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Get Your Goat ... Cheese Mashed Potatoes

YumSugar — Mon, 22 Dec 2008 16:15:26 -0800

While it's hard to improve on classic comfort foods like mashed potatoes, a little tweak can go a long way. Goat cheese, leeks, and chives take this standard side dish to a new level of scrumptiousness. This recipe may be more complex with a couple of extra steps, but trust me, it is worth it! They're so delicious that no butter or gravy is required. The pure flavors of tangy goat cheese, savory leeks, and soft onions will satisfy anyone. If you want to impress your guests with these mouthwatering mashed potatoes, read more!

Mashed Potatoes With Goat Cheese, Leeks, and Chives
Adapted from Gourmet

Ingredients

2 1/2 pounds russet (baking) potatoes
1 1/2 cups thinly sliced well-washed white, pale green part of leek
3/4 cup finely chopped onion
2 garlic cloves, minced
1 shallot, minced
5 tablespoons unsalted butter
2/3 cup milk
6 ounces crumbled mild goat cheese
1/4 cup minced fresh chives

Directions

In a saucepan combine the potatoes, peeled and cut into 1-inch pieces, with enough cold water to cover them by 1 inch and simmer them for 10 to 15 minutes, or until they are tender.
While the potatoes are cooking, in a heavy skillet cook the leek, the onion, and the garlic in 2 tablespoons of the butter, covered, over moderate heat, stirring occasionally, for 10 minutes, or until the vegetables are soft.
Drain the potatoes, return them to the pan. Mashed the potatoes. Stir in the milk, the remaining 3 tablespoon butter, the leek mixture, the goat cheese, the chives, and salt and pepper to taste.

Serves 4-6.

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What Would You Make?

partysugar — Wed, 19 Mar 2008 01:18:51 -0700

Here's the scenario: you are at home and hungry. You have to cook up something scrumptious for you and your boyfriend/girlfriend/ spouse/child/friend, but have limited ingredients on hand.

You have eggs, fresh chives, and a new pepper-mill filled with black peppercorns. Using these products, along with whatever you currently have on hand in your cupboard and refrigerator, what would you make?

To see what I would make, read more.

Since Easter is around the corner I have been craving deviled eggs like mad! I would start by hard boiling some eggs.
While they cook, I'll chop the chives and raid my fridge for any other ingredients that might be tasty in deviled eggs. Red pepper will work well if finely minced.
After the eggs have cooled I will shell, slice in half, and remove the yolks.
Next I will mix the yolks with some mayonnaise, spicy mustard, the chives, the red pepper, salt, and lots of freshly ground pepper.
Finally I will scoop this back into the middle of the egg yolks and chill until it's time to enjoy!

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Classic Side: Buttermilk Mashed Potatoes

YumSugar — Sat, 30 Dec 2006 00:03:51 -0800

A quintessential side dish, especially during this time of year, good old mashed potatoes are the inevitable go-to side for anything roasted.

How come mashed potatoes are so popular? Perhaps it's because they're a comforting reminder of Thanksgiving, their baby food like consistency, or possibly because virtually any flavor can enhance their taste and texture. Whatever the reason, mashed potatoes are a great side for any upcoming roast dinner you may be planning. For a variation that includes buttermilk and the subtle onion flavoring found in leeks and chives, read more

Buttermilk Mashed Potatoes with Leeks and Chives
From America's Test Kitchen

2 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
1 bay leaf
Table salt
7 tablespoons unsalted butter (6 tablespoons, melted and cooled)
1 medium leek , white and light green parts, rinsed well, quartered, and cut into 1/4-inch slices
2/3 cup buttermilk , at room temperature
3 tablespoons minced fresh chives
Ground black pepper

Place potatoes and bay leaf in large saucepan, add cold water to cover by 1 inch and 1 tablespoon salt.

Bring to boil over high heat, then reduce heat to medium and simmer until potatoes break apart when paring knife is inserted, about 18 minutes.

Drain potatoes, discard bay leaf, and return potatoes to saucepan set on still-hot burner.

While potatoes are cooking, melt 1 tablespoon butter in small nonstick skillet over medium heat.

Add leek and cook, stirring occasionally, until lightly browned and wilted, about 8 minutes.

Using a potato masher, mash potatoes until a few small lumps remain.

Gently add 6 tablespoons melted butter and buttermilk to small bowl and mix until combined.

Add butter-buttermilk mixture, leeks, and chives to potatoes; using rubber spatula, fold gently until just incorporated.

Adjust seasonings with salt and pepper; serve immediately.

Serves 4
The secret to best mashed potatoes

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Today's Special: Smoked Turkey and Couscous Salad with Lemon-Chive Vinaigrette

partysugar — Tue, 10 Apr 2007 07:58:31 -0700

Isn't it lovely when, every once in a while, you find yourself home alone for a few days? I woke up this morning and found myself in that exact situation, which means I can have anything I want. So I'll do what I normally do when I'm home alone - head to Whole Foods and browse the aisles for inspiration. I like to check out what they have in the premade section and usually purchase a few things to jazz it up. Hopefully they'll have spicy cooked turkey breasts because I'm in the mood for a fresh couscous salad. Whether you're home alone or not, pick up some cooked turkey or chicken breasts at your local grocers and make this scrumptious, savory salad for dinner. Get the recipe now, read more

Smoked Turkey and Couscous Salad with Lemon-Chive Vinaigrette
From Food Fit

For the vinaigrette:
5 tablespoons olive oil
salt to taste
freshly ground black pepper
4 tablespoons chopped chives
For the salad:
2 1/2 cups couscous, toasted Israeli if you can find it
4 tablespoons olive oil
1 red onion, thinly sliced
1 tablespoon balsamic vinegar
freshly ground black pepper
1 red pepper, sliced into thin strips
1 cup cherry tomatoes, halved
1 cup canned artichokes, drained and cut into wedges
1 cucumber, peeled and diced
1 cup chopped scallions
1 1/2 pounds smoked turkey breast, sliced into thin strips
salt to taste

Preheat the oven to 375°F.
Toss the onion with the 4 tablespoons olive oil, the balsamic vinegar and season heavily with pepper. Spread the onion slices evenly on a baking sheet and roast until softened and caramel-colored, about 15 to 20 minutes.
Meanwhile make the couscous: rinse the couscous in a sieve under cold water until the water runs clear. Add the couscous to 3 cups boiling salted water. Simmer over medium heat, stirring occasionally, until al dente, about 12 to 15 minutes.
Cover, remove from the heat and let stand 10 minutes. All the liquid should now be absorbed. Return the couscous to the sieve and rinse under cold water for about 3 minutes, until cool. Drain and place in a large bowl.
Toss the couscous with 1 tablespoon olive oil.
Make the vinaigrette: in a mixing bowl, whisk the lemon juice and olive oil together. Season with salt and pepper. (This can be done ahead and kept in the refrigerator for 1 day.)
Add the chives.
Assemble the salad: toss the couscous with the onion, red pepper, cherry tomatoes, artichokes, cucumber, scallions, turkey and lemon-chive vinaigrette. Season with salt and pepper, and serve. If the salad is too dry, spritz it with lemon juice and olive oil.

Serves 8.

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Come Party With Me: All Hallow's Eve - Menu

partysugar — Tue, 27 Oct 2009 07:50:08 -0700

Have no plans for Halloween? Well, there's still time to invite some friends over for a blowout Halloween bash! Halloween won't fall on a Saturday again until 2015, so now is the time to throw a fright-night-themed party.

Start the soirée after dinner and you won't have to worry about serving a complex menu. Instead offer a few fun bar snacks like vampire nut mix. This easy-to-make mixture of nuts gets a vibrant red color from cayenne pepper. Sprinkle won ton wrappers with cheese and bake; the resulting snack resembles bat wings.

Make deviled eggs look like the actual devil by adding a chive beard and bell pepper horns. To check out these quick, simple, crowd-pleasing bites, get the recipes and read more.

Vampire Nut Mix
From Woman's Day

Ingredients

3 cups raw mixed nuts
1⁄3 cup agave syrup
2 tsp salt, or to taste
1⁄4 tsp cayenne pepper, or to taste

Directions

Heat oven to 300°F. Line a baking sheet with nonstick foil or aluminum foil coated with nonstick spray.
Put all ingredients in a medium bowl; toss to mix and coat. Spread on prepared baking sheet.
Bake 15 to 20 minutes until fragrant and toasted. Cool completely before serving.

Makes 3 cups.

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Crispy Cheese Chips
From Diabetic Living

Ingredients

30 wonton wrappers
Nonstick cooking spray
2 tablespoons olive oil
1 clove garlic, minced
1/2 teaspoon dried basil, crushed
1/4 cup grated Parmesan or Romano cheese

Directions

Use a sharp knife to cut wonton wrappers diagonally in half to make 60 triangles.
Lightly coat a baking sheet with cooking spray. Arrange one-third of the triangles in a single layer on the prepared baking sheet. If desired, for ruffled chips, line baking sheet with foil. Shape foil to make ridges. Lightly coat foil with cooking spray. Place wonton triangles on foil, draping over foil ridges.
In a small bowl stir together the olive oil, garlic, and basil. Lightly brush the wonton triangles with one-third of the oil mixture; sprinkle with one-third of the cheese.
Bake in a 350 degree F oven about 8 minutes or until golden. Cool completely on a wire rack. Repeat with the remaining wonton triangles, oil mixture, and cheese.

Makes 60 chips.

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Devilish Eggs
From Martha Stewart

Ingredients

12 large eggs
3 jarred roasted red peppers, finely chopped
1 cup mayonnaise
2 teaspoons Dijon mustard
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1 teaspoon hot sauce, such as Tabasco (optional)
1 small red bell pepper, cut into small triangles, for garnish
2 scallions, dark-green parts only, cut into small triangles, for garnish
Fresh chives, cut into 1/2-inch pieces, for garnish

Directions

Prepare an ice-water bath; set aside.
Put eggs into a medium saucepan, and cover with cold water. Bring to a boil. Remove from heat. Cover; let stand 12 minutes. Using a slotted spoon, transfer eggs to ice-water bath.
When eggs are cool, peel, and cut in half lengthwise. Carefully remove yolks, keeping whites intact and transferring whites and yolks to separate bowls. Refrigerate whites.
Add roasted peppers, mayonnaise, mustard, salt, pepper, paprika, cayenne, and hot sauce (if desired) to yolks. Mash with a fork until smooth. Cover, and refrigerate until stiff, about 30 minutes.
Mound yolk mixture in each egg-white half. Garnish with bell pepper, scallions, and chives to make devilish faces.

Makes 2 dozen.

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Mashed Potatoes with Goat Cheese, Leeks & Chives

YumSugar — Fri, 19 Dec 2008 15:42:48 -0800

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Fast & Easy Dinner: Steak and Potato Salad

partysugar — Fri, 11 Sep 2009 09:00:48 -0700

Tonight serve your loved ones a meal inspired by the classic steakhouse dinner of meat, potatoes, and wedge salad. The potatoes are roasted in the oven, while the ribeye steaks are seared on the grill. A quick but wildly flavorful salsa verde (a mixture of chives, capers, oregano, thyme, and garlic) coats the cooked and crispy potatoes. Serving the potatoes and steak on a bed of crunchy romaine lettuce makes this a balanced meal that's sure to be enjoyed by all.

Check out the recipe when you read more.

Steak and Potato Salad
From Better Homes and Gardens

Ingredients

2 lbs. small new Yukon Gold potatoes, halved or quartered
2 Tbsp. extra-virgin olive oil
1-1/2 to 2 lb. ribeye steaks, cut 1-inch thick
2 heads romaine lettuce
1/2 cup chopped Italian (flat-leaf) parsley
1/4 cup extra-virgin olive oil
3 tablespoons chopped chives
3 tablespoons drained capers
2 teaspoons chopped oregano
1 teaspoon chopped thyme
2 cloves minced garlic
5 green onions, thinly sliced

Directions

Preheat oven to 375 degrees F. Place potatoes in a 15x10x1-inch baking pan. Drizzle with 1 tablespoon of the olive oil; sprinkle with salt and pepper. Toss to combine. Roast, uncovered, 50 to 60 minutes or until tender. Cool slightly.
Meanwhile, brush remaining 1 tablespoon of olive oil on steaks. Season with salt and pepper. For charcoal grill, grill steaks on rack of uncovered grill directly over medium coals, 10 to 12 minutes (145 degrees F for medium-rare), turning once. (For gas grill, preheat grill. Reduce heat to medium. Place steaks on rack over heat. Cover; grill as above.)
Slice romaine into six 2-inch-thick slices, reserving tops for another use.
In bowl combine parsley, 1/4 cup extra-virgin olive oil, chives, capers, oregano, thyme, and minced garlic. Season with salt and pepper.
Place slice of romaine on each serving plate; drizzle; with 1/2 of the salsa.
Toss warm potatoes with remaining sauce and green onions. Spoon onto romaine. Thinly slice steak and place on top of potatoes.

Serves 6.

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Flavor Your Own Chips With Kettle's Create-a-Chip Kit

YumSugar — Thu, 02 Apr 2009 16:15:34 -0700

My whole life, I've been a sucker for trying the every possible packaged food novelty, from bacon-flavored mayonnaise to ice cream cupcakes. However, my favorite kind of food promotion is - hands down - the interactive kind. For example, some time ago, Kettle sent Party and I an assortment of new chips, and asked us to vote on the brand's next flavor. This year, the chipmakers took it to the next level with an even more hands-on promotion. For their Create-a-Chip Challenge, Kettle sent a kit with seven seasoning packets, four bags of unseasoned chips, three Kettle flavors for inspiration, and a card with recipe suggestions. To see what original flavors we came up with, read more.

We giddily toyed around with the seasoning blends, which included sweet chili, vinegar, sour cream and chive, lemon butter, caramelized onion, cheddar, and roasted tomato. Our first combination, curry ketchup, was a mix of roasted tomato, vinegar, sweet chili, and some garam masala we had lying around. We felt it was pleasantly distinctive, but we liked our second idea even better: fully loaded baked potato, made with sour cream and chives, lemon butter, and cheddar.

Both Party and I agreed Kettle's Create-a-Chip Kit ($14.99 or $24.99 for two) was one of the best work diversions ever. We've even uploaded our recipes to the company's online recipe gallery, and we've reserved two unflavored bags of chips to come up with even better flavors. What should we make with them? Please share your ideas!

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Burning Question: Why Do Raw Onions Make You Cry?

YumSugar — Thu, 14 May 2009 03:30:38 -0700

If you've ever chopped raw onions to add a bite to pico de gallo or crunch to a hamburger, chances are, you've found yourself tearing up over the cutting board. But why is this single vegetable, only in raw form, solely responsible for a great deal of weeping?

Along with chives, garlic, and leeks, onions fall under the allium genus. These plants are known to absorb sulfur from soil, which aids in the formation of volatile molecules called amino acid sulfoxides. When an onion is cut, it releases enzymes that break these sulfoxides down. Then a second type of enzymes converts into a gas that irritates the eyes. When the onion's vapors reach your face, the cornea of the eye signals gland cells to wash the irritant away with tears.

While green onions, shallots, leeks, and garlic produce the same gases, these vegetables produce much less of them, and won't make you cry. When you cook an onion, you're actually rendering certain enzymes inactive, so vapors don't burn your eyes. Although a tearless onion has been developed, if you don't have one on hand, simply remember to chop onions last.

Got a burning question? Contact us.

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Bobby Flay's Sandwich Tips

partysugar — Fri, 10 Apr 2009 08:00:01 -0700

Yesterday we brought you a fun little video of Bobby Flay making sandwiches, and today we've got his tips for crafting the best 'wich! While Flay is known for his superior grill skills, he's also a sponsor for Best Foods mayonnaise and a master of sandwich making. Here's how the Iron Chef recommends building a better sandwich:

When a sandwich contains several moist ingredients (mayonnaise, tomatoes, etc), use a thick, crusty bread like ciabatta.
When putting together a simple sandwich with fewer ingredients, like ham and cheese, select thinly sliced bread.

Get the rest of Flay's fabulous suggestions when you read more.

For sandwiches on the go, separate the elements: Put the bread in one baggy, the condiments in a small Tupperware or squirt bottle, and the veggies in another baggy. Assemble just before eating.
Get creative! Instead of using lettuce, opt for other crunchy vegetables. When they come in contact with oil-based condiments, sliced cucumber and fennel won't wilt or turn soggy.
Add a kick to any sandwich with strong flavors like smoked Spanish paprika, fresh ground black pepper, chili powder, or fresh lime juice.
Make sure your sandwich is full of color. Incorporate fresh vibrant elements such as parsley leaves, finely diced red onions, or green, yellow, and red peppers.
Don't forget to have fun with your ingredients! Who says you can’t enjoy the crunch of blue corn chips on your sandwich? Why not include chopped toasted walnuts or pecans? How about dried cranberries, cherries, or raisins? The sky is the limit.
Think outside the box. By adding a creamy lemon-chive vinaigrette, you can take the classic egg sandwich from breakfast to dinner.
Make your own custom sauces. Jazz up store-made condiments with fresh herbs, citrus juice, horseradish, roasted tomatoes, olives, or chiles.

How do you make the ultimate sandwich? Share your tips with us below!

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