Renowned Chef's Recipes for Modern Cooks
The Better Homes and Gardens New CookBook's been around 80 years - and its 15th edition went on sale recently. (Read an excerpt).
The revision includes hundreds of new recipes for home cooks, and plenty of new chapters designed to meet the needs of today's everyday cooks, including ones on breakfast and brunch, casseroles, and convenience cooking.
On "The Early Show" Friday, Better Homes and Garden Contributing Editor Scott Peacock, an iconic chef of Southern cuisines.
One of the book's additions is select "Make it Mine" recipes. The team at Better Homes and Gardens paid special attention to creating recipes that enable readers to add their personal touch. "Make It Mine" recipes found in every chapter offer inspiring variations on classics sluch as lasagna, burgers and chili. Home cooks need only choose one item from each ingredient box, and presto!: They've created a one-of-a-kind family specialty.
Scott began by demonstrating the "Make it Mine" recipe for lasagna. He made two completely different lasagnas using one simple recipe.
Then, Scott showed some recipes from the "Cook Once, Eat Twice" section -- recipes intended to make cooking more efficient. These twosomes make incredible meals one night with leftovers that can be transformed into different dishes the next night!
MENU
"Make It Mine" Lasagna
"Cook Once, Eat Twice" Pork
"Cook Once, Eat Twice" Vegetable Risotto
Pumpkin Chocolate Cheesecake Squares
RECIPES
Make-it-Mine Lasagna
With this easy-to-follow formula, you can go gourmet with goat cheese and pancetta or keep it classic with mozzarella and sausage-and there are plenty of options in between.
PREP: 45 MINUTES
COOK: 15 MINUTES
BAKE: 40 MINUTES
STAND: 10 MINUTES
OVEN: 375°F
MAKES: 8 SERVINGS
Basic ingredients:
Noodles
12 ounces Meat
1 cup chopped onion
2 cloves garlic, minced
Tomatoes
Seasoning
1 egg, lightly beaten
Dairy
1/4 cup grated Parmesan cheese
1 cup bottled roasted red sweet peppers, drained and cut into strips (optional)
8 ounces Cheese
Grated Parmesan cheese (optional)
NOODLES (pick one)
6 dried lasagna noodles
6 dried whole wheat lasagna noodles
MEAT (pick one)
12 ounces ground beef or pork sausage or ground uncooked Italian sausage or turkey
8 ounces Italian sausage plus 4 ounces chopped pancetta or bacon
TOMATOES (pick one)
1 14.5-ounce can diced tomatoes, undrained, plus one 8-ounce can tomato sauce and
1/4 cup tomato paste
2 cups purchased pasta sauce
SEASONING (pick one)
1 tablespoon dried Italian seasoning, crushed
2 tablespoons snipped fresh basil or 2 teaspoons dried basil, crushed
DAIRY (pick one)
1 15-ounce container regular or light ricotta cheese
2 cups cream-style cottage cheese, drained
1 cup bottled Alfredo pasta sauce
Cheese (pick one)
Shredded mozzarella, provolone, Monterey Jack, fontina, and/or Italian-blend cheese
Crumbled goat cheese
Sliced fresh mozzarella cheese
METHOD:
Cook Noodles according to package directions or until tender but still firm. Drain noodles; rinse with cold water. Drain well and
set aside.
Meanwhile, for sauce, in a large saucepan cook desired Meat, onion, and garlic until meat is brown, stirring to break up meat as it cooks. Drain off fat.
Stir Tomatoes and Seasoning into meat mixture. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes, stirring occasionally.
Preheat oven to 375°F. For cheese filling, combine egg, Dairy, and 1/4 cup Parmesan cheese;
set aside.
Spread about 1/2 cup of the meat sauce over the bottom of a 2-quart rectangular baking dish. Layer half of the Noodles in the bottom of the dish, trimming or overlapping as necessary to fit. Spread with half of the cheese filling. Top with half of the remaining meat sauce, half of the roasted sweet peppers (if desired), and half of the Cheese. Repeat layers. If desired, sprinkle additional Parmesan cheese over top.
Place baking dish on a baking sheet. Bake, uncovered, for 40 to 45 minutes or until heated through. Let stand for 10 minutes before serving.
For recipes for Scott's "Cook Once, Eat Twice" picks, and his Pumpkin Chocolate Cheesecake Squares recipe, go to Page 2.
Cook Once, Eat Twice Pork
Serve a lusciously sauced, crumb-topped roast for a leisurely weekend dinner. tuck the leftovers into a stylish sandwich for a quick weeknight supper.
TONIGHT: GARLIC AND THYME ROASTED PORK
PREP: 25 MINUTES ROAST: 35 MINUTES
stand: 10 MINUTES OVEN: 425°F
MAKES: 4 SERVINGs + Reserves
INGREDIENTS:
2 1-pound pork tenderloins
1/2 cup panko (Japanese-style bread crumbs)
1/4 cup bottled roasted garlic
3 tablespoons snipped fresh thyme
1 pound tiny new potatoes, quartered
4 medium carrots, quartered
2 fennel bulbs, trimmed and cut into wedges
3 tablespoons olive oil
1/2 cup apple juice
METHOD:
Preheat oven to 425°F. Place tenderloins on rack in roasting pan. Combine crumbs, garlic, and 2 tablespoons of the thyme. Spread over tenderloins. Sprinkle with kosher salt and black pepper.
Combine potatoes, carrots, fennel, oil, the remaining 1 tablespoon thyme, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper. Arrange vegetable mixture in a single layer around meat.
Roast, uncovered, for 35 to 40 minutes or until thermometer registers 155°F. Remove meat from pan. Cover; let stand for 10 minutes. Temperature of the meat after standing should be 160°F.
Use a slotted spoon to remove vegetables from the pan. Stir apple juice into pan. Cook and stir over medium heat, scraping up any of the browned bits. Return vegetables to pan; toss to mix.
Serve one tenderloin with vegetable mixture. Cover and chill remaining tenderloin for Roast Pork, Fig, and Goat Cheese Sandwiches.
Tomorrow: ROAST PORK, FIG, AND GOAT CHEESE SANDWICHES
START TO FINISH: 10 MINUTES
MAKES: 4 SANDWICHES
INGREDIENTS:
8 1/2-inch slices crusty bread (lightly toasted, if desired)
2 tablespoons butter or margarine, softened
2 teaspoons spicy Dijon-style mustard
Reserved roasted pork from Garlic and Thyme Roasted Pork, sliced
1/2 cup fig, apricot, plum, or tomato preserves
2 ounces goat cheese (chèvre)
Baby spinach, arugula, or watercress
METHOD:
Spread the bread slices with butter. Spread four of the bread slices with mustard. Top with sliced pork, preserves, goat cheese, and spinach. Top with the remaining bread slices. Cut each sandwich in half.
Goat Cheese Options
You can use a spreadable soft goat cheese for these fruity sandwiches. or slice or crumble a semisoft (semi-ripened) goat cheese.
Cook Once, Eat Twice Vegetable Risotto
Tonight's gratifying bowl of risotto becomes another night's hearty crumb-coated cakes with a sprightly sauce to really freshen things up.
TONIGHT: VEGETABLE RISOTTO
PREP: 30 MINUTES COOK: 30 MINUTES
MAKES: 4 MAIN-DISH OR 8 SIDE-DISH SERVINGS
INGREDIENTS:
7 cups chicken broth
2 cups arborio rice or long grain rice
1 teaspoon paprika
2 1/2 cups peeled and cubed butternut squash
2 small turnips, peeled and chopped
1 1/2 cups chopped red sweet peppers (2)
1 cup coarsely chopped carrots (2 medium)
2 cups fresh cremini mushrooms, quartered
1 1/4 cups chopped zucchini (1 medium)
1/2 cup sliced green onions (4)
2 tablespoons olive oil
Fresh thyme leaves
METHOD:
In a saucepan bring broth to boiling; reduce heat. Cover; keep warm. In a 4-quart pot combine rice, 1 cup water, and paprika; bring to boiling. Reduce heat; simmer and stir until most liquid is absorbed. Add squash, turnips, peppers, carrots, and 1 cup of the broth; bring to boiling. Reduce heat; simmer and stir until most liquid is absorbed. Add 5 cups of the broth, 1 cup at a time, stirring until liquid is absorbed (about 20 minutes).
Add mushrooms, zucchini, green onions, and remaining 1 cup broth. Cook and stir about
10 minutes or until liquid absorbs, vegetables are tender, and rice is tender yet slightly firm in center.
Remove from heat; stir in olive oil. Top with thyme. Serve half of the risotto. Reserve remaining half for Veggie Risotto Cakes in an airtight container in the refrigerator for up to 3 days.
TOMORROW: VEGGIE RISOTTO CAKES
PREP: 30 MINUTES COOK: 16 MINUTES
OVEN: 300°F
1/2 recipe Vegetable Risotto
1/2 cup grated Parmesan cheese
2 tablespoons snipped fresh Italian parsley
1 cup all-purpose flour
2 eggs, lightly beaten
1 cup fine dry bread crumbs
6 tablespoons olive oil
1 recipe Horseradish Sour Cream
Preheat oven to 300°F. In a large bowl stir together the Vegetable Risotto, Parmesan cheese, and parsley. Form mixture into 12 to fourteen 3/4-inch-thick patties.
Place flour, eggs, and bread crumbs in three separate shallow dishes. Coat one patty with flour, tapping off excess. Coat in the eggs, letting excess drip off, then dip in the bread crumbs to coat. Repeat with remaining patties.
In a large skillet heat 3 tablespoons of the olive oil over medium heat. Add six to seven risotto patties in a single layer. Fry about 4 minutes or until golden on one side. Turn; fry about 4 minutes more or until second side is golden. Drain on paper towels. Repeat with remaining patties and oil. Keep risotto cakes warm in oven. Serve with Horseradish Sour Cream. Top with additional snipped parsley.
HORSERADISH SOUR CREAM: Stir together
one 8-ounce carton dairy sour cream, 2 tablespoons prepared horseradish, and 2 teaspoons Dijon-style mustard.
PUMPKIN CHOCOLATE CHEESECAKE SQUARES
PREP: 25 MINUTES BAKE: 55 MINUTES
COOL: 90 minutes CHILL: 3 to 24 HOURS
OVEN: 325°F MAKES: 24 TO 36 SQUARES
INGREDIENTS:
1 recipe Graham Cracker Crust
2 8-ounce packages cream cheese, softened
13/4 cups sugar
3 eggs
1 cup canned pumpkin
1/2 teaspoon pumpkin pie spice
1/2 teaspoon vanilla
1/4 teaspoon salt
6 ounces semisweet chocolate, chopped, or 1 cup semisweet chocolate pieces
2 tablespoons butter
11/4 cups dairy sour cream
1/4 cup sugar
Grated fresh nutmeg or grated semisweet chocolate
METHOD:
Preheat oven to 325°F. Prepare Graham Cracker Crust; set aside. In a large mixing bowl beat cream cheese and 13/4 cups sugar with an electric mixer on medium speed until smooth. Add eggs, one at a time, beating on low speed after each addition just until combined. Beat in pumpkin, pumpkin pie spice, vanilla, and salt on low speed just until combined. Pour 11/4 cups of the pumpkin mixture into a medium bowl. Set both bowls aside.
In a small heavy saucepan heat chocolate and butter over low heat until melted, stirring frequently. Whisk the melted chocolate mixture into the 11/4 cups pumpkin mixture. Carefully spread the chocolate mixture evenly over Graham Cracker Crust.
Bake for 15 minutes. Remove from oven. Carefully pour remaining pumpkin mixture over baked chocolate layer, spreading evenly. Bake for 40 to 45 minutes more or until puffed and center is set. Cool in pan on a wire rack for 30 minutes.
Meanwhile, stir together sour cream and the 1/4 cup sugar. Gently spread the sour cream mixture over top of cheesecake. Cool completely. Cover and chill for 3 to 24 hours before cutting. Sprinkle with nutmeg just before serving. Cut into desired-size squares.
GRAHAM CRACKER CRUST: Lightly grease a 13x9x2-inch baking pan. In a medium bowl combine 11/4 cups graham cracker crumbs and 1/4 cup sugar. Add 1 1/4 cup melted butter; mix well. Press crumb mixture evenly over bottom of prepared pan.