Club Cuisinart Blog

5 Tips for Cooking with Kids

Brea Buffaloe — Tue, 14 May 2013 10:00:00 -0400

There will come a time when you’re working hard in the kitchen and your sweet little child comes in and says, “Can I help?” Many of us overlook the fact that a lot of kids are fascinated by what they see happening in the kitchen and want to get in on the action. It can be difficult to think of ways that children can help out since many meal-time tasks are dangerous or difficult to do. We’ve put together 5 tips that will have your child feeling like a sous-chef in no time!

Safety first – No matter what meal you choose to allow your kids to help with, safety always comes first. Make sure there are no sharp objects within their reach, that they understand that only grown-ups are allowed to tinker with things like the stove and knives, keep pot handles turned away from the edge of the stove and try to use the backburners when possible.

Choose a meal that is quick and easy – You don’t want to choose a meal that a child won’t understand or be able to play a major role in preparing. If you choose something difficult, the most a small child can do is watch and that’s no fun! Also, children get bored easily so you want to choose a recipe that won’t take all day to make.

Don’t stress kitchen mess – Be aware that cooking with kids most likely means more mess than you are probably used to. Don’t stress it, be prepared. Allow kids to help clean up as you go along.

Choose a recipe that allows for options – a good way to get kids involved in meal preparation is to allow them to choose what goes into the recipe. Good examples of this are salads, pizzas, trail mixes and fruit kabobs.

Make it fun – While cooking, play games such as counting games and color games. Another way to make cooking fun is to create cool shapes or characters with the food presentation. For example, cookies with happy faces are always fun.

Here’s a recipe to get you started:

Tomato, Onion and Bacon Pizza
Makes one 12" pizza – 8 servings

3 strips bacon
1/3 recipe pizza dough
1 tablespoon extra virgin olive oil
1 cup hearty pizza sauce, strained
6 ounces fresh mozzarella, cubed
1 plum tomato, cut into ½-inch slices
¼ medium onion, thinly sliced
1 tablespoon thinly sliced basil

Lay the bacon slices evenly on the broiler pan of the Cuisinart® Convection Toaster Oven Broiler with the rack in position C. Broil for about 8 minutes, or until bacon is almost crisp. Reserve. Preheat oven to 425°F on the bake setting with the rack in position A. Roll out dough into a 12-inch circle.* Brush the outer edge of the dough with olive oil. Bake in preheated oven for about 6 to 8 minutes, or until dough is lightly golden. Spread the sauce evenly over the dough. Top with the cheese, and then finish with the tomatoes, onions and basil. Bake pizza in preheated oven for about 12 to 14 minutes, or until the dough is nicely browned and the cheese is melted and bubbling on top. Remove the pizza from the oven. Cut into slices and serve immediately.

Tex Mex Lasagna

Rebecca Marber — Mon, 29 Apr 2013 10:00:00 -0400

Cinco de Mayo is one of the most lively holidays of the year--the fiesta of all fiestas. We dance, we sing, we hit pinyatas, and most importantly, we eat Mexican food. With this celebration right around the corner, I got to thinking of just the recipe to whip up this year. Here was my thinking: I really love Mexican food, and I really love Lasagna--so why not put these two together?

This Tex Mex Lasagna is a glorified burrito. It has all the essential ingredients, and in multiple layers! Each bite is filled with just the right flavors: creamy, meaty, and mildly spicy. After baking in the oven for 25 minutes, the cheese is deliciously crispy, making this version of lasagne satisfying to cut into. The recipe below serves 16, and is a great one to bring to a party--just pop it back in the oven and it’ll be ready to be devoured!

Tex Mex Lasagna

Serves: 16

2 tablespoons olive oil
2 lbs ground beef
1 onion, chopped
3 teaspoons minced garlic
1 can black olives, sliced
1 can diced green chili peppers
1 can diced tomatoes
1 1/2 cup salsa sauce
2 cans refried beans
2 cups corn kernels
12 (8 inch) flour tortillas
9 ounces shredded colby cheese
1 teaspoon cumin
1 teaspoon salt
1 packet taco seasoning

Preheat oven to 350 degrees.
Heat olive oil in large skillet on medium heat. Then saute ground beef for five minutes before adding onion, cumin, salt, taco seasoning, and garlic for another five minutes. Once onions have become soft, reduce heat to low and add in olives, chili peppers, diced tomatoes, and refried beans. Let mixture simmer for another 15 minutes.
Place a tortilla in the bottom of a 4 quart casserole dish. Then spread a thin layer of sour cream on top of tortilla, followed by a thin layer of salsa. Then add a layer of the meat mixture, and then a layer of colby cheese. Repeat this pattern until there are no more tortillas or meat mixture remaining.
Place casserole dish in oven, and bake for 25 minutes, or until the cheese has melted and is slightly crispy on top.

An Italian-Style Picnic

Rebecca Marber — Wed, 17 Apr 2013 10:10:00 -0400

If there’s one thing the Italians do well, it’s lounging and eating. Now that Spring is here, it’s time to follow suit. So grab your blankets, wine bottles, and baguettes and start whipping up this perfect picnic recipe: Tomato Vodka Mascarpone Tapenade.

I’ve always been a sucker for Penne a la Vodka--and this spread is the same type of satisfying. The mascarpone cheese in this recipe creates a thicker version of the classic Italian sauce. And what do we get in result? A spin-off of an Olive Tapenade that tastes unbelievable on some bread or crackers.

Feel free to add more mascarpone for a richer, creamier base, or even throw some red pepper flakes or pancetta into the mix. With any of these ingredients plus the ones listed below, you’ll feel closer to Italy with each bite.

Tomato Vodka Mascarpone Tapenade

Ingredients:

1 can whole tomatoes
1/3 cup vodka
1/3 cup olive oil
1/2 small onion, diced
1 tbsp tomato paste
4 medium garlic cloves
1/2 cup mascarpone cheese
1/2 cup fresh basil leaves
1 tablespoon fresh lemon
1/4 cup capers, drained
salt and pepper to taste

Instructions:

In a medium sauce pan, heat vodka for several minutes until slightly reduced and alcohol smell can no longer be detected. Meanwhile, place canned tomatoes into food processor and puree until smooth. Once vodka has been reduced, add tomato puree to saucepan and cook on medium heat for an additional 10 minutes.
Remove mixture from heat and let cool. (You can expedite this process by placing it in the freezer for several minutes- just as long as it isn’t extremely hot).
Once cooled, transfer tomato vodka puree back into food processor. Add the olive oil, onion, tomato paste, garlic, capers, lemon, salt and pepper, and mascarpone cheese to blender. Blend to desired texture- either slightly chunky or fairly smooth. Let tapenade chill in refrigerator for 2 hours until it is ready to be served!

A Better Birthday Cake

Rebecca Marber — Tue, 09 Apr 2013 19:30:00 -0400

Most birthday cakes aren’t known to be nutritionally sound. While it’s true that it can be enjoyable to indulge in a rich and decadent piece of cake, it may not necessarily be the best “present” we could give to ourselves. If you’re making a celebratory dessert for a friend, they may appreciate this Fruit Cake more than they would a typical birthday cake--it certainly wins in presentation! And they’ll be able to tell on instant how much love went into it.

With a cake like this, a lot has to do with personal fruit preference and creative license. If you are making this for someone, they’ll notice if you make sure to use their favorite fruits. All you need to start with is a watermelon base, and then the rest really is up to you! Just attach the other fruits to the base using toothpicks however you’d like them to be arranged. I decided to make a three tiered fruit cake and then used grapes to line the bottoms of each tier. I also cut up star fruit because I thought the stars add a nice decorative touch to the cake, but pineapples, honeydew, and kiwis are all easily shapable with cookie cutters. On top surrounding the candle I layered some sliced strawberries for a luscious finish. However you decide to decorate, just have fun with it!

Watermelon Cake

Ingredients (Suggested):

1 watermelon
1 kiwi
1/2 honeydew
1 pineapple
1 pint of strawberries
3 bunches red grapes
2 star fruits

toothpicks
serving platter

Directions:

Cut ends off of watermelon. It should lie flat on its bottom. Remove remaining rinds from edges of watermelon, making sure to maintain round shape.
For a tiered cake, shift the cake on its rounded edge and cut into three separate pieces, each equally thick. The middle piece will be the widest, as it is the most rounded part of the watermelon. Use this piece as the bottom tier of the cake. Trim the edges of the remaining to two pieces so that the top tier of the cake is least wide in diameter. Before assembling the tiers, place about 5 toothpicks on the bottom layer so that they protrude out of that first piece. Then place the second layer on top, affixing it to those toothpicks. Do the same for the top tier of the cake.
Now it’s time to decorate. Always start from the bottom and work your way up. I began by lining the bottoms of each tier with red grapes. To do so, stick one end of the toothpick into the watermelon, and the other into the red grape. The toothpicks will hold these embellishments in place.
Feel free to use whichever fruit you like best for decorating the rest of the cake. Just repeat the step above, and attach whichever fruits to the watermelon with a toothpick. Don’t forget to leave room in the middle of the top tier for a candle if this is a birthday cake!
Refrigerate before serving.

Make Do With Holiday Leftovers: Deviled Eggs

Rebecca Marber — Tue, 02 Apr 2013 10:00:00 -0400

Both Passover and Easter use hard boiled eggs for their festive celebrations. Maybe you have leftover hard boiled eggs from your Sedar, or maybe you have a bowl full of pastel painted Easter eggs lying around. Maybe you’re just looking for a fun and delicious appetizer to whip up quickly--in any event, these Deviled Eggs are just for you.

Most appetizers involve some kind of guilt, whether they’re breaded, fried, or covered in butter. These Deviled Eggs, however, are not anything you have to feel bad about. They are free of carbs, less than 60 calories, and less than 5 grams of fat--so don’t be shy and have more than one!

The spicy mustards in this recipe give these nearly bite-sized hors d’oeuvres a special kick. I like putting an olive half on each one so that the flavors are rounded out by a salty finish. Overall, they’re creamy and smooth--a classic dish.

Deviled Eggs

Ingredients:

6 eggs
2 tablespoons mayo
1 tablespoon spicy brown mustard
1 teaspoon hot mustard
1 teaspoon white sugar
1 teaspoon garlic salt
1 teaspoon onion powder
salt and pepper to taste
paprika for garnish
6 pimento stuffed green olives (halved)

Directions:

Hard boil eggs (if not done already!): place in saucepan so that all are flat on bottom. Fill the saucepan with water so that the eggs are covered. Bring water to boil, remove from heat, and keeps eggs in saucepan for 15 minutes before draining. Run eggs under cold water and begin to peel shells from eggs.
Cut eggs in half (lengthwise) and remove yolks. Add yolks into medium bowl. Then add mayo, mustard, sugar, garlic salt, onion powder, salt and pepper to bowl and begin to mash contents with a fork. When mixed well, scoop mixture into a plastic bag that has a small hole cut in the bottom corner.
Begin to squeeze mixture out the bottom hole to fill the hollow centers of egg halves. The plastic bag will help to control the flow of the yolk mixture for a decorative touch. Once mixture has been distributed, sprinkle each egg half with paprika and a green olive half.

Carrots for the Easter Bunny

Christina Fong — Fri, 29 Mar 2013 14:00:00 -0400

Easter Sunday is quickly approaching, and if you’re still trying to figure out what to prepare for dinner, we have a simple yet tasty side dish for you, your family, and the Easter bunny.

Raw or cooked, carrots are a great snack for kids and adults alike as they’re packed with nutrients (vitamin A tops the list). They may also be one of the few veggies your kids don’t have an aversion to. The following recipe makes use of baby carrots so they’re bite-size for the little ones while the apricot glaze adds another dimension of flavor to the already naturally sweet vegetable. Make sure you prepare enough! People will want seconds.

Baby Carrots with Apricot Glaze
Makes 10 to 12 servings

3 to 4 sprigs fresh Italian parsley
3 strips lemon zest (3x1/2-inches), bitter white pith removed, cut into ½-inch pieces
1-1/2 teaspoons kosher salt, divided
6 tablespoons good quality apricot preserves
3 tablespoons fresh lemon juice
2 tablespoons unsalted butter, at room temperature
2 bunches of baby carrots, fresh tops trimmed to 1-inch, peeled
16 dried apricots, cut into 1/8-inch slices

Remove the leaves from the parsley and place in the Cuisinart® Food Processor fitted with the metal “s” blade. Pulse to chop. Remove and reserve. Add the lemon zest and ½ teaspoon of the salt to the work bowl. Pulse to chop, then process continuously until zest is chopped. Add the apricot preserves, lemon juice, and unsalted butter. Process until smooth, about 30 to 40 seconds. Remove and reserve.

Place the prepared carrots with the remaining salt in a 12-inch skillet and add water to cover. Bring to a boil and cook over medium high heat until crisp-tender about 6 to 8 minutes, water will evaporate as carrots cook. Add apricots and reserved apricot preserve mixture. Cook, stirring, until apricot mixture has thickened and carrots are glazed. Sprinkle with reserved fresh parsley. Serve immediately.

Party Pleasing Potato Skins

Christina Fong — Fri, 08 Mar 2013 15:36:00 -0500

Since American restaurants first cooked up potato skins in the early 70’s, these easy-to-make appetizers have become popular Game Day snacks at home. However, that doesn’t mean they can’t be enjoyed on any and every occasion possible, especially with St. Patty’s Day coming up!

The great thing about potato skins is the ability to customize them any way you like. Typically, they’re served with bacon, cheddar cheese, and sour cream (see recipe below), but there’s so much more you can do with them. You can make Taco Potato Skins with added onions, salsa, and taco seasoning, or Philly Cheesesteak Potato Skins with chopped rib-eye steak instead of bacon and onions, pepper, and provolone cheese. Just let your appetite lead the way, and you’ll find yourself with a number of delicious creations you and your guests will devour in no time.

Potato Skins
Makes 16 potato skins

8 russet potatoes
1/2 cup butter, melted
6 slices of bacon, cooked and crumbled
1 cup shredded sharp cheddar cheese
1 cup sour cream
2 tablespoons finely chopped chives
Salt and pepper

Preheat the oven to 400 degrees and bake potatoes for about 1 hour. When the skin looks crisp and the potatoes are tender, remove them from the oven and let cool.
Once cool enough to handle, cut each potato lengthwise and scoop them out with a spoon, leaving 1/4 in. attached to the skin. Brush the inside and outside with butter and sprinkle with salt and pepper.
Top each potato skin with bacon and cheese. Bake for another 10 minutes or until the cheese has melted. When ready, sprinkle with chopped chives and serve with sour cream.

The Candy Maker in You

Rebecca Marber — Wed, 20 Feb 2013 10:00:00 -0500

Valentine’s Day may have passed, but that doesn’t mean your sweet tooth went with it. For those of you who (like me) didn’t get their candy fix, these homemade Peanut Butter Cups may be just the thing. So easy to whip up, the store bought versions don’t even seem worth it.

Feel free to mess with the recipe as you so choose. I personally favor dark chocolate over any others but these also taste great with milk or white chocolate substitutions. I had some leftover melted chocolate and peanut butter filling, so I chose to drizzle these over some pretzels. There’s nothing wrong with getting resourceful with any leftovers you may have. I can say with certainty that I’ve put my sweet tooth to rest, at least for right now!

Homemade Peanut Butter Cups

Ingredients:

For outer shell:

16 ounces semi-sweet chocolate (chopped)
1/8 cup vegetable shortening
1/6 cup peanut butter

For filling:

1/2 cup peanut butter
2 tbsp butter
1/4 cup confectioner’s sugar
1 teaspoon vanilla extract

Directions:

Line a 12 cup muffin tin with cupcake liners.
Melt butter and combine other ingredients for filling in a medium. Make sure the filling is well mixed, and then place in fridge for later use.
Melt chocolate in microwave, pausing the time every 25 seconds to stir in order to avoid burning.
Scoop a fine layer of chocolate into bottom of each cupcake liner. Make sure to bang the tins on table if the layers do not sit flatly in the tin. *It also helps to brush some of the chocolate up the sides of the liners to guarantee that the top and bottom layers of chocolate will come together to enclose the filling. Put muffin tin in fridge for 10 minutes.
Once the chocolate has hardened, remove from fridge along with peanut butter filling. Roll filling into mini balls, and then flatten with your hand before placing on bottom chocolate layers of each cup.
Make sure chocolate is still soft (otherwise throw back into microwave), and then fill in top layer of cupcake liners to fully cover peanut butter.
Place tins back in fridge for 25-30 minutes. Remove and either eat immediately (slightly cold), or let sit in room temperature for an experience closer to the real thing!

A Beer Battered Delicacy

Christina Fong — Sat, 02 Feb 2013 13:41:00 -0500

For everyone watching the Super Bowl tomorrow, you should find yourself in abundance of two things: food and beer. But what if you have a little too much beer for the big day? If you haven't thought to try it already, cooking with it is a practical and delicious idea.

Let's borrow a dish from across the pond. Fish and chips are a well-known dish from the United Kingdom that's casual enough to enjoy for any Super Bowl party. It consists of beer battered fish and a side of a fries. Cod and Haddock are the more traditional choices but fish such as Tilapia works as well.

Beer Batter
Makes 1 1/2 cups

1 cup unbleached, all-purpose flour
1/2 teaspoon kosher salt
1 cup beer

Place flour and salt in a mixing bowl. Add the beer and stir with a whisk to incorporate. Let batter rest, covered with plastic, for at least 1/2 hour and up to 2 hours in the refrigerator before using.

When you're ready to cook the fish, heat the oil in your frying pan or deep fryer to 300 degrees F, dip your fish fillet in the batter, and fry until it's a nice golden brown. Once it's done, place the fish on a paper towl to let the oil drain.

Chicken Soup for the Soul

Rebecca Marber — Tue, 22 Jan 2013 10:00:00 -0500

I’ve always found the best part of being out in the snow is the warming up that comes after. What better a way to get cozy than by sipping on a nice, hot bowl of soup? This past weekend I went skiing with some friends and really took this idea to heart.

Rather than slave over multiple meals, I decided to make a large pot of soup at the beginning of the weekend to last us throughout. This Chicken and Veggie Soup never got old, as we heated it up for lunch and dinner each day. It’s lighter than, say, chili but still very filling and gave us just the energy we needed to hit the slopes. Slow-cooked for two hours, the chicken is tender and bursts with flavor. You can really add whichever vegetables you like most, but I’ve noted the ones I used this weekend.

Chicken and Veggie Soup
Serves 10-15

1 whole chicken
2 onions
12 chicken flavor cubes
salt (as desired)
pepper (as desired)
garlic powder (as desired)
vegetables of choice:

1 bunch carrots, sliced and peeled
1 head broccoli
1 head cauliflower
1 head celery
1 squash
1 zucchini
2 handfuls greenbeans
beets (optional--beware, will change color of soup!)

Remove inner, unwanted contents of chicken
Put chicken in 6 quarts of water with one diced onion, salt, pepper, and garlic
Pull chicken out, debone, and string with fork
Add chicken cubes and chopped celery
Allow for celery to get soft before adding all other vegetables

Na-cho Average Nachos

Rebecca Marber — Mon, 14 Jan 2013 13:36:00 -0500

Cheesy, crunchy deliciousness—who doesn’t love diving into a large plate of nachos? Although a party favorite, there is no question that this isn’t the healthiest of appetizers. So this year, I decided to try making a different kind of nachos that disinvites guilt to the party.

Baked Kale Nachos have quickly become my favorite snack. Ready in just 20 minutes, it’s easy to make a big batch of them for any cocktail party, movie night, or football Sunday. Kale is a leafy green vegetable that becomes satisfyingly crispy when baked. Loaded with iron, potassium, and Vitamin A, it carries far more nutritional value than potato or tortilla chips. In one serving of baked kale chips alone there are roughly 50 calories (add a few once you add the cheese, but sometimes these things are worth it!). Not to mention these are gluten free as well.

The best part about these chips is that you can make them in a number of different ways depending on what you’re craving. Maybe you skip the cheese and add some cumin, garlic powder, cayenne pepper, or chili powder if you want to replace the potato chips in your cupboard. The next time you’re fishing for something to munch on, you won’t have to think twice!

Baked Kale Nachos
1 bunch kale
1 tsp olive oil spray
1 tsp salt to taste
¼ tsp cayenne pepper (or as desired)
½ tsp chili powder (or as desired)
½ cup shredded Parmesan cheese

Directions:

Preheat oven to 350°F and coat two baking sheets with olive oil spray.
Wash kale and pat dry with paper towels. Remove stems from kale and rip into “chip-sized” pieces. Put kale on baking sheets.
Use olive oil spray to cover kale—this works better than oil because the amount is more evenly dispersed.
Bake for roughly 10 minutes (turning them every so often) or until they shrink and become crispy.
Sprinkle cheese atop kale and bake for another 5 minutes or until the cheese becomes crispy.

The Classic Holiday Appetizer: Mini Meatballs with Tomato Pomodoro

Katie Marber — Tue, 18 Dec 2012 11:00:00 -0500

When the temperature declines and flurries frequent the air, winter holiday parties provide warmth, refuge, and most all, an excuse to indulge in hearty hor d’oeuvres. Of course, the bite-sized portions allow for samplings of diverse flavors, but at the end of the night, there’s always a platter that has been wiped clean. The classic and warming Mini Meatball reigns supreme in my book, and his recipe for Tomato Pomodoro sauce knocks this dip-able treat over the top!

Ingredients
For the meatballs:
1 pound lean ground beef
¼ cup chopped fresh parsley
2 minced garlic cloves
3 tablespoons grated Parmesan cheese
1 tablespoons plain dried breadcrumbs
1 large egg
1/8 teaspoon ground nutmeg
Salt and pepper

For the sauce:
4 garlic cloves, minced
4 tablespoons onion, diced
4 tablespoons olive oil
4 tomatoes, chopped
2 tablespoon oregano, chopped
2 tablespoon basil, chopped
2 tablespoon parsley, chopped
salt and pepper, to taste
pinch of sugar

Instructions
For the meatballs:
Combine beef, parsley, garlic, Parmesan, breadcrumbs, egg, nutmeg, ½ teaspoons salt, and ¼ teaspoon pepper in a large bowl. With a teaspoon, scoop out the mixture and shape into balls (produces approximately 40 balls) on a rimmed baking sheet, then place meatballs in freezer for one hour.

Preheat the oven to 400 degrees and once meatballs have been in freezer for one hour, bake for about 15 minutes, or until baked through.

Instructions
For the Sauce:
In a saucepan over medium heat, sauté garlic and onion in olive oil for 2 minutes. Then add chopped tomatoes and herbs; continue to cook for 5 minutes or until tomatoes soften. Season with salt, pepper and sugar.

How to Host a Holiday Cookie Swap

Christina Fong — Thu, 06 Dec 2012 09:09:00 -0500

The Cookie Monster loves cookies, Angelica Pickles loves cookies, and we know you love cookies too. With the holiday season upon us, what better way to indulge in these bite-sized delights than with a good old fashioned cookie swap?

It’s a perfect way to bring friends and family together and sample an assortment of cookies while cutting down on the massive task of baking for the holidays. Never hosted one before? Don’t worry; they’re a simple and even sweeter affair.

Invite Guests

Think about how many people you want to invite and can realistically accommodate. 10 is a good number but feel free to adjust the number as you see fit.
When sending out your invites, make sure you give your guests plenty of notice so they can think about what cookies they want to bake and have enough time to bake them as well.
Ask your guests to make about a dozen cookies per guest plus another dozen for sampling.

Choose What Cookies to Bake

What are some family favorites you know everyone will love? Once you’ve chosen a cookie to bake, give yourself enough time to prepare them while still maintaining their freshness.
Get an idea of what everyone else is preparing so there are no duplicates of a particular cookie, and ask them to bring enough copies of their recipe for everyone.
Notify your party of any allergies other guests may have and discourage them from preparing delicate cookies.

Prepare For the Swap

Cookies go down a lot easier with some refreshments. Provide milk for any kids that may be in attendance while serving the adults some coffee, tea or holiday drinks you wish to prepare.
Set up a packaging station where guests can wrap up their pick of cookies at the end of the swap. Use cardboard boxes and add a little decorative flair with ribbons and tissue paper.
Create display cards before the swap. Once the guests arrive, have them label their cookies and place their copies of the recipe next to their display.

…And SWAP!

Once everyone has arrived, set their batch of cookies and samples on two separate tables. Have everyone sample each cookie before the actual swap.
Give everyone a box and let them walk around the table, taking a dozen of each cookie (or however many they brought per person). Some may only want to take home their favorites.
Make sure everyone has taken their share of cookies as well as copies of recipes they liked. The packaging station should have all the supplies they need to wrap up their treats.

You and your guests will not only have a big batch of assorted cookies ready to serve for the holidays but new recipes everyone can make for their friends and family for years to come. Happy Holidays!

The Day Before Thanksgiving Dinner

Christina Fong — Wed, 21 Nov 2012 14:12:00 -0500

Tomorrow’s the big day and you’ve probably spent the past week if not the past several weeks planning for and salivating over Thanksgiving dinner. By now you should’ve done most if not all your shopping and taken care of major preparations, the biggest one being purchasing and defrosting your turkey! But there’s also a bunch of other tasks you should do today to make life a little easier for everyone in the kitchen.

The Day-Before-Thanksgiving Checklist:

Prepare and bake all your pies (Fresh fruit pies can be stored at room temperature while custard-based pies should be stored in the refrigerator).

If making rolls or biscuits, prepare the dough for tomorrow.

Brine your turkey overnight (Some prefer starting this process even earlier).

Prepare bread, vegetables and herbs for stuffing.

Prepare make-ahead side dishes that can be re-heated in the microwave.

Wash and dry salad greens and refrigerate them in airtight containers or re-sealable bags.

Once you’ve gone down the checklist, tomorrow should be (fairly) smooth sailing. Enjoy all your hard work tomorrow, and Happy Thanksgiving!

A Chef's Guide to Roasting a Turkey

"" — Thu, 15 Nov 2012 10:15:00 -0500

By Chef Steven Shipley, Culinary Arts Instructor at Johnson & Wales University

Do you have Thanksgiving Day anxiety when roasting a turkey? It can be challenging, but you can do it with these few easy steps.

If you are using a frozen turkey, the first step is to thaw it. Whenever possible, refrigerator thawing is the best method, though if you don’t have time for that, cold-water thawing will work. Never thaw a turkey at room temperature, as this will allow for bacterial growth and is never recommended. If thawing your turkey in the refrigerator, 24 hours per four pounds of meat will be necessary (make sure to place the bird on a tray to catch any juices). If thawing in cold water, submerge the unopened turkey, breast side down, and soak for 30 minutes per pound (be sure to change the water occasionally). Of course, if you are working with a fresh turkey, thawing is not necessary.

Here we go. The day before Thanksgiving, remove your thawed, whole turkey from its wrapper and place it in a clean kitchen sink. Remove the giblet bag from inside the turkey and rinse each item with cold water, then, give the bird itself a thorough rinse using cold water inside and out, then pat dry with paper towels. Move the turkey to a clean, dry surface, for instance, place it on parchment paper. Then, make sure to clean your sink with soap and water to avoid any cross contamination. Tuck the wing tips behind the backbone and drizzle a small amount of olive oil on the outside of the bird. Lightly season the turkey and giblets with kosher salt and coarse ground black pepper. Make sure to season the inside of the turkey. If you’d like, chop some Italian parsley, rosemary and fresh thyme and add this herb mixture to some softened, unsalted butter. With a moist index finger, gently lift the skin away from each breast lobe and rub the herbed butter mixture evenly under the skin. Make sure to smooth out the skin afterwards.

In a shallow roasting pan, add coarsely chopped onions, carrots, celery and giblets (including the neck) to the bottom of the pan. Add a roasting rack, the turkey, and cover and place in the refrigerator. This could all be done the day before, or on Thanksgiving Day itself by following the same steps. Keeping the turkey covered with plastic or foil in the fridge until you’re ready to cook it the next day is how many restaurants and hotels prepare turkeys, chicken and other items in advance. It also gives the seasoning a chance to add that extra bit of flavor to the bird.

Thanksgiving Day. Remove your turkey from the fridge about 30 minutes before you place it in the oven. This will allow the bird to come to room temperature and shorten the amount of cooking time in the oven. By keeping the turkey elevated on a rack when roasting, heat is able to hit all parts of the turkey and promote a crispy skin. Add one cup of chicken stock and one cup of water over the vegetables just before placing everything in the oven.

Place your oven rack in the lowest position and preheat the oven to 400 degrees F. Roast your turkey in the oven for 30 minutes, then reduce the oven temperature to 325 degrees F. If possible, remove turkey from the oven and place it on the cooktop or the counter, and loosely cover the breast meat with aluminum foil to avoid excessive browning. Many cooks carry out this procedure while leaving the turkey on the oven door, which unfortunately results in significant heat loss from the oven. Baste the turkey with its own juices before returning it to the oven. Continue to roast the bird at 325 degrees F for approximately 15-20 minutes per pound. This is only an estimate, so be sure to use a meat thermometer to get achieve the perfect level of doneness.

Continue to roast the turkey, basting every 30 minutes until an instant-read meat thermometer reaches 180 degrees F and the juices run clear when it is inserted into the thickest part of the thigh meat without touching the thigh bone. Remember to remove the foil 30 minutes before the turkey is cooked to ensure even browning. Make sure that your turkey is cooked! It sounds simple, but it is probably your most important step. Even if your turkey comes with a plastic pop-up thermometer, check it to make sure.

Remove the turkey from the oven and place it on a serving platter. Loosely tent with aluminum foil and allow it to rest out of the oven for a minimum of 20 minutes. This is a very important step that allows all the delicious juices inside the turkey to settle.

Making the gravy. For basic pan gravy, remove the rack from the roasting pan and carefully pour and strain the pan juices into a measuring cup or fat separator. Let the juices stand for a few minutes to allow the fat to separate and rise to the top. Many chefs will place the cooked mirepoix (onions, carrots and celery from the bottom of the roasting pan) into a blender with some additional chicken broth and purée the mixture. This is a natural thickener that doesn’t require flour or cornstarch. If you used a fat separator, you can simply pour off the juices, leaving the fat behind and combine the broth with the puréed vegetables. If it gets too thick, loosen with additional chicken broth. Season to taste with salt and pepper if needed, and you’ll have a rich and nutritious gravy!

Carving the turkey. Start with the right tools: preferably an electric carving knife and a two-pronged meat fork. The use of the electric carving knife will make this task pleasurable and quick. Start by gently pulling the drumstick away from the bird and cut where the thigh is joined to the body. Slice the thigh from the leg and cut the thigh meat into slices. This will leave you with an even carving surface for more equal slices of breast meat. Make a deep horizontal cut above the wing and hold down the bird with your two-pronged fork. Carefully shave off thin slices of the breast with the electric knife in a downward motion. Serve with your favorite sides and listen for the sound of your guests scraping their plates with their silverware. You won’t have to ask them if it’s good, you’ll see and hear the results!

Happy cooking!

Fondue Party: Tips and Dips

Christina Fong — Fri, 02 Nov 2012 13:45:00 -0400

Nostalgia’s been bringing a lot of things back from the past lately and among them is a party favorite: fondue. With temperatures dropping and holidays coming up, there are few things better at gathering friends and family around a table than a warm fondue pot filled with your favorite cheese sauce, chocolate or broth and a variety of treats to dip in them!

While fondue parties are pretty simple to host, here are a few good tips for optimum fondue-fun:

Figure out what kind of food you want to serve. Do you want to keep it strictly a savory fondue with cheese, broth or oil to dip your choice of bread, meat, and vegetables? Or do you want to keep it sweet with a chocolate or dessert (caramel, syrup, etc.) fondue and your choice of fruits and pastries? Whichever it is you choose, make sure you have enough food for everyone. About one pound of food per person is a safe amount.

Size matters! Cut and prepare bite-size food for you and your guests. They should be small enough to pick up with a skewer and dip in the fondue pot. About 1/2 inch to 1 inch cubes will do.

Variety adds more fun and flavor so offer your guests plenty of choices. Crusty breads, steamed or sautéed veggies, and certain fruit go well with cheese. Simple cakes, cookies, and fruit go well with chocolate.

Be mindful of the fondue pot’s temperature. Different liquids will require different temperatures to keep them perfectly warm. Keep cheese and dessert fondues at a low temperature, about 120 degrees, and oil for frying should be kept at about 375 degrees. Just don’t let it come to a boil.

Don’t cook your sauces in the fondue pot. It’s best to cook it on the stove and then transfer it to the fondue pot when you’re ready to serve it.

Looking for fondue recipes? These party-pleasers will be a hit.

Potluck Pimiento Mac and Cheese with Butternut Squash

Katie Marber — Mon, 15 Oct 2012 10:00:00 -0400

We all love dinner parties, especially at the beginning of the season when new and exciting foods are being reintroduced into our diets. However, hosting the dinner party can be overwhelming, and that is why I suggest hosting a potluck dinner party.

Guests can express their enthusiasm about a fresh food of choice available in the local farmer’s market, or the less culinary-inclined guests can opt to bring a guaranteed-likeable beverage. Either way, the load will be significantly lessened for you, but more importantly, you can perfect one excellent dish instead of preparing several lackluster dishes. In this case, quality beats quantity! Knock the socks off your dinner guests with a seasonally inspired Pimento Mac and Cheese with Butternut Squash!

While we all consider classic macaroni and cheese to be a guilty pleasure, this butternut squash version helps justify such an indulgent comfort food. A great source of nutrients, butternut squash contains vitamins A and C, as well as potassium and fiber. The burst of vitamin A has been known to promote healthy skin, while the potassium helps maintain good blood pressure and the fiber keeps you feeling fuller longer.

If the addition of butternut squash didn’t distinguish this tasty dish already, what really elevates this dish from tradition is the pimiento sauce. The combination of cheeses with the bell peppers, chilies and Peppadew peppers complements the pasta impeccably. Serving this cheesy mac will without a doubt make your contribution to the potluck unforgettable!

Pimiento Mac and Cheese with Butternut Squash

1 red bell pepper
2 cloves of garlic
3 tablespoons unsalted butter, room temperature
1/2 cup fresh Parmesan, grated
¼ teaspoon ground ancho chilies
¾ cup drained mild Peppadew peppers in brine
1 tablespoon brine of Peppadew peppers reserved
1 ¼ cups extra-sharp cheddar cheese, grated
1 cup whole-milk mozzarella, grated
8 ounces medium shell pasta
1 small butternut squash, cubed
1 cup chicken stock
1 ½ cups nonfat milk
pinch of nutmeg
pinch of cayenne pepper
½ cup panko
¾ teaspoon coarse salt

Instructions:
1. Preheat the oven to 375 degrees and combine cubed squash, stock and milk in medium saucepan. Over medium-high heat, bring combination to a boil. Reduce heat to medium and simmer for about 20 minutes until squash is tender. Remove from heat and mash, then stir in nutmeg, cayenne and salt. Set aside.

2. Next, in a small saucepan, bring ½ cup water, bell pepper and 1 ½ garlic cloves to a boil. Reduce heat to medium-low and cover. Simmer for about 15 minutes until pepper is tender.

3. Transfer bell pepper mixture to food processor, adding Peppadews and brine, 2 tablespoons butter, ground chilies and ½ glove garlic. Then add in cheddar and ½ cup of Parmesan. Blend until smooth.

4. Bring a large pot of water to boil, then cook pasta for about 8 minutes or until al dente. After draining, transfer to large bowl. Stir in squash mixture and sauce and mozzarella into pasta.

5. Toast panko over medium-high heat for about 5-6 minutes, stirring often until golden. In a bowl, once lukewarm, rub 1 tablespoon butter to coat and add ¼ cup Parmesan.

6. Lightly coat a 9-inch square 4-inch deep baking dish with cooking spray. Transfer pasta mixture, topping it with the Parmesan panko. Cover with foil and bake for 20 minutes. Remove foil after 20 minutes and bake for about 30-40 minutes, until lightly brown and crispy. Serve and enjoy!

Chill Out with a New eBook About Ice Cream

Christina Fong — Fri, 12 Oct 2012 10:00:00 -0400

Calling all ice cream lovers! Faded + Blurred has released chill: Making happiness…one scoop at a time, a stunning new eBook to add to your virtual book shelf of cookbooks. Fall or not, everyone loves another helping of ice cream.

Ranging from classics that include Vanilla Bean and Chocolate Chocolate Chip to the tastefully unorthodox such as Sunday Morning French Toast and Soo-Weet (with candied bacon!), chill is a collection of your ice cream fantasies come true. It’s not only beautiful to look at but these wonderfully creative recipes are sure to have you working overtime in the kitchen with your ice cream maker (they recommend the ICE-21 or ICE-100). So what are you waiting for? We’ll be having one of everything.

The eBook is available to download onto your iPad for on-the-go access or onto your computer as a PDF. It includes:

20 amazing ice cream recipes
a brief history of ice cream
a few words about vanilla
tips for getting great results
packed with gorgeous photos
audio commentary
more than 60 pages
all for only USD $5!

About the authors
Nicole Rae and Jeffery Saddoris are the founders and creative team behind Faded + Blurred. Nicole (Nikki) is an Aperture award-winning fine art photographer whose work, in addition to several gallery shows in 2011-12, was recently in Rangefinder magazine. A former art director for Universal Studios, Jeffery uses his background in theatrical design and traditional media to create unique interactive content across a wide variety of platforms and genres.

Perfect Picnic Pasta

Jean at Delightful Repast — Mon, 08 Oct 2012 11:15:00 -0400

A picnic is the perfect occasion to taste the seasons. Whether on a sandy beach in summer or in a vineyard in autumn, enjoying a seasonal meal al fresco is one of life’s greatest pleasures. Keep your basic picnic supplies packed so you’ll be ready for a portable party at a moment’s notice.

A hearty main-dish pasta salad filled with seasonal produce is tasty at any temperature and makes a marvelous moveable feast. This dish is so versatile, you could put the word “optional” after every ingredient. Use whatever you like that’s in season. You can even throw in some diced ham, chicken or leftover grilled vegetables.

A deliciously crisp, well-chilled sauvignon blanc is the perfect picnic wine. You might also enjoy a good rosé or one of the lighter reds. And don’t forget the mineral water or other nonalcoholic choice.

Farmers’ Market Pasta Salad
Serves 6

1-pound package mini penne pasta
5 tablespoons extra virgin olive oil, divided
4 tablespoons balsamic vinegar, divided
1 small onion, halved and thinly sliced lengthwise
1 6-ounce jar marinated artichoke hearts
8 ounces fresh mushrooms, sliced
Salt and coarsely-ground black pepper
3 teaspoons Worcestershire sauce, divided
1 large red bell pepper, julienned
1/3 cup julienned sun-dried tomatoes, plumped in a little hot water
6 ounces baby yellow squash, halved lengthwise
1/4 teaspoon marjoram
6 ounces thin asparagus, each spear cut into 4 pieces
1/3 cup shredded Parmesan
18 fresh basil leaves, thinly sliced

1. In Dutch oven, start boiling salted water for pasta. Meanwhile, in 10-inch skillet, heat 1 tablespoon olive oil and start slowly cooking sliced onion. Cook pasta according to package directions; drain in colander and return to Dutch oven. Stir into pasta 2 tablespoons olive oil and 2 tablespoons balsamic vinegar. Add the caramelized onions to pasta, along with artichoke hearts.

2. Add 1 tablespoon olive oil to skillet and cook mushrooms, seasoning with salt and pepper and 1 teaspoon Worcestershire sauce. Add cooked mushrooms to pasta.

3. Add 1 tablespoon olive oil to skillet and cook sliced red bell pepper and sun-dried tomatoes, seasoning with salt and pepper. Add tomatoes and crisp-tender peppers to pasta, along with 2 teaspoons Worcestershire sauce.

4. Add 2 cups water to skillet, bring to boil, add asparagus (except tips) and cook, covered, for 1 minute. Add tips and cook another minute. Remove from water with slotted spoon and add to pasta, along with 2 tablespoons balsamic vinegar.

5. Add Parmesan and fresh basil to pasta; taste and adjust seasoning. Can be served immediately at room temperature. For picnic, refrigerate until well chilled, at least 3 hours; remove from cooler 30 minutes before mealtime.

Edible Flowers

Jean at Delightful Repast — Fri, 28 Sep 2012 10:00:00 -0400

Edible flowers can make even the simplest presentation eye-catching. Whether you’re decorating a serving platter, a cake or individual servings of butter, whole flowers or just petals put the “special” into a special occasion. A salad can go from ordinary to over-the-top with the addition of colorful flower petals.

Even if the flowers are just being used to decorate a plate, be sure they are edible—someone in the crowd is bound to pop one in his mouth! Use only organically grown flowers, as the pesticides used on ornamental plants are even more toxic than those used on food crops. Never eat flowers picked from the side of the road or that come from florists or garden centers. As with any produce, wash the flowers thoroughly.

Usually only the flower petals are eaten; pistils and stamens are removed. If you’re not accustomed to eating flowers, or if you have allergies, start with just one type of flower in small quantities.

A few food flower favorites:

Borage flowers and leaves taste a bit like cucumber and make a beautiful addition to cool beverages as well as foods.
Fuchsia flowers have a slightly acidic flavor and come in brilliant color combinations.
Lavender flowers can be used in savory dishes as well, but where they really shine is in desserts.
Marigolds add a sharp taste and bold shot of color to pasta and rice dishes as well as soups, salads and eggs.
Nasturtiums add a peppery tang and brilliant, warm colors to salads of butter lettuce or other mild salad greens.

Block Party: Jack-o-Lanterns and Chocolate Pumpkin Cake

Katie Marber — Mon, 17 Sep 2012 10:00:00 -0400

As you find yourself mid-way through September, you may be anxious to unpack your scarves, savor the beautiful foliage, and adorn your home in jack-o-lanterns. Often the perfect solution for recycling the inside of the pumpkin is to make an autumn classic, like pie. However, this season, be the hit of the neighborhood by throwing a pumpkin-carving party that your little ones will surely enjoy. Modernize your pumpkin pie with a Chocolate Pumpkin Cake that will make your neighbors beg for an annual event!

Prepare the cake the day before the guests arrive, and make sure to pick up extra pumpkins for pureeing and for carving. I suggest steaming the pumpkin in order to make the puree. You can freeze the extra puree for later! Assign a few adults to supervise the pumpkin carving while the young partygoers come up with creative jack-o-lantern creations that they can take home afterwards.

After the pumpkin-carving festivities, your guests will light up when you serve this deliciously moist and flavorful Bundt cake. By swapping in your pumpkin puree, the cake maintains its moisture without all the extra fat. Allot a few hours for preparation, although the active time in the kitchen after you make the pumpkin puree should not exceed thirty minutes. What sets this cake apart from others is the sweet buttermilk glaze and mini milk or dark chocolate chips for garnish. The harmonious combination of the subtle pumpkin spice and chocolate creates a comforting and warm flavor perfect to kick-start autumn.

Chocolate Pumpkin Cake
Serves 16

For Cake
1 cup all-purpose, flour (or whole wheat)
¾ cup pastry flour (or whole wheat)
1 cup granulated sugar
¾ cup unsweetened coca powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon pumpkin pie spice
¼ teaspoon salt
1 cup nonfat buttermilk
2 cups pumpkin puree
¾ cup packed dark brown sugar
1 large egg
1 large egg white
¼ cup canola oil
¼ cup light corn syrup
1 tablespoon vanilla extract

For Garnish
½ cup confectioners’ sugar
1 tablespoon nonfat buttermilk
2 tablespoons mini chocolate chips

Instructions for Pumpkin Puree:
Boil a large pot of water. Clean the pumpkin to remove dirt. After cutting in half, remove seeds and strings with ice cream scoop. Cut into small pieces and remove the skin. Over boiling water, place the pieces in a colander in the pot. Covered, steam for 50 minutes, or when tender. In a food processor or hand blender, puree the pumpkin.

Instructions for Cake:
Preheat oven to 350 degrees F. With cooking spray, coat a 12-cup Bundt pan. Combine the all-purpose flour, whole-wheat flour, granulated sugar, cocoa, baking powder, baking soda, pumpkin pie spice and salt in a medium bowl with a whisk. With an electric mixer on low, blend buttermilk, pumpkin puree and brown sugar in a large bowl. Then beat in egg and egg white, and stir in oil, corn syrup and vanilla. Gradually stir in the dry ingredients and place batter in the 12-cup pan. Bake for 1 – 1 ¼ hours, checking with a toothpick when ready. Let cool for 20 minutes, then remove from pan and allow 2 hours for full cooling. For the glaze, mix confectioners’ sugar and buttermilk until smooth. With the cake on its serving plate, drizzle over the top freely and sprinkle the chocolate chips immediately.

It’s Tailgating Time!

Jean at Delightful Repast — Tue, 04 Sep 2012 11:15:00 -0400

College football fan or not, everyone loves a good tailgate party! I suspect many of those partying outside the stadium have never even see the game, though big screens abound. From simple to sublime, tailgating runs the gamut from a simple precooked lunch to a lavish tented affair complete with fine china, chandeliers and floral arrangements, as well as a full-on field kitchen.

Most tailgaters fall somewhere in between. For those "tailgating" at home, with a big-screen TV and a little planning, it's almost better than being there. You can put on as great a game-day spread as those tailgaters at the stadium.

Get the afternoon started with great snacks—maybe some dips, such as hummus or pimento cheese. Follow with a few heartier snacks, like deviled eggs and drumettes or wings. Then right around halftime, bring on the real food—dishes that are easy to serve and easy to eat while watching the game.

Popular choices for those grilling on the spot, at home or at the stadium, include: chicken, brisket, ribs, pork butt, hot dogs, hamburgers, corn on the cob, and vegetable kabobs. Those bringing precooked fare might pack fried chicken or a big pot of chili or pulled pork.

Grab-and-go desserts that require no slicing and serving are perfect for a tailgate party. Hand pies, cupcakes and big cookies require no plates, forks or spoons; just set them out with a big pile of napkins.

Celebrating Your Baby’s First Birthday

Christina Fong — Thu, 30 Aug 2012 13:29:00 -0400

Your baby may not remember their first birthday but you certainly will so break out the balloons and send out those invitations. Celebrating your little one’s birthday can be big fun! Just keep these tips in mind:

Keep it an intimate affair. Being surrounded and constantly handled by a large crowd of ogling guests may be too overwhelming for your baby. Simply having your closest friends and family for the occasion is enough to give your child all the attention they want, and it allows you to focus on one person at a time as opposed to multiple people.
Food should be accommodated for the baby, other young attendees, and the grown-ups of the party. While you can’t really get too fancy with your baby’s food, lay out some finger foods such as crackers, chopped fruits and veggie sticks for the toddlers and either one large cake, a bunch of cupcakes or cake pops for everyone (tiny bites for a tiny affair). Remember to ask parents about any food allergies beforehand.
Entertainment, especially with kids around, is very important. Designate a play area where toys can be set up and adults can watch over them as they talk amongst themselves. The adults can also play a trivia game involving your baby’s first year or have a caption contest with a few funny and/or cute baby photos.
You can also have your guests help you assemble a scrapbook by asking them to bring or write something that encapsulates a memory of your baby’s first year or take a photo of each guest with your baby and put it all together in the album. Don’t forget to take one with the parents—that’s you!
Your baby’s going to tire out pretty quickly from the festivities so try not to extend the party past an hour or hour and a half. Also, start the party after whenever the scheduled naps are so your baby doesn’t fall asleep mid-way through the party or get cranky with your guests.

Above all else, enjoy the party! Birthdays will only get bigger and better from this point on.

How to Host a Baby Shower

Jean at Delightful Repast — Wed, 15 Aug 2012 10:00:00 -0400

No one appreciates a party more than an expectant mother! Dressing the baby and decorating his/her new digs is all the more fun when her family and friends are sharing in the joy. If you’ve never given a baby shower, your time will come. The following seven tips will help you pull it off without a hitch.

Unlike a bridal shower, a baby shower may be hosted by family members as well as friends.

If more than one shower is being held, the guest lists should be coordinated so that no one is invited to more than one.

Sometimes a shower is held about a month after the birth, but more often the baby shower is held a month or two before the due date.

Early afternoon on a Saturday or Sunday is often convenient for most guests. Two hours or so is generally long enough to chat, have some refreshments, open gifts and perhaps play a few games.

Shower invitations are sent four to six weeks ahead, asking guests to RSVP by two weeks before the shower.

The invitation should include the following information:
Names of both guest of honor and host(s)
Date and time
Location and directions
Phone number and email address of host handling RSVPs
Registry information or helpful hints (gender, nursery theme, colors)

Traditionally there is a shower for the first baby only, but this has been relaxed in recent years. Unless several years have elapsed since the birth of the first baby, the mother is likely to still have all the “big ticket” items; but diapers, blankets and other supplies might need to be replenished.

Fruit-Infused Playdate Pops

Katie Marber — Mon, 06 Aug 2012 10:15:00 -0400

If you're like most parents, you've been presented with the difficult question of bribery. In order for your stubborn little one to listen, you can either teach them the hard way, or you can offer them something tangible for their acquiescence. Not only does bribery come with an ethical cost, but often time, the trade off involves an unhealthy rarity snack. However, if you're hosting a playdate or a party, neither options go over well. Instead of choosing to discipline someone else's child or serving taboo sweets, go with homemade fruit-infused popsicles and create a win-win!

These refreshing and sweet treats convince the grinning and giggling little ones that they've cheated the system by bagging dessert in the middle of the day! Little do they know you've handed them over a full serving of fruit necessary for their healthy growth. Instead of nixing soon-to-be rotten fruit, freeze it in these cool handy snacks.

The ease of homemade popsicles makes this bribery tool a hole-in-one. Ahead of time, simply fill popsicle molds with generous amounts of sliced fruit of your choice. You can use a mix of your child's favorite fruits or a variety to ensure your guests will love it all the same. Kiwi, strawberries and mango harmonize well together, too. Then pour white grape or apple juice (the no-sugar added kind) into the molds and pop these puppies in the freezer. In no time, your playdate-savers will be ready for pick-up. Just make sure to plan in advance for them to freeze in time (give yourself a day) and remember, it never hurts to have extra!

With these succulent homemade fruit pops, your house will soon become the dream location for all future playdates. I think we just came up with a win-win-win situation!

Sizzling Summer Cookout Tips

Jean at Delightful Repast — Thu, 12 Jul 2012 11:10:00 -0400

If yours is a charcoal grill, an inexpensive chimney starter will get you grilling in no time—without dangerous chemicals and unpleasant fumes. Gas grillers, be sure to check your propane supply before you start. There’s nothing worse at a cookout than having the fire go out after you’ve put the food on the grill.
Clean the grill before each use. Heat for 5 minutes with the lid closed, then use a long-handled stiff grill brush to clean off any residue. With long spring-loaded tongs, run a vegetable oil-dipped wadded paper towel over the grate.
For safety, keep a spray bottle of water handy for eliminating those inevitable flare-ups. Have a fire extinguisher close by, just in case.
Remember, the grill isn’t just for meat any more. Vegetables, bread, even dessert can be done on the grill. Something as simple and no-fuss as a peach half or pineapple slice topped with a scoop of ice cream seems special when the fruit is grilled.
Reserve a dedicated area of the grill for the food of any vegetarians in the group so it will not be contaminated by the meat.
Try some non-toxic ways, such as citronella candles or lamps, to keep uninvited flying guests away. If electricity is available, fans may also help.
It’s summertime and the livin’ is supposed to be easy. To be cool and collected when your guests arrive, do as much cooking and prep as possible the day before. Even easier—let your guests bring a dish! [Link to Potluck Party Tips - http://www.cuisinart.com/blog/entry/1436.html]

Staying Picnic Perfect for the Fourth

Christina Fong — Tue, 03 Jul 2012 11:37:00 -0400

July 4th is almost entirely synonymous with barbecues. Everyone looks forward to gathering around the grill while impatiently waiting for their burgers to cook. As it quickly approaches and people are raiding their supermarkets en masse, it’s easy to forget that picnics are a perfectly acceptable and very enjoyable al fresco dining option. It’s a great opportunity to laze about in the shade while the little ones stretch their legs and take in the summer sun.

However, we all know that a picnic isn’t a picnic without the food. Packing the perfect basket (or to be more practical, cooler) that’ll satisfy tummies of all sizes will put picnics back on the summer must-list for you and your kids. Kick off your July 4th festivities with some of these treats:

Buffalo wings, ribs, Swedish meatballs—all great meaty delights that can be picked at individually without too much fuss. Just remember, on much warmer days, meat will last about an hour in the heat.

Think pizza, meat pies, and tacos…all in conveniently sized cupcakes! Kids will marvel at their size and taste, and adults will find that having travel-sized food may be better than any travel-sized games they brought to the picnic.

Wraps and sandwiches are great because they can be tailored for both meat-lovers and vegetarians. Not only that, but they’re tasty hot or cold so sticking them in the cooler won’t take away any of their flavor or appeal.

Celery and carrot sticks are a simple and healthy snack that can be made more interesting with the right selection of dips. Blue cheese, sour cream, yogurt, pesto, and peanut butter all make for delicious dipping options for veggies or fingers (I recommend the former for handsy kids)!

Salad possibilities are numerous. You’ve got pasta, egg, potato, and an assortment of vegetables to choose from. Again, they’re good for packing in the cooler and can be kept really simple for the kids or played up with more mature dressings and spices for the grown-ups.

Fun-shaped fruits are sure to get your kids’ attention with the help of a few cookie cutters. Fruits like watermelon, apple, pear, and cantaloupe will work great and in just a few quick slices and cuts, you’ve got edible art. Depending on the fruit, a little drizzle of honey or dollop of yogurt will also go great with your cut-outs.

How to Throw a Cupcake Decorating Party

Christina Fong — Mon, 18 Jun 2012 11:46:00 -0400

If you haven’t thrown your kid a cupcake decorating party, it’s about time. It’s a party idea that wraps sugary sweet desserts and arts-and-craft-type fun all in one. Plus, it’s great because this party won’t limit kids to one or two slices of one cake but lets them eat as many cupcakes as they want and can decorate. To help these little cake artists discover the Picasso within, here are few tips on throwing your party:

The first and most obvious step is to bake your cupcakes! Whether you bake them the same day or the day before, give them enough time to cool. This will make frosting them a lot easier. If you want to keep it simple, you can just choose one flavor but having two flavors may better fuel their creative process (or satisfy their sweet tooth). Try Cuisinart’s Birthday Cake recipe.

Frosting is a must for any cupcake. To save some money, you can opt to make your own, such as Cuisinart’s Fluffy Frosting or buy a variety of flavors to give your cupcake decorators some more options. You can opt to pre-frost the cupcakes if you want to save time or frosting. If not, make sure everyone has a plastic knife to frost with.

The cake decorations are where the creativity really begins. Make sure you offer everyone a lot to choose from. Sprinkles, jelly beans, M&M’s, you name it. The colorful assortment will be a feast for their eyes and mouths! If everyone’s old enough to handle icing, prepare a few squeeze bottles filled with different types of icing. No need to splurge on fancy piping/icing tools. Again, keep the options fun and colorful.

Organize all the decorations in separate bowls in the center of the table so everyone can easily reach them. If you want to provide a little inspiration, place some cupcake decorating ideas on the table for everyone to mull over.

And that’s it! Set the table and let those budding young cake artists loose. If you’re planning on hosting a themed party, ignore what I said about being super colorful and keep the color palette of the cakes and decorations in tune with your theme. Enjoy!

Summer Sides - Tabbouleh

Jean at Delightful Repast — Thu, 07 Jun 2012 09:28:00 -0400

When summer heats up, everything seems to taste better outdoors. Whether you have a backyard patio or a city balcony, it’s time to fire up the barbie and round out the menu with the simplest side dishes.

Make-ahead dishes that require little or no cooking allow you to keep your cool while entertaining this summer. You’ll spend less time in the kitchen and more time with your guests.

This recipe for tabbouleh (pronounced tuh-BOO-luh) calls for three times the tomato and a great deal more parsley and mint than many tabbouleh recipes. I am told by Middle Easterners that the recipes that are more bulgur than salad or that call for garlic or green peppers are not authentic. But who’s to say what is authentic? Every family of cooks has its own variations on traditional dishes.

Tabbouleh
Makes 6 Servings

1 cup fine-grain bulgur
1 cup boiling water
4 medium (1 1/2 pounds) tomatoes, cut into 1/4-inch dice
1/2 bunch (3 or 4) green onions, very thinly sliced
2 bunches (12 to 14 ounces total) flat-leaf parsley, very finely chopped
1 bunch (about 2 ounces) mint, leaves only, very finely chopped
1/4 cup fresh lemon juice
1/4 to 2/3 cup extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
(Optional: 1/4 teaspoon cinnamon and 1/2 teaspoon allspice, authentic, but not to everyone’s taste)

In 3-quart bowl, pour boiling water over bulgur. Cover and let stand until water is absorbed, about 15 minutes.
Meanwhile, prepare the tomatoes, green onions, parsley and mint.
Spread the diced tomatoes and their juice over the bulgur, then add the sliced onions and chopped parsley and mint.
Whisk together lemon juice, 1/4 cup olive oil, salt and pepper. Pour over tabbouleh and toss to mix well. Taste and adjust seasoning, adding more olive oil as needed. Cover and chill for 1 hour (or up to 1 day). Serve with grape leaves or leaves of lettuce or cabbage for scooping.

How to Throw a Wine Tasting Party

Jean at Delightful Repast — Thu, 31 May 2012 09:58:00 -0400

A wine tasting party appeals to wine experts and novices alike and makes a nice change from the usual dinner or cocktail party. Any number of guests will work, depending on the host’s space; but having at least 12 makes it more interesting and having more than 24 gets very complicated.

Send out invitations a month in advance, and ask guests not to wear fragrance to the party so that everyone will be able to smell the wines (an important aspect of tasting).

You will need one glass per person, rinsing the glasses between wines. A separate glass for each wine is ideal, but 12 people tasting six wines would need 72 glasses. Have a pitcher of water and an empty bowl or ice bucket on the table so that guests can sip water and rinse their glasses between wines.

For a tasting, a 2-ounce serving of each wine is sufficient. One bottle holds 12 servings. If you are having 12 people, you will need one bottle of each wine. If you are going to taste six wines, you could ask each couple, or “pair” of guests, to bring one bottle. Or you could supply all the wine. Bag, or otherwise cover, and number each wine. Such a “blind” tasting ensures that guests won’t be influenced by the labels.

Have a theme for your wine selections; for example, Napa Valley reds, Italian whites, one varietal from several regions, one varietal from a single year from different regions, different varietals from a single region.

An assortment of breads, crackers, cheeses, and fruits can be offered. If you plan to serve something more substantial, do so after the tasting.

A wine tasting can be as simple or as technical as you like. Try to suit the level of interest of your group. Provide guests with pencils and tasting sheets listing the wines so that they can write down their impressions as they see, smell, and taste each wine, perhaps ranking them in order of preference. When everyone is through tasting a wine and making notes, have a discussion.

Marinate Your Steak!

Rob Day — Fri, 25 May 2012 13:03:00 -0400

Memorial Day is the unofficial kick off to Summer which means... it’s grilling season! If you’re looking to impress the guests this weekend fire up your grill and try this unique marinade.

Steak Marinade

1 Cup Extra Virgin Olive
3 crushed garlic cloves
1 cup of Samuel Adams Boston Ale (Lager is OK if Ale is not available)
1/2 cup of lemon juice
1 teaspoon dry mustard powder
1/2 cup of soy sauce
2 tablespoons of brown sugar
3 tablespoons of Worcestershire sauce
2 teaspoons salt
2 teaspoons coarsely ground black pepper

Select your favorite steak or steak tips. Using a fork, poke holes in the meat to allow it to absorb the marinade. Mix all of the ingredients together and put the steak and marinade in bowl or dish in the refrigerator overnight. If the meat isn’t covered you may want to flip it once. Grill to taste the next day and Enjoy!

Homemade Flour Tortillas

Jean at Delightful Repast — Tue, 15 May 2012 10:43:00 -0400

Flour tortillas are widely available, so why make your own? Three reasons. 1. Store-bought flour tortillas often have a lot of questionable ingredients, 2. Homemade tortillas taste better, and 3. It's just fun! And your family and friends will think you're amazing.

You don't need a tortilla press or any other special equipment. And no out-of-the-ordinary ingredients—just flour, salt, butter and water. If you're making just a single batch of six, pressing them out by hand is easy; but if you're making more, you might want to get out the rolling pin.

Flour Tortillas
Makes six 7-inch tortillas

1 1/4 packed cups (6.25 ounces) unbleached all-purpose flour
1/4 teaspoon salt
2 1/2 tablespoons unsalted butter
1/3 cup very warm water

1. In medium bowl, mix flour and salt together with your hands. Grate the butter into the bowl or use a small knife to slice tiny pieces of butter into the bowl. With your fingertips, mix the butter into the flour until it resembles coarse meal. Pour the warm water with one hand while mixing with the other, in case you don't need to add all the water. The mixture should be just moist enough to come together into a stiff dough. Knead, right in the bowl, with one hand for about a minute.

2. On impeccably clean unfloured work surface, mash the ball of dough into a 5-inch disk and cut it into six wedges. Roll each wedge into a fairly smooth ball, place in the bowl, cover and let rest at room temperature for about 30 minutes.

3. On the same unfloured work surface, with a rolling pin or with your hand, roll or press each dough ball into a 7-inch round. Measure—if they are not 7 inches, they are not thin enough.

4. Heat an ungreased skillet or griddle over medium-high heat. Cook on first side about 30 to 45 seconds or until tortilla starts puffing up and is getting specks of brown on the underside. Turn and cook second side about 30 to 45 seconds or until browning in spots. Tortillas should be soft, not crispy. As each one is done, stack on a plate covered with a kitchen towel.

A Progressive Dinner Party

Jean at Delightful Repast — Wed, 25 Apr 2012 12:22:00 -0400

Short on the time, energy or spare cash to pull off a chic dinner party? Make it a progressive dinner and share the work—and the fun—with your friends. A progressive dinner, which moves to a different home for each course, is perfect for a group of friends living not too far from each other.

It can work for any number of people, but let’s use eight as an example. Four couples or pairs of friends would each host one of four courses in their home: 1. hors d’oeuvres and aperitifs; 2. soup, salad or other appetizer; 3. main course; 4. dessert, coffee, tea and liqueurs.

During the planning, make sure that each host has room for the number of guests. Someone with a smaller home, or without a large dining table, might choose the hors d’oeuvres or dessert course.

Ensuring that your course will be ready on time while you are enjoying another course elsewhere is the challenge for all but the hosts at the starting location. The menu must be chosen with this in mind. Best are dishes that can be kept warm or be quickly reheated, as well as cold and room-temperature foods. At least one of the hosts of the next course will need to leave about 10 minutes ahead of the guests.

Allow about 45 minutes at the first two homes, an hour for the main course and as long as you like for dessert at the final stop. Assign the most punctual person in the group the important task of keeping everyone on schedule.

If the cuisine does not suggest a theme, look to the season for the theme as well as the menu. You and your friends may find the progressive dinner party concept so liberating that you’ll want to do it on a regular basis—monthly, seasonally or annually. This could be the end of solo entertaining!

How to Host a Bridal Shower

Jean at Delightful Repast — Sun, 15 Apr 2012 11:09:00 -0400

Bridal shower season is here, and at some point in her life every woman will give one! If your time has come, the following six tips will help you pull it off without a hitch.

The bridal shower may be given by any close friend, usually a member of the bridal party. Traditionally, showers are not given by the bride’s or groom’s immediate families. Though a family member’s home may be used for the shower, the actual hostess should be a friend.
No one is invited to the shower who is not invited to the wedding, but not everyone who is invited to the wedding is invited to the shower. Only the bride’s closest friends and relatives are invited to the shower. Relatives of the groom are invited only if they are close to the bride.
The bridal shower is held at least one month, but not more than two months, before the wedding.
Shower invitations are sent four to six weeks ahead, asking guests to RSVP by two weeks before the shower.
Since a shower by its very nature calls for a gift, it is the one invitation which may include information (including registry information) to help guests choose a gift. However, if it is a personal shower, the bride’s clothing sizes cannot gracefully be printed on the invitation. Rather, include a line such as “Please call Linda at 888-555-0000 for sizes.”
If you host the shower in a restaurant, you must pay the entire bill. After all, if you were hosting it at home, you would not present your guests with a bill. It is much more affordable to do a luncheon or tea, or even just dessert, in someone’s home.
Oh, just one more thing: Remind the bride not to use any of the gifts until after the wedding.

Have a Small Plates Party

Jean at Delightful Repast — Sat, 31 Mar 2012 15:50:00 -0400

The small plates dining trend shows no signs of letting up. In fact, the 2012 post-Oscars Governors Ball was a small plates affair. Whether it’s because of the faster pace of life now—living in “small bites” or “sound bites”—or a more laid-back lifestyle, people seem to enjoy moving about sampling lots of things rather than being tied to a seat for a multi-course meal of full portions.

It’s definitely a good fit for those who like to “graze.” No matter how sophisticated the menu, enjoying small amounts of several dishes makes for a casual and convivial atmosphere. Sharing and mingling is encouraged, so each small plate should feature bite-size pieces that require nothing more than a small fork, if not just fingers.

Whether you go with small plates of one culture—tapas, mezze, antipasti, dim sum—or with a combination, aim for a variety of flavors, colors and textures. Tapenade is a flavorful and versatile Provencal dish.

Tapenade
Makes about 1 cup

1 1/2 cups pitted kalamata olives
3 tablespoons extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice
2 tablespoons shredded fresh basil leaves, more for garnish
1 tablespoon capers, rinsed
2 anchovy fillets, rinsed

With steel chopping blade in place, add ingredients to workbowl of food processor. Process, stopping as necessary to scrape down sides of bowl, until mixture is finely minced and forms a chunky paste, about 1 minute.
Taste and adjust seasoning. Transfer mixture to small bowl. Place plastic wrap directly on surface of tapenade and refrigerate for up to 3 days
Fill endive leaves with tapenade or spread it on small toasts. Garnish and arrange on small plates.

Potluck Party Tips

Jean at Delightful Repast — Wed, 28 Mar 2012 15:35:00 -0400

Does a packed schedule keep you from entertaining as often as you’d like? Few of us seem to have the time or energy for the elaborate dinner parties that were once de rigueur. Effortless entertaining is the order of the day. A potluck party ensures that even the host will be able to enjoy the festivities.

To avoid ending up with all salads, for example, make course assignments. If even that is too risky for your hosting style, pin guests down to a specific dish. And tell them the quantity required. If there will be 16 people at the party, and four are bringing the same type of dish, there is no need for those four to each bring 16 servings.

Choose a menu of foods that travel well and taste good at various temperatures. When making food assignments, keep in mind how much oven and refrigerator space you have. Tell guests to bring their dish ready for serving, including appropriate serving utensils.

Sometimes it’s simpler to have the host in charge of the main dish. For example, grilled or roasted meat is best cooked on the premises and served promptly. Other menus might make it possible for the host to simply supply beverages, dinnerware and the venue.

If there is a guest you know is going to be late—we all have at least one of those—assign a dessert. Conversely, if you are having passed hors d’oeuvres or an appetizer course, assign those to guests known to be early arrivers. Working with your friends’ strengths will save you from harried host(ess) syndrome!

That Versatile Southern Favorite

Jean at Delightful Repast — Mon, 13 Feb 2012 08:44:00 -0500

Pimento Cheese (pimento is spelled without the second “i” and pronounced without the “t” in the South!) is an iconic Southern food that's been around for over a hundred years. There are many variations, but it's basically shredded sharp or medium Cheddar, mayonnaise and pimientos. It is delicious on a hamburger, hot dog or bacon sandwich; but it's usually just slapped on some soft white bread for a quick sandwich, cold or toasted. You can also stuff celery with it, spread it on crackers or dip tortilla chips in it. See what I mean by “versatile”?

It must, or so I'm told, be made with real mayonnaise. Purists may not add anything to the basic ingredients, but I like to stir in a little dill pickle and dill pickle juice along with black pepper and a pinch of cayenne. Other variations include chopped green olives, red wine vinegar, Tabasco or Worcestershire sauce. Some like it blended smooth, but I'm among those who prefer it a bit chunky.

This afternoon—in a tribute to both my Southern grandmother and my English grandmother—I spread a thin layer of pimento cheese on a slice of good-quality thin white bread, topped it with another slice, trimmed off the crusts and cut it into tiny tea sandwiches to go with a pot of Earl Grey tea. You might be tempted to just eat it by the spoonful!

Pimento Cheese
Makes 3 cups

1 pound medium or sharp Cheddar cheese, shredded
1 4-ounce jar pimientos, drained and diced
1 cup mayonnaise
2 tablespoons chopped dill pickle
2 tablespoons dill pickle juice
1/2 teaspoon coarsely ground black pepper
1/8 teaspoon cayenne pepper

In 2-quart bowl, stir together all ingredients until well blended. Transfer to serving bowl and cover. Chill for a few hours or up to one week. Serve with crackers, tortillas chips, bread or celery sticks.

Change It Up on Game Day

Jean at Delightful Repast — Mon, 30 Jan 2012 10:29:00 -0500

Even though I’m not a football fan, I once found myself hosting a Super Bowl party! Being the über-hostess that I am, I went into full research mode and learned which menu items were “musts” and then threw in some of my own ideas as well.

Take the snacks, for example. To many, it’s just not Game Day without potato chips and the ubiquitous onion dip. Some might dare to replace that classic combo with tortilla chips and guacamole.

I wanted to change it up big time and decided my baba ghanoush would be just the thing. Of course, you might want to also serve the potato chips and onion dip for your more traditional guests.

Baba Ghanoush
Makes 2 cups

2 medium (1 1/2 - 2 pounds total) eggplants
2 tablespoons fresh lemon juice
1/4 teaspoon (1/2 small clove) minced garlic
1/4 cup unsalted tahini
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cumin
1 tablespoon extra-virgin olive oil

Preheat oven to 450 degrees. Cut eggplants in half, score tops with diamond pattern, rub with just enough oil to coat. Place on foil-lined baking sheet and roast about 30 minutes or until very soft. Cool slightly. Scoop out flesh into colander and let stand a few minutes to drain off any liquid.
In bowl of food processor, place drained eggplant and all remaining ingredients. (Don't get too carried away with the garlic. Remember the garlic is just a minor player, the eggplant is the star.) Pulse 8 to 12 times. Put into serving dish and cover with plastic wrap directly on the surface. Refrigerate for at least four hours before serving. Can be made a day or two ahead.
Garnish with a drizzle of olive oil and some finely chopped mint, flat-leaf parsley or pistachios. Serve with oven-toasted whole wheat pita wedges, sliced baguette or Armenian cracker bread and raw vegetable strips.

How to Make a Proper Cup of Tea

Jean at Delightful Repast — Sun, 22 Jan 2012 15:56:00 -0500

Coffee drinkers have it made. There’s a place to get a good cup of coffee on nearly every corner. It is nearly impossible to get a proper cup of tea in the US without making it yourself. Most restaurants give you a tiny stainless steel pot of water that has been warmed, not boiled, on one of the burners of their coffee maker, along with a teabag of uncertain quality for you to dunk into the tepid water. The result is so insipid that people who have never had properly made tea think they don't like tea.

Though I enjoy many types of herbal infusions, they are not tea; they are tisanes. I sometimes enjoy a green tea or oolong or some of the specialty teas that have recently come to the fore. But when I say "a proper cup of tea," that means a good black tea, such as Darjeeling, Earl Grey or English breakfast--organic, if possible.

You will need a tea kettle and a ceramic teapot, both of a capacity to make the quantity you desire, and fresh tea leaves or high-quality teabags.

To make a proper pot of black tea, just before a kettle of freshly drawn water comes to the boil, warm the teapot with hot water, empty it, add one teaspoon of tea leaves (or one teabag) for each 8 ounces of water. Immediately pour in the freshly boiling water, let it stand for 5 minutes, stir, and then strain into cups. If you prefer to use a tea ball, be sure it is large enough to allow the tea leaves to unfurl. Serve with sugar or sugar cubes, thin slices (not wedges) of lemon and a small pitcher of milk (never cream).

Tips for Packaging Homemade Holiday Treats

Jennifer Perillo — Wed, 07 Dec 2011 14:49:00 -0500

You’ve got your list of cookies and cakes to bake, but how do you plan to pack them up for gift giving? First, it’s important to make a list, so you can determine what materials you need. Small jars work for single servings of loose items like granola, homemade pancake mix and hot cocoa mixes. Recycling well-washed coffee cans and oatmeal tins add a pretty touch, and are good for larger portions, as well as cookies too.

Gift tags are a chance to include a sweet sentiment for the holidays and New Year ahead, so think about the message you’d like to write. You can buy good quality card stock at a stationary store, print a few gift tags per sheet, then hole punch them to tie with a ribbon on each package. You can even get the kids involved, by having them cut brown kraft paper into festive holiday shapes and write a note or color a picture on the gift tag.

Here’s a checklist to make sure you’ve got all your holiday packing materials:

Parchment Paper— It’s not just for baking cookies. Parchment paper is great for wrapping small bundles of cookies or cakes—just tie with raffia ribbon or butcher’s twine.
Reduce, Reuse, And Recycle— Old coffee cans, oatmeal tins, jelly and mason jars save money and the planet.
Waxed Paper— Tuck a sheet between layered stacks of cookies in tins to prevent them from breaking.
Bubble Wrap— A must to cushion cakes and cookies if you’re shipping them.
Fragile Stickers— This may seem over the top, but if you’re shipping some homemade love, you want them to get there in one piece—taping a few fragile stickers to the box helps ensure just that!
Cellophane Wrap— Festive colors, like red, green and blue, for Hanukkah, go quick, so stock up on them early. Cellophane is great for wrapping trays and plates of cookies, and loaf-style cakes.
Cellphone Bags— Baking supply stores sell these in bulk, and a variety of sizes. Small ones serve dual purpose, as they hold a few cookies, and are also good for wrapping up mini loaf cakes.
Ribbon— Rolls of colored and holiday themed ribbon are nice, but old-fashioned twine adds a homey, country look too.
Twist Ties— Use them to close bags first, to make tying on ribbons and trim easier.

Coffeehouse Quality at Home

Jennifer Perillo — Sat, 26 Nov 2011 14:26:00 -0500

I generally drink my coffee black. Once the kids are tucked in, though, I sometimes like to satisfy my sweet tooth with my cup of joe. Since running to Starbucks isn’t an option at nighttime, I steam some milk and create my own coffee drinks at home. One of my favorites is a mocha, and the “recipe” is just three ingredients—decaf espresso, steamed milk and a teaspoon or two of chocolate ganache. For a spicy treat, add a dash of chili powder. I’ll get you started with this easy recipe for homemade chocolate ganache. I think you’ll agree it’s the perfect sweet escape after a long day.

Chocolate Ganache
makes about 2 cups

1 cup heavy cream
2/3 cup sugar
6 ounces finely chopped bittersweet chocolate

Add cream and sugar to a small pot. Bring to a simmer, but do not let it come to a boil. Cook for 1 to 2 minutes, until sugar has dissolved. Add chocolate to a deep heat-proof bowl. Pour hot cream mixture over chocolate and stir with a rubber spatula until combined and chocolate is melted. Transfer to a glass or BPA-free plastic container and let cool slightly before covering and storing in refrigerator. Will last for up to one month, refrigerated.

Countdown to Thanksgiving

Jennifer Perillo — Wed, 23 Nov 2011 11:31:00 -0500

The annual cooking marathon, otherwise known as Thanksgiving, started weeks ago for some homecooks. Others are bustling about jotting down lists of last-minute ingredients. With only two days left, you may be wondering if you bit off more than you can chew. No worries, though—we’ve got a few tips to help make your holiday hosting easier.

Lumpy Gravy— perhaps considered the worst offense by Aunt Edith, but she doesn’t need to know about it. If you do indeed have a few lumps, just pour the gravy through a strainer, and you’re secret will be safe with us.
Forget the flowers— Use ingredients you plan to serve at the meal to create “living” centerpieces. Take a few of your nicest serving bowls and fill them with clementines, roasted nuts, pomegranates.
Make a Tent— for the turkey, not the kids. Cover the turkey loosely with foil once you remove it from the oven to help keep the meat moist. Depending on the size, it will need anywhere from 20 to 40 minutes to rest before carving.
Oven strategy— The turkey will take up most of your oven space for a significant period of time, so plan what other dishes need their fair share of heat. Stuffings can usually go in while the turkey rests, as can potato side dishes. Biscuits and rolls should be baked right before serving.
Easy Appetizers— set out platters of cubed cheese—like cheddar, fresh mozzarella, smoked gouda, some olives and dried salami or sausages with a crusty load of bread to keep guests at bay while you finish putting the final touches on the main meal.

And remember the most important ingredients are the ones sitting at your table—the loved ones sharing in the meal you’ve prepared.

Butternut Squash Three-Ways

Jennifer Perillo — Mon, 14 Nov 2011 13:26:00 -0500

I love the cool, crisp days in New York City this time of year. While I miss berries, zucchini and sun-ripened tomatoes, it’s nice to say hello again to fall’s hearty bounty. Pumpkins, acorn squash, butternut squash—they’re all overflowing at the farmer’s market right now.

Butternut squash, one of my favorites, is sure to grace many Thanksgiving tables next week. With the right preparation, it can go from the littlest one’s first Thanksgiving plate to the appetizer course, and even a side dish. The trick is roasting it first. Roasting intensifies the flavor in a way that boiling it in water can’t—from there you’ve got a blank canvas, perfect as homemade baby food, or to create a simple side dish—just mash it and season with butter, salt and pepper. My favorite way to enjoy it is in this easy-to-make soup, a perfect prelude to the main course.

Velvety Butternut Squash Soup
Serves 4

This soup is so remarkably smooth, you’ll be tempted to call it creamy butternut squash soup—except there’s not a spot of cream. Start by roasting the squash in a 400ºF oven, until it’s nice and tender, about 30 minutes (split lengthwise and scoop out the seeds first.)

1 tablespoon butter
1 tablespoon extra virgin olive oil
2 leeks, white parts only, thinly sliced
1 small butternut squash, roasted, flesh scooped out
2 cups vegetable stock
Sea salt and freshly ground black pepper, to taste

Garnish ideas:
Toasted almonds
Pomegranate seeds
Fresh chopped herbs, like sage or cilantro
Toasted coconut

Heat butter and oil in a 2-quart pot over medium heat. Add leeks and saute until softened and fragrant. Add roasted butternut squash and stock. Bring to a boil, then reduce to a simmer and cook for 10 minutes. Pour contents of pot into the glass bowl of your Cuisinart blender and puree until smooth, about 2 minutes, then season with salt and pepper. Divide among four bowl and garnish with suggested toppings, if desired.

Butternut Squash Three-Ways

Jennifer Perillo — Thu, 03 Nov 2011 14:17:00 -0400

Velvety Butternut Squash Soup
Serves 4

Garnish ideas:
Toasted almonds
Pomegranate seeds
Fresh chopped herbs, like sage or cilantro
Toasted coconut

Homemade Spiced Popcorn

Jennifer Perillo — Mon, 17 Oct 2011 12:56:00 -0400

Once the kids were tucked in, and finally asleep, my husband and I used to love curling up on the couch with a movie or to catch up on whatever shows we had recorded. A few months back I went through a phase of making seasoned popcorns for our late-night snack. I’m partial to Parmesan & black pepper, or straight-up movie-theater style with some melted butter, but Mikey was a salty-spicy guy. Add the crunch factor of homemade popcorn, and it was an easy, homemade treat to satisfy his snack tooth.

The best part about making your own popcorn is it’s a blank canvas, so you can control the flavors. Olive oil adds a nice pungent taste, but for a more neutral taste, try grapeseed oil. Fine sea salt clings to the kernels, almost melting onto them, but larger flakes, like Maldon salt, add a nice crunch. Want to add a cheesy twist? Grate some of your favorite hard cheese—like Parmesan or a Grana Padano, and sprinkle them on the same as you would powdered spices.

Spiced Popcorn
Serves 4

This popcorn reminds me of the seasonings I use in my homemade taco mix, without the “heat”. If you want to give it a kick, try adding some chili powder to the mix too.

1 tablespoon olive oil
1/2 cup popcorn kernels
1/4 teaspoon cumin powder
1/4 teaspoon coriander powder
1/2 teaspoon fine sea salt
Freshly ground black pepper, to taste

Pour the oil in a 6-quart pot. Add three kernels of popcorn, cover with a tight-fitting lid and turn heat to high. Cook until you hear all the kernels of corn pop. Carefully remove the lid, pour in the remaining kernels and cover again. Using a potholder to hold the lid in place, shake the pot over the flame until all the kernels have popped, about 2 minutes.
Remove the pot from the heat. Carefully take off the lid and sprinkle the popcorn with the spices, salt and pepper. Cover again, holding the lid securely in place, and shake to coat the kernels with the seasonings. Serve hot.

An End of Summer Feast

Marisa McClellan — Fri, 02 Sep 2011 17:45:00 -0400

Summer is rapidly drawing to a close and all across the country, and people are starting to shift back into fall mode. However, there’s still a little time left before you pack up the citronella candles to squeeze in one more celebration.

The secret to end-of-season party planning is keeping it easy. No need for complicated cocktails or loads of decorations. It really helps that there’s so much amazing food in season right now. Here are some ideas to celebrate the labor of summer’s fruits (and vegetables).

Call it a potluck. Don’t make yourself crazy trying to cater the entire thing.
Your house doesn’t have to be picture perfect. This is about friends, family and enjoying the last moments summer. Folding laundry can wait for another day.
Buy watermelon, corn on the cob and tomatoes. They are at their best right now and need nothing to be delicious. If you want to get “fancy” you can stir up the toasted corn and tomato salad below.
Don’t fuss over the drinks. For the kids, float peach slices in jugs of water for virtuous fruit “punch.” For the grown-ups, buy some inexpensive lager and a carton of lemonade for an instant shandy.

Now all you have to do is fire up the grill, keep the bug spray close and finish up the summer in style.

Toasted Corn and Tomato Salad
Serves 4 to 6

1 tablespoon butter
3 cups fresh corn kernels (approximately 6 ears of corn)
3 cups roughly chopped tomatoes (1 large or 2 small tomatoes)
1/4 cup basil leaves, torn
1 tablespoon olive oil
1 teaspoon balsamic vinegar
Salt and pepper to taste

Place a large skillet over high heat and add butter. As soon it has melted and is sizzling around the edges, add the corn. Cook for 4-5 minutes, stirring frequently, until the corn begins to caramelize and jump around the pan.
In a large bowl, combine the toasted corn, chopped tomatoes and torn basil. Top with olive oil, balsamic vinegar, salt and pepper. Stir to combine, taste and adjust seasonings as desired. Can be served warm or at room temperature.

Cool Summer Sippin'

Jennifer Perillo — Sat, 02 Jul 2011 12:10:00 -0400

An icy cold beer is pretty perfect with a hot off the grill burger. On sunny summer days though, I’ve found a cooling refresher that doesn’t leave me feeling sleepy as the day progresses is sometimes a better pairing. We always seem to have watermelon in the fridge this time of year since it’s the kids’ favorite fruit. This July 4th, and the rest of the summer in fact, I plan to turn it into some fun mocktails the whole family can enjoy.

Getting started is easy—all you need is a blender or food processor. Cut the watermelon up into small chunks and give it a whirl to create a homemade watermelon puree. If you want a smoother juice, pour it through a sieve to strain out any of the fine bits. Pulp vs. pulp-free juice causes many a debate in my household. Once pureed, the watermelon juice will stay fresh for up to two days, stored in a covered container. I use old milk bottles from the farmers’ market, which make for pretty serving pitchers too.

On its own, the juice is sweet and refreshing over ice. This is one drink you can easily put your own spin on, though. Add a splash of seltzer for fizz, or squeeze in some lime juice to keep margarita cravings at bay. The kids love it mixed with fresh-squeezed lemon juice for a homemade version of pink lemonade. If you find you’ve made more than you can drink in two days, just freeze it in ice cube trays. One cube is enough to jazz up a plain ol’ glass of water to help you meet that daily requirement!

Hot Off the Grill

Jennifer Perillo — Fri, 27 May 2011 12:13:00 -0400

This weekend signals the unofficial start to grilling season, so kick it off on a spicy note and add some zing to your usual burger line-up. A few months ago I took the plunge and tried a new ingredient, and since then harissa paste has become my new secret cooking weapon. A little bit adds lots of flavor, so start off small if this your first time cooking with it.

Harissa is a Tunisian hot chili paste made with a combination of chilies, garlic, coriander and caraway. In North Africa it’s used mainly in meat or fish and vegetable stews, and the recipe for it varies from family to family. Here in the west, we’ve adapted it to use in just about everything from soups, stews to sandwiches and fiery potato salads.

While it’s easy to make from-scratch —it comes together quickly in the food processor, I’ve found an excellent prepared one by DEA—you may have seen the brightly colored yellow tube at your local market too. My favorite way to use it is simply slathering mushrooms with some paste and a bit of olive oil. A quick roast in a 400ºF oven transforms them into a tender, spice-flecked taco filling. I plan to use this trick on portabellas for an inspired grilled vegetarian burger. You can also add a dollop to ground beef before shaping into patties. For a more subtle boost, just mix some into your regular ketchup. Once you start dabbling, you’ll find the possibilities are endless—and quite delicious too.

Happy Mother’s Day!

"" — Sat, 07 May 2011 07:47:00 -0400

Sundays are my slow day. The one morning out of seven when I get to sleep in, and recharge my batteries for the week ahead. Yes, I consider myself lucky I don’t have to wait for one fleeting day a year to enjoy this luxury.

This Sunday is a little different, though. I get to savor the moment longer, the whole day even. Once I wake, what would be my idea of the perfect Mother’s Day? Not washing a single dish ranks high on that list. This means taking a break from cooking for the day too, but going out for brunch isn’t necessarily what I’d consider a peaceful Sunday morning. Aimee, over at Simple Bites, posted a fantastic idea for Mother’s Day last year. She left a little “cheat sheet” of sorts for her husband and sons, to help make her day and their handling of it, less stressful.

This year, I think I’ll take a cue from her. Thankfully, my husband has perfected the French press set-up, so he’s ready to go in the coffee department. I’ll do my part and prep some scones, wrap and store them in the fridge so he can just bake them in the morning. The kids can help make fresh orange juice, thanks to the citrus juicer on our stand mixer. And the lilies of the valley in the yard are just about to bloom. With any luck, they’ll do their part, so I can wake to the scent of my favorite fresh-cut flowers too.

Here’s some more ideas from a few of our favorite mom food bloggers—they’re all easy enough for your husband and children to prep together to make your special day delicious!

Flex Your Mussels

Jennifer Perillo — Tue, 03 May 2011 15:01:00 -0400

After tasting my first bowl of mussels, prepared with a spicy, garlic-laced tomato sauce in my early 20s, I was instantly hooked. It became my go-to appetizer whenever we visited a small Italian restaurant nearby. As time went on, I discovered mussels aren’t just for appetizers or red sauce either. A classic French preparation with shallots, white wine and parsley paired with a crusty baguette makes for a filling and quite satisfying dinner.

Making them at home, though, has always felt a bit of a to-do. I remember years ago, hanging over the kitchen sink, scrubbing the shells to remove the barnacles, wondering why I didn’t just leave mussels on my restaurant radar. Preparing them at home just seemed too much a chore. Then kids came along and I figured they would roll their eyes, and push them aside anyway.

Luckily, my outlook has changed on this quick-cooking shellfish. There’s a reason Prince Edward Island mussels are featured on high-end restaurant menus. Their flavor tends to be sweeter and fresher tasting than that of wild mussels. They also arrive at fish markets relatively clean, almost free of the clingy barnacles that can be time consuming to clean.

The real moment of truth arrived when I served them for dinner one summer evening last year. As the pot came to the table, the kids peeked inside. Eyebrows raised a moment, but the sight of bread and butter offered reassurance when I said it was perfect for dipping into the broth. Now, instead of worrying about the kids liking mussels, I buy extra to make sure there’s enough to go around.

Garlic, Parsley & Cream Mussels
Serves 2

This recipe is easily doubled or tripled—just be sure to use a larger sized pot. Be sure to keep a close eye since the mussels cook incredibly quick.

1 teaspoon extra-virgin olive oil
2 cloves garlic, thinly sliced
1/2 cup prosecco
1 pound Prince Edward Island mussels, cleaned and scrubbed
1/4 cup heavy cream
1 tablespoon fresh Italian (flat-leaf) parsley
Pinch red pepper flakes
Sea salt and freshly ground black pepper, to taste

In a 4-quart deep pot, heat the oil over medium flame. Add the garlic, and saute until fragrant and lightly golden. Pour in the prosecco and simmer for 1 minute. Add the mussels, cream, parsley and red pepper, cover the pot and cook at a simmer until the mussels have opened and are cooked through, about 5 minutes.
Remove cover, season with salt and pepper, if needed. Discard any unopened mussels before serving.

A Tasty Twist on Hummus

Jennifer Perillo — Sun, 10 Apr 2011 15:18:00 -0400

My oldest daughter’s lunch period is at 11:10am, which means by time we walk in the door after school, her ravenous appetite is hard to control. Rather than risk spoiling her dinner—and my hard work in preparing it, I try to have a healthy snack on hand to keep us both happy. Something filling, but not so much so that it stops her from enjoying dinner an hour later. A bowl of hummus with some pita or carrot sticks usually does the trick. One afternoon I happened to be fresh out of chickpeas. Rather than panic, I decided cooked navy beans could assume the role of garbanzos. The resulting hummus was smoother, creamier and now a regular on our snack time menu.

White Bean Hummus
Makes 3/4 cup

Tahini, ground up sesame seed paste, can be found in the ethnic foods sections of most larger supermarkets. It lends that signature flavor to hummus, but you can certainly leave it out if there are any nut allergies and still enjoy this yummy spread.

1 cup (215 grams) cooked navy beans
2 tablespoons tahini
Freshly squeezed juice of 1/2 a lemon
1 small clove of garlic
1/8 teaspoon salt
Extra virgin olive oil, to serve
Pinch of smoked paprika, to serve
Pita, flatbread or sliced vegetables, to serve

Add the ingredients to the bowl of your Cuisinart food processor. Process until the beans become a smooth paste.
Spoon the hummus into a deep dish. Sprinkle the paprika on top and finish with a drizzle of olive oil. Serve with your choice of bread or cut up vegetables.

Super Bowl Salad

Jennifer Perillo — Mon, 07 Feb 2011 16:30:00 -0500

Early on in our courtship, my husband and I started cooking up a Mexican spread—or at least an American version of it, for Super Bowl Sunday. I’m not sure how it started, but as time went on it became tradition. This year I intend to mix things up a little, and put a twist on the salad portion of the evening. Sure, salad may seem out of place on your Super Bowl menu, but if you’re planning a taco fiesta, that crunchy contrast to the meaty filling is a must. I’m going one step further too, adding cabbage to the food line-up by disguising it in plain-sight as a taco topping. A riff on my summer coleslaw recipe, the zesty dressing of lime juice, red wine vinegar, and honey adds a cool note to our spicy meal, and perhaps heated game night depending on who you’re cheering on.

Shredded Cabbage Salad with Lime Vinaigrette
Serves 8

I love using a mixture of red and green cabbages, to add a burst of color, but feel free to use what you have on hand or available at your local market.

1 tablespoon red wine vinegar
1 tablespoon freshly squeezed lime juice
2 tablespoons extra virgin olive oil
1 teaspoon honey
Salt and freshly ground pepper, to taste
3 cups red cabbage, thinly shredded
3 cups green cabbage, thinly shredded
3 whole carrots, peeled & shredded
1 teaspoon chopped fresh cilantro

To make the dressing, add the vinegar, lime juice, olive oil and honey to a deep bowl.
Whisk vigorously until well mixed; season with salt and pepper.
Add the cabbages, carrots and cilantro to the bowl, tossing well to combine.
Let sit, at room temperature for at least 20 minutes, so the flavors can marinate. May be made one day in advance.

‘Tis the Season

Jennifer Perillo — Mon, 13 Dec 2010 10:01:00 -0500

This year instead of fretting about every last detail for your holiday party, put the focus on enjoying time with your friends and family by hosting a potluck party. Don't worry if everyone is not a top chef, non-cooks can bring beverages. Here’s a checklist of what you’ll need to make sure your party is filled with plenty of jolly and holiday cheer.

Expect to supply these items, but feel free to ask guests if you need to fill in any missing pieces:

Serving pieces—platters for buffet and family-style arrangement of food
Dishes, glasses, stemware, mugs for brunch parties
Utensils—for both serving and for guests to use
Napkins, preferably cloth ones and mix & match add a homey touch

For brunch parties, let guests choose from the following dishes, and be mindful if you’re inviting vegetarians or friends with any food allergies:

Quiches, breakfast casseroles, bread puddings
Muffins, scones, coffeecakes
Roasted potatoes or latkes
Fresh fruit
Orange juice (add champagne to your shopping list for mimosas)
Juice boxes if kids will be at the party

For a dinner soiree, have the oven pre-heated to warm any hot side dishes as necessary. These dishes work great for buffet service:

Assorted dips with fresh-cut vegetables and sliced baguette
Cheese platter with dried fruit & nuts
Grilled flank steak or roast tenderloin—ask someone to bring caramelized onions or sautéed mushrooms to finish the dish
Assorted grain sides—pasta, couscous or rice
Salad—can be as simple as baby spinach with sliced pears, goat cheese & vinaigrette

Thinking Outside The Box

Jennifer Perillo — Wed, 08 Dec 2010 10:37:00 -0500

Everyone loves homemade holiday treats. This year skip the expensive cookie boxes, and use materials lying around the kitchen to add an extra special homespun look to your gift giving.

Canning jars gives a vintage feel that echoes the handmade gift inside. The clear glass is perfect for showing off the nuts and berries in granola, and it looks pretty on countertops with a scoop tied to the side and filled with homemade pancake mix. A handwritten note card with cooking instructions is the proverbial icing on the cake.

Used jelly jars, especially ones with decorative tops, need no more than a ribbon to make them ready for gift-giving. Use them to store candied nuts or bite-sized cookies.

Parchment paper makes an excellent wrap for breads and cakes. Simply tie up with butcher twine and add a few branches of Christmas tree or some pine cones for a festive touch.

Homemade Buttermilk Pancake Mix
makes enough for one gift

You can easily double, triple or quadruple this recipe if gifting to a crowd, just be sure to whisk the ingredients together well so they are evenly distributed throughout the mix.

For the Mix:
1 cup (5.2 ounces) flour
1 tablespoon (16 grams) sugar
1 teaspoon (5 grams) baking powder
1/2 teaspoon (2 grams) baking soda
1/2 teaspoon (2 grams) sea salt
1/2 teaspoon (1 gram) vanilla powder, optional

To Cook the Pancakes (include this on a handwritten note card):
2 tablespoons (1 ounce) butter, melted plus more to coat the griddle
1 cup (8 ounces/225 ml) buttermilk, plus 1 tablespoon more if you like a thinner pancake
1 large egg

Add the mix ingredients to a medium bowl; whisk to combine. May be prepared up to one month in advance and stored in an airtight container.
To prepare the pancakes, whisk the ingredients together to make sure ingredients are thoroughly combined again. Add to a medium bowl.
In a clean separate bowl, add the melted butter, buttermilk and egg. Whisk together to combine. Pour over dry ingredients. Using a wooden spoon, stir together just until batter has formed and there are no visible streaks of flour — it's okay if there are lumps.
Heat a griddle or skillet over medium heat. Coat with a pat of butter. Add generous tablespoons of batter to the pan. Cook 2 to 3 minutes, until the edges look set and bubbles form on top. Flip and cook 1 to 2 more minutes until done.

Let’s Talk Turkey

Jennifer Perillo — Wed, 24 Nov 2010 10:34:00 -0500

Brine, baste or both? That’s the big question millions of Americans are contemplating for the big meal this Thursday. Thanksgiving is filled with many emotions, and getting the turkey right helps keep the peace, or at least restores sanity for the eating portion of the day.

Personally, I’m a salt, pepper, butter and baster. My family always kept the turkey simple, and while I’ve ventured outside the box (literally) with stuffing, I’m not one to use fancy glazes or cram a bunch of herbs under the skin. I like to think this is the best way to show off the true flavor of a great tasting turkey.

Regardless of brining or basting, here are a few essential tips to make sure your crisp-skinned roasted turkey dreams are fulfilled come the big day.

Is it done yet? Knowing when your turkey is ready shouldn’t be a guessing game. Invest in an instant read thermometer, so you’ll know when the thigh-meat is cooked to 175ºF. That’s the magic time to remove your turkey from the oven. It will reach the proper serving temperature of 185ºF after a resting period (see next tip).

Let it be. Want to really ensure a juicy bird? Then give it a rest after roasting. This helps the juices redistribute back into the meat, and also makes it much easier to cut even slices that won’t shred or fall apart. An average 14 pound turkey should rest about 30 to 40 minutes, so plan accordingly when telling guests what time dinner will be served.

The gravy train. Forget about baste, brine, rubs and marinades. As everyone approaches the table, they all have gravy on the brain. It’s a universal condiment for the turkey, taters and bread basket. Good gravy means no lumps, so ask for help and make sure someone is assigned to stirring duty.

The Right Stuff(ing)

Jennifer Perillo — Fri, 19 Nov 2010 14:51:00 -0500

Stove Top. These two words describe the stuffing we traditionally grew up making. Well, not me, my mom and aunts. Personally, I don’t know what it tastes like since I always refused to eat (sometimes it pays to be a picky eater).

My first encounter with homemade stuffing was when I met my husband 15 years ago. As I settled into round two of Thanksgiving dinner with him and his parents, he beamed with pride at the tray as he spooned some into a serving dish. Needless to say, I was very impressed. What man cooks a whole Thanksgiving meal for his parents, the whole thing from scratch too?

Over the years we’ve tweaked that original recipe, the biggest debate being sausage or meat-free. While I’m a full-on omnivore, I much prefer my stuffing of the vegetarian persuasion. I added finely chopped mushrooms to give it a “meaty” texture and threw in some fresh sage for a traditional flavor. Chopped pecans are a much easier alternative to chestnuts, and dried cherries lend a lovely aromatic note, making this a pretty tasty compromise for our Thanksgiving menu.

Brioche Stuffing with Dried Cherries & Pecans
Serves 8 to 10

1 to 2 tablespoons extra virgin olive oil
4 ounces fresh white button mushrooms, finely minced
1 large carrot, chopped fine (about 1 cup)
1 small onion, chopped fine
1 clove garlic, minced
1/2 cup pecans, chopped fine
1/2 cup dried cherries
4 fresh sage leaves, chopped
4 cups cubed, stale challah or brioche (1/2-inch cube)
2 1/2 cups vegetable stock or broth
1 large egg, lightly beaten

Preheat oven to 350ºF. Butter or grease the bottom and sides of 7-inch by 12-inch glass casserole dish.
Heat one tablespoon of olive oil in a deep skillet over medium heat. Add the mushrooms and cook until golden—do not stir too much or mushrooms will not brown properly. Add the carrots, onions and garlic, and remaining tablespoon of olive oil if necessary, and saute until golden and carrots begin to get tender, about 2 minutes. Stir in the pecans, cherries and sage. Cook for 2 more to let flavors meld.
Add bread cubes to a deep bowl and pour in the cooked vegetable mixture. Pour in 1 1/2 cups of vegetable stock and stir well to combine. Add the egg and stir until well mixed. Scrape stuffing into the prepared baking dish, drizzle with the remaining stock, cover with foil and let stand on counter for 10 minutes.
Bake for 30 minutes, remove the foil and continue baking for 10 minutes, until it puffs a little and forms a golden, crispy topping.

Thanksgiving Sides

Jennifer Perillo — Wed, 17 Nov 2010 11:44:00 -0500

Getting ready for Thanksgiving is like training for a culinary triathalon. Figuring how to plan which dishes get oven time makes jumping hurdles seem easy. Rather than regret having a kitchen with only one oven and four burners, I decided make ahead side dishes were the way to go. Instead of roasting or sautéing Brussels sprouts, I thinly slice them and serve with a maple syrup vinaigrette—a side and salad in one dish, brilliant if I may say so myself.

Another favorite I discovered this summer was creamed corn, and I’m not talking about the canned stuff. That still sends shudders through my stomach. Homemade creamed corn is easier to make, and more fun to eat, than you think. Another surprising twist I discovered while testing this recipe—you don’t need to use cream at all! This year I’m planning on carrying over those saved calories to the dessert course.

Smoky Creamed Corn
serves 4
Aside from making a creamed corn with nary a drop of cream, this recipe is also prized for being a “make ahead” side dish. It easily reheats on the stove top or in the microwave in a covered glass casserole dish. If doubling the recipe, you may need to add a few minutes more of cooking time.

1 poblano pepper
2 ears of corn
1 cup 2% milk
Sea salt and freshly ground pepper

Preheat the broiler on your oven. Line a small baking pan with foil (for easy clean up) and place the poblano on the sheet. Broil, turning once, until blackened and skin is bubbly. Place hot pepper in a ziptop bag and close. Once the steam has loosened the skin, remove the pepper from the bag and the skin should slip off easily. Remove and discard seeds for a smoky, but not to spicy final dish. Chop and set aside.
Use a chef’s knife to remove the corn kernel. Scrape the corn cobs over a medium pot to release the corn "milk". Add the kernels and 2% milk. Bring to just below a boil and simmer for 35 minutes until the milk begins to thicken. Add the chopped poblanos during the last 10 minutes of cooking time, and season with salt and pepper.

Some more thoughts on Thanksgiving recipes for your holiday menu:

If you prefer your Brussels sprouts roasted, try this recipe from Under the Highchair

These Baked Sweet Potatoes with Orange Caramel Glaze from Good Life Eats have us rethinking our oven line-up too. And The Merry Gourmet has a Savory Spinach, Feta and Roasted Red Pepper Muffin perfect for your holiday bread basket.

Just Desserts

Jennifer Perillo — Thu, 11 Nov 2010 12:07:00 -0500

Every year my family jokes we should start our holiday meals with dessert first. After a brigade of appetizers, sides and main course, the table once again disappears under a blanket of cakes, cookies and pastries. Apparently, Italians are always prepared for an army to drop in for dinner.

While it seems decadent to start dinner with a caramel pecan pumpkin pie, it’s totally the way to go when prepping for the big day. Pie crusts can be made up to a month in advance and stored in the freezer. Just wrap them tightly in plastic wrap, pop into a ziptop bag for extra protection against freezer burn. Let them thaw out the night before you’re ready to get rolling.

Here are a few more tips for a sweet and stress-free ending to Thanksgiving:

Chopped and toasted nuts can be prepped a month in advance and stored in a tightly sealed bag in the refrigerator so they don’t go rancid.

If you’re making homemade pumpkin puree, now’s the time to get roasting. The smaller sugar pumpkin variety is best. Just cut them in half, scoop out the seeds (Gluten-Free Girl has a great recipe for them) and place them cut-side down in a roasting pan. Bake in a preheated 400ºF oven until tender when pierced with a paring knife or fork.

Stick to recipes you know. There’s nothing worse than trying a new one on the big day and having it flop. Making a test dinner is becoming popular among food bloggers, who want to take new recipes for a spin to ensure success on turkey day.

Desserts should always be fresh made, so while you can prep many of your ingredients in advance, the actual baking should be done the day before or same day, unless otherwise directed in your recipe. Cookies can be a made a day or two advance. Pies are best tasting a few hours out of the oven, but you can always make it the night before and set it to cool overnight on the kitchen counter. The aroma of fresh pie is tempting, though, so you might want to sleep with one eye open.

Trick or Treat

Jennifer Perillo — Wed, 27 Oct 2010 10:41:00 -0400

Before having children, I hadn’t celebrated Halloween since I was a child. While many adults love getting all glam, or gory, I always considered it a kid’s holiday, and much prefer leaving dress up to them.

When it comes to popcorn, though, I’m all for this relatively healthy treat donning a sweet disguise. I fell in love with making caramel corn a few years back. I’d planned to make some to fill goody bags, except I hadn’t read the full directions. With only two hours until guests would start arriving, using the traditional oven method was not an option. Rather than scrap the idea and think of something else, I decided to improvise with my microwave. It was a unique approach to updating a classic, using a new method to deliver the same familiar flavor and crunch.

This year I figured why not let my caramel corn play dress up too, with a whisper of chocolate and pecans. It proves you’re never to old to be a kid again, especially with treats like this to look forward to once a year.

Sea Salted Cocoa-Caramel Corn
Makes two quarts

5 tablespoons (2.5 ounces) butter
2/3 cup (5 ounces) packed dark brown sugar
1/3 cup (100 grams) brown rice syrup or corn syrup
1 tablespoon (9 grams) unsweetened cocoa powder
1/2 teaspoon vanilla extract
1/4 teaspoon baking soda
2 quarts (8 cups) air-popped popcorn
1 cup (3.75 ounces) pecans, roughly chopped
Sea salt flakes (like Maldon), for finishing (optional)

Line two rimmed baking sheets with silicon liners or buttered sheets of parchment paper; set aside.
Add the butter to a deep, microwave-safe glass bowl. Cook on HIGH for one minute, until melted. Pour in the brown rice syrup and sugar, stirring until sugar is dissolved. Cook on HIGH for 2 minutes.
Quickly stir in the cocoa powder, vanilla extract and baking soda—it will bubbly slightly, and that’s okay. Fold in the popcorn and pecans, trying to coat each piece, the mixture will be very sticky. Cook on HIGH for 2 minutes. Remove from the microwave and stir again to make sure kernels and nuts are thoroughly coated. Cook on HIGH for 1 to 2 more minutes, watching carefully during the last 30 seconds to ensure it doesn’t overcook.
Using a rubber spatula, divide caramel corn into a single layer on prepared trays. Lightly sprinkle with sea salt flakes. Let cool completely before serving.

Cooking note: Actual times vary according to the size of your microwave. This recipe was tested using a 1000-watt model. Smaller wattage ovens may require a longer cooking time, and larger ones may require less.

Pear Ricotta Crepes

Jennifer Perillo — Tue, 19 Oct 2010 11:04:00 -0400

I suddenly found myself thinking of crepes a few weeks ago. Really, my mind had wandered to manicotti, the Italian version of crepes. Most people don’t realize that manicotti are not made from pasta. The thin pasta-like wrap filled with ricotta cheese and topped with sauce is actually called a crespelle. The batter is simply eggs, milk and flour, and prepared in a blender.

Well, one thought led to another, and I wondered why not make a French crepe batter and use ricotta cheese in place of Gruyere. Still unsure of whether to make savory or sweet crepes, I decided to compromise and make a not too sweet pear filling. The sauce was easy enough, just some brown sugar, butter and fresh orange. I also took liberties with the batter, adding black pepper for a whisper of heat to contrast the creamy coolness of the ricotta. The resulting flavors were refreshing and light, and left me wondering if I should’ve added some praline walnuts for a crunchy topping. Guess I’ll just have to make them again to test that theory.

Pear and Ricotta Crepes with an orange brown sugar sauce
makes 8 to 10

Save time and prep the filling up to a day in advance. Just heat it gently in the microwave until the pears are warm and the juice is bubbly.

For the Filling:
2 pears, peeled
1 tablespoon butter
1/4 cup (1.65 ounces/46 grams) packed dark brown sugar
1/4 teaspoon (2 grams) sea salt
Juice and freshly grated zest from 1/2 an orange
1/2 cup fresh ricotta cheese, at room temperature

For the Savory Crepe Batter:
1 large egg
3/4 cup (6 ounces) milk
1/2 cup (70 grams) flour
1/8 teaspoon freshly ground pepper
1/4 teaspoon sea salt
2 tablespoons melted butter, divided

To prepare the filling, cut the pears in half and remove the core and seeds. Cut into ¼-inch thick slices.
Heat a nonstick skillet over medium flame. Add butter, and swirl pan until it melts. Add the pears, brown sugar and salt. Saute, stirring occasionally, until the pears soften and sugar caramelizes. Add the orange zest and juice. Cook until bubbly, about one minute. Remove from heat (see headnote).
To make the crepes, add the egg, milk flour, pepper, salt and 1 tablespoon of melted butter to the bowl of a blender. Blend until smooth, and there are no visible lumps. Heat an 8-inch nonstick skillet over medium flame. Using a heatproof silicon brush, use tiny a bit of the remaining melted butter to coat the bottom and sides of the pan. Pour enough batter into the skillet to thinly coat the bottom, a very scant ¼ cup. Once edges are crisp and air bubbles appear on top, flip and cook for 30 more seconds on the other side. Transfer to a plate and continue making crepes with the rest of the batter.
To assemble the crepes, spread 1 tablespoon of ricotta over a crepe. Top with a heaping tablespoon of the sautéed pears. Fold crepe in half, and then in half again to make an offset triangle. Drizzle some of the orange brown sugar sauce over the top. Repeat with remaining crepes and filling.

A Flash in the Pan

Jennifer Perillo — Wed, 13 Oct 2010 12:45:00 -0400

Pumpkin and butternut squash seem to get all the attention this time of year. While they are indeed favorites of mine, it’s time we all get familiar with the smaller, quicker to cook variety: delicata. I first fell in love with the flavor at a local restaurant. They simply prepared it roasted and layered with housemade ricotta cheese. There might have even been a balsamic reduction.

A few weeks ago, delicata squash started filling markets, and I couldn’t help but think of that appetizer while prepping dinner one night. In need of a vegetable to keep my roasted chicken company, I decided to make my own take on the dish. Gone was the ricotta, since I’d just finished the last of it. And there was no room in the oven to roast it either. No worries, though—my stovetop skillet was a perfect alternative. Freshly grated lemon zest is always a nice companion to squash, and toasted, crushed coriander seeds added a fragrant undertone to the dish. The drizzle of honey made sure the kids would give it a try too.

Sauteed Delicata Squash
Serves two
One of the best time savers about delicata squash is the skin is edible when it’s cut into thin slices. No peeling necessary means one less utensil to wash too.

One 10 to 12 ounce delicata squash, cut into 3/8-inch thick slices (seeds removed)
2 teaspoons extra virgin olive oil
Sea salt and freshly ground pepper, to taste
1/4 teaspoon coriander seeds, crushed
Freshly grated zest from 1/2 lemon
drizzle of honey

Heat a 10-inch skillet over medium-high heat. Meanwhile toss squash, one teaspoon of olive oil, salt, and pepper together in a bowl.
Add the remaining teaspoon of oil to the pan, and swirl to coat. Add the squash slices to the pan, single layer. Cook, turning once, until deep golden all over, about 5 to 7 minutes on each side. During last minute or two of cooking, add the coriander seeds to the pan and shake to lightly toast.
Transfer squash to a platter. Sprinkle lemon zest on top and drizzle with honey. Serve immediately.

Grape Expectations

Jennifer Perillo — Mon, 04 Oct 2010 10:38:00 -0400

Grapes are an underappreciated fruit. Sure they grace many a fruit platter, but how often do we seek out a freshly harvested bunch? One bite is an eye-opening experience. The window is a short one, though, lasting barely two months here in New York. The varieties also go far-beyond the normal red and grape found in supermarkets. Whimsical names like Mercury, Jupiter and Mars adorn seedless varieties, and then there’s my favorite—concord grapes.

Only a true grape lover can forgive the seeds that cause so many to shy away from these intense jam-flavored orbs. In fact, in my house, I’m alone in my love for them. Unless I make a batch of concord grape muffins. Then tired tastebuds crawl out of the woodwork for a bite. Fear of having my beloved concords become a one trick pony, had me scouring the pantry in search of new recipe ideas. That’s when I spied the apples sitting on the kitchen counter and the jalapeno peppers in the vegetable bin.

My original intention was to make a chutney, but too much multitasking resulted in a spicy grape-scented applesauce. Yes, a delicious mistake indeed. Cranberry sauce should be worried — this might just find its way onto our Thanksgiving turkey this year if I find time to can some before the season ends.

Zesty Concord Grape Apple Sauce
Makes about 2 pints

1 pound apples, peeled, cored & diced (preferably not tart ones-I used Ginger Golds)
6 ounces concord grapes, seeds removed
1 large shallot, chopped
1/2 cup apple cider vinegar
1/2 teaspoon ground cinnamon
1/2 teaspoon minced jalapeno pepper
Generous pinch of salt

Add all the ingredients to a deep pot. Cover and bring to a boil. Cook for 2 minutes. Stir, then reduce heat to a simmer and cook for 5 more minutes. Remove pot from heat. If desired, mash with a fork until for a smoother textured apple sauce.

Cool as a Cantaloupe?

Jennifer Perillo — Thu, 02 Sep 2010 11:30:00 -0400

I’m not one for impulse shopping, except when I’m at the farmers’ market, especially when it comes to first of the season fruit. I wait all winter long to devour fresh berries, peaches, plums, but have learned to steer clear of melons. They tend to be pricey and rather disappointing in flavor. This year, though, I might have unlocked the key to sweet, juicy cantaloupes, honeydew and watermelon.

My mom always told me patience was a virtue, and in this case it’s more a necessity. After a few weeks of soaking up the sun’s rays, these fruits are bursting with enough goodness to send you running for a napkin to wipe the dribble running down your chin. And if you’ve gotten greedy and brought home one too many, it’s time to get creative.

I haven’t hopped onboard the fruit soup wagon, but I do love making cocktails, and figured cantaloupe would provide some interesting conversation during happy hour. I started by making a simple syrup with pureed cantaloupe and sugar. It tasted quite good, so I decided to move forward. I knew I needed a citrus to balance out the sweetness of the fruit and harshness of any alcohol. Limes felt like the right pairing, and vodka was the liquor of choice. Next thing I knew, I was sipping a very refreshing cantaloupe cooler, and looking for the nearest porch to rest my weary feet. It’s the perfect cocktail for kicking back and savoring the last few weeks of summer.

Cantaloupe Cooler
Makes one cocktail

For the cantaloupe syrup
1 cup cantaloupe, cut into chunks
1/2 cup/100 g sugar

For the cocktail
1 1/2 ounces cantaloupe syrup
1 ounce fresh squeezed lime juice
1 ounce vodka
1 mint leaf, plus another for garnish (optional)
freshly opened bottle of seltzer, to top off the glass

To make the cantaloupe syrup, place the chunks of fruit into the bowl of a food processor. Pulse to coarsely chop, then let machine process until it becomes a smooth puree, about 1 to 2 minutes. Pour into a saucepan and stir in the sugar. Bring to a boil and cook for 1 minute more, until all the sugar has dissolved. Skim foam from top, set aside and let cool.
Strain cooled cantaloupe syrup to remove foam and "sediment". You should be left with about a 1/2 cup of clear, thin syrup. Store in a covered container and store it in the refrigerator to chill.
Fill a cocktail shaker with ice. Add all the cocktail ingredients, and with the top on, shake until beads of water form on the outside. Fill a highball glass or mason jar mug with ice. Strain the drink into the glass. Top off with seltzer, about 2 ounces worth. Garnish with mint leaf, if desired.

Be Our Guest

Jennifer Perillo — Thu, 08 Jul 2010 10:01:00 -0400

Whether you’re going to an intimate dinner party or summer soiree, showing your host a simple thanks is a sure way to get invited back. Here are some tips to secure your seat at this season’s backyard bashes.

Do Your Homework
Before bringing a dish, always ask if anything specific is needed. If the hostess says bring what you’d like, ask a few questions about what she’s making. This way you can prepare something with complimentary flavors. Aim for dishes that can sit at room temperature too or be served on arrival—chances are your hostess has enough on her plate than worrying about where to store or heat anything.

No Cooking Required
Sometimes the best gifts are items your hostess would consider a splurge, like wine glass charms so guests can keep track of their glasses or an instant-read thermometer to make sure everyone’s meat is cooked just right.

Wine In Doubt
Unless your host doesn’t drink alcohol, a bottle of wine is always a good bet. If you’re not a connoisseur, ask for help at your local wine shop, and they’ll be able to send you off looking good on arrival.

Leave a Lasting Impression
For evening parties, stand apart from the crowd with a basket of homemade muffins, let your hostess know they’re to make her morning easier. This way you’ll be the first person on her mind as she sips her morning coffee and starts thinking about the next dinner party.

A Spring Chicken

Jennifer Perillo — Thu, 24 Jun 2010 14:34:00 -0400

The arrival of my seasonal farmers’ market two months ago signaled another welcome gift— my favorite farm, Grazin’ Angus Acres. That meant the best eggs were at my disposal again, and after a visit to the farm, I can see why. It’s all about the grass as Dan Gibson, one of the owners said.

To answer that age old question of which came first—the chicken or the egg, it seems the egg wins when it comes to Grazin’ Angus Acres. Their eggs are available year-round but you have to wait until the end of spring to enjoy some moist, tender pasture-raised chicken. I’ve learned to stretch a 4-pound bird into two meals by adding lots of grains and veggies the first night it’s served. I keep an eye towards leftovers, which usually become tacos.

That changed after I started making my own mayonnaise. I decided it was time to turn those leftovers into chicken salad— perfect timing with picnic season underway, right? I added some chopped homemade pickles, knowing my husband would like the crunch (and I did too). All it needed then was some peppery greens which I plucked from the backyard and tucked with the chicken salad between a toasted sourdough roll from the local bakery. For a fun July 4th picnic, don’t forget to play it safe and add some icepacks to your basket or thermal carrier to keep these sandwiches chilled. And, if like me, you frown on soggy bread, then pack the salad and roll separate. Letting everyone make their own sandwiches is also part of the fun.

Roasted Chicken Salad
Serves 2

1 cup (5.5 ounces) chopped leftover roast chicken
generous 1/4 cup (2 ounces) chopped pickles
2 tablespoons (1 ounce) mayonnaise
Salt and freshly ground pepper, to taste
Handful of rocket arugula or other tender field greens
Two sourdough sandwich rolls, split in half

In a medium bowl, add the chicken, pickles and mayonnaise. Stir with a rubber spatula or spoon until well mixed. Season with salt and pepper. Toast bread, if you like, and evenly spoon chicken salad onto the bottom half of the roll. Top each evenly with arugula, cover with remaining half of roll and be happy you've got a healthy, homemade lunch in just 5 minutes.

Hidden Treasures

Rebecca Marber — Fri, 18 Jun 2010 09:49:00 -0400

A few days ago, I hosted a barbecue and was shocked to learn that none of my guests had ever tried two of my favorite foods - jicama and quinoa. These not-so-well known foods are easier than you’d think to find in stores and are nutritional and delicious.

Jicama (pronounced HIH-kuh-ma) is bound to spruce up your sliced peppers/ carrots/ celery crudité platter. It makes a great canvas for any dip, hummus, or guacamole and, since it’s good for you (a cup of jicama has 46 calories, 0 grams of fat, and only 2 grams of sugar; it is also low in cholesterol and sodium, but high in dietary fiber and vitamin C), feel free to eat as much of it as you like.

Slice it into chunks like any other crudité vegetable.

If you want to keep the pleasant surprises going, try some quinoa (pronounced KEEN-wah). It is high in protein and rich with essential amino acids. Quinoa is a grain more nutritionally valuable than wheat or rice and because it is gluten-free, quinoa has been gaining in popularity. Here’s a scrumptious recipe for a Red Quinoa Salad that I picked up from Chef Matthew Fulton.

Serve it as a side dish for dinner, or put it out as an appetizer with the crudité for guests to scoop onto hors d’oeuvre plates.

Red Quinoa Salad

1 cup red quinoa
½ of a red bell pepper, finely diced
½ of a yellow bell pepper, finely diced
½ cup finely diced red onion
¼ cup finely diced celery
2 tablespoons toasted pine nuts
1 teaspoon kosher salt
¼ teaspoon black pepper
Pinch of cayenne pepper
Equal parts red wine and olive oil to coat, not drip (measure in 1 tablespoon at a time)

Cook 1 cup of red quinoa for as long as directions specific to your packet indicate. Place in serving bowl.
Add in all other ingredients and mix with spoon until they are evenly dispersed throughout bowl.
Drizzle red wine vinegar and olive oil in equal amounts until the top of the quinoa has been coated.

A Cooler Cookout

Jennifer Perillo — Tue, 08 Jun 2010 10:30:00 -0400

I find my recipe inspiration from many places. Some seemingly sensible, like memories of my Nana’s meatballs or remembering the fresh chopped garlic my mother would sprinkle atop grilled steak. Stumbling across my recipe for making frozen margaritas was totally accidental. In fact, it started out innocently enough as a kid-friendly recipe for strawberry slushies.

While I was whizzing the mix around in the blender, I realized I had the makings for a pretty much better frozen cocktail. All I had to do was replace the lemon juice with lime and add some tequila and triple sec. It immediately washed away memories of past watered down frozen drinks. It’s also sure to be a winner with my friends at our summer cookouts. Now, what do we think about cute little umbrellas for a fun garnish?

Strawberry Margaritas
serves 4

4 ounces (1/4 cup) tequila
4 ounces (1/4 cup) triple sec or orange liqueur
4 ounces (1/4 cup) freshly squeezed lime juice
1/2 cup simple syrup, depending on taste
1 3/4 cups frozen strawberries

Add all ingredients, in the order listed, to you’re the bowl of your Cuisinart blender.
Pulse until strawberries are pureed, but still slushy, about 1 to 2 minutes.
Serve immediately.

Let’s (e)scape

Jennifer Perillo — Wed, 26 May 2010 12:18:00 -0400

If you’re an avid farmers’ market shopper, then you might be wondering what those long, strands of green shoots are popping up recently. They are something you do not want to pass up. Garlic scapes are the shoots from, drum roll please…garlic plants. You can chop them up and sauté them as you would regular cloves, but another addictively delicious use is pesto. Instead of waiting for your basil plants to come full-bloom, get some scapes and you’ll be in for a real treat.

My first go with this recipe, adapted from the very talented Dorie Greenspan, was eating it straight-up smeared on toasted baguette. What started as an addiction, turned into a tummy ache, leaving me cautious about over doing it the next time around. Then I realized as delicious this was on it’s own, it would be a lovely compliment to fried eggs and even a sweet jam-braised chicken dish I made recently. With the official start of grilling season being this weekend, I can’t wait to try it on some charred steaks too.

Garlic Scape Pesto
adapted from Dorie Greenspan
makes about one cup

10 garlic scapes
1/2 cup freshly grated Parmesan cheese
1/3 cup shelled, unsalted pistachios
2 tablespoons softened butter
1/2 cup extra virgin olive oil, plus more as needed
Freshly ground black pepper, to taste

Add the scapes, cheese and pistachios to the bowl of a food processor. Pulse until the scapes and nuts are very finely chopped. Add the butter, then slowly add the olive oil, while pulsing, until it forms a wet paste. Season with pepper. Add more oil if you desire a "wetter" pesto.

It's Picnic Time!

Jennifer Perillo — Wed, 19 May 2010 10:14:00 -0400

Memorial Day is the official beginning to a season of fun in the sun, so it’s time to start thinking about outdoor entertaining. What better way get started than with a picnic? Before you rush to the closet and start shaking out those blankets, think safety first and chill some ice packs to keep perishable foods nice and cold. A tasty tip to keep sandwiches, salads and drinks chilled is frozen grapes. Pop a few bunches in a sealed bag and set them in the freezer overnight. Then tuck them into the cooler for a frozen treat that doubles as an edible ice pack.

And my secret to perfect picnic sandwiches every time? Pack the fillings separate from the bread. Remember spoons so you can scoop this salad in between a couple of slices, then kick back and enjoy the fun.

Thai Peanut Chicken Salad
serves 4 to 6

1/2 cup creamy peanut butter
1/3 cup coconut milk
Freshly squeezed juice of 1 lime
Salt, to taste
4 cups cubed rotisserie chicken
1 tablespoon fresh cilantro, chopped

In the bowl of your food processor, add the peanut butter, coconut milk, lime juice and salt. Pulse until smooth and well mixed.
Add the cubed chicken to a deep bowl. Pour in the peanut sauce and stir with a rubber spatula until all all the chicken is well coated. Fold in the cilantro and peanuts. Divide among 4 deep bowls, garnish with additional cilantro and serve with a lime wedge. Alternately, you can serve it on a large platter with slices of crusty baguette for guests to make their own sandwiches at your next picnic.

Quick Thinking Bolognese

Jennifer Perillo — Thu, 13 May 2010 15:15:00 -0400

Most mornings I wake up with a dinner strategy. Then there are the days that slip away and next thing I know it’s 5:00pm — also known as the witching hour with a seven and two year old in tow. I’ve got to think fast before the pleas for more snacks risk ruining their appetite.

Luckily I always have some cooked meatballs in the fridge or freezer—a perk of being Italian and all. While I can easily just heat and serve them, some nights I crave a dish a bit more, shall we say, elegant. It was on such a night that I came up with my recipe for 10-minute Bolognese. Tired of plain old meatballs, I decided to mash them up with a fork and sauté the bits of meat with some red wine. A quick simmer in some marinara sauce and in the time it took for the pasta to cook, dinner was done and I had a new found respect for the humble meatballs of my youth.

10-minute Bolognese
Serves 4 to 6

2 teaspoons extra virgin olive oil
4 leftover cooked meatballs (about 6.5 ounces), crumbled
about 1/4 cup dry red wine
2 cups prepared marinara sauce
8 ounces fettucine or linguine, prepared according to package directions
Freshly grated Parmesan cheese or ricotta, to taste

Heat the olive oil in a skillet over medium heat. Add the crumbled meatballs and saute for two minutes. Add the wine and bring to a boil. Add the marinara sauce and reduce heat to a simmer. Let cook for 10 minutes, until meat is tender. Serve over hot, cooked pasta. Top with freshly grated Parmesan cheese or ricotta, if desired.

Tea Lattes? Yes, Please.

Jennifer Perillo — Wed, 07 Apr 2010 13:36:00 -0400

One late night, while perusing the menu at Starbucks I noticed tea lattes on the menu board. I was intrigued and ordered an earl grey one. Turns out it was simply a brewed tea bag with steamed milk. I’ve been a religious coffee drinker for years now, decaf being the brew of choice because I want the taste without the buzz. In the evening, though, I prefer a calming cup of tea and this latte hit the spot, albeit an expensive one. Why had I never thought to add steamed milk to my nightime tea at home?

For the cost of one drink at Starbucks, I bought an entire box of earl grey tea bags at the grocery store the following day. I figured the steam nozzle on my espresso maker could heat the milk to a frothy foam. It’s so easy, there’s no recipe necessary. Just steam the desired amount of milk while your tea is brewing, pour, stir and sip. Now my “nightcap” costs just a few cents and I can enjoy it curled up on the couch in my jammies. And if you really want a decadent treat, try stirring a tiny bit of this rich chocolate ganache into your steaming mug—yes, it’s as good as you imagine.

Chocolate Ganache
makes about 2 cups

1 cup heavy cream
2/3 cup sugar
6 ounces finely chopped bittersweet chocolate

Wake Up, It’s Spring

Jennifer Perillo — Thu, 25 Mar 2010 10:56:00 -0400

One of my six-year-old’s favorite books is titled “Wake Up, It’s Spring”. The premise is the little kid wakes up one morning and goes from room to room, bursting with joy, to rouse each member of the family and greet the official changing of the seasons. I completely relate to that child’s sentiment and pure joy. Kids love the warmer weather because it means more park time and signals school is winding down. For me, it means old friends, like broccoli rabe, basil, squash, and their lovely blossoms, are on their way back into my local farmers’ market.

Last year, I set out to do some container gardening. I learned a lot and was both humbled and encouraged at the same time. Even if you have no more than a windowsill, it’s easy to add some edible greenery to your landscape. Herbs, like basil and parsley grow beautifully as long as they’re in a nice, sunny location. And if you have space outdoors, snow peas grow quite abundantly. Another favorite from last year was lettuce, including red leaf, romaine and even Boston—just make sure to give them some shady shelter on extremely hot days and you’ll be rewarded with hardy leaves you can snip as you need for summer dinner salads. Here’s a few of my favorite recipes to give you incentive to channel your inner green thumb.

Basil Pesto
Makes 2/3 cup (enough for two adults and two kids)
This classic Italian sauce is delicious served over pasta or drizzled over fresh mozzarella cheese and sliced tomatoes. Serve it slightly heated or at room temperature.

¾ cup packed fresh basil leaves
1 tablespoon fresh parsley
1 clove garlic, thinly sliced
4 tablespoons butter, softened
¼ cup pignoli nuts (also called pine nuts)
¼ cup freshly grated Parmesan cheese
Salt and freshly ground pepper, to taste
¼ cup extra-virgin olive oil

Add the basil and parsley to the workbowl of a food processor. Pulse until roughly chopped. Add the garlic, butter, nuts, cheese and salt and pepper. Process until it forms a paste, then slowly drizzle olive oil in through feed tube, continuing to process the mixture begins to emulsify and becomes a creamy sauce-like consistency.

Orange Balsamic Vinaigrette
Makes ½ cup
This is a refreshing way to dress up the spinach salad I mentioned. Save time by squeezing an extra orange (equals about 1/3 cup) if using the citrus juicer attachment of your Cuisinart Stand Mixer is part of your morning routine.

1/3 cup freshly squeezed orange juice
2 teaspoons balsamic vinegar
1 teaspoon honey
¼ cup extra virgin olive oil
Salt and pepper to taste

Add orange juice, vinegar, honey and olive oil to the blender bowl attachment of your Cuisinart Stand Mixer. Blend until combined, about 30 seconds. Season with salt and pepper to taste, then blend for 30 more seconds. Use immediately or store in refrigerator for up to two days (shake well before using).

Caesar Dressing
Makes ½ cup
Anchovies and eggs are a staple in classic Caesar dressings but you won't miss them in this version. You can use regular plain yogurt but Greek-style yogurt lends a thicker, creamier consistency.

1 clove garlic, crushed
¼ cup Greek-style yogurt
1 teaspoon whole grain mustard
½ teaspoon Worcestershire sauce
4 teaspoons freshly squeezed lemon juice
1/3 cup extra virgin olive oil
3 Tablespoons grated parmesan cheese
Salt and pepper to taste

Add garlic, yogurt, mustard, Worcestershire sauce, lemon juice, olive oil and parmesan cheese to a blender bowl. Blend until well combined, about one minute. Season with salt and pepper to taste, then blend for 30 more seconds. Use immediately or store in refrigerator for up to two days (shake well before using).

Just Another Meat Free Monday

Jennifer Perillo — Thu, 04 Mar 2010 16:15:00 -0500

Imagine the kind of change that is a win-win for everyone. A campaign has taken hold to encourage people around the world to eat more responsibly. Honestly, it wasn’t a new concept to many of us home cooks. If you’re an avid twitterer like me, you’ve probably seen the #meatlessmonday hashtag. Then, a few weeks ago, Gwenyth Paltrow was enlightened by Paul McCartney’s UK-based Meat Free Monday campaign.

The premise is simple, yet the effect lasting. Taking meat out of the equation for just one day a week can positively impact your body, the planet and your budget. We’ve all experienced the rising costs of grocery bills. Imagine a meatless makeover of your favorite dishes. That’s just what I did recently. I’ve been crazy for lentils lately, and am in the habit of preparing a big pot of them at the beginning of the week. Well, one day I had a craving for meatballs but had no beef from my favorite farm in the freezer. I looked at the pot of lentils and had a pretty crazy idea—at least it was crazy for an Italian meat-eating girl from Brooklyn. What if I tried to re-create my recipe for meatballs using lentils instead of ground beef?

I was nervous at the start. I’m not afraid to fail in the kitchen but don’t like wasting ingredients either. As soon as I started mixing everything, that “what if” feeling went away. I knew I was on to something good. And, oh they are good…trust me. The best part is organic dried lentils cost less than $1.50 per pound—that’s a huge savings compared to the normal $8 per pound I spend for ethically raised meat at the farmer’s market. See, I told you, it’s a win for you, your wallet and Mother Earth.

Lentil-Ricotta "Meatballs"
makes about 18

These moist, tender “meatballs” soak up a lot of sauce, so be sure there’s enough in the pot if you plan on serving them with pasta. I prefer to make lentils from scratch so I can infuse them with herbs and shallots. If you decide to swap in canned ones, you’ll need to add some Italian seasoning for extra flavor. Regardless of canned or fresh made, pureeing them is quick and easy using the food processor attachment on your Cuisinart Stand Mixer.

2 cups cooked lentils, pureed
2 large eggs, lightly beaten
2/3 cup plain breadcrumbs
1/2 cup fresh ricotta
1/4 cup grated Parmesan cheese
1 1/2 teaspoon chopped parsley
Salt and freshly ground pepper, to taste
Canola oil for frying

Marinara sauce, optional

Add all ingredients to a deep bowl. Mix very well, using hands or a wooden spoon. Cover and refrigerate for two hours or overnight.
When ready to cook, shape mixture into 1 1/2-inch balls. Heat about 1/2-inch of oil in a nonstick skillet over medium flame. Add shaped "meatballs" and cook until browned all around, turning only once. Transfer to a paper towel-lined plate and let excess drain off. Add to simmering marinara sauce if serving immediately, or store in a tightly covered container up to three days.

Skillet Croutons

Jennifer Perillo — Thu, 25 Feb 2010 11:47:00 -0500

Believe it or not, there are a few good things that have come out of the economic situation of our country over the last few years. One of them being a return to home cooking and revisiting the "waste not want" mentality many of our parents had ingrained during their own upbringing. I often roast a whole chicken and bulk up dinner with extra vegetables and sides, so I’ll have leftovers to use in tacos another night. Not only does this save money on the grocery bill, but it also makes for a quicker weeknight meal since the chicken is already cooked and just needs seasoning.

The same theory can even be applied to “supporting” ingredients and items we might easily discard, like day-old bakery-bought bread. Whether you like them big and chunky or tiny and bite-size, homemade croutons are a delicious departure from their packaged counterpart. This version comes together very quickly on the stovetop instead of the oven. Another bonus, you can use the food processor attachment of your stand mixer to pulse them into homemade seasoned breadcrumbs.

Parmesan Skillet Croutons
makes about one cup

1 cup diced day-old baguette (small or large dice depending on your preference)
1/2 teaspoon finely chopped fresh parsley
1 tablespoon grated Parmesan cheese
Salt and freshly ground pepper, to taste
2 teaspoons extra virgin olive oil

Toss all ingredients together in a bowl until bread cubes are well coated.
Heat a skillet over medium heat. Add seasoned bread cubes to pan and cook, turning occasionally, until golden all over, about 5 to 7 minutes for ¼-inch diced cubes. Store in an airtight container for up to 3 days.

A Taste of Summer

Jennifer Perillo — Sat, 30 Jan 2010 13:25:00 -0500

I miss tomatoes. Juicy, ripe tomatoes. Perhaps in a caprese salad, or simply tossed with sliced red onions and drizzled with olive oil, salt and pepper. It’s still winter here in the Northeast, and while tomatoes are readily available in supermarkets, they cannot compare in flavor and taste to when they are in season and harvested locally. How could they after traveling thousands of miles?

I’m not giving up on my ruby, lycopene-filled friends. If you managed to can some last summer, then please don’t forget to invite me for dinner the next time you pop a jar open. If you’re like me, though, canned tomatoes are a helping hand in getting through these cold, grey days. What better way to beat the winter sniffles than with a warm bowl of tomato soup? My husband loves it served with a grilled cheese sandwich.

Start off with good-quality tomatoes. San Marzano are my favorite. After a slow roast in the oven, they intensify into a rich concentrated flavor. A quick spin in the blender with some stock and you’ll be ready to relax and start counting down the days until Spring.

Slow-Roasted Tomato Soup
serves four

One 28-ounce can of whole, peeled tomatoes
salt and pepper, to taste
1 tablespoon brown sugar
drizzle of olive oil, about 2 teaspoons worth
1 1/2 cups reserved tomato juice
1 cup vegetable stock
1/4 cup heavy cream, optional
Croutons, to garnish

Preheat oven to 300ºF. Line a baking sheet with heavy-duty foil; set aside.
Drain tomatoes, saving the juices for preparing the soup (you should keep about 1 1/2 cups reserved). Slice the tomatoes in half and place cut-side up on the prepared baking sheet. Sprinkle with salt, pepper and brown sugar. Drizzle with olive oil and roast in the preheated oven for one hour. Remove tray from oven and let cool 10 minutes.
Transfer cooled tomatoes to the blender bowl attachment on your Cuisinart Stand Mixer. Add the vegetable stock and blend until smooth. Pour soup into a 2-quart pot and heat until warmed, but not boiling. Stir in the cream, if using, and cook for one more minute. Serve garnished with croutons.

Game Time!

Jennifer Perillo — Fri, 22 Jan 2010 14:03:00 -0500

Escaping sports seems impossible in my house. There’s always some guy hitting, swinging at, throwing or dunking some sort of ball when it comes to weekend TV viewing. I figure if I can’t beat ‘em, then I can at least eat something yummy and pretend to feign interest. I couldn’t think of anything that goes better than chips and dip, and boy have I got a surprise for you. We’re not opening any packets in my house. Instead, we’re slicing and sautéing some onions for a tasty treat. The prep is incredibly easy but the pay-off is priceless: homemade onion dip without the artificial aftertaste. The secret is caramelizing the onions. The rest is child’s play—literally, the kids will have a blast pulsing the ingredients into a creamy dip worthy of any chip…or carrot stick.

Caramelized Onion Dip
Makes about 1 cup

2 teaspoons extra virgin olive oil
1 medium onion, sliced thin
1/3 cup sour cream
1/3 cup 2% Greek yogurt
Salt and freshly ground pepper, to taste

Heat olive oil in a skillet over medium-high heat. Add onions and season with salt and pepper. Saute until they begin to soften and become golden, about 10 minutes. Cover skillet and reduce heat to medium-low. Cook, covered, until onions are very tender, about 10 more minutes. Transfer onions, Stir, scraping up any browned bits at bottom of the pot, to a bowl and let cool for 10 minutes.
Add onions, sour cream and yogurt to the bowl of the food processor attachment on your Cuisinart Stand Mixer and pulse until well mixed and the onions are mostly, but not completely chopped. May be stored in an airtight container for up to two days.

Sweet Potato, Leek & Ricotta Souffle

Jennifer Perillo — Fri, 15 Jan 2010 12:37:00 -0500

The Cuisinart Stand Mixer’s food processor attachment ensures a super smooth sweet potato puree. Mom’s take note, the puree is a great first food for babies.

Serves 6

2 large sweet potatoes, roasted, peeled, flesh scooped out & pureed
1 leek, sliced
4 tablespoons of butter, softened
1 cup ricotta, drained of any excess water
4 eggs, separated
salt and pepper

Preheat oven to 350ºF. Grease the bottom and sides of a 9-inch ceramic or glass pie plate with butter; set aside.
Heat 2 tablespoons of butter in a skillet over medium heat. Add leeks and sauté until tender and fragrant; set aside. Meanwhile, using the whisk attachment on your Cuisinart Stand Mixer, beat the egg whites until stiff peaks form; set aside.
In a separate medium-sized bowl, mix the sweet potato puree, butter, ricotta, egg yolks and salt pepper together. Stir in leeks. Fold in the egg whites. Spoon into prepared pie dish and bake for 1 hour, until puffed and golden. Serve immediately.

Hold the Fries

Jennifer Perillo — Wed, 23 Dec 2009 14:53:00 -0500

Some foods are so delicious they should be enjoyed year-round. This past Hanukkah a good friend told me about her method for making latkes. It’s actually a Martha Stewart recipe but in my heart it will always be Olga’s. The secret to a crisp on the outside, soft-pillowy on the inside latke is adding the potato’s natural starch back to them. Olga likes to hand-grate her potatoes, and while I agree for small batches, I can’t imagine not using the food processor if company is coming.

So how exactly do you add the starch back you’re wondering, right? Easy. Let the grated potatoes sit in icy cold water for a few minutes to crisp them up. Scoop the potatoes and pat dry in a cloth towel. Let the water sit for 10 minutes, and when you look back, you’ll see the starch has settled to the bottom of the bowl. Carefully pour off the water, and you’re left with the starchy goodness that will yield the crispiest latke ever. I’ve been hooked on this recipe so much, I decided to serve them with burgers for dinner last week. My daughter was a bit skeptical, but once I swapped in ketchup for the traditional apple sauce, she was sold too.

Potato Latkes
Adapted from Martha Stewart
Makes about 18

2 large russet potatoes, peeled
1 small white onion, finely grated
1 large egg, lightly beaten
3 tablespoons all-purpose flour
Salt and freshly ground black pepper, to taste
Vegetable oil, for frying

Fit your Cuisinart Stand Mixer with the food processor attachment. Place half the potatoes in the bowl of a food processor fitted with the shredding disk attachment and process until shredded. Repeat process with remaining potatoes; transfer to a large bowl of ice water. Using a strainer or slotted spoon, transfer potatoes, reserving liquid, to another large bowl lined with a clean kitchen towel; gently squeeze dry.
Set reserved liquid aside for 10 minutes to allow starch to sink to the bottom; carefully pour liquid from the bowl, reserving milky residue (potato starch), and discard. Transfer potatoes back to bowl with potato starch.
Add onions to bowl; stir in eggs, flour, salt, and pepper.
Line a baking sheet with paper towels; set aside. In a heavy nonstick skillet, heat 1/4-inch of oil. Spoon scant 1/2 cup of potato mixture per pancake into skillet, working in batches and taking care not to crowd the skillet.
Fry on both sides until golden brown, 4 to 6 minutes. Transfer to prepared baking sheet to drain; transfer to oven to keep warm. Repeat process with remaining potato mixture. Serve hot with applesauce, or sour cream and caviar, if desired.

The Ultimate Potluck Party

Jennifer Perillo — Fri, 18 Dec 2009 12:42:00 -0500

When the days get shorter and temperatures dip into unthinkable territory, I like to have a house full of company. Think of it as a greener way of heating the house with all those bodies inside. On such occasions, I serve dinner buffet style, and I’m not all that concerned about the dinnerware matching either. It’s more about relaxing and enjoying the company of friends. One of my favorite meals to make is a hearty beef stew in my slow cooker. It does all the heavy lifting so I can run out and get some wine. I’ll let guests bring the dessert and some crusty baguettes for sopping up the sauce (we’re among friends, so dragging a piece across the dish is completely okay). If I’m really doing well on time, I might even make some homemade pappardelle to serve it over.

The most important thing to remember when making beef stew is to pat your meat dry before tossing in flour. You want the flour to form a dry crust around the meat before browning it in some hot olive oil. Once that’s done, remove the beef cubes and set aside. Give the carrots, onions, garlic and mushrooms a turn in the hot pan so they can caramelize a bit. Then you’re ready to scrape up the tiny bits of browned goodness at the bottom of the pot. This is done by pouring in some beef stock or red wine, and is called deglazing the pan. Transfer it all to your slow cooker, and the 20 minutes of prep work will result in a tender, comforting stew everyone will be talking about the next day.

Jennie’s Beef Stew
Serves 6

½ cup unbleached flour
1 teaspoon salt
Freshly ground pepper, to taste
2 pounds beef stew meat, cubed & patted dry
2 tablespoons olive oil, divided
1 pound wild mushrooms
2 garlic cloves, smashed
1 large onion, cut into quarters
4 medium carrot, cut into 1-inch pieces
1 cup dry red wine
2 tablespoons tomato paste
2 cup beef stock
1 bay leaf
½ cup parsley leaves

In a pie plate, mix the flour, salt and pepper. Coat beef cubes with flour, shaking off any excess. Heat half the olive oil in a heavy-bottomed pot. When hot, sauté the beef in batches, turning once or twice, until nicely browned on all sides. Transfer to the ceramic pot of your Cuisinart Slow Cooker.
Add the mushrooms, garlic, onion and carrots to the skillet and saute golden, adding the remaining olive oil as needed. Remove the vegetables and add to slow cooker.
Add red wine to the skillet, scraping up the brown bits with a wooden spoon. Stir in the tomato paste and beef stock. Pour all ingredients into the ceramic cooking pot. Add the bay leaf. Cover and press the on/off button to turn the unit on. Set time to 8 hours and press Low. Slow cooker will automatically switch to Warm when cooking time has elapsed.
Serve in deep bowls over rice or thick pasta noodles, garnished with the chopped fresh parsley.

Holiday Entertaining, Manicotti Style

Jennifer Perillo — Thu, 10 Dec 2009 16:56:00 -0500

A lot has changed since having children, but my approach to throwing a party is still the same. Unless it’s a crowd of eight or less, buffets are the way to go. They allow you more time to spend with friends and with the right table décor, buffet set ups can be quite beautiful. One of my favorite dishes to make is manicotti from scratch. These ricotta cheese-filled tubes of pasta are actually very easy to make—the batter comes together in the blender, and guests will be impressed when you tell them they’re 100% homemade. Round out your buffet with a salad of winter greens and roasted root vegetables, an antipasto platter and keep the red wine flowing for a fabulous holiday celebration.

Jennie’s Homemade Manicotti
Makes about 16 filled pasta crepes

For the pasta:
2 large eggs
2 cups flour
¼ teaspoon salt
1 ¼ cups whole milk, more as needed to thin the batter
canola oil to lightly grease the pan

Filling:
16 ounces ricotta cheese
2 large eggs, lightly beaten
1 teaspoon freshly chopped parsley, plus more for garnish
¼ cup freshly grated Parmesan or locatelli cheese
Salt and freshly ground pepper, to taste

2 cups marinara sauce
½ cup grated Parmesan cheese

Add the pasta ingredients to the bowl of the blender attachment fitted onto your Cuisinart Stand Mixer. Blend, adding more milk as needed, until batter is a thin, almost runny consistency. Heat a nonstick 6-inch skillet over medium-low heat. Brush pan lightly with oil. Hold pan at an angle, and swirl pan as you pour in enough batter to coat bottom of skillet. Cook 30 to 45 seconds, flip and cook for 15 more seconds. Transfer to a flat dish or tray. Repeat with remaining batter.
Preheat oven to 350ºF. Spread ½ cup of marinara sauce into the bottom of a 9-inch by 13-inch casserole dish. Combine all the filling ingredients in a medium bowl; mix well. Lay pasta crepes on a flat surface and spoon an event amount of filling in a long strip down the center of each one. Roll crepes closed, and place seam-side down into the casserole dish. Evenly pour remaining sauce over filled crepes and bake 20 minutes, until golden and bubbly. Garnish with fresh chopped parsley and serve immediately.