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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,
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Archive for The Nibble

TIP OF THE DAY: Cherry Tomato Pasta Sauce

October is National Pasta Month, and we’ll be sharing different takes on pasta. We start with tomato sauce.

Some people use fresh summer tomatoes to make their sauce, freezing batches to last through the year. Others used canned tomatoes year-round. Less often, cherry tomatoes are employed.

For us, since lush summer tomatoes have drifted into memory until next year, cherry tomatoes are the go-to for homemade sauce.

While cherry tomatoes can be puréed into a conventional smooth sauce, first up is a version that roasts the cherry tomatoes and uses them whole, rather than cooking them on the stove top and pureeing in a conventional sauce.

Essentially, your sauce is seasoned whole roasted cherry tomatoes in olive oil; and beyond pasta, it can accompany rice and grains, polenta, eggs, grilled cheese, burgers and sandwiches, even savory waffles.

Since the cherry tomatoes keep their shape, this is especially beautiful when made with mixed-color heirloom cherry tomatoes, or a combination of red and gold.


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Colorful cherry tomatoes are a beautiful accent to beige pasta. Photo courtesy Delfina Restaurant | San Francisco.

You can simply sauté cherry tomatoes in olive oil with seasonings. Or, here are two recipes that impart a bit more complexity.



  • 1-1/2 pounds cherry tomatoes, washed and patted dry
  • 3 cloves garlic, peeled and sliced
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon fresh thyme
  • 2 teaspoons packed light-brown sugar
  • 1 teaspoon coarse salt
  • Optional: chopped or sliced, pitted olives (2 tablespoons); drained capers (1 tablespoon); lemon zest (1 tablespoon); minced, seeded jalapeño (1-2 tablespoons) or crushed red pepper (1/2-1 tablespoon)

    1. PREHEAT the oven to 325°F. Place the tomatoes in a nonreactive* 9-by-13-inch baking dish and sprinkle with the garlic. Whisk together the oil, vinegar, thyme, brown sugar, salt and optional ingredients in a bowl. Drizzle over the tomatoes.

    2. BAKE for about 1 hour, until the tomatoes are softened and caramelized. Serve warm or at room temperature.
    *Reactive vs. Non-Reactive Cookware: Aluminum, cast iron and copper are popular for cookware because of their superior heat-conducting properties. However, these metals can react with acids in a recipe (citrus, tomato, vinegar, etc.), imparting a metallic taste and discoloration of light-colored foods. This is also true with mixing bowls and utensils. Non-reactive materials include enameled metal, glass, plastic and stainless steel.


    /home/content/71/6181571/html/wp content/uploads/Spaghetti chunky tomato sauce ps 230r

    Here, 1 pint of the cherry tomatoes have been quartered instead of pulsed, for a chunky sauce. Photo courtesy McCormick.



    In this recipe, the tomatoes are pulsed in the food processor so do not maintain their shape, as in the recipe above. The reason to use them is because of superior flavor in the off season, and/or to take advantage of good prices.

    Ingredients For 4 Cups

  • 6 garlic cloves, peeled and sliced
  • 1 medium onion, large dice
  • 1/4 cup olive oil
  • 3 pints cherry tomatoes, rinsed
  • 1 tablespoon dried oregano
  • Salt and pepper
  • Optional: chopped or sliced, pitted olives (2 tablespoons); drained capers (1 tablespoon); lemon zest (1 tablespoon); minced, seeded jalapeño (1-2 tablespoons) or crushed red pepper (1/2-1 tablespoon)

    1. PURÉE the garlic in a food processor. Add the onion and pulse 3-4 times, until finely chopped.

    2. HEAT the olive oil in a large skillet over high heat. When hot, reduce the heat to medium and add the onion and garlic mixture. Cook, stirring occasionally, until they soften, about 5 minutes.

    3. CLEAN the food processor bowl, add 1 pint of the cherry tomatoes and pulse 3-4 times, until coarsely chopped. Transfer to a large bowl and repeat to process the remaining 2 pints of tomatoes.

    4. ADD the chopped tomatoes to the skillet. Simmer, stirring frequently, until they turn into sauce (about 15-20 minutes). Add salt and pepper to taste.



    RECIPE: Moroccan Quinoa & Roasted Carrots

    October 1st is World Vegetarian Day, the annual kickoff to Vegetarian Awareness Month.

    Vegetarian diets have proven health benefits, are kind to animals and help to preserve the Earth (meat production is a major source of greenhouse gas and deforestation).

    According to, some prominent vegetarians include/have included: Lord Byron, Bill Clinton, Leonardo da Vinci, Ellen DeGeneres, Thomas Edison, Albert Einstein, Benjamin Franklin, Dick Gregory, Steve Jobs, Carl Lewis, Franz Kafka, Paul McCartney, Martina Navratilova, Pythagoras, Voltaire and Leo Tolstoy.

    But you don’t need to have particular beliefs to enjoy this delicious vegetarian (actually vegan) side or main course. The quinoa supplies excellent nutrition, and the Moroccan spices are irresistible.

    The recipe is from Good Eggs, a San Francisco purveyor of artisan foods.


    The addition of allspice, cinnamon and raisins impart a wonderful North African flavor profile and fragrance to this simple dish.
    Ingredients For 2-3 Servings

  • 2 bunches carrots, tops cut off, halved lengthwise
  • Olive oil
  • 1 cup white quinoa
  • 1-1/4 cups water
  • 1 handful* parsley, coarsely chopped
  • 1 teaspoon ground allspice, divided
  • 1 teaspoon ground cinnamon, divided
  • 1/4 cup of raisins
  • Squeeze of lemon†
  • Salt and pepper
  • Optional: plain or seasoned yogurt‡

    /home/content/71/6181571/html/wp content/uploads/roasted carrots quinoa goodeggs 230

    Delicious, nutritious and good-looking: quinoa and carrot salad with Moroccan seasonings. Photo courtesy Good Eggs.


    *What is a “handful” of parsley? It’s an indefinite amount; please don’t write recipes like this! The size of “a bunch” varies widely by retailer. Try this: For “a bunch,” use one cup loosely packed herbs and 1/2 cup for “a handful.”

    †What’s a “squeeze” of lemon? Is it a squeezed half lemon or a wedge of lemon? A medium lemon has 2-3 tablespoons of juice, a large lemon can have 4 tablespoons (1/4 cup). For a “squeeze,” try 1-2 teaspoons. Take notes and adjust both parsley and lemon measurements next time, as needed.

    ‡Give plain yogurt some savory flavor by stirring in one or more of the following: roasted garlic, chopped fresh parsley, minced chives or thin-sliced green onions (scallions). You can also use the zest from the lemon.


    Raw White Quinoa

    Uncooked white quinoa. Photo | Wikimedia.



    1. PREHEAT the oven to 425°F. Soak the quinoa in water for 15 minutes.

    2. PLACE the carrots on a baking sheet and toss with some olive oil. Roast for 20-30 minutes.

    3. STRAIN the quinoa and add it to a pot with the water. Turn the flame to high and bring to a boil, uncovered. As soon as it boils, reduce the flame to a simmer and cover the pot.

    4. CHECK after 15-20 minutes. When all of the water has been absorbed and the grains are still slightly opaque in the center, turn off the heat and let the quinoa steam with the cover on for 5 minutes.

    5. PLACE the quinoa in a bowl with the parsley, 1/2 teaspoon each of allspice and cinnamon, the raisins and lemon juice. Add a drizzle of olive oil and salt. Adjust the salt and spices to taste and add pepper to taste.

    6. REMOVE the carrots when they begin to caramelize and crisp up. Toss them gently with a pinch of salt, 1/2 teaspoon of allspice and 1/2 teaspoon of cinnamon. To serve, spoon the quinoa onto a serving plate or individual plates and top with the carrots. Pass the optional yogurt as a condiment.



    DAY OF THE DEAD: Skull Mug

    Día de los Muertos, the Day of the Dead or All Souls Day, has has been an important festival in Mesoamerica since pre-Columbian times.

    It is a time of festivity and joy, not mourning. Families gather to welcome the souls of the dearly departed—human and animal—who return from the spirit world for an annual visit home to the loved ones they’ve left behind. What a nice concept!

    The celebration begins on November 1st and ends on November 2nd. Despite the timing and skulls, it has no relation to Halloween (here’s the history of Halloween). Analogies to the Celtic-based Halloween are purely coincidental.

    The celebration of the Mayas and Aztecs evolved into what today is a large Mexican festival, incorporating:

  • Photos and mementos of the deceased, placed on special altars along with…
  • Cempasúchil (marigold flowers).
  • Candles and copal incense (made with resin from a local tree).

    dia de los muertos mug

    Drink your coffee from a joyful skull. Photo courtesy Inked Shop.

  • There are music and dancing, plus special offerings for people who have died.

    Crystal Head Vodka Bottle

    Not into coffee or sugar skulls? Perhaps a bottle of Crystal Head Vodka is for you. Photo courtesy Crystal Head.


    Special foods include:

  • Pan de muertos (bread of the dead—recipe).
  • Sugar skulls, usually brightly painted.

    You’ve got time to order a celebratory mug.

    The Mexican Sugar Skull Giant Mug in the photo above costs just $14.95 from

    High quality ceramic, dishwasher and microwave safe, it’s inspired by the Day of the Dead sugar skulls, but perfectly at home year-round.

    Or perhaps you’d prefer a skull full of vodka?




    TIP: How To Remove That Burnt Popcorn Smell

    October is National Popcorn Poppin’ Month. We love popcorn, a whole grain snack that’s low in calories when seasoned simply with spices and herbs. You can also use your FDA-sanctioned two daily tablespoons of heart-healthy olive oil.

    But chief among our kitchen foibles is burnt microwaved popcorn. It not only imparts a horrendous lingering odor; it also stains the inside of the microwave with yellowish blotches. We sought help from

    Ready to begin? Gather your weapons.

    For The Odor

  • Fresh-ground coffee
  • White vinegar
  • Mug and small bowl as a saucer
    For The Stains

  • Dish detergent
  • Bowl or small bucket
  • Soft cloth or paper towels
  • Nail polish remover (100% acetone)
  • Soapy and clean water
  • Optional: rubber gloves
    Now get to work.


    Heirloom Popcorn Kernels

    Because burnt popcorn is so ugly, we elect to show only beauty, like these heirloom kernels. Photo by Katharine Pollak | THE NIBBLE.


    To rid your home of that burnt popcorn smell, there are two approaches: the coffee method and the vinegar method. Ground coffee absorbs odors, and vinegar neutralizes them.
    The Coffee Method

  • Fill a coffee mug or small bowl with 2 tablespoons of ground coffee and ½ cup of water. Set the cup in a small bowl to catch any overflow as it boils, and microwave on high for 2 minutes.
  • Carefully remove the hot mug. Repeat as necessary with fresh ingredients.
    The Vinegar Method

  • Fill the bowl halfway with vinegar. Heat it in the microwave until it develops a good amount of steam. Stop the heating and let the steam diffuse for 10 minutes.
  • Wipe out the microwave with water and a soft cloth or paper towels. A vinegar smell may remain in the microwave, but it will dissipate in a day or two and is far more pleasant than the burnt popcorn smell.
  • If the odor gets into the vents of a microwave, it may just take some time to air out. If you can take it outside and open the microwave door to fresh air—or set it in front of an open window—do so.
  • To neutralize the smell in the kitchen, add half a cup of vinegar to a quart of water and simmer on the stove for a 10 minutes.You can also burn a cinnamon stick in an ashtray.
  • If the odor still lingers, check out the article, Removing Smoke Smells, on

    /home/content/71/6181571/html/wp content/uploads/popcorn beauty bellechevreFB 230r

    No burnt popcorn here! Photo courtesy Belle Chevre | Facebook.



    This method should remove most, if not all, of the discoloration of the inside walls of a microwwave.

  • Mix a few drops of dish detergent with hot water in a large bowl or small bucket. Dip the cloth in the soapy water and wring it out thoroughly.
  • Wipe down the inside and outside of the microwave to remove any surface dirt and grime.
    If you have manicured nails, put on rubber gloves for the next step:

  • With a clean cloth or paper towel, apply nail polish remover to the walls and scrub away the yellowish stains. Wipe any residue from the walls with the soapy water and rinse.
  • You may need to repeat a couple of times depending on the severity of the discoloration.



    TOP PICK OF THE WEEK: Noosa Yoghurt

    To start with, Noosa is yoghurt, not yogurt. That’s the Australian spelling, and appropriate for a brand that originated Down Under.

    The original Noosa is a picturesque Australian resort town on Queensland’s Sunshine Coast, the home of golden beaches. The name Noosa comes from an Aboriginal word meaning shade or shadows, a probable reference to the tall forests behind the sunny coast.

    On a vacation to Noosa, company co-founder Koel Thomae—an Aussie ex-pat living in Colorado—came across a tub of creamy yoghurt and passionfruit purée.

    It took just one spoonful for her to decide that she must bring this celestial style of yogurt to the U.S. Back in Colorado she found a partner, fourth-generation dairy farmer Rob Graves, who milked happy, pasture-raised cows. He took one taste of the Australian yogurt and agreed with Koel. America needed Noosa.

    They began to make Noosa in small batches, from farm-fresh whole milk, local raw clover alfalfa honey and purées of the best fruits. The “Australian-style” texture is thick like Greek yogurt but oh-so-velvety, as elegant as any dessert. (Some of that texture comes from kosher bovine gelatin.)

    The line is certified kosher (dairy) by OU, certified GMO free and made with rBGH-free milk from pastured cows.


    Cherry Yogurt Parfait

    Noosa Yoghurt is so silky, it’s like an elegant dessert. Photo courtesy


    The four-ounce cups, for 140 calories or so, depending on the flavor, is a wonderful bit of fruity sweetness at the end of the meal, or as a snack anytime.

    And for breakfast or lunch, well: What a treat. It’s worth seeking out.


    Noosa Yoghurt

    Some of Noosa’s luscious yoghurt flavors. Photo courtesy Noosa.


    There are 4-, 8- and 24-ounce sizes (not all flavors in all sizes):

  • Blueberry
  • Coconut
  • Cranberry Apple
  • Honey
  • Lemon
  • Mango
  • Peach
  • Pineapple
  • Plain
  • Pumpkin
  • Raspberry
  • Strawberry Rhubarb
  • Tart Cherry
    Not all flavors are made for each season; for example, Cranberry Apple and Pumpkin—both winners—are fall flavors,

    Here’s a store locator and the main website. Scroll to the bottom of the home page for a link to print a coupon.



    TIP OF THE DAY: Café Liégeois

    We made this recipe yesterday, for National Coffee Day.

    Instead of our favorite after-dinnner coffee—a steaming cup of French or Italian roast with a shot of coffee liqueur, substituting for dessert—we celebrated with a Café Liégeois (lee-eh-ZHWAH). It’s a parfait with layers of iced coffee, ice cream and whipped cream (which is called chantilly—shon-tee-YEE—in French).

    We highly recommend it as an easy-to-make dessert for coffee (and especially iced coffee) lovers.

    While the original recipe does not contain alcohol, no one is stopping you from adding a shot of coffee, chocolate or vanilla liqueur.

    If you don’t have parfait or sundae dishes, use what you do have: beer glasses, wine goblets, any tall glasses, glass mugs. You can even make the recipe in conventional coffee cups, although part of the eye appeal is looking at the layers through glass.


    Ingredients Per Serving

  • 1 cup iced coffee, black or lightly sweetened
  • 2 scoops coffee ice cream
  • 1 scoop vanilla ice cream
  • Whipped cream
  • Optional liqueur

    /home/content/71/6181571/html/wp content/uploads/cafe liegois benoitbistro 230

    A modern variation of Café Liégois. Photo courtesy Benoit Bistro | NYC.

  • Optional garnish: crushed roasted coffee beans or chocolate-covered coffee beans, shaved chocolate

  • Add a layer of cubed brownies, pound cake, or crumbled cookies.
  • The Chocolate Liégeois replaces coffee ice cream with chocolate ice cream for a mocha effect.
  • In the photo above, Philipe Bertineau, pastry chef at Benoit Bistro in New York City does his own take: coffee granité, chocolate ice cream, chocolate sauce and whipped cream.

    Chocolate Liégois. Photo courtesy Relais de l’Entrecôte | Hong Kong via Kee Hua Chee.



    1. MAKE the coffee and refrigerate. Also refrigerate or freeze the dishes or glasses. When ready to serve…

    2. FILL each dish or glass with ice cream and pour over the iced coffee and the optional liqueur. Add the whipped cream, garnish as desired and serve immediately.


    According to Wikipedia, Café Liégeois did not originate in Liège, Belgium; it was originally known in France as Café Viennois (vee-en-WAH), Viennese Coffee.

    Following the Battle of Liège in World War I, in which the city of Liège put up a resistance to the advancing German army with its Austrian-made guns—Paris’s cafés changed the name of the dessert from Viennois to Liégeois. Curiously, notes Wikipedia, in Liège itself, the dessert continued to be known as Café Viennois for a while.


    In the U.S., both ice cream desserts are made from the same ingredients. The difference is in how the ingredients are presented.

  • An American parfait shows its ingredients in layers: ice cream, syrup, fruit. It is traditionally served in a tall, narrow, short-stemmed glass, and topped with whipped cream.
  • A traditional sundae dish is a wider, tulip shape with a scalloped rim. First ice cream is scooped into the dish, and it is topped with syrups, fruits, wet walnuts and crowned with whipped cream a maraschino cherry (today a fresh strawberry is often substituted). Crushed nuts and sprinkles can also be added. The sundae was invented in the U.S. Here’s the history of ice cream.
  • A French parfait differs from the American version. It is a frozen dessert made by folding fruits, nuts and/or other ingredients into whipped cream or egg custard—more like a semifreddo or frozen soufflé. See the different types of ice cream.


    FOOD FUN: Spilled Coffee Art

    When life gives you lemons, make lemonade. When it gives you spilled food, make art.

    That’s what Italian artist Giulia Bernardelli does. She’s become a specialist at turning spilled coffee, honey, jam and other foods into wonderful canvases that look as if they were created by accident.

    Animals, landscapes and portraits art so beautifully crafted that they really look like an accidents.

    Giulia doesn’t plan her work in advance but develops the ideas as she eats the food. At one breakfast, for example, she imagined the footprints left by a cat who walked into the jam.

    You can see that and other images at For more images, go to Google Images and search for Giulia Bernardelli.


    /home/content/71/6181571/html/wp content/uploads/spilled food art giulia bernardelli 26 230

    Spilled coffee turns into a landscape with people and animals. Photo courtesy Giulia Bernardelli.




    RECIPE: Caesar Salad Pizza

    caesar salad pizza

    A grilled Caesar Salad Pizza from Chef
    Marcus Samuelsson. Photo © Paul Brissman.


    When we saw this photo on the website of Chef Marcus Samuelsson, we couldn’t wait to make one.

    The grilled pizza combines the ingredients of Caesar salad—romaine, olive oil, anchovies, garlic, citrus juice, egg—with pizza crust standing in for the croutons. And the dough incorporates garlic and basil, like seasoned croutons.

    It’s a bit of work, but well worth the effort. You can save time with premade crusts and tomato sauce.


    Ingredients For 4 Servings (2 Oblong Pies)
    For the Dough

  • 1 cup warm water
  • 1 envelope active dry yeast
  • Pinch of sugar
  • 2 teaspoons kosher salt
  • 2 tablespoons olive oil
  • 2½ to 3 cups all-purpose flour
  • 2 garlic cloves, minced
  • 1 tablespoon chopped fresh basil
    For the Caesar Dressing

  • 2 large egg yolks
  • 1 tablespoon Dijon mustard
  • 2 garlic cloves, chopped
  • 3 anchovy fillets
  • ½ cup olive oil
  • Juice of 2 limes
    For The Pizzas

  • 1 large tomato, seeded and chopped (about 1 cup)
  • ½ cup plus 2 tbsp. olive oil
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons sugar
  • 1 teaspoon minced garlic
  • ¼ cup tomato sauce
  • ¼ cup sliced black olives
  • ¼ cup roasted red peppers
  • 2 cups grated mozzarella
  • ¼ cup chopped fresh basil
  • 1 cup arugula
  • 1 cup shredded romaine lettuce
  • Optional: 4 poached eggs


    1. MAKE THE DOUGH: Put the water in a bowl, stir in the yeast and sugar, and let sit until frothy, about 10 minutes. Add the salt, olive oil, and 2½ cups of the flour and mix until the dough pulls away from the sides of the bowl. Turn out onto a lightly floured surface. Knead until smooth, about 8 minutes, adding up to ½ cup more flour if the dough seems too wet.

    Put the dough into a well-oiled bowl and cover a damp cloth. Set aside to rise until doubled, about 1 hour. Turn the dough out onto a work surface and knead in the garlic and basil. Put it back in the bowl, cover with a damp cloth, and let rise until doubled, about 1 hour.

    2. MAKE THE DRESSING: Put the egg yolks, mustard, chopped garlic, and anchovies into a blender. Blend until smooth. With the motor running, pour in the oil in a slow, steady stream, then pour in the lime juice and blend until emulsified, about 1 minute. Scrape the dressing into a bowl, cover, and refrigerate it until you need it. It will keep for about 3 days.


    Caesar Salad

    A conventional Caesar Salad. Here’s the history of Caesar Salad, the original recipes and variations. Photo courtesy


    3. MAKE THE PIZZA: While the dough rises, preheat the oven to 250°F. Put the tomato on a small rimmed baking sheet and toss with 2 tablespoons of the olive oil, the black pepper, and the sugar. Bake until the tomatoes have dried, about 1 hour. Put the remaining ½ cup olive oil in a small bowl. Add the minced garlic and microwave for 30 seconds.

    4. PREHEAT a gas grill to high heat. Punch down the dough and divide in half. Shape each half into a ball and pat down on a lightly floured surface. Use your fingers to stretch the dough into 10-inch oblongs; it is nice if you leave a slightly thicker rim.

    5. TURN half the grill down to medium heat. Brush 1 piece of dough with the garlic oil and place it, oiled side down, on the high-heat side of the grill. The dough will begin to puff almost immediately. When the bottom crust has lightly browned, use two spatulas to turn the dough over onto the medium-heat side of the grill.

    Working quickly, brush the garlicky oil over the crust and then brush with half of the tomato sauce. Scatter with half of the roasted chopped tomatoes, half of the black olives, and half of the roasted red peppers. Sprinkle with 1 cup of the mozzarella and half of the basil. Close the lid and cook the pizza until the cheese melts. Remove the pizza from the grill and set it aside while you prepare the second pizza with the remaining ingredients.

    6. MAKE the optional poached eggs. Toss the arugula, romaine, and some of the Caesar Dressing together. Cut the pizzas in half, pile the salad and eggs on top, and serve right away.



    TIP OF THE DAY: How to Recycle Coffee Grounds


    You can toss your coffee grounds, or re-use
    them in multiple ways. Photo courtesy


    September 29th is National Coffee Day. If you brew your own coffee, what do you do with the spent grounds?

    Here are green alternatives from Folgers Coffee and our own archives.



  • Body scrub: Add grounds to warm water or coconut oil and use as an exfoliating scrub.
  • Antioxidant facial: Mix two tablespoons of grounds with an equal amount of cocoa powder. Add three tablespoons of whole milk or heavy cream and a tablespoon of honey. Spread on your face; remove in 15 minutes.

  • Dye clothing or “antique” paper.
  • Scented candles: Mix the grounds into the wax of homemade candles. You’ll get a coffee scent as they burn.
  • Soap: Add grounds to homemade soap. They work as an exfoliator also impart some caffeine through the skin.

  • Marinate meat: The acid in the grounds is a tenderizer. A small amount added to a marinade gets great results without imparting the taste of coffee.

  • Use as plant food: The nitrogen-rich coffee grounds nurture houseplants and garden plants. Mix one part coffee grounds with four parts water, and water your plants with it once every other week. You can also sprinkle the grounds directly over the soil or blend them into the soil. Don’t use un-brewed coffee; it’s too high in acid and can burn the plants.
  • Compost, along with the paper coffee filter.


  • Touch up wood scratches with grounds and a cotton swab.
  • Clean the fireplace: Scatter grounds over the ashes to reduce the spread of dust as you sweep it up.
  • Use as a deodorizer, to remove strong smells (curry, fish, garlic). Rub some grounds over your hands or kitchen counter; then wash them off.
  • Remove unpleasant odors from garbage cans, closets, shoes, etc. Leave a cup of coffee grounds (or a smaller amount as appropriate) inside them overnight.

    Folgers has an online coffee calculator to tell you exactly how much water and ground coffee you need, based on the number of people.

    Note that in the coffee industry, a serving size is 6 fluid ounces. An American mug typically holds 12 ounces.


    /home/content/71/6181571/html/wp content/uploads/coffee soap offbeatandinspired 230

    Homemade coffee soap. Here’s the recipe from




    TIP OF THE DAY: Harvest Cobb Salad

    Harvest Cobb Salad

    Grilled squash and corn replace tomatoes and cheese in this Harvest Cobb Salad. Photo courtesy


    Today’s tip comes from Audra Fullerton, The Baker Chick, one of our favorite food bloggers (and food photographers).

    She created a Cobb Salad with fall ingredients, that serves as the inspiration to many other fall salads to come.

    Since tomatoes are now entering the sub-optimal period, she uses grilled squash in her Cobb Salad. She doesn’t use cheese, but if you want to, make it a deep orange or gold color*.

    As another shout-out to the fall season, there’s maple vinaigrette.

    Audra does it all in a little New York City apartment with a tiny kitchen and no grill. She says, “The chicken and corn are fabulous on the grill. I used my large cast iron skillet to cook pretty much everything—squash, corn, bacon and chicken. Either way works.”

    Salads are very adaptable, and you can add your favorite mix-ins, from dried cranberries to toasted pecans.

    Our own signature fall salad is modeled after Thanksgiving dinner:

    It’s a mesclun mix topped with cubed turkey and sweet potatoes, dried cranberries and toasted walnuts; the vinaigrette is mixed with a tablespoon of chunky cranberry sauce. Sometimes we add a scoop of stove top stuffing, since it’s easy to make and croutons just don’t equate.

    Ingredients For 4 Servings

    For The Salad

  • 10 cups of salad greens
  • 1 small acorn squash
  • 1 ear of corn
  • 10 strips of bacon
  • 3 eggs
  • 2 boneless, skinless chicken breasts
  • Olive oil as needed
  • 1 avocado
    For The Vinaigrette

  • 3 tablespoons maple syrup
  • 3 tablespoons apple cider vinegar
  • 3 tablespoons extra virgin olive oil
  • Salt and pepper to taste
  • A few dashes of paprika
  • Option: beets, diced or crumbled cheese*, roasted or raw apples, pecans for added crunch
    *For a deep harvest orange or gold cheese, check out Basiron Pesto Rosso, Cahill’s Farm Flavored Irish Cheddar, English Cheddar With Harissa, Extra Triple Aged Gouda, Huntsman Cheese, Mimolette, Pecorino With Chile Flakes and Saxonshire Cheese.


    Audra notes: “The ingredients for the salad can be prepped in any fashion/order you choose, but I have laid out the process which found to be pretty efficient, both in terms of time and dishes used.”


    1. PREPARE the squash: Using a sharp serrated knife, cut the squash into 1-inch strips. Use a vegetable peeler or paring knife to remove the skin and scoop out the seeds.

    2. HEAT a cast-iron skillet to medium high. Drizzle a bit of olive oil into the pan; when hot, add the squash rings in one layer. Add 2 tablespoons of water and cover the skillet—you want to create steam. Steam for 3-5 minutes; flip and repeat. When the squash is browned and tender, transfer to a cutting board. When cool, cut into chunks.

    3. WIPE the pan and reheat to medium high. Add another drizzle of olive oil. Place the ear of corn in the center of the pan and let it cook without flipping for 3-5 minutes; rotate slightly and repeat. (Letting it sit on the heat for a few minutes is what makes it char.) Keep flipping the corn until it is golden and a bit charred. Remove from the heat and transfer to the cutting board. When cool enough to handle, use a sharp knife to remove the kernels from the cob. Set aside


    /home/content/71/6181571/html/wp content/uploads/cobb salad beets calpizzakitchen 230

    California Pizza Kitchen creates a Cobb Salad with beets and blue cheese. Photo courtesy KPC.

    4. COOK the bacon. Wipe the pan and cook the strips on medium heat, using tongs to flip until evenly cooked and crispy. (You may need to do this in 2 batches.) Set aside to cool, then coarsely chop or crumble. Pour out the bacon grease (you can reserve it to cook eggs, potatoes, whatever) and wipe out the skillet about 75% of the way; you want a little of the bacon grease and fond (the crisp tiny bit) to cook the chicken in.

    5. COOK the chicken. Season the breasts with salt and pepper and a bit of paprika for color (you can add other spices if you wish). Cook on medium heat, adding a touch of olive oil if pan seems dry. Flip each breast after 3-5 minutes depending on thickness. Cook for another 3-5 minutes or until cooked through. Transfer to a cutting board and chop into bite-size pieces.

    6. COOK the eggs. This part can be done while some of the other ingredients are cooking. Place 3 eggs in a small pot of water and turn the heat to high. Once boiling, cook for 5 minutes. Drain the hot water and immediately submerge the eggs in cold water for a few minutes. Peel and slice the eggs.

    7. MAKE the dressing. Whisk together the maple syrup, vinegar and olive oil, tasting to see if you’d like it sweeter or more vinegary. Add salt and pepper to taste.

    8. ASSEMBLE the salad. Top the greens with all the prepared ingredients except the avocado and bacon. Halve, cube and add the avocado right before serving. Drizzle the dressing over the top. Add the bacon at the table (or immediately before bringing the dishes to table) so it acquire moisture from the salad and lose its crunch.

    Cobb Salad was invented in Hollywood. Late one evening in 1937, Bob Cobb, owner of The Brown Derby restaurant, was scrounging in the kitchen’s refrigerator for a snack. He grabbed a mix of ingredients: a head of iceberg lettuce, an avocado, some romaine, watercress, tomatoes, a cold breast of chicken, a hard-boiled egg, chives, cheese and some old-fashioned French dressing.

    He then took some crisp bacon from a chef’s station and started chopping. He shared the snack with his friend Sid Grauman of Grauman’s Chinese Theatre, who came back and asked for a “Cobb Salad” the next day. It was put on the menu and became an overnight sensation. Movie mogul Jack Warner regularly dispatched his chauffeur to pick one up.



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