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
Shop The Nibble Gourmet Market
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

TIP OF THE DAY: Homemade Infused Oils

You may see a proliferation of infused olive oils at the market. But you might want to infuse your own:

  • When you don’t have the space to store multiple bottles of oil.
  • When you don’t use infused oils often enough and the they go stale.
  • When you’d prefer an infused oil other than olive oil.
  • When you’d like to save money.
  •  
    Here’s a tip from Sunbasket, a West Coast service that delivers the best foods from the best farms along with personalized, easy recipes.

    Speaking of easy: Infused oils are easy to make. The technique we describe below takes only minutes, not weeks of infusing.

    WHEN TO USE INFUSED OILS

    Infused oils can add a rich, complex boost of flavor and aroma to nearly anything you prepare. We use them to:

  • Make more flavorful salad dressings.
  • Drizzle over pasta, meat and seafood.
  • Dip bread.
  • Cook eggs.
  • Grill vegetables.
  • Add flavor to baked goods.
  •  

    olive-oil-pour-spout-flavoryourlife-230

    Drizzle flavored olive oil on pasta, meat or fish. Photo courtesy Flavor-Your-Life.com.

  • Replace the pat of butter (cholesterol) on potatoes, rice and veggies.
  • Sauté and stir-fry (but don’t deep fry—remember the smoke point).
  • And just about any occasion when you use cooking oil.
  •  

    WHAT FLAVORS TO INFUSE

    Most of the oils in the market are infused with herbs, citrus or garlic. Basil and rosemary are the most popular herbs, but also consider using cilantro, dill, oregano, parsley or thyme.

    For citrus: blood orange, grapefruit, lemon, lime, mandarin or exotics (calamondin, kaffir lime).

    For spices, just look on the spice shelf and find what piques your interest. How about chile, cinnamon, coriander, cumin, dill, fennel, nutmeg or star anise?

    For aromatics: garlic, ginger, lemongrass or scallions.

    How about nuts: almonds, hazelnuts, pecans, pistachios or walnuts?

     

    olive-oil-pouring-flavoryourlife-230

    Add flavor to grilled vegetables. Photo courtesy Flavor-Your-Life.com.

     

    QUICK-INFUSED OIL

    While many infused oils are made by soaking herbs in oil for anywhere from a few days to a few weeks, a quick and easy infused oil can be make on the stove top in minutes.

    Since you’re adding flavor, there’s no need to splurge on an expensive oil. If you’re infusing olive oil, use one that has mild flavor—not too peppery or fruity (unless you want those flavors in the final product). Or, pick a neutral cooking oil like canola (the different types of cooking oils).

     
    Preparation

    1. HEAT 1 cup of your favorite oil over very low heat in a sauté pan, skillet or nonstick pan.

    2a. FOR HERBS: Add three sprigs of fresh herbs and a lightly smashed clove of garlic. Let the herbs cook in the pan until they’re just starting to brown, but not burn.

     
    2b. FOR SPICES: Cook until the oil just starts to bubble.

    2c. FOR NUTS: Use nuts that are raw and unsalted. Cook until they’re just starting to brown.

    Cooking any of these on the lowest heat possible will give the oil time to pull out the flavors while not burning.

    3. COOL and strain the oil with a fine-mesh strainer or cheesecloth. Then funnel the oil into a glass bottle with a tight-fitting cap. Store in the fridge for up to 1 month.

    4. REMOVE the oil from the fridge 20 minutes before using, to bring it to room temperature. Or, use it as soon as it’s made.

      

    Comments

    TIP OF THE DAY: Shakshouka, Spicy Poached & Baked Eggs

    Our friend Terry commented yesterday that on weekend mornings, she goes to a neighborhood café for a dish of shakshouka (shah-SHOOK-ah). “That’s the NIBBLE tip of the day for Tuesday,” we exclaimed.

    So here’s the scoop, something to consider for Father’s Day or any day you have the extra time to make the spicy sauce.

    Shakshouka is a breakfast dish of eggs baked or poached or both, in a spicy tomato sauce that incorporates crushed tomatoes, garlic, hot chiles, olive oil, onions, paprika and/or cumin and salt.

    Some variations include artichoke hearts, beans, potatoes and salty cheese.

    Shakshouka means “a mixture” in Tunisian Arabic. The dish is believed to have a Tunisian origin, but it’s also a staple of Algerian, Egyptian, Moroccan and Libyan cuisines and is popular in Israel, where it’s served for dinner as well.
     
    The dish is traditionally served in a cast iron pan or in a tagine*, with bread to mop up the sauce. The recipe is similar to Mexican huevos rancheros, Spanish pisto manchego and the Turkish dish menemen.
     
    *A tagine or tajine (tah-ZHEEN) is a North African earthenware that comprises a shallow pan covered with a dome. Here’s a photo, recipe and more about tagines.

       

    shakshuka-1-oneofakind.com-goodeggs-230r-r

    An American approach to shakshouka: Served it for lunch with a salad. Photo courtesy GoodEggs.com.

     

    RECIPE: SHAKSHOUKA

    This recipe, from Good Eggs chef Audrey Snyder, is first poached, then baked. But you can poach only if you prefer. Chef Audrey adds both beans (more protein!) and cheese, which add flavor and texture. You can omit them if you prefer.

    You can serve shakshouka with warm bread or toast for dipping, can serve it over polenta, or both. To serve it for lunch or dinner, add a salad and cooked vegetables, as in the photo above.

    If making the sauce is too time-consuming for you, you can substitute a prepared puttanesca sauce along with the fresh herbs and optional cheese. The flavors won’t be the same (anchovy paste, capers and olives instead of cumin, onions and paprika), but they’ll be close enough to enjoy spicy eggs.

     

    Shakshouka_jill-betterhappierstsebastian-230

    This more traditional version of shakshouka, from Jill of ABetterHappierStSebastian.com, uses cheese and parsley to garnish. Here’s the recipe.

     

    Ingredients For 4 Servings

  • ¼ cup olive oil
  • 1 medium onion, finely chopped
  • 4 garlic cloves, coarsely chopped
  • 2 jalapeños, seeded and finely chopped
  • 2 cups/15 ounces cooked beans of your choice, drained
  • 2 teaspoons smoked paprika
  • 2 teaspoons dried oregano
  • 1 sprig each of thyme and rosemary
  • 1 28-ounce jar/can whole peeled tomatoes, crushed by hand
    and juices reserved
  • Kosher salt and freshly ground black pepper
  • 8 large eggs
  • 1 tablespoon chopped flat-leaf parsley
  • 1 tablespoon chopped fresh cilantro or basil
  • 1 cup grated hard cheese or crumbled feta (optional)
  •  
    Preparation

    1. PREHEAT the oven to 425°F.

    2. HEAT the oil in a large ovenproof skillet over medium-high heat. Add the onion, garlic and jalapeños. Cook, stirring occasionally, until the onion is soft, about 8 minutes.

    3. ADD the beans, paprika, oregano and fresh herbs and cook for another 2 minutes. Add the crushed tomatoes and their juices. Bring to a light boil, reduce heat to medium-low and simmer, stirring occasionally until the sauce thickens slightly, about 15 minutes.

    4. SEASON to taste with salt and pepper. Crack the eggs into the sauce one at a time, spacing evenly. Top with the cheese.

    5. TRANSFER the skillet to the oven and bake until the egg whites are set but yolks are still runny, 5 to 8 minutes. Garnish with parsley and basil or cilantro. Serve with warm bread for dipping, or serve over polenta.
     
    Yum!

      

    Comments

    RECIPE: Smoky Deviled Eggs

    Our father loved deviled eggs, and every Father’s Day we made him two or three different recipes. You’ll find a bunch of them if you search for “deviled egg recipe” in the search box at the top of the page (the search box at the right only searches the blog portion of TheNibble.com).

    This year’s recipe addition adds a hot and smoky touch that goes great with a beer. The recipe is from SafeEggs.com, producers of pasteurized eggs (here are all the foods where you should consider pasteurized eggs).

    Prep time is 10 minutes after the eggs are cooked. Here’s how to hard-boil eggs.

    RECIPE: SMOKY DEVILED EGGS

    Ingredients For 24 Halves

  • 12 eggs, hard-boiled
  • 1/2 cup mayonnaise
  • 1/3 cup spicy brown mustard
  • 1 tablespoon ranch dressing
  • A few dashes of hot sauce
  • 1 tablespoon onion, finely chopped
  • 1 teaspoon paprika plus more for garnish
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • Garnish: 1 tablespoon cilantro, chopped (substitute parsley)
  •  

    smokey-deviled-eggs-safeeggs-230

    A deviled egg recipe with a bit of heat and smoke. Photo courtesy SafeEggs.com.

     

    Preparation

    1. CUT the hard-boiled eggs in half and carefully remove the yolks. Mash the yolks and mix with the mayonnaise, mustard, ranch dressing, hot sauce, onion, paprika, chili powder, salt and pepper until well combined.

    2. SPOON the egg yolk mixture into the egg white halves and garnish with chopped cilantro and an optional sprinkle of paprika.
     
    FUN WITH EGGS

    How much do you know about the “simple” egg? Become an egghead: Check out our Egg Glossary.

      

    Comments

    TIP OF THE DAY: Fruit Sauce For Chicken & Fish

    salmon-blueberry-sauce-munchery-230

    Rare-cooked salmon with blueberry sauce,
    couscous, pattypan squash and zucchini.
    Photo courtesy Munchery.

     

    One of the easiest routes to a protein-filled, home-cooked dinner is grilled chicken or fish. We often hear from people that they can grill (or poach, roast or sauté) the protein, but because they’re not “good at cooking,” they don’t know what else to do with it.

    Earlier this year we published two articles:

  • Grilled Chicken Or Fish With Salsa
  • Grilled Chicken Or Fish With Pico De Gallo
  •  
    Today, we suggest a fruit sauce, the easiest of which, we think, is a berry sauce. You can use any berry in these recipes, and can use them over rice and other grains instead of on the proteins.

  • If you use larger berries—blackberries or strawberries—slice them first.
  • If these recipes are a bit too sweet for you, lessen the sweetness with fruit spread instead of jam, substitute cider or wine vinegar for the balsamic vinegar and eliminate the sugar.
  •  
    RECIPE: SWEET & HOT BLUEBERRY SAUCE

    Ingredients For 2 Servings

  • 2 tablespoons fig or apricot jam
  • 4 teaspoons balsamic vinegar
  • 1/4 teaspoon sugar
  • 2 tablespoons chili sauce (we used sriracha)
  • 2/3 cup fresh or frozen blueberries
  •  
    Preparation

    1. COMBINE the jam, vinegar, sugar and chili sauce in a small pan.

    2. STIR in the blueberries gently. If using frozen berries, first thaw and drain them.

    3. HEAT over medium low, stirring occasionally (and gently) until the desired heat is reached. We recommend heating the sauce until just warmed, not hot.

     

    RECIPE: SWEET & SAVORY BLUEBERRY SAUCE

    This recipe omits the heat of the first recipe and instead adds vegetables—onions and cherry tomatoes—for more savory notes. While berries and onions may sound incongruous, they are great partners when the onions are caramelized.

    Ingredients For 4 Servings

  • 1 tablespoon oil
  • 2 small onions, sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon sugar
  • 1/4 cup apple or grape juice
  • 2 tablespoons balsamic vinegar
  • 1 cup blueberries
  • 1 cup cherry tomatoes, chopped
  •  
    Preparation

     

    blueberry-carton-burpee-230

    Turn the season’s fresh fruit into fruit sauce. Photo courtesy Burpee.com.

     
    1. HEAT the oil in a large skillet over medium-high heat. Add the onions, salt and pepper and cook until the onions are golden, about 10 minutes.

    2. ADD the sugar and cook until the onions are caramelized, about 3 minutes. Add the juice, vinegar, blueberries and tomatoes and bring to a boil. Then remove from the heat and serve.
     
    MUNCHERY DINNER DELIVERY SERVICE

    We typically don’t write about the mushrooming category of prepared dinner home delivery services. They deliver better-for-you meals instead of conventional takeout and delivery options.

    It’s not easy for us to cover them because we have a national readership, and each company services only a few cities, or just one.

    But we fell in love with Munchery, and you will, too, after scrolling through these photos of the chef-cooked meals that can be on your table. It’s like having a personal chef who cooks in his/her own kitchen and brings the food to you.

    Munchery currently serves Los Angeles, New York City, the San Francisco Bay Area and Seattle.

    You can try it out at Munchery.com. We love that we can send a gift card to friends and family who are overworked, new parents or otherwise have no time to cook.

      

    Comments

    RECIPE: Gin Milkshake

    Gin_Milkshake_carounn-230

    It’s not so innocent. Photo courtesy Butter & Scotch | Brooklyn.

     

    Saturday, June 13th is World Gin Day. Celebrate by making a gin milkshake: gin, vermouth and ice cream!

    If the concept sounds strange to you, think of all the sweet drinks made with heavy cream, from Brandy Alexander to Irish Coffee to White Russian. This recipe simply uses “frozen cream.”

    Not a gin lover? Substitute rum, tequila or vodka.
     
    RECIPE: GIN MILKSHAKE

    This recipe is by Allison Kave from Butter & Scotch in the Crown Heights neighborhood of Brooklyn, New York. She calls it a Bloodhound Shake, and makes it with Carounn gin, a small-batch Scottish gin made with foraged Celtic botanicals.
     
    Ingredients Per Serving

  • 1 ounce gin
  • 1/2 ounce sweet vermouth
  • 1/2 ounce dry vermouth
  • 2 scoops vanilla ice cream
  • 1 scoop strawberry ice cream
  • Garnishes: whipped cream, strawberry slice
  •  
    Preparation

    1. COMBINE all ingredients in a blender and mix until blended.

    2. POUR into a parfait glass or a pint glass. Top with whipped cream and a slice of fresh strawberry.
     
    MORE ALCOHOL & ICE CREAM

    If you like the gin milkshake, check out these ice cream floats with liqueur.

      

    Comments

    RECIPE: Whole Grain Mustard Potato Chips

    mustard-potato-chips-maille-230

    Bring some to a cook-out. Photo courtesy Maille.

     

    Some people like to dip their fries in mustard. Why not potato chips?

    This recipe is from gourmet mustard producer Maille, which used its Maille Old Style Whole Grain Mustard.

    We love them with a cold beer, with a sandwich or with grilled meats. If you want to bring something to a cook-out, make lots!

    Prep time is 3 minutes, cook time is 4 minutes. There are other nifty recipes on the website.

    RECIPE: KETTLE CHIPS WITH WHOLE GRAIN MUSTARD

    Ingredients For 4 Servings

  • 6 tablespoons Maille Old Style Whole Grain mustard
    (or substitute)
  • 1 bag (8 to 10 ounces) kettle-style potato chips
  •  
    Preparation

    1. PREHEAT the oven to 350°F.

    2. SPOON the mustard into a flat-bottomed bowl. Add the potato chips and QUICKLY but gently toss with clean hands. The chips should NOT be saturated with mustard; you just want a very small touch on each chip.

    3. SPREAD the chips in a single layer on a non-stick baking sheet (silicone baking mat preferred).

    4. BAKE, stirring once, for about 4 minutes; then remove from the oven and broil on low for 2 minutes to crisp. Watch carefully to avoid burning!

    5. COOL and serve within 24 hours.

     
      

    Comments

    TIP OF THE DAY: The New Layered Salad Bowls

    What’s hot in fast-casual restaurant dining? Layered salad bowls!

    The bowls have a bed of salad greens, with layers of toppings such as beans, cheese, corn, dips (guacamole, hummus, salsa), grains, legumes, noodles, proteins, sour cream, tomatoes and more. Each layer of ingredients adds more flavor and texture.

    According Katie Ayoub’s article in Flavor & The Menu, Chipotle’s Burrito Bowl now surpasses its burritos in sales. Jamba Juice added five Energy Bowls to its lineup last September. Panera rolled out Broth Bowls in January and KFC launched two new Chicken & Rice Bowls. On The Border introduced Border Bowls in April. The list goes on.

    Bowls cross comfort-food and global flavors with better-for-you fresh vegetables and smaller portions of protein. They provide tastes of multiple favorites in one dish. They’re a hit.

    Make your own bowls at home with the layer-by-layer guide to ingredients below, and add your own to the list.

    A tip: If you plan your menus for a few days, you can have leftover beans, grains and proteins with which to construct your bowls.

     

    steak-bowl-gimmedelicious-230

    A homemade version of Chipotle’s Steak Burrito Bowl (hey, where’s the grated cheese?). Here’s the recipe, from GimmeDelicious.com.

     
    BASE

    Salad greens plus:

  • Grains: Quinoa, farro, oats, rice (basmati, brown, cilantro, coconut, etc.)
  • Pasta: cappellini, penne rigate, ramen, rice noodles, soba noodles, whole wheat noodles
  • Potatoes: mashed/smashed white or sweet potato, diced boiled potatoes vinaigrette
  • Pulses: beans, lentils, edamame
  •  
    PROTEIN

  • Beef: braised beef or short rib, cubed or sliced steak
  • Chicken: grilled and cubed or sliced
  • Egg: fried, hard or soft-boiled, pickled
  • Lamb: cubed or sliced
  • Meatballs: beef, chicken, lamb, pork, turkey
  • Shrimp: habanero-mango glazed
  • Salmon: mini salmon cakes
  • Fish: grilled, pepper-crusted
  • Pork: pulled/shredded
  • Vegetarian: baked/grilled tofu or seitan, falafel, vegetarian “meatballs”
  •  

    Shrimp-Border-Bowl-OnTheBorder-Flavor-Menu-230

    From On The Border, the popular Shrimp Border Bowl, with grilled shrimp and
    Tex-Mex fixings.

     

    PRODUCE

  • Charred: beans, broccoli, carrots, greens, onions
  • Fresh: arugula, avocado, baby kale, basil, cilantro, corn, jicama, mint, mixed greens, peas/snow peas, radish, tomato, watercress, zucchini
  • Fruit: apple or pear slices, berries, cranberry sauce, grapefruit or orange segments, stone fruit slices
  • Grilled: corn, eggplant, green beans, mushrooms, peaches, red onion, zucchini
  • Roasted: bell pepper, jalapeño, mushrooms, onions, shallots, squash, tomato
  •  
    FLAVOR BINDERS

  • Broth: beef, chicken, miso, roasted vegetable, seafood (add ingredients that work in a soup bowl)
  • Other: Greek yogurt, hummus, sour cream, tzatziki, vinaigrette
  • Salsa: chimichurri, pico de gallo, roasted tomatillo
  • Sauce: chipotle sauce, guacamole, pesto, red curry paste, roasted harissa, peanut sauce, tikka sauce (to drizzle)
  •  
    TOPPINGS

  • Cheese: grated cheddar or mozzarella, crumbled fresh or aged cheeses
  • Dried fruit: apricot, cherry, cranberry, dates, fig
  • Fermented produce: cabbage, cucumber, kimchi, turnip greens
  • Nuts and seeds: candied, fire-roasted, glazed, spiced, toasted
  • Pickled produce: beets, carrots, onions, peppers, radish, slaw, watermelon
  •  
    We can’t wait until lunchtime!

      

    Comments

    RECIPE: Spiced Stout Waffles For Father’s Day

    Go back a couple of centuries and you’ll find that many people in Europe and America, including children, drank beer for breakfast because local water supplies were frequently contaminated.

    While your municipality takes care that no disease-producing microbes are in your tap water, you can still have beer for breakfast. Put it in your waffles!

    Here’s one of the delicious beer-infused recipes we received from the Craft Brewers Association at CraftBeer.com, contributed by Nicole, author of Dula Notes.

    Nicole uses Bell’s Double Cream Stout, one of her favorite local Michigan beers, to add spice and character to homemade waffles.

    Try it now: It might be just what you’re looking for for Father’s Day.

    And if Dad really likes stout, consider gifting him these stout glasses from Spielgau, or these from Libbey.
     
    RECIPE: WAFFLES WITH STOUT

    Ingredients

  • 4 tablespoons unsalted butter, plus extra for greasing the
    waffle maker
  • 1 cup buttermilk or milk
  • 1 cup stout
  •    

    stout-glass-spielgau-230

    A glass of stout. Photo courtesy Spielgau.

  • 2-1/4 cup all-purpose flour
  • 3/4 teaspoon sea salt
  • 4 teaspoon baking powder
  • 1-1/4 teaspoon baking soda
  • 2 tablespoons sugar
  • 1-1/2 teaspoons cinnamon
  • 1/8 teaspoon cardamom
  • 2 eggs
  • 1-1/2 teaspoon vanilla
  • Real maple syrup
  •  

    stout-waffles-dulanotes-230

    Mix stout into your waffles. Photo courtesy DulaNotes.com.

     

    Preparation

    1. MELT the butter in a medium pot over low heat. Add the buttermilk and stout, stir and heat until warm. Turn off the heat.

    2. COMBINE the flour, sea salt, baking powder, baking soda, sugar, cinnamon and cardamom in a large bowl. Whisk to blend.

    3. WHISK the eggs in another large bowl until well beaten. Add the vanilla and whisk to combine. Pour about one cup of the warm butter/buttermilk/beer mixture into the eggs and whisk vigorously to combine. Pour the rest of the mixture into the bowl, whisking constantly.

    4. ADD the liquid mixture to the dry mixture and stir with a wooden spoon until the flour disappears, but the batter is still a little lumpy. Take care not overmix, but make sure that the flour is incorporated. Let the batter sit as the waffle iron heats up.

     

    5. SPREAD a thin coat of butter on the preheated waffle iron to prevent the waffles from sticking. Pour the batter into the waffle iron and cook until the waffles are golden brown. Serve immediately with maple syrup.
     
    WHAT’S THE DIFFERENCE BETWEEN MAPLE SYRUP & PANCAKE SYRUP?

    Check it out. And only buy real maple syrup!
     
    TYPES OF BEER

    Check out the difference between stout and other types of beer in our Beer Glossary.

      

    Comments

    TIP OF THE DAY: Angel Food Cake For Summer

    One of our favorite summer cakes is angel food cake, a light, flourless cake made with sugar, cream of tartar, salt, extract (almond, lemon or vanilla). a dozen or so egg whites and a touch of salt. There is no leavening, no cholesterol, no gluten and just 72 calories for a slice equal to 1/12 of the cake.

    Angel food cake is typically baked in a tube pan; a bundt pan doesn’t work (don’t try it!). The tube pan should have a removable bottom and “feet”, so you can invert the hot cake pan directly onto the counter to cool.

    The tender, snowy white cake is popularly served with berries and whipped cream, although it can be served plain, with other fruits or with a dessert sauce (caramel, chocolate, custard, fruit curd, fresh fruit).

    Fluffy, airy cake, berries and whipped cream: It was the summer cake baked by our mother, who whipped heavy cream with an electric beater until she purchased an iSi professional cream whipper with nitrous oxide cartridges. (We still have her 60-year-old whipper. It works great, and the whipped cream is so much more delicious than supermarket aerosols.)
     
    THE HISTORY OF ANGEL FOOD CAKE

     

    angel-food-cake-iambaker.net-230

    A delicious hot weather cake. Whipped cream optional or imperative, depending on your point of view. Photo courtesy IAMBaker.net.

     
    Angel food cake is an American creation. Some historians think that the first angel food cakes were baked in the South by African-American slaves, due to the strength required to hand-whip the air into the whites with a whisk (the hand-cranked rotary beater didn’t appear until 1865-1870).

    Others theorize that the cake originated in Pennsylvania Dutch country in the early 1800s, based on the quantity of old tube pan-like cake molds in the area. There is a National Angel Food Cake Day, October 10th. Whoever picked that date didn’t read the memo on best summer cakes.

    Here’s a recipe sent to us by McCormick, contributed by Amanda of IAmBaker.net, who adapted it from the JoyOfBaking.com. She used McCormick extracts and spices.

    Read the entire recipe and see the tips at the end of this article before preparing the recipe.

    For July 4th, instead of the roasted strawberry sauce, make Red, White & Blue Angel Food Cake with fresh berries.

    RECIPE: ANGEL FOOD CAKE WITH ROASTED STRAWBERRY SAUCE

    Ingredients For The Angel Food Cake

  • 1-1/4 cups sifted cake flour
  • 1-1/2 cups granulated white sugar
  • 1-1/2 cups egg whites, at room temperature (from about 12 large eggs—but it’s better to purchase egg whites only if you have no uses for the yolks)
  • 1 teaspoon cream of tartar
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon pure almond extract
  •  
    Ingredients For The Roasted Strawberry Sauce

  • 2 cups fresh strawberries, sliced
  • 2 tablespoons maple syrup
  • 1/4 teaspoon ground cinnamon
  • Optional: 1 tablespoon balsamic vinegar
  • 10 ounces of strawberry spread (or jam, jelly preserves)
  • Whipped cream (make your own from scratch)
  •  
    Preparation

    For The Angel Food Cake

    1. PREHEAT the oven to 350°F. If you have not tested your oven recently, use an oven thermometer to verify that the temperature has been reached.

    2. SIFT together in a large bowl 3/4 cup of the sugar and the sifted cake flour (this is half of the sugar and all of the flour).

    3. FIT a stand mixer with the whisk attachment and beat the egg whites in the bowl until foamy, about 2 minutes. Add the cream of tartar, lemon juice, vanilla and almond extracts, balsamic and salt, and continue to beat until soft peaks form, roughly 2-3 minutes.

    4. GRADUALLY BEAT in the remaining 3/4 cup of sugar, a tablespoon at a time, until glossy stiff peaks form. You may need to scrape down the sides of the bowl.

    5. REMOVE the bowl from stand and sift the flour mixture, 1/4 cup at a time, over the beaten egg whites. Using a rubber spatula, gently fold (do not stir) the flour into the egg whites.

    6. DO NOT butter or spray or grease the tube pan. Pour the batter into the ungreased pan and run a metal spatula or knife through the batter to eliminate air pockets. Smooth the top and bake in the preheated oven for 40-45 minutes. The cake is done when the cake springs back when gently pressed or there are cracks over the top.

    7. INVERT the pan immediately upon removing from the oven and allow the cake to cool for about 1-1/2 hours. If your pan does not have feet, invert on the neck of a full wine bottle. When completely cool…

    8. RUN an offset spatula or knife around the sides and center tube of the pan to loosen the cake, then remove the cake from the pan. Next, use the offest spatula (or knife) along the bottom and remove. Set the cake on a serving plate or cake stand.

     

    angel-food-cake-slice-iambaker.net-230

    A slice of angel cake has just 72 calories (without the toppings). Photo courtesy IAMBaker.net.

     

    Preparation For The Roasted Strawberry Sauce

    Why roast the strawberries instead of simply slicing them? It creates juice and a very soft texture. Strawberries are not a great baking berry, since they tend to lose their shape and texture. Roasted, their flavor becomes more intense.

    Note that you can’t roast the berries in advance. As they sit, some of the color will start to leach from the berries into the juice. So when the cake comes out of the oven, turn up the heat and roast the strawberries.

    1. PREHEAT the oven to 400°F. Place the sliced strawberries in a single layer on a rimmed baking sheet lined with parchment paper. Drizzle evenly with the maple syrup and sprinkle the cinnamon on top. Roast at 400°F for 10-12 minutes or until the berries are tender and have begun to release their juices.

    2. PLACE the strawberry spread into a medium bowl. Scoop the roasted strawberries on top of the spread and mix them together with a fork. If the mixture seems too thick, add up to 1/2 cup warm water, a bit at a time.

     
    3. TO SERVE: Pour some of the sauce (not all) over the cake. Cut the cake using an eight- or ten-inch serrated knife (bread knife) in a sawing motion. Try not to press the cake down as you cut. Place each piece on a plate and drop a dollop of whipped cream on top. Cover with more strawberry sauce.

    OPTIONAL: For a smooth strawberry sauce, use a blender or food processor. If you do this, you may not need to add the strawberry spread.
     
    TIPS FOR SUCCESS

  • BRING all ingredients to room temperature.
  • MEASURE or weigh the egg whites. Eggs can vary greatly in size and weight, and there are lots of them in this recipe. If you are separating whole eggs instead of buying egg whites, the eggs must be very fresh. It makes separating them easier, as does separating them fresh from the fridge instead of at room temperature.
  • ENSURE that the mixing bowl and beaters are absolutely clean and cool (we place ours in the freezer—it helps with the volume). Even a speck of grease can limit the volume you get from the egg whites.
  • DON’T OVERBEAT! Follow these three words: stiff glossy peaks.
  •   

    Comments

    RECIPE: Rice Noodle Salad with Lemongrass, Mint, Cilantro…& Tea!

    Today is National Iced Tea Day. Approximately 85% of the tea consumed in the U.S. is iced, and iced tea is now the most consumed beverage at lunch time (source: Tea Association of America).

    Tea is also used as a recipe ingredient, in dishes from Smoked Tea Duck to baked goods, soba noodles, smoothies and sorbet.

    Culinary expert Gail Simmons created the Thai-inspired recipe below with unsweetened Pure Leaf tea. She used Pure Leaf Unsweetened Iced Tea to cook and flavor both the rice noodles and the marinade.

    With added protein—sliced beef or chicken, scallops or shrimp, or tofu—it makes a delicious lunch or dinner entrée. And for the gluten-sensitive, rice noodles (and the entire recipe) are gluten-free.

    RECIPE: LEMONGRASS-SCENTED RICE NOODLE SALAD WITH MINT & CILANTRO

    Ingredients For 4 Servings

  • 1 shallot, thinly sliced and separated into rings
  • 2 tablespoons all-purpose flour
  • 2 tablespoons canola oil
  • 1-1/2 teaspoons salt, divided
  • 8 ounces vermicelli rice noodles
  • 4-1/4 cups, room temperature, divided
  • 4 cups water
  •    

    lemongrass-rice-noodle-salad-PureLeaf_Lipton-Pepsico-230

    Thai-inspired rice noodle salad. Photo courtesy Pure Leaf.

  • 1 lemongrass stalk, peeled and trimmed into two 2–3 inch pieces, one half of pieces bruised using the back of a knife, one half finely chopped
  • 1/4 cup cilantro leaves plus 10 stems reserved
  • 2-inch piece of fresh ginger, half sliced, half finely chopped
  • 2 small Thai* chiles (bird’s-eye chiles), stemmed, seeded and chopped or 1/2 teaspoon chili flakes
  • 2 tablespoons soy sauce
  • 2 tablespoons fish sauce
  • 2 tablespoons fresh lime juice
  • 1 tablespoon dark brown sugar
  • 1 hothouse cucumber, cut into matchsticks or shredded lengthwise on a mandoline
  • 2 medium carrots, peeled and cut into matchsticks or shredded lengthwise on a mandoline
  • 6 radishes, cut into matchsticks or shredded on a mandoline
  • 1/4 cup mint, coarsely chopped
  • 1/4 cup dry-roasted peanuts, crushed
  • 1 pound cooked shrimp, shredded rotisserie chicken or other protein
  •  
    *Substitute 1 jalapeño chile for two Thai chiles.

     

    pure-leaf-unsweetened-230

    Pure Leaf unsweetened ice tea was used in this recipe. You can brew your own tea. Photo courtesy Pure Leaf.

     

    Preparation

    1. HEAT the canola oil in a medium sauté pan until just before smoking. In a shallow bowl, toss shallots with flour, shaking off any excess. Fry the shallots in the oil, stirring gently until golden, about 5 minutes. Using a slotted spoon, transfer shallots to a paper towel-lined plate to drain. Season immediately with 1/2 teaspoon salt.

    2. COMBINE in a large saucepan 4 cups of iced tea, water, bruised lemongrass, sliced ginger, 10 cilantro stems and the remaining teaspoon salt; bring to a boil. Add the rice noodles and cook until just tender, about 7 minutes. Drain and rinse thoroughly under cold water until chilled. Shake out any excess water and spread noodles on a paper towel-lined tray.

    3. MAKE the dressing: Combine the reserved lemongrass, reserved ginger, chiles, soy sauce, fish sauce, lime juice, brown sugar and remaining 1/4 cup Iced Tea in a blender or food processor; pulse until smooth.

    4. PLACE the noodles, cucumbers, carrots, radishes, mint, cilantro leaves and chicken/shrimp in a large bowl. Add dressing to taste and toss well. Garnish with fried shallots and crushed peanuts before serving.

     

    NOTE: Any remaining dressing can be stored in an airtight container in the fridge for up to a week and used on meat, fish and salads.

      

    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