THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods
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Archive for April, 2010

PRODUCT: Save Bread Calories With Pepperidge Farm Deli Flats


A chicken sandwich on Deli Flats. Photo
courtesy Pepperidge Farm.

We love bread, and we love companies that figure out how to make it less caloric.

Pepperidge Farm is high on our love list, with new 100-calorie Deli Flats.

We’re not sure that Deli Flats is the best name, because you can make just about anything with this versatile bread: for starters, egg sandwiches, tuna sandwiches, BLTs, grilled cheese, low-cal bruschetta, burgers, toast and toasted wedges for dips and salsas.

But they’re called “rolls” because they’re split in two (they look like very flat English muffins). They’re a perfect alternative to traditional carb- and calorie-heavy breads and are also an excellent source of fiber. One serving—both slices of the roll—is just 100 calories.

Deli Flats are available in three varieties—Whole Grain White, 100% Whole Grain Wheat and 7-Grain. The first ingredient in all three is whole wheat flour.


Pepperidge Farm Deli Flats are available at major supermarkets, grocery stores and mass merchandisers nationwide. Learn more at

See more of our favorite low-calorie breads in our Diet Bread Tricks article.

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PRODUCT: Appomattox River Peanut Company

We recently tasted some gourmet peanuts from The Appomattox River Peanut Company of Hopewell, Virginia.

Made on the historic banks of the Appomattox River,* the recipe uses only the finest select Virginia peanuts, peanut oil and a pinch of salt.

They’re the crunchiest peanuts we’ve ever had—and these are just the Original Gourmet Peanuts, not the Extra Crunchy Peanuts!

Another plus: user-friendly packaging. A metal key is provided to open the tin. It’s magnetized and attaches to the lid, so it will always be at hand.

Now, if it could only be our friend and stop us from devouring these crunchy peanuts! We were inspired to mix up a martini and watch the setting sun.

The company offers numerous other nut products, including flavored peanuts, chocolate-covered peanuts, brittle; plus almonds, cashews and pistachios. To order, call 1.866-458-4741, or purchase online at



Very crunchy, lightly salty. Photo by Jerry
Deutsch | THE NIBBLE.

*If Appomattox sounds familiar, the Battle of Appomattox Court House was the final engagement of General Robert E. Lee’s Army of Northern Virginia, following which Lee surrendered to the Union Army under Lt. Gen. Ulysses S. Grant. The battle took place on the morning of April 9, 1865. On April 12, a formal ceremony for the signing of the surrender documents marked the disbandment of the Army of Northern Virginia and ended the Civil War.

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TIP OF THE DAY: Reinvented Veggies


Cold asparagus in vinaigrette with
mushrooms and Parmesan cheese. Photo
courtesy California Asparagus Commission.

Instead of reheating leftover vegetables and serving them as “leftovers,” reinvent them as a cold salad.

No matter what the vegetable, you can toss it with a little olive oil and some vinegar or a squeeze of lemon or lime juice. If you can combine more than one vegetable, so much the better. Variety is the spice of life!

Speaking of spice, add any fresh herbs you may have at hand, or peruse the spice cabinet for red pepper flakes, sesame seeds and other favorites.

Add a bit of chopped green onion or whatever else is in the fridge. If you there’s an apple or orange, chop it and add it, or garnish with nuts, raisins or other dried fruits.

Got cheese? Sprinkle some on.

No one will think they’re getting “leftovers.”

Find more vegetable ideas in our Gourmet Vegetables section.

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PRODUCT: Truffled Popcorn

Popcorn is a whole grain and a healthy snack. Is that why at food trade shows, there are always crowds mobbing the Charlie’s Truffled Popcorn table (and these are professional buyers)?

We compared Charlie’s Truffled Popcorn to 479° Black Truffle & White Cheddar Popcorn, a NIBBLE Top Pick Of The Week.

If you’re a truffle fan, you’ll want to read the review—not just to see the differences in the popcorn (both are delish) but to understand that not all “black Périgord truffles” are created equal.

After many years of attempts, scientists finally succeeded in cultivating the fab $1,500-a-pound fungi, which grow wild in France’s Périgord region, elsewhere.

But just as the same variety of wine grapes, coffee beans and other agricultural products have the distinct flavors of the areas in which they’re grown, so does Tuber melanosporum, the black Périgord truffle.

Read the details in the full review.


A dusting of the truffle and truffle salt makes
Charlie’s Truffled Popcorn an extra-luxurious
snack. Photo by Jerry Deutsch | THE NIBBLE.

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RECIPE: Turf & Turf (Steak & Goat Cheese)


Gourmet cheese steak. Photo courtesy
Vermont Butter & Cheese Creamery.

Here’s a simple idea but delicious to garnish a plain grilled strip steak with a dense creamy, aged artisan goat cheese and a fig demi-glaze. Think of it as a gourmet cheese steak.

The recipe, courtesy of Vermont Butter & Cheese Creamery, uses the Creamery’s Coupole cheese. If you can’t find Coupole, substitute a similar goat cheese. If you’re not a goat cheese fan, try Camembert or Baby Brie.

Grilled New York Strip Steaks With Coupole
& Fig Demi-Glaze

– ½ cup fig jam or spread
– ¾ cup Port wine
– 1 cup unsalted beef broth
– 4 New York strip steaks or sirloin steaks
– Salt and freshly ground pepper to taste
– 1 Coupole or other dome or pyramid goat cheese

1. Start sauce a half hour before grilling.
2. Put the fig jam, Port wine and beef broth together in a small saucepan and bring to a boil. Turn heat down to medium-low and simmer, stirring occasionally, until it has reduced by half.
3. Meanwhile light the grill. Salt and pepper steaks on both sides and cook to desired doneness.
4. One minute before the steaks are finished, place a slice of Coupole on each steak and close the lid until the cheese starts to melt and steaks are done.
5. Allow steak to rest at room temperature for 5 minutes before serving. Taste the sauce and add salt and pepper if necessary.
6. Serve with the sauce on the side or drizzled over the top. If desired, garnish with an unmelted slice of cheese.

What’s the difference between a strip steak and a New York strip steak?

New York strip steak, New York steak, boneless strip steak, Kansas City strip, shell steak and top loin are all the same piece of meat!

Learn your cuts of beef in our Beef Glossary, one of THE NIBBLE’s most popular articles.

Also check out our Lamb Glossary and Pork Glossary.


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