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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 Recipes

BOOK: Dumplings All Day Wong

dumplings-all-day-wong-230

A dumpling lover’s treasure. Photo courtesy
Page Street Publishing.

 

We loved chef Lee Anne Wong on the first season of Top Chef.

She’s out with her first cookbook, Dumplings All Day Wong, focusing on Asian dumplings.

Says Chef Lee Anne: “Biting into a hot, fresh, juicy dumpling can be a transcendent moment, the kind that makes your eyes roll to the back of your head, and one that can be repeated (often).”

Yet unless you’re fortunate enough to live near an exceptional dim sum establishment, the dumplings you get at most Asian restaurants are purchased from outside suppliers, and often nowhere as flavorful as the ones you can making at home.

That’s why this book is such a treasure. “The further you get into the book, the more you will begin to realize that your possibilities are truly endless. As with all styles of cooking, once you master the techniques and basic recipes, you’ll have the ability to build your own dumpling arsenal.”

And what to do with this arsenal—which can be gluten free, traditional, modern, cutting edge, even technicolor (with colored dough)?

 
Entertain! Become known for dumpling cocktail parties and brunches. Be the first one invited to parties (and bring some dumplings, of course).

Do you have the patience to make dumplings? “While the idea of standing in one place all day making dumplings sounds intimidating or boring, I actually quite enjoy the repetitive motions of hand pleating dumplings. I consider it my ‘me time.’

Our suggestion: Invite a friend to make dumplings with you. You’ll be able to make more varieties, and have “us time.”

Then, thrill to your homemade gyozas, har gow, potstickers, shumai, wontons and more, with countless fillings and different cooking methods including baking, deep-frying, pan-frying and steaming.

Get the book now, on Amazon.com; it’s available in paperback and Kindle versions.

 

RECIPE: BRUSSELS SPOUTS & BACON DUMPLINGS

Ingredients For 60 Dumplings

  • 1 pound bacon, diced into ¼ inch pieces
  • Oil for deep-frying
  • 2 pints (1½ pounds) fresh Brussels sprouts
  • Kosher salt and black pepper
  • 3 tablespoons minced garlic
  • 3 tablespoons brown sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons fish sauce
  • 2 tablespoons black or balsamic vinegar
  • 2 tablespoons reserved bacon fat
  • 60 round dumpling wrappers
  •  
    Preparation

    1. COOK the bacon in a large sauté pan over medium-high heat until it is completely cooked and crispy. Strain the bacon and cool on a paper-towel lined plate. Reserve the bacon fat.

    2. PREHEAT a small pot of oil to 375°F. Trim the bottom and outer leaves of the Brussels sprouts and quarter them, leaving the root ends intact.

     

    Brussels-Sprouts-and-Bacon-Dumplings-dumplingsalldaywong-230

    A contemporary dumpling recipe from Dumplings All Day Wong: Brussels sprouts and bacon! Photo courtesy Page Street Publishing.

     

    3. DIVIDE the Brussels sprouts in half and deep-fry half of them in small batches for about 2-3 minutes until the leaves are caramelized and brown. Drain on paper towels and season lightly with salt. Once cooled, chop into small pieces or use a food processor.

    4. BRING a pot of salted water to boil. Blanch the remaining Brussels sprouts until tender, abut 3 minutes. Place in an ice water bath to stop the cooking. Dry the Brussels sprouts with paper towels and chop finely (or in the food processor).

    5. COMBINE the bacon, chopped Brussels sprouts and minced garlic in a large bowl. In a small bowl combine the brown sugar and cornstarch until well mixed. Sprinkle over the filling, add the fish sauce, vinegar and bacon fat and mix well until combined. Season with salt and pepper to taste. Refrigerate for at least an hour.

    6. FILL the dumplings with about 1 teaspoon of filling and fold in a pleat style. Heat a wok or large nonstick frying pan over high heat. Add ½ tablespoon of oil to the pan. Place the dumplings in a single layer and cook until the bottoms are gold brown, 1-2 minutes. Add ½ cup water and immediately cover the pan. Cook until all the water has been absorbed and the dumpling skins have cooked through about 4 to 5 minutes. Repeat with remaining dumplings. Serve with Fish Sauce Caramel.

    RECIPE: FISH SAUCE CARAMEL

    Ingredients

  • ½ cup rice vinegar
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • 2 tablespoons soy sauce
  • 2 tablespoons fish sauce
  •  
    Preparation

    1. COMBINE the rice vinegar, brown sugar, granulated sugar and soy sauce in a small saucepan. Bring to a boil and stir until the sugar dissolves.

    2. REMOVE the pan from the heat and add the fish sauce. Allow to cool to room temperature before serving.

      

    Comments

    FOOD FUN: Brownie Sandwiches With Buttercream

    Here’s an idea from Earl Of Sandwich: brownie sandwiches, filled with peanut butter buttercream or a frosting of your choice.

    Just bake your favorite brownies and sandwich two of them with your favorite flavor of buttercream: chocolate, coffee, maple, pistachio, strawberry, vanilla, etc. You can fill the brownie pan with less batter for flatter brownies (adjust the baking time accordingly).

    The Earl of Sandwich cuts the brownies into rounds. You can cut conventional squares or rectangles; but if you do cut them in circles or other shapes (use a cookie cutter), the odd-shaped leftover pieces are great with ice cream. You can keep them in the freezer until you’re ready to use them.

    RECIPE: PEANUT BUTTER CREAM

    Ingredients For 1 Cup

  • 2/3 cup creamy peanut butter
  • 8 tablespoons (1 stick) unsalted butter, softened
  • 3/4 cup confectioners’ sugar
  • Pinch salt
  •  

    Peanut butter- and chocolate filled brownie sandwiches. Photo courtesy Earl Of Sandwich.

     
    Preparation

    1. CREAM the peanut butter and butter in the bowl of an electric mixer fitted with the paddle attachment, on high speed.

    2. SWITCH to low speed and add the sugar and a pinch of salt until combined. Return to high speed and beat the mixture until fluffy and smooth, about 3 minutes.

      

    Comments

    TIP OF THE DAY: Non-Cocktail Ways To Use Tequila

    We found ourselves with a wealth of tequila on hand—lots of opened bottles that we tasted for one review or another, but never got back to. So we decided to use the tequila in cooking. Here’s what else to do with tequila.

  • Cake: Replace up to 1/4 cup liquid in a cake recipe with tequila, or add some to the frosting.
  • Compound butter: For corn or other vegetables, mix chili powder, lime juice and tequila into softened butter and return the butter to the fridge.
  • Fondue: Replace the Kirsch with tequila in cheese or chocolate fondue.
  • Fruit salad: Make a simple syrup by bringing to a boil 1 cup sugar, 3/4 cup water, 1/2 cup tequila to a boil (optionally add 1/4 cup triple sec). Cook, stirring, until sugar dissolves, about 1 minute. Let cool. Toss with fresh fruit salad and refrigerate for an hour or longer (the syrup can be made in advance).
  • Fruit topping: Add to sautéed fruit to create a delicious topping for ice cream or pound cake; or serve as a compote.
  • Granita or sorbet: Add 1 to 2 tablespoons of tequila to the recipe. Don’t add too much: Alcohol doesn’t freeze, so you could end up with a slushie.
  • Glaze: Add 1/2 cup tequila to 2 cups jelly for a ham glaze or other meat glave.
  •    

    partida-chocolate-cake-230jpg

    Add some tequila to your favorite cake recipe. Photo courtesy Partida Tequila.

  • Gravlax: Sprinkle the salmon with tequila after salting but before wrapping and weighting down.
  • Jell-O: For a more tame version of Jell-O shots, add tequila to the cold water when setting flavored gelatin.
  • Marinade: Make a mix of half lime juice, half tequila to marinate chicken, shrimp or other seafood (or choose another proportion).
  • Pasta sauce: As with vodka sauce, add a tablespoon or more to red or white sauce.
  • Salsa: Add a tablespoon of tequila.
  • Sauce for meat or seafood: Deglaze the pan with tequila instead of wine (here’s how).
  • Seafood marinade: 1 clove garlic, 1/4 cup vegetable oil, 1/4 cup tequila, 1/8 cup soy sauce, 1/8 cup fresh lime juice.
  • Soups, stews, chili: Add two shots to the pot, or drizzle a teaspoon over individual bowls.
  •  

    tequila-cheesecake-olgacooks-230

    There’s tequila in both the cheesecake and
    the topping. Photo courtesy Olga Valentina |
    Olga Cooks.

     

    RECIPE: TEQUILA CHEESECAKE

    Olga Valentina of Olga Cooks created a wonderful Partida Tequila Cheesecake. Here’s a step-by-step photo display of the recipe.

    Ingredients

    For The Cheesecake

  • 2 tablespoons of blanco (silver) tequila
  • 2.5 cups ricotta cheese
  • 1.5 cups cream cheese
  • 6 eggs
  • 1 lime
  • 1 cup sugar
  • 1 cup of sage honey (or other herbal or floral honey, but sage imparts a particular flavor)
  •  
    For The Crust

  • 8 ounces oatmeal cookies
  • 2/3 stick of butter
  •  
    For The Topping

  • 5-6 cups fresh strawberries
  • ½ cup sugar
  • 2 limes, juiced
  • ½ cup of blanco (silver) tequila
  •  

    Preparation

    1. MAKE the topping: Hull, core and slice the strawberries, add to a mixing bowl and sprinkle with the sugar. Pour the tequila and lime juice over the berries, mixing well so that the berries are evenly coated. Cover and refrigerate for 2-3 hours or overnight.

    2. MAKE the crust: Preheat the oven to 340°F. Blend the butter and oatmeal cookies by pulsing together in a food processor. Press the mixture into a 10″ springform pan, ensuring that the bottom is evenly covered. Bake for 10 minutes.

    3. MAKE cheesecake batter: Using an electric mixer, blend together the ricotta, cream cheese, honey, sugar and tequila. Zest the lime into the bowl, then squeeze in the lime juice. Mix well.

    4. ADD the eggs to the batter one at a time, using an electric mixer.

    5. POUR the batter into the crust. Surround the pan with aluminum foil and place it onto a ridged baking sheet*. Fill the baking sheet with an inch of water to make a bain marie. The water provides moisture that keeps the top of the cheesecake from cracking; the foil keeps the water out of the springform pan.

    6. BAKE for an hour at 340°F, or until the top of the cheesecake is golden brown. Cool on a rack, then chill the cheesecake in the fridge for 3 hours or ideally, overnight.

    7. TOP with the tequila-infused strawberries and serve.

     
    *Some professionals prefer ridged baking sheets for more even cooking, but you can certainly use a standard baking sheet.
      

    Comments

    RECIPE: Cauliflower Salad & Romesco Sauce

    Victoria Amory is a cook and food writer born and raised in Spain. She now lives in the U.S., and has her own line of specialty sauces.

    One of the signature sauces from the Catalonia region of Spain is romesco. Learn more about it below.

    Victoria’s sells an Almond & Garlic Romesco Sauce, but you can make your own from scratch, using almonds, other nuts, or a blend.

    Crafted with red chile peppers, pimentón (paprika), nuts and extra virgin olive oil, romesco is a perfect sauce to use with meats, roasted vegetables, shellfish and fish. “It elevates your everyday meals to everyday feasts,” says Chef Victoria.

    If you have leftover sauce, it is delicious as a dip or bread spread.

    For an everyday feast, try her Cauliflower And Bacon Salad With Romesco Sauce.

    RECIPE: WARM CAULIFLOWER & BACON SALAD WITH
    ROMESCO SAUCE

    Ingredients

       

    multicolored-cauliflower-nourishtheroots-230

    Colored cauliflower makes the dish more exciting. Photo courtesy NourishTheRoots.com.

  • 1 head cauliflower, trimmed and chopped into florets
  • ½ pound bacon, diced
  • 2 tablespoons olive oil
  • 2 tablespoons sherry vinegar
  • 3 large slices country white or wheat bread, torn into pieces
  • 2 cloves garlic, minced
  • 3 tablespoons extra virgin olive oil
  • 1 can (8 ounces) garbanzo beans, canned, rinsed
  • ¼ pound baby spinach leaves, rinsed & dried
  • 1 cup romesco sauce, to serve
  •  
    Preparation

    1. PREHEAT the oven to 400°F. In a bowl, toss together the cauliflower, bacon, olive oil and vinegar. Spread on a cookie sheet and bake in the oven for 20 minutes.

    2. TOSS the bread with the garlic and extra virgin olive oil and add the cauliflower. Roast for an additional 10 minutes or until the bread is toasted and the cauliflower is golden.

    3. MIX the cauliflower with the chickpeas and toss with the spinach leaves. Add a drizzle of olive oil if needed. Serve warm with romesco sauce on the side.

     

    romesco-dip-Aida-Mollenkamp-230

    Romesco sauce and dip. Photo courtesy Aida
    Mollenkamp.

     

    RECIPE: ROMESCO SAUCE & DIP

    As with most recipes, there is considerable variation in the proportion of ingredients. This version is adapted from chef Aida Mollenkamp.

    Ingredients

  • 1 jar (15 ounces) roasted bell peppers (pimento)
  • 3 garlic cloves
  • 6 ounces blanched almonds (about 3/4 cup)
  • 1/2 cup roughly chopped fresh flat-leaf (Italian) parsley
  • 1 tablespoon sherry vinegar or red wine vinegar
  • 3/4 teaspoon smoked paprika
  • Optional heat: 1/2 teaspoon cayenne pepper
  • 4 to 5 tablespoons extra-virgin olive oil
  • Sea salt and freshly ground black pepper
  •  
    Preparation

    1. COMBINE all ingredients in a food processor or blender and process until smooth. Season to taste with salt and freshly ground black pepper.

    2. SERVE with crudites, crusty sliced bread or your favorite crackers.

     

    WHAT IS ROMESCO SAUCE?

    First, it isn’t romanesco sauce. There is no romanesco sauce. Romanesco is a language; the sauce is romesco.

    Romesco is a pungent, smooth, rich red sauce made from red peppers, tomatoes, ground almonds or other nuts, olive oil, garlic, and cayenne pepper. It originated in Tarragona, a port city on the Mediterranean Sea in the province of Catalonia in northeast Spain. Though the exact origin is unclear (as is the meaning of the name), it is believed that the local fishermen made it to eat with their catch.

    It has become a popular sauce beyond seafood, enjoyed with meat, poultry and vegetables as well as for a dip and a bread spread.

    The nuts can be any mixture of roasted or raw almonds, pine nuts, and/or hazelnuts or walnuts, plus roasted garlic, olive oil, mild bitxo chiles (red chiles similar to Anaheim/New Mexico chiles) and/or nyora peppers (a sun dried, small, round variety of red bell pepper).

    Flour or ground stale bread is sometimes used as a thickener or to provide texture. Other common ingredients employed in different recipe variations include roasted tomatoes, red wine vinegar and onions. Leaves of fennel or mint are added when the sauce is served with fish and other seafood.

      

    Comments

    TIP OF THE DAY: Better For You Snacks

    A few years ago, one of our Top Picks Of The Week was a product line called Laura’s Wholesome Junk Food.

    It was developed by an M.D. who treated people with illnesses caused by bad nutrition, and it engendered The Wholesome Junk Food Cookbook: More Than 100 Healthy Recipes for Everyday Snacking.

    Dr. Laura Trice showed how easy it is to make snacks and sweets that are satisfying yet nutritious (you can find the cookies online).

    If you’re looking for better-for-you snacks that don’t deprive you of a cookie fix, head to natural food stores or make your own.

    These tasty sweets in the recipe below look like truffles, but they’re protein-packed treats made from peanut butter and whey extract, plus whole grain rolled oats. Even the sweetener, maple syrup, is better for you.

    The resemblance to candy is purely intentional. The recipe is courtesy of Crofter’s, maker of organic jams and fruit spreads.

       

    protein-bites-croftersorganic-230

    Make a batch—they’re good for you! Photo courtesy Crofter’s.

     

    RECIPE: SWEET TREAT PROTEIN BITES

    Ingredients

  • 1 cup natural peanut butter
  • 1/2 cup maple syrup
  • 1/2 cup butter
  • 1/2 cup raspberry fruit spread
  • 2 teaspoons vanilla extract
  • 4 tablespoons cocoa powder
  • 1/2 cup whey protein powder
  • 1/4 teaspoon salt
  • 1-1/2 cups old-fashioned rolled oats (not instant oats)
  • 1/4 cup chocolate chips
  • Optional toppings: shredded coconut, sesame seeds, vanilla protein powder
  •  

    wholesome-junk-food-cookbook-230

    Want better snacks all the time? Get this
    cookbook! Photo courtesy Running Press.

     

    Preparation

    1. MELT peanut butter, maple syrup, butter, vanilla and fruit spread in a pan over medium heat; stir to combine thoroughly.

    2. REMOVE from heat and add oats, cocoa powder, protein powder, salt and chocolate chips. Stir until chips have melted and ingredients are thoroughly combined.

    3. Form into balls and roll in topping(s) of choice. Chill in the fridge to firm before serving.
     
    It’s that easy!
     
     
    MORE HEALTHY SWEET TREATS

    For more treats like these, get a copy of The Wholeseome Junk Food Cookbook by Laura Trice, M.D. You’d be surprised at how many delicious treats are good for you!

    We also like the book as a gift for teens and tweens who want to learn to cook. Start them off making treats for themselves and their friends. You may inspire a future “Dr. Laura” in the process.

     

      

    Comments

    RECIPE: Brussels Sprouts Caesar Salad

    Here’s a twist on an American favorite: Brussels Sprouts Caesar Salad. It replaces the romaine—crunchy, but not particularly nutritious—with Brussels sprouts, a superfood.

    Brussels sprouts, a member of the powerful wcruciferous vegetable* family, are usually available year-round. However, they are a cold weather vegetable, and the peak season is from September to mid-February.

    Buying tip: The smaller the sprout, the sweeter the taste. Although the larger sprouts may look appealing, aim for those that are 1 to 1-1/2 inches in diameter. Pick sprouts of the same size so they’ll cook evenly.

    Never overcook Brussels sprouts, and don’t store them for future use. Even though they’ll look normal, as the harvested sprouts age, the sulfuric compounds that are so unpleasant in overcooked sprouts become more prominent in the raw ones.

    This recipe, from Litehouse Foods, uses their OPA Caesar Dressing, made with Greek yogurt.

    Prep time is 15 minutes.

       

    purple-brussels-familyspice-friedasFB-230

    Yes, you can find purple Brussels sprouts! These are from Frieda’s Produce.

     

     

    Brussels-Sprouts-Caesar-Salad-litehouse-opa-230

    Brussels sprouts replace the romaine in this
    Caesar salad. Photo courtesy Litehouse
    Foods.

     

    RECIPE: BRUSSELS SPROUTS CAESAR SALAD

    Ingredients For 3-4 Servings

  • 1 package sliced Brussels sprouts (or 16 ounces whole Brussels sprouts, sliced)
  • 1/2 teaspoon lemon zest
  • 1/4 cup OPA by Litehouse Caesar or other Caesar dressing (classic Caesar dressing recipe)
  • 2 tablespoons shredded Parmesan cheese
  • Salt and pepper to taste
  •  

    Preparation

    1. BLANCH the sliced Brussels sprouts in boiling water for approximately 1 minute, then immerse in bowl of ice water to stop the cooking. Drain.

     
    2. PLACE the Brussels sprouts in mixing bowl; top with lemon zest and Parmesan cheese.

    3. TOSS all ingredients in the dressing, or serve the dressing on the side. Taste and add salt and pepper as desired. Serve immediately.

     
    *The cruciferous group includes arugula, bok choy, broccoli, Brussels sprouts, cauliflower, cabbage, collard greens, cress, horseradish, kale, kohlrabi, mizuna (a variety of mustard green), mustard greens, radish, rapini (broccoli rabe), rutabaga, tatsoi, turnip and wasabi, a type of horseradish. Mizuna and tatsoi have become “designer greens” in salads at America’s finest restaurants. All contain phytochemicals (antioxidants), vitamins, minerals and fiber that are important to your health; although some of the group are more poerful than others. Government health agencies recommend that we eat several servings of them per week.

      

    Comments

    TIP OF THE DAY: “Brinner,” Pancakes For Dinner

    September is National Breakfast Month, and Krusteaz, makers of quality pancake, waffle and baking mixes, reminds us that breakfast food is not just for breakfast.

    It’s also for dinner. According to a recent Krusteaz survey, having breakfast food for dinner, or “brinner,” is a growing trend. A whopping 91% of Americans say they have eaten breakfast foods for dinner—and we count ourselves among them.

    Krusteaz suggests pancakes as part of your brinner.

  • Think of pancakes as a substitute for potatoes, potato pancakes or Yorkshire Pudding. Serve them with grilled meat or poultry and a savory sauce instead of maple syrup. We served them last night with leftover pot roast: a hit!
  • Consider a gluten-free mix. There are quite a few good ones on the market, including from Krusteaz.
  •  
    You don’t have to make them sweet, covered with maple syrup. Here’s a savory recipe from Krusteaz.

    RECIPE: APPLE HAM PANCAKE STRATA

    You can use a gluten-free mix; you can substitute chicken for ham; you can add your own special touches. We added some dried cherries and cranberries, and next time will toss in a cup of grated Gruyère.

    Prep time is 15 minutes, total time is 1 hour 10 minutes.

    Ingredients For 8-9 Servings

  • 6 pancakes, prepared as directed and cut into 1-inch squares
  • 1 cup diced apples
  • 1 cup diced ham
  • 5 eggs
  • 1/4 cup half and half
  • 3 tablespoons maple syrup
  • Optional: 2 tablespoons melted butter
  •    

    apple_ham_pancake-strata-krusteaz-230r-s

    The “secret ingredient” in this strata: pancakes! Photo courtesy Krusteaz.

     

    Preparation

    1. PREHEAT oven to 350°F. Lightly grease an 8x8x2-inch baking pan.

    2. PLACE the pancake pieces, apples and ham in the pan. In a medium bowl, whisk together the eggs, half and half and maple syrup; pour over the apple, ham and pancake mixture.

    3. BAKE 40-45 minutes or longer if a firmer strata is preferred. Let stand about 10 minutes before serving. Brush with melted butter, if desired, and serve.

     

    peanut-butter-jam-pancakes-krusteaz-230

    We love PB&J just as much on pancakes as
    on bread. Photo courtesy Krusteaz.

     

    RECIPE: PEANUT BUTTER & JELLY PANCAKES

    If you like PB&J sandwiches, this is a recipe for you! Prep time is 10 minutes, total time is 15 minutes. The PB adds protein to the dish. Enjoy it with a tall glass of milk.

    Ingredients For 7-8 Pancakes

  • Buttermilk pancake mix
  • Peanut butter
  • Jelly or jam of choice
  • Optional garnish: chopped peanuts; dried cherries, cranberries or raisins; powdered sugar; sliced fruit
  •  

    Preparation

    1. PREPARE buttermilk pancakes as directed on package, adding 3 tablespoons peanut butter for each cup of mix used.

    2. POUR pancake batter on griddle; add 1 tablespoon of jam per pancake and swirl with a spoon. Cook as directed. Immediately upon removing pancakes from griddle, swirl additional jam on top.

    3. GARNISH as desired and serve.

     

    PANCAKE MAKING TIPS

    Krusteaz wants you to make perfect pancakes. Their tips:

    1. Use cold tap water.
    Water at 55°F-60°F makes fluffier pancakes and more tender waffles.

    2. Use an ice cream scoop.
    Get the perfect size pancake every time by using an ice cream scoop to measure the batter.

    3. Keep the leftovers.
    Don’t toss leftover pancakes; store them in the fridge for 2-3 days, or freeze them for up to 3 months. Store them in an airtight container. Microwave them or reheat them in a hot pan on the stove top.
     
    There are more tips, recipes and a store locator on the Krusteaz website.

      

    Comments

    RECIPE: Bread Salad #2 (Panzanella)

    bread-salad-2-pillsbury-230r

    Bread salad: Try it, you’ll love it. Photo
    courtesy Pillsbury.

     

    Several weeks ago we published a recipe for panzanella, Tuscan bread salad. While perusing other recipes, we discovered this one on Pillsbury.com, submitted by Carrian Cheney of the blog, Oh Sweet Basil.

    It’s what to do when you have leftover French or Italian bread, to convert into crusty croutons that absorb the dressing.

    While markets are still filled with bountiful produce, make hay and make panzanella.

    Prep time is 20 minutes. You can substitute any vegetables in the recipe for others, from fennel to eggplant and beyond.

    Ingredients For 8 Servings

  • 5 tablespoons olive oil
  • 2 loaves day-old crusty baguette, refrigerated and chopped
  • 3 large any color bell peppers, assorted colors, chopped
  • 1 medium zucchini, chopped
  • 1/2 large onion, sliced
  • 2 tomatoes, chopped
  • 2/3 cup your favorite creamy dill dressing or vinaigrette
  • Salt and pepper to taste
  •  

    Preparation

    1. HEAT 4 tablespoons olive oil in 10- to 12-inch skillet, over medium heat. Arrange bread pieces in single layer in skillet (you will have to do a few batches). Cook until golden; turn and cook again. Repeat with remaining bread. Remove from skillet; cool.

    2. HEAT the remaining olive oil in the same skillet, over medium heat. Add bell peppers, zucchini and onion; cook 3 to 6 minutes or until tender. Cool.

    3. PLACE bread, cooked vegetables, tomatoes and dressing in a very large bowl; add salt and pepper to taste. Toss; serve immediately.
     
    Find many more delicious recipes at OhSweetBasil.com.
     
      

    Comments

    TIP OF THE DAY: Easy Peanut Dipping Sauce

    summer-rolls-peanut-butter-sauce-lizziemabbot-ILPB-230r

    A three-ingredient peanut sauce. Photo
    courtesy Lizzie Mabbot | Lizzy Eats London.

     

    If you’re a fan of peanut sauce for dipping, making sesame noodles or drizzling over steamed vegetables, and diluted with salad oil for a salad dressing.

    While the preparation is simple—just combine the ingredients in a bowl and blend—depending on the recipe, you can spend more time or less time measuring ingredients.

    We discovered this super easy recipe version on ILovePeanutButter.com, contributed by blogger Lizzie Mabbot of Lizzy Eats London. She serves it with homemade summer rolls.

    RECIPE: EASY PEANUT SAUCE

    Ingredients

  • 3 tablespoons hoisin sauce
  • ¼ cup crunchy peanut butter
  • 2 tablespoons rice vinegar
  •  
    Preparation

    1. COMBINE the ingredients with a whisk. If sauce is too thick, add a little water.

     

     

    RECIPE: STANDARD PEANUT SAUCE

    This recipe, from McCormick, has more layers of flavor and takes a few more minutes to prepare—plus fish sauce and sesame oil, which you may not have on hand. McCormick uses it in their sesame noodles recipe.

    Ingredients

  • 1/3 cup crunchy peanut butter
  • 1/3 cup chicken stock
  • 3 tablespoons dry sherry
  • 2 tablespoons chives, chopped
  • 2 tablespoons fish sauce
  • 2 tablespoons sugar
  • 1 tablespoon sesame oil
  •  

    sesame-noodles-mccormick-230sq

    Seasame noodles with peanut sauce. Photo courtesy McCormick.

     

    Preparation

    1. PLACE all ingredients in a food processor. Cover and process until smooth.

      

    Comments

    RECIPE: Grilled Tropical Fruit Skewers

    Here’s something special for Labor Day weekend: Turn grilled fruit into tropical fruit skewers. Thanks to Melissas.com, purveyors of premium produce, for the recipe.

    We’ve also got dessert shots to go with the fruit: delicious coconut- or banana-flavored rum from Blue Chair Bay.

    RECIPE: GRILLED TROPICAL FRUIT SKEWERS

    Ingredients For 6 Servings

  • 3 tablespoons brown sugar
  • 2 tablespoons freshly squeezed orange juice
  • 2 tablespoons sesame seeds, toasted
  • 2 ripe mangoes, peeled, seeded and cut into 1 inch cubes
  • 1 large ripe papaya, peeled seeded and cut into 1 inch cubes
  • 3 firm ripe bananas, peeled and cut into 1 inch rounds
  • Bamboo skewers, soaked in water for 20 minutes
  • 2 tablespoons dried coconut chips
  •  

    mango-papaya-kabobs-melissas-230

    Grilled fruit skewers topped with coconut chips. Photo courtesy Melissas.com.

     
    Variation: Pineapple is also a tropical fruit. Feel free to add some.

     
    Preparation

    1. COMBINE the brown sugar, orange juice and sesame seeds in a large bowl. Add the cubes of mango, papaya and bananas, tossing gently to coat thoroughly.

    2. THREAD the fruit onto skewers alternating the fruits.

    3. GRILL over a medium hot barbeque or hibachi for approximately 4-5 minutes per side. You can also use a grill pan or broiler. Be sure to watch closely so the fruit does not burn.

    4. REMOVE to a serving plate and sprinkle with shredded coconut.

      

    Comments

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