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Yummy Link: Pixar Peeps Give Great Food Photography Advice

YumSugar — Mon, 23 Jul 2007 03:38:39 -0700

The folks behind Ratatouille spill the beans on how to create beautiful food photography. I couldn't tell you what they were though, I couldn't get past the actual gorgeous food photography... - Becks & Posh

I'm Sorry I Devoured All Of The Clairesquares

YumSugar — Mon, 11 Jun 2007 14:38:19 -0700

This weekend I went to a new pal's birthday bash and wow does she know how to entertain! The table had a nice spread of local quiches, breads, meats and more, but my favorite nibbles - the ones I literally had to tell myself "STOP. BACK AWAY. YOU LOOK LIKE A PIG!" - were the Clairesquares - a delicious three layer concoctions consisting of buttery shortbread, smooth caramel and fine Belgian chocolate. I've had combinations like this before, but these were amazing. They're made with 100% preservative free ingredients and contain no trans fatty acids. If you like chocolate, caramel, shortbread and all things delicious, then do yourself a favor and order a pack. Actually, you should order two, you'll thank me later. A pack of five squares is available for $12.

If you'd rather make your own, we've got a recipe for something similiar, to check it out, just read more

Chocolate Caramel Shortbread Bars
From Joy Of Baking

Shortbread:
3/4 cup (1 1/2 stick) (170 grams) unsalted butter, room temperature
1/4 cup (50 grams) granulated white sugar
1/2 teaspoon pure vanilla extract
1 1/2 cups (210 grams) all purpose flour
1/8 teaspoon salt
Caramel filling:
1 - 14 ounce (396 grams) can Dulce de Leche or sweetened condensed milk
Chocolate topping:
6 ounces (170 grams) semi-sweet or bittersweet chocolate, cut into pieces
1/2 teaspoon unsalted butter

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Grease with butter (or use a cooking spray) a 9 x 9 inch (23 x 23 cm) pan.
For shortbread: in the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar until light and fluffy.
Beat in the vanilla extract. Add the flour and salt and beat until the dough just comes together.
Press onto the bottom of your greased pan and bake for about 20 minutes, or until pale golden in color.
Remove from oven and place on a wire rack to cool while you make the filling.
For caramel filling: if using Dulce de Leche then simply warm the caramel in the microwave or in a heatproof bowl set over a saucepan of simmering water.
If using sweetened condensed milk, pour the milk into a heatproof bowl and place the bowl over a saucepan of simmering water. Cover and cook, over low heat, stirring occasionally, for 45 to 60 minutes or until the milk has thickened and has turned a light caramel color. (You can also do this step in a microwave oven. Place the sweetened condensed milk in a large microwaveable bowl and cook on medium power for about 4 minutes, stirring halfway through baking time. Reduce the power to medium-low and continue to cook for another 8 to 12 minutes, or until the milk has thicken and has turned a light caramel color. Remove from microwave and beat until smooth.)
Remove from heat and beat until smooth.
Pour the caramel over the baked shortbread and leave to set.
For chocolate topping: melt the chocolate and butter either in the microwave oven or in a heatproof bowl set over a saucepan of simmering water.
Pour the melted chocolate evenly over the caramel and leave to set.
Cut the shortbread into pieces using a sharp knife.
Store the shortbread in the refrigerator to keep the chocolate nice and firm.

Makes 16 - 2 inch (5 cm) squares.

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Yummy Link: Are Farmer's Markets More Expensive?

YumSugar — Tue, 22 May 2007 06:28:19 -0700

Don't go to the farmer's market because it's too expensive? You might want to reconsider your thinking. Here's a breakdown of farmer's market prices versus Safeway prices. - Becks & Posh

Yummy Link: English Food is Not a Joke

YumSugar — Mon, 23 Apr 2007 12:33:33 -0700

Don't miss out on the HUGE English food is not a joke roundup that Sam at Becks & Posh did to celebrate St. George's Day. There are over 65 entries, including the one pictured (Fish & Chips Samanda Style) and mine for Steak & Ale Pie.

English Food is Not a Joke - Steak & Ale Pie

YumSugar — Fri, 20 Apr 2007 09:51:32 -0700

English food is not a joke because...
Any cuisine that combines meat with ale gets gold stars in my book.

That's the answer I'm giving for Sam's Fish & Quips challenge. She's asked food lovers everywhere to help her prove that English food does not have to be a joke. After reading about it, I immediately wanted to participate. I lived there for almost a year and had plenty of amazing food (I have crazy fond memories of the cheese guy in my local outdoor market), however I couldn't come up with one dish that I wanted to make. So I called in the brigades - actually I just IM'd my friend Johnny and asked what he thought I should make:

me: What is your favorite British meal - like quintessential British?

Johnny: Meat pie! Like steak and onion pie!!!
I think this is a nice idea, a nice project - British food has a huge inferiority complex for a few reasons.

me: So what should i make?

Johnny: You should try steak and ale pie if you can manage it. I think it is pretty easy really and tastesome.

me: Why'd you choose that dish?

Johnny: It is the thing I like best that is "English"
Make a nice round pie - with leaves on the top of course.

me: Of course

Hrmm... a steak and ale pie. Funny, I never actually had one of those while I was out there - but I figured it was the time to start. So I hunted down a few recipes and cobbled together a pretty decent pie. I cheated and used puff pastry, but I didn't forget the leaves on top.The end result was pretty tasty, like a stew with an added pastry crust - and it was definitely not a joke. To see what recipe I used, and to see a bunch of step by step pictures, read more

Steak & Ale Pie
Inspired by BootsnAll

Sorry for the non-accurate measurements, I eyeballed a lot of it. Also, you may want to add a few splashes of Worcestershire sauce to your marinade. I was planning on it, but didn't realize we didn't have any until it was too late.

1 1/4 pounds of steak - cut into large cubes
2 short sprigs of fresh rosemary
3 sprigs of fresh marjoram
1/3 - 1/2 pint of Newcastle (or other dark ale)
olive oil
fresh ground black pepper
flour (approx 4 tbsp)
2 carrots - chopped (Jimmy hates carrots, so I only used a few, you may want to up the carrot ante)
1 leek - chopped
1 medium sized onion - diced
1-2 cup beef broth
Puff Pastry (1 sheet) - thawed

Step One - Night Before

Put steak into medium sized bowl with lid (I actually used a tupperware dish). Add rosemary and marjoram (I ripped them with my hands) and mix with meat.
Add Newcastle, a splash (I eyeballed it) of oil, and some fresh black pepper. Mix well. Cover and marinate in fridge overnight.

Step Two - Make the Pie

Preheat oven to 375F
Strain beef from marinade (do not throw out the marinade, set it aside for now). Roll beef in flour until beef is covered. Set aside.
In a large pan, saute onion, leek and carrots in a little bit of olive oil. Cook until onions are soft. Remove from pan and set aside.
Place beef in pan and brown on all sides.
When beef is browned, put the vegetables back in, and add beer marinade, and beef stock.
Simmer on medium-low for 10 minutes.
Transfer mixture to pie pan/baking dish. Top with puff pastry and trim sides.
Pierce pastry a few times for ventilation, add decorative pastry leaves if desired (I used my kitchen shears to shape them).
Bake for 40-45 minutes.

View 16 Photos ›

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Place for Pig-alles a Foodie Meet-Up

YumSugar — Wed, 18 Apr 2007 09:01:15 -0700

On Sunday night I had the lovely opportunity to meet a few wonderful food bloggers face to face. From left to right we have Catherine of Food Musings (who was delightful and funny), the secretive couple from BunRab (who's site I didn't know but have since fallen in love with their photos and their wild story about how they were the first couple married at the French Laundry back when it just opened), Kristen of Give Me Some Food (who actually went to college with Adam, proving my theory that foodies somehow attract other foodies), and the visiting Adam of the The Amateur Gourmet (who's working on a book right now). Also present were Sam & Fred of Becks & Posh (who arrived soon after the photo was snapped and were even more charming than I imagined them to be). We ended up at Place Pigalle over in Hayes Valley (a neighborhood here in San Francisco). I'd never been there before and wasn't 100% sure where it was - that is, until I got there and realized I'd walked past it a bajillion times. It was a low-key bar with lots of beers on tap, a decent wine selection and a great happy hour price (pint of Stella less than 3 bucks). Plus it got bonus points for big booths and a foosball table.

So, what does a table full of food bloggers talk about? If you said food you'd only be partly correct. We also, somehow ended up talking about American pop-culture and American Idol for much longer than I'd like to admit. However we did talk a lot about food. Adam is visiting from New York and has a large list of places that he's hoping to make it to. In fact, the night before we met, he drove out to Yountville to visit Thomas Keller's Ad Hoc. Talking to him made me realize. Wow, I live here and I've never been to half the places he's going to make it to - this has got to change. I'm going to have to start going out more often...

Our conversation also made me realize the funny lengths we go to for a good meal. So tell me everyone, what's the furthest distance you've ever gone for a good meal?

And hey Adam, next time we meet I will (a) have a gift for you and (b) take you up on that foosball challenge.

Yummy Links: From Dancing Vegetables to Logical Bacon

YumSugar — Thu, 12 Apr 2007 14:11:59 -0700

In Italy dancing and singing pasta and vegetables are as excited about Parmigiano Reggiano as I am. I dare you not to get the song stuck in your head after watching. - Serious Eats
Don't miss this list of 50 wines you can always trust - and bonus, almost all are under $20. - Food & Wine
Think British food is terrible? Think again. Sam is out to prove that English food is not a joke. - Becks & Posh

I meant to post this earlier, but thought most of you may have heard. But just in case, Cadbury says that their Creme Eggs haven't gotten smaller, but you've gotten bigger. However, The Office's BJ Novak proves that they have indeed gotten smaller. - The Consumerist
David Beckam's not on the "daughter diet" to help conceive a girl. - Chow
Meeta manages to mix three of my favorite things into one delicious salad: spinach salad, goat cheese and avocado. - What's For Lunch, Honey?
And from the news of geeks + food = awesome... A computer is helping calculate how to make a perfect bacon sandwich. - geeksugar

Yummy Links: From Kisses to Hot Cross Buns

YumSugar — Thu, 29 Mar 2007 11:58:59 -0700

Discover the difference between Hershey's Kisses and Hershey's Chocolate Truffle Kisses. - Candyblog
The Discovery Health channel is giving Nathan Lyon, from last year's The Next Food Network Star, his own show: A Lyon in the Kitchen (oh and it starts tonight). - Serious Eats
I've recently discovered that I really enjoy parsnips and now I have a new recipe to try: parsnips boiled in sap. - Cookthink
I love lamb. I love tagines. I especially love lamb tagines - Spiceblog

Maybe I'll skip the baking this week and make some tasty, tasty salted butter and chocolate caramels instead. - Tartelette
Now you can take your drink wherever you go, introducing liquor flask sandals from Reef. - Liquor Snob
Unless you're a vegetarian, you're probably going to want a drool guard before looking at these German Beef Roulades. - What's For Lunch Honey
Learn how to make Hot Cross Buns just in time for Easter. - Becks & Posh
And finally, for weeks I've been meaning to point out the bacon alarm clock - now you can wake up to the smell of cooking bacon. - Daily Olive

Yummy Links: From Red Bean Kit Kats to Tastier Coffee

YumSugar — Tue, 13 Mar 2007 13:59:19 -0700

I obviously need to go to Japan, or have someone in Japan send me a package (hint hint!), because where else am I going to get Red Bean Kit Kat? - Candyblog
Sorry that the rest of you are suffering through winter, but here in San Francisco we've got weather so warm that Shuna's Lemon Sherbet is going to hit the spot. - Bay Area Bites via Eggbeater
Sam over at becks & posh, tackles one of Heidi Swanson's granola recipes. This one looks amazing and simple, give it a go you guys. - Becks & Posh
Table Manners ponders whether or not vegetarians have the right to demand meat-free environments. Sorry veggies, in my opinion, if you demand meat-free environments, your friends are going to stop calling you. - Chow
There's a motion to get more women involved in judging and testing, and since women do most of the buying shouldn't the industry know which wines women want? - Cheap Fun Wines
Since commercial nut butters (like peanut butter) contain extra sugar, salt and shelf-sustainable chemicals, why not make your own homemade nut butter? - The Daily Tiffin
Want better tasting coffee? Clean your coffee maker with vinegar every so often. - lifehacker

Yummy Links: From Chicken Curry to Orange Cake

YumSugar — Tue, 27 Feb 2007 13:56:31 -0800

Everyone has those go to recipes that only get better with time, I only wish mine was as gorgeous as this Coconut Chicken Curry. - Hooked on Heat
Author Michael Pollan and Whole Foods CEO John Mackey, don't exactly see eye-to-eye. This evening they'll be in conversation at UC Berkeley, you can watch the whole event live via webcast. - Becks & Posh
Better watch what your kids eat, else the government will take your fat children away. At least, that's what British officials are threatening to do with a 218 pound 8 year old. - Slate
This weekend I was looking for a gluten-free cake. I didn't have time to make this whole orange cake, but I really wish I did. - Mental Masala

I strangely enjoy mentos. Mostly I think it's because I love certain flavors (specifically ones not available in the US). Outside of the US there are a ton of different flavors, including Ice Pomelo flavored mentos. - Candyblog
With cooking magazines available online and everyone sharing their recipes, you have to stop and wonder, are cookbooks becoming obsolete? Please say it ain't so... - Serious Eats