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Would You Rather Eat Apples or Pears?

partysugar — Sun, 05 Oct 2008 01:30:02 -0700

Fast & Easy Dinner: Sauteed Pork and Pear Salad

partysugar — Fri, 03 Oct 2008 10:30:09 -0700

A great thing about Fall fruits, specifically pears, is that they can be used as an ingredient in both sweet and savory dishes. In this case, the pears are a crisp addition to a scrumptious salad. The classic pairing is pork and apples, but pears complement the peppered protein as nicely as their crunchy counterpart. A drizzle of a quick honey-mustard sauce finishes off this hearty and delicious dish. To start your weekend with this salad, read more.

Sauteed Pork and Pear Salad
From Better Homes and Gardens

Ingredients

8 ounces boneless pork top loin roast or pork tenderloin
1/2 teaspoon black pepper
1/2 teaspoon dried sage, crushed, or 1-1/2 teaspoons snipped fresh sage
Nonstick cooking spray
1/4 cup coarsely chopped hazelnuts or almonds, toasted
1/2 cup unsweetened pineapple juice
1 tablespoon olive oil
1 tablespoon honey
2 teaspoons Dijon-style mustard
6 cups torn mixed salad greens
2 medium pears, cored and sliced

Directions

Trim fat from pork. Cut pork across the grain into thin, bite-size strips. Sprinkle with pepper and sage.
Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium-high heat.
Add pork. Cook and stir for 2 to 3 minutes or until meat is slightly pink in the center.
Add nuts. Cook and stir for 30 seconds more. Remove meat mixture. Cover and keep warm.
For dressing, in the same skillet combine pineapple juice, oil, honey, and Dijon-style mustard. Cook and stir just until bubbly, scraping up any crusty browned bits from bottom of the skillet.
Divide salad greens among 4 shallow bowls or dinner plates. Arrange pears on greens. Top with pork mixture. Drizzle with dressing. Serve immediately.

Serves 4.

Nutrition Facts: Calories 260, Total Fat (g) 12, Saturated Fat (g) 2, Cholesterol (mg) 31, Sodium (mg) 92, Carbohydrate (g) 25, Fiber (g) 4, Protein (g) 15, Fruit (d.e.) 1, Vegetables (d.e.) 1.5, Very Lean Meat (d.e.) 2, Fat (d.e.) 2

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How Do You Like Them Apples?

YumSugar — Thu, 02 Oct 2008 11:15:36 -0700

Now that the new season is well underway, I'm going nuts here over Fall produce. That, of course, includes my year-round favorite, the apple. You may eat one a day to keep the doctor away, but can you identify the fruit's many varieties?

Here's the deal: I'm going to flash you a picture of an apple, and you're going to guess the variety. Can you get all my questions right? There's only one way to find out!

Source

Take the quiz

Burning Question: What's the Difference Between Yams and Sweet Potatoes?

YumSugar — Thu, 02 Oct 2008 09:00:35 -0700

While they're often used interchangeably here in the United States, yams and sweet potatoes are not the same thing. In fact, the two are not even distantly related to one another!

Sweet potatoes originate from South America, and come in two different kinds: a pale-skinned variety, which has a thin yellow skin and a crumbly flesh similar to a baking potato, and a darker-skinned variety, which is often confused with the yam. The darker-skinned potato has a thicker, dark orange skin and a moist, soft interior.

Yams, which originated in Africa, are naturally sweeter than sweet potatoes and have a higher moisture content. The skin of a yam, while also dark brown, is dull in color and rough in texture compared to a dark-skinned sweet potato.

The tuberous two are easily confused because they do truly have many similarities. Both are in season from October through March, and can be prepared using the same methods, including baking, steaming, deep-frying, and microwaving. And, of course, both taste insanely delicious with brown sugar and marshmallows!

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Fast & Easy Dinner: Polenta With Chard

partysugar — Thu, 02 Oct 2008 07:45:30 -0700

A member of the beet family, Swiss chard is a dark, leafy green that's in season now. Chard's somewhat bitter taste can be neutralized by cooking.

In this vegetarian recipe, chard, the stellar ingredient, is sautéed with garlic. Placed on a bed of creamy polenta and topped with tangy blue cheese, this dish is filling and soothing. Bring Fall into your kitchen with this recipe when you read more.

Polenta With Chard
From Real Simple

Ingredients

1 tablespoon olive oil
2 cloves garlic, thinly sliced
1 bunch Swiss chard, stems trimmed and leaves cut into 1-inch strips
Kosher salt and black pepper
1 cup instant polenta
1/2 cup crumbled blue cheese (such as Gorgonzola; about 2 1/2 ounces)

Directions

Heat the oil in a large skillet over medium heat. Add the garlic and cook, stirring, until golden, 2 to 3 minutes.
Add the chard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, tossing occasionally, until the chard is tender, 4 to 5 minutes.
Meanwhile, in a medium saucepan, bring 4 cups of water to a boil. Add 1 tablespoon salt. Slowly whisk in the polenta. Cook, whisking constantly, until the polenta thickens, 3 to 4 minutes.
Divide the polenta among bowls and top with the chard and blue cheese.

Serves 4.

NUTRITION PER SERVING: CALORIES 278; FAT 11g (sat 5g); CHOLESTEROL 16mg; CARBOHYDRATE 36g; CALORIES FROM FAT 35%; SODIUM 1039mg; PROTEIN 11g; FIBER 5g; SUGAR 3g

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Fast & Easy Dinner: Penne With Butternut Squash

partysugar — Wed, 01 Oct 2008 06:45:17 -0700

Fall produce week continues, and today's featured ingredient is the beloved butternut squash. Although it has a thick skin, squash flesh roasts in a high-heat oven in less than 20 minutes.

Tossed with pasta, sage, and a creamy mascarpone sauce, this dish is decadent and delicious. If you are a vegetarian, simply omit the ham.

Look at this luxurious recipe when you read more.

Penne With Butternut Squash
From Food and Wine

Ingredients

1 butternut squash (about 2 pounds), peeled, halved lengthwise, seeded, and cut into 1/2-inch dice
2 tablespoons olive oil
1 teaspoon salt
1/8 teaspoon fresh-ground black pepper
1 1/4 teaspoons dried sage
1 cup mascarpone cheese
1/2 cup half-and-half
3 scallions including green tops, chopped
3/4 pound penne
1/4 pound sliced smoked ham, such as Black Forest, cut into thin strips
1/4 cup grated Parmesan

Directions

Heat the oven to 450°.
Put the squash on a large baking sheet and toss with the oil, 1/4 teaspoon of the salt, the pepper, and sage. Spread the squash out in a single layer. Roast, turning occasionally, until tender and starting to brown, 15 to 20 minutes.
In a small bowl, stir together the mascarpone, half-and-half, scallions, and the remaining 3/4 teaspoon salt.
Meanwhile, in a large pot of boiling, salted water, cook the penne until just done, about 13 minutes.
Reserve 1 cup of the pasta-cooking water and drain. Return the pasta to the hot pan.
Stir in the squash, mascarpone sauce, and ham. If the sauce seems too thick, add some of the reserved pasta-cooking water. Serve topped with the Parmesan.

Serves 4.

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In Season: Japanese Eggplant

YumSugar — Wed, 01 Oct 2008 03:00:11 -0700

The other day I was thrilled to spot Japanese eggplant at the farmers market. In case you don't know the distinction from the American globe eggplant commonly found at the store, Japanese eggplant has a thinner skin and a sweet, delicate flavor. Like most eggplant, it grows in season from July to October. To find out what to look for, read more.

Choose firm, dark-colored vegetables with smooth, shiny skin. They should be light for their size.
Select young eggplant varieties. The younger they are, the more tender they will be.
Avoid older eggplant, which will have a dull color and soft texture. The eggplant will take on a bitter flavor as it ages.
Avoid eggplant with bruised patches.
Store eggplant uncut and unwashed in a plastic bag in the cooler section of your refrigerator for up to a week. Beware that eggplant does not fare well in extremely cold settings.

Some preparation tips:

Soak eggplant in salted water before cooking to prevent them from turning brown.
Because eggplant is highly absorbent, add extra oil when stir-frying or frying eggplant.
Toss with garlic and oil in a stir-fry.
Sauté with garlic, ginger, sesame oil, soy sauce, and just a hint of sugar until soft.
Deep-fry and sprinkle with minced garlic and salt.
Use in place of globe eggplant in any dishes calling for eggplant - you won't have any of the bitterness.

What are your experiences, if any, with Japanese eggplant? I'd love to hear your preparation suggestions!

Celebrate Rosh Hashanah With Honey-Glazed Cornish Hens

YumSugar — Tue, 30 Sep 2008 15:00:33 -0700

L'Shanah Tovah (Happy New Year)! Last night was the beginning of the Rosh Hashanah. During this time of reflection and rejoicing, much of the celebration happens at the dinner table. The evening meal often includes the bounty of the autumn harvest, such as pomegranates, persimmons, and avocados. Honey is also significant during Rosh Hashanah, as it symbolizes the hope for sweet and joyful days in the year ahead. To ring in the Jewish new year, which is observed through Wednesday night, I made honey-glazed Cornish hens. Since Cornish hens are smaller, they can be roasted whole in less time than it takes to make a roasted chicken. To get this holiday recipe, read more.

Honey and Cumin-Glazed Cornish Hens
From Jewish Holiday Feasts by Louise Fiszer and Jeannette Ferrary

Ingredients

Glaze
1/2 cup honey
2 tablespoons orange juice
2 tablespoons fresh lemon juice
2 tablespoons balsamic vinegar
3 tablespoons cumin seed, toasted and crushed
3 tablespoons olive oil
1/2 teaspoon salt
12 teaspoon freshly ground pepper
4 Cornish hens, split in half
Salt and pepper

Directions

Combine glaze ingredients.
Preheat the oven to 400°F.
Rinse hens and blot dry. Sprinkle with salt and pepper.
Using about a third of the glaze, brush both sides of hen halves.
Place, skin side down, on a baking sheet with low sides. Place in oven and roast 10 minutes.
Turn heat down to 375°F, brush hens again with half the remaining glaze and roast 5 minutes.
Turn hens over and roast 10 minutes.
Brush with remaining glaze and roast until deep golden brown, about 5 minutes more. Let stand 10 minutes before serving.

Serves 8.

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Fast & Easy Dinner: Broccoli Soup With Cheddar Toasts

partysugar — Tue, 30 Sep 2008 07:45:15 -0700

Although broccoli can be found year-round, it's actually in season during the Fall. Take advantage of the crisp, green vegetable with this upscale variation of the classic broccoli and cheddar combination.

The delicious and well-seasoned puree makes for a healthy yet comforting meal. Topped with crisp cheddar toasts, this soup is elegant enough to entertain with. Get the recipe and read more.

Broccoli Soup With Cheddar Toasts
From Martha Stewart

Ingredients

1 1/2 tablespoons extra-virgin olive oil
1 medium onion, coarsely chopped
2 garlic cloves, coarsely chopped
2 bunches broccoli (about 3 1/4 pounds), stems and florets chopped separately into 1/2-inch pieces
7 cups homemade or low-sodium canned chicken stock
1 teaspoon coarse salt
1 cup skim milk
1/8 teaspoon cayenne pepper
2 ounces extra-sharp cheddar cheese, grated or crumbled (about 1/2 cup)
8 thin slices crusty baguette

Directions

Heat oil in a large pot over medium heat until hot but not smoking. Add onion, garlic, and broccoli stems; cover, and cook, stirring occasionally, until vegetables are soft, about 15 minutes.
Add stock and salt; cover, raise heat to medium-high, and bring to a boil.
Add broccoli florets; reduce heat, and simmer, uncovered, until florets are just tender, about 10 minutes.
Remove soup from heat, and let cool, about 10 minutes. Fill a blender no more than halfway to puree soup in batches until smooth.
Return soup to pot; stir in milk and cayenne. Cook over medium heat until heated through (do not boil).
Heat broiler. Divide cheese among bread slices; toast under broiler until melted and golden brown, 45 to 60 seconds.
Divide soup among bowls. Top each bowl with a cheese toast, and serve.

Serves 8.

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A Different Salad: Turnips in Sour Cream

YumSugar — Tue, 30 Sep 2008 05:30:12 -0700

During the period of transition from Summer to Fall, you may find that while you see a lot of Fall produce in the market, the weather isn't quite cold enough for stews. This turnip salad is the perfect dish to make during this brief season. Although it's uncommon to see recipes with uncooked turnips, they're actually delicious eaten raw, with a dense, crunchy texture, and a flavor similar to radishes. It's important to slice the turnips as thinly as possible, and to make sure the salad is seasoned liberally with salt and pepper. If raw onions are too overpowering, reduce the amount of shallots in your salad. To get this recipe, which calls for only four ingredients, read more.

Turnip Salad
Adapted from The Four Ingredient Cookbook by Joanna Farrow

Ingredients

3 turnips, peeled
1/4 cup finely minced shallots
3/4 tablespoon white wine vinegar, to taste
4 tablespoons sour cream
Salt and pepper, to taste

Directions

Thinly slice the turnips. Put in a bowl.
Add the shallots and vinegar, and season to taste with salt and liberal amounts of pepper. Toss together, then stir in sour cream. Chill well before serving.

Serves 4.

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