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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 International Foods

PRODUCT: Black Rice Tortillas, Exotic & Gluten Free

Yes, there are gluten-free tortillas from Rudi’s and Udi’s that have been lifesavers for Mexican food fans who follow a gluten free diet.

But now there are even better ones: black rice tortillas from Food For Life. Exotic, gluten free, vegan and yeast free, they are ready to be turned into:

  • Crust, e.g. for chicken pot pie
  • Croutons (cut into strips, fry and season)
  • Mexican favorites: burritos, empanadas,
    enchiladas, tacos, quesadillas
  • “Mexican lasagne”
  • Sandwich wraps
  • Tortilla chips and nachos (cut into triangles and bake into chips)
  • Tortilla “pizza”
  •  

    Gluten-free wraps are dramatic as well as tasty. Photo courtesy Food For Life.

     
    WHAT’S BLACK RICE?

    Black rice, also known as purple rice and forbidden rice, is a group of rice types that are black or dark brown when harvested, but turn purple when cooked.

    Unlike refined white rice, black rice is a whole grain loaded with fiber, 18 amino acids, iron, zinc, copper, carotene, vitamins, minerals and anthocyanins (the same antioxidants that are found in like those found in açaí, blackberries, blueberries and tart cherries, and give all of these foods their deep pigments).

     

    Quesadillas with a twist. Photo courtesy
    LeslieLovesVeggies.net.

     

    In ancient times, black rice was reserved exclusively for Chinese emperors—thus the name forbidden rice. (See the different types of rice.)

    Today, you don’t have to be royalty to enjoy black rice—you can buy it at almost any natural foods store and online. It makes an especially glamorous rice pudding: Thai black rice pudding with coconut milk.

    A healthier alternative to traditional wheat flour tortillas, these black rice tortillas are tastier, too.

    One thing to watch out for: We didn’t see an expiration on our package and left them out at room temperature. The tortillas are actually pretty fragile: the shelf life is five days at room temperature. But they’ll stay fresh for three weeks when refrigerated and one year frozen.

     

    The tortillas are certified kosher by KOF-K.

    Here’s a recipe for homemade gluten-free tortillas.

    Here are some of our favorite gluten-free products.

    For information on gluten intolerance, visit the Celiac Disease Foundation.

      

    Comments

    TIP OF THE DAY: Homemade Greek Salad

    Everyone we lunch with seems to order a Greek salad or a Cobb salad. And they admit that they never make it at home!

    So today’s tip is: Enjoy a Greek salad at home, regularly. When you make your own, you can add as much feta, olives, pepperoncini and other favorite ingredients as you like.

  • You can buy top-quality feta at a cheese store.
  • You can substitute romaine for the iceberg lettuce normally used in restaurants.
  • You can use the beautiful tomatoes that are now in season.
  • And if you don’t like red wine vinegar, the classic dressing in America, you can substitute balsamic vinegar or lemon juice.
  •  
    Serve your Greek salad as a main meal, a smaller salad course, or as a soup-and-salad or sandwich-and-salad combo for lunch.

     

    A cute Greek salad preparation from Stix
    Mediterranean Grill
    in New York City. What’s missing? The lettuce, which is not part of authentic recipes.

     

    FOOD TRIVIA: In Greece, the feta-cucumber-onion-plus salad is referred to as horiatiki, which translates to country/village/peasant salad. It is a common part of a traditional Greek meal. Horiatiki doesn’t contain lettuce—that’s an American preference. In Greece, you’ll only see lettuce used at restaurants that cater to tourists.

    An authentic horiatiki is a combination of all or some of the following: anchovies, bell pepper, capers, cucumber, feta cheese, Kalamata olives, onion, sardines and tomato. It is dressed with olive oil only—no vinegar—plus oregano, salt and pepper.

    The recipe below is from Molyvos, one of the finest Greek restaurants in New York City. Executive Chef Jim Botsacos. He serves an American-style Greek salad, but check out the preparation: He uses the techniques of a top chef.

    RECIPE: GREEK SALAD

    Ingredients For 6 Side Servings

  • 3 beefsteak tomatoes*
  • 1 cucumber, scored, quartered lengthwise, and cut crosswise ¼ inch thick
  • 1 small red onion
  • 20 kalamata olives, pitted and thinly sliced crosswise
  • 1 cup feta cheese, diced
  • 1 tablespoon capers, well drained
  • Red wine vinaigrette (recipe below)
  • 1 teaspoon dried oregano
  • Sea salt and freshly ground pepper
  • 2 cups shredded iceberg or romaine lettuce
  • Optional: anchovies, bell pepper, pepperoncini, sardines
  •  

    *When beefsteak or heirloom tomatoes are not in season, use halved cherry tomatoes.

     

    A classic Greek salad. Photo courtesy Stix Mediterranean Grill | New York City.

     

    Preparation

    1. CORE the tomatoes. Cut each tomato in half crosswise, then cut each half into 6 pieces. Place the pieces in a mixing bowl. Add the cucumber.

    2. CUT the onion in half lengthwise and then slice each half lengthwise into thin julienne. Add the onion to the bowl. Add the olives, cheese, and capers. If using pepperoncini, slice into circles and add; or use whole as garnish,

    3. ADD the vinaigrette and toss to coat. Taste and season with oregano and salt and pepper to taste.

    4. PLACE an equal portion of the lettuce on each of 6 salad plates or bowls. Top with an equal portion of tomato mixture, sprinkle lightly with oregano. Serve immediately.

     

    RECIPE: RED WINE VINAIGRETTE

    Ingredients

  • ¼ cup red wine vinegar
  • 1 garlic clove, peeled and smashed
  • 1 tsp dried oregano
  • 1 cup extra virgin olive oil
  • Sea salt and freshly ground pepper
  •  
    Preparation

    1. COMBINE the vinegar with the garlic and oregano in a small mixing bowl. Using a wire whisk, whisking constantly. add the olive oil in a slow, steady stream until all the oil is incorporated.

    2. SEASON with salt and pepper to taste and set aside until ready to use. Whisk briefly before using.

      

    Comments

    TIP OF THE DAY: Chilaquiles For Breakfast

    Chilaquiles with avocado. Photo courtesy
    Avocados From Mexico.

     

    Still looking for something special for Father’s Day breakfast? How about chilaquiles (chee-la-KEE-lace), a traditional Mexican breakfast or brunch dish.

    While there are numerous regional variations, here’s a typical recipe: Corn tortillas are cut into quarters and lightly fried. Next comes green or red salsa or mole sauce, then fried eggs.

    Pulled chicken can be added; the dish is topped with shredded queso fresco and/or crema, Mexican sour cream. Sliced raw onion, avocado or other garnish can be added. A side of refried beans typically completes the dish.

    Don’t confuse chilaquiles with the Tex-Mex dish migas, scrambled eggs mixed with chopped green onions, shredded Cheddar and crushed tortilla chips or tortilla strips.

    This recipe is courtesy Avocados From Mexico, which has many delicious avocado recipes on its website.

     

    RECIPE: CHILAQUILES WITH AVOCADO AND EGGS

    Ingredients For 4 Servings

     

  • 1/4 cup vegetable oil
  • 8 six-inch corn tortillas, quartered
  • 1-1/2 cups red salsa
  • 4 eggs
  • 1 avocado, halved, pitted, peeled and cubed
  • 2 small radishes, thinly sliced
  •  

    Preparation

    1. HEAT oil in a large skillet over medium-high heat. Add tortillas. Carefully stir and turn tortillas to coat them with oil until crisp, about 6-8 minutes. Remove from heat.

    2. FRY eggs in a separate skillet. As eggs are finishing…

    3. RETURN tortillas to medium heat. Pour salsa over crisp tortillas, turning to coat until they are slightly soft but still chewy. Top tortillas with fried eggs, avocado and radishes.

     

    Avocados are a delicious breakfast food: plain, on toast or with eggs. Photo courtesy Avocados From Mexico.

     

    TIP: If you want the tortillas to remain crisp, hold the salsa and pour it over the other ingredients immediately before serving.

      

    Comments

    RECIPE: Chocolate Peanut Butter Fried Ice Cream

    Here’s something fun for father’s day: Chocolate Peanut Butter Fried Ice Cream. The recipe is from QVC’s chef, David Venable.

    It uses store-bought ice cream. If you’re comfortable with deep frying, this is an easy recipe.

    While this recipe uses chocolate peanut butter cup ice cream, you can use whatever flavor you like; and substitute chopped almonds, macadamias, pecans, pistachios, or walnuts for the peanuts.

    To make things even easier, you can prepare this recipe a few days in advance, through Step 4.

    EASY DEEP FRIED ICE CREAM RECIPE

    Ingredients

  • 1 quart chocolate peanut-butter cup ice cream (or other flavor)
  • 4 cups chocolate-flavored whole-grain corn and oat
  • cereal,* finely crushed

  • 2 cups unsalted peanuts or other nuts, finely crushed
  • 4 large eggs
  • 2 tablespoons sugar
  • Vegetable oil for frying
  • Chocolate sauce for garnish
  •  

    Something special for dessert: fried ice cream. Photo courtesy QVC.

     

    *Cheerios Frosted Whole Grain Oat & Corn Cereal, for example. You can substitute Corn Flakes or Frosted Flakes.

    Preparation

    1. SPOON out 8 large balls of ice cream onto a parchment paper-lined sheet pan. Freeze for at least 1-1/2 hours.

    2. COMBINE the crushed cereal with the crushed peanuts in a large bowl. Dip the chilled ice-cream balls in the crumb mixture; refreeze for 45 minutes. Do not discard the crumbs.

     

    Fried ice cream ready for its close-up. Photo courtesy QVC

     

    3. BEAT the eggs and sugar together in a large bowl. Dip the coated ice-cream balls into the eggs and then into the crumb mixture, coating completely. Put the ice cream back onto the sheet pan, cover with plastic wrap, and freeze for 2 hours. Cover and refrigerate the egg and sugar mixture.

    4. REPEAT the coating process once again and refreeze for 6 hours, or overnight.

    5. PREHEAT a deep fryer to 375°F. Line a plate with paper towels.

    6. PLACE one ball into the oil and fry for about 25-35 seconds. Remove from the oil and place on the paper towel-lined plate. Repeat.

    7. PLACE each ball on a dessert plate and drizzle with chocolate sauce. Serve immediately.

     

    FIND MORE OF OUR FAVORITE ICE CREAM RECIPES.

      

    Comments

    FOOD HOLIDAY: Smorgasbord Buffet For A Midsummer Feast

    In Sweden, Midsummer marks the start of summer holidays. Midsummer Eve is always the Friday in the middle of the month. People head to the country to be close to nature, enjoy a delicious smorgasbord with beer and aquavit (no wine!), and be with family and friends.

    If you’ve seen Ingmar Bergman’s Smiles of a Summer Night, or Woody Allen’s parody of it, A Midsummer Night’s Sex Comedy, you get the drift.

    Celebrants pick wildflowers to weave into wreaths, set up the maypole and outdoor dance floors. Midsummer is supposed to be a magical time for love. But we’d like to focus on that big table laden with food, the smörgåsbord.

    Swedish retailer IKEA has an annual Midsummer Smörgåsbord; you can purchase tickets for the 6/14 event at the store. They sell out, so do it in advance—$12.99, for adults, $4.99 for kids. Details at IKEA-USA.com.

     

    Pickled herring canapés on pumpernickel bread with gherkins. Photo by Marta Sobo | SXC.

     
    While IKEA offers food only (no dancing, no chasing your romantic interest through the woods), the menu is impressive. Why not adapt it to your own Midsummer Eve’s feast? Make selections from Ikea’s list, or whip up your own favorites:

    MAINS

  • Gravlax with mustard sauce
  • Herring, in assorted preparations
  • Hard boiled eggs with shrimp
  • Meatballs with lingonberries
  • Prinskorv sausage, a type of Vienna sausage, sautéed
  • Smoked salmon with horseradish sauce
  • Swedish ham served cold with mustard
  • Whole poached salmon
  •  

    Swedish meatballs. Here’s a recipe from
    Betty Crocker.

     

    SALADS

  • Cucumber salad
  • Green salad
  • Other favorite salads
  •  
    SIDES

  • Boiled dill potatoes
  • Assorted Swedish cheeses (Herrgardsost, the most popular cheese in Sweden, Hushallsost is Swedish farmer’s cheese)
  • Crispbread, thin bread, dinner rolls
  •  

    DESSERTS

  • Assorted desserts—cakes, cookies, Swedish pancakes with lingonberry jam and whipped cream
  • Ice cream
  • Coffee, tea
  • Strawberries and whipped cream
  •  

    While you may not have an inventory of Swedish music, ABBA always works for us!

      

    Comments

    RECIPE: Asian Beef Skewers (Satay)

    Hot dogs, burgers and steaks are traditional Memorial Day fare. But you can travel beyond America and enjoy some global cuisine on the grill.

    This recipe is from Andrew Zimmern, host of the Travel Channel series Bizarre Foods. There’s nothing bizarre about this recipe, though.

    “Roadside eateries in Cambodia serve little skewered dishes from morning to closing time, and this simple beef and lemongrass version of mine is the type of recipe that grill freaks will turn to all year long,” says Zimmern. “I also use the same recipe for chicken parts, pork chops, etc., with equal success.”

    BEEF & LEMONGRASS SKEWERS

    Ingredients

     

    Cambodian-style beef skewers with spicy peanut sauce. Photo courtesy Andrew Zimmern.

  • 24 ounces dry-aged boneless trimmed beef tenderloin or dry-aged beef sirloin
  • 2 peeled and minced garlic cloves
  • 2 stalks lemongrass
  • 1 tablespoon coriander seeds
  • 2 tablespoons brown sugar
  • 1/4 cup fish sauce
  • 1/4 cup crushed dry-roasted peanuts for garnish
  • Preparation

    1. SLICE beef into long thin strips, 1/8 inch x 1 inch x 5 inches long.

    2. COMBINE the garlic, lemongrass, coriander, sugar and fish sauce in a mortar and pestle until mixture is a paste. Use a blender or food processor if you have to.

    3. MARINATE meat for 12 to 24 hours in this mixture.

    4. THREAD beef onto skewers, grill briefly to medium rare over high direct heat and serve with spicy peanut sauce for dipping, garnishing with the nuts.

     

    Another word for this dish is satay, a Southeast
    Asian dish consisting of small pieces of meat,
    poultry, fish or seafood, grilled on a skewer and
    served with spiced sauce. Photo courtesy Healthy
    In A Hurry
    cookbook.

     

    SPICY PEANUT SAUCE RECIPE

    Ingredients

  • 1/4 cup roasted ground peanuts
  • 1 tablespoon peanut oil
  • 2 minced garlic cloves
  • 2 teaspoon chili paste
  • 2 tablespoons tomato paste
  • 1/2 cup chicken broth
  • 1/2 teaspoon sugar
  • 1 tablespoon peanut butter
  • 1/4 cup hoisin sauce
  • 1 fresh red chili, seeded and thinly sliced
  •  

    Preparation

    1. HEAT the oil in a small pan and add the garlic, chili paste and tomato paste.

    2. FRY until the garlic turns light golden brown.

    3. ADD the broth, peanut butter, hoisin and sugar, and simmer for 3 minutes.

    4. COOL and add the peanuts and chilies.

      

    Comments

    TIP OF THE DAY: Adapting A Classic, Greek Nachos

    The Greek cousin of nachos. Photo courtesy Chobani Greek Yogurt.

     

    Today’s tip looks at adapting popular recipes to other cultures. As an example, we’re giving Tex-Mex nachos a Greek makeover—a fresh spin on a party classic that uses feta and naan or pita crisps instead of Cheddar or Jack cheese and tortilla chips. It also adds some heartiness with ground lamb.

    This recipe, from Chobani Greek Yogurt, makes 6 servings. Enjoy it with beer, wine or iced mint tea.

    GREEK NACHOS RECIPE

    Ingredients

    For The Yogurt Salsa

  • 1 cup plain 0% Greek yogurt
  • 3/4 cup feta cheese, crumbled
  • 1/2 cucumber
  • 1/2 red onion
  • 1/2 teaspoon cumin powder
  • Sea salt to taste
  •  

    For The Nachos

  • Naan bread or pita
  • 2 tablespoons olive oil
  • 1 pound ground lamb (or veal, beef, turkey)
  • Fresh baby spinach leaves
  • Kalamata olives
  • Chopped tomatoes
  • Feta cheese
  • Italian herb seasoning or oregano
  •  

    A delight for feta fans. Photo courtesy Chobani Greek Yogurt.

     

    Preparation

    1. PREHEAT oven to 400°F.

    2. BROWN ground lamb in olive oil over medium heat until fully cooked; then drain oil.

    3. RUB naan bread with small amount of olive oil, sprinkle with salt, cut into triangle wedges with pizza cutter and place on baking sheet. Bake for 5-10 minutes to desired crispness.

    5. COMBINE yogurt, cucumber, onion, feta cheese, salt, and cumin in a food processor; process to desired smoothness. Add more onion, cucumber, and/or feta cheese as desired.

    6. ASSEMBLE nachos by placing triangle wedges of naan on a plate, then fresh spinach, then ground lamb, yogurt salsa, olives, tomatoes, more feta cheese and italian herb seasoning on top as desired.

    Find more recipes at Chobani.com.

      

    Comments

    PRODUCT: Saffron Road Indian Cuisine

    We interrupt our presentation of Cinco de Mayo recipes to bring you something new in global cuisines: Indian, Japanese, Moroccan and Thai.

    One of the founders of Stonyfield yogurt went on to found the American Halal Company. The company has nationally launched Saffon Road, its flagship brand.

    The stylish and tasty brand is the first halal-certified product line to be sold nationally in all Whole Foods stores (it’s also in 6,000 other retail stores across the U.S.).

    Now people hankering for anything from Lamb Saag to Pad Thai can have it after only four minutes in the microwave.

    The foods are all-natural, antibiotic-free, locally sourced and Certified Humane. They are not heavily spiced, so have a broad appeal.

    Most products are Certified Gluten-Free; select products are vegan/vegetarian and Non-GMO.

     

    Two of the frozen entrees, ready in four minutes. Photo courtesy Saffron Road.

     

    The product line—hors d’oeuvre, frozen entrées, simmer sauces and savory snacks—uses premium natural ingredients. You can taste the quality.

     

    Wasabi Crunchy Chickpeas, one of our
    favorite new snack foods. Photo by Elvira
    Kalviste | THE NIBBLE.

     

    A BOUNTIFUL BUFFET

    Everything is ready in minutes, with the exception of the crunchy chickpea snacks, which are ready as soon as you tear off the top of the bag:

  • Hors d’oeuvres: phyllo wraps and samosas.
  • Frozen entrées: Chicken Biryani, Chicken Pad Thai, Chicken Tikka Masala, Lamb Saag, Lamb Vindaloo, Lemongrass Basil Chicken
  • Savory snacks made with crunchy roasted organic chickpeas in three varieties: Bombay Spice, Falafel and Wasabi (also delicious as a salad garnish)
  • Simmer Sauces: Lemongrass Basil, Moroccan Tagine, Rogan Josh, Tikka Masala< \li>

    Hungry yet? Check out the store locator at SaffronRoadFood.com.

     
    ABOUT SAFFRON, THE SPICE

    While Saffron Road is a fanciful name—the line is not laden with the world’s costliest spice—we thought you might like an overview of it.

  •  

    Saffron comprises the dried stigmas, called threads, of the saffron crocus, Crocus sativus. The reddish-colored stigmas are used in global cuisines from Spain to India, as a seasoning and coloring agent. The stigmas contain the carotenoid dye crocin, which imparts a rich golden-yellow hue to dishes (and in earlier times, textiles).

    Saffron is the world’s most costly spice by weight; each flower produces only three stigmas, so many are needed to produce just one gram of the spice. Fortunately, you need very little to flavor a dish.

    Saffron is native to Greece, and was first cultivated on the Greek island of Crete, as early as the Bronze Age (500 B.C.E. to 1200 B.C.E.). It was slowly propagated throughout much of Eurasia, North Africa, North America and Oceania. The first written record dates to a 7th-century B.C.E. Assyrian botanical treatise.

    Today Iran grows 90% of the world’s saffron, although Afghanistan, Greece Italy, Iran, Kashmir (India), Morocco and Spain are also producers. Saffron from different regions has different potencies; for example, Kashmiri saffron is very strong and you may need to use less than what is called for in your recipe.

    The spice is used in dishes such as arroz con pollo and paella (Spain); bouillabaisse (France) an other Mediterranean seafood soups; chelow kabab (Iran), chicken biryanil, kashmiri lamb and saffron rice (India); lamb tagine (Morocco) and saffron bread (Sweden).

    As with many herbs and spices, it’s hard to describe the flavor (what do garlic and paprika taste like?). However, it is glorious with a heady perfume, imparting a tastes of honey, hay and earthiness.

    Too much saffron is not a good thing: It can make a dish bitter.

      

    Comments

    TIP OF THE DAY: Soba Noodles & Soba Salad

    Soba noodles typically are served on a flat
    plate like pasta; but here, it’s swirled into a
    stylish dome. Photo © Lulu Durand | IST.

     

    Unless you live in an area with good Japanese restaurants, it may be difficult to find a dish of soba noodles. But if you check in a natural foods market or online, you should be able to pick some up and cook your own.

    Soba dishes are appealing party fare, from bowls of noodle soup meant to be slurped with gusto, to a mix-your-own cold soba noodle salad with four, six or more optional ingredients with which to customize one’s dish.

    Soba is the Japanese word for buckwheat; the thin noodles are made from buckwheat flour. As with all pasta, soba noodles can be served warm or chilled (think cold sesame noodles and pasta salad). Here are some popular recipes:

    HOT SOBA NOODLE DISHES

  • Soup: A bowl of dashi broth, filled with soba, is typically topped with sliced green onion and a tempura shrimp; add a fried egg, sunnyside up, and you’ve got tsukimi tororo. You can customize the dish with mushrooms, nori strips (seaweed) and/or western ingredients such as kale or spinach.
  •  

  • Stir fry: Topped with a stir fry of baby bok choy, bell peppers, green onions, snow peas and a protein (chicken, fish/seafood, tofu).
  • Fish dishes: Seared ahi tuna with a sesame crust (recipe) or miso-poached cod are wonderful on a bed of soba. Asparagus or snow peas add complementary color and flavor.
  •  
    COLD SOBA NOODLE DISHES

  • Hiyashi soba: One of our favorite ways to enjoy soba is this “mix your own” concept served with dishes of optional ingredients. These mix-ins or toppings can include fresh cilantro, green onion slices (scallions), natto (fermented soybeans), nori strips, okra slices, oroshi (grated daikon radish), purée of yamaimo (Japanese yam) and a pitcher of dashi. You can add some optional heat, such as minced birds eye chile. Add a fried egg, sunnyside up, and you’ve got yakisoba.
  • Mori soba: Plain chilled soba noodles served on a flat basket or a plate.
  • Zaru soba: Mori soba topped with shredded nori seaweed.
  •  
    Soba salad, cold soba mixed with vegetables and sesame oil-soy sauce dressing is a contemporary fusion concept served outside Japan. House Foods, makers of premium tofu and organic tofu, has provided the recipe below, which uses traditional Japanese ingredients.

    But you can extend the fusion with western ingredients: hard-cooked egg, julienned ham and cheese, strips of roast pork or poultry, leeks or red onions instead of green onions, sliced red radishes…anything goes.

    In fact, one conceit for a soba noodles party is to have each guest bring a creative ingredient to mix in.

     

    RECIPE: SOBA NOODLE SALAD WITH TOFU

    Add optional asparagus and/or snow peas, diagonally cut, for another dimension of flavor. Adjust the ingredients to suit your taste. For example, we prefer more red bell pepper and green onions on the salad, and less sugar in the dressing.

    This recipe serves 6.

    Ingredients

  • 1 block extra firm tofu (14 ounces), drained, patted dry and cut into ½ inch strips
  • 8 ounces soba noodles, uncooked
  • 1 medium cucumber, cut into 1/8-inch-thick julienne strips
  • 1 medium red bell pepper, julienned
  •  
    For The Dressing

  • 1/3 cup rice vinegar
  • ¼ cup lime juice
  • 2½ tablespoons sesame oil
  • 2 tablespoons soy sauce
  • 3 teaspoons sugar
  • 2 tablespoons ginger, minced
  • 2 tablespoons green onions (scallions), minced
  • 2 tablespoons toasted sesame seeds (how to toast seeds)
  •  

    Uncooked soba (buckwheat) noodles. Photo © Maria Lapsha | Fotolia.

     

    Preparation

    1. TOAST sesame seeds: Heat a small skillet over medium heat. Add sesame seeds; cook and stir for 2 minutes or until golden brown and fragrant. Immediately remove seeds from hot pan to avoid over-toasting.

    2. COOK noodles in a large pot, following package directions. Drain and rinse well under cold water. Set aside and refrigerate.

    3. SPRAY oil on a nonstick pan and grill tofu. Set aside and refrigerate.

    4. WHISK together the dressing ingredients.

    5. TOSS together noodles, cucumber, red bell pepper and optional asparagus and/or snow peas.

    6. Add tofu strips and mix well.
     
     
    RELATED RECIPE

    Try this recipe with conventional wheat noodles: Japanese somen noodles with dipping sauce.

      

    Comments

    TIP OF THE DAY: Sashimi Tacos

    Sashimi tacos at Haru restaurant in New York
    City. Photo courtesy Haru.

     

    Given our love of fusion food, we were delighted to discover these sashimi tacos at Haru restaurant in New York City.

    You can make them full size or in miniature for appetizers and hors d’oeuvre. At Haru, the sashimi tacos are available in:

  • Salmon and/or Spicy Salmon
  • Tuna and/or Spicy Tuna
  • Yellowtail
  •  
    Of course, you can make “California roll” tacos with avocado, cucumber and crab stick or your other favorite sashimi.

    We made delicious tacos with bay scallops and seaweed salad. With a standard taco size, some “salad” helps to fill out the base. If you can’t find seaweed salad, a mix of shredded daikon and carrot is equally delicious; and shredded lettuce always works!

     
    HOW TO MAKE SASHIMI TACOS

    Ingredients

  • Fish or seafood of choice
  • Sesame oil
  • Rice vinegar
  • Wasabi powder
  • Soy sauce
  • Optional filling: shredded carrots and/or daikon, seaweed salad
  • Taco shells or wonton wrappers
  • Garnish: snipped chives, thin-sliced green onion (scallion), lemon or lime zest, lemon or lime zest and grated ginger mix, toasted sesame seeds, tobiko (flying fish roe) or salmon caviar
  • Lime wedges
  •  
    Preparation

    1. BUY sushi-quality fish and dice into 1/4″ to 1/2″ cubes.

    2. MOISTEN/TOSS with sesame oil, rice vinegar and a bit of wasabi powder. Taste and add soy sauce if the mixture needs a hit of salt.

    3. PREPARE and fill taco shells. Here’s how Guy Fieri makes shells from wonton wrappers for his tuna taco recipe.

    4. GARNISH as desired.

     
    DO YOU KNOW YOUR SASHIMI?

    Check out the different types of sashimi in our Sushi & Sashimi Glossary.

      

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