- Recipes for crème brûlée and other flaming hot Valentine's Day dishes
- How to spot treat blemishes at home with aspirin
- Original Etsy valentines for everyone you love in your life
- Babymaking 101: fertility apps to aid couples in conception
- Video: Tom Sturridge calls Kristen Stewart an "extraordinary actress"
- J.Crew's 2011 Spring collection: where to invest, what to skip
- Tips for planning a Valentine's Day dinner tablescape
- TV Valentine's Day sneak peek!
- How to get rid of those spammy calls
- Demi Moore breaks out a new bikini to relax with Ashton
- The best leggings for your fitness routine
- Game on! Pups at play
- What to do if you lose your iPhone
- Get fit for 2011: healthy recipe, baked cauliflower
Posts for February 2nd 2011
This year, I've been all about healthy cocktails, but even I can't resist the temptation of a Super Bowl spread. On game day, I'm a huge fan of spicy drinks, and watching Katie make a Michelada made me want one, too.
Thankfully, I found a beer cocktail that's a happy medium: it's not loaded with sodium and calories, yet it has the fizz, spice, and ultimately, satisfaction that a Super Bowl libation should have.
Interested? Then be sure to keep reading for the recipe.
Adapted from Saveur
Pork Dumplings (Shui Jiao)
4 tablespoons plus 1 tsp. toasted sesame oil
4 tablespoons plus 1-1/2 tablespoons soy sauce
2 tbsp. white vinegar
Flour, for dusting
1 lb. ground pork
1-1/2 cups scallions, finely chopped
1 teaspoon cornstarch
1/2 teaspoon salt
1⁄2 tsp. grated ginger
1⁄2 tsp. white or black pepper (or a combination of the two)
30 4 1⁄2-inch round wonton wrappers
- In a small bowl, whisk together 1 tsp. sesame oil, soy sauce, and vinegar; set aside.
- Line a rimmed baking sheet with parchment paper and sprinkle with flour; fill a small bowl with tepid tap water. Set both aside.
- Put remaining soy sauce and sesame oil, along with the pork, scallions, cornstarch, salt, ginger, and pepper, into a medium bowl and stir vigorously with a rubber spatula to combine.
- Working with one wrapper at a time, put a tablespoon of pork filling into the center of a wrapper.
- Meanwhile, bring a 5-qt. pot of water to a boil. Working in three batches, boil dumplings until filling is cooked through, about 8 minutes. Using a slotted spoon, transfer dumplings to a platter and serve with reserved dipping sauce.
Dip your index finger into the bowl of tepid water, and then moisten along the entire edge of the wrapper. Pinch opposite sides of the wrapper together to form a half-moon shape, making sure there are no air bubbles in each dumpling. (If the seal has any holes, the filling is apt to leak out during the cooking process.) Transfer each dumpling to reserved baking sheet, making sure to give each ample room, and covering dumplings with a damp towel or plastic wrap.*
Makes 30 dumplings.
*Note: Dumplings can be made ahead and frozen; freeze them on the baking sheet spaced an ample distance apart, so as to prevent sticking. Once they're frozen, they can be placed together in a freezer bag or container.
Nachos are one of my favorite foods, so when I realized the Super Bowl was around the corner, I had to whip up a batch. The thing that makes these nachos — which are not baked, but assembled — absolutely to die for is the spicy queso sauce.
I used Cabot's hot habanero cheddar, and I highly recommend seeking out this cheese to make these nachos. Combined with a quick béchamel, it results in a super creamy, sharp, spicy, and flavorful queso sauce. The chorizo pinto bean mixture is also wildly delicious and could easily be used in huevos rancheros or as the filling for quesadillas.
If you're a fan of classic fiery Tex-Mex, you must make this recipe. It sounds crazy, but I think these were the best nachos I've ever eaten — and I've tried a lot of nachos! Check out the method now.
The Spicy Lady
1/2 lemon, cut into 4 pieces
1/4 teaspoon cayenne pepper, or to taste
1 tablespoon raw sugar, plus more for rimming glass
Splash of hot water
12 ounces (1 bottle) light beer, such as Corona Light
- In a mixing glass, muddle lemon, cayenne, and sugar. Add splash of hot water and pour into Pilsner glass rimmed with raw sugar. Add beer and ice, and lightly stir.
Makes 1 drink.
Nutritional information per serving: 140 calories.
It's the year of nutrient-enhanced hydration, and there is no better an option to hydrate yourself than with vitaminwater zero, a nutrient-packed, tasty, zero calorie per serving hydration source. What could possibly be better than that? Oh wait, it's also now available in the new variant vitaminwater zero rhythm, a yummy starfruit-citrus flavor that contains potassium and magnesium to help support a normal heart rhythm.
Everyone's favorite nutrient-rich bevy of beverages is ringing in 2011 with their ever delicious bounty of flavors, which have ZERO calories per serving and are packed with rich vitamins that your body needs and craves.
So pick one up on your way home from a long night, on the way to the gym, or sip it while studying for your midterms.
- The history of bacon in civilization, illustrated.
- The history of bacon in civilization, illustrated. — Voracious
- New editor Adam Rapoport has big Bon Appétit changes in store. — Eater
- All about Foodily, an ad-free recipe search engine. — Slashfood
- 10 lucky foods to devour on Chinese New Year. — Chow
- Yes, you can: buy great cheese on a budget. — Serious Eats
- New York's famed Le Cirque is expanding to India. — Grub Street NY
- The dish that celebrates Chinese New Year and the Super Bowl at the same time. — Salon
- A primer on the USDA's new dietary guidelines. — The Atlantic
- Muskrat, otter, beaver, oh my! Inside a woodland creatures dinner. — New York Times
From Katie Sweeney
Chorizo Pinto Bean Nachos
For chorizo and pinto bean topping
1 tablespoon olive oil
1/2 large onion, minced
2 garlic cloves, minced
1/2 jalapeño, seeded and chopped
2/3 pound ground Mexican-style chorizo
1/2 teaspoon chili powder
1/2 teaspoon cumin
Salt and freshly ground black pepper
1 (15-ounce) can pinto beans, drained and rinsed
For habanero queso sauce
1 tablespoon butter
1 tablespoon flour
1 cup milk
1 1/2 cups habanero cheddar cheese (If you can't find Cabot's habanero cheddar, use a good pepper Jack instead), grated
1 bag of salted tortilla chips
3 green onions, dark greens removed, minced
Salsa, optional for serving
Sour cream, optional for serving
Guacamole, optional for serving
- Make the topping: In a large skillet or soup pot, heat the olive oil over medium-high heat. Add the onion, garlic, and jalapeño. Sauté until the vegetables are soft and fragrant, but not browned, about 7 minutes.
- Add the chorizo, chili powder, cumin, and break up into small crumbles with a wooden spoon. Season generously with salt and pepper. Sauté until the chorizo is browned and almost cooked through, about 8 minutes.
- Add the beans and stir to combine. Continue cooking to blend the flavors, 5 minutes.
- Meanwhile, make the cheese sauce: melt the butter in a large saucepan over medium heat. Once it starts to foam and is completely melted, whisk in the flour, whisking for 1 minute.
- Slowly whisk in the milk. Bring the mixture to a boil, whisking occasionally. Once it starts to boil, immediately remove from the heat and whisk in the shredded cheese by the handful. Keep warm.
- To assemble the nachos: spread the tortilla chips in an even layer on a large serving platter or across four plates. Generously pour the cheese sauce over the chips taking care to cover as many chips as possible.
- Top with the meat and bean mixture, once again covering all the chips. Drizzle with the remaining cheese sauce and sprinkle with green onions.
- Drizzle with salsa and dollop with sour cream and guacamole, if using. Enjoy immediately.