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Yum's August Must Haves

partysugar — Fri, 01 Aug 2008 05:30:08 -0700

The dog days of Summer are upon us, and August is an exciting month this year. Not only is it a time for Summer vacations, but both the Beijing Olympics and Slow Food Nation are happening. Here's my list of everything you need to survive (and celebrate!) August in the most fabulous foodie style.

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Yummy Links: From Pac-Man Cupcakes to Dog Meat

partysugar — Tue, 15 Jul 2008 09:00:04 -0700

Wow your geek friends with a Pac-man cupcake cake. - Slashfood
Suggestions for making the perfect wedding toast. - Chow
Speaking of weddings, here are five tips for picking the best caterer. - GlamDish
What exactly is fondant. - Baking Bites
Do you have what it takes to win a Major League Eating competition? Find out when you play Nintendo Wii's new Major League Eating: the Game. - Serious Eats
Use a bundt pan to easily remove corn kernels from the cob. - Simply Recipes
Celebrate the season's first tomatoeswith rosemary, garlic, and a grill. - The Kitchn
Chinese officials have confirmed that dog meat will NOT be served at any restaurants connected to the Beijing Olympic games. - The Epi-Log

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Top Chef Quiz: Culinary Olympics

partysugar — Thu, 19 Nov 2009 10:15:16 -0800

Things took a serious turn on the most recent episode of Top Chef. The cheftestants had to cook serious food for some serious chefs. Thomas Keller appeared, the Voltaggio brothers struggled, and Kevin experimented with the culinary technique known as sous vide. How closely were you watching? Find out when you take the quiz!

Photo courtesy of Bravo

Take the quiz

Come Party With Me: Olympics Viewing - Invite

partysugar — Mon, 04 Aug 2008 11:15:15 -0700

The Olympics start this Friday, so naturally this week, I'm planning an Olympics viewing party! You can host this party while watching the opening ceremony, or invite friends to enjoy your favorite sporting event. After checking the online schedule of the games to determine the date of your viewing, send invitations. These festive postcard invites are simple to make, to learn how it's done, read more.

To make similar invitations you will need the following supplies:

colored cardstock
glue
scissors
computer and printer

To assemble the invite:

Create a new document in Microsoft Word. Insert a circle and copy it four times so you have five circles. Arrange in the staggered pattern of the Olympics symbol. Change the color of each to coordinate with the symbol: blue, yellow, black, green, and red. Underneath the circles, write out "Let the Games Begin!" Print out on plain paper and set aside.

Open another new document. Write out the details of the party and center to the left of the page. For my message I used the font Baskerville Semibold in size 12 to write the following text:

Please join me in celebrating
The 2008 Olympic Games
At a Gymnastics Viewing Party

Sunday August 10, 2008
The competition starts at 6:30.
La Casa de Party, San Francisco

RSVP: psugar@sugarinc.com

Print on plain white paper and check for grammar or spelling mistakes. Once satisfied with the wording, print on the colored cardstock.

Cut down to the size and shape of a postcard.

Cut out the Olympic symbol. Glue to the back of the postcard.

Write the guest's address next to the text, stamp, and send.

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Come Party With Me: Olympics Viewing - The Look

partysugar — Fri, 08 Aug 2008 09:15:11 -0700

Let the colors of the Olympic symbol - blue, yellow, black, green, and red - inspire the decor of your Olympics viewing party. Start by running a white cloth down the middle of a buffet table. Set the food on five circular plates arranged in the Olympic symbol pattern. Stack napkins nearby.

Stock the bar, complete with punch bowl and glasses, on another table. Make sure there is plenty of seating and that the television can be seen from all points of view. Yellow bouquets look lovely on small end tables. An official Beijing, panda bear pin makes a festive and fabulous party favor.

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Come Party With Me: Olympics Viewing - Drinks

partysugar — Thu, 07 Aug 2008 12:15:54 -0700

When guests arrive at your Olympic viewing, surprise them at the door with a chilled shot of Canton Ginger Liqueur. The shot will loosen up shy friends and get the conversation flowing. Next offer guests a glass of strawberry-lychee punch. Muddled with fresh strawberries, China's most cherished fruit sweetens this delicious rum cocktail.

Also have beer, wine, and sparkling water on hand. To learn how to make this cool, refreshing strawberry-lychee concoction, read more.

Strawberry-Lychee Punch
From Food and Wine magazine

Ingredients

3 small strawberries, hulled
1/4 ounce Simple Syrup
1 canned lychee plus 1/4 ounce syrup
2 ounces light rum
1/2 ounce fresh lime juice
Ice

Directions

In a cocktail shaker, muddle the strawberries, Simple Syrup, lychee and lychee syrup
Add the rum, lime juice, and ice, shake well, and pour into an ice-filled red wine glass.

Makes 1 drink.

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Come Party With Me: Olympics Viewing - Dessert

partysugar — Wed, 06 Aug 2008 15:00:38 -0700

Like a medal ceremony during the games, the dessert to your Olympic viewing should be rewarding and sweet. During the Summer nothing beats homemade ice cream, so wow guests with fresh scoops of cold, green tea ice cream.

This exotic flavor continues the Asian-influenced theme of the menu. Make the mixture the night before the party and freeze in an ice cream maker a half an hour before serving.

To learn the technique for green tea ice cream, read more.

Green Tea Ice Cream
From Teality

Ingredients

1/2 cup granulated sugar
1/2 cup water
1 teaspoon mirin
1 tablespoon green tea powder (recommended: Matcha)
1 cup whole milk
1 cup heavy cream

Directions

Combine the sugar and water in a small saucepan. Place the saucepan over low heat and bring to a simmer, then simmer, stirring, for about 5 minutes. Add the mirin to the saucepan, stir, and immediately remove from heat.
Dissolve the green tea powder in about 3 tablespoons of the sugar water from the saucepan, stirring until completely blended.
Pour this mixture back into the saucepan with the remaining sugar water. Add the milk and return to heat, until green tea powder is completely dissolved.
Remove from heat and add cream to the mixture, combining well. Refrigerate until thoroughly chilled.
Transfer the mixture to an electric ice cream maker and churn and chill for about 35-40 minutes, or according to manufacturer's instructions.
The texture of the ice cream should be smooth and thick. You can serve this immediately, or transfer the ice cream to a plastic freezer container and freeze for a firmer texture.

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Come Party With Me: Olympics Viewing - Menu

partysugar — Tue, 05 Aug 2008 09:00:57 -0700

The Olympics are taking place in Beijing, so I plan on serving a dim sum-inspired Chinese menu. Dim sum are small dishes usually consumed at brunch. Since my viewing is in the evening, the recipes aren't necessarily über-traditional; they are, however, divinely delicious. Shrimp shau mai are bite-sized pillows packed with delicate flavors. Chinese spareribs with teriyaki glaze will satiate the hunger of carnivore guests, while sweet and spicy fried cauliflower will tantalize the vegetarian tastebuds. When served in individual take out containers, spicy sesame noodles make an excellent hors d'oeuvre.

If you have a large crowd coming over, supplement this homemade menu with store bought Spring or Summer rolls and pork buns. To check out the recipes, read more.

Shrimp Shau Mai
From Martha Stewart

Ingredients

1/3 cup chopped canned water chestnuts
1/4 cup chopped scallions
1/2 pound shelled and deveined shrimp, chopped
2 teaspoons toasted sesame oil
2 tablespoons peanut oil
1 tablespoon sherry wine
2 teaspoons cornstarch
1 to 2 teaspoons sugar, optional
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 package wonton wrappers
Shau Mai Dipping Sauce, recipe below

Directions

In a large bowl, mix together water chestnuts, scallions, shrimp, sesame oil, peanut oil, sherry wine, cornstarch, sugar, if desired, salt, and pepper.
Using a knife, trim the edges of each wonton wrapper to form a round. Place 1 tablespoon filling in the center of each wrapper; moisten edges with water. Cup your hand around wrapper, gathering folds up and around the filling. Press gathered folds lightly around filling to adhere.
Fill a large skillet or wok with 2 cups water; bring to a boil.
Set a bamboo steamer into skillet and line with a damp piece of cheesecloth or a piece of parchment paper. Place shau mai in steamer about 1-inch apart. Cover and cook until filling is cooked through, 6 to 8 minutes. Serve immediately with dipping sauce.

Makes 20.

Shau Mai Dipping Sauce

1/3 cup unseasoned rice-wine vinegar
2 tablespoons freshly grated and peeled ginger

Mix together vinegar and ginger in a small bowl.

Makes enough for 20 shau mai.

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Chinese Spareribs with Teriyaki Glaze
From Tyler Florence

Ingredients

Spiced spare ribs:
2 (4-pound) racks pork spareribs, trimmed of excess fat
1/2 cup Chinese five-spice powder
Sea salt and freshly ground black pepper
Teriyaki glaze:
1 cup low-sodium soy sauce
1 cup grapefruit juice
1/4 cup hoisin sauce
1/4 cup ketchup
3 tablespoons rice vinegar
1/4 cup brown sugar
1 fresh red chili, minced
2 garlic cloves, smashed
2-inch piece fresh ginger, whacked open with the flat side of a knife
2 tablespoons sesame seeds, for garnish
Chopped fresh cilantro and green onion, for garnish

Directions

Preheat the oven to 300 degrees F.
Rub the ribs all over with the five-spice powder; then season generously with salt and pepper. Put the ribs in a single layer in a roasting pan and slow-roast until they are almost tender, about 2 hours.
Meanwhile make the glaze. In a large bowl combine the soy sauce, grapefruit juice, hoisin sauce, ketchup, vinegar, brown sugar, chili, garlic and ginger in a saucepan. Bring the sauce to a simmer over medium heat. Cook until the sauce reduces and thickens then remove from the heat. Strain the sauce and reserve.
When the ribs are about 30 minutes away from being done, baste them with the teriyaki sauce. Cook until the meat pulls easily from the bone (about 1/2-inch of bone will show).
Just before serving, preheat the broiler. Baste the ribs again with the teriyaki sauce and brown them under the broiler for 5 to 8 minutes. Keep a close eye on these guys - ribs go from perfectly crisp to perfectly burnt in seconds.
Separate the ribs with a cleaver or sharp knife, pile them on a platter, and pour on the remaining sauce. Sprinkle with sesame seeds, chopped cilantro, and green onion before serving.

Serves 8.

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Indian-Chinese Sweet and Spicy Fried Cauliflower
From Saveur magazine

Ingredients

12 cloves garlic
4 2" pieces peeled fresh ginger
(3 cut into thin coins, 1 julienned)
1 head cauliflower, cut into large florets
Kosher salt
2⁄3 cup cornstarch
2⁄3 cup flour
1 tsp. red chile powder
Freshly ground white pepper
2 tsp. plus 3 tbsp. soy sauce
Peanut oil for frying
2 small onions, chopped
8–10 Thai chiles, thinly sliced
1⁄2 cup ketchup
1 1⁄2 tbsp. sesame oil
2 scallions, thinly sliced
Cilantro leaves

Directions

Purée garlic, ginger coins, and 1⁄3 cup water in blender; set aside. Boil cauliflower in a pot of salted water until tender, 6–7 minutes; drain.
Whisk together cornstarch, flour, chile powder, 1⁄2 tsp. salt, and 1⁄4 tsp. pepper in a bowl. Stir in half the garlic paste, 2 tsp. soy sauce, and 3⁄4 cup water to make a batter.
Pour oil into a large deep skillet to a depth of 1"; heat over medium-high heat. Working in batches, dip cauliflower in batter; fry until golden, 5–6 minutes. Using a slotted spoon, transfer to a paper towel–lined plate.
Drain all but about 6 tbsp. of the oil. Add onions; cook for 3–4 minutes. Add chiles and remaining garlic paste; cook until paste is lightly browned, 3–4 minutes.
Add ketchup, remaining soy sauce, sesame oil, and 1⁄3 cup water. Boil; lower heat to medium-low; simmer until thick, 1–2 minutes.
Season with salt and pepper to taste; toss cauliflower in sauce. Garnish with remaining ginger, scallions, and cilantro. Serve with white rice, if you like.

Serves 4.

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Spicy Sesame Noodles
From Bon Appetit magazine

Ingredients

1 tablespoon peanut oil
2 tablespoons minced peeled fresh ginger
2 garlic cloves, minced
3 tablespoons Asian sesame oil
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
11/2 tablespoons sugar
1 tablespoon (or more) hot chili oil*
11/2 teaspoons salt
1 pound fresh Chinese egg noodles (about 1/16 inch in diameter) or fresh angel hair pasta
12 green onions (white and pale green parts only), thinly sliced
1/2 cup coarsely chopped roasted peanuts
1/4 cup thinly sliced fresh Thai basil leaves

Directions

Heat peanut oil in small skillet over medium heat. Add ginger and garlic; sauté 1 minute. Transfer to large bowl. Add next 6 ingredients; whisk to blend.
Place noodles in sieve over sink. Separate noodles with fingers and shake to remove excess starch.
Cook in large pot of boiling salted water until just tender, stirring occasionally. Drain and rinse under cold water until cool. Drain thoroughly and transfer to bowl with sauce.
Add sliced green onions and toss to coat noodles. Let stand at room temperature until noodles have absorbed dressing, tossing occasionally, about 1 hour.
Stir in peanuts and Thai basil; toss again. Season to taste with salt and pepper. Serve at room temperature.

Serves 4-6.

*Available in the Asian foods section of many supermarkets and at Asian markets.

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Food Network Aims to Entertain With 2010 Lineup

YumSugar — Tue, 10 Nov 2009 11:30:20 -0800

Looks like Food Network's switching gears to focus less on cooking expertise and more on entertainment. On the roster for 2010: more Brian Boitano, and a new show, Worst Cooks in America.

Worst Cooks in America, which premieres Sunday, Jan. 3, features 12 "hopeless cooks" who are divided into two teams, one under the tutelage of network vet Anne Burrell and the other led by Arizona chef Beau MacMillan.

The show's premise: bad cooks undergo a five-week "culinary boot camp" where they will learn kitchen techniques from Burrell and MacMillan that they must apply in weekly elimination challenges.

After the contestants have been narrowed down to two, they will compete for a grand prize of $25,000 in a final challenge that has them preparing a three-course meal for a panel of food critics who think the dishes have been prepared by chefs Anne and Beau.

For even more entertainment, Brian Boitano fans should also stay tuned for the return of the Olympic medalist, who's back with a second season of the screwball show What Would Brian Boitano Make? in March. Will you tune in to watch either of these shows - or are they too far a departure from the classic cooking shows that once dominated Food Network?

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Biggest Headline of 2008: The Bocuse d'Or Gains Momentum

YumSugar — Tue, 16 Dec 2008 14:00:41 -0800

This year has been a momentous one for the Olympics - not just in sports, but in the culinary arena as well. The Bocuse d'Or - considered the Olympics of food and the world's most prestigious award for French cuisine - is scheduled for Jan. 28 and 29, 2009 in Lyon, France. The rigorous selection process, however, gained plenty of attention in 2008.

It all began this Summer, when we caught up with Hung Huynh at the Aspen Food and Wine Classic, and the Top Chef Season 3 winner revealed his wish to be a semifinalist - which he was. In July, the American Bocuse d'Or advisory board, which includes Daniel Boulud, Thomas Keller, and Tom Colicchio, selected eight semifinalists to compete for the coveted chance to represent the US. The judges appointed were even more prestigious, with highly respected chefs such as Jean-Georges Vongerichten involved in choosing a winner. On September 26 and 27, the semifinalists faced off in a culinary challenge hosted by Al Roker, Food and Wine editor Dana Cowin, and John Besh at the Epcot Center.

After two full days of competition, Timothy Hollingsworth, a sous chef at The French Laundry, was selected as the US representative. Currently, Hollingsworth is training directly under Keller as he prepares to represent America in next month's championships, where Paul Bocuse, the French founder of the competition, will be on hand to observe and officiate. No American chef has ever won the final competition and the closest one has come to seeing gold was sixth place in 2003. Could Hollingsworth be the first?

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