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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.

Summer of Salads: Caprese Salad

YumSugar — Thu, 13 Aug 2009 14:00:58 -0700

Here on the West Coast, we haven't been hard-hit by the year's devastating tomato blight, so I've been taking advantage of my good fortune by supporting growers of heirloom tomatoes (perhaps a little too much; the other day I bought $21 worth of them!). As a salad fanatic, I had to make my favorite type of tomato salad.

The insalata Caprese, which literally translates to "salad from Capri," is composed of three main ingredients: fresh mozzarella, vine-ripened tomatoes, and basil leaves. It's a no-brainer to prepare, and takes five seconds to make, so the key is to use top-notch components.

In addition to enjoying the basic Caprese, it's also fun to play around with the recipe. On this day, I chopped up an extra pound of heirlooms, let them sit in a fine sieve until the juice strained through, and whisked the juice with olive oil and seasonings to make a punchy vinaigrette that brought out the savory herbaceousness of tomatoes. Start experimenting when you read more

Fast & Easy Dinner: Steak With Fennel, Lemon, and Mozzarella

partysugar — Fri, 07 Aug 2009 08:30:11 -0700

If you're sick and tired of the average steak dinner, consider giving this creative recipe a whirl. The preparation is simple and straightforward grilling, but the combination of ingredients - tri-tip, fennel, lemons, and mozzarella - is out of the ordinary and unexpected. Each element serves a purpose: the hearty, charred steak is juicy, the anise-flavored fennel is crunchy, the soft, melted cheese is creamy, and the tangy, caramelized lemon is sour. It makes for an exciting meal that comes together in just 20 minutes. Pour a glass of wine and let the weekend begin! For the recipe please, read more.

Steak With Fennel, Lemon, and Mozzarella
From Real Simple

Ingredients

1 1/2 pounds tri-tip or sirloin steak, cut into 4 pieces
kosher salt and black pepper
1 fennel bulb, cut into 1/4-inch-thick wedges
1 tablespoon olive oil
1 lemon, thinly sliced
1 tablespoon fresh thyme
8 ounces fresh mozzarella, sliced

Directions

Heat grill to medium-high. Season the steak with 3/4 teaspoon salt and 1/2 teaspoon pepper. Grill to the desired doneness, 4 to 5 minutes per side for medium-rare.
Meanwhile, in a bowl, gently toss the fennel, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Grill, turning occasionally, until just tender, 5 to 6 minutes; transfer back to the bowl.
Grill the lemon slices until slightly charred, 1 to 2 minutes per side. Toss the lemons with the fennel and thyme. Serve with the steak and mozzarella.

Serves 4.

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Fast & Easy Dinner: Tomato and Grilled Veggie Stack

partysugar — Tue, 21 Jul 2009 06:50:23 -0700

When the weather is incredibly hot, I crave crunchy, cool vegetables and flavorful salads. However, after a month and a half of Summer, the same old salad can get boring. This recipe takes the salad concept and translates it into a fork and knife meal. Instead of being tossed together, the ingredients are artfully layered, making a dish that is beautiful to look at and fun to eat. Besides being a no-fuss weeknight meal, this veggie stack is also great at a luncheon. It can be plated hours before serving. Sound interesting? Check out the recipe.

Fast & Easy Dinner: Gazpacho With Mozzarella Sandwiches

partysugar — Tue, 30 Jun 2009 05:50:22 -0700

In terms of classic culinary combinations, there is nothing quite as comforting as a bowl of tomato soup paired with a crisp grilled cheese sandwich. This satisfying duo is a staple during colder months and now, with this recipe, it can translate to Summer.

Chunks of tomatoes are pureed with red wine vinegar and tomato juice to create a simple and pure gazpacho. A fresh mozzarella and prosciutto sandwich is an uncomplicated yet scrumptious dipper. This quick meal can be on the table in minutes, so get the recipe and read more.

Gazpacho With Mozzarella Sandwiches
From Everyday Food

Ingredients

2 pounds plum tomatoes
1 1/2 cups tomato juice
1 tablespoon red-wine vinegar
3 tablespoons olive oil, plus more for drizzling
Coarse salt and ground pepper
1/2 baguette, split horizontally
4 ounces thinly sliced prosciutto
4 ounces fresh mozzarella, sliced

Directions

Dice 2 tomatoes, and set aside for garnish; core and quarter remaining tomatoes. In two batches, puree quartered tomatoes with tomato juice, vinegar, and 1 tablespoon oil in a blender until very smooth, about 3 minutes; transfer to a large bowl.
Season gazpacho with salt and pepper, and refrigerate until ready to serve (up to 1 day).
Drizzle cut sides of bread with remaining 2 tablespoons oil. Layer prosciutto and mozzarella on bottom half of bread; season with salt and pepper. Close sandwich, and cut into quarters.
Garnish soup with diced tomatoes, and drizzle with oil; serve sandwiches alongside.

Serves 4.

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Happy Hour: Tomato Water Martini

YumSugar — Mon, 29 Jun 2009 14:00:55 -0700

When the Summer's in full swing, I pretty much live on tomatoes. I eat them out of hand and in salads, drink them in gazpacho - and now, thanks to Michael Chiarello, I can swim in them! In addition to making fresh mozzarella on the spot and singing the virtues of sustainable agriculture, chef Chiarello also introduced the audience to a savory martini made from tomato water, a clear liquid with a delicate, acidic flavor that's produced when tomatoes are strained of their juices. When paired with bocconcini and a chiffonade of basil, this genius non-alcoholic martini resembles a caprese salad in a glass.

The best part: make use of beloved tomatoes by reserving their remains for another recipe (pico de gallo, anyone?). Make this distinctive drink when you read more

Come Party With Me: High School Graduation - Menu

partysugar — Tue, 02 Jun 2009 10:15:13 -0700

This week I'm planning the ultimate high school graduation party. Most high schools host a grad night after the ceremony where students get to celebrate together one last time. To ensure that they won't miss the festivities at either the grad night or their family's gathering, throw the personal party in the days following the graduation. The majority of graduates will have some sort of get together, and guests may be party-hopping, so take that into consideration when selecting a menu. Instead of offering a formal, sit-down dinner, opt for heavy appetizers or a casual, make-ahead buffet. This menu consists of comforting, simple, kid-friendly party food.

You can't go wrong with classics like seven-layer dip with tortilla chips and ranch dip with crudites. Pressed mozzarella and tomato sandwiches get more flavorful over time, and beef sliders with cheese and spicy mayonnaise are hearty enough to satiate the football players. For these crowd-pleasing recipes, read more.

Seven-Layer Bean Dip
From Better Crocker

Ingredients

1 can (16 oz) refried beans
1 package (1 oz) taco seasoning mix
1 package (8 oz) cream cheese, softened
1 can (4.5 oz) chopped green chiles
1 cup chunky salsa
2 cups shredded lettuce
2 cups shredded Cheddar or Mexican cheese blend
1 can (2.25 oz) sliced ripe olives, drained
1 medium tomato, diced (3/4 cup)
Tortilla chips, if desired

Directions

In medium bowl, mix refried beans and taco seasoning mix. Spread mixture on large platter.
In another medium bowl, mix cream cheese and chiles. Carefully spread over bean mixture.
Top with salsa, lettuce, cheese, olives and tomato. Refrigerate until serving time. Serve with tortilla chips.

Serves 16.

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Ranch Dip with Vegetables
From Sara Moulton

Ingredients

3/4 cup sour cream
1/2 cup mayonnaise
1/3 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh chives
1/4 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon black pepper
4 carrots, cut into sticks
6 celery ribs, cut into sticks
1 seedless cucumber (usually plastic-wrapped), cut into sticks
1 small jicama, peeled, halved lengthwise, and cut into sticks
1 1/2 cups grape or cherry tomatoes (9 ounces)
thick cut, crinkle potato chips (optional for serving)

Directions

Stir together sour cream, mayonnaise, parsley, chives, garlic, salt, and pepper in a bowl until combined well. Chill dip, covered, until slightly thickened, at least 1 hour (for flavors to develop).
Serve dip with vegetables and potato chips.

Serves 12.

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Sliders with Chipotle Mayonnaise
From Bobby Flay

Ingredients

Chipotle Mayonnaise:
1 cup mayonnaise
2 chipotles in adobo sauce
1 tablespoon adobo sauce
1/2 lime, juice
Salt and freshly ground black pepper
Sliders:
1 to 1 1/2 pounds ground chuck, 80/20
Salt and freshly ground black pepper
Cheese slices, your choice
Mini burger buns
Pickles, Red onion slices, tomatoes, lettuce, optional for topping

Directions

Make the Chipotle Mayonnaise: Add all the ingredients to a food processor and puree. Season, to taste, with salt and pepper.
Make the Sliders: Preheat grill over medium-high heat.
Form the meat into 2 to 3-ounce portions, packed tightly. Season with salt and pepper.
Place the sliders on the grill. Wait until they are nice and crusty on the first side, about 4 to 5 minutes and then flip and cook another 4 minutes. When the sliders are about done, top with desired cheese and close the grill, allowing the cheese to melt.
Place the slider on mini burger buns and top with chipotle mayonnaise and any other desired toppings.

Serves 6-8.

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Pressed Mozzarella and Tomato Sandwich
From Everyday Food

Ingredients

2 tablespoons Dijon mustard
1/2 cup oil-packed sun-dried tomatoes, drained, reserving 1 tablespoon oil
1/2 loaf ciabatta bread (about 5 ounces), split horizontally and hollowed out
Romaine lettuce leaves
6 ounces fresh mozzarella, sliced
1/2 cup fresh flat-leaf parsley leaves
Coarse salt and ground pepper

Directions

In a small bowl, whisk together mustard and oil until thick; spread on bread.
Layer bottom half of bread with some of the lettuce, then cheese, tomatoes, and parsley. Season with salt and pepper. Top with remaining lettuce and bread.
Wrap sandwich tightly in plastic; place on a baking sheet. Top with another sheet, and weight down with canned goods or a heavy skillet.
Refrigerate at least 1 hour and up to overnight to meld flavors. Cut in half, and serve.

Serves 2.

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Fast & Easy Dinner: Open-Faced Grilled Eggplant Sandwiches

partysugar — Thu, 21 May 2009 07:50:57 -0700

Get excited for Summer's bounty of produce with this quick vegetarian recipe. It's a fresh take on classic eggplant Parmesan. Instead of breading the thick-cut eggplant steaks, the bread (preferably country style) acts as a base for the open-faced sandwich. Tomato slices stand in for the traditional marinara sauce.

The entire dish is topped with melted mozzarella cheese and a chiffonade of basil. This crowd-pleasing meal is sure to become one of your staples this season, so get the recipe and read more.

Open-Face Grilled Eggplant Sandwiches
From Food & Wine

Ingredients

Eight 1/2-inch-thick slices of peasant bread
Extra-virgin olive oil, for brushing
One 1 1/4-pound eggplant, sliced crosswise 1 inch thick
Salt and freshly ground black pepper
4 plum tomatoes, sliced crosswise 1/4 inch thick
1/2 pound buffalo mozzarella, sliced 1/4 inch thick
8 large basil leaves, torn
Coarse sea salt

Directions

Light a grill. Brush the bread on both sides with olive oil and grill over high heat until crisp on the outside but still soft inside, about 30 seconds per side. Transfer to a platter.
Brush the eggplant slices with olive oil and season generously with salt and pepper. Grill over moderate heat until charred on the bottom, about 5 minutes. Turn and grill until tender, about 3 minutes longer.
Top the eggplant with the tomato, mozzarella and basil. Cover the grill and cook until the cheese melts, 2 minutes. Transfer the eggplant to the bread, sprinkle with sea salt and serve.

Serves 4.

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'Wich of the Week: Prosciutto and Mango Panini

YumSugar — Wed, 13 May 2009 14:00:29 -0700

Prosciutto and melon is a classic Italian appetizer, but right now, the abundance of juicy, summery mango is too tempting to resist. Combined with the salty, cured ham, this tropical fruit works just as well, especially when freshly cut mint from your garden (or grocery store) is added to the mix.

To balance out the bold trio of mango, prosciutto, and mint, I went basic with the rest of the ingredients: bitter arugula to cut the sweetness, simple hollowed-out ciabatta for the bread, and mild mozzarella to meld it all together. The resulting recipe sounds divinely high-end, but it's just as easy to make as any old panini - whether you own a panini maker or not. Get the recipe, complete with step-by-step photos, when you read more.

Prosciutto and Mango Panini
Original recipe

Ingredients

2 small ciabatta rolls (individual sandwich size)
1 tablespoon olive oil
1 cup arugula
1/4 cup fresh mint leaves, julienned
4 large slices of prosciutto
1/2 mango, cut into 1/2-inch thick slices
4 ounces fresh mozzarella, cut into 1/2-inch thick rounds

Directions

Preheat the panini maker or, if you don't own one, place a cast iron skillet in the oven and preheat oven to 350 degrees Fahrenheit.
Slice the ciabatta rolls in half horizontally and scoop some of the bread out of the top half to hollow out. Drizzle the bottom half of each roll with olive oil.
On each bottom piece of bread, pile half the arugula and top with half the mint.

Lay two slices of prosciutto on the arugula, followed by the mango and the mozzarella, dividing equally between the two pieces of bread. To close each sandwich, cover with top half of ciabatta .

Place sandwiches in panini maker for about 5 minutes, until cheese is fully melted. Or, if you don't have a panini maker, arrange sandwiches side-by-side on a baking sheet and cover with cast-iron skillet. Cook for about 5 minutes, until cheese is fully melted.

Makes 2 panini.

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