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Fast & Easy Dinner: Barley-Vegetable Ragout

partysugar — Thu, 20 Nov 2008 07:45:21 -0800

Impress the vegetarians in your life by taking the time to make this flavorful, hearty meal. Although it simmers for only about 45 minutes, the final dish has a depth and richness equal to something slow-cooked. The ingredient list includes mushrooms, cauliflower, onion, tomatoes, and bell peppers, but feel free to use the vegetables that your family enjoys eating.

To look at the recipe that would be delicious served with a chunk of crusty bread and a glass of red wine,

Thanksgiving Side: Green Beans or Brussels Sprouts?

partysugar — Sun, 16 Nov 2008 01:30:22 -0800

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Thanksgiving Side: Green Beans or Brussels Sprouts?

Green beans, especially if in a green bean casserole.

Brussels sprouts!

Neither, I prefer _______ (fill us in below).

Name That Dish!

YumSugar — Thu, 13 Nov 2008 16:15:17 -0800

This classic steakhouse side would make for a comforting, nostalgic Thanksgiving dish. Do you know what it's called?

In Season: Kale

YumSugar — Thu, 06 Nov 2008 09:00:33 -0800

It's a shame that so many varieties of kale wind up as garnish on a plate, because the truth is, this dark, tender green tastes divine. Unlike iceberg lettuce, this sweet relative of cabbage happens to be loaded with nourishing nutrients. While the leaves are often available year-round, the peak of kale's season is in the Fall and Winter, so right now it is abundant at the market. To find out what to look for in kale,

Monday's Leftovers: Salad With Feta, Chickpeas, and Pita

YumSugar — Mon, 03 Nov 2008 05:45:38 -0800

In this filling dinner salad, not only do the chicken and leftover chickpeas pack a double dose of protein, but the feta and chopped dill pickles add a much-needed flavor kick.

If you're vegetarian, simply exclude the chicken for an equally delicious meal. To make this salad for dinner,

What's Your Favorite Edible Mushroom?

YumSugar — Mon, 27 Oct 2008 07:45:40 -0700

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Would You Rather Cook With Butternut Squash or Pumpkin?

partysugar — Sun, 26 Oct 2008 01:30:55 -0700

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Would You Rather Cook With Butternut Squash or Pumpkin?

Butternut squash

Pumpkin

Neither I prefer ________.

I cook with both.

Noteworthy Nibbles — Oct. 21-27, 2008

YumSugar — Tue, 21 Oct 2008 14:00:02 -0700

This week's events have left me curious: Exactly what activities does one partake in at a Pig Stein? Or a Yambilee? If you have attended these in the past, I'd love to know. Will anyone be at the James Beard Foundation's Taste America in Las Vegas?

If you know something we've left out, please leave a message in the comments below!

Las Vegas, NV: Rising Stars Las Vegas — Oct. 21
Torrance, CA: Oktoberfest at Alpine Village — Oct. 21-26
San Francisco, CA: Joy of Sake San Francisco — Oct. 23
Atlanta, GA: Celebrity Chef Tour Atlanta — Oct. 23
Portland, ME: Harvest on the Harbor — Oct. 23-25
Mountain View, AR: Arkansas Bean Fest — Oct. 23-25
Kohler, WI: Kohler Food & Wine Experience — Oct. 23-26
Opelousas, LA: Louisiana Yambilee — Oct. 23-26
Las Vegas, NV: The James Beard Foundation's Taste America Las Vegas — Oct. 24-26

To see the rest,

Tips For Cleaning Mushrooms

YumSugar — Fri, 17 Oct 2008 03:00:19 -0700

The dirty truth is, mushrooms often come dusted with dirt. Cleaning them is important, but cooks differ on how to do it. Some say you should never wash them, because they will absorb too much water and lose flavor.

I've been told to use a damp cloth or paper towel to wipe the dirt off each individual mushroom. I use this method if I have just a few mushrooms to wash, but with a big batch, it can be a real pain. To find out if this is really necessary,

Monday's Leftovers: Roasted Vegetable Panzanella

YumSugar — Mon, 06 Oct 2008 06:45:13 -0700

This all-purpose recipe is a practical rendition of the traditional Italian bread salad. If you have leftover beans or vegetables to use, or vegetables you want to showcase from your backyard, then this panzanella is perfect for you.

Here's a great tip I learned from my bread purveyor: Use a quality baguette that's a day old, as stale bread makes for crustier panzanella than fresh bread does.

To get the recipe,

'Wich of the Week: Fish and Farm Baguette

YumSugar — Wed, 01 Oct 2008 14:00:42 -0700

Faced with some random farmers market booty a few weeks back, I ended up inventing a rather out-there sandwich that may just be one of my favorite creations since I started this series. This pile of goodness combines quick stir-fried veggies with orange roughy fillets baked in a parchment paper pouch — or, in my case, a paper bag since I was out of parchment. Either one works equally well.I used zucchini, leeks, and peppers to take advantage of what's in season, plus some enormous trumpet mushrooms I couldn't resist buying. But you could easily adapt the veggies on this 'wich to correspond with the changing seasons. The sweet marinade for the fish reminded me of a delicious sea bass, and the Asian flavors played well off of the simple baguette. To see how I made this easy but surprising sandwich,

In Season: Japanese Eggplant

YumSugar — Wed, 01 Oct 2008 03:00:11 -0700

The other day I was thrilled to spot Japanese eggplant at the farmers market. In case you don't know the distinction from the American globe eggplant commonly found at the store, Japanese eggplant has a thinner skin and a sweet, delicate flavor. Like most eggplant, it grows in season from July to October. To find out what to look for,

Do You Know Your Fall Produce?

partysugar — Mon, 29 Sep 2008 05:30:50 -0700

Happy Fall! To encourage the consumption of the fabulous fruits and vegetables of Fall, we're making this week all about Fall produce. Our recipes, tips, and ideas will incorporate seasonal crops. To kick things off, I've put together this fun little quiz. I'll name a fruit or vegetable and you have to decide its season. Ready?

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In Season: Long Beans

YumSugar — Thu, 25 Sep 2008 09:00:12 -0700

Yard-long beans, or asparagus beans, are at the peak of their season right now, which runs from late Summer to early Fall, with the exception of places such as California and Mexico where they grow year-round. They've been springing up in local farmers markets, but you can also find them at most Asian grocery stores. Do you know much about these leggy legumes, which are a relative of the black-eyed pea? To find out what to look for,

Do You Like Raw Onions?

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

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Do You Like Raw Onions?

Yes, I love onions in any way, shape, or form.

No, I prefer cooked onions.

It depends on the preparation. For example, in salads no, but on a burger yes.

I don't eat onions.

Other — fill me in below.

What Fall Vegetable Are You Looking Forward To?

YumSugar — Tue, 23 Sep 2008 12:30:00 -0700

Today is the autumnal equinox, also known as the first official day of autumn. Now that Summer is on its way out, what Fall vegetables are you looking forward to eating?Source

Get Excited for Fall Foods

partysugar — Mon, 22 Sep 2008 09:00:15 -0700

The first official day of Fall was over the weekend and with the cooler weather and shorter days comes a bounty of fresh, crunchy fruit and hearty vegetables. While apples and pumpkins are commonly consumed in large quantities, this year the Wall Street Journal has published a list of 10 other foods to consider for Fall cooking. To check out their delicious suggestions,

Fast & Easy Dinner: Fish Kabobs

partysugar — Fri, 29 Aug 2008 10:30:51 -0700

Grilled kabobs are ideal for a family of picky eaters. Arrange an assortment of ingredients and invite everyone to make a skewer to his or her liking. The vegetarian can avoid meat, and the mushroom-hater will gladly load his skewer with onions and roasted red peppers. This recipe calls for a mild, firm fish, so choose your favorite, be it halibut, salmon, or swordfish. To look at this crowd-pleasing recipe,

Burning Question: Are Haricots Verts Just Green Beans?

YumSugar — Mon, 25 Aug 2008 15:00:31 -0700

Yes and no. While an "haricot vert" literally translates to "green bean," these French green beans (left) are typically longer and thinner than their American counterparts (right). Haricots verts are more tender than the average green bean, and are often used in salads and pickling recipes, where they are prized for their crispness. While both green beans belong to the same family, Fabaceae, they are different varietals. However, the two varieties can, for most practical purposes, be used interchangeably.

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Make Use of Your Summer Vegetables with a Skillet Stir-Fry

YumSugar — Sat, 23 Aug 2008 08:00:57 -0700

At the farmers market this week, there was so much gorgeous Summer produce — okra, fresh corn, English peas, tomatoes, zucchini — that I bought it all. Then I got home and wondered: What should I do with this Summer bounty?

My question got answered as soon as I came across this dish while browsing The Kitchen Sink. I was drawn to the vibrant colors, the seasonality of the vegetables, and the effortlessness of throwing them all together in one skillet. The original recipe didn't include peas, and called for more okra, but I modified it to my own personal tastes, as can you. To get my version of this scrumptious skillet,

Quick Pickling: Spicy Pickled Vegetables

YumSugar — Wed, 20 Aug 2008 07:45:34 -0700

I am a diehard pickle fanatic, but I realize the same doesn't apply for everyone. This easy pickling recipe for spicy vegetables, however, could convert even the biggest pickle skeptic. The medley of crisp haricots verts and pearl onions goes well in conjunction with meaty carrots and a subtle jalapeño bite.
These veggies are the perfect accessory for a Bloody Mary or lunchtime sandwich. Although this recipe makes a large amount of pickles, my supply is dwindling fast! To stock up on your own,

In Season: Okra

YumSugar — Thu, 14 Aug 2008 14:22:23 -0700

Today at the farmers market the okra looked so fresh that I had to buy some. Right now is the perfect time to purchase a seasonal ingredient like okra, which is only available through early fall. The folks at Padao Farms, the stand where I got my beloved okra, gave me a few tips for picking the pods. To get pointers for picking okra,

So You Think You Know Eggplant?

YumSugar — Wed, 13 Aug 2008 05:30:26 -0700

While it's available year-round, eggplant is best during its peak season, which begins in July and extends through October. I could shower you with eggplant recipes, but decided it would be more fun to see what you can recall about this purple plant (which was once thought to possess transformative love properties). So you think you know the aubergine? Take our quiz to find out!

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Scape: The Other Side of Garlic

YumSugar — Thu, 24 Jul 2008 03:00:47 -0700

When browsing the farmers market, I'm drawn to things I don't recognize. The minute I saw these beauties, I stopped to learn what they were. Called scapes, these vegetables are flowering stalks of still-developing garlic.Only certain varieties of garlic produce these delicate shoots. They are similar to the stems you find on leeks, scallions, and chives. When young, scapes are tender and have similar properties to green onions; when scapes mature, their stems grow too woody to eat, but they develop edible seed pods. To learn how I experimented with scapes in the kitchen,

Do You Like Tomatoes?

partysugar — Wed, 16 Jul 2008 10:15:09 -0700

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Do You Like Tomatoes?

Yes, I love them!

No, I can't stand tomatoes.

I only eat raw tomatoes.

I only eat cooked tomatoes.

Other — share with me in the comments!

Do You Consider Food Art?

partysugar — Wed, 09 Jul 2008 10:15:50 -0700

The other day while making skewered vegetables for grilling, my girlfriend and I got into an interesting discussion about food being like art. We were determined to make the skewers look as pretty as possible and carefully thought out each vegetable's placement. Presentation of food is important, but do you consider food art?

Do You Consider Food Art?

Yes, I always pay attention to how food looks.

Nope, presentation is a waste of time.

Sometimes, it depends on what I'm making.

Other — I'll tell you in the comments.

Sunday BBQ: Grilled Vegetable Salad

partysugar — Sun, 01 Jun 2008 06:00:37 -0700

When piled high on a plate, a salad of grilled veggies is just as hearty as a slab of steak. Grilling the vegetables is a great way to bring out their full, rich flavor.

This salad is packed with thickly cut zucchini, eggplants, and peppers. A quick lemon vinaigrette adds a tart freshness and a sprinkling of goat cheese adds a lush creaminess. Serve with a cold beer and a chunk of grilled, crusty bread for a delicious dinner. To take a look at the recipe,

How Do You Feel About Stickers on Produce?

partysugar — Wed, 21 May 2008 10:16:20 -0700

How Do You Feel About Stickers on Produce?

I don't buy produce with stickers on it.

They don't bother me.

As long as they peel off easily, I don't mind them.

Those little stickers are so annoying!

Other — I'll tell you what I think of produce stickers below.

Fast & Easy Dinner: Grilled Vegetables and Chickpeas with Couscous

partysugar — Thu, 15 May 2008 08:00:12 -0700

Don't be afraid of using your grill on weeknights to create quick and simple meals. Especially when the weather is pleasant, grilling is an excellent technique for rapid, maximized flavor cooking. In this recipe a plethora of vegetables are seared on the grill. The veggies are tossed with a fragrantly spiced couscous, fresh herbs, and filling garbanzo beans. A salty feta cheese is the finishing touch to this hearty, vegetarian dish from MyRecipes.com. To learn how to make it,

Do You Like Chard?

YumSugar — Mon, 12 May 2008 08:45:00 -0700

Do You Like Chard?

Yes, I think it's delicious.

Sometimes, depending on how it's prepared.

No, it's way too bitter.

What's chard?

Other — I'll tell you in the comments!

Monday's Leftovers: Miso Chicken With Brown Rice

partysugar — Mon, 12 May 2008 07:45:16 -0700

I was browsing MyRecipes.com trying to figure out what to do with leftover Asian style grilled chicken, when I found this tasty looking recipe. Chicken is coated with a fragrant miso, ginger, and garlic sauce before being tossed with brown rice and fresh vegetables. This recipe is incredibly adaptable so alter it to suit your liking. Green beans, bell peppers, and bean sprouts would be wonderful additions to this delicious rice dish. To look at the recipe,

What's in Season: Artichokes

YumSugar — Tue, 29 Apr 2008 10:00:12 -0700

My friend calamari recently asked me what was up with artichokes. He and his gal are having a hard time figuring out how to pick and eat them, so I thought I'd give him some advice. To see how to select the best artichokes in the bunch, and what to do once you've brought them home,

Would You Rather Eat Asparagus or Broccoli?

partysugar — Sun, 06 Apr 2008 01:28:51 -0700

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Would You Rather Eat Asparagus or Broccoli?

Asparagus, I love the little spears.

Broccoli, it's versatile and delicious.

Neither, I prefer ______ (fill in the blank below).

Ewww, I hate both of these vegetables.

Fast & Easy Dinner: Black Beans and Rice

partysugar — Wed, 02 Apr 2008 05:01:57 -0700

Rice and beans are a delicious classic food combination. Chock full of vegetables, this recipe highlights the flavor of black beans. A pinch of cumin adds smokiness and a splash of red wine vinegar provides a tang. Serve the beans over your favorite type of rice for a hearty meal. To take a look at the recipe,

'Wich of the Week: Easter Ham Slider

YumSugar — Wed, 26 Mar 2008 12:20:19 -0700

One of my favorite things about major holiday feasts is getting to make sandwiches with the leftovers. But while the post-Thanksgiving sandwich is probably the most popular, I think Easter is underrated in this regard. So for this 'Wich of the Week, I thought I'd do something a bit different and show you how I transformed my Easter ham and side dishes into a sandwich.

This probably isn't a sandwich you'd make from scratch — the individual components are fairly time intensive — but it would be delicious if you did. Or, you can easily re-create the meal and use the leftovers to make your own sandwich. To see how the meal became a sandwich, and to get the recipes,

How Does Your Garden Grow?

YumSugar — Thu, 20 Mar 2008 13:29:51 -0700

It's the first day of spring, and my thoughts are turning towards fresh veggies and bright colors. Normally it's the appetizers and main courses that get the spring treatment, but this year, dessert can play along too. This Garden Patch Cakelet Pan ($34) is a garden-themed cake pan that features rows of carrots, cauliflower, radishes and peas. It would make the most adorable petit-fours and hey, maybe it'll get your little ones (or big ones) to finally eat their veggies.

Asparagus Tart Two Ways — Beginner and Expert

partysugar — Tue, 18 Mar 2008 11:01:31 -0700

One way to take advantage of Spring's glorious bounty of asparagus is to make a tart. A savory tart that highlights the pure flavor of asparagus is welcome on any Easter menu. Both scrumptious and versatile, an asparagus tart can be served as a side, a dinner, or as a part of a brunch buffet.

Since we all have different levels of culinary confidence, I've found two delicious recipes. One takes advantage of frozen puff pastry and the other makes it from scratch. Choose which one suits your cookery needs or get inspired and make your own variation. For the recipes,

Fast & Easy Dinner: Stir Fried Tofu with Vegetables

partysugar — Thu, 13 Mar 2008 09:40:18 -0700

I've said it before and I'll say it again: stir fries make an excellent last minute meal. Why? Because the food is sautéed at a higher temperature meaning it will cook quicker. This stir fry is jam packed with vegetables making it hearty and healthful. Choose a firmer tofu to ensure that it won't fall apart when stir fried. For this mouthwatering recipe,

What's in Season: Asparagus

partysugar — Fri, 07 Mar 2008 12:01:31 -0800

Last week I had my first asparagus of the season! I was surprised to see it in the local supermarket and couldn't resist serving it at an impromptu dinner party. In my opinion, asparagus is best roasted or grilled rather than steamed or blanched. To see my tips for enjoying Spring's asparagus to the fullest,

Fast & Easy Dinner: Vegetable Chow Mein

partysugar — Wed, 05 Mar 2008 06:13:31 -0800

For a super quick, middle of the week fix, make this vegetable chow mein for dinner. Ready in under 20 minutes, this meal is more rapid than ordering take out. Frozen veggies are mixed with coleslaw and noodles. A simple sauce — made with broth, cornstarch, oyster and red pepper sauces — seasons the dish. Sound delish? Get the recipe now, just

No More Crying While Chopping Onions

partysugar — Mon, 04 Feb 2008 07:31:31 -0800

Does cutting onions make you cry? Well I have good news for you! A team of agricultural scientists from Japan and New Zealand has created a tear-free onion. Through genetical engineering, not only did they turn off the gene that induces the tears in humans, but they created a more flavorful onion too.

Spearheading the study is Dr. Colin Eady, a professor at the University of Wisconsin. He states:

By shutting down the lachrymatory factor synthase gene, we have stopped valuable sulphur compounds being converted to the tearing agent, and instead made them available for redirection into compounds, some of which are known for their flavour and health properties.

The scientists are hoping the tear free onions will become a kitchen staple across the globe. Of course, this will take time; the onions aren't expected to hit the market for another ten years or so. Still it's something to look forward to! Are you excited about the development?

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Come Party With Me: Little Girl's Birthday — Menu

partysugar — Tue, 22 Jan 2008 08:28:31 -0800

When hosting a child's birthday party don't go gourmet. Instead serve crowd pleasing kid's food like pizza. Be sure to have an easy snack on hand for kids who may be hungry during the kindergym games and festivities.

Crunchy vegetable sticks with a cheesy ranch dip will hold off hunger pains until pizza time. Serve both plain cheese and pepperoni pizza on paper plates with lots of napkins. To get these recipes,

When Do You Wash Your Fruits and Vegetables?

partysugar — Thu, 17 Jan 2008 06:01:33 -0800

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When Do You Wash Your Fruits and Vegetables?

When I arrive home from the market, I wash immediately before storing.

I wash right before using.

Other — tell us what you do below!

Soup's On: Minestrone Soup

partysugar — Thu, 27 Dec 2007 10:58:31 -0800

Minestrone is one of my favorite soups to make. It takes a lot of time to produce a good pot of this classic, Italian soup, so set aside the entire afternoon and make sure you soak the beans the night before. The final result is a hearty, rustic, restaurant-quality dish. A bowl is a meal in itself, all you need is some crusty bread for dipping. Serve with a robust Pinot Noir for a wonderful, wintry meal. To see how I made it,

Green Side: Roasted Broccoli

partysugar — Sat, 08 Dec 2007 08:39:11 -0800

Who says broccoli has to be boring? Broccoli is a vegetable whose brilliant color brightens any dinner plate. Instead of sautéing broccoli on the stove, roast it in the oven for a caramelized, delicious flavor. Tossed with olive oil, garlic, and red pepper flakes this manchego topped broccoli dish is simple to make and scrumptious to eat. Pair with a holiday roast beef, pork tenderloin or chicken. To get the recipe please,

Definition: Yam

partysugar — Tue, 20 Nov 2007 13:42:33 -0800

Yam
Sometimes confused with the sweet potato, this root vegetable is not related to the potato. Native to South and Central America, as well as many parts of Asia and Africa, there are over 150 different varieties. Yams have starchy flesh in either off-white, yellow, purple, or pink. Their skin is normally pale to dark brown. Although they have more moisture and natural sugar, they can be interchanged with sweet potatoes in most recipes.

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Fast & Easy Dinner: Hurry-Up Beef-Vegetable Stew

partysugar — Fri, 16 Nov 2007 08:58:31 -0800

Beef stew is not your average quick cooking meal. Most recipes take a couple hours, or even an entire day to fully develop a robust stew flavor. However, I've found a recipe for a super simple beef stew that comes together in under an hour. Red wine, thyme, mushroom and tomato soups, give this stew a slow cooked feeling. All you have to do is throw everything into a pot and wait for it to boil, making it the perfect end of the week meal. To get the recipe please

Definition: Rapini

partysugar — Tue, 13 Nov 2007 15:27:33 -0800

Rapini
Also known as broccoli rabe, a vegetable that is a related to the cabbage and turnip. This leafy green has long stalks scattered with clusters of tiny broccoli-like flowers. Used often in Italian cooking, these greens have a pungent, bitter flavor. It's great fried, steamed, braised, or in a salad or soup.

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Crazy for Dino Kale

YumSugar — Fri, 09 Nov 2007 14:11:33 -0800

Crazy for Dino Kale
For dinner in Autumn, I always enjoy a sautéed green. Lately, my fave has been kale, especially dino kale, so named for its reptilian texture. This green is in season through late Fall, since the leaves are sweeter after a hard frost. Not only is this green high in vitamins K and A, but it also is decent source of dietary fiber. Plus, it is tasty!

Which Ones Are Fall Vegetables?

partysugar — Tue, 23 Oct 2007 07:30:37 -0700

Although California is in the middle of an Indian Summer, Fall and all of its delicious bounty has arrived at a grocery store or farmer's market near you. Yum tested your knowledge of Fall fruits, but how well do you know your Fall vegetables? To find out, I've come up with a quick quiz where you decide if it's a Fall vegetable or not!

If it's a Fall vegetable, mark it true; if not, choose false. Good luck!

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