Posts for April 19th 2010

recipes

The Easiest Killer App Ever: Greek Salad Bites

I'm always looking for easy appetizers to throw together for an impromptu gathering.

I'm always looking for easy appetizers to throw together for an impromptu gathering. Inspired by PartySugar's scrumptious caprese skewers, I decided it was time to test out a Greek salad skewer. All it takes is a quick chop of ingredients and in about 20 minutes, I had a plate full of these delectable bites. The key is to make sure you have the right portion of each component — you don't want to overdo with the Feta or olives. A quick drizzle of olive oil and voilà, the easiest, freshest, and most flavorful killer app ever. It will surely impress your guests so keep reading for the simple recipe.

salads

Asparagus With Shiitakes, Shallots, and Peas

From Whole LivingAsparagus With Shiitakes, Shallots, and PeasIngredients2 teaspoons olive oil 5 shallots, halved and thinly sliced lengthwise 8 ounces shiitake mushrooms, stems removed Coarse salt Ground pepper 1 1/2 teaspoons grated lemon zest 1 1/2 teaspoons chopped fresh tarragon 2 medium thick asparagus bunches, tough ends removed, cut on diagonal into 2-inch lengths (2 pounds total) 1 cup frozen peas 2 teaspoon fresh lemon juice Directions In a large nonstick skillet with a lid, heat oil over medium.

From Whole Living

Asparagus With Shiitakes, Shallots, and Peas

Asparagus With Shiitakes, Shallots, and Peas Recipe

Ingredients

2 teaspoons olive oil
5 shallots, halved and thinly sliced lengthwise
8 ounces shiitake mushrooms, stems removed
Coarse salt
Ground pepper
1 1/2 teaspoons grated lemon zest
1 1/2 teaspoons chopped fresh tarragon
2 medium thick asparagus bunches, tough ends removed, cut on diagonal into 2-inch lengths (2 pounds total)
1 cup frozen peas
2 teaspoon fresh lemon juice

Directions

  1. In a large nonstick skillet with a lid, heat oil over medium. Add shallots and cook until they begin to color, about 3 minutes. Add mushrooms, season with salt and pepper, and cook, tossing occasionally, until mushrooms and shallots are tender, 3 to 5 minutes. Transfer to a bowl. Add lemon zest and tarragon; toss to combine.
  2. In the same skillet, bring 2 inches of water to a boil. Add asparagus, season with salt, cover, and cook until asparagus is bright green and tender, 3 to 4 minutes (timing will vary depending upon thickness of asparagus). Add peas to skillet, and then drain.
  3. Transfer to bowl with the shallots and mushrooms, add lemon juice, and toss to combine.

Serves 6.

sandwiches

Smoked Turkey, Blue Cheese, and Red Onion Sandwiches

From Bon AppétitSmoked Turkey, Blue Cheese, and Red Onion SandwichesIngredients1 1/2 tablespoons olive oil 2 8- to 10-ounce red onions, cut into 1/3-inch-thick rounds 3 1/2 tablespoons red wine vinegar 6 cups trimmed large arugula leaves (about 4 ounces), divided 3/4 cup mayonnaise 8 1/3-inch-thick slices seeded wheat bread (such as La Brea Bakery) or four ciabatta rolls, cut horizontally in half 12 ounces thinly sliced smoked turkey 3/4 cup coarsely crumbled blue cheese (such as Maytag; about 3 ounces) Directions Heat oil in large nonstick skillet over medium-high heat.

From Bon Appétit

Smoked Turkey, Blue Cheese, and Red Onion Sandwiches

Smoked Turkey, Blue Cheese, and Red Onion Sandwiches

Ingredients

1 1/2 tablespoons olive oil
2 8- to 10-ounce red onions, cut into 1/3-inch-thick rounds
3 1/2 tablespoons red wine vinegar
6 cups trimmed large arugula leaves (about 4 ounces), divided
3/4 cup mayonnaise
8 1/3-inch-thick slices seeded wheat bread (such as La Brea Bakery) or four ciabatta rolls, cut horizontally in half
12 ounces thinly sliced smoked turkey
3/4 cup coarsely crumbled blue cheese (such as Maytag; about 3 ounces)

Directions

  1. Heat oil in large nonstick skillet over medium-high heat. Add onions and sauté until soft and lightly browned, breaking up onion rings, about 8 minutes. Remove from heat; stir in vinegar and season to taste with salt and pepper.
  2. Chop enough arugula to measure 1 cup; place in medium bowl. Mix in mayonnaise. Season with salt and pepper. Spread about 11/2 tablespoons arugula mayonnaise over each cut side of bread. Divide turkey slices among 4 bread slices. Top with crumbled blue cheese, dividing equally. Top with red onions, then whole arugula leaves and bread.

Makes 4 sandwiches.

community

Spring Rolls

As it turns out, we're not the only ones who like to make our own Spring rolls.

As it turns out, we're not the only ones who like to make our own Spring rolls. So does member orangek8, who posted this authentic recipe in our Kitchen Goddess group in the YumSugar Community.

This weekend, the theme for our Cooking Club was Tour of Asia. I was in charge of Vietnam, so I made Vietnamese Spring Rolls. It was my first time, but I've always wanted to try my hand at it! I adapted a recipe that I found on allrecipes.com.

To get the traditional Vietnamese recipe, read more.

community

Spring Rolls

http://allrecipes.com/Recipe/Vietnamese-Fresh-Spring-Rolls/Detail.aspxSpring RollsIngredients2 ounces rice vermicelli 8 rice wrappers (8.5 inch diameter) 8 large cooked shrimp - peeled, deveined and cut in half 1 1/3 tablespoons chopped fresh Thai basil 3 tablespoons chopped fresh mint leaves 3 tablespoons chopped fresh cilantro 2 leaves lettuce, chopped 4 teaspoons fish sauce 1/4 cup water 2 tablespoons fresh lime juice 1 clove garlic, minced 2 tablespoons white sugar 1/2 teaspoon garlic chili sauce Directions Bring a medium saucepan of water to boil.

http://allrecipes.com/Recipe/Vietnamese-Fresh-Spring-Rolls/Detail.aspx

Spring Rolls

Spring Rolls Recipe

Ingredients

2 ounces rice vermicelli
8 rice wrappers (8.5 inch diameter)
8 large cooked shrimp - peeled, deveined and cut in half
1 1/3 tablespoons chopped fresh Thai basil
3 tablespoons chopped fresh mint leaves
3 tablespoons chopped fresh cilantro
2 leaves lettuce, chopped

4 teaspoons fish sauce
1/4 cup water
2 tablespoons fresh lime juice
1 clove garlic, minced
2 tablespoons white sugar
1/2 teaspoon garlic chili sauce

Directions

  1. Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
  2. Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
  3. In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
  4. In another small bowl, mix the hoisin sauce and peanuts.
  5. Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.

NOTES:

-For the rice vermicelli, I followed the package directions and soaked the noodles for 10 minutes in very hot water.
-For the hoisin sauce, I just mixed creamy peanut butter with hoisin sauce.

Cocktails

Happy Hour: Sunday Best

Following the recent deep cleaning of my refrigerator, I've been making a concerted effort to use up all the ingredients I have in my house before buying anything new.

Following the recent deep cleaning of my refrigerator, I've been making a concerted effort to use up all the ingredients I have in my house before buying anything new. Now, at least a couple times a week, before I decide what to make, I go hunting in my pantry and refrigerator to see which items I've already got.

Yesterday, I had a hankering for a fruity cocktail and got creative with the beverages under my roof. I used pineapple juice left over from Singapore slings, some Grey Goose, and a splash of an Italian aperitif. The result was ultra-refreshing, with a nice layer of citrusy bitterness courtesy of the Campari.
In honor of the beautiful San Francisco Sunday, I named it Sunday Best. For the easy recipe, keep reading.

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Poll

Do You Hunt Down Wines That You've Read About?

I love reading articles about wine almost as much as I love drinking the wine.

I love reading articles about wine almost as much as I love drinking the wine. The best wine writers transport their readers straight to the glass. Often, I'm so inspired that I'll be on the lookout for a particular wine, as I was when I read Jon Bonné's recent story about white wines for Spring. I happened to be shopping at Whole Foods and came across the Hope Estate Hunter Valley Verdelho, so I bought it. I didn't exactly detect "scents of chervil and thyme" as Jon Bonné did, but I certainly enjoyed the piquant wine, and would buy it again. Do you do the same thing?

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Tips

Simple Tip: Inform Neighbors About Your Party

The first time I hosted a big party in my very own apartment, I was 20 and lived in Spain.

The first time I hosted a big party in my very own apartment, I was 20 and lived in Spain. A lot more people than I expected showed up, and what with the noise and coming and going, many of the neighbors called the cops to complain. I learned my lesson the hard way and since then, I always let my neighbors know I'm hosting a party — before the event begins. When writing this sort of note include your apartment number and the start and end time of the party. You could also extend the invitation to your neighbors, chances are they won't come. Then, place the note in a visible area where they will see it. I promise that if you do this, your neighbors won't complain, just be sure to end the party at the time specified in the note.

Do you have a tip for dealing with neighbors when hosting a party? Share it with us below!