YumSugar

Fast & Easy Dinner: Roasted Garlic White Pizza

partysugar — Fri, 23 Oct 2009 08:00:16 -0700

After a long week, there's nothing like heading home to a delicious dinner and a glass of good wine. When I'm stressed out, I find cooking relaxing - especially if I'm making something like a roasted garlic white pizza.

Instead of a classic tomato sauce, this pizza is slathered with a paste made from roasted garlic. It's then topped with spinach, bacon, ricotta, and mozzarella. Talk about a scrumptious pie! To kick-start your weekend with this dish, get the recipe and read more.

Roasted Garlic-and-Spinach White Pizza
From Everyday With Rachael Ray

Ingredients

12 cloves garlic, unpeeled
4 teaspoons extra-virgin olive oil
1 tablespoon cornmeal
12 ounces refrigerated pizza dough
2 slices bacon, cut into 1-inch pieces
One 10-ounce package frozen spinach, thawed and squeezed dry
Salt and pepper
1 cup ricotta cheese
3/4 cup shredded mozzarella cheese

Directions

Preheat the oven to 325°.
Place the garlic on a sheet of foil; drizzle with 1 teaspoon olive oil and 1 tablespoon water. Seal and bake until soft, about 30 minutes; let cool slightly.
Squeeze the garlic cloves from their skins into a small bowl; add 2 teaspoons olive oil and mash into a paste.
Meanwhile, grease a baking sheet with the remaining 1 teaspoon olive oil; dust with the cornmeal. Stretch the pizza dough into a large rectangle and transfer to the prepared baking sheet. Let the dough rest for 10 minutes; stretch again to almost fill the pan.
Position a rack in the lower third of the oven and preheat to 425°. In a medium skillet, cook the bacon over medium heat, stirring often, for 5 minutes; drain and transfer to a plate. Add the spinach to the skillet and cook over low heat until warmed through; season with salt and pepper.
Brush the pizza dough with the garlic paste. Top with the spinach and dollops of ricotta. Sprinkle with the bacon and mozzarella.
Bake for 15 minutes, lower the temperature to 400° and bake until the cheese is brown and bubbling, about 10 minutes.

Serves 4.

Print recipe with images | without images

Come Party With Me: Vampire Party - Menu

partysugar — Tue, 20 Oct 2009 07:50:29 -0700

Halloween happens to fall on a Saturday this year which makes it an ideal night for hosting a party. But don't just throw any party, select a theme, like vampires, and use this to inspire a ghoulish bash.

Start by sending our free vampire invitations specially designed for the online invitation service, Pingg. All you have to do is fill them out and send - how easy is that?

Once you've notified your friends, you can focus on more important things, like the menu. Select an assortment of finger-licking good foods that evoke the vampire culture.

Tomato soup filled test tubes resemble the addictive vampire blood popular in the HBO series, True Blood. Stefan Salvatore, the kind bloodsucker on the CW's Vampire Diaries who loves garlic, would devour a platter of garlic and cheese crostini. Guests will feel like Buffy the Vampire Slayer when they stake steak bites with skewers and dunk them into a bloody Mary dipping sauce. Finally, spicy sriracha doused chicken wings are so hearty they'd satiate even the toughest Cullen brother's hunger. Get these festive recipes when you read more.

Vampire Blood Tomato Soup
From Food Network

Ingredients

3 tablespoons olive oil
1/2 fennel bulb, chopped, about 2 1/2 cups
1/2 large onion, chopped, about 1 cup
4 cloves garlic, smashed
1 1/4 teaspoons kosher salt
1 teaspoon fennel seed
1/8 to 1/4 teaspoon crushed red pepper flakes, optional
1 (28-ounce) can plum tomatoes, preferably San Marzano
2 cups homemade vegetable broth or low-sodium canned
2 cups tomato juice
6 basil leaves, torn
1 tablespoon fresh lemon juice
Fresh ground black pepper, to taste

Directions

Heat olive oil in a medium sauce pot over medium-high heat.
Add fennel, onion, garlic, salt, fennel seed and crushed pepper, if using, and cook until vegetables soften and brown slightly, about 5 minutes.
Drain and reserve juice from the tomatoes, then crush tomatoes gently with your hands. Add the tomatoes, increase heat to high, and cook until they begin to brown slightly, about 5 minutes.
Add the reserved tomato juice, vegetable broth, tomato juice, and basil leaves. Bring to a boil, stir, reduce heat to medium low, cover and cook until vegetables are cooked through and soup reduces and thickens, about 30 minutes.
Remove pot from stove and puree the soup in batches, with an immersion, regular blender, or food processor. Stir in lemon juice and season with pepper to taste. Serve.

Serves 8.

Print recipe with images | without images

Garlic and Cheese Crostini
From Gourmet

Ingredients

24 (1/3-inch-thick) baguette slices (from a baguette at least
1/4 cup olive oil, divided
3/4 cup finely grated Pecorino Romano (preferably imported)
5 large garlic cloves, minced
Kosher salt
2 tablespoons finely chopped flat-leaf parsley

Directions

Preheat oven to 350°F with rack in middle.
Arrange bread slices in 1 layer on a large baking sheet and brush tops with 3 tablespoons oil.
Stir together remaining tablespoon oil, cheese, garlic, 1/4 teaspoon kosher salt, and 1/4 teaspoon pepper in a small bowl. Sprinkle each slice with about 1 teaspoon cheese mixture, mounding it slightly.
Bake until topping just starts to melt, 6 to 8 minutes. Sprinkle with parsley and kosher salt to taste. Serve warm.

Makes 24 hors d'oeuvres.

Print recipe with images | without images

Steak Bites With Bloody Mary Dipping Sauce
From Rachael Ray

Ingredients

1 tablespoon extra-virgin olive oil, plus more for drizzling
1 small onion, finely chopped
1/2 cup vodka
2 tablespoons Worcestershire sauce
2 teaspoons hot pepper sauce
1 cup tomato sauce
1 rounded tablespoon prepared horseradish
Salt and pepper
1 1/3 pounds beef sirloin cut into large bite-sized pieces, 1 by 2 inches
Steak seasoning blend or coarse salt and black pepper
6 to 8 inch bamboo skewers

Directions

Heat a small saucepan over medium heat. Add oil and onions and saute 5 minutes.
Add vodka and reduce by 1/2.
Add Worcestershire, hot sauce, tomato sauce and horseradish. Stir to combine the dipping sauce and return the sauce to a bubble. Add salt and pepper and adjust seasonings.
Heat nonstick skillet over high heat. Coat meat bites lightly in oil. Season with steak seasoning blend or salt and pepper, to taste.
Cook the meat until caramelized all over, about 2 minutes on each side.
Transfer dipping sauce to a small dish and place at the center of a serving platter. Surround the dip with meat bites and set several bamboo "stakes" or skewers along side meat.

Serves 6.

Print recipe with images | without images

Spicy Sriracha Chicken Wings
From Food & Wine

Ingredients

10 pounds chicken wings, split
1/4 cup coriander seeds, crushed
1 teaspoon cumin seeds, crushed
1 teaspoon cinnamon
2 tablespoons kosher salt
1/4 cup extra-virgin olive oil
3/4 cup Sriracha chile sauce
1 1/2 sticks (12 tablespoons) unsalted butter, melted
1/2 cup chopped cilantro
Finely grated zest and juice of 3 limes
3 quarts vegetable oil, for frying

Directions

In a very large bowl, toss the wings with the coriander and cumin seeds, cinnamon, kosher salt and olive oil. Cover and refrigerate for at least 4 hours or overnight.
Preheat the oven to 375°. Spread the wings on 3 large rimmed baking sheets and roast for about 30 minutes, until firm but not cooked through. (At this point, if you don't want to fry the wings, you can roast them for 1 hour longer, until crispy and golden.)
Wash out the bowl. Add the Sriracha, butter, cilantro, lime zest and juice.
In a deep fryer or a very large saucepan, heat the vegetable oil to 375°.
Fry the wings in 4 or 5 batches until golden and crisp, about 5 minutes per batch; drain, shaking off the excess oil. As each batch is finished, add the wings to the sauce and toss well. Transfer the wings to a platter, leaving the sauce in the bowl for the remaining batches. Serve hot.

Serves 10.

Print recipe with images | without images

Simple Tip: Microplane Garlic

partysugar — Mon, 29 Jun 2009 10:15:38 -0700

While watching Nancy Silverton make pesto in Aspen, I had one of those "why didn't I think of that" moments. To quickly season the celery leaf pesto, Silverton grated in garlic. However, instead of using her regular one-sided grater, she microplaned it: "I like to microplane my garlic. It's so much easier than chopping it." Over the weekend, I experimented with her technique and was delighted by the results. It's a quick and simple way to infuse a dish with lots of garlic flavor and it doesn't require the hand strength of a garlic press. Genius! Have you ever grated or microplaned garlic?

How Do You Make Garlic Bread?

partysugar — Mon, 18 May 2009 03:30:07 -0700

Garlic bread is one of my all time favorite foods. I love the crisp crunch of the toasted bread smothered with tangy garlic. When I make garlic bread I don't have a set recipe that I follow; I usually just use what I have on hand. Sometimes I'll top the bread with parmesan cheese other times I'll make an herb butter and spread this on a baguette. However, lately I've been feeling uninspired.

Now when I make garlic bread, it tastes the same - my garlic bread has become boring! That's why I'm wondering, how you make garlic bread? Please share your secrets below.

Source

Fast & Easy Dinner: Linguine With Arugula and Edamame

partysugar — Thu, 23 Apr 2009 08:00:47 -0700

If you're a busy home cook, be sure to keep your pantry stocked with a good whole-wheat pasta. It's the ideal ingredient for rapid, but varied cuisine. You can mix it with everything from bacon and tomato sauce to veggies and cheese.

In this dish, whole-wheat linguine is tossed with peppery arugula and fresh edamame. It's a quick vegetarian meal that's healthy and delicious. To get the adaptable recipe, read more.

Linguine With Arugula and Edamame
From The Nest

Ingredients

2 cups shelled edamame
8 ounces whole wheat linguine or farro
1 tablespoon extra-virgin olive oil, divided
2 cloves garlic, minced
8 cups coarsely chopped arugula
Salt and freshly ground pepper
1/2 cup freshly grated Parmigiano-Reggiano cheese

Directions

Cook the edamame in boiling salted water until they are crisp-tender, 3 minutes. Remove them to a bowl with a slotted spoon.
Add the pasta to the same water, and cook according to package directions. Drain it in a colander, drizzle with 1/2 teaspoon of the oil, and set it aside.
In a large, nonstick skillet, heat the remaining oil over medium-high heat. Add the garlic and cook 15 seconds. Mix in the arugula, coating it with the oil, and cook until wilted, 2 minutes.
Mix in the edamame and remove the pan from the heat.
Add the drained pasta, stirring until it is warmed through, and season to taste with salt and pepper.
Divide the pasta and vegetables among 4 shallow pasta bowls or dinner plates, and top with equal amounts of the cheese. Serve hot or at room temperature.

Serves 4.

Print recipe with images | without images

Fast & Easy Dinner: Gnocchi With Sausage and Spinach

partysugar — Fri, 10 Apr 2009 10:30:52 -0700

While I always have fresh pasta on hand to use in quick weeknight recipes, I rarely employ gnocchi in the same way. However, this recipe is going to change that!

Wilted spinach, sauteed onions, and Italian sausage come together to make a sauce that is flavorful and filling. A generous helping of Parmesan cheese adds a rich, creaminess to the final dish.

For the recipe, read more.

Gnocchi With Sausage and Spinach
From Real Simple

Ingredients

2 9-ounce packages refrigerated gnocchi or one 17.5-ounce package shelf-stable gnocchi
1 tablespoon olive oil
1 medium yellow onion, finely chopped
1 pound Italian sausage, casings removed
1 clove garlic, finely chopped
1 5-ounce bag baby spinach
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
3/4 cup (3 ounces) grated Parmesan, plus more for garnishing

Directions

Cook the gnocchi according to the package directions, reserving 1/4 cup of the cooking liquid.
Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
Add the sausage and cook, crumbling it with a spoon, until browned, 5 to 7 minutes.
Add the garlic, spinach, salt, and pepper and cook, tossing frequently, until the spinach wilts, about 3 minutes.
Add the drained gnocchi, the reserved cooking liquid, and the Parmesan and toss. Divide among individual bowls and sprinkle with additional Parmesan.

Serves 4.

Print recipe with images | without images

Noteworthy Nibbles - Feb. 10-16, 2009

YumSugar — Tue, 10 Feb 2009 14:00:33 -0800

With romance in the air, why not spend time with your first two loves in life, food, and wine? Thankfully, there's no shortage of celebration for that this week, with numerous wine and food festivities around the country. Right now, I'm pondering a date-night cooking class - a fun date and an ideal way to get him cooking.

If we've left anything off our list, feel free to chime in below!

Miami, FL: Miami Spice - Feb. 10-12
San Francisco, CA: SF Beer Week - Feb. 10-15
New York, NY: NYC Restaurant Week - Feb. 10-27
Delray Beach, FL: Delray Beach Garlic Fest - Feb. 13-15
Lansing, MI: Michigan Deer & Turkey Spectacular - Feb. 13-15

To see the rest, read more.

Mt. Vernon, IL: Midwestern Herb and Garden Show - Feb. 13-15
Winter Haven, FL: Greek Festival of Polk County - Feb. 13-15
Indio, CA: Riverside County Fair - Feb. 13-22
San Francisco, CA: Date Night and Cooking Crush Classes - Feb. 12-13
Gardiner, OR: Confluence Wine, Beer, Seafood and Music Festival - Feb. 14-15
Washington, DC: Washington, DC, International Wine and Food Festival - Feb. 14-15
Columbia, SC: Festival of Wines and Food - Feb. 16

Source

Fast & Easy Dinner: Spicy Tofu With Red Bell Peppers

partysugar — Thu, 05 Feb 2009 07:45:09 -0800

Calling all vegetarians who love spicy food: this recipe is for you. It combines Asian flavors like fresh ginger and soy sauce with crunchy vegetables and sautéed tofu. Red pepper flakes provide heat while lime juice adds tartness.

For a heartier meal, serve over white rice. If you are allergic to peanuts, simply omit them from the dish. Check out the recipe when you read more.

Spicy Tofu With Red Bell Peppers
From Bon Appétit

Ingredients

1/3 cup olive oil
2 large red bell peppers, seeded, thinly sliced
3 tablespoons minced peeled fresh ginger
3 large garlic cloves, finely chopped
1 14-to 16-ounce package extra-firm tofu, drained well, cut into 1-inch cubes
3 green onions, thinly sliced on diagonal
3 tablespoons soy sauce
2 tablespoons fresh lime juice
1/2 to 3/4 teaspoon dried crushed red pepper
1 6-ounce bag baby spinach leaves
1/3 cup chopped fresh basil
1/3 cup lightly salted roasted peanuts

Directions

Heat oil in wok over high heat. Add bell peppers, ginger, and garlic; sauté until peppers just begin to soften, about 2 minutes.
Add tofu and green onions; toss 2 minutes.
Add next 3 ingredients. Toss to blend, about 1 minute.
Add spinach in 3 additions, tossing until beginning to wilt, about 1 minute for each addition. Mix in basil. Season with salt and pepper. Sprinkle peanuts over.

Serves 4.

Print recipe with images | without images

What Kind of Garlic Do You Cook With?

partysugar — Wed, 04 Feb 2009 09:00:04 -0800

The other day I went to Trader Joe's with my girlfriend Kristal. One of the ingredients on her grocery list was frozen crushed garlic. I was surprised and wondered why she didn't use fresh garlic. Apparently she prefers the crushed variation because it saves time and doesn't leave the smell of garlic on her hands. It got me thinking about alternative forms of garlic.

Celebrate Chinese New Year With Garlic Soy Shrimp

YumSugar — Sat, 24 Jan 2009 08:00:10 -0800

While much of the festivities are celebrated with friends, the eve of Chinese New Year always involves a dinner at home with family. We enjoy a range of dishes - everything from goat to shrimp - that come from both the land and the sea. Every holiday, my mother makes this dish, which only takes a few minutes to prepare. Served with their shells still on, the shrimp are coated in a quick fragrant sauce. My overachieving mother can peel an entire shrimp in her mouth, but if you aren't quite so adept, you can peel the shrimp in a few simple steps. To enjoy this dish, read more.

Garlic-Soy Sauce Shrimp
From YumSugar's Mother

Ingredients

1 lb medium shrimp, heads still intact (look for firm, shiny shrimp with the heads and veins still intact at a Chinese supermarket)
1 large clove garlic, minced
1 tablespoon soy sauce
1/4 teaspoon sugar
1 1/2 tablespoons canola or vegetable oil
Steamed rice, for serving

Directions

Prep the shrimp: Cut 1/4" to 1/2" off the head of the shrimp to remove the "whiskers." Using a knife, cut off the inside legs. Using the last tine on a fork, poke a hole into the midsection of the shrimp and lift up to devein the shrimp. (If the shrimp is fresh, the whole vein will come out in one piece.) Pat the shrimp to dry.
Make the sauce: Combine minced garlic, soy sauce, and sugar in a large bowl.
Heat oil over medium-high heat in a pot. Add shrimp and cook, stirring frequently, until color is orange-pink throughout.
Combine shrimp and all of its juices into the soy sauce mixture; stir with chopsticks to combine. Serve over rice.

Serves 4.

Print recipe with images | without images

View 14 Photos ›