- Summer movie preview: comedies
- Video: Kate Hudson announces she's engaged and shows off her gorgeous ring!
- Take a look at the year's top 10 food trends
- How to create and manage your online wedding registry
- Must-try beauty products for Spring 2011
- Candace Bushnell reveals details from new Sex and the City prequel
- Prince William and Kate Middleton spotted together before the wedding!
- Celeb mamas pimp their cribs
- What to wear to a concert — 5 perfect looks to rock out in style
- Tried and true Spring cleaning tricks
- Costly wedding traditions to ditch
- What's your celebrity workout type?
- Follow a step-by-step vanity remodel
- PopSugar City LA: tips for finding the best margarita in town
Posts for April 27th 2011
2 tablespoons coarse salt
1-1/2 teaspoons chili powder
1 cup tequila
1 cup pineapple juice
1/2 cup fresh lime juice
1-1/2 tablespoons agave nectar
- Wet the rim of 4 short glasses and dip in a mixture of salt and chili powder.
- Fill a cocktail shaker two-thirds of the way with ice. Add tequila, pineapple juice, lime juice, and agave nectar. Shake well, then strain into glasses.
Makes 4 cocktails.
Adapted from Emeril Lagasse
2 tablespoons canola oil
1 1/2 cups chopped yellow onions
1 cup chopped red bell peppers
2 tablespoons minced garlic
2 to 3 serrano peppers, stemmed, seeded, and minced, depending upon taste
1 medium zucchini, stem ends trimmed and cut into small dice
2 cups fresh corn kernels (about 3 ears)
1 1/2 pounds portobello mushrooms (about 5 large), stemmed, wiped clean and cubed
2 tablespoons chili powder
1 tablespoon ground cumin
1 1/4 teaspoons salt
1/4 teaspoon cayenne
4 large tomatoes, peeled, seeded and chopped
3 cups cooked black beans, or canned beans, rinsed and drained
1 (15-ounce) can tomato sauce
1 cup vegetable stock, or water
1/4 cup chopped fresh cilantro leaves
Shredded monterey jack cheese (optional), for garnish
Chopped cilantro (optional), for garnish
Sour cream (optional), for garnish
Lime wedges (optional), for garnish
- In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, and serrano peppers, and cook, stirring, until soft, about 3 minutes. Add the zucchini, corn, and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown around the edges, about 6 minutes. Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes and stir well. Add the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.
- Remove from the heat and stir in the cilantro. Adjust the seasoning, to taste.
- To serve, ladle the chili into the bowls. Top each serving with shredded cheese, cilantro, sour cream, and a lime wedge, if desired.
Makes 6 to 8 servings.
Along with Spring onions, leeks have been all over the farmers markets. Although they're in season year-round here in California, lately they've been too fresh-looking to pass up. Like scallions, these alliums are long stems of bundled leaf sheaths, but they have a much milder, mellower flavor, making them a favorite even amongst the onion-averse. For more ideas about choosing, caring for, and consuming them, keep on reading.
Adapted from Alton Brown
1 quart heavy cream
2 vanilla beans, split and scraped
1 cup sugar, divided
6 large egg yolks
1 container raspberries, optional
- Preheat the oven to 325ºF.
- In a medium saucepan, bring cream, vanilla bean, and its pulp to a boil over medium-high heat, stirring occasionally. Remove from the heat, cover, and let sit for 15 minutes. Remove the vanilla bean.
- In a medium bowl, whisk egg yokes. Then, while whisking, slowly pour in 1/2 cup sugar. Mix until well combined. Slowly drizzle cream over sugar mixture a little at a time, whisking continually. Use a fine-mesh sieve to strain mixture into a large liquid measuring cup.
- Pour liquid into six 7- to 8-ounce ramekins, and place ramekins into a large roasting pan, fitted with a tea towel underneath to prevent ramekins from sliding around pan. Pour enough hot water into roasting pan to come halfway up the sides of the ramekins, careful to avoid any water from getting into ramekins.
- Bake just until crème brulée is set but still trembling in the center, approximately 40 to 45 minutes. Immediately remove ramekins from roasting pan and refrigerate for at least 2 hours and up to 3 days.
- Remove crème brulée from refrigerator for at least 30 minutes prior to browning sugar on top. Use remaining sugar to completely coat tops of crème brulée with a thin layer of sugar. Using a torch, point it directly down a few inches away from crème brulée. Use small circular motions to melt sugar. As soon as sugar begins to bubble, pick up ramekin, and slowly rotate it as you continue to point the torch toward the center to caramelize the sugar. As soon as the sugar boils and appears golden brown, quickly turn off blow torch, and set ramekin down to cool and form a crispy top. If you do not have a torch, then broil in an oven for several minutes until sugar caramelizes. Allow crème brulée to sit for at least 5 minutes before serving with raspberries.
How hip are you to the food world's most current trends? You can find out with a new report published in Food Technology by the Institute of Food Technologists. According to the article, which releases new information based on Gallup and other survey organizations, home entertaining, fried chicken, and self-proclaimed "foodies" are among the biggest fads of today.
Here are some items that surprised me most:
- Two thirds of consumers call themselves knowledgeable about food. Those aged 25 to 34 are most likely to proclaim themselves foodies.
- Home entertaining is up, and more people are snacking at home, even bringing their own into the movies.
- Gen Y-ers tend to gravitate toward salty snacks, heat-and-eat breakfast, and easy meals — whereas their 50-plus parents are cooking from scratch, three times a day.
- Over half of shoppers surveyed prepared more meals at home in 2010 than in 2009.
- The ritual of eating three meals a day rose six percent over the past two years. The most likely addition? Breakfast.
It makes sense that breakfast is up, given the competition in fast food breakfast. Are you surprised by any of these survey results?
Chef Mario Batali is on the hunt for a new assistant! Not just any assistant, but a media production coordinator to be exact, and he's letting Monster conduct a vast and extensive search for the perfect candidate. Prospective coordinators can apply for the job from now until June 13; Batali hopes to have the person up and running with his team around July 25.
This morning I spoke with the eloquent chef over the phone to find out more about this once-in-a-lifetime opportunity. We chatted about the rise of celebrities that cook, his upcoming projects, and the location of his next Italian emporium, Eataly. To find out what he had to say, keep reading.
- Make a chocolate cake like the one being served at the royal wedding.
- Make a chocolate cake like the one being served at the royal wedding. — Serious Eats
- Eight of the most common genetically modified foods. — Huffington Post Food
- Starbucks has passed Wendy's to become the nation's third-largest restaurant chain. — USA Today
- The 15 hottest burgers in America. — Eater
- San Francisco's mayor actually opposes the shark fin ban. — San Francisco Chronicle
- Celebrity chef Geoffrey Zakarian files for bankruptcy. — Grub Street NY
- KFC goes green with an eco-friendly store. — Gearlog
- Make Gwyneth's mascarpone-and-parmesan macaroni and cheese. — Devour the Blog
This week you can't look anywhere without being bombarded by information about the royal wedding. One thing I keep thinking about is the two wedding cakes. Kate has chosen a classic fruitcake, while Prince William's groom's cake is made of chocolate biscuits. I wonder: is fruitcake really Kate Middleton's favorite type of cake or does she have to serve it because of royal traditions? Since I've got cakes on the brain, I'm dreaming of my ultimate wedding cake. It would either be chocolate or dulce de leche with a light and creamy frosting. A second choice would be a delicious princess cake with marzipan dome.
How about you? What is your favorite kind of cake?