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Posts for April 15th 2011

Steamed Artichoke Recipe 2011-04-15 15:55:38
Spring

Steamed Artichokes

From Tyler Florence Steamed ArtichokesIngredients4 sprigs parsley 4 garlic cloves 2 bay leaves 2 lemons, cut in half 1/4 cup white wine 2 tablespoons olive oil 1 quart chicken broth or water Salt and pepper, to taste 2 whole artichokes Directions Put the parsley, garlic, bay leaves, lemons, wine, oil, and broth in a large pot and bring to a simmer.
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From Tyler Florence

Steamed Artichokes

Steamed Artichoke Recipe 2011-04-15 15:55:38

Ingredients

4 sprigs parsley
4 garlic cloves
2 bay leaves
2 lemons, cut in half
1/4 cup white wine
2 tablespoons olive oil
1 quart chicken broth or water
Salt and pepper, to taste
2 whole artichokes

Directions

  1. Put the parsley, garlic, bay leaves, lemons, wine, oil, and broth in a large pot and bring to a simmer. Season the liquid with salt and pepper.
  2. In the meantime prepare the artichokes. Wash artichokes under cold water. Using a heavy stainless steel knife, cut off the stems close to the base. Pull off the lower petals that are small and tough. Cut off the top inch of the artichoke and rub with half a lemon to preserve the green color. Alternatively, you may put the artichokes in acidulated water. If you wish, trim the thorny tips of the petals with kitchen shears.
  3. Place the artichokes in the steaming liquid, bottom up. Cover and simmer for about 30-45 minutes depending on their size. The artichokes are done when a knife is inserted into the base and there is no resistance.
  4. To eat, pull off a leaf and scrape the meat off the tender end with your front teeth. Dip the ends of the leaves in lemon juice and melted butter if desired. When you reach the center cone of purple prickly leaves, remove it. This is the choke that protects the heart. Now, scrape away the thistle fuzz covering the artichoke heart. The heart is the meatiest part of the artichoke. Steamed artichokes may be served hot or cold.

Serves 2-4.

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Orange Mojito Recipe
recipes

Happy Hour: Orange Mojito

It's Friday and that means it's the perfect time to channel your inner bartender by making a delicious drink.
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It's Friday and that means it's the perfect time to channel your inner bartender by making a delicious drink. How about one that's refreshing and fruity, too? This mojito has the classic ingredients — mint, lime, rum — but orange is thrown into the mix. Fresh muddled oranges and Grand Marnier give it a vibrant orange flavor that's not overpowering, but rather, delightful. I enjoyed this drink so much, I'm definitely going to make it again. In fact, I might be all about the mojito this Spring, so watch out! The recipe, right this way.

Rocco's Dinner Party Preview and Other Food News
weekly recap

Do You Know What's Cooking This Week?

And just like that, we've crossed the halfway mark for the month of April.
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And just like that, we've crossed the halfway mark for the month of April. We've stayed busy planning for holidays like Passover and Easter — does the same apply to you?

This week, we were tuned in to the fast food world, and kept busy learning all the new developments in food-related TV. Let's find out if you're in the YumSugar know when you take our weekly quiz.

Take the Quiz
Orange Mojito Recipe 2011-04-15 12:31:11
recipes

Orange Mojito

From 101 Mojitos and Other Muddled DrinksOrange MojitoIngredients5 mint leaves 2 orange wedges 1 ounce fresh-squeezed lime juice 1 ounce simple syrup 1 1/2 ounces rum 1/2 ounce Grand Marnier (or other orange liqueur) Splash of soda water Orange wheel for garnish Directions In a tall glass, muddle the mint leaves with the orange wedges, lime juice, and simple syrup.
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From 101 Mojitos and Other Muddled Drinks

Orange Mojito

Orange Mojito Recipe 2011-04-15 12:31:11

Ingredients

5 mint leaves
2 orange wedges
1 ounce fresh-squeezed lime juice
1 ounce simple syrup
1 1/2 ounces rum
1/2 ounce Grand Marnier (or other orange liqueur)
Splash of soda water
Orange wheel for garnish

Directions

  1. In a tall glass, muddle the mint leaves with the orange wedges, lime juice, and simple syrup.
  2. Add the rum and Grand Marnier. Top with crushed ice and the soda water.
  3. Stir well to combine the flavors, garnish with orange wheel, and enjoy!

Makes 1 drink.

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Baked White Bean Recipe
recipes

Weekend Cooking: Beer-Baked White Beans

If you're a fan of slow-cooked baked beans, you'll love this easy recipe for white beans with bacon, beer, and rosemary.
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If you're a fan of slow-cooked baked beans, you'll love this easy recipe for white beans with bacon, beer, and rosemary. This dish requires time: the beans must be soaked overnight and then cooked in the oven for two hours, so plan ahead. The wait is worth it, though. The beans are rustic but elegant, and absolutely delicious. Entertaining? Serve with roast chicken and a green salad. To get the recipe, read more.

Baked White Bean Recipe 2011-04-15 12:01:14
beer

Beer Baked White Beans

From Everyday FoodBeer Baked White Beans Ingredients6 slices bacon, cut crosswise into 1-inch pieces 1 med yellow onion, diced small 4 garlic cloves, smashed and peeled 2 tbsp dijon mustard 1 tbsp honey 1 sprig rosemary 1 lb dried white beans (ex.
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From Everyday Food

Beer Baked White Beans

Baked White Bean Recipe 2011-04-15 12:01:14

Ingredients

6 slices bacon, cut crosswise into 1-inch pieces
1 med yellow onion, diced small
4 garlic cloves, smashed and peeled
2 tbsp dijon mustard
1 tbsp honey
1 sprig rosemary
1 lb dried white beans (ex. cannellini) soaked overnight and drained
2 bottles Belgian-style white ale (12 oz). Blue Moon or Horgaarden
1 and 3/4 cups low-sodium chicken broth
Salt and freshly ground black pepper
1 to 2 tbsp cider vinegar

Directions

  1. Preheat oven to 350°F.
  2. In a large dutch oven or heavy pot with tight-fitting lid, cook bacon over medium until fat is rendered and bacon is crisp and browned, stirring occasionally, about 5 minutes.
  3. With slotted spoon, transfer bacon to paper towels to drain. Increase heat to medium-high heat; add onion and garlic to pot and cook, stirring occasionally, until onion is translucent, 4 minutes.
  4. Add mustard and honey, cook 1 minute. Add rosemary, beans, beer and broth; season with salt and pepper. Bring mixture to a boil; cover and transfer to oven.
  5. Bake until beans are tender and most of the liquid is absorbed, about 2 hours. Season to taste with vinegar, salt and pepper.
  6. To store, let beans cool, then refrigerate in an airtight container, up to 3 days. To serve, stir in reserved cooked bacon.

Serves 6.

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Mario Batali Gets a Daytime Talk Show, The Chew
Food News

Yummy Links: From The Chew to Hot Dogs

  • Will you watch The Chew, a daytime food talk show with Mario Batali, Michael Symon, and Carla Hall?
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Richard Blais Talks About Winning Top Chef All-Stars
recipes

Richard Blais on Pork, Perfect Picnic Food, and His Next Step

Top Chef All-Stars champ Richard Blais was the guest of honor earlier this week at an event in NYC hosted by the National Pork Board called, "Pork: Be Inspired."
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Top Chef All-Stars champ Richard Blais was the guest of honor earlier this week at an event in NYC hosted by the National Pork Board called, "Pork: Be Inspired." He concocted a few pork-based recipes for the assembled reporters, including a delicious ham and herb schnitzel with a 6-minute egg — check out that recipe below.

He narrated the process of making the dishes, adding some of his trademark quips like, "Is it weird if I say there is something romantic about a piece of meat basted in its own juices?" Richard also emphasized that he wishes people would just get over their fear of burning pork when they're cooking. I managed to snag a minute with Richard after the demo, and he chatted about how he celebrated with his wife after his big win (a low key dinner at the Big Apple's Blue Ribbon), further sharing about his favorite Spring picnic dish, joining the Top Chef tour, and what's next. He said:

  • On his favorite dish for a picnic: Right now for spring, I just did something with asparagus
    so whether it's asparagus or artichokes and mayonnaise and some lemon and some toast. Some olive oil. It sounds like simple stuff, but that's what I like to eat in the Spring and Summer."
  • On joining the Top Chef tour: "I'm doing some of the tour dates yeah, I'm not sure what cities I'll end up in. It'll be my fourth year on the tour, and if you get a chance, whatever city you're in to come out and see it, it's a lot of fun. This year we're adding a competitive element to it where the contestants are going to be competing again in front of the tour audiences.
  • On what's next for him: "I'm opening a few restaurants in the Southeast, but as a native New Yorker and someone who loves big cities I would love to get a project going in major A-List city. But nothing to report just yet."

To see Richard's recipe for ham and herb schnitzel with a 6-minute egg, just read more