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Come Party With Me: Father's Day - Drinks

partysugar — Thu, 18 Jun 2009 14:30:28 -0700

For your Father's Day celebration, skip the froufrou-fruity cocktails and serve a potent classic instead. Since the only libation my dad drinks is a Tanqueray and tonic, this is what we'll be mixing.

To make it more special than his everyday drink, I'm adding fresh herbs. They'll give the drink an extra layer of flavor. We'll also stock up on beer, wine, and soda. Look at the jazzed-up gin and tonic recipe when you read more.

Summer Gin and Tonic
From Food & Wine

Ingredients

Ice
2 1/2 ounces gin
2 finely chopped tarragon sprigs
4 ounces chilled tonic water

Directions
Fill a cocktail shaker with ice. Add the gin and tarragon sprigs and shake well. Strain into an ice-filled highball glass and top with the tonic water.

Makes 1 drink.

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Fast & Easy Dinner: Two-Bean Salad with Tarragon Dressing

partysugar — Thu, 17 Apr 2008 08:03:31 -0700

My brother has recently decided to change his diet. Instead of eating tons of fast food, he wants to consume more vegetables. I suggested he eat one hearty and filling salad a day. This two bean salad is perfect for him because it's chock full of flavorful vegetables. The beans provide much needed protein and a simple but well seasoned dressing is made with balsamic vinegar and dijon mustard.

To check out the recipe, read more.

Two-Bean Salad with Tarragon Dressing
From Vegetarian Times magazine

Ingredients

Two-Bean Salad
1/2 lb. green beans, trimmed and cut into 1-inch pieces (about 2 cups)
1 15-oz. can of chickpeas, rinsed and drained
1 cup cherry tomatoes, halved
1 6-oz. can artichoke hearts, drained and roughly chopped
1/2 cup pitted kalamata olives, halved
1/4 cup sliced red onion
1/4 cup finely chopped Italian parsley
Tarragon Dressing
1/4 cup balsamic vinegar
2 tsp. Dijon mustard
1 tsp. maple syrup
1 clove garlic
1/4 tsp. salt
1/8 tsp. black pepper
1/4 cups olive oil
1 Tbs. fresh tarragon

Directions

To make Two-Bean Salad: fill large pot with 1 inch water and set steamer basket in pot. Cover, and bring water to a boil.
Place green beans in steamer basket. Cover, reduce heat to medium-low and steam 2 to 3 minutes, or until green beans are crisp-tender. Let cool slightly.
Meanwhile make the Tarragon Dressing: blend vinegar, mustard, maple syrup, garlic, salt and pepper in blender or food processor until smooth.
With machine running, gradually add oil and tarragon through feed tube, and blend until smooth.
Toss green beans with all remaining salad ingredients in large serving bowl. Pour dressing over salad, and toss to coat. Serve at room temperature.

Serves 8.

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Fast & Easy Dinner: Eggplant and Goat-Cheese Sandwiches

partysugar — Thu, 10 Jan 2008 06:01:18 -0800

Cutting back on your bread intake is a great way to reduce daily carb levels. Instead of using bread to make a sandwich, get creative by substituting vegetables. In tonight's dinner, thick slices of eggplant act as bread by sandwiching gooey goat cheese. Served on a bed of chunky, tomato-tarragon sauce, this dish is like a deconstructed version of eggplant Parmesan. For the simple and deliciously rewarding recipe, read more.

Eggplant and Goat-Cheese Sandwiches
From Food and Wine magazine

1 tablespoon olive oil
1 small onion, chopped
3 cups canned crushed tomatoes in thick puree (one 28-ounce can)
1 1/2 teaspoons dried tarragon
1 1/4 teaspoons salt
1 teaspoon sugar
1/2 teaspoon fresh-ground black pepper
1 cup dry bread crumbs
1/2 cup grated Parmesan
2 eggplants, peeled and cut to make sixteen 1/2-inch-thick slices in all
4 eggs, beaten to mix
Cooking oil, for frying
1/2 pound mild goat cheese, such as Montrachet, cut into 8 rounds

In a medium saucepan, heat the olive oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
Add the tomatoes, tarragon, 3/4 teaspoon of the salt, and the sugar and simmer, stirring occasionally, for 25 minutes. Stir in 1/4 teaspoon of the pepper.
Meanwhile, heat the oven to 350°. In a medium bowl, combine the bread crumbs, Parmesan, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
Dip each slice of eggplant in the eggs and then in the bread-crumb mixture, coating well. In a large frying pan, heat about half an inch of cooking oil over moderate heat until very hot. Fry the eggplant in the hot oil, in batches, turning once, until golden and cooked through, 1 to 2 minutes per side. Drain on paper towels.
Arrange half of the eggplant slices in a single layer on a baking sheet. Put a slice of goat cheese on top of each and then top with the remaining eggplant slices. Bake until the cheese melts, about 10 minutes. Put the sauce on plates and top with the eggplant.

Serves 4.

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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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Yummy Links: From Vegetarianism to Breakfast

partysugar — Fri, 30 Oct 2009 09:15:51 -0700

This week's episode of Top Chef brought to light four myths about vegetarian cooking. - Jezebel
New York City's food bloggers are playing musical chairs. - Grub Street NY
Are these 10 items really the world's scariest foods? - Concierge
Still looking for a cocktail to serve on Halloween? Make full moon punch. - Chow
A roundup of November's Thanksgiving-themed magazines. - Eat Me Daily
Top Chef Masters season two has started filming, so Angelenos be on the lookout for competing chefs. - Eater
Cod with tarragon-anchovy breadcrumbs is a delicious dinner. - Serious Eats
Learn what people around the world are eating for breakfast. - Woman's Day

Monday's Leftovers: Marinated Squid Salad

YumSugar — Mon, 10 Aug 2009 07:50:46 -0700

When it's sunny and warm outside, I often find myself wanting some good, old-fashioned shore food, like buttery lobster rolls and rich, meaty crab cakes. Since they're not the healthiest of weeknight options, I'm going to curb my seafood cravings with a tangy salad made by tossing together leftover calamari, dried tomatoes, and crisp vegetables. Add in a citrus-tinged tarragon vinaigrette, and transport yourself to the beach. Turn to a satisfying and healthy seafood alternative when you read more

Must-Read: BBQ Bash

partysugar — Wed, 15 Jul 2009 08:00:59 -0700

Last year I received a copy of BBQ Bash: The Be-All, End-All Party Guide, from Barefoot to Black Tie ($16.95) by Karen Adler and Judith Fertig. I quickly flipped through the pages, but since it was October, I stored it on the book shelf.

Then two weeks ago I was sitting on my couch, looked up, and swore BBQ Bash jumped out at me. I scooped it up and started reading. To find out why I couldn't put this book down - even on the bus - read more.

Pros:

It's written by two females, the BBQ Queens, so instead of taking a stereotypical manly point of view, the tone offers a refreshing anyone-can-do-it attitude.
Filled with hundreds of mouthwatering recipes, helpful tips, party plans, interesting lists (example: 15 different flavored butters), general information on grilling, smoking, and barbecuing.
To the authors, barbecue is a 24/seven, 365-day-a-year thing - meaning there is something for everyone.
The party plans are festive and fun. They include such themes as A Black-Tie Barbecue, Home For the Holidays Barbecue, and A Cozy Dinner a Deux.
There're plenty of cocktail recipes, too.

Cons:

Lack of photos. There's a small color photo spread in the center of the book that features 14 images. Other than that, the book is photo-free.
Some of the recipes call for specialty ingredients like artisanal prosciutto, peppadews, and tarragon vinegar.
Other recipes are uncreative and rely on store-made products. A salmon recipe is little more than salmon fillets marinated in Italian dressing and Seafood Magic rub.
There's no index or list of the drink recipes making them hard to find.

Recipes: Each recipe is followed up with helpful pointers: to "deck it out" (make the dish seem more formal), to "take it easy" (simplify the recipe), to "change it up" (meat, herb, and cheese substitutions), and to "raise a glass" (alcoholic beverage pairing suggestions). Here are some that caught my eye:

Rioja-style grilled pork tenderloin tapas
Limoncello spritzers
Big Easy grilled beef tenderloin, Zinfandel-glazed baby back ribs with a kiss of smoke
Blue cheese coleslaw
Grilled Winter-greens with warm cranberry port-vinaigrette
Grilled chocolate crostini
Dulce de leche sauce

Imagery: As mentioned above, there are only 14 color photos. The rest of the book is filled with curvy illustrations.

Overall: If you do a lot of outdoor entertaining and don't mind a cookbook without images, this book is perfect for you!

View 7 Photos ›

Fast & Easy Dinner: Creamy Asparagus Pasta

partysugar — Thu, 28 May 2009 09:22:28 -0700

Asparagus is the star ingredient in this delightful pasta dinner. Don't be afraid of the whole milk in the recipe, it's necessary to make the sauce thick and creamy.

Lemon zest, tarragon, and grainy mustard ensure that it's not overly rich but fresh and flavorful. Whole-wheat pasta adds another healthy and well-balanced dimension. For the vegetarian recipe, read more.

Creamy Asparagus Pasta
From Eating Well

Ingredients

8 ounces whole-wheat penne pasta
1 bunch asparagus, trimmed and cut into 3/4-inch pieces
1 1/2 cups whole milk
4 teaspoons whole-grain mustard
4 teaspoons flour
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 teaspoons extra-virgin olive oil
3 tablespoons minced garlic
2 teaspoons minced fresh tarragon or 1/2 teaspoon dried
1 teaspoon freshly grated lemon zest
2 teaspoons lemon juice
1/2 cup grated Parmesan cheese, divided

Directions

Bring a large pot of water to a boil. Add pasta and cook for 3 minutes less than the package directions. Add asparagus and continue cooking until the pasta and asparagus are just tender, 3 minutes more. Drain and return to the pot.
Meanwhile, whisk milk, mustard, flour, salt and pepper in a medium bowl.
Heat oil in a medium saucepan over medium-high heat. Add garlic and cook, stirring, until fragrant and lightly browned, 30 seconds to 1 minute. Whisk in the milk mixture. Bring to a simmer, stirring constantly, and cook until thickened, 1 to 2 minutes.
Stir in tarragon, lemon zest and juice.
Stir the sauce into the pasta-asparagus mixture. Cook over medium-high heat, stirring, until the sauce is thick, creamy and coats the pasta, 1 to 2 minutes. Stir in 1/4 cup Parmesan. Divide the pasta among 4 bowls and top with the remaining 1/4 cup Parmesan.

Serves 4.

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Come Party With Me: Easter - Menu

partysugar — Tue, 07 Apr 2009 09:00:40 -0700

While many people celebrate Easter over brunch, my family gathers together for a late lunch/early dinner. Since both Spring and Easter are about rebirth, serve a menu that highlights seasonal ingredients. Start with smashed peas and mint on crisp bruschetta. For the entree, offer guests a juicy leg of lamb roasted with garlic and rosemary and topped with a red wine reduction.

Traditional steamed artichokes get a modern makeover when paired with a quick tarragon mayonnaise. Luxuriously creamy scalloped potatoes with Parmesan cheese and thyme round out the rich holiday menu. To savor these dishes, get the recipes when you read more.

Smashed Peas With Mint Bruschetta
From Real Simple

Ingredients

1/2 baguette
1 10-ounce package frozen peas, thawed
1 tablespoon chopped fresh mint
2 tablespoons extra-virgin olive oil
3/4 teaspoon kosher salt
1/4 teaspoon black pepper

Directions

Thinly slice half a baguette. Place the rounds on a baking sheet and broil them until they're golden brown (about 1 1/2 minutes per side).
Process the peas in a food processor until roughly chopped. Stir in the mint, oil, salt, and pepper.
Spread the mixture on the rounds. Garnish the bruschetta with fresh mint leaves, if desired.

Serves 4-6.

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Leg of Lamb With Garlic and Rosemary
From Gourmet

Ingredients

1 (7-pound) semi-boneless leg of lamb, aitchbone removed, fat trimmed to 1/4 inch thick, and lamb tied
4 garlic cloves
1 tablespoon fine sea salt
2 tablespoons chopped fresh rosemary
1/2 teaspoon black pepper
1/4 cup dry red wine or beef broth

Directions

Pat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife.
Pound garlic to a paste with sea salt using a mortar and pestle (or mince and mash with a heavy knife) and stir together with rosemary and pepper. Put lamb in a lightly oiled roasting pan, then rub paste all over lamb. Let stand at room temperature 30 minutes.
Preheat oven to 350°F.
Roast lamb in middle of oven until an instant-read thermometer inserted 2 inches into thickest part of meat (do not touch bone) registers 130°F, 1 1/2 to 1 3/4 hours. Transfer to a cutting board and let stand 15 to 25 minutes (internal temperature will rise to about 140°F for medium-rare).
Add wine to pan and deglaze by boiling over moderately high heat, stirring and scraping up brown bits, 1 minute. Season pan juices with salt and pepper and serve with lamb.

Serves 8.

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Steamed Artichokes With Tarragon Mayonnaise
From Martha Stewart

Ingredients

2 lemons
6 to 8 artichokes
1/4 cup water
2 cups mayonnaise
1 1/2 teaspoons chopped fresh tarragon
3 dashes hot sauce, such as Tabasco
Coarse salt and freshly ground pepper, to taste

Directions

Squeeze juice of 1 lemon into a large bowl of cold water.
Trim stem of 1 artichoke flush with bottom. Snap off outer leaves. Using kitchen shears, cut off tips of remaining leaves. Place in lemon water. Repeat.
Drain artichokes, and place in a pot in a single snug layer (in batches if necessary). Add 1/4 cup water. Bring to a simmer, cover, and steam until tender, about 35 minutes. Remove from pot. Let cool. Cover, and refrigerate for up to 2 hours.
Meanwhile, zest and juice remaining lemon. Whisk zest, 2 tablespoons juice, the mayonnaise, tarragon, hot sauce, salt, and pepper. Serve alongside artichokes.

Serves 6 to 8.

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Scalloped Potatoes
From Tyler Florence

Ingredients

1 1/2 cups heavy cream
1 sprig fresh thyme
2 garlic cloves, chopped
1/2 teaspoon ground nutmeg
Butter
2 pounds russet potatoes, peeled and cut into 1/8-inch thick slices
Salt and freshly ground black pepper
1/2 cup grated Parmesan, plus more for broiling

Directions

Preheat the oven to 375 degrees F.
In a saucepan, heat up the cream with a sprig of thyme, chopped garlic and nutmeg.
While cream is heating up, butter a casserole dish. Place a layer of potato in an overlapping pattern and season with salt and pepper. Remove cream from heat, then pour a little over the potatoes. Top with some grated Parmesan. Make 2 more layers.
Bake, uncovered, for 45 minutes. Sprinkle some more Parmesan and broil until cheese browns, about 5 minutes.

Serves 4-6.

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Fast and Easy Dinner: Steak With Root Vegetables

partysugar — Fri, 23 Jan 2009 10:30:43 -0800

Expand your horizons with this recipe that pairs a classic steak with root vegetables. Carrots, parsnips, and beets are cut like french fries, but cook up quicker than the average potato.

Chopped tarragon adds freshness. For an alternate presentation, slice the vegetables into thin coins before sautéing. Serve with a glass of wine, sit back and enjoy the weekend! Look at the recipe: read more.

Steak With Root Vegetables
From Real Simple

Ingredients

4 8-ounce New York, strip, or sirloin steaks, about 1-inch thick
2 teaspoons kosher salt
1/2 teaspoon black pepper
3 tablespoons olive oil
2 carrots, cut into thin strips
2 parsnips, cut into thin strips
2 beets, cut into thin strips
1 tablespoon finely chopped fresh tarragon

Directions

Season the steaks with 1 1/2 teaspoons of the salt and 1/4 teaspoon of the pepper.
Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the steaks and cook to the desired doneness, about 4 minutes per side for medium-rare. Transfer to a plate and cover loosely with foil.
While the steaks rest, wipe out skillet. Heat the remaining oil over medium-low heat. Add the vegetables. Cook until tender, about 7 minutes. Season with the remaining salt and pepper and the tarragon. Serve alongside the steaks.

Serves 4.

NUTRITION PER SERVING: CALORIES 497.22(42% from fat); FAT 23.48g (sat 6.46g); CHOLESTEROL 97.97mg; CALCIUM 82.94mg; CARBOHYDRATE 19.28g; SODIUM 708.51mg; PROTEIN 50.61mg; FIBER 4.3g; IRON 3.99mg

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