YumSugar

Yummy Links: From Clinton Kelly to Guy Fieri

partysugar — Mon, 12 Oct 2009 10:15:17 -0700

What Not to Wear's Clinton Kelly's ultimate guide to entertaining. - The Epi-Log
A detailed inside look at the New York Wine and Food Festival. - Eater NY
Learn how to make perfectly boiled eggs.- Serious Eats
The simple chic approach to Fall decorating. - Hostess With the Mostess
What's the difference between a digestif and an apéritif? - Chow
10 things Anthony Bourdain and David Chang hate. - Grub Street NY
On Saturday Night Live, Guy Fieri gets attacked by birds. - Eat Me Daily

Do You Eat Hard Boiled Eggs?

partysugar — Thu, 08 Oct 2009 06:50:52 -0700

On average, I eat about three hard boiled eggs per week. They're easy to transport and make a great snack or quick breakfast. I also enjoy throwing them into salads or sandwiches. Whenever my eggs are about to go bad, I simply boil them and that way, I know they won't go to waste. How about you?

Source: Flickr User quinn.anya

Summer of Salads: Nicoise Salad

YumSugar — Tue, 14 Jul 2009 15:15:02 -0700

Since PartySugar and I have been infatuated with salads this Summer, I thought it would be appropriate to pay homage to the French national holiday today with a specialty native to the Côte D'Azur region of France.

Salade Niçoise, or Niçoise salad, originated in the town of Nice, and is made with boiled new potatoes, steamed haricots verts (baby green beans), boiled eggs, local olives, cured anchovies, and tomatoes, tossed in a Dijon mustard vinaigrette and topped with tuna. I selected a recipe that uses some classic ingredients, but also incorporates a few unconventional flourishes - like seared tuna and caperberries - for a current twist.

It's extremely important to note that the tuna should be removed from the pan immediately after searing - I left it in the pan after turning off the stove, and latent heat nearly cooked the tuna through. Bring a bite of French countryside to your kitchen when you read more

Yummy Links: From Carnations to Thomas Keller

partysugar — Tue, 14 Apr 2009 06:50:36 -0700

Once shunned, the affordable carnation is making a centerpiece comeback. - Hostess With the Mostess
Love cilantro? Check out this new website devoted to the fragrant herb. - Serious Eats
Tips for building the ultimate green kitchen. - Chow
One writer argues that food cannot travel and cuisine is limited to the place where it's made. - Gourmet
Trader Joe's is now selling hard boiled peeled eggs. - The Kitchn
Get excited for Thomas Keller's next big deal, Ad Hoc at Home, a family-friendly cookbook. - Eat Me Daily

Source

How Long Do Raw and Hard-Boiled Eggs Keep?

YumSugar — Mon, 06 Apr 2009 15:00:41 -0700

The answer to this question may surprise you: while uncooked eggs typically last four to five weeks when properly refrigerated, hard-boiled eggs will only last about a week. This is because egg shells, which are highly porous, are sprayed before sale with a thin coating of mineral oil that seals the egg. Boiling the egg washes this coating away, however, leaving the shell susceptible to bacteria.

Got a burning question? Contact us.

Source

Fast & Easy Dinner: Loaded Spinach Salad

partysugar — Thu, 19 Mar 2009 07:50:41 -0700

Sometimes it's nice to have a satisfying salad for dinner.

This spinach variation is full of colorful beets, sweet carrots, crunchy pecans, and hard boiled eggs. To cut back the calories, the recipe discards the majority of the egg yolks.

Although a store-bought dressing is delicious, if you have time, make the creamy blue cheese dressing that accompanies the salad recipe. For this quick vegetarian meal, read more.

Loaded Spinach Salad
From Eating Well

Ingredients

8 large eggs
6 cups baby spinach
4 tablespoons Creamy Blue Cheese Dressing (recipe follows), divided
1 8-ounce can beets, rinsed and sliced
1 cup shredded carrots
2 tablespoons chopped pecans, toasted

Directions

Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low, cover and cook at the lowest simmer for 10 minutes. Pour off the hot water and run cold water over the eggs until they are completely cooled. Peel the eggs, discard 6 of the yolks, chop the remaining yolks and whites.
Toss spinach and 2 tablespoons dressing in a large bowl. Divide between 2 plates.
Top with chopped eggs, beets, carrots and pecans. Drizzle with the remaining 2 tablespoons dressing.

Serves 2.

Creamy Blue Cheese Dressing

1/3 cup reduced-fat mayonnaise
1/3 cup nonfat buttermilk or nonfat milk
1/3 cup nonfat plain yogurt
2 tablespoons tarragon vinegar or white vinegar
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 cup crumbled blue cheese (1 ounce)

Whisk mayonnaise, buttermilk (or milk), yogurt, vinegar, mustard, salt and pepper in a medium bowl until smooth. Add cheese and stir, mashing with a spoon until the cheese is incorporated.

Makes 1 1/4 cups.

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Fast & Easy Dinner: White Bean and Chorizo Salad

partysugar — Wed, 14 Jan 2009 07:45:33 -0800

Take a trip to Spain in your kitchen tonight with this crunchy, filling, and flavorful salad.

Canned white beans are combined with spicy chorizo before being tossed with a sherry vinaigrette. Sliced radishes add a refreshing crispness and black olives finish off this interesting dish with a salty tang.

The hard boiled eggs make the salad wonderfully well-balanced. Serve with crusty bread (for mopping the tasty dressing) and a glass of Spanish wine. For the recipe please read more.

White Bean and Chorizo Salad
From Food and Wine

Ingredients

2 large eggs
One 15-ounce can small white beans, drained
1 ready-to-eat chorizo link (3 ounces), finely diced
1/2 small onion, finely chopped
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped flat-leaf parsley
1/4 teaspoon dried oregano
1/8 teaspoon cumin seeds
1/4 cup extra-virgin olive oil
2 tablespoons sherry vinegar
Salt and freshly ground pepper
4 Boston lettuce leaves
1/4 cup pitted Calamata olives
1 radish, thinly sliced

Directions

Put the eggs in a small saucepan. Cover the eggs with water and bring to a boil. Remove from the heat, cover and let stand for 12 minutes. Drain and run under cold water, gently shaking the pan. Peel the eggs and pat dry.
Meanwhile, in a medium bowl, toss the beans with the chorizo, onion, bell pepper, parsley, oregano and cumin seeds.
Add the olive oil and vinegar, season with salt and pepper and toss well. Let stand for 10 minutes.
Arrange the lettuce leaves in bowls and mound the bean salad on top. Scatter the olives and radish slices all around. Quarter the eggs, arrange them around the salads and serve.

Serves 4.

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These Eggs Remove the Guess Work

YumSugar — Wed, 17 Jan 2007 11:28:09 -0800

Thanks to modern science, you will no longer have to wonder exactly when your soft-boiled, medium-boiled or hard-boiled egg is ready. Why's that? Because the egg is going to tell you itself! Okay, so it's not going to shout out and say "Hey, I'm ready!" but it will have magical (aka science) invisible ink that turns black the minute it is ready. You just have to decide which sort of notification you'd like before you purchase your eggs.

Now if you're wondering why they're doing this:

A spokeswoman for Lion Quality Eggs, the [British Egg Information Service]’s quality assurance scheme, said: “We had a lot of inquiries. We said OK, this is a big issue - people can’t even boil an egg.”

So there you have it. The eggs will hit UK markets this fall. No word on whether or not they'll cost more.

Source: Times Online

How To Boil Eggs

YumSugar — Tue, 03 Apr 2007 09:58:19 -0700

Growing up my favorite part of Easter was decorating the eggs (okay, actually, it may have been the chocolate bunnies, but eggs were right up there). Even now that we're grown up, whenever my family has the opportunity to be together for Easter, we always end up boiling up a batch and dying them. Just in case I'm not the only one who's into dying eggs, I thought I'd give you a few tips on how to boil eggs.

Place eggs in a saucepan with enough water to cover the eggs by 1 inch.
On high heat, bring to a boil.
Cover pan, remove from heat and let sit for 10 minutes (3-4 for soft-boiled and 5-6 for medium-boiled).
While eggs are sitting, fill a medium bowl with ice and water.
Use a slotted spoon to transfer eggs from pan to ice bath. Let sit for 5 minutes.
Remove from ice bath and enjoy!

Photos of Nicoise Salad

YumSugar — Tue, 14 Jul 2009 13:45:23 -0700

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