To me the best popsicles are fresh ones with chunks of real fruit. Although I've never frozen a homemade version, it's really not that hard to do. With the right kitchen tools - a food processor, fine mesh strainer - and a few cheap super market add ons - dixie cups and popsicle sticks - you can have a tasty and refreshingly cool summer treat. Not a fan of watermelon? Substitute your favorite red fruit - such as strawberries or raspberries - for the melon. This recipe is not difficult, it's just time consuming, so be sure you are not in a rush when you go to make these red, white, and blue treats. It also makes for a great project with children! To add the recipe to your favorites read more
Posts for June 27th 2007
On Monday we rounded up some tips to ensure that you eat well on your honeymoon, and today I'm going to supplement that list with a few tips on how to find the best restaurants in your honeymoon destination. In fact these tips don't limit themselves to honeymooners, as they could come in handy for anyone planning a trip.
- First of all, determine where in the world you're going. When you book your hotel reservations, you may want to book your restaurant reservations then too. Most places can take reservations far in advance - just be sure to call and confirm your reservation closer to the date.
- Research the area. If you're headed to an area you're not familiar with (be it Hawaii, Napa, Iceland, Sydney, etc.), start by asking friends and family for tips. Also check out guidebooks, such as Lonely Planet, for some good ideas.
- Beyond travel books and magazines, I also recommend an online search. There are tons of fantastic food bloggers all over the globe and many of them love to talk about the places they've eaten. Find ones in your destination and go through their archives and see what looks good. You might even have luck dropping them an email! Also, be sure to check out online recommendations like the ones at Yelp.
A few more tips, so read more
A few weeks ago I waltzed into my local wine shop to see the gracious owner Jason. I was home alone for the week and wanted a delicious and refreshing bottle of white wine to enjoy all by myself. He pulled me aside and gave me this bottle! If you have yet to build a relationship with your neighborhood wine guy, use my free bottle of wine as an example: do it! I drank the smooth, crisp wine with a zesty bite and dry finish in one sitting. Naturally I had to share this wine with you, but when I started to read the label I got a little confused - I'm fluent in Spanish, not French. Luckily I talked to a very informed wine snob friend and got the lowdown:
- Coteaux du Languedoc refers to a region in the South of France.
- Picpoul de Pinet refers to the type of grape or the wine varietal.
- Domaine Felines Jourdan is the name of the winery.
- Generally Picpoul de Pinets are light, fragrant, and floral wines that work well as a bright apperitifs or paired with seafood.
With the weather heating up and the bbq busy grilling, it can be hard to find the perfect wine for summer sipping. Vegetables in winter are usually part of a sauce or as a component in a dish, however in summer we enjoy them in their pure and simple form, lightly grilled or softly dressed. Here are some useful hints to help you select the right wine:
- Pair raw vegetables with chilled whites. A white Rioja or Alborino pairs nicely with raw tomatoes and a dry Rose works well with a caprese salad.
- For heartier vegetables like charred peppers or dishes with rich cheeses, opt for a lighter red like a complex Pinot Noir.
- Fresh corn goes nicely with a buttery Chardonnoy or crisp Sauvignon Blanc.
- Experiment! Instead of the popular Chardonnay or Pinot Grigio try an off-dry Reisling or lesser known grape such as a Viognier or Trebbiano.
- For a picnic purchase small wines sold in plastic quarter bottles.
- Don't be snobby about a screw-cap. More and more good quality wines are coming with an easy to open screw cap.
- When in doubt drink bubbly!
A blend of seasonings used to flavor meats, vegetables, and fish. The blend of dried spices is rubbed and pressed onto the surface of the food before grilling. Acts like a dry marinade enhancing the taste in the same way that salt, pepper, and sugar would.
- Looks like sexy is the new lady-chef's uniform. I've always thought cooking was sexy, but this does seem a bit sexist - true but sexist... Plus, chef Rebecca Charlees is suing her former sous-chef over intellectual property (aka her menu).- New York Times
- If you live in the Bay Area you're set. There are now over 80 farmer's markets, and with those great fresh ingredients, you can make something tasty like very berry pudding with lavender cream. - San Francisco Chronicle
- Summer is time to savor the smoky spell of Memphis bbq. - Chicago Tribune
- Lighten up in the heat with cool, crisp wines such as champagne, vinho verde, cava and more. - Houston Chronicle
- If you're in downtown Minneapolis, be sure to stop by Mill City Farmer's Market. - Minneapolis-St. Paul Star Tribune
- For the Fourth of July, head outside and keep the food simple and traditional. - Sacramento Bee
- One of these days I will finally get around to making my own paella. Maybe even a paella with a Californian spin. - Los Angeles Times
The magazine Cook's Country recently hosted a recipe contest where their readers sent in their old-school family recipes. The winner, a crafty "Peach Puzzle" looked delicious, but didn't really catch my fancy until I read the recipe. The whole thing is prepared like an upside-down cake - with an empty ramekin placed in the middle - and when flipped over the ramekin is surprisingly full of a sweet liquid treat! It's wonderfully old-fashioned, absolutely tasty, and I actually couldn't wait to tell everyone how it was made. If you're curious yourself, then check out the recipe now, read more
I usually leave the movie reviews for my gal BuzzSugar, however I was lucky enough to catch a preview of Pixar's Ratatouille and based upon the amount of food in it, this is definitely Yum territory.
The film, which features over 270 pieces of food, is every foodie's dream cartoon. The exquisite morsels are drool-worthy, and you'll have to remind yourself - more than once - that it's only animation. The fare is a fantastic testament to Pixar's desire for quality and detail. In fact, the folks at Pixar actually studied at The French Laundry aside Thomas Keller, as well as several fine dining establishments in Paris. They also employed our favorite kitchen bad boy Anthony Bourdain as a consultant. To see what I thought (mostly spoiler free) and see a great scene from the film, read more
I like to use basil, summer's most luscious and fragrant herb, as I would a salad green. In sandwiches, I substitute it for lettuce for a delicious, yet distinct flavor. Tonight I propose to use it in a melted, gooey panini: a warm, pressed sandwich. Ready in minutes, this light, simple dinner is scrumptious when paired with a crisp pickle and chilled glass of Rose. The recipe calls for healthy pre-sliced packaged ham, but I'm going to splurge on some thinly sliced Italian prosciutto. You know you're drooling over the picture at left, so look at the recipe and make it tonight, just read more