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Off to Market Recap: Patriotic Kitchen

partysugar — Mon, 06 Jul 2009 06:50:54 -0700

Around the Fourth of July, it's fun to embrace one's American heritage. I eat red, white, and blue foods, wear stripes, and decorate my kitchen with flags. To get in a patriotic mood, I suggested we head off to market in search of star-spangled kitchen gear that will last all Summer long. You looked for everything from pot holders to plates.

You bookmarked your festive finds in the Yum Market on TeamSugar with the keyword tag, Patriotic Kitchen. I love this set of country plates by Williams-Sonoma. With their pig motif and red, white, and blue border they are festive, yet not over the top. The print is great for the Fourth, but can also be used year round as a platter for bacon. For more all-American finds, browse the collection below.

Chestnut Chows Down 68 Dogs, Defends Title

partysugar — Sat, 04 Jul 2009 11:50:43 -0700

To most people, the Fourth of July means barbecue, fireworks, and a long weekend. However, in the world of competitive eating, the all-American holiday brings to mind one thing: Nathan's annual hot dog eating competition. The Super Bowl of competitive eating, Nathan's contest is the most-watched, most-hyped competition of the season. Earlier today on Coney Island, the darlings of the competitive eating world, Takeru Kobayashi and two-year reigning champ Joey Chestnut, faced off in an epic battle.

The rivals are both seasoned, serious, and adorned professionals, but in the end, after chowing down 68 hot dogs - a new world record - Chestnut won. Throughout the 10-minute competition, Chestnut maintained a two-dog lead against Kobayashi. "I've been practicing hard," Chestnut said after winning. "I knew it would be hard to beat me."

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Name That Dish!

partysugar — Sat, 04 Jul 2009 07:00:36 -0700

Happy Fourth of July! The dish pictured below is an all-American favorite specific to a certain region of the US. Do you know what it's called?

Yellow Mustard: Love It or Hate It?

partysugar — Sat, 04 Jul 2009 04:00:51 -0700

Mustard is quite possibly my favorite condiment. I love Dijon mustard so much that sometimes, when I'm making salad dressing or a cheese sandwich, I will lick the knife. However, my affection for mustard does not extend to Dijon's vibrant, all-American cousin, yellow mustard. Whether it's the bright color or the sweet, almost artificial taste, there's something about yellow mustard that I'm not so crazy about. How do you feel about it?

Name That Dish!

YumSugar — Thu, 02 Jul 2009 16:00:24 -0700

You may be familiar with this Summer berry dessert, which is baked in a casserole dish and reminiscent of a fruit pie. Do you know what it is?

Fast & Easy Dinner: Veggie Burgers With Lime Mayonnaise

partysugar — Thu, 02 Jul 2009 09:15:58 -0700

Looking for an exciting new vegetarian recipe to serve on the Fourth of July? Consider this recipe: an upscale take on the classic veggie burger.

The patty is a filling combination of bulgur, pinto beans, walnuts, and spices. Serving the burger open-faced on toasted multi-grain bread adds an air of sophistication.

Don't skip the lime mayonnaise - it provides a creamy zing to the completed burger. To look at the uncomplicated recipe, please read more.

Veggie Burgers With Lime Mayonnaise
From Gourmet

Ingredients

1/2 cup chopped onion, divided
1 tablespoon olive oil plus additional for brushing
1/2 cup bulgur
1 cup water
1 cup canned pinto beans, rinsed and drained
1 1/2 tablespoon soy sauce
3/4 cup walnuts (2 1/2 ounces)
2 garlic cloves, coarsely chopped
1/2 cup packed cilantro sprigs
3/4 teaspoon ground cumin
1/4 teaspoon cayenne
1/4 cup mayonnaise
1/4 teaspoon grated lime zest
1/2 teaspoon fresh lime juice
4 slices multi-grain bread,toasted
lettuce, sliced tomato, for serving

Directions

Cook half of onion with 1/4 teaspoon salt in oil in a small heavy saucepan over medium heat, stirring occasionally, until golden, 5 to 7 minutes.
Add bulgur and water and cook, covered, over low heat until water is absorbed, 15 to 18 minutes. Transfer to a bowl and stir in beans and soy sauce.
Pulse bulgur mixture, walnuts, garlic, cilantro, cumin, cayenne, a rounded 1/4 teaspoon salt, 1/2 teaspoon pepper, and remaining onion in a food processor until finely chopped.
Form rounded 1/2 cups of mixture into 4 (31/2-inch-diameter) patties. Chill at least 10 minutes.
While patties chill, stir together mayonnaise, zest, and juice.
Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas). Put perforated grill sheet on grill and preheat 10 minutes.
Brush patties all over with oil. Oil grill sheet, then grill burgers on grill sheet, covered only if using a gas grill, carefully turning once, until golden brown, about 8 minutes total.
Serve burgers open-faced on toast with lime mayonnaise.

Serves 4.

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Do You Know Where Your Fourth of July Food Came From?

partysugar — Thu, 02 Jul 2009 05:50:48 -0700

With everyone from celebrity chefs like Michael Chiarello to national corporations such as Lay's focusing on eating locally, it's hard not to wonder where your food comes from. For example, where exactly was the pork used to make these burgers raised?

Since the majority of Americans will be hosting barbecues this weekend, I thought it would be fun to test your knowledge of classic Fourth of July foods. To find out where that hot dog was created, take my quiz!

Take the quiz

Happy Hour: Pommery POP America

partysugar — Wed, 01 Jul 2009 16:15:58 -0700

With its delightful dryness and light, fizzy body, it's easy to pledge your allegiance to Pommery POP Champagne ($11.99).

A stylish wine with a pale yellow color, POP has a floral nose, creamy mouth feel, and subtle citrus flavor. I like POP for its smooth drinkability; it's refreshing and tastes great on its own.

The French sparkler is perfect for everyday or commemorating a special occasion like the 4th of July - especially now that they've released an all-American bottle! Fill an ice bucket with a bunch of bottles for an instant festive centerpiece or bring a 4-pack to surprise your hostess.

Have you tasted POP? What did you think of this effervescent sparkler?

Come Party With Me: Independence Day - Dessert

partysugar — Wed, 01 Jul 2009 11:30:39 -0700

While one could easily serve red, white, and blue parfaits at a 4th of July party, I prefer to give guests a more all-American dessert - in the form of a crowd-pleasing cupcake. When I saw these adorably patriotic cupcakes in the current issue of Martha Stewart Living, I knew they would be on the menu at my Independence Day celebration.

The vanilla cake batter is dotted with fresh blueberries before being baked. Each individual cake is iced with fluffy seven-minute frosting and topped with a single plump raspberry. These pretty cakes are a light sweet treat, ideal for Summer entertaining. If you're interested in reading the recipe, do so after the break

Red, White, & Blue Parfaits Two Ways - Beginner and Expert

YumSugar — Wed, 01 Jul 2009 03:30:51 -0700

July 4 officially celebrates our country's independence, but this year, make your fiesta as much about food as it is about the fireworks. Regardless of whether you serve hamburgers or hot dogs, coleslaw or creamy potato salad, don't forget to leave some serious room for a red, white, and blue parfait, which is both gratifying on a balmy night and visually stunning.

Impress guests by paying a literal homage to the stars and stripes with a dessert composed of berry gelatin and creamy panna cotta. Or, take a far simpler approach to the parfait by serving layer upon layer of whipped yogurt, strawberries, raspberries, and blueberries. Decide which one works best for you this holiday and read more