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Yum's October Must Haves

partysugar — Wed, 01 Oct 2008 05:30:52 -0700

Hard to believe October is already here! Although I'm not a fan of colder weather, I am looking forward to everything October has to offer. From harvest meals to Halloween, it's sure to be an exciting month. Here are my top picks for properly enjoying this fabulous Fall month to the fullest.

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Happy October!

partysugar — Mon, 01 Oct 2007 01:18:33 -0700

Think that Halloween is the only celebration that occurs in October? Well think again! In terms of food holidays, October is National Cookie Month - to celebrate, we will be featuring a new cookie recipe every day -National Caramel Month, and National Chili Month.

Besides pumpkin festivals October is home to oyster festivals, chowder fests, apple harvests, and even a Brussel sprouts festival. If you know of a fabulous food festival in your neighborhood please share the details with us below!

If you're all about Halloween, stay tuned we've got tons of tricks and treats up our sleeves. Until then, here is my favorite chili recipe. It takes awhile to make, but it's worth the time and effort. Get the recipe now, read more

Chili with Cornbread Topping
Modified from Emeril Lagasse and Nigella Lawson

For Chili:
3 tablespoons vegetable oil
2 cups chopped onions
12 slices chopped bacon
Salt
Cayenne
2 pounds stew meat, cut into cubes
1-tablespoon chili powder
2 teaspoons ground cumin
Crushed red pepper
2 teaspoons dried oregano
2 tablespoons chopped garlic
3 cups crushed tomatoes
1/4-cup tomato paste
9 cups beef stock
2 tablespoons masa flour (if you cant find masa flour substitute reagular flour)
4 tablespoons water
2 can dark red kidney beans
1 can black beans
1 bag tortilla chips
1 1/2 cups grated Monterey Jack cheese
6 tablespoons sour cream
1 small jar jalapenos
For cornbread topping
1 1/2 teaspoons salt
4 cups cornmeal
1/4-cup all-purpose flour
6 teaspoons baking powder
2 teaspoons ground cinnamon
3 cups buttermilk
4 eggs
2 teaspoons honey
1/4-cup vegetable oil
2 cups grated Cheddar

In a large saucepan, heat the vegetable oil.
When the oil is hot, add the bacon and onions and sauté for 3 to 5 minutes, or until the vegetables start to wilt. Season with salt and cayenne.
Stir in the stew meat, chili powder, cumin, crushed red pepper, and oregano.
Brown the meat for 5 to 6 minutes.
Stir in the garlic, tomatoes, tomato paste, and beef stock.
Bring the liquid up to a boil and reduce to a simmer.
Simmer the liquid; partially covered for 1 1/2 hours, stirring occasionally, or until the beef is tender. Skim off the fat occasionally.
Mix the masa and water together. Slowly stir in the masa slurry, add the beans.
Reseason with salt and cayenne.
Preheat the oven to 425 degrees F.
Pour the chili into a large, wide dish or keep in the pan you cooked it in if it is ovenproof.
Combine the salt, cornmeal, flour, baking powder, and cinnamon in a bowl. Whisk together the buttermilk, eggs, honey, and oil in a jug, and then stir into the dry ingredients mixing to make a vivid yellow batter.
Pour the cornmeal topping over the chili, or blob it over to cover the top as evenly as possible.
Sprinkle the cheese over the top of the cornbread and then bake in the oven for 30 minutes or until the cornbread topping is risen and golden and the chili underneath is bubbling.
Let the chili stand for about 5 minutes once out of the oven before cutting the cornbread top into squares or slices to serve with a helping of chili underneath. Offer monterey jack, sour cream, tortilla chips, and jalapenos on the side to stir in if desired.

Serves 6-8.

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Yum's October Must Haves

partysugar — Thu, 01 Oct 2009 09:00:02 -0700

Happy October! Although I can hardly believe both Summer and September are over, I'm fully embracing Fall and all of its deliciousness. From pumpkin carving parties to Halloween bashes, there's a lot to do! To get you in the mood for tricks, treats, and cool-weather foods, I've rounded up some items I can't live without. Here's what you must have to survive the next 31 days.

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YumSugar's Favorite Vegetarian Recipes

YumSugar — Fri, 23 Oct 2009 05:50:40 -0700

The month of October isn't just about candy, pumpkins, and captivating costumes; it also happens to be National Vegetarian Month. With more awareness than ever about the health, economic, and environmental benefits of vegetarianism, the number of people going veggie is on the rise.
Regardless of whether you've been a longtime vegetarian, a recession flexitarian, or plan to stay put as an omnivore, there's an abundance of vegetarian dishes so satisfying that you won't feel the need to make separate menus. See our favorites when you read on.

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Do You Know Your Classic Cookbooks?

YumSugar — Wed, 21 Oct 2009 04:00:00 -0700

Although Party and I love to come up with our own original recipes, there's no underestimating the reliability of tried-and-true instructions from a favorite cookbook. To honor October as Cookbook Month, I thought I would test your knowledge of some of the Western world's most seminal culinary works. Do you know your Brillat-Savarin from your Escoffier? Take our quiz to see how (cook) bookish you truly are.

Source: User christyscherrer

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In Season: Beets

YumSugar — Mon, 19 Oct 2009 05:50:46 -0700

I must admit I'd been seriously dismayed to see peaches and watermelons being replaced by Fall fruits at the farmers market, but once a myriad of different beets caught my eye, the season managed to redeem itself. From the crimson-red garden beet to the pink-and-white striped Chioggia, these root vegetables come in a range of stunning, jewel-toned hues.They add a punch of color - and a sweet, mildly buttery flavor when cooked - to just about any course. While they're available in California almost year-round, October, it seems, is the time of year when they taste most tender. To find out how to select, store, and enjoy these versatile veggies, read more.

Do You Know What's Cooking This Week?

YumSugar — Fri, 16 Oct 2009 14:30:31 -0700

It's hard to believe that October is more than halfway over - and that Halloween is just around the corner!

Get riled up for this year's sweet-laced Saturday by making Candy Corn Cordials and picking up a few bags of your favorite Halloween candy (mine is candy corn!).

Curious to know how much you can recall about this week? Do what you do best with our quiz below.

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Hot and Hilarious Halloween Food Costumes

YumSugar — Fri, 16 Oct 2009 05:50:53 -0700

You may not be ready to admit it, but October is halfway over. That means Halloween is just around the corner - so it's time to give your fright night getup some thought! If you don't have an outfit lined up yet, might I suggest you skip the scary and go for the scrumptious instead? To see a few of the season's most delectable-looking duds, keep reading.

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Come Party With Me: Pumpkin Carving - Menu

partysugar — Tue, 13 Oct 2009 07:50:19 -0700

From 2003 to 2006, every October I hosted an annual pumpkin carving party. In 2007, I threw a huge Halloween bash, and last year, I didn't do anything!

Now, I've decided it's time to bring back my beloved pumpkin carving dinner. I supply the pumpkins and a hearty Fall dinner and ask everyone to bring a bottle of wine or a six-pack of beer. Since the party is all about creating interesting pumpkin designs, I like to serve a menu that guests can enjoy at their leisure.

For starters, I'll offer an orange and black cheese ball and spicy sausages wrapped in pizza dough.

A huge pot of vegetarian chili will bubble on the stove, and in between carving pumpkins, guests can grab a bowl and top it with an assortment of items like cilantro, avocado, and sour cream. A side of jalapeño cornbread muffins are ideal for dipping. To look at these recipes, read more.

Cheddar Cheese Ball
From Martha Stewart

Ingredients

1 1/4 pounds extra-sharp cheddar, shredded
1 cup sour cream
1/4 cup (1/2 stick) unsalted butter, melted
1/3 cup dry sherry
1 1/4 teaspoons coarse salt
Pinch of cayenne pepper
1/3 cup poppy seeds

Directions

Process all ingredients except poppy seeds in a food processor until smooth.
Transfer to a large bowl lined with plastic wrap. Refrigerate until firm, about 1 hour.
Unmold onto a plate. Press poppy seeds evenly over surface, rounding top. Refrigerate until ready to use, up to 2 days.

Serves 12 to 15.

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Spicy Sausage in Carrozza
From Michael Chiarello

Ingredients

6 spicy Italian sausages
1/4 cup extra-virgin olive oil, plus extra for brushing
15 whole garlic cloves
Salt and pepper
2 tablespoons Dijon mustard
3 (4-ounce) pieces pizza dough, store bought

Directions

In a saucepan add 1/2-inch water to the pan. Immerse sausages in water and simmer for 10 minutes. Remove sausage and dry the pan.
Return to the heat and add the olive oil on medium heat. When hot return the sausage to the pan with garlic cloves and saute until medium brown all over.
Remove garlic to a bowl. Remove sausage to a plate to cool.
Use a fork to mash the garlic with salt and pepper. Stir in mustard and set aside.
Preheat oven to 375 degrees F.
Cut each piece of dough into 2 and roll out until 1/4-inch thick. Cut 6 pieces of dough about 3 inches wide and 1/2-inch shorter than the length of sausage, just enough to wrap around sausage with the ends peeking out.
Spread bottom of each dough with a tablespoon of garlic/mustard paste. Set sausage on top, moisten 1 dough edge with a wet finger so it sticks together and roll. Press the seam firmly and set them on a lightly floured sheet pan, seam side down.
Brush with olive oil. Bake until brown all around.
Remove and let cool for 5 minutes. Cut into 3/4-inch long pieces and serve.

Serves 6.

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Spicy Vegetarian Chili
From Whole Foods

Ingredients

2 tablespoons olive or canola oil
1 medium yellow onion, chopped
1 large carrot, chopped
1 stalk celery, chopped
1 medium green bell pepper, cored, seeded and chopped
1 medium red bell pepper, cored, seeded and chopped
3 cloves garlic, finely chopped
1 to 3 tablespoons finely chopped chipotles in adobo 1 tablespoon dried oregano
2 teaspoons ground cumin
1 tablespoon chili powder
1 1/2 teaspoons salt
1 (28-ounce) can diced tomatoes, with their liquid
3 cups cooked red kidney beans, drained
1 1/2 cups cooked black beans, drained

Directions

Heat the oil in a large pot over medium heat. Add onions, carrots, celery, peppers and garlic and cook for 10 to 12 minutes, until vegetables are softened but not browned.
Add chipotles, oregano, cumin, chili powder and salt. Stir to blend. Add tomatoes and 4 cups water. Gently simmer over low heat, uncovered, for 45 minutes.
Add beans and simmer an additional 30 minutes. Garnish individual bowls with green onions or sour cream, if desired.

Serves 6-8.

Nutrition Per serving (about 17oz/495g-wt.): 230 calories (45 from fat), 5g total fat, 0.5g saturated fat, 0mg cholesterol, 1200mg sodium, 37g total carbohydrate (13g dietary fiber, 9g sugar), 11g protein.

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Jalapeño Corn Muffins
From Everyday With Rachael Ray

Ingredients

One 8.5-ounce box corn muffin mix
1/2 cup milk
2 cups fresh corn kernels (3 ears)
4 ounces jalapeño jack cheese, shredded (about 1 cup)
1/2 cup chopped fresh basil
Salt and pepper

Directions

Preheat the oven to 350°.
In a large bowl, prepare the mix according to the package directions, using the milk in place of water. Stir in the corn, cheese and basil; season with salt and pepper.
Grease a muffin pan and fill each cup with batter. Bake until lightly golden, 30 minutes; let cool.

Serves 6.

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Cookies, Cookies, and More Cookies!

partysugar — Mon, 12 Oct 2009 06:50:13 -0700

Did you know that October is National Cookie Month? Cookies are a quintessential, individual, and portable dessert, and there are so many varieties we could feature a new recipe every day. Whether you enjoy something chewy, fruity, or crispy, to celebrate national cookie month, I've rounded up our best cookie recipes. It's never too early to start thinking about what kind of cookies you'll be making over the holidays, so check out the cookies we have to offer now.

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