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Harissa Adds Pizzazz to a North African Vegetable Tagine

YumSugar — Tue, 23 Jun 2009 15:00:44 -0700

A while back, I showed you how to make your own version of harissa, a North African chili paste, from scratch. Although it tastes great in everything from couscous to pasta to grilled meats, I'd just come back from three days of all-out feasting and was craving nutritious, vegetable-forward meal. In this riff on a North African tagine, a little bit of spicy, smoky chili paste goes a long way. Make the best of harissa when you read more.

Moroccan Vegetable Tagine With Harissa Yogurt Sauce
From Bon Appétit

Ingredients

Yogurt Sauce:
1 cup (8 ounces) Greek-style yogurt (like Fage or Oikos)
1 tablespoon extra-virgin olive oil
1 teaspoon harissa sauce
1 garlic clove, minced
Coarse kosher salt

Vegetable Tagine:
Coarse kosher salt
1 pound carrots, peeled, cut into 1/2- to 3/4-inch pieces
1 3/4-pound turnip, peeled, cut into 1/2- to 3/4-inch pieces
3 tablespoons butter
1/2 pound spring onions or green onions, coarsely chopped (about 1 3/4 cups)
2 tablespoons chopped fresh Italian parsley
2 tablespoons chopped fresh mint
2 garlic cloves, minced
1 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 cup dry white wine
2 teaspoons all purpose flour
1 15-ounce can garbanzo beans (chickpeas), drained, rinsed
1 5-ounce bag baby spinach
1 to 3 teaspoons fresh lemon juice

Directions

Make the yogurt sauce: Whisk first 4 ingredients in medium bowl. Season to taste with coarse salt and pepper. Cover and chill; can be made 2 days ahead.
Make the vegetable tagine: Bring 8 cups water to boil in heavy large saucepan. Sprinkle with coarse salt. Add carrots; cook until just tender, about 4 minutes. Using skimmer or large slotted spoon, transfer carrots to large bowl of ice water. Return water to boil. Add turnip; cook until just tender, about 3 minutes. Using skimmer, transfer turnip to bowl with carrots. Reserve cooking liquid.
Melt butter in heavy large pot over medium heat. Add next 7 ingredients. Sprinkle with coarse salt and pepper. Cook until onions are soft, stirring often, about 8 minutes. Add wine; simmer until reduced by half, about 5 minutes. Stir in flour. Add carrots, turnip, beans, spinach, and 2 cups reserved cooking liquid (save the rest of the vegetable stock for another use). Bring to simmer; cook until vegetables are heated through, adding more cooking liquid for desired consistency. Season stew to taste with coarse salt, pepper, and lemon juice.
Divide stew among bowls. Spoon dollop of yogurt sauce over and serve.

Serves 6.

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Come Party With Me: Bridal Brunch - Menu

partysugar — Tue, 05 May 2009 12:50:05 -0700

Since her engagement party was such a hit, Ronda's maid of honor asked me to help plan the bridal shower. The event will be an elegant classic brunch.

Guests are invited to help themselves to slices of baked asparagus and yellow pepper frittata. A smoked salmon platter with cream cheese and toasted bagels is a welcome companion. Those looking for a lighter breakfast can opt for a lemon-cherry yogurt parfait.

These homemade dishes will be supplemented with an assortment of toasts from a local bakery and store bought jams and granola. An easy buffet of make-ahead dishes served at room temperature, this versatile and vegetarian menu also works well for Mother's Day. Get the recipes: read more.

Baked Asparagus and Yellow Pepper Frittata
From Gourmet

Ingredients

2 pounds thin asparagus
2 large yellow bell peppers
3 shallots
1 medium zucchini
3 scallions
1 tablespoon unsalted butter
10 large eggs
1/2 cup heavy cream
3 tablespoons chopped fresh flat-leafed parsley leaves
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper

Directions

Preheat oven to 350°F. and butter a 13 x 9 x 2-inch glass baking dish (3-quart).
Trim asparagus and diagonally cut into 1/4-inch-wide slices. Cut bell peppers into 1/4-inch-wide strips and mince shallots. Halve zucchini lengthwise and diagonally cut both zucchini and scallions into thin slices.
Have ready a bowl of ice and cold water. In a large saucepan of boiling salted water blanch asparagus 1 minute and drain in a colander. Immediately transfer asparagus to ice water to stop cooking. Drain asparagus well in colander and pat dry.
In a large skillet cook bell peppers and shallots in butter over moderately low heat, stirring occasionally, until peppers are softened, about 10 minutes.
In a large bowl whisk together eggs, cream, parsley, salt, and pepper. Stir in asparagus, bell pepper mixture, zucchini, and scallions.
Pour custard into baking dish and bake in middle of oven until golden and set, about 35 minutes. Cool frittata on a rack. Frittata may be made 1 day ahead and chilled, covered. Bring frittata to room temperature before serving. If desired, loosen frittata from edges of pan and slide onto a platter.

Serves 12.

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Smoked Salmon and Whitefish Salad Platter
From Ina Garten

Ingredients

1 1/2 pounds smoked whitefish, skinned and boned
1/2 cup minced red onion
1/2 cup minced celery
1 cup good mayonnaise
1 1/2 tablespoons freshly squeezed lemon juice
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
For serving:
6 bagels, sliced in thirds horizontally
1 pound thinly sliced smoked salmon
16 ounces cream cheese, softened
Sliced tomatoes and thinly sliced red onions

Directions

With your hands, flake the whitefish, being careful to discard all the skin and bones.
In a medium bowl, gently combine the whitefish with the red onion, celery, mayonnaise, lemon juice, salt, and pepper. Taste for seasoning.
Toast the bagel slices in a toaster.
Arrange a platter with the smoked salmon, cream cheese, tomatoes, and red onions. Serve with the whitefish salad at room temperature.

Serves 6.

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Lemon-Cherry Yogurt Parfait
From Food and Wine

Ingredients

1 cup heavy cream, chilled
1 cup 2 percent Greek-style plain yogurt
1/4 cup cherry preserves
1/4 teaspoon unflavored gelatin
1 teaspoon water
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon zest
3 tablespoons confectioners’ sugar

Directions

In a medium bowl, using an electric mixer, beat the heavy cream at high speed until firm. Add the yogurt and beat just until combined.
Transfer half of the mixture to another bowl and fold in the cherry preserves.
In a small microwave-safe bowl, sprinkle the gelatin over the water and let stand until softened, about 1 minute. Microwave the gelatin at high power for 5 seconds, just until melted.
Add the gelatin to the plain whipped cream mixture along with the lemon juice, lemon zest and confectioners’ sugar and beat at medium speed just until combined.
Spoon half of the lemon cream into 4 wineglasses and top with half of the cherry cream. Top with the remaining lemon and cherry creams and refrigerate for 20 minutes before serving.

Serves 4.

Make ahead: The parfaits can be refrigerated overnight.

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Fast & Easy Dinner: Skirt Steak With Pita and Yogurt Sauce

partysugar — Wed, 08 Apr 2009 06:50:48 -0700

To be more savvy, professional chefs like Traci Des Jardins are encouraging home cooks to use lesser cuts of meat. While some are ideal for slow-cooking techniques like braising, others are great for quick-searing. Skirt steak, a cheaper cut from the cow's diaphragm muscle, is ideal for grilling.

In this recipe, spice-rubbed meat is served with charred pita bread, a tangy yogurt sauce, and crisp lettuce leaves. Throw in some store-bought hummus and a tabouleh salad and you've got a weeknight meal that's perfect for entertaining. Check out the straightforward recipe when you read more.

Skirt Steak With Pita and Yogurt Sauce
From Food and Wine

Ingredients

1 1/4 pounds skirt steak, cut into 6-inch lengths
3 tablespoons plus 1 1/2 teaspoons your favorite spice rub
3/4 cup plain whole-milk yogurt
2 scallions, thinly sliced
1 garlic clove, smashed
1 tablespoon chopped pickled jalapeños
1 tablespoon extra-virgin olive oil, plus more for brushing
Salt and freshly ground pepper
4 large pita breads, for serving
Romaine lettuce leaves, for serving

Directions

Light a grill. Rub the steaks all over with 3 tablespoons of the spice rub and let stand for 5 minutes.
Meanwhile, in a medium bowl, combine the yogurt, scallions, garlic, jalapeños and the remaining 1 1/2 teaspoons of the spice rub. Stir in the olive oil and season with salt and pepper.
Brush the steaks lightly with olive oil and grill over high heat, turning occasionally, for 7 to 8 minutes for medium-rare meat.
Brush the pitas with olive oil and grill until lightly toasted, about 30 seconds.
Transfer the steaks to a cutting board and let rest for 5 minutes. Thinly slice the steaks across the grain. Transfer the steaks to a platter and serve with the toasted pita, yogurt sauce and lettuce leaves.

Serves 4.

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What Kind of Yogurt Do You Prefer?

partysugar — Tue, 24 Feb 2009 12:50:24 -0800

Homemade Smoothies Are Healthy, Easy, and Delicious

partysugar — Thu, 08 Jan 2009 10:15:24 -0800

Since my brother moved to Los Angeles four years ago, he's picked up many stereotypical LA attributes. He thinks driving below 80 MPH is slow, is permanently tan, and starts every morning with a smoothie.

He used to frequent Jamba Juice, but realized a homemade variation was more healthy and cost effective. When he was home for the holidays, he taught me how to make the perfect smoothie.

The first step to making a scrumptious smoothie is to be creative. Start with your favorite frozen fruit and go from there. Although many people put ice in a smoothie, my bro avoids it.

Frozen fruit works fine at keeping the smoothie cold; it ensures a thick, creamy, not watered-down texture. He buys frozen fruit in bulk from Costco and keeps his fridge stocked with a variety of juices like acai berry, pineapple, apple, and mango. Other occasional mix-ins are soy milk, acai berry smoothie packs, protein powder, or flax. To check out two of his ultimate smoothie recipes, read more.

The Basic Classic Smoothie
From Michael Sweeney

Ingredients

6 frozen strawberries*
3/4 cup plain, low-fat yogurt (feel free to substitute a flavored yogurt for plain: strawberry and blueberry work well)
1 banana
1/2 cup orange juice
1 tablespoon of honey
protein powder or flax, optional

Directions

Place the frozen strawberries in the blender. Let sit for 10-15 minutes, so they have time to thaw.
Add the remaining ingredients and blend. Check consistency: if too watery, add more yogurt. If too thick, add more orange juice.
Pour into a glass and enjoy!

Makes 1 smoothie.

*When I made this I thought I had frozen strawberries in the freezer. However I mistook them for raspberries. Instead of running to the store for frozen strawberries, I used the raspberries.

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The K-Gizzle
From Kevin Gigax

Ingredients

5 frozen strawberries
1/3 cup frozen blueberries
1/3 cup frozen raspberries
1 cup orange juice
1/2 cup cranberry juice
1 banana
1 heaping tablespoon vanilla yogurt
1 tablespoon honey

Directions

Place the frozen berries in the blender. Let sit for 10-15 minutes, so they have time to thaw.
Add the remaining ingredients and blend. Check consistency: if too watery, add more yogurt. If too thick, add more orange juice.
Pour into a glass and enjoy!

Makes 1 smoothie.

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Fast & Easy Dinner: Veggie Burgers With Mint-Yogurt Sauce

partysugar — Thu, 08 Jan 2009 07:45:26 -0800

Over the holidays my girlfriend Elizabeth, who lives in Spain, came to visit me in San Francisco. While she was here, all she wanted to eat were veggie burgers - a dish that is sadly missing from Spanish cuisine. "You know," I said, "you could always make them!"

Although she's not the most advanced home cook, this recipe is simple, quick, and healthy. The patties are a mixture of ground lentils, mint, and scallions. A tangy yogurt sauce and carrot salad on the side give this meal a Mediterranean feel that's sure to please Elizabeth's meat-loving Spanish boyfriend.

To make this hearty burger tonight, read more.

Veggie Burgers With Mint-Yogurt Sauce
From Martha Stewart

Ingredients

4 medium carrots
3 tablespoons fresh lemon juice
3 tablespoons olive oil
4 scallions, thinly sliced
Coarse salt and ground pepper
5 whole-wheat hamburger buns
1 can (15 ounces) lentils, rinsed, drained, and patted dry
1 large egg
1/4 cup thinly sliced fresh mint leaves
1/2 cup plain low-fat yogurt
1 head Bibb lettuce

Directions

In a food processor fitted with the shredding disk, shred carrots. Transfer to a medium bowl; toss with 2 tablespoons lemon juice, 1 tablespoon oil, and half the scallions. Season with salt and pepper; set aside.
Wipe food processor clean, and fit with chopping blade. Process 1 bun until finely ground. Add lentils, egg, half the mint, 1 teaspoon salt, 3/4 teaspoon pepper, and remaining scallions. Pulse just until combined.
Dividing evenly, shape mixture into four 3 1/2-inch patties.
In a large skillet, heat remaining 2 tablespoons oil over medium. Cook burgers until browned and firm, 4 to 5 minutes per side.
In a small bowl, combine yogurt, remaining mint, and remaining tablespoon lemon juice; season with salt and pepper.
Place burgers on buns, and top with yogurt sauce and lettuce. Serve with carrot salad.

Serves 4.

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Fast & Easy Dinner: Shrimp and Chickpeas

partysugar — Wed, 03 Sep 2008 06:45:43 -0700

Fancy a trip to an exotic Mediterranean destination? Take one tonight with this enticing meal. The shrimp is marinated in a cool, cumin-flavored yogurt before being seared on a hot grill. Canned garbanzos get a grown-up makeover when seasoned with red pepper flakes and fresh tomatoes. Fill out this pairing with a store-bought roasted red pepper hummus and pita chips, and you've got a meal ideal for entertaining. To escape from the mundane and get the recipe, read more.

Shrimp and Chickpeas
From Every Day With Rachael Ray magazine

Ingredients

2 cups whole milk yogurt
Juice of 1 lemon
2 cloves garlic, finely chopped
2 teaspoons salt
1 teaspoon ground cumin
1 pound large shrimp, deveined
2 tablespoons extra-virgin olive oil
1/2 teaspoon crushed red pepper
One 15.5-ounce can chickpeas, rinsed
4 plum tomatoes, chopped

Directions

In a large bowl, mix together the yogurt, lemon juice, half the garlic, 1 teaspoon salt and the cumin.
Transfer half the yogurt mixture to a small bowl. Add the shrimp to the large bowl and mix; cover and refrigerate for 15 minutes.
In a medium saucepan, heat 1 1/2 tablespoons olive oil, the crushed red pepper and remaining garlic over medium heat for 2 minutes. Add the chickpeas and cook, stirring, for 4 minutes.
Add the tomatoes and remaining 1 teaspoon salt, cover and cook for 5 minutes. Lower the heat and keep warm until ready to serve.
Rub a grill pan with the remaining 1/2 tablespoon olive oil and heat over high heat. Add the marinated shrimp and grill, turning once, until cooked through, about 3 minutes on each side.
Top the chickpeas with the shrimp and serve with the reserved yogurt sauce.

Serves 4.

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My Plan for a Simple, Last Minute Brunch

partysugar — Thu, 26 Jun 2008 05:30:34 -0700

A couple of weeks ago, I hosted a last minute brunch. All of the food was made either the evening before or the morning of the brunch. The easy menu featured something for everyone, with dishes that were both vegetarian and meat friendly. To find out what I made and check out my tips for recreating this exact brunch in your backyard, click the "Start" button.

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Meet SoGreen, San Francisco's Frozen Yogurt Darling

partysugar — Mon, 09 Jun 2008 12:15:12 -0700

New York has Tasti D-lite, Los Angeles has Pinkberry, and finally San Francisco has jumped on the frozen-yogurt bandwagon with the opening of SoGreen. Like it's counterparts, SoGreen uses real yogurt with active cultures that can help with digestion and boosting the immune system. The hot spot opened literally downstairs from our office, so a bunch of us recently took a froyo field trip. To check out our trip and interview with SoGreen's co-founder, watch the video below!

Tomorrow's Breakfast Free From Jamba Juice

YumSugar — Mon, 07 Apr 2008 11:11:11 -0700

If you're a fan of Jamba Juice, then you might want to set your alarm a tiny bit earlier tomorrow, April 8. From opening time until 10 a.m, participating Jamba Juice locations will be giving away free breakfast.

The giveaway is to promote their new breakfast meals - have you seen them? They're like thick blended yogurts with granola on top - and will be limited to 12-oz. products including Juice, Juices, Chunk Strawberry, Granola Toppers, and Yogurt Blends. Of course it's one per customer and only available at participating locations. There may also be a bit of a line, but that's the price you'll have to pay for free.

If you're planning on headed out, be sure to find a Jamba Juice near you.