Cook's Country December 2015 - January 2016

Cook's Country magazine is dedicated to honest-to-goodness American home cooking, offering quick, easy and satisfying meals that don't take hours to put on the table. Every recipe we publish has been tested and retested 20, 30, sometimes 50 times until we come up with a recipe that will work the first time and every time you make it. And each issue of Cook's Country is 100% ADVERTISING FREE, so you get unbiased and objective information on every page.

United States
Boston Common Press, LP
6 期号



Dear Country Cook, Wild turkeys are everywhere! I see them almost every time I head into the woods. I’ve even seen them in Boston, crossing the street slowly, almost daring a car to get in the way. They rarely give ground. A few years back, our neighbor Jean brought over a homegrown heirloom bird for the holidays; small breasts and legs so large I had to use a hacksaw to get it into the wood cookstove. Sometimes there is good reason why an heirloom variety is just that—a thing of the past. My favorite turkey is Heri, the heirloom bird that Jean keeps as a pet. He is one-legged after an unfortunate car accident, but he still manages to hop around. He’s white and large, about the size of pot-bellied pig, if pigs…

ask cook’s country

Sherry Substitute Some of your recipes call for sherry. Are there any nonalcoholic ingredients I can use instead? –Shawna Sullivan, Hickory, N.C. Sherry is a Spanish fortified white wine, which means that the wine has liquor added. It has a distinctive caramel, earthy, often musky flavor that is typically both sweet and acidic. After a few days of experimenting in the test kitchen, we landed on a simple formula to imitate those qualities. To yield about a cup of nonalcoholic sherry substitute, combine . cup water, ⅓ cup apple juice, 3 tablespoons apple cider vinegar, and . teaspoon soy sauce (to mimic sherry’s muskiness). We tested this in our Sherry-Rosemary Pan Sauce, and it tasted very close to the sauce made with sherry. When testing our “mock sherry” in our Frozen Biscuit Tortoni…

kitchen shortcuts

FOILED AGAIN Flatter Bacon Tyler Swenson, Owensboro, Ky. Years ago, someone gave me a small 6-inch cast-iron skillet as a gift. It was cute, but I had no idea what to use it for. It hit me one day when I was frying bacon in my big cast-iron pan: I wrapped the smaller pan in foil and used it as a bacon press. Now the goofy gift is actually useful. NUTTY TIP Freeze for Ease Sarah Roland, Oak Park, Ill. I have a recipe for Brazil nut cookies that I make every Christmas, and every year I wrestled with shelling the hard-to-crack nuts. I then found that the shells of the nuts come off much more easily—and their meat is much easier to extract—if I freeze them first. Just a few hours of freezer time saves me…

ultimate prime rib and potatoes

THE CULINARY FOLKLORE of boulangère potatoes is a well-spun yarn: Before French peasants had home ovens, they would bring their Sunday roasts, nestled on beds of potatoes, to the town bread baker (the boulangère) to cook in the residual heat of his oven. The tasty rendered fat would drip down onto the potatoes, infusing them with meaty flavor. I used this idea as inspiration for a simple but luxurious holiday meal. Nothing beats a bone-in prime rib for a holiday centerpiece, and I knew that this cut’s ample marbling (also known as fat) would render and flavor the potatoes. Following test kitchen protocol, I trimmed the roast of excess fat, made shallow crosshatch cuts in the remaining fat cap, and rubbed the roast all over with salt a full 24 hours…

sautéed collards with raisins and nuts

COLLARD GREENS BOILED in the traditional Southern way take an hour to cook and, while tasty, can take on a muddy, pale hue. I wanted to dress up these humble greens for a vibrant, elegant holiday side. I washed and dried a few bunches of collards, trimmed and discarded the stem pieces below the leaves, chopped the leaves (leaving the ribs intact), and hit the stove. I tried sautéing the chopped collards in olive oil, but it took about 40 minutes to soften the remaining stem pieces. Too long. Blanching them before sautéing helped but took two extra dishes. For my next test, I didn’t bother drying the chopped greens after washing them. I placed the wet leaves in a Dutch oven, hoping the clinging water would steam them. I covered the…

cheesy corn casserole

CHEESY CORN CASSEROLE, a common holiday side dish in the South and Midwest, falls somewhere on the spectrum between creamed corn and cornbread. Most recipes involve stirring together corn muffin mix, canned creamed corn, canned (or frozen) corn kernels, sour cream, cheese, and eggs. You just dump it into a casserole and bake. Sound too good to be true? It is. The worst of the handful of existing recipes I tried didn’t even justify this minimal effort. They ranged from goopy to greasy and from appallingly bland to unappealingly dense. I knew this dish could do with a makeover. I envisioned something substantial but light, with sweet corn and savory cheese flavors. Prefab corn muffin mixes are good in a pinch but too sweet for this casserole. Instead, I made my own,…