YumSugar

Yummy Links: From Shrimp Roll Pizza to Pie Pans

YumSugar — Fri, 24 Aug 2007 07:59:31 -0700

As if that crazy Japanese Double Roll pizza wasn't enough, now Korea has its own Double Roll and it includes shrimp! - Serious Eats
The five cookie finalists in the Mrs. Fields Search for the 30th Anniversary Cookie Contest have been announced. - iVillage
Learn more about fair trade, including 12 ways to shop fair trade. - TeamSugar
Moving to college? Check out these desperate dorm-room tricks and microwave hi-jinxs. - Chow
Summer is full of great produce, and here are five ways to eat more of it. - Apartment Therapy: The Kitchen
Take some time to learn the science behind the restaurant menu. - Will Work For Food
Here's another fascinating vintage recipe. This time it's for Velveeta Nutburgers. - Slashfood
Don't miss this list of eight foods men (and probably women) should eat everyday. - FitSugar
Ever wish you could make just a slice of pie? Well the individual pie slice pan takes you one step closer to that goal. - Baking Bites

Off to Market: Pie Pan

partysugar — Mon, 10 Nov 2008 05:30:51 -0800

Although pie making is a year round activity, I find myself more particular about pies in the Fall. Because they are the sweet accompaniment to holiday dinners, a pie's presentation is incredibly important. A homemade pumpkin meringue pie just doesn't look as special in a disposable, foil pie tin. To ensure that all of our pies are pretty, let's head off to market in search of the perfect pie pan.

Look for decorative, festive pie pans that are also functional and dishwasher safe. Bookmark the pans in the Yum Market on TeamSugar with the keyword tag, Pie Pan. I can't wait to look at your finds!

Please read geeksugar's explanation for more on how to bookmark.

If you don't know where to start searching check out a list of my favorite online shops when you read more

Bed Bath & Beyond
CB2
Cooking.com
Crate & Barrel
Ikea
Linens and Things
NapaStyle
Pier 1
Plum Party
Pottery Barn
Sur La Table
Target
Restoration Hardware
Williams Sonoma
Wishing Fish
World Market

Off to Market Recap: Pie Pan

partysugar — Mon, 17 Nov 2008 05:30:45 -0800

Although pie making is a year round activity, I find myself more particular about pies in the Fall. Because they are the sweet accompaniment to important holiday dinners, a pie's presentation is incredibly important. To ensure that all of our pies are pretty, you headed off to market in search of the perfect pie pan. You looked for decorative, festive pie pans that are also functional and dishwasher safe.

You bookmarked the pans in the Yum Market on TeamSugar with the keyword tag, Pie Pan. I love this pumpkin shaped pie pan that shelleymonster discovered! It's festive, colorful and ideal for transportation. For more pie pans, check out the widget below.

Please read geeksugar's explanation for more on how to bookmark.

Yum's November Must Haves

partysugar — Mon, 02 Nov 2009 12:50:31 -0800

Fall is flying by and it's time to start prepping for the most food-centric holiday of the year, Thanksgiving. Turkey day requires special ingredients, cooking equipment, and entertaining supplies, so we've rounded up some important items that will help you out during November. Here are our must haves for this month.

View Slideshow ›

Know Your Ingredients: Shortening

YumSugar — Mon, 16 Nov 2009 05:50:13 -0800

While baking apple pie, I enlisted the help of my boyfriend, who took notice of the substantial amount of Crisco that was going into the pie dough. What exactly is shortening? he wanted to know. When I couldn't give him a solid answer (no pun intended), I decided it was time to find out.

The term shortening generically refers to any baking fat that's solid at room temperature, like butter and margarine. But more often, it describes a semi-solid fat made from hydrogenated vegetable oil that's used in baking to achieve a "short," or flaky, texture.

By adding hydrogen gas to vegetable oil at a high pressure and temperature, the flavorless substance goes from being a liquid to a solid at room temperature.

Although shortening has fallen out of favor in recent years because it contains trans fat, the ingredient remains a staple around the world for many reasons. It has a higher smoke point than butter or margarine, meaning it won't burn in a sauté pan. It also requires no refrigeration, and can lengthen the shelf life of baked goods. What do you use shortening for?

Source: Flickr User VirtualErn

Celebrate the Season With Pumpkin Brownies

YumSugar — Mon, 02 Nov 2009 16:15:34 -0800

Now that everyone knows that solid packed pumpkin is nothing but 100 percent pure pumpkin, here is a delicious and unexpected Thanksgiving dessert that combines pumpkin with brownies. The spiciness of cinnamon, nutmeg, and cayenne in the pumpkin layer complements the sweetness of the rich brownie layer. I halved the original recipe and rather than bake them in a square pan, I opted to use a mini muffin pan. With a smaller pan, they didn't swirl as well, but it did create a distinct two-layer presentation with just enough richness in the bite-size dessert. If you are over the traditional pumpkin pie, give these delectable pumpkin brownies a try and keep reading for the recipe.

The Basics: Graham Cracker Crust

partysugar — Mon, 21 Sep 2009 05:50:42 -0700

Hey you. Yeah, you. In the baking aisle with a premade graham cracker pie crust in your arms. Stop! Put down the pie crust. Did you know it's easy to make a homemade graham cracker crust? It's seriously the most simple pie crust around - if you have a food processor. All you have to do is pulse the crackers with butter and sugar until the mixture is fine and moist. Then you press into a pie pan, bake, and voila! Pie crust is ready for any type of filling. This recipe is quite versatile. Don't limit yourself to just graham crackers. Wafer cookies, oreos, gingersnaps: These ingredients can be used to make a quick and delicious pie crust. Now the only thing you have to worry about is what to fill it with. To check out the recipe please keep reading.

Fast & Easy Dinner: Capellini-Tomato Pie

partysugar — Thu, 10 Sep 2009 07:50:19 -0700

When it comes to pasta, sometimes it pays to think outside the box. This recipe isn't your grandmother's baked pasta dish. It's healthy, meatless, and not oversaturated with melted cheese.

Instead, it's a clever rendition of a pie with cooked cabbage leaves acting as the crust. Mediterranean ingredients - kalamata olives, capers, tomatoes, and fresh basil - make a filling that is high in flavor, but not in fat.

To serve this creative one-pan meal to your family, get the recipe and read more.

Capellini-Tomato Pie
From Vegetarian Times

Ingredients

1 Tbs. breadcrumbs
8 oz. capellini or other thin, spaghetti-like pasta
6 large outer leaves of savoy cabbage, or more if needed
2 cups chopped tomatoes plus 1 large tomato
30 black olives, chopped, preferably kalamata
1 Tbs. large capers
1 tsp. minced garlic
1 Tbs. olive oil
2 Tbs. fresh sweet basil, minced
Freshly ground black pepper to taste
1/3 cup freshly grated Parmesan cheese
Minced parsley for garnish

Directions

Preheat oven to 350F. Spray deep 10-inch pie plate with nonstick cooking spray, and dust with breadcrumbs.
Bring large saucepan of lightly salted water to a boil, and cook pasta about 10 minutes, or until tender. Drain, and set aside in large mixing bowl.
Trim off any tough ribs at base of each cabbage leaf, and cook leaves in boiling water about 5 minutes, or until tender. Remove from water, drain, and pat dry with paper towels.
Line pie plate with cabbage leaves, using scissors to trim leaves evenly along rim of dish. Make sure to overlap leaves so they completely cover bottom.
Combine cooked pasta, chopped tomatoes, olives, capers, garlic, olive oil, sweet basil and pepper in large mixing bowl, and toss together. Place pasta mixture into lined pie plate, and pat down firmly with wooden spoon or spatula.
Cut tomato into thin slices, and arrange evenly over top of filling. Scatter grated cheese evenly over tomatoes.
Bake 30 minutes. Remove from oven, and cool on rack. Garnish with minced parsley, and serve at room temperature.

Serves 8-10.

Print recipe with images | without images

Wedding Registry 101: Cookware

YumSugar — Fri, 30 Mar 2007 05:57:31 -0700

To round out our wedding registry tips, I thought I'd cover my favorite category, cookware & bakeware. To begin, look at both of your current pots/pans and see if there are any worth keeping, or any sets you have already started. Also look to see what kind of pans you have, are there any you love and want more of? Or maybe you splurged on a fancy brand only to learn you hated the way they heated. Also think about your cooking style. If you're more health conscious, you may want to consider non-stick so that you can use less oil. If you're an aspiring chef, go for hard anodized stainless or copper for superior heat conductivity. To learn what you should look for when selecting pots, pans and bakeware, as well as a pretty full list of things you might want to register for, read more

Be sure to select materials and styles that reflect your cooking style.
Consider registering for a few different types of pans. Stainless steel requires the least maintenance and can go in the dishwasher, and sometimes you really don't feel like washing the pans by hand.
Copper pans are the best heat conductors, yet cool quickly allowing for maximum heat control. They are also oven safe, however you will have to hand wash them and occasionally polish them too.
Stainless Steel pans have a clean look, and are easy to take care of. They're also oven and dishwasher safe (bonus!).
Enameled Cast Iron pans heat slowly, but distribute heat effectively. The ones with porcelain-enamel insides are stick-resistant and the ones with the porcelain-enamel outsides are quite durable and cute. Plus, the enameled ones are dishwasher and oven safe.
If you don't like baking, then there's probably no need for specialty pans such as springform or popover. You may decide to register for more dinnerware or appliances instead.
Consider registering for pan sets as well as individual pieces. This way you'll break apart the range of prices your guests can choose from.
Cookware should feel good and sturdy in your hands. Also note the weight. If you find the pot too heavy to carry while empty, imagine it full of food.
Be sure to include at least 2 round cake pans and a square or rectangular cake pan. Also most muffin/cupcake recipes yield 24, so you may consider adding two to your registry.
For a fully stocked kitchen, you'll want to consider some of the following:
Cookware:
- Sauce Pans
- Sauté Pans
- Stock Pots
- Frying Pans
- Cast Iron Skillet
- Double Burner Griddle
- Casserole Dishes
- Wok
- Grill Pan
- Braiser
- Roasting Pan
- Paella Pan
- Fish Poacher
- Asparagus Pot
- Double Boiler
- Fondue Pot
- Steamer
- Pressure Cooker
- Tea Kettle
- Dutch Oven

Bakeware:
- Pizza Pans
- Muffin Pans
- Cookie Sheets
- Cake Pans (Round, Square, Rectangular)
- Pie Pans
- Tart Pans
- Loaf Pans
- Bundt Pans
- Popover Pans
- Ramekins
- Rolling Pins
- Springform Pans
- SilPat
- Pizza Stone
- Flour Sifter

- Mixing Bowls
- Cookbook Holder
- Measuring Cups

Shown: Sur La Table Professional HD Hard-Anodized Nonstick 8-Piece Cookware Set

In Season: Cherries

YumSugar — Tue, 09 Jun 2009 12:50:02 -0700

Watermelon, strawberries, peaches - there are so many fruits that get me jazzed for Summer, but the cherry is my all-time favorite. Whether it's the mild, yellow rainier or the ultrasweet bing, there's something magical about the sensation of biting through the cherry's taut, shiny skin and getting a burst of sweet, slightly tart, juicy flesh. Take advantage of cherries now, because they have a short Summer season that lasts through July. Find out how to best choose - and use - these miniature stone fruits when you read more.

When picking cherries, select fruits that are firm, plump, and without blemishes. Cherries are among the fruits that don't ripen once they've been picked, so choose the darkest ones for the sweetest taste. Don't discount those bright red cherries, however: they make a wonderful tart addition to pies, jams, and drinks.

Admittedly, my favorite way to eat cherries is out of my hand, but nonetheless, I also enjoy making them a regular part of my Summer kitchen in a multitude of ways:

Serve sweet cherries alongside mint, grapes, and peaches in a Summer fruit salad.
Whip up a fast cherry pan sauce for lamb rib chops.
Make cherries the life of the bar with a cherry mojito or a bing cherry margarita.
Transport yourself to the French countryside by baking a classic cherry clafouti.
Cool down for dessert with ice cream sandwiches made with cherry chocolate ice cream and puff pastry.

What are your favorite tips for preparing cherries? Please share them with me below!