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10 Picks to Pack on a Picnic

YumSugar — Fri, 31 Jul 2009 05:50:24 -0700

Poolside parties. Backyard luaus. Outdoor concerts. Like peanut butter fits with jelly, certain soirées seem to go hand-in-hand with Summer. But I'd argue that there's no better way to pass the long, balmy days than to gather friends for an impromptu picnic. In true spur-of-the-moment fashion, any fare goes - but there are some old favorites that come to mind. Here, 10 prototypical picnic foods that fit the bill for a reason.

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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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Fava Bean & Pecorino Salad Two Ways - Beginner and Expert

YumSugar — Wed, 13 May 2009 03:30:46 -0700

No fruit or vegetable ushers in the season of late Spring and early Summer quite like the fava bean. Simply ask the denizens of southern Italy, where short-lived favas are a prized warm-weather favorite. There, the tender, creamy beans are frequently served in a delicate salad with buttery olive oil and nutty pecorino cheese. The traditional way of preparing favas is to shell and then blanch them to remove their tough outer skins - but if you're new to working with favas, you may want to stick with selecting young, thin-skinned pods, which require no blanching. Make the fava bean salad that suits you best when you read more.

Beginner Fava Bean & Pecorino Salad
From Saveur

Ingredients

1 1⁄2-2 lbs. fresh young favas*
6 oz. young Tuscan pecorino
1⁄4 cup fruity extra-virgin olive oil
Salt and freshly ground black pepper

*Note: Look for fresh, young favas whose skins are so thin and tender that they don't need peeling. Look for smaller, unblemished fava pods, snapping a few open to see whether the beans are small and thin-skinned.

Directions

Shell favas into a medium bowl. Break pecorino into small chunks into bowl with favas. Drizzle olive oil over favas and cheese and season to taste with salt and pepper. Gently toss salad, then divide among plates.

Serves 2 to 4.

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Expert Fava Bean & Pecorino Salad
From Martha Stewart

Ingredients

4 pounds whole fava beans, shelled
2 shallots, peeled and minced
Juice of 1 lemon
Coarse salt and freshly ground pepper
1/2 cup extra-virgin olive oil
4 ounces baby lettuce, washed and spun dry
2 ounces watercress, stems removed, washed, and spun dry
3/4 pound Pecorino Toscano cheese, cut into 1/2-inch pieces

Directions

Bring a large pot of salted water to a boil. Prepare an ice-water bath. Add favas to boiling water, and blanch 1 minute. Using a slotted spoon, transfer to ice bath to stop cooking; drain. Peel and discard tough skins; set aside.
In a small bowl, combine shallots, lemon juice, salt, and pepper. Slowly whisk in olive oil until emulsified.
Arrange lettuce and watercress on a platter. Top with fava beans. Drizzle with vinaigrette, and sprinkle with cheese.

Serves 8.

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In Season: Rhubarb

partysugar — Tue, 12 May 2009 10:15:59 -0700

Asparagus isn't the only stalk in season: rhubarb is also having a moment. Rhubarb resembles celery but has a vibrant pink color. Although many people mistake it for being a fruit, rhubarb is actually a vegetable. It's a member of the buckwheat family, can grow to be two feet long, and is at its peak from April to June. While rhubarb's leaves are poisonous, the stalks are highly edible. To learn more about rhubarb and check out some serving suggestions, read more.

When shopping for rhubarb at the farmers market, look for crisp stalks that are brightly hued. The leaves should be free of blemishes. Rhubarb is incredibly perishable; tightly wrap in a plastic bag and store in the refrigerator for up to three days. Remove the leaves and wash just before using. Since the flavor of rhubarb is very tart, it's often combined with sugar. Classic pairings for rhubarb are strawberries and ginger, but it goes with a number of other ingredients including apples, pears, fresh cheeses, vanilla, almonds, ham, duck, and salmon.

One can prepare rhubarb in both sweet and savory applications:

For a more sophisticated take on classic strawberry shortcake, layer sautéed rhubarb with crumbly cake and whipped cream.
Stir into a delicious streusel cake.
Simmer until the vegetable breaks down into a chutney and serve with ham.
Puree and mix into custard to make ice cream.
Bake in a pie or tart.
For a scrumptious salad, toss with greens and goat cheese.

Do you enjoy the flavor of rhubarb? What's your favorite way to serve it?

Source

Fast & Easy Dinner: Asparagus-Goat Cheese Pasta

partysugar — Wed, 06 May 2009 06:50:05 -0700

If you filled up on too many nachos and margaritas last night, opt for a dinner, like this simple pasta dish, that is light and flavorful. Spring's most beloved vegetable is the star ingredient in this uncomplicated meal.

The pasta and spears are tossed with a quick sauce made of broth, goat cheese, and lemon zest. The final dish is rich, but not heavy. Dislike asparagus? Substitute broccoli or green beans. To look at the scrumptious recipe, read more.

Asparagus-Goat Cheese Pasta
From Real Simple

Ingredients

1 pound asparagus
1/2 pound thin spaghetti
1 tablespoon unsalted butter
2 tablespoons all-purpose flour
1 14 1/2-ounce can chicken or vegetable broth
4 ounces goat cheese
1 teaspoon grated lemon peel
1/2 cup grated Parmesan cheese

Directions

Heat a large pan of lightly salted water to boiling over high heat.
Peel the asparagus stalks and trim the ends. Cut the stalks into 2-inch pieces. Blanch in the boiling water 3 minutes or until bright green and crisp-tender when tested with a small knife. With a slotted spoon, remove the asparagus and rinse under cold water to stop the cooking.
Add the spaghetti to the boiling water and cook according to the label directions until al dente. Drain.
Meanwhile, in a medium saucepan over medium-high heat, melt the butter. Blend in the flour with a whisk. Add the broth and cook for 2 minutes, stirring constantly, until the sauce thickens. Blend in the goat cheese and lemon peel.
Toss the spaghetti with the asparagus, sauce, and half the Parmesan. Serve with the remaining Parmesan and freshly ground black pepper.

Serves 4.

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Beets: Love Them or Hate Them?

YumSugar — Tue, 28 Apr 2009 05:50:13 -0700

Recently PartySugar and I got into a discussion about beets. While we both love them, we agreed that they're definitely a point of contention, as many people we know dislike them (our president included). How do you feel about these sweet root vegetables?

In Season: Baby Artichokes

YumSugar — Tue, 28 Apr 2009 03:30:48 -0700

Along with English Peas and a number of lesser-known vegetables, baby artichokes are in abundance during March, April, and May. The petite-sized baby artichokes are simply a smaller version of any regular-sized variety that's been picked from the shaded, lower part of the artichoke stalk. They have little to no developed fuzz in their center and a greater amount of edible leaves. Because they're quick-cooking and almost entirely edible, they're relatively easy to prepare. Learn more about enjoying them when you read more.

When purchasing these miniature thistles, select ones that are firm, heavy, and consistent in size so they'll cook evenly together. It can be difficult to discern between small artichokes (which still need to have their chokes removed) and the choke-less baby artichokes, so it's best to ask your grocer for help. Once at home, sprinkle them with water, seal in a bag, and keep in the crisper drawer for up to five days.

To begin preparing baby artichokes, snap off the lower petals until you've reached a yellow-green core. Then, cut off the top inch of the artichoke. Finish by trimming the stem and remaining dark areas near the base, and soak in lemon juice water to prevent oxidation. At this point, they can be cooked in a multitude of ways:

Sauté them with garlic, lemon, and parsley.
Bring out their inherent sweetness by serving them fried with parsley.
Braise them with other vegetables in broth, water, or wine.
Season and grill them with lemon and olive oil.

What are your favorite ways to enjoy baby artichokes? Have you ever made them?

Monday's Leftovers: Spring Farro Salad

YumSugar — Mon, 27 Apr 2009 08:00:48 -0700

Livening up your Monday night meals doesn't have to mean dedicating more time to dinner. Case in point: A Spring salad that tosses leftover asparagus and sugar snap peas with farro.

A nutrient-rich Italian grain with a nutty flavor and a satisfyingly chewy texture, farro can be found in most specialty stores and takes as much time to cook as pasta. Broaden your culinary repertoire when you read more.

Farro Salad with Peas, Asparagus, and Feta
From Bon Appétit

Ingredients

1 1/2 cups semi-pearled farro
12 ounces asparagus, trimmed, cut into 1 1/2-inch lengths
1 8-ounce package sugar snap peas
12 ounces grape tomatoes, halved
1/2 cup chopped red onion
6 tablespoons chopped fresh dill
1/2 cup olive oil
1/4 cup Sherry wine vinegar
1 7-ounce package feta cheese, crumbled

Directions

Cook farro in large saucepan of boiling salted water until just tender, about 10 minutes. Drain. Transfer to large bowl.
Meanwhile, cook asparagus and sugar snap peas in another saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain. Add to farro with tomatoes, onion, and dill. Whisk oil and vinegar in small bowl. Season dressing with salt and pepper. Add dressing and feta to salad; toss to coat and serve.

Serves 4.

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Sunday Dinner: Spring Noodle Stir-Fry

YumSugar — Sun, 26 Apr 2009 06:00:34 -0700

For dinner tonight, opt for a straightforward meal that won't have you spinning wheels. Take advantage of market-fresh items like asparagus and sugar snap peas to make a healthy yet hearty vegetarian noodle stir-fry.

Apple cider vinegar and fresh ginger add zing, while a handful of walnuts add meatiness and crunch. To put this on the table in under half an hour, read more.

Spring Noodle Stir-Fry With Asparagus & Walnuts
From Every Day With Rachael Ray

Ingredients

1/4 cup dark sesame oil
2 1/2 tablespoons apple cider vinegar
2 tablespoons soy sauce
1 1/2 tablespoons finely chopped garlic
1 1/2 tablespoons finely chopped fresh ginger
1/2 teaspoon crushed red pepper
1/4 pound vermicelli or capellini pasta
1 cup walnuts, coarsely chopped
1 onion, coarsely chopped
1 pound asparagus, cut on an angle into 1-inch pieces
1/2 pound sugar snap peas, halved

Directions

In a small bowl, whisk together 3 tablespoons sesame oil, the vinegar, soy sauce, garlic, ginger and crushed red pepper.
In a pot of boiling, salted water, cook the pasta until al dente; drain.
Heat a large skillet over medium heat. Add the walnuts and toast, 2 to 3 minutes. Transfer to a bowl, wipe out the skillet and heat the remaining 1 tablespoon sesame oil over high heat. Add the onion and asparagus and cook for 2 to 3 minutes. Add the sugar snap peas and the sesame oil sauce; cook for 1 minute over high heat. Lower the heat to medium, add the pasta and cook, stirring, until heated through, 2 minutes. Top with the walnuts.

Serves 4.

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Happy Hour: Redhead in Bed

partysugar — Fri, 24 Apr 2009 16:15:29 -0700

Inspired by Market-Fresh Mixology, I decided to make a cocktail that features one of Spring's most popular fruits: strawberries. When I found this recipe while browsing cocktails on Food & Wine's website, I assumed it would be absolutely delightful.

My predictions were correct: this fruity concoction is light, refreshing, and easy drinking. The pureness of sweet strawberries is the defining flavor, but fresh lime juice provides a balancing tartness. Because the vodka is not overpowering, it's the perfect cocktail to enjoy on a hot day. If strawberries are in season at your farmers market, I strongly suggest you give this drink a try. Trust me, you won't be disappointed! To get the recipe please read more.

Redhead in Bed
From Food & Wine

Ingredients

3 pounds strawberries, hulled and coarsely chopped
2/3 cup sugar
1/2 cup plus 2 tablespoons citrus vodka
1/4 cup fresh lime juice
Ice
1/3 cup chilled Riesling

Directions

In a bowl, toss the strawberries with the sugar and let stand, stirring occasionally, until the strawberries release their juices, about 10 minutes.
In a blender, combine half each of the strawberries and their juices, the vodka, and lime juice with 1 cup of ice and puree. Pour into a pitcher. Repeat with the remaining strawberries and juices, vodka, and lime juice and 1 more cup of ice.*
Fill 10 collins glasses halfway with ice. Pour the cocktail into the glasses, top each with about 1/2 tablespoon of Riesling and serve.

Serves 10.

*Since I dislike blended drinks, I pureed the strawberries with the lime juice in a blender. Then I combined the puree with the vodka in a cocktail shaker and shook to combine. I strained the mixture into collins glasses filled half way with ice and topped with the Riesling. Delish!

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