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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

RECIPE: Brie & Beet Bruschetta

More purple passion: beets with Brie on
bruschetta. Photo and recipe courtesy
LoveBeets.com.

 

This appetizer or first course pairs with your favorite wine: red, white or sparkling. And beer, too, of course.

Or, serve the bruschetta with the salad course. Prep time is 5 minutes, cooking time is 10 minutes.

RECIPE: BRIE & BEET BRUSCHETTA

Ingredients For 2 Servings

  • 4 slices thick cut rustic bread
  • 2 cloves garlic, flattened and cut in half
  • 2 tablespoons extra virgin olive oil
  • 16 ounces pickled whole beets*, cut into thick wedges
  • 7 ounces Brie, cut into slices
  • Freshly ground black pepper, to taste
  •  
    *Love Beets beets uses two packages of its Beets Dipped In Vinegar. If you can’t find them, use pickled beets or plain beets that you can marinate lightly in vinegar.

     

    Preparation

    1. PREHEAT the broiler and toast the bread on one side.

    2. RUB the untoasted side with the garlic and brush with olive oil.

    3. ARRANGE the beet wedges on the untoasted side of the bread and lay the slices of Brie on top. Sprinkle freshly ground black pepper to taste and place back under the broiler.

    4. BROIL until the cheese is hot and bubbling. Serve immediately.
     
    BRUSCHETTA VS. CROSTINI

    Here’s the difference.

      

    Comments

    SUPER BOWL: Buffalo Brussels Sprouts & Buffalo Chicken Grilled Cheese Sandwiches

    Thanks to QVC for this recipe by Meredith Lawrence |Blue Jean Chef for QVC.

    “Deep-frying is not the most common way of cooking Brussels sprouts,” says Meredith, “but it’s delicious! You can alter this recipe by leaving out the breading and just deep-frying the sprouts, or by using a different type of dip, like honey-mustard or ranch, instead of the blue cheese.”

    RECIPE: BUFFALO BRUSSELS SPROUTS

    Ingredients

    For The Brussels Sprouts

  • 1 lb Brussels sprouts, trimmed and halved
  • Canola oil (for deep-frying)
  • 1/4 cup flour
  • 2 eggs, lightly beaten
  • 1/2 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  •  

    Even people who don’t like Brussels sprouts will enjoy these! Photo courtesy QVC.

     
    Buffalo Hot Sauce

  • 1/4 cup hot sauce
  • 1/4 cup butter, melted
  •  
    Blue Cheese Dip

  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 2-4 ounces blue cheese, crumbled
  • 1 clove garlic, minced
  • 1 tablespoon white wine vinegar
  • 2 tablespoon chives, chopped
  • Freshly ground black pepper
  •  


    Buffalo grilled cheese sandwich. Photo
    courtesy QVC. The recipe is below.

     

    Preparation

    1. PREPARE the Buffalo hot sauce by combining the hot sauce and butter in a small bowl; set aside.

    2. PREPARE the blue cheese dip: Combine all the ingredients in a small bowl and refrigerate until the Brussels sprouts are ready.

    3. PREPARE the Brussels sprouts: Bring a saucepan of salted water to a boil. Blanch the halved Brussels sprouts in vigorously boiling water for 2 minutes. Strain and drain well, rolling around in a clean dish towel to remove as much of the moisture as possible.

    4. FILL a straight-sided sauté pan with canola oil about 2-3 inches deep, and bring the temperature to 350°F.

    5. PLACE the flour and eggs in two separate shallow dishes. In a third shallow dish, or a zipper-sealable plastic bag, combine the breadcrumbs, Parmesan cheese, salt, and pepper. Lightly dredge the Brussels sprouts in the flour, then dip them into the egg mixture. Coat with the breadcrumb mixture.

    6. DEEP FRY the breaded Brussels sprouts in the oil until nicely browned. Remove from the pan and place on a rack or paper towel-lined plate. Allow the Brussels to cool slightly and serve immediately with the Buffalo Hot Sauce and Blue Cheese Dip.

     
    RECIPE: BUFFALO CHICKEN GRILLED CHEESE

    This recipe comes from QVC’s resident chef, David Venable. David’s tip: To make these appetizer-friendly, simply cut the sandwiches into bite-size pieces and place a toothpick into each square!.

    Ingredients

  • 8 slices French bread, sliced 1/2″ thick
  • 6 ounces cream cheese
  • 1 cup Cheddar cheese, shredded
  • 3/4 cup blue cheese, crumbled
  • 2 cups rotisserie chicken, shredded
  • 1/4 cup mayonnaise
  • 1/8 cup onion, minced
  • 1/4 cup celery, minced
  • 5 tablespoons Buffalo Wing sauce
  • Softened butter
  •  
    Preparation

    1. SPREAD the butter evenly on four slices of bread and lay each slice, buttered-side down, on a work surface lined with parchment or wax paper. Set the remaining four slices aside.

    2. WHIP the cream cheese in a mixing bowl until smooth and creamy, scraping the sides of the bowl once or twice. Add the Cheddar cheese and mix well; then fold in the blue cheese. Spread the mixture onto the plain side of each slice of bread.

    3. COMBINE the chicken, mayonnaise, onion, celery, and Buffalo Wing sauce in a new mixing bowl; toss until the chicken is evenly coated. Spread this mixture on top of the prepared bread slices and top with the remaining four slices.

    4. HEAT a large sauté pan or griddle over medium-low heat. Add the sandwiches and toast each side until golden brown, about 5-8 minutes. Serve.

      

    Comments

    RECIPE: Caviar Smoked Salmon Sandwich

    Thanks to our friend Ordway, who always gives us a tin of Petrossian caviar for Christmas, we typically have a caviar lunch on New Year’s Day—our first indulgence of the New Year.

    Sometimes we just eat it from the tin with a spoon. Other times we spoon it onto slices of Yukon Gold potatoes with a tab of crème fraîche.

    This year we made the following recipe from Petrossian, where we enjoyed many a fine repast during the year. We made one switch, trading the honey mustard dressing for a spread of crème fraîche and dill. If your market doesn’t carry crème fraîche, here’s a recipe to make it.

    RECIPE: CAVIAR SMOKED SALMON CLUB
    SANDWICH

    Ingredients For 6 Sandwiches

  • 24 large blinis at room temperature or 24 slices of toasted quality white bread
  • Honey mustard dressing (recipe below)
  • 2 large tomatoes, each cut thinly into 6 slices
  • Mesclun greens sufficient for 6 sandwiches
  •  

    A luxurious club sandwich. Photo and recipe courtesy Petrossian.

  • Optional: 6 slices bacon, cooked on a sheet in the oven until crisp and cut in half
  • 12 smoked salmon slices (about 1 pound)
  • 100g (3.5 ounces) sturgeon or salmon caviar
  • Optional: homemade potato chips (recipe)
  •  

    Crème fraîche and caviar. Photo courtesy
    Petrossian.

     

    Ingredients For Honey Mustard Dressing

  • 3 tablespoons Dijon mustard
  • 1 teaspoons sugar
  • 3 ounces red wine vinegar
  • Salt and pepper to taste
  • 1 cup extra virgin olive oil
  •  
    Alternative

  • 4 ounces crème fraîche
  • 1 teaspoon minced dill
  •  
    Preparation

    1. MAKE honey mustard: Combine mustard, sugar, vinegar and a dash of salt and fresh pepper in blender. Mix at full speed 2 minutes.

    2. REDUCE speed by half and add the oil a little at a time until incorporated. Taste and adjust seasonings and texture. Consistency should be spreadable. Blend for another minute. Store refrigerated. When ready to assemble sandwiches…

     

    3. SPREAD honey mustard on 6 blinis. Arrange 1 tomato slice, a handful of greens and 1 slice of salmon on dressed bread. Repeat with 6 more blini, and add to the top of the first 6. Add 2 half-slices of bacon if desired.

    4. ADD another blini to each stack, but no dressing. Cover with a thick layer of caviar and close with the final blini. Cut into quarters and skewer each with a toothpick. Serve with homemade potato chips.
     
    Do you know the different types of caviar? Check out our Caviar Glossary.

      

    Comments

    TIP OF THE DAY: Turkey Leftovers Sandwich

    This time of year, we get recipes every day for turkey leftovers. For us, nothing beats a turkey sandwich…or two…or six.

    To keep from getting bored after your second turkey sandwich, plan ahead.

  • Plan for different breads. Alternate baguette, brioche, crusty peasant bread, hero rolls, pita a sweet bread like King’s Hawaiian or a tortilla wrap.
  • Switch the condiments. Aïoli (garlic mayonnaise, or try the orange aïoli recipe below), Baconaise, cheese sauce (you can use a jar of queso dip), cranberry mayonnaise (mix mayo with cranberry sauce), Dijon mustard, gravy, horseradish mayonnaise (blend), Russian dressing, wasabi mayonnaise.
  •  

    A “Thanksgiving hero.” Photo courtesy Earl Of Sandwich.

     
    Look for the excellent flavored mayonnaises from The Ojai Cook, including Cha Cha Chipotle, Garlic Herb Lemonaise, Green Dragon Lemonaise, Latin Lemonaise and Fire & Spice. These jars of mayo delight also make great stocking stuffers.

  • Vary the garnishes. Try arugula or watercress, bread and butter pickles or hot and sweet pickle slices, olives, pickled onions (quick pickling recipe), pimento, sliced tomatoes, sliced radishes or stuffing.
  •  
    What do you put on your turkey sandwich?

    RECIPE: ORANGE PEEL AÏOLI

    Blend together:

  • 1/3 cup mayonnaise
  • 1 tablespoon orange juice
  • 1 teaspoon Valencia orange peel
  • 1/2 teaspoon chopped chives
  •  
    Do you have a favorite twist on a turkey sandwich? Let us know!

      

    Comments

    HOLIDAY: Challah Stuffing Recipe For Thanksgivukkah

    In case you’ve been off the grid, the hot holiday news this year is that for the first time in history, Thanksgiving coincides with Hanukkah. It’s been dubbed Thanksgivukkah. And it won’t happen again for another 70,000 years.

    So even if you’re not Jewish, think of celebrating this once-in-a-lifetime (many lifetimes, actually) double holiday by adding a Hanukkah tradition.

    Here’s an easy switch recipe: challah stuffing. This recipe is courtesy TheShiksa.com, one of our favorite recipe bloggers. It adds sausage, and uses a slow cooker, which saves oven space.

    Prep time is 35 minutes, cook time is 4 hours 30 minutes.

    RECIPE: CHALLAH STUFFING

    Ingredients For 8-10 Servings

     

    Challah stuffing. Recipe and photo courtesy
    TheShiksa.com.

     

  • Optional: 12 ounces turkey or chicken sausage, ground or removed from casing
  • 1 large challah (about 1½ lbs)
  • 2 tablespoons extra virgin olive oil (or 6 tbsp if not using sausage)
  • 1 large sweet yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 pound carrots, peeled and chopped
  • 1 pound celery, peeled and chopped
  • 1/4 cup fresh parsley, chopped
  • 1 tablespoon fresh sage, chopped (or 1½ teaspoons dried sage)
  • 1 tablespoon fresh marjoram, chopped (or 1½ teaspoons dried marjoram)
  • 2 teaspoons fresh oregano, chopped (or 1 tsp dried oregano)
  • 1 quart (4 cups) chicken broth
  • 1 pound sliced white mushrooms
  • 2 eggs, beaten
  • Salt and pepper
  •  

    A plain challah is fine. If you have one with
    sesame seeds, it adds a bit more flavor.
    Photo © Lindsay Basson | Fotolia.

     

    Equipment

  • Large sauté pan
  • Large skillet
  • Mixing bowls (including one very large size)
  • 5 to 6 quart crock pot or slow cooker
  •  
    Preparation

    1. PREHEAT oven to 350°F. Cut the challah into ½ inch cubes. Spread the cubes out across two baking sheets. Place the trays in the oven for about 12 minutes, switching trays on racks halfway through cooking. The challah cubes should be toasted and slightly golden. Remove from oven and allow to cool.

    2. HEAT 2 tablespoons of olive oil in a large sauté pan over medium high. Add sausage to the pan and cook until browned. Transfer to a bowl using a slotted spoon and reserve for later. Variation: If you don’t want to include sausage, skip that step and begin by first sautéing the onions, carrots and celery in 6 tablespoons of olive oil, then continue the recipe as written, omitting the sausage.

     

    3. ADD the onions, carrots and celery to the same pan and sauté for 5-6 minutes until softened and fragrant. Add garlic and sauté for an additional 2 minutes.

    4. POUR 2½ cups of chicken broth into the pan along with 1 teaspoon of salt and ½ teaspoon of black pepper. Remove from heat. Reserve remaining chicken broth.

    5. HEAT the remaining 2 tablespoons of olive oil in a clean skillet over medium high heat. Add sliced mushrooms to the skillet. Sauté for 10 minutes, until the mushrooms begin to brown and shrink in size. Remove from heat. You may need to cook the mushrooms in two batches depending on the size of your skillet.

    6. COMBINE in a very large mixing bowl the challah cubes, sausage, vegetable/chicken broth mixture, mushrooms and herbs. Stir to blend all ingredients, making sure the challah cubes are evenly moistened. Add the beaten eggs to the mixture and stir until they are fully incorporated into the stuffing. The mixture may seem dry now, but wait to add more broth until it’s had a chance to cook—the liquid will slowly be absorbed by the bread.

    7. SPRAY the slow cooker with nonstick cooking spray; then pour in the challah mixture.

    8. SET slow cooker on high heat and cover the pot. Cook for 30 minutes. Remove the cover and stir to redistribute the liquid throughout the stuffing, then check the stuffing for dryness. If it still seems dry, drizzle a little more broth over the top of the stuffing and stir again. Return the lid and reduce heat to low.

    9. COOK on low for 4 hours, checking and stirring every hour to make sure the stuffing isn’t too dry. If it is, add more broth—carefully, as it can easily go from the right texture to overly wet and mushy. After 4 hours, stir, taste, and add more salt or pepper, if desired. Switch to warm setting until ready to serve.

      

    Comments

    RECIPE: Chestnut, Fig & Honey Stuffing

    Last week we picked up a 12-pack box of peeled chestnuts at a club store. We’ve been snacking on them from the pack as well as hot from the microwave—it’s like chestnuts roasting on the open fire without the need to peel the chestnuts!

    Today, we received this stuffing recipe from Swanson. Thanks, Swanson: We’re going to enhance our regular chestnut stuffing with figs.

    We personally don’t like sweetness in our savory foods, so we’re substituting the two tablespoons of honey for two tablespoons of fresh sage.

    RECIPE: CHESTNUT, FIG & HONEY STUFFING

    Ingredients

  • 1/2 cup butter (1 stick)
  • 1 cup thinly sliced shallots
  •  

    What’s better than chestnut stuffing? Chestnut stuffing with figs! Photo courtesy Swanson.

  • 1 jar (7.4 ounces) roasted peeled chestnuts, coarsely chopped (about 1-1/2 cups)
  • 16 dried figs, stems removed, cut in quarters (about 1 cup)
  • 2 stalks celery, diced (about 1 cup)
  • 2 tablespoons honey
  • 4 cups Swanson Chicken Broth
  • 1/2 cup chopped fresh parsley
  • 1 package (12 ounces) Pepperidge Farm Herb Cube Stuffing
  •  
    *If there are vegetarians in your crowd, use Swanson Vegetable Broth.
     
    Preparation

    1. HEAT oven to 350°F.

    2. HEAT the butter in a 3-quart saucepan over medium heat. Add the shallots, chestnuts, figs and celery and cook until the celery is tender, stirring occasionally.

    3. STIR the honey and broth in the saucepan and heat to a boil. Remove the saucepan from the heat. Add the parsley and stuffing cubes and mix lightly. Spoon the stuffing mixture into a greased 3-quart casserole. Cover the casserole.

    4. BAKE for 30 minutes or until the stuffing mixture is hot.

      

    Comments

    HALLOWEEN: Witch’s Fingers Breadsticks

    A hostess gift for Morticia Addams? Photo
    courtesy ArtisanBreadInFive.com.

     

    Halloween is a week away. Are your mummy ducks in order?

    Halloween is great fun for kids, but adults enjoy fun food too. These crunchy breadsticks combine the ghoulish with the delicious. You can make them as is, or add a few drops of green food color to the dough if you want your witch to have green-tinted flesh.

    The recipe is courtesy of Jeff Hertzberg and Zoë François, baking partners who have written several books that make bread-baking easier for anyone who wants to pull fresh loaves from the oven.

    Why not serve the breadsticks with a bowl of “bloody worm” pasta: maloreddus pasta with tomato sauce?

    RECIPE: WITCH’S FINGERS BREADSTICKS

    Ingredients For 8 Breadsticks

  • 8 ounces Master Recipe from Artisan Bread in Five Minutes a Day—or any other non-enriched dough
  • Optional: green food color to tint the dough
  • 8 whole raw almonds
  • Olive oil for greasing the pan
  •  

    Preparation

    1. PREHEAT oven to 450°F. There is no need for a stone.

    2. DIVIDE the 8-ounce ball of dough into 8 equal pieces. Elongate the pieces into ropes.

    3. TWIST the ropes so there is a knot in the middle; this will look like a gnarly knuckle when they are baked.

    4. GREASE a baking sheet and arrange the breadsticks at least an inch apart. Let them rest for 20 minutes. Right before baking, press the almond “fingernail” into the end of each breadstick. Be sure to press hard, so they won’t pop off while baking.

    5. BAKE for 15 to 20 minutes, or until golden brown.

    Here are photos of the whole process.

     

    Get the book and preheat the oven. Photo courtesy Thomas Dunne Books.

     

    BAKE FRESH BREAD EVERY DAY!

    Jeff Hertzberg and Zoë François know that people want to bake their own bread, so long as they can do it easily and quickly. Their revised classic enables you to do just that: “The New Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking,” by Jeff Hertzberg, Zoë François and Stephen Scott Gross.

    You can read a nice chunk of the book via the “Look Inside” feature on Amazon.com, and can pursue the authors’ blog for more recipes.

    The authors have also taken on healthy bread, with “Healthy Bread in Five Minutes a Day: 100 New Recipes Featuring Whole Grains, Fruits, Vegetables, and Gluten-Free.”

      

    Comments

    FOOD HOLIDAY: National Yorkshire Pudding Day

    Yorkshire Pudding is neither sweet, a dessert, or what Americans think of as pudding.

    In fact, it’s very much like a popover, an Americanized version of Yorkshire Pudding.

    WHY IS IT CALLED A PUDDING?

    In many Commonwealth countries, a pudding most often refers to a sweet, cake-like dessert. These older-style puddings are baked, boiled or steamed into a cake-like consistency.

    In the U.K., newer-style creamy puddings—those that Americans think of as puddings—are:

  • Custards, if they are egg-thickened
  • Blanc-mange, the French term, if they starch-thickened (these are our soft chocolate, vanilla and butterscotch puddings)
  •  

    Yorkshire Pudding with the traditional fixings. Photo by Robbie Jim | Wikimedia.

     
    SAVORY PUDDINGS

    “Pudding” can also be a savory dish. Some of the better-known savory puddings include:

  • Black pudding or blood pudding, i.e. a blood sausage;
  • Cheese pudding, similar to a cheese soufflé;
  • Corn pudding, a recipe with many variations (one of our favorites is like a baked custard with corn kernels, cheese and herbs);
  • Kugel, a baked dish with many variations, including noodles, potatoes or cottage cheese;
  • Kishke, an Eastern European sausage or pudding;
  • Scrapple, a loaf of pork scraps and trimmings, sliced and fried;
  • Steak and kidney pudding (or pie), diced steak and beef, lamb or pig kidney, onions, and gravy baked in a suet pastry; and
  • Yorkshire pudding, a baked batter.
  •  
    THE ORIGIN OF “PUDDING”

    The word “pudding” evolved from the French boudin (originally from the Latin botellus), meaning “small sausage.”

    In Medieval times, sausages were an ingredient in savory puddings. According to FoodTimeline.org, 17th century English puddings were either savory (meat-based) or sweet (made from flour, nuts and sugar), and were typically boiled in special pudding bags.

    Far from the creamy dessert puddings popular in the U.S., these puddings were a solid mass formed by mixing various ingredients with a grain product or another binder (batter, blood, cereal, eggs, flour or suet, for example) and cooked by baking, boiling or steaming. The “pease porridge” of the old nursery rhyme was likely a simple boiled pudding made from pease meal (pease is a legume). They were—and still are—served as a main dish; sweet puddings evolved and were served as dessert.

    By the latter half of the 18th century, traditional English puddings no longer included meat. In the 19th century, the boiled pudding evolved into the U.K.’s cake-like concept, such as the Christmas pudding that remains popular to this day.

     

    Yorkshire puddings, hot from the pan. Photo
    by Stef Yau | Wikimedia.

     

    THE ORIGIN OF YORKSHIRE PUDDING

    Here’s the history of Yorkshire Pudding, courtesy of Wikipedia:

    When wheat flour began to come into common use for making cakes and puddings, cooks in the north of England (where Yorkshire is located) devised a way to use the fat that dropped into the dripping pan of roasting meats. They used it to cook a batter pudding while the meat roasted in the oven.

    There is a printed recipe for “Dripping Pudding,” which had been cooked in England for centuries to accompany meat dishes, in 1737 cookbook:

    Make a good batter as for pancakes; put in a hot toss-pan over the fire with a bit of butter to fry the bottom a little then put the pan and butter under a shoulder of mutton, instead of a dripping pan, keeping frequently shaking it by the handle and it will be light and savoury, and fit to take up when your mutton is enough; then turn it in a dish and serve it hot.

     

    Similar instructions were published in 1747 in “The Art of Cookery Made Plain and Easy,” by Hannah Glasse. It was called Yorkshire Pudding, and Ms. Glasse is credited with renaming Dripping Pudding.

    The Yorkshire Pudding is a staple of the British Sunday lunch. While today it is served alongside the meat and vegetables, some people in parts of Yorkshire still eat it the old-fashioned way, as a separate course prior to the main meat dish.

    Why? The story has it that the purpose of the dish was to provide a cheap way to fill the diners, thus stretching a lesser amount of the more expensive ingredients.

    Yorkshire Pudding is quick and easy to make. Here’s a recipe.

      

    Comments

    FOOD FUN: The BLT Becomes The BELT

    The “BELT.” Photo courtesy David Burke
    Fromagerie.

     

    If we lived anywhere near Rumson, New Jersey, our favorite restaurant would be David Burke’s Fromagerie.

    Burke’s cooking team adds a creative touch to everything they serve. Here, the BLT becomes a BELT: a poached egg is added to the bacon, lettuce and tomato sandwich.

    Using a base of buttery brioche toast instead of white bread, build the sandwich and top it with the egg and a sprinkle of chives. You can serve it open face or add a second slice of toast on top.

    We followed the Fromagerie decor and piped a circle of LeGrand sundried tomato pesto on the plate (where to buy LeGrand pesto).

    The runny egg adds a new dimension of richness to this favorite American sandwich. the mayo: the runny egg yolk will be moisture enough.

     
    See more Fromagerie specialties on the restaurant’s Facebook page.

    THE HISTORY OF THE BLT

    While toast, bacon and lettuce have been enjoyed since Roman times, tomatoes came from the New World in the mid-1500s. They were brought back to Europe by the Conquistadors and other explorers.

    Tomatoes were initially considered poisonous, enjoyed as houseplants until the 1800s (the history of tomatoes).

    At the same time, there was no mayo for the BLT. While mayonnaise sauce was invented in 1756, it was not until years later that the great French chef Marie-Antoine Carême (1784-1833) lightened the original recipe by blending the vegetable oil and egg yolks into an emulsion, creating the mayonnaise that we know today (the history of mayonnaise).

    All the ingredients finally came together. Old cookbooks and menus show that BLTs were served as tea sandwiches in the late Victorian era (the late 1800s).

    But they weren’t called “BLT.” The earliest recipes for bacon, lettuce and tomato sandwiches were listed under different names in cookbooks.

    Today’s abbreviated name most likely came from American diner slang: “Give me a BLT on a raft,” i.e., a bacon, lettuce and tomato sandwich on toast.

    HOW MANY TYPES OF SANDWICHES HAVE YOU HAD?

    Check out the different types of sandwiches in our Sandwich Glossary.

      

    Comments

    FOOD FUN: Gourmet Bagel

    We love bagels. We could eat them three meals a day. Our three favorite bagel toppings: olive cream cheese and smoked salmon, whitefish salad and tomato, and herring salad and tomato on a sesame or garlic bagel. Optional garnishes: capers, onion or chives.

    Our favorite “gourmet” bagel is topped with smoked sturgeon and salmon caviar, or the trifecta of hot smoked salmon, cold smoked salmon and salmon caviar (the different types of smoked salmon).

    Then we chanced upon this deluxe interpretation from Tori Avey, who blogs as The Shiksa In The Kitchen: a deft layering of cream cheese, smoked salmon, raw onion and whitefish salad with a garnish of chives.

     

    A bagel deluxe! Photo courtesy Shiksa In The Kitchen.

     

    Now we’re contemplating a bagel Dagwood, adding herring salad, smoked sturgeon and hot smoked salmon to Tori’s version. We’ll debut it at Sunday brunch. Who’s in?

      

    Comments

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