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What's Cooking at Slashfood

partysugar — Thu, 23 Oct 2008 04:00:33 -0700

We love Slashfood so much that every Thursday we round up their most delicious stories. Here are this week's finds:

Learn how to get free drinks at your local watering hole.
75 percent frosting, 25 percent cake!
Do you write notes in your cookbooks?
The New York Yankees and Dallas Cowboys want you to eat better when at the ballpark.
Radicchio is in season; it pairs perfectly with raisins and pine nuts.
How important is it to preheat your oven?
It's a great time to enjoy pumpkin ale.

Don't Have Day Old Bread? Make It Yourself

partysugar — Wed, 04 Nov 2009 04:00:28 -0800

Recently, I decided to try a recipe that called for day-old bread. I wanted to make the dish that night and headed to the grocery store hopeful that I could find a loaf of day-old bread. Although I was out of luck, I chatted with the baker about my dilemma. How could I turn new bread into stale bread? Here's what she told me to do:

Preheat the oven to 350°F.
Slice the bread into 1/2-inch cubes. If your recipe calls for no crusts, remove them now.
Place the cubes in a single layer on a baking sheet. Do not season or coat with oil.
Bake for 15 minutes or until the bread cubes are toasted and dry, but not browned.

Use the dried out bread to make your recipe. This technique worked perfectly for me! How do you dry out bread?

View 5 Photos ›

How to Roast Beets

partysugar — Mon, 01 Jun 2009 03:30:52 -0700

Last week my sister and I had a delicious beet and wheat berry salad at A16 restaurant. While we were munching on the juicy beets and pop in your mouth berries, she wondered how she could prepare beets in a similar manner at home. Well, Patricia - and anyone else who wants to know how to make beets - here's what you do:

Preheat the oven to 400°F. Trim the top and stems off the beets.
Place the beets in a small baking dish and add 1/4 inch water (or you could use fresh orange juice for more flavor).
Cover with foil and roast for 35-50 minutes, or until the beets are tender (like a baked potato).
Cool slightly. Working quickly and using your fingers, peel off the skin and discard.
Slice into wedges or chunks. Voila! The beets are ready for salad.

What's your favorite way to enjoy beets?

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How To Be A Success In The Kitchen

partysugar — Thu, 31 May 2007 01:18:51 -0700

Twenty seven years ago on May 31 Christopher Kimball, a prominent figure in the culinary world, founded Cook's Magazine. In 1993, he relaunched the magazine as Cook's Illustrated, the only non-glossy food magazine of its kind - all of the images are illustrations rather than photographed pictures. Kimball is the author of many cookbooks including The Cook's Bible and host of the television show "America's Test Kitchen". Here are his tips to being a success in the kitchen:

1. Read the recipe carefully. Read before you start so that you are adequately prepared.

2. Be prepared: Pull all the ingredients/tools you need BEFORE you start cooking, so that you know you have everything you need.

3. Follow the directions: Be sure to prepare the food as instructed in the ingredient list. Food that is uniformly and properly cut will not only cool at the same rate, but will also be more visually appealing.

To read the rest of his tips, read more

4. Pre-heat your oven. Most ovens need at least 15 minutes to preheat fully. So plan accordingly. If you don't pre-heat your oven properly, your food will spend more time in the oven and, therefore, your food may be dry and overcooked.

5. Keep substitutions to a minimum. There are certain substitutions that are acceptable but, in general, try to use the ingredients called for in the recipe.

6. Monitor the dish as it cooks. The cooking times in our recipes are meant as guidelines only. It is important to follow the visual clues provided in the recipe because there are always variations in ingredients and equipment.

Now that you've seen Cook's Illustrated tips for culinary mastery, why not share your recipe for success in the kitchen: what do you do to ensure a successful dish?

Source: CBS The Early Show

'Wich of the Week: Italian Pork With Goat Cheese

YumSugar — Wed, 11 Jun 2008 14:00:14 -0700

Though I love making sandwiches from scratch, some of the best sammies are the ones thrown together using the previous night's leftovers, don't you agree? In fact, when I sat down to eat this delicious stuffed pork the other night, I was already thinking about the sandwich I'd make with the leftovers.

So, if you decide to whip up Tuesday's Fast & Easy Dinner, I highly recommend saving at least one pork chop for the next day. That's all you need to make two of these yummy sandwiches; the filling is so decadent and creamy, I didn't even use condiments. To see how I made them, read more.

Here's what you'll need:

One pork chop stuffed with sundried tomatoes and spinach
Four slices of multigrain bread, toasted (I used my fave from Alvarado Street Bakery)
Four leaves of butter lettuce

To make the sandwiches:

Preheat oven to 300°F.
Slice the pork chop horizontally, so the filling is exposed, to produce two thinner slices of pork. Distribute the filling evenly on the two halves of the pork chop.
Place the pork, cheese side up, on a baking sheet and heat until warmed through, for about 10 minutes.
To make each sandwich, place two pieces of butter lettuce on one slice of bread. Top with pork, cheese side up. Top with remaining slice of bread and serve.

Makes 2 sandwiches.

Is the Jennie-O Oven-Ready Turkey Really Worth It?

YumSugar — Thu, 15 Nov 2007 07:01:33 -0800

A few days ago the folks at Jennie-O sent us one of their Oven-Ready freezer to oven turkeys. According to their website these turkeys - which have been around for the last four years - require, "No Thawing. No Mess. No Prep. No Apron." That's right, no thawing. You literally take it out of the freezer and you stick it in the oven. In fact, you don't have to touch the bird ever.

I must admit, upon learning how it works - cooked in "Fool-Proof" bag - I was more than just a little skeptical. However, in the name of tasty eats, I knew I had to try it.

So how did it turn out? Was it really "fool-proof" and was it tasty? To find out the answer to these questions and more, read more

When I opened the outside container, I was met with an 11.8 pound turkey vacuum sealed inside of a translucent yellow bag. I followed the directions and cut a few slits in the plastic in order to break the vacuum seal. I then pulled the plastic away from the bird, placed it in a roasting pan and tossed in to a preheated 350F oven. That was it; my hands never once made contact with the actual bird.

Fast forward several hours and I was cutting into a succulent and juicy turkey. The skin was a little on the salty side, but the flavor was classic and not overpowering. It was also tender and juicy on the inside. As someone who loves to cook, I found it to be a little bit odd; there were a few seasonings I would have liked to use. However, I know quite a few people who don't love cooking and just want to have a nice bird on Thanksgiving. If you're one of those folks, then I would recommend you give it a try.

The experience is absolutely effortless, but not totally flawless. I didn't wait for the popup button to pop up - I find that by that time, the birds are usually overcooked - so I went with the thermometer method instead. Unfortunately, due to the plastic bag that the turkey is roasting - or is it steaming? - in, it was really difficult to see exactly where you were sticking the thermometer. I also found that gravy made from the drippings was too salty with a hint of artificial flavor to it. You also can't make any stuffing in it, and it does not come with the giblets/innards pack like most turkeys.

Overall I'd say, if you love cooking, then go ahead and skip out on this one, but if you're looking for a simple way to get a pretty good Thanksgiving bird on the table, then rush out and pick one up. The turkey will come out juicy and you won't have to worry about defrosting. The price on Jennie-O's website says $57, however I saw them at my local Safeway for under $25.

Have you tried it? If so, what did you think?

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Reader Recipe: Cuckoohead Cookies

YumSugar — Wed, 24 Oct 2007 03:00:06 -0700

In honor of National Cookie Month, Sugar staffer Nancita decided to resurrect a recipe she "invented" at age 5. Since I know you guys like snickerdoodles, I thought you would appreciate this story.

Writes Nancita:

I invented this recipe when I was five, after first encountering a Snickerdoodles cookie. I thought it was a funny name and wanted to come up with my own cookie with a silly name. I called them cuckooheads and suggested the main ingredients: almonds, raisins, and caramels; my mom put together the recipe.

While it's definitely an unlikely set of ingredients - a bit cuckoo, if you will - Nancita assures me that these cookies are chock full of gooey goodness. To get the recipe, read more

Cuckooheads

2 1/4 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter
3/4 cup sugar
3/4 cup packed brown sugar (light)
1 teaspoon almond extract
2 large eggs
1 cup raisins
1 1/2 cups caramels, snipped into sixths (use a pair of oil kitchen shears to cut them)
1 cup toasted slivered almonds

Preheat over to 350 degrees.

Combine flour, baking soda, and salt in a small bowl. Beat butter, both sugars, and almond extract in large bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture, then raisins, caramels, and nuts.

Using a spoon, scoop out the dough and form it into tight balls, keeping the caramel away from the edges. Place balls onto ungreased baking sheet. Bake for 9 to 11 minutes until golden brown. Let stand for two minutes. Remove to wire racks to cool completely.

How to Make Ghost Toast

YumSugar — Tue, 23 Oct 2007 10:00:28 -0700

Who says Halloween food only comes out at night? You can also start your day in a spooky way with this ghost-emblazoned cinnamon toast recipe from The Charlotte Weekly. (Thanks, Curbly.)

I haven't made cinnamon toast in ages, so I can't wait to try this super-easy project. To find out how to make it, read more

Spread soft butter or margarine on a large slice of white bread.
Carefully cut or tear a ghostlike shape out of aluminum foil.
Press the foil shape on top of the buttered bread. Sprinkle the bread generously with a mixture of cinnamon and sugar.
Place the slices on a baking sheet and slip under a preheated broiler for about two or three minutes or until the butter is hot and bubbly.
Remove the foil template to unveil spooky toast.

Source

Reader Recipe: Southwestern Stuffed Acorn Squash

partysugar — Fri, 19 Oct 2007 16:15:41 -0700

If you are interested in experimenting with a new type of Fall ingredient, why not try acorn squash? That's what TeamSugar reader llendril did recently. She expertly stuffed the squash with a scrumptious mixture of chicken sausage, black beans, onions, and peppers. The final result was a delicious and divine meal with a gorgeous presentation. These stuffed squash would be a wonderful impromptu dinner party dish! To see how she made them, read more

Southwestern Stuffed Acorn Squash
From reader llendril

My love affair with all things Autumn continues.
Well, all things Autumn save for the clothing. I am at a complete loss when it comes to dressing for cooler weather - and I'm afraid to imagine what will happen come wintertime. I was out shopping today, moseying through stores filled with sweaters and coats and scarves (oh my!). The only thing I could think to do? Head to the back, to the sale racks, to the tank tops. I bought a tank top today. It should really do me well, oh, six months from now.

But you are probably here to read about food. So I will get to that now.
I am at least adapting well to the changing of seasons as far as the kitchen is concerned. This time around, I decided to try acorn squash - a variety I have never eaten before.

Southwestern Stuffed Acorn Squash
Adapted from Eating Well magazine, October 2007

1 acorn squash
2 ounces chicken sausage, sweet Italian style
1/3 small onion, chopped
1/4 medium red bell pepper, chopped
1 small clove garlic, minced
1/2 tablespoon chili powder
1/2 teaspoon ground cumin
2/3 cup chopped cherry tomatoes
5 ounces canned black beans, rinsed
pinch of salt
1/3 cup shredded light jarlsberg

1) preheat oven to 375°. Lightly coat a baking sheet with cooking spray
2) cut squash in half horizontally. scoop out and discard seeds. place squash cut-side down on baking sheet and bake in oven for about 45 minutes, until tender
3) meanwhile, coat a skillet with cooking spray. heat over medium heat
4) add sausage and cook about 3 to 5 minutes, breaking up with a wooden spoon
5) add onion and bell pepper. cook, stirring often, about 3 to 5 minutes
6) stir in garlic, chili powder, and cumin. cook about 30 seconds
7) stir in tomatoes, beans, and salt
8 ) cover, reduce heat, and simmer about 10 to 12 minutes, until tomatoes are broken down
9) remove squash from oven and reduce oven temperature to 325°
10) fill squash halves with sausage mixture. top with cheese. place on baking sheet (cut-side up) and bake until filling is heated and cheese melts, about 10 minutes

I had a really good feeling about this recipe. I knew that I would love it, and it certainly did not disappoint. The sweetness of the squash married quite well with the slight spiciness of the filling (the original recipe calls for hot sauce, which I omitted). The entire dish felt warm and hearty - very comforting, in that respect - and yet is still quite good for you. I love cooking with black beans (and that love only intensified once they made the list of eight foods you should eat every day) and this was a fantastic way to combine them with the very autumn-y squash. Not much else to say about this one except for it's delicious. enjoy! and I look forward to blogging about more fall-inspired recipes soon!

Reader Recipe: Salmon with Puff Pastry and Pesto

YumSugar — Fri, 21 Sep 2007 01:03:55 -0700

I was checking out all the great recipes in the Food & Entertaining channel, when I came across this colorful salmon with puff pastry and pesto that TeamSugar member rlveronica cooked up. It's simple to make, and whips up in no time at all. It's also quite colorful and flavorful and is bound to be a hit. To cook up this meal for dinner tonight, read more

Submitted by TeamSugar member rlveronica
From Giada De Laurentiis, Food Network

So easy to make! It's a great hit too!

Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 10 minutes
Yield: 4 servings

You'll need:
4 pieces of purchased puff pastry, each cut to be just larger than a piece of salmon
4 (4 to 6-ounce) pieces salmon
1/4 cup sliced almonds
1/4 cup purchased pesto
2 tomatoes, sliced

Directions:
Preheat the oven to 400 degrees F.
On a foil-lined baking sheet, place the 4 pieces of puff pastry. Also place the 4 pieces of salmon, being careful to make sure they are not touching. Sprinkle each piece of salmon with 1 tablespoon of the sliced almonds. Bake for 10 minutes.

To serve, place each piece of puff pastry on a plate. Top each puff pastry with 1 tablespoon of pesto. Top the pesto with 2 slices of tomatoes each. Top the tomatoes with the salmon and serve.

Source