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- See all the pictures of the Twilight stars inside the MTV Movie Awards!
Posts for June 6th 2011
Before Spring sets and Summer is here, I had to try cooking dandelion greens. I've worked with just about every green except these bitter weeds. Thus, I picked up a couple of bunches at the local farmers market and got to work on this creamy dandelion dish.
To prep the tough greens and ensure that they are tender, you must blanch and steam them under a clean dish towel before assembling the gratin. The bitterness of the dandelion greens is cut by the addition of tangy goat cheese, salty parmesan, and garlic-infused cream.
To contrast the creaminess, the greens are topped with panko breadcrumbs, which results in a crunchy crust. This decadent dish is great served with beef or lamb and is just as delicious reheated — making it a new potluck favorite. Give this green gratin a try and keep reading for the recipe.
To all the home renovation junkies out there, get ready for a new show that's sure to become your must-see hour of the week — HGTV'd! Each episode will highlight a different HGTV star and a family in need of a home makeover. Tune in with amazement as these talented designers travel across the country in an 18-wheeler and arrive at the home of a surprised viewer to start the over-the-top transformation of their home. These makeovers are sure to impress so tune in June 6, 9/8c for the series premiere!
To get you even more pumped for premiere day, get a sneak peek of some before and afters here. Enjoy!
After its successful debut of Coconut M&M's, Mars has unveiled Twix Coconut, just in time for warmer weather. Much like the lethal combo of chocolate and caramel, in my mind, the tropical fruit and the Summer season go hand in hand. On my last trip to the drugstore, I couldn't resist picking up one of the new candy bars as a grab-and-go treat. But does it live up to its limited-edition hype? To find out the verdict, read on.
This strawberry season, the Yum team's had a major obsession with cocktails made from the fruit. So when Katie recently shared a recipe for her favorite strawberry margarita, I felt a sudden, burning desire to feature mine.
Call me cheesy, but on Summer's hottest days, I can't resist the allure of a blended, fruity drink. This margarita, which is made with the classic elements (lime, agave, orange liqueur), fresh strawberries, and plenty of ice, totally hits the spot. The secret ingredient is añejo tequila — it imbues the cocktail with a smoother, more subtle flavor.
Ready for my fav strawberry margarita? Then keep reading.
Adapted from Food Network Magazine
Frozen Strawberry Margaritas
3 cups strawberries
1/4 cup orange-flavored liqueur
1/3 cup fresh lime juice
3/4 cup añejo tequila
2 tablespoons agave nectar
Pinch of salt
3 cups ice
4 strawberries, dipped in fine sugar
- In a blender, purée 3 cups strawberries, orange-flavored liqueur, lime juice, añejo, agave nectar and salt. Add 3 cups ice and blend until smooth.
- Divide among 4 glasses; garnish each with a sugar-dipped strawberry.
Makes 4 cocktails.
From Fine Cooking
Creamy Dandelion Green Gratin
1/2 teaspoon unsalted butter
1 pound dandelion greens, about 1 large bunch
1 cup panko crumbs
3 tablespoons, plus 1/4 cup finely grated Parmigiano-Reggiano
1 1/3 cups heavy cream
2 garlic cloves, smashed and peeled
1/4 teaspoon lemon zest
1 1/2 ounces goat cheese
- Position a rack in the center of the oven and heat the oven to 375°F. Coat a shallow 5-to-6 quart gratin dish with butter and set aside.
- Fill a large pot three quarters full with water, add 2 teaspoon salt and bring to a boil over high heat. Trim the greens of their lower stems and submerge the leaves in a large bowl of water, swished to release any grit.
- Transfer directly to the boiling water and cook until tender about 3 to 5 minutes. Taste a leaf after 3 minutes and if it's still tough or stiff, cook for 1 or 2 minutes more. Drain and spread the greens out on a rimmed cookie sheet lined with a clean dishtowel. Cover the greens with the dishtowel to allow to steam and release the moisture, about 10 to 15 minutes. Gently wring out the greens with the dish towel.
- In a small bowl, combine the bread crumbs and 3 tablespoons of Parmigiano and pinch of salt.
- In a 2-quart saucepan over medium-high heat, bring the cream and garlic to a boil about 5 minutes. As soon as cream has come to a vigorous boil, remove the pan from the heat and let steep for 5 to 10 minutes. Add lemon zest and season with 1/4 teaspoon salt and a few grinds of pepper. Stir well and remove the garlic cloves.
- Transfer the greens to a cutting board and chop them coarsely. Put them in a large bowl and add the remaining 1/4-cup Parmigiano and goat cheese. Using your fingers, mix well. Spread the mixture in the prepared gratin dish. Pour on the cream and stir gently with a spoon to evenly distribute.
- Top the gratin evenly with the panko crumbs. The liquid will reduce in the oven and top crumbs will get crisp. Bake the gratin until the crumbs are browned and the liquid has reduced below the level of panko crumbs, about 30 minutes. Serve warm.
Serves 4-6 as a side dish.
Right now, farmers markets everywhere are heralding the arrival of apricot season, which comes just as warm-weather festivities start to light up, but before the sun and temperatures become unrelenting. At the height of their heyday, these fuzzy orange stone fruits are juicy with an intoxicating floral aroma that simply can't be replicated. But keep in mind that they're only around from May to July. How to shop for and cook with them, when you keep reading.
Many of you said that when it comes to food reality TV shows, the novelty has completely worn off. But this type of culinary programming hasn't let up; last night was the premiere of Food Network Star, and tonight Gordon Ramsay, Graham Elliott, and Joe Bastianich will return for the second series kickoff of Masterchef. Will you watch these two new cooking shows?
Photo courtesy of Fox