CasaSugar

Before and After: Taking Advantage of an Underutilized Garage

CasaSugar — Wed, 05 Aug 2009 09:00:48 -0700

I've brought up the idea of using the garage for additional living space, so when I ran across the garage reno on Sunset, I knew I had to share the fabulous results with you. Architect Jonathan Feldman was brought in to help expand a San Francisco, CA, family's living space by using their garage. While a garage is a relative luxury in San Francisco, it's not actually a necessity, especially when the space can be used for something much better than simply storing an auto.

To see the transformation, read more.

Feldman's smart design turned the underutilized garage into a multi-functioning space for the entire family. The garage added an additional 400 square feet, which included room for an office, a guest bedroom, and a bath. It looks absolutely amazing. To find out more about this project, and 16 other great home makeovers, head over to Sunset for all of the details.

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Dining Among the Redwoods at Sunset's Celebration Weekend

YumSugar — Thu, 18 Jun 2009 05:50:52 -0700

On a recent weekend, I had the opportunity to attend Sunset's Celebration Weekend, an outdoor event dedicated to all things lifestyle, from gardening to home improvement to, of course, food. The festival, which took place under a shining sun at Sunset magazine's headquarters in Menlo Park, CA, featured cooking demos from chefs like Cindy Pawclyn, Jamie Lauren, and Aaron McCargo, Jr.; composting seminars from Sunset editors; wine tastings; and vendors selling fresh greens, molés, and gelato. There was tons of food and drink to sample: I spotted everything from grilled sausages to watermelon beer to the tallest strawberry daiquiris known to man. To transport yourself to this sunny California festival, read more.

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The Amazing Rice: Parmesan Crab Risotto

partysugar — Thu, 16 Oct 2008 10:15:35 -0700

With the holidays around the corner, its a good time to start bookmarking elegant and delicious recipes. A simple but stunning parmesan crab risotto is the perfect starter for an intimate dinner party. Or, pair it with a crisp green salad for a great luncheon menu. Risotto requires that you stand over the stove for 20 minutes so invite everyone into the kitchen. Use fresh-cracked crab meat for a rich, luxurious-tasting risotto. The recipe is quite basic, so feel free to get creative. Onions instead of shallots, parsley in place of sage, or sautéed mushrooms for a vegetarian version. To look at how I made it, read more.

Parmesan Crab Risotto
From Martha Stewart and Sunset

Ingredients

6 to 8 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
3 tablespoons olive oil
1/2 cup finely chopped shallots, (about 2)
1 cup Arborio or Carnaroli rice
1/2 cup dry white wine
4 to 6 tablespoons unsalted butter
1/2 cup grated Parmesan cheese, plus extra for grating or shaving
3/4 pound shelled cooked Dungeness crab
1 tablespoon minced fresh sage leaves
Salt, freshly ground pepper

Directions

Heat stock in saucepan over medium heat; keep at a low simmer. Heat olive oil in a heavy-bottomed saucepan over medium heat.
Add shallots to oil, and cook, stirring, until translucent. Add rice, and cook, stirring, until rice begins to make a clicking sound like glass beads, 3 to 4 minutes.
Add wine to rice mixture. Cook, stirring, until wine is absorbed by rice.
Using a ladle, add 3/4 cup hot stock to rice. Using a wooden spoon, stir rice constantly, at a moderate speed. When rice mixture is just thick enough to leave a clear wake behind the spoon, add another 3/4 cup stock.
Continue adding stock 3/4 cup at a time and stirring constantly until rice is mostly translucent but still opaque in the center. Rice should be al dente but not crunchy. As rice nears doneness, watch carefully and add smaller amounts of liquid to make sure it does not overcook. The final mixture should be thick enough that grains of rice are suspended in liquid the consistency of heavy cream. It will thicken slightly when removed from heat.
Remove from heat. Stir in butter, Parmesan cheese, crab meat and sage; season with salt and pepper.
Divide the mixture among four shallow bowls, mounding risotto in the center, and grate or shave additional Parmesan over risotto. Serve immediately.

Serves 4.

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Before and After: A Victorian Transformation

CasaSugar — Wed, 03 Sep 2008 07:45:47 -0700

Sunset magazine recently featured the 154-year-old Victorian home of a Napa Valley couple that had great bones, but was bogged down with layers of wallpaper and colored with garish blue paint. The home had been neglected for 30 years, but a lot of hard work combined with the couple's pared-down aesthetic transformed it into a welcoming, light, and airy space that any of you would swoon over. To see the transformation, read more.

Beautiful, right? It amazes me how someone could ignore such a coveted crib for so long! I'm glad this Victorian's new owners were able to see through the mess and awful color choice.
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Fast & Easy Dinner: Grilled-Salmon Salad

partysugar — Fri, 25 Jul 2008 10:30:07 -0700

During the Summer, I try to consume as many dinner salads as possible. This grilled salmon salad, from the wonderful minds of MyRecipes.com, is healthy yet filling. The salmon is marinated in a fragrant spice rub before being quickly cooked on the grill. A tomato vinaigrette adds freshness while goat cheese provides a creamy texture. Pine nuts and green onions are a necessary crunch that balance out the buttery texture of the salmon. For the simple yet scrumptious recipe, read more.

Grilled-Salmon Salad
From Sunset magazine

Ingredients

1 1/2 pounds boned, skinned salmon fillet, cut into 4 equal pieces
3 tablespoons light-brown sugar
1 tablespoon ground cumin
1 teaspoon chili powder
About 1 teaspoon salt
About 1 teaspoon black pepper
8 ounces salad mix, rinsed and crisped
Tomato vinaigrette, recipe below
4 ounces fresh chèvre (goat) cheese, crumbled
1/4 cup minced green onions (white and pale green parts only)
1/4 cup pine nuts

Get more recipes at MyRecipes.com

Directions

Rinse salmon and pat dry.
In a bowl, mix brown sugar, cumin, chili powder, and 1 teaspoon each salt and pepper. Place salmon in bowl and rub pieces all over with spice mixture.
Cover and chill for 30 minutes.
Meanwhile make the tomato vinaigrette.
Lay salmon on a barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning once, until a thermometer inserted in center of thickest part reads 140°, 6 to 8 minutes total.
Meanwhile, divide salad mix equally among four plates. Place a piece of salmon on each mound of greens.
Drizzle salads equally with tomato vinaigrette and sprinkle evenly with goat cheese, green onions, and pine nuts. Add salt and pepper to taste.

Serves 4.

Tomato Vinaigrette

1 cup diced firm-ripe tomatoes (about 8 oz.)
1/4 cup red wine vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon minced shallot
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon black pepper

In a bowl, combine tomatoes, vinegar, oil, shallot, mustard, salt, and pepper. Mix well.

Makes 1 cup.

Like the recipe above? Try out some of these other ones:

- 7 Cool Salads Under 300 Calories
- The Ultimate Grilling Guide
- 7 Ways With Salmon
- Quick, Weeknight Favorites at Sunset.com

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Fast & Easy Dinner: Thai Chicken with Basil

partysugar — Wed, 23 Jul 2008 06:45:22 -0700

Take advantage of Summer's bounty of fresh basil with this fragrant recipe. If you have access to different types of basil, use both classic basil and lemony Thai basil. To make this quick meal chicken chunks are cooked with garlic, ginger, chili flakes, and Asian fish sauce. The basil is added at the last minute. This delicious dinner from our friends at MyRecipes.com is perfect for a weeknight. Learn how it's made and read more.

Thai Chicken with Basil
From Sunset magazine

Ingredients

1 pound boned, skinned chicken breast halves
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1/4 teaspoon hot chili flakes
2/3 cup fat-skimmed chicken broth
1 tablespoon Asian fish sauce (nuoc mam or nam pla) or soy sauce
2 teaspoons cornstarch
3 cups lightly packed fresh basil leaves, rinsed
Salt
cooked rice, optional for serving

Directions
Get more recipes at MyRecipes.com

Rinse chicken and pat dry. Cut crosswise into 1/8-inch-thick strips 2 to 3 inches long.
Place a 10- to 12-inch nonstick frying pan over high heat; when hot, add oil, garlic, ginger, chili flakes, and the chicken. Stir often until chicken is no longer pink in the center (cut to test), 3 to 4 minutes.
In a small bowl, mix broth, fish sauce, and cornstarch until smooth. Add to pan and stir until sauce is boiling, about 1 minute.
Add basil leaves and stir just until barely wilted, about 30 seconds. Add salt to taste and pour into a serving bowl.

Serves 3-4.

Nutritional Information: CALORIES 202(25% from fat); FAT 5.7g (sat 0.9g); CHOLESTEROL 66mg; CARBOHYDRATE 6.5g; SODIUM 239mg; PROTEIN 30g; FIBER 3.2g

Like the recipe above? Try out some of these other ones:

- Speedy Thai Suppers
- Homemade Chinese Takeout
- Quick and Easy Meal Ideas
- Fresh and Inspired Recipes from Sunset

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Fast & Easy Dinner: Garden Caesar Salad

partysugar — Tue, 20 May 2008 06:45:38 -0700

With its crunchy croutons, crisp leafy greens, and tangy dressing, the Caesar can be considered the king of dinner salads. In this grown up variation, subtle changes enhance the flavor and appearance of the dish. Radishes act as a pop of pretty color, shaved instead of grated Parmesan adds depth to each biteful, and fresh anchovies are deliciously salty. The anchovies are not necessary, so if the little fish is too overpowering simply omit from the salad.

To take a look at the recipe, which was developed by MyRecipes.com, read more.

Garden Caesar Salad
From Sunset magazine

Ingredients

12 diagonal slices (1/4 in. thick) baguette (about 1/4 of an 8-oz. loaf)
About 6 tablespoons extra-virgin olive oil
1 large clove garlic, peeled
2 tablespoons lemon juice
2 canned anchovy fillets, drained and minced (optional)
1/8 teaspoon Worcestershire
3 large egg yolks (see notes)
1 pound romaine lettuce (1 large or 2 small heads), rinsed, crisped, and large leaves torn into large pieces (leave small inner leaves whole)
1/2 cup freshly shaved parmesan cheese
Fresh-ground pepper
4 radishes, stemmed and rinsed
8 marinated fresh anchovies (optional; see notes)

Get more recipes at MyRecipes.com

Directions

Brush one side of each baguette slice with olive oil. Cut garlic clove in half and rub a cut side lightly over oiled side of each slice. Place slices oiled side up on a 10- by 15-inch baking sheet. Bake in a 350º regular or convection oven until crisp and golden, 8 to 10 minutes. Let croutons cool.
Meanwhile, mince or press 1 teaspoon garlic from remainder of garlic clove.
In a 1- to 2-cup glass measure, combine 5 tablespoons olive oil, lemon juice, minced anchovies, Worcestershire, and minced garlic. In a large salad bowl, whisk egg yolks to blend. Whisking constantly, pour olive oil mixture slowly into egg yolks, pausing to whisk occasionally so that mixture forms a smooth emulsion.
Add romaine and parmesan to bowl and mix gently to coat. Grind pepper into salad to taste.
Mound equally on plates. Very thinly slice 4 radishes and sprinkle over salads. Arrange croutons alongside; if desired, drape marinated anchovies, skin side up, over croutons.

Serves 4 to 6.

Nutritional Information: CALORIES 231(78% from fat); FAT 20g (sat 4.4g); PROTEIN 7g; CHOLESTEROL 113mg; SODIUM 227mg; FIBER 2.1g; CARBOHYDRATE 8.6g

Like the recipe above? Try out some of these other ones:

- 7 Cool Salads Under 300 Calories
- Browse Salad Recipes
- Quick, Weeknight Favorites at Sunset.com
- Get More Salad Recipes

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Sunny Side: Braised Carrots with Orange and Capers

YumSugar — Sat, 26 Jan 2008 04:17:19 -0800

The other day, I decided to shred up a carrot for my fried rice. Ever since then, I have been craving carrots like crazy. I recently came across this recipe for braised carrots with orange and capers. The flavor sounds fantastic and the color will really brighten the gloomy winter weather. To get the recipe, read more.

Braised Carrots with Orange and Capers
From Sunset, March 2006

2 tablespoons olive oil
1 pound carrots, peeled, ends trimmed, and cut into 2-inch lengths
Sea salt or kosher salt
1 medium onion, halved and thinly sliced
2/3 cup thinly sliced celery
1 1/2 teaspoons minced garlic
1 can (14 1/2 oz.) diced tomatoes
1 cup low-sodium vegetable or chicken broth
1/2 orange (including peel), rinsed, ends trimmed, and chopped (discard seeds)
1 teaspoon minced fresh thyme leaves or 1/2 teaspoon dried thyme
2 tablespoons drained capers
2 tablespoons chopped Italian parsley

Pour 1 tablespoon olive oil into a large frying pan over medium-high heat. When hot, add carrots, sprinkle lightly with salt, and turn to brown on all sides, about 4 minutes total. Remove from pan.
Add onion, celery, and garlic to pan; stir often until vegetables are soft but not browned, about 2 minutes. Add tomatoes, chicken broth, orange, thyme, and the carrots to pan. Bring to a simmer, cover, and cook, stirring occasionally, until carrots are very tender when pierced, about 1 hour.
Meanwhile, pour remaining tablespoon olive oil into a small frying pan over medium-high heat. When hot, add capers and cook until they begin to peel back, about 1 1/2 minutes.
Spoon braised carrots into a serving bowl or onto plates and top with capers and parsley.

Makes 4 side-dish servings

Nutritional Information
CALORIES 165(41% from fat); FAT 7.4g (sat 1g); PROTEIN 3.2g; CHOLESTEROL 0.0mg; SODIUM 431mg; FIBER 6.1g; CARBOHYDRATE 25g

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Fast & Easy Dinner: 15-Minute Pumpkin Risotto

partysugar — Thu, 17 Jan 2008 09:01:33 -0800

Quick and simple, this delicious rice dish comes together in a matter of minutes. Pre-cooked, dried white rice is effortlessly flavored with white wine, pureed pumpkin, and sautéed onion. While the rice stands, throw together a simple green salad to pair on the side. This is a filling, vegetarian meal that warms any cold winter night. To give the recipe a try please, read more.

15-Minute Pumpkin Risotto
From Sunset magazine

1 onion (about 8 oz.), chopped
2 teaspoons butter or margarine
1/2 teaspoon ground nutmeg
2 tablespoons cornstarch
3 1/2 cups vegetable broth
1/2 cup dry white wine
1 cup canned pumpkin
3 cups precooked dried white rice
About 3/4 cup grated parmesan cheese
Salt and fresh-ground pepper

In a 4- to 5-quart pan, combine onion, butter, and nutmeg. Stir often over high heat until onion is limp, 3 to 4 minutes.
Mix the cornstarch smoothly with a little of the vegetable broth. Add to pan along with remaining broth, wine, pumpkin, and rice.
Stir mixture over high heat until boiling, 3 to 4 minutes. Cover and remove from heat; let stand 5 minutes.
Stir in 3/4 cup cheese. Sprinkle portions with additional cheese and add salt and pepper to taste.

Serves 4.

Nutritional Information: CALORIES 461(16% from fat); FAT 8.3g (sat 4.9g); PROTEIN 16g; CHOLESTEROL 20mg; SODIUM 402mg; FIBER 3.2g; CARBOHYDRATE 75g

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New Year's Eve Sunset, Redux

CasaSugar — Mon, 07 Jan 2008 15:00:10 -0800

Apparently I wasn't the only Bay Area resident enchanted with the skyline on New Year's Eve. Candy23 sent in some photos of her view as well. She says, "This was taken during our drive down on highway 80 back to the Bay Area. It was amazing! As if the sky was on fire!"