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Noteworthy Nibbles - July 14-21, 2009

YumSugar — Tue, 14 Jul 2009 14:02:12 -0700

Although this month's biggest holiday has passed, America's celebrating its favorite seasonal staples in full force. Case in point? The can't-miss National Hamburger Festival that takes place in Akron, OH, each year; New Jersey's statewide ice cream celebration; and watermelon festivals taking place everywhere from Mississippi to South Carolina. Grab a napkin and head to your nearest gathering for some serious Summer eating!

Know of a food festival that we don't? Please add it to our list below!

New York, NY: Bastille Day: La Fête Nationale - July 14
Santa Barbara, CA: California Wine Festival - July 16-18
Mattoon, IL: BagelFest - July 16-18
Des Moines, IA: Rib America Festival - July 16-19
Mize, MS: Mississippi Watermelon Festival - July 17-18
Seattle, WA: Bite of Seattle - July 17-19
Pageland, SC: Pageland Watermelon Festival - July 17-18
Santa Paula, CA: Santa Paula Citrus Festival - July 17-19
Yarmouth, ME: Yarmouth Clam Festival - July 17-19

To see the rest, read more.

Watkins Glen, NY: Finger Lakes Wine Festival - July 17-19
Toms River, NJ: New Jersey State Ice Cream Festival - July 18
Hudson, OH: Hudson Wine Festival - July 18-19
Akron, OH: National Hamburger Festival - July 18-19
Surry, VA: Pork, Peanut & Pine Festival - July 18-19
Bethlehem, PA: Blueberry Festival - July 18-19
Denver, CO: Taste of the Nation Denver - July 19

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Noteworthy Nibbles - July 7-14, 2009

YumSugar — Tue, 07 Jul 2009 14:00:31 -0700

July's biggest holiday may have come and gone, but there's still so much to celebrate in the realm of Summer eats - whether it's salmon, sandwiches, or super-sized ketchup. Next Tuesday, don't forget to raise your glass to France's independence day. I plan to hightail it straight to my nearest French bistro to enjoy some moules frites. What are your plans for Bastille Day?

If you know if anything else that's going on, please feel free to chime in below.

Traverse City, MI: National Cherry Festival - July 4-11
New Orleans, LA: Tales of the Cocktail - July 8-12
Hollywood, FL: Slow Food Glades to Coast Hot Tropical Night - July 9
Cordova, AK: Copper River Wild Salmon Festival - July 9-11
Park Ridge, IL: Taste of Park Ridge - July 9-11
Pleasanton, CA: Alameda County Fair's Rib Cook-Off - July 9-12

To see the rest, read more.

Brentwood, CA: Brentwood Cornfest - July 10-12
Cambridge, MA: Taste of Cambridge - July 11
Bedford, VA: Horse and Hound Wine Festival - July 11
Sandwich, MA: SandwichFest - July 11
Los Altos, CA: Los Altos Arts and Wine Festival - July 11-12
Coral Gables, FL: International Mango Festival - July 11-12
Buffalo, NY: Taste of Buffalo - July 11-12
Santa Barbara, CA: Santa Barbara French Festival - July 11-12
Collinsville, IL: World's Largest Catsup Bottle Festival - July 12
Providence, RI: Rhode Island's World of Flavors - July 12
Seattle, WA: Seattle Chocolate Salon - July 12
Los Angeles, CA: Bastille Day Los Angeles - July 12
Athens, OH: Ohio Brew Week - July 12-18
New York, NY: Softshell Crab Extravaganza - July 13
New York, NY: Bastille Day on 60th Street - July 13
New York, NY: Bastille Day: La Fête Nationale - July 14

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Do You Speak Culinary French?

partysugar — Mon, 14 Jul 2008 03:00:44 -0700

Happy Bastille Day! To celebrate the French holiday, we'll be featuring French recipes, facts, and tips all day. To kick off our coverage, I've created a quiz that tests your knowledge of French cooking terms and techniques. Do you speak culinary French? Find out now and take the quiz.

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Take the quiz

Noteworthy Nibbles - July 10-16, 2008

YumSugar — Thu, 10 Jul 2008 14:00:01 -0700

Francophiles, take note: Monday is Bastille Day, which means there might be a French food festival in your neck of the woods. This weekend also presents a fine selection of wine and beer tasting opportunities, not to mention a few of the more bizarre food fests I've found this Summer, including one surrounding the "world's largest catsup bottle." Check out my guide below, and tell me about any I've missed in the comments!

Nashville, TN: L’Eté du Vin Wine Auction - July 10-12
Cordova, AK: Copper River Wild Salmon Festival - July 10-12
San Luis Obispo, CA: Central Coast Wine Classic - July 10-13
Park City, UT: Park City Food and Wine Classic - July 10-13
Santa Barbara, CA: Santa Barbara French Festival - July 11-12
Kosciusko, TX: K-Town BBQ Cookoff and Sausage Fest - July 11-12
Flagstaff, AZ: Made in the Shade Beer Tasting Festival - July 12

To see the rest, read more.

Bedford, VA: Horse and Hound Wine Festival - July 12
Collinsville, IL: World's Largest Catsup Bottle Festival - July 12-13
Buffalo, NY: Taste of Buffalo - July 12-13
Coral Gables, FL: International Mango Festival - July 12-13
Los Angeles, CA: Bastille Day Festival - July 13
Athens, OH : Ohio Brew Week Festival - July 14-19
Freemont, MI: National Baby Food Festival - July 15-19
Las Vegas, NV: American Culinary Foundation Annual Convention - July 14-17

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Inspired Side: Salad With Zucchini & Pecorino

partysugar — Sat, 14 Jul 2007 04:38:39 -0700

The French are known for creating characteristically simple dishes that highlight the natural flavor of a distinct ingredient. In this case, zucchini is the shining star. Crisp greens, ripe cherry tomatoes, and shaved pecorino cheese act as the backdrop in this delicious, quick salad. Slice the zucchini with a vegetable peeler to get super thin ribbons. Serve as a starter to an elegant dinner alongside grilled chicken or pork. It will also couple wonderfully with a light pasta. Don't let the summer go by without making this French inspired salad! For the recipe please read more

Mixed Greens with Zucchini and Pecorino
From Claudine Pepin (Jacques' daughter)

1 tablespoon red wine vinegar
2 teaspoons Dijon mustard
1 garlic clove, minced
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
6 ounces mixed greens
1 cup cherry or grape tomatoes
1 small, very firm zucchini, very thinly sliced lengthwise
Pecorino shavings

In a large bowl, whisk together the vinegar, mustard and garlic, then whisk in the olive oil. Season the dressing with salt and pepper.
Add the mixed greens, tomatoes and zucchini and toss well.
Garnish the salad with pecorino shavings and serve.

Serves 4.

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Happy Hour: French Martini

partysugar — Fri, 13 Jul 2007 13:11:31 -0700

In honor of tomorrow being Bastille Day (France's equivalent to the 4th of July), I say that we all make (or order out at your local French lounge) French Martinis. In France, a French Martini is typically made with Lillet and served as an aperitif, but like most things, the cocktail has been Americanized. The lillet has been replaced by vodka and the result is a very tasty, somewhat girlie drink, in a decadent shade of raspberry. If you've never tried one please do, it's beyond divine. You know you want the recipe, so read more

French Martini
From David Lawrence

2 ounces of good vodka
1 ounce of Chambord (raspberry liqueur)
4 ounces of pineapple juice

Pour all ingredients into a cocktail shaker, tumble in a handful of ice, and shake vigorously.
Strain into a frosted martini glass.

Serves one.

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Come Party With Me: Bastille Day Lunch - The Look

partysugar — Fri, 10 Jul 2009 09:15:36 -0700

Use the casual elegance of the French countryside as the inspiration for a Bastille Day lunch. Set up a pretty table in the patio. Use cloth napkins with a Provencal print. White plates and bowls ensure that the food is the focal point.

Place rounded old-fashioned glasses on a side table. Line white wine glasses on the other side of the cocktails. Serve the goat cheese appetizer in a glass hurricane and arrange an informal bouquet of just-picked wild flowers.

When the party is over, put a platter of petits fours near the door. Guests can grab one as they leave.

Come Party With Me: Bastille Day Lunch - Menu

partysugar — Tue, 07 Jul 2009 09:00:41 -0700

Last week I was all about America's Independence Day, and this week I'm celebrating France's freedom. Bastille Day is July 14 and to commemorate the occasion, why not host an intimate weekend lunch? Like a chic Parisian, select a menu that's stylish yet casual, and wonderfully delicious. Start with a big jar of marinated goat cheese, olives, artichokes, tomatoes, and toasted baguette slices.

A refreshing bowl of vichyssoise - the classic chilled French puree consisting of leeks and potatoes - is an excellent first course, while grilled tuna salade niçoise makes an elegant entree. All three of these dishes can be prepared in advance, leaving plenty of time to mingle in the garden with guests. This delightful menu would also work well at a female-centric event like a bridal or baby shower. To check out the light French recipes, read more.

Marinated Goat Cheese, Olives, Artichokes and Tomatoes
From Food & Wine

Ingredients

1/2 cup pine nuts
1 1/2 pounds fresh goat cheese, softened
2 teaspoons chopped rosemary
2 teaspoons chopped thyme
1/2 teaspoon hot paprika
Salt
1 quart extra-virgin olive oil
20 cooked baby artichoke hearts, from the deli counter
1 cup red cherry tomatoes or grape tomatoes
1 cup Niçoise olives
Toasted baguette slices, for serving

Directions

Preheat the oven to 350°. Spread the pine nuts in a pie plate and bake for 10 minutes, or until fragrant and lightly toasted. Transfer to a plate and let cool.
In a standing mixer, using the paddle, blend the goat cheese with the toasted pine nuts, rosemary, thyme and paprika. Alternatively, blend the cheese in a bowl using a wooden spoon. Season with salt. Shape rounded tablespoons of the seasoned cheese into balls.
Pour 1 inch of olive oil into a tall 1-gallon glass container. Layer the cheese balls, artichoke hearts, cherry tomatoes and olives in the container with enough of the remaining olive oil to cover. Let marinate at room temperature for 24 hours. Serve with the toasted baguette.

Serves 12.

Make Ahead: the recipe can be assembled, minus the tomatoes, and refrigerated for up to 3 days. Add the tomatoes shortly before serving.

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Vichyssoise
From Fine Cooking

Ingredients

4 medium leeks, trimmed and washed as directed opposite, sliced 1/8 inch thick (about 3 cups)
2 large Yukon Gold potatoes, peeled and sliced 1/8 inch thick (about 4 cups)
2 cups whole milk
Kosher salt
1 cup heavy cream
1 Tbs. thinly sliced fresh chives, for garnish

Directions

Combine the leeks, potatoes, milk, and 2 cups water in a 4-quart pot.
Bring to a simmer over medium-high heat. Add 1-1/2 tsp. salt, reduce the heat to medium low, and simmer until a potato slice falls apart when you poke it with a fork, about 20 minutes. Remove from the heat, stir in the cream, and let cool briefly.
Purée the soup, preferably using a regular blender and working in batches, filling it only half way each time.
Strain the puréed soup through a fine sieve. Let cool to room temperature, stirring occasionally (stirring prevents a skin from forming), and then refrigerate until thoroughly chilled.
Before serving, thin the soup with water if necessary-it should be the consistency of heavy cream. Season to taste with salt. Serve cold in chilled bowls, garnished with the chives.

Makes 6 cups.

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Grilled Tuna Salade Niçoise
From Gourmet

Ingredients

For dressing
1/4 cup red-wine vinegar
2 1/2 tablespoons minced shallot
2 teaspoons Dijon mustard
1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
Rounded 1/2 teaspoon anchovy paste
1 cup extra-virgin olive oil
1 1/2 teaspoons minced fresh thyme
1 1/2 tablespoons finely chopped fresh basil
For salad
3/4 lb green beans (preferably haricots verts), trimmed
1 1/2 lb small (1- to 2-inch) potatoes (preferably Yukon Gold)
1 1/2 lb (1-inch-thick) tuna steaks
Vegetable oil for brushing
1/4 cup drained bottled capers (1 1/2 oz)
3/4 lb Boston lettuce (2 heads), leaves separated and large ones torn into pieces
1 pt cherry or grape tomatoes
2/3 cup Niçoise or other small brine-cured black olives
4 hard-boiled large eggs, quartered
3 tablespoons finely chopped fresh parsley and/or basil

Directions

Make dressing: whisk together vinegar, shallot, mustard, garlic paste, and anchovy paste in a small bowl until combined well, then add oil in a slow stream, whisking until emulsified. Whisk in thyme, basil, and salt and pepper to taste.
Cook beans in a 4- to 6-quart pot of boiling salted water , uncovered, until crisp-tender, 3 to 4 minutes, then immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking.
Add potatoes to boiling water and simmer, uncovered, until tender, 15 to 20 minutes, then drain in a colander. Halve potatoes while still warm (peel if desired) and toss with 2 tablespoons dressing in a bowl, then cool.
Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
Brush tuna with oil and season with salt and pepper, then grill on lightly oiled rack, uncovered, turning over once, until browned on outside but still pink in center, 6 to 8 minutes total. Let tuna stand 3 minutes, then break into large (3-inch) pieces. Transfer tuna to a large platter and drizzle with 2 to 3 tablespoons dressing and top with capers.
Transfer potatoes to platter with tuna, reserving bowl.
Drain beans and pat dry. Toss beans in bowl with 1 tablespoon dressing and salt and pepper to taste, then transfer to platter.
Toss lettuce in bowl with 2 tablespoons dressing and salt and pepper to taste, then transfer to platter.
Toss tomatoes in bowl with 1 tablespoon dressing and salt and pepper to taste, then transfer to platter.
Arrange olives and eggs on platter and sprinkle salad with parsley and/or basil. Serve salad with remaining dressing on the side.

Serves 6.

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Come Party With Me: Bastille Day Lunch - Drinks

partysugar — Thu, 09 Jul 2009 12:50:53 -0700

Nothing gets the conversation rolling at a party like flowing drinks. For a Bastille Day lunch, serve a refreshingly light apéritif-based cocktail, such as the Lillet-basil concoction seen here. Lillet is a French alcoholic drink made from a blend of wine, brandy, fruits, and herbs.

Traditionally it's served over ice, but this recipe makes it more festive by combining it with fresh orange juice, basil, and cucumber spears. When you sit down to eat the Niçoise salad, pour a crisp classic French white. To check out the Lillet cocktail recipe, please read more.

Lillet-Basil Cocktail
From Martha Stewart

Ingredients

1 cup ice, plus more for serving
1/2 cup Lillet Blanc
1 ounce (2 tablespoons) gin
2 tablespoons fresh orange juice
1/4 cup loosely packed fresh basil leaves, plus sprigs for garnish
Splash of tonic water
1 cucumber spear, for garnish
1 cinnamon stick, for garnish

Directions

Put ice, Lillet, gin, orange juice, and basil in a cocktail shaker; shake well.
Fill a glass with ice; strain mixture into glass. Add tonic water. Garnish with cucumber spear, cinnamon stick, and basil sprigs.

Makes 1 drink.

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Come Party With Me: Bastille Day Lunch - Dessert

partysugar — Wed, 08 Jul 2009 14:00:44 -0700

When one thinks of a French dessert many things come to mind: creme brulee, chocolate eclairs, profiteroles with chocolate sauce, or apple tart tatin. While these are delicious options, for my Bastille Day lunch, I want to serve a light, summery, fruit-based treat like a clafouti. Traditionally clafouti - a custard-like French baked dessert - features ripe cherries, but I plan on giving this peach-raspberry variation a try. It has an elegant, yet rustic presentation that's perfect for enjoying on a warm afternoon in the garden. If this dish sounds appetizing to you be sure to get the recipe!