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Do You Have an Immersion Blender?

partysugar — Thu, 15 Oct 2009 05:50:41 -0700

Off to Market Recap: Immersion Blender

partysugar — Mon, 03 Nov 2008 04:30:54 -0800

The immersion blender is a great kitchen gadget that's especially useful in cooler months when soup making is a frequent activity. Although I have an immersion blender I love, DearSugar does not.

I asked you to help me find her the perfect immersion blender. You headed off to market in search of practical, functional blenders with strong blades. You saved the sticks in the Yum Market on TeamSugar with the keyword tag, Immersion Blender.

W swears by her Bamix Swissline blender. With its "powerful motor, easy-to-clean attachments that work very well and effectively, and stretchy cord," she refers to it as a "godsend." For more immersion blenders - ideal for making pumpkin soup - browse the selection below.

Off to Market: Immersion Blender

partysugar — Mon, 27 Oct 2008 05:30:06 -0700

The immersion blender is one of my favorite kitchen gadgets. It quickly and easily purees soups and sauces without dirtying another bowl. It's especially useful in cooler months when soup making is a frequent activity. Although I have an immersion blender I love, DearSugar does not. She recently asked me to help her find one, so let's head off to market in search of immersion blenders. Look for blenders with strong blades that are practical and functional. Save the sticks in the Yum Market on TeamSugar with the keyword tag, Immersion Blender.

Interested in bookmarking? Read geeksugar's explanation of this feature to learn how to participate.

Find out where I like to shop online for food and entertaining accessories when you 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

Let's Dish: What Kitchen Appliance Can You Not Live Without?

partysugar — Wed, 23 Jul 2008 07:45:54 -0700

From spice grinders to immersion blenders, electronic appliances make whipping up sauces, soups, and soufflés a breeze. While many gadgets have a specified use, others, like the food processor or standing mixer, are versatile multitaskers. Whether it's the espresso machine that makes your morning coffee or the ice cream maker that freezes your frozen treats, everyone has that one kitchen appliance - the tool you rely on to make you a better cook - that you just can't live without.

So, spill the beans: what's the one kitchen gadget you cannot live without?

Source

Fast & Easy Dinner: Asian Shrimp Salad with Snow Peas, Jicama and Bell Peppers

partysugar — Tue, 31 Jul 2007 06:01:30 -0700

I prefer to make homemade dressings and vinaigrettes because it allows me to control the quality of the ingredients. In this scrumptious dinner, the ingredients are tossed lightly with a blitzed mixture of ginger, mustard, and vinegar. With the help of a food processor, blender, or immersion blender, making a dressing only takes minutes. Tonight's Asian inspired salad is a delicious combination of sautéed shrimp, sweet peppers, and crunchy jimaca. It's healthy, quick, and divinely delicious - get the recipe just read more

Asian Shrimp Salad with Snow Peas, Jicama and Bell Peppers
From Food & Wine magazine

1/2 cup vegetable oil
1 1/2 pounds shelled rock shrimp or medium shrimp (split lengthwise)
3 tablespoons oyster sauce
2 tablespoons red wine vinegar
1 1/2 teaspoons Dijon mustard
1 tablespoon chopped fresh ginger
1 garlic clove, coarsely chopped
1/2 pound snow peas
1 medium jicama (3/4 pound), peeled and cut into matchsticks
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1/2 red onion, halved and thinly sliced
Salt and freshly ground pepper
1/4 cup chopped cilantro
Lemon wedges, for serving

In a large nonstick skillet, heat 1 tablespoon of the oil over high heat.
Add half of the shrimp and sauté until opaque and just cooked through, about 3 minutes; transfer to a large plate. Repeat with another 1 tablespoon of oil and the remaining shrimp; let cool.
In a blender, combine the oyster sauce with the vinegar, mustard, ginger and garlic and puree. With the blender on, gradually add the remaining 6 tablespoons of vegetable oil.
Bring a medium saucepan of salted water to a boil. Add the snow peas and cook until bright green, about 1 1/2 minutes. Drain the snow peas, refresh under cold water and pat dry.
In a serving bowl, combine the snow peas, jicama, peppers, onion and shrimp.
Add the dressing, toss well and season with salt and pepper. Sprinkle on the cilantro and serve with lemon wedges.

Serves 6.

Print recipe with images | without images

Meet Andrew, One of Sixteen Top Chef Hopefuls

YumSugar — Thu, 06 Mar 2008 14:38:11 -0800

This afternoon we were able to chat with upcoming Top Chef contestant Andrew. He hails from Fort Lauderdale, FL, but is currently a sous chef in New York.

I've seen the screener - don't be jealous, the season opener is worth the wait! - and while Andrew may end up as the quirky one, or the talky one, or the mean one (you never can tell with Bravo's tricky editing) he was nothing but fun over the phone. To learn more about Andrew and check out what he had to say, just read more.

YumSugar: How'd you end up auditioning for Top Chef?
Andrew: It was pretty spontaneous. A friend came to town and told me about it and I was like sure. I'd never watched the show before.

YS: Did you keep it that way, or did you end up watching episodes before heading to Chicago?
A: Oh I watched episodes. I downloaded some episodes from iTunes.

YS: So what would you say your cooking style is like?
A: It's eclectic. I have a lot of different influences, African, Spanish . . . I like to put a fine dining twist on things, but not make them unrecognizable.

YS: What's your favorite thing to cook?
A: Duck. I love cooking duck, all parts, even tongues. Duck hearts, foie gras, everything.

YS: This year everyone gets to bring their own secret ingredients. What did you bring?
A: [To the PR person] Am I allowed to talk about this? [PR person gives it the thumbs up] I brought tapioca pearls, squid ink, agar agar, my immersion blender, xantham gum . . . but surprisingly, I didn't use much of it.

YS: Were you intimidated by the guest judges or the other contestants?
A: I can only honor them and look up to them. Any chef on the show that has a legacy or will have a legacy . . . to cook for them is a huge honor.

YS: What's something the viewers will be surprised to learn about you?
A: Oh wow. Um . . . that I'm a good dancer.

YS: Do you dance on the show?
A: I made some moves; we'll see if it makes the editing. I don't want to be the "dancing chef" or anything.

YS: And finally, what's up next for Andrew?
A: I'm going to keep my head down on the cutting board. And continue to put out the best things possible.

Well folks, that's Andrew! You can watch him work his way through the first challenge when it premieres next Wednesday, March 12.

And stay tuned - we were able to chat with a few of the other contestants too!

Photos courtesy of Bravo

Top Chef 4 Star All Stars Recap

YumSugar — Thu, 07 Jun 2007 12:20:59 -0700

Last night Top Chef kicked off its new season with an All Star battle that pitted season one chefs against season two. On the season one team we had Harold, Stephen (oh how I missed his condescending smug attitude), Tiffani and Dave - surprisingly absent was Leanne, but she couldn't participate because she is now Bravo TV's food producer). The season two team consisted of fan favorite Sam, Elia, Marcel and Ilan. The two teams were going head to head and the team with the most wins contributed $20,000 to their favorite charity.

Overall it was a bit lackluster - there was no drama unfolding, as no one was getting kicked off, and all the food looked delicious - however it was fun to see my favorite contestants back in the kitchen. It was definitely a great tease (or should I say amuse-bouche) to lead into season three. There were a few good quotes and I'm sure you guys want to know about the food, and see some pictures. So let's get started, just read more

First of all, I can't get on with any of the recapping without pointing out three things. (1) Marcel rapped, again... (2) was that the Brooklyn bridge carved into Ilan's hair? I'm pretty sure it was and (3) the immersion blender in Ilan's mouth looked a bit... wrong? Oh my, now on to the recap!

The challenge started off with Padma and Chef Tom telling the former contestants that each team needed a team captain. Initially I thought it would be the two winners, but I should have known better! Instead of having the teams pick captains, the captains were chosen by a quickfire challenge! They were presented with two eggs and a large oven mitt. The oven mitt was for them to wear, because Padma tells them that they will be cooking eggs with one hand behind their back. They then cut to Stephen who says, "If you can't cook eggs, you're probably better off not being in the kitchen." I guess no one told those folks in Hell's Kitchen that.

In the end, Stephen wins with a "perfect omelette" and is chosen captain of season one - competing for the Susan G. Komen foundation. And even though his dish was topped with a dollop of saffron foam, Marcel is the runner-up and is chosen as captain for season two - competing for Share Our Strength.

The teams are then told that they're making a four course meal consisting of scallops, lobster, duck and kobe beef. Each team member chooses an ingredient and they will go head-to-head against the other season's chef. The team with the most winning dishes will be the victors.

Up first: Dave vs Elia with scallops - Elia produces two versions both paired with a marmalade, Dave produces a smoked scallop with a tapenade. In the end Elia's wins, although I must admit, I was rooting for Dave.

Next up: Stephen vs Marcel with lobster - Marcel's dish includes both a gelee and a foam (served tableside even!), both of which begin to deflate in the hot Miami heat. Stephen's is immaculately plated and consisted of beautiful saffron tones. Winner? Stephen.

Third course: Harold vs. Ilan with duck - The showdown is on! Season one winner vs season two winner, should be impressive, no? Actually turned out that the judges didn't really love either of them. Harold's was "incomplete" and Ilan's was a mess. In the end incomplete wins over a mess, and I say hurray, because well it's no secret, I heart Harold.

Last up: Tiffani vs Sam with kobe beef: Both dishes looked great, but Tiffani's was the winner. Chef Tom even mentions how nice it is to have her food again.

With a vote of 3-1, season 1 is declared the victor!

If you missed the show, you can check it out later this week (check the Bravo schedule) or stream it over the internet. Also, for a few hysterical comments on last night's show, visit our pals at We Cook, They Dish.

Now for a few of my favorite quotes:

"If the bitch can cook, let him cook!" - Dave about Marcel

"I have way too many people at home watching, I can't go home against this guy." - Harold about Marcel

"I'm so weeded right now." - Marcel

"I don't want to prove myself to these guys anymore." - Dave

"He's KIND OF cute?!?" - Ted Allen about Sam

"Don't read the blogs because you'll find shit on there that you don't want to know about yourself. Stuff that you probably didn't even know about yourself." - Sam

Oh Sam, was it something we said?

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