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What's Snoop Dogg's best parenting tip?

skigurl — Wed, 19 Nov 2008 06:59:24 -0800

Snoop Dogg and Martha Stewart took a liking to each other when they met back stage at Letterman and ever since they’ve had an email friendship. Martha invited Snoop onto her show and he provided his usual Snoop style entertainment. He even shared his five parenting tips.

According to Snoop every parent should follow the following 5 rules:
1)Know when to lie to your kids,
2) Know when to be mean and know when to be a friend,
3) Always stay in control,
4) Serve them juice, but hold the gin, and
5)When a kid gives you attitude, "pop 'em like it's hot."

PART II: Collection of Celebrity Sightings ;-)

VSug — Tue, 27 May 2008 20:44:10 -0700

1. JAY-Z: About 8 years ago, I was working out in my gym having a private Muay Thai kickboxing lesson in the boxing ring. When we were done, I went to leave the ring, and this guy in a hoodie who already had his wraps and gloves on, put his arm/hand out to me, and I didn't understand what he wanted, so I just slapped him five! And his hand is still out there so I think and just touch my knuckles to his. And then he says, "Lady, I'm just trying to help you out of the ring" I started laughing and as I headed towards the locker room, my trainer said, "you know that was Jay-Z, right?"

2. BEYONCE (DURING "DESTINY'S CHILD" DAYS): Same day I go to the locker room and I see Beyonce in the far end of the locker area just kind of standing there. She was quiet and smiled, and looked a bit uncomfortable and so shy! Very sweet-looking, just as you might imagine. I said nothing to her because she seemed so fragile. Though I couldn't resist but look at her thighs (she was in shorts). They were huge! Looked like she could really hurt somebody with them.

3. JENNIFER CONNELLY: Same gym (Chelsea Piers for you New Yorkers). And in the women's locker room, I saw Jennifer Connelly just dressed putting on some gloss (and that's it!) in the mirror, hair still wet. She looked so gorgeous! And this was around the time that "A Beautiful Mind" was still in theaters (remember? She played John Nash's wife). And I approached her and said hello, and how much I enjoyed her in that film....And I said that there's this book she might want to read (She went to Yale, so I figured she must love reading) called, "An Unquiet Mind" It was a somewhat similar memoir but if this got produced she could play the leading role, instead of just a supporting role like she did in "A Beautiful Mind".....She gave me the oddest look and I realized I must have sounded and looked so stalker-y, was rude at best, so, I just smiled and left as gracefully as I could!!

4. PHILIP SEYMOUR HOFFMAN: I've seen him twice in NY. The first time was just outside a movie theater. Again, this is years ago, almost a decade. After "Ripley's" And he was just standing there, and I approached him and we chatted...SO SO COOL A GUY. A couple of years later, I saw him again. Yep, in that same gym, Chelsea Piers -- working out at the weights and I saluted him with my arms, holding them straight out in an up-and-down motion -- like you do to someone very special whom you respect, or even worship...can you see that?? Anyway, he just looked at me humbly and smiled and went off and continued his workout. Again, VERY NICE AND HUMBLE GUY.

5. MARTHA STEWART: In the elevator going to the reception floor of Frederik Fekkai in NY. I smiled at her. She didn't smile back. 'Nuf said.

6. JANE PAULEY: In that same elevator going to the reception floor of Frederik Fekkai in NY. She had sunglasses on and was talking to someone who appeared to be her daughter. I wasn't sure it was her, and I smiled, and asked, "Are you...?" She stopped me mid-question, peered out of those sunglasses so I could see her famous eyes, smiled wide, and answered, "Yes".

7. JULIANNE MOORE: I'd seen her a few times on 6th Avenue in NY around 10th Street (by my home in the West Village, and apparently by hers). Each time I smiled, and she smiled back wide. I also saw her at Marc by Marc Jacobs on Bleeker once, but she was shopping and trying stuff on, and I didn't want to disturb her so I pretended I didn't know who she was.

8.WINONA RYDER: Now she is one of my favorite celebs! I wish I had actually seen her. Never have. BUT, speaking of Marc by Marc Jacobs: once I wanted a top, only my size was on hold. The manager and I got to know each other quite well (think: extremely regular customer, so much so, that one winter I got a $500 MJ scarf from Marc Jacobs as an Xmas gift, which I later exchanged at Bergdorf's for something else. LOL.). ANYWAY, the manager told me he had one on hold for Winona Ryder, but that it was on hold for a while. He let me try it on. And now I own it I KNOW, THAT'S QUITE A STRETCH FOR A CELEB SIGHTING...

9. AMANDA PEET: She is also one of my favorites, though wasn't at the time. I was shopping at an outside flea market in SOHO. Again, all of these (except for the last) are years ago when I lived in NY. I was standing there looking at these tan brown, vintage wedges for quite a while. And then in my peripheral vision, I noticed Amanda Peet standing there too. She had short hair, was scary-skinny, and dressed kind of -- let's call it, very casual. The woman helping me whispered to me that she was standing there waiting to see if I was going to buy the shoes, because she wanted them...I own them.

10. JOHN C REILLY: Saw him checking in a lobby of a swanky Chelsea hotel that I was staying in too (visiting from SF; this was more recent). I love him so much! I had to say something...so I just said, "I'm not from NY or anything, but I have to say that you must be one of the top actors today." He smiled and answered thank you and said, "It's ok. I'm not from NY either."

Enjoy!,

VSug

Gruyere Thyme Crackers

partysugar — Tue, 04 Mar 2008 08:30:33 -0800

Gruyere Thyme Crackers
From Martha Stewart

1 cup all-purpose flour
1 teaspoon coarse salt
1/8 teaspoon freshly ground black pepper
1 1/2 tablespoons chopped fresh thyme, plus extra sprigs for garnish
3 tablespoons chilled unsalted butter, cut into small pieces
1 cup finely grated (2 1/2 ounces) Gruyere cheese
1/4 cup plus 1 tablespoon milk
1 large egg white, lightly beaten

Combine flour, salt, pepper, and thyme in the bowl of a food processor; pulse to combine.
Add butter; pulse until mixture resembles coarse meal. Add cheese; pulse until combined. With machine running, add the milk; process until dough comes together and is well combined.
Transfer dough to a work surface. Shape dough into a 2-inch-wide log. Wrap with plastic wrap, and refrigerate for at least 24 hours.
Heat oven to 325 degrees. Slice chilled log into 1/4-inch-thick slices.
Transfer slices to a parchment-lined baking sheet. Dip a sprig of thyme into egg white, and place in center of a cracker slice; repeat with remaining thyme and crackers.
Bake immediately, rotating sheet once, until crackers are golden brown and firm in the center, 25 to 35 minutes. Transfer to a rack to cool.
Crackers may be made a day ahead and kept in an airtight container at room temperature.

Makes 20 crackers.

Vanilla Rum Colas

partysugar — Fri, 22 Feb 2008 12:00:10 -0800

Vanilla Rum Colas
From Martha Stewart

Small ice cubes
3 cups cola
1 cup plus 2 tbsp. dark rum
3/4 tsp. pure vanilla extract
6 orange wedges or 4 sliced kumquats

For each drink, fill a glass 3/4 full with ice.
Add 1/2 cup cola, 3 tbsp. rum, and 1/8 tsp. vanilla. Squeeze orange or kumquats into drink, and stir.

Serves 6.

French Onion Soup

partysugar — Thu, 21 Feb 2008 11:45:50 -0800

French Onion Soup
Modified from Bon Appétit magazine and Martha Stewart

1/4 cup (1/2 stick) butter
6 onions (about 3 pounds), sliced
6 garlic cloves, sliced
1 bay leaf
3 springs fresh thyme
1 tsp. sugar
1 tbsp. all-purpose flour
1/2 cup dry sherry
6 cups canned beef broth
1 teaspoon Dijon mustard
6-8 sourdough bread slices, toasted
8 ounces pecorino romano cheese, grated on the large holes of a box grater (about 3 cups)

Melt butter in a large Dutch oven or heavy pot on medium-low heat. Add onions, garlic, bay leaf, and thyme. Spread them out in as thin a layer as possible. Sprinkle with sugar, and cook, stirring just as needed to keep onions from sticking, until they are melting and soft, golden brown, and beginning to caramelize, 1 hour to an hour and a half.

Sprinkle flour over onions, and stir to coat.
Add wine and simmer until reduced to glaze, about 3 minutes. Stir in beef broth and mustard. Simmer 20 minutes. Season to taste with salt and pepper.

Preheat broiler. Ladle soup into broilerproof bowls. Top each with slice of toast and grated cheeses. Broil until cheeses melt and bubble.

Serves 6-8.

Expert Heart Cake

partysugar — Tue, 12 Feb 2008 11:00:53 -0800

Expert Heart Cake
From Matt Lewis of Baked

1/4 cup cocoa powder
2 tbsp. red food coloring
6 tbsp. unsalted butter, , room temperature
1 tbsp. plus 1 1/2 teaspoons vegetable shortening, at room temperature
1 2/3 cups sugar
3 large eggs
1 cup buttermilk
1 tsp. pure vanilla extract
2 1/2 cups cake flour, (not self-rising)
1 tsp. salt
1 tbsp. cider vinegar
1 tsp. baking soda
1/4 cup melted dark chocolate, for decorating
Speckled Cinnamon Frosting, recipe below

Preheat oven to 325°F with a rack in the center of the oven. Butter an 18-by-13-inch rimmed baking sheet, line with parchment paper, butter parchment, and set aside.
In a medium bowl, whisk together cocoa powder, food coloring, and 1/4 cup boiling water. Set aside to cool.
In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and shortening on high speed until smooth. Add sugar and continue beating until light and fluffy, about 5 minutes.
Add eggs, one at a time, beating well after each addition.
Stir buttermilk and vanilla into cocoa mixture.
Into another medium bowl, sift together flour and salt. With the mixer on low, add flour mixture alternating with cocoa mixture, beginning and ending with flour mixture. Beat until incorporated.
In a small bowl, mix together vinegar and baking soda until baking soda dissolves; mixture will fizz. Add to batter and mix until just combined.
Pour batter into prepared baking sheet, smoothing the top. Bake until a cake tester inserted into the center of the cake comes out clean, 20 to 30 minutes, rotating pan after 10 minutes.
Cool cake completely on a wire rack. Using a 4-inch heart-shaped cookie cutter, cut out 12 hearts.
Place 4 strips of parchment paper around perimeter of a serving plate or lazy susan. Place 1 layer on the cake plate. Spread a thin layer of frosting on the cake; top with another heart, bottom side up.
Cover entire cake with a thin layer of frosting and transfer to refrigerator for 10 minutes. Repeat process with remaining ingredients.
Remove cakes from the refrigerator and cover each cake with a generous layer of frosting, smoothing as you go around to create a flat surface.
Place chocolate in a pastry bag fitted with a small plain round tip; decorate as desired.

Makes six 4-inch heart-shaped cakes.

Speckled Cinnamon Frosting
From Matt Lewis of Baked

1 1/2 cups sugar
1/4 cup plus 2 tbsp. all-purpose flour
1 1/2 cups milk
1/4 cup plus 2 tbsp. heavy cream
1 1/2 cups (3 sticks) unsalted butter, softened but still cool, cut into 1-inch cubes
1 tsp. pure vanilla extract
2 tsp. ground cinnamon
Food coloring, in desired color

Whisk together sugar and flour in medium heavy-bottomed saucepan. Add milk and cream and place over medium heat, whisking occasionally until mixture comes to a boil and has thickened, about 20 minutes.
Transfer mixture to the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until cool.
Reduce speed to low and add butter; mix until well incorporated. Increase speed to medium-high and mix until frosting is light and fluffy.
Add vanilla and cinnamon and continue mixing until combined.
Add a couple drops of food coloring while continuing to mix, until desired color is reached.
If frosting is too soft, chill slightly and then remix to proper consistency. If frosting becomes too firm, place bowl over a pot of simmering water and remix to proper consistency.

Makes enough for six 4-inch cakes.

Fingerling Potatoes and Goat Cheese Fondue

partysugar — Tue, 12 Feb 2008 08:30:23 -0800

Fingerling Potatoes and Goat Cheese Fondue
From Martha Stewart

2 pounds fingerling potatoes (30 to 40)
1 teaspoon salt
8 ounces soft goat cheese, room temperature
1 cup nonfat buttermilk
1/2 teaspoon coarsely ground black pepper
1 bunch of chives, finely chopped
3 tablespoons finely chopped fresh thyme leaves
3 tablespoons finely chopped fresh tarragon leaves
3 tablespoons finely chopped fresh flat-leaf parsley
1 chervil, for garnish

Place fingerling potatoes and salt in a large saucepan with enough cold water to cover generously. Place over high heat, and bring to a boil.
Reduce to a simmer, and cook until potatoes are tender, about 15 minutes.
Remove pan from heat, and drain potatoes in a colander. Transfer potatoes to a platter; set aside.
Place goat cheese and buttermilk in a heat-proof bowl or the top of a double boiler, and place over a pan of simmering water. Warm mixture, stirring until it is very smooth, 5 to 7 minutes.
Remove from heat, and stir in pepper, chives, thyme, tarragon, and parsley.
Place in the bowl of a small fondue pot or in a warm serving bowl; serve immediately with fingerling potatoes garnished with chervil.

Serves 12 to 14.

Spicy Garbanzo Tomato Soup

partysugar — Thu, 07 Feb 2008 11:45:51 -0800

Spicy Garbanzo Tomato Soup
From Martha Stewart

3 gloves garlic, minced
3 dried hot red chiles, chopped or 1/2 tsp. red pepper flakes
1 tsp. ground coriander
3/4 tsp. course salt
1/8 tsp. caraway seeds
2 tbsp. extra virgin olive oil
1 can (15 ounces) garbanzo beans, drained and rinsed
1 1/2 cups crushed tomatoes, with juice
1/2 cup drained jarred roasted red peppers, rinsed
3 1/2 cups homemade or low-sodium, store-bought chicken stock
Sour cream, for serving
parsley springs, optional for garnish

Using mortar and pestle or the back of a spoon, crush garlic, chiles, coriander, salt, and caraway to form a paste.

Heat oil in a saucepan over medium-high heat. Add garlic mixture, and cook until just softened, about 3 minutes.

Stir in beans, tomatoes, roasted red peppers, and stock. Simmer, stirring often, for 15 minutes. Let cool slightly.

Working in batches, puree soup in a blender. Rewarm if necessary.

Divide among bowls, and top each with a dollop of sour cream and a spring of parsley, if desired.

Serves 4.

You Had Me at Nutella

Twinkle — Tue, 05 Feb 2008 05:50:24 -0800

Yum posted a link to this fabulous recipe for Hazelnut Blondies yesterday and I jumped at the opportunity to bake something using my beloved Nutella and my Homemade Vanilla Extract :shamelesspimping:

The original recipe comes from Martha Stewart Living and goes a little something like this . . .

Ingredients

Makes about 2 dozen

* 1/2 stick (4 tablespoons) unsalted butter, plus more for pan
* 2 cups all-purpose flour
* 2 tsp. baking powder
* 1 tsp. salt
* 1 3/4 cups packed light-brown sugar
* 2 large eggs
* 1 tsp. pure vanilla extract
* 1/3 cup hazelnuts, toasted, skins rubbed off with a kitchen towel, and chopped
* 1 heaping tbsp. chocolate-hazelnut spread, such as Nutella, plus more for serving

Directions

1. Preheat oven to 350°. Butter an 8-by-11-inch baking pan. Line with parchment paper. Butter parchment.
2. Whisk flour, baking powder, and salt.
3. Melt butter. Beat butter and sugar until combined. Beat in eggs and vanilla. Add flour mixture, and stir until combined. Stir in hazelnuts and Nutella.
4. Press dough into pan. Bake until a toothpick comes out with a few moist crumbs, about 25 minutes. Let cool 15 minutes. Cut into squares. Serve with additional Nutella. Blondies can be stored in an airtight container up to 2 days.

The hardest thing about this amazingly simple recipe was not setting off the smoke detector whilst toasting the hazelnuts.

Vegetarian Chili

partysugar — Sun, 03 Feb 2008 01:30:23 -0800

Vegetarian Chili
From Joe Bonanno

2 tablespoons olive oil
1 medium onion, chopped
1 green bell pepper, seeded and cut into 1/2-inch pieces
1 red bell pepper, seeded and cut into 1/2-inch pieces
1 large carrot, chopped medium
1 jalapeno pepper, seeded and minced, or 1/4 cup drained canned chopped green chiles
2 cloves garlic, minced
1 pound dried lentils, rinsed
1/3 cup tomato paste
1 (15-ounce) red kidney beans, drained and rinsed
1 (15-ounce) pinto beans, drained and rinsed
1 stewed (28-ounce) tomatoes
1/3 cup chili powder
4 teaspoons ground cumin
1/4 teaspoon crushed red-pepper flakes
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

In a large soup pot, heat olive oil over medium heat. Add onion, green and red peppers, carrot, jalapeno pepper, and garlic. Cook until the vegetables soften, about 5 minutes.
Stir in 7 cups water, lentils, tomato paste, kidney beans, and pinto beans. Stir to blend, adding stewed tomatoes, chili powder, cumin, and crushed red-pepper flakes.
Bring to a boil. Reduce heat to medium-low, cover and simmer until lentils are tender, about 45 minutes. If the chili starts to dry out, add hot water as needed. Season with salt and pepper, and serve immediately.

Serves 10.

Linguine and Tuna with Spicy Orange Sauce

partysugar — Wed, 30 Jan 2008 05:30:52 -0800

Linguine and Tuna with Spicy Orange Sauce
From Martha Stewart

Coarse salt
8 ounces whole-wheat linguine
1 1/2 teaspoons grated orange zest
3/4 cup fresh orange juice (from 2 to 3 oranges)
3 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons Dijon mustard
1 teaspoon red-pepper flakes, plus more for garnish
1 large bunch watercress (about 3 cups) or arugula, tough ends trimmed, washed and well-dried
2 cans tuna (6 ounces each), packed in oil and drained

In a large pot of boiling salted water, cook pasta according to package instructions; drain.
Meanwhile, in a large bowl, whisk together orange zest, juice, oil, vinegar, mustard, and red-pepper flakes; season with salt. Add greens and pasta, toss to combine.
Scatter tuna over the top and sprinkle with red-pepper flakes if desired; serve.

Serves 4.

Per serving: 241 calories; 35 g protein; 19 g fat; 50 g carbs; 5 g fiber.

Quail Salad

partysugar — Mon, 28 Jan 2008 08:15:07 -0800

Quail Salad
Modified from Martha Stewart

4 quail, 5 ounces each, cooked
1 teaspoon toasted sesame oil
1 teaspoon corn or vegetable oil
Zest and juice of 1 orange
Juice of 1 lime
2 tablespoons honey
2 tablespoons soy sauce
1 clove garlic, crushed
1/2 teaspoon freshly ground black pepper
1 piece (1 inch) fresh ginger, peeled and finely chopped
Salt
1/4 pound soba noodles, or spaghetti
2 tablespoons toasted sesame seeds
2 to 3 cups loosely packed pea shots or watercress leaves

In a medium nonmetallic bowl, mix together oils, orange zest, and juice, lime juice, honey, soy sauce, garlic, pepper, and ginger, set aside.
Bring a pot of salted water to a boil, and add noodles. Cook until al dente, about 3 minutes. Drain, and set aside.
Meanwhile brush the cooked quail with the oil citrus mixture. Warm in the oven for 8-10 minutes.
Pour remaining oil citrus mixture into a saucepan. Reduce until slightly thickened, 2 to 3 minutes. Strain, and place in a clean saucepan.
Add noodles; simmer until heated through. Stir in sesame seeds.
Divide noodles and pea shoots or watercress among four plates. Place a quail on top, and serve.

Serves 4.

Cheese Pizza

partysugar — Tue, 22 Jan 2008 08:30:05 -0800

Cheese Pizza
From Martha Stewart

4 cloves garlic, unpeeled
One (28-ounce) can plum tomatoes, drained, and crushed by hand
1/4 cup plus 1 tablespoon olive oil
1/2 teaspoon dried oregano
6 fresh basil leaves, coarsely chopped
Coarse salt and freshly ground pepper
All-purpose flour, for dusting
Pizza Dough, recipe below
1 pound part-skim mozzarella cheese, shredded

Preheat oven to 400 degrees. Wrap garlic in a piece of parchment-lined foil. Roast until soft, 20 to 30 minutes. Let cool, and squeeze cloves to remove pulp.
In a medium bowl, stir to combine roasted garlic, tomatoes, 1 tablespoon olive oil, oregano, and basil. Season with salt and pepper; set aside.
On a pizza peel dusted with flour, place one-quarter of the dough. Using your fingers, begin to flatten and push dough evenly out from center until it measures about 12 inches in diameter. Crimp edges to form a rim. Sprinkle one-quarter of the mozzarella onto dough. Spoon 1/2 cup of the tomato mixture over mozzarella.
Heat 1 tablespoon olive oil in a 12-inch cast-iron skillet over high heat. When very hot but not smoking, reduce heat to low. Lift pizza peel and, using a slight jerking motion, slide pizza about one inch back and forth on the peel to loosen it. Slightly tilt the peel, and slide the pizza off the peel, centering it in the skillet. Cover skillet, and cook until pizza is golden on the bottom, about 10 minutes. Repeat with remaining ingredients.

Makes four 12 inch pizzas.

Pizza Dough

1 cup warm (110 degrees to 120 degrees) beer
3 tablespoons olive oil
1 tablespoon sugar
1 1/2 tablespoons coarse salt
1 1/2 ounces fresh yeast
2 3/4 to 3 1/4 cups all-purpose flour, plus more for dusting

In the bowl of an electric mixer, whisk to combine beer, 2 tablespoons olive oil, sugar, salt, and yeast. Fit bowl on electric mixer fitted with a dough hook, mix until incorporated, 1 to 2 minutes. Slowly add flour, and mix until dough is fairly stiff, about 10 minutes.
On a lightly floured work surface, knead dough until smooth and elastic, about 5 minutes. Brush the inside of a large bowl with remaining tablespoon olive oil; transfer dough to bowl, turning once to grease top. Cover bowl with plastic wrap, and leave in a warm place until dough has doubled in size, about 1 1/2 hours.
Punch down dough, and transfer to a clean surface. Using a bench scraper or sharp knife, divide dough into quarters; keep covered with plastic wrap.

Makes enough for four 12-inch pizzas.

Molten Chocolate Cakes

partysugar — Mon, 21 Jan 2008 16:15:59 -0800

Molten Chocolate Cakes
From Martha Stewart

4 tbsp. unsalted butter, room temperature, plus more for muffin tins
1/3 cup granulated sugar, plus more for muffin tins
3 large eggs
1/3 cup all-purpose flour
1/4 tsp. salt
8 ounces bittersweet chocolate, melted
Confectioners' sugar, for dusting
Whipped cream, for serving

Preheat oven to 400°F. Generously butter 6 cups of a standard muffin tin. Dust with granulated sugar, and tap out excess. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and granulated sugar until fluffy.
Add eggs one at a time, beating well after each addition. With the mixer on low speed, beat in flour and salt until just combined. Beat in chocolate until just combined. Divide batter evenly among prepared muffin cups.
Place muffin tin on a baking sheet; bake just until tops of the cakes no longer jiggle when the pan is lightly shaken, 8 to 10 minutes. Remove from oven; let stand 10 minutes.
To serve, turn out cakes, and place on serving plates, bottom sides up. Dust with confectioners' sugar, and serve with whipped cream, if desired.

Serves 6.

Expert Coffee Cakes

partysugar — Tue, 15 Jan 2008 11:00:38 -0800

Expert Coffee Cake
From Martha Stewart

10 tbsp. unsalted butter, room temperature, plus more for pans
6 tbsp. sliced almonds
1/3 cup coarsely chopped almonds
5 tbsp. packed light-brown sugar
1 tsp. ground cinnamon
1/8 tsp. freshly grated nutmeg
1 1/2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3/4 cup granulated sugar
1 large egg
1 tbsp. pure vanilla extract
3/4 cup sour cream, or plain yogur
2 cups sifted confectioners' sugar
3 to 4 tbsp. milk

Preheat oven to 350°F. Generously butter six mini Bundt pans; set aside.
Spread sliced almonds out on a baking pan, and toast until golden brown. Transfer nuts to a bowl to cool.
In a medium bowl, combine chopped almonds, light-brown sugar, cinnamon, and nutmeg; set aside.
In another medium bowl, sift together flour, baking powder, baking soda, and salt; set aside.
In the bowl of an electric mixer, combine 6 tablespoons butter and granulated sugar. Beat on medium speed until light and fluffy, about 3 minutes.
Add egg; beat until combined.
Add 1 teaspoon vanilla, and beat until smooth.
Add 1/3 of reserved flour mixture and half of sour cream; beat to combine. Repeat. Add final third of flour mixture, and beat to combine.
Fill each Bundt pan with 3 tablespoons batter, and spread evenly with a small offset spatula or spoon. Sprinkle each with 2 tablespoons of reserved almond-spice mixture. Top with additional 3 tablespoons batter; the batter should come to within 1/2 inch of the rims of the pans.
Bake until cakes are golden brown and a cake tester inserted into the center comes out clean, about 20 minutes.
Transfer cakes to a wire rack to cool completely. Unmold cakes. Place cakes, flat sides down, on a wire rack placed over a baking pan.
Melt remaining 4 tablespoons butter over medium-high heat until color turns nut brown, about 5 minutes. Pour butter into a medium bowl, leaving behind any dark sediment.
Stir in confectioners’ sugar, remaining 2 teaspoons vanilla, and 3 tablespoons milk until smooth; add an additional tablespoon milk, if necessary, so glaze is pourable. Drizzle glaze over cakes, and sprinkle with toasted almonds. Serve.

Makes 6 mini cakes.

Salmon With Beets and Lentils

partysugar — Sun, 13 Jan 2008 01:30:37 -0800

Salmon With Beets and Lentils
From Martha Stewart

3 fresh small beets, (about 10 ounces), trimmed and scrubbed
Salt and freshly ground black pepper
1/2 cup dried lentils, rinsed
1 cup Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
1 clove garlic
2 fresh sprigs thyme
1 1/2 teaspoons olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon ground coriander
4 six-ounce salmon fillets, skin on
1 large shallot, finely chopped
1/3 cup dry white wine
1 1/2 pounds fresh spinach, washed and stemmed
1/4 cup fresh orange juice
1 tablespoon Dijon mustard
Vegetable-oil cooking spray

In a saucepan of cold water, bring the beets and 1/4 teaspoon salt to a boil. Reduce heat, and simmer until tender, about 30 minutes.
Drain and cool. Peel beets, and cut into 1/4-inch pieces; set aside.
Combine 1 cup water, lentils, stock, garlic, thyme, and 1/4 teaspoon salt in a saucepan; bring to a boil. Reduce heat; simmer until tender, about 30 minutes.
Drain; remove thyme stems and garlic. Add oil, 1 tablespoon balsamic vinegar, and 1/8 teaspoon pepper; toss, and keep warm. (If preparing in advance, warm over low heat before assembling dish).
Heat oven to 375 degrees.
Combine coriander and 1/4 teaspoon each salt and pepper; rub over salmon flesh. Spray a cast-iron skillet with vegetable-oil spray, and place over medium heat. When heated, add salmon, flesh side down, and cook until browned, about 3 minutes. Turn fillets, add shallots, and place skillet in oven. Cook about 4 minutes, or until cooked through.
Meanwhile, place spinach in a metal steamer basket over boiling water; season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Cover, and steam until just wilted.
Remove and discard salmon skin; keep salmon warm.
Place skillet over medium-high heat, and add wine, scraping pan with a wooden spoon. Reduce by half, and add orange juice, mustard, and remaining tablespoon balsamic vinegar. Add beets, and cook until heated through. Adjust seasoning, if desired.
Arrange lentils and spinach on plates; place a salmon fillet on top. Spoon beets and sauce over, and serve.

Serves 4.

Baked Brie

partysugar — Tue, 08 Jan 2008 08:30:36 -0800

Baked Brie
From Martha Stewart

1 cup pecan halves
3/4 cup packed dark-brown sugar
All-purpose flour, for dusting
2 standard packages (17 1/4 ounces) frozen puff pastry, thawed
1 wheel (2.2 pounds) Brie
1 large egg yolk
2 tablespoons heavy cream

In a medium bowl, combine pecans and sugar, using your fingertips to thoroughly mix; set aside. Line a baking sheet with a Silpat (French nonstick baking mat) or parchment paper; set aside.
Lightly dust work surface with flour. Place two sheets (one box) of puff pastry on the work surface one on top of the other.
Using a rolling pin, adhere the two pieces of the puff pastry together. Continue rolling puff pastry until it is very thin, slightly less than 1/8 inch thick. Using a pastry wheel or a sharp knife, cut the puff pastry into a 13-inch round, reserving scraps for decorating.
Place the Brie in the center of the puff pastry. Top the Brie with pecan mixture, spreading to within 1/2 inch of the edge of the cheese. Be sure to remove any sugar or nuts from the puff pastry, as they may cause holes to form during baking. Fold puff pastry up and over Brie to enclose. The center of the Brie will not be completely covered with pastry. Transfer to prepared baking sheet.
Lightly dust work surface with flour. Repeat rolling and cutting process with remaining two sheets of puff pastry. Drape pastry over the Brie, tucking the edges under to enclose.
In a small bowl, combine egg yolk and cream to make an egg wash.
Cut reserved scraps of puff pastry into decorative shapes. Using a pastry brush, gently brush the decorative shapes with the egg wash, and adhere to wrapped Brie. Brush the wrapped Brie evenly with the egg wash. Transfer to refrigerator and chill for at least 30 minutes and up to overnight.
Preheat oven to 400 degrees. Bake Brie until golden brown and puffed, about 30 minutes. Reduce oven temperature to 350 degrees and bake until dark golden brown, 25 to 35 minutes more.

Serves 12 to 16.

Blood Orange Punch

partysugar — Thu, 03 Jan 2008 14:30:18 -0800

Blood Orange Punch
From Martha Stewart

2 bottles (25 oz. each) blood orange juice, chilled
3 cans (12 oz. each) natural orange soda, such as San Pellegrino Aranciata, chilled
3 tbsp. fresh lime juice
8 oz. light rum
5 bitters
1 blood orange, or orange, cut into 1/4-inch-thick wedges and frozen

Fill ice cube trays with 1 1/2 cups orange juice, and freeze.
To make punch, stir remaining orange juice, soda, lime juice, rum, and bitters into a 16-cup punch bowl. Before serving, add frozen orange slices.
Add ice cubes as needed to keep chilled.

Makes 8 cups.

Minestrone Soup

partysugar — Thu, 27 Dec 2007 09:00:39 -0800

Minestrone Soup
From Martha Stewart

For the beans:
3/4 cup dried cannellini beans
1/2 large onion
1 bay leaf
For the soffritto:
1/3 cup extra virgin olive oil
1 large celery stalk, very finely chopped
1 medium carrot, very finely chopped
1 large onion, very finely chopped
For the soup:
1 medium leek, white and pale green parts only, quartered lengthwise, cut into 1/4 inch slices, rinsed well
3 garlic cloves, minced
2 large celery stalks, cut into 1/4 inch slices
2 medium carrots, cut on the diagonal, into 1/4 inch slices
6 ounces small red potatoes (about 7), ct into 1/2 inch pieces
1 medium zucchini, quartered lengthwise, cut into 1/4 inch slices
4 ounces green beans, timmed, cut on the diagonal into 1 inch pieces (about 1 cup)
1 can (14 1/2 ounces) whole peeled plum tomatoes with juice, crushed
1 bunch (5 ounces) Tuscan kale, stemmed, leaves cut crosswise into 1/2 inch strips
1/4 head savoy cabbage, cored and very thinly sliced (about 2 cups)
4 cups vegetable stock
1 rind Parmesan cheese
1 bay leaf
1/8 teaspoon crushed red pepper flakes
salt and freshly ground pepper

Make the beans: cover the beans with cold water by 2 inches in a bowl. Refrigerate 8-12 hours. Drain. Bring 8 cups of water to a boil in a large saucepan. Add beans, onion, and bay leaf. Reduce heat; simmer until beans are just tender, about 1 hour. Drain, reserving beans and 4 cups liquid. Discard solids from beans, and cover beans.
Make soffritto: heat oil in a large stockpot over medium-low heat. Add celery, carrots, and onion. Cook, stirring often, until deep golden brown, 20 to 25 minutes.

Make the soup: add leek and garlic. Cook, stirring often, until soft, about 4 minutes.
Raise heat to medium-high; add celery, carrots, potatoes, zucchini, and green beans. Cook, stirring often, until golden about 5 minutes.

Stir in reserved bean liquid, the tomatoes, and juice, kale, cabbage, stock, cheese rind, bay leaf, and red pepper flakes. Season with salt and pepper. Bring to a boil. Reduce heat. Cover and simmer 1 hour.
Add beans. Cover and cook until tender, 1 to 1 1/2 hours.
Serve.

Serves 8.

Make ahead: soup can be refrigerated in an airtight container for up to 3 days; thin with water if needed before reheating.

Martha built nativity scene in prison

justingirl1989 — Wed, 26 Dec 2007 07:16:46 -0800

CHARLESTON, W.Va. - The Christmas season brought Martha Stewart one fond memory of her stay in a West Virginia prison.

On the Christmas Day episode of her television show, Stewart showed off ornate clay forms of the baby Jesus, Joseph, Mary, three camels and others she sculpted at a pottery class at the Federal Prison Camp in Alderson, W.Va.

"Even though every inmate was only allowed to do one a month, and I was only there for five months, I begged because I said I was an expert potter — ceramicist actually — and could I please make the entire nativity scene," she said.

Her creations were all fired and glazed at the prison. She completed the effect with tiny artificial palm trees imported from Germany by a New Jersey distributor.

Stewart was imprisoned in 2005 for lying about her sale of ImClone stock.

___

On the Net:

http://www.marthastewart.com/the-martha-stewart-show

source: yahoo.com

Raw Oysters

partysugar — Tue, 18 Dec 2007 08:30:17 -0800

Raw Oysters
From Martha Stewart

1 tablespoon pink peppercorns
1 tablespoon green peppercorns
1 tablespoon fennel seed, lightly toasted
1/2 cup red-wine vinegar
1/2 cup champagne vinegar
1/2 teaspoon salt
2 dozen fresh oysters

In a small bowl, combine peppercorns, fennel seed, vinegars, and salt.
Shuck oysters just before serving; arrange on bed of crushed ice.
Drizzle with mignonette, or serve on the side. Serve immediately.

Serves 8.

Potato Mushroom Pie

partysugar — Sat, 15 Dec 2007 04:00:53 -0800

Potato Mushroom Pie
From Martha Stewart

2 tablespoons unsalted butter, plus more for dish
1 medium onion, cut into 1/2-inch dice
2 pounds assorted wild mushrooms, such as chanterelle, oyster, or black trumpet, coarsely chopped
1/4 cup dry white wine, such as Sauvignon Blanc
1 1/2 teaspoons coarse salt
Freshly ground pepper
1 cup finely grated Gruyere cheese (about 4 ounces)
1 cup finely grated Parmesan cheese, about 3 1/2 ounces
2 pounds Yukon gold potatoes, peeled and cut into 1/8-inch-thick rounds
1 tablespoon finely chopped thyme leaves
3/4 cup whole milk
1/2 cup heavy cream

Preheat oven to 350 degrees. Butter a 13-by-9-inch baking dish; set aside.
Melt butter in a large skillet over medium heat. Add onion; cook, stirring occasionally, until softened, about 5 minutes. Add half of the mushrooms; cook until they are slightly softened.
Add remaining mushrooms; cook, stirring occasionally, until mushrooms have released their juices and most of the liquid has evaporated, 8 to 10 minutes.
Add wine; cook, stirring occasionally, until liquid has evaporated, 3 to 5 minutes. Remove from heat. Season with salt and pepper.
Combine cheeses in a small bowl; set aside.
Cover bottom of prepared dish with potato slices, slightly overlapping them. Sprinkle with half of the thyme and a pinch each of salt and pepper. Sprinkle with 1/3 of the cheese and half of the mushroom mixture. Repeat layering process, using all but 2 tablespoons cheese.
Arrange remaining potato slices, slightly overlapping, around the edge of the dish. Stir together milk and cream in a bowl, and pour over top. At this point, dish can be refrigerated, covered, up to 1 day; let stand at room temperature 30 minutes before baking.
Cover loosely with foil, and bake until bubbling, about 1 hour. Remove foil, and sprinkle with reserved cheese. Bake until top is golden, 20 to 30 minutes more. Transfer dish to a wire rack; let cool 10 minutes before serving.

Serves 10 to 12.

Expert Chocolate Fudge

partysugar — Tue, 11 Dec 2007 15:30:17 -0800

Expert Chocolate Fudge
From Martha Stewart

6 tbsp. chilled, unsalted butter, cut into small pieces, plus more for pan and bowl
3 cups sugar
1 tbsp. Valrhona cocoa powder
Large pinch of fine sea salt
3 tbsp. light corn syrup
1 cup whole milk
4 oz. Callebaut unsweetened chocolate, finely chopped
2 tsp. pure vanilla extract

Butter an 8-x-8-inch, straight-sided baking pan. Line with parchment paper; set aside. Butter a large, shallow, stainless-steel bowl; set aside.
In a 3-quart saucepan, whisk to combine the sugar, cocoa, and salt. Place over medium-low heat, and add corn syrup and milk, stirring until smooth.
Add chocolate. Cook, stirring until chocolate is melted and sugar dissolved before it reaches a boil. Brush down sides of saucepan with a pastry brush dipped in water to prevent crystallization. Increase the heat to high, and cook until it reaches 236°F (soft-ball stage).
Pour into prepared bowl without scraping the sides of the saucepan. Dot top with butter. Let cool to 110–118°F on an instant-read thermometer without disturbing, about 1 hour.
Add vanilla. Using a plastic dough scraper, transfer to the bowl of an electric mixer. Using the paddle attachment, beat on low speed until the butter and vanilla are completely incorporated.
Increase speed to medium, and beat, stopping occasionally, until fudge keeps its shape when dropped from a spoon and sheen is gone, 3 to 8 minutes.
Using a clean plastic dough scraper, transfer to prepared baking pan, spreading evenly.
Before fudge sets completely, score with a knife into 1-inch squares. Let stand until completely cooled. Store in an airtight container in a cool, dry place for up to 2 weeks.

Makes 2 lbs.

Cheese Balls Three Ways

partysugar — Tue, 11 Dec 2007 08:30:16 -0800

Cheese Balls Three Ways
From Martha Stewart

1/2 cup unsalted butter, softened (1 stick)
3 packages (8-ounce) cream cheese
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon Worcestershire sauce
5 dashes hot sauce, preferable Tabasco
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground white pepper
8 ounces sharp orange cheddar cheese, finely shredded
2 tablespoons store-bought chutney
3/4 cup dried cranberries, finely chopped
Water crackers, for serving
6 ounces Roquefort cheese
1 shallot, minced (about 1 tablespoon)
2 teaspoons brandy, optional
1 cup toasted walnuts, coarsely chopped
Vegetable chips, such as Terra Chips Sweets & Beets, for serving
8 ounces goat cheese
2 tablespoons finely chopped scallions
1/3 cup finely chopped fresh curly-leaf parsley
1 English cucumber, cut into 1/8-inch slices, for serving

Prepare the Base Mixture: in the bowl of an electric mixer fitted with the paddle attachment, combine butter, cream cheese, lemon juice, Worcestershire sauce, hot sauce, salt, and pepper; mix on medium speed until combined. Divide equally among 3 medium bowls.
Prepare the Cheddar and Cranberry Cheese Ball: stir cheddar and chutney with base mixture in the first bowl. Form into a ball. If not using immediately, refrigerate up to 3 days or freeze up to 1 month. Roll cheese balls in cranberries to coat before serving. Serve with crackers.
Prepare the Roquefort and Walnut Cheese Ball: stir blue cheese and shallot with base mixture in second bowl; add brandy, if desired. Form into a ball. If not using immediately, refrigerate up to 3 days; freeze up to 1 month. Roll in walnuts to coat before serving. Serve with chips.
Prepare the Goat Cheese and Scallion Cheese Ball: stir goat cheese and scallions with base mixture in remaining bowl. Form into a ball. If not using immediately, refrigerate up to 3 days to freeze up to 1 month. Roll in parsley to coat before serving. Serve with cucumber slices.

Makes three 4-inch cheese balls and serves 8 to 10.

Roasted Broccoli

partysugar — Sat, 08 Dec 2007 04:00:37 -0800

Roasted Broccoli
From Everyday Food magazine

2 large heads broccoli, (about 2 pounds total)
4 cloves garlic, peeled and smashed
2 tbsp. olive oil
1/4 to 1/2 tsp. red-pepper flakes
Coarse salt
1 tbsp. freshly squeezed lemon juice, (from 1/2 lemon)
1 oz. Manchego cheese, finely grated (1/3 Cup)

Preheat oven to 450°F.
Trim 1 inch from end of broccoli stalks. Cut off florets, and separate into large pieces. Using a vegetable peeler or paring knife, peel the outer layer of stalks; thinly slice crosswise.
Divide broccoli (both stalks and florets), garlic, oil, and red-pepper flakes between two large, rimmed baking sheets; season with salt. Roast until broccoli is crisp-tender and beginning to brown, 20–25 minutes, rotating sheets from top to bottom and tossing broccoli once halfway through.
Remove from oven. Sprinkle broccoli with lemon juice; toss to coat. Serve, topped with Manchego.

Serves 4.

Egg Nog

partysugar — Thu, 06 Dec 2007 08:00:56 -0800

Egg Nog
From Martha Stewart

12 eggs, separated
1 1/2 cups superfine sugar
1 quart whole milk
1 1/2 quarts heavy cream
3 cups bourbon
1/2 cup dark rum
2 cups cognac
Freshly grated nutmeg

In a very large bowl, beat egg yolks until thick and pale yellow. Gradually add sugar to yolks. With a wire whisk, beat in milk and 1 quart cream. Add bourbon, rum, and cognac, stirring constantly.
Just before serving, beat egg whites until stiff. Fold into mixture. Whip remaining 1/2 quart heavy cream until stiff, and fold in.
Sprinkle with nutmeg and serve.

Serves 26.

Chocolate Truffles

partysugar — Wed, 05 Dec 2007 10:15:58 -0800

Chocolate Truffles
From Martha Stewart

1/2 cup plus 2 tbsp. heavy cream
8 ounces best-quality bittersweet or semisweet chocolate, finely chopped
1/8 tsp. ground cardamom
Five strips 1-inch-wide orange peel, pith removed
1/4 cup confectioners' sugar
1/4 cup sifted cocoa powder
1/2 cup finely chopped assorted nuts, such as walnuts, pecans, and pistachios

In a small saucepan, whisk together cream and cardamom. Add orange peel; bring just to a boil. Remove from heat; let stand 15 minutes.
Line a baking pan with parchment; set it and another pan aside.
Return cream mixture to heat; bring to a boil. Place chocolate in a heat-proof bowl. Remove cream mixture from heat. Pour through a sieve set over chocolate; discard solids.
Stir until melted and smooth.
Pour chocolate mixture onto the unlined baking pan, and spread in an even layer with an offset spatula. Transfer baking pan to freezer; chill chocolate until hardened but malleable, 15 to 20 minutes.
Using a tablespoon, scrape enough chocolate from pan to form a roughly shaped 1-in. ball, being careful not to press too hard against baking pan. Repeat. Transfer balls to the parchment-lined pan; chill truffles in the refrigerator 10 minutes.
Place the confectioners' sugar, the cocoa powder, and the chopped nuts in three separate bowls. Roll the truffles in desired coatings.

Makes 12.

Make ahead: uncoated truffles can be stored in an airtight container, refrigerated, for one week.

Expert Minestrone

partysugar — Tue, 04 Dec 2007 16:30:17 -0800

Expert Minestrone
From Martha Stewart

1/2-lb. dried cannellini beans
1 dried bay leaf
2 tbsp. extra-virgin olive oil, plus more for serving
1 large onion, coarsely chopped
2 cloves garlic, minced
1 carrot, peeled and sliced crosswise 1/4-in. thick
1 celery stalk, sliced crosswise 1/4-in. thick
2 tsp. finely chopped fresh rosemary
3 tsp. finely chopped fresh thyme
1 cup whole canned tomatoes, with their juice, crushed
1 lb. butternut squash, peeled and cut into 1/2-inch cubes
1 medium russet potato, cut into 1/2-inch cubes
1 bunch kale (preferably Tuscan), thick stems removed, and leaves cut crosswise into 1-in. ribbons (about 8 cups)
3-in. piece Parmigiano-Reggiano cheese rind, plus grated Parmigiano- Reggiano, for serving
1 tbsp. coarse salt, plus more if needed
1/2 tsp. freshly ground pepper, plus more if needed
2 tsp. finely chopped fresh sage
1/4 tsp. crushed red pepper flakes

Place beans in a medium bowl. Add enough cold water to cover by 2 inches. Let soak overnight. Drain, and set aside.
In a large pot, combine 8 cups of water, drained beans, and bay leaf. Bring to a boil. Reduce to a simmer, and cook, partially covered, until beans are almost tender, about 1 hour.
In a medium sauté pan, heat oil over medium heat. Add onion, garlic, carrot, celery, rosemary, and 2 tsp. thyme. Cook, covered, until onions begin to soften, about 10 minutes.
Stir in tomatoes, and bring to a simmer. Cook for 2 minutes. Add vegetable mixture to beans.
Stir in squash, potato, kale, cheese rind, salt, and pepper. Add enough water to just cover (about 6 cups), and bring to a boil.
Reduce to a simmer, and cook, covered, until potatoes and beans are tender, about 25 minutes.
If desired, to thicken the soup, use the back of a spoon, to mash about 2 cups of beans, squash, and potato against the side of the pot.
Add sage, remaining teaspoon of thyme, and crushed red pepper. Taste, and adjust for seasoning.
Garnish with grated cheese and a drizzle of olive oil, if desired. Serve immediately.

Serves 8–10.

partysugar's dulce de leche cake- review

facin8me — Mon, 19 Nov 2007 17:07:43 -0800

Anytime I read a review that describes a cake as "glorious," I have to make it myself to see what all the fuss is about. So when I read partysugar's review of her Dulce de Leche cake, I decided that I would make it for my own mother's birthday this past weekend.

The cake consists of three parts: the actual cake, dulce de leche, and a caramel frosting.

Making the cake was very easy. One note I have on the recipe is it says to keep the egg whites at room temperature. Traditionally, cold eggs and a frozen bowl and beaters make it easier to beat egg whites to stiff peaks. So this is what I did and my egg whites beat up nice and stiff and folded into the cake batter well. I'd suggest that you do this as well so that you don't spend forever beating your egg whites, especially if you don't have a hand mixer.

The dulce de leche was a bit harder, mostly due to an omission in the recipe. The recipe simply says to use 1 quart of milk with the sugar and baking soda and simmer for 1-3 hours. I learned the hard way that this should be whole milk. If you don't use whole milk, it won't thicken up and reduce quite like it should. I let the mixture go for almost 4 hours, but it never did reduce to one cup...it reduced to about two cups with the 2% milk I used. It was delicious nonetheless and was thick enough for use with the cake.

The frosting was straightforward. I added more confectioner's sugar and milk than the recipe called for and it turned out great. It's really up to you though...I go by taste and I thought it needed more powdered sugar.

When it came time to assemble the cake, I noticed from partysugar's picture that the cake looked like it was absorbing the dulce de leche, and the cake was losing it's structural integrity. I decided to put a thin layer of frosting on each layer before I put on the dulce de leche to make a "frosting dam" to try to keep the dulce de leche as a distinct layer. This worked well and I'd advise it if you made this cake.

The verdict: the cake was delicious. Everybody at my mother's birthday dinner thoroughly enjoyed the cake, as did my coworkers when they got the leftovers this morning. The only major change I would make would be to back off on the almond extract in the cake- maybe reduce it to 1/2 tsp instead of 1 tsp, because I felt that it overpowered the dulce de leche a bit.

If you're going to make this cake, I wouldn't try to do it all in one day. I'd make the dulce de leche and the cakes on one day, and then make the frosting and assemble it the next day. This is what I did and it worked well, and the cakes stored well at room temperature wrapped securely in plastic wrap once they had completely cooled.

Enjoy!

The Finished Product

Grilled Salmon Sandwich

partysugar — Wed, 14 Nov 2007 05:30:50 -0800

Grilled Salmon Sandwich
From Martha Stewart

2 tablespoons dry mustard
3 tablespoons packed light-brown sugar
1/2 teaspoon soy sauce
1 tablespoon olive oil
4 salmon fillets, about 6 ounces each
Salt and freshly ground black pepper
1/2 bunch arugula, leaves slightly wet
4 sourdough bread, crusts trimmed

Combine mustard and sugar in a small bowl. Stir in 1 1/2 tablespoons water. Add soy sauce and 1 teaspoon oil. Set aside.
Heat a grill or grill pan until very hot.
Brush salmon with remaining oil; season with salt and pepper. Grill for 5 minutes, or until browned. Turn and cook for another 5 minutes, or to desired doneness.
Toast bread and place on plates. Top each with wilted arugula and a salmon fillet. Drizzle mustard sauce over top. Serve immediately.

Serves 4.

Lentil Spread

partysugar — Tue, 13 Nov 2007 08:30:03 -0800

Lentil Spread
From Martha Stewart

1 cup French green lentils
2 cups homemade or low-sodium store-bought vegetable stock
1/2 onion, cut into 3 wedges
4 sprigs fresh thyme, plus more for garnish
1 bay leaf
1 1/2 teaspoons coarse salt
1/4 teaspoon freshly ground pepper
1 tablespoon extra-virgin olive oil
8 ounces shallots (about 1 1/2 cups), thinly sliced
8 ounces cremini mushrooms, thinly sliced (about 3 1/2 cups)
1/3 cup dry sherry
1/2 cup hazelnuts, toasted and coarsely chopped
2 hard-boiled eggs, whites finely chopped, yolks reserved for another use
50 low-fat whole-wheat crackers

Bring lentils, stock, 1 3/4 cups water, onion, thyme, bay leaf, salt, and pepper to a boil in a medium saucepan. Reduce heat; simmer, adding water as needed (about 1/2 cup at a time) to prevent lentils from drying out, until they are tender, about 30 minutes. Discard onion, thyme, and bay leaf; set lentils aside.
Meanwhile, heat the oil in a large skillet over medium heat. Add shallots, and cook, stirring often, until golden, 10 to 12 minutes.
Add mushrooms; cook until mushrooms have softened completely and shallots are deep-golden brown, 6 to 8 minutes.
Add sherry, stirring to scrape up browned bits. Remove from heat.
Reserve 2 heaping tablespoons of shallot mixture for garnish; refrigerate, covered, until ready to use.
Process remaining shallot mixture, the lentils, and nuts in a food processor until coarsely combined.
Transfer to a large bowl, and stir in the egg whites.
Line a 5-by-10-inch loaf pan with plastic wrap, allowing 3 inches to hang over each long side. Spoon lentil mixture into pan, and fold plastic over top. Top with another loaf pan filled with heavy cans. Refrigerate 4 hours (or overnight).
To serve, unwrap top, and invert onto a platter. Bring to room temperature. Garnish with reserved shallot mixture and thyme sprigs. Serve with crackers.

Serves 10.

PartySugar's Dulce De Leche Cake

partysugar — Mon, 12 Nov 2007 12:15:39 -0800

PartySugar's Dulce De Leche Cake
Modified from Williams Sonoma, Martha Stewart, and Emeril Lagasse

For the dulce de leche filling:
1 quart whole milk
1 cup sugar
1 vanilla bean, split in half and seeds scraped
1 tsp. baking soda
2 tbsp. water

For the cake:
2 cups unbleached all-purpose flour
1 tbsp. baking powder
1/2 tsp. salt
12 tbsp. (1-1/2 sticks) unsalted butter, at room temperature
1-1/2 cups sugar
2 tsp. vanilla extract
1 tsp. almond extract
1 cup milk
5 egg whites, at room temperature

For the frosting:
12 tbsp. (1-1/2 sticks) unsalted butter
1 package (16 oz.) confectioners sugar
1/2 cup heavy cream, plus more if needed
1 tbsp. pure vanilla extract
pinch of salt
sliced almonds, optional for garnish

Make the Dulce De Leche Filling

In a large heavy saucepan, combine the milk, sugar, vanilla bean, and seeds and bring to a gentle simmer over medium heat, stirring to dissolve the sugar. When the milk begins to get foamy on top, stir to incorporate the foam.
In a small bowl, dissolve the baking soda in the water, and add to the milk mixture.
Reduce the heat to low and cook uncovered at a bare simmer. Let cook, stirring occasionally without working the foam into the milk. After 1 hour remove the vanilla bean.
Continue cooking, skimming occasionally, until tan, very thick, and reduced to about 1 cup, 1-1/2 to 3 hours depending on the heat of your stove. The milk will continue to darken as it cooks. Strain into a clean container and let cool. Cover and refrigerate until ready to use. The dulce de leche will thicken as it cools, and will keep refrigerated for up to 2 weeks.

Make the Cake:

Position a rack in the middle of an oven and preheat to 350ºF. Butter and flour two round cake pans each 9 inches in diameter and 1-1/2 inches deep.
In a medium bowl, sift together the flour, baking powder, and salt.
In a large bowl, using an electric mixer set on medium-high speed, beat the butter until light.
Gradually add the sugar, beating until well blended. Beat in the vanilla and almond extracts.
Reduce the speed to low and, dividing the flour mixture into three batches, beat the flour mixture into the butter mixture alternately with the milk just until combined.
In a large bowl, using an electric mixer fitted with clean, dry beaters and set on high speed, beat the egg whites until stiff peaks form.
Using a rubber spatula, gently fold the beaten whites into the batter just until incorporated. Divide the batter between the prepared pans; smooth with the spatula.
Bake until a toothpick inserted into the centers comes out clean, about 30 minutes. Transfer to racks and let cool in the pans for 10 minutes. Run a sharp knife around the pan sides to loosen the cakes. Invert onto racks and let cool completely.

Make the Frosting:

In a small saucepan, melt butter over medium-high heat until nut-brown in color, about 8 minutes. Remove pan from heat and pour butter into a bowl, leaving any burned sediment behind; let cool.
In the bowl of an electric mixer fitted with the paddle attachment, add confectioners sugar, vanilla, salt, and butter. With the mixer on low, slowly add cream; beat until smooth. If frosting seems too thick, stir another tablespoon cream into the mixture.

Assemble the cake:

Carefully slice each of the two cooled cakes in half to make four layers. Set one layer on the cake plate. Generously spread about 1/3 cup of the dulce de leche on top. Top with another cake layer and spread with another 1/3 cup of the dulce de leche. Repeat with another cake layer and top with the final forth cake layer. Set dulce de leche aside.
Frost the top and sides of the cake with the frosting. If using the sliced almonds, press into the sides of the cake. Drizzle with remaining dulce de leche. Refrigerate until serving.

Serves 8–12.

Note: The cakes and dulce de leche may be made in advance.

Roasted Garlic Mashed Potatoes

partysugar — Tue, 06 Nov 2007 13:45:00 -0800

Roasted Garlic Mashed Potatoes
From Martha Stewart

2 large heads garlic
1 teaspoon olive oil
4 pounds all-purpose Maine potatoes, peeled and quartered
Salt and freshly ground black pepper
8 tablespoons (1 stick) unsalted butter
1 1/4 cups heavy cream

Heat oven to 425 degrees.
Slice tops 1/4-inch off garlic heads, and discard. Coat heads with olive oil, and wrap heads in aluminum foil. Bake until tender and golden, about 45 minutes. Remove from oven, and let stand until cool enough to handle. Carefully peel garlic cloves; set aside.
Place potatoes in a large stockpot, cover with cold salted water, and bring to a boil. Cook until very tender, about 12 minutes. Drain in a colander, and pass through a potato ricer or food mill over a large bowl.
Heat butter and cream in a saucepan until butter has melted and cream is hot.
Pour over riced potatoes, season with salt and pepper, and stir well to combine. Gently stir in the roasted garlic cloves; serve.

Serves 8.