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Archive for June 14, 2010

GOURMET GIVEAWAY: Pepperidge Farm Deli Flats & “The Skinnygirl Dish” Book With Recipe Cards

We love bread, and we love companies that figure out how to make it less caloric. That’s why we’re fans of the new 100-calorie Deli Flats from Pepperidge Farm, this week’s Gourmet Giveaway prize sponsor. The winner will receive three packages of Deli Flats, which are easy to substitute for standard bread (and we think, are more fun). We use them as morning toast, for sandwiches and snacks with PB & Polaner Sugar-Free Preserves.

Want some more ideas of how to use the Deli Flats? The winner will also receive a copy of “Real Housewife Of New York” Bethenny Frankel’s latest book: The Skinnygirl Dish: Easy Recipes For Your Naturally Thin Life, plus her exclusive sandwich recipe cards for Deli Flats. Check out more of what we did with Deli Flats in THE NIBBLE’s review. (Also check out our review of Bethenny’s Skinnygirl Margarita.)

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

  • THE PRIZE: One winner will take home three packages of Pepperidge Farm Deli Flats along with The Skinnygirl Dish book and Ms. Frankel’s exclusive Deli Flats recipe cards. Share the recipes with your carb-watching friends and take turns making delicious, low-carb meals.
  • To Enter This Gourmet Giveaway: Go to the box at the bottom of our Diet Nibbles Section and enter your email address for the prize drawing. This contest closes on Monday, June 21st at noon, Eastern Time. Good luck!

 

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TIP OF THE DAY: Marinating Meat

They taste better marinated, but learn
how to marinate properly! Photo
courtesy Kerrigan Meats.

With barbecue season in full swing, many people marinate meat before putting it on the grill. Review this checklist to see if you’re a master of marinating:

Take The Time

• To marinate meat, refrigerate it in a self-sealing bag along with marinade, first thing in the morning. By dinnertime it will be ready to grill.

• If you have the time, it’s best to marinate meats overnight. They can be marinated longer—up to 3 days—but the quality of the meat deteriorates.

• As a time-saver, you can put meat or poultry into a bag with the marinade and freeze it—just be sure the marinade is cold when you add it. Then the food marinates while it is defrosting in the fridge. Be sure to cook defrosted food within 48 hours.

Don’t Reuse Marinade

• Never reuse marinade because of potential bacterial contamination from the raw protein (raw meat leaches the harmful bacteria in it into the marinade; those bacteria would spread to other meats if the marinade were re-used).

• Generally, the ingredients of marinade are inexpensive enough so that you can prepare another batch. But if you must reuse it—for example, if you’ve run out of marinade and can’t make more—bring the marinade to a rolling boil for three minutes to kill any bacteria. Never reuse the same plastic bag.

• If you want to use the same batch of marinade on different types of meat (chicken, pork, beef), you can marinate them all together.

• If you want to use some of your marinade in a gravy, set it apart before marinating the protein—or use the rolling boil method to kill any bacteria.

Find reviews of our favorite meats, recipes, and more how-to’s in our Gourmet Meats Section.

 

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FATHER’s DAY: The Joy Of Espresso (& Cappuccino & Latte)

Still haven’t found that something special for Father’s Day? There are only 6 shopping days left!

If money is no object, and if Dad loves specialty coffee drinks, then Saeco’s new Xelsis superautomatic coffee machine is pretty darn exciting.

Superautomatics are complete “coffee centers” that perform the entire espresso- (or other coffee-) making process at the touch of a button. While you do have to load the machine with the ingredients (coffee beans, water, milk), that one touch then takes over.

The Xelsis is a “dream machine”; it’s as if Saeco listened to all of the shortcomings consumers found with other superautomatics and designed the Xelsis to triumph on every detail.

On the simplest level, the machine grinds the beans, makes the coffee and froths the milk. The espresso, lungo, latte, cappuccino, coffee or special beverage of your choice falls gracefully into your cup.

Saeco’s new Xelsis Coffee Center: the “deam
machine” for specialty coffee drinks.

On the macro level, it takes time to study the details, which are available in print and online. Just a few: Milk never enters into the machine, so there are no milk pipes to clean. Removing the grounds is simple: There’s no drip tray or milk carafe to remove in order to open the door to the grinds. The machine even goes into Energy Safe mode after a few minutes, minimizing power consumption.

• You can pre-program a “profile” with your specific desires (the strength and temperature of the coffee and the consistency of the milk foam, for example). Today, the Xelsis can accommodate six different profiles. In the fall, machines will have a fingerprint technology so everyone in an office can have a profile.

• The water tank has a filter that purifies your tap water.

• A separate steam nozzle can reheat your coffee (or tea, soup and other liquids not related to the Xelsis).

This handsome stainless steel machine will turn the home or workplace into a high-end coffee bar. The removable milk pitcher can be kept in the refrigerator between uses. And it automatically cleans itself after each use!

Around $3,000, it can be purchased at Bloomingdale’s and online at www.SeattleCoffeeGear.com.

Find reviews of our favorite coffees, enlightening articles and recipes in our Gourmet Coffee Section.

Also check out our Espresso Glossary, an education in the differences between affogato, cappuccino, espresso, lungo, macchiato, ristretto and just about every other coffee drink.

 

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