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Come Party With Me: Girls Winter Weekend - Menu

partysugar — Tue, 03 Feb 2009 09:00:26 -0800

This weekend I've invited my seven very best friends to join me at my vacation house in the Sierra Nevada mountains. We'll watch movies, go wine tasting in Murphys, and indulge in nonstop good eats. Naturally I'm planning the menu. Two of my gal pals are pesceterians (they don't eat meat, but will consume seafood), so the food will be vegetarian-friendly. After the long car ride to the cabin, the girls will be hungry for a hearty, soothing meal. An Italian-style vegetable soup served with olive cheese bread is filling and scrumptious. The following morning we'll eat store-bought bagels and cream cheese before we hit up the local wineries for lunch. Saturday night will be "make your own pizza" night.

Each girl can grab a ball of Trader Joe's pizza dough and choose from a variety of toppings - crumbled sausage, prosciutto, caramelized onions, pesto, kalamata olives, mushrooms, roasted red peppers - to make an individual pie. A simple green salad with Dijon vinaigrette finishes up the menu.

Sunday morning we'll have a leisurely brunch featuring a potato and leek frittata paired with oven-crisped bacon. For these recipes, which are perfect for enjoying with your friends and family on any Winter weekend, read more.

Italian Vegetable Soup
From Better Homes and Gardens

Ingredients

1 9-oz. package frozen cut green beans
1/2 of a 16-oz. package frozen cauliflower
1 14.5-oz. can diced tomatoes with basil, garlic, and oregano
1/2 cup chopped onion (1 medium)
1/2 cup sliced celery (1 stalk)
1/4 cup regular barley
1 clove garlic, minced
1/4 tsp. ground black pepper
3 cups reduced-sodium vegetable broth
1-1/2 cups reduced-sodium vegetable juice
1/4 cup purchased pesto (optional)
Finely shredded Parmesean cheese (optional)

Directions

In a 3 1/2- or 4-quart slow cooker, place frozen green beans, cauliflower, undrained tomatoes, onion, celery, barley, garlic, and pepper.
In a medium bowl, combine vegetable broth and vegetable juice. Pour over vegetable mixture in cooker.
Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. If desired, top each serving with pesto and Parmesan cheese.

Serves 6.

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Mixed Green Salad With Tarragon Vinaigrette
From Gourmet

Ingredients

4 teaspoons Sherry vinegar
1 tablespoon minced shallot
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup extra-virgin olive oil
2 teaspoons finely chopped fresh tarragon
1/2 lb frisée (French curly endive), torn into bite-size pieces
1 head Boston lettuce (1 lb), torn into bite-size pieces
1 bunch arugula (1/2 lb), coarse stems discarded
1 bunch watercress (1/2 lb), coarse stems discarded

Directions

Whisk together vinegar, shallot, mustard, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until emulsified. Whisk in tarragon.
Toss greens with dressing in a large bowl and season with salt and pepper.

Serves 8.

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Yukon Gold Potato, Leek, and Fromage Blanc Frittata
From Food and Wine

Ingredients

2 medium Yukon Gold potatoes, unpeeled (3/4 pound)
2 tablespoons unsalted butter
2 leeks, white and tender green parts only, halved lengthwise and thinly sliced
Salt and freshly ground black pepper
10 large eggs
1/3 cup whole milk
4 ounces fromage blanc or crumbled feta cheese (1 cup)

Directions

Preheat the oven to 375°.
In a medium saucepan, cover the potatoes with water and bring to a boil. Boil the potatoes until tender, about 15 minutes. Drain and let cool slightly, then cut into 1/2-inch dice.
In a 10-inch nonstick ovenproof skillet, melt the butter. Add the leeks and cook over moderate heat until tender, about 4 minutes.
Add the potatoes and cook for 3 minutes longer. Season with salt and pepper.
In a large bowl, whisk the eggs with the milk and season with salt and pepper. Pour the eggs over the leeks and potatoes and cook for 5 minutes without stirring.
Dollop the fromage blanc or sprinkle the feta cheese over the leeks and potatoes.
Transfer the skillet to the oven and bake until the eggs are just set in the center, about 18 minutes. Slide the frittata onto a serving plate. Cut into wedges and serve.

Serves 8.

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Sunday Slow Cooker: Minestrone With Squash & Pork Sausage

YumSugar — Sun, 26 Oct 2008 06:00:15 -0700

If you're wondering what to do with all the beautiful Fall produce, look no further than this hearty minestrone with kale, squash, and pork sausage. If you've got dietary restrictions, simply adapt this recipe to your needs.

For example, you can substitute spinach for kale, kabocha for butternut squash, or chicken sausage for pork sausage. To make this comforting and adaptable recipe, read more.

Minestrone With Squash and Pork Sausage
From Better Homes and Gardens

Ingredients

1 pound uncooked Italian or pork sausage links, cut into 3/4-inch slices
2 1/2 cups peeled winter squash, such as butternut squash, cut into 1-inch cubes
1 1/2 cups cubed potatoes
2 medium fennel bulbs, trimmed and cut into 1-inch pieces
1 large onion, chopped
2 cloves garlic, minced
1 15-ounce can red kidney beans, rinsed and drained
1/2 teaspoon dried sage, crushed
4 cups chicken broth or vegetable broth
1 cup dry white wine
4 cups chopped kale or fresh spinach

Directions

In a large skillet cook the sausage until brown; drain well.
In a 5- to 6-quart crockery cooker place squash, potatoes, fennel, onion, garlic, beans, and sage. Top with sausage. Pour broth and wine over all.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
Stir in kale or spinach. Cover and cook 5 minutes more.

Serves 8.

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Soup's On: Minestrone Soup

partysugar — Thu, 27 Dec 2007 10:58:31 -0800

Minestrone is one of my favorite soups to make. It takes a lot of time to produce a good pot of this classic, Italian soup, so set aside the entire afternoon and make sure you soak the beans the night before. The final result is a hearty, rustic, restaurant-quality dish. A bowl is a meal in itself, all you need is some crusty bread for dipping. Serve with a robust Pinot Noir for a wonderful, wintry meal. To see how I made it, read more.

Minestrone Soup
From Martha Stewart

For the beans:
3/4 cup dried cannellini beans
1/2 large onion
1 bay leaf
For the soffritto:
1/3 cup extra virgin olive oil
1 large celery stalk, very finely chopped
1 medium carrot, very finely chopped
1 large onion, very finely chopped
For the soup:
1 medium leek, white and pale green parts only, quartered lengthwise, cut into 1/4 inch slices, rinsed well
3 garlic cloves, minced
2 large celery stalks, cut into 1/4 inch slices
2 medium carrots, cut on the diagonal, into 1/4 inch slices
6 ounces small red potatoes (about 7), ct into 1/2 inch pieces
1 medium zucchini, quartered lengthwise, cut into 1/4 inch slices
4 ounces green beans, timmed, cut on the diagonal into 1 inch pieces (about 1 cup)
1 can (14 1/2 ounces) whole peeled plum tomatoes with juice, crushed
1 bunch (5 ounces) Tuscan kale, stemmed, leaves cut crosswise into 1/2 inch strips
1/4 head savoy cabbage, cored and very thinly sliced (about 2 cups)
4 cups vegetable stock
1 rind Parmesan cheese
1 bay leaf
1/8 teaspoon crushed red pepper flakes
salt and freshly ground pepper

Make the beans: cover the beans with cold water by 2 inches in a bowl. Refrigerate 8-12 hours. Drain. Bring 8 cups of water to a boil in a large saucepan. Add beans, onion, and bay leaf. Reduce heat; simmer until beans are just tender, about 1 hour. Drain, reserving beans and 4 cups liquid. Discard solids from beans, and cover beans.
Make soffritto: heat oil in a large stockpot over medium-low heat. Add celery, carrots, and onion. Cook, stirring often, until deep golden brown, 20 to 25 minutes.

Make the soup: add leek and garlic. Cook, stirring often, until soft, about 4 minutes.
Raise heat to medium-high; add celery, carrots, potatoes, zucchini, and green beans. Cook, stirring often, until golden about 5 minutes.

Stir in reserved bean liquid, the tomatoes, and juice, kale, cabbage, stock, cheese rind, bay leaf, and red pepper flakes. Season with salt and pepper. Bring to a boil. Reduce heat. Cover and simmer 1 hour.
Add beans. Cover and cook until tender, 1 to 1 1/2 hours.
Serve.

Serves 8.

Make ahead: soup can be refrigerated in an airtight container for up to 3 days; thin with water if needed before reheating.

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Minestrone Soup Two Ways - Beginner and Expert

partysugar — Tue, 04 Dec 2007 16:21:39 -0800

When I was a little girl, my parents would often take us on a ride out to Bodega Bay. The highlight of these trips was always a stop at a little Italian dive restaurant where we would get minestrone soup. After a day at the beach nothing tasted better than the warm, hearty soup. To re-create these memories, I now enjoy making minestrone in my own kitchen.

It's a classic soup that is simple to prepare and always delicious. It's wonderful as a first course or scrumptious as an entrée. I found two recipes one is easy and quick, and the other is difficult and slow. If you are short on time, prepare the beginner, but if you have a Sunday stretched out in front of you, give the expert version a whirl. For both vegetarian recipes all you have to do is read more

Beginner Minestrone
From Mealtime

1 tbsp. extra-virgin olive oil
1 large onion, diced
2 cloves garlic, minced
1 tsp. Italian seasoning
1/2 tsp. dried savory
1/4 tsp. ground sage
1 quart vegetable broth
1 cup 100-percent vegetable juice (such as V-8)
2 tsp. red wine vinegar
1 can (8 1/4 oz.) sliced carrots, drained
1 can (4 oz.) sliced mushrooms, drained
1 can (8 1/4 oz.) cut green beans, drained
1 cup canned diced tomatoes (no salt added), diced
1 cup canned navy beans or chickpeas, drained and rinsed
Parmesan cheese (optional)

Heat oil in a large saucepan over medium-high heat.
Add onion and sauté until transparent, about 2 minutes.
Add garlic, Italian seasoning, savory and sage, and cook 10 seconds. Add broth, vegetable juice, and vinegar and bring to a boil.
Add carrots, mushrooms, green beans, tomatoes, and beans; simmer 4 to 5 minutes.
Serve in bowls garnished with freshly-grated Parmesan cheese, if desired.

Serves 8.

Nutritional Information Per Serving: Calories 99; Total fat 1g; Saturated fat 0g; Cholesterol 0mg; Sodium 550mg; Carbohydrate 16g; Fiber 2g; Protein 4g; Vitamin A 5 percent DV*; Vitamin C 10 percent DV*; Folate 8 percent DV*; Calcium 3 percent DV*; Iron 4 percent DV*; Potassium 10 percent DV*

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Expert Minestrone
From Martha Stewart

1/2-lb. dried cannellini beans
1 dried bay leaf
2 tbsp. extra-virgin olive oil, plus more for serving
1 large onion, coarsely chopped
2 cloves garlic, minced
1 carrot, peeled and sliced crosswise 1/4-in. thick
1 celery stalk, sliced crosswise 1/4-in. thick
2 tsp. finely chopped fresh rosemary
3 tsp. finely chopped fresh thyme
1 cup whole canned tomatoes, with their juice, crushed
1 lb. butternut squash, peeled and cut into 1/2-inch cubes
1 medium russet potato, cut into 1/2-inch cubes
1 bunch kale (preferably Tuscan), thick stems removed, and leaves cut crosswise into 1-in. ribbons (about 8 cups)
3-in. piece Parmigiano-Reggiano cheese rind, plus grated Parmigiano- Reggiano, for serving
1 tbsp. coarse salt, plus more if needed
1/2 tsp. freshly ground pepper, plus more if needed
2 tsp. finely chopped fresh sage
1/4 tsp. crushed red pepper flakes

Place beans in a medium bowl. Add enough cold water to cover by 2 inches. Let soak overnight. Drain, and set aside.
In a large pot, combine 8 cups of water, drained beans, and bay leaf. Bring to a boil. Reduce to a simmer, and cook, partially covered, until beans are almost tender, about 1 hour.
In a medium sauté pan, heat oil over medium heat. Add onion, garlic, carrot, celery, rosemary, and 2 tsp. thyme. Cook, covered, until onions begin to soften, about 10 minutes.
Stir in tomatoes, and bring to a simmer. Cook for 2 minutes. Add vegetable mixture to beans.
Stir in squash, potato, kale, cheese rind, salt, and pepper. Add enough water to just cover (about 6 cups), and bring to a boil.
Reduce to a simmer, and cook, covered, until potatoes and beans are tender, about 25 minutes.
If desired, to thicken the soup, use the back of a spoon, to mash about 2 cups of beans, squash, and potato against the side of the pot.
Add sage, remaining teaspoon of thyme, and crushed red pepper. Taste, and adjust for seasoning.
Garnish with grated cheese and a drizzle of olive oil, if desired. Serve immediately.

Serves 8–10.

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Today's Special: Winter Minestrone

YumSugar — Fri, 22 Dec 2006 08:59:12 -0800

It's that time of year when, after a long day at work, all I want is a big bowl of comforting, steaming soup. As much as I love brewing a long, slow-cooked soup on the weekends, sometimes I want one during the week that is just as delicious but ready in half the time. When that happens I pull out the food processor (it does all of the chopping for me!) and make this winter minestrone soup. Don't be scared because minestrone is the epitome of Italian soups and this recipe is so stupendous you have to make it. I know it's tempting to purchase the pre-made soup at the supermarket, but trust me, there is nothing as good as a bowl of homemade soup. For the recipe read more.

Winter Minestrone
From Giada De Laurentiis

2 tablespoons olive oil
1 onion, chopped
2 carrots, peeled, chopped
2 celery stalks, chopped
3 ounces thinly sliced pancetta, coarsely chopped
2 garlic cloves, minced
1 pound Swiss chard, stems trimmed, leaves coarsely chopped
1 russet potato, peeled, cubed
1 (14 1/2-ounce) can diced tomatoes
1 fresh rosemary sprig
1 (15-ounce) can cannelloni beans, drained, rinsed
2 (14-ounce) cans low-sodium beef broth
1 ounce piece Parmesan cheese rind
2 tablespoons chopped fresh Italian parsley leaves
Salt and pepper

Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, celery, pancetta, and garlic. Saute until the onion is translucent, about 10 minutes.

Add the Swiss chard and potato; saute for 2 minutes. Add the tomatoes and rosemary sprig. Simmer until the chard is wilted and the tomatoes break down, about 10 minutes.

Meanwhile, blend 3/4 cup of the beans with 1/4 cup of the broth in a processor until almost smooth. Add the pureed bean mixture, remaining broth, and Parmesan cheese rind to the vegetable mixture. Simmer until the potato pieces are tender, stirring occasionally, about 15 minutes.

Stir in the whole beans and parsley. Simmer until the beans are heated through and the soup is thick, about 2 minutes. Season with salt and pepper, to taste. Discard Parmesan rind and rosemary sprig (the leaves will have fallen off of the stem).

Ladle the soup into bowls and serve.

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Simple Tip: Use Parmesan Rinds to Flavor Soups

partysugar — Mon, 19 Oct 2009 11:30:12 -0700

Good-quality cheese is expensive and if I'm going to purchase a wedge of imported Italian Parmesan cheese, I like to use the entire chunk - including the rind. Luckily, I learned a long time ago that the rinds can be used to season soups and stews. Once you've grated all the cheese off, wrap the rind tightly in plastic wrap and throw in the freezer. The next time you make minestrone, chicken noodle soup, or any other Italian-style, stock-based soup or light stew, simply toss the rind in. It will melt and seep a nutty, cheesy goodness into the soup. How easy is that?!

Do you reserve and reuse cheese rinds? Tell us how below!

What's Yummy This Week - YumSugar Weekly Recap

YumSugar — Sun, 30 Dec 2007 07:01:18 -0800

Happy holidays everyone! It's been quiet in the food world - after all, we've all been pigging out on cookies, hot cocoa and feasts, right? - but just in case you missed anything, here's what went down this week.

New Year's is just around the corner, and to celebrate we've provided everything you need to plan a New Year's Day brunch party.

Just in time for New Year's Eve, here are instructions on how to open a bottle of champagne.
Warm up your weeknight with a hearty minestrone soup.
Don't forget to take pictures of your food and submit them to our Savory Sights group.
If you've got gift cards burning holes in your pockets, maybe you'll find a great self-gift idea in one of our holiday gift guides.
Christmas may be over, but this game is still fun. Can you match the food to the Christmas carol?
Finally, the end of the year is quickly approaching. To help you remember just what happened this year we've been going crazy with our Best of 2007 coverage. This week we looked at:
- The most-talked about newspaper food section stories
- Your favorite food reality contestant and food reality judge
- Our favorite cocktails of the year
- The year's favorite food trends
- The biggest debates in food choices
- The best best food cities
- Your favorite restaurant chain and grocery store
- Our favorite food holiday
- A global adventure via recipes from around the world
- The most emailed stories of the year
- The year's weirdest gadgets
- Our favorite homemade ice cream sandwiches

YumSugar Gift Guide: Jars of Joy

YumSugar — Tue, 18 Dec 2007 13:18:31 -0800

When I was a wee little kid, I remember our neighbors bringing us jars full of flour, sugar, and other dry ingredients as a Christmas present. They were wrapped with beautiful bows and ribbons, but I didn't understand how a jar full of dry ingredients equaled an awesome Christmas gift. Then, a few days later when my dad turned that jar into a batch of fantastic cookies I figured it out. They gave us the ingredients and the recipes needed to make something tasty.

If you were hoping to handout holiday cookies this year, but didn't quite get around to it, why don't you do the next best thing and give them the ingredients they'll need to make their own? It doesn't have to be cookies either, you could do pancake mix, soup mixes, cakes, or hot chocolate. To help you figure out where to begin I've rounded up some recipes, as well as tips on how to prepare them. To get inspired, read more.

Be sure to start with a clean, dry jar. Apply one layer at a time, packing each down tightly before adding the next. Decorate with a ribbon or bow, attaching wooden spoons or spatulas if desired. Make sure to include the recipe with your jar!

Source

What's Yummy This Week - YumSugar Weekly Recap

YumSugar — Sun, 09 Dec 2007 09:18:39 -0800

December is here! That means it's time for another round of monthly must haves.

Sometimes you need a little more "fun" at a party. When that happens, why don't you surprise everyone with unexpectedly tasty Jell-O Shots?!
For all of you lawyers our there - or those that want to make something for a lawyer you know - check out my version of SacherTorte Reformed.
Looking for something a bit more hearty? Try both a beginner and expert version of Minestrone Soup.

This week we've launched our Best of 2007 polls. Be sure to place your votes for:

Are you planning a holiday shindig? If so be sure to check out our Holiday Cocktail Party tips, recipes, invite ideas and more.
Speaking of invites, have you seen our chic printable ones? You just download them, print and send!

Don't miss out on our Holiday Gift Guides. This week we've come up with ideas for the Haute Host or Hostess, the Cupcake Fiend, the Foodies who Garden, the Wine Snob, and everyone's favorite: The Chocoholic.
And finally, be sure to enter our Ulitimate Holiday Entertaining Giveaway! The contest ends Monday, so be sure to get your entry in.