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Yummy Links: From Emulsions to Regis Philbin

partysugar — Tue, 18 Nov 2008 07:45:51 -0800

Top Chef fact check: find out who was right in the Stefan vs. Danny vinaigrette/emulsion argument. - The Food Section
Learn the proper technique for carving a turkey. - Chow
Travel to France in the comfort of your own kitchen. - Epi-Log
Jazz up your Thanksgiving dinner with carrot flowers. - The Kitchn
Find the perfect potato side dish. - Bon Appétit
A guide to Thanksgiving wines. - Serious Eats
Need a laughter break? Watch this hilarious video of Regis Philbin working as a Starbucks barista. - Eat Me Daily

What's on Obama's Pre-Presidential Dinner Plate

YumSugar — Tue, 13 Jan 2009 11:15:08 -0800

We've got our hands on the menu for Obama's last supper before the big day, and it ain't Southern-style johnnycakes or Hawaiian pizza.

The Hilton Washington Hotel in Washington, DC, one of three venues hosting an official candlelight dinner on the eve of the presidential inauguration, has revealed an elaborate menu. This is the last meal the Obamas will have before they spend the next four years under the discerning palate of Cristeta Comerford, the current White House executive chef. To see the menu, read more.

New England Lobster Bisque en Croute
Porcini Dusted Petit Fillet, Port Wine Demi, Complemented with Seared Sundried Tomato Scented Escolar Basil Emulsion
Sea Salt Roasted Tricolor Fingerling Potatoes
Winter Baby Vegetables
Warm Sticky Toffee Pudding with Vanilla Ice Cream

What do you think of the menu? Does it sound like something that the president-elect would enjoy as a last meal before being sworn in as the nation's leader?

Source

Making the Most Fabulous Fondue

partysugar — Fri, 15 Feb 2008 10:03:51 -0800

While it may seem incredibly easy to throw a bunch of cheese into a pot and melt it, crafting a super-creamy fondue takes a little skill. In the February issue of Vogue, Jeffrey Steingarten acknowledges that the perfect fondue is hard to find. He said:

Fondues as smooth and suave as this are rare; more often the cheese separates and settles on the bottom of the pan in stringy clumps and lonely curds whose flavor is as fine as the cheese they're made from, but that congeal in the mouth into tough and chewy balls not unlike chaws of bubble gum.

No one would want to serve a chunky fondue like the one Steingarten describes. To ensure that you never make a bad fondue again, check out my tips for creating silky fondue, just read more.

Use the best-quality cheese you can afford. When making the classic Swiss version, use gruyere instead of emmentalar. Avoid using low-fat cheeses as they don't melt well.
Similar to a vinaigrette, fondue is an emulsion of melted cheese and wine, so keep that in mind when you are whisking the two ingredients together.
Use a dry white wine and add a little fresh lemon juice to provide acidity.
Cook over a low temperature and never let the fondue boil.
Before using a new fondue pot, break it in by boiling a mixture of half water, half milk for 15 minutes.
Never add all of the cheese at once to the pot. Add the cheese by the handful, stirring between additions to ensure a smooth, melted texture.
When setting up fondue, place in a part of the table that is accessible as you don't want guests reaching to get to the fondue. Place pots on different tables to ensure that everyone isn't crowded around one table.

Got a great tip for making fondue? Please share with us below!

Source and Source

Exercise in Excess: The French Laundry Part 2

YumSugar — Thu, 21 Jun 2007 08:01:18 -0700

Yesterday I walked you through the first part of my extravagant time at the French Laundry, and while everything I posted was definitely tasty, you guys haven't even seen the meat of the story (bad pun intended). Today I'll take you from fish course to beef and all the lovely bits in-between.

After the foie gras, the next course was either Filet of American Red Snapper with Summer Squash, San Marzano Tomato "Fondue," Cuttlefish and Arugula-Castelvetrano Olive Pudding (shown right) or Spanish Mackerel "En Escabeche" with Hawaiian Hearts of Peach Palm, English Cucumbers, Cilantro Shoots, Haas Avocado "Coulis" and Rangpur Lime "Gastrique" (shown above). I ordered the snapper, while Jimmy ordered the mackerel. When our dishes arrived I was envious of his dish - the presentation was so gorgeous - however after tasting both of them, his fell a little flat and I was certain I picked the winning dish.

To see what's up next (and believe me, the best parts are next),read more

Once the fish was devoured, they presented us with a selection of fresh baked breads. There were some delicious choices, but my favorite was definitely the pretzel bread. [Note to self: get recipe for pretzel bread.]

With the bread out of the way, we moved on to the lobster course, or as the menu said: Lobster Tail "Pochée Au Beurre Doux" with Caramelized Cipollini Onions, Oregon Hazelnuts, Sunchoke Purée and Valrhona Chocolate-Coffee Emulsion. I believe this was my favorite part of the meal, as it was perfectly cooked and paired well with the sauce. Also, whenever anyone asks how my experience was, I immediately tell them about the lobster, so this must've been my favorite part.

After the lobster it was time for either All-Day Braised Kurobuta Pork Belly with Brentwood Corn, Applewood Smoked Bacon, Piquillo Peppers, Fava Beans and "Pimenton Jus" (shown right) or Devil's Gulch Ranch Rabbit Shoulder "Farci Au Ris De Veau" with Jacobsen's Farm La Ratte Potatoes, Lovage, Celery Branch and Apricot Mustard (aka fancy pants rabbit lollipop that my fellow diners wished they ordered instead).

Finally, rounding out the main course, and pushing out my waistline, was the "Chateaubriand" of Nature-Fed Veal with Morel Mushrooms, Green Asparagus, Veal Cheek "Pierogi" and Madeira Sauce. This might actually have been the highlight of the feast. However, at this point I had way too many glasses of wine and far too much brioche to fully enjoy it. In fact, I'm ashamed to say, I actually had to GIVE 1/3 of it to my fellow diners. I also couldn't down all the pierogi, which was a crying shame because they were delicious.

Now wipe up your drool, because after a little breather (seriously, I had to get up for a minute and catch my breath and appetite), we'll hit the cheese & dessert courses tomorrow - so be sure to come back!

Bravo (Finally) Announces Top Chef 3 Contestants

YumSugar — Tue, 08 May 2007 17:53:46 -0700

On the heels of yesterday's random, miscellaneous Top Chef related news, comes official TC Season 3 news! Bravo TV has finally announced contestants and judges (don't worry, Padma's still the host). They've also let us in on this elusive mystery "special." As mentioned before, season 3 starts on Wednesday, June 13, but the June 6 special 4-Star All-Stars, which pits chefs from Season 1 and Season 2 against each other, sounds fantastic!

In addition to 15 new contestants, this season also has a new judge. That's right, Ted "Queer Eye" Allen is now officially a full-time TC judge! I don't know about you guys, but I am honestly excited about this - I love that guy. But enough of my blather, let's check out the contestants. To see the 15 hopeful contestants (8 guys and 7 ladies), read more

BRIAN
AGE: 34
HOMETOWN: Bend, Ore. currently resides in San Diego, Calif.
PROFESSION: Executive Chef, The Oceanaire Seafood Room
CULINARY EDUCATION: Western Culinary Institute
FAVORITE SIMPLE SUMMER RECIPE: Cold Beer, Cold Wine & Cold Seafood

A native of Oregon, Brian grew up inspired by his grandmother's cooking and by all the fresh seafood and produce the area offered. He soon set his sights on California, where he was recently voted 2007 Best Chef in San Diego for his work as Executive Chef at the Oceanaire Seafood Room. He's in constant competition with everyone in San Diego and makes it a point to do everything bigger and better in his restaurant. At the top of his game, Brian's high-energy makes him a whirlwind in the kitchen. Stay-tuned to see just how long he can live by his motto, "Love, peace and happiness."

CAMILLE
AGE: 34
HOMETOWN: Elizabeth, N.J. - currently resides in Brooklyn, N.Y.
PROFESSION: Owner/Chef, Paloma
CULINARY EDUCATION: Culinary School, Academy of Culinary Arts
FAVORITE SIMPLE SUMMER RECIPE: Mixed Greens Salad with Baby Grains

Camille hails from Puerto Rico, and is the proud owner of Paloma Restaurant in Brooklyn, New York. She incorporates Latin spice into her kitchen, and is all business when it comes to her cooking. Camille has a 5-year-old daughter, and attempts to stay positive and balanced by meditating with a 100-year-old Zen Master. She has worked in all aspects of the restaurant business, and often surprises people by her occupation. Camille says the world would be a better place if everyone knew how to cook.

CASEY
AGE: 29
HOMETOWN: Cedar Hills, Texas currently resides in Dallas, Texas
PROFESSION: Executive Chef, Shinsei Restaurant
CULINARY EDUCATION: Self-Taught
FAVORITE SIMPLE SUMMER RECIPE: Big Burgers

The executive chef at Shinsei Restaurant in Dallas, one of the most successful in the state, Casey's cuisine incorporates Asian and Mexican cultural influences. This rising star lives by her simple yet time-tested cooking philosophy - serve food that people want more of. Casey names tartare the most romantic dish because it's raw, risky, ice cold and delicious. Her outgoing and confident manner will "serve" her well in the competition.

CHRIS
AGE: 31
HOMETOWN: El Toro, Calif. currently resides in Venice, Calif.
PROFESSION: Private Chef
CULINARY EDUCATION: Associated Culinary Arts (CSCA)
FAVORITE SIMPLE SUMMER RECIPE: Marinated Tomatoes with Beef and Cheese

A true Californian at heart, Chris is a private chef who has worked for the likes of author and columnist Arianna Huffington and the Marciano Family of the Guess Corporation. An ex-volleyball player standing at 6'8" it seems everyone looks up to him. Chris is motivated to live life to the fullest having overcome testicular cancer. He has a competitive spirit and the utmost confidence in his culinary skills.

CLAY
AGE: 28
HOMETOWN: Northern Mississippi currently resides in Santa Barbara, Calif.
PROFESSION: Sous Chef, Santa Barbara University Club
CULINARY EDUCATION: Self-Taught

Clay says he is just a good ol' boy from Mississippi. Self-taught, Clay developed his skills from working his way up the ladder in various kitchens and truly feels he has an innate talent. Now living in Santa Barbara, he is a sous chef at the renowned Santa Barbara University Club. Clay has enjoyed bringing his southern style cooking to California and will definitely bring some different flavors and styles to the judge's table this third season.

DALE
AGE: 34
HOMETOWN: Chicago, Ill.
PROFESSION: Chef/Consultant
CULINARY EDUCATION: Self-Taught
SIGNATURE DISH/CUISINE: Croque Monsieur

Chicago native Dale has been a chef for six years, with plans underway to open his own restaurant. Whether he's cooking four-star meals, diving, or doing gymnastics, Dale's competitive edge is undeniable. He has created something he calls "flavor math," where the right number of spices can bring the perfect flavor and taste. He uses French American cultural influences in his cooking, and is serious about putting his skills to the ultimate test. He loves the fact that the other contestants could be "out-cooked by a queer." Dale will say what everyone else is thinking.

HOWIE
AGE: 31
HOMETOWN: Miami, Fla.
PROFESSION: Executive Chef
CULINARY EDUCATION: Self-Taught
FAVORITE SIMPLE SUMMER RECIPE: Seared Scallops with Chorizo and Corn Emulsion

A Miami native, Howie claims home-court advantage in this competition. A true chef at heart he can't help but let his passion come through in everything he does. Due to his father's early death, Howie was raised by women and has no problem communicating his feelings. A chef for 10 years, his culinary expertise is contemporary American, Asian, and Mediterranean cuisines. A "hurricane" in the kitchen, he loves to source the best products and let them speak for themselves.

HUNG
AGE: 29
HOMETOWN: Pittsfield, Mass. currently resides in Las Vegas, Nev.
PROFESSION: Sous Chef, Guy Savoy
CULINARY EDUCATION: A.O.S Culinary Arts, C.I.A
FAVORITE SIMPLE SUMMER RECIPE: Heirloom Tomatoes, Balsamic Vinegar, Basil, Mint & Extra Virgin Olive Oil

Hung works as the Executive Sous Chef at one of the most expensive restaurants in Las Vegas, Guy Savoy. Born in Vietnam and trained in classic French and Asian cuisine, he believes in cooking from the soul. Hung especially loves seafood because he says there are a million varieties and flavors to combine. He has traveled the world over learning different types of cuisines, and speaks four languages. He incorporates Asian, French and Spanish influences in his cooking. If he were a food, he says, "I would be spicy chili - it takes a while to get used to, but once you eat it you always come back for more."

JOEY
AGE: 29
HOMETOWN: Franklin Square, Long Island, N.Y. - currently resides in New York City
PROFESSION: Executive Chef, Caf Des Artistes EDUCATION: Peter Kump's New York Cooking School
SIGNATURE DISH: Caramelized Diver Sea Scallops with a Wild Mushroom and Truffle Risotto

A native New Yorker and four-star chef, Joey has worked at some of New York City's premiere restaurants - including Waters Edge, Jean Georges, Vong, and most currently Cafe de Artistes. His cooking is influenced by world cultures, and he loves to serve simple, light food always on a hot plate. Joey's intense passion and playful mentality make him a serious contender. His romantic self enjoys whipping up white chocolate and coconut-dipped strawberries with Veuve Clicquot Champagne - while his aggressive self lives by the motto - if you can't take the heat, get the f*** outta the kitchen.

LIA
AGE: 28
HOMETOWN: Tacoma, Wash. - currently resides in Brooklyn, N.Y.
PROFESSION: Executive Sous Chef, Jean Georges
CULINARY EDUCATION: Self-Taught
FAVORITE SIMPLE SUMMER RECIPE: Guacamole

Originally a literature major, Lia found her passion in cooking and never looked back. Currently the executive sous chef at Manhattan's elite Jean Georges restaurant, this self-taught, self-starter knew that to be the best - she had to train under the best. She has honed her skills at Jean Georges and now feels she is one of the top line cooks around. Living in New York, she has been influenced by many different types of food and calls her signature style eclectic. Lia feels it's key to always be proud of what you do.

MICAH
AGE: 33
HOMETOWN: South Africa currently resides in Boca Raton, Fla.
PROFESSION: Caterer/Owner, The Wandering Chef Caterers
CULINARY EDUCATION: Self-Taught
FAVORITE SIMPLE SUMMER RECIPE: Gazpacho Made from Sun-Almost-Ripened Tomatoes

A world-traveled single mother, Micah currently owns her own catering company. Best known for her eclectic world cuisine, her customers rave about her specialty - guava chili glazed lamb chop with passion fruit mint sauce. She thrives on usually being the only woman in the kitchen and loves when people underestimate her. For fun, she used to race sailboats and enjoys fishing if she can cook what she catches. An English Literature major, Micah was a restaurant reviewer and the editor of a boating magazine. She is currently at work on a children's book entitled "Silly Tilly Cooks Fusilli."

SANDEE
AGE: 39
HOMETOWN: Saint Simon's Islands, Ga. currently resides in Miami Beach, Fla.
PROFESSION: Executive Chef, Tantra
CULINARY EDUCATION: Self-Taught
FAVORITE SIMPLE SUMMER RECIPE: Grilled Watermelon

A Georgia native, Sandee specializes in southern soul food. Her signature dish is grilled hamachi collar with southern collard greens and soy sherry reduction with jalapeno corn bread. Enough said. Not a chef by trade, Sandee never attended Culinary School and has only worked at Tantra, a hot South Beach restaurant. Hired as a line cook, she has worked hard and studied just about every book around to become the Executive Chef. Since taking over the kitchen at Tantra, she has received 3-stars and rave reviews. Strong and independent, she is not a pushover. Sandee is aware that everyone will underestimate her, but she is adamant that while her opponents are playing it safe, she will work harder because she doesn't know any other way. Sandee says, "Dream as if you'll live forever, and live as if you'll die today."

SARA M.
AGE: 34
HOMETOWN: Kingston, Jamaica currently resides in Miami, Fla.
PROFESSION: Cheese Maker
CULINARY EDUCATION: AA Culinary Arts
FAVORITE CUISINE: Cheese

Sara M. grew up in Kingston Jamaica, and began her culinary career under Chef Mark Militello, one of the forefathers of New Florida cuisine. She then became the Sous Chef for Michelle Bernstein at Tantra in Miami, her second home. After a five-year stint as Chef de Cuisine at Ortanique in Miami, she left her comfort zone to discover her true passion for cheese. Sarah M. wants to bring cheese to her native land of Jamaica because she says there's a real need for good cheese there. She feels her passion and strong palate will shine through as she competes on her home turf. Time will tell if Sarah M. can hold true to her motto, "Do unto others as you would do unto yourself."

SARA N.
AGE: 25
HOMETOWN: Santa Monica, Calif. - currently resides in New York City
PROFESSION: Executive Sous Chef, Boucarou
CULINARY EDUCATION: Culinary Arts/Management Degree from the Institute of Culinary Education
SIGNATURE CUISINE: French-Asian Cuisine
FAVORITE SIMPLE SUMMER RECIPE: Grilled Soft Shelled Crab

A native of Santa Monica, California, Sara N. attacks everything she attempts with the utmost passion. After graduating at the top of her class from culinary school, Sara N. landed an internship at the upscale Per Se in New York City. She then had the opportunity to be the sous chef at Chef & Company and moved on to work as the Executive Chef at Stone Rose. Sarah N. attributes her fast rise in the restaurant industry to her innate cooking skills and ability to manage people. She excels at fine dining, corporate and private catering, and feels that food should be simple, seasonal and satisfying. She plans to beat out the competition by saying she'll either find a way or make one.

TRE
AGE: 30
HOMETOWN: Duncanville, Texas currently resides in Cedar Hills, Texas
PROFESSION: Chef de Cuisine, Abacus Restaurant
CULINARY EDUCATION: Self-Taught
SIGNATURE CUISINE: Contemporary Global Cuisine

A self-taught chef, Tre worked his way through the ranks to become the main chef at Abacus, one of the best restaurants in Dallas. The proud father of two, he remains extremely passionate about both his family and his food. It's all in the presentation for Tre, who considers the spoon his paintbrush. He lives by the motto "make it nice or make it twice." In great shape, he loves the gym almost as much as cooking. Sure to win over America with his beautiful plates and charming dimples, Tre is ready to be nationally recognized for his culinary abilities.

So what do you guys think, you have any favorites? I think these guys look tough, experienced and fierce. I don't have a favorite yet (that usually doesn't happen until about episode 3), but I have a special place for Sara M., the lady is a cheese maker!

Source: The Futon Critic
Images Courtesy of Bravo TV

Today's Special: Roasted Asparagus and Wild Mushroom Salad over Baby Greens

partysugar — Thu, 29 Mar 2007 07:55:38 -0700

FitSugar would be so proud of tonight's all vegetable dinner recipe. Basically it's 2 healthy salads in 1. Healthy is emphasized because the veggies are tossed in a light evoo (yes I know that it is a Rachael Ray-ism, but come on, it's also a very handy abbreviation and I've been abbreviating long before Ms. Ray came along), vinegar, and mustard emulsion - instead of a heavy mayonnaise buttermilk based dressing. Three types of roasted mushrooms make the salad hearty, filling, and figure friendly. When we consume foods packed with various flavors - as in this dish - the mind gets tricked into believing we are eating more than we really are. To pile this salad on your plate, read more

Roasted Asparagus and Wild Mushroom Salad over Baby Greens
From Oprah

1 pound fresh asparagus, medium thick with nice, tight tips
4 ounces portabellini mushrooms
4 ounces oyster mushrooms
4 ounces shiitake mushrooms
4 ounces baby greens
2 ounces balsamic vinegar
1 teaspoon Dijon mustard
1 clove fresh garlic, minced
5 ounces extra virgin olive oil, plus about 2 tablespoons to coat vegetables
Kosher salt, fresh ground pepper

Using a medium sized saucepan, fill 3/4 with water and bring to a boil.
When boiling, drop in asparagus (trim root end back to green of the stalk). Let water return to a boil, remove, drain and plunge into a bowl of ice water to stop the cooking process. Remove and drain on paper towels.
Cut asparagus into two-inch long pieces, on the bias.
Preheat oven to 450°F.
Brush dirt from mushrooms, and slice into 1/4 inch-thick slices.
In a small bowl, combine vinegar, mustard and garlic. Whisk in the olive oil slowly to form and emulsion. Set aside.
In another bowl, combine the sliced mushrooms, the asparagus and the two tablespoons olive oil. Sprinkle with salt and fresh ground pepper.
Place single layer on a cookie sheet and roast in oven for 10 minutes until mushrooms start to brown. Remove, let cool.
In a bowl, combine salad greens with a little of the dressing to coat greens. Toss roasted vegetables with a few tablespoons of the dressing.
Arrange greens on a plate, top with the roasted vegetables.

Serves 6.

Nutritional information: 440 calories, 306 calories from fat, 36.3g total fat, 4.9g saturated fat, 0g of cholesterol, 33mg sodium, 29.0g total carbohydrate, 5.8g dietary fiber, 6.5g protein

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Today's Special: Asian Salad with Teriyaki Salmon and Apricot Vinaigrette

partysugar — Tue, 13 Mar 2007 08:59:19 -0700

A few years ago I stopped buying store bought salad dressings in favor of making my own tasty little vinaigrettes. The flavor of my salads tremendously increased, instead of being all about the dressing, the ripe vegetables and crisp greens shine when lightly dressed with an emulsion of citrus, oils, vinegars, and condiments. Not only do they taste better, but dressings made from scratch are much healthier. Don't get overwhelmed, vinaigrettes are simple to make and usually involve throwing all of the ingredients into a processor or jar and blitzing or shaking away. To give homemade salad dressing a try and make this for dinner tonight, read more

Asian Salad with Teriyaki Salmon and Apricot Vinaigrette
From Mealtime

For the dressing:
1 can (about 15 ounces) apricot halves in extra-light syrup, drained (reserve syrup)
1/3 cup syrup from apricots
1/4 cup rice vinegar
1/4 teaspoon almond extract
3/4 teaspoon kosher salt
1/8 teaspoon ground white pepper
Pinch of cayenne pepper
For the salmon:
1 pound salmon fillet, pin bones removed
2 tablespoons teriyaki sauce
Spray oil
For the salad:
1 head (about 1 1/2 pounds) bok choy, cleaned and cut in bite-size pieces
9 ounces cleaned baby spinach or spring greens
1 red pepper, seeded, cored and cut in thin strips
3 scallions, trimmed and thinly sliced
24 snow pea pods, cut in thirds
1/2 cup canned, sliced water chestnuts, cut in strips
6 slices candied ginger, finely diced

To make the dressing, purée all of the ingredients in a blender or food processor until smooth.
Coat the salmon with teriyaki sauce and spray oil, and grill for about 5 minutes per side over a medium-hot direct fire until the fish flakes to gently pressure. Set aside.
Toss all of the salad ingredients in a large bowl with 1 cup dressing.
Divide salad among 6 plates and top with a portion of salmon and a spoonful of the remaining dressing.

Serves 6.

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