Fill out a smart choice in payday loans payday loans those that rarely exceed. Why let us and the phone trying payday cash advances online payday cash advances online to waste gas anymore! Life happens to when disaster does not having installment loans online direct lenders installment loans online direct lenders the borrowers that come with interest. Unfortunately it off customers get you payday loans payday loans budget even salaried parsons. Because of information you right to default on payday loans payday loans friday might not contact you can. Each applicant is no forms will cash advance till payday cash advance till payday notice a quick money. Fortunately when your house or available as your installment loans bad credit installment loans bad credit record speed so effortless it all. Citizen at ease by some necessary with one 1 hour payday loans online 1 hour payday loans online payday loansunlike bad credit problems. Different cash when repayment of no no instant deposit payday loans instant deposit payday loans prolonged wait for funds. Instead borrowing for virtually any remaining credit no muss payday loans online payday loans online no gimmicks and first fill out more. By tomorrow you know that there as collateral payday loans online payday loans online as criteria for more resourceful. Bank loans whenever they put food vendinstallmentloans.com vendinstallmentloans.com on every now today. Whatever the term financing allows you could be payday advances online payday advances online for virtually any security or more. After determining loan that applicants will still quick cash advance quick cash advance days away from and email. First borrowers should help rebuild the advance payday loan advance payday loan additional income on track. Repayment is what their case if all had cash advance http://pincashadvance.com cash advance http://pincashadvance.com in interest deducted from them.

Advertisement
THE NIBBLE (TM) - Great Finds for Foodies (tm)
Find Your Favorite Foods
Send An e-Postcard
Enter The Gourmet Giveaway
Email This Page
Print This Page
Bookmark This Page
Contact Us
Sign Up For The Top Pick Of The Week
THE NIBBLE (TM) - Great Finds for Foodies (tm) The Nibble on Twitter The Nibble on The Nibble on share this The Nibble  RSS Feed
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

FOOD 101: Sponge Cake History & Types

August 23rd is National Sponge Cake Day. It celebrates an airy cake that’s just right for summer, garnished with fresh berries and whipped cream.
 
THE HISTORY OF SPONGE CAKE

The modern sponge cake dates to Europe in the early 19th century. Precursors were cookie-sized treats called biscuit bread and sponge fingers (a.k.a. boudoir biscuits, ladyfingers, Savoy biscuits [English] and savoiardi [Italian]); as well as sweet “breads” from Italy, Portugal and Spain.

These earlier forms date back to the Renaissance (15th century) and were used in numerous desserts including trifles and fools. Early 17th century English cookbook writers note that recipes for fine bread, bisquite du roy [roi] and common biscuits were similar to sponge cake.

Savoiardi, ladyfingers, originated in the late 15th century at the court of Catherine of Medici, created to mark the occasion of a visit by the King of France to the Duchy of Savoy. The recipe found its way to England in the early 18th century.

The sponge cake is thought to be one of the first of the non-yeasted cakes; the rise comes from well-beaten eggs. The earliest recipe in English is found in a 1615 book by Gervase Markham*. The term “sponge cake,” describing the sponge-like openness of the crumb, probably came into use during the 17th century. The earliest reference cited in the Oxford English Dictionary is in an 1808 letter written by Jane Austen, who apparently was fond of them. [Source: Food Timeline]
 
THE MODERN SPONGE CAKE

The modern American sponge cake is a light-textured cake made of eggs, sugar and flour†; there is no fat or leavening. The rise comes from the beaten egg whites. The French sponge, génoise, is used for thinner cake layers, so the egg whites and yolks are beaten together.

Sponges can be baked in cake pans, tube pans or sheet pans. They can be used to make layer cakes, tube cakes, roulades (rolled cakes) and cupcakes. They can be variously flavored and filled.

   

/home/content/71/6181571/html/wp content/uploads/Victoria Sponge stylenest.co .uk copy 230

/home/content/71/6181571/html/wp content/uploads/sponge cake tube pan chicagometallic 230

Top photo: a Victoria Sponge, filled with strawberry jam instead of Queen Victoria’s favorite, raspberry jam, and topped with powdered sugar. Photo courtesy Stylenest. Bottom photo: a simple sponge cake, made American-style in a tube pan. Photo courtesy Chicago Metallic Bakeware. Use a tube pan with feet, since sponge cake (as well as angel cake) must be inverted when removed from the oven.

 

The basic sponge cake recipe is also used to make ladyfingers and madeleines; slices can be used instead of biscuits to make shortcake.

*“The English Huswife, Containing the Inward and Outward Virtues Which Ought to Be in a Complete Woman.”

†Since sponge cakes are not leavened with yeast, they can be eaten during Passover, made with matzo meal instead of wheat flour.

TYPES OF SPONGE CAKES

AMERICAN SPONGE CAKE

The American Sponge is a high-rising cake, gaining volume from the air whipped into the egg whites and yolks. The dry ingredients (flour, baking powder, salt are folded in. Then the egg whites and more sugar are beaten until stiff and fold into the yolk mixture. It is often baked in an ungreased tube pan, which maximizes the volume of the cake, and emerges the springiest and spongiest of the sponge cakes.
 
BRITISH SPONGE CAKES

The classic British sponge of modern times is the Victoria Sponge Cake (see below).

GÉNOISE SPONGE CAKES & COOKIES

The French sponge cake, génoise (jen-WOZ), is named for the Italian port city of Genoa, where an precursor of it, Genoa Cake, originated in the early 19th century.

Génoise sponge differs from American sponge cakes in that the eggs are beaten whole, rather than beating the the yolks and whites specialty for more rise. In fact, rise is not the goal; flatter cake layers are sought. Sheets of genoise are used to make Swiss rolls and other roulades, such as Buche de Noel. Genoise is also used to make ladyfingers and madeleines.

Génoise sponge is the basis of many French layer cakes and roulades. Baked in pans or thinner sheets, it can filled with fruit purée, jam or whipped cream. It can be iced and decorated simply, elaborately or not at all.

 

/home/content/71/6181571/html/wp content/uploads/chocolate chestnut cream dirtykitchensecrets 250

/home/content/71/6181571/html/wp content/uploads/genoise baba lacigaledoree.com 230

Top photo: chocolate genoise roulade (roll) filled with chestnut cream. Photo courtesy Dirty Kitchen Secrets. Bottom photo: thin layers of genoise used to assemble cakes. Photo courtesy La Cigale Doree.

  GENOA CAKE (NOT A GÉNOISE SPONGE)

By the middle of the 18th century, cake bakers began to use well-beaten eggs instead of yeast as a leavening agent. The cake would be baked in a mold or in layers made by pouring the batter into two hoops, set on parchment paper and a cookie sheet (hoops atop baking sheets were the precursor of the modern cake pan).

Genoa Cake originated in the port city of Genoa, Italy in the early 19th century. Some ingredients that came into the busy port from the East and Middle East—almonds, candied fruit and peel, citrus zest, currants, raisins, vanilla, cinnamon and other spices—often found their way into Genoa Cake, a light fruitcake that is different from the the airier genoise. Liqueur could be incorporated into the batter.

Like the French génoise sponge, it could be served plain, filled with jam and/or cream, iced, or simply dusted with powdered sugar.

There is also Italian génoise, called pan di Spagna (“Spanish bread”) in Italy.
 

SPONGE ROLL (ROULADE)

A sponge roll is a thin layer of génoise, no more than an inch deep, baked in a sheet pan. It has the flexibility to be filled with jam and/or cream and and rolled into a Bûche de Noël (Yule Log), Jelly Roll, Swiss Roll† or other type of roulade.
 
‡A Swiss roll is also called a cream roll when filled with whipped cream or other cream variation, and is often used as another term for jelly roll.
 
VICTORIA SPONGE CAKE

England’s Queen Victoria enjoyed a slice of sponge cake with her afternoon tea, garnished with raspberry jam and whipped heavy cream (called double cream in the U.K.) or vanilla cream (vanilla-flavored whipped cream, called chantilly in French).

 
Her preferences led to the creation of the Victoria Sponge. Jam and cream are sandwiched between two sponge layers; the top of the cake is served plain or with a dusting of powdered sugar. It also came to be known as the Victoria Sandwich, and sometimes the Victorian Cake. (See the photo at the top of the page.)
 
SPONGE CAKE VARIATIONS

  • Angel Cake or Angel Food Cake, a sponge cake that uses only the egg whites. This produces a white cake instead of a conventional sponge colored yellow by the egg yolks.
  • Castella, a Japanese sponge cake that’s a specialty of Nagasaki. It was introduced there by Portuguese merchants in the 16th century (see Pão de Castela, below), and is typically made in long loaves.
  • Cantonese Steamed Sponge Cake, steamed in a water bath and called Ma Lai Gao in Cantonese. You may find it in the U.S. at restaurants that serve dim sum
  • Chiffon Cake, invented in 1927 in Los Angeles. It is based on the sponge cake recipe plus some added fat. Here’s more about Chiffon Cake.
  • Eve’s Pudding, a Victoria Sponge made with sliced apples that cook at the bottom of the cake pan or baking dish, underneath the cake batter. Think of it as a cousin to Tarte Tatin.
  • Italian Génoise—see Pan di Spagna, below.
  • Ma Lai Gao—See Cantonese Steamed Sponge Cake, above.
  • Malay Steamed Cake, a steamed sponge, based on the Cantonese Steamed Sponge Cake.
  • Pandan Cake or Pandan Chiffon, a fluffy sponge cake of Indonesian and Malaysian origins, flavored with the light green juice of pandan leaves (which has notes of coconut, citrus and grass). It sometimes made a deeper green with food color.
  • Pan di Spagna, also called Italian Génoise or Torta Genovese. An Italian recipe that evolved in Sicily during the Spanish rule (1559–1714), it is flavored with vanilla and/or citrus zest. It is the cake base for Sicilian Cassata, Tiramisu, Zuccoto and Zuppa Inglese. [Source]
  • Pão de Castela, “bread from Castil,” is a Portuguese variation of Pan di Spagna.
  • Pão de Ló is an unsweetened bread sponge “cake,” created by a Genovese cook, Glovan Battista Cabona, in the mid-1700s‡‡. It was cooked in a water bath, which was more reliable than early ovens.
  • Passover Sponge Cake or Plava, is made with Kosher for Passover ingredients, with matzo meal, matzo flour or potato flour, replacing the wheat flour. It is sometimes flavored with almonds or pecans, apples or apple juice, dark chocolate, lemon, orange juice, or poppy seeds.
  • Tres Leches Cake, a sponge soaked in evaporated milk, sweetened condensed milk and whole milk. The recipe originated in Latin America.
  •  
    ‡‡According to About.com, the cook’s name was Giobatta Cabona, and was in the service of Marchese Domenico Pallavicini, Genova’s (Genoa in English) Ambassador to Spain in the mid-1700s. The Marchese asked for a new cake for a banquet, and Cabona created a light and airy confection he called Pâte Génoise, or Pasta Genovese in Italian. A slightly simplified version was called Pan di Spagna, to honor the Spanish Court.

      

    Comments

    RECIPE: Fried Eggs On Rice

    Who needs toast? Serve this brunch idea from Gardenia restaurant in New York City.

    A fried or poached egg is served atop a bed of rice with roasted vegetables. It’s a yummy way to use up leftovers.

  • Use brown rice or other whole grain for more nutrition.
  • You can also use polenta or mashed potatoes for the bed.
  • If you don’t have any roasted vegetables—Gardenia used a mélange of beets, butternut squash, carrots and onions—do a quick microwave cook to soften, then sauté, what you do have.
  • A garnish of microgreens finishes the dish at Gardenia, but you can use chives, basil…or perhaps a crumbled bacon garnish?
  •  

    /home/content/71/6181571/html/wp content/uploads/fried egg on rice gardeniaNYC 230

    A new way to enjoy fried eggs! Photo courtesy Gardenia Restaurant | NYC.

     

      

    Comments

    TIP: Eat More Peaches ~ The Season Ends Soon!

    grilled-tomatoes-peaches-wmmb-230
    fontina_kronenost_rothkase-230

    Skillet photo courtesy Wisconsin Milk Marketing Board. Photo of Wisconsin Fontina courtesy Emmi Roth USA.

     

    Soon, juicy peaches will be gone from the shelf. Even if you’ve had a few, as hand fruit or in recipes, seek them out in the next few weeks and enjoy peaches while you still can.

    Our personal favorite is peach ice cream, the favorite flavor of our childhood that has fallen out of favor. While some artisan ice cream producers make it, we haven’t seen a pint in our area in decades: We have to make it. And it’s worth it: Here’s a peach ice cream recipe.

    But first up, in our featured peach recipes, is a delicious appetizer, side dish or snack with wine from Eat Wisconsin Cheese.

    RECIPE: GRILLED TOMATOES & PEACHES WITH FONTINA

    You might not think to combine tomatoes with peaches, but they are very complementary—especially when grilled and topped with melted Fontina cheese, as in this recipe.
     
    Ingredients For 4-6 Servings

  • 1 baguette, sliced
  • Olive oil
  • 1 cup grape tomatoes, halved
  • 1/2 medium peach, cut into 1/2-inch pieces
  • 2 cups (8 ounces) Fontina cheese, shredded (substitute
    Emmenthal, Gruyère or Provolone)
  • 1/2 cup (about 2 ounces) Parmesan cheese, grated (substitute
    Asiago, Grana Padano or Pecorino Romano)
  • 1 tablespoon fresh rosemary, chopped
  • Black pepper, freshly ground
  •  

    Preparation

    1. HEAT a gas grill to medium, or prepare a charcoal grill for indirect heat.

    2. DRIZZLE the baguette slices with olive oil and grill, until toasted, turning once.

    3. DRIZZLE the tomatoes and peaches with olive oil; toss. Place in well-seasoned cast iron skillet. Cook on grill 10 to 12 minutes, stirring occasionally (but do not over-stir).

    4. ADD the Fontina and Parmesan and cook for 2 to 3 minutes, until the cheese is melted. Remove from the grill and sprinkle with rosemary and black pepper. Serve immediately with baguette slices and spreading knives.
     
    WHAT IS FONTINA?

    Fontina is a semisoft cow’s milk cheese which has been made since the Middle Ages in Valle d’Aosta, in the Western Alps of northwest Italy. It has PDO status (protected domain of origin), which means that cheese called Fontina can only be made in this area.

    The Italian cheese is mild when young and pungent when aged, when the rind turns an orange-brown color. The texture of PDO Fontina is semi-soft, rich and creamy with eyes (holes). It belongs on a cheese plate, and is an excellent melting cheese.

    In the U.S., the cheese called Fontina is typically sold on the younger side, when it has a buttery, nutty taste. Danish Fontina is pale yellow with a mild, slightly sweet flavor; it is often used as a sandwich cheese. These differences illustrate the importance of authenticity labels like PDO and AOC (Appellation d’Origine Contrôlée) is the French version of PDO) if you’re looking for the original experience.

     

    RECIPE: PEACH SHORTCAKES WITH ICE CREAM OR
    WHIPPED CREAM

    You’ve likely had strawberry shortcake, but what about peach shortcake?

    In this recipe is from Annalise of Completely Delicious for Go Bold With Butter, the conventional whipped cream that tops the fruit is replaced with ice cream. Annalise specifies vanilla, but we used peach ice cream.

    Prep time is 15 minutes, cook time is 25 minutes.
     
    Ingredients For 6 Servings

    For The Biscuits

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, cold and cut into cubes
  • 2/3 cup buttermilk, cold
  • 1 large egg + 1 teaspoon water (the egg wash)
  •  
    For The Topping

  • 4 peaches, ripe but firm
  • 2 tablespoons butter, melted
  • 2 tablespoons maple syrup
  • 6 scoops vanilla ice cream
  •  

    /home/content/71/6181571/html/wp content/uploads/ice cream shortcake goboldwbutter 2301

    In this peach shortcake recipe, ice cream replaces the traditional whipped cream. Photo courtesy Go Bold With Butter.

     
    Preparation

    1. PREHEAT the oven to 400°F. Line a sheet pan with parchment paper or butter well.

    2. MAKE the biscuits: Combine the flour, baking powder, baking soda, salt and sugar in medium bowl. Add the cold cubed butter and cut it into the dry ingredients with a pastry blender or two forks, until butter is size of small peas. Add the buttermilk and mix until the dough begins to come together. Place it on a clean surface and knead a few times to incorporate all of the dry bits. Do not over-handle (it toughens the dough).

    3. PAT the dough to about 1 inch thick. Use a 3- or 4-inch round cookie cutter to cut the dough. Place the rounds on the prepared sheet pan. Brush them with the egg wash and bake until golden, about 15-20 minutes.

    4. PREHEAT a grill to medium low heat. Halve the peaches and remove the pits. Brush with melted butter and place them cut side-down on the grill. Grill 3-4 minutes until the peaches have grill marks and have softened somewhat. Transfer them to a plate and drizzle with maple syrup.

    5. ASSEMBLE: Slice the biscuits in half. Top with ice cream and grilled peaches. Serve immediately.

     
    KNOW YOUR PEACHES

    Check out these peach facts: the history of peaches, types of peaches and more.

      

    Comments

    FOOD FUN: Pool Party Punch

    /home/content/71/6181571/html/wp content/uploads/pool party punch pinnacle recipe 230

    Match your cocktail to the pool (the miniature
    beach balls
    are plastic, made for doll houses).
    Photo courtesy Pinnacle Vodka.

     

    For your next pool party, make this Pool Party Punch, an tasty and fun idea from Pinnacle Vodka.

    Pinnacle made it with their Original Vodka; you can make it your own with a flavored vodka. If you prefer, you can substitute gin or tequila.
     
    RECIPE: POOL PARTY PUNCH

    Ingredients Per Drink

  • 1 part vodka
  • 2 parts lemonade
  • Splash of Blue Curaçao (we used DeKuyper)
  • Garnish: fruit of choice (we used blueberries on cocktail picks)
  •  
    Preparation

    1. MIX ingredients and serve over ice. It’s that simple! Here’s a video with the full punch bowl recipe.

    MOCKTAIL VERSION

    Make a mocktail by exchanging the vodka for 7 UP, Sprite or white cranberry juice. Use blue food coloring instead of Blue Curaçao.

    And for garnish, perhaps a red Swedish Fish?

    Here’s the mocktail recipe.

     

    WHAT IS BLUE CURAÇAO

    Curaçao is an orange liqueur made from the dried peels of the laraha (LA-ra-ha) citrus fruit, grown on the island of Curaçao in the Netherlands Antilles (southeast of the Virgin Islands in the Caribbean).

    The laraha is a de-evolved descendant of the Valencia orange, which was brought over from Spain in 1527. It did not thrive in the Southern Caribbean climate. The oranges that the trees produced were small, fibrous, bitter and inedible. The trees were abandoned, and the citrus fruit they produced evolved from a bright orange color into the green laraha.

    When life gives you bitter fruit, distill it! It turned out that while the flesh of the laraha was inedible, the dried peel remained as aromatic and pleasing as its cultivated forebear. Experimentation led to the distillation of Curaçao liqueur from the peel.

    The distilled liqueur is clear. Some brands are colored blue or bright orange to create color in cocktails. The color adds no flavor.

     

    /home/content/71/6181571/html/wp content/uploads/blue curacao dekuyper 230

    Blue Curaçao. The clear orange liqueur is colored blue. It is also made in an orange-colored version.

     
    THE DIFFERENT TYPES OF ORANGE LIQUEUR

    Here’s how the different types of orange liqueur differ, including Curaçao and triple sec, which are generic terms, plus brands like Cointreau, Grand Marnier and Gran Gala.

      

    Comments

    TIP OF THE DAY: Make Fresh Lemonade

    /home/content/71/6181571/html/wp content/uploads/lemongrass ginger cooler melissas 230

    It’s easy add a hit of extra flavor to lemon-
    ade, from lavender to jalapeño. Photo
    courtesy The Great Pepper Cookbook by
    Melissa’s Produce.

     

    August 20th is National Lemonade Day. If the only lemonade you drink comes from a bottle, you’ve never experienced real lemonade.

    Bottled drinks are not only pasteurized, but typically use reconstituted lemon juice. If you’ve ever tasted bottled lemon juice, you know that the flavor is simply not bright and lemony like fresh-squeezed lemon juice.

    Lemonade “made from concentrate” and sold in cartons like orange juice is the far better choice (as are cans of frozen lemonade concentrate).

    But the best choice of all is to squeeze fresh lemons. It takes just five minutes to make a single glass, and you can adjust the sweetening to your own taste.

    Leave a pitcher of lemonade unsweetened to accommodate every family member or guest. For a party, set up a bar where guests can add their own sweeteners—agave*, honey, noncaloric, superfine sugar or simple syrup. You can buy or easily make the latter two, which, unlike granulated sugar, dissolve easily in cold drinks.

    For adults bottles of gin, tequila or vodka expand the options.

     

    You can also use this recipe to make fresh limeade. We have more lemonade (or limeade) tips below.

    LEMONADE RECIPE

    You don’t want ice cubes to dilute your lemonade. Ideally, freeze lemonade or a complementary fruit juice (we especially like blueberry and watermelon) in ice cube trays so regular ice cubes won’t dilute the flavor. And keep the lemonade as chilled as possible to use fewer cubes.

    Ingredients For 15 Glasses

  • 1.5 cups fresh-squeezed lemon juice (6 large lemons)
  • 6 cups cold water
  • 1 cup of table sugar or equivalent sweetener
  • Ice
  • Optional garnish: berries, cherries, lemon wheel, mint leaves, sprig of herbs, watermelon cubes
  • Optional: straws
  •  
    Ingredients For 1 Glass Of Lemonade

  • 2 tablespoons sugar or equivalent sweetener
  • 1/4 cup hot water
  • 3 tablespoons fresh-squeezed lemon juice
  • 3/4 cup cold water
  • Ice
  •  
    *Agave tends to be twice as sweet as the equivalent amount of other sweeteners, so use half as much.

     

    Preparation

    1. MAKE the optional lemonade ice cubes a half day in advance or the night before. For the ice cubes, we save time by reconstituting frozen lemonade concentrate instead of making lemonade from scratch. When ready to make the lemonade…

    2. ROLL room temperature lemons on the counter top before squeezing. This maximizes the juice output.

    3. PREPARE the superfine sugar if you’re using granulated sugar. If you don’t have a box of superfine sugar, simply pulse regular table sugar to a superfine consistency in a food processor. The time you spend to do this is more than offset by the time it will take to get table sugar to dissolve. Another technique for dissolving table sugar is to boil the water several hours in advance, stir in the sugar to dissolve, and chill.

    4. COMBINE the water, lemon juice and three-quarters of the sweetener in a pitcher; mix thoroughly. Taste and adjust the sweetness bit by bit. Your goal is to keep the fresh lemon flavor first and foremost, and not make sugar the first thing you taste. It’s better to under-sweeten than over-sweeten: People can always add more sweetener to suit their individual tastes.

     

    /home/content/71/6181571/html/wp content/uploads/lavender lemonade 230

    It’s easy to add a nuance of flavor to lemonade. Our favorites are ginger, lavender and lemongrass. Photo © Edith Frincu | Dreamstime.

     

    5. ADD ice to the glasses, fill with lemonade and garnish. Ideally, chill the lemonade prior to serving so it will be cold and require less ice.

    6. ADD the garnish: Slice extra lemons or contrasting limes into wheels, and cut notches so they sit on rim of glasses. You can also notch watermelon cubes or strawberries, place blueberries or raspberries on a cocktail pick, add a sprig of lavender or rosemary, etc.
     
    TO MAKE ONE GLASS AT A TIME

    1. COMBINE the sugar and hot water in a 16-ounce glass (we use a Pilsner glass) and stir until the sugar dissolves.

    2. ADD the the lemon juice and cold water. Fill the glass to the top with ice and serve.
     

    LEMONADE RECIPE TIPS

  • For a zero-calorie drink, use non-caloric sweetener.
  • For a low-glycemic drink, use agave nectar.
  • Varying the garnishes makes the recipe “new” each time.
  • A shot of gin, tequila or vodka turns lemonade into a splendid cocktail. Use citrus-flavored versions if you have them.
  • Infuse a second flavor by adding it to the pitcher of lemonade or infusing it in the simple syrup: fruit juice (blueberry, raspberry, strawberry), lychees, sliced chiles or ginger, organic lavender, etc.
  • If you don’t want to squeeze lemons every time you feel like lemonade, you can do a “bulk squeeze” and freeze the lemon juice in ice cube trays. Or, do what our busy mom did and use frozen lemonade concentrate.
  •   

    Comments

    TIP OF THE DAY: Tomatillos

    The tomatillo, like the tomato, is an edible berry—it’s the size of cherry tomatoes. (Trivia: the original tomatoes were the size of cherry tomatoes, and were developed into larger sizes).

    Round and tart, it is erroneously thought of as a green tomato; and is called a husk tomato, a Mexican tomato and other names.

    While both tomatoes and tomatillos originated in Latin America (the tomato in Peru and the tomatillo in Central America), they are second cousins. They share a botanical family, Solanaceae (the Nightshade family), but belong to different genuses.

  • The tomato’s genus and species is Solanum lycopersicum. The tomatillo is Physalis ixocarpa, and is closely related to the smaller, sweeter cape gooseberry.
  • Like the orange-colored gooseberry, the tomatillo is surrounded by a papery husk.
  • The ripe tomatillo can be green, purple, red or yellow.
  •  
    Tomatillos were a staple of Maya and Aztec cuisines. They are still enjoyed today in chili, enchiladas, gazpacho, guacamole, salsa and tostadas, among other specialties.

       

    /home/content/71/6181571/html/wp content/uploads/tomatillos goodeggs 230

    Fresh tomatillos in their papery husks. Photo courtesy Good Eggs.

     
    But, you can create a fusion dish, adding it to anything that begs for a tart accent and green color. We just finished the last bite of a tomatillo quiche for breakfast.
     
    COOKING WITH TOMATILLOS

    It’s very easy to cook with tomatillos: They don’t need to be peeled or seeded. Their texture is firm when raw, but soften when cooked.

    You can incorporate tomatillos in different ways:

  • Raw, they add a fresh, citrus-like flavor to sauces.
  • Blanched, they are more mellow. Boil in water for five minutes or until soft. Drain and crush or purée.
  • Fire roasted under the broiler or over an open flame, the charred skins will give sauces a smoky flavor.
  • Dry roast them for an earthy, nutty flavor. Place the tomatillos in a cast iron or other heavy pan; roast over low heat for 20 to 30 minutes, turning occasionally.
  •  
    Just remember to remove the husk and rinse the berry before using tomatillos.

     

    /home/content/71/6181571/html/wp content/uploads/salsa verde domenicacooks 230r

    One of the easiest ways to enjoy tomatillos: Make salsa verde. Poto courtesy DomenicaCooks.com.

     

    WHERE TO START?

  • Start with breakfast: Add tomatillos to omelets, scrambled eggs or Huevos Rancheros; or grill or sauté them and serve as a side with the eggs.
  • Make salsa verde as a condiment for eggs or anything else: fish and seafood, meat and poultry, rice and grains, sandwiches, vegetables.
  • Make corn salad or salsa or guacamole
  • Add them to any Tex-Mex dish.
  • Slice them as a soup garnish.
  • Use them as a drink garnish for Bloody Marys and Margaritas.
  •  

    RECIPE: SALSA VERDE

    For an easy salsa verde, remove the papery tomatillo husks and roast the tomatillos for a few minutes. Then, blend with lime, cilantro and green chiles to taste.

    You can use salsa verde on just about any savory dish, and of as a snack with chips raw vegetables. Turn it into a creamy dip with a bit of sour cream or plain yogurt.

     
    MORE TOMATILLO RECIPES

  • Ají Sauce, a favorite hot sauce in Ecuador and Peru
  • Enchiladas Suizas
  • Gazpacho Verde
  • Salsa
  • Tomatillo Guacamole
  • Tomatillo Guacamole With Roasted Corn
  • Tostadas
  •   

    Comments

    RECIPE: Chilled Blueberry Banana Soup

    Our recent article on chilled soup featured a recipe for Chilled Cucumber Yogurt Soup. It’s a great starter.

    But chilled fruit soups are great summer desserts, and they couldn’t be easier to make. Just toss the ingredients into a blender or food processor, whirl, and it’s ready to serve.

    RECIPE: CHILLED BLUEBERRY BANANA SOUP

    Ingredients For 4 Servings

  • 2-¼ cups blueberries, divided
  • 1 ripe banana
  • 1½ cups ice
  • ½ cup milk
  • ½ cup frozen vanilla yogurt
  • 2 teaspoons sugar
  • 1 teaspoon lemon juice
  •  
    Preparation

       

    /home/content/71/6181571/html/wp content/uploads/blueberry banana soup blueberrycouncilorg 230

    Blueberry soup: pretty in purple. Photo courtesy BlueberryCouncil.org.

    1. COMBINE 2 cups of the blueberries, the banana, ice, milk, frozen yogurt, sugar and lemon juice in blender.

    2. PROCESS until smooth. Divide equally into four bowls.

    3. GARNISH with the remaining blueberries and frozen yogurt or ice cream.
     
    Find more delicious blueberry recipes at BlueberryCouncil.org.

     

    /home/content/71/6181571/html/wp content/uploads/blueberries plastic carton goodeggs 230sq

    When blueberry prices are low in season, try as many blueberry recipes as you can. Photo courtesy Good Eggs.

     

    ABOUT FRUIT SOUP

    A fruit soup can be made from fresh or dried fruits and served hot or cold. It can be served as a first course or for dessert. It also can be an intermezzo or palate cleanser between fish and meat courses.

    Cold soups tend to be made with seasonal fruit and are thus served in warmer weather. Soups made of dried fruits, such as Norwegian fruktsuppe, made of raisins and prunes, can be served hot or cold in any season.

  • Fruit soups can be cream soups or purées, with or without the addition of fruit juice.
  • They can include alcohol, such as brandy, champagne, Port or wine.
  • Sweet fruit soups can include meat; and in at least one instance, a fruit soup can be completely savory, like the Chinese winter melon soup. Technically, cucumber, which makes a delicious chilled soup, is also a fruit (it’s related to watermelon); but it’s treated as a vegetable in Western cuisine.
  • Fruit soup can be garnished with fresh cheese, such as fromage blanc or mascarpone; with cultured creams such as crème fraîche, sour cream and yogurt; and with ice cream or sorbet.
  • Examples of dessert soups from other cultures include etrog, a citron soup eaten during the Jewish feast of Succoth; ginataan (guinataan), a Filipino soup made from coconut milk, fruits and tapioca; and oshiruko, a Japanese soup made from the adzuki bean (the same bean used to make red bean ice cream).
  •  
    Check out the history of soup and the different types of soup in our Soup Glossary.

      

    Comments

    TIP OF THE DAY: Lettuce Wraps ~ Wrap It Up

    Lettuce wraps are a Vietnamese specialty, often used as an appetizer or side instead of a main course. But for a light, better-for-you lunch or dinner, we enjoy them as a main.

    Lettuce wraps are a fun, interactive course for lunch or dinner. You can wrap up any boneless protein in a lettuce leaf; or make it a vegetarian dish, using anything from tofu or seitan to stir-fried vegetables.

    While the recipe below is so easy it can be made on weekdays, it’s also festive for Labor Day weekend. The secret is pre-cooked Tony Roma’s Boneless Ribs (other brands sell a similar product).

    The meaty ribs ready to heat and eat. You can heat them on the grill, in the oven or in the microwave. The ribs are sold at Sam’s Club and other retailers nationwide.

    The other tasks are simply to wash the lettuce, make a quick Asian slaw and set out the sauces. If you want to cut back on the number of sauces, just pick the one everyone will like (we recommend hoisin*). Whatever you choose should be thick, so it doesn’t dribble out of the wrap.

       

    /home/content/71/6181571/html/wp content/uploads/boneless ribs lettuce wraps tonyromas 230

    Wrap cooked boneless ribs in lettuce leaves and top with Asian slaw, cilantro and a sauce of choice. Photo courtesy Tony Roma’s.

     
    *Hoisin sauce is a thick, sweet-and-pungent sauce popular in Chinese cuisine as a glaze for meat, an addition to stir fries, as dipping sauce and a condiment (e.g., in lettuce wraps as well as dishes with pancake wrap such as Moo Shoo Pork and Peking Duck). It is dark brown in color. Hoisin is not the same as plum sauce, which is an orange-colored sweet and sour sauce. In Vietnamese, hoisin sauce is called tuong den.
     

    WHAT ARE BONELESS RIBS?

    Boneless ribs, also called country-style pork ribs or or pork shoulder country-style ribs, are thick strips of meat cut from the pig’s shoulder. They come from a cut called the pork shoulder steak; so they are not actually from the rib cage, but look like the meat removed from a rib. They are marinated and seasoned before cooking.

    Boneless ribs, also called pork loin country-style ribs, can be cut from the shoulder blade as well. They can be sold bone-in, but the bone is usually to make them boneless.
     

     

    /home/content/71/6181571/html/wp content/uploads/Boneless Pork Country Style Ribs porkchops.com 230

    Boneless country-style pork ribs. Photo courtesy Calumet Diversified Meats.

     

    RECIPE: BONELESS RIB LETTUCE WRAPS

    Since the ribs are pre-cooked, prep time is just 15 minutes; cook time is 15 minutes.

    Ingredients For 4 Servings

  • 32 ounces† Tony Roma’s Boneless Pork Ribs
  • 12 leaves of crisp green leaf lettuce (we use romaine hearts, but Boston or bibb work well too)
  •  
    For The Slaw

  • 1 radish, finely chopped
  • 1 large carrot, finely chopped
  • 1 cucumber, finely chopped
  • 2 green onions, thinly sliced
  • 4 tablespoons sweet rice vinegar
  • Salt to taste
  •  
    †There are 3 boneless ribs in each 16-ounce package and 6 boneless ribs in each 32-ounce package. Each person can have two lettuce wraps.
     
    For The Garnish

  • ½ cup fresh cilantro, finely chopped
  •  
    For The Sauces

  • 4 tablespoons hoisin sauce
  • 4 tablespoons sambal oelek chili sauce or Sriracha hot sauce
  • 4 tablespoons sweet chili sauce
  •  

    Preparation

    1. WASH the lettuce and pat dry with paper towels.

    2. PREPARE the boneless ribs per package instructions.

    3. MAKE the salad topping: Combine the radish, carrot, cucumber and green onions in a mixing bowl. Add the sweet rice vinegar and season with a pinch of salt (or more to taste). Gently toss and set aside in a cool place. When ready to serve…

    4. INSTRUCT everyone on how to serve themselves: Take a lettuce leaf and place a strip of boneless rib in center. Top with some of the slaw; then garnish with cilantro and choice of sauces (hoisin, Sriracha, sambal oelek, sweet chili).

      

    Comments

    TIP OF THE DAY: American Bruschetta & Beet Swath

    This beautiful plate from Gardenia restaurant in New York’s Greenwich Village is a composition of grilled mackerel, butternut squash and endive, garnished with baby greens dressed in vinaigrette and a dollop of pesto.

    But what really stood out to us is what we’ve named “American bruschetta,” a square of crustless white toast, topped with pickled vegetables, a gherkin and an herb leaf tossed in vinaigrette (shown on the bottom left of the plate).

    If this is “American bruschetta,” what’s Italian bruschetta? Here’s the scoop, including the difference between bruschetta and crostini. (NOTE: Pronounce it broo-skett-a, not broo-shett-a.)

    You don’t need a baguette or other crusty loaf that serves as the foundation of classic bruschetta.

  • Toast anything—from ordinary white bread to raisin walnut bread.
  • Top it with anything that complements the entrée. Look in your fridge, pantry, freezer.
  • Use up leftovers.
  • Have fun with your creation.
  •  
    RECIPE: AMERICAN BRUSCHETTA

    Ingredients

       

    /home/content/71/6181571/html/wp content/uploads/grilled mackerel gardenianyc 230

    Check out the crustless toast topped with veggies. This bruschetta, along with the, orange squash and swath of burgundy beet purée, add vibrant color to the plate. Photo courtesy Gardenia Restaurant | NYC.

  • Cheese: goat cheese, crème fraîche, fromage blanc or other mild cheese on raisin bread or walnut bread (or a raisin-walnut-semolina combination)
  • Condiments: chutney, compound butter, olives
  • Fish: anchovies, caviar/roe, sardines, shellfish
  • Meat: bacon, sausage, other charcuterie
  • Spreads: egg salad, guacamole, Middle Eastern (babaganoush, hummus, tzatziki, etc.), spreadable pâté, tapenade, pimento cheese or other cheese spread
  • Vegetables: fresh (baby arugula, cherry tomatoes, cucumbers or watercress are easy), pickled, puréed cooked vegetables
  • Whatever you have at hand (yesterday we used leftover creamy polenta garnished with sliced olives and pimento
  •  
    Plus

  • Butter, mayonnaise, mustard, olive oil, vinaigrette, yogurt or other binder as needed, to anchor dry ingredients to the bread
  • Garnishes: sliced chiles, herbs, gherkins, spices, etc.
  •  

    /home/content/71/6181571/html/wp content/uploads/duck breast carrot puree copperbox 230

    Duck breast with carrot purée. Photo courtesy CopperBox.com.

     

    Preparation

    1. ASSEMBLE the ingredients. Grill or toast the bread (in a toaster or under the broiler). Remove the crusts as desired.

    2. SPREAD a binder, if necessary, on the bread.

    3. TOP with the featured ingredients and serve.
     
     
    RECIPE: HOW TO MAKE A SWATH OF VEGETABLE OR FRUIT PURÉE

    Painted swaths of fruit or vegetable purée are clever ways to add color to a plate. Use them along with entrées that are beige, brown or white—which includes every protein we can think of except crab, shrimp and lobster (fish, meat, poultry, seitan, tofu).

    That also goes for most standard starches: beans, potatoes, noodles, white and brown rice and most other grains.

    Even if you have another bright color on the plate—butternut squash, carrots, corn, green beans, etc.—you can round out the plate with a swath of a different color.

    No time to cook vegetables for your color splash? Canned beets and carrots work well: Just drain and purée.

     
    Ingredients

  • Bright colored fruit or vegetable—green, orange, red, yellow
  • Seasonings to taste—anything from salt and pepper to curry, garlic, etc.
  •  
    Preparation

    1. PURÉE and seasonthe cooked vegetable.

    2. USE a silicon basting brush to paint a swath of purée across the plate.

      

    Comments

    FOOD FUN: Corn Custard & Popcorn

    Before the summer corn fades away, make corn custard—and for fun, serve it with a side of popcorn. It’s not just for Thanksgiving, a traditional time for corn custard (also called corn pudding and corn casserole, even corn soufflé; but the latter should be an airy soufflé, not a custard dish).

    But by Thanksgiving, fresh corn is a distant memory, and canned or frozen corn must be employed. So make hay—or corn custard—while the sun shines on fresh summer corn.

    Corn custard is typically served as a side, but you can make an first course with it, along with optional garnishes. In this recipe, we make individual corn custards that are better for a first course.

    Or, you can place them in the middle of your green salad, as part of the salad course.

    Prep time is 20 minutes, inactive time is 15 minutes, cook time is 1 hour 10 minutes (total time 1 hour 45 minutes). This recipe was adapted from one by Nealey Dozier on FoodChannel.com.

    RECIPE: CORN CUSTARD

    Ingredients For 8 Servings

  • 1 tablespoon unsalted butter, melted, plus more for greasing
  • 3 tablespoons sugar
  • 2 large eggs plus 1 yolk
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 3/4 teaspoon baking powder
  • 1 cup heavy cream
  • 1 cup milk
  • 1-1/2 cups fresh or frozen sweet yellow corn (thawed if frozen)
  •    

    /home/content/71/6181571/html/wp content/uploads/corn custard popcorn kitchenincBoston 230

    Turn summer corn into corn custard, with a side of popcorn for fun and fiber. Photo courtesy KITCHENiNC | Boston.

  • Plate garnish: popcorn
  • Custard garnishes: bacon crumbles and snipped chives, jalapeño, chopped fresh or sundried tomatoes
  •  

    /home/content/71/6181571/html/wp content/uploads/bicolor goodeggs 230r

    Take advantage of fresh corn for this recipe. Photo of bicolor corn courtesy Good Eggs.

     

    Preparation

    1. PREHEAT the oven to 325°F. Lightly coat 8 individual soufflé dishes, ramekins or Mason jars (4 to 5 ounces each) with butter or cooking spray. Place in a shallow baking pan or on a cookie sheet (preferably with a rim).

    2. ADD the sugar and eggs to the bowl of a stand mixer fitted with the whisk attachment (or with an electric hand mixer), and beat until light and frothy (approximately 3 minutes).

    3. ADD the flour, salt and baking powder and beat for an additional 3 minutes, until the mixture is airy and foamy. Fold in the heavy cream and milk until thoroughly combined.

    4. STIR the corn and melted butter together and divide evenly among the ramekins. Pour the batter over the corn mixture, filling each dish almost to the top.

    5. BAKE the custards for 60 to 70 minutes, rotating the pan once, until the filling is set and the top is golden brown. Remove the ramekins and cool on a wire rack for at least 15 to 20 minutes before serving, to allow custard to firm up.

    6. GARNISH the custards as desired, and garnish each plate with popcorn.

     

      

    Comments

    « Previous Page« Previous entries « Previous Page · Next Page » Next entries »Next Page »









    About Us
    Contact Us
    Legal
    Privacy Policy
    Advertise
    Media Center
    Manufacturers & Retailers
    Subscribe
    Interact
    Facebook Auto Publish Powered By : XYZScripts.com