YumSugar

Name That Dish!

YumSugar — Thu, 26 Feb 2009 16:15:05 -0800

Since National Hot Breakfast Month is coming to a close, I thought I'd ask you if you can identify this breakfast food made of cornmeal, flour, and pork scraps.

Happy Hour: Bols Genever

partysugar — Wed, 14 Jan 2009 16:15:17 -0800

Meet Bols Genever, a compelling new (old) liqueur that's like gin's smooth-sipping cousin. Created in Holland during the 16th century, Genever was the world's first gin. Its taste is different from any other gin on the market.

Although it's strong, I find it much more drinkable than gin. Genever lacks the usual botanical undertones, and when sipped alone, is like vodka with subtle hints of whiskey. It's made with barley malt, an ingredient left out of today's common gins.

Bols Genever has a very interesting history with the recipe dating back to 1820. If you went into a bar in the late 1800s and requested a cocktail with gin, it was made with Genever. Over time, its popularity faded.

Up until the recent launch by Bols, Genever was basically nonexistent in the United States. Now you can find the liqueur, which comes in a beautiful charcoal gray bottle, being mixed into cocktails in San Francisco and New York. For spirit enthusiasts, getting your hands on a bottle of Genever is a must.

'Wich of the Week: Ham and Swiss on Dutch Crunch

YumSugar — Thu, 28 Aug 2008 10:15:09 -0700

San Francisco's Roxie Food Center is an unassuming corner store, located on an unlikely residential block, that's rumored to have remarkable sandwiches. I've been meaning to try it for months, so a few weeks ago I made a special trip just to get my jaws around one these sammies.

Though the store has all the usual varieties of bread and cold cuts, I'd heard great things about the Dutch crunch rolls, which are topped with a sugary, salty crust. The mere thought of the salty-sweet bread combined with jalapeños and pickles made my mouth water, so I ordered a ham and swiss sandwich, dressed with everything and warmed in the oven. For the rest of my Roxie sandwich adventure, read more.

My friend got the Simon Special, with pastrami, turkey, and cheddar (see above), and we took our enormous paper-wrapped meals to a nearby park. (There's just something extra tasty about a sandwich wrapped in paper, isn't there?) The rolls were so decadent, it was almost like eating a pastry, but the sweet, crunchy roll melded perfectly with the massive stack of ingredients.

In fact, these sandwiches were so packed with different flavors and textures - shredded iceberg lettuce, pickles, jalapeños, tomatoes, and onions - that it was impossible to distinguish one taste from the other. Just like a great sandwich should, the Roxie transformed a bunch of disparate flavors into one novel (and delicious) taste.

If you're ever in SF, I highly recommend this hidden convenience store gem. But even if you're not, this is a relatively simple sandwich; re-creating it is all about getting the right ratio of ingredients. I've tried my best to replicate the recipe below, so if you try it, let me know what you think.

Ham and Swiss on Dutch Crunch
Inspired by the Roxie Food Center

Ingredients

1 Dutch crunch roll
4 slices of cold-cut ham
3 slices of tomato
4-6 jalapeño pepper slices (canned, not fresh)
4-6 dill pickle sandwich slices
1/4 cup iceberg lettuce, shredded
1/8 cup red onion, thinly sliced
2-3 slices of swiss cheese
Yellow mustard and mayonnaise, to taste

Directions

Preheat oven to 350 degrees Fahrenheit.
Slice Dutch crunch roll in half horizontally, and coat the inside of the roll on both sides with yellow mustard and mayo.
On the bottom of the roll, arrange the cold-cut ham, and top with tomato, jalapeno, and pickles.
On top of that layer, place the shredded lettuce, followed by the onion slices.
Top all ingredients with the sliced swiss cheese, and place the top half of the roll down onto the stack of fixings.
Place the entire sandwich in the oven for 5 minutes, or until roll is crisped and cheese is just melted. Remove from heat, cut in half, and serve immediately.

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Off to Market Recap: Dutch Oven

partysugar — Fri, 12 Oct 2007 15:41:17 -0700

With the cold weather narrowing in, I'm starting to crave comforting, slow cooked soups, stews, and sauces. In order to make delicious dishes, I've decided to invest in a new Dutch oven - a large pot with a tight fitting lid - that I can use for the rest of my life. No steam escapes when it's closed, making it the ideal cooking vessel for braising and stewing.

I asked you to help by searching for beautiful Dutch ovens that are durable, long lasting and in colors or designs. You bookmarked the pots in the Yum Market on TeamSugar with the keyword tag Dutch Oven.

Following some of your recommendations, I'm planning on investing in a set of Le Creuset Dutch ovens. They're expensive but suit all heat sources, are dishwasher safe, and come with a lifetime guarantee. Twinkle found these ovens in a gorgeous Caribbean blue color that I won't get sick of over time. Nice one Twink! Take a look at all of the ovens bookmarked by browsing below.

For more info, read geeksugar's guide to bookmarking on TeamSugar.

Off To Market: Dutch Oven

partysugar — Fri, 05 Oct 2007 03:13:59 -0700

With the cold weather narrowing in on us, I can't help but crave comforting, slow cooked soups, stews, and sauces. In order to make the most delicious dishes, I've decided to invest in a new Dutch oven that will last the rest of my life. A Dutch oven is a large pot with a tight fitting lid. No steam escapes when closed, making it the ideal cooking vessel for braising and stewing. Let's head off to market in search of a beautiful Dutch oven. Look for durable, long lasting pots in fun colors or designs. Bookmark your finds in the Yum Market on TeamSugar with the tag Dutch Oven. Happy hunting!

To better understand how to use this fun feature, read geeksugar's guide to bookmarking on TeamSugar.

To get you started, browse a list of my favorite online stores, read more

Bed Bath & Beyond
CB2
Cooking.com
Crate & Barrel
Ikea
Linens and Things
NapaStyle
Pier 1
Plum Party
Pottery Barn
Sur La Table
Target
Restoration Hardware
Williams Sonoma
Wishing Fish
World Market

Yummy Links: From Valentine's Treats to Homemade Samoas

YumSugar — Fri, 25 Jan 2008 08:29:31 -0800

From simple to sophisticated, here are a load of super sweet Valentine's Day treats. - Hostess with the Mostess

S'mores shouldn't be restricted to summer months, and now you can make your own Whole Wheat S'more Cookies. - Serious Eats
Williams-Sonoma has updated their website to include tips like how to cook for a crowd. - Williams-Sonoma
Grab a healthy lunch idea with Chickpea, Tomato and Feta Salad. - FitSugar
Both Thomas Keller and Michael Chiarello's new restaurants were on the agenda at the last Yountville Town Council meeting. - SF Eater
Need some help in the kitchen? Here are 10 pieces of equipment to help you out. - iVillage
What exactly is Dutch Process Chocolate? - The Kitchn
Is there a difference between brown and white eggs? - Chow
Can't wait for Girl Scout season? Try making your own homemade Samoas. - Baking Bites

Taste Test: Cheesecake Factory Cheesecakes

YumSugar — Thu, 08 Oct 2009 07:50:57 -0700

I must admit: I'm not the world's biggest fan of cheesecake, it's always seemed a bit too rich. But I'm obsessed with red velvet cake, and was intrigued when I first heard about red velvet cheesecake. I put it on my list of things to make and before I could get to it, The Cheesecake Factory came out with a version and sent one our way - along with a couple others. Was it the perfect hybrid of Southern red velvet and smooth cheesecake decadence? How was the cheesecake on a whole? Find out when you read more

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.

View Slideshow ›

'Wich of the Week: The Ex-Boyfriend at Ike's Place

YumSugar — Wed, 29 Oct 2008 14:00:41 -0700

I love Ike's Place so much that I could start a 'Wich of the Week spinoff devoted solely to sandwiches from Ike's. I was hesitant to write about my new favorite sandwich place in San Francisco, since the lines are long enough already. But keeping the enormous, palate-entertaining creations to myself wouldn't be in the spirit of sandwich love.

Opened a year ago, Ike's is a tiny storefront in the Castro neighborhood, barely big enough to accommodate its sizable staff - making sandwiches this well is no easy task - and massive menu of 50-plus sandwiches with playful names like Nacho Boy (hot roast beef, mushrooms, avocado, and swiss) and the Paul Reubens (a take on the Reuben with poppy-seed coleslaw). Priced between $7 and $9, these are some of the largest sandwiches I've ever eaten; if I have one for lunch, I'm hardly hungry for dinner. But that's not even a taste of why I like Ike's. To count the ways, read more.

I have sampled several sandwiches from Ike's, all of which come with lettuce, tomato, and onions. My favorite so far is We're Just Friends, which features shredded chicken cooked in a sweet orange glaze, contrasted with avocado and pepperjack. On my most recent trip, I tried the similar but not quite as transcendent That's Too Bad (above), with chicken, spicy lime fajita sauce, mushrooms, and pepperjack, as well as today's featured sandwich, the Ex-Boyfriend, with salami, bacon, avocado, and cheddar. I've whipped up a recipe below, but first, here's are five reasons that Ike's is awesome.

The rolls - your choice of French, sourdough, wheat, or Dutch crunch - aren't baked until you order your sandwich, so they are fresh beyond belief.
Before baking, the rolls are spread with "dirty sauce," a homemade garlic and herb aioli. It's very subtle but adds a perfect little kick.
The ingredients are first-rate. The shredded chicken is so moist, I could eat a plate of it, and the avocados are always perfectly ripe.
The French fries are to die for. They're medium-cut but with a crust like curly fries that tastes vaguely of chipotle.
The staff is super nice. Clearly they care a lot about sandwiches, so they are happy to help you make a decision about which of the sandwiches suits you best.

View 5 Photos ›

For a sandwich lover like myself, Ike's is something of an obsession. But I'll try to refrain from letting it take over 'Wich of the Week. I haven't quite figured out how Ike's makes its sammies (for instance, does it put them back in the oven after assembling them?) but here's an approximation of the Ex-Boyfriend to try at home.

Salami and Bacon on Dutch Crunch
Inspired by Ike's Place

Ingredients

1 Dutch crunch or French roll
2 tablespoons of garlic aioli
2-3 slices of cheddar cheese
Thinly sliced red onion, to taste
1/4 cup iceberg lettuce, shredded
1/2 avocado, sliced
3 slices of tomato, thinly sliced
8 slices of high-quality salami
6 strips of bacon, cooked

Directions

Preheat oven to 350°F.
Slice Dutch crunch or French roll in half horizontally, and coat the inside of the roll on both sides with garlic aioli.
Lay sliced cheddar on bottom half, and toast in the oven for 5 minutes or until cheese is melted.
Remove from oven. On top of the cheese, arrange onions, lettuce, avocado, tomato, salami, and bacon.
Place the top half of the roll onto the stack of ingredients, cut in half, and serve immediately.

Makes one sandwich.

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Yummy Links: From Tanya Steel to Olympic Diets

partysugar — Fri, 08 Aug 2008 06:45:02 -0700

With her new book, Tanya Steel shows adults how to feed kids without being deceptive. - The Epi-Log
What is your most-stained cookbook? - Serious Eats
A delicious combination: tomatoes and vodka. - GlamDish
Before you pack that Spanish ham leg in your suitcase, learn what food and drink can legally be brought into the United States. - The Kitchn
Go behind the scenes of the 19th Annual Pennsylvania Dutch Festival. - Slashfood
A day in the life of a top mixologist.- 7 x 7
Dunkin Donuts debuts a healthier menu. - FitSugar
Everything you need to know about ramekins. - Baking Bites
How to clean a soft-shell crab. - Chow
Eat like an Olympian. - Food and Wine

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