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 Breakfast

TOP PICK OF THE WEEK: Lärabar’s Renula “Granola”

The Lärabar brand of healthy, gluten free energy bars (now owned by General Mills) has reinvented granola. They call their new product Renola.

The reinvention substitutes nuts for the traditional oats in granola. As a result, Renola is grain free, gluten free, soy-free and dairy-free. It is certified kosher by OU.

It’s also crunchy and complex, with 6g protein per serving.

A blend of non-GMO fruits, nuts, seeds and spices, Renola debuts in three flavors:

  • Berry Renola: almonds, cashews, pecans, sunflower seeds, molasses, blueberries, dried apple, raspberry powder, lemon juice, cinnamon, sea salt, vanilla.
  • Cinnamon Nut: almonds, sunflower seeds, molasses, pumpkin seeds, pecans, raisins, cashews, tapioca syrup, cinnamon, vanilla.
  • Cocoa Coconut: almonds, pecans, cashews, cocoa nibs, sunflower seeds, pumpkin seeds, toasted coconut, coconut oil, cocoa powder.
  •  
    They are purchased in 1.25-ounce single serve packets. We received samples from the manufacturer and are pleased to report: the Berry and Cinnamon Nut flavors are superb.

    And Cocoa Coconut? The sample we received was a disappointment, with marginal cocoa flavor and a bit of coconut too dessicated to be enjoyable.

    But that doesn’t diminish the excitement of the other two flavors. They are wonderful, and thus, our Top Pick Of The Week.
     
    WAYS TO ENJOY RENOLA

  • On yogurt or cottage cheese
  • On oatmeal or other hot cereal
  • As a snack from the pack
  • In baking (add to cookie dough, for example)
  • As a dessert or salad garnish
  •  

    berry-renola-230

    Berry Renola, a nut-based replacement for conventional granola. Photo courtesy General Mills.

     

    Renola is currently available at select Target stores nationwide, as well as a variety of grocery chains including Kroger, Meijer, Ahold, Safeway and Shaws, with others to come. The suggested retail price is $1.79 per package.

    For more information about Lärabar and Renola, visit Larabar.com.

      

    Comments

    TIP OF THE DAY: Rethink Your Breakfast Cereal

    assorted-bowls-kelloggs-230

    What’s missing from these bowls of cereal?
    Check the list below! Photo courtesy
    Kellogg’s.

     

    A recent survey revealed that when hearing the term “protein and grains,” only 20% of Americans think of cereal and milk. We’d be in that group.

    So Kellogg’s, America’s cereal powerhouse, created a pop-up restaurant, Recharge Bar, to educate families about the power of protein and grains found in a serving of dry breakfast cereal and one cup of skim milk. It popped up in our neighborhood at the end of June.

    Visitors were treated to a menu of “cereal, milk, fruit and more” recipes developed by Christina Tosi, owner of Momofuku Milk Bar in Brooklyn, New York. The idea is, if you rethink breakfast cereal, you can invent more tasty options, good-for-you options to enjoy not just for breakfast, but for snacks and other meals. (We’re part of the contingent that can happily have a bowl of cereal for dinner.)

    Beyond cereal, milk and fruit, Tosi added some “flavor boosts,” including nut butter, nuts, spices, herbs, and even fresh-ground coffee. Her menu:

  • Banana Nut: Special K Original Cereal, skim milk, almond butter drizzle, fresh banana slices.
  • Berry Au-Lait: Kellogg’s Frosted Mini Wheats, Milk Bar Cereal Milk (recipe below), ground coffee, fresh raspberries.
  •  

  • Cinnamon-Apple: Special K Protein Cereal, plain yogurt, ground cinnamon, fresh apple slices.
  • Pistachio Lemon: Special K Original Cereal and Frosted Flakes, 2% milk, pistachio nuts, thyme.
  • The King: Kellogg’s Raisin Bran, skim milk, toasted peanuts, banana chips.
  • Tropical Mermaid: Kellogg’s Frosted Mini Wheats and Rice Krispies, skim milk, toasted coconut flakes, sesame seeds, fresh pineapple slices.
  •  
    Inspired? The next time you open your kitchen cupboards, scan the shelves to see what might belong in tomorrow’s bowl of cereal. Lemon zest? Nutella? Stone fruit?

    Learn more at Kellogg’s microsite, Cereal And Milk.
     
    BEYOND MILK

    Not everyone loves cow’s milk. Consider replacing it with almond milk, soy milk or yogurt. Don’t restrict yourself to the plain flavors, either. Chocolate lover? Try chocolate almond or soy milk.

    Go global with kefir, which originated in the North Caucasus Mountains of Russia lassi from India, yogurt-like drinks.

    Or, try Christina Tosi’s “Cereal Milk.”

    This recipe is served at Momofuku Milk Bar, where it is served as a beverage and used in recipes like panna cotta. The restaurant says that “it tastes like the milk at the bottom of a bowl of Corn Flakes.”

    To us, it tastes like whole milk infused with a substantial amount of malted milk. It’s heady stuff. Frankly, we’d rather have plain milk with our cereal. But for the many fans, here’s the recipe:

     

    RECIPE: CEREAL MILK™

    Ingredients For 2-1/2 Cups/4 Servings

  • 2-3/4 cups Corn Flakes
  • 3-3/4 cups cold milk
  • 2 tablespoons tightly packed) light brown sugar
  • 1/4 teaspoon kosher salt
  •  
    Preparation

    1. PREHEAT the oven to 300°F.

    2. SPREAD the Corn Flakes on a parchment-lined sheet pan. Bake for 15 minutes, until lightly toasted. Cool completely. Toasting the cornflakes before steeping them deepens the flavor of the milk.

    3. TRANSFER the cooled cornflakes to a large pitcher. Pour the milk into the pitcher and stir vigorously. Let steep for 20 minutes at room temperature.

     

    cherrymktginst-ps-230

    No fresh fruit? Use dried. Raisins are popular, but we think dried cherries are even better. Add some pistachios and a sprinkle of cinnamon. Photo courtesy Cherry Marketing Institute.

     

    4. STRAIN the mixture through a fine-mesh sieve, collecting the milk in a medium bowl. The milk will drain off quickly at first, then become thicker and starchy toward the end of the straining process. Using the back of a ladle (or your hand), wring the milk out of the cornflakes, but do not force the mushy cornflakes through the sieve.

    5. WHISK the brown sugar and salt into the milk until fully dissolved. Taste the Cereal Milk. If you want it a little sweeter, add a little more brown sugar. If you want a more mellow flavor, add a splash of fresh milk and a pinch of salt.

    6. USE immediately or store in a covered pitcher or jar, refrigerated, for up to 1 week.

      

    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

    RECIPE: Baked French Toast

    baked-french-toast-souffle-driscolls-230r

    You can bake French toast instead of frying it. Photo courtesy Driscoll’s.

     

    This recipe, from Driscoll’s, is called Baked French Toast Soufflé. Although the word does mean “to puff up” in French, and the slices of bread puff up very slightly, it’s not what Americans think of as soufflé.

    To manage expectations, we removed the “soufflé.” What remains is a festive and delicious special-occasion breakfast or brunch. Consider it for Father’s Day.

    The best part is that nearly all of the preparation can be done the day before. The only thing left to do in the morning is to put the pan in the oven and make the coffee.

    Prep time is 15 minutes, cook time is 40 minutes. Driscoll’s uses blackberries; but you can use any berry or other fruit, such as banana.

     

    RECIPE: BLACKBERRY GRAND MARNIER FRENCH TOAST

    Ingredients For 6 to 8 Servings

    For The French Toast

  • 1 pound loaf brioche or challah bread
  • 8 large eggs
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3 tablespoons Grand Marnier or other orange liqueur
  • 1/2 cups sugar
  • 2 teaspoons finely chopped orange zest
  • 1 teaspoon vanilla extract
  • 1/4 teaspoons freshly grated nutmeg
  • 1/2 teaspoons salt
  •  

    For The Blackberry Sauce

  • 2 packages (6 ounces or 1-1/3 cups each) blackberries, divided
  • 1 cup sugar
  • 1 tablespoon fresh lemon juice
  • Confectioners’ sugar, for dusting
  •  
    Preparation

    1. SLICE bread into 1-inch slices and arrange in a buttered 9 x 13-inch baking dish, overlapping the slices in 2 rows.

    2. WHISK eggs, milk, heavy cream, Grand Marnier, sugar, orange zest, vanilla, nutmeg and salt until well blended. Pour mixture over bread slices soaking them evenly with the egg mixture. Cover and refrigerate overnight. In the morning…

    3. TAKE the baking dish out of the refrigerator and preheat oven to 350°F. Place the pan in the middle of the oven and bake until golden and lightly puffed, about 40 minutes. Meanwhile…

     

    http://www.dreamstime.com/royalty-free-stock-image-blackberries-basket-image26804436

    It’s blackberry season: Enjoy! Photo by Pretoperola | DRM.

     

    4. MAKE the blackberry sauce. Place 2 cups berries, sugar and lemon juice in a nonreactive pan over medium heat. Heat until the sugar dissolves and the berries give up some of their juice. Puree and press through a fine mesh strainer to remove the seeds. Return sauce to the pan and add remaining berries. Keep warm until serving.

    5. SERVE: Put a square of the French toast on a plate, sprinkle with confectioners’ sugar and top with remaining blackberries and sauce.

      

    Comments

    RECIPE: Stout Doughnut Holes With Bacon Jam

    doughnut-holes-bacon-jam-2-southwaterkitchen-chicago-230

    Doughnut holes filled with bacon jam. Photo courtesy South Water Kitchen | Chicago.

     

    June 6th is National Donut Day, commemorating the “donut lassies,” female Salvation Army volunteers who provided doughnuts—and also writing supplies, stamps, clothes-mending and home-cooked meals—for soldiers on the front lines.

    Approximately 250 Salvation Army volunteers provided assistance to American soldiers in France during World War I, starting in 1917.*

    The Salvation Army’s Ensign Margaret Sheldon and Adjutant Helen Purviance cleverly thought of frying donuts in soldiers’ helmets. With limited resources, these treats were fried, only seven at a time.

     
    *In 2013, 30 million Americans received assistance from The Salvation Army’s 3,600 officers, 60,000 employees and 3.4 million volunteers.

     
    Here’s a treat for today, and for your consideration for Father’s Day breakfast or brunch: stout-accented doughnut holes stuffed with bacon jam. It’s gourmet “man food.”

    The sweet and savory doughnut creation comes from chef Roger Waysok of the South Water Kitchen in Chicago, which specializes in pairing craft beers with its cuisine. Not surprisingly, there’s beer in the recipe.

     
    RECIPE: STOUT DOUGHNUT HOLES WITH BACON JAM & SALTED CARAMEL GLAZE

    Ingredients For 13-16 Doughnut Holes

  • .5 ounce fresh yeast
  • 1 cup stout
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 3 egg yolks
  • 1/4 cup cream
  • 1 teaspoon vanilla
  • 3 tablespoons butter
  • 2¾ cups all-purpose flour
  •  

    Preparation

    1. DISSOLVE yeast in warm beer (make sure beer is 100°-120°F).

    2. ADD flour and sugar; mix in a stand mixer with dough hook attachment.

    3. ADD vanilla and egg yolks one at a time, allowing eggs to incorporate into dough.

    4. ADD cream and butter, mixing well, slowly increasing speed to high. When dough pulls away from the side it is ready.

    5. COVER dough in a bowl and keep in at room temperature; allow to rise and double in size.

    6. PORTION dough and roll into small balls about an ounce in weight. Place on a parchment lined cookie sheet and cover.

    7. REFRIGERATE for one hour, then deep fry at 350°F until golden brown. Set on paper towels to drain. Fill with bacon jam (recipe below).

     

    doughnut-holes-bacon-jam-southwaterkitchen-chicago-230

    Another view of doughnut holes with bacon jam. Photo courtesy South Water Kitchen | Chicago.

     

    RECIPE: BACON JAM

    Ingredients

  • 1 pound bacon
  • 2 cups balsamic vinegar
  • 2 onions, diced
  • 3 cups sugar
  • 1 cup stout
  •  
    Preparation

    1. COOK bacon and onions together in a pot until slightly brown. Add beer, balsamic and sugar. Reduce heat to low and continue to cook until slightly thick, about 30 minutes.

    2. BLEND mixture in a blender or food processor until smooth and thick. Cool and mixture will thicken as it cools. Once cooled, fill doughnut holes with bacon jam using a piping bag.

     
    WHY STOUT?

    The darkest and heartiest of beers, stout is differentiated from other ale by its brown-black color, chocolate-coffee flavors and fuller body. This is achieved by brewing with barley that has been dark-roasted to the point of charring (think of espresso beans, compared to a medium-roast coffee).

    Stout is thus both darker and maltier than porter, has a more pronounced hop aroma, and may reach an alcoholic content of 6% to 7%. Stout originated in Ireland, where most traditional stouts are very rich, yet sharp and slightly bitter.

     
    DOUGHNUT VS. DONUT

    An old word for ball was nut; a doughnut is literally a nut (ball) of dough. The name was first used in print in 1809 by American author Washington Irving (using the pen name Diedrich Knickerbocker). The pastry he described resembled what we call doughnut holes today, rather than the styles of fried dough that evolved into rings or filled pastries.

    The spelling “donut” appeared some 100 years later but did not immediately catch on. That impetus goes to Dunkin’ Donuts, founded in 1950.

    Donut is a easier to write, but we prefer the old-fashioned elegance of doughnut. Take your choice.

      

    Comments

    FOOD FUN: Lobster Poached Eggs

    lobster-poached-egg-ruschmeyers-montauk-230sq

    Lobster poached egg. Photo courtesy
    Ruschmeyer’s | Montauk.

     

    On the brunch menu at Ruschmeyer’s Hotel in Montauk, New York, is an egg sandwich.

    It’s not a humble egg sandwich. One side of the toasted English muffin contains a sunnyside-up egg over melted Emmental cheese; the other side has lightly dressed baby arugula topped with poached lobster.

    We’ll have two, please.

    Or more likely, we’ll be heading out to buy some s will making be making our own version for Father’s Day, along with a garnish of salmon caviar.

    The menu also features a seaside version of Eggs Benedict: poached egg, hollandaise, and chives, but replacing the Canadian bacon with blue-claw crab.

     

    If you’re nowhere near the hotel, consider making a special brunch by whipping up your own version of both dishes.

     
      

    Comments

    TIP OF THE DAY: Try Baked Oatmeal

    If you love oatmeal—or if porridge isn’t your thing—here’s a new way to try it: baked oatmeal!

    Simple yet delicious, kids can help measure and stir ingredients. The recipe finishes in the oven while you’re brewing the coffee.

    Prep time is five minutes, cook time is 40 minutes.

    Thanks to Driscoll’s and recipe developer and blogger, Maria Lichty from Two Peas and Their Pod, for this delicious idea. Here are more berry recipes from Driscoll’s.

    RECIPE: STRAWBERRIES & CREAM BAKED OATMEAL

    Ingredients For 6 Servings

  • 2 cups old fashioned oats/rolled oats (the different types of oats/oatmeal)
  • 1/3 cup light brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  •  

    baked-oatmeal-driscolls-230sq

    For a treat, bake oatmeal like a casserole. Photo courtesy Driscoll’s.

  • 2 cups heavy cream
  • 1 large egg
  • 3 tablespoons unsalted butter, melted
  • 1-1/2 teaspoons vanilla extract
  • 1-1/2 cups sliced hulled strawberries or other berries (we used a combination of blueberries, raspberries and strawberries)
  •  

    Nutritious rolled oats in a rustic setting.  Shallow dof

    Old-fashioned oats. Photo by Kelly Cline |
    IST.

     

    Preparation

    1. PREHEAT oven to 350°F. Grease an 8 x 8-inch baking pan and set aside.

    2. STIR together oats, brown sugar, baking powder, cinnamon and salt in a large bowl.

    3. WHISK together heavy cream, egg, butter and vanilla in a separate bowl. Pour heavy cream mixture over oat mixture and stir until combined. Add 1 cup sliced strawberries.

    4. POUR into prepared baking dish. Gently pound baking dish on the countertop to make sure cream moves through oats. Scatter remaining strawberries over top of the oatmeal.

    5. BAKE 40 minutes, or until top is golden brown and oat mixture has set. Remove from oven and let cool 5 minutes. Serve warm.
     
    WHY IS OATMEAL SO GOOD FOR YOU?

    Check out these oatmeal health benefits.

     
    WHAT IS PORRIDGE?

    Porridge is a dish made by boiling ground, crushed, or chopped cereal grains in water or milk. Optional flavorings can be added, from spices to fruits or cheese.

    Porridge is usually served hot in a bowl or dish. It may be sweetened with sugar or served as a savory dish (cheese grits is an example).

    Any cereal grain can be turned into porridge. Buckwheat, oats, wheat (Cream of Wheat, Wheatena) and rice (Cream of Rice) are most popular in the U.S. Worldwide, barley, fonio, maize, millet, rice, rye, sorghum, triticale and quinoa are also made into porridge.

      

    Comments

    FOOD FUN: Gnocchi For Breakfast

    pan-fried-gnocchi-fried-egg-giovannirana-230

    Pasta for breakfast! Photo and recipe
    courtesy Giovanni Rana.

     

    Here’s a fun idea for breakfast or brunch: “Gnocchi Homefries,” made with potato gnocchi instead of sliced potatoes, in yummy sage brown butter.

    Sauté with pancetta, onions and rosemary; or add sausage, and freshly-grated Parmigiano-Reggiano cheese. Or add it all, topped with a poached or fried egg.

    This recipe is courtesy of Giovanni Rana, which used its delicious Gnocchi di Patate (potato gnocchi) Home Fries with Pancetta and Sage Brown Butter Fried Eggs for a romantic brunch. Find more recipes on the website.

    RECIPE: POTATO GNOCCHI HOME FRIES

    Ingredients

    For The Home Fries

  • ½ – 8.8-ounce package Giovanni Rana Gnocchi di Patate
  • 2 teaspoon extra virgin olive oil
  • 1 ounce pancetta or bacon, cut into ¼” strips (easier to cut when frozen)
  • 1/2 onion, diced
  • ½ teaspoon finely chopped rosemary or sage
  • 2 teaspoon vegetable oil, such as canola
  • 1 tablespoon unsalted butter
  • Kosher salt, to taste
  • 2 tablespoons Parmigiano-Reggiano cheese, grated
  •  
    For The Eggs

  • 2 tablespoons unsalted butter
  • 6 leaves fresh sage
  • 2 eggs
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  •  

    Preparation

    1. SAUTÉ pancetta or bacon over medium/low heat with extra virgin olive oil in a nonstick pan. When crispy, remove to a paper towel to drain. Add onions and chopped rosemary and sauté over medium heat until tender and starting to brown; about 7-9 minutes. Remove to a bowl and wipe pan clean.

    2. HEAT 2 tablespoons vegetable oil in the nonstick pan over high heat until almost smoking. Add the gnocchi and sauté, constantly tossing to prevent burning, until they are golden brown. Turn off heat.

    3. RETURN onions and pancetta to the pan. Add 2 tablespoons unsalted butter and toss until butter is melted. Empty contents of pan into a bowl. Add Parmigiano-Reggiano and toss.

    4. MELT 2 tablespoons unsalted butter in a small nonstick pan over medium heat. Add fresh sage leaves and swirl pan until the butter begins to brown. Turn heat off and allow the pan to cool slightly; about 1 minute. Add the eggs and season with kosher salt and freshly ground black pepper. Fry the eggs on medium/low heat to desired doneness, spooning some of the brown butter over top of them a few times; about 2-1/2 minutes for sunny side up.

     

    sauce-pasta-bag-230

    Giovanni Rana’s potato gnocchi are just one of the company’s delicious fresh pastas and sauces. Photo by Elvira Kalviste | THE NIBBLE.

     

    5. PLATE the home fries and top with fried eggs.

      

    Comments

    RECIPE: Poached Egg With Lentils & Arugula

    lentils-poached-egg-theculinarychronicles-230

    A delicious trio of tastes: poached eggs,
    lentils and arugula. Photo courtesy
    CulinaryChronicles.com.

     

    We love to discover new food blogs and introduce our readers to their bounty. Today, we’d like to present a recipe from Nam of Culinary Chronicles. We encourage you to visit her blog for more.

    Nam used Safest Choice pasteurized eggs in this recipe. Pasteurized eggs are recommended in dishes that use raw eggs without further cooking (Caesar salad, mousse and steak tartare, for example). In this recipe the eggs are fully cooked, so pasteurized eggs are a nice luxury.

    Consider this tasty trio of protein, legume and green, leafy vegetable for weekend brunch or lunch, and a celebration of National Egg Month (see all the May food holidays).

    RECIPE: POACHED EGGS OVER LENTILS &
    ARUGULA

    Ingredients For 4 Servings

  • 2 tablespoons unsalted butter
  • 1 tablespoon vegetable oil
  • 1 cup diced celery
  • 1 cup diced carrots
  • 2 cups chopped leeks, thoroughly washed and dried
  • 1 tablespoon minced garlic
  • ¼ teaspoon red chili flakes
  • 4-5 sprigs fresh thyme
  • 1 cup lentils
  • ½ cup white wine
  • 3 cups unsalted vegetable stock
  • 1 dried bay leaf
  • 1 tablespoon white vinegar
  • 4 eggs
  • Kosher salt
  • Fresh-ground black pepper
  • 2 cups fresh arugula leaves
  • 4 ounces Parmesan cheese shavings
  • Quality extra virgin olive oil
  •  

    Preparation

    1. MELT the butter with the olive oil in a heavy bottom pot, over medium heat. Add the celery, carrots, leeks and garlic. Sauté until softened but not browned—about 5-7 minutes.

    2. ADD the red chili flakes, thyme sprigs, and cook for 1-2 minutes, stirring frequently. Stir in the lentils and then pour in the wine. Continue simmering until the wine has reduced and is nearly evaporated.

    3. ADD the vegetable stock and bay leaf and bring the liquids to a boil. Partially cover the pot and reduce to a simmer. Cook the lentils for about 25-30 minutes or until tender. While the lentils cook…

    4. BEGIN POACHING the eggs. Fill a separate pot 3/4 full of water and bring to a rolling boil. Pour in the vinegar and slightly lower the heat. Crack one egg into a small bowl. Take a spoon and swirl it around quickly in the pot to make a whirlpool in the water. Slowly pour the egg into the center of the whirlpool. The movement of the whirlpool will help the egg form but you can also use a spoon to help it along.

     

    arugula-salvatica-wild-burpee-230

    There are different varieties of arugula available. We prefer baby arugula, which has just enough pepperiness and none of the bitterness of some other varieties. Photo courtesy Burpee.

     

    After about 2 minutes…

    5. USE a slotted spoon to remove the egg and set aside in a warm bowl of water. Cook the eggs just under of how you’d normally like your eggs. Repeat with the remaining eggs. Once done, cover the pot and turn the heat down to low to keep the water hot.

    When the lentils are tender…

    6. REMOVE the thyme sprigs and bay leaf. Drain any excess stock that may remain. Season with kosher salt and black pepper as needed. Toss the lentils with the arugula leaves and use a slotted spoon to plate into 4 dishes. Using the slotted spoon…

    7. DIP each poached egg into the pot of hot water to rewarm it. Gently blot them dry with a paper towel and place on top of each lentil mound. Place Parmesan cheese shards over plate and drizzle the tops with a bit of the olive oil. Garnish with additional thyme sprigs and serve immediately.

     
    FOOD TRIVIA: THE DIFFERENCE BETWEEN PARMESAN AND PARMIGIANO REGGIANO

    In the European Union, Parmigiano-Reggiano is a D.O.P.-protected term that can only be used by members of the Consorzio del Formaggio Parmigiano-Reggiano, which approves each and every wheel of cheese as meeting the highest Consorzio standards (substandard cheeses are removed from the process before aging concludes).

    However, in 2008 the E.U. also defined the term “Parmesan” to refer to the genuine Consorzio cheeses. Prior to then, Parmesan referred to Parmigiano-Reggiano-style cheeses made outside the D.O.P.-designated regions of Emilia-Romagna and Lombardy. Thus, within the E.U., Parmesan and Parmigiano-Reggiano are the same cheese. (Why ask why?)

    In the U.S. and other parts of the world, the word “Parmesan” is not regulated. A cheese labeled as Parmesan in the U.S. is a domestic cheese approximating Parmigiano-Reggiano.

    Why is the word capitalized? It’s an editorial choice. Both Parmesan and Parmigiano are adjectival forms of Parma, the city in the Italian region of Emilia-Romagna where the cheese originated. We would apply the same style, for example, to an Iowan cheese or a Chicagoan cheese (as opposed to an iowan cheese or chicagoan cheese).

    Here’s more about Parmigiano-Reggiano cheese.

      

    Comments

    RECIPE: Egg-Stuffed Peppers

    We’re always looking for new brunch recipes. This one, a different take on stuffed peppers from Heidi of FoodieCrush.com, lets you prep ahead and let the oven finish the dish.

    “Colorful, sweet bell peppers are the mainstay of the show,” says Heidi, “but the flavor melds of butternut squash with thyme and sweet hint of brandy are what makes this meal memorable.”

    RECIPE: BAKED EGGS IN STUFFED PEPPERS

    Ingredients For 6 Servings

  • 3 sweet bell peppers, red, orange or yellow
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 2 cloves garlic, diced
  • 1/2 cup onion, chopped
  •  

    Baked-Eggs-Peppers-FoodieCrush-GoBoldwithbutter-230

    A refreshing variation on stuffed peppers. Photo courtesy FoodieCrush.com | Go Bold With Butter.

  • 1 pound butternut squash, peeled, seeded and cut into a large dice, about 2 cups
  • 1 teaspoon dried thyme leaves
  • Kosher salt
  • 1/4 cup brandy
  • 1/2 cup ricotta cheese
  • 1/4 cup crumbled feta cheese
  • 6 eggs
  • 2 cups prepared marinara sauce
  • Freshly ground black pepper
  •  

    Preparation

    1. PREHEAT oven to 400°F.

    2. CUT peppers in half and remove ribs and seeds. Place cut side up in shallow microwave safe bowl or dish. Add 1/3 cup water to bowl. Sprinkle peppers with kosher salt and cover with plastic wrap. Microwave on high for 5 minutes. Remove and set aside.

    3. HEAT large skillet over medium high heat and melt butter and olive oil. Add garlic and cook for 1 minute, stirring after 30 seconds. Add onion and sauté for 2-3 minutes, stirring occasionally. Add butternut squash, thyme leaves and kosher salt and cook for another 5 minutes. Remove from heat. Add brandy.

    4. RETURN to heat and cook for 4-5 more minutes until brandy has cooked down and squash has softened and is easily pierced with a fork. Keep warm and add Ricotta and Feta cheese. Taste and season with more salt if desired.

    5. POUR marinara sauce in bottom of 9 x 12 inch baking dish. Place peppers cut side up and spoon 1/2 to 3/4 cup of butternut squash mixture into each pepper, creating a hollow for egg. Bake peppers and squash mixture for 10 minutes or until warmed through. Remove from oven.

    6. CAREFULLY BREAK egg into small ramekin or measuring cup and slowly pour into each pepper taking care not to overflow egg. Repeat until each pepper is filled. Season with freshly ground black pepper and bake peppers for 10-12 minutes or until whites of eggs are set. Serve each pepper with marinara sauce and extra feta cheese as desired.

      

    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
    Twitter Auto Publish Powered By : XYZScripts.com