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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 Decor

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.

      

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    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!

      

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    TIP OF THE DAY: Red Heart Doilies

    mascarpone-230

    Have a heart: Use red doilies on Valentine’s
    Day. Photo courtesy
    MozzarellaCompany.com.

     

    Plan ahead for Valentine’s Day and pick up some small red heart-shaped doilies.

    Use them to present cocktails, crottins of chèvre, individual desserts (panna cotta, cupcakes) and other dishes on your Valentine’s Day table (start with morning toast!).

    Use them for just one course per meal, though: Too much of anything is overkill.

    Comments

    TIP OF THE DAY: Deck The Table

    rosemary-tree-230

    This tree can be eaten after the holidays.
    Photo courtesy of
    MiniatureChristmasTrees.com.

     

    Pretty topiary “Christmas trees” made of rosemary, a foot high or slightly taller, are available at florist shops and Christmas tree lots. (The one in the photo stands 18″ tall, including the festive base.)

  • Use them to decorate tables and add fragrance to rooms during the holidays and throughout the winter.
  • Why not augment the Christmas tree with miniature tree emissaries in other rooms?
  • The rosemary, of course, can (and should) be snipped and used to flavor and garnish dishes when the season is over.

    While it looks lovely indoors year-round, you can plant the tree outside. And, it makes a charming holiday gift.

    Comments










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