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Posts for January 8th 2013

Sugar Shout Out Jan. 8, 2012
Sugar Shout Out

Sugar Shout Out: The New Trends to Try in 2013

The new prints and silhouettes to look for this year Golden Globes nominees: see who's won and been up for awards in the past The most lovable and laughable moments from the Bachelor premiere How to choose the perfect gym shoe Jennifer Lawrence takes it easy as she preps for the PCAs Toxic habits to quit in 2013 See the Star Trek universe re-imagined as sports teams How to make your eyes appear wider Silly pets in spots they don't belong 20 adorable baby-shower gifts under $20 The best ways to brew your coffee at home CelebStyle: Mom-to-be Jenna Dewan shows off more cool street style The best Winter escapes, no time-share necessary Video: Is Emma Stone already planning a third movie with Ryan Gosling?
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How Long to Steep Tea
Cooking Basics

Brewing Times and Temperatures For the Perfect Cup of Tea

Brewing a cup of tea seems like a no-brainer proposition on the outset, but as anyone who has suffered through a bitter over-steeped cup can tell you, to do it well requires a pinch of know-how.
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Brewing a cup of tea seems like a no-brainer proposition on the outset, but as anyone who has suffered through a bitter over-steeped cup can tell you, to do it well requires a pinch of know-how. If you have the packaging for a particular variety of tea reference that first to determine its ideal brew time and temperature, otherwise try our handy reference guide below.

TEA VARIETY BREW TIME AND TEMPERATURE
Black tea (excluding Darjeeling) 205-210°F (just below a boil) for 3-5 minutes; 5 minutes if adding milk and sugar
Darjeeling tea 205-210°F (just below a boil) for 2 minutes
Green tea 160-175°F (let water come down from a boil for a few minutes before brewing) for 1-2 minutes; 3-4 minutes for Chinese green tea
White tea 175-190°F (let water come down from a boil for about a minute before brewing) for 30 seconds-2 minutes
Oolong tea Varies greatly from variety to variety (reference the packaging if possible), but 3 minutes at 205°F (just below a boil) is a good starting point
Rooibos/herbal 205°F (just below a boil) for 3-8 minutes
Source: Shutterstock
recipes

Soy-Glazed Salmon on a Cedar Plank

From chef Shigefumi Tachibe, ChayaSoy-Glazed Salmon on a Cedar PlankIngredientsSoy marinade (recipe follows) 6 ounces king salmon fillet, deskinned and deboned Maitake mushroom tempura (recipe folllows), for serving 2 pieces steamed baby bok choy, for serving Asian salsa (recipe follows), for serving Directions Marinate salmon: Reserve 3 teaspoons of soy marinade; pour the rest over the salmon, coating both sides.
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From chef Shigefumi Tachibe, Chaya

Soy-Glazed Salmon on a Cedar Plank

Ingredients

Soy marinade (recipe follows)
6 ounces king salmon fillet, deskinned and deboned
Maitake mushroom tempura (recipe folllows), for serving
2 pieces steamed baby bok choy, for serving
Asian salsa (recipe follows), for serving

Directions

  1. Marinate salmon: Reserve 3 teaspoons of soy marinade; pour the rest over the salmon, coating both sides. Marinate salmon in mixture for at least 8 hours or overnight.
  2. Cook salmon: Preheat oven to 400ºF. Remove salmon from marinade; set marinade aside. Pat salmon lightly with a paper towel, and place salmon on the cedar wood plank. Transfer wood-planked salmon to oven and bake for 15 minutes (for medium-rare), or until desired doneness.
  3. Make reduction: Meanwhile, in a medium saucepan, simmer the reserved marinade over medium heat until it has reduced into thickened sauce and coats the back of a spoon.
  4. To plate: Transfer the salmon to a plate, retaining the cedar plank. Flank the fish with tempura, bok choy, and Asian salsa. Drizzle with soy-ginger reduction.

Serves 1.

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recipes

Maitake Mushroom Tempura

From From chef Shigefumi Tachibe, ChayaMaitake Mushroom TempuraRecipe NotesDon't overmix the tempura batter, and be sure to mix it just before frying; preparing this ahead of time will result in a heavy batter.
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From From chef Shigefumi Tachibe, Chaya

Maitake Mushroom Tempura

Recipe Notes

Don't overmix the tempura batter, and be sure to mix it just before frying; preparing this ahead of time will result in a heavy batter.

Ingredients

Vegetable oil, for frying
1 cup flour
1 egg
Pinch of salt
3 cups very cold water
1/4 bunch maitake (hen of the woods) mushrooms, separated into bite-sized pieces

Directions

  1. In a large saucepan, heat about 4 inches of oil on medium heat, or until a frying thermometer reads 325ºF.
  2. In a medium mixing bowl, combine flour, egg, salt, and cold water; lightly dip maitake mushroom pieces into batter.
  3. Transfer mushrooms into batter, working in batches and turning occasionally, until mushrooms are golden, about 1-2 minutes.
  4. Transfer to paper towels to drain. Serve immediately.

Makes 1 serving.

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recipes

Soy Marinade

From From chef Shigefumi Tachibe, ChayaSoy MarinadeRecipe NotesIf you're making soy-glazed salmon on a cedar plank, be sure to reserve 3 teaspoons of this marinade to make the Asian salsa.
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From From chef Shigefumi Tachibe, Chaya

Soy Marinade

Recipe Notes

If you're making soy-glazed salmon on a cedar plank, be sure to reserve 3 teaspoons of this marinade to make the Asian salsa.

Ingredients

1 cup soy sauce
1 cup sake
1 cup mirin
1 tablespoon sugar

Directions

  1. Combine soy sauce, sake, mirin, and sugar.

Makes 3 cups marinade.

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recipes

Asian Salsa

From From chef Shigefumi Tachibe, ChayaAsian SalsaRecipe NotesIf you can't locate shiso, substitute equal parts mint and basil.
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From From chef Shigefumi Tachibe, Chaya

Asian Salsa

Recipe Notes

If you can't locate shiso, substitute equal parts mint and basil.

Ingredients

1/4 cup cooked kidney beans
1 tablespoon oba leaf (shiso), chopped
1 tablespoon white corn
1/4 cup cooked quinoa
1/2 small beefsteak tomato, diced
3 teaspoons soy-ginger marinade
Juice of 1/2 lemon

Directions

  1. In a small bowl, combine kidney beans, oba leaf, corn, quinoa, tomato, marinade, and lemon juice. Mix until well-combined.

Serves 1.

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Salt and Vinegar Kale Chips
recipes

Snack Attack: Salt and Vinegar Kale Chips

I know what you're probably thinking: kale chips are so two years ago.
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I know what you're probably thinking: kale chips are so two years ago. And sure, they've been done before (we even have a handful of enticing options in our archives), but I'd argue that their ubiquity is simply a testament to how dang delicious these virtuous snacks can be.

So no, I'm not exactly reinventing the wheel here; rather, consider this a tune-up. These salty, tangy, and dangerously snackable crisps are more akin to a fresh set of tires for the kale chips "wheel." Heavy-handed with both salt and vinegar to mimic the addictive flavor of salt and vinegar chips (minus the fryer), these chips are hands-down my favorite kale snack I've tried to date (and I really like kale).

Get the recipe for crispy salt and vinegar kale chips.

Miso Soup Recipe
recipes

Stay In and Warm Up to a Bowl of Miso Soup

Miso soup is a staple in Japanese restaurants, where the slightly cloudy broth is always a comforting, warming appetizer to enjoy before a meal.
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Miso soup is a staple in Japanese restaurants, where the slightly cloudy broth is always a comforting, warming appetizer to enjoy before a meal. But did you know it's also easy to make at home?

The soup begins with dashi, a stock made from dried bonito fish flakes and the firm, flavorful seaweed known as kombu. For texture, tofu and wakame, another sea vegetable, are added to the dashi; finally, to make it miso soup, one must add miso, a traditional Japanese seasoning made from fermented rice and soybeans. It's salty, it's filled with umami flavor, and it gives the soup its famous cloudy appearance.

The next time you plan to make sushi or another Japanese dish for dinner, consider starting the evening off with a traditional bowl of miso soup; while the ingredients may sound obscure, they can all be located at Whole Foods stores, health food markets, or Asian grocers. Or if you don't mind the smell of the sea in the morning, make like the Japanese, and eat miso soup with white rice for breakfast! Keep reading for the recipe.

Mrs. Fields Chocolate Chip Cookie Recipe
Get the Dish

Get the Dish: Mrs. Fields's Chocolate Chip Cookies

Have you ever enjoyed a warm, chewy chocolate chip cookie fresh from the oven at Mrs. Fields and wondered how they make the cookies taste so good?
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Have you ever enjoyed a warm, chewy chocolate chip cookie fresh from the oven at Mrs. Fields and wondered how they make the cookies taste so good? We have, too; that's why we went inside Mrs. Fields's kitchen to learn all of the bakery's secrets. Watch the video now to see to see how the iconic cookies are made, then read more to print the recipe and try the cookies at home.

Everything Bagel Seasoning
Food News

Link Time: Use Everything Bagel Spice . . . on Everything

Use "everything bagel dust" on, well, everything — Tasting Table A single bluefin tuna sells for $1.76 million — Grub Street San Francisco Are Krispy Kreme and Jamba Juice ripe for acquisition by companies like Wendy's and Starbucks?
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