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Farmers Target the White House

YumSugar — Thu, 25 Sep 2008 03:00:41 -0700

Last month, right before Slow Food Nation, PartySugar helped harvest the newly planted Victory Gardens in downtown San Francisco. Apparently the success of the public garden was so strong that various groups are taking the matter to the White House - both metaphorically and literally.

Several organizations are campaigning for the next president to create a garden on the White House lawn. TheWhoFarmMobile has been on tour throughout the United States spreading the word and encouraging participation.

Eat the View has drafted a White House Food Garden petition online, and is even holding a "lawn sale," where buyers can purchase (symbolic) parcels of White House lawn ($10 each) that will go toward the edible garden project.

Seeing as the future president will have a lot on his plate, I'm not sure whether this proposal will prove successful, but I intend to follow it. I think the president growing an edible garden would set the tone for the rest of the country. What do you think of the venture? Do you see one candidate being more open to the project than another?

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Paula Deen's Awkward Appearance on the View

YumSugar — Fri, 25 Sep 2009 13:00:36 -0700

Food Network host Paula Deen appeared on The View this week to promote her new children's cookbook. Those who caught it know that it wasn't pretty to watch. Put the sassy Paula Deen and the straight-laced Barbara Walters together, and you get an uncomfortable dynamic.

As the ladies of The View sit behind a stupendous spread of fried chicken and other Southern comforts, Paula licks strawberry cake off her fingers and pictures of macaroni and cheese grace the background. Walters then forces the queen of Southern cuisine to answer a rather serious question:

This is a cookbook for kids. Obesity is the number one problem for kids today. Everything you have here is enormously fattening. You tell kids to have cheesecake for breakfast . . . Does it bother you that you are adding to it? No? Not at all?

Stunned, Deen bumbles something about moderation - "you know, we don't eat this every day" - to an unconvinced Walters. But Walters has a point. Not one food item in the supposedly kid-friendly spread could be considered wholesome and healthy. Yet, Barbara comes down hard on Paula. Who comes out on top? Watch the video, and weigh in on your thoughts after the jump

Ruth Reichl to Star in New Gourmet Travel Show

YumSugar — Tue, 18 Aug 2009 11:30:53 -0700

Looking forward to Bravo's Top Chef 6, Food Network's The Next Iron Chef, and the rest of Fall's food-focused lineup? Then there's one more show to TiVo. On Oct. 17, Gourmet magazine will debut a series on public television entitled Gourmet's Adventures With Ruth. On the half-hour show, editor Ruth Reichl travels the world visiting cooking schools with the likes of Frances McDormand and Lorraine Bracco. Gourmet's Adventures With Ruth will also air on Gourmet's TiVo channel, as well as the American Airlines in-flight television channel. At least 10 episodes will be backed by the airlines, whose sponsorship includes branding spots, ad pages in the magazine, and a presence on the website.

As Ruth Reichl's number-one fan, I can't wait to see this show - although I'm curious to know how different the point of view will be from its predecessor, Diary of a Foodie. Will you watch Ruth Reichl eat her way around the globe?

Fast & Easy Dinner: Cobb Salad With Warm Bacon Vinaigrette

partysugar — Tue, 11 Aug 2009 06:50:10 -0700

Traditionally the ingredients in a Cobb salad - lettuce, tomatoes, chicken, bacon, hard-boiled eggs, avocado, and blue cheese - are served chopped and mounded separately.

However, this recipe takes a modern view of the classic dish and tosses everything together with a warm, bacon-mustard vinaigrette.

The resulting salad has the same familiar flavors but is easier to eat. The best thing about any type of Cobb salad is that it's hearty enough to stand alone. If your interested in checking out the recipe, read more.

Cobb Salad With Warm Bacon Vinaigrette
From Gourmet

Ingredients

1 heart of romaine, torn into bite-size pieces
3 cups packed baby spinach
4 bacon slices, chopped
1 tablespoon vegetable oil
6 chicken tenders (about 1/2 pound)
2 tablespoons red-wine vinegar
1 1/2 tablespoons cider vinegar
1 teaspoon grainy mustard
2 hard-boiled eggs, halved
1 small tomato, cut into wedges
1/2 avocado
1/2 cup crumbled blue cheese (3 ounces)

Directions

Toss together romaine and spinach in a large bowl.
Cook bacon, stirring occasionally, in a heavy medium skillet over medium heat until crisp. Transfer with a slotted spoon to paper towels to drain.
Discard all but about 2 tablespoons bacon fat and add oil to skillet. Pat chicken dry and season with 1/4 teaspoon each of salt and pepper. Increase heat to medium-high and cook chicken, turning over once, until golden brown and just cooked through, 5 to 6 minutes total. Transfer chicken to a plate.
Reduce heat to medium and add vinegars and mustard to skillet. Boil, scraping up brown bits, 30 seconds. Stir in any juices from chicken.
Toss salad greens with bacon vinaigrette. Season with salt and pepper. Top salad with chicken, eggs, tomato, sliced avocado, blue cheese, and bacon.

Serves 4.

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Street Food Explodes Onto the Scene at the Ferry Plaza Farmers Market

YumSugar — Tue, 14 Jul 2009 03:30:45 -0700

I'm completely serious when I tell people that the Ferry Plaza farmers market is a major reason why I live in San Francisco - it would not be an overstatement to say that the first time I went there, it changed my view of eating. So I could barely contain my excitement when the market's organizer, the Center For Urban Education and Sustainable Agriculture, or CUESA, announced it would be instituting a Thursday farmers market with an emphasis on artisanal street food. I took a trip over during my lunch break to see what the hype was all about. Learn more about the street food market - only in its second week of existence! - when you read on.

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Let's Dish: What Do You Like to Eat at the Beach?

partysugar — Mon, 29 Jun 2009 03:30:01 -0700

Since the Summer is in full swing, I want to know about your preferred seaside bites. My absolute all-time favorite things to eat at the beach are fresh grilled sardines. The crisp-skinned, salty kind they serve on the playas of Southern Spain are the best. Things don't get much better than those sardines paired with an icy cold glass of beer and an endless view of the ocean. Whether you're packing a picnic or sitting at a beach bar, there's something about the ocean air that makes one hungry. So, what foods do you like to eat at the beach?

A Day at the Great American Food (and Line) Festival

partysugar — Mon, 15 Jun 2009 11:30:42 -0700

For weeks I was looking forward to attending Serious Eats Great American Food and Music Fest at the Shoreline Amphitheater in Mountain View, CA. With big-name celebrity chefs like Bobby Flay and Guy Fieri, and the best of America's regional cuisine - Katz's pastrami sandwiches, Pink's hot dogs, Tony Luke's Philly cheesesteaks, etc. - it was sure to be a fabulous festival.

Unfortunately, the first-time event was plagued with problems, so much so that the organizer, Ed Levine, published a formal apology. The computerized credit card pay system crashed, the staff was unhelpful and clueless, and, most importantly, the wait to get any food was two hours long! Instead of smiling, contented faces and full bellies, the crowd was hungry, aggressive, and angry.

Luckily, as the day wore on and the crowds thinned out, things got a little better. Fieri and Flay both gave enthusiastic demos in front of cheering fans. The wine-tasting room was uncrowded, the line for bacon was empty, and the chocolate-almond-covered caramel sticks were finger-licking good. Did anyone else attend? What food did you eat?

To take a closer look at the festival, check out all of my images and read more.

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Yummy Links: From Burgers to Bacon

partysugar — Fri, 24 Apr 2009 06:50:04 -0700

Hubert Keller teaches us how to make the perfect burger. - Chow
Check out these hilarious love letters people have written to their favorite foods. - Epicurious
Energy saving tips for eco-friendly cooking. - Cooking With Amy
A behind the scenes view of what it's like to run a prime rib house. - Serious Eats
Go inside Ina Garten's two kitchens. - The Kitchn
A look back in time at bacon. - Life

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Adventurous Cookbook Gets the Ball Rolling

YumSugar — Thu, 02 Oct 2008 15:00:43 -0700

When I need culinary inspiration, I turn to one of many cookbooks. But unless I'm feeling extraordinarily creative, I'm not sure I'll be turning to the latest cookbook to hit the circuit. The Testicle Cookbook: Cooking With Balls was just published by Ljubomir Erovic. Erovic is a chef in Serbia, a country where testicles are a prized delicacy. In the mood for goulash? Then why not experiment with a testicle version? Love pizza? Make his cheese, onion, pepper, bacon, and bull's testicle pizza. Of course, the art of eating testicles is nothing new: around the world, they've long been touted as aphrodisiacs.

According to Erovic, who organizes an annual testicle-cooking championship, the tastiest testicles come from bulls, ostriches, and stallions, although he claims, "All testicles can be eaten. Except human, of course."

What's your reaction to this? If you're really curious, you can view a bit of the book online. Do you have the balls to try any of the recipes?

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Come Party With Me: Heroes Season Premiere - The Look

partysugar — Fri, 19 Sep 2008 09:15:51 -0700

I am so excited for Monday night's season premiere of Heroes! As with any TV-watching party, make sure your viewing room is clean and comfortable.

Before the show starts offer the grilled cheese appetizers on a large, black platter. The tomato soup looks scrumptious in Heroes shot glasses. Pour the cocktail into classic Tom Collins glasses.

Let guests eat on individual folding tables and serve the meal in foil TV dinner trays.

Light black candles and fold a couple of throw blankets over the back of a sofa. Place simple but chic plant arrangements around the space. A Heroes poster on the fridge is a delightful last detail.

Photos courtesy of NBC