THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods
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Archive for September 13, 2010

GOURMET GIVEAWAY: Cabot Creamery Cheddar Cheese

Taste the whole line. Photo courtesy Cabot Cheese.

Say cheese! Two winners will definitely be smiling when they find out that they’ve won a Cabot Creamery Cheddar Cheese gift pack filled with cheese and related goodies.

With fall in the air, many of us have comfort food on the mind. Boston chef Stephanie Sokolove specializes in sophisticated comfort food. Between her two restaurants, Stephanie’s on Newbury and Stephi’s on Tremont—she uses nearly 200 pounds of Cabot Cheddar cheese each week!

This week is your chance to win a selection of Cabot Cheese (a NIBBLE favorite) along with an Cabot apron. You’ll also receive Chef Stephanie’s recipe brochure so you can cook up your own versions of her Cabot-inspired recipes.

Check out our review of Cabot Cheddar Cheese; then enter to win!

Retail value: Approximately $75.00

  • To Enter This Gourmet Giveaway: Go to the box at the bottom of our Gourmet Cheese Section and click to enter your email address for the prize drawing. This contest closes on Monday, September 20th at noon, Eastern Time. Good luck!

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RECIPES: Peanut Recipes

In the U.S., peanuts are the winner by a long shot when it comes to volume sold: They claim 67% of all nut consumption. The numbers aren’t broken out for whole peanuts vs. peanut butter, but we bet the PB has a large piece of the pie.

Check out these peanut recipes:

Savory Peanut Recipes

 

U.S. nut consumption in 2009. Chart
courtesy USDA Educational Research Service.

Sweet Peanut Recipes

 

Peanuts, which originated in South America, actually came to the U.S. with African slaves. They were first brought to West Africa by Portuguese and Spanish traders, where they became a staple crop.

See who invented peanut butter.

 

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TIP OF THE DAY: Edible Centerpiece

Use a bowl or basket of heirloom tomatoes as an edible centerpiece.

Heirloom tomatoes are grown from seeds of older tomato cultivars—tomatoes that tasted great. The taste disappeared from most markets in the 1950s, after seeds were developed for mass production.

The tomatoes can be found in a wide variety of colors, shapes, flavors and sizes. Some are beautiful in their irregularity—considered a “defect” in the 1950s, but highly desired in the reborn farm-to-table era. The flavors can be so rich and surprising that people who don’t like tomatoes can be converted to fans.

Wash the tomatoes and dry thoroughly. Although the tomatoes are delicious plain, a pinch of sea salt perks up the flavor. We particularly like a sea salt and herb blend.

Heirloom tomatoes taste as good as they
look. Photo courtesy GreenAccessAtSuncadia.com.

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GIFT: Back-To-School Cookie Gift

School has never been so tasty. Photo
courtesy OneToughCookie.com.

Need a treat to celebrate the beginning of the school year?

One Tough Cookie, which actually makes very tender cookies, has a solution for your favorite back-to-schooler or teacher. The hand-decorated, buttery shortbread cookies are sure to please. (“I feel like my freezer is empty if I have less than 15 pounds of butter,” says Gail.)

Gail Dosik, founder of the New York City-based boutique bakery, departed Seventh Avenue for a professional baking career, switching from designer dresses to designer cookies and cakes. She attended the French Culinary Institute, traded in Manolos for kitchen clogs and opened the doors to her bakery at age 50.

The set of three cookies is $14, plus shipping. For more information or to purchase, contact TheToughCookie@OneToughCookieNYC.com or phone 1.212.691.4997.

Tomorrow, we’ll feature a cookie-making secret from Gail.

 

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