Posts for January 15th 2013
A few weeks ago, I went to Rich Table in San Francisco to taste several Knob Creek bourbon cocktails. Upon arrival, the bartenders served up glasses of a sparkling bourbon cocktail. Typically, I'm a bourbon or a sparkling wine drinker, but never had I seen the two twirled in one glass. I had a lot of doubts at first, mostly because I'm a purist and I prefer drinking a straight bourbon or a straight sparkling wine; however, the cocktail intrigued me.
The end result reminded me of a carbonated old fashioned, and I enjoyed it so much that I sought to re-create it. There's a woodsy, spicy flavor from the bourbon, but all potential heaviness evaporates due to the crisp bubbles from the sparkling wine. If you're the type who forgoes a Champagne toast in favor of a stiffer drink, then this sparkling cocktail may be the perfect compromise.
Keep reading to see the sparkling bourbon cocktail recipe.
Without sounding totally dogmatic, we have a few rules for when to utilize what pan, whether nonstick teflon, cast iron, or uncoated stainless steel. That said, there's certainly some wiggle room; use what's available to you (in most cases it'll work out just fine), but for the best results, keep these rules in mind.
Use a nonstick teflon pan when: cooking delicate scrambled or fried eggs, omelets, and crepes. Really, that's it. And if you have a beautifully seasoned cast iron skillet, you can skip the category altogether and use that instead. While nonstick pans are slightly easier to clean than their cast iron and stainless steel analogues, they are notoriously bad at browning and may even pose health concerns if used improperly. Additionally, if your nonstick pan no longer lives up to its implied promise, it may be time to replace it, as the teflon coating becomes less effective with use (due to scratching of the surface).
This year, one of our New Year's resolutions is to learn more cooking basics, including how to break down that thick, forest-like bunch of broccoli, which can be intimidating to prep. Where to begin? Should you start at the stem or hack away at the florets? Are the thick, fibrous stalks edible or should you just toss them out?
I recently learned this horrifying statistic: about half the world's food is tossed out. Instead of wasting the stalk, start the year off differently by learning how to prep the entire broccoli crown (stems included!). In addition to feeling better about less waste, this technique will make even the broccoli stems a desirable part of the cruciferous vegetable and will help cook the stems and florets evenly and thoroughly.
- Start at the stalk of the broccoli. Cut away the root end, which may appear dry and discolored. Holding the head of the broccoli firmly, use a vegetable peeler to peel the entire stalk, then slice it into 1/4-inch rounds.
- When the broccoli stalk divides into the floret stems, cut the stems apart from each other. Holding each large floret piece, use a vegetable peeler to peel the stems. Cut the stems into 1/2-inch rounds until you are left with one-inch broccoli florets.
- Once all of the broccoli is cut, go back through the florets and ensure they are all the same size. To cut the floret pieces, turn them so the stem side faces up. Cut the stem in half, stopping when you hit the florets. Then, use your hands to split the piece into two parts.
If you're anything like us, the shadow of holiday indulgences past has led to an increased desire for lighter fare as of late. Thankfully, blogger Fresh Tart has come to the rescue with a dreamy (yet light) mushroom soup that is practically tailor-made for these blustery Winter days.
Happy New Year! It's time for vegetables! I know that I don't really need to explain why, given universal post-holiday puffiness and such. For me, all sorts of high-carbohydrate, gluten-free grainy flours made their way into my diet and while festive, I certainly noticed how 1) tired, and 2) starving it all made me feel. Sometimes it takes little reminders that what works best — and for me that's not just gluten-free, but primarily grain-free eating — is exactly what works best.
As a bonus, all of the foods that make me feel and look like myself — high quality meats, fish, vegetables, eggs, nuts, fats, and small amounts of dairy and fruit — are all of my favorite foods anyhow.
So 2013, let's lead off with soup! I'll confess I didn't plan this one out, it sort of made itself out of the fridge. I'm quite sure that you could use vegetable broth, and skip the chicken, and enjoy this as a vegetarian treat. Dried porcini mushrooms make the broth — and everything — delectably meaty, for very little effort. When you're making up a soup, keep in mind that the most satisfying soups are texturally layered — this version is brimming with tender chicken, chewy mushrooms, crisp broccoli, with crunchy nuts to finish. That's how I like it! Kablam!
- Make one of Joe Bastianich's stay-slim recipes — Tasting Table
- The maker of Tastykake is buying Hostess Brands — Grub Street New York
- Cleanse with three detoxifying soup recipes — Refinery29
- Mark Wahlberg is filming that Wahlburgers reality TV show — Eater
- 22 recipes sure to make you an anchovy lover — HuffPost Taste
- Whole Foods apologizes after security guard incident — Delish
- You'll never guess who loves airplane food — Zagat
Here at YumSugar HQ, we like to eat seasonally, but with the vast abundance of fruits and vegetables available, it can be a little tricky to keep track of what's available when. While one could always just take a stroll through the market to find out what's in season, we'll be turning to this comprehensive glossary in order to plan our menus ahead of time.
We've often talked about the wines we're crushing on; likewise, sudsy brews have had their moment in the sun. But this week we're changing things up a bit. In the interest of warming up from chilly weather and the ubiquitous resolution to eat more mindfully — also, we really like tea — we thought it was high time to feature the teas that have us coming back for sip after delightful sip. Keep reading for our top picks, ranging from chocolate and chili-laced chai to an Amazonian herbal treat.