THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods
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Archive for August 23, 2013

PRODUCT: Cookie Lady Treats

We read in the newspaper last month that the trend among costly summer sleep-away camps was to forbid “care packages” from home. That’s because the one-upsmanship from parents was getting out of hand. (And perhaps, all those calorie-laden treats were offsetting the health benefits of summer camp.)

But now that the kids are home from camp, you can send them—and adult cookie lovers—some homemade cookies from Cookie Lady Treats.

Laura Weinstein had two master’s degrees, one in chemical engineering, and couldn’t find a job in her field. So she started to bake cookies, and now sells a thousand of them each week.

The cookies are made of top ingredients, including Callebaut chocolate chunks and Madagascar bourbon vanilla. The flavors beckon:

After Dinner Mint, Blueberries & Cream, Caramel Apple, Cherry Cordial, Chipotle Chocolate, Dreamsicle, Fluffernutter Dream…you get the picture.

There are plenty of classic flavors as well: Chocolate Lovers, Lemon, Maple Walnut, Mocha, Oatmeal Chocolate Chunk, Triple Chocolate Chip, and more flavors than one could eat in a cookieholic marathon. Check the many luscious flavors and figure out where to begin.

 

Red Velvet, Chipotle Chocolate and Carrot Cake join more conventional cookie flavors like Triple Chocolate Chip.Photo by Elvira Kalviste | THE NIBBLE.

 

The cookies are individually shrink wrapped and packed into your choice of colorful boxes, bags and ribbons.

Customizable orders are available for special events. We can’t think of anything we’d rather get in a gift bag.

Visit CookieLadyTreats.com and treat yourself.

  

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TIP OF THE DAY: Salmon Salad With Easy Homemade Ranch Dressing

Pretty as a picture, and much tastier. Photo
courtesy Stasty.com.

 

If you have less-than-great memories of salmon salad made from less-than-stellar canned salmon: Forget them. They have nothing to do with this delicious salmon salad recipe—something you can be assured of just by looking at the tempting photo.

This salmon salad is the creation of blogger Vicky at Stasty.com. Vicky is hard core: She makes her own butter, and the by-product is buttermilk.

“So I made some scrumptious buttermilk dressing, otherwise known as ranch dressing.” said Vicky. “To me, store bought ranch dressing is usually too sweet and gloopy, and nothing like the real thing. However, homemade ranch dressing is so divine; you can almost eat it on its own.

“Fresh buttermilk does make a difference and makes a really light and creamy ranch dressing. The white wine vinegar gives it a bit of bite and the dill makes it taste fresh and tangy.

 

“There are so many ways to use ranch dressing: on fresh green salads, on baked potatoes or as a dip. It’s a pretty versatile dressing, so I usually make a double batch to keep in my fridge, ready for all eventualities!”

Here, Vicky pairs ranch dressing with simple but colorful mixed greens and hot smoked salmon (“hot” refers to the smoking process, not the temperature of the fish—types of hot smoked salmon). You can use grilled salmon, poached salmon, and certainly, any leftover salmon. If your fishmonger sells salmon scraps, by all means save the money and grill them for the salad. Serve warm or chilled.

The key here is to contrast the rosy color of the salmon against the greens and white dressing. You can also use Arctic char, shrimp or lobster—or a combination.

And you can add more color with cherry or grape tomatoes. We had leftover boiled Yukon Gold potatoes and added them, sliced, as well.

 

STASTY’S RANCH DRESSING

Ingredients

  • 1/2 cup plus 2 tablespoons buttermilk (150ml)
  • 5 tablespoons mayonnaise
  • 2 tablespoons white wine vinegar
  • ½ clove crushed garlic
  • 1½ teaspoons fresh dill, finely chopped
  • Salt and fresh-ground pepper to taste
  •  
    For The Salad

  • Mixed greens, washed and dried
  • Cooked salmon, cut into bite size pieces
  • Optional: red or yellow cherry or grape tomatoes
  • Garnish: Dill sprigs, lemon or lime wedge
  •  

    Ranch dressing lovers will be very happy with this recipe. Photo courtesy Stasty.com.

    Preparation

    1. MIX the buttermilk with the mayonnaise and white wine vinegar in a medium sized bowl or pitcher. Use a small hand whisk to smooth out any lumps.

    2. ADD the crushed garlic, chopped dill and season with salt and pepper to taste. Mix well with the whisk and store in an airtight jar in the fridge. I find if you leave the dressing in the fridge for a few hours before serving, the flavours really develop.

    3. ASSEMBLE the salad: Plate the greens and scatter the salmon or other fish on top. Drizzle dressing on top, and provide extra dressing on the side for those who want more. Garnish and serve.

     
    HOW TO MAKE BUTTERMILK

    If you’re not familiar with buttermilk, it’s a delicious beverage, like drinkable yogurt. In earlier times, when butter was churned at home, there was always plenty of buttermilk to drink and cook with. It adds richness to recipes from cake to fried chicken.

    If you don’t have it on hand or don’t want to buy a quart, make what you need by adding white vinegar to regular milk:

    1. ADD a tablespoon of distilled white vinegar (not white wine vinegar) to a one-cup measure.

    2. FILL to the rim with milk. Let stand five minutes.

      

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    TOP PICK OF THE WEEK: Japanese Cone Crepes

    Pick your crepes. Photo courtesy Eight Turn
    Crepe.

     

    If you get excited by the thought of crepes, take a look at Eight Turn Crepe and get out your crepe pan.

    The take-out restaurant concept, which originated in Tokyo, has just opened in New York City. The gluten-free, rice flour crepes are packed with fresh ingredients and rolled into a cone shape.

    The varieties, for breakfast, lunch, dinner and dessert, are all so exciting that we want to have every one.

    Read the full review.

    If you’re in New York City, head to 55 Spring Street in Soho. Here’s the company website.

    Be sure to have yuzulade—yuzu lemonade. (The recipe is in the review.)

    Then, hope that an Eight Turn Crepe opens near you.

     

      

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