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Stuffing So Good It Should Be Made All Year Long

partysugar — Wed, 04 Nov 2009 16:15:58 -0800

Last year on Thanksgiving, my older brother, while shoveling stuffing down his throat asked, "How come we only have stuffing once a year? It's so good!" I have to agree with him, stuffing is one of the main reasons I look forward to turkey day. Although I change up the recipe I use, there's one ingredient (besides bread) my stuffing must have: Italian sausage. As the plump sausage renders fat, it imparts an incomparable depth of flavor and porky goodness to the bread and vegetables. This recipe combines the fragrant juicy pork with soft butternut squash, leafy kale, oozing parmesan cheese, and melt-in-your mouth focaccia. The elements may not be traditional, but the resulting stuffing is comforting, addictive, and most-importantly, delicious. To serve this stuffing to your family, get the recipe and read more.

Sausage and Kale Thanksgiving Stuffing
From Food Network Magazine

Ingredients

4 tablespoons unsalted butter, plus more for greasing
1 pound sweet Italian fennel sausage, casings removed, broken into small pieces
3 large leeks, white and light-green parts only, sliced
1/2 medium butternut squash, peeled and diced
Kosher salt and freshly ground pepper
1 bunch kale, leaves trimmed and chopped
1 pound stale onion focaccia, cubed
1 large egg
2 cups low-sodium chicken broth or turkey stock
1 cup diced parmesan cheese, plus 1/4 cup shredded

Directions

Preheat the oven to 350 degrees F. Butter a 3-quart casserole dish.
Heat 1 tablespoon butter in a large Dutch oven or heavy pot over medium heat. Add the sausage and cook until golden brown, about 6 minutes.
Add the leeks and squash and season with 1 teaspoon each salt and pepper; cook until the leeks are soft, about 3 minutes.
Add the kale, toss and cover until the kale wilts, about 4 minutes.
Add the focaccia cubes and the remaining 3 tablespoons butter and toss until the butter melts.
Whisk the egg and chicken broth in a bowl until smooth; stir in the diced parmesan and 1 teaspoon salt.
Pour the broth mixture over the bread mixture; cook until the liquid is absorbed by the bread, about 1 minute.
Transfer the bread mixture to the prepared casserole dish. Scatter the shredded cheese evenly on top and bake until golden and cooked through, about 40 minutes.
Set aside for 5 minutes before serving.

Serves 8.

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Summer of Salads: Wedge Salad

YumSugar — Thu, 20 Aug 2009 05:50:48 -0700

In an age of arugula and frisée, the 1960s Americana icon known as iceberg lettuce might seem behind the times. It's true that iceberg is virtually devoid of nutrients, and lacks the flavor and roughage of contemporary chicories. But coming to terms with the fact that iceberg isn't exactly an antioxidant is what's helped me to embrace it. I now love the leaves for their sheer juiciness and ice-cold crunch.

My favorite way to enjoy the 'berg? As a huge wedge, pulled straight from the crisper and topped with salty bacon bits, soft, powdery egg, and a generous drizzle of creamy, slightly tangy blue cheese dressing. Sure, it's a throwback to yesteryear, but the flavors still feel entirely new. Get the recipe after the break

Make Your Own Pappardelle Pasta

YumSugar — Sat, 21 Feb 2009 08:00:04 -0800

It's popular practice today for kitchens to focus on culinary traditions and heirloom techniques, and these days, chefs spend a lot of time extolling the virtues of slow produce and agriculture. But what about those prepared goods that are an essential component in our everyday meals, like ketchup, or pasta, or cheese?

That's why I'm starting a new series, Make Your Own, where I'll show you how to make homemade gourmet versions of ingredients that you normally but at the grocery store. My first project is pappardelle pasta. It's a crucial part of Italian cuisine, and the fresh version, with its toothsome bounciness, tastes worlds apart from the commercially packed, dried version. To see step-by-step photos and learn how to make it yourself - no pasta maker necessary! - read more.

Homemade Pappardelle
From Michael Chiarello

Ingredients

1 3/4 cups all-purpose flour, plus more for dusting
1 cup semolina flour, plus more for dusting
6 large eggs, at room temperature
4 teaspoons extra-virgin olive oil
Salt

Directions

Make the dough: Sift both flours together on a large work surface and make a well in the center. Place the eggs, olive oil and a pinch of salt in a bowl, then pour into the well; with a fork, break up the eggs, then gradually mix the wet ingredients into the flour mixture just until combined.
Knead by hand. Gather the dough into 2 equal-size balls; flour the surface. To knead each piece, push the dough away from you with the heel of your hand, fold the dough over itself and turn it counterclockwise. Continue pushing, folding and turning until the dough is smooth and elastic, 4 to 5 minutes.
Rest the dough. Pat each piece into a ball. Flatten slightly, wrap in plastic and refrigerate for at least 30 minutes or overnight. (You can freeze 1 ball for later, or roll out both and freeze the cut pasta.)
Roll out the dough. Place the dough on a lightly floured surface and dust with flour. Starting in the middle, push away from you with a rolling pin, easing up on the pressure as you approach the edge. Continue rolling the dough into a sheet, turning occasionally, until you can see your fingers through the bottom. Let dry about 10 minutes.
Cut the pappardelle: Dust the top of the sheet of dough with flour and loosely roll it into a cylinder. Using a sharp knife, cut into 3/4-inch-wide slices.
Unwrap the noodles; dust with semolina and gently toss to separate. Place on a sheet pan and cover with a tea towel until ready to cook (or freeze in freezer bags for up to 2 months).

Makes about 20 ounces pasta.

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Sunday Slow Cooker: Moroccan Turkey Stew

YumSugar — Sun, 15 Feb 2009 06:00:36 -0800

After a weekend of opulence and seduction, perhaps you're craving a return to the simplicity of Winter basics. For that, turn to a stew that's soothing yet also a refreshing departure from, say, mother's pot roast.

This turkey stew, with its cumin, allspice, and dried fruits, is the ideal dinner for a casual Sunday evening. To make this straightforward slow cooker recipe, read more.

Moroccan Turkey Stew
From Food Network Magazine

Ingredients

1 teaspoon ground allspice
Kosher salt
4 skinless, bone-in turkey thighs (about 4 pounds)
1/2 medium butternut squash, cut into 2-inch chunks
2 15.5-ounce cans chickpeas, drained and rinsed
1 28-ounce can whole peeled tomatoes with juices, broken up
1 cup dried apricots
1/2 cup golden raisins
8 medium carrots, cut into 11/2-inch pieces
3 medium red onions, halved and cut into wedges
2 whole dried red chiles
1/2 lemon
2 cups fresh cilantro, including leaves and some stems
1 cup fresh parsley
1 clove garlic, smashed
1/2 teaspoon ground cumin
1/2 cup extra-virgin olive oil

Directions

Combine the allspice and 3 teaspoons salt in a small bowl. Season the turkey thighs with half the salt mixture in a 5-quart slow cooker.
Toss the squash, chickpeas, tomatoes, apricots, raisins, carrots, onions and chiles with the remaining spiced salt. Pour the vegetables over the turkey (the cooker will be full; arrange the mixture so the lid fits). Cover and cook on high for 6 hours or on low for 7 to 8 hours.
Spoon the vegetables and broth into bowls. Remove and discard the turkey bones and place the meat on top of the vegetables.
Juice the lemon; pulse with the cilantro, parsley, garlic, cumin and 1 teaspoon salt in a food processor. Add the oil and process until smooth. Serve the stew in bowls; drizzle with the cilantro sauce.

Serves 6 to 8.

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Spread Holiday Cheer With a Bûche de Noël

YumSugar — Wed, 24 Dec 2008 10:00:43 -0800

I've been dreaming of classic Christmas desserts, so this holiday, I thought I'd bake a bûche de Noël. Rather than opting for excessive designs and detailed accessories, I made a modern cake roll that looked (and felt) effortless. My guests couldn't get enough of the moist, light mocha sponge cake, which was a nice contrast to the sweet and nutty German chocolate filling. Impress your guests when you read more.

German Chocolate Cake Roll
From Food Network Magazine

Ingredients

1 cup evaporated milk
1 cup plus 1-1/4 cups granulated sugar
3 large egg yolks plus 3 large eggs, at room temperature
1 stick cubed butter plus 1-1/2 sticks softened butter (2-1/2 sticks or 1-1/4 cups total)
1 teaspoon plus 2 teaspoons vanilla extract (3 teaspoons total)
1-2/3 cups sweetened coconut, toasted until light brown
1 cup chopped pecans
1-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup unsweetened cocoa powder, plus more for dusting
1 ounce bittersweet chocolate, finely chopped
1/3 cup strong hot coffee
1/3 cup buttermilk
Confectioner's sugar, for dusting

Directions

Position a rack in the center of the oven and preheat to 350ºF. Lightly grease a 13-by-18-inch jelly roll pan; line with parchment paper, letting it come up the short sides by about 2 inches. Brush the paper with oil or melted butter and lightly dust with flour.
Make the filling: Whisk the evaporated milk, 1 cup sugar, 3 egg yolks, and the cubed butter in a saucepan over medium heat. Cook, stirring constantly, until thick and creamy, about 10 minutes. Remove from heat; stir in 1 teaspoon vanilla, toasted coconut, and pecans. Set aside to cool completely, stirring occasionally.
Make the cake: Meanwhile, whisk the flour, baking soda, and salt in a medium bowl.
In another bowl, whisk the cocoa and chocolate. Add the hot coffee to the cocoa mixture, stirring until smooth; stir in the buttermilk and the remaining 2 teaspoons vanilla.
Using a mixer, beat the softened butter and remaining 1-1/4 cups sugar in a large bowl on high speed until fluffy, about 4 minutes. Reduce the speed to low; add the 3 whole eggs, 1 at a time, incorporating each one before adding the next. Add the flour mixture in 3 parts, alternating with the cocoa mixture in 2 parts, beginning and ending with the flour. Beat until just blended; if necessary, fold the batter together with a rubber spatula.
Spread the batter evenly in the prepared pan. Bake until cake springs back when pressed lightly, about 16 minutes. Cool slightly in the pan.
Run a knife around the edge and slide the cake with its paper onto a work surface. Spread the coconut filling evenly over the cake. Roll the cake from one of the short ends, pulling it away from the parchment into a tight cylinder; transfer to a platter. Cool completely and dust with the confectioners' sugar or cocoa.

Serves 8 to 12.

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Jamie Oliver to Launch "Jamie Magazine"

YumSugar — Mon, 01 Dec 2008 09:07:42 -0800

Jamie Oliver, UK celebrity chef and gastrosexual, has announced the launch of his own bimonthly glossy, which will hit shelves this Thursday. The cooking star promises that his publication, aptly titled Jamie Magazine, won't be "yet another cooking mag," but will offer readers a "more personal relationship" with the man who is Jamie Oliver. According to editor Andy Harris, the magazine should make readers feel as if they are "being invited round to Jamie's house." So how does Oliver plan to do this? To find out, read more. He's employed the help of his wife, Jools, who will pen a regular column. Oliver will also take some of the magazine's photos, and the premiere issue will feature a question-and-answer session between Jamie and his pal Brad Pitt, who admits that the best meal Angelina Jolie's ever produced in their kitchen is "cereals." The first three issues will be exclusively sold at WH Smith newsstands.

Considering the number of print publications that have succumbed to declining circulation over the past year, it only makes sense that the chef funded the magazine himself, to the tune of £250,000.

While Oliver does have an incredibly enthusiastic female following, I think he's making a rather risky decision to launch a food and entertaining magazine during a tumbling global economy, especially when the food magazine market is saturated and others - such as the Food Network and Sandra Lee - have already announced their new publications. Do you think he can set himself apart?

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Food Network Magazine Is Here to Stay

YumSugar — Fri, 07 Nov 2008 13:00:35 -0800

Last month, we reviewed the "test" edition of Food Network's eponymous magazine, and we didn't think it broke new ground. But apparently its publisher does: Hearst Corporation has decided to give the magazine the official go-ahead. Said Hearst VP Alec Casey:

We have had a great initial response to the first test issue, and feel confident that this magazine will resonate with consumers. At Hearst, we are always looking at how we can introduce new products that fill a need in the marketplace, and we think Food Network Magazine fits that bill.

Another test issue is planned for January 2009 and will be followed by the first official issue in June/July 2009. The issues are scheduled to hit newsstands every other month, but eventually the glossy plans to transition into becoming a monthly.

Have you picked up a copy of the magazine at the newsstand yet? What do you think of Hearst's plans for a massive rollout?

Food Network Magazine Doesn't Break New Ground

YumSugar — Tue, 07 Oct 2008 15:00:31 -0700

A month ago, we reported that Food Network was launching its own magazine on Oct. 14. Well, yesterday, we got our hands on the premiere issue of Food Network Magazine. To learn more about the new glossy and get our initial thoughts, read more.

What's great: Since visualizing a dish is crucial for me, my favorite part of the issue was the highly organized recipe index, a spread with thumbnail shots of every recipe listed in the issue, along with the name and page, organized by meal part. The majority of the recipes are not available on the network's website and are fun and approachable.

What's not so great: Key elements - a mac and cheese-themed taste test, the size of the book, the overall feel - largely resemble Rachael Ray's magazine, Every Day With Rachael Ray. It didn't come as a surprise to learn that the editor in chief, Maile Carpenter, was a former editor at Ray's magazine.

In PartySugar's opinion, the magazine felt dumbed down. Both of us agreed that the entire publication was like a plug to draw readers back to the Food Network. The book roundup promoted all the stars' newest cookbooks, and behind-the-scenes features focused on Iron Chef America. The secret ingredient from an upcoming battle was even blurred out in pictures, with a side note: "What's the secret ingredient? Catch the battle at 8:30 p.m. Nov. 16!"

Does getting the scoop on the magazine make you want to read it? Do you have plans to subscribe?

Sandra Lee to Whip Up Semi-Homemade Magazine

YumSugar — Fri, 26 Sep 2008 03:00:51 -0700

For Semi-Homemade star Sandra Lee, remembering to "keep it simple and always keep it semi-homemade" has really paid off.

The queen of kitchen shortcuts has just snagged a deal for her own magazine. The glossy will be published by Hoffman Media, the company that publishes Paula Deen's eponymous Cooking With Paula Deen, and will feature recipes, entertaining tips, and home decor advice (coordinating tablescapes, anyone?). The periodical will hit newsstands beginning next February/March and will come out six times a year. A one-year subscription will cost $19.98. The circulation is predicted to be 280,000 copies.

Just earlier this month, we learned that Food Network would be launching a magazine of its own beginning Oct. 14, and now Sandra Lee will be entering the mag market as well. Do you think the Food Network is overexposing its celebrity chefs? With the struggles that the print media industry is facing right now, it seems like a riskier time than ever to start a magazine from scratch. Do you think it has a good chance at succeeding?

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Is Food Network Expanding Into the Magazine World?

YumSugar — Mon, 04 Feb 2008 08:13:11 -0800

As you may know, I'm not the world's largest Rachael Ray fan. However I do think that her magazine is filled with yummy tidbits - anyone for dulce de leche cheesecake? - and interesting stories.

Recently there have been shake-ups at her magazine, and several editors are supposedly developing a new magazine at Hearst. So what is this new magazine? Well on Friday, Portfolio reported that Hearst is working on a new food magazine in partnership with Food Network.

So even if the brains behind Rachael's mag are coming aboard, will a Food Network magazine work without their stars (both Rachael and Paula Deen have their own magazines)? What do you think? Would you buy a Food Network magazine?

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