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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 )

Say Cheese! Pork Chipotle Muenster Burgers

partysugar — Thu, 21 May 2009 10:15:35 -0700

Muenster is an American creation related to France's Munster cheese. It has a smooth texture, yellow interior, and orange rind. Muenster is incredibly mild in flavor with a taste somewhere between American cheese and Jack cheese. The cow's milk cheese is semisoft and great for melting. It's ideal on a grilled cheese sandwich, or in my case, a pork chipotle cheeseburger. To check out the recipe, which is perfect for this weekend's kickoff to Summer, read more.

When I saw this on Gourmet's website, I was immediately smitten. What's not to love about a combination of spicy pork, oozing cheese, and creamy avocado? I followed the recipe word for word and was impressed with the sheer perfection of the burger. The recipe takes the American classic and infuses it with Latin flavors. The final burger is a juicy, smoky, crunchy (thanks to the ingenious addition of tomatillos) masterpiece. Don't be afraid of the mayonnaise; instead, embrace it as a key ingredient that keeps the burger moist.

Pork Chipotle Muenster Burgers
From Gourmet

Ingredients

1 lb ground pork (not lean)
2 teaspoons minced chipotle in adobo plus 1 teaspoon adobo sauce
2 garlic cloves, forced through a garlic press
4 slices Muenster cheese
4 hamburger buns, toasted
1/4 cup mayonnaise
1 large tomatillo (1/4 lb), husked and rinsed, then sliced
1/2 small avocado, sliced
1/2 cup cilantro sprigs

Directions

Prepare a gas grill for direct-heat cooking over medium heat.
Gently mix pork, chipotle, garlic, and a scant tsp salt until just combined. Form into 4 (1/2-inch-thick) patties.
Oil grill rack, then grill patties, covered, 4 minutes.
Flip patties and top with a slice of cheese. Grill, covered, until just cooked through, 1 to 2 minutes more.
Spread buns with mayonnaise and assemble burgers with tomatillo, avocado, and cilantro.

Serves 4.

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Say Cheese! Baked Brie With Mushrooms

partysugar — Thu, 07 May 2009 10:15:55 -0700

One of the world's most beloved cheeses, brie dates back to the 8th century. It's characterized by a creamy soft center and white edible rind. Although Brie originates in France, it's so popular that countries across the world now produce it. Brie is made from whole or skimmed cow's milk. When perfectly ripe, the interior should ooze. Brie has a short shelf life and mild flavor. The versatile cheese can be eaten alone or spread on crackers and bread. Since it's ideal for melting, baked brie is another desirable method of preparation. To find out how I baked mine with mushrooms, read more.

When I saw this recipe in a recent issue of Bon Appétit, I knew I had to try it. Because it can be made in advance and is vegetarian, it's the perfect crowd-pleasing appetizer. Oh and not to mention: it's wildly delicious!

Baked Brie With Mushrooms
From Bon Appétit

Ingredients

1/2 ounce dried porcini mushrooms*
2/3 cup dry red wine
2 tablespoons (1/4 stick) butter
6 ounces crimini (baby bella) mushrooms, halved or quartered if large
6 ounces shiitake mushrooms, stemmed, sliced
2 tablespoons minced shallot (about 1 large)
2 teaspoons chopped fresh thyme
1 13- to 14-ounce Brie (about 5 inches in diameter; preferably in wooden box)
1 baguette, cut into 1/4-inch-thick slices

Directions

Rinse dried porcini to remove any grit. Place porcini and wine in small saucepan. Bring to simmer over low heat; remove from heat. Let soak until soft, about 20 minutes. Using slotted spoon, transfer porcini to work surface and coarsely chop. Line strainer with damp paper towel; strain wine into small bowl and reserve.
Melt butter in heavy large skillet over medium-high heat. Add crimini and shiitakes. Sprinkle with salt and pepper and cook until brown, stirring occasionally, about 8 minutes.
Add shallot and stir until soft, about 1 minute.
Add chopped porcini and strained wine. Boil until almost dry, about 1 minute. Stir in thyme. Season to taste with salt and pepper. Cool.
Remove Brie from box, discarding lid and paper. Using sharp knife, cut top rind from Brie; discard. Return Brie to box. (Alternatively, stack two 12-inch rounds of foil and fold up around bottom and sides of Brie, crimping foil at edges, leaving top exposed.) Mound mushroom mixture atop Brie. DO AHEAD: Can be made 8 hours ahead. Cover and chill. Bring to room temperature before continuing.
Preheat oven to 350°F. Place Brie with mushrooms on rimmed baking sheet. Bake until cheese begins to melt and mushrooms are warmed through, about 15 minutes. Transfer Brie in box to plate. Serve hot with baguette slices.

Serves 6-8.

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Say Cheese! Fresh Ricotta

partysugar — Thu, 26 Feb 2009 09:00:07 -0800

One of my New Year's resolutions was to learn more about cheese, and now that it's almost March, I decided I better get on it! Don't worry readers, I'm taking you along for the ride: allow me to introduce my new feature devoted to the wonderful world of cheese. Each week, I'll pick a different type of cheese and use it in a delectable recipe. First up: homemade fresh ricotta. To learn more about this creamy cheese and check out the surprisingly easy recipe, read more.

The word ricotta means "recooked" in Italian, and the fresh cheese is not actually a cheese - it's a whey cheese. Whey is the leftover liquid that separates from the curds when making mozzarella, provolone, romano, etc. The remaining protein-rich byproduct is harvested, made more acidic, and reheated to create ricotta. Ricotta can be made from the whey of sheep, cow, goat, or water buffalo milk, but most American ricotta is a combination of whey and store-bought cow milk. Fresh ricotta has a slightly grainy texture and moist, almost sweet flavor. It's used in both savory (lasagna) and sweet (cheesecake) preparations.

This homemade variation is from the January issue of Bon Appétit. I was shocked when I read the article and saw how simple the recipe is: it only involves three common ingredients. After allowing plenty of time to chill, use in any recipe that calls for ricotta (stay tuned to find out how I used mine!).

Fresh Ricotta
From Bon Appétit

Ingredients

8 cups whole milk
1 teaspoon salt
3 tablespoons fresh lemon juice
tools: slotted spoon or fine-mesh skimmer, cheesecloth*, medium colander

Directions

Line a medium colander with four layers of cheesecloth. Set the cheesecloth-lined colander in the sink.
Bring the whole milk and salt to a simmer in a large, heavy-duty saucepan over medium-high heat.
Stir in the fresh lemon juice. Simmer the milk mixture gently until curds form, usually one to two minutes.
Using a slotted spoon or mesh skimmer, transfer the curds to the prepared colander. Let them drain for only a minute.
Transfer the ricotta to a medium bowl. It can be served right away, or covered and chilled up to two days.

Makes about 1 1/2 cups.

*I forgot to purchase cheesecloth, so instead of using a colander, I used a fine mesh strainer lined with a paper towel - it worked fine!

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Tom Colicchio Talks Sandwiches and Top Chef

partysugar — Mon, 20 Apr 2009 03:30:17 -0700

Last Wednesday I had the fabulous opportunity to sit down with Tom Colicchio. The Top Chef judge was in San Francisco to promote his new book 'wichcraft: craft a sandwich into a meal - and a meal into a sandwich. He exudes a natural confidence and quiet intelligence and stresses the importance of using a good bread to make a sandwich.

We chatted about sandwiches and Top Chef - season six starts filming in an undisclosed location on April 27! To find out what sandwich he is totally sick of and who's his favorite Top Chef contestant of all time, read more.

PartySugar: What was your most memorable childhood sandwich?
Tom Colicchio: [Thinks for a minute.] My grandma used to make us these great little grilled cheese sandwiches that she served with a bowl of tomato soup. They weren't that special, she used Kraft singles, but they were made with lots of grandma love.

PS: Why do you think the sandwich is so essential to American cuisine?
TC: As a chef you spend the majority of the time on your feet. At the end of the night you throw a bunch of ingredients in between pieces of bread and eat it standing up. The sandwich works so well because everyone is so busy. It's a classic; everyone has sandwich memories. They're not that fancy and it's portable food.

PS: What do you predict will be the next big sandwich trend?
TC: Hmm. It will definitely be ethnic. Everyone keeps talking about bahn mi. It's like Banh mi. Banh mi. Banh mi. I'm so over Banh mi. We've already been there done that with barbeque pork and pulled pork. I think it will be something inspired by Indian street food. What are those Indian street food sandwiches called? It's a funny name? [Chicken frankie]

PS: What's one sandwich tip the average home cook should know?
TC: Don't overstuff! Especially when making a panini. People need to learn how to use salt. Most home cooks under season. You also need to understand how to use heat. Amateur cooks never know how to use heat.

PS: Who was your favorite contestant on Top Chef?
TC: You may be surprised, but it's Tiffani. She was really poorly portrayed. Her personality was not portrayed well at all. She's a great cook.

PS: What was the most shocking moment in the history of Top Chef?
TC: The day shooting was cancelled and I got a call from the producers asking me to come down and take a look at something. We were supposed to be in production but we had to push it back due to them shaving their heads. It was crazy. I couldn't believe it and it was my birthday! I saw the entire unedited video. It was terrible. Shocking. Absolutely shocking.

PS: Where are you filming Top Chef 6?
TC: I can't tell you that. The producers would kill me.

Source

For Dark Chocolate, Rising Costs Mean Waning Sales

YumSugar — Mon, 06 Apr 2009 14:00:56 -0700

Is dark chocolate's heyday over? For the candy industry, the numbers have been bittersweet: dark chocolate has experienced a huge surge in sales over the last couple of years, but research indicates that its popularity may have already peaked.

In recent years, chocolate connoisseurs has touted dark varieties as a delicacy with as much complexity in flavor as fine wine or cheese. Between 2007 and 2008, dark chocolate sales jumped 35 percent, a huge increase when compared to sales of other chocolate, which only increased 1.5 percent. But rising demand for the chocolate, which has a high level of cocoa solids, caused the price of cocoa beans to skyrocket - by 46 percent in the last six months. Costly materials have meant soaring prices for consumers, and between 2008 and 2009, dark chocolate sales decreased by 2.2 percent.

Market analysts are predicting dark chocolate sales will continue to decline. Said commodities analyst Judith Ganes-Chase, "It's a bubble that's going to burst. You have a combination of recession plus high prices. I just don't see how consumption can't drop sharply."

Given the indefinite length of this struggling economy, I could see the analyst's point. Come to think of it, I saw more milk chocolate at this year's San Francisco Chocolate Salon. What do you think of the news? Have you stopped buying costly dark chocolate?

Source

Obama Calls Spiaggia's Tony Mantuano His "Favorite Chef"

YumSugar — Wed, 04 Mar 2009 15:00:16 -0800

Since Barack Obama was elected as president, we've learned a fair amount about the commander in chief's food preferences. He enjoys johnnycakes and peach cobbler, and prefers his burger medium-well with salad on the side. The newest item to add to his list of loves? Tony Mantuano, executive chef of Spiaggia.

Spiaggia, one of the Windy City's premier restaurants, has always been a special occasion favorite for the president and first lady. When the Levy Restaurant group - which owns Spiaggia and handles special catering for the Washington, DC's Verizon Center - learned the president would be at the Bulls-Wizards game last Friday, it flew Mantuano to the nation's capital to surprise Obama with dinner. Mantuano recalls:

When Obama walked out and saw me there, he did a classic double take and said, "What are you doing here?" It was hilarious. He called the photographer over and said, "Take a picture of me with my favorite chef." He said "favorite chef." I've got witnesses!

For dinner, the executive chef cooked Obama his favorite dish from Spiaggia, scallops made in a wood-fired oven, adding that the president "always orders them."

With its cheese cave, floor-to-ceiling views, and 700-bottle wine list, Spiaggia's on my list of Chicago destinations. Hearing how much Obama loves the chef has me coveting a table there even more - and I'll surely try the wood-fired scallops. Those of you who've been to Spiaggia: Are you a fan of Tony Mantuano's cooking?

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Reader Recipe: Blue Cheese Stuffed Chicken Breasts

YumSugar — Tue, 10 Feb 2009 15:00:21 -0800

TeamSugar regular FinnLover is not only well-versed with the kitchen techniques - she's also full of innovative cooking ideas. I started salivating when I saw her latest creation, chicken breast that's stuffed with creamy blue cheese and tangy sun-dried tomatoes, then topped with a balsamic reduction. Stuffing chicken not only makes dinner more exciting, but it also transforms the relatively lean breast into a succulent cut of meat. This elegant dish would be perfect for a Valentine's Day dinner at home. To see her original recipe, read more.

Submitted by TeamSugar member FinnLover

Blue Cheese and Sun-Dried Tomato Stuffed Chicken Breasts
Original recipe

This recipe is really fast and easy to make. It takes about two minutes to prepare and it tastes amazing. I like to serve it with a Balsamic vinegar reduction. Mashed potatoes, polenta or roasted asparagus all make great sides. If you don't like blue cheese, you can easily use goat cheese or fresh mozarella instead.

Ingredients

- Chicken breasts
- Blue cheese (I normally Bresse Bleu because it's not too strong and it's really creamy)
- Sun dried tomatoes (about 3 for each chicken breast)
- olive oil, pepper
- a good amount of Balsamic vinegar

Directions
1. Preheat your oven to 400 F (200 C).
2. Clean your chicken breasts and remove excess fat.
3. Cut a horizontal slit through one side of each chicken breast half. Don't open them completely!
4. Place your chicken on a baking sheet lined with parchment paper. Dispose two or three sun dried tomato on one side of the chicken breast. Make sure you remove as much oil as you can from your tomatoes or your oven will transform into a deep-fryer. Trust me. Cover with a big piece of cheese. Or two. I like cheese a lot.

5. Fold the other side of the chicken breast on top of the tomatoes and the cheese. Close as well as you can. Add as much pepper as you like and drizzle with a little olive oil.

6. Cook in the oven for about 20 minutes. 15 minutes if your chicken breasts were quite thin.
7. If you want to serve your chicken with a Balsamic vinegar reduction: five minutes before your chicken is ready, bring to a boil in a small saucepan a good quantity of Balsamic Vinegar. Let it reduce to about 1/3 to 1/4 of the original quantity. Keep an eye on it at all time and make sure it doesn't turn into caramel.
8. Drizzle some of the Balsamic reduction on top of your chicken and enjoy!

* If you had more time, you could make sure the chicken breast is well closed and sear it in a pan before popping it into the oven. The chicken would be more colorful and flavorful. The cooking time in the oven would then be reduced. I rarely do it because I enjoy the super fast and easy aspects of this recipe.

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Jeff: "Nothing Is Too Surprising on the Show"

partysugar — Fri, 30 Jan 2009 08:00:12 -0800

On Top Chef, Jeff seemed like a pretty strong competitor. However, I wasn't surprised to watch Padma ask the blond to pack his knives and go. I spoke with Jeff yesterday, and he's still incredibly disappointed by his dismissal from the show. He spoke candidly about his relationship with Fabio and openly expressed his opinion of Toby Young. To find out what the chef, who's currently working at the Ritz Carlton in South Beach, had to say, read more.

On his elimination: Everyone is a little upset when they get kicked off. Watching it was just a reminder. It's definitely something I will remember for awhile.

I wouldn't change my cooking style, but I was pretty let down. I thought I would have at least made it to the finale. It was really hard. You're cooking, you're stressed out. You're away from home not using your own toothbrush. You're always on your feet. You're out of your element, then before you know it, you got kicked off before you were ready to go.

On Fabio's dish: I thought Fabio was going to go. I was surprised. The judges kept saying to him: You overcooked this. You over dressed that. Scott said something about cheddar cheese not working with the dish. There were four main points that they didn't like about Fabio's dish. They didn't really even critique my dish. They never said, "oh it had too much salt, or tasted to sweet." They said, "you gave me a watered down version of ceviche." I didn't even use water in the dish, so I didn't know how to take the response. I guess I thought I was going to scoot behind that one. There was a little feeling in the back of my throat that I might go home, but it was small.

On competing against the All-Stars from previous seasons: It was different. Nothing is too surprising on the show. They could tell you to run off into the forest and hunt a unicorn and cook it on a grill. And we would do it. It was good to work with them. It was fun to meet the people from the old show.

On the judges: I liked Toby Young. I thought he was very intelligent. I did some research on him after the show. He's a very smart guy. He pulled out the drama and had big character. He had some important, witty things to say. He's definitely quick. There was plenty of people who didn't like him. They were scared of him. He made a lot of harsh comments that those chefs will carry around for awhile. Tom and Gail give critiques: too much salt, did you taste this/not taste this? Toby is good TV. The things he said are funny - unless you are on the other end of it. Padma is very intelligent. She has a great palate. She serves her purpose. She always liked my food: the spices and different elements I brought to the table, the fact that I cook globally, that I do a lot of different cuisines.

On Fabio: Fabio is a good friend of mine. I just saw him recently. He's a good guy. He's hilarious. He just finished a book and so did I. He's been helping me with that, to get it to a publisher. He was a great roommate. Did you know he cuts his own hair?

On who should win: I think everyone has the potential to win. Hosea and I became good friends. Hosea is the underdog. He's lost his focus and I am pulling for him. I hope he gets his head back in the game. No one can be underestimated. Everyone is definitely talented.

On his future: I just bought a house. I'm cooking at the Ritz Carlton. Hopefully the book will do well. It's called The Natural Course. It comes out this June. It's about cooking with organics. Taking what the earth gives you to make food. There is a lot on savory sorbets. I plan on staying here and cooking. I'm not going to try and open my own restaurant right now. It's not the day. Today isn't the day. Miami just had a lot of new restaurants open. The economy isn't good. Maybe 4 to 5 years down the line. I definitely want to do TV again. I'm happy right now, but if something comes along, who knows?

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Not Your Regular Nachos: Gourmet Nacho Bites

partysugar — Wed, 27 Aug 2008 14:00:28 -0700

The other day I saw a bag of Yukon gold potatoes sitting on the counter at my parents house. Since potatoes weren't on that night's dinner menu, I knew I could use them to make a delicious and easy appetizer. Inspired by a crisp potato recipe from the latest Everyday Food magazine, I decided to make these nachos with blue cheese, green onions, and grape tomatoes. The final, bite-sized result was the perfect amuse bouche - warm, crunchy, salty - pure scrumptiousness. Some of my guests dislike blue cheese, so I made a fresh mozzarella version to suit their picky tastebuds. The recipe is highly adaptable, you can top the potato chip with any cheese and vegetable combination, so get it now and read more.

Gourmet Nacho Bites
Original Recipe by PartySugar

Ingredients

3 Yukon gold potatoes (chose potatoes that have a large diameter). thinly sliced into rounds
1-2 cloves garlic, smashed
salt
pepper
1 1/2 tablespoons butter or olive oil
1/4 blue cheese*, cut or crumbled into small pieces
2 green onions, dark green ends removed, minced
10-15 grape tomatoes, cut into quarters

Directions

Preheat oven to 475°F. Finely chop garlic, and sprinkle with salt. Using a chef's knife, press flat side of blade back and forth across garlic to make a paste. Transfer to a small bowl; stir in salt and pepper and 1 1/2 tablespoons butter or oil. On a large-rimmed baking sheet, toss potatoes with garlic mixture; bake until browned on underside, 15 to 20 minutes.
When the potatoes are crisp, remove from pan. Pat excess oil off with a paper towel and remove any burnt chips. Transfer to a clean baking sheet.

Change oven temperature to broil.
Top each chip with a cheese cube, a sprinkle of green onions, and a tomato wedge.

Return baking sheet to oven. Broil for 2-3 minutes until cheese is melted and vegetables are soft.
Serve immediately.

Serves 5.

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