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 Gourmet News

ISSUE: Seafood Fraud

There’s a reason you may not want to buy grouper or snapper, unless the establishment has purchased the whole fish and done its own filleting.

Something similar goes for anything touted as wild shrimp or Gulf shrimp: There’s a 30% chance or more that it’s plain old farmed shrimp.

It’s easy to fall victim to seafood fraud, a costly problem that won’t go away because of unscrupulous suppliers. Restaurants and retailers are victims, and unwittingly sell cheaper, mislabled varieties to consumers.

The fraud exists when fish distributors deliberately mislable cheaper varieties for more expensive, popular ones. Imported basa and swai (whitefish species you’ve probably never heard of) are substituted for the much-in-demand grouper and snapper.

Why the bait-and-switch? Because there isn’t enough domestic supply of the desirable varieties. Imported “fakes” are substituted, and the difference only becomes clear only after the fish is cooked. The flavor and texture is simply not as good.

It’s easy to tell these varieties apart when they come out of the water. But once the fish is filleted, or the shrimp is cleaned, there is no head, scale, or other visual identifier to prove its variety.

It’s not that you won’t get an edible piece of fish. It has no deleterious effect. But it won’t taste as good as the original, and you’ll the price of the better species.
 
Studies & Solutions

   

Fennel-Crusted-Grouper.ashx-230

Grouper is a very popular fish, but unscrupulous dealers sell cheaper fish and claim it’s grouper. Photo of fennel-crusted grouper courtesy McCormick. Here’s the recipe.

 

Food Hospitality, a restaurant industry website, reports on new studies conducted separately by the U.S. Food and Drug Administration and Oceana, the international ocean conservation organization. Both studies found extensive mislabeling problems at the wholesale level, largely focused on the easy-to-substitute species grouper and snapper.

Last year, Oceana looked at 1,200 fish samples from across the U.S. and found that roughly one-third were mislabeled according to FDA standards. A separate study of shrimp, America’s most-consumed fish or seafood, showed that 31% of restaurants sold misrepresented products, while 41% of retail markets sold misrepresented products.

Whatever species is being mislabled, retailers and restaurants get duped off as well as the consumer. Everyone overpays for lesser-quality fish and shellfish. Consumers, finding their dish less palatable than they had hoped, can bash the establishment online. Everyone loses.

The FDA says that slow progress is being made on the mislabeling front. A presidential task force is looking at the problem.

 

basa-timescolonist-230

Basa, a type of catfish, is a cheaper fish often sold as grouper. Unfortunately, it lacks grouper’s particular flavor. Photo courtesy TimesColonist.com.

 

But there is hope around the corner for fans of grouper.

Checking The RNA Of The Fillet

Researchers at the University of South Florida College of Marine Science have come up with a solution to the grouper problem. Their new product, GrouperChek, is a handheld sensor capable of sniffing out fish fraud on the fly.

Wholesalers and others can assay seafood samples using real-time nucleic acid sequence-based amplification. The instrument identifies whether the RNA is a match.

The researchers say the device is so sensitive, it can detect fake grouper even after the fish has been cooked, breaded and sauced.

Hopefully, now, the seafood supplier will do this testing before agreeing to buy the fish.

And hopefully, devices will be developed to test shrimp and other often-misrepresented species. Finally, there may be a cessation of the passing off of inferior species, which causes restaurants and retailers to unwittingly mislead and overcharge customers.

 

  

Comments

FOOD FUN: Carrots & Peas

Here’s some food fun that was created at the 2014 Roots Conference held by the Culinary Vegetable Institute.

In Project Carrot, gifted chefs took a look at the under-utilized yet extremely versatile carrot, creating everything from cocktails to Carrot Rigatoni with Carrot Bolognese.

While this photo looks like pasta, it is trompe l’oeil: What looks like carrot fettucine is actually made of long strands of blanched carrots. The “English peas” are an emulsion of English peas (a technique that essentially adds oil to pea purée so that it keeps the round shape).

To create this dish requires some culinary chops. But if your kitchen techniques are less than professional level, you can still make your own version of “Carrots and Peas”—with actual carrot pasta and green peas.

Start with some Barilla Veggie Pasta, made from puréed carrots and tomatoes (each serving has 20% of your daily requirement of vegetables). Serve it with a green pea pasta sauce an a scattering of green peas (they’re not yet in season, so go for frozen rather than canned).

If you prefer, you can make a version of the Carrot Bolognese Sauce, adding five chopped carrots to the popular tomato sauce with ground beef. Here’s a recipe.

 

carrots-and-peas-food-fun-thechefsgarden-230

A new approach to carrots and peas. Photo courtesy The Chef’s Garden | Culinary Vegetable Institute.

 

You can also use a classic tomato-based sauce, a carrot sauce (substitute carrots for peas in the green pea sauce recipe) or a simple dressing of butter or olive oil. Just scatter those peas on top!

The Culinary Vegetable Institute (CVI), located in Milan, Ohio, is devoted to sustainable agriculture and building strong relationship between farmer and chef, is a premier venue for the finest in culinary experiences including dinners, wine tasting, weddings, events and functions. The combination of our commitment to

Here are the other creations from Project Carrot.

  

Comments

TIP OF THE DAY: Make Banana Bread

banana-bread-chips-nuts-LuluDurand-230

Banana bread with chocolate chips and nuts.
We highly recommend the optional chocolate
glaze in the recipe (not shown). Photo
by Lulu Durand | IST.

 

You’d think we could get a decent piece of banana bread in this town, but it’s surprisingly tough. Most of what we purchase at specialty food stores has only a nodding acquaintance with bananas. With no banana punch but a high level of spices, it could be zucchini bread.

One does do better at bakeries; but alas, bakeries are fast becoming extinct here due to low margins and astounding rents. So since today is National Banana Bread Day, grab the bananas and a loaf pan and start baking.

One reason that some recipes fall short on banana flavor is that the recipe requires overripe bananas. When they’re brown and splotchy and unappealing, that’s when you want to bake. The more brown/overripe, the sweeter the banana flavor.

A trick for always having the perfect ripeness on hand: Buy the bananas before you need them. (If you’re lucky, you’ll find overripe ones that have been marked down.) Once they become overripe, peel them, wrap them tightly and freeze them. They thaw quickly at room temperature when you’re ready to bake.

We always bake a double batch and put the second one in the freezer; although work colleagues, hairdressers, friends and neighbors would be grateful for a slice.

This recipe was adapted from one by Charles Masters for the Food Network.

 
Ingredients For the Bread

  • 1 1/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon grated nutmeg
  • 1 cup semisweet chocolate chips
  • 2 large eggs
  • 1 stick unsalted butter, melted and cooled, plus more for the pan
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • Optional: 1 teaspoon grated orange zest
  • 1 cup mashed banana (2-3 very ripe bananas)
  •  
    For The Glaze

  • 1 cup confectioners’ sugar
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons milk
  • 1/4 teaspoon vanilla extract
  • Pinch of salt
  •  

    Preparation

    1. PREHEAT the oven to 350°F. Lightly butter a 9″ x 5″ loaf pan.

    2. COMBINE the flour, sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a large bowl. Add the chocolate chips.

    3. WHISK the eggs, melted butter, sour cream, vanilla and orange zest in a medium bowl. Stir in the mashed banana, then fold the mixture into the flour mixture until just combined.

    4. ADD the batter to the prepared pan. Bake until a toothpick inserted into the center comes out clean, about 55 minutes. Cool for 30 minutes in the pan on a rack, then turn the bread out onto the rack to cool completely.

    5. MAKE the glaze: Whisk the confectioners’ sugar, cocoa powder, milk, vanilla and salt in a bowl. Pour over the cooled banana bread and let set, 15 to 20 minutes.

     

    overripe-bananas-bakinglibrary.blogspot-230

    Make banana bread with overripe bananas. These are just beginning to get ripe enough. The splotchier, the better. Photo courtesy Baking Library | Blogspot.

     

    DIFFERENCE BETWEEN “BREAD” & CAKE

    There is a transition between sweet breads and lower-sugar cakes that are baked in loaf pans, such as carrot bread and banana bread.

    What’s the difference between a banana bread and a banana cake? The obvious difference is that the bread is baked in a loaf pan while the cake is baked in a round, square or rectangular cake pan.

    A less obvious distinction is that the bread style of cake, as a quickbread*, is leavened with baking soda instead of yeast, which makes them quicker to rise.

    In general, loaf cakes or “breads” also have a denser crumb, a rougher texture and often less sugar than their cake counterparts.

    While the origin of the “bread” style of cake is unknown, food historians believe that it was originated in the 18th century with housewives experimenting with pearl ash. Banana bread became common in American cookbooks in the 1930s, with the popularization of baking soda and baking powder, and very popular in the 1960s, when variations with simple inclusions (nuts, chocolate morsels) created simple but delicious snack cakes.

     
    *Other quickbread examples include biscuits, cornbread, muffins, scones and soda bread.

      

    Comments

    RECIPE: Best Cherry Pie

    cherry-pie-lattice-cherrymktginst-230

    This cherry pie gets a fancy lattice top. Photo courtesy Cherry Marketing Institute.

     

    It’s National Cherry Pie Day, and we’re honoring both the holiday and Jean Van’t Hul by publishing her recipe for “the best cherry pie ever.”

    Like all good cooks, Jean has worked on this recipe for years, adapting recipes from prominent sources like Rose Levy Beranbaum and Cook’s Illustrated.

    Jean notes that her recipe uses cherries canned in water. “not that dreadful canned cherry pie filling.”

    RECIPE: THE BEST CHERRY PIE

    Ingredients

    For The Pie Crust

  • 2-1/2 cups all purpose flour
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • 12 tablespoons unsalted butter, chilled
  • 8 tablespoons vegetable shortening, chilled
  • 8 tablespoons ice water
  • For The Filling

  • 3 cans tart cherries in water (Jean likes Oregon Fruit Products Red Tart Cherries, which she often finds with the canned fruit instead of in the baking aisle)
  • 4 tablespoons cornstarch
  • 1-1/4 cups sugar
  • 1/8 teaspoon salt
  • Scant 1/4 teaspoon almond extract
  •  
    Plus

  • Optional garnish: crème fraîche, vanilla ice cream or whipped cream
  •  

    Preparation

    1. MAKE the pie crust. Mix the flour, salt, and sugar in a food processor (or use a pastry blender). Cut the butter into smaller pieces and add to food processor. Pulse a few times. Cut the shortening into smaller pieces and add to food processor. Pulse a few more times, until butter and shortening are the size of peas or smaller. Transfer to a large bowl.

    2. SPRINKLE 3-4 tablespoons of ice water over the dough mixture at a time, mixing and pressing with a sturdy rubber spatula until the dough comes together. Divide into two and wrap each half in plastic wrap. (Tip: Dump the semi-formed dough onto plastic, wrap it up, knead it bit until it forms a ball, then flatten it into a disk.) Refrigerate until ready to use.

    3. MIX the 3 cans of cherries plus the juice from 1-1/2 cans with sugar, cornstarch, salt and almond extract in a large, heavy-bottomed saucepan. Bring to a simmer and cook over medium-low heat for about 10 minutes, stirring regularly, or until the liquid is thick and bubbly (partially jelled). Set aside to cool.

     

    oregon-specialty-fruit-red-tart-cherries-230

    Look for pitted cherries in water, not “glop.” Photo courtesy Oregon Specialty Fruit.

     

    4. PREHEAT the oven to 425°F. Cover a cookie sheet with foil and place on a lower rack, to catch any drips.

    5. SPRINKLE the counter with flour and roll out the bottom pie crust. Arrange in a pie pan. Pour the cooled pie filling into the crust.

    6. ROLL out the top crust. Use a sharp knife to cut the top crust into strips for a lattice crust or use a cookie cutter to make other designs. Either drape your top crust over the pie, if you used a cookie cutter design, or weave your traditional lattice crust (here’s a YouTube video).

    7. TRIM Tthe edges of the top and bottom crust to 1/2-1 inch beyond the pie pan and then fold them under. Either press around the perimeter with the tines of a fork or crimp it with your fingers.

    8. BRUSH the crust with a beaten egg white (or cream) and sprinkle sugar on top.

    9. BAKE for 20 minutes at 425°F, then lower the oven temperature to 375°F and add a pie crust shield (or a foil tent with the center cut out) to protect the outer edges of the crust from burning. Bake for another 30-40 minutes, until the crust looks nicely browned and the juices bubble up thickly.

    10. REMOVE the pie from the oven and let cool for 3 hours or so before eating, so the filling will gel properly. Garnish as desired and serve.

      

    Comments

    FOOD FUN: Green Tea Fortune Cookie Cake

    At last: an idea to repurpose the fortune cookies that so many of us acquire from Chinese food take-out.
    This Green Tea layer cake is made by Baked NYC, one of the most popular bakeries in New York City. The cake has three almond white cake layers, frosted and filled with green tea buttercream.

    You can call it a Green Tea Cake, Fortune Cookie Cake, or Chinese New Year Cake. It’s easy to whip up with a box of white cake mix and some dark or white chocolate, into which you dip the fortune cookies. Here’s how:

    RECIPE: GREEN TEA FORTUNE COOKIE CAKE

  • Add 1 teaspoon of almond extract to a white cake batter (use a boxed mix).
  • If you want an actual green tea cake, add 4 teaspoons of matcha (powdered green tea) to the cake batter/mix and omit the almond extract.
  • Make the green tea buttercream (recipe below).
  • Dip the fortune cookies into melted dark or white chocolate.
  • If you like crunch, crush extra fortune cookies with a rolling pin and add the pieces to the filling over the bottom layer.
  •    

    green-tea_layer-cake-230

    Green tea frosting on a layer cake. The fortune cookies were dipped in white chocolate. Photo courtesy BakedNYC.com.

     
    If you want to make your own fortune cookies from scratch, here’s the recipe.
     

    RECIPE: GREEN TEA BUTTERCREAM

    Ingredients

  • 1-1/2 sticks butter softened
  • 3 tablespoons matcha green tea powder
  • 3 tablespoons water
  • 5 cups powdered sugar
  •  
    Preparation

    1. COMBINE the water and tea powder to make a paste.

    2. CREAM the butter and tea until completely combined. Gradually add powdered sugar until you reach the consistency you like for frosting.

     

    Matcha

    Matcha, powdered green tea, is whisked with
    water into a foamy beverage. Photo by Kelly
    Cline | IST.

     

    WHAT IS MATCHA?

    Matcha is powdered green tea the consistency of talc, that is used in the Japanese tea ceremony (cha no yu). Matcha has a wonderful aroma, a creamy, silky froth and a rich, mellow taste.

    Matcha is made from ten-cha leaves, which are gyokuro leaves that have been not been rolled into needles but are instead steamed and dried. They are top-grade Japanese green tea, produced by a special process in the Uji district, a region known for producing some of the finest green teas in Japan.

    The tea bushes are shaded from sunlight for three weeks before harvesting, producing amino acids that sweeten the taste. Unlike whole leaf tea, which is steeped, the leaves are then ground like flour, slowly and finely in a stone mill. The powder is whisked into water, creating a foamy drink. It is the only powdered tea.

    Powdered tea is the original way in which tea was prepared. Steeping dried leaves in boiling water didn’t arrive until the Ming Dynasty (1368-1644).

    Matcha contains a higher amount of nutrients (vitamins, minerals, L-theanine amino acids, polyphenols, chlorophyll and fiber) than other teas.

     
    In recent years, matcha has become a popular cooking and baking ingredient, and now comes in different grades for different uses. Pastry chefs have incorporated it into everything from cakes and custards to ice cream.
     
    WHAT IS THE CHINESE NEW YEAR?

    The Chinese calendar consists of both Gregorian and lunar-solar calendar systems. Because the track of the new moon changes from year to year, Chinese New Year can begin anytime between late January and mid-February.

    This year, it begins today, and it’s the Year Of The Goat, one of the 12 zodiac animals. The Chinese zodiac is based on a twelve-year cycle. Each year in the cycle has an animal sign: the rat, ox, tiger, rabbit, dragon, snake, horse, goat/ram/sheep, monkey, rooster, dog or pig.

    But what’s with the goat/sheep/ram? Which one is it?

    It’s what you want it to be. In Mandarin, the character “yang” refers to a horned animal, and covers all three of the contenders. But if you go for sheep, know that is one of the least desirable animals on the zodiac. A sheep is seen as a docile, weak follower, rather than a leader.

    So go for the goat: a feisty, independent-minded ruminant whose milk makes our favorite cheese!

    If This Is Your Lunar Year…

    In addition to those born this year, those under the goat/ram/sheep sign were born in 1919, 1931, 1943, 1955, 1967, 1979, 1991 and 2003. For them, 2015 is an auspicious year.

    People born in the Year Of The Goat are said to like to be in groups. They are honest, intimate, and can be easily moved by the misfortune of others.

    Every sign confers lucky numbers, lucky colors, lucky flowers, etc. So whether you’re a goat or one of the other zodiac animals, head on over to ChinaHighlights.com to find yours.

    CHINESE NEW YEAR TRIVIA: The tradition of spending the Lunar New Year holiday with family means that hundreds of millions of Chinese people are traveling home. It’s the world’s biggest annual migration.

      

    Comments

    TOP PICK OF THE WEEK: The Flying Meatballs

    open-package-ps-230

    Six large meatballs are tucked under a
    blanket of smooth tomato sauce. Photo by
    Faith Tomases | THE NIBBLE.

     

    There is a National Meatball Day: It’s coming up soon, on March 9th. And we know just how we’re going to celebrate: with lots and lots of The Flying Meatballs.

    The Flying Meatballs is a side business established by an elegant restaurant in Whippany, New Jersey, Il Capriccio. The restaurant’s meatballs have been a perennial menu favorite, with patrons always asking for orders to go.

    The Grande family, owners of the restaurant, decided that the meatballs were ideal for selling directly to consumers—that they would literally “fly off the shelves.” Hence the brand name.

    Made in small batches, the meatballs are now sold direct-to-consumers at TheFlyingMeatballs.com). They’ll also be at a growing list of deli counters, currently at Balducci’s and King’s (listen up, Fairway!).

    Six meatballs, blanketed in sauce, include a choice of:

  • The Classic Meatballs, a 50:50 blend of beef and veal, $16.00
  • 100% Premium Beef Meatballs, $15.00
  • Organic Grass-Fed Meatballs, $25.00
  • The Three Meats Meatballs—beef, pork and veal—$15.00
  • 100% Premium Turkey Meatballs, $15.00
  •  
    The company sent us a sample of each, and we’re now a raving fan. Each order of meatballs is packed by the half-dozen in a velvety tomato sauce. The meatballs are bit: about 3.5 ounces in weight and about three inches in diameter. Two meatballs is more than enough for adults; small eaters and children will do well with one meatball. A big eater, we consumed them without the conventional pasta or submarine roll, with just a big salad. We were more than satisfied.

    Everything is made from scratch, including the breadcrumbs. Just as at the restaurant, prime, natural cuts of meat and premium ingredients are combined into a dense yet tender texture. You get lots of great meat for the money.

    Chef Grande has a degree in engineering, which enabled him to design and build a proprietary meatball extruder. The technology creates a replicate a perfectly hand-rolled meatball, just like his grandmother makes.

    The meatballs are flash frozen after being made and keep their flavor and consistency until thawed and cooked.

    “We’re bringing the comforts of Nonna’s kitchen to customers’ doorsteps,” says chef Natale Grande. The recipe, handed down through generations, rocks. We must give a shout out to the wonderful sauce. A velvety purée, more a gravy than a conventional chunky sauce, it is so good we would like to buy buckets of it and put it on everything.

     

    DELICIOUS ACCOMPANIMENTS

    Pasta

    The company also sells premium imported pastas from Rustichella d’Abruzzo:

  • The curly al torchio (the torchio is the press that shapes them)
  • Bucatini, thick spaghetti with a hollow center
  • Casarecce, meaning “homestyle,” two-inch twists
  • Farro (spelt) penne rigate, short tubes with ridges
  • Fusilli, “little spindles,” a variation of corkscrew pasta
  • Spaghetti, the oldest cut (the name means “lengths of cords”)
  • Organic whole wheat spaghetti
  • Organic kamut pasta from pasta maker Gianluigi Peduzzi
  •  
    Grating Cheeses

    For a primo pasta experience, there’s a choice of six aged Italian cheeses:

     

    flying-meatballs-plated-230L

    Bundles of love. Photo courtesy The Flying Meatballs.

  • Vacche Rosse (“Red Cow”), 30 months aged), considered to be the finest Parmigiaino-Reggiano
  • Grana padano
  • Parmigiano-Reggiano
  • Percorino crotonese
  • Pecorino romano
  • Ricotta salata
  •  
    You can see that it’s not all about Parmigiano-Reggiano. The next time you make pasta, consider one of the others. Check out our article, Italian Grating Cheeses.
     
    Pasta Sauces

    The same is true with the sauce. Much as a tomato sauce is beloved on pasta, consider other favorites from the Grande family, including:

  • Basil pesto
  • Classic tomato ragu (the signature San Marzano-based tomatoes sauce that envelopes the meatballs
  • Roasted garlic and broccoli rabe purée
  • Mascarpone fondu, a smooth and very creamy cheese sauce made from blend of mascarpone cheese and 18-month-aged Grana Padano cheese
  •  
    Along with some fine olive oils and a mac and cheese (a blend of Gruyère, provolone and marscopone with a touch of nutmeg over imported gemelli pasta—we can’t wait to try it), TheFlyingMeatballs.com is a treasure trove for delicious Italian comfort food.

    For a treat or a gift (the packaging is quite attractive), order a slew of meatballs. All are delicious, although our personal favorite was the complex layering of Three Meats.

      

    Comments

    TIP OF THE DAY: Valentine Toast

    Get out your heart-shaped cookie cutter and think about your menu for tomorrow.

    You can start Valentine’s Day with with heart-shaped toast and red fruit jam.

    Then, make extra toast hearts:

  • For lunch with soup, spread with herb butter
  • For lunch or dinner as croutons with a salad, spread with goat cheese
  • For cocktails (make it Champagne!), spread with sour cream or crème fraîche and topped with salmon caviar
  • For dinner as garlic toasts, spread with garlic butter; or plain with a cheese course
  •  
    WHAT TO DO WITH THE LEFTOVER TOAST TRIMMINGS

    Cut them into a small dice and store in an airtight container. The next day, use them:

  • As salad croutons
  • As omelet filling
  • As soup garnish
  • In a hash or skillet stuffing
  • Mixed into custard or pudding—a kind of reverse bread pudding
  •  

    valentine-toast-nar-gourmetFB-230

    Love toast for Valentine’s Day. Photo courtesy Nar Gourmet.

     
    You can first pop the croutons into a hot skillet with a bit of butter or oil to crisp them.

    Other ideas? Let us know!

      

    Comments

    EVENT: Kids’ Food Festival

    Get ready for the 2015 Kids Food Festival on February 28th and March 1st from 10 a.m. to 4 p.m. Held in the America Winter Village at Bryant Park (behind the New York Public Library, between Fifth and Sixth Avenue and 40th and 42nd Streets).

    Presented by The Creative Kitchen, this is a fun-filled, flavorful weekend of family activities that showcase how delicious and easy it is to make better-for-you foods.

    A celebration that educates families about making balanced food choices, it’s a great opportunity for adults to help create wholesome, lifelong eating habits for kids and adult family members alike.

    With a fantastic line up of chefs, performers, and exhibitors, free general admission includes:

  • The Main Stage, featuring music and dancing, live
    entertainment and cooking demonstrations
  • The Balanced Plate Scavenger Hunt
  • Fun activities and kitchen crafts for the whole family
  • Samplings of delicious foods
  • Giveaways and more
  •  

    kids-food-festival-2015-230

    Appetites of all ages will be satisfied, February 28th and March 1st.

     
    Tickets for hands-on cooking classes hosted by the James Beard Foundation at the Future Foodies Pavilion can be purchased separately here. The $25 per class includes admission for one child and one adult companion.
     
    The Kids Food Festival helps in the fight against childhood obesity. It’s a painless way to learn about the importance of achieving balance in food choices, through fun activities and sampling family-friendly foods.

    When kids are immersed in enjoyable activities, they absorb information more effectively. The Kids Food Festival embodies this philosophy of learning through fun events.

    Families will cook, dance, laugh and taste their way to making balanced food choices! Get your forks ready for a weekend full of flavorful fun!

    Discover more at KidsFoodFestival.com.

      

    Comments

    RECIPE: Homemade Peppermint Patties

    February 11th is National Peppermint Patty Day. Whip up a batch today, and make extras to hand out on Valentine’s Day. (For Valentine patties, top with heart-shaped sprinkles or Conversation Hearts.)

    IS IT PATTY OR PATTIE?

    Whether it’s candy, meat or veggies, to be perfectly correct, the spelling is patty. Patties is the plural form, so many folks assumed the singular to be pattie.

    The word first appeared in English around 1700-1710, derived from the French pâté (paste in English), a mix of finely-ground ingredients. Pasta is the Italian word for paste; and in modern French cuisine, pâté refers to a meat loaf as well as the more finely ground goose or duck liver pâté.

    Perhaps America’s most famous patty is the [incorrectly spelled] York Peppermint Pattie. According to a company history in Wikipedia, the York Peppermint Pattie was first produced by Henry C. Kessler, owner of the York Cone Company, in 1940. The company was named for its location: York, Pennsylvania. (Today the company is owned by Hershey and the production is in Monterey, Mexico.)

       

    peppermint-patties-safeeggs-230

    Homemade peppermint patties. Photo courtesy SafeEggs.com.

     
    Sure, you could run out and get a York Peppermint Pattie. Or, you could spend 40 minutes of prep time making your own (plus 9 hours of drying time).

    Because the recipe uses uncooked egg whites, you may wish to consider Safest Choice pasteurized egg whites.

    And if you’re not in a candy mood, how about a Peppermint Patty Martini?

     

    deBrand-230

    Semisweet (50% cacao or more) or bittersweet chocolate (70% cacao or more) are a better counterpoint to the lively mint than milk chocolate. Photo courtesy Debrand.

     

    RECIPE: HOMEMADE PEPPERMINT PATTIES

    Ingredients For 30 Pieces

  • 3-1/2 cups powdered sugar, plus extra as needed
  • 2 egg whites
  • 1 teaspoon water, plus extra as needed
  • 1/4 teaspoon pure peppermint extract
  • 4 four-ounce dark chocolate bars, chopped into 1/2-inch pieces
  • 2 teaspoons vegetable oil
  •  
    Preparation

    1. LINE two baking sheets with parchment paper. Cut a separate 2-inch square of parchment paper. Set aside.

    2. COMBINE the powdered sugar, egg whites, water and peppermint extract in stand mixer on low speed until smooth. Increase the speed gradually to high, to form a stiff, smooth dough, adding ½ teaspoon of water at a time if mixture becomes too stiff.

    3. DUST a clean surface with powdered sugar and roll the dough into a log, approximately 12-inches long and 1-1/4-inches in diameter. Slice the log into 1/4 to 1/2-inch pieces, rolling the pieces into balls as you go. Arrange them on lined baking sheets, about an inch apart.

     
    4. PLACE the square of parchment paper on top of each dough ball and flatten it into a a disk, using the bottom of shot glass. Repeat. Let the candies dry, uncovered, at room temperature for at least six hours. After the patties have dried…

    5. COMBINE the chocolate and vegetable oil in a small bowl over a pan of barely simmering water. Stir until the chocolate is smooth and melted. Allow the chocolate to cool slightly. Dip each candy into the melted chocolate, coating both sides.

    6. RETURN the candies to the parchment paper until the chocolate has set, about 3 hours. To set faster, place the candies in the refrigerator.

      

    Comments

    TIP OF THE DAY: Cherry Jell-O Shots For Valentine’s Day

    cherry-shots-greatpartyrecipes-230

    Shot glasses are elegant, but for a crowd, you need plastic Jell-O shot cups. Photo courtesy GreatPartyRecipes.com.

     

    No Valentine’s Day plans yet? Invite friends over for cherry Jell-O shots made from cherry vodka or liqueur. If you prefer, you can make raspberry or strawberry shots instead, or an assortment of flavors.

    You can substitute cherry brandy or liqueur (Cherry Heering, DeKuyper Cherry Brandy, Grand Marnier Natural Cherry, Southern Comfort Cherry, etc.) for the cherry vodka.

    RECIPE: CHERRY JELL-O SHOTS

    Ingredients

  • 1 large box (6 ounces) cherry Jell-O
  • 2 cups boiling water
  • 2 cups cherry-flavored vodka: Grey Goose, Pinnacle, Skyy, Smirnoff, Three Olives, UV or other
  •  

    Preparation

    1. POUR boiling water over the Jell-O and stir until thoroughly dissolved. Cool to room temperature, then stir in the vodka.

    2. POUR the mixture into shot glasses or Jell-O shot cups. Refrigerate until well-set, at least 6 hours. Makes 32 1-ounce jello shots, give or take.

     

    Check out these heart-shaped Jell-O shots.

     

    TIPS FOR MAKING JELL-O SHOTS

    Thanks to GreatPartyRecipes.com for these tips:
     
    Preparation

  • Never cook the alcohol or pour it into boiling water.
  • Allow more time than usual for the Jell-O to set, because of the alcohol.
  • Less is more; too much alcohol makes the shot unpalatable. A good rule of thumb: Use alcohol equal to half the water called for (i.e., all of the cold water).
  • If you come across a Jell-O shot recipe that doesn’t specify the size of the package of Jell-O, here’s the scoop: If the recipe calls for a total of 2 cups of liquid, it uses a small (3-ounce) box of Jell-O. If the recipe calls for a total of 4 cups of liquid, it requires a large (6-ounce) box if Jell-O.
  •  

    jell-o-shots-plastic-cups-polariceAMZ-230

    For a crowd, load up on plastic Jell-O shot cups with lids. Photo courtesy Polar Ice.

     
    Serving

  • Plastic Jell-O shot cups with lids is the best way to store and serving Jell-O shooters. The lids make for easy stacking in the fridge.
  • Bring the containers to the serving table on ice in a punch bowl.
  •  
    Eating

  • To eat: Run a paring knife of a stirring stick around the edge of the shooter to loosen it. (You can do this before serving the cups.)
  • Slurp the shot down like an oyster on the half-shell.
  • “Please eat responsibly.”
  •   

    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