Posts for July 9th 2012

Sugar Shout Out July 9, 2012
Celebrity Style

Sugar Shout Out: Celebs Give Their Summer Reading Recs

Summer reading recs from some of our favorite women Scarlett Johansson celebrates a major payday with a bikini cruise Must-try beauty travel kits for hassle-free packing An easy classic: bacon and spinach quiche Fun ideas to get your kids into the Olympic spirit Take the guesswork out of dressing with these no-fail outfits for any occasion Maximize style in your minimally sized bathroom See all the pictures from The Dark Knight Rises Video: Angelina flashes her engagement ring and talks Brad to accept her latest honor Creative ways to organize and arrange your photos How to ease sore muscles CelebStyle: See how the celebrities rock their Summer scarves Last-minute Comic-Con costume ideas
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Top Chefs Tim Love and Others Talk Quality Ingredients - BestFoods® Real Tastes Better
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Top Chefs Tim Love and Others Talk Quality Ingredients - BestFoods® Real Tastes Better

Chefs Tim Love and Hugh Acheson talk with top chefs about real, fresh ingredients that make a difference in their favorite recipes.
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Chefs Tim Love and Hugh Acheson talk with top chefs about real, fresh ingredients that make a difference in their favorite recipes. Sometimes...simpler recipes with fewer seasonal ingredients are best!

For more on the Food & Wine Classic in Aspen, visit http://facebook.com/hellmanns

For more on BestFoods®, visit http://facebook.com/bestfoods

2010 Stoneleigh Pinot Noir Review
Wine

Wine of the Day: 2010 Stoneleigh Marlborough Pinot Noir

The Marlborough region of New Zealand has become world famous for its tropical fruit-tinged, grassy Sauvignon Blancs, but I've developed a recent interest in the Kiwi region's other grape of note, Pinot Noir.
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The Marlborough region of New Zealand has become world famous for its tropical fruit-tinged, grassy Sauvignon Blancs, but I've developed a recent interest in the Kiwi region's other grape of note, Pinot Noir.

Although Central Otago is perhaps best known for its Pinot (case in point: Peregrine's excellent 2007 vintage), Pinot Noir is a popular but finicky grape that does best in lower-temperature climes, and Marlborough's cooler nights lend themselves well to the grape's growth. I loved the drinkability of this 2010 Stoneleigh Pinot Noir ($13), which started out with smooth berry notes and ended on an earthy note. Its tannin made me dream of pairing it with food, rather than consuming it alone; it'd be great for dinner this time of year, paired with duck legs and grilled plums.

Where do your favorite Pinot Noirs come from? Have you tried any of New Zealand origin?

Photo: Anna Monette Roberts

Easy Recipe For Bacon and Spinach Quiche
summer

An Easy Classic: Bacon and Spinach Quiche

Of all the savory pastries out there, quiche is shockingly simple to prepare at home.
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Of all the savory pastries out there, quiche is shockingly simple to prepare at home. And when it comes to classic flavors, you can't go wrong with bacon, cheese, and spinach. It's a salty, satisfying combination that works for any meal morning, noon, and night.

This quiche is a rich combination of flavors with flaky, buttery crust, fluffy egg center, smoky bacon pieces, and crispy cheese topping. Pair it with a lightly dressed green salad to offset the heaviness. Keep reading for a fast, easy quiche recipe.

Peach Season
summer

In Season: Peaches

Source: Thinkstock July is peak time for peaches, those stone fruits so known for their floral aroma, fuzzy skin, and juicy flesh.
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Source: Thinkstock

July is peak time for peaches, those stone fruits so known for their floral aroma, fuzzy skin, and juicy flesh. To take full advantage of the fact that right now they're at the apex of their ripeness, I stopped by San Jose's J&P Farms — Santa Clara County's last working orchard. After taking a stroll through the rows of peach trees, I spoke with owner Phil Cosentino about peach season.

While peaches are ready as early as May and available until late September, peach season is at its peak in July and August — although since peach season began early this year due to a warm Winter, it'll wrap up sooner than usual.

Keep reading to find out how to pick the perfect peach.

Bacon and Spinach Quiche
summer

Bacon and Spinach Quiche

When filling the quiches, avoid overflowing the pie crusts with any of the ingredients, especially the egg mixture.
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When filling the quiches, avoid overflowing the pie crusts with any of the ingredients, especially the egg mixture. However, even if the quiches are not full, they will normally bloom like a soufflé as they bake. Don't worry! The quiches will fall and level out once they are removed from the oven.

Bacon and Spinach Quiche

Bacon and Spinach Quiche

Ingredients

2 ready-made pie crusts
6 eggs, beaten
1 cup milk
Pinch nutmeg
Salt and pepper, to taste
8 slices of cooked bacon, crumbled
2 cups fontina or swiss cheese, shredded
2 cups spinach

Directions

  1. Preheat oven to 375ºF. Grease 4 individual (4 1/2-inch) pie dishes or spring form pans with butter or nonstick spray. Lay out pie crusts, and cut out 4 round pieces, each 6 1/2-inches in diameter. Press pie crust pieces into each pie dish. Set aside.
  2. In a medium-sized bowl, whisk eggs. Then add milk, nutmeg, salt, and pepper.
  3. In each pie dish, divide bacon, spinach, then shredded cheese. Using a tablespoon, divide egg mixture on top of each quiche, leaving about 1/4-inch of headspace between egg mixture and top of pie crust. Bake for 35 to 45 minutes, or until egg mixture is set and cheese starts to brown. Remove from pie pan or spring form when cool enough to touch. Serve warm or cold.

Serves 4.

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Lobster Price at All-Time Low
Food News

Link Time: Lobster's Now Cheaper Than Bologna

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The History of English Teatime
Cooking Basics

Do You Know Your Afternoon Tea History?

One of the most iconic English food customs is afternoon tea, but do you know the history and small details behind this standard snack time?
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One of the most iconic English food customs is afternoon tea, but do you know the history and small details behind this standard snack time? Test your knowledge and become more acquainted with afternoon teatime.

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Spam Recipe Ideas
Cooking Basics

Rethink This Ingredient: 5 Mouthwatering Ways to Eat Spam

Some people turn their noses up at Spam.
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Some people turn their noses up at Spam. Sure, the old-school metal can and processed square shape can be off-putting, but once you get past that, you enter into a smoky, salty, hammy heaven that is Spam. Simply peel open the top of the can, cut the Spam into half-inch-thick slices or cubes, and panfry it until crispy. In honor of the pork product's 75th anniversary, we've pulled five easy ways to incorporate Spam into your diet.

Source: Flickr user onetimlee

Spam Scramble Spam and Cheese Tarts Spam Ramen Spam Burger Fried Spam
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Kimchi Fried Rice Picture
community

Savory Sight: Kimchi Fried Rice

If you have 15 minutes and access to kimchi, then chances are you have the ability to make Korea's best-known comfort food, kimchi fried rice.
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If you have 15 minutes and access to kimchi, then chances are you have the ability to make Korea's best-known comfort food, kimchi fried rice. Eatthisatethat shows us one version.

For the recipe, check out her blog, and don't forget to share your fast and easy dinner creations with us in our Savory Sights group (or on Instagram with the hashtag #savorysight). You could be featured here!