I've never met a sangria I didn't like, and this blushing variation with Rosé and raspberries is absolutely delightful. It's the ideal sort of drink to enjoy with salty nibbles while watching a late Summer sunset. Some tips: Be sure to make in advance, as this will give the ingredients time to meld. Don't skip the creme de cassis; it really develops the flavor of the berries and Rosé. Ask your local wine shop owner for the driest Rosé, otherwise the sangria will end up too sweet. You'll love sipping this pretty pink concoction, so get the recipe after the jump.
Posts for September 10th 2010
From Everyday Food
Grilled Fish Sandwiches With Cabbage Slaw
4 cups shredded green cabbage (from head cabbage)
Coarse salt and ground pepper
1 celery stalk, thinly sliced
1/2 small red onion, thinly sliced
3 tablespoons mayonnaise
1 tablespoon red-wine vinegar
1/4 teaspoon caraway seed
Vegetable oil, for grilling
4 striped bass fillets (or other firm-fleshed fish, such as tuna, tilapia, or salmon), 4 to 6 ounces each
8 thick slices sandwich bread, such as brioche or country-style white
- In a bowl, toss cabbage with 2 teaspoons salt; let stand 20 minutes. Press between layers of paper towels to remove excess liquid. Toss cabbage in a clean bowl with celery, onion, mayonnaise, vinegar, and caraway seed and season with pepper.
- Heat grill to medium-high. Clean and lightly oil hot grates. Pat fish dry with paper towels; season with salt and pepper and brush with oil. Grill fish on one side until opaque at edges, 2 to 4 minutes. Using a thin spatula, flip fish and cook until opaque throughout, 1 to 5 minutes. Transfer to a plate.
- Clean and lightly oil hot grates; grill bread until lightly toasted, 5 to 10 seconds per side. Assemble sandwiches with fish and cabbage slaw.
From Real Simple
Striped Bass With Olive-Almond Relish
1 cup fresh flat-leaf parsley leaves
1/2 cup large pimiento-stuffed olives (about 12)
1/4 cup unsalted roasted almonds
3 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest
2 tablespoons plus 1 teaspoon olive oil
4 6-ounce pieces striped bass, cod, or halibut fillet
Kosher salt and black pepper
- In a food processor fitted with the metal blade, place the parsley, olives, almonds, lemon juice and zest, and 2 tablespoons of the oil. Pulse until the mixture is coarsely chopped, 3 to 4 times.
- Heat the remaining teaspoon of oil in a large nonstick skillet over medium-high heat. Season the fish with ¼ teaspoon each salt and pepper and cook until golden brown and opaque throughout, 3 to 4 minutes per side. Serve with the olive relish.
Nutritional information per serving: Calories 321, Fat 19g, Saturated Fat 2g, Cholesterol 140mg, Protein 33g, Carbohydrate 5g, Sugar 1g, Fiber 2g, Iron 3mg, Calcium 71mg.
Welcome to the season that's officially known as Fall — although here in California, we're a bit behind, and it's Summer that is finally in the air.
Did you stick around to check out all of our goings-on this week? Here's to finding out!Take the Quiz
A long time ago, I was watching Martha Stewart, and she mentioned that her favorite ice cream was buttermilk flavored. For some reason, I've always remembered this, and when I purchased an ice cream maker, I was determined to make it. However, I got distracted by more glamorous flavors, strawberry, mint chip, vanilla bean, and only recently remembered my desire to try Martha's buttermilk ice cream.
Boy, does Martha know what she is talking about: this was one of the best ice creams I've ever tasted. It's creamy, but sorbet-like, tangy, and rich. One guest described it like frozen pound cake. Another simply could not stop mmm-ing. And me? I'm still dreaming of this lusciously wonderful ice cream. Although you need an ice cream maker, the recipe is shockingly easy. Learn it when you read more.
- Don't dump away that pickle juice!
- Don't dump away that pickle juice! — Chow
- El Bulli's Ferran Adrià will post his research lab recipes online. — Serious Eats
- Will Top Chef 8 be Top Chef: All-Stars? — Grub Street NY
- What a wine label says about its maker. — Salon
- A 422-foot-long California roll broke records, but had to be thrown away. — Eater
- Must-try: Turn oversized crostini into a meal. — The Kitchn
- Keep Summer alive with a preppy beach party. — Hostess with the Mostess
One of the best dinners I've had in a long time, courtesy of my husband: fresh, homemade fettuccine topped with early girl tomatoes from the farmers market, garlic, olive oil, fresh basil, and shaved parm. So simple, and so insanely good!
Worried about a week's worth of overindulgence? Then a light, healthy fish dinner may be just the ticket. Budget-friendly tilapia is versatile enough to be delicious in tostadas or soup, or even crusted and fried, but in this simple dish it takes center stage. A quick glaze of Chinese five-spice, soy sauce, and brown sugar gives it a flavorful kick. The added bonus? It can be made in 15 minutes!
Get the recipe when you keep reading.
New Balance believes that we can feel good as we become addicted to the unexpected pleasures of being active and eating well. Now we want to find out how you keep your life balanced and indulgences in check.
We will be posting a series of questions over the next five weeks asking for your tips to a balanced life — this means FIVE chances to win! At the end of the contest, one balance-tip-submitter will be selected to win the grand prize (aka checking into the ultimate in indulgence and balance: a spa weekend getaway)!
Have you mastered the BF vs. BFF balancing act? If so, help a sista out! How do you balance a social life with your relationship? Dare to share your balancing tips below and be automatically entered for a chance to win a $250 gift card to shopnewbalance.com and the spa getaway weekend!