Cook's Country (June - July 2016)
Format: PDF / Kindle (mobi) / ePub
Overview: Foolproof recipes of American home cooking and easy, weeknight meals.
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.
distribute marinade, and refrigerate for at least 4 hours or up to 24 hours, flipping occasionally. 2. Remove steaks from marinade and pat dry with paper towels; discard marinade. Brush steaks all over with oil and season liberally with salt and pepper. 3A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid
and chopped 1 vine-ripened tomato, cored and chopped 1. FOR THE PORK: Adjust oven rack to lower-middle position and heat oven to 300 degrees. Heat oil in Dutch oven over medium heat until shimmering. Add onion and cook until lightly browned, 4 to 6 minutes. 2. Add garlic, cumin, oregano, allspice, and cinnamon and cook until fragrant, about 30 seconds. Stir in tomato paste and cook, stirring constantly, until paste begins to darken, about 45 seconds. Stir in water, orange juice concentrate, 2
something to crow about: deep-fried peach hand pies. Golden-brown crescents of tender dough filled with bright, sweet peaches, these popular little treats draw crowds from miles around. I wanted to create a recipe so the rest of us could get in on the action. The crust in Peach Park’s hand pies is not quite stiff or sturdy like tart crust, not quite flaky like pie pastry, and not quite bready like fried dough. Instead, it’s somewhere in between—delicate and tender but crumbly, like soft
SAUCE 2 tablespoons extra-virgin olive oil 2 garlic cloves, minced Salt ¼ teaspoon dried oregano Pinch red pepper flakes 1 (28-ounce) can crushed tomatoes ¼ teaspoon sugar CHICKEN AND PASTA 2 (6-ounce) boneless, skinless chicken breasts, trimmed Salt and pepper 4 ounces capellini 1 large egg 1 tablespoon all-purpose flour (½ cup) ½ cup panko bread crumbs ½ teaspoon garlic powder ½ teaspoon dried oregano ⅓ cup vegetable oil 2 ounces whole-milk mozzarella cheese, shredded (½ cup) 2 tablespoons
Since I’d used a charcoal grill (a more accessible option), the turkey had cooked too quickly. I’d have to create a grill-friendly recipe from scratch. First up: the troublesome anatomy of a bone-in turkey breast. The breastbone juts out in an awkward way, making a portion of the meat sit up high on the grill grate and cook unevenly. I could have removed the bone to make the meat lie flat, but the easier option was to simply purchase boneless split turkey breasts. But without any bones to protect