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Archive for November 16, 2016

GIFT OF THE DAY: Bacon Sea Salt

Bacon Sea Salt

Sprinkle bacon sea salt on everything (photo courtesy Food Shed Exchange).

 

Bacon, bacon, everywhere: That’s what you’ll have with a container of bacon sea salt. Crumbled bacon is blended with crunchy sea salt and a hint of spices.

There are countless ways to use it. For starters:

  • Eggs
  • Hors d’oeuvre
  • Mac & Cheese and other pasta dishes
  • Popcorn
  • Potatoes
  • Rice and other grains
  • Sandwich spread (add to mayonnaise)
  • Vegetables (corn, tomatoes, everything)
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    A four-ounce container is $9.73. Larger sizes are available.

    Get yours at FoodShedExchange.com.

     

     
      

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    FOOD FUN: Pumpkin Soup In A Mini Pumpkin

    Express your inner artist by turning miniature pumpkins into bowls for pumpkin soup.

    The next fun part is garnishing them with whatever appeals to you. Some of our favorites:

  • Croutons: cornbread, pumpkernickel or sourdough
  • Dairy: crème fraîche, sour cream, yogurt
  • Heat: crushed red pepper flakes, red jalapeno (circles or minced)
  • Meat: bacon, frizzled ham or prosciutto, pork belly squares
  • Pesto: cilantro, mint, parsley
  • Sage Leaves: fresh or fried
  • Spices: nutmeg, paprika, pimenton
  • More: apple chips, cranberry relish, currants, pomegranate arils, pumpkin seeds, toasted pecans
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    Here are some recipes to start you off:

    PUMPKIN SOUP RECIPES

  • Pumpkin Soup With Chicken stock & Milk
  • Pumpkin Soup With Chicken Stock, Half-And-Half and Cocoa Croutons
  • Pumpkin Soup With Anise & Pernod-Flavored Cream Cheese “Sorbet”
  • Pumpkin Soup With Mint Pesto Garnish
  • Pumpkin Soup With Garnishes Of Fried Pumpkin Seeds & Sage Pesto
  • Roasted Garlic Sage Pesto Pumpkin Soup with Spicy Fried Pumpkin Seeds
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    THE DIFFERENCES: BROTH, CHOWDER, SOUP & MORE

  • Bisque: A thick, creamy soup that traditionally was made from puréed shellfish. Today bisques are also made from fruits, game fish and vegetables.
  • Broth & Stock: Liquids in which meat, fish, grains or vegetables have been simmered. The difference between a broth and a stock is that broth is made from the desirable ingredients; stock is made from “leftovers” such as bones and skin; thus broth is richer and more nourishing than stock. Both are used as a base for soups and gravies.
  • Chowder: Chunky soups thickened with flour. The main ingredient chowder can range widely, including chicken, corn, fish and seafood.
  • Consommé: A broth that has been clarification. This means that egg whites or other ingredients are boiled in the broth to coagulate the sediment, resulting in a clear, elegant-looking soup.
  • Gumbo: A dish that can fall into the soup or stew category, a strong stock of meat and/or fish/seafood, with pieces of the protein and a variety of vegetables, served over rice. Gumbo is traditionally thickened with okra or filé powder (from the sassfras tree) and vegetables. A gumbo is traditionally served over rice.
  • Gravy: Gravy is not a soup, but a sauce; although Americans have often turned canned soups into sauces. Gravies are made from the juices of cooked meat or vegetables after they have been cooked. Almost all gravies start with a roux (ROO), a mixture of flour and butter; and are thickened with starch (flour, corn starch, arrowroot, etc).
  • Purée: Some soups are puréed into smoothness. A purée can be considered a vegetable or grain/pulse counterpoint to a bisque. The technique also produces smooth apple sauce, whipped potatoes and puréed vegetables (carrot purée, broccoli purée, etc.).
  • Ragout: The French term for a main-dish stew. Note that in Italian, n Italian cuisine, ragù is a meat-based pasta sauce.
  • Soup: Any combination of ingredients cooked in a liquid base: fish/seafood, fruit, meats, starches and vegetables. Soups can be thick and hearty or thin and delicate. While cooked ingredients can remain in the soup, the objective of the ingredients is to flavor the liquid. Soup can be served warm, room temperature or chilled. Fruit soups can be served for starters or desserts.
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    Mini Pumpkin

    Pumpkin Soup

    Pumpkin Soup

    Pumpkin Soup

    [1] Get a mini pumpkin for each serving (photo courtesy Tablespoon). [2] This recipe has a garnish of mint pesto (photo Annabelle Breakey | Sunset). [3] This recipe has a garnish of sage pesto and fried pumpkin seeds (photo courtesy Half Baked Harvest). [4] This recipe has a simple garnish of creme fraiche* and pimenton* (photo courtesy Noob Cook).

  • Stew: A hearty dish made from proteins, vegetables, pulses, etc., simmered in a liquid (water, broth, stock, wine, beer) and then served in the resulting gravy. Stewing is a technique to cook less tender cuts of meat: The slow cooking method tenderizes the meat and the lower temperature allows the flavors to combine. There is a thin line between soups and chunky soups; generally, stews contain less liquid. Sometimes the name is adopted for a soup. Oyster Stew, for example, is a thick soup with butter and milk or cream, like a bisque.
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    THE DIFFERENT TYPES OF SOUP

    THE HISTORY OF SOUP

      

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    TIP OF THE DAY: Make Thanksgiving Chocolate Bars Or Bark

    Dark Chocolate Bar

    Thanksgiving Chocolate Bark

    Thanksgiving Chocolate Bar

    Thanksgiving Chocolate Bark

    [1] Turn a plain 3.5-ounce chocolate bar into a Thanksgiving bar (photo courtesy Livestrong). [2] You can present the bars whole, or break them up into bark (photo courtesy The Nutrition Adventure). [3] You can use your favorite chocolate, whether dark, milk or [4] white chocolate (photo #3 courtesy Chocolate Inspirations, photo #4 courtesy My Catholic Kitchen.

     

    We love to make chocolate bark, especially since we discovered this easy technique from Australian blogger Erika Rax. You can make bark almost instantly: for family, friends or gifting.

    In the conventional technique, the chocolate is chopped and melted, the inclusions mixed in, the mixture spread on a baking sheet to set and then broken up.

    Here, whole chocolate bars are topped with the inclusions, then placed in the oven so the bar melts and the inclusions set in.

    The result: chocolate bars with your favorite toppings, that can be broken into bark if you wish. Personally, we give them whole as gifts, and break them up when serving them with coffee.
     
    RECIPE: THANKSGIVING CHOCOLATE BARS OR BARK

    Use the chocolate of your choice—dark, milk, white—or make one of each. Just ensure that the toppings contrast with the color of the chocolate.
    You can use raw or roasted pumpkin seeds, as long as they’re hulled and unsalted.

    You can use as much topping as you like, from elegantly spare to voluptuously overloaded.

    You can place the toppings in an artistic pattern, or just toss them on.
     
    Ingredients For 2 Chocolate Bars

  • 2 3.5-ounce chocolate bars (Cailler, Green & Black’s, Guittard, Lindt, etc.)
  • 1/2 cup dried cranberries
  • Optional: 1/4 cup dried apricots, chopped or golden raisins (sultanas)
  • Optional: 1/8 cup pecans halves or pistachio nuts
  • 1/4 to 1/3 cup pumpkin seeds (pepitas)
  • Optional: coarse/flaky sea salt or kosher salt (a great use for beautiful Maldon salt or alea red volcanic salt, actually a dark “harvest orange” color), to taste
  • Optional spice: 1 teaspoon pumpkin pie spice or 1/4 teaspoon cayenne pepper or red pepper flakes
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    Preparation

    1. PREHEAT the oven to 170°F. Spray a baking sheet with cooking spray and line with parchment, leaving an overhang on ends.

    2. SPACE the bars on the baking sheet bottom side up, with ample space between them (the pattern normally on top of the bar is on the bottom so the toppings have a level base). Arrange the toppings on top of the bars.

    3. PLACE the baking sheet in the oven for 3-5 minutes until the chocolate just begins to soften. Don’t overheat or the bars will lose their shape.

    4. REMOVE from the oven, lift the parchment from the hot baking sheet and place onto the counter to cool. Once cooled, store in an airtight container in a cool, dry place. While bark will last longer, for gifting make it no more than 3 days in advance, and wrap it in plastic or foil before gifting.

    You can also make your own paper chocolate bar label on the computer.
     
    GET READY, GET SET, MAKE YOUR THANKSGIVING CHOCOLATE.

      

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