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Food Network Aims to Entertain With 2010 Lineup

YumSugar — Tue, 10 Nov 2009 11:30:20 -0800

Looks like Food Network's switching gears to focus less on cooking expertise and more on entertainment. On the roster for 2010: more Brian Boitano, and a new show, Worst Cooks in America.

Worst Cooks in America, which premieres Sunday, Jan. 3, features 12 "hopeless cooks" who are divided into two teams, one under the tutelage of network vet Anne Burrell and the other led by Arizona chef Beau MacMillan.

The show's premise: bad cooks undergo a five-week "culinary boot camp" where they will learn kitchen techniques from Burrell and MacMillan that they must apply in weekly elimination challenges.

After the contestants have been narrowed down to two, they will compete for a grand prize of $25,000 in a final challenge that has them preparing a three-course meal for a panel of food critics who think the dishes have been prepared by chefs Anne and Beau.

For even more entertainment, Brian Boitano fans should also stay tuned for the return of the Olympic medalist, who's back with a second season of the screwball show What Would Brian Boitano Make? in March. Will you tune in to watch either of these shows - or are they too far a departure from the classic cooking shows that once dominated Food Network?

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A Peek at the Food and Wine Classic Cook-Off

partysugar — Thu, 19 Jun 2008 15:00:09 -0700

The most hyped part of the Food and Wine Classic is the culinary competition that takes place on the last day of the festivities. The Classic Cook-Off pits the reigning Top Chef winner - this year it was Hung - against master French chef Jacques Pepin and his BFF Jean-Claude. The chefs were given a whole salmon, a bunch of ingredients leftover from the previous day's demos, and 18 minutes to create a dish and a cocktail. While Hung created a delicious-looking salmon and a frothy coconut-milk cocktail, the Frenchmen wowed the crowd with their salmon appetizer, salmon entree, wasabi cocktail, and souffle dessert. To catch a glimpse of the competition, check out our exclusive video below!

For more pictures of the cook-off challenge, including images from the second competition that featured Michael Symon and Tom Colicchio vs. Roy Yamaguchi; and a look at the celebrity chefs who were in the audience, read more.

View 45 Photos ›

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Summer Reading: On Food and Cooking

YumSugar — Fri, 10 Aug 2007 10:03:31 -0700

When I told YumJimmy that we were spotlighting a new book every day in August, he told me to make sure that I mentioned Harold McGee's On Food and Cooking: The Science and Lore of the Kitchen. When it was first published over 20 years ago, it instantly became a success. Many people even consider it to be like an encyclopedia. The classic publication was recently revised and updated - in fact almost every page was rewritten - and the result is a fascinating read. It's another book that will help you learn how to cook, as opposed to just being able to regurgitate recipes. If you're looking for lovely prose and a effortless read, this isn't the tome for you, but if you're looking for something that will really help you take your cooking to the next level then I highly recommend it. It's a must for any culinary student, but I think anyone interested in the why and how will find it fascinating as well.

Yummy Links: From Rachael Ray to Cupcake Wars

partysugar — Mon, 26 Oct 2009 11:30:33 -0700

To encourage kids to eat healthier, Rachael Ray is cooking her soft tacos for public schools in New York. - New York Daily News
Your local mixologist may be earning a lot more money than you think. - Grub Street NY
Why not make your own baby food at home?- The Epi-Log
American cheeses are gaining popularity in Europe. - Wall Street Journal
An inside look at the Food Network's new Cook or Be Cooked video game. - Eat Me Daily
El Pollo Loco responds to KFC's free chicken deal with their own free chicken promotion. - Eater
Learn how Heston Blumenthal cooks sous vide. - Serious Eats
Get a glimpse of San Francisco's recent Cupcake Wars. - Chow

Delilicious: Leaf Us Alone Brussels Sprouts

LilSugar — Tue, 24 Nov 2009 08:30:18 -0800

Your little sprout can help you bake up this healthy side dish for your holiday meal. Chef Lisa Barnes claims, "Although they are one of my favorites, I realize Brussels sprouts are not welcome by many. I think they get a bad rap because they are usually boiled, bland, and still rock hard in the center. Peeling the leaves and discarding the center core makes for an entirely different taste and texture. And yes, you and your kids may even have a new green favorite. Note this takes time and patience, but little hands make great peelers."

For the delicious and kid friendly recipe, just read more.

Leaf Us Alone Brussels Sprouts
From Petit Appetit: Eat Drink and Be Merry

Ingredients

1 pound Brussels sprouts
¼ cup extra-virgin olive oil
1 teaspoon freshly squeezed lemon juice
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper

Directions
Preheat oven to 375 degrees F. Line a jelly roll pan with aluminum foil.

Cut off bottom stem or core of each sprout. Carefully peel away the leaves until it becomes too hard to peel. Cut off bottom core again and peel more layers. Continue cutting and peeling until it is too difficult to peel apart.

Place leaves in a large mixing bowl. Drizzle with olive oil and lemon juice and stir until all leaves are coated. Sprinkle with salt and pepper and stir again.

Spread leaves onto prepared baking pan in a single layer. Roast for 10 to 12 minutes, until leaves are cooked and start to crisp with golden edges.

The author, Lisa Barnes, says, "I brought these to the table to peel while my children were having a snack. It must have looked interesting as both my four year old and 18 month old starting peeling, too. I told them they were Brussels Buddies. My son just kept telling his dad 'We’re only eating the skins.' ”

*Makes 6 servings

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Smarter Eats: Use Chalkboard Labels on Jars

FitSugar — Mon, 02 Nov 2009 10:30:28 -0800

Take a peek into my kitchen cabinet for a healthy eating tip. If you can't tell from the picture those are jars with chalkboard labels. I've been using them for almost a year now and for two good reasons: health and money.

I love nuts but find that it can be easy to eat too many at one sitting. I use the chalkboard labels to remind myself of the nutritional breakdown of the stored nut and its serving size. For instance, on my almond jar I've written 20 almonds equal 180 calories, 14g fat, 7g protein, and 6g carbs. This method has been a really great way to keep me from overindulging.

Having these jars is also an incentive to buy from the bulk aisle. Most food, especially organic, is cheaper when purchased in bulk. Plus buying in bulk cuts down on wasteful packaging, and I don't confuse things that look alike. The labels create an easy way to remember cooking ratios - if I'm storing a whole grain or beans, I write the name of the grain and the ratio of the grain to how much liquid it needs to cook.

You can either buy chalkboard jars for cheap or make your own using chalkboard paint. As an alternative you can use paper or sticky labels but using the chalkboard method helps cuts down on waste.

Healthy Ways to Deal With Thanksgiving Leftovers

FitSugar — Thu, 26 Nov 2009 07:00:37 -0800

Thanksgiving never seems to be a one-day affair, at least not the food part. Properly stored, leftovers can last up to four days, beckoning you to eat more, more, and then some! This Thanksgiving, resist the urge to overindulge by finding healthier alternatives for your T-day leftovers. Here are a few of our ideas - share your own in the comments section below.

Get rid of them. Buy some inexpensive containers before your meal to pack up leftovers for guests and send friends and family home with the most decadent dishes.
Make a healthy salad. Turkey is packed full of protein and tastes great on a salad. Use leftover cranberry sauce to make a healthy dressing - mix a dab with olive oil and balsamic vinegar.
Make a turkey curry. Turkey is great in a curry because it easily soaks up the flavors of a sauce. Try using turkey instead of the tofu in our Indian-Spiced Chard recipe.

For more healthy leftover ideas, read more.

Make turkey stock. I always like to have broth or stock on hand because it adds a ton of flavor to my cooking and can be the base of a variety of dishes. Storebought broth usually has a ton of added salt, so I think it's best to make your own. Save the carcass of the bird and break it up into a large stock pot, then add mirepoix, garlic, and savory herbs. Cover the entire mixture by at least two inches of water and let simmer for five hours. If the water level falls below the ingredients, add more liquid to the mix. Cool quickly, store in the refrigerator, or freeze.
Use turkey stock to make a delicious soup. Cut up any extra veggies you have leftover from your T-day meal or ingredients, add some barley or brown rice, throw it in your stock, and you've got a simple, tasty soup.
Puree leftover vegetables. Healthy vegetable side dishes are great to have after Thanksgiving, but give them new life and puree them. A veggie puree can be the base of a soup or pasta sauce. Veggie purees can also add moisture to baked goods.
Make an open-faced sandwich. Everybody loves the day after Thanksgiving sandwich. Make your sandwich healthier by only using one slice of bread.

You Asked: Could Wine Give Me a Headache?

FitSugar — Wed, 25 Nov 2009 05:50:53 -0800

Dear Fit,
In college, I was more into sipping cocktails and drinking beer, but recently I started drinking wine with dinner. I love the taste and how it pairs with more complicated dishes I have started to cook. I've noticed that I get this dull headache when I drink it though. Is this common? Is there a way to prevent it?
- Whining About Wine

As Thomas Jefferson said,"Good wine is a necessity of life for me." Although Jefferson's "necessity" is considered a relaxant and offers a variety of health benefits, drinking wine can cause some unfortunate side effects, including headaches. To find out why, continue reading

Southern (Indian) Thanksgiving

Yum Community — Tue, 24 Nov 2009 11:30:42 -0800

This story was written by member courtneyd and comes from the Kitchen Goddess group in the YumSugar Community.

For a few years now I've wanted to try to marry the traditional Southern Indian food my husband grew up enjoying with Thanksgiving as I know it (Southern girl with a love of spice and heat). So this year I did a trial run of a tandoori-style turkey made in the oven.

By next year I hope to build my own tandoor, or at least grill this guy, because it needs a little more heat to crisp up properly. Even so, the meal turned out great! Tandoori turkey, tamarind gravy, creamed saag, masala mashed potatoes, and Whole Foods' naan, which has a slight dinner roll texture, so it works out perfectly for this blended meal. The tamarind gravy was an original creation (that I cannot believe turned out properly, it was sooooo good), and the other recipes were either inspired by or taken directly from The Food of India from Whitecap Books. I love their "food of" series, and my husband is impressed with the Indian recipes.

For the turkey, I followed the instructions from November's Martha Stewart Living to spatchcock a turkey and cooked according to their instructions after marinating for about 7 hours. Not including the marinade time, this meal came together in about 2 hours on a Friday night. Also, we discovered New Zealand Sauvignon Blanc complements Indian food perfectly.

To get her recipes for this Southern Indian feast, keep reading.

Pancreatitis Is a Hidden Danger of Thanksgiving Dinner

PetSugar — Wed, 25 Nov 2009 08:00:29 -0800

Now, it's hard to not want to cave in to the curiously wriggling nose as you cook up a turkey - even though treats like a small bit of white meat are OK, shy away from feeding them turkey skins, gravy or fatty parts of the bird. Not only can it be dangerous for their weight, but it can contribute to pancreatitis, a serious gland inflammation that requires a vet visit ASAP.

As it turns out the little pancreas produces the digestive enzymes that break down food to let their furry bodies digest it. However, if the pancreas or surrounding tissue is damaged, the enzymes can leak which then negatively affects the pancreas and any surrounding tissue, resulting in that issue known as pancreatitis.

Find out the symptoms when you read more.

On the milder side, symptoms include loss of appetite, crying, restlessness or irritability and, more seriously, severe and frequent vomiting, diarrhea (often containing blood), and strong reluctance to walk. If you see any hints of this painful illness, it's time to pull out that emergency vet number and get your pet looked at - even on a holiday, it's better to be safe now . . . than sorry later.

Source: Flickr User wmshc_kiwi