YumSugar

Yummy Links: From Creme Brulee to Avocado Ice Cream

partysugar — Tue, 29 Apr 2008 09:00:24 -0700

Learn how to make a perfectly caramelized creme brulee top. Then invite friends over for a creme brulee making party! - The Kitchn
Take a behind the scenes look at the upcoming Julia and Julia film. - Serious Eats
Before planning what type of margaritas you'll serve on Cinco de Mayo, brush up on your tequila knowledge. - Slashfood
If your wedding is fido-friendly, be sure to know the difference between wedding cookies for dogs and wedding cookies for people. - PetSugar
Wondering what it's like to eat while in the army? Listen to this interesting podcast that describes - among other things - a replica of Starbucks that's open twenty four hours a day, seven days a week. - Crispy on the Outside
Is there really a food crisis? The Daily Show hilariously investigates. - Eater SF
This avocado ice cream looks like a luscious ending to a spicy Mexican feast. - Mac & Cheese

New Study Finds Chocolate Could Save Your Life

YumSugar — Mon, 17 Aug 2009 15:00:12 -0700

Chocolate has certainly been known to save the day. But did you know that eating chocolate might just save your life? A study to be published in the September issue of the Journal of Internal Medicine suggests that eating chocolate can prevent death in heart attack survivors.

Scientists found that those who ate chocolate two or more times a week were three times less likely to die from heart disease than those who never ate chocolate. The results are likely due to cocoa's antioxidant levels, according to study coauthor Dr. Kenneth Mukamal. In other chocolate news, Swiss candy maker Barry Callebaut, the world's largest chocolate manufacturer, has announced it is developing a chocolate that withstands temperatures up to 131°F before melting. While heat-resistant chocolate has long been a staple in both Swiss and American armies, this is the first time the variety will be available commercially.

"Volcano," as the candy will be called, melts on contact with saliva, has a crunchy texture, and, unlike the military version, will be made with cocoa butter. Not only will it be a boon to areas of the world prone to sweltering heat, but food scientists have discovered that the chocolate naturally contains fewer calories.

Alas, I find myself with yet another excuse to enjoy chocolate before bed. Since I'm always paranoid about melting chocolate, I can't wait to try the heat-resistant kind! What about you?

Who Needs a Terracotta Army When There's a "Pannacotta" One?

YumSugar — Mon, 01 Oct 2007 05:01:33 -0700

Twenty of China's famous Terracotta soldiers are currently on display at the British Museum in London. The exhibit, which runs until April 6, 2008, is the largest of its kind outside of China.

So what do terracotta soldiers have to do with food? The folks at The Pastry Case bakery have created their own army. Dubbed "The Pannacotta Army" - although no pannacotta is actually involved - the army consists of over 200 miniature gingerbread warriors, each in their own battle garb.

According to a press release, Kelly Burgess of Roberts Bakery/The Pastry Case said:

"We have been amazed at the interest shown in the Terracotta army and wanted to treat Cheshire visitors to a private viewing, so we came up with our own idea of the Pannacotta Army."

The army will be on display at the Nantwich Food and Drink Festival in Cheshire County, UK.

I'd love to see the terracotta soldiers, but think a gingerbread army is fantastic too. What do you think?

Source

Come Party With Me: Graduation - Menu (Vegetarian Appetizers)

partysugar — Tue, 05 Jun 2007 10:01:01 -0700

It's really easy to get carried away and make enough food to feed an army at your graduation party. However, keep in mind that usually several graduation parties take place on the same day, on the same weekend, so your guests might be party hopping and therefore not too hungry. Small snacks, cooling dips, and flavor packed bite-sized appetizers are excellent ideas. Pay special attention to the presentation and make everything look super scrumptious so guests will be tempted to take a sampling. I'm offering options for both the meat-lovers and vegetarians by serving empanadas, a gourmet salsa with grilled pineapple and tomatillos, and Smoked Mozzarella and Sundried Tomato Cigars. Don't these recipes sound absolutely mouth watering? Check them out now, just read more

Grilled Pineapple-Tomatillo Salsa
From Latin Flavors on the Grill by Douglas Rodriguez

15 tomatillos, peeled and washed
3 (1/2-inch-thick) slices pineapple
2 chipotle chiles in adobo
1/4 cup fresh cilantro leaves
3 tablespoon honey
1 onion, finely diced
1/2 teaspoon salt

Combine tomatillos, chipotle chiles, cilantro, and honey in a blender and pulse until a bit chunky.
Transfer to a bowl.
Heat grill or grill pan to medium hot.
Brush pineapple rings lightly with oil, and season with salt and pepper. Grill until brown and caramelized, about 8 minutes per side. Or cook on a grill pan over medium heat for 12 to 15 minutes on each side.
Cool slightly, and dice the grilled pineapple into 1/8-inch pieces and add to the tomatillo mixture, along with the diced onion and salt.
Place in refrigerator to chill, or serve warm.

Serves 6-8.

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Smoked Mozzarella and Sun-dried Tomato Cigars
Modified from Giada de Laurentiis

6 sheets phyllo dough
4 tablespoon butter, melted
8 ounces smoked mozzarella, sliced 1/4-inch thick
8 ounces sun-dried tomatoes, drained

Preheat the oven to 325 degrees F.
Lay a sheet of phyllo dough on a clean dry work surface. Use a pastry brush to brush the phyllo sheet with melted butter..
Fold the phyllo sheet in half lengthwise, resulting in a 12 by 8-inch rectangle. Brush the top of the phyllo with melted butter..
Place a few slices of smoked mozzarella at a narrow end of the phyllo rectangle, leaving 1-inch on each side. Top the cheese with a few pieces of sun-dried tomatoes..
Carefully roll up the phyllo dough into a cigar shape starting with the cheese and tomato end. About half way through the rolling, tuck in the 1-inch ends of the phyllo dough, and continue rolling..
Place on a foil-lined baking sheet, seam side down, and brush the top with butter. Continue rolling the 5 remaining cigars..
Bake until golden, about 25 to 30 minutes..

Serve 6.

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Homemade Pork Potstickers

YumSugar — Fri, 16 Feb 2007 10:58:32 -0800

When I was a kid, our house was always full of yummy food and our freezer was always full of trays of frozen homemade potstickers. You see, every few months my mom would go on a huge potsticker making spree and we would have enough of them to feed an army for months. Growing up it was almost frustrating, there was never any room in the freezer for anything else (like ice cream!), but now, many years later, I really wish that my freezer was always full of these delectable little dumplings. Unfortunately, the only way that is going to happen is if I do it myself. So the other day I called up my sister and had her come over and help me (it's way more fun with someone else!). We used my mom's general recipe (she never does the same thing twice, making it up as she goes along) and cooked them as we went. In fact we were stuffed before we were even finished. Full step-by-step pictures and instructions for Homemade Pork Potstickers after the jump, and here's a video of my sister showing off her mad-potsticker making skills.

To check out the recipe, including step-by-step pictures, read more

Potstickers
From YumSugar's Mom

Note: You can divide this recipe into thirds.

2-3 Medium Sized Heads of Cabbage
1 1/2 pounds of ground pork
1/4 cup of salt (more for 3 heads of cabbage)
3 cloves of garlic, minced
1/4 cup + 2 tbsp of soy sauce
3 packs of potsticker skins - try to find the circular ones - I like ones that are a bit thicker, the thin ones seem too chewy

soy sauce
ginger
garlic
red chili peppers (fresh or dried)

Note: I used two medium sized cabbage heads, however I think the mixture would have been better with three. You may need more skins, I used two packs and needed three.

Make the potsticker mixture:

Rinse and shred cabbage into large mesh strainer - if you don't have a strainer, shred into large bowl.
Use a knife to chop any large pieces that did not shred well.
Pour salt onto cabbage to draw liquid out. Mix thoroughly into the cabbage.
Let set for a while (I'm only patient enough for 10 minutes, I've known people to go at least 30 if not longer). The longer you let it set, the more liquid you will draw out. If you have used a strainer, be sure to set it in a sink or over a large bowl. Once the time has passed, use your hands to squeeze as much liquid out of the cabbage as possible. If you have not used a strainer, you will need to drain the liquid out of the large bowl. Also, if this is the first time you've strained cabbage, you'll be completely surprised by how much liquid there is.
Once cabbage is strained, add ground pork and minced garlic. Mix thoroughly.
Pour soy sauce over mixture. At this point you may also want to add sesame oil, siracha or any other sauces. Mix thoroughly.

Make the potsticker:

Remove a potsticker skin from package, wet the edge of half the skin.
Place small spoonful of pork mixture in center of skin.
Now here's the tricky part. Essentially you need to seal the dumpling so that the mixture is inside, but it will take practice to make it look right. Even if yours are not perfect, they'll still taste great. To make them like my mom always does, pick up the skin and carefully fold it in half without touching wet side to dry (you'll have a taco like shape in your hand). Starting at one end, carefully pinch and fold the dry side to the wet side, working your way to the other end (be sure to checkout the video how-to at the end of this post).
Set aside until you're ready to cook them. Repeat until you run out of skins or mixture.

Cook the potstickers:

Use enough oil to coat the pan (I find it easier to use a non-stick pan). Heat on high until oil is shimmering.
Place potstickers in pan in a circular pattern. Do not move them again until they're finished cooking.
Add 1/4 cup of water, cover and reduce heat to medium. Cook for 4 minutes.
Open lid, add additional 1/4 cup of water, cover and cook for 2 minutes.
Remove lid and continue to cook until water evaporates.
Once water evaporates, continue to cook for another minute. The bottom of the potstickers should be nice and brown and the insides should be fully cooked (it should look a bit like cooked sausage). Remove from pan and serve!I flipped one over to show you what the bottoms should look like.

The Sauce:

In a bowl, place several cloves of minced garlic, crushed peppers and a few slices of fresh ginger.
Cover with soy sauce and muddle.

View 45 Photos ›

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