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    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 Bread, Crackers, Muffins, Sandwiches

TIP OF THE DAY: Party With Veggie Sandwiches

philly-cheesesteak-portabella-230rl

Pile grilled veggies onto a sandwich. Photo
courtesy Philadelphia Cream Cheese.

 

Why wait for Meatless Mondays to have a great veggie sandwich? Every healthcare professional advises eating less animal protein and more vegetables and grains. And of course, eating less meat is far better for the environment.

So start by switching some of your sandwich intake to delicious vegetarian sandwiches. It’s painless!

While we love a sliced avocado and tomato sandwich using local summer tomatoes, we think that grilled vegetables make the best vegetarian sandwiches. While it’s still prime grilling season, develop some signature veggie sandwich recipes. You can even turn the concept into a veggie sandwich party—a build-your-own sandwich buffet.

Creative flavor layering is at the heart of a great veggie sandwich. Peruse the following groups for inspiration, and offer something from each group.

GROUP 1: HEARTY VEGETABLES, GRILLED OR ROASTED

  • Asparagus
  • Beets
  • Bell peppers
  • Bok choy
  • Broccolini
  • Eggplant
  • Endive
  • Onions
  • Poblano Chiles
  • Portabella mushrooms
  • Romaine
  • Summer squash: yellow squash and zucchini
  • Tofu (not a vegetable, but an excellent vegetarian addition to this list)
  • GROUP 2: RAW VEGETABLES

  • Avocado, sliced or diced
  • Cabbage, shredded
  • Carrots, shredded
  • Cherry tomatoes in vinaigrette
  • Cucumber
  • Leafy greens: arugula, spinach, watercress
  • Mustard greens/mizuna/tatsoi
  • Sprouts
  •  

    GROUP 3: SPREADS

  • Bean dip
  • Greek yogurt or labneh, plain or seasoned
  • Guacamole
  • Hummus
  • Soft, spreadable cheeses
  • Tapenade
  • Tzatziki
  •  
    GROUP 4: CONDIMENTS

  • Barbecue sauce
  • Chutney
  • Cocktail sauce
  • Ketchup
  • Mayonnaise/flavored mayonnaise
  • Mustard(s)
  • Pesto
  • Relish
  • Salsa/Chimichurri
  • Sauces: horseradish, yogurt-dill
  • Vinaigrette & other salad dressings
  •  
    GROUP 5: FLAVOR ACCENTS

  • Chopped herbs
  • Dried fruit: cherries, cranberries, raisins
  • Kimchi
  • Pickled beets, cucumbers, onions or peppers
  • Sauerkraut
  • Sliced olives and/or chiles
  • Toasted seeds
  •  

    grilled-radicchio-230

    Grilled raddicho, endive and romaine are delicious, on a sandwich or as a side. Photo courtesy Radicchio.com.

     
    GROUPS 6 & 7: SIDES & SANDWICH BREADS

    Of course, the remaining ingredient to make veggie sandwiches is bread. We won’t add more long lists here, just two bullets:

  • Bread and rolls: Three or more different styles for a party. If you’re grilling, grilled bread is delicious.
  • Sides: The usual suspects, including chips, cole slaw, potato salad, even green salad.
  •  
    Party on, veggie-style!

      

    Comments

    TIP OF THE DAY: Best Burger Buns

    Beefburger on a bun with assorted dips.

    A brioche roll adds a gourmet touch to any type of burger. Photo © Craig Holmes | BSP.

     

    Gearing up for a Labor Day cookout? Go beyond the traditional burger bun and generate excitement with a selection of specialty burger buns (also, a selection of burgers—beef, bison, turkey, veggie, etc.). Here are our favorite options:

  • Bakery Rolls. Check your local bakery. Those that make good bread often make delicious hamburger rolls.
  • Batard. Wider than a baguette and pronounced buh-TARD, this crusty French bread can be pre-sliced into burger-size. Here are the different types of baguette-like breads.
  • Biscuits. You can turn refrigerated biscuit dough into homemade burger rolls. See the recipe below.
  • Brioche Buns or Challah Buns. Our personal favorite! Eggy yeast breads with rich with a soft, fluffy texture, both deliver rich flavor. They are best for smaller patties and lighter ingredients, so the bun absorbs the juices, but doesn’t fall apart. The difference between challah and brioche: Brioche is made with lots of butter and is richer; challah, which is made to be kosher parve with all meals, has no dairy ingredient.
  • Gluten Free Buns. All health-conscious people, including those with this option, will appreciate tis option. Gluten-free rolls from Rudi’s and Udi’s are so delicious, you can’t tell that they’re gluten free..
  • Potato Rolls. Typically made with mashed potatoes, these rolls are characteristically soft and light, yet durable.
  •  

  • Pita. We have a fondness for lamb burgers in pita, but look for a thick variety since the pita can break.
  • Portuguese Sweet Rolls. A refreshing burst of sweetness against roasty meat. Look for the King’s Hawaiian brand, which makes hamburger and hotdog rolls in addition to dinner rolls and other styles.
  • Pretzel Rolls. A sturdier bun, pretzel rolls are ideal for meaty burgers topped with many ingredients.
  • Skinny Buns. Those watching their carbs will appreciate this lighter replacement option. These are sold under different names. Skinny Buns is one brand; among others, Pepperidge Farm makes Deli Flats.
  • Whole Wheat Buns. Those watching their carbs will appreciate this lighter replacement option.
  •  
    LIGHTER BURGER OPTIONS

    If you’re hosting a crowd of calorie counters, Chef Leo from Grecian Delights, maker of Skinny Buns, shares his three favorite “lighter burger” recipes:

  • The Kickn’ Cow. Beef burgers made with lean beef, stacked with shredded lettuce, tomato and Zesty Greek Yogurt Feta Dip on a toasted 100% Whole Wheat Skinny Bun.
  • The Swiss Bird. A turkey burger topped with Swiss cheese, lettuce and tomato on a toasted 100% Whole Wheat Skinny Bun.
  • The Ultra Vegetarian: A veggie burger layered with hummus, lettuce, tomato, red peppers, green peppers and red onion on a toasted Multigrain Skinny Bun.
  •  
    Switch the sweet ketchup for a spicy salsa, avoiding the high fructose corn syrup or other sweetener.

     

    RECIPE: BURGER ON A BISCUIT

    Make your own burger biscuits with refrigerated biscuit dough. This recipe is from Pillsbury, and there’s also a hot and spicy version with jalapeño, Jack cheese and chipotle mayonnaise.

    Prep time is 10 minutes, total time is 30 minutes.

    Ingredients For 8 Burgers

  • 2 pounds lean (at least 80%) ground beef
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 8 slices American, Cheddar, Swiss or other cheese
  • 1 can (16.3 ounces) Pillsbury Grands Homestyle refrigerated original biscuits
  • Cooking spray
  •  

    biscuit-burger-pillsbury-230

    Make your own burger rolls from refrigerated biscuit dough. Photo courtesyPillsbury.

  • Toppings: lettuce, tomato slices, onion slices, pickles, ketchup and mustard
  •  

    Preparation

    1. HEAT gas or charcoal grill. In medium bowl, mix beef, salt and pepper; shape into 8 patties.

    2. PLACE patties on grill over medium heat. Cover grill; cook 10 to 12 minutes, turning once, until meat thermometer inserted in center of patties reads 160°F. Place cheese slices on patties to melt. Keep warm; reduce heat to medium-low.

    3. SEPARATE dough into 8 biscuits. Spray both sides with cooking spray. Place biscuits on double thickness of heavy-duty foil. Place foil on grill over indirect heat. Cover grill; cook 4 minutes; turn. Cook 2 to 4 minutes longer or until biscuits are golden brown.

    4. SPLIT biscuits in half. Place burgers on one half of each biscuit; top with desired toppings and remaining biscuit half.

      

    Comments

    RECIPE: Mozzarella & Prosciutto Sandwich

    mozz-prosciutto-sandwich-WMMB-230

    A great sandwich, any time. Photo courtesy
    Wisconsin Milk Marketing Board. Find more
    great cheese recipes at
    EatWisconsinCheese.com.

     

    We think of this as a “summer sandwich” because of the bright colors; although there’s nothing particularly summery about it (no great-tasting tomatoes, for example).

    It’s so flavorful, you’ll enjoy it year-round!

    RECIPE: MOZZARELLA & PROSCIUTTO SANDWICH

    Ingredients For 4 Sandwiches

  • 1 cup mixed red, yellow and green peppers, julienned
  • 1/4 cup prepared balsamic vinaigrette
  • 1 tablespoon fresh tarragon, chopped
  • 8 slices hearty bread (such as roasted garlic or rosemary), toasted
  • 4 ounces prosciutto, thinly sliced
  • 1/2 cup olive tapenade (store bought or made with this recipe)
  • 8 ounces mozzarella cheese, thinly sliced
  •  
    Preparation

    1. COMBINE peppers, vinaigrette and tarragon in small bowl; set aside.

    2. PLACE 4 slices toasted bread on clean surface. Top each slice with 1/4 of the prosciutto (1 ounce). Spread 2 tablespoons olive tapenade on top of prosciutto.

    3. DIVIDE mozzarella slices evenly over the tapenade. Top with the pepper mixture and cover with remaining toast slices.

     

    WHAT IS TAPENADE

    A Provençal specialty, tapenade (tah-pen-ODD) is a thick paste of olives, capers and seasonings. You can use black or green olives, or a combination. Here’s a classic recipe.

    It is typically used as an hors d’œuvre spread, on crackers or bread, or with crudités. It can be used in recipes as well; for example, to stuff fish fillets. We serve it as a condiment with grilled fish, atop or to the side.

    There are many variations to the recipe. For example, you can add a can of drained tuna for tuna tapenade (the recipe is below). You can purchase ready-made tapenade in better food stores; but it’s so easy to make: Just combine the ingredients in a food processor.

    RECIPE: TUNA TAPENADE

    You can substitute green olives for the black olives (some people use a half cup of each). If you don’t like anchovies, leave them out. If you don’t like anchovies and tuna, you can substitute artichoke hearts, cooked eggplant, mushrooms, red bell peppers or sundried tomatoes. This is an easy recipe to customize to your own preferences.

     

    tapenade-IST-230

    Tapenade on crackers or crostini is delicious with cocktails, wine and beer. Photo by Kelly Cline | IST.

     
    Ingredients

  • 1 cup pitted black olives*
  • 4 tablespoons capers
  • 1/2 lemon, zested and juiced
  • 1 garlic clove, minced
  • 1 tablespoon olive oil (optional)†
  • 1 can tuna (5 to 6 ounces), drained
  • 1 can (2 ounces) anchovies, drained
  • Salt and freshly ground black pepper to taste
  •  
    Preparation

    1. COMBINE all ingredients in a blender or food processor. Pulse until desired consistency is reached.

     
    *Canned olives are famously bland. If you like a stronger olive flavor, buy better-quality olives in the jar or from the olive bar at some supermarkets and specialty food stores—although you may need an olive pitter to remove the pits.

    †We find that the oil in the drained tuna and anchovies is often sufficient. Process the mixture without the added olive oil; then decide if you need it. The added olive oil will give the tapenade a thinner consistency. If you’d like it thinner still, add more olive oil, bit by bit.

      

    Comments

    FOOD 101: Simits Vs. Bagels

    We are so happy that simits have come into our life. This traditional Middle Eastern street food is breakfast fare or snack in Turkey and other parts of the Mediterranean and Middle East.

    Thanks to a Turkish family whose children moved to a simit-less New York City, simits are now baked in the area, served at the company’s Simit + Smith cafés and sold at specialty food stores (a partial list: Agata & Valentina, Amish Market, Blue Olive Market, Food Cellar, Francela, Garden of Eden, Parrot Coffee and Zeytuna).

    We’d like to offer our perspective of simits versus bagels.

    Wanting to make their product stand out, the Simit + Smith folks don’t want to compare simits with that ensconced American standard, the bagel. They suggested that we call it “artisan bread,” a generic term that applies to any bread that’s handmade.

    But we don’t agree. What’s the best way to convince people to try something new? Compare it to something everyone already knows and loves.

    So take it from THE NIBBLE: If you like sesame bagels, you’ll like simits—maybe a lot more.

    SIMITS & BAGELS: THE DIFFERENCES

       

    bagel-simit-1-kalviste-230

    A simit (on top) with its cousin, a sesame bagel. Photo by Elvira Kalviste | THE NIBBLE.

     
    Like bagels, simits are made with all natural ingredients, without fat or preservatives, and are hand rolled and baked fresh daily. The recipes and process are slightly different, but here are the key differences:

  • Shape. As you can see in the photos, simits are larger and flatter, even when compared to the overblown bagel from our neighborhood, made with a scant hole in the middle so the fillings don’t fall out. Simits are not used for sandwiches in Turkey—it’s not a tradition, and besides the fillings would fall out through the center. To make simit sandwiches, Simit + Smith also bakes a non-traditional, “American” simit roll without the hole.
  • Texture. Simits are crispy on the outside, and the inside is light and fluffy, in contrast with the denser, chewier bagel.
  • Fewer carbs. The flatter shape of simit means less crumb (the bready inside). You get bagel-like flavor with less bread.
  • More flavor. Comparing a simit to a sesame bagel, simits have more flavor. Why? The sesame seeds are adhered to the simit with a mixture of water and 5% molasses. That 5% adds wonderful flavor and there’s a bonus: It makes the sesame seeds really adhere. They don’t fall off and make a mess (as with a sesame bagel).
  •  

    bagel-simit-inside-vertical-230

    Inside the simit and bagel. Photo by Elvira
    Kalviste | THE NIBBLE.

     

    MORE ON THE MENU

    In its home countries, simits are always coated with flavorful, healthful healthy sesame seeds. To meet American’s tastes, Simit + Smith also offers multigrain and whole wheat simits (you won’t find them in Turkey).

    If you’d like a simit sandwich, there are traditional Mediterranean fillings such as black olive paste and kasseri cheese, and American-style fillings as chicken, Nutella and banana (wonderful!), roast beef and our favorite, smoked salmon and cream cheese.

    There are toasted Simit chips with a variety of Mediterrean dips and spreads. We’ve been enjoying simit in some form or other for breakfast, lunch and snacks.

    Other products include beverages (the tea and coffee are delish), oatmeal, yogurt and fresh fruit, soups, salads, paninis, scones and excellent baked goods sourced from top local bakeries.

    The company has also makes pogaca (poh-AH-cha), a savory pastry filled with feta and parsley or kasseri cheese and olives. Here’s the whole menu.

     
    Simit + Smith cafes are located at 124 West 72nd Street, 111 Worth Street and 100 Williams Street in New York City. In New Jersey, visit the bakery itself at 721 Anderson Avenue in Cliffside Park.

    For more information on Simit + Smith,including a list of specialty food stores that carry simits, head to SimitAndSmith.com.

      

    Comments

    TIP OF THE DAY: Fresh Fruit & Toast, a.k.a. Breakfast Tartines

    Many people spread jam on their toast. But in the summer season, why not use fresh berries instead?

    Pair those berries with your favorite dairy spread: cottage cheese, cream cheese, crème fraîche, fromage blanc, fromage frais/quark, goat cheese, mascarpone, sour cream, yogurt.

    In France, these would be called tartines: open-face sandwiches.

    You don’t have to toast the bread. Toast adds crunch and texture, but if fresh-baked bread is calling to you, enjoy it straight from the loaf.

    You can also enjoy these tartines as a snack. They’re just right for a mid-afternoon tea break.

    RECIPE: FRUIT TOAST / BREAKFAST TARTINES

    Ingredients

  • Fruit: berries, mango or other soft fruit
  • Bread of choice
  • Dairy spread
  • Optional garnish: fresh or dried herbs or other seasonings
  •    

    strawberry-toast-vermontcreamery-230

    Who needs jam when you have fresh fruit? Photo courtesy Vermont Creamery.

     

    radish-cheese-spread-latartinegourmande-c--230

    Not a fruit fan? Use vegetables; here, sliced
    radishes and fresh-snipped chives atop
    Greek yogurt. Photo courtesy La Tartine
    Gourmande
    .

      Preparation

    1. Choose some delicious bread: date nut bread, Irish soda bread, multigrain, peasant bread, pumpernickel, raisin bread, rye, sourdough, spelt, whole grain or other bread with great flavor and texture.

    You can also use crispbread, like Wasa. Mild breads like challah, English muffins and white bread are best left to another occasion. See the different types of bread.

    2. Pick your dairy product: cottage cheese, cream cheese, crème fraîche, goat cheese, Greek yogurt, mascarpone, sour cream, quark or other spreadable dairy.

    3. Pick your fruit: berries, dates, figs, mandarin or orange segments, mango and sliced stone fruits (apricots, nectarines, peaches, plums) are our favorites.

    4. Toast the bread (or not); spread with the dairy, top with the fresh fruit and enjoy. If you need more sweetness, drizzle with honey or cinnamon sugar.

     

    VARIATIONS

  • Herbs and spices. Sprinkle with a chiffonade of basil, chili flakes, cinnamon, ground black pepper or other favorite accents.
  • Veggies. Top with vegetables instead of fruit. We like grated carrots (and raisins!), tomatoes* with fresh herbs, radishes or shaved zucchini. With vegetable tartines, you can use other herbs such as cilantro, dill, oregano, parsley.
  •  
    *Yes, tomatoes are a fruit, but they are eaten a vegetable. Here’s why the tomato is fruit, not veggie.

      

    Comments

    TOP PICK OF THE WEEK: Yummy Breads From Ozery Bakery

    morning-rounds-230

    Morning Rounds: the deliciously better
    alternative to breakfast pastries. We’re
    addicted to them. Photo courtesy Ozery
    Bakery.

     

    Ozery Bakery is a family owned business that bakes better-for-you breads and crackers, holesome and delicious.

  • The grains are organic whole grains: Kamut/Khorasan wheat, oats, rye, spelt, and whole wheat.
  • The breads use only natural ingredients—no preservatives or additives.
  • Each variety is heart healthy, low in fat and sodium and protein rich.
  • The line is allergy-friendly: soy free, dairy free, peanut and nut free (made in a nut-free facility) and vegan.
  • Everything is baked in small batches. The line is certified kosher (pareve) by KSA, certified organic and certified non-GMO.
  •  
    And you can buy them online by the case—which is no problem, since the preservative-free, perishable breads should all go into the freezer anyway.

    It’s as close as you’ll get to guilt-free bread.

     
    Fifteen years ago, the Toronto-based sandwich shop owners grew weary of commercial bread. They decided to bake a loaf from a family recipe.

    From that first bite of fragrant, chewy bread, they began baking their own flavorful bread for their sandwiches, and began selling the bread in the sandwich shop. Then, the bread started outselling the sandwiches, with many customers ordering bread in bulk and spreading the word.

    Gourmet and health food companies began knocking on the door. A breakfast bread was created: Morning Rounds, a fusion of the family’s homemade pita baking techniques and Canadian tastes for muesli and fruit.

    And now, the four-product line is available in the U.S., at natural food stores like Sprouts and Whole Foods Markets.

     

    OZERY BAKERY BREADS

    Morning Rounds are a fruit and grain bun, evocative of fruited English muffins. The sweetness of the fruit makes them an easy replacement for doughnuts, muffins and breakfast pastries.

    You can enjoy them from the bag or toasted, plain or spread with butter or jam. The flavors include Apple Cinnamon, Cranberry Orange and Muesli; we find the Cranberry Orange to be addictively delicious.

    Each contains 5g of protein, 170 calories, and is a source of fiber, iron, calcium, Vitamin B, antioxidants and folic acid. The company also bakes mini Snacking Rounds in the same flavors.

    OneBun thin, whole grain buns were invented as a healthy alternative to classic burger buns.

    They’re soft, flavorful and pre-sliced rounds, named OneBun because this one bun can be use for sandwiches, burgers, homemade pizzas, dips, even taco fillings.

    Choose from OneBun Multigrain*, OneBun Organic (plain), OneBun Sprouted and OneBun Whole Wheat. Another benefit: The halves are much thinner than traditional hamburger buns or sandwich breads, saving calories—just 100 calories for both halves.

     

    one-bun-wheat-230

    OneBun is one bun that works for everything. Photo courtesy Ozery Bakery.

     
    The halves are much thinner than traditional hamburger buns or sandwich breads, saving calories: just 100 calories for both halves.

    Freeze, Don’t Refrigerate

    Since the breads contain no preservatives, the best way to keep them fresh is to freeze them right away. Freezing quickly locks in the moisture.

    It’s easy to restore fresh-baked flavor and texture: Thaw at room temperature for 30 minutes, microwave for 10 seconds or pop into the toaster oven to toast or warm at 400°F for a minute.

    Never refrigerate bread. Refrigerators work on the principle of drawing out heat, which removes the moisture along with it.
     
    OZERY BAKERY CRACKERS

    Crispy Pita Snacks are very flavorful and crunchy in Cranberry Pumpkin Seed, Organic Spelt With Flax, Organic Wheat and Rosemary Garlic. Use them as dippers, with soup, or snack from the bag.

    Skinny Dippers are lavash strips in Flax and Honey, Multi Grain and Honey, Organic Spelt and Organic Whole Wheat. Pair them with cheeses, soups or spreads.
     
    *More than a simple combination of grains, the blend includes with flax seeds, sunflower seeds, barley, millet, triticale, cracked wheat, and rye.

    We really enjoyed this simple snack idea, a mock bruschetta (the bread for bruschetta is grilled, not toasted), which tops a OneBun with goat cheese, ribbons of fresh zucchini, lemon juice and olive oil.

    RECIPE: ZUCCHINI & GOAT CHEESE BRUSCHETTA

    Ingredients

  • Fresh zucchini
  • Lemon juice
  • Olive oil
  • Salt and pepper
  • Fresh goat cheese
  • Multigrain OneBun
  •  
    Preparation

    1. THINLY SLICE the zucchini with a potato peeler. Place in a bowl and add lemon juice, olive oil and seasonings. Mix well.

    2. PLACE the goat cheese in a bowl and mash it with a fork.

    3. TOAST the OneBun, spread with goat cheese and then top with zucchini ribbons.

      

    Comments

    RECIPE: Prosciutto and Fig Appetizer Wraps

    Our earlier tip for prosciutto and peaches reminded us of this recipe, an appetizer for prosciutto, figs and Brie.

    Per La Tortilla Factory, which provided the recipe, it’s a classic Sonoma County combination, enjoyed as an hors d’oeuvre or a snack. We like them with a beer or a glass of wine.

    La Tortilla Factory makes these pinwheel sandwiches with their Multigrain Extra Virgin Olive Oil SoftWrap, a tortilla that’s 9.5 inches in diameter and, as the name indicates, is softer and more pliable than a standard wrap.

    SoftWraps are also available in Traditional and Tomato Basil. Depending on the flavor, one tortilla delivers 8-9g protein and 48%-52% DV of fiber—about 52% of your recommended daily intake of fiber. What we especially like is that each wrap has only 100 calories.

  • Of course, you can substitute other wraps.
  • Instead of slicing into appetizer bites, you can slice it in half for a sandwich.
  •  

    fig-prosciutto-rolls-latortillafactory-230

    Fun yet sophisticated snacks with wine or beer. Photo courtesy La Tortilla Factory.

  • If figs are out of season, substitute thinly sliced apple, pear or even dried cranberries.
  •  
    Prep time is 5 minutes, plus 2 hours of chilling time.
     
    RECIPE: PROSCIUTTO & FIG APPETIZER WRAPS

    Ingredients For 2 Servings

  • 1 multigrain tortilla wrap
  • 2 ounces Brie cheese
  • 2 thin slices prosciutto
  • 1 fresh fig, sliced
  • 1 ounce spring mix baby lettuce
  •  
    Prepration

    1. PLACE tortilla on a flat work surface. Warm Brie in microwave 10-20 seconds to soften.

    2. SPREAD Brie over entire tortilla. Top with prosciutto, fig and lettuce. Roll tightly. Wrap tightly in plastic wrap and refrigerate 2-3 hours.

    3. REMOVE plastic wrap and slice into 1-inch pieces. Serve with wine or beer.

      

    Comments

    RECIPE: Blue Cheese BLT Sandwich

    blt-blue-cheese-castelloUSA-230

    Add blue cheese for a tangy twist to the BLT.
    Photo courtesy Castello.

     

    We’ve had chicken salad BLTs and turkey BLTs, but were only recently inspired by Castello USA to make this blue cheese BLT.

    It’s a lovely a new take on a BLT:

  • Blue Castello (or other rich, creamy blue cheese)
  • Sliced heirloom tomatoes
  • Arugula
  • Bacon
  • Mayonnaise
  • On a toasted baguette
  •  
    You can make it vegetarian by substituting Baconnaise [a NIBBLE favorite] or Nasoya’s Nayonaise and optional vegan bacon, such as Smart Bacon from Lightlife.

    Enjoy it open face or not, with a cold beer.

     

    It may be the perfect sandwich to enjoy over July 4th holiday: It’s red (tomato), white (bread and blue cheese) and blue (blue cheese again).

    You can apply the same principle to the red, white and blue burger in the photo below, adding a slice of red onion.

     

    Other “patriotic” ways to serve blue cheese and tomatoes (you can subtsitute peppadews or red bell pepper):

  • Bagel with blue cheese/cream cheese spread (mix half and half), tomato and red onion
  • Blue cheese nachos (with red salsa)
  • Breakfast omelet or scrambled eggs (use halved cherry or grape/pear tomatoes—and add red onion)
  • Blue cheese-stuffed peppadews
  • Fruit and cheese plate, with red apples and grapes
  • Green salad with red onion, tomato and blue cheese garnish
  • Grilled cheese and red apple panini
  • Plain Greek yogurt with red onion, tomato and blue cheese toppings
  • Stuffed radicchio or red endive leaves (mash blue cheese with a bit of mayo or yogurt)
  •  

    blue-cheese-burger-castello-230

    Red, white and blue burger. Photo courtesy Castello.

     
    MORE RECIPES FROM CASTELLO

    Castello has a long heritage of making creatively crafted cheese in Denmark. Each type of cheese is made at a single dairy, which specializes in the production of that particular cheese.

    There are many more more delicious recipes with all of Castello’s cheeses at CastelloCheese.com.

    We especially earmarked:

  • Baked Apples With Blue Cheese (Recipe)
  • Blue Cheese-Pineapple Souffle (Recipe)
  • Grilled Eggplant & Tomato Sandwich (Recipe)
  •   

    Comments

    JULY 4th Recipe: Red, White & Blueberry Muffins

    You don’t have to wait until July 4th to start the day with these tasty red, white and blue muffins. You can also serve them à la mode with frozen yogurt, for dessert and snacks.

    In an ideal world, you’d make your favorite muffin batter and add fresh blueberries and raspberries. But using a muffin mix, prep time is just 15 minutes, with another 30 minutes to bake, cool and glaze the muffins.

    RECIPE: RED, WHITE & BLUEBERRY MUFFINS

    Ingredients For 12 Muffins

  • 1 box Betty Crocker Wild Blueberry Muffin Mix
  • 3/4 cup milk
  • 1/4 cup vegetable oil
  • 2 eggs
  • 3/4 cup dried cherries or cranberries
  • 1/3 cup powdered sugar
  • 1 to 1-1/2 teaspoons milk
  • 1/8 teaspoon orange or vanilla extract
  •    

    Patriotic muffins in red, white and blue. Photo courtesy Betty Crocker.

  • Optional: 1/2 cup of your favorite chopped nuts (we like pecans)
  •  

    betty-crocker-blueberry-muffin-mix-230

    Save time with a mix. Photo courtesy Betty Crocker.

     

    Preparation

    1. HEAT oven to 425°F. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms (only) of muffin cups if not using liners.

    2. DRAIN blueberries from the muffin mix; rinse and set aside. In medium bowl, stir muffin mix, milk, oil, eggs and cherries/cranberries just until blended. Gently stir in blueberries.

    3. DIVIDE batter among muffin cups; each should be about three-fourths full.

    4. BAKE 17 to 22 minutes or until golden brown and tops spring back when lightly touched. Cool 3 to 4 minutes; remove from pan. Stir together powdered sugar, milk and orange extract until thin enough to drizzle. Drizzle glaze over muffins.

     

      

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    TIP OF THE DAY: Think Inside The Sub

    diane-goat-cheese-230

    Diane is a personal favorite, filled with
    radicchio, grilled onions, roasted tomato,
    roasted zucchini, goat cheese, balsamic
    vinegar and olive oil. Photo courtesy City
    Sandwich | NYC.

     

    We recently wandered into City Sandwich, a New York City sub shop with a different perspective: top-quality ingredients sandwiched without any mayonnaise or fatty sauces.

    Chef Michael Guerrieri, who was born in Naples, raised in New York and cooked in Lisbon, has created a menu of Italian-Portuguese fusion sandwiches. He swapped the mayo for yogurt sauces and a splash of olive oil, and traded conventional submarine rolls for those from a Portuguese bakery, working with the baker to perfect the consistency of the bread.

    His menu of sandwich is named for friends and family, suggesting an idea for a sandwich-making party at home. Lay out the ingredients, let everyone design his or her own sandwich, and email the results and ingredients to all participants.

    Here’s a sampling of the menu at City Sandwich—a long list with choices among eggs, meats, raw food, vegetarian and vegan ingredients—clearly a different mix inside the sub. But we wanted to eat everything, and even after cuts, the list is:

     

  • Adriana: sautéed eggplant, fresh ricotta, sautéed red onion, fresh basil, roasted garlic, olive oil
  • Alex: spicy sopressata, red and white sliced onions, roasted red and yellow peppers, julienned spinach, julienned Parmigiano, capers, piri piri peppers
  • Altan: fresh mozzarella, tomato, seasonal lettuce, basil-pesto-yogurt sauce
  • Antonio: roasted zucchini, roasted onions, roasted tomato, melted mozzarella, olive oil
  • Auntie: homemade pickled sardines, sautéed onions, cilantro, olive oil
  • Bench Girl: omelet, alheira* sausage, grilled onions, spinach, melted mozzarella, olive oil
  • Breakfast: linguiça sausage, egg white or regular omelet, spicky kale, sauteed onions, melted mozzarella, olive oil
  • The Buckle: an all-raw sandwich with alfalfa sprouts, cucumber, garlic, green and red shredded cabbage, green beans, kale, shaved carrot, watercress, yellow squash, zucchini and black bean lemon vinaigrette
  • The Chef: soaked codfish, tomato, seasonal lettuce, sautéed onions, capers, black olive pesto, olive oil
  • Chrissy: sliced free range chicken breast, steamed kale, pancetta, melted mozarella, sautéed onions, olive oil
  • Christina: roasted eggplant, fresh basil, roasted tomato, melted mozzarella, garlic, olive oil
  • Cornelia: roasted seasonal, vegetables, roasted tomato, fresh rosemary, olive oil
  •  

  • Diane: radicchio, grilled onions, roasted tomato, roasted zucchini, goat cheese, balsamic vinegar, olive oil
  • Dave: fresh sausage, broccoli rabe, tomato, peperoncino, melted mozzarella, garlic, olive oil
  • Fatima: octopus salad, diced onions, diced peppers, arugula, fresh parsley, mustard vinaigrette
  • Franco: prosciutto, mozzarella, roasted peppers, arugula, raw garlic, olive oil
  • Gary & Phil: ham, turkey, onions, tomato, watercress, honey-Dijon-yogurt sauce
  • Henrique: alheira sausage*, steamed collard greens, grilled onions, melted mozzarella, olive oil
  • Helena: homemade linguiça* sausage spread, fresh mozzarella, roasted peppers, sautéed onions, watercress, olive oil
  • Italian-Portuguese Steak Melt: thinly sliced beef, roasted peppers, pancetta, caramelized onions, melted fresh mozzarella, olive oil
  •  

    salvatore-230

    Photo courtesy City Sandwich | NYC.

  • James: roast beef, roasted peppers, broccoli rabe, melted mozzarella, sautéed onions, olive oil
  • Jerry: smoked salmon, tomato, chopped onions, seasonal lettuce, shallot-dill-yogurt sauce
  • Jo & Nairobi: sliced free range chicken breast, stewed zucchini, stewed tomato, stewed onions, melted mozzarella, fresh basil, olive oil
  • Ken: steamed Italian sausage (crumbled), stewed garlic and tomatoes, melted mozzarella, sautéed onions, sliced jalapeños, olive oil
  • Lenten Loaf: smoked salmon, sliced tomatoes, mesclun salad, ranch dressing
  • LGBT: linguiça* spread, goat cheese, Portuguese bacon, tomato, lettuce, sauteed onions, olive oil
  • LGBT Vegan: sautéed leeks, sautéed garlic, beets in aged balsamic and olive oil marinade, tofu in piri piri marinade, lettuce, olive oil
  • Lucy: steamed shrimp, watercress, chopped onions, tomato-honey-basil yogurt sauce
  • Maria: cooked egg whites, paio* sausage, broccoli rabe, sautéed onions, melted mozzarella, tomato, olive oil
  • Michael: crumbled sausage, home-roasted tomatoes and red and yellow peppers, melted mozzarella
  • Monica: cooked egg whites, sautéed onions, fresh oregano, melted mozzarella, olive oil
  • Nonna: omelet, sautéed onions, fresh oregano, melted mozzarella, olive oil
  • Nuno: morcela* sausage, broccoli rabe, tomato, collard greens, melted mozzarella, garlic, olive oil
  • Pavia: cooked egg whites, spinach, melted Brie, sautéed onions, tomato
  • Roberto: roast suckling pig, Portuguese bacon, caramelized onions, fresh baby spinach and optional chopped jalapeños
  • Rudy: turkey, roasted red and yellow peppers, fresh mozzarella, capers, basil pesto, fresh basil, garlic, ollive oil
  • Salvatore: chicken breast, roasted peppers, homemade prosciutto spread, watercress, sautéed onions, olive oil
  • Sofia: battered zucchini blossoms, salted zucchini, Portuguese linguiça sausage, sautéed onions, shaved Parmigiano-Reggiano, olive oil
  • Todd: smoked pancetta, seasonal lettuce, tomato, honey-Dijon-yogurt sauce
  • Victoria: chicken breast, broccoli rabe, tomato, sautéed onions, melted mozzarella, olive oil
  •  
    If the choice seems overwhelming: It is!

    There are also 12 different egg sandwiches, and seasonal specialties. Check out the menu on the website.

    You need to study the menu and make choices before showing up to order.

     
    *Alheira is a Portuguese sausage made with meats other than pork (usually veal, duck, chicken, quail or rabbit) and bread; linguiça is a smoke-cured pork sausage seasoned with garlic and paprika; morcela is a traditional Portuguese and Brazilian black sausage; paio is a smoked Portuguese and Brazilian sausage made of pork loin, garlic, bell pepper and salt.

      

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