This post comes from YumSugar Community member Nancyeinhart in the Kitchen Goddess group.
I love bourbon cocktails, but I wanted to try something new.
Inspired by a drink at Zare at Fly Trap, one of my favorite restaurants in San Francisco, I mixed up my own Bourbon Crusta, sugar-coated glass and all. It was picturesque and yummy.
To get her recipe, read more.
Right now, the city of San Francisco is experiencing the height of its Summer frenzy with the kickoff of both SF Chefs 2010 and the food- and wine-centric Outside Lands festival. Although we've been absorbed in lectures, tastings, and parties, we still found the time to check out padrón peppers at the farmers market and commemorate our fruit of the month, blackberries. Did you stay with us this week? Let's find out when you take this week's quiz.
One of the world's most sublimely simple pleasures is roasted garlic. There's something so wonderful about the soft spreadable cloves that are sweet and slightly caramelized. I can't help but pop them into my mouth or slather them on French bread. Roasted garlic is also a great flavor enhancer for all sorts of dishes from salad dressings to pasta sauces. Anytime I need a last minute appetizer, I'll roast a couple of heads of garlic, then throw them on a plate next to some bread, cheese, and olives. It totally fools people into thinking you've made something special. But really, the technique is so easy! To learn how to roast garlic, a culinary basic you'll use over and over again, keep reading.
From Saveur
Ingredients
10 3"–4" Fresno chiles or six 4"–5" Anaheim chiles
9 oz. feta, crumbled
2 tbsp. extra-virgin olive oil
2 tbsp. Greek yogurt
1 tbsp. minced fresh parsley
1⁄2 tsp. lemon zest
1⁄4 tsp. dried oregano
2 egg yolks
Kosher salt and freshly ground black pepper, to taste
1⁄4 cup grated Parmesan cheese
Directions
Serves 4-6.
*Instead of broiling the peppers, I cooked mine on the grill.
One of the benefits of hosting a party during the day is that you don't have to worry about lighting. You do, however, need to think about shade. For Melissa's bridal shower, everything will take place outdoors, so we're renting a couple of umbrellas. Under each umbrella, I'll set up a different station.
One will hold the food, plates, and napkins. Another will house the mocktail in a pretty drink dispenser, ice buckets, sparkling wine, and Champagne flutes. A third table is where I'll set up the dessert and candy bar. Finally, a fourth table is where I'll ask guests to place gifts.
All of the tables will be covered in simple, but elegant white cloths. An assortment of flowers in purple tones will look great on the cloths. I'll hang pretty tissue paper garlands from the trees. I hope it will be beautiful and that the bride will love it! Have you hosted a bridal shower? Please share your tips with me below.
When it comes to the kitchen, I'm always comfortable entering uncharted territory. I'm apt to buy an ingredient like gooseberries, white sapote, or an unfamiliar mushroom, even when I've never seen or heard of it.
If you were to ask me why, I'd simply counter with the question: why not? I figure if I don't know what to do with it, I'll simply Google it! Are you as adventurous when it comes to purchasing new and unusual ingredients?
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