Being a native to the Bay Area, I've long been a seasonal eater. This means that I enjoy peaches and corn in the Summer and pears and squash in the Fall. However, there are certain fruits and vegetables that have become season-less due to the fact that they're always available at grocery stores, such as apples, strawberries, and one that used to be only around in Spring, asparagus.Now, let me clarify something. I'll avoid these ingredients at all costs until they are in season, but if a friend or family member begs me to serve them for his or her birthday, I can't say no! That's how I came to make these uncomplicated but delectable asparagus canapes. Crispy toast, creamy cheese, and fresh asparagus: what's not to love? They're an addictive bite; you won't be able to eat just one, so make the whole recipe. Get the technique after the break.
Posts for September 13th 2010
Enthusiastic vegan girlA caught word of a new product on the market: Amy's Rice Macaroni with Dairy Free Cheeze. She tried it for herself and shared her thoughts in The Dairy Free Diva Recipe Exchange in the YumSugar Community.
When I saw that this product made it as a readers' fave in the latest issue of Vegetarian Times, I did a tentative happy-vegan-food dance. It sounded promising, especially since it's made with Daiya cheese. Plus, it's gluten-free. So I picked one up for $3.69. It was practically burning a hole through my reusable grocery bag on the way home. I couldn't get it in the microwave fast enough. Then the moment of truth . . .
Was it everything a gluten-free gal could hope for? Find out how it fared when you read on.
Chicken With Artichokes and Angel Hair
Coarse salt and ground pepper
1/4 cup all-purpose flour
8 thin chicken cutlets (about 1 1/2 pounds total)
2 tablespoons olive oil
1 cup reduced-sodium chicken broth
1 can (14 ounces) artichoke hearts packed in water, rinsed, drained, and quartered
2 tablespoons rinsed and drained capers
2 tablespoons butter
8 ounces angel hair pasta
1/2 cup parsley leaves
- Set a large pot of salted water to boil. Place flour in a shallow dish, and season with salt and pepper. Dredge cutlets, shaking off excess. In a large skillet, heat 1 tablespoon oil over medium-high. Cook chicken in batches, adding remaining oil as needed, until light golden, 1 to 3 minutes per side; transfer to a dish.
- Add broth to skillet, and bring to a boil; cook until reduced by half. Add artichokes, capers, and the chicken with any juices. Gently swirl to combine, and bring just to a boil. Remove skillet from heat. Swirl in butter, and cover to keep warm.
- Add pasta to boiling water. Cook until al dente; drain. Serve chicken and sauce over pasta, topped with parsley.
I've long heard about the legendary margarita style created at Tommy's Mexican Restaurant, but it wasn't until the Sugar four-year anniversary party that I had a chance to try a version, crafted by San Francisco cocktail catering company Rye on the Road. Ever since, I've been obsessed and refuse to drink one any other way.
If it's not made right, the classic margarita will leave me with sugar-coated teeth and strong booze breath. But this isn't the case with the Tommy's version; rather than using a syrupy orange liqueur, it calls for all-natural (and health-conscious) agave nectar.
The key to making this perfectly is to use the best ingredients possible, from the freshest limes to top-notch reposado, or "rested," tequila. You'll find yourself going back for seconds for a tipple that's refreshing, light-bodied, and balanced. Try something new when you read more.
Beautiful lines, charismatic colors, shiny accessories, and sophisticated style . . . sounds like the latest runway show, but in fact, it’s the new Lexus IS. The Lexus IS with new F-Sport package offers drivers sharper looks with the most desirable sports styling features, including exclusive 18-inch wheels, fabulously fashionable sports seats, and race- and runway-inspired paddle shifters, and the F-sport tuned suspension makes for incredible handling (for performance that lives up to its looks . . . sigh).
With Fashion Week Sept. 9-16, the new Lexus IS Ultrasonic Blue Mica just may be your perfect accessory. Lexus has again managed to marry the things that go straight to your heart: Fashion Week and fast cars (if only the rest of the would adopt the same principles).
Click here to peruse the new 2011 Lexus IS with F-Sport package.
Now that we finally have a few NFL games under our belt, tailgating season has officially begun! It's fair to say that eating barbecue and drinking beer out of the back of a truck is a big win, regardless of which team you're rooting for.
I've been known to enjoy some kegs and eggs in my day, but PartySugar, who's quite the football spectator, puts my tailgating to shame. Do you tailgate?
From Food & Wine
1 lime wedge
2 ounces reposado tequila
1 ounce fresh lime juice
1/2 ounce agave nectar or juice
- Moisten the outer rim of a rocks glass with the lime wedge and coat lightly with salt.
- Fill a cocktail shaker with ice. Add the tequila, lime juice, and agave nectar, then shake well and strain into rocks glass.
Makes 1 drink.
When there's not a lot of time to prepare a healthy, home-cooked meal, fish is my go-to dinner dish. Why? Because on top of being high in protein and low in saturated fat, its fillets also cook quickly and evenly.
Tonight, I'll be making the most of leftover striped bass fillets by pan-sautéing them, then serving a Mediterranean olive-almond relish alongside the table. The result is a wholesome supper that's ready in under 30. For the simple recipe, keep on reading.
The recent news that most households would fail restaurant-style health inspections has me rethinking my every move as I’m prepping food in my kitchen. Add to that the fact that it’s National Food Safety Education Month, and I thought it’d be a great time to test your food safety smarts! Start the quiz to see if your food handling habits make the grade.Take the Quiz