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Sunday, January 29, 2012

The Hungry Yuppies Have a Party

Swiss Fondue
2 Cups Swiss cheese,shredded (I used Emmentaler)
2 Cups Gruyere cheese, shredded
1 TBS flour
1 Clove garlic, peeled
1 1/2 Cups dry white wine
1 TBS lemon juice
2 TBS kirsch or cognac
Salt, pepper and nutmeg to taste
Cubed bread, roasted potatoes, broccoli, red peppers and apples for dipping

I thought it was time to finally break out the fondue pot I received for Christmas and throw a little party. Fondue is the perfect party dish because it's so much more fun to eat with friends, and everyone loves dipping things into cheese! I served a classic Swiss fondue with dippers such as apples, broccoli, roasted potatoes, and lots of bread. It was a little nerve-wracking making this for the first time for a crowd, but this recipe did not let me down.  Of course a party wouldn't be complete without an assortment of nibbles, so I made a couple of really fun appetizers too. 

Coat cheese with the flour (this step is really important).  Heat wine and lemon juice on the stove in a heavy-bottomed pot until hot.  Slowly add the cheese a handful at a time, stirring constantly so the cheese does not burn.  Once the cheese has melted and begins to bubble, add the kirsch and season with salt, pepper and nutmeg.  Rub the inside of the fondue pot with the garlic clove.  Pour cheese into fondue pot for serving.

The Main Event

Spicy Marinated Olives & Five-Spice Mixed Nuts

Spinach-Mushroom Empanadas & Onion and Olive Tart

Bacon-Wrapped Dates

The night was a huge success. There's only one problem:  I may have to do this every weekend now!

Saturday, January 21, 2012

Broccoli Soup with Pasta

Broccoli Soup with Pasta
Adapted from CookStr.com
Salt
3/4 LB broccoli florets
2 TBS EVOO
2 Cloves garlic, minced
1 Cup sliced leeks
Fresh cracked pepper
4 Cups low-sodium broth (Chicken, vegetable or beef)
6 OZ short, tubular pasta

Now that it has finally snowed here, the reality is setting in that we have a long winter ahead of us.  Here's an insanely simple recipe that's perfect for warming up on a busy weeknight, or lazy weekend.  This broccoli soup is a lighter alternative to those creamy or cheesy versions and it comes together with just a few ingredients.  I add leeks in this version, which instantly upgrade any store-bought broth in combination with the broccoli.  The pasta also absorbs all that delicious broth while cooking.

Bring a pot of salted water to a boil.  Add broccoli and cook for 5 minutes, or until tender.  Drain and set aside.

Heat oil in a soup pot over medium-high heat.  Add garlic and leeks, saute for 1 minute.  Add broccoli and season with salt and pepper.  Saute for 5 minutes more, periodically mashing broccoli with a wooden spoon into small pieces.  Add the broth and bring to a boil.  Add the pasta, cover, than cook until pasta is al dente.  Top with a drizzle of olive oil and freshly grated parmesan if desired.



Tuesday, January 17, 2012

Healthy Resolutions

Roasted Mushroom and Green Bean Farro Salad
Adapted from ClosetCooking.com
2 Cups water
1 Cup farro
8 OZ mushrooms, quartered
1 LB green beans, trimmed and cut into bite sized pieces
1 TBS oil
1 TBS thyme, chopped
Salt and pepper to taste
1/4 Cup feta, crumbled
1/4 Cup walnuts, coarsely chopped and toasted
1/4 Cup balsamic vinaigrette, preferably homemade

I really didn't make any New Year's resolutions this year (that is, any I actually intended to keep), so I decided to keep-up the healthy habits I picked up from last year instead.  One of those is bringing lunch into work more often.  Not only has it saved me a ton of money so far., but I also feel better knowing exactly where my food is coming from.  I don't want to get stuck eating the same thing every day, so I've been searching for easy, make-ahead recipes that are still commute friendly.  I haven't cooked with farro before, so I decided to give this hearty salad a try for this week's lunch.  You can easily add any vegetable, nut or cheese to this, but I love the combination of all these ingredients.  Much better than those limp salads from the deli!
  
Preheat oven to 400 degrees.  Bring water and farro to a boil.  Reduce heat and simmer, covered, until farro is al dente (about 20 minutes).  Set aside.

Toss the mushrooms and green beans in the oil, thyme, salt and pepper and place them on a baking sheet in a single layer.  Roast until they start to caramelize, about 20 minutes, flipping halfway through.  Let cool.

Mix farro, vegetables, cheese and nuts.  Toss with vinaigrette and sprinkle with more thyme if desired.  Divide into containers, then just grab and go in the morning.


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The Hungry Yuppies, Annie and Rich, are a young couple from CT who are self-proclaimed foodies. Annie is the chef, and Rich is her willing taste tester. Juggling a full time job in the city wasn't going to get in the way of Annie's love for cooking. It's about eating well whether you have just 30 minutes on a Monday night, or all day on a rainy Sunday.