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Fast & Easy Dinner: Tomato Bisque With Mozzarella Crostini

partysugar — Wed, 25 Nov 2009 09:00:09 -0800

When the weather outside is frightful, but the fire inside is delightful, there's nothing I crave more than a bowl of steaming hot soup. Tomato soup is the ultimate comfort soup and this rendition is super creamy, but not loaded with fattening ingredients.

In fact, there's no cream, milk, or half-and-half in this recipe; the rich, smooth texture comes from the addition of silken tofu. Sound intriguingly scrumptious? Wait until you read the recipe, after the break.

Come Party With Me: Italian Christmas Eve - Menu

partysugar — Tue, 16 Dec 2008 09:00:21 -0800

On Christmas Eve it's customary for Italians to consume seafood for dinner; they enjoy course after course of rich fish items. Although my family has Irish origins, I thought it would be fun to plan an Italian-style Christmas Eve - this year we'll be eating seven delicious seafood dishes. To get the party started we'll have raw oysters and cold, marinated anchovies waiting for the guests. Once a group has arrived, the hot appetizers will be set out. Spicy seared scallops are a delightful bite and slices of clam pizza are crisp and salty.

At the dining table a tuna and white bean salad will be served, followed by a silky shrimp bisque. The meal finishes with a velvety lobster pasta with cream sauce. Doesn't it sound to die for? Look at these recipes when you read more.

Spicy Seared Scallops
From Martha Stewart

Ingredients

24 sea scallops (about 1 1/2 pounds), halved
Olive-oil cooking spray
For the seasoning:
6 tablespoons all-purpose flour
1 1/2 teaspoons cayenne pepper, or more to taste
3 teaspoons ground cumin
3 teaspoons ground coriander
1 1/2 teaspoons coarse salt
3/4 teaspoon ground cardamom
For the Garnish:
One 12-inch-long daikon radish, peeled and cut into 1/4-inch-thick rounds
5 romaine lettuce leaves, very thinly sliced

Directions

Combine flour, cayenne pepper, cumin, coriander, salt, and cardamom in a small bowl. Dip each halved scallop into the flour mixture to coat; set aside.
Place daikon rounds on serving platter. Top each with shredded lettuce; set aside.
Heat a medium nonstick skillet over medium heat. Coat with olive-oil spray, add coated scallops, and sear until light golden brown and cooked through, about 1 minute per side.
Transfer each seared scallop half to a daikon round. Serve warm or at room temperature.

Makes 48.

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White Clam Pizza
From Every Day With Rachael Ray magazine

Ingredients

5 tablespoons extra-virgin olive oil
1 tablespoon finely chopped garlic
Salt
1/3 cup flour, for dusting
Two 16-ounce packages refrigerated pizza dough
Two 1-pound containers frozen chopped clams, thawed and drained (about 2 1/2 cups)
4 teaspoons grated Parmesan cheese
1 tablespoon fresh thyme leaves
Pepper

Directions

Position a rack in the bottom of the oven, place an inverted baking sheet on top and preheat to 500°.
In a small bowl, combine the olive oil, garlic and 2 pinches salt.
Lightly flour a baking sheet, place 1 piece of pizza dough on top and stretch to fit the dimensions of the baking sheet.
Drizzle 2 1/2 tablespoons garlic oil on top. Sprinkle half of the clams on top and season with 2 teaspoons Parmesan, 1 1/2 teaspoons thyme and salt and pepper.
Set the baking sheet on the hot baking sheet in the oven. Bake until crisp and golden, about 20 minutes. Repeat with the remaining ingredients to make another pizza.

Serves 4.

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Tuna and White Bean Salad
From Food and Wine

Ingredients

2 6-ounce cans tuna packed in oil
3 cups drained and rinsed canned white beans, preferably cannellini (from two 15-ounce cans)
1 red onion, sliced thin
1 tablespoon drained capers
2 bunches watercress (about 3/4 pound), tough stems removed and leaves chopped (about 2 quarts)
2 tablespoons olive oil
1 tablespoon red- or white-wine vinegar
3/4 teaspoon salt
1 teaspoon fresh-ground black pepper

Directions
Put the tuna with its oil, the beans, onion, capers, watercress, olive oil, vinegar, salt, and pepper in a large bowl. Toss gently to combine.

Serves 4.

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Shrimp Bisque
From Ina Garten

Ingredients

1 pound large shrimp, peeled and deveined, shells reserved
4 cups seafood stock
3 tablespoons good olive oil
2 cups chopped leeks, white and light green parts (3 leeks)
1 tablespoon chopped garlic (3 cloves)
Pinch cayenne pepper
1/4 cup Cognac or brandy
1/4 cup dry sherry
4 tablespoons (1/2 stick) unsalted butter
1/4 cup all-purpose flour
2 cups half-and-half
1/3 cup tomato paste
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Directions

Place the shrimp shells and seafood stock in a saucepan and simmer for 15 minutes. Strain and reserve the stock. Add enough water to make 3 3/4 cups.
Meanwhile, heat the olive oil in a large pot or Dutch oven. Add the leeks and cook them for 10 minutes over medium-low heat, or until the leeks are tender but not browned.
Add the garlic and cook 1 more minute. Add the cayenne pepper and shrimp and cook over medium to low heat for 3 minutes, stirring occasionally.
Add the Cognac and cook for 1 minute, then the sherry and cook for 3 minutes longer.
Transfer the shrimp and leeks to a food processor fitted with a steel blade and process until coarsely pureed.
In the same pot, melt the butter. Add the flour and cook over medium-low heat for 1 minute, stirring with a wooden spoon. Add the half-and-half and cook, stirring with a whisk, until thickened, about 3 minutes. Stir in the pureed shrimp, the stock, tomato paste, salt, and pepper and heat gently until hot but not boiling. Season, to taste, and serve hot.

Serves 4-6.

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Lobster Pasta With Herbed Cream Sauce
From Bon Appétit

Ingredients

3 1 3/4-pound live lobsters
3 tablespoons olive oil
1/4 cup tomato paste
2 large plum tomatoes, chopped
1/3 cup dry white wine
2 tablespoons white wine vinegar
2 garlic cloves, sliced
2 fresh tarragon sprigs
2 fresh thyme sprigs
2 fresh Italian parsley sprigs
6 cups whipping cream
1 1/2 pounds fettuccine or linguine

Directions

Bring very large pot of salted water to boil. Add lobsters. Boil until cooked through, about 12 minutes (or cook in batches, if necessary).
Using tongs, transfer lobsters to large rimmed baking sheet. Remove meat from tail and claws; place meat in medium bowl. Remove any roe from bodies and place in small bowl. Cover and chill meat and roe (if any). Remove tomalley (green matter) from bodies and discard. Reserve bodies and shells.
Heat oil in heavy large pot over high heat. Add reserved lobster bodies and shells. Sauté 3 minutes. Reduce heat to low. Add tomato paste; stir 3 minutes.
Stir in tomatoes, wine, vinegar, garlic, tarragon, thyme, and parsley. Add cream; boil 2 minutes. Reduce heat to medium-low. Simmer just until lobster flavor infuses cream, stirring occasionally, about 20 minutes.
Strain sauce into large bowl, pressing on solids to extract as much liquid as possible. Discard contents of strainer. (Lobster and sauce can be prepared 1 day ahead. Cover separately and chill.)
Transfer sauce to heavy large saucepan. Cut lobster meat into bite-size pieces; coarsely crumble roe, if using. Add to sauce. Gently rewarm over low heat, stirring occasionally.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain; return pasta to pot. Add sauce; toss over medium-high heat until sauce coats pasta, about 4 minutes. Season with salt and pepper. Transfer to large shallow bowl and serve.

Serves 10.

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Come Party With Me: Movie Night - Menu

partysugar — Tue, 08 Jan 2008 09:13:31 -0800

I am super excited about cooking a delicious French-inspired meal for my French themed movie night. To get things started, I'll make a baked brie. Picholine olives and croutons will complement the melty cheese. After guests have enjoyed a cocktail we will sit down to a first course shrimp bisque. The main dish is a delicious bacon wrapped chicken with a thick chicken liver sauce and haricot vert bundles with shallot vinaigrette. Just writing the names of the dishes makes me famished! For the recipes, read more.

Baked Brie
From Martha Stewart

1 cup pecan halves
3/4 cup packed dark-brown sugar
All-purpose flour, for dusting
2 standard packages (17 1/4 ounces) frozen puff pastry, thawed
1 wheel (2.2 pounds) Brie
1 large egg yolk
2 tablespoons heavy cream

In a medium bowl, combine pecans and sugar, using your fingertips to thoroughly mix; set aside. Line a baking sheet with a Silpat (French nonstick baking mat) or parchment paper; set aside.
Lightly dust work surface with flour. Place two sheets (one box) of puff pastry on the work surface one on top of the other.
Using a rolling pin, adhere the two pieces of the puff pastry together. Continue rolling puff pastry until it is very thin, slightly less than 1/8 inch thick. Using a pastry wheel or a sharp knife, cut the puff pastry into a 13-inch round, reserving scraps for decorating.
Place the Brie in the center of the puff pastry. Top the Brie with pecan mixture, spreading to within 1/2 inch of the edge of the cheese. Be sure to remove any sugar or nuts from the puff pastry, as they may cause holes to form during baking. Fold puff pastry up and over Brie to enclose. The center of the Brie will not be completely covered with pastry. Transfer to prepared baking sheet.
Lightly dust work surface with flour. Repeat rolling and cutting process with remaining two sheets of puff pastry. Drape pastry over the Brie, tucking the edges under to enclose.
In a small bowl, combine egg yolk and cream to make an egg wash.
Cut reserved scraps of puff pastry into decorative shapes. Using a pastry brush, gently brush the decorative shapes with the egg wash, and adhere to wrapped Brie. Brush the wrapped Brie evenly with the egg wash. Transfer to refrigerator and chill for at least 30 minutes and up to overnight.
Preheat oven to 400 degrees. Bake Brie until golden brown and puffed, about 30 minutes. Reduce oven temperature to 350 degrees and bake until dark golden brown, 25 to 35 minutes more.

Serves 12 to 16.

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Shrimp Bisque
From Tyler Florence

1 1/2 pounds shrimp, shelled and deveined, shells reserved
Extra-virgin olive oil
1 stick (8 tablespoons) unsalted butter
2 1eeks, trimmed, halved lengthwise, and rinsed well
3 stalks celery, cut into big chunks
2 carrots, cut into big chunks
3 sprigs fresh thyme
1 bay leaf
2 strips orange zest
2 tablespoons tomato paste
1/4 cup brandy
3 tablespoons all-purpose flour
4 cups heavy cream
Kosher salt and freshly ground black pepper
Finely grated orange zest, for garnish
Finely chopped fresh chives, for garnish

Heat 3 tablespoons olive oil in a large pot over medium heat and melt the butter into it.
Then add the shrimp shells, the leeks, celery, carrots, 3 sprigs thyme, the bay leaf, orange zest, and tomato paste. Cook, stirring every now and then, until the shells are red and the vegetables are soft, about 10 minutes.
Take the pot off the heat and carefully pour in the brandy. Ignite the brandy with a long kitchen match and let burn until the flame subsides.
Return the pot to the heat, sprinkle in the flour, give it a stir, and cook for another 2 minutes.
Now add water to cover and deglaze, scraping up all the browned bits on the bottom of the pot with a wooden spoon.
Add the cream and bring to a boil. Immediately turn the heat down to low and gently simmer until the soup is reduced and thickened, 30 to 45 minutes.
Strain into a clean pot and season with salt and pepper.
Chop the shrimp. Return the bisque to a simmer, add the shrimp and cook 2 to 3 minutes just to cook the shrimp through.
Give the bisque a final taste for seasoning, pour it into warmed soup bowls and serve garnished with the orange zest and chives.

Serves 4-6.

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Bacon-Wrapped Chicken Breasts
From Food and Wine magazine

4 skinless, boneless chicken breast halves
Salt and freshly ground pepper
4 thyme sprigs, plus 1 teaspoon chopped thyme
8 slices of thick-cut bacon ( 1/2 pound)
3 tablespoons unsalted butter
2 tablespoons plus 2 teaspoons extra-virgin olive oil
1/2 pound chicken livers, trimmed
1 medium shallot, minced
1 garlic clove, minced
2 tablespoons plus 1 teaspoon sherry vinegar
1 cup chicken stock or low-sodium broth

Preheat the oven to 400°.
Season the chicken with salt and pepper. Place a thyme sprig on top of each breast half and wrap each half in 2 slices of bacon; secure the bacon with toothpicks.
Heat a large, ovenproof skillet. Add the chicken and cook over moderately high heat until the bacon is browned, 5 minutes.
Turn the chicken and roast in the oven for 10 minutes, or until cooked through. Add 1 tablespoon of the butter and the chopped thyme to the pan and baste the chicken. Let rest for 5 minutes.
Meanwhile, in a small skillet, heat 2 tablespoons of the oil. Season the livers with salt and pepper. Cook over moderately high heat until golden brown, about 4 minutes.
Add the shallot and garlic and cook until softened.
Add 2 tablespoons of the vinegar and cook for 2 minutes. Add the stock and the remaining 2 tablespoons of butter and simmer over low heat until the livers are firm.
Puree the livers in a blender and strain through a very fine sieve set over a saucepan. Stir in the remaining oil and vinegar; season with salt and pepper.
Discard the toothpicks and thickly slice the chicken. Spoon the sauce onto plates, top with the chicken and serve.

Serves 4.

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Haricots Verts Bundles Wih Shallot Vinaigrette
From Trish Magwood

1 lb. haricot verts
2 shallots, finely minced
1/3 cup sherry vinegar
2 tbsp Dijon mustard
1 cup olive oil
2 tbsp honey
2 tsp fresh tarragon, chopped
Freshly ground black pepper to taste
bunch fresh chives

Clean the beans and trim stem end.
In a double boiler, steam the beans until tender-crisp, 3-5 minutes.
Transfer immediately to a large bowl filled with ice water to stop cooking.
In a bowl combine, vinegar and Dijon mustard. While whisking, slowly drizzle in olive oil to emulsify. Add honey and tarragon and season with salt and pepper.
Immerse chives in boiling water, let stand 1-2 minutes until pliable.
Placed cooked beans on a platter, using chives, tie into bundles of 4-5 beans.
Pour dressing over bean bundles. Season with salt.

Serves 4.

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Simple Tip: Save Shrimp Shells to Make Stock

partysugar — Mon, 18 May 2009 10:15:35 -0700

While I love to buy deveined and shelled shrimp from my fishmonger, it's more affordable to buy the shrimp with the shell still intact. Thus, I normally remove the shells myself. Then to get more bang for my buck, I use them to make fish stock.

It's very simple: Instead of discarding the carcasses, toss in a large pot with water, herbs, and aromatic vegetables. Simmer for 30-40 minutes, skimming off the foam when necessary. Drain and pour the stock into containers for storing. The next time you want to make clam chowder or lobster bisque, you won't need to purchase fish stock! Do you save the shells of seafood to make stock?

In Season: Spring Onions

YumSugar — Fri, 27 Mar 2009 03:30:48 -0700

It's hard to appreciate the onset of Spring without considering the glorious bounty of new produce options at the farmers market. This week, I was enraptured by the spring onions.

Don't confuse a spring onion with its close counterpart, the long, thin scallion (or green onion). Spring onions are more petite than leeks, and look different from scallions because they will bulge near the root: they are simply young onions that have been pulled before they develop into conventional onions. These seasonal vegetables are milder than regular onions yet zippier and sweeter than green onions. Learn how to pick and enjoy them when you read more.

Select bunches of spring onions that have perky leaves, a vivid green color, and a firm bulb that may be either white or purple (there is little difference in flavor between the two). They will store in a perforated bag in the refrigerator for several days. They don't last as long as regular onions and, like scallions, will turn slimy. To prepare, soak and wash thoroughly of all dirt and sand, and trim off the roots; cut off the top of the greens, and slice the bulb into rounds.

Because of their mild flavor, spring onions taste great in raw salads; they can also be grilled, roasted, or stir-fried. Use them in place of onions or scallions in a dish, or consider one of these ideas:

Glaze onions in a sauté pan and serve as an agro-dolce appetizer.
Reserve the tougher green tops for use in vegetable or chicken stock.
Stir into mashed potatoes to make the classic Irish dish, champ.
Caramelize and purée them in a creamy bisque.

What do you think of spring onions, and what are your favorite ways to enjoy them?

What's on Obama's Pre-Presidential Dinner Plate

YumSugar — Tue, 13 Jan 2009 11:15:08 -0800

We've got our hands on the menu for Obama's last supper before the big day, and it ain't Southern-style johnnycakes or Hawaiian pizza.

The Hilton Washington Hotel in Washington, DC, one of three venues hosting an official candlelight dinner on the eve of the presidential inauguration, has revealed an elaborate menu. This is the last meal the Obamas will have before they spend the next four years under the discerning palate of Cristeta Comerford, the current White House executive chef. To see the menu, read more.

New England Lobster Bisque en Croute
Porcini Dusted Petit Fillet, Port Wine Demi, Complemented with Seared Sundried Tomato Scented Escolar Basil Emulsion
Sea Salt Roasted Tricolor Fingerling Potatoes
Winter Baby Vegetables
Warm Sticky Toffee Pudding with Vanilla Ice Cream

What do you think of the menu? Does it sound like something that the president-elect would enjoy as a last meal before being sworn in as the nation's leader?

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What's Cooking at Slashfood

YumSugar — Thu, 13 Nov 2008 04:03:23 -0800

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

Is taking home leftover restaurant bread considered a faux pas?
Pinkberry bids farewell to its limited-edition coffee flavor.
Is there a correct way to eat grilled cheese sandwiches?
This butternut squash and roasted garlic bisque turned one squash-hater into a fan.
The ultimate video guide to making an inside-out California roll.
Why Trimbach's Alsatian wines should be on your must-taste list.

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Come Party With Me Movie Night - Drinks

partysugar — Thu, 10 Jan 2008 12:28:39 -0800

Deciding what drinks to serve at my French-themed Movie Night was surprisingly trés facile! Besides sparkling and still water, I'll pour one signature cocktail and offer guests a tasting of French wines.

A French martini, made with pineapple juice and chambord, will be served with the baked brie appetizer.

A rich, buttery Chardonnay pairs nicely with the shrimp bisque. With the bacon-wrapped chicken breasts pour a lighter, fruity red like a Pinot Noir. After the movie, finish the night with a glass of champagne and the chocolate soufflé.

For French martini recipe, read more.

French Martini
From David Lawrence

2 ounces of good vodka
1 ounce of Chambord (raspberry liqueur)
4 ounces of pineapple juice

Pour all ingredients into a cocktail shaker, tumble in a handful of ice, and shake vigorously.
Strain into a frosted martini glass.

Serves one.

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Hell's Kitchen - 3.6 Recap

partysugar — Tue, 10 Jul 2007 11:01:38 -0700

Was it just me or was last night's episode of Hell's Kitchen somewhat entertaining? After catching the snooze fest that was the Food Network's shameful Next Star, Hell's Kitchen - with a gentler Ramsay (gentler = he did not break any plates) and glamorous photoshoot - was actually kind of fun. Melissa brought the boys down in battle lobster, Rock threw a temper tantrum, and Bonnie made something that impressed chef Ramsay. For all that and more read more

Following last week's elimination switch up - Melissa was moved to the boys team to prove herself - both sides are thinking positively. In a creative challenge, each team is given one hour to make 3 original lobster dishes. Josh is not allowed to participate because he mis-tasted lobster during the blind tasting. Bonnie turns into a whiny b*tch stating that she hates killing lobster, doesn't want to dip her hand into the tank for the shellfish, and blah, blah, blah. She then shocks everyone - herself included - with a tasty grilled lobster salad. Rock wins the second course with his buttermilk, fried lobster, and it comes down to a tough choice between Jen and Brad's respective lobster bisques. Ramsay declares the girls as winners and they find out that their glamorous prize is to appear with Ramsay in (this week's edition?) InTouch magazine. They are whisked off in a limo, guzzling champagne, while the blue team is left to sort through the trash.
The girls have a fabulous time glamming it up: Bonnie looks gorgeous, Jen looks a little tipsy, and Julia looks out of place (but doesn't she always? that's why I love her!) as they pose Charlie's Angels style - guns replaced by kitchen appliances - with chef Ramsay. Rock's anger builds as he is sent to empty the trash bins at the photoshoot. Luckily he is in a better mood by the time dinner service starts. The girls, perhaps on a high from being in a photoshoot, have an exceptional night with only a few blunders (Bonnie starts a fire, Julia has a breakdown). The boys+Melissa, perhaps still feeling gross from digging thru the trash all day, can't seem to do anything right. Brad ruins the risotto, Melissa fails to realize/admit that she overcooked the monkfish, Josh bumbles around like a clown, and the entire team runs out of mashed potatoes way before the majority of their dinners are sent out, forcing Ramsay to shut them down.

Obvious losers, the blue team is asked to nominate 2 people for elimination. At the chopping block Ramsay calls Melissa forward and sends her home (good riddance crazy!). Next he asks Brad and Josh to step up to the plate leading everyone to believe that he is about to boot another contestant! Instead Ramsay reiterates how crappy they were and tells them politely to get back in line and get the f*ck out of Hell's Kitchen.

And so another episode ends but not without some excellent sayings by the chef we love to hate, Gordon Ramsay:

Jen just watch where you are rolling that pizza cutter.
I call away a spaghetti and get a sea bass, and I get a risotto as a little gift I don't even f**king need.
Everything she touches she screws, yes chef no chef, screw that.
It looks like regurgitated dog food.
Blue team, let's put you out of your misery. You were crap. You got beat by a nanny, a waffle house cook, and a pastry chef.

Does anyone else think that the girls "won" the challenge because the pic for InTouch would look hotter?? I mean chef Ramsay surrounded by a bunch of male chefs...not so hot.

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