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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 The Nibble

TIP OF THE DAY: 10 Spice Blends You Should Know, Part 1

Today we present spice blends you should know, even if you aren’t about to use them immediately. Seasonings are the easiest ways to add different flavors to foods. If you’re looking at dieting with a month of broiled chicken or fish, for example, each of these blends will make each plate taste different.

While the blends originated in specific countries, they are cross-cultural. You can change the perspective of a classic French dish by adding Indian spices, for example. The basic ingredients and technique are still French, but with a nice touch of fusion flavor.

You can also use spice blends in non-traditional ways: to flavor mayonnaise or yogurt or on fruit, for example. Our tip is: Be adventurous with spices, and conquer the world. (At least, the culinary world.)*

Several months ago in the New York Times, Mark Bittman recommended making your own spice blends. He recommends whole spices, which are typically of better quality than ground spices, and stay fresh longer in their whole state.

If you buy them in bulk, they can be surprisingly inexpensive. You can give what you don’t need as gifts to friends and neighbors, and you may still be ahead. Check at local international markets, on Amazon.com or the websites of specialists like Penzeys. Their website has plenty of options, but is surprisingly bare-bones, with no photos of the spices. For beautiful spice photos, check out SilkRoadSpices.ca, a Canadian e-tailer.

   

chinese-five-spice-230b

Chinese Five Spice, used to cure artisan pork. Photo courtesy McCormick.

 
*Mark Bittman advises: “…don’t feel as if you have to relegate these mixtures solely to their original uses, like jerk spice on chicken or garam masala in curry. Rub them on meat, poultry, seafood, tofu or vegetables before grilling, broiling or roasting; cook them in oil or butter to begin braises or stir-fries; or just sprinkle them on almost anything. My recently regenerated enthusiasm for these came about when I sampled a couple of blends on raw apple slices with ice cream, which was transformational.”
 
HOW TO START

You can blend and then grind your spices as needed. This is traditionally done with a mortar and pestle, but you can repurpose an old coffee grinder just for spices. First, clean it and then fill it with raw white rice; grind and then toss the rice. If you still find residual coffee aroma, do it again.

You’ll get more flavor from your spices if you toast them first. Place them whole in a small skillet over medium heat. Shake the pan occasionally until the fragrance rises, 2 to 5 minutes. Cool for a few minutes, then grind.

Store all ground spices in tightly sealed jars in a dark, cool place. While some will keep well for months, for the most potency make only what you need for a few weeks.

Here are the first five spice blends: adobo from Mexico, chili powder from Mexico, five spice from China, garam masala from India and jerk from Jamaica.

 

kashmiri_masala_spice_blend_mccormick-230r

Garam masala, an Indian spice blend that
varies by region and individual cook. Photo
courtesy SilkRoadSpices.ca.

  ADOBO

Adobo is a popular Mexican spice mix: spicy and rich in flavor, but not hot. Traditional blends have no added salt. People on low-salt diets can use it in place of salt (but check the label).

  • Traditional uses: Rub on chicken, fish or pork with a bit of lime juice and salt to taste, then grill or broil. Add to chili or taco fixings, or perk up guacamole.
  • Traditional ingredients: garlic, onion, black pepper, oregano, cumin and cayenne red pepper.
  • Bittman’s recipe: 2 tablespoons granulated garlic, 1 tablespoon salt, 4 teaspoons dried oregano, 1 teaspoon black pepper, 1 teaspoon turmeric, 2 teaspoons cumin, 2 teaspoons onion powder and 2 teaspoons ground ancho.
  •  

    CHILI POWDER

    There are different strengths of chili powder, depending on the heat of the chiles used. Some are labeled medium or hot.

  • Traditional uses: Chili powder is the backbone of traditional Mexican dishes such as red chili and tamales. It is added to mole sauce, stews, beans and rice.
  • Traditional ingredients: ancho chili pepper, red pepper, cumin, crushed red pepper, garlic and Mexican oregano.
  • Bittman’s recipe: Toast and grind 4 teaspoons cumin seeds, 1 teaspoon black peppercorns and 4 teaspoons coriander seeds; stir in 2 tablespoons dried Mexican oregano, 4 tablespoons ground ancho chiles and 1 teaspoon cayenne.
  •  
    CHINESE FIVE SPICE

    Five spice powder is a versatile Chinese seasoning. The five spices vary by region and individual preference.

  • Traditional uses: stir-frys. The spice has traveled far beyond that with innovative chefs. You’ll find it in artisan chocolate bars, for example.
  • Traditional ingredients: cassia cinnamon, star anise, anise seed, ginger and cloves. Sichuan peppercorns and fennel seeds are also commonly included.
  • Bittman’s recipe: Grind the following (no need to toast): 2 tablespoons , 12 star anise, 3 teaspoons whole cloves, two 3-inch cinnamon sticks and ¼ cup fennel seeds.
  •  

    GARAM MASALA

    As with other all-purpose spice blends, including curry and five spice, the ingredients in this Indian spice vary by region and individual cook.

  • Traditional uses: very popular on cauliflower, fish, lamb, pork, poultry and potatoes.
  • Traditional ingredients: coriander, black peppercorns, cardamom, cassia cinnamon, kalonji, caraway, cloves, ginger and nutmeg.
  • Bittman’s recipe: Toast and grind the seeds of 20 cardamom pods, 2 3-inch cinnamon sticks, 2 teaspoons whole cloves, 1 teaspoon nutmeg pieces, 2 tablespoons cumin seeds and 2 tablespoons fennel seeds.
  •  

    JERK

    Jerk seasoning is a hot Jamaican spice blend. There are different blends for chicken, fish and pork.

  • Traditional uses: grilled chicken, fish, pork chops, pork tenderloin, whole roast pig; also.
  • Traditional ingredients: paprika, allspice, ginger, red pepper, sugar, ground Grenadian nutmeg, black pepper, garlic, thyme, lemon grass, cinnamon, star anise, cloves and mace.
  • Bittman’s recipe: Grind the following (no need to toast): 2 tablespoons allspice berries, ½ teaspoon nutmeg pieces, 2 teaspoons black peppercorns and 4 teaspoons dried thyme. Combine with 2 teaspoons cayenne, 2 tablespoons paprika, 2 tablespoons sugar and ¼ cup salt. Before using, add some minced fresh garlic and ginger.
  •  
    Continue to Part 2 the next five blends: nori shake from Japan, pimentón from Spain, quatre épices from France, ras el hanout from Morocco and za’atar from the Middle East.

      

    Comments

    PRODUCT: Grecian Delight Phyllo Swirls

    We love Greek food, but there’s no Greek restaurant anywhere near us.

    Fortunately, we can pick of plenty of mezze* at the food store and set out a buffet of babaganoush, dolmades, falafel, feta, halloumi cheese, hummus, olives, peperoncini, pita, tabbouleh, taramasalata, tzatziki and Greek yogurt.

    And now, we can add delicious Phyllo Swirls from Grecian Delight.

    Crisp phyllo dough is filled with three classics, deftly seasoned:

  • Apple
  • Cheese (feta)
  • Spinach (with feta)
  •  
    Simply place an individual-portion frozen swirl on a cookie sheet, pop it into the oven for 40 minutes, and enjoy the warm flakiness that emerges.

    The all natural product line contains no trans fats, artificial colors or flavors.

     

    spinach-phyllo-swirl-230

    Spinach and feta, one of three delicious flavors of new Phyllo Swirls. Photo courtesy Grecian Delight.

     

    We can’t wait to load up on more. The spinach/feta combination is a wonderful stand-in for spanakopita, one of our favorite dishes; and given how much we like phyllo over conventional pie crust, the apple swirl is our new favorite store-bought “apple pie.” (Serve it plain, à la mode or with a touch of crème fraîche or mascarpone).

    Grecian Delight has been making Greek and other Mediterranean specialties since 1974. Learn more, and find a retailer near you, at GrecianDelight.com.
     
    *Mezze or meze (MEH-zeh) refers to a selection of small dishes served in the Middle East, often to accompany alcoholic drinks or as an appetizer course before the main dish.

      

    Comments

    TIP OF THE DAY: Create Your Fantasy Custom Ice Cream Flavors

    chocolate-raspberry-jam-mcconnellsicecream-230

    No fresh raspberries? Make chocolate
    raspberry jam. Photo courtesy McConnell’s
    Ice Cream.

     

    When you’re peering into the ice cream case at the market, do you ever long for flavors that don’t exist? Maybe you want chocolate cookie dough, or rum date instead of rum raisin.

    How about vanilla orange marmalade, a riff on the Creamsicle, or salted caramel candy corn? We’re personally considering coffee-chocolate chip- brownie-Heath Bar.

    Make them yourself!

    You don’t have to own an ice cream maker. Just buy the base flavor at the store, along with the inclusions (the mix-ins) to make your flavor.

  • Start with a pint of chocolate, vanilla or other base flavor, soften it on the counter, and when it’s soft enough to mix, scoop it into a mixing bowl.
  • Then, pile in your inclusions, blend with a couple of large cooking spoons, taste and adjust as desired. Be cautious: add smaller amounts first, especially with alcohol and sauces.
  • Repack the ice cream into the pint and return to the freezer.
  • Work on your recipes over time, adding more or less of some ingredients and introducing new ones.
  •  

    WHAT CAN YOU MIX IN?

  • Alcohol: beer, liqueur, spirits, wine
  • Candy: baking chips (mix the flavors!), chocolate chips/chunks/shavings, mini marshmallows, marzipan, toffee bits, candies of choice
  • Cookies, Cake: broken or cut into small pieces
  • Fruits: diced fruits, jam/preserves, purées, shredded coconut, zest
  • Ice Cream & Sorbet: make a blend of favorite flavors; add a sorbet swirl to ice cream
  • Nuts: raw, roasted or candied nuts, mixed nuts
  • Sauces: balsamic, caramel/salted caramel, chocolate, fruit, honey, marshmallow
  • Spices: cayenne, chili flakes, cinnamon, clove, nutmeg, sea salt
  • Vegetables/Herbs: basil, carrots (shredded/purée), mint, tomato
  • Wild Card: granola/other cereals, potato chips, pretzels, popcorn, trail mix
  •  
    More? You tell us!
     
      

    Comments

    FOOD FUN: Watermelon People

    We received an email from Bean Sprouts Café and Cooking School, which focuses on better-for-you food for kids and families. As is our wont, we went to check out the website and found these watermelon people.

    It reminded us that it was time to get out the cookie cutters and have fun with our food while melon season is in full force.

    For snacks, desserts or a plate garnish (a piece of melon on the dinner plate, with a sandwich, etc.), you’ll win smiles from kids and grown-ups alike.

    Dice the pieces left over from cutting shapes and add to a fruit salad.

     

    watermelon-people-beansprouts-230

    We are everyday [melon] people. Photo courtesy Bean Sprouts Café | Portland, Oregon.

     

      

    Comments

    BOOK: Everyday Cheesemaking

    everyday-cheesemaking-230

    Are you ready to make cheese? Photo
    courtesy Microcosm Publishing.

     

    A copy of this small paperback arrived yesterday. We picked it up and read it straight through to the end. It’s a real page-turner, and we’ve never even thought about making cheese.

    (O.K., we did make mozzarella once, from a kit, and made butter with a tabletop butter churn).

    “Everyday Cheesemaking: How to Succeed at Making Dairy and Nut Cheese at Home,” by K. Ruby Blume, is a treasure for the knowledge that it imparts, and especially the teachings on why things go wrong and how to fix them.

    Ms. Blume had purchased cheese books to teach herself how to make cheese. The problem is, unlike baking brownies, many things can go wrong in the cheesemaking process, resulting in a lot of wasted time and milk.

    So after she learned, she shared her knowledge via cheesemaking classes, and now this book. It is targeted to “everyday people” who have other jobs, and want to make cheese easily for the joy of it (or perhaps more accurately, to impress their friends and family with delicious homemade cheese). It is very clear on what can go wrong and how to avoid it.

     
    Ready, Set, Make Cheese!

    As we thumbed through page after page of how-to, we, who have never thought of it, wanted to run right out for the milk to make feta and ricotta, two cheeses we love and the easiest recipes in the book.

    The book covers a wide rage of homemade cheeses, from fresh cheeses such as chevre, halloumi, queso fresco and mozzarella to aged classics such as blue cheese, Brie and Camembert.

    In addition to cheese, you can make buttermilk, sour cream and yogurt, as well as vegan cheese, made from ingredients like nuts or soy protein.

    The book is published by Microcosm Publishing, a small publisher in Portland, Oregon. We like the book so much that we forgive them the errata that should have been caught: many missing commas, typos like “feed” instead of “fed,” and a duplication of the same paragraph.

    But these don’t get in the way of the fine writing style and the wealth of information. This is a great gift for anyone who has thought of making cheese.

    Get yours on Amazon.com.

     
      

    Comments

    PRODUCT: Gourmet Lassi From That Indian Drink

    We wish Ipshita Pall would invite us to dinner. Now that we’ve had her lassi yogurt drink, we’re dying to taste her food.

    Ms. Pall is a trained French culinary chef experienced in Indian-Latin fine dining.

    We enjoy all lassi, but so far, we like That Indian Drink’s products the best. Chef-crafted, they use fresh fruit instead of purchased concentrates and purées. And oh, the spices!

    The spices make a delightful difference—so much so that Chef Ipshita and her husband, Amrit Singh, were convinced to sell it commercially (their company is called The Indian Milk & Honey Co.). The result are three flavors, each more wonderful than the next:

  • Alphonse Mango Lassi
  • Blueberry Cardamom Lassi
  • Raspberry Cinnamon Lassi
  •  
    The ingredients include rBST-free lowfat milk, fruit, live active cultures, cane sugar and spices; 130 to 150 calories per eight-ounce serving. That Indian Drink isn’t just good, it’s good for you!

    Each bottle delivers more than a full serving of fruit, 7 grams of protein, dietary fiber, probiotics, antioxidants and addictive deliciousness.

       

    blueberry-cardamom-fruit-230

    Blueberry Cardamom is one of four delicious fruit flavors. Photo courtesy The Indian Milk & Honey Co.

     
    Look for That Indian Drink at Whole Foods Markets and other natural foods channels. Here’s the store locator.

    WHAT IS LASSI?

    Lassi is a traditional Indian-style yogurt-based drink blended with ripe fruits and spices—in essence, the original smoothie.

    The word “lassi” means “yogurt drink” in Hindi. The light, cool and creamy beverage originated in India around 1000 B.C.E. The probiotic cultures in the yogurt are believed to have healing properties in Ayurvedic medicine.

    As with kefir, another yogurt-based beverage that originated in the Middle East, lassi can often be tolerated by lactose-intolerant people. The probiotic bacteria compensate for the lack of an intolerant person’s production of lactase, the enzyme that digests milk proteins.

     

    strawberry-lassi-230

    Surprise friends and family with a refreshing
    glass of Lassi. Photo by Elvira Kalviste | THE
    NIBBLE.

     

    Lassi is a simpler recipe than kefir.

  • Kefir is made by adding a colony of bacteria and yeast to milk.
  • Lassi can be made simply by mixing milk or water into plain or flavored yogurt. Some historians believe that lassi may have been created as a way to stretch yogurt in the bowl, by stirring some liquid into it.
  •  
    You can find plain lassi, sweet lassi and savory lassi.

    Depending on the milk with which it is made—cow, goat, sheep, soy, water buffalo and yak—the taste and texture of the drink will vary widely.

    WHEN TO DRINK LASSI

    In India, lassi is served as an apéritif, drunk savory with meals, enjoyed sweet as a light dessert, or as a healthful sweet or savory refreshment at any time of day.

    Savory lassi is a perfect drink with spicy Indian food. Sweet lassi—yogurt and fruit often blended with ice cubes these days—is a smoothie, appropriate for a quick breakfast, a light lunch, rejuvenating snack or a light dessert.

     

      

    Comments

    RECIPE: Homemade Tomato Ketchup

    Not surprisingly, cookbook author Danielle Walker makes her own condiments. Why? They deliver better flavor than mass-produced products, and in the case of tomato ketchup and barbecue sauce, a better sweetener than high fructose corn syrup, and less sweetener.

    Danielle is following up on her the Paleo Diet-focused Against All Grain (10 months on the New York Times Best Sellers list) with the upcoming Meals Made Simple (out September 2nd, but you can pre-order now).

    You can make your own ketchup in just five minutes of prep time, plus 45 minutes of cooking. How can you resist the opportunity to impress your palate, your family, your friends?

    After you’ve made your first batch, you can experiment with your favorite seasonings: chipotle, curry, garlic, horseradish, jalapeño, sriracha, whatever.

    Danielle chose honey as the sweetener in her recipe, but you can use agave (just use half the amount, since it’s twice as sweet), maple syrup, even cane sugar.

    RECIPE: HOMEMADE TOMATO KETCHUP

    Ingredients For 2 Cups

  • 1 tablespoon coconut oil
  • 1/2 yellow onion, halved
  • 1 clove garlic, crushed
  • 1 26-ounce jar or box tomato purée
  • 1/2 cup honey
  • 1/3 cup white vinegar
  • 1 tablespoon tomato paste
  • 1/2 teaspoon sea salt
  • 8 whole cloves*
  • 10 whole allspice berries*
  •    

    homemade-ketchup-daniellewalkerMealsMadeSimple-230r

    Make it yourself! Photo courtesy Danielle Walker.

     

    *If you’ve had these spices on the shelf for years, they’ve lost a lot of potency. It’s time to buy fresh versions, or “borrow” some from a friend or neighbor.

     

    lumberjack-cheddar-swiss-230

    It tastes even better with quality ketchup.
    Photo courtesy Cheese & Burger Society.

     

    Preparation

    1. PLACE the oil in a deep skillet or saucepan over medium heat. Add the onion and garlic and sauté for 5 minutes, until fragrant.

    2. ADD the remaining ingredients and bring to a boil. Reduce heat to medium low and simmer uncovered for 40 minutes, until the sauce has thickened and reduced by half.

    3. REMOVE the onion, cloves and allspice. Bring to room temperature before storing in the refrigerator.

    Variations

    Make the ketchup without the cloves and allspice. You can divide it into half cup batches and flavor them accordingly (seasonings provided per half cup of ketchup).

  • Chipotle Ketchup: 1/2 teaspoon each ground cumin, chipotle chile powder and lime juice
  •  

  • Cranberry Ketchup: 2 tablespoons chopped fresh or frozen cranberries, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground allspice.
  • Curry Ketchup: 1/2 teaspoon curry powder, 1-1/2 teaspoons lime juice.
  • Garlic Ketchup: 1 clove garlic, finely chopped, 1/2 teaspoon lime juice.
  • Horseradish Ketchup: 1/2 teaspoon prepared horseradish.
  • Jalapeño Ketchup: 1 to 2 tablespoons chopped canned jalapeños, 1/2 teaspoon onion powder, 1/2 teaspoon lemon juice.
  • Sriracha Ketcup: 1 teaspoon sriracha or other hot sauce, 1/2 teaspoon lemon juice.
  •  
    Your own blend: Anything goes!

      

    Comments

    RECIPE: Adult Ice Pops

    Here’s a way to enjoy Happy Hour in the heat: Turn your favorite fruit cocktail into an adult ice pop.

    We started with the Margarita, re-interpreting the Strawberry Frozen Margarita as a Strawberry Margarita Ice Pop. You can substitute the fruit and spirits to adapt your favorite cocktail.

    Prep time: is 15 minutes plus freezing time (overnight).

    RECIPE: STRAWBERRY MARGARITA ICE POPS

    Ingredients For 8 – 10 Pops

  • 1 cup water
  • 1/4 cup sugar
  • 1 package (16 ounces) fresh strawberries
  • 1/4 cup fresh lime juice
  • 3 tablespoons tequila
  • 2 tablespoons orange liqueur
  • 1/4 teaspoon coarse salt
  •  

    strawberry-margarita-pops-driscolls-230

    Truly frozen cocktails: Strawberry Margarita Ice Pops. Photo courtesy Driscoll’s.

     
    Preparation

    1. BRING water and sugar to a boil in a medium saucepan. Reduce heat to low and simmer until sugar is dissolved. Cool completely.

    2. PURÉE strawberries in a blender or food processor. Strain through a fine mesh sieve to yield 1-1/2 cups purée.

    3. COMBINE strawberry purée with sugar syrup, lime juice, tequila and orange liqueur. Pour into ice pop molds.

    4. FREEZE for 2 hours, then sprinkle the base of the pops with salt and add the sticks. Let freeze at least 12 hours longer or overnight until frozen solid.

      

    Comments

    TIP OF THE DAY: Summer Salad With Berries & Mandarins

    A salad so fruity, you could have it for
    dessert. Photo courtesy
    PeachValleyCafe.com.

     

    Doesn’t this salad from Florida-based Peach Valley Café burst with summer?

    Blueberries, mandarin segments, strawberries, frisée and baby greens are garnished with shaved Parmesan cheese, toasted almonds and homemade peach ginger dressing.

    You can add or substitute any other seasonal fruits: bananas, peaches, kiwi or other favorites.

    GINGER PEACH DRESSING

    Ingredients

  • 1/4 cup good olive oil
  • 2 tablespoons orange juice
  • 1-1/2 teaspoons lime juice
  • 1 teaspoon fresh ginger, grated
  • Optional: 2 tablespoons flaked coconut
  •  

    OPTIONAL SALAD INGREDIENTS

  • Lettuce: bibb/Boston, endive/radicchio, frisée, mesclun, romaine
  • Fruit: bananas, berries, kiwi, mandarin or orange, nectarines, peaches, pineapple
  • Onion: chive, green onion, red onion, sweet onion
  • Nuts and seeds: almonds, chia, flaxseed, pecans, pepitas
  •  
    Mix, match and enjoy.

      

    Comments

    TOP PICK OF THE WEEK: Yummy Breads From Ozery Bakery

    morning-rounds-230

    Morning Rounds: the deliciously better
    alternative to breakfast pastries. We’re
    addicted to them. Photo courtesy Ozery
    Bakery.

     

    Ozery Bakery is a family owned business that bakes better-for-you breads and crackers, holesome and delicious.

  • The grains are organic whole grains: Kamut/Khorasan wheat, oats, rye, spelt, and whole wheat.
  • The breads use only natural ingredients—no preservatives or additives.
  • Each variety is heart healthy, low in fat and sodium and protein rich.
  • The line is allergy-friendly: soy free, dairy free, peanut and nut free (made in a nut-free facility) and vegan.
  • Everything is baked in small batches. The line is certified kosher (pareve) by KSA, certified organic and certified non-GMO.
  •  
    And you can buy them online by the case—which is no problem, since the preservative-free, perishable breads should all go into the freezer anyway.

    It’s as close as you’ll get to guilt-free bread.

     
    Fifteen years ago, the Toronto-based sandwich shop owners grew weary of commercial bread. They decided to bake a loaf from a family recipe.

    From that first bite of fragrant, chewy bread, they began baking their own flavorful bread for their sandwiches, and began selling the bread in the sandwich shop. Then, the bread started outselling the sandwiches, with many customers ordering bread in bulk and spreading the word.

    Gourmet and health food companies began knocking on the door. A breakfast bread was created: Morning Rounds, a fusion of the family’s homemade pita baking techniques and Canadian tastes for muesli and fruit.

    And now, the four-product line is available in the U.S., at natural food stores like Sprouts and Whole Foods Markets.

     

    OZERY BAKERY BREADS

    Morning Rounds are a fruit and grain bun, evocative of fruited English muffins. The sweetness of the fruit makes them an easy replacement for doughnuts, muffins and breakfast pastries.

    You can enjoy them from the bag or toasted, plain or spread with butter or jam. The flavors include Apple Cinnamon, Cranberry Orange and Muesli; we find the Cranberry Orange to be addictively delicious.

    Each contains 5g of protein, 170 calories, and is a source of fiber, iron, calcium, Vitamin B, antioxidants and folic acid. The company also bakes mini Snacking Rounds in the same flavors.

    OneBun thin, whole grain buns were invented as a healthy alternative to classic burger buns.

    They’re soft, flavorful and pre-sliced rounds, named OneBun because this one bun can be use for sandwiches, burgers, homemade pizzas, dips, even taco fillings.

    Choose from OneBun Multigrain*, OneBun Organic (plain), OneBun Sprouted and OneBun Whole Wheat. Another benefit: The halves are much thinner than traditional hamburger buns or sandwich breads, saving calories—just 100 calories for both halves.

     

    one-bun-wheat-230

    OneBun is one bun that works for everything. Photo courtesy Ozery Bakery.

     
    The halves are much thinner than traditional hamburger buns or sandwich breads, saving calories: just 100 calories for both halves.

    Freeze, Don’t Refrigerate

    Since the breads contain no preservatives, the best way to keep them fresh is to freeze them right away. Freezing quickly locks in the moisture.

    It’s easy to restore fresh-baked flavor and texture: Thaw at room temperature for 30 minutes, microwave for 10 seconds or pop into the toaster oven to toast or warm at 400°F for a minute.

    Never refrigerate bread. Refrigerators work on the principle of drawing out heat, which removes the moisture along with it.
     
    OZERY BAKERY CRACKERS

    Crispy Pita Snacks are very flavorful and crunchy in Cranberry Pumpkin Seed, Organic Spelt With Flax, Organic Wheat and Rosemary Garlic. Use them as dippers, with soup, or snack from the bag.

    Skinny Dippers are lavash strips in Flax and Honey, Multi Grain and Honey, Organic Spelt and Organic Whole Wheat. Pair them with cheeses, soups or spreads.
     
    *More than a simple combination of grains, the blend includes with flax seeds, sunflower seeds, barley, millet, triticale, cracked wheat, and rye.

    We really enjoyed this simple snack idea, a mock bruschetta (the bread for bruschetta is grilled, not toasted), which tops a OneBun with goat cheese, ribbons of fresh zucchini, lemon juice and olive oil.

    RECIPE: ZUCCHINI & GOAT CHEESE BRUSCHETTA

    Ingredients

  • Fresh zucchini
  • Lemon juice
  • Olive oil
  • Salt and pepper
  • Fresh goat cheese
  • Multigrain OneBun
  •  
    Preparation

    1. THINLY SLICE the zucchini with a potato peeler. Place in a bowl and add lemon juice, olive oil and seasonings. Mix well.

    2. PLACE the goat cheese in a bowl and mash it with a fork.

    3. TOAST the OneBun, spread with goat cheese and then top with zucchini ribbons.

      

    Comments

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