Table of contents for Cook: Real Food Every Day - Summer 2019 in Southern Cast Iron

AS SPRING GREETS SUMMER, I look forward to getting back into my weekend farmers’ market routine. Saturday mornings start early, coffee in hand, visiting my favorite vendors to see the produce they have piled high. They proudly tell me about the varieties of peas and alliums they’ve harvested, and we always exchange recipe ideas. Back in my kitchen, I remember those conversations as I string sugar snap peas and wash greens; I feel even more connected to the land that surrounds my hometown of Birmingham, Alabama, and the food I’ll serve my family for dinner. The first recipe I’ll be making from this issue with my Saturday market haul is the Sugar Snap Pea Salad with Walnuts, Herbs, and Burrata on page 13. This is the kind of dish I…

SAFFRON Dubbed the world’s most expensive spice due to its arduous harvesting process and modest yield, a little pinch of saffron goes a long way. Used most commonly in rice dishes such as paellas (page 80), risottos, and pilafs, it can also add unmatched aroma, flavor, and color to many other dishes. We prefer Zafferania Spanish saffron, available at Williams Sonoma. williamssonoma.com HERBES DE PROVENCE This magical spice blend definitely deserves a coveted spot in your pantry. It’s an aromatic mixture of dried herbs that grow in southern France. This versatile blend makes for a good addition to a multitude of dishes, including our Herbes de Provence Marinated Chicken and Haricots Verts (page 89). Find this one, which comes with a wooden spoon as a bonus, at Trader Joe’s. traderjoes.com…

Pantry Staples for Creating 5-Ingredient Dishes Olive Oil • Kosher Salt • Ground Black Pepper Blackberry and Mustard Roasted Pork Tenderloin Makes about 4 servings A blackberry and mustard combination is not your typical flavor profile for pork, but we think you’ll find it’s visually stunning and equally as tasty. ¾ cup blackberry preserves*½ cup fresh blackberries, plus more for garnish3 tablespoons stone-ground mustard1 tablespoon chopped fresh thyme, plus more for garnish1 (1½-pound) pork tenderloin, trimmed 1. In a medium saucepan, stir together preserves, blackberries, mustard, and thyme. Bring to a boil over medium-high heat. Reduce heat; simmer, mashing blackberries with the back of a spoon, until reduced to 1 cup, about 5 minutes. Remove from heat. Reserve ½ cup blackberry mixture for serving. 2. Preheat oven to 375°. Line…

PRO TIP If you don’t have sherry vinegar, use red wine vinegar. Be careful when adding vinegar to a hot pan. It creates a strong vinegar aroma, so make sure to stand back. Pan-Roasted Chicken Thighs Makes about 3 servings A good pan-roasted chicken recipe is something every home cook should master, and the best thing is that only a few ingredients are needed to do the trick. You’ll be happily surprised by how something this easy can be so tasty! 6 bone-in skin-on chicken thighs (about 2½ pounds), trimmed1½ teaspoons kosher salt½ teaspoon ground black pepper1 tablespoon olive oilGarnish: fresh thyme 1. Preheat oven to 425°. Sprinkle chicken with salt and pepper. 2. In a 12-inch ovenproof skillet, heat oil over medium-high heat. Add chicken, skin side down; cook…

Eggplant Gratin with Crème Fraîche and Herbs Makes 4 to 6 servings Saucy and creamy, this eggplant gratin smells just as good as it tastes and will surely become a favorite recipe for leftover crème fraiche. 2 medium to large eggplant, sliced ½ inch thickKosher salt, for sprinkling4 ounces crème fraîche1 cup finely grated Parmigiano-Reggiano cheese, divided3 tablespoons minced fresh chives1 tablespoon chopped fresh basil1 tablespoon chopped fresh oregano1 tablespoon fresh thyme leaves2 cups prepared marinara sauceGarnish: minced fresh chives, chopped fresh basil, chopped fresh oregano, fresh thyme leaves 1. Line a work surface with a double layer of paper towels. Arrange eggplant slices in an even layer on paper towels; sprinkle both sides with salt. Place a second layer of paper towels on top of eggplant, then place a…

Cucumber Margarita Makes 4 servings With the addition of fresh cucumber and cilantro, this margarita gets an extra punch of flavor and fun that makes it even harder to resist. ½ cucumber, diced4 ounces fresh lime juice1 tablespoon granulated sugar2 sprigs fresh cilantroPinch kosher salt8 ounces silver tequilaGarnish: lime wedge, kosher salt, lengthwise-sliced cucumber, cilantro 1. In a cocktail shaker, combine cucumber, lime juice, sugar, cilantro, and salt. Let stand for 5 minutes. Muddle mixture, and press through a fine-mesh strainer, reserving liquid; rinse cocktail shaker. 2. Return liquid to shaker; add tequila and ice. Cover and shake vigorously for 30 seconds. 3. Moisten rims of 4 chilled rocks glasses with a lime wedge. Dip rims in salt, if desired. Fill with ice. Strain cocktail into prepared glasses. Garnish with…

Kate Wood WHAT ARE YOU MOST EXCITED TO BUY AT THE FARMERS’ MARKET THIS SEASON AND WHY? Every year I look forward to getting my hands on figs. The figs here in the South are incredibly juicy and sweet when they’re plucked at the perfect time. I scrounge up as many as I can and preserve those flavors all year long in homemade jams. WHAT IS YOUR FARMERS’ MARKET SHOPPING STYLE? Although I never go to the grocery store without a list, I usually opt for a more relaxed approach at local markets. I like the challenge of using whatever bounty I find in my basket, and I always look forward to recommendations from the farmers themselves. Kate Wood is the self-taught baker, writer, and photographer behind the Wood and…

Sugar Snap Pea Salad with Walnuts, Herbs, and Burrata Makes 4 to 6 servings Bursting with the fresh flavor of mint and basil, this summer salad is perfect for welcoming the season. ½ pound fresh sugar snap peas4 cups fresh baby kale salad mix*1 cup chopped toasted walnut¼ cup torn fresh basil leaves¼ cup torn fresh mint leaves¼ cup extra-virgin olive oil2 tablespoons white wine vinegar8 ounces Burrata cheeseTorn fresh basil and mint leaves, to serveGarnish: flaked sea salt, ground black pepper 1. Remove strings from pea pods (see Pro Tip). Cut pea pods in half lengthwise, leaving some peas on each side of pod. In a large bowl, combine peas, kale, walnuts, basil, and mint. Add oil and vinegar, tossing to coat. 2. Divide Burrata into pieces and place…

PRO TIP If you don’t want to use pork belly, substitute 1-inch pieces of thick cut bacon. Decrease all ingredients of spice rub by ½ and add directly to onion-garlic-jalapeño mixture. Thai Red Curry Ribs Makes 4 to 6 servings It’s worth getting your fingers sticky for these delectable, flavor-soaked ribs. And, the salted peanut topping is crunchy perfection in a bite. 2 (2- to 2½-pound) racks baby back ribs (4 to 5 pounds total)1½ teaspoons kosher salt1 cup coconut milk, divided¼ cup red curry paste2 tablespoons firmly packed light brown sugar1 tablespoon grated fresh ginger1 tablespoon fish sauce1 tablespoon soy sauce2 teaspoons finely chopped garlic1 lime, zested and juicedGarnish: roughly chopped minced, chopped roasted salted peanuts 1. Cut ribs into sections of 2 to 3 bones each (depending on…

If you want to get the flavor of grilled meats and vegetables without having to fire up the outdoor grill during the week, we suggest finding the perfect grill pan. Whether you prefer an enamel-coated pan, a rectangular two-burner grill pan, or a traditional round, handled grill pan, there are some things you should keep in mind to keep your pan looking (and cooking) its best. • Avoid using high heat. With cast iron, medium heat is enough to cook meat and vegetables without completely torching the spots that touch the grill directly. • Always preheat your grill pan for more even cooking. Heavier grill pans tend to retain heat better, but they need a little time to build up to the right temperature. • To clean your cast-iron grill…

Pork Satay with Roasted Cucumbers and Onion Makes 4 servings A quick peanut sauce gives this pork satay a creamy punch of irresistible flavor, while the roasted cucumbers and onion is a fun twist on a cucumber salad. Serve this dish warm and chill the leftovers for a light lunch. 1 (1-pound) pork tenderloin, trimmed¼ cup soy sauce1 tablespoon creamy peanut butter1 tablespoon fresh lime juice2 cloves garlic, minced and divided1 large cucumber, peeled1 small sweet onion, halved and sliced into 16 wedges2 teaspoons olive oil12 (8-inch) wooden skewers2 teaspoons chopped fresh cilantro2 teaspoons chopped fresh mintQuick Peanut Sauce (recipe follows) 1. Cut pork tenderloin in half lengthwise, and place between 2 pieces of plastic wrap. Using a meat mallet, pound to a ¼-inch thickness. Cut each tenderloin half diagonally…

Pappardelle with Turkey Bolognese and Herbs Makes 6 servings It’s always great to have a classic Bolognese recipe in your arsenal, so why not have a lighter version at the ready as well? A variety of herbs and alliums keep this meal fresh and colorful, while swapping ground beef for ground turkey is a delicious, wholesome switch. ½ cup olive oil, divided1 pound ground turkey½ teaspoon kosher salt, plus more to taste¼ teaspoon ground black pepper6 green onions, thinly sliced (white and green parts separated)3 cloves garlic, finely chopped1 cup white wine1 (16-ounce) package pappardelle¾ cup finely grated pecorino cheese½ cup roughly chopped fresh spring herbs (such as tarragon, chives, and parsley), dividedGarnish: finely grated pecorino cheese, ground black pepper 1. Heat a large skillet over medium-high heat; add ¼…

From the mind of author, editor, food stylist, and blogger Allison Day comes a collection of lunchtime recipes to fit any schedule, budget, and palate. Modern Lunch features everything from ways to master meal prep to quick, on-the-go lunches that can be enjoyed anywhere. Packed with stunning photography and plenty of tips to help you win your midday mealtime, you’ll find new inspiration every time you flip through this unique cookbook. What inspired you to write a coo kboo k centered around lunchtime? The book really came about from trying to find a middle ground between sad desk lunches and expensive or unhealthy takeout. I didn’t see anything out there that bridged that gap. I kept hearing from friends, family, and readers that lunch is a hard meal to figure…