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    Waste Nothing
    Cooking at home can help reduce food waste, but we normally discard perfectly delicious parts of certain ingredients in the process. Make the most of your produce with these six recipes that use whole vegetables or often-uneaten food products, plus check out tips to help eliminate waste and make the best use of food throughout your kitchen.

    Pickle Brine Butter Crunch Rice

    MAKES 6 TO 8 SERVINGS

    Pickle brine is full of flavor, yet often goes down the drain when the jar is finished. This crispy-bottomed rice is full of briny flavor with a buttery crunch.

    1 to 1½ cups pickle brine, divided
    3½ cups water
    2 cups basmati rice
    1 teaspoon kosher salt
    ½ teaspoon ground black pepper
    ¼ cup unsalted butter
    Garnish: fresh dill

    1. Reserve 2 tablespoons pickle brine.

    2. In a large saucepan, bring 3½ cups water, rice, salt, and remaining pickle brine to a boil over medium-high heat. Reduce heat to medium-low; simmer until rice is almost tender, about 10 minutes; using a fine-mesh sieve, drain for 5 minutes. Transfer rice to a bowl; toss with pepper and reserved 2 tablespoons pickle brine.

    3. In a 10-inch cast-iron skillet, heat butter over medium heat until foamy. Sprinkle half of rice in skillet, pressing gently with the back of a spoon. Sprinkle in remaining rice. Using the handle of a spoon, make several holes in rice. Cook for 12 minutes. Reduce heat to low.

    4. Place a sheet of parchment paper over the top of the skillet; cover with lid. Cook over medium-low heat until rice is lightly browned on bottom, about 30 minutes. Remove from heat and carefully remove lid and parchment. (Do not tilt lid to avoid condensation from pouring into rice.) Loosen sides of rice with a knife. Place a serving platter on top of the skillet, and carefully invert. Garnish with dill, if desired. Serve immediately.

    Roasted Pork and Chimichurri

    MAKES 6 TO 8 SERVINGS

    Turn those beet and carrot tops into a punchy chimichurri. Freeze any leftovers or use as a delicious marinade.

    3 teaspoons kosher salt, divided
    2½ teaspoons ground black pepper, divided
    2 teaspoons smoked paprika
    Zest of 2 large limes
    1 (2½-pound) boneless pork shoulder
    4 tablespoons vegetable oil
    ¼ cup bourbon
    1 bunch red or golden beets with tops, trimmed, scrubbed, and quartered
    1 tablespoon brown sugar, divided
    1 bunch medium carrots with tops, trimmed, scrubbed, and halved
    4 shallots, quartered
    Veggie Top Chimichurri, to serve
    Garnish: cilantro leaves

    1. Preheat oven to 325°.

    2. In a small bowl, stir together 2 teaspoons salt, 2 teaspoons pepper, smoked paprika, and lime zest. Rub salt mixture all over pork. Let stand for 10 minutes.

    3. In a medium Dutch oven, heat 2 tablespoons oil over medium-high heat. Add pork; cook until browned on all sides, about 2 minutes per side. Remove pork from pan. To pan, add bourbon, scraping browned bits from bottom of pan. Remove from heat. Return pork to pan.

    4. In a large bowl, toss beets with 1 tablespoon oil, brown sugar, and ½ teaspoon salt. Place beet mixture around pork in pan. Cover with lid.

    5. Bake for 1 hour.

    6. In same bowl, toss together carrots, shallots, remaining 1 tablespoon oil, remaining ½ teaspoon salt, and remaining ½ teaspoon pepper. Carefully arrange carrot mixture over beets in skillet.

    7. Continue baking, uncovered, until pork is fork-tender, 1 hour and 15 minutes more. Let rest for 15 minutes. Serve with Veggie Top Chimichurri.

    Veggie Top Chimichurri

    MAKES ABOUT 4 CUPS

    1 bunch cilantro, roughly chopped
    1 bunch beet greens (about 4 beets), roughly chopped
    1 bunch carrot tops (about 8 carrots), roughly chopped
    1 shallot, quartered
    1 Fresno chile, seeded and roughly chopped
    6 garlic cloves
    2 teaspoons dried oregano
    1¼ cups red wine vinegar
    Juice of 2 large limes1½ teaspoons kosher salt
    1 cup extra-virgin olive oil

    1. In the work bowl of a food processor, combine cilantro, beet greens, carrot tops, shallot, chile, garlic, and oregano. Pulse until mixture is finely chopped, scraping sides of bowl as needed. (Work in batches, if needed).

    2. Transfer veggie mixture to a large bowl. Using a fork, stir in vinegar, lime juice, and salt. Slowly stir in oil. Cover and let stand for 2 hours. Refrigerate in an airtight container for up to 1 week.

    Meyer Lemon Cornmeal Cake

    MAKES 1 (15-CUP) BUNDT CAKE

    Boiling the lemons helps break down the texture and remove bitterness from the rind. The lemon zest sugar gives an added pop of fresh lemon flavor to each slice.

    2 cups sugar, divided
    3 small Meyer lemons
    16 tablespoons unsalted butter, melted and divided
    ½ cup heavy whipping cream
    4 large eggs, room temperature
    2 teaspoons vanilla extract
    2 cups self-rising flour
    2 cups finely-ground yellow cornmeal
    ½ teaspoon kosher salt
    ¼ teaspoon baking soda

    1. In a medium bowl, add ⅓ cup sugar. Zest 2 lemons into sugar; using a fork, work zest into sugar. Cover lemon sugar with plastic wrap.

    2. In a small pot, combine all lemons with enough water to make lemons float. Bring to a boil over medium heat, and cook, partially covered, until fruit is very tender, about 45 minutes. Drain, and transfer lemons to a bowl; let cool completely.

    3. Preheat oven to 350°.

    4. Halve cooled lemons and discard any large seeds. In a blender or food processor, place lemon pieces and blend until smooth.

    5. In a large bowl, place lemon purée. Add 14 tablespoons melted butter, cream, eggs, vanilla, and remaining 1⅔ cups sugar; whisk until combined. In another bowl, whisk together flour, cornmeal, salt, and baking soda. Add flour mixture to lemon purée mixture, whisking until fully combined.

    6. Spray a 15-cup Bundt pan with baking spray with flour. Pour batter into prepared pan.

    7. Bake until a wooden pick inserted in center comes out clean, about 50 minutes. Let cool on a wire rack for 20 minutes. Invert cake onto rack, and remove from pan. Let cool completely.

    8. Before serving, brush cooled cake with remaining 2 tablespoons melted butter. Press lemon sugar all over outside of cake. (Work in sections.)

    Cover Recipe

    Old-Fashioned Buttermilk Rolls

    MAKES 12

    Make your own cultured butter and use the homemade buttermilk to make these fluffy, tender rolls. Or, nonfat store-bought buttermilk can be used.

    ½ cup warm apple juice (105° to 110°)
    1 (0.25-ounce) package active dry yeast
    1 cup nonfat cultured buttermilk, room temperature
    8 tablespoons unsalted butter, melted
    ¼ cup sugar
    4½ to 5 cups bread flour, divided
    2 large eggs, room temperature
    1 teaspoon kosher salt
    1 large egg, lightly beaten
    Garnish: melted butter, flaked sea salt

    1. In the bowl of a stand mixer fitted with the paddle attachment, stir together warm apple juice and yeast. Let stand until mixture is foamy, about 5 minutes.

    2. To bowl, stir in warm buttermilk, melted butter, and sugar to combine. Add 2 cups flour, 2 eggs, and salt, beating at medium-low speed for 2 minutes.

    3. Switch to the dough hook attachment. With mixer on low speed, add remaining 2½ to 3 cups flour, ½ cup at a time, beating until dough forms into a smooth ball, about 6 minutes. (Dough may be sticky, but should easily pull away from sides of bowl.)

    4. On a clean surface, turn out dough and gently knead into a smooth ball. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover with plastic wrap, and let rise in a warm, draft-free place (75°) until doubled in size, about 1 hour.

    5. Spray a 13x9-inch rimmed baking sheet with cooking spray.

    6. Punch down dough, and turn out onto a lightly floured surface. Divide dough into 12 equal pieces, andshape into balls. Place balls, evenly spaced apart, on prepared pan. Cover with a damp tea towel and let rise until doubled in size, about 1 hour.

    7. Preheat oven to 350°. Brush rolls with beaten egg.

    8. Bake until golden brown, about 25 minutes, covering with foil to prevent excess browning, if necessary. Let cool for 10 minutes; brush with melted butter and sprinkle with salt, if desired.

    RECIPE FOR SUCCESS

    One of the South’s oldest food by-products is buttermilk made from churning butter. True buttermilk is essentially fat-free, as the fat content of cream creates butter, leaving the whey (or buttermilk) behind. Buttermilk can be refrigerated for 1 week or frozen for up to 6 months. Find our recipe for Homemade Cultured Buttermilk on our website tasteofthesouthmagazine.com.

    Vinaigrettes

    MAKES ABOUT 1 CUP

    Use up those small bits of jam and mustard hanging out in your fridge with our adaptable vinaigrette recipe. We’ve included our three favorite combinations but feel free to mix it up with what you have on hand.

    3 to 4 tablespoons mustard, jam, or jelly
    ⅓ cup vinegar of choice
    2 teaspoons honey (omit with jelly or jam)
    1 tablespoon chopped fresh herbs of choice (optional)
    ¼ to ½ teaspoon kosher salt
    ¼ teaspoon ground black pepper or crushed red pepper
    ⅓ cup oil of choice

    1. In a small bowl, place mustard, jam, or jelly. Whisk in vinegar, honey, herbs (if using), salt, and pepper until fully combined. While whisking, slowly pour in oil. Serve immediately or whisk again vigorously before serving. Refrigerate in an airtight container for up to 3 weeks.

    Variations with our Vinaigrettes recipe

    CREOLE MUSTARD

    Use 3 tablespoons Creole mustard, white wine vinegar, and grapeseed oil.

    STRAWBERRY-TARRAGON

    Use 4 tablespoons strawberry jam, white balsamic vinegar, olive oil, and minced tarragon; omit honey.

    PEPPER JELLY

    Use 4 tablespoons pepper jelly, apple cider vinegar, red pepper, and vegetable oil; omit honey.

    AN EXTRA TASTE

    Visit tasteofthesouthmagazine.com for our Broccoli-Apple Relish recipe.

    Waste-Not Tips

    LEFTOVER PRESERVES

    Mix jams and jellies with hot water and a splash of vinegar until thick but pourable; brush over meats or toss with root vegetables to create a quick and easy glaze.

    APPLE AND PEACH PEELS

    Scrub or rinse fruits well before peeling. Toss peels in a jar, cover with bourbon or vodka, and seal. Let mixture infuse for 24 to 48 hours before straining.

    TRIMMINGS FAT

    Use any fat trimmings from meat cuts in place of a cooking oil. Simply place trimmings in the hot pan and render out the fat before adding meat.

    SAVING BREAD

    Freezing bread is the best way to preserve a loaf that won’t be used within a day or two. Freeze in slices for toast or sandwiches. Cube ends and leftover pieces to use in sweet or savory bread puddings or dressings.

    CITRUS RINDS

    Store rinds from juicing or segmenting citrus in resealable plastic bags and freeze. Drop in a glass of fizzy water, hot tea, or boil in a simple syrup for flavoring cocktails and desserts.

    LEFTOVER EGGS

    Recipes that call for egg yolks often leave the whites behind. Freeze individual egg whites in ice cube trays and thaw in the fridge when needed.

    SAVE THE SEEDS

    Rinse pumpkin, butternut squash, or other winter squash seeds free of pulp. Dry, toss with a few tablespoons of oil and your favorite seasoning blend, and roast at 350° until golden brown and crisp.