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Would You Pay $2100 For A Ham?

YumSugar — Tue, 21 Aug 2007 08:57:32 -0700

Yep, you read that title correctly. I didn't forget a decimal point, that does indeed read twenty-one hundred dollars. Or, if you prefer, $160 per pound.

The salt-cured Spanish 2006 Alba Quercus Reserve ham won't be available until 2008, but you can put your $250 deposit on it now. Producer Manuel Maldonado - whose family has been in the business for four generations - has taken the art of ham to the next level by pampering his pigs with a free-range life and high-quality acorn feed. He then cures the meat for two years, instead of the standard one.

Originally Maldonado had hoped to have a batch available for this year's holiday season, however the 2005 ham didn't live up to his standards. Next year he hopes to have 80 to 100 legs available for purchase. If you think the price is too extraordinary, Maldonado would like to remind you that:

"A ham like this can be shared among 20 people, he notes, whereas a bottle of the finest wine going for the same amount goes down quickly among just a few."

It's a really great point, but I still don't know if I could ever justify spending $2100 on a ham leg. However, you know I won't turn down the opportunity to taste such a fine product! Just looking at this picture is making me drool!

How about you? Would you spend this much on a ham?

Source: Yahoo News

Happy Hour: 2006 Huge Bear Cabernet Sauvignon

partysugar — Wed, 02 Sep 2009 12:50:49 -0700

I'm a huge Zinfandel lover, but earlier this Summer, I decided to give another bold red a chance, and so I've been drinking - and enjoying - a lot of Cabernet Sauvignon. My latest favorite is Huge Bear's 2006 Cab Sav ($55). Although it's pricey, this luscious intense wine is worth the splurge. The grapes are grown in Sonoma and the wine ages for 18 months in new French Oak barrels resulting in a deep purple liquid that's full-bodied with a dark fruit aroma. It's a sophisticated strong wine with a smoky, long finish. I paired it with bacon and clam pizza, but it would work wonderfully with grilled steaks or dark chocolate. Have you tried Huge Bear's wine?

Say Cheese: Marinated Feta Stuffed Cherry Tomatoes

partysugar — Thu, 23 Jul 2009 09:45:56 -0700

Whenever I browse the selection of cheeses at my local market, there's one thing I always think, "gosh cheese is expensive." Sometimes I'll indulge on a pricey artisanal cheese, but the majority of the time I'm that girl looking at the weight-to-price ratio, searching for the cheapest chunk of cheese. Upon the suggestion of a very friendly cheese monger, I've started purchasing cheese from regions that aren't known for cheese production - like Parmesan from Argentina or in the case of this recipe, feta from Bulgaria. It's a more affordable way to try a wide variety of cheese. Although the Greeks take claim of feta cheese, it's also produced and consumed in Bulgaria where it's known as sirene. The flavor is similar to Greek feta, but the Bulgarian version is saltier with a more pungent smell. To find out how I turned the cheese into a quick and easy appetizer, read more.

Inspired by a recipe in Bon Appétit, I marinated the feta in a mixture of olive oil, shallots, basil, and lemon thyme and let it sit in the fridge for two days, until the cheese was infused with the herbs. While I was worried it marinaded for too long, the resulting cheese was creamy and herby with a light lemony zing. The final stuffed cherry tomato bite is absolutely divine.

Cherry Tomatoes Stuffed with Marinated Feta
Modified from Bon Appétit

Ingredients

1 7-to 8-ounce package Bulgarian feta cheese, cut into 1/2-inch cubes
1 tablespoon minced shallot
1 small handful lemon thyme
6-8 fresh basil leaves
pinch of red pepper flakes (optional)
1/4 cup or more extra-virgin olive oil
1 pound large cherry tomatoes*
12 pitted Kalamata olives, halved lengthwise
salt
freshly ground pepper

Directions

Toss cubed feta, shallot, herbs, and red pepper flakes (if using) in resealable jar or container. Season with salt and pepper.
Fill with enough olive oil to submerge the cheese, herbs, and shallot. Close the lid tightly and place in the refrigerator. Marinate for 1-2 days.
Cut 12 tomatoes crosswise in half. Scoop out tomato pulp with melon baller or small spoon. Place tomatoes, cut side up, on serving plate.
Stuff hollowed cherry tomatoes with marinated feta. Slide in olive half alongside cheese. Sprinkle with salt and pepper. Can be made 6 hours ahead. Cover and chill.

Serves 8-10.

*I could only find small cherry tomatoes, so I made do with those.

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Must-Read: Lobel's Meat Bible

YumSugar — Thu, 25 Jun 2009 14:00:03 -0700

I have a confession to make. Although a good number of you are vegetarians, and even more of you eat less meat now that we're in a recession, I still crave meat on a regular basis - whether it's a lamb chop, slice of jamon Iberico, or charcuterie. So when I received a copy of Lobel's Meat Bible ($40), a new book by revered New York butcher brothers Stanley, Evan, Mark, and David Lobel, I couldn't wait to check it out. See what I thought of it when you read more

'Wich of the Week: Chickpeas and Red Peppers at 'Wichcraft

YumSugar — Wed, 15 Apr 2009 14:00:40 -0700

When it comes to expensive sandwiches, I'm rarely disappointed with 'Wichcraft. Though the creations are somewhat pricey, they're also well-made, and when the ingredients are surprising, I'll totally shell out the cash. Though now that 'Wichcraft's Tom Colicchio and Sisha Ortuzar have released a cookbook, I can save my money and make the recipes at home. Lucky for you, I just got my hands on the cookbook, and I have the recipe for the latest 'wich I grabbed at 'Wichcraft: the reasonably priced ($6.95) chopped chickpeas with roasted red peppers, black olives, lemon confit, and parsley on country bread. Though I love the anchovy and egg sandwich with a consuming passion, I decided to try something new on my last trip, and I wasn't disappointed. To find out how to make it, read more.

The country bread that 'Wichcraft uses is just perfect: crusty on the outside but with a soft, friendly give. I thought "chopped chickpeas" would just mean hummus, so I was pleasantly surprised by this spread, which is really more of a chickpea salad. Though making the chickpeas and lemon confit from scratch sounds like a lot of trouble, it could also be done far in advance, and the sandwich itself is quite simple.

Chopped Chickpeas Sandwich With Roasted Red Peppers, Black Olives, Lemon Confit, and Parsley
From 'Wichcraft: Craft a Sandwich Into a Meal - and a Meal Into a Sandwich

Ingredients

2 cups marinated chickpeas
8 slices country bread
1/2 cup roasted red peppers
4 tablespoons pitted and chopped Nicoise olives
12 slices lemon confit
1 cup flat-leaf parsley leaves
Freshly ground black pepper

Directions

In a food processor, coarsely chop the marinated chickpeas, until they're spreadable but still chunky. Evenly spread the chickpeas over 4 of the bread slices.
Top with the roasted peppers, olives, lemon confit, and parsley, in that order, and season with pepper.
Top with the remaining 4 slices of bread, cut into halves, and serve.

Makes 4 sandwiches.

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Fast & Easy Dinner: Asparagus and Bok Choy Frittata

partysugar — Thu, 26 Mar 2009 07:50:43 -0700

If you consider a frittata to be a breakfast-only dish, think again. With its Asian flavors and fresh Spring vegetables, this vegetarian frittata is ideal for dinner. It's healthy because there's no cheese or cream involved, yet filling thanks to a hearty helping of bok choy, green onions, and asparagus.

The recipe finishes off the frittata with a drizzle of sesame oil, but unless you plan to use it in the future, there's no need to purchase this pricey ingredient. To look at the recipe please read more.

Asparagus and Bok-Choy Frittata
From Food and Wine

Ingredients

2 tablespoons cooking oil
3 scallions including green tops, sliced thin
1 teaspoon grated fresh ginger
1 clove garlic, minced
1 small head bok choy (about 3/4 pound), cut into 1-inch pieces
3/4 pound asparagus, tough ends snapped off and discarded, spears cut into 1-inch pieces
3/4 teaspoon salt
9 eggs, beaten to mix
1/4 teaspoon fresh-ground black pepper
1 teaspoon Asian sesame oil

Directions

Heat the oven to 325°. In a medium cast-iron or ovenproof nonstick frying pan, heat the cooking oil over moderate heat.
Add the scallions, ginger, and garlic and cook, stirring, until fragrant, about 30 seconds. Add the bok choy and cook, stirring, until the leaves wilt, about 2 minutes.
Add the asparagus and 1/2 teaspoon of the salt and continue to cook, stirring occasionally, until the vegetables are almost tender, about 3 minutes more.
Evenly distribute the vegetables in the pan and then add the eggs, pepper, and the remaining 1/4 teaspoon of salt. Cook the frittata, without stirring, until the edges start to set, about 2 minutes.
Put the frittata in the oven and bake until firm, about 25 minutes. Drizzle the sesame oil over the top.

Serves 4.

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'Wich of the Week: Lobster Club

YumSugar — Wed, 18 Mar 2009 14:00:37 -0700

Ever since I started my adventures in expensive sandwiches, I've been dying to try the ridiculously pricey Lobster Club at Neiman Marcus's Rotunda restaurant in San Francisco. I'll be the first to admit that $28 is way too much to pay for one sandwich, but I rationalized that it's made with lobster and big enough to feed two people. Plus, it's fun to pretend that I belong at this quintessential destination for ladies who lunch.

The Rotunda's lobster club is a double-decker served on toasted brioche, which has a slightly sweet French bakery flavor. The lobster portion was quite generous, so the taste came through even while competing with tomato and bacon. Was it worth $28? Find out and get the recipe when you read more.

I'm not going to say the lobster club wasn't good; I mean, it would be hard to make a lobster club taste bad. But for the price, I was a little disappointed.

As you can see in the photo, the avocado was sort of clumped together rather than distributed evenly, so the sandwich didn't hold together as well as it should have. But the flavors were still outstanding, particularly the lobster meat, and the brioche really stepped it up a notch.

If I were going back for seconds, I think I'd spring for a simple crab roll instead, or save my money and get an old-school diner club sandwich. I am very glad I tried it, but next time I'm at the Rotunda, I'll fill up on the signature warm popovers with strawberry butter.

Lobster Club Sandwich
Inspired by The Rotunda at Neiman Marcus

Ingredients

3 slices of brioche, about 1/2-inch thick, toasted
1/2 an avocado, thinly sliced
1 (8-ounce) lobster tail, cooked and diced
1 small tomato, thinly sliced
1/4 cup baby lettuce leaves
4 slices crisp bacon
1/8 cup mayonnaise
2 tablespoons finely diced roasted red peppers, undrained

Directions

On a work surface, lay flat one slice of toasted brioche and coat with a thin layer of mayonnaise. Top with avocado slices, followed by lobster.
On second piece of brioche, spread 1 tablespoon of diced peppers on one side, then place that side down atop the lobster.
On the other side of that slice, spread a thin layer of mayo.
Over the mayo, arrange tomato slices, followed by lettuce and bacon.
Spread remaining diced peppers on the third slice of toast, and place atop the bacon.
Cut into quarters, secure each section with toothpicks, and serve.

Makes 1 sandwich.

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White Sapote Fruit Is a Sweet, Creamy Delight

YumSugar — Thu, 26 Feb 2009 14:00:22 -0800

On a trip to the extensive Berkeley Bowl supermarket, I came across a variety of fruit I'd never seen before, white sapote. A store grocer stocking produce nearby was so convinced I'd love this mystery fruit that he cut one open on the spot for me to try. After I commented that it was remarkably sweet, he told me that the fruit I'd sampled wasn't even fully ripe yet. At $4 a pop, it was definitely pricey, but he was right: I loved it so much that I wound up bringing some home with me. To learn more about this fruit and how it tastes, read more.

Native to Mexico, the white sapote is a tropical fruit in the citrus family. Although it was introduced to the United States 200 years ago by Spanish monks, the fruit still remains relatively unknown in America, where it's occasionally grown as a backyard fruit tree and commercially harvested in certain regions of Florida and California.

The white sapote reminded me of another tropical fruit, the cherimoya, because both have notes of pear, vanilla, guava, and banana. Its off-white flesh was sweet, creamy, and custardy, and reminded me of a favorite dessert, flan - with a slight grittiness in texture that one might find in a pear or guava. Although I enjoyed the fruit alone, I would love to try it as an addition to a simple salad or blended in a smoothie.

My only complaint? The tropical specimen is extremely soft when ripe, making it a mess to eat (watch out for the one to five inedible seeds that you may encounter in the center!). Have you ever had white sapotes? How do you enjoy them?

Come Party With Me: Budget Thanksgiving - Drinks

partysugar — Thu, 06 Nov 2008 12:30:29 -0800

To save money on drinks at Thanksgiving, ask guests to bring a bottle of red or white wine. Head to Trader Joe's, they have a wonderful assortment of affordable wines, and purchase a couple of bottles to add to the collection. Instead of offering bottled water, fill pitchers with ice and tap water.

Make one signature cocktail and have a pitcher ready to pour the moment the party starts. This recipe for a cranberry champagne cocktail is festive. Instead of using champagne, substitute a sparkling Spanish cava. Beverages and More has one on sale for $7.00. Grand Marnier, the French orange liqueur, can be pricey, so replace it with Triple Sec. To look at the cocktail recipe, read more.

Cranberry Champagne Cocktail
From Gourmet

Ingredients

1/4 cup Cointreau or Grand Marnier or Triple Sec
1 1/4 cups cranberry juice cocktail
1/2 cup plus 2 tablespoons fresh lime juice
3 tablespoons superfine granulated sugar
4 cups chilled champagne or other sparkling wine

Directions

Stir together Cointreau, juices, and sugar and chill, covered, 2 to 6 hours.
Just before serving, divide among 10 champagne flutes and top off with champagne.

Makes 10 drinks.

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Fast & Easy Dinner: Seafood Linguine

partysugar — Tue, 04 Nov 2008 06:45:08 -0800

Linguine with clams is one of my favorite recipes, so I'm constantly searching for new ways to recreate the classic Italian dish. This variation adds in scallops and white fish to make a robust, filling pasta. Diced tomatoes give the sauce a rich, red tint. The recipe is incredibly versatile. If you dislike scallops, add more clams, or substitute shrimp. Fresh marjoram can be pricey; luckily, parsley and basil are more affordable, just-as-fresh herb options. To check out the recipe, read more.

Seafood Linguine
From Eating Well

Ingredients

8 ounces whole-wheat linguine or spaghetti
2 tablespoons extra-virgin olive oil
4 cloves garlic, chopped
1 tablespoon chopped shallot
1 28-ounce can diced tomatoes, drained
1/2 cup white wine
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
12 littleneck or small cherrystone clams (about 1 pound), scrubbed
8 ounces dry sea scallops
8 ounces tilapia or other flaky white fish, cut into 1-inch strips
1 tablespoon chopped fresh marjoram or 1 teaspoon dried, plus more for garnish
1/4 cup grated Parmesan cheese (optional)

Directions

Bring a large pot of water to a boil. Add pasta and cook until just tender, 8 to 10 minutes, or according to package directions. Drain and rinse.
Meanwhile, heat oil in a large skillet over medium heat. Add garlic and shallot and cook, stirring, until beginning to soften, about 1 minute.
Increase the heat to medium-high. Add tomatoes, wine, salt and pepper. Bring to a simmer and cook for 1 minute.
Add clams, cover and cook for 2 minutes. Stir in scallops, fish and marjoram.
Cover and cook until the scallops and fish are cooked through and the clams have opened, 3 to 5 minutes more. (Discard any clams that don’t open.)
Spoon the sauce and clams over the pasta and sprinkle with additional marjoram and Parmesan (if using).

Serves 4.

NUTRITION INFORMATION: Per serving: 453 calories; 10 g fat (2 g sat, 6 g mono); 62 mg cholesterol; 51 g carbohydrate; 36 g protein; 8 g fiber; 733 mg sodium; 656 mg potassium. Nutrition bonus: Iron (50% daily value), Vitamin C (40% dv), Magnesium (34% dv), Potassium (19% dv), Vitamin A (15%).

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