Posts for January 27th 2011

Sugar Shout Out Jan 27, 2011

Sugar Shout Out: Get Acquainted With Boo the Cute Pomeranian

Boo-mania: too cute or not your thing?

by POPSUGAR Celebrity

recipes Jan 27, 2011

Catalan Fish Stew

Modified from Food & Wine Catalan Fish Stew Information Category Main Dishes, Fish Cuisine Spanish/Portuguese Ingredients1 1/2 pounds plum tomatoes, halved crosswise 1 tablespoon extra-virgin olive oil 1 large onion, thinly sliced 1 garlic cloves, minced 1 cup bottled clam broth 4 ounces sliced serrano ham, cut into thin strips 1/3 cup pitted green olives, chopped 1 tablespoon capers 1 1/2 pounds halibut fillet, cut into 2-inch chunks Kosher salt Directions Using a box grater set in a bowl, carefully grate the cut sides of the tomatoes, stopping when you reach the skin.

by Katie Sweeney

Modified from Food & Wine

Catalan Fish Stew

Information

Category: Main Dishes, Fish
Cuisine: Spanish/Portuguese

Ingredients

1 1/2 pounds plum tomatoes, halved crosswise
1 tablespoon extra-virgin olive oil
1 large onion, thinly sliced
1 garlic cloves, minced
1 cup bottled clam broth
4 ounces sliced serrano ham, cut into thin strips
1/3 cup pitted green olives, chopped
1 tablespoon capers
1 1/2 pounds halibut fillet, cut into 2-inch chunks
Kosher salt

Directions

Using a box grater set in a bowl, carefully grate the cut sides of the tomatoes, stopping when you reach the skin. You should have about 2 cups of tomato pulp.
In a large, deep skillet, heat the olive oil. Add the onion and garlic and cook over moderate heat, stirring frequently, until they are softened and just beginning to brown, about 6 minutes.
Add the tomato pulp and cook over high heat until it is thickened, about 5 minutes. Add the clam broth and boil until it is reduced by half, about 5 minutes.
Add the serrano, olives, capers and halibut and simmer over moderate heat, stirring occasionally, until the fish is cooked through and the stew is thick, about 5 minutes longer.
Serve the fish stew in shallow bowls with crusty bread for dipping.

Serves 4.

Guess Who Jan 27, 2011

Name That Dish!

Exactly one week from today, millions of people will be commemorating the start of another lunar year with close family and friends.

by POPSUGAR Food Exactly one week from today, millions of people will be commemorating the start of another lunar year with close family and friends. In honor of the biggest Chinese holiday, can you name this well-known spicy Sichuan tofu dish?

Guess the Chinese Dish!

Breakfast Jan 27, 2011

The Basics: Vegetarian Frittata

Although it may seem like an intermediate dish, there's a fool-proof technique to making a perfect frittata, and every beginning home cook should master it.

by Katie Sweeney

Although it may seem like an intermediate dish, there's a fool-proof technique to making a perfect frittata, and every beginning home cook should master it. A frittata is basically a crust-less quiche; it's an egg-based dish that can be filled with any vegetables, meats, or cheese.

The veggies are cooked before an egg mixture is added to the pan. The key is to use a saute pan that is oven safe. Once the frittata is set, stick the whole thing in the oven for it to finish cooking, then brown the top under the broiler.

This way you avoid having to flip the frittata — a step that's resulted in an eggy mess all over my floor more than once. To get the uncomplicated method to this adaptable dish, which can be enjoyed for breakfast, lunch, or dinner, keep reading.

Trend Alert Jan 27, 2011

Would You Ever Grow Your Own Mushrooms?

Sales of mushroom-cultivation kits have bloomed in the past few years, thanks to a growing interest in exotic mushrooms, the wild foraging frenzy, and a national movement toward home gardening.

by Susannah Chen

Sales of mushroom-cultivation kits have bloomed in the past few years, thanks to a growing interest in exotic mushrooms, the wild foraging frenzy, and a national movement toward home gardening. Although fanatics make the case that home growing is fun, interesting, easy, and inexpensive, I just can't get behind the idea of inviting (really, fostering) fungus in my home. Can you?

Source: Flickr User frankenstoen

Breakfast Jan 27, 2011

Vegetarian Frittata

From Katie Sweeney Vegetarian Frittata Information Category Breakfast/Brunch, Eggs Cuisine Italian Ingredients2 tablespoons olive oil 1 1/2 cups chopped vegetables (for the frittata seen here, I used 1/2 onion sliced, 2 garlic cloves minced, 1 zucchini thinly sliced, and 1/2 cup chopped green beans) 6 large eggs 1/4 cup milk or cream 1/2 cup grated or crumbled cheese (for the frittata seen here, I used 1/4 cup crumbled goat cheese and 1/4 cup finely grated parmesan cheese) 2 tablespoons finely minced fresh herbs (I used fresh parsley) Salt and freshly ground black pepper Directions Preheat the oven to 350°F.

by Katie Sweeney

From Katie Sweeney

Vegetarian Frittata

Information

Category: Breakfast/Brunch, Eggs
Cuisine: Italian

Ingredients

2 tablespoons olive oil
1 1/2 cups chopped vegetables (for the frittata seen here, I used 1/2 onion sliced, 2 garlic cloves minced, 1 zucchini thinly sliced, and 1/2 cup chopped green beans)
6 large eggs
1/4 cup milk or cream
1/2 cup grated or crumbled cheese (for the frittata seen here, I used 1/4 cup crumbled goat cheese and 1/4 cup finely grated parmesan cheese)
2 tablespoons finely minced fresh herbs (I used fresh parsley)
Salt and freshly ground black pepper

Directions

Preheat the oven to 350°F.
In a large oven-proof, nonstick saute pan, heat the oil over medium heat. Add the vegetables and saute until caramelized and tender, 12-15 minutes.
Meanwhile, whisk the eggs in a large bowl with the milk or cream until frothy. Whisk in the cheese, herbs, and generously season with salt and pepper.
Spread the vegetables in an even layer in the saute pan. Carefully pour in the egg mixture, making sure to cover all of the vegetables. Let cook, uncovered and untouched for 4-6 minutes until the egg on the bottom has started to set. The top will still be runny.
Transfer the pan to the oven and cook for 5-8 more minutes until the top is set and cooked through.
Transfer the pan to the broiler and broil for a minute until the top is golden brown. Place on a counter and let sit for 5 minutes. Slice into wedges and enjoy!

Serves 4-6.

Food News Jan 27, 2011

Girl Scout Cookies Slim Down For 2011

With declining sales, counterfeit currency issues, and a slew of knockoffs, Girl Scout cookies have taken a hit in recent years.

by Susannah Chen

With declining sales, counterfeit currency issues, and a slew of knockoffs, Girl Scout cookies have taken a hit in recent years. So in hopes of cutting costs and generating more revenue, an increasing number of Girl Scout councils across the country are trimming their offerings.

The top five cookie varieties compose 77 percent of Girl Scout cookie sales; the test program, known as the Super Six pilot, will take advantage of that, with a pared-down lineup of peanut butter Do-Si-Dos, shortbread Trefoils, caramel coconut Samoas, citrusy Lemon Chalet Cremes, patty-like Tagalongs, and, of course, Thin Mints. What it won't include? Dulce de Leche, Thank U Berry Munch, All Abouts, or the Thanks-A-Lot fudge-dipped shortbread cookie, a new goodie proffered by licensed supplier ABC Bakers. Councils partaking in the trial hope the move will streamline sales, speed up delivery, and ultimately increase profits.

Also, for the first time ever, individual scouts will also be allowed to advertise online. I'm betting a box of Thin Mints that the new program will do well. After all, who buys those other novelty flavors? Do you agree, or are you bummed that there'll be less to choose from?

Source: Flickr User Stephen Cummings

community Jan 27, 2011

Savory Sight: Pineapple Flowers

We aren't the only ones who've discovered this fruity cupcake garnish — so has reader kpolacek.

by Yum Community

We aren't the only ones who've discovered this fruity cupcake garnish — so has reader kpolacek.
Pineapple Flowers These flowers are actually pineapple slices dehydrated in the oven. They made adorably delicious cupcake toppers for a tropical-themed bridal shower.

For a chance to be featured on YumSugar, become a part of our community, and upload recipes, tips, questions, and, of course, photos of your favorite dishes!

Poll Jan 27, 2011

Do You Drink Flavored Water?

Each year at the Fancy Foods Show, I'm overwhelmed by the amount of flavored waters.

by Katie Sweeney

Each year at the Fancy Foods Show, I'm overwhelmed by the amount of flavored waters. I know that it's important to drink a lot of water, but if I want water with flavor, I prefer to add it myself with fresh citrus, mint sprigs, or sliced cucumber. How about you? Do you purchase flavored water? And if so, what's your favorite kind?