Posts for July 12th 2012

Sugar Shout Out | July 12, 2012
Celebrity Style

Sugar Shout Out: Check Out Fun Indoor Activities For Those Rainy Summer Days!

Indoor activities for those rainy Summer days A royal graduation photo album Robert Pattinson and Kristen Stewart talk Breaking Dawn sex scene at Comic-Con See how photography meets fashion with Instagram-inspired jewelry Learn some savory ways to use peaches Celebrate Knox and Vivienne Jolie-Pitt's fourth birthday with fun family photos 7 tips to negotiating that raise you deserve July is wild about wildlife month.
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Almond Nutella
recipes

Milk Chocolate Almond Spread

I enjoyed the textural contrast of this chocolate almond spread, but if you're looking for a smoother spread, push it through a fine mesh strainer before devouring.
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I enjoyed the textural contrast of this chocolate almond spread, but if you're looking for a smoother spread, push it through a fine mesh strainer before devouring. Not in the mood for almonds? Try subbing other roasted nuts; we think peanuts, pistachios, walnuts, or the more traditional hazelnuts would be exceptional. And lastly, make sure to refrigerate if you don't devour it all in one sitting.

Adapted from Cake Simple by Christie Matheson

Milk Chocolate Almond Spread

Almond Nutella

Ingredients

1 cup (5.5 ounces) almonds, roasted
9 ounces milk chocolate, coarsely chopped
3 ounces bittersweet chocolate, coarsely chopped
2 tablespoons almond oil or mild vegetable oil, such as canola
Heaping 3 tablespoons confectioner's sugar
1/2 teaspoon vanilla extract
3/4 teaspoon kosher salt

Directions

  1. Melt the chocolate in a double boiler or in the microwave until smooth.
  2. In a blender or food processor, grind the almonds until they break down into a fine powder. Add the oil and process until it forms a smooth paste (it should resemble a loose natural peanut butter). Add the sugar, vanilla extract, and salt, and process until well incorporated.
  3. Carefully add the melted chocolate; blend well.
  4. Decant into a storage container (such as a clean jam jar) and allow to cool to room temperature; the spread will thicken up considerably upon cooling.

Makes about 2 cups.

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Gary Farrell Sauvignon Blanc Review
Wine

Wine of the Day: 2010 Gary Farrell Sauvignon Blanc

There's hardly a white wine more drinkable for Summer than Sauvignon Blanc; its zippy, crisp qualities highlight Summer foods exceptionally.
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There's hardly a white wine more drinkable for Summer than Sauvignon Blanc; its zippy, crisp qualities highlight Summer foods exceptionally. One fine example of that is Gary Farrell Winery's 2010 Sonoma bottling ($25), a sprightly, single-vineyard wine from Redwood Ranch, a vineyard on the southern side of Sonoma's Alexander Valley.

If you're a Sauvignon Blanc fan, it's hard to imagine this rendition of the varietal wouldn't please. Put it to your nose, and you'll get notes of pear, bell pepper, and New Zealand-esque guava. It's creamy midpalate yet has a crisp, palate-tickling finish that triggers your salivary glands and makes your mouth water for more. We'd pair this zippy white with fried seafood, like a crisped, pan-fried sand dab.

Do you have a Sauvignon Blanc of the moment?

Almond Nutella Recipe
recipes

Spread It on Thick: Milk Chocolate Almond Spread

Time for another confession: I'm harboring a full-blown addiction to anything Nutella or nut butter-related.
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Time for another confession: I'm harboring a full-blown addiction to anything Nutella or nut butter-related. Think I'm joking? When left to my own devices, I've been known to down an entire tub of the unctuous spread in the span of a week. Now, rather than lament my (no longer) secret shame, I've chosen instead to be proactive and make my own, so at the very least I'm enjoying the treat to its fullest, rather than supping on the saccharine mass-manufactured spread once more.

Keep reading to learn how to whip up a batch of your own.

British Scones Recipe
recipes

Classic British Scones

Avoid over-mixing the dough, because it will result in less flaky scones.
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Avoid over-mixing the dough, because it will result in less flaky scones. When cutting the scones, do not twist cutter when picking up the dough. It can lead to floppy, uneven scones.

Adapted from BBC Food

Classic British Scones

British Scones Recipe

Ingredients

1 3/4 cup all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
4 tablespoons butter
1/8 cup sugar
1/2 cup milk
1 egg, whites separated

Directions

  1. Preheat oven to 425ºF. Cover a baking sheet with a silpat silicone pad or parchment paper.
  2. In a large bowl, whisk flour, baking powder, and salt together. Crumble and rub butter into the flour using your fingers until mixture resembles sand.
  3. Stir in sugar. Pour in milk and use a butter knife to cut mixture, combining all ingredients until a soft dough forms.
  4. Turn dough onto a floured surface and knead very lightly. Pat or roll out dough to 1/2-inch thick. Stamp out round scones using a 2-inch dough cutter, spreading them out evenly on a baking sheet. Dough scrapes can be combined, lightly kneaded, and stamped out again. Repeat process until no dough remains.
  5. Brush tops of scones with egg white. Bake for 12-15 minutes until scones have doubled in height and tops are golden.

Makes 11 scones.

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Controversial Gourmet Foods
let's dish

What's the One Food You Should Love — but Just Don't?

With sweltering climes, state fairs, and outdoor grilling going on right now, I'm reminded that Summer really goes by another name: barbecue season.
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With sweltering climes, state fairs, and outdoor grilling going on right now, I'm reminded that Summer really goes by another name: barbecue season. But I have an admission to make: while I'm all about smoked meats, there's one I just can't get totally behind, and that's pulled pork. It's something I've never really revealed to anyone other than myself, because it borders on pitiful: what food lover could possibly pooh-pooh pulled pork?

The whole embarrassment has gotten me thinking about other purportedly "foodie" items that I'm simply not crazy about. Tarragon, for instance, is another. So is cantaloupe. Tell me: what's the one food item that you should love — but simply don't?

Source: Flickr User ImNotQuiteJack

Savory Peach Recipes
Cooking Basics

6 Savory Uses For Peaches

Stone fruits like peaches are at their peak right now, and while eating a juicy one out of hand simply can't be beat, there are countless ways to incorporate them into your cooking — and not just desserts at that.
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Stone fruits like peaches are at their peak right now, and while eating a juicy one out of hand simply can't be beat, there are countless ways to incorporate them into your cooking — and not just desserts at that.

Use peaches as a savory ingredient to jazz up your plate, even if it's in a simple preparation, like sliced over mozzarella and bread. From grilled appetizers to pizza, we've got plenty of suggestions. Here are six of our favorite ideas.

  1. Bacon lovers: flip for pancetta-wrapped peaches straight off the grill.
  2. Caramelize stone fruit on the barbie; toss in cooled peaches to a mixed green salad.
  3. Try steak nachos with peach salsa for an awesome alternative to the classic.
  4. Add sweet-tart layers of flavor to a roasted veggie pasta salad.
  5. Skip the plum sauce and add peaches straight into your next stir-fry.
  6. Substitute peaches for cherries in a ricotta focaccia pizza.

Do you have any go-to peach recipes that aren't sweet but rather savory?

Marion Cunningham Dies
Food News

Link Time: Goodbye, Marion Cunningham

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Strawberry Jam
summer

Preserve Summer's Most Coveted Fruit With Strawberry Jam

Strawberry jam is one of those must-make recipes that every home cook should know.
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Strawberry jam is one of those must-make recipes that every home cook should know. What better way to preserve Summer's most coveted berry than by making a jam? Perhaps a classic pairing suits your fancy. Spread the jam over toast, pour it over brie cheese, or make a mean PB and J. Fruit jams also taste great in a turkey sandwich or in grilled cheese sandwiches. Alternatively, try it in a jam cocktail or whip a few tablespoons in cream cheese or a batch of fresh buttercream frosting. Maybe you enjoy it solo, sneaking a secretive spoonful each time you pass the fridge. I won't tell! Either way, take a look at my favorite strawberry jam recipe.

The Best British Chefs
2012 Olympics

British Invasion: Our Favorite Chefs From the UK

From Nigella's bubbly laugh and tongue-in-cheek tomes on home cookery to the high-brow molecular gastronomy creations from Heston Blumenthal, we're pretty smitten with the current British food scene.
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From Nigella's bubbly laugh and tongue-in-cheek tomes on home cookery to the high-brow molecular gastronomy creations from Heston Blumenthal, we're pretty smitten with the current British food scene. We tend to lean toward Anglophilia, but with good reason: the British Isles are nearly bursting with culinary talent. Read on to find out some of our current favorites.

Fergus Henderson Danny Boome Heston Blumenthal Jamie Oliver Marco Pierre White Gordon Ramsay Nigella Lawson
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