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 Bread, Crackers, Muffins, Sandwiches

FOOD FUN: Pig Biscuits

pig-buns_pillsbury-230

Take a bite of Babe! Photo courtesy Pillsbury.

 

Recently we wrote about animal-shaped sourdough loaves from Boudin Bakery in San Francisco and bunny rolls from Artisan Bread In Five Minutes.

Then, we came across Pillsbury’s instructions for making animal rolls at home.

The Pillsbury kitchens armed themselves with a container of Pillsbury refrigerated country Italian bread (you can also use crusty French loaf), poppy seeds and a lot of imagination to create this adorable oinker.

Who knew that one simple can of dough could yield all this cuteness?

Here’s how you can do it at home.

 

You can also make bird-shaped buns, complete with tail feathers and beak.

All you need is a kitchen scissors, a container of Pillsbury refrigerated country Italian bread or crusty French loaf, poppy seeds for the eyes and an almond for the beak.

Our favorite craft projects are edible crafts!

  

Comments

RECIPE: Lobster Grilled Cheese Sandwich

lobster-grilled-cheese-marcforgione-tfal-230sq

Add lobster to your grilled cheese sandwich.
Photo courtesy T-Fal.

 

April is National Grilled Cheese Month and April 12th is National Grilled Cheese Day. So it’s time to get out the bread and cheese, and turn on the stove.

There are many wonderful grilled cheese recipes. But perhaps the most luxurious is lobster grilled cheese.

T-fal “commissioned” the sandwich recipe below from Iron Chef Marc Forgione to launch its Mini Grilled Cheese Griddle. It’s a small, handled griddle that cooks a single, perfect grilled cheese sandwich.

The small, non-stick pan heats up more quickly than larger pans; the flat griddle base ensures even heat distribution for perfect melting. It’s $5.29 at Amazon.com.

Of course, you can use whatever pan you have; but a flat griddle of any size is best for uniform heating.

Chef Forgione obviously likes heat; we’re not sure we like the extra sriracha sauce as a condiment on the side because the lobster is so delicate. But try it and see for yourself.

 

RECIPE: LOBSTER GRILLED CHEESE SANDWICH

Ingredients For 4 Whole Sandwiches

For the Chili Lobster

  • 2 cups lobster stock (if you can’t find lobster stock at a fish store, get generic seafood stock)
  • 4 one-and-one-half pound lobsters, claws removed (we used the claw meat as well as the tails)
  • ¼ cup sriracha
  • 2 tablespoons low-sodium soy sauce
  • Juice of 2 limes
  • 6 ounces (12 tablespoons) unsalted butter, divided
  • 4 tablespoons canola oil
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons chopped fresh tarragon
  • 8 slices of Gruyère or fontina cheese (we prefer truffle cheese)
  • 4 slices Pullman Loaf or other high-quality thick sliced white bread, 1” thick (we used brioche)
  • Melted butter for brushing
  •  

    lobster-claw-cooked-hancocklobster-230

    We used the claw meat in the sandwiches, but you can enjoy it separately. Photo courtesy Hancock Lobster.

     

    Preparation

    1. CUT the tails off the lobster bodies, and into 1-inch pieces while the tails are still in their shells

    2. BRING the lobster stock to a simmer and add the sriracha, soy sauce and lime juice. Piece by piece, whisk in 6 tablespoons of butter until emulsified. Reduce the remaining sauce until it slightly thickens, about 2 minutes.

    3. TOSS the lobster tail pieces in oil with salt and pepper and cook for 1-2 minutes or until cooked through. Place the lobster pieces in a bowl and transfer to the fridge until cooled. When the lobster pieces have cooled, pop the meat out of the tails and set aside.

    4. TAKE two slices of bread per sandwich. Place one slice of cheese on top of the first slice, cover the cheese with some lobster meat, sprinkle ½ tablespoon of tarragon, cover with a second slice of cheese, and then top with the second piece of bread.

    5. BRUSH the outer sides of each slice of bread with melted butter and season with salt. Grill the sandwich on the T-fal Mini Grilled Cheese Griddle and serve with an optional small bowl of sriracha sauce on the side.

      

    Comments

    EASTER: Bunny Bread & Other Sourdough Gifts

    Boudin Bakery in San Francisco loves to make bread critters. The bakery cafe, which features salads, sandwiches, soups and sourdough, Original Sourdough French Bread, has designed special gifts for Easter that can be shipped fresh anywhere in the country.

  • Sourdough Baby Bunny Rolls: Celebrate springtime with these 4oz 1-dozen adorable Sourdough Baby Bunny Rolls. $19.95; order online.
  • Easter Sourdough Bunny Gift Basket: Have friends and family who might prefer an alternative to chocolate? This basket includes a one pound sourdough Mama Bunny Bread, a half dozen Baby Bunny Rolls and an 8 ounce bag of Marich’s delightful Easter select candy mix (because you have to have a wee bit). $24.95; order online.
  • Seasonal Bread Club: 12 months of the seasonal loaves in the photo below. Each month two tangy one-pound specialty loaves arrive, including Crab Breads (January), Heart Breads (February), Shamrock Breads (March), Bunny Breads (April), Grape Clusters (May), Turtles (June), Cable Cars (July), Bears (August), Grape Clusters (September), Pumpkin Breads (October), Turkey Breads (November), Christmas Tree Breads (December). $21.95/month; order online.
  •  

    bunny-bread-basket-boudinbakery-230

    Send bunny bread for Easter. Photo courtesy Boudin Bakery | San Francisco.

     

    Boudin Bakery was established in 1849 and is the oldest continuous operating business in San Francisco. Boudin’s original “mother dough” has been replenished with flour and water every day for more than 165 years, and the original recipe is still used. The sourdough is leavened only with wild yeast “caught” from San Francisco’s fog-cooled air.

     

    bread-gift-club-boudinbakery-230

    Great gift: 12 months of fun sourdough
    loaves. Photo courtesy Boudin Bakery.

     

    ABOUT SOURDOUGH BREAD

    Sourdough is a method of baking using lactic-acid-producing bacteria (lactobacillus) that produce a characteristic sour taste and aroma. The sour taste comes from from the lactobacillus, which lives in symbiosis with the yeast, feeding on the byproducts of the yeast fermentation.

    Until science uncovered the leavening process in the 19th century, all yeast-leavened breads were sourdough. Sourdough starter from a prior batch is used to create the new batch.

    Sourdough starters are different from other starters; while regular starters can live for several years, sourdough starters can live for generations.

     

      

    Comments

    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: Create A Signature Breakfast Sandwich

    breakfast-sandwich-goat-cheese-melissas-230

    Go beyond the Egg McMuffin and create your
    fantasy breakfast sandwich like this one
    (recipe below). Photo courtesy Melissa’s.

     

    Ask an American to name a breakfast sandwich and you might hear “bagel and lox”; but “Egg McMuffin” is more likely to be the answer. It was invented by a McDonald’s franchisee, Herb Peterson, in the late 1960s and introduced nationwide in 1972.

    Popular as it is, the Egg McMuffin has not exactly spawned a major food trend in breakfast sandwiches.

    So today’s tip is: Create a signature breakfast sandwich and get your friends to do the same. Then, you can get together for breakfast sandwich brunches. We can’t wait!

    Peruse this list to put together your dream ingredients.

    BREAKFAST SANDWICH INGREDIENTS

  • Bread: bagel, baguette, biscuits, brioche, challah, focaccia, toast of choice (rye, sourdough, whole wheat, etc.), roll of choice (note that we’ve deliberately excluded donuts and pancakes)
  • Eggs: fried, poached, scrambled, soft boiled, sliced hard boiled
  • Cheese: blue, Cheddar, goat, Gruyère, mozzarella, pepperjack or other favorite
  • Meat: bacon types (including Canadian bacon and pancetta), chicken breast, chorizo or other sausage, ham, pork
  • Veggies: avocado, bell peppers (sautéed, grilled, diced fresh), fresh herbs, greens (sautéed arugula, broccoli rabe, kale, etc.), hash browns, jalapeños, onion (red or sweet), roasted poblanos, sprouts, tomato (fresh, sundried)
  • Condiments: aïoli, caramelized onions, chutney, extra virgin olive oil, gravy, honey, horseradish sauce, ketchup, mayonnaise, mustard-yogurt spread, pesto, salsa, sautéed peaches or other fruit, tomato sauce, vinaigrette
  •  
    You don’t need to include eggs or meat, as this recipe demonstrates:
     
    RECIPE: OPEN-FACED BREAKFAST SANDWICHES

    This sandwich (photo above) will wake you up sweetly, with chile-infused honey.

    If you don’t want the heat of the chiles, substitute a bit of fresh-ground black pepper for the ground cayenne, and don’t use the final chile garnish.

    Prep time is 20 minutes, plus 4 hours to infuse the honey.

    Ingredients For 4 Servings

  • 8 ounces honey
  • 2 fresh cayenne chiles, stems and seeds removed, finely diced, divided
    (about 2 tablespoons)
  • 4 thick slices whole-wheat French bread
  • 2 tablesppoons unsalted butter, divided
  • 1/2 cup creamy goat cheese (4 ounces)
  • 4 large eggs
  • Salt
  • Ground cayenne pepper or black pepper
  •  

    Preparation

    1. COMBINE honey and half of the cayenne chile in a glas container. Seal tightly and let sit 4 hours or overnight. Wrap and reserve remaining chiles in the fridge.

    2. TOAST bread; spread each slice with 1 teaspoon butter and 2 tablespoons goat cheese.

    3. HEAT the remaining 2 teaspoons butter in a large skillet over medium heat. Crack eggs into skillet; cook until yolks are set, about 1 to 2 minutes per side. Sprinkle with salt and cayenne pepper to taste.

    4. DRIZZLE each slice of toast with 2 tablespoons cayenne honey. Top with a fried egg; drizzle evenly with the remaining honey and garnish with the remaining fresh cayenne chiles.

     

    toad-in-the-hole-melissas-230

    Toad In The Hole is a British favorite. The recipe is below. Photo courtesy Melissa’s.

     

    A related recipe is Toad In The Hole (photo above), a British specialty that pan-fried day-old bead with an egg in the middle. The recipe’s colorful name no doubt appealed to children.

    With the added crushed chiles, this toad sure is hoppin’! If you don’t like the heat, leave off the chiles.

    RECIPE: HOPPIN’ TOAD IN THE HOLE

    Ingredients For 6 Servings

  • 6 one-inch-thick slices sourdough bread, toasted
  • 4 tablespoons (1/4 cup) unsalted butter
  • 2 dried de arbol chiles, stems and seeds removed, finely crushed
  • 6 large eggs
  • 1/2 cup (2 ounces) shredded pepperjack cheese
  •  
    Preparation

    1. CUT a 1-1/2-inch hole in the center of each slice of bread, using a small round cookie cutter or a juice glass.

    2. MELT 2 tablespoons butter over low heat in a large skillet. Add half of the crushed chile and cook until fragrant, stirring often, about 1 to 2 minutes.

    3. INCREASE heat to medium; arrange 3 bread slices in the skillet. Crack 1 egg into the hole of each slice, taking care not to break the yolks. Cook until eggs are just firm but the yolk is slightly runny, about 5 to 8 minutes.

    4. SPRINKLE evenly with cheese during the last 2 minutes of cooking. Remove from skillet and keep warm. Repeat procedure for the next three slices of bread.

    5. SPRINKLE with salt, pepper an paprika to taste. Serve.

      

    Comments

    HOLIDAY: National Egg Salad Week

    egg-ham-salad-davidvenableQVC-230

    Deviled ham-and-egg salad. Photo courtesy QVC.

      It’s National Egg Salad Week. Here’s a different way to enjoy “ham and eggs”—as deviled egg and ham salad.

    QVC’s chef David Venable sent this deviled egg and ham salad recipe as a way to use leftover Easter ham, but there’s no time like the present.

    You may like it so much that you’ll eagerly await Easter ham leftovers. According to David, it tastes so good that “no one will complain about day two, or even three, of leftovers!”

    RECIPE: DEVILED EGG & HAM SALAD

    Ingredients

  • 8 large hard-boiled eggs, chopped
  • 2 stalks celery, chopped
  • 8 ounces cooked ham, finely chopped
  • 1/3 cup mayonnaise
  • 2 tablespoons prepared yellow mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 4 tablespoons sweet pickle relish
  • 1/2 teaspoon paprika
  • 1 teaspoon apple cider vinegar
  • Preparation

    1. PLACE the eggs, celery, and ham in a large mixing bowl; set aside.

    2. MIX the mayonnaise, mustard, salt, pepper, pickle relish, paprika, and vinegar in a separate medium-sized bowl until fully combined.

    3. POUR the mayonnaise mixture over the eggs, celery, and ham and toss gently.
     
    MORE EGG SALAD RECIPES

    Here’s a wealth of egg salad recipes, including an ingredients template to make your own signature egg salad.

      

    Comments

    RECIPE: Kalamata Olive Bread

    olive-bread-pompeianFB-230ps

    Kalamata olives baked in a tasty loaf. Photo courtesy Pompeian.

     

    If you love olives, you’ll love olive bread. We’re lucky: Our neighborhood bakery typically has fresh-baked loaves. If you’re not so lucky, you can make your own.

    The loaves freeze nicely, so make more than one. A homemade loaf of bread also makes a nice house gift when you’re invited for dinner.

    This recipe is courtesy Pompeian, which uses its Pompeian Extra Virgin Olive Oil in the recipe.

    RECIPE: KALAMATA OLIVE BREAD

    Ingredients For One 1-3/4 Pound Loaf

  • 1/4 cup warm water
  • 1/4 teaspoon raw granulated sugar
  • 2-3/4 cups all-purpose flour
  • 1/2 cup pitted black oil-cured olives such as Kalamata or
    Picholine, coarsely chopped
  • 2 tablespoons extra virgin olive oil
  • 3/4 teaspoon dry active yeast
  • 2/3 cup cold water
  • 1-1/2 teaspoon salt
  •  

    Preparation

    1. COMBINE the warm water, yeast and sugar in a 2-cup liquid measuring cup and let sit for 15 minutes or until the mixture starts to bubble.

    2. FIT food processor with the dough blade. Combine the flour and salt in the bowl. With the machine running, add the liquid ingredients slowly through the feed tube and process until the dough forms a ball. Continue processing for another 30 seconds.

    3. TRANSFER the dough to a floured wooden surface and flatten slightly into a disc. Top with the olives, roll up and form into a ball. Place the ball in a large, lightly oiled bowl, cover with plastic wrap and refrigerate for at least 1 hour before using.
    Variations

    4. TURN dough out onto lightly floured surface and round it into a smooth ball, pulling excess dough underneath and pinching to form a tight seal. Return dough to oiled bowl, cover loosely and let rise until doubled in size and the dough spring backs slowly to the touch, about 1 hour.

    5. PREHEAT oven to 425°F. Line a baking sheet with parchment paper.

     

    kalamata-coreylugg-230

    Kalamata olives. Photo by Corey Lugg | THE NIBBLE.

     

    6. TURN the dough out, seam side down, onto prepared baking sheet. Brush the bread lightly with water and cut a shallow X into the top of the loaf. Bake for 25 to 30 minutes or until well browned and loaf sounds hollow when tapped on the bottom. Let cool completely on a wire rack before serving.

    BAKE AHEAD OPTION

    This bread can be made well ahead of time and reheated in 300°F oven.

    It can also be frozen successfully:

  • Wrap the bread in aluminum foil and then in a freezer storage bag; place in the freezer.
  • When ready to serve, remove the bread from the bag, open the foil slightly and place in a 350°F oven for 10 to 15 minutes or until heated through.
  •  
    Enjoy the bread plain or dipped in olive oil!

      

    Comments

    FOOD FUN: Beer & Beer Nuts PB Sandwich

    Beer Nuts and PB Sandwich. Photo by
    Theresa Raffetto | Peanut Butter & Co. Food
    styling by Matt Vohr.

     

    For your St. Patrick’s Day consideration, how about a PB and Beer Nuts sandwich with your beer?

    Beer Nuts is a brand of peanuts with a sweet-and-salty glaze. They don’t contain beer. Rather, they were marketed as a more glamorous accompaniment to beer than the ubiquitous salted peanuts.

    In this concept, Peanut Butter & Co. founder Lee Zalben topped a piece of rustic whole wheat bread with his Smooth Operator creamy premium peanut butter, plus crunchy Beer Nuts.

    We prefer our PB with a kick, so we substituted his The Heat Is On peanut butter, blended with cayenne peppers, chili powder and crushed red peppers.

    The PB & Co. line is certified kosher by OU.

     

    MAKE YOUR OWN BEER NUTS

    Classic beer nuts are sweet and salty, but you can tweak the recipe to add additional flavors: cinnamon for sweetness or cayenne pepper for heat. You can use Beer Nuts on a PB sandwich, ice cream, salad, yogurt, as a soup garnish and in many other ways—including straight snacking, of course.

    Ingredients For 4.5 Cups

  • 4-1/2 cups raw, shelled peanuts
  • 2 cups sugar
  • 1/2 teaspoon kosher salt plus more for sprinkling
  • 1 cup water
  • Optional spices: cayenne, cinnamon or other favorite
  •  
    Preparation

    1. BRING peanuts, sugar salt and water to a boil in a saucepan. Continue to boil until all liquid is absorbed, about 25-30 minutes.

    2. PREHEAT oven to 300°F.

    3. SPREAD nuts on lightly greased jelly roll pan; sprinkle with salt and optional spices as desired. Bake 20 minutes.

    4. REMOVE from oven, gently stir and sprinkle with more salt as desired. Bake for 20 more minutes. Cool completely and store in an airtight container.

      

    Comments

    FOOD HOLIDAY: National Popover Day

    popover-pan-chefs-catalog-230

    You can use a regular muffin pan to make
    popovers. Special popover pans, like the one
    above, have deeper wells and make a taller,
    more dramatic looking popover. Photo
    courtesy Chefs Catalog.

     

    March 10th is National Popover Day.

    Popovers are delicate, almost hollow “rolls” that majestically rise up over the tops of the pans they’re baked in, somewhat like a soufflé. Like a soufflé, they also collapse as they cool.They have outsides are crisp and brown, the interior soft and airy.

    In the U.K. they’re called Yorkshire pudding and are often served as a side with a slice of prime rib or other beef. In the U.S., they’re enjoyed as a substitute for a roll or biscuit and are often served at brunch with butter or jam (although neither is required).

    Popovers are not difficult to make. The only challenge is to serve them quickly, since as they cool they deflate. You can reheat them in the microwave. They won’t return to their original puffiness, but they’ll still be yummy.

    RECIPE: POPOVERS

    Ingredients For 12 Popovers

  • 3 tablespoons unsalted butter, melted and cooled slightly
  • 2 large eggs, at room temperature
  • 1 cup whole milk, at room temperature
  • 1 teaspoon granulated sugar
  • 1/4 teaspoon table salt (not coarse salt)
  • 1 cup all-purpose flour
  •  

    Preparation

    1. PREHEAT the oven to 425°F. Place one rack in the lower third position, topped with an empty baking sheet

    2. PLACE 1/2 teaspoon of butter into each well of a 12-well muffin pan; set aside.

    3. PLACE the remaining 1 tablespoon butter, eggs, milk, sugar and salt in a blender and blend until smooth, about 30 seconds. Turn off the blender, add the flour, replace the lid and blend until just smooth, about 30 seconds. Set the mixture aside in the blender. If you don’t have a blender, whisk thoroughly in a bowl.

    4. PLACE the muffin pan on the heated baking sheet in the oven, and bake until the butter sizzles, about 2 to 3 minutes. Remove the muffin pan and the baking sheet from the oven (you can place them on the stove top). Fill the wells of the muffin pan halfway with batter.

    5. RETURN the muffin pan and baking sheet to the oven. Note: After you do this, do not open the oven door at any time during the baking period! Bake until the popovers have puffed up and the tops are starting to brown, about 20 minutes. Reduce the oven temperature to 350°F and bake until the popovers are golden brown all over, about 15 minutes more.

    6. REMOVE the muffin pan and baking sheet from the oven and place them on a wire rack. Remove the popovers from the pan and serve immediately.
     
    MAKE POPOVERS WITH ALTON BROWN

    Here’s a second popover recipe, from Alton Brown. Watch him make it in the video.

      

    Comments

    TIP OF THE DAY: Make A Tartine

    Don’t expect dessert: You’re making a sandwich.

    Tartine is the French word for an open-faced sandwich with a rich spread or fancy topping; the word actually refers to a slice of bread. Tartine is the French diminutive of the Old French and Middle English tarte, derived from the Late Latin torta, a type of bread. (Yes, we’re culinary history geeks.)

    Beyond the occasional open face roast beef or turkey sandwich with gravy, open face sandwiches are no longer in fashion in the U.S.

    We have a vague childhood recollection of a variety of tartines served in the ladies’ lunch restaurants our grandmother frequented. Eaten with a knife and fork, they were in tune with those more gracious (and graceful) times. Our mother continued the tradition, serving them at home.

    But slapping another slice of bread on top of the ingredients for a conventional sandwich is more American: faster and more convenient to eat, if less elegant.

    Tartines remain a traditional sandwich type in the Nordic countries: Estonia, Latvia, Lithuania, The Netherlands, Poland and Russia, where they are eaten at breakfast, lunch, dinner or as a snack.

  • The Netherlands: The uitsmijter, often served as a hearty breakfast, is white bread topped with a selection of meats, cheeses, vegetables and sometimes an egg.
  •  

    brandade-potato-swiss-roastedtom-chocolatelabSF-230

    Brandade (here, a combination of mashed potatoes and cod), oven roasted cherry tomatoes, vinaigrette-dressed arugula on white toast. Photo courtesy Chocolate Lab | San Francisco.

     

  • Scandinavia: The Scandinavian open-face sandwich (smorrebrod in Denmark, voileipä in Finland, morbrod in Norway, smorgas in Sweden) tops a slice of buttered whole-grain rye with just about anything. A selection of proteins—bacon, caviar, herring, fish fillets, hard boiled eggs, liver pâté, meatballs, sliced steak, shrimp, smoked salmon—are complemented by herbs and/or vegetables, such as parsley, pickled beets, sliced cucumber, salad, tomatoes. Mayonnaise or a mayonnaise-based dressing is often included.
  • Breakfast tartines: Popular in Belgium and The Netherlands, these are most likely to make the transition to American kitchens. Some of us already serve bread or toast with chocolate spread, honey, jam, peanut butter and bananas or other sliced fruit.
  •  
    READY TO MAKE TARTINES?

    Suggested ingredients are below. Start with these tips:

  • Use large, thicker slices of quality bread—cut them in half before serving.
  • Toast the bread—it provides a sturdier “raft” for the sandwich.
  • Melt the cheese—even a slight amount of melting enhances the consistency of the sandwich.
  • Check out the leftovers—they’re perfect for tartines, because you don’t need large pieces or a large amount of any one ingredient.
  • Serve at room temperature or warmed.
  •  

    turkey-triplecreme-onionpeppermarmalade-chocolatelabSF-230

    Turkey, brie, onion-pepper marmalade
    roasted yellow bell pepper and fresh dill, with
    a side of pickled vegetables. Photo courtesy
    Chocolate Lab | San Francisco.

     

    TARTINE INGREDIENTS: MIX & MATCH
     
    Proteins

  • Bacon, prosciutto, serrano ham (we also like leftover roast pork)
  • Cheese: herbed goat or other cheese spread, favorite sliced cheese (like Emmental/Swiss) or crumbled cheese
  • Cold cuts, charcuterie/salume, hard-boiled eggs
  • Smoked salmon, gravlax
  • Seafood: crab, lobster, shrimp, sliced scallops
  •  
    Vegetarian Ingredients

  • Onions: caramelized onions or onion marmalade, chives, pickled onions, thin-sliced red or sweet onions
  • Fresh or marinated vegetables, sliced thin: avocado, beets, carrots (shredded or curled), cole slaw in vinaigrette, cucumber, radish, shaved fennel
  • Fruit: sliced apples, pears or other favorite
  • Grilled vegetables, pimento
  • Lettuce: arugula, baby spinach, iceberg or romaine (shredded), watercress
  •  
    Spreads

  • Compound butter (flavored butter)
  • Dijon, whole grain or honey mustard (or spring for some fancy mustards like walnut mustard and violet mustard—see the different types of mustard)
  • Flavored mayonnaise (add curry, dill or other herbs, hot sauce or chiles, relish or anything else to plain mayo)
  • Herbed yogurt
  •  
    Garnishes

  • Fresh herbs, minced
  • Capers
  • Dried blueberries, cherries, cranberries
  • Nuts: slivered almonds, chopped pecans or pistachios
  •  
    Some Of Our Family Favorites

  • Roast beef, tomato, avocado, red onion and baby spinach leaves, arugula or watercress on buttered whole-grain toast.
  • Caramelized onions and Gorgonzola or other blue cheese on rye toast, put under the broiler until the cheese just starts to melt, garnished with fresh chervil or other herb.
  • Ham, sliced roasted potatoes and Emmental or other hard cheese, on rye with honey Dijon; garnished with chopped chives and dried cranberries.
  • Smoked salmon, salmon caviar, goat cheese, red onion and marinated sliced cucumber on pumpernickel bread with a fresh parsley garnish.
  • Breakfast tartines of goat cheese and honey drizzle; smoked salmon, cream cheese and red onion; peanut butter and banana.
     
    Send us your favorite combinations!

      

  • 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