PopSugar

Sole Inspired by Julia

partysugar — Fri, 21 Aug 2009 10:30:30 -0700

Whenever I chat with someone about the film Julie & Julia, it seems the famous recipe for beef Borgignonne enters the conversation. However, when I watched the movie it wasn't this dish that stood out in my mind. It was the sole meuniere - the life-changing fish that Julia enjoyed upon her arrival in France - that I long to taste. Since I have a copy of my grandmother's Mastering the Art of French Cooking, I went home and looked for Julia's recipe.Unfortunately it's not in the book, so I hit the Internet in search of a buttery white-fish recipe. Although it's not necessarily a classic sole meuniere, I experimented with this sole and herbed white wine lemon sauce. The final result wasn't a culinary revelation, but it was decidedly delicious. If you're looking for a light, filling meal with fresh flavors, why not channel Child? For the recipe, keep reading.

Killer App: Melon, Prosciutto, and Mozzarella Brochettes

partysugar — Mon, 17 Aug 2009 03:30:04 -0700

Although not as widely known as peanut butter and jelly, or salt and pepper, I consider melon and prosciutto to be a classic flavor combination. There is something about the sweet juiciness of the melon that so wonderfully complements the salty porkiness of the prosciutto. Throw some fresh mozzarella in the mix and you've got an appetizer that is insanely divine to eat!

This recipe serves the trio on a skewer, making it the perfect crowd-pleasing cocktail party bite. A drizzle of thick basil oil takes the easy and quick-to-prepare brochettes to a whole new level of deliciousness. Sound like something you might enjoy? Get the recipe and read more.

Brochettes of Melon, Prosciutto, and Fresh Mozzarella
From Bon Appétit

If melon isn't your cup of tea, consider using another type of fruit. I've also made this exact recipe with ripe peaches.

Ingredients

1/2 cup olive oil
1/3 cup (packed) fresh basil leaves plus sprigs for garnish
1 medium shallot, quartered
1 small (about 2-pound) cantaloupe, halved crosswise, seeded, cut into 6 wedges, peeled
6 small fresh water-packed mozzarella balls or one 8-ounce ball, drained
6 thin slices prosciutto, cut in half lengthwise, gathered into ruffle
6 8-inch wooden skewers

Directions

Using on/off turns, puree olive oil, 1/3 cup basil, and shallot in processor until basil and shallot are finely chopped.
Cut each cantaloupe wedge crosswise in half. If using large mozzarella ball, trim and cut into 6 cubes.
Alternate 1 melon piece, 1 piece ruffled prosciutto, 1 mozzarella ball or cube, 1 more prosciutto piece, and 1 more melon piece on each skewer. Can be prepared 2 hours ahead; cover and refrigerate. Bring to room temperature 15 minutes before serving.
Arrange skewers on platter. Drizzle with basil oil and sprinkle with cracked black pepper. Garnish with basil sprigs.

Serves 6.

Print recipe with images | without images

View 12 Photos ›

Happy Hour: Mai Tai For the Masses

partysugar — Fri, 14 Aug 2009 16:00:49 -0700

Last Thursday I got an email from a girlfriend asking me if I would make mai tais for a party on Friday night. Considering my profession, and the fact that I take pleasure in crafting specialty cocktails for my friends and family to enjoy, this is not an uncommon request. However, her email was more like a quickfire challenge because it wasn't just any old party, it was her rehearsal dinner and 78 people had RSVPed - that's a lot of mai tais. After reading the recipe for Trader Vic's classic mai tai, I started to get nervous. Each cocktail requires 3/4 ounce of freshly squeezed lime juice. If I made enough for everyone to have two drinks (156 cocktails) I would need a lot of limes. It was during this moment of panic that I made an executive decision.

As much as I love using fresh ingredients, premium alcohol, and homemade mixers, in this case, there simply wasn't time. Thus, I took some help from the store. The resulting four gallons of mai tai wasn't the most authentic tiki drink, but it tasted great and did the job at the party! To check out the massive recipe, that's ideal for large, college-style parties, read more.

Mai Tai For the Masses
Modified from HubPages

Ingredients

2 cups dark rum
1 cup light rum
1 cup triple sec
3 1/2 cups no-pulp orange juice
3 1/2 cups pineapple juice
2 cups sweet n' sour mix
1/2 cup grenadine

Directions
Combine all ingredients in a large pitcher or cooler. Stir to mix. Serve over ice.

Makes about 24 drinks (I made four batches for the rehearsal dinner).

Print recipe with images | without images

View 17 Photos ›

No Brainer Appetizer: Proscuitto-Wrapped Mozzarella Skewers

partysugar — Tue, 09 Dec 2008 10:15:07 -0800

Last night I attended a book launch for a yet-to-be released guide to the good life called Bixology. The book was written by Doug Biederbeck, the owner of San Francisco's popular restaurant Bix. The event was hosted at one of my favorite boutiques, Carrots, and the passed appetizers were original Bix creations. One of the delicious bites was an incredibly easy appetizer idea that I had to share with you! Proscuitto-wrapped mozzarella skewers are a fuss free, no-cook hors d'oeuvre perfect for a last-minute holiday party. I'll definitely be serving them at my next soiree. Here's how you make them:

Look for a high-quality fresh mozzarella. Bix's cheese is pulled in house making for a creamy, luscious texture. Slice into 1/2-inch thick rounds.
Wrap the outside edge with a piece of proscuitto and secure in place with a decorative toothpick.
Drizzle with olive oil and sprinkle with freshly ground pepper.

Voila - instant sophisticated appetizer!

Perfect Summer Finish: Peach Crumble

partysugar — Wed, 11 Jul 2007 15:58:39 -0700

My all time favorite summer fruit is the peach. When ripe, a bite into the sweet juicy flesh is like a taste of heaven. During the peach season I want to make peach everything: peach ice cream, peach milkshakes, peach pastries, peach bellinis... I think you get the idea. When I'm in the mood for peach pie, but feel much too lazy to whip up a homemade pie crust, I make the next best thing: peach crumble. It's a dessert that comes together in virtually minutes, all you have to do is peel and slice the peaches, then top with a flour, butter, brown sugar mixture. For no fuss baking at its best, get the recipe now, read more

Peach Crumble
From Family Fun

1/2 cup flour
1/2 cup brown sugar
1/2 tsp. nutmeg
1 tsp. cinnamon
Pinch of salt
4 tbsp. butter
5 peaches, or 2 16-oz. cans of peach halves, drained and sliced

Make the topping by combining flour, brown sugar, nutmeg, cinnamon and salt in a bowl. Cut in the butter and mix with your fingers until crumbly. Set aside.
Peel and slice peaches. Arrange the slices in a buttered 1-quart baking dish.
Cover with the crumble topping and bake at 450 degrees for 20 minutes. Serve warm with ice cream or whipped cream or alone cooled at room temperature.

Serves 4. `

Print recipe with images | without images

Stretch It: Easy Quad Stretch

FitSugar — Fri, 06 Jul 2007 07:30:00 -0700

I think the quads are the most over worked muscles in our bodies and they sure do get tight. This standing quad stretch is one of my favorite stretches because you can do it anywhere (I often do it when I am waiting for the elevator when no one is around). In fact I often refer to it as a "portable stretch" since you need no props to do it and you don't have to get on the ground.

Here are some tips:

If the challenge of balancing on one leg proves too difficult and detracts from the stretch, hold onto something.
Make sure that your knees are touching. This helps to target the stretch to the outside part of the quad which tends to overwork.
Squeeze your booty just a bit to increase the stretch.
Pulling your abs in will increase the stretch too! Engaging your deep abs will help with your balance too.
To increase the stretch, you can bend the bottom knee a bit.

Hold Stretch for 20 - 30 seconds

This is a great stretch to do after just about any activity, from hiking or running, to swimming and biking. Stretch those quads ladies!!! Your knees will love you for it.

I Heart Candy: Heath Bar Cake

partysugar — Tue, 19 Jun 2007 14:48:13 -0700

Every now and then I crave and eat an entire Caramello, so when YumSugar proposed her I Heart Candy challenge I figured I'd make a homemade version of a Caramello. However homemade caramel involves an entire hour of constant stirring, so I brainstormed and was immediately reminded of an old childhood favorite: Heath bar cake!

A Heath bar is a thin slab of English toffee covered with smooth milk chocolate. Made with a boxed cake mix, this dessert comes together in no time and can be masterfully assembled by any inexperienced cook. With layers of sweetened condensed milk, creamy caramel sauce, and clouds of pillowy whipped cream topped off with chunks of the classic Heath candy bar, this is one recipe that you have to try. Take a look at just how easy it is, read more

Heath Bar Cake
From Epicurious Forum

1 box of German chocolate cake mix
1 can of sweetened condensed milk
1 bottle or jar of caramel
1 tub of Cool Whip
4 Heath or Skor bars, crushed

Bake cake as directed according to box.
Poke holes about the size of a pencil all over the top of the cake.
Drizzle the milk and caramel over the cake, making a thin layer.
Refrigerate until completely cool. Cover with Cool Whip. Sprinkle the Heath or Skor bars.

Serves 8-10.

PartySugar's Notes: Instead of using cool whip (I felt guilty about making a cake from a box) I made whipped cream. Beat 1 1/2 cups heavy whipping cream with 1 tablespoon vanilla, and 2 heaping tablespoons powdered sugar until stiff peaks form. I also used one extra Heath bar.

View 10 Photos ›

Print recipe with images | without images

What's For Dinner? Easy Peasy Pizza!

partysugar — Fri, 18 May 2007 08:57:31 -0700

You all know how much I love pizza: in every shape, form, and flavor! Making homemade pizza does not have to be an elaborate production, with a little help from the grocery store you can have delicious crisp melt in your mouth pizza quicker than delivery. I know it's Friday and the last thing you feel like doing after a long week of hectic work is making dinner, but this is so fast, so simple, and so tasty that it really is a wonderful choice for tonight's dinner. The recipe calls for chopped green pepper but feel free to substitute your favorite vegetable: roasted red peppers, chopped tomatoes, or sliced mushrooms. Likewise use premade pizza dough if you're not a fan of pita. For the recipe, read more

Aloha Pizza
From Meal Time

4 (4-inch) pitas
2 tablespoons olive oil or 1/2 cup pizza sauce
1 can (8 ounces) pineapple tidbits in juice, drained
6 1/2 ounces extra-lean ham, thinly sliced
1/2 cup chopped green bell pepper
1 cup shredded, part-skim mozzarella cheese

Preheat oven to 425°F.
Arrange pitas on a baking sheet. Divide olive oil OR pizza sauce, spreading evenly over pitas.
Top with pineapple, ham, green pepper and cheese.
Bake for 10 to 12 minutes until cheese melts.

Serves 4.

Nutritional Information Per Serving: Calories 290; Total fat 14g; Saturated fat 4.5g; Cholesterol 30mg; Sodium 850mg; Carbohydrate 30g; Fiber 3g; Protein 20g

Print recipe with images | without images

Easy Appetizer Idea

partysugar — Thu, 17 May 2007 11:13:22 -0700

A few weekends ago I attended a huge picnic on a ranch. The hosts provided the meat, drinks, and entertainment while the guests were asked to bring an appetizer, salad, or dessert-pot luck style. As I was hitting the appetizer side of the giant flatbed (where all of the food was laid out) I discovered a super easy, totally tasty appetizer that made me wonder, why didn't I think of that? Roasted garlic with tiny croutons. Someone had roasted up a bunch of garlic heads and crisped up pieces of bread. The guests were allowed to stab a clove or two of the gooey, sweet garlic and smear it on to a piece of crusty bread. Bite-sized and delicious, I made a whole plate full of these before heading back over to my friends. This is great for feeding a crowd, a picnic potluck, or a wine tasting party at an art gallery. To roast garlic, cut about 1/4 inch off of the top of a garlic head. Place in a baking dish, drizzle with olive oil, sprinkle with salt and pepper and toss to coat. Sit garlic cut side up, cover with foil and bake at 350°F until garlic skin is golden brown and cloves are tender-about 45-55 minutes. Serve with Croutons and voila, instant appetizer!

Quick, Easy, Delish Dinner: Chicken and Spinach Risotto

partysugar — Wed, 16 May 2007 08:00:11 -0700

Technically risotto is a slow cooked, creamy Italian rice dish that involves roughly 20 minutes of constant stirring. However if you are in a rush and need a quick fix dinner, a scrumptious risotto-made with instant white rice is the ideal recipe. With boneless, skinless chicken breasts, a hefty amount of baby spinach, and a sprinkling of cherry tomatoes this recipe is a complete no brainer. No time consuming stirring yet all of the tasty goodness of a classic Italian dish. This would even work wonderfully for an impromptu dinner party-your guests will think you spent hours slaving over the stove when really the meal was made in mere minutes. If you are a beginner, new to cooking, I encourage you to give this recipe a whirl before you make the more lengthy original version. For the recipe, read more

Chicken and Spinach Risotto
From Kraft Foods

1 tablespoon extra virgin olive oil
1 lb. boneless skinless chicken breasts, cut into bite-sized pieces
4 cups baby spinach leaves, washed, dried
1-1/2 cups instant white rice, uncooked
1 cup grape or cherry tomatoes
1 can (10-1/2 oz.) condensed chicken broth
1/2 cup water
1/4 cup Parmesan cheese, grated

Heat oil in large deep nonstick skillet on medium heat.
Add chicken; cook 10 min. or until chicken is cooked through, stirring frequently.
Add spinach, rice, tomatoes, broth and water; mix well.
Bring to boil.
Reduce heat to low; cover. Simmer 5 min., stirring occasionally.
Stir in the Parmesan cheese.

Serves 4.

Print recipe with images | without images