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All the News That's Fit to Eat — Nov. 5, 2008

YumSugar — Wed, 05 Nov 2008 12:30:39 -0800

During times of economic hardship, familiar American desserts can be a sweet comfort. — San Francisco Chronicle
What role do tannins play in wine? — Washington Post
Food review site Yelp has become an online force to be recognized. — New York Times
Cozy up to those many exotic varieties of Winter squash. — The Oregonian
For a speedy and inexpensive crowd-pleaser, make dinner Eggplant Parmesan pie. — Boston Globe
Select white wines to stand up to any chowder. — Chicago Tribune
A devastating blight wiped out American chestnuts, but now they're making a comeback. — Los Angeles Times
General Mills has issued a recall of Progresso Hearty Tomato Soup. — Food & Drug Administration

Stuffed Chard Lamb is Delicious for Dinner

YumSugar — Mon, 06 Oct 2008 16:15:18 -0700

Whenever I take a trip to the store, a couple of items that aren't on my grocery list make their way into my cart. When I spotted a California-raised lamb shoulder at the meat counter, I couldn't stop myself from sliding it into the shopping cart.

I was eager to experiment with lamb because of a recent disappointing experience with imported Australian lamb. Ironically, I found an Australian recipe that I decided to try. If I made it with a local piece of meat, the dish might taste better.

And taste better it did! The lamb is filled with a rich stuffing of eggplant, onions, bell pepper, wine-soaked dried currants, and toasted pine nuts. The bold flavor of the lamb balances out the sweetness of the stuffing and the bitterness of the chard resulting in a dish that is succulent and scrumptious. To try this rewarding lamb dish,

In Season: Japanese Eggplant

YumSugar — Wed, 01 Oct 2008 03:00:11 -0700

The other day I was thrilled to spot Japanese eggplant at the farmers market. In case you don't know the distinction from the American globe eggplant commonly found at the store, Japanese eggplant has a thinner skin and a sweet, delicate flavor. Like most eggplant, it grows in season from July to October. To find out what to look for,

Learn to Love Eggplant

FitSugar — Thu, 04 Sep 2008 03:00:00 -0700

Even as a child I appreciated the beauty of eggplant; it was the taste I didn't care for. Things have changed though, and I have learned to love this veggie. Considered unglamorous by many, eggplant is making a comeback. It is part of the increasingly popular Mediterranean diet in the pureed form of baba ghanoush or simply grilled with other veggies.

Because of its rare deep purple coloring, eggplant is high in some hard to find antioxidants. One of those being the phytonutrient nasunin, which protects brain cells and the other being chlorogenic acid, a powerful scavenger of disease causing free radical. But don't skip the skin when eating this nightshade because the skin is where these valuable micronutrients are found. Eggplant is also high in B vitamins as well as potassium. This veggie is also a good source of fiber, and a low calorie food as well. I would avoid frying eggplant however, because it will soak up copious amount of oil, transforming quickly into a high calorie food.

Eggplant is in season now through October. Not only is it good grilled or roasted, it is great in curries too. I like to use it grilled in eggplant stacks with basil and fresh mozzarella, and YumSugar has many recipes for you to experiment with eggplant.

Do you love eggplant, or do you hate it? Tell me in the comments section below.

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Healthy Recipe: Eggplant Stacks

FitSugar — Mon, 18 Aug 2008 08:00:00 -0700

I love finding new ways to use seasonal produce, and lately, the tomatoes here — especially the multicolored heirloom varieties — have been irresistible. One of the best ways to feature fabulous tomatoes is in a classic caprese salad made with mozzarella cheese and basil. Since I found some good-looking basil and eggplant at the farmers market, I decided to try this variation.

To make the dish healthier, I used part-skim mozzarella, and instead of beefsteak tomatoes, I used heirlooms. Though this recipe is designed to yield two appetizer servings, I just ate the two eggplant stacks for dinner with nothing else. It was plenty filling and a great way to work fresh veggies into mealtime. To get the recipe,

Fast & Easy Dinner: Grilled Eggplant Salad

partysugar — Thu, 14 Aug 2008 07:45:48 -0700

Although jarred roasted red peppers are readily available in grocery stores, I find the flavor of fresh roasted peppers superior to their supermarket counterparts. During the Summer, take advantage of the grill and char them over the fire. The grill will impart a subtle smokiness that is hard to mimic in mass produced variations. When combined with grilled eggplants, the peppers make a delicious and filling salad.

Packed with plenty of fresh herbs, this vegetarian dish is a wonderful way to use up the bounty of a Summer harvest. To look at the recipe,

So You Think You Know Eggplant?

YumSugar — Wed, 13 Aug 2008 05:30:26 -0700

While it's available year-round, eggplant is best during its peak season, which begins in July and extends through October. I could shower you with eggplant recipes, but decided it would be more fun to see what you can recall about this purple plant (which was once thought to possess transformative love properties). So you think you know the aubergine? Take our quiz to find out!

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Come Party With Me: Housewarming Party — Menu

partysugar — Tue, 15 Jul 2008 07:45:07 -0700

A housewarming party is similar to an open house in that guests will stop by at random times. Instead of slaving over the stove, serve a simple menu of Spanish style tapas that are delicious warm, cold, or at room temperature. Start by putting together a large antipasto platter with your favorite cheese, crackers, marinated vegetables, and charcuterie. Supplement this with a few homemade nibbles. Warm rosemary olives, stuffed mushrooms, and eggplant mozzarella roll-ups are scrumptious and filling. To learn how to make these tasty appetizers,

Fast & Easy Dinner: Asian Noodle Salad With Eggplant

partysugar — Thu, 03 Jul 2008 08:30:35 -0700

This vegetarian pasta salad makes a great summer meal. It's packed with grilled veggies (eggplant, mushrooms, and green onions) and fresh flavors (lime and ginger). The balanced and healthy pasta comes together quickly and simply. Grilled chicken or steak would be excellent additions. To learn how to make it,

Name That Dish!

partysugar — Sat, 21 Jun 2008 07:00:00 -0700

The other day I suggested you make a vegetarian dinner with eggplant as the star ingredient. Below is another dish that highlights the flavor of the purple vegetable. Do you know what it's called?