THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods
Also visit our main website, TheNibble.com.

Archive for July, 2017

HOLIDAY: Tequila Trivia For National Tequila Day

Caballito & Margarita Glass
[1] The two special tequila glasses: caballito and Margarita (photo courtesy El Jimador).

Watermelon Cocktail
[2] A tequila-watermelon cocktail. The recipe is below (photo courtesy Milagro Tequila).
Blue Agave Pinas

[3] After harvesting, piñas are roasted in a stone oven (photo courtesy Casa Noble Tequila).

Pulque

[4] Pulque: what the Aztecs drank before the conquistadors taught them how to distill (photo courtesy Mexico News Network).

 

July 24th is National Tequila Day. How about some tequila trivia?

THE AGAVE PLANT

  • The Blue Weber agave plants used to make tequila are pollinated by bats. They flower only once.
  • While the agave plant looks like a cactus, it is a succulent in the lily family.
  • The leaves of agave are so sharp that they are used as cutting instruments.
  • A blue agave plant matures in 6-12 years and weighs 90 to 150 pounds. The piña itself (photo #3) weighs from 25 to 50 pounds.
  • The piña is the part of the plant used to make tequila, and gets its name because it looks like a pineapple (piña in Spanish). It grows underground. It looks like a pineapple, so is called a pia.
  • The person who harvests the piña is called a jimador (HEE-ma-dor), which derives from the verb gemir, to groan with effort.
  •  
    THE TEQUILA

  • The nectar of the piña is called pulque (PULL-kay, photo #4). The Aztecs fermented the sap from the leaves of the maguey agave. It was drunk by people of rank during religious ceremonies.
  • Pulque remained popular until the late 19th century. Its sales declined in favor of beer, which was brewed by European immigrants.
  • The conquistadors, who arrived in 1519, taught the Aztecs how to distill agave into a spirit, now known as tequila.
  • There are four legally authorized expressions (categories) of tequila: blanco, reposado, añejo and extra añejo. Laws dictate the minimum and maximum aging period for each. Here are details.
  • For marketing purposes, some premium producers have created “hybrid” tequilas with new names, e.g., barrel select reserve blanco; or have created extra-extra aged tequila marketed which may be called, e.g. 5 years aged tequila, or El Magnifico. These are names bestowed by the distillery, not by law.
  • The longer it ages, the more flavors it develops and the darker it gets. Blancos, which are clear, can be aged for a few weeks for complexity, but so briefly that they don’t take on color.
  • The worm in the bottle (which is the larva of a moth) is not placed into tequila bottles, but into some mezcal bottles. These are cheaper, “tourist souvenir” mezcals, not quality brands.
  •  
    DRINKING TEQUILA

  • The taste of tequila comes partially from its aging time in white oak barrels, but also from the volcanic soil of the Jalisco region, which imparts a spicy, earthy quality.
  • The traditional way to drink tequila is from a tall, narrow shot glass called a caballito (photo #1), which means little horse. Another name for the glass is tequilito, little tequilashots.
  • When drinking shots, the wedge of lemon or lime provided is to refresh the palate between drinks.
  • FLore has it that tequila shots cause fewer hangovers than cocktails with sugar, but this isn’t so. The alcohol hangover is caused by the dehydration effect from the alcohol itself.
  •  
    TEQUILA SALES

  • Tequila was first imported to the U.S. in 1873. It remained a niche product until Mexican restaurants began to open up outside of California and the Southwest, in the 1960s.
  • The United States is the largest tequila consuming market (yes, even more than Mexico).
  • Almost half of the tequila is drunk by women (which may owe thanks to regular and frozen Margaritas).
  • The Margarita is the number one cocktail in the U.S., per The Spirits Business.
  •  
     
    OK, you’ve earned your drink. Happy National Tequila Day!

     
    RECIPE: TEQUILA-WATERMELON COCKTAIL

    If you are multiplying this recipe, consider pulsing the watermelon in a blender instead of muddling.

     
    Ingredients For 1 Drink

  • 2 ounces blanco/silver tequila
  • ½ ounce fresh lime juice
  • 4 one-inch cubes fresh watermelon or to taste
  • 1 teaspoon agave nectar
  • Garnish: 3 watermelon balls on a pick or notched cucumber slice on the rim
  •  
    Preparation

    1. MUDDLE the watermelon and agave in a mixing glass. Add the remaining ingredients and shake with ice.

    2. STRAIN into a martini glass and garnish as desired.
     
     
    MORE: TEQUILA COCKTAIL RECIPES, HISTORY &: MORE

  • Añejo Tequila With Dessert
  • Award-Winning Tamarind Margarita
  • Bandera Shots
  • Beyond Salt: Different Margarita Rimmers
  • Bloody Maria Cocktail Recipe
  • Caramel Apple Pie & Cherry Pie Cocktail Recipes
  • Cranberry Tequila Cocktail Recipe
  • Cucumber Tequila Recipe
  • Deconstructed Margarita
  • El Vocho Tequila Shooters
  • Flavored Tequila
  • Margarita History
  • Mercadito Coctail
  • More Tequila Cocktails
  • Non-Cocktail Ways To Use Tequila
  • Original, Frozen & Other Margarita Recipes
  • Passionfruit Tequila Cocktail Recipe
  • Pink Tequila Cocktai Recipes
  • September 16th: The Real Mexican Independence Day
  • Smokin’ Maria Recipe
  • Spicy Pineapple Cocktail
  • Spicy Tequila Cocktail Recipes
  • Spicy Watermelon Margarita
  • Sweet & Hot Tequila Cocktail
  • Tequila 101: The Five Expressions (Types) Of Tequila
  • Tequila & Cheese Tasting
  • Tequila Christmas Cocktail
  • Tequila Cupcakes
  • Tequila Hot Chocolate
  • Tequila Lemonade Recipe
  • Tequila Expressions
  • Tequila History
  • Tequila With Maple Bacon Rim Recipe
  • Watermelon Tequila Fizz
  •  
      

    Comments off

    TIP OF THE DAY: 12+ Other Uses For Trail Mix

    August 31st is National Trail Mix Day, but we’re jumping the gun with today’s tip.

    Trail mix is a popular grab-and-go snack. Leave out the chocolate chips (substitute toffee chips or M&Ms), and it’s a great hot-weather grab-and-go.

    It’s also fun to make your own creative blend of ingredients.

    12+ USES FOR EXTRA (LEFTOVER) TRAIL MIX

    Turn trail mix leftovers into:

  • Baking: Mix into brownies, cookies, loaf cake (carrot bread, zucchini bread), muffins (toppings or mixed into batter); make granola bars.
  • Beverages: Garnish whipped cream on hot chocolate, milk shakes, smoothies; serve in ramekins with hot or cold drinks.
  • Breakfast Cereal: Top cold or hot cereal, overnight oats, pancakes and waffles (garnish and/or batter ingredient).
  • Breakfast Dairy: Top yogurt or cottage cheese.
  • Candy: Mix into homemade chocolate bark.
  • Dessert: Garnish cupcakes, fruit salad, iced carrot cake, pudding, zucchini bread.
  • Ice cream: Top frozen yogurt, ice cream, sorbet.
  • Party favor: Set up a “trail mix bar” and let guests mix their own, to go.
  • Salad: Garnish green salads.
  • Salad: Mix into protein salads (egg, chicken, tuna).
  • Sandwich: Top a cream cheese, jelly sandwich or peanut butter sandwich; a cream cheese bagel; mild grilled cheese (e.g. Brie) or goat cheese sandwich.
  • Side: Mix into a grain salad (for a trail mix without candy).
  • Snack: Toss with popcorn (recipe below).
  •  
     
    RECIPE: SPICY TRAIL MIX POPCORN

    This recipe is adapted from Walnuts.org. Here are more recipes incorporating cheese, peanut butter and other ingredients.

    Ingredients

  • 2 large egg whites
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons sweet paprika
  • 1 1/2 teaspoons cayenne
  • 1 tablespoon ground cumin
  • 1 tablespoon curry powder
  • 1 to 2 teaspoon kosher salt (use the lesser amount if using lightly salted popcorn)
  • 1 teaspoon freshly ground black pepper
  • 2 cups trail mix
  • 9 cups freshly popped unsalted popcorn, see instructions below
  • 1 cup dried cherries, cranberries, golden raisins or other colorful dried fruit
  •  
    Preparation

    1. PREHEAT the oven to 325°F. Line a large baking tray with parchment paper or no-stick aluminum foil; set aside.

    2. COMBINE the egg whites in a large bowl with the Worcestershire sauce, paprika, cayenne, cumin, curry, salt, and pepper. Whisk until very well combined.

    3. ADD the trail mix and toss well to coat completely. Add the popcorn and toss until the popcorn is well-speckled with the granola mixture. You will still see a lot of the white popcorn, but that’s O.K.

    4. TRANSFER the mixture to the prepared baking tray; spread it out over the entire sheet. Bake until the coating is dry and the popcorn is crisp, about 15 minutes. Allow to cool.

    5. ADD the raisins and mix well. You can stored the popcorn in an airtight container at room temperature for up to three days.

     

    Trail Mix On Waffles
    [1] Top pancakes and waffles (photo courtesy Sierra Trading Post).

    Smoothie With Trail Mix
    [2] Top a smoothie. Here’s the recipe for this chocolate breakfast smoothie from Natural Comfort Kitchen.

    Yogurt With Trail Mix
    [3] Here’s the recipe from Natural Comfort Kitchen (with homemade yogurt).

    Popcorn Trail Mix
    [4]Is it trail mix popcorn, or popcorn with trail mix. Here’s the recipe from Delicious Meets Healthy.

     
    HOW TO MAKE YOUR OWN TRAIL MIX

    Mix and match:

  • Candy: carob chips, chocolate chips/chunks, crystallized ginger, mini marshmallows, M&M’s, Reese’s Pieces, toffee, yogurt clusters
  • Cereal: Cheerios, Chex, Corn Flakes, graham cracker cereal, Grape Nuts, mini shredded wheat, rolled oats
  • Dried fruits: apples, apricots, banana chips, blueberries, candied orange peel (gourmet!), coconut, dates, dried cherries and cranberries (our favorites!), dried mango, figs, raisins
  • Exotica: crystallized ginger, Japanese rice crackers, jerky bits, sesame sticks, wasabi peas
  • Nuts almonds, cashews, pecans, pistachios, walnuts or other favorite (chop large nuts into chunks)
  • Savory: freeze-dried edamame, peas or veggie chips; pretzels, mini crackers, roasted chickpeas, soy beans or soy nuts, wasabi peas
  • Seeds: chia, pepitas (pumpkin seeds), sunflower seeds
  •  
     
    THE HISTORY OF TRAIL MIX

      

    Comments off

    RECIPE: Penuche, A Brown Sugar Confection Like Fudge

    Penuche
    [1] Penuche, an old-fashioned brown sugar treat. Here’s the recipe from Endlessly Inspired.

    Nut Free Penuche
    [2] Nut-free penuche. Here’s the recipe from Fearless Fresh.

    Chocolate Sea Salt Penuche
    [3] What could make it better? Some chocolate and sea salt. Here’s the recipe from Rook No.17.

    Piloncillo

    [4] Piloncillo, a cone of panocha. Here’s more about it from Sweet Potato Chronicles.

     

    July 22nd is National Penuche Day. Penuche (pen NOO chee) is often called brown-sugar fudge, but it’s actually a brother or sister.

    While it follows the same preparation method, what makes it different is the use of brown sugar rather instead of white, and plain milk instead of cream. (The other ingredients common to both are butter and vanilla).

    For both penuche and fudge:

  • A fat-sugar solution is heated to the soft ball stage, 236°F.
  • The solution is set aside to cool to lukewarm, about 110°F.
  • Flavorings are added and the solution is beaten until thick. Mix-ins (nuts, M&Ms, etc.) are added.
  • The mixture is poured into a pan, allowed to cool until semi-hard, and cut into bite-sized pieces.
  •  
    Using milk instead of cream gives the confection a lighter body. Over time, some cooks substituted evaporated milk or sweetened condensed milk in their preparation.

    In recent years, a version with maple syrup has surfaced in New England. With the popularity of salted caramels, versions have appeared topped with a layer of chocolate fudge and sea salt (a great idea, by the way).

    Penuche has a tannish color, a result of the caramelization. Caramelization also engenders a more complex sugar flavor, with notes of butterscotch or caramel.

    You may encounter penuche with different spellings: panocha, penocha, penochi, panucci, pinuche and penuchi, among others.

    In the Southern United States, it is called creamy praline fudge, and brown sugar fudge candy.

  • Penuche is very similar to a Québec confection called sucre à la crème (cream sugar), a holiday season tradition.
  • A cousin is the southern praline, which is made by boiling brown sugar, butter and cream and cooked to a soft-ball stage like penuche, but filled with pecans and spooned onto wax paper to form patties.
  • An ancestor is Scottish tablet.
  • An adaption is penuche frosting, a brown sugar boiled icing flavor. It is popular with spice cakes and versions with prunes and other dried fruits (photo #5).
  •  
    Ready to make some penuche?
     
     
    RECIPE: CLASSIC PENUCHE

    Nuts add another flavor dimension, and can be larger pieces or chopped to your desired consistency.

    You may note that some recipes add corn syrup to prevent crystallization. But if you’re planning to scarf these within a few days, it’s not an issue.

    Ingredients

  • 2 cups light brown sugar
  • 2/3 cup whole milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon butter plus more to grease the pan
  • 1 cup chopped pecans (substitute walnuts)
  • Candy thermometer
  •  
    Preparation

    1. LIGHTLY BUTTER an 8×8-inch pan and set aside.

    2. COMBINE the sugar and milk in a heavy-bottomed sauce pan and bring to a boil. Stirring constantly, let the temperature rise to the soft-ball stage, 236°F.

    3. REMOVE the pan from heat. Add butter but do not stir. Set aside to cool to lukewarm, 110°F.

    4. ADD the vanilla and beat until the mixture is smooth, thick and creamy. Add the nuts and pour into the prepared pan. When set, cut into squares.

    Variation

    For comparison, here’s a recipe for penuche made with condensed milk.

     

    PENUCHE HISTORY

    While brown sugar-based fudge existed previously, penuche appears to have originated in New England. Brown sugar, light or dark, provides a hint of molasses that yields a spicier, richer flavor than regular white sugar.

    The difference between a lighter and darker tan color is light versus dark brown sugar. A dark brown sugar recipe has more of a molasses taste.

    While the origin of penuche isn’t known for certain, it looks like a descendant of a Scottishconfection called tablet.

    We’ve pieced together some background.

  • Some sources claim the idea for penuche fudge originated in 1924, made by or for a Boston Bruins player named Mark Penuche. However, we could find no record of a Mark Penuche online [source].
  • Penuche is a Mexican Spanish word for raw sugar. According to MexGrocer.com, panela or penuche, raw brown sugar, can be purchased in panocha (chunks) or piloncillo (a tall cone shape—photo #4), and is “a delicious ingredient to prepare Mexican desserts.”
  • Another historical link is to Scottish tablet, a fudge-like treat with a caramel flavor, made from boiling butter, condensed milk and sugar. Boiled sweets are a Scotch tradition dating to the 1600s when sugar was first imported from the West Indies.
  • Scottish tablet was first mentioned in a household account book in the 18th century owned by Lady Grisell Baillie and it’s caramel buttery taste is still loved above all other confections in Scotland, to this day [source]. Here’s a recipe for Scottish tablet.
     
    Wherever the origin of penuche may lie, it became a New England favorite in the 1920s, and subsequently migrated to fudge counters across the country.

    Now that you have the recipe, try some!
     
     
    FOOD TRIVIA: FUDGE

    Fudge was an accident, the result of an attempt to make caramels. And what a happy accident!

    Here’s the history of fudge.

  •  

    Penuche Frosting
    [5] Brown sugar frosting, popular with spice cakes, is called penuche frosting. Here’s the recipe from Cafe Johnsonia.

    Scottish Tablet

    [6] Scottish tablet seems to be the closest relative to penche. Here’s the recipe from London Eats.

     

      

    Comments off

    TIP OF THE DAY: BLT Variations

    Crab Salad BLT
    [1] This BLT has a layer of spicy crab salad. Here’s the recipe from Olive Magazine.

    Grilled Pineapple BLT
    [2] Grill pineapple and add siracha mayo. Here’s the recipe from Half Baked Harvest.

    Lobster BLT
    [3] A lobster club on a toasted roll. Here’s the recipe from Fish The Dish.

    Fried Green Tomato BLT
    [4] Fried green tomato BLT with arugula. Here’s the recipe from Food & Wine.

    Fried Egg BLT

    5] Add a fried egg: It’s trending! Here’s the recipe from Food & Wine.

     

    The BLT is one of America’s favorite sandwiches. It has engendered many variations, from the BLAT with avocado, to the BLAST with avocado and smoked salmon.

    The sandwich has its own month of celebration—April is National BLT Month—and a single-day celebration, July 22nd, National BLT day.

    Here’s the history of the BLT. It was stripped down from the club sandwich, which includes chicken or turkey.

    So the taxonomy gets tricky: a chicken BLT is a club sandwich; a lobster BLT is a lobster club sandwich, etc. Is a California BLT (with avocado) actually an avocado club sandwich?

    Don’t muddle: just eat!

     
    WAYS TO VARY YOUR BLT

    While the classic BLT is simple perfection, think of different ways you might enjoy it. Vary the basic ingredients and you can enjoy a different BLT every day of the yar!
     
    Vary The Bacon

  • Bacon jam (buy or make)
  • Black pepper bacon (buy or make from plain bacon)
  • Maple bacon (brush with maple syrup while cooking)
  • Pancetta, guanciale or other type of bacon
  • Pork belly
  •  
    Vary The Lettuce

    We love crunchy romaine, but also:

  • Arugula
  • Bibb or butter lettuce
  • Iceberg (slice it from the head)
  • Red cabbage* (slice it from the head)
  • Watercress
  •  
    …and garnish with some alfalfa sprouts or microgreens.
    ________________

    *Cabbage is not a lettuce, but it provides the crunch of iceberg with more flavor and—if red cabbage—color.
    ________________

    Vary The Tomato

  • Diced tomatoes or chunky fresh salsa
  • Fried green tomatoes
  • Marinated cherry tomatoes or sundried tomatoes
  • Multicolor heirloom tomatoes
  • Tomato tapenade
  •  
    Vary The Mayonnaise

  • Baconaise
  • Dijon mayo
  • Garlic mayo (aïoli)
  • Herb mayo with dried or fresh herbs
  • Honey mayo
  • Pesto mayo
  • Russian/Thousand Island dressing
  • Sriracha mayo
  • Other flavors: curry, harissa, etc.
  •  
    Vary The Bread

    Beyond the white toast, consider:

  • Baguette
  • Brioche
  • Ciabatta
  • Brioche
  • Croissant
  • French toast
  • Multigrain
  • Pita
  • Sourdough
  • Walnut or olive bread
  • Wrap
  •  
    Vary The Format

  • BLT appetizer bites (recipe below)
  • BLT crostata (rustic tart)
  • BLT pasta or pizza
  • BLT salad
  • BLT spring rolls
  • BLT Tea sandwiches
  • BLT Skewers
  •  
    Did we leave anything out?

     
    Add Another Element

  • Avocado/guacamole
  • Caramelized onion, chives, grilled/roasted onion or scallion
  • Cheese (our favorites: crumbled blue, horseradish cheddar, pepperjack, sliced brie or gruyère)
  • Fresh basil leaves
  • Fried or sliced egg
  • Grilled pineapple, salmon, shishito peppers, other grilled vegetables
  • Shellfish (crab, lobster, sautéed or fried softshell crab, shrimp)
  • Sliced radish
  •  
    Make A Fusion

  • BLT burger
  • BLT steak sandwich
  • BLT wedge salad
  • Buffalo chicken BLT
  • Chicken salad BLT
  • Grilled cheese BLT
  •  

    RECIPE: MINI BLT BITES

    We adapted this recipe from one by Kristen Stevens of The Endless Meal. She made her own chipotle mayo from scratch. Here’s her original sandwich recipe, including the chipotle mayonnaise.

    We happened to have a jar of wasabi mayonnaise from Ojai Cook, which you can also find private labeled at Trader Joe’s.

    Or, you can stir any seasoning you like into plain mayonnaise, from lemon zest to maple syrup. For heat, stir in cayenne, chile powder, chipotle or any hot sauce:

    Start with 1/2 cup mayo and 1 teaspoon dried spice. Blend, let sit so the flavors meld, taste and adjust seasonings as necessary. On to the recipe:

    These BLT bites are fun for cocktails or snacks. Prep time is 20 minutes, and you can do part of it the day before.
     
    You can serve these as an hors d’oeuvre with Martinis and other savory drinks, with a beer, as an amuse-bouche†, or as part of a first course of different hors d’oeuvre.

    As with the sandwich, you can change the recipe every time you make it, with different lettuces, different flavors of mayo and croutons made from different types of breads.

    Ingredients For 24 Pieces

  • 24 grape tomatoes or cherry tomatoes
  • 24 small pieces of lettuce, such as arugula or baby spinach, microgreens, red leaf lettuce
  • ¼ cup crumbled crisp cooked bacon (about 3 pieces)
  • 24 small pieces of bacon for garnish (we cut grilled bacon into 2 or 3 pieces with a scissors)
  • 24 croutons (buy them or make them*)
  •  
    Preparation

    You can complete steps #1 and #2 a day in advance.

    1. CUT a small slice from the bottoms of the tomatoes so they can stand up.

    2. GENTLY squeeze and roll the tomatoes between your fingers to loosen the pulp. Remove with whatever implement works best for you. We found a strawberry corer to work for us.

    3. ASSEMBLE: Add some mayonnaise to each tomato (we put the mayo in a piping bag and piped it in). Then add the pieces of lettuce and bacon bacon. Top with a crouton.
    ________________
    †Amuse-bouche (pronounced ah-MEEZ boosh) is French for “amusing the mouth.” It is an hors d’oeuvre-size portion plated on a tiny dish, sent as a gift from the chef after the order has been placed, but before the food arrives. It is just one bite: a larger portion would constitute an appetizer. Sophisticated home cooks have taken to serving them at the beginning of dinner. Amuses-bouches tend to be complex in both flavors and garniture Here are the differences among amuse-bouche, appetizer, canapé and hors d’oeuvre.

    †You can use this recipe, but cut the bread into a size that will fit into the tomatoes.

    MORE NON-SANDWICH BLT RECIPES

    Cocktails

  • BLT Bloody Mary with bacon vodka
  • BLT Cocktail
  •  
    Not A Sandwich

  • BLT Gazpacho
  • BLT Guacamole Crostini
  • BLT Pancakes
  • BLT Pasta Salad
  • BLT Slaw
  •  

    BLT Bites
    [6] The original mini BLT cups. We added a crunchy crouton to the center (photo courtesy The Endless Meal.

    Wasabi Lemonaise The Ojai Cook
    [7] We used wasabi mayonnaise instead of chipotle mayo (photo courtesy Ojai Cook).

    Lemonaise Flavors The Ojai Cook
    [8] The different flavors of Lemonnaise (photos #2 and #3 courtesy The Ojai Cook)

    Baconaise

    [9] Baconnaise: It’s vegan and kosher, but it really tastes like bacon (photo courtesy J & D’s Foods).

     

      

    Comments off

    TIP OF THE DAY: Crostini For Breakfast & Lunch

    Burrata Bruschetta
    [1] Tomato and burrata crostini (recipe below—photo courtesy Good Eggs).

    Avocado & Egg Crostini
    [2] Avocado and sliced egg crostini (photo courtesy Safest Choice).

    Crostini Fondue
    [3] Instead of breakfast grilled cheese, make skillet fondue (photo courtesy La Brea Bakery).

    Strawberry Goat Cheese Crostini

    [4] Diced strawberries atop goat cheese (photo courtesy Whole Foods Market).

     

    If you like to crunch on toast for breakfast, consider crostini: toast using Italian bread or a rustic loaf (peasant bread), topped with more interesting ingredients—or a combination of them—than American breakfast toast.

    For those who think of crostini only as an accompaniment to a glass of wine break or cocktails, nota bene that it can be the main dish for breakfast or brunch.

    It’s toast with toppings: cheeses, fruits, meats, seafood, spreads, vegetables.

  • Serve it with a side of fruit for breakfast.
  • Serve it with soup or salad for lunch.
  •  
    INGREDIENTS FOR BREAKFAST OR LUNCH CROSTINI

    You can choose sweet or savory…or one of each. Here are some ingredients that work for breakfast and lunch:

  • Cheese group: burrata or mozzarella, feta (crumbled, whipped), sliced cheese, spreadable cheese (Alouette, Boursin, cheddar, goat, ricotta); or mini grilled cheese tartines,
  • Fruit group: avocado (sliced or mashed), berries, citrus, fig, grapes, sliced drupes (stone fruits), watermelon (great with feta and basil),
  • Onion group: caramelized onions, onion relish, scallions, sweet onion.
  • Protein group: bacon, ham or prosciutto; scrambled or sliced eggs; sliced sausage.
  • Spreads: butter, cream cheese, hummus, jam, nut butter.
  • Vegetable group: cucumbers, radishes, sautéed mushrooms, spinach, tomatoes.
  • Garnishes: chile flakes, fresh herbs (basil is our favorite), granola, honey drizzle, lemon zest, maple syrup, nuts and seeds, olive oil drizzle, salsa.
  •  
    Here’s the difference between crostini and bruschetta.
     
    RECIPE: CROSTINI WITH BURRATA & SLOW-ROASTED TOMATOES

    You can make the tomatoes a day in advance. Then, put the ingredients together in a few minutes.

    Ingredients

  • 2 pints cherry tomatoes (preferably mixed colors)
  • Garlic cloves*
  • Good olive oil
  • Sliced rustic bread (with a good crust)
  • 8-ounce burrata (substitute mozzarella)
  • Fresh basil, torn or roughly chopped
  • Flake salt/coarse† sea salt, to taste
  •  
    Preparation

    1. PREHEAT the oven to 225°F. Spread the tomatoes and garlic cloves on a baking sheet and toss with a few tablespoons of olive oil.

    2. BAKE for 2½ to 3 hours, or until tomatoes just begin to shrivel.

    3. BRUSH the bread slices with oil, and toast or grill until golden brown. Rub with roasted garlic.

    4. DIVIDE the burrata over toasts and top with tomatoes, basil, flaky salt, and another drizzle of olive oil.
     
    __________________
    *Since you’ll be roasting the cloves, you can roast a whole bulb’s worth and use the extra roasted garlic with salads, potatoes, grains, or spreads.

    Coarse salt is a larger-grained sea salt crystal, with grains the size of kosher salt. The grains are crushed to make fine sea salt. Flake salt is naturally evaporated sea salt that forms snowflake- or pyramid-like grains. Examples include those from the Maldon River in England, Anglesey off the island of Wales, New Zealand, and Australia. When used as a garnish, coarse and flake salts provide a crunch. Check out the different types of salt.

    FOOD 101: FRUIT GROUPS

    Because we’re food geeks, we think of foods as part of their parent groups. We love to learn the relationships between plants, and how seemingly unrelated food plants can be close cousins.

    That’s why you’ll often see the Latin taxonomy after the English name; for example, basil (Ocimum, basilicum family Lamiaceae).

    The taxonomy of plants and animals was first developed by the great Swedish botanist, Carl Linnaeus and published in 1735 (the zoological component came later).

    The nomenclature comprises seven main “ranks”: kingdom, phylum or division, class, order, family, genus, species. You studied it in 7th-grade biology.

    To simplify the fruit category, here’s a chart of the main fruit groups—in English, as opposed to the Latin names.

    Not only can it deepen your understanding of food; it’s a fun game to play as you wheel down the supermarket fruit aisle. Point at apples and say “pome,” point at peaches and say “drupe,” etc.

    Well, it’s our idea of fun.

    Fruit Categories Chart

    Chart courtesy College of William and Mary.
     
      

    Comments off



    © Copyright 2005-2017 Lifestyle Direct, Inc. All rights reserved. All images are copyrighted to their respective owners.