Saveur October 2014

This magazine is edited for people interested in food. It explores the authentic cuisines of the world, tracks recipes and ingredients to their places of origin and illuminates their history, traditions and local flavors. It includes all aspects of the world of food including eating, cooking and reading. In addition, it contains informative news about the latest in culinary trends, kitchen tips and techniques and a calendar of culinary events.

United States
Bonnier Corporation
6 期号


fried chicken and andouille gumbo

serves 6– New Orleans chef Donald Link makes his roux with the oil he uses to fry chicken, then adds the chicken to the pot for this delectable gumbo (pictured on page 50). 1 1/4 cups plus 2 tbsp. canola oil 1 3 1/2–4 lb. chicken, cut into 8 pieces 2 1/2 tsp. freshly ground black pepper Kosher salt, to taste 2 cups flour 1 1/2 tsp. dark chile powder 1 1/2 tsp. filé powder (see “Louisiana Purchase,” page 90) 1 tsp. cayenne 1 tsp. ground white pepper 1 tsp. paprika 3 cloves garlic, minced 3 stalks celery, minced 1 green bell pepper, minced 1 jalapeño, minced 1 poblano pepper, minced 1 yellow onion, minced 12 cups chicken stock 1 lb. andouille (see “Louisiana Purchase,” page 90), halved and sliced 12 oz. okra, trimmed and sliced 1/2″ thick Sliced scallions, for garnish Cooked white rice, for serving Heat 1 1/4 cups oil in…

mountain gold

On an October morning, as the first frost crisped the pastures in east Tennessee, I drove from my home in Knoxville to the little town of Monterey to visit Pete Guenther. By the time I arrived, Pete and his family had been up for hours harvesting sorghum, a 5,000-year-old cereal crop brought to the New World from Africa during the slave trade. The Guenthers have grown the plant, Sorghum bicolor (L.) Moench, since 1981 on ridge-top fields overlooking Muddy Pond Road, their mill's two-lane namesake. They grow it not for its grain, but because the stalks flow with a lightly sweet sap that, when boiled down, yields a thick syrup redolent of caramel and wood smoke. From the sugar scarcity of the Civil War until the post-WWII spread of cheap refined…

vegetables pickled in kelp vinegar

serves 4– Although we use radishes, cucumbers, and carrots, any sturdy vegetables, such as peppers, cauliflower, and onions, can be put up in this flavorful brine (pictured on page 42). 2 1/2 tbsp. sea salt 12 small radishes, halved 4 small Kirby cucumbers, halved lengthwise 2 carrots, halved lengthwise and halved crosswise 2 cups ichiban dashi (see recipe at left) 1 tbsp. whole black peppercorns 2 tbsp. sugar 2 tsp. soy sauce 1 cup apple cider vinegar Mix 1 tbsp. salt, the radishes, cucumbers, carrots, and 4 cups water in a bowl. Place a plate over top of vegetables to submerge them; cover with plastic wrap and chill at least 3 hours or up to overnight. Bring dashi and peppercorns to a boil in a 1-qt. saucepan. Stir in remaining salt, the sugar, and soy sauce; cook until the sugar dissolves, 1–2…

shaker lemon pie

Shakers, descendents of an 18th-century Christian ascetic movement, believe that when you eat, you should “shaker your plate”—finish every last crumb. That's easy to do when you're having a slice of this sweet-tart, sunny pie with its buttery crust and marmalade-like citrus filling. serves 8 For the filling: 2 cups sugar 1/4 tsp. kosher salt 2 large lemons, zested and thinly sliced, seeds discarded 4 eggs 4 tbsp. unsalted butter, melted 3 tbsp. flour For the crust: 1 3/4 cups flour, plus more 10 tbsp. unsalted butter, cubed and chilled 2 tbsp. vegetable shortening 1 tsp. kosher salt 5 tbsp. ice-cold water Start the filling: Toss sugar, salt, and lemon zest and slices in a bowl; cover with plastic wrap and let sit at room temperature for 24 hours. Make the crust: Pulse flour, butter, shortening, and salt in a food processor into pea-size crumbles. Add…

link to success

New Orleans chef DONALD LINK (above, center) brought us into his home kitchen to give us the lowdown on gumbo's building blocks: roux and stock. Here are the takeaways: Roux—a flavorful thickener made by cooking fat with flour—sets the tone for the dish. A dark, dense roux adds body and burnt-popcorn depth to smoked turkey and andouille gumbo (see page 64 for recipe), while a lighter one lends nuttiness and a soupier consistency—perfect for smoked goose and foie gras gumbo (see page 62 for recipe). For control when stirring, use a whisk; it helps break up clumps of flour and incorporate them into the fat. Cook roux in a cast-iron pot, which heats evenly, and stir slowly and continually, reaching into the pot's corners, so the flour doesn't burn. Stock…

baba ghannouj

(Mashed Eggplant Dip) makes 3 cups Charring the skin of the eggplant for this Levantine dip (pictured below at top left) imbues the pulp with a smoky flavor. 2 lb. eggplants, halved lengthwise 1/3 cup fresh lemon juice 3 tbsp. tahini 2 cloves garlic, minced 1 cup plain, full-fat yogurt Kosher salt and freshly ground black pepper, to taste 1/4 cup extra virgin olive oil 1/4 cup pomegranate seeds Mint leaves, for garnish Heat oven broiler. Place eggplant cut side down on a baking sheet; prick all over with a knife. Broil, flipping once, until skin is charred and eggplant is tender, 20–25 minutes. Transfer eggplant to a colander set over a bowl; cover with plastic wrap. Let cool; peel. Place lemon juice, tahini, and garlic in a food processor; let sit 10 minutes. Add reserved eggplant, the yogurt, salt, and pepper;…