'V-

a n - d ,c:.atet'EfS 1 J ~ ~ 1 1 St 1 1~e

ke1S.~Mthe." ar e also

: nown , (;IOf) r l iw l ne I : !O r t les

L if Ia.1$$a n d

I l 'l e ~ma r k x i ~ 1 I

T C an -t er t he w o~m (WEll l l 1 el\\IIst, ClboYn~o..

w a .s 0 1 the Wily "'Ito m l : : l COl

d'th~ f ev e is ag il 1n s t t ho Irp

Ixnt la an d D ul l t he c or k

p {oe~m:. TheseQDeneHI

9£ i .5 l IV I n a IJ ~! d ra we r (o r

@ al l · in -on (0015-

c u tt e r, o o r k_ sc te : '\ I, a n d

!:!opener areartacl"ted-

ca n t iE! bt l rga, l n pric.e!l.

tip:: ; . 11 l 1 i t e ' !!lJr ume wormnerratesstfalShl doWn i rUIf l

e ce r rt e r o f rtle CO k. n o t. a

n : , , ' ! , I I e

buyer's tipA vo id an y o p en er th athas; ' ; !n a lJgf . ! f -S ' t¥ le '

'w orm o r S c r e w . wh ichlo o ks lik e 3n ail w ith a

b la de 'th at C Q ils , j3round

itT h i s : styrecrf w o r msoh eds y ou r c or k. Th ebe st w o rm s-a re sh ape d

I l l< i easp i ra~and ' h a l v e a lncns ~ok:oo1 l t i ng ,

'CD ~T

$ 1 1 ' \ 1 at bev€l"~JGfa. i: : 'tO l rY'CDml

l i Ihe CU Ned,. se. r ra tec l r 'f o i l cuuer ,se t at

the to p of h e opener , c omfa rta ljl y h u g st hB ' neekofa w,inebQttJe '~Qrsmco' IDh foi lr ,~mQV aL 1 1 1e d ou ble · , tiv e r c er ne s i~ ha M dy

wh~n'open in g bo<t :t 1 esw i r t h st lubbornsy rit tl et ic c o rk s: J lJ se th e sh orts r I e v e r robr ea k t he - c or k's s~ r a nd pull tli~cork: i\,!Ppartway. 2 1ndthe ' 1 / i ; : ) l 1 s e r one to pull ftout.T he h a nd le 's r ub be r u n c; fie :side is s of t. e o n-~oured, alid s' lip-.1 i6slS'Ul f 'l t . and prov ides

ju st th e r i g h t l e verage. Othe r nateworth l j i 'fecn\!oos:ilJ) i ron e ore th at ru ns th e le ng tho hh eh an dle fo r a dd ed du:m bmty ,and ,anans ti ck coE .l 't in , g on t h ewo :r r rn f(if rOOuced

fm: . t j 'On .Ava ilebl.e U I ' U ! 1 v a ri et y o f 'c c lors,

ELECTRICTh~ e O1 5 e . r1 e r seOL J ld r ,' tb e

sim pl er . Q ;n h u ~ h e: cP l! f1 re l' M

't e p o f L l " i s ' bel je a n d! p N B S ~ a

bu te ,The w orm s pi ra l s d o . .. ..

h ' l . t he c <) F' a n df XJ lI Gi o u 1 1 ' 1

I '1 " \ a t ti n o f ~eco r : l d ,: > . lb eO l " ll y

~trgf!.~i:h rC'~lJ l t t !dis r o h o ld t lhe'bctrJe s , t i l l b l '~l v 3 ntS r o s - p l n )

Wlth y o t. !r f r e e h a nd

A i 'warn ing ; Th e o pe n rsa: re ,a t ;l ll f )C l, SY, a bo ut th e level

0 1 C l p(lwflrdl~l~ Qf el'HI'Ie-c:mc

WInog .ene r .

.arine PI"eordle I wine 'Op,~nel': s ~ oat "hd'~aia1o!,com

rn~opeN3rhasa srUirdy design and aoomfort~@ gnp , - a n d I t peMtl'Br~s. ~hecQ r k

eV& I1 ly a nd. without hesitation. The' cork

r : emc l il a l p rocess takes alJClUt 10 s oc o n di.

W t le n 't he r ec h ar ge a bl e b o i l i t t e I ' V is f i U ! l y. e ha l 'g e d ,: th e e p en e r w i l l unco. rk aooutB O bo UF eso fw In e. To re ch arg e, 'se th e

~!,erier Or! Itsstalble eleouie base (w!'1;CRalso holds ; t 1 ' ' f9ilcurtterllt comes w~t~ai Imited I \ le ·year malo! ' !Na rta l'ity s, nd aI imi ted one-year a pp li anoe ' w~rrnlll' l, t :vF

M a . r y ; : H f J r l D r . i s c o l l i ." a FineOookiug

(, 'uttl ributi tlg editm~

. Fo t , 8 i \" ideo i:Mt sho~ VOIJI l " lQl I ! l to u se e ac h SWie r o f I N Im ~ '.pe ne r, g O

t o F 1 l ": 1 e e o o -1 d ~m / e x~ r a e ..


http://slidepdf.com/reader/full/102-fine-cooking-december-2009-january-2010 25/58.!It~ FINE COOKING. DEC2009tJAN 2010



DRIINKS

sweet ru~yRuby , po rt a n d a.m'~!ii·eltto

li qu e u r r na ke t h is , a 'g re at

pOB t~mea l \ l' !l la rmer :It'ssweet

c om p le x" , a nd r ic h. b u t '!lery

e a sy t o m a ke .

, S e r - Y , e ! : s : 1

'~ f1" 'o:~. :2 T:bsJ r~~y,pClrt~~!;!!clhoii!!i '~!"r:e'$ 'lNa;I'iI'~D'r

S~eCial' R:e~ilW! '( ; i1i '

% f l~QZ . f l i: M : T : b $ . ) 1 ,mal'ie'fi'o( [ I i : S a ' I ' O W l W ! ; O '

:2 da : 5 h~5 ,Ango iS t ~ lmbW t t! l !l ~

ourbon hot toddy8 1 h ot ca ddy ca n"t cu re

o~d(If the'fhJ-as i't was

o do when the' drink.

I 'n v f ;l :n t e d ~ n ~ he lalte-19th

cotne

-fV\!lS ~

f I II . ,Q ~ ,( S 1 bs .) [ bo L iJ r: bo f ii

'IIf,l. Oil. (2 ifbs., Ihone"Y'

3 : S ;! 'B _ i! rn l~ern l 'ornW'ed l@S:

3 : W h , Q i ff ie ', c l o ii lt e .s

a bttl~e;Of waiier (:in'[he

boill,

P l 1 I 1 t tl'! e Ibct i! ~ l 1on a n d l hon ' e y

in~ooftee m U ( 8 . Squeeze thejuicefifcm two wedgesof

le man in to tl1 e mug ; With a

knir~,.poke:3' hoJes ~n the r ] m J

anne' remal l i l l in s , ~emo : l1 'Waagea rnd~v5h th e C'k ) \ ; ! \9 ! ; l ' j n to tJien o t e s, Pou r 4' f1. oz . (¥ .! cup )

boHif ilS water hrl lo t ine ml:.lg,and

5 i t : l rweU~ ( )cfissohJe the hOney.

Ad~~n eCkW!; l '~5.t .uc ldea! :I·emonwedge Sind I~t:st.~p fo r a

CGU~leofmfnutes :~eror~d r , l n k il M g .

ICio:mb:i lne. the po,r tl, a ma re tt e .

and b i, tt er s illa ch j ,UecJmiidng

g la 'Sso fcoc1< ta l l shaKe r. filii

t hE lg ia ss a Im o st : t o the ' ~op

wnh ; oe , S t ll r with a l ong ,

spo on u n tj ~w e n '~ombined.

a be ut 1 0 se co nds. S tra in inm.~.chm~d rocks . :s la~s QV~r

f re · sh ic e a r id serve .

Adell ' T i J P ( J i U . , z f ! / !, r ' S e m A W ( l r a -

liJim~'iI~g e er a nd ~p'f.rits ( ' ' O r - l t f t r

l v hn li~ i i i Vi~t{,ltifr,lJlfitigj';

C r J l l , ~ m b i . ( J .



u(f

,-

He re 'a~-occa

party youtailor totaste. Ma

e l ,'e g s ; n t ,



-

).

)

ca su a I , 'The[s. ' lours,.

Y I'RU C : I ! J M 1)1[[lL,S

N AN 'C 'V ,O A~ K.IE S

! · 0 1 " O G r R A , ' H i I 'f { Aj~ID

STYbl N G B e Y

rtSH iiiMIiR & - HA,M~lill"mlN



PRE, Ell> UP

. [ 1 . . , 0 1 " > 'Ii' d i n g " - ru"b R o l e l l -"L~lo ," ~ " n noast

I n , tll i s stol"Yi' t h e ' sl. 'Ime CU'~ D r beef--.:..:a SI; l. \t! ! l 'ding , ( , J i b~ 'O ! I1 I sb -~ t h ,e n W ! 1 , tlOd~'SeJ Q f ' tw'o l \ p l i d ; n ~ f Ille~l'I~,

0 ' ] '18 ' : fane,), 311lc l01' ] (1 ' l ai d b l' IC k "l 'he O~'e I e d~Upmanu r eB tn~s he shOW ' - t( ppingwbo~e W'QHI. ; wh i , '~1

;practic~l1y screams special oCC£l ! ,dnn laJlld fu ds IIsmall C1 'o \v d . AsaU .~herb, a nd fi ,[)ut ' ,,'I'Uf=t

j lanket.."'I ' 1 '1'00 t \ ,bile I I I !.C O o k f S t '~aing in a ll h 0 jui·eg and i n r u s i n ',lh ' m e a with f I ' '\ 10 ~ Th e

result is 'I !! n dl e J~~ rt'ectlpmt'ldium-mll- be:et' hat' se~lSoD.. all Llile \ . V ' a y l.ltr 'O'lJ ~h . W iU l a cJ~Q,a . l!n} '

n u c' o fd t'i~ d m O l 1 e ] mu I i J l ' O m s an d MQI""ala w in e , i t " lu .xw'y 1 1, a p la te .

. .' ' m d i j 1 o l J J B r 'OlI}J

twtfl . f iUv .vmu iA , tm' ln t l

r . m d i i q a i t lo P R p p e r R « i ' i a h

H i rb-(1~)(1-, f lU - C r l l ~ l fe c f

,t(ti lt if-I :B ib R o f. tm

,v i t i i lllfmm 8 .m~ce

f]fl'4'ified /JokrlQi arid

tifatllll'l"iflS'S CAkes

Jloillb. It C J l r q , ' t / with L rtllUll,

F A n n - 'I . ,o n d 'P«rmiIJLrlIU}

C I l ( ! p '~e' i ( ; J lI J P a W J l t J r B r o u II

3Ugt! ,! r , )~ tJ 'Rll}Jt ~rJu"pprtd p e Q " ~

.FINE COOKING" DEC 20(Hl/JAN 20HJ



Dill E ED .D 01 lV,l

The ~ r ". ed -Dnwn menu tars thl,ck 'I'~I::H!'~ ~,OO::l~(wh ich i , wha t y o u geL wh e n you au u stnnd-

in g rib ~~a 'l b ~lween I t s t i b ).1 ;~} .i . s ~I ciJl Is sln': lpt w pUl]] off"hutit will still m ake yo ur g u s sts

r e ~1sp eci u L .1 1~ y marinade lviIJl'I:! '£!sh l ' f loonu l iJ ry and groun InneJ seed boo ' th e h~J t r l : .

I btv ut o f th e teaks, find tl q u k ·k , h o c. ellJll'g i ve s them ('I~llln ·1", eal 'anlel1zed eru s t . l J o .n ' , t fmge t

tn b ru s h ~ h F ! ,ti - e d

talc with a bltI

r h e reserv ed m ' r ~nad , h~ro~ s e rv i ng : Noth. ing ·oukl l f . 's imple l~, 01' mm"e de l i c i ous .

ur essed-Do n

fm~tg IltdgD8 U {tJ, DI~wl\l'l~~'

Huttfrmilk DlJ.f!ssin

'R' it.~~Vf! l tea~ "ff1'rilfa~6d r

Fln.md' (md RosemW'} '

f'wlr.• .&k~dPota tM'

~f1,Wt ~Itr CI-M:fu

B ro« c o ii ni w it h Oiiw.s , f , f l l r / 'CU:P' rl ' j

frfl~ t i J ' r e a q ake wil l i

R o o t -B e l !r ·P o R C J r e ,r J . P e t .~ n 1 ;

fl.NECCOKING.COM 49



Conri:ng Vie'soored

~m with ~mm E t l i b - -

!lmd-salitcrust Ikel' lps 'the

meatjuiev and 'flsv,orlut;

, c ream adt:l~UIh.-lilLlrio1ilii!

no w to t l l -~ nru lJ ' le lsa l i :C:e.

herb-a d-salt-crus ' d ,.tanding rib roastwith ru rel sauIt's 8good idea to order your t:)~frib ross

a he ad o f tim e. A sk th e bu tc he r- to . r em ov e

th e ch b'H~loone an d fat ca p i ,o r YOl U" S e e T es t

Kibc:hen. p" 9 9, fo r mo re , in f ormat io n , a ba u tt h eherb-and-salt crust.

Se,nt ,eSi E l i , t o 11 0

:2 _-e\ ! ;p-~ 'k 'Q~hG'r ,ot~easa'it

" la rg e ,eg g wh ite

3 Tb!i~t'res'hily g l l ' \ Q l ! u l 1 I d I b' lack p @ ; p pe r

3; ' II 'b 5 .~ I ii I~ p~ i foos ih t h y -me ' IC ! S i1 i e rn5'nchu;ted,)

,2 'lbs. ,chopp@d JUinipeil"be;r,I'~!!;!s

2 Tbs-.'chop,ped .Iii!rlic

1 T b'!!! ,c :hgPiPOO fr .esh f lat~~eaf p;u:.sh!,

2 t i1 ) 3 , CUI,pS u n J l ll ie ; ie l i: le d : a m l :' p l. .l !i 'J ; !o J 5 E 1 f lhtllli l li 'J:

more ' f l o - ! ' . reUln,1

'1 S . .b Qln e 's ta n ,d ln g b ee f n ib i'\Oi!ls,t (abou i l :7Ib,~).cu t fliiOItl, d ie , I lo i'n e nc lt ooJ il 'l a bO lf ll :@ !

an,dfatcap'rElliil1:oved!

'1 1 1b : s~v e .le ta bl l~ Q ~I

Moml S![!Yoe ' (NeJ :pea : t lright)

Iiii'llal s ta ' l' Id ! mi 'KeI " f it t ed ' w i t h th e paddle' a t t ach -

ment combine ' 1cUIP,Water with the S8"t egg

whf te . peppe r , t h yme . ju n i pe r . ga r li c. a nd pa rs -l ey . M ixo n m ed iu m spe ed u n', II bl '~nded, .On

medium -l ow spe e d, mRxin 2 . cups 01 t he f loU f .

addins 'moreas ne~ed~ until the dough I s f ii 'r m

and leelss1ight lV d ry and l sti ff , l ikaP!a, '( -Doh_

Con t i nue to m ix fo r ,2minutes. Thedou.sh

should be smooth an d firm t lu t n o t 5 o 't ic k '( .add

mo re flo ur n ece ssa ry . Aa tte n th e do ug h 1ntoa r e c ta n g l e ', w r ap r n p !a ! i~ i c .,and re f r i, ge ra re ~Qr

a t le a s t 2 h o u r s and lup ro 6 n o u r s,

A n h Q u r b e fo re YOW'nG 'ready to RN3S t . pu t

the beef ontne o o u nti! r a n d le t sit at r o om .

temp~rature.P o sit io n a Ime t . in the center o f 'the'o v en a n dh e at t he -o ve n to 350 ;I:JF.H eat a la rg e ~aI5 t- i ; i '1Qn

skiMetoverm~dium~h~ he9.t~dd the oil andp u t, t he r oa st meat s id e d o wn I'll the ~illet~'Sear urni~-deepJy browned, about5 minutes .

R em ov e th e ro a st from t h e ' p a in and : s e t:i

bo n e s Id e d 'O 'I W no n a raok ln a r 0 1 ; J J s t i n g pan,

~ r 'U",,'lSAHEAD

,o, M:a~e . ;I nd ' J reeze

If! cil'iO(;(iI~teSCUm.5.

j) HOURS_KEf\])

~ M a ke thenei1Hu" ld-sa~erll. ls.tfor ~hebMl'f.

InOUR.iUl"EAD

·'MiakeihemlJn!:~sauce..,Milketne,a, jmoI"Kfand'

pepper rei1sh.

j 1 - U ' 1 l i J RA'J114A1)

~Bl i in ch th.e ChardiIf!d pr' l l :pi l1e ther n u ' f1a l f 1 i j n _ g JA i ; g r e r -dtml$fm-~

CMrd mcipe.

'.Sear [he beef.oove r ,I ' M E n

d1edo~,;and.l'oMt

.1HOURS!A.:HHli.D

' . 'Make .tna(UlIJJjftOW(lr

S Q W p .

'.let the . d i b ruM' rsl t out for an

h~lIrO J Prepare andkapefiJ'\ie

po,tam c:a~ .

•" .0 HNE COO 1 G· DEC 2009/JAN 20HJ

On a I 'i .h l ll " ' f , l iO'ured Slurfaee', ro l l 't h e d0u n t o a,~ - i f1Jch- th i c : ik rec tang le. Drnpe t h e

do ug h o ve r th e me.art t lJ ' ek~ngJ tn on a l

R'oast un t i l an il1stlimt-read thermomeoot h ,e m id d J, e oftne roast registers 12s,cF

Of ' 135°F faT med i um rare" 1~ to - 2J4 ' hou

Fes r fb r2 0 m~nu t f! s. -t n e :n r emo l Jea l "l d c

the c r us t. (A ft e r r em o vt ng t he crust, th

c an re st fo r u p to 30 'm ir 'lu te s, m o re ~ ) Ca

a nd s er ve with t he M o re l S a u oe ._

~I )REI ' ,AU ;E

Yiieldts a b o ! l J J t 2 1 4 e u , p s

2: ' O ' z . d rie d m , c\ i" 1! I~ "IPli ' le"ffi l ' ral!: i~,~mal~

3 1'bSA unsmr tedbu t1 i ie '1 '

1\ i ' ! I ; > u p , - n r u ~ ~ ' r {di~dI'5hallots

" h u 'a : ~ e , l~ 'J e : p riU ,c . Imhn~d

, ~u;pdry M a I r S J : ! i ~ Q J

2: Gl lPS he .a l i iY - iCre~1

Koshe lr s a 'l il :

' I I I "iTib~firo!ih le mo m ju tie

' 1 1TbS \ . 'thiinllV :5~i 'a i id 'r,esh clh iv~ . : ; ,

" Tbs~ m ii !ii !o o d f im& : h- -t a ll 'i 'a ; fp n Or thy,m

Fli ' leshl iy ai i l'ot il f idJiJIadJ!: peppeli"

~ 1 I i I ;asmall I sa,u 'Ce"an~,br in g 2 'c: u ~ ! 1 i ,water

to a bo i~ o v e r h ig h heat, OiTtheheat, ad

th e mor~ls. . c o v e r , a n d soak UFul l ,:sof ' arel"l,ydrated. 30 1 min utes, Lif· them ou t w

S l io tmdl spoon and ! : ; .ently p re s s o n themano t he r spoon to squeeze 'e>i:C€SS hqu i

in to th e po • Cu , any 1 i i 2 u " g e o n e s in h a l f,set the mushrooms.astde, Strain the so

Ii t: l u id t hr ou g h a s ie v e lin e dl w it h a: co, f fe

and retom I Ho 't he (rinsed) saucepan.

medium-high heat, r ed uc e t he ~ o a, k, n

to » c up , - abQu t 1 0 f 'l 1 ii nu t e s.MeLtth-e butter in l a 3~llJart sauce p a l " !

medie m h ea t. A dd the sha l l o t s . andcoo

st i r l ing o:ften, until sett , a n d g o ld e n b rr o

2m in lJ t1 e s. A dd t he g a rlic a n d c oo k fo r

u re . t he n a dd th e rnore is. R o o u ce t he ' h

1.0 MtNIJ'r'ESA HI: A I i ' D

~F U i ll s h ' th e

potato cak-es.

it Reheat tne

soup.'it Anlst l C O Q k i ~b l r e d ' 1 ' O I r d

t i I~ f 'D-C;s

10 ' B a k e t I"

s ou ff le s

l"J' laketh

whippad



low and c o o k . stirring ()'f en. untiJ h e a ' t :O O

'o lJ ', gh . a bO l. .J '[ 2 m 'l l1 u te s_ A dd t he M is ,r sa rla

u ,d i'nc (ea :S f ! f t he~heano b r ing tQ.as immer_

k undl' 1 : 1 1 1 3 ' mixture' begins to dry out"

to 1 0 mirl'L.ltes. Ad d th e re du ce d so a kin g

reamy a nd ~ tsp.sa lt , S 1 mm €'r

n t i IIthesauce thic'~ns 81 rgh t ly , :aboutminutes. Add the larncnjnceand herbs.

rJ taste with sa'i- an d Ipe,pf. 'er.

ou can keep the 'sauce WSfm for IJp to

m[nu~es e f lO r e servin~.)

Wll ~to Drinkl Fm -t he ,I Dr es s.'e dl -U , m emu . consider

be gm n l n g th e meal Wltf"1S spa r ld !ng f Q o o .T he e state g ro wn O J nd l b o tt le d C a 't al o -n f a n 'Rs: ve n t69 I e l ~ n c l"l-Ierl{ll,,! de-Nlt

R>ese r va R o s . e 2 0 06 ($ 1.6) h as a de~jcareS8lmon hue, tinvbubb!.es. anCifl : l ' le fla-

v o r s o f so f l: , 111,p~ tal't F r o u s .

me n n1O\i1i! en to another Spal 'HS'h

w rn e , t his t ll "r fe a w h lt ce w it h 'flotal t o nes

and deep body top~lr with the i ' i en beera I'1Idmo r e l s a u c e , such a s th e CeHersUI "I I !6Reu reda l ll c cm~! I~a : Blaln~2005

(iJ6) 'fr om h e P r'io ro t r eg~on

IFa -the Dressedl--lM,!Hl1lll!1IlflU,. ad"" fiUVre d 1 1 l < e m e E rm el.e M edic i C OfIC .Ie f 0

Lambrusco ro07{ -(4) is a pe!rfee

ma d1.lt tasms o fda rk ,Ju tq4 dIY'm.U·

' W ~ m a refresh 1 '1 g b1~ of mh'lt!falhv..andea l IMtoh_ o r the rd;)~evesteaks, .

.Ana he : g eatopon I s a w in e madefr om th e G am ay grape, lik e h E !M o rg o neN Beiiiujo'ral:s care d l; .! P v 2 0 07 from. 1m lnF o il la r d( $ l2 ) .l c's a de lij ;a t er ed w ln eI!' II l thbf\gh t red fruf1s a n d a w Jwt v~ u re .

for , i l l fes t ive d)ink,[Q gQwith ei~ of l tJese

menu s. s ee tfl:e Minty L em on D ro p Qx:t-

'~!silt FineC09" I f \g .conn/ '~ f i I lS.

rib-eye, ith fe

eaks marina ed._1and [0_elnary

FQrgrea ~teak~start wi l ha weU-marbled

p1 'E lceo f mea't.lf you'd rather not cut th e r oas t

into st,eaks voursel'~ ask you r butcher tedo i.

SEl'fV'C.S :B

1 1 ' C I . ! p QXtm..v ir lir ! QU iV '~ 1 '1

' W I , ' l; lupd; 'cp IP IGd f Ii Iesh ro$~ : l11 i a il 'l

4 ~.lfowndm.liU'ie1 seed

Kodter sa l t ,m r Id lf res ih l r y I J 'ou i nd !b ll ii l} d i:peppw-

'11,2~iI!!i'stani:'l'n.gbeef r~boast (about 5 , I :b . . . J .' c : : l " l ' i ! i i ! ~ bane a i ' 1 I ; t ! I fat I~P' Immel i led! . cutbe l~ee l i 1 ! th e bg'ns!1 i imm,:2 r lb. .ey-es ' l ieaks

Combine'thecoEt rosemary. ' f enne l seed .

1 tsp, s.al!t a n d 1 ~ s p. pe ppe r in a sma lil bo w l.

'S e t a t : la u t: 6 T o o . o f th e m £ u 'ln lE I . e 'as,Cls'.

IPutthe de a1 ks 'in t w 'o sh aHow baki ng pans,

Pourthe re-mal in ingm~r i .nadeover l ; l l . . . l e ! i . teaks.

Cove r a r ndmar in a '! :, e a t r o o m m m r . ) J a : ra t. u re for

,2 ,hoU'fS, tumi lngewry 30 mrnl Jl t, e s.

HeattntH)'V,ell1i t , o . 42 5 °F , Rem ov e th e steaks

f rom t he "m a ri n a de , S ic ra pe ~o ff f ie h e r bs • .and

pat dry with paper 'towel:s.S e aso n e ach s~eak

w i th 'K tsp, e a c h sa lt and pepper. He 'E l t tw o

12 : " ,i n ohov en p roo f ~ I dl le t s (pre,fell'ablv cast

i ron) over nfg "'I hoot unti l he ..Tum your

e xh a u st f an e n h ig h . C o o k th e s te a ks . u n d is-

[IJ rberJ ,U n tij a deep b rown crust h a s formed,

3to > 4 minu~as.IIF~lp[hesteajks and brown the

other side, 3to 4 mfnutes. more. (Altemat ve'ly,

l1eatone ski l let, aearone s't 'eakat, i ; !1 time, a nd

t ra ns ,f en '" to a b a k in g ~ l1 e e t fo r ' ! " O O S Ong.)P!l.!Jt'h e-slldUetsi in th e oven and roast until

a n in sta n = re .a d thermometer inserted iniro

a th ic k p ar t o f th e ste a ks r eg iste rs 11soF tO I

1 ' 20 QF fo r r ar e. or 125°Ftn 130~~fof'med' l lum

rare. ab ou t 2 0 m im J ~e s·f u r rare and a o o . u ~ ·25 minutes for medium rare. Tl'ansfert!he'

st 'eaks to a l a r ,ge , cu t t lng ! boa rd, t le r i lt t hemt o o o e l . y wi th , r o i l . and 'ierthem resrfE)f 8[ lssst

10minu tE !s . TDS!M ..C:3Netnemealt f r om, the.bone'and then cut ,[he' mea 8iCroSS the grain

i n't o 'l k- in c h -'t h le k s lio e -s , B r u s 'h t h e sHoed me :i [

with t h e u : !s er v ed marinade and' serve.

M..atetlie

iln~rbre'1l.d,ce~e.

0;Poach m E !pears.

brl.iec~,

dr ess :1P\ ! l ,

'''Baet~

pi)'talOOS.

m~keUu!:r,1~1i"! 'an d '~IIlhEipdtt1~,. . 81a1" l ch t he

bmcooll!"1~

I ,UQVI I :HElin

,·Cookthe!i~~; I f l"tf ' fr 'stfm'arleoot10 Minutes,

befOI ' f !caNlng.

' .Ret i lea ' t (h l ilppIaitOOS.

OlIM~ril'lait;e I : ! he

SlDeab. tumj~t h @ " m G ' f J e ry

l k i : l l f i h o l u r ,

iO prepare tlieI i '@ malnf r tg

broecohn ltngreQls f l t$ . .

.A Iii!l)t $oa r g,lVBS t iho '

stealks , t t e l i : ( ; i : ( ) l i I I s l y

c f I I : ! l 1 I : c I i i f ' f ClPusnj: 1l()'

caN e. ,ru t t J h e , S1It,eal l i :

·fi\~m l ine bOlllie,'tihsn

slliee'._m~ 'tin g H m I i n . ,

B E"F llR . •p,r;ss fl.'1'

,~M:akelhe

wh·lpped c;rea.rn.

.~:FOUDINNER

• FTn ish 't heb r occo~ 1 'i ,

I, P I E li m e, a nd d r -e s s

the-~bNiwedgeS< l I BdS .

. ,Cal " ' l l e the

stmksam;ib r ! . ! LSh withr n a n n . a i ! J e .



DRE ED UP

Starter & id, I

W i n ~ It' Yf!g{!t.,·:tbllG!S a t lh e [r be r: llt : A ~ n l Q r'pUl'~ 0 d I t !su l iHnwru" soup gets bold ' f lavor from a "rund'~i

~ m g y r el is h. l: ta in b ow c ha rd and f e l m :1come L o . g e d 1 1 . l . ! ' 1 ·w~thdelicate SIC!gtn nts f rli~shI, mOJil'and

~r;") jvin~ t)rfl,LIl~y P ~ u · J l ' l ig 1 a . n J o ' :R e g g i M u " A ~ d Yuk f] ln G rn ld j : . i Q L ! 1 l u c e s and 'liyutet'C:I' _ s bet,l[nltlllf! · b L ~ . t -

ter~flillie cake. I~y r ~ci,pes,oo'phi I l e a ted results.



DRE,' SE

tarter & '-idesThis menus s· I " L ~ ~ 1 'gQ(I., I"(l 'Ll'O wlth CJ'un hy ic:~lJetg~~tLlit'f3i " \ ' 1 clg(!' and a hhtk.1 ,c r l ; '~my blu~

e h e e se d re 'S 'in g ~ Vh a {s , I II idem s ide d l l is ~ l 'Iv1'I;ie1'a s ~ ::id ~m dste a k? ' C h s.v w ic e-b ak ed p uta be l:; .

(Jf 'Ollrse. M il c U y b l t C1'b ~ ' O c l t : · l in i \ iU ~ 1· ' r in~ '~1iVl!S ll' Wcapers 'l:otTh s t ' ( l g E ! t h I" ~Q ]es_s h a n

2 0 , mh '1 u te str ud r eu n ds out the pb.llR beJ1luUf l ! l ~~ .~Y.

rU\I,ECOO ING.COM' , , 5 3 ,



! \ IV r ..·'u wit}']U c Imond and, pp r reli h

Il f yo u c a n 'f in d lit. u se o ra ng e oaul l f lower : it

w on 't ch an ge ' th e se up'sfta vo r bu t w ill g iv eita l o v e :~ y g o l ld e n c o lo t .

S!eli'ves8

IIW!Jher'salt

'1'A lib. , c a t o . . , C'UI,p 'S) ,eaulmoweriloretsI t ; f 'f .om11 medi lum head)

4 'fbs. i l! !nsailted butter

J i f i e : s l ! 1 t y ' Irtl'liJ ltd black F , H l I p \ p e l "

" C IUP Ml~rcorlilll e,r regtl~a r , :a~m!C:nd5

'O"llflsbl!d and: safrted). 'fin:e~.,'eho~ped

14 oU!p, j a ,a ; r 'e , d ,p iquU lo ~ppelifS C s e e feu;K t i t c lh ! ) ; l l f ' l " P. 9 9 . ' f b i l ' n m f o r e ' b'if~ml'i:rtiQTij

o r r o a S rt e ci ll re d "p e ppe rs . r iJ R5 1 ~ .seeded. .~ncll f i : !1e ' ly ,d~eed

2 Tb!S, , (u ( : t~ ,~ ! ii ! 'J i i\ l lf l lC It V' e eU"i I Tb~thlnlyS i li ce d f r eS h m i n t

1n' iedwLi l i1rUih~¥e iar l : iQ. mln= '

'% ' _po c l " iu ' l ii hed l l' \ed pepper 'f\la[ke~,

I B l ' 1 i A g > 6 cups watei to ill! bo i l i rn a 4 - q u a rt pot

o ve r n i m h h ea t. Add 1 tsp. sa lt. m en ,a dd thec au lifk lw e r a n d bo il u n til v e ry t e nde r . 1 '0 to

12minutes. Drainttle C8! luHf low.er in , 2 ) , coiander

se t o ve r a la fg l3 bow l to ca tch the ,cook ing

liq uid a nd J etth e e au lin ow er COOl sflg l1t ly.

'Wo r l !d lf l ! l ~1i I12Ibiat.Qhes.~ ure e e ach batch o f

c au t i f l owe r with .2 e u e s of thf.i!' c o o k: in g U q u id

~ n d 2 ' T bs , o lf t he I cu tt er in a ble n d'er u n til v e rySffl oo rh , S ea so n to ' tarste w i th selt, (Th e $ Qu IPcan be made ' up to 4 h o urs ahead.)1I1iI.8SII l iUII I I I b a , ' j . i l d . c om bIn e t he a lm on ds,

peppe rS ' , o i l" m int ,. ga r li cj a nd p ep pe r flakes,

Sea so n to tas te w u t h . s alt a n d p ep pe r. (The

re lish ca n be made upto " hO:Wf ahead. )

whem IfHd, t o C H s ; @ N e : . gent~y r e h e a t th e SOlllp'

over medl umi -, Iow he a :t . G am ijsh e a ch servi l l1g

w~~ f 1 s p o O F 1 f u ' l: o f t h e : e dmo n d r elish .

c .ushed Pt _ r r

a" anda] ,'_

y uko n G old : p o ta ,to es bri n ,g extra buttery

'f la vo r r o th e se ' G(l Ikes, a nd th ei" w axy tex luue

( as oP pOS e d It o a r us se r s n o U i r v 'beX{ lUre)helps ho ld the'Gakes ~ogether,

S o'rv oo : 6,

116& to 1M b; med~umlYukon Gold potatoes

bherrMl'lt

5 Tbs.. m 1 : t: ra ~ v l I . . .g in anv ,e,or ' I ; . m Q r ' l !i !' ' fO r tl:':iu

b € l k l 'n g : s h e S / it

URE· ··E I "P

1 1 lalll,e yeilliow onion . , , c ; u t , mo , % I '" w n ch d iJ C e

,2, medhLm~lQ",-es;8~n'ne~ iITlIllnoed

' ! I i : lib. 'W a t e r cr e ss , d em l il 'I '! l! d l

~ C lUJ ! m-ascm'pone,

,FiI 'e~li ' I~y'!"C,t!nd black ,peppe>r

PO ' ! i : i r t i : O , 1 ' I I a rB l, ekn the center o f the . oven and

heat 'the oven I D . 1 : ~ r 7 5 i ) i F ' .Scr iub ther p .o t a tu o es and p.alt them dry. Pu t

n e rn e n a baktng,s,heet B n d r Ilg h th j sprink le

w it h 'S a l t. 8 _ s ke u n til t e nd e r w h e n ij :lo ke d 'w~th

a s~ ew er. 40 to 5 0 minutes. R em ov e fro m

me OVl.i i ! f i andset astde' un ilCD!)'I I enough

to h a nd le "

W h illfe 'th e :po ta to es a re 0 09 1 in & heat 2 ~t:l,s.

o f th e o Hv :e o il h i ,a,12.-~nch skil ~etv er m ed l,u m

h ea t. Add tne ' onr,ol '1 la nd a p in c h ofsa l ta f id

c oo k. stir r in g ; o fte n, u nrH so fte n ec t a ba ut

5minutes. Add the prncand coo~f e U ' 1mill-u t e. '~ if $ n , a dd 'thewa te r cr e ss . S e a so n to taste

wJth sa lt and pep persnd cook. st f1rri i f 'lg,l l :Jst

u n 't i'l t h e w a t er c re s s wlirts, 1 to 2 m in u te s,

P u:t 'th e pc ta lto oo in a la ~ ge bowl ,ancUJ.reak

th em in to sma ll' cnun~ .s ,With i l l l spo o n. A d'd

th e 'w at e.n :: re ss m ixl: tl r e .e n ,d t he mascarpone"

m ix to co mbin e. a nd season 'to la s ewitl1

sa lt a nd pe ppe r. Dfv1ee ;a'li"Idshape the 'po' te i IW

mixtu re in o 16 , e q u a l p a lt t1 e ~ .about , 2 i n c h e s

m dia me te r a nd M !. in ch , t hic k. (T h 'e c ak es c an

be I l 'nadll\! 'to t h is , po in t UI,Pto 4 hours; ahead

an d rs 'f1 r ige ra ted' . .

IHie:alt1!h~ o v e n to 200(J r . l i gh t~Y 'o l l l a l' rimmed

bak ing sheet. H ea t tn e re ma i n r . n s 3. Tbs. _ , H i v e' o il i n ,9 12- ' inch nonstick s.killle, over:med: i ,um

hea t . W ' 0 l 1 'k i n g Iln,2 b a'tc he .s. c co k [h e pc-

' ta t o c a l :' > e l. '!und l go lden 01 1 b o t h sides, 3 to

4 minmes pet side. Tra nsfe r e ae n ba tch to

,t l1~ ba ki ng,s i1ee t " season 1'\gh ~lywirth sa ~t.nd

ke ep w a nm in th e oven ' for up to 30 minutes

b ef or e s er v in g .

rainbow cha r d; _ 1 1 1 mon fe el

and I par'misrian 0'- ,_ I LLLO..ll: .;.,JI.

Don' 't nll ', 0w 't ho se c ha lr d s tems ~way-

cooking the m w ith 1 I:h echan; ; l l e -aves gi ves.t h is r e c ip e ~oits:o f e xt ra '11~:vor nd teXture.

S " S J l I " v e 5 ; 8

4; Jarge,lbl!UI1.;hes l ! ' ,aJinbowor s w i i s s c : il ll E lr d

ICab( I !~J t3% IbJI

1 1 ( Q . 5 l h ! 1 ! i i " sal l t

:2 eupst ih , 1 n~ v ~d iCed n;l t ! ' ! ! I ' ! l id bu~b.IPI'I.I 'S~,o!.!'p,

o tlG ,P pe d. fr on ds ( frt'lll"u ;i:s: 'Dptia nlilH ) ,

2 ' med i l ! i ! l I i t1 l ' t lmonlS,

1 6 Tbs.mm~lrgjin o n v e r aiil

Ta.n,!V.cnm~hV~

s B Il¥ ' 1 '1 1 1 1t g : n o o .

p!lfpper and ,almr e l is h b ri ft lS a r eE

, c a u H ~ I G ' W ! l! ;" S C l U

6 med UMcloves, 1~lrmlc, 'pee' led] and th

sJI :eed

,Pr'ie_s.kl,gr {~ l I I ! i11d ,bl'~ct P E l I P p e r

'K CUp' 'fJ-eshly sha \ i ' 8d lP,armigial'lil)",R~iI(~ha:vewb:li; a y,egebllble ' pe e te r)1

' C!U tt h I 1H; lh a rd s taJ l lks a ff ju st be lo w eac

lIf. ' ld thi n ly s l ice- the s:t~dks,Chop the c ha

l e ,a ~e s in to 1 '6 1"g'e pie ce s. Re ep th e sta Ikl e aves seps !I 'am.

6 I: r i i l i ' i ,g a ,h;u:ge .wide pot o f sii! llte d w ate r~ o

bD~ 1o ve r h tg h h ea Add th e s]ice dre nn el

chard s~n(s,and000' for 3 . minu tes, Ad

thechsrd l e a ; , , ; ; e s a,ndooo ,k u rn ) I ' tender,

3 to 5 minutes. D ra in w e ll in a c o ' i l a n d e r : .

(The chard c an b e' c o ok ed [01' h is po l II 1

to 3 h e u rs ahead, ) R in se a nd d r{the: !=l

Finely ,Smtetil1e21e~t ro m the l emoos

set aslce , O u tlhe ' t op:a I1d bo tto m e n ds

'[he le m on s., t h en s ta n d each on a eu r en

s lice o ff th e p o o l to expose _he f le s h , ( Tr emove al l o f 'th e bitter wh i te p i~ h _ )C u tt

iemon seg:m~nts from the r n e rn b ra nes

l e t t "ng ' them drop Ilnto. 8,smal l bowl.

1 i "ea t 't h 'H: iI , iI an t : ! ga r l ic in 'th~po .t ~ er m

he-a l t . W hen th e gi ! I IUC b~ginso s iz zl e ., a

' fenne l , fronds C if u s~ ng ) a n d th e le mt: in s

ments ;. a nd c oo k : S ti rr in g, ot te n~ t or 1 min

A dd t h ec h ar Jd ~eave - sand s tems and ' f e

and' cook. s.tirrmg. U 1 r t : i l l heated 'thFO~gh,

i n tl 1 ,e l emon zest a nd s e a s Q I " I I O I tas'tew

sa lt a nd pe ppe r. S er ve . 'S priln ikle d w ith th

pa rm jg i ano .



oping the b a l m c d i

whHes t l f i l l l i U I ' i : ~elilis h e '

,Cheese mglt

Ir l ' l~G the' f f f iUing.

0-,0

Wi ti l ~ fo o d p r o ce s s o r, y ou c an e as Il y make

your1Qwl1 blue cheese dressif1i. B e w r- e to use

th e o o s t b' lue 'e ll eese yo u ca n f inQ (Sa lem\ l '~ l Ie

Amish B~ueIS good, ~'J ,Sis 'Mlatv1ag l ue ) .

Senu,8

~ , l ib . b l. ul il ' c ne e se . c o a r - s e L y Qhii):pped,

2 s ca ll fic n s, w h it e- ;a n a ll 'ig h t- ;g r ee n p a rt s, l on l y ;, c o _ s . > e ! y c : :hopped

}it IC t J IPma,yollf l1l l ' l8i ise

'I I Tb iS . 'md w i ne vh ' is ,p r

F r , { ! s . h J y Sj j '\~u ltdblack Ipepper

~ c up b UR ec l'lm !ilk Jm o re a ~ ·n ee de d

2 : =tma'Uhl i ! i I' ids [oe_iberg lh3i t t iuce. qru'a, tei l "ei ! I

i in,d!OOfedi

' 1 1 i : :l J lP I o f '[he blue· cheese and S 1 S t it~s i Jd eas a garn ish .

U,pa 'fOod :pr,ocessor and. with m e motorru n n in .~ dro p the se a I~ ions t h r ough th e ' f eed

tube:. A e r 10 seconds , shut of f th.emac.hlne

a n d s cr ,a p e down th ~ sid es o 'f ' the b ow l. A d d

the rem8! in i,,,g c h : : : J \ P P o o blue cheese and

pulse a few t imes to chop it f u r ther . Stop" he

m oto r a nd ' a dd th e mavonl'lalse, vil"'lega~,a n d

2 tsp. bla ck. pe ppe r., W ith 'th e m oto r running,

add th e bUt'flEllI'rnilkChec k the textu,li~ if It is

toothlck~ add morabutterm~lkto produce

a h ic k a nd cre am v;.. bUIt pourable, dfl8ssing.

(The: dre ss] ng .may be pi'iepare ,d up to ~ d a y , sahead l ; stare in an airtight con t a i ne r in th e

re f r i ger-amr. )

To i il iSS lS I I ' I I 'I 'bl ie ,he' .sii l I ' ladl,.lay'the i ceberg

we~ s cu t: side up on a , s a lad p la t .e s . Spoonabellt'K cup ,o f th€ ldr-ess !ngover ealE:h. then

sprin'kl ,e' eac h w i rt h o ome o f '[h e r es9N ,ed ! b~ lJe

cheese, and a few g I i i ndso1' b l 'a J ck .pepper . Le ft -

ove rd ress ing wi l l k e e p f t; Ir 1 week in a n ,alirtight

co nta i n er in th e refr lgerai tor.

e . ·e~bakedp tato -"

with sour1_

reamThe-se pOtatoes ~a s tu f fed with sour c r e am ,

b urt te r. a n d c he e se . b ut th e se cr et In g re die n t

isn 't d e u r y - bt"sa .splash ,s, f OO' lsam tc vinagp r,

wh ich :g'i\r{5 t h e f il l, in g alsweet- tcang"y note.

SeN.esB,

II I .af !E ! ' YiukOI i ' l IG ,dldl ,o r ! lnedii l lJm r~ t

PQ ta t oes I (abou t B :O~ . rE i !! fI lc h ) ,l 1 :i I' u ~ bed

and.dflied

' IS T l i) , s.UlI'Is~a!ltedbu t t~ r

2 , c u ps ~ o ' u r 1C : F 1 e ~ n i in l

1 cup Lm in l , s lr .c M d h ii Vl e s o r : se il ln ~ f il s

'11 ClUpireshlY,gmti'K! l IParm~g i !a l "o - IR.an IQ

,~ ts iP ', : ! io o d . . q,uiEI! l l ty, : t i I a i l s f ! ! I T r i l l c ' l l!l'ineg~r

KOiSber salt "~i1dii 'eshlIVgollJ~db!lackpep,per

I P o s i i t h : : l : J l a redk in th e ceore r o f ' t i 1e-own S F ' !d

heat the o van t -o 42 S0f. P u t th e P Qta .o o: es o n

t he O 'J .e n ! ', ac k e nd balkef ior 30 minutes . I l r f c . k

e a e - h petatnon sln.sides w h : h a.fork . ContInue

'E o balk,s unt i l ' the po tsto es a re 'tend€( wh en

PIE!r ICed with at f o rk . about ' I rS minu t 85 mere ..

Ca r e f u n y remCl1! /e 'h e p ota m es fro m th e e v e n .

'wbi ' lethe ,po ta to es B rE !stf I h ot. hold each

one'with , i E I c:1,eanjc l i ' tc:henl ' towel an d cutof f

a bo u t o n e-q u er tsr le n gth w IS e from th e

tee, W I· ha spoon , g en V : sco pp th e pota l to

f le sh . i nt o . tl ,l a I I ' g e !bowl, Isarl/ins; e : n o l : J s n f1 6sh

B rt ta oh e d ~ 'th e sk in ;·hat itho lds i'ts shape .

Sc rape , any fle sh fro m th e ~opsa n d d i, sc a r- d

~h-e 'sk in(or ear t it elsa snac~) .

With a f o t i ! < : . ma sh 4 Tbs.()fthe buUerintoths'

po t a t oes unbl l m e lte d.A dd th e so u rc re e rn

ch ives orscs l l lens , % , cwp of tJhe cheese, and .

' the- vinegar . Season to taste with salt an d Ipe,p-pe r . D t : )n · t O " ! i' srm ix : -i t' s f in e i ft ! lr I e m~xtUJ" iehas

a fe w lu mps ..

Spoon ' thefi lUing into the r .eserverJ pata·o

sh eH s. r no u r ldf n g itnice Il y a nd rna ki ng su r e ! :h e

f il le d sh e ll s a re r es tin g Upr,ght. ( Th e p ot at oe s

ma y be- pmapal l" le d 't o ' this po-illtup to 1 d a y

a 'nood: ; wrapeach l , l n p'21 ,stle·iwid rerr igerste.)

'W h e ' nl r e a.d y tio s :e r ve ~ a r ra n g e [he po ta ' o es

o n a ba kin g sh ee t; or in a b ak i ng disn. Cu t ·theremain in_J 2 : Tbs. o r butter ~ n to smaU p ie c e saftdldot the pocames witl1 the bUfter. Sp inkte

th e pO't6l' t.oes w ith th e remain i 'ng c he e se , B a ke

at 4Z5QF u ntU h ea lOO th ro 'U g 1h s n d S m F 1 ! : h f " l ; g

to brown on th e tOp. 2 1 0to ,2 5 min ute s. (I

t l a ,k : ing ·s tr ; a lgh t f rom the re f r i geramr.aIJo·w

an addi t ion i l li l , 0 to 15 , min 'uws for the

potatoes to hee t t lh rOlJgh.)

bro coliniwith

Broccolini is a mo r e ' de'~icate \ l'e r sicm o f i , t , s

la rg er G ou sin . bro cc oli (w hic h is j us: , fine fa

u se in 'th Is r eo tp .e j'f yo u can't f ind bme:co l in I ) .

Th ee nt i r ami'k IS edibl,e.. and t lhel 'ers no need

tQ"rim it.

SeNesa,

I K a sh e r : 5 'a lr t

4 ! Imed~ul i i l1 'burlct\s b"occc~ i i l1 : i(2 ttl,2%~bl.)

a 1 bs .e xm -a . .vir:!,i i lnl lolive o~11

2 ' 'Isp. m~need:gar : l i i t ;

2: llb~ cihctPpedpimtl: k l 1 ! l a ma l t a c , C ! I ' j ' l l 6 S 1

.2 Tbs. eh .Dpped ~pel':S l (nns>eonilv ir f

s .d t : -<paeked) '

Ffii: lis!h'IYV,outlid' b l i lu : i . k I M i P ! p i i i! 'r

Bii'iill1i,g a I'arg~pot of salted wate II ' ("0 a bOil over

h j gh heat. A dd t'h e' bro cc oI in I 'snd s tj, r t o s ep a -

r at e ~ h e g , 1ie fY 'l S .W h en th e w ate r r ; e tums to

a,boil l, ,adjust the h ' aa t to a:simmer and lcoo:kundf crisp t ender . . 4 to 5 m in l lt es " 'D ra in w e J l.

(fhe br~~ini may be prepared to this po-n t

u p to 1 1 day a he ad a nd r e'F ri ii 2r at. ed . )

H'e atth e o il l f n a la rg e skiU et o v e . r med i L imheat. Add thegarl'icand c o ok u n til s of te n e d.

aboL i t 1m i jnUlte~taking c ar e n e tt o let~ g et a ny '

co lo r. Add th e o liv es a nd ca pe rs a nd co ok fo r

1 1n in l Ll t, e mo re. Aidd t heb roe -co l in i and t oss

to caat I ' f ' the broccol i n l wasooo~d ahead l ,l keep t oss fng until heatedrl'l r ou g h. S e a so n to

t i l l s r e w i'th sa lt a nd J F - l e p p e r ,e nd , se rv e .

FIN~COOKING COM 51



I Ifft 's \,~_.b br wnu ~,arand rum \ hi pe 1 I Ir I allTh e a mde tv o f m akin g sol..lffles is gone f o r e ve r

with thisfreezer-to-oven

recipe. Thewhipped'cream is de l ic ious, bu t 'Y ou c an a lso se rv e

pieces of Engl ish toffee and fresh. dned, or

cand, ied f r I L l ! w ith th e souf~essoy o u r S l lle st sc an g arn is h a stn .e y p t i E l i f l i Se . .

Se:rv,es8

F OR T HE SOUFFLES,

}Ii Q1i. '("Illbs.:)i unsalted bUllte:r~m,eftedl

'H o o p p lu s ,2rTbs., grgn'LJ'lp~dl ; s ' u g ' l 1 ! J r

! l " . i CI I .I pp l u s 1 ' irtls .. whor~ ' ,m]1 Ic

'60%. bittell'5,weet (;hoco~atle'.p:refembly, 64% c aQ il O ; c h o pp e d

IEilarjE!' , e : a Wh,'t~,~,al~'rQg" ,~ i ' t empe l \ ' ;a t u re

" 191rge~uyc~ksIFOR~Ttl l l ;S : :~J;AM I

~ C il . I , p heavy ,CI I ' ,eaM

" 11bs:.Ught Ib lCowru; : I r eh~m~,ral f i l i :S lJ. l ,gar

1 Tlbs;,d1ark l rum

~ 1 ! : lS p . p!b!ir:eanUla~md'

I fi INE CIOOKING ~ DJ:>C2()09/JAN :2010

M I A , I < E : T H E : S . O I ! J , F I F ' L I E $ ,

8, fULSheIght 6·oz' .

5 tr aig h t~ sid e,d r am e kin s w ith

t he b u tt er ,and c o at e v en lv with 2 Tbs, o f t he ·

s ug ar. ta pp in g o u t the"9:«: .ess. Seta-side.

In iii1-,to 3-qJUlart ,saucep8l I '11, h ea t th e mil lk

o ve r m .e diu m-h ig h h ee t unt.iJsteaming ho t

Ad d r n e choco l a te alndstIrwith a r u bb er

spamr'ei l untill mel~ed. TransFe r th e choco l a te

m,i: <tUr e t o a t . a , l ' g e " lo ow l~ nd se t aside.

C:omlbi ' iu l ' t_he l I 'emai. t' li rn .1%cup sUQar.and

2 Tbs, w a te r In a 2-1qu i : l r t sa u oepan a nd

set 'over medium heat. S'tlrrl.ng'firequentlv~

u n til t t- 1esu g ar is compleb!~v i s: 5 o l \o ! @ d . Le t

SI l t :at:room t empe r 8W i r , E ! while VOL! whiplihe

Il!iligg whlrJes.

lin 81 stand mi iXEH' f i n .ed with 'tdhewhis~aachment. whipthewh i tes on me~i lUmspeed until soft peaks form. ebou r a n"runUile5.

W ith th e m ixe r r u r n il n g . slo wly po u rtne SiL lga r

5,yrup down the side ohhe bow l inro' he

wh it e s. I n cr e as e ,he'speed to high a nd : b e a t

unt i l the wh i te s hold r ne d i u r n pseks, a b ou t

., : lr 2 minu tes.

N l b e the eu yolks rnto themE!1tedchoco~

late u n til c omb ln e :d ~ F o ld o l" 1e - th ir d o r [hewhies . inito the chocelate rrnxture unt i l totally

co mbin ed. Add th e remain ing tw o ~thi rd

th e whites a l il d f O fC untU no s itm~ 'k s. r em-aD 1 v id e th e b atte r e ve n~ y amon g m e p re pr am e kin s, F re e ze u:nt i l5 l io l , id , , a l t I ,e a s t 8 ,ho

ahead, t hen ~mp tig)l ,[IV wrth plas t ic lWTap.

r n , e sou f f les , m ay b,e m ad e 'to th is po j n t

'to 11 week ahead ' . )

BAKE:iHlESOiUIFfl!-ES

Woon read V I;Q s eN e . po sk te n a rack In

th e to p t h ir d , o f th e ov en an d hea1 i : the ovto 3750 'F . Remove the ramekins 'fmm the

, r ee ze r a n d !ba ke L Jn tl[ 'th e 'to ,p s a r e puffe

and cracked (eIther at the edges or en to

an d ' thE(SOuf fhasa ,re ba , l' e ly s:e~in th e mi c

,Sto 20 m i n u t e e s .

M I A . K E T W m : : 'WiHIPPiED"CRtEA:M

W I . ,il em e s ou f fl es ar-ebak ing . n a mediUm

b ow, l. w h ip t h e c re am I.Jsil1ga h an d mixer

m ediu m spe ed u ntHth [C ke ne d ,e no ug h t

hold vel'Y~af _peaks, Add 'h e brown sug

ru m, a nd vani l l , ( ' land co ntin ue to m ix u ntl

s of t · pe a k !i f o rm .

S e I N ,s 't he ' s o u f f Je s . topped w i t ~ do ,Jlops

wh ipped c re am , ir nme d i, a te l'y a f te r bak i n



DRESSED DOWN

akilK! withr ' t-o o be er 's a ,ro ma tic . spic y sw ee tn ess m ske s

a g re a t pOOc~ ; i tne l iq u kl , f or p ea r s. S e r ve ·b o tha n d t ha .p e: ar rs w a rm or

r oom temp er ak u ,e .rv es S I(with I l e f t ; ove r ' cake )

GiHGEll!!I :tI :RIEAlD

~ , o z- '( 1 1 'bs ., ) l !J ! il sa ! lt e d bUller. Slo f tened

2 Tbj lj . S r&n : u la t ed ml.r

1 ' !; '- I !P' Ii i' ,e :~ l ta ll ; ll 'e 'a~ 1

% ! ,c.~p,u l 'i !l ~ I If !M 'ed nw l asses ;

3 larp'Qis

91 0 : 1 : . C ' 2 c U i . p s : l un'bl leaChedaU.,pUliPQSlc' f1'O'ur

,2 tsp. , b a 'l c ln g s c u :l a

1 bp ., l"o \ll !l1 d ~'n'lflill"

1 tsp.ground ,C[rul<EiIlf lOn

~ bP. 'table salt

iB ~ OO-jp's, a c : ! k e d d a l l ' ll t , I b r r o w m , s· ~l a ..

'1 1 l O O p r oo t b e e! !' .pre , fe rab li y : a l : ilms :an l il l ' brand

'J HI E P iEA IAS

4 fin n -, ~ill l& B o ~ c p ea r s~ IP o ol le d" b a i h f e d . "i l l l1di ,oored

4 , 12 " ,1 I '. ~ o t; . bo t tt il & , s r 'Oo t bee ' r "p : r e f e ra ;~ I ,y

:anlanimna1 brand

F f iesh l :y :IJ'8Wd~ut'ilf 2 : i me d l u i i i li ' l, I l en iU lm:

er.... aeh dpearsIFO'R 'ERV'I !M:G

1 cup,hea""erearn

1 Tb~ ,(iOll'ife~i'Q!I'IeIl'5, s;U)g;a'f'

I MA KE TI HE IG INGEIBRE:A i ID

P o ,:a jt j c n e ' r a c l: in tJ .l1 ecenter of the oven

an d h eat the oven ro :: : 350°F,'Coat an 8-inch

s qu a re , c ake , pa n w it h bo e bu tte r a nd l ightly

dusl I :wirh t he g r anu l l ;z ir t 'sdsugar. In , i l l : s m a U

bo wl, sttr th e o il, m ola sse s. a nd eggs. unt i l

combin 'ed . IIn a l ar g e. ' b C j w l " whisk tl 1 e f lo w r ,

ba,ldn,~s o d a, , gi n ge r, cinnamon. a nd s alt.

'r lniJl smaU pot , brin g th e br l:)w n su ga r an d r oo tbee r to a boil. MeanwihU',e , add the molasses,

m ix tu r e w , th e " f: I'c lJ r a nd stir' o"combt l1e .Add

th e h ot. m a t be er mixture a ~ n dqu i cUy bea t . un t i l

co mbfn ed. Po ur th e ba tte r into t he ' prepar:e<;I

pan an d bake until 8i tooth piek ~I ' l !s .e r ledin th~

een ts r d th e ca ke ce rn es o ut clean,~ 'to

4 5m in .u te s. L e t e o e iin the p a, n o n a W ' ir e'rack

u ntil w arm . a bo u,' 40 ,m inu t es . ll n l l\ e r t ' th ' e Ipan to ,

Ire1T'1Ci\letie cake and ~Llm m e alike r igh t s ide ' u p.(Ihe cak€ rnaY be p rE l pa r ed UPID 4hQu f f i ahead.)

!POACHTHE PURS,

In:i i Imedium sauGe:p~n. ,oombine th e pe ars ..

, r ( )otooer, i l '1 ld l er n o rL <z est . , B rin g t h e mixture

to a s~ ow slm me ro Vie r m .e diu m~ lo w h ea .

a nd ce ek u ntH 'th e :~ea;rs~f:e tender. 2 0 'to30 r n i no t es. W i t: h I l i I I s ta r te d i s po o n . ca r ,e f u ll y

t : r ,ansfe r t h e p e ar s to a plate S ri I1 g t he p oa ch -

~n,g lq l l id, to ~b oil a n d bo ill ulltil r educed to,

a sy ru p. a bo ut 1 5 0n l n u te s (w ,a It c:h c ; .a re fu U y

t0wards ' the end because;t c an b um q u ic .kI V);

V-ou shou ld heve about ~ cUP', (The Ipearsand

sy ru p m ay be.pr~pared u p to 4 tJoursahead .

I Hh e s yr up th~ckefls. r e l 1 e , 8 1 ' t befofS se't'IJing.)

TO,S£RVIE

In a c hille d m ediu m bow l l , beat l ldhm c r e am and

sugar ' w i b " " a h an d mixe r u ntil soft pe aks fo rm !

" , a i b r . : : ! u ' [ . g minutes . Cut th e g, ingarbre1aeinto

S ,pi 'sees of wh;atewrslze you cheese andpla ce o ne o n each 0181 pla te s. A rra ng e ,a pear

lia ~ 1f ;a g ah )ir t e a ch pl eo e o f gingerbread, and

c lr im e ! i!! ac h w i ltn '[he syrup. T op w ith ,a , dollk:l1Q

,ofwhipped cream and serv~.

B't·u ('(JA idelfB i" a f . 'f l,~"an t l c rmA . : v o o k {UlthOi;

}J, rm~v Ofi l tru.<is t lu~ (:} )~~ai , Bm;d.eooro l 'e."It ,{f IDltrant

1 , . ~ C J . 1 1 / f ' r a 1 1 c , i m ! l J . TI ley l l c l u r b i Z e l l IliQrrt r 1 (lu,Mr .) ' DztlJ!l'} / tJl "·ZOyears. lei

IF'INECOOKING.tOM , i



Tur~eyissoTh a n ksg iv in g . S e t y o ur

holiday table with a bird

o f another feather.

, MIOLLV STEVIEINS



ITS , TRU E 1 :!fA!r J N Q"L ' GER i in b, d on eb'ri Lt ; .mas ve straining to heat' r indser DJ:lltb ~'Cim!but

Ulllt.fiuesn, l

I"letllfll r hiJI 'Y€g ive1 l1 l , Lll~'A ll ~ J i e m"~i~ o :~

, llds:tlnas. I\rejust transter:t 'ed TIl)rtant'lsi~ fmOl'l ' ll th e

[ If 'l p ee r' ,r 11 \I ta~ 'u " tt mO ]r " " grewz1 ll~'ncn~ n : t~m,en :: :

LIp pF:011 isef 1 1 1 j m ~ " d lb m~ ~" whil my p'r~'tical

friends ilHl' duti u l 1 y tal~in§CaI"S g f' '1 !ei l , ·hoppmg.1 a m

I ! !J 'e amillg u a I'cial )OO,ealTQ me h'~1..IQft in m a a : n s Q

l 'U~ t,,bird-e :s :p e c ,k 1 U y • .oSfl 'j , d u : m 1 c k l ! and Enilell ,~'e ben s ,

Thal ' ich1 a l l -dark , almost bee{y as e of'gocse makitpel"~e ,t 1 Hday fare ,(p,lu~wl~o Cll(O rei is Lbe [U li'

,~tt~aditiooru nic: 'Lom"l~~anObl· i s tmu"!) . Wha : ~edue l t is

de li c io u , : ; b r u "hsd \\~i'I: .» , r n , a : v o rm l : , ' f l : ! U l : ,e ,dw'urg , the' l

nrin't~tef5, u i t "OH. tin ,.And h'llved at 'm,b, ' , g a m e b:~

are iH ea l in d iv .id u al '. er vm g s f or an elep 'ant mea t I n :

roUo\\r1;ng pttg_' Y ! Q ' U ' U fin d, n o t , o n l y -m,azing 1 ", cipe'

a l s e i h e b a & t te ,e km iq uQ ' lo r rc a , e h n g ' r . 1 a c b l ,bird tD]le

f e c t j { J 1 ' 1 . ' R a i r m a y o n e !Q:f'U1eHl' ' ~ r i ' t , YQ : I D J 1 ' O f I , \ 1 Q : l '~ t e " s i d e

and yau!1Jel"~,te ~lnehoUd,~y"ma,git tof ,you~'OW ' li l .



bb~ t Il I , t hs, fJ : i1 . rcksw i th a m J> : ; ~ O l r1 8 I ~ U C ,ta n ..

i~ti 'five-spice pe 'de,r , aR.d~~ruander

I'llf o r a d a l'l O '[ tw0 a . i I ! ds

ver a Clhelps, t M , e : s k i n l mlSiPi dUl'ingtGastihji: l ,

R nI:E DUCKS

4 ~~iil!liM.elm.r;13'S;,plflil!!(,Ii1'!~n~~

4; t S i p , f t i J 1M elly :!ra'~e:dlaII ' l I§El! l"r~e-~t

~p, CQfh;Uilldeti!!i~

~ 'ISP.'fI~.splc'G 'p~tWfihir

'k~ I le: r~Ji t"B lndl hstillly~sr~undr~im pe~"

e l ? , e J c ~ ! f i !~Q,~llslal"Ci) , d l u . o k s , 1(B'Eo'Sib. eotb).:gi:ijlli~ dij5€a1i"11~

' llHE GtoA'ZE

3, T l b 5 \ . ~I;'il:sinlijliU,oe'

2 i1 'i bS 'l o, ~ ue U q le , i.l lr . S i .U l~ hi !!M li ra n f i IMa :m l; e .rQ ~ ' 1 t 1 , p r e S ' e e <

1 T t b : s ; . l i i I o : n e ,

'1 T!~~.f il e s~ f ang~ : l i 1 ine j l u i ce

"I ' t s : p . Asi'lr l l l se.same,c!i~

TH E £ IUEKS,

-'a ma rta , O Fsp~c! i -Bt jnth ! : lr r~ - zrJfd ' the S~ r ne .

,CQri"arrder,f1iv8-spiee;,,2Ths.

• an d1 m p. ~elAlll:er~()a CQa'I'$i~ pBs:~e.D I s m a li !'sUm inth e skin o f each

I I o ] S 1 . . , a ~'fll' pa f~ng kl l1f-el l e lC j~~I le l l

the~UC~$l:Irfa:Qe SiO m~il :V-€} t. lpieasce the

afi~ f a , t bu,tn~l:tl'ne'meat.,Be',5Urete

G m t i l e , :bac~ an d t,highsars wel ls ~t ' ia t; l j ' i t l lClS~. Rub ~b t) u 't tw cHh lr tl S ,'O f t ~e

mix ture inro tilIE ! duct;c.a,vitii! ! ; inand ~f. ' Ien

tJ'lle fE:lm'ai~i~a i i ! over thes~rn, Sst- the :

uc~ on a : rae : k; 0V€ lr~ l a rg edmrned t la~ir 'JS

' to a ir dry i . .H , a d V , em d l ~n t f i L e 2

Q f n i l ; e m l t ~ i l J . r 2 4 r o S S h O l J J 1 S .

' IRO,AST 'TH~ I I )U 'CIK :S :

P 0$ t; fj~ :n a I t ' a e k in ttle,,€e~terof t he O lJ 'e lr 11 !nd

h~ t th_e,Qven to ~:W~'F . le tthe duc~ si t"atr .eon' lmmper .atu i " '&8S t h e , eve. " heats, A : l i j ' ; a n s ~ e

~t\€ 'd!J It:k 'Sbl ' le i i lst,d~~,@ n ~Q $M;ilil ~V; . r aoK$ :

iA:a la~~eroost ing pan and roaS'lfor '1'~,hoL!S .

~eff love :t tl e' pa l' 1,f l'Qm the Qven ar\dL$~ri

~p p i9 u tfe ff m o st o fth :e iadrom d le , m e l . .9 : ti n :g

pan- !J . , . I8e~ ' 'tlJl'i~ Da,ste r ifv,au ~av,~One"F!i!J

the, dueks. u sin g sm ur dv '[Gng,sinser.t 'Eld in the'

c a l ! ! li t ~ S 1 , a n e J p fw p e ' tf i ,e! s k i l" 1 l 'q ~ ~ j i n ; a ! 1 ~ , G v e r~th

, i Irmife~ C(f.ntinli:e,roas1r.[ng~,~d;ueks;l!ntlll ! ;he

'mea~a,r¢un~,ne ' th ig~'s-"~els t~nder WhenI J ' J I ' r ® d . d e d {a .sk.ewar.sRGuJd penetrll~e th e

th~ghwH!.hn~ell$tanoo~th~ l~ feellpes~ intheilrjD;tnt~. S L r U i l e l M i i f t l . 5 ' Ea nt... a d 't h e rm t zl lm e ' ll e r

insa,l'te~i ' r w t h e t hh; :; k es t p~ : rt ohhe th ig h n ~r

t i1 e jo in t. r ea ds 1 75 ,c ,F , ,4 '5 t ai) []' minums mere,

GLAl~TIHIE:D I I J I I C X S

Removelh~' 8iblC:~ 'from the S l v , e M ( , a.nd.

i m : r e a : s e t h ~ : Q V 1 e f l teml[1erai! iwre '[05 C : 0 1 i : l F , i n

a SM~: I~ bowl , Whisk",U,ehOisirn, o ranse ' l i q u 1 3 ! . l J ,

honey ; tangerifliaj~io.e.~nGl ~ e ; S : E 1 i r . n ~ " o i l .

Tr aflS fe :y th e dUCKS C.enth~ [ ia~ks)"['o.a r immedl

b:ak tng sllie~t. Wi ' t t ' i J , . 9 bfLISI i ;~aint the b~a ' 5 ts

and. witl1a> t M i r . 'l l~'2L'Iera f ~~E:fZjear r 1 d r e Jt u r n'tot;ne,(l'J\fer'n. Paint again 2ft:er 5 n;il1!Jt~5 and

c;or r ' l~ lnuer o : a s t i 1 n g u l1 f i l rn-a ;~;nJ~r i . v -co lor .

3'~ 5m inu t e s mo rn ,LeUli1e~d~c~re5it fer Stol10 mtnytes'b~ioJie

~I\ri'l'ig,

T ' C l I I DRU '~ 'I ::A ,o o o ma tc h fO r tt 'l$' rich diIJrl :kiS

:B ,b~ ig )J t ilFUJ ado lc R '~es ll irm.. ,Uks' t he . \N,eingtlt

M i l n z b e t g R[ ~ rSnhg Ka~rne!t t a p Q 7 ($Q;Q)'

~ , r . sweJ~ba~aneed w i th sweet, j'Ui~" , f ru i t ,an a :pe,rf,eet-aoidiiy ~n , the fi'r'iisirt H.~r;nts."of~ealFand

8 F ! e e n a 1ppie . ..OCl ' "

S:LOW-ROASTI NiG

Roo.stin .g ~h~,d!JJcik 'showly

ar a lo w temperaIWr'e(b reas: t $rd~'d o ~ n ' ~ ~ s ; ~ ,fithe best Wily '~ 'O'et i id~r 'ttlef a t f rom under thl'il"bf~~5tskIn. ~t"s,k,ey'tQ ,emqJi t 'e '~he

r en d !e r1 ;! d 'U r . om t he p~npa,r-tway th 1 I O ' U g . h r~ast ing,.so the due l ( wo i 'l "t sit i i i ' !

i'ts ow n fat as It Wiri lrshesr oes- t in& whiek w e u J . ' i : d

'p t-e\ . te .nttrfmm c:rfs~inSt



roa te _ O t t . . b_ -diV{[14.rn.

l 'F , yd uM y e a n -o ~ rQ'a st er w ~, tl i a cdVer(e I tharan.GI !d t -Mshjd r fed ,sp~ l ,e tJ ;e rn~maIQt I Gn e 'O r a

i 'lE!w erm~ eJ) ; th i,l'sa n id ea lIume<to :u sa it Ify a 1 Jr ro u t er d0E ! 5 I'1 I '[ h a l li e , a o ov e t '. yo u 1!8f: '1

-SIl M.e$,~-dU1V a h . Jm ' i l " l u m mill~Q, V o u ' U

Meed to p r , e w a . r e m eg . o se , r o o k i e t ft e b ro t h .

, a ndPl1!paredle ti.dI a~ pru n e s a ~~yahe;ro.. S e f 'l le s , I t o , 1 : C l I

[F IO'ATH:E- IGrDOSE:

, 13- ~! i I i14-lb'.loose (Wi~hgiblets)i

S a lt 'a f t d & e 1 s Ii l IV g O O u n m b I '* ! i: k pe~

IF IQRTHE B'RQ'IiH

1 'fbli. peisll ' lut t1:r'\ll~I~mlblleoili

, l i' IfI~j! li lf l! l '¥ 'e.n~w lc : l inf l ! )1\ ; O'oDr -se l " , e t .! a" ed ,

1 f rr I~ l'l :! !m I C i l r r ' l l iQ l t . " I l3 )anoa lJ , ~lru:fpped!

" : n 'l a i: :i Jt ii ii fi '$el~rv'$tg~k.~Bat iS -e lyd!O'pped

a i fms iF , l ,' th ¥nn rs- r ;u ' ip

1 tdriedbiT, leM'

Ka s .u ~ r s a li t

P :OR lHE_ 'S ,TUFIF ." , e

'I CL I p p l " i I. ! il ' !i e $ ' . ,gl i i lo"Poo' ' I n t i ) ~- !neh p l e c ! l l 1 S l

2 ililbs.ihNflWS cups ug J1 i t l y pa '* e d l" ,) o . if c t; ~ h bmQd~ ICu iBs

('rig]'",~. l loa t o 1 f Fre' l tch c'rl~miliQfi l reatiJ l

:2 QU'ps; ehop,ped Ice'le~ line:llldt~l: I leavesl( ab D u t ' 4l S bJ ll ic S )

1'" C :yp i 5c l l lOpped yeliow I J n i O I i lI C ' I I la~

2 R!ool!!tl lf!,'el 'cr'l les gar: l~c~ Iminced

Ko~lru.w§lt,andfA!dd,grm.ilrld' h'J;;jd( pepper

" fillS . f r e s l n ! t i n l ' f l , l i n i lQ l : e a " l ! l ' 'Q s . ,~Ig.~V'e : h i Q , p " dlS cu.;p eh~,p"ed 'fresh ' f lQlf.-t-eQfiparstey

'1 _.fiMIi¥,gmhd',onu'ige,mst

1 mp .1 iI nB ly,g rme : rHem~n lm5 f-

FO ,A 111 ,1 :GRA;VY

M, ,cupwdry,rred wine. Si!J~hasC:aHlrli1lelS~,(g!'lion o:rShiramIS¥mhi

2' 'ft!& till~grpese " 1 ' 0 " ' 1 1 "

,2 ,. ... e~!iFan~Qr,JiI.i~Jel~v

1~11 V&D) l fand ' f i" ed I 'I " , g r o ;U: l\d lD lad :pe ,ppw

P R'E IP AR ET tlE G ~O IO f$ E

Pull &Ie ; fbl e f il OIJ ' o f tl1e' :~. I R : e ' f i n g t l r a t e

the Iiw'r far usein estu r'iS'andetttw'ilr he tg i~ e ts 6 't \1Q'e" r ! :Mebf' [ i~. T e :a rb ff E l! n y

tuffing and red wiIle gr~l oose ~e~& l t =S ~natfr.Qm'insicle,the ~ly

JQlEn"i~, Witl1 a Che~knlife. ,€utoff;r31nCi,'>;

~ese l 'Ve tR,e t 'Vt IO IQ~outermO$t seenens of

each wj~ lee,vi l lg en ly t 'lIS s e ct io n , n e a re s

' t D " mii!aSt$f~' i l .a l : -,~died..Ne*t.-w.i(tj ~I par ing

li: 'nifa twio'k f t w j i J 9 5 , I F ~t he s kin a r o u nd I the thlihSi,

I Q i 2 ' in , g l c - a r e r ' u l ngt to ,C U t ] Ino theJ'~,eatfin'! Iv .Sl lElO!1! th ~ s~,se,s;enerrouSly ]nsr.de and , ou t

wit~salt and peppe'l: . Set I o n i!I'rackQn:a l lba~ing

sh o ot : Qf ld r € f ~ g em t e . Uncove r ' Bd ,overnight.

M IA KE 'T H:E B RO !TH A ND :ST:A:RTTHIE ST ' t l l FANG

Using illc lea rve r, cho , J l) ;'h ~ ' I ' u kkand . w inp i n b o :,4--- inchsootiorls. Pat d J F y with pBlplaf tows!s.

He at t l1 e ~ oil i n a' 5 -quar tsQ-Up' pot~v4!r

m edlu m h ea t. A dd th e r: le ekt w in gs~ and

.gib~'~~($iX(;~'~h:l jr!gthelver);O o o k . : t l. m · ~ ' t " S l ,occ{i l, s iena l ly , i .l fl br l lOJowned o n a ll si~es.

10 tO I 15m~nu~e~ .~d'd i ti e ,on jon, carrot , c e 1 e r y ,thymef and bay l as fand S t i l r . Add 1 quart

wa t~ r a n d a ~sma ll l pinetiof ! B G ' ~ t 8 1 l d bfling'to a

boU.lmmediate J y reduce 'the heat10medium

lo w and s immer gen t l y wr2 InQurs. ·$ t ra in .

c n $ C a n' ,dh l i t h e ' soJids. a : n ( i l [ ;QQI t. Q rnon;'I

t e m p - e ra 1 ~ u . r, e ' b e to r e W ' e f r 'l le r a ' t i n ,g ~ ¥ i Z l u I 5 . h o u t dh a v e 1~ tQ 1:~,cups bro.th.

,CoMbine ti'I e I Pr u ne s S I V l dDfail1ldy fot th e

sw ff in . g i n a smal l 'OOwl .CQVQr . a nd s to op

o v er n ig h t. A Jr .- at )g 8' tli bre ad c utl-e 's fO r th te

S tu ff in g _e n a ! ja kin .; s he e t a nd se l -as&de.

u l 1 , o l O v e r e t l . 'ttldry overni"t.

S : Tr E A;MTHE GOB i$ E

P U l t the g q _ ' G I 5 e i b ra e,s t s id ~ u l: u ;n a V-rijck,fna la r ge ! ' i rl amsproo f r oas t i l 1 l .g pan w,i th sides

a t l ~ e st 3 i'f 1 c h es l g ti, S e~ m e . pan:6n th e t 'GpJ.)hne·st'O\1.e e ,v e r th e l a rg~st b l iJ f i li le - rsnd amd '

abo [1 if,1~"ofwater.Gover· !"1e~ ting,pa'n

~ghtly,with heavy-duty foil Corwi th the domed

li d lfvsi~a c~e'reelrG3a t & r~ .a r ing tela ' o o : Ha n d l( lw sl" t h e- h ea t so ! the ,wad i9 f just 5immSI"5.,

S t e~m :tMe , (! lo se f o r - 40 1 ro i i inwtes.Of1eck the

Uql"l l id0Cea . - s n : ; : n - :u : I , ll y t o malk!e sum~it hesr i ' t

.e\re!j)9rnmd'and add h~twa~r if r ' le~e$t, fn'Y; '

T lJm o ff th e h e a t"a n d U IFmO\ i' 'E r 'tM pan be ing

ear , fw l ,g f t he , (it eam . ~ertiO'Jethe~,IDse

·and.r~kJrOO1 the pan and set aSlde-f'er2'O

-0. 3'0<minl; l ' teSi: lnti l l cOQl 'El , r t~gMoo t U H l q !l e • .

' f o i fAKET:H IESTUFF I IN iG ANDI aO \A lS ' f " H iE G

POiSii~Qlria r aC k in the center a'ftne oVen

an d heat [he oven to , 32§OF.Spoon2 Tb

r e n de r fm l , g o o s e fat from t h e · s t e s r r . r i n , g l i q

p n t _ h ' e r o .a s ; t in g : , p a n (reiervmgf, l 1 e ' . r e s , r j

Iput itif f a mediUm s!dl ' !e_over moo 'ium r

A dd the,gopse l iver a nd s au te . w m in g 8

t im es. ,u n t i ~it browru; , a ndfHls, spr ingy ,

6 minuoos. 1l:a n sfe r to iii ,out t ing board t

c o ol . : Re tu rn thQ' skme, cO med:rum heat

a dd th e ce ie ry . o nio n, ,ger l lc . thy ; r nel•

a ndeach sal t 'and, pepl pe f , S t ir , c o v e r. -illnd re

t h e ' h e a t to med i um l o w . Cook .s t i f f i ngoccaSiONn V , unti l the Yege:a;abJe.s·a'i"EHio10 to 12·mi l l ' u~ te5.

Tr-anrSl fQI i" th ie ' V r e ; s e t a b 1 ! e s to a la tg e .m m in g

bawl . S~ir]n -~ l1ebN;ad ,oubes. SlOa~ea!J l

p a rs le y . o r a nge a n d l em o n t es ts , a bd , ~

sah:. 'Cnop' : he liv ,e r a n d ,i , = u 1 d· it t-o~he bawIC l i 1 ec : k 1hegoDS ,S !for pi n 'F ea th ers O r qu in

' these-are most o fte n fD un d a l"m .m a the

R'emove any w i th , . S t i ! 'l o n g t..~eezersQrpljU s u n g , B l8~esPOO'Il/IQoselvfin t t ' i ;e h a u g e

alvity of the-goose with S tu f ti r '! f .l f tnere

anylelft~er~tlJfflnllu~ ~to f i l i i iji~' s m aneclH:aVirty.

IPoull'tli'l~;&te~'mil!\g liCJUiid f i r;qml t he r o ss

pa n into a G~ean 'v e sse l a nd leave a·- room

t empe rn , tu r e 'Un t il c aDI . When tn a l iqwid

1~8J tare 001)1 enougll tO I hal\ ' ldle1spoon th

o i 1 j .9~tas'~dei rbIS , f o r 1 ti 1 e ' r a w . i l n d re

t t1e r S 1 S t f o r c6ok iog(see TeSt Ki tehe , l " I ,p'Q"ls.~td i j ' ; ' e · ' l J ! ; i ' S ' L j ; ! r .

IR'etlI. l l IFAtJhe RlaSIti l : ' l1 J i a . c k a F ld goose Itt)

r o a st in g p a l~ . Ro a st f o r c1~h~ \ i l r $ ,~ I1d ' th

rotate t l l h e pan f ,o r .e v 'E l tl c emking . Cont i nu

j"Qastifl l 'Untit 'tl'l~m~~II~rI!)nh~d~."s,ti:(:k

fee ls -werysoft when p lr e -ssad "l i- to 1 hou

mere, Y0~can aIS~H;~h'S~hat1lahetn,tgh

thejo5nt)]8 17SGF' ro U 3 : ~ r : : i 1 1 " 1 d tI~t thel

in g is at l e a s : t , 65~'F~e ' r n , ~ 1 9 ' tr :1 eg M $ etha,oven.

S st ' 1 t ! h 8:ioose in a dr.aft-ffee spatto res

2 0 to 45 mir :l i li J tes. l lf ' the 'k i tc :h-e l '" lis ; e o o . l l . u

t he b lit :1 Jdo~IV wi'th f~'II.



1iIFlE GRA:VV'

o l ii h h e'f ,a ' F rom t h e ro ast in g rpan , !;reing

reful to II eave' beh ' rnd a,IIthe tasty J l ) i : I I I ' l

ip PI ng s. s et m e r oo 's tin g pan qtler med ium

a t o n th e l a rges t bu m er a r id .add th e w in e .

ir rin g a n d s cr a pin g with a w ~ Qd en spo on

I loosen,a l l th e p an d rippin g s., Brin gto .a , D £iU

reduce by about hal~ s t n r J 1 l ] n g c ,f ~ e n a 't ~ LG !. ut

m in u te s , S c ra p e t h e c o n te n ts o ft J1 i'e I r ,oast '~

in to a s t ra Iner &et'QVBra b m · - . rl .

a med ii~ u 'l l' l' _l :iI o el Pa n o v e r medium h ea lt.

t h e :2 T bs , r~(!~$oase'la W n ' ;s~ inthe

o u r a nd COIlUr.llj(! vrnrskinsfor ab OU t 1millY,te.

in 'the liquid f fGm the roaiitingpafl

n d then w h I s k I n tnebro- - - - $ , m m e r J , n i s k i n g ,

u n t n t t 1 l C i@ ; r - , ;m a n d ' f u ll . .( R a l l l Q r e r J . . .

o u rt 5 m in u rt es. W h 'jg k: ~n thejel lv l,iJt"'itil-lm;;:il~

I;Q taste with,satt Sliltl pei I iJ~er"and

w arm w hH e y e l l J ' diilVe1tlli~ g Q Q s e .

t 1 li l1 e 1 I O o s { ! ,~nd, u f f l l F l g wit t l the ,gravy

n t he s id e.

S , TEA M~ iR:Chl ;, 5 T I :N I G

lhis, cc~'1 'dJ lnat !Qn~-oo};~~emelhod ~n\lc!lvei~~mll'\g,Qn ha 'S~OVB~Op i '! na 't ir 1 ! en

SI'OW~fQa5t1ng In the o V e n ,

Steam nge l ' im in , res th en ee d to rem o ve h ot fatr - r o m ~heo v e n d u r i n groast;n-g. Also , it,rendersa m axIm um o f 'mtelean~'f(w it it lo u t -a [ iI 'Y ,r o (a8s tedo r

caramclb:a:i I : : n t : s : ) . leavingyouYlri t ih l o ts or fpureowl i1 te.goose fat I: G c :od i ( wi th (for,ideas. see Test Ki~ehel"llpage ge) M o o r pouring.offthe 'fat, thegoose r C I i E i o S i t s

slow1,Vfot2 to ~ hou rs ,mak lr \g ' i t e .f td e r a nd s u e -Icu lent. With erislIJ, , n . a ne -' s c f f l e I V l1r"orwfloo,slkin.



je a a I~a't(ii ! S h ro l ' oomp91rr l 'V :bE~U5e l

QUh e w .o i k, [r om pn 3 1padng t he h en~t ~

br9 t" ,Qlrthesa u te . e a ln be i done ,

head .

THE lENS

4 C p:rm ish ga me h en s t(1 ~ to B I,b,.e ~ c;h ,) i

4 , '~p. Ine~yc :~o ,pp : .d- r r e s b sa,rg@(SelimsI re :! le M ' c ll ' fiO J ! "th e brct,t:h)

4, 1 $ , . cih,o, ;pedi f f \ ~ ;s ; t l1 !hym;e , (S te ! l l i ' l ~res'faf!r¥.edlfoll:J h r e l b r . o , u i ) ,

J<OsNr:sa l ta :n :d r~~t J :~d ,bl la -~pep~r

1 TbI5 . lUn :sa : lt eE iU~ II , 'er

T H E : I !) I! F !: O 'T N

,2 ts~e~ ..virgii l i l l olive oil '

2 d ' " 1 i l F J i S r u ' O W . -: s , J ! I, t ~ b le k e . n t~,th

K i, '~up~li:Ia,,,ed.wll!lt

"1'i'f~:$AUQE

} - i i , cup I l'Ulbv -pa r t

~ w,p.tedemoberliilM

'11Tb~ uHsall.i~lilbutt~,

1 lb:s, m hr ilc ad shgmiot,

t 111 ~.al l l -p li l li I 'poSle, fh :n . i r~~lHrglt1~f!dl",.I'.C!I.!li1d'b~oklp~r

E PA IR ET:H E ~ E N rs

shears , . remo,ve. os ; baek:bones

th e h en s, b y . cut l ii r jBar ,Gfng Doth s, fde; ;.

eac l ' l t 'l M i br:eaS;1: s; t ti @ I : I p e n a co in g

and ' l i i B l r t e n p : , pr~,ngd~wn ' 0 1 ' 1 th!3~Ut:~rms. With a chef's

r r e ,MIlt l e B a l ' l h~r . ' I in .I w~ a j ' o n g I :hS,breast-

8:<rer1dith:awJl1Is ol\eaeh side and l

t h _ e !~s'twajdli'lts.. ~ is c a fd a l1 V 1 ! ! I l rg 'e

of far. C tn :: liI ;l )'; W b re a k , ea ch backbone

o ! p ie ce s a nd se t a~idewitn tha-wi" ,S" t tp~.

a sn a U b ow l,. combine t l r l e 'saga andthvme1';11bs. s ail 8 ," ,( :1 1 ' t s j i : l~pe ppe r. fa un a l'ie l"ls

an d' r ub ~ i : l: ehe rb mixture.ol1 : :l o th s id e s; o f

hei1.~rlrange t f ie h e n s s~ n side UPI'~1" I

mm e d b ak ir l, tsh e et < sothey illl1'el"l'ttoueh-

fe fr 1g .r at e, uM eG¥emd~ fa r, at l ea st

h £lurs:o r Qv:emiSht .

T IME B jR0 1 fM A :ND '· STA lR1 rTHE , SAUC IE

'r1e·reserv.ed,wir.tBi lndbsck bones d N kth~,Pil ' !D'imr edlu rn - h l i g h t \ea i na , 8 - ~o. sa u ~ ~ an " AGld th e wit lgs: 'rid Ibt$k.

i i l l ' n d~k;"~tirrif1li! few t l l r f i e s ~ ~ n ~ n

broW r- l~ a n a :1 11id e s~ .iil OO ut B m in u [e s. A dd

th e G h l is ~ ef ' l b:rCK1\tnoPJped s ' h a l l ; a t . and , J ' 1 e -

sewed ~ge aAd 'l :l 'l ymes~ms~ S immer gen r i y .

~t!jLJ5it , l~g, '~e~eata s n e . e d 'e d . ~~rSO mii f 1 l J l t e s .

Stmirl" dl~rdlng ,hesoUds.C o o l th e : b r o tha n c f e ff lg e ra te o v e rn ig ll /t .,

C omh Jned1 . e pa rt a i" ld craAbemesf(!)r th e sa u ce

i n a . sf T1~bo\!Vl~~ e t a n d let $ l tevemIgh t .

RIAst ' ' ~ H l e HI i !NS

An nolJ. l ' ID e rails r o a s tin g , ~ emo v . et l ' \e;""ens

" 1 1 0 mt h e ' ref r igera o r a n d Ie .tsit at roe rn te rn -

ps rB t u r e . I !" os it lo na . r aCk i n t i 1 : e 'osn t e r o lf the

ove~and l1ea t th, ovenw ,450 °F .I M e ;l t'~ h e , T br s. b ut te l'- cm d b ri: ;J sh it l i .ght ly o v e r

th e hens , I ' f 'Qa~ r 'Q_w t i f i 1 : g the p iUi abou t f lalf . .

way t hough . un t iLan is tan t es read thermpliTlr;te1F

i J i~e r t ed in :W tn~ ; h iO ims t pa r t of a this'" r ea~s,7soF tl o 1aO°F: about 30 minU1les~ let res t ~It

1 , ". 3s t 6 m i n u ~ e . :s I tl e ,r c :r e SeN}ng,

MA'KE:THESAUCE

Wh i l ~ th:e h e n s f a .e s t, .s~im Itl le ' fat f , rom th e

broth and heat {! =ie bro th in a sm a U s a uc ep an .

il= fe a ' 'th e 1 T hs b \J ttsr ~ I1 ,amedrlJrri satn iepan

a l V e I ' med l l Jm heat.Ad~theminced shi l l i lot

a nd " ~ . stirr in g0 c¢ a ;: ;;io na I1 I y , wnt l l t he ,

S : h a l 1 ' ~ ts t e nde r , about2'minutes. Sfi~nhe

' f~ot l r ana ~ I& w h isking g e rttlV , u n ti I ~torms a

[hick pasta, : abou t . 30 seconds, Stvai 'n the ' port

' [ I - , r 'Ol. ig l la f ine s imu ! i nt o ' the saucepan .l '1esel' ' I I in,s, ' the cranibEUlr ies (d on Itpriess sown

on m e Rerrfe-s). Wh is k r~ rabau t3Q seC-oAds.

: S l l . o w l y wh isk in t he -lI DF O t b unt i l th e s a U J c e , js

sm~QQt:na i ! t j u ' s t i r n , ; g t h e i 1ea t tO m a i r l ' t a i ln a

steadvsimmer.oSimme~ whiskinl,oc:casionaUYI

u i ) rd l . reduoed ,b)ralJ{lllJ!oRe-tflll'di 5 totgminUl~s .

S t i r I I 'l th e r es e r ved c r nnben r ies ~S e a s o n 1J Q

ta~t~W·msal 'Eand~p~r . Ke~pwa r .m .

,J lu'St ,berfo te , ser :v l ing . p G ' ' l ; J r , any. aacumUr ra [ edJ l I io os f ro m h e nel1imro t~esauce , S . f Ve i t§l lebens d r i z z l e r a t with thesauce ' .

T'IllII)R'INK~ F l e u r Vih~fd"$JP'~ti1rE!fSirah ' 2 ( l tS ; ' ; t

( $ 1 1 6 ) ;frmrrthe n:.srtliloo~[ e,fCa, l i f o rn j la

h~s 'eXc .ept i onJ l l y ~fk're.dfruitsandsaftt d~i~e' mnnil'ls, 9'

~rfeo _bal,nStalrformlsdlsh,

r=-- -

DR:y . . I3 ,R~ IN l IN "GAN !O SP l. ITTI IN :G

Itd rY ' b r i'n e o f s al t, p ep ,p er .

a nd f re S h herbs c omb i n edwi'~ aii'd r r ing, the hens

' I i ' ! t hs ' f r idgeovern ig l ' l the lps C l l ' r s p ! the '~k;1 d l lr l fl !

r o a s l . 1 t n g ,

Sp l ,~ t t j' ng ' th e ' he n s f l ' 1

h a lf be fo re r oa st in g ~ scQf lV en iemk ir saM r iB

(hal ; a her! m ak es ape r fe c : ! i' lf lg 1 epO r ti o n)

blJ t a l so h as be ne fits fo rthecook~ It's neater and

e l im lml1 :esanv need fo rU!il~lesldec2Il 'Vin,g '~hesplith e n s. ro o st f fi (f )f e q u ic kl y

~ n t !l e v e n ly : a n d besn: lJ, f

~ I. it r e a v e s , yo u wi th 9

po t fun O if o o iO k bO n e s a n d

win_gt ips tr latoeeome I : :h .e

bss@' fo ra rich~l!Ce_

' T h i e l B~,gTI1aw' W h n e C t ' ;: ! r r ll . g h hlij!['I'!! an dd u c k s 1m I l l y be a V B 1 1 a b l 'e '

v,ear-rounrl , goese tendsm b aa w in te rtIm e:speoo l r v . 'Even 90. me,nv ~

m.e r i < e · t s 0i 1 l y sell theseblrdS fro-zru'li, so bssure

W a llo w tiM e 'fO r t ha W in g

lhe-b:estway to tt ' lEiW

~Iby~sin 1l'Slo(~nSi~

w m p p m in tMtiH'e~l' lgera~t o r , ( P U I t th e b ird s o n arimmed t ray in ~seQf. a ny r e a ks ,t ) A U C ; ) w hree

rul l dayiferag~5e.-~odays fo r a duci(.s,nd one

' ~ r311 ' i~

~ l f ( J " y S ~ ~ t 1 1 ' 1 J ;i.' u I Y i I . , eO O ( 1 k i n g f , , ' PJ J ' c , i b r l ( [ I ' , , ' g

ciiitw- t;mrlf,IQtl~1t

a l l , f . } , i ' l T r . , $/~ ~l; . m' J ' ( t J l t J : ~ '

W O r l r z n g rm ' a i;~'ab4rd

'fflrrstin,l. whi:c l i I , i l l b·

o#t l1eTt . Y e ( l r . a



•!

Parsnips, Uprooted-

\.

S wee t a nd ,e a r thy , w~ th a to tJ :c h o f sp,ic ,e "th e pa rsn ip

may weI! be ,~inter~$"mest e xa it in g root 'Vdeget8I

blle. Try I t~nc : : t x t a s t y · · · · · dishes-dessert included, BY O , jB " VI ,1 D 'J ,AN I S# ," l"

. A PAA NIP LD~ L . f : K E . 8 1 1G V e l ' I iI l J m wble earret, lou tlmt'· .

wh r t i} ,e 'umilatity mtl- i, Tbo:uIfh tb 1 FY I a re e o u si ns .c \ p,~'rflj'~; ,~ " -

" ,riav Q,ris lal-' l 1 1 l( ~ reCO l 11pie x .,Swee t nes . , ,3 , perfum ad nu th:t;1! 8 , a

i sueh IOl~ e .,.'IX' 7 ,antI a .mnt of 'wi l1wr 'quas)~ · '€ I t. 1 ( med

\vl tb· de le a t e s ta r ,cby, te xb.; u ?e -t hC ! , J ; ! ~l~ 'h e thing ~

~ha~ma'~eUle 'httnlb~e.oft.ellna:i~e_cted parsnip

a,ni6t.vep~1'b~eWl9 r th J r - e e l i ' C l O v e I - iI 1 @ l .,..•II

-. c :

..

\\. \.

/

. .

" .

, .'

F 1 ' E . ! ; O E ) ~ I N \ l ~I-\ 1 1 7



T h i s may , 1 '0 0 I ~ kepumpldn pie; &utI

-sttlSGth:[rwUke f -is5W~c~l '1dan&'A

with a .de l ce te m ou sse -like Ite XtUfie •. e AJ e'

~,rItt1~1t \ t IVsw ~ , ened wh : i<p~ ore.a rT \

SeNes, ;'\Q 10

FO'IfTHE e'RUST

'15 (}~..1, l&cu,piSl ' unb'leathedal'H:liU~eIilaul" mo.re~fOr Im~l1 In l

4 oz~'Ot~Ulp) l rnd i pnsalite:dIbutter.cutIb lb !' sm:a ll l c ubes

1 iSp. gr~'l'Iu'l~tiI"$!i.lpf"

~ . t $_p . ti i bJ e :s : a1 t

'11~rp;Qg~FfCl~k:;-Illli\lrl",b' lat@m

IP'O'~THEFIILUNI

2 lib<.,me:d~um'lpD~nin..,rmelleci ' '00 ee l.. I r'~ I~-· ..,- - If, - - ~

(sUTest' Kiwhe'n'.p. 99" ,!lindCiUrtlnmlaiji.jehil!t~ ..

11~ftJp~slllfwm I.k

" ~"lID-ekdl'i l!al l'k bfQWfrl$YPll'

2 l~rg~JtU~'

U ~~ m ille 'sa !lt

. w . . ~p.j"'l!i'uliild.Ii' ! : ' I T l !QT ! ' i i i i ; ! l l r l

, "%. ' ts : p , , - a l " O Y : l l li f .g l n l e

% m;p,.f~llI, g nn u d n un ne g

,.. _P.!l"OlUlddc,y,es,

MAH"'iI'1'IEeRUSY

ha s ta n d 'I 'fli;~r'fitt:ed Wl tn th e ~cr~l I : f l i

aUacl l'n t t e r 1 1 t , camb:! il ne t t lre f1Gur ,0UJ tt l !r .

s u ga r. a nd s alt

, un 11n&butter blef'[ls intothe1l6i1r and

th e mixture r ~ -em tJ je s a C08f1S€il meaJ ,

a r J o . 4 l 2 : m i n , k , t r e s , :M , j I !l 2TDs. 1~- 'eo, l a water

wfth ' the ,egg :VQlk~,nasma'ILbow'L W u~ the

mi· 'r ~n i~'II S:~I add the v c . n ~ : · m i > ( t u r ea rl S ml)b,untf l ' j l : lst · c ; ; o m a i ned, 1'i~ ~s(er

the:CI'~~lI ~ ~wsrk s~rta~eand bring itto,gether w i t h Y O W l hands. Shape il JntQ

a 1i-ifl~h-trni'¢¥a,+ : . w r - a p in·"lastic, a n l E lI r:efrtgs-mte fima lt le es t 1 !:iellr.

Sat lliledoughen a l iSr'I~''f l0J~!,II:e(hs!;Jlfaee.

sw in '~ ' l 3a I it t le - f lG l: I l ~rit,af.ld r:Gli lrtGiut

! l n tc I I ~ , . i i, t iG~" t lh i t ; 'l i :"w '~c ; : lefha, t 's>a'~ t

1 2 ~ ' h C h e s in d ia m e . m r . r e fb ; )' , u rin g i l , i h e £ J m u z . t l

, ~n t l WOfkswr .i '1u :e : ias l 1eees_ r y . .' T ( p a n m e r 'tltu~ i Q l lJ , lh 0 0 , e l l ·9'~flrloMp ie p l. am

,a r : l !~ lgent fyRti't .FltoJ~bepan,iftinjt62'

'e~5 a,r.i~pre§ ing , t hedQugh into. ~h8'

'e b l'n e r s w it l1 'iOU '! "f i" ge r s • .T rim tM e e~ ,~ .

f : e a~ i n l . , ~ i neM"g ye r h ~ng . I ? "Q l dth elZ 'J ' I j j i 'e I ' iMi9I l1gi~Dulh,U'AdemeBth ~tself ; : l r nd

er ir r lP ' tf iJe ,s( iges. Prl~~T!U21;dQtl ihallo~r

wi¢i a fork. R,effigeralla "for at least' rn sU r.

P~sttion'B r,adt in .he cSl i l terof t h e . even3 I ' ? 1 d r t r ( 3 i 1 . f tile O v e , .ro 425°F .

Unei' lhe dQU;I 'b w , p th f c H Qr ~,chmeO~JI '' I i J . i t h dilied beam; or pi e weIgl ts . a r u : J Ima~'

for 1 E im iilU\eS. ~e!dlJe~~e over! temp~ra-r u re t o a 5 0Q '8 c a ~ ef u ll !y ' remave ~HB~r'i!JUI

.~~Nn weights ' lEmd GGl'lt n ue ro bake und' l i ther

l be t tom l ~Rs d r y, a 'l '; id Jh ~ edg e s a r e liiht \8,o,l~err.a~a.l~hi'ltional~O~8ili'llilltsS,; Coe l<:emph!tel,_~fGrefiliIRg.

AA:I : (E'T.J ! ; IE l l "~ l l llNG8'ring'91~at!e pgtQl~atertfla boiLAd!r;;i

f'ile-parsl"llps a n G o ( 'J ee unt i l t endeF ' w:hen

( a l i e r ' c . e d w t t h a for lg, 12'ro,5 mrn lJ t~s .D 1 8 i n the' p ar sn ip s in a Col i l l l "1 f ierand fe t

th61m s t e am , uh t : le i ta (f;'eijl"f kjmhf;!l '1 ' t~eIfor a:~Llt5 Mil" iu t.es. ,~etumthe:p.ai"snf~

to the ! ) O J an~ mash t hem with IiI~~W'

miJst l8r . teepi l l " fg :~ r : f J l)ftlilrEl, m Sf r ' O L l S " t .

'M e ailJ re Z o ups :o f t h E ! pars nip: mash; $avEl'an\Ce1ttra {cta! 'i t J th ll r usaIRu ree ltlhe :2 ,eqpsQf mastl 'ed ~al "$n ips a nd

' ~he tbu t t r e r r: n il k i n a b le n d e r: u n ti l s mo ot h .

Transfer the ~ree,tQa ml~lnl bowl. Wi th

illwhisk. best in J!tre,sUlat. ·_eg~.'~iltt.G i n n E r. . I

rnfZln,.t~njeij: rUJtrneg.,al1~h;tO\fe.s whi~ l ingI J l " l t r l t~E!s~gar diMtll . \ I 'SS\

B : . IM < ; E : r M E " '. I" E

POlJrtniffilllir\g~inliO ' t h e p T f iG : " r u s ta n ~ i M j a " k e

u ntill th e 'ta p is l i $ h t l y t lr O W f o l e d s n e t·a~th-

p i t ! < I noo r t ed i fI 'tt l(etcen~el"bftne"fl1l [n"comes• lQi ' ...

au t ,~~eallil,aaQtJ ! t 1 ho .u r .COo l en a r a . c . k forat l e a s 1 :t \Q lJ r~S . I! NE I 'ilt r o o m teMperaru re

I



, ,

nip, potat .-a 1 ', clalli n pa. l .akes

par nip and I 'k"lIP'

· umin nd m istarda ria tio n o n h e 'etasstc G e rm a n p ota to

hese taste' greai l : 'With e l i P p ' I , s -

c e ' a n d s o ur cr e em , Ser ve wi h roast

k o r be ef.

ds ,: 8 to ' 1 1 0 ' pancakes~ : s e n ! l e s : e

T: lh iSSGupgmsWd l ic iQUS k i~ rrolmwhe; ls.

cu min a nd mustBl rd ' seeds t oars i ted' 'i n h o t

bUw 't~~lrllcandstirred injU'$tbefore

s er vin g . Th is mG t t fuma l ~nG if ansea : so : n ingt~ 'Cihniq, .a~.s~lIedl tQ1$te.

l ' fel 'diSi 8"to9Q11pS1.sen&s S - to ' , I

,2 l b s. ;W i l5 a t~G1 r l I\ 1 ft q l"

-1 'l;lq~y,!!Ihjj,_r"filCin;'~llilirt, j f r !eC i l l~ml'd'ce,CJ'~u~)

,K:0drer.-'$Ilt-d &es:hlY,g:tGu..Jldl i l laick

P~"·e 'eupshl~J""sal ehi~k'enlTotim' l ingFI i

:~rl;l~ed~1

a Jm~i!1 !1 in ' Iee 'ks C~",-teBniIJIJ 1~ ..t tHn l'p.~r(m:I1J. t l I i ' f ip1Med. 'w9~~e4,a!lld:si l i 'ced ~$Siw"IlSf!' aooL(t- l l i ln th ~"i¢k

~~l!'C i I . l ~ ~ J

1 1 lb . m e diu m p .al'S n·~ S1 r~ted. ' c ; i O f i 1 i . K i 1

tee-T.\t~IiWn. p.&&)~,an~h~mlAtom~d : l umi l 1@,o . :bQg t :toups)

1 lib.,yel1i'JW poct a :t o u 1 ( Jl il tmY iU 'k o :n

G!3ftf,. pgmi!d a J l l d i eD t : ~lirto

I rt $ ed b rm d [ ~ £2~C JY iPS "

1 2 !t $p . p O ll .i !l ld 1; l ; Iumer i ic

-, tsp~D¥.nftl'

1 ~b. l . i . ! ! s - s -e ' t IPi i l ! 'mt:o~:. '~.ei;l!I~d

1 , mb.mli!ldi~.Ii i I1,paRtii.'ips. p e@ / Je da n d ~ (l fe , d

( s; & eTM t K l t! ; !h ; "e f !~p.99~

eupl!hhrd'y.sl~!iledGa1lioli ' is (white and

gre.e i l l l IPOIr t5)

2 h l'rg e '~a~.a:a i l l en2 ".1)6. alll-pUf;p~~flO'Yr

'Kosher iii!!tt: and l f f\ es h lV g r 'O L i lr o ld ,Ikda,ok

,pe ,ppe.r

vq,etab'e'(;! i~fb!l""thell i idiCiI l l i5! '

2 ! Tb9..'f!ltlta..ui~1n d"",,~ail

4, meclil!iUn Ic fo ' l les prlle ..w ug hl :y , C:h Q. ed

2: ~ cumin seedl

,2 'tsr;l!. bJ .B~k m:.ustarl f ,seed

n :ga toDd J)Ii'Oee.5S0r '1 1 t t ed, with the

um g l 1 3i ti n gdi sk . g~ateh e po ta to e s

parsnips S l e p a l l " a : t e l y . Putthe pOtatoes ,

c le an kitch en to we l a nd sq ue eze out

lc h liq u id a s p~ible, In a l a l t : g , e bowl ,

tn e po, ' te, '~oos.pafsr'!ips. sca IHoM j

f Jo u r. 2 t sp . sal t , , a nd a fe w griflds 0

Bl I1d m,i)(we',"I.

ne f 'O l lJ I s~y o~11i l lg , iddle a nd l1 e.a t. e ve r

diu m h ea t. W o rking in batches, SPO,OIl

Y .t cu p o Hh s m ix-tu rn o nto th e

~ e a a t im e 't o f orm p i! lf lc ak ,e · s. F la , ~ e l"!

pa nc ake s w ith a spawla(they shou ld

a bcu " ~ inch ~ h ic k) a n d c oo k u n til ithe

to m is wel l brOlNned a n d o r is pe d ..abDut.

n u te s, F 1 ~ p ,a n d o o o ik L ln t ll ' [he e the r

ls w e ll bro wn ed, a bo ut 5 minutes

Sp r in k ~ e with s al' .Se'ITW'immE)dietelv

ke e p w a rm in it lo w OV e n unt i l r e ad y re

HeaUhe butter in a lE ).. ItoS-ql.:Jart h.eail,l."f-

d ut y P C lt Q v er m e diy m ' he(!rt. Add the

Ql1iGn,loI i tsp.sal t- . iallli~h.l oUple .o fgr inds

o f pe ppe r a nd ejiJi'Jk.~tfirr ing Oi ;Casiona l l y ,u n l : lU t h e o n to n is -g o ft a nd H I ,h t l v s'rf ! lwned,

a t e 1O,min.utes.A&fd.1tha'broth leeks.

pal 'Snfps. an d po 'm1 'OeS and raise th e R ea rtte ' medium high. $ immefbr is.' · ly fo r1$.: m i l 1 -

u te s a nd then r e ( jUC 'B t hehea 'C t o - l ew .Add

tliefum'1GnC a nd c a ve n n e ,s ' 'ir rin gweU•

a n d $ 1 l ' i n l m e J 1 s L o w , I V I J 1 1 ' r l l , h e v e g e ta b le sar'a v s r v soft, ,a bo u t 2 6 rninu~.' W " O f i W J l f i I; gj ,n t tawl 'u :~$. p u r e e th e -so up In

a i ah a f fd ~ rand ' t!?J~"~;,I ' $ l i rn it t '1rG4Ih a ,

r.ruadium-!mesih Sf eve" The's@IJ~ , : sheuJd be

~.fbOJ;Jt-asthick~a t n lm mll~: 'S~3~; ad dmore broth if t~sn~nh rrH '9no lJ lh . R I e l'Ulln

t h e SOl . ! P D til§! 1Q . I ; l t and ~~~~C)rirf) ' [:aste'

~th sal -e (TIh~~OIJIi'can be marle.up to

this l Z Io in t 1 d",y"h~a~and refi't~~ted.R,ehe : a r be fo re pr~01ledihg.)

,ShD:rtly be{ore [5!~rVln:1i~,er the oli\ it ' l i G ili a S ' m a U 5~ne. [ ~v , e fmedJ um h i g ! J he -a t .

W i 5 l n~~eoilis H Q t , _ ~ d th e l ' a f I J C . c u r p ~ nseec l' (' and r r tUSra l X is@eS . S t l rw i~ h_a ,woode l 1

S P P D ' 1 ~nt ll h !! '®E i E fJ 3b . e - g i r l & 0 p&~ ( l I n d e n e 'gmlie s l l£httv browoofl~ 30 te60 sesonds.

C : a i ' i e f u U , ¥ s i r: I il 'S ~ ~ ~ a ll ~I'ld spit ;es, j r n t. o ' th e

seup ,~tmay spanefJ, Season toU!s,tewi~h

rn~fQ sa~~peppar,Of ooy.enne.



. .

mashed parsnipsw ith 1 mon and herbs1 1 1 i S i ,rutstie I m e s h ~:5j~a5 r i c h , 1 3 I f c n d s a ~ i i s f y : -

h..gasth~ be s t ma~hed~@ter oe:5vettvee\Pefl1~l ; . I . ,~r .s,e9pedany gaad with broi j l ted

fl~h~r rp~,St.¢h{ii~en.,$BweB'4

2

}\r

:2

1 1

~he:fsa~t:

lib.~iIilQP,l[lfel1lp;s~JleSIB~~ured(i!iie,~I1ITiasU:i:chell'l. , 1 ' 1 ,.9$). iEI1nwril"~liiItnlo'1l~ U i l r ; a : . . i l 1 l c l [~i\e~s

, cU IP erim;echiltclr'le

1 " ij ! !; . lu i n : !i ia l . ,d [Su t t e l l"

FineW, 'g : r ; ;atedl :Qst an 5 1 1 i 1 l ! ! ) ~ 1[Ielir!(\!n~

p l ~ ! S i ' 1 : i I l b S i . ; j l i J ! ~ e e

lWe ;sh l l ¥ l~olJl! i l lcl: '~~ ; ) i~k peppElii '

'Tis' l 'c l i i lo~lPt !d 'ires~hdi~lIUj.ill'ltJIpa l : 'Sb3".d l~ l~(u"aht l~ l iJ !1 ' i9 '

I j

4

'p~ efsa\t'~-w,atEJtG.l~ b~i~.

rs~ps ' : and , ( i :o« l~~ l I l t i l , 1 ie r cdBr~ie!~m, wti;N alfan'~j12l~9'l!i m l r. .u t E . ~ .

t he p a rl in i ~ In IIcolander amdl"e!~

th e n n S 'wm 1 ~f 'td 8 ra ~ I. ~n ~lbt:lt' i ien tQWel

fo F iilI1b0ut ~ r : r I l l n . L I m . 9 .

Retil l l i"n l.ne I p a r S h i p 5 i t & l ' ~ " ' e I~ta", ~ ' r T l M l ' i 1

t h em w i t h a po ta to m ash er, kee,pi~g:t~'€lm

fattte,~If:GUih 't1 ~~11n-e c~ ro re jraien~b l lJ t te r . lemmm:st .a .nd Ju ; e e . '$e~11 '~ o

' ta! : te:w;~th s . a ~ t a n . d . l ~ f J P e n Transfe \ r t 'Q\~.

wilITn 5ef\o~ngb(f. lwl.8Fli~s p f 1 J J n ~ ! e 'wl,th 'the

~*'u~JPpedUl!rbs.

~,

parsnip risotto with paneetta and sage5w"e~t p .arsn lpS . .$a1 'tv pancetra, arid

~mmaticsage-do@'s winter 'rood get

, a n y be t te r ?

S erv €s 0 4L tc 5

~O$he1l'~53Ii1:;

'1~ ~b.m~~i!,il!lir!1~!i" ' ; !n1Jil1IS,p~l}.led.cJi, l~ed(~ee 1e~t lKf~cIl1GtIi,p , . ' lm r l i a ' n , t i I eUl t intoW Q : e d l i u ! 1 ii l dlioo (2.~,.,c.~P$)

~ . e lu ,P e:)ftra"vli! ! ',gi1n,( ;I Ii *, d ;i II

A l e < s h ' ly ' gJ : i O l 1 ! I i ' i ! d !b ~ B " e k pe \ppe l l "

3Q:~.1 !hf rn l ,¥ sliced, parncet ta '~ C i U r t , rhnto

* " i \ l l 1~ 'h -w~de s,tri iPii ( 'a i bo u t 1 ~ i IJ l P)

3 ''fIbS'~Olil~lly ~~QP:pM f l 'eShs~IQI

· 3 m e d:h :o fl, ,e l l~es,! i3l1' l ic. I i i O C d , g J i l m y , c ho .pped

'1 1 ,MedliUIiin' ' v e ' I ~ o w o F i l i : ~ : n ~ Qut: l i l l 1 t o " s r m o a n

d I D ~ e

ill Cl ! ! p lS : I : ! ! l ! ' , b>C l ' ! r r io rilOB!

I F ' i r n , 6 h o f ,c l l' t lImt ! li ed is \B f tmn ( : Q P . ' t i c ; l r n a I Q ,

I ~!.IIp~ ~o :~e l t"1SQlth i c ; k l € l i f l , 'bf ll~h

~ . o lW , p ,d ll 'y 'w h bw l'n e

2 lbs. !u~salted~lbuttelt

:2 c.z.,l i ' <e - s l i 1 l l y o ra i l : ed IPa ti~i!iaino-

Rea il an@~ mQl "e 'fulf' : S ~ ! i ' 1 ; 1 ' m l ' il l

[ B ~ i n , g : a I la !f ig ~ !pd,t Q I f - I I ! g n t ' l y $il) l l ted: ~te'r to

a boil. Add the p i E ! rsnips .and b0iluntii ~fir:m-

~e:nder,:3: 'to !: imin~t~s.IDrah41nd s p F l e a d

o n a r im me d ba l< lin ,gs i l leet to e e e r to re em

tampe, ra i tun~"

H'ea t : : 2 : i l b i S . , of 1 ! ! h e o!live Cl i i l [ ~1 '18 : I I , B r g e ,

e a st - ir or Jr ski, l Ietovel i 'medium-h'ii,~,h heat..

A 'd d t he pS I l" sf 'l lps , 8 'pinoh ,o f 8,s! t , and a

' few g r .r fid i, Q fp ep pe r : an d c oo k" s t~r r ]ns ,

oCGasvonal[~V. unt i l soh i en@dand li:ghdy

brOWned~ abDUit 4 m~r 'u . J te . s. i d : c ' ' the ~J '-

eetra ill rid c o o k lJ n ti il s~z:dn~and't'fi

about' 2'minU[£fS,.Ad~.;hhesag~ afld

: a , M d : tQOk" stirring f requ.ernly, l H 1 t J l ' l ! t

~r1k: isfragr.i3 nt and the sage is s tat

c r i s p . about : 2 . m , i n u t e c s more . Set.Q'lHIe.atth.e l r ' em '8 I f l i ' i i r r n g , 2 ros"ol~\/Je o H

11 - 'to12-~nchstraiiht~sid~ sauooQl\Jermed~um. . 'h igh he~ I I ! : ,Add theofl lJo

a sm~dl pint'h ,O f ~ i 1 : ! l t f andaf~w gri j 'f~

pepper and cook, stirring, occasion

unti l be ,s~n ' I i l ! lS to ~D f ti ll fl ~ ~ bo u t 5 mAdd th e Ir~ce!,2 '1 ;sp,sa l t , ; ! l, nd ' the sa"

using) , S 1 ! : h " r l l ' l gwel ' l ~OlGO;;lt, , A d d '2 c u

1:he~rothi l !nd~h~ 'wine; .s immeFj si i r

u " ' l : i I the liquid is oomple1:elyabs'Or~

31to 4 milnlJt@£..Continlileaddingthe.b

inlc up , in e r, em e fl it s. s tl rring ,and adj

the beetre maint8 1in a brisk5lmm(il'F

let t Ing eech add: it fo n be 31moo t abs

before.adding the next. The risotto

w hen th e ri~~ fs n ea r 1 '1but not fu ,~ IV

(a~dente ) a nd st, iUr a! : i t t I 1e sQu l= r~ f 'this

31 1 y' ta 'Ke,S; 4 'to 1 6 minutes after th e

a dd [: tio n o ,f ~ ; r q u u d lVou milf'lf not u sebro th , bu t: you s nould I Jse at l ieast 4

I F c . d c l ' the: p8~5 I i1 i ip !m'iXlbuf le m'[Q'ttie ]

Ac id t h e b u r. t~ 1 "a n d .P a rm ig j a ln , o , a n d

,~entlyUP Ii ncorperate . . s e a so n to ta '5

sa ' l, t 3l nd p .eppe f . Serve sprinkJed wf

. , : : i 1 J r ~ t e d ~ r lT l ig j~mo,

To f in t: ! a o o nu s r ec :i pl :r fb r ' Pi 3: rS

a n d C i lJm t P lc k! !e Swit'll ,er l l l rul . g

Fi:neCoo.king.oom/~r<I~.



'·bA ~ rj o o n 1 1 1 J p l r i t : t H i s , hear,tv s ~ , ~ . e ~

Si~is R·etfealf'OrUlilltS~sort

h:lWj~ho~~~&\or;~I~ bre~d .4 to 16

RTMIE ILAMIE I;

I, lb. bon~I 'e .S5II~~G"i l rnb, .l ; U t ' l e n t ( l ~ ' 1 . . i i n . d t

. cubesKo:sh! l ! : rss}tahd' fte! i f l 'y : t~,or l , lnd I bh lC i

pelJiiper

!mdtu:m t ; 'M f :O ;~ ; I cm l l' li t o 03 .. : 1 I' u : :' 1 i: Ipii!!QU5

1 'm~~TIiiI;relljw~nloftl,peQjled' and

abe l W i ~ tl " w I Jg iJ€J"Gl~

13-ln~.h di'lll'ltlim€ilil!;jtJe~

, ba ·V1ea f

R~THES TEW

:2 ' I i t I S I , q J i i l s : a D e d bU !J ' l l E1 f Of . ' d.ti~ ' 0 1 ' 1

1 1 · l l a ' r g e :VQ11 IQ !W Qlt! i~I ' i~ '~u:Uji i i t t l l1Sim'a~l :dt~

Most ler5 l ! l l tanCl i rE lshi ly s r . o w n d . bl:adI peppe : r

,4 l fTrIied:i l iJm'~h:;n'~7pllC'., r ough l l y ' chop 'pe iO

" Tbs. R a p T . 1 m

:2 ' lS ,. ~lm'ln seed, t b :as l !ed and i g r ;o und

2' " lsp.~QriB!JiIl;!leJ~. toa~d andgrOUFifd

'K 1s,'!~~n'!1e

G r ! ! W J h it. t cl tl cf [l TU I te s ,. g - a rs i' J p s

at " l ; J S ; , l . J a l l I lai imSi ted In h e fa l la nd, , ' lIke cafrOts. storearn c~1

ra otc ell rs, HO W B Ve !. ~t~iII~r l ve r th~rsl:fJ'fd1.estcsug:ar

OOI100nl .a t r " ,g , Uheir :swft ·n " O r .S C I r : r 1 a n v ,I;~ e jawanffs '3

s~llsro r e r s ~ t h ' e rpafSfifflS. r " t 6 e g j l o w ~M c ; j dfg { M e r Y l ~5

n~~ecI thr0~ wm~, . !nd r Iy

spnng.Th8~s w n y VP I J ' r . e nk~vm f h e SWeB $t parslllps: la

f a r r rr s t@ n d orf~rrn_er m rkel.Wh ile t l1 er o; ij r e sel le f r1 l1

Vi2lne:~ e lf P"MSnlp5, mo mr ru !J (~ G on 'r Ia su a1 1vImjjc;a.~

w b l O . h av ' III s @ U h ~ ma~.Ii 'Y.b aP 1il 1..$ ' t he d r ff ! ; f - e r r C ' E ! ' Sf la v or . t ex tu re .. a n d a.f. l?6ar ance

a r e m l ll "l ll 1 U l1 Your bestoet s:

c:hO\1! iewl la lool(s if: !S f l

HeJI.E! B re ro l 'r le : .,UI t' ! J:

$ l iORE Wr q p lmwa s h ed - pa r& -

nips,lnfJir :rena ,f 15 :0 f1 wSpar and Stc a th em In a I y~c5a pla£icbag'in tit eCII~

drEl \~ar,Q'f the. rd r igero t . o r tor

u p to tw o w ee ks.

2 : ' CQPS~Qo . ked tQh ,~a ,~J l l ' i l l f l s l ' l d f , G " m ' lJ I 1 e d

18 ' . pl,:e 'd Ip l l ' ! l ! i I f !e :$ ;~ 'E ' i l iV '~

~ 'elfp to mato , p.'!!.

1 -Jlip~ pe~rsd} i Q i i " e . d

CseeTest .I!m", p.I''-l Bnd l l= lJ I t

inllo',a-lindhp e~

1 TQ$ . OhrDpped,itt~h mJanh l oo f '

f lat - teaf"pa,rs ' .QY

P i R I E P A ' R 1 E , T HE L AM B

~t~ona : l i ' a , c : I < ~ n ; ~ t : l e&eMttr bnhe pyanami ' h r e ' a t th e o v en to 3 6 : f l , o F .

5 e 'a so n ~ th ~ 1 1 1'mb,W ith 2 l 1 S p ' . sa l t all i td

~ tS f; J. lJ eppe r. li n a 5 - I)Q 6 "Quar t Dutoh

G.ven,eombinstl ' l I re 1~lmttcarrots~ a n , j Q " ;

t?!looamon" bay leaf. anc fBDQugh ware :r to

i ; : :Gver. COver a l "l ~i b fa f S Ei i n· ~ e QV,Em UR(U

the r n eat i i. ,ve ry , l i e n e l , e r , a OOut,2}4 ,hO!.;lIr,!!i,

S , _ ! C f . ~ffntJ~elm.' i i K t u l F e ~ . ~ r ~ Q ~ I n . c af i n l ! 5 _ i e v , e

Q 7 ! l I e r a p ~ a8 & b o w l . D~Hscard m e v e g e t a l 1 l l e s

8r. '1d" S ' p f o e s . (llye f eC 1 p~ m a ;y ,b e ·~ repare(Jl ·

to:this porntup tQ 2 : afl~'he~d~:~:1t it s t amb '~liI~lI:J,bru th . ~ a l " u : ; l lre f f : lgera te

sepanl tsly . S~im'thefat frpm ttle b t c : > t l h

l~fQrelXin int.lin.;IJ

f t , l A . K l E , T H E : : S ; f E :W

l h a 5- to IS , quB l F tcDumh ave]!"!, heat the·

b l J t w r ' o t O J I Q ' i . r e r m e r J i u r l 1 - h k S j h h~a, t .: A d dt h e nn io ) 1 I, ,· a pl!='lch ,o f sa l a nd a f ew g l'in als

of·~ep~ a J i C l Co.ok,$tiriint~~aslo.naIlYIut lc i l s0ftened aAd lighdy browned;. saou t

B r n lj :! tu t ~ . , Ad d t h e garli¢.paprl~~,eumin,

oo:rl,a"li.!E!~aJ.nde aye nn e a nGireoek, stirr ing

o C c l a s 1 c i i !: iF ; l C l I l y , u n tH fr ag ra nt(d on # t le tt ~E!

g ; : t ! f . I ~ c : :b u r : n ), 1 ' te : 2 m~nut@sl

S ~ r i n I fhe ' \Ohro~PQ'a~" ,prl.lrliU" mma t op :l ur ee . a n d a l2'im,,:h'a f sa'~t..Add t 'he rei- .

seNed'la~~a"d4Qi.ip~ ¢lftl'u! bro:t~ n dbi"lngto a bolt i13.oil l l for 5 mim:Jrliss and theA

tIJm"t~,he~'t't9:!ow.CoWrta ,mf i simmer ' for1Ch ' n inu t 'e5 . .Add - t h epa rsn i ps and O OGk

Ul"i,~:ef ' ldler~,3b6ut 10.lminl:ltes. SeFisoR'

trotas'tewiln 5a ,~ t a f ' l dp 8 : \ p ; ~ r . ' and se r ve

s~rIn~J,,dwi~h'~ilal1ltlilor ' pa , rS l ~ . .

H.~t l C h e f . (J f Qhe z~ 'l 1 i §Se D tw i 'd ''Nini~s "t h 'K C l U i lm n J I ' A P la te r o r Figs and lOd te~ I '~t;ipe:s. . C li



WEEKI=ND PR'OJECT

Iork tUI1H:d es \ \ 7 1 8 1r loub le- . -hile sauceTh e re a r e d if fe r e n t: : s : l ) I i l ' a : s .of t a m a ' I ' e st n rou !hOI : J t : b8t1n : A m e : ri t: :a . but t h e I r ·,essential

¢9 .m~:n~nts -mra$a . afiUif1~and" 'wrapper-

a re the same . Wra lpped in com husks and

served with a : ;m o k y d h il e ' B 8 u o e , t h e se ; ;: lr e

t l 'adlitio~l,a ~ IV i M e > t [ C 8 ! I I ' 1 I _

' ' 1 ( h ~ ~ d : 5 : 4 . ' m , · 3 : Q I i f' te c . U i l l !m t a m : a ! te s

F OR THE P'O AK F ill lJJN G

2 t o. 31 'b s. '1 !! I! !lI \d ~.rI ! " G I : e t a ! t l l: B l ~ : I I I

3.. 'UI,3~lb. b o l i l ie m e . s s p O f i k : shoul!der

~ rrBg~~·b~ eu t ' ~~(!, 3~in~hi h l ! n : ~ S !' ,anmtnlmI iWlH

1 :me lt il iL if il il w'hit:e,oliili 'c'l\ I ro~ IhI I "C lhoppl : , !d l

' S I ll iI e d i' lumdo vE i !l i 1 ~ l rl li c, m i lh l ~ ~Vi !im iB ~ J i; I~ d

8Il1d,~e~~d

4. d'f~edba"I;eaw~ tOi:t~ted.(~reeo ~ I C J I 3 ; ) ,

,2 to 3 ~p'i'l.!il ! les l i' l t l :1 i , iI1 l Ie . l l11 Ia ' r~Draml, 0 ' 1 " I f I l! ! m do! l \~gJano. , ( ! i r '1 "b:s~,dlri~ lMe~ i~n ' ! :)~p!!i!O

21(1,3: w i h , () J e d o V ' € !. 8 :

1 to' ;2:il!llaliwl~C!.N~w IMel'liico. iJlfld\O, c i h ' i p , o , t J l e , .

or 'o~he1ll"lh f ied' :ned:cm,t i I 'es. 't:aa5te,d .($~e

]!:I. " : D : : J i ) , !5temmed . iE !nds : ooded

1 K 'is" k . o sh e r : sa l , t

11 t !Sp\ 'WhC!i~ebil!llJcR.iPe;ppe:r~.~

1 bpI w h Q ~ e a i lt ,s j pi :Q { ) ''b{!F!i'i'e~

74 F:INE CDOI(~r!¥G '. DEC 2009/JAI\I Et:l1G1

FC I IR THE C IH IU ; ;SA iUC ' E

:2 ' i ! ibs : " ~ard.Ql!'wgetabile,Qll

'11 ! i i I" !:ed'i!UmwJ\it:e ,oti! i '~n~1i'i)~.a:llIlvclii!opped

(abo!Jt2ct!,s:)

2 lif!ed l l ! !ml l i lu !a,d~g<l ! rU~ rpe;eletil

(about 3S;,ct~e51'

'6 a !l1 ~h o dh i i IDas . , ' it:oasmd, , [ :see 'pl'11:a)~

~e:n!'u!'I1edl.·s~e4, , s o i B I k : e . d ! h l l 've:" ! h ! O t

~li fb ll" '1S\l if Ii ll i'V~te:$•,al lld dtrai:~e,d

:3 .ill!ilaj~l~o,hii~es;,;rm!Q~,d! i(iSaepI 103:).

*m!lii1~d~.i5ooded.,so~k~dl~\1'&.'" hot~:er 'fQr l . S : i: W ( iiiiilite~., :atildj d 1 . .~iri l ,~

2~ '~l, I Ip:scart!n~, p! . il f ,~dl ' f i! ' ie1- f·Q~Si t:ed

l~ r mild till" ' tn!l1i ' i l .alto~

:2 : 'OIfp:s C:a,ppro,jI(jitttatelly) !reserved IPork.

c'O,QkirI lS ibr.o: t l i1;o:r l(I !we' '' ' 'sp~lt.dl~t; :k:eJil ! broth

1 " ~ 5 .! ! i l n Z ! I I e . . . , g i i i ! : 1 l d :ma,sa hii l l l ' inl: l i1 1'b~];)!I'()Mm :s~pr!)ii'I:iI~ft:eY,ll!D~aS Ilsi2doo

'~ts'p\ IOI:JIli1ll~liiIseedi i t: Q< I! st e d ( se e I P ,.1 03 J'

~li'ldgr'Ql:J!li'ld

~~I;h i~,hi ' i~dIM:€l! tCIi ta~o:r~!!!lD. bM! !Si t -ed

'(Op1l~~I1I!f'I'I:Sie~ p . 1 ' C J i 3 ) ,

~ t s; P'. Ii" cu n lt il ailispic::e

:'l4ts;p.~ro'l:ln.dl Q I : O ' ' ! l I le : 5 ; ,

1 ~ , Q s ! h € M I " a l t. ~ 2- ' t1 f113- if ! ;ch ( ; il ! 'l n ! am~ t ll ,S '! I :f f ick .

FORTWEM~SA

3~ .oo,p!ii:,tlmar.e~lriiliildn a i s : a 1 i ' ! ! < ! l ! I ' i J 1 < < ! 1

12 O~. 1( ' I%Ol.l lpS)1I 'a ll 'd,. uli'Isailtle!i!!1 but : te r ; ;

.ge,blb!le shQl i '1Jem~1i Ig .1 [ I : ii " ~ romlb~! ' I I I~J. \~ i~ l1.

~of t@f !ec i l

l < o : s l f I r e r salt

2 : ' tG2~ CUiPS r '~. ! ' i ler r~'ed,pci i 'klCtclkiing b W , Q N l I

'M I i\ KIE TH E IP OR K F llU NG

~eatfhe' lard oroilln a ne. ;n/y - .du: ty ' ·S-

p ot o v e r r m ed iu m . .h i'i h h ee t. W or i k in

b a t o n i E ! s , . eook:ti1e . !p ( ! l r :Ru n lt T l w e U bro

3 te 4 minu tE$ p! l ! l i r sld€. TrsIlisf9r eac

tt:0a bc,w l 8i f te~ en !}wn ~ng ,

R)g tW l rn ;aU 1 0 , ' ~he I PO : rk . to d l€ ,pot an

t h e r emain in g p E J : r k f il li n g i n g red~en

er io lUgh wa t e r to'cover ; Briif ' l .g to a b e

a n d r ed uc e th e h e a tt o .a s ~mme rr ·C

th e meat is ' f a ~I-apart t € ' l I 1 de l f ' : .100.u ' .R.emove ' t he meaUrom :t!'le p e n " ,000

a nd s .h re d ih.Jisllng2 forks S tr am t

dise>2!lrdi l lg,fi1eS;o:i 'fds,a:nd l et c oo l : b

Sk lr n Q f ft h e e x ce s s f a t , and rese rve

( Th e ! re _ cip emay b e madetoithis pO

2da¥S ahead; re. f r igernl t ! : : ! ' me 'mea t a

sepa ra :m1 l ! l y . )

M,II\t(iE 1',Io[IE ,CHI IUE SAUC E

Heat 1~, t : l l S " ,o f the lard O r o ] 1 1 il1a.14

S8L110epa l ' l lwer medium heat. Add t

and g aJ ri icand eabk u r it :~ 1b e s , l n n i " " 1 wsbeut 5 m~nu t es - T ra n sf er [ he o o io f1

to a bl~,,"der~,Add t ihesoa1k:@d c l i ' a i n e s . r o m 8 l t l S l < e s . E

Onl'l€! bro th to m e blender er .d purlsmooth.



t l lt e Ir,eMain~nJHi T lb s. ~ il rd o r o il in the

a n O \ II 'e rmedium- 'h igh heat, add ! ' [ h e

had na, an d co ok : fo r abo ut 1m]I'1 'ut:e

h e cti i le - t oma to mtxtune and ! CQ.; :lk"

regu l 'a r lV, un t il l i r l : h as darkened In co ler .

minutes. Add th e sug ar o r h one y.

o re g a n e ~fusing)~ail lspice. cloves,

l.sal,tr and en~lJghpork bro'th to thin

to , e s a u ce c o n si st e n c- y _ I Add th e

mon st iC : k, l ower the ! ne a t, a n d s immer ,al lv; wntHthe co lo r deepens

~hec'Of'ls~tem:v issmooth , and a l i gh t

n develops on the sorface of the . .s 'auce.

it io n a l 1 S , 't o 2 0 m if lu it es , adding more

n e ed e d ., Se .a6Qn to taste with s .a l t

CTI' :t 'esauoG may 'be made u p tos a h ea d . keep f6lf r ig@raood,)

bow!1 m ix the mass narina w T t h

h ot (1 40 !1 P"o lS 0 1iiF ) w ate r ~C ov el'

room -emfjeral[urefar'8tlea,st

n u te s o r r e fr ig e f'a tl e fb u ,p ' r o , 2 da ,y s.

U l 5 i m s :a s ta n d f rif 1lI iix e: ri tted w r m t l ,e padd Ie

, att aC hme n t (o r' a h a n d m i~ , et )', w t ' 1 , ~ p ttle l ar d,

bu tte r. o r 5h o rten~l1g,o n medhJm - h i, g l1 ipood

until f lu ffY, 1 to 2m lnums . Add 1 tsp. salt and

c o nt in u e b ea t in gw h i'I B ,addnng, the r na sa in

g~:llf-ball-siz'e pieces, waiting a few seconds

b.e tw e en e a ch a dd it io n . Whell ,abou t half o f

:he rnasa is r n ix o o in , sta n a:l[,emating, the

m asa w ith th e po rk.bro th 'Unti I a ~ !o f t h e. m a sa

is u se d, a le n gw jrll1 a bo u t 2 cu p-s .o f the ,Or . r> th ,Ad d ~cup of the ch~esauce an d w h ip I Jn t: 11

l ighi t B ' I 1 d " W l u f f y a tdd in g m ore bro th lfth e

mixture seems too drv~'fotest if f tile ma sa 1 5r ea dy . 't al ke 'a sma ll p ie c ~

(aboLlt~ tsp.)anddroj;l ttina cup of c,;o1d

water. itshould 8 'asl lv fl'oat. If not,sim pl y whi ~

tile: m ssa l fo r a fe w m ore m lmme s ,a nd test

a g a in . Often, SJ d d ' i l 1 g 3 1 bftmo re o f ~ he po rk

bro th o r c o o l 'wfj :~erQU.l'ing,thi:s, s e cOnd mllXing

w in hel1p; don" t : a,d d "te o m u cn l iqu iCJ ,t " Iowever.

o ryo lil l e nd u rJowitn o ve r~ v so f ma s a a nd

~lhapel'essmmales .

A 'S 'S EM S L E T HE TA'MAtE5

So a l< [ in e c om I lu sk s, in v :e r y h o t w a ,o o rf or

30 ItO 45 m l ! lu te s, o r , g v e r n l g h t in c e ol wa,terwllth a pla te o r bow l se t DO to p e f th e h u.s!ks

to ~ oe epthem 'S u bm e rg e d. Y ou 'l l h a v e, en o u gh

hU5,ks 0 m eke th e ta ma l'e s, plus .ex trato

nile the s t eamer andi m a - h i e up foranybro ke n hU5ks.

~IIiUimediuml bg,wl l~m l\x 2 cups of the ' chi le

sauce witn the~shreddedme at a nc :~'SOIl~ , m s t- e' with salt.

W li iPS'3 so ake dllh usk dry a nd pu t I t smo oth

side u p o n a work.stJ r face. I' f necessa! , ) ! . trim

he bottom with seissors.so the husk can

I ,1 3 mp~ i i[ lv f 'a l : . Pu ta l bou ' t- V ;, cup mesa in the

center of I he widest por non of the husk. With

a SpOGI'1o r s pat u la , sp'read it even l vo vE ! r O n e - -

h alf to two-thirds o f th e h usk ~e8N l inga " ' h - J i : r n c l h l

bord',er a.t 'sac h edie -

P ut 2 ,to 3,lI bs ., o f t he po nk : . 1 i i IIm g ] 1 I 1 the coer -mero f

t h e r na sa sb ou t * ' inch from th e wiol 'e 'end 1 m .

M asa 101

Ma s_ ~ sa s im pie C lO Ug il ma de ro m !C Om ker: l1els, ti"lat hav e been dried.r e h y dr st 'e a . ~ i ld o f rxmma ll 'l zo o , o r t re a t e d wltl '1l l jme (ca lC iumoxcde ) to r~

m ov e th eir skillS . ,O n ee th e skins are- ! I1ubbed off. t h e - i k e r n E ! ! 't s s l 1 e ' t r o Q I ' O u g J " I f " l'

w a sh e d a n d'g ro tm d in o o soft p lia b le m e sa . iF r esh m asa is VBtV pe ,M~ha t i l e

a n d. t h e n ~ o re dliffieulttnfind oLJtside Me}!irosni:l i ts bo rde r ings tabes i. so

i t "s e ft en d rie d and pOwde r ed ~omiii lker nnsa hari lUll Q ia r i ' l " I a mea ns f lou r i

se e Th e Tameles Ranny , p a . g a 76 ). M a sa M a r na c a n t h en b e -r e co n st lt u oo d

il)to masa dough by mhc i l1S it with hot w a te r ,'.< lS i n p h O to 3 . opposite.I n t ama ,~ e 'r n a k f . n g , . m ..o oais U ~L la 1ly e ta n o r w lh lpp @ d with fat 'Cpref~r~

,aJblly ar -d) j season i r l l gs . , f in d l [qU i "' ds(T ileeb l 'oJ th )) ' re~l \d tl l f1g i' n ,ia S Q , " t f luffV

textu f,B' , .aS i npho to 4, ab-o.ve:



WEEKEND PROJECT

F o l d l t h e com I r t u s . k i 1 1 1 1~fe ng thw ls e s o th ee d,g a s me ,e t_ ,F o ld m e se a m b o a cJl :so r es in

t h e "c e n te r o , f t h e t ama le : r o ,l d t h e ta i l o :f t h e '

w ra pp er to c o ve r th e se am ( atte as t h alf th e

l eng l i 1 , o f t i h e ' t a m a lle ) F il iP s e a m s k : l : e ,c b / l ln i

onto a tray or rimmed bak ing s hee t . Repeat

w r, h th e ! ' I e r n a i n ing i n g r e c J i i e n t s " ,

Th e Tam a le s

Pantry

Th e ta , !' iJ i ll i :l 1es 'Q.811 l Ibe s t eamed as ttl f ! J y a r e . o r

tied tnma~ethem mote secu re-o r to dress

th em u p. To maketie-sf riplon~;' th in s t r ips o ffo ne o r tw o co m hUSkS Then pla ce a s ip

l o f c o r n husk u n de r th e lam a I, e;wrap ita r ound

t h e m ic ld ie (makin g s u re ' t h a t yo u h a v e s om e

o f th e 1 ; a l i l u ndemeath) and '~ e 's ecu r e l v

Dr led , ~ ii 1 e s T h e r ed , c h il e s au c e( se e r eC ip e, pale 74) gets, itssmd.li.y kl ek '~ rom twsred alilchciiind gua j il ic , ch~les,A no 'h oo h av e

a f li 'u i ' tV j eard1v. ,s~lghtlvsmokYqi IJ;al f tyJwi thou n')1; lc ;n hei ' ( , ~'l 'hi legvajillos ii'ilemedium hot, with ash:a, rpar, sl tght ly bitter f lavo r t~t

nicely baIBoc;estt. le illf'tcho.

T~ make 'mese a u th e n 't ~C -a mil lerS,

'Vou n eed a ' few '5pecpal l '~redi-e : r ' l ' C S ,whf r ;h a re s \, I 'a il a !b !e a t I La tin

j I! Iu ne l fi caT 'lma r ke t s o r 'online: (seeWh er et'r J E lu y l i t ,page 11.2;.

SlEAM' "I1i E o TAMALES,

Fma d ee p 8:"'~ua r t pel,t with a pas ta l l

e no u gh w ao o rm re .ach jus t below th

W~ t hOLJ1 [ 'tile insert ifl'I~lace. ,C twe r an

a bo il l overhigill1eaL Have midy a k

pD'tofalmcst bomng ,w8 t e , f t o -add if

Com hu ,s k s rama~e.6 , £ t 1 1 6r n l t u ! l l l y wrappecHn a 1 r r , e d QT

f re st J c om h u :s ks O h ou g h !th eyc :s n b e w ra ,p p ed r n ball"1i8nal eaves . too). Di'led corn, hi: l~k.s

a fe more C'Ommon lv ilIY.a liable

than ' r '(€sh;.thay come I,"8:-an d 16-ounce packages .

M asa h arln ,{il A 1 11 0r m a de ' from! iJ : lecra~lytreated g fcunch ;: .Q rn ,mesa i h :a r in 'i l ( :s ee M a s a 1 10 1 '.page

?5 ) o s ' E h e r ou cnda tJ on ,fQ r no it o n lym rn sle s bu · a lso o th er corn-b ase d M e ~ ca n f oo ds lik e to r iI Ia s.Be sure to t ook for ' t ine coarserta m ale g rin d. a s the-tof' ti t l la gr indIS r oo fl nt 8 f or t am a .le s.

PtH:rLogr~phs bV ScoB P



~aw .A rr sl n , :g ethe t am ~ r li ss ,upnght ( open

in t n l : ; l ' jMe r ' t~ l $av i ng r oom fo r ~he 'to Cll"cul'at:e.Fit t:hEmssrt into the pot

theb OiD ng 'W a ~ r ti U ~e t~eQIxtrahu*s,

ver' he..tamales (th ~ ! he l lps concen t ra te

Ccverttle pc , wfth a l id . Steam fo r

hours, adjusting the heat as needed to

'th~ wa~ r justi!: loUrl'lg: Ctiec.k - the water

· re q ue n tiy an d a dd m ore a s needed to

th e pst ' fr,om g o i F l , S . d r y .

The Ta r na les Too l K it

T o t es t '0.1" dtrnel11e! i is~qu[ckl ;V remove a t am a le

,21 ,ndep'~a 'ee the. U .d o n th e ~ 'to con ti flue .th e

,cookins.Put theterneieen 'the cOI. . ! In! ' ,error

.a feW m ~n 'U te s iiind then ee refUliv Unw,I 'EJ,pl i t

I f r e a dy , t h e rnasa sh o uld b e set a n d w il l ptlll

aW B , ' ! Jf r o m m e wra pp er e as il v.

Let the tama'iesrest r o T 5 tolD minutes

befo~ se rv i ng to allow'the masa to 'firm up.

Forsoftell"tama~'es.,letthem ' F ' e s t lnthe pot

wi~h the he~itpff a nd m e: 1 i ' ! J , a n d lexll'B l e a v esr em o v e d ..F o r f ir rn e rt ar na ie s, ie t t h em r e st

OU[ 'o f t hE iPJ1 ; . c o ve r ed \ ! lJ l it ha - c lo th .

: S ' e r v , e ' !he ' t a m a l l B S i l1 l the~ wrappe rs wi' th

, e ~ F a .s a u o e .p a ss e d o n U le s !d e ~ ~ n d h f iv e

d ine r s unw r a ll ;J th em j uS t befgre eatl 'ng.

O nce unw rapped. they coo l qu1e kry ,

DauieJ'.Hoyer i~' cool~iJ~g U t i l e r . tvotT

u1ri'r!fj curd clililU~"'! tflur gu i d t ilJ J\1,~xf~

awl.~O'UtlIM$ ;lsia. H is [ IOJJf Tamales

WC fS p~/h. l i t " led l l ; .a008. a

IGIM: ! I I m13f '1.ufbr < ' ! ' tamale-ma1tinlpartv

a t INnOOoo ldn . g .ooml -E ! lr t J i' 13 '5L

I StancJ m i ! < e T

withl paddle

a t t E l c h m e : r " I 1 ! :

#102 fine cooking - december 2009 - january 2010

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