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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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Gourmet's Cookie Covers: Love It or Hate It?

partysugar — Sat, 06 Dec 2008 04:00:48 -0800

For the month of December, Gourmet magazine gifted its subscribers with a bunch of gorgeous covers. Photographed by Romulo Yanes, each one features a different type of cookie. The artistic images are now being sold as holiday greeting cards. I'm absolutely in love with them, especially the one with the polka-dot-like glittering lemon sandwiches. What do you think of the covers? If you subscribe to Gourmet, let me know which one showed up in your mailbox!

Source

Happy Hour: PomIranian

YumSugar — Mon, 02 Apr 2007 13:18:06 -0700

Some nights I stay up too late catching up on email, work and my shows. One of my shows is Gourmet's Diary of a Foodie on PBS. The other night I caught an episode entitled "Raising the Bar" where they featured Bartender extraordinaire Scott Beattie. As bartender of one of Sonoma County's finest restaurants, Cyrus, Beattie is constantly pushing the envelope for mixed drinks - he even visits local farms to pick his own herbs and produce. His drinks are amazing looking (I only wish I could say I've tasted one personally) and contain things like candied lemongrass, thai basil, simmered fruit purees and essential oils. They also have ridiculously whimsical (actually they're terribly punny, but I love them) like PomIranian, Olallie Go Lightly and Grapes of Roth. Since most of us won't be able to head out to Sonoma to have one for ourselves, I thought I'd hunt down one of his recipes. To check out the recipe for the PomIranian, read more

PomIranian
From Scott Beattie at Cyrus

3/4 ounce straight vodka
3/4 ounce Hangar One Mandarin Blossom Vodka
1/2 ounce freshly squeezed lime juice
1 ounce Enhanced Pomegranate Juice (see recipe below)
Cardamom sugar (see *Note)

Shake all ingredients except the cardamom sugar with ice in a cocktail shaker. Strain into a martini glass rimmed with cardamom sugar.

*Note: To make cardamom sugar, combine 1/4 cup granulated sugar and 1/4 cup ground cardamom in a small mixing bowl. Transfer to a saucer and spread evenly so that the rim of an inverted martini glass will be evenly coated with the sugar when dipped into the saucer.

This is a great cocktail for parties, as the Enhanced Pomegranate Juice recipe makes 32 ounces and only 1 ounce is needed for each drink. If you halve or quarter the juice recipe, it's crucial that the measurement of the spices be precise so that the drink keeps its sweet/savory balance.

Enhanced Pomegranate Juice

32-ounce bottle of Knudsen's pomegranate juice
1 teaspoon crushed dried cardamom
1 teaspoon crushed black peppercorns
1 teaspoon freshly grated nutmeg

Combine the juice and spices in a saucepan and bring to a boil. Then turn off heat and let cool completely. Strain with a fine-mesh strainer.

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Oh To Invent A Dessert!

partysugar — Mon, 26 Mar 2007 03:19:12 -0700

254 years ago on today's date, an American physician named Benjamin Thompson, Count von Rumford (some name, huh?) was born. He invented a pressure cooker kitchen stove thing-a-ma-jig and more importantly is credited with creating Baked Alaska (how awesome would it be if you invented a dessert???). Baked Alaska is a dessert composed of a sponge cake topped with a layer of ice cream. Instead of frosting the cake, you blanket it with a thick coating of meringue. Then it is baked in the oven until the meringue is caramelized and golden brown - about five minutes. The meringue insulates the ice cream and prevents it from melting. The end result is a spectacular and show-stopping dessert. To experiment with baked Alaska in your kitchen, in honor of old Count Rumford's birthday, just read more

Baked Alaska
From Gourmet magazine

1 (10 3/4-oz) frozen pound cake, not thawed
2 pints super premium strawberry ice cream (not 1 quart) or any other flavor of ice cream
6 large egg whites
1/4 teaspoon fresh lemon juice
3/4 cup sugar

Cut frozen cake crosswise into 1/2-inch-thick slices. Line bottom of a 9-inch pie plate with cake slices, some halved or cut into pieces to fill in gaps. Halve remaining cake slices lengthwise and place around edge of plate. Patch up any holes with pieces of remaining cake slices. (You may have a couple of slices left over.)
Cut paper containers from ice cream and slice each pint into 3 rounds. Arrange 3 rounds in 1 layer on top of cake in pie plate and cut each remaining round into 6 wedges. Fill holes in ice cream layer with some of ice cream wedges and mound remainder in center of pie plate. Freeze 25 minutes.
Preheat oven to 450°F.
After ice cream and cake have been freezing 20 minutes, beat egg whites and a pinch of salt with an electric mixer until foamy, then add lemon juice and continue to beat until whites hold soft peaks. Gradually add sugar, beating, and continue beating until whites just hold stiff, glossy peaks.
Remove ice-cream base from freezer and mound meringue over it, spreading to edge of plate to cover ice cream completely. Bake in middle of oven until golden brown, about 6 minutes. Serve immediately.

Serves 8.

Make Ahead: The base can be assembled 2 days ahead and frozen, tightly wrapped. Make meringue and, after topping base, bake Alaska 10 minutes.

Note: The egg whites in this recipe may not be fully cooked. If salmonella is a problem in your area, you can use powdered egg whites such as Just Whites.

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Reader Request: Savory Crepe Recipe

partysugar — Tue, 06 Feb 2007 11:55:59 -0800

Recently I got an email from a reader, Ginger, asking me if I knew of any great recipes for a savory crepe. Now I love crepes and thought who doesn't love crepes? So I decided to share a scrumptiously savory crepe recipe with all of you. Make this recipe when you are not feeling rushed or flustered because it can take a few attempts to get the crepes just right. The bacon, mushroom, and béchamel filling is perfect for a light dinner or decadent lunch. To check out the recipe, read more

Savory Crepes With Mushroom and Bacon Filling
From Gourmet magazine

For crêpes:
1 large egg
1 cup milk
1 tablespoon unsalted butter, melted and cooled
1 teaspoon finely chopped fresh parsley leaves
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
vegetable oil for brushing pan
For filling:
6 slices bacon
1/2 pound mushrooms, sliced thin
3 tablespoons unsalted butter
1/4 cup all-purpose flour
1 cup milk
1/2 cup heavy cream
1 tablespoon chopped fresh parsley leaves

Make crêpes: In a bowl whisk together egg, milk, butter, and parsley until combined well. Add flour, salt and pepper and whisk until smooth.
Heat a 6- to 8-inch crepe pan over moderately high heat until hot. Brush pan with oil and heat until hot but not smoking. Remove pan from heat.
Stir batter and half fill a 1/4-cup measure with it. Pour batter into pan, tilting and rotating pan quickly to cover bottom with a thin layer of batter, and return any excess to bowl.
Return pan to heat and loosen edge of crêpe with a spatula. Cook crêpe until underside is lightly browned.
Turn crêpe and lightly brown other side. Transfer crêpe to a plate.
Make more crêpes with remaining batter, brushing pan lightly with oil as necessary. (Crêpes may be made 1 day in ahead and chilled, stacked and wrapped well in plastic wrap.)
Make filling: In a large heavy skillet cook bacon over moderately high heat until crisp and transfer to paper towels to drain. Pour off all but 1 tablespoon fat from skillet and chop bacon.
To fat remaining in skillet add mushrooms and 1 tablespoon butter and sauté over moderately high heat, stirring, until liquid mushrooms give off is evaporated, about 5 minutes. Remove skillet from heat.
Preheat oven to 200°F.
In a heavy saucepan melt remaining 2 tablespoons butter over moderately high heat and whisk in flour. Cook roux, whisking, 3 minutes.
Add milk gradually, whisking constantly, and cook. stirring, occasionally, 5 minutes or until thickened and smooth.
Add mushrooms, cream, parsley, bacon, salt and pepper to taste and simmer 10 minutes, or until very thick. Cool filling slightly.
Spread each crêpe with about 1/4 cup filling and fold in quarters, transferring crêpes as filled to an ovenproof platter. Heat crêpes in oven until heated through.

Makes 12 crêpes.

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Today's Special: Spaghetti with Creamy Sun-Dried Tomato Sauce

YumSugar — Tue, 26 Dec 2006 09:01:12 -0800

Today's Special is a delightful pasta dish that is both creamy and light at the same time. If you are making a run to the store be sure to pick up fresh bacon (you can also substitute pancetta) and a jar of sun-dried tomatoes in oil. Chopping is minimal: only garlic and onion making this simple and quick. If you don't have a lot of time to quarter the onion and smash and peel the garlic, then throw into your food processor. Hit the chop button and, voila, the machine does the work for you! This spaghetti is so delish you could even whip it up for friends for an impromptu holiday dinner. For the recipe, wine pairing, and tasty extras read more

Spaghetti with Creamy Sun-Dried Tomato Sauce
From Gourmet

5 slices bacon (1/4 lb), finely chopped
1 medium onion, finely chopped
1 large garlic clove, finely chopped
1/4-teaspoon salt
1/4-teaspoon black pepper
2/3-cup heavy cream
1/2 cup drained oil-packed sun-dried tomatoes, finely chopped
1 lb spaghetti
1 oz finely grated Parmesan (1/2 cup)

Cook bacon in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until browned and crisp, 6 to 10 minutes.

Transfer bacon with a slotted spoon to paper towels to drain. Pour off all but 2 tablespoons fat from skillet.

Add onion, garlic, salt, and pepper to skillet and cook, stirring occasionally, until onion is softened and lightly browned, about 8 minutes.

Add cream, tomatoes, and bacon and simmer until cream is slightly thickened, 2 to 3 minutes. Remove from heat.

Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1-cup cooking water, then drain pasta in a colander.

Add pasta and cheese to sauce and toss to coat pasta, adding enough reserved cooking water to thin sauce as desired.

Serves 4-6.

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Tasty Extras: Serve with crispy garlic bread or green salad. Click image for recipe.

Wine Pairing: Serve with a crisp white wine like Murphy Goode's Fume Blanc.

Happy Hour: Hot Buttered Rum

YumSugar — Fri, 22 Dec 2006 12:39:02 -0800

As much as I hate to admit it, winter has arrived. I can't leave the house without wearing at least two long sleeved layers, stuffing a scarf and a pair of gloves into my over sized handbag, and throwing a jacket over my arm. There are some perks to winter: steaming soups, cozy fires, and hot cocktails. Today's happy hour drink, with its steaming dark rum, is like a warm blanket in a mug.

Hot Buttered Rum
From Gourmet

2 cups water
1/2 stick (1/4 cup) unsalted butter
1/4 cup packed dark brown sugar
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon salt
2/3 cup dark rum

Bring water, butter, brown sugar, cinnamon, nutmeg, cloves, and salt to a boil in a 1 1/2- to 2-quart saucepan over moderately high heat.
Reduce heat and simmer, whisking occasionally, 10 minutes.
Remove from heat and stir in rum. Serve hot.

Makes 4 drinks.

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Penne with Parmesan Cream and Prosciutto

YumSugar — Thu, 14 Dec 2006 19:00:02 -0800

I'm a sucker for food magazines. If I see a drool-worthy dish on the cover, then I know that magazine's going home with me. This month's Gourmet lured me in with their tempting holiday cookies, but held my attention long enough to discover their tasty everyday dish of Penne with Parmesan Cream and Prosciutto. With only four ingredients, it's a recipe that's definitely going to become one of my go-to in a pinch staples.

To start things off here at YumSugar, I thought I'd share this yummy delight with you. All you'll need is heavy cream, finely grated parmesan, penne and little bit of prosciutto. To view the recipe, read more

Penne with Parmesan Cream and Prosciutto
From Maggie Ruggiero in Gourmet magazine

2 1/4 cups heavy cream
1 1/2 cups plus 2 tablespoons finely grated Parmigiano-Reggiano (3 oz)
1 lb penne
2 oz thinly sliced prosciutto, coarsely chopped

Put oven rack in upper third of oven and preheat oven to 375°F.

Bring cream, 1 1/2 cups cheese, 3/4 teaspoon black pepper, and 3/4 teaspoon salt just to a boil in a small heavy saucepan over moderate heat, stirring occasionally. Remove from heat.

Cook pasta in a 6-to-8-quart pot of boiling salted water, until al dente, then drain in a colander. Return pasta to pot, then stir in parmesan cream and prosciutto, tossing to coat. Transfer mixture to a 2-quart shallow flameproof gratin or baking dish (about 11 by 8 by 2 inches; not glass) and bake 15 minutes.

Stir pasta well to coat evenly with sauce, then sprinkle with remaining 2 tablespoons cheese.

Turn on broiler and broil pasta 4 to 5 inches from heat until top is lightly browned, 2 to 4 minutes.

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As you can see, it's a simple recipe that even the most amateur chef can master. Try replacing prosciutto with bacon, asparagus or your favorite ingredient then share how your attempt goes!

Gourmet Magazine to Fold

YumSugar — Mon, 05 Oct 2009 09:43:25 -0700

This morning, Condé Nast announced its oldest food title, Gourmet magazine, is folding. There were telltale signs of trouble: the glossy, which will print its last issue in November, just underwent budget cuts. As early as the onset of 2009, rumors were already flying that Gourmet would not see the end of the year.

The speculation didn't prepare me for the shellshock of Gourmet's demise. After all, the magazine, which has been published since December 1940, is an institution. I would have thought they could cut issues to six a year, or even quarterly, before shutting down such a venerable publication. It's wishful thinking, but a part of me hopes this is just some sort of sick publicity stunt. Are you as stunned as I am?

The End of Gourmet Magazine?

YumSugar — Mon, 12 Jan 2009 11:15:59 -0800

In the last six months, we've witnessed many brands - for some reason in particular, cookie labels - go kaput. We're barely into the new year, and at least one source predicts that media companies will be going next, and food publications won't be excepted.

New York financial media company 24/7 Wall St. reports that things are looking glum for Gourmet magazine:

Gourmet will probably not see the end of the year. Its parent company, Condé Nast, can no longer rely on the huge profits of the newspaper portion of the Newhouse family business.

The magazine operation needs to go on a diet. Condé Nast . . . owns Gourmet, Bon Appétit, and epicurious.com. Condé Nast simply owns too many titles in this category. From 2004 to 2008, Gourmet's ad pages have dropped from 1,364 to 955, with a 24 percent drop last year. January's ad pages were down another 32 percent according to MIN. Gourmet can survive since it has a competitive audience of web visitors to its food site, but it will have to migrate totally to its website.

Although, Gourmet wasn't our favorite food magazine of the year, and you prefer Bon Appétit, I am an enormous fan of the magazine's editor, Ruth Reichl. I frequently read the glossy for its reliable and creative recipes, and would be sad if I no longer had a subscription. Do you subscribe to the magazine, and would you be disappointed to see it go?