Cuisine at home Sept/Oct 2017

Fall is upon us and that means it’s time for some hearty food. And we have all the recipes you need for perfect fall fare. Starting on page 8, there are three stick-to-your-ribs skillet meals that your family will beg you to keep on rotation all season long. And it’s hard to imagine a more iconic comfort food than pot pie. In this issue, we’re revisiting this classic, times two. With “individual” Chicken Little Pot Pies and our take on a Boeuf Bourguignon Pie, you’ll be in pie heaven. Both pies feature an herb-enhanced dough that bakes up perfectly flaky. As an added bonus, these pies are great for freezing, so you can make them ahead and enjoy them anytime you want, like on September 23rd — National Pot Pie Day. But…

ALL ‘ROUND WINNER Sliders are a big hit at my house and I’ve tried various ways of making cheese fit on them. I used to fold or tear the slices of cheese to the size of the baby burgers, but then I came up with a solution. I use a biscuit cutter slightly smaller than the burgers and punch out about two discs per square slice. I save the scraps for nachos or to add to mac ‘n cheese. Pat Rolfe, Brentwood, TN SWEET THANG Granulated sugar seems to stay gritty no matter how long I whisk it into my salad dressings. I’ve started using powdered sugar as a substitute. The finer sugar dissolves quickly and I always have it on hand. Connie Griffis, South Jordon, UT HOMEMADE FROZEN PIZZA I’ve found that if I plan ahead,…

Q: How and when should I season my cast-iron skillet? And how do I properly measure it? Does the size relate to the number on the bottom? — Ann Duffy, Sparta, NJ Answer: When your skillet is dull, dry, or rusty, it needs to be seasoned. This keeps food from sticking and rust from developing. All you need to do is preheat an oven to 350 degrees. Scrub the skillet in hot, soapy water using a stiff brush, then dry it. Apply a layer of vegetable or olive oil all over the inside of the skillet, then bake it for one hour. As far as measuring cast-iron skillets, the industry standard is to measure them across the top, from outside rim to outside rim. Though some skillets include an item number on…

Rye flours are milled from rye kernels (aka rye berries). They range from light to dark depending on how much bran and germ are removed when they’re milled — more bran and germ deliver darker flour and result in loaves with more rye flavor and denser texture. There is no standard for labeling, or how much whole grain a product must contain, but this is a general guide. White or light rye contains no, or very little bran, germ, or the outer coat. It’s missing many nutrients of the rye berry. The bread made from these flours stay fairly light in color and are mild flavored. Medium rye contains some, but not all of the bran and germ. This flour begins to exhibit the flavor and character of rye. It’s what was…

FALL automatically conjures up feelings of hearth and home. When the days get longer and the mercury starts to dip, longings for warm, comforting meals resurface. Thus, there’s no better time to turn to your handy-dandy cast-iron skillet for multiple meals designed to satisfy. With pork chops, shepherd’s pie, and a hearty chowder casserole, there’s something here for everyone. Skillet-Fried Pork Chops with apple sauce Makes 4 servings Total time: 45 minutes FOR THE PORK CHOPS, SEASON: 4 bone-in pork chops, (1–1 1/4-inch thick, about 12 oz. each)Salt and black pepper 1/4 cup all-purpose flour MELT: 2 Tbsp. unsalted butter FOR THE SAUCE, MELT: 1 Tbsp. unsalted butter1 cup chopped onions1 Tbsp. minced fresh garlic DEGLAZE: 3/4 cup each low-sodium chicken broth and apple cider2 Pink Lady apples, diced (about 3 cups)1 Tbsp. cider vinegar1 Tbsp. minced fresh sageFresh sage…

It’s back-to-school season, and if you’re looking for a lunch box treat or a grab-and-go breakfast, there’s no better time to recreate a classic treat. And these bars, made a little more healthy than the usual fig cookies, are so much better than what you likely remember from your school days. Adding oats, walnuts, and a little white whole-wheat flour to the soft dough gives these bars a slightly nutty flavor that enhances and complements the subtly sweet fig filling, as well as amps up the good-for-you aspect a bit. And for the filling, dried figs are the way to go (fresh figs would make the filling too wet). Just be sure to stem the figs for a smooth texture. After that, just simmer and purée them. Then get ready, because you’re…