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Michelle Obama to Appear on Paula's Party

partysugar — Thu, 11 Sep 2008 10:15:40 -0700

Possible first-lady-to-be Michelle Obama is scheduled to make an appearance on Food Network's Paula's Party. On the primetime television series, Southern belle Paula Deen speaks with Obama about the first meal - seafood gumbo complete with lobster, shrimp, and mussels - she cooked for Barack.

After the conversation Deen invites Obama into her kitchen where she teaches her how to make fried shrimp and Creole french fries. The episode airs on Saturday, Sept. 20 at 7 p.m. My tivo is already set; I'm excited to see how Michelle moves in the kitchen.

How about you? Will you watch?

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Yummy Links: From Paula's Home Line to Tom's Sandwiches

partysugar — Fri, 20 Mar 2009 06:50:16 -0700

Paula Deen's latest project is a collection of shabby chic furniture. - Eat Me Daily
Your guide to cooking with Spring's most fresh ingredients. - Chow
The trailer for Cloudy With a Chance of Meatballs looks like delicious fun! - Serious Eats
After a friend has you over for dinner, consider sending a nice note to say thanks. - The Kitchn
How to easily customize your next party. - Simply Stated
What 10 foods can you not live without? - The Epi-Log
Tom Colicchio's tips for making the perfect sandwich. - Gourmet

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Come Party With Me: Election Night - Dessert

partysugar — Wed, 29 Oct 2008 15:00:36 -0700

To keep things easy, serve a no-mess, no-utensil dessert on election night. At LibertySugar and my party, we'll be offering guests sugar cookies! Not just any sugar cookies, I plan on decorating the cookies to look like CitizenSugar's checked box symbol. I'll roll out Paula Deen's classic sugar cookie dough and cut out squares.

After baking the square-shaped cookies, they'll be covered with white frosting. Blue frosting will be used to outline a box shape and red frosting to make the check mark. Feel free to great creative and decorate with your favorite patriotic design! For the recipe, read more.

Sugar Cookies
From Paula Deen

Ingredients

1 1/2 cups confectioners' sugar, sifted
1 cup (2 sticks) butter
1 egg
1 teaspoon vanilla extract
1 teaspoon pure almond extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
Granulated sugar
Royal Icing, recipe follows

Directions

In a bowl, cream together the sugar and butter, then mix in the egg and vanilla and almond extracts.
In another bowl, stir together the flour, baking soda, and cream of tarter; mix the dry ingredients into the creamed mixture, then cover and refrigerate for 2 to 3 hours, or overnight.
Preheat the oven to 350°F.
Divide the chilled dough in half and roll it out on a lightly floured pastry cloth to a 1/4-inch thickness.
Lightly grease some baking sheets.
Cut the dough with a floured cookie cutter; sprinkle with sugar.
Transfer the cookies to the prepared sheets and bake for 9 minutes.

Makes 5 dozen cookies.

Royal Icing:

3 egg whites
1 (1-pound) box confectioners' sugar
1/8 teaspoon cream of tartar
Food coloring, optional

In a medium bowl, combine egg whites, sugar, and cream of tarter. Beat at low speed with an electric mixer until blended.
Increase mixer speed to high, and beat 8 to 10 minutes, or until mixture holds a peak.
Cover with a damp cloth when not in use. Separate into bowls and add food coloring, if desired.

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Come Party With Me: Bachelorette - Menu

partysugar — Tue, 10 Jun 2008 07:45:15 -0700

When hosting a destination bachelorette party in a glamorous location like Vegas, set aside plenty of time to plan the party. Being organized with a schedule of events, set dinner reservations, and selected club locations will aid in making the event fabulously seamless. Let guests know what's up in advance, so they can pack appropriate clothing.

For my friend Elena's bachelorette party in Las Vegas, all of the meals will be eaten out. However, one of the nights before we go out, everyone will gather in my room for a lingerie shower. I've ordered a trio of appetizers - white bean hummus with kalamata relish, Bloody Mary cocktail meatballs, and spinach gruyere pinwheels - from the hotel, so everyone can sip Champagne and have a snack.

For more wedding coverage head over to IDoSugar. To take a look at these recipes, read more.

White Bean Hummus with Kalamata Relish
From Martha Stewart

Ingredients

2 tablespoons extra-virgin olive oil, plus more for garnish
1 medium onion, chopped
3 cloves garlic, finely chopped
3 sprigs fresh thyme
One 4-inch sprig fresh rosemary
Two 15-ounce cans white beans, such as cannellini
2 teaspoons coarse salt, plus more as needed
Freshly ground black pepper
Pinch of cayenne pepper
2 tablespoons tahini (sesame paste)
2 teaspoons freshly squeezed lemon juice
4 pita breads, warmed and cut into triangles
Kalamata Relish, recipe below

Directions

Heat the oil in a large skillet over medium heat. Add the onion, garlic, thyme, and rosemary. Cook until onions are translucent, 5 to 6 minutes.
Add beans with their liquid, 1 cup of water, salt, pepper, and cayenne, and bring to a simmer. Cook until liquid is nearly evaporated, about 8 to 10 minutes.
Remove thyme and rosemary sprigs; discard.
Carefully transfer mixture to the bowl of a food processor, add the tahini and lemon, and puree until smooth. Adjust seasoning, if necessary. Transfer to a serving bowl, let cool.
Top with Kalamata relish and drizzle with olive oil before serving. Serve with pita triangles.

Makes about 3 1/2 cups.

Kalamata Relish

1 plum tomato, seeded and very finely chopped
2 tablespoons pitted Kalamata olives, very finely chopped
2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley
1/2 teaspoon finely grated lemon zest
2 teaspoons freshly squeezed lemon juice
Coarse salt and freshly ground black pepper

In a small bowl, stir together the tomato, olives, olive oil, parsley, lemon juice and zest until well combined. Season with salt and pepper.

Makes about 1/2 cup.

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Bloody Mary Cocktail Meatballs
From Food and Wine magazine

Ingredients

1/2 pound lean ground beef
1/2 pound ground pork
1 small tender celery rib with leaves, finely chopped
2 teaspoons prepared horseradish
1 large egg, lightly beaten
1 slice white sandwich breadsoaked in warm water, squeezed dry and crumbled into pieces
1/2 teaspoon hot sauce
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon vegetable oil
1/2 cup Three-Pepper Bloody Mary, recipe below

Directions

In a bowl, combine the beef and pork with the celery, horseradish, egg, bread, hot sauce, salt and pepper and knead well. Roll the meat into 1-inch balls.
Heat the oil in a nonstick skillet until shimmering. Add the meatballs and cook over moderately high heat until browned all over, about 5 minutes.
Add the Three-Pepper Bloody Mary and simmer over moderate heat until the liquid is reduced by half and the meatballs are glazed, about 2 minutes. Serve hot.

Makes 32 meatballs.

Three-Pepper Bloody Mary

1 cup vodka
1/4 cup finely chopped onion
1 small garlic clove, smashed
1 small jalapeño, seeded and coarsely chopped
1 tablespoon fresh lemon juice
1 teaspoon hot sauce, preferably habanero
2 1/2 cups tomato juice
4 teaspoons prepared horseradish
1 teaspoon celery salt
1/2 teaspoon freshly ground pepper
Lime wedges and celery ribs, for serving

In a blender, combine the vodka with the onion, garlic, jalapeño, lemon juice and hot sauce and puree until smooth.
Add the tomato juice, horseradish, celery salt and pepper and blend.
Strain into tall glasses over ice and serve with lime wedges and celery ribs.

Makes about 4 cups.

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Spinach Gruyere Pinwheels
From Paula Deen

Ingredients

1 (10-ounce) package frozen chopped spinach, thawed
4 tablespoons butter, divided
1 cup sliced fresh mushrooms
4 ounces Gruyere cheese, grated
1 (17 1/2-ounce) package frozen puff pastry sheets, thawed

Directions

Preheat oven to 350 degrees F.
Drain spinach well, pressing between layers of paper towels to remove excess moisture.
Melt 2 tablespoons butter in a skillet over medium heat. Add mushrooms and cook, for 5 minutes.
Stir together spinach, mushrooms and cheese; set aside.
Roll 1 pastry sheet into a 13 by 11-inch rectangle.
Melt remaining 2 tablespoons butter. Brush 1/2 melted butter over pastry. Spread 1/2 spinach mixture over butter.
Roll-up, jellyroll fashion, starting with the long side. Repeat procedure with remaining pastry sheet, butter, and spinach mixture.
Wrap rolls in plastic wrap and refrigerate up to 2 days, if desired. Cut rolls into 1/4-inch thick slices.
Place on lightly greased baking sheets. Bake for 15 to 20 minutes, or until golden brown.

Serves 12-15.

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Paula Deen Reportedly Considering Talk-Show Gig

YumSugar — Tue, 15 Sep 2009 10:40:24 -0700

Rumors are buzzing that production giant Telepictures is looking to develop a morning show in the style of The View with none other than celebrity mom Kate Gosselin and Southern cooking queen Paula Deen.

TV host Paula Deen already has three Food Network shows under her belt: Paula's Home Cooking, Paula's Party, and Paula's Best Dishes. Although Deen signed a deal with Telepictures to host her own syndicated talk show, the series never happened. Now, industry sources say, the two are top contenders for a talk show hosted exclusively by mothers.

Telepictures' rep wouldn't confirm - or deny - speculation, although I can see how the duo might have a lot in common, considering Kate Gosselin recently penned a cookbook.

Would you tune in for a Paula Deen talk show?

Michelle Dishes on Gossip Girl Romance, Oprah Sued For $1 Trillion, and a Cookie War Heats Up!

Molly — Thu, 06 Aug 2009 13:24:35 -0700

We got a chance to chat with Michelle Trachtenberg at last night's TCA party - check out the exclusive video below. Also, Wal-Mart takes on the Girl Scouts and Oprah's ridiculous $1 trillion lawsuit! We're also gearing up for Britney's big show on Sunday and have the latest breaking news on Paula's replacements. Watch it now!

Trend Alert: The Casserole's Back

YumSugar — Fri, 07 Nov 2008 08:00:55 -0800

Casserole has long had a bad rap, but after many years, it appears to be shedding its negative image and staging a comeback.

These hot entrées hit their pinnacle of popularity in the 1960s, when housewives relied on the easy formula to put dinner on the table. Over the years, however, people grew to associate the word casserole with unappetizing mixtures of mystery meats and canned soups, and casseroles went the way of the tape player. Enter the current economic crisis, and casserole dishes have been reappearing everywhere. To see why, read more.

On Nov. 10, one passionate casserole chef, Emily Farris, will organize her fourth annual casserole party, a showdown between the best casserole dishes. She's also just released a much-discussed cookbook, Casserole Crazy, with non-traditional recipes from star chefs like Paula Deen and Donatella Arpaia.

Today Kraft Foods announced a casserole competition, challenging five bloggers to create an original casserole recipe using its Velveeta cheese product that costs under $10 and feeds a family of four for two meals. And Campbell's even has an entire site dedicated to the creation of casseroles.

One thing's for sure: Casserole's not going away anytime soon, regardless of your feelings for it. Are you excited to see more of it?

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The Deen Family Keeps Busy With New Books

YumSugar — Wed, 11 Apr 2007 10:58:34 -0700

Yesterday, Paula Deen and her lil' angels (aka her boys Jamie and Bobby) were on hand at New York's davidburke & donatella for a Deen Bros. book launch party. The book, Recipes from the Road, is intended to bring the reader on a virtual road trip with the Deen Bros. One where they can learn how to make over 100 tasty regional recipes inspired by foods the lil' angels tasted during their travels.

However, if you're more interested in juicy details than juicy recipes, you may want to check out mama Paula's recently released tell-all autobiography, It Ain't All About the Cookin'.

And finally, I hate to sound superficial, but doesn't it look like Miss Paula has lost a lot of weight lately? It looks to me like she may be laying off of the fried butter balls (Thanks to Serious Eats for this link).

To see more images of the Deens celebrating the book launch with their pals (including Gordon Elliott), read more

View 13 Photos ›

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Take a Look at the South Beach Wine and Food Festival

YumSugar — Fri, 22 Feb 2008 13:15:51 -0800

Yesterday marked the kick-off of the 2008 Food Network South Beach Wine and Food Festival. Think of it as spring break for the culinary elite. While Hollywood may be galavanting off to Los Angeles for the Oscars, your favorite chefs and Food Network personalities are hanging out on the beach, drinking beer, eating burgers, playing poker, and having what looks like tons of fun.

Today we've got photos from Paula's Poker Party, Rachael's Burger Bash, and the Today Show. Check them out and pretend you're right there, too.

View 25 Photos ›

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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.

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