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Noteworthy Nibbles - Sept. 23-29, 2008

YumSugar — Tue, 23 Sep 2008 14:00:54 -0700

This week, spice up your free time with the chili cook-offs that are setting the country aflame. Whether you're looking for an epicurean adventure at the Bellagio, or something more along the lines of a back-country roadkill cook-off, you're in luck. Check out what's going on in your neck of the woods this week, and let us know if we've left anything off the list!

Sante Fe, NM: Santa Fe Wine & Chile Fiesta - Sept. 24-28
Las Vegas, NV: Gourmet's Taste of Bellagio - Sept. 25
New York, NY: Joy of Sake New York - Sept. 25
Providence, RI: Food for Thought - Sept. 25
London, KY: World Chicken Festival - Sept. 25-28

To see the rest, read more.

Emporia, VA: Virginia Peanut Festival - Sept. 25-28
Kingwood, WV: Preston County Buckwheat Festival - Sept. 25-28
Marlinton, WV: West Virginia Roadkill Cook-Off - Sept. 26
Charlotte, NC: Culinary Arts Experience - Sept. 26-27
Irmo, SC: Okra Strut - Sept. 26-27
Los Angeles, CA: American Wine & Food Festival - Sept. 26-28
Lawrenceburg, KY: Anderson County Burgoo Festival - Sept. 26-28
Los Angeles, CA: Feast of San Gennaro - Sept. 26-28
Redondo Beach, CA: Redondo Beach Lobster Festival - Sept. 26-28
Cape Charles,VA: Fall Tomato Festival - Sept. 26-28
Warrens, WI: Warrens Cranberry Festival - Sept. 26-28
Wilmington, VT: Vermont Life Wine & Harvest Festival - Sept. 26-28
Atlanta, GA: The Great Miller Lite Chili Cook-Off - Sept. 27
Wichita, KS: Wagonmasters Downtown Chili Cook-Off - Sept. 27
Charlottesville, VA: Charlottesville Vegetarian Festival - Sept. 27
Urbana, IL: International Beer Tasting & Chili Cook-Off - Sept. 27
Orlando, FL: Festival de Sabores - Sept. 27
St. Louis, MO: St. Louis Wine Festival - Sept. 27-28
Saugerties, NY: Hudson Valley Garlic Festival - Sept. 27-28
Newport, RI: Taste of Rhode Island - Sept. 27-28
San Jose, CA: Family Festa - Sept. 27-28
Manassas, VA: Virginia Wine Festival - Sept. 27-28

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Name That Dish!

YumSugar — Thu, 28 Aug 2008 16:15:57 -0700

With okra in season, this popular Cajun and Creole meal would be a great course to make (it often calls for okra as a thickening agent). Do you know what this dish is called?

Make Use of Your Summer Vegetables with a Skillet Stir-Fry

YumSugar — Sat, 23 Aug 2008 08:00:57 -0700

At the farmers market this week, there was so much gorgeous Summer produce - okra, fresh corn, English peas, tomatoes, zucchini - that I bought it all. Then I got home and wondered: What should I do with this Summer bounty?

My question got answered as soon as I came across this dish while browsing The Kitchen Sink. I was drawn to the vibrant colors, the seasonality of the vegetables, and the effortlessness of throwing them all together in one skillet. The original recipe didn't include peas, and called for more okra, but I modified it to my own personal tastes, as can you. To get my version of this scrumptious skillet, read more.

Summer Vegetable Skillet
Modified from Cooking Light

Ingredients

1 tablespoon extra-virgin olive oil
1 cup fresh English peas, shelled
1 cup fresh yellow corn kernels (about 2 ears)
2 teaspoons minced jalapeno
1 large garlic clove, minced
1 cup okra, trimmed and cut into 1/4-inch pieces
1 cup fresh baby spinach
1 cup cherry tomatoes, quartered
2 tablespoons fresh lime juice
salt and freshly ground pepper to taste

Directions

Heat the olive oil over medium-high heat. Add the shelled peas and enough water to barely cover. Cook over high heat for two minutes.
Add corn; sauté 3 minutes.
Add jalapeño, garlic, and okra; saute 3 more minutes.
Stir in spinach leaves, and cook another 2 minutes, until leaves have begun to wilt.
Stir in tomatoes, then remove from heat. Add remaining ingredients.

Serves 4.

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In Season: Okra

YumSugar — Thu, 14 Aug 2008 14:22:23 -0700

Today at the farmers market the okra looked so fresh that I had to buy some. Right now is the perfect time to purchase a seasonal ingredient like okra, which is only available through early fall. The folks at Padao Farms, the stand where I got my beloved okra, gave me a few tips for picking the pods. To get pointers for picking okra, read more.

When selecting okra, choose the size that accommodates your culinary needs (my personal preference is a medium size). Avoid the very largest okra, however, which are tough.
Firmness indicates the okra was recently picked. A good test: Wrap your fingers around the okra and use your thumb to test the strength of the vegetable's tip. If it seems like it could snap, then its firm and fresh. Eschew limp selections that don't pass the test.
Store in a loose bag in the refrigerator and use within two to three days.

Okra tastes great when breaded and baked or fried, as a replacement for zucchini in ratatouille, or in a stew like gumbo. You can even toss raw okra into a salad with a light vinaigrette. What are your favorite uses for okra?

Yummy Links: From the Barefoot Contessa to Ginger Ale

partysugar — Fri, 11 Jul 2008 08:00:37 -0700

Go inside the Barefoot Contessa's downtown Manhattan apartment. - Serious Eats
The FDA has ruled that high fructose corn syrup is still considered natural. - Slashfood
Learn how to make the perfect martini. - Chow
Bake up a batch of strawberry goat cheese scones. - Baking Bites
If it's too hot to bake in your neck of the woods, consider cooling down with this no-cook biscotti mascarpone parfait. - GlamDish
America's sassiest lifestyle guru, Steve Kemble, teaches you how to host a high style, no stress party. - Hostess with the Mostess
Did you know okra is in season? - The Kitchn
Make homemade ginger ale for just .61 cents. - The Epi-Log

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Food Section Sampler - Aug. 19, 2009

YumSugar — Wed, 19 Aug 2009 11:30:00 -0700

When prepared right, okra can taste reminiscent of asparagus and eggplant, with none of the slime. - San Francisco Chronicle
The hottest table in town, Restaurant City, is a virtual eatery that can only be accessed through Facebook. - Los Angeles Times
Pay attention to the story behind cheap food prices. - Washington Post
Dates are in serious demand during the Islamic month of Ramadan. - Boston Globe
To taste some of the world's most exquisite fruit, you'll have to fly to Asia. - Wall Street Journal
With Portuguese delights, the secret is in the piri-piri pepper sauce. - Chicago Tribune
If you're missing out on this season's tomatoes, make a BLT with plums instead. - New York Times

Talking Top Chef With Padma and Tom

YumSugar — Mon, 10 Mar 2008 13:35:11 -0700

As you probably know, the next season of Top Chef starts this Wednesday, Mar. 12. The contestants look - if I can borrow a word from Project Runway - fierce and the competition should be exciting.

We recently had the opportunity - along with a large group of other folks - to sit down and chat with Padma and Chef Tom. They talked about the talent during this season, their interaction with past contestants, the producers, and their food pet peeves. To find out what they had to say, read more.

On why they come back each year:

Padma: Well I’ve been doing it for three seasons, but I just love food. You know again, we’re surrounded by people talking shop and, you know, I’m the kind of girl that talks about dinner as I’m finishing up lunch.

So it’s the perfect job for me.

Tom: You know, for me the show is - sort of means something in the industry now. And what really keeps me going is I kind of treat the contestants as if they were working for me in my kitchen. And sometimes I’m harsh because I’m harsh on the cooks in my kitchen. And there are other times that I’m very encouraging. . . And so, you know, part of being a chef is teaching. And so I get a lot of gratitude out of, you know, meeting these young chefs who I probably wouldn’t know and seeing what they’re doing.

On keeping in touch with the contestants:

Padma: I run into Ilan and I run into Sam because they’re in New York. So once in awhile I’ll see them and, you know, it’s always nice to see them.

Tom: Well I run into - you know, Sam, I actually brought him down to Florida to do something. It was - we were cooking for the Naples Wine and Food Auction, and I brought him down to be one of the feature chefs down there. Actually, Harold was on that trip, too along with two other chefs that are friends of mine.

On their food pet peeves:

Padma: Tom doesn’t like skins on bell pepper.

Tom: But I’ll eat that. I will not eat okra. I hate it. That and grated mountain yams for the same reason - slimy.

Padma: It’s not slimy when I make okra. I fry okra.

Tom: I don’t care who makes it. You can fry it. You can do whatever you want with it. You can keep it. All the okra lovers out there, there’s just more for them because I don’t want it.

Padma: Yeah. I don’t like raw onions. It’s too pungent for me. I don’t mind, you know, little tiny bit of something but I really am not into raw onions - not on my burger, not on my salads, not on anything.

On the Top Chef producers:

Tom: You know, the one great thing I think about, at least I think for the integrity of the show is - and I know there’s a little disclaimer on the credits, but the producers so far - and I don’t expect they will - have never got involved with who stays or who goes.

They’re there when we’re deliberating because they have to be. They’re shooting it. They also need to know because they have to set cameras and stuff like that when we, you know, announce the winner or loser.

But they, at times, have said are you sure that’s the right person? And we’re like yes, and we’re sure it’s the right person. But they have never influenced our decision.

And most people will not accept that at all. They’ll just say no, this is all predetermined, someone figures it out and that’s it. And it’s not the case.

So there you have it. Be sure to tune in on Wednesday for the season premiere!

Photos courtesy of Bravo.

Yummy Links - From Upscale Jello Shots to Pan-Glazed Tofu

YumSugar — Tue, 06 Feb 2007 13:58:57 -0800

Admit it, you secretly love Jello shots, why not try this grown up version of Jello with booze. - Delicious Days
Don't miss all these great Valentine's candy taste test and reviews. - Candyblog
I told you all about the upcoming food trends, but now you can check out the 2007 restaurant menu trends. - Slashfood
This recipe for Dahi Bhindi (okra cooked in yogurt) looks so delicious, that I, someone who does not even remotely enjoy okra, am tempted to make it this evening. - Hooked on Heat

In case you're tired of drinking your green tea, you can now eat it. Be sure to check out this recipe for a green matcha loaf. - Nami-Nami
If you somehow didn't get enough, check out another perspective of the SF Fancy Food Show - YummySF
This Pan-Glazed Tofu with Thai Red Curry Sauce looks so great that I think I might even trick my guy into eating it for dinner. - The Wednesday Chef

What's Yummy This Week - YumSugar Weekly Recap

YumSugar — Sat, 16 Aug 2008 07:00:11 -0700

My latest sandwich creation is inspired by a warm Summer night with friends.
PartySugar plans a movie club meeting, complete with a full corn tasting menu.
Could a Playboy Bunny ruin this restaurant chain's wholesome image?
For a different warm-weather refreshment, try this ginger beer cooler.
Summer stone fruit and a comforting dessert are combined to make my latest popsicle creation.
This week's nachos highlight the savory flavors of Spain.
Now that okra is in season, here are a few tips on selecting and preparing it.
Just how clean are restaurants across the country?

Fast & Easy Dinner: Catfish Gumbo

partysugar — Tue, 05 Feb 2008 03:18:31 -0800

In honor of today being Mardi Gras, make a quick cooking gumbo for dinner. Serving a traditional dish is a great way to familiarize your family with different culture's cuisines. Gumbo is a Creole specialty with okra, onions, celery, and bell pepper. In this rapid version, canned corn and beef broth add flavor. The catfish is cooked in the sauce and the entire dish is seasoned with hot sauce. To experiment with the recipe, read more.

Catfish Gumbo
From Mealtime

The flavor of New Orleans, served over fresh-cooked rice (if desired): a delicious way to celebrate! Made with convenient canned tomatoes, okra, and corn, along with onion, bell pepper, and celery, this gumbo provides a nourishing way to serve an array of six nutrient-rich, colorful vegetables to your family!

2 tablespoons olive oil
1 medium onion, chopped
1 small green bell pepper, chopped
1/2 cup chopped celery
4 garlic cloves, minced
1 can (14 1/2 ounces) diced tomatoes, no-salt added, undrained
1 can (14 ounces) low-sodium beef broth
1 can (14 ounces) sliced okra, drained
1 can (11 ounces) corn kernels, drained
1 bay leaf
1/2 teaspoon dried thyme, crumbled
1/2 teaspoon salt, optional
1/8 to 1/4 teaspoon cayenne pepper
1 pound catfish fillets, tilapia or other firm, white fish fillets, cut in 1" chunks
Hot pepper sauce to taste

Heat the oil in a large, heavy deep skillet or Dutch oven over medium heat. Add the onion, bell pepper and celery; cook, stirring often, until tender, about 5 minutes. Add the garlic and saute for another minute.
Stir in the tomatoes, broth, okra, corn, bay leaf, thyme, salt if desired and cayenne. Bring to a boil, reduce the heat, cover, and simmer for 20 minutes.
Just before serving stir in the fish and cover. Cook, stirring gently 2 or 3 times, until fish is just cooked through, about 5 minutes.
Remove the bay leaf and season with hot sauce. If desired, serve over hot cooked rice.

Serves: 6

Nutritional Information Per Serving: Calories 250; Total fat 12g; Saturated fat 2g; Cholesterol 50mg; Sodium 480mg; Carbohydrate 17g; Fiber 4g; Protein 18g; Vitamin A 10%DV**; Vitamin C 50%DV; Calcium 6%DV; Iron 10%DV

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