YumSugar

'Wich of the Week: Pan Bagnat

YumSugar — Wed, 02 Sep 2009 16:15:09 PDT

Nicoise salad buffs, meet the pan bagnat. This classic French sandwich also hails from Nice and features the same signature olives, plus oil-packed tuna (I prefer Genova), hard-boiled eggs, tomatoes, and anchovies, among other yummy ingredients.

Since I've been somewhat obsessed with all things French, I recently lunched at San Francisco's Cafe Claude to satisfy my pan bagnat craving. Learn how to replicate the recipe now.

Summer of Salads: Wedge Salad

YumSugar — Thu, 20 Aug 2009 05:50:48 PDT

In an age of arugula and frisée, the 1960s Americana icon known as iceberg lettuce might seem behind the times. It's true that iceberg is virtually devoid of nutrients, and lacks the flavor and roughage of contemporary chicories. But coming to terms with the fact that iceberg isn't exactly an antioxidant is what's helped me to embrace it. I now love the leaves for their sheer juiciness and ice-cold crunch.

My favorite way to enjoy the 'berg? As a huge wedge, pulled straight from the crisper and topped with salty bacon bits, soft, powdery egg, and a generous drizzle of creamy, slightly tangy blue cheese dressing. Sure, it's a throwback to yesteryear, but the flavors still feel entirely new. Get the recipe after the break

'Wich of the Week: Sardine and Arugula Sandwich

YumSugar — Wed, 17 Jun 2009 15:00:50 PDT

Since I make my sandwich obsession so public, my friends and family are always passing along recommendations and recipes. I was especially tickled by an article my mom tore out of an old Esquire magazine from 1989, entitled "New Hope For the Bread." My dad and I share a love of Esquire, so these sandos are well-suited to Father's Day. The '80s sandwich tribute included such forward-looking recipes as an open-faced polenta sandwich and a breadless one eerily similar to my eggplant grilled cheese. I chose the simple sardine and arugula sandwich (arugula in '89! who knew?) to showcase this super-healthy, sustainable fish. It was tasty but there were some things I'd do differently, find out what and

The magazine recommended water-packed sardines, but I think oil- or mustard-packed make for a tastier and less dry sandwich. In addition, I spread a bit of mustard on the bottom slice of bread to hold everything in place. Rather than sprinkle crumbled egg yolk over the sardines, as suggested in the article, I couldn't resist using lovely whole egg slices. Here's my modified recipe.

Sardine and Arugula Sandwich
Modified from Esquire

Ingredients

2 tablespoons Dijon mustard
8 slices Jewish rye bread
2 handfuls arugula
1 tablespoon walnut or olive oil
2 tins good quality oil-packed sardines, drained
2 hard-boiled eggs, sliced

Directions

Spread one half tablespoon of mustard on four slices of bread.

Toss the arugula with the oil and place it on the mustard-coated slices. Arrange the sardines over the arugula.

Lay the hard-boiled egg slices over the sardines.

Top with remaining bread, cut in half, and serve.

Makes 4 sandwiches.

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Love It or Hate It? Fried Egg Candle

CasaSugar — Mon, 12 Jan 2009 07:00:55 PST

South Korean design studio Broadhong created this Fried Egg Candle (still a prototype), which looks exactly like a fried egg, but when melted resembles yolk dribbling out of an egg cooked overeasy. Once the candle has burnt completely, the plate can be used as a saucer. I think it's pretty clever; what about you?Source

Baby Bump: EGG Relief Sniff Box

babysugar — Tue, 07 Oct 2008 05:00:10 PDT

Ever been sick to your stomach and wished there was a cure for the horrendous feeling? Well, perhaps there is. Queasy mommies-to-be may find the lemongrass and ginger scents of EGG Relief Sniff Box ($18) intoxicating.

Packaged in a small canister, the sniff box can be tossed into ill-feeling mamas' totes and pulled out when nausea strikes. A few whiffs and the waves will hopefully start to subside. And a dirty lil secret . . . some people say it works just as well for hangovers. If mommy has too much wine (post-baby, of course), the natural morning sickness remedy may do her a bit of unintentional good.

Casa Quickie: Easier Egg Cleanup

CasaSugar — Wed, 10 Sep 2008 13:00:16 PDT

I like eggs. I like scrambled eggs and fried eggs and poached eggs and hard-boiled eggs and deviled eggs. Omelettes and French toast are friends of mine. I'll eat eggs in any style. I like them, Sam-I-am! But, I do not like dried eggs on dishes! Peeling dried eggs off of my spatula is an unpleasant Saturday morning routine. Fortunately, I learned to save myself a little headache by washing my dishes used for cooking and eating eggs (whatever style egg it may be!) with cold water. Hot water, I now realize, just cooks dried egg (and milk) further onto dishes and cooking utensils. Cold water still requires a little elbow grease, but that's nothing my guns can't handle.

'Wich of the Week: Open-Face Balsamic Egg

YumSugar — Wed, 21 May 2008 14:00:08 PDT

One of my favorite SF brunch spots, Foreign Cinema, has a balsamic egg dish I've always wanted to recreate at home. Deglazing the fried egg in vinegar gives it a gentle saltiness that tastes gourmet and - I must admit - is highly suitable for hangovers. But instead of serving it with potatoes and greens like the restaurant does, I put a twist on the egg dish by making it into a sandwich.

As I suspected, the flavors were easy to reproduce on my own plate with some balsamic-reduction sauce, hearty multigrain bread, and mixed greens. I made two versions of the sandwich: one open-face with greens, and one closed-face with serrano ham. I preferred the open-face, without meat, which allowed the rich flavor of the balsamic egg to take center stage. To get the recipe (with both options) and more photos,

Balsamic Egg Sandwich
Original Recipe

Ingredients

2 slices swiss cheese
2 to 4 slices multigrain bread
3 very thin slices of Serrano ham, cut into strips (optional)
1 tablespoon butter
2 large eggs
2 tablespoons balsamic vinegar reduction sauce
2 cups mixed baby greens, loosely packed

Directions

Preheat the oven to 250°F.
Place two slices of swiss cheese on each of two pieces of bread.
Place the two cheese-covered slices of bread in the oven, plus two more pieces of bread if you want a closed-face sandwich. Cook for about 5 minutes or until cheese is just melted.

In a skillet over medium-low heat, cook Serrano ham until crispy, turning once, about 5 minutes.
Turn burner to low, add the two eggs, and cook sunnyside up. Alternately, if not using the ham, melt 1 tablespoon butter over low heat, then add the eggs.
When the yolks have just started to firm up but are still runny, drizzle the balsamic reduction sauce atop the eggs. Place a lid over the skillet and cook for an additional 30 seconds. Remove from heat.

On each piece of cheese-topped bread, add 1 cup mixed greens and top with the fried egg. If using the ham, top each egg with the Serrano ham and a second slice of bread.

Makes 2 open-face or closed-face sandwiches.

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Fast & Easy Dinner: Grilled Egg Sandwich

partysugar — Wed, 21 Nov 2007 04:29:37 PST

Keep things super simple tonight - especially if you have a big day of cooking and eating tomorrow - by making an egg sandwich for dinner. Quick cooked scrambled eggs are layered with spinach, tomatoes, and cheese. The whole sandwich is pan grilled lightly for a fantastic taste sensation. It also makes a great on the go sandwich. To get the recipe all you have to do is,

Grilled Egg Sandwich
From Better Homes & Garden magazine

2 tablespoons mayonnaise or salad dressing
1 tablespoon Dijon-style mustard or brown mustard
4 slices English muffin bread or firm-textured white bread
2 tablespoons margarine or butter
4 eggs
4 to 6 spinach leaves
1 small tomato, sliced
2 slices Swiss or American cheese
2 tablespoons milk

In a small bowl stir together mayonnaise and mustard. Spread the mustard mixture on one side of each bread slice. Set aside.
In a large skillet melt 1 tablespoon of the margarine over medium heat. Break 2 of the eggs into skillet. Stir each egg gently with a fork to break up yolk. Cook for 3 to 4 minutes or until eggs are desired doneness, turning once.
Place each egg on mustard side of a bread slice. Layer the spinach, tomato, and cheese on eggs. Top with the remaining bread slices, mustard sides down.
In a shallow dish beat together the remaining 2 eggs and the milk. Carefully dip sandwiches in egg mixture, coating both sides.
In the same skillet melt the remaining 1 tablespoon margarine over medium heat. Add sandwiches; cook about 4 minutes or until bread is golden brown, turning once.

Serves 2.

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Pregnant Ladies - Don't Fear Fish

FitSugar — Tue, 09 Oct 2007 02:00:00 PDT

When the FDA and EPA warned pregnant women about mercury levels in fish, consumption of this healthy food dropped dramatically. Women were told not to eat more than 12 oz. a week, but confusion about which fish was OK to eat and fear about getting too much mercury made women give fish up altogether.

Now experts are saying that not getting enough Omega-3s is much more dangerous to the developing fetus than getting trace amounts of mercury. These important fats are found most readily in fish and are necessary for brain development and improved motor and cognitive skills. Some evidence suggests that it may also prevent premature delivery and postpartum depression.

These experts are pushing pregnant woman to eat at least 12 oz. of fish, while the government's advice is to eat no more than 12 oz. The thing is, the National Fisheries Institute is the one paying for this health message urging pregnant women to eat more fish, so the message seems like it's got money on the mind instead of babies.

What's the bottom line? Omega-3 fatty acids are essential to the health of growing babies. If you are pregnant and love to eat fish, go ahead and eat it, but stick to no more than 12 oz. a week. Salmon, tuna, sardines (yum), oysters, and mackerel are great sources. Not into fish? Great plant sources of omega-3s include flaxseeds, flaxseed oil, walnuts, soy products, canola oil, and enhanced foods such as Breyer's yogurt and eggs.

Source

You Asked: Why Aren't I Getting Pregnant?

DearSugar — Fri, 05 Oct 2007 17:00:00 PDT

Dear Sugar,

I have been with the same guy for five years and never once got pregnant and we have unprotected sex all the time. Why have I not gotten pregnant? I'm worried that I can't have kids, and if not, what do I do? I really want to be a mom.

-Not Prego Patty

To see Dear Sugar's answer

Dear Not Prego Patty,

I totally understand your concern, and there could be several reasons why you haven't gotten pregnant. I assume that you weren't on any kind of hormonal birth control for those five years, but if you were on something like Depo-Provera beforehand, sometimes it can take a while for your body to get back into its normal cycle. If you were not using anything like that, it could be that you haven't had sex on your fertile days. An egg needs to be present in order for you to get pregnant, so if you had sex way before or after ovulation, his sperm wouldn't have an egg with which to unite.

Age and health matter too. If you or your boyfriend has a chronic illness, or if you are over 35, you may have a more difficult time conceiving. There's also a possibility that there's a problem with either your fertility or your guy's sperm. Before jumping to any conclusions, the best plan of action is for both of you to see a doctor. They can ask questions and do tests to help you figure out what may be preventing you from having a baby. They'll also be able to guide you in what the necessary steps would be once you figure out what's going on, and if you do figure out you can't get pregnant, please remember adoption is always an option. I hope this helps. Good luck Patty.

Source