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Come Party With Me: Pumpkin Carving - Menu

partysugar — Tue, 13 Oct 2009 07:50:19 -0700

From 2003 to 2006, every October I hosted an annual pumpkin carving party. In 2007, I threw a huge Halloween bash, and last year, I didn't do anything!

Now, I've decided it's time to bring back my beloved pumpkin carving dinner. I supply the pumpkins and a hearty Fall dinner and ask everyone to bring a bottle of wine or a six-pack of beer. Since the party is all about creating interesting pumpkin designs, I like to serve a menu that guests can enjoy at their leisure.

For starters, I'll offer an orange and black cheese ball and spicy sausages wrapped in pizza dough.

A huge pot of vegetarian chili will bubble on the stove, and in between carving pumpkins, guests can grab a bowl and top it with an assortment of items like cilantro, avocado, and sour cream. A side of jalapeño cornbread muffins are ideal for dipping. To look at these recipes, read more.

Cheddar Cheese Ball
From Martha Stewart

Ingredients

1 1/4 pounds extra-sharp cheddar, shredded
1 cup sour cream
1/4 cup (1/2 stick) unsalted butter, melted
1/3 cup dry sherry
1 1/4 teaspoons coarse salt
Pinch of cayenne pepper
1/3 cup poppy seeds

Directions

Process all ingredients except poppy seeds in a food processor until smooth.
Transfer to a large bowl lined with plastic wrap. Refrigerate until firm, about 1 hour.
Unmold onto a plate. Press poppy seeds evenly over surface, rounding top. Refrigerate until ready to use, up to 2 days.

Serves 12 to 15.

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Spicy Sausage in Carrozza
From Michael Chiarello

Ingredients

6 spicy Italian sausages
1/4 cup extra-virgin olive oil, plus extra for brushing
15 whole garlic cloves
Salt and pepper
2 tablespoons Dijon mustard
3 (4-ounce) pieces pizza dough, store bought

Directions

In a saucepan add 1/2-inch water to the pan. Immerse sausages in water and simmer for 10 minutes. Remove sausage and dry the pan.
Return to the heat and add the olive oil on medium heat. When hot return the sausage to the pan with garlic cloves and saute until medium brown all over.
Remove garlic to a bowl. Remove sausage to a plate to cool.
Use a fork to mash the garlic with salt and pepper. Stir in mustard and set aside.
Preheat oven to 375 degrees F.
Cut each piece of dough into 2 and roll out until 1/4-inch thick. Cut 6 pieces of dough about 3 inches wide and 1/2-inch shorter than the length of sausage, just enough to wrap around sausage with the ends peeking out.
Spread bottom of each dough with a tablespoon of garlic/mustard paste. Set sausage on top, moisten 1 dough edge with a wet finger so it sticks together and roll. Press the seam firmly and set them on a lightly floured sheet pan, seam side down.
Brush with olive oil. Bake until brown all around.
Remove and let cool for 5 minutes. Cut into 3/4-inch long pieces and serve.

Serves 6.

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Spicy Vegetarian Chili
From Whole Foods

Ingredients

2 tablespoons olive or canola oil
1 medium yellow onion, chopped
1 large carrot, chopped
1 stalk celery, chopped
1 medium green bell pepper, cored, seeded and chopped
1 medium red bell pepper, cored, seeded and chopped
3 cloves garlic, finely chopped
1 to 3 tablespoons finely chopped chipotles in adobo 1 tablespoon dried oregano
2 teaspoons ground cumin
1 tablespoon chili powder
1 1/2 teaspoons salt
1 (28-ounce) can diced tomatoes, with their liquid
3 cups cooked red kidney beans, drained
1 1/2 cups cooked black beans, drained

Directions

Heat the oil in a large pot over medium heat. Add onions, carrots, celery, peppers and garlic and cook for 10 to 12 minutes, until vegetables are softened but not browned.
Add chipotles, oregano, cumin, chili powder and salt. Stir to blend. Add tomatoes and 4 cups water. Gently simmer over low heat, uncovered, for 45 minutes.
Add beans and simmer an additional 30 minutes. Garnish individual bowls with green onions or sour cream, if desired.

Serves 6-8.

Nutrition Per serving (about 17oz/495g-wt.): 230 calories (45 from fat), 5g total fat, 0.5g saturated fat, 0mg cholesterol, 1200mg sodium, 37g total carbohydrate (13g dietary fiber, 9g sugar), 11g protein.

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Jalapeño Corn Muffins
From Everyday With Rachael Ray

Ingredients

One 8.5-ounce box corn muffin mix
1/2 cup milk
2 cups fresh corn kernels (3 ears)
4 ounces jalapeño jack cheese, shredded (about 1 cup)
1/2 cup chopped fresh basil
Salt and pepper

Directions

Preheat the oven to 350°.
In a large bowl, prepare the mix according to the package directions, using the milk in place of water. Stir in the corn, cheese and basil; season with salt and pepper.
Grease a muffin pan and fill each cup with batter. Bake until lightly golden, 30 minutes; let cool.

Serves 6.

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Summer of Salads: Heirloom Tomato Panzanella

partysugar — Mon, 24 Aug 2009 05:50:49 -0700

Panzanella is an Italian salad that typically consists of the following basic elements: day-old bread, diced onions, and ripe tomatoes. Many other ingredients can be added, but I prefer variations that highlight the pure fresh flavor of in-season tomatoes. This recipe is Top Chef Masters runner up Michael Chiarello's version. Although he says one should peel, seed, and drain the tomatoes, I skip this step all together. With its burst in your mouth tomatoes, crunchy cheesy croutons, and peppery crisp arugula, this is my favorite Summer panzanella. I've made it countless times over the years and my guests are always impressed. To introduce your friends and family to this scrumptious salad, get the recipe.

Top Chef Masters: Season Finale

partysugar — Thu, 20 Aug 2009 10:15:13 -0700

One chef took home the $100,000 prize on the final episode of Top Chef Masters last night. It was a nostalgic show that looked back at the final three chefs' - Michael Chiarello, Rick Bayless, and Hubert Keller - food memories and culinary careers. Did you watch? Let's discuss the details (spoilers ahead) after the break.

Top Chef Masters: Episode 9

partysugar — Thu, 13 Aug 2009 10:15:14 -0700

Only four masters remained on last night's episode of Top Chef Masters. The best part was when the Top Chef alum showed up! Did you watch? To discuss the episode, read more.

Doesn't Rick Bayless's beard kinda remind you of Spencer Pratt's?
What do you think of Anito Lo?
How is your palette? Could you name those dishes?
Which ex-Top Chef contestant would you pick to be your sous chef?
Who was out of line: Dale or Chiarello?
How hot is Hubert Keller?
Who do you think will win?

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Top Chef Masters: Episode 8

partysugar — Thu, 06 Aug 2009 01:30:58 -0700

The second episode of the champions round aired last night on Bravo's Top Chef Masters. The chefs faced off in battle burger and the tables were turned when former cheftestant Spike Mendelsohn judged the burgers. Did you watch? Let's discuss after the break

Top Chef Masters: Episode 5

partysugar — Thu, 16 Jul 2009 01:08:22 -0700

Since I heard Michael Chiarello was competing on Top Chef Masters, I've been anxiously awaiting the chef's return to television. The suspense ended with last night's episode. Chiarello competed against Nils Noren, Rick Moonen, and Lachlan Mackinnon Patterson. There was junk food and the stars of Flipping Out. Did you watch? To discuss the episode, read more.

I can't tell: is Lachlan hot or simply an ugly hot guy?
Whose quickfire dish looked the most appetizing?
Did you feel bad for Rick Zero Stars?
When the appliances don't work - like Chiarello's ice cream maker - I can't help but wonder if Bravo planted a faulty machine. Thoughts?
Do you wish Los Angeles played a bigger role in the competition?
Would deep-fried speck-wrapped pineapple taste good?
What did you think of Jay's description of Rick's dessert?: "A good panna cotta, if it's set right, is meant to wobble like a woman's breast."
Have you ever had a strawberry that tasted like meat?
Overall, how do you feel about Top Chef Masters?

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Yummy Links: From Michael Chiarello to Michael Ruhlman

partysugar — Tue, 30 Jun 2009 07:50:20 -0700

How chef Michael Chiarello deals with the crazies who come to his restaurant. - Eater SF
Calling all hot girls: Carl's Jr. wants you to star in its next burger commercial. - Eat Me Daily
Ten drinks that could only have been invented in America. - Endless Simmer
Learn how to make perfect French fries a la Bobby Flay. - Serious Eats
Take a closer look at Brooklyn's UnFancy Foods Show. - The Feedbag
Is the torta the new banh mi? - Grub Street
A brown sugar berry cobbler is a welcome finish to a Summer barbecue. - Epicurious
Michael Ruhlman discusses his new book. - Chow

Happy Hour: Tomato Water Martini

YumSugar — Mon, 29 Jun 2009 14:00:55 -0700

When the Summer's in full swing, I pretty much live on tomatoes. I eat them out of hand and in salads, drink them in gazpacho - and now, thanks to Michael Chiarello, I can swim in them! In addition to making fresh mozzarella on the spot and singing the virtues of sustainable agriculture, chef Chiarello also introduced the audience to a savory martini made from tomato water, a clear liquid with a delicate, acidic flavor that's produced when tomatoes are strained of their juices. When paired with bocconcini and a chiffonade of basil, this genius non-alcoholic martini resembles a caprese salad in a glass.

The best part: make use of beloved tomatoes by reserving their remains for another recipe (pico de gallo, anyone?). Make this distinctive drink when you read more

Michael Chiarello Urges You to Advocate Sustainable Food

YumSugar — Wed, 24 Jun 2009 15:00:45 -0700

I couldn't go to this year's Food & Wine Classic and not attend a seminar hosted by two of Napa Valley's most influential food figures. I'm talking about the session led by culinary authority and Top Chef Masters contestant Michael Chiarello and Peter Jacobsen, the owner of Jacobsen Orchards, a farm that supplies produce exclusively to Thomas Keller's famed restaurant The French Laundry. The two discussed the importance of making economically and environmentally just practices, as well as offered suggestions for advocating sustainability. See their ideas (and more photos) after the jump

Bravo Posts Top Chef Masters Videos

YumSugar — Wed, 20 May 2009 15:00:20 -0700

To promote Top Chef Masters, which makes its series debut June 10, Bravo has posted videos introducing the show's chefs, an impressive list of industry names that includes Michael Chiarello, Roy Yamaguchi, Art Smith, and Rick Bayless.

The videos provide an amusing glimpse into the worlds of many of these acclaimed chefs. It's reassuring to know that Michael Chiarello has never met a Butterfinger bar he didn't like; that Wylie Dufresne had high hopes to be a professional athlete; and that Roy Yamaguchi got into cooking when he signed up for high school home ec so he could meet girls.

Check out the Michael Chiarello clip below, as well as the rest of the video introductions. Do these clips leave you with high hopes for Top Chef Masters?

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