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Do You Like Raw Onions?

partysugar — Thu, 25 Sep 2008 06:45:33 -0700

Burning Question: Why Do Raw Onions Make You Cry?

YumSugar — Thu, 14 May 2009 03:30:38 -0700

If you've ever chopped raw onions to add a bite to pico de gallo or crunch to a hamburger, chances are, you've found yourself tearing up over the cutting board. But why is this single vegetable, only in raw form, solely responsible for a great deal of weeping?

Along with chives, garlic, and leeks, onions fall under the allium genus. These plants are known to absorb sulfur from soil, which aids in the formation of volatile molecules called amino acid sulfoxides. When an onion is cut, it releases enzymes that break these sulfoxides down. Then a second type of enzymes converts into a gas that irritates the eyes. When the onion's vapors reach your face, the cornea of the eye signals gland cells to wash the irritant away with tears.

While green onions, shallots, leeks, and garlic produce the same gases, these vegetables produce much less of them, and won't make you cry. When you cook an onion, you're actually rendering certain enzymes inactive, so vapors don't burn your eyes. Although a tearless onion has been developed, if you don't have one on hand, simply remember to chop onions last.

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In Season: Spring Onions

YumSugar — Fri, 27 Mar 2009 03:30:48 -0700

It's hard to appreciate the onset of Spring without considering the glorious bounty of new produce options at the farmers market. This week, I was enraptured by the spring onions.

Don't confuse a spring onion with its close counterpart, the long, thin scallion (or green onion). Spring onions are more petite than leeks, and look different from scallions because they will bulge near the root: they are simply young onions that have been pulled before they develop into conventional onions. These seasonal vegetables are milder than regular onions yet zippier and sweeter than green onions. Learn how to pick and enjoy them when you read more.

Select bunches of spring onions that have perky leaves, a vivid green color, and a firm bulb that may be either white or purple (there is little difference in flavor between the two). They will store in a perforated bag in the refrigerator for several days. They don't last as long as regular onions and, like scallions, will turn slimy. To prepare, soak and wash thoroughly of all dirt and sand, and trim off the roots; cut off the top of the greens, and slice the bulb into rounds.

Because of their mild flavor, spring onions taste great in raw salads; they can also be grilled, roasted, or stir-fried. Use them in place of onions or scallions in a dish, or consider one of these ideas:

Glaze onions in a sauté pan and serve as an agro-dolce appetizer.
Reserve the tougher green tops for use in vegetable or chicken stock.
Stir into mashed potatoes to make the classic Irish dish, champ.
Caramelize and purée them in a creamy bisque.

What do you think of spring onions, and what are your favorite ways to enjoy them?

Make Your Own Salsa

partysugar — Fri, 07 Aug 2009 13:00:41 -0700

For the first 23 years of my life, I thought salsa was something purchased at the grocery store or enjoyed at a Mexican restaurant. Then one day, I realized I could make it at home using fresh ingredients and everything changed.

The entire experience of eating salsa (with tortilla chips, of course) was enhanced. The juicy sweetness of tomatoes, the spicy heat of jalapeños, the subtle smokiness of chili powder, the crunchy bite of raw onion - it was like tasting salsa for the first time.

Don't be intimidated if you've never made salsa before, it's wildly easy and domestically rewarding. While having a food processor allows you to make salsa in mere minutes, it can also be done the old-fashioned way by finely chopping the ingredients. To check out my favorite salsa recipe read more.

Tomato Salsa
Original Recipe

Ingredients

4 large ripe tomatoes
juice of one lime
2 garlic cloves, peeled
1 jalapeño, seeded (optional) roughly chopped
1/2 small white onion, roughly chopped
1/4 cup cilantro
1 teaspoon cumin
1 teaspoon chili powder
salt and freshly ground black pepper

Directions

Fill a large pot with water. Bring to a boil. Fill a bowl with ice and water. Place next to the stove.
With a small knife, slice an X into the bottom of each tomato, being careful not to cut all the way through. Drop each tomato into the boiling water and boil until the skin starts to peel off, about 45 seconds to a minute. Remove immediately and place in the ice water bath.
When the tomatoes are cool enough to handle, peel off the skins and discard. Slice the tomatoes into large wedges.
Squeeze the lime juice into a food processor. Add the garlic, jalapeño, onion, cilantro, spices, and tomatoes.
Process until the vegetables are finely chopped and the mixture is chunky. Taste and adjust seasonings to your liking. If you prefer more heat, add another jalapeño or more chili powder. Enjoy with tortilla chips or however you desire!

Makes about 2 cups.

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Off to Market Recap: Kitchen Knife

partysugar — Mon, 20 Jul 2009 06:50:13 -0700

I asked you to help me by heading off to market in search of practical everyday knives that can be used for dicing onions and slicing raw chicken. You saved your discoveries in the Yum Market on TeamSugar with the keyword tag, Kitchen Knife.

Kimpossible recommends this classic chef's knife that's crafted by a premier blade producer from Japan. She's had it for almost three years and describes it as an "an awesome knife" that feels wonderful in her hand. And, it's on sale at Williams-Sonoma! Thanks Kimpossible. For more knives, browse the selection below.

Geeksugar has put together an article that explains how to bookmark. Check it out for more details!

Off to Market: Kitchen Knife

partysugar — Mon, 13 Jul 2009 06:50:23 -0700

I need a new knife: All of mine are old and so dull they can no longer be sharpened. While I would love to purchase a shiny new set of kitchen knives, right now I can't afford it. That's why I've decided I will invest in one shiny, sharp, and versatile knife. Can you help me find it? Let's head off to market in search of practical everyday knives that can be used for dicing onions and slicing raw chicken. Save your discoveries in the Yum Market on TeamSugar with the keyword tag, Kitchen Knife. Happy hunting!

Geeksugar has put together an article that explains how to bookmark. Check it out for more details!

Not sure where to start looking? Be inspired by some of my favorite online stores 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

The Basics: Pico de Gallo

partysugar — Fri, 15 May 2009 08:00:34 -0700

During the Spring and Summer, you can almost always find the ingredients for pico de gallo in my fridge. This delightful Mexican condiment has a fresh tomato base and is flecked with raw onions and minced jalapeno. Just-squeezed lime juice adds a refreshing tartness. If I have cilantro, sometimes I'll stir that in, too.

To simply enjoy the pure flavor of pico de gallo, serve as a dip with crunchy tortilla chips. Or use the versatile mix in a number of creative ways. Place on top of grilled fish or steak. Stir into a salad of mixed greens or fold with cooked couscous. Toss with shredded chicken and you've got a quick filling for tacos or enchiladas frescos. Place in between soft tortillas with cheese and make quesadillas. Puree in the food processor for salsa.

See? The possibilities are endless. Get this recipe that you'll be making well into next Fall when you read more.

Pico de Gallo
From Emeril Lagasse

Ingredients

1 1/2 pounds plum tomatoes, cored, halved, and seeded (about 2 1/2 cups)
3/4 cup finely chopped white onions
1/4 cup chopped fresh cilantro leaves
2 tablespoons fresh lime juice
2 tablespoons minced, seeded jalapeno or serrano chiles (about 2 medium)
1 teaspoon minced garlic
1/2 teaspoon salt

Directions

Cut the tomatoes into 1/4-inch dice and place in a bowl.
Add the remaining ingredients and stir well to combine. Cover and allow to rest at room temperature for 1 hour for the flavors to blend.

Makes about 3 cups.

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Let's Dish: Hell's Kitchen 4.4

partysugar — Wed, 23 Apr 2008 10:11:33 -0700

The women shone on last night's installment of Hell's Kitchen: they won the pasta challenge and completed the dinner service before the boys. It was the first time in Hell's Kitchen history that children were invited to dine in the restaurant. The menu featured kid-friendly foods like pasta, hamburgers, onion rings, and barbecued chicken. The simplified menu allowed the chefs to finally find a rhythm. To address some of the main issues of the episode - Ramsay often refers to the chefs lovingly as donkeys so wasn't it ironic when live donkeys were part of the kiddie entertainment? - read more.

Let the discussion begin!

Isn't it weird how many of the contestants were chefs in the past but have since moved onto other professions? Example: Ben used to be a chef and is now an electrician.
Was the pasta challenge an unfair test of strength between males and females?

In a real kitchen, does someone have to stand around and hold the pasta while it dries?
Did anyone else notice the dated-looking paper doily underneath the sad onion rings?
Was Vanessa over exaggerating the degree of her burn?
Who should emerge as a leader of the blue, all-male team?
Was Jen's performance worthy of Ramsay's praises?
Was Ramsay being too hard on Ben?

And now, let's recall some of Ramsay's finest moments:

On the chefs' pasta-making skills: OK bloody good effort! I've seen more energy in the last 20 minutes than I have the last three services.
On Jean Phillipe's stuffy attire: Come here you, it's a family service. Take your f***ing tie off. You're like a f***ing stick. Walk straight you f***ing doughnut!
On Matt's barbecued chicken being sent to a child when it was still raw: Gentlemen raw chicken! Matt it's pink and bloody. Come here you. What the f*** are you doing? It's the tartare again with you, isn't it? F***ing donkey!
On the small, bad hamburgers the boys were cooking: Why are we cooking the burgers off so early?! They're like ice hockey pucks! Are we a fast-food joint now?
On Craig's performance in the kitchen: It's raw - so how long? He doesn't even answer! He's not giving me an answer. He is making me f***ing nervous, oh my f***ing god!

Photos courtesy of Fox.

In Season: Dandelion Greens

YumSugar — Thu, 19 Mar 2009 15:00:54 -0700

Spring doesn't officially start until tomorrow, but judging by the produce that's popping up at the farmers market, the season's already begun. Edible weeds like fresh dandelion greens are at the peak of their season now through mid-Spring - and, with their mildly astringent, pleasantly bitter flavor, they're not to be missed. To find out how they're used, read more.

Dandelion greens, which are named after the phrase dent de lion, or "lion's tooth," have jagged, irregular leaves. Look for firm, fresh, tender, bright green leaves that aren't discolored or wilted. When refrigerated in a plastic bag, they will keep for a few days. Like spinach, dandelion greens are commonly enjoyed raw, but they also taste fantastic sautéed, braised, or even stewed:

Wash, trim, tear, and toss in your favorite salad medley.
Sauté with garlic, onions and pine nuts; finish with goat cheese crumbles.
Substitute spinach for dandelion greens in spanakopita, the traditional Greek dish.
Make Provençal soup: Sauté leeks, and garlic, add greens until wilted, and then simmer over water until greens are tender. Temper in a couple of beaten eggs, turn off the heat, and top with croutons and Parmesan cheese.
Add another layer of flavor to a stew: throw in greens and cook until wilted.

What do you think of dandelion greens? If you've been a longtime fan, tell us: What are your favorite ways to enjoy them?

Talking Top Chef With Padma and Tom

YumSugar — Mon, 10 Mar 2008 13:35:11 -0700

As you probably know, the next season of Top Chef starts this Wednesday, Mar. 12. The contestants look - if I can borrow a word from Project Runway - fierce and the competition should be exciting.

We recently had the opportunity - along with a large group of other folks - to sit down and chat with Padma and Chef Tom. They talked about the talent during this season, their interaction with past contestants, the producers, and their food pet peeves. To find out what they had to say, read more.

On why they come back each year:

Padma: Well I’ve been doing it for three seasons, but I just love food. You know again, we’re surrounded by people talking shop and, you know, I’m the kind of girl that talks about dinner as I’m finishing up lunch.

So it’s the perfect job for me.

Tom: You know, for me the show is - sort of means something in the industry now. And what really keeps me going is I kind of treat the contestants as if they were working for me in my kitchen. And sometimes I’m harsh because I’m harsh on the cooks in my kitchen. And there are other times that I’m very encouraging. . . And so, you know, part of being a chef is teaching. And so I get a lot of gratitude out of, you know, meeting these young chefs who I probably wouldn’t know and seeing what they’re doing.

On keeping in touch with the contestants:

Padma: I run into Ilan and I run into Sam because they’re in New York. So once in awhile I’ll see them and, you know, it’s always nice to see them.

Tom: Well I run into - you know, Sam, I actually brought him down to Florida to do something. It was - we were cooking for the Naples Wine and Food Auction, and I brought him down to be one of the feature chefs down there. Actually, Harold was on that trip, too along with two other chefs that are friends of mine.

On their food pet peeves:

Padma: Tom doesn’t like skins on bell pepper.

Tom: But I’ll eat that. I will not eat okra. I hate it. That and grated mountain yams for the same reason - slimy.

Padma: It’s not slimy when I make okra. I fry okra.

Tom: I don’t care who makes it. You can fry it. You can do whatever you want with it. You can keep it. All the okra lovers out there, there’s just more for them because I don’t want it.

Padma: Yeah. I don’t like raw onions. It’s too pungent for me. I don’t mind, you know, little tiny bit of something but I really am not into raw onions - not on my burger, not on my salads, not on anything.

On the Top Chef producers:

Tom: You know, the one great thing I think about, at least I think for the integrity of the show is - and I know there’s a little disclaimer on the credits, but the producers so far - and I don’t expect they will - have never got involved with who stays or who goes.

They’re there when we’re deliberating because they have to be. They’re shooting it. They also need to know because they have to set cameras and stuff like that when we, you know, announce the winner or loser.

But they, at times, have said are you sure that’s the right person? And we’re like yes, and we’re sure it’s the right person. But they have never influenced our decision.

And most people will not accept that at all. They’ll just say no, this is all predetermined, someone figures it out and that’s it. And it’s not the case.

So there you have it. Be sure to tune in on Wednesday for the season premiere!

Photos courtesy of Bravo.