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- Beauty gifts under $30 you'll want to keep for yourself
- A brine-free solution to your Thanksgiving turkey woes
- Kiowa Gordon talks Rob and Kristen's parenting skills
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- Is The Silver Linings Playbook a watch, pass, or rent?
- Brad Pitt gets bloody for World War Z reshoots
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Posts for November 15th 2012
Some people argue that breakfast is the most important meal of the day, but lunch deserves some recognition too, which is why we challenged our readers to share their lunch photos with us via Instagram. Beyond salads and sandwiches, check out what these YumSugar readers are eating during their midday meal.
Keep us in the loop by uploading your photos to Instagram and including the hashtag #savorysight in your caption. Who knows? You might be featured next go-round! And make sure to follow YumSugar on Instagram (username: heyyumsugar) for delicious inspiration. If you don't use Instagram, then don't worry: you can always upload your food photos to our Savory Sights community group.
Named after the town of Reims in France, this blend is inspired by gingerbread and holiday spices. It is made from anise, cardamom, and honey.
- Roast pork belly
- Parsnip purée
- Peach cobbler
- Sauté prunes in butter with a pinch of Reims. Deglaze with port, reduce until syrupy and use as a sauce for pork tenderloin.
- Cook butter in a skillet until browned, add a pinch of Reims and use to cook trout or another flaky white fish.
- Add a pinch to a glass of cava or Prosecco and garnish with a lemon twist
Named after the coastal town of Cancale in France, this blend has delicate salt (fleur de sel) with orange and fennel. It will soon replace your salt shaker!
- Beef carpaccio
- Spinach salad
- Tomato salad
- Tuna tartare
- Chocolate chip cookies
- Wet the rim of a margarita glass with lime juice and coat with Cancale.
- Toss thin asparagus spears with Cancale, lemon juice and olive oil.
- Sprinkle on mango slice for a quick snack.
- French toast
- English pea soup
- Cauliflower gratin
- White Russian
- Beurre blanc sauce
- Sprinkle over or stir into your favorite coffee drink (cappuccino, espresso etc.)
- Simmer cubed celery root in milk and Yemen. Puree, then season to taste with more Yemen.
- Blend with soften butter and brown sugar and use as a filling for baked apples.
From Lior Lev Sercarz of La Boîte á Epice
Butternut Squash & Yemen N.10 Soup
A few of our favorite serving ideas:
- Add the juice of one lemon to the soup just before serving.
- Drizzle a spoonful of yogurt on top of each soup before serving.
- Use this soup recipe as a sauce for your favorite pasta, adding a few toasted pumpkin seeds as garnish.
1/2 cup olive oil
3 cups onions, thinly sliced
2 cups celery, thinly sliced
2 cups leeks, thoroughly washed and thinly sliced
3 tablespoons garlic, chopped
1/2 cup carrots, peeled and thinly sliced
1 Granny smith apple, peeled, cored, and thinly sliced
2 tablespoons La Boîte Yemen N.10 spice blend
1 tablespoons ginger, freshly grated
2 tablespoons light brown sugar
5 pounds butternut squash, peeled, seeded, and cut into a 1/2-inch dice
2-1/2 quarts water or low-sodium chicken stock
1/2 cup heavy cream (optional)
Salt and pepper, to taste
- In a large, heavy-bottomed stockpot, heat the olive oil. Add the onions, celery, leeks, garlic, apple, and carrots. Cook over medium heat for about 15 minutes until tender, stirring every few minutes.
- Add the Yemen spice, ginger, and brown sugar and cook for 5 more minutes.
- Add the butternut squash and water. Season with salt and pepper, and bring to boil over high heat.
- Reduce the heat, and simmer for 1 hour, or until the squash is very soft.
- Add the heavy cream, if using, bring to boil, and simmer for 10 more minutes.
- Blend until smooth using a blender or an immersion blender. Season to taste before serving.
In my fantasy world, I'd be the sort of put-together individual who plans things out far enough in advance to lovingly brine a heritage bird. Realistically, though, my actual Thanksgiving planning is more of a fly by the seat of my pants sort of endeavor.
Years of crunch-time prep (and admittedly a bit of unnecessary panic) have taught me that even when I only get down to business the morning of the big day, it can still lead to a juicy, flavorful bird that my family will devour with relish.
As the French like to proclaim: Le Beaujolais Nouveau est arrivé! Raise your glass, because Beaujolais Nouveau — the first wine of the harvest season in the Northern Hemisphere — has finally arrived. Today marks the annual release date for the wine, which is welcomed on what's called "Beaujolais Nouveau Day" with a colossal celebration across France each year.
Since the wine — which certainly isn't for snobs — makes such a splash each year, I thought I would throw out some questions and see if you can, ahem, arrive at the answers. What do you know about Beaujolais Nouveau? Let's find out.Take the Quiz
- Starbucks buys Teavana for $620 million — Eater
- Guy Fieri's real response to his restaurant's zero-star review — Grub Street New York
- Guess who's back on Top Chef? — Zagat
- What President Obama will eat this Thanksgiving — Delish
- Take this quiz to find out if you're a modernist cook — HuffPost Taste
- Enjoy celery root in a creamy fennel soup — Big Girls Small Kitchen
- 10 little-known facts about turkey — Yahoo! Shine