When I lived in Spain, my Spanish friends were always asking me to make American foods. While I hosted a huge dinner entitled, "The Hamburger Party," when I had smaller gatherings, I always made Caesar salad. With its crisp romaine leaves, crunchy croutons, and creamy, tangy dressing, something about the classic salad is quintessentially American. Although it's found at practically every Italian-American restaurant and salad shop, I rarely order it and prefer to make it at home. A big plate of Caesar salad is an excellent Summer meal that's comforting and delicious. I've been using Martha Stewart's technique for so long that I no longer have to look at the recipe! To check it out, read more
Posts for June 26th 2009
Penne With Swordfish
1 pound penne pasta
1/4 cup extra-virgin olive oil
4 canned anchovy fillets
4 cloves garlic, grated or finely chopped
1/2 teaspoon crushed red pepper
3/4 to 1 pound swordfish steak, trimmed and chopped into small, bite-size pieces
1/2 cup dry white wine
One 28-ounce can tomatoes, preferably san marzano
3 tablespoons capers, drained
1/2 cup basil leaves, torn
1/3 cup chopped flat-leaf parsley (a generous handful)
Salt and black pepper
- Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.
- While the pasta is working, in a large skillet, heat the olive oil over medium heat. Add the anchovies and cook until melted, 2 minutes. Stir in the garlic and cook until fragrant, about 2 minutes; stir in the crushed red pepper.
- Increase the heat, add the fish and cook until opaque, 3 to 4 minutes. Add the wine; cook until reduced slightly, 2 minutes.
- Add the tomatoes and capers; cook, breaking up the tomatoes, until heated through; season with black pepper.
- Add the pasta, basil and parsley and toss.
From Food & Wine
2 pounds swordfish steaks, cut 1/2 inch thick
2 tablespoons fresh lemon juice
2 teaspoons table salt
2 teaspoons chopped fresh oregano or 1 teaspoon dried
1/4 cup extra-virgin olive oil
Freshly ground pepper
- Light a grill or preheat the broiler. In a small bowl, mix the lemon juice with the salt until the salt dissolves. Stir in the oregano. Slowly whisk in the olive oil and season generously with pepper.
- Grill the swordfish steaks over high heat (as close to the heat as possible), turning once, until cooked through, 6 to 7 minutes. Transfer the fish to a platter. Prick each fish steak in several places with a fork to allow the sauce to penetrate. Using a spoon, beat the sauce, then drizzle it over the fish. Serve at once.
Serves 4 to 6.
It was a whirlwind of a week here at YumSugar, as we spent last weekend soaking up the savory sights at the 2009 Food & Wine Classic in Aspen. There, we lunched on goat, lamb, and venison — all whole! — and ate our way through both the tasting tents and the Best New Chefs Dinner.
Were you around for the mouthwatering moments? Taking this week's quiz is the only way to find out.Take the Quiz
When public television chef Ming Tsai spoke at last year's Classic, I learned that he was wildly hilarious. Thus, at this year's festival, I couldn't wait to catch some more laughs. Ming shared tips for East-West cuisine while making blue cheese burgers and bacon potstickers, a ginger margarita, and a tempura shrimp cocktail. In addition to offering up lots of advice to home cooks, the Blue Ginger chef and owner also shared his thoughts on everything from eating at Alinea ("I thought it'd be gimmicky, but it was unbelievably sexy, delicious food") to his approach to dining out ("When I walk into a restaurant, I only want to see locals"). Get more of his cooking tips after the break
From Martha Stewart
2 cloves garlic
4 anchovy fillets
1 teaspoon salt
1 teaspoon freshly ground pepper
1 tablespoon freshly squeezed lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon Dijon mustard
1 large egg yolk
1/3 cup extra-virgin olive oil
2 heads (10 ounces each) romaine lettuce, outer leaves discarded, inner leaves washed and dried
1 cup freshly grated Parmesan or Romano cheese, or 2 1/2 ounces shaved with a vegetable peeler
- Place garlic, anchovy fillets, and salt in a large wooden salad bowl.* Using two dinner forks, mash garlic and anchovies into a paste.
- Using one fork, whisk in pepper, lemon juice, Worcestershire sauce, Dijon mustard, and egg yolk.
- Using the fork, whisk in the olive oil.
- Chop romaine leaves into 1- to 1 1/2-inch pieces. Add croutons, romaine, and cheese to the bowl, and toss well. If you wish, grate extra cheese over the top. Serve immediately. To make a version of this dressing that you can store, simply mince garlic and anchovies, and place with remaining ingredients in a jar. Screw the lid on the jar tightly, and shake to combine. Shake the jar before each use. Store, refrigerated, for up to 4 days.
Serves 4 to 6.
*If you don't have a wooden bowl you can do this on a cutting board or with a mortar and pestle.
I'm almost always the designated dining concierge when my friends and I go out to eat, and last night I was selecting a restaurant for a group of us to gather at this weekend. I was interested in two restaurants, but when I read that the noise level in one was incredibly high, I immediately chose the other establishment. I absolutely hate it when I can't have a normal conversation over dinner. Are you the same way about the level of noise in restaurants?