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Fast & Easy Dinner: Spring Fish in Parchment

partysugar — Tue, 07 Apr 2009 06:50:23 -0700

I love the French cooking technique en papillote. It's a simple, healthy, and quick way to make a fish dinner. I also enjoy opening the parchment paper package at the dinner table!

This version combines lots of vegetables - tomatoes, green beans, zucchini, carrots, and garlic - with plump, succulent sea bass. White wine and tangy olive tapenade further season the moist fish.

For the virtually effortless recipe to this delicious dish, read more.

Spring Fish in Parchment
From Every Day With Rachael Ray

Ingredients

1/2 pint grape tomatoes
1/2 pound green beans, halved
1/4 cup extra-virgin olive oil
Salt and pepper
2 small zucchini, thinly sliced on an angle
2 small carrots, shredded
1 red onion, quartered and thinly sliced crosswise
2 cloves garlic, grated or finely chopped
2 teaspoons herbes de Provence
1 large lemon, cut into 8 slices
Four 6- to 8-ounce pieces sea bass
1/2 cup white vermouth or dry white wine
4 teaspoons black or green olive tapenade or chopped olives

Directions

Preheat the oven to 425°.
On a baking sheet, toss the tomatoes and green beans with 2 tablespoons olive oil; season with salt and pepper. Roast until the tomatoes burst and the beans are tender, 10 minutes.
Cut 4 pieces of parchment paper the size of a baking sheet.
In a large bowl, combine the zucchini, carrots, onion, garlic and herbes de Provence. Season with salt and pepper and toss to combine. Divide the seasoned vegetables among the pieces of parchment; top each with 2 lemon slices, the tomatoes and green beans and a piece of fish. Douse with the vermouth, drizzle with the remaining 2 tablespoons oil and season with salt and pepper. Dot the fish with the tapenade.
To seal, fold over the long sides of the parchment together twice, then roll in the short sides to form a pouch.
Roast until the fish is just opaque, about 12 minutes.

Serves 4.

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Simple Tip: Line Cake Pans With Parchment Paper

partysugar — Mon, 06 Apr 2009 10:15:49 -0700

A couple of weeks ago when I made my half-birthday cake, I ran into some technical difficulties. Although I buttered and floured the cake pan (as the recipe specified), the cake was difficult to remove from the pan. Some chunks of cake ended up sticking to the pan, which did not make me happy.

Normally, even if a recipe doesn't call for it, I line cake sheets with parchment paper. However, this time I was out of it and decided to see if it's really necessary. In my opinion it is: I've never had a problem getting a cake to come out of a pan when using parchment paper. Here's what I do:

Place the cake pan on top of the parchment paper.
Trace the outline of the pan onto the parchment paper with a pencil.
Cut out the shape just inside the penciled line.
Butter the pan, place the parchment on the bottom, and butter again.
Follow the recipe to finish the cake.

Do you line your cake pans with parchment paper? Have you ever had a cake that wouldn't come out of its pan?

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Cakes Minus Parchment Paper = Fail

YumSugar — Tue, 11 Mar 2008 12:43:31 -0700

Whenever I make a cake, I usually use a bit of parchment paper on the bottom of the pan. This way the cake won't stick to the pan and I'll have nice and even surface to work with. I either cut out a square or circle to fit the bottom of the pan, or I create a parchment-paper sling.

Unfortunately I said usually. To find out what happened when I didn't, read more.

The other day, I was trying to make petit fours for a game-night party. I set aside enough time, prepped all of my ingredients, and even came up with a clever design - I had planned on decorating them like dice. However it wasn't enough. For some reason I had decided to skip my trusty parchment-paper trick. The recipe I used didn't mention it, and I figured butter and a light dusting of flour was going to be enough.

Sadly, after I took the cake out of the oven and let it cool, I flipped it over and nothing. So I gave it a whack, turned the pan over, and yalped out loud. My cake was ruined! One half of the cake was on my plate, and the other half was left in the pan. I was mortified. There was no way to turn this into petit fours. Weird but delicious cake morsels, yes. Dice-shaped treats, no. In fact after scraping the cake out of the pan, I had to give it a long soak before the pan came clean.

Moral of the story is, be patient, use parchment paper, wait for the cakes to completely cool - this also could have been a problem - and when all else fails, it's okay to pick up dessert at the store.

Has this every happened to you? If so what did you do? Were you able to save dessert?

If you have pics of your failed treats, post them to our Savory Sights Group and let us know what happened!

Fast & Easy Dinner: Salmon and Escarole Packets

partysugar — Tue, 10 Nov 2009 10:15:10 -0800

For a quick-cooking, healthy, and delicious meal, look no further than this recipe for salmon and greens in papillote. Crisp bitter escarole acts as a bed for the moist salmon and simple garlic-butter-tarragon sauce. The whole thing is wrapped in parchment paper and baked in the oven. The resulting dish is a package waiting to be opened and devoured. Although it's an uncomplicated technique, the final presentation makes this fish ideal for impromptu weeknight entertaining. To look at the recipe, read more.

Salmon and Escarole Packets
From Eating Well

Ingredients

2 tablespoons butter
2 lemons
2 tablespoons minced fresh tarragon, or 1 teaspoon dried
2 cloves garlic, minced
6 cups chopped escarole, romaine lettuce or spinach
1 bunch scallions, thinly sliced
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
1-1 1/4 pounds skinned salmon fillet, preferably wild Pacific, cut into 4 portions

Directions

Preheat oven to 400°F.
To prepare packets, start with four 20- to 24-inch-long pieces of parchment paper or foil. Fold in half crosswise. With the parchment or foil folded, draw half a heart shape on one side as you would if you were making a Valentine. Use scissors to cut out the heart shape. Open up the heart.
Combine butter with the juice of 1 lemon in a small pan; melt over low heat. Remove from the heat and stir in tarragon and garlic. Reserve 2 tablespoons for the fish.
Combine the rest of the sauce in a large bowl with escarole (or lettuce or spinach), scallions, 1/4 teaspoon salt and 1/4 teaspoon pepper; toss to coat.
Place one-fourth of the greens mixture (about 1 1/4 cups) on one side of each open heart fairly close to the crease and leaving at least a 1-inch boarder around the edges for folding.
Place 1 piece of fish on top of each portion of greens. Season with the remaining 1/2 teaspoon salt and pepper. Brush the reserved sauce on the fish. Slice the remaining lemon and top the fish with the lemon slices.
Close the packet to cover the ingredients. Starting at the top, seal the packet by folding the edges together in a series of small, tight folds. Twist the tip of the packet and tuck it underneath to help keep the packet closed. Place the packets on a large rimmed baking sheet (packets may overlap slightly).
Bake until the fish is just cooked through and the greens are wilted, about 15 minutes. Carefully open one package to check for doneness;be cautious of the steam.) Let the packets rest unopened for 5 minutes before serving.

Serves 4.

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Line Cake Pans With Parchment Paper

partysugar — Fri, 03 Apr 2009 15:39:15 -0700

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How to Pack Burgers For a Picnic

partysugar — Mon, 25 May 2009 06:30:51 -0700

While burgers are a beloved backyard, picnic, and barbecue staple, enjoyed all Summer long, they aren't necessarily the easiest food to transport. However, it can be done. I recently made 16 burgers and successfully carried them to a remote location in Golden Gate Park. There, I grilled the burgers to perfection! Here's what I did:

The night before or morning of your picnic, prep the burger at home. Make any condiments and slice toppings, like tomato or lettuce, that don't spoil quickly. Leave avocado whole and cut on location.
Make the patties and place on a baking sheet lined with plastic wrap.
Cut parchment paper into four- by five-inch squares. The number of squares depends on how many patties you make. You need one less square than patties (I made 16 patties and cut 15 parchment paper squares).
Spread a large sheet of heavy-duty aluminum foil on a work surface.
Place a patty in the middle of the foil. Top with a parchment paper square. Place another patty on top of the parchment paper. Repeat until you have a short stack of four patties. Fold the foil up and around to enclose patty stack.
Repeat, layering patty with parchment paper in stacks of four patties each, until all of your patties are packed.
Store patty packs in fridge until ready to leave. Place stacks in a cooler with reusable ice packs. Do not use regular ice; it could melt all over the meat.
Grill and enjoy at your destination of choice.

Got a tip for transporting picnic food? Please share with us below!

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Come Party With Me: Outdoor Concert - The Look

partysugar — Fri, 24 Jul 2009 11:30:46 -0700

With a few simple touches, you can turn a grassy knoll at an outdoor concert into a welcoming party space. Cover the ground with a plaid picnic blanket. Unpack the picnic basket and use this as a small table to set out the food. Keep a cooler close by for easy access to the drinks. Wrap the apricot tarts in parchment paper and pack the salads in Chinese take out containers. Don't forget paper plates, napkins, utensils, and plastic tumblers for the sangria! When hosting a picnic, what do you pack to make it extra special?

Come Party With Me: Outdoor Concert - Dessert

partysugar — Wed, 22 Jul 2009 13:00:31 -0700

Picture this: it's that wonderful time of day when the sun has just set and the weather is perfectly comfortable. You're enjoying the merry sounds of a symphony. After devouring a delectable steak sandwich and tomato salad, you are satisfied, but desire something sweet. Your wish comes true when you take one last look into the picnic basket and see, individually wrapped in parchment paper and tied with satin ribbons, luscious apricot tarts. You pass them out to your friends who marvel at your culinary creativeness. Doesn't that sound like fun?! Thanks to this fabulous recipe, you can live that scenario in the near future. If apricots aren't your cup of tea, substitute cherries, peaches, plums - whatever floats your fancy. Check out the recipe.

Come Party With Me: Dolores Park Picnic - Menu

partysugar — Tue, 23 Jun 2009 10:15:00 -0700

Dolores Park is San Francisco's see-and-be-seen picnic spot. On warm weekends, the park fills up with everyone from families to hipsters looking to soak up the sun. Since the weather here is unpredictable, rarely do I plan a picnic in advance. Every time my sister calls to invite me to D-Park, I simply grab whatever is in my fridge. However, with a warm week ahead of us, I promised her that I'd make the ultimate fresh, healthy picnic. The Mediterranean-inspired menu will consist of the regular store-bought suspects (salty cheeses, briny olives, cured meats, crispy crackers) supplemented with some homemade favorites.

I'll wrap eggplant caponata and mozzarella sandwich halves in parchment paper. Then, I'll pack two salads - three bean with honey-mustard vinaigrette and couscous with spiced zucchini - in reusable plastic containers. These vegetarian-friendly recipes are perfect for picnicking anywhere so why not add them to your repertoire? To do so read more.

Caponata Picnic Sandwiches
From Giada De Laurentiis

Ingredients

1/4 cup olive oil
1 celery stalk, chopped
1 medium eggplant, cut into 1/2-inch pieces
Salt
1 red bell pepper, cut into 1/2-inch pieces
1 medium onion, chopped
1(14 1/2-ounce) can diced tomatoes
3 tablespoons raisins
1/2 teaspoon dried oregano leaves
Freshly ground black pepper
1/4 cup red wine vinegar
2 teaspoons sugar
1 tablespoon drained capers
1 loaf ciabatta bread, cut crosswise into 6 equal pieces
2 garlic cloves, peeled
6 slices (1/3-inch-thick) drained fresh water-packed mozzarella

Directions

Heat 1/4 cup of the oil in a heavy large skillet over medium heat. Add the celery and saute until crisp-tender, about 2 minutes.
Add the eggplant and saute until beginning to soften, about 2 minutes. Season with salt. Add the red pepper and cook until crisp-tender, about 5 minutes.
Add the onion and saute until translucent, about 3 minutes. Add the diced tomatoes with their juices, raisins, and oregano. Season with salt and pepper, to taste. Simmer over medium-low heat until the flavors blend and the mixture thickens, stirring often, about 20 minutes.
Add the vinegar, sugar, and capers. Season with salt and pepper, to taste.
Cut the bread pieces horizontally in half. Grill the bread cut-side down on a grill pan over medium-high heat until golden, about 2 minutes. Rub the whole garlic cloves over the toasted side of the bread.
Add a slice of mozzarella to bread bottom, spoon the caponata on top, cover with the other bread half.
Wrap the sandwiches separately in plastic wrap or parchment paper. Chill until ready to serve, or keep at room temperature up to 1 hour.

Serves 6.

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Three-Bean Salad with Honey-Mustard Vinaigrette
From Whole Living

Ingredients

Juice of 2 limes
1 1/2 tablespoons finely chopped fresh tarragon leaves
1 1/2 tablespoons finely chopped fresh chives
1 tablespoon honey
1 1/2 teaspoons Dijon mustard
1/4 teaspoon coarse salt
1/4 pound haricots verts or green beans, trimmed and cut into thirds
1 cup canned kidney beans, drained and rinsed
1 cup canned cannellini beans, drained and rinsed
1 ounce mache or watercress, trimmed, rinsed, and spun dry
Freshly ground pepper

Directions

Make the vinaigrette: In a small bowl, whisk together lime juice, tarragon, chives, honey, mustard, and salt until combined. Set aside.
Prepare an ice bath; set aside.
Bring a medium saucepan of water to a boil. Add haricots verts or green beans; simmer until bright green but still crisp, about 2 minutes. Using a slotted spoon, transfer haricots verts to ice bath, and let cool completely. Drain in a colander, and pat dry with paper towels.
Place in a large serving bowl. Add kidney beans and cannellini, and drizzle with vinaigrette. Toss to coat. Gently toss in the mache or watercress; season with pepper. Serve.

Serves 4.

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Couscous with Spiced Zucchini
From Gourmet

Ingredients

1 cup reduced-sodium chicken or vegetable broth
1 teaspoon salt
3/4 cup plain couscous
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 garlic clove, finely chopped
1 lb zucchini, cut into 1/2-inch cubes
3/4 teaspoon ground coriander
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
1/4 cup chopped fresh mint
1 tablespoon fresh lemon juice

Directions

Bring broth with 1/4 teaspoon salt just to a boil in a small saucepan, then pour over couscous in a bowl and let stand, covered, 5 minutes. Fluff with a fork and set aside until ready to use.
Meanwhile, heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion with 1/4 teaspoon salt, stirring occasionally, until golden, about 6 minutes.
Add garlic and sauté, stirring, until fragrant, about 1 minute. Add zucchini and remaining 1/2 teaspoon salt and sauté, stirring occasionally, until just tender, about 5 minutes.
Reduce heat to moderately low, then stir in coriander, chili powder, cumin, and pepper and cook, stirring frequently, 2 minutes. Gently stir zucchini mixture into couscous and cool to warm or room temperature. Just before serving, stir in mint and lemon juice.

Serves 4-6.

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Mid-Century Modern Gingerbread House

YumSugar — Fri, 14 Dec 2007 07:56:19 -0800

The other day, CasaSugar asked you which Sugar HQ gingerbread house you preferred. Many of you said PartySugar's Lagito Cabin Gingerbread House, but my Mid-Century Modern charmed some of you folks as well. Earlier you got the step-by-step for hers, so today I thought I'd give you the step-by-step for mine. And if it inspires you then join us! We're currently asking you to submit your own gingerbread house!

I started off by creating my concept. Once I had the crude drawing, I got some scraps of cardboard and created a life-size model. If you're going to create your own house, I recommend you doing the same. The cardboard pieces will be used to cut out each wall piece.

To get the rest of my steps and up close pictures of each side and all the components, read more

Once I had my cardboard creation standing, I rolled out my chilled gingerbread between two pieces of parchment paper. Then I took the pieces of cardboard and put them on top of rolled out gingerbread (on top of the parchment paper). I then used a sharp knife to trace the cardboard. Once traced, I removed the cardboard and top sheet of parchment paper. Next I removed the excess dough and placed the entire piece of parchment paper (with dough) onto a baking sheet and baked according to directions.
This method is the best, easiest and cleanest, however, it uses quite a bit of parchment paper, make sure you have an entire roll.

When the gingerbread had cooled (at least 6 hours to make sure it is firm) and the icing had been made. I put the pieces together. Start by creating two adjacent walls in order to create an L shape.
If your gingerbread gets covered in white icing, wipe it off immediately if possible. You may want to use a damp towel to "wash" it.
Make sure your gingerbread house is standing before you stick the decor on. You may want to build the house and let it sit overnight.
To create the modern looking roof, I covered the roof pieces in icing and applied a thick layer of crumbled Oreo cookies. I pulverized the Oreos in a food processor first.

The Christmas tree was created by stacking Oreos with a layer of icing in between each one. I then used a sharp knife to shape the tree. Next I took green icing/frosting and slathered it with my hands.
Thin sour belts make for great decorating. They are easy to cut with scissors and can be adhered with a small amount of icing. It also works for easy grass covering!
To create the flowers, I sliced gummi bears into thinner pieces. I liked the way the sour gummi bears had a difference in color on the outside and inside.
I originally tried to make the wreath on the outside with store-bought cake decorating icing. Unfortunately, the texture would not work vertically and my wreath soon "melted" down the side of my gingerbread wall. I was too lazy to create a green colored batch of icing, so I used regular white icing and then applied the store-bought on top of that.

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