Posts for December 30th 2010
If you didn't find an easy cheesy appetizer that looked delicious, I have one more suggestion: pecorino fondata. This baked Italian cheese dish is incredibly uncomplicated to prepare; you simply toss cubed cheese with chopped hazelnuts and fresh thyme, then bake till it's melted and gooey. The most difficult thing about this fondue-like appetizer is finding the right kind of cheese. I recommend heading to a local cheese shop or more high-end grocer like Whole Foods. Ask the cheesemonger for a young soft pecorino with a good melting quality. Serve with crisp crostini or crunchy crackers and a glass of sparkling wine. Ready for the recipe?
- Toast to a glitzy New Year
- How to select a good bottle of sparkling wine
- Let it snow: romance in Winter
- Guess the top search term of 2010
- Countdown to midnight! New Year's Eve babysitter tips
- In her shoes: Eunice Park, professional Bloomingdale's shopper
- Need to work off that wine? Try a workout inspired by Cougar Town
- The results are in: the oddest zoo baby of 2010
2 slices of bacon
1 large ciabatta loaf, halved horizontally and cut crosswise into quarters
Salt and freshly ground black pepper
1 1/2 tablespoons extra-virgin olive oil
1 red onion, sliced 1/4-inch thick
8 large eggs
Several dashes of hot sauce
2 tablespoons unsalted butter
1 cup (4 ounces) grated aged cheddar cheese
- In a medium skillet over medium-high heat, cook the bacon until crisp, 3 to 5 minutes. Transfer the bacon to a paper-towel-lined plate. Reserve the pan fat.
- Preheat the broiler.
- Place the 8 pieces of bread cut side up on a baking sheet. Drizzle with bacon fat and season lightly.
- Heat the oil in a grill pan or skillet over high heat until hot, but not smoking. Grill or sear the onions with a pinch of salt and pepper until charred and tender, 5 to 7 minutes, turning once. Crumble in the bacon.
- In a large bowl, whisk together the eggs, salt and pepper, and the hot sauce until slightly frothy. Melt the butter in a nonstick or other skillet. Add the eggs and sprinkle with cheese. Once the eggs have begun to very lightly set, begin to stir them gently, using a heat-proof rubber spatula. Make sure to scrape all edges of the pan. Continue this process until the eggs are creamy and just cooked through, about 2 minutes. Remove from the heat and cover.
- Broil the bread until lightly toasted, about 1 minute (watch closely to see that it does not burn). Divide 4 slices of bread among 4 serving plates. Place some of the scrambled eggs on each slice. Spoon the onion-bacon mixture over the eggs. Top with the remaining slices of bread.
- Breakfast/Brunch, Eggs
- North American
1 cup chopped avocado (about 1 avocado)
3 or 4 anchovy fillets, mashed or 1-1/2 to 2 teaspoons anchovy paste
2 garlic cloves, minced
2 scallions, chopped
1/4 cup fresh basil, chopped
1 tablespoons chopped fresh parsley
1 tablespoon minced fresh tarragon leaves
1/4 cup Greek yogurt
1/4 cup white wine vinegar
1-1/2 tablespoons lemon juice
Extra-virgin olive oil (for making dressing)
- Combine the avocado, anchovies, garlic, scallions, basil, parsley, and tarragon in a food processor.
- Add the Greek yogurt, white wine vinegar, and lemon juice. Process until smooth. Serve with crudités as a dip or over steamed green vegetables.
- For dressing, add olive oil 1/4 cup at a time, processing constantly until the desired consistency is reached. Toss with salad greens.
Makes 1-1/2 cups.
- Condiments/Sauces, Dressings
- North American
We asked you which fast food chain was your go-to spot for food on the run, and it was a close race between two major players. But we have a champ! A round of applause for Subway, whose footlongs pushed the franchise past drive-through bigwigs like runner-up McDonald's.
Maybe it was the sandwich shop's breakfast menu you couldn't get enough of, or maybe you were burning with desire for its new spicy offerings. Whatever the case, FitSugar would be proud of your fresh-over-fried pick for top fast food chain of 2010! Don't forget to check out our other Best of 2010 winners.
Source: Flickr User Vincent Desjardins
While I've tasted lots of different varietals of wine, at a recent holiday party, several guests showed up with bottles of flavored sparkling wine. Think almond or raspberry flavored sparklers that are more dessert-wine-like than dry and aperitif-like. I enjoyed sipping the almond sparkler and look forward to tasting more flavored bubbly in the near future. Have you ever tried it?