- Shirtless career evolution: Matthew McConaughey
- Video: yoga secrets from Jennifer Aniston's guru
- How to pit and cut an avocado the safe and easy way
- Bride-to-be but on a budget? Check out Costco's new wedding dress offerings!
- Joe Jonas and Ashley Greene part ways
- Why cleansing oil is awesome
- Designer diaper bags for fashionable moms
- Best of the best: Spring blazers and vests you need now!
- The design duo behind Vena Cava talks Spring style
- 5 majorly inspiring outdoor spaces
- Kate Hudson tries going incognito in the American Idol audience
- 10 of the most expensive purebred pooches
- Match your iPad to your smart cover with skinit!
- Spread the love: taken friends can make great matchmakers
- Before and after: see an incredible bathroom transformation done with stencils!
Posts for March 17th 2011
From Mountain Moon Vodka
Rosemary Clementine Sparkle
¼ of a Clementine or mandarin
1 large sprig fresh rosemary
1 ½ oz. vodka (recommended: Mountain Moon)
¾ oz. fresh lemon juice
¾ oz. local honey syrup
Splash of chilled champagne
Small sprig of rosemary, optional for garnish
- Squeeze and drop the clementine and bend and drop the rosemary sprig into a cocktail shaker.
- Measure in the vodka, lemon juice, and honey syrup.
- Fill with ice, cap and shake vigorously, strain into large martini glass. Top with a splash of chilled champagne and garnish with a sprig of rosemary.
Makes 1 drink.
From Katie Sweeney
1 bag of whole-wheat pita bread
Olive oil, for drizzling
Salt and freshly ground black pepper, for sprinkling
Spices (like garlic powder, cayenne powder, etc.) or finely chopped fresh herbs, for sprinkling if desired
- Preheat the oven to 375°F.
- Start by cutting each piece of pita bread in half down the middle. Stick your fingers in between the top and bottom layer of the bread (like you would to make a pita pocket) and separate the two halves. Repeat with the other side of the pita so you have four thin pieces of pita bread.
- Slice into triangles about the size of chips. Transfer to a large baking sheet.
- Repeat with the remaining pita breads, spreading the chips on an even layer on the baking sheet.
- Drizzle or brush with olive oil and season generously with salt and pepper. If desired, add another element of seasoning in the form of spices or finely minced fresh herbs.
- Bake until lightly browned and crispy 12-15 minutes. Let cool and enjoy.
Coca-Cola has won the latest battle in its long-standing sales war against Pepsi. In 2010, for the first time ever, US sales of Diet Coke overtook those of Pepsi-Cola. The statistics are shocking, and certainly indicative of America's increasing focus on diet. Although the fridge at Sugar HQ is stocked with everything from Coke to Canada Dry, my soda tendencies are aligned with the American populace. My go-to soda, any day of the week, is a Diet Coke. What's yours?
For the conch episode of Top Chef All-Stars, we have Finnish favorite, chef Stefan Richter, sharing his thoughts.
What's up everybody?! Lots has happened since I blogged last time. I have been to Finland, my homeland, and I opened a steakhouse in a beautiful cotton factory on a river in Tampere. You can see pictures on my Facebook or follow me on Twitter, if you like. Finland was fun, exiting, and a little emotional. My mom used to work across my new restaurant, 45 years ago as a chef at the Grand Hotel Tammer in Tampere.
Back to Top Chef: I haven't watched it since my Paisano Fabio got kicked off and I'm not really in the loop. So Carla is gone, Marcel is gone, Jamie my little love is gone, and who else is worth mentioning? This season it is pretty boring in my eyes, not because I'm not on, because most of it looks so calculated and preorganized and made up. And Sesame Street, really? What's next week? Hannah Montana or Justin Bieber? Maybe the Mickey Mouse Club on Masters? BRAVO you want some challenges? Hire me, I'll make them up for you.
Cake aficionados collectively mourned the loss of Charm City Cakes on the small screen when it was announced that Duff Goldman's Ace of Cakes would end its 10-season run on the Food Network. If you're still looking to get your fill of cake shows, the network has a new series premiering April 2 at 12:30 p.m.
According to a release, Have Cake, Will Travel is a "new comedy docu-reality series that follows Ashley Vicos, the reigning queen of the cake decorating world, as she leads her motley crew of assistants around the country creating jaw-dropping, three-dimensional cakes for every type of event imaginable."
Sounds oddly just like Ace of Cakes, only on the road. It'll be interesting to see what Food Network's plan for Duff is, considering exec Bob Tushman has already confirmed that the network is developing new show concepts for him.
From Katie Sweeney
6 roma tomatoes, sliced lengthwise into four thick slices
Olive oil for drizzling
Salt and freshly ground black pepper
Flesh of 1 1/2 avocados, diced
3 tablespoons basil, julienned
2 tablespoons butter
2 tablespoons flour
1 cup milk
1/3 cup white cheddar cheese, grated
2 tablespoons parmesan cheese, finely grated
1 teaspoon Dijon mustard
Nutmeg, for sprinkling
4 large slices of sliced sourdough, lightly toasted
4 poached or fried eggs
- Preheat the oven to 400°F. Arrange the tomato slices on a baking pan covered with foil. Drizzle with oil and season with salt and pepper. Roast for 40-45 minutes while you prepare the rest of the dish.
- In a small bowl mash the avocados to make a spreadable paste. Mix in the basil, and season with salt and pepper. Set aside.
- In a saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 2 minutes.
- Slowly add the milk and cook, whisking constantly until the mixture comes to a boil. It will thicken. Remove from heat and add the cheddar cheese, parmesan cheese, Dijon mustard, and season with salt, pepper, and nutmeg.
- To assemble, spread each piece of toast with a thick layer of mashed avocado (about 2-3 heaping tablespoons). Cover with 4-6 slices of tomato. Top with a poached or fried egg. Drizzle 1/4 cup of the cheese sauce over the top of each egg. Enjoy with a knife and fork immediately.
Meet the Twin Chefs, the latest koodies (kid foodies) to take the Internet world by storm. Lilly and Audrey Andrews are 9-year-olds who live and cook in Sonoma, CA. The ambitious duo were featured in a segment on Good Morning America where they made pizza with Wolfgang Puck. They seem incredibly knowledgeable for their young age, but after watching a couple of their shows, it feels like they're playing dress-up. Watch the video below and let me know what you think. Are they adorable? Or too much? Are you interested in watching children chefs?