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    THE NIBBLE’s Gourmet News & Views

    Trends, Products & Items Of Note In The World Of Specialty Foods

    This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
    the online magazine about gourmet and specialty food.

Archive for November, 2008

RECIPE: Turn Those Leftovers Into A Turkey & Stuffing Casserole

No more dry turkey sandwiches for you! Turn those leftovers into a delicious casserole, courtesy of College Inn Broth (which is also our favorite diet drink, as we try to eat lightly in between holiday parties—it comes in a resealable carton and we microwave a nutritious cup instead of getting the coffee jitters). This recipe also works with shredded chicken.Prep time: 20 min
Cook time: 30 minIngredients

If you don’t have enough leftover stuffing, make more by combining the first four ingredients.

-1 pkg. (14 oz.) seasoned dry stuffing mix
-1 teaspoon ground sage or chopped fresh sage
-1 cup chopped celery
-1/2 cup College Inn Chicken Broth (also available in College Inn Light and Fat Free Chicken Broth)
-1 (10.75 oz.) can condensed cream of celery soup
-1 (10.75 oz.) can condensed cream of turkey soup (or cream of chicken soup)
-3 cups shredded cooked turkey
-1/4 cup melted butter

Preparation

1. Preheat oven to 425°F.
2. Combine the first 4 ingredients and set aside.
3. Separate the 2 soups in separate bowls and add 1/2 soup can of water to each; stir these well and set aside.
4. Place 1/3 of the crumb mixture into a lightly greased 9×13-inch baking dish.
5. Layer 1/2 of the turkey and pour the celery soup over it.
6. Layer another 1/3 of the crumb mixture, followed by the remaining turkey.
7. Pour the cream of turkey soup over and top with the remaining crumb mixture. Drizzle with butter and pack the mixture firmly into the dish.
8. Bake 20 to 30 minutes.

Makes: 5-6 servings

Additional recipes are available online. But if you feel more in the mood for low-calorie food, check out the Diet Nibbles section of THE NIBBLE online magazine.

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RECIPE: Day After Thanksgiving Breakfast



 

How about a Stuffing Omelet? Here’s a quick and easy recipe for one omelet:

Ingredients

· 2 eggs
· 1/2 tablespoon butter
· 1 tablespoon milk, half-and-half or cream
· Cheddar, mozzarella or Swiss cheese like Gruyere (we don’t use American cheese at THE NIBBLE, but if it’s your cheese of choice, go ahead)
· 1/3 cup of leftover stuffing at room temperature

Preparation

1. Thoroughly beat the eggs with the milk or cream.
2. Over medium heat, melt the butter in an omelet pan or a small nonstick frying pan. Add the egg mixture.
3. Allow the eggs to set on the bottom of the pan; then add the stuffing to one half of the omelet. Layer the cheese atop the stuffing.
4. Gently flip the non-stuffing side over the stuffing and cook to desire consistency
5. Garnish with some parsley (or other leftover herbs) and cranberry sauce. Delicious!

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TOP PICK OF THE WEEK: Anthony Grace Collection Chocolat Blanc


We sprinkled some lavender buds atop this cup of
lavender white hot chocolate, but it’s perfect in its
ungarnished form. The brownie is from Mari’s New
York Brownies
, another Top Pick Of The Week.
The founders of the Anthony Grace Collection were on a mission to elevate hot cocoa into an elegant drink. They succeeded beyond even our wildest dreams: Their white hot chocolate beverages were our very favorite product among the thousands we tasted at the 2008 Summer Fancy Food Show. And, amazingly, company founders Sharissa Fox and Angela Marruffo and had no prior culinary experience: Both are healthcare professionals (and the parents, respectively, of Anthony and Grace). We would have expected these exceptional white hot chocolate beverages to come from the world’s finest chocolatiers or most innovative chefs, not from two young working moms. Brava, ladies!

Shaving white chocolate from Callebaut of Belgium, the pair have created five irresistible flavors: Bitter White, a blend of white and bittersweet chocolates; Indian Kari, an amazing marriage of white chocolate and curry; Star Anise, with cinnamon and cloves; Taiga, redolent of lavender and a hint of juniper berry; and Zingiber, ginger with wasabi and lemongrass. Leave your preconceived notions at the door—you must have all five. For a memorable dessert, serve them as a flight in demitasse cups. The economy may be uncertain, but this is guaranteed excitement for $17.00 per 10-ounce container. Dream of a white Christmas (or Chanukah or Kwaanza), but turn dreams into reality with an affordable indulgence of white hot chocolate from the Anthony Grace Collection. Read the full review.

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NEW PRODUCT: Starbucks Thanksgiving Blend Pairs Perfectly With Your Turkey Dinner

Here’s a timely hostess gift to pick up for Thanksgiving…or the perfect coffee to add to your own menu. Starbucks Thanksgiving Blend is a bold blend of beans created to pair perfectly with the flavors of the Thanksgiving meal. Starbucks coffee experts worked with Seattle chef Tom Douglas, 2008 Bon Appétit Restauranteur of the Year, to select full-bodied Sumatra beans with their hint of fine herbs, and combined them with Guatemalan beans from the famed coffee-growing region of Antigua, which add subtle spice and cocoa notes. The result is a coffee that pairs beautifully with both sweet and savory foods—from the sage-rubbed turkey and herbed stuffing and green beans to spicy pumpkin pie, sweet potato pie, cheesecake, gingerbread and the cheese course. We couldn’t wait for Thanksgiving: We’ve enjoyed half a bag already!  

Douglas, whose restaurants include Dahlia Lounge, Etta’s, Lola, Palace Kitchen and Serious Pie (plus catering venues and a bakery), whipped up an early Thanksgiving dinner at his Palace Kitchen restaurant, trying different coffees with turkey in a sage and sweet onion gravy. The herbs in the turkey brought out the herbalness in the Sumatran beans, and a more acidic coffee was used to break the fattiness of the gravy. (Pairing coffee with food really is a science!) Thanksgiving Blend is the house coffee at all his restaurants throughout November.

The coffee, in one-pound bags, is $10.95. While this is the first year for Thanksgiving Blend, Christmas Blend, which has been popular for 20 years (and is based on aged Indonesian coffee beans), will be available beginning November 28th.

-Demystify coffee in our glossary of coffee terms.
-Learn about the aromas and flavors of coffee.
-Check out the tricks for making good coffee.
-Explore the history of coffee.
-Take our coffee trivia quiz.

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RECIPE: Turkey, Puerto Rico Style

Still not sure about how to prepare the Thanksgiving bird? While the Pilgrims didn’t get anywhere near the Caribbean, it doesn’t mean you can’t groove to Roasted Turkey with Puerto Rican Flavors, courtesy of Chef Patricia Wilson of Johnson & Wales University and Restaurants & Institutions magazine.

TURKEY

Ingredients

-1/4 cup olive oil
-1 teaspoon achiote seeds
-6 cloves garlic, minced
-1 tablespoon powdered cumin
-2 tablespoons sea salt
-2 tablespoons black pepper
-1 tablespoon fresh thyme leaves
-14-pound whole turkey, fresh or froze/thawed
-Ripe plantain stuffing (recipe follows)
Preparation

1. Gently heat olive oil and add achiote seeds. Steep for 10 minutes and allow oil to turn a bright red/orange color. (Do not fry seeds or the oil will become bitter.) Strain.
2. Mix garlic with spices. Stir in achiote oil until it forms a paste.
3. Pat turkey dry with paper towels. Rub turkey with a thin layer of the spice rub. Cover and marinate turkey in the refrigerator for about 10-15 hours.
4. Loosely fill turkey cavity with the plantain stuffing. Fold turkey wings under the back of the turkey and return legs to the tucked position. Place turkey on rack, and set in large shallow roasting pan. Roast turkey in a 325°F oven, basting occasionally with pan drippings. Roast for approximately 3-1/2 to 4 hours or until the internal temperature of the turkey reaches 180°F in the thigh and the stuffing reaches 165°F.
5. Loosely tent the turkey with foil and allow turkey to rest for about 15-20 minutes prior to carving.
6. Place on a platter and garnish with chili peppers and orange slices.
Yield: 12 servings

RIPE PLANTAIN STUFFING

Ingredients

-1/2 cup golden raisins
-1/4 cup gold rum
-10 plantains, very ripe
-8 ounces unsalted butter
-1/2 cup water
-Sugar to taste
-1 cinnamon stick

Preparation

1. Plump raisins in rum.
2. Peel and cube the plantains. Melt butter in a skillet and sauté plantains.
3. Add water, sugar and cinnamon stick. Cook until the plantains are soft, about 25 minutes. Add rum and raisins and cook for 10 more minutes.
4. Slightly mash plantains. Let cool.

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RECIPE: Pumpkin Mousse

Don’t want a traditional pumpkin pie for dessert this Thanksgiving? Try our glamorous pumpkin mousse recipe.

Other pumpkin recipe favorites:

-Bourbon Pecan Pumpkin Pie
-Cranberry Pumpkin Crumble Cheesecake
-Pumpkin Cheesecake
-Pumpkin & Habañero Cheddar Soufflés
-Pumpkin Cocktail

And these Top Picks Of The Week:

-Rossi’s Pumpkin Fettuccini
-SuperSeedz Flavored Pumpkin Seeds
-Buffalo Bill’s Pumpkin Ale


Pumpkin mousse combines the best of both
worlds: the flavor of spiced pumpkin pie with
elegant, creamy mousse.
FOOD FACTS: The Big Pumpkin

The pumpkin is a winter squash, like acorn squash and butternut squash. Winter squash have hard, thick rinds that enable them to stay fresh for up to three months when stored in a cool, dark place. Summer squash are thin-skinned and bruise easily (think zucchini); they contain more water than winter squash. These days, winter squash and summer squash varieties are available year-round.

Take a gander at our Squash Glossary, THE NIBBLE’s most popular article (and out of thousands of articles on TheNibble.com, that’s a feat!).

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CONTEST: Peanut Butter Holiday Recipe Contest

Do you have a favorite holiday recipe that includes peanut butter? Then Peanut Butter & Co. invites you to enter their contest. They’re looking for great eats for the table: appetizers, main courses, sides, desserts–you name it. Have a crazy idea for a Peanut Butter Roast Chicken? Let’s see it! Secretly plotting a Peanut Butter Fondue? Let us know. At least 1/4 cup of peanut butter must be in the recipe. More information can be found here.

While you’re at it, try their new Mighty Maple peanut butter (blended with real maple syrup) with bacon on whole grain or white toast. Garnish with some apple slices. Buy $30 worth of PB&C products online, and you’ll receive a free jar of Mighty Maple peanut butter. Enter coupon code MM888 in the “Coupon Code” field located in the online basket (reachable by clicking the “My Shopping Cart” link in the upper-right hand side at the company website, ilovepeanutbutter.com). The offer ends November 30, 2008.

-Find more of our favorite PBs in THE NIBBLE’s Jams & Nut Butters Section.
-Read the history of peanut butter.
-Take our peanut butter trivia quiz.

Cooking With Peanut Butter

-This peanut soup recipe is a great first course for Thanksgiving.
-Try this award-winning Peanut Butter & Jelly Ravioli recipe from NIBBLE writer Marissa Goldberg, plus other award-winning peanut butter recipes.
-Make this easy Peanut Butter Fudge recipe for holiday gifts.
-Make a peanut butter pound cake.
-Make some peanut butter banana bread.

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ENTERTAINING: Have A Hard Cider Party

Fall is apple cider season. While in the U.S. and parts of Canada, the term “apple cider” is interchangeable with apple juice, in Europe a glass of cider is not kid stuff: It’s an alcoholic drink that many prefer to beer. Usually made from fermented apple juice (although pears can be used—pear cider is known as perry in the U.K.), the juice ferments for eight weeks after the apples are pressed. The cider then matures or several months, is blended, filtered and carbonated. The result is a drink with the carbonation and alcohol of beer and the flavor of apples. As with beer, each brand has a distinct flavor profile and alcoholic content, generally from 3% ABV (alcohol by volume) or less to 8.5% or more.

In the U.S., alcoholic cider is called hard cider, and it’s becoming more popular. Like wine, it has a relatively high concentration of antioxidants—but enjoy it for the crisp, refreshing taste!
 

-Hard cider is best served chilled or over ice.
-Cider is naturally gluten-free.
-Cider is less filling than beer.
-The apple flavor is all-natural (as opposed to artificially-flavored malt beverages).

Gather up as many brands as you can, and invite friends over for a hard cider tasting. You can serve hard cider with any snack or food you’d serve with beer, but the sweetness of cider allows you to serve desserts with it, too, especially apple desserts (pie, crumble, bread pudding). For snacks, hearty cheeses and charcuterie; for main courses, pork, chicken and sausages, soups, stews, fondue. In fact, you can substitute hard cider for wine in most recipes and drink the cider along with the meal.

You’ll find hard ciders from the U.S., England, and Magners Irish Cider, the only hard cider imported from Ireland (and made from 17 varieties of apples). It has 4.5% alcohol and only 215 calories per pint bottle. You can learn more about Cider production at Magners.com.

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NEW PRODUCT: Thanksgiving Treats For Fido

While you’re savoring Thanksgiving favorites with family and friends, why give your canine gourmet those everyday treats? Cloud Star, makers of Buddy Biscuits, has added Turkey & Cranberry Muttos to its lineup of healthy dog snacks. Or perhaps your picky pooch prefers Duck & Sweet Potato. Both of these festive flavors join Oatmeal & Blueberry and Peanut Butter & Green Apple as nutritious snacks made from the same types of ingredients that people eat. The all-natural, preservative-free snacks are made from domestically-farmed ingredients and do not contain corn or soy. If you’ll be a house guest at a residence where there’s a dog, we’re sure that it would far prefer you bring a box of Muttos than a bottle of wine. Muttos dog snacks are available at health food and pet supply stores nationwide; you can find a retailer near you at Cloudstar.com or by calling 1.800.361.9079. A 16-ounce box is $6.45.

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RECIPE TIPS: Enjoy Thanksgiving With Fewer Calories

Chicago caterer, restaurateur and author, Carlyn Berghoff, provides these calorie-saving tips for the holidays:

-White meat has less fat and fewer calories than dark meat. If you brine your turkey or use the Turkey Cannon, the white meat will be so moist, a dark-meat lover won’t be disappointed.

-With a moister turkey, you don’t need gravy; but instead of heavy gravy, serve the turkey au jus instead.

-Try mashed cauliflower instead of mashed potatoes. The consistency is similar; you’ll save on carbs and enjoy the benefit of the high-antioxidant cruciferous vegetable group, of which cauliflower and broccoli are two famous members.
 

-Instead of a green bean casserole made with butter and/or cream, blanch the green beans, then season them with a thyme and sage vinaigrette. Finish with a sprinkling of toasted pumpkin seeds (see our review of SuperSeedz pumpkin seeds—perfect for the occasion).

-Pie is a no-win situation. Some of THE NIBBLE Editors’ favorite substitutes include baked apple, with a minimal amount of sugar (you can add non-calorie sweetener afterward) and sorbet (look for seasonal flavors like cranberry from artisan producers). Or get a sculpted fruit basket from Edible Arrangements—fruit made so pretty that most people will forget about the pie (or at least, about the second piece of pie).

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