Posts for March 10th 2009
According to TeamSugar member mellie_608, it's debatable whether these golumpki are Swedish or Polish, but what can be agreed upon is that these stuffed cabbage rolls — seasoned with tomatoes, lemon, Worcestershire sauce, and a tad of brown sugar for sweetness — are incredibly juicy and tender.
12 large cabbage leaves This is a version you make in the slow cooker. They don't look pretty, but they are yummy! Many cultures have their version of these. I call them by the Polish version to stay true to my fiance's heritage. This particular recipe actually calls them Swedish and the preparation uses browned meat instead of raw. I've done both and used this version today to save myself some cooking time. Immerse cabbage leaves in boiling water for about 3 minutes or until limp. Drain. Combine egg, milk, onions, salt, pepper, beef and rice. Place about 1/4 cup mixture into the center of each leaf. Fold in the sides and roll ends over the meat. Place in slow cooker. Combine tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over the cabbage rolls. *If you like more sauce I would recommend doubling the sauce, which is what I did this time and it turned out great. Cover. Cook on low 6-8 hours. Serves 6.
1 egg, beaten
1/4 cup milk
1/4 cup finely chopped onion
1 tsp. salt
1/4 tsp. pepper
1 lb. ground beef, browned and drained
1 cup cooked rice
8-oz. can tomato sauce
1 Tbsp. brown sugar
1 Tbsp. lemon juice
1 tsp. Worcestershire sauce
12 large cabbage leaves
This is a version you make in the slow cooker. They don't look pretty, but they are yummy! Many cultures have their version of these. I call them by the Polish version to stay true to my fiance's heritage. This particular recipe actually calls them Swedish and the preparation uses browned meat instead of raw. I've done both and used this version today to save myself some cooking time.
Immerse cabbage leaves in boiling water for about 3 minutes or until limp. Drain.
Combine egg, milk, onions, salt, pepper, beef and rice. Place about 1/4 cup mixture into the center of each leaf. Fold in the sides and roll ends over the meat. Place in slow cooker.
Combine tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over the cabbage rolls.
*If you like more sauce I would recommend doubling the sauce, which is what I did this time and it turned out great.
Cover. Cook on low 6-8 hours.
East and West Coasters, take notice: There's something for everyone to imbibe this week, regardless of whether you're in the mood to enjoy a preview of this year's vintages or kick back with an artisan brew. Manhattanites can get a taste of Napa Valley while it's into town, and Floridians savor the fresh catch while you can.
Will you be attending any fun foodie events this week? If you think of anything we've left out, please feel free to chime in below!
- New York, NY: Taste Napa Valley — Mar. 10-12
- Philadelphia, PA: Philly Beer Week — Mar. 10-15
- New York, NY: NYC Restaurant Week — Mar. 10-20
- Cincinnati, OH: Cincinnati Wine Festival — Mar. 12-14
- Napa, CA: Napa Valley Mustard Festival Awards — Mar. 13
- St. Augustine, FL: Seafood and Music Festival — Mar. 13-15
- Kiawah Island, SC: Gourmet and Grapes at the Sanctuary — Mar. 13-15
- Kailua-Kona, HI: Kona Brewers Festival — Mar. 14
To see the rest, read more
Maybe it's because I'm from a very social family, but when I go to a restaurant I can't help but socialize with my waiters. Whether I'm asking their opinion on the wine list or wondering what their name is, I enjoy chatting with my servers. How about you?
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Because I had a coupon to try Jamba Juice's new oatmeal for a buck, and because Monday in San Francisco started with a serious chill, I decided to mix up my usual cold cereal routine and try this warm treat for a change.
Jamba has been advertising this organic oatmeal generously in its storefronts, and the photos of creamy oats topped with fruit enticed me. You can choose from apple-cinnamon, blueberry-blackberry, or banana, all enhanced with "brown sugar crumble."
As you can tell, the genuine article (at right) didn't exactly match Jamba Juice's description or the photos. To see what it's supposed to look like, and to hear what I thought, read more
There's been some heated public debates between competing brands. The latest two companies to join the feuding? Ice cream giants Haagen-Dazs and Ben and Jerry's. To pay for the high costs of natural and top-quality ingredients, Haagen-Dazs has reduced the size of its pints from 16 to 14 ounces. Despite the decrease in packaging, Haagen-Dazs still calls its container a "pint." Ben and Jerry's is highly offended by this "downright wrong" move, and pledged, in a statement, to provide consumers the same quantity and quality in its product:
One of our competitors (think funny-sounding European name) recently announced they will be downsizing their pints from 16 to 14 ounces to cover increased ingredient and manufacturing costs and help improve their bottom line. We understand that in today's hard economic times businesses are feeling the pinch. We also understand that many of you are also feeling the same, and think now more than ever you deserve your full pint of ice cream.
While I understand that many brands are shrinking their products, I have to side with Ben and Jerry's; it's not fair to call something a pint when it's not one. How do you feel about the debate?
St. Patrick's Day is one of my favorite holidays because everyone goes to the local pub, drinks beer, and is in a great mood. It's also a fabulous time to meet guys, so this year I'm inviting all my single ladies over for appetizers before we head out to the bars. Since some of my girlfriends are vegetarian, I'll offer a meat-free menu of green snacks. To start there's green goddess dressing with green crudités like celery sticks, green beans, edamame, and sugar snap peas. A warm spinach artichoke dip is decadent, but healthy when served with pita wedges. Slices of pizza topped with fresh pesto and arugula are delicious and filling.
Broccoli soup is pretty and portable when placed in small tea cups or shot glasses. To look at these green themed recipes, perfect for any St. Patty's Day soirée, read more
- David Chang is an approved "character" on the USA Network. — Serious Eats
- Tips for saving money when ordering wine. — Wall Street Journal
- One San Francisco chef expresses his right to enjoy foie gras. — Eat Me Daily
- Twelve delicious and affordable ways to prepare ground beef. — The Kitchn
- The cookbook nominees for the International Association of Culinary Professionals have been announced. — Al Dente
- Do eggs need to be refrigerated? — Chow
- Celebrate Purim by making sweet Danish hamentashen. — The Epi-Log
Everyday chicken doesn't have to be boring, especially when using exotic ingredients.
With its coconut milk, fresh ginger, and fish sauce, this recipe is inspired by Thailand. It's surprisingly quick to make — you simply boil the sauce components and toss in the chicken pieces — and delicious to eat.