The perfect addition to your new copper pan!
You’ve seen this new copper technology cookware everywhere: it’s revolutionizing home cooking, due to its superior heat conduction and durable, super-nonstick ceramic finish. With Copper Magic! you’ll learn how to use this amazing new cookware to its full potential, with more than 100 recipes for breakfasts, dinners, and even desserts.
Find out how easy cleanup can be, even with recipes like:
Gooey Mac ’n Cheese
Sausage and Egg Bake
Buttermilk Fried Chicken
Asian-Style Sloppy Joes
Deep-Fried Raspberry Cheesecake Balls
Dishes and desserts that would make a terrible, sticky mess in a typical pan will slide right out of a copper pan, making it simple to clean up with just a swipe of paper towel! From Meaty Lasagna to Potatoes Au Gratin to Toffee Brownies, author Ella Sanders gives you expert chefs and novices alike all they will need to make the most of your copper cookware.
|Publisher:||St. Martin's Press|
|Product dimensions:||7.40(w) x 9.00(h) x 0.60(d)|
About the Author
ELLA SANDERS is a comfort food enthusiast who loves spending time at the table with friends and family. She shares her enthusiasm for cooking with anyone who's interested and specializes in making traditional meals with unexpected flavor and flair. Ella lives with her husband and two boys in Portland, Maine.
Read an Excerpt
Appetizers and Snacks
Spinach and Artichoke Dip
SPINACH AND ARTICHOKE DIP is a party-planning must-have. It's one of those snacks that your guests will come back to again and again, so you should make it count! Serve the dip hot from the oven with an assortment of raw veggies and pita chips.
2 (14-ounce) cans artichoke hearts, drained and finely chopped
Crunchy Potato Skins
NOTHING MAKES A GAME DAY or a backyard barbecue quite like Crunchy Potato Skins. This tasty treat is perfect for any time of year, and requires little to no fuss. If you're in a time crunch, feel free to heat the potatoes in the microwave for a minute before putting them in the oven. Use Greek yogurt instead of sour cream to get that tangy topping flavor without all the fat.
4 large baking potatoes
1 Preheat oven to 375°F. Wash potatoes and place, uncovered, in copper pan. Heat in oven until potatoes are soft all the way through when pierced with a fork, 45–60 minutes. Increase oven temperature to 475°F.
2 Cut potatoes in half lengthwise; scoop out most of the pulp and save for another use, leaving a ¼-inch-thick potato shell.
3 Brush potato shells with oil on all sides and place in single layer in greased, uncovered copper pan, skin-side up. Bake for about 10 minutes. Turn over and sprinkle with garlic powder, paprika, salt, pepper, bacon, and cheese.
4 Bake until cheese is melted, about 5 minutes longer. Top with Greek yogurt, if using, and scallions before serving.
Honey-Chili Chicken Wings
CRUNCHY AND FLAKY FRIED CHICKEN WINGS are not always easy to master, especially when you're loading them up with your favorite sauce. You can get all the crunch by frying them first and tossing them in the sauce right before serving. This recipe has the perfect kick of heat with some sweetness to round it out. It's preferable to use a frying basket while cooking these up, but you can go without — just use caution when removing the wings from the piping-hot oil.
3 tablespoons canola oil, divided, plus additional for frying
1 Heat copper pan over medium-high heat. Add 1 tablespoon oil and swirl to coat pan. When oil is hot, add onions and garlic and sauté, stirring, for 1 minute. Add jalapeños and bell peppers, season with salt and pepper, and sauté until soft, 4–5 minutes. Add vinegar, stir, and cook until liquid is reduced by half, 2–3 minutes. Transfer mixture to blender and purée, drizzling in agave syrup or honey and remaining 2 tablespoons oil. Season with salt and pepper, and continue to purée until mixture is very smooth. Set aside.
2 Fill clean pan 1/3 of the way with oil and add fryer basket if available. Heat on high until oil reaches 375–400°F.
3 Pat wings dry and season with salt and pepper. Working in batches, if necessary, add wings to pan and fry until crisp and golden brown, 10–15 minutes. Drain wings on paper towels, then transfer them to a large serving bowl. Season with salt and pepper to taste. When all wings are cooked, toss with sauce, reserving some sauce for dipping, if desired.
4 Garnish with scallions and sesame seeds, if desired. Serve with reserved chili sauce.
Pesto-Chicken Spring Rolls
THERE'S NO END TO THE CREATIVITY you can apply to homemade spring rolls. In this recipe, these crunchy-fried appetizers have a tasty kick of garlicky pesto. Make this a fun family activity by rolling the egg roll wrappers as a group. It's OK if they're not shaped perfectly — they'll still taste great!
1 pound ground chicken breast, cooked
1 Fill a bowl with ice and fill another bowl with the chicken on top of the ice. Add spinach, carrots, and three-quarters of pesto. Mix together. Season with salt and pepper. (If desired, check seasoning by microwaving or sautéing a small portion of the filling.)
2 Lay out egg roll wrappers. Place chicken mixture at one end, then fold wrapper over filling. Continue rolling the wrapper tightly, tucking in the ends as you go, until you've created a roll shape. Let rest seam-side down. Repeat with remaining wrappers.
3 Fill 1/3 of the copper pan with oil and heat on medium-high until oil reaches 350°F. Add egg rolls a few at a time. Place the fryer basket on top of the egg rolls to help keep them immersed in the liquid. Fry until golden brown, 5–7 minutes. Drain on paper towels. Serve with remaining pesto sauce.
Garlic-Cheddar Pick-Apart Bread
ONCE YOU MAKE GARLIC-CHEDDAR PICK-APART BREAD, you'll never go back. The flaky French bread topped with ooey, gooey cheese is easy to make and fun to eat. Cutting a crisscross pattern into the loaf of bread forms finger-friendly cubes that your kids or guests will happily devour. If toppings of garlic and cheese aren't enough, feel free to add other savory additions like crunchy bacon pieces.
1 large loaf French bread
1 Preheat oven to 350°F. Make 5–7 diagonal slices in the loaf without completely cutting through bottom crust. Then make 5–7 slices in opposite direction, making a checkerboard pattern of bread cubes about 1-inch across.
2 Place bread in copper pan. Sprinkle garlic powder and scallions evenly into slits, then follow with cheeses and parsley. Pour melted butter over top.
3 Cover and bake for 20 minutes. Then uncover and bake for another 10 minutes, until cheese is melted and top of loaf is crispy. Serve while hot.
Crunchy Veggie Tempura
YOU CAN FIND VEGETABLE TEMPURA at many Japanese restaurants, but why not make it at home? This Crunchy Veggie Tempura recipe is easy to make because you're not restricted to certain ingredients. Using whatever fresh vegetables you have on hand, you'll have a tasty, crunchy, battered and fried delight ready to go in minutes.
11/3 cups cold club soda
1 In large bowl, whisk club soda into rice flour until a pancake-batter consistency is reached. Fold in spices.
2 Fill copper pan 1/3 of the way with oil, add fryer basket if available, and heat on medium-high until oil reaches 350°F.
3 Working in batches, dip the vegetables in the batter and immediately place in oil. Fry vegetables until batter starts to turn golden, 1–3 minutes. Drain on paper towels before serving. Season with salt to taste.
Homemade Potato Chips
THERE'S NOTHING MORE DISAPPOINTING than opening a bag of potato chips only to be greeted with more air than salty snack. Have all the crunchy, crispy, salty potato chips you like when you make them at home! Soak the potato slices before you cook them to remove the extra starch, which will help them fry to the perfect crisp.
4 medium Russet potatoes, peeled and sliced paper-thin Water Peanut or canola oil, for frying
1 Place potato slices into large bowl of cold water as you slice. Drain, rinse, then refill the bowl with water, and add salt. Let potatoes soak in salty water for at least 30 minutes. Drain, then rinse and drain again. Dry thoroughly with paper towels to prevent splashing.
2 Fill copper pan 1/3 of the way full with oil, add fryer basket if available, and heat on high until oil reaches 365°F.
3 Working in batches if necessary so as to not overfill pan, add potato slices one by one. Fry until they just begin to turn golden, 3–5 minutes. Remove and drain on paper towels. Season with additional salt and paprika.
Sriracha Burger Bites
ENJOY JUICY, FLAVORFUL BURGERS in just a few bites! Alone, burger sliders are the perfect appetizer, and together they're a fun, tasty meal. These Sriracha Burger Bites have a kick of heat for spice lovers, and they can be made even better with garlic rolls instead of buns, or your favorite toppings.
1 onion minced
1 Heat oil in copper pan, cook onions, garlic, and meat with the Sriracha or chili powder. Season with salt and pepper to taste and cook through, set aside.
2 Stir together the softened butter and garlic and season with salt and pepper.
3 Preheat the oven to 450°F. Open the package of the slider buns and while keeping them together separate the bottom and top pieces from each other. Lay the bottom buns in one layer in the pan. Spread half of the garlic butter on the bottom half of the buns. Cover the bottom layer of buns with the meat then top with the shredded cheese. Place the top layer of buns over and spread the other half of the butter on the top layer of the buns. Place the pan in the oven until the buns are golden brown and the cheese has melted. Serve with onion slices, tomato slices, and pickles, if desired.
Goat Cheese & Bacon Dates
A LITTLE BIT OF SWEETNESS, a little bit of cheesiness, and a whole lot of bacon make these bite-sized treats oh-so-good. The rich flavor combination and petite size make these the perfect finger food for parties. Use thinly sliced bacon to ensure that it'll crisp up just right. If you want to switch things up a bit, you can use blue cheese instead of goat cheese.
1 Preheat oven to 350°F. Slice dates open on one side and remove pit. Stuff approximately 1 teaspoon goat cheese into the cavity of each date and press sides together to close. Cut bacon slices in half and wrap each date with a slice of bacon. Secure with a toothpick.
2 Place dates in single layer in copper pan and sprinkle with coriander. Bake until bacon is browned, 8–10 minutes, then turn and continue to bake, until all sides are browned, 10–12 minutes more.
3 Drain on paper towels and let cool for several minutes before serving.
Must-Have BBQ Meatballs
YOU JUST UPPED YOUR APPETIZER GAME. These tangy, garlicky meatballs are the perfect addition to any backyard party or pot-luck. Rolling them into smaller, bite-sized balls will make them easier to pop in your mouth and satisfy that hunger.
1 In copper pan, combine all ingredients and bring to a boil over medium-high heat.
2 Reduce heat to low and simmer, uncovered, stirring approximately every 15 minutes, until thickened and reduced to approximately 2 cups, about 1 hour. Transfer sauce to a separate container and set aside.
1 Preheat oven to 350°F. Loosely mix together all ingredients. Shape into balls approximately ¾ inch to 1 inch in diameter and place in single layer in clean copper pan.
2 Pour 1½ cups barbecue sauce over meatballs and bake, covered, for 30 minutes. Top with remaining sauce and bake uncovered until cooked through, 10–15 minutes more.
MAKE THE MOST OF FRESH VEGETABLES with a Garden-Fresh Frittata! Great for Saturday morning breakfast with family, or to make at the beginning of the week for your daily breakfast, this frittata incorporates delicious, healthy vegetables with cheesy, protein-filled egg goodness. If you don't have all of these veggies on hand, feel free to swap them out for whatever you have in the fridge.
1 teaspoon olive oil
1 Preheat oven to 375°F. In a saucepan, sauté the summer squash, zucchini, mushrooms and red pepper in olive oil. Add garlic powder and season with salt and pepper. Cook until barely soft.
2 Combine eggs and milk in a bowl and whisk until frothy. Season lightly with salt and pepper.
3 Pour egg mixture into a preheated copper pan and cook on medium to high heat until it sets, stirring as necessary. Place in the oven for 10 minutes until the top has set and the eggs are no longer liquid.
4 Remove from oven and sprinkle with cheese and all of the vegetable mixture, plus cherry tomatoes. Return to oven and cook for another 10 to 12 minutes. Garnish with green onion and serve from the copper pan.
Classic Chocolate Chip Pancakes
PANCAKES ARE A WEEKEND STAPLE, but sometimes they can be a hassle when you don't have the right cooking surface. The square copper pan removes all of this frustration, giving you enough space to cook multiple pancakes at once! Sprinkle in chocolate chips or your go-to pancake ingredient, such as bananas, blueberries, or cinnamon.
1 cup all-purpose flour
1 In medium bowl, combine flour, sugar, baking powder, and salt.
2 In separate medium bowl, add egg, milk, and oil and whisk to combine well.
3 Make an indentation in the middle of flour mixture, then pour in egg mixture and mix until incorporated and lumps just start to disappear. Fold in chocolate chips.
4 Heat a lightly greased copper pan over medium heat. Pour about ¼ cup batter per pancake into pan, making 3–4 pancakes each batch. Flip when bubbles in batter start to pop, about 2 minutes. Cook on other side until both sides are golden brown, about 2 minutes more. Serve with butter and maple syrup, if desired.
Raspberry Jam Breakfast Croissants
THE MOST SCRUMPTIOUS FOODS don't have to be hard work. With a package of crescent rolls, you can have delicious, buttery and sweet Raspberry Jam Breakfast Croissants that smell and taste like they came from your local bakery. If raspberry isn't your jam, feel free to swap for other fruit, jam, or jelly of your choosing.
1 (8-ounce) package refrigerated crescent dinner rolls
1 Preheat oven to 375°F. Separate dough into 8 triangles. Spread each triangle with jam, then roll up loosely into crescent roll shape, starting at the shortest side of the triangle and rolling to the opposite point.
2 Place croissants in ungreased copper pan. Brush with melted butter. Sprinkle with sesame seeds, if desired. Bake, uncovered, until golden, 11–13 minutes.
Excerpted from "Copper Magic!"
Copyright © 2017 St. Martin's Press.
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