All Winter I've been dying to make a cocktail with blood oranges. Their vibrant flesh releases a brilliant colored juice that is tart and sunny. Yesterday when I realized that Spring is around the corner, I knew I had to make one as soon as possible! A traditional French 75 is a classic cocktail that's made with gin and Champagne. This variation, that serves a crowd, infuses the gin with muddled blood oranges. Although the mixture has to sit for several hours, it's worth the wait; this is one spirited beverage that's potent yet refreshing. To make the most of blood oranges while they are around, get the recipe.
Posts for February 19th 2010
With Fat Tuesday and the Vancouver Games in full force, it was all about spectatorship and celebration this week. PartySugar made muffulettas, while I settled in front of the tube with a Gold Medal cocktail and some Vancouver sweets known as Nanaimo bars. Party also became a crockpot convert once she tasted slow cooker comforts like beef chili and Cuban chicken. Did you hang around? Our quiz will help you find out.Take the Quiz
Easy Meat Lasagna
1 lb. ground beef
1 26-ounce jar spaghetti sauce
1 cup water
1 15-ounce container ricotta cheese
7 ounces of 2% milk shredded mozzarella cheese, divided
1/4 cup grated Parmesan cheese, divided
2 tablespoons chopped fresh parsley
6 lasagna noodles, uncooked
- Brown meat in large skillet; drain. Stir in spaghetti sauce and water. Mix ricotta, 1-1/2 cups mozzarella, 2 tablespoons Parmesan, egg and parsley.
- Spoon 1 cup meat sauce into slow cooker; top with layers of half each of the noodles, broken to fit; and cheese mixture. Cover with 2 cups meat sauce. Top with remaining noodles, broken to fit; cheese mixture and meat sauce. Cover with lid.
- Cook on low 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until melted.
From Woman's Day
6 medium peppers, preferably red and yellow
1 jar (26 oz) green and black olive pasta sauce
1 lb lean ground beef
2 small zucchini (12 oz), scrubbed and diced
1-1⁄2 cups chopped onions
2 tsp minced garlic
1⁄2 tsp ground cinnamon
1⁄2 tsp cumin
1⁄2 tsp salt
1⁄2 tsp pepper
1⁄3 cup raisins
1 Tbsp cider vinegar
1 Tbsp sugar
2 tsp olive oil
- Cut 1⁄4 off stem end of peppers; remove seeds. Stand peppers and tops in a microwave-safe baking dish. Add 1⁄2 cup water, cover with vented plastic wrap and microwave on high 5 minutes, or until peppers are crisp-tender. Stir 11⁄2 cups pasta sauce into water in dish.
- Meanwhile, sauté beef, zucchini and onions in a large nonstick skillet over medium-high heat, breaking up meat, 7 minutes, or until beef is no longer pink and vegetables are almost tender.
- Stir in garlic, cinnamon, cumin, salt and pepper; cook 1 minute until fragrant. Remove from heat; stir in raisins, vinegar, sugar and remaining sauce. Spoon into peppers; replace tops. Cover tightly and refrigerate up to 2 days.
- To bake: Heat oven to 400°F. Uncover baking dish; brush peppers with the oil. Bake uncovered 30 minutes, or until sauce bubbles and pepper tops are lightly charred.
Nutritional information per serving: 392 Calories; 23 g fat (23 g sat), 57 mg cholesterol; 28 g carbohydrates; 17 g protein; 6 g fiber; 960 mg sodium
In 2003, I attended a Super Bowl party where I had an amazing and different spinach artichoke dip. It was super creamy, rich, and flavorful, and I suspected that the spinach was fresh instead of frozen. It was the best spinach artichoke dip I've ever tasted. I ate far too much of it and asked the host for the recipe. He said he found it on Food Network.
However, there are 38 spinach artichoke dip recipes on Food Network, and I had no clue which one the host used. So I started to make spinach artichoke dips and hoped my tastebuds would lead me to the correct recipe.
It took me six years and 10 spinach artichokes dip recipes, but I finally found it. One bite of this chunky melted dip and I knew instantly: this is the dip I've been waiting for! Turns out it's an Emeril Lagasse recipe, and the secret ingredients are brie and bacon. It you want to kick your classic spinach artichoke dip up a notch, I highly recommend you make this variation.
Adapted from Martha Stewart's Cupcakes: 175 Inspired Ideas for Everyone's Favorite Treat by
Zesty Lemon Curd
Lemon curd will keep refrigerated for up to one week.
2 whole eggs plus 8 egg yolks, lightly beaten
1 cup (7 ounces) granulated sugar
2/3 cup freshly squeezed lemon juice (from about 6 lemons)
2 tablespoons unsalted butter, cut into small pieces, at room temperature
- Add the eggs, sugar, and lemon juice to a heavy-bottomed saucepan, whisk together to combine.
- Cook over medium-low heat, whisking constantly, until it has jelled up slightly and coats the back of a spoon.
- Take the pot off of the heat and add the butter cubes one at a time, whisking until they have melted completely.
- Strain through a fine-mesh strainer into whatever container you plan to store it in, and cover with plastic wrap, pressing it directly onto the surface of the curd so that it doesn't form a skin. Chill for at least 2 hours before serving.
Makes about 2 cups.
Bagel-fuls has gotten our users to break up with their boring breakfast routine and move on to more FUL-filling mornings!
Check out some of our favorite breakup stories and be sure to vote on your favorite!
These days, Food Network simply isn't enough to quell viewers' hunger for culinary programming. Last year, Scripps Networks Interactive announced its plans to replace lifestyle channel Fine Living with a new network, The Cooking Channel, debuting in the Fall of 2010. But today, the company revealed that The Cooking Channel will premiere earlier than expected, on Memorial Day, May 31. It has also altered its plans for programming. A release originally stated that the channel would hone in on instructional cooking shows, along with food information and history. But today, Scripps has adapted its programming to include more entertainment TV. Along with some overlap with the Food Network, it's also considering concepts such as a postgame show for The Next Food Network Star.
Programs for 2010 will include new titles such as Rachael Ray's Week in a Day, which focuses on cooking a week's meals all at once; Bobby Flay's Brunch; and Emeril's Fresh Food Fast. It's also bringing on lots of little-known talent from outside the US, like the UK's Ching-He Huang and Canada's Chuck Hughes.
Honestly, it sounds like more of the same — yet I love cooking shows so much that I'm sure I'll tune. What about you?