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Southern Side: Creamed Collard Greens

YumSugar — Wed, 18 Nov 2009 12:50:11 -0800

I'm a little sick of the traditional Thanksgiving meal. That's why this year I plan on serving slightly different versions of old favorites - like a turkey roulade instead of a whole roasted turkey, for instance.

Rather than the usual green bean casserole, I'm reaching for a neo-Southern riff on the creamed spinach standby, and plan on impressing guests with creamed collard greens. Unlike creamed spinach, this vegetable side isn't swimming in heavy cream; the cream adds subtle body, while smoky bacon rounds out the collards' bitter character.

But the pièce de résistance is really the crispy, cheesy crumb topping. Be sure to make a generous amount, because the more, the better. Add a new tradition to your meal when you keep reading

Definition: Panko

YumSugar — Wed, 11 Nov 2009 14:00:40 -0800

Panko (pronounced "pahn-ko") is the Japanese word for breadcrumbs. Unlike typical breadcrumbs, however, these have a flake-like composition and larger surface area, which achieves a crispness that's airier, less dense, and longer-lasting than their conventional counterparts.

White panko is made from crustless bread, while tan panko is made using the entire loaf. Both can be found at Asian markets, and used as a topping for fried foods or as a binding agent in dishes such as crab cakes. We've used it to incorporate texture into everything from crab dip to goat cheese and pesto macaroni.

Monday's Leftovers: Crunchy Pork Chops With Spinach Salad

YumSugar — Mon, 15 Jun 2009 07:50:56 -0700

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 read more.

Crunchy Pork Chops With Spinach Salad
From Nigella Lawson

Ingredients

Pork chops:
2 pork chops, approximately 8 ounces each
1 egg
1/2 teaspoon Dijon mustard
1/4 teaspoon dried oregano
Salt and freshly ground black pepper
1 cup breadcrumbs
1 tablespoon freshly grated Parmesan
1 cup ground nut oil or similar, for frying

Spinach and tomato salad:
3 medium tomatoes
1/2 clove garlic, minced
1 tablespoon olive oil
1 tablespoon lemon juice
4 cups baby spinach leaves
Salt and pepper

Directions

Trim the thick white fat off the pork chops, cutting carefully around the outside edge. Lay the chops between 2 pieces of plastic wrap and, using a mallet or a rolling pin beat them until the meaty part of the chop is half as thick. You will need to beat around the bone, so turn them over once as you go.
Beat the egg in a shallow wide bowl with the mustard, oregano, and salt and pepper. On a large plate or platter, combine the breadcrumbs with the Parmesan.
Press each of the chops into the egg mixture, coating either side. Then dip the eggy chops into the bread crumbs, covering them evenly. Let them lie on a cooling rack to dry slightly while you heat the oil in a large frying pan. When a small cube of bread sizzles if dropped into the oil, then the oil is hot enough. Cook the chops until they are a deep golden color, about 5 to 7 minutes a side (depending on how thin you've managed to get them and how cold they were before going in the oil).
Meanwhile, quarter the tomatoes and take out the seeds, then cut the shells into strips and dice them. You can take off the skins, too, if you prefer, by steeping the tomatoes first into a bowl of just boiled water for 3 to 5 minutes. Combine the diced tomato, minced or grated garlic, oil, and lemon juice in a bowl, and season well with salt and pepper.
When the chops are ready, toss the spinach in the tomato mixture until well coated and divide the salad between 2 large plates, putting each chop alongside.

Serves 2.

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Make Your Own Breadcrumbs

partysugar — Mon, 23 Mar 2009 03:30:56 -0700

Anytime a recipe calls for regular breadcrumbs I prefer to make my own. They taste fresher and less dry than their container counterpart. I haven't always done this: Several years ago I needed breadcrumbs and reached into my pantry for the store bought crumbs. However, I couldn't remember the last time I used them! Thus, I tossed them out and decided to experiment with bread and the food processor.

The texture was so light, crumbly, and crunchy that I've never returned to the premade kind. Once you learn the simple technique, you can jazz them up with all sorts - spices, finely grated cheese, nuts, minced herbs - of seasonings. To see how insanely easy it is to make your own breadcrumbs, read more.

Select a type of bread. White, wheat, sourdough, brioche - whatever you have on hand is fine. Tear several slices or a large chunk into small pieces. Generally speaking, 9 slices of white bread will make about 3 1/2 cups of breadcrumbs.
Toss the bread pieces into a food processor. Process until fine crumbs form.
Transfer to a dish and use according to the recipe.

Voila. Instant breadcrumbs! Making these is a great way to use up old bread. Have you ever made your own breadcrumbs?

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Celebrate World Pasta Day With Orecchiette

YumSugar — Sat, 25 Oct 2008 08:00:38 -0700

When I learned that today is World Pasta Day, my imagination began to run wild. What should I make to celebrate? The options were endless: baked ziti; pasta alla norma; linguine with white clam sauce. What to do?

Then I came across the perfect recipe. It completely rises to the occasion: it's everyday but also gourmet, somewhat healthy yet just indulgent enough, and it epitomizes pasta as the ultimate in comfort food. To get this recipe, which also happens to be quick and easy, read more.

Orecchiette With Toasted Breadcrumbs
From Giada De Laurentiis

Ingredients

1 pound dried orecchiette or other small shaped pasta
3/4 cup extra-virgin olive oil
2/3 cup Italian seasoned dried bread crumbs
Sea salt and freshly ground black pepper
1/4 cup grated Parmesan
1 cup finely chopped prosciutto
2 tablespoons chopped fresh parsley leaves

Directions

In a large pot, bring to a boil 6 quarts of salted water. Cook pasta until al dente, about 8 minutes.
Meanwhile, in a medium-sized saute pan, heat the oil until warm. Since the bread crumbs will cook quickly, you don't want to add them into a hot pan, otherwise they can burn. Add the breadcrumbs and stir constantly. Season lightly with salt and pepper since flavored bread crumbs may already have seasoning. Saute for about 2 minutes. Remove from heat and set aside.
Drain pasta in a colander. Working quickly, add pasta to the saute pan and stir to combine. Add Parmesan and the chopped prosciutto. Mix thoroughly.
Pour into large serving bowl and garnish with chopped parsley.

Serves 4.

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Fast & Easy Dinner: Chicken Tenders With Apricots and Sauteed Spinach

partysugar — Fri, 16 May 2008 10:30:09 -0700

Tonight use chicken breast tenders to create a rapid yet delicious meal. The kid friendly tenders cook quicker than whole chicken breasts, making them perfect for a Friday night.

Apricots make a thick, syrup-like sauce, and crisp, just wilted spinach rounds out the dish. Although the recipe calls for canned apricots, fresh ones would be equally scrumptious. To look at the recipe, which was created by our friends at MyRecipes.com, read more.

Chicken Tenders With Apricots and Sauteed Spinach
From Cooking Light

Ingredients

5 teaspoons olive oil, divided
1 1/2 pounds chicken breast tenders
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1 cup Italian-seasoned breadcrumbs
1 (16-ounce) can apricot halves in light syrup, undrained
1 tablespoon lemon juice
1/4 teaspoon salt
1 (10-ounce) package fresh spinach

Get more recipes at MyRecipes.com

Directions

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
Sprinkle chicken evenly with pepper and 1/8 teaspoon salt. Place chicken and breadcrumbs in a large zip-top plastic bag; seal bag, and shake to coat.
Add chicken to pan; cook 2 1/2 minutes on each side or until done.
Drain apricots in a colander over a bowl; reserve 1/2 cup liquid. Add apricot halves and 1/2 cup reserved liquid to pan; cover and cook 3 minutes or until the chicken is done. Remove chicken mixture from pan; keep warm.
Wipe pan with a paper towel. Heat 2 teaspoons oil in pan over medium-high heat. Add lemon juice, 1/4 teaspoon salt, and spinach; cook 3 minutes or until the spinach is slightly wilted. Serve spinach with chicken and apricots.

Serves 4 (serving size: about 4 ounces chicken, 3 apricot halves, and about 1/3 cup spinach).

Nutritional Information: CALORIES 432(18% from fat); FAT 8.8g (sat 1.6g,mono 5g,poly 1.3g); PROTEIN 46.2g; CHOLESTEROL 99mg; CALCIUM 131mg; SODIUM 819mg; FIBER 5g; IRON 4.6mg; CARBOHYDRATE 41.8g

Like the recipe above? Try out some of these other ones:

- Dinner Tonight Recipes in 45-Minutes or Less
- Quick and Easy Meal Ideas
- 10 Chicken Dinners for the Busy Cook
- Get More Chicken Recipes

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Yummy Links: From Vegetarianism to Breakfast

partysugar — Fri, 30 Oct 2009 09:15:51 -0700

This week's episode of Top Chef brought to light four myths about vegetarian cooking. - Jezebel
New York City's food bloggers are playing musical chairs. - Grub Street NY
Are these 10 items really the world's scariest foods? - Concierge
Still looking for a cocktail to serve on Halloween? Make full moon punch. - Chow
A roundup of November's Thanksgiving-themed magazines. - Eat Me Daily
Top Chef Masters season two has started filming, so Angelenos be on the lookout for competing chefs. - Eater
Cod with tarragon-anchovy breadcrumbs is a delicious dinner. - Serious Eats
Learn what people around the world are eating for breakfast. - Woman's Day

Cheese-Stuffed Mushrooms Two Ways - Beginner and Expert

YumSugar — Wed, 14 Oct 2009 05:50:53 -0700

Rustic, woodsy cremini mushrooms are the perfect flavor this time of year, and they make a killer app for gatherings big and small - especially when combined with the nuttiness of aged, hard Italian cheeses such as Parmigiano-Reggiano or Pecorino Romano.

Whether you're new to cooking or a seasoned expert, stuffed mushrooms are an ideal start to any meal, and many versions are vegetarian! Keep it simple by baking 'shroom caps with a cold cheese mixture, or opt for a more sophisticated variation by making your own breadcrumbs, then adding sautéed vegetables into the stuffing before sticking the bites into the oven. Interested? Then keep reading.

Make Your Own Breadcrumbs

partysugar — Fri, 20 Mar 2009 17:56:47 -0700

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Orecchiette With Toasted Breadcrumbs

YumSugar — Thu, 23 Oct 2008 19:41:09 -0700

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