Here’s a soup to ease you back into fall: Corn Soup with Crisp Proscuitto and Basil (click for the recipe) from Fine Cooking magazine.
If you’re tired of grilling corn, but you’re not yet ready for a middle-of-winter chowder, this soup will perfectly suit your cravings. It’s warm but light, perfect for early autumn weather.
The soup does beautiful job of capturing the sweetness of corn that you can find at its best now at farmer’s markets and supermarkets. It’s truly delicious.
The recipe’s secret technique is the addition of the cobs, which have had the corn stripped off, to the chicken broth and corn while it heats up. This adds a deeper corn flavor. The cobs are taken out before the soup is puréed, of course.
The recipe calls for three to four large ears of fresh corn. For me, that wasn’t enough -- I used six large cobs to get the three cups of corn kernels called for by the recipe. However, I only used three of the de-stripped cobs when heating them up with the other ingredients.
I used my corn de-cobbing technique of standing a cob up, nose down, in the tube part of an angel food cake pan, then stripping off the kernels with a knife into the pan.
The prosciutto that’s served on top of the soup is crisped by placing three very thin slices of it in a single layer on a small baking sheet and broiling, flipping once, for about three minutes. It’s left to cool and is then finely chopped and crumbled by hand.
In a Dutch oven or large soup pot over medium heat, butter is melted, then chopped yellow onion is added and cooked until softened.
Four cups of water, two cups of chicken broth (I used the store-bought kind), diced peeled red potato, half of the corn, the cobs and salt are added to the pot and brought to a boil, then reduced to low and simmered for 10 to 15 minutes. The cobs are discarded.
My husband used a hand-held immersion blender in the pot to purée the soup, and so didn’t need to transfer it to a blender as the recipe directs.
The rest of the corn is added to the puréed soup, and it’s simmered for three to five minutes until the kernels are tender.
Each serving of the soup is garnished with the crisp prosciutto and chopped fresh basil.
Showing posts with label Fine Cooking. Show all posts
Showing posts with label Fine Cooking. Show all posts
Wednesday, September 7, 2011
Thursday, July 21, 2011
A recipe on the top of our grilling list:
Grilled Rosemary Chicken Thighs with
Sweet & Sour Orange Dipping Sauce
At the time I write this, Grilled Rosemary Chicken Thighs with Sweet & Sour Orange Dipping Sauce (click for the recipe) received 21 rave reviews on the Fine Cooking magazine website.
These folks are smart – this is a mighty delicious dish that you won’t want to miss.
It’s a favorite in our house, and easily one of the top five best grilled dishes my husband and I have ever made.
It’s so quick and easy to make, with blissfully simple ingredients.
You could serve it on a weeknight, or impress friends at an outdoor dinner party.
Because the recipe uses chicken thighs, which are naturally very moist, it’s quite hard to grill the chicken to the point that it’s too dry.
The accompanying Sweet & Sour Orange Dipping Sauce is so terrific, you may just consider making it on its own for the dipping of egg rolls or spring rolls, for example.
The recipe has an option for preparing the chicken as kebabs, but we’ve always made the less fussy version of simply grilling the chicken thighs.
I flattened out each chicken thigh (they’re usually sold rolled up slightly) before oiling and seasoning them, and my husband put them in a fish grilling basket sprayed with cooking spray for grilling.
One tablespoon of minced fresh rosemary is combined with dark brown sugar, kosher salt, pepper and crushed red pepper flakes. I used ½ tsp of red pepper flakes instead of one teaspoon as directed in the recipe, just to cut down on potential heat.
The recipe says to drizzle olive oil and sprinkle the chicken with the rosemary mixture in a shallow pan. I used a large glass baking dish.
The chicken is grilled, then left to rest for a few minutes.
The dipping sauce is made by warming marmalade, rice vinegar and one teaspoon of minced fresh rosemary.
The chicken is served with the dipping sauce.
These folks are smart – this is a mighty delicious dish that you won’t want to miss.
It’s a favorite in our house, and easily one of the top five best grilled dishes my husband and I have ever made.
It’s so quick and easy to make, with blissfully simple ingredients.
You could serve it on a weeknight, or impress friends at an outdoor dinner party.
Because the recipe uses chicken thighs, which are naturally very moist, it’s quite hard to grill the chicken to the point that it’s too dry.
The accompanying Sweet & Sour Orange Dipping Sauce is so terrific, you may just consider making it on its own for the dipping of egg rolls or spring rolls, for example.
The recipe has an option for preparing the chicken as kebabs, but we’ve always made the less fussy version of simply grilling the chicken thighs.
I flattened out each chicken thigh (they’re usually sold rolled up slightly) before oiling and seasoning them, and my husband put them in a fish grilling basket sprayed with cooking spray for grilling.
One tablespoon of minced fresh rosemary is combined with dark brown sugar, kosher salt, pepper and crushed red pepper flakes. I used ½ tsp of red pepper flakes instead of one teaspoon as directed in the recipe, just to cut down on potential heat.
The recipe says to drizzle olive oil and sprinkle the chicken with the rosemary mixture in a shallow pan. I used a large glass baking dish.
The chicken is grilled, then left to rest for a few minutes.
The dipping sauce is made by warming marmalade, rice vinegar and one teaspoon of minced fresh rosemary.
The chicken is served with the dipping sauce.
Sunday, July 17, 2011
Peaches and lettuce make
this sandwich 'refreshing'
Refreshing isn’t often a word associated with sandwiches.
But it’s the word I used to describe Peach, Pancetta, Lettuce and Tomato Sandwiches (click for the recipe).
“Those sandwiches were refreshing,” I said to my husband after we finished eating them. “There’s some sweetness from the peaches and coolness from the lettuce.”
He agreed with that observation.
We both agreed, too, that the sandwich was a nice weeknight meal. It was quick to put together, and only requires turning on the oven for a few minutes, a blessing on a summer evening.
The sandwiches are like an extra-summery twist on a BLT, with pancetta, a type of thin Italian bacon, standing in for standard bacon.
My husband, who made the sandwiches, varied the amounts of the fillings called for in the recipe as he saw fit. He rightly observed the recipe seemed to call for an awful lot of pancetta, so he cut it back to about half.
But he also felt another peach was needed, so he added another.
The recipe is good that way – the filling amounts can be varied according to individual tastes.
The recipe calls for a baguette. We bought one that seemed suitably wide enough for a sandwich. Wide crusty rolls would work for the recipe – even hot dog buns.
Pre-sliced pancetta is placed under the broiler and cooked until crisp.
A baguette is halved and broiled until golden.
Mayonnaise is spread on the bottom half of the baguette, then tomato slices, peach slices, pancetta and lettuce leaves are layered on top.
The top half of the baguette is placed on top, and the sandwich cut into pieces for serving.
But it’s the word I used to describe Peach, Pancetta, Lettuce and Tomato Sandwiches (click for the recipe).
“Those sandwiches were refreshing,” I said to my husband after we finished eating them. “There’s some sweetness from the peaches and coolness from the lettuce.”
He agreed with that observation.
We both agreed, too, that the sandwich was a nice weeknight meal. It was quick to put together, and only requires turning on the oven for a few minutes, a blessing on a summer evening.
The sandwiches are like an extra-summery twist on a BLT, with pancetta, a type of thin Italian bacon, standing in for standard bacon.
My husband, who made the sandwiches, varied the amounts of the fillings called for in the recipe as he saw fit. He rightly observed the recipe seemed to call for an awful lot of pancetta, so he cut it back to about half.
But he also felt another peach was needed, so he added another.
The recipe is good that way – the filling amounts can be varied according to individual tastes.
The recipe calls for a baguette. We bought one that seemed suitably wide enough for a sandwich. Wide crusty rolls would work for the recipe – even hot dog buns.
Pre-sliced pancetta is placed under the broiler and cooked until crisp.
A baguette is halved and broiled until golden.
Mayonnaise is spread on the bottom half of the baguette, then tomato slices, peach slices, pancetta and lettuce leaves are layered on top.
The top half of the baguette is placed on top, and the sandwich cut into pieces for serving.
Friday, July 15, 2011
Please both martini and mojito
drinkers with Watermelon Gin Punch
Looking for a summer cocktail that serves several easily and will wow the crowd?
Watermelon Gin Punch (click for the recipe) from Fine Cooking magazine is it.
Of course, you can cut back the ingredients to make far fewer than the eight servings the recipe yields. That’s what my husband and I did as there were just the two of us when we tried it for the first time.
But this drink would do very well at a backyard party. It can be put in a punch bowl or pitcher and even assembled outside if needed. Plus, you can make the simple syrup and puree the watermelon in advance.
It’s an absolutely delicious cocktail with a dual personality: The gin will please the hard cocktail drinkers who gravitate to martinis, and the watermelon and mint will please the lighter cocktail drinkers who like mojitos or margaritas.
It was very easy to make.
The simple syrup is made by boiling sugar and water together, then cooling the mixture. It can be refrigerated far in advance of making the drinks.
Chunks of peeled seedless watermelon are pureed in a blender or food processor, and the resulting puree pressed through a strainer. The juice is chilled until cold.
Fresh lemon juice, simple syrup and mint are put in a pitcher or punch bowl, and the mint is mashed with a muddler back of a wooden spoon. Ice, gin, and the watermelon juice are added and the liquid stirred.
The punch is served in glasses over ice.
Watermelon Gin Punch (click for the recipe) from Fine Cooking magazine is it.
Of course, you can cut back the ingredients to make far fewer than the eight servings the recipe yields. That’s what my husband and I did as there were just the two of us when we tried it for the first time.
But this drink would do very well at a backyard party. It can be put in a punch bowl or pitcher and even assembled outside if needed. Plus, you can make the simple syrup and puree the watermelon in advance.
It’s an absolutely delicious cocktail with a dual personality: The gin will please the hard cocktail drinkers who gravitate to martinis, and the watermelon and mint will please the lighter cocktail drinkers who like mojitos or margaritas.
It was very easy to make.
The simple syrup is made by boiling sugar and water together, then cooling the mixture. It can be refrigerated far in advance of making the drinks.
Chunks of peeled seedless watermelon are pureed in a blender or food processor, and the resulting puree pressed through a strainer. The juice is chilled until cold.
Fresh lemon juice, simple syrup and mint are put in a pitcher or punch bowl, and the mint is mashed with a muddler back of a wooden spoon. Ice, gin, and the watermelon juice are added and the liquid stirred.
The punch is served in glasses over ice.
Tuesday, July 12, 2011
Pounding chicken breasts into paillards - a way to beat stress, and create a lovely grilled dish
Quick, delicious grilled chicken that’s easy enough for a weeknight but simply elegant enough for a low-key dinner party – who can argue with that?
That’s what you get with Herbed Grilled Chicken Breasts (click for the recipe) from Fine Cooking magazine.
It was a flash to make, yet produced terrific results: Chicken that was juicy and flavorful, thanks to the simple combination of fresh herbs, lemon juice and olive oil.
It would be lovely with a simple salad and grilled bread.
This recipe involves making chicken paillards, flat pieces of chicken about ¼-inch thick. It’s an absolute cinch to do at home: You pound chicken breasts in between pieces of plastic wrap with a meat pounder or skillet. It’s a great task if you have some stress you’d like to release.
It’s the fact the chicken is pounded thinly that allows it to cook more quickly on the grill, ensuring that supper is just around the corner.
After the chicken breasts are pounded into paillards, they are seasoned on both sides with salt and pepper and a pinch of red pepper flakes – skip these if you don’t like a lot of heat.
Minced garlic and chopped fresh rosemary are sprinkled on both sides, then comes a drizzling of lemon juice and olive oil.
My husband did the sprinkling and drizzling of the chicken in a 13 x 9-inch glass baking dish. It made all sprinkling and drizzling tasks easier, then we just popped the paillards into the fridge for 20 minutes as directed before grilling.
The paillards are cooked on the grill, about two minutes per side. They are served with lemon wedges, so diners can squeeze more lemon juice on their pallaird if they prefer. We skipped the part about drizzling the paillards with more oil before serving.
That’s what you get with Herbed Grilled Chicken Breasts (click for the recipe) from Fine Cooking magazine.
It was a flash to make, yet produced terrific results: Chicken that was juicy and flavorful, thanks to the simple combination of fresh herbs, lemon juice and olive oil.
It would be lovely with a simple salad and grilled bread.
This recipe involves making chicken paillards, flat pieces of chicken about ¼-inch thick. It’s an absolute cinch to do at home: You pound chicken breasts in between pieces of plastic wrap with a meat pounder or skillet. It’s a great task if you have some stress you’d like to release.
It’s the fact the chicken is pounded thinly that allows it to cook more quickly on the grill, ensuring that supper is just around the corner.
After the chicken breasts are pounded into paillards, they are seasoned on both sides with salt and pepper and a pinch of red pepper flakes – skip these if you don’t like a lot of heat.
Minced garlic and chopped fresh rosemary are sprinkled on both sides, then comes a drizzling of lemon juice and olive oil.
My husband did the sprinkling and drizzling of the chicken in a 13 x 9-inch glass baking dish. It made all sprinkling and drizzling tasks easier, then we just popped the paillards into the fridge for 20 minutes as directed before grilling.
The paillards are cooked on the grill, about two minutes per side. They are served with lemon wedges, so diners can squeeze more lemon juice on their pallaird if they prefer. We skipped the part about drizzling the paillards with more oil before serving.
Tuesday, April 12, 2011
Dreamy Chicken Soup with Rice, Lemon & Mint
The soup was dreamy.
There is simply no other way to describe it. Dreamy. I leaned back, closed my eyes and savored each and every slurp of Chicken Soup with Rice, Lemon & Mint (click for the recipe) from Fine Cooking magazine.
This is chicken soup with just a bit of zing, thanks to the lemon juice and mint. It’s an ideal soup for spring.
However, even though it’s delicious (and dreamy), I’m not entirely sure it’s for everyone. People expecting straightforward chicken soup like the canned variety may not go for it. Those of you cooking for children or picky eaters have been warned.
I found the second bowl tasted even better than the first, so this is my official advice about this soup: Even though the recipe says to serve it right away, let it sit for about five minutes before serving.
Be sure to advise people eating the soup to add just a touch of salt to their serving – it makes a nice difference.
The leftovers warm up beautifully in the microwave. Weekday lunches, here we come!
The recipe I linked to on the Fine Cooking website links to a recipe for homemade chicken broth to use in the soup.
We used lower-salt chicken broth from the soup aisle of the supermarket instead, making the soup an absolute snap to make.
Some of the broth, water and salt are brought to a boil, and long-grain rice is stirred in and simmered (we used basmati rice as the recipe suggested.)
The rest of the broth is brought to a simmer, and one sliced, boneless skinless chicken breast is added and poached in the simmering broth. (We skipped the bit about straining the soup through a cheesecloth if the soup is cloudy. Who cares if the soup is cloudy?)
The rice, fresh lemon juice and fresh mint are added to the broth. Let the soup stand for a bit, then serve.
There is simply no other way to describe it. Dreamy. I leaned back, closed my eyes and savored each and every slurp of Chicken Soup with Rice, Lemon & Mint (click for the recipe) from Fine Cooking magazine.
This is chicken soup with just a bit of zing, thanks to the lemon juice and mint. It’s an ideal soup for spring.
However, even though it’s delicious (and dreamy), I’m not entirely sure it’s for everyone. People expecting straightforward chicken soup like the canned variety may not go for it. Those of you cooking for children or picky eaters have been warned.
I found the second bowl tasted even better than the first, so this is my official advice about this soup: Even though the recipe says to serve it right away, let it sit for about five minutes before serving.
Be sure to advise people eating the soup to add just a touch of salt to their serving – it makes a nice difference.
The leftovers warm up beautifully in the microwave. Weekday lunches, here we come!
The recipe I linked to on the Fine Cooking website links to a recipe for homemade chicken broth to use in the soup.
We used lower-salt chicken broth from the soup aisle of the supermarket instead, making the soup an absolute snap to make.
Some of the broth, water and salt are brought to a boil, and long-grain rice is stirred in and simmered (we used basmati rice as the recipe suggested.)
The rest of the broth is brought to a simmer, and one sliced, boneless skinless chicken breast is added and poached in the simmering broth. (We skipped the bit about straining the soup through a cheesecloth if the soup is cloudy. Who cares if the soup is cloudy?)
The rice, fresh lemon juice and fresh mint are added to the broth. Let the soup stand for a bit, then serve.
Sunday, March 27, 2011
Defending the honor of Spicy Peanut Noodles with Ground Pork and Shredded Vegetables
When I looked up the reviews for Spicy Peanut Noodles with Ground Pork and Shredded Vegetables (click for the recipe) on the Fine Cooking magazine website, I was absolutely mystified to find a couple of negative ones.
I felt compelled to defend the dish’s honor with my own review on the website and another on this blog, because it is simply fabulous.
It was wholesome and clean-tasting, with a lovely blend of fresh vegetables and noodles. The peanut butter provided the perfect note of peanut flavor.
I would serve this dish to others in a heartbeat.
My husband and I followed the recipe to the letter, using most of one jalapeno pepper where the option was given to use one or two depending on spice preference. We’re sissies when it comes to spicy foods, and found one jalapeno was just perfect -- it wasn't spicy at all.
We used the zucchini instead of yellow squash when that option was offered.
Working together, we made this in 45 minutes without rushing. It was a perfect weeknight meal.
Rice noodles (in the Asian ingredients part of the supermarket) are boiled and drained. Ground pork is sauted in a skillet.
Crunchy peanut butter, rice vinegar, fish sauce, sesame oil and water are whisked together until smooth.
The noodles, pork, chopped jalapenos, grated squash, grated carrots and chopped fresh mint are tossed with the sauce.
The recipe says to serve the dish at room temperature. You won’t need to wait for long; it’s a room temperature mere moments after it’s put together.
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I felt compelled to defend the dish’s honor with my own review on the website and another on this blog, because it is simply fabulous.
It was wholesome and clean-tasting, with a lovely blend of fresh vegetables and noodles. The peanut butter provided the perfect note of peanut flavor.
I would serve this dish to others in a heartbeat.
My husband and I followed the recipe to the letter, using most of one jalapeno pepper where the option was given to use one or two depending on spice preference. We’re sissies when it comes to spicy foods, and found one jalapeno was just perfect -- it wasn't spicy at all.
We used the zucchini instead of yellow squash when that option was offered.
Working together, we made this in 45 minutes without rushing. It was a perfect weeknight meal.
Rice noodles (in the Asian ingredients part of the supermarket) are boiled and drained. Ground pork is sauted in a skillet.
Crunchy peanut butter, rice vinegar, fish sauce, sesame oil and water are whisked together until smooth.
The noodles, pork, chopped jalapenos, grated squash, grated carrots and chopped fresh mint are tossed with the sauce.
The recipe says to serve the dish at room temperature. You won’t need to wait for long; it’s a room temperature mere moments after it’s put together.
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Friday, March 25, 2011
Whip up an impressive main in just half an hour with Roasted Shrimp with Rosemary and Thyme
It happens very rarely these days that my husband and I aren’t able to prepare dinner together.
But it happened one night this week when my husband needed to work late, so I settled in to make Roasted Shrimp with Rosemary and Thyme (click for the recipe) from Fine Cooking magazine by myself.
I make a habit of choosing weeknight recipes that I think will be quick and easy to make but yield great results.
But even I was surprised with the absolute ease of the recipe and the elegant, impressive dish that it produced, which was nice enough to serve at a casual dinner party.
Working by myself, I made a very nice supper in just half an hour, without rushing one bit. (Jasmine rice and a pre-packaged salad were the sides.)
I suggest this recipe to any of you out there who want to be cooking better but feel you don’t have the time or culinary skills to do so.
To make the recipe, six tablespoons of olive oil are poured into a 9x13 inch baking dish (I used a glass one). Fresh thyme springs, fresh rosemary springs and pepper are added to the oil, and it is baked until fragrant, about 12 minutes.
Peeled, deveined extra-large shrimp are added to the dish, and tossed until covered with oil. The shrimp is baked until pink, about eight to 10 minutes.
When the shrimp comes out of the oven, white wine vinegar and kosher salt are stirred in and the dish is left to cool slightly before serving, about five minutes.
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But it happened one night this week when my husband needed to work late, so I settled in to make Roasted Shrimp with Rosemary and Thyme (click for the recipe) from Fine Cooking magazine by myself.
I make a habit of choosing weeknight recipes that I think will be quick and easy to make but yield great results.
But even I was surprised with the absolute ease of the recipe and the elegant, impressive dish that it produced, which was nice enough to serve at a casual dinner party.
Working by myself, I made a very nice supper in just half an hour, without rushing one bit. (Jasmine rice and a pre-packaged salad were the sides.)
I suggest this recipe to any of you out there who want to be cooking better but feel you don’t have the time or culinary skills to do so.
To make the recipe, six tablespoons of olive oil are poured into a 9x13 inch baking dish (I used a glass one). Fresh thyme springs, fresh rosemary springs and pepper are added to the oil, and it is baked until fragrant, about 12 minutes.
Peeled, deveined extra-large shrimp are added to the dish, and tossed until covered with oil. The shrimp is baked until pink, about eight to 10 minutes.
When the shrimp comes out of the oven, white wine vinegar and kosher salt are stirred in and the dish is left to cool slightly before serving, about five minutes.
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Sunday, March 20, 2011
My husband's leek-cutting skills
come in handy for terrific Tortellini Soup
My husband is an expert cleaner and cutter of leeks.
“If you were a contestant on an Iron Chef episode that dealt only with cutting leeks, you’d win hands down,” I commented recently after watching him prepare one for a terrific soup (more on that below.)
After cutting off the dark leafy portion of the leek, he cuts it open and swishes it around in cold water to get out all the dirt and crud.
Then he chops it into perfect, small pieces. After cutting, he puts the leek pieces in melted butter in a saucepan, and their lovely oniony aroma fills the kitchen.
Leeks have a lovely light oniony flavor too, which lent itself perfectly to Tortellini Soup with Carrots, Peas & Leeks (click for the recipe) from Fine Cooking magazine.
The leek flavor is infused into the chicken broth, providing a perfect backdrop for the plump tortellini, peas and carrots.
This family-friendly soup has a homestyle appeal that will have everyone spooning a second portion into their bowls.
The recipe calls for frozen cheese tortellini. I was unable to find frozen, and so used fresh from the fresh pasta section of the supermarket. Because we used fresh, we used the lower cooking time of three minutes at the end of the recipe.
The soup very easy to make.
Leeks, garlic and carrot are cooked in melted butter in a large soup pot until tender, then prepared chicken broth is added and the soup brought to a boil.
The tortellini is added and cooked in the soup for three minutes, then the heat is reduced to a simmer and frozen peas are stirred in, with a final three- to five-minute cooking time.
The soup is served with freshly-grated Parmigiano-Reggiano cheese on top.
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“If you were a contestant on an Iron Chef episode that dealt only with cutting leeks, you’d win hands down,” I commented recently after watching him prepare one for a terrific soup (more on that below.)
After cutting off the dark leafy portion of the leek, he cuts it open and swishes it around in cold water to get out all the dirt and crud.
Then he chops it into perfect, small pieces. After cutting, he puts the leek pieces in melted butter in a saucepan, and their lovely oniony aroma fills the kitchen.
Leeks have a lovely light oniony flavor too, which lent itself perfectly to Tortellini Soup with Carrots, Peas & Leeks (click for the recipe) from Fine Cooking magazine.
The leek flavor is infused into the chicken broth, providing a perfect backdrop for the plump tortellini, peas and carrots.
This family-friendly soup has a homestyle appeal that will have everyone spooning a second portion into their bowls.
The recipe calls for frozen cheese tortellini. I was unable to find frozen, and so used fresh from the fresh pasta section of the supermarket. Because we used fresh, we used the lower cooking time of three minutes at the end of the recipe.
The soup very easy to make.
Leeks, garlic and carrot are cooked in melted butter in a large soup pot until tender, then prepared chicken broth is added and the soup brought to a boil.
The tortellini is added and cooked in the soup for three minutes, then the heat is reduced to a simmer and frozen peas are stirred in, with a final three- to five-minute cooking time.
The soup is served with freshly-grated Parmigiano-Reggiano cheese on top.
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Friday, March 11, 2011
A salad to celebrate
the magnificence of mushrooms
The promise of spring makes me think about mushrooms.
Shiitake, oyster and chanterelle mushrooms start to make their appearance in the supermarket alongside the year-round mainstays of portobello, button and cremini mushrooms.
I’ve got a terrific recipe to share for a mushroom salad that is bright in flavor, making it perfect as a side for a springtime meal.
Fine Cooking’s Mushroom Salad with Lemon, Thyme and Parmigiano (click for the recipe) is absolutely delicious. Writing about it now, my mouth is watering.
It is so easy to make that it suits weeknight cooking, but it is also elegant enough to serve at a dinner party.
The advice to make the salad just before serving is a good one, because mushrooms will indeed release more liquid the longer they marinate.
However, the marinade/dressing for the mushrooms can be made in advance, and the mushrooms added to marinate 10 minutes prior to serving.
The recipe said to use a pinch of freshly-grated nutmeg. In the absence of this, I used ground nutmeg.
Lemon zest (finely-grated lemon peel), lemon juice, shallots, fresh thyme, nutmeg, kosher salt and olive oil are mixed together, and sliced button mushrooms are added stirred to coat. The salad is left to marinate for 10 minutes.
Just before serving, shaved Parmigiano-Reggiano cheese is scattered on top. (Using a vegetable peeler as the recipe directs is good advice.)
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Shiitake, oyster and chanterelle mushrooms start to make their appearance in the supermarket alongside the year-round mainstays of portobello, button and cremini mushrooms.
I’ve got a terrific recipe to share for a mushroom salad that is bright in flavor, making it perfect as a side for a springtime meal.
Fine Cooking’s Mushroom Salad with Lemon, Thyme and Parmigiano (click for the recipe) is absolutely delicious. Writing about it now, my mouth is watering.
It is so easy to make that it suits weeknight cooking, but it is also elegant enough to serve at a dinner party.
The advice to make the salad just before serving is a good one, because mushrooms will indeed release more liquid the longer they marinate.
However, the marinade/dressing for the mushrooms can be made in advance, and the mushrooms added to marinate 10 minutes prior to serving.
The recipe said to use a pinch of freshly-grated nutmeg. In the absence of this, I used ground nutmeg.
Lemon zest (finely-grated lemon peel), lemon juice, shallots, fresh thyme, nutmeg, kosher salt and olive oil are mixed together, and sliced button mushrooms are added stirred to coat. The salad is left to marinate for 10 minutes.
Just before serving, shaved Parmigiano-Reggiano cheese is scattered on top. (Using a vegetable peeler as the recipe directs is good advice.)
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Friday, March 4, 2011
Sea Viper sippers and goat cheese appetizers
Saturday night is often the time my husband and I try out new cocktail and appetizer recipes.
One recent Saturday we made a dynamite sipper and appetizer – goat cheese crackers with red pepper jelly washed down with a Sea Viper, a lovely libation combination of Sailor Jerry Rum and black tea.
My husband and I tried Sailor Jerry Rum for the first time a while back in another cocktail, Ginger Rum Shandy, and liked it so much we wanted to use it again in something else.
After Googling “Sailor Jerry Rum,” we found the recipe for the Sea Viper (click for the recipe).
My husband took the lead on this one, making the black tea, adding sugar until it met his satisfaction, letting it cool to room temperature and then putting it in the fridge to chill until ready to serve.
The recipe says to use two parts of black tea for every one part Sailor Jerry Rum. That’s such anexceedingly huge ratio of rum to tea you would need to be a hard-drinking sailor to tolerate it.
My husband used just an ounce of rum for about a cup of tea, and that was plenty. He served the cocktails on ice in highball glasses.
The inspiration for the goat cheese on crackers topped with red pepper jelly came from Fine Cooking magazine.
The magazine recipe (click for it here) says to use good quality hot pepper jelly, and that’s fine for those who can tolerate the heat.
I used some mild red pepper jelly we bought recently, and this was perfect for my husband and I, as we both dislike overly-spicy foods.
The goat cheese is used when it is room temperature, and that left it creamy enough to spread nicely on the crackers (we used water table crackers.)
After the cheese is spread on the crackers, it is topped with red pepper jelly, popped in the mouth and enjoyed.
More great appetizer and cocktail recipes
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One recent Saturday we made a dynamite sipper and appetizer – goat cheese crackers with red pepper jelly washed down with a Sea Viper, a lovely libation combination of Sailor Jerry Rum and black tea.
My husband and I tried Sailor Jerry Rum for the first time a while back in another cocktail, Ginger Rum Shandy, and liked it so much we wanted to use it again in something else.
After Googling “Sailor Jerry Rum,” we found the recipe for the Sea Viper (click for the recipe).
My husband took the lead on this one, making the black tea, adding sugar until it met his satisfaction, letting it cool to room temperature and then putting it in the fridge to chill until ready to serve.
The recipe says to use two parts of black tea for every one part Sailor Jerry Rum. That’s such anexceedingly huge ratio of rum to tea you would need to be a hard-drinking sailor to tolerate it.
My husband used just an ounce of rum for about a cup of tea, and that was plenty. He served the cocktails on ice in highball glasses.
The inspiration for the goat cheese on crackers topped with red pepper jelly came from Fine Cooking magazine.
The magazine recipe (click for it here) says to use good quality hot pepper jelly, and that’s fine for those who can tolerate the heat.
I used some mild red pepper jelly we bought recently, and this was perfect for my husband and I, as we both dislike overly-spicy foods.
The goat cheese is used when it is room temperature, and that left it creamy enough to spread nicely on the crackers (we used water table crackers.)
After the cheese is spread on the crackers, it is topped with red pepper jelly, popped in the mouth and enjoyed.
More great appetizer and cocktail recipes
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Thursday, February 17, 2011
Get some shrimp in your stew!
Updated on Dec. 26, 2023
When I arrived home I opened the door, and from the bottom of the stairs where I couldn’t see him, I asked him how he was. Silence.
Then I asked him how the stew was. “It’s awesome,” came a quiet, contented voice as he ate.
And he was absolutely right – this stew is terrific. The meaty shrimp is just perfect in the tomato and coconut milk sauce.
It would be a nice dish for company, as it can serve a lot if required without a lot of extra effort. In fact, it’s extremely simple to make to begin with.
Serve it with some crusty bread to dip into the tomato sauce.
The recipe serves six to eight, so cut back if you don’t need that much (but the leftovers microwave beautifully.)
If you can’t find the required jumbo shrimp, large shrimp will be fine. We use frozen shrimp and defrost it according to package directions before cooking. Also, diced tomatoes will work well if you can’t find petite-diced tomatoes.
We didn't use cilantro.
To make the stew, peeled and deveined shrimp is tossed with kosher salt.
In a Dutch oven or large soup pot, red bell pepper, the whites of scallions (green onions), finely-chopped garlic cloves, and red pepper flakes are cooked.
A can of drained petite-diced tomatoes and coconut milk are added and the mixture brought to a simmer. The shrimp is put in and the stew simmered some more. To finish, fresh lime juice is added and the stew is sprinkled with scallion greens.
Serve in some nice big bowls!
Tuesday, February 15, 2011
Quick Chicken Vindaloo:
A much milder version of a traditional dish
Because I’m a fan of the BBC sci-fi show Red Dwarf, I wanted to make Quick Chicken Vindaloo (click for the recipe) from Fine Cooking magazine the moment I saw it.
On the show, Dave Lister, the lone surviving member of the human race, loves chicken vindaloo, an Indian curry dish. Lister is a passenger on a spaceship called Red Dwarf.
Lister would probably like the Fine Cooking version, although, in terms of spiciness, it’s a far, far cry from what I’m guessing is normally a mindbendingly hot dish.
My version was even milder than the recipe intended, as I used regular paprika instead of hot. The recipe doesn’t specify what type of curry powder to use, so I went with mild (my husband and I hate overly-spicy dishes).
If you use regular paprika and mild curry powder as I did, and skip the cilantro, you’ll be able to serve this to the whole family. With the milder spice options, it’s a good, basic chicken dish that people will eat without complaint, perhaps even the picky eaters in the house.
We served it over jasmine rice, and didn’t use cilantro.
Quick Chicken Vindaloo is very easy to make.
Curry powder, paprika, and black pepper are mixed together. Boneless, skinless chicken thighs are tossed with one tablespoon of the curry mixture, garlic, red wine vinegar and salt.
A thinly-sliced yellow onion is cooked in a skillet, and fresh ginger, garlic, and the remaining curry powder mixture is added.
A can of diced tomatoes, the chicken, red wine vinegar and water are added to the skillet, and the mixture brought to a boil, then left to simmer at medium heat for 15 to 20 minutes.
The chicken is served over rice or with naan bread.
On the show, Dave Lister, the lone surviving member of the human race, loves chicken vindaloo, an Indian curry dish. Lister is a passenger on a spaceship called Red Dwarf.
Lister would probably like the Fine Cooking version, although, in terms of spiciness, it’s a far, far cry from what I’m guessing is normally a mindbendingly hot dish.
My version was even milder than the recipe intended, as I used regular paprika instead of hot. The recipe doesn’t specify what type of curry powder to use, so I went with mild (my husband and I hate overly-spicy dishes).
If you use regular paprika and mild curry powder as I did, and skip the cilantro, you’ll be able to serve this to the whole family. With the milder spice options, it’s a good, basic chicken dish that people will eat without complaint, perhaps even the picky eaters in the house.
We served it over jasmine rice, and didn’t use cilantro.
Quick Chicken Vindaloo is very easy to make.
Curry powder, paprika, and black pepper are mixed together. Boneless, skinless chicken thighs are tossed with one tablespoon of the curry mixture, garlic, red wine vinegar and salt.
A thinly-sliced yellow onion is cooked in a skillet, and fresh ginger, garlic, and the remaining curry powder mixture is added.
A can of diced tomatoes, the chicken, red wine vinegar and water are added to the skillet, and the mixture brought to a boil, then left to simmer at medium heat for 15 to 20 minutes.
The chicken is served over rice or with naan bread.
Tuesday, February 8, 2011
Mascarpone cheese produces a lovely, light sauce for Linguine with Lemon-Garlic Shrimp
Cream sauces for pasta can sometimes be a little tricky. You’ve got to make sure the milk or cream doesn’t burn or that the sauce doesn’t get lumpy.
I’ve happened across a recipe that produces a light, lovely sauce for linguine in a simple, foolproof way.
The secret ingredient in Linguine with Lemon-Garlic Shrimp (click for the recipe) from Fine Cooking magazine is mascarpone cheese, a soft Italian cream cheese.
Adding mascarpone to cooked linguine produces a soft, slightly sweet creaminess that doesn’t overwhelm. It’s a stroke-of-genius tactic created by Melissa Gaman, the recipe’s developer.
Linguine with Lemon-Garlic Shrimp is an outstanding dish – incredibly delicious and very easy to make.
When my husband and I tried it for the first time recently, we both ranted and raved about how good it was. It immediately became a top addition to my collection of make-again recipes.
Make this for your sweetie on Valentine’s Day, and he or she will be impressed with your culinary skills and very appreciative of the lovely, satisfying meal you made.
Linguine is boiled until it is al dente.
Meanwhile, peeled and deveined shrimp is tossed with lemon zest, salt and pepper.
Thinly-sliced garlic and red pepper flakes are cooked in butter in a skillet, and the shrimp is added and cooked until just opaque. Dry white wine and lemon juice are added and the mixture boiled until reduced, about one minute.
The drained pasta, mascarpone, and ½ cup of the water the pasta was boiled in are added to the skillet and tossed until the pasta and shrimp is coated with the cheese. More lemon zest and fresh chives are stirred in.
Serve.
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I’ve happened across a recipe that produces a light, lovely sauce for linguine in a simple, foolproof way.
The secret ingredient in Linguine with Lemon-Garlic Shrimp (click for the recipe) from Fine Cooking magazine is mascarpone cheese, a soft Italian cream cheese.
Adding mascarpone to cooked linguine produces a soft, slightly sweet creaminess that doesn’t overwhelm. It’s a stroke-of-genius tactic created by Melissa Gaman, the recipe’s developer.
Linguine with Lemon-Garlic Shrimp is an outstanding dish – incredibly delicious and very easy to make.
When my husband and I tried it for the first time recently, we both ranted and raved about how good it was. It immediately became a top addition to my collection of make-again recipes.
Make this for your sweetie on Valentine’s Day, and he or she will be impressed with your culinary skills and very appreciative of the lovely, satisfying meal you made.
Linguine is boiled until it is al dente.
Meanwhile, peeled and deveined shrimp is tossed with lemon zest, salt and pepper.
Thinly-sliced garlic and red pepper flakes are cooked in butter in a skillet, and the shrimp is added and cooked until just opaque. Dry white wine and lemon juice are added and the mixture boiled until reduced, about one minute.
The drained pasta, mascarpone, and ½ cup of the water the pasta was boiled in are added to the skillet and tossed until the pasta and shrimp is coated with the cheese. More lemon zest and fresh chives are stirred in.
Serve.
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Thursday, February 3, 2011
Super Bowl food that will
make your friends and family cheer!
If you're having a get-together on Sunday for the Super Bowl, you'll probably be serving some snack and finger foods.
Here are my suggestions of recipes I've reviewed that will make your Super Bowl party sizzle as much as the action on the TV screen!
Chinese Barbecued Baby Back Ribs
Sticky Chicken Wings
Fast Chicken Fajitas
Cincinnati Chili
Chile and Cheese Tart
Flatbread Lasagna
Soft Tacos with Sausage and Feta
Golden Onion & Thyme Dip
15-Minute Chocolate-Walnut Fudge
Peanut Butter & Chocolate Shortbread Bars
Caramelized Banana Splits with Hot Chocolate Sauce
Chocolate Chewies
Graham Cracker-Chocolate Chip Snacking Cake
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Here are my suggestions of recipes I've reviewed that will make your Super Bowl party sizzle as much as the action on the TV screen!
Chinese Barbecued Baby Back Ribs
Sticky Chicken Wings
Fast Chicken Fajitas
Cincinnati Chili
Chile and Cheese Tart
Flatbread Lasagna
Soft Tacos with Sausage and Feta
Golden Onion & Thyme Dip
15-Minute Chocolate-Walnut Fudge
Peanut Butter & Chocolate Shortbread Bars
Caramelized Banana Splits with Hot Chocolate Sauce
Chocolate Chewies
Graham Cracker-Chocolate Chip Snacking Cake
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Friday, January 21, 2011
Italian sausage, grapes and gorgonzola
make a winning panini combination
My husband and I love panini.
We make panini sandwiches with prosciutto, mozzarella and fresh basil about once a week – it’s quick to make, satisfying and delicious.
Sometimes we try different filling combinations, usually suggested by a recipe I’ve come across.
Sausage Panini with Grapes & Gorgonzola Dolce (click for the recipe), from Fine Cooking magazine, is just such a recipe.
The combination of the three ingredients is perfect – and it goes perfectly with a glass of red wine.
Gorgonzola dolce is a version of the blue cheese that is creamier, milder and sweeter than regular gorgonzola.
However, we weren’t able to find gorgonzola dolce, either in a supermarket or a specialty cheese store.
We opted instead for a mild gorgonzola, crumbled it up, and put it on the bread. A panini or sandwich maker, which we used, will make quick work of melting the cheese.
The recipe calls for Italian sausage – we use mild or sweet whenever a recipe calls for this type of sausage.
The recipe also says to use baguettes. We use special panini flatbreads we buy at one local supermarket, as we do with all panini we make.
However, any type of panini bun, or even a submarine bun, will work if only thin baguettes can be found.
Note that this recipe makes panini for two – if you have a larger crowd, you’ll need to increase the ingredients!
An Italian sausage is cut in half and grilled, broiled or pan-fried (follow the cooking directions on the package).
The baguette or bun is sliced in half, and gorgonzola is spread or sprinkled onto the bottom half. Thin slices of red grapes are pressed into the cheese, and are topped with a sausage half. The other half of the baguette or bun goes on top.
The panini is cooked in a panini or sandwich maker, then served immediately.
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We make panini sandwiches with prosciutto, mozzarella and fresh basil about once a week – it’s quick to make, satisfying and delicious.
Sometimes we try different filling combinations, usually suggested by a recipe I’ve come across.
Sausage Panini with Grapes & Gorgonzola Dolce (click for the recipe), from Fine Cooking magazine, is just such a recipe.
The combination of the three ingredients is perfect – and it goes perfectly with a glass of red wine.
Gorgonzola dolce is a version of the blue cheese that is creamier, milder and sweeter than regular gorgonzola.
However, we weren’t able to find gorgonzola dolce, either in a supermarket or a specialty cheese store.
We opted instead for a mild gorgonzola, crumbled it up, and put it on the bread. A panini or sandwich maker, which we used, will make quick work of melting the cheese.
The recipe calls for Italian sausage – we use mild or sweet whenever a recipe calls for this type of sausage.
The recipe also says to use baguettes. We use special panini flatbreads we buy at one local supermarket, as we do with all panini we make.
However, any type of panini bun, or even a submarine bun, will work if only thin baguettes can be found.
Note that this recipe makes panini for two – if you have a larger crowd, you’ll need to increase the ingredients!
An Italian sausage is cut in half and grilled, broiled or pan-fried (follow the cooking directions on the package).
The baguette or bun is sliced in half, and gorgonzola is spread or sprinkled onto the bottom half. Thin slices of red grapes are pressed into the cheese, and are topped with a sausage half. The other half of the baguette or bun goes on top.
The panini is cooked in a panini or sandwich maker, then served immediately.
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Thursday, January 13, 2011
A valuable lesson is learned from
Graham Cracker-Chocolate Chip Snacking Cake
There was a happy turn of events in my home recently.
I baked a snack cake that I initially wasn’t sure would amount to anything, but it turned out to be terrific.
Graham Cracker-Chocolate Chip Snacking Cake (click for the recipe) from the cookbook Cake Keeper Cakes
looked a little dicey when it first came out of the oven.
The cake was about an inch high, making me wonder if I’d put in the right amount of baking powder. The picture in the magazine showed a cake about twice that height.
The frosting, which looked brilliantly white and fluffy in the magazine picture, looked pale yellow when I made it – and there was no way it could be put on the cake in dollops as the recipe directed.
But those first appearances were deceiving.
Once I spread the frosting on the cake, rather than putting it on in dollops as the recipe directs, and I cut it into pieces, we gave it a try.
It was delicious! My husband absolutely loved it.
It became an instant favorite that will definitely be made again.
It’s very family-friendly -- everyone in the house will enjoy it. It’s a perfect treat to put in lunches.
Making it taught me a lesson: I should not let a recipe’s picture discourage me about the appearance of the final product.
If I follow the directions correctly, the recipe should work. In this case, it definitely did.
The cake was easy to make.
Graham crackers are ground in a food processor, and the resulting crumbs are mixed with flour, baking powder and salt.
Butter, sugar, egg, egg yolk and vanilla are beaten together, and the flour mixture is then added alternately with milk. Chocolate chips are stirred in.
The batter is scraped into an eight-inch square baking pan and is baked for about 35 minutes. The cake is cooled completely.
The frosting is made by combining softened butter, confectioners’ sugar (icing sugar), vanilla and Marshmallow Fluff until smooth.
Spread the frosting on the cooled cake, cut into squares and enjoy.
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I baked a snack cake that I initially wasn’t sure would amount to anything, but it turned out to be terrific.
Graham Cracker-Chocolate Chip Snacking Cake (click for the recipe) from the cookbook Cake Keeper Cakes
looked a little dicey when it first came out of the oven.The cake was about an inch high, making me wonder if I’d put in the right amount of baking powder. The picture in the magazine showed a cake about twice that height.
The frosting, which looked brilliantly white and fluffy in the magazine picture, looked pale yellow when I made it – and there was no way it could be put on the cake in dollops as the recipe directed.
But those first appearances were deceiving.
Once I spread the frosting on the cake, rather than putting it on in dollops as the recipe directs, and I cut it into pieces, we gave it a try.
It was delicious! My husband absolutely loved it.
It became an instant favorite that will definitely be made again.
It’s very family-friendly -- everyone in the house will enjoy it. It’s a perfect treat to put in lunches.
Making it taught me a lesson: I should not let a recipe’s picture discourage me about the appearance of the final product.
If I follow the directions correctly, the recipe should work. In this case, it definitely did.
The cake was easy to make.
Graham crackers are ground in a food processor, and the resulting crumbs are mixed with flour, baking powder and salt.
Butter, sugar, egg, egg yolk and vanilla are beaten together, and the flour mixture is then added alternately with milk. Chocolate chips are stirred in.
The batter is scraped into an eight-inch square baking pan and is baked for about 35 minutes. The cake is cooled completely.
The frosting is made by combining softened butter, confectioners’ sugar (icing sugar), vanilla and Marshmallow Fluff until smooth.
Spread the frosting on the cooled cake, cut into squares and enjoy.
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Friday, December 31, 2010
The 10 best recipes I reviewed in 2010
I bravely issued the challenge to myself: Decide on the 10 absolute best recipes you reviewed in 2010 and present them on Recipes That Worked.
After agonizing over the dozens and dozens of recipes I have reviewed from major cooking magazines and cookbooks in 2010, I managed to do it.
All the recipes I write about are very good, but these are the cream of the crop, the top of the heap. They're my favorites, my secret weapons, the ones that get raved about when I make them.
Here they are:
Tunnel of Fudge Cake: A crowd-pleasing treat from America's Test Kitchen that will score on special occasions.
Sticky Chicken Wings: For a casual party or weeknight dinner, these yummy fix-it-and-forget-it-wings from Everyday Food can be prepared in one dish.
Orecchiette with Fennel, Sausage and Tomatoes: This is the best pasta dish I've ever had, at home or in restaurants. It comes from Fine Cooking magazine.
Fast Chicken Fajitas: Have a delicious dinner on the table in a jiffy in this winner from Everyday Food.
Cincinnati Chili: A savory mild chili made with cinnamon and allspice that's served over spaghetti, this family-pleaser is an America's Test Kitchen creation.
Chocolate Mint Cream Pie: The dessert recipe that got me an offer of marriage, from the cookbook 375 Sensational Splenda Recipes by Marlene Koch.
Rum Punch with Passion Fruit and Lime: An easy-to-make, no-fail pitcher drink from Bon Appetit magazine that will bring a summer backyard party to roaring life.
Ray's Cafe Salmon Burger with Basil Mayonnaise: The best burger I've ever tasted or made -- they're good for weeknights or even a casual dinner party.
15-Minute Chocolate-Walnut Fudge: Delicious fudge that takes just 15 minutes to make? Who knew? This time- and sanity-saver is from America's Test Kitchen.
Orange Butter Cookies with Grand Marnier Glaze: I made this for the first time this December, and it instantly became a favorite. Knock their socks off with this confection from Fine Cooking magazine.
Please join me in 2011 as I embark on a new year of letting you know about which recipes I tried that worked.
To get the latest buzz from this blog, join Recipes That Worked on Facebook.
After agonizing over the dozens and dozens of recipes I have reviewed from major cooking magazines and cookbooks in 2010, I managed to do it.
All the recipes I write about are very good, but these are the cream of the crop, the top of the heap. They're my favorites, my secret weapons, the ones that get raved about when I make them.
Here they are:
Tunnel of Fudge Cake: A crowd-pleasing treat from America's Test Kitchen that will score on special occasions.
Sticky Chicken Wings: For a casual party or weeknight dinner, these yummy fix-it-and-forget-it-wings from Everyday Food can be prepared in one dish.
Orecchiette with Fennel, Sausage and Tomatoes: This is the best pasta dish I've ever had, at home or in restaurants. It comes from Fine Cooking magazine.
Fast Chicken Fajitas: Have a delicious dinner on the table in a jiffy in this winner from Everyday Food.
Cincinnati Chili: A savory mild chili made with cinnamon and allspice that's served over spaghetti, this family-pleaser is an America's Test Kitchen creation.
Chocolate Mint Cream Pie: The dessert recipe that got me an offer of marriage, from the cookbook 375 Sensational Splenda Recipes by Marlene Koch.
Rum Punch with Passion Fruit and Lime: An easy-to-make, no-fail pitcher drink from Bon Appetit magazine that will bring a summer backyard party to roaring life.
Ray's Cafe Salmon Burger with Basil Mayonnaise: The best burger I've ever tasted or made -- they're good for weeknights or even a casual dinner party.
15-Minute Chocolate-Walnut Fudge: Delicious fudge that takes just 15 minutes to make? Who knew? This time- and sanity-saver is from America's Test Kitchen.
Orange Butter Cookies with Grand Marnier Glaze: I made this for the first time this December, and it instantly became a favorite. Knock their socks off with this confection from Fine Cooking magazine.
Please join me in 2011 as I embark on a new year of letting you know about which recipes I tried that worked.
To get the latest buzz from this blog, join Recipes That Worked on Facebook.
Tuesday, December 28, 2010
A killer cocktail: The Champagne Cosmo
I’ve got a recipe for a cocktail that guarantees merriment and exclamations of “oooh” and “aaah” – Champagne Cosmo (click for the recipe) from Fine Cooking magazine.
It’s a delicious, refreshing, fizzy concoction that’s very easy to make.
The recipe makes enough for eight people, but it can easily be halved, doubled or tripled if necessary!
I’ve never bothered with the business of holding a strip of lime zest over each glass and squeezing it to release the essential oils. The drinks are still amazing without this step, but if you want to do it, go for it!
Chilled cranberry juice cocktail, Grand Marnier and fresh lime juice are combined in a pitcher.
The juice mixture is divided among champagne flutes (or any other glass you have!) and topped with chilled brut sparkling wine or Champagne.
You may want to make one cocktail and do a taste test – lucky you – playing around with the ratio of juice mixture to Champagne. After you’ve got the combination right, serve it to others and enjoy!
Serve Champagne Cosmos with Garlic and Cheese Crostini for a full cocktail and appetizer combination.
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It’s a delicious, refreshing, fizzy concoction that’s very easy to make.
The recipe makes enough for eight people, but it can easily be halved, doubled or tripled if necessary!
I’ve never bothered with the business of holding a strip of lime zest over each glass and squeezing it to release the essential oils. The drinks are still amazing without this step, but if you want to do it, go for it!
Chilled cranberry juice cocktail, Grand Marnier and fresh lime juice are combined in a pitcher.
The juice mixture is divided among champagne flutes (or any other glass you have!) and topped with chilled brut sparkling wine or Champagne.
You may want to make one cocktail and do a taste test – lucky you – playing around with the ratio of juice mixture to Champagne. After you’ve got the combination right, serve it to others and enjoy!
Serve Champagne Cosmos with Garlic and Cheese Crostini for a full cocktail and appetizer combination.
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Saturday, December 18, 2010
Comforting and party-starting
Golden Onion & Thyme Dip
A good dip (the food kind) possesses remarkable powers.
It’s comforting: You can cozy up on the couch with it and enjoy it with your favorite veggies, crackers or chips.
It’s a party-starter: It can attract a crowd and get some conversation going.
I’ve got a dip recipe that can do both of these things: Golden Onion & Thyme Dip (click for the recipe) from Fine Cooking magazine.
It’s easy to make, family-friendly, and will suit any type of dipping material. The recipe suggests pita chips, and that’s definitely a good choice, but anything you associate with dipping will do.
The dip will keep well for about three to five days in the fridge.
One large Spanish onion or two large yellow onions, finely diced, are seasoned with salt and sautéd.
The browned onions are transferred to a food processor and pulsed with cream cheese, sour cream, fresh thyme leaves and a pinch of cayenne until well-combined.
Refrigerate until ready to serve.
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It’s comforting: You can cozy up on the couch with it and enjoy it with your favorite veggies, crackers or chips.
It’s a party-starter: It can attract a crowd and get some conversation going.
I’ve got a dip recipe that can do both of these things: Golden Onion & Thyme Dip (click for the recipe) from Fine Cooking magazine.
It’s easy to make, family-friendly, and will suit any type of dipping material. The recipe suggests pita chips, and that’s definitely a good choice, but anything you associate with dipping will do.
The dip will keep well for about three to five days in the fridge.
One large Spanish onion or two large yellow onions, finely diced, are seasoned with salt and sautéd.
The browned onions are transferred to a food processor and pulsed with cream cheese, sour cream, fresh thyme leaves and a pinch of cayenne until well-combined.
Refrigerate until ready to serve.
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