Yummr

Yummr's Main Dish

Archives for Jul 2007

An Unexpected Duo

In what seems like a 'duh' creation, a couple of friends have developed a line of sorbets that are flavored like different wine varietals. The creamy mix of sorbet with the rich flavor of varietals such as champagne, rose, and sangria come served up Ben and Jerry's style in pint sized tubs, some with the necessary garnish (sangria comes with an orange slice).

This fusion of dessert and wine seems like a great addition to a dinner party on top of being completely refreshing on these long, hot summer nights.

Head on over to Wine Cellar Sorbets and check it out. What do you think? Fusion of wine + sorbet = brilliant? unappetizing?

Which flavor sounds best to you? These sorbets can be scooped up at gourmet grocers near you including Whole Foods.

The company's "Sorbet Sommelier" (totally cheesy) suggests taking your favorite varietal and turning it into a champagne float using this recipe:

Ingredients: 

• your favorite Wine Cellar Sorbet varietal
• semi-sweet sparkling wine
• confectioner sugar

Directions:

1. Powder rim of Champagne flute with sugar
2. Place 2 oz scoop into Champagne flute
3. Pour sparking wine

Interesting combo, not sure I'm sold on the recipe but the sorbet on the other hand just might sneak into my fridge this weekend.

 

 

 

Posted Jul 31, 2007 by sarahisafoodie | 1 Comment | Share It

Filed under: varietals wine sorbet

Foodie Thoughts Reminder

Have you scored your food stamps by participating in our survey? We are asking YOU for your ideas and suggestions in our new Foodie Thoughts: Product Sampling and Building a Better Yummr survey. We want to know about your thoughts on sampling products, video interviews, and other cool stuff....so take a moment, share your ideas, and pick up some Food Stamps (up to 950)!

One lucky foodie will even grab a Deluxe Williams Sonoma Teak Grilling Set just for participating in the survey.

Thanks to everyone who have already participated!

Posted Jul 30, 2007 by themagster | Add a comment | Share It

Filed under: yummr

Happy Hour Organic Style, Anyone?

Cocktails have made their way onto the healthy living scene, as part of the trend in leaving trans-fat, fried goodies, and ginormous portions behind in exchange for lighter, fresher snacks (even Dunkin Donuts is selling smoothies). An article in the NY Times features the availability of organic cocktails made from fresh strawberries, pomegranate, or veggies like cucumbers.

Liquors are even starting to pop up with less sugar and syrup and more antioxidants and vitamins. “Everybody seems to be getting healthy,” said Mark Murphy, the executive chef at Ditch Plains, a restaurant in the West Village of New York.

Make your own organic cocktails with ModMix. You can pick up a bottle for $14.99 at BTC Elements.

What do you foodies think? Is a healthy cocktail a step in the right direction, or is it still just a cocktail and not a health-drink? Who would've ever thought cocktail + healthy drink would be in the same sentence...

Posted Jul 27, 2007 by themagster | 2 Comments | Share It

Filed under: cocktails drinks health organic

Local Farmer's Market Favorites

What is currently stocked at your local Greenmarket? Summer is a favorite season of mine at the local farmers markets and my favorite pick currently are all of the varations on the cherry that come with thick ripe skin this time of year. I snapped a photo of some sour cherries that I scooped up yesterday.

What are your favorite summer market finds? What dishes do you use your local ingredients to prepare?

My favorite summer cherry dish is a simple one..

Fresh Cherries with Semolina Toast + Honey

1 pint very ripe dark cherries, split in 1/2 and pitted
1 pint very ripe white or sour cherries split in 1/2 and pitted
2 tablespoons rhododendron honey
1 tablespoon white balsamic vinegar
6 sprigs lemon verbena, 2 crushed and 4 for garnish
Salt and pepper, to taste
4 (1-inch thick) slices semolina bread (cut from a 2-pound loaf)
2 tablespoons extra-virgin olive oil

In a medium bowl, gently toss the cherries with the honey, vinegar, and crushed lemon verbena. Season lightly with salt and pepper and set aside to macerate for 30 minutes.

Generously brush each slice of bread with the olive oil. Heat a large saute pan over medium heat. Add the bread slices and toast, turning once, until crisp.

Divide the toast among 4 plates. Drain the cherries and reserve the juice. Top the toast with the cherries and drizzle with the reserved juice. Garnish each plate with lemon verbena.

Source: Much Love to the Food Network; without their recipes I would most certainly starve =)

 

 

 

Posted Jul 26, 2007 by sarahisafoodie | 2 Comments | Share It

Filed under: cherries farmers market ingredient

Protect Your Cream.

You know you've done it. Guilty as charged.

You wait until your roommate/boyfriend/brother leaves the kitchen and you hit the freezer and steal the last bite of Mayan Chocolate, Chunky Monkey, Cookies n Cream....whatever little gem of a tub is left behind.

In the summer hot months you just can't resist (and why should you?) If you are a super ice cream fan you might even do the *gasp* unthinkable and leave the empty container behind. Then the person whose cream you stole is left with the empty Ben and Jerry's tub discovered during their next late night craving.

This larceny can come to end! A solution is here. Fresh from the men who invented the coolest named ice cream on the planet, Ben and Jerry's Ice Cream company has developed a special combination lock (think of it like a chastity belt for your Mint Chocolate Chip) that fits around the top of a pint of ice cream that keeps people's greedy spoons out of what is rightfully yours. 

Is there a cooler gadget? I think not. 

Protect your cream. 

Posted Jul 25, 2007 by sarahisafoodie | 6 Comments | Share It

Filed under: Ben and Jerry's cool kitchen gadget ice cream

Sustainable = the new Organic

In the Los Angeles Times recently writer Russ Parsons took a look at local restaurateurs and chefs jumping on the eco-friendly bandwagon, which apparently has shifted from the buzz word "organic" to the new buzz words "sustainable," "eco-friendly," and "green."

In this race to capture the ability to describe their restaurant using one of the aforementioned buzz words, the definition of what exactly constitutes as "sustainable" and then once that is defined how it really fits into the plan of incorporating it while still maximizing revenue and profitability.

The article calls out Chef Christopher Blobaum who took the "green" factor into consideration when opening his restaurant, Whilshire, in Santa Monica, which won a Sustainable Quality Award grand prize from the city of Santa Monica this year.

His green contributions: buying produce at local farmers markets, sourcing meat and fish carefully; using solar-heated water for dishwashing and low-output flourescent lighting. The deck is made of reclycled lumber, tables are set with woven vinyl Chilewich placements that can be rinsed and reused instead of traditional white tableclothes that require bleach and intense cleaning. He might also add solar panels to the roof and a bio-diesel vehicle for restaurant use.

Parsons compares Blobaum to Maury Rubin owner of City Bakery which has two locations (Manhattan and Brentwood) and Birdbath franchise, which he will open his next location in the Pacific Palisades by the end of 2007.

Parsons describes City Bakery as "eco-friendly" and the Birdbaths as "downright eco-rapturous." What makes them worthy of this "green" praise? Produce comes from farmer's market, flour and sugar are organic, the walls are made of wheat, cups are made of corn, countertops are created out of recylced paper and the paper bags have no petroleum-based wax coating. All energy = windpower.  

So when has a restauranteur really stepped up to the plate? When does one become deserving of utilizing the new green monikers? Is the greater question: does it even matter how much, some is better than none?

Posted Jul 24, 2007 by sarahisafoodie | Add a comment | Share It

Filed under: Birdbaths City Bakery eco-friendly green dining los angeles sustainable

the Celebrity of Food

Everyone from the entire cast of That 70's Show to Tara Reid to the Governator to Mr. Big to  Michael Jordan to JLo and JT have entered the world of hospitality. So what is the basis for the celebrity-owned restaurant? Is celebrity plus culinary a combination of success or a recipe for disaster?

Do celebrities venture into the world of food to simply say they own a restaurant (like a long list of other famous must-haves like Bentley, bicoastal homes, trophy wife?) or is it out of a true passion? Does the combination of restauranteurs with celebrity make for a more successful venture?

It is interesting to take a look at a few of the combos that have (and haven't worked). Common themes? Not sure...it seems to be a bit of hit and miss.

SUCCESS STORIES: 

• Madre's: Owned by Jennifer Lopez, this Pasadena cuban joint located in the South Lake district of Pasadena has been alive and kicking since 2002.
• The Rail Stop: Owned by Robert Duvall in the middle of nowhere The Plains, Virginia not too far from his farm, this yellow-clapboard restaurant with a modern menu is a great find if you ever happen to be driving through the middle of Virginia. 
• 40/40: Owned by Jay-Z located in midtown Manhattan, 40/40 is part  sports club, part restaurant. The food is pretty good, and the managers tend to focus on service. The lack of pretension is a plus.
• Mount Blue: Owned by Steven Tyler and Jo Perry of Aerosmith and located on the shores of South Boston near where the two call home, Mount Blue has a kid friendly menu that features Italian favs including Tyler's personal favorite, Spicy Chicken Pizza.
• Man Ray: With A-list actors Johnny Depp, Sean Penn and John Malkovich behind this restaurant located in Paris it is hard to get a reservation. The decor is Asian but the cuisine is eclectic, spanning everything from sushi (the specialty) to Soft Chocolate Cake (the most popular item on the menu).
• Dolce/Geisha House/Les Deux/Ketchup: Owned by a majority of the cast of That 70's Show, the Dolce group has been a major force in the LA scene over the past few years opening a series of sucessful eateries and clubs.
• Tribeca Grill: It’s been around for 20 years, and the longevity speaks for itself. Located in the heart of Tribeca, the grill is a NYC staple, so much so that many do not even remember at this point that Robert De Niro is one of the founding owners (along with Rubicon in San Francisco).
• Schatzi on Main: Owned by the Terminator turned Governator and his wife, Maria Shriver, since 1992 this place (located in Santa Monica) is full of history with many a scripts having been mulled over and deals signed throughout the years.
  
• The Tree Room: He's spent so much time here (Sundance, Utah) swooping up awards, it makes sense that mountain man Robert Redford would choose this location for his eatery.
  
• Ted's Montana Grill: Located in Peachtree City, Georgia where Ted Turner has spent decades building his empire, this grill that has become a national chain since it's inception features tons of free range meats with an emphasis on bison.
  
• Michael Jordan’s Steak House: Surprisingly (to some) good food. MJ's been holding court in Grand Central Station for several years to a consistently packed dining room. 

NOTABLE FAILURES:

• Alaia: Owned by the Baldwin Brothers. One of the biggest fiascoes ever. Bad service and bad food plagued this NYC eatery. No longer in business.
• NYLA: Britney Spears’ Southern home-cooked-meal restaurant in the Dylan hotel held such an extravagant opening-night affair even Mayor Giuliani was there. But it ended up being a disaster. With 10 different owners and five different managers, it was doomed for failure. No longer in business.
• The Fashion Café: Owned by supermodels Claudia Schiffer, Linda Evangelista and Elle Macpherson this is perhaps the biggest joke of a celebrity owned NYC eatery, like, ever. Formerly located in Rockefeller Center. No longer in business.

Southern Hospitality is the newest of such a venture, opening last week on the Upper Eastside in NYC by Justin Timberlake and friends. Paying homage to JT's Tennessee roots, Southern Hospitality features southern style bbq in a relaxed wood-filled dining room. Will he suceed? What is your vote?

 

 

 

Posted Jul 23, 2007 by sarahisafoodie | 3 Comments | Share It

Filed under: celebrity restaurants

10 Minute Summer Meals

In this week's dining section of the New York Times, the Minimalist writer Mark Bittman featured a list of "101 Simple Meals Ready in 10 Minutes or Less." The concept of a 10 minute meal scares me as much as the many cans and prepackaged goods of Rachael Ray, but I decided to be brave and try a few out and I must say I have been pleasantly surprised.

My top picks are:

#5 (pictured): Put three pounds of washed mussels in a pot with half a cup of white wine, garlic cloves, basdil leaves and chopped tomatoes. Steam until mussels open. Serve with bread.

#19: Chinese tomato and eggs: cook minced garlic in peanutoil until blond; add chopped tomatoes then, a minute later, beaten eggs, along with salt and pepper. Scramble with a little soy sauce.

#31: Fast Chile Rellenos: Drain canned whole green chilies. Make a slit in each and insert a piece of cheese. Dredge in flour and fry in a skillet, slit side up, until cheese melts.

#52: Grill or saute Italian suasage and serve over store-bought hummus, with lemon wedges.

#68: Brush portobello caps with olive oil; sprinke with salt and pepper and broil until tender. Briefly sweat chopped onions, then scramble eggs with them. Putt eggs in mushrooms.

#85: A winning sandwich: bresaola or proscuitto, arugula, Parmesan, marinated artichoke hearts, tomato.

And there are so many more....Looking forward to hearing (and seeing!) your favorites!

*sarahisafoodie 

 

Posted Jul 19, 2007 by sarahisafoodie | 5 Comments | Share It

Filed under: 10 minute recipes

Hotdogs, Sun, & Boomerangs

It’s hot, muggy, and you’re craving some juicy grilled hotdogs, but the thought of pulling out the charcoal, fruitlessly trying to light it, and getting sick off the smell of lighter fluid forces you to change your mind. With the new solar-powered barbeque Boom Chef invented by Paul Sprague, maybe you can approach grilling with a whole new, green-friendly approach. He got the idea after competing in boomerang competitions and not wanting to go through the hassle and time of bringing all the necessary components for a necessary grill.

The grill has the standard metal grill and glass on the top and bottom as well as extra reflectors on the side. Besides hotdogs, it can cook up chicken, fish, and burgers – even on cloudy days!

So what do you think, are solar power grills the wave of the future? If not, which do you prefer: charcoal or gas?

Posted Jul 18, 2007 by themagster | Add a comment | Share It

Filed under: BBQ Gadgets green living

Win FREE Reservations to 'No Reservations'

Hi Yummr members!

We are excited to announce that if you are in the greater tri-state area you can score 2 tickets to see an exclusive sneak preview of new film No Reservations this Saturday, July 21st.

All you have to do to score a pair of tickets to the theatre of your choice (two choices listed below) is complete this activity telling us about your favorite foodie flick.

To all of you outside of NYC, no worries, you will have plenty of foodie freebies up for grabs in the near future.

The 21st is right around the corner so make sure you grab your tickets soon!

Tickets are available on a first come, first serve basis, just like reservations!

Theatres:

AMC Loews Kips Bay Theatre
550 2nd Ave

New York, NY 10016

AMC Empire
234 West 42nd St.
New York, NY 10036

Posted Jul 17, 2007 by sarahisafoodie | 1 Comment | Share It

Filed under: Foodie films free tickets No Reservations