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Think You Know Your Classic Christmas Cookies?

YumSugar — Fri, 12 Dec 2008 05:30:17 -0800

It seems like many of you know your classic Christmas sweets, but holiday cookies are another beast altogether. Spritzers, linzers, gingerbread, crinkles - sure you can eat them, but can you identify them just as well? You'll find out when you take our quiz.

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Name That Chicken Dish!

YumSugar — Fri, 26 Sep 2008 05:30:32 -0700

This month is National Chicken Month - have you been cooking a lot of chicken lately? I want to know if you can identify classic chicken dishes from around the world. I'll list the key ingredients to each traditional dish, and you'll have to guess which one of the four options is the correct answer. Are you ready? Let's find how if you can name that chicken dish!

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Sunday Dinner: Classic Meatloaf

partysugar — Sun, 20 Jan 2008 01:38:31 -0800

Thanks to the high-end comfort food trend, meatloaf is suddenly seriously scrumptious. A nostalgic dish, meatloaf is a super-flavorful, filling meal. Several types of meat add a great complexity, finely chopped vegetables and herbs act as seasonings, and a tomato sauce keeps the meat moist and succulent. To get the recipe for this soothing Sunday night supper, read more.

Meatloaf
From Emeril Lagasse

2 tablespoons butter
1 large onion, chopped
1 rib celery, finely chopped
1/2 red bell pepper, finely chopped
2 teaspoons minced garlic, plus 1 teaspoon
1 teaspoon chopped thyme leaves
1 teaspoon chopped rosemary
1/3 cup chopped fresh parsley
2 eggs
1 1/2 teaspoons Dijon mustard
1/2 cup ketchup, plus 1/4 cup
2 tablespoons plus 1 teaspoon Worcestershire sauce
1/2 cup heavy cream
2/3 cup breadcrumbs
1 pound ground chuck
1/2 pound pork sausage (such as breakfast sausage)
1/2 pound ground veal
1 1/2 teaspoons salt
2 teaspoons plus 1/4 teaspoon freshly ground black pepper
4 slices bacon, cut in half
2 tablespoons white or red wine vinegar
1/2 cup canned tomatoes, chopped or crushed

In a large skillet heat the butter over medium-high heat until melted.
Add all but 1/4 cup of the onions, the celery and all but 2 tablespoons of the bell pepper and cook, stirring occasionally, until vegetables are softened and beginning to caramelize around the edges, about 6 minutes.
Add 2 teaspoons of the garlic, the thyme, rosemary, and parsley and cook for 2 minutes.
Remove from the heat and allow to cool. Preheat the oven to 350 degrees F.
When the vegetable mixture is cooled, transfer to a mixing bowl and add the eggs, mustard, 1/4 cup of the ketchup, 1 teaspoon of the Worcestershire sauce, and heavy cream and mix until thoroughly combined.
Add the breadcrumbs, ground chuck, pork sausage, ground veal, 1 teaspoon of the salt and 1/4 teaspoon of the pepper and mix until just combined. Do not overmix.
Transfer meat mixture to a 9-by-5-by-3-inch loaf pan and using your hands, form mixture into a loaf shape. Arrange the slices of bacon on the top of the meatloaf and set aside.
In a small saucepan combine the remaining 1/4 cup of chopped onion, remaining 2 tablespoons of green pepper, remaining teaspoon of garlic, remaining 1/2 cup of ketchup, remaining 2 tablespoons of Worcestershire sauce, remaining 1/2 teaspoon of salt, remaining 2 teaspoons of pepper, vinegar, and canned tomatoes and bring to a boil over medium-high heat. Cook until thickened, about 5 minutes.
Pour the sauce over the uncooked meatloaf and bake for 45 minutes to 1 hour, or until the bacon and sauce are slightly caramelized on the top of the meatloaf.
Remove from the oven and cover loosely with aluminum foil. Let stand for 10 minutes before serving.
Slice and serve.

Serves 4-6.

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Macaroni & Cheese Two Ways - Beginner & Expert

partysugar — Wed, 23 May 2007 13:57:19 -0700

Macaroni and cheese is the ultimate American comfort food. Its warm creamy texture soothes the soul and easily feeds a large crowd. If you've never cooked before, making a homemade mac and cheese complete with a béchamel and an eternity of cheese grating can be awfully intimidating. Thus I've found two recipes: one for those who have plenty of experience in the kitchen and one for those who are just gaining their kitchen confidence. Both recipes create an equally delicious delectable side dish that your family will love. To view the two delectable recipes, read more

Beginner's Macaroni & Cheese
From Diana's Kitchen

2 cups macaroni or shells
8 to 12 ounces shredded or diced process American cheese, such as velveeta
3 to 4 tablespoons butter
3/4 teaspoon salt
1/4 teaspoon pepper
1 cup sour cream

Preheat oven to 350°.
Cook macaroni according to package directions; drain.
In a buttered 1 1/2 quart casserole, place about 1/3 of the macaroni.
Top with 1/3 of the cheese and dot with some of the butter. Sprinkle with a little salt and pepper then add about 1/3 of the sour cream.
Repeat layers until all ingredients are used, ending with the sour cream.
Bake at 350°, covered, for about 30 minutes.

Serves 4 to 6.

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Expert's Macaroni & Cheese
From Bon Appetit magazine

Macaroni and cheese
2 tablespoons (1/4 stick) unsalted butter
1 medium leek (white and pale green parts only), chopped
1 celery stalk, chopped (about 2/3 cup)
2 ounces button mushrooms, sliced
2 shallots, chopped
2 garlic cloves, minced
1 1/2 cups dry white wine
3 cups whipping cream
3 fresh thyme sprigs
1 bay leaf
1/4 teaspoon whole white peppercorns
1 pound Taleggio cheese,* rind removed, cut into 1/2-inch pieces
1/4 cup freshly grated Parmesan cheese
1 tablespoon chopped whole black truffles from jar* (optional)
Ground white pepper
1-pound small elbow macaroni
6 ounces thinly sliced prosciutto, chopped* (about 1 3/4 cup)
6 tablespoons chopped fresh chives
1/4 cup chopped fresh Italian parsley
1 teaspoon (or more) white truffle oil*
Crumb topping
1 cup fresh breadcrumbs (made from crustless egg bread)
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh Italian parsley
2 tablespoons (1/4 stick) butter

Melt butter in heavy large pot over medium heat. Add next 5 ingredients; sauté until tender, about 8 minutes.
Add wine and simmer until almost all liquid evaporates, about 10 minutes.
Add cream, thyme sprigs, bay leaf and peppercorns; bring to simmer.
Reduce heat to low; simmer until slightly reduced, about 15 minutes. Remove from heat.
Add Taleggio and Parmesan cheeses. Stir until melted and smooth.
Discard bay leaf and thyme sprigs. Cool sauce slightly.
Puree sauce in 2 batches in blender until smooth. Strain into same pot. Stir in chopped truffles, if desired. Season with salt and white pepper.
Preheat broiler.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite.
While pasta cooks, make crumb topping: mix first 3 ingredients in small bowl.
Melt butter in heavy medium skillet over medium heat. Add breadcrumb mixture and sauté until golden and coated with butter, about 2 minutes.
Drain pasta well. Add to sauce along with prosciutto, chives, parsley and 1 teaspoon truffle oil; toss to coat. Mix in additional truffle oil, if desired.
Divide macaroni and cheese among 8 individual gratin dishes. Top each with Crumb Topping. Broil until topping is crisp and golden brown, about 2 minutes, and serve.

Serves 8.

* Available at Italian markets, specialty food stores and some supermarkets.

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Happy Hour: Manhattan

partysugar — Tue, 20 Mar 2007 12:55:47 -0700

In order to be a wonderful home entertainer, you must learn how to make the classic drinks. The Martini, Cosmopolitan, and Margarita are popular drinks that highlight gin, vodka, and tequila respectively. It's good to know one basic cocktail for each of the five major liquors (gin, vodka, tequila, rum, and whiskey). Dating back to 1870, a Manhattan is the optimal whiskey drink. Take care when mixing this cocktail because it can be difficult at first to get the correct ration of whiskey to vermouth. Use a rye or bourbon whiskey for best results when making your guests this drink. Meant to be stirred rather than shaken a Manhattan is a wonderful before dinner drink that pairs nicely with salty appetizers. To see how it's done, read more

Manhattan
From Williams Sonoma: The Bar Guide

2 1/2 ounces rye, bourbon, or blended Canadian whiskey
1 1/2 tablespoons sweet vermouth
2 dashes angostura bitters
1 maraschino cherry, for garnish

Pour the whiskey, vermouth, and bitters into a mixing glass two-thirds full of ice cubes.
Stir well.
Strain into a chilled cocktail glass.
Garnish with cherry and enjoy.

Serves 1.

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On Thanksgiving, Nothing Beats Classic Pumpkin Pie

partysugar — Mon, 23 Nov 2009 13:30:43 -0800

As much as I love experimenting with alternative pumpkin desserts like pumpkin layer cake and mini baklava pumpkin tarts, sometimes nothing is better than the beloved standby, classic pumpkin pie. This year I tried out an old-fashioned style recipe.

The delicious crust is flaked with pecans, and the filling is a mixture of pumpkin puree, molasses, and sour cream. The resulting pie is silky with a rich pumpkin flavor that's not too sweet. Rum-spiked whipped cream is an ideal and necessary topping that takes this pie over the edge. To take a look at the recipe, read more.

Old-Fashioned Pumpkin Pie With Pecan Pastry Crust
From The New Thanksgiving Table

Ingredients

For the crust:
2 1/4 cups all-purpose flour, plus extra for dusting
1/2 cup pecans, toasted and finely ground
1 teaspoon kosher or sea salt
1 tablespoon granulated sugar
1/2 cup (1 stick) ice-cold unsalted butter, cut into small pieces
1/2 cup ice-cold solid vegetable shortening, cut into small pieces
1/3 cup sour cream
2 tablespoons ice water
For filling:
3 1/2 cups or 2 cans (15 ounces each) unsweetened pumpkin puree
7 large eggs, lightly beaten
2/3 cup unsulfured molasses
1/3 cup granulated sugar
1 tablespoon ground ginger
1 tablespoon ground cinnamon
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon kosher or sea salt
1/2 teaspoon freshly ground pepper
2 cups sour cream
1 cup heavy whipping cream
2 tablespoons milk
sugar for sprinkling
For topping:
1 cup heavy whipping cream
2 tablespoons confectioners' sugar
2 tablespoons dark rum or one tablespoon pure maple syrup

Directions

Make the crust: Combine the 2 1/4 cups flour, the pecans, salt, and granulated sugar in a food processor fitted with the metal blade. Scatter the butter and shortening pieces over the flour mixture and pulse until the mixture resembles coarse meal. Add the sour cream and water and process for a few seconds, just until the dough begins to form. Do not over process. (To make the dough by hand, place the dry ingredients in a large bowl, and use a pastry blender or 2 knives to cut the butter and shortening into the flour mixture. Add the sour cream and ice water, and mix just until the dough comes together and forms a mass.)
Transfer the dough to a floured work surface, gathering all the loose bits, and form into a disk about 1-inch thick. Cut the dough into 2 pieces, wrap each piece in plastic wrap, and refrigerate for at least 30 minutes, or up to overnight.
Have 2 9-inch pie pans ready. On a lightly floured work surface, roll out 1 piece of dough into a circle about 12 inches in diameter. Dust the work surface and dough with a little more flour, as necessary, to keep the dough from sticking. Roll the dough around the rolling pin, lift it over the pie pan, and unroll the dough over the pan. Adjust to center the dough, then press it into place, Trim the excess dough by running a knife around the edge of the pan. Repeat with the second piece of dough. Refrigerate the pie crusts while you make the filling.
To make the filling: in a large bowl, combine the pumpkin, egss, molasses, granulated sugar, ginger, cinnamon, nutmeg, allspice, salt, and pepper. Whisk until smooth. Blend in the sour cream and heavy cream. Whisk until smooth and no white streaks are visible. Set aside.
To assemble the pies, divide the pumpkin filling between the chilled pie shells. Use a pastry brush to brush milk on the edges of the pastry. Sprinkle with sugar.
Bake the pies for about 40 minutes until the filling just begins to puff at the edges and the center no longer jiggles when gently shaken. Turn off the oven and leave the pies, undisturbed, in the oven with the door ajar for 20 minutes. Transfer the pies to wire racks and let cool completely.
Meanwhile make the topping: In a medium bowl, combine the cream, confectioners' sugar, and rum. Using a whisk or electric mixer, whip the cream until soft peaks form. Cover and refrigerate until ready to serve.
Slice the pies into wedges, top with whipped cream and serve.

Makes two 9-inch pies.

Make ahead: The pie dough can be made, wrapped tightly, and frozen up to 3 weeks in advance. Thaw overnight in the refrigerator before rolling it out. The filling can be made up to 1 day in advance. Place in a covered container and refrigerate. The whipped cream can be prepared up to 4 hours in advance. Cover and refrigerate until ready to serve. The pie is best when baked the day you are planning to serve it.

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A Look at the Food & Wine Classic Quickfire

partysugar — Fri, 26 Jun 2009 08:00:39 -0700

The final event at the Food & Wine Classic features the current winner of Top Chef on Sunday morning. Normally it's a cook-off between the cheftestant and an acclaimed chef like Jacques Pepin. However, this year they decided to do something different and pit two Top Chefs, Stephanie Izard and Hosea Rosenberg, against each other. The chefs were given 25 minutes to create a gourmet breakfast for Gail Simmons, Tom Colicchio, Dana Cowin, and a lucky audience-member who bid $15,000 to act as a guest judge. Want to know what went down at the quickfire? Keep reading

Time to Get the Carrots Glazing

YumSugar — Mon, 23 Nov 2009 16:15:48 -0800

Thanksgiving is one of my favorite holidays; however, eating the same dishes year after year can be a little monotonous, so this Thursday all the classics are getting a modern twist. Glazed carrots have always been an essential dish for my feast, but I crave more complex flavor. Pomegranate-balsamic glazed carrots fits the ticket perfectly.The sweet glaze combines honey, balsamic vinegar, and pomegranate juice. Topping the dish with fresh mint and a subtle touch of cayenne pepper balances the sweetness. Chopping the carrots requires some attention, but they can be prepped six hours ahead of time. This is a fast side dish and only requires about 20 minutes of cook time. Want a new glaze for your carrots? Then keep reading.

Happy Hour: Mai Tai

YumSugar — Mon, 22 Jun 2009 14:00:47 -0700

One of the best seminars I attended at last weekend's Aspen Food & Wine Classic was a cocktail class that focused on tropical cocktails. The lesson was led by Julie Reiner, the owner and bar genius behind such Manhattan hotspots as the Flatiron Lounge, Pegu Club, and the Clover Club.

Julie started off by giving us a primer on one of America's favorite drinking pastimes, the tiki bar. America's unique tiki culture owes much of its history to a San Francisco pioneer by the name of Victor Jules Bergeron, Jr. - perhaps better known to the rest of the country as Trader Vic.
Trader Vic created many of tiki's classic concoctions - among them, the Scorpion and the Fog Cutter - but is most famous for the Mai Tai, a world-famous liquid vacation that combines the tartness of lime with the sweetness of orgeat and the caramelized molasses flavor of dark rum. See Trader Vic's tried-and-true recipe when you read more.

Trader Vic's Classic Mai Tai
From Julie Reiner

Ingredients

2 ounces aged rum
3/4 ounce orange curaçao, preferably Marie Brizard
1/4 ounce Monin Almond Syrup, or other orgeat
3/4 ounce freshly squeezed lime juice
1/2 ounce dark rum
Parasol, lime wheel, and mint sprig, for garnish

Directions

Shake aged rum, orange curaçao, orgeat, and lime juice in a shaker with ice.
Strain contents into a lowball glass filled with fresh ice.
Top with 1/4 to 1/2 ounces dark rum.
Garnish with a lime wheel, sprig of mint, and a parasol.

Serves 1.

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Nancy Silverton and Mario Batali Talk Italian Food

partysugar — Mon, 22 Jun 2009 10:44:44 -0700

At the Food & Wine Classic in Aspen over the weekend I was lucky enough to attend a demonstration lead by Nancy Silverton and Mario Batali. The duo are the masterminds behind a popular Los Angeles restaurant, Osteria Mozza. Silverton works most nights at the eatery behind the mozzarella bar. Batali, of course, is busy with lots of projects like a new line of tomato sauce and a pizza oven. When he hit the stage he dipped his hand in a pot of boiling pasta water and used it to slick back his hair! The two cooked, joked, and talked Italian cuisine. To find out what they had to say, read more.

To cook like an Italian, Mario insists on spending quality time shopping. "If you get good ingredients and don't really mess around with them, then you're cooking like an Italian."
When looking for ingredients, both Silverton and Batali seek out harder to find Italian specialty items like straticella (a type of fresh cheese), speck (smoked prosciutto), and guanicale (similar to bacon, but made from pork cheeks). Mario shamelessly pointed out that this kind of charcuterie can be purchased from his father's salumeria.

When making pasta, Batali undercooks it by two minutes. "When the box says it cooks in 10-12 minutes, I take it out after 8 minutes of cooking, then cook it for one more minute in the pan."
Like many Italian chefs, Batali said the "most crucial ingredient when making pasta is the starchy pasta water."
Instead of liquid honey, when she can find it, Silverton likes to use whole edible honey comb on cheese plates.
Let the pan do the work. Place meat and fish in a hot pan and leave it there. Don't mess with it, especially if it's fish.
Try making pesto in a mortar and pestle. Silverton, whose a huge fan of pestos, makes a variety including the classic basil, and other more interesting renditions like celery leaf, tomato, and caper pestos. While the elements may change, she makes pesto by hand in a mortar and pestle instead of a food processor. "The difference between male and female cooking is that men like machines and women like to be hands-on."
In Italy, they cook with everything from the head to the tail and from the leaf to the root, so make the most of your ingredients.
Unlike in French cooking, Italians (and Batali) don't worry about emulsifying sauces. Batali likes it when each bite is different and textured.
Lightly dress salads.
Spend the extra dollar on more expensive pasta. It will affect the overall flavor of the dish and is worth it.

The most important thing that Batali and Silverton stressed was that Italians are regionally focused. Each town has its own specific type of local cuisine. To truly cook like an Italian, look to your hometown for ingredients that are local and special to that region.

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