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Make Your Own: Ketchup and Mustard

YumSugar — Thu, 02 Jul 2009 14:30:29 -0700

With Fourth of July right around the corner and the plethora of red, white, and blue foods, it dawned on me I wanted to try and make my own condiments for the holiday. Essential to slather on burgers and hot dogs, ketchup and mustard are surprisingly simple to make. Both require very little time in the kitchen, but the mustard seeds need two days to soak in vinegar and water.

The exceptional and robust flavor of homemade condiments is incomparable to those brought at the store. I made two different mustards - one made from yellow mustard seeds and the other from black mustard seeds. The yellow mustard is mild, whereas the black is spicy with a wasabi-like taste. The ketchup has a smoky depth thanks to a combination of chili powder, paprika, cinnamon, and allspice. Although I followed the recipes exactly, you could alter the amount of spices to suit your taste buds. To add extra pizazz to your Fourth with homemade ketchup and mustard, keep reading.

Zuma Rossdale Gets His Birthday Squeak On

LilSugar — Tue, 25 Aug 2009 13:00:00 -0700

Zuma Rossdale's a mini music man! To celebrate the child's first birthday, Gwen Stefani and Gavin Rossdale put together a homemade soiree, complete with burgers on the backyard grill. When it came to gifts, the lil rocker's dad said he was expecting some toys and special shoes. Gavin said:

There will probably be a lot of little trucks as presents. And squeaky shoes. Zuma likes squeaky shoes. We just took him to get a pair the other day. He likes when they go "squeak, squeak, squeak."

Squeaky shoes encourage kiddos to get and keep moving in order to make their own music. They also help parents keep track of wandering tots who try to make a quick getaway. While some moms and dads find the noise-making footwear to be a bit too much, it's no surprise that a rock-n-roll-infused home would welcome them. Check out some of our favorite squeakers below.

Yummy Links: From Lamb Burgers to Lemonade Cocktails

partysugar — Fri, 21 Aug 2009 06:50:24 -0700

Learn how to make the perfect lamb burger. - Saveur
A conversation between Adam Platt and Frank Bruni. - Grub Street
The future of fish farming has arrived. - Eat Me Daily
Make French food in a flash with this easy lamb chop recipe. - Serious Eats
What to do if you bust your friend’s china. - Chow
At your next party serve finger food in homemade paper cones. - Hostess With the Mostess
Jen Zevala talks about being the first contestant kicked off of Top Chef.- The Feedbag
Celebrate National Lemonade Day with 10 spiked lemonade cocktails. - The Epi-Log

Move Over Cabbage, Jicama Takes Coleslaw

YumSugar — Mon, 06 Jul 2009 16:00:41 -0700

Every Fourth of July, I make the ultimate burger. This year I slathered my burger with homemade mustard and ketchup and covered it with a crunchy jicama slaw. If you are not keen on coleslaw as a condiment, it's also a refreshing and crunchy side dish for hot Summer days. A complex slaw, this recipe doesn't exclusively use jicama, but combines radishes, carrots, bell peppers, and cucumbers in a sweet and spicy dressing. Although it's simple, it does take time to prepare - many of the vegetables are grated. It goes fast with one person grating and another chopping, so get someone to help you out (like I did!). To make this colorful and crisp Summer slaw, keep reading.

Yummy Links: From Choco Tacos to Food Journals

partysugar — Tue, 03 Mar 2009 07:50:46 -0800

Learn how to make a homemade Choco Taco.- Serious Eats
Twenty tools and technologies that have changed the way we cook. - Gourmet
Would you eat the McGangBang burger - a grotesque creation that involves a McChicken Sandwich inside a double cheeseburger? - Eat Me Daily
Here are 10 quick and easy meatless mains to help you get through Lent. - The Epi-Log
This St. Patrick's Day, try your hand at making corned beef. - Chow
Do you keep a food journal? - The Kitchn

Celebrate the Oscars With an Animated Movie Night

LilSugar — Fri, 20 Feb 2009 14:16:48 -0800

The Academy Awards air this Sunday past your lil one's bedtime, but that doesn't mean your family has to miss out on the fun! The Best Animated Feature Film nominees, Wall-E, Kung-Fu Panda and Bolt have all been released on DVD, so why not curl up on the couch with your family for a screening or two (or three!)? You may not have the time to replicate all of PartySugar's amazing Oscar Party suggestions and recipes, but consider infusing your celebratory cinema time with extra special effort.

Turn Decorating Into an Art Project: Print out small pictures from the three movies (just do a Google image search and pick your favorites), and set up an art station with your printouts, construction paper, ribbons, glitter, and crayons. After your children decorate the pictures, turn them into a festive banner.
Make Traditional Movie Snacks: PartySugar is serving up popcorn with truffle oil, Parmesan cheese, and black pepper. If your tots have finicky taste buds, make a few bowls of popcorn and sprinkle in a handful of chocolate covered raisins. More truffle oil for the adults!
Theme Your Main Course: If you are watching Kung-Fu Panda order Chinese takeout or make stir-fry, if you are watching Bolt, which takes place in the US, cook up some burgers or comfort food, and if Wall-E is your game, make futuristic food using food coloring and creative shapes (time to whip out those cookie cutters!).
Make a Kiddie Ballot: You can cast your vote for the winners on BuzzSugar for a chance to win a year of movies, but online voting may be a bit advanced for your tots. Print out a simple homemade ballot for your children and let them pick their favorite of the three films before the award show.

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Must Read: It's About Time

partysugar — Tue, 17 Feb 2009 10:15:09 -0800

If you live in the Boston area you may be familiar with Chef Michael Schlow.
A James Beard Award-winning chef, Schlow owns three wildly successful restaurants: Radius, Via Matta, and Great Bay. Although I've never dined at one of Schlow's establishments, I recently got my hands on his cookbook, It's About Time ($24.71).

Different from most cookbooks, this tome is not separated into courses. Instead each section represents a specific time - be it a cooking time (Time to Eat and Now) or a time in one's life (Time to Celebrate). To find out more about this excellent cookbook, read more.

Pros:

Unlike some cookbooks by restaurant chefs, this publication is totally accessible to the home cook.
There's something for everyone, from the busy mom desperate to feed her kids healthy food fast to the culinary bachelor looking to impress his latest fling with cooking expertise.
You really get to know Michael Schlow as a chef and as a person. In some aspects, this book is autobiographical.
The recipes use common ingredients and feature classic techniques that the home cook will be familiar and comfortable with.

Cons:

The organization of the recipes is hard to follow. The ingredients are listed on the far side of the page and instead of numbering the steps, the instructions are in an easy-to-get lost bulleted list.
Some of the recipes require cooking gadgets - like a mandoline - that most people might not own.

Recipes: There are over 150 recipes that cover every course from appetizers to cocktails to dessert. While the majority are simple, a few are complex with seemingly endless steps. Still, there are plenty that I am interested in making:

Steamed Prince Edward Island mussels with spicy tomato and herb broth
Yukon gold potato soup with shrimp, bacon, and potatoes
Secret agent raspberry bars
Clams in broth
Veal Milanese with arugula, tomato, and red onion salad
The Schlow burger
Jimmy's dancing punch
Homemade ravioli
Individual lemon sabayon tarts

Imagery: The book is filled with pictures, big and small, of the dishes, of the process of cooking an item, and of the ingredients. However, some are in color and others are in black and white; some are centered on the page and others are coarsely chopped out of the book. These inconsistencies aside, the photos are beautiful and mouth-watering.

Overall Rating: This book was a very exciting find, and I look forward to experimenting with Schlow's recipes. While it would not be my first choice for a novice home cook, it would make a great gift for a cookbook collector or foodie who loves recipes.

Come Party With Me: End Of Summer BBQ - Menu

partysugar — Tue, 28 Aug 2007 05:53:31 -0700

During my end of summer barbeque, I want guests to relax, mingle, and enjoy the last long days of the season with some delicious dishes. I'll serve store-bought dips and chips for appetizers, along with one homemade treat: nacho potato skins. Next, I'll set up a burger bar and give each guest a grilled burger and a variety of options for toppings ranging from the classic lettuce and tomato to the gourmet caramelized onions and sauteed mushrooms. Guests can assemble the burgers to their own liking. All toppings can be made ahead and warmed just before serving. A pesto pasta salad filled with fresh basil and bursting cherry tomatoes will pair perfectly with make-your-own burgers. For these tasty recipes please, read more

Nacho Potato Skins
From Better Homes & Garden magazine
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6 medium potatoes, such as russet (2 pounds)
Cooking oil, shortening, butter, or margarine
1/4 cup butter or margarine, melted
1/4 teaspoon seasoned salt
Ground red pepper
4 ounces co-jack cheese, cheddar cheese, or Monterey Jack cheese with peppers, shredded (1 cup)
Toppers, such as sour cream, salsa, guacamole, chopped tomato, chopped sweet pepper, sliced green onion, sliced pitted ripe olives, or snipped fresh cilantro

Heat oven to 425 degree F.
Thoroughly scrub potatoes; pat dry. Rub with cooking oil, shortening, butter, or margarine; prick potatoes with a fork. Bake for 40 to 60 minutes or till tender. (Or, microwave on high for 15 to 20 minutes or till tender.)
Cut potatoes lengthwise into quarters. Scoop out the pulp, leaving 1/4-inch-thick shells. Reserve the pulp for mashed potatoes or another use.
Brush both sides of the potato pieces with the 1/4 cup butter or margarine. Sprinkle the insides with seasoned salt and ground red pepper. Place potato pieces, skin sides up, on the unheated rack of a broiler pan. Broil 3 to 4 inches from heat for 3 minutes.
Turn potato pieces skin sides down. Sprinkle with shredded cheese. Broil 2 minutes more.
Arrange the potato pieces on a heated serving platter. Serve with desired toppers.

Makes 24.

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Hamburger Bar
From Food Network
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10 ounces ground sirloin
10 ounces ground chuck
Kosher salt and freshly ground black pepper
1 tablespoon vegetable oil
4 slices cheese, such as cheddar, American, Saga blue cheese, and Swiss (optional)
4 soft hamburger-style buns, split
4 slices beefsteak tomatoes (optional)
Assorted toppings: caramelized onions, sliced red onions, sun dried tomatoes (optional)
Assorted lettuces and greens, such as iceberg, romaine, or watercress
Assorted mustards, such as whole-grained, Dijon, or French's (optional)
Mayonnaise (optional)
Ketchup (optional)
8 slices cooked, crisp bacon (optional)

Using your hands, break the meat into small pieces and combine evenly but loosely on a parchment-lined baking sheet. Spread the meat out and season it generously with salt and pepper.
Preheat the oven to 475 degrees F. Place a roasting rack on a foil-lined baking sheet in the oven.
Divide the meat into 4 portions (about 5 ounces each). Using your hands, form each portion into a ball-shape by gently tossing it from one hand to the other. (Don't over work or press too firmly on the meat.) Gently form each portion into a patty about 3 inches wide and 1-inch-thick.
Preheat a large cast-iron skillet or over medium-low heat for 5 minutes.
Raise the heat to high and add the oil. Add the patties and cook, turning once, until well-browned, about 2 minutes the first side, and 1 minute the second side.
Using a spatula, transfer the hamburgers to the roasting rack in the oven and continue cooking to desired doneness, 5 minutes for very rare (blue), 6 to 7 minutes for rare, 8 to 9 minutes for medium-rare, 10 to 11 minutes for medium, and 13 to 15 minutes for well-done. You could also cook the burgers outdoors on the grill. If you are using the cheese, top the hamburgers during their last couple of minutes of cooking to melt.
Transfer the hamburgers to a plate let rest for a couple minutes before serving.
Meanwhile, toast the hamburger buns. Assemble the hamburgers with the condiments and toppings of your choice. Serve.

Serves 4.

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Pesto Pasta Salad
From Simply Recipes

4 cups uncooked spiral pasta (use rice pasta for wheat-free version)
1 cup fresh basil pesto
2 Tbsp chopped green olives, or olive tapenade
1/4 cup pine nuts
1 cup frozen peas, defrosted (or fresh if you can get them)
12 ounces cherry tomatoes, halved
Several fresh basil leaves, coarsely chopped
1 Tbsp olive oil
Salt and pepper

Cook pasta according to instructions on the package. Make sure the water is salted (at least a half teaspoon per quart). Remove pasta from heat and strain when pasta is cooked, but still firm (al dente).
Put pasta in a big bowl. Mix in fresh basil pesto, green olives, and pine nuts. Gently mix in cherry tomatoes, peas, fresh basil leaves and olive oil. Salt and pepper to taste. Chill or serve at room temperature.

Serves 6-8.

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Fun With Fast Food!

FitSugar — Sat, 04 Aug 2007 03:00:00 -0700

Since I am always talking about how gross fast food is and the oddity of the bigger burger, I thought you guys would find this photo montage entertaining.

Basically it is one guy's vision of the evolution of the McDonald's Big Mac and just how BIG it will become. With obesity rates rising and the recent prediction that 75 percent of Americans are going to be overweight by 2015, these images seem surprisingly fitting. The biggest of all the burgers will probably end up costing only about $6.00 (with a large soda and a side of fries, of course).

These images totally gross me out for so many reasons, so I think I am going to be sticking with my own homemade burgers, especially since I am loving the Chimichurri Burger from the South Beach Diet right now -- They're so delish!

View 13 Photos ›

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Yummy Links: From Chocolate-Stuffed Bananas to Spy Chefs

partysugar — Fri, 15 Aug 2008 06:45:19 -0700

Chocolate-stuffed bananas make a delicious campfire dessert. - Slashfood
Although the district may be gritty, the grub in San Francisco's Tenderloin is delicious. - Chow
Would you drink a pork martini? - Serious Eats
Four chefs reveal their secrets for making the best pizza, pad thai, taco, and burger. - 7x7
Have you ever had a farm fresh egg? - The Epi-Log
Hilary Swank plans to produce a movie based on the book French Women Don't Get Fat. - BuzzSugar
How to make homemade raisins. - Baking Bites
A Wii bowling tournament is a fabulously fun party theme. - Hostess with the Mostess
Ten chefs whose culinary skills make them exceptional spies. - Best Week Ever

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