Table of contents for Cook: Real Food Every Day - June 2018 in Southern Cast Iron

For food friends and blog partners Julie Tanous and Jesse Tyler Ferguson, an afternoon in the kitchen is anything but boring. You’ll find the California sun sparkling through the windows, an abundance of laughter, a dog underfoot, and a set list that includes everything from show tunes to classic rock and roll. Julie, a recipe developer and mom of two, loves sharing her culinary knowledge with Jesse, who plays Mitch on ABC’s Modern Family and is passionate about spending his spare time in the kitchen. They constantly gush to one another about flavor profiles and recipes they want to play with on their cooking days, and their text chains read more like a cookbook index than a conversation. We joined them in Jesse’s Los Angeles kitchen to see what recipes…

Porterhouse Steaks with Grilled Watermelon Makes 4 servings If there was ever summer in a meal, it would be porterhouse steaks with grilled watermelon. Fire up the grill for your next backyard barbecue, because this combo will be a crowd-pleaser. 6 slices watermelon2 red onions, thickly sliced4 heirloom tomatoes, quartered6 tablespoons olive oil, divided2 (1½- to 2-inch-thick) porterhouse steaks3½ teaspoons chopped garlic, divided2½ teaspoons kosher salt, divided⅓ cup chopped fresh basil2 tablespoons rice vinegar4 cups fresh baby arugulaGarnish: salted roasted pumpkin seeds 1. Spray grill with nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°). 2. Brush watermelon, red onion, and tomatoes with 2 tablespoons oil. Place on grill; grill with lid closed for 2 to 3 minutes per side. Remove watermelon and tomatoes; leave onion on grill…

TIPS FOR BUILDING A BETTER CHARCUTERIE BOARD (page 113) A grazing board is one of my favorite ways to eat and entertain, and you can arrange an Instagram-worthy spread in no time. Here are my best tips for a stunning board. • Buy essentials such as cheeses, cured meats, olives, nuts, dried and fresh fruit, and crackers or flatbread. You always need more than you think for boards to feel plentiful, so don’t skimp. • Select a variety of cheeses, from soft to hard as well as goat, cow, and sheep. Be bold and purchase large wedges and rounds. They’ll make a big impact. • Use a few shallow bowls or low-profile dishes so everything isn’t directly on the board. • Add color with fruit and herbs. • Place the…

No-Cook Tomato Sauce with Buccatini and Burrata Makes 4 servings Homemade sauce gives any pasta a boost. You can use a variety of colors for this easy-to-make sauce. 4 cups chopped assorted tomatoes (about 3½ pounds)3 tablespoons chopped fresh parsley, divided2½ tablespoons red wine vinegar1½ tablespoons olive oil2 teaspoons finely chopped seeded jalapeno1 small clove garlic, minced½ teaspoon kosher salt¼ teaspoon sugar⅛ teaspoon ground black pepper½ pound buccatini pasta, cooked according to package directions4 (4-ounce) Burrata cheese balls 1. In a large bowl, combine tomatoes, 1 tablespoon parsley, vinegar, oil, jalapeño, garlic, salt, sugar, and pepper. Lightly mash mixture with a fork. Let stand for at least 30 minutes or up to 8 hours. 2. Serve sauce over cooked pasta with Burrata. Sprinkle with remaining 2 tablespoons parsley and additional…

Roasted Red Pepper Hummus Makes about 2 cups This classic hummus combination is anything but boring. Roasting the peppers brings out their natural sweetness, and ground red pepper and smoked paprika add a layer of heat and smokiness. 2 large red bell peppers, halved and seeded2 cups cooked chickpeas1 clove garlic, minced2 teaspoons smoked paprika¾ teaspoon kosher salt½ teaspoon ground red pepper¼ cup olive oilGarnish: roasted chickpeas, smoked paprika, olive oil 1. Preheat oven to 450°. Line a 17½x12½-inch baking sheet with parchment paper. 2. Place peppers, cut side down, on prepared pan. Bake for 25 minutes. 3. Place peppers in a large bowl and cover tightly with plastic wrap. Let cool for 10 minutes. Using a paring knife, remove and discard skins. 4. In the work bowl of a…

Corn and Jicama Salad with Grilled Zucchini and Lemon Caper Dressing Makes 2 servings If you’re not eating jicama regularly, you’re missing out! It’s a wonderful and savory tuber from Mexico that packs a great crunch. 2 medium zucchinis, sliced on the bias about ½ inch thickOlive oil, for brushing and cookingKosher salt and ground black pepper, to taste¼ cup pumpkin seeds1 large ear corn, kernels removed1 cup jicama, diced¼ to ½ cup crumbled feta¼ cup diced radish1 tablespoon minced fresh chivesLemon Caper Dressing (recipe follows)Desired lettuce, to serve 1. Preheat grill to medium-high heat (350° to 400°), or heat a grill pan over medium heat. Brush zucchini with oil, and season with salt and pepper. Grill until char marks are visible on both sides but zucchini is not overcooked.…

Squash and Feta Frittata with Za’atar Makes 4 to 6 servings Za’atar is a Middle Eastern spice blend of thyme, sumac, and sesame seeds. It adds tartness and herbal notes to the base of this frittata. 3 tablespoons olive oil, divided2 medium zucchini, cut into ¼-inch-thick slices½ cup sliced green onion (white and green parts)1½ teaspoons kosher salt, divided8 large eggs¼ cup heavy whipping cream1 teaspoon za’atar spice, plus more to taste½ teaspoon ground black pepper1 cup crumbled feta, divided¼ cup loosely packed fresh parsley leaves¼ cup loosely packed fresh basil leaves1 tablespoon fresh lemon juice 1. Preheat oven to 375°. 2. In a 10-inch cast-iron skillet, heat 1 tablespoon oil over medium-high heat. Add zucchini, green onion, and 1 teaspoon salt; cook, stirring occasionally, until squash is softened and…

Summer Lamb Tagine with Dates, Preserved Lemon, and Olives Makes 4 to 6 servings Tangy and bright, this impressive dish brings the distinctive tastes of lamb and fresh herbs together for a satisfying summer meal. 3 tablespoons olive oil, divided2½ pounds boneless lamb stew meat or shoulder roast, cut into 2-inch pieces1½ teaspoons kosher salt½ teaspoon ground black pepper1¼ cups diced onion1 tablespoon finely chopped garlic1 tablespoon ras el hanout2 cups chicken stock1 cup Medjool dates, pitted and halved lengthwise1 tablespoon chopped fresh oregano2 tablespoons chopped preserved lemon½ cup chopped pitted green olivesToasted flatbreads, to serveGarnish: chopped fresh oregano 1. In a large skillet, heat 1 tablespoon oil over medium heat until hot. Sprinkle lamb with salt and pepper. Add half of lamb to skillet; cook until browned on all…

Blueberry-Lemon Cheesecake Bars Makes 9 Make your next gathering a piece of (cheese)cake with this rich and flavorful dessert option. 16 whole graham crackers (240 grams), crushed¼ cup (55 grams) firmly packed dark brown sugar¼ teaspoon kosher salt½ cup (113 grams) unsalted butter, melted1 teaspoon (4 grams) vanilla extract¼ cup (57 grams) water1 tablespoon (12 grams) unflavored gelatin2 (8-ounce) packages (450 grams) cream cheese, softened1 (14-ounce) can (396 grams) sweetened condensed milk1 tablespoon (3 grams) lemon zest1 tablespoon (14 grams) fresh lemon juice2 cups (340 grams) fresh blueberries¼ cup (80 grams) Lemon Curd (recipe follows) 1. Line a 9-inch square baking pan with plastic wrap, letting excess extend over sides of pan. 2. In a medium bowl, combine graham cracker crumbs, brown sugar, and salt. Add melted butter and vanilla,…

WHEN AND HOW DID YOU DECIDE TO MAKE HEALTHY EATING A PRIORITY? Four years ago, I decided to make changes in my diet and lifestyle—all because my best friend asked me to be her maid of honor. Little did I know, much more than my dress size would change. I lost 35 pounds in 8 months, but what I gained meant so much more. I gained confidence, self-love, knowledge of the importance of healthy habits, and, of course, cooking skills. HOW DID YOUR LOVE OF COOKING DEVELOP? I didn’t actually enjoy cooking until four years ago. When I decided to eat healthier, I went on Pinterest for inspiration. I would meal prep different things to see what I liked, and it soon became a hobby. Mason jar salads were one…