Captivate Cooking

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2010-07-02T10:51:00.002-04:00

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Healthy blueberry-peach custard pie

2010-06-21T10:17:00.001-04:00

By the Associated Press

Start to finish:

3 hours (15 minutes active). Servings: 10

1 cup sugar
3/4 cup skim milk
3/4 cup (6 ounces) nonfat plain Greek-style yogurt
2 large eggs
2 tablespoons all-purpose flour
2 teaspoons cornstarch
1/4 teaspoon almond extract
Pinch of salt
1 store-bought, refrigerated pie crust
1 cup blueberries
1 cup peeled, sliced peaches

Position a rack in lower third of the oven. Heat the oven to 400 F. Coat a 9-inch pie pan with cooking spray.

To make the filling, in a medium bowl, combine the sugar, milk, yogurt, eggs, flour, cornstarch, almond extract and salt. Whisk until smooth. Set aside.
Roll a sheet of pie crust into a 12-inch circle. Place the crust in the pie pan and trim so it overhangs evenly by about 1-inch. Fold the edges under and crimp or flute the edge with your fingers or a fork. Place the pie pan on a baking sheet.
Arrange peaches in the bottom of the crust and top with the blueberries in an even layer. Pour the filling on top (the fruit will float but this won't affect the final results). Bake for 25 minutes.
After filling is beginning to set, remove from oven and cover the edges of the crust with foil to help prevent over browning. Reduce heat to 350 F and return the pie to oven.
Bake until a knife inserted at the center of the pie comes out clean, another 20 to 25 minutes (the pie may puff up quite a bit but will settle during cooling). Let cool for 1 1/2 hours. Serve warm or refrigerate until cold and serve chilled.

Sangria recipe

2010-06-18T11:01:00.001-04:00

As posted on Dallas Morning News

Ingredients:

1 lemon, sliced into ½ -inch-thick rounds
1 lime, sliced into ½ -inch-thick rounds
2 oranges, sliced into ½ -inch-thick rounds
½ cup sugar
8 ounces triple sec, chilled
8 ounces brandy, chilled
8 ounces fresh orange juice (from 2 to 3 oranges), chilled
1 (750-ml) bottle of inexpensive, medium-bodied, dry red wine (do not use a tannic or oaky wine)

Place the fruit in a large pitcher or punch bowl. Sprinkle the sugar on top and muddle the fruit to extract some of the juice.
Add the triple sec and brandy and stir well to dissolve the sugar.
Add the orange juice and wine. Let stand at least 5 minutes before serving.
Makes 8 to 10 servings.
PER SERVING: Calories 279 Sodium 2 mg Carbohydrates 30 g
SOURCE: Raising the Bar

Chicken with puttanesca sauce

2010-06-14T10:20:00.003-04:00

As posted on Boston.com

SAUCE

2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, chopped
4 anchovy fillets, chopped
1 teaspoon crushed red pepper
1/2 teaspoon dried oregano
1/2 cup red wine
2 tablespoons capers
1 cup pitted Kalamata olives
2 cans (28 ounces) diced tomatoes
Salt and black pepper, to taste
1. In a large flameproof casserole over medium heat, heat the olive oil. Add onion and garlic and cook, stirring occasionally, for 5 minutes or until softened.
2. Add the anchovies, red pepper, and oregano. Cook, stirring constantly, for 1 minute or until the spices release their aromas.
3. Add wine, and simmer until it reduces by half.
4. Add the capers, olives, tomatoes, salt, and pepper. Bring to a boil, lower the heat to medium, and simmer for 20 minutes, or until tomatoes form a chunky sauce. Taste for seasoning and add more salt and black pepper, if you like.
5. Reserve 2 1/2 cups sauce for the penne. Set the remaining sauce aside for the chicken.

CHICKEN

4 skinless, boneless chicken breast halves
Salt and black pepper, to taste
2 tablespoons canola oil
1. Heat oven at 400 degrees. Place the chicken breasts, 2 at a time, between 2 large sheets of plastic wrap. Use the smooth side of a meat mallet or the bottom of a heavy skillet to pound the breasts to about 1/2-inch thickness. Sprinkle with salt and black pepper.
2. In a large heavy skillet with a heatproof handle, heat the canola oil over high heat. Add the chicken and cook for 4 to 5 minutes or until golden on the bottom. Turn and transfer the skillet to the oven.
3. Continue cooking the chicken for 5 minutes or until it is cooked through. Transfer to a plate.
4. Return the skillet to high heat. Add the puttanesca sauce that you reserved for the chicken. Bring the sauce to a boil. Place 1 chicken breast half on each of 4 dinner plates. Top each breast with puttanesca sauce. Garnish with broccoli rabe.
Karoline Boehm Goodnick

Buffalo Chicken Dip

2010-06-09T10:13:00.002-04:00

As posted on AJC.com

Ingredients:
4 boneless, skinless chicken breasts (about 2 pounds)
1 (12-ounce) bottle Frank's Hot Sauce
2 (8-ounce) packages cream cheese
1 (16-ounce) bottle blue cheese salad dressing (or ranch dressing if you prefer)
8 ounces shredded sharp cheddar, Monterey Jack or a combination

Instructions:
In a large saucepan, boil the chicken in water until cooked through (about 15 minutes), drain and shred with two forks.
Preheat oven to 350 degrees. In a 13-by-9-inch baking pan, combine the shredded chicken meat with the hot sauce, spreading to form an even layer.
In a large saucepan over medium heat, combine the cream cheese and blue cheese dressing, stirring until smooth and hot. Pour the mixture evenly over the chicken. Bake uncovered for 20 minutes, then sprinkle the shredded cheese over the top and bake uncovered for another 10 minutes. Let stand 10 minutes before serving

Nutrition:
Per 1/4-cup serving: 268 calories (percent of calories from fat, 82), 13 grams protein, 2 grams carbohydrates, no fiber, 22 grams fat, 61 milligrams cholesterol, 361 milligrams sodium.

Nonfat gingersnaps

2010-06-07T10:29:00.000-04:00

As posted on Boston.com

Makes about 20

2 1/4 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
2 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon freshly ground black pepper
1 cup dark brown sugar
1/4 cup unsweetened applesauce
1/3 cup mild molasses
2 large egg whites, at room temperature
1/2 cup finely chopped candied ginger
1/2 cup granulated sugar mixed with 1/4 teaspoon ground cinnamon (for sprinkling)

1. In a bowl, whisk the flour, baking soda, salt, cinnamon, cloves, and pepper to mix them.
2. In an electric mixer, beat the brown sugar, applesauce, and molasses for 5 minutes, scraping down the sides of the bowl once or twice. Add the whites and beat 1 minute.
3. With the mixer set on its lowest speed, beat in the flour mixture until incorporated. Turn the speed to medium and beat for 1 minute.
4. Remove the bowl from the mixer stand. Stir in the candied ginger. Scrape down the sides of the bowl. Cover and refrigerate for dough for several hours or overnight.
5. Set the oven at 375 degrees. Line 2 baking sheets with parchment paper.
6. Using a small spring-loaded ice cream scoop or two spoons, drop walnut-sized balls of dough onto the baking sheets, spacing them at least 2-inches apart. Sprinkle with the cinnamon-sugar mixture.
7. Bake the cookies for 13 to 14 minutes, pressing the tops of the cookies with a flat spatula halfway through cooking, or until the cookies are firm. Let the cookies cool on the sheets.

Adapted from "Ready for Dessert"

Panzanella

2010-06-04T10:38:00.001-04:00

As posted on Boston.com

The traditional Italian salad panzanella was born from the need to use up stale bread. Some versions call for soaking the loaf in water. It’s more luxurious to rub a crusty baguette with olive oil and garlic and grill the pieces for a few minutes, lending smoky notes to the finished bowl of arugula, tomatoes, and red onion. For a pretty presentation, choose multicolored cherry tomatoes.

1 baguette, halved lengthwise
5 tablespoons olive oil
Salt and pepper, to taste
3 cloves garlic, halved
1/2 pint cherry tomatoes in mixed colors, quartered
2 large tomatoes, cut into wedges
1 small red onion, thinly sliced
1 bunch fresh arugula, stems trimmed
1/3 cup chopped fresh basil
1/4 cup balsamic vinegar
4 ounces fresh goat cheese, crumbled
1. Light a charcoal grill and wait for the coals to turn gray or set a gas grill to medium.
2. Brush the baguette with 3 tablespoons of olive oil and sprinkle with salt and pepper.
3. Grill the baguette for 2 minutes on a side or until crisp and slightly charred. Remove bread from grill and rub with garlic cloves. Tear into bite-sized pieces.
4. In a large bowl, combine grilled bread, cherry and regular tomatoes, onion, arugula, basil, vinegar, and 2 tablespoons olive oil. Sprinkle with salt and pepper. Toss gently.
5. Divide the salad among 6 plates and sprinkle with goat cheese.

-Karoline Boehm Goodnick

Asparagus, spinach, and ricotta lasagna

2010-05-26T09:44:00.002-04:00

As posted on Boston.com
Serves 8

You need to roast asparagus, cook mushrooms, then spinach, make a white sauce, and a ricotta mixture. The lasagna noodles go into the dish without preliminary cooking, so you’ll need to bake it over an hour. Allow enough time. The end result is stunning and delicious.
Ingredients:

3 bunches asparagus, ends snapped off (about 2 1/2 pounds)

6 tablespoons olive oil

2 medium onions, coarsely chopped

Salt and pepper, to taste

10 ounces mushrooms, sliced

10 ounces fresh spinach, stems trimmed

2 pounds fresh ricotta

2 eggs

1/2 cup grated Parmesan

1/2 cup (1 stick) butter

1/2 cup flour

3 cups milk

1/2 box ( 1/2 pound) lasagna noodles

8 ounces shredded mozzarella
1. Set the oven at 400 degrees. Have on hand a deep 9-by-13-inch baking dish. Cut off the asparagus tips; reserve for the top. Cut the remaining spears into 1/2-inch pieces. In the baking dish, toss the asparagus spears and 1 tablespoon of the oil. Roast for 20 minutes or until tender. Remove from the dish.
2. Turn the oven temperature down to 350 degrees.
3. In a large skillet over medium heat, heat 2 tablespoons of the olive oil. Add the onions, salt, and pepper. Cook, stirring often, for 5 minutes. Add the mushrooms and continue cooking, stirring often, for 5 minutes or until they release their juices. Turn up the heat and cook, stirring, until the juices evaporate.
4. Remove the mixture from the skillet. Wipe it out. Add 2 tablespoons of the oil. Cook the spinach, stirring constantly, for 2 minutes or until it wilts. Add salt and pepper.
5. With tongs, transfer the spinach to a board, leaving any liquid in the pan. Let the spinach cool. Chop it coarsely. Transfer to a bowl. Add the ricotta, eggs, Parmesan, salt, and pepper.
6. Wipe out the skillet. Add the butter and when it melts, whisk in the flour. Cook, whisking constantly, for 2 minutes. Gradually whisk in the milk. When it comes to a boil, add salt and pepper, lower the heat, and simmer, whisking often, for 2 minutes.
7. Spread enough white sauce in the baking dish to make a thin layer. Add enough sheets of lasagna to cover the bottom, breaking them if necessary to fit. Dot with 1/3 of the sauce, 1/2 of the ricotta, 1/2 of the mushroom mixture, 1/2 of the roasted asparagus, and 1/3 of the mozzarella.
8. Add another layer of lasagna to cover the filling, 1/3 of the sauce, the remaining ricotta, remaining mushroom mixture, remaining roasted asparagus, and 1/3 of the mozzarella.
9. Add another layer of lasagna to cover the filling, spread with remaining sauce, and sprinkle with remaining mozzarella. Toss asparagus tips with remaining 1 tablespoon olive oil. Set on top.
10. Cover with foil. Set the dish on a rimmed baking sheet. Bake for 70 minutes, or until the pasta is tender when pierced with a skewer.
11. Turn the oven temperature to 425 degrees. Uncover the lasagna and continue baking for 10 minutes or until the top is brown.
Adapted from Verrill Farm

Grilled Chicken Thighs With Pineapple Relish

2010-05-24T10:39:00.000-04:00

As posted on AJC.com

Hands on time: Total time: 30 minutes Serves: 4

Ingredients:

1 (20-ounce) can crushed pineapple in its own juice
1/2 cup brown sugar
1 tablespoon reduced-sodium soy sauce
1 tablespoon minced garlic
8 skinless chicken thighs

Instructions:
Preheat a grill. In small saucepan, combine pineapple, brown sugar, soy sauce and garlic and bring to boil. Reduce heat and simmer for 5 to 10 minutes. Meanwhile, cook chicken thighs on indoor or outdoor grill, about 10 to 15 minutes, turning once. Transfer to a platter and serve relish over chicken.

Notes:
To make the meal: brown rice and mixed green salad Take the 5:30 Challenge. If you have a great-tasting main dish recipe that uses no more than five ingredients and can be made in 30 minutes or less, tell us. (Salt, pepper, water and oil for greasing a pan don't need to be included in the ingredient list.)

Nutrition:
Per serving: 244 calories (percent of calories from fat, 20), 28 grams protein, 20 grams carbohydrates, 1 gram fiber, 5 grams fat (1 gram saturated), 115 milligrams cholesterol, 198 milligrams sodium.

All Together Now Bacon Cheese Burger

2010-05-24T10:19:00.001-04:00

So far, we've given you a veggie option and a chicken option -- and here, on the last day of Burger Week, is a highly recommended recipe not for the faint (or weak) of heart.

All Together Now Bacon Cheese Burger

Ingredients:

1 lb. ground beef

2-4 strips of bacon

1 cup shredded cheddar cheese

1 tbsp Worcestershire sauce

Cook the bacon in a frying pan until crispy, then drain and crumble the bacon into bits. In a bowl, add the ground meat, sauce, bacon crumbles and the cheese. Mix together gently -- don't over mix -- until everything is combined. Form four hamburger patties and grill until desired doneness. Serve with a spicy brown mustard, lettuce, tomatoes, sliced onion and big bulky rolls.

Serve this up with your favorite family-recipe potato salad, or that special, one-of-a-kind side your guests know they can only get at your house!

Enjoy your weekend BBQs from all of us at Captivate Network!

Meanwhile, in Captivate Web Land, we've kicked off a new feature this week to prep you all for those Memorial Day, unofficial-start-of-summer BBQs: Burger Week! All the blogs are involved, so be sure to surf on over to check out the offerings:

-Captivate Cooking has the burgers and sides to keep your grills sizzling with gourmet treats and your guests begging for the recipes!

-Our online Watering Hole quenches everyone's thirst with 8 simple, delicious drinks.

-Want to imbibe but are unsure of how your bathing-suit diet will be affected? Weigh-In has Slimming Summer Drinks as an alternative to bottle of beer!

-Need a new apron for a man or woman? Don't start shopping until you've read this Indulge post!

Burger Week: Indian-Spiced Chicken Burger

2010-05-19T09:40:00.002-04:00

As posted on Dallas Morning News

1 1/2 pounds boneless, skinless chicken thighs (4 to 5), cut into rough chunks

4 scallions, whites and greens, thinly sliced

3 tablespoons chopped fresh ginger (from a peeled 2-inch piece)

2 tablespoons fresh lemon juice

1 tablespoon paprika

2 1/2 teaspoons ground cumin (divided use)

1/2 teaspoon ground cardamom

1/4 teaspoon cayenne pepper

Coarse salt and freshly ground black pepper

Vegetable oil, for coating grill grates

1/2 cup plain low-fat yogurt

4 (6-inch) whole-wheat pitas

1 cucumber, halved lengthwise and thinly sliced on the diagonal

1/2 cup fresh cilantro sprigs

For the burgers, heat the grill to medium-high. In a large bowl, toss the chicken with the scallions, ginger, lemon juice, paprika, 2 teaspoons cumin, cardamom, cayenne pepper, 1 ½ teaspoons salt and ½ teaspoon pepper. Set aside to marinate at least 10 minutes (and up to 30 minutes).

Transfer the mixture to a food processor. Pulse until coarsely chopped, but not pasty, 10 to 12 times. Gently form the mixture into 16 patties, each ¾ inch thick (about 3 tablespoons of mixture per patty).

Moisten a folded paper towel with oil; grasp with tongs and rub over the grill grates to coat with oil. Season the patties with additional salt and pepper. Grill until opaque, about 2 to 3 minutes per side.

While the burgers cook, make the sauce: In a small bowl, combine yogurt and remaining ½ teaspoon cumin. Season to taste with salt and pepper.

Halve the pitas crosswise and place 2 patties, cucumber slices and some cilantro in each half. Serve with yogurt sauce. Makes 4 large servings (each is 2 pita halves and 4 burgers).

PER SERVING: Calories 530 (38% fat) Fat 22 g (5 g sat) Cholesterol 114 mg Sodium 764 mg Fiber 7 g Carbohydrates 44 g Protein 40 g
SOURCE: Great Food Fast (Clarkson Potter, $25)/The Associated Press

Whole-wheat banana muffins

2010-05-14T10:42:00.001-04:00

As posted on Boston.com

The secret to light whole-grain muffins is whole-wheat pastry flour, which isn’t like regular flour (more suitable for bread). Whole-wheat pastry flour is made with soft wheat that is low in protein; it adds a pleasing nutty flavor to baked goods. When preparing these muffins, remember the rule-of-thumb about wet and dry ingredients: A lumpy batter makes light muffins. Don’t overmix. Eat these sweet cinnamon-topped domes warm from the oven.

Butter (for the pan)
2 tablespoons brown sugar
1/4 cup finely chopped walnuts
1 teaspoon cinnamon
2 1/2 cups whole-wheat pastry flour
1 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup 2 percent milk
1/2 cup (1 stick) unsalted butter, melted
1 egg
1 cup mashed ripe banana

1. Set the oven at 375 degrees. Butter a 12-cup muffin pan.
2. In a bowl, mix the brown sugar, walnuts, and cinnamon; set aside.
3. In a large bowl, combine flour, granulated sugar, baking powder, and salt.
4. In a third bowl, beat the milk, butter, egg, and banana until blended. Pour liquid ingredients into the flour mixture. With a few quick strokes of a wooden spoon, stir until just combined.
5. Divide the batter evenly among the muffin cups. Sprinkle the walnut mixture on top.
6. Bake the muffins for 20 to 25 minutes until firm to the touch and lightly golden on top.

Buckwheat Soba Noodles and Vegetables with Tofu Peanut Sauce

2010-05-12T09:55:00.002-04:00

By the Associated Press

Makes 4 servings

12 ounces buckwheat soba noodles or whole-grain linguine

1 package (16-ounce) water-packed soft tofu

1/3 cup smooth peanut butter

2 tablespoons rice vinegar

2 tablespoons reduced-sodium soy sauce, divided

1/4 teaspoon chili garlic sauce or red pepper flakes

2 tablespoons plus 2 teaspoons dark or toasted sesame oil, divided

1 package (16-ounce) frozen vegetable and edamame stir-fry mix

1 tablespoon minced fresh ginger

1/2 cup thinly sliced scallions

1. Bring a large pot of water to a boil and cook the noodles according to package directions. Drain thoroughly, transfer to a large bowl and set aside.
2. Meanwhile, in a food processor, combine a third of the tofu, the peanut butter, vinegar, 1 tablespoon of the soy sauce and the chili garlic sauce or red pepper flakes. Blend until smooth. With the processor running, slowly add 2 tablespoons of the sesame oil. Set aside.
3. Cut the remaining tofu into 1-inch cubes.
4. In a large nonstick skillet over medium-high, heat the remaining 2 teaspoons of sesame oil. Add the cubed tofu and stir-fry until browned on all sides, about 6 minutes. Transfer to a bowl and toss with remaining 1 tablespoon of soy sauce. Set aside.
5. Return the skillet to medium-high heat, add the vegetables and ginger and stir-fry until the vegetables are hot and the ginger is fragrant, about 5 minutes.
6. Transfer the vegetables and reserved peanut sauce to the bowl with the reserved noodles. Toss to coat. Top with the reserved cubed tofu and scallions. Serve hot or at room temperature.

Hummus recipe

2010-05-10T11:01:00.001-04:00

As posted on Boston.com

2 1/2 cups canned chickpeas, drained, with liquid reserved
Juice of 2 to 2 1/2 lemons, or to taste
2 cloves garlic, crushed
1/2 teaspoon salt, or to taste
4 to 5 tablespoons tahini (sesame paste)

1. In a food processor, puree the chickpeas until they are smooth.
2. Add the juice from 2 of the lemons, garlic, salt, tahini, and a little of the reserved chickpea liquid. Work the mixture to a puree. Transfer the hummus to a bowl and taste for seasoning. Add more lemon juice and salt, if you like. Serve with pita.
Adapted from ''The New Book of Middle Eastern Food"

Lemons Stuffed with Piquant Fruit Salad, Lavender Dressing

2010-05-07T10:26:00.002-04:00

By the Associated Press

The following quick and easy dessert is high in aesthetics and low in calories. Double or triple the recipe, if you wish, to make the number and size of servings you want, and substitute other summer fruit, to taste.With their pepper-inflected stuffing the lemons can also be served as a condiment, to accompany other courses of your meal. Just remember that basically each medium lemon half will hold about a rounded 1/4 cup of finely diced fruit salad and 1 teaspoon of the rosy lavender dressing. Larger lemons will hold more, of course.

Lavender Dressing:

6 tablespoons water

2 tbs. freshly squeezed lemon juice

2 1/2 tbs. dried lavender leaves

1/4 cup superfine sugar

Drop of rose water (optional)

Mix water, lemon juice, lavender and sugar together in a small saucepan and heat on low heat 2 to 3 minutes, stirring constantly till sugar is dissolved. Strain and add a drop of rose water if desired.Do not overcook or let stand without straining, or mixture will turn bitter. (May be prepared in advance and refrigerated. Use extra over fruit salads, fine vanilla cake or ice cream.)

Stuffed Lemons:

2 medium lemons, halved, squeezed and juice reserved

2 fresh apricots, pitted and finely diced

2 plums, pitted and finely diced

2 to 4 tsp. minced fresh green jalapeno peppers

Mint leaves for garnish

Prepare the dressing, then use a spoon to hollow out each lemon half, leaving only the white pith.Cut a slice out of the stem end so it will stand. (Beware of making a hole in the bottom).Finely dice the fruit and combine in a small bowl with jalapeno pepper.Add a pinch of salt if desired.Mix gently and stuff the lemon halves. Top each with 1 to 1 1/2 teaspoons Lavender Dressing. Garnish with mint leaves and serve, or cover and chill till serving time.Makes 4 servings, of half a lemon each, for a light dessert.

May also be served as a condiment.

Monterey Jack Tamales

2010-05-05T11:43:00.002-04:00

By the Associated Press

Start to finish: 4 hours (1 hour active)
Makes 16 tamales

16 corn husks

½ cup lard, refrigerated until firm

1 pound (about 2 cups) masa for tamales

2/3 cup chicken broth, room temperature

1 teaspoon baking powder

½ teaspoon salt

8 ounces Monterey Jack cheese, cut into 2-by-¼-inch sticks

4 chipotle chilies in adobo sauce, minced

Kitchen twine

In a large stockpot, separate the corn husks, then add enough water to cover. Heat over medium-high and simmer for 10 minutes. Remove the pot from the heat, then place a plate over the husks to keep them submerged. Soak for 2 hours.
When you are ready to make the tamales, remove them from the water and pat them dry.
In a large bowl, use an electric mixer to beat the lard until light and fluffy, about 1 minute. Add half of the masa, then beat until well blended. Add the remaining masa a bit at a time, alternating with the broth.
The mixture should have the consistency of thick cake batter. Sprinkle in the baking powder and salt, then beat for 1 minute. Scoop out ½ teaspoon of the mixture and drop it in a glass of cold water. If it floats, the dough is ready. If not, continue beating for another minute. Set aside.
In a small bowl, combine the cheese and chipotle chilies and toss well. Set aside.
To prepare the steamer, place a steamer basket in a large stockpot filled with several inches of water. Arrange several of the spare corn husks over the bottom of the steamer, being sure to leave gaps for condensation to drip down.
To form the tamales, one at a time spread each corn husk flat with the tapered end toward you. The husks naturally curl; the curl should be upward toward you. Spread 3 tablespoons of dough into a 4-inch square at the center of each husk.
Top each square of dough with a bit of the cheese and chipotle chilies.
To fold the tamale, fold the long sides up over the filling, overlapping slightly. Crease and fold each short end up over the center, one overlapping the other. Use a length of kitchen twine to gently tie each one shut around the center.
Arrange the tamales on the corn husks in the stockpot, then cover them with additional spare husks. Bring the water to a simmer over medium heat, then cover and steam for 1 ¼ hours. Check the pot regularly to add water as needed.
The tamales are done when the husks easily peel away from the dough.
Uncover the pot and remove it from the heat. Let stand for 10 minutes, then serve. Let guests unwrap their own tamales (don't eat the husks).
Recipe adapted from Rick Bayless' "Authentic Mexican," William Morrow, 2007

Oven-baked chicken Parm

2010-05-03T11:20:00.001-04:00

By: Boston.com

Children’s Hospital Boston’s head chef Jim Boyd bakes his chicken Parm. He pounds boneless breasts, dusts them with flour, then oil, then a mixture of whole-wheat and white crumbs before baking. When they’re browned, he adds marinara sauce and mozzarella.

Ingredients:

Olive oil (for the sheets)
4 skinless boneless chicken breast halves
1/2 cup flour
Salt and pepper, to taste
5 tablespoons olive oil
1 tablespoon chopped fresh oregano
1 clove garlic, mashed to form a paste
1 cup fresh whole-wheat and white bread crumbs
1 cup marinara sauce, heated until hot
3/4 cup shredded low-fat mozzarella

1. Set the oven at 425 degrees. Rub 2 rimmed baking sheets with olive oil.
2. Place the chicken breasts between pieces of plastic wrap and use a mallet or small heavy skillet to pound them to an even thickness (about 1/4 inch).
3. On a plate, combine the flour, salt, and pepper.
4. On another plate, mix the olive oil, oregano, and garlic.
5. On a third plate, set the bread crumbs.
6. Dip the chicken breast in the flour, shaking off the excess. Dip the chicken into the olive oil, shaking off the excess. Dip it into the bread crumbs, shaking off the excess.
7. Set the chicken on the baking sheets. Bake for 15 minutes. Turn and bake 5 minutes more or until nicely browned.
8. Add a spoonful of the marinara sauce to each piece. Top with cheese. Return to the oven for 5 minutes or until the cheese melts.
Adapted from Jim Boyd

Lightly Battered and Fried Tomatoes on the Vine

2010-04-30T10:02:00.001-04:00

By the AP

Start to finish: 30 minutes
Servings: 6 to 8

For the aioli:

6 cloves garlic

1 tablespoon lemon juice

1 tablespoon ice water

2 egg yolks

Salt

2 cups extra-virgin olive oil

For the tomatoes:

1 quart olive or vegetable oil

1 cup all-purpose flour

Pinch salt

1 1/2 cups club soda

24 to 36 small cluster (on the vine) tomatoes

To make the aioli, in a food processor combine the garlic, lemon juice, water and egg yolks. Process until thick and evenly pureed. With the processor running, add a pinch of salt, then slowly drizzle in the olive oil.

If the aioli looks oily, add a touch more ice water. The color should be pale yellow and the texture should be matte, not glossy. Set aside.

In a deep heavy-bottomed pot over medium-high, heat the oil to 350 F.

Meanwhile, in a large bowl whisk together the flour and salt. Add the club soda, whisking gently to keep the batter fluffy. The batter will be thin.

Use scissors to cut the tomato vines to divide them into small clusters. Rinse the tomatoes and pat them dry.

Working in batches, dip each cluster into the batter, coating them all over, then carefully slip them into the hot oil. Fry the tomatoes until the batter is lacy, crisp and golden brown, about 1 minute. Using metal tongs or a slotted spoon, carefully transfer the tomatoes to paper towels to drain. Serve with aioli.

Warm Blueberry Brie

2010-04-28T10:36:00.001-04:00

By the AP

Ingredients:

2/3 cup fresh blueberries

1 tablespoon lemon juice

1/2 teaspoon cinnamon

2 tablespoons sugar

10 sheets phyllo dough

8-ounce wheel of Brie

Olive or canola oil cooking spray

Preheat oven to 375 F. In a small bowl, combine the blueberries, lemon juice, cinnamon and sugar. Toss to combine and coat evenly. Set aside. Arrange the phyllo sheets in a stack on a baking sheet. Place the wheel of Brie in the center. Carefully spoon the blueberry mixture over the cheese, mounding it on top. Fold the edges of the top sheet of phyllo dough up and over the cheese and blueberries, closing it loosely at the top. Spray it lightly with cooking spray, then repeat with remaining sheets. Bake the Brie for 25 minutes, or until phyllo is lightly browned. Serve immediately. Makes 4 to 6 servings.

Warm Blueberry Brie

2010-04-28T10:29:00.003-04:00

By the AP

Ingredients:

2/3 cup fresh blueberries

1 tablespoon lemon juice

1/2 teaspoon cinnamon

2 tablespoons sugar

10 sheets phyllo dough

8-ounce wheel of Brie

Olive or canola oil cooking spray

Lobster Mashed Potatoes

2010-04-26T10:02:00.001-04:00

By the Associated Press and Lobster Mashed Potatoes, one of the 10 mashed potato offerings in Sheila Lukins' new cookbook, 'Ten.'

Start to finish: 1 hour (30 minutes active)
Servings: 6 to 8

Kosher salt

2 live lobsters (each 1 1/2 pounds), or 3 pounds lobster tails

2 1/2 pounds russet potatoes, peeled and quartered1 cup whole milk, or more if needed, warmed

6 tablespoons (3/4 stick) unsalted butter, or more if needed, at room temperature

Ground black pepper, to taste

Zest of 1 large lemon

2 tablespoons snipped fresh chives

1. If your lobsters are not cooked, bring a large pot of salted water to a boil. Holding the lobsters by the tail, plunge them head first into the boiling water (this will kill them instantly) and cover the pot.
2. Once the water returns to a boil, cook the lobsters until they are bright red and cooked through, 8 to 10 minutes.
3. Remove the lobsters from the pot and set aside for 4 to 5 minutes. Crack the lobsters and remove the meat from the tails and claws. Cut the meat into 1/2-inch pieces. Cover and set aside.
4. Place the potatoes in a large saucepan and add enough cold water to cover by about 1 inch. Salt the water and bring to a boil over high heat. Reduce the heat and simmer until tender, 20 to 25 minutes.
5. Drain the potatoes and return them to the pot. Shake the pan over low heat for 10 seconds to dry the potatoes.
6. Transfer the potatoes to a large bowl, then add the milk and butter. Using a ricer, potato masher or fork, mash the potatoes, adding extra milk and/or butter if desired.
7. Season the potatoes generously with salt and black pepper, then mix in the lemon zest. Gently fold in the lobster meat and the chives. Fluff with a fork, and serve immediately.
8. To reheat the potatoes, place them in a double boiler over simmering water. A microwave will toughen the lobster.

Butternut-spinach lasagna

2010-04-23T10:24:00.001-04:00

As posted on Boston.com

Ingredients:

Olive oil (for the dish)
1 medium peeled and seeded butternut squash
4 cloves garlic, chopped
2 tablespoons olive oil
1 bag (10 ounces) fresh spinach, stemmed
1 pound firm tofu, drained
3 tablespoons pesto
4 cups tomato sauce
1 box (1 pound) lasagna noodles
Salt and pepper, to taste
8 ounces shredded mozzarella

1. Set the oven at 375 degrees. Have on hand a rimmed baking sheet. Lightly oil a 9-by-13-inch baking dish.
2. Cut the squash into 1/2-inch slices. In a large bowl, combine the squash, half the garlic, and 1 tablespoon of the oil. Spread the squash on the baking sheet. Bake for 20 to 25 minutes or until it is tender.
3. In a skillet, heat the remaining 1 tablespoon oil over medium heat. Cook the remaining garlic, stirring often, for 2 minutes. Add half the spinach and cook, stirring constantly, for 2 minutes or until the spinach wilts; transfer to a plate. Wilt the remaining spinach in the same way.
4. In a bowl, with your hands, mash the tofu until it is the consistency of ricotta cheese. Add the pesto and mix well.
5. Spoon a thin layer of tomato sauce in the baking dish. Add enough uncooked lasagna to cover the bottom of the dish. Add 1/3 of the squash, 1/3 of the tofu, 1/3 of the spinach. Add salt and pepper.
6. Make two more layers in the same way, using 1/2 the mozzarella between them.
7. End with lasagna, remaining sauce, and remaining mozzarella. Cover with foil.
8. Bake the lasagna for 1 hour and 15 minutes. Remove the foil and continue baking for 10 minutes or until the mixture is bubbling at the edges and the cheese is golden. Let the lasagna settle for 5 minutes. Cut into squares.
Adapted from Didi Emmons of Haley House Cafe in Roxbury.

Steamed mussels with yucca fries

2010-04-21T10:30:00.001-04:00

As posted on Boston.com

YUCCA

2 yucca roots (about 2 pounds), peeled and cut into 2-inch batons
Salt, to taste
1/4 cup olive oil
Paprika (for sprinkling)

1. Set the oven at 400 degrees. Have on hand a rimmed baking sheet.
2. In a saucepan, combine the yucca, cold water to cover, and a pinch of salt. Bring to a boil. Simmer for 3 minutes. Drain and rinse with cold water. Cut away any veins at the heart of the root. Pat the yucca dry.
3. In a large bowl, toss the yucca and olive oil. Spread the yucca on the baking sheet in one layer. Bake for 25 minutes or until the fries are crisp and lightly golden. Sprinkle with salt and paprika.

MUSSELS

2 teaspoons olive oil
2 cloves garlic, chopped
4 scallions, chopped
4 pounds fresh mussels, scrubbed and debearded
1/2 cup water
Juice of 2 lemons
2 tablespoons butter
Pinch of crushed red pepper
Salt and black pepper, to taste

1. In a large skillet, heat the olive oil until hot. Add the garlic and scallions. Cook, stirring, for 2 minutes.
2. Add the mussels and turn lightly so they’re coated all over. Add the water, lemon juice, butter, red pepper, and a pinch of salt.
3. Cover the skillet the cook for 3 minutes, shaking the pan often, or until the mussels open. Discard any that do not open. Taste the cooking juices and add more salt and black pepper, if you like. Serve with yucca fries.
Adapted from Manny Sifnugel

Chicken breasts with strawberry-blueberry chutney

2010-04-19T10:43:00.001-04:00

By the Associated Press

Start to finish: 30 minutes
Servings: 4

2 teaspoons canola oil

1/2 cup chopped red onion

2 cups quartered strawberries

1/2 cup dried blueberries

1/3 cup brown sugar

2 tablespoons red wine vinegar

2 teaspoons minced fresh ginger

1/4 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon ground black pepper

4 boneless, skinless chicken breasts (about 1 1/4 pounds)

1 tablespoon extra-virgin olive oil

1 teaspoon butter

Heat the oven to 375 F.
In a small saucepan over medium, heat the canola oil. Add the onion and saute until softened, about 4 minutes.
Add the strawberries, dried blueberries, brown sugar, vinegar and ginger. Bring to a boil, then cook over medium-high heat, stirring often, until the berries are softened and breaking down, 8 to 10 minutes. Remove from the heat and cover to keep warm.
In a shallow dish, combine the flour, salt and pepper. Dredge both sides of each breast through the seasoned flour.
In a large nonstick oven-safe skillet over medium, heat the olive oil and butter. Add the chicken and cook for about 10 minutes per side.
Transfer the chicken to the oven and cook for another 5 minutes, or until an instant thermometer inserted at the thickest part reads 165 F. Serve the chicken topped with strawberry-blueberry chutney.
Nutrition information per serving (values are rounded to the nearest whole number): 412 calories; 82 calories from fat; 9 g fat (2 g saturated; 0 g trans fats); 87 mg cholesterol; 44 g carbohydrate; 35 g protein; 5 g fiber; 695 mg sodium.

Paula Deen $25K Casting Call for Real Women

2010-04-16T09:37:00.000-04:00

Whether it’s that crowd-pleasing appetizer or your family’s favorite casserole, every great recipe has a go-to ingredient that provides a special touch and creates an inspired flavor. That’s why Philadelphia Cream Cheese and Food Network star Paula Deen have teamed up to host the Real Women of Philadelphia community and casting competition on www.PaulaDeen.com/RealWomen. Home cooks across the country are invited to share how they bring everyday dishes to life with Philly for a chance to win $25,000 and be named one of the Real Women of Philadelphia.

Cooks can visit www.PaulaDeen.com/RealWomen to join the Real Women of Philadelphia community and submit a video audition showcasing how they use Philly in their favorite dishes – whether it’s their secret ingredient for smooth mashed potatoes or the perfect creamy pasta sauce. Paula is joining the fun too and will post weekly videos sharing how she prepares her favorite recipes with the community, along with her down-home ideas, tips and tricks.

“I love to take a traditional meal and give it my own twist by adding a new and unexpected ingredient like Philly,” said Paula Deen. “Since I got my start through hard work and determination, I jumped at the chance to give talented home cooks the opportunity to shine through the Real Women of Philadelphia community.”

Based on their videos, 16 lucky finalists will be invited to a live cook-off with Paula in Savannah, Georgia. Each contestant’s recipe will be judged by Paula and her friends and four lucky ladies will be named the Real Women of Philadelphia – winning $25,000 and the opportunity to host their own weekly online cooking show on www.PaulaDeen.com/RealWomen. In addition, these four women will get the chance to contribute to a cookbook highlighting the community’s favorite cream cheese recipes.

Visit www.PaulaDeen.com/RealWomen to find the complete details about the Real Women of Philadelphia casting call and share recipes and tips with other real-life cooks.

The Picklet

2010-04-14T10:59:00.001-04:00

Start to finish: 5 minutes

Servings: 1

Ingredients: 2 ounces gin;

1/2 ounce lime juice;

1/2 ounce simple syrup;

3/4 ounce good quality pickle brine

Directions: In a cocktail shaker, combine all ingredients. Shake well, then serve over ice.

Source: Recipe from Jason Littrell of Dram in Brooklyn, N.Y.

Inexpensive meals for a family of 4

2010-04-12T10:36:00.002-04:00

We have 4 recipes that each use gourmet frozen soup as a key ingredient to feed a family of 4 for $5-$8 total. Recipes may need to be doubled depending on the hunger of your family, but even then they are still UNDER $8.

Macaroni & Cheese with Broccoli
1 lb elbows (avg $1.59)
1 Original SoupMan Broccoli & Cheese Soup ($3.49)

Chicken Vegetable & Rice
16 oz of rice (avg $1)
1 Original SoupMan Chicken Vegetable Soup ($3.49)

Italian Wedding Parmesan Linguini
1 lb linguini (avg $1.59)
1 Original SoupMan Italian Wedding Soup ($3.49)
2 tablespoons aged parm cheese

Spicy Beef and Tomato Pasta
1 lb pasta of your choice ($1.59/each)
1 Original SoupMan Tomato Basil Soup ($3.49)
1 lb lean ground beef (avg $1.89)

Sauteed cherry tomatoes

2010-04-09T10:42:00.002-04:00

As posted on Boston.com:

Ingredients:

2 tablespoons olive oil

4 pints mixed red and yellow cherry tomatoes

Salt and pepper, to taste

2 tablespoons chopped fresh parsley

1. In a large skillet, heat the olive oil. Add the tomatoes, salt, and pepper. Cook, stirring constantly, for 5 to 8 minutes or until the tomatoes begin to burst.
2. Sprinkle with parsley. (Save 2 cups for the soup.)

Vegeterian dish- Bow-Tie Pasta with Rapini and Chickpeas

2010-04-07T10:41:00.002-04:00

By the Associated Press

Ingredients:

2 pounds rapini (broccoli raab)

8 ounces bow-tie pasta

2 tablespoons olive oil

3 cloves garlic, peeled, minced

1/4 teaspoon red pepper flakes

1 can (15 ounces) chickpeas, drained and rinsed

1 tablespoon lemon juice

Salt and ground black pepper to taste

1/4 cup grated Parm cheese, or more to taste

Bring a large pot of salted water to a boil. Trim and discard the stem ends, yellowed leaves and any stems thicker than 1/3-inch from the rapini. Chop coarsely.
Working in batches if necessary, add the rapini to the boiling water and cook until tender, about 2 minutes. Using a large slotted spoon, transfer the rapini to a colander to drain, using the spoon to press out any excess liquid. Leave the pot of water over the heat.
Add the pasta to the same boiling water and cook according to package instructions.
Meanwhile, in a large skillet, heat the oil over medium-low heat. Add the garlic and cook, stirring constantly, for 90 seconds. Add the red pepper flakes and cook, stirring constantly, for 30 seconds. Add the chickpeas, lemon juice and drained rapini. Stir until well combined and heated through. Season with salt and pepper.
Drain the pasta and transfer to a serving bowl. Add the rapini mixture and Parmesan cheese, then toss to combine. Serve with extra grated Parmesan for topping, if desired.
From and tested by the Associated Press. 481 calories (21% from fat), 11 grams fat (2 grams sat. fat), 73 grams carbohydrates, 24 grams protein, 511 mg sodium, 5 mg cholesterol, 6 grams fiber.

Chicken marsala stew with spring veggies

2010-04-05T10:06:00.001-04:00

By the Associated Press

Start to finish: 45 minutes (30 minutes active)
Servings: 4

2 tablespoons extra-virgin olive oil, divided
1 pound boneless, skinless chicken breast, cut into 1-inch chunks
1/2 teaspoon salt
1/2 teaspoon ground black pepper
8 ounces cremini mushrooms, sliced
8 ounces baby carrots
1 cup frozen baby peas
1 large sweet onion, chopped
3 tablespoons all-purpose flour
2 cloves garlic, finely chopped
1/2 cup Marsala wine
1 1/2 cups chicken broth
1 tablespoon balsamic vinegar

In a large Dutch oven or stock pot, heat 1/2 tablespoon of the oil over medium-high. Add half of the chicken pieces and season with 1/4 teaspoon each of the salt and pepper. Cook, stirring occasionally, until the chicken is browned on all sides, about 5 minutes. Transfer to a plate and repeat with another 1/2 tablespoon of the oil and the remaining chicken, salt and pepper. Set aside.

Add another 1/2 tablespoon of the oil to the pot. Add the mushrooms and saute until they begin to soften and give off liquid, 3 to 5 minutes. Add the carrots and peas, then saute for another 5 minutes. Transfer to a bowl and set aside.

Add the remaining 1/2 tablespoon of the oil to the pot. Add the onions and saute until they soften and start to brown, about 5 minutes. Add the flour and garlic and cook, stirring for 1 minute.

Pour in the Marsala and cook, stirring, for 2 minutes longer. Add the chicken broth and reserved vegetables, then bring to a simmer.

Reduce the heat to low, cover the pan and cook, stirring occasionally, for 15 minutes. Add the reserved chicken and vinegar and simmer until heated through, about 3 minutes.

Nutrition information per serving (values are rounded to the nearest whole number): 382 calories; 87 calories from fat; 10 g fat (2 g saturated; 0 g trans fats); 68 mg cholesterol; 32 g carbohydrate; 34 g protein; 5 g fiber; 557 mg sodium.
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“No Soup For You” soup tasting at the new SoupMan restaurant

2010-04-02T09:39:00.010-04:00

“No Soup For You!” Sound familiar? The SoupMan restaurant is a spinoff of Al Yeganeh’s Soup Kitchen International. Yeganeh, made famous for his officious demeanor in an episode of Seinfeld, has been making legendary soups at his New York City restaurant since 1984 and I got a taste of it at the new SoupMan restaurant at Mohegan Sun. For the record, this cardboard cut-out (right) was as close as we got to the ever-elusive Yeganeh who rarely makes public appearances.

In a blind taste test I was asked to tell what soups were from the SoupMan’s new frozen line and what were completely fresh. The first soup I tested was seafood bisque. It was creamy and rich with delicious mussels, lobster, shrimp, scallops and crabmeat. Every bite seemed to bring another fresh piece of seafood, making it impossible to tell if it is frozen or fresh, frozen or fresh?? I just threw out the guess frozen and with 50/50 odds I got it right. But, between you and me that was a random guess, they both tasted fresh to me. This is my favorite soup of the day and I highly recommend it to any seafood lovers out there like myself.

Next up was the tomato basil. Tomato soup is not my favorite in general, but this had a fresh taste that was impressive. The texture was heavy, with thick chunks of tomato and fresh-tasting basil throughout. Overall it was a nice hearty soup and, once again, I could not tell what was fresh and what was frozen. Kudos to the SoupMan for making frozen soups that taste like a chef made them moments ago.

One of the best parts about the SoupMan’s frozen soup collection is that they are so hearty they can be used as sauce over pasta to make a meal for 2 for around $2-$3 per person. Another bonus is they come in BPA-free bowls. For the next week I’ll be posting those recipes on Captivate.com/Cooking. The Seafood Pasta recipe, starting us off on Good Friday, is below.

Finally, I participated in a soup and sandwich pairing. Hat’s off to Johnny Rockets founder Lloyd Sugarman, who came into the SoupMan organization with enough courage to say “let me do my own thing.” That “thing” was perfecting sandwiches to go with the already perfect soup. The sandwiches, while do not seem healthy at all, were outstanding. My pick (hands down) is the Penn Station, which is made with extra lean corned beef and pastrami thinly sliced with melted Finlandia Swiss cheese on rye bread topped with coleslaw and Russian dressing. A close second was the Hudson – made with lean shaved steak covered in melted American cheese with mushrooms and mayo on a toasted sub. Trust me, if I did not have to get into a wedding dress this summer I’d be eating these every day. As you may have noticed, the SoupMan prides itself on being from NYC and names all of its sandwiches after the Big Apple.

My takeaway from my first soup tasting was that Al Yeganeh is a perfectionist in the kitchen and will not skimp on ingredients. The food is extremely high-quality and I urge you to try one of the meals on the go to get a great meal for minimal money. The frozen soups can be found in grocery stores nationwide.

Want a free Soupman T-Shirt? Just visit the SoupMan website and tell me which soup sounds the best to you. Email me at JPini@captivate.com with your soup pick, address and age (must be over 18). Full contest rules are below. The winners’ first name, last initial and city will be posted Friday, April 9, 2010 on Captivate.com/Cooking. Good Luck!

Seafood Pasta recipe

Courtesy of Soupman

1lb. of pasta of your choice (avg $1.59)
1 Original Soupman seafood bisque ($4.49)

For $3.04 you can have seafood pasta for two or more

Cook pasta, place into plates and pour heated soup over it as you would sauce. Enjoy!

GENERAL SWEEPSTAKES RULES1. NO PURCHASE NECESSARY TO ENTER OR TO WIN. A PURCHASE WILL NOT INCREASE YOUR ODDS OF WINNING. ALL FEDERAL, STATE, LOCAL AND MUNICIPAL LAWS AND REGULATIONS APPLY. VOID WHERE PROHIBITED.2. ELIGIBILITY: Each promotion is open to legal residents of the U.S. (excluding Puerto Rico) and Canada who are 18 years or older at the time of entry unless otherwise stated. Employees of Captivate Network (“Sponsor”), Gannett Co., Inc., and each of their subsidiaries and affiliated companies, advertising and promotional agencies, and the immediate family members of, or any person domiciled with, any such employees are not eligible to enter or win. You are not a winner until you have been notified as a potential winner, your eligibility has been verified, and you have complied with all terms of these rules.3. HOW TO ENTER: [Send an email to JPini@Captivate.com with your soup pick, address and age (must be over 18) to run with the winner's first name, last initial and city on Captivate.com/Cooking and address where prize can be shipped. Contest opens 12am EST 4/2/2010 and closes 12am EST 4/9/2010 THE FIRST NAME AND CITY OF WINNERS WILL BE POSTED ON CAPTIVATE COOKING, PERMISSION IS GRANTED BY THE WINNERS BY SENDING IN THE EMAIL ENTRY. The Sponsor is not responsible for incomplete, lost, late, postage-due, misdirected or illegible entries, or for failure to receive entries due to transmission failures or technical failures of any kind, including, without limitation, malfunctioning of any network, hardware or software, whether originating with sender or Sponsor. All entries become property of Sponsor and none will be returned4. SWEEPSTAKES WINNER SELECTION & ODDS: Sweepstakes winners will be selected in a random drawing from among all eligible entries received by Sweepstakes deadline. Odds of winning depend on the number of eligible entries received.5. PRIZES: [3 'No Soup For You T-Shirts)6. WINNER NOTIFICATION AND ACCEPTANCE: Winners will be notified at the email address and/or U.S. mail address provided on winner’s entry form. Email or mail notification: Sponsor will email or mail notification at the address provided. Return of prize notification as undeliverable may result in disqualification and an alternate winner may be selected from among all remaining eligible entries. Failure to comply with any term or condition of these Official Rules, may result in a winner’s disqualification, the forfeiture of his or her interest in the prize, and the award of the prize to a substitute winner.7. PRIZE TERMS: PRIZES WILL BE MAILED TO THE ADDRESS PROVIDED BY THE WINNERS Winners may waive their right to receive prizes. Prizes are non-assignable and nontransferable. No substitutions allowed by winner. Prizes and individual components of prize packages are subject to availability and Sponsor reserves the right to substitute prizes of equal or greater value. Winners are solely responsible for reporting and payment of any taxes on prizes. Acceptance of any prize constitutes winner’s consent to the publication of his or her name, biographical information and likeness in any media for any commercial or promotional purpose, without limitation or further compensation. Prizes not won and claimed by eligible winners in accordance with these Official Rules will not be awarded and will remain the property of Sponsor.8. PARTICIPATION: By participating, entrants agree to be bound by these Official Rules and the decisions of Sponsor. Sponsor reserves the right to disqualify persons found tampering with or otherwise abusing any aspect of this Sweepstakes as solely determined by Sponsor. In the event the Sweepstakes is compromised by a virus, non-authorized human intervention, tampering or other causes beyond the reasonable control of Sponsor which corrupts or impairs the administration, security, fairness or proper operation of the promotion. Sponsor reserves the right in its sole discretion to suspend, modify or terminate any promotion at any time. Should a promotion be terminated prior to the stated expiration date, Sponsor reserves the right to award prizes based on the eligible entries received before the termination date.9. CONSTRUCTION: The invalidity or unenforceability of any provision of these rules shall not affect the validity or enforceability of any other provision. In the event that any such provision is determined to be invalid or otherwise unenforceable, these rules shall be construed in accordance with their terms as if the invalid or unenforceable provision was not contained therein.10. The decisions of Sponsor regarding the selection of winners and all other aspects of a promotion shall be final and binding in all respects. Sponsor will not be responsible for typographical, printing or other inadvertent errors in these Official Rules or in other materials relating to the promotion. If you have questions on a specific sweepstakes, contact: [Jacqui Pini 978-845-5042], or for a list of winners: send a self-addressed, stamped envelope to the Jacqui Pini Captivate Network 2 Executive Drive, Suite 301, Chelmsford, MA 01824].

Brown Bag Salmon

2010-03-31T09:30:00.003-04:00

Part 2 of our feature on salmon includes a recipe by Chef Jeffrey Tenner of Legal Sea Foods.

Ingredients:

8 ounces salmon fillet
1/2 cup fennel bulb, julienned
1 tablespoon fennel fronds
5 orange slices
1/2 tablespoon pine nuts
4 tablespoons olive oil
1 brown paper lunch bag

1. Preheat oven to 375F. Open brown bag fully and rub down with 2 tablespoons of olive oil on all creases inside and out. Lay the bag down on its side atop a baking tray.

2. Mix julienne fennel, fronds, pine nuts and oil in a bowl. Season with salt and pepper. Spread fennel mixture on bottom of bag, leaving room to roll it closed.

3. Season salmon fillet with salt and pepper, layer with orange slices. Place salmon in bag on top of fennel mixture and roll closed, ensuring the bag stays erect.

4. Carefully slide tray in oven and cook for 20 minutes. Let salmon rest for 5 more minutes before opening.

Salmon Tasting and Salmon Ceviche Recipe

2010-03-29T09:24:00.006-04:00

By guest blogger Robin Doyle of Captivate Network

“For the health of it” - a seminar and salmon tasting, Cambridge, MA – March 12, 2010

Dariush Mozaffarian, Ph D, Harvard School of Public Health, and a presenter, says “Seafood is likely the single most important food one can consume for good health”. Fish can actually prevent a heart attack. We would have less heart disease if we ate more Omega-3s. He says we decrease the risk of heart attack by 36% if we eat more fish. Just 2 servings a week of wild salmon reduce our risk of heart disease. Baby’s brains need DHA, a fatty acid; in fact it’s critically important to their development. Yukon River Salmon has the highest Omega-3s of any seafood.

Mercury is a contaminant and causes a lot of concern. Mercury comes from a variety of sources and is emitted into the atmosphere: coal plants, burning waste, rain and fog. Too much exposure can affect brain development.

Eat up to 12 oz. of fish per week – choose a variety. PCBs are in everything we eat, but it is low in fish. Farm raised salmon has more fat/oil since they are fed it, while wild salmon is searching/swimming towards it. All salmon is good though. The United States eats 30% less fish than any other country in the world.

The Wild Yukon River salmon is found/fished in the most western part of Alaska. The Yukon is a huge river 2200 miles long and is 10 miles away from the Bering Sea. People choose to live in the Yukon area by choice, it’s remote, harsh place to live – not a lot of roads, no doctors, salmon keeps the folks in the Yukon River. This salmon allows the Yupik Eskimos to survive in the Yukon River area. We heard from three Yupik Eskimos who live in Emmonak, Alaska who spoke of how tough and different life is compared to the lower 48. Recently, they got connected (internet). The few inhabitants live and breathe salmon season.

Jeff and Pete, 2 chefs from Legal Seafood prepared 2 salmon dishes – Brown Bag Salmon and Salmon Ceviche, which looked fabulous.

We sampled the salmon appetizers: smoked salmon atop toast with capers, and later we tried salmon served with 4 dipping sauces all equally good and different. A blueberry sauce, a cucumber mint sauce, a mango cilantro sauce and a Greek yogurt sauce. Served with a glass of champagne, it made a tasty afternoon nosh.

Salmon Ceviche

by Chef Jeffrey Tenner of Legal Sea Foods

Ingredients:

12 oz, salmon fillet, diced in 1/4' pieces

1/3 cup lime juice

3 tablespoons fresh squeezed orange juice

3 tablespoons pineapple juice

1 1/2 tablespoon jalapeno pepper, finely diced

2 tablespoons red bell pepper, finely diced

1 1/2 tablespoon red onion, minced

1 teaspoon garlic, minced

2 tablespoons cilantro tops, rough chopped

1 tablespoon extra virgin olive oil

Preparation:

1. Add fish, juices, peppers, onion and garlic to a bowl, mixing softly to coat with mixture

2. Cover and refrigerate for 3-4 hours, mixing occasionally

3. Add cilantro, olive oil and salt. Taste and re-season if necessary

4. Serve in a chilled martini glass

Stay tuned for the Brown Bag Salmon recipe on Wednesday.

Thanks to Robin Doyle, Oldways, Legal Sea Foods, and Kwik'Pak Yukon River Wild Salmon for bringing us this great information!

Easter tiramisu

2010-03-25T16:49:00.004-04:00

Start to finish: 4 1/2 hours (30 minutes active)
Syrup:
1/2 cup sugar

1/4 cup limoncello liqueur
1/4 cup lemon juice

Mascarpone Cream:
5 egg yolks
1/2 cup sugar
1/4 cup elderflower liqueur
1/4 cup limoncello liqueur
2 tubs (each 500 g/16 oz) mascarpone cheese
2 pkgs (each 85 g/3 oz) ladyfingers
2 containers (each 170 g/6 oz) raspberries

To garnish, if desired:
Organic edible flowers, such as pansies, roses or marigolds
1 egg white
1 tsp water
Sugar

Syrup: In a small saucepan over medium, combine sugar, limoncello and lemon juice. Heat until simmering and sugar is dissolved. Set aside to cool.

Mascarpone cream: In a medium stainless-steel bowl, whisk together egg yolks, sugar and both liqueurs. Set aside.

Bring a medium saucepan with 1 cm ( 1/2 inch) of water to a simmer. Place bowl of egg mixture over pan. The bowl should rest over the water without touching it. Whisk yolk mixture continuously until thickened, lightened in colour and hot to the touch, about 10 minutes.

In the bowl of a stand mixer, combine mascarpone cheese and yolk mixture. Beat together on medium-low until thoroughly mixed. Increase speed to medium, then beat for 30 seconds. It should be thickened and hold peaks.

In a 2-l (8-by-11-inch) pan, arrange a layer of ladyfingers over bottom. The number that will fit will depend on the size of the ladyfingers. Sprinkle evenly with syrup. You should use half the syrup. Spread half of the mascarpone cream over top of ladyfingers.

Evenly distribute 1 package of the raspberries over cream, gently pressing them in. Arrange a second layer of ladyfingers, drizzle with remaining syrup, then top with remaining mascarpone cream and raspberries. Refrigerate for at least 4 hours or overnight before serving.

To make sugared flowers, you can choose to use small flowers whole or pull the petals off larger flowers. Beat egg white and water together until bubbly. Using a small clean paintbrush (be sure it's never been used for paint) paint flowers or petals lightly with the egg white mixture, then sprinkle with sugar. Set aside on a wire rack to dry. Sprinkle over top of tiramisu before serving.
Makes 12 servings.

French Toast-topped Chicken Potpie

2010-03-24T09:19:00.004-04:00

By the Associated Press

Makes 6 servings

Ingredients:

1 tablespoon butter

1 tablespoon extra-virgin olive oil

3 tablespoons all-purpose flour

1 (15½-ounce) can reduced-sodium chicken broth

1½ cups cubed (½-inch) butternut squash

2 cups cooked and shredded boneless, skinless chicken breast

1 cup frozen baby peas

1/3 cup reduced-fat sour cream

1 teaspoon lemon juice

½ teaspoon salt

½ teaspoon ground black pepper

½ teaspoon dried herbs de Provence (or thyme)

1/3 cup low-fat milk

2 large eggs

6 slices firm white bread, halved diagonally, crusts trimmed

Heat oven to 450 degrees. Coat an 8-by-8-inch glass baking dish with cooking spray. In a large saucepan over low, heat butter and olive oil until butter is melted. Add the flour. Whisk for 1 minute.

Gradually whisk in broth. Increase heat to medium and continue cooking, stirring constantly, until sauce simmers and thickens, 3 to 4 minutes. Add squash and continue simmering, stirring often, until squash is nearly tender, about 4 minutes. Remove saucepan from heat and stir in chicken, peas, sour cream, lemon juice, salt, pepper and herbs. Pour mixture into prepared baking dish. In a shallow bowl or pie plate, whisk together the milk and eggs. Dip 2 triangles of bread at a time in egg mixture until soaked. Arrange the slices over the top of filling in baking dish.

Bake until bread is golden brown on top, 15 to 20 minutes. Serve hot.

Alternatively, the recipe can be prepared in individual ramekins. For ease, arrange ramekins on a rimmed baking sheet before filling.

Nutrition information per serving: 300 calories (84 calories from fat), 9 g fat (3 g saturated, 0 g trans fats), 95 mg cholesterol, 35 g carbohydrates, 19 g protein, 3 g fiber, 586 mg sodium.

Roasted tomato salsa

2010-03-22T09:44:00.002-04:00

By Boston.com/Sheryl Julian

Ingredients:

6 plum tomatoes, cored and halved
2 jalapeno or other chili peppers, cored, seeded, and halved
1 small red onion, thinly sliced
1 tablespoon vegetable oil
Salt, to taste
1 clove garlic, finely chopped
Juice of 1 lime, or to taste
2 tablespoons chopped fresh cilantro or parsley

1. Turn on the broiler. In a small roasting pan, set the tomatoes, jalapeno, and onion. Sprinkle with oil and salt. With your hands, turn the vegetables to coat them all over.
2. Broil the mixture about 5 inches from the element, turning several times, for 10 minutes or until they are softened and charred all over.
3. In a food processor, work the tomato mixture with the garlic in on-off motions until it is chunky.
4. Transfer to a bowl. Stir in the lime juice and cilantro or parsley. Taste for seasoning and add more salt or lime juice, if you like.

Irish Lamb Stew

2010-03-17T10:13:00.002-04:00

By the Associated Press

Start to finish: 8 hours (15 minutes active)
Servings: 8

2 pounds boneless leg of lamb, trimmed and cut into 1-inch pieces
1 ¾ pounds white potatoes, peeled and cut into 1-inch pieces
3 large leeks, whites only, halved, washed and thinly slices
3 large carrots, peeled and cut into 1-inch chunks
3 stalks celery, thinly sliced
14-ounce can reduced-sodium chicken broth
2 teaspoons chopped fresh thyme
1 teaspoon salt
1 teaspoon ground black pepper
¼ cup packed fresh parsley leaves, chopped

In a 6-quart slow cooker, combine the lamb, potatoes, leeks, carrots, celery, broth, thyme, salt and pepper. Stir well. Cover the slow cooker, then cook on low until the lamb is fork-tender, about 7 to 8 hours. Stir in the parsley just before serving.

Nutrition information per serving (values are rounded to the nearest whole number): 266 calories; 7 g fat (2 g saturated); 65 mg cholesterol; 27 g carbohydrate; 23 g protein; 4 g fiber; 427 mg sodium.

Recipe from "Eating Well Comfort Foods Made Healthy," The Countryman Press, 2009

Meat loaf and potato hash

2010-03-16T10:38:00.001-04:00

As posted on Boston.com

Ingredients:

Salt and black pepper, to taste
3 medium Yukon Gold or Yellow Finn potatoes, scrubbed and coarsely chopped
2 medium carrots, coarsely chopped
1/4 cup olive oil
1 large onion, chopped
1/2 green or red bell pepper, cored and chopped
Leftover cooked meat loaf, coarsely chopped into 1-inch pieces

1. In a large pot of salted water, bring the potatoes and carrots to a boil. Lower the heat and simmer the vegetables for 10 minutes or until they are tender but not mushy. Drain into a colander.
2. In a heavy, nonstick skillet over medium heat, heat the oil. Add the onion, bell pepper, salt, and black pepper. Cook, stirring often, for 6 minutes or until the onion softens.
3. Turn the heat to medium-high, add the potatoes, carrots, and meat loaf, distributing them evenly in the skillet. Press down on the mixture with a wide metal spatula to flatten it. Cook without disturbing for 10 minutes or until the bottom is nicely browned.
4. Using the spatula, turn the hash over in large chunks. Press down again. Continue cooking for 10 minutes more or until the other side is browned.
Lisa Zwirn

St. Patrick's Day Cocktails

2010-03-12T10:13:00.003-05:00

St. Paddy’s Day Cocktails, by Benjamin Prelvukaj of NYC's Benjamin Steak House.

As St. Patrick’s Day approaches, many are looking forward to a long night of pub crawls and beer. However, for those looking for a more refined celebratory cocktail, I offer these three interesting takes that will tantalize your taste buds:

Shamrock Kir

Champagne
Apple Pucker (1/2 oz.)

Add ½ oz of Apple pucker to a champagne glass and top of with your champagne of choice.

Irish Mojito

1 ½ oz. Bacardi Limon
½ oz Crème de meth
Muddled mint leaves & lime
3 packets of Sugar

Muddle Mint leaves and lime. Add ice and Bacardi, shake, and strain into a martini glass. Sink crème de menthe (which floats to the bottom), garnish with a mint and a lime, and enjoy!

Leprechaun Smore
(The ultimate St. Paddy’s after dinner cocktail!)

1 ½ oz Bailey's Irish Cream
½ oz. Crème de Cocoa (white)
½ oz. Crème de menthe

Shake Bailey’s, Crème de Cocoa and Crème de Menthe, and pour into a snifter glass. Garnish with 3 coffee beans, and enjoy!

Editor's Note: About our guest blogger Benjamin Prelvukaj

Benjamin Prelvukaj is the ambitious young entrepreneur who founded Benjamin Steak House. Benjamin, along with fellow Peter Luger alumni, Chef Arturo McLeod, started Benjamin Steak House in 2006. In two short years, Benjamin Steak House has established itself as one of New York’s premiere steak houses, attracting business professionals and celebrities alike.

At the humble age of 18, he moved to New York in pursuit of a better life for him and his family. After working at various New York restaurants, he began working full-time as a waiter at the famous Peter Luger steakhouse in Brooklyn while also attending school. Juggling school and a full-time job was no easy task, but Benjamin was determined to succeed.

While working at Peter Luger, Benjamin paid close attention to what made the restaurant so successful. He also took note of the areas he thought needed improvement. These assessments were the building blocks to the development of Benjamin Steak House. After assembling a group of investors, Benjamin began to search for a location for his dream restaurant. When he stumbled upon the Dylan Hotel, Benjamin knew he had found the right place. The elegant setting of the two-story space, located in the century-old Chemist Club building near Grand Central was exactly what he has envisioned. With its brass chandeliers, soaring ceilings, and 10-foot fireplace, the location felt like a Sinatra-esque throwback to the Big Band Era.

Many restaurants had failed in this location before- including the Chemist Club Grill and Britney Spears’ NYLA- but that did not deter Benjamin. The first 6 months after the opening, business was slow, but Mr. Prelvukaj refused to lose hope. He continued to refine his menu, hire the finest wait and kitchen staff, and promote Benjamin Steak House around the city. In time, his hard work paid off. Today it is rare to find an empty seat in Benjamin’s, even on weekdays, and celebrity clientele include world champion boxers Evander Holyfield and Wladimir Klitschko, movie stars Vin Diesel, Hillary Duff, Ewan McGregor, Christopher Meloni, and Reba McIntyre, and super models Naomi Campbell and Jessica Hart, among others. Benjamin Prelvukaj’s success story is truly inspirational, and a testament to the fact that, no matter where you come from, if you have the ambition and persistence, you too can live the American dream.

Corned Beef Sliders

2010-03-10T10:27:00.003-05:00

This recipe is brought to us from Benjamin Steakhouse, please see information on the restaurant below.

Though many will be out celebrating St. Paddy’s Day at Irish Pubs, others opt to host celebrations in their own homes. For those looking for the perfect hors d’oeuvres with an Irish spin, below is a great recipe for Corned Beef Sliders that are delicious, festive and sure to please!

Bon appétit!

Corned Beef Sliders:
(20 servings)

3 lbs Corned Beef (for easier recipe, deli corned beef is fine; skip to step 2)
½ head of Cabbage
1 carrot, roughly chopped
1 onion, roughly chopped
1 tbsp Pickling spices
2 Russet potatoes, peeled
1 tsp butter
Salt, pepper to taste
20 mini potato bread rolls
Dijon mustard

Preparation:

1. In a large pot, boil carrots, onions, corned beef, and pickling spices for about 2 hours. (If using purchased corned beef from a deli, simply heat and skip to the next step)
2. In a separate pot, boil the entire half head (whole) of cabbage for about 10 to 15 minutes.
3. In a separate pot, boil potatoes until tender. Remove from water, mash roughly with butter, salt & pepper, leaving chunks, and set to the side.
4. Preheat oven to 35o degrees. Open mini buns, place on a tray and toast them in the oven for about 2 minutes on each side. Remove.
5. Spread a layer of mashed potatoes on each bun; top with a generous layer of corned beef, cabbage, and Dijon mustard.
6. Serve and enjoy!

Editor's Note: About our guest blogger Benjamin Prelvukaj

Benjamin Prelvukaj is the ambitious young entrepreneur who founded Benjamin Steak House. Benjamin, along with fellow Peter Luger alumni, Chef Arturo McLeod, started Benjamin Steak House in 2006. In two short years, Benjamin Steak House has established itself as one of New York’s premiere steak houses, attracting business professionals and celebrities alike.

At the humble age of 18, he moved to New York in pursuit of a better life for him and his family. After working at various New York restaurants, he began working full-time as a waiter at the famous Peter Luger steakhouse in Brooklyn while also attending school. Juggling school and a full-time job was no easy task, but Benjamin was determined to succeed.

While working at Peter Luger, Benjamin paid close attention to what made the restaurant so successful. He also took note of the areas he thought needed improvement. These assessments were the building blocks to the development of Benjamin Steak House. After assembling a group of investors, Benjamin began to search for a location for his dream restaurant. When he stumbled upon the Dylan Hotel, Benjamin knew he had found the right place. The elegant setting of the two-story space, located in the century-old Chemist Club building near Grand Central was exactly what he has envisioned. With its brass chandeliers, soaring ceilings, and 10-foot fireplace, the location felt like a Sinatra-esque throwback to the Big Band Era.

Many restaurants had failed in this location before- including the Chemist Club Grill and Britney Spears’ NYLA- but that did not deter Benjamin. The first 6 months after the opening, business was slow, but Mr. Prelvukaj refused to lose hope. He continued to refine his menu, hire the finest wait and kitchen staff, and promote Benjamin Steak House around the city. In time, his hard work paid off. Today it is rare to find an empty seat in Benjamin’s, even on weekdays, and celebrity clientele include world champion boxers Evander Holyfield and Wladimir Klitschko, movie stars Vin Diesel, Hillary Duff, Ewan McGregor, Christopher Meloni, and Reba McIntyre, and super models Naomi Campbell and Jessica Hart, among others. Benjamin Prelvukaj’s success story is truly inspirational, and a testament to the fact that, no matter where you come from, if you have the ambition and persistence, you too can live the American dream.

Bangers and Mash with Onion Gravy

2010-03-08T10:28:00.003-05:00

By the Associated Press

Start to finish: 40 minutes
Servings: 6

1 1/2 pounds small red potatoes
8 cups chopped kale (about 1/2 pound)
1 tablespoon plus 1 teaspoon canola oil, divided
1 pound cooked chicken sausages, halved lengthwise
1 large sweet onion, halved and thinly sliced
3 tablespoons all-purpose flour
3 cups reduced-sodium chicken broth
3 tablespoons coarse-grained mustard, divided
1 teaspoon butter, melted
1/3 cup nonfat buttermilk
Ground black pepper, to taste

In a large pot over high, bring 4 quarts of lightly salted water to a boil. Add the potatoes and kale, then boil until the greens are tender, about 4 to 5 minutes. Use a slotted spoon to transfer the kale to a colander. Rinse under cool water, then set aside to drain.

Continue cooking the potatoes until very tender when pierced with the tip of a knife, about another 20 minutes. Drain and transfer to a large bowl. Add the kale and set aside.

Meanwhile, in a large nonstick skillet over medium-high, heat 1 teaspoon of the oil. Add the sausages and cook until browned, about 2 minutes per side. Remove to a plate and set aside.

Return the skillet to medium-high heat. Add the remaining 1 tablespoon of oil. When hot, add the onion and saute until softened and slightly browned, about 5 minutes.

Add the flour and cook, stirring constantly, for 2 minutes. Stir in the broth and bring to a boil.

Reduce heat to achieve a steady simmer, then stir in 1 tablespoon of the mustard, and return the sausages to the skillet.

In a small bowl stir together the remaining 2 tablespoons of mustard, the butter and the buttermilk. Pour the buttermilk mixture over the potatoes and kale and using a potato masher, smash coarsely. Season with black pepper.

Serve the sausages and potato-kale mash topped with the onion gravy.

Nutrition information per serving (values are rounded to the nearest whole number): 348 calories; 147 calories from fat; 16 g fat (4 g saturated; 0 g trans fats); 61 mg cholesterol; 31 g carbohydrate; 21 g protein; 3 g fiber; 806 mg sodium.
———
On the Net:
North Country Smokehouse: http://ncsmokehouse.com/

Oscar drinks: 'AVATAR'

2010-03-03T11:29:00.002-05:00

By the Associated Press

This cocktail uses Parfait Amour (or the more common blue curacao) to create a drink with a hue similar to the blue skin of the nature-loving Na'Vi in "Avatar." Imagine enjoying it under the Tree of Life.

Ame Na'Vi

Start to finish: 5 minutes
Servings: 1

1 1/2 ounces gin

1 teaspoon dry vermouth

1 teaspoon Parfait Amour or blue curacao

1 teaspoon orange juice (no pulp)

Orange peel, for garnish

In a cocktail shaker filled with ice, combine all ingredients. Shake, then strain into a chilled martini glass. Garnish with strip of orange peel.
(Recipe from Rafael Jimenez Rivera, bartender at the Lobby Bar of the St. Regis in San Francisco.)

Oscar drinks: 'INGLOURIOUS BASTERDS'

2010-03-03T11:18:00.001-05:00

By the Associated Press

Inspired by Shoshanna, the young woman who gets revenge on the Nazis in wartime Paris — while wearing a stunning red dress — mixologist Tony Roumph used French spirits and bright red pomegranate syrup for this drink.

Lady in Red

Start to finish: 5 minutes
Servings: 1

1/2 ounce pomegranate juice
1/2 ounce lemon juice
1/2 ounce simple syrup
Ice
2 ounces Remy Martin VSOP
1 ounce Domaine de Canton ginger liqueur
Candied ginger and pomegranate seeds, to garnish

In a liquid measuring cup, stir together the pomegranate juice, lemon juice and simple syrup. Measure out 1 ounce of this mixture, then reserve the rest for another use.
In a cocktail shaker filled with ice, combine the 1 ounce of pomegranate-lemon syrup, Remy Martin VSOP and the ginger liqueur. Shake, then strain into a martini glass. Garnish with a slice of candied ginger and several pomegranate seeds.
(Recipe from Tony Roumph at the Cityhouse Restaurant at the Parc 55 Hotel in San Francisco)

Oscar drinks: 'DISTRICT 9'

2010-03-03T11:14:00.001-05:00

By the Associated Press

The movie about displaced aliens inspires a drink with a green theme. Slivers of cucumber add a tentacle effect.

Alien Cooler

Start to finish: 5 minutes
Servings: 1

1 1/2 ounces julienned cucumber
Ice
1 1/4 ounces premium vodka
3/4 ounce Veev ( or other acai berry liquer)
3/4 ounce lime juice
3/4 ounce simple syrup
Club soda
Cucumber slice, to garnish

Place the julienned cucumber in a 10-ounce tall, narrow tumbler. Add ice, vodka, Veev, lime juice and simple syrup. Fill the glass with club soda. Stir to mix, then garnish with a cucumber slice on edge of glass.
(Recipe from Jon Ojinaga at the Redwood Room at the Clift Hotel in San Francisco)

Oscar drinks: 'JULIE and JULIA'

2010-03-03T11:09:00.000-05:00

By the Associated Press

This drink is named Vin Amer Fizz in tribute to Julia Child and her legacy of bringing classic French dishes to American households. Vin is French for wine; amer means bitter, and fizz stands for good times.

"Julie & Julia" follows the parallel stories of Child, working on her cookbook "Mastering the Art of French Cooking" during the post-war years, and Julie Powell, a modern young woman who shakes up her life by making the recipes.

In true artisan fashion, mixologist Jackson Cannon starts with house-made rose vermouth. But for us American servantless cooks, a store brand works just fine.

Vin Amer Fizz

Start to finish: 5 minutes
Servings: 1

2 ounces rose vermouth

1 ounce apricot brandy

1/2 ounce lemon juice

1 egg white (or an equivalent amount of pasteurized egg white product, depending on preference)

Champagne

In a cocktail shaker, combine the vermouth, apricot brandy, lemon juice and egg white. Shake well to emulsify. Add ice, then shake again to chill. Strain into a coupe or martini glass. Top with Champagne.

(Recipe from Jackson Cannon of Eastern Standard Kitchen & Drinks in Boston)

Oscar drinks: 'Up' (kid-friendly)

2010-03-03T10:56:00.001-05:00

By the Associated Press

"Up," a movie about an old man and his young neighbor who fly in a balloon-powered house to South America, includes some San Francisco Bay area landmarks, including the popular ice cream parlor, Fenton's Creamery, in Oakland. Fenton's master blender Scott Whidden came up with this recipe he says will take you "Up, up and away!"

Celebration Ice Cream Float

Start to finish: 5 minutes
Servings: 1

Italian sparkling water

1/4 ounce orange syrup (such as Torani)

Premium vanilla ice cream

Fill a tall glass with sparkling water and the orange syrup. Mix, then stir 1 teaspoon of the ice cream into the soda until frothy. Gently top the soda with a scoop of ice cream.
(Recipe from Scott Whidden of Fenton's Creamery in Oakland, Calif.)

Oscar cocktails: 'UP IN THE AIR'

2010-03-03T10:49:00.002-05:00

By the Associated Press

The skies inspire a cocktail for "Up in the Air," a movie about a corporate downsizing expert with a passion for frequent flying. This is a classic cocktail that dates to 1916, when flying was a new-fangled adventure. The Creme de Violette gives the drink a tinge of blue sky.

The Aviation

Start to finish: 5 minutes
Servings: 1

1 1/2 ounces gin

1/2 ounce maraschino liqueur

1/3 ounce Creme de Violette (or blue curacao)

3/4 ounce lemon juice

1/4 ounce simple syrup

Lemon peel

In a cocktail shaker filled with ice, combine all ingredients except the lemon peel. Shake well, then strain into a chilled martini glass. Twist a lemon peel over the surface of the drink to add a few drops of lemon oil.
(Recipe from Charles Joly of The Drawing Room in Chicago)

Asian dipping sauce

2010-03-01T10:57:00.002-05:00

By Boston.com (Karoline Boehm Goodnick)

Ingredients:

1/2 cup soy sauce
2 tablespoons fish sauce
1/2 cup seasoned rice wine vinegar
1 tablespoon hot sauce (such as Sriracha)
1 teaspoon ginger, finely chopped
1 clove garlic, finely chopped
1 scallion, thinly sliced
1 tablespoon sugar

1. In a small bowl, combine soy sauce, fish sauce, rice wine vinegar, hot sauce, ginger, garlic, scallion, and sugar.
2. Stir well to combine. Store in the refrigerator for up to 1 week.

Roasted pork belly tacos with rooibos-pickled red onions

2010-02-26T10:29:00.002-05:00

By Boston.com

PORK

2 tablespoons sea salt
2 tablespoons sugar
2 pound piece good quality pork belly, skin removed
1 tablespoon dried chili powder (chimayo red, if available)

1. In a bowl, combine the salt and sugar. In a large bowl, sprinkle the salt mixture over the pork. Rub in the chili powder. Let the mixture sit at room temperature for 30 minutes.
2. Set the oven at 300.
3. Place the pork, fatty side down, in a roasting pan. Cover with foil. Roast the pork for 2 1/2 hours.
4. Remove the foil, turn the oven temperature to 450 degrees, and continue roasting for 15 to 20 minutes or until the pork is golden brown.

ONIONS AND TORTILLAS

2 tablespoons boiling water
1/2 cup white wine vinegar
3 tablespoons sugar
2 teaspoons sea salt
1 rooibos tea bag or another red-colored fruity tea
1 red onion, thinly sliced
12 fresh flour tortillas

Hot sauce or salsa (for serving)
1. In a heatproof bowl, combine the boiling water, vinegar, sugar, and salt. Stir to dissolve the sugar and salt. Add the tea bag and let it sit for 5 minutes. Remove the tea bag.
2. Add the onions and leave to cool. Refrigerate until chilled.
3. Drain the onions.
4. Separate the tortillas. Lay them on a rimmed baking sheet and cover loosely with foil. Heat them in the oven with the pork for 2 minutes or until warm.
5. Slice the pork against the grain into 1/2-inch slices.
6. Lay the tortillas on the counter. Pile pork, onions, and hot sauce or salsa onto the tortillas. Roll up, tucking in the edges.

Easy Skillet Chili Mac

2010-02-24T09:23:00.003-05:00

This delicious recipe was provided by the Beef Checkoff

Total Recipe Time: 25 to 30 minutes

1 pound ground beef (95% lean)
1 can (15 to 16 ounces) chili beans in chili sauce
1-1/2 cups prepared thick-and-chunky salsa
1/2 cup water
1/2 cup chopped fresh cilantro
Hot cooked elbow macaroni

1. Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking
up into 3/4-inch crumbles. Pour off drippings.
2. Stir in beans, salsa and water; bring to a boil. Reduce heat; simmer 5 minutes or until slightly thickened, stirring
frequently. Stir in cilantro.
3. Serve beef mixture over macaroni.

Makes 4 servings

Nutrition information per serving: 286 calories; 7 g fat (3 g saturated fat; 3 g monounsaturated fat); 76 mg cholesterol; 1090 mg sodium; 25 g carbohydrate; 7.0 g fiber; 30 g protein; 6.2 mg niacin; 0.4 mg vitamin B6; 2.3 mcg vitamin B12; 4.2 mg iron; 18.0 mcg selenium; 6.0 mg zinc; 79.1 mg choline.

This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of choline.

Garam masala-spiced shrimp and asparagus towers

2010-02-22T10:35:00.003-05:00

These garam masala-spiced shrimp and asparagus towers are a healthy, low-fat meal that is also very flavorful. Recipe by the Associated Press

Start to finish: 50 minutes (25 minutes active)
Servings: 4

Ingredients:

12 small (about 2 inch) wonton wrappers

2 cups low-fat milk

1 tablespoon canola oil

2 teaspoons butter

1 small yellow onion, finely chopped

3 tablespoons all-purpose flour

2 teaspoons garam masala

1 pound asparagus, trimmed and cut into 1-inch lengths

2 tablespoons olive oil

1/2 pound medium shrimp, peeled, deveined and cut in half lengthwise

2 tablespoons lemon juice

1/4 teaspoon salt

1/4 teaspoon ground black pepper

Heat the oven to 300 F. Lightly coat a large baking sheet with cooking spray.

Place the wonton wrappers in a single layer on the baking sheet and lightly spritz the tops with cooking spray. Bake until golden brown, 10 to 12 minutes. Transfer to a wire rack to cool.

Meanwhile, in a small saucepan over medium-low, heat the milk.

In a large saucepan over medium, heat the oil and butter until the butter is melted. Add the onion and saute until softened, about 3 minutes. Add the flour and garam masala and cook, stirring frequently, for another 3 minutes.

Gradually stir the hot milk into the onion and bring to a simmer. Reduce the heat to low and cook, stirring often, until thickened, about 5 minutes.

Bring a large pot of salted water to a boil. Add the asparagus and blanch for 2 to 3 minutes. Use a slotted spoon to transfer to a strainer and set aside.

In a large skillet over medium-high, heat the olive oil. Add the shrimp and saute until firm and pink, about 3 minutes. Stir in the lemon juice, salt and pepper.

To serve, set a wonton crisp on each plate. Top each with an even layer of asparagus. Set another wonton crisp on top, followed by a layer of shrimp, then another wonton. If desired, repeat layering. Serve with the garam masala sauce for drizzling or dipping.

Alternatively, the shrimp and asparagus can be tossed with the sauce before assembling.

Nutrition information per serving (values are rounded to the nearest whole number): 313 calories; 97 calories from fat; 11 g fat (5 g saturated; 0 g trans fats); 143 mg cholesterol; 32 g carbohydrate; 21 g protein; 3 g fiber; 997 mg sodium.

James Bond’s Vesper Martini

2010-02-19T10:44:00.003-05:00

This recipe comes to us from Benjamin Steak House.

In Ian Fleming’s original James Bond novel, Casino Royale (1953), he created a drink named after the novel’s female lead, Vesper Lynd. Many people don’t know this, but this was Bond’s original martini; later, he began to order straight up vodka or gin martinis. The Vesper differs in that it uses both. Below is the recipe, taken straight out of the legendary novel.

Cheers!

Vesper Martini

Ingredients:

3 measures of Gordon's Gin
1 measure of vodka
1/2 measure Lillet Blanc (originally Kina Lillet in the novel)
lemon peel for garnish

Preparation:
- Shake gin, vodka and Lillet with ice and strain into a martini glass. Garnish with a lemon twist and enjoy!

Editor's Note: About our guest blogger Benjamin Prelvukaj

Benjamin Prelvukaj is the ambitious young entrepreneur who founded Benjamin Steak House. Benjamin, along with fellow Peter Luger alumni, Chef Arturo McLeod, started Benjamin Steak House in 2006. In two short years, Benjamin Steak House has established itself as one of New York’s premiere steak houses, attracting business professionals and celebrities alike.

At the humble age of 18, he moved to New York in pursuit of a better life for him and his family. After working at various New York restaurants, he began working full-time as a waiter at the famous Peter Luger steakhouse in Brooklyn while also attending school. Juggling school and a full-time job was no easy task, but Benjamin was determined to succeed.

While working at Peter Luger, Benjamin paid close attention to what made the restaurant so successful. He also took note of the areas he thought needed improvement. These assessments were the building blocks to the development of Benjamin Steak House. After assembling a group of investors, Benjamin began to search for a location for his dream restaurant. When he stumbled upon the Dylan Hotel, Benjamin knew he had found the right place. The elegant setting of the two-story space, located in the century-old Chemist Club building near Grand Central was exactly what he has envisioned. With its brass chandeliers, soaring ceilings, and 10-foot fireplace, the location felt like a Sinatra-esque throwback to the Big Band Era.

Many restaurants had failed in this location before- including the Chemist Club Grill and Britney Spears’ NYLA- but that did not deter Benjamin. The first 6 months after the opening, business was slow, but Mr. Prelvukaj refused to lose hope. He continued to refine his menu, hire the finest wait and kitchen staff, and promote Benjamin Steak House around the city. In time, his hard work paid off. Today it is rare to find an empty seat in Benjamin’s, even on weekdays, and celebrity clientele include world champion boxers Evander Holyfield and Wladimir Klitschko, movie stars Vin Diesel, Hillary Duff, Ewan McGregor, Christopher Meloni, and Reba McIntyre, and super models Naomi Campbell and Jessica Hart, among others. Benjamin Prelvukaj’s success story is truly inspirational, and a testament to the fact that, no matter where you come from, if you have the ambition and persistence, you too can live the American dream.

Recipe: Potato-Crusted Salmon with Tomato and Arugula Relish

2010-02-17T10:27:00.002-05:00

By the Associated Press

Makes 4 servings

Ingredients:

4 teaspoons extra-virgin olive oil, divided

4 medium tomatoes, cut into 1/2-inch thick slices

Salt and ground black pepper

2 medium Yukon Gold potatoes

1 1/4-pound salmon fillet, skin removed, cut into 4 portions

1 jar (7-ounce) roasted red peppers, drained and cut into thin slices

2 cups baby arugula, rinsed and dried

2 tablespoons capers, rinsed

1 tablespoon balsamic vinegar

1 teaspoon cornstarch

1. Heat the oven to 400 degrees. Line 2 baking sheets with foil, then brush 1 teaspoon of the oil over each.
2. Arrange the tomato slices in a single layer over one of the baking sheets. Season with 1/4 teaspoon each of the salt and pepper. Roast the tomatoes for 20 to 25 minutes, or until softened. Let cool for 5 minutes, then cut into 1-inch chunks. Set aside.
3. Use the slicing side of a box grater or mandoline, slice the potatoes into very thin disks, discarding the ends. Arrange the potato slices in a single layer on the second baking sheet. Add them to the oven and roast until golden brown and crispy, about 15 minutes. Set aside.
4. While the potatoes and tomatoes roast, remove any bones from the salmon. Season both sides with 1/4 teaspoon each of salt and pepper.
5. In a large oven-safe skillet over medium-high, heat the remaining 2 teaspoons of oil. When the oil is very hot, slide the salmon fillets into the pan and cook until golden on the underside, about 5 minutes. Carefully turn the salmon over cook until golden on the second side, about another 4 minutes.
6. Place the skillet in the oven. Bake for about 5 minutes, or until the salmon is cooked to the desired doneness. Transfer the fish to serving plates and cover to keep warm.
7. Return the skillet to medium heat on the stovetop. Add the peppers, arugula and capers. Stir until the greens are wilted, 1 to 2 minutes.
8. In a small bowl, stir together the vinegar and cornstarch, then add the mixture to the skillet. Add the tomatoes and stir until the relish is heated through and slightly thickened, 1 to 2 minutes.
9. Top each serving of salmon with potato slices and the arugula and tomato relish.

ASPARAGUS AND APPLE SALAD WITH PROSCIUTTO AND GOAT CHEESE

2010-02-15T09:35:00.002-05:00

By the Associated Press
Start to finish: 20 minutes
Servings: 4

8-ounce log chevre (goat cheese)
8 spears asparagus, bottoms trimmed
2 scallions
4 slices prosciutto
1 medium green apple, quartered and cored
1/4 cup white balsamic vinegar
1/4 cup extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon Dijon mustard
1 teaspoon honey

Cut the log of goat cheese into quarters, arranging each on a serving plate.

In a medium saucepan over high, bring 3 inches of water to a boil. Add the asparagus and blanch until the spears are bright green and just tender when pierced with a fork, 2 to 3 minutes. Drain and cover in cold water to stop the cooking. Drain again, and dry the spears.

Lean 2 asparagus spears on each portion of goat cheese. Cut each scallion in half lengthwise.

Wrap a slice of prosciutto around a quarter of apple and tie with a length of scallion. Place on top of the asparagus "skis".

In a small bowl, whisk together the vinegar, oil, salt, pepper, mustard and honey. Drizzle over each salad.

Nutrition information per serving (values are rounded to the nearest whole number): 367 calories; 248 calories from fat; 28 g fat (11 g saturated; 0 g trans fats); 37 mg cholesterol; 16 g carbohydrate; 16 g protein; 3 g fiber; 741 mg sodium.

Peaches in Syrup

2010-02-12T09:09:00.003-05:00

By guest blogger Benjamin Prelvukaj, founder of Benjamin Steak House.

Below is a great recipe for a nice, light dessert that won’t completely compromise your 2010 diet regime. For an even lighter recipe, you can experiment by substituting the sugar for Splenda. It’s quite versatile, too, as you can make it with either peaches, apples or pears- whichever you prefer!

Bon appétit!

Peaches in Syrup:
Serves about 4

8 large peaches (you may substitute with apples or pears)
2 cinnamon sticks, whole
1 teaspoon of cloves (about a dozen)
3 cup water
¾ cups sugar (you may substitute with Spenda)

Procedure:
- Wash peaches well and cut in half.
- In a pot, bring 3 cups of water to a boil. Add 2 tablespoons of sugar and drop peaches in: boil for about 10 minutes, then remove peaches and let cool. Save the water that you boiled them in!
- Using the remaining water, add the remaining ingredients and boil on medium heat for about half an hour, or until it reduces in half, stirring constantly so the sugar does not stick. After it reduces in half, what remains is a syrup.
- In the mean time, cut the peaches in half and remove the pits and skin. Ones the syrup is ready, place the peaches in the syrup and boil for another 10 to 15 minutes.
- Remove from heat, drain the cinnamon sticks and cloves, let it cool a bit, and enjoy!

Editor's Note: About our guest blogger Benjamin Prelvukaj

Benjamin Prelvukaj is the ambitious young entrepreneur who founded Benjamin Steak House. Benjamin, along with fellow Peter Luger alumni, Chef Arturo McLeod, started Benjamin Steak House in 2006. In two short years, Benjamin Steak House has established itself as one of New York’s premiere steak houses, attracting business professionals and celebrities alike.

At the humble age of 18, he moved to New York in pursuit of a better life for him and his family. After working at various New York restaurants, he began working full-time as a waiter at the famous Peter Luger steakhouse in Brooklyn while also attending school. Juggling school and a full-time job was no easy task, but Benjamin was determined to succeed.

While working at Peter Luger, Benjamin paid close attention to what made the restaurant so successful. He also took note of the areas he thought needed improvement. These assessments were the building blocks to the development of Benjamin Steak House. After assembling a group of investors, Benjamin began to search for a location for his dream restaurant. When he stumbled upon the Dylan Hotel, Benjamin knew he had found the right place. The elegant setting of the two-story space, located in the century-old Chemist Club building near Grand Central was exactly what he has envisioned. With its brass chandeliers, soaring ceilings, and 10-foot fireplace, the location felt like a Sinatra-esque throwback to the Big Band Era.

Many restaurants had failed in this location before- including the Chemist Club Grill and Britney Spears’ NYLA- but that did not deter Benjamin. The first 6 months after the opening, business was slow, but Mr. Prelvukaj refused to lose hope. He continued to refine his menu, hire the finest wait and kitchen staff, and promote Benjamin Steak House around the city. In time, his hard work paid off. Today it is rare to find an empty seat in Benjamin’s, even on weekdays, and celebrity clientele include world champion boxers Evander Holyfield and Wladimir Klitschko, movie stars Vin Diesel, Hillary Duff, Ewan McGregor, Christopher Meloni, and Reba McIntyre, and super models Naomi Campbell and Jessica Hart, among others. Benjamin Prelvukaj’s success story is truly inspirational, and a testament to the fact that, no matter where you come from, if you have the ambition and persistence, you too can live the American dream.

Mocha Baked Alaska

2010-02-10T10:19:00.002-05:00

By the Associated Press

Start to finish: 45 minutes

Ingredients: Syrup

125 ml ( 1/2 cup) sugar

50 ml ( 1/4 cup) water

5 ml (1 tsp) vanilla extract

Mocha Sauce

125 ml ( 1/2 cup) heavy cream

5 ml (1 tsp) instant coffee granules

125 g (4 oz) dark chocolate chips

Base

4 slices (about 170 g/6 oz) purchased pound cake

500 ml (2 cups) purchased coffee ice cream

Strawberries

250 g (8 oz) fresh strawberries, hulled and sliced

30 ml (2 tbsp) sugar

15 ml (1 tbsp) orange liqueur

Meringue

4 egg whites

175 ml (3/4 cup) sugar, divided

50 ml ( 1/4 cup) water

Syrup: In a small saucepan over medium-high, combine sugar and water and bring to a boil so that the sugar dissolves. Remove from heat and let cool to room temperature. Add vanilla, then set aside.

Mocha Sauce: In a microwave-safe dish, combine cream and coffee granules. Heat on high in 30-second bursts until bubbly. Add chocolate chips and stir until smooth, then set aside.

Base: Use a biscuit cutter or overturned large glass to cut each slice of pound cake into rounds. Arrange cake rounds on a baking sheet. If you wish to prepare only 2 servings, divide cakes between 2 baking sheets. Brush each round with vanilla sugar syrup.

Scoop ice cream into 4 large balls and mound one on top of each slice of cake. Place in the freezer.

In a medium bowl, toss strawberries with sugar and orange liqueur. Set aside.

Meringue: In a large bowl, place egg whites. Prepare an electric mixer with the whisk attachment. In a small saucepan over medium, combine 125 ml ( 1/2 cup) of the sugar and water. When the temperature of the sugar and water reaches 105 C (220 F), turn mixer on medium-high and whip egg whites.

When egg whites are very frothy, slowly add remaining 50 ml ( 1/4 cup) sugar. Continue beating egg whites until they reach soft peaks. Continue cooking sugar syrup until it reaches 115 C (240 F). This should happen at almost the same time the egg whites are ready.
With mixer on, pour sugar syrup down the inside of the bowl into egg whites. Continue beating until outside of bowl is no longer warm and meringue is thick and bright white.
Remove cakes from freezer. Using a spoon or a piping bag, completely cover outside of ice cream and cake with meringue. If you only plan to prepare 2 servings, the remaining can be frozen until needed.

Heat a broiler. When broiler is very hot, place meringue-covered cake and ice-cream rounds under it for about 1 minute or until just lightly browned.
To serve, coat each serving plate with chocolate sauce. Use a spatula to transfer one baked Alaska to each plate, then spoon strawberries alongside it. Serve immediately.

Makes 4 servings.

Nutrition information per serving (values are rounded to the nearest whole number): 975 calories; 407 calories from fat; 45 g fat (28 g saturated; 0 g trans fats); 255 mg cholesterol; 135 g carbohydrate; 12 g protein; 3 g fibre; 309 mg sodium.

Chicken breasts with pineapple and jalapeno chilies

2010-02-08T10:21:00.004-05:00

By the Associated Press

Start to finish: 30 minutes (15 minutes active)
Servings: 4

4 boneless, skinless chicken breasts (about 1 1/4 pounds)

1/4 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon ground black pepper

1 tablespoon extra-virgin olive oil

1 tablespoon butter

12-ounce package fresh pineapple chunks (1 3/4 cups)

1/2 cup orange juice

1/2 teaspoon cornstarch

1 tablespoon brown sugar

2 jalapeno chilies, seeded and minced

2 cloves garlic, minced

2 tablespoons chopped cilantro

Arrange chicken breasts in a single layer on a work surface and cover with plastic wrap. Using a heavy skillet or a rolling pin, pound them until flattened to about 1/2 inch thick.

In a shallow dish, combine the flour, salt and pepper. Dredge both sides of each breast in the seasoned flour.

In a large nonstick skillet over medium-high, heat the oil and butter. Add the chicken breasts and cook until they are well browned on both sides and no longer pink at the center, about 4 minutes per side. Transfer them to a plate and cover with foil to keep warm. Do not clean the skillet.

While the chicken breasts are cooking, drain the juice from the pineapple into a measuring cup.

Add enough orange juice to total 3/4 cup. Stir in the cornstarch, then set aside.

Return the skillet to the stove over medium-low. Add the drained pineapple and brown sugar. Cook, stirring constantly, until the pineapple begins to brown, 3 to 4 minutes. Add the chilies and garlic and stir until the garlic is beginning to color, 1 to 2 minutes.

Stir in the reserved juice. Bring the sauce to a simmer and cook until thickened and reduced slightly, 4 to 5 minutes. Stir in the cilantro, then serve, spooned over the chicken breasts.

Nutrition information per serving (values are rounded to the nearest whole number): 268 calories; 70 calories from fat; 8 g fat (3 g saturated; 0 g trans fats); 76 mg cholesterol; 19 g carbohydrate; 28 g protein.

Roasted Pepper and Spinach Flatbread Sandwiches

2010-02-05T11:00:00.001-05:00

By the Associated Press

Ingredients:

500 g (1 lb) feta cheese, crumbled (750 ml/3 cups)

340 g (12 oz) reduced-fat cream cheese, softened

50 ml ( 1/4 cup) extra-virgin olive oil

15 ml (1 tbsp) lemon juice

2 ml ( 1/2 tsp) dried oregano

2 ml ( 1/2 tsp) dried thyme

1 ml ( 1/4 tsp) ground black pepper

0.5 ml (1/8 tsp) ground cayenne pepper, or to taste

12 round flatbreads or flour tortillas (each 15 cm/6 inch diameter)

1.5 l (6 cups) baby spinach

2 jars roasted red peppers (each about 340 g/12 oz), drained, patted dry and cut into thin strips

In a medium bowl, use an electric mixer on low to beat together feta and cream cheese. Add olive oil, lemon juice, oregano, thyme, black pepper and cayenne pepper. Continue beating until mixture has a soft, spreadable texture.

Spread some of the cheese mixture over one side of each of the flatbreads. On 6 of the flatbreads, layer spinach and red peppers, then top with remaining 6 flatbreads, pressing sandwiches together. Cut each sandwich into 6 wedges.
Makes 36 pieces.

Nutrition information per piece (values are rounded to the nearest whole number): 115 calories, 52 calories from fat, 6 g fat (3 g saturated, 0 g trans fats), 12 mg cholesterol, 11 g carbohydrate, 5 g protein, 1 g fibre, 371 mg sodium.

Blackberry lime cheesecake

2010-02-03T10:23:00.003-05:00

Blackberry lime cheesecake will impress your Valentine's date with a lot less effort than you may think. Recipe is by the Associated Press.

Ingredients for crust:

2/3 cup (2 ounces) graham cracker crumbs (about 5 whole crackers)

3 tablespoons butter, melted

1 tablespoon brown sugar

Ingredients for the cheesecake:

16-ounce package frozen blackberries, thawed 30 minutes at room temperature, divided

3/4 cup sugar, divided

16 ounces cream cheese (2 packages), room temperature

2 tablespoons flour

2 eggs

1 teaspoon vanilla extract

Ingredients for the curd:

2 eggs

1/2 cup sugar

1/2 cup lime juice

Finely grated zest from 2 limes

4 tablespoons (1/2 stick) butter, sliced

Fresh blackberries and mint leaves, to garnish

Directions:
Heat the oven to 350 F. Spray a 6-inch springform pan with baking spray.

In a small bowl, use a fork to combine the graham cracker crumbs, melted butter and brown sugar. Press the mixture into the bottom of the springform pan. Bake for 8 to 10 minutes, or until golden around the edges. Set aside to cool. Leave the oven on.

Reserve 2/3 cup of the semi-thawed blackberries.

In a blender or food processor, combine the remaining blackberries with 1/4 cup of the sugar.

Process or blend until pureed. Strain through a fine mesh strainer to remove the seeds. Set aside the puree.

In the bowl of a stand mixer, combine the cream cheese, remaining 1/2 cup of sugar and the flour. Mix on low until combined. Scrape down the sides of the bowl, then mix some more. Do not mix any faster than medium-low; you don't want to incorporate air into the mixture.

Add 1 egg, mix thoroughly and scrape the bowl. Add the second egg, mix and scrape again. Add the vanilla and mix one more time. Fold 1/2 cup of the blackberry puree and the reserved whole blackberries into the batter.

Transfer the batter to the crust. Bake for 10 minutes, then lower the temperature of the oven to 250 F and bake for another 30 minutes. The top of the cheesecake should be slightly puffed and spongy-firm to the touch. It should just jiggle slightly in the center when the pan is tapped. Let cool at room temperature for 1 hour, then refrigerate until completely chilled.

While the cheesecake bakes, make the blackberry-lime curd. In a medium stainless steel bowl, combine the eggs and sugar with a whisk. Add the remaining blackberry puree, the lime juice and lime zest.

Set the bowl over a medium saucepan of simmering water. The bowl should rest on the top edge of the pan without touching the water. Whisk the mixture continuously until it reaches 170 F. Remove from heat and add the butter, one piece at a time, whisking to combine. Press plastic wrap directly onto the surface of the curd and refrigerate until cool.

When ready to assemble the dessert, remove the springform pan sides. Run a spatula under the crust to remove the bottom of the pan. Transfer to a plate. Spoon the blackberry lime curd over the top of the cheesecake. Garnish with fresh blackberries and mint leaves and serve.

Super Bowl Recipes: Smoky White Chili With Grilled Chicken

2010-02-01T10:14:00.003-05:00

Do you have a great Super Bowl dish? Send it to Captivate Cooking and we'll run it on the blog ... and maybe even in the elevators. Send recipes to JPini@Captivate.com.

By the Associated Press

Makes 12 servings

Ingredients:

2 tablespoons extra-virgin olive oil

2 cups chopped yellow onion (2 large)

Two 7-ounce cans diced green chiles

2 teaspoons cumin

2 teaspoons dried oregano

½ teaspoon chipotle chili powder, or to taste

Six 15-ounce cans great northern beans or white cannellini beans, rinsed

8 cups (2 quarts) reduced-sodium chicken broth

3 pounds boneless, skinless chicken breasts

¼ cup lime juice

Instructions:

→Heat a grill to medium-high.
→In a Dutch oven or other large pot over medium-high, heat the oil. Add the onions and cook, stirring often, until softened, about 5 minutes. Stir in the chiles, cumin, oregano and chipotle chili powder. Cook, stirring often, for 5 minutes. Stir in the beans and broth and bring to a simmer. Cook, stirring occasionally, for 30 minutes.
→Meanwhile, grill the chicken 4 to 5 minutes per side until well-browned and an instant-read thermometer registers 165 degrees when inserted at the thickest part of the breast. Transfer to a cutting board and cool for 10 minutes. Cut the grilled chicken into ¾-inch dice, then set aside.
→Using a ladle, transfer 2 cups of the beans and cooking liquid to a bowl and mash with a fork. Stir the mashed beans back into the simmering pot. Add the chicken and lime juice, then cook for 10 minutes more.

→Nutrition information per serving: 350 calories (57 calories from fat), 6 g fat (1 g saturated, 0 g trans fats), 66 mg cholesterol, 33 g carbohydrates, 41 g protein, 9 g fiber, 281 mg sodium.

Super Bowl recipes

2010-01-29T09:12:00.004-05:00

Everyone loves a great Super Bowl snack! Send us your original recipes and we may post them with your first name, lats initial, and city on Captivate.com/Cooking!

Send to Jacqui Pini, editor of Captivate Cooking at JPini@captivate.com

Barbecue baked bean cheese dip

2010-01-29T09:10:00.002-05:00

By the Associated Press

Start to finish: 2 1/2 hours (15 minutes active)
Servings: 12

1 1/2 cups ketchup

1/2 cup molasses

1/3 cup maple syrup

1/3 cup packed brown sugar

3 strips bacon, finely chopped

4 slices deli ham, finely diced

1 small yellow onion, diced

1/4 cup Dijon mustard

1 cup water

Three 15-ounce cans cannellini beans, drained

8-ounce package cream cheese, softened

8 ounces shredded cheddar cheese

1-pound bag corn tortilla chips

In medium saucepan over medium, combine the ketchup, molasses, maple syrup, brown sugar, bacon, ham, onion, mustard and water. Bring to a simmer, then reduce heat to low and cook, stirring often, until very thick, about 2 hours.

Add the beans and simmer another 10 minutes.

Heat the oven to 325 F.

Spread the cream cheese in an even layer across the bottom of a deep 8-by-8-inch baking or casserole dish. Spoon the beans and sauce over the cream cheese, then top with cheddar cheese.

Bake for 10 minutes, or until the cheese is melted and heated through.

Serve with tortilla chips.

Nutrition information per serving (values are rounded to the nearest whole number): 567 calories; 232 calories from fat; 26 g fat (11 g saturated; 0 g trans fats); 43 mg cholesterol; 70 g carbohydrate; 15 g protein; 7 g fiber; 1,280 mg sodium.

Super Bowl Party Pizza Sliders

2010-01-27T10:16:00.002-05:00

Ingredients:

English Muffins
Pizza Sauce
Cheese (American, cheddar, Swiss, Mozzarella)
Toppings- Try hot peppers, sausage, pineapple and ham, and mushrooms.

Depending on how think you want your sliders, leave them whole or slice in hair. Cover with ingredients the morning of your party and refrigerate until you are ready to serve. Pop them in the oven at 350 for 5-10 minutes until the are crispy and the cheese is melted. Enjoy!

Benjamin Steakhouse: German Soup recipe

2010-01-25T09:34:00.002-05:00

By guest blogger Benjamin Prelvukaj, founder of Benjamin Steak House.

This winter has certainly been a cold one! In case you are looking for a hearty soup that will warm you to the core, here is a recipe for our very own German Soup.

Bon appétit!

Benjamin Steakhouse: German Soup
Serves 5

Ingredients:

1 large Spanish onion, diced
2 large potatoes, diced
2 large tomatoes, steamed whole for about a minute, then peeled and diced
½ pound of beef chunks
3 tablespoons of Beef base
Salt and Pepper , to taste

Roux:
½ cup of flour
½ cup Clarified Butter (One cup of butter, double boiled until it separates: spoon out the cream at the top. If you don’t have a double boiler, use one large pan for the boiled water, and place butter in a smaller pan, inside the larger one.)

Instructions:
- In a large pot, boil 2 quarts of water with beef base.
- In a separate pan, sauté the beef for about a minute in a small amount of butter- just to cover the pan. Sauté until brown.
- Add beef to boiling water, along with the rest of the ingredients. Boil on low heat for about 45 minutes to 1 hour.
- In a separate pan, combine clarified butter and flour, adding flour in slowly while stirring to mix completely. This makes the roux.
- After 1 hour of boiling the soup, add the roux, stirring in slowly to mix well.
- Enjoy your German Soup ala Benjamin!
Editor's Note: About our guest blogger Benjamin Prelvukaj

Benjamin Prelvukaj is the ambitious young entrepreneur who founded Benjamin Steak House. Benjamin, along with fellow Peter Luger alumni, Chef Arturo McLeod, started Benjamin Steak House in 2006. In two short years, Benjamin Steak House has established itself as one of New York’s premiere steak houses, attracting business professionals and celebrities alike.

At the humble age of 18, he moved to New York in pursuit of a better life for him and his family. After working at various New York restaurants, he began working full-time as a waiter at the famous Peter Luger steakhouse in Brooklyn while also attending school. Juggling school and a full-time job was no easy task, but Benjamin was determined to succeed.

While working at Peter Luger, Benjamin paid close attention to what made the restaurant so successful. He also took note of the areas he thought needed improvement. These assessments were the building blocks to the development of Benjamin Steak House. After assembling a group of investors, Benjamin began to search for a location for his dream restaurant. When he stumbled upon the Dylan Hotel, Benjamin knew he had found the right place. The elegant setting of the two-story space, located in the century-old Chemist Club building near Grand Central was exactly what he has envisioned. With its brass chandeliers, soaring ceilings, and 10-foot fireplace, the location felt like a Sinatra-esque throwback to the Big Band Era.

Many restaurants had failed in this location before- including the Chemist Club Grill and Britney Spears’ NYLA- but that did not deter Benjamin. The first 6 months after the opening, business was slow, but Mr. Prelvukaj refused to lose hope. He continued to refine his menu, hire the finest wait and kitchen staff, and promote Benjamin Steak House around the city. In time, his hard work paid off. Today it is rare to find an empty seat in Benjamin’s, even on weekdays, and celebrity clientele include world champion boxers Evander Holyfield and Wladimir Klitschko, movie stars Vin Diesel, Hillary Duff, Ewan McGregor, Christopher Meloni, and Reba McIntyre, and super models Naomi Campbell and Jessica Hart, among others. Benjamin Prelvukaj’s success story is truly inspirational, and a testament to the fact that, no matter where you come from, if you have the ambition and persistence, you too can live the American dream.

Goat cheese tart served on Celebrity Equinox

2010-01-22T10:42:00.005-05:00

Today we are featuring a letter we received regarding a popular recipe from a Celebrity Equinox cruise.

Hello,
My name is Karissa, and last summer I went on the Celebrity Equinox cruise. I’m unaware of how you get the recipes from the cruise but would you know of any way to get the recipe for a goat cheese tart appetizer they served? It was quite possibly the best thing I’ve ever eaten.
Thank you!

Dear Karissa,
Thank you for your email. The staff at Celebrity Cruises has sent over the goat cheese tart recipe for you to make at home. Enjoy!

Jacqui Pini
Editor, Captivate Network

Ingredients:

6 pieces of 3 Inches Cooked Savory Tart Shell
9 oz. Goat Cheese
6 oz. Heavy Cream
2 oz. Fresh Herbs Chopped
As needed: Chives, Chervil, Dill, Parsley, White Peppercorn Cracked

BALSAMIC SYRUP

1 cup Balsamic Vinegar
1/2 cup Port Wine
3 oz. Sugar
Slurry (Cornstarch + Water 1:1) - As Needed

SALAD MIX

Frisee Lettuce
Radicchio Lettuce
Lolo Rosso
1 small can Red Pepper Roasted

Directions:

Balsamic Syrup
Caramelize the sugar and then add the Balsamic vinegar and Port Wine.
Reduce mixture until it’s a syrup like consistency.

If needed, to add thickness, add a spoon of slurry. If slurry is added, simmer the syrup for an extra 3 to 4 minutes to cook the cornstarch.

Let mixture cool aside in a plastic squeeze bottle.

Goat Cheese
Whip the goat cheese with the heavy cream and cracked white peppercorn till a very smooth and creamy mix.

Gently fold the finely chopped fresh herbs into the mix.

Place mixture in a piping bag and fill up the tart shells with the goat cheese mixture.

Then let the tarts sit aside at room temperature until ready to serve.

Salad Mix
Prepare the small salad mix using only a few leaves from the heart of the above mentioned lettuces.

Add the red bell peppers cut into strips.

Season with a light vinaigrette made of olive oil and balsamic vinegar.

Arrange this salad on one side of the plate.

Before serving, place the 6 tartlets under the salamander or grill to warm them up and give them a touch of color. Place the tartlets next to the salad and add a good squeeze of Balsamic glaze over the top.

Editors note:
Find out more about Celebrity Cruises’s latest ship, Equinox here and check back for more recipes and other ship features on our other blogs.

View our Floating Island Dessert recipe, or Grilled Tomatoes Provencale, both from Celebrity Equinox

Read about Equinox’s sister ship, Solstice

White Chocolate Mousse recipe from Solstice

Details on dessert wine

2010-01-20T09:09:00.002-05:00

By guest blogger Benjamin Prelvukaj, founder of Benjamin Steakhouse

What is the one gift that everyone loves on Valentine’s Day? Chocolate, of course! It is always a great accompaniment to the main gift, of course. But isn’t that overly cliché? Why not be a more innovative and sophisticated gift-giver? One thoughtful alternative would be dessert wine. One such is ice wine, a sweet dessert wine made by grapes that have been frozen while still on the vine. Many premier ice wines are from Canada, as well as Austria and Germany, as their cold winter months are ideal for the unique production. One good example is Jackson Triggs Vidal Ice Wine, from the Niagara Falls area. This amber-colored wine with nuances of apricot, quince, and hints of honey, is truly a delight to the palate, and a great way to end a romantic dinner, or enjoy on its own.

If you prefer a domestic wine, Freemark Abbey is an excellent dessert wine from Napa Valley. Also golden-colored, this refreshing wine has a more peachy aroma, accompanied with a hint of apricot, mandarin orange and honeysuckle.

If you really want to splurge and truly impress, however, you can always go for the best Sauternes on the market: Chateau d’Yquem. Produced in the Gironde region in the southern part of Bordeaux, this complex wine begins with hints of plum, apricot, and figs, followed by hints of pear with spicy nuances. Please note that this wine ages beautifully, so you might want to save it for a relationship that has flourished with age, as well!

Enjoy!

Editor's Note: About our guest blogger Benjamin Prelvukaj

Benjamin Prelvukaj is the ambitious young entrepreneur who founded Benjamin Steak House. Benjamin, along with fellow Peter Luger alumni, Chef Arturo McLeod, started Benjamin Steak House in 2006. In two short years, Benjamin Steak House has established itself as one of New York’s premiere steak houses, attracting business professionals and celebrities alike.

At the humble age of 18, he moved to New York in pursuit of a better life for him and his family. After working at various New York restaurants, he began working full-time as a waiter at the famous Peter Luger steakhouse in Brooklyn while also attending school. Juggling school and a full-time job was no easy task, but Benjamin was determined to succeed.

While working at Peter Luger, Benjamin paid close attention to what made the restaurant so successful. He also took note of the areas he thought needed improvement. These assessments were the building blocks to the development of Benjamin Steak House. After assembling a group of investors, Benjamin began to search for a location for his dream restaurant. When he stumbled upon the Dylan Hotel, Benjamin knew he had found the right place. The elegant setting of the two-story space, located in the century-old Chemist Club building near Grand Central was exactly what he has envisioned. With its brass chandeliers, soaring ceilings, and 10-foot fireplace, the location felt like a Sinatra-esque throwback to the Big Band Era.

Many restaurants had failed in this location before- including the Chemist Club Grill and Britney Spears’ NYLA- but that did not deter Benjamin. The first 6 months after the opening, business was slow, but Mr. Prelvukaj refused to lose hope. He continued to refine his menu, hire the finest wait and kitchen staff, and promote Benjamin Steak House around the city. In time, his hard work paid off. Today it is rare to find an empty seat in Benjamin’s, even on weekdays, and celebrity clientele include world champion boxers Evander Holyfield and Wladimir Klitschko, movie stars Vin Diesel, Hillary Duff, Ewan McGregor, Christopher Meloni, and Reba McIntyre, and super models Naomi Campbell and Jessica Hart, among others. Benjamin Prelvukaj’s success story is truly inspirational, and a testament to the fact that, no matter where you come from, if you have the ambition and persistence, you too can live the American dream.

Chocolate-Covered Canadian Bacon

2010-01-16T14:53:00.001-05:00

By guest blogger Benjamin Prelvukaj, founder of Benjamin Steakhouse

Chocolate-covered Canadian Bacon

As Valentine’s Day rapidly approaches, I wanted to offer a recipe that combines a pair that I truly love: chocolate and bacon. A few years ago, the crazy notion of combining these two delectables became somewhat of a trend among chefs and foodies. Now, I offer it to you, with a twist: thick, sizzling Canadian bacon! Offer it as an appetizer or dessert- it fits beautifully into both categories.

Bon appétit!

Chocolate-covered Canadian bacon
(Serves 2)

4 slices of extra-thick Canadian bacon
1 bag of Semi-sweet chocolate morsels

1) In a double-broiler, melt chocolate morsels. If you do not have a double broiler, simply boil water in a medium-sized pot, then place the chocolate morsels into a smaller sauce pan and place it in the larger pan to melt.
2) Place Canadian bacon in a rack and broil for about 3 minutes on each side.
3) Remove bacon from broiler and pat with a paper towel to remove the oil.
4) With a spoon, coat one side of the Canadian bacon. Once the chocolate hardens, flip the bacon over and coat the remaining side.
5) Slice and enjoy!

Editor's Note: About our guest blogger Benjamin Prelvukaj

Benjamin Prelvukaj is the ambitious young entrepreneur who founded Benjamin Steak House. Benjamin, along with fellow Peter Luger alumni, Chef Arturo McLeod, started Benjamin Steak House in 2006. In two short years, Benjamin Steak House has established itself as one of New York’s premiere steak houses, attracting business professionals and celebrities alike.

At the humble age of 18, he moved to New York in pursuit of a better life for him and his family. After working at various New York restaurants, he began working full-time as a waiter at the famous Peter Luger steakhouse in Brooklyn while also attending school. Juggling school and a full-time job was no easy task, but Benjamin was determined to succeed.

While working at Peter Luger, Benjamin paid close attention to what made the restaurant so successful. He also took note of the areas he thought needed improvement. These assessments were the building blocks to the development of Benjamin Steak House. After assembling a group of investors, Benjamin began to search for a location for his dream restaurant. When he stumbled upon the Dylan Hotel, Benjamin knew he had found the right place. The elegant setting of the two-story space, located in the century-old Chemist Club building near Grand Central was exactly what he has envisioned. With its brass chandeliers, soaring ceilings, and 10-foot fireplace, the location felt like a Sinatra-esque throwback to the Big Band Era.

Many restaurants had failed in this location before- including the Chemist Club Grill and Britney Spears’ NYLA- but that did not deter Benjamin. The first 6 months after the opening, business was slow, but Mr. Prelvukaj refused to lose hope. He continued to refine his menu, hire the finest wait and kitchen staff, and promote Benjamin Steak House around the city. In time, his hard work paid off. Today it is rare to find an empty seat in Benjamin’s, even on weekdays, and celebrity clientele include world champion boxers Evander Holyfield and Wladimir Klitschko, movie stars Vin Diesel, Hillary Duff, Ewan McGregor, Christopher Meloni, and Reba McIntyre, and super models Naomi Campbell and Jessica Hart, among others. Benjamin Prelvukaj’s success story is truly inspirational, and a testament to the fact that, no matter where you come from, if you have the ambition and persistence, you too can live the American dream.

‘Spaghetti and Meatball’ cupcakes

2010-01-14T12:54:00.003-05:00

By Amber Plante

Who doesn’t love a good cupcake?

We took a look at the whimsical book ‘Hello, Cupcake!’ by Alan Richardson and Karen Tack to see if it lives up to its claim of being simple, fast and fun designs you really can do at home.

The result? We created the most adorable ‘Spaghetti and Meatball’ cupcakes ever, and they really were super easy!

-Using a simple boxed cake mix and tin foil cupcake holders, just make some cupcakes as frost them as you normally would with buttercream frosting straight out of the plastic container.

-The trick comes in making the pasta: Fill a ziplock baggie with the frosting and cut off a tiny bit of the corner. Push the frosting out the corner hole and onto the cupcakes! Voila!

-To make the ‘meatball,’ place an unwrapped Ferrero Rocher candy in the center of your spaghetti and spoon sugar free strawberry preserves!

To buy your copy and see more amazing decoration tips using only candy, frosting and melted chocolate, click here: Hello, Cupcake!: Irresistibly Playful Creations Anyone Can Make

Eating lean beef

2010-01-13T09:08:00.005-05:00

By guest blogger Benjamin Prelvukaj, founder of Benjamin Steakhouse

Lean Beef:

Now that the holiday season is behind us, many of us are struggling with the weight of resolutions we intend to keep. That said, many of us have chosen to eat healthier- a reasonable approach to shedding those acquired holiday pounds. Just because you’re cutting down the calories, however, doesn’t mean that you have to cut the beef out of your diet. Of course the most commonly known lean cut of beef is filet mignon, but there are actually 29 cuts of lean beef according to the US Department of agriculture! (Please see chart below- click on it to make it fullsized). Another action you may take is to trim the excess fat, which can actually lower the fat content by almost 50 percent! For example, you can maintain the flavor of the rib eye by keeping the eye and respectively cutting off most of the fat. Also, opt for grass-fed beef, which tends to have lower saturated fat and cholesterol contents.

Bon appétit!

Editor's Note: About our guest blogger Benjamin Prelvukaj

Benjamin Prelvukaj is the ambitious young entrepreneur who founded Benjamin Steak House. Benjamin, along with fellow Peter Luger alumni, Chef Arturo McLeod, started Benjamin Steak House in 2006. In two short years, Benjamin Steak House has established itself as one of New York’s premiere steak houses, attracting business professionals and celebrities alike.

At the humble age of 18, he moved to New York in pursuit of a better life for him and his family. After working at various New York restaurants, he began working full-time as a waiter at the famous Peter Luger steakhouse in Brooklyn while also attending school. Juggling school and a full-time job was no easy task, but Benjamin was determined to succeed.

While working at Peter Luger, Benjamin paid close attention to what made the restaurant so successful. He also took note of the areas he thought needed improvement. These assessments were the building blocks to the development of Benjamin Steak House. After assembling a group of investors, Benjamin began to search for a location for his dream restaurant. When he stumbled upon the Dylan Hotel, Benjamin knew he had found the right place. The elegant setting of the two-story space, located in the century-old Chemist Club building near Grand Central was exactly what he has envisioned. With its brass chandeliers, soaring ceilings, and 10-foot fireplace, the location felt like a Sinatra-esque throwback to the Big Band Era.

Many restaurants had failed in this location before- including the Chemist Club Grill and Britney Spears’ NYLA- but that did not deter Benjamin. The first 6 months after the opening, business was slow, but Mr. Prelvukaj refused to lose hope. He continued to refine his menu, hire the finest wait and kitchen staff, and promote Benjamin Steak House around the city. In time, his hard work paid off. Today it is rare to find an empty seat in Benjamin’s, even on weekdays, and celebrity clientele include world champion boxers Evander Holyfield and Wladimir Klitschko, movie stars Vin Diesel, Hillary Duff, Ewan McGregor, Christopher Meloni, and Reba McIntyre, and super models Naomi Campbell and Jessica Hart, among others. Benjamin Prelvukaj’s success story is truly inspirational, and a testament to the fact that, no matter where you come from, if you have the ambition and persistence, you too can live the American dream.

Scorching food lights up Boston restaurant

2010-01-11T09:47:00.002-05:00

By Amber Plante, web and author of Byte-Sized

The chefs at East Coast Grill in Boston, Mass., are kicking up the heat notch on frigid New England nights with their multi-annual Hell Night, so dubbed for offering its patrons (all of whom booked reservations months in advance) some of the spiciest food on the planet.

For this ultra-cool, tropics-themed BBQ restaurant and raw bar, which has been in business for 25 years, the three-day event that is Hell Night began in response to naysayers complaining that their fusion spice wasn’t spicy enough. Well, never tickle a sleeping dragon. The resultant craze brought on by these now-numb-mouthed critics was atomic food that celebrates – nay, worships – scotch bonnets, habaneras and the king of them all and hottest pepper on the planet, the ghost chile.

Don’t worry, wimps. If you can’t handle the heat, you can call for the ‘antidote’ – an orange creamsicle – but beware: You will be taunted at full volume by a chile-wearing MC known only to the adoring crowds as Dr. Pepper.

I’m addicted to the ‘atomic’ cuisine offered by the East Coast Grill. The menu’s heat scale, measured in ‘bombs,’ shocked my taste buds and left my screaming into my napkin. When you can literally gargle milk in front of your waiter and fellow diners without shame, that’s when you know ‘Hell Night’ has both taken another victim and made a fan for life.

‘Hell Night’ is a unique event, but if you want to try to recreate your own dinner party in effigy, here is the recipe for the East Coast Grill’s famous ‘Inner Beauty Hot Sauce’ – a key ingredient in their super-hot dishes. Enjoy, and don’t say I didn’t warn you.

The Historic Original Inner Beauty Hot Sauce Recipe
(courtesy Chris Schlesinger, East Coast Grill and Geoff at the ‘PigTrip’ blog)

5 lb scotch bonnet or habanero peppers

1 gallon yellow mustard

1/2 lb brown sugar

1 quart orange juice

1/2 gallon white vinegar

1 cup honey1 cup molasses

46 oz. papaya juice

46 oz. pineapple juice

1/2 gallon peanut oil

6 oz. each of cumin, chili, curry, tumeric

2 oz. all spice

salt and pepper

Chinese steamed silken tofu with ginger and scallions

2010-01-06T09:31:00.000-05:00

As posted on Boston.com

At Rice Valley in Newton, cooks use silken tofu, which they steam with shreds of ginger and scallion. Then they bathe the cubes in hot soy sauce and chicken broth. You don’t need a wok or steamer. Use a deep 12-inch skillet and round cake rack. Serve with white or brown rice.

1 block (12 to 14 ounces) silken tofu
1 piece (2 inches) fresh ginger, cut into matchsticks
2 tablespoons soy sauce
2 tablespoons chicken stock
2 scallions, cut into matchsticks
1 tablespoon canola oil

1. Have on hand a large deep skillet (12 inches) with a lid. Place a 6-or-8-inch cake rack in the skillet. Add enough water to come up to the rack. You will also need an 8-to-10-inch heatproof plate or glass pie pan.
2. On a cutting board, halve the tofu horizontally; cut each half into 6 pieces to make 12 total.
3. With a wide spatula, gently transfer the tofu to the plate. Scatter the ginger on top. Set the plate on the cake rack.
4. Cover the skillet. Bring the water to a boil, lower the heat to medium, and steam the tofu for 4 minutes (check to make sure there is enough water in the skillet; add more if necessary). Turn off the heat and uncover the pan. With one end of a dish towel in each hand, carefully transfer the plate from the skillet to a heatproof surface on the counter.
5. In a small saucepan over medium heat, heat the soy sauce and chicken stock until it starts to bubble gently. Turn off the heat and spoon the sauce around the tofu - not on top. Scatter the scallions on top.
6. Wipe out the saucepan. Heat the oil for 1 minute or until it starts to shimmer. Carefully pour the oil into a soup ladle. Drizzle the hot oil over all the scallions. You’ll hear them sizzle and they’ll wilt slightly and release a delicious aroma. Serve with white or brown rice.

Adapted from Rice Valley restaurant in Newton.

Whole grain and vegan brownies

2010-01-04T09:46:00.002-05:00

Coffee Fudge Brownies by the AP.

Recipe from Alicia Silverstone's "The Kind Diet," Rodale, 2009

Start to finish: 21/2 hours (20 minutes active)

Servings: 12

For the brownies:

3/4 cup whole-wheat pastry flour

3/4 cup brown rice flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking powder

11/2 teaspoons baking soda

1 teaspoon salt

11/2 cups maple sugar

3/4 cup soy/rice milk blend (or any nondairy milk)

3/4 cup brewed decaf coffee

1/2 cup canola oil

1/2 cup walnuts, toasted and chopped

For the glaze:

11/2 cups grain-sweetened, nondairy chocolate or carob chips

1/2 cup Earth Balance (or other vegan) butter

Heat the oven to 325 degrees Fahrenheit. Coat an 8- or 9-inch-square baking pan with oil or cooking spray.

In a large bowl, sift together both flours, the cocoa powder, baking powder, baking soda and salt.

Stir in the maple sugar.

In a separate bowl, stir together the milk, coffee and oil. Add the wet ingredients to the dry ingredients, and stir to mix well. Stir in the walnuts, then pour the batter into the prepared pan.

Bake for 25 to 30 minutes, or until a toothpick inserted at the center comes out clean.

Place the pan on a wire rack to cool completely.

Once the brownies have cooled, prepare the glaze. In a small saucepan bring about 1 inch of water to a boil. Set a stainless steel bowl over it. Add the chocolate chips and butter to the bowl and stir until melted and smooth.

Pour the warm glaze over the entire pan of brownies, smoothing it over the surface. Chill until the glaze has set, about 1 hour.

Crab Roasted in the Shell

2009-12-30T10:17:00.001-05:00

By Mother Nature Network

Ingredients:

2 live or cooked Dungeness crabs, 1 1/2 to 2 pounds each
2 tablespoons plus 1 teaspoon kosher salt
1 teaspoon freshly ground pepper (black, white, or a combination)
1/2 teaspoon ground Sichuan peppercorns
1/4 teaspoon garlic powder

2 tablespoons butter

Directions:

If using live crabs, fill a good-sized pot with enough water to cover the crabs by a couple of inches. Add 2 tablespoons salt. Put in the crabs, cover, and bring the water almost to a boil over high heat. When the water is just about to boil, turn off the heat, let steep 15 minutes, and then remove the crabs and rinse them with cold water to stop the cooking (or surround them with ice cubes to chill even faster).

Clean the crabs as directed in Stir Fried Crab with Black Bean Sauce, leaving the body whole and the legs intact. Remove any loose organs from the top shells, but leave the fat pockets in the corners intact.

Preheat the oven to 325˚F. Combine the remaining 1 teaspoon salt, pepper, Sichuan pepper, and garlic powder and sprinkle the mixture well over the crabs, reserving a pinch for the butter.

Place right side up in a shallow roasting pan or rimmed sheet pan. Drain any water from the top shells and put them in the pan upside down. Bake until the shells are slightly browned and brittle, about 15 minutes.

Meanwhile, melt the butter on top of the stove with the reserved crab seasonings.

Quarter the roasted crabs and arrange on a platter. Stir up to a tablespoon of the fat from the crab shells into the butter (taste it first; sometimes it can be bitter, in which case skip it), then either drizzle the butter over the crab pieces or pass it separately in ramekins. Add the top shells to the platter for decoration. Serve with Garlic Noodles (recipe follows), with individual shellfish crackers or nutcrackers.

Yield
Makes 2 to 4 servings

Good to know
Serving the butter sauce over the crab is more authentic, but I find it a little less messy to serve it in ramekins, steamed lobster style. Either way, this is messy finger food, so provide plenty of napkins and bowls for the crab shells. If you want to be really fancy, pass warm, damp washcloths at the end (you can warm them in a steamer on top of the stove while you are eating).

Which beer should I drink with this?
Pale ale, Pilsner.

Note
1. Roast crab, a whole, crisp-shelled Dungeness crab seasoned with pepper and drizzled with seasoned butter, has been a specialty of the An family's San Francisco restaurants Crustacean and Thanh Long since the early 1970s. Nearly everyone who orders the crab also orders a plate or two of garlic noodles. The recipes for both are closely guarded family secrets — each restaurant has a "secret" kitchen where this and other specialty dishes are prepared — and I don’t claim to be in on the secret. But this version comes pretty close. I learned about the roasting technique from another San Francisco restaurateur, chef Andrea Froncillo of the Crab House on Pier 39.

Authentic Italian Almond Biscotti

2009-12-28T09:25:00.001-05:00

Almond biscotti recipe by Boston.com. Adapted from "Park Avenue Potluck Celebrations"

Makes about 4 dozen

2 cups raw almonds
2 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
4 eggs
1 1/4 cups sugar

1. Set the oven at 350 degrees. Line 2 baking sheets with parchment paper.
2. Spread the nuts in a baking dish and toast them for 8 to 10 minutes or until they are fragrant; set aside to cool.
3. In a bowl, sift the flour, salt, and baking powder.
4. In an electric mixer, beat the eggs until foamy. Gradually beat in the sugar until the mixture is thick and pale. With the mixer set on its lowest speed, beat in the flour mixture. Remove the bowl from the mixer stand. With a large metal spoon, stir in the almonds.
5. Spoon the batter into 4 logs, each about 12-inches long, making 2 logs on each sheet. With a long metal palette knife dipped into cold water, smooth the tops and sides of the logs and make them even.
6. Bake the logs for 25 to 30 minutes or until they are firm but not golden. Remove from the oven (leave the oven on) and set aside for 20 minutes or until cool.
7. Transfer a log to a cutting board. Cut into 1/2-inch slices on an extreme angle. Set the biscotti cut sides up on the baking sheet. Cut the remaining logs in the same way and set them on the sheets.
8. Bake the biscotti for 15 to 20 minutes or until they are golden. Transfer to wire racks to cool.

Tomato Soup Recipe

2009-12-23T09:22:00.000-05:00

By Deanna Murray

2-3 t unsalted butter
1 chopped onion
3 cans diced tomatoes
4 c chicken broth
2 c heavy cream
1 c chopped, fresh basil

Directions:

Melt butter in large saucepan, add onion and cook until translucent. Then add basil and stir until mixed. Add all other ingredients except cream.

Allow ingredients to simmer for few minutes together, add in cream slowly. Pour hot soup in food processor of blender to puree or use stick mixer until soup is smooth consistency.

Salt and pepper to taste. If soup is not thick enough, add mixture of corn starch and water into soup until desired consistency is reached.

Serve with parmesan cheese sprinkled on top.

Glogg recipe

2009-12-21T07:00:00.003-05:00

By guest blogger Benjamin Prelvukaj, founder of Benjamin Steakhouse. See his bio below.

During holiday season, the most traditional alcoholic beverage that comes to mind is, of course, eggnog. For those looking for a refreshing, unique alternative, I would like to introduce Glogg, or “mulled wine.” Though popular worldwide, it is quite common in Nordic countries such as Sweden, Iceland and Finland. Various recipes exist, the most common version of this drink involving red wine, honey and spices. Here is a recipe that I like to make at home:

Ingredients:

- 2 (750 milliliter) bottles red wine

2 ounces dried orange zest

2 ounces cinnamon sticks

20 whole cardamom seeds

25 whole cloves

1 pound blanched almonds

1 pound raisins

1 pound sugar cubes

5 fluid ounces brandy

Directions:
-Pour wine into a large pot. Bring to a boil over medium high heat. Wrap orange zest, cinnamon sticks, cardamom and cloves in cheesecloth, tie with kitchen string and put into pot. Let boil for 15 minutes, stirring occasionally. Stir in almonds and raisins and continue to boil for 15 more minutes. Remove from heat.
-Place a wire grill over the pot and cover with sugar cubes. Slowly pour on brandy, making sure to completely saturate the sugar. Light sugar with a match and let it flame. When sugar has melted, cover pot with lid to extinguish flame.
-Stir and remove spice bag. Serve hot in cups with a few almonds and raisins.

Rack Of Lamb recipe

2009-12-18T07:00:00.001-05:00

By guest blogger Benjamin Prelvukaj, founder of Benjamin Steakhouse. See his bio below.

Besides the obvious porterhouse steak, one of my family’s favorite meats to prepare during the holidays is Rack of Lamb. Below is a recipe borrowed from our executive Chef, Arturo McLeod.

Bon Appetit!

Rack Of Lamb
Ingredients

1 Rack of Lamb- (Roughly about 8 chops)
¼ Cup of Rosemary
¼ Cup of Thyme
¼ Cup of Oregano
Salt
Pepper
Olive Oil

Directions:
-Pre-Heat oven to 375 degrees.
-Put Salt and Pepper to taste and olive oil in a bowl and let marinade for about 30 min. Cover with Plastic.
-Remove Rack from marinade and in a large frying pan, pour in a little olive oil and sear the lamb rack on both sides.
-Place Rack in a medium size bowl and place in oven for about 10-12 Min
-Remove bowl from oven and place all of Rosemary, Thyme, and Oregano on the rack and place in oven for 4-5 Min

Remove from oven, slice, and enjoy!

Chicken Pot Pie Recipe

2009-12-16T10:46:00.002-05:00

By Deanna Murray

Ingredients

2 cups chopped cooked chicken breast
1/2 cup thinly sliced carrots
1/2 cup frozen green peas
½ cup frozen green beans
½ cup frozen corn
1 (10 3/4-ounce) can cream of chicken soup
1 cup chicken broth
Salt and pepper or use Morten’s seasoning salt
1 1/2 cups instant biscuit mix (Bisquick works great!)
1 cup milk
1 stick melted butter
¼ cup shredded cheddar cheese if desired

Directions
Preheat oven to 350 degrees F.

In a greased 2-quart casserole, layer the chicken and all veggies. Mix the soup, chicken broth, and season with salt, pepper or other seasonings. Pour over the layers. Stir together the biscuit mix and milk, and pour this over the casserole. Drizzle butter over the topping. And if desired, sprinkle small amount of shredded cheese. Bake until the topping is golden brown, 30 to 40 minutes.

Brown sugar and spice rubbed pork tenderloin

2009-12-14T09:44:00.001-05:00

Brown sugar and spice rubbed pork tenderloin as posted by the AP

Start to finish: 4 hours (20 minutes active)
Servings: 4
For the seasoning blend:

2/3 cup brown sugar
4 tablespoons pink peppercorns
1 tablespoon kosher salt
2 teaspoons dried oregano
2 teaspoons dried rosemary
1 teaspoon cinnamon
1 tablespoon black sesame seeds
2 teaspoons dried diced onion
2 teaspoons dried parsley

For the brine:

3 cups water
1/4 cup kosher salt
1/2 cup brown sugar
3 cups ice

For the pork loins:

Two 12-ounce pork tenderloins, silver skin removed
2 large yellow onions, diced

To make the seasoning blend, in a small bowl combine all ingredients. Transfer half of the mixture to a large saucepan. Set aside the remaining seasoning blend.

To make the brine, add the water, salt and brown sugar to the seasoning blend in the saucepan.

Set the pan over high and boil until the sugar and salt dissolve. Remove from the heat, then add the ice and stir until cooled.

Place the pork in a large zip-close bag. Pour the cooled brine over it, then seal the bag and refrigerate for 3 to 6 hours.

When ready to cook, heat the oven to 375 F.

Remove the pork from the brine, patting it dry with paper towels. Rub the remaining seasoning blend over both tenderloins.

Scatter the onions over the bottom of a roasting pan, then set the pork over them. Roast for about 30 minutes, or until the tenderloins reach 145 F at the center.

Let the pork rest in the roasting pan for 15 minutes before cutting into thin slices. Serve over the roasted onions.

Nutrition information per serving (values are rounded to the nearest whole number): 392 calories; 58 calories from fat; 6 g fat (2 g saturated; 0 g trans fats); 111 mg cholesterol; 46 g carbohydrate; 37 g protein; 4 g fiber; 1,548 mg sodium.

Filet Mignon Beef Stroganoff by the Russian Tea Room

2009-12-11T10:28:00.004-05:00

Filet mignon beef Stroganoff, courtesy of the Russian Tea Room. Please see information on them below.

Pre-heat oven to 375 degrees

Ingredients:

4-6 ounce cut fillet mignon

3 cups whole-wheat flour combined with 1 cup unbleached all-purpose flour
(plus additional all purpose flour for rolling)

5 extra large eggs

2 tbsp extra virgin olive oil

8 ears of corn

1/2 cup cream

1 tablespoon marjoram

3 cups cut and cleaned wild mushrooms

1 onion chopped

2 celery chopped

2 carrots chopped

3 garlic cloves crushed

1 1/2 tablespoons olive oil

11/2 bottles dry red wine

1 quart beef stock or demi glace

To Make the Pasta:
Pulse together all ingredients except additional flour in a food processor until mixture just begins to form a ball. Knead dough on a work surface, incorporating additional flour as necessary, until smooth and elastic, about 8 minutes. Divide dough into 4 pieces and keep each wrapped in plastic wrap until ready to roll out.

Set smooth rollers of a pasta machine at widest setting. Flatten 1 piece of dough into a rectangle and feed through rollers. Fold in half and feed through rollers 8 or 9 more times to continue kneading, folding in half each time and dusting with flour as necessary to prevent sticking.
Turn dial to next narrower setting and feed dough through rollers without folding. Continue to feed dough through, without folding, making space between rollers narrower each time until narrowest setting is reached. Halve sheet crosswise and arrange on a dry kitchen towel, letting pasta hang over edge of work surface. Roll out remaining dough in same manner.

Attach any ribbon-pasta cutters to pasta machine. Line a tray with a dry kitchen towel. Feed first rolled-out pasta sheet, which will have dried slightly but should still be flexible, through cutter and toss with some flour. Form pasta loosely into a nest and arrange on kitchen-towel–lined tray.

To make Corn Cream:
Remove husks from the corn and silk, in a bowl add the cobs drizzle with extra virgin olive oil
salt and pepper. Roast the corn in a pre-heated oven for 20 minutes or until it begins to become golden brown. Remove from oven and set to cool.
Once cool cut off the cob (do not discard the cobs) and place in a heavy bottomed pot, chop the cob and add to the pot, cover with the cream and simmer for 10-20 minutes or until the corn starts to break apart. Remove from the heat and then remove the cobs.
add the corn cream to a blender add the chopped marjoram salt and pepper and blend till semi smooth. The cream should be the constancy of corn chowder. Place in a container and set aside

To make the red wine reduction:

Sauté onion, celery, carrots, and garlic in oil in a 6-quart heavy pot over moderately high heat, stirring, until golden, about 10 minutes; Add wine and stock simmer, stirring occasionally, until mixture is reduced to 1 quart, about 1 hour.

Pour through a sieve into a saucepan and simmer until reduced to 2 cups. Reheat reduction and season with salt and pepper before using.

To assemble:
Bring a large salted pot of water to a boil to cook the pasta. In a sauté pan add and heat 2 tablespoons of oil and sauté the mushrooms till cooked add the appropriate amount of cream for one recipe 3 cups reduce if using less than full recipe. Reduce with the mushrooms for 3-5 minutes, season and set aside.

Season the fillet with salt and pepper. In a large sauté pan add and heat 2 tablespoons of oil, once the oil is just beginning to smoke add the fillet and sear on all sides. Place the pan in the oven and cook until desired temperature. While waiting for the buffalo drop the pasta in the seasoned water and cook until al dente approximately 5 minutes. Once cooked add the pasta to the corn sauce and mix well. Once the meat is cooked remove from oven and let rest for 4 minutes. Divide the pasta into for plates, place one fillet on the pasta pour any remaining pasta sauce over the fillets and drizzle the red wine sauce over.

Editor's note:

The Russian Tea Room:
For more than eighty years, New York’s defining cultural moments have taken place at The Russian Tea Room. Since being founded by members of the Russian Imperial Ballet in 1927, The Russian Tea Room has been a second home for boldface names and the intellectual elite - an exclusive enclave where actors, writers, politicians, and executives plan their next deals and celebrate their friends’ latest Carnegie Hall performances. The spirit of the original Russian Tea Room is alive and enchanting as ever.

Quick spaghetti Bolognese

2009-12-09T09:13:00.001-05:00

As posted on Boston.com

Ingredients:

Salt and pepper, to taste
2 tablespoons olive oil
1 medium onion, cut into 1/4-inch dice
1 medium carrot, cut into 1/4-inch dice
3 cloves garlic, finely chopped
1 pound ground beef (85 percent lean)
1 can (28 ounces) crushed tomatoes
1/4 cup evaporated milk
1 pound spaghetti
1 tablespoon fresh chopped thyme
1/2 cup grated Parmesan cheese

1. Bring a large pot of salted water to a boil over high heat.
2. Meanwhile, in a large flameproof casserole, heat the oil over medium high heat. Add the onion, carrot, garlic, salt, and pepper. Cook, stirring often, for 8 minutes or until they soften.
3. Add the ground beef and cook, stirring often, for 5 minutes, or until only a little pink remains.
4. Add the tomatoes and milk and bring to a boil. Lower the heat and simmer the mixture for 10 minutes.
5. Drop the spaghetti into the boiling water and cook, stirring occasionally, for 8 to 10 minutes or until it is tender but still has some bite. Drain it into a colander.
6. Add the thyme and Parmesan to the tomato sauce. Taste for seasoning and add more salt and pepper, if you like. Tip the spaghetti onto a platter and spoon the Bolognese sauce on top. Keri Fisher

Gertie's Loving Peanut Butter Cookies

2009-12-07T10:23:00.004-05:00

As posted on AJC.com by Harvey Hittner of Decatur

Ingredients:

1/2 cup (1 stick) margarine or butter, room temperature
1 cup chunky or crunchy peanut butter
1 cup firmly packed light brown sugar
1 egg 1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
About 45 jumbo semisweet chocolate morsels

Preheat oven to 350 degrees. In a mixing bowl with an electric mixer on medium speed, cream the margarine, peanut butter and sugar until very light. Add the egg and beat well. Add the flour and baking soda and beat just to combine. Form the dough into 1-inch balls and place 1 inch apart on baking sheets. Gently flatten each ball with the tines of a fork pressed in one direction and then across at 90 degrees to make a checkered pattern. Place one chocolate chip in the middle of each cookie.

Bake 10 to 12 minutes until the cookies are golden on the edges (not browned).

Lemon and Dried Blueberry Blintzes

2009-12-04T09:08:00.004-05:00

Recipe by the Associated Press

Serves: 8 / Preparation time: 1 hour 10 minutes / Total time: 2 hours

CREPES

1/4 cups flour

2 teaspoons powdered sugar

4 eggs

1 1/4 cups low-fat milk

3/4 cup water

6 tablespoons butter, melted, plus more for brushing

FILLING

2 cups part-skim ricotta cheese

3 tablespoons sour cream, plus extra for serving

1/4 cup granulated sugar

1 large egg

1 large egg yolk

2 teaspoons lemon zest

3/4 cup dried blueberries

To make the crepes: In a blender combine the flour, powdered sugar, eggs, milk, water and melted butter. Blend until smooth. Let the batter rest, refrigerated, for 20 minutes (or up to 1 day).

Heat a 10-inch, nonstick skillet or crepe pan over medium. Brush the pan with melted butter (you may only need to do this for every other crepe). Pour 1/4 cup of the batter into the center of the pan, then immediately tilt and rotate the pan to spread the batter evenly over the bottom.

Cook the crepe until the edges are lightly browned and beginning to curl up, about 2 to 3 minutes.

Carefully loosen the edges of the crepe with a spatula and flip the crepe over in the pan. Cook until the second side is slightly browned, about another 20 seconds. Slide the crepe onto a plate.

Prepare the remaining crepes in the same manner. There should be enough batter for 16 crepes.

Preheat the oven to 350 degrees. Coat a 9-by-13-inch baking dish with butter or cooking spray.

To make the filling: In a medium bowl stir together the ricotta, sour cream, sugar, egg, egg yolk, lemon zest and dried blueberries.

To assemble the blintzes: One at a time place a crepe on a clean work surface with the paler side facing up. Place 2 tablespoons of the ricotta filling at the center of the crepe. Fold the opposite sides of the crepe over the center until they barely touch. Fold in the other 2 sides to make an envelope that completely encloses the filling. Place each folded crepe seam down in the prepared baking dish.

Brush the tops of the blintzes with melted butter and bake until they are golden and begin to puff up, about 20 to 30 minutes. Serve warm with sour cream, if desired, and blood orange-lime compote.

Broiled sardines with mustard-mayo croutes

2009-12-02T10:21:00.000-05:00

AS posted on Boston.com
Serves 4

SARDINES

Olive oil (for the pan)
16 sardines
2 tablespoons olive oil
Juice of 1 lemon
Salt and pepper, to taste
1. Turn on the broiler and set a rack as close to it as possible.2. Rub the bottom of a 12-to-14-inch baking dish with oil. Add the sardines. With your hand, rub them with oil, then sprinkle with lemon juice, salt, and pepper.3. Broil the sardines for 5 to 8 minutes or until they are lightly charred. Check them once or twice while they cook.

CROUTES

1/2 cup mayonnaise
Squeeze of lemon juice, or more to taste
1 tablespoon Dijon mustard
Salt, to taste
12 slices French bread, toasted until golden1 lemon, cut lengthwise into quarters (for serving)
1. While the sardines broil, in a bowl stir together the mayonnaise, lemon juice, mustard, and salt. Taste for seasoning and add more lemon juice, if you like.2. Spread the bread with the mayonnaise mixture. Serve with the sardines and plenty of extra lemon wedges. Sheryl Julian

Autumn-Spiced Pumpkin Shortbread

2009-11-30T08:43:00.002-05:00

As posted on Dallas Morning News

• Nonstick cooking spray
• 1 ¼ cups all-purpose flour
• ½ cup cornstarch
• 1 ½ teaspoons pumpkin pie spice
• ½ teaspoon salt
• ¾ cup (1 ½ sticks) unsalted butter, softened
• 2/3 cup powdered sugar
• 1/3 to ½ cup canned pumpkin (use ½ cup for a softer shortbread)
• 2 teaspoons sparkling (large-crystal) sugar or substitute granulated sugar
• Dreyer's Butter Pecan Ice Cream

Preheat oven to 300 F.

Spray bottom of a 9-inch fluted tart pan with removable bottom with nonstick cooking spray. Combine flour, cornstarch, pumpkin pie spice and salt in small bowl. Set aside. Beat butter and powdered sugar in large mixer bowl until creamy.

Beat in pumpkin until combined. Add flour mixture and mix until just incorporated. Spread dough into prepared pan; smooth top. Bake for 80 minutes or until firm and golden brown.

Immediately sprinkle top with sparkling sugar. Cool for about 10 minutes; remove side from pan. Use long, serrated knife to cut into wedges. Serve warm with ice cream. Makes 12 servings.

Source: Nestleusa.com

Benjamin’s Ultimate Stuffing

2009-11-25T08:24:00.001-05:00

By guest blogger Benjamin Prelvukaj, founder of Benjamin Steakhouse

It’s that time of year again! A food-lover’s dream holiday- Thanksgiving! Now, there are plenty of stuffing recipes out there that get all fancy, but I like to keep it simple and classic. Below is my favorite recipe for you all to enjoy. Bon appétit!

Benjamin’s Ultimate Stuffing
Serves 4-5

Ingredients

1 loaf of bread
5 pieces of celery
1 onion
1 serving spoon of butter
½ cup of chicken stock
¼ teaspoon poultry seasoning
Salt and pepper to taste
Dried cranberries
Pecans

Directions

Preheat the oven 350 degrees.
Trim the edges of the loaf of bread, toast it brown, and dice the loaf.
Dice the onions and celery.
Put butter into a pan and sauté the onions and celery for 2 minutes.
Add the bread to the pan of sautéed onions and celery.
Add chicken stock and combine with the bread and sautéed onions and celery.
Add Poultry seasoning and salt and pepper.
Once it’s nice and moist put into a baking pan and into the oven for 45 minutes to an hour.
Add dried cranberries and pecans.

Enjoy your delicious stuffing!

Editor's Note: About our guest blogger Benjamin Prelvukaj

The perfect wine for turkey

2009-11-23T09:01:00.002-05:00

By guest blogger Benjamin Prelvukaj, founder of Benjamin Steakhouse

What is the perfect wine for turkey?

So Thanksgiving is around the corner again and everyone is looking forward to a delicious, home-cooked meal- unless, of course, you’ll be joining us at Benjamin Steakhouse for your Thanksgiving festivities! Sure we’ll have turkey and sweet potatoes, but what shall we drink? Why not wine? And if wine, then red, white or sparkling? What shall we choose that goes well with turkey? These are the questions… the answer? White is definitely the way to go.

For a lavish, Thanksgiving dinner experience, something toasty comes to mind- perhaps a good Chardonnay that has seen some oak aging. Or even a Chardonnay that has been unfined, like a Chalk Hill Estate from the Russian River Valley can be ideal. And if you are willing to splurge you should try their “Founder’s Block Estate” Chardonnay- absolutely delectable!

Also, the “Kistler” Chardonnay “Les Noistiers” is another excellent creamy and toasty California Chardonnay that would be a Thanksgiving treat. If you are willing to try something different from the old country you may want to consider the award-winning “Malvasia and Trebbiano” blend by La Stoppa for an incredibly rich and robust white, which drinks like a red wine, yet has a crisp and clean floral nose and a lot of tannins for a white wine.

Cheers, and have a happy and healthy Thanksgiving!

Editor's Note: About our guest blogger Benjamin Prelvukaj

Speedy Holiday Hors D’oeuvres

2009-11-20T09:45:00.003-05:00

By guest blogger Benjamin Prelvukaj, founder of Benjamin Steakhouse

As the holiday season rapidly approaches, so does the season for entertaining. But what to do when you’re working a 9 to 5 and are in a bit of a time crunch for cooking? The answer: Hors D’oeuvres. They are quick, simple, and perfect for cocktail parties or starters (to buy you some more time to finish dinner!) Below are some simple, elegant hors d’oeuvres recipes for the ultimate metropolitan host!

Olive Tapanade
Serves 15

Black Olives (20)
Sour Cream (1 Tbsp.)
Minced Garlic (1Tsp.)
Black Pepper (To taste)
Toast Bites or Crackers

Mix all ingredients well. Place small dollops of mixture on top of crackers or toast bites and top off with a single black olive.

Salmon Mousse on Endive
Serves 15

Salmon (1Lb.)
Sour Cream (1Tbsp.)
Black Pepper (To Taste)
Shallots
Chives
Endives

Place salmon, sour cream and black pepper into a food processor. Once well mixed, place on top of endives (or any cracker of your choice) and sprinkle minced shallots and finely chopped chives.

Caramelized Canadian Bacon Bites
Serves 15

7 6-oz slices of Canadian Bacon (about 1 inch thick, 8 inches long)
Sugar

Preheat oven to 350 degrees. Place Canadian Bacon slices on a pan and cook in the oven for about 2 minutes on each side. Remove the bacon, then coat it in sugar. Place in the oven for another 2 minutes on each side, remove, and slice into bite-size pieces. Serve.

Editor's Note: About our guest blogger Benjamin Prelvukaj

Benjamin Prelvukaj is the ambitious young entrepreneur who founded Benjamin Steak House. Benjamin, along with fellow Peter Luger alumni, Chef Arturo McLeod, started Benjamin Steak House in 2006. In two short years, Benjamin Steak House has established itself as one of New York’s premiere steak houses, attracting business professionals and celebrities alike.

At the humble age of 18, he moved to New York in pursuit of a better life for him and his family. After working at various New York restaurants, he began working full-time as a waiter at the famous Peter Luger steakhouse in Brooklyn while also attending school. Juggling school and a full-time job was no easy task, but Benjamin was determined to succeed.

While working at Peter Luger, Benjamin paid close attention to what made the restaurant so successful. He also took note of the areas he thought needed improvement. These assessments were the building blocks to the development of Benjamin Steak House. After assembling a group of investors, Benjamin began to search for a location for his dream restaurant. When he stumbled upon the Dylan Hotel, Benjamin knew he had found the right place. The elegant setting of the two-story space, located in the century-old Chemist Club building near Grand Central was exactly what he has envisioned. With its brass chandeliers, soaring ceilings, and 10-foot fireplace, the location felt like a Sinatra-esque throwback to the Big Band Era.

Many restaurants had failed in this location before- including the Chemist Club Grill and Britney Spears’ NYLA- but that did not deter Benjamin. The first 6 months after the opening, business was slow, but Mr. Prelvukaj refused to lose hope. He continued to refine his menu, hire the finest wait and kitchen staff, and promote Benjamin Steak House around the city. In time, his hard work paid off. Today it is rare to find an empty seat in Benjamin’s, even on weekdays, and celebrity clientele include world champion boxers Evander Holyfield and Wladimir Klitschko, movie stars Vin Diesel, Hillary Duff, Ewan McGregor, Christopher Meloni, and Reba McIntyre, and super models Naomi Campbell and Jessica Hart, among others. Benjamin Prelvukaj’s success story is truly inspirational, and a testament to the fact that, no matter where you come from, if you have the ambition and persistence, you too can live the American dream.

Cream-less Creamed Spinach

2009-11-18T09:03:00.007-05:00

By guest blogger Benjamin Prelvukaj, founder of Benjamin Steakhouse.

One of our most acclaimed- and coveted- dishes here at Benjamin Steakhouse is actually one of the simplest: Cream-less Creamed Spinach. It’s been featured on Fox News, as well as in many culinary magazines and websites. Now, I get to share it with the Captivate community. Bon appétit!

Cream-less Creamed Spinach
(2 servings)

Ingredients:

1lb Frozen, Chopped Spinach
¼ teaspoon Baking Soda
3 Tablespoons of Flour
6 Tablespoons of Clarified Butter (Boil butter to separate; use the clear, yellow portion that remains)
2 Tablespoons of Chicken Base (powdered)
Salt and White Pepper, to taste

1. Add Frozen, Chopped Spinach, baking soda and 2 cups of water to a pot; bring to a boil.

2. In a separate pan, combine the clarified butter and flour to create Roux (pronounced “roo”). Leave to the side until ready for use.

3. After the spinach boils for about 5 to 10 minutes, drain water into another pot and squeeze the excess water out of the spinach.

4. Add chicken base, salt and white pepper to 2 cups of the remaining water and bring to a boil.

5. Once boiling, lower the flame and stir in Roux to tighten (make it thicker).

6. Combine this mixture with the spinach, stir and enjoy!

Time: Approximately 10-15 minutes

Editor's Note: About our guest blogger Benjamin Prelvukaj

The Perfect Crème Brulee

2009-11-13T08:36:00.002-05:00

This post comes to us from our guest blogger, Benjamin Prelvukaj, the founder of Benjamin Steak House. Please see his full bio at the end of this post.

Crème Brulee is a classic steak house dessert- both because of its elegant simplicity and light, creamy texture. It’s luscious, vanilla flavor and crispy, caramelized crown offer the perfect ending to a decadent steakhouse dinner. Following is a very simple recipe we use in-house, which is both user-friendly and sure to be a hit at your next dinner party:

Fresh Vanilla Bean Crème Brulee

Ingredients:

2 Quarts of Heavy Cream
20 egg yolks
300 grams of sugar
2 vanilla beans

1) Preheat oven to 350 degrees
2) In a bowl, combine egg yolks and sugar. Beat until well-blended.
3) On a cutting board, lay the vanilla beans flat down. Slice down the middle and remove the vanilla beans from the middle of the pod.
4) Add vanilla beans and heavy cream to a pot and bring to a boil. Remove from heat.
5) Pour the boiled heavy cream slowly into the egg yolk mixture, stirring the whole time. The key is to stir it slowly, so as to create a creamy texture.
6) After stirring, remove the excess skin of the cream, which formed after it was boiled. This is also a good way of eliminating a considerable amount of fat from the dessert.
7) Distribute this mixture evenly into about 10 1-inch crème brulee dishes.
8) Place the dishes on a baking pan and bake for about 30 minutes.
9) Remove from oven and let it cool down. When ready to serve, coat the top of the dish with sugar and torch it with a cooking torch until it caramelizes, turning a crispy, golden brown. Be careful not to burn it!
10) Enjoy!

Editor's Note: About our guest blogger Benjamin Prelvukaj

Benjamin Prelvukaj is the ambitious young entrepreneur who founded Benjamin Steak House. Benjamin, along with fellow Peter Luger alumni, Chef Arturo McLeod, started Benjamin Steak House in 2006. In two short years, Benjamin Steak House has established itself as one of New York’s premiere steak houses, attracting business professionals and celebrities alike.

At the humble age of 18, he moved to New York in pursuit of a better life for him and his family. After working at various New York restaurants, he began working full-time as a waiter at the famous Peter Luger steakhouse in Brooklyn while also attending school. Juggling school and a full-time job was no easy task, but Benjamin was determined to succeed.

While working at Peter Luger, Benjamin paid close attention to what made the restaurant so successful. He also took note of the areas he thought needed improvement. These assessments were the building blocks to the development of Benjamin Steak House. After assembling a group of investors, Benjamin began to search for a location for his dream restaurant. When he stumbled upon the Dylan Hotel, Benjamin knew he had found the right place. The elegant setting of the two-story space, located in the century-old Chemist Club building near Grand Central was exactly what he has envisioned. With its brass chandeliers, soaring ceilings, and 10-foot fireplace, the location felt like a Sinatra-esque throwback to the Big Band Era.

Many restaurants had failed in this location before- including the Chemist Club Grill and Britney Spears’ NYLA- but that did not deter Benjamin. The first 6 months after the opening, business was slow, but Mr. Prelvukaj refused to lose hope. He continued to refine his menu, hire the finest wait and kitchen staff, and promote Benjamin Steak House around the city. In time, his hard work paid off. Today it is rare to find an empty seat in Benjamin’s, even on weekdays, and celebrity clientele include world champion boxers Evander Holyfield and Wladimir Klitschko, movie stars Vin Diesel, Hillary Duff, Ewan McGregor, Christopher Meloni, and Reba McIntyre, and super models Naomi Campbell and Jessica Hart, among others. Benjamin Prelvukaj’s success story is truly inspirational, and a testament to the fact that, no matter where you come from, if you have the ambition and persistence, you too can live the American dream.

Cabernet Sauvignon- the “King of Wines”

2009-11-11T09:39:00.004-05:00

This post comes to us from our guest blogger, Benjamin Prelvukaj, the founder of Benjamin Steak House. Please see his full bio at the end of this post.

Many people ask us why Cabernet Sauvignon is the most extensive red on our wine list. The fact is, it is the most elegant varietal and perhaps the most versatile varietal, as well. Many also consider it to be the “King of Wines,” a notion that I strongly agree with. A finely produced Cabernet will always display a great balance of character, solid tannins, a lingering finish on the palette, and a refined bouquet. It is almost never a weak wine, and its body characteristics are almost always opulent, but not overbearing. As such, it is strong enough to go with a dish as rich and as flavorful as steak, but not too strong to overpower it. That said, the solid tannins in Cabernet and its contained level of natural sugar will always add to the steak experience. Here are a few of my domestic favorites from California:

BR Cohn “Olive Hill” from Sonoma Valley: with its excellent tannins and smooth finish it is reminiscent of a solid Bordeaux style wine.

Shafer from Napa Valley: displays some of Stags Leap’s best characteristics, this amazing district’s fruit offers a smooth velvety finish.

One may also opt for the remarkable “Cave Cellared” Jarvis with their steak, for an impressive depth and boldness, pushing the borders of the Cabernet Sauvignon’s natural characteristics with depth of character and strength and intensity of body.

Cheers,
Benjamin Prelvukaj

Editor's Note: About our guest blogger Benjamin Prelvukaj