- Great ideas for decorating a small apartment on a dime
- PopSugar City SF: Outside Lands schedule is here — and shareable!
- Fast & easy dinner: chicken pizza with yellow tomato salsa
- Britney Spears gives Jason Trawick a sexy lap dance
- Get glowing with this easy, homemade scrub
- Female comics who crack us up
- Back-to-school iPhone apps for mom
- Celebrity lookbook: See the bags stars are wearing this Summer
- Etsy finds: make it an endless Summer with beachy art
- Miranda Kerr hits the runway for David Jones in a tiny swimsuit!
- New stills of Emma and Andrew in The Amazing Spider-Man
- It's not a diet, it's a lifestyle: Hungry Girl shares her tips
- Do your puppies play dead at funny times?
- 6 ways to print Instagram photos
- Home DIY: try an easy sew window valance
Posts for August 3rd 2011
My award for breakfast of the year goes to the portable, nutrient-packed, and easy-to-prep smoothie — all you have to do is give it a whirl in your blender, pile it into a to-go cup, and run your blender through hot water for instant cleanup.
But I have a bit of a bone to pick with smoothies: I can't see one more strawberry-banana smoothie combination! Considering there are countless options out there for mixing up a refreshing beverage, it's hard to see standard flavor pairings everywhere I go. Are you, like me, totally tired of the same boring smoothie flavors?
If so, then keep reading for some ways to jazz up your smoothie routine.
Adapted from Donatella Cooks by Donatella Arpaia
4 cups strawberries, hulled, plus more for garnish
3/4 cup sugar
3 tablespoons orange liqueur, such as Tuaca, Grand Marnier, or Cointreau
1 cup heavy cream
Fresh mint, cut into thin strips, for garnish (optional)
- Line an 8" or 9 x 5 x 3" loaf pan, if using, with plastic wrap and set aside.
- Combine the strawberries, sugar, and liqueur in the bowl of a food processor and purée. Reserve 1 cup. Pour the remaining purée into a large bowl. Whip the cream in another bowl using an electric mixer until soft peaks for when you lift the beaters out of the bowl. Fold the cream into the purée using a rubber spatula, working from the bottom of the bowl until there are no signs of cream left. Pour the mixture into the loaf pan, cover with plastic wrap, and freeze until firm, about 2 hours.
- Invert the semifreddo onto a serving platter. Remove the plastic wrap, and when slightly softened, smooth the top with a knife. Cut into 3/4" or 1" thick slices and garnish with strawberries, mint (if desired), and some of the reserved purée drizzled on top.
Serves 6 to 8.
Anne Burrell was the guest of honor last night as the Food Network and Wente Wines unveiled their "entwines" at NYC's The Kitchen. The four varietals, which are designed to make wine more accessible to new drinkers, include Pinot Grigio, Chardonnay, Merlot, and Cabernet Sauvignon. They'll retail for $12.99 and soon will be in grocery stores across the country. The bottles come equipped with pairing suggestions on the label, and the Pinot I sampled suggested, for example, guacamole! Karl Wente, who posed with Anne at the launch, said the collaboration was "a natural step that we hope will encourage Food Network viewers, as well as anyone who is wine-curious, to become as passionate about wine as they are about food." We snagged a moment with Anne to chat about her own wine preferences, as well as what she considers the perfect Summer meal. Anne said:
- On how she got over her own fear of wine: "I drank a lot of it! I experienced, I tasted it, I developed my own palate and that's research, drinking wine and having fun and deciding what I like and asking questions, asking for help. When you go to a restaurant or a wine store like ask people, 'What is this wine like? And this is what I'm making for dinner, would this go well?' . . . It's fun. It doesn't have to be scary and it doesn't have to be expensive either."
- On a good wine for beginners: "It depends on the time of year and where you are. Wine is clearly cheapest where it's local. So if you're in California, you can get a lot of stuff more cheaply than I can here in New York. In the summertime when it's really hot out, there are a ton of rosés and stuff that are available for $10 a bottle. So I would go to your wine store and ask and don't be embarrassed by it. Those people are in business to help you learn and sell wine. The more comfortable they make you, the more you'll want to go back there. So, it's a circular thing."
- On her ideal Summer meal: "I would say grilled fish, some fresh vegetables, a little veggie salad grilled, a little lemon, a little olive oil, then whatever fish is freshest, whatever your fishmonger has. Go to the green market and see what you feel like today, a little salad, a little something. Then like maybe grilled steak, grilled meat. Then go to your wine store and tell them what you got, whether it's fish, whether it's meat, whatever — tell them what vegetables you have then ask them what they recommend."
Keep reading for more about Anne's involvement with Entwine and her favorite wines for Summer.
Perhaps it's because Halloween isn't too far off, but right now my desk is overflowing with chocolate bars — everything from classic dark to salt and pepper chocolate. Although my savory tendencies usually overtake my sweet tooth, I will admit to loving a good bar of Scharffen Berger Extra Dark Chocolate, or another favorite, Taza's stone-ground Mexican discs. What's your top choice when it comes to chocolate bars?
Whether you're just starting to dabble in the kitchen or cooking's an integral part of your daily life, one thing's for certain: you need a reliable chef's knife. It is, without question, the most vital tool in cooking. Although it's easy to be seduced by elaborately cut knives or 26-piece knife sets, the truth is that all you really need is one unfailing all-purpose knife.
A chef's knife, which generally has a blade that's eight to ten inches long, is the workhorse of the kitchen: it's long enough to slice, heavy enough to cleave bones, and precise enough to mince. You opt for a knife that's $30 or $300, or Japanese or German, but regardless of what specific knife you have in mind, there are a few universal attributes that you should take note of when shopping for one. Keep reading to see what you should look for in a chef's knife
Homemade pizza is a great dish to add to your weeknight repertoire. Especially when using a store bought dough, it can come together in under 45 minutes. If you enjoy creative toppings, you'll love this hearty chicken pie. Actually, it's really more of a flatbread, since there is no sauce. This recipe makes perfect use of the season's ripe tomatoes. The toppings are simple: spicy blackened chicken, chunky tomato salsa, and tons of pepper jack cheese. It's an unusual, yet scrumptious pizza that's packed with flavor and heat. This blackened chicken pizza would taste even more delicious when cooked on the grill, so if it's hot in your neck of the woods, take it outside! Get the recipe now.
From Rachael Ray
Chicken Pizza With Yellow Tomato Salsa
1 tablespoon grill seasoning (recommended: Montreal Grill Seasoning) or other seasoning blend
1 teaspoon sweet paprika
1 teaspoon chili powder
1/2 teaspoon dried cayenne pepper
3/4 pound thin cut chicken breast
1 tablespoon vegetable oil
All-purpose flour or cornmeal, a couple of tablespoons to work dough
1 pizza dough
1/2 pound brick pepper jack cheese, grated
2 small yellow tomatoes, seeded and chopped
1/4 cup chopped red onion
1/2 jalapeno pepper, seeded and finely chopped
2 tablespoons cilantro leaves, optional
2 tablespoons thyme leaves
1 clove garlic
1/2 lime, zested and juiced
- Preheat a large heavy skillet over very high heat. Preheat oven to 450 degrees F.
- Combine grill seasoning, paprika, chili powder, cayenne pepper on a plate. Press thin cut chicken into seasoning on 1 side. Add oil to screaming hot pan and cook chicken 2 minutes on each side.
- Spread out a little flour or cornmeal and stretch out pizza dough onto a pizza pan.
- Remove chicken from pan and chop.
- Combine tomatoes, onion, jalapeno, cilantro and thyme. Make garlic paste by chopping garlic then mashing it with the flat of your knife and a generous pinch of coarse salt. Add paste to salsa. Add zest and juice of 1/2 lime and mix salsa thoroughly.
- Scatter chicken, salsa and cheese over pizza dough working to the edges of both pies. Bake 12 to 15 minutes, until crisp and bubbly-brown on top.