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Costa Rican Fruit Cocktail

YumSugar — Mon, 19 May 2008 14:00:25 -0700

Recently I visited Costa Rica. One of my first stops was a local farmers market set up in a small plaza in the town of Quepos. It was a bustling place with a variety of stands: fruit, flowers, vegetables and makeshift restaurants serving local fare. Amongst many known fruits and vegetables were plenty foreign and exotic variations - all a must try. My two new favorites were the mammones and guaba. To meet all the fruits of Costa Rica, just hit the "Start" button.

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Would You Eat Bugs?

YumSugar — Wed, 25 Apr 2007 00:01:19 -0700

Out of all of my friends, I'm probably the one who will eat anything once, actually make that twice (I always have to make sure my first opinion was right). Anyways, I ran across this list of 32 Edible Insect Foods You Can Buy Online and had to question whether or not I would eat these. Okay, who am I kidding, that questioning lasted about 3 seconds, of course I would try them. There are a few on the list that I want to try (Tom Yum Flavored Bamboo Worms anyone?).

Admitting that makes me wonder if this is some kind of new low? I'm almost embarrassed by myself, first I admit I've never eaten at any of the top 50 restaurants in the world and then I say I'd be willing to try all of these bugs. I should also mention that me trying all 32 of these edible bugs is probably more likely than me eating at 32 of those restaurants. But I digress...

The edible bug list includes a few extraordinary things like Roasted Pregnant Crickets and Extra Hot Crushed Giant Bug Paste (both of which can be found online at Thailand Unique), as well as a few more "tame" items such as Giant Toasted Ants (which apparently taste something like bacon) and Chocolate Covered Scorpions, or Scorpion Amber Candy. You can check out the whole list at Senselist.

What do you guys think, would you try any of these?

Source: Make

Say Cheese! Pimento Cheese

partysugar — Thu, 17 Sep 2009 10:30:50 -0700

I am not from the South, so before this week, I had never tasted the comforting spread native to the region that's known as pimento cheese. However, I was eager to experience this seemingly exotic food, so I decided to make it. Pimento cheese isn't a type of cheese, but rather, a seasoned cheese mixture. The main ingredients are sharp cheddar cheese, jarred pimentos (a type of sweet succulent aromatic red pepper), and mayonnaise. The history of pimento cheese is fairly unknown, although it appeared in grocery stores and home kitchens somewhere in the early 1900s. It's delicious simplicity made it a hit during the Depression, and since then, pimento cheese has remained popular in the South. The tasty spread can be enjoyed on crackers, celery or other veggies, toast, or plain, old crustless white bread. To look at the recipe I used - it's Paula Deen's - keep reading.

Food Section Sampler - Sept. 9, 2009

YumSugar — Wed, 09 Sep 2009 12:50:23 -0700

Why Japanese bento boxes have developed a cult following. - New York Times
Previewing Xoco, the new Mexican street food spot by Rick Bayless. - Chicago Tribune
Thirty things to do with tomatoes during harvest season. - Los Angeles Times
With sales plummeting, Champagne producers have slashed this year's harvest and bottling. - Wall Street Journal
In a tasting, which brand of lemon sorbet proved the sweetest? - Boston Globe
How one beet dish won over a beet-averse eater. - San Francisco Chronicle
Fast, healthy, and exotic, sabji stir-fry should be the home cook's new 30-minute meal. - Washington Post

Source: Flickr User luckysundae

Jamba Juice Goes Beyond Smoothies, Debuts Food

YumSugar — Mon, 15 Jun 2009 12:50:36 -0700

Starbucks isn't the only beverage chain looking to regain its footing: Jamba Juice is also struggling to get its mojo back. In addition to its recently introduced oatmeal and licensed supermarket products, the smoothie giant will also unveil a new menu of food items.

Jamba's new menu will contain food items such as wraps, salads, and flatbreads, and will debut next week in California, with stores in the rest of the country following over the year.

The ready-made wraps include Asian-Style Chicken, Chimichurri Chicken, Gobble'licious Turkey, Greek Goddess, and Grains and Greens for vegans, and two salads, Caesar the Day, and Couscous Produce. All wraps and salads will retail at $5.50.

In addition, Jamba is also installing turbo ovens in stores for new baked-to-order California Flatbreads, which will come in four flavors: Four Cheesy ($3.50), Smokehouse Chicken, Tomo Artichoko, and MediterraneYum ($3.75). The company is also adding iced tea beverages and fruit-tea infusions in exotic flavors like prickly pear, passion fruit, and pomegranate. All will be made without high-fructose corn syrup or artificial flavors.

In times when money's tight and people are more health conscious than ever, smoothies have seemingly fallen by the wayside. Because they're not filling enough - yet often have the calories - to be a meal, these fruity frosties have never played a part in my everyday routine. While it's a risky move for the chain, I could see how its on-the-go options might be appealing. Would you buy food at Jamba Juice?

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'Wich of the Week: Roasted Beets, Avocado, and Goat Cheese

YumSugar — Wed, 10 Jun 2009 14:00:22 -0700

How do I love beets? Let me count the ways. They are ridiculously easy to roast, they add a surprising and novel texture to Summer salads, and they have an exotic flavor that pairs well with Mediterranean food. Plus, right now, they are in season and especially divine.

Inspired by a salad I recently ordered at a restaurant, I wanted to capture the graceful contrast of buttery avocado, silky beets, and sweet toasted almonds. As condiments, I used only spreadable goat cheese and vinaigrette, which I tossed with the almonds and mixed greens. The bread I bought at my farmers market was perfect: California "black bread" that tastes like sweet pumpernickel. To make your own sophisticated beet sandwich, read more.

Roasted Beet, Avocado, and Goat Cheese Sandwich
Original recipe

For an even easier weeknight meal, roast the beets ahead of time, since they take a while to cook. With that out of the way, the sandwich comes together in minutes.

Ingredients

2 medium beets, roasted and sliced into 1/2-inch thick rounds
1/4 cup slivered almonds
1 cup mixed greens
vinaigrette of your choice
4 slices black bread or pumpernickel
2 ounces soft goat cheese
1/2 of an avocado, cut into thin slices

Directions

First roast the beets. After they cool, slice them horizontally into 1/2-inch-thick rounds.

In a skillet over low heat, toast the almonds for about 5 minutes, turning frequently. Set aside to cool.

In a small bowl, toss the mixed greens with the almonds and vinaigrette.

In a toaster, toast each slice of bread until it's firm but not hard.
To make each sandwich, spread one ounce of goat cheese on the bottom slice of bread, then top with 1/4 of the avocado slices. Place a handful of greens on top of the avocado, followed by 4 to 5 slices of beets.

Place the second slice of toast on top of the beets, cut in half diagonally, and serve.

Makes 2 sandwiches.

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Must-Read: Market-Fresh Mixology

YumSugar — Tue, 21 Apr 2009 03:30:22 -0700

Regardless of whether or not we're in the midst of a food revolution, it's undeniable that over the last couple of years, cuisine highlighting fresh-picked produce has gained major ground. In fact, the principles of seasonality and slow food aren't just being applied to food. They're also key in what The New York Times calls the "farm-to-glass movement," where drinks are driven by produce at the peak of the season. If you aren't too familiar with the liquid locavore movement, one new book, Market-Fresh Mixology ($12.21), shows you the ropes. Learn whether it's worth seeking out when you read more.
Pros:

"Tool box" sidebar tells you what equipment you'll need to make each drink.
Introductory chapter primes you on tools of the trade, glassware, and essential bar ingredients.
Classic cocktail recipes include fun tidbits on the history of the cocktail.

Cons:

Some ingredients and garnishes - like gooseberries, juniper berries, and pumpkin liqueur - could potentially be hard to find.
Steps are listed in paragraph form rather than numbered.

Recipes: Depending on how experimental your palate is, some sippers - like the Carrot Chic, Spiced Beet Cocktail, and Fennel Cocktail - may be truly adventurous or a bit too exotic for you. Other eye-catching recipes:

Rhubarb Strawberry Collins
Fresh Strawberry Daiquiri
Kiwi Champagne
Fresh Tomato Bloody Mary
Homemade Cocktail Onions
Papaya Pisco Sour
Blueberry Lavender Mojito

Imagery: Most of the cocktails included in the book are accompanied by vivid, crisp photos.

Overall Rating: If you like to make cocktails at home and appreciate the farm-to-table philosophy, then this book would be right up your alley.

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Come Party With Me: Indian Dinner - Menu

partysugar — Tue, 24 Feb 2009 09:00:40 -0800

Watching the radiant Slumdog Millionaire cast at the Oscars and the clips from the lush film made me hungry for Indian culture - and Indian food. I've decided to round up an intimate group and host an informal Indian dinner. My girlfriend Emily is bringing the wonderful soundtrack from the film and I'm in charge of the menu.

With fewer people traveling due to the economy, this is a great way to experience an exotic culture in the comfort of your own kitchen. Cooking a meal is more affordable than purchasing a plane ticket, so consider brightening up a Winter's evening with this lively get-together. Jump-start the party with Padma Lakshmi's crispy turkey rolls with mint and date dipping sauce; they should be ready and waiting for guests to arrive.

Shrimp tikka with mango chutney is fragrant, flavorful, sweet, and spicy. For the main course, serve chicken with a fresh, tangy cilantro sauce, white rice, and green lentils with lemon slices and popped mustard seeds. To entice your tastebuds with these dishes, read more.

Crispy Turkey Kathi Rolls With Mint-and-Date Dipping Sauce
From Food and Wine

Ingredients

1 1/2 tablespoons canola oil, plus more for frying
1/2 cup finely chopped onion
1 1/2 teaspoons minced, peeled fresh ginger
1/2 teaspoon minced garlic
1/2 teaspoon Madras curry powder
1/2 teaspoon amchoor*, optional
3/4 pound ground turkey
1 tablespoon soy sauce
2 tablespoons minced basil
1 tablespoon fresh lemon juice
Salt
Sixteen 6-inch flour tortillas, warmed
Mint-and-Date Dipping Sauce, recipe below

Directions

In a large skillet, heat the 1 1/2 tablespoons of canola oil. Add the onion, ginger and garlic and cook over moderate heat, stirring a few times, until the onion is translucent, about 5 minutes. Add the curry powder and amchoor and cook, stirring, until the spices become fragrant, about 1 minute.
Add the turkey and soy sauce and cook, breaking up the meat, until no trace of pink remains in the turkey, about 10 minutes. Stir in the basil and lemon juice and season with salt.
In a medium saucepan, heat 2 inches of canola oil to 350° over moderately high heat.
Lay a tortilla on a work surface and spoon 2 tablespoons of the turkey filling across the lower third of it. Roll the tortilla around the filling, folding in the sides as you roll. Secure the rolls with 2 toothpicks. Repeat to form the remaining rolls.
Fry the rolls 3 or 4 at a time, turning once, until browned and crisp, about 4 minutes per batch. Drain on paper towels. Remove the toothpicks and serve the rolls with the Mint-and-Date Dipping Sauce.

Makes 16 rolls.

Make Ahead: the fried rolls can be kept at room temperature for up to 2 hours. Reheat in the oven before serving.

*Amchoor, dried mango powder, adds a distinctive tart flavor to foods. It’s available at Indian markets and from kalustyans.com.

Mint-and-Date Dipping Sauce

2 cups mint leaves
3 pitted Medjool dates, finely chopped
1 serrano chile, seeded and chopped
3 tablespoons fresh-squeezed lemon juice
2 tablespoons water
Salt

In a blender, combine the mint leaves, dates, serrano chile, lemon juice and water and puree until smooth. Transfer the dipping sauce to a bowl and season with salt. Serve at room temperature. The dipping sauce can be prepared up to 4 hours ahead and kept at room temperature until serving.

Makes about 1 cup.

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Shrimp Tikka With Fresh Mango Chutney
From Gourmet

Ingredients

For shrimp:
1/4 cup vegetable oil
2 tablespoons fresh lime juice
1 (1-inch) piece fresh jalapeño, chopped (about 2 teaspoons)
1 (1-inch) piece peeled ginger, chopped
1 large garlic clove, smashed
2 teaspoons ground garam masala
3/4 teaspoons turmeric
1/8 teaspoons grated nutmeg
2 pound large shrimp in shell, peeled, leaving tail fan attached
For chutney:
1 teaspoon ground cumin
1 (3/4-pound) unripe mango, chopped
1/3 seedless cucumber, peeled and chopped (3/4 cup)
1/2 cup chopped red onion
1 to 2 teaspoons minced fresh jalapeño with seeds
3 tablespoons fresh lime juice
3 tablespoons thinly sliced mint
3 tablespoons chopped cilantro
10 (12-inch) wooden skewers, soaked in water 30 minutes
lime wedges, for serving

Directions

Marinate shrimp: purée all ingredients for marinating shrimp, except shrimp, with 1/2 tsp salt in a blender until smooth. Pour into a sealable bag, then add shrimp and marinate at cool room temperature, turning bag occasionally, 30 minutes.
Make chutney while shrimp marinate: Toast cumin in a dry small skillet over medium heat, stirring occasionally, until fragrant, about 1 minute.
Stir together remaining chutney ingredients with 1/4 tsp salt, then sprinkle with toasted cumin.
Make kebabs: prepare grill for direct-heat cooking over hot charcoal (medium-high heat for gas); Thread 4 shrimp onto each skewer, leaving small spaces between them. Put on a tray. Oil grill rack, then grill skewers, covered only if using a gas grill, turning once, until just cooked through, 4 to 6 minutes total. Alternately, shrimp can be cooked in a hot well-oiled large (2-burner) ridged grill pan, turning once, about 8 minutes total. Serve with chutney.

Serves 6.

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Chicken With Cilantro
From Saveur

Ingredients

4 whole cloves
4 cardamom pods
2–3 bay leaves
1⁄2 tsp. ground cinnamon
2 tbsp. ground coriander
1 cup plain yogurt
Salt
2 whole boneless skinless chicken breasts, cut into large pieces
5 tbsp. vegetable oil
Pinch ground asafetida (can be found at most Indian markets)
2 bunches fresh cilantro, trimmed and chopped, plus additional leaves for garnish
1 tsp. sugar
6 serrano chiles, seeded and halved
2⁄3 cup coconut milk

Directions

Place cloves, cardamom pods, and bay leaves in a spice grinder. Grind to a fine powder, transfer to a large bowl, and stir in cinnamon and coriander.
Mix in yogurt and season with salt. Add chicken; turn to coat evenly. Cover and marinate in refrigerator for 2 hours.
Reserving marinade, remove chicken and shake off excess yogurt. Heat oil in a large nonstick pan over medium heat.
Add asafetida, allow to sizzle for about 5 seconds, then increase heat to high. Add chicken and brown, turning frequently, for about 10 minutes.
Add marinade, cilantro, and sugar to pan. Season to taste with salt and cook, stirring occasionally, for 5 minutes.
Add chiles and cook, stirring, until soft, about 3 minutes.
Stir in coconut milk, then reduce heat to low and simmer until sauce thickens, about 10 minutes. Transfer to a platter, garnish with cilantro leaves, and serve with rice.

Serves 4.

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Madhur's Green Lentils With Lemon Slices
From Martha Stewart

Ingredients

1 cup green lentils (about 6 ounces)
3/4 teaspoon coarse salt
3 tablespoons finely chopped fresh cilantro
1 lemon, peeled, pith removed, and thinly sliced crosswise
3 tablespoons olive oil
1/2 teaspoon brown mustard seeds
2 hot dried red chiles
2 cloves garlic, lightly crushed and peeled

Directions

Bring lentils and 3 cups water to a boil in a heavy-bottomed pan. Cook, partially covered, until very tender, 40 to 45 minutes.
Stir in salt and cilantro; remove from heat. Add 8 lemon slices; stir to combine. Transfer to a serving bowl; set aside.
Heat oil in a small saute pan over medium-high heat; add mustard seeds. After a few seconds, seeds should begin to pop; add chiles.
When chiles have darkened, add garlic; stir to combine. Top lentils with mustard seed mixture.

Serves 4.

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Let's Dish: What Are Your Culinary New Year's Resolutions?

YumSugar — Thu, 01 Jan 2009 05:30:34 -0800

Every January, we are filled with renewed determination to be more organized, stop smoking, or lose weight. While I make plenty of common New Year's resolutions, since food and cooking are such an important part of my life, I make culinary resolutions as well. Whether it's sharpening my knife skills, learning an unknown kitchen technique, or experimenting with exotic cuisines, I always feel like I have something new to learn.

After reading Michael Ruhlman's Elements of Cooking, I've been wanting to make my own veal stock from scratch - a long, drawn-out process that takes more than a day. But the famous author and Next Iron Chef judge has made so many arguments about veal stock adding depth and body to sauce that I simply have to try incorporating it into my dishes.

What kitchen accomplishments are you determined to make in 2009?

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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

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