Posts for April 15th 2010
My custom-created Ben & Jerry's Ice Cream flavor has got everyone in the office talking about the all-time best ice cream flavors. PartySugar's top choice is cookies and cream, AlexisSF craves vanilla bean, FabSugar enjoys rainbow sherbert, BellaSugar aches for chocolate chip cookie dough, and TrèsSugar has an affinity for mint chocolate chip. My favorite? I'm a sucker for Bi-Rite Creamery's salted caramel ice cream in San Francisco, and I absolutely adore the coffee flavor from Blue Bell, a creamery from my home state of Texas. In fact, I'm craving some cold creaminess right about now! What's your ice cream choice?
When entertaining outdoors, be it in Spring or Summer, my favorite drink to serve is sangria. It's a versatile, crowd-pleasing punch that can be flavored with everything from sage to peaches. It's easy to create a large pitcherful, and the further in advance you make it, the better it tastes. For my postparade seafood feast, I'll be pouring this Rosé sangria. It's a combination of white grape juice, cran-raspberry juice, and Rosé. I'll make two batches: one with regular Rosé like the recipe specifies and another with sparkling Rosé. Guests can try both!
It's a great way to get conversation started among acquaintances. To check out the recipe, read more
1 quart white grape juice
2 cups cranberry-raspberry juice
1/2 cup pear liqueur (Poire William) or raspberry liqueur (framboise)
2 apples, preferably Pink Lady
2 pears, preferably Forelle
1 navel orange—trimmed, quartered lengthwise and sliced crosswise 1/3 inch thick
2 cups seedless black grapes
One 1.5-liter bottle chilled rosé wine
Ice cubes, for serving
- In a 3-quart bowl, combine the white grape juice, cranberry-raspberry juice and pear liqueur.
- Quarter and core the apples and pears, then thinly slice them and add to the bowl along with the orange and grapes. Cover the fruit and chill for at least 2 hours and up to overnight.
- Transfer the fruit and juices to a 5-quart punch bowl. Add the wine and serve the sangria over ice cubes in tumblers.
Chicago chef Rick Bayless isn't just your favorite male chef; he's also one of mine, too. I've always had a soft spot for the Top Chef Masters season one winner's earnest kindness and passion for regional Mexican cooking — and now I know he has a killer sense of humor, too.
Check out this video, which Time Out Chicago put together with Bayless for its recent Eat Out Awards. In it, the celebrity chef pokes fun at things like his use of Twitter, his post-Top Chef Masters zealous fan following, his geeky passion for exotic Mexican produce, and his remarkably agreeable nature. But he departs from that last quality with an unforeseen mean streak at 1:50, making for the best Rick moment of all time. See the video, after the jump.
If you are in need of a filling and delicious vegetarian dinner, look no further than this simple, but special, rice and tofu dish. It combines silken tofu strips with crisp tender carrots and bursting tomatoes. A light and acidic sauce of fresh lemon juice and balsamic vinegar coat the veggies and provide a robust flavor. It's served on a bed of wild rice and sprinkled with a shower of parsley.
Think of the recipe as a guide. Feel free to substitute in other vegetables like asparagus or broccolini. Get the uncomplicated recipe now.
Sweet, creamy, refreshing, and decadent, ice cream is one of my favorite desserts. And who doesn't love Ben & Jerry's? Their unique concoctions satisfy any sweet tooth. Recently, I had the opportunity to visit the Ben & Jerry's Factory in Waterbury, VT, where the magic of ice-cream-making happens. I got a personal tour, learned how ice cream flavors are invented, and created and named my own flavor! Curious to know what I came up with? Read on.