Posts for June 22nd 2009

Couscous with Spiced Zucchini
salads

Couscous with Spiced Zucchini

From Gourmet Couscous with Spiced Zucchini Information Category Salads, Grains Cuisine Mediterranean/Middle Eastern Ingredients1 cup reduced-sodium chicken or vegetable broth 1 teaspoon salt 3/4 cup plain couscous 2 tablespoons extra-virgin olive oil 1 medium onion, chopped 1 garlic clove, finely chopped 1 lb zucchini, cut into 1/2-inch cubes 3/4 teaspoon ground coriander 1/2 teaspoon chili powder 1/4 teaspoon ground cumin 1/4 teaspoon black pepper 1/4 cup chopped fresh mint 1 tablespoon fresh lemon juice Directions Bring broth with 1/4 teaspoon salt just to a boil in a small saucepan, then pour over couscous in a bowl and let stand, covered, 5 minutes.
by partysugar
Couscous with Spiced Zucchini

Couscous with Spiced Zucchini

Information

Category
Salads, Grains
Cuisine
Mediterranean/Middle Eastern
Couscous with Spiced Zucchini

Ingredients

1 cup reduced-sodium chicken or vegetable broth
1 teaspoon salt
3/4 cup plain couscous
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 garlic clove, finely chopped
1 lb zucchini, cut into 1/2-inch cubes
3/4 teaspoon ground coriander
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
1/4 cup chopped fresh mint
1 tablespoon fresh lemon juice

Directions

  1. Bring broth with 1/4 teaspoon salt just to a boil in a small saucepan, then pour over couscous in a bowl and let stand, covered, 5 minutes. Fluff with a fork and set aside until ready to use.
  2. Meanwhile, heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion with 1/4 teaspoon salt, stirring occasionally, until golden, about 6 minutes.
  3. Add garlic and sauté, stirring, until fragrant, about 1 minute. Add zucchini and remaining 1/2 teaspoon salt and sauté, stirring occasionally, until just tender, about 5 minutes.
  4. Reduce heat to moderately low, then stir in coriander, chili powder, cumin, and pepper and cook, stirring frequently, 2 minutes. Gently stir zucchini mixture into couscous and cool to warm or room temperature. Just before serving, stir in mint and lemon juice.

Serves 4-6.

Three-Bean Salad with Honey-Mustard Vinaigrette
salads

Three-Bean Salad with Honey-Mustard Vinaigrette

From Whole Living Three-Bean Salad with Honey-Mustard Vinaigrette Information Category Salads, Grains IngredientsJuice of 2 limes 1 1/2 tablespoons finely chopped fresh tarragon leaves 1 1/2 tablespoons finely chopped fresh chives 1 tablespoon honey 1 1/2 teaspoons Dijon mustard 1/4 teaspoon coarse salt 1/4 pound haricots verts or green beans, trimmed and cut into thirds 1 cup canned kidney beans, drained and rinsed 1 cup canned cannellini beans, drained and rinsed 1 ounce mache or watercress, trimmed, rinsed, and spun dry Freshly ground pepper Directions Make the vinaigrette: In a small bowl, whisk together lime juice, tarragon, chives, honey, mustard, and salt until combined.
by partysugar
Three-Bean Salad with Honey-Mustard Vinaigrette

Three-Bean Salad with Honey-Mustard Vinaigrette

Information

Category
Salads, Grains
Three-Bean Salad with Honey-Mustard Vinaigrette

Ingredients

Juice of 2 limes
1 1/2 tablespoons finely chopped fresh tarragon leaves
1 1/2 tablespoons finely chopped fresh chives
1 tablespoon honey
1 1/2 teaspoons Dijon mustard
1/4 teaspoon coarse salt
1/4 pound haricots verts or green beans, trimmed and cut into thirds
1 cup canned kidney beans, drained and rinsed
1 cup canned cannellini beans, drained and rinsed
1 ounce mache or watercress, trimmed, rinsed, and spun dry
Freshly ground pepper

Directions

  1. Make the vinaigrette: In a small bowl, whisk together lime juice, tarragon, chives, honey, mustard, and salt until combined. Set aside.
  2. Prepare an ice bath; set aside.
  3. Bring a medium saucepan of water to a boil. Add haricots verts or green beans; simmer until bright green but still crisp, about 2 minutes. Using a slotted spoon, transfer haricots verts to ice bath, and let cool completely. Drain in a colander, and pat dry with paper towels.
  4. Place in a large serving bowl. Add kidney beans and cannellini, and drizzle with vinaigrette. Toss to coat. Gently toss in the mache or watercress; season with pepper. Serve.

Serves 4.

Caponata Picnic Sandwiches
sandwiches

Caponata Picnic Sandwiches

From Giada De Laurentiis Caponata Picnic Sandwiches Information Category Main Dishes, Sandwiches Cuisine Mediterranean/Middle Eastern Ingredients1/4 cup olive oil 1 celery stalk, chopped 1 medium eggplant, cut into 1/2-inch pieces Salt 1 red bell pepper, cut into 1/2-inch pieces 1 medium onion, chopped 1(14 1/2-ounce) can diced tomatoes 3 tablespoons raisins 1/2 teaspoon dried oregano leaves Freshly ground black pepper 1/4 cup red wine vinegar 2 teaspoons sugar 1 tablespoon drained capers 1 loaf ciabatta bread, cut crosswise into 6 equal pieces 2 garlic cloves, peeled 6 slices (1/3-inch-thick) drained fresh water-packed mozzarella Directions Heat 1/4 cup of the oil in a heavy large skillet over medium heat.
by partysugar
Caponata Picnic Sandwiches

Caponata Picnic Sandwiches

Information

Category
Main Dishes, Sandwiches
Cuisine
Mediterranean/Middle Eastern
Caponata Picnic Sandwiches

Ingredients

1/4 cup olive oil
1 celery stalk, chopped
1 medium eggplant, cut into 1/2-inch pieces
Salt
1 red bell pepper, cut into 1/2-inch pieces
1 medium onion, chopped
1(14 1/2-ounce) can diced tomatoes
3 tablespoons raisins
1/2 teaspoon dried oregano leaves
Freshly ground black pepper
1/4 cup red wine vinegar
2 teaspoons sugar
1 tablespoon drained capers
1 loaf ciabatta bread, cut crosswise into 6 equal pieces
2 garlic cloves, peeled
6 slices (1/3-inch-thick) drained fresh water-packed mozzarella

Directions

  1. Heat 1/4 cup of the oil in a heavy large skillet over medium heat. Add the celery and saute until crisp-tender, about 2 minutes.
  2. Add the eggplant and saute until beginning to soften, about 2 minutes. Season with salt. Add the red pepper and cook until crisp-tender, about 5 minutes.
  3. Add the onion and saute until translucent, about 3 minutes. Add the diced tomatoes with their juices, raisins, and oregano. Season with salt and pepper, to taste. Simmer over medium-low heat until the flavors blend and the mixture thickens, stirring often, about 20 minutes.
  4. Add the vinegar, sugar, and capers. Season with salt and pepper, to taste.
  5. Cut the bread pieces horizontally in half. Grill the bread cut-side down on a grill pan over medium-high heat until golden, about 2 minutes. Rub the whole garlic cloves over the toasted side of the bread.
  6. Add a slice of mozzarella to bread bottom, spoon the caponata on top, cover with the other bread half.
  7. Wrap the sandwiches separately in plastic wrap or parchment paper. Chill until ready to serve, or keep at room temperature up to 1 hour.

Serves 6.

Spicy Tuna Poke With Guacamole
summer

Get Hooked on Tuna Poke

After enjoying my fair share of seafood in Oahu and at Sam's Chowder House, I had a craving for one of my favorites dishes, tuna poke, and I decided to experiment with it at home.
by

After enjoying my fair share of seafood in Oahu and at Sam's Chowder House, I had a craving for one of my favorites dishes, tuna poke, and I decided to experiment with it at home. The key is to buy high quality tuna — either sushi or sashimi grade. Luckily, I found sushi grade tuna (imported from the Honolulu Auction) at Berkeley Bowl, a local market where many Hawaiian restaurants purchase their daily catches.

It only takes a few minutes of chopping and a couple quick stirs to prepare this dish. For extra heat, I added two types of chiles to the tuna poke. However, the spiciness is balanced by the creamy and cooling guacamole. I served mine with store-bought tortilla chips, but it would also be wonderful with freshly fried wontons or plantain chips. If you have taken the bait and want to celebrate Summer with this simply scrumptious appetizer, keep reading!

Fashion Designer Peter Som Loves to Cook
News

Peter Som Cooks Up Sweet Designs in the Kitchen

What happens when a renowned fashion designer trades the runway for a kitchen?
by

What happens when a renowned fashion designer trades the runway for a kitchen? Just ask Peter Som, who recently ditched his stylish suits in favor of chef whites.

Som, who is known for effortlessly chic womenswear, attended a Saturday morning cooking class led by Adour Alain Ducasse pastry chef Sandro Micheli. There, the Manhattan-based designer told Women's Wear Daily about his home-baking hobby and affinity for cooking. "I watch Food Network like it's [the only thing on] TV," he said, adding, "I used to bring pies to the office. I can't eat them all myself."

The class was difficult for even the most advanced of home cooks: "Wow, he's intense," Som said of his teacher.

Within two hours, the 10 students had created madeleines, financiers, chouquettes, chocolate chip cookies, pâtés de fruit à la fraise, and absinthe-flavored marshmallows. I've long been an enthusiast of Som's designs, but had no idea that he joins the likes of Kate Winslet and Mandy Moore in his culinary affinities. Are you a fan of any other celebrities who cook?

Keep the Change — You’ve Earned It!
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Keep the Change — You’ve Earned It!

There’s just something more satisfying about buying that morning coffee from the cute barista at your coffee shop than brewing your own cup o’ joe — even if it has the potential to save you money, right?
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There’s just something more satisfying about buying that morning coffee from the cute barista at your coffee shop than brewing your own cup o’ joe — even if it has the potential to save you money, right? Guilt-free solution: Bank of America’s Keep the Change savings program — where every debit card purchase is rounded up to the nearest dollar and the difference is transferred from your checking to your savings account. So, when you buy that $2.50 coffee, the program rounds it up to $3 and automatically transfers $0.50 from your checking to your savings account. And if you’re new to Keep the Change, Bank of America will even match your round-ups for the first three months, up to $250! Learn even more about Bank of America’s match details when you enroll. So go ahead, enjoy that caramel mocha latte.
Source
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Chef Tim Love's Lunch at the Food & Wine Classic
LAMB

Chef Tim Love Loves His Animals

After falling in love with his Texas accent and cowboyish ways on the first episode of Top Chef Masters, I was more than happy to RSVP to a special luncheon hosted by chef Tim Love at the Food & Wine Classic in Aspen.
by partysugar

After falling in love with his Texas accent and cowboyish ways on the first episode of Top Chef Masters, I was more than happy to RSVP to a special luncheon hosted by chef Tim Love at the Food & Wine Classic in Aspen. Love spent the entire night before the lunch slow-roasting three whole animals — goat, lamb, and venison — over a mesquite wood grill. He applied a different technique and application to each one. Love filled the lamb with mirepoix and wrapped the venison in bacon. He made a trio of dishes that paired with Belgium beers. Marc Stroobandt, a master beer sommelier, was on hand to teach guests how to properly pour the brews — creating a nice heady foam is a must! Love's trio included a goat crepinette with braised lentils, lamb tacos with Texas salsas, and venison sliders with a aioli. To take a better look at the lunch, read more

Exclusive: Bobby Flay Talks About Cooking With President Barack Obama
News

Bobby Flay Dishes on Cooking With Obama

Much like last year, Bobby Flay was scheduled to cook at the Food & Wine Classic in Aspen last Friday.
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Much like last year, Bobby Flay was scheduled to cook at the Food & Wine Classic in Aspen last Friday. But at the eleventh hour, he got a call from the White House to take part in a Father's Day grilling session, so he hopped on a plane, cooked with the president, and was back in Aspen to give a demo the next morning, where he shared some of his thoughts on cooking with Obama. To see what they were, keep reading