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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

RESTAURANT: Vermillion

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

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

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

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

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

 

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

 

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

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

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

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

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

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

  

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TIP OF THE DAY: Bake Irish Soda Bread

Having published a recipe for Irish soda muffins for St. Patrick’s Day, we hadn’t planned to feature Irish soda bread this year.

Then, we received this recipe from The Baker Chick and realized how much we wanted to tear into a warm loaf of soda bread and slather it with Kerrygold butter from Ireland.

So we bumped our previously scheduled Tip Of The Day for this suggestion: Bake a loaf of Irish soda bread. If you’re already at work, bake it when you get home. It’s delicious with dinner—or in our case, instead of dinner. (We can make a joyous meal of great bread and butter.)

Traditional Irish soda bread, the recipe below, has just four ingredients: flour, baking soda, salt and buttermilk. Other recipes add butter, caraway seeds, chocolate, eggs, orange peel or zest, raisins and/or sugar.

The style of soda bread we enjoy in the U.S. is American-style, developed by Irish immigrants with butter, sugar and raisins.

We adapted the recipe to meet in the middle: no butter or egg, but a bit of raisins and caraway.

RECIPE: TRADITIONAL IRISH SODA BREAD

Ingredients For 1 Loaf

   

irish-soda-bread-thebakerchick-230

Traditional Irish soda bread has no raisins or caraway. Photo courtesy The Baker Chick.

  • 1 pound (3-1/2 cups) unbleached all-purpose flour; more as needed
  • 3/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1-1/2 to 1-3/4 cups buttermilk
  •  
    We couldn’t help ourselves: We added these optional, non-traditional ingredients:

  • 1/2 cup raisins, sultanas or dried cherries, currants or cranberries
  • 1 tablespoon caraway seeds
  •  
    But in the name of tradition, we held back on the butter, egg and sugar.
     
    Preparation

    1. PREHEAT the oven to 450°F.

    2. STIR together the flour, salt and baking soda in a large mixing bowl. Make a well in the middle of the mixture and pour in 1 1/2 cups of the buttermilk. Use a wooden spoon or your hand to combine the ingredients. You want the dough to be soft, so don’t over-mix it. Add more buttermilk if needed to get the dough to come together.

    3. TURN the dough onto a floured surface and give it just a few kneads (more will result in a tougher crumb). Shape it into a 6-inch diameter disk, about 2 inches high. Use a sharp knife to score a shallow X on the top of the loaf. Transfer to a cookie sheet or pizza stone and bake for 15 minutes.

    4. REDUCE the heat to 400°F and bake for another 20-25 minutes, or until the crust is golden, and the bread sounds hollow when you tap it.

     

    kerrygold-brick-230

    For St. Patrick’s Day, spring for Kerrygold butter, made with milk from cows who graze
    on the green grass of the Emerald Isle. Photo
    courtesy Kerrygold.

     

    THE HISTORY OF IRISH SODA BREAD

    Baking soda, called bread soda in Ireland, was invented in the early 1800s. In those days most people didn’t have an oven—they cooked in a fireplace over coals or a peat fire (called turf fire in Ireland). They placed the dough in a lidded cast-iron pot which went right on top of the fire.

    In County Donegal and County Leitrim, there was a tradition of adding caraway seeds to bread. Immigrants brought that recipe to the U.S. In America, the recipe evolved to include butter, eggs, raisins and sugar—ingredients which frugal housewives in Ireland wouldn’t have thought to add to the dough.

    Today, the soda bread recipe options include:

  • White soda bread: all-purpose flour, baking soda, salt, buttermilk and optional caraway seeds.
  • Brown soda bread, also a traditional recipe that substitutes whole wheat flour for part or all or all of the white flour.
  • Irish soda bread with raisins and caraway, the classic Irish-American version also made with sugar, butter, and eggs.
  • Numerous modern recipes, from healthier variations of whole grains, flax and sunflower seeds to walnut soda bread to oat soda bread with browned butter, rosemary and black pepper.
  •  
    Check out these and other recipes here.

    FOOD TRIVIA: The cross cut into the top of the loaf before baking allows the heat to penetrate into the thickest part of the bread. As a bonus, in a Catholic country it adds the symbolic note of giving thanks.

      

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    COCKTAIL: Green Drink For St. Patrick’s Day

    From the Owl’s Brew, specialists in tea crafted for cocktails: artisanal, fresh-brewed and ready-to-pour tea.

    For St. Patrick’s Day, they sent us this appropriately green cocktail that uses one of their brews (here’s a store locator); or you can brew your own.

    They call the cocktail The Green Garden, but you can call it The Emerald Isle.

    RECIPE: THE GREEN GARDEN

    Ingredients For 1 Drink

  • 2 parts The Classic brewed tea*
  • 2 parts cold pressed green juice (recommended: cucumber & mint or mixed greens with apple & lemon)
  • 1 part vodka
  • 1 part saké
  •  
    *The Classic is a blend of English Breakfast Tea and lemon peel, with a bit of tartness from lemon juice and lime juice. If you can’t find the product locally, you can brew your own.

     

    green-garden-owlsbrew-230

    As green as the Emerald Isle. Photo courtesy Owl’s Brew.

     
    Preparation

    1. COMBINE the ingredients and stir or shake.

    2. POUR over ice into a mason jar or strain into a martini glass.

      

    Comments

    FOOD HOLIDAY: National Artichoke Hearts Day

    artichoke-baked-potato-bonefishgrill-230

    Celebrate with an artichoke baked potato. Photo courtesy Bonefish Grill.

     

    Today is National Artichoke Heart Day, an occasion to mix up our favorite luxurious yet low-calorie dishes, “Luxury Salad.” It combines artichokes with hearts of palm, roasted red pepper, red onion and black olives in a white wine vinaigrette. Here’s the recipe.

    But we’re all about options, and we’re making a stuffed baked potato from some of the artichoke hearts.

    We were inspired by this photo from Bonefish Grill. The elaborate recipe topped with an artichoke heart seems an elegant way to celebrate National Artichoke Hearts Day.

    The potato is stuffed with some sautéed spinach, then crowned with a poached egg and the artichoke heart.

    RECIPE: ARTICHOKE STUFFED POTATO

    Ingredients For One Serving

  • 1 baked potato
  • 3 tablespoons sautéed spinach
  • 1 poached egg
  • 1 artichoke heart, drained
  • Optional: hollandaise sauce (recipe)
  • Garnish: tarragon chiffonade
  • Preparation

    1. BAKE the potato(es). When the potatoes are almost done…

    2. Sauté the spinach and poach the egg(s). Warm the artichoke heart(s) in the microwave.

    3. SLICE the top off the potato(s) to provide an even platform. Scoop out a bit of the potato to create a shallow well for the spinach.

    4. FILL the well with the spinach, top with the poached egg and hollandaise sauce. Crown with the artichoke heart, sliced in half as necessary. Garnish with the tarragon.

      

    Comments

    PRODUCT: Pointed Cabbage, The New Brassica* In Town

    Even if you don’t eat cabbage regularly, you may be having some corned beef and cabbage tomorrow, St. Patrick’s Day.

    If you think there’s nothing new in cabbage, check out the new cabbage in town. Originally grown in Spain as Sweetheart or Sweet Heart cabbage, it is now grown in California branded as Kool cabbage.

    It is delicious pointed cabbage, another name by which it is known. Still other names include duchy cabbage, hearted cabbage and hispi.

    A conical-shaped member of the cabbage family, the leaves are more open (less tight) than those of a conventional green cabbage, with a softer texture and sweeter taste. It also requires less time to cook.

    Note that while a pointed cabbage is, in fact, cool, kool is the Dutch word for cabbage. It gave its name to koolsla, which in the U.S. became cole slaw (kool = cabbage, sla = salad).
     
    COOKING POINTED CABBAGE

    Kool/pointed cabbage is best enjoyed cooked, as opposed to raw in slaws and salads.

     

    sweet_heart_kool_cabbage_europeancuisines-230

    Sweetheart or Kool cabbage, known by a variety of other names. Photo courtesy EuropeanCuisines.com. Check out their recipe for Shredded Baby Cabbage in Cream Sauce.

  • Melissas.com, which sells the cabbage online, suggests removing the center core and using the leaves in stir fry, boiled or steamed as a stand-alone side dish or grilled as a topping for steak or lamb chops.
  • Cut the cabbage in half and then into quarters, removing the hard core from each quarter at an angle. Then slice and wash thoroughly.
  •  
    It’s easy to overcook cabbage and bring out those odoriferous sulfur compounds.

  • To steam cabbage, place it in a steamer and cook for 5-10 minutes until tender but still crisp.
  • To boil cabbage, bring a pan of water to the boil, add the prepared cabbage and cook for 5 8 minutes until tender but still crisp.
  • To stir-fry cabbage, heat 1 tablespoon of oil in a frying pan, add the cabbage and stir fry for 4-5 minutes or until tender but still crisp.
  • To grill cabbage, preheat the grill to medium. Cut the cabbage into wedges (8 for a conventional cabbage) and remove the core. Place on a piece of foil large enough to wrap all the wedges. Season to taste (garlic powder, salt, pepper), seal in the foil and grill for 30 to 40 minutes until tender.
     
    Don’t forget the corned beef!
     
    *Brassica is the plant genus that comprises the cruciferous vegetables, nutritional powerhouses packed with potent, cancer-fighting phytonutrients (antioxidants). They include arugula, bok choy, broccoli, Brussels sprouts, cabbage, cauliflower, kale, kohlrabi, mustard, rapeseed/canola, rapini, rutabaga, turnips and others.

      

  • Comments

    TIP OF THE DAY: Chocolate Chip Mint Cupcakes

    chocolate-mint-cupcakes-zulkasugarFB-230

    St. Patrick’s Day cupcakes. Photo courtesy
    Zulka.

     

    Family-owned Zulka manufacturers premium-quality sugars/ They’re dedicated to producing more natural sugar through responsible, environmentally friendly cane production. The sugars are minimally processed, which helps to preserve the fresh flavor of the sugar cane and more of the nutrition that is stripped away when cane is processed. The result: better tasting sugar!

    The company provides lots of recipes for how to use the sugars. Here’s their suggestion for the perfect St. Patrick’s Day cupcakes. Get out your muffin tins!

    RECIPE: CHOCOLATE MINT CUPCAKES

    Ingredients For 18 Cupcakes

    For The Cupcakes

  • 1 cup all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 cup cocoa powder
  • 1/2 teaspoon sea salt
  • 4 tablespoons unsalted butter, room temperature
  • 3/4 cup cane sugar
  • 1/4 cup brown sugar
  • 4 oz dark or semi-sweet chocolate, melted and slightly cooled
  • 2 large eggs plus 2 egg yolks
  • 1/2 cup canola oil*
  • 1-1/2 teaspoons vanilla extract
  • 1/2 teaspoon mint extract
  • 1/3 cup full fat sour cream or Greek yogurt
  • 1/4 cup milk
  • 1-1/2 cups mini chocolate chips, divided
  • For the Frosting:

  • 6 ounces full fat cream cheese, room temperature
  • 10 tablespoons butter, room temperature
  • 1/4 teaspoon sea salt
  • 4 cups powdered sugar, sifted
  • 1/2 to 1 teaspoon mint extract (use more for a stronger flavor)
  • 6-10 drops green food coloring
  •  
    *Mild virgin olive oil, sunflower or grapeseed oil can be substituted.

     

    Preparation

    1. PREHEAT the oven to 350°F. Prepare the muffin tins with 18 cupcake liners.

    2. COMBINE the flour, baking soda, cocoa powder and salt in a small bowl, whisking well. Set aside.

    3. MIX the butter and sugars until in a large bowl with an electric or stand mixer until light and fluffy, about 2-3 minutes. Add the eggs and yolks one at a time, mixing well after each addition.

    4. ADD the melted and cooled cocoa mixture, mixing well until fully combined. Add the oil and extracts and mix again, stopping to scrape down the sides as needed.

    5. ADD the sour cream and then the flour mixture and mix slowly until just combined. Add the milk and mix for another 20 seconds. Fold in 1 cup of the mini chocolate chips.

    6. FILL the cupcake liners 2/3 of the way full. Bake for 16-18 minutes or until the tops of the cupcakes bounce back slightly when lightly pressed. Let them cool in the pan for 3 minutes, then carefully remove to a wire rack to cool completely before frosting.

     

    zulka-morena-cane-sugar-2-230

    Cane sugar, one of the three different types used in this recipe. Check out the different types of sugar in our sugar glossary. Photo courtesy Zulka Morena.

     

    7. MAKE the frosting. In a large bowl, use an electric mixer to blend the cream cheese, butter and salt until lightened and fluffy. Add the powdered sugar 1/2 cup at a time, mixing well in between each addition.

    8. ADD the vanilla extract and food coloring, starting with small amounts until you reach the desired flavor and color. It will darken more as it sits.

    9. FROST the tops of each cupcake using either a spatula or a frosting bag fitted with an open star tip, and sprinkle the remaining mini chocolate chips on top. Serve at room temperature.

      

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    ST. PATRICK’S DAY: Apple Leprechaun Snack

    apple-leprechaun-kitchenfunwithmy3sons-230

    Have fun with your food. Photo courtesy Kitchen Fun With My 3 Sons.

     

    Even adults can have fun with this apple leprechaun. It was created by Jill of Kitchen Fun With My 3 Sons. Yes, the kids help.

    RECIPE: LEPRECHAUN FRUIT SNACK

    Ingredients Per Serving

  • 1 green apple
  • 1 clementine or other mandarin
  • 1 strawberry
  • 2 edible candy eyes
  • 4 mini heart or shamrock sprinkles
  • Peanut butter or toothpicks
  •  
    Preparation

    1. CUT the front off of the apple and cut out a hat from that slice. Attach it on the top using half of a toothpick. Save the apple scraps to cut out a nose.

     

    2. CUT a slice of strawberry to make the mouth. Press on the edible eyes; they will stick. (Everything should stick, but you can also use peanut butter to secure the pieces.)

    3. CUT the clementine slices in half to make the beard. Break toothpicks in half to secure them, if needed.

    4. PRESS the heart sprinkles on the hat to make a shamrock.

    Here’s the full article.
     
    WHAT’S A LEPRECHAUN?

    The leprechauns of Irish folklore are not sweet and loving pixies. These fairies are full of mischief!

    Leprechauns are usually depicted as a little old man wearing breeches, a coat and hat. When not up to practical jokes, they are solitary creatures who spend their time making and mending shoes.

    And of course, they have a hidden pot of gold at the end of the rainbow.

    If he is captured by a human, a leprechaun has the magical power to grant three wishes in exchange for their freedom.

    As for female leprechauns: No one has ever seen one!

     
      

    Comments

    TIP OF THE DAY DAY: Cook With Beer For St. Patrick’s Day

    Beer lovers know the fun of cooking with beer.

    A quick look at TasteOfHome.com revealed 30 recipes with beer, including beer battered fish, bread, dip, braised ribs, cheese soup, chili, glazed steaks, green beans, fondue, mac and cheese, mustard, potato wedges, pot roast, roast chicken and beef stew. Whew!

    Our suggestion is for a breakfast treat, Irish soda muffins and jam, both made with Irish Red ale.

    Boston beer king Samuel Adams asked two local artisan food producers, both members of their Brewing the American Dream Program, to make St. Patrick’s Day recipes with its beer. The result is yummy. We could start every day with the Irish soda muffins!

    If today is a good baking day for you, whip up a batch of muffins. Enjoy some warm out of the oven, and stick the rest in the freezer for St. Patrick’s Day breakfast.

    The muffin recipe is by Sandy Russo of LuLu’s Sweet Shoppe in Boston’s North End. They taste just like Irish soda bread, but with the denser texture of muffins.

    RECIPE: IRISH SODA MUFFINS

    Ingredients

  • 2¼ cups sugar
  • 2 sticks unsalted butter
  • 2 tablespoons barley malt* (optional)
  • 1 teaspoon pure vanilla extract
  • 6 eggs
  • 3 cups unbleached all purpose flour
  • ½ teaspoon salt
  • ½ cup Samuel Adams Irish Red†
  • ½ cup sour cream
  • 1 tablespoon caraway seeds
  • 1 cup raisins
  • Garnish: sanding sugar (substitute table sugar)
  •    

    irish-soda-muffins-kingarthur-230

    Bites of heaven: Irish soda muffins. Photo courtesy King Arthur Flour.

     

    *Look for barley malt powder, also called diastatic malt powder or barley flour, at health food or brewing supplies shops; or buy it online. It keeps well in the freezer in a tightly sealed container, and can be used to make bagels and other bread doughs.

    †If you can’t find Irish Red, substitute Boston Lager.
     
    Preparation

    1. POSITION the rack in the middle of oven and preheat to 350°F. Spray the top of a muffin pan with non-stick coating and line with paper liners.

    2. CREAM together in a large bowl the butter, sugar and barley malt until light and fluffy. Beat in the eggs one at a time. Add the vanilla.

    3. MIX in the flour, salt and baking powder with the paddle attachment on low speed, just until incorporated. Add the beer until incorporated. Next add the sour cream, caraway seeds and raisins. Scrape down the sides of bowl and beat until smooth, about 25 seconds.

    4. SCOOP into the muffin cups. Sprinkle the tops lightly with sugar. Bake for 25-30 minutes, or until the tops are golden brown and spring back when lightly tapped.

     

    irish-red-bottle-230

    Celebrate St. Patrick’s Day with a bottle of Irish Red. Photo courtesy Samuel Adams.

     

    RECIPE: ST. PADDY’S DAY JAM

    This recipe is by Allen Chrisholm of Al’s Backwoods Berrie Co. in Plymouth, Massachusetts. For a festive touch, add four drops of green food coloring to create a green jam—perfect for spreading on Irish soda bread muffins on St. Patrick’s Day!

    Ingredients For 7 Eight-Ounce Jars

  • 2 bottles Samuel Adams Irish Red* or Boston Lager
  • 2 tablespoons honey
  • Pinch of orange zest
  • 2/3 cup of dry, store bought pectin (2 full packages)
  • 5 cups sugar
  • Optional: 4 drops green food color
  •  
    Preparation

    1. PLACE the beer in a saucepan along with the honey and orange zest. Bring the mixture to a boil and add the pectin very slowly. Once the pectin is added, return the mixture to a boil for 1 minute, constantly stirring the mixture so it does not burn.

    2. ADD the sugar very slowly and bring the mixture back to a boil.

    3. BOIL the jars and the lids in a separate pan so that when you fill them, they are as hot as the jam. Fill and seal the jars and turn them upside down for 3 to 5 minutes; then return them upright. Let cool.

     

    WHAT IS IRISH RED ALE?

    Originally brewed in Kilkenny, Ireland in 1710, Irish red ales are known for their rich and smooth flavor plus balance, making them ideal for warmer days yet pleasant during the chilly ones.

    Deep russet in color, Samuel Adams Irish Red is inspired by the red ales of Ireland (just about every brewer there makes it).

    Full of hearty, roasty character and a backbone of malty sweetness, Samuel Adams Irish Red is “brewed to suit the cool rainy days,” according to the brewer.

    Irish Reds are easy to drink: well-rounded, a bit sweet, with a lightly hopped tea-like flavor and a pleasant toasted malt character. If you have a source for imports, look for Killian’s, Murphy’s, Smithwick’s and other Irish brands. Perhaps you can celebrate the day with an Irish Red tasting!

      

    Comments

    RECIPE: Kale, Bacon & Pistachio Pasta

    This recipe may not be Irish (kale and bacon work, but pistachio nuts are originally from Central Asia and the Middle East, and pasta is from Italy by way of China and Arabia).

    But it sure is green and right on trend, if you’d rather not have the conventional corned beef and cabbage or Irish stew on St. Patrick’s Day.

    The recipe is from McCormick: In this fresh pasta sauce, kale, avocado and pistachios are puréed with chicken stock, garlic and Italian seasoning for an easy dish that packed with flavor.

    And it uses a charming short cut of pasta, the campanelle (cahm-pah-NELL-lay), a delicate-looking but sturdy shape that looks like a bell-like flower. It is typically served with a thick sauce, or in a casserole, where its fluted shape and hollow center help catch the sauce.

    Barilla makes campanelle, and you may be able to find imported brands. If you can’t find them locally, you can order them online.

    By the way, although no market carries them all, there are hundreds of different pasta shapes. Check them out in our Pasta Glossary.

    Prep time is 20 minutes, cook time is 20 minutes.

    RECIPE: KALE, BACON & PISTACHIO PASTA

    Ingredients For 8 Servings

  • 1 package (16 ounces) pasta, such as campanelle or fusilli
  • 6 slices bacon
  • 6 cups chopped kale, divided
  • 1 cup chopped onion
  • 1 tablespoon olive oil
  • 2 cups unsalted chicken stock
  • 1 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon Italian seasoning*
  • 1/4 teaspoon crushed red pepper
  • 1 avocado, peeled and seeded
  • 1/4 cup shelled pistachios
  • 1/4 cup shaved Parmesan cheese, divided
  •    

    campanelle-kale-bacon-pistachio-mccormick-230

    A sauce of kale and bacon for St. Patrick’s Day pasta. Photo courtesy McCormick.

     

    *You can purchase an Italian seasoning blend or make your own. Combine two tablespoons each of, basil, marjoram, oregano, rosemary and thyme. Store in an airtight container away from light and heat.

     

    campanelle-barilla-230

    Instead of the same old same old, try a new
    pasta shape every time you buy short cuts.
    Photo courtesy Barilla.

     

    Preparation

    1. COOK the pasta as directed on the package. Drain well. Meanwhile…

    2. COOK the bacon in a large skillet over medium-high heat until crisp. Remove the bacon and drain it on paper towels; then crumble and set aside.

    3. ADD 2 cups of the kale to the bacon drippings in skillet; cook and stir 1 to 2 minutes or just until kale is tender-crisp. Remove the kale and set aside.

    4. ADD the onion to the skillet; cook and stir for 2 minutes (add oil if needed). Add the chicken stock and seasonings; bring to boil. Reduce the heat to low; simmer 5 minutes.

    5. PLACE the remaining 4 cups of kale in a blender. Add the avocado, pistachios, 2 tablespoons of the Parmesan cheese and 1/2 of the crumbled bacon. Add the hot stock mixture. Cover the blender with the lid, with center part removed. Cover the lid with a towel. Blend on low speed for 15 seconds. Blend on high speed until mixture is smooth.

    6. PLACE the pasta in a serving bowl. Top with the kale sauce, cooked kale, the remaining crumbled bacon and the remaining 2 tablespoons of Parmesan cheese. Sprinkle with additional chopped pistachios, if desired.

     

      

    Comments

    TIP OF THE DAY: Bake A Pie, It’s Pi Day Of The Century!

    Mathematically, today is Pi Day: 3.14. As you learned in high school geometry, the Greek symbol is used in mathematics to represent the ratio of the circumference of a circle to its diameter, a constant which begins with 3.14159.

    Sorry we can’t show the Greek symbol in these paragraphs: WordPress keeps converting it to a question mark and we couldn’t make any of the help forum ideas work. So we’ve chosen the fetching “pi pie” in the photo at right to help out.

    Today is actually an extra-special Pi Day, the Pi Day of the Century: 3.14.15. The first ten digits of pi, which extends to infinity beyond the decimal point (it has been calculated up to trillions of places), are 3.141592653. There’s more about pi below.

    Thus, 9:26:53 a.m. is the Pi Moment of the Century.

    Some people are obsessed with memorizing as many digits of pi as possible. The Guinness Book Of World Records names the record holder as a man named Lu Chao. He set the record in November 2005 at Northwest A & F University in the Shaanxi province of China. It took him 24 hours and 4 minutes to recite the 67,890th decimal place of pi without a mistake. [Source]

    Congratulations, Mr. Lu, but we’d prefer to eat pie rather than memorize pi. Culinarily, we use Pi Day as an excuse to have a different type of pie each year.

       

    pi-pie-day-greatmindsofscience.tumblr-230

    Since we couldn’t get the Greek symbol for pi to appear in WordPress, we found a photo of a real “pi pie” on GreatMindsOfScience. Tumblr.com. The pi symbol is in the center and the first 31 digits circle the rim. If you know who created this masterpiece, let us know.

     
    Yes, Pi Day is celebrated by pastry fans around the world. How about a piece of the award-winning pie below? It won a blue ribbon at the 2014 National Pie Championships.

    Norske Nook is a restaurant and bakery in western Wisconsin that has received 36 blue ribbons in the past 10 years at the National Pie Championship, competing in a field of more than 500 pies.

    The restaurant announces its new cookbook today: The Norske Nook Book Of Pies & Other Recipes. It will be released next month, but you can pre-order it now.

    In the interim, they provided this delicious pie recipe.

    RECIPE: LEMON CREAM CHEESE PIE

    Most icebox pie recipes require no cooking: You simply refrigerate or freeze the completed pie. Others, like the recipe below, need only a bit of time on the stove top or in the oven. This recipe requires a bit of both.

    After you get the pie into the fridge, check out the different types of pies in our delicious Pie & Pastry Glossary.

    Ingredients For An 11-Inch Pie

  • 1 single crust, baked
  • 8 ounces cream cheese, softened
  • 2 cups powdered sugar
  • 1 container (16 ounces) frozen whipped topping, thawed and divided
  • 3/4 cup granulated sugar
  • Pinch salt
  • 6 tablespoons cornstarch
  • 5 large egg yolk
  • 1-1/2 cups fresh lemon juice
  • 1-1/2 cups hot water
  • Garnish: fresh whipped cream
  •  

    lemon-cream-cheese-pie-norsknook-uwisconsinpress-230r

    An award winning pie for Pi Day. Photo courtesy University Of Wisconsin Press.

     

    Preparation

    1. MIX the cream cheese and powdered sugar in an electric stand mixer until smooth. Fold in half the whipped topping and mix to combine. With a rubber spatula, continue mixing by hand.

    2. SPREAD the filling into the bottom of the baked crust.

    3. MIX the sugar, salt and cornstarch in a saucepan over high heat. Whisk in the egg yolks, lemon juice and hot water. Cook until thickened and the center is boiling. Transfer to a plastic bowl and refrigerate until cool.

    4. MOUND the cooled mixture over the cream cheese layer. Top with the rest of the whipped topping or fresh whipped cream. Keep refrigerated.

    THE HISTORY OF PI

    Pi is a mathematical constant, a special number that is significantly interesting in some way to mathematicians.

    But why was the 16th letter of the Greek alphabet (it translates to “p” in the Roman alphabet), chosen as a mathematical symbol to represent the constant ratio of the circumference to the diameter of any circle?

     

    The credit for what turns about to be a great idea goes to a Welsh mathematician William Jones (1675-1749). In a 1706 work called Synopsis Palmariorum Matheseos (A New Introduction to the Mathematics), he abbreviated the Greek word root for periphery, meaning “circumference,” to pi.

    Before Jones used the pi symbol, the ratio of the circumference to the diameter of a circle was referred to in this wordy phrase from medieval Latin: quantitas in quam cum multiflicetur diameter, proveniet circumferencia (the quantity which, when the diameter is multiplied by it, yields the circumference). Whew!

    Here’s more about pi.

      

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