YumSugar

YumSugar Gift Guide: The Bro Who Loves Cheese

partysugar — Tue, 27 Nov 2007 11:03:18 -0800

I hold a dear place in my heart for the foodie who loves cheese. My older brother is one of those fromage fools who instantly knows his Parmesan from his pecorino. To help him become the master of mold, I plan on getting one of the following gifts. These chalk boards are perfect for displaying different kinds of cheeses! They add height to a tablescape and the dark slate accents the creamy colors of cheese. For more - from a cheese saw to a six-month cheese club subscription - browse below.

Cheese Saw ($3.95)	Cheese Deck, by Max McCalman ($13.45 )
Walnut Cheese Board ($29.95)	Blue Fondue Set (1.5-qt.) by Rachael Ray ($49.95)
Clean Slate Risers - NapaStyle ($28.00 - $88.00)	6 Month Cheese Club Subscription, Williams-Sonoma ( $395.00 )

Top Chef Quiz: Culinary Olympics

partysugar — Thu, 19 Nov 2009 10:15:16 -0800

Things took a serious turn on the most recent episode of Top Chef. The cheftestants had to cook serious food for some serious chefs. Thomas Keller appeared, the Voltaggio brothers struggled, and Kevin experimented with the culinary technique known as sous vide. How closely were you watching? Find out when you take the quiz!

Photo courtesy of Bravo

Take the quiz

Are You Attending Multiple Thanksgiving Celebrations?

partysugar — Wed, 18 Nov 2009 09:00:39 -0800

This year, my older brother and his buddies decided to plan an epic golfing weekend over the Thanksgiving holiday. He knows how important Thanksgiving is to me, so he's heading to my parent's house this weekend. My family will feast with him on Sunday and then celebrate as we normally do with my grandfather on Thursday. How about you?

Source: Flickr User *clairity*

Happy Hour: Widmer Brothers Drifter Pale Ale

partysugar — Wed, 25 Feb 2009 16:15:48 -0800

If you enjoy wheat beers, you're most likely familiar with the Widmer Brothers. Its American brew is an incredibly well-known Hefeweizen. I got my hands on a six pack of Widmer's latest creation, Drifter Pale Ale ($8.99). Typically, pale ales are made with Cascade hops, but Drifter uses a different variety called Summit. These hops provide an intense citrus flavor; seriously, it tastes like there's orange juice in the beer! A touch of caramel malt balances out the tartness of the citrus.

Although I normally prefer light beer, this refreshingly smooth brew is crisp and clean with only a slight bitterness - making it highly drinkable. If you enjoy sipping new, innovative brews, definitely give Drifter Pale Ale a try.

I paired mine with the Schlow burger, but it would be welcome with pizza or fried seafood. Have you tasted Drifter or any of the Widmer Brothers' other beers?

YumSugar Gift Guide: The Junior Chef Brother

YumSugar — Wed, 19 Nov 2008 11:17:44 -0800

Want your kid bro or nephew to follow in your culinary footsteps? Get him ready for the kitchen with an assortment of fun cooking equipment.

Finally, he'll be able to reach the counter with a little help from these colorful stools. He can keep you company and help you out with kitchen prep using these properly sized cooking utensils. Under your training, he'll soon graduate to cutting with this safe knife set.

Want more gift ideas? Browse the selection below or check out all the gift guides on HolidaySugar.

Stuffing So Good It Should Be Made All Year Long

partysugar — Wed, 04 Nov 2009 16:15:58 -0800

Last year on Thanksgiving, my older brother, while shoveling stuffing down his throat asked, "How come we only have stuffing once a year? It's so good!" I have to agree with him, stuffing is one of the main reasons I look forward to turkey day. Although I change up the recipe I use, there's one ingredient (besides bread) my stuffing must have: Italian sausage. As the plump sausage renders fat, it imparts an incomparable depth of flavor and porky goodness to the bread and vegetables. This recipe combines the fragrant juicy pork with soft butternut squash, leafy kale, oozing parmesan cheese, and melt-in-your mouth focaccia. The elements may not be traditional, but the resulting stuffing is comforting, addictive, and most-importantly, delicious. To serve this stuffing to your family, get the recipe and read more.

Sausage and Kale Thanksgiving Stuffing
From Food Network Magazine

Ingredients

4 tablespoons unsalted butter, plus more for greasing
1 pound sweet Italian fennel sausage, casings removed, broken into small pieces
3 large leeks, white and light-green parts only, sliced
1/2 medium butternut squash, peeled and diced
Kosher salt and freshly ground pepper
1 bunch kale, leaves trimmed and chopped
1 pound stale onion focaccia, cubed
1 large egg
2 cups low-sodium chicken broth or turkey stock
1 cup diced parmesan cheese, plus 1/4 cup shredded

Directions

Preheat the oven to 350 degrees F. Butter a 3-quart casserole dish.
Heat 1 tablespoon butter in a large Dutch oven or heavy pot over medium heat. Add the sausage and cook until golden brown, about 6 minutes.
Add the leeks and squash and season with 1 teaspoon each salt and pepper; cook until the leeks are soft, about 3 minutes.
Add the kale, toss and cover until the kale wilts, about 4 minutes.
Add the focaccia cubes and the remaining 3 tablespoons butter and toss until the butter melts.
Whisk the egg and chicken broth in a bowl until smooth; stir in the diced parmesan and 1 teaspoon salt.
Pour the broth mixture over the bread mixture; cook until the liquid is absorbed by the bread, about 1 minute.
Transfer the bread mixture to the prepared casserole dish. Scatter the shredded cheese evenly on top and bake until golden and cooked through, about 40 minutes.
Set aside for 5 minutes before serving.

Serves 8.

Print recipe with images | without images

View 8 Photos ›

'Wich of the Week: Pittsburgh's All-in-One Sandwiches

YumSugar — Wed, 04 Feb 2009 15:00:35 -0800

I've never been to Pittsburgh, home of the Super Bowl champion Steelers. But I have been to Giordano Brothers, the West Coast version of Pittsburgh's famous Primanti Brothers sandwich chain. Founded in the 1930s, Primanti Brothers originally catered to truckers on the go with sandwiches encompassing a side of french fries and coleslaw between two slices of bread.

Rumored to be a fave of Mario Batali, the legendary Steeler city sandwich requires a champion appetite. Hungry with curiosity, I ventured to San Francisco's North Beach neighborhood, where some Pittsburgh natives founded Giordano Brothers to serve similar all-in-one sandwiches to unsuspecting Californians. For the hot, gooey details, read more.

At Giordano Brothers, the sandwiches are served on thick-cut slices of freshly baked Italian loaf. The bread is left untoasted, so it's easier to squish over the pile of fixin's, which include provolone cheese, seasoned fries, and oil and vinegar coleslaw.

Most of the menu focuses on Italian meats, cooked hot on the griddle, though vegetarians can opt for fried egg. I went for hot coppa, which (as the FAQ sign explains) is sort of like prosciutto. Either way, the combination of warm, crispy-on-the-outside fries and grilled protein makes the cheese melt perfectly, even on untoasted bread. The result is nothing if not hearty, best served with a few dashes of the tableside hot sauce.

Though the sandwich looks daunting, it all actually squashes down quite comfortably, though I can't really say the same for how it sits in your stomach. Still, I'd definitely eat another one. Would you dare to try it?

Come Party With Me: Vampire Party - Desserts

partysugar — Wed, 21 Oct 2009 11:45:41 -0700

Since vampires are so hot right now, I'm jumping on the bandwagon and throwing a fangtastic Halloween party. The savory menu consists of fun finger foods, so to ensure that no extra plates and utensils are necessary, I'm serving a portable, pop-in-your mouth dessert. No vampire travels without a coffin - unless he has a special ring like the Salvatore Brothers - that's why these almond brownie coffins fit the theme perfectly. The brownies are chocolate with chunks of dark chocolate covered almonds with a marzipan coffin topping. To check out the recipe, read more.

Almond Brownie Coffins
From Martha Stewart

Ingredients

1/2 cup plus 2 tablespoons all-purpose flour, plus more for pan
1 teaspoon coarse salt
8 tablespoons (1 stick) unsalted butter, cut into pieces, plus more for pan
1/2 cup unsweetened Dutch-process cocoa powder, plus more for marbling
1 teaspoon pure vanilla extract
2 large eggs, room temperature
3/4 cup granulated sugar
1/4 cup packed light-brown sugar
8 ounces dark-chocolate-covered almonds, chopped
3 ounces marzipan
Royal Icing and Fleurs-de-lis

Directions

Preheat oven to 325 degrees. Butter an 8-inch square pan, and line it with parchment, leaving a 2-inch overhang on 2 sides. Butter and flour parchment, tapping out excess.
Combine flour and salt in a small bowl.
Melt butter in a medium saucepan over medium heat. Sift cocoa powder on top of butter, and whisk to combine. Let cool 3 minutes.
Gently whisk in vanilla and eggs, then stir in sugars and flour mixture until just combined. Fold in almonds, then spread batter evenly in prepared pan.
Bake until the top is firm and set, about 30 minutes. Transfer pan to a wire rack, and let cool for 20 minutes. Remove brownies from pan using parchment overhang, and let cool on wire rack. (Brownies will keep at room temperature for up to 3 days.)
Using the large coffin template, cut out brownies.
Dust marzipan lightly with cocoa powder, and mix until marbled dark brown. Roll out marzipan to 1/4-inch thickness. Using the small coffin template, cut out 1 marzipan coffin for each brownie. Gently press a coffin on top of each brownie.
Fill a pastry bag fitted with the smallest plain round tip with royal icing. Decorate marzipan with small dots around the edges, and apply 1 fleur-de-lis to each coffin with a small offset spatula, securing each with a dot of royal icing.

Makes 12 coffins.

Print recipe with images | without images

Top Chef Vegas: Episode 8

partysugar — Thu, 15 Oct 2009 02:00:15 -0700

Did you catch the latest episode of Top Chef? We had Pilates, pairings, and Charlie Palmer, the guest judge. Did anyone else wonder how come Bravo couldn't find a judge who didn't know the V Bros? Want to discuss more details? Well, you know what to do, keep reading.

Noteworthy Nibbles - Oct. 13-20, 2009

YumSugar — Tue, 13 Oct 2009 14:00:31 -0700

As food festival season dwindles down, you might find yourself searching harder for events that will entertain you as much as your tastebuds. But look no further than our list below. Where else can you touch a 1,658-pound pumpkin but the Half Moon Bay Art & Pumpkin Festival? Imagine the jack-o'-lantern possibilities with that one. Find out what Top Cheffer Stefan Richter's been up to in Martha's Vineyard, or watch fellow contestant Fabio Viviani cook in the City of Brotherly Love.

Know of anything we've left off the list this week? Then please feel free to drop a line below!

New York, NY: Global Kitchen: The Magic of Pickling - Oct. 13
Boston, MA: Share Our Strength's A Tasteful Pursuit Dinner - Oct. 13
San Francisco, CA: Whiskeyfest - Oct. 16
Philadelphia, PA: Philadelphia Food & Wine Festival - Oct. 16-18
Edgartown, MA: Martha's Vineyard Food & Wine Festival - Oct. 16-18
Baltimore, MD: Russian Festival - Oct. 16-18
Fort Collins, CO: Fall Harvest Brewfest - Oct. 17
Llano, TX: Llano River Chuck Wagon Cookoff - Oct. 17
Half Moon Bay, CA: Half Moon Bay Art & Pumpkin Festival - Oct. 17-18
Wellfleet, MA: Wellfleet Oysterfest - Oct. 17-18
Chicago, IL: Friends of James Beard Benefit Chicago - Oct. 18