HEIRLOOM RECIPE32 COOK’S COUNTRY • APRIL/MAY 2019
RECIPE INDEX
Main dishes
Chicken and Leek Soup with Parmesan
Dumplings RC
Chicken in Adobo 12
Chicken Salad with Fresh Herbs 7
with Curry and Dried Apricots 7
with Grapes and Walnuts 7
Crispy Broiled Salmon with
Lemon-Butter Green Beans RC
Glazed Chicken Breasts with
Currant-Pistachio Couscous RC
Grilled Bone-In Leg of Lamb with
Charred-Scallion Sauce 19
Grilled Strip Steaks with Smashed
Cucumber Salad RC
Hamburger Steaks with Onion Gravy 10
Linguine with Broccoli, Tomatoes, and
Pecorino RC
Maple-Bacon Pork Burgers RC
One-Pan Peruvian Chicken with
Caulifl ower and Sweet Potatoes 27
Pan-Roasted Pork Tenderloin with Spring
Asparagus Salad RC
Penne with Pancetta and Asparagus 6
Shrimp Creole for Two 28
Sirloin Steak Tips with Charro Beans RC
Slow-Cooker Lentil and Chorizo Soup 29
Southern-Style Stewed Chicken
and Rice 13
Spiced Crunchy Pork Chops 8Side dishes
Greek Spinach and Chickpeas 21
Potato, Green Bean, and Tomato Salad 9
Roasted Caulifl ower Salad with Golden
Raisins and Almonds 20
with Apricots and Hazelnuts 20
with Cranberries and Pistachios 20
Rustic Mashed Potatoes 21
Loaded 21Breads
English Muffi ns 15
Philadelphia Tomato Pie 5Desserts
Bourbon Praline Cake
INSIDE BACK COVER
Strawberry Shortcake Trifl e 23
Thin and Crispy Chocolate Chip
Cookies 16Condiments
Easy Homemade Aioli 25
Easy Homemade Mayonnaise 24Accompaniments
Asparagus Pickles 32
Garlic and Herb Cream Cheese Spread 26
Cinnamon and Sugar 26
Honey and Rosemary 26
Olive and Scallion 26
Smoked Salmon and Chive 26FIND THE ROOSTER!
A tiny version of this rooster has been
hidden in a photo in the pages of this
issue. Write to us with its location and
we’ll enter you in a random drawing.
The fi rst correct entry drawn will win our
favorite inexpensive blender, and each of
the next fi ve will receive a free one-year
subscription to Cook’s Country. To en-
ter, visit CooksCountry.com/rooster by
May 31, 2019, or write to Rooster AM19,
Cook’s Country, 21 Drydock Avenue, Suite
210E, Boston, MA 02210. Include your
name and address. Patrick Frieslander
of Nokesville, Virginia, found the rooster
in the December/January 2019 issue on
page 7 and won our favorite loaf pan.WEB EXTRAS
Free for four months at
CooksCountry.com/may19Bourbon–Brown Sugar Cake Layers
Bourbon–Brown Sugar FrostingREAD US ON IPAD
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All issues are enhanced with full-color
slide shows that provide step-by-step
instructions for completing recipes, plus
expanded reviews and ratings. Go to
CooksCountry.com/iPad to download
our app through iTunes.ASPARAGUS PICKLES
Serves 6 to 8 (Makes 1 quart)
Trim the asparagus spears so they are
no taller than the jar you’re using.
Depending on the size of your jar,
you may have extra brine; the impor-
tant thing is to make sure that the
asparagus spears are fully submerged
in the brine.1 pound thick asparagus
6 sprigs fresh dill
1 bay leaf
1½ cups cider vinegar
1½ cups water
1⁄3 cup sugar
1⁄4 cup kosher salt
1⁄2 teaspoon black peppercorns
1⁄2 teaspoon yellow mustard seeds- Trim asparagus spears to fi t in
wide-mouth 1-quart glass jar with
tight-fi tting lid. Place spears upright
in jar. Add dill sprigs and bay leaf. - Combine vinegar, water, sugar,
salt, peppercorns, and mustard seeds
in small saucepan and bring to boil.
Pour brine into jar, making sure
spears are fully submerged. Let cool
completely, about 1 hour. - Affi x jar lid and refrigerate for at
least 3 hours before serving. (Pickles
can be refrigerated for up to 1 week.)
COMING NEXT ISSUE
We love every season at Cook’s Country,
but there’s something special about
summer. Don’t miss our June/July
2019 issue, which features Texas-style
Smoked Beef Ribs, a step-by-step
cooking class on perfect Mixed Berry
Scones, and a very opinionated tasting
of supermarket ketchups. We’ll also
share Five Easy Barbecue Sauces,
the simplest Buttermilk Biscuits, and
Cheese Enchiladas for Two. Join us.We’re looking for recipes that you treasure—the ones that have been handed down in your
family for a generation or more, that always come out for the holidays, and that have earned
a place at your table and in your heart through many years of meals. Send us the recipes that
spell home to you. Visit CooksCountry.com/recipe_submission (or write to Heirloom Recipes,
Cook’s Country, 21 Drydock Avenue, Suite 210E, Boston, MA 02210) and tell us a little about
the recipe. Include your name and address. If we print your recipe, you’ll receive a free one-year
subscription to Cook’s Country.
“These crunchy asparagus spears
are just as fun to eat alongside
barbecue as they are to use as a
swizzle stick in a bloody Mary
on Sunday morning. My mother
made several versions and would
adjust the herbs and spices based
on her intended use.”
—VEDA SCARPETTI,
San Mateo, Calif.