Issue 32
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Table of Contents
Tips & Techniques4
Perfect Cutlets6
There's more to cutlets than what meets the eye. Learn the steps to golden, juicy meat every time.
Chicken Piccata8
An easy classic dish. Plenty of fresh lemon makes it refreshingly flavorful.
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Sauteed Spinach
Blanching spinach before sautéing may seem like overkill. But it emphasizes the flavor and texture of this everyday vegetable.
Ingredients
Wilt; Press Dry:
1 lb. spinach, stemmed (about 16 loosely packed cups)
Saute in 2 T. Olive Oil:
3 –4 cloves garlic, thinly sliced
1⁄4 t. crushed red pepper flakes
Add and Saute:
Wilted spinach
Salt and pepper to taste
Before Serving, Drizzle with:
Balsamic vinegar
Directions
Bring a large pot of water to boil over high heat.
Wilt spinach in boiling water. Add it all at once, stir, and drain immediately in a colander—do not let spinach sit in the water. Press as much liquid from it as possible, forming it into a disk.
To saute, heat oil in a large saute pan over med.-high heat. Add garlic and pepper flakes; saute until garlic turns golden, about 1 minute. Stir constantly.
Add the disk of spinach and break it up with a wooden spoon, stirring to coat with oil and garlic. Cook just until heated through, about 1 min. Season with salt and pepper, then transfer spinach to a serving platter.
Before serving, drizzle spinach with balsamic vinegar.
Per serving: 97 calories; 69 calories from fat; 7g total fat; 6g carb.; 96mg sodium
Pork Cutlet Japanese Style10
Surprisingly simple and amazingly good -- a crispy coating is the key.
Roasted Leg of Lamb12
The right cut and proper technique equal one terrific roasted leg of lamb.
Roasted Lamb with Braised White Beans14
White beans cook under the roasting lamb for an extra-flavorful side dish.
Carving Lamb16
You worked hard to roast the lamb to perfection. Here's how to carve it for the best looks and flavor.
Chardonnay Sauce17
A versatile sauce for lamb as well as other roasted meats or grilled fish.
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Mustard Sauce
This is a fairly quick sauce to make and can be completed while the lamb rests for 10 minutes.
Ingredients
Saute in pan drippings:
1⁄2 cup shallots, finely chopped
Stir in:
1 T. garlic, minced
1 t. tomato paste
Add; Reduce:
1 cup dry red wine
Add and Simmer:
1 1⁄2 cups lamb or beef stock
1⁄4 cup Dijon mustard
1 sprig fresh thyme
Strain; Whisk In:
1 T. unsalted butter
Season With:
salt and pepper to taste
Directions
Saute shallots in the same pan the lamb was roasted in over medium heat. Cook until shallots are translucent.
Stir in the garlic and tomato paste. Stir constantly for a few minutes or until mixture turns deep maroon.
Add the red wine and bring to a boil over medium-high. Boil until wine has nearly evaporated.
Add the stock, mustard, and thyme. Bring to a boil and again reduce my half.
Strain the sauce and return it to the pan; discard solids. Whisk in the butter.
Season to taste with salt and pepper.
Pamela Sheldon Johns -- Pizza Perfected18
A little bit of Italy from your kitchen. Pamela Sheldon Johns shows you how to make the best pizza crust.
Pamela Sheldon Johns -- Margherita Pizza21
Italy controls how pizza is made. Pamela gives you the details in this authentic pizza from Naples.
Pizza Toppings22
Forget pepperoni. These four original /Cuisine/ pizza toppings are made just for you.
Chicken with Preserved Lemons24
This simple, exotic-tasting stew is just the place to use those preserved lemons you made from Issue 31.
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Preserved Lemons
Need a little "artificial" sunshine to get you through the winter? These preserved lemons just may do the trick.
Ingredients
Combine:
10 small lemons, scrubbed, cut from top to bottom (but not all the way through)
1 cup kosher salt
After Day 6, Add:
Olive oil to cover
Directions
Combine lemons and salt. Pack salted lemons in a clean glass jar. Cover with plastic wrap, close lid, and let stand at room temperature. After 24 hours, press lemons with metal spoon to release more juice. Shake jar to help dissolve salt. Press lemons and shake jar once a day. After 3 days, they will have compressed to half their size.
After 6 days, add enough olive oil to cover. Cure lemons in refrigerator for 1 month before using.
Couscous Dumplings27
Familiar yet unique, these dumplings are great with preserved lemon chicken.
Angel Hair Pasta with Preserved Lemons28
Talk about versatile -- these pasta dishes put preserved lemons to good use.
Lentils30
Lentils should get more credit. Here's the story of this healthful legume.
Sloppy Joe Lentils31
Meatless may not be your thing, but these lentil burgers are worth trying.
Lentil Tabbouleh32
Spring is the time for more salads -- you'll want ot add this one to your repertoire!
Curry-Lentil Soup33
How does this easy soup taste so rich? A little cream and a few cool garnishes.
Kitchen Shears34
We tested plenty of shears to find the best. See which ones made the cut.
Lemon Tart36
Smooth lemon curd offset by buttery almond crust -- darn close to perfection.
Lemon Tartlets with Coconut Crusts39
Little in size but big in flavor and texture. Spring just got here.
Asparagus40
These four quick recipes give you four good reasons to eat more vegetables.
Questions and answers42
Gyro Tostadas44
Fusion at its best -- a great way to use left over lamb.