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Monday's Leftovers: Pork Cutlets With Cranberry Port Sauce

YumSugar — Mon, 16 Nov 2009 09:00:07 -0800

I just found the perfect use for my leftover cranberry sauce and boneless pork chops: this balanced dinner of sautéed pork cutlets.

I'll pan-fry some pork chops, then deglaze the pan with a combination of cranberries and port wine, for a sauce that's both sweet and tart.

The result? A mouthwatering meal that's full of flavor, not fat. Want to see the recipe? Then read more.

Monday's Leftovers: Lamb and Polenta "Lasagne"

YumSugar — Mon, 09 Nov 2009 09:00:42 -0800

With a little leftover ground lamb and even less time, you can make a layered lamb and polenta dish that rivals anything you could order at a restaurant.

The key to speedy success is to take smart shortcuts. Use already-stewed tomatoes, grated mozzarella, and ready-made polenta for easy layering.

Employ the oven for a final browning touch, and you'll have a dinner that can't be beat on the busiest night of the week. To see the recipe, keep reading.

Come Party With Me: Fall Lunch - Menu

partysugar — Tue, 22 Sep 2009 09:00:20 -0700

Since both Summer and my birthday are officially over, I've been a little down. There's nothing that makes me feel more excited and happy than a party on the horizon, so to celebrate the arrival of Autumn, I'm planning a simple lunch. The meal will honor the season and its most prominent ingredients. I'll start by putting together a small spread of olives, crackers, and charcuterie. When guests arrive, they can savor olives or nibble on crackers. To begin the sit-down meal, I'll serve a spicy green salad with Manchego cheese, pears, and pumpkin seeds. For the main course, a Fall lunch requires something comforting and classic, like a butternut squash and sage lasagna. If you are interested in the recipes to this menu, read more.

Spicy Green Salad With Manchego and Pears
From Gourmet

Ingredients

1/3 cup green (hulled) pumpkin seeds (pepitas; not toasted)
1/3 cup plus 1 tablespoon olive oil, divided
3 tablespoons Sherry vinegar
1 teaspoon mild honey
1 teaspoon grainy mustard
4 cups packed spicy salad greens, such as radish greens, watercress, and/or arugula, tough stems discarded
4 cups packed frisée (French curly endive), torn into bite-size pieces
1 (1/2-pound) piece Manchego cheese, rind removed and cheese shaved into 32 thin slices (preferably with a cheese plane)
8 small red or yellow Bartlett pears (preferably with stems)

Directions

Cook seeds in 1 tablespoon oil in a small heavy skillet over medium-low heat, stirring frequently, until puffed and beginning to brown, about 4 minutes. Transfer with a slotted spoon to paper towels and reserve oil. Season seeds with salt and pepper.
Whisk together vinegar, honey, mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Add remaining 1/3 cup olive oil and reserved oil from skillet in a slow stream, whisking until emulsified.
Divide greens and cheese among salad plates. Cut off 2 opposite sides of each pear (reserve for another use), leaving a 1/2-inch-thick lengthwise center slice with stem and core. Arrange a pear slice on each plate and drizzle dressing over salads. Sprinkle with seeds.

Serves 8.
Make ahead: Pumpkin seeds can be toasted 2 days ahead and kept separately from oil, covered, at room temperature. Greens can be washed and dried 1 day ahead and chilled, wrapped in paper towels, in a sealed bag.

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Butternut Squash and Sage Lasagna
From Martha Stewart

Ingredients

3 1/2 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1 pound whole-milk ricotta cheese
1/2 cup heavy cream
2 large egg yolks
1/2 pound fresh mozzarella cheese, coarsely grated (2 cups)
Freshly grated nutmeg
2 tablespoons unsalted butter
1/3 cup loosely packed fresh sage leaves, coarsely chopped
1 1/4 cups homemade or store-bought low-sodium chicken stock
Fresh Lasagna Noodles, (you will need only 1/2 of the batch), cut into 4-by-13-inch strips and cooked, or store-bought dried noodles, cooked
4 ounces finely grated Parmesan cheese (1 1/4 cups)

Directions

Preheat oven to 425 degrees. Toss squash, oil, and 1 teaspoon salt on a baking sheet. Season with pepper. Bake until light gold and tender, 25 to 30 minutes. Let cool.
Reduce oven temperature to 375 degrees. Combine ricotta, cream, yolks, mozzarella, and a pinch of nutmeg in a medium bowl. Season with salt.
Melt butter in a small saute pan over medium-high heat. As soon as it starts to sizzle, add sage, and cook until light gold and slightly crisp at edges, 3 to 4 minutes.
Place squash in a medium bowl, and mash 1/2 of it with the back of a wooden spoon, leaving the other 1/2 in whole pieces. Gently stir in sage-butter mixture and stock. Season with salt and pepper.
Spread 3/4 cup of ricotta mixture in a 9-cup baking dish. Top with a layer of noodles. Spread 1/2 of the butternut squash mixture over noodles. Top with a layer of noodles. Spread 1 cup of ricotta mixture over noodles. Repeat layering once more (noodles, squash, noodles, ricotta). Sprinkle Parmesan over ricotta mixture.
Place baking dish on a rimmed baking sheet, and bake until cheese is golden and bubbling, 30 to 35 minutes. Let stand for 15 minutes before slicing and serving.

Serves 8.

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Lasagna Trio Pan: Love It or Hate It?

partysugar — Sat, 15 Aug 2009 07:00:49 -0700

While I love lasagna as much as the next avid home cook, I'm not sure how I feel about this lasagna trio pan ($79.95). Sure, it's great for picky eaters - you can make three different kinds of lasagna for your family! - but I prefer a slice of lasagna's soft center over the crusty side pieces. What do you think about it? Is this lasagna pan practically perfect or simply stupid?

Sunday Dinner: Asparagus-Ham Lasagna

YumSugar — Sun, 12 Apr 2009 06:00:35 -0700

If you don't have elaborate plans for tonight but are still looking to celebrate Easter in a special way, then this festive lasagna is calling your name. Not only is this contemporary twist on the traditional Italian staple a cinch to make, but it also couldn't be more seasonally appropriate with ham and our favorite Spring vegetable, asparagus. Ring in the holiday when you read more.

Asparagus-Ham Lasagna
From Every Day With Rachael Ray

Ingredients

1 pound asparagus, cut into 1-inch pieces
1 pound lasagna noodles
4 tablespoons butter
1 small onion, finely chopped
1/3 cup flour
4 1/2 cups milk
2 cups grated parmesan cheese
1 teaspoon grated nutmeg
Salt and pepper
1/2 pound deli-sliced baked ham, cut into 1/2-inch ribbons

Directions

Preheat the oven to 375°. In a large pot of boiling salted water, cook the asparagus until just tender, about 2 minutes. Using a slotted spoon, transfer the asparagus to a strainer. Return the water to a boil, add the lasagna and cook until tender, about 8 minutes. Drain and transfer to a platter.
Meanwhile, in a medium saucepan, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in the flour and cook for 2 minutes. Slowly whisk in the milk and bring to a boil over medium-high heat. Lower the heat and simmer, whisking constantly, until thickened, 1 to 2 minutes. Remove from the heat and stir in half of the parmesan and half of the nutmeg; season with salt and pepper.
Spread about 1/3 cup of the cheese sauce in a 9-by-13-inch baking dish. Layer 4 noodles on the sauce and top with 3/4 cup cheese sauce. Sprinkle a quarter of the ham, a quarter of the asparagus, and 3 tablespoons of the remaining parmesan over the sauce. Repeat the layering process three more times. Top with the remaining noodles, cheese sauce, parmesan and nutmeg. Cover with foil and bake until heated through, about 30 minutes. Uncover and cook for 10 minutes more. Let stand for 15 minutes before serving.

Serves 6.

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Fast & Easy Dinner: Potato "Lasagna"

partysugar — Fri, 06 Mar 2009 10:30:49 -0800

Although this hearty dish is called a "lasagna," it's somewhere between the classic potato gratin and the old-school casserole. Layers of thinly sliced potatoes are topped with canned tomatoes and a bacon-spinach mixture. Grated cheese finishes off the one-pan meal that pairs perfectly with a simple green salad.

While it needs 45 minutes in the oven, the prep time is minimal. To learn how to make this crowd-pleasing, innovative dish, read more.

Potato "Lasagna"
From Real Simple

Ingredients

1/4 pound bacon (about 5 slices), cut into 1/4-inch pieces
1 medium onion, thinly sliced
1 10-ounce package frozen spinach, defrosted and squeezed dry
1 1/2 cups milk
1 egg
2 teaspoons kosher salt
1/2 teaspoon dried oregano
4 pounds Idaho potatoes (about 4 large potatoes), peeled and cut into 1/8-inch slices
1 28-ounce can whole tomatoes, drained and roughly chopped
4 ounces Swiss, Cheddar, or mozzarella, shredded

Directions

Heat oven to 450° F.
In a large skillet over medium heat, combine the bacon and onion. Cook until the onion is caramelized and golden brown, 9 to 10 minutes. Remove from heat, mix in the spinach, and set aside.
Meanwhile, in a small bowl, whisk together the milk, egg, salt, and oregano. Set aside.
Coat a 9-by-13-inch baking dish with vegetable spray. Arrange 1 layer of potatoes, overlapping slightly. Spread the tomatoes evenly on top of the potatoes. Pour 1/3 of the milk mixture over the tomatoes.
Add another layer of potatoes and then the bacon-spinach mixture, spreading evenly. Top with another third of the milk mixture. Finish with the last layer of potatoes and sprinkle on the shredded cheese. Drizzle the remaining milk mixture over the dish.
Cover with foil and bake for 45 minutes. Remove the foil and bake another 10 minutes or until the cheese is golden brown. Remove from oven and let rest, covered, for 10 minutes before serving.

Serves 6.

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Fast & Easy Dinner: Ravioli Skillet Lasagna

partysugar — Tue, 27 Jan 2009 06:24:13 -0800

As much as I love making a slow-cooking lasagna, sometimes there isn't enough time. On days when you crave the comforting Italian dish, but are too busy to slave over the stove, consider making this hassle-free variation.

All the flavors of a classic lasagna - tomato sauce, thick pasta, melted cheese - are present in the quick recipe. The secret is to use store-bought ravioli instead of lasagna noodles. Interested in the recipe? Please read more.

Ravioli Skillet Lasagna
From Better Homes and Gardens

Ingredients

2 cups purchased pasta sauce
1/3 cup water
1 9-ounce package refrigerated or frozen cheese- or meat-filled ravioli
1 egg, lightly beaten
1 15-ounce carton ricotta cheese
1/4 cup grated Romano or Parmesan cheese
1 10-ounce package frozen chopped spinach, thawed and well drained
Grated Romano or Parmesan cheese

Directions

In a 10-inch skillet combine pasta sauce and the water. Bring to boiling; stir in ravioli.
Reduce heat. Cook, covered, over medium heat about 5 minutes or until ravioli are nearly tender, stirring once to prevent sticking.
Meanwhile, in a medium bowl stir together egg, ricotta cheese, and the 1/4 cup Romano cheese.
Top ravioli with spinach. Spoon ricotta mixture on top of spinach.
Cook, covered, over low heat about 10 minutes or until ricotta layer is set and ravioli are tender. Sprinkle each serving with additional Romano cheese.

Serves 4.

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Off to Market Recap: Casserole Dish

partysugar — Mon, 12 Jan 2009 06:45:52 -0800

When I made lasagna, I was horrified to realize I don't own a large casserole dish. I ended up having to make the lasagna in two pie dishes. To avoid this situation in the future, I asked you to help me find a casserole dish. You headed off to market in search of a large, oven- and dishwasher-safe serving vessel that can hold everything from potato gratin to white chocolate brownies. You saved the dishes in the Yum Market on TeamSugar with the keyword tag, Casserole Dish.

I'm madly in love with this Le Creuset casserole set in Caribbean blue. Aimeeb discovered this two-piece set that comes with 12-inch rectangular and 9-inch square baking dishes. It's on sale, which means I'll be able to afford it! Browse all the baking dishes you bookmarked below.

Geeksugar has put together an article that explains how to bookmark on TeamSugar. Check it out for more details!

Gourmet's Lasagna Bolognese Is to Die For

partysugar — Sat, 10 Jan 2009 08:00:33 -0800

About a month ago, I got an intense craving for lasagna. I spent way too much time searching for the perfect recipe and I finally settled on Aida Mollenkamp's Italian sausage and three cheese variation.

While this lasagna was delicious, I found myself, a week later, reading the new Gourmet magazine devoted to Italian-American cooking. I turned the page and was shocked to see the most delicious looking lasagna! I felt embarrassed to have served my friends such a mediocre lasagna when a masterpiece of a lasagna like the one in Gourmet existed. I knew I had to make Gourmet's version immediately.

The recipe did not disappoint. This lasagna is complex, hearty, and comforting. The chunky beef sauce is rich, classic, and fragrant. Although the final result is a drier lasagna, its thick layers meld perfectly. The creamy, flecked-with-spinach ricotta mixture puffs up like a souffle. I highly recommend this dish. To check it out: read more.

Lasagna Bolognese
From Gourmet

Ingredients

For bolognese sauce:
1/4 cup olive oil
3 ounces sliced pancetta, finely chopped
1 medium onion, finely chopped
1 large carrot, finely chopped
1 celery rib, finely chopped
2 garlic cloves, chopped
2 pounds ground beef chuck (not lean)
1 1/2 cups dry white wine
1 1/2 cups whole milk
1/4 cup tomato paste
1 1/2 teaspoon thyme leaves
For Ricotta filling:
2 (10-ounce) packages frozen chopped spinach,thawed
2 (15-ounce) containers whole-milk ricotta
4 large eggs, lightly beaten
1/2 cup grated Parmigiano-Reggiano
1/2 teaspoon grated nutmeg
3/4 cup whole milk, divided
For assembling lasagne:
12 Barilla no-boil dried lasagne noodles (from 1 box)
1/2 cup grated Parmigiano-Reggiano

Directions

Make Sauce: heat oil in a 12-to 14-inch heavy skillet over medium heat until it shimmers. Cook pancetta, onion, carrot, celery, and garlic, stirring occasionally, until vegetables are golden and softened, 12 to 15 minutes.
Add beef and cook, stirring occasionally and breaking up any lumps, until meat is no longer pink, 6 to 10 minutes.

Stir in wine, milk, tomato paste, thyme, 1/4 teaspoon salt, and 3/4 teaspoon pepper. Simmer, uncovered, stirring occasionally, until most of liquid has evaporated but sauce is still moist, about 1 hour.

Make ricotta filling: put spinach in a kitchen towel (not terry cloth) and twist to squeeze out as much moisture as possible.
Whisk together ricotta, eggs, parmesan, nutmeg, 1 1/4 teaspoons salt, and 1 teaspoon pepper.

Transfer 1 1/2 cups ricotta mixture to another bowl and whisk in 1/4 cup milk; set aside.
Whisk spinach into remaining filling with remaining 1/2 cup milk.
Assemble and bake lasagne: preheat oven to 375°F with rack in middle.
Soak noodles in a bowl of very warm water until pliable but not softened, 3 to 5 minutes. Place on a kitchen towel (it's not necessary to pat noodles dry).
Spread 1 1/2 cups bolognese sauce in baking pan and sprinkle with 1 tablespoon parmesan. Cover with 3 noodles, leaving space in between.
Spread half of spinach filling on top, then 1 cup bolognese sauce, and top with 1 tablespoon parmesan and 3 noodles; repeat.

Top with remaining bolognese sauce, 1 tablespoon parmesan, and remaining 3 noodles. Pour reserved ricotta mixture over top and sprinkle with remaining 1/4 cup parmesan.
Cover pan tightly with parchment paper and foil (or just buttered foil) and bake 50 minutes.
Remove foil and bake until top is browned in spots, about 15 minutes more. Let stand 15 to 30 minutes before cutting.

Serves 8-10.

Make ahead: Bolognese sauce can be made 2 days ahead and chilled (covered once cool). Lasagne can be made 1 day ahead and chilled. Reheat in a 350°F oven, loosely covered with foil.

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Off to Market: Casserole Dish

partysugar — Mon, 05 Jan 2009 06:45:08 -0800

Last week I decided to make lasagna. My sausage tomato sauce was done, the cheese was grated, and the pasta ready, when I realized I don't own a large casserole dish! I ended up having to make the lasagna in two pie dishes. To avoid this situation in the future, I need to invest in a casserole dish. Let's head off to market in search of large, oven- and dishwasher-safe serving vessels that can hold everything from potato gratin to white chocolate brownies. Bookmark the dishes in the Yum Market on TeamSugar with the keyword tag Casserole Dish. I appreciate your help!

GeekSugar has put together a post that explains how to bookmark. Check it out for more details! Not sure where to start looking? Be inspired by some of my favorite online stores when you read more

Bed Bath & Beyond
CB2
Cooking.com
Crate & Barrel
Ikea
Linens and Things
NapaStyle
Pier 1
Plum Party
Pottery Barn
Sur La Table
Target
Restoration Hardware
Williams Sonoma
Wishing Fish
World Market