Posts for April 8th 2010
1 cup cube sugar
1 quart of sparkling water
1 bottle Burgundy
4 ounces brandy
1 ice block
2 bottles of Champagne
seasonal fruit, for garnish
- Dissolve sugar cubes in 1 cup—from a quart—of sparkling water, and pour into a punch bowl.
- Add the Burgundy and brandy, stirring well. Place a block of ice in the bowl, and pour in Champagne and the rest of the sparkling water.
- Garnish the top of the ice block with strawberries or raspberries, or other fruit in season, and float thin slices of 2 oranges on the punch.
- Drinks, Cocktails
Good or bad, we know you'll have a lot to say, so that's why we're debuting a new Top Chef group in the YumSugar community! It'll be the spot to check out action shots, talk new favorite chefs, and dish about last night's episode.
Photo courtesy of Bravo
Oh those celebrity chefs and food personalities! Sometimes it seems like they spend way more time out of the kitchen than they do in the kitchen actually cooking. Over the past couple of weeks, everyone from Food Network talent to James Beard nominated chefs have been out and about town. Can you guess who's who?
She was referring to gambas al ajillo, the classic Spanish tapa that combines sizzling pink shrimp with spicy, garlicky olive oil. It's always served with bread for mopping, meaning it's a dish that's somewhere between a dip and crostini. I quickly realized she was right: garlic shrimp are my signature appetizer.
I've made them more times than I could ever remember, and when I don't know what to serve, I always turn to the succulent gambas. It's a super easy, simple recipe that comes together quickly, so I highly recommend you add it to your arsenal. For my rendition of Spain's most flavorful and famous shrimp, read more