YumSugar

Are Restaurant Portions Too Large?

YumSugar — Fri, 02 May 2008 10:30:00 -0700

When we were in Los Angeles for the Sugar Party, a bunch of us ended up grabbing breakfast at the infamous Saddle Ranch. Little did we know that five plates could have fed 10 people or more! The portions were ridiculously large, and we all started talking about how out of control portions at restaurants can be. Do you think that's true?

At What Meal Do You Eat The Most Food?

partysugar — Thu, 16 Aug 2007 04:48:31 -0700

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Ridiculously Simple Tip: Pre-Portioned Butter

YumSugar — Tue, 08 May 2007 05:59:32 -0700

Here's a quick tip that we just started implementing in our household. When we take out a new stick of butter, we immediately cut it into tablespoon sized slices (you can use the guidelines on the wrapper to help figure out how big your slices should be). Since most ingredients call for butter in tablespoons (or half tablespoons), it makes it really easy to just grab the pat and go. A little bit of simple prep now will save you time later!

Come Party With Me: Last-Minute Thanksgiving - Menu

partysugar — Tue, 24 Nov 2009 07:50:22 -0800

Thanksgiving is two days away, and if you've all of a sudden realized that you're in charge of planning, cooking, and hosting a dinner, don't freak out. I've got your back - and an incredibly easy menu that can be put together in just about two hours. For the appetizers, take some help from the store. Pick up your favorite cheese, crackers, dried fruit, and nuts. Use these items to throw together an uncomplicated yet stunning cheese display. When it comes to the main course, the simpler the better. Serve turkey breast roasted with lemon and thyme, mashed sweet potato paprika puree, and a hearty, healthy portion of braised kale.

Thanksgiving isn't about the quantity of food, it's about the quality of conversation you have while enjoying the meal. To savor these dishes with loved ones, get the recipes and read more.

Early Bird Turkey
From Every Day With Rachael Ray

Ingredients

Two 2 3/4-pound boneless turkey breast halves with skin on
One 2 1/4-pound bone-in turkey thigh
1 tablespoon extra-virgin olive oil
1 tablespoon fresh thyme leaves
1/2 teaspoon salt
1 tablespoon pepper
1 lemon, halved crosswise
1/2 cup chicken broth
Store-bought cranberry sauce, for serving

Directions

Position a rack in the upper third of the oven and preheat to 400°. Arrange the turkey parts on a rimmed baking sheet, tucking the smaller end of each breast under to make an even thickness. Drizzle with the olive oil and season with the thyme, salt and pepper. Place the lemon halves, cut side down, in the pan. Roast until a meat thermometer inserted in each piece registers 155°, about 55 minutes.
Transfer the turkey parts to a cutting board and tent loosely with foil; let stand for 20 minutes before slicing.
Meanwhile, pour the chicken broth into the baking sheet, scraping up any browned bits. Pour into a microwaveable cup; skim the fat that rises to the surface. Microwave on high power for 1 minute. Serve the turkey pan sauce with the sliced turkey and cranberry sauce.

Serves 8.

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Sweet-Potato Purée With Smoked Paprika
From Gourmet

Ingredients

3 pounds sweet potatoes
1/2 stick (1/4 cup) unsalted butter, cut into 1/2-inch cubes and softened
1/3 cup heavy cream
1/4 teaspoon sweet or hot smoked paprika
1/4 teaspoon salt, or to taste
1/8 teaspoon cayenne, or to taste

Directions

Put oven rack in middle position and preheat oven to 400°F.
Prick each potato once with a fork, then bake potatoes in a foil-lined shallow baking pan until tender, about 1 hour.
When cool enough to handle, peel, then cut away any eyes or dark spots.
Purée potatoes with butter, cream, paprika, salt, and cayenne in a food processor until smooth.

Serves 8.

Make Ahead: Purée can be made 1 day ahead and chilled in an airtight container. Reheat in a double boiler or a metal bowl set over a saucepan of simmering water, stirring occasionally.

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Braised Kale
From Food & Wine

Ingredients

1/3 cup extra-virgin olive oil
4 garlic cloves, very finely chopped
1 1/2 cups chicken stock or low-sodium broth
3 pounds kale, stems and inner ribs discarded, leaves coarsely chopped
Salt and freshly ground pepper

Directions

In a very large soup pot, heat the olive oil. Add the garlic and cook over moderately high heat, stirring, just until fragrant, about 30 seconds.
Add the chicken stock, then add the kale in large handfuls, letting it wilt slightly before adding more. Season with salt and pepper, cover and cook over moderate heat until the kale is tender, about 5 minutes.
Remove the lid and cook until the liquid has evaporated, about 3 minutes longer. Transfer to a bowl and serve.

Serves 12.

Make Ahead: The braised kale can be covered and refrigerated overnight. Reheat before serving.

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Yummy Links: From Martinis to Foie Gras

partysugar — Fri, 16 May 2008 06:45:34 -0700

If a classic bridal shower isn't your style, consider hosting a girls' night in martini party. - My Recipes
Now that grilling season is upon us, be sure you know the difference between gas and charcoal grills. - Chow
Over evite? Try the new alternative Pingg, an eco friendly, chic way to send invitations. - Pingg
These luscious centerpieces make me want to host a Spring dinner party! - Hostess with the Mostess
Slightly disturbing: the difference between portion sizes then and now. - Divine Caroline
Watch as kung fu master, Ho Eng Hui, breaks through a coconut with his index finger, it's absolutely insane! - Serious Eats
The city of Chicago has repealed the foie gras ban. -Slashfood

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Nonni's Makes It Rain Meatballs With New World Record

YumSugar — Mon, 02 Nov 2009 15:05:14 -0800

When I saw the trailer for Cloudy With a Chance of Meatballs, I wondered: what could be better than living in an alternate universe where it rains meatballs? Well, I think I've found my answer.

It's a 222.5-pound meatball that emerged over the weekend, blowing all other past meatball records out of the water. The gargantuan ground beef spectacle, which was created by Matthew Mitnitsky of Nonni's Italian Eatery in Concord, NH, was confirmed by the Guinness Book of World Records to be the (new) record holder of the world's largest meatball, beating out a recent 198.6-pound feat created on Jimmy Kimmel.

The best part? The now-famous meatball was broken down into manageable portions, then packaged and delivered to local shelters. What do you think? Delicious or disgusting?

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Taste Test: Hormel Pepperoni Minis

YumSugar — Thu, 24 Sep 2009 15:00:25 -0700

Both PartySugar and I are fiends for cured meats as well as suckers for anything mini - so you can imagine our reactions when we opened up a parcel that was filled with pocket-sized packs of Hormel Pepperoni Minis! I stepped out to run an errand, but Party confessed she couldn't wait for me to get back to break into them. Were they as delicious as they were tempting? Find out when you keep reading

Chef's Tip: Freeze Extra Sauce In Single Serving Portions

partysugar — Mon, 14 May 2007 06:03:51 -0700

I went to dinner the other night with the ruggedly down-to-earth Nick (Michael Chiarello's sous chef!) who cooks restaurant style meals in his tiny kitchen at home. He gave me a great tip that I just had to share with all of you. If you live alone, or are only cooking for two, make a large batch of sauce like a red-wine lamb reduction (that was his total cheffie example, but you could do the same with tomato sauces, pesto, etc.) and freeze it in ice cube trays. Once frozen, pop the sauce cubes into a ziplock for easy storage. When you are cooking for one or two, you can pull out a couple of cubes and not have to defrost your whole quart or more of sauce. This is the easiest way to freeze/defrost alot of sauces and reductions.

Nestlé Toll House Cookie Dough Makes a Comeback

YumSugar — Tue, 25 Aug 2009 11:41:46 -0700

One of the food industry's more massive headlines occurred at the end of June, when a deadly strain of E. coli bacteria was discovered in a batch of Nestlé Toll House refrigerated cookie dough. Two months later, Nestle is returning its dough batter to shelves - albeit with an important warning.

At least 66 people in 28 states reported getting sick from the product. Nearly all of the victims were female, under the age of 19, and reported eating raw dough before experiencing symptoms. In response, Nestlé voluntarily recalled 3.6 million packages of its cookie dough, and shuttered the portion of its Danville, VA, plant as federal investigators tried to determine the source of contamination. After completely disassembling the equipment in the plant for inspection and sanitizing, the company is shipping out fresh refrigerated cookie dough packs. To help shoppers identify it as new and improved, the package now contains a blue, star-shaped seal that says "New Batch" - along with the warning "Do not consume raw cookie dough" on both the front and back.

Are you excited to hear that Toll House cookies are back - or are you afraid to eat them? What do you think of the new warning labeling? Does the recall situation make you reconsider the idea of eating raw cookie dough straight out of the package?

Source: Flickr User √oхέƒx™

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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