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'Wich of the Week: Heirloom Tomato Caprese Sandwich

YumSugar — Wed, 01 Jul 2009 14:00:36 -0700

You can do pretty much anything with the succulent, summery caprese salad concept, from caprese skewers to caprese nachos. So when heirloom tomatoes started showing up at my farmers market, I whipped up a sandwich featuring the classic combination of fresh basil and mozzarella cheese.

I'm almost embarrassed by how easy it is to make, but that's why this sandwich is perfect for the season. At just five minutes in the oven, it doesn't require slaving over a hot stove. Be sure the tomatoes are perfectly ripe; if you really love them, add an extra layer of tomatoes and cheese. Find out how to make it.

A Perfect Summer Bite: Caprese Skewers

partysugar — Thu, 04 Sep 2008 03:00:52 -0700

A delightful alternative to the classic caprese salad, these skewers are bite-sized pieces of heaven. The recipe couldn't be easier, and the simplicity highlights the pure flavor of ripe tomatoes and fresh cheese. To make these easy appetizers, I tossed pieces of bocconcini, or mozzarella balls, with homemade pesto. The next time I make them, I want to use longer, fancy toothpicks. To get the recipe to this delicious dish, read more.

Caprese Skewers
Original Recipe by PartySugar

Ingredients

For pesto:
1 bunch fresh basil, leaves removed from stems
2 garlic cloves
3 tablespoons pine nuts
1/4 cup finely grated parmesan cheese
3/4-1 cup extra virgin olive oil
salt and pepper, to taste
For skewers
1 pint heirloom cherry tomatoes
1 pint fresh mozzarella, chopped into small 1-inch cubes
Toothpicks, for serving

Directions

Make the pesto: Combine the first four ingredients in the bowl of a food processor. Process to combine. With the machine running, slowly add the oil in a steady stream.
Season with salt and pepper. Taste, adjust the pesto to your liking.
In a large bowl toss 1/2 cup of the pesto with the cheese.
Depending on the size of your toothpicks, skewer one cherry tomato and one piece of pesto-coated cheese. Repeat until all of the tomatoes and cheese is used. Chill or serve immediately.

Serves 10.

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Not Your Regular Nachos: Nachos Caprese

partysugar — Thu, 24 Jul 2008 10:15:32 -0700

At the Food and Wine Classic, I watched Jose Andres make bread chips. He froze a baguette, sliced it superthin with a mandoline, and panfried it until crisp. While Andres topped his with anchovies and other Spanish ingredients, I haven't stopped thinking about this bread chip and wondered how it would translate into a nacho. I don't have a mandoline, so I used regular white bread. However, I wish I would have found a way to use paper-thin bread. The final result was more like a cheesy bruschetta than a nacho. When I realized this, I was disappointed, but the classic Italian flavors - mozzarella, tomatoes, and basil - were so delicious that I soon forgot my sadness. I highly recommend you make this scrumptious appetizer, only instead of calling it nachos, simply call it bruschetta! To see what I did, read more.

Nachos Caprese aka Cheesy Bruschetta
Original recipe by PartySugar

Ingredients

1 small loaf thinly sliced sourdough bread
1 stick butter
2-3 garlic cloves
salt and pepper
8 ounces mozzarella, grated
2 cups tomatoes, seeded and diced
1/2 cup homemade or store bought pesto
basil leaves, optional for garnish

Directions

Cut the bread into triangular pieces, removing crusts.

Since this was an experiment, I decided to fry some in butter (a la Ryan Scott) and bake some in the oven. For frying, melt one stick of butter with 2-3 peeled garlic cloves in a large pan over medium-high heat. Once the butter is melted add the bread, frying in a single layer. Fry until golden brown 3-4 minutes. Flip and continue to fry for 1-2 more minutes. Transfer to a plate lined with paper towels. Repeat with remaining bread.

Alternately, for baking, preheat the oven to 375°F. Place the bread triangles in an even layer on a large baking sheet. Bake in the oven until crisp and brown 15-20 minutes.
When the bread is cool enough to handle spread evenly on a large baking sheet. Season bread generously with salt and pepper. Sprinkle with the cheese, taking care to cover each piece of bread with cheese. Bake in the oven for 10-12 minutes until cheese is melted.

Remove and transfer cheesy bread triangles to a serving platter. Top each piece of bread with a heaping tablespoon of chopped tomatoes.
If your pesto is too thick to drizzle, thin with a few tablespoons of olive oil. Drizzle the pesto over the top of the tomatoes. Garnish with basil leaves if desired and enjoy!

Serves 4-6 as an appetizer.

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Summer of Salads: Caprese Salad

YumSugar — Thu, 13 Aug 2009 14:00:58 -0700

Here on the West Coast, we haven't been hard-hit by the year's devastating tomato blight, so I've been taking advantage of my good fortune by supporting growers of heirloom tomatoes (perhaps a little too much; the other day I bought $21 worth of them!). As a salad fanatic, I had to make my favorite type of tomato salad.

The insalata Caprese, which literally translates to "salad from Capri," is composed of three main ingredients: fresh mozzarella, vine-ripened tomatoes, and basil leaves. It's a no-brainer to prepare, and takes five seconds to make, so the key is to use top-notch components.

In addition to enjoying the basic Caprese, it's also fun to play around with the recipe. On this day, I chopped up an extra pound of heirlooms, let them sit in a fine sieve until the juice strained through, and whisked the juice with olive oil and seasonings to make a punchy vinaigrette that brought out the savory herbaceousness of tomatoes. Start experimenting when you read more

Mango Caprese Salad

YumSugar — Tue, 03 Jun 2008 15:00:08 -0700

Every day when I water my small herb garden, I get a whiff of fresh basil. My first thoughts always go to one of my favorite summertime dishes: caprese salad! However, the tomatoes I've picked up lately are rather disappointing. Luckily, I stumbled across this recipe that puts a new twist on the classic caprese. It's made with mangoes instead of tomatoes.
This salad is a simple mix of mango, mozzarella, and radicchio all tossed with a basil vinaigrette. The sweetness of the mangoes balance out the bitterness of the radicchio creating a combination that is satisfying in both taste and texture. Rather than use the traditional presentation of thin layered slices, I chose a more rustic approach with bite-sized mango and pearl-like mozzarella. To learn how to make this updated classic, please read more.

Mango Radicchio Caprese
From Bon Appétit magazine

Ingredients

2/3 cup chopped fresh basil, plus 8 whole large basil leaves
6 tablespoons extra-virgin olive oil
4 tablespoons white balsamic vinegar
16 radicchio leaves, thick ends trimmed (small head)
4 large mangoes, peeled and cut in chunks
8 oz. perlini mozzarella

Directions
1. Blend chopped basil, oil, and vinegar in mini processor until most of basil is pureed. Season with salt and pepper.

2. Chop radicchio and mangoes into bite-size pieces. A trick to cutting mangoes: cut the two sides with majority of the flesh. Using a small paring knife to cut the mango in both directions. Flip the mango inside out and cut the bite-size pieces off of the skin.

3. Mix radicchio, mangoes, and mozzarella. Toss with vinaigrette and garnish with basil leaves.

Serves 8.

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Yummy Links: From Brian Boitano to Meryl Streep

partysugar — Fri, 07 Aug 2009 07:00:42 -0700

Check out the trailer of Brian Boitano's new Food Network show. - New York Magazine
Possible disguises for Sam Sifton, the New York Times new restaurant critic. - Eat Me Daily
Give classic caprese salad a stone-fruit twist by making it with peaches. - Serious Eats
Bon Appétit has named the nation's best new restaurants. - Bon Appétit
10 of Julia Child's most prolific quotes. - Chow
Learn how to turn a strawberry box and strawberries into a beautiful centerpiece. - Design*Sponge
5 reasons that explain why Meryl Streep played Julia Child perfectly. - The Hungry Beast

Source

It's a Gangsta's Paradise - Learn How to Cook With Coolio

YumSugar — Tue, 12 Feb 2008 11:03:56 -0800

There's been a lot of interesting cooking segments on the internet. First there was Sam Mason's Dinner With the Band, and then there was the super surreal Christopher Walken cooking show. Now, straight from a gangsta's paradise, we have the self-proclaimed "Ghetto Gourmet" Coolio. That's right Coolio. He's here to tell you that if it looks good, tastes good, and smells good, then it is good!

In the first episode of Coolio's Cafe - language not suitable for work or any little ones - Coolio and his crew teach you how to, "make a salad that will get their panties right off." I think it might have something to do with the "special seasonings," although I've never met anyone who doesn't love a Caprese salad. So what are you waiting for? As Coolio says, it's time to cook bee-otch!

To check out the first episode, read more.

Come Party With Me: 4th Of July - Menu I

partysugar — Tue, 26 Jun 2007 05:57:30 -0700

When it comes to planning a 4th of July menu you have two options. You can either create a meal with all red, white, and blue foods, or serve classic all American barbeque dishes. I've decided to go with the latter by offering guests a delicious setting of summery eats. To start, warm up store bought gourmet sausages for mini hot dogs in croissant dough buns. Next, platter sliced raw vegetables like carrots, red peppers, and broccoli with ranch dip made from a Ranch seasoning packet mixed with sour cream. Add a homemade nacho cheese sauce to these easy grocery store items and you're set! After the appetizers offer a caprese salad and thick cut grilled french fries as part of the main course. For these tasty recipes, read more

Nacho Cheese Sauce
From Bobby Flay

1 pound pasteurized cheese (recommended: Velveeta)
8 ounces shredded Cheddar
8 ounces shredded Monterey jack cheese
1 (14-ounce) can tomatoes with green chilies (recommended: Ro-tel)
1 tomato, diced
1/2 jalapeno pepper, finely diced
1/2 red onion, finely diced
2 green onions, chopped
1/2 teaspoon freshly ground black pepper
1 tablespoon ancho or chipotle (or other) ground chile pepper
Kosher salt

Combine all ingredients in a double boiler and stir until melted. Season with salt, to taste.
Serve warm in a crock or fondue pot with crunchy tortilla chips for dipping.

Serves 8-10.

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Caprese Salad
From Big Oven

4 large tomatoes
1 package Fresh mozzarella cheese packed in water
4 tablespoon Extra virgin olive oil
16 leaves Basil sliced
1 1/2 tablespoon Balsamic vinegar
Salt and pepper to taste

Slice tomatoes about one quarter inch thick and arrange on a plate.
Slice thin discs of mozzarella cheese and place on each tomato. Top with a sprig of basil.
Mix olive oil and balsamic vinegar. Pour over tomatoes. Add salt and pepper to taste.

Serves 4.

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Seasoned Grilled Fries
From Bobby Flay

3 pounds Idaho potatoes
1/2 cup canola oil
2 tablespoons ancho chili powder
1 tablespoon kosher salt
2 teaspoons ground cumin

Cover the potatoes with cold water in a large saucepan and cook until almost tender. Drain and dry the potatoes.
Cut each potato lengthwise into quarters. Place the potatoes on a baking sheet and brush both sides of the potatoes with oil.
Combine the chili powder, salt, and cumin in a small bowl, and sprinkle over the potatoes.
Grill the potato wedges for 3 to 4 minutes per side until golden brown. Serve with ketchup.

Serves 6 to 8.

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Who Couldn't Love Salad on a Stick?

YumSugar — Thu, 15 Feb 2007 16:01:12 -0800

During today's live chat we started talking about simple and easy appetizer ideas. (If you missed out, don't fret, we'll be there next Thursday to chat some more!). I mentioned that I'm obsessed with endives with creamy blue cheese, PartySugar talked about these great crostinis, but it was our gal TeamSugar who really knocked everyone's socks off with a simple, but elegant, selection. Her choice for a great appetizer was a caprese salad skewer. I never understand salads as a party appetizer, but salad on a stick?! That is genius! To check out TeamSugar's fantastic creation, read more

Recipe submitted by TeamSugar

When my boyfriend and I first moved into together, we had a house warming party that was all skewers (super fun and really easy clean-up, just make sure you have garbage cans handy). The biggest hit of the party was the Caprese Skewers, a simple and colorful appetizer.

Ingredients
Cherry Tomato
Fresh Mozzarella balls (roughly the same size as the Cherry Tomatoes)
Olive Oil (I love Sciabica Basil olive oil - they are the oldest olive oil producer in California)
Fresh Basil
Balsamic Vinegar (optional)
salt and pepper
Skewers

1. Soak the skewers in water for an hour

2. Chop up the Basil

3. Skewer tomato, mozzarella and piece of basil. Repeat

4. Drizzle with olive oil and balsamic. Sprinkle with a little salt and pepper.

Voila, Caprese Skewers!

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Skewered Fish With Couscous Is an Easy, Any Season Meal

partysugar — Fri, 25 Sep 2009 09:15:59 -0700

In terms of cooking seasonal cuisine, late September and early October can be a confusing time. The farmers markets are still overflowing with heirloom tomatoes, while butternut squash and apples begin to appear, too. I can't help but wonder, am I supposed to make Caprese salad or butternut squash soup?

Instead of obsessing over what to make, I like to select dishes that are virtually season-less, like this skewered fish with couscous. The fish chunks are coated with a store-bought tapenade before being cooked under the broiler. Served with a quick-cooking couscous, it makes for a healthy, balanced meal that comes together in minutes. To offer it to your family, check out the recipe and read more.

Mahi-Mahi Skewers With Tapenade and Couscous
From Bon Appétit

Ingredients

1 cup plain couscous (about 6 ounces)
1 teaspoon coarse kosher salt, divided
1/3 cup purchased tapenade
3 tablespoons fresh lemon juice
1 teaspoon freshly ground black pepper
1 pound mahi-mahi fillets, cut into 1-inch cubes
1 cup purchased pico de gallo, drained
Special equipment: Metal skewers

Directions

Preheat broiler.
Bring 1 cup plus 2 tablespoons water to boil in heavy medium saucepan. Stir in couscous and 1/2 teaspoon coarse salt. Remove from heat. Cover and let stand until water is absorbed and couscous is tender, about 10 minutes.
Meanwhile, stir tapenade, lemon juice, 1 teaspoon pepper, and 1/2 teaspoon coarse salt in small bowl to blend.
Transfer 31/2 tablespoons tapenade mixture to another small bowl and reserve for couscous.
Thread fish pieces onto 4 metal skewers; arrange on broiler tray. Brush fish on both sides with remaining tapenade mixture. Broil fish until just opaque in center, about 4 minutes per side.
Fluff couscous with fork. Gently stir in reserved tapenade mixture. Stir in pico de gallo or serve it alongside. Mound couscous on plates. Top with fish skewers.

Serves 4.

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