Cook's Country February - March 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


ask cook’s country

Green Cookies I substitute sunflower butter for peanut butter in recipes because my son cannot eat peanuts. But recently I made a batch of sunflower butter cookies, and they turned green! Are they safe to eat? –Joy Stabile, Litchfield, N.H. This was a new problem to us, so we made a batch of our Soft and Chewy Peanut Butter Cookies, substituting sunflower seed butter to see if we got green cookies. The cookies looked fine, but after two days they started to develop green spots on their interiors, and by six days their insides were forest green. We reached out to our science editor for insight as to why this was happening. He explained that, while they may be unappetizing to look at, the green cookies are perfectly safe to eat. Sunflower butter contains…

kitchen shortcuts

DOUBLE DUTY Pan Protector Elizabeth Brown, Port Huron, Mich. I make a lot of brownies and bar cookies. Instead of cutting the bars with a knife and scratching the bottom of my pan, I cut the baked items and loosen the edges with my bench scraper. No marks or gouging the pan. COOL TRICK Spritz It Peter Spinner, Middletown, Conn. Sometimes, when making dough for pasta or baked goods, the dough needs a little more water to reach the right consistency. Folding in flour to make it drier is easy. Not so easy is adding water in controlled amounts and folding it in. I discovered that using a spray bottle’s fine mist to spray a small amount of water onto the dough allows me to add very small amounts that are much easier to fold in than…

bacon-wrapped pork roast

BACON MAKES A tasty wrapper for many foods, but when it comes to pork loin, bacon’s flavor is just part of its appeal. Pork loin is very lean, so when it overcooks, as it often does, you’re left with dry, flavorless meat. Wrapping the pork in (what else?) bacon shrouds this finicky cut in a layer of tasty fat that renders slowly during cooking, basting the roast and protecting it from drying out. I started with a center-cut pork loin roast (not to be confused with the slimmer, leaner tenderloin), about 5 inches in diameter. At about 3½ pounds, this is just the right size for eight people (or four people and sandwich leftovers) and, conveniently, this was also the perfect size to accommodate a wrapping of packaged bacon slices. Since…

better peas and carrots

EVER SINCE CLARENCE Birdseye invented flash-freezing in the early 20th century, people have harvested peas and carrots from the freezer case at the supermarket. Convenience aside, these freezer foragers are half right. Though freshly shelled peas, if they’re available, have bright pea flavor, sweet and tender flash-frozen peas are fine fare. But flash-frozen carrots? Not so much. Thawed and reheated, they tend to be flavorless and mushy. I wanted to reunite these two vegetables, make them equally good, add supporting ingredients to amplify their assets, and still keep the combination a convenient weeknight side dish. I found many existing recipes to test. Some had flavor problems, others were way too fussy for a simple side, and nearly all suffered from inconsistent doneness—because dense carrots take several minutes to cook completely and peas…

pittsburgh pierogi

WHEN OUR EXECUTIVE food editor, Bryan Roof, returned from a trip to Pittsburgh (see “On the Road”), he was unabashedly enthusiastic about the pierogi he’d eaten in that city’s historic Polish American quarter. The tender but chewy dumplings stuffed with potatoes, cheese, and sometimes sauerkraut won him over. I wanted to create a recipe for the rest of us. Pittsburgh, which rose to prominence as an industrial capital during the late 19th century, attracted thousands of Polish immigrants to work in steel mills and coal mines. By 1920, Polish Americans made up one-third of the city’s workforce. Many settled in a steep, winding, hillside neighborhood overlooking the Allegheny River, known as Polish Hill. There, Roof was invited into a Polish American home to make pierogi with Elaine Kitlowski, who generously shared…

steak diane at home

ORIGINALLY CONCEIVED IN the 19th century as an homage to Diana, the Roman goddess of the hunt, Steak Diane was first made with thin cutlets of venison cloaked in a rich, labor-intensive sauce based on veal stock. By the 1950s, the dish had become culinary dinner theater in restaurants from New York to Hollywood; tuxedoed waiters would wheel a cart up to your table, warm up thinly pounded beef filets in a chafing dish of cognac sauce, and set the whole thing aflame. Patrons were thrilled but, more often than not, the show overshadowed the supper. I set out to reclaim the essence of Steak Diane—heavily peppered steaks under a cognac-rich sauce—with a contemporary version I could make at home. I found many recipes in our cookbook library calling for pricey…