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Name That Dish!

YumSugar — Thu, 20 Aug 2009 16:15:50 -0700

Yesterday I asked you to guess whether a number of dishes were named after people. Legend has it that the English specialty shown below was named after someone famous. Can you guess what it is?

Name That Dish!

YumSugar — Thu, 13 Aug 2009 16:15:17 -0700

If you enjoy preparing snapper for dinner, you could also prepare it in the dish you see below. What's it called?

Name That Dish!

YumSugar — Thu, 09 Jul 2009 16:15:40 -0700

On a recent excursion to offbeat Houston restaurant Feast, I enjoyed a number of traditional British dishes - from Welsh rarebit to bubble and squeak. Pictured below is a dessert that's also a quintessential part of classic English cuisine. Are you familiar with this unusually named pudding?

A Colorful Midday Meal at Feast

YumSugar — Wed, 08 Jul 2009 05:50:18 -0700

On a recent trip to Texas, Reef wasn't the only provocative meal that I had. I also ate an unorthodox lunch at Feast, a restaurant that was opened by three British ex-pats, James Silk, Meagan Silk, and Richard Knight, in Houston last year. The eatery, which has earned accolades from the New York Times as well as a James Beard Best New Restaurant nomination, focuses on adventurous and gourmet nose-to-tail dining. See more of the restaurant - and the dishes that push America's dining envelope - when you keep reading.

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Savory Cheese Scones Two Ways - Beginner and Expert

YumSugar — Wed, 06 May 2009 03:30:41 -0700

For an eternal procrastinator on a budget like myself, there's no better way to celebrate Mother's Day than to serve her a mouthwatering breakfast right out of the oven. For a mom like mine, who's always watching her sweet tooth, I'll make flaky, cheese-tinged scones. If you're a beginner, try this no-fail recipe that's ready in only half an hour. Or, for a fancier breakfast in bed, use the scones in a Southern-inspired breakfast sandwich with black forest ham and honey mustard butter. Both show mom that you love her, so look at the two recipes when you read more.

Beginner Savory Cheese Scones
From Real Simple

Ingredients

3 cups all-purpose flour
1 teaspoon baking powder
3 tablespoons cold unsalted butter, cut into small pieces
1 cup shredded Gruyere or Swiss cheese
1/2 cup grated Parmesan
1 tablespoon chopped fresh thyme
1 teaspoon hot pepper flakes
1 1/4 cups buttermilk

Directions

Heat oven to 400° F. Lightly coat a baking sheet with vegetable cooking spray.
In a food processor, combine the flour, baking powder, and butter and pulse until the mixture resembles coarse breadcrumbs. Transfer to a large bowl and add the 2 cheeses, thyme, hot pepper flakes, and buttermilk. Stir until the mixture sticks together. (It will be slightly crumbly.)
Transfer the dough to a work surface and knead gently until it comes together, about 30 seconds. Shape the dough to form an even, flat round about 1 inch thick. Cut the dough into 12 wedges. Place them about 2 inches apart on the baking sheet.
Bake until the scones are light golden brown, 18 to 20 minutes. Remove with a metal spatula. These are best served fresh but can be made up to 2 days ahead. Wrap in foil and reheat in a 250° F oven for 10 minutes. Store in an airtight container.

Serves 12.

Nutritional information per serving: 201 calories, 7g fat, 1g fiber, 150mg sodium, 25g carbohydrates.

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Expert Savory Cheese Scones
From Gourmet

Ingredients

4 cups all-purpose flour
2 tablespoons baking powder
1 1/2 teaspoons salt
1 stick (1/2 cup) cold unsalted butter
6 ounces coarsely grated extra-sharp Cheddar (about 1 1/2 cups)
1 cup whole milk
2/3 cup heavy cream
1 stick (1/2 cup) unsalted butter, softened
3 tablespoons coarse-grained mustard
3 tablespoons honey
6 large soft-leafed lettuce leaves such as Bibb
1/2 pound very thinly sliced cooked ham (preferably Black Forest)

Directions

Preheat oven to 425°F. and butter a large baking sheet.
In a large bowl, sift together flour, baking powder, and salt. Cut butter into small bits and with your fingertips or a pastry blender blend into flour mixture until mixture resembles coarse meal. Using a fork, stir in cheddar. Add milk and cream, stirring until just combined. Transfer mixture to a floured surface and with floured hands knead until it forms a dough.
Roll out dough into a 12-inch round (about 1/2 inch thick). Using a 2-inch fluted round cutter, cut out scones and arrange about 1/2 inch apart on baking sheet. Gather and gently reroll scraps. Cut out more scones and arrange on baking sheet.
Bake scones in middle of oven until pale golden, about 12 minutes, and transfer to a rack to cool. (Scones may be made 1 day ahead and kept in an airtight container at cool room temperature.)
In a small bowl, stir together butter, mustard, and honey. Tear each lettuce leaf into 4 pieces. Split scones and spread each split side with honey-mustard butter. Make sandwiches with scones, lettuce, and folded slices of ham.

Makes about 24 small sandwiches.

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Georgia Considers English-Only Driver's Test - Why?

CitizenSugar — Fri, 03 Apr 2009 10:30:47 -0700

Georgia lawmakers may soon make trying to get a driver's license an even bigger headache for some residents. The state legislature is considering a bill that would require potential drivers to take the written test in English and without a translator. It seems like a silly idea to me.

Not only could this keep nonfluent speakers from getting to and from their jobs, it will probably lead to an increased number of unlicensed drivers on the road. And that puts English speakers at risk, too. In addition, critics argue that it further isolates non-English speakers, could discourage foreign companies from investing in Georgia, and unfairly targets minorities who can't benefit from the state's nonexistent public transportation system.

Proponents say the bill will increase public safety, since drivers need to read road signs. But the driving test and road sign test are already administered in English. Do you think it makes sense to limit the written test, too?

Source

Delve Into This Sticky Toffee Pudding

YumSugar — Sat, 17 Jan 2009 08:00:52 -0800

On Tuesday, I revealed what Barack Obama would be eating for his last supper before the big day. Many of you were impressed by the elegant-sounding menu - but in particular, you were dreaming of the dessert, a warm sticky toffee pudding with vanilla ice cream.

Our stars must be aligned: for my favorite uncle's birthday last weekend, I made this dream of a cake from a recipe in Sheila Lukins's stellar new book, Ten. In case you didn't know, sticky toffee pudding isn't actually a pudding. Rather, it's a traditional British dessert that's made with date-flavored sponge cake and drenched in a toffee sauce. With its moist cake and gooey, syrupy caramelized sauce, this dessert is bound to catch on in the United States. To make this simple cake for yourself, read more.

Sticky Toffee Date Cake
From Ten by Sheila Lukins

Ingredients

Cake:
8 tablespoons (1 stick) unsalted butter, at room temperature, plus extra for greasing the pan
8 ounces pitted dried dates, chopped
1 teaspoon baking soda
5 tablespoons granulated sugar
2 large eggs, at room temperature
1/2 teaspoon pure vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1 3/4 tablespoons baking powder
Sauce:
1 cup (2 sticks) unsalted butter
1/2 cup heavy (whipping) cream
1 cup (packed) light or dark brown sugar
1 teaspoon pure vanilla extract
Vanilla ice cream or whipped cream, for serving

Directions

Position a rack in the center of the oven, and preheat the oven to 350ºF. Butter the bottom and the sides of a 9-inch round cake pan. Set the pan aside.
Place the chopped dates in a small saucepan, add 1 cup water, and bring to a boil over medium-high heat. Then reduce the heat to medium-low and simmer for 3 minutes. Stir in the baking soda (the mixture will bubble up slightly). Set the pan aside to cool.
Using an electric mixer, cream the butter and sugar together in a large bowl until the mixture is light and fluffy, about 4 minutes. With the mixer on low speed, add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl. Add the vanilla and mix to combine.
Add the flour and salt, and mix to combine. Stir in the dates, including any liquid, and then stir in the baking powder.
Scrape the batter into the prepared cake pan, and bake until a wooden toothpick inserted in the center comes out clean, 30 to 35 minutes. Do not overbake or the cake will be dry.
Let the cake cool in the pan on a wire rack for 10 minutes. Then remove the cake from the pan, and place it on a plate.
While the cake is cooking, prepare the sauce: Combine all the sauce ingredients in a small saucepan. Place the pan over medium-low heat and cook, stirring, until the butter has melted and the sauce is smooth, 2 to 3 minutes. Raise the heat slightly, and simmer until the sauce thickens slightly, 3 minutes. Let the sauce cool for about 5 minutes.
Using a skewer, poke holes all over the surface of the cake. Pour the sauce over the cake while both are still warm.
Serve the cake warm, with ice cream or whipped cream on top.

Serves 8.

Note: This cake can be frozen and reheated. To freeze cake, cool it completely, cut into wedges, and freeze each well-wrapped wedge for up to 2 months. A slice can be thawed and reheated. Reheat in a 350ºF oven for 10 minutes.

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Coveted Crib: Mod English Rose

CasaSugar — Fri, 12 Sep 2008 10:00:34 -0700

This seven-bedroom, four-bath Georgian home in the UK is the former home of a clergyman. It features a hall, chapel, dining room, formal sitting room, kitchen, playroom, and large walled garden, and can be used for photo shoots. I adore how its owners have livened up traditional British décor, heavy on the English roses, with bold splashes of color and an interesting mix of contemporary furniture. To take the full tour, check out this slideshow! Source

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Despite Chicness, Italy Might Say Arrivederci to English Words

LibertySugar — Fri, 12 Sep 2008 09:00:55 -0700

Before it was the national language, Italian was just the regional dialect of Tuscany. But, since it went on to become the official language in the 1800s, Italy is ready to protect it from an English invasion. The influential Dante Alighieri Society, similar to France's Académie française, wants to erase words like "le weekend, "cool" and "OK" from conversational and written Italian.

Some Italians consider English words chic (er, wait what's the English word for chic?); but, the cultural institute is making a push for pure Italian, instead of "Anglitaliano." In a globalizing word, such protection may be crucial to maintaining the integrity of a language. Then again, languages are first of all a mode of communication and maybe the meaning behind "cool" just can't be translated.

Italians should know that Americans use Italian words, too! . . . at least at Starbucks. But Americans beware - if you order a "latte" in Italy, you'll get a glass of milk!

Source

LPGA Decides to Ditch Ban on Non-English Speaking Golfers

LibertySugar — Sat, 06 Sep 2008 07:00:00 -0700

The triumph of non-native English speakers, who won three LPGA majors this year, indicates that speaking English is not a required skill on the golf course. Even so, the international women's pro-golf association announced a policy recently that would suspend players who do not speak English. After much outrage, the plan has been rejected.

The LPGA Tour commissioner explained:

After hearing the concerns, we believe there are other ways to achieve our shared objective of supporting and enhancing the business opportunities for every tour player.

The original plan did not require players to be fluent, only "effective." The LPGA explained that it wanted players to interact effectively with pro-am partners, do media interviews, and give a winner's acceptance speech in English. The LPGA offers online language training, and also has a cross-culture program.

Considering that players have an incentive to improve their language skills if they want to further their careers off the course, it's probably not necessary for the LPGA to ban players with poor English from playing golf, a sport that doesn't require much speaking. We all have heard stories of white-only golf courses - why do you think the sport has a tendency to back away from diversity?

Source