The Union Square Cafe's Bar Nutsfrom Nigella Bites by Nigella Lawson
2 1/4 c. assorted unsalted nuts
2 Tbs. coarsely chopped fresh rosemary
1/2 tsp. cayenne pepper
2 tsp. dark brown sugar
2 tsp. Maldon or other sea salt
1 Tbs. unsalted butter, melted
Preheat oven to 350 degrees F. Toss the nuts (if bought separately) and spread out on a large baking sheet. Toast in the oven till they become light golden brown, about 10 minutes.
In a large bowl, combine the rosemary, cayenne, sugar, salt and melted butter. I happened to have a can of assorted mixed nuts, but they were salted...so I just cut back on the amount of salt I added in the mix...just a couple small pinches.
Thoroughly toss the nuts in the spiced butter and serve warm. And once you eat these, you will never want to stop. So true Nigella, so true. 
Party Popcorn ...see...party...it fits...totally
Party Popcorn ...see...party...it fits...totallyfrom Nigella Express by Nigella Lawson
yield: 12 c.
2 Tbs. vegetable oil which I omitted because I was using my microwave air popper
1 c. unpopped popcorn
4 Tbs. butter
2 tsp. ground cinnamon
2 tsp. ground cumin
2 tsp. ground paprika
4 tsp. sea salt
4 tsp. sugar
Put the oil into the biggest pan you have with a lid over high heat, add the popcorn, and quickly put on the lid. Let the popcorn pop, shaking the pan every now and then to keep the kernels moving. You will hear it, but don't be tempted to look, unless you want to get shot at tee hee, and once it has stopped popping, take it off the heat. Or simply put it in your microwave popper...probably in two steps because it only holds up to half a cup...and pop it without the added oil.
Melt the butter with the spices, in another pan or microwave that too add salt and sugar and pour it over the popcorn. Put everything into a large paper shopping bag. Fold the top over to hold in the popcorn ...or toss in huge bowl covered with a large plate and held tight! Shake until popcorn is thoroughly coated with spicy butter. Serve.
Serve nice and pretty...or throw in bowls, grab a cold beer and turn on the game!
If you've created one of Nigella's recipes in a Party fashion this week...or could make it relate somehow, please join us at I Heart Cooking Clubs and add a link to your post! The more people at the party, the merrier! And while you're there...check out the theme for next week.
I also wanted to take a minute to say !!!YIPPEE!!! girlichef is today's Foodista Featured Blog of the Day! Click on the button if you'd like to check it out! Many thanks to Foodista for this awesome recognition.
I set it out to come to room temperature (because that's when cheese is at its best...you can taste and see it in the state it's meant to be tasted and seen) then just cut out a wedge to begin with.
MmmmHmmm. Pretty. Can you tell that the center was soft and creamy? Bliss. My favorite thing to do with Brie is to roast a head of garlic and then shmear it all over the top of the brie and stick it in the oven for a few minutes. Just until it starts to get really soft. I usually get two rounds and shmear the other with an apricot jam or jalapeño jelly and put it in next to the garlicky one. Then I have a nice loaf of crusty bread and a bottle of wine and some good company to help me savor the whole delicious mess. But, I did not do that this time...sorry to tease. It even made me want some more. I did start by eating it with some crackers and apple slices. Good.
What I decided I was really in the mood for was a nice grilled brie sandwich. So, I found a nice little individual french loaf which was accidentally, I think spattered with a random line of 
I loved the Ile De France Brie...it was mild and creamy and did not have an overwhelming ammonia smell that you get with Brie's sometimes. I will definitely buy it 
This is also my entry for this weeks 
Queso Blanco
1 gallon whole milk (
Line a sieve with cheesecloth (folded over 4x) or butter muslin. Set the sieve over a very large bowl and scoop or pour your curd into the lined sieve. Save this leftover liquid (whey) to make ricotta (which I'll show you another day), use in baking bread or pouring over your compost pile or into your garden. Lift the sieve from the bowl and place over an empty bowl. Fold over the edges. 
Place a small plate and some weights on top (to help press out extra whey). Refrigerate for 5-7 hours.
Remove from the refrigerator and use any whey in the bottom of the bowl as you used the previous whey.
Remove the plate & weight. Peel back the cheesecloth and place cheese in a bowl. Stir in sea salt to taste, if you wish. Kind of a strange way to add the cheese, right? Well, I just sprinkled it over the outsides. I think it needed a bit more salt...I wonder if you could add it earlier in the process with good results? I'll try it next time.
You'll notice that I made mine in a regular old metal strainer, but you can use a cheese mold if you have one. I just ordered and received some from 
Go on over and check out Natashya's Queso Blanco 
Pizza Baked Spaghetti
by girlichef
This works best in a 12" cast iron skillet. Well, I imagine that's the way it works best because that is how I've made each and every single time...my beloved cast iron skillet that has been with me since the beginning. And remember, add any other veggies you like at the point where I add the onions & garlic. Add any other meats & veggies as the pizza topping in the end, also!
~1lb. spaghetti, cooked to al dente
~3/4 lb. Italian sausage, loose (out of casings)
1 red onion, sliced
3 cloves garlic, minced
~4- 4 1/2 c. Spaghetti sauce of your choice
Italian seasoning- to taste
~1/2 c. + 1/2 c., (divided) Italian blend cheese or simply freshly grated Parmesan
2 c. Mozzarella, shredded
Pepperoni
Preheat oven to 375 degrees F.
While the oven is preheating, brown your Italian Sausage in your large skillet. Once it is almost cooked through, add your onions & garlic and continue to cook until sausage has finished cooking and onions and garlic are soft & slightly caramelized.
While this is cooking, prepare your spaghetti noodles. Add the sauce (cold is fine), the 1/2 c. of Italian Cheese Blend or Parmesan and your Italian Seasoning and toss well to combine.
Add your pasta mixture to your skillet with the cooked sausage and veggies (off the heat). 
Stir everything up well to combine. Pack and flatten the whole mixture into the skillet.
Top, in a pizza-like fashion, with the remaining Italian Blend/Parm. cheese and the Mozzarella. Arrange pepperoni over the top. 
Transfer to preheated oven and cook ~15-20 minutes or until cheese is hot & bubbly and sauce is heated through.
Let cool for at least 10 minutes or so, giving the cheese time to "set" a bit. Cut into slices, like a pizza and serve! Or just scoop it out, either way...I just go with the whole Pizza Baked Spaghetti theme!
Comfort food!
Be careful, it's addicting.
