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Yummy Link: English Food is Not a Joke

YumSugar — Mon, 23 Apr 2007 12:33:33 -0700

Don't miss out on the HUGE English food is not a joke roundup that Sam at Becks & Posh did to celebrate St. George's Day. There are over 65 entries, including the one pictured (Fish & Chips Samanda Style) and mine for Steak & Ale Pie.

English Food is Not a Joke - Steak & Ale Pie

YumSugar — Fri, 20 Apr 2007 09:51:32 -0700

English food is not a joke because...
Any cuisine that combines meat with ale gets gold stars in my book.

That's the answer I'm giving for Sam's Fish & Quips challenge. She's asked food lovers everywhere to help her prove that English food does not have to be a joke. After reading about it, I immediately wanted to participate. I lived there for almost a year and had plenty of amazing food (I have crazy fond memories of the cheese guy in my local outdoor market), however I couldn't come up with one dish that I wanted to make. So I called in the brigades - actually I just IM'd my friend Johnny and asked what he thought I should make:

me: What is your favorite British meal - like quintessential British?

Johnny: Meat pie! Like steak and onion pie!!!
I think this is a nice idea, a nice project - British food has a huge inferiority complex for a few reasons.

me: So what should i make?

Johnny: You should try steak and ale pie if you can manage it. I think it is pretty easy really and tastesome.

me: Why'd you choose that dish?

Johnny: It is the thing I like best that is "English"
Make a nice round pie - with leaves on the top of course.

me: Of course

Hrmm... a steak and ale pie. Funny, I never actually had one of those while I was out there - but I figured it was the time to start. So I hunted down a few recipes and cobbled together a pretty decent pie. I cheated and used puff pastry, but I didn't forget the leaves on top.The end result was pretty tasty, like a stew with an added pastry crust - and it was definitely not a joke. To see what recipe I used, and to see a bunch of step by step pictures, read more

Steak & Ale Pie
Inspired by BootsnAll

Sorry for the non-accurate measurements, I eyeballed a lot of it. Also, you may want to add a few splashes of Worcestershire sauce to your marinade. I was planning on it, but didn't realize we didn't have any until it was too late.

1 1/4 pounds of steak - cut into large cubes
2 short sprigs of fresh rosemary
3 sprigs of fresh marjoram
1/3 - 1/2 pint of Newcastle (or other dark ale)
olive oil
fresh ground black pepper
flour (approx 4 tbsp)
2 carrots - chopped (Jimmy hates carrots, so I only used a few, you may want to up the carrot ante)
1 leek - chopped
1 medium sized onion - diced
1-2 cup beef broth
Puff Pastry (1 sheet) - thawed

Step One - Night Before

Put steak into medium sized bowl with lid (I actually used a tupperware dish). Add rosemary and marjoram (I ripped them with my hands) and mix with meat.
Add Newcastle, a splash (I eyeballed it) of oil, and some fresh black pepper. Mix well. Cover and marinate in fridge overnight.

Step Two - Make the Pie

Preheat oven to 375F
Strain beef from marinade (do not throw out the marinade, set it aside for now). Roll beef in flour until beef is covered. Set aside.
In a large pan, saute onion, leek and carrots in a little bit of olive oil. Cook until onions are soft. Remove from pan and set aside.
Place beef in pan and brown on all sides.
When beef is browned, put the vegetables back in, and add beer marinade, and beef stock.
Simmer on medium-low for 10 minutes.
Transfer mixture to pie pan/baking dish. Top with puff pastry and trim sides.
Pierce pastry a few times for ventilation, add decorative pastry leaves if desired (I used my kitchen shears to shape them).
Bake for 40-45 minutes.

View 16 Photos ›

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Top Dishes From Food & Wine's Best New Chefs

YumSugar — Fri, 26 Jun 2009 05:50:00 -0700

Every event I attended at the Food & Wine Classic this year was incredible, but my favorite meal at the Classic was the annual Best New Chefs Dinner, bar none. At a gorgeous estate in Aspen, festival-goers had a chance to sample top bites from the 10 sensations who were crowned this year's Best New Chefs. Scope out both the chefs and the dishes that took center stage that night when you keep reading.

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All You Can Eat - Recession Buster or Fat Maker?

FitSugar — Thu, 29 Oct 2009 03:00:15 -0700

Taybarns restaurant is introducing a new dining concept to the English - all you can eat. It's nothing we haven't seen in the United States. We have all-you-can-eat baked potato and pizza bars, endless breadsticks and salad, and the kind of buffets that would make Elvis weep if he was still kickin' it in Vegas.

The Taybarns message is clear: "Enjoy as much as you like, as many times as you like. All for one fixed price!" That fixed price gives you a 111-foot counter filled with pizza, Chinese food, carving stations, fry stations, desserts, and more. The English are going crazy for the buffet-style chain, and while neighboring restaurants continue to close, Taybarns is on the up.

During tough economic times, giving people the most bang for their buck seems like a smart business model, but at what cost? As reported by the BBC, not everyone likes Taybarns. They think the chain encourages unhealthy eating habits and will cause England's collective waistline to expand.

It's a common argument, and one that's been batting around in the US for some time. Is it the fault of (insert any fast food giant here), or does the responsibility fall on the individual? Does walking into Taybarns rob a human of their free will, and why isn't healthy food more accessible to the masses?

Elvis Pancake Sandwiches: Breakfast and Lunch!

LilSugar — Sun, 25 Oct 2009 08:00:39 -0700

Breakfast sandwiches are popular with rushing mothers and their kiddos on the go! From egg filled bagels to bacon and cheese caught between an English muffin they fill the tummy up right. My son favors waffles sandwiches. The handy breakfast is easy enough for him to munch on in the car if he doesn't finish it before I have to shuttle him to school. While all the hearty meal involves is the simple assembly of two whole grain waffles (store bought or homemade) and a slathering of fresh peanut butter between them, I recently watched Big Daddy over at the Food Network make a more inventive recipe for his boy.

A twist on a sandwich Elvis Presley was famous for - peanut butter and banana, the cook takes buckwheat pancakes, adds the protein spread, sliced bananas and a drizzle of honey to make a morning sammie that can be finished in the afternoon if you pop it in your kiddo's lunchbox. While the flavors appeal to wee taste buds, its quick prep time makes it a dish mama can accomplish even if she isn't completely awake.
To get the recipe, read more.

Elvis Pancake Sandwiches
Recipe courtesy Aaron McCargo Jr., Food Network

Looking for a meal that can be made for breakfast and finished for lunch? Try Big Daddy's Elvis pancake sandwiches.

Ingredients

Batter:

* 2 cups buttermilk
* 2 eggs
* 2 teaspoons baking powder
* 2 teaspoons sugar
* 1 teaspoon salt
* 6 tablespoons butter, melted
* 1 cup all purpose flour
* 1 cup buckwheat flour
* 2 tablespoons butter, cold plus more as needed
* Peanut butter, for topping
* Sliced bananas, for topping
* Honey, for topping

Directions
In a large bowl, whisk together buttermilk, eggs, baking powder, sugar, salt and butter.

In another large bowl mix together all-purpose flour and buckwheat flour.

Slowly add flour into the wet ingredients mixing with a whisk. Mix until there are no lumps and the batter is smooth and velvety.

In a large cast iron skillet or flat grill pan over medium-high heat, melt a tablespoon of butter. Ladle pancake batter onto skillet to desired size. Using the ladle, form pancake into circular shape. Cook on each side for 2 to 3 minutes or until golden brown. Set pancakes aside and keep warm. Repeat with remaining ingredients.

Once completed, spread peanut butter on a pancake, layer it with sliced bananas and drizzle it with honey. Top the pancake with another pancake to form a sandwich. Repeat with remaining pancakes and serve with extra honey.

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Courtesy of The Food Network.

Freaky or Fabulous: English Food Umbrellas

FabSugarUK — Thu, 22 Oct 2009 00:00:35 -0700

Showing off your patriotism with a union jack item is one thing, but wearing your pride with a traditional English photo umbrella is quite another! London Undercover have created these two funky accessories for the colder months where you can choose from either fish'n'chips in newspaper (£50) or an English breakfast on a gingham tablecloth (£50). What do you think of these food orientated accessories?

Veggies With Green Goddess Dip Two Ways - Beginner & Expert

YumSugar — Wed, 22 Apr 2009 03:30:52 -0700

With so many Spring vegetables in abundance right now, there's no better way to celebrate Earth Day than to create a spread that highlights the natural sweetness of farm-fresh vegetables.

Serve the vegetables alongside green goddess dressing, a mild yet complex blend of lemon, anchovies, garlic, and sour cream that dates back to the 1920s.

For a basic appetizer, arrange fresh crudités on a tray, or to take it to the next level, throw your seasonal vegetables on the grill. To see two enticing renditions of this verdant starter, read more.

Beginner Vegetables With Green Goddess Dip
Adapted from Bon Appétit

Ingredients

3 tablespoons fresh lemon juice
2 anchovy fillets
1 medium shallot, coarsely chopped
1 tablespoon Champagne vinegar or white wine vinegar
1 garlic clove, peeled
1 large ripe avocado, peeled, pitted, quartered
1/2 cup sour cream
1/4 cup chopped fresh Italian parsley
3 tablespoons chopped fresh tarragon
1 tablespoon chopped fresh basil
1/2 cup olive oil
Heads of green and red Belgian endive, trimmed, leaves separated
Easter Egg radishes, trimmed, with some tops still attached
Heirloom baby carrots, peeled, trimmed, with some tops still attached
Persian or Japanese cucumbers, cut into 3x1/2-inch spears
Sugar snap peas, trimmed
Red, yellow, and orange bell peppers, cut into 3x1/2-inch strips

Directions

Combine lemon juice, anchovies, shallot, vinegar, and garlic in processor. Blend until shallot and garlic are finely chopped. Add avocado, sour cream, parsley, tarragon, and basil; blend until almost smooth.
With machine running, add olive oil through feed tube in thin stream. Transfer dip to small bowl. Season to taste with salt and pepper.
Place bowl of dip on large platter. Surround with vegetables.

Serves 10.

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Expert Vegetables With Green Goddess Dip
From Food & Wine

Ingredients

1 cup extra-virgin olive oil
1/2 cup finely chopped basil
Salt and freshly ground pepper
6 Asian eggplants (about 2 pounds), sliced lengthwise 1/2 inch thick
6 portobello mushrooms, stemmed
2 fennel bulbs, stalks and feathery fronds discarded, bulbs sliced lengthwise 1/2 inch thick through the core
2 medium zucchini, sliced lengthwise 1/2 inch thick
2 medium yellow squash, sliced lengthwise 1/2 inch thick# 1 medium cauliflower, core trimmed, head sliced lengthwise 1/2 inch thick
2 large red bell peppers, cored and quartered

Green Goddess Dressing:
1/2 cup coarsely chopped flat-leaf parsley
6 anchovy fillets, finely chopped
2 garlic cloves, finely chopped
2 tablespoons minced tarragon
1/2 cup sour cream
1/2 cup mayonnaise
2 tablespoons fresh lemon juice
Salt and freshly ground pepper

Directions

Make the dressing: In a mini food processor, combine the parsley, anchovies, garlic and tarragon and process to a fine paste. Blend in the sour cream, mayonnaise and lemon juice. Scrape the dressing into a bowl and season with salt and pepper. Refrigerate until serving time.
Light a grill. In a medium bowl, mix the olive oil with the basil and season generously with salt and pepper. Brush the basil oil on the vegetables. When the fire is medium-hot, arrange the eggplant slices on the hottest area of the grill and surround with the portobellos and sliced fennel. Grill, basting often with the oil and turning once, until the vegetables are nicely charred and almost tender, about 6 minutes for the eggplant and 10 minutes for the portobellos and fennel. Transfer the vegetables to a platter and cover loosely with foil.
Put the zucchini and yellow squash on the hottest part of the grill and surround them with the cauliflower and red bell peppers. Grill, basting often with the basil oil and turning once, until the vegetables are nicely charred and almost tender, 1 to 2 minutes for the zucchini, 6 minutes for the bell peppers and 10 minutes for the cauliflower. Add the vegetables to the platter and serve with the Green Goddess Dressing.

Serves 6.

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Garden Peas, Please

FitSugar — Wed, 04 Apr 2007 02:00:00 -0700

Peas...you either love 'em or hate 'em. But have you ever had FRESH peas? As in not frozen and not canned? Peas that you shell yourself, in the privacy of your own kitchen?

Known as English Peas or Garden Peas, these little legumes are a sweet treat and are in season now through about May. Seems that peas don't do well when it gets too hot. Their arrival is a sure sign that Spring is here. Plus, when veggies are in season they cost considerably less than their off season prices.

While peas might be time consuming to shell, their candy like flavor is sure to please your palate. While naturally low fat good, peas got a bad rap from all those low carb diets since they are naturally high in sugars and carbohydrates. A one cup serving contains 8 grams of sugars and 21 grams of carbs. On the other hand peas are high in vitamins K and C, magnesium, folate and thiamin (vitamin B1).

Peas are great in pasta and risotto. Since peas pair well with mint, they would be a great addition to PartySugar's Lemon Mint Risotto.

Eat 'em fresh while you can!!!!

Avoid Crash Diets: Healthy Weight-Loss Tips

FitSugar — Thu, 10 Sep 2009 03:00:55 -0700

I read a very sad and unfortunate tale of an English bride-to-be's death after crash dieting. After eating only 530 calories a day for 11 weeks, the 34-year-old collapsed. Having weighed 244 pounds at the start of the controversial LighterLife diet, Samantha Clowe had lost 42 pounds when she collapsed and died of heart failure. Her family and fiancé are in my thoughts, and in light of this tragedy, I would like to review five rules for healthy and sustainable weight loss.

To lose weight you need to be in a caloric deficit, meaning you consume fewer calories than you are expending. Think of it like this: calories coming in need to be fewer than calories going out. It really is pretty simple.
To lose one pound a week you need to be in a caloric deficit of 3,500 calories. The best way to do this is to combine eating fewer calories and burning more calories - that means exercise! Cardio is great for burning calories. See these posts for ideas to freshen up your cardio routine.

Learn the other three tips when you continue reading.

Airlines Aiming Higher With Fancier Coach Meals

YumSugar — Fri, 04 Sep 2009 03:50:20 -0700

These days, airlines are engaged in new flights of fancy: in an effort to set themselves apart from competitors, many have been upping the ante on food offerings.

Airlines began charging for meals post-9/11, but food-for-purchase replacements never fared well. They came with high price tags, questionable freshness, and inventory challenges. But major players have found a way to tackle these issues, and hope to enhance their brand images with a revamped reputation for good food.

Delta Air Lines serves Ben & Jerry's ice cream, cheese plates, and a new array of dishes created by culinary impresario Todd English that includes grilled chicken gyros and almond butter sandwiches. In May, American Airlines partnered with Boston Market, hoping to levy the rotisserie chain's name recognition. Although Hawaiian Airlines has long kept a focus on high-end food, it, too, has tried to elevate coach sales. While meals are free on Hawaiian, paying an additional $10 buys passengers satay chicken with vermicelli, or a sushi bento box with edamame and teriyaki chicken.

Airlines have found savvy methods of measuring the success of food programs, like using credit card readers to monitor the popularity of foods. Do you think the new tactics work? Has airline food gotten tastier?