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What's Cooking April, 2010

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Written by Team Project Foodie   
Thursday, 01 April 2010

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While some may be singing here comes the sun, foodies are also singing here comes asparagus, artichokes, peas and other seasonal vegetables. Picking out the recipe for your first bite of these spring jewels is a bit easier (or harder if you consider lots of choices a difficult task) with this month's cooking magazines since they are packed with recipes for these and other spring delights.  Beyond spring, this month we learn about Roman cuisine, the world's wineries, noodles, a re-do of Eggs Benedict, the pressure cooker and what the latest Top Chef winner, Michael Voltaggio is up to.

Read on to see Team Project Foodie's take on what's cooking in the April magazines along with our picks for recipes to try this month.


Saveur - recipe list

ImageThe spotlight is on Rome and the title "Eternal Pleasures'' is definitely an apt description for the lusty, hearty food this ancient city is known for. Learn how cooks are reinterpreting the classics there with the likes of a simple "cacio e pepe'' (cheese and pepper pasta) and "coda alla vaccinara'' (Roman oxtail stew). Or head to the other side of the world for a delicious look at family-style Taipei food, as New York Times food writer Matt Gross learns how to cook sour fried pork cutlets, and pork and chive dumplings from his Taiwanese mother-in-law. Wash it all down with a primer on gin, along with four cocktail recipes that make the most of this juniper-heady spirit. - written by Carolyn Jung

Recipes to try:

Chao Nan Gua (kabocha squash with ginger) - a simple stir-fry dish that uses two of my favorite ingredients. 

Kabocha Squash With Ginger (Chao Nan Gua)

(Saveur, April, 2010)

This fragrant dish can be made with several different kinds of squash; we’ve found that kabocha squash and butternut work best.
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Pashka (Russian-style farmers' cheese) - it's scented with vanilla and lemon, laced with raisins and almonds, and formed in a beautiful mold.

Russian-Style Farmers’ Cheese (Paskha)

(Saveur, April, 2010)

This recipe is based on one in Please to the Table (Workman, 1990) by Anya von Bremzen.
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Fine Cooking - recipe list

ImageNo other magazine has me as excited about spring as this issue of Fine Cooking with a wonderful combination of seasonal inspiration such as learning how to make your own dried morels with cookbook author Eugenia Bone and tips on perfecting classics like cheesecake.  Perhaps the most intriguing piece is the cook's guide to noodles, as someone who's always looking to put a spin on her finicky 4-year old's noodle bowl, the timing of this piece couldn't have been better. Learn how to prepare fresh artichokes and the proper way to clean those delectable soft shell crabs.  And if you're still not sure what to do with agave nectar be sure to check out the test kitchen section for a few fun suggestions. - written by Heather Jones

Recipes to try:

Rice Noodles with Shrimp and Cilantro - My daughter loves rice noodles and loves shrimp even more, this is a dish that everyone in the family will appreciate - quick, simple, and delicious.


Rice Noodles with Shrimp and Cilantro

(Fine Cooking, April/May, 2010)

This colorful variation on pad Thai skips the bean sprouts, eggs, and peanuts in favor of fresh red bell pepper and cilantro.
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Deep Fried Bacon and Eggs with Lemon and Egg Vinaigrette - I'm a real brunch kind of girl and nothing says brunch like a skillfully prepared eggs Benedict. However, Chef Scott Conant's modern interpretation may well have the original version beat.

Deep-Fried Bacon and Eggs with Lemon-Egg Vinaigrette

(Fine Cooking, April/May, 2010)

In this creative twist on eggs benedict, the eggs and bacon are poached together in plastic sacks (similar to the sous vide method of cooking), then rolled in English muffin crumbsand deep-fried. The vinaigrette is a spin on hollandaise, but it’s not emulsified into a smooth sauce. To save time, start preparing the English muffins before you begin cooking the bacon and eggs.
Ingredients:
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Sunset - recipe list

ImageIf you are like me and lean toward simple, light suppers that offer a bit of international intrigue, then you will love the cover article this month - 30 meals in 30 minutes. Recipes range from creamy leek, pea and chicken pasta, to Vietnamese steak noodle salad, to harissa lamb with lemon mint chickpea salad. It's really amazing that some of these can be accomplished in 30 minutes. Yet, the editor-in-chief says the recipes have been repeatedly tested and are do-able in that time frame. I will have to try several myself, mostly because they sound so tasty.  Wild mushrooms have been especially abundant on the west coast this spring. To welcome the season, Sunset invites you to sink your teeth into a delectable asparagus and morel quiche, or a baked ham with sticky Meyer lemon spice glaze. I'm off to the kitchen!  - written by Rita Held  

Recipes to try:

Vietnamese steak noodle salad from 30 meals in 30 minutes, offers an appealing flavor and texture combination with sliced grilled steak, slippery thin rice noodles, and tangy lime dressing tossed with a trio of herbs-dill, basil and mint.

Vietnamese Steak Noodle Salad

(Sunset, April, 2010)

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Asparagus and morel quiche with gruyere cheese baked in a whole-wheat crust, is best made a day ahead and reheated. This seems perfect as a brunch entree or even for supper actually.


Asparagus And Morel Quiche

(Sunset, April, 2010)

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EatingWell - recipe list

ImageEatingWell Makes My Day! Just when I'd run out of ideas for cooking broccoli raab, also called rapini, from my CSA box, I received the April EatingWell with four enticing recipes. The tender stalks, florets and leaves make a beautiful Broccoli Raab and Orzo Salad dressed with lemon, oregano, garlic and feta. Grilled Broccoli Raab is a different twist, served with rosemary vinaigrette. Fast, healthy, and economical are always on my menu plan and a pressure cooker fits that bill. Modern pressure cookers are time savers for long cooking foods, and aren't the scary-noisy contraptions of our grandmother's day. Pressure cooking at 250°F instead of standard 212°F, shortens cook time and energy consumption. Legumes and brown rice can be ready in just 15 minutes instead of nearly an hour. - written by Rosemary Mark

Recipes to try:

Multi Grain Pilaf, a blend of wheat berries, barley and rice is pressure cooked in 40 minutes. I made this recipe without presoaking the wheat berries and barley, which was just fine!

Multi-Grain Mushroom Pilaf

(EatingWell, March/April, 2010)

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Turkish Chickpea and Lamb Soup with a magical dollop of Pistachio Mint Pesto is made with lamb shanks and takes just 35 minutes in the pressure cooker. Be sure to plan time in advance for soaking the chickpeas.

Turkish Chickpea & Lamb Soup

(EatingWell, March/April, 2010)

This recipe was inspired by a hearty lamb and chickpea soup from Turkey. Finishing it with a dollop of pistachio-mint pesto adds another layer of flavor.
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Food & Wine - recipe list

ImageI can only imagine how beautiful the vineyards around the world are in early spring, but Food & Wine magazine knows and shares what several wine countries have to offer.  Closer to home, get to know last season's Top Chef winner, Michael Voltaggio, and see how he does simple home cooked meals. For those sick of lackluster 30 minute meals, how about trying new 60 minute meals that include a main course and two sides cooked almost simultaneously?  Or if the warmer weather is bringing out the hostess in you then be sure to check out the "10 Ultimate Wines for Dinner Parties", and finally find out how one of TV's Desperate Husbands makes wine in Washington State. - written by Heather Jones

Recipes to try:

Shaved Raw Asparagus with Parmesan Dressing - I can't wait for the local Asparagus to hit the markets and envy those in California that already have it! A dish like this will showcase fresh asparagus' flavors perfectly and will be the first new Asparagus recipe that I try this season.


Shaved Raw Asparagus With Parmesan Dressing

(Food & Wine, April, 2010)

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Veal Stew with Spring Greens - Always eager to try something new this dish seems to be an ideal way to usher in spring.


Veal Stew With Spring Greens

(Food & Wine, April, 2010)

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Bon Appetit - recipe list

ImageThis month Bon Appetit introduces a new column, Sunday Suppers. There’s also a leftover component to the column, making Monday dinner a no-brainer. Other columns and features that celebrate tradition include an elegant Passover feast, a Virginia Easter meal, and the great American cake. Like most things in life, what’s old is now new again, and for Bon Appetit that means layer cakes and a blow-out brunch with Bloody Marys, egg scramble, and homemade “pop tarts”. There are also some great dinner recipes and a homage to Spring’s big 3—asparagus, artichokes, and peas. - written by Sophia Markoulakis
 
Recipes to try:

Korean Rice Bowl with Steak, Asparagus, and Fried Egg is a spin off of bibimbap, Korea’s answer to a one-bowl meal.

Korean Rice Bowl With Steak, Asparagus, And Fried Egg

(Bon Appétit, April, 2010)

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Comments:

On April 24, 2010, 8:25 pm Lenora said:

Easy and great! Be sure to add kim chee


Rhubarb and Strawberry Breakfast Crostini uses sweetened and cooked down rhubarb that can also be used as a dessert topping.

Rhubarb And Strawberry Breakfast Crostini

(Bon Appétit, April, 2010)

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Food Network Magazine - recipe list

ImageThis month’s issue is all about the egg. And if you have chickens of your own or shop for pasture eggs you know that spring’s warm weather helps with productivity. There are enough great egg recipes that everyone should attempt a taste test, cooking with a favorite supermarket egg and a pasture egg (start saving your pennies now). Besides the egg recipes, there’s a simple Passover meal with roasted capon, quinoa, and carrots and a Greek Easter feast from the Food Network’s resident Greek, Michael Symon. A detailed sushi tutorial and a fun French toast spread round out this issue. - written by Sophia Markoulakis

Recipes to try:

Morgan’s Sweet-Tea Ribs with Lemony Potato Salad uses the black tea you have in your pantry to flavor these sticky-sweet baby backs.


Sweet-Tea Ribs With Lemony Potato Salad

(Food Network Magazine, April, 2010)

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Roasted Capon with Quinoa -Olive Stuffing can be prepared any time of year, not just for Passover, and makes a great special-occasion family meal, easily substituting chicken.


Roasted Capon With Quinoa-Olive Stuffing

(Food Network Magazine, April, 2010)

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