YumSugar

A Different Salad: Turnips in Sour Cream

YumSugar — Tue, 30 Sep 2008 05:30:12 -0700

During the period of transition from Summer to Fall, you may find that while you see a lot of Fall produce in the market, the weather isn't quite cold enough for stews. This turnip salad is the perfect dish to make during this brief season. Although it's uncommon to see recipes with uncooked turnips, they're actually delicious eaten raw, with a dense, crunchy texture, and a flavor similar to radishes. It's important to slice the turnips as thinly as possible, and to make sure the salad is seasoned liberally with salt and pepper. If raw onions are too overpowering, reduce the amount of shallots in your salad. To get this recipe, which calls for only four ingredients, read more.

Turnip Salad
Adapted from The Four Ingredient Cookbook by Joanna Farrow

Ingredients

3 turnips, peeled
1/4 cup finely minced shallots
3/4 tablespoon white wine vinegar, to taste
4 tablespoons sour cream
Salt and pepper, to taste

Directions

Thinly slice the turnips. Put in a bowl.
Add the shallots and vinegar, and season to taste with salt and liberal amounts of pepper. Toss together, then stir in sour cream. Chill well before serving.

Serves 4.

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Sunday Slow Cooker: Chicken and Sweet Potato Stew

YumSugar — Sun, 28 Sep 2008 06:00:19 -0700

Now that Summer's winding down and Fall is officially here, I'll be featuring a new series called Sunday Slow Cooker, with a set of easy-to-make one-pot recipes.

Today's hearty recipe calls for sweet potatoes and slow-cooked chicken thighs that'll be falling-off-the-bone tender by the time you return to the crockpot hours later. Alternatively, you can opt for thighs that have already been de-boned, or even boneless, skinless chicken breast. To get this Fall recipe, read more.

Chicken and Sweet Potato Stew
From Eating Well

Ingredients

6 bone-in chicken thighs, trimmed of skin and fat
2 pounds sweet potatoes, peeled and cut into spears
1/2 pound white button mushrooms, thinly sliced
6 large shallots, peeled and halved
4 cloves garlic, peeled
1 cup dry white wine
2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 1/2 tablespoons white wine vinegar

Directions

Place chicken, sweet potatoes, mushrooms, shallots, garlic, wine, rosemary, salt and pepper in a 6-quart slow cooker; stir to combine.
Put the lid on and cook on low until the potatoes are tender, about 5 hours.
Before serving, remove bones from the chicken, if desired, and stir in vinegar.

Serves 6.

285 calories; 6 g fat; 50 mg cholesterol; 35 g carbohydrate; 17 g protein; 5 g fiber; 519 mg sodium

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In Season or Out?

YumSugar — Fri, 05 Dec 2008 05:30:03 -0800

Since I discussed preparing items out of season with you earlier, I thought it would be interesting to see how many of you actually know what is naturally available during the Winter months. Take my quiz to find out!

Take the quiz

Make Your Own Irish Cream

partysugar — Wed, 17 Mar 2010 16:15:03 -0700

If getting drunk in a bar while stumbling around in crazy green clothing isn't your idea of fun, I have a great way for you to celebrate St. Patrick's Day. Make your own Irish cream! More commonly known as Baileys, this rich, smooth, and delicious liquor can easily be made in the comforts of your kitchen. The recipe, which requires a blender, is similar to egg nog in that it combines a potent spirit (Irish whiskey) with eggs, cream, and seasonings like vanilla and coconut extracts. For a delightful after-dinner drink, serve chilled over ice. Homemade Baileys is also a festive gift - I've brought bottles to hostesses and always receive enthusiastic reviews. Get the simple, but fantastic recipe.

In Praise of McDonald's Shamrock Shakes

YumSugar — Wed, 17 Mar 2010 15:00:01 -0700

Happy St. Patrick's Day! I hope you've found a special way to celebrate, whether it's wearing green, downing corned beef, or plotting your nighttime revelry. Me? I'm ringing in March 17 with a Shamrock Shake. We took an office trip to the McDonald's across the street to get our fix of the seasonal St. Paddy's Day-themed drink. I'm not always one for festive-colored food, but the creme de menthe-colored drink was the emerald oasis in my daily grind of a desert. It's chilly, but not cold enough for a brain freeze, and as thick as possible without causing a traffic jam in the straw. First, my palate was hit by a blast of mellow mint, followed by a long, lingering vanilla finish. Sham-shakes have only one caveat: they tend to leave an unpleasant sugary coating in the mouth. (That, and the fact that I wish Uncle O'Grimacey were still around.) If they weren't sold but once a year, I doubt they'd achieve the cult status they have today - although they sure make St. Patrick's Day more delicious. How do you feel about Shamrock Shakes?

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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What's In Season: Peaches

YumSugar — Mon, 04 Aug 2008 15:00:41 -0700

Peaches are my favorite stone fruit. I love everything about them: their floral aroma, fuzzy skin, and juicy flesh. To take full advantage of the fact that right now is the apex of their season, I stopped by San Jose's J&P Orchards - quite possibly the last fruit orchard in Silicon Valley. After taking a stroll through his orchard, I spoke with owner Phil Cosentino about peach season. Find out what to look for in peaches when you read more.

While peaches are ready as early as May and available until late September, peach season is at its peak in July and August.
When selecting peaches at the fruit stand or grocery store, examine the area around the stem, as it indicates ripeness when picked. The stem cavity should be wide and open rather than narrow and restricted.
To select the sweetest peaches, take a look at the peach's base color. The peach's lightest color, regardless of shade (cream, yellow, orange, etc.), should be a warm hue. The best peaches will have no green undertones.
Whenever possible, visit a local peach orchard or fruit stand, as many large commercial grocery giants select peaches before they are meant to be plucked from the vine.
Don't squeeze peaches when selecting them; you'll simply bruise them. That said, it is perfectly fine to pick a bruised peach, as many of them are extremely sweet, and the bruises are harmless.

Do you have peach stands near your house? If you have other peach tips to offer, share them with me below!

In Season: Pomegranates

YumSugar — Wed, 16 Dec 2009 14:41:00 -0800

Just as the holiday madness begins to come around, so do fresh pomegranates. Enjoying these tart, tannic red globes, with their garnet-hued, jewel-like arils, is a festive way to celebrate the end of the year. Want to know more about buying, preparing, and enjoying pomegranates? Then read on.

Bobby Flay Signs On to NBC Restaurateur Show

YumSugar — Mon, 15 Mar 2010 15:00:23 -0700

Today there's more intel on NBC's restaurateur reality TV show, formerly titled United Plates of America. Variety reports that the competition, which will air next season, has a new name, America's Next Great Restaurant, that's perhaps more fitting of the show's premise than its old title.

In addition, Bobby Flay has signed on to be one of the five restaurant and business leaders who will be a judge, mentor, and investor to the contestants. On the new program, which is casting right this moment, industry insiders like Mesa Grill owner and Iron Chef Flay will help a winning chef or aspiring restaurateur open a new eatery.

NBC hasn't had too much success in the food reality series department: 2003's The Restaurant, starring Rocco Dispirito, was a flop; last year's The Chopping Block with Marco Pierre White was canceled after just three episodes. Still, this is a completely new premise, and having Bobby Flay star certainly can't hurt. What do you think? Does the show sound like it has the ingredients for success?

Yummy Links: From Seasonal Maps to Passion Fruit Souffles

partysugar — Tue, 27 May 2008 09:00:01 -0700

Epicurious has a new map that will help you know which ingredients are in season at your local farmers markets. - The Epi-Log
When did the world of coffee get so slutty?- Chow
Speaking of coffee, check out this hysterical list of the eight most annoying types of people you'll find in Starbucks. I'm totally number six! - Holy Taco
Hot pink, zebra prints, and shiny disco balls make a fabulous look for a bachelorette party. - Hostess with the Mostess
Purchase hard to find Thai produce and pantry items online.- The Kitchn
Learn how to properly store beer. - SlashFood
What signs do you look for when choosing a restaurant? - Simply Stated
Fake a four-star restaurant dessert with this recipe for passion fruit souffle. - Chefs Gone Wild

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