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Latest War in the Middle East Over Hummus

partysugar — Wed, 08 Oct 2008 07:45:18 -0700

A group of Lebanese businessmen have accused Israel of stealing their traditional dish, hummus. Although the exact origins of the creamy garbanzo bean spread are unknown, the Lebanese Industrialists Association, lead by Fadi Abboud, plan to sue Israel for ownership. Abboud hopes to make hummus a dish with protected geographical status.

Similar to how feta cheese must be made with Greek sheep and goat's milk or how champagne must be made with grapes native to the Champagne region of France, Abboud believes hummus and other local delicacies (baba ghannouj, tabbouleh) deserve geographical protection. His case may be futile, though; the Protected Geographical Status Law applies only to countries in the European Union. There is no such law in Lebanon and Israel.

I think the whole thing is a bit comical: who has time to fight over the ownership of hummus? Still, I'm curious to see if hummus is declared a product specific to Lebanon. What do you think about the claim?

Fine Living Network Will Soon Be the Cooking Channel

YumSugar — Fri, 09 Oct 2009 10:44:05 -0700

The Food Network will soon be getting a little sister. Yesterday, Scripps Networks Interactive announced it plans to launch another culinary channel next year to replace lifestyle channel Fine Living, or FLN. The new network, to be called the Cooking Channel, will debut in the Fall of 2010.

A third of FLN's programming is already food-related, but according to a release, the new channel will become a 24-hour network focusing on "food information and instructional cooking programming," as well as "food origins, culture, and history."

Scripps, which owns Food Network, Fine Living, HGTV, and DIY networks, certainly seems to be focusing more on food. At the beginning of this week, it publicized plans to expand Food Network to Europe, Africa, and the Middle East. What do you think of the corporation's newest venture? Does it sound redundant - or do you think it will be successful?

Know Your Ingredients: Orange Flower Water

YumSugar — Thu, 10 Sep 2009 15:00:52 -0700

Now that Party's cleared up the mystery around one foreign spirit, Pimm's, I'm going to attempt to demystify another mixer - orange flower water.

A delicate flavoring used in desserts, drinks, and other dishes, orange flower water is a natural extract made from distilling orange blossoms from bitter orange or Seville orange trees. Sometimes known as orange blossom water, it has a delicate yet powerful, jasmine-like scent. The flavoring can be categorized into two different genres - French flower water and Middle Eastern flower water. The French version (like the venerated Provençal brand A. Monteux pictured here) is perfumed and floral, while the Middle Eastern kind is brighter with citrusy notes.

Orange blossom water can be used to enhance the flavor of cocktailsm such as the Ramos Gin Fizz and is an ingredient in true orgeat. It's also a key component in some madeleines, cakes, and cookies. Drops may be used to flavor hot water, a common practice in the Middle East, or other desserts like fruit salad and ice cream. How do you make the most of orange flower water?

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Say Cheese! Tomato and Goat Cheese Tarts

partysugar — Thu, 06 Aug 2009 11:55:37 -0700

Earlier today I teased your tastebuds with a goat cheese quiz, so it's only fair to share my current favorite goat cheese recipe: tomato and goat cheese tarts. Goat's milk has a high amount of fatty acids (much more than cow's milk) that provide the cheese with its characteristic tart flavor.

Goat cheese most commonly comes in a soft, spreadable, crumbly form, although there are hard aged varieties that have a consistency more like feta. Since goats are hardy animals that can survive in areas where cows cannot - parts of the Middle East, Africa, and the Mediterranean - goat cheese is the world's most widely consumed cheese.

I love the salty and creamy flavor of goat cheese and almost always have it in my refrigerator. To see how I paired the tangy cheese with ripe tomatoes to make this easy tart, read more.

I'm a huge fan of Barefoot Contessa's recipes, and this is another winner! The tart dough is simply puff pastry, but she adds layers of flavor with caramelized onions, Parmesan cheese, and chopped basil. I've served this tart many times, both as a main course and a side dish, in individual portions and as a slab. Sliced into smaller pieces it could even work as an appetizer.

Tomato and Goat Cheese Tarts
From Ina Garten

Ingredients

1 package (17.3 ounces/2 sheets) puff pastry, defrosted
Good olive oil
4 cups thinly sliced yellow onions (2 large onions)
3 large garlic cloves, cut into thin slivers
Kosher salt and freshly ground black pepper
3 tablespoons dry white wine
2 teaspoons minced fresh thyme leaves
4 tablespoons freshly grated Parmesan, plus 2 ounces shaved with a vegetable peeler
4 ounces garlic-and-herb goat cheese (recommended: Montrachet)
1 large tomato, cut into 4 (1/4-inch-thick) slices
3 tablespoons julienned basil leaves

Directions

Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to an 11 by 11-inch square. Using a 6-inch wide saucer or other round object as a guide, cut 2 circles from the sheet of puff pastry, discarding the scraps. Repeat with the second pastry sheet to make 4 circles in all. Place the pastry circles on 2 sheet pans lined with parchment paper and refrigerate until ready to use.
Preheat the oven to 425 degrees F.
Heat 3 tablespoons of olive oil in a large skillet over medium to low heat and add the onions and garlic. Saute for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet.
Add 1/2 teaspoon salt, 1/4 teaspoon pepper, the wine, and thyme and continue to cook for another 10 minutes, until the onions are lightly browned. Remove from the heat.
Using a sharp paring knife, score a 1/4-inch-wide border around each pastry circle. Prick the pastry inside the score lines with the tines of a fork and sprinkle a tablespoon of grated Parmesan on each round, staying inside the scored border.
Place 1/4 of the onion mixture on each circle, again staying within the scored edge.
Crumble 1 ounce of goat cheese on top of the onions.
Place a slice of tomato in the center of each tart. Brush the tomato lightly with olive oil and sprinkle with basil, salt, and pepper. Finally, scatter 4 or 5 shards of Parmesan on each tart.
Bake for 20 to 25 minutes, until the pastry is golden brown. The bottom sheet pan may need an extra few minutes in the oven. Serve hot or warm.

Makes 4 individual tarts.

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Coming Soon to a Store Near You: Camel Milk Chocolate

YumSugar — Wed, 22 Jul 2009 09:50:04 -0700

So you're willing to eat mushroom-flavored chocolate - but what about chocolate made from camel milk? Soon, chocolate addicts with adventurous palates will have the opportunity to try the world's first camel milk chocolate. Dubai confectioner Al Nassma, which claims to be the first chocolate made of the unconventional milk, announced yesterday that it plans to expand into other Arab markets, Japan, Europe, and the United States.

"We aim to be the Godiva of the Middle East," the company's general manager, Martin van Almsick, said. He rattled off the benefits of camel milk, including more vitamin C than cow milk, less fat, less lactose, and more insulin, which makes the chocolate a better option for lactose intolerant and diabetic consumers.

Would you try eating camel milk chocolate - or drinking the milk straight up? Is camel milk poised to become the next soy milk?

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Frozen Yogurt Chains Show No Signs of Melting

YumSugar — Wed, 13 May 2009 09:00:44 -0700

With Summer heating up, Nation's Restaurant News reports that many of frozen yogurt's top chains are gearing up for some rather chilly competition. This month, Pinkberry announced it has received an additional $9 million from investors, and plans to open 35 stores in the Middle East as well as expand domestically. Meanwhile, top competitor Red Mango has grand plans of its own - to launch 550 locations over the next five years, and at least 40 new domestic stores this year in states such as Texas.

Last week, New York-based frozen dessert chain Tasti-D-Lite signed a deal to open 35 new stores in New York, New Jersey, and Connecticut over the next ten years. That's in addition to more than a dozen outposts in Nashville, TN, plus 40 more in southern Texas. Yet another competitor, Yogurt-land, plans to more than double in size before the end of the year.

While I did predict that custom blended fro-yo would be the next big trend, I think the industry may have gone a bit overboard. At a time when Starbucks has been forced to lower prices on coffee, do yogurt chains truly believe they can exponentially grow their empires on $5 cups of yogurt? Are you in agreement, or are you simply excited by the prospect of having more frozen yogurt options?

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Yummy Links: From Margaritas to Tom Colicchio

partysugar — Tue, 05 May 2009 08:00:46 -0700

A simple tip for keeping your blended margarita colder longer. - Chow
Speaking of margaritas, here are ten unique flavors to experiment with. - Hostess with the Mostess
Pinkberry, the frozen yogurt chain, announces plans to expand in the Bay Area and the Middle East. - Eater SF
Catch up with New York City's ex-Top Chef contestants. - The New York Times
Only the trailer has been released, but the movie Julie and Julia is already getting criticized. - Eat me daily
What Obama's first 100 days as president mean to serious eaters. - Serious Eats
Find out what's inside actress Jennifer Garner's kitchen. - Bon Appétit
Tom Colicchio talks guitars, tuna, and tequila. - The NYT Magazine

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Know Your Ingredients: Capers

YumSugar — Thu, 23 Apr 2009 12:00:33 -0700

Like hearts of palm, capers have become a fixture in salad bars, smoked salmon spreads, and meat marinades. But besides their characteristically piquant flavor, what do we know about them? Capers have played a significant role in Mediterranean cuisine for thousands of years; early dishes have been traced back to before 3000 BC. These tiny green dots are the immature flower buds of a thorny, prickly bush that's widespread all over the Middle East and Mediterranean.

Processing the buds is labor-intensive, as they must be plucked at a specific point in the maturation process. The bud, which is generally flavorless when fresh, develops an intense, sharp flavor after the blossoms are sun-dried and brined in vinegar, salt, or wine. And while they range in size from 7 mm to the size of a small olive, smaller caper varieties are more aromatic and come with a higher price tag.

Are you astonished to hear that capers have been preserved for thousands of years? What are your favorite ways to enjoy them?

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Come Party With Me: Oscars Viewing - The Look

partysugar — Fri, 20 Feb 2009 09:15:51 -0800

Last year's Oscars was all about golden opulence and red accents, but this weekend the Governors Ball is looking East for inspiration. You can too, when you create the look for an Oscars viewing party. Start by running a red-carpet-like runner down the middle of your table. Serve the popcorn in a big white bowl and let guests help themselves by filling movie popcorn bags. Place the gourmet hot dogs on a pretty floral-printed plate. Metallic river stones and matching candles provide a zen, glowing atmosphere. Place champagne buckets around the room and serve the sparkling wine and cocktail in stemless champagne flutes. Throw plush pillows on the couch and arrange orchids in oversize tubular vases.

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Our Favorite Cocktails

partysugar — Wed, 26 Dec 2007 10:13:31 -0800

I'm always down for a tantalizing concoction, no matter what time of day. The saying, "It's happy hour someplace in the world!" has come out of my mouth countless times! Whether mixed at home or ordered in a bar, a cocktail is a wonderful way to relax, sit back, and toast life. They make a party more festive and give everyone an excuse to let loose! To say cheers to cocktails, I've rounded up my top five from the past year. Here they are, starting with the one in the upper middle, and moving clockwise:

How about you? What cocktail were you obsessed with this year?