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Moroccan-Rubbed Grilled Steak & Sweet Potatoes

Tue, 02/13/2007 - 10:07AM by partysugar 0 Comments -
Moroccan-Rubbed Grilled Steak & Sweet Potatoes From Eating Well 1 teaspoon ground allspice 1 teaspoon ground cumin 1 teaspoon ground ginger 1 teaspoon kosher salt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/2 teaspoon cayenne pepper 1 pound strip steak, trimmed of visible fat and cut into 4 portions 2 medium sweet potatoes (about 1 pound total), peeled and very thinly sliced 1 medium red onion, halved and very thinly sliced 4 teaspoons canola oil 1 teaspoon freshly grated orange zest
  1. Preheat grill to high.
  2. Combine allspice, cumin, ginger, salt, cinnamon, coriander and cayenne in a small bowl.
  3. Sprinkle steaks with 4 1/2 teaspoons of the spice mixture.
  4. Toss sweet potatoes and onion with canola oil, orange zest and the remaining spice mixture.
  5. To make a packet, lay 2 24-inch sheets of foil on top of each other (the double layers will help protect the ingredients from burning); generously coat the top piece with cooking spray. Spread half of the sweet potato mixture in the center of the foil in a thin layer. Bring the short ends of foil together, fold over and pinch to seal. Pinch the seams together along the sides to seal the packet.
  6. Repeat with two more sheets of foil and the remaining sweet potato mixture.
  7. Place the packets on the hottest part of the grill and cook, switching the packets' positions on the grill halfway through cooking, 5 minutes per side.
  8. Place the steaks in the front or back and cook, turning once, about 3 to 4 minutes per side for medium-rare.
  9. Transfer the steaks to plates and let rest while the packets finish cooking. Open the packets (be careful of steam) and serve alongside the steaks.
Serves 4. NUTRITION INFORMATION: Per serving: 337 calories; 18 g fat (6 g sat, 8 g mono); 69 mg cholesterol; 20 g carbohydrate; 22 g protein; 3 g fiber; 347 mg sodium; 480 mg potassium. Nutrition bonus: Vitamin A (220% daily value), Zinc (26% dv), Vitamin C (20% dv). 1 Carbohydrate Serving Exchanges: 1 starch, 3 medium-fat meats, 1 fat


Chicken Roll-Ups With Goat Cheese And Arugula

Mon, 02/12/2007 - 4:26PM by partysugar 0 Comments -
Chicken Roll-Ups With Goat Cheese And Arugula From Everyday Food magazine 8 chicken breast cutlets (about 1 1/2 pounds) Coarse salt and ground pepper 1 large bunch arugula (about 4 ounces), stems trimmed 3 ounces soft goat cheese, broken into small pieces 2 teaspoons olive oil
  1. Preheat oven to 425°.
  2. Season chicken with salt and pepper. On a clean work surface, lay cutlets flat (smooth sides down).
  3. Fill and roll (right): Layer each cutlet with arugula; crumble goat cheese in the center. Starting with the narrow end, roll up chicken tightly; seal with a toothpick.
  4. In a large nonstick ovenproof skillet, heat oil over medium-high heat; swirl to coat bottom of pan.
  5. Cook, seam side down, until golden brown, 1 to 2 minutes. Turn chicken.
  6. Transfer skillet to oven. Cook until chicken is opaque throughout, 10 to 12 minutes.
  7. Remove toothpicks, and slice chicken crosswise before serving, if desired.
Serves 4. Per serving: 271 calories; 9 grams fat; 43.9 grams protein; 1.2 grams carbohydrates; 0.5 gram fiber


Garlic Roast Potatoes

Mon, 02/12/2007 - 4:19PM by partysugar 0 Comments -
Garlic Roast Potatoes From Nigella Lawson 3 pounds maincrop potatoes 1/3 cup regular olive oil 1 head garlic Kosher salt
  1. Preheat the oven to 425 degrees F.
  2. Wash and dry the potatoes, but don't bother to peel them, and cut them into about 3/4-inch dice.
  3. Toss in a large oven tray and pour over the oil, smulching around with your hands to mix well.
  4. Separate the head of garlic into cloves adding them to the tray, and roast for about 1 hour, turning once or twice during that time, until crispy and golden but still soft on the inside.
  5. When they're done, remove to a large plate and sprinkle with salt.
Serves 6.


Champagne Risotto

Thu, 02/08/2007 - 4:43PM by partysugar 0 Comments -
Champagne Risotto From Cucina Testa Rossa 2 1/2 cups risotto rice (such as arborio) 3 shallots, chopped (or 1 onion, but I prefer shallots) 3 cloves garlic, chopped olive oil 4-5 cups chicken stock/chicken broth (or water in a pinch) 2 cups champagne ½ cup crème fraîche (or heavy cream) – optional
  1. Sauté shallots in olive oil until translucent.
  2. Add garlic and rice and sauté for 1-2 minutes.
  3. Add 1 cup of champagne and stir until almost all absorbed.
  4. Continue adding stock/broth in 1-cup amounts. Continue stirring and cook until almost done.
  5. Add champagne as last liquid and cook til done.
  6. Take off heat and stir in crème fraîche.


Kir Royale

Tue, 02/06/2007 - 5:03PM by partysugar 0 Comments -
Kir Royale From Epicurious 6 ounces champagne 1/2 ounce crème de cassis or chambord Lemon twist Pour the champagne and cassis into a champagne flute. Stir. Garnish with lemon twist. Serves 1.


Coeur a la Creme with Raspberries

Mon, 02/05/2007 - 5:34PM by partysugar 0 Comments -

Coeur a la Creme with Raspberries
From Sara Moulton

Coeur a la creme:
4 ounces cream cheese, softened
1/3 cup sour cream
1 tablespoon confectioners' sugar, or to taste
1/8 teaspoon vanilla
1/8 teaspoon fresh lemon juice
Pinch salt
1/3 cup frozen raspberries, thawed
1 teaspoon granulated sugar
1/4 teaspoon fresh lemon juice

Special equipment: 2 (1/3 cup) ceramic coeur a la creme molds and cheesecloth

  1. To make coeurs: Beat together cream cheese, sour cream, confectioners' sugar, vanilla, lemon juice, and a pinch of salt with a hand-held beater electric mixer until smooth.
  2. Force mixture through a fine sieve into a bowl to remove any fine lumps.
  3. Line molds with a single layer of dampened cheesecloth and divide cheese mixture among molds, smoothing tops. Fold overhanging cheesecloth over tops, pressing it lightly. Refrigerate molds in a shallow pan or dish (to catch drips) at least 4 hours or overnight.
  4. To make topping: Mash half of the raspberries with granulated sugar. Stir in remaining whole berries and lemon juice, then macerate, stirring occasionally, 20 minutes.
  5. Unmold coeurs and carefully peel off cheesecloth. Let coeurs stand at room temperature 20 minutes before serving.
  6. Spoon topping over coeurs.

Make Ahead: Coeurs may be chilled in molds up to 2 days, covered.

Serves 2.


Horseradish Mashed Potatoes

Mon, 02/05/2007 - 5:17PM by partysugar 0 Comments -
Horseradish Mashed Potatoes From Everyday Food magazine 2 pounds new potatoes, scrubbed and quartered Salt 3/4 cup milk 4 tablespoons butter, cut into small pieces 2 tablespoons prepared horseradish
  1. In a 5-quart saucepan, cover potatoes with salted water. Bring to a boil; reduce to a simmer. Cook until tender when pierced with the tip of a paring knife, 20 to 25 minutes.
  2. Drain; return to pan. Cook over medium-high, stirring, until dry, 1 to 2 minutes.
  3. In a small saucepan, bring milk to a simmer. Mash potatoes with butter, horseradish, hot milk, and 1 teaspoon salt.
  4. If too thin, cook over medium heat, stirring, until thickened.
Serves 4.


Petite Filet with Gorgonzola and Porcini Mushroom Sauce

Mon, 02/05/2007 - 5:08PM by partysugar 0 Comments -
Petite Filet with Gorgonzola and Porcini Mushroom Sauce From Giada De Laurentiis Filet: 2 (4 to 6-ounce) petite filet of beef Pinch salt Pinch freshly ground black pepper 6 tablespoons olive oil Gorgonzola and Porcini Mushroom Sauce: 6 tablespoons olive oil 1/2-pound (about 2 cup) dried porcini mushrooms, soaked and strained 2 shallot, sliced (about 4 tablespoons) 2 teaspoon chopped fresh thyme leaves 1/2 cup dry white wine 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 6 ounces (about 6 tablespoons) Gorgonzola 1 cup mayonnaise 2 teaspoon Dijon mustard
  1. For the beef: Preheat the oven to 350 degrees F.
  2. Sprinkle both sides of the beef with salt and pepper. Heat the olive oil in an oven-safe medium skillet over high heat. When the oil is hot, carefully place the filet in the pan. Cook until browned on both sides, about 3 to 4 minutes a side. Transfer the steak to the oven and bake until a meat thermometer reads 130 degrees F. for medium-rare, about 5 to 6 minutes. Remove the beef from the oven and let rest for 5 minutes.
  3. For the sauce: Heat the olive oil in a medium skillet over medium heat.
  4. Add the mushrooms and the shallots and cook until golden brown and tender, about 5 minutes.
  5. Add the thyme, white wine, salt, and pepper and continue to cook until all of the liquid has evaporated, about 5 more minutes.
  6. Meanwhile, put the Gorgonzola, mayonnaise, and mustard in a food processor and combine until smooth.
  7. Transfer the Gorgonzola mixture to the skillet with mushrooms and shallots.
  8. Gently stir the cheese mixture into the mushroom mixture.
  9. Slice the beef and serve topped with a dollop of the cheese sauce. Reserve leftover sauce for another use.
Serves 2.


Leafy Green Salad

Mon, 02/05/2007 - 4:59PM by partysugar 0 Comments -
Leafy Green Salad From Daniel Orr 2 tablespoons fresh lemon juice 1 1/2 tablespoons sherry vinegar 1/2 teaspoon dry mustard Pinch of five-spice powder 1 1/2 tablespoons minced shallot 1 small garlic clove, minced 1/4 cup plus 2 tablespoons extra-virgin olive oil Salt and freshly ground pepper 1 pound mixed baby greens 1/4 cup cilantro leaves 1/4 cup celery leaves 1/4 cup flat-leaf parsley leaves 1/4 cup chives (in 1-inch pieces)
  1. In a large bowl, whisk the lemon juice with the vinegar, mustard, five-spice powder, shallot and garlic.
  2. Slowly whisk in the olive oil and season with salt and pepper.
  3. Add the baby greens, cilantro, celery leaves, parsley and chives and toss to coat.
  4. Season with salt and pepper and toss again.
Serves 8.


Clams Casino

Mon, 02/05/2007 - 4:50PM by partysugar 0 Comments -
Clams Casino From Food Network Kitchens 3 slices bacon (about 2 ounces) 1/4 cup unsalted butter, softened 2 tablespoons minced shallots 2 large garlic cloves, minced 2 teaspoons minced fresh flat-leaf parsley leaves 2 teaspoons freshly squeezed lemon juice 1/4 teaspoon kosher salt Pinch cayenne pepper 36 little neck or cherrystone clams, scrubbed 1/2 cup sourdough breadcrumbs
  1. Cook the bacon in a medium skillet over medium heat until crisp. Drain and chop fine. Set aside.
  2. In a small bowl, stir together the butter, shallots, garlic, parsley, lemon juice, salt, and cayenne until combined. Set aside.
  3. Arrange the clams in a single layer in a large skillet pan, cover, and steam over high heat until their shells just begin to open, about 5 to 8 minutes. (Do this in batches if needed.) Set aside.
  4. When cool enough to handle, remove the top shells and discard. Slide a knife under each clam to loosen it in the shell.
  5. Crumple a large piece of aluminum foil and spread it out on a baking sheet. (The creases in the foil help keep the clams from tipping over.) Spread about a 1/4 teaspoon of the seasoned butter on top of each clam, top with some of the bacon, and about 1/2 teaspoon of the crumbs. Evenly space the clams on the prepared baking sheet. (The clams can be prepared to this point, covered, and refrigerated, up to 4 hours before serving.)
  6. Place a rack about 4 inches from the broiler element and preheat. Broil the clams until the crumbs are toasted and the butter is sizzling, about 3 to 4 minutes. Serve warm.
Serves 6.