Tag Archives: Seventeen Magazine

Halloween Howler

30 Oct

halloween

Here at Saucy Cherie, we hold two truths quite dear. One: we are saucy! And two: we love Halloween.

This year, we are hatching a plan for a monster movie marathon with friends, complete with a booooffet of horrors d’oeuvres.

We are in full party planning mode and here are our ideas thus far.

UPDATE: we just discovered the ultimate Halloween apple dipper: Dulce de leche made in the slow cooker.

Nothing goes better with movies than popcorn. We can’t decide between these two ideas: pumpkin pie spiced pumpkin seeds tossed with regular popcorn, or caramel apple popcorn. For the latter, we’re thinking of combining two separate batches of flavoured popcorn: tossing caramel corn with a batch from this recipe (thank you Seventeen magazine).

one bowl of fresh, dry white popcorn
one small pkg of green apple Jell-O
one cup sugar
one cup corn syrup
Combine all but popcorn in saucepan and heat until it bubbles-stirring constantly. Drizzle over popcorn, mix well to coat. Pour popcorn onto wax paper to set.

UPDATE:

Pink Popcorn
from dinnerwithjulie
15 cups of popcorn

2 cups sugar
1/2 small box red Jell-O gelatin powder
1/2 cup water
1 Tbsp. butter
1 tsp. vanilla
1/4 tsp. baking soda

Put the popped popcorn in a large bowl, carefully picking out any unpopped kernels. Preheat the oven to 250F. Line one or two rimmed baking sheets with foil.

In a medium saucepan (with room for the mixture to at least double in size), bring the sugar, Jell-O, water and butter to a boil. Once fully boiling cook for 4 minutes without stirring, swirling the bowl occasionally. Remove from the heat and stir in the vanilla and soda. Pour over the popcorn and toss with tongs to coat completely. Spread out onto the baking sheets and bake, stirring once or twice, for an hour. Set aside to cool.

Then, we’re on to the savory yummies.

halloween food 1

BLOODY MARY DIP

1 small or 1/2 cup Vidalia onion, chopped
16 ounces cream cheese, softened
1/3 cup mayonnaise
1/2 cup clamato
1/3 cup tomato paste or sun dried tomato
2 tablespoons prepared horseradish
2 tablespoons lemon juice
2 teaspoons hot sauce
1 teaspoon Worcestershire sauce
2 teaspoon red dye
Salt and freshly ground black pepper

Mix and chill. We’re going to serve ours with celery sticks, cucumber and fat pretzels for dipping.

MONSTER MASH
While we plan to serve this as a spread for baguette, we are also dazzled by the thought of spreading it on naan and topping it with cambazola to melt in the oven.

Roasted Garlic and White Bean Spread

Prepare the garlic by trimming the top of a bulb and placing it on a piece of aluminum foil. Drizzle a tablespoon of oil over the exposed tips, sprinkle a bit of coarse salt, and wrap tightly in the foil. Bake at 350 degrees F for about an hour.

Spread
Cloves from two medium heads roasted garlic
1 can white beans, drained and rinsed (about 1 1/2 cups)
1/2 tsp or more coarse kosher salt
Extra virgin olive oil for thinning (optional)

Vinaigrette
2 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
1/4 tsp Dijon mustard
Sliced baguette, toasted pita bread wedges, or crusty Italian bread for serving.

To make the spread: Squeeze the soft, golden cloves out of their skins into the bowl of a food processor. Use the back of a spoon to mash the cloves against the side of the bowl. Add the beans and salt and process until the mixture is smooth and holds its shape. (If the mixture is too thick, stir in a little olive oil.) Taste and adjust the seasoning with salt, if desired.

To make the vinaigrette: In a small bowl or cup, whisk together the olive oil, lemon juice and mustard.

To serve, mound the spread on a plate and drizzle with vinaigrette. Serve with sliced baguette, toasted pita bread wedges or crusty Italian bread.

halloween food 2

BAT WING DRUMETTES

We love the graveyard good looks of exposed bone when you scrape chicken wing drumettes into lollypops. We are going to create a sticky/ burnished/lacquered teriaki version of chicken wings.
Use 3 lbs (1.3 kg or 24 pieces) of chicken wings: Using a paring knife, cut around the bone just below the knuckle, at the skinny end of each drumette. Slice through the meat and tendon. Scrape the meat up towards the fat end of the drumette, creating a ball-like shape at that end. (There is no need to be precise; the cooking process will complete your artistry.) Trim off the bit of fat at the knuckle. Transfer chicken to a large re-sealable plastic bag with marinade for at least two hours.
Marinade
1 C. soya sauce
1 C. honey
1 1/2 T. ginger  (or more if you like)
1/4 C. lemon juice or Jack Daniels (or other whiskey or bourbon)
3 or 4 cloves of minced garlic

Put on sheet and bake with the marinade on them for about 1 hr. at  400.   Flip wings throughout cooking so both sides are nice and brown.
Just before eating – drizzle honey over top of wings and cook just a bit longer.

SEA CREATURE SKEWERS

What’s easier than threading shrimp onto skewers, grilling and dipping?

We are torn between a pumpkin seed satay sauce and a pumpkin seed pesto. We can imagine how bright tasting a cilantro/lemon/cumin/coriander/orange zest pesto would be — and perfect with grilled shrimp.

CANAPEYES

Simple. Brush baguette slices with Italian roasted red pepper spread. Top with slices boccocini and green olives for eyes. Eat.

Seventeen magazine recipes redux

5 Oct

Shout out to food blogger Nibs and Beans  who gave me a gleeful giggle. She is also cleaning out her cluttered recipe files and took a brave crack at Seventeen Magazine’s watermelon cookies:
watermelon cookies

Now and then

11 Sep

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We would never dream of monkeying with our recipe for spaghetti carbonara. How chopped bacon and onion have their slippery way with noodles, the creamy egg yolk and parmesan coating every strand, the gorgeous grassy bites of fresh parsley. Perfection. True, we’ve slipped in a dash of red pepper flakes and a weensy bite of garlic, but they are truly unnecessary. We astonished our younger self making this for a family dinner after clipping ripping it from Seventeen Magazine (circa 1980-something-embarrassing, see below). So simple. So perfect.

NYC carbonara

NYC carbonara 2

After hearing us moan on and on about this hoarded cherished recipe, our betrothed took his first crack at this recently:

doug's carbonara

And wouldn’t you know it. It turned out perfectly. Sigh. Is there anything that man can’t do?

Spaghetti Carbonara

Recipe adapted from Seventeen Magazine
UPDATE: We like one egg and 1/4 pound or 113ish grams 4 oz) of pasta per person, so just multiply that for a group. If you’re boiling a pound/454 grams/16 oz, that’s for four so use four eggs. We also now beat the eggs and mix in the cheese, minced parsley, black pepper (a splash of heavy cream if we have it). Makes stirring into hot noodles coated with bacon-ey goodness that much easier

8cf3eefd-6be4-44d2-a9ee-560333bb7b98a1c81474-f833-42c6-99ab-0c3cc9ca112c4 quarts water

1/2 tsp salt

1/2 lb bacon

1/2 medium onion, chopped

16 oz thin spaghetti (we served three people using 3/4 of a box)

2 tbsp butter

1/4 cup chicken broth

3 eggs

1/2 cup chopped parsley

3/4 cup grated Parmesan

Bring water to boil. In the meantime, chop bacon into 1 inch pieces, chop onion, parsley. Brown bacon and remove, draining all but 2 tbsp fat. Add onion to pan and saute until soft. Add bacon again. When spaghetti is cooked, drain but reserve some starchy water. Pour chicken broth into pan and scrape up browned bits. Add spaghetti and toss in butter, stirring until butter melts.

Remove skillet from heat. Add three raw eggs and stir quickly to blend. The heat from the noodles will cook them nicely; leaving the skillet on the stove would scramble them. The noodles should be loose enough to stir easily. If they are too tight, add reserved water to loosen.

Mix in parsley, and sprinkle with Parmesan. Toss well until cheese is evenly distributed. Serve immdiately. Makes four servings.

Mario Batali’s

  • 1/2 pound guanciale (or pancetta or good bacon)
  • Salt
  • 1 pound dry spaghetti
  • 1 cup Parmigiano-Reggiano, grated
  • 4 eggs, separated
  • Black pepper, freshly ground
  1. In a 12- to 14-inch sauté pan, render and cook the guanciale until it is crispy and golden, 6 to 8 minutes. Do not drain the fat from pan and set aside.
  2. Bring 6 quarts of water to a boil and add 2 tablespoons salt. Cook the spaghetti, until tender yet al dente. Drain the spaghetti, reserving the pasta cooking water.
  3. Reheat the guanciale in the pan with the fat and add approximately 1/4 cup of the pasta cooking water. Toss in the cooked spaghetti and heat, shaking the pan, until warmed through, about 1 minute. Add the grated cheese, egg whites and black pepper and toss until fully incorporated. Divide the pasta among 4 warmed serving bowls. Make a nest in the center for the egg yolk. Gently drop an egg yolk into each serving, season with more freshly ground black pepper and grate additional cheese over the top. Serve immediately.

THAT WAS THEN, THIS IS NOW

Since preparing carbonara in our teenhood, we’ve adapted a signature way of preparing other baconish pasta. Our favourite on-the-fly pasta (a spicy tomato clam dish) begins with adding olive oil to a hot pan, followed by a sprinkling of sea salt, crushed red pepper flakes, and… wait for it… a few slices of pepperoni. We routinely save some thin rounds in freezer bags for such emergencies. Sliced into matchsticks, the pepperoni fat and flavour melts into the oil, making it positively dreamy. Once things are sizzling and smelling like heaven, we add a drained can of clams and some fresh garlic. True story. When they’ve had a good bath, we pour in a can of diced tomatoes with their juice and let the whole thing simmer. We’ve dared to add a splash of wine, a shot of vodka, or a splosh of beer to the bubbling mix as we allow it to reduce ever so slightly.

A sprinkling of fresh parsley and a bit of parmesan as you’re serving, and you’re done. Yum!

It’s a versatile dish. You can forgo said clams in favour of shrimp, salmon chunks, or anything else you can think of.