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Yummy Link: Sweet Sushi

partysugar — Mon, 17 Mar 2008 03:10:31 -0700

Can you guess what this sweet sushi is made out of? Chocolate sponge cake and marsala mascarpone filling! That's not soy sauce on the side, it's a mocha rum dipping sauce. This would be a fun finish at a sushi party. - Dessert First

Cheese Please! Some Comfort Foods Span Generations

YumSugar — Mon, 03 Aug 2009 06:50:15 -0700

Do you crave ice cream or feel comforted by mac and cheese? You're not alone. These classic American treats are considered comfort foods by eaters of all ages. According to a new survey by the Center for Culinary Development and Packaged Facts, certain comfort foods span generations from Baby Boomers to Generation X and Gen-Yers.

The survey of 3,700 people found that sweets top the list of comfort foods, no matter how old you are - and even more so if you're female. But there were also some interesting discrepancies in what different generations consider comforting. Keep reading

Ray Isle on Rosé

partysugar — Wed, 24 Jun 2009 16:15:18 -0700

Each month when Food & Wine magazine arrives at my desk, I look forward to reading Ray Isle's latest article. As the deputy wine editor for the glossy, Isle writes interesting wine-related stories, recommends affordable pours, and pairs each of the recipes with an excellent variety. In short, he's incredibly knowledge in the world of wine. What I like best about Ray is his kind approachability: he doesn't have an ounce of wine snob in him. I was lucky enough to sit down with Ray on a warm afternoon at the Classic in Aspen and chat about one of the wine industry's hottest trends: Rosé.

To find out what Ray had to say about the pink wines you should be drinking, read more.

Before we could get started, Ray explained that there are two ways to make Rose. The traditional French method, known as saignée, employs red grapes. The juice soaks in the skins, but before the liquid turns into red wine, it is bled off. This pink juice is turned into Rosé. The second technique makes Rosé by simply mixing already-made red and white wines.

PartySugar: What happened to Rosé? How come it has such a bad rap?
Ray Isle: White zinfandel killed the image of dry Rosés. People didn't like the overly sweet white zin and any pink wine got lumped in with it.

PS: And why are we seeing a renaissance of Rosé now?
RI: Wine education is changing the way people drink wine. More and more people are becoming educated on wine. Before they didn't know that there was a category of really good dry Rosé, but now they do.

PS: Let's talk about the recent debate on Rosé production in Europe. Where do you stand?
RI: While it's typically cheaper for a wine maker to blend them, the quality of wine is inferior. They just don't taste as good as the wines made in the saignée method. I think the classical producers were right to stand up for their tradition.

PS: When shopping for Rosé what should one look for?
RI: First, don't spend more than $20. There are plenty of really great affordable Rosés out there. Look to a classic region like the South of France. The bottles don't have to say how the Rosé is made, so to ensure you get one made with the saignée method, it's best to look to a well-known region. For fruitier and richer Rosés select one from Spain or California. Etude's Pinot Noir Rosé is a great bottle and so is the Clos du Bois Rosé.

PS: Can one pair Rosé with food?
RI: Rosé is quite possibly the most food friendly variety of wine. Because it takes characteristics from both red (the fruit) and white (the acidity and lighter body) varieties, it's very easy to pair with food. Rosés cross both boundaries and can pair with anything from sushi to roast chicken. Remember Rosés are a great outdoor picnic or party wine. Serve it cool, like you would a white wine.

PartySugar's Top 10 Moments Found in Aspen

partysugar — Mon, 23 Jun 2008 15:00:57 -0700

It's hard to say good-bye to a long weekend of fabulous food and wonderful wine. However, the Food and Wine Classic in Aspen ended last Sunday and until next June, I won't come into contact with any festival as fantastic. To commemorate the occasion, I've rounded up my top 10 favorite Aspen moments. From complex sushi rolls to French piña coladas, check out my list below and click though for all the magnificent photos.

Chatting with Gail Simmons at the CIA awards dinner
We hadn't seen Gail since her last visit to San Francisco, so it was great to catch up with her at this event. Topics of conversation: the location of Top Chef Season 5 (New York City!) and her upcoming nuptials.
Gerard Craft's chicken liver terrine at the Best New Chefs Dinner
This delicious bite was insanely balanced: rich, crunchy, sweet, and salty.
Chatting with Rocco DiSpirito at the David Chang party
After I interviewed him, Rocco and I spoke later that evening over lettuce wraps and pork buns. We both agreed living alone in a big city is expensive!
Toni Abou-Ganim's party punches and sangria class
Learning how to make party drinks from a master was informative and entertaining. I caught his attention when I was the only one in the audience who knew grenadine is made from pomegranates instead of cherries!
Getting ham from Jose Andres
During his demo, I answered all of Chef Andres' questions correctly (little did he know I lived in Spain for two years!). He rewarded me with a piece of fresh sliced jamon.

To discover what else made my list, plus a gallery of images, just read more.

Sunning with sparkling rosé outside the tents
I enjoyed the Spanish sparkling rosé so much I asked the girl to pour me an entire glass, so I could sip in the sun.
Watching Morimoto make sushi
During his demo, Iron Chef Masaharu Morimoto made a complex, multistep sushi roll. The roll was so geometric it looked more like a piece of art than food.
The after-pool party at the Sky Hotel
After Sunday's final grand tasting everyone whose anyone headed to the after party at the pool at the Sky hotel. I sipped cocktails made by the Modern Mixologist and got cozy with Hung Huynh's sous chef Kenny.
Puerto Rican pork and piña coladas
The Puerto Ricans made an insanely refreshing French piña colada that paired perfectly with their fresh-cut pork. Chambord was swirled into the classic colada giving it a chic presentation and sophisticated flavor.
Bobby Flay's uberentertaining demo
Learning how to make burgers from one of America's most loved chefs was something I will never forget.

View 22 Photos ›

Sweet Sight: Sushi Cookies

YumSugar — Wed, 02 Jan 2008 07:11:10 -0800

If you think this sushi looks absolutely delicious, I suggest you look again. It's actually not a savory sight, it's a sweet one! TeamSugar member treu shared these sushi-shaped cookies with us in the Savory Sights Group. These cookies were made by her sister and use rice krispies, marzipan, chocolate, gummi drops and marshmallow to portray a full sushi spread. They look so realistic, I want to host a sushi party just so I can make these for dessert!

Have you taken photos of any delicious food recently? If so, then post them to our Savory Sights Group. I'll post my favorite ones here on YumSugar, so what are you waiting for?!

Let's Dish: Hell's Kitchen 4.6

partysugar — Wed, 07 May 2008 11:18:25 -0700

Was last night's episode of Hell's Kitchen both the worst and best so far? The farmers' market challenge felt like I was watching Top Chef but the crazed teenage birthday party felt like I was watching My Super Sweet Sixteen. Did you watch? What did you think of the episode?

To discuss the boy's win, the overbearing mother, Matty's behavior, and everything in between, read more.

Were you surprised by the farmers' market challenge?
Is there something totally wrong with Matt's palette? Sushi pizza on tortilla? Every week he comes up with a grosser dish.
Were the boys right to ignore Matt?
Wasn't it insane when the 16-year-old birthday girl, who lives in LA said she had never eaten shrimp?
Corey. Louross. Hot tub. What the heck was going on there?
Are you sick of everyone ganging up on each other?
Were the mother, daughter, and party planner actually actors?
Who performed worse in the dinner service: Rosann or Shayna?

What would an episode of Hell's Kitchen be like without the cursing, shouting, and questioning of Gordon Ramsay?! Here are his finest moments from last night:

On cooking for teenagers: Did we use the time wisely? Did we think about our presentation? Sweet 16 is all about trends. If it doesn't look good, they won't eat it.
On the boy's work ethic: Alright guys, get them in the oven! Why are you standing there pissing around with them?
On Rosann messing up the birthday girl's steak: Get out of the way! That's not medium well. Let me cook that. If you want to do a job good, do it yourself. Move away! Leave me alone!
On Shayna's performance: You're just too slow! Get a grip. I told her, I told her. Shayna wake up a little bit!
On Bobby taking over Matt's station: Why is Bobby over there? You're cooking? And he's running around wiping your ass! You did a f***ing good job of hiding. Are you going to run your f***ing station?

Photos courtesy of Fox.

You've Seen the Pics, Now See the Menu

YumSugar — Fri, 08 Feb 2008 15:16:31 -0800

The Oscars are just around the corner - fill in your ballot for a chance to win fab prizes! - and last week I tempted you guys with photos from the Governors Ball preview However, I didn't give a full rundown on what was going to be served. If you were wondering what was pictured in the sea of tastiness, get prepared. I've got the full list - it's huge, over 350 people are on the culinary staff! - and let me tell you, it reads as tasty as the photos. To check out the complete menu, read more.

Antipasti Platter
Smoked Salmon Oscars With Caviar and Crème Fraîche
Roasted Root Vegetable Salad With Citrus Chili Dressing
Thai Spiced Shrimp With Holy Basil and Candied Garlic
Bruschetta of Figs, Goat Cheese, and Organic Prosciutto
Smoked Eggplant With Toasted Flatbread
Asparagus and Chickpea Salad With Mustard Vinaigrette

Butlered Course
Gold Foil Wrapped Baked Yukon Gold With Tsar Nicoulai Caviar and Crème Fraîche

Entrée
Snake River Farms Wagyu Beef With Chinese Broccoli Shiitake Stir-Fry With Red Wine Sauce
Black Truffle Macaroni and Cheese

Vegetable Entrée
Roasted Winter Vegetables Wrapped in Leeks
Black Olive Couscous and Tomato and Radish Compote

Dessert
Sherry Yard’s Oscar Tribute - We'll have more on the dessert station next week!

Sushi Station
Maki Rolls - Spicy Tuna, Sweet Shrimp, Crab, Vegetable
Nigiri - Tuna, Sweet Shrimp, Yellowtail, Salmon, Snapper
Sashimi - Tuna, Yellowtail, Salmon, Snapper
Cucumber Salad, Edamame, Wasabi, Soy, and Pickled Ginger

Noodle Station
Pad Thai Noodles With Tofu, Egg, Bean Sprouts, Thai Basil, Mint, and Peanuts
Short Lo Mein Noodles With Pork, Scallions, Sweet Peppers, and Plum Ginger Sauce

Ceviche Station
Shrimp With Mango, Basil, Golden Tomatoes, and Habanero
Sea Bass With Avocado, Tomatillo, Cilantro and Jalapeño
Scallop With Tomato, Orange, and Chili

Shellfish Station
Shrimp, Oysters, and Crab
Cocktail Sauce, Mustard Sauce, and Mignonette

Tray Passed
Spicy Tuna in Sesame Miso Cone; Mini Kobe Cheeseburgers With Remoulade; Tomato Goat Cheese Tart; Miso-Glazed Black Cod on Rice Cracker; Cucumbers and Smoked Salmon, Steak Tartare Crostini, Spicy Chicken Mango Rice Paper Rolls, Vegetable Spring Rolls, Assorted Pizzas

If the menu has you captivated, check out the pics!

All The News That's Fit To Eat - August 29

YumSugar — Wed, 29 Aug 2007 10:03:17 -0700

With laws, parents and schools cracking down on junk food, what's left for a kid to eat? Plus, be sure to check out this recipe for the perfect plum cake. - San Francisco Chronicle

Two men. One car. 16 clam shacks. Will they ever find the plump juicy clams of their youth? Also, don't miss this interesting article on edible films - like Listerine strips, only with food. - New York Times
Just what are the best wines for sushi? - Dallas News
Still looking for Labor Day ideas? Try these haute dogs and s'mores galore. - The Oregonian
Who says street vendors have to sell just hot dogs? The DC street scene is expanding with shawarmas, pizza, waffles and more. If you're headed that way, be sure to bring along this street vendor map. - The Washington Post
This weekend forget everything you learned in college. Translation: Don't go for a cheap keg when you can have an elegant one instead. - Los Angeles Times
Join in on the Janmashtami celebration with an offering of sweet, savory Indian dishes - including salt seedai, and rava kesari (a dense spongy cake). - Houston Chronicle
I love lemons. I love cake. I love pudding. Therefore I should definitely love this long-lost recipe for lemon cake pudding. Plus, flashback to another long-lost favorite: the strawberry aspic. - The Sacramento Bee

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Happy Hour: Vodka Tan Mash Up

partysugar — Fri, 22 Jun 2007 12:18:39 -0700

A few weekends ago I found myself at the Union Street Festival with Dear, Yum, and Geek. We started off at Umami, a sushi restaurant where Dear is friends with the bartender. As a favor to us, she had him make his specialty: a vodka tangerine mash up. It's an original concoction that he calls a faded crane, but I like calling it a vodka tan mash up. Refreshingly wonderful, this drink isn't too sweet, too sour, or too strong. In fact its only problem is that it goes down a little too easily - so drink carefully when you consume these. I'll definitely be serving them at my next party and you can too. Get the recipe, just read more

Vodka Tan Mash Up
From Umami

1 tangerine, cut into four wedges
2 oz vodka
1 tsp fine sugar (or small sugar cube)
1-2 dashes of bitters
soda water
juice of one lime

In a chilled old fashioned glass, muddle tangerine, sugar and bitters.
Add ice, pour vodka and lime juice over it and stir.
Top off with a quality soda water. Drink up!

Serves 1.

Print recipe with images | without images

What Would You Feed Your Pals?

YumSugar — Mon, 14 May 2007 17:08:51 -0700

As you may have heard, Katie Holmes loves to treat her fellow cast and crew members to scrumptious tidbits. Over the last few weeks, she's brought ice cream, cupcakes and pizza (which was even flown in from Chicago!) to the cast and crew of her new film, Mad Money. I think it's pretty sweet, and I wonder how she decided what to bring. If money wasn't an object, I'd fly in fresh sushi from Japan and kleiners from Iceland. How about you? What would you feed your pals?

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