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 Entertaining

TIP OF THE DAY: Ways To Cook Fish

Lent began yesterday, the 40-day period from Ash Wednesday to Holy Thursday (this year on April 2nd). During Lent, observers recognize Christ’s sacrifice by giving up something pleasurable. Around the world, the most common Lenten practice is to give up meat. In the U.S., seafood sales soar during the six weeks of Lent.

Whether you’re a lent observer, or simply want to eat more healthfully, here’s inspiration from GetFlavor.com, a magazine and website for professional chefs.

  • Baked fish: salmon wrapped in phyllo dough with dill and lemon sauce; quiche; en papillote; Salmon Wellington
  • Cured/pickled/smoked: ceviche, gravlax, pickled herring; smoked bluefish, cod, salmon, trout, tuna fillets; smoked fish pâté
  • Deep-fried fish: battered, tempura or breaded; calamari, fish and chips, fritters, nuggets, shrimp
  • Dips and spreads: pâté, taramasalata, whitefish
  • Grilled fish: whole fish or fillets; kebabs or skewers; cod, sardines, shrimp, snapper, whitefish
  •  

    pan-sauteed-catfish-230

    It couldn’t be easier: Pan-sautéed fish topped with a light salad. Photo courtesy Whole Foods Market.

  • Pan-fried or sautéed fish: Trout, soft-shell crab, salmon or trout patties
  • Poached fish: crab legs, salmon, shrimp cocktail, whitefish
  • Raw fish: carpaccio, sashimi, sushi, tartare, tataki
  • Roasted fish: fillets, steaks, whole fish
  • Steamed fish: fillets, steaks or whole fish; mussels, gefilte fish
  • Stews and casseroles: bisque, bouillabaisse, chowder, cioppino, curry, gumbo
  • Stir-fried and sautéed fish: Asian-style stir fry, blackened, with pasta
  • Specialty: caviar, crêpes, flan, mousse, pancakes, poke, risotto
  •  

    black-bass-porcini-brodetto-scottconant-230

    You can make this nicely-plated restaurant dish. Just place grilled bass or other fish atop a bed of grains or vegetables and surround with broth or sauce. In a pinch, you can make a sauce from a can of creamed soup. Photo courtesy Chef Scott Conant.

     

    BOILING, POACHING OR STEAMING: THE DIFFERENCE

    These three related cooking techniques are both healthful and easy. Here are the nuances:

    Poaching

    Poaching is a gentle cooking method used to simmer foods in a hot, but not boiling, liquid. Water is often used as the poaching liquid but its flavor is often enhanced with broth or stock, juice, vinegar or wine.

    Typically, vegetables (carrot, celery, onion), citrus (lemon, lime, orange), herbs and/or spices are added to the liquid for additional depth of flavor. Chicken breasts, eggs, fish/seafood and fruit are good candidates for poaching.
     
    Boiling

    Boiling is more intense than poaching. Foods are cooked in rapidly bubbling liquid, most often water. Poaching is best suited to foods such as starches and vegetables that can withstand the high heat and the agitation of rapidly moving water.

    Beets, broccoli, carrots, cauliflower hearty greens (collards, kale, turnip greens), pasta, potatoes and rice are some of the most frequently-boiled foods.

     
    Steaming

    With this technique, foods are cooked by steam generated from boiling liquid. Water is most often used because little to no flavor is transferred to the food from the steam. Since there’s no direct contact with water, steaming retains the shape, texture and bright color (e.g., of asparagus or other vegetables and fruits) without becoming water-logged or soggy.

    Steaming also prevents vitamins and minerals from dissolving into the cooking liquid. Fruits, proteins, vegetables and even desserts—cakes, custards and puddings) can be steamed.

    For instructions on each of these techniques, visit CampbellsKitchen.com.

      

    Comments

    FOOD FUN: Oscar Party Sushi

    If your Oscar party will include sushi, how about a platter that looks like a director’s slate?

    This fun idea comes from SushiShop, which isn’t selling the “director’s slate” platters but developed this as part of an advertising campaign.

    You can make it yourself with:

  • 10 pieces of salmon nigiri (fish atop rice pads)
  • 10 pieces of tamago nigiri (egg custard)
  • 24 pieces of pieces of black caviar roll in green soy wrappers (or a cucumber wrap), topped with a dab of green mayonnaise (or a piece of edamame)
  •  
    Your local sushi restaurant can create this for you, or work with you to create a different design with different sushi varieties (check them out in our beautiful Sushi Glossary).

     

    sushi-directors-slate-sushishop-230

    Cut! Eat! Photo courtesy SushiShop.com.

     

    Unless you’re a mogul, you can buy affordable black lumpfish caviar or black capelin caviar. We found 12 ounces for $29.99 and $14.95, respectively, on Amazon.

    Check out the different types of caviar.

      

    Comments

    SUPER BOWL: The “Bivalve Bowl”

    From January 26th through January 31st, the New England Patriots-Seattle Seahawks Super Bowl match-up will be preceded by a competition between bodaceous bivalves.

    The storied Grand Central Oyster Bar in the heart of Manhattan is hosting “Super Bowl XLIX Oyster Platter,” pitting two New England oysters (Katama and Wellfleet) against two Washington challengers (Discovery Bay and Skookum—note that oysters are typically named for the bodies of water where they are harvested).

    Chef Sandy Ingber has selected beverage pairings to complement the oysters: for Patriots fans, Cisco “Whales Tale” Pale Ale from Nantucket; for Seahawks fans, Washington State’s Chateau St. Michelle 2013 Dry Riesling 2013.

    If you have a supplier of fresh oysters and a talent for shucking, you can serve this gourmet fare during the game.

    If not, call the Grand Central Oyster Bar for lunch or dinner reservations: 1.212.490.6650. The eight-oyster combination is $22.35 with beverages extra.

     

    Wellfleet-Mass-230r

    Game on: Will these Wellfleet oysters from Massachusetts best the Skookums from Washington? Photo courtesy J.P.’s Shellfish.

     

      

    Comments

    TIP OF THE DAY: Pizza & Beer Flight

    pizza-beer-flight-bowery-st.com-230r

    Enjoy different beers with your pizza. Photo courtesy Delancey Hollywood.

     

    Why don’t all pizza restaurants offer a beer tasting flight?

    Delancey Hollywood has it right: a tasting of four different beers to enjoy with your pizza.

    If you can’t make it to Hollywood, create the concept at home. How about debuting it during the Super Bowl?

    Since most people don’t want to consume four entire beers with a pizza, buy plastic tumblers for shorter pours.

    The biggest challenge is what beers to offer. You can do a tasting of four different lagers or other beer types to compare brands, or mix it up: an ale, IPA, lager and stout, for example.

    We’re so into this idea, we’re going to have it for lunch today.

    Now, the second biggest challenge: What type of pizza to order?

     

      

    Comments

    TIP OF THE DAY: Cranberry Martini Taste-Off

    You can make a Cranberry Martini with cranberry liqueur, or you can use cranberry sauce to make a novelty version of the drink.

    We adapted this recipe from Cooking Channel mixologists Alie Ward and Georgia Hardstark.

    Why not have a Cranberry Cocktail Challenge at your holiday celebration? Mix up a batch of Cranberry Sauce Cocktails and another of Cranberry Martinis (made with cranberry juice—recipe below) and let the guests choose their favorite.

    RECIPE: CRANBERRY SAUCE COCKTAIL

    Ingredients Per Drink

  • 2 tablespoons cranberry sauce (without whole berries)
  • 2 ounces vodka (you can use gin or tequila if you prefer)
  • 1/2 ounce fresh lime juice
  • 2 dashes bitters
  • Ice cubes
  • Garnish: sprig of fresh rosemary
  •  
    Preparation

    1. COMBINE the cranberry sauce, vodka, lime juice and bitters in a shaker.

       

    cranberry-sauce-cocktail-ward-hardstark-230

    Turn leftover cranberry sauce into a cocktail. Photo courtesy Alie Ward | Georgia Hardstark.

     
    2. ADD the ice and shake very vigorously for 45 seconds. Strain into a chilled Martini or coupe glass.

    3. GARNISH with a sprig of rosemary.

     

    Cranberry-Martini-Penny Burt-IST-230

    A classic Cranberry Martini. Photo by Penny Burt | IST.

     

    RECIPE: CRANBERRY MARTINI

    At its simplest, the Cranberry Martini, a.k.a. Crantini, is a simple variation of a Cosmopolitan, which combines vodka, cranberry juice, triple sec and lime juice. The simplest Cranberry Martini recipe leaves out the last two ingredients. Whether you like a gin or vodka Martini, there are several ways to approach this cocktail.

    Ingredients Per Cocktail

  • 2 ounces vodka or gin
  • 1/2 to 1 ounce vermouth (optional)
  • 1/2 ounce cranberry liqueur or 2 ounces cranberry juice
  • Fresh, frozen or dried cranberries for garnish
  •  
    Preparation

    1. POUR the first three ingredients into a cocktail shaker or mixing glass with 2 ice cubes. Shake for 10 seconds and strain into a chilled Martini glass.

    2. FLOAT 3 cranberries for garnish.

     
    RECIPE: CRANBERRY LIME MARTINI

    This citrusy variation showcases the flavor synergies between lime and gin.

    Ingredients Per Cocktail

  • 2 parts gin
  • 2 parts freshly squeezed lime juice
  • 2 parts cranberry juice
  • Lime wedge or wheel for garnish
  •  
    Preparation

    1. STIR the ingredients in a cocktail shaker with ice.

    2. STRAIN into a chilled Martini glass. Garnish with a lime wedge.
     
    Let us know which recipe wins at your house!

      

    Comments

    TIP OF THE DAY: Go A-Wassailing

    christmas-punch-bowl-baccardi-230

    Christmas punch bowl. Photo courtesy
    Baccardi.

     

    If you live in a community where you can walk from home to home, how about going a-wassailing?

    No one has to sing—that’s caroling. But you certainly can combine the two.

    Line up friends to participate, have everyone make a different punch (or egg nog). Start at one house, work your way down the line and then, if you like, vote on the best. Make it an annual tradition.
     
    WHAT EXACTLY IS WASSAIL?

    “Wassail” began as a greeting among Anglo-Saxons, early Englishmen. Pronounced WASS-ul from the Middle English wæs hæil, it means “good health.” Centuries later, the term evolved into a drinking toast.

    The wassail bowl tradition began in the 14th century in southern England, home to apple groves galore and a lot of apple cider. The first wassail bowls contained hot mulled cider. When you come across references to “a cup of good cheer,” that’s what you were served.

     
    How does wassail fit in to these hot mulled drinks?

    During the holiday season in Merrie Olde [medieval] England, a host would invite friends over for a celebratory drink. The festivities began when the host held up the big bowl* of drink and exclaimed, “Wassail!”

    As wine became more plentiful—and there was a need to salvage bad batches of wine—hot mulled wine became an alternative to mulled cider.

    Both are still traditional Christmas drinks in Europe. Mulled wine is called Gløg in Sweden, Glögi in Finland and Glühwein in Germany.

    You don’t have to serve mulled cider or wine in your wassail bowl. There are many, many Christmas punch recipes, made with your favorite spirit or alcohol-free.

     
    *Today that big bowl is known as a punch bowl, but punch was not to arrive in Europe for three more centuries. Details below.

     

    WHAT DOES “MULLED” MEAN?

    If you consult a dictionary, you’d think that mulled wine is one that is studied or pondered. According to Harvard University, the origin of the word “mull” to mean heated and spiced is shrouded in mystery.

    Mulling spices are a blend of allspice, cinnamon, cloves and nutmeg (what some Americans call “pumpkin pie spices”). The recipe varies, and star anise, cardamom and peppercorns can also be included, along with dried fruit such as apples, orange rind and raisins.

    Thus, a “mulled” drink is one which has been prepared with these spices. The technique is to heat the drink with the spices and then strain them out before serving. Mulling spices may also be added to the brewing process to make spiced beer.

     
    HOW DOES PUNCH FIT IN?

    In the 17th century, merchant travelers of the British East India Company discovered the festive Indian drink, punch.

    The word “punch” is an English variation of the Hindi word, “panch.” Panch was made from five different ingredients: sugar, lemon, water, tea or spices and an alcoholic spirit. The word for “five” in Sanskrit is panchan–hence the name.

     

    Hot and Bothered-svedka-230

    Mulled cider, with an optional splash of vodka. Photo courtesy Svedka Vodka.

     

    The concept was brought back to Europe, where it became a mainstream drink at festive occasions.

    After carbonated water (soda water) became available in the late 18th century, it became a sixth ingredient, added to the punch for some effervescence. However, the word for six in Sanskrit is shata. “Shat” just doesn’t work, so we’ll stick with “punch.”

    Here’s a video recipe for wassail.

    This non-alcoholic version of a wassail recipe combines apple cider and pineapple juice: certain to be popular with the kids.

    Start planning to go a-wassailing!

      

    Comments

    GIFT: Chocolate Tray

    chocolate-tray-w-truffles-230

    Something special: a chocolate tray to serve chocolate truffles. Photo courtesy Fika NYC.

     

    Need a unique gift for a chocolate lover?

    How about a chocolate tray, that can be topped with chocolate truffles or other bonbons.

    The handcrafted tray is in the shape of a wine bottle in roughly the same (although two-dimensional) size, 13 x 4.5 inches.

    It’s sure to elicit oohs and ahhs, not to mention a discussion of when the tray itself will be eaten.

    The chocolate tray is $38.00 at FikaNYC.com.

     

     
      

    Comments

    TIP OF THE DAY: Feast Of The Seven Fishes

    grilled-octopus-scarpettabeverlyhills-230

    Seven courses mean smaller portions, like
    this taste of grilled octopus. Photo courtesy
    Scrapetta | Beverly Hills.

     

    You’ve still got plenty of time to plan a Feast of the Seven Fishes for Christmas Eve. Known as Esta dei Sette Pesci in Italy, the tradition was brought to the U.S. by Italian immigrants.

    Some background:

  • The tradition of eating seafood on Christmas Eve dates back to medieval times, to the Roman Catholic tradition of abstaining from meat or milk products on Fridays and specific holy days. Fish, typically fried in oil, was most often substituted.
  • Other traditional dishes included baccalà (salted cod fish), calamari and seafood (oysters, scallops, shrimp, smelts).
  • The tradition is believed to have started in southern Italy, in areas like Naples and Sicily. It is not a tradition in northern Italy.
  • Italian Catholics would receive Holy Communion during Midnight Mass on Christmas Eve. In the spirit of the holiday, there was abstention from meat prior to receiving communion.
  • The seven fishes may have represented the seven days of the week, but some families serve 13 varieties of fish, representing Jesus and the 12 apostles.
  • You don’t have to be a follower of the faith to participate in the feast. Adapt the tradition to your own celebration.

     

    WHAT SHOULD YOU SERVE?

    Anything goes. Italy has a wealth of coastline, so options were plentiful.

    You don’t have to cook it all: Assemble a group of people to bring their favorite fish and seafood dishes (a curated potluck).

    If you want to feast but don’t want to cook, check with local restaurants. For example, Chef Tony DiSalvo of the Viceroy Hotel in Santa Monica, California is presenting this tempting Feast of Seven Fishes menu at his restaurant, Cast:

  • Course 1: Baby Kale Caesar, White Anchovies, Garlic Croutons, Shaved Parmesan
  • Course 2: Kusshi Oysters, Mignonette, Cocktail Sauce
  • Course 3: Smoked Trout and Avocado, “Chips and Dip”
  • Course 4: Dungeness Crab Toast, Yuzu Mayonnaise
  • Course 5: Grilled Octopus Salad, Chickpeas, Olives and Feta
  • Course 6: Homemade Linguine with Clams, Mussels and Shrimp, Chilies and Herbs
  • Course 7: Lobster Risotto, Bisque Emulsion, Tarragon, Chervil and Chives
  • Dessert: Traditional Italian Cookies, Coffee, Tiramisu and homemade Limoncello
  •  

    MORE IDEAS

    Each course is half the size of a normal portion, and you can make easy-to-prepare appetizers for most of them. Here’s what we’ve served in past years:

  • Crab dip with crudités
  • Oyster shooters
  • Seafood paté or tuna-olive tapenade
  • Seafood chowder
  • Carpaccio or sashimi
  • Smoked salmon or gravlax
  • Shrimp cocktail
  • Crab cakes
  • Marinated seafood salad (calamari, octopus, shrimp, green and black olives, onion) over greens
  • Fried calamari
  •  

    lobster-risotto-mackenzieltd-230

    Lobster risotto. Photo courtesy MackenzieLtd.com.

  • Angel hair pasta with lobster, scallops or shrimp in a tomato cream sauce
  • Squid ink pasta with scallops and red caviar
  • Seafood risotto
  • Our favorite salmon dish of the moment
  •  
    For a kids’ menu, considera California roll, jumbo grilled shrimp, tuna noodle casserole, a seafood pasta dish and seafood-vegetable skewers.

    Here’s more about the Feast Of The Seven Fishes.

      

    Comments

    TIP OF THE DAY: Christmas Tree Napkin Fold

    A few decades back when napkin folds were a staple of fancy entertaining, we bought a book on the topic and created everything from fans to fleurs-de-lis.

    If you’re not familiar with the art of napkin folding, here are 27 basic napkin folds and many more types of napkin folding on Pinterest.

    Napkin folding may seem old fashioned, but every formal dinner table still features crisp napkins. And there’s no better time than Christmas dinner to show off.

    Here’s how to make the Christmas tree napkin fold in the photo, from crafting site Handimania.com.

     
    A BIT ABOUT NAPERY

    Napery is another term for linens used for household purposes, including napkins and tablecloths.

    In wealthy medieval households, there was an “office” responsible for the washing and storage of these items, headed by a naperer who worked closely with other offices.

     

    christmas-tree-napkin-handimania-230

    Fold green, red or white napkins into Christmas trees. Photo courtesy Handimania.com.

     
    These included the office of the laundry, charged with the washing and storage of clothing; and the office of the ewery, which managed the water and the vessels for drinking and washing. In smaller affluent households that couldn’t keep up with the Joneses (or the Lord Joneses), these three functions were managed by the same staff. [Source]

    Crisp napkins were folded in style at the tables of the 19th-century elite and through the early 20th century. The art has been kept alive at certain fine restaurants and catering establishments.

    These days, things are more casual at our home—except for very special holiday dinners. We’ll be folding Christmas tree napkins on the 25th!

      

    Comments

    TIP OF THE DAY: Write A Thanksgiving Poem

    If you’ve got time to fill before or after Thanksgiving dinner, have a poetry jam.

    Have guests compose their own poems, or print out some of the many at TeachingFirst.net for recitation. Here’s our choice:

    A THANKSGIVING DINNER
    by Maude M. Grant

    Take a turkey, stuff it fat,
    Some of this and some of that.
    Get some turnips, peel them well.
    Cook a big squash in its shell.
    Now potatoes, big and white,
    Mash till they are soft and light.
    Cranberries, so tart and sweet,
    With the turkey we must eat.
    Pickles-yes-and then, oh my!
    For a dessert a pumpkin pie,
    Golden brown and spicy sweet.
    What a fine Thanksgiving treat!

     
    It could become an annual tradition, with judging and chocolate turkey prizes.

    WISH YOU A JOYOUS THANKSGIVING!

     

    Bourbon_Red_tom_mattbillngs-wiki-230

    This heritage turkey breed is the Bourbon Red. Photo by Matt Billings | Wikimedia.

     

      

    Comments

    « Previous entries Next Page » Next Page »









    About Us
    Contact Us
    Legal
    Privacy Policy
    Advertise
    Media Center
    Manufacturers & Retailers
    Subscribe
    Interact