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 International Foods

TIP OF THE DAY: Shakshouka, Spicy Poached & Baked Eggs

Our friend Terry commented yesterday that on weekend mornings, she goes to a neighborhood café for a dish of shakshouka (shah-SHOOK-ah). “That’s the NIBBLE tip of the day for Tuesday,” we exclaimed.

So here’s the scoop, something to consider for Father’s Day or any day you have the extra time to make the spicy sauce.

Shakshouka is a breakfast dish of eggs baked or poached or both, in a spicy tomato sauce that incorporates crushed tomatoes, garlic, hot chiles, olive oil, onions, paprika and/or cumin and salt.

Some variations include artichoke hearts, beans, potatoes and salty cheese.

Shakshouka means “a mixture” in Tunisian Arabic. The dish is believed to have a Tunisian origin, but it’s also a staple of Algerian, Egyptian, Moroccan and Libyan cuisines and is popular in Israel, where it’s served for dinner as well.
 
The dish is traditionally served in a cast iron pan or in a tagine*, with bread to mop up the sauce. The recipe is similar to Mexican huevos rancheros, Spanish pisto manchego and the Turkish dish menemen.
 
*A tagine or tajine (tah-ZHEEN) is a North African earthenware that comprises a shallow pan covered with a dome. Here’s a photo, recipe and more about tagines.

   

shakshuka-1-oneofakind.com-goodeggs-230r-r

An American approach to shakshouka: Served it for lunch with a salad. Photo courtesy GoodEggs.com.

 

RECIPE: SHAKSHOUKA

This recipe, from Good Eggs chef Audrey Snyder, is first poached, then baked. But you can poach only if you prefer. Chef Audrey adds both beans (more protein!) and cheese, which add flavor and texture. You can omit them if you prefer.

You can serve shakshouka with warm bread or toast for dipping, can serve it over polenta, or both. To serve it for lunch or dinner, add a salad and cooked vegetables, as in the photo above.

If making the sauce is too time-consuming for you, you can substitute a prepared puttanesca sauce along with the fresh herbs and optional cheese. The flavors won’t be the same (anchovy paste, capers and olives instead of cumin, onions and paprika), but they’ll be close enough to enjoy spicy eggs.

 

Shakshouka_jill-betterhappierstsebastian-230

This more traditional version of shakshouka, from Jill of ABetterHappierStSebastian.com, uses cheese and parsley to garnish. Here’s the recipe.

 

Ingredients For 4 Servings

  • ¼ cup olive oil
  • 1 medium onion, finely chopped
  • 4 garlic cloves, coarsely chopped
  • 2 jalapeños, seeded and finely chopped
  • 2 cups/15 ounces cooked beans of your choice, drained
  • 2 teaspoons smoked paprika
  • 2 teaspoons dried oregano
  • 1 sprig each of thyme and rosemary
  • 1 28-ounce jar/can whole peeled tomatoes, crushed by hand
    and juices reserved
  • Kosher salt and freshly ground black pepper
  • 8 large eggs
  • 1 tablespoon chopped flat-leaf parsley
  • 1 tablespoon chopped fresh cilantro or basil
  • 1 cup grated hard cheese or crumbled feta (optional)
  •  
    Preparation

    1. PREHEAT the oven to 425°F.

    2. HEAT the oil in a large ovenproof skillet over medium-high heat. Add the onion, garlic and jalapeños. Cook, stirring occasionally, until the onion is soft, about 8 minutes.

    3. ADD the beans, paprika, oregano and fresh herbs and cook for another 2 minutes. Add the crushed tomatoes and their juices. Bring to a light boil, reduce heat to medium-low and simmer, stirring occasionally until the sauce thickens slightly, about 15 minutes.

    4. SEASON to taste with salt and pepper. Crack the eggs into the sauce one at a time, spacing evenly. Top with the cheese.

    5. TRANSFER the skillet to the oven and bake until the egg whites are set but yolks are still runny, 5 to 8 minutes. Garnish with parsley and basil or cilantro. Serve with warm bread for dipping, or serve over polenta.
     
    Yum!

      

    Comments

    RECIPE: Rice Noodle Salad with Lemongrass, Mint, Cilantro…& Tea!

    Today is National Iced Tea Day. Approximately 85% of the tea consumed in the U.S. is iced, and iced tea is now the most consumed beverage at lunch time (source: Tea Association of America).

    Tea is also used as a recipe ingredient, in dishes from Smoked Tea Duck to baked goods, soba noodles, smoothies and sorbet.

    Culinary expert Gail Simmons created the Thai-inspired recipe below with unsweetened Pure Leaf tea. She used Pure Leaf Unsweetened Iced Tea to cook and flavor both the rice noodles and the marinade.

    With added protein—sliced beef or chicken, scallops or shrimp, or tofu—it makes a delicious lunch or dinner entrée. And for the gluten-sensitive, rice noodles (and the entire recipe) are gluten-free.

    RECIPE: LEMONGRASS-SCENTED RICE NOODLE SALAD WITH MINT & CILANTRO

    Ingredients For 4 Servings

  • 1 shallot, thinly sliced and separated into rings
  • 2 tablespoons all-purpose flour
  • 2 tablespoons canola oil
  • 1-1/2 teaspoons salt, divided
  • 8 ounces vermicelli rice noodles
  • 4-1/4 cups, room temperature, divided
  • 4 cups water
  •    

    lemongrass-rice-noodle-salad-PureLeaf_Lipton-Pepsico-230

    Thai-inspired rice noodle salad. Photo courtesy Pure Leaf.

  • 1 lemongrass stalk, peeled and trimmed into two 2–3 inch pieces, one half of pieces bruised using the back of a knife, one half finely chopped
  • 1/4 cup cilantro leaves plus 10 stems reserved
  • 2-inch piece of fresh ginger, half sliced, half finely chopped
  • 2 small Thai* chiles (bird’s-eye chiles), stemmed, seeded and chopped or 1/2 teaspoon chili flakes
  • 2 tablespoons soy sauce
  • 2 tablespoons fish sauce
  • 2 tablespoons fresh lime juice
  • 1 tablespoon dark brown sugar
  • 1 hothouse cucumber, cut into matchsticks or shredded lengthwise on a mandoline
  • 2 medium carrots, peeled and cut into matchsticks or shredded lengthwise on a mandoline
  • 6 radishes, cut into matchsticks or shredded on a mandoline
  • 1/4 cup mint, coarsely chopped
  • 1/4 cup dry-roasted peanuts, crushed
  • 1 pound cooked shrimp, shredded rotisserie chicken or other protein
  •  
    *Substitute 1 jalapeño chile for two Thai chiles.

     

    pure-leaf-unsweetened-230

    Pure Leaf unsweetened ice tea was used in this recipe. You can brew your own tea. Photo courtesy Pure Leaf.

     

    Preparation

    1. HEAT the canola oil in a medium sauté pan until just before smoking. In a shallow bowl, toss shallots with flour, shaking off any excess. Fry the shallots in the oil, stirring gently until golden, about 5 minutes. Using a slotted spoon, transfer shallots to a paper towel-lined plate to drain. Season immediately with 1/2 teaspoon salt.

    2. COMBINE in a large saucepan 4 cups of iced tea, water, bruised lemongrass, sliced ginger, 10 cilantro stems and the remaining teaspoon salt; bring to a boil. Add the rice noodles and cook until just tender, about 7 minutes. Drain and rinse thoroughly under cold water until chilled. Shake out any excess water and spread noodles on a paper towel-lined tray.

    3. MAKE the dressing: Combine the reserved lemongrass, reserved ginger, chiles, soy sauce, fish sauce, lime juice, brown sugar and remaining 1/4 cup Iced Tea in a blender or food processor; pulse until smooth.

    4. PLACE the noodles, cucumbers, carrots, radishes, mint, cilantro leaves and chicken/shrimp in a large bowl. Add dressing to taste and toss well. Garnish with fried shallots and crushed peanuts before serving.

     

    NOTE: Any remaining dressing can be stored in an airtight container in the fridge for up to a week and used on meat, fish and salads.

      

    Comments

    TIP OF THE DAY: Kabob Sandwiches

    For your grilling pleasure, here’s an alternative to burgers and other red meat from Williams-Sonoma Kitchen.

    Food on a stick is great fun for kids, and the entire family can help prepare this simple kabob recipe.

    Children can skewer the meat, which cooks in minutes on a grill or indoor George Foreman-type grill. Then everyone assembles his/her own pita sandwich, customizing the garnishes to their preferences.

    This recipe is classic Greek: roasted meat with tzatziki, the Greek yogurt-cucumber sauce, and whatever garnishes you like:

  • The basics: lettuce, onion, tomato
  • The “extras”: bell pepper rings, thin-sliced cucumber, radish or cucumber salad
  • The “whatevers” from the fridge: fresh or pickled chiles, crumbled feta, pepperoncini, pickles and of course, “whatever”
  • And did we mention, it’s quick?

       

    kabob-sandwiches-ws-recipe-230

    Find more delicious recipes at Williams-Sonoma.com. Photo courtesy Williams-Sonoma.

     

    RECIPE: QUICK KABOB PITA SANDWICHES WITH TZATZIKI

    Ingredients For 4 Servings

  • 2 teaspoons sweet paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1 teaspoon kosher salt or coarse sea salt (more to taste)
  • 1 pound filet mignon, lamb loin or boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tablespoon canola oil
  • 4 pita bread rounds
  • Garnishes: shredded romaine lettuce, diced tomatoes and shaved red onion
  • More garnishes: bell pepper, chiles, feta, pepperoncini, pickles, whatever you’ve got
  •  
    For The Tzatziki (Yogurt Sauce)

  • 1 cup low-fat Greek yogurt
  • 1/2 English cucumber, peeled, seeded and cut into 1/4-inch dice
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons total chopped fresh dill and/or mint
  • Salt to taste
  •  

    lamb-kabobs-sliding-skewers-WS-230

    Iconic Greek lamb (shish) kabobs, made even easier with these stainless sliding skewers. Photo courtesy Williams-Sonoma.

     

    Preparation

    1. MAKE the tzatziki. Combine all ingredients and stir well. Add salt to taste and set aside. This can be made several days in advance and stored in the fridge; serve it at room temperature.

    2. PREHEAT the outdoor grill to medium-high. For an indoor grill, place the grill plate on the lower level and the griddle plate on the upper level (Williams-Sonoma used the Cuisinart Elite Griddler). Preheat both sides to 450°F.

    3. STIR together in a small bowl the paprika, cumin, cinnamon, ginger and salt. In another bowl, toss the meat with the oil and 1 tablespoon of the spice mixture.

    4. THREAD 5 or 6 meat cubes onto each skewer and place on the grill (or the grill side of the electric griddle). Cook, turning the skewers occasionally, until the beef/lamb is cooked to medium, about 8 minutes, or the chicken is cooked through, about 12 minutes. Transfer to a plate and cover loosely with aluminum foil. Meanwhile…

     

    5. LIGHTLY toast the pita bread rounds on the grill or the griddle side of the electric griddle, 1 to 2 minutes per side.

    6. CUT the toasted pita rounds in half crosswise, then pry open. Fill the pockets with the meat, lettuce, tomatoes, onion other garnishes. Top with the tzatziki and serve immediately.

     
    OUR FAVORITE NEW SKEWERS

    Grilled kabobs is easy until it’s time to remove the cooked food from the skewer. New skewers from Williams-Sonoma (photo above)solve the problem with a sliding disk that lets you push food onto the plate in one swift motion.

    An added bonus: The square shape of the rod prevents foods from spinning when you turn kabobs on the grill. You’re guaranteed even cooking!

    This Williams-Sonoma exclusive is dishwasher safe, too. A great gift for grilling enthusiasts.

    Get yours at Williams-Sonoma.com.

      

    Comments

    RECIPE: Mexican Fiesta Won Tons

    fiesta-won-tons-davidvenableQVC-230

    Some fusion fare from QVC’s David Venable.

     

    Here’s some fusion food for Cinco de Mayo from QVC’s Chef David Venable. You can make the wontons ahead of time and freeze them until you’re ready to fry and serve.

    “These little wontons are such a unique way to incorporate all those Tex-Mex flavors you love in one cute package,” says David. “Cheesy, gooey and tangy, they’re the perfect treats to go with your Margaritas.”

    David’s fusion is to serve a queso dipping sauce with the crunchy Chinese fried wontons.

    RECIPE: MEXICAN FIESTA WONTONS

    Ingredients For The Wontons

  • 2 teaspoons vegetable oil, divided
  • 8 ounces lean ground beef
  • 1/4 teaspoon salt
  • 1/4 cup onion, finely chopped
  • 1/4 cup red bell pepper, finely chopped
  • 1/4 cup canned green chiles, diced
  • 1/4 cup + 2 tablespoons enchilada sauce
  • 22-24 wonton wrappers
  •  
    For The Cheese Dipping Sauce

  • 1 can petite (14.5 ounces) diced tomatoes with sweet onions, well drained
  • 1/4 cup canned green chilies, diced
  • 1 package (16 ounces) Velveeta cheese, chopped into 1/2″ cubes
  • 1/2 cup enchilada sauce
  • 1/4 cup Corona beer
  •  

    Preparation

    1. PREPARE the wontons: Heat 1 teaspoon of the oil in a medium-size skillet over medium heat. Place the ground beef into the pan, sprinkle with the salt and cook until no longer pink, about 5–7 minutes. Remove the meat from the pan, drain any excess fat and place into a bowl. Set aside.

    2. ADD the other teaspoon of oil to the pan; then add the onions, peppers and chiles, and cook until tender, about 3–4 minutes. Place the meat back into the pan with the cooked vegetables and add the enchilada sauce. Cook for 2 more minutes, or until the sauce is fully absorbed. Scoop the mixture into a bowl. Refrigerate until completely cooled.

    3. ASSEMBLE the wontons: Brush the edges of each wrapper with water, and one by one, place 1 tablespoon of the meat filling into each. Fold the wonton in half to form a triangle and seal the edges. Brush the tips of the triangles with a little more water to join them together, and press to bind. Freeze the stuffed wontons until you’re ready to fry.

    4. PREPARE the cheese sauce: Place the petite diced tomatoes and chopped chiles into a 3-quart sauce pot and cook over medium heat for 3–5 minutes. Reduce the heat to low, add the chopped Velveeta cheese, enchilada sauce and beer and cook, constantly stirring, until the cheese is completely melted. Place the dip into a warm serving vessel and serve. When ready to serve…

    5. PREHEAT a deep fryer to 350°F. Place the wontons into the deep fryer in batches and cook for 4–5 minutes, flipping them halfway through, until golden brown.

     
    Find more of David Venable’s recipes at QVC.com.

      

    Comments

    TIP OF THE DAY: Ways To Use Miso Paste

    sweet-white-miso-crumbsandtales-230

    White miso paste, also called mild or sweet
    miso. Photo courtesy CrumbsAndTales.com.
    Try their recipe for carrot, miso and ginger
    salad dressing.

     

    Almost everyone who has been to a Japanese restaurant has had miso soup. But today’s tip includes other things to do with miso (MEE-zoe).

    Thanks to the popularity of miso, you can find at least one type of miso paste in many supermarkets and all natural foods stores (Whole Foods and Trader Joe’s, for example).

    Miso is a paste made from soybeans and grains (typically barley or rice), koji (a fungus that serves as a fermenting agent) and sea salt. It can ferment from a short time (for mild homemade miso) to three years (for red miso). The result has the consistency of hummus.

    The fermentation produces an enzyme-rich, living food that contains many beneficial microorganisms. However, it also has a relatively high salt content.

    Miso should be refrigerated and added to cooked foods just before they are removed from the heat.

     

    TYPES OF MISO PASTE

    Different types of miso paste are available in Japanese markets (like Sunrise Mart in New York City). Natural food stores typically carry the three most common.

    The deeper the color, the higher the percentage of soybeans and the stronger the flavor.

  • White miso paste, shiromiso, is the most common form. It has just a small amount of soybeans; the majority ingredient is riceor barley. White miso is also called mild miso and sweet miso, and is used mostly in salad dressings and marinades. It is also incorporated into Japanese and vegan desserts.
  • Yellow miso paste is stronger than white miso. It is a combination of barley and rice, and the most versatile of the varieties, used for glazes, marinades and soups.
  • Red miso paste is the strongest, fermented the longest to a deep red or deep brown color, made from mostly soybeans. The more percentage of soybeans, the longer the fermentation and the deeper the color. It is used to add heartier flavors to vegetables asparagus, eggplant and kale; dips, sauces and spreads.
  •  
    WAYS TO USE MISO PASTE

    In Japan, miso soup is a culinary staple, whisked into dashi (stock) and enjoyed at any meal, starting with breakfast. It is also used to give an earthier flavor to noodle soups, such as ramen and udon.

    It is also used as a condiment/seasoning:

  • Braising meats, seafood (try miso-braised cod) and vegetables (try eggplant and mushrooms)
  • Compound butter: East meets West (how to make compound butter)
  • Dips and spreads: season with spices and use with crudités and rice crackers
  • Dressing: whisked into a dressing for salads and cooked vegetables
  • Grilling, as an overnight marinade and a glaze (coat corn on the cob, wrap in foil and grill)
  • Pickling, for a sweeter variety of vegetables pickles
  • Sauces: misoyaki is a variant of teriyaki
  •  

    Americans have incorporated miso into Western cuisine, from gravy to risotto and quich. For inspiration, pick up a book like The Miso Book: The Art of Cooking with Miso. It not only has many recipes, but shows you how to make your own miso paste from scratch.

    Start by making miso soup and salad dressing with the recipes below.

    RECIPE: EASY MISO DRESSING

    Ingredients

  • 3 tablespoons canola or other neutral oil (peanut, vegetable)
  • 1 1/2 tablespoons rice vinegar
  • 2 teaspoons white miso
  • 1/4 teaspoon dark sesame oil
  • 1/2 teaspoon honey or 1/4 teaspoon agave
  • 1/2 teaspoon soy sauce
  •  

    miso-soup-2-sushiloungeNJ-230

    A familiar bowl of miso soup. Photo courtesy Sushi Lounge | NJ.

  • Optional additions: chili flakes/sriracha, grated fresh ginger, peanut butter
  •  
    Preparation

    1. WHISK the ingredients in a bowl until smooth. Taste and add more honey or vinegar as you prefer.

    2. STORE leftovers in the fridge for up to a week.

     
    RECIPE: EASY MISO SOUP

    Ingredients

  • 8 cups water
  • 1 1/2 teaspoons instant dashi granules*
  • 1/4 cup red miso paste
  • 1 tablespoon dried seaweed, reconstituted in water and drained
  • 1/2 cup cubed tofu
  • 2 tablespoons green onion, chopped
  •  
    Preparation

    1. ADD the water into a pot and bring to a boil. Add the instant dashi; whisk to dissolve. Turn the heat to medium-low and add the tofu and seaweed. Simmer for 2 minutes. While the soup simmers…

    2. SPOON the miso paste into a bowl. Ladle 1/2 cup of the hot dashi broth into the bowl and whisk until the miso paste melts and is the mixture smooth.

    3. TURN off the heat and add the miso paste to the pot. Stir well. Taste the soup and whisk in another 1-2 tablespoons of miso paste as desired. Garnish with green onions and serve immediately.

     
    *This is the easy version; the soup will be ready in 10 minutes. When you have time, try a recipe that uses homemade dashi stock, made from fish and kelp. For quick recipes, dashi is also available in a bouillon cube format.

      

    Comments

    [OLD] NEWS: The 10 Greatest Japanese Inventions Of The 20th Century

    ramen noodles raised on chopsticks

    Ramen: voted the greatest Japanese
    invention of the 20th century. Photo ©
    Olga Nayashkova | Fotolia.

     

    It may be old news, but we just came across an old Japanese survey that names instant ramen as “the greatest invention of the 20th century.”

    We would have passed it by, but for the the fact that Nation’s Restaurant News recently published an article about how ramen was trending among chefs in U.S. restaurants—albet the original ramen, not the instant noodles (see “The History Of Ramen,” below).

    In 2000, Fuji Research Institute, a financial research firm in Tokyo, asked 2,000 adults in the region to rate the greatest Japanese inventions of the 20th century.

    They were given three categories: manufactured goods, culture and technology.

    Japan is known for its technological innovation. So most people were surprised that ramen, instant noodles, was voted the best invention of the 20th century.

    Created in 1958, instant ramen went into commercial production in 1971. Worldwide, almost 50 billion cups are now consumed each year.

     
    THE TOP 10 JAPANESE INVENTIONS OF THE 20TH CENTURY

  • No. 1: Instant ramen
  • No. 2: Karaoke
  • No. 3: Headphone stereo sets
  • No. 4: TV video games
  • No. 5: CDs
  • No. 6: Cameras (which were not invented in Japan—see footnote*)
  • No. 7: Filmmaker Akira Kurosawa (editor’s protest: a person is not an invention)
  • No. 8: Pokemon
  • No. 9: Automobile-related technology
  • No. 10: Sushi (however, it should be noted that sushi was actually invented in the 19th century)
  •  
    While the Fuji Institute’s survey may not have been the most scientific, it does show one thing: Even in a country famous for its technology, food rules.
     

    *The first camera, called the camera obscura, dates back to the ancient Chinese and Greeks. It projected an image on to a surface but did not create a permanent image. The first photographed camera image was made around 1816 in France by Nicéphore Niépce. In 1837 his partner, Louis Daguerre, created the first practical photographic process, the daguerreotype, using silver-plated copper plates. Commercially introduced in 1839, the date considered as the birth year of practical photography. It was replaced by easier processes in 1860, including paper-based negatives and much shorter exposure times. The use of photographic film was pioneered by George Eastman, who started manufacturing paper film in 1885 before switching to celluloid in 1889. His first camera, the Kodak, was first offered for sale in 1888.

     

    THE HISTORY OF RAMEN

    Ramen are Japanese wheat noodles. While they are known to Americans largely as salty, inexpensive packaged noodle soup mixes, in Japan there are as many varieties of noodle and recipes as there are prefectures, ramen dishes are fine cuisine and innovation is the name of the game, where recipes are closely-guarded secrets.

    The concept of a dish of noodles in meat broth—chicken or pork—originated in China. It differs from native Japanese noodle soup dishes, in that until ramen appeared, Japanese broth was based on either made from vegetables or seafood.

    The type of noodles and toppings used in ramen also came from China. It is believed that “ramen” is the Japanese pronunciation of the Chinese word “lamian,” meaning “hand-pulled noodles” (as opposed to noodles that are sliced with a knife).

    While some ramen dishes began to appear in Japan in the late 1600s, they didn’t become widespread until the Meiji Era (1868 through 1912), when Japan moved from being an isolated feudal society to a modern nation.

     

    top-ramen-pkg-nissinfoods-230

    Top Ramen, the brand invented by Momufuku Ando of Nissin Foods. Photo courtesy Nissin Foods.

     
    Foreign relations and the introduction of meat-based American and European cuisines led to increased production of meat, and played a large role in the growing popularity of ramen. Almost every locality or prefecture in Japan created its own variation of the dish, served at restaurants.

    The growth of ramen dishes continued after World War II, but was still a special occasion that required going out.
     
    Soup recipes and methods of preparation are closely-guarded secrets in many restaurants. Beyond regional variations, innovative Japanese chefs continue to push the boundaries of ramen cuisine. Curry ramen, invented in the Hokkaido region, became a national favorite, as has ramen based on the Chinese dish of shrimp in chili sauce. Non-Japanese ingredients such as black pepper and butter have found their way into recipes.

    Here’s a recipe for homemade pork ramen soup.

    Check out this article, which details the different type of ramen by region.
     
    THE INVENTION OF INSTANT RAMEN

    In 1958, instant noodles were invented by Momofuku Ando, founder and chairman of Nissin Foods. Named the greatest Japanese invention of the 20th century in a Japanese poll, instant ramen allowed anyone to make this dish simply by adding boiling water. Exported, these ramen soup packages soon became a pop culture sensation across the globe.

      

    Comments

    PRODUCT: Tandoor Chef

    chicken-masala-box-tandoor-chef-230

    Look for the bright orange-red boxes in your
    grocer’s freezer case. Photo courtesy
    Tandoor Chef.

     

    Our neighborhood has two good Indian restaurants and there are many more around town; but we were more than satisfied with the frozen foods from Tandoor Chef.

    The family-run company produces authentic, restaurant quality, all natural frozen Indian cuisine. All the traditional favorites are available, as well as modern creations like naan pizza and vegetarian masala burgers.

    The choices include meat plus vegetarian and certified vegan options, along with a line that is gluten free.

    If you haven’t been exposed to Indian food (or good Indian food), here’s a chance to get to know it, in a most convenient way.

    Depending on what your retailer carries, you can feast on:

  • Appetizers: Palak Paneer Samosa, Tandoori Chicken Samosa and Tandoori Chicken Wings
  • Entrées: 16 choices including Channa Masala, Chicken Biryani, Chicken Curry, Chicken Tikka Masala, Lamb Vindaloo, Masala Dosa, Malai Kofta and Palak Paneer
  •  

  • Breads: Garlic Naan and Tandoori Naan
  • Pizzas: Cilantro Pesto Naan Pizza, Eggplant Naan Pizza, Jalapeño Naan Pizza, Margherita Naan Pizza and Spinach and Paneer Cheese Pizza
  •  

    We didn’t get to try the pizzas, but everything we did try was impeccably spiced for American palates. We’ll certainly keep a supply in our freezer, for when we crave crunchy samosas or palak paneer, one of our favorite spinach dishes.

    Learn more at TandoorChef.com.

     

    WHAT IS “TANDOORI”

    While not all Tandoor Chef products are cooked tandoori-style, here’s an overview of this famous Indian cooking technique.

    A tandoor is a cylindrical clay or metal oven (it can be as simple as a large pot) used in cooking and baking—not only in India but elsewhere in central, southern and western Asia. It is typically dug into the ground or built into an enclosure to keep anyone from coming into contact with the extremely hot surface.

    The tandoor ia used to cook meats or vegetables (and sometimes breads) over an intense charcoal fire, which is built inside the oven. The meats or vegetables are marinated and lowered into the oven on long metal skewers. Cooking in a smoky and extremely hot environment (often 500°F), they take on a special flavor.

    Tandoori-style foods are first marinated in yogurt, a medium with natural acidity (required in a marinade) and a thickness that helps to adhere the herbs and spices to the food.

    .

     

    chana-masala-tastybite-hkaminsky-230r

    Channa Masala, a delicious chickpea dish. Photo courtesy Hannah Kaminsky.

     
    Traditional spices include cayenne pepper, coriander, garam masala, garlic and ginger. Garam masala itself is a combination of roasted and ground black pepper, cardamom, cinnamon, cloves, cumin and nutmeg

    If you’ve ever had tandoori chicken and wondered why it is bright red or yellow, the answer is spice. The red color is provided by ground annatto seeds; the yellow comes from saffron (pricey!) or turmeric.

      

    Comments

    EASTER: Bunny Sushi

    Kudos to the chef at Sushi Lounge (three locations in New Jersey) who created this Easter treat. (Based on their Facebook photos, there’s more than one creative chef behind the bar.)

    You can recreate it at home, with

  • A strip of nori (dried seaweed)
  • Sushi rice* or regular rice
  • Hard-boiled eggs for the head and arm
  • Tamago (omelet) for the pillow and blanket
  • Carrot flowers† for the blanket design and the nose
  • Celery or fennel for the ears
  • Bits of black olive for the eyes and mouth
  •  
    Whatever you’re eating on Easter, we wish you a joyous holiday.

     

    easter-bunny-sushi-sushiloungeNJ-230

    The Easter Bunny, tucking in after a long day. Photo courtesy Sushi Lounge | NJ.

     
     
     
    *Sushi rice is seasoned with rice vinegar. Here’s how to make it.

    †Make them with stainless steel vegetable cutters, that can also be used to cut vegetables, cake, bread croutons, etc.

      

    Comments

    FOOD FUN: Sashimi Cubes, 21st Century Sashimi Art

    sashimi-cubes-RASushi-230

    A sushi chef interprets sashimi for the 21st
    century. Photo courtesy RA Sushi | Orlando.

     

    The sashimi tradition dates back to Japan’s Muromachi period, approximately 1337 to 1573 C.E. In the 1500s, when someone thought to cut up raw fish and dip the pieces into soy sauce, sashimi was born.

    The marriage with pads of rice (nigiri sushi) and in seaweed-wrapped rolls, both known as sushi, came later. Modern sushi was created by Hanaya Yohei (1799–1858) at the end of the Edo period (1603 and 1868). He invented it in Edo, the city that is now Tokyo. It was an early form of fast food.

    Today, sushi chefs train for years to achieve a level 1 certification, and prepare both sushi and sashimi (see the differences below). But back to sashimi:

    In this beautiful evolution from RA Sushi (see photo), the fish is cut into cubes. If you think you don’t have the knife skills to make sashimi at home, think again.

     

    This is much easier for a home cook to do than cutting the thin slivers of fish in a way that sushi chefs take years to master.

    A Japanese saying, “kasshu hojo,” means that cutting is the most important; cooking skill comes second. But fear not: All you need to can serve this beautiful plate at home is a sharp knife and an eye for straight lines. (Don’t have an eye? Use a washed ruler or other straight edge.)

    Then, enjoy this “special occasion” dish that is so easy to make, you can enjoy it anytime.

     
    RECIPE: SASHIMI CUBES

    Ingredients

  • Fillets of salmon, tuna and yellowtail
  • 2 shrimp per person
  • Soy sauce
  • Wasabi
  • Optional: grated ginger
  • Optional: grated lemon or lime zest
  • Optional garnish: microgreens
  • Optional: lemon or lime wedges
  •  
    Preparation

    1. STEAM or use other technique to lightly cook the shrimp (or for contrast, you can grill them). To get the elongated shape shown in the photo, cook the shrimp on skewers.

    2. CUT the fish into bite-size cubes, about one inch square.

    3. PLATE, ideally in a square grid on a square plate, as shown in the photo. But large round plates work, too. Garnish with the shrimp some pretty microgreens.

    4. SERVE with soy sauce and wasabi. To make the soy sauce more interesting, mix it with fresh grated ginger (lots!) and a bit of lemon or lime zest. We always serve sushi and sashimi with lemon or lime wedges, and squeeze the fresh juice over the fish before dipping the pieces in soy sauce.

     

    SQUARE PLATES

    You can buy square plates with angled rims or without rims.
     

    Or, if you don’t want to make an investment, pick up some very inexpensive yet attractive white plastic square plates, in 8-inch or 10-3/4-inch sizes.
     
    SUSHI & SASHMI: THE DIFFERENCE

    What Is Sushi?

    Sushi is a dish made of vinegared rice (it also has a bit of sugar to counter the vinegar) that can be variously combined with thin slices of seafood, vegetables, egg and, in the world of nouvelle cuisine, other items from beef to barbecue chicken to fresh fruit.

     

    sashimi-bamboosushi-portland-230

    A traditional deluxe sashimi plate. Photo courtesy Bamboo Sushi | Portland, Oregon.

     
    Sushi does not mean “raw fish,” but “vinegar[ed] rice.” While much of the fish used to make sushi is raw, some of the items are blanched, boiled, broiled, marinated or sautéed, either for a tender consistency or to kill any microscopic parasites.

    Sushi was originally developed as a snack food—as the story goes, to serve at gambling parlors so the gamblers could take quick bites without stopping the action. There are different styles of sushi:

  • Chirashi-sushi, fish and other items served on top of a bowl of vinegared sushi rice (chirashi means to scatter).
  • Maki-sushi, rolled sushi (including hand rolls, temaki—maki means roll).
  • Nigiri-sushi, slices of fish or other foods on pads of rice (nigiri means hand-formed).
  • Oshi-sushi, squares or rectangles of pressed rice topped with vinegared or cooked fish, made in a wooden mold (oshi means pushed or pressed).
  • Stuffed sushi, including chakin-zushi or fukusa-sushi, ingredients wrapped in a thin egg crêpe; and inari-sushi, with ingredients stuffed into a small pouch of fried bean curd (tofu).
     
    What Is Sashimi?

    Sashimi is sliced fish that is served with a bowl of regular boiled rice (no vinegar) on the side. The word sashimi means “pierced body”: sashi means pierced or stuck, and mi means body or meat. It may derive from the culinary practice of keeping the fish’s tail and fin with the cut slices to identify the fish being eaten.

    Sashimi fish is cut into thicker pieces, since it neither has to drape over a rice nor curve into a roll.

    Check out the different types of sushi and sashimi in our glossary.

      

  • Comments

    RESTAURANT: Vermillion

    Last night, while others were enjoying corned beef and cabbage with green beer, we broke with tradition in a big way.

    We dined at Vermillion in midtown Manhattan. The soaring, bi-level space is the New York branch of the Chicago Vermillion established by Rohini Dey, a former international banker and McKinsey consultant.

    Serving a unique Indian-Latin fusion menu, the flavors and presentation are as stylish as Ms. Dey herself. First, the cuisine:

    In a complete relaunch of the menu, Ms. Dey’s concept to fuse the two colorful cuisines has been interpreted by co-executive chefs Anup Patwal and Aseema Mamaji from India, and sous chef Javier Alvarez from Latin America. The gifted young team brings verve, energy and an elegant touch to the food.

    Beyond the flavorful, there’s a “wow” experience in the presentation. Thought has been given to turning each dish into culinary art; whether it’s a specially crafted chrome rack from which four different types of kabobs hang in alluring fashion, or a slice of tree trunk used as a charger.

     

    caldeirada-de-peixe-vermillion-230

    Caldeirada de peixe, a traditional Brazalian seafood stew accented with Indian spices and a side of coconut rice. Photo courtesy Vermillion Restaurant.

     

    Absolutely everything demands to be consumed. Even garnishes of pickled red onion or green chile are exciting. We didn’t leave a scrap on the plate!

    The seasonings are spectacular. There’s just enough of the custom-blended spices and heat to blend perfectly, appropriately understated without providing a punch not wanted in fine dining. It’s not often that we encounter such finesse with spices. Kudos to the chefs!

    In addition to fusion dishes, there’s a menu of classic Indian entrées. There is nothing we don’t want to try, and we can’t wait to go back.

    While dinner can cost what you’d expect for such fine cuisine, lunch is quite affordable: two courses for $20 or three courses for $24.

    Wine tip: The Chateau Ste Michelle Riesling, made with grapes from Washington’s Columbia Valley, is perfect with the cuisine. Off-dry, with notes of sweet lime, peach and subtle minerality, it is a charming complement to the spice and heat.

    There’s a comfortable cocktail lounge downstairs and a private dining room upstairs, on the main dining floor. The restaurant is at 480 Lexington Avenue at 46th Street. Visit the company website or call for reservations: 212-871-6600.

      

    Comments

    « Previous entries Next Page » Next Page »









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