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Let's Dish: Whose Recipes Do You Trust?

YumSugar — Thu, 29 Oct 2009 05:50:54 -0700

Whether it's custard that won't set or brittle fleur de sel caramels, we've all had failed cooking attempts. But when disaster strikes while closely following a recipe, it poses the question: Whose recipes can be trusted? And whose cannot? Most religious recipe followers seem to have culinary experts they've come to trust. For example, I find it hard to pick on anything by famed perfectionist Thomas Keller. Same with any cookbook that's been tested over and over again, like those from the late Sheila Lukins. And I've never been able to find fault in a recipe from Tyler Florence or Ina Garten. Whose recipes have you counted on time and time again?

Top Chef Quiz: Dinner Party

partysugar — Thu, 08 Oct 2009 10:30:10 -0700

On last night's episode of Top Chef the cheftestants host a dinner party and are forced to cook in the house's small kitchen. Tyler Florence is the guest judge, Padma runs around in a green silk jumper, and we learn that Michael Voltaggio has two children. Were you watching? And if so, how well did you pay attention? Find out now and take the quiz!

Photo courtesy of Bravo

Take the quiz

Tyler Florence Hosts Search For the Greatest American Recipe

YumSugar — Fri, 18 Sep 2009 13:00:47 -0700

Tyler Florence may be slated to open several new restaurants and stores, but he's certainly not letting that get in the way of what he does best - TV. In addition to Tyler's Ultimate, his current show on Food Network, he's also teamed up with Lifetime and Parade magazine to host a new show, Search For the Greatest American Recipe.

The pilot, which begins production Sunday in Los Angeles, "will follow Florence as he travels to seven regions of the country to find unique homegrown recipes. Regional finalists then compete in a cooking competition that would lead to winning 'Greatest American Recipe.'"

In addition to hosting the show, TyFlo will also play the role of one of the show's judges. I'll be interested to see how the pilot pans out - after all, it sounds a bit like Food Network Challenge meets Chopped. Does Greatest American Recipe sound like something you'd watch?

Yummy Links: From Chile Peppers to Tyler Florence

partysugar — Fri, 28 Aug 2009 06:50:56 -0700

A visual guide to chile peppers. - Chow
A detailed look at Fall's cookbooks. - Eat Me Daily
Find out which brand of Greek yogurt tastes the best. - Serious Eats
Rachael Ray's not the only one with wacky recipe names; Guy Fieri's are pretty out there, too. - Food Network Humor
Easy secrets for doctoring up packaged foods. - The Epi-Log
Learn how to make a rooftop garden. - Grub Street
Tyler Florence is doing more than just television: he's opening several restaurants and stores. - Eater SF

Summer of Salads: Nicoise Salad

YumSugar — Tue, 14 Jul 2009 15:15:02 -0700

Since PartySugar and I have been infatuated with salads this Summer, I thought it would be appropriate to pay homage to the French national holiday today with a specialty native to the Côte D'Azur region of France.

Salade Niçoise, or Niçoise salad, originated in the town of Nice, and is made with boiled new potatoes, steamed haricots verts (baby green beans), boiled eggs, local olives, cured anchovies, and tomatoes, tossed in a Dijon mustard vinaigrette and topped with tuna. I selected a recipe that uses some classic ingredients, but also incorporates a few unconventional flourishes - like seared tuna and caperberries - for a current twist.

It's extremely important to note that the tuna should be removed from the pan immediately after searing - I left it in the pan after turning off the stove, and latent heat nearly cooked the tuna through. Bring a bite of French countryside to your kitchen when you read more

Come Party With Me: Independence Day - Menu

partysugar — Tue, 30 Jun 2009 09:00:45 -0700

Although I don't consider myself the most patriotic person, I love a good 4th of July celebration! With its warm weather, barbecue dinner, and fireworks finish, chances are you enjoy the nation's birthday party, too. If you haven't decided what to serve your family and friends, consider whipping up a meal that is all-American.

Start things off with finger-licking-good chicken wings. The sweet and spicy sauce is so simple it can be made with items you already have in your pantry. Next move on to a beloved classic: a bacon cheeseburger with all the fixings. No backyard party is complete without several stellar sides, so plate up a generous helping of creamy potato salad.

A platter of plump in-season heirloom tomatoes drizzled with olive oil rounds out the menu. Are you enticed by the sound of these dishes? Check out the recipes when you read more.

Chicken Wings With Sweet-and-Spicy Pantry Sauce
From Food & Wine

Ingredients

16 chicken wings, with the two joints attached, tips removed
1 cup ketchup
1/4 cup Dijon mustard
1/4 cup hot sauce
1/4 cup soy sauce
1 tablespoon light brown sugar

Directions

Make a slash on the inside of the chicken wing joints without cutting through the bone and in a few other places.
In a large, shallow baking dish, combine the ketchup with the mustard, hot sauce, soy sauce and brown sugar. Add the chicken wings and turn to coat. Cover and refrigerate overnight.
Light a grill. Remove the chicken wings from the marinade, leaving some of it on them, and reserve the remaining marinade. Grill the wings over a medium-hot fire, turning and basting them with the reserved marinade, until nicely charred and cooked through, about 30 minutes.
Stop basting during the last 5 minutes of grilling and discard any remaining marinade. Serve the wings hot or at room temperature.

Serves 4.

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Home-Ground Burgers With Bacon, Cheese, and Fresh Thyme
From Emeril Lagasse

Ingredients

2 pounds boneless beef chuck, cut into 1-inch cubes
6 ounces bacon, chopped
1 cup finely chopped onion
3 tablespoons thinly sliced garlic
1 tablespoon fresh thyme leaves
2 tablespoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 slices cheddar cheese
4 sesame-seed hamburger rolls, lightly toasted
1 1/2 cups shredded iceberg lettuce
8 thin slices tomato
Mayonnaise, for serving
Ketchup, for serving
Mustard, for serving
Pickles, for serving

Directions

Place the diced chuck in a large bowl.
Set a 10-inch saute pan over medium heat and add the bacon. Cook, stirring occasionally, until the bacon is crisp and most of the fat has been rendered, 7 to 8 minutes.
Add the onions to the pan and cook until they are softened, 4 to 5 minutes. Add the garlic and cook until fragrant, 1 minute longer. Add the thyme and toss to combine.
Remove the pan from the heat and pour the mixture over the diced chuck. Drizzle with the Worcestershire, and season with the salt and pepper. Toss gently but thoroughly to combine. Cover and set aside to marinate, refrigerated, for 1 hour.
Assemble a home grinder according to the manufacturer's instructions, using a medium die for grinding. Grind the meat mixture and then gently form it into 4 patties, being careful not to overwork it. Alternately, use a food processor to grind the meat in batches. Form gently into four patties. Cover and refrigerate until chilled, about 1 hour.
Preheat a grill to medium, and lightly oil the grate.
Remove the patties from the refrigerator and place them on the grill. Cook for 7 to 8 minutes. Then turn them over and place 2 slices of the cheddar on each burger.
Cook for another 7 to 8 minutes for medium-rare to medium, or until the burgers are cooked to the desired degree of doneness. Place a burger on the bottom of each of the 4 toasted buns. Dress with the lettuce and tomatoes, and add mayo, ketchup, mustard, and pickles as desired. Serve immediately.

Serves 4.

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Potato Salad
From Tyler Florence

Ingredients

2 pounds small Yukon gold potatoes
2 large eggs
Kosher salt
1/2 bunch sliced scallions, white and green parts
2 tablespoons drained capers
2 cups mayonnaise
1/4 cup Dijon mustard
1/4 cup finely chopped dill pickles with 1/4 cup juice, about 2 pickles
1/2 small red onion, chopped
2 tablespoons chopped fresh flat-leaf parsley
1/2 bunch dill, chopped
1/2 lemon, juiced
Freshly ground black pepper
Extra-virgin olive oil, for drizzling

Directions

Put the potatoes and eggs into a big saucepan of cold salted water. Bring to a simmer. After 12 minutes remove the eggs with a slotted spoon and let cool. Continue cooking the potatoes until a paring knife poked into them goes in without resistance, about 3 minutes longer. Drain the potatoes in a colander and let them cool.
Reserve some scallion greens and capers for garnish.
Meanwhile, stir together the mayonnaise, mustard, pickles and their juice, onion, remaining scallions and capers, parsley, and lemon juice in a bowl large enough to hold the potatoes
Peel the cool eggs and grate them into the bowl.
Stick a fork into the potatoes and lift them 1 at a time out of the colander. Break up the potatoes by hand into rough chunks, add them to the bowl and toss to coat with the dressing. Season, to taste, with salt and pepper. Drizzle with a little olive oil before serving.

Serves 4-6.

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Perfect Tomato Salad
From Real Simple

Ingredients

1 1/2 pounds tomatoes, preferably a mix of colors and sizes
1/4 cup extra-virgin olive oil
3/4 teaspoon kosher salt

Directions

With the tip of a paring knife, remove the stems from large tomatoes and slice them 1/4 inch thick. Leave grape or cherry tomatoes whole.
Divide the tomatoes among individual plates, drizzle with the oil, and sprinkle with the salt.

Serves 6.

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Chili Dogs Two Ways - Beginner and Expert

YumSugar — Wed, 20 May 2009 03:30:20 -0700

Corn dogs may not hit the spot for everyone, but how can one resist a warm, smoky chili dog, especially around Memorial Day? Gather up a group of your favorite friends and dress up some dogs. Throw together a 15-minute chili topping, or take the time to make your own chili and homemade coleslaw. You can choose either way when you read more.

Beginner Chili Dogs
From Tyler Florence

Ingredients

1/4 cup extra-virgin olive oil
1 medium onion, chopped
1 pound lean ground beef
1 cup ketchup
1 teaspoon chili powder
1 tablespoon prepared yellow mustard
Kosher salt and freshly ground pepper
4 all beef hot dogs, about 1/2 pound
4 hot dog rolls
1/2 cup shredded Cheddar

Directions

Make the chili: Heat a skillet over medium flame and add 2 tablespoons of olive oil. When the oil gets hazy, add the onion and cook, stirring, until they are soft and translucent, about 5 minutes. Add the ground beef, breaking it up with the back of a spoon, and cook until nicely browned, about 10 minutes. Stir in the ketchup, chili powder, and mustard; simmer for 15 minutes until thick; season with salt and pepper.
While the chili is cooking, place a large grill pan on 2 burners over medium-high heat or preheat an outdoor gas or charcoal barbecue and get it very hot. Brush the grates with oil to keep the hot dogs from sticking.
Parboil the dogs first before grilling: bring a pot of water to a boil and cook the hot dogs for about 5 minutes.
Remove from the water and grill the hot dogs just long enough to give them grill marks.
Brush the insides of the rolls with the remaining oil and place them face down on the grill until toasty. To serve, top each hot dog with the chili and some Cheddar cheese.

Serves 4.

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Expert Chili Dogs
From The Martha Stewart Show

Ingredients

Real-Deal Chili:
2 slices bacon, cut crosswise into 1/4-inch pieces
1 onion, coarsely chopped
3 cloves garlic, chopped (1 1/2 tablespoons)
2 tablespoons paprika
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1/2 teaspoon cayenne pepper
1 1/4 teaspoons salt
1/2 teaspoon pepper
2 pounds ground beef chuck
3 cups water
2 tablespoons fine cornmeal, or masa harina
1 1/2 tablespoons cider, or other vinegar
Classic Creamy Coleslaw:
1 tablespoon Dijon mustard
1 tablespoon cider vinegar
1 tablespoon freshly squeezed lemon juice
1 tablespoon sugar
1 teaspoon coarse salt
1/2 cup mayonnaise
1/4 cup sour cream
1 small green cabbage, (about 1 3/4 pounds), finely shredded
2 medium carrots, cut into 1/8-inch-thick matchsticks or coarsely grated
1 small onion, coarsely grated (optional)
For assemblage:
6 all-beef hot dogs
6 hot dog buns
Mustard, for serving
Chopped white onion, for serving

Directions

Make Real-Deal Chili: In a Dutch oven, cook bacon over medium heat until just beginning to brown, about 4 minutes. Add onion and garlic, and cook for 30 seconds. Add paprika, cumin, oregano, cayenne, salt, pepper, and ground beef. Cook, stirring occasionally, and breaking up the meat with the side of the spoon, until the beef is cooked through, about 10 minutes.
Stir in water, cornmeal, and vinegar, and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until liquid thickens, about 20 minutes. It may be necessary to add a little water to thin the chili.
Make Classic Creamy Coleslaw: Whisk together mustard, vinegar, lemon juice, sugar, salt, mayonnaise, and sour cream in a small bowl. Refrigerate dressing, covered, until ready to use, or up to 2 days.
Put cabbage, carrots, and onion (if desired) in a large bowl. Pour in dressing, and toss thoroughly. Refrigerate, covered, until slaw begins to soften, 1 to 2 hours. If not using immediately, refrigerate, covered, up to 2 days. Just before serving, toss coleslaw again.
Preheat griddle to medium heat. Fill a medium saucepan three-quarters full of water; bring to a boil. Add hot dogs, reduce heat to simmer, and cook until hot dogs are plump and heated through, about 6 minutes
Using tongs, transfer hot dogs to griddle. Open buns and place interior-side down on griddle. Cook hot dogs and buns until lightly browned.
Serve hot dogs in buns with mustard, coleslaw, chili, and onions.

Serves 6.

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Must-Read: Dinner At My Place

YumSugar — Mon, 11 May 2009 03:30:49 -0700

Over the past few months, I've been testing recipes from Tyler Florence's recent cookbook: Dinner At My Place $13.57.

Although Florence has penned several other cookbooks, this one has a particularly intimate feeling because it includes his family's favorite recipes along with great menus for dinner parties.

To find out if you should add it to your cookbook collection,
read more.

Pros:

The book is divided into innovative menus and theme parties. Some examples are Crab Season, Tolan's Birthday Dinner, and Sunday Dinner. There are a wide variety of recipes in each menu, which can be easily mixed and matched.
Many of the recipes offer substitutions in case some of the ingredients are not in season or are unavailable.
The last chapter, Cheat Sheet, has over 20 basic recipes (such as creamy parmesan potato gratin, Japanese beef broth, classic French Vinaigrette) that are fast and easy staples perfect for livening up any meal.

Cons:

Tyler is the father of three children, however, I thought it was overkill to dedicate an entire chapter to baby food. Perhaps a separate book or a smaller section? After all, I'm not making puree of anything for my adult guests anytime soon.
Directions for the recipes are in paragraph format rather than number.

Recipes: There are a wide variety of recipes in each of his pre-planned menus. Here are some that caught my attention.

Garden Puree Bruschetta
Blender Béarnaise
Watermelon Nectar with Lime Salt
Spicy Black-Eyed Pea Relish
Corn Pudding with Poblano
Artichoke Fritters with Meyer Lemon Salt
Beet Cakes with Sweet Greek Yogurt
Chinese Chicken Stock
Bourbon Peach Cobbler

Imagery: There are tons of pictures, which I promise will get you salivating.

Overall Rating: This cookbook has plenty of recipes perfect for a dinner party. It's not filled with lengthy and difficult culinary challenges, but rather tasty comfort foods that an average family is sure to enjoy.

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Come Party With Me: Easter - Menu

partysugar — Tue, 07 Apr 2009 09:00:40 -0700

While many people celebrate Easter over brunch, my family gathers together for a late lunch/early dinner. Since both Spring and Easter are about rebirth, serve a menu that highlights seasonal ingredients. Start with smashed peas and mint on crisp bruschetta. For the entree, offer guests a juicy leg of lamb roasted with garlic and rosemary and topped with a red wine reduction.

Traditional steamed artichokes get a modern makeover when paired with a quick tarragon mayonnaise. Luxuriously creamy scalloped potatoes with Parmesan cheese and thyme round out the rich holiday menu. To savor these dishes, get the recipes when you read more.

Smashed Peas With Mint Bruschetta
From Real Simple

Ingredients

1/2 baguette
1 10-ounce package frozen peas, thawed
1 tablespoon chopped fresh mint
2 tablespoons extra-virgin olive oil
3/4 teaspoon kosher salt
1/4 teaspoon black pepper

Directions

Thinly slice half a baguette. Place the rounds on a baking sheet and broil them until they're golden brown (about 1 1/2 minutes per side).
Process the peas in a food processor until roughly chopped. Stir in the mint, oil, salt, and pepper.
Spread the mixture on the rounds. Garnish the bruschetta with fresh mint leaves, if desired.

Serves 4-6.

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Leg of Lamb With Garlic and Rosemary
From Gourmet

Ingredients

1 (7-pound) semi-boneless leg of lamb, aitchbone removed, fat trimmed to 1/4 inch thick, and lamb tied
4 garlic cloves
1 tablespoon fine sea salt
2 tablespoons chopped fresh rosemary
1/2 teaspoon black pepper
1/4 cup dry red wine or beef broth

Directions

Pat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife.
Pound garlic to a paste with sea salt using a mortar and pestle (or mince and mash with a heavy knife) and stir together with rosemary and pepper. Put lamb in a lightly oiled roasting pan, then rub paste all over lamb. Let stand at room temperature 30 minutes.
Preheat oven to 350°F.
Roast lamb in middle of oven until an instant-read thermometer inserted 2 inches into thickest part of meat (do not touch bone) registers 130°F, 1 1/2 to 1 3/4 hours. Transfer to a cutting board and let stand 15 to 25 minutes (internal temperature will rise to about 140°F for medium-rare).
Add wine to pan and deglaze by boiling over moderately high heat, stirring and scraping up brown bits, 1 minute. Season pan juices with salt and pepper and serve with lamb.

Serves 8.

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Steamed Artichokes With Tarragon Mayonnaise
From Martha Stewart

Ingredients

2 lemons
6 to 8 artichokes
1/4 cup water
2 cups mayonnaise
1 1/2 teaspoons chopped fresh tarragon
3 dashes hot sauce, such as Tabasco
Coarse salt and freshly ground pepper, to taste

Directions

Squeeze juice of 1 lemon into a large bowl of cold water.
Trim stem of 1 artichoke flush with bottom. Snap off outer leaves. Using kitchen shears, cut off tips of remaining leaves. Place in lemon water. Repeat.
Drain artichokes, and place in a pot in a single snug layer (in batches if necessary). Add 1/4 cup water. Bring to a simmer, cover, and steam until tender, about 35 minutes. Remove from pot. Let cool. Cover, and refrigerate for up to 2 hours.
Meanwhile, zest and juice remaining lemon. Whisk zest, 2 tablespoons juice, the mayonnaise, tarragon, hot sauce, salt, and pepper. Serve alongside artichokes.

Serves 6 to 8.

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Scalloped Potatoes
From Tyler Florence

Ingredients

1 1/2 cups heavy cream
1 sprig fresh thyme
2 garlic cloves, chopped
1/2 teaspoon ground nutmeg
Butter
2 pounds russet potatoes, peeled and cut into 1/8-inch thick slices
Salt and freshly ground black pepper
1/2 cup grated Parmesan, plus more for broiling

Directions

Preheat the oven to 375 degrees F.
In a saucepan, heat up the cream with a sprig of thyme, chopped garlic and nutmeg.
While cream is heating up, butter a casserole dish. Place a layer of potato in an overlapping pattern and season with salt and pepper. Remove cream from heat, then pour a little over the potatoes. Top with some grated Parmesan. Make 2 more layers.
Bake, uncovered, for 45 minutes. Sprinkle some more Parmesan and broil until cheese browns, about 5 minutes.

Serves 4-6.

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Hash It Out With Brussels Sprouts and Bacon

YumSugar — Mon, 23 Mar 2009 16:15:41 -0700

Everything tastes better with bacon and brussels sprouts are no exception. For some reason, I normally only have brussels sprouts at holidays meals, but this tasty vegetable beckons to be eaten more often.

With the cold front that came through San Francisco, it was a perfect weekend to test Tyler Florence's comforting brussels sprouts hash. The enticing recipe includes tender brussels sprouts, caramelized pearl onions, and crispy potatoes; the whole thing is topped with crunchy bacon and fresh parsley. A touch of briefly reduced balsamic vinegar finishes off the dish and provides a zingy bite that enhances the full, rich flavor of the hash. To get started on this scrumptious side dish, read more.

Brussels Sprouts and Bacon Hash
From Tyler Florence's Dinner at My Place

Ingredients

Extra-virgin olive oil
4 slices thick-cut bacon
4 fresh thyme sprigs
1 pound fingerling potatoes, cut lengthwise*
2 cups Brussels Sprouts, cut into thick slices
1/2 pound red or white pearl onions, peeled and cut in half
1/2 cup reduced-sodium chicken broth
2 tablespoon balsamic vinegar
1/4 bunch Italian flat-leaf parsley, roughly chopped

Directions

Set a large saute pan over medium heat and add 2 tablespoons of olive oil. Cut bacon into long, thin strips and add to pan with thyme. Cook for 5 to 7 minutes to render the fat. Remove bacon with a slotted spoon and set aside on a paper towel. Discard half of the fat in the pan.
To the remaining fat in the pan, add the potatoes and cook for one to two minutes. Add brussels sprouts and onions. Season with salt and pepper and cook until slightly browned. Add chicken broth and continue to cook for 3 to 5 minutes, until liquid has evaporated and vegetables are tender. Remove and discard thyme sprigs. Add vinegar and toss to coat. Cook until the vinegar has reduced.
Transfer to serving dish and fold in parsley and reserved bacon.

Serves 6-8 people.

*I substituted a yellow potatoes for fingerling potatoes, which I cut in 1-inch strips.

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