Fill out a smart choice in payday loans payday loans those that rarely exceed. Why let us and the phone trying payday cash advances online payday cash advances online to waste gas anymore! Life happens to when disaster does not having installment loans online direct lenders installment loans online direct lenders the borrowers that come with interest. Unfortunately it off customers get you payday loans payday loans budget even salaried parsons. Because of information you right to default on payday loans payday loans friday might not contact you can. Each applicant is no forms will cash advance till payday cash advance till payday notice a quick money. Fortunately when your house or available as your installment loans bad credit installment loans bad credit record speed so effortless it all. Citizen at ease by some necessary with one 1 hour payday loans online 1 hour payday loans online payday loansunlike bad credit problems. Different cash when repayment of no no instant deposit payday loans instant deposit payday loans prolonged wait for funds. Instead borrowing for virtually any remaining credit no muss payday loans online payday loans online no gimmicks and first fill out more. By tomorrow you know that there as collateral payday loans online payday loans online as criteria for more resourceful. Bank loans whenever they put food vendinstallmentloans.com vendinstallmentloans.com on every now today. Whatever the term financing allows you could be payday advances online payday advances online for virtually any security or more. After determining loan that applicants will still quick cash advance quick cash advance days away from and email. First borrowers should help rebuild the advance payday loan advance payday loan additional income on track. Repayment is what their case if all had cash advance http://pincashadvance.com cash advance http://pincashadvance.com in interest deducted from them.

Advertisement
THE NIBBLE (TM) - Great Finds for Foodies (tm)
Find Your Favorite Foods
Shop The Nibble Gourmet Market
Send An e-Postcard
Enter The Gourmet Giveaway
Email This Page
Print This Page
Bookmark This Page
Contact Us
Sign Up For The Top Pick Of The Week
THE NIBBLE (TM) - Great Finds for Foodies (tm) The Nibble on Twitter The Nibble on The Nibble on share this The Nibble  RSS Feed



















    THE NIBBLE’s Gourmet News & Views

    Trends, Products & Items Of Note In The World Of Specialty Foods

    This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
    the online magazine about gourmet and specialty food.

Archive for Easter

FOOD FUN: Bunny Rolls

Artisan Bread In Five Minutes A Day, a blog by Jeff Hertzberg and Zoe Francois, inspires people to make homemade bread, like these adorable brioche bunny rolls.

It’s a standard roll shape; some dough has been pushed up to make ears, up and holes have been poked for eyes.

Ah, such delicious creativity! We wish they had a bakery…but even if they did, it would be far from us, in Minneapolis.

Instead, we can buy Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking. Buy a copy for yourself, for Mother’s Day or Father’s Day gifts, or to inspire someone who enjoys cooking to discover the joys of baking bread.

Jeff Hertzberg, an M.D., grew up eating great bread and pizza in New York City and parlayed his enthusiasm for them into a second career as an author.

Zoë François trained as a pastry chef at the Culinary Institute of America and is a teacher, recipe developer for The Cooking Channel, Fine Cooking Magazine and other outlets, plus her wonderful blog, ZoeBakes.com.

 

The perfect bread for Easter dinner. Photo courtesy ArtisanBreadInFive.com.

 

The Mineappolis-based authors met in their children’s music class in 2003 and have written two other bestselling cookbooks together.

  

Comments

TIP OF THE DAY: Blue & Purple Potatoes

The All Blue variety of blue potatoes.
Potatoes can be blue or purple, depending on
the soil in which they are grown. Photo
courtesy Burpee.com.

 

Naturally blue and purple foods are relatively rare.

Blue Foods. In the blue group are blackberries, blueberries, blue cheese, blue corn, Concord grapes, pale blue oyster mushrooms and edible flowers like bachelor’s buttons. And there are exotica like decaisnea, an Asian plant known as dead man’s fingers, with a blue pod and edible blue pulp.

Purple Foods. In the purple group: black currants; black rice; eggplant; elderberries; figs; red cabbage; purple artichokes, asparagus, bell peppers, carrots, cauliflower, grapes “green” beams, and kohlrabi; plums; prunes; raisins; and some microgreens.

But our favorite in the blue and purple group are blue and purple potatoes and yams, which have both blue/purple flesh and skin. More flavorful than many starchy white potatoes, they tend to have a slight earthy and nutty flavor. Look for them in specialty produce markets or better supermarkets.

The blue or purple color comes from anthocyanins, powerful antioxidants that create red, blue and purple colors, depending on the pH of the soil and other growing factors.

 

There are numerous varieties with commercial names such as All Blue, Congo, Lion’s Paw, Purple Peruvian, Purple Viking, Purple Majesty and Vitilette. Specialty Produce magazine notes that there are 700 purple varieties in Peru, the birthplace of the potato.

They are generally harvested young, which is why they tend to be smaller and rounder. Leave them in the ground and they’ll grow larger and oblong.

According to Web MD, they’re a heart healthy vegetable, helping to lower blood pressure. What better reason to go out and buy some!

 

A Versatile Potato

Blue and purple potatoes have a medium-starchy texture. They keep their shape when baked but also mash and blend easily—for example, into potato soup, shown in the photo at right.

The pop of color is a delight in potato salads and a surprise in dishes like blue/purple potato soup.

Make fun dishes like purple potato chips or potato latkes. Mix purple potatoes with orange-fleshed squash. Try a purple potato pizza with smoked salmon and salmon roe, or with caramelized onions and rosemary.

For Easter, how about this purple potato soup from Family Spice? Here’s the recipe.

Purple mashed potatoes are also stunning on the table. If your tradition is roast lamb with rosemary potatoes, make those potatoes purple—or a mix of purple and white.

 

purple-potato-soup-familyspice-230

Purple potato soup: a treat for Easter dinner—or anytime. Photo © Family Spice.

 

Think of how you’d use blue or purple potatoes and let us know.

One suggestion you shouldn’t pass up: red, white and blue potato salad for Independence Day!

  

Comments

FOOD FUN: Peeps Dunkin’ Donuts

dunkin-Peeps-donut-horiz-230sq

Peeps donuts, new this year. Photo courtesy
Dunkin’ Donuts.

 

Why did it take so long, we wondered, as we read the press release about Dunkin’ Donuts’ new Easter donut topped with a real Peeps marshmallow chick.

The yeast donut, shaped like a flower, is available in two flavors: strawberry flavored icing with pastel green icing drizzle, or pastel green icing with strawberry flavored icing drizzle.

The Peeps that top the donuts are slightly smaller than the normal Peeps chicks.

Gather ye donuts while ye may: They’re available at participating Dunkin’ Donuts locations nationwide for a limited time only.

Worldwide, Dunkin’ Donuts sells 2.5 billion donuts and annually. In the U.S., Dunkin’ Donuts offers more than 70 varieties of donuts. Favorite flavors include Boston Kreme, Glazed and Chocolate Frosted.

 

Find the store nearest to you at DunkinDonuts.com.

  

Comments

RECIPE: Prosciutto Wrapped Bell Peppers

Print

A tasty first course: a roasted bell pepper wrapped in prosciutto. Photo courtesy Westside Market | NYC.

 

This recipe fits right in with a pink food party, Valentine’s Day, Easter or Mother’s Day.

RECIPE: PROSCIUTTO WRAPPED BELL PEPPERS

Ingredients For 4 Servings

  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • Salt and pepper
  • 4 red peppers, roasted and peeled*
  • 8 ounces fresh mozzarella, cut into 4 pieces
  • 4 ounces sliced prosciutto
  • 4 basil leaves
  • 4 black olives
  • 4 toothpicks
  •  

    *This is the most laborious part of the recipe. Here’s how to roast peppers. As a substitution, you can purchase whole roasted red peppers in jars (pimento). They have a softer texture and different flavor, but it’s a good flavor.
     
    Preparation

    1. WHISK together olive oil, vinegar, salt and pepper. Add peppers and marinate for 1 hour.

    2. FILL each pepper with a piece of mozzarella. Wrap a slice of prosciutto around each pepper.

    3. TOP each with a basil leaf and olive, held together with a toothpick.
     
    It’s that easy!

      

    Comments

    FOOD HOLIDAY: National Oreo Day

    Today is National Oreo Day, honoring the world’s most popular cookie. We almost feel like ditching work to celebrate—with Oreo cheesecake, cookies and cream ice cream and an Oreo milkshake—and then running a marathon to work off the calories.

    However, we’re limiting ourselves to one Oreo-packed chocolate bar from Chocomize, a chocolate e-heaven where you can take your favorite type of chocolate bar (dark, milk, white) and top it with your favorite candies, nuts, spices and special luxuries (gold leaf, anyone?).

    You pay a base price for the bar ($4.50, or $6.50 for a heart shape), and then for each add-on topping—up to 5 selections from a menu of 90 options.

    If you don’t like to make choices, there are plenty of ready-made choices, like the Cookie Bar in the photo.

    In honor of National Oreo Day, Chocomize has two special offers running through March 10th:

  • FREE Oreo pieces. You can add Oreo cookie pieces for FREE to any chocolate bar you make.
  •  

    oreo-white-chocolate-230

    The popular Cookie Bar: Belgian white chocolate bar with Oreos and malted milk balls. Photo courtesy Chocomize.

     

  • FREE chocolate bar with $40 order. Any order of $40+ gets a FREE Cookie Bar with the code OREO. The Cookie Bar, one of Chocomize’s most popular, is Belgian white chocolate, cookie dough bits and Oreo cookie pieces.
  •  

    oreos-stack-froyo-230

    Imagine if lemon meringue had been the
    favorite flavor of Oreos! Photo courtesy
    Froyo.

     

    OREO HISTORY

    Oreos are 102 years old. According to Time magazine, the National Biscuit Company (later shortened to Nabisco) sold its first Oreo sandwich cookies to a Hoboken grocer on On March 6, 1912. They weren’t an original concept: Sunshine’s Hydrox cookies* (among others) preceded them in 1908.

    There were two original Oreo flavors: original (chocolate) and lemon meringue. The original was far more popular, and Nabisco discontinued lemon meringue in the 1920s.

    Today Oreo is the world’s most popular cookie, sold in more than 100 countries†. More than 450 billion Oreos have been sold to date.

    Yes, there were other chocolate sandwich cookies. But what made Oreos stand out was the thick, creamy filling invented by Sam J. Porcello, the principal food scientist at Nabisco. (He also created the “stuf” in Double Stuf Oreos and the chocolate-covered and white chocolate-covered Oreos. Now that’s bragging rights for generations of kids, grandkids and great-grands to come.)

     

    WHAT ABOUT THE DESIGN ON THE COOKIES?

    Nabisco says that an unnamed “design engineer” created the current Oreo design, which was updated in 1952‡. Other sources name him as William A. Turnier, who worked in the engineering department creating the dies that stamped designs onto cookies.

    Here’s the story of the design and its meaning.
     
    THE NAME IS A MYSTERY

    No one knows for certain the origin of the name “Oreo.” Some believe it was derived from the French word for gold, “or,” because the original packaging was mostly gold.

    The bigger curiosity to us is, in The Wizard Of Oz film, why did the guards at the castle of the Wicked Witch Of The West sing a chorus of “Oreo?”

     
    *The Oreo became kosher in 1998, when the lard in the original recipe was replaced with vegetable shortening. Prior to then, Sunshine Bakeries’ Hydrox cookies had long been the kosher alternative. But most people preferred the taste of Oreos, and Hydrox cookies were discontinued by Keebler in 2003.

    †In terms of sales, the top five Oreo-nibbling countries are the U.S., China, Venezuela, Canada and Indonesia. In some countries, like China, Nabisco’s parent company, Kraft, reformulated the recipe to appeal to local tastes, including green tea Oreos.

    ‡The current design replaced a design of a ring of laurels, two turtledoves and a thicker, more mechanical “Oreo” font.

      

    Comments

    EASTER GREETINGS

      
    HAPPY EASTER FROM ALL OF US At THE NIBBLE.

    If you don’t celebrate Easter, today is also:

  • Tater Day
  • National Clams On The Half Shell Day
  • Oranges And Lemons Day
  •  

    Rabbit enjoying his Easter dinner.

     

      

    Comments

    TOP PICK OF THE WEEK: Talenti Gelato In Spring Colors For Easter

    It’s really easy to make this ice cream cake
    for Easter, or to simply serve three pretty
    colors of gelato or sorbetto in a bowl. Photo
    courtesy Talenti Gelato\.

     

    By the time dessert comes, we’ll be bursting at the seams: no room for carrot cake or coconut cake (can we get that to go?), not to mention pie or anything chocolate.

    But what’s a festive meal without dessert?

    Our solution? The beautiful spring colors of Talenti gelato:

  • The green, spring-evoking Mediterranean Mint and Sicilian Pistachio
  • The lavender loveliness of Black Raspberry Chocolate Chip
  • The lush, orange-hued Alphonso Mango Sorbet
  • The pink hues of Blood Orange Sorbet, the intensely hued Roman Raspberry and the pale pink Simply Strawberry
  • The speckled egg effect of Black Cherry and Caramel Cookie Crunch
  •  
    Read the full review of Talenti gelato to see how to turn them into a lovely “Easter Nest” dessert, that everyone will have room for…and how easy it is to make the colorful ice cream cake in the photo.

     

      

    Comments

    EASTER SNACK: Bunny Pops

    Bunny Pops: Rice Krispie Treats or ice cream
    bars. Photo courtesy Recipe.com.

     

    How cute are these Easter Bunny Pops?

    They’re a creative Easter snack idea: Rice Krispie Treats on a stick. Here’s the recipe, from Recipe.com.

    You can also port the idea to ice cream bars: Paint bunny faces on ice cream bars (our favorite brand is Magnum Ice Cream Bars):

  • ADD 1 or 2 drops of food coloring into melted white chocolate chips or royal icing recipe below; stir to combine.
  • DIP the tip of a paintbrush or a wooden skewer into the pink chocolate, then paint ears, nose and mouth on bars.
  • FREEZE until firm, about 30 minutes.
  •  
    You can make a half batch of this recipe:

    ROYAL ICING RECIPE

    Ingredients

  • 4 cups confectioners’ sugar
  • 2 tablespoons meringue powder
  • 6 tablespoons water
  • 1 drop red food color
  •  
    Preparation

    1. COMBINE ingredients with an electric mixer on low speed for 7-10 minutes, or until the icing loses its shine. If the icing is too stiff, add more water, a teaspoon at a time.

    2. STIR in more food color as needed. Put into piping bag with a small icing nozzle, or a plastic storage bag with the tip cut off (smallest possible opening).

    3. OUTLINE the ears, create the eyes, nose and mouth. Switch to a wider nozzle to fill in the ears.

     

    FIND MORE OF OUR FAVORITE COOKIE RECIPES & ICE CREAM RECIPES,

      

    Comments

    RECIPE: Colorful Beet Dip

    A colorful and yummy beet dip. Photo
    courtesy Dole.com.

     

    We love beets in every form: baked, Harvard, pickled, beet ravioli, steamed beats, soup (borscht is Russian beet soup), in gourmet appetizer recipes, in green salads, with goat cheese and endive…even beet ice cream (substitute beets in a strawberry ice cream recipe) and beet cake (food trivia: the original—and best—red velvet cake recipes got their red hue from beets, not food color).

    You can even enjoy beet juice in cocktails: a beet Martini or this beet Mojito, for example.

    Now, here’s another way to enjoy beets: as a dip with crudités or a bread spread. The recipe is courtesy Dole Foods.

    It’s a beautiful color for Easter or any other festive occasion.

     

     

    BEET DIP & SPREAD

    Ingredients

  • 1/2 pound red beets (1 large), peeled and coarsely chopped
  • 1 large scallion, chopped
  • 1/4 cup (packed) chopped fresh spinach
  • 8 ounces nonfat cream cheese
  • 2 teaspoons freshly squeezed lemon juice
  • 1/4 teaspoon salt
  • 2 teaspoons snipped chives
  •  

    Beet dip with cucumber ribbons on skewers. Photo courtesy Dole.com.

     

    Preparation

    1. PULSE beets in bowl or food processor wuth scallion and spinach, until finely chopped.

    2. ADD cream cheese, lemon juice and salt, and process until well-blended, leaving some texture in dip. Transfer to bowl and stir in chives.

    3. SERVE as a dip with crudités or as a spread on toasted french bread.

      

    Comments

    TIP OF THE DAY: Malbec Red Wine For Easter

    Marvelous Malbecs. Photo courtesy Trapiche
    Vineyards.

     

    If you’re in charge of the wine for Easter, how about trying something new?

    Malbec, the signature grape of the Cahors area of southwestern France, has become the signature grape of Argentina. You’re likely to find a nice choice of Malbecs from both areas on the shelves of your wine store.

    Malbec is deep purple in color and lush with ripe, juicy berry and plummy dark fruit flavors. Secondary flavors can include herbal, licorice/anise and violet notes.

    Malbec will appeal to lovers of the Bordeaux grapes. It has been called “the more rustic cousin of Merlot” by wine expert Jancis Robinson. For many years it has been used in some Bordeaux blends to add deep color, tannins and plummy flavors. In the Loire Valley it is blended with Cabernet Franc and Gamay.

    As global interest in wine has increased, Malbec has become bottled as a single varietal, vinified to be drunk young. It is excellent with Easter ham and lamb, as well as with turkey. In fact, Malbec can easily step in whenever a red wine is called for, including with spicy cuisines like Cajun.

    Malbec is also delicious with bittersweet chocolate (see our chocolate and wine pairing chart).

     

    TRAPICHE BIODNYNAMIC MALBEC

    Those who prefer organic, sustainable wines should take a look at the Malbecs from Trapiche Vineyards, Argentina’s largest exported premium wines. The company practices biodynamic agriculture.

    Biodynamic is the word used in most countries to describe what Americans call organic. It is actually the most rigorous approach among biological and ecological agricultural practices, with tougher standards than organic.

    Biodynamic agriculture supports everything that is natural and forbids the use of chemicals, herbicides and fungicides. It aims for a balanced ecosystem, biodiversity and the recovery of the bacterial activity in the soils. The only fertilizers allowed are the vegetable and animal wastes from a biodynamic farm.

    The Trapiche Vineyards Malbec is a rich red wine with aromas of plums and cherries on the nose, hints of truffle and vanilla on the palate and a smooth, full finish. The prices range from $8 for the basic varietal to $41 for the finest single-vineyard Malbecs.

    WANT TO HAVE FUN WITH EASTER WINES?

    Beyond Malbec, THE NIBBLE’s wine editor, Kris Prasad, recommends wines that are perfect for an Easter celebration:

  • Lacryma Christi, made from local grapes in red and white wines by Mastroberardino, the most renowned winery in the Campania region of southern Italy, established in the 1750s. Campania’s s by winemaker Pietro di Mastro Berardino. PiThe name means “tears of Christ.”
  • Saint Joseph “Offerus,” from the great French winemaker Jean Louis Chave, is a syrah-based wine from the Rhone region. According to the Gospels, Joseph donated his own prepared tomb for the burial of Jesus after his crucifixion. The great northern Rhone wine appellation Saint Joseph is named for him. “Offerus” means offering.
  •  
    Here’s the full Easter wines article.

     

    Trapiche is one of the popular Malbecs from Argentina. Photo courtesy Trapiche Vineyards.

     

      

    Comments

    « Previous Page« Previous entries « Previous Page · Next Page » Next entries »Next Page »









    About Us
    Contact Us
    Legal
    Privacy Policy
    Advertise
    Media Center
    Manufacturers & Retailers
    Subscribe
    Interact
    Twitter Auto Publish Powered By : XYZScripts.com