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Monday's Leftovers: Quick Cioppino

YumSugar — Mon, 26 Oct 2009 09:00:01 -0700

The beginning of the workweek is always on the strenuous side, so keep Monday nights as effortless as possible by selecting a swift dinner recipe that calls for ingredients you've already got on hand.

By doubling up on the amount of halibut and clams that you needed for last night's meal, you won't have to worry about hitting up the supermarket again.

Take a stab at a stress-free riff on cioppino, the classic San Francisco stew. With a mere 30 minutes, you can make a savory soup that's sure to allay any of your weekday stresses. See the recipe when you read more.

Sunday Dinner: Halibut With Leeks, Mushrooms, and Clams

YumSugar — Sun, 25 Oct 2009 06:30:20 -0700

There's no better way to really catch Fall fever than to prepare a steamy seafood dish that also incorporates the season's top produce picks.

For dinner tonight, sauté aromatic leeks and unconventional hen of the woods mushrooms in butter, add broth, and simmer halibut and clams in liquid until just barely cooked.

The resulting meal, which is delicate both in texture and flavor, makes for an enjoyable end to the weekend. Ready to cook it? Then read more.

Mac Attack! Leeks and Sharp Cheddar Mac and Cheese

YumSugar — Mon, 12 Oct 2009 16:15:42 -0700

After putting together a super tasty Tex-Mex mac and cheese, I wanted to make something a little more traditional, but still with a twist. I found a recipe for sharp cheddar mac and cheese that's infused with sauteed leeks. Leeks are a cousin to the onion family; however, they're much more subtle, sweet, and earthy. The sharp cheddar cheese complements the complexity of the leeks.

The leftovers of this mac and cheese are even better because the flavors have more time to mingle and develop. The next time I make this dish, I plan on crumbling bacon over the top - it would take this recipe to a whole new heavenly level. If you're ready for the next mac attack, keep reading

How to Clean Leeks

partysugar — Mon, 12 Oct 2009 15:00:45 -0700

With their mild onion flavor and thick white stalk, leeks are one of my favorite vegetables. They're excellent in cold weather preparations like soups, stews, and braises. When cooking with leeks, it's important to take the time to properly clean them. Because of the way they grow, leeks are one the dirtiest of vegetables, with mud and dirt getting trapped between the layers. Here's how I like to clean mine:

Most recipes call for the white and light green parts only. Start by slicing the dark green part off. Slice off the bottom end.
Cut the leek in half lengthwise and dice according to the specifications in your recipe.
Fill a large bowl with cold water. Toss the chopped leeks in the water and swirl with your hands.
Let stand in the water for several minutes. Swirl with your hands again to ensure all the dirt is removed.
Drain in a colander and dry with a paper towel.

Do you cook with leeks? How do you prepare them?

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Eggcellent Fritatta With Asparagus, Leeks, Mushrooms

YumSugar — Mon, 06 Apr 2009 16:15:22 -0700

After drooling over Sugar staffer Garrick's Hash Brown quiche, it left me craving one of my favorite egg dishes, a fast fritatta. Served with a side salad, this simple, yet scrumptious, dish is perfect for brunch and any upcoming Easter celebrations. In general, fritattas are incredibly versatile: the different combinations of vegetables and cheese are virtually endless. My delectable variation uses sauteed leeks, browned mushrooms, crunchy asparagus, and nutty fontina. To get started on your own eggcellent fritatta, read more.

Savory Leek, Mushroom, Asparagus Frittata
Bon Appétit

Ingredients

2 tablespoons (1/4 stick) butter
1 cup chopped leeks (white and pale green parts only)
1 large shallot, finely chopped
1 12-ounce bunch thin asparagus, trimmed, cut on diagonal into 1-inch pieces (about 2 1/2 cups)
1 cup sliced stemmed shiitake mushrooms*
8 large omega-3 eggs
1 cup diced fontina cheese, divided
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup grated parmesan cheese

Directions

Preheat broiler. Melt butter in heavy broilerproof 10-inch-diameter nonstick skillet over medium heat. Add leeks and shallot and sauté 4 minutes.
Add asparagus and mushrooms, sprinkle lightly with salt, and sauté until tender, about 6-8 minutes.
Whisk eggs, 3/4 cup Fontina cheese, 1/2 teaspoon salt, and 1/2 teaspoon pepper in medium bowl. Add egg mixture to skillet; fold gently to combine. Cook until almost set.
Sprinkle remaining 1/4 cup Fontina cheese and Parmesan cheese over.
Broil until frittata is puffed and cheese begins to turn golden, about 3 minutes. Cut into wedges and serve.

Serves 4-6.
*I used crimini mushrooms instead of shiitake mushrooms.

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Fast & Easy Dinner: Red Chowder With Leek, Corn, and Crab

partysugar — Tue, 24 Mar 2009 06:50:07 -0700

Delight your family with this divine chowder recipe. The salty porkiness of the bacon is balanced by the oceanic freshness of the crabmeat, making for a soup that is filling and well-balanced.

It's also chock-full of vegetables - potatoes, leeks, red pepper, corn - which means it's a meal in a bowl.

Don't be intimidated by the long ingredient list; this chowder really is a cinch to throw together. Get the recipe now when you read more.

Red Chowder With Leek, Corn, and Crab
From Every Day With Rachael Ray

Ingredients

1 tablespoon extra-virgin olive oil
4 slices thick-cut bacon, chopped
2 large baking potatoes - peeled, halved lengthwise, and thinly sliced crosswise
2 leeks, split lengthwise and sliced 1/2 inch thick
4 ribs celery with leafy tops, chopped
1 bay leaf
Salt and freshly ground pepper
Half of a red bell pepper, chopped
2 tablespoons chopped fresh thyme
1/2 cup dry sherry
One 32-ounce container (4 cups) chicken broth
One 28-ounce can crushed tomatoes
2 cups frozen corn kernels
12 ounces lump crabmeat, picked over for pieces of shell
2 tablespoons Old Bay Seasoning
A generous handful of fresh flat-leaf parsley, finely chopped
2 to 3 tablespoons chopped chives
Grated peel of 1 lemon or orange
Oyster crackers, optional for serving

Directions

In a soup pot, heat the oil, over medium-high heat. Add the bacon and cook until it renders fat and crisps at the edges, about 5 minutes.
Add the potatoes, leeks, celery and bay leaf, season with salt and pepper and cook for 5 minutes.
Stir in the red bell pepper and thyme, then stir in the sherry and reduce for 1 minute.
Stir in the chicken broth, tomatoes, corn, crabmeat and Old Bay Seasoning and simmer until potatoes are tender, 10 to 15 minutes.
Combine the parsley, chives and lemon peel and sprinkle over the chowder. Pass oyster crackers around the table.

Serves 4.

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Monday's Leftovers: Truffled Mushrooms With Whipped Beans

YumSugar — Mon, 23 Feb 2009 07:50:32 -0800

If you're looking for something fast and easy to put on the table and are tired of your typical vegetables, turn to this dish. Its exotic flavors will wake up your palate.

This recipe transforms an ordinary ingredient like extra cannellini beans into a truly special meal with a quick whirl in the blender. To make this delightful dinner, read more.

Truffled Wild Mushrooms Over Whipped White Beans
From Vegetarian Times

Ingredients

2 tsp. olive oil, divided
1 medium leek, white and pale green parts chopped (about 1/2 cup)
2 15-oz. cans cannellini beans, rinsed and drained
1/2 cup low-sodium vegetable broth
2 cloves garlic, minced (about 2 tsp.)
2 tsp. chopped fresh thyme
1 lb. wild mushrooms, halved
1/4 cup chopped fresh parsley
2 tsp. truffle oil

Directions

Heat 1 tsp. oil in large skillet over medium heat. Add leek and sauté 2 minutes. Stir in beans, broth, garlic and thyme. Cover, reduce heat to low, and simmer 8 minutes. Season with salt and pepper. Transfer bean mixture to food processor and blend until creamy and smooth. Return to skillet, cover and keep warm.
Heat remaining 1 tsp. oil in medium skillet over high heat. Add mushrooms and sauté 8 minutes, or until soft and brown. Season with salt and pepper, and stir in parsley.
Spoon whipped bean mixture into shallow bowls. Top with equal portions of mushrooms. Drizzle each serving with 1/2 tsp. truffle oil, and serve.

Serves 4.

Nutritional Information Per Serving: Calories 299, Protein 15 g, Total fat 7 g, Saturated fat 1 g, Carbs 46 g, Sodium 691 mg, Fiber 17 g, Sugars 2 g.

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Fast & Easy Dinner: Seared Scallops With Leek Ribbons

partysugar — Wed, 28 Jan 2009 06:45:13 -0800

Who says you can't have an elegant, romantic, sophisticated meal in the middle of the week? This recipe for seared scallops with leek ribbons not only sounds pretty, but it tastes sublime too!

The pure richness of the scallops combines perfectly with the mild onion flavor of the leeks. Although the name implies a dish that only an experienced cook could make, the technique is surprisingly uncomplicated. To learn it, read more.

Seared Scallops With Leek Ribbons
From Real Simple

Ingredients

1 1/2 pounds sea scallops
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons olive oil
4 medium leeks (white and light green parts), quartered lengthwise and rinsed
1 lemon, cut into wedges (optional)
2 tablespoons pesto (optional)

Directions

Rinse the scallops and pat them dry with paper towels. Season them with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
Heat 1 tablespoon of the oil in a large cast-iron skillet over medium-high heat. Add the scallops and cook until golden brown and cooked through, 2 to 3 minutes per side. Transfer to a plate.
Wipe out skillet and return to medium-low heat. Add the remaining oil and the leeks and toss.
Cover and cook, turning occasionally, until softened, about 10 minutes. Season with the remaining salt and pepper.
Return the scallops to skillet to rewarm. If using, squeeze on the lemon juice or spoon the pesto over the top. Transfer to individual plates.

Serves 4.

NUTRITION PER SERVING: CALORIES 251(30% from fat); FAT 9g (sat 1g); CHOLESTEROL 55mg; CARBOHYDRATE 14g; SODIUM 757mg; PROTEIN 30g; FIBER 1g; SUGAR 3g

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Fast & Easy Dinner: Shrimp and Scallops en Papillote

partysugar — Tue, 06 Jan 2009 06:45:52 -0800

Surprise your family tonight with this gift-like meal. The seafood and vegetables are cooked en papillote - inside a parchment paper package - until moist and tender. At the table, your loved ones open the packets to discover a delectable and succulent dinner.

Feel free to get creative with the recipe: this healthy cooking technique is ideal for all types of fish, chicken, and vegetables. To learn how it's done, read more.

Shrimp and Scallops en Papillote
From Better Homes and Gardens

Ingredients

2 cups sliced leeks (2 large)
4 large sprigs fresh thyme
1/4 cup Dijon-style mustard
2 tablespoons dry white wine
1/8 teaspoon ground white pepper
12 sea scallops
8 peeled and deveined jumbo shrimp
1 cup julienned carrot (2 medium)
1 cup julienned zucchini or sweet pepper strips (1 small)
4 teaspoons butter, melted
4 slices lemon

Directions

Preheat oven to 450°F. Cut four 12x16-inch sheets of parchment paper. Fold in half; crease fold and unfold.
On half of each sheet of parchment, place 1/2 cup leek and top with a sprig of thyme.
In a bowl stir together mustard, wine, and white pepper. Add scallops and shrimp; toss to coat.
Spoon one-fourth of seafood mixture over leeks. Top with 1/4 cup carrot and 1/4 cup zucchini.
Drizzle with 1 tablespoon butter and top with a lemon slice.
Fold parchment over seafood stack like a book. Start sealing at the edge of the fold. Working in 2-inch sections, fold about 1/4-inch of the open edges over and crease tightly. Fold again. Continue working around the open edges of the parchment, overlapping folded sections slightly. Finish with a double fold at the end of the packet. Make sure folds are creased tightly so they don't open. Repeat to make three more packets.
Place packets in a very large baking sheet. Bake in the preheated oven for 10 to 12 minutes or until scallops and shrimp are opaque.
To serve, cut an "X" in the top of the parchment; serve immediately.

Serves 4.

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Come Party With Me: New Year's Day Lunch - Menu

partysugar — Mon, 29 Dec 2008 11:45:32 -0800

Instead of hosting a crazy party on New Year's Eve, invite friends and family over for a decadent lunch on Jan. 1. Begin the soirée in the early afternoon (around 2:30) to allow late-night partygoers plenty of time to recover. Serve a menu that is rich, satisfying, and luxurious.

Start with caviar on brioche toasts with creme fraiche. Slice smoked salmon and cream cheese frittata into bite-size pieces and serve as appetizers. Have guests sit down to a creamy leek and potato soup paired with a simple salad of mixed greens dressed with champagne vinaigrette.

This menu would also make a delightful first day of the year dinner. To check out the recipes, read more.

Toasted Brioche Rounds With Creme Fraiche and Caviar
From Martha Stewart

Ingredients

1 one-pound loaf brioche, cut into 1/2-inch thick slices
2 tablespoons unsalted butter
1 eight-ounce container creme fraiche or sour cream
2 ounces black caviar, or more

Directions

Using a 1 1/2-inch round cookie cutter, cut 36 rounds of brioche from slices.
Place 1 tablespoon butter in a 12-inch skillet. Melt over medium heat. Add half the rounds; cook until golden, turning once, 1 to 2 minutes per side. Repeat with remaining butter and rounds. Let cool on a wire rack or paper towel. Store rounds in an airtight container at room temperature for up to 2 days.
Place a dollop of creme fraiche on each round, and top with caviar.

Makes 36 appetizers.

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Smoked-Salmon and Cream Cheese Frittata
From Gourmet

Ingredients

8 large eggs
1/2 cup whole milk
1/4 cup chopped fresh chives
1/4 cup chopped fresh basil
1/2 teaspoon black pepper
1/8 teaspoon salt
2 teaspoons olive oil or vegetable oil
2 oz cold cream cheese, cut into 1/2-inch pieces
3 oz thinly sliced smoked salmon, chopped
thinly sliced red or sweet onion, optional for serving

Directions

Whisk together eggs, milk, chives, basil, pepper, and salt in a bowl.
Preheat broiler.
Heat oil in a 12-inch ovenproof nonstick skillet (if handle is plastic, wrap it in a double layer of foil) over moderate heat until hot but not smoking. Pour egg mixture into skillet and scatter cream cheese pieces on top, then cook, lifting up cooked egg around edges using a spatula to let raw egg flow underneath, until frittata is set on bottom and egg is almost set but still moist on top, 3 to 5 minutes.
Remove from heat. Sprinkle salmon all over frittata, then press on salmon lightly and shake skillet to allow salmon to settle into top.
Broil frittata about 6 inches from heat until set, slightly puffed, and golden in patches, 1 to 1 1/2 minutes.
Cool 5 minutes, then loosen edge with spatula and slide onto a large plate. Cut into wedges and serve warm or at room temperature.

Serves 4.

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Creamy Leek and Potato Soup
From Food and Wine

Ingredients

2 tablespoons unsalted butter
4 large leeks, white and tender green parts only, thinly sliced
1 baking potato (1/2 pound), peeled and cut into 2-inch chunks
5 cups chicken stock or canned low-sodium broth
1 cup heavy cream
Salt and freshly ground pepper
Chervil or parsley sprigs, for garnish

Directions

Melt the butter in a large saucepan. Add the leeks and cook over low heat, stirring occasionally, until softened, about 8 minutes.
Add the potato and chicken stock and bring to a boil. Cover partially and simmer over low heat until the potatoes are tender, about 15 minutes.
Add the cream and simmer for 10 minutes longer.
Working in batches, puree the soup in a blender, then return it to the pan. Season the soup with salt and pepper, garnish with chervil and serve.

Serves 6.

Make ahead: The soup can be refrigerated overnight.

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