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Come Party With Me: Anniversary - Menu

partysugar — Tue, 11 Aug 2009 09:00:17 -0700

On Saturday, Aug. 22, my parents will celebrate their 33rd year of marriage. I hate to say it, but I've never thrown them an anniversary party - until now! I've invited over a bunch of my parents' friends for a pool party and barbecue. The event will be festive, but casual, so I'm selecting a menu that reflects this vibe.

Things will kick off with mini peach and pesto pizzas. For the main course, I'll serve what they had at their wedding: chicken, grilled and stuffed with fresh tomatoes and basil. A huge helping of antipasto pasta salad is the ideal side because it serves a crowd and can be made in advance. For these scrumptious recipes, read more.

Mini Peach and Pesto Pizzas
From Every Day With Rachael Ray

Ingredients

1 clove garlic
1 cup loosely packed fresh basil
1/2 cup pecans
1/2 cup extra-virgin olive oil, plus more for drizzling
1/4 cup grated parmesan cheese
2 teaspoons red wine vinegar
Salt and pepper
One 13.8-oz tube refrigerated pizza dough
2 tomatoes, sliced into 1/2-inch wedges
2 small peaches, sliced into 1/2-inch wedges

Directions

In a food processor, chop the garlic. Add 1/2 cup basil, the pecans, 1/2 cup olive oil, the parmesan, vinegar, salt and pepper and puree into pesto.
Preheat the oven to 400°. Roll out the pizza dough on a floured surface into a 14-inch square.
Cut into 8 squares and prick each one several times with a fork. Place on a lightly floured baking sheet and brush with olive oil. Bake until golden, 12 minutes. Let cool.
Spread 1 teaspoon of the pesto on each square and top with overlapping tomato and peach slices. Slice the remaining 1/2 cup basil into thin strips and sprinkle on the pizza. Season with salt.

Serves 8.

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Grilled Chicken Stuffed With Basil and Tomato
From Whole Living

Ingredients

4 boneless, skinless chicken breast halves (about 6 ounces each)
1/2 teaspoon coarse salt
Freshly ground pepper
2 garlic cloves minced
1 tablespoon extra-virgin olive oil
12 fresh basil leaves, plus more for garnish
2 beefsteak tomatoes, cut into 1/4-inch-thick slices

Directions

Butterfly chicken breasts: Put halves on a cutting board, smooth sides down, with the pointed ends facing you. Starting on one long side, cut breasts almost in half horizontally (stop about 1/2 inch before reaching the opposite side). Open cut breasts like a book.
Sprinkle each piece all over with 1/8 teaspoon salt; season with pepper. Transfer to a plate, and coat both sides with garlic and oil. Let stand 30 minutes.
Heat a grill or grill pan until medium-hot. Place 3 basil leaves on the bottom half of each opened chicken breast; top each with 2 slices tomato. Fold over other half of chicken breast, and secure with two toothpicks or short skewers.
Grill chicken breasts, turning once, until golden brown on both sides and no longer pink in the center, about 15 minutes.
Place on a clean serving platter; garnish with basil. If desired, remove toothpicks or skewers before serving.

Serves 4.

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Antipasto Pasta
From Bon Appétit

Ingredients

12 ounces linguine
3 tablespoons olive oil
4 large (5-inch-diameter) portobello mushrooms, stemmed, dark gills removed, caps sliced 1/4 inch thick
6 ounces 1/8-inch-thick slices Genoa salami, cut into thin strips
1 cup sliced vegetables and 6 tablespoons marinade from 16-ounce jar antipasto salad with olives
2 cups grated Asiago cheese, divided
2 cups chopped fresh basil, divided

Directions

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup pasta cooking liquid.
Heat oil in same pot over medium-high heat. Add mushrooms; sauté until tender and brown, about 6 minutes.
Add salami; toss 30 seconds.
Add pasta, 1/2 cup cooking liquid, sliced vegetables, reserved marinade, and 1 1/2 cups cheese; toss until liquid thickens and coats pasta, about 3 minutes. Mix in 1 1/2 cups basil.
Season with pepper. Transfer to bowl. Sprinkle with 1/2 cup basil; serve with 1/2 cup cheese.

Serves 4.

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Come Party With Me: Outdoor Concert - Menu

partysugar — Tue, 21 Jul 2009 09:00:03 -0700

During the Summer, most cities host some sort of outdoor concert series. New York has Summer Stage in Central Park, in San Francisco's there's Stern Grove, and Chicago's home to Ravinia. While these events are about enjoying music in the open air, the food cannot be overlooked: a scrumptious picnic makes an outdoor concert! So this week pack a basket and head to your local amphitheater.

Steak sandwiches are a portable favorite, and Ina Garten's recipe with sautéed onions, arugula, and mustard mayonnaise will impress your friends. Make use of Summer's ripe tomatoes with a fresh tomato salad. When placed on a bed of watercress and drizzled with a blue cheese dressing, potato salad goes glam. Be sure to keep the salad's three components separate until serving. No picnic is complete without fruit, and watermelon cubes are a refreshing treat. To look at these recipes, read more.

Steak Sandwich
From Ina Garten

Ingredients

1 (12-ounce) 1-inch thick New York strip boneless beef top loin steak
Kosher salt
Freshly ground black pepper
Olive oil
2 yellow onions, sliced in rings
1/2 teaspoon fresh thyme leaves
1 recipe Mustard Mayo, recipe follows
2 mini focaccia buns, sliced in 1/2
1/2 cup baby arugula

Directions

Season the steak liberally with salt and pepper on both sides.
Heat 1 tablespoon of olive oil in a medium saute pan over high heat until it's almost smoking, then sear the steak on each side for 1 minute. Reduce the heat to low and cook the steak for about 7 to 10 minutes, turning once, until very rare in the middle. Remove to a plate, cover tightly with aluminum foil, and allow to sit for 10 minutes. Slice the steak into strips.
Using the same saute pan, heat 1 1/2 tablespoons of olive oil over medium heat. Add the onion and thyme and saute for 10 minutes, until the onions are brown and caramelized, stirring occasionally.
To assemble the sandwiches, spread a tablespoon of Mustard Mayo on the bottom half of each bun. Place a layer of the steak strips on top of the mayo, sprinkle with salt and pepper, and top with the caramelized onion rings. Place the baby arugula on top of the onion rings, and cover the sandwiches with the top half of the buns.

Makes 2 sandwiches.

Mustard Mayo:

3/4 cup good mayonnaise
1 tablespoon Dijon mustard
1 tablespoon whole-grain mustard
2 tablespoons sour cream
1/8 teaspoon kosher salt

Whisk the ingredients together in a small bowl. Serve at room temperature.

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Tomato Salad
From Everyday With Rachael Ray

Ingredients

8 plum tomatoes-seeded, quartered and thinly sliced
1 medium red onion, quartered and thinly sliced
1 cup fresh basil leaves, cut into thin strips
1/2 cup flat-leaf parsley, chopped
1/3 cup extra-virgin olive oil, eyeball it
Coarse salt and freshly ground pepper

Directions
In a medium bowl, toss together the tomatoes, onion, basil and parsley and dress with the olive oil. Season to taste with salt and pepper.

Serves 8.

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Grilled Potato Salad With Watercress, Green Onions, and Blue Cheese Vinaigrette
From Bon Appétit

Ingredients

1/4 cup Sherry wine vinegar
1 large shallot, chopped
2 teaspoons Dijon mustard
1/2 cup olive oil
1/2 cup crumbled blue cheese
12 medium red-skinned potatoes, unpeeled (about 2 3/4 pounds)
Additional olive oil
2 bunches watercress, stems trimmed
3 green onions, chopped

Directions

Combine vinegar, shallot, and mustard in medium bowl. Gradually whisk in oil. Mix in cheese. Season vinaigrette to taste with salt and pepper.
Cook potatoes in large pot of boiling salted water until almost tender, about 16 minutes. Drain; cool completely. Cut potatoes into 1/4- to 1/2-inch-thick rounds. Brush rounds on both sides with oil; sprinkle with salt and pepper.
Prepare barbecue (medium-high heat). Arrange watercress on platter. Grill potatoes until golden and cooked through, about 3 minutes per side.
Mound warm potatoes atop watercress; sprinkle with green onions. Spoon vinaigrette over potatoes.

Serves 4-6.

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Watermelon Squares in Campari
From Whole Living

Ingredients

One 5- to 6-pound watermelon, halved lengthwise
1/2 cup Campari (optional)

Directions

Using a very sharp knife, slice the rind from the bottom of each watermelon half. The halves will now lay flat on a cutting board.
Working from top to bottom, trim the rind from the watermelon flesh in 4 cuts, creating 2 large squares. Cut each square in half to make 4 smaller squares. Cut the squares vertically into thirds. Rotate counterclockwise and repeat the cut. Rotate once more counterclockwise and cut into thirds again.
Place on dessert plates and serve each with 2 tablespoons of Campari, if desired.

Serves 4.

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Fast & Easy Dinner: Rosemary Tuna With White Beans

partysugar — Tue, 16 Jun 2009 06:50:19 -0700

Tonight, plate up a fiber-rich meal of fish, beans, and greens. In this recipe, ahi tuna is rubbed with a quick homemade rosemary oil before being seared to perfection. Garlicky kale with white beans and cherry tomatoes makes a simple but satisfying side.

Though this dish is healthy, it doesn't lack fresh flavor. If you dislike tuna, substitute chicken breast cutlets or peeled and deveined shrimp. To look at the recipe, please read more.

Rosemary Tuna With White Beans
From Whole Living

Ingredients

2 tablespoons extra-virgin olive oil
2 garlic cloves, 1 thinly sliced and 1 minced
1/2 teaspoon finely chopped fresh rosemary
1 pound ahi tuna steak (1 1/2 inches thick)
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
2 teaspoons fresh thyme leaves, chopped
1/4 teaspoon red-pepper flakes
3 to 4 kale leaves, thinly sliced (1 cup)
3/4 cup homemade or low-sodium store-bought chicken stock
2 cups canned cannellini beans, rinsed
1/2 cup cherry tomatoes, quartered
1 1/2 teaspoons red-wine vinegar

Directions

Heat 1 tablespoon oil and sliced garlic in a skillet over medium heat. When garlic begins to sizzle, remove and discard. Add rosemary to oil, and immediately pour into a heatproof bowl. Let cool slightly.
Season tuna with 1/4 teaspoon salt and 1/8 teaspoon pepper. Rub half the rosemary oil over tuna. Let stand 15 minutes.
Heat 2 teaspoons oil in a skillet over medium-high heat until hot. Add tuna, and sear until dark golden brown, about 1 minute per side. Transfer to a plate, and cover loosely with parchment. Let rest.
Heat remaining teaspoon oil in a saucepan over medium heat. Add thyme, red-pepper flakes, and minced garlic, and cook, stirring, 1 minute.
Add kale, and cook 2 minutes. Add stock, and simmer 5 minutes.
Add beans and tomatoes, and simmer 2 minutes. Stir in vinegar and remaining salt and pepper.
Thinly slice tuna. Drizzle rosemary oil over tuna and beans on serving plates.

Serves 4.

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Fast & Easy Dinner: Roasted Asparagus and Eggs

partysugar — Thu, 14 May 2009 07:50:45 -0700

A couple of weeks ago, my sister came over with her CSA box. Among the romaine and rhubarb was a bunch of perfectly tender asparagus. When she asked how we should cook the thin spears, I replied, "like Martha Stewart prepares hers: roasted and topped with a poached egg." Since that day, we've both enjoyed this simple yet sophisticated vegetarian meal many times. It's quite versatile - if you have other veggies like mushrooms or green beans on hand, roast them with the asparagus. For a heartier variation, plate the asparagus on top of toasted country bread. To appease meat eaters, sprinkle with salty pancetta. Whichever way you serve it, you'll need the basic recipe, so read more.

Roasted Asparagus and Eggs
From Whole Living

Ingredients

1 medium thick asparagus bunch, tough ends removed
2 tablespoons olive oil
Coarse salt
1/2 cup balsamic vinegar
1 teaspoon light-brown sugar
1 tablespoon cider vinegar
4 large eggs
2 ounces shaved parmesan

Directions

Preheat oven to 400 degrees. On a baking sheet with a rim, toss asparagus with oil. Season with salt. Bake until asparagus is lightly browned and tender, 15 to 18 minutes (timing will vary depending upon thickness of asparagus).
In a small saucepan, cook balsamic vinegar and sugar over medium-high heat until syrupy and reduced to 3 tablespoons, about 6 minutes.
Meanwhile, bring a large skillet with 2 inches of water to a simmer over medium heat. Add cider vinegar and season with salt. Break one egg at a time into a cup, then tip cup into pan. Simmer until whites are set and yolks are soft but slightly set, about 3 minutes.
With a slotted spatula, scoop out eggs one at a time and drain on paper towels. With a paring knife, trim edges.
Divide asparagus among four plates and drizzle with reduced balsamic. Top with shaved Parmesan and an egg.

Serves 4.

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Fast & Easy Dinner: Tofu Sandwich With Peanut-Ginger Sauce

partysugar — Thu, 07 May 2009 07:50:55 -0700

Tonight, be inspired by Tom Colicchio's philosophy to "craft a sandwich into a meal and a meal into a sandwich" and make this complex vegetarian dish. It combines char-broiled vegetables with crisp, golden brown tofu.

A peanut butter sesame oil sauce ensures that the sandwich is moist and delicious. Even if you don't put it together for dinner, it's an awesome portable lunch, so get the recipe and read more.

Tofu Sandwich With Peanut-Ginger Sauce
From Whole Living

Ingredients

1 medium onion, cut into 1/2-inch-thick rounds
1 red bell pepper, cut into 4 long panels
2 teaspoons olive oil
6 ounces Thai-flavored baked tofu, cut into 1/2-inch slices
2 tablespoons natural unsweetened peanut butter
1/2 teaspoon honey
1/2 teaspoon toasted sesame oil
3/4 teaspoon grated fresh ginger
1 (4 ounces) 8-inch whole-wheat baguette, or wholegrain baguette , halved horizontally
Radish sprouts for garnish (optional)

Directions

Heat broiler with rack 4 inches from heat source. Place onion slices and pepper, skin side up, on a broiler pan. Broil, turning onion over halfway through cooking time, until peppers are blistered and onion is lightly browned, 12 to 15 minutes. When cool enough to handle, peel skin off pepper. Cut pepper into thick strips.
In a large skillet, heat olive oil over medium-high heat. Saute tofu until golden brown and crisp, about 2 minutes on each side.
In a small bowl, combine peanut butter, honey, 1/4 teaspoon sesame oil, and ginger. Toss reserved vegetables with remaining 1/4 teaspoon sesame oil.
Spread peanut-butter mixture on bottom side of bread. Top with tofu and vegetables. Place other piece of bread on top. Cut in half to make two sandwiches. Wrap tightly in foil and refrigerate for up to two days. Serve with radish sprouts on the side, if desired.

Serves 2.

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Come Party With Me: Baby Shower - Drinks

partysugar — Thu, 09 Oct 2008 12:30:17 -0700

At a baby shower, it's incredibly important to have a nonalcholic specialty drink. That way the mother-to-be can join in the festivities. For Denise's baby shower brunch, I'll offer guests mimosas and spiced pomegranate sparklers.

The concoction is made with a cinnamon-spiced pomegranate juice and sparkling water. Do take the time to make the garnish - frozen whole cranberries - because it's a lovely addition to the drink.

Also have an assortment of juice, coffee, and tea on hand. To get the refreshing recipe to the sparkling mocktail, read more.

Spiced Pomegranate Sparkler
From Whole Living

Ingredients

1 cup pomegranate juice
1 stick cinnamon
2 cups sparkling mineral water
Frozen whole cranberries

Directions

In a small saucepan, heat pomegranate juice to near boiling, add cinnamon stick, and simmer for 10 minutes. Remove from heat and allow to cool completely, at least 1 hour. Remove cinnamon stick.
Divide the spiced juice between 2 tall glasses; add 1 cup sparkling mineral water to each glass. Stir, add ice, and serve with a garnish of frozen cranberries.

Makes 2 drinks.

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Southern (Indian) Thanksgiving

Yum Community — Tue, 24 Nov 2009 11:30:42 -0800

This story was written by member courtneyd and comes from the Kitchen Goddess group in the YumSugar Community.

For a few years now I've wanted to try to marry the traditional Southern Indian food my husband grew up enjoying with Thanksgiving as I know it (Southern girl with a love of spice and heat). So this year I did a trial run of a tandoori-style turkey made in the oven.

By next year I hope to build my own tandoor, or at least grill this guy, because it needs a little more heat to crisp up properly. Even so, the meal turned out great! Tandoori turkey, tamarind gravy, creamed saag, masala mashed potatoes, and Whole Foods' naan, which has a slight dinner roll texture, so it works out perfectly for this blended meal. The tamarind gravy was an original creation (that I cannot believe turned out properly, it was sooooo good), and the other recipes were either inspired by or taken directly from The Food of India from Whitecap Books. I love their "food of" series, and my husband is impressed with the Indian recipes.

For the turkey, I followed the instructions from November's Martha Stewart Living to spatchcock a turkey and cooked according to their instructions after marinating for about 7 hours. Not including the marinade time, this meal came together in about 2 hours on a Friday night. Also, we discovered New Zealand Sauvignon Blanc complements Indian food perfectly.

To get her recipes for this Southern Indian feast, keep reading.

Monday's Leftovers: Chicken With Onions and Garlic

YumSugar — Mon, 12 Oct 2009 09:00:01 -0700

As I mentioned before, my favorite way to buy chicken on a budget is to get it whole and cut it up into pieces, so I enjoy a taste of every part, from the wings to the drumsticks to the breasts and thighs.

Yesterday, I simmered the chicken in a cacciatore sauce of tomatoes, mushrooms, onions, and herbs, and tonight I'm using another one to make a straightforward roast that can be shredded into salads, soups, and pastas, or simply enjoyed on its own.

For a roasted chicken recipe that you can count on again and again, keep reading.

Fast & Easy Dinner: Tuna Pomodoro

partysugar — Wed, 14 Oct 2009 07:50:15 -0700

Before I lived in Spain, I never thought of putting canned tuna in pasta. However, the Spanish think everything tastes better with olive-oil packed tuna (including guacamole!), so I learned to love this savory pasta combination.

I suggest you give it a try with this simple recipe. The tuna is tossed with a quick garlic tomato sauce and whole wheat pasta. It's a healthy and affordable meal that comes together in mere minutes, so check out the recipe and read more.

Tuna Pomodoro
From Eating Well

Ingredients

8 ounces whole-wheat spaghetti
2 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
2 anchovies, minced (optional)
1/4 teaspoon crushed red pepper, or to taste
1 28-ounce can diced tomatoes
1 6-ounce can chunk light tuna, drained and flaked
2 tablespoons thinly sliced fresh basil

Directions

Bring a large pot of water to a boil. Cook spaghetti, stirring occasionally, until just tender, 9 to 11 minutes or according to package directions. Drain.
Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add garlic and cook, stirring, until fragrant, about 1 minute. Add anchovies (if using) and crushed red pepper and cook for 30 seconds more.
Add tomatoes, reduce heat to medium and cook, stirring occasionally, for 8 minutes. Stir in tuna and cook until it is incorporated into the sauce and heated through, 2 minutes more.
Divide the spaghetti evenly among 4 plates, top with sauce and garnish with basil. Serve hot.

Serves 4.

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Stefan: "I'm Not a Villain, I'm a Softy!"

partysugar — Fri, 27 Feb 2009 16:00:56 -0800

Although many people thought Stefan was a cocky bastard, I happened to like the quick-witted chef. Sure he was arrogant, but he had the skills to back up the ego. However, his impressive culinary expertise wasn't good enough for him to earn the title of Top Chef. When I spoke with Stefan yesterday, I was surprised at how funny he was. He happily endorses bloggers and is coming out with a clothing line. To find out what he had to say - yes he is still madly in love with Jamie! - read more.

On losing to Hosea: In my mind, I won Top Chef. No really, you know what happens? If you win the title of Top Chef, you get a $100,000 egg, but if you are the runner-up, you laid the egg. What I mean is I'm going to make a lot of money, hopefully. I know I will get something out of the experience, but Hosea? Sure he has the money . . . I hope Hosea sells himself properly and that he has a good shot to get himself somewhere.

Hosea won Top Chef. He deserved it. I love the guy. There's no bullshit going on between us. Really everyone should lay off of Hosea. He doesn't deserve the crap that people are giving him. He's actually pretty strung out about people picking on him.

On being confident: I've always been very confident. Some people call it cocky, some people call it arrogant, but everyone has opinions of those on Top Chef. I think I am pretty good. I thought I had a pretty good shot for it. You want to know the truth? I think it was partial editing. They wanted to create drama. Actually there is nothing that can faze me. I cook for a living! It's the only thing I know how to do. I'm a cook. If I wasn't a cook, maybe I would be a gardener, but I love food. I love people in the restaurant business. I have a very strong personality. It's my way or the highway.

On the judges: Toby is a funny guy. Tom is incredible chef, an incredible restaurateur. Padma is smoking hot. I will take her out anytime and Gail? She's cute. I gotta tell you, she's very cute.

On Bravo's portrayal of him as the villain: We all understand it's a reality show. I think people see me different now. I'm not a villain, I am a softy! Jeez, good Lord, Do I look like a villain? Maybe, but look over the entire season. I thanked every judge, I kissed every eliminated contestant goodbye, I shook all the winners hands. When I watched the finale, I had some tears in my eyes when Carla got choked up. I can't see women cry. It breaks my heart.

I am a softy! That's why I picked Marcel because, if I would have picked Casey, Carla would have had a really hard time. She wouldn't have done well with Marcel. I love Carla. Of course, I'm a softy.

On Fabio selecting Hosea's dishes over his: You get honesty from Europeans. I have absolutely no hard feelings. He stopped bullshitting. I love honesty. I love all you bloggers for your honesty. I take it like it is.

On Jamie: How could you not be in love with Jamie? I love Jamie. I've been asked that many times. It's not the first time I fell in love with the lesbians! She has the best laugh. She is beyond fun, she's a great chef. By the way, I love Leah though as well. Not as much as I love Jamie. If Jamie ever reads this: Jamie if you're ready for babies, I'm ready for it! She would make pretty babies, let me tell you.

On being friends with many of the contestants: I have made wonderful friends on that show, including Hosea, Jamie, even Lauren. I'm 36 years old. I've argued in kitchens, now I don't want to do that. I'm too old for constantly arguing. I want friends in my life. You can ride my bus if you want to, but if you don't, get off! I love them all. There is no bullshit behind the whole thing.

On what's next: I'm coming out with a clothing line. It's called Cocky Chef Clothing you should check it out. It's panties and boy shorts. I have a book coming out, it's called Stefan's Dirty Dishes and it's about my life. Sure I want to open a restaurant, but I want to do it the right way. I don't want it to be high scale. I want it to be a cool hangout with a fireplace outside. I would love to do more TV. I'm working on it. I have a great agency working with me and I'm signing today. We are talking about some ideas, kind of something of Gordon Ramsay-like because of my attitude. We will see what happens. Fabio and I would be a hilarious show, but I think I should do a show with Jamie because she is more clever.

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