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13 Under $20 Wines Perfect For Hostess Gifts

partysugar — Wed, 18 Nov 2009 16:15:34 -0800

Do you have an iPhone? Then stop what you're doing right now and download the Nirvino (my preferred online drinking community) wine ratings guide. With over one million wines listed by name, price, grape varietal, flavor profile, region, and producer, the wine application is an amazing resource to always have at your fingertips.

Not only does it provide food pairing suggestions, but there's also lots of fun lists to browse. Food Network's Aida Mollenkamp shares her favorite wines to drink while cooking, Sommelier Mark Bright rounded up his top bottles from Whole Foods, and yours truly has even created a list!

I headed to Safeway to pick out the best wines - all of which are under $20 - for hostess gifts. I've tasted and enjoyed these wines and would bring them to a party. Be it a birthday bash at Hog Island oyster farm, an intimate Thanksgiving dinner, or an upcoming holiday soirée, there's a bottle for every occasion. To check out my list, keep reading.

Supermarkets Shrinking

YumSugar — Wed, 17 Sep 2008 09:00:11 -0700

In a world of oversize food - genetically modified apples, super-size fries, and venti coffees - one thing may be coming up smaller: grocery stores.

According to the New York Times, grocers across the country from Safeway to Wal-Mart are turning to stores with smaller square footage. Supermarket retailers, like Jewel-Osco, who is building a smaller-format store in Chicago, are hoping to capitalize on an untapped segment of time-starved shoppers who are looking for an affordable meal to go without menu prices, or who just want to pick up a handful of grocery items.

These chains aren't shuttering the warehouse-sized predecessors, but hoping to gain market share as competition grows cutthroat. Both convenience stores and drugstores such as CVS are selling more groceries and fresher prepared foods, and British retail giant Tesco began stateside expansion last Fall.

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Safeway to Roll Out Private Labels Nationwide

YumSugar — Thu, 07 Aug 2008 15:00:00 -0700

For those of you who've raved about the Whole Foods private-label 365 brand, I've got good news for you: There are more of these brands coming your way.

Fellow grocery giant Safeway has plans to go national with two of its house brands, O Organics and health-conscious line Eating Right. So far, both lines have limited market, but will expand nationally this Fall. In the wake of the troubled economy, America's grocery giants have reported record sales of their own private-label brands.

The Safeway brands aim to be different from generic store brands. The New York Times explains that O Organics and Eating Right have been marketed entirely differently:

Both were built much more like name brands than like store brands ... Instead of competing simply on price they appeal to consumers who feel they ought to be eating better, but perhaps find the thicket of smaller, virtue-food brands confusing - or simply inaccessible.

I've tried the brands and think they're great - my cutie is a huge fan of the orange juice and the ice cream bars. Still, I won't be letting them pull a price trick on me. What about you - will you give the new brand a try?

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Yummy Links: From Salmonella to Homemade Ricotta

partysugar — Tue, 10 Jun 2008 09:00:33 -0700

The raw tomato Salmonella outbreak has spread to 16 states. - FitSugar
A lovely alternative to classic pasta salad: Thai shiitake mushroom salad. - 28 Cooks
Isn't this gorgeous dress cake perfect for a bridal shower? - Frosted Garden
When baking, don't add too much flour while kneading. - The Kitchn
The best of ballpark food. - The New York Times
Due to the recession, Safeway's baker's dozen will only include 12 items. - Slashfood
Boxed wine isn't that bad. Here are six to try.-Mainstreet
Learn how to make homemade ricotta.-The Wednesday Chef

Source

Safeway

rhymeswithkenny — Tue, 17 Jul 2007 11:46:08 -0700

Come Party With Me: High School Graduation - Dessert

partysugar — Wed, 03 Jun 2009 11:30:27 -0700

Nothing says high school graduation like a classic sheet cake with "Congratulations Class of 2009" scrolled across the top in loopy, frosted letters. While you could order an insanely sugary cake with too-sweet frosting from Costco or Safeway, why not take the time to make your grad a homemade confection? This recipe for a rich, dense chocolate cake is simple, straightforward, and sure to be a crowd-pleaser. It calls for a fudge-like frosting, but if you have another icing you prefer, use that instead. Get the luscious recipe when you read more.

Black Chocolate Cake With Fudge Icing
From Saveur

Ingredients

For the cake:
2 oz. unsweetened chocolate, chopped
5 tbsp. plus 1 tsp. unsalted butter, softened
1 1/4 cups sifted flour
1 tsp. salt
1 tsp. baking soda
1 cup buttermilk
1 cup sugar
2 egg yolks
For the frosting:
2 1/4 cups confectioners' sugar, sifted
5 tbsp. cocoa
6 tbsp. unsalted butter, melted
5 tbsp. hot freshly brewed coffee
1 1/2 tsp. vanilla extract

Directions

Preheat oven to 350 degrees F.
Melt chocolate in a small heatproof bowl set over a small pot of gently simmering water over medium-low heat, stirring occasionally with a wooden spoon. Remove bowl from heat and set aside until chocolate is cool.
Meanwhile, grease an 8" square cake pan with 1 tsp. of the butter and set aside.
Sift flour and salt together in a small bowl and set aside. Stir baking soda into buttermilk in another small bowl and set aside.
Beat sugar and the remaining 5 tbsp. butter together in a large mixing bowl with an electric mixer on medium speed until light and fluffy, about 2 minutes. Beat in egg yolks, then add melted chocolate and beat until thoroughly combined.
Add one third of the flour mixture, then one third of the buttermilk mixture, beating well after each addition. Repeat process to use all of both mixtures, then pour batter into prepared pan and bake until a toothpick inserted in center of cake comes out clean, 40–50 minutes. Transfer cake to a rack to cool in pan, then invert onto a cake plate.
For the frosting: Sift confectioners' sugar and cocoa together in a medium bowl. Stir in butter, then coffee, then vanilla, mixing well with a wooden spoon after each addition, until frosting is smooth.
Ice top and sides of cake with frosting.

Makes one 8-inch cake.

Print recipe with images | without images

Come Party With Me: Budget Thanksgiving - The Look

partysugar — Fri, 07 Nov 2008 09:15:58 -0800

Even on a budget, you can achieve a beautiful and elegant atmosphere for Thanksgiving dinner. Cover the table with a brown cloth. Search for a tablecloth that is on sale, or if you have access to a sewing machine, purchase some cheap fabric and sew a tablecloth. Shimmery paper makes an affordable place mat. Don't purchase new china; instead, use what you have on hand. Plain cotton napkins are environmentally friendly and inexpensive.

For a set of wine glasses, cutlery, and tealight votive holders, look no further than Ikea. It's a great place for large quantities at a low price.

Add an element of nature to the table with homemade place card holders. Write the names on the same paper as the place mats. Cut out and attach to a pinecone or tree spur with a satin ribbon. Avoid going overboard on the flowers; one simple bouquet is enough. Purchase the flowers at your local supermarket (instead of at a floral shop) and arrange yourself. Safeway and Trader Joe's usually have luscious bouquets for under $10.

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Do You Prefer to Shop at Large or Small Supermarkets?

partysugar — Thu, 18 Sep 2008 06:45:59 -0700

Yesterday after reading about how supermarkets are shrinking, I got to thinking about the size of grocery stores. Just because a store is bigger, doesn't always mean it's better: Last Friday my sister went to the super-Safeway to pick up dried garbanzos, and they didn't have any! However, the Mexican specialty store closer to my house carries all kinds of dried beans. I prefer smaller markets that carry quality ingredients, how about you?

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Noteworthy Nibbles - June 19 to 25, 2008

YumSugar — Thu, 19 Jun 2008 14:00:07 -0700

This Saturday is the Summer solstice, and if you're looking for a way to enjoy the longest day of the year, there are still oodles of food festivals happening all over the country. Strawberry season is in full force, peaches are popping up in Alabama, and a massive barbecue competition is going down in our nation's capital. Take a look at some of the best fests happening in the next week.

Costa Mesa, CA: Summer Food & Wine Festival - June 19
Cincinnati, OH: National Homebrewers Conference - June 19-21
Brooklyn Park, MN: Tater Days - June 19-22
Fort Wayne, IN: BBQ Ribfest - June 19-22
Wisconsin Rapids, WI: Cranberry Blossom Festival - June 19-22
Norfolk, VA: Bayou Boogaloo and Cajun Food Festival - June 19-22
Burgaw, NC: North Carolina Blueberry Festival - June 20-21
Glenwood Springs, CO: Strawberry Days - June 20-22
Clayton, NY: Great New York State Food and Wine Festival - June 20-22
Champaign, IL: Taste of Champaign-Urbana - June 20-22
Long Grove, IL: Long Grove Strawberry Festival - June 20-22
Clanton, AL : Chilton County Peach Festival - June 20-28
Washington, DC: Safeway 16th Annual National Capital Barbecue Battle - June 21-22

More local food events, so read more.

Tuckerton, NJ: Bayman's Seafood and Music Festival - June 21
Cockeysville, MD: Great Grapes Wine, Art, and Food Festival - June 21-22
Huron, OH: Mulberry Creek Herb Fair - June 21-22
Litchfield, CT: A Taste of the Litchfield Hills - June 21-22
New York, NY: The Bar Show - June 22-23

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Is Ryan Scott Ready for Some Football?

YumSugar — Fri, 18 Apr 2008 07:28:33 -0700

Some of you are lamenting the fact that San Francisco's Ryan Scott had to leave the competition already, while others are glad to see him gone. I was actually bummed to see him leave already, I think he's a really fun guy, and besides, it was tough to see another San Franciscan say farewell. Yet, no matter what you think of the guy, he's quite charming and is a lot of fun. We had a chance to speak with him yesterday afternoon. He chatted about football, future plans and putting himself up for auction. To find out what he had to say, read more.

YumSugar: Hi Ryan, thanks for talking to us again.
Ryan Scott: Of course, this the sixth interview I've done, it's good to end with someone from San Francisco.

YS: Okay, so tell us, what was it like seeing yourself on TV?
RS: It's been interesting. The response has been overwhelming and great. I can't, I'm not... what's it been like? Kinda funny really. It's been a pleasure. The editing was as good as it could get, it wasn't bad and the response has been great.

YS: So do you want to do more TV?
RS: In a heartbeat.

YS: What would it be about?
RS: Tailgating. Totally based on tailgating and chicken piccata. [Laughs] No, it'd be a simple show based around helping people. Just quick, fast, easy, simple healthy meals. I'd have friends come over, I'd want to have an SF based show since we don't really have one. It's my turn to do one, and it would be great to bring in chefs like Gary Danko and find out what they eat on their day off. I think it would be great.

Whatever it is, it won't be reality based. We've pitched around a few ideas. I just want something that's a good experience. We've got a UK based company that's interested. So we'll see.

YS: Alright, let's talk about last night's episode. Really? Poached pears at a tailgate party?
RS: Do I look like a guy that goes to a freaking football game? It's just not me. I wanted to give the whole experience, with an entree and dessert. And the weird part is Padma liked the pear, she thought I should have served it in a dixie cup. So I brought some California flair to a tailgate and they didn't like it.

YS: You should have put it on a stick.
RS: Padma said that too.

YS: So what was going through your mind during judge's panel?
RS: I was blown away. The people [at the tailgate] were so responsive, maybe it was the schmoozing factor. At least I didn't ask fans what Spike did, when the Bears last won the Super Bowl, thank god. You know, I don't even know who was at last year's Super Bowl.

But at judge's panel, I just couldn't believe it. I really felt any of us three could have gone home. I think they knocked Mark too much. They knocked him and his chowder. Top Chef is about your own interpretation. I did mine of a tailgate and he did his. I went home, so what are you gonna do?

YS: Did you cry?
RS: [Laughs] No, but you know, you're wound up and then suddenly they ask if I missed my family or my then girlfriend. And then you think oh god you're going to get a tear out of me. It's really an emotional roller coaster. And you get close to people. How can you not? It's only five weeks, but you're cooking nonstop.

YS: So who are you rooting for?
RS: I'm rooting for a couple of people. I'm a fan of Rich and think he has a good chance, and I'm a huge fan of Steph and Antonia. I ate at her place in LA. But I think Steph is just really hitting the mark. Her flavor profile is really what people want right now.

YS: Going back to judge's panel for a minute, what were you thinking during it all?
RS: Well here's the play-by-play. I'm looking at Paul Kahan, who I respect. I'm looking at Tom and I'm listening to what they're saying, and they're going to town and they're brutal. And really all I'm thinking is that I'm really going home because of tailgate. And then I thought of all my friends who watch sports and they're going to rip me apart. I've been invited to more football games this morning then I have in my entire life.

YS: At the end of the episode you said the experience wasn't going to change you, but it would change the way you cook. What did you mean?
RS: Well it broadened my horizon to new techniques. I mean you put a bell pepper in front of 16 people and everyone's going to do something different. What I got from this is how to look at things differently. I mean I cook stupid simple, and it opened my eyes to new techniques.

YS: So now that you're not at Myth, do you have much free time?
RS: I really thought I would, but I've been busier than I have ever been. I've been able to get my business license together, and I'm working actively with my business partners. We've been together 18 months and we put two offers yesterday on two different restaurants. It just doesn't happen that easily. Any restauranteur knows you can't just do that. We want longevity. I want the next move to be a really good move and we'll hold out until we can be the next Nopa or Zuni Cafe. I want to be open forever, the kind of restaurant where you can come back to all the time.

YS: Sounds good, we can't wait to hear more about this. But now we have just one last question, have you been reading the blogs?
RS: No. Why what do you want to know? Is there something one of them says?

YS: Oh nothing in particular, we were just wondering if you've been reading what people have to say about you.
RS: No, Sam recommended that I don't read them, so I haven't been. Why is there something negative I should know about?

YS: Oh no, just some people hate you and are glad to see you leave, and others thought you were kicked out too early. I was just wondering how you felt about it.
RS: Well people need to understand that we're people and we have lives and you can come on down and see me at my restaurant. And there's always going to be positive and negative. I guess that just comes down to their opinion. I mean I can't even go to Whole Foods without people taking photos. It's such an honor and it's so cool. I'll just say that San Francisco really seems to be into the show. The fact that I can't go anywhere without people blogging about it. For example, I was at Safeway buying instant coffee for a tiramisu - I don't have an espresso machine at home - and this woman stopped me and asked me what the challenge was. It's been great. You just have to take the positive and the negative.

Also note that Ryan is going to be part of an upcoming Bachelor Auction for Charity. He said he did it last year and agreed to do it again this year. He says if his celebrity can help raise more money for a charity he believes in, then it's all been worth it.

Photos courtesy of Bravo