Source: Whip Fluffy, Floral Honey Whipped Cream
Whipped cream is one of those basic recipes that requires a little bit of patience and a watchful eye, but with some practice, you'll be whipping together billowing dollops in no time.
Some use a stand mixer, but because whipped cream is so time-sensitive, I prefer a hand mixer. It forces me to keep an eye on my stopwatch and the foamy alchemy taking place in the bowl. When the whisks start to leave tread marks behind in the cream, that's a sign that the whipped cream's less than a few minutes away from being done.
Rather than calling for powdered sugar, this particular whipped cream is sweetened with honey, which imparts a floral aroma and flavor. Especially when it's too hot to bake for Summer parties, guests always go wild for fluffy, white whipped cream peaks, served alongside Summer's sweetest fruits like raspberries, strawberries, and peaches. Try mixing your own batch; whipped cream is simple, sweet, and always appreciated.
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Source: Whip Fluffy, Floral Honey Whipped CreamRead More »from Whip Fluffy, Floral Honey Whipped Cream
Source: In Season: Honeydew Melon
While honeydew is categorized as a Winter melon, it's actually at its tasty peak during the Summer months. The sweet, refreshing flesh of honeydew pairs perfectly with the warmer weather, and because of its cooling effect on the palate, it's one of the favorites at the farmers market that I look forward to all week long. When choosing, make sure to select honeydews that are nearly spherical and feel heavy, with a waxy skin. After you cut your melon, make sure you remove all the skin and scoop all the seeds out of the pumpkin-like center. Whether you cut it into cubes, slices, or take a melon baller to get a little fancy, this sweet tasty fruit is one of the best early-Summer treats straight from the Earth. Looking for a little recipe inspiration?
- For a tasty, Summer-inspired savory snack, make melon and prosciutto skewers, but opt for honeydew instead of cantaloupe.
- If you're going to turn on the grill, then consider covering your burger in
- YumSugar | Shine Food – Tue, Aug 7, 2012 7:02 PM EDT
Source: Brilliant Kitchen Hack! Reheat Poached Eggs at the Office
When looking to round out a meal come brunch, lunch, or dinnertime, I stick to a simple motto: put an egg on it (not to be confused with "put a bird on it" . . . ). While fried and scrambled are nice, I hold a special place in my heart for the oozing yolks of a perfectly poached egg, but until now I hadn't thought of them as portable. It turns out, with an ingenious kitchen hack, these luscious eggs can become a protein-packed part of the brown-bag lunch rotation.
To brown-bag poached eggs:
- Simmer up a batch of poached eggs - we swear, it's easy and takes just a few minutes!
- Gently pack the cooked eggs into a thermos filled with cool water. The water helps insulate the delicate yolks from breaking and acts as a short-term refrigerant.
- At lunchtime, carefully pour out the cold water (no need to get every drop) and refill the thermos with hot water from the spigot of the water cooler and let sit for 2-3
- YumSugar | Shine Food – Wed, Aug 1, 2012 1:00 PM EDT
YumSugarSource: What USA's Olympians Eat, Both on and Off the Clock
We've seen this year's group of Olympians flip, sprint, and leap to fame - awe inspiring to be sure - but mostly, we're curious to find out what fuels these superhuman athletes. While high-protein diets are (not too surprisingly) a resounding trend amongst the group, we were heartened to find that this year's crop of contenders involves some serious foodies. Read on to find out their top picks!
- Natalie Coughlin: Known for her prowess both in the water and in the kitchen, Natalie is an ardent gardener, growing a variety of herbs and vegetables and even raising a coop of laying hens in her backyard. Some of her favorite foods include homemade bánh mì sandwiches, fava bean hummus, and open-faced radish and butter sandwiches. She told us that her first post-Olympic race indulgence will be bangers and mash.
- Venus Williams: Venus told FitSugar she's "one of those people that eats to live, not lives to eat," but if
Source: Double Bake French Bread For Crunchier CrustRead More »from Double Bake French Bread for Crunchier Crust
Bread bakers are constantly seeking out trade secrets to mimic professional French breads with crusty exteriors and soft, spongy innards. While nothing compares to state-of-the-art bread ovens, home bakers each have their tips for creating the "steaming" effect that contributes to the crystallization of the crust, whether it's baking the bread with a bowl of water-soaked stones or occasionally spritzing the loaves with water during bake time.
Here's a tip I recently stumbled upon while dining at Café de la Presse in San Francisco. My waitress let me in on a little secret: executive chef Patrick Albert is so serious about his bread that he ships in loaves from New York City each morning that are partially cooked and frozen. Once the loaves arrive in San Francisco, they're popped in the oven a second time to finish baking. The bread develops its awesomely crunchy exterior due to this process.
My hunch is that icy crystals form on
Source: Squeeze Every Penny Out of Limes This Summer
Lately, limes have been incredibly cheap at my grocery store, clocking in at less than 50 cents a pop; my parents recently hosted an enchilada dinner, and they bought a huge cardboard box full of gorgeous, plump limes for just $10. That got me thinking that the best ways to prep and store lime juice while the citrus fruit's at such a good value.
- Loosen the juices: Roll the limes across a flat, hard surface like a cutting board, pressing down firmly with the palm of your hand to help loosen the juices.
- Extract lime juice: Cut the lime horizontally in half, and then use a citrus or a lime juicer like a Chef'n Lime Juicer ($18) to extract the juice. Otherwise, juice the limes by inserting a fork into the half-lime and squeezing the lime as you twist the fork around the lime innards.
- Using your juice soon? Then refrigerate it: Pour the fresh lime juice in an airtight container, and store it in the fridge for
- YumSugar | Shine Food – Wed, Aug 1, 2012 12:32 PM EDT
Source: Natalie Coughlin: An Olympian Who Loves Food as Much as We DoRead More »from Natalie Coughlin: An Olympian Who Loves Food as Much as We Do
What do backyard chickens and 12 Olympic medals have in common? Natalie Coughlin, that's what. The gold medalist and world champion, who nabbed her latest medal during a relay on Saturday, may currently be occupied swimming for the USA in London, but back at home, she's cultivating a healthy interest in all things food-related. From growing vegetables in her own backyard in Lafayette, CA, to her highly effective method of kitchen organization, Natalie gives us the scoop on her experiences with food.
YumSugar: You raise chickens in your backyard and you consider yourself an urban farmer. What do you grow or produce yourself that you're most proud of?
Natalie Coughlin: The eggs are pretty easy. It's amazing how much food is produced by these little creatures. I just have to give them kitchen scraps, fruits and vegetables, and chicken feed, and they give us a ton of fresh eggs every day, which is pretty incredible.
Source: 3 Ways to Revive Leftover Rice
Even 12 hours of refrigeration will dehydrate rice, leaving it tough, dry, and sticky. There are a few quick methods of reviving it, so it tastes almost as fluffy and light as the day it was made. No matter what your method of preparation, oil and a little liquid are the keys to helping rice retain its moisture and clump-free texture.
- Reheat it in the microwave: For every cup of rice, add a few tablespoons of broth or water. Cover the bowl of rice with plastic wrap or another bowl to create a steaming effect as it reheats.
- Stir-fry it: In a large wok or sauté pan, heat canola or peanut oil on high. Make a fried rice, breaking up the lumps of rice with a wooden spoon so the oil coats the granules evenly.
- Stove-top steam it: In a sauce pan, add the rice with a few tablespoons of butter and a splash of broth or water. Cover the pan and steam the rice on a low flame. Stir occasionally until the rice is heated thoroughly.
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- YumSugar | Shine Food – Thu, Jul 26, 2012 8:58 PM EDT
Source: 3 Finger Sandwiches Inspired by Classic English Teatime SnacksRead More »from 3 Finger Sandwiches Inspired by Classic English Teatime Snacks
In America, finger sandwiches are reserved for special-occasion brunches, but in the UK, these small sandwiches are traditionally served daily during afternoon teatime. This assortment of sandwiches highlights classic British fillings, like watercress, cucumber, and salmon.
If you've never had watercress, its texture is like a cross between kale and spinach, with fibrous stems but buttery soft leaves. It has a fairly bitter flavor, but the contrast of butter helps to cut that out, and whole wheat bread adds natural sweetness from the oats.
Another standard combination that can't be missed is cucumber and cream cheese. Instead of falling back on dill, try the less-traditional addition of mint, a light and refreshing Summer herb.
Smoked salmon and lemon make for another classic duo; the two go together like, well, bread and butter. Savory mayonnaise bonds the flavors (and the bread pieces).
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Source: Homemade Pickled Fruit: It's Oh So Sweet
It may be hard to visualize given Summer's solid grip right now, but in a few months, we'll be indoors, seeking respite from the cold and washing away the Winter fruit shortage with little more than apples and oranges for comfort. So what's a girl to do? Take a hint from Kate Kiernoziak, sous chef at San Francisco's Credo Restaurant: stock up on stone fruits, berries, and melons at the farmers market, then pickle them while they're still at their seasonal peak so you can enjoy them any time of year, rain or shine. Keep reading for tips on making your own extraordinary-tasting pickled fruit.
- Use the freshest fruit you can, sourcing it directly, if possible. Try to avoid waxy supermarket fruits.
- Keep your fruit cold in the refrigerator until you're ready to pickle it; this guarantees the fruit will maintain its crisp texture.
- Always taste the fruit you're pickling to ensure that you're working with sufficient levels of