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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 Meat & Poultry

RECIPE: Mushroom Stuffed Bacon Cheeseburgers

mushroom-stuffed-cheeseburger-tasteofhome-230

A bacon cheeseburger, stuffed with
mushrooms. Photo courtesy Taste Of Home.

 

Put a twist on the traditional cheeseburger and add in some mushrooms. They give the cheeseburger even more flavor. Plus, it’s healthier, given that some of the cholesterol and calories are replaced by the mushrooms (not that anyone eating a bacon cheeseburger is counting calories and cholesterol).

The recipe is from Joyce Guth of Mohnton, Pennsylvania, sent to us by Taste Of Home magazine. “No need to call my family twice when these burgers are on the menu.” says Joyce. “Get ahead of the game and stuff them ahead of time, then grill later.”

RECIPE: MUSHROOM-STUFFED CHEESEBURGERS

Ingredients For 8 Burgers

  • 2 bacon strips, finely chopped
  • 2 cups chopped fresh mushrooms
  • 1/4 cup chopped onion
  • 1/4 cup chopped sweet red pepper
  • 1/4 cup chopped green pepper
  • 2 pounds ground beef
  • 2 tablespoons steak sauce
  • 1/2 teaspoon seasoned salt
  • 4 slices provolone cheese, halved
  • 8 kaiser rolls or other roll of choice, split
  •  

    Preparation

    1. COOK bacon in a large skillet over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels.

    2. ADD mushrooms, onion and peppers into skillet with bacon drippings, cooking until tender. Stir as needed. Using slotted spoon, remove to a small bowl; cool completely. Stir in bacon.

    3. COMBINE beef, steak sauce and seasoned salt in a large bowl, mixing lightly but thoroughly. Shape into 16 thin patties. Top eight of the patties with cheese, folding over cheese to fit within 3/4 inch of edge. Spread with mushroom mixture. Top with remaining patties, pressing edges to enclose filling.

    4. GRILL burgers, uncovered, over medium-high heat or broil 4 inches from heat for 5-6 minutes on each side or until a thermometer inserted in meat portion reads 160°F. Serve on rolls.

    Find many more recipes at TasteOfHome.com.

     

    ButtonMushrooms-PaulCowan-230crop

    Buy the least expensive fresh mushrooms for this recipe. Once they’ve been chopped and blended, the original beauty factor doesn’t matter and you won’t notice a taste difference. Photo by Paul Cowan | BSP.

     

      

    Comments

    TIP OF THE DAY: Bacon Cheese Dogs

    hot-dogs-bacon-kraft-230

    Bacon cheese dogs, cousins to the bacon
    cheeseburger. Photo courtesy Kraft.

     

    Like the hamburger, the hot dog is a sandwich: meat “sandwiched” in bread. It was invented in the U.S. in 1871, when an enterprising Coney Island sausage vendor thought to serve a Frankfurt-style sausage in a roll. The rest is history.

    Over time, fans have created gourmet hot dog recipes, but nowhere to the extent of burger variations.

    Even looking at the basics: How many bacon cheeseburger lovers have ever tried a bacon cheese dog? So today’s tip is: serve up bacon cheese dogs along with bacon cheeseburgers in your Memorial Day grillfest.

    Start with this from Kraft, which used Oscar Mayer hot dogs, Kraft Singles and Claussen sweet pickle relish.

    RECIPE: BACON CHEESE DOGS

    Ingredients For 6 Servings

  • 6 hot dogs
  • 6 hot dog buns
  • 6 cheese slices, cut diagonally in half
  • 6 slices bacon, cooked
  • 1/4 cup sweet pickle relish
  • Preparation

    1. HEAT grill to medium-high heat.

    2. GRILL franks 7 to 9 minutes or until heated through, turning occasionally.

    3. PLACE in buns; top with remaining ingredients.

     
    Variations

  • Use brioche or whole wheat hot dog buns (toasted, of course).
  • Try different cheeses. In this recipe, we prefer mozzarella, provolone or Swiss instead of American or Cheddar cheese.
  • Serve with chopped onions.
  • Add optional heat with fresh jalapeño slices.
  •  
    Kraft calls this recipe “Steamwhistle Hot Dogs”; but we’re not sure why. Steam whistles are a familiar sound of yore, the “woo woo” of the old locomotive. Steam whistles were also used in factories and elsewhere to signal the start or end of a shift.
     
    TIP: The opposite of the bacon cheese dog—all three main ingredients chock full of saturated fat—is the garden hot dog. Wrap the dog in a lettuce leaf before placing it in the bun. Tuck sliced radishes and cucumbers on either side of the dog, and top with diced tomatoes or sliced grape tomatoes.
     
    MORE ABOUT HOT DOGS

  • The history of hot dogs.
  • Conventional versus organic hot dogs.
  • Hot dog trivia quiz.
  • How to set up a hot dog bar.
  •   

    Comments

    TIP OF THE DAY: Leftover Ham Recipes

    white-bean-ham-soup-qvc-230

    Use leftover ham in a delicious bean soup.
    Photo courtesy QVC.

     

    You can just enjoy so many ham sandwiches and ham scrambles with the leftover Easter ham. Here are two recipes from QVC’s David Venable, that take a different approach.

    RECIPE: WHITE BEAN SOUP WITH HAM

    This recipe uses the ham bone, hock, or shanks.

    David comments, “Though it may officially be spring, there are still plenty of days that call for a recipe that takes out the chill. This broth-based soup is a great way to use leftover ham: It’s light enough for spring, but hearty enough to be filling.”

    Ingredients

  • 1 pound dry Great Northern beans*
  • 8 cups water
  • 1/2 teaspoon salt
  • 1 meaty ham hock or 2-3 lbs of ham shanks
  • 1 cup carrots, chopped
  • 1/2 stalk celery, chopped
  • 1 cup onion, chopped
  • 1 teaspoon garlic, minced
  • 1 teaspoon mustard powder
  • 2 bay leaves
  • 2 cups ham, chopped
  • Sea salt and freshly ground black pepper, to taste
  • Garnish: fresh parsley
  •  
    *A mild, white, oval bean, similar to the white kidney bean.

    Preparation

    1. RINSE the beans, sorting out any that are broken or discolored.

    2. BRING a large pot of water to a boil. Add the salt and the beans and remove the pot from the heat. Let the beans sit in the hot water for at least 60 minutes.

    3. RETURN the pot to high heat and place the ham bone, carrots, celery, onion, garlic, mustard and bay leaves in the pot. Stir well, bring to a boil, reduce the heat to low, and simmer for 60 more minutes.

    4. REMOVE the ham bone and discard. Stir in the chopped ham and simmer for 30 more minutes. Season with salt and pepper. Garnish with fresh parsley (if desired).

     

    RECIPE: SMOKED HAM & CHEDDAR HASH

    David advises, “This hash recipe works just as well with ham that hasn’t been smoked. Try serving it as a breakfast item by throwing some fried eggs on top. Like a little spice in your hash? Add some hot sauce to the pan!”

    Ingredients

  • 5 medium potatoes, peeled and diced
  • 3 tablespoons butter
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon paprika (preferably smoked)
  • 6 cups smoked ham, diced
  • 1 cup chicken broth
  • 10-ounce can cream of mushroom soup
  • 1 bunch scallions, sliced
  • Salt and pepper, to taste
  • 2 cups sharp Cheddar cheese, shredded
  • 3/4 cup coarse breadcrumbs (such as panko)
  • 3 tablespoons fresh parsley, chopped
  •  

    smoked-ham-cheddar-hash-qvc-230

    Yummy smoked ham and Cheddar hash. Photo courtesy QVC.

     
    Preparation

    1. PREHEAT oven to 350°F. In a large sauce pot, boil the potatoes until fork tender. Drain the water and set aside.

    2. ADD the butter to a 10″ or larger, deep nonstick skillet and melt over medium-high heat. Add the onion and garlic and cook for 3-4 minutes, or until slightly colored.

    3. STIR in the paprika and ham. Add the broth, cream of mushroom soup and scallions. Stir well to combine and bring to a simmer.

    4. ADD the parboiled potatoes and stir carefully to evenly incorporate all ingredients. Season the hash, to taste, with salt and pepper.

    5. COMBINE the Cheddar cheese, breadcrumbs and parsley in a small bowl and sprinkle over the top of the hash. Bake for 15-18 minutes, or until evenly browned.

      

    Comments

    TOP PICK OF THE WEEK: Delicious, Nutritious, Better-For-You Bison

    “Meet the better meat,” invites The Bison Council, and we agree.

    Bison is a red meat lover’s dream come true. It provides all the flavor of beef (even more, we think!) without the negatives. You can enjoy succulent steaks without high cholesterol and juicy burgers without all the fat. Bison is lower in fat, cholesterol and calories than even chicken and turkey, and is a great source of iron.

    Here’s how bison compares nutritionally with other proteins.

    The one catch impacts those who like their meat cooked medium-well. Because it has very low fat content (less fat than turkey!), bison must be eaten rare to medium rare (just the way we like our meat!). Tender and juicy, good bison gets raves from every food lover we know.

    If you’re concerned because you don’t like rare beef, we still urge you to try rare bison—in fact, how about bison filet mignon or tenderloin roast for Mother’s Day or Father’s Day?

    Here’s how to cook bison.

     

    tenderloin-roast-green-beans-230

    A bison tenderloin roast. Photo courtesy AllenBrothers.com.

     

    OH GIVE ME A HOME WHERE THE BISON ROAM

    Let us interject a quick lesson: Bison and buffalo are not the same animal. They are cousins in the same family and sub-family, but of different genuses—like the dog and the wolf. Here’s how the taxonomy compares among bison, buffalo and cattle, complete with photos.

    Bison is a native American animal; buffalo are the water buffaloes of Africa and Asia. The first Europeans to see bison presumed the huge, shaggy beasts to be another type of buffalo, and the misnomer has lasted for centuries, aided and abetted by the U.S. government’s minting of the “buffalo” nickel. Here’s the difference between bison and buffalo.

    And it doesn’t help that the unofficial anthem of the American West (and the official state song of Kansas) was/is “Home On The Range.” The poem, written in the early 1870s in Kansas, was set to music, and the rest is tuneful—if inaccurate—history.
     
    THE BISON REVIVAL

    Bison once ranged over most of the North American continent: from the Rockies all the way to the East Coast (hence the city of Buffalo, New York), from Mexico north to the Northwest Territories of Canada.

    Most American students learn the tragedy of the bison: how the great natural herds were slaughtered to the brink of extinction in the 1870s and 1880s by commercial hunters and sports hunters. The near-extinction also caused the demise of many Native American tribes, who relied on the bison for food, clothing, coverings for their lodges, sinew for bow strings, tools and fuel.

    By 1889, the few remaining animals were saved by the combined efforts of William Hornaday, Director of the New York Zoological Park (now the Bronx Zoo) and a small group of private ranchers. In 1905, the American Bison Society was formed to save the bison and provide protect rangeland for the animals. In 1907, some offspring of the bison saved by Hornaday became the nucleus of the present-day herd of 600 in the Wichita Mountains Wildlife Refuge.

    Fast forward to the late 20th century: In the 1970s an 1980s, as the high cholesterol content of beef was raised as a health issue, the search for better meat options led to the bison.

    Today, the estimated 75 million North American bison of the mid-1800s are greatly reduced but thriving, with an estimated 500,000 animals. They live on approximately 4,000 privately owned commercial ranches; about 15,000 wild bison are free-ranging on protected lands. [Source: Wikipedia]

    The bison is the largest land mammal to roam North America since the end of the Ice Age. It is a descendant of ancient animals that crossed the Bering Strait land bridge some 300,000 years ago. Americans can once again see magnificent herds of this noble heritage beast.

     

    bison-burger-gorgonzola-230r

    A bison burger, with Gorgonzola blended into
    the patty. Photo courtesy Wisconsin Milk
    Marketing Board.

     

    BISON CUTS

    Bison is available in cuts similar to those of beef. You’ll find:

  • Cooked & raw sausages: franks, brats and sausages in different styles
  • Deli meats: bison bacon, bologna, pepperoni, salami
  • Ground: ground meat and burger and slider patties
  • Ribs: back rib racks and short ribs
  • Roasts: brisket, chuck, pot roast, prime rib, rump, sirloin butt, tenderloin (Chateaubriand), tri-tip
  • Steaks: filet mignon, flank, flatiron, hanging tender, ribeye, sirloin, strip
  • Plus: center cut shank (osso buco), jerky, liver, snack sticks, stew meat
  •  

    You can can replace bison in any recipe, from chili and meat balls to kabobs and stir frys. Check out the wealth of beautiful bison recipes from The Bison Council.

    Always look for bison that is 100% USDA certified. Many cuts are also American Heart Association certified—it’s that good for you.

     

    THE BISON COUNCIL

    Just as some beef is tough and some is celestial, so it goes for bison. To have that heavenly bison experience, you need to buy from a good butcher, who buys from a top rancher.

    The Bison Council is dedicated to the promotion, preservation, and stewardship of the North American Bison. Members pledge to maintain the highest standards and ideals of animal care and husbandry, sustainability, food safety, purity of ingredients and quality of finished consumer products.

    Charter members include:

  • Carmen Creek Gourmet Bison
  • Chinook Bison Ranch
  • Double T Bison Ranch
  • High Plains Bison
  • Jackson Fork Ranch
  • Wild Rose Meats
  •  

    The website is a wealth of information about bison. Take a look!

      

    Comments

    TIP OF THE DAY: Popcorn Meat Loaf, A Healthier Recipe

    Here’s how to add fiber to a meatloaf and have fun with it. The recipe is courtesy Popcorn.org, the website of The Popcorn Board.

    Don’t expect pieces of popcorn popping up in the slices of meatloaf. The popcorn is ground in the food processor and used instead of breadcrumbs, which (unless they’re whole wheat breadcrumbs) contribute zero fiber.

    See if anyone can guess what the “secret ingredient” is.

    Preparation time is 10 minutes; baking time is 1 hour.

    RECIPE: POPCORN MEATLOAF

    Ingredients For 6 Servings

  • 5 cups popped popcorn
  • 1-1/4 pounds extra lean ground beef or turkey
  • 1/4 cup chopped celery
  • 1/4 cup chopped onion
  • 1/4 cup 2% milk
  • 1 egg
  • 2 tablespoons chopped parsley
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup chili sauce, pasta sauce or ketchup
  •  

    meat-loaf-popcorn.org-230

    Popcorn in a meat loaf adds fiber and fun. Photo courtesy The Popcorn Board.

     

    Preparation

    1. PREHEAT oven to 350°F. Spray an 8 x 4-inch loaf pan with cooking spray; set aside.

    2. PROCESS popcorn in a blender or food processor until finely ground; pour into a large bowl. Add ground beef, celery, onion, milk, egg, parsley, garlic, salt and pepper. Mix until thoroughly blended.

    3. PRESS meat mixture into pan; spread chili sauce over top.

    4. BAKE for 1 hour, or until cooked through. Allow to cool 15 minutes before slicing.

      

    Comments

    RECIPE: Prosciutto Wrapped Bell Peppers

    Print

    A tasty first course: a roasted bell pepper wrapped in prosciutto. Photo courtesy Westside Market | NYC.

     

    This recipe fits right in with a pink food party, Valentine’s Day, Easter or Mother’s Day.

    RECIPE: PROSCIUTTO WRAPPED BELL PEPPERS

    Ingredients For 4 Servings

  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • Salt and pepper
  • 4 red peppers, roasted and peeled*
  • 8 ounces fresh mozzarella, cut into 4 pieces
  • 4 ounces sliced prosciutto
  • 4 basil leaves
  • 4 black olives
  • 4 toothpicks
  •  

    *This is the most laborious part of the recipe. Here’s how to roast peppers. As a substitution, you can purchase whole roasted red peppers in jars (pimento). They have a softer texture and different flavor, but it’s a good flavor.
     
    Preparation

    1. WHISK together olive oil, vinegar, salt and pepper. Add peppers and marinate for 1 hour.

    2. FILL each pepper with a piece of mozzarella. Wrap a slice of prosciutto around each pepper.

    3. TOP each with a basil leaf and olive, held together with a toothpick.
     
    It’s that easy!

      

    Comments

    TIP OF THE DAY: Spring Lamb

    “Spring lamb” is so called because before modern times, the sheep gave birth in the spring. If you wanted lamb in other seasons, it would be frozen.

    Today, animal breeders know how to enable birth year-round, so lovers of lamb need never be without it.

    We were inspired by this beautiful “edible art” from executive chef Shaun Hergatt of Juni restaurant in New York City. Use the ingredients of spring to create your own fantasy You don’t need the tecnique to wrap loin of lamb; a lamb shop or slice of leg of lamb is just fine.

    Ever wonder why leg of lamb with green peas is such a popular pairing? It’s because both are spring foods. In the days when everyone had to eat “locavore,” people could only eat what was in season.

    So today’s tip is: Celebrate this first day of spring by planning a lamb dinner. Beyond spring peas, we have a list of spring vegetables below.

    How about some fava beans with a nice Chianti?

     

    blu-lamb-chops-230

    A lamb lover’s delight. Who needs steak? Photo courtesy Blu Restaurant | NYC.

     

     

    Thinking outside the box: wrapped loin of
    lamb, spring peas and pea purée by Chef
    Shaun Hergatt of Resto | NYC.

     

    SPRING VEGETABLES

    Because of imports from the Southern Hemisphere, where the seasons are reversed, Americans have year-round access to traditional spring foods like artichokes, Belgian endive, spinach, radicchio, radishes and watercress.

    But spring brings specialties with short seasons, so eat them while you can!

  • Asparagus (look for purple asparagus)
  • Butter lettuce
  • Fava beans
  • Fennel
  • Fiddlehead ferns
  • Morel mushrooms
  • Mustard greens
  • Ramps
  • Rhubarb
  • Spring (English) peas, snow peas, pea pods
  • Sorrel
  • Vidalia onions
  •  

    One of the most celestial restaurant dishes we recall, from several springs ago, was a simple sauté of asparagus, fiddleheads, morels and ramps, seasoned with a little garlic.

    It’s a lesson on how the season’s bounty needs little preparation to impress.

      

    Comments

    TIP OF THE DAY: Salad Topped Main Course

    Here’s an easy way to get everyone to eat a few more veggies: Top main courses with a small salad.

    Fried, grilled, roasted and sautéed proteins are all candidates to be topped with an alluring crown of vegetables and herbs—not a dinner salad or dressed lettuce, but something that looks great. Dress the salad very lightly with olive oil or vinaigrette.

    The “salad topping” doesn’t preclude your ability to serve the side salad of your choice.

    SALAD TOPPERS

    Aim to mix at least three bright colors and ideally four: green plus orange, red or yellow. Different shades of green don’t count as different colors. We’ve also included green salad-friendly fruits.

     
    THE GREEN GROUP

  • Asparagus
  • Avocado
  • Broccoli (including rabe and rapini)
  • Cucumber
  • Edamame
  • Green apple
  • Green beans
  • Green bell pepper
  • Green grapes
  • Green olives
  • Green onion tops
  • Green peas
  • Herbs (basil, dill, parsley, etc.)
  • Lettuces (everything from arugula to watercress)
  • Pickles/gherkins
  • Sugar snap peas, snow peas
  • Zucchini
  •  

    pan-sauteed-catfish-230

    Pan-sautéed catfish topped with a parsley and tomato salad. Photo courtesy Whole Foods Market.

     

    THE RED GROUP

  • Dried cherries or cranberries
  • Pomegranate arils
  • Raspberries or strawberries
  • Red apple
  • Red bell pepper
  • Red grapes
  • Red tomatoes
  • Watermelon
  •  

    chicken-cutlet-recipes-rabe-mozzarella-tomatoes-westsidemarketnyc-230

    Chicken cutlets topped with broccoli rabe and
    sundried tomatoes. The recipe is below.
    and photo courtesy Westside Market |
    NYC.

     

    THE ORANGE GROUP

  • Cantaloupe
  • Carrots
  • Dried apricots
  • Mango
  • Orange bell pepper
  • Orange cherry tomatoes
  • Orange citrus segments
  • Zucchini
  •  
    THE YELLOW GROUP

  • Corn
  • Pineapple
  • Yellow bell pepper
  • Yellow tomatoes
  •  
    THE PURPLE/BLUE GROUP

  • Berries: blackberries, blueberries, boysenberries
  • Eggplant
  • Fruits: figs, grapes, plums
  • Red cabbage
  • Specialty varieties: purple bell peppers, carrots, cauliflower, corn, potatoes, string beans, plus forbidden rice (black rice)
  •  
    Thanks to Wendy Thorpe Copley, author of one of our favorite new books, Everyday Bento, for organizing lists of fruits and veggies by color. We’ll be reviewing her book shortly.

    RECIPE: CHICKEN CUTLETS WITH BROCCOLI RABE & MOZZARELLA

    This dish may look familiar: Italian restaurants frequently top cutlets with a bit of red and green. You can prepare this dish in just 15 minutes, plus 30 minutes cooking time. You can cut calories and cholesterol by eliminating the mozzarella.

    Ingredients For 4 Servings

  • 2 tablespoons extra virgin olive oil
  • 1 garlic clove, crushed
  • 4 boneless, skinless chicken cutlets, slightly pounded
  • Salt and pepper
  • 2 large eggs, slightly beaten
  • 1 cup Italian-style breadcrumbs
  • Salt and pepper
  • 1/2 pound mozzarella, thinly sliced
  • 1 bunch broccoli rabe, steamed or sautéed
  • 2 ounces sundried tomato slivers
  •  
    Preparation

    1. PREHEAT oven to 350°F. Heat olive oil in a large skillet. Sauté garlic until golden, then discard.

    2. SPRINKLE chicken breasts with salt and pepper on each side. Dip chicken into beaten egg and then coat with breadcrumbs. Place chicken in skillet and cook until brown on both sides, about 5 minutes.

    3. PLACE cutlets in a baking dish sprayed with cooking spray or greased with oil. Bake the cutlets for 10 minutes, top with mozzarella, rabe and tomato slivers. Continue baking until cooked through, another 10 to minutes or so.

    3. ARRANGE chicken on four plates and top with mozzarella and broccoli rabe. Garnish with tomato slivers and serve.

      

    Comments

    RECIPE: Guinness Beef Stew

    Here’s hearty, family-style fare for St. Patrick’s Day: Guinness beef stew, courtesy of QVC’s David Venable.

    Guinness adds a deep richness to the broth of this stew without imparting the full flavor of the beer itself. For more beer flavor, serve one as the beverage. If you have a different favorite stout, you can substitute it for the Guinness.

    Instead of potatoes, rice or noodles, serve the stew with a whole grain like barley, and mashed cauliflower.

    RECIPE: GUINNESS BEEF STEW

    Ingredients

  • 3–1/2 tablespoons all–purpose flour
  • 1–1/4 teaspoons ground black pepper
  • 1–1/4 teaspoons salt
  • 3 pounds beef stew meat, cut into 1–1/2″ cubes
  • 3 tablespoons vegetable oil
  • 3 garlic cloves, minced
  • 1 large onion, chopped
  • 1/2 cup celery, chopped
  • 2–1/2 teaspoons dried thyme
  • 2 bay leaves
  • 2–1/2 cups beef stock
  • 2 cups Guinness beer
  • 3 tablespoons tomato paste
  • 2 pounds russet potatoes, peeled and cut into 1/2″ pieces
  • 1 bag (16 ounces) baby carrots
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 cup fresh parsley, chopped
  •  

    guinness-beef-stew-qvc-230

    Serve a Guinness or other stout with this hearty beef stew, cooked in two cups of Guinness. Photo courtesy QVC.

     

    Preparation

    1. PLACE the flour, salt, and black pepper in a medium–size bowl. Add the beef cubes and toss until completely coated.

    2. HEAT the vegetable oil in heavy large stockpot or Dutch oven over medium–high heat. Working in batches, brown the beef cubes, on all sides, about 5–7 minutes. Add the garlic, onion, and celery, and cook for 3–5 minutes.

    3. STIR in the dried thyme, bay leaves, beef stock, Guinness, and tomato paste. Bring the mixture to a boil and reduce the heat to low. Cover the pot and simmer for 1–1/2 hours, stirring occasionally.

    4. ADD the potatoes, baby carrots, salt, and pepper. Stir to distribute evenly. Cover and simmer on low heat, until the vegetables and beef are very tender, about 45 minutes. Sprinkle with the parsley right before serving.
     
    WHAT’S THE DIFFERENCE BETWEEN BEER AND STOUT?

    Stout is a type of beer. Other major categories include ale, lager, porter; there are many subcategories.

    Stout is dark beer produced from long-roasted malt, barley, hops, water and yeast. Different styles include imperial stout, dry/Irish stout, milk stout and oatmeal stout, among others. They are typically higher in alcohol: 7% or 8%, although some can be higher.

    By comparison, lager, the style most often drunk in the U.S., is a type of beer that is fermented and conditioned at low temperatures. The yeasts used for lager are different from those used for stout. Different styles include pale lager and dark lager.

    For more beer types, check out our Beer Glossary.

      

    Comments

    FOOD HOLIDAY: National Cold Cuts Day

    cold-cuts-230sq

    Cold cuts, an American favorite (but not a
    nutritionist’s). Photo courtesy iGourmet.

     

    Sliced beef and turkey are not cold cuts.

    The term refers specifically to precooked or cured meat, often in loaf or sausage form, that are sliced and served cold on sandwiches or on party trays.

    Today they are ubiquitous, pre-sliced in vacuum packs at the supermarket. Or, they can be sliced to order at a delicatessen or the market’s deli counter.

    The good news: Most people like cold cuts, and they’re easy lunch and party fare.

    The bad news: Most cold cuts are higher in fat, nitrates and sodium. In fact, the prepackaged kind have even more of these bad ingredients, as the larger exposed surface requires stronger preservatives.

     
    A COLD CUT BY ANY OTHER NAME

    Cold cuts are also known as deli meats, lunch meats, luncheon meats, sandwich meats and in the U.K., cold meats, cooked meats and sliced meats.

      

    Comments

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