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All the News That's Fit to Eat - Oct. 8, 2008

YumSugar — Wed, 08 Oct 2008 12:30:05 -0700

Ten multipurpose pantry items that will come in handy for the home cook. - San Francisco Chronicle
Why we have food cravings and what they mean. - Boston Globe
This Columbus Day, learn how the historical voyage changed the way the world eats. - Chicago Tribune
The economic downtown is changing the dynamics of the fine dining industry. - Los Angeles Times
What role does gender play when dining at restaurants? - New York Times
Why onions make us cry, and the best way to stay dry-eyed. - Washington Post
A home cook gets put to the test in a restaurant kitchen. - Miami Herald

Six Makeshift Pantry Meals

YumSugar — Thu, 21 Aug 2008 05:30:09 -0700

You know the scenario: You arrive home late, need to put a meal on the table, and haven't gone grocery shopping. Rather than going out to eat an expensive dinner, stay home and whip up a last-minute meal from the ingredients right out of your cupboard! Here are six of our favorites.

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What Would You Make???

partysugar — Tue, 25 Sep 2007 07:28:33 -0700

Ok here's the scenario: you are at home and hungry for food. You have to make something delicious for you and your boyfriend/girlfriend/spouse/child/friend but the ingredients you have from the grocery store are limited.

You have several uncooked chicken breasts, a batch of fresh arugula, and a log of herbed goat cheese. Using only the products you currently have in your cupboard and refrigerator, what would you make???

To see the list of ingredients you do have on hand, and to see what I would cook up, read more

I would start by chopping one onion and several cloves of garlic. I would add these to a pan and saute until tender.
Next I would add a can of diced tomatoes and the chicken. I would simmer until the chicken is cooked through and meanwhile, boil and cook the pasta.
I would dress the arugula with salt and pepper, lemon juice and olive oil.
Once the pasta is cooked I would add it to the sauce and toss to combine.
To plate I would pile the chicken and pasta sauce in the middle of a shallow bowl. I would top with a helping of the arugula salad and crumble the fresh herbed goat cheese all over the dish.

Now you know what I would make, how about you, what would you make??

In the fridge you have:
milk
butter
eggs
parmesan cheese
ketchup
mayonnaise
mustard
soy sauce
lemons

In the cupboard you have:
garlic
onions
potatoes
extra-virgin olive oil
vegetable oil
cooking spray
vinegar
hot pepper sauce
Worcestershire sauce
dried pasta
canned tomatoes
canned tuna
flour
granulated sugar
brown sugar
baking powder
baking soda
pure vanilla extract
peanut butter
chocolate chips
nuts

In the spice rack you have:
salt
black pepper
cayenne pepper
crushed red pepper
chili powder
paprika
ground cumin
bay leaves
ground cinnamon
ground nutmeg

Source, Source, Source

Not Your Regular Nachos: Leftover Pantry Nachos

partysugar — Thu, 21 Aug 2008 10:16:32 -0700

This week I decided to give myself a nacho challenge. Instead of going to the grocery store to purchase a bunch of ingredients, I would make nachos with items currently in my pantry or refrigerator. Luckily I had leftover chicken, barbecue sauce, and plenty of cheese. The final result was this plate of cheesy, barbecue nachos. I heated the chicken with barbecue sauce and made a simple cheese sauce with low-fat milk, Monterey jack, cheddar cheese, and pickled jalapeños. Sliced black olives and mashed avocado seasoned with lemon juice finished off the dish. A dollop of sour cream was a cooling garnish. While I encourage you to experiment with your own leftover pantry nachos, you can learn how I made mine. To do so, read more.

Leftover Pantry Nachos
Original recipe by PartySugar

Ingredients

1 cup diced cooked chicken
1/4 cup barbecue sauce
1 tablespoon butter
1 tablespoon flour
1 cup low-fat milk
1 1/2 cups grated cheese (use whatever you have on hand, for mine I used orange cheddar and Monterey jack)
salt, pepper, cayenne pepper to taste
1/4 cup diced, pickled jalapeños
1 large handful of whole wheat tortilla chips
sliced black olives, mashed avocado, and sour cream, optional for garnish

Directions

Mix the chicken and barbecue sauce in a small saucepan over medium-low heat. Stir to combine. Heat until warmed through, 8-10 minutes.
Meanwhile, make the cheese sauce. Melt the butter in a large saute pan over medium heat. Add the flour, whisk to combine, making a roux, and stir for 1-2 minutes.
Slowly pour in the milk, whisking constantly. Cook for 1 minute until mixture is thick and bubbling.
Turn the heat down to the lowest setting and whisk in the cheese one small handful at a time. Whisk in all of the cheese and stir until smooth. Season to taste with salt, pepper, and cayenne.
Stir in the jalapeños.
Place a layer of tortilla chips on a serving plate. Top with the melted cheese. Spoon some of the barbecued chicken onto the cheesy chips.
Repeat, topping with more cheese. Garnish with black olives. Dollop the avocado and sour cream in the middle and serve.

Serves 1-2.

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Fall Pantry Favorite: Cranberry Hazelnut Raincoast Crisps

YumSugar — Thu, 22 Oct 2009 14:00:41 -0700

At a recent happy hour hosted by a friend, I found myself conveniently placed near a certain charismatic snack: rustic crisps studded with slivers of dried cranberries and roasted hazelnuts. Despite my attempts to save my appetite for dinner, I couldn't pull myself away from the crackers, which were just as habit-forming when eaten alone as they were with a slather of good goat cheese.

After a little research, I learned that Lesley Stowe's Raincoast Crisps, as they're called, hail from Canada and come in a multitude of flavors, like Raisin Pecan, Fig and Olive, and Salty Date and Almond, and are sold at many Whole Foods stores. I tried several flavors, but the hazelnut, with its mild nuttiness, paired with the slightly chewy consistency of the cranberries, remains my hands-down favorite combination. I'm keeping some stocked to make a mark at impromptu gatherings this Fall.

Have you ever tried Lesley Stowe's Raincoast Crisps?

Ming Tsai's Must-Have Pantry Essentials

YumSugar — Wed, 23 Sep 2009 05:50:32 -0700

Last week, when I caught up with PBS host and restaurateur Ming Tsai, he spoke openly about his love affair with cooking, his latest ventures, and whether he'd be up for Top Chef Masters. In addition, Ming had endless tips for home cooks and rattled off a list of select Asian ingredients no kitchen should be without. To find out what they are, keep reading.
Source: Flickr User mamamusings

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Make Your Own Pumpkin Pie Spice

partysugar — Mon, 09 Nov 2009 05:50:09 -0800

For years I thought pumpkin pie spice was a special spice - only recently did I realize it's actually a spice blend. And, like any spice blend, be it herbs de Provence or a rub for barbecue, pumpkin pie spice is easy to make. Why waste a couple of bucks buying it when you already have the ingredients in your pantry?! All you have to do is stir together ground ginger, cinnamon, and nutmeg and voila! You can use it throughout the holiday season. To get the simple recipe, keep reading.

Glazed Carrots Two Ways - Beginner and Expert

YumSugar — Wed, 04 Nov 2009 05:50:07 -0800

It isn't a true Thanksgiving meal without loads of sides, scattered around the table like banchan at a Korean barbecue. And one side (other than creamed spinach) that I can't do without is a bowl of candied carrots.

The premise behind glazed carrots couldn't be more basic: you simmer the root vegetables in some form of sweetener (sugar, maple syrup, honey, etc.) until the sauce has thickened and coats the carrots.

If you're taking part in a beginner, budget-conscious, or fast Thanksgiving dinner, opt for a two-step recipe made of only four pantry ingredients. Alternately, add citrus for a side that has layers of complexity. Scope out both recipes after the break.

Yummy Link: 10 Things for a Party Ready Pantry

partysugar — Mon, 01 Oct 2007 14:28:33 -0700

To be a truly great hostess, you must be ready for a party at all times. This means stocking your fridge, pantry, and bar with all the necessary foods and alcohols. Check out this list of ten modern entertaining essentials to see if your house is prepared for any impromptu party. - Hostess With The Mostess

Fast & Easy Dinner: Gnocchi With Chard and White Beans

partysugar — Thu, 29 Oct 2009 06:50:38 -0700

If you think gnocchi is a dish that can only be enjoyed in restaurants, think again! These days most grocery stores offer packaged gnocchi in the fresh or regular pasta sections. Why not make this staple a part of your busy-cook pantry? Then when you're in the mood for a comforting Italian-style meal, make this dish! The gnocchi is combined with hearty chard, stewed tomatoes, and white beans. The recipe calls for a topping of mozzarella and parmesan cheese, but if you are trying to eat healthy, simply omit them. Sound delish? Wait till you read the recipe.