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Kate Winslet's Accident-Prone in the Kitchen

YumSugar — Fri, 09 Jan 2009 13:00:37 -0800

When it comes to home cooking, celebrities are just like us. Last night, on The Late Show With David Letterman, Kate Winslet admitted she loves to cook but can be a little accident-prone in the kitchen.

On the upside, the Revolutionary Road actress admits she loves to eat and cook. "I do know how to cook. I had fun with my turkey this year," she says. "I decided to go for the brining technique. Oh my gosh, this brining thing is so amazing."

But she didn't emerge from the holiday season unscathed. "The injuries I've sustained!" she laments, holding up her forearm to the camera. "This was a really nasty burn when I was pre-preparing Christmas things . . . And then . . . I sliced off a piece of my finger and saw it fall onto the chopping board with a piece of nail still attached!"

I'll admit: I was surprised that she cooks and even more shocked to learn that she's had as many gory moments in the kitchen as I have. Do you have any kitchen battle scars? To hear the actress extol the virtues of brining and rave about pork, read more.

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This Thanksgiving, Brine and Dine

YumSugar — Tue, 25 Nov 2008 14:00:00 -0800

Last week, I asked how many of you were planning to brine your turkeys this year. Although more than half of you responded yes, at least 20 percent of you weren't sure what a brine was!

For those of you who didn't know, brining is a cooking technique often used to maximize juiciness in cooked poultry and meat, and it's particularly popular with Thanksgiving turkeys. Various techniques recommend soaking turkey anywhere from six hours to three days in a brine, a saltwater solution that often includes herbs and sweeteners (like our must-have version). To understand how brining works, read more.

The salt in a brine's saline solution moves into the meat, and water from the turkey meat into the brine, in a process called osmosis. The salt then breaks down the muscle proteins, making room for more water and salt. As a result, water and salt can move freely from the brine into the meat, creating an especially tender, juicy bird that can be up to 10 percent more than its original weight.

Some experts, such as foremost food scientist Harold McGee, eschew brining in favor of traditional roasting, arguing that brined meat tastes less flavorful. Still others favor a technique referred to as "dry brining," in which the turkey gets a salt massage several days in advance.

If you're brining for the first time, follow basic instructions for a quick brine. If you're interested in trying something more complex, opt for one of these brined turkey recipes.

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Will You Brine Your Turkey?

YumSugar — Fri, 21 Nov 2008 11:45:59 -0800

Many of you swear that basting the turkey makes it more succulent and now I'm wondering if you plan to brine the turkey as well.

I consider it to be a must-have for this time of year, so I'm brining my bird, but I'm curious to know your feelings on this preparation method.

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Brined, Bourbon-Glazed, Spice-Rubbed Turkey Is Deliciously Juicy

partysugar — Thu, 19 Nov 2009 09:00:39 -0800

Last year, after reading countless turkey recipes, I finally decided on one from a somewhat unexpected source: Every Day With Rachael Ray. I didn't follow the method exactly - the magazine's recipe grills a turkey breast and I roasted a whole turkey - but I used the brine, spice rub, and glaze recommended. The resulting turkey, with a fiery brown color and slightly charred skin, was fabulously moist and super flavorful. The meat was so succulent it almost didn't need gravy. To check out the recipe, read more.

Bourbon-Glazed Spiced Rubbed Turkey
Modified From Every Day With Rachael Ray

Ingredients

4 cups apricot nectar
4 cups apple juice, plus more for basting
2-1/5 cups dark brown sugar
1/2 cup granulated sugar
1/2 cup salt
6 cloves garlic, smashed and peeled
3 teaspoons Worcestershire sauce
3 teaspoons freshly ground pepper
2 fresh or dried bay leaves
1 turkey (ours was 18 pounds)
1 cup bourbon
1 cup honey
1 cup apple cider vinegar
4 tablespoons paprika
4 tablespoons yellow mustard
2 tablespoons chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 stick of butter, at room temperature

Directions

In a large pot, combine 8 cups water with the apricot nectar, apple juice, 1 cup brown sugar, the granulated sugar, salt, garlic, Worcestershire sauce, pepper and bay leaf. Bring to a simmer and stir, then remove from the heat and let cool.
Place the turkey in the brine. Cover the turkey with foil and refrigerate overnight.
In a container with a tight-fitting lid, combine the bourbon, honey, vinegar and 1 cup brown sugar. Shake vigorously to blend; set aside.
Preheat the oven to 450°F.
In a bowl, combine the remaining 1/2 cup brown sugar with the paprika, mustard, chili powder, garlic powder, onion powder and butter to form a paste.
Dry the turkey with a paper towel and rub the paste all over the turkey.
Roast the turkey for about 45 minutes, until slightly golden brown. Reduce the heat to 350°F and continue roasting, brushing with some of the bourbon glaze every 20 minutes, for about 1 hour, 15 minutes longer. An instant-read thermometer inserted in the thigh should register 160 degrees F. Remove the turkey from the oven, brush with the remaining glaze, loosely tent and let rest 15 minutes before slicing.

Serves 8-10.

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Last Chance to Enter Our Thanksgiving Giveaway!

partysugar — Fri, 20 Nov 2009 09:16:47 -0800

From our free downloadable planner to our favorite recipes for stuffing, sides, and desserts, we're dedicating November to all things Thanksgiving. We're taking it one step further by partnering with our friends at Williams-Sonoma® to bring you the ultimate turkey day prize! There's everything you need to host the perfect Thanksgiving.

We're sending you the bird, a free-range organic Willie Bird turkey from California. Then, we're throwing in all the necessary tools for creating a juicy and flavorful roast turkey. There's a stainless steel roaster, a baster, turkey lifters, brining bags, and probe thermometer. We couldn't forget about the side dishes, so there's a kitchen timer to ensure everything cooks properly; a potato ricer is a must have for smooth and fluffy mashed potatoes; and a ruffled pie dish and Fall forest piecrust cutters are essential for picture-ready pies. All of these products form a giveaway package that's worth more than $500!

To enter to win, you must log in and take the quiz below by 1 p.m. EST on Friday, Nov. 20. Your eligibility is not based on getting the answers correct; completing the quiz once you are logged in makes you eligible to win. You do, however, need to be a PopSugar Network member before taking the quiz. If you're not already a member, register here for an account. One quiz entry per person. See the official rules here.

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Yummy Links: From Vampire Cookies to Beer-Turkey Pairings

partysugar — Fri, 20 Nov 2009 06:50:14 -0800

Celebrate the premiere of New Moon by making vampire cookies. - Baking Bites
Fabio Viviani talks turkey. - Endless Simmer
Find out why ground beef is dangerous. - The Atlantic
Are you on Team Martha or Team Rachael Ray? - The Epi-Log
Anthony Bourdain is not happy that the Travel Channel is now under Food Network's ownership. - Eater
Google has launched a new food-centric portal. - Grub Street SF
A detailed description of Guy Fieri's just launched road tour. - Eat Me Daily
Michael Chiarello on brining turkey. - Chow
Worried about what wine pairs with turkey? How about serving beer instead? - Serious Eats

Come Party With Me: Almost Meatless Thanksgiving - Menu

partysugar — Tue, 17 Nov 2009 07:50:06 -0800

If you've got both vegetarians and meat lovers joining you for Thanksgiving, consider serving an almost meatless meal. The only meat dish on the menu is the turkey, but the appetizers and supporting dishes are all veg-friendly. Start with baked brie and toasted walnuts. It's a luxurious way to begin any party and the salty cheese-nut combo will whet guests' palettes.

When you move to the table, serve a sherried kabocha soup with spiced pepitas as the first course. A bay and lemon brined turkey is the main event, while scalloped yukon gold and sweet potato gratin, Brussels sprouts with vinegar-glazed red onions, shiitake mushroom and herb stuffing, and roasted cranberry sauce are the scrumptious sides. To get a look at these savory and seasonal recipes, please keep reading

Yum's November Must Haves

partysugar — Mon, 03 Nov 2008 12:38:25 -0800

There are only 24 days until the biggest food holiday of the year, Thanksgiving. Here are five items that will make your month fuss-free and delicious.

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Yummy Link: Koolickles

YumSugar — Mon, 09 Jul 2007 02:01:38 -0700

If you love pickles and Kool-Aid, you may just love these Koolickles. You can make them yourself, or wait for them to show up in stores near you. - Junk Food Blog

Say Cheese! Baked Feta With Marinara

partysugar — Thu, 19 Mar 2009 10:15:45 -0700

Feta cheese is perhaps Greece's most spectacular contribution to the culinary world. Traditionally feta is made from sheep or goat's milk. However, many producers today make it with cow's milk. It's a brined curd cheese that's commonly aged in blocks. Feta is white with a salty, tangy flavor that ranges from mild to sharp.

Depending on how long it ages, feta is soft to semihard in texture. Usually it comes in the form of a square cake that's packed in brine. Feta dries out quickly once removed from the brine. The crumbly cheese is scrumptious in salads, nachos, and flaky pastries like spanakopita. To check out my favorite way to enjoy feta, read more.

While it may not be the best melting cheese, when baked, feta obtains a smooth, incredibly delicious creaminess. Combined with marinara sauce, it makes a super-easy appetizer that's insanely crowd pleasing. I've made this dish a million times and it always gets rave reviews.

Baked Feta with Marinara
Original Recipe

Ingredients

1 baguette, sliced into 1/4 inch pieces
olive oil, for drizzling
salt
fresh ground black pepper
8 ounces feta cheese
1/2 teaspoon red pepper flakes
1 1/2 cups marinara sauce

Directions

Preheat the oven to 350°F.
Arrange the bread in a single layer on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to combine.
Bake until toasted and crisp, 12-15 minutes.
Meanwhile, crumble the feta in single layer in an oven-safe serving dish.
Sprinkle the red pepper flakes over the top.
Cover completely with the marinara sauce, spreading smooth.
Place in the oven and bake for 20-30 minutes until the marinara is bubbly and darker in color.
Carefully remove from the oven and serve immediately with the toasted crostini.

Serves 6-8 as an appetizer.

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