YumSugar

Let's Dish: What Was The First Meal You Ever Made?

partysugar — Mon, 06 Oct 2008 09:01:58 -0700

There comes a day in most people's lives when they decide to start cooking or baking. Some people pick up a cookbook or experiment with a technique they watched on the Food Network. Others, like myself, call a parent. I asked my father, "Dad, how do you make pasta carbonara?" I distinctly recall that day when I first cooked a real meal all by myself. The experience was so rewarding that I've been hooked ever since! I'm sure I'm not the only one who remembers their initial successes in the kitchen, so do tell: what was your first dish?

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Fish Tacos Two Ways - Beginner and Expert

partysugar — Fri, 16 May 2008 13:00:01 -0700

With their crisp, crunchy skin and flaky, hot flesh, fish tacos are sublimely delicious. I always order fish tacos out but rarely make them in. To encourage both you and I to experiment with fish tacos at home, I've found two recipes.

One is quite simple and the other is quite complicated. Because deep frying fish fillets is not for everyone, the first recipe uses premade crunchy fish tenders. Feel free to take components of each recipe to make your own appetizing variation. For both recipes, read more.

Beginner Fish Tacos
From Real Simple magazine

Ingredients

1 10.6-ounce package Gorton's Extra Crunchy Fish Tenders
3 8-inch flour tortillas
1 small red onion, thinly sliced
1 10-ounce jar tartar sauce
1 1/2 cups shredded Romaine lettuce

Directions

Bake the fish according to the package directions.
Wrap the stack of tortillas in foil and place in the oven during the last 5 minutes of baking.
To assemble the tacos, place the warm tortillas on serving plates, put 2 tenders on each tortilla, and cover with a few slices of the onion. Add a dollop of the tartar sauce and top with 1/4 cup of the lettuce. Fold over and serve.

Serves 6.

NUTRITION PER SERVING: CALORIES 469(63% from fat); FAT 33g (sat 2g); PROTEIN 7mg; CHOLESTEROL 55mg; CALCIUM 57mg; SODIUM 812mg; FIBER 1g; CARBOHYDRATE 32g; IRON 2mg

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Expert Fish Tacos
From Bon Appetit magazine

Ingredients

Pickled Red Onion and Jalapeños
1 red onion (about 12 ounces), halved lengthwise, cut thinly crosswise
5 whole small jalapeños
2 cups seasoned rice vinegar
3 tablespoons fresh lime juice
1 tablespoon coarse kosher salt
Baja Cream
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons fresh lime juice
1 teaspoon (packed) finely grated lime peel
pinch of salt
Tomatillo Salsa Verde
12 oz tomatillos,* husked, stemmed, divided
4 green onions, white and green parts separated
1 jalapeño chile
2 garlic cloves, unpeeled
1 1/4 cups (packed) fresh cilantro leaves
1 tablespoon (or more) fresh lime juice
Fish
2 cups buttermilk
1/2 cup chopped fresh cilantro
3 tablespoons hot pepper sauce
3 teaspoons coarse kosher salt, divided
1 tablespoon fresh lime juice
2 pounds skinless halibut, sea bass, or striped bass fillets, cut into 1/2x1/2-inch strips
16 corn tortillas
2 cups self-rising flour
Vegetable oil (for frying)
Fresh Salsa
Guacamole

Directions

For pickled red onion and jalapeños: place onion and jalapeños in heatproof medium bowl. Mix vinegar, lime juice, and salt in small saucepan. Bring just to boil, stirring until salt dissolves. Pour over onion and jalapeños. Let stand at room temperature at least 1 hour and up to 8 hours. Can be made 1 week ahead. Cover and refrigerate.
For baja cream: whisk all ingredients in small bowl. Can be made 3 days ahead. Cover and refrigerate.
For tomatillo salsa verde: preheat oven to 375°F. Lightly oil roasting pan.
Char half of tomatillos, white parts of green onions, and jalapeño directly over gas flame or in broiler. Transfer charred vegetables to prepared roasting pan. Add remaining tomatillos and garlic cloves to pan. Roast until all vegetables are soft, about 12 minutes. Cool.
Steam and seed jalapeño. Place all roasted vegetables, green onion tops, cilantro, and 1 tablespoon lime juice in blender. Puree until smooth, stopping to push vegetables down into blades several times. Transfer to medium bowl. Season with salt and more lime juice, if desired.
For fish: mix buttermilk, cilantro, pepper sauce, 1 teaspoon salt, and lime juice in large bowl. Add fish; toss. Cover; chill at least 1 hour and up to 3 hours.
Preheat oven to 300°F. Wrap tortillas in foil; place in oven to warm.
Whisk flour and remaining 2 teaspoons salt in medium bowl. Add enough oil to large skillet to reach depth of 1 inch. Heat oil until thermometer registers 350°F.
Working in batches, remove fish from marinade and dredge in flour. Carefully add fish to skillet, cover partially, and fry until golden brown, turning occasionally, about 4 minutes. Transfer to paper-towel-lined baking sheet to drain, then transfer to oven to keep warm.
Set up buffet with all taco fixings, along with fresh salsa and guacamole.

Serve 6-8.

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Off to Market Recap: Beginner Cookbook

partysugar — Tue, 16 Jan 2007 12:30:21 -0800

Tomorrow I am taking my girlfriend Katie to lunch to celebrate her birthday. Since learning to cook is her new hobby, I want to give her a cookbook as a present. She has a stunning state of the art kitchen that sits lonely and sadly unused... until now! With the help of her new cookbook she should be able to work her way around the kitchen comfortably. You searched the web for the best beginner cookbook and saved the books in the Yum Market with the tag of Beginner Cookbook. There was a great list of interesting and informative cookbooks. However I can only choose one: How To Cook Everything by Mark Bittman. LizaToad found this book, which is also a favorite of YumSugar's, and it is really basic, encouraging, and positive. Thanks to all of those who participated! I totally appreciate your help and I know my friend will be super stoked when she sees the gift. To learn how to add your yummy stuff to the Yum Market, read geeksugar's explanation.

Latkes Two Ways - Beginner and Expert

YumSugar — Wed, 17 Dec 2008 03:00:20 -0800

In case you aren't familiar with them, latkes (or latkas, depending on where you're from), are fried potato pancakes traditionally prepared during the Jewish Hanukkah festival. Although latkes come in many shapes and forms - from zucchini variations to beet renditions - the classic latke is made of shredded potatoes, oil, and seasoning. It's garnished with sour cream or applesauce.

You don't have to be celebrating Hanukkah to enjoy latkes: When topped with smoked salmon and crème fraîche, they're the perfect appetizer at a holiday party. They're also a great side dish alternative to roasted or mashed potatoes. If you're a beginner, make things easier on yourself with already-shredded potatoes, or to go truly gourmet, try making your own savory applesauce. To see both recipes, read more.

Beginner Latkes
From Rachael Ray

Ingredients

1 (24-ounce) bag shredded potatoes for hash browns
1 large carrot, peeled
1 medium onion, peeled
2 eggs, beaten
2 teaspoons salt
1 teaspoon baking powder
3 tablespoons matzo meal, cracker meal or all-purpose flour
Vegetable oil, for frying
2 cups chunky apple sauce
1 cinnamon stick
1 cup sour cream

Directions

Heat 1/2-inch oil in a large skillet over medium to medium high heat. To test oil, add a piece of bread to the pan. It should turn golden brown in a ten-count. Adjust heat, as necessary.
Place potatoes in a large bowl. Using a hand grater, grate the carrot and onion into the bowl. Add eggs to the bowl. Add salt and baking powder, then sprinkle in meal or flour. Combine vegetables and meal with a wooden spoon.
Drop mixture into oil in 3-inch mounds, press down gently with spatula to form patties. Fry in batches of 4 to 6 patties depending on the size of your skillet, 1-inch apart, until golden, about 3 minutes on each side.
Put chunky applesauce and the cinnamon stick in a saucepan over medium heat and warm for 3 to 4 minutes.
Drain latkes on paper towels or parchment lined tray. Serve with warm applesauce and sour cream.

Makes 12 latkes, or 6 servings.

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Expert Latkes
From Bon Appétit

Ingredients

Rosemary and Brown Butter Applesauce:
3 cups unsweetened apple juice
3 4-inch fresh rosemary sprigs
1 1/2 cinnamon sticks
3 1/2 pounds (7 to 8 medium) Braeburn apples or other tart-sweet apples, unpeeled, quartered, cored, cut into 1-inch chunks (about 12 cups)
3 tablespoons unsalted butter

Latkes:
6 large russet potatoes (4 pounds)
2 tablespoons (1/4 stick) unsalted butter
1 cup finely chopped shallots (about 6)
2 teaspoons coarse kosher salt
1/2 teaspoon freshly ground black pepper
12 tablespoons (about) prepared usli ghee* or clarified butter, divided

Directions

Make applesauce: Combine first 3 ingredients and large pinch of salt in large pot. Boil until juice is reduced by half, about 8 minutes. Mix in apples. Cover; cook over medium heat until apples are very tender, stirring occasionally, about 35 minutes. Uncover and, if necessary, cook until liquid evaporates. Discard rosemary and cinnamon.
Transfer apples to food mill fitted with fine or medium plate and pass apples through mill (or press through coarse sieve) into medium bowl; discard skins.
Melt butter in small skillet over medium-low heat. Cook until butter browns, stirring occasionally, about 4 minutes. Mix brown butter into applesauce. Cover and chill. Can be made a day in advance (bring to room temperature or rewarm before serving).
Make latkes: Cook potatoes in large pot of generously salted boiling water until partially cooked (tester will meet some resistance), about 15 minutes. Drain potatoes, rinse in cold water, and drain again. Peel, cover, and chill until very cold, at least 4 hours and up to 1 day.
Coarsely grate potatoes into large bowl.
Melt butter in large ovenproof cast-iron skillet over medium-low heat. Add shallots; sauté until soft, about 6 minutes.
Add shallot mixture, 2 teaspoons coarse salt, and 1/2 teaspoon pepper to potatoes (reserve skillet). Toss to blend evenly (do not compact potato mixture).
Preheat oven to 450°F. Melt 4 tablespoons ghee in reserved skillet over medium heat. Add half of potato mixture (5 1/2 to 6 cups). Stir gently until ghee is absorbed, about 2 minutes. Spread potatoes to even layer, then press firmly with metal spatula to compact. Cook 5 minutes, pressing and flattening occasionally. Reduce heat to medium-low. Place slightly smaller skillet atop potato cake. Weigh down with heavy can (such as 28-ounce can of tomatoes). Cook potato cake 15 minutes, pressing occasionally.
Remove can and small skillet. Press potato cake again to flatten. Spread with 2 tablespoons ghee.
Place skillet in oven and bake potato cake uncovered 15 minutes. Run narrow spatula around potato cake. Turn out onto platter, bottom (crusty) side up. Immediately cut into wedges and serve with applesauce. Repeat with remaining potatoes and ghee.

Serves 8 to 10, with 3 cups of applesauce on the side.

*Indian clarified butter (also called ghee); available at some supermarkets and specialty foods stores and at Indian markets.

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Biscuits Two Ways - Beginner and Expert

YumSugar — Wed, 26 Nov 2008 03:00:41 -0800

You're practically set with your menu for tomorrow. Vegetables chopped? Check. Pumpkin soup made? Check. Turkey brined? Check. Cranberry sauce prepared? Check. Pumpkin pies done? Check. Bread? What about the bread?

Fret not. Here are two recipes for biscuits that turn flaky and golden in less than 15 minutes. With both the beginner drop biscuits and their expert cutout counterparts, the key is to keep the dough cold, and to avoid overworking it. To check out both recipes, read more.

Beginner Biscuits
From Gourmet

Ingredients

2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon sugar
2 cups chilled heavy cream

Directions

Preheat oven to 400°F.
Stir together flour, baking powder, salt, and sugar in a large bowl. Add cream, then stir just until a dough forms.
Drop heaping 1/4 cups of batter about 1 inch apart on an ungreased large baking sheet.
Bake in middle of oven until tops are pale golden and bottoms are golden brown, 18 to 20 minutes.

Makes 12 biscuits.

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Expert Biscuits
From Emeril Lagasse

Ingredients

1 1/4 cups self-rising flour
3/4 cup cake flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
3 teaspoons sugar
1/2 teaspoon salt
4 tablespoons cold unsalted butter, cut into pieces
1 cup buttermilk
1/2 cup grated cheddar cheese
1/2 cup finely chopped green onions
1/4 cup all-purpose flour, bench flour
2 tablespoons melted unsalted butter

Directions

Preheat the oven to 475°F.
Into a bowl, sift together the self-rising flour, cake flour, baking powder, baking soda, sugar, and salt. Using your fingers or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs.
Add the buttermilk, cheese, and green onions and, using your hands or a rubber spatula, stir just until the buttermilk and flour come together to form a dough, being careful not to overmix.
Lightly flour a work surface with the all-purpose flour. Turn out the dough onto the surface and press into a disk about 1/2-inch thick and 8 inches in diameter. Using a 3-inch round cutter dusted in flour, cut into rounds. (Be sure to press straight and downward when cutting the dough -- a twisting motion will prevent the dough from rising.)
Reform the scraps in order to make 7 biscuits. Place on a small baking sheet and brush the tops with the melted butter. Bake until golden brown, 10 to 12 minutes.

Makes 7 biscuits.

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Beef Chili Two Ways - Beginner and Expert

YumSugar — Wed, 15 Oct 2008 03:00:19 -0700

October is National Chili Month, and beef, with its unmistakably robust flavor, is the classic meat that's used in this dish. Aside from being an enduring crowd-pleaser, beef chili is also affordable to make, portable, and just as great-tasting the next day. The beginner recipe is a quick, effortless weeknight meal, while the expert recipe, developed by celebrity chef and southwestern specialist Bobby Flay, elevates chili to a gourmet level. To try both, read more.

Beginner Beef Chili
From Everyday Food

Ingredients

1 tablespoon vegetable oil, such as safflower
1 medium onion, chopped
4 garlic cloves, chopped
coarse salt and ground pepper
2 tablespoons tomato paste
2 tablespoons chili powder
2 tablespoons unsweetened cocoa powder
1 pound ground beef sirloin
2 cans (14.5 ounces each) diced tomatoes in juice
2 cans (14.5 ounces each) pinto beans, rinsed and drained
toppings, such as reduced-fat sour cream, sliced scallions, and baked tortilla chips, for serving (optional)

Directions

In a large, heavy-bottomed saucepan, heat oil over medium-high. Add onion and garlic, and season with salt and pepper. Cook until softened, 3 to 5 minutes.
Add tomato paste, chili powder, and cocoa powder. Cook, stirring, until mixture is fragrant, about 1 minute. Add beef, and cook, breaking up with a spoon, until no longer pink, 3 to 5 minutes.
Add tomatoes (with their juice) and beans. Bring to a boil over high; reduce to a simmer, and cook until chili is slightly thickened, 10 to 15 minutes. Serve with toppings, if desired.

Serves 6.

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Expert Beef Chili
From Bobby Flay

Ingredients

Beef and Black Bean Chili
1/4 cup olive oil
2 pounds beef, cut into 1/2-inch cubes
Salt and freshly ground black pepper
1 large red onion, finely diced
4 cloves garlic, finely chopped
3 tablespoons ancho chili powder
1 tablespoon pasilla chili powder
1 tablespoon ground cumin
1 bottle dark beer
5 cups homemade chicken stock, or canned low-sodium or water
1 (16-ounce) can chopped tomatoes, drained and pureed
1 tablespoon chipotle pepper puree
1 tablespoon honey
2 cups cooked or canned black beans, rinsed and drained
2 tablespoons fresh lime juice
Toasted Cumin Crema
1 tablespoon cumin seed
1 cup Mexican crema or creme fraiche
Salt and freshly ground black pepper
Avocado Relish
2 ripe Hass avocados, peeled, pitted and diced
1/2 small red onion, finely diced
1 jalapeno or serrano chile, finely diced
Lime juice
Chopped cilantro leaves
Salt and pepper

Directions

Make the toasted cumin crema: Place the cumin in a small saute pan over medium heat. Toast until lightly golden brown. Place in a small bowl. Stir in the crema and season with salt and pepper, to taste. Place in a squeeze bottle.
Make the avocado relish: Combine all avocado relish ingredients in a small bowl and season with salt and pepper.
Make the beef and black bean chili: Heat oil in a large Dutch oven over high heat.
Season the beef with salt and pepper, and saute until browned on all sides.
Transfer the meat to a plate and remove all but 3 tablespoons of the fat from the pan.
Add the onions to the pan and cook until soft. Add the garlic and cook for 2 minutes. Add the ancho powder, pasilla powder, and cumin and cook an additional 2 minutes.
Add the beer and cook until completely reduced. Return the beef to the pot, add the chicken stock, tomatoes, chipotle puree, and honey, and bring to a boil.
Reduce the heat to medium, cover the pan, and simmer for 45 minutes.
Add the beans and continue cooking for 15 minutes. Remove from the heat, add the lime juice, and adjust seasonings.
Serve chili with a dollop of Toasted Cumin Crema and Avocado Relish.

Serves 6.

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Paella Two Ways - Beginner and Expert

YumSugar — Fri, 01 Aug 2008 13:00:21 -0700

Now is the time to eat specialties like shrimp and King salmon in season, and - as this chef knows -there's no better way to enjoy the bounty of the sea than preparing a seafood rendition of the traditional Spanish dish paella.

Paella has a reputation for being difficult to make because of its long cooking time, but the beginner recipe below takes 45 minutes or less to prepare from start to finish. If you've got a paella pan and a little more time on your hands, take a stab at the more advanced version, which is made on the grill. To check out both variations, read more.

Beginner Paella
From Rachael Ray

Ingredients

28 ounces chicken broth
2 pinches saffron
3 tablespoons extra-virgin olive oil
1 small onion, chopped
1 red bell pepper, cut into 1/4-inch-wide strips
Salt and freshly ground pepper
1 tomato, seeded and diced
1 garlic clove, finely chopped
2 cups Valencia rice
12 ounces chorizo, cut diagonally into 1/2-inch-thick slices
8 large shrimp, peeled and deveined, tails left intact
12 mussels, scrubbed and debearded
1/2 pound squid, cut into 1/4-inch rings
1/4 cup frozen peas
1 lemon, cut into wedges
2 tablespoons chopped parsley

Directions

In a small saucepan, bring the broth to a boil and stir in the saffron. Reduce the heat to low and simmer.
Meanwhile, heat the olive oil in a large skillet over medium heat, add the onion and bell pepper and cook until just softened, about 5 minutes. Season with salt and pepper.
Stir in the tomato and garlic and cook for 3 minutes.
Stir in the rice and the simmering broth; scatter the chorizo on top.
Bring to a boil and season with salt and pepper.
Reduce the heat to low and loosely cover the pan with foil. Simmer for 10 minutes.
Scatter the shrimp, mussels and squid on the rice, cover and cook until the rice is tender and the seafood is cooked through, 15 to 20 minutes. Stir in the peas during the last 5 minutes of cooking.
Remove the paella from the heat and let rest for 5 minutes. Garnish with the lemon wedges and parsley.

Serves 4.

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Expert Paella
From Emeril Lagasse

Ingredients

1/2 cup olive oil, divided
16 chicken thighs
2 1/2 teaspoons salt, divided
2 pounds chorizo sausage, diced into 1/4 half moons
1 medium onion, chopped
2 cups small diced red bell peppers
2 cups small diced green bell peppers
4 tablespoons minced garlic
2 teaspoons saffron threads
2 quarts chicken stock
4 cups medium-grain rice
2 pounds jumbo shrimp, shell on, backs split
1 pound mussels
10 ounces or 2 1/3 cups frozen green peas, thawed
3 tablespoons Essence (ingredients below)

For Essence:
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Directions

Set a paella pan over a grill on medium-high heat and pour 1/4 cup of olive oil.
Season the chicken with 2 tablespoons of Essence and 2 teaspoons of salt. Once the oil is hot sear the chicken in the pan until well caramelized, about 4 minutes per side. Remove the chicken from the pan and set aside.
Add the rest of the olive oil with the chorizo to the pan and sear, stirring occasionally, until well caramelized, about 7 minutes.
Add the onions, red and green bell peppers to the pan and sweat until softened, about 5 minutes.
Add the garlic and saffron to the pan and return the chicken to the pan as well.
Pour the stock in the pan and bring to a boil. Reduce the heat to medium and cook the chicken for 10 minutes.
Add the rice to the pan and carefully stir to incorporate. Continue to cook the rice for 15 minutes.
Season the shrimp with the remaining Essence and 1/2 teaspoon of salt and add to the pan with the mussels tucking them under the rice. Continue to cook until the shrimp turn pink and the mussels begin to open, about 5 minutes.
Add the peas, turn the heat to low and continue to cook the paella until a crust begins to form on the bottom of the pan, about 5 to 7 minutes more. Serve while hot.

Serves 6.

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Grilled Lobster Two Ways - Beginner and Expert

YumSugar — Fri, 18 Jul 2008 13:01:05 -0700

Fresh lobster with its sweet, succulent meat, is the quintessential Summer dish. Whether you're new to cooking lobster or a seasoned expert, this shellfish is an opulent meal for alfresco entertaining. If you're a beginner, simply grill the store-bought tails for an impressive meal. Ready for something more challenging? The expert meal calls for cooking live lobsters and serving them alongside simple, elegant sauces. To get both recipes, read more.

Beginner Grilled Lobster
From Emeril Lagasse

Ingredients

8 (6- to 8-ounce) frozen lobster tails, defrosted
2 plum tomatoes, peeled, seeded, and finely chopped (about 3/4 cup)
1/2 cup plus 2 tablespoons extra virgin olive oil
3 tablespoons lemon juice
1 1/2 teaspoons finely grated lemon zest (zest of 1 lemon)
1 tablespoon minced fresh tarragon leaves
2 teaspoons minced fresh chives
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper

Directions

Using a sharp knife, cut each lobster tail lengthwise through the shell into 2 pieces. Cover with plastic wrap and refrigerate until ready to grill the lobsters.
Shortly before grilling the lobsters, combine the tomatoes, 8 tablespoons of the olive oil, lemon juice, lemon zest, tarragon, chives, salt, and pepper, and stir to combine.
Preheat a grill to medium-high.
Lightly brush the lobster tails on the cut side with the remaining 2 tablespoons of olive oil, and season lightly with salt and pepper. Place the tails, cut side down, on the grill, cooking for 3 minutes.
Rotate the tails 45 degrees and cook the tails for 3 minutes longer.
Rotate the tails 45 degrees again so that the tails are now cut side-up and cook until lobster is just cooked through, 1 to 3 minutes longer. During these last few minutes, spoon some of the vinaigrette over the cut tail meat so that it drizzles down into the lobster shells.
Serve the lobster tails with more of the vinaigrette drizzled over the meat.

Serves 4 to 8.

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Expert Grilled Lobster
From Bon Appétit magazine

Ingredients

Chipotle Lime Oil
1/2 cup olive oil
6 large garlic cloves, chopped
1 tablespoon fresh lime juice
1 1/2 teaspoons minced canned chipotle chilies (adobo)
1 teaspoon grated lime peel
3/4 teaspoon salt
2 tablespoons chopped fresh cilantro
Green Ginger Onion Butter
2 tablespoons peanut oil
2 teaspoons minced peeled fresh ginger, packed
1/4 cup Chinese rice wine or sake
1/3 cup finely chopped green onions
3 tablespoons butter, room temperature
Lobsters
2 1 1/2- to 2-pound live lobsters
Olive oil

Directions

For Chipotle Lime Oil: Cook oil and garlic in heavy small sauce-pan over medium-low heat until garlic begins to brown, about 8 minutes. Carefully mix in next 4 ingredients. Stir until salt dissolves. Remove from heat. Mix in cilantro. Cover and refrigerate. Makes 2/3 cup chipotle lime oil; can be prepared up to 2 hours ahead.
For Ginger Green Onion Butter:Cook peanut oil and ginger in small saucepan over medium-low heat 2 minutes. Carefully add wine; simmer until reduced by half. Remove from heat. Add green onions and butter. Season with salt and pepper. Cover and refrigerate. Makes about 1/2 cup. Can be made 2 hours ahead.
For lobster: Drop 1 lobster, head first, into large pot of boiling water. Cover; cook 3 minutes (lobster will not be fully cooked).
Using tongs, transfer lobster to baking sheet.
Return water to boil.
Repeat with second lobster.
Transfer 1 lobster, shell side down, to work surface. Place tip of large knife into center of lobster. Cut lobster lengthwise in half from center to end of head (knife may not cut through shell), then cut in half from center to end of tail. Use poultry shears to cut through shell. Repeat with second lobster.
Prepare barbecue (medium-high heat).
Keeping lobster halves meat side up, brush shells with olive oil. Place halves, meat side up, on barbecue.
Brush meat with olive oil; sprinkle with salt and pepper. Place pans with sauces at edge of barbecue to rewarm.
Cover barbecue; grill lobsters until just opaque in thickest portion of tail, 7 to 9 minutes.
Serve, passing warm sauces separately.

Makes 2 servings.

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Coffee Cake Two Ways - Beginner and Expert

partysugar — Tue, 15 Jan 2008 15:27:31 -0800

Having an excellent recipe for coffee cake in your repertoire is a must. Coffee cake is wonderful on many occasions, it's delicious at brunch, scrumptious in the afternoon, and tasty after dinner. Basically, it's good anytime you would want to drink coffee. Coffee cake is also a wonderful gift because it is simple to make and easy to transport. To ensure you add a recipe to your collection, I've found two - a really easy one for beginners and another for experts - so choose one and read more.

Beginner Coffee Cake
From Southern Living magazine

1 (11.5-oz.) frozen pecan coffee cake, thawed
4 oz. cream cheese, softened
1/4 cup firmly packed dark brown sugar

Remove coffee cake from package; remove and discard plastic overwrap.
Slice coffee cake in half horizontally.
Spread softened cream cheese on bottom half of coffee cake; sprinkle with brown sugar. Place top layer of coffee cake right side up on bottom layer.
Bake at 350°F for 15 to 20 minutes. Let cool on a wire rack 10 minutes.

Serves 8.

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Expert Coffee Cake
From Martha Stewart

10 tbsp. unsalted butter, room temperature, plus more for pans
6 tbsp. sliced almonds
1/3 cup coarsely chopped almonds
5 tbsp. packed light-brown sugar
1 tsp. ground cinnamon
1/8 tsp. freshly grated nutmeg
1 1/2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3/4 cup granulated sugar
1 large egg
1 tbsp. pure vanilla extract
3/4 cup sour cream, or plain yogur
2 cups sifted confectioners' sugar
3 to 4 tbsp. milk

Preheat oven to 350°F. Generously butter six mini Bundt pans; set aside.
Spread sliced almonds out on a baking pan, and toast until golden brown. Transfer nuts to a bowl to cool.
In a medium bowl, combine chopped almonds, light-brown sugar, cinnamon, and nutmeg; set aside.
In another medium bowl, sift together flour, baking powder, baking soda, and salt; set aside.
In the bowl of an electric mixer, combine 6 tablespoons butter and granulated sugar. Beat on medium speed until light and fluffy, about 3 minutes.
Add egg; beat until combined.
Add 1 teaspoon vanilla, and beat until smooth.
Add 1/3 of reserved flour mixture and half of sour cream; beat to combine. Repeat. Add final third of flour mixture, and beat to combine.
Fill each Bundt pan with 3 tablespoons batter, and spread evenly with a small offset spatula or spoon. Sprinkle each with 2 tablespoons of reserved almond-spice mixture. Top with additional 3 tablespoons batter; the batter should come to within 1/2 inch of the rims of the pans.
Bake until cakes are golden brown and a cake tester inserted into the center comes out clean, about 20 minutes.
Transfer cakes to a wire rack to cool completely. Unmold cakes. Place cakes, flat sides down, on a wire rack placed over a baking pan.
Melt remaining 4 tablespoons butter over medium-high heat until color turns nut brown, about 5 minutes. Pour butter into a medium bowl, leaving behind any dark sediment.
Stir in confectioners’ sugar, remaining 2 teaspoons vanilla, and 3 tablespoons milk until smooth; add an additional tablespoon milk, if necessary, so glaze is pourable. Drizzle glaze over cakes, and sprinkle with toasted almonds. Serve.

Makes 6 mini cakes.

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Classic Eggs Benedict Two Ways - Beginner and Expert

partysugar — Tue, 08 Jan 2008 11:43:31 -0800

Classic Eggs Benedict is the ultimate brunch comfort food. Toasty English muffins, topped with crispy ham, delicate eggs, and a luxurious hollandaise sauce is like heaven on a plate. Oddly, it's one dish that I consume on a regular basis, but don't know how to make! I've decided to change that by experimenting with some recipes. Once I have mastered the beginner version, I will move onto the more challenging expert recipe. To learn how to make Eggs Benedict, read more.

Beginner Eggs Benedict
From Kraft Foods

1/4 cup plain nonfat yogurt
1/4 cup mayonnaise
1 tsp. yellow mustard
2 English muffins, split, toasted
12 slices thinly sliced smoked ham, warmed
4 large eggs

Fill a large skillet with 1 inch of water; bring to boil. Reduce heat to keep water gently simmering.
Break eggs, 1 at a time, into a cup. Holding cup close to water's surface, gently slip eggs into water. Cover and cook 5 min. or until whites are completely set and yolks begin to thicken but are not hard. Remove eggs from skillet with slotted spoon. Drain in spoon or on paper towels. Trim any rough edges, if desired.
Meanwhile, make the sauce. Mix the yogurt, mayo and mustard in small saucepan.
Cook on low heat 5 minutes or until heated through, stirring constantly.
Top each muffin half with 3 ham slices, 1 egg and 1 heaping tablespoon of the sauce.

Serves 4.

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Expert Eggs Benedict
From Williams Sonoma

For the hollandaise sauce:
4 egg yolks
2 Tbs. lemon and lime juice
1 Tbs. water
1/8 tsp. salt
2 pinches of freshly ground white pepper
Pinch of cayenne pepper
16 Tbs. (2 sticks) unsalted butter, melted and cooled slightly
To assemble:
4 English muffins, split
3 Tbs. softened unsalted butter
8 slices baked ham, each 1/4 inch thick and cut to fit English muffins or crumpets
8 eggs

Preheat a broiler.
To make the sauce: in a small, heavy saucepan over low heat, whisk the egg yolks, lemon and lime juice and water constantly until the mixture begins to thicken and continue whisking for about 1 minute more, but remove the pan from the heat as soon as the mixture thickens.
Transfer the mixture to a blender, add the salt, white pepper and cayenne pepper and blend until smooth. Let cool for 1 minute.
With the motor running, slowly pour in the melted butter in a thin stream until incorporated. Taste and adjust the seasonings. Transfer the sauce to a saucepan and keep warm over very low heat.
Lightly spread the cut sides of each muffin with 1 tsp. of the butter and broil until golden, 3 to 5 minutes. Turn off the broiler, cover the muffins with aluminum foil and keep warm in the oven.
Meanwhile, in a small sauté pan over medium-high heat, melt the remaining 1 tsp. butter. Add the ham and cook until golden, about 2 minutes per side. Keep warm.
Fill an egg-poaching pan or muffin tin with 1/2 inch water, set the pan over medium heat and bring to a simmer.
Lightly coat the poaching cups with nonstick cooking spray and crack an egg into each cup. Cover and cook until the whites are firm and the yolks are glazed over but still soft, about 3 minutes, or until done to your liking. Transfer the eggs to a warmed plate and repeat with the remaining eggs.
Place 2 muffin halves on each of 4 warmed individual plates. Top each muffin half with a slice of ham, an egg and some of the sauce. Serve immediately.

Serves 4.

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