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Filling and Fast Appetizer: White-Bean Puree

partysugar — Fri, 19 Jun 2009 16:00:39 -0700

Normally, I am the queen of the kitchen, but recently my sister and her best friend decided to treat me to a homemade dinner. Trish, my sister, is incredibly smart, so I wasn't surprised when she asked Chef Chris Behr, of San Francisco's SPQR, for an easy and delicious appetizer idea. He suggested making a thick white-bean puree for crostini. Trish took his advice and ran with it. The final appetizer was very quick to put together and shockingly good to eat. Who knew white beans mashed with garlic, lemon juice, and olive oil spread on grilled bread would taste so good? It's simple, it's rustic, it's fabulous. I highly recommend you make it the next time you need a rapid hors d'oeuvre. For an instant party, serve it with cheese, olives, and charcuterie. To look at the recipe,

White Bean Puree
Original recipe by Patricia Sweeney

Ingredients

1 (14 ounce) can of white cannelloni beans
1 garlic clove, minced
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
coarse salt and freshly ground pepper
Grilled bread or crostini for serving

Directions

Put the beans, garlic, olive oil, and lemon juice in a large bowl. Season generously with salt and pepper.
With clean hands, mash the beans combining the ingredients until thick and paste like. If necessary, thin to desired consistency with more oil and lemon juice.
Transfer to a serving dish and enjoy immediately with grilled bread or crostini.

Serves 4-6.

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Butterscotch Pudding Is Shockingly Easy, Sinfully Scrumptious

partysugar — Fri, 05 Jun 2009 08:00:25 -0700

Last week I got a text from an old college friend. She would be in town one night only and wondered if I wanted to get together for dinner. Since I'm a huge fan of impromptu soirées, I invited her and two other gals for dinner. With six hours to the dinner party, I frantically began to create a menu with appetizers, entree, and dessert. I wanted a dessert that was rapid, unexpected, and downright delicious. A dessert like Gourmet's fast butterscotch pudding.

From start to finish it takes less than 20 minutes to make. At first I was worried about it not setting quickly enough, but after chilling for three hours, it was thick, rich, and creamy. The girls were pleasantly surprised when I pulled the puddings from the fridge and totally satisfied after eating them.

The pure essence of butterscotch is apparent in each bite, and the pillowy whipped cream is a luscious accompaniment. The only thing I didn't like about this recipe was that it made exactly four portions and I was hungry for more! To delight your friends with this uncomplicated and nostalgic dessert, read more.

Butterscotch Pudding
From Gourmet

Ingredients

1/2 cup packed dark brown sugar
2 tablespoons plus 2 tsp cornstarch
1 1/2 cups whole milk
1/2 cup heavy cream
2 tablespoons unsalted butter, cut into bits
1 teaspoon pure vanilla extract
lightly sweetened whipped cream, for serving

Directions

Whisk together brown sugar, cornstarch, and 1/4 tsp salt in a heavy medium saucepan, then whisk in milk and cream.
Bring to a boil over medium heat, whisking frequently, then boil, whisking, 1 minute.
Remove from heat and whisk in butter and vanilla. Pour into a bowl, then cover surface with buttered wax paper and chill until cold, at least 1 1/2 hours.

Serves 4.

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Rescue Me Debuts Its Minisodes

BuzzSugar — Wed, 25 Jun 2008 09:42:56 -0700

Thanks (or no thanks) to the writers' strike, FX's Rescue Me won't be back on the air for its fifth season till Spring 2009. But Denis Leary and company weren't about to make fans go that long without at least a little taste of New York firefighter life.

On Tuesday, FX premiered the first of 10 Rescue Me "minisodes," bite-sized bits of the show (all approximately five minutes long) that are meant to tide fans over till next year. Each minisode will premiere at 10 p.m. on Tuesday for the next nine weeks; 10 minutes later, they'll show up on Crackle, and by the next day they'll spread through various other online video sites.

The first minisode, "Fast," finds Sean Garrity struggling to maintain his cleansing fast in the face of Lou's doughnuts. If you're a fan, will it be enough to get you through to next year? To watch "Fast" for yourself, just read more.

From Crackle: Rescue Me: Episode 1

Photo courtesy of FX

Are You a Fast Food Junkie?

YumSugar — Tue, 17 Nov 2009 05:50:07 -0800

In case you haven't been looped in, yesterday wasn't just Monday. It was also what some might argue to be the biggest food holiday of the year. No, not Thanksgiving; I'm talking about National Fast Food Day!

To celebrate the momentous occasion, I thought I'd test your knowledge of the drive-thru world. Have you been able to keep up with all of the newest offerings at your favorite fried franchises? Start playing to find out.

Question 1 of 8

Bacon & Cheese Angus Third Pounder

Come Party With Me: Last-Minute Thanksgiving - Menu

partysugar — Tue, 24 Nov 2009 07:50:22 -0800

Thanksgiving is two days away, and if you've all of a sudden realized that you're in charge of planning, cooking, and hosting a dinner, don't freak out. I've got your back - and an incredibly easy menu that can be put together in just about two hours. For the appetizers, take some help from the store. Pick up your favorite cheese, crackers, dried fruit, and nuts. Use these items to throw together an uncomplicated yet stunning cheese display. When it comes to the main course, the simpler the better. Serve turkey breast roasted with lemon and thyme, mashed sweet potato paprika puree, and a hearty, healthy portion of braised kale.

Thanksgiving isn't about the quantity of food, it's about the quality of conversation you have while enjoying the meal. To savor these dishes with loved ones, get the recipes and read more.

Early Bird Turkey
From Every Day With Rachael Ray

Ingredients

Two 2 3/4-pound boneless turkey breast halves with skin on
One 2 1/4-pound bone-in turkey thigh
1 tablespoon extra-virgin olive oil
1 tablespoon fresh thyme leaves
1/2 teaspoon salt
1 tablespoon pepper
1 lemon, halved crosswise
1/2 cup chicken broth
Store-bought cranberry sauce, for serving

Directions

Position a rack in the upper third of the oven and preheat to 400°. Arrange the turkey parts on a rimmed baking sheet, tucking the smaller end of each breast under to make an even thickness. Drizzle with the olive oil and season with the thyme, salt and pepper. Place the lemon halves, cut side down, in the pan. Roast until a meat thermometer inserted in each piece registers 155°, about 55 minutes.
Transfer the turkey parts to a cutting board and tent loosely with foil; let stand for 20 minutes before slicing.
Meanwhile, pour the chicken broth into the baking sheet, scraping up any browned bits. Pour into a microwaveable cup; skim the fat that rises to the surface. Microwave on high power for 1 minute. Serve the turkey pan sauce with the sliced turkey and cranberry sauce.

Serves 8.

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Sweet-Potato Purée With Smoked Paprika
From Gourmet

Ingredients

3 pounds sweet potatoes
1/2 stick (1/4 cup) unsalted butter, cut into 1/2-inch cubes and softened
1/3 cup heavy cream
1/4 teaspoon sweet or hot smoked paprika
1/4 teaspoon salt, or to taste
1/8 teaspoon cayenne, or to taste

Directions

Put oven rack in middle position and preheat oven to 400°F.
Prick each potato once with a fork, then bake potatoes in a foil-lined shallow baking pan until tender, about 1 hour.
When cool enough to handle, peel, then cut away any eyes or dark spots.
Purée potatoes with butter, cream, paprika, salt, and cayenne in a food processor until smooth.

Serves 8.

Make Ahead: Purée can be made 1 day ahead and chilled in an airtight container. Reheat in a double boiler or a metal bowl set over a saucepan of simmering water, stirring occasionally.

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Braised Kale
From Food & Wine

Ingredients

1/3 cup extra-virgin olive oil
4 garlic cloves, very finely chopped
1 1/2 cups chicken stock or low-sodium broth
3 pounds kale, stems and inner ribs discarded, leaves coarsely chopped
Salt and freshly ground pepper

Directions

In a very large soup pot, heat the olive oil. Add the garlic and cook over moderately high heat, stirring, just until fragrant, about 30 seconds.
Add the chicken stock, then add the kale in large handfuls, letting it wilt slightly before adding more. Season with salt and pepper, cover and cook over moderate heat until the kale is tender, about 5 minutes.
Remove the lid and cook until the liquid has evaporated, about 3 minutes longer. Transfer to a bowl and serve.

Serves 12.

Make Ahead: The braised kale can be covered and refrigerated overnight. Reheat before serving.

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Fast & Easy Dinner: Sole With Lemon-Shallot Brussels Sprouts

YumSugar — Mon, 23 Nov 2009 06:50:50 -0800

With an epic feast only a few days away, shun poultry (you'll be having it for days!) in favor of something on the opposite end of the flavor spectrum, such as a flaky white fish. Not only does sole make for a lighter dinner alternative and a great source of protein, but it's also extremely affordable. Keep the preparation super simple by dredging the fillets briefly in a mixture of flour, lemon, and white pepper, then pan-sauté in olive oil.

Serve with market-fresh Brussels sprouts that have been tossed with parsley and shallots. The resulting dish is straightforward, yet elegant. For the recipe, read more.

Fast & Easy Dinner: Feta-Stuffed Pita Burgers

partysugar — Wed, 18 Nov 2009 07:50:39 -0800

Who says a burger has to be served between two buns? This recipe takes the traditional notion of the cheeseburger and turns it on its head. Instead of crumbling cheese over the patties, the feta is stuffed into the middle of a ground meat mixture. A soft pita replaces the classic bun and spicy arugula stands in for the usual slice of lettuce. The resulting dish, which is full of Mediterranean flavors, would be great for impromptu weeknight entertaining. To create a meal, serve with store-bought hummus, pita chips, and kalamata olives. Want to see the recipe? Keep reading.

Fast Food Salad Breakdown

FitSugar — Mon, 06 Jul 2009 08:37:50 -0700

Chances are, you're doing some traveling this Summer and toting along healthy on-the-go snacks. But there's always a chance you'll find yourself hungry on the road with no choice but fast food.

Thankfully, many fast food chains are selling surprisingly healthy salads, but beware: fat and calorie bombs also abound. Of course, you're best off avoiding creamy salad dressing and opting for vinaigrettes: one pack of McDonald's Newman's Own Low-Fat Balsamic Vinaigrette has 40 calories and 3 grams of fat, while the brand's creamy Southwest dressing has 100 calories and 6 grams of fat per packet. If you opt for the creamy kind, try cutting the portion in half. Find out which salads have the most health appeal and which ones to avoid when you read more.

Food	Serving Size	Calories	Fat (g)	Saturated Fat (g)	Sodium (mg)	Sugar (g)	Carbs (g)	Protein (g)
Arby's Market Fresh Santa Fe Salad With Popcorn Chicken, No Dressing or Tortilla Strip	12.1 oz	415	17	5	806	6	37	25
*Arby's Market Fresh Martha's Vineyard Salad, No Dressing or Almonds	11.6 oz	273	9	4	609	17	25	22
*Burger King TenderGrill Chicken Garden Salad, No Dressing or Croutons	10.3 oz	240	9	3.5	720	3	8	33
McDonald's Bacon Ranch With Grilled Chicken, No Dressing	11.3 oz.	260	9	4	1,010	5	12	33
*McDonald's Caesar Salad With Grilled Chicken, No Dressing	11 oz.	220	6	3	890	5	12	30
Quiznos Flatbread Chopped Salad With Roasted Chicken Honey Mustard and Dressing	1 salad	1,070	71	13.5	1,770	15	69	37
Taco Bell Fiesta Taco Salad, No Shell	1 lb 0.8 oz	460	23	9	1,520	9	41	23
*Wendy's Garden Sensations Mandarin Chicken, No Almonds, Noodles, or Dressing	11 oz.	180	2	0.5	630	12	16	24
Wendy's Garden Sensations Homestyle Chicken BLT With Croutons and Dressing	14.7 oz.	780	53	14	1,740	14	42	37

* FitSugar pick

While Casual Chains Drop Prices, Fast Food Trades Up

YumSugar — Fri, 01 May 2009 08:00:37 -0700

Regardless of its location, price point, or popularity, no restaurant has remained untouched by the deteriorating economy. While many high-end restaurants have made adjustments, some of the most drastic changes taking place are happening between fast and casual food chains.

Casual restaurant chains such as Applebee's, Chili's, and TGI Friday's have desperately tried to keep sales steady with bargain deals. Applebee's started the trend by appealing to cash-strapped diners with a limited-time offer for a large appetizer with two entrees for just $20. Chili's joined in soon after with a "ten under $7" value menu. Earlier this week, TGI Friday's slashed the prices of all sandwiches and salads to a mere $5.Ironically enough, fast food chains have focused on premium items. Late last year, Burger King aimed to go higher-end with a new line of ribs, and this August, McDonald's is coming out with a one-third-pound Angus beef burger that's priced at $3.99. The number one fast food chain has also been selling specialty coffee drinks at its McCafé stores.

As both segments expand their food offerings, the casual chain and fast food sectors have become somewhat redundant. Have you frequented more fast food or casual chains lately? Which do you think has a better business model?

Source

Monday's Leftovers: Pork Cutlets With Cranberry Port Sauce

YumSugar — Mon, 16 Nov 2009 09:00:07 -0800

I just found the perfect use for my leftover cranberry sauce and boneless pork chops: this balanced dinner of sautéed pork cutlets.

I'll pan-fry some pork chops, then deglaze the pan with a combination of cranberries and port wine, for a sauce that's both sweet and tart.

The result? A mouthwatering meal that's full of flavor, not fat. Want to see the recipe? Then read more.