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Sunday BBQ: Grilled Skirt Steak With Chimichurri

YumSugar — Sun, 12 Jul 2009 06:00:26 -0700

When envisioning steak for dinner, cuts such as ribeye and tenderloin might be the first to come to mind. But don't forget skirt steak, a thin cut that's supreme when it comes to outdoor grilling.

This type of meat has more fat than a hanger steak or flank steak, meaning even the most mildly seasoned skirt steak will have out-of-this world flavor and juiciness.

Highlight the rich taste of the meat with this Mark Bittman recipe. The steak is served with an elemental chimichurri sauce of garlic, parsley, lemon juice, and olive oil. See it when you read more

Is Cooking Real Food Cheaper Than Eating Junk Food?

YumSugar — Fri, 29 May 2009 13:00:29 -0700

It's a widely accepted notion that healthy, fresh food costs more than prepackaged, processed junk food, and not without reason. After all, vine-ripened tomatoes at the supermarket will set you back a few bucks more than frozen taquitos.

But in the Times "Bitten" column today, Mark Bittman attempts to dispel this notion altogether. "You can cook less expensively than you can buy fast food, junk food, processed, packaged, and prepared food - and you can get enough sound calories to live better," he argues.

While dissenters maintain that food stamp recipients may not have the resources for future meals, the time to cook at home, and transportation to get to adequate grocery stores, Bittman believes that a mere $10 for basic cooking equipment, some dried rice and beans, and a bit of time spent while cleaning the house is all you need.

Although Bittman makes several valid points about the cost effectiveness of cooking at home, some of his arguments (like the part about cooking equipment costing $10) seem less feasible. Still, I appreciate his noble cause - and agree that we need to focus our attention on issues such as remedying urban food deserts. What's your take on healthy home cooking on a budget?

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Are Cooking Television Shows Too Unrealistic?

partysugar — Tue, 14 Apr 2009 12:50:52 -0700

In his blog on the New York Times, food journalist Mark Bittman makes the claim that food television - particularly cooking shows that teach a viewer how to make something - are too unrealistic. Unlike the real world, the chefs never make mistakes and each dish always comes out perfectly. He says:

When you watch most celebrity chefs go to work on TV it is a) baffling and intimidating, and b) a charade. Baffling and intimidating because nearly every ingredient is usually prepared in advance, and what isn’t is selected so that the chef can show off his (almost never “her”) knife skills, which are bound to intimidate nearly all of us who can never aspire (and why would we, really?) to chopping an onion with our eyes closed.

While I understand how the lack of miscalculation may isolate a viewer, I disagree with Bittman. I enjoy the Barefoot Contessa because her world is an escape from my reality: In her sunny Hampton house the food is consistently delicious. Rather than feel intimidated, I feel inspired! What's your take on Bittman's perspective?

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Yum's January Must Haves

partysugar — Mon, 05 Jan 2009 12:30:48 -0800

Happy New Year! After the excitement of the holidays, January is a tough month for me - instead of partying, everyone is detoxing. That's why I'm going to focus on becoming a better home cook. Here you'll find six must-have items to maximize time in the kitchen.

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Let's Dish: Will You Only Cook an Item if It's in Season?

YumSugar — Thu, 04 Dec 2008 16:15:58 -0800

Today in the New York Times dining section, The Minimalist food personality Mark Bittman shares a recipe for asparagus prosciutto rolls.

Shortly after reading his column, I came across a critique of it on The Kitchn that makes a good point: Although the dish looks delicious, asparagus is completely out of season. Instead, The Kitchn suggests, why not opt for something lighter on the conscience, such as squash or roasted beets?

I'm curious to know how you stand on this issue. While it's not in season, the vegetable in question is available in most supermarkets, where it's often been flown in from Guatemala, Peru, and other warmer locations. Importing produce from South America more than likely leaves a larger carbon footprint than eating locally. Even if it doesn't, it goes against the progressive Slow Food philosophy of eating locally, seasonally, and sustainably. Is it unethical to cook an item when it's out of season? Or is it simply unrealistic to expect us to do otherwise? Where do you stand: Will you only cook with items that are in season?

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All the News That's Fit to Eat - Nov. 12, 2008

YumSugar — Wed, 12 Nov 2008 12:30:02 -0800

Deciphering squash: Which ones make a fluffy pie, and which ones do you put on the mantel? - San Francisco Chronicle
Things you need to know before you get started making bagels at home. - Los Angeles Times
Which cuts of meat are the most giving during tough economic times? - Boston Globe
The perfect wine pairings for Turkey Day can be scored for under $25. - New York Times
Make popovers foolproof with a few simple tips. - Chicago Tribune
Food personality Mark Bittman discusses how the food world has changed over the past decade. - Wall Street Journal
Oolong is the choice variety among tea aficionados, but has been slow to gain a mass-market following. - Washington Post

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An Evening with Bittman's Jambalaya

YumSugar — Tue, 20 May 2008 15:00:32 -0700

A few weeks ago, I met my friend April for a birthday dinner at Farmer Brown in San Francisco. They're known for down-home style soul food and a festive atmosphere - seriously, it's like going to a party at someone's house. Neither April nor I ordered the jambalaya, but another friend did, and we both ended up having food envy.We thought about planning another trip out but figured it would be more fun to make it ourselves. So I pulled out my trusty copy of Mark Bittman's How to Cook Everything, rounded up my ingredients, and made a delicious feast. To see how you can do it at home - it's really simple, but does take a bit of time and planning - read more.

Note: My friend has a self-proclaimed "wimp" tolerance for spice. To spice yours up, add some jalapenos, habaneros, or other type of pepper.

Shrimp Jambalaya
From How to Cook Everything by Mark Bittman

Ingredients

3 Tablespoons extra-virgin olive oil
2 cups sliced onions
2 cups diced bell peppers, preferably red or yellow [I used one red and one yellow]
salt and freshly ground black pepper to taste
4 cups chicken, beef, vegetable, or shrimp stock or water
2 Tablespoons minced garlic
1/2 teaspoon cayenne pepper, or to taste
2 teaspoons fresh thyme leaves, or 1 teaspoon dried thyme
2 cups peeled, seeded, and chopped tomatoes (canned are fine; drain first)
2 cups long-grain rice
2 pounds shrimp, peeled (and deveined, if you like), and cut into pieces if very large
minced fresh parsley or cilantro for garnish

Directions

Place the olive oil in a medium-to-large casserole or dutch oven [I used a large, deep sauté pan] and turn the heat to medium high.
Add the onions and bell pepper, sprinkle with salt and pepper, and cook, stirring occasionally, until the onion softens and just begins to brown, about 10 minutes. Meanwhile, warm the stock in a small saucepan over medium heat.
Stir in the garlic, cayenne, and thyme, and stir for about 30 seconds.
Add the tomatoes, and turn the heat to medium-high. Cook, stirring for 5 minutes, or until the tomatoes begin to break up.
Stir in the rice, then the stock. Bring to a boil, turn the heat to medium, and cook, uncovered, stirring occasionally, until the rice is tender and the liquid just about absorbed, 20 to 30 minutes. [I ended up adding some of the drained off tomato liquid, as the rice wasn't quite cooked fully and the liquid was nearly gone.]
Add the shrimp and stir. Cook 2 or 3 minutes, then raise the heat if necessary to cook off the remaining liquid.
Garnish and serve.

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Gwyneth, Mario Team With Chipotle For Spain . . . on the Road Again

partysugar — Fri, 09 May 2008 11:30:24 -0700

I can't wait to watch PBS's up and coming travel-food show, Spain . . . on the Road Again. The show - which has already been filmed - stars the random, but fabulous foursome of Gwyneth Paltrow, Mario Batali, Mark Bittman, and Claudia Bassols. Although the air date is yet to be determined, more details about the show have been released. According to an article in Advertising Age, the series will:

culminate in an Iron Chef-esque competition emceed by Mr. Batali and Ms. Paltrow. In between visits to the Prado Museum in Madrid, an impromptu chat with starchitect Frank Gehry and countless trips in topless convertibles furnished by Mercedes, Ms. Paltrow lets her newfound appreciation for the less-refined side of food shine.

In an attempt to highlight their "Food With Integrity" slogan, Chipotle has signed on as the show's main sponsor. The fast-food Mexican chain owned by McDonald's wants people to know their commitment to using natural meats and organic products.

While the combination of Chiptole, Gwyneth, and Mario seems odd, I have a feeling the show is going to be amazing. What do you think of the partnership? Are you looking forward to Spain . . . on the Road Again?

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YumSugar Gift Guide: Veggies on the Brain

YumSugar — Wed, 28 Nov 2007 07:18:31 -0800

Unless you are a vegetarian - or are downright savvy - cooking for one can sometimes be a daunting task. You have to remember to read all the ingredients, as even the tiniest bits are no-no. However, unlike cooking up vegetarian food, cooking up vegetarian foodie gifts is actually a snap. There are tons of great books out there, and lots of interesting finds. Mark Bittman, aka The Minimalist, has just released a vegetarian version of his classic tome How to Cook Everything. His recipes are straightforward and practical and his tone is wonderful.

If your vegetarian is more of an eater than a cooker, hunt down this Please Don't Eat Me, I Love You shirt. It's available in ten different colors and will look great on anyone.

For other great vegetarian gift ideas, including a soy milk maker, scroll through below.

Vegetarian Times Subscription ($12)	Veganomicon: The Ultimate Vegan Cookbook ($18.15)
Please Don't Eat Me, I Love You T-Shirt ($20.95)	Broccoli Tote by Pinecone Chickadee ($22)
How to Cook Everything Vegetarian ($24.50)	Sunpentown Soy Milk Maker ($96.80)

Want Ultracrisp Pizza? Try Pan-Frying It!

YumSugar — Mon, 12 Nov 2007 09:18:33 -0800

I absolutely adore a thin crust pizza. I love the ultracrisp crunch and the sound it makes when you bite into it. However, making a super-thin pizza at home is often a difficult task. So what do you do if you're in the mood for a homemade, ultracrisp pizza? Why you fry it of course! Mark Bittman has written about a pan-fried pizza - I'm sure it's going to be this year's No-Knead Bread - and I can't wait to try it. Here's more on his technique:

"Take pizza dough and shape it - small disks are best - then fry it in enough olive oil to crisp the bottom. Then flip it.

If the toppings are hot (as, for example, tomato sauce might be) or the quantities small (a bit of grated cheese rather than a pile), all you need to do from this point is drop them on top, then brown the bottom of the second side."

There's a video at the New York Time's website; be sure to check it out and then give the recipe a try it at home. I know I'm going to!

Photo by Evan Sung for The New York Times