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Come Party With Me: Easter - Menu (Dinner, Dessert)

partysugar — Tue, 03 Apr 2007 15:08:37 -0700

No familiar holiday celebration is finished without a to die for dessert. After you've washed the dishes from your Easter dinner, show-stop your guests with an extravagant lemon meringue pie. The sunny yellow curd filling and pillows of soft white meringue topping could be defined as spring on a plate. If you have yet to make a pie of these sorts, I suggest you make one to end your Easter dinner. Look at the recipe, and read more

Lemon Meringue Pie
From Jim Fobel

For the pastry:
1 1/3 cups all-purpose flour
1/2 teaspoon salt
4 tablespoons cold unsalted butter, thinly sliced
4 tablespoons cold lard or solid vegetable shortening
3 tablespoons ice water
For the filling:
1 1/2 cups sugar
1/4 cup plus 1 tablespoon cornstarch
1/2 teaspoon salt
4 large eggs, separated
3/4 cup fresh lemon juice
2 cups cold water
1 1/2 teaspoons finely grated lemon zest
5 tablespoons unsalted butter, cut into tablespoons

Make the pastry: In a large bowl, combine the flour with the salt. Using a pastry blender or 2 knives, cut in the butter and lard until the mixture resembles coarse meal. Add the ice water as you toss the mixture with a fork. Gather the dough into a ball and knead 2 or 3 times until evenly moistened. Pat the dough into a 6-inch disk; wrap in plastic and refrigerate until chilled, at least 1 hour.
Preheat the oven to 425°. On a lightly floured work surface, roll the chilled pastry into a 12-inch round 1/8 inch thick. Fit the pastry into a 9-inch glass pie plate and trim the overhang to 1/2 inch; fold the overhang under and crimp decoratively. Line the pie shell with foil and fill with pie weights.

Set the pie shell on a baking sheet and bake for 10 minutes, or until the edge has set. Carefully remove the foil and weights and bake the shell for 15 minutes longer, or until the bottom is firm and light golden; tap the bottom with a spoon if it bubbles up. If the crust begins to brown too quickly, loosely cover the edge with foil. Transfer to a wire rack and let cool.
Make the filling: Meanwhile, in a medium saucepan, combine 1 cup of the sugar with the cornstarch, 1/4 teaspoon of the salt, the egg yolks and lemon juice. Whisk in the cold water and cook over moderate heat, whisking constantly, until the mixture comes to a boil. Boil, stirring, for 1 minute. Remove from the heat and add the lemon zest and butter, stirring until the butter is melted. Pour the filling into the pie shell, cover with wax paper and let cool to room temperature.
Preheat the oven to 350° and position a rack in the upper third.
In a large stainless steel bowl, beat the egg whites with the remaining 1/4 teaspoon of salt until soft peaks form. Gradually add the remaining 1/2 cup of sugar and beat until stiff and glossy peaks form.
Remove the wax paper from the filling. Scrape the meringue onto the pie and gently spread it over the filling all the way to the crimped edge of the pie crust. Make decorative swirls with the back of a spoon.
Bake the pie for about 7 minutes, or until the meringue is golden brown. Transfer to a wire rack and let cool to room temperature, then refrigerate until chilled and set, at least 3 hours.
Cut the pie with a sharp knife dipped into hot water and serve.

Makes 1 pie.

Make ahead: the recipe can be made through Step 4 and refrigerated overnight. Top with the meringue and bake, then let cool before serving.

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What is your favorite Easter dessert? Tell me below and be sure to check back all week for this party as there is lots more to do: drinks, the look, and music.

Come Party With Me: Easter - Menu (Dinner, Main Course)

partysugar — Tue, 03 Apr 2007 12:54:19 -0700

Today I'm all about Easter menus. This morning I gave you all a brunch menu for Easter Sunday, and this afternoon, I'm solving all of your dinner menu planning problems. Start with deviled eggs and spring pea soup, continue with a ginger ale glazed ham (I've heard of hams being glazed in coke, beer, and jam but never ginger ale, so I'm super excited to give this ham a try), potato, leek, and artichoke gratin (you know I'm crazy about gratins), and classic creamed spinach side. To check out all the recipes, read more

Ginger Ale-Glazed Ham
From Better Homes & Garden magazine

1 3- or 4-lb. fully-cooked boneless ham
1 cup white wine
2 1/2 Tbsp. Dijon-style mustard
2 Tbsp. molasses
Pinch cayenne pepper
2 cups ginger ale
2 Tbsp. honey

Preheat oven to 300 degrees F.
Place ham on rack in roasting pan.
In a saucepan combine wine, mustard, molasses, and cayenne pepper. Bring to simmering. Simmer, uncovered, for 6 minutes.
Stir in ginger ale. Pour glaze over ham.
Bake 1 hour.
Increase oven temperature to 325 degrees F. Bake 1 hour more, basting ham every 15 minutes.
Brush ham with honey.
Bake 15 minutes more. Slice and serve.

Serves 8 to 10.

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Artichoke, Leek, & Potato Gratin
From Bon Appetit magazine

6 medium to large leeks (about 1 1/2 pounds; white and pale-green parts only), trimmed, halved lengthwise, washed, and cut crosswise into 2-inch pieces
2 teaspoons kosher salt
6 large russet (baking) potatoes (about 3 pounds), peeled
6 ounces imported Swiss cheese, such as Gruyère or Emmental, shredded (1 1/2 cups packed)
1 (11-ounce) jar water-packed artichoke hearts, drained and sliced
1 1/2 teaspoons freshly ground black pepper
2 cups half-and-half
1/3 cup Parmesan cheese, finely grated

Preheat oven to 425°F. Butter 9- by 13-inch glass baking dish or 14-inch oval gratin dish.
In medium saucepan over moderately high heat, combine leeks, 1/2 teaspoon kosher salt, and 2/3 cup water. Cover, bring to boil, then reduce heat and simmer, stirring occasionally, until tender, about 8 minutes.
Drain, transfer leeks to medium bowl, and let cool.
Using food processor slicing disk or mandoline, thinly slice potatoes, then transfer to large bowl and add cold water to cover. Stir with hands to rinse, drain well, and repeat.
Layer potatoes between paper towels and pat dry.
Add Swiss cheese, artichokes, pepper, and remaining 1 1/2 teaspoons kosher salt to leeks and toss well.
Layer 1/3 of potatoes in bottom of prepared dish, overlapping slightly. Evenly spoon 1/2 of leek-cheese mixture over top. Top with second layer of potatoes, then remaining leek-cheese mixture, then final layer of potatoes. Slowly pour half-and-half over top. Cover snugly with foil.
Bake 40 minutes.
Remove foil, sprinkle Parmesan cheese over top, and bake until top is golden and potatoes are easily pierced with small knife, about 20 minutes more.
Serve warm.

Serves 8-10.

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Creamed Spinach
From Tyler Florence

3 pounds spinach
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
2 cloves garlic, lightly smashed
3/4 cup heavy cream
1 teaspoon freshly ground nutmeg
1/4 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper

Wash the spinach in several changes of water to get rid of any grit. Drain the spinach but keep some of the water clinging to the leaves.
Heat the butter and oil in a large skillet over medium-high heat and add the spinach and garlic. Cook, turning frequently, until the spinach has wilted down evenly.
Remove the garlic and put the spinach into a colander and let it drain well. Press out as much liquid as you can from the leaves and chop them coarsely.
Heat the skillet again over medium-high heat and add the cream and nutmeg; cook until it reduces a bit, about 5 minutes.
Add the spinach and parmesan and season with salt and pepper. Cook until the spinach is hot, about 5 more minutes.
Serve immediately.

Serves 6-8.

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What will you be dishing out for your dear family on Easter this Sunday? Don't forget dessert, come back later for decadence in pie form.

Come Party With Me: Easter - Menu (Dinner, 1st Course)

partysugar — Tue, 03 Apr 2007 10:55:32 -0700

One of the reasons why I love the holidays so much, is because they allow me to make a big celebratory meal that is shared with friends and family. I adore making delectable dinners and hosting dinner parties, so this week I propose we host (me in my house, you in yours) an Easter dinner party for our friends and families. (More of an Easter brunch type? Don't worry I got you covered as well!) I've made the invites shaped like the cutest eggs and now I have to figure out what we will be eating. I can't have a dinner without at least one appetizer and what says Easter more than eggs? I'll have plates of deviled eggs awaiting my guests and follow those up with a first course of spring in a bowl: sweet pea soup. Want the recipes, you'll have to read more

Deviled Eggs
From Deviled Eggs

6 hard-cooked eggs, peeled and cut lengthwise
3 to 4 tablespoons Light Mayonnaise or Salad Dressing
1 tablespoon sweet red pepper - very finely chopped
1 tablespoon green onion or scallions - finely chopped
1 tablespoon celery - very finely chopped
1 teaspoon yellow mustard
¼ teaspoon salt
¼ teaspoon ground black pepper
Paprika for garnish

Remove the egg yolks to a small bowl and mash with a fork.
Add the mayonnaise, red pepper, onion, celery, mustard, salt and pepper and mix thoroughly.
Fill the empty egg white shells with the mixture and sprinkle lightly with paprika.
Cover lightly with plastic wrap and refrigerate for up to one day before serving.

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Sweet Pea Soup with Majorero Cream and Roncal Crisps
From Food & Wine magazine

3 tablespoons extra-virgin olive oil
1 large shallot, thinly sliced
1 thyme sprig
1/3 cup dry white wine
3 cups water
5 cups frozen peas (25 ounces)
Salt
1/2 cup chopped flat-leaf parsley
1/2 cup coarsely shredded Roncal or semi-aged sheep's-milk cheese
1/4 cup heavy cream
1/3 cup coarsely shredded Majorero or other mild, buttery, semi-aged goat's-milk cheese

Heat the olive oil in a large saucepan. Add the shallot and thyme and cook over moderately low heat until the shallot is softened, about 5 minutes.
Add the wine and simmer over moderately high heat until reduced by half, about 3 minutes.
Add the water and all but 1 cup of the peas and bring to a boil. Add a pinch of salt, cover and simmer over moderately low heat until the peas are tender, about 8 minutes.
Add the remaining 1 cup of peas and simmer for 1 minute, then remove from the heat.
Discard the thyme.
Stir in the parsley.
Working in batches, puree the sweet pea soup in a blender. Strain the soup through a coarse sieve set over another medium saucepan. Season the soup with salt and keep warm.
Set a medium nonstick skillet over moderate heat. Spread four 1-tablespoon mounds of the Roncal in the skillet and flatten slightly.
Cook the cheese over moderate heat until bubbling and set on the bottom, about 3 minutes; do not brown.
Using a spatula, transfer the crisps to paper towels. Let cool until firm. Repeat with the remaining cheese.
In a small glass bowl, heat the heavy cream in a microwave at high power until boiling, about 30 seconds. Add the Majorero and heat until the cheese is just melted, about 20 seconds. Stir until blended.
Ladle the soup into small bowls. Swirl in the Majorero cream and serve with the Roncal crisps.

Serves 4.

Make ahead: Tte pea soup can be refrigerated overnight. The crisps can be made earlier in the day and reheated in a 325° oven for 1 minute.

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What will you be making for your family on Easter? Share with us below your menu! Surf on over later this afternoon for the second course (ginger ale glazed ham!) and dessert.

Come Party With Me: Rehearsal Dinner - Menu

partysugar — Tue, 26 May 2009 13:00:42 -0700

Instead of having her rehearsal dinner at a restaurant, my girlfriend Ronda has decided to host it in her parents' backyard. To save money, the event won't be a formal sit-down affair, but rather a casual alfresco cocktail party with heavy appetizers. The easy menu is inspired by Italy.

First set up a huge station with store-bought charcuterie, cheese, olives, and antipasto. Next, give classic Caesar salad a portable makeover by serving on skewers. Ask a family friend to man the grill and cook up an assortment of vegetarian - asparagus and sun dried tomato, zucchini, margherita, and fontina olive - grilled pizzas. Prepare the toppings and dough in advance.

All the griller has to do is assemble and make the pizzas. Once cooked, pass around and offer to guests. To check out these recipes, read more.

Caesar Salad Skewers
From Every Day With Rachael Ray

Ingredients

1/2 cup mayonnaise
1 cup plus 1 tablespoon grated Parmigiano-Reggiano cheese
1/4 cup fresh lemon juice
One 2-ounce tin anchovies, drained
2 teaspoons Dijon mustard
2 teaspoons red wine vinegar
1 garlic clove
1/2 teaspoon Worcestershire sauce
1 heart of romaine, trimmed and cut crosswise into 1-inch strips
16 cherry tomatoes
Freshly ground pepper

Directions

In a blender, combine the mayonnaise, 1 cup of cheese, lemon juice, anchovies, mustard, vinegar, garlic and Worcestershire sauce. Blend on high until thick and creamy, about 20 seconds.
Place the dip in a bowl and top with the remaining 1 tablespoon of cheese.
Divide the romaine strips evenly among 16 skewers and thread them onto the skewers through their center rib, keeping them close to the tip. Top each skewer with a cherry tomato, garnish with pepper and serve with the Caesar dressing dip.

Makes 16 skewers.

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Grilled Pizzas With Asparagus and Sun-Dried Tomatoes
From Everyday Food

Ingredients

1 bunch asparagus (about 1 pound), thick ends removed
1 bunch scallions, trimmed
1/2 cup sun-dried tomatoes (oil-packed), thinly sliced, plus 3 tablespoons oil from jar
1 pound store-bought pizza dough, thawed if frozen
1 cup ricotta

Directions

Heat grill to medium.
In a large bowl, combine asparagus, scallions, and 1 tablespoon sun-dried tomato oil; season with salt and pepper. Grill, turning occasionally, until vegetables are tender, 6 to 9 minutes. When cool enough to handle, cut asparagus and scallions into thirds.
Brush a large baking sheet with 1 tablespoon sun-dried tomato oil. On a lightly floured work surface, divide dough in half. Roll or stretch to form two 9-inch ovals. Transfer to prepared sheet, and brush with remaining tablespoon sun-dried tomato oil.
Transfer dough pieces to grill. Cook until undersides are firm and beginning to char, 2 to 3 minutes. Using tongs or a large spatula, transfer crusts, grilled side up, back to baking sheet.
Dividing evenly, top crusts with ricotta, then asparagus, scallions, and sun-dried tomatoes; season with salt and pepper.
Slide back onto grill and cook, rotating occasionally, until crusts are cooked through and cheese is melted, 3 to 5 minutes. Transfer pizzas to a cutting board, cut in half, and serve.

Serves 4.

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Grilled Zucchini Pizza
From Gourmet

Ingredients

1 large garlic clove
2 tablespoons olive oil (preferably extra-virgin)
1 lb pizza dough, thawed if frozen
1 lb zucchini (about 2 large), cut diagonally into 1/3-inch-thick slices
1/4 teaspoon salt
3/4 lb coarsely grated mozzarella (2 1/2 cups)
2 tablespoons chopped fresh oregano

Directions

Prepare gas grill for cooking over moderate heat. Preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.
Meanwhile, mince garlic with a large heavy knife, then mash to a paste with a pinch of salt using flat side of knife. Transfer to a small bowl and stir in 1 teaspoon olive oil.
Stretch dough with your fingers into a 12- by 10-inch rectangle on a large baking sheet and rub with 1 teaspoon olive oil. Cover dough with plastic wrap.
Toss zucchini with salt (1/4 teaspoon) and 1 tablespoon olive oil in a bowl. Grill zucchini on lightly oiled grill rack, covered, turning occasionally, until just tender, 4 to 5 minutes total. Return to bowl.
Bring dough, garlic oil, and cheese to grill area. Grill dough, oiled side down, on lightly oiled grill rack, covered, until underside is golden brown, 2 to 4 minutes.
Turn crust over using tongs and brush with garlic oil. Sprinkle with half of cheese, then arrange zucchini, overlapping slightly, in 1 layer on cheese. Sprinkle remaining cheese on top and grill pizza, covered, until underside is golden brown and cheese is melted, 3 to 5 minutes.
Transfer pizza with tongs and a spatula to a cutting board, then sprinkle with oregano and drizzle with remaining teaspoon olive oil.

Serves 4.

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Grilled Margherita and Olive-Fontina Pizzas
From Food and Wine

Ingredients

For dough:
2 tablespoons honey
3 cups warm water
2 packages dry active yeast
7 cups all-purpose flour, plus more for dusting
1/4 cup extra-virgin olive oil, plus more for rubbing
3 tablespoons kosher salt
For olive-fontina topping:
1/2 cup pine nuts
1/2 pound Italian Fontina cheese, coarsely shredded (2 cups)
1/2 cup pitted black Moroccan olives, chopped
For margherita topping:
2 cups tomato sauce
1/2 pound mozzarella, coarsely shredded (2 cups)
1/2 cup torn basil leaves
salt, for sprinkling

Directions

Make the dough: In a very large bowl, stir the honey into the water until dissolved. Sprinkle the yeast over the water and let stand until foamy, about 8 minutes. Stir in the flour, the 1/4 cup of olive oil and the salt until blended. Turn the dough out onto a lightly floured surface and knead until smooth. Place the dough in an oiled bowl, cover with plastic wrap and let stand in a warm place until doubled in volume, about 1 hour.
On the floured work surface, punch down the dough and cut into 4 pieces. Roll each piece into a ball and place on an oiled baking sheet. Rub the dough balls with oil, cover with plastic and refrigerate overnight.
Light a grill. When the coals are hot, push two-thirds to one side for a hot fire; spread the remaining coals on the other side for a medium-hot fire.
Prepare the olive-fontina pizzas: In a small cast-iron skillet, toast the pine nuts over the medium-hot fire, shaking the pan, until the nuts are golden and fragrant, about 1 minute. Arrange all the topping ingredients near the grill.
On a lightly oiled work surface or sheet pan, press 1 dough ball into a thin, roughly shaped, 10-inch round. Repeat with the remaining dough balls. Carefully set 1 dough round over the hot fire and grill until firm on the bottom and easy to lift, about 1 minute. Using tongs, move the crust to the medium-hot fire and continue grilling until the bottom is deeply browned and blistered, about 2 minutes longer. Carefully flip the crust and return it to the hot fire until cooked through, about 1 minute.
Slide the crust back to the medium-hot fire and top with 1 cup of the shredded Fontina and 1/4 cup each of the olives and pine nuts. Cover the grill and cook until the cheese is melted, about 2 minutes. Transfer the grilled pizza to a cutting board; cut into pieces and serve. Grill another dough round, and top it with the remaining Fontina, olives and pine nuts.
Prepare the margherita pizzas: Grill another dough round on both sides. Slide to the medium-hot fire, spread with 1 cup of the tomato sauce and top with 1 cup of the mozzarella. Cover the grill and cook until the cheese is melted, about 2 minutes. Transfer the pizza to a cutting board and scatter half of the basil on top. Sprinkle the pizza with salt, cut into pieces and serve. Repeat with the remaining dough round, tomato sauce, mozzarella, basil and salt.

Makes four 10-inch pizzas.

Make Ahead: The pizza dough can be prepared through Step 2 and frozen for up to 1 month.

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Come Party With Me: Winter Dinner - Menu

partysugar — Tue, 16 Jan 2007 07:01:13 -0800

January 25 is National Dinner Party day and I am hosting a winter dinner party this upcoming Saturday, January 20, to celebrate. Dinner parties are my favorite type of party (ok to be honest I LOVE all types of parties!). I like them because they are normally for a smaller crowd and are therefore, more intimate. I also enjoy dinners because they allow me to go all out making a delicious and decadent meal with courses. At my dinners I usually keep it fairly simple with four courses. Start with cocktails and appetizers, followed by a light salad or soup course. Next comes the main dish and after that dessert. At a dinner party, the most important part of the party, in terms of the planning process, is the menu. The dinner is the star here, and the menu should be thought out with as much care and detail as the invitations. If you are interested in hosting a dinner party to celebrate National Dinner Party day, follow my plans for this party and read more

I will be able to make most of the dishes ahead of time, which is great because I don't want to spend my time frying food, I want to spend it with my guests who I haven't seen since 2006 (due to my holiday in Spain). When my guests arrive I'll have plates of Breadsticks with Prosciutto, Marinated Manchego Cheese with Herbs and Orange Zest, and Toasted Almonds with Smoked Paprika waiting for them to munch on. All of my friends know that I love to cook and always come with a hearty appetite. Next I'll serve a Arugula and Pear Salad with Dijon Sherry Vinaigrette. The main course is a slow cooked Beef Bourguignon served over a Potato-Artichoke Gratin. To finish, I'll dish out a super decadent Chocolate Butterscotch Layer Pie.

Got a great winter dinner party recipe? Add it to the recipe database on TeamSugar. If you are planning this party along with me, come back tomorrow because we'll be talking decorations and table settings.

Come Party With Me: Halloween Dinner - Menu

partysugar — Tue, 21 Oct 2008 09:00:58 -0700

When planning a menu for a Halloween dinner, choose festive dishes that are creative, but not too childish. Have an oozing, baked brie waiting for guests to arrive. Serve the brie with crisp pretzels shaped to look like fingers and toes. A molded shrimp cocktail that resembles a scary cerebrum will jump start conversation. For the main course, offer a gooey slime soup and crisp pumpkin polenta salad. Although most of the dishes are vegetarian, the menu is filling, balanced, and delicious.

Get these tantalizing recipes when you read more.

Oozing Brie
From Better Homes and Gardens

Ingredients

3/4 of a 7- to 8-ounce jar oil-packed dried tomatoes
1/2 of a medium onion, sliced and separated into rings
4 teaspoons finely chopped garlic
1/4 cup slivered fresh basil leaves
1/8 teaspoon ground black pepper
2 15-ounce rounds of Brie, with rind
1 tablespoon finely snipped fresh parsley or dried parsley, crushed
French bread slices cut 1/2-inch thick

Directions

Drain oil from tomatoes; reserve 3 tablespoons. Coarsely chop enough tomatoes for 1/2 cup.
In a large skillet, cook onion in 2 tablespoons reserved oil until tender. Stir in garlic; cook and stir for 1 minute.
Add chopped tomatoes and basil; cook for 2 minutes. Remove from heat; stir in pepper.
Line a baking sheet with foil; place Brie on foil. Brush with remaining 1 tablespoon oil. Sprinkle with parsley. Spread tomato mixture over tops. Cover and chill for 30 minutes or up to 5 hours.
Preheat oven to 350 degrees F. Bake Brie on center oven shelf for 12 to 15 minutes or just until edges melt. Transfer Brie to a serving plate. Serve with bread slices.

Serves 20.

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Ladies' Fingers and Men's Toes
From Martha Stewart

Ingredients

Red or green food coloring (optional, for fingers)
24 blanched almonds, halved lengthwise
2 cups warm water (110 degrees), plus 3 quarts, plus 1 tablespoon
1 tablespoon sugar
1 package active dry yeast (1/4 ounce)
Vegetable oil
5 to 6 cups all-purpose flour, plus more for work surface
1 tablespoon coarse salt
2 tablespoons baking soda
1 large egg
Sea salt
Fried rosemary (optional, for toes)

Directions

Place a small amount of food coloring, if using, in a shallow bowl, and, using a paintbrush, color the rounded side of each split almond; set aside to dry.
Pour 2 cups water into the bowl of an electric mixer fitted with the dough-hook attachment. Add sugar; stir to dissolve. Sprinkle with yeast, and let stand until yeast begins to bubble, about 5 minutes.
Beat in 1 cup flour into yeast on low speed until combined. Beat in coarse salt; add 3 1/2 cups flour, and beat until combined. Continue beating until dough pulls away from bowl, 1 to 2 minutes.
Add 1/2 cup flour. Beat 1 minute more. If dough is sticky, add up to 1 cup more flour.
Transfer to a lightly floured surface; knead until smooth, 1 minute.
Coat a large bowl with cooking spray. Transfer dough to bowl, turning dough to coat with oil. Cover with plastic wrap; let rest in a warm spot to rise until doubled in size, about 1 hour.
Preheat oven to 450 degrees. Bring 3 quarts water to a boil in a 6-quart straight-sided saucepan over high heat; reduce to a simmer.
Add baking soda. Lightly coat two baking sheets with cooking spray. Divide dough into quarters.
Work with one quarter at a time, and cover remaining dough with plastic wrap. Divide first quarter into 12 pieces. On a lightly floured work surface, roll each piece back and forth with your palm forming a long finger shape, about 3 to 4 inches. Pinch dough in two places to form knuckles. Or, to make toes, roll each piece so that it is slightly shorter and fatter, about 2 inches. Pinch in 1 place to form the knuckle. When 12 fingers or toes are formed, transfer to simmering water. Poach for 1 minute.
Using a slotted spoon, transfer fingers to the prepared baking sheets. Repeat with remaining dough, blanching each set of 12 fingers or toes before making more.
Beat egg with 1 tablespoon water. Brush pretzel fingers and toes with the egg wash.
Using a sharp knife, lightly score each knuckle about three times. Sprinkle with sea salt and rosemary, if using.
Position almond nails, pushing them into dough to attach. Bake until golden brown, 12 to 15 minutes. Let cool on wire rack. Fingers and toes are best eaten the same day; or store, covered, up to 2 days at room temperature.

Makes 4 dozen.

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Scary Cerebrum
From Better Homes and Gardens

Ingredients

3 pounds frozen cooked medium shrimp (with tails), thawed and drained well
1/4 cup roasted red sweet peppers, cut into 1/4-inch thick strips
1 cup chicken broth
1 teaspoon unflavored gelatin
1 1/2 teaspoons finely shredded lemon peel
1/4 cup lemon juice
3 tablespoons tomato paste
1 tablespoon honey
3 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper

Directions

In a 1-1/2-quart glass bowl (3-inches high, 7 1/2-inches in diameter), begin arranging shrimp, tails toward the center, in a circle to make 1 flat layer in the bottom of the bowl. (Only the round backs of the shrimp should be visible from the outside of the bowl.) Repeat layers until bowl is full, pressing down every couple layers.
As bowl fills up, tuck strips of the roasted red pepper in and around shrimp forming "blood vessels". (It helps to peer through the sides of glass bowl to adjust as necessary.) When bowl is full, press down firmly with a plate that fits inside the bowl. Set aside.
In a small saucepan combine chicken broth and unflavored gelatin; let stand 5 minutes. Cook and stir over medium heat until gelatin has dissolved.
Whisk in lemon peel, lemon juice, tomato paste, honey, garlic, salt, ginger, and cayenne pepper until combined. Pour mixture over shrimp in bowl.
Cover and chill at least 5 hours or overnight.
To unmold, set bowl in a sink filled with warm water for several seconds. Invert a large plate with sides over bowl. Invert plate and bowl together and remove bowl to unmold. Cover and chill until needed (up to 24 hours).

Serves 12.

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Slime Soup
From Nigella Lawson

Ingredients

4 cups frozen peas
1 scallion
3 cups boiling water, from the kettle
Chicken or vegetable stock concentrate or a stock cube
1 ball mozzarella, diced (approximately 10 ounces)

Directions

Cook the frozen peas and scallion in the boiling water with the stock concentrate, to taste, or stock cube until tender and cooked through. Drain and discard the scallion, and put the peas into a blender.*
Add the diced mozzarella to the peas in the blender. Liquidize the soup until smooth.

Serves 4-6.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

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Warm Pumpkin Salad With Polenta and Candied Pumpkin Seeds
From Gourmet

Ingredients

1 1/2 cups yellow cornmeal (not coarse)
7 1/2 cups water
2 3/4 teaspoons salt
2 1/2 tablespoons unsalted butter
1 tablespoon sugar
1/2 teaspoon ground cumin
1/4 teaspoon cinnamon
1/4 teaspoon paprika
1/4 teaspoon cayenne
1/2 cup raw green (hulled) pumpkin seeds (pepitas)
1 tablespoon fresh pomegranate juice* or cranberry juice cocktail
2 teaspoons Sherry vinegar
1 tablespoon minced shallot
6 tablespoons extra-virgin olive oil
1 small cheese pumpkin or butternut squash (2 lb), peeled, quartered lengthwise, and seeded
1 (6-oz) piece Parmigiano-Reggiano
8 oz arugula, trimmed

Directions

Prepare polenta: Bring cornmeal, water, and 2 1/4 teaspoons salt to a boil in a 4-quart heavy saucepan, stirring constantly. Reduce heat and simmer, stirring frequently, until polenta is creamy and tender, about 50 minutes. Remove from heat, then stir in 11/2 tablespoons butter and cool slightly.
Spoon polenta onto center of a lightly buttered large baking sheet, then spread evenly into a 10- by 7-inch rectangle (about 1/2 inch thick). Cover with plastic wrap, then poke several holes in wrap with a small sharp knife and chill 2 hours.
Candy pumpkin seeds: Melt remaining tablespoon butter in a heavy saucepan over moderate heat. Stir in sugar, cumin, cinnamon, paprika, cayenne, and 1/4 teaspoon salt, then cook, without stirring, until caramelized. Add pumpkin seeds and cook, stirring occasionally, until seeds are puffed and golden. Transfer to a plate to cool. When seeds have hardened, break up any clumps with your fingers.
Make vinaigrette: Whisk together pomegranate juice, vinegar, and shallot and let stand 5 minutes. Whisk in 3 tablespoons oil, remaining 1/4 teaspoon salt, and pepper to taste.
Roast pumpkin:
Preheat oven to 450°F. Cut pumpkin quarters crosswise into 1/2-inch-thick slices. Toss with 1 tablespoon oil and salt and pepper to taste in a shallow baking pan and arrange slices in 1 layer.
Roast in middle of oven until just tender, about 20 minutes. Remove from oven, then cover with foil to keep warm.
Fry polenta while pumpkin roasts:
Trim polenta into a 9- by 6-inch rectangle. Cut polenta into 6 (3-inch) squares, then halve each square diagonally. Heat 1 tablespoon oil in a large nonstick skillet until hot but not smoking, then cook polenta in 2 batches, turning once, until golden brown, about 8 minutes (if necessary, use remaining tablespoon oil for second batch). Transfer as cooked to a plate and keep warm, covered.
Assemble salad: Shave 12 strips from cheese with a vegetable peeler.
Whisk vinaigrette, then toss arugula in a large bowl with enough vinaigrette to lightly coat. Place several pieces of pumpkin and 1 piece of polenta on each of 6 plates.
Top with arugula, more pumpkin, and remaining polenta. Sprinkle with candied pumpkin seeds and top with parmesan shavings, then drizzle with remaining vinaigrette.

Serves 6.

Make ahead: Polenta, spread on baking sheet and not yet fried, can be chilled up to 1 day. Candied pumpkin seeds can be prepared 3 days ahead and kept in an airtight container at room temperature.

*To juice a pomegranate, firmly roll it on a work surface until it feels softer, then cut a small hole in skin and squeeze.

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Come Party With Me: Indian Dinner - Menu

partysugar — Tue, 24 Feb 2009 09:00:40 -0800

Watching the radiant Slumdog Millionaire cast at the Oscars and the clips from the lush film made me hungry for Indian culture - and Indian food. I've decided to round up an intimate group and host an informal Indian dinner. My girlfriend Emily is bringing the wonderful soundtrack from the film and I'm in charge of the menu.

With fewer people traveling due to the economy, this is a great way to experience an exotic culture in the comfort of your own kitchen. Cooking a meal is more affordable than purchasing a plane ticket, so consider brightening up a Winter's evening with this lively get-together. Jump-start the party with Padma Lakshmi's crispy turkey rolls with mint and date dipping sauce; they should be ready and waiting for guests to arrive.

Shrimp tikka with mango chutney is fragrant, flavorful, sweet, and spicy. For the main course, serve chicken with a fresh, tangy cilantro sauce, white rice, and green lentils with lemon slices and popped mustard seeds. To entice your tastebuds with these dishes, read more.

Crispy Turkey Kathi Rolls With Mint-and-Date Dipping Sauce
From Food and Wine

Ingredients

1 1/2 tablespoons canola oil, plus more for frying
1/2 cup finely chopped onion
1 1/2 teaspoons minced, peeled fresh ginger
1/2 teaspoon minced garlic
1/2 teaspoon Madras curry powder
1/2 teaspoon amchoor*, optional
3/4 pound ground turkey
1 tablespoon soy sauce
2 tablespoons minced basil
1 tablespoon fresh lemon juice
Salt
Sixteen 6-inch flour tortillas, warmed
Mint-and-Date Dipping Sauce, recipe below

Directions

In a large skillet, heat the 1 1/2 tablespoons of canola oil. Add the onion, ginger and garlic and cook over moderate heat, stirring a few times, until the onion is translucent, about 5 minutes. Add the curry powder and amchoor and cook, stirring, until the spices become fragrant, about 1 minute.
Add the turkey and soy sauce and cook, breaking up the meat, until no trace of pink remains in the turkey, about 10 minutes. Stir in the basil and lemon juice and season with salt.
In a medium saucepan, heat 2 inches of canola oil to 350° over moderately high heat.
Lay a tortilla on a work surface and spoon 2 tablespoons of the turkey filling across the lower third of it. Roll the tortilla around the filling, folding in the sides as you roll. Secure the rolls with 2 toothpicks. Repeat to form the remaining rolls.
Fry the rolls 3 or 4 at a time, turning once, until browned and crisp, about 4 minutes per batch. Drain on paper towels. Remove the toothpicks and serve the rolls with the Mint-and-Date Dipping Sauce.

Makes 16 rolls.

Make Ahead: the fried rolls can be kept at room temperature for up to 2 hours. Reheat in the oven before serving.

*Amchoor, dried mango powder, adds a distinctive tart flavor to foods. It’s available at Indian markets and from kalustyans.com.

Mint-and-Date Dipping Sauce

2 cups mint leaves
3 pitted Medjool dates, finely chopped
1 serrano chile, seeded and chopped
3 tablespoons fresh-squeezed lemon juice
2 tablespoons water
Salt

In a blender, combine the mint leaves, dates, serrano chile, lemon juice and water and puree until smooth. Transfer the dipping sauce to a bowl and season with salt. Serve at room temperature. The dipping sauce can be prepared up to 4 hours ahead and kept at room temperature until serving.

Makes about 1 cup.

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Shrimp Tikka With Fresh Mango Chutney
From Gourmet

Ingredients

For shrimp:
1/4 cup vegetable oil
2 tablespoons fresh lime juice
1 (1-inch) piece fresh jalapeño, chopped (about 2 teaspoons)
1 (1-inch) piece peeled ginger, chopped
1 large garlic clove, smashed
2 teaspoons ground garam masala
3/4 teaspoons turmeric
1/8 teaspoons grated nutmeg
2 pound large shrimp in shell, peeled, leaving tail fan attached
For chutney:
1 teaspoon ground cumin
1 (3/4-pound) unripe mango, chopped
1/3 seedless cucumber, peeled and chopped (3/4 cup)
1/2 cup chopped red onion
1 to 2 teaspoons minced fresh jalapeño with seeds
3 tablespoons fresh lime juice
3 tablespoons thinly sliced mint
3 tablespoons chopped cilantro
10 (12-inch) wooden skewers, soaked in water 30 minutes
lime wedges, for serving

Directions

Marinate shrimp: purée all ingredients for marinating shrimp, except shrimp, with 1/2 tsp salt in a blender until smooth. Pour into a sealable bag, then add shrimp and marinate at cool room temperature, turning bag occasionally, 30 minutes.
Make chutney while shrimp marinate: Toast cumin in a dry small skillet over medium heat, stirring occasionally, until fragrant, about 1 minute.
Stir together remaining chutney ingredients with 1/4 tsp salt, then sprinkle with toasted cumin.
Make kebabs: prepare grill for direct-heat cooking over hot charcoal (medium-high heat for gas); Thread 4 shrimp onto each skewer, leaving small spaces between them. Put on a tray. Oil grill rack, then grill skewers, covered only if using a gas grill, turning once, until just cooked through, 4 to 6 minutes total. Alternately, shrimp can be cooked in a hot well-oiled large (2-burner) ridged grill pan, turning once, about 8 minutes total. Serve with chutney.

Serves 6.

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Chicken With Cilantro
From Saveur

Ingredients

4 whole cloves
4 cardamom pods
2–3 bay leaves
1⁄2 tsp. ground cinnamon
2 tbsp. ground coriander
1 cup plain yogurt
Salt
2 whole boneless skinless chicken breasts, cut into large pieces
5 tbsp. vegetable oil
Pinch ground asafetida (can be found at most Indian markets)
2 bunches fresh cilantro, trimmed and chopped, plus additional leaves for garnish
1 tsp. sugar
6 serrano chiles, seeded and halved
2⁄3 cup coconut milk

Directions

Place cloves, cardamom pods, and bay leaves in a spice grinder. Grind to a fine powder, transfer to a large bowl, and stir in cinnamon and coriander.
Mix in yogurt and season with salt. Add chicken; turn to coat evenly. Cover and marinate in refrigerator for 2 hours.
Reserving marinade, remove chicken and shake off excess yogurt. Heat oil in a large nonstick pan over medium heat.
Add asafetida, allow to sizzle for about 5 seconds, then increase heat to high. Add chicken and brown, turning frequently, for about 10 minutes.
Add marinade, cilantro, and sugar to pan. Season to taste with salt and cook, stirring occasionally, for 5 minutes.
Add chiles and cook, stirring, until soft, about 3 minutes.
Stir in coconut milk, then reduce heat to low and simmer until sauce thickens, about 10 minutes. Transfer to a platter, garnish with cilantro leaves, and serve with rice.

Serves 4.

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Madhur's Green Lentils With Lemon Slices
From Martha Stewart

Ingredients

1 cup green lentils (about 6 ounces)
3/4 teaspoon coarse salt
3 tablespoons finely chopped fresh cilantro
1 lemon, peeled, pith removed, and thinly sliced crosswise
3 tablespoons olive oil
1/2 teaspoon brown mustard seeds
2 hot dried red chiles
2 cloves garlic, lightly crushed and peeled

Directions

Bring lentils and 3 cups water to a boil in a heavy-bottomed pan. Cook, partially covered, until very tender, 40 to 45 minutes.
Stir in salt and cilantro; remove from heat. Add 8 lemon slices; stir to combine. Transfer to a serving bowl; set aside.
Heat oil in a small saute pan over medium-high heat; add mustard seeds. After a few seconds, seeds should begin to pop; add chiles.
When chiles have darkened, add garlic; stir to combine. Top lentils with mustard seed mixture.

Serves 4.

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Come Party With Me: Romantic Valentine's Day Dinner - Menu

partysugar — Tue, 06 Feb 2007 06:58:42 -0800

Only 8 short days to the most romantic day of the year and I am in the middle of planning a super special dinner for two. Soft music, dim lights, lacy clothes, red hearts, rose petals...the whole shebang. You know I love going all out and I take Valentine's Day (ok any holiday) very seriously. Even if I don't have a significant other, I'm planning this party for you. Follow my step-by-step, day-by-day instructions and next Wednesday you'll have one seductive, sexy, homemade, memorable meal with your lover. Yesterday I made your love note invitation and today I'm talking food. To indulge yourself (and your boy-toy) with my menu, read more

You can make this alone or with your man, but either way the food is savory, delightful, and to die for. Start the evening with a classic clam dish, Clams Casino, bite sized bits of scrumptious heaven that can be made ahead of time and will make your sweetheart's heart fill with love. Next mix an easy Leafy Green Salad filled with fresh herbs and dressed in a light lemony vinaigrette. Your main squeeze will fall in love all over again when he tastes the decadent main dish, Petite Filet with Gorgonzola and Porcini Mushroom Sauce and Horseradish Mashed Potatoes. He'll be expecting a typical super chocolatey dessert, so surprise him one last time (ok, you'll leave a few surprises for later in the bedroom, wink, wink) with a French variation of cheesecake, Coeur a la Creme with Raspberries (translation: cream heart).

Already planned the masterpiece menu for your man? Tell me about it below. Check back tomorrow for the drink pairing for this menu and all this week for more Come Party With Me.

Come Party With Me: Moroccan Dinner - Menu

partysugar — Tue, 27 May 2008 07:45:10 -0700

This week I'm planning a Moroccan-themed dinner. All of my friends will be attending a big birthday bash on Saturday night, so I thought it would be fun to get together early and have a delicious dinner. Instead of sending invitations, I've called everyone to personally invite them to dinner.

The menu is simple and flavor-packed. To get the party started, I'll serve mini Moroccan lamb burgers with lemon yogurt sauce and Moroccan carrot goat cheese sandwiches with green olive tapenade. The main course will consist of a fragrant Moroccan chicken potato salad with olives.

For these tantalizing recipes, read more.

Mini Moroccan Lamb Burgers with Lemon Yogurt Sauce
From Dave Lieberman

Ingredients

For the lemon yogurt sauce:
1 pint plain Greek-style yogurt, preferably full-fat
1/2 lemon, zested and juiced
Kosher salt
1 loaf brioche bread
For the mini burgers:
2 pounds ground lamb (preferably shoulder meat)
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1 teaspoon salt
About 20 grinds fresh black pepper
2 cloves garlic, pressed
1 small head red leaf lettuce, washed, dried, trimmed and torn into small pieces
4 ripe plum tomatoes, cut into 1/4-inch thick rounds

Directions

Make the sauce: in a medium mixing bowl, stir together the yogurt and lemon zest and juice. Season, to taste, with a couple pinches of salt. Sauce can be made ahead of time and refrigerated until ready to use. Bring to room temperature before using.
Cut the brioche into about 1/3 to 1/2-inch thick slices and then use a small glass to cut out as many circles as possible, about 3 inches in diameter, from each slice. Place the bread "buns" in an airtight container until ready to use so that they stay moist and soft.
Make the burgers: preheat the grill.
Combine all ingredients in a mixing bowl and work together until they are fully incorporated.
Using a small ice cream scoop, scoop the mixture into little balls about 1 to 1 1/2 inches big and place them on a parchment paper-lined baking pan. Using your hands, flatten burgers to about 1/2-inch thick and just a couple inches in diameter.
Once the grill is hot, place them on the grill and cook, about 2 to 3 minutes per side or until fully cooked through; cook time varies based on how hot your grill is.
Place the cooked mini burgers on top of the cut brioche and add a piece of lettuce and a tomato slice. Top with a dollop of the lemon yogurt sauce and serve.

Serves 6.

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Moroccan Carrot Goat Cheese Sandwiches with Green Olive Tapenade
From Gourmet magazine

Ingredients

For carrots
2 tablespoons sugar
1 tablespoon fresh lemon juice
2 teaspoons sweet paprika
1 teaspoon ground cumin
1/2 teaspoon cinnamon
1/4 teaspoon cayenne
1 teaspoon salt
1/4 cup olive oil
1 1/2 lb medium carrots (
For tapenade
1 1/4 cups green olives (6 to 7 oz) such as Cerignola or picholine, pitted
3 tablespoons drained bottled capers, rinsed
1/4 cup chopped fresh flat-leaf parsley
1 flat anchovy fillet, chopped
1 teaspoon finely grated fresh lemon zest
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon black pepper
1/4 cup olive oil
For sandwiches
12 slices good-quality pumpernickel sandwich bread
6 oz soft mild goat cheese (3/4 cup) at room temperature

Directions

Prepare carrots: whisk together sugar, lemon juice, spices, salt, and oil in a large bowl until sugar is dissolved.
Halve carrots crosswise on a long diagonal, then, starting from diagonal ends, cut into 1/16-inch-thick slices using slicer.
Cook carrots in a 4- to 5-quart pot of boiling salted water until crisp-tender, about 45 seconds.
Drain well in a colander and immediately toss with dressing. Cool to room temperature, stirring occasionally, then marinate, covered and chilled, at least 4 hours.
Make tapenade and assemble sandwiches: pulse olives with capers, parsley, anchovy, zest, lemon juice, and pepper in a food processor until coarsely chopped, then scrape down side of bowl with a rubber spatula.
Pulsing motor, add oil in a slow stream and continue to pulse until mixture is finely chopped (do not pulse to a paste).
Spread tapenade on 6 slices of bread and goat cheese on remaining 6 slices, then make sandwiches with carrots.

Makes 6 sandwiches.

Make ahead: carrots can marinate up to 2 days. Tapenade can be made 1 week ahead and chilled, covered.

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Moroccan Chicken and Potato Salad with Olives
From Food and Wine magazine

Ingredients

1 1/2 pounds boiling potatoes (about 5)
1 1/2 tablespoons lemon juice
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon salt
Fresh-ground black pepper
1/4 teaspoon ground ginger
1/4 teaspoon dried oregano
7 tablespoons olive oil
1 pound boneless, skinless chicken breasts (about 3)
1/2 red onion, chopped fine
1/3 cup black olives, such as Kalamata, halved and pitted
1/2 cup chopped flat-leaf parsley

Directions

Put the potatoes in a medium saucepan with salted water to cover and bring to a boil. Reduce the heat and cook at a gentle boil until tender, about 25 minutes. Drain the potatoes.
When they are cool enough to handle, peel the potatoes and cut into 1/4-inch slices.
Meanwhile, in a small glass or stainless-steel bowl, whisk together the lemon juice, cumin, paprika, 3/4 teaspoon of the salt, 1/4 teaspoon pepper, the ginger, and the oregano. Whisk in 6 tablespoons of the oil.
Heat a grill pan or a heavy frying pan over moderate heat. For the grill pan, coat the chicken with the remaining 1 tablespoon oil; sprinkle with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook the chicken for 5 minutes.
Turn and cook until browned and just done, about 4 minutes longer.
Remove, and when cool enough to handle, cut the chicken into 1/4-inch slices. For the frying pan, heat the oil in the pan and then season, cook, and slice the chicken in the same way.
In a large bowl, combine the warm potatoes with half of the dressing. Add the chicken, onion, olives, parsley, and the remaining dressing and toss.

Serves 4.

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Come Party With Me: Christmas Dinner - Menu

partysugar — Tue, 18 Dec 2007 09:18:31 -0800

In my opinion, Christmas dinner should be an absolutely delicious, fragrant meal. At my house, we always begin our Christmas with seafood. Oysters on the half shell and crab crostini pair perfectly with bubbly, sparkling wine. At the table, serve a show-stopping pan roasted beef tenderloin with rosemary and garlic as the main course. A decadent potato gnocchi with gorgonzola cream sauce is luxurious along side it. Finally, round the menu out with a winter salad and pomegranate dressing. For these savory and stunning recipes, read more

Raw Oysters
From Martha Stewart

1 tablespoon pink peppercorns
1 tablespoon green peppercorns
1 tablespoon fennel seed, lightly toasted
1/2 cup red-wine vinegar
1/2 cup champagne vinegar
1/2 teaspoon salt
2 dozen fresh oysters

In a small bowl, combine peppercorns, fennel seed, vinegars, and salt.
Shuck oysters just before serving; arrange on bed of crushed ice.
Drizzle with mignonette, or serve on the side. Serve immediately.

Serves 8.

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Crab Crostini
From Rick Tramonto

For crostini:
3 garlic cloves
Pinch of kosher salt
8 tablespoons (1 stick) high-quality salted butter, softened
1 teaspoon fresh lemon juice
Cracked black pepper
Eight 1/4-inch-thick slices baguette
For crab topping:
1 pound fresh lump crabmeat
1/2 cup extra virgin olive oil, plus more for drizzling
1 roasted red bell pepper, seeded and diced
1 tablespoon minced fresh chives
1 tablespoon torn fresh basil
Juice and grated zest of 1 lemon
Kosher salt and cracked black pepper

Make crostini: on a cutting board, finely chop the garlic and sprinkle the salt over it. Keep chopping and smashing the garlic and salt together to make a paste. Use a wide-bladed knife so you can smear the paste along its flat side. You can also do this with a mortar and pestle.
In a small bowl, mix the butter, lemon juice, and garlic paste. Fold the softened butter over and onto the garlic mixture, mashing it down with the back of a spoon or spatula. Season to taste with pepper and continue folding.
Lay a sheet of plastic wrap on a work surface. Scrape the butter onto the plastic and use the plastic wrap to shape butter into a log, encased in the plastic wrap. Refrigerate until ready to use. If not using within 3 days, you can freeze the garlic butter for up to 2 months. Let the butter soften before using.
Preheat the oven to 375°F.
Lay the bread on a baking sheet and brush both sides with garlic butter. Bake for 6 to 7 minutes, turning once, until golden brown but not too crispy. Let cool before using.
Pick through the crabmeat to remove any bits of shell. Transfer to a nonreactive bowl.
Add the 1/2 cup of olive oil, bell pepper, chives, basil, lemon juice and zest and mix well. Season to taste with salt and pepper.
Top each crostini with about 1 tablespoon of the crab mixture. Drizzle with olive oil and serve.

Serves 4-6.

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Pan-Roasted Beef Tenderloin With Rosemary and Garlic
From Williams Sonoma

1 beef tenderloin roast, 2 1/2 to 3 lb.
3 fresh rosemary sprigs
1 garlic clove, minced
Salt and freshly ground pepper, to taste
1 Tbs. vegetable oil
4 shallots, minced
2 cups dry red wine
16 Tbs. (2 sticks) softened unsalted butter, cut into 1/2-inch pieces

Preheat an oven to 400ºF.
Let the roast stand at room temperature for 30 to 40 minutes. Set the roast on a clean work surface and lay the rosemary sprigs lengthwise along the roast. Using kitchen twine, tie the rosemary to the roast at 2-inch intervals. Rub the roast with the garlic and season with salt and pepper.
Preheat an oval skillet or large sauté pan over medium-high heat and warm the vegetable oil. Add the roast and brown, 3 to 4 minutes per side. Transfer the skillet to the oven and roast, turning the beef occasionally, until an instant-read thermometer inserted into the center of the meat registers 125ºF for very rare to rare, 15 to 20 minutes, or until done to your liking. Transfer the roast to a cutting board, cover loosely with aluminum foil and let rest for 5 minutes.
Meanwhile, in a saucepan over medium-high heat, combine the shallots and wine and boil until reduced to 1/4 cup, 7 to 10 minutes. Add the butter a few pieces at a time, whisking constantly until blended before adding more. Strain the sauce through a fine-mesh sieve and season with salt. Keep warm over very low heat, being careful not to boil.
Slice the meat and arrange on a warmed platter. Pass the sauce alongside.

Serves 4 to 6.

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Potato Gnocchi With a Gorgonzola Sauce
From Emeril Lagasse

1 pound baking potatoes, washed
Olive oil, for drizzling, plus 1 teaspoon
Salt and freshly ground pepper
1 large egg
1/2 cup, plus 2 tablespoons all-purpose flour
2 cups milk
1 cup water
3/4 cup heavy cream
1 pound Gorgonzola

Preheat the oven to 400 degrees F.
Season the potatoes with the oil, salt, and pepper. Place on a baking sheet and bake until tender, about 1 to 1 1/2 hours. Remove from the oven and cool completely.
Peel the potatoes, discarding the skin, and place in a bowl.
Using a ricer, press the baked potato pulp through the ricer, using a medium die, until the potato pulp is smooth and airy. Season with salt and pepper.
Add the egg and 1/4 cup plus 2 tablespoons of the flour.
Sprinkle the remaining 1/4 cup flour on a baking sheet, lined with parchment paper. Turn the dough onto the floured surface and roll into a log, about 1-inch thick. Cut the dough into 1-inch pieces. Roll each piece across the tines of a fork.
In a large saucepan, combine the milk, water, 1 teaspoon olive oil, salt, and pepper. Bring the liquid just to a boil.
Add the gnocchi and poach for 5 minutes.
Remove the gnocchi with a slotted spoon and drain.
Place the cream in a saucepan over medium heat. Bring to a simmer. Whisk in 3/4 of the cheese and season with salt and pepper.
Cook, over low heat, until the cheese is melted and the sauce is smooth. Toss the gnocchi with the cream sauce. Spoon onto a large serving platter.
Crumble the remaining Gorgonzola over the gnocchi and garnish with a twist of freshly ground black pepper.

Serves 4.

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Winter Salad With Pomegranate Dressing
From Rachael Ray

3 medium shallots, 2 thinly sliced and 1 finely chopped
1/3 cup extra-virgin olive oil
1 cup bottled pomegranate juice, such as Pom Wonderful
Vegetable oil, for frying
1/2 cup all-purpose flour, for dredging
Coarse salt
2 tablespoons white wine vinegar
Freshly ground pepper
12 ounces spicy salad greens, such as arugula, washed and dried
Seeds from 1 pomegranate

Separate the sliced shallots into individual rings and set aside.
In a small saucepan, combine 1 teaspoon of the olive oil with the chopped shallot and cook over medium heat, stirring occasionally, for about 3 minutes, until limp.
Add the juice, increase the heat to medium-high and boil until reduced to 1/4 cup, 10 to 12 minutes. Stir as the liquid becomes syrupy to prevent burning. Remove from the heat and set aside to cool.
Add about 1 inch of vegetable oil to a medium saucepan and place over medium heat. In a shallow bowl, toss the shallot rings with the flour, then shake in a mesh strainer to get rid of any excess flour. When the oil is hot (it will ripple), add the shallot rings, stirring so they don't stick together.
Fry until crisp and brown, 2 to 4 minutes. Remove with a slotted spoon, drain on paper towels and season with salt.
When the pomegranate sauce is cool, pour it into a medium bowl. Whisk in the vinegar and a few dashes of salt and pepper, then slowly whisk in the remaining olive oil. Snag a salad leaf and dip it into the dressing to taste. Adjust the salt and pepper.
Place the greens in a large bowl and dress lightly (you might not need all of the dressing). Divide the greens among 6 plates and top with the fried shallots and pomegranate seeds.

Serves 6.

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