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
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 Holidays & Occasions

RECIPE: Asparagus & Prosciutto Wraps

asparagus-prosciutto-rolls-castelloUSA-230

We love these delicious, fancy yet very easy Asparagus & Prosciutto Wraps. Photo courtesy Castello USA.

 

Need something fancy—and easy? Here’s a lovely first course to make with spring asparagus. We serve the wraps individually plated with some watercress salad, to which we add some snipped chives or thin-sliced green onion.

The recipe is from Castello Cheese, which crumbles their Danish blue cheese as a garnish.

RECIPE: ASPARAGUS & PROSCIUTTO WRAPS

Ingredients

  • 8 slender* asparagus per person
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons balsamic vinegar
  • 1 teaspoon minced garlic
  • 1 slice prosciutto or other Serrano ham
  • 1 teaspoon crumbled blue cheese per person
  • Optional: watercress plus chives or green onion
  •  
    Preparation

    1. TRIM the woody ends from the asparagus. Bring a large pot of salted water to a boil. Blanch the asparagus for 30 seconds (90 seconds for thick spears), until the asparagus just bends. Alternatively, lightly steam the asparagus in a microwave.

     

    2. PLUNGE the asparagus into ice water to stop the cooking. Blot dry with paper towels and set aside.

    3. WHISK together the olive oil, vinegar and garlic and roll and marinate asparagus in vinaigrette 30 minutes at room temperature. Make extra vinaigrette if you are serving the watercress.

    4. GATHER the asparagus into bundles of 8 (if thin, 4 if thick) and wrap each bundle with a prosciutto slice. Arrange on a platter or individual plates. Decorate with crumbled blue cheese.

    5. TOSS the optional watercress with vinaigrette and add to the plate.

    6. PASS a peppermill for fresh-ground black pepper.
     
    THE DIFFERENCES BETWEEN PROSCIUTTO & SERRANO HAM

    This is a complex question, because the authentic breeds of pig and curing techniques differ in Europe from what is permitted in the U.S. But a simple answer is: Both products are air-cured hams, with some differences in the breed and diet of the pig.

  • Prosciutto, from Italy, tends to be fattier and more mild.
  • Serrano, from Spain, tends to be more flavorful.
  •  
    But it’s hard to state something definitively when you buy the product in the U.S. The best approach: Buy a small amount of each and decide which you prefer. If you’re buying it freshly carved (not pre-packaged), ask the counterperson what the brand is, and keep notes.
     
    *Slender asparagus are easier to wrap; but if you can only find thick spears, use half as many.
      

    Comments

    FOOD FUN: Brownie Mortarboards

    If you’d like to make a treat for a graduate, how about brownie mortarboards*?

    These, from Sugar Bowl Bakery in Hayward, California, show you how to do it.

    1. MAKE mini round brownies in a baba pan or cut circles with a cookie cutter from a regular pan of brownies.

    2. FIND a rectangular cookie covered in chocolate. We used these, but you can bake your own shortbread or sugar cookies and dip them.

    3. DECORATE with a jelly bean and a piece of licorice whip. Use a dab of chocolate frosting to afix the garnish to the cookie.

     

    brownie-mortarboard-sugarbowlbakery-230

    Happy graduation! Photo courtesy Sugar Bowl Bakery.

     

    *A mortarboard is the square academic hat, or graduation cap, so named long ago because of its similarity in appearance to the plasterer’s tool used to hold mortar.

      

    Comments

    TIP OF THE DAY: Green (Pesto) Lasagna For Spring

    pesto-asparagus-lasagna-liguria-eatalychicago-230

    “Green” lasagna, made with pesto and spring asparagus. Photo
    courtesy Eataly | Chicago.

     

    Have you ever had green lasagna? We order lasagna every time we see it on a menu, trying to find one that’s better than Mom’s (which has only been bested once). We find them with the mainstay tomato-meat sauce, southern Italian-style; and with béchamel, a white sauce preferred in Tuscany and Emilia-Romagna (and preferred by us).

    But in Liguria, the home* of basil, they use pesto for the sauce, creating a green lasagna.

    While basil is available year-round, take advantage of the spring harvest and make a green lasagna with other spring treats: asparagus, fava beans, fiddleheads, morels, ramps, and of course, green lasagna noodles instead of the conventional white.

    Here’s a recipe from chef Mario Batali, an owner of the Italian food experience that is Eataly. In Italian the recipe is called Lasagne al Pesto con Asparagi: Lasagna with Asparagus and Pesto (and anything else you want to add).

     
    In this recipe, Chef Batali makes four personal lasaganas in gratin dishes, instead of one large, rectangular casserole as shown in the photos.
     
    *Basil may actually be native to India, where it has been cultivated for more than 5,000 years.
     
    RECIPE: ASPARAGUS & PESTO LASAGNA

    Ingredients For 4 Servings

  • 1 pound asparagus, medium-sized
  • 20 fresh lasagna sheets
  • 2 cups besciamella (béchamel, recipe below)
  • 1 cup pesto (recipe below)
  • 1 cup grated Pecorino Sardo† cheese
  • ½ cup bread crumbs
  •  
    For The Pesto Sauce

  • 3 tablespoons pine nuts
  • 2 cups fresh basil leaves
  • 1 clove garlic, peeled
  • 1 pinch sea salt
  • ¼ cup freshly grated Parmigiano Reggiano cheese
  • 3 tablespoons freshly grated Pecorino Romano cheese
  • 5 ounces extra virgin olive oil
  •  
    †Pecorino sardo, also known as fiore sardo, is a firm cheese sheep’s milk cheese from the Italian island of Sardinia. It’s sold at Eataly; but if you can’t get it, use Pecorino Romano instead. Here are the main Italian grating cheeses.

     

     
    For The Besciamella

  • 5 tablespoons unsalted butter
  • 4 tablespoons flour
  • 3 cups milk
  • 2 teaspoons salt
  • ½ teaspoon freshly grated nutmeg
  •  
    Preparation

    1. MAKE the pesto. In a large stone mortar, combine the pine nuts, basil, garlic and salt and grind with a pestle until it forms a paste. Add the cheeses and drizzle in the olive oil, beating with a wooden spoon. This can be made in advance and stored in a tightly-capped jar in the fridge, topped off with a layer of extra virgin olive oil.

    2. BRING 6 quarts of water to a boil and add 2 tablespoons of salt. Set up an ice bath next to the boiling water. Boil the asparagus for one minute. Remove the asparagus, retaining the water in the pot, and refresh in an ice bath. Remove the asparagus from the ice bath, drain well, cut into ½-inch to 1-inch pieces on a bias and set aside.

     

    pesto-lasagna-eatalychicago-230

    Pesto lasagna is sold by the piece at Eataly. Photo courtesy Eataly | Chicago.

     

    3. DROP the lasagna sheets into the same boiling water as the asparagus. Cook one minute until tender. (If using dried lasagna, cook according to package directions.) Remove and refresh in the ice bath. Drain on towels and set aside.

    4. MAKE the besciamella. In a medium saucepan, heat the butter until melted. Add the flour and stir until smooth. Cook over medium heat until light golden brown, about 6 to 7 minutes. Meanwhile…

    5. HEAT the milk in a separate pan until just about to boil. Add the milk to the butter mixture 1 cup at a time, whisking continuously until very smooth and bring to a boil. Cook 30 seconds and remove from heat. Season with salt and nutmeg and set aside.

    6. PREHEAT the oven to 425°F.

    7. ASSEMBLE the lasagne. In a mixing bowl, stir the besciamella and pesto together until well combined. Butter 4 gratin dishes and place one piece of 5-inch pasta on the bottom of each one.

    8. TOP the pasta with some pieces of asparagus, followed by 2 tablespoons of pesto, followed by another piece of pasta. Continue with this layering until you have 4 pieces of pasta and 4 layers of asparagus and pesto mixture. Lay one more piece of pasta on top, followed by a spoonful of pesto mixture and sprinkle each of the 4 gratin dishes with bread crumbs and the Pecorino Sardo.

    9. PLACE all 4 dishes in the oven and bake for 12 to 15 minutes, or until bubbling and golden brown on top. Remove and serve immediately.

      

    Comments

    RECIPE: Mother’s Day Martini

    Make a special Martini for Mom with this recipe from Grey Goose. It’s all in the garnish: microgreens and a caperberry instead of the usual olive or twist.

    Here, the conventional olive or lemon twist is replaced with with microgreens and a large, stemmed caper berry: arty and pretty.

    Use your favorite Martini recipe or this one:

    RECIPE: CLASSIC DRY VODKA MARTINI

    Ingredients Per Drink

  • 2½ parts vodka
  • ½ part dry vermouth
  • 1 dash orange bitters
  • Garnishes: caper berry, amaranth and shiso microgreens
    (or substitutes)
  •  

    microgreen-martini-greygoose-230

    Make it pretty for Mother’s Day. Photo courtesy Gresy Goose.

     

    Preparation

    1. COMBINE ingredients in a shaker with ice. Shake and strain into a Martini glass.

    2. GARNISH and serve.

      

    Comments

    TIP OF THE DAY: The Easiest Cupcake Garnishes

    candy-garnish-cupcakes-sweetstreetdesserts-230

    Easy Mother’s Day cupcakes. Photo courtesy Sweet Street Desserts.

     

    If you still haven’t settled on a dessert for Mother’s Day, here’s the easy way out.

    You can make cupcakes like these, from SweetStreetDesserts.com, simply by purchasing plain cupcakes and topping them with a large piece of candy.

    Instead of sprinkles, the idea is to have one chocolate “centerpiece” to top the cupcake. Consider:

  • Baci
  • Bonbons
  • Chocolate-coverd cherries
  • Chocolate disks
  • Hershey Kisses (unwrapped)
  • Non-pareils
  • Toffee or brittle (large piece)
  •  

    Of course, you can bake your own cupcakes from scratch or a mix. But with this concept, the busiest dad or young child can “make cupcakes” for Mom.

     
      

    Comments

    RECIPE: Oysters & Pearls

    The great chef Thomas Keller, inventor of “Oysters and Pearls,” created a splendid first course with fresh-shucked oysters in a pearl tapioca sabayon, garnished with osetra caviar (today it’s domestic white sturgeon caviar, due to import restrictions).

    Here’s a video, here’s the recipe).

    Keller’s inspiration was a box on tapioca pearls he noticed on a shelf. He turned the tapioca into something savory instead of the conventional sweet pudding, thinking “Where do pearls come from? Oysters.”

    The iconic dish came together just like that.

    While we can’t get enough of Oysters and Pearls, here’s an easier take on the dish that you can make for Mother’s Day or other special occasion.

     

    pearls-in-oysters-chalkpointkitchen-230sq

    An easy version of “Oysters and Pearls.” Photo courtesy Chalk Point Kitchen | NYC.

     
    You can serve as many oysters on a plate as you like: a minimum three, up to a dozen oysters on the half shell if your guests are like Diamond Jim Brady.

    Serve this course with a dry white wine or saké.
     
    RECIPE: OYSTERS & PEARLS

    Ingredients

  • Oysters on the half shell
  • Seaweed or microgreens
  • Salmon caviar (vegan option finger lime pearls)
  • Yuzu or rice wine vinaigrette
  • Optional: halved cherry or grape tomatoes, lime wedges
  •  
    Preparation

    1. DRESS the seaweed with some yuzu or rice wine vinaigrette so it can be eaten as a salad.

    2. CREATE a seaweed bed on each serving plate, topped with the oysters.

    3. TOP each oyster with pearls of caviar. Decorate the plate with the cherry tomatoes and lime wedge.

      

    Comments

    RECIPE: Mexican Parfait

    southwestern-parfait-FSTG-230

    A savory Mexican (or Tex-Mex) parfait. Photo and recipe courtesy Food Should Taste Good.

     

    This Southwestern Tomato and Yogurt Parfait is made in trendy glass canning jars, but you can use wine glasses, juice glasses or whatever you have.

    It’s easy to make the salsa, but if you’re pressed for time you can buy ready-made corn and bean salsa.

    Happy Cinco de Mayo!

     
    RECIPE: MEXICAN PARFAIT Parfait

    Ingredients
     
    For The Salsa

  • 1 can (14-1/2 ounces) fire roasted tomatoes (we used Muir Glen), drained, 2 tablespoons juice reserved, patted dry
  • 1 can (15 ounces) black beans, drained, rinsed
  • 1/2 cup frozen whole kernel corn, thawed
  • 2 tablespoons finely chopped red onion
  • 1-1/2 teaspoons finely chopped, seeded jalapeño chile
  • 1 tablespoon chopped fresh cilantro leaves
  • 2 tablespoons lime juice
  • 1/4 teaspoon salt
  • Optional garnish: cilantro sprig
  • For The Parfait

  • 1 quart plain Greek yogurt
  • Tortilla chips
  •  
    Plus

  • 8 pint-sized canning jars (substitute juice or wine glasses)
  •  

    Preparation

    1. MIX the salsa ingredients in medium bowl.

    2. SPOON into each of the jars 1/4 cup salsa, then 1/4 cup yogurt. Repeat with two more layers. Top with a layer of salsa

    3. GARNISH with a sprig of cilantro. Serve immediately with tortilla chips.

      

    Comments

    RECIPE: Lobster Guacamole

    In the chips? Add lobster to your guacamole!

    This recipe is adapted from one sent to us by Dos Caminos restaurant in New York City.

    RECIPE: LOBSTER GUACAMOLE

    Ingredients For 4 Servings

  • 2 tablespoons finely chopped cilantro leaves
  • 2 teaspoons finely chopped white onion
  • 2 teaspoons minced jalapeño or serrano chilies (seeds and membranes removed for less heat)
  • ½ teaspoon kosher salt or coarse sea salt
  • 2 large ripe avocados, peeled and seeded
  • 1 small plum tomato, cored, seeded and finely chopped
  • 2 teaspoons freshly squeezed lime juice
  • 1 pound whole lobster or 4 ounces lobster meat, steamed, cleaned and rough chopped
  • Tortilla chips
  •    

    lobster-guacamole-temazcalcantinaboston-230

    Fancy schmancy: lobster guacamole. Photo courtesy Temazcal Cantina | Boston.

     

    Garnishes

  • Optional garnish #1: Japanese pickled ginger (a.k.a. gari or shoga—here’s a recipe to make your own)
  • Optional garnish #2: Diced tomatoes, extra lobster meat
  •  

    mango-lime-bowl-cabochips-230

    Tortilla chips taste so much better when warmed in the oven before serving. Photo courtesy Cabo Chips.

     

    Preparation

    1. MASH 1 tablespoon of cilantro, 1 teaspoon onion, 1 teaspoon minced chile and the salt together in a medium size bowl, using the back of a spoon to mash against the bottom of the bowl.

    2. ADD the chopped lobster to the bowl. Add the avocados and gently mash them with a fork until chunky-smooth.

    3. FOLD in the remaining cilantro, onion and chile. Stir in the tomatoes and lime juice; taste to adjust the seasonings.

    4. GARNISH with the pickled ginger or extra cilantro. Serve with warm corn tortilla chips.
     
    TO WARM TORTILLA CHIPS

    1. PREHEAT the oven to 350°F. Line a baking sheet or pan with parchment paper (optional, for easier clean-up).

    2. ADD the tortilla in a single even layer. Heat for 4 to 5 minutes or until the chips are warm.

     

      

    Comments

    TIP OF THE DAY: Mexican Cheese Course

    We’ve been asked how to put together a cheese plate for Cinco de Mayo. Truth to tell, Mexico’s signature cheeses, from fresh to aged, are white cheeses made for cooking. They’re not intended to be nibbled during cocktail hour or as a cheese course.

    To learn about Mexican cheeses for cooking, read our article, Cooking With Hispanic Cheese.

    For a cheese course, we have three recommendations. You can serve one or all:

  • Panela. A fresh cow’s milk cheese, queso panela is used for snacking and in recipes. Similar in taste and texture to mozzarella, it’s commonly served with fruit. You can get creative and toss cubes of panela in a fruit salad or with berries, or serve it with bread or crackers and a light white wine.
  • Queso Criollo. This semi-hard yellow cheese is similar to Munster, but not easy to find in the U.S. If you want to be flexible, substitute a Monterey Jack made with jalapeño or other chile, and a hearty red wine.
  •  

    manchego-membrillo-thebestspanishrecipes-230

    Creative presentation: wedges of Manchego cheese topped with wedges of membrillo and a sprinkling of chili powder. Photo courtesy The Best Spanish Recipes.

  • Manchego. The famous sheep’s milk cheese from Spain (the breed of sheep is manchega) is also popular in Mexico, served for dessert with dulce de membrillo (quince paste*) and marcona almonds†. The cheese can be aged from six months to two years; the older the cheese, the more complex. Serve it with Cava, a Spanish sparkling wine.
  •  
    We’re already getting hungry for this cheese plate!
     
    *Quince paste, often made in a loaf form, is a sweet, thick, jelly made of the pulp of the quince fruit. It is sliced and served with the cheese.

    †Marcona almonds, imported from Spain, are a variety of sweet almond. They’re slightly shorter and plumper in appearance compared to the almonds typically found in U.S. markets. But you can serve any raw or roasted almonds with manchego or any cheeses.

      

    Comments

    FOOD FUN: Ice Cream Tacos

    ice-cream-tacos-tasteofhome-230

    Ice cream tacos: olé! Photo courtesy Taste
    Of Home.

     

    How about ice cream tacos for Cinco de Mayo?

    You can make them the easy way, with frozen round toaster waffles, or make crunchy pizzelles and fold them into taco-like shells.

    But we adapted this recipe from Taste Of Home, which uses actual tortillas. As a neater alternative to tacos, you can form the tortillas into a bowl (drape them over an actual dessert bowl).

    Prep time is 20 minutes. With all due respect to Klondike’s Choco Tacos, these taste a lot better!

    RECIPE: ICE CREAM TACOS

    Ingredients For 4 Servings

  • 1 pint ice cream of choice
  • 4 plain 6″ or 8″ tortillas
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon sugar
  • 4 tablespoons canola oil
  •  

    Choice Of Toppings

    Select two toppings; you’ll need two tablespoons of each.

  • Chocolate chips or other baking chips or shaved chocolate (see below)
  • Mini candies: M&Ms, Reese’s Pieces, marshmallows
  • Shredded coconut
  • Chopped honey peanuts, pecans or other nuts
  • Diced banana, kiwi, mango or strawberries
  •  
    Plus

  • Caramel or fudge sauce
  • Optional garnish: whipped cream and sprinkles
  •  
    Preparation
     

     

    blocks-curls-hebertchocolate-230

    Chocolate shavings. Photo courtesy Hebert Chocolate.

    1. COMBINE the sugar and cinnamon. Sprinkle on one side of each tortilla.

    2. HEAT the oil in a large skillet over medium heat. Cook the tortillas, one at a time, with the cinnamon side up. When the tortilla starts to brown, fold it into a taco shape and drain on paper towels.

    3. USING the same skillet, cook and stir the pecans for 2 minutes or until lightly toasted.

    4. ASSEMBLE: Line up the taco shells in a baking dish to keep them upright, open-side up. Place two small scoops of ice cream in each tortilla shell; add the toppings, drizzle with sauce and finish with the whipped cream.

     
    HOW TO MAKE CHOCOLATE CURLS OR SHAVINGS

    To shave chocolate or make chocolate curls, start with your favorite chocolate bars—solid, without nuts or other inclusions.

    1. WARM the chocolate bar in a microwave for 3 seconds. Use a vegetable peeler to scrape down the side (not the front/back) of the bar, forming curls.

    2. PLACE the chocolate curls on a wax paper-covered dish or baking pan and refrigerate until firm. It is easiest to move the curls with toothpicks.

      

    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
    Facebook Auto Publish Powered By : XYZScripts.com