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A Versatile Side That Takes Just 10 Minutes to Make

Katie Sweeney — Wed, 23 Mar 2011 04:12:00 PDT

Sick of potatoes and pasta? Then it's time to start experimenting with couscous! This incredibly quick-cooking grain (it's done in just five minutes), which can be found in most supermarkets, is native to North Africa and consists of coarsely ground semolina wheat that's typically coated in wheat flour.

Besides being superfast to make, couscous is great because it's like chicken: you can season it virtually however you want. This recipe combines golden couscous with lemon zest, scallions, and arugula for a fresh and delicious side that pairs with everything from garbanzo beans to lamb tagine to roast fish. Ready for the uncomplicated method you'll use over and over again? Then read more.

Come Party With Me: Holiday Pub Crawl - Menu

Katie Sweeney — Tue, 14 Dec 2010 09:45:32 PST

Last December, my family started a new tradition: a holiday pub crawl! We met for heavy hors d'oeuvres at a cousin's house, then afterward took a tour of the neighborhood's best bars. It's a casual but festive style of soirée, and since everyone always has lots of parties to attend, friends and family members can stop by for one drink or take part in the entire crawl. When planning the first leg, offer a good quantity of appetizers with an assortment of textures and flavors: serve something cheesy, something meaty, and something seafood. Baked camembert is sophisticated and colorful when topped with sun-dried tomatoes; pair with crackers and bread.

Meatballs are a classic holiday bite, but update them by using ground lamb and exotic spices rather than the same old pork-beef mixture. Tuna tartar on thick-cut potato chips is addictive and irresistible. Head to the store for the rest of the menu; pick up your favorite crudités with ranch dip, charcuterie, nuts, or olives. To check out the suggested recipes, keep reading.

Nigella Lawson Will Return to Television in the Fall

partysugar — Mon, 26 Apr 2010 15:00:49 PDT

If you're a huge fan of Nigella Lawson, like I am, get excited. The British bombshell of a chef is set to begin filming a new series. In an interview with TV Squad, Lawson reveals that a program based on her recently released cookbook, Nigella Fresh, will start shooting in a month or so. She describes the show as being fresh in ideas, recipes, and her own enthusiasm:

"It's not going to be a new season of 'Nigella Express,' but there will be many recipes that embrace the 'Express' principle. It'll be much more mixed, it's going to be the sort of food that fits into life in the kitchen all days of the week. There will be very fast recipes and there will be recipes that take a long time to cook, but involve no effort and there will be a little bit of everything, really."

Lawson is a mother of two, so it's no surprise that she is expanding her quick-cooking regime. She's also an authority on sensual cuisine and I can't wait to see what she's got up her sleeve on this new series. How about you? Will you tune in to Nigella in the Fall?

Top Facts That'll Surprise You About Nigella Lawson

YumSugar — Fri, 08 Jan 2010 05:50:42 PST

You may be shocked to learn that Nigella Lawson, the British coquette of the cooking world, has been around for half a century. It's true: on Wednesday, the celebrity chef rang in the big 5-0 with her husband, art collector and advertising mogul Charles Saatchi, and a friend in East London. To pay tribute to the self-proclaimed domestic goddess and all her achievements, the UK's Daily Mail compiled 50 little-known facts about the famous food figure. Curious to know the 10 that surprised us most? Read on to find out.

Jammin'

OnSugar Blog — Fri, 11 Dec 2009 10:30:30 PST

Here, the OnSugar blog Smörgasbørd teaches us how to make pepper jelly. It would make a wonderful edible gift.

All the Pepper Jelly talk in Kitchen Goddess gave me a hankering for some of Nigella's Chilli Jam. So I made a batch over the weekend. I've never made anything like this before because, well, I'm lazy and I assumed it would take all day. But it was dead easy and so delicious. Here's how you do it.

Monday's Leftovers: Crunchy Pork Chops With Spinach Salad

YumSugar — Mon, 15 Jun 2009 07:50:56 PDT

Even if you had pork chops and salad last night, it's still possible to enliven your palate with a new variation on the same standard. Stretch your dollar (and your resourcefulness) by using leftover bone-in pork chops.

Encrust them with a hefty smattering of breadcrumbs and Parmesan cheese for a satisfying crunch. Complete the meal with a spinach and tomato salad tossed in garlicky vinaigrette. See the recipe when you

Regis and Kelly Dress as Celebrity Chefs

partysugar — Mon, 03 Nov 2008 02:00:23 PST

For their Halloween special last Friday, Regis Philbin and Kelly Ripa dressed up in fourteen different costumes, four of which included celebrity chefs. Regis yelled at the audience as Gordon Ramsay while Ripa's Paula Deen munched on a butter kabob that she washed down with a glass of oil. The real Guy Fieri showed up to cook a flank steak with the "chefs." Later Kelly licked chocolate from a bowl as Nigella Lawson and Regis overused the word "Bam" pretending to be Emeril Lagasse. The funny show demonstrates that the popularity and success of celebrity chefsdom is still on the rise. Check out the clip below!

Source

Come Party With Me: Halloween Dinner - Menu

partysugar — Tue, 21 Oct 2008 09:00:58 PDT

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

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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Fondue + You = Skewer . . . Dip . . .Yum

YumSugar — Mon, 13 Oct 2008 15:00:04 PDT

On Friday, I caught a quick glimpse of Nigella Lawson on the Today show. She featured a Fall fruit fondue recipe so delicious looking I had to try it! Seasonal fruit (apples and pears) served with a delectable caramel fondue make for a simple but stunning dessert. This unconventional caramel sauce is quick, easy, and doesn't require sugar chemistry knowledge or a candy thermometer! All of the ingredients are kitchen staples except for the golden syrup. Since I was unable to find this common British product, I substituted a mixture of corn syrup and molasses.

Don't be disappointed if initially the cooked sugar and butter have a grainy consistency. Once the cream is added the caramel's texture will become smooth, rich, and sheeny. To try something new with fondue,

What Is This?

YumSugar — Sun, 05 Oct 2008 09:00:18 PDT

This appliance might ease your gripes about a certain dreaded kitchen task. Do you know what it is?