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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

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

    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.

      

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