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Fast & Easy Dinner: Chicken Couscous With Dried Fruit

partysugar — Wed, 04 Nov 2009 07:50:49 -0800

Couscous is quite possibly the world's quickest cooking grain. It takes literally five minutes to make - meaning it's an ideal ingredient for home cooks who are pressed for time. To create an entire meal with couscous, toss with sauteed vegetables, dried fruit, aromatic spices, and rotisserie chicken. Feel free to use the recipe loosely as a guide; onions and garlic aren't the only veggies that work with this dish. Butternut squash, red peppers, and broccoli would also be delicious. To look at the incredibly uncomplicated recipe, read more.

Chicken Couscous With Dried Fruit
From Williams Sonoma

Ingredients

2 lemons
4 Tbs. olive oil
1 small yellow onion, chopped
3 garlic cloves, minced
1 1/2 tsp. ground cumin
3/4 tsp. ground cinnamon
2 cups shredded rotisserie chicken
1 cup chopped mixed dried fruits, such as pitted dates and apricots
3 cups chicken stock
2 cups couscous
1/4 cup minced fresh cilantro
1/2 cup sliced almonds, toasted

Directions

Grate 1 1/2 tsp. zest from the lemons and squeeze 1/4 cup juice. Set aside.
In a large saucepan over medium heat, warm 3 Tbs. of the olive oil. Add the onion and sauté until softened, about 4 minutes. Add the garlic and sauté until the garlic and onion are golden, 1 to 2 minutes.
Stir in the cumin and cinnamon, and then mix in the chicken, lemon zest and juice, dried fruits and stock. Bring the mixture to a boil, reduce the heat to medium-low, cover and simmer for 5 minutes to blend the flavors.
Stir in the couscous, re-cover the pan and remove from the heat. Let stand until the liquid is absorbed and the couscous is softened, about 5 minutes.
Add the cilantro and the remaining 1 Tbs. olive oil. Toss with a fork to fluff the couscous and distribute the cilantro.
Garnish with the almonds and serve.

Serves 4.

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Fast & Easy Dinner: Pissaladière

partysugar — Tue, 15 Sep 2009 08:00:31 -0700

Tonight, think like the people of Southern France and serve your family a crisp, flavorful, and classic pissaladière. With its flaky crust and savory toppings, pissaladière is similar to a pizza without cheese or sauce. Instead the puff pastry is covered with sweet caramelized onions, fragrant fresh herbs, and nutty, salty anchovies. Ripe tomatoes and briny olives, traditional ingredients native to Nice, finish off the tart. Serve this dish with a mixed green salad and a glass of chilled Chardonnay. For the recipe, read more.

Pissaladèire
From Everyday With Rachael Ray

Ingredients

3 tablespoons unsalted butter
2 onions, thinly sliced
2 sprigs thyme, plus 1 tablespoon leaves
1 sprig rosemary
Salt and pepper
One 2-ounce can anchovy fillets packed in oil, drained and coarsely chopped
1 sheet frozen puff pastry, thawed
1 large egg yolk, lightly beaten with 1 teaspoon water
16 pitted small niçoise olives, halved lengthwise
16 grape tomatoes, halved lengthwise

Directions

In a medium skillet, melt the butter over medium heat. Add the onions and the thyme and rosemary sprigs; season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, partially covered and stirring occasionally, until the onions are softened and browned, about 25 minutes. Discard the herb sprigs and fold in the anchovies and thyme leaves.
Meanwhile, place the puff pastry on a 1-foot-long sheet of parchment paper and roll out to form a 10 1/2-inch square. Transfer to a baking sheet. Using a fork, prick the pastry all over, leaving a 1-inch border. Refrigerate until ready to assemble.
Preheat the oven to 400°. Brush the pastry border with the egg wash. Spread the onions evenly over the center of the pastry and sprinkle with the olives and tomatoes. Bake until the edges are golden and the bottom is browned, about 20 minutes. Slice into quarters; serve warm or at room temperature.

Serves 4.

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Monday's Leftovers: Mixed-Pepper Steak With Onions

YumSugar — Mon, 17 Aug 2009 07:50:10 -0700

I like to get my week off to the right start by making a square meal at home, but Mondays often wind up being hectic and frazzled. Thankfully, I've come across a dish that pleases everyone, doesn't require too much time or effort, and calls for only a handful of ingredients, including sirloin, which I have on hand. It reminds me of the pepper steak my mother made for me growing up. There's no fancy herbs, no exotic spices or wine reductions - just soy sauce, and the pure, pungent aroma of ground black pepper. Get the recipe when you read more.

Say Cheese! Tomato and Goat Cheese Tarts

partysugar — Thu, 06 Aug 2009 11:55:37 -0700

Earlier today I teased your tastebuds with a goat cheese quiz, so it's only fair to share my current favorite goat cheese recipe: tomato and goat cheese tarts. Goat's milk has a high amount of fatty acids (much more than cow's milk) that provide the cheese with its characteristic tart flavor.

Goat cheese most commonly comes in a soft, spreadable, crumbly form, although there are hard aged varieties that have a consistency more like feta. Since goats are hardy animals that can survive in areas where cows cannot - parts of the Middle East, Africa, and the Mediterranean - goat cheese is the world's most widely consumed cheese.

I love the salty and creamy flavor of goat cheese and almost always have it in my refrigerator. To see how I paired the tangy cheese with ripe tomatoes to make this easy tart, read more.

I'm a huge fan of Barefoot Contessa's recipes, and this is another winner! The tart dough is simply puff pastry, but she adds layers of flavor with caramelized onions, Parmesan cheese, and chopped basil. I've served this tart many times, both as a main course and a side dish, in individual portions and as a slab. Sliced into smaller pieces it could even work as an appetizer.

Tomato and Goat Cheese Tarts
From Ina Garten

Ingredients

1 package (17.3 ounces/2 sheets) puff pastry, defrosted
Good olive oil
4 cups thinly sliced yellow onions (2 large onions)
3 large garlic cloves, cut into thin slivers
Kosher salt and freshly ground black pepper
3 tablespoons dry white wine
2 teaspoons minced fresh thyme leaves
4 tablespoons freshly grated Parmesan, plus 2 ounces shaved with a vegetable peeler
4 ounces garlic-and-herb goat cheese (recommended: Montrachet)
1 large tomato, cut into 4 (1/4-inch-thick) slices
3 tablespoons julienned basil leaves

Directions

Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to an 11 by 11-inch square. Using a 6-inch wide saucer or other round object as a guide, cut 2 circles from the sheet of puff pastry, discarding the scraps. Repeat with the second pastry sheet to make 4 circles in all. Place the pastry circles on 2 sheet pans lined with parchment paper and refrigerate until ready to use.
Preheat the oven to 425 degrees F.
Heat 3 tablespoons of olive oil in a large skillet over medium to low heat and add the onions and garlic. Saute for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet.
Add 1/2 teaspoon salt, 1/4 teaspoon pepper, the wine, and thyme and continue to cook for another 10 minutes, until the onions are lightly browned. Remove from the heat.
Using a sharp paring knife, score a 1/4-inch-wide border around each pastry circle. Prick the pastry inside the score lines with the tines of a fork and sprinkle a tablespoon of grated Parmesan on each round, staying inside the scored border.
Place 1/4 of the onion mixture on each circle, again staying within the scored edge.
Crumble 1 ounce of goat cheese on top of the onions.
Place a slice of tomato in the center of each tart. Brush the tomato lightly with olive oil and sprinkle with basil, salt, and pepper. Finally, scatter 4 or 5 shards of Parmesan on each tart.
Bake for 20 to 25 minutes, until the pastry is golden brown. The bottom sheet pan may need an extra few minutes in the oven. Serve hot or warm.

Makes 4 individual tarts.

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Fast & Easy Dinner: Rigatoni With Grilled Peppers and Onions

partysugar — Thu, 04 Jun 2009 07:50:26 -0700

In the warmer months, take advantage of the grill and use it to infuse smoky flavor into vegetables. Grilled veggies are great in everything from salads to sandwiches to pasta, as is the case with this recipe.

Thick chunks of charred red onions and bell peppers are tossed with hearty rigatoni. Spinach provides a crispness and basil gives the pasta a summery, farm-fresh quality.

Don't be limited by the ingredient list; if onions and peppers aren't your thing, substitute other vegetables like mushrooms, asparagus, cherry tomatoes, or broccoli rabe. Check out the satisfying, meatless recipe when you read more.

Rigatoni With Grilled Peppers and Onions
From Real Simple

Ingredients

2 medium red onions, sliced into 1/2-inch-thick rings
2 large red bell peppers, cut into quarters
1 tablespoon olive oil
kosher salt and pepper
12 ounces (4 to 5 cups) rigatoni
1 bunch spinach, stems trimmed, or one 5-ounce package
1 cup (about 3 1/2 ounces) grated Parmesan
3/4 cup basil leaves, thinly sliced

Directions

Bring a large pot of water to a boil.
Heat a grill or grill pan to medium-high.
In a large bowl, toss the onions, bell peppers, oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Grill, turning occasionally, until tender, 8 to 10 minutes. Transfer to a cutting board and cut into bite-size pieces.
Cook the pasta according to the package directions. Reserve 1 cup of the cooking water, drain the pasta, and return the pasta to the pot. Add the grilled vegetables, spinach, the reserved pasta water, and 3/4 cup of the Parmesan to the pasta and toss to combine.
Top with the basil and the remaining Parmesan before serving.

Serves 4.

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Fast & Easy Dinner: Pork Tenderloin With Onion Marmalade

partysugar — Wed, 27 May 2009 07:50:58 -0700

Just because it's the middle of the week doesn't mean you can't enjoy a hearty and delicious pork dinner. This recipe uses pork tenderloin, a cut of meat that cooks quickly in the oven or on the grill. When topped with a caramelized onion and honey jam, the pork becomes rich and flavorful. Serve on a bed of rice seasoned with orange and cilantro for a meal that is balanced and satisfying. To check out the mouth-watering recipe, read more.

Pork Tenderloin With Onion Marmalade
From Every Day With Rachael Ray

Ingredients

2 pork tenderloins
1 tablespoon extra-virgin olive oil
Salt
3 tablespoons butter
2 sweet onions, finely chopped
1 tablespoon ground cumin
Juice and grated peel of 1 orange
2 tablespoons honey
1 cup rice
1/4 cup chopped cilantro

Directions

Preheat the oven to 500°.
Place the pork in a roasting pan, rub with the olive oil and season with salt. Roast for 10 minutes, then turn over and roast for another 10 minutes. Remove the tenderloins from the oven and let rest for 10 minutes.
Meanwhile, in a large skillet, melt 2 tablespoons butter over medium-low heat, add the onions and cook, stirring occasionally, until softened, 10 to 15 minutes.
Stir in the cumin and half the orange juice; cook for 5 minutes. Stir in the honey and cook for 5 minutes more. Let cool.
In a medium saucepan, bring 1 1/2 cups salted water to a boil, stir in the rice, cover, lower the heat and simmer for 15 minutes. Remove from the heat and let rest for 5 minutes. Stir in the remaining 1 tablespoon butter, then the remaining orange juice and the cilantro. Season with salt.
Spoon the rice onto plates and sprinkle with the grated orange peel. Cut the pork diagonally into 1/2-inch slices and place on the rice. Spoon the onion marmalade over the pork and serve extra on the side.

Serves 4.

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Burning Question: Why Do Raw Onions Make You Cry?

YumSugar — Thu, 14 May 2009 03:30:38 -0700

If you've ever chopped raw onions to add a bite to pico de gallo or crunch to a hamburger, chances are, you've found yourself tearing up over the cutting board. But why is this single vegetable, only in raw form, solely responsible for a great deal of weeping?

Along with chives, garlic, and leeks, onions fall under the allium genus. These plants are known to absorb sulfur from soil, which aids in the formation of volatile molecules called amino acid sulfoxides. When an onion is cut, it releases enzymes that break these sulfoxides down. Then a second type of enzymes converts into a gas that irritates the eyes. When the onion's vapors reach your face, the cornea of the eye signals gland cells to wash the irritant away with tears.

While green onions, shallots, leeks, and garlic produce the same gases, these vegetables produce much less of them, and won't make you cry. When you cook an onion, you're actually rendering certain enzymes inactive, so vapors don't burn your eyes. Although a tearless onion has been developed, if you don't have one on hand, simply remember to chop onions last.

Got a burning question? Contact us.

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Fast & Easy Dinner: Spring Lamb and Vegetable Stew

partysugar — Wed, 13 May 2009 06:50:34 -0700

According to the food dictionary on Epicurious, stew is a "method of cooking by which food is barely covered with liquid and simmered slowly for a long period of time." However, this recipe proves that a rich flavorful stew can come together in under 30 minutes.

The key is to use a tender cut of meat like perfectly in-season Spring lamb. White wine, canned tomatoes, and store-bought chicken broth combine to make the simple sauce. To experiment with this quick-cooking stew, read more.

Spring Lamb and Vegetable Stew
From Real Simple

Ingredients

2 tablespoons olive oil
1 1/2 pounds lamb steaks (top round or shoulder), bones removed and meat cut into 2-inch pieces
kosher salt and black pepper
4 carrots, cut into 3-inch sticks
1 onion, sliced
1 tablespoon all-purpose flour
1/2 cup dry white wine
2 cups low-sodium chicken broth
1 14.5-ounce can diced tomatoes, drained
4 ounces green beans, cut into small pieces (about 1 cup)
1 cup fresh flat-leaf parsley, chopped

Directions

Heat 1 tablespoon of the oil in a large pot over medium-high heat. Season the lamb with 1/2 teaspoon each salt and pepper. Cook, turning occasionally, until medium-rare, 6 to 8 minutes; transfer to a plate.
Add the carrots, onion, and the remaining oil to the pot. Cook until beginning to soften, 3 to 4 minutes. Add the flour and cook for 1 minute. Add the wine and scrape up any brown bits.
Add the broth, tomatoes, and beans. Simmer until the vegetables are tender, 8 to 10 minutes. Stir in the lamb, parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Serve immediately.

Serves 4.

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Noteworthy Nibbles - Apr. 21-28, 2009

YumSugar — Tue, 21 Apr 2009 14:00:24 -0700

If you thought last week was jam-packed with food events, then get excited for this week, as the festivals just get better. If I could teleport myself around the world, there's no question I'd hit up the nation's celebrations, from pickles to pie to asparagus to spam.

We will, however, be supporting the cause to end childhood hunger at Share Our Strength's Taste of the Nation series (if you're signed up to go to the San Francisco event, perhaps we'll see you there!). If you know of any other events we've left off the list, chime in below!

Dallas, TX: Dallas Wine & Food Festival - Apr. 22-26
Beaufort, NC: Beaufort Wine & Food weekend - Apr. 22-26
Sugarland, TX: The Grand Wine & Food Affair - Apr. 22-26
San Francisco, CA: Taste of the Nation San Francisco - Apr. 23
New Haven, CT: Taste of the Nation New Haven - Apr. 23
Wilmington, DE: Taste of the Nation Wilmington - Apr. 23
Mount Olive, NC: North Carolina Pickle Festival - Apr. 24-25
Stockton, CA: Asparagus Festival - Apr. 24-26
Pompano Beach, FL: Pompano Beach Seafood Festival - Apr. 24-26
Waikiki, HI: Waikiki Spam Jam - Apr. 25
La Crosse, WI: Between the Bluffs Beer, Wine & Cheese Festival - Apr. 25
Celebration, FL: Great American Pie Festival - Apr. 25

To see the rest, read more.

San Francisco, CA: San Francisco Beer Festival - Apr. 25
Vidalia, GA: Vidalia Onion Festival - Apr. 25-26
Maui, HI: Taro Festival - Apr. 25-26
Branson, MO: Missouri Wine Fest - Apr. 25-26
South Pittsburg, TN: National Cornbread Festival - Apr. 25-26
Pittsburgh, PA: Pittsburgh Wine Festival - Apr. 25-30
Toledo, OH: Taste of the Nation Toledo - Apr. 26
Portland, OR: Taste of the Nation Portland - Apr. 27
Worcester, MA: Taste of the Nation Worcester - Apr. 27

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Fast & Easy Dinner: Gnocchi With Sausage and Spinach

partysugar — Fri, 10 Apr 2009 10:30:52 -0700

While I always have fresh pasta on hand to use in quick weeknight recipes, I rarely employ gnocchi in the same way. However, this recipe is going to change that!

Wilted spinach, sauteed onions, and Italian sausage come together to make a sauce that is flavorful and filling. A generous helping of Parmesan cheese adds a rich, creaminess to the final dish.

For the recipe, read more.

Gnocchi With Sausage and Spinach
From Real Simple

Ingredients

2 9-ounce packages refrigerated gnocchi or one 17.5-ounce package shelf-stable gnocchi
1 tablespoon olive oil
1 medium yellow onion, finely chopped
1 pound Italian sausage, casings removed
1 clove garlic, finely chopped
1 5-ounce bag baby spinach
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
3/4 cup (3 ounces) grated Parmesan, plus more for garnishing

Directions

Cook the gnocchi according to the package directions, reserving 1/4 cup of the cooking liquid.
Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
Add the sausage and cook, crumbling it with a spoon, until browned, 5 to 7 minutes.
Add the garlic, spinach, salt, and pepper and cook, tossing frequently, until the spinach wilts, about 3 minutes.
Add the drained gnocchi, the reserved cooking liquid, and the Parmesan and toss. Divide among individual bowls and sprinkle with additional Parmesan.

Serves 4.

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