Posts for December 12th 2011

Sugar Shout Out December 12, 2011
Sugar Shout Out

Sugar Shout Out: Burn Calories With a 10-Minute Workout!

Try a lower body workout for your glutes and hamstrings The 40 best shirtless moments of 2011!
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Tomato Salad With Tofu and Shiso
onsugar

Momofuku-Style Cherry Tomato Salad With Soft Tofu and Shiso

Even in the dark, Yoo Eatz's recipe for a cherry tomato, soft tofu, and shiso salad looks pretty incredible.
by OnSugar Blog

Even in the dark, Yoo Eatz's recipe for a cherry tomato, soft tofu, and shiso salad looks pretty incredible.

When I was about 2 years old, my best friend in the whole world was Jon. He was 6 months younger, but a whole head taller than me, and while I was very quiet and shy, he could wail loud enough for the both of us (or so my mom says). Where I would scamper, he would lumber. One of the only things we seemed to agree upon was that pigeons were meant for chasing (we're city kids), but despite our differences, we were practically inseparable: JonJon and SaSa. Then his family moved down the Peninsula, and our paths wouldn't again cross until much later.

My apologies for the blurry, dark photo. It was late, and I was hungry.

In college, my Jon was my buddy Kevin. Again, he was the outgoing one, and quiet little me always seemed to be tagging along to his parties. His social sphere was only slightly smaller than the campus population, whereas I tended to stick to a very small circle of friends. So it was a strange twist of fate when I found out that Kevin and Jon were close friends, having met through the university's crew team.

Fast-forward about 15 years to last weekend when we hosted Jon, Kevin, and their awesome wives for a little dinner party conceived through my Momofuku cookbook. We enjoyed an upscale ssam dinner (Korean barbecue served as make-your-own lettuce wraps) with kalbi-style New York strip and grilled pork belly and an insalata Caprese-inspired cherry tomato salad that I was dying to try. Rather than nesting the tomatoes on soft disks of mozzarella, Chang substitutes silken tofu and replaces zesty strips of basil with equally pungent Japanese shiso.

Keep reading for a wintry take on the Caprese salad.

Best Classic Cocktails of 2011
Best of 2011

What Was Your Favorite Classic Cocktail This Year?

What's old continues to be new again!
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What's old continues to be new again! Take a look at a smattering of bar tabs from around the country, and you'll note that consumers are not only continuing their love affair with classic cocktails, but reviving some that have faded from lost eras as well.

Spirit-forward drinks like the Manhattan and the Old Fashioned continue to reign supreme, as do anise-inflected tipples like the New Orleans Sazerac and that Hemingway standby, Death in the Afternoon. We're having fun revisiting old favorites (and, on occasion, updating them as well). Tell us: what was your favorite classic cocktail this year?

Feta Cheese With Oregano in Olive Oil
recipes

12 Days of Edible Gifts: Marinated Feta Cheese With Oregano

Picture this: salty, creamy feta cheese, marinated in fruity olive oil, layered with onions, oregano, and peppercorns.
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Picture this: salty, creamy feta cheese, marinated in fruity olive oil, layered with onions, oregano, and peppercorns. It's basically a party in a jar. This feta cheese gift makes for the perfect unique hostess gift or holiday gift for a food-loving friend. The feta can be served with bread and olives as an appetizer or as a flavorful addition to salad. I brought a jar of this flavorful feta into the office with a fresh baguette, and it was all gone in less than 30 minutes. The bold flavors of the feta, oil, onions, and oregano complement each other deliciously.

Package your marinated feta in a small mason jar and tie a festive bow around it. Label your jar so people know what's inside and be prepared for them to ask for more next year. It's just that good. Do you want to know how to make it? Here's the recipe!

Shiitake Mushroom Salt
Shiitake Mushroom Salt

Shiitake Mushroom Salt

From Lauren Hendrickson, YumSugarShiitake Mushroom SaltIngredients1 ounce of dried shiitake mushrooms 1 cup of kosher salt Directions Using a powerful food processor, finely dice the shiitake mushrooms.
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From Lauren Hendrickson, YumSugar

Shiitake Mushroom Salt

Shiitake Mushroom Salt

Ingredients

1 ounce of dried shiitake mushrooms
1 cup of kosher salt

Directions

  1. Using a powerful food processor, finely dice the shiitake mushrooms.
  2. Once diced, in a large bowl add the shiitake mushrooms and the salt. Mix well.
  3. Package the salt in small jars.

Makes a little over a cup of salt.

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15 Days of Holiday Giveaways, Day 12: Win an XBox 360 Kinect Prize Package!

15 Days of Holiday Giveaways, Day 12: Win an XBox 360 Kinect Prize Package!

For day 12 of our 15 Days of Holiday Giveaways, GeekSugar is giving away two Xbox 360 prize packages filled with an Xbox 360 4GB Kinect Holiday Bundle, an Xbox LIVE 12-month Gold Membership, and four games! Enter now for your chance to win, and keep visiting the PopSugar Network for even more amazing holiday giveaways.
Meyer Lemon Salt
Salt

Meyer Lemon Salt

From Lauren Hendrickson, YumSugarMeyer Lemon SaltIngredients3 lemons (preferably meyer) 1 cup kosher salt Directions Zest three lemons in a shallow oven-proof dish.
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From Lauren Hendrickson, YumSugar

Meyer Lemon Salt

Meyer Lemon Salt

Ingredients

3 lemons (preferably meyer)
1 cup kosher salt

Directions

  1. Zest three lemons in a shallow oven-proof dish. Mix salt in with the lemon.
  2. Juice one lemon into the salt. Mix the salt, lemon zest, and lemon juice. Be sure to use a fork or your fingers to break up the salt as much as possible.
  3. Preheat the oven to 200ºF. Place the lemon salt in the oven for about 20-25 minutes to dry out the salt.
  4. Wait for the salt to cool and use a fork or your fingers to break up salt.
  5. Package up the salt in small jars.

Makes about 1 cup of salt.

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How to Get Free Starbucks Coffee For a Month
Food News

Link Time: Get Free Starbucks For the Entire Month of January

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Roasted Garlic Salt
Roasted garlic salt recipe

Roasted Garlic Salt

From Lauren Hendrickson, YumSugarRoasted Garlic SaltIngredients1 head of garlic 1 teaspoon olive oil 1 cup of kosher salt Directions Preheat the oven to 400ºF.
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From Lauren Hendrickson, YumSugar

Roasted Garlic Salt

Roasted Garlic Salt

Ingredients

1 head of garlic
1 teaspoon olive oil
1 cup of kosher salt

Directions

  1. Preheat the oven to 400ºF.
  2. Place the garlic on tin foil, drizzle with the olive oil. Wrap up the garlic and place in the oven.
  3. Cook for about 30-40 minutes until the garlic cloves are soft.
  4. Once the garlic has cooled, squeeze out the roasted garlic and stir in the salt. Using a fork or your fingers, gently mix the salt and garlic in large shallow oven-proof glass dish. Try to break up the salt as much as possible.
  5. Preheat the oven to 200ºF. Place the garlic salt in the oven to dry out about 20-30 minutes.
  6. Once the moisture has been removed and it has cooled, use a fork to break up the salt.
  7. Package in small jars.

Makes about one cup of garlic salt.

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Marinated Feta Cheese Recipe
feta cheese

Feta Cheese With Oregano

From Olive Oil: From Tree to Table by Peggy KnickerbockerFeta Cheese With OreganoIngredients1 pound feta cheese 1/2 red onion, very thinly sliced 1 tablespoon dried oregano 1 teaspoon black, red, or green peppercorns Extra-virgin olive oil, preferably Greek, to cover Directions Drain the feta cheese well and pat dry with paper towels.
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From Olive Oil: From Tree to Table by Peggy Knickerbocker

Feta Cheese With Oregano

Marinated Feta Cheese Recipe

Ingredients

1 pound feta cheese
1/2 red onion, very thinly sliced
1 tablespoon dried oregano
1 teaspoon black, red, or green peppercorns
Extra-virgin olive oil, preferably Greek, to cover

Directions

  1. Drain the feta cheese well and pat dry with paper towels.
  2. Cut into 1-inch cubes. Do not worry if the cheese crumbles slightly.
  3. Pack the feta cubes into a clean 1-pint jar, layering the cheese with the onion slices, oregano, and peppercorns.
  4. Pour in olive oil to cover completely. Cover tightly and store in the refrigerator for up to 1 week.

Makes about 2 cups.

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