YumSugar

Joy of Cooking Frozen Meals: Love It or Hate It?

YumSugar — Thu, 08 Jan 2009 16:15:24 -0800

First published in 1931, the Joy of Cooking has been considered the definitive cookbook for more than the last half-century, and is credited with helping to demystify cooking for home chefs. But the culinary classic is now poising itself to become the star of another market: the frozen-food segment.

Bellisio Foods, the company behind Michelina's meals, is testing a Joy of Cooking line in 3,500 grocery stores in 23 markets, including Boston, Louisville, Orlando, and Rochester.

I'm not sure how I feel about this. Perhaps the Joy of Cooking has, ahem, oversimplified itself. Should it change its name to the "Joy of Reheating"?

Source

Ming Tsai Talks Food, Cooking, and Top Chef Masters

YumSugar — Tue, 22 Sep 2009 12:50:32 -0700

I've been sold on Ming Tsai ever since he was a barrel of laughs in Aspen, so when I heard he was headed west, I knew I had to meet him. Ming was in town hosting a benefit for Macy's Come Together, a campaign to provide 10 million meals for families in need. I caught up with him in the green room before his demo, where he shared his thoughts on the importance of cooking for others, why you shouldn't buy a $4.99 skillet, and whether we're likely to see him on Top Chef Masters. Read his thoughts after the jump

Noteworthy Nibbles - Aug. 18-25, 2009

YumSugar — Tue, 18 Aug 2009 14:30:11 -0700

So much to eat, so little time. This week, we'll be warming up to the patio at the Magic Flute Garden Party, chowing down on dogs at Acme's Haute Dog Tasting, and enjoying the likes of El Huarache Loco at San Francisco's first Street Food Festival. I do wish I were in New York, however, to see the infamously meat-centric chef David Chang cook a vegetarian meal at the Beard House!

Care to share something delicious that's not on our radar? Please feel free to add in below.

New York, NY: Legends of Barbecue with Ed Mitchell - Aug. 18
San Francisco, CA: Summer Garden Party at the Magic Flute - Aug. 18
Houston, TX: Houston Restaurant Week - Aug. 18-23
New York, NY: Edible Evenings: Preserving America's Food Traditions - Aug. 20
San Francisco, CA: Haute Dog Tasting - Aug. 20
New York, NY: David Chang Does Vegetables - Aug. 20

To see the rest, read more.

Honolulu, HI: The Joy of Sake - Aug. 21
Milwaukee, WI: Milwaukee Wine Festival - Aug. 21-22
DeKalb, IL: DeKalb Corn Fest - Aug. 21-23
Mesa Verde, CO: Mesa Verde Country Food, Wine & Art Festival - Aug. 21-23
San Francisco, CA: San Francisco Street Food Festival - Aug. 22
Fremont, CA: Annual Cajun Zydeco Festival - Aug. 22
Paso Robles, CA: Paso Robles Olive Festival - Aug. 22
San Francisco, CA: Mac Battle Royale w/ Cheese - Aug. 23
Birmingham, AL: Taste of the Nation Birmingham - Aug. 24

Carla: "I Do Not Consider My Loss Casey's Fault"

partysugar — Fri, 27 Feb 2009 08:00:45 -0800

In an upsetting turn of events, Carla lost her cool during the final challenge of Top Chef. Like many people, I was totally disappointed! It was tough to see the normally cheery chef get teary-eyed during judges' table, but you'll be happy to know that when I spoke with her yesterday, "Hootie" was back to her fabulously spirited self. The passionate chef had a lot to say about her experience, and to find out her thoughts on Casey and the competition, read more.

On her "cooking with love" style: I don't know if I was the first contestant who ever cooked with love. Other chefs may not describe it the way the way that I describe it, but it's just the way I am. I'm very passionate about what I do. In any discipline - art or music - if you love what you do, you do good work because you care so much about it.

I know Gail definitely got it, and Toby mentioned it in the finale. A chef isn't just about throwing out a dish that's technically sound. When there are people busting their butts to get you a good meal, you have to understand that there is a piece of me in every dish I make. That's what cooking with love is about.

On Bravo's portrayal of her: Well I think I'm weirder than they made me seem! My friends were like, are you sure you want to show people that side of you? Sometimes I'm really quirky, sometimes I'm introspective, sometimes I'm speaking on a soapbox, but I think they pretty much captured the essence of myself. I wasn't a one-dimensional character. I think they did a good job portraying who I really am.

On Casey being her sous chef: When I was there and afterward I really enjoyed working with Casey. I wanted to work with her. I thought we would connect personality-wise. I do not consider my loss Casey's fault. During the competition you give so much. It's emotionally exhausting trying to think of things. Going into the finale after winning was great, but it was the next day. All of a sudden you have help and you have help from someone who has already been through this. I made the mistake of giving too much power away to Casey. I am prepared to take full responsibility. When you are exhausted, you make a different decisions. I hadn't sold myself on the soufflé dish or changed my idea of the tart. Really it wouldn't have worked anyway because I was still in my head creating it. I know the blogs are blowing up, saying "Casey did her in," but no she did not. I haven't spoken to her and I would love to give her a call. I would love to get her number. If I could get on a loud speaker and say "please do not blame Casey." I just hope she's not getting beat up for that.

On Stefan comforting her at the final judge's table: I think it was really sweet. We had been standing in front of the judges for hours, so it wasn't until the end that I started to break down. After three hours of being badgered, you could tell that I was trying to hold it in and my voice started to quiver. I was really touched because you are so into what you're doing, Stefan and Hosea didn't realize I was falling apart during the service.

They didn't know what happened until judges' table. I really like Stefan. I know he's portrayed as a villain, but he's not a villain. He does not want to win by screwing someone up, he wants to win by doing a good job. I applaud his technique. He was awesome with the alligator! I like the guy.

On Hosea's win: I think he made the best meal. I am so happy for him. He's a really good guy and I am very happy for him. Everyone worked really hard. Should it be cumulative? I'm going to say no because if it was, Hosea would not have been there to win. It's like real life. You get to mess up and if you are still there you get to have a fresh start and you can win the next day. I think that's a really good message in life.

On what's next: I will continue to cater. I don't know what's coming down the pipes. I don't know what will happen. In my own little world, I will continue to cater. I really want to start a sweet and savory petite cooking line and have a chef's table where people can taste my food. I'm teaching a couple of classes in DC. I would love to do more TV. I look at myself and am amazed that I'm able to be myself in front of the camera. My personality seems to have radiated with people. The biggest joy I can get is to inspire people by being myself, so yes I would love to do more television.

Source

Obamas to Plant White House Garden Today

YumSugar — Fri, 20 Mar 2009 03:30:53 -0700

Today is the day that Alice Waters and other Slow Food supporters have been waiting for: the Obamas will begin planting a garden on the White House lawn, the first such victory garden to be created since the one Eleanor Roosevelt planted during World War II.

The garden, which will be overseen by Sam Kass, the Obamas' former private chef from Chicago, will provide food for the first family's meals and formal dinners. White House executive chef Cristeta Comerford will write menus based on what's available in the garden.According to First Lady Michelle Obama, the biggest reason for growing a garden is to educate children about the benefits of growing fresh produce locally. She said:

There’s nothing really cooler than coming to the White House and harvesting some of the vegetables and being in the kitchen with Cris and Sam and Bill, and cutting and cooking and actually experiencing the joys of your work.

The first lady, who will dig up soil for the 1,100-square-foot plot of land with fifth graders from a local elementary school, has stressed the significance of healthful eating ever since entering the White House. Last month, she opened up the White House kitchen for a press tour, and recently spoke about the importance of fresh, local eating.

Advocates of farm-to-table eating have been campaigning for a White House edible garden for months now, and there is little doubt that many eat-local proponents consider this to be a huge step in the right direction. To see what fruits and vegetables will be in the White House garden, read more.

Arugula
Spinach
Chard
Black kale
Red romaine
Green oak leaf
Butterhead lettuce
Red leaf lettuce
Spinach
Cilantro
Tomatillos
Hot peppers
Berries
Thai basil
Bees, for honey

What do you think of the project? What would you plant if you were Michelle Obama?

Growing Trend of Child Foodies Faces Backlash

YumSugar — Thu, 05 Mar 2009 10:15:04 -0800

Last week, Rocco DiSpirito declared he was sick of foie gras. Then we made a list of things we're over. Here's another tired food trend to add to the queue: kid foodies. Lately, the little ones have been making a lot of noise in the kitchen. First, there was Greg Grossman, a 13-year-old who was the hottest rising caterer on the Hamptons circuit. Then the New York Times told the world about David Fishman, a 12-year-old aspiring food critic, and Paramount promptly purchased the rights to turn his story into a movie. Last, but certainly not least, was Julian Kreusser, a 5-year-old from Portland with a recurring cooking show.

What to make of this growing trend? While those with a fondness for a child's precociousness may be bowled over, the rest of us are left feeling slightly perturbed. In response, at least one journalist has voiced her issue with it.

In a Slate article, food writer Regina Schrambling argues that letting children into the kitchen at such a young age is both dangerous and premature. Childrens' taste buds differ from adult palates and they have a smaller frame of reference for food, making it hard to tell the difference between a good burger and a bad burger. Schrambling writes:

On a larger scale, the trend emphasizes the worst of the food frenzy today: The celebration of celebrity and novelty over authenticity and seriousness.

Maybe it's because I didn't hone my culinary skills until I was an adult, but I have to side with Schrambling. Kids should be kids - childhood, in all its joys, is short enough. Do you agree - are you equally sick of hearing about tots flipping omelets in the kitchen?

Source

Our Favorite Interviews

YumSugar — Wed, 31 Dec 2008 14:30:27 -0800

Although our greatest joys are cooking and entertaining, they're simply not as fun without inspiration from the outside world. I'm often spurred to mix up new flavor combinations or cooking techniques by the likes of cooking shows, restaurateurs, bartenders, and, of course, great restaurant chefs.

In 2008, we had the privilege of speaking with cutting-edge faces in the food industry and leaders who have had longtime influence on us. We were impressed by their humility, devotion to hard work, and advice for everyday cooks. These interviews are our top 10 favorites this year:

Photo Courtesy of Colin Miller

A Chat With Pat and Gina Neely

partysugar — Fri, 01 Feb 2008 11:01:18 -0800

When YumSugar asked me to watch the pilot episode of Food Network's new cooking show, Down Home With the Neelys, I wasn't jumping for joy. The commercials seemed over the top, routine, and like the network had just found more big personalities. However, after watching the show - I laughed out loud - I was hungry for more!

Luckily, I got the chance to speak with Gina and Pat on the phone! They are one warm, fun couple and my Tivo is already set for tomorrow at 11 a.m.

The show is not only a clever, informative cooking show, but it's about the dynamic relationship between the high school sweethearts. Gina Neely is a firecracker, both friendly and feisty. Her husband Pat knows his barbeque and is incredibly personable. To see what happened when I went down home with the Neelys, read more.

With their show Pat and Gina hope to teach America that cooking is a great time to get back to the basics. It's a way to slow down and enjoy family. Food is family to the Neelys, who take a week to film each episode at a rented house in Memphis, Tenn. Known for their barbeque and down home Southern-style cooking, Pat and Gina distinguish themselves from Food Network's resident Southern belle Paula Deen by cooking a healthier cuisine. They steer clear from frying. They grill everything and love to use barbeque flavors to season unexpected dishes. Here's what they have to say:

PartySugar: What's it like being in the business together?
Pat: It's one of the biggest joys in the world working with family. I get to spend every day with my lovely wife. I have extremely workable brothers. The employees at my restaurants are like extended family. Now the producers of my show have become family. Food Network has become like family. We've opened our arms and welcomed everyone into our lives like family.
Gina: Our girls - we have two daughters - work with us in the Summer. I couldn't imagine doing everything that we do alone. The best part is doing it together.

PS: Do you cook at home like you do on the show?
Pat: (laughs) There is no acting involved in our show. Of course we cook at home. We've been cooking at home like this for a long time, way before the concept of the show was even invented. At least two to three times a week we're at home cooking dinner in our kitchen. Thats what makes our show so authentic, it is our lives. It really is who we are.

PS: What's your advice to the everyday home cook?
Gina: Cooking is NOT intimidating, it's not as time consuming or as hard as it seems. It's comforting to use natural products to make something homemade.
Pat: Watch the show! Use food to socially interact. To reconnect with family and friends. Invite your girlfriend over and bake a chicken for her, chat and relax while it cooks. You can really learn a lot about your loved ones by cooking with them.

PS: How will you celebrate Valentine's Day?
Pat: When you are in a good marriage like Gina and I are, every day is like Valentine's Day. We don't need a special day to spend time together we spend time together every day. I fell in love with Gina when I was 15, and I've been in love with her ever since.
Gina: I'll probably make Pat a strawberry shortcake with whipped cream.

PS: What did you have for lunch today?
Pat: We had Cornish game hens.
Gina: And grilled asparagus with barbequed butter. Our barbequed butter is made by stirring our barbeque rub into softened butter.

After speaking with them, I want to be a part of their family! And if that wasn't enough to make you interested in their show, here's a sneak peak of the dishes that are yet to come: barbequed ribs, fresh coleslaw, barbeque spaghetti, creamed collard greens, pork chop soup, grilled pound cake, and baked chicken.

Source

Noteworthy Nibbles - Sept. 23-29, 2008

YumSugar — Tue, 23 Sep 2008 14:00:54 -0700

This week, spice up your free time with the chili cook-offs that are setting the country aflame. Whether you're looking for an epicurean adventure at the Bellagio, or something more along the lines of a back-country roadkill cook-off, you're in luck. Check out what's going on in your neck of the woods this week, and let us know if we've left anything off the list!

Sante Fe, NM: Santa Fe Wine & Chile Fiesta - Sept. 24-28
Las Vegas, NV: Gourmet's Taste of Bellagio - Sept. 25
New York, NY: Joy of Sake New York - Sept. 25
Providence, RI: Food for Thought - Sept. 25
London, KY: World Chicken Festival - Sept. 25-28

To see the rest, read more.

Emporia, VA: Virginia Peanut Festival - Sept. 25-28
Kingwood, WV: Preston County Buckwheat Festival - Sept. 25-28
Marlinton, WV: West Virginia Roadkill Cook-Off - Sept. 26
Charlotte, NC: Culinary Arts Experience - Sept. 26-27
Irmo, SC: Okra Strut - Sept. 26-27
Los Angeles, CA: American Wine & Food Festival - Sept. 26-28
Lawrenceburg, KY: Anderson County Burgoo Festival - Sept. 26-28
Los Angeles, CA: Feast of San Gennaro - Sept. 26-28
Redondo Beach, CA: Redondo Beach Lobster Festival - Sept. 26-28
Cape Charles,VA: Fall Tomato Festival - Sept. 26-28
Warrens, WI: Warrens Cranberry Festival - Sept. 26-28
Wilmington, VT: Vermont Life Wine & Harvest Festival - Sept. 26-28
Atlanta, GA: The Great Miller Lite Chili Cook-Off - Sept. 27
Wichita, KS: Wagonmasters Downtown Chili Cook-Off - Sept. 27
Charlottesville, VA: Charlottesville Vegetarian Festival - Sept. 27
Urbana, IL: International Beer Tasting & Chili Cook-Off - Sept. 27
Orlando, FL: Festival de Sabores - Sept. 27
St. Louis, MO: St. Louis Wine Festival - Sept. 27-28
Saugerties, NY: Hudson Valley Garlic Festival - Sept. 27-28
Newport, RI: Taste of Rhode Island - Sept. 27-28
San Jose, CA: Family Festa - Sept. 27-28
Manassas, VA: Virginia Wine Festival - Sept. 27-28

Source

Gwyneth Loves to Cook, Set For Second TV Food Tour

YumSugar — Mon, 22 Sep 2008 12:15:00 -0700

Actress Gwyneth Paltrow is shunning personal chefs and raw-foods-only diets for the joys of home cooking. She recently told People magazine:

I cook all the meals for my house. I really love to cook. Breads and pizzas is what I'm cooking and we all love it. We have a wood-burning pizza oven in our garden. Right now the weather is nice in London, so I'm using that oven a lot. You can cook anything in there. It's amazing.

It's no surprise that Paltrow is so passionate about cooking, her first travel food show, Spain . . . On the Road Again with Mario Batali, debuted on certain PBS stations over the weekend.

The dynamic duo has already signed on to do a second series that will take place in Italy further cementing Gwyneth's love for food.

Did you tune in this past weekend to see the pair eat their way through Spain? What did you think of it, and will you be watching their follow-up in Mario's motherland Italia?

Source