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The Amazing Rice: Wild Rice and Goat Cheese Stuffing

partysugar — Thu, 06 Nov 2008 10:15:45 -0800

During his Thanksgiving demonstration at the Food Network NYC Wine and Food Festival, Bobby Flay made a scrumptious-sounding stuffing. I've been looking for an exciting new recipe to include on my Thanksgiving day menu, so I decided to give his recipe for wild rice and goat cheese stuffing a try. The rich stuffing is packed with delicious flavors: fragrant chorizo, milky cheese, and fresh herbs that combine to create a dish full of contrasts. It's moist yet crunchy, spicy yet creamy, and incredibly addictive. I'm contemplating doing a Southwestern-themed dinner, so I can make this stuffing, it's that good. To look at Bobby's recipe, read more.

Wild Rice and Goat Cheese Stuffing
From Bobby Flay

Ingredients

1 1/2 cups wild rice
5 cups water
Salt
1/2 cup coarsely diced chorizo
4 tablespoons unsalted butter
1 large onion, finely diced
1 tablespoons minced garlic
2 carrots, finely chopped
3 celery stalks, finely chopped
3/4 pound stale country-style bread, cubed
6 ounces goat cheese
2 tablespoons finely chopped fresh parsley
1 tablespoons finely chopped fresh thyme
1 1/2 cups chicken stock, plus extra, if needed

Directions

Place the rice, water, and salt to taste in a medium saucepan and bring to a boil over medium-high heat. Simmer until the grains open all the way. Drain the rice.

Meanwhile, cook the chorizo in a small saucepan over medium heat until the fat is rendered and the chorizo gets a little crisp. Drain.
Melt the butter in a large saute pan over medium heat. Add the onion, garlic, carrots, and celery and sweat until the onion is tender, about 5 minutes.

Add the rice, chorizo, bread, cheese, parsley, thyme, and stock and stir to combine. The mixture should be quite wet: add a little more stock or water, if needed. Season, to taste, with salt and pepper.

Transfer to a 6-cup buttered baking dish and bake, uncovered, until golden brown and heated through, 25 to 30 minutes. May be refrigerated up to 1 day; reheat with a little chicken stock for 20 minutes at 350 degrees F.

Serves 8.

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A Bobby Flay Thanksgiving

partysugar — Wed, 05 Nov 2008 07:45:04 -0800

At the Food Network NYC Wine and Food Festival last month, my favorite demonstration was Bobby Flay's. Although it was early October, Flay had Thanksgiving on the mind. He loves the food-centric holiday so much that every year, he wakes up at 5 a.m. and cooks a feast for 40 friends and family members. To find out how Flay makes his Thanksgiving a delicious success, read more.

The most important ingredient on Thanksgiving is chicken stock. Make sure to stock up on a good quality, store-bought brand. Flay keeps a pot of it heated on the stove all day and uses it to moisten the stuffing and turkey.
If you can afford it, buy a good, free-range turkey.

Prioritize! Do the cranberry a couple of days before Thanksgiving.
Be sure to put chicken stock in the bottom of the pan. The stock will steam the meat and make for a juicy turkey.
Don't rely on the minutes per pound rule when cooking turkey. The turkey is done when a temperature says 160°F.
Don't stuff the bird. Cook the stuffing outside in a separate dish.
Don't put eggs in the dressing. It doesn't need it.
Avoid cornstarch when making gravy. Flay prefers to make a separate sauce instead of the classic gravy.
Don't be afraid of salt. Flay says he "would rather die from salt than eat bland food."
Season and taste everything. According to Flay, "If you aren't tasting the food, you're not cooking."
After dinner play a girls vs. guys game of Trivial Pursuit!

What do you think of Bobby's tips? Do you have plenty of chicken stock on hand when making Thanksgiving dinner?

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Dress Your Table With Cinnamon and Roses

partysugar — Tue, 28 Oct 2008 10:15:33 -0700

Walking around the tasting tent at the Food Network NYC Food and Wine Festival, I came across a fabulous decorating idea - it's perfect for Fall or the holidays - that I plan to re-create in a tablescape. You can to, here's how to:

Start by covering the table with a simple cloth. Arrange a thin layer of gauzy fabric over the tablecloth.
Sprinkle the table with rose petals in a color that matches the party's theme. Place the cinnamon sticks around the rose petals.

This is an inspiring idea that can translate into many different table decorations. You could wrap twine around cloth napkins and place a cinnamon stick inside each one. Or make placecard holders by cutting a slit into the side of the cinnamon and sliding a piece of labeled cardstock inside. What do you think? Have you ever used cinnamon sticks as party decor?

Four Spirits Worth Seeking Out

partysugar — Fri, 24 Oct 2008 05:30:17 -0700

At the Food Network's NYC Wine and Food Festival, besides the delicious food, there was a plethora of interesting spirits. I waded through the depths of the rums, tequilas, and everything in between, and have picked my top four pours to share with you. If you're into trying out the newest, latest liquors, I highly recommend you seek out these bottles. Cheers!

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Katie Lee Joel on the Burger Backlash

partysugar — Wed, 22 Oct 2008 07:45:11 -0700

Yesterday I had the lovely opportunity of speaking with cookbook author and burger queen Katie Lee Joel over the phone. She was calling from New York City to set the record straight about her Burger Bash win. According to her critics, the Logan County Burger, which won fair and square, is not a burger at all, but rather a popular sandwich known as a patty melt. To find out what the soft-spoken, charming chef had to say, read more.

PartySugar: How did it feel to win the Burger Bash?
Katie Lee Joel: I was so excited and so surprised! There were so many big New York City chefs who participated that I thought I didn't even have a shot.

But when I noticed that there was more and more buzz around my booth I thought it might happen.

PS: Why do you think your burger won?
KLJ: I think because it's so simple, that was part of the appeal. It's nostalgic, it reminded people of getting a patty melt. It's easy to eat, easy to hold, and really, who doesn't love the combination of ground beef, melted cheese, and buttered bread?

PS: How did it feel to be the only female participating in the competition?
KLJ: It was pretty exciting and even more so that I won. Women are really underrepresented in the culinary field, they are still second on the totem pole, so it feels great to change that. And I love some of the burgers that were competing! I eat a BLT burger at least once a week.
PS: Why did you decide to use bread instead of a bun?
KLJ: My grandma came up with the recipe. She is from Logan County, WV, and didn't have much money. She would make these burgers with very thin patties to make the meat last longer. I grew up eating them and calling them burgers. I love the buttered bread. But honestly, I love a burger any way!

PS: How many burgers did you make that night?
KLJ: I made 400 burgers cut into quarters. That's 1,600 burgers total. There was five of us doing it. It's actually a really simple recipe for serving a large group. You make all the patties and then you put together the burgers in an assembly line. I always love to cook recipes that you can do ahead.

PS: Critics complain that your burger was not a burger, but a patty melt - what do you have to say to them?
KLJ: I don't really understand the critics. The burger patty makes it a burger. There were no rules or guidelines that said the burger had to be a specific way or on a specific type of bread. I don't think it was that avant-garde. It's pretty funny because there were a lot more inventive and creative burgers being made, so I don't know why mine caused the controversy!

Actually a lot of the Internet controversy bugged me. People in the food world wanted to be so crappy about it, but that's not what food is about. To me food is about bringing people together, not criticizing each other. It's really getting almost as bad as the fashion industry! I mean at the end of the day, it's just a hamburger.

PS: What’s next for you?
KLJ: Well now I'm planning for the Burger Bash in South Beach. I have to defend my title! I'm also writing my next cookbook; this one is dinner menu oriented. There will be menus for everyday dinners and menus that can be made on the weekend. But it's still going to be me and my style of cooking like the comfort table.

Source

Katie Lee Joel's Award-Winning Burger

partysugar — Mon, 20 Oct 2008 10:15:16 -0700

Former Top Chef hostess and cookbook author Katie Lee Joel was crowned this year's queen of the Burger Bash. The event, which was hosted by Rachael Ray, was a part of the Food Network's NYC Wine and Food Festival. Joel was the only participating female among the 18 chefs who submitted burgers. Her burger was a cross between a hamburger and a grilled cheese.Dubbed the Logan County Hamburger, the burger is a creation of Joel's grandmother who made the burger with cheap ingredients during tough times. It's simple, yet delicious and intensely comforting. The combination of the beef, melted cheese, and crisp bread is perfectly satisfying. Look at Joel's recipe and read more.

Logan County Hamburgers
From The Comfort Table by Katie Lee Joel

Ingredients

1 pound ground beef (85 percent lean)
1 large egg, lightly beaten
1 medium yellow onion, half grated, the other half thinly sliced
1/4 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
12 slices white bread
2 tablespoons unsalted butter, softened
12 slices American cheese, optional

Directions

In a medium bowl, combine the beef, egg, grated onion, garlic powder, salt, and pepper. Mix until combined.
Form into thin patties.
Spread butter on one side of each slice of bread.
Heat a large heavy skillet over medium-high heat. Cook the burgers about 3 minutes on each side. Drain on paper towels. Drain the grease from the skillet.
In the same skillet, place six slices of bread, butter side down. Top each with a slice of cheese, if desired, some onions and a burger. Top with remaining slices of cheese, if using, and bread, butter side up.
Cook each sandwich until golden brown, about 2 minutes per side.
Serve with mustard, ketchup, pickles, or any other desired hamburger toppings.

Makes 6 burgers.

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PartySugar Behind the Bash: Macy's Culinary Council

partysugar — Fri, 17 Oct 2008 05:30:42 -0700

On Saturday night at the Food Network's NYC Wine and Food Festival, Macy's hosted a a delightful party at The Xchange. The ninth-floor space was packed with party-goers and celebrity chefs. I was lucky enough to attend the soiree. Here, you'll find my backstage guide to the event.

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Going Inside the Food Network: Guy Fieri's Live Taping

partysugar — Thu, 16 Oct 2008 14:00:33 -0700

Last Sunday afternoon, I went to the Chelsea market, home of the Food Network Studios in New York City, to watch a live taping of a new Guy Fieri show. The one-hour long special, Guy's Family Feast, focuses on Guy's family and will air sometime in December or January. To find out what it was like to view the taping, read more.

Upon arrival in the studio the atmosphere is intense. The seating director looked me up and down and decided where I would sit in the audience.
Before the show started, a comedian named Q trained the audience how to clap, when to cheer, and told us not to look directly into the cameras.
Everything is incredibly scripted. Several TV monitors list instructions so Guy knows when to "chop bell peppers" or "place the meat in marinade."
There are some fun videos including the intro to the special: Guy, clad in a black leather jacket, runs through the streets on New York, sliding over taxi cabs, jumping over mailboxes, before he bursts into the studio to cook.

His entire family participated in the shoot. His son chopped onions, his wife and father cracked crab, his mother went to the market to purchase shrimp, and his sister helped make granola.
Although Guy made four dishes (pork with bok choy pasta, cioppino, granola, and a banana malt shake), there was minimal cooking involved in the taping. He probably only spent about 10 minutes actually cooking.
The shoot was broken into six segments with five commercial breaks in between the segments. During each break a team of five to six Food Network chefs would totally change the kitchen. The raw pork Guy placed in the oven was replaced with a perfectly cooked piece of pork. The trash was emptied, the counters were whipped clean, the floor was swept, etc.
The audience was given a mini pork sandwich at the third commercial break and a bag of cookies at the fourth.
After the show was finished filming, the audience had to stay seated for extra camera shots.

Overall, I greatly enjoyed the experience. The show sort of felt like a test of Guy Fieri's skills. The network is obviously looking for someone to fill Emeril Lagasse's live-cooking-show shoes. Still, I'm excited to see the finished product. What do you think of my observations? Will you tune into Guy's Family Feast?

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Tasting the Tasting Tent

partysugar — Thu, 16 Oct 2008 05:30:28 -0700

A highlight of any food festival is getting to taste a bunch of fabulous bites. The Food Network's NYC Wine and Food Festival was no different, the tent featured over 50 restaurants and attracted more than 4,000 people in two days. I was a champion taster and ate everything I came across. Here, I've rounded up my top tastes.

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Tyler Florence Makes the Ultimate Dinner

partysugar — Wed, 15 Oct 2008 09:00:19 -0700

At Tyler Florence's demonstration at the NYC Wine and Food Festival, Florence taught the crowd how to make the ultimate birthday dinner. It was the exact dinner he made for his wife on her birthday! The boyishly handsome chef has had a busy year. Not only did his wife give birth to a baby girl, but he also released two new cookbooks, opened a kitchenware store in Northern California, and filmed an upcoming season of Tyler's Ultimate, all while making appearances and doing demonstrations.

His special dinner menu - which is ideal for the holiday season - consisted of beef tenderloin with Béarnaise sauce, Brussels sprout and fingerling potato hash, and carrot cake with cream cheese frosting. To see what Tyler had to say about this menu, read more.

Instead of a regular round cake, Florence recommends making a long, rectangular cake (I loved this idea and am doing it the next time I make cake). Pour the cake batter into a large cookie sheet. Bake as you would any cake. Remove from the oven and cut into three even rectangles. Layer frosting between the pieces.
Beef tenderloin is a great cut of meat when feeding a crowd.
"Color equals flavor." To maximize the flavor of the beef, Tyler sears it in a smoking pan. Then he roasts it in the oven until finished.
Always add fresh herbs. Dried herbs don't do much to a dish. Fresh herbs, on the other hand, make a dish fragrant and delicious.
Be cleaver with garnishes. Florence refers to the process of making food beautiful as "culinary pyrotechnics."
Make the Béarnaise sauce in the blender. It's quick and easy.
For the fluffiest frosting, always stir or mix with a wire whisk.
Take the beef out of the oven when the temperature reads 125°F. While the meat rests, its temperature will rise to 130°F.

What's your go-to menu for special occasions? What do you think of Tyler Florence's menu and tips?

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