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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: Make A Layered Salad With Leftover Ham

ham-layered-salad-mccormick-230

Toss today’s ham and hard-boiled eggs into tomorrow’s salad. Photo and recipe courtesy McCormick.

 

Here’s a tasty way to make tomorrow’s lunch or dinner from today’s leftover ham and hard-boiled eggs (and any peas and salad dressing, too).

When you don’t have Easter leftovers to make this layered salad, simply substitute other ingredients.

Check your pantry and fridge for avocado, bacon, beans, blue or other cheese, carrots, celery, cooked green beans and/or potatoes, corn, leftover chicken/turkey/steak, mushrooms, olives, pimento, seafood or tuna and layer away!

You can also include a fruit: apple, grapes or pineapple, for example.

If you have a glass bowl to display the pretty layers, so much the better. A straight-sided bowl like this one is especially nice. Or, this smart glass mixing bowl set from Pyrex does triple duty: mixing, serving and storing.

Prep time is 20 minutes, and the recipe can be made in advance.

 
RECIPE: LAYERED SALAD WITH HAM

Ingredients

  • 4 cups mixed salad greens
  • 2 tomatoes, chopped (about 2 cups)
  • 8 ounces shredded Cheddar cheese, divided
  • 1 cup fresh or thawed frozen peas
  • 3 hard-boiled eggs, sliced
  • 2 cups cubed cooked ham or turkey
  • 1/2 cup chopped red onion
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 teaspoon dill weed
  • 1/2 teaspoon ground mustard
  •  

    Preparation

    1. PLACE the salad greens in the bottom of large serving bowl. Layer the tomatoes, 1 cup of cheese, peas, eggs, ham and onion over greens.

    2. MIX the mayonnaise, sour cream, dill weed and ground mustard in a medium bowl until well blended. Spread evenly over salad. Cover.

    3. REFRIGERATE for at least 1 hour or overnight until ready to serve. Sprinkle with the remaining 1 cup cheese just before serving.

     
      

    Comments

    EASTER: Bunny Sushi

    Kudos to the chef at Sushi Lounge (three locations in New Jersey) who created this Easter treat. (Based on their Facebook photos, there’s more than one creative chef behind the bar.)

    You can recreate it at home, with

  • A strip of nori (dried seaweed)
  • Sushi rice* or regular rice
  • Hard-boiled eggs for the head and arm
  • Tamago (omelet) for the pillow and blanket
  • Carrot flowers† for the blanket design and the nose
  • Celery or fennel for the ears
  • Bits of black olive for the eyes and mouth
  •  
    Whatever you’re eating on Easter, we wish you a joyous holiday.

     

    easter-bunny-sushi-sushiloungeNJ-230

    The Easter Bunny, tucking in after a long day. Photo courtesy Sushi Lounge | NJ.

     
     
     
    *Sushi rice is seasoned with rice vinegar. Here’s how to make it.

    †Make them with stainless steel vegetable cutters, that can also be used to cut vegetables, cake, bread croutons, etc.

      

    Comments

    TIP: Easy, Last Minute Easter Cake

    carrot-cake-blackjetbakingco-goodeggsSF-230

    Our inspiration was this Easter cake from
    Black Jet Baking Co., a small San Francisco
    baking company committed to making
    nostalgic treats and baked goods. Photo
    courtesy Good Eggs | SF.

     

    No dessert inspiration for Easter? Here’s an easy last-minute fix:

    SHOPPING LIST

  • Store-bought plain cake -or-
  • 1 box of cake mix (for a two-layer cake)
  • Decorations: jelly beans, multicolored sprinkles
  •  
    For The Cake Mix

  • Eggs and other ingredients specified on package directions
  • 1 pint whipping cream plus any flavorings
  •  
    Preparation For Cake Mix

    1. BAKE the cake mix in two layers, per package directions. While the cake cools…

    2. MAKE freshly whipped cream—classic, flavored with vanilla; lavender whipped cream, rum-accented, salted caramel whipped cream or other favorite flavor (recipes).

    3. DECORATE decorate with jelly beans and sprinkles.
     
    Not enough chocolate in your Easter basket? Try chocolate whipped cream (recipe below).

     

    RECIPE: STABILIZED CHOCOLATE WHIPPED CREAM

    If you’re going to fill and frost a cake, you need whipped cream that’s been stabilized with gelatin to keep its shape. If you want vanilla whipped cream, substitute 1 teaspoon vanilla extract for the chocolate and skip Steps 1-3 and add the gelatin to both cups of cream in Step 5.

    Ingredients

  • 4 ounces milk or 60% cacao dark chocolate, coarsely chopped (use a good chocolate bar)
  • 3 tablespoons sifted confectioner’s sugar
  • 2 cups heavy whipping cream, divided
  • 2 teaspoons unflavored gelatin
  • 8 teaspoons cold water
  •  
    Preparation

    1. PLACE the chocolate in a medium bowl; set aside.

    2. COMBINE the sugar and 1 cup of the cream in a small saucepan. Cook over medium heat until the sugar has dissolved.

     

    3. POUR the hot cream mixture over the chopped chocolate and stir until chocolate has melted. Transfer to the bowl an electric mixer and let cool.

    4. COMBINE the gelatin and cold water in a small pan and let stand until thick. Then place over low heat, stirring constantly, until the gelatin dissolves. Remove from the heat and cool, but do not allow the gelatin to set.

    5. ADD the second cup of cream and whip on medium speed (ideally with whisk beaters). While slowly beating, add the gelatin to the whipping cream mixture. Whip at high speed until stiff.
     
    RECIPE: REGULAR CHOCOLATE WHIPPED CREAM

    Ingredients

  • 4 ounces milk or 60% cacao dark chocolate, coarsely chopped (use a good chocolate bar)
  • 2 cups heavy cream
  • 3 tablespoons confectioner’s sugar
  •  

    chocolate-whipped-cream-cookiemadness.net-230

    For a cake filling, make a stabilized whipped cream with gelatin. Photo courtesy CookieMadness.net.

     
    Preparation

    1. PLACE the chocolate in a medium bowl; set aside.

    2. COMBINE the sugar and 1 cup of the cream in a small saucepan. Cook over medium heat until the sugar has dissolved.

    3. POUR the hot cream mixture over the chopped chocolate and stir until chocolate has melted. Transfer to the bowl an electric mixer and let cool.

    4. ADD the second cup of cream and whip on medium speed (ideally with whisk beaters) until thick.

      

    Comments

    TIP OF THE DAY: Go Nuts With Non-Chocolate Easter Treats

    Rickys-Lucky-Nuts2-230sq

    Fill an Easter basket with all six flavors.
    Photo courtesy Ricky’s Lucky Nuts.

     

    It’s hard to believe, but not everyone likes chocolate. Our friend Maria, for example would rather have something salty, or a combination of sweet and salty.

    So she, and other salt fans, are getting salted nut treats in their Easter baskets.

    RICKY’S LUCKY NUTS

    We don’t know why they’re lucky, but they sure taste good! One of the co-founders is a chef and restaurateur who knows how to please palates.

    Ricky’s, of Durango, Colorado, takes non-GMO jumbo runner peanuts from Texas and turns them into distinctively flavored, all-natural treats. Flavors include:

  • Black Pepper & Sea Salt
  • Real Coffee
  • Spicy Chile Chipotle
  • Sweet & Smoky BBQ
  • Sweet Chai
  • Thai Red Curry
  •  
    Even the sweet flavors have enough balance to please the yen for savory.

    The packages, in a rainbow of different colors, deliver 7 grams of protein per ounce and a host of vitamins and minerals from this nutrient-dense food. Take that, chocolate bunny!

    Fill an Easter basket with one or more packages of each flavor. Get them at RickysLuckyNuts.com.

    Beyond snacking from the pack from the pack, toss them into salads (green and grain), mix them into cooked rice, add them to stir-frys and create ice cream sundaes (or toss them on a plain scoop). Yum!

     

    PLANTERS NEW TART FLAVORS

    Planters is known for salty nuts, sweet nuts and spicy nuts. Add to that tart nuts!

    Two zesty new flavors deliver a pleasing pucker to persnickity palates.

  • Planters Sea Salt & Vinegar Peanuts look like regular peanuts; but oh, what a nice punch of vinegar!
  • Planters Chili Lime Peanuts have a red-orange tint from the chili powder, which adds moderate heat to natural lime flavor.
  •  
    In pastel colors (green for Chili Lime, blue for Sea Salt & Vinegar), they deserve a place in any Easter basket.

    As with Ricky’s, each serving contains seven grams of protein and the other peanut nutrients.

    The flavors are packaged in six-ounce cans with re-sealable tops. You can find them at retailers nationwide.

     

    chili-lime-can-230

    One of two delicious new flavors from Planters. Photo courtesy Planters Nuts..

     

      

    Comments

    PRODUCT: Ready To Eat Cookie Dough

    Just-Cookie-Dough-godairyfreeorg-230

    Get a spoon and dig in! Photo courtesy
    GoDairyFree.org.

     

    As many people who bake Toll House cookies know, the raw dough is as delicious as the baked cookies.

    Some people, wanting to eat the raw dough but not wanting to mix it, buy rolls of ready-to-bake chocolate chip cookie dough for that purpose.

    This led to a customer suggestion on the flavor suggestion board at the original Ben & Jerry’s scoop shop. The flavor was created and initially available only at that location, in Burlington, Vermont.

    Finally, in 1991, it was released to stores nationwide, to great success. It has remained one of the company’s Top 10 flavors. Last year it was #3; #1 was Half Baked, which combines cookie dough and brownie bits.

    But over the years, the dark side or raw dough raised its head:

    Raw eggs can contain salmonella, a bacterium that can cause serious illness. When cookie dough is baked the bacteria are killed.

     
    Commercial manufacturers of cookie dough and other products that incorporate uncooked eggs (Caesar salad, ice cream, mayonnaise and mousse, for example) began to use pasteurized eggs. (Be sure to check the package label for “pasteurized,” or ask your restaurant server to check with the kitchen.)

    At home, most cooks continue to use conventional eggs, and many of us continue to nibble on raw cake batter and cookie dough. If you want to do that, we implore you: Use pasteurized eggs.

    But now, Hampton Creek has created a refrigerated, dairy free, cholesterol free and allergy friendly cookie dough. It can be baked into vegan chocolate chip cookies (they’re kosher too, certified by KOF-K).

    But more importantly to us, it can be eaten as raw cookie dough, called Just Cookie Dough. It’s currently available in Chocolate Chip.
    Dough

     

    POLISHED OFF WITH GUSTO

    We received a sample of Chocolate Chip Just Cookie Dough—a riot of chocolate chips held together with a small amount of dough. We polished off the 14-ounce jar (MSRP $5.49) in two days of snacking.

    How did it taste? Very pleasing, if not as redolent of brown sugar and vanilla flavors as the Toll House Cookie dough we adore (the Just Cookie Dough chocolate chip recipe uses molasses instead of brown sugar).

    But we’ve certainly added it to our shopping list for those cookie dough fixes, and to make our own custom cookie dough ice cream.

    Just soften a pint of your favorite flavor and stir in small balls of cookie dough; return to the freezer to harden.

    The product is currently rolling out nationwide. Find a store locator on the company website, or phone 1.844.423.6637.

     

    choc-chip-cookie-dough-open-pint-230

    Americans love raw chocolate chip cookie dough. Photo courtesy Ben & Jerry’s.

     

      

    Comments

    RECIPE: Easter Yogurt Parfait

    bunny-parfait-yoplait-230

    A basic Easter parfait. Make yours more Easter-like with pastel-colored yogurt layers. Photo courtesy Yoplait.

     

    Here’s an Easter weekend breakfast suggestion from Yoplait:

    A yogurt parfait with Annie’s Honey Bunny Grahams.

    Just layer yogurt with colorful fruit and top the parfait with the bunny-shaped graham cracker bites.

    Variations:

  • Use yogurt in pastel “Easter colors,” like blueberry, peach and strawberry flavors.
  • Use different layers/flavors/colors of yogurt.
  • You can use a touch of food color to turn any flavor into a pastel; for example, turning Yoplait Key Lime Pie yogurt pastel green.
  • Consider other “Easter” toppings: green-tinted coconut for “grass,” and a few miniature jelly beans. (Hey, it’s Easter!)
  •  
    TO MAKE GREEN COCONUT “GRASS”

    1. PLACE shredded coconut in a plastic sandwich bag. Add a drop of green food color and shake. Add more food color as desired.

    2. SPREAD the coconut on a plate to dry.

     

      

    Comments

    TIP OF THE DAY: Homemade Chocolate Bacon Bunnies

    What are you giving your favorite bacon lover for Easter? Oscar Mayer created these foodcraft projects: bacon-stuffed chocolate bunnies and an Easter basket filled with “bacon grass” and hard-boiled eggs—fun for breakfast on Easter Sunday.

    Go buy lots of bacon and get started!

    RECIPE 1: BACON-STUFFED CHOCOLATE EASTER BUNNY

    Ingredients Per Small Bunny

  • 1 hollow chocolate bunny
  • 2 strips bacon
  •  
    Tools

  • Frying pan
  • Paper towels
  • Sharp knife
  •  
    Preparation

    1. COOK the bacon to desired crispness. Pat dry with paper towels and set aside.

    2. REMOVE and discard any wrapper on the bunny. Heat a knife by running the blade under very hot water; then quickly dry the knife completely. Using the dry, warm knife…

       

    bacon-bunny-2-230r

    Hide bacon in a chocolate rabbit. Photo courtesy Oscar Mayer.

     

    3. GENTLY CUT the bottom off of the bunny; set it aside. Insert the bacon slices into the hollow bunny, breaking the bacon into smaller pieces as needed to completely fill the hollow cavity.

    4. REPLACE the bottom piece of chocolate on the base of the bunny. Heat the original knife or a smaller knife as in Step 2. Slowly run the flat side of the knife back and forth over the seam, melting the chocolate to reseal the bottom. Cover in plastic wrap and store in the fridge for up to five days.

     

    bacon-easter-grass-230

    Bacon “grass” for an Easter basket. Photo courtesy Oscar Mayer.

     

    RECIPE: BACON EASTER GRASS

    Depending on the size of the Easter basket, even a small basket can require a lot of bacon. We recommend having some Easter grass or shredded paper on hand to stuff the bottom of the basket, under the layer of bacon.

    Ingredients

  • Thick cut bacon (8 to 12 slices)
  •  
    Tools

  • Kitchen shears
  • Frying pan
  • Tongs
  • Paper towels
  • Easter basket and colored* hard-boiled eggs for serving
  •  
    *Here’s how to color Easter eggs.

     

    Preparation

    1. CUT each bacon strip lengthwise into three long and skinny strips, using kitchen shears. Cook them in a frying pan over medium heat. Use tongs to stir the bacon and fry them in squiggly shapes to the desired crispness.

    2. TRANSFER the cooked bacon strips to a paper towel-lined plate. Blot dry and let cool completely.

    3. FILL a small Easter basket with the fried bacon Easter grass and serve with hard-boiled, dyed Eater eggs nestled on top. If you’re not planning to eat your creation right away, cover it in plastic wrap and store in the fridge, for up to five days.

      

    Comments

    FOOD HOLIDAY: National Sourdough Bread Day

    April 1st is National Sourdough Bread Day. Sourdough is an ancient bread made by a long fermentation of dough, using naturally occurring lactobacilli bacteria and wild yeasts (other types of breads use cultivated yeasts, which became available only in the 19th century).

    In comparison with breads made with cultivated yeast, sourdough usually has a mildly sour taste and aroma, the result of the lactic acid produced by the lactobacilli.

    The preparation of sourdough begins with pre-fermenting, using a “starter” made from flour and water (the starter is also known as levain, the chief, chef or head). It can be a fluid batter or a stiff dough, as the ratio of water to flour varies by baker.

    The starter helps to develop the uniquely tart flavor of sourdough bread. Starters are maintained for years, even generations. The colony of bacteria and yeast inside the dough is kept alive by the baker, who needs only a piece of it to bake a new batch of bread.

    If you bake bread in a bread machine, note that the rise time of most sourdough starters is longer than that of breads made with baker’s yeasts. Thus, sourdough typically doesn’t work in a bread machine; you need to use conventional baking techniques.

       

    sourdough-basket-lafayetteNY-230

    Sourdough bread baked at Lafayette Restaurant | NYC.

    ANCIENT BREAD

    One of the oldest sourdough breads was found in a Swiss excavation; the site dates to 3700 B.C.E. But the origin of sourdough fermentation is likely thousands of years older than that, originating in the Fertile Crescent of Mesopotamia.

    Bread production has relied on the use of sourdough as a leavening agent for most of human history (the alternative to leavened bread was flatbread, such as lavosch and tortillas). The development and use of [cultivated] baker’s yeast as a leavening agent dates back only 150 years.

    Sourdough starter from a prior batch is used to create the new batch. Sourdough remained the usual form of leavening in European into the Middle Ages. Then, it was replaced by barm, the yeast-laden foam that forms in the process of brewing alcohol (for bread, the barm typically came from beer brewing). Centuries later, scientists learned to culture yeast, so bakers no longer had to rely on barm.

     

    sourdough-starter-foodformyfamily-230

    Sourdough starter. You can also purchase ready-made starter. Photo courtesy FoodForMyFamily.com.

     

    SOURDOUGH COMES TO AMERICA

    French bakers brought sourdough techniques to Northern California during the Gold Rush (1848–1855), and the bread remains part of the culture of San Francisco, where it has been in continuous production there since 1849. Some bakeries can trace their starters back to those days!

    In English-speaking countries, where wheat-based breads predominate, sourdough is no longer the standard method for bread leavening. It was gradually replaced, first by the use of barm from beer making and then by cultured yeasts.

    Thanks to the artisan food movement in the late 20th century in the U.S., it has undergone a revival [Source]. Now, most of us can enjoy it whenever we like—for toast, sandwiches and in the bread basket.

    If you haven’t had sourdough bread recently, today’s the day!

     

    Check out the different types of breads in our Bread Glossary.

      

    Comments

    RECIPE: Grilled Cheese Benedict

    grilled-cheese-benedict-230

    A yummy mash-up of Eggs Benedict and grilled cheese. Photo courtesy Wisconsin Milk
    Marketing Board.

     

    April is National Grilled Cheese Month. There are got lots of grilled cheese recipes on TheNibble.com, but here’s something new: a mash-up of a grilled cheese sandwich with Eggs Benedict.

    The recipe is from the Grilled Cheese Academy, which has dozens of amazing grilled cheese sandwich recipes made with Wisconsin cheese.

    RECIPE: GRILLED CHEESE BENEDICT

    Ingredients For 4 Servings

  • 3 tablespoons white wine vinegar
  • 4 eggs
  • Salt and pepper
  • 8 slices Canadian bacon
  • 4 tablespoons butter, divided
  • 4 English muffins, split
  • 4 tablespoons Sharp Cheddar cheese spread, at room
    temperature
  • 4 slices Gouda cheese
  • 4 ounces fresh spinach leaves
  • 1 tomato, sliced
  • Optional garnish: minced chives
  • Preparation

    1. HEAT 3-4 quarts water to just below the boiling point. Add the vinegar and a pinch of salt. Gently stir the water and lower the heat so water is simmering.

    2. CRACK the eggs into the water one at a time and poach gently for 4-5 minutes. Remove with a slotted spoon and season with salt and pepper to taste. As the eggs cook…

    3. HEAT a griddle or skillet over medium heat and fry the Canadian bacon until lightly browned. Remove from the griddle and set the bacon aside.

    4. ADD 1 tablespoon of butter to skillet. Spread the cut side of each English muffin’s bottom half with 1 tablespoon Sharp Cheddar cheese spread. Place in the heated skillet and top each half with 1 slice Gouda, about 1 ounce spinach, 2 slices Canadian bacon and 1 slice tomato.

    5. COOK over medium heat until the cheese is melted. Remove to a plate and top each with a poached egg. Serve open-faced with remaining muffin halves, toasted and buttered, on the side.

     
      

    Comments

    TIP OF THE DAY: Dessert Pasta

    Most people think of pasta as a savory recipe. But the noodles themselves are very versatile. Made with flour, water and egg, they can be cooked for dessert as well as the main course.

    While not an April Fool joke, it seems like the right dessert for April Fool’s Day.

    The recipe was created by Michael Stambaugh of the El Conquistador Resort in San Juan, Puerto Rico, for a recipe contest held by the National Pasta Association and the Culinary Institute of America. It won third place.

    After you master this recipe, you may develop your own ideas for variations on the theme of dessert lasagna.

    We’ve got 11 more recipes for dessert pasta. Take a look.

    RECIPE: DESSERT LASAGNA

    Ingredients For 8 Servings

  • 12 lasagna noodles
  • 4 cups ricotta cheese
  • 1 cup sugar, divided
  • 8 kiwis, peeled
  •    

    Dessert_Lasagne230-ps

    Fruit lasagna for dessert! Photo courtesy National Pasta Association.

  • 4 cups strawberries, washed and trimmed, 8 berries reserved for garnish
  • 4 cups blackberries, washed
  • 1/2 cup toasted, sliced almonds
  • Garnish: mint sprigs
  •  

    mixed-berries-greengiantfresh.com-230

    If you don’t like one of the fruits in the recipe, pick another to purée. Photo courtesy
    Green Giant Fresh

     

    Preparation

    1. COOK the pasta according to package directions, substituting 2 tablespoons of sugar for the salt. Rinse, drain and set aside.

    2. STIR together the ricotta cheese and ½ cup sugar in a medium bowl. Set aside.

    3. PURÉE 4 kiwis with 2 tablespoons sugar in a food processor. Transfer the purée to a bowl and set aside. Rinse the processor bowl.

    4. PURÉE half the strawberries with 2 tablespoons sugar in the food processor. Strain the purée into a bowl and set aside. Rinse the processor bowl.

    5. PURÉE half the blackberries with 2 tablespoons sugar in the food processor. Strain the purée and set aside.

    6. SLICE the remaining kiwis into ¼-inch thick rounds. Slice the strawberries into 1/8-inch thick pieces. Slice the blackberries in half.

     

    To Assemble The Lasagna

    1. RESERVE 1/4 cup of each of the purées to use as a garnish.

    2. COVER the bottom of a 9-inch-by-13-inch glass baking pan with 3 lasagna noodles. Spoon 1/3 of the ricotta on top and spread it evenly.

    3. POUR the kiwi purée over the cheese and arrange the kiwi slices on top of the purée. Lay 3 more lasagna noodles on top and cover with 1/2 the remaining cheese.

    4. POUR the strawberry purée over the cheese and sprinkle with sliced strawberries. Lay 3 more lasagna noodles on top and cover with the remaining cheese. Pour the blackberrys purée over the cheese and sprinkle with blackberries. Top with a final layer of pasta. Cover tightly with plastic and refrigerate overnight.

    5. TO SERVE: Sprinkle the lasagna with the remaining 2 tablespoons sugar and with the toasted almonds. Cut into 8 rectangles and use a spatula to set the pieces on dessert plates. Decorate the plates with dots of the reserved purées. Garnish each piece of lasagna with a strawberry and a sprig of mint.

      

    Comments

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