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New to Caviar? Then Read This

Susannah Chen — Sat, 01 Oct 2011 23:04:09 PDT

As someone who's always been on a budget, I've never understood as much about caviar as I'd like to know. After all, I've always told myself, what's the point of getting to know a delicacy that I can rarely afford to enjoy, anyway?

I was fortunate enough to attend Petrossian's caviar seminar at the NYC Wine & Food Festival, and that's when I realized my thinking's been a little backward. After tasting a handful of varieties, I realized that's why I should get better acquainted with caviar: so that when I do want to make the splurge, it's easy to make well-education purchasing decisions.

Among some of the facts I learned: caviar is only one fish (sturgeon) but composed of many species (such as osetra, beluga, sevruga, and kaluga) - and almost everything you'll come across today is farmed. Keep reading to see more caviar basics.

Caviar: Love It or Hate It?

Susannah Chen — Sun, 06 Mar 2011 03:38:33 PST

A caviar-topped cracker was one of the best things I ate at the tasting tents in South Beach; it tasted clean and sweet, and not at all fishy. Yet despite the steep price tag that comes with osetra caviar, there are still a number of people who are put off by the idea of eating fish eggs. Which camp do you fall in?

Salmon and Potato Bites Two Ways - Beginner and Expert

YumSugar — Wed, 30 Dec 2009 04:00:09 PST

Are you staying in this New Year's Eve? If you're one of the many throwing an intimate gathering or attending a house party, consider counting down the clock with elegant salmon-topped potato bites.

Smoked salmon, cream, and grated potato pancakes are a classic pairing - but on a busy night like New Year's Eve, skip the labor-intensive task of grating potatoes and halve them instead. If you prefer a pared-down flavor profile, top potatoes with a simple combination of salmon, fennel, lemon, and sour cream.

For a blowout appetizer, up the sophistication factor by stuffing delicate fingerlings with a home-preserved lemon topping, crème fraîche, and indulgent - but sustainable - American caviar. See both options when you read on.

How To Store Caviar

YumSugar — Thu, 22 Jan 2009 05:30:29 PST

Yesterday, I offered some tips for tasting and serving caviar, courtesy of Michael Kupfer and Ali Bolourchi of Pacific Plaza Imports, a California-based caviar importer. I caught up with them while enjoying some Siberian sturgeon roe, and got some pointers on how to keep caviar in its best condition. To learn more about storing sturgeon roe,

The ideal temperature for storing caviar is between 28ºF and 30ºF.
Set the eggs in the coldest part of your refrigerator, atop packs of ice. Since caviar has such a high salt content, don't worry about it freezing,
Caviar that's been vacuum-sealed will keep up to 90 days. Kupfer recommends consuming it within 60 days.
Once opened, sturgeon roe has a shelf life of less than a week; after 48 hours, the caviar, due to exposure to oxygen, loses its integrity and begins to break down.

Now that I know how to properly care for my caviar, I'm looking forward to purchasing some for myself. Will these tips inspire you to buy a jar for entertaining at home?

Tips For Enjoying Caviar

YumSugar — Wed, 21 Jan 2009 11:23:56 PST

Last weekend, PartySugar and I spent most of our time eating and drinking at the Winter Fancy Foods Show, the largest food show in North America. With more than 250,000 food and beverage products on display, one could say that perhaps I bit off a little more than I could chew.

We tasted wine, cheese, meat, and everything else you can think of (more on that later!), but one of the biggest highlights had to be learning more about caviar from the pros. I turned to Ali Bolourchi and Michael Kupfer of Pacific Plaza Imports, a California-based caviar importer, to get some tips. To find out how to serve, taste, and enjoy caviar,

What to buy: True caviar, the most prized (and therefore expensive!) is from Russian sturgeon. However, if you've never tasted caviar, American sturgeon is a great starting point, and only costs $20 to $25 an ounce - a fraction of the cost of the real thing. Also, know what it is that you're tasting: Neither red caviar or salmon roe is technically caviar. Genuine caviar falls under three categories: beluga, osetra, and sevruga.
How to taste: The best caviar should be devoid of smell, and should taste clean, buttery, and not too salty. The eggs should have a nice pop to them, and shouldn't be soupy or sticky.
How to serve: Buy a mother-of-pearl spoon to scoop the caviar, as metal imparts an unwanted flavor to the eggs. Each taste should contain a gram or two of caviar. Serve on a toast point, canapé, or blini, with smoked salmon, creme fraîche, lemon, and chive.
If you truly want to taste the pure flavor of caviar, serve the caviar solo on the nook of the hand between the index finger and thumb.

Of course, I couldn't learn fully without experiencing the taste of caviar. Michael served DeSietra Farms Siberian sturgeon caviar that was sustainably farmed in Germany. It was not fishy at all, and subtly briny, with a nutty finish - the perfect way to end a lesson about caviar.

Are you a fan of the delicacy? What are your favorite ways to enjoy it?

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Come Party With Me: New Year's Day Lunch - Menu

partysugar — Mon, 29 Dec 2008 11:45:32 PST

Instead of hosting a crazy party on New Year's Eve, invite friends and family over for a decadent lunch on Jan. 1. Begin the soirée in the early afternoon (around 2:30) to allow late-night partygoers plenty of time to recover. Serve a menu that is rich, satisfying, and luxurious.

Start with caviar on brioche toasts with creme fraiche. Slice smoked salmon and cream cheese frittata into bite-size pieces and serve as appetizers. Have guests sit down to a creamy leek and potato soup paired with a simple salad of mixed greens dressed with champagne vinaigrette.

This menu would also make a delightful first day of the year dinner. To check out the recipes,

Toasted Brioche Rounds With Creme Fraiche and Caviar
From Martha Stewart

Ingredients

1 one-pound loaf brioche, cut into 1/2-inch thick slices
2 tablespoons unsalted butter
1 eight-ounce container creme fraiche or sour cream
2 ounces black caviar, or more

Directions

Using a 1 1/2-inch round cookie cutter, cut 36 rounds of brioche from slices.
Place 1 tablespoon butter in a 12-inch skillet. Melt over medium heat. Add half the rounds; cook until golden, turning once, 1 to 2 minutes per side. Repeat with remaining butter and rounds. Let cool on a wire rack or paper towel. Store rounds in an airtight container at room temperature for up to 2 days.
Place a dollop of creme fraiche on each round, and top with caviar.

Makes 36 appetizers.

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Smoked-Salmon and Cream Cheese Frittata
From Gourmet

Ingredients

8 large eggs
1/2 cup whole milk
1/4 cup chopped fresh chives
1/4 cup chopped fresh basil
1/2 teaspoon black pepper
1/8 teaspoon salt
2 teaspoons olive oil or vegetable oil
2 oz cold cream cheese, cut into 1/2-inch pieces
3 oz thinly sliced smoked salmon, chopped
thinly sliced red or sweet onion, optional for serving

Directions

Whisk together eggs, milk, chives, basil, pepper, and salt in a bowl.
Preheat broiler.
Heat oil in a 12-inch ovenproof nonstick skillet (if handle is plastic, wrap it in a double layer of foil) over moderate heat until hot but not smoking. Pour egg mixture into skillet and scatter cream cheese pieces on top, then cook, lifting up cooked egg around edges using a spatula to let raw egg flow underneath, until frittata is set on bottom and egg is almost set but still moist on top, 3 to 5 minutes.
Remove from heat. Sprinkle salmon all over frittata, then press on salmon lightly and shake skillet to allow salmon to settle into top.
Broil frittata about 6 inches from heat until set, slightly puffed, and golden in patches, 1 to 1 1/2 minutes.
Cool 5 minutes, then loosen edge with spatula and slide onto a large plate. Cut into wedges and serve warm or at room temperature.

Serves 4.

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Creamy Leek and Potato Soup
From Food and Wine

Ingredients

2 tablespoons unsalted butter
4 large leeks, white and tender green parts only, thinly sliced
1 baking potato (1/2 pound), peeled and cut into 2-inch chunks
5 cups chicken stock or canned low-sodium broth
1 cup heavy cream
Salt and freshly ground pepper
Chervil or parsley sprigs, for garnish

Directions

Melt the butter in a large saucepan. Add the leeks and cook over low heat, stirring occasionally, until softened, about 8 minutes.
Add the potato and chicken stock and bring to a boil. Cover partially and simmer over low heat until the potatoes are tender, about 15 minutes.
Add the cream and simmer for 10 minutes longer.
Working in batches, puree the soup in a blender, then return it to the pan. Season the soup with salt and pepper, garnish with chervil and serve.

Serves 6.

Make ahead: The soup can be refrigerated overnight.

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YumSugar Gift Guide: The Global Gourmand Grandpa

YumSugar — Fri, 14 Nov 2008 13:00:12 PST

Shopping for an epicurean grandpa who's more well-traveled than you? Fret not. If he's been tasting his way around the globe, chances are, he's open to eating anything.

If he's enjoyed traveling to Japan, present him with this matcha green tea set. Remind him of his trip to Scotland last year with Spey smoked salmon. Or send him an assortment of exotic imports: It's the closest you can get to giving him the world.

For more gift ideas, browse the selection below. Check out all the gift guides on HolidaySugar.

Glitterati: Andrea Corson

FabSugar — Thu, 21 Aug 2008 10:00:22 PDT

Jewelry designer Andrea Corson's resume is long and detailed, and her creations explain why her hard work has paid off. She has a BFA and an MFA in sculpture, has participated in over a dozen exhibitions, and has been featured in countless publications. But enough about her.

The necklaces, bracelets, earrings, rings, and pins she creates are works of art, so unique you're automatically drawn to them. It seems her favorite food is caviar, because many of her pieces (like left) are designed after the delicacy. Spiders, star fish, ladybugs, frogs, and lizards also prove to be sources of inspiration. Prices range from $160 up to the thousands.

To see more from Andrea Corson's jewels,

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Do You Like Caviar?

partysugar — Thu, 10 Jan 2008 07:01:19 PST

Yummy Link: Mini-Potatoes with Wasabi-Cream & Caviar

YumSugar — Tue, 01 May 2007 10:43:58 PDT

Who would have thought that little potatoes could look so glamorous? These delicious mini-potatoes are topped with wasabi-cream and caviar and I cannot wait to make these for a party someday. - Nami-Nami