Cooking with Paula Deen January/February 2023의 목차

EDITOR-IN-CHIEF Paula Deen EDITORIAL EDITORIAL DIRECTOR Nancy Meeks MANAGING EDITOR Morgan Crawford Scott PROJECT EDITOR Barbara McCarthy SENIOR COPY EDITOR Rhonda Lee Lother COPY EDITOR Meg Lundberg EDITORIAL ASSISTANT Shelby Duffy CREATIVE DIRECTOR/PHOTOGRAPHY Mac Jamieson SENIOR PHOTOGRAPHER John O’Hagan PHOTOGRAPHERS Jim Bathie, Kyle Carpenter, Stephanie Welbourne Steele CONTRIBUTING PHOTOGRAPHER Kelli Boyd SENIOR DIGITAL IMAGING SPECIALIST Delisa McDaniel DIGITAL IMAGING SPECIALIST Clark Densmore ADMINISTRATIVE SENIOR ART DIRECTOR Tracy Wood-Franklin SENIOR ART DIRECTOR Cailyn Haynes ART DIRECTOR Deana Callison SENIOR STYLIST Sidney Bragiel STYLISTS Maghan Armstrong, Courtni Bodiford, Lucy Finney, Maggie Hill, Mary Beth Jones, Donna Nichols HAIRSTYLIST & MAKEUP ARTIST Emily Warren Peterson EXECUTIVE ASSISTANT TO PAULA DEEN Eddie Zorawowicz TEST KITCHEN DIRECTOR Laura Crandall FOOD STYLISTS/RECIPE DEVELOPERS Katie Moon Dickerson, Kathleen Kanen, Leah Nicole Perez, Vanessa Rocchio, Amanda Stabile, Izzie…

SPICY CITRUS GRILLED SHRIMP Makes 4 servings ½ teaspoon orange zest½ cup fresh orange juice¼ cup olive oil2 tablespoons fresh lemon juice1 clove garlic, finely chopped1 teaspoon Creole seasoning*½ teaspoon crushed red pepper½ teaspoon chopped fresh thyme½ teaspoon sliced fresh chives1 pound fresh shrimp, peeled and deveined (tails left on)4 orange wedges, cut in half crosswise4 (12-inch) wooden skewers, soaked in warm water for 30 minutes½ teaspoon kosher saltGarnish: orange slices, sliced fresh chives, chopped fresh thyme 1. In a large bowl, combine orange zest and juice, oil, lemon juice, garlic, Creole seasoning, red pepper, thyme, and chives. Add shrimp, tossing to coat; cover and refrigerate for 1 hour. 2. Remove shrimp from bowl, discarding marinade. Thread 4 shrimp and 2 orange wedges on each skewer. Sprinkle with salt. 3.…

HAPPY NEW YEAR, FRIENDS! Does it feel like we are in 2023 yet? Fall flew by a little too quickly if you ask me, but I’m ready to usher in the new year with some yummy dishes. Even after all these years of cooking, I still love puttin’ together recipes for y’all, and boy, what a treat this issue is. Like many of y’all, at the first of the year, I try to mix some recipes into my weekly meal plan that are good for my loved ones and me. One way I’ve done this is by incorporating in-season produce into my diet, and winter citrus is a great place to start. Choose from Spicy Citrus Grilled Shrimp, Blood Orange and Roasted Beet Salad, and more starting on page 61.…

CHICKEN-FRIED HAMBURGER STEAK AND GRAVY Makes 6 servings 1 tablespoon dried Italian seasoning2 teaspoons garlic powder1½ teaspoons kosher salt, plus more to taste1 teaspoon ground black pepper1½ pounds lean ground beef2 tablespoons balsamic vinegar1½ cups all-purpose flour, divided¾ teaspoon baking powder2 cups whole buttermilk1½ teaspoons hot sauceVegetable oil, for frying2 cups whole milk, room temperatureGarnish: ground black pepper, chopped green onion 1. Preheat oven to 200°. Place a wire rack on a rimmed baking sheet; spray rack with cooking spray. 2. In a small bowl, whisk together Italian seasoning, garlic powder, salt, and pepper. 3. In a medium bowl, combine beef, vinegar, and 2 tablespoons seasoning mixture. Divide mixture into 6 portions; shape each portion into a ½-inch-thick patty. 4. In a shallow dish, whisk together 1¼ cups flour and…

∙ SUNDAY SUPPER ∙ MENU Bacon-Wrapped Squash- and Apple-Stuffed Pork Caramelized Onion and Sweet Potato Gratin Grilled Slaw with Cider Dressing Sheet Pan Chess Pie CARAMELIZED ONION AND SWEET POTATO GRATIN Makes 6 to 8 servings (photo on page 47) 2 teaspoons unsalted butter1 clove garlic, halved2 teaspoons vegetable oil2 cups chopped yellow onion2 teaspoons chopped fresh rosemary¾ teaspoon kosher salt, divided1 tablespoon water2¾ pounds medium sweet potatoes, peeled and thinly sliced¼ teaspoon ground black pepper⅓ cup chicken broth½ cup shredded fontina cheese⅓ cup panko (Japanese bread crumbs)¼ cup grated Parmesan cheeseGarnish: chopped fresh rosemary 1. Preheat oven to 350°. Rub the inside of a 2½-quart baking dish with butter and garlic. 2. In a 10-inch skillet, heat oil over medium heat. Add onion; cook until lightly browned, about 3…

THESE LIGHTENED-UP TAKES ON CLASSIC MAC AND CHEESE are every bit as satisfying as their indulgent counterparts. Whether you’re swapping veggies for pasta or simply adding more produce, there’s nothing not to love about these dishes. SPINACH AND TOMATO MAC AND CHEESE Makes 6 servings 3 tablespoons olive oil, divided1 pint grape or cherry tomatoes2 shallots, chopped3 cloves garlic, minced1 (6-ounce) package fresh baby spinach3 tablespoons unsalted light butter3 tablespoons all-purpose flour2½ cups 2% reduced-fat milk1½ teaspoons kosher salt¼ teaspoon crushed red pepper¼ teaspoon dried oregano4 ounces part-skim mozzarella cheese, cubed1 cup freshly grated Parmesan cheese8 ounces penne pasta, cooked according to package directions 1. In a medium Dutch oven, heat 2 tablespoons oil over high heat. Add tomatoes; cook, stirring frequently, until tomatoes begin to char, 5 to 6…

MEAT □ Catfish, 4 (5- to 6-ounce) fillets□ Chicken, 4 boneless skinless thighs□ Pork, 4 (1-inch-thick) bone-in center-cut loin rib chops□ Sausage, 1 pound ground Italian□ Shrimp, 1 pound large fresh□ Tasso ham, ⅓ pound PRODUCE □ Carrots, 1 bundle rainbow□ Garlic, 2 heads□ Ginger, 1 knob□ Green onion, 2 bunches□ Kale, 1 bunch curly□ Lemon, 1□ Mushrooms, 1 (5-ounce) container shiitake□ Onion, 1 medium and 1 large yellow; 1 container pearl□ Oregano, 1 bunch□ Parsley, 1 bunch□ Potatoes, 1 pound Yukon gold□ Shallot, 1□ Spinach, 1 (6-ounce) package baby□ Thyme, 1 bunch DAIRY AND REFRIGERATED □ Butter, 1 stick unsalted□ Eggs, 2 large□ Mozzarella, 1 (8-ounce) package shredded□ Pesto, 1 (7-ounce) container□ Ricotta, 1 (15-ounce) container whole-milk FROZEN □ Cauliflower, 1 (1-pound) package riced□ Peas and carrots, 1 (12-ounce)…

SWEET POTATO AND LENTIL SOUP Makes 8 servings 8 cups vegetable stock1 (15-ounce) can diced tomatoes1½ cups dried brown lentils1 cup chopped sweet onion½ cup chopped carrot½ cup chopped celery2 small sweet potatoes (1¼ pounds), peeled and cut into 1-inch cubes3 cloves garlic, minced1 tablespoon chopped fresh rosemary2 teaspoons kosher salt1 teaspoon dried thyme leaves1 teaspoon ground black pepper2 dried bay leaves3 cups chopped collard greens 1. In a 6-quart slow cooker, combine stock, tomatoes, lentils, onion, carrot, celery, sweet potatoes, garlic, rosemary, salt, thyme, pepper, and bay leaves. Cover and cook on low for 4 hours. 2. Stir greens into tomato mixture. Cook until wilted, about 30 minutes. BLACK-EYED PEA COCONUT CURRY Makes 8 to 10 servings (photo on page 35) 2 tablespoons unsalted butter1½ cups diced yellow onion2…

CHICKEN, MUSHROOM, AND WILD RICE STEW Makes about 3 quarts ¼ cup butter2 tablespoons olive oil2 cups chopped onion1 cup chopped celery1 tablespoon minced garlic2 (8-ounce) containers sliced fresh baby portobello mushrooms6 tablespoons all-purpose flour2 teaspoons garlic powder1 teaspoon salt1 teaspoon ground white pepper½ teaspoon ground black pepper2 quarts chicken broth4 cups chopped cooked chicken3 cups cooked wild rice1 cup heavy whipping cream2 tablespoons chopped fresh thyme2 tablespoons dry sherry 1. In a large Dutch oven, melt butter with oil over medium heat. Add onion and celery, and cook for 5 minutes. Add garlic, and cook for 2 minutes. Add mushrooms, and cook, stirring frequently, for 10 minutes. 2. Add flour, garlic powder, salt, white pepper, and black pepper to vegetable mixture; cook over medium heat, stirring constantly, for 2…

THE BEST THING ABOUT ENCHILADAS is they are customizable and can include any toppings, cheese, vegetables, or meat you have on hand. Whether it’s for breakfast or dinner, you’ll want to chow down on these delicious dishes no matter the time of day. SWEET POTATO-AND-BLACK BEAN ENCHILADAS Makes 4 servings 2 cups ½-inch-diced peeled sweet potato2 tablespoons olive oil1 cup crumbled queso fresco, divided½ cup cooked black beans1 (4.5-ounce) can green chiles1 teaspoon kosher salt1 teaspoon smoked paprika½ teaspoon ground cumin½ teaspoon ground coriander½ teaspoon ground black pepper1 (10-ounce) can red enchilada sauce, divided8 corn tortillas, warmedCreamy Lime Sauce (recipe follows)Fresh cilantro leaves, sliced jalapeño, thinly sliced red onion, to serve 1. Preheat oven to 400°. 2. In a large bowl, toss together sweet potato and oil. Place on a…

BACON, SUN-DRIED TOMATO, AND SPINACH QUICHE Makes 1 (10-inch) quiche Crust: 1½ cups all-purpose flour¼ cup grated Parmesan cheese½ teaspoon kosher salt½ teaspoon ground black pepper6 tablespoons cold unsalted butter, cubed1 large egg1½ tablespoons cold water Filling: 4 cups fresh spinach6 large eggs¾ cup half-and-half½ cup sliced drained oil-packed sun-dried tomatoes¼ cup chopped green onion1 teaspoon chopped fresh thyme½ teaspoon ground red pepper½ teaspoon ground black pepper1 pound bacon, cooked and crumbled1 (8-ounce) wheel Brie, cubed 1. For crust: In the work bowl of a food processor, pulse together flour, Parmesan, salt, and black pepper until combined. Add cold butter, and pulse until butter pieces are pea-size. 2. In a small bowl, whisk together egg and 1½ tablespoons cold water. With processor running, add egg mixture to flour mixture in…

BEVERAGES Spiced Chai 15 DESSERTS Chocolate-Glazed Clementine Loaf Cake 67 Chocolate Layer Cake with Peanut Butter Frosting 79 Salted Caramel and Chocolate Chunk Bread Pudding 46 Sheet Pan Chess Pie 52 Strawberry Croissant Bread Pudding 44 Toasted Coconut Tres Leches Bread Puddings 46 Winter Citrus Skillet Shortcake 66 FROSTINGS, GLAZES, AND SAUCES Browned Butter Glaze 13 Cheese Sauce 72 Creamy Lime Sauce 71 Peanut Butter Frosting 79 Vanilla Cream Sauce 46 MAIN DISHES Bacon, Sun-Dried Tomato, and Spinach Quiche 77 Bacon-Wrapped Squash- and Apple-Stuffed Pork 49 Breakfast Enchiladas 72 Cashew Chicken-Stuffed Peppers 59 Catfish with Filé Butter Sauce 24 Chicken and Cauliflower Fried Rice 20 Chicken and Rice with Black Beans 59 Chicken-Fried Hamburger Steak and Gravy 28 Creamy Chicken and Rice Casserole 59 Croque Madame Bread Pudding 43 Lemon-Artichoke…