Stuff I'd Like to Cook and Food Stuff

My Google Reader is stuffed with recipes I want to make and a few food related items I thought I'd share. We're contemplating throwing a party in the next month or two, so I have collected a number of party-friendly foods, which might work for your Super Bowl gourmands.
Party Friendly Foods

• White Cheddar Puffs with Green Onions adapted from The Bon Appetit Cookbook: Fast Easy Fresh by Barbara Fairchild. Via Serious Eats.
  
• Smoked Salmon Tartare and Potato Chip Canapes from Serious Eats - has anyone else noticed a distinct potato-chip-used-like-a-nacho-chip trend?
  
• White Bean and Mustard Greens Dip adapted from Martha Stewart's Hors d'Oeuvres Handbook via Serious Eats - you could use dry white beans per Mark Bittman and the mustard greens are good for the biodiversity of your leafy green intake, which is good per Michael Pollan's IIn Defense of Food: An Eater's Manifesto.
  
• Triple Chocolate Stuffed Mocha Cupcakes from Eat Feed Autumn Winter: 30 Ways to Celebrate When the Mercury Drops by Anne Bramley via Design*Sponge.
  
• Ann’s Red Velvet Cake by Amy Butler via Design*Sponge - beautiful food photos and the color would be perfect for a Cardinals fan.
  
• Creamy Cream Puffs by Kim at Ordinary Recipes Made Gourmet via Serious Eats.

Not So Party Friendly Foods

• Cottage Pie from Serious Eats - When I think of Shepard's Pie, I think I'm really thinking of Cottage Pie, because when I eat Shepard's Pie I'm always disappointed.
  
• Barley Risotto by Kristen Swensson as part of her Healthy & Delicious series for Serious Eats - As part of my effort to increase the biodiversity of my diet I'm looking at this recipe in terms of adding a grain I don't usually consume: barley.
  
• Challah Pain Perdu with Vanilla Crème Anglaise from Serious Eats - a.k.a. super snazzy French toast.
  
• Cheese and Bacon Potato Cake adapted from Simply French: Patricia Wells Presents the Cuisine of Joel Robuchon from Serious Eats.
  
• Beignets with Lavender Sugar and Apricot Sauce from Serious Eats - Lavender was one of the flavor trends of 2009 noted by Lynn Dornblaser of the global research firm Mintel in All Things Considered's Forecasts for 2009, which aired January 1, 2009, a week after Kerry Saretsky posted this recipe.
  
• Roasted Garlic and Winter Squash Soup with Spicy Tomato Salsa adapted by We Heart Food from Ultimate Soup Bible by Anne Sheasby via Serious Eats - We are quite content with the squash soup recipe from The Flying Biscuit Cafe Cookbook: Breakfast and Beyond, but I'd like to have an alternate option.
  
• Braised Winter Squash with Garlic adapted from How To Cook Everything: Simple Recipes for Great Food by Mark Bittman via Serious Eats.
  
• Ziti with Skillet-Roasted Root Vegetables adapted from the January issue of Bon Appetit via Serious Eats.
  
• Grapefruit Curd from Honey & Jam via Serious Eats - It is citrus season here in the Southland and I've been looking for a way to sneak some grapefruit into my life. This recipe has me dreaming of lemon meringue pie too.
  
• Antipasto Pizza by Tara Mataraza Desmond for her Meat Lite series on Serious Eats.
  
• Pumpkin Orzo with Sage from Serious Eats - I thought this was going to increase the biodiversity of my diet because I thought orzo was a grain and then I discovered it's just rice-shaped pasta, but then I realized I don't have nearly enough pumpkin in my diet, so it all works out.
  
• No-Knead Pizza Dough by Jim Lahey via Serious Eats.
  
• Chocoholic Torte by Wendy Dooldeniya via Design*Sponge.

Food Stuff

• PickYourOwn.org's instructions for How to Freeze Greens, like Spinach, Collards, Kale and Swiss Chard as recommended by Not Martha. Maybe this would work for leafy herbs like parsley and basil?
  
• Jamie Forrest of CurdNerds explains why Sweet Grass Dairy's Green Hill is his favorite artisanal cheese over at Serious Eats.
  
• Serious Eats City Guide to Los Angeles.

Ahh . . . my Google Reader Starred Items is now ready for its weigh-in.

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