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Yummy Links: From Burgers to American Cheese

partysugar — Tue, 22 Sep 2009 07:50:42 -0700

If you love burgers, you'll enjoy this guide to hamburger and cheeseburger styles. - A Hamburger Today
Whose side are you on? 10 recent food feuds. - Chow
Would you give your daughter Duff Goldman's Girl Gourmet Cake Bakery set? - Eat Me Daily
Use late harvest tomatoes to make a stunning herbed tart. - Saveur
David Chang's famed eatery, Momofuku Ko, has raised its prices, again. - Eater
What does a food critic do after retiring? He eats roast chicken. - The Atlantic
Is lamb the new pork? - Grub Street
An ode to American cheese.- Gourmet

Come Party With Me: Farmers Market Feast - Menu

partysugar — Tue, 09 Jun 2009 09:00:27 -0700

This week, why not invite some friends over for dinner on the patio? Serve an easy vegetarian meal inspired by the fresh produce found at the local farmers market. The menu starts with goat cheese topped with an olive-thyme mixture.

A savory tart layered with tomatoes, roasted garlic, and fontina cheese is a simple but stunning centerpiece. Instead of serving a boring salad, pair the tart with an equally exciting side: warm Summer vegetable salad with brown butter dressing. Sound scrumptious? Get the recipes when you read more.

Goat Cheese With Olives, Lemon, and Thyme
From Gourmet

Ingredients

1/2 cup assorted olives
3 fresh thyme sprigs
3 tablespoons extra-virgin olive oil
1/2 teaspoon grated lemon zest
1 (4- to 5-ounce) fresh goat-cheese medallion or 2 (2-ounces) goat-cheese buttons
Flatbread, crackers, or crostini for serving

Directions

Heat olives, thyme, oil, zest, and 1/4 teaspoon pepper in a small skillet or saucepan over low heat until fragrant (do not simmer). Cool to room temperature.
Serve olive mixture over goat cheese.

Serves 4.

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Tomato Tart
From Martha Stewart

Ingredients

1 head garlic
3 tablespoons olive oil
All-purpose flour, for dusting
1/2 disk of pie dough, homemade or store bought
2 ounces Italian fontina cheese, grated (about 1/2 cup)
1 1/2 pounds firm but ripe tomatoes (4 medium), cored and sliced 1/4 inch thick
Coarse salt and freshly ground pepper

Directions

Preheat oven to 350 degrees. Place garlic on a piece of aluminum foil. Drizzle with 1 tablespoon oil. Wrap to enclose garlic in foil, and place on a small baking sheet.
Bake until soft and golden brown and the tip of a knife easily pierces the flesh, about 45 minutes. Remove from oven; set aside.
Raise oven temperature to 450 degrees. When garlic is cool enough to handle, using either your hands or the dull end of a large knife, squeeze the cloves out of their skins and into a small bowl; mash with a fork, and set aside. Discard the papery skins.
On a lightly floured surface, roll out dough to a 1/8-inch-thick circle, about 12 inches in diameter. With a dry pastry brush, brush off the excess flour; roll the dough around the rolling pin, and lift it over a 10-inch tart pan with a removable bottom. Line the pan with the dough, pressing it into the corners. Trim the dough so that it is flush with the edges; transfer to the refrigerator to chill, about 30 minutes.
Spread roasted garlic evenly on the chilled crust. Sprinkle with half of the cheese. Arrange the tomatoes on top of the cheese, in an overlapping circular pattern. Season with salt and pepper. Sprinkle with remaining cheese, and drizzle with remaining 2 tablespoons oil. Transfer to oven.
Reduce temperature to 400 degrees. and bake until crust is golden and tomatoes are soft but still retain their shape, 45 to 55 minutes. Transfer to wire rack to cool for 20 minutes, and serve warm.

Serves 8.

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Warm Summer Vegetable Salad With Brown Butter Dressing
From Food and Wine

Ingredients

2 small leeks or 16 baby leeks, white and tender green parts only, halved and washed
1/2 pound green beans
4 cups baby arugula (2 ounces)
2 1/2 tablespoons unsalted butter
1/4 cup Moscatel, white balsamic or late-harvest wine vinegar
1/4 cup thinly sliced red onion
16 small radishes, quartered
Salt and freshly ground pepper
1/4 cup small or torn mint leaves

Directions

Bring a medium saucepan of salted water to a boil. Add the leeks, cover and simmer over low heat until tender, about 10 minutes (3 minutes for baby leeks). Using a slotted spoon, transfer the leeks to paper towels to drain. Cut the leeks lengthwise into long, thin strands.
Add the beans to the saucepan. Cook until just tender, 4 minutes. Drain and pat dry.
Put the arugula in a large bowl. In a large skillet, heat the butter and cook over moderately high heat until richly browned, about 2 minutes. Add the leeks, green beans, vinegar, red onion and radishes and toss until warmed. Spoon the vegetables and butter dressing over the arugula, toss well and season with salt and pepper. Arrange the salad on 4 plates, garnish with the mint leaves and serve.

Serves 4.

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Reader Recipe: Tarte Aux Tomates

YumSugar — Tue, 12 Aug 2008 15:00:50 -0700

With so many tomato varieties in season, I've been trying to make as many tomato dishes as I can. Thanks to FinnLover, I have another recipe to add to my repertoire: her tomato pie. By using ready-made puff pastry, she's able to make this rustic, Provençal tart in no time. This recipe is incredibly flexible - for instance, if you don't eat red meat, you can omit the prosciutto and replace it with portabello mushrooms. If you don't have herbes de Provençe, (although you can find this spice medley in most stores), you can make it. It's simply a combination of rosemary, marjoram, basil, bay leaves, thyme, and lavender. To see more of FinnLover's amazing pictures and to get her recipe, read more.

Submitted by TeamSugar member FinnLover

Tarte aux Tomates (Tomato Pie)
My mom's take (and mine) on a classic French recipe

I took these pictures a while ago but had forgotten to post the recipe. I make this regularly and I normally have all these ingredients on hand already, so no need to plan in advance. It's the kind of recipe that I make when there's nothing in the fridge. It's delicious and fast and easy to make. Just serve this pie with a salad (I recommend a sweat dressing since it's quite salty). This pie serves 4 as a light lunch when accompanied by a salad.

Ingredients

- 1 sheet frozen puff pastry, thawed (or if it's a block, rolled out to form a square)
- 3 tomatoes (2 if they're big) thinly sliced
- 4 tbsp olive oil
- 1 clove of garlic, minced
- Kosher salt and black pepper to taste
- 1 tsp Herbes de Provence (or a mix of dried herbs - basil, thyme, oregano, parsley,...)
- 2 tbsp Dijon mustard
- 4 slices of Prosciutto, chopped
- 6 small Bocconcini (or 1 large), chopped
- a handful of toasted pine nuts
- a few olives to decorates

Directions
1) Place the sliced tomatoes in a bowl with the olive oil, garlic, herbs, salt and pepper. Let marinate for about 30 minutes to an hour.
2) Preheat your oven to 425 F (220 C).
3) Place the puff pastry sheet on a baking sheet. With a fork, poke some small hole in the puff pastry. Cover with the Dijon mustard.
4) Add some Prosciutto all over the puff pastry.

5) Remove tomatoes from the marinade. Leave as little oil as you can. Arrange them on the puff pastry, leaving at least a 1cm edge (1/2 inch). Don't overload the pie with tomatoes (leave some space), otherwise your pie will be all soggy.
6) Add the Bocconcini chunks on top and sprinkle some pine nuts all over. Add a few olives on top to decorate if you want.

7) Place in the oven and bake for about 20-25 minutes or until golden.
Cut in four squares and serve with salad. If you have some fresh basil (which I did not), you could chop it roughly and sprinkle it on top, and maybe drizzle a little olive oil too.

Last time I made this pie, I served it with a simple green salad with a maple-balsamic dressing. The sweetness of the dressing paired really well with the saltiness of the pie. I recommend trying it.
http://teamsugar.com/group/30207/recipes/1554318

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Say Cheese! Tomato and Goat Cheese Tarts

partysugar — Thu, 06 Aug 2009 11:55:37 -0700

Earlier today I teased your tastebuds with a goat cheese quiz, so it's only fair to share my current favorite goat cheese recipe: tomato and goat cheese tarts. Goat's milk has a high amount of fatty acids (much more than cow's milk) that provide the cheese with its characteristic tart flavor.

Goat cheese most commonly comes in a soft, spreadable, crumbly form, although there are hard aged varieties that have a consistency more like feta. Since goats are hardy animals that can survive in areas where cows cannot - parts of the Middle East, Africa, and the Mediterranean - goat cheese is the world's most widely consumed cheese.

I love the salty and creamy flavor of goat cheese and almost always have it in my refrigerator. To see how I paired the tangy cheese with ripe tomatoes to make this easy tart, read more.

I'm a huge fan of Barefoot Contessa's recipes, and this is another winner! The tart dough is simply puff pastry, but she adds layers of flavor with caramelized onions, Parmesan cheese, and chopped basil. I've served this tart many times, both as a main course and a side dish, in individual portions and as a slab. Sliced into smaller pieces it could even work as an appetizer.

Tomato and Goat Cheese Tarts
From Ina Garten

Ingredients

1 package (17.3 ounces/2 sheets) puff pastry, defrosted
Good olive oil
4 cups thinly sliced yellow onions (2 large onions)
3 large garlic cloves, cut into thin slivers
Kosher salt and freshly ground black pepper
3 tablespoons dry white wine
2 teaspoons minced fresh thyme leaves
4 tablespoons freshly grated Parmesan, plus 2 ounces shaved with a vegetable peeler
4 ounces garlic-and-herb goat cheese (recommended: Montrachet)
1 large tomato, cut into 4 (1/4-inch-thick) slices
3 tablespoons julienned basil leaves

Directions

Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to an 11 by 11-inch square. Using a 6-inch wide saucer or other round object as a guide, cut 2 circles from the sheet of puff pastry, discarding the scraps. Repeat with the second pastry sheet to make 4 circles in all. Place the pastry circles on 2 sheet pans lined with parchment paper and refrigerate until ready to use.
Preheat the oven to 425 degrees F.
Heat 3 tablespoons of olive oil in a large skillet over medium to low heat and add the onions and garlic. Saute for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet.
Add 1/2 teaspoon salt, 1/4 teaspoon pepper, the wine, and thyme and continue to cook for another 10 minutes, until the onions are lightly browned. Remove from the heat.
Using a sharp paring knife, score a 1/4-inch-wide border around each pastry circle. Prick the pastry inside the score lines with the tines of a fork and sprinkle a tablespoon of grated Parmesan on each round, staying inside the scored border.
Place 1/4 of the onion mixture on each circle, again staying within the scored edge.
Crumble 1 ounce of goat cheese on top of the onions.
Place a slice of tomato in the center of each tart. Brush the tomato lightly with olive oil and sprinkle with basil, salt, and pepper. Finally, scatter 4 or 5 shards of Parmesan on each tart.
Bake for 20 to 25 minutes, until the pastry is golden brown. The bottom sheet pan may need an extra few minutes in the oven. Serve hot or warm.

Makes 4 individual tarts.

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Tomato and Goat Cheese Tarts

partysugar — Thu, 06 Aug 2009 11:39:19 -0700

View Slideshow ›

Fast & Easy Dinner: Pissaladière

partysugar — Tue, 15 Sep 2009 08:00:31 -0700

Tonight, think like the people of Southern France and serve your family a crisp, flavorful, and classic pissaladière. With its flaky crust and savory toppings, pissaladière is similar to a pizza without cheese or sauce. Instead the puff pastry is covered with sweet caramelized onions, fragrant fresh herbs, and nutty, salty anchovies. Ripe tomatoes and briny olives, traditional ingredients native to Nice, finish off the tart. Serve this dish with a mixed green salad and a glass of chilled Chardonnay. For the recipe, read more.

Pissaladèire
From Everyday With Rachael Ray

Ingredients

3 tablespoons unsalted butter
2 onions, thinly sliced
2 sprigs thyme, plus 1 tablespoon leaves
1 sprig rosemary
Salt and pepper
One 2-ounce can anchovy fillets packed in oil, drained and coarsely chopped
1 sheet frozen puff pastry, thawed
1 large egg yolk, lightly beaten with 1 teaspoon water
16 pitted small niçoise olives, halved lengthwise
16 grape tomatoes, halved lengthwise

Directions

In a medium skillet, melt the butter over medium heat. Add the onions and the thyme and rosemary sprigs; season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, partially covered and stirring occasionally, until the onions are softened and browned, about 25 minutes. Discard the herb sprigs and fold in the anchovies and thyme leaves.
Meanwhile, place the puff pastry on a 1-foot-long sheet of parchment paper and roll out to form a 10 1/2-inch square. Transfer to a baking sheet. Using a fork, prick the pastry all over, leaving a 1-inch border. Refrigerate until ready to assemble.
Preheat the oven to 400°. Brush the pastry border with the egg wash. Spread the onions evenly over the center of the pastry and sprinkle with the olives and tomatoes. Bake until the edges are golden and the bottom is browned, about 20 minutes. Slice into quarters; serve warm or at room temperature.

Serves 4.

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Yummy Links: From Hung Huynh to Tomato-Cheese Tarts

YumSugar — Fri, 28 Sep 2007 08:01:33 -0700

This interview with Top Chef finalist Hung Huynh really brings out his personality. - They Cook. We Dish.

You'd be surprised by how easily this delicious-looking baked tofu comes together. - FitSugar
Inspired by his "Top Chef" appearance, chef Eric Ripert offers his recipe for Grilled Trout with Sauce Vierge and Potato and Leek. - Secret Sauce
No matter how you put it, peanut butter and chocolate chips always work, even in muffins. - Baking Bites

These beautiful Gien fashion plates will look great on your walls, but will be really striking on your dinner table too. - CasaSugar
Crack these disposable chopsticks apart and edible gold leaf spills out. - Slashfood
Want to know what you can do with leftover cheese, black bananas or brown vegetables? - Apartment Therapy: The Kitchen
A bit of puff pastry and some fresh tomatoes brings you tomato-cheese tartlets. - Serious Eats

In Season: Heirloom Tomatoes

YumSugar — Thu, 09 Jul 2009 15:17:30 -0700

Few things excite a summertime farmers market crowd more than a spread of vividly-hued heirloom tomatoes. Unlike mass-produced tomatoes, heirloom tomatoes are breed with unique characteristics that have been passed down for generations. There are countless varieties that differ in color, shape, and size, as well as maturation times.

They range from the hefty, irregularly shaped, explosively juicy cherokee purple to the tiny, tart, and firm green zebra. Because heirloom tomato cultivars come in early-, mid-, and late-season varieties, pay attention to what's available at your local market that day. Generally speaking, select tomatoes that are firm, heavy for their size, and free of any open cracks or wounds. For ideas on how to cook with them, read more.

Enjoy them the way I do most often, which is simply sliced and drizzled with good olive oil, freshly ground pepper, and flaky sea salt. Or highlight their flavor in a variety of dishes:

Slice super thin and serve carpaccio style with an Asian-inspired drizzle.
Use a grater to crush ripe heirlooms into a classic gazpacho.
Cut a thick midsection out of an heirloom to include in a picnic-perfect caprese-inspired tomato and mozzarella sandwich.
Take advantage of small, intensely-flavored varieties to create an unconventional tomato water martini.
Make a flaky, savory heirloom tomato tart reminiscent of the French countryside.
Toss them in a Calabrian bread salad along with basil and olive oil-packed tuna.

What's your favorite way to use an heirloom tomato?

Let's Dish: What Did You Serve at Your Last Dinner Party?

partysugar — Tue, 11 Aug 2009 10:15:00 -0700

Dinner parties are my favorite kind of party. Creating a meal for loved ones is highly satisfying, and when I'm prepping for a dinner, I'm always in the best mood. Whether it's a meal I've been planning for months or a last-minute affair, I always write down the menu.

The last dinner party I hosted was two weeks ago for 10 friends. To start I served grilled pancetta-wrapped peaches and chili con queso with tortilla chips. The appetizers were washed down with a watermelon mint lemonade cocktail. For the main course we enjoyed steak, grilled vegetables, mixed green salad with avocados and nectarines, and a tomato tart.

The memory is still fresh in my mind, but I'm already planning my next dinner and I need inspiration. So do tell: what was on the menu at your last dinner party?

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.