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Care to Flex a Saffron Mussel?

YumSugar — Wed, 15 Jul 2009 14:21:51 -0700

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Go Meat-Free With Black Bean Burgers

partysugar — Wed, 17 Jun 2009 11:55:47 -0700

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Butterscotch Pudding Is Shockingly Easy, Sinfully Scrumptious

partysugar — Thu, 04 Jun 2009 15:51:24 -0700

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Summer Fruit Salad: Simple to Make, Easy to Enjoy

YumSugar — Tue, 26 May 2009 12:50:03 -0700

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Cheese Crostini Is Easy and Delicious Appetizer

partysugar — Fri, 22 May 2009 13:21:06 -0700

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Say Cheese! Pork Chipotle Muenster Burgers

partysugar — Wed, 20 May 2009 16:36:27 -0700

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Surprise Mom With Strawberry Mascarpone Tart

partysugar — Fri, 08 May 2009 13:18:51 -0700

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Served in an Avocado Bowl, Strawberry Salsa Is Scrumptious

YumSugar — Mon, 04 May 2009 08:56:30 -0700

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Tiramisu Is Surprisingly Easy, Divine Dessert

partysugar — Wed, 11 Feb 2009 14:43:21 -0800

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Spanish Cream Cheese Canape Is a Quick One-Bite Wonder

partysugar — Wed, 04 Feb 2009 16:23:41 -0800

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Gourmet's Lasagna Bolognese Is to Die For

partysugar — Fri, 09 Jan 2009 11:50:28 -0800

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12 Days of Edible Gifts: Parmesan Black Pepper Biscotti

partysugar — Tue, 16 Dec 2008 12:10:02 -0800

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Tart and Sweet Pomegranate-Mango Guacamole

YumSugar — Mon, 01 Dec 2008 11:11:49 -0800

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Get Your Final Fix of Strawberries With Strawberry Pie

partysugar — Tue, 24 Jun 2008 11:11:37 -0700

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Theirs vs. Mine: Buttermilk Cookies

YumSugar — Thu, 21 Feb 2008 07:01:56 -0800

The January issue of Gourmet magazine has been sitting on my counter for weeks. More accurately, the recipe for buttermilk cookies has been on my counter for weeks. They just looked so simple and charming, I knew I'd have to make them some day. Well, thankfully that day finally arrived. The cookies, which are inspired by Edna Lewis, have a slight lemon taste to them and are coated with a simple vanilla glaze. When I made my batch, I coated some in vanilla glaze and some in chocolate. These cookies were spongy and delicious, and they're definitely working their way into my regular cookie repertoire. To check out the recipe for yourself, read more.

Buttermilk Cookies
From Gourmet, January 2008

3 cups all-purpose flour
1 teaspoon grated lemon zest
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
2/3 cup well-shaken buttermilk

For Glaze
1 1/2 cups confectioners sugar
3 tablespoons well-shaken buttermilk
1/2 teaspoon pure vanilla extract

Preheat oven to 350°F with rack in middle. Butter 2 large baking sheets.
Whisk together flour, zest, baking soda, and salt.
Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Mix in flour mixture and buttermilk alternately in batches at low speed, beginning and ending with flour mixture, until smooth.
Drop level tablespoons of dough about 1 1/2 inches apart onto baking sheets. Bake, 1 sheet at a time, until cookies are puffed and edges are golden, 12 to 15 minutes per batch. Cool cookies on sheets 1 minute, then transfer cookies to racks.
Whisk together all glaze ingredients and brush onto tops of warm cookies. [Note, you should sift the confectioners sugar first.]
Let stand until cookies are completely cooled and glaze is set.

Note: After I glazed 2/3 of the cookies with the vanilla glaze, I whisked cocoa powder in to the glaze (you can do this to taste) and used that on the rest of the cookies.

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Theirs vs. Mine: Buttermilk Cookies

YumSugar — Wed, 20 Feb 2008 17:51:30 -0800

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Cooking the Cover: Gourmet's Grilled Cheese

partysugar — Fri, 08 Feb 2008 07:01:31 -0800

There is nothing as simply delicious as melted cheese and crispy bread. There are thousands of variations of cheese, bread types, and tasty extras, but recently I was dazzled by the grilled cheese on the cover of Gourmet magazine's February issue. Presented on a clean white plate with a pretty blue background, their uber grilled cheese features escarole, onion jam, and tallegio.

Unfortunately, I couldn't find onion jam nor tallegio, but luckily the recipe states the next best options - fig jam and fontina - both of which were at my local market. I cooked the sandwich over low heat to maximize the melt in the melted cheese. The final result was a divine treat with the sweet jam perfectly complementing the pungent cheese and bitter greens. For the plating, I used a simple white plate like Gourmet, but thought a pink placemat was more me. To see how I made my version of this super scrumptious sandwich, read more.

Grilled Cheese With Onion Jam, Talleggio, and Escarole
From Gourmet magazine

4 (1/2-inch-thick) center slices sourdough bread (from a 9- to 10-inch round)
4 teaspoons extra-virgin olive oil
1 1/2 tablespoons onion or fig jam
12 to 14 oz chilled Taleggio or Italian Fontina, sliced
1/4 lb escarole, center ribs discarded and leaves cut crosswise into 1-inch pieces (about 2 cups)

Brush 1 side of bread slices with oil and arrange, oil sides down, on a work surface.
Spread jam on 2 slices of bread and divide cheese between remaining 2 slices.
Mound escarole on top of cheese and season with salt and pepper, then assemble sandwiches.
Heat a dry 12-inch heavy skillet (not nonstick) over medium-low heat until hot.
Cook sandwiches, turning once and pressing with a spatula to compact, until bread is golden-brown and cheese is melted, 6 to 8 minutes total.

Makes 2 sandwiches.

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