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Killer Apps: Clams Casino

partysugar — Thu, 05 Nov 2009 09:00:38 -0800

Although appetizers aren't the first thing that come to mind when one thinks of Thanksgiving dinner, I like to give my family something to nibble on while they wait for the big meal. Usually I serve a luxurious bite like crab cakes or baked brie with mushrooms. This year, I'm offering a classic seafood crowd-pleaser, clams casino.

Even my mom, who's not into clams, enjoys these savory, finger-licking-good, bacon-and-shallot-topped clams. They can be assembled in the morning and baked later, making them ideal for an event like Thanksgiving. These delicious clams are also an excellent addition to a cocktail party menu, so bookmark the recipe now

'Wich of the Week: Chocolate and Brie Panini

YumSugar — Wed, 11 Feb 2009 14:00:32 -0800

If you're not cooking a romantic dinner for two this Valentine's Day, then give this strangely delicious sandwich a shot. Made with salty, creamy brie and dark chocolate, this panini is neither a full-on dessert or a savory entree, but the sticky, gooey results will have you licking your fingers anyway. I've been curious to try this ever since PartySugar featured it on the menu of her wine and chocolate tasting, so I whipped up a batch on the panini press the other day. I had a lot of leftover dark chocolate from the holidays, so I used that rather than the semisweet chips, which sounded too sweet. To see how it turned out and to get the recipe, read more.

In addition to swapping in dark chocolate, I also reduced the amount used on each sandwich, after making one panini and finding that the chocolate totally overpowered the cheese. To me, it's the combination of velvety chocolate and savory, decadent brie that makes this sandwich interesting. I also added more basil and left the leaves whole, just because I liked the look of it. Some of my friends found the basil too weird and said they'd swap in mint, which would also be good. Here's how I did it.

Chocolate and Brie Panini
Modified From Giada De Laurentiis

Ingredients

12 slices sourdough bread
1/3 cup extra-virgin olive oil
12 ounces Brie cheese, thinly sliced
10 ounces dark chocolate squares
2/3 cup fresh basil leaves

Directions

Preheat the panini grill.
Using a very sharp knife, cut the chocolate squares into bite-size pieces.

Brush both sides of the bread with olive oil. Grill the bread slices until they begin to turn golden, about 1 to 2 minutes.
Remove from the panini grill and place 2 ounces of cheese on 1 slice of bread (the bottom half), top the cheese with 1/4 cup chocolate chips, and a few leaves of basil. Top with another slice of bread. Continue with the remaining sandwiches.

Return the sandwiches to the panini grill until the chocolate begins to melt, about another 2 minutes.

Cut the sandwiches into 2-inch wide rectangles or small triangles and transfer to a serving platter.

Serves 6.

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Come Party With Me: Annabelle's Birthday - Desserts

partysugar — Wed, 15 Jul 2009 11:45:03 -0700

To celebrate her fourth birthday, FabSugar and her Frenchie, Annabelle, are going to make dog-friendly cupcakes. Annabelle loves to cook, so they'll be using Francesca and Sharkey's (Martha Stewart's Frenchies) recipe. The cupcakes are a mixture of ground, dried dog food, carrots, and peas. For the people in attendance, Fab's mom is taking a tip from Giada de Laurentiis and will be putting together a gelato bar!

She'll make a simple chocolate sauce and freshly whipped cream. Then she'll set out an assortment of toppings like chopped nuts, peanut butter chips, and rainbow sprinkles. The guests can make a sundae to their liking. Sound fun? Get the recipe.

Reader Recipe: Salmon with Puff Pastry and Pesto

YumSugar — Fri, 21 Sep 2007 01:03:55 -0700

I was checking out all the great recipes in the Food & Entertaining channel, when I came across this colorful salmon with puff pastry and pesto that TeamSugar member rlveronica cooked up. It's simple to make, and whips up in no time at all. It's also quite colorful and flavorful and is bound to be a hit. To cook up this meal for dinner tonight, read more

Submitted by TeamSugar member rlveronica
From Giada De Laurentiis, Food Network

So easy to make! It's a great hit too!

Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 10 minutes
Yield: 4 servings

You'll need:
4 pieces of purchased puff pastry, each cut to be just larger than a piece of salmon
4 (4 to 6-ounce) pieces salmon
1/4 cup sliced almonds
1/4 cup purchased pesto
2 tomatoes, sliced

Directions:
Preheat the oven to 400 degrees F.
On a foil-lined baking sheet, place the 4 pieces of puff pastry. Also place the 4 pieces of salmon, being careful to make sure they are not touching. Sprinkle each piece of salmon with 1 tablespoon of the sliced almonds. Bake for 10 minutes.

To serve, place each piece of puff pastry on a plate. Top each puff pastry with 1 tablespoon of pesto. Top the pesto with 2 slices of tomatoes each. Top the tomatoes with the salmon and serve.

Source

Orange Ricotta Poundcake = Perfect Holiday Gift

partysugar — Mon, 17 Dec 2007 11:11:39 -0800

The other day my dad watched Giada De Laurentiis make a scrumptious pound cake. Moments after she took the cake from the oven he was on the phone begging me to make it. Never one to disappoint daddio, I made it over the weekend. The recipe is super easy and the cake is absolutely divine.

Ricotta cheese adds a smooth, creamy texture and orange zest gives the cake a delicious, holiday flavor. It would also make a marvelous hostess gift when wrapped up in decorative paper and ribbon. I served it with orange wedges for garnish and a simple Amaretto whipped cream. For the recipe, read more

Ricotta Orange Poundcake
From Giada De Laurentiis

1 1/2 cups cake flour
2 1/2 teaspoons baking powder
1 teaspoon kosher salt
3/4 cup (1 1/2 sticks) butter, room temperature, plus more to grease the baking pan
1 1/2 cups whole milk ricotta cheese
1 1/2 cups sugar, plus 1 tablespoon
3 large eggs
1 teaspoon vanilla extract
1 orange, zested
2 tablespoons Amaretto
Powdered sugar, for dusting
1 cup whipping cream
2 tablespoons sugar
1 tablespoon Amaretto
1 teaspoon vanilla extract, optional

Preheat the oven to 350°F. Grease a 9-x-5-x-3-inch loaf pan with butter.
In a medium bowl combine the flour, baking powder, and salt. Stir to combine.
Using an electric mixer, cream together the butter, ricotta, and sugar until light and fluffy, about 3 minutes. With the machine running, add the eggs one at a time.
Add the vanilla, orange zest, and Amaretto until combined. Add the dry ingredients, a small amount at a time, until just incorporated.
Pour the mixture into the prepared pan and bake until a toothpick comes out clean and the cake is beginning to pull away from the sides of the pan, about 45 to 50 minutes. Let the cake cool in the pan for 10 minutes then transfer to a wire rack to cool completely. Using a mesh sieve, dust the cooled cake with powdered sugar.
Meanwhile, beat the heavy cream in a clean bowl until soft peaks form. Add the sugar, Amaretto, and vanilla if using. Beat until stiff peaks form. Transfer to a decorative serving bowl.
To serve, slice the cake and serve with the whipped cream.

Serves 8–10.

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Cheese-Stuffed Mushrooms Two Ways - Beginner and Expert

YumSugar — Wed, 14 Oct 2009 05:50:53 -0700

Rustic, woodsy cremini mushrooms are the perfect flavor this time of year, and they make a killer app for gatherings big and small - especially when combined with the nuttiness of aged, hard Italian cheeses such as Parmigiano-Reggiano or Pecorino Romano.

Whether you're new to cooking or a seasoned expert, stuffed mushrooms are an ideal start to any meal, and many versions are vegetarian! Keep it simple by baking 'shroom caps with a cold cheese mixture, or opt for a more sophisticated variation by making your own breadcrumbs, then adding sautéed vegetables into the stuffing before sticking the bites into the oven. Interested? Then keep reading.

The Basics: Pesto

partysugar — Mon, 10 Aug 2009 10:15:17 -0700

When basil is in season, I can't make enough pesto. The classic Italian sauce native to Genoa tastes delicious on everything from pasta to pizza to grilled fish. It's excellent stirred into salads or slathered on sandwich bread. Although store-made pesto is widely available, it's easy to make. Pesto is simply an uncooked paste consisting of fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil. It can be made with a mortar and pestle or in a food processor. Once you have mastered the basic recipe, you can get creative with other herb, nut, and cheese combinations. To learn the basic technique, read more.

Pesto
From Giada De Laurentiis

Ingredients

2 cups packed fresh basil leaves
1/4 cup toasted pine nuts
1 garlic clove, peeled
1/2 teaspoon kosher salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for seasoning
1/2 to 2/3 cup extra-virgin olive oil
1/2 cup grated Parmesan

Directions

In a blender or food processor, pulse the basil, pine nuts, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon pepper until finely chopped.
With the machine running, slowly add the olive oil until the mixture forms a smooth and thick consistency. Add the Parmesan and pulse until combined. Season with salt and pepper, to taste.

Makes 1-1 1/2 cups.

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Mushroom Crostata Is a Scrumptious Starter

partysugar — Thu, 13 Nov 2008 14:00:07 -0800

Looking for the perfect appetizer to serve at Thanksgiving dinner? Look no further than this delicious mushroom and pancetta crostata. A crostata is an Italian free-form tart that's similar to a savory pie. The dough is simple to make and requires 20 minutes of chill time. The filling, a mixture of mushrooms, pancetta, thyme, and cheese is rich and luxurious.

It makes an elegant start to a party when sliced into individual portions and served with a glass of sparkling wine. If you dislike mushrooms, get creative with the crostata technique. Figs and goat cheese, grapes and ricotta, and pears and blue cheese are combinations that would make great fillings. To learn how I made it, read more.

Crostata With Mushrooms and Pancetta
From Giada's Kitchen

Ingredients

For pastry crust:
1 1/2 cups all-purpose flour
1/2 teaspoon salt
3 tablespoons cold unsalted butter, cut into small pieces
1/2 cup mascarpone cheese
1 1/2 tablespoons lemon juice
3 tablespoons ice water
For mushroom filling:
4 tablespoons olive oil
2 ounces diced pancetta
2 shallots, minced
1 pound assorted mushrooms, such as cremini, shiitake, and button
1 tablespoon chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/3 cup (1 ounce) grated smoked mozzarella cheese
1/3 cup ( 1 ounce) grated fontina cheese
2 tablespoons freshly grated Parmesan cheese
1 large egg, lightly beaten

Directions

For the crust: In a food processor combine the flour and salt, and pulse to combine. Add the butter and pulse until the butter is finely chopped and the mixture resembles coarse meal. Add the mascarpone and lemon juice and pulse a few times. Add the ice water and run the machine just until the mixture is moist and crumbly, but do not form a ball.

Turn the dough out onto a sheet of plastic wrap and press into a disk. Wrap the dough tightly and refrigerate for 20 minutes.
For the mushroom filling: Heat 2 tablespoons of the olive oil in a large saute pan over medium-high heat. Add the pancetta and cook until crisp and golden, about four minutes. Using a slotted spoon, transfer the cooked pancetta to a small bowl.
Add the remaining 2 tablespoons of olive oil to the pan. Add the shallots and cook for 30 seconds. Add the mushrooms and cook, stirring frequently, until all of the moisture has evaporated, about 12 minutes.
Remove the pan from the heat and stir in the cooked pancetta along with fresh thyme, salt, and pepper. Set aside to cool for 10 minutes.

Place an oven rack in the lower third of the oven and preheat the oven to 400°F.
Unwrap the chilled dough and place it on a sheet of parchment paper. Roll the dough into an 11-inch circle, about 1/4 inch thick. Lift the parchment paper and transfer it and the dough to the baking sheet.
Stir the mozzarella and fontina into the cooled mushroom filling and spread in the center of the dough circle, leaving a 2-inch border.

Sprinkle the filling with Parmesan.
Fold the dough border up over the filling to form an 8-inch round, pleating the edge of the pastry. Brush the crust with beaten egg. Bake the crostata until the crust is golden about 25 minutes. Slice and serve.

Serves 4.

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Come Party With Me: Rehearsal Dinner - Drinks

partysugar — Thu, 28 May 2009 15:00:23 -0700

At a rehearsal dinner, don't go overboard with the alcohol. The last thing you'll (whether you're the bride, maid of honor, or a guest) want to deal with on the big day is a hangover. Don't offer a full bar, instead tempt guests with one cocktail, beer, wine, and sodas. When making special toasts, sip sparkling wine. For Ronda's backyard soirée, I'm making a batch of limoncello spritzers with mint.

The light fizzy concoction is festive and fits with the relaxed Italian theme. This delightful cooler is a refreshing start to any Summer menu, so get the recipe now and read more.

Limoncello Spritzers With Mint
Modified from Giada De Laurentiis

Ingredients

Limoncello:
2 pounds lemons (about 10 large)
1 (750-ml) bottle 100-proof vodka
2 1/2 cups sugar
2 1/2 cups water
Spritzers:
Ice cubes
1 cup fresh mint leaves
1 cup club soda

Directions

To make limoncello: Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use). Place the lemon peels in a 1-quart jar. Pour the vodka over the peels and screw on the lid. Steep the lemon peels in the vodka for 1 week at room temperature.
Stir the sugar and water in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely, then stir in the vodka mixture.
Strain the liquids into bottles, pressing on the peels to extract as much liquid as possible. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.
To make spritzers: Fill 4 tall glasses halfway with ice. Add the mint leaves. Using the handle of a wooden spoon, coarsely crush the mint leaves into the ice. Pour some limoncello over, and stir to blend. Add a splash of club soda and serve.

Makes 2 1/2 quarts of limoncello and 4 spritzers.

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The Basics: Marinara Sauce

partysugar — Fri, 17 Apr 2009 10:38:38 -0700

When it comes to cooking, there are many basic recipes that are like building blocks. Take a simple vinaigrette, for example: once you know the most common ratio of oil to vinegar, you can easily change and enhance the flavor by adding herbs, garlic, finely grated cheese, mustard, honey, citrus, or whatever ingredients entice your tastebuds. Our new regular feature, The Basics, highlights these important recipes. We're taking you back to the basics by providing foundation recipes that you can build upon.To kick of the series, I've made homemade marinara sauce. While you can find this staple in every grocery store, it's far more delicious if you take the time to make your own. The recipe is uncomplicated and alterable. It's an effortless tomato sauce that can be tossed with pasta, turned into a dip, or spread on a pizza dough. To look at the recipe and see suggestions on how to transform it into a more complex sauce, read more.

Marinara Sauce
From Giada De Laurentiis

Ingredients

1/4 cup extra-virgin olive oil
1 small onion, finely chopped
1 garlic clove, finely chopped
1 celery stalk, finely chopped
1 carrots, peeled and finely chopped
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 (32-ounce) can crushed tomatoes
1 dried bay leaf

Directions

In a large pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes.
Add the celery, carrots, and 1/2 teaspoon each of salt and pepper. Saute until all the vegetables are soft, about 10 minutes.
Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour.
Remove and discard the bay leaves. Season the sauce with more salt and pepper, to taste. The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.

Makes about 4 cups.

Variations
To make a spicy tomato sauce, stir in red pepper flakes and ancho chile powder (or chopped chipotle in adobe) when you add the tomatoes.

To make a rich bolognese-style sauce, deglaze the vegetables with red wine. Pour in milk when you add the tomatoes.

To make a tangy puttanesca-inspired sauce, saute anchovy fillets with the vegetables. Add capers, black olives, and fresh oregano when you add the tomatoes.

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