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Yummy Links: From Katie Lee to Top Chef 7

partysugar — Fri, 23 Oct 2009 09:15:43 -0700

Katie Lee admits that having the last name Joel helped her career get started.- New York Magazine
Black ravioli with pumpkin is the perfect Halloween dinner.- Saveur
Feeling sick? Start eating these flu-fighting foods.- The Epi-Log
Here are 10 creepy but festive Halloween recipes- Endless Simmer
An inside look at Ad Hoc at Home, Thomas Keller's new cookbook. - Eat Me Daily
Celebrate Fall by turning tortillas into leaf-shaped chips. - Eddie Ross
Singing and dancing in the grocery store is so much fun! - Serious Eats
Get a glimpse of the Top Chef season seven casting call. - 7x7

Fast & Easy Dinner: Baked Ravioli

partysugar — Wed, 23 Sep 2009 06:50:01 -0700

While there are some pastas, like macaroni and rigatoni, that are commonly used to make baked casserole-style dishes, other types, for example ravioli, are often overlooked.

This recipe thinks outside the baking dish by tossing store-bought ravioli with a quick homemade marinara sauce and lots of grated cheese.

The resulting meal is a crunchy, chewy, comforting mess of pasta that's sure to please the children in your life. For a balanced dinner, serve mixed greens on the side. Get the creative recipe when you read more.

Baked Ravioli
From Martha Stewart

Ingredients

2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
Coarse salt and ground pepper
1 1/2 teaspoons dried thyme, or oregano
1 can (28 ounces) whole tomatoes
1 can (28 ounces) crushed tomatoes
2 pounds store-bought ravioli
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese

Directions

Preheat oven to 425 degrees. Heat oil in a large saucepan over medium heat. Add onion and garlic, and season with salt and pepper; cook, stirring occasionally, until softened, about 5 minutes.
Add thyme and tomatoes. Bring to a boil, reduce heat, and simmer, breaking up tomatoes with spoon, until sauce is thickened and reduced to about 5 1/2 cups, 20 to 25 minutes.
Meanwhile, cook ravioli in a large pot of boiling salted water just until they float to the top (pasta will continue to cook in oven). Drain pasta; return to pot.

Toss sauce with pasta. Pour pasta into a large gratin dish or 9-by-13-inch baking dish, and sprinkle with cheeses. Bake until golden, 20 to 25 minutes. Cool slightly before serving.

Serves 4-6.

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Fast & Easy Dinner: Ravioli Skillet Lasagna

partysugar — Tue, 27 Jan 2009 06:24:13 -0800

As much as I love making a slow-cooking lasagna, sometimes there isn't enough time. On days when you crave the comforting Italian dish, but are too busy to slave over the stove, consider making this hassle-free variation.

All the flavors of a classic lasagna - tomato sauce, thick pasta, melted cheese - are present in the quick recipe. The secret is to use store-bought ravioli instead of lasagna noodles. Interested in the recipe? Please read more.

Ravioli Skillet Lasagna
From Better Homes and Gardens

Ingredients

2 cups purchased pasta sauce
1/3 cup water
1 9-ounce package refrigerated or frozen cheese- or meat-filled ravioli
1 egg, lightly beaten
1 15-ounce carton ricotta cheese
1/4 cup grated Romano or Parmesan cheese
1 10-ounce package frozen chopped spinach, thawed and well drained
Grated Romano or Parmesan cheese

Directions

In a 10-inch skillet combine pasta sauce and the water. Bring to boiling; stir in ravioli.
Reduce heat. Cook, covered, over medium heat about 5 minutes or until ravioli are nearly tender, stirring once to prevent sticking.
Meanwhile, in a medium bowl stir together egg, ricotta cheese, and the 1/4 cup Romano cheese.
Top ravioli with spinach. Spoon ricotta mixture on top of spinach.
Cook, covered, over low heat about 10 minutes or until ricotta layer is set and ravioli are tender. Sprinkle each serving with additional Romano cheese.

Serves 4.

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Monday's Leftovers: Roasted Chicken Purses

partysugar — Mon, 31 Mar 2008 08:13:31 -0700

While you could easily use leftover roast chicken to make chicken salad, I recommend you use it to make something a little more exciting like roasted chicken purses. This creative recipe combines leftover chicken with ricotta cheese and lemon zest. The mixture is stuffed into wonton wrappers and cooked like pasta. The result is a bite sized treat that is savory and scrumptious. These would make delicious appetizers or a delightful meal when paired with a green salad. To see the recipe, read more.

Roasted Chicken Purses
From Giada De Laurentiis

Ingredients

1 1/4 cup shredded roasted chicken (or any leftover chicken, light and/or dark meat)
3/4 cup whole milk ricotta cheese
1/2 lemon, zested
1/2 teaspoon chopped fresh thyme leaves
1/2 teaspoon salt, plus more for sprinkling
1/4 teaspoon freshly ground black pepper, plus more for sprinkling
32 small, square wonton wrappers
1 large egg, lightly beaten
4 tablespoons butter
1/4 cup grated Parmesan

Directions

In a small bowl combine the chicken, ricotta cheese, lemon zest, thyme, salt, and pepper. Stir to combine.
On a dry work surface place 8 wonton wrappers. Place a rounded teaspoon of the chicken mixture in the center of each wrapper.
Using a pastry brush, brush the egg wash around the chicken mixture. Bring four corners of the wonton square together over the filling to form a purse. Press the edges together tightly to form a seal. Wipe the board with a towel until dry and continue making batches of 8 with the remaining wonton skins.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add
the purses and cook until they float to the surface, stirring occasionally, about 4 to 5 minutes. Drain the ravioli.
Melt 4 tablespoons of butter in a medium skillet. Turn off the heat, add the cooked pyramids and gently toss.
Transfer the pyramids to 4 serving plates. Sprinkle with grated Parmesan and sprinkle with salt and pepper. Serve immediately.

Serves 4.

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Reader Recipe: Pumpkin Ravioli With Gorgonzola Sauce

YumSugar — Fri, 30 Nov 2007 10:08:39 -0800

Earlier this week, I shared the beautiful pumpkin wontons that TeamSugar whipped up for us. A few days after Team posted her recipe, llendril posted hers for Pumpkin Raviolis With Gorgonzola Sauce. I love that, while they're on the opposite ends of the sweet-savory spectrum from each other, they are both beautiful little packets of pumpkin joy. Llendril's recipe, which also uses wonton wrappers, looks like a delicious way to treat yourself to a hearty Autumn meal. To get the recipe, read more

Recipe from TeamSugar member llendril

'tis the season for fantastic food

and can i say how much i absolutely love it when the best thing that i have eaten in recent memory is something that i actually made myself?
granted, that's not the biggest accomplishment ever. because i naturally will know what i expect to enjoy before choosing a recipe. but the recipe in question is particularly amazing. i have had it dog eared since my november issue of cooking light arrived in the mail. i got off work early today, i wasn't afraid of the grocery stores (as i have been for the past week or so), and i wanted to finally cook something for the first time a while. here's how it all went down.

pumpkin ravioli with gorgonzola sauce
adapted from cooking light magazine, november 2007

for the ravioli:

* 1.25 cups canned pumpkin
* 2 tablespoons panko bread crumbs
* 2 tablespoons grated parmesan cheese
* 1/2 teaspoon kosher salt
* 1/2 teaspoon minced fresh sage
* 1/4 teaspoon freshly ground black pepper
* 1/8 teaspoon ground nutmeg
* 30 wonton wrappers (i could only find square)
* 1 tablespoon corn starch
* cooking spray

1) spoon pumpkin onto several layers of paper towels and spread to 1/4 inch thickness. cover with more paper towels and allow to sit for five minutes
2) scoop pumpkin into a bowl. mix with break crumbs, parmesan, salt, sage, pepper, and nutmeg
3) working with one wonton wrapper at a time, scoop a small amount of filling into the center. wet the edges and seal, crimping shut as best you can as you go. place each completed raviolo on a piece of foil sprinkled with corn starch. continue to fill wontons until all wrappers are used are all filling is gone (hopefully both with occur simultaneously)
4) fill a large dutch oven with water. bring water to a simmer. place half of the ravioli into the water and cook until they start to float (do not boil). remove with a slotted spoon and place on a plate. spray with cooking spray. cook remaining ravioli and follow the procedure, keeping all cooked ravioli warm as you go

for the sauce:

* 1 cup fat-free milk
* 1 tablespoon all-purpose flour
* 1.5 tablespoon butter
* 1/2 cup crumbled gorgonzola
* 3 tablespoons chopped toasted hazelnuts

1) whisk together milk and flour in a saucepan
2) bring to a boil and cook for about a minute, stirring constantly
3) remove from heat. stir in butter until it is melted
4) stir in gorgonzola
5) place desired amount of ravioli into a bowl. spoon sauce on top. sprinkle on hazelnuts

with roasted asparagus on the side.

pellet helped a little tonight =)

to show what an actual bite looked like . . .

and, basically, wow. these were good. i've never been a huge fan of gorgonzola on its own (is anyone?). but i could tell that, with all of the different components to this dish, it was going to taste wonderful. even the wonton wrappers added a great doughy taste and texture to the meal that i wouldn't have really expected. the hazelnuts were a perfect topping-- the nuttiness took away a little bit of the gorgonzola's bite.
the only thing i believe i would do differently the next time i make this is add a bit more sage. even though the entire package was absolutely delectable, i think a tiny bit extra of that flavor would have made it just slightly more special.

again and again, yay for fall ingredients. and i hope everyone had a lovely thanksgivin

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Yummy Link: Nutella Ravioli

YumSugar — Tue, 03 Jul 2007 06:28:39 -0700

I love ravioli and I love nutella, so when I saw this post for nutella ravioli, I thought I was dreaming! - Tartelette

In Season: Butternut Squash

YumSugar — Thu, 12 Nov 2009 14:00:29 -0800

Perhaps the most-loved variety of Winter squash, butternut squash is to Thanksgiving what pumpkin is to Halloween: ubiquitous. Reasonably priced and versatile, with a long shelf life, these mild, vibrantly-hued veggies are at their best during the cold days ahead. When selecting, look for squash free of bruises, feel heavy for their size, and have a matte skin. Those with wider necks and smaller bulbs will have the most flesh. Because of its rigid exterior, butternut squash has an extended shelf life, and storing it for longer - up to a month, unrefrigerated, in a cool, dark place - can bring out its sweetness. Once peeled, the vegetable will keep for up to a week if covered tightly in the fridge. Learn how to make the most of it when you keep reading.

Gail and Tom Reveal Details From Top Chef Vegas

partysugar — Wed, 24 Jun 2009 06:50:41 -0700

At the beginning of every Top Chef episode, Padma Lakshmi reminds viewers that the winner will make a special appearance at the Food & Wine Classic in Aspen, so it's no surprise that much of the events at the festival are devoted to all things Top Chef. Take Gail Simmons and Tom Colicchio's demonstration, entitled "In the Kitchen with Top Chef," for example. The two culinary minds created dishes (her: a strawberry lychee cocktail and shrimp pea pasta; him a lobster pea ravioli), provided tips on how to cook more like a top chef, and best of all, revealed details from the upcoming season that recently finished filming in Las Vegas. To find out what Gail and Tom had to say, read more.

On cooking more like a top chef:

"Always use fresh lemon juice!" Gail said when mixing her cocktail, "never that gross stuff that comes in a plastic lemon."
Like Michael Symon said at his seminar, Tom recommends not using extra virgin olive oil for sautéing. "It's a waste of money," explaining that one should use regular olive oil for most things and extra-virgin for dressings and garnishes.
Be creative! Tom likes to take the same three ingredients - like tomatoes, basil, and mozzarella cheese - and see how many distinct dishes he can create with those simple items.

On Top Chef Vegas:

"I've never eaten better on and off the show." Gail openly praised the Las Vegas culinary scene and the next crop of cheftestants.
Tom agreed: "The chefs are more talented, more efficient cooks. Every season there's a surprise, especially Carla comes to mind, but this time there's lots of surprises."
Both Tom and Gail stood by the show's "only as good as your last dish" mantra. Gail explained, "That's the reason we have guest judges because they don't know the contestants like Tom and I do." Then Tom added his two cents, "Look at the Giants vs. the Patriots. Yes the Patriots were a better team, they went into the Super Bowl never loosing a game, but the Giants won fair and square. No one said, 'oh the Patriots win because they played a better season.' The show is the same way."
While Gail takes no part in the final cheftestant selection, Tom looks at the last 20 resumes to make sure none of the prospects previously worked in his kitchen.
The last thing Gail said was, "Season 6 is really amazing," and in an homage to Bravo, "You'll just have to watch what happens."

Hearing all of this are you excited for TC Vegas?

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Yummy Links: From Leah Cohen to Korean Barbecue

partysugar — Tue, 31 Mar 2009 07:50:47 -0700

Making ravioli with Top Chef's Leah Cohen. - Decider New York
Learn the difference between pudding and custard. - Chow
Go green with Cuisinart's new Green Gourmet cookware. - Al Dente
One expert's advice on hosting the perfect Seder. - The Epi-Log
Padma Lakshmi appeared in this weekend's Parade magazine. - Eat Me Daily
Use a whisk to break up brown sugar. - The Kitchn
Find out what your favorite contestants from The Next Food Network Star are up to now. - The FN Dish
Take a trip to Korea in your kitchen by making this easy barbecue beef bulgogi. - Serious Eats

Must Read: It's About Time

partysugar — Tue, 17 Feb 2009 10:15:09 -0800

If you live in the Boston area you may be familiar with Chef Michael Schlow.
A James Beard Award-winning chef, Schlow owns three wildly successful restaurants: Radius, Via Matta, and Great Bay. Although I've never dined at one of Schlow's establishments, I recently got my hands on his cookbook, It's About Time ($24.71).

Different from most cookbooks, this tome is not separated into courses. Instead each section represents a specific time - be it a cooking time (Time to Eat and Now) or a time in one's life (Time to Celebrate). To find out more about this excellent cookbook, read more.

Pros:

Unlike some cookbooks by restaurant chefs, this publication is totally accessible to the home cook.
There's something for everyone, from the busy mom desperate to feed her kids healthy food fast to the culinary bachelor looking to impress his latest fling with cooking expertise.
You really get to know Michael Schlow as a chef and as a person. In some aspects, this book is autobiographical.
The recipes use common ingredients and feature classic techniques that the home cook will be familiar and comfortable with.

Cons:

The organization of the recipes is hard to follow. The ingredients are listed on the far side of the page and instead of numbering the steps, the instructions are in an easy-to-get lost bulleted list.
Some of the recipes require cooking gadgets - like a mandoline - that most people might not own.

Recipes: There are over 150 recipes that cover every course from appetizers to cocktails to dessert. While the majority are simple, a few are complex with seemingly endless steps. Still, there are plenty that I am interested in making:

Steamed Prince Edward Island mussels with spicy tomato and herb broth
Yukon gold potato soup with shrimp, bacon, and potatoes
Secret agent raspberry bars
Clams in broth
Veal Milanese with arugula, tomato, and red onion salad
The Schlow burger
Jimmy's dancing punch
Homemade ravioli
Individual lemon sabayon tarts

Imagery: The book is filled with pictures, big and small, of the dishes, of the process of cooking an item, and of the ingredients. However, some are in color and others are in black and white; some are centered on the page and others are coarsely chopped out of the book. These inconsistencies aside, the photos are beautiful and mouth-watering.

Overall Rating: This book was a very exciting find, and I look forward to experimenting with Schlow's recipes. While it would not be my first choice for a novice home cook, it would make a great gift for a cookbook collector or foodie who loves recipes.