Issue 44
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Table of Contents
Tips and Techniques4
Enchiladas6
Simple and good... enchiladas are everybody's favorite. But wait, there are techniques to know.
Black Bean Enchiladas8
Spinach Enchiladas10
Classic Paella12
A plain frying pan, canned broth, and simple ingredients make this paella easy without diminishing the flavor from the original.
Online Extras
Cleaning Mussels
Paella
This version of paella uses accessible ingredients, standard kitchen equipment, and simple presentation. And you know, it's a better dish because of it!
Ingredients
Toast:
Pinch saffron (20–30 threads)
Add; Simmer:
3 cups chicken broth
1⁄2 cup dry white wine
2 bay leaves
Shrimp shells from 1/2 lb. large or jumbo shrimp
Add and Steam:
16 green-lipped mussels, cleaned
Saute in 2 T. Olive Oil; Remove:
4 chicken thighs, bone in, skin on, seasoned with salt
1⁄2 lb. kielbasa, sliced
1⁄2 lb. large or jumbo shrimp, peeled, deveined
Saute:
1 1⁄2 cups yellow onion, diced
1 red bell pepper, cut in strips
Stir in:
1 1⁄2 cups raw medium-grain rice
Add:
1⁄2 cup tomato, seeded, minced
2 T. garlic, minced
Warm strained broth
Sauteed chicken and sausage
Top with:
Reserved shrimp and mussels
1 cup frozen peas, thawed
Serve with:
Lemon wedges
Directions
Preheat oven to 400°.
Toast saffron in a large saute pan over medium heat until slightly darkened.
Add broth, wine, bay leaves, and shrimp shells; boil 3 minutes.
Add mussels to boiling broth; cover and steam until mussels open, 5–8 minutes. Transfer mussels to a bowl, discarding those that do not open. Strain broth and keep warm over low heat.
Saute chicken in oil in a large nonstick saute pan over medium-high heat. Cook until brown on both sides, about 8 minutes (do not cook through); remove. Add kielbasa; saute until brown, 3 minutes, then remove. Add shrimp and cook until just cooked through, 4 minutes; remove.
Saute onion and bell pepper, stirring occasionally, until they brown around the edges, about 8 minutes.
Stir in rice to coat with oil. Cook, stirring constantly, for 2–3 minutes.
Add tomato and garlic; cook until garlic is fragrant, 30 seconds. Stir in warm strained broth, then add the browned chicken and sausage. Cook, uncovered, over medium to medium-low heat for 15 minutes; the liquid should be at a low boil. Don’t stir the rice anymore—it may turn starchy. Transfer pan to the oven and cook, uncovered, another 15 minutes, or until rice is tender but not mushy. Remove from the oven and check for the socarrat—if it hasn’t formed, place the pan over a low burner.
Top paella with reserved seafood; sprinkle with the peas. Cover pan for 5 minutes with a lid or foil to warm seafood through.
Serve with lemon wedges on the side to squeeze over paella.
Per serving: 548 calories; 36 calories from fat; 18g total fat; 43g carb.; 587mg sodium; 2g fiber
David Rosengarten -- Linguine with Clam Sauce16
David Rosengarten brings back classics in his newest book about foods we eat in America. He shares his favorite with us, Linguine with Clams.
Online Extras
Clams
Ipswich Fish Market
www.ipswichfishmarket.com
1.888.711.3060
6-lb. of Count Littleneck, Littleneck, or Cherrystone Clams
The Perfect Rack of Lamb20
Rack of lamb isn't just for the restaurant menus anymore. This simple cooking technique will have you eating lamb at home all the time!
Online Extras
Frenching Lamb Racks
Lamb
Allen Brothers
www.allenbrothers.com
1.800.957.0111
Domestic, frenched
#99645, 2 racks, 24 oz. each
#99649, 4 racks, 24 oz. eachAustralian, frenched
#99655, 2 racks, 24 oz. each
#99657, 4 racks, 24 oz. each
Jamison Farm
www.jamisonfarm.com
1.800.237.5262
Niman Ranch
www.nimanranch.com
1-510-808-0340
Lamb Rack chop ready
Lamb Rack, frenched
Mackenzie Limited
www.mackenzieltd.com
1.800.858.7100
Summerfield Lamb
Single or double rack
Asian BBQ Lamb Chops24
Simple Spring Sides26
Side dishes are always hard to come by. Try these four to prop up any entree.
Basic Cuisine28
Crimping pie crust, using saffron, frenching lamb racks, and grating nutmeg -- four basics you'll be glad to know a little more about.
Chicken Cacciatore Soup30
A hearty soup that the whole family will love to eat. There's a surprise at the bottom of the bowl!
Hand Blenders32
Today, hand blenders are a useful kitchen tool. We tested some and here are our top 6.
Online Extras
Hand Blenders
Cooking.com
www.cooking.com
1.800.663.8810
Braun Professional MR5550MBC-HC
Item #197301
Fante’s Kitchen Wares Shop
www.fantes.com
1.800.443.2683
KitchenAid KHB100
Black, Item #6880
White, Item #6879
Target
www.target.com
1.800.591.3869
Oster 2611
Item #522628
Oils You Need in Your Kitchen34
Versatile Vinaigrettes36
Vinaigrettes can be used in a variety of ways. Check out these four unique recipes.
Red Wine-Feta Vinaigrette36
Sherry-Walnut Vinaigrette37
Champagne-Poppy Seed Vinaigrette38
Online Extras
Orange Vinaigrette39
Sun-Dried Tomato Crusted Chicken40
Recipes good enough for weekend company but made for weeknight schedules.
Japanese Steak Rolls42
Recipes good enough for weekend company but made for weeknight schedules.
Salmon Dijonnaise44
Recipes good enough for weekend company but made for weeknight schedules.
Q&A46
Buttermilk Pies48
Oh so simple, but oh my, what a pie! Add a splash of fruit and you have a blue-ribbon award winner.
Banana Enchilada52
Here's a fun twist to an old favorite -- a sweet enchilada. Caramel, bananas, and strawberries combine to make this unusually good dessert.