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Reader Recipe: Potato Soup

YumSugar — Tue, 25 Nov 2008 15:00:47 -0800

Soup is one of my favorite meals to enjoy year-round, so when I caught this shot of homemade bacon and potato soup, I started salivating. All Mansionmogul did was free-form this recipe, and I dreamt of a steaming hot bowl of this velvety, chunky soup sitting in front of me, the grated cheese topping already in a blissful state of melted gooeyness.

Make this soup - perfect for a cold Winter night - when you read more.
Submitted by TeamSugar member Mansionmogul

Potato Soup
Original Recipe

So I made Potato Soup this week, and it turned out really awesome. I totally improvised and used basically just what we had around. The base is mostly mashed potatoes + water + dairy (of some sort). Add your accoutrements as desired.

Ingredients

6 slices bacon, baked or fried and crumbled
2 medium onions, chopped
2 carrots, chopped (if desired)
2 stalks celery, chopped (if desired)
1 cup corn (if desired)
3 pound (about 5 large) potatoes
3 1/2 teaspoon salt
1 cup sour cream + 2 cup whole milk
(I didn't have sour cream on-had so ended up using 2 cups heavy cream and some extra milk to thin it out)
1/4 pound (1 stick) butter
1 tbsp black pepper
1 tbsp smoked paprika
4 scallions, thinly sliced (if you have them)
3/4 cups shredded sharp Cheddar cheese (for garnish)

Directions
I started with a basic recipe for potato soup and then improvised and changed it to what I wanted - you can change it up however you want.

Start by browning your onions, in the bottom of a large pot. Then add the celery and carrots and heat through. I peeled and cut half of the potatoes into thirds, and chopped up the second half into smaller pieces, leaving the skins on. Place all the potatoes in a large pot with water to cover, add 2 teaspoons salt, and bring to a boil. Reduce heat to a simmer and cook until the smaller potatoes are cooked but not too soft. I then separated the smaller potato chunks out to go into the pot (if you can think of a better way of doing this, let me know!). I cooked the remaining potatoes until they were very soft -- about 45 minutes. Drain the potatoes, discarding all but a tablespoon or two of the water, and return them to the pot. Mash them with a potato masher until smooth. Add the sour cream and butter and stir until melted. Add the mashed potatoes to the large pot with the milk, pepper, bacon, corn, and remaining salt and smoked paprika and bring the soup back to a simmer. Divide among 8 bowls and serve the soup hot, garnished with scallions, cheese, and bacon.

Makes 4 Servings

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Reader Recipe: Chicken Salad in Celery Ribs

YumSugar — Tue, 18 Nov 2008 15:00:08 -0800

Whenever I find myself in need of creative inspiration, I simply look to the Kitchen Goddess group. This week, I came across a killer app - mini celery boats stuffed with chicken salad and peas. I'm thinking these would make a great appetizer to bring to my next book club, since they're bite sized and not too messy. Apparently, I'm spot on: Jenious says they're such a big hit at gatherings that she always doubles the recipe. To make these for your next get-together, read more.

Submitted by TeamSugar member Jenious

Chicken Salad with Peas in Celery Ribs
Adapted from a recipe by Mary Barber and Sara Corpening for Food & Wine.

Easy to make, can be made ahead and assembled upon arrival or the day of the event. Adjust to your preferences by swapping herbs like dried Italian herbs or dill. Depending on desired consistency you can also adjust the amounts of chicken, mayo, and cream cheese. A toothpick in each helps guests serve themselves. Pulse in a food processor prior to adding peas and, talk about easy! I double the recipe since it's always a hit at gatherings.

Ingredients

8 wide celery ribs, trimmed
1/3 cup cream cheese (2 ounces), softened
3 tablespoons mayonnaise
1 tablespoon plus 1 teaspoon fresh lemon juice
1 tablespoon finely chopped basil
2 teaspoons finely chopped tarragon
2 teaspoons finely chopped flat-leaf parsley
1/2 teaspoon finely grated lemon zest
1/2 pound cooked chicken breast, finely chopped or shredded
1/2 cup frozen baby peas, thawed
3 tablespoons finely chopped red onion
Kosher salt and freshly ground pepper

Directions
Using a vegetable peeler, peel the celery ribs so they sit flat, then cut them on the diagonal into 1-inch lengths. In a medium bowl, combine the softened cream cheese with the mayonnaise, lemon juice, basil, tarragon, parsley and lemon zest. Add the chicken, peas, and onion and stir gently until just combined. Season with salt and pepper. Spoon 1 teaspoon of the chicken salad onto each piece of celery.

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Fast & Easy Dinner: Chicken Potpie Empanadas

partysugar — Wed, 29 Oct 2008 06:45:08 -0700

The classic chicken potpie gets a portable makeover in this delicious recipe. Although a traditional potpie, with its homemade dough and slow-cooked chicken, takes time to make, this shortcut version uses refrigerated pie crusts and rotisserie chicken to cut the cook time. Kids will especially enjoy these empanadas because they require no eating utensils. For the recipe please, read more.

Chicken Potpie Empanadas
From Real Simple

Ingredients

1 tablespoon unsalted butter
1/2 yellow onion, diced
1 tablespoon flour
3/4 cup low-sodium chicken broth
1 10-ounce box frozen peas and carrots
1 3- to 4-pound store-bought rotisserie chicken, meat shredded
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 refrigerated 9-inch piecrusts (from a 15-ounce package, such as Pillsbury)

Directions

Heat oven to 400° F.
Melt the butter in a saucepan over medium heat. Add the onion and cook for 3 minutes. Add the flour and cook, stirring constantly, for 1 minute.
Still stirring, slowly add the broth. Cook until thickened, about 3 minutes. Add the peas and carrots, chicken, salt, and pepper. Remove from heat.
Cut each piecrust in half to form 4 half-circles. Spoon the chicken mixture over the bottom half of each half-circle, leaving a 1/2-inch border.
Using your fingers, wet the border with water. Fold the top of each crust over the chicken to form a quarter-circle. Press to seal. Make three 1-inch slits in each top crust.
Transfer to a baking sheet. Bake until golden, 15 to 18 minutes.

Serves 4.

NUTRITION PER SERVING
CALORIES 696.66(46% from fat); FAT 35.48g (sat 8.14g); CHOLESTEROL 142.95mg; CALCIUM 61.27mg; CARBOHYDRATE 42.72g; SODIUM 680.21mg; PROTEIN 50.47mg; FIBER 3.33g; IRON 4.29mg

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Have More Fun With Blondies

YumSugar — Tue, 21 Jul 2009 15:15:27 -0700

Not too long ago, I organized a trip to Hog Island Oyster Farm, where I enjoyed an idyllic picnic with seven dear friends. I had a good idea of what dishes to bring, but I was hung up on dessert, until a co-worker suggested blondies. "They're so much better than brownies!" she exclaimed.

I heeded her advice and found a crowd-pleasing blondie recipe that has something for everyone: a sweet, chewy center, chunks of chocolate chips, and crunchy almond slivers scattered on top. They were so comforting that I couldn't stop eating them - so I had to give the rest away! Read on for the perfect portable dessert.

Keep Your Beverages Warm

YumSugar — Thu, 17 May 2007 03:08:21 -0700

Oh those industrial designers always seem to impress me... This time it's the portable beverage heater designed by Seungheon Lee. The molded plastic, single-use device is clipped to the side of a mug and creates heat via fuel cells. The long portion stays immersed in the liquid and thermographic ink changes the logo when the beverage is hot. It's just a concept design at the moment, but I can see something like this coming to market in the future.

Source: Yanko Design

Get Your Grill On - Even In Small Spaces

YumSugar — Tue, 24 Apr 2007 02:55:49 -0700

Well folks, summer is just around the corner, and summer season means grilling season! For those of you with a backyard or a nice patio, this is great news. But what about those of you who live in tiny apartments? Well don't fret; there are actually a couple of ways for you to get your grill on.

First is the Portable Picnic Grill from Sagaform. It's a sleek briefcase-sized box that quickly transforms into a mini-grill complete with spatula and turning fork. If you don't have space in your backyard, take it to the park, beach, etc. Costs $35.

The second option is for those of you with balconies. You may have seen this a while back (it seemed like it was all over every gadget blog on the planet), but the Bruce Grill is designed to hang off the edge of your balcony railing (similar to flower boxes). I think it's a fantastic idea, although I do have to warn you, this is probably not legal in most apartment complexes.

Got any other great ideas for small-space grilling? Let us know below!

Can You Sink Your Teeth Into These Sandwich Facts?

YumSugar — Tue, 03 Nov 2009 05:50:41 -0800

It's true that Thanksgiving's just around the corner, but there's another important holiday that needs to be addressed. For all those who don't know, National Sandwich Day is happening right this moment! On Nov. 3, 1718, John Montagu - better known as the 4th Earl of Sandwich - was born. To pay tribute to him and his legacy, I thought I'd ask you to piece together trivia on the world's most portable, affordable, and easy-to-make food. Can you tackle these sandwich facts - or have you simply bitten off more than you can chew? Keep reading to find out.

Take the quiz

Come Party With Me: Vampire Party - Desserts

partysugar — Wed, 21 Oct 2009 11:45:41 -0700

Since vampires are so hot right now, I'm jumping on the bandwagon and throwing a fangtastic Halloween party. The savory menu consists of fun finger foods, so to ensure that no extra plates and utensils are necessary, I'm serving a portable, pop-in-your mouth dessert. No vampire travels without a coffin - unless he has a special ring like the Salvatore Brothers - that's why these almond brownie coffins fit the theme perfectly. The brownies are chocolate with chunks of dark chocolate covered almonds with a marzipan coffin topping. To check out the recipe, read more.

Almond Brownie Coffins
From Martha Stewart

Ingredients

1/2 cup plus 2 tablespoons all-purpose flour, plus more for pan
1 teaspoon coarse salt
8 tablespoons (1 stick) unsalted butter, cut into pieces, plus more for pan
1/2 cup unsweetened Dutch-process cocoa powder, plus more for marbling
1 teaspoon pure vanilla extract
2 large eggs, room temperature
3/4 cup granulated sugar
1/4 cup packed light-brown sugar
8 ounces dark-chocolate-covered almonds, chopped
3 ounces marzipan
Royal Icing and Fleurs-de-lis

Directions

Preheat oven to 325 degrees. Butter an 8-inch square pan, and line it with parchment, leaving a 2-inch overhang on 2 sides. Butter and flour parchment, tapping out excess.
Combine flour and salt in a small bowl.
Melt butter in a medium saucepan over medium heat. Sift cocoa powder on top of butter, and whisk to combine. Let cool 3 minutes.
Gently whisk in vanilla and eggs, then stir in sugars and flour mixture until just combined. Fold in almonds, then spread batter evenly in prepared pan.
Bake until the top is firm and set, about 30 minutes. Transfer pan to a wire rack, and let cool for 20 minutes. Remove brownies from pan using parchment overhang, and let cool on wire rack. (Brownies will keep at room temperature for up to 3 days.)
Using the large coffin template, cut out brownies.
Dust marzipan lightly with cocoa powder, and mix until marbled dark brown. Roll out marzipan to 1/4-inch thickness. Using the small coffin template, cut out 1 marzipan coffin for each brownie. Gently press a coffin on top of each brownie.
Fill a pastry bag fitted with the smallest plain round tip with royal icing. Decorate marzipan with small dots around the edges, and apply 1 fleur-de-lis to each coffin with a small offset spatula, securing each with a dot of royal icing.

Makes 12 coffins.

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Morimoto to Bring Yakatori to the Traveling Masses

partysugar — Wed, 21 Oct 2009 05:50:26 -0700

Iron Chef Masaharu Morimoto's got a new project in the works. Yesterday the hospitality company Delaware North Cos announced a partnership with the sushi master, with plans to launch Skewers, a new fast-casual airport restaurant chain.

Although no sushi will be on the menu, the concept will offer travelers easily portable meals like soups and salads, as well as a variety of skewered meats and vegetables.

Known as yakitori in Japan, skewers are an incredibly popular street food and Morimoto hopes to introduce the world to his interpretation of it. "Yakitori is the next big wave, I think," Morimoto said, adding confidently, "It will be very popular."

While the rollout dates and details concerning the locations have not been released, I think the idea sounds interesting. I've yet to experience yakitori and am curious to see how Morimoto translates it to the masses. How about you? Have you had yakitori? Will Morimoto's latest endeavor be a success?

Photos of Chocolate Chunk Blondies

YumSugar — Tue, 21 Jul 2009 13:14:01 -0700

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