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    THE NIBBLE’s Gourmet News & Views

    Trends, Products & Items Of Note In The World Of Specialty Foods

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Archive for Recipes

TIP OF THE DAY: Poached Egg As A Glamorous Ingredient

poached-egg-frisee-dueforniLV-230

Who could resist a frisée salad with pork
belly, prosciutto and truffle vinaigrette? And
how about that poached egg? Photo courtesy
Due Forni | Las Vegas.

 

People who don’t like to eat salad—and of course, those who do—may well be tempted by this creation from Due Forni in Las Vegas.

To a bed of frisée, the chef adds:

  • Cubes of crisp pork belly (substitute bacon or Canadian bacon)
  • San Danielle prosciutto*
  • A poached egg
  • Truffle oil vinagrette (recipe)
  • Croutons
  • Shaved Grana Padano or other Italian grating cheese
  •  
    This recipe also includes a bundle of asparagus, creating a heartier salad course or vegetarian entrée.

    But the “big idea” ingredient is the poached egg. The humble breakfast food; when paired with other ingredients, adds a unique glamor.

    The smooth texture of the poached egg white contrasts nicely with the rough salad ingredients; the broken yoke adds a silky sauce on top of the delicious truffle vinaigrette. (For this reason, go lightly when you toss the frisée with the vinaigrette.)

     
    *You can use any prosciutto. San Daniele is a PDO-designated prosciutto made in the Friuli-Venezia Giulia region of Italy. Food trivia: The ham’s name derives from the Latin words pro and exsuctus, which roughly mean “to remove the moisture.” The ham is hung in sheds and air-dried in pure mountain air to create the beloved Italian ham.
     
    HOW TO POACH EGGS

    1. FILL a large, deep saucepan with 2 inches of water. Add 1 tablespoon vinegar; bring to boil. Reduce heat to medium.

    2. BREAK 1 egg into small dish. Carefully slide the egg into the simmering water (bubbles should begin to break the surface of the water). Repeat with the remaining eggs. Poach the eggs for 3 to 5 minutes or until the whites are completely set and the yolks begin to thicken.

    3. CAREFULLY REMOVE the eggs with slotted spoon. Drain on paper towels.

    If you’re not adept at poaching eggs, try these egg poaching pods. The uniform roundness they create isn’t as attractive as a naturally-poached egg, but it beats the frustration of trying to harness meandering egg whites.

     
    ASSEMBLE THE SALAD

    1. COOK the lardons; set aside. You’ll note in the photo above that the lardons are cut in large slices. You can cut them into smaller cubes, into julienne strips, or however you like. Plan for two or three lardons per plate.

    2. CUT the prosciutto as needed into smaller strips. If you cut a slice in half lengthwise, try rolling it into a “rose” or similar shape for aesthetic effect. One “rose” per plate is sufficient.

    3. TOSS the frisée with vinaigrette (you can first warm the vinaigrette in the microwave for 10 seconds) and distribute among individual salad plates. Top with the pork belly and prosciutto.

    4. NESTLE the poached egg atop the greens. Top with shaved grana padano and scatter the croutons. Serve with a pepper mill for fresh-ground pepper.

     

    LIKE FRISÉE SALAD?

    It’s a favorite of ours! Here are more ideas for frisée salad.

    But there’s more!

     
    POACHED EGG & GRILLED VEGGIES

    We “poached” this idea from the Facebook page of The Guilded Nut, which specializes in flavored pistachio nuts (Garlic, Habanero, Mediterranean Herb, Sea Salt & Pepper).

    Here, a poached egg is surrounded by grilled scallions and garnished with chopped pistachios.

    You can use any grilled vegetables, including leftovers. Heat them in a skillet or in the microwave and serve them with the egg(s). Grated Grana Padano or Parmesan works well here, too.

     

    poached-egg-grilled-scallions-pistachios-theguildednutFB-230sq

    Poached egg with grilled scallions. Photo courtesy The Guilded Nut | Facebook.

     

  • Serve with hearty toast for breakfast or brunch.
  • You can also build on this simple dish and turn it into a luncheon salad or light dinner entrée. Add lardons, Canadian bacon, sliced steak or other protein (lobster tail, anyone?).
  • You can use the poached egg to top an attractive dish of leftovers. Include grains and potatoes, too.
  •   

    Comments

    RECIPE: Blackberry Mint Iced Tea

    blackberry-mint-iced-tea-driscolls-230

    A refreshing spin on iced tea: blackberry
    purée and fresh blackberries. Photo courtesy
    Driscoll’s.

     

    We love iced tea. Most of it we brew from really fine tea leaves, so flavorful that we don’t even add sugar.

    You can eliminate the sugar from this home-brewed blackberry iced tea recipe, and allow people to select their own level of sweetness and their sweetener of choice: agave, honey, noncaloric sweetener, sugar or nothing at all.

    If you have a windfall of blackberries, you can make blackberry ice cubes to serve with the drink. Fill ice cube trays with water as usual, and drop a blackberry and a mint leaf into each section.

    You can make the recipe caffeine-free with herbal mint tea bags. You can also use the blackberry purée in lemonade.

    Prep time for the blackberry iced tea is 15 minutes plus chilling. The recipe is courtesy of Driscoll’s, the country’s leading berry distributor.

     
    RECIPE: BLACKBERRY MINT ICED TEA

    Ingredients For 2 Quarts (About 8 Servings)

  • 5 black tea bags
  • 1/4 cups mint leaves, crushed, 1 whole leaf per serving reserved for garnish
  • 4 cups boiling water
  • 1/2 cup sugar (or make it unsweetened)
  • 6 packages (6 ounces each) blackberries, with 16 reserved as garnish
  •  
    Preparation

    1. PLACE tea bags and mint in a heat-proof pitcher. Add boiling water. Steep at least 10 minutes.

    2. STRAIN into another pitcher and discard the mint and tea bags. Stir in sugar.

    3. PURÉE the blackberries in a blender or food processor; strain through a fine sieve. Discard pulp and seeds. Stir the blackberry purée into the tea. Taste and adjust sugar as desired. Chill.

    4. SERVE over ice garnished with a mint leaf and 2 blackberries (use cocktail picks if you have them).

      

    Comments

    NO-BAKE DESSERT: Mascarpone Spread & Basil Blackberries

    This fresh blackberry dessert is sophisticated yet so easy to make and serve.

    A tub of mascarpone turns into a sophisticated spread when topped with a simple mixture of balsamic vinegar, brown sugar, blackberries and basil.

    Serve it with biscotti, cookies/biscuits or unsalted crackers, and guests will be asking for the recipe.

    This recipe is from Driscoll’s. Prep time is 15 minutes, cook time is 5 minutes.

    RECIPE: MASCARPONE DIP

    Ingredients For 6 Servings

  • 1/3 cups balsamic vinegar
  • 1 teaspoon light brown sugar
  • 1 package (6 ounces or 1-1/2 cups) fresh blackberries
  • 2 tablespoons thinly sliced basil leaves
  • 1/2 teaspoons freshly ground black pepper
  • Large pinch of fleur de sel or other sea salt
  • 1 container (8 to 8.8 ounces) mascarpone cheese
  •    

    mascarpone-basil-blackberries-driscolls-230

    Mascarpone spread, a delicious no-cook, no-bake dessert. Photo courtesy Driscoll’s.

  • Biscotti, plain cookies or non-salty crackers/biscuits*
  •  

    http://www.dreamstime.com/stock-photography-ripe-blackberries-bowl-food-close-up-image33432102

    We love finding new ways to enjoy
    blackberry season. Photo © Olha Afanasieva
    | Dreamstime.

     

    Preparation

    1. BRING vinegar and brown sugar to a boil in a nonreactive small saucepan over high heat. Boil until reduced to 2 tablespoons. Pour into a medium bowl. Let cool.

    2. GENTLY STIR in blackberries, basil, pepper and salt.

    3. FILL a bowl with hot water. Dip bottom of the mascarpone container in water for about 5 seconds. Using a rubber spatula, unmold mascarpone onto a serving platter.

    3. SPOON blackberry mixture over mascarpone, being sure to scrape all juices out of the bowl, and letting berries fall randomly. Serve with biscotti, cookies and/or crackers.

    It’s that easy!
     
    *Examples: almond cookies, butter cookies, cream crackers, digestive biscuits, graham crackers, ginger snaps/ginger bread, ladyfingers, Moravian cookies, pizzelle, shortbread, speculos, springerle, stroopwafel, tea biscuits, water biscuits, wafer cookies, wheatmeal.

     

    ABOUT BLACKBERRIES

    Blackberries grow wild around the world, and in most places they are picked in season, not cultivated. Cultivation is relatively modern and done mostly in America [source].

    The blackberry is a member of the Rosaceae family of flowering plants. The largest genus in the family is Prunus, which includes almonds, apricots, cherries, peaches and plums.

    The blackberry is a member of the Rubus genus, which also includes dewberries (which look like raspberries to the untrained eye), raspberries and hybrids such as boysenberry, loganberry and tayberry.

    The blackberry isn’t black, per se, but a very deep purple. It is not the same as a black raspberry, Rubus occidentalis, a raspberry grown on a limited basis*, primarily in Oregon.

    What distinguishes the blackberry from the raspberry genus is that its torus (receptacle or stem) “picks with” the fruit. When picking blackberries, the torus comes along with the berry (as you get with strawberries). With raspberries, the torus remains on the plant, leaving a hollow core in the raspberry fruit.

    Blackberries typically peak during June in the South, and in July in the North. You can enjoy a simple bowl of berries at breakfast, lunch (add them to green salads, enjoy them for dessert), dinner or for snacking; for drink garnishes on a cocktail pick; or use them in recipes.
     
    *Black raspberry plants yield significantly less fruit than red raspberries, and also commonly suffer from a disease complex that gives them shorter lifespans. They are more costly to produce on a large scale.

      

    Comments

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

    chocolate-raspberry-jam-mcconnellsicecream-230

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

     

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

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

    Make them yourself!

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

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

    WHAT CAN YOU MIX IN?

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

    Comments

    RECIPE: Homemade Tomato Ketchup

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

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

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

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

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

    RECIPE: HOMEMADE TOMATO KETCHUP

    Ingredients For 2 Cups

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

    homemade-ketchup-daniellewalkerMealsMadeSimple-230r

    Make it yourself! Photo courtesy Danielle Walker.

     

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

     

    lumberjack-cheddar-swiss-230

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

     

    Preparation

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

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

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

    Variations

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

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

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

      

    Comments

    RECIPE: Adult Ice Pops

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

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

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

    RECIPE: STRAWBERRY MARGARITA ICE POPS

    Ingredients For 8 – 10 Pops

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

    strawberry-margarita-pops-driscolls-230

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

     
    Preparation

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

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

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

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

      

    Comments

    TIP OF THE DAY: Summer Salad With Berries & Mandarins

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

     

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

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

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

    GINGER PEACH DRESSING

    Ingredients

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

    OPTIONAL SALAD INGREDIENTS

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

      

    Comments

    RECIPE: Iced Maple Chai

    Chai tea is just as refreshing when iced.
    Photo courtesy Republic Of Tea.

     

    If you enjoy a hot cup of chai tea in the cooler months, brew it and ice it for summer. Here’s a recipe from the Republic Of Tea.

    To add another dimension of flavor, the recipe uses maple syrup as the sweetener (that’s real maple syrup, not pancake syrup, which is artificially flavored corn syrup).

    If you’re not not keen on maple, use honey, half as much agave*, another sweetener, or no sweetener at all.

    RECIPE: ICED CHAI TEA

    Ingredients For 4 Six-Ounce Servings

  • 2 cups water
  • 6 chai tea bags or 6 teaspoons whole-leaf chai tea
  • 4 tablespoons maple syrup or equivalent sweetener
  • 1 cup milk
  • Ice, for serving
  •  
    Here’s a recipe in case you want to make your own masala chai tea blend from scratch.

    Preparation

    1. BRING 2 cups of water to a boil and pour over tea in a heat-resistant pitcher. Allow to infuse for 5 minutes, then remove the tea.

    2. STIR in the maple syrup until dissolved. Let the tea cool to room temperature.

    3. ADD the milk. Then chill first, or pour over ice to serve immediately.

    Find dozens more iced tea recipes at RepublicOfTea.com.

     
    *Agave nectar is about twice as sweet as sugar, honey and maple syrup.

      

    Comments

    RECIPE: Blue Salad ~ Blue Cheese, Blueberries

    blue-blueberry-summer-salad-driscolls-230

    Shoo the blues: a summer salad with
    blueberries and blue cheese. Photo courtesy
    Driscoll’s.

     

    You’ll shoo the blues away with this “blue salad”: blue cheese, fresh blueberries and homemade blueberry vinaigrette. The recipe is from Driscoll’s Berries.

    The homemade blueberry vinegar will stay fresh for six months and can be gifted to your favorite cook(s).

    Prep time is 10 minutes for the salad, 35 minutes for the vinegar.

    RECIPE: BLUE SALAD WITH BLUE CHEESE & BLUEBERRIES

    Ingredients For 4 Servings

  • 1/4 cups blueberry vinegar (recipe below)
  • 2 tablespoons walnut or olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper
  • 4 cups mixed lettuces (about 5 ounces)
  • 1 package fresh blueberries
  • 1/2 cups walnut halves, toasted
  • 1/4 cup (about 1 ounce) Stilton or other blue cheese, crumbled
  • 2 tablespoons snipped chives or thinly sliced green onion
  •  

    Homemade Blueberry Vinegar

  • 2 packages (6 ounces each) fresh blueberries
  • 3 cups white vinegar (we used the less harsh cider vinegar and halved the sugar)
  • 3/4 cups sugar
  • Grated zest of 1 orange
  •  

    Preparation

    1. MAKE the blueberry vinegar. Place blueberries and vinegar in a non-reactive saucepan. (Note that when heating vinegar or acidic foods, it’s important to use a non-reactive saucepan such as stainless steel, non-stick or enamel. Aluminum or cast-iron pans react with acid and can cause a metallic taste.)

    2. ADD the sugar and orange zest; bring to a boil. Reduce heat and simmer, covered, for 20 minutes. Strain though a mesh sieve, pressing out as much liquid as possible. Pour into glass container. Refrigerate for up to 6 months.

    3. MAKE the vinaigrette. Combine the blueberry vinegar, oil, salt and pepper in a screw-top jar or medium bowl. Shake or whisk well to blend.

    4. TOSS the lettuces, blueberries, walnuts, cheese and chives in a large bowl with the desired amount of blueberry vinaigrette. Serve immediately.

     

    blueberries-basket-balduccis-230sq

    Summer is blueberry season. Make blueberry vinaigrette as gifts for friends. Photo courtesy Balducci’s.

     

      

    Comments

    RECIPE: Smoked Salmon Potato Salad

    Summer means potato salad, and you can never have too many good potato salad recipes.

    This one, from Tiffany Ludwig of Zabar’s, uses the stores famous smoked salmon to excellent effect. “With capers, dill and smoked salmon,” says Tiffany, “this simple summer dish transforms brunch or lunch into a spectacular meal.”

    Tiffany urges that the key to a great-tasting potato salad is to eat it right away, before refrigerating. Yes, refrigerate any leftovers, but enjoy it first as a fresh dish. You’ll appreciate it even more after you compare the refrigerated version.

    RECIPE: SMOKED SALMON POTATO SALAD

    Ingredients For 6 Servings

  • 2 pounds red potatoes
  • ¼ cup red onion, finely chopped
  • ¼ cup capers
  • ½ cup smoked salmon, chopped
  • 1 teaspoon fresh dill
  • ¼ cup quality mayonnaise
  • Coarse salt for the water (about 1 tablespoon)
  •  

    smoked-salmon-potato-salad-zabars-230r

    Smoked salmon potato salad. Photo courtesy Zabar’s.

     

    Preparation

    1. BOIL a large pot of well salted water. While the water is boiling, wash and dice the potatoes. You can leave the skins on, since they add color and nutrition. Dice into ½ inch cubes, add to the boiling water and cook for about 15 minutes, until the potatoes are fully cooked through and are a little “fluffy” on the outside.

    2. DRAIN the potatoes in a colander. Don’t rinse, or you’ll remove the starch coating that lets other ingredients adhere. Cool to room temperature; don’t refrigerate.

    3. MIX in the mayonnaise to thoroughly coat the potatoes.

    4. ADD the red onion, capers, smoked salmon and dill and stir until evenly mixed. Plate and enjoy.

      

    Comments

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