- Popsicle recipes to keep your kids cool during Summer
- Learn the tricks to grilling pizza
- New nail polish picks any bride will love
- Why women love Fifty Shades of Grey
- Take a peek at Target's 2012 Fall collection
- White statement pieces for your Summer wish list
- Chris Pine talks People Like Us and the "talented" Elizabeth Banks
- Strategies to make the most of your student loans
- Make running feel easier
- Rock out with cool karaoke apps
- Wear floral on floral like Miranda Kerr for girlie flair
- Kate Hudson has bikini time with baby Bingham
- Video: Channing Tatum on Jenna Tatum's reaction to seeing Magic Mike
Posts for June 25th 2012
- Make sure your grill is hot! When it comes to pizza crust, the higher the temperature of your grill, the more blistery and chewably crispy your pizza will be. If you don't have a thermometer on your grill, then check the heat using the "Mississippi" test: hold your hand three inches over the grill grates, and start counting, "One Mississippi, two Mississippi, three Mississippi," and so on. If you can only count to two or three before the force of the heat makes you pull back your hands, then you know you've got your grill at 600ºF or higher.
For more pointers, keep reading.
I love the tanginess of chèvre, or goat cheese (I'm partial to Laura Chenel — it's a classic for a reason) with this earthy soup, but if you're catering to a vegan crowd, feel free to omit the cheese and instead finish with a drizzle of good quality olive oil. If you don't keep sherry vinegar on hand, try subbing in cider vinegar or freshly squeezed lemon juice.
6 medium to large beets, scrubbed clean and trimmed of stems
3 tablespoons canola oil, divided, plus more for drizzling
1 head unpeeled garlic
2 large leeks, thinly sliced
2 teaspoons fresh thyme leaves, or 1 teaspoon herbes de Provence
2 bay leaves
4 cups vegetable stock
2 tablespoons extra-virgin olive oil
Kosher salt and freshly cracked pepper
4-5 teaspoons sherry vinegar
6 ounces chèvre (fresh goat cheese), crumbled
- Preheat oven to 400ºF. Drizzle beets with 3 tablespoons canola oil and wrap tightly in aluminum foil. Place the foil packet on a baking sheet and roast til beets are fork-tender, about 1 hour. Meanwhile, slice the stem end off of the head of garlic and drizzle the exposed cloves with oil. Wrap the garlic in aluminum foil and roast for 40 minutes or until fragrant and golden brown.
- Carefully unwrap the beets and garlic, and allow them to cool to the touch. Rub the beet skins off and quarter (with larger beets cut into eighths). Squeeze the cloves of garlic out from the head, and set aside.
- Heat remaining 3 tablespoons canola oil in a stockpot or Dutch oven over medium heat. Add leeks, and cook, stirring occasionally, until softened, about 8-10 minutes. Add beets, garlic, thyme (or herbes de Provence), bay leaves, and vegetable stock, plus an additional 2 cups water.
- Bring to a boil, then reduce the heat to low, and simmer for 5 minutes
- Discard bay leaves, and blend til smooth either using an immersion blender (my preference) or by carefully transferring to a blender in batches.
- Add olive oil, and season to taste with salt (I generally start with 1/2 teaspoon and go from there, tasting frequently) and vinegar.
- Ladle into bowls and sprinkle with freshly cracked black pepper; garnish with goat cheese (about an ounce per serving).
- Soups/Stews, Cream
I'm a bourbon drinker, but manhattans and old-fashioneds just aren't as satisfying in the Summer. If you're looking to switch brown liquor for a clear spirit in the warmer months, the gin new fashioned is a good way to dabble.I got this recipe from Nolet's Silver Gin, which sent along a bottle of booze and some sour cherry marmalade as part of its Cupboard to Cocktail program. Of course, you could make the drink with any gin, but this silver version (from the makers of Ketel One) is exceptionally verdant, smooth, and just slightly fruity. I like the idea of using marmalades and jams in cocktails, because you can buy the ingredient and use it for many things. Plus the cherry and citrus combination has a nice Summer vibe. Get your Summer jams on and make a gin new-fashioned.
If you're tending to ceramics and silverware incorrectly, the odds are stacked against you, and you'll likely run into snafus in years to come. Want to preserve your fancy ceramics and silverware for life? Follow these instructions for packing with care when you read more.
- We present: the floating backyard party — HuffPost Food
- Bobby Flay and Sandra Lee take home Daytime Emmys — Eater
- Little Caesars brings back its "Pizza! Pizza!" campaign — Zagat
- Red Robin introduces the world's hottest pepper into a burger — Delish
- Will YouTube's new channel Hungry satisfy? — Grub Street NY
- Must make: swiss chard and lemon ricotta pasta — Food52
- How to make Greek yogurt, the cheap way — Kitchen Daily
Use red lentils in soups and stews. Red lentils (known in Indian cuisine as masoor dal break down when cooked to produce creamy, thick soups. Dal soups are household staples in India and surrounding countries. Try this Pakistani dal recipe for an authentic taste of India.
Use black lentils in salads. Black French du Puy lentils are small and sturdy, so they can withstand being tossed around in a salad. Use them as a salad topper, or for heftier fare, try this recipe for cold French lentils with potato salad.
Use green lentils in spreads. Employ green lentils to whip up a lentil hummus to slather on crackers, in sandwiches, or on crudités.
What's your favorite color of lentil — and your favorite way to prepare it?
Busting out the grill is almost always inextricably linked to burgers. When you envision the smoky charcoals glowing under the grill, it's hard not to evoke the nostalgic, earthy, and iron-like smell of hamburger patties sizzling on the metal grates. Beef, chicken, black bean, and cheese-stuffed: the options are limitless, but these 10 will keep your grill busy in the meantime.
Relish isn't the only condiment pickles are good for. Here, southerngirlskitchen shows that dills are great in a piquant Summer salsa, too.Dill Pickles + Salsa= Yummy goodness!!
Share your warm-weather creations with us in our YumSugar Community. Don't forget to also add the hashtag #savorysight to your Instagram photos. They could wind up featured here.