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    THE NIBBLE’s Gourmet News & Views

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

    This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
    the online magazine about gourmet and specialty food.

Archive for Recipes

RECIPE: Valen-Tini Chocolate Martini

valen-tini-mccormick-230

Make this Valen-tini with ice cream. Photo courtesy McCormick.

 

A Valen-tini for Valentine’s Day: This one’s a rich, creamy chocolate Martini with optional ice cream, whipped up by the folks at McCormick.

RECIPE: VALEN-TINI CHOCOLATE MARTINI

Ingredients For 2 Cocktails

  • 1 cup light cream
  • 2 ounces vodka
  • 3 tablespoons chocolate syrup
  • 1 tablespoon banana, strawberry or raspberry extract
  • Ice cubes
  • Optional garnish: whipped cream
  • Optional dessert: add a small scoop of chocolate or vanilla ice cream
  •  
    Preparation

    1. FILL cocktail shaker two-thirds full with ice. Add light cream, vodka, chocolate syrup and extract; shake until well mixed and chilled.

    2. STRAIN into 2 Martini glasses. Top with a dollop of whipped cream, if desired. Serve immediately.

     
      

    Comments

    FOOD HOLIDAY: World Nutella Day

    nutella-parfait-pops-bakingamoment.com-230

    Nutella and Yogurt Breakfast Parfait Pops. Photo courtesy BakingAMoment.com. Here’s the recipe.

     

    In 2011, two bloggerd declared February 5th to be World Nutella Day.

    Typically, holidays are official proclamations by a city, state or the federal government (here’s how it works). But in the wild frontier of the Internet, World Nutella Day became a viral hit.

    Nutella hazelnut spread, in its earliest form, was created in the 1940s by Pietro Ferrero, a pastry maker and founder of Ferrero SpA, an Italian confectionery and chocolate company.

    At the time, there was very little chocolate because cocoa was in short supply due to World War II (1939-1945) rationing. To extend the chocolate supply, Mr. Ferrero used hazelnuts, which are plentiful in the Piedmont region of northwest Italy, where the company was located.

    The spread is a combination of roasted hazelnuts, skim milk and a touch of cocoa. It is an all-natural product: no artificial colors or preservatives.

    Nutella was first imported to the U.S. more 25 years ago by Ferrero U.S.A., Inc. Its popularity has grown steadily.

     

    HOW WILL YOU ENJOY NUTELLA TODAY?

    So enjoy a Nutella sandwich, put Nutella on a pancake or waffle, roll it in a crepe, eat it from the jar with a spoon. Add it to your favorite cookie, cake or brownie recipe. Fill “jelly” donuts with Nutella. Make a Nutella milkshake.

    Add it to coffee or hot chocolate.

    Or, try these less conventional approaches:

  • Nutella-covered bacon (recipe—or a bacon and Nutella sandwich, instead of peanut butter)
  • Nutella granola (recipe)
  • Nutella ravioli for dessert (try this recipe, substituting Nutella for the PB&J)
  • Nutella and Yogurt Breakfast Parfait Pops (shown in the photo—recipe)
  •  
    Perhaps the best excuse to eat Nutella today: these no-bake Nutella energy bites. After all, most of could use a bit more energy!
     
      

    Comments

    TIP OF THE DAY: Make Marshmallows

    As a treat for friends and family, try your hand at making marshmallows for Valentine’s Day. These chocolate marshmallows, by Christina Lane of DessertForTwo.com, are dipped in melted chocolate for a double-chocolate treat. They take only 15 minutes to make!

    Since this is “dessert for two,” the recipe makes 12 mini marshmallows. Make the first batch to see how you like them, and then make a larger batch

    RECIPE: CHOCOLATE MARSHMALLOWS

    Ingredients For 12 Mini Marshmallows

  • ¾ cup granulated sugar
  • 1/3 cup light (clear) corn syrup
  • Pinch of salt
  • 6 tablespoons cool water, divided
  • 1 packet unflavored gelatin
  • 2 tablespoons special dark cocoa powder*
  • ½ teaspoon vanilla extract
  •  
    For Dipping

  • ½ cup dark chocolate chips or chopped chocolate
  • 1½ teaspoons coconut oil
  •  

    Chocolate-Marshmallows-dessertfortwo-230

    Dipped chocolate marshmallows. Photo courtesy DessertForTwo.com.

     
    *You can substitute regular cocoa powder. A darker, more intense cocoa powder delivers more chocolate flavor.
     

    Preparation

    1. LINE a 9 x 5-inch loaf pan with parchment paper or foil. Spray with cooking spray.

    2. COMBINE the granulated sugar, corn syrup, salt and 2 tablespoons of the water in a medium sauce pan. Clip on a candy thermometer, and turn the heat to medium-high. Bring the mixture to a boil without stirring and continue to cook until it reaches 238°F. Meanwhile…

    3. PLACE another 2 tablespoons of the water in a medium bowl, and sprinkle the gelatin on top. Let sit to dissolve for 5 minutes.

    4. ADD the last 2 tablespoons of water to a small dish and microwave for 25 seconds, until hot. Remove from the microwave carefully, and whisk in the cocoa powder. Stir the cocoa powder mixture into the dissolved gelatin.

    5. SLOWLY STREAM the hot sugar (238°F) into the gelatin mixture while continuously beating with a hand mixer on medium-high. Be careful not to pour the hot sugar near the sides of the bowl because it will stick and harden immediately. Beat the mixture for 10 minutes, until light and fluffy; then beat in the vanilla.

    6. POUR the mixture into the loaf pan, and let set for at least 3 hours. Then lift the parchment paper or foil out of the pan, and cut the marshmallows into squares with a well-greased knife. Grease the knife between each cut. If the marshmallows are too sticky, roll them in extra cocoa powder.

    7. DIP the marshmallows: First place the marshmallows in the freezer for 5 minutes, on a baking sheet. While they are chilling, combine the chocolate chips and coconut oil in a small microwave-safe bowl. Microwave on medium heat in 30-second pulses until melted, stirring between each pulse. Stir until chocolate is evenly melted and smooth.

    8. REMOVE the marshmallows from the freezer and dunk half of each marshmallow in the melted chocolate. Place each marshmallow back on the sheet, and refrigerate until the chocolate sets, about 5 minutes.

      

    Comments

    RECIPE: Poutine

    WENDY'S RESTAURANTS OF CANADA - Oh Poutine! Grab your forks

    Classic poutine. Photo courtesy Wendy’s |
    Canada.

     

    In Canada, the first week in February is La Poutine week.

    Poutine (poo-TEEN) is a popular Canadian potato dish: French fries topped with cheese curds and gravy. It’s the northern version of cheese fries, with brown gravy instead of ketchup; and is often referred to as the national dish of Canada.

    Decades ago, it became popular in Quebec as a snack to follow a night of drinking. Of course, it begs to be accompanied by a cold beer.

    During La Poutine Week, chefs at restaurants across Canada will pull out all the stops to out-poutine the classic poutine. Last year, a Toronto sushi bar added caramelized kimchi, beef tongue and Japanese mayo; an Ottawa pub featured poutine made with pulled pork, pork meatballs and cheese with bacon bits, topped with a Jack Daniels sauce. Vegetarian restaurants did their own thing.

    Year-round, La Banquise in Montreal serves more than thirty different kinds of poutine. It’s open 24 hours daily. Here’s the menu.

     
    This recipe from French’s makes adds shredded barbecue beef and a fried egg (French’s used its company’s Cattlemen’s Memphis Sweet Finished BBQ Sauce). Make it, or create your own.

    As for a matching beer: Cold Snap from Sam Adams sounds just right. The unfiltered white ale has a snap of added flavor: fruit including orange peel, plum and hibiscus, and a peppery snap from fresh ground coriander.

    RECIPE: BARBECUE BEEF POUTINE

    Ingredients

  • 12 ounces French fries
  • 2½ ounces smoked beef, shredded
  • ¼ cup Wisconsin cheese curds
  • 1 teaspoon scallion tops, thinly sliced
  • 1 fried egg, sunny side up
  •  
    Preparation

    1. FRY the French fries to a crisp, golden brown and arrange on a platter.

    2. COMBINE the beef with barbecue sauce and heat. Sprinkle over the fries.

    3. SLICE the cheese curds in half and top the fries. Melt in a hot oven.

    4 TOP with the egg and scallions. Serve.

     

    POUTINE HISTORY

    Various places claim the credit for inventing poutine, in rural Quebec in the 1950s, where numerous dairies produced Cheddar cheese curds.

    The first leg of the story is that poutine originated in a restaurant called Le Lutin Qui Rit (“The Laughing Goblin”), when a customer asked the owner Fernand Lachance to mix cheese curds with his fries.

    A restaurant called Le Roy Jucep is the first to have served poutine as we know it today—French fries, cheese and gravy—in 1964. The owner registered a trademark for the dish.

    Another restaurant La P’tite Vache (“The Little Cow”) sold curds from the local Princesse dairy. Customers would order fries and buy a bag of cheese curds to mix together at their tables in a 50:50 proportion. When gravy was added, the dish became known as “mixte” (“mixed”).

     

    bbq-beef-poutine-frenchs-230

    Fancy poutine. Photo courtesy The French’s Food Company.

     

    The name “poutine” appeared in 1982, when large restaurant chains began to sell it. While no one can explain the derivation for certain, it could be derived from the English word “pudding,” which was expressed as “pouding” in Acadian French.

    One meaning of “pouding” in Canada is “an unappetizing mixture of various foods, usually leftovers.” According to Merriam-Webster, poutine derives from a Quebecois slang word meaning “mess.” [Source]

    We vote for that one!

      

    Comments

    TIP OF THE DAY: Sashimi Salad

    Love sashimi? Looking for a light lunch or first course? Make sashimi salad.

    Pick up some of your favorite raw fish from your fishmonger—salmon, tuna and yellowtail, for example. You can also add cooked varieties, such as shrimp and squid.

    Then, create a salad of choice:

  • Western-style salad of mixed greens
  • Japanese-style salad of seaweed, mizuna or microgreens, grated daikon and carrot
  • Either style embellished with avocado, cucumber, an Asian-style vinaigrette and a sprinkle of sesame seeds
  •  
    Some Asian markets, fish markets and even supermarkets carry wakame salad. Wakame, pronounced wah-kah-MAY, is a type of seaweed; for wakame salad, it is marinated in vinegar and seasonings. If you can’t find it, you can substitute a fresh herb like cilantro.

       

    Fjordørret Norges Sjømatråd juni12

    Easy sashimi salad: There’s nothing to cook! Photo courtesy SalmonFromNorway.com.

     
    This recipe is courtesy of Salmon From Norway and focuses on raw salmon and salmon roe. The dressing is a stripped-down variation of ponzu sauce.

    The toughest part of making sashimi salad is slicing the fish. There’s no cooking required for this delicious, lower-calorie, healthful dish.

    RECIPE: SASHIMI SALAD

    Ingredients For 4 Servings

  • 1 pound salmon top loin, skin removed
  • 2 tablespoons wakame salad
  • 2 tablespoons Norwegian Salmon roe
  • Optional garnish: shredded nori sheets, wonton chips, minced red bell pepper
  •  
    For The Dressing

  • 3 tablespoons yuzu juice (or equal parts lemon and lime juice)
  • 1 tablespoon rice vinegar
  • 5 tablespoons dashi (Japanese fish stock or any fish stock)
  •  

    sashimi-salad-tsunamisushilafayette-230

    This variation uses cubed tuna, garnished with raw green beans, green onion and avocado. Photo courtesy Tsunami Sushi.

     

    Preparation

    1. MAKE the dressing: Combine the ingredients and whisk thoroughly.

    2. CUT the top loin in half crosswise With a sharp knife. Place the knife at a 45° angle and slice into ¼- to-½ inch strips.

    3. ARRANGE the fish on plates along with wakame salad and salmon roe. Drizzle the dressing over the fish.

     
    RECIPE: HAWAIIAN POKE DRESSING

    Another dressing that works with sashimi salad is poke dressing, used in Hawaii’s version of sashimi salad, called poke (POE-kuh).

    Ingredients

  • 1 cup soy sauce
  • 3/4 cup chopped green onions
  • 2 tablespoons sesame oil
  • 1 tablespoon toasted sesame seeds
  • Option: crushed red pepper flakes to taste
  •  

    Preparation

    1. BLEND all ingredients thoroughly.

      

    Comments

    RECIPE: Red Velvet Raspberry Truffles

    Surprise your Valentine with a beribboned box of homemade red velvet chocolate truffles with luscious raspberry flavor. The insides are the color of red velvet cake.

    McCormick, which contributed this recipe, specifies baking chocolate; but these will taste so much better if you use couverture—higher quality chocolate that chocolatiers and pastry chefs use. Look for 60% to 70% couverture from Guittard, Valrhona and other brands in cbaking supply stores or specialty food stores.

    RECIPE: RED VELVET RASPBERRY TRUFFLES

    Ingredients For 24 Truffles

  • 1 pound semi-sweet baking chocolate, divided
  • 4 ounces (1/2 package) cream cheese, softened
  • 1/3 cup confectioners’ sugar
  • 1 tablespoon red food color
  • 1 teaspoon raspberry extract
  • Optional: sprinkles or other red, white or pink decorations; or white chocolate for a contrasting drizzle
  •    

    raspberry-chocolate-truffles-mccormick-230

    Make your own Valentine bonbons. Photo courtesy McCormick.

     
    Preparation

    1. MELT 8 ounces of the chocolate as directed on package; or in a double boiler.

    2. BEAT the cream cheese, confectioners’ sugar, food color and raspberry extract in large bowl with electric mixer on medium speed until well blended and smooth. Add the melted chocolate; beat until well mixed. Cover. Refrigerate at least 4 hours or until firm.

    3. SHAPE into 24 balls (about 3/4-inch). Place on wax paper-lined tray. Refrigerate until ready to dip.

    4. COAT and decorate only 12 truffles at a time (so the chocolate doesn’t harden). Melt 4 ounces of the remaining chocolate in small microwavable bowl on MEDIUM (50% power) for 1-1/2 minutes, stirring after 1 minute. Using a fork, dip 1 truffle at a time into the chocolate. Tap the back of fork 2 or 3 times against edge of dish to allow excess chocolate to drip off. Place the truffles on a wax paper-lined tray. (If there are any “bald” spots on a truffle, cover them with the melted chocolate that remains on the fork.) Repeat with the remaining 4 ounces of chocolate and the remaining truffles.

    5. DECORATE: Garnish the truffles with colorful sprinkles immediately after dipping in chocolate. The sprinkles will adhere to the truffles as the chocolate coating sets in the refrigerator. Or, decorate truffles with a swirl of white chocolate. You can use a fork to drizzle white chocolate over the truffles.

    6. REFRIGERATE for 1 hour or until the chocolate is set. Store the truffles between layers of wax paper in an airtight container in refrigerator for up to 1 week.

     

    raspberry-cream-cheese-frosting-mccormick

    White cake with raspberry cream cheese frosting and filling. Raspberry extract is clear and won’t color the frosting by itself. Red food color was used to make the filling pink. Photo courtesy McCormick.

     

    MORE USES FOR RASPBERRY EXTRACT

    Some people hesitate to purchase a bottle for only one recipe. Here are other uses for that raspberry extract:

    Beverages

  • Club soda/sparkling water
  • Hot chocolate
  • Hot or iced tea
  • Shakes and smoothies
  • Soft drinks, e.g., add to cola or ginger ale
  •  
    Sweets

  • Cake and cookies
  • Frosting
  • Raspberry brownies
  • Syrup for shaved ice
  •  

    RECIPE: RASPBERRY CREAM CHEESE FROSTING

    Ingredients

  • 6 ounces white baking chocolate
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup (1/2 stick) butter, softened
  • 2 teaspoons raspberry extract
  • 2 cups confectioners’ sugar
  • 1/8 teaspoon red food color
  •  
    Preparation

    1. MELT the chocolate in a double boiler or a bowl placed over a pan of gently simmering water. Take care that the chocolate does not get too hot or it can scorch. Remove from the heat and cool for 5 minutes.

    2. BEAT the butter and cream cheese in a large bowl on medium speed, until light and fluffy. Add the melted chocolate and raspberry extract and mix well.

    3. GRADUALLY BEAT in the confectioners’ sugar until smooth. Add the food color and blend well.

      

    Comments

    TIP OF THE DAY: Make Fondue For National Fondue Month

    Originally a melted cheese dish, the concept evolved to cooking beef, chicken, chocolate or seafood in the fondue pot. February is National Fondue Month, so why not plan a fondue feast?

    THE HISTORY OF FONDUE

    The melted cheese dish originated in the Swiss canton of Neuchâtel. The word fondue itself is the past participle of the French fondre, to melt down.

    The fondue is served from a communal pot called a caquelon, using long forks to spear cubes of bread that are swirled in the melted cheese. The tradition dates to the 18th century; some say it was developed as a way to use slightly stale bread.

    Each Swiss canton has its own variation on the recipe, which generally consists of at least two varieties of cheese, wine and a bit of flour or cornstarch to keep the melted cheese from separating.

  • Raclette is a related dish, made from a Swiss cheese that is similar to Gruyère. But instead of melting it in a communal pot, the wheel of cheese is brought to the table on a cart, exposed to heat and and scraped onto a plate as it melts (racler is French for “to scrape”). It is traditionally served with boiled potatoes, cornichons and dark bread.
  •    

    fondue-artisanalrestaurant-230

    Classic cheese fondue. Photo courtesy Artisanal Restaurant | NYC.

  • Fonduta is an Italian dish similar to fondue, made with Fontina cheese, milk and egg yolks. Elegant versions top it with shaved white truffle.
  • Kaas Doop is a fondue-style Dutch dish made with Gouda cheese, milk and brandy, with nutmeg seasoning, that uses brown bread for dipping.
  •  
    Although it adds to the aesthetic, you don’t need a fondue pot (caquelon) to melt cheese or chocolate or to heat cooking oil. A heavy-bottomed saucepan or ideally, a double boiler, works fine.

    But then, to keep the fondue heated after it has been served, you’ll need a hot plate for the table. If you don’t have one, you probably know someone who has one stashed away and will lend it.
     
    FONDUE RECIPES

    To help you decide where to begin: We recommend starting with a classic cheese fondue. Here’s the basic cheese fondue recipe plus 28 variations, from blue cheese and goat cheese variations to Nacho and Philly Cheesesteak fondue. Or consider:

  • Reduced Fat Cheddar Fondue Recipe
  • Cheddar Chive Fondue With Tortilla Chips Recipe
  • How To Melt Cheese Tips
  •  
    For Valentine’s Day, how about chocolate fondue—your choice of dark, milk or white chocolate? Here’s an even richer Chocolate Fondue with Mascarpone recipe.

    You can also spice things up with these Spicy Chocolate Fondue recipe variations.

     

    sugardaddys-230

    Chocolate fondue. Photo courtesy Sugardaddy’s.

     

    RECIPE: SEAFOOD FONDUE

    This recipe was adapted from GourmetSleuth.com.

    Ingredients For 4 People

  • 1 pound* salmon, halibut or other thick-fleshed fish filets
  • 1 pound raw shrimp, shelled, deveined, washed and dried
  • Canola or peanut oil
  • Optional vegetables: bell pepper strips, pearl onions
  • Dipping sauces (see below)
  •  
    *Plan for at least 1/3 pound fish/seafood per person.
     
    Preparation

    1. CUT fish into one-inch cubes or 1/4″ w x 2″ long strips, depending on shape of filets. Keep refrigerated until ready to serve.

    2. SET the table with plates, fondue forks and dips. You can provide individual dip portions, or have guests spoon dips onto their plates. (NOTE: Use only metal fondue forks or bamboo skewers, as wooden skewers can burn in hot oil.)

    3. FILL the fondue pot with oil and heat on the stove until it reaches 350°F. Place the fondue pot on a brazier stand or hot plate on the table, over moderately high heat. Note that for beef or seafood fondue, you must use a stainless steel pot. Ceramic pots aren’t safe with the hot oil.

    4. SPEAR cubes or shrimps and place in the hot oil until cooked.

     
    SEAFOOD FONDUE DIPS

    RECIPE: SPICY COCKTAIL SAUCE

    Ingredients

  • 1 cup ketchup
  • 2 tablespoons cider vinegar
  • 3/4 teaspoon prepared horseradish
  • Dash hot pepper sauce
  •  
    1. COMBINE ingredients and store refrigerated until use.
     
    RECIPE: TARTAR SAUCE

    Ingredients

  • 3/4 cup mayonnaise
  • 2 tablespoons chopped green onions or scallions (green part only)
  • 2 tablespoons drained sweet pickle relish
  • 1 tablespoon drained small capers (chop if large)
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon minced fresh tarragon (or substitute 1 tablespoon minced canned chipotle chiles)
  •  
    1. BLEND all ingredients in medium bowl. Season to taste with salt.
     
    RECIPE: DILL SAUCE

    Ingredients

  • 2/3 cup bottled clam juice
  • 1/2 cup dry white wine
  • 1 1/4 cups crème fraîche or whipping cream
  • 3 tablespoons minced fresh dill
  •  
    1. COMBINE clam juice and wine in a heavy small non-aluminum saucepan. Boil until reduced to 1/3 cup, about 9 minutes. Reduce heat to medium.

    2. WHISK in crème fraîche. Boil until reduced to 1 cup, about 5 minutes. Remove from heat. Stir in dill. Season with salt and pepper.

      

    Comments

    TIP OF THE DAY: Green Bean & Potato Salad

    If you’re thinking of potato salad for game day, how about upping the flavor, color, texture and nutrition with green beans, a.k.a. string beans and snap beans (more about that below).

    Fresh green bean crops are harvested year-round, but are best in early winter, early summer and early fall. Beans picked early in the season are smaller and sweeter. As they mature, they lose flavor and get thicker and tougher.

    “The combination of green beans and red potatoes, sometimes known as Green Beans Pierre, is one of my go-to side dishes,” SAYS Preci D’Silva, who contributed the recipe to Taste Of Home.

    The recipe calls for dried herbs, but trust us: fresh herbs give a much more wonderful punch of flavor. You can use a combination of fresh and dried, depending on what you have on hand (e.g., fresh basil and parsley, dried tarragon). While this recipe uses an oil and vinegar dressing, you can also add green beans into mayonnaise-dressed potato salad.

    While the recipe was developed to serve warm, it is equally delicious at room temperature. Prep time is 30 minutes.

    RECIPE: WARM GREEN BEAN & POTATO SALAD

    Ingredients For 10 Servings

  • 1 pound small red potatoes, quartered
  • 1/4 cup olive oil
  • 2 tablespoons white wine vinegar*
  • 1/2 teaspoon salt
  • 1/8 teaspoon each garlic powder, ground mustard and pepper
  • 1/8 teaspoon each dried basil, parsley flakes and tarragon
  • 1 pound fresh green beans, cut into 2-inch pieces
  • 2 medium tomatoes, coarsely chopped
  • 2 tablespoons chopped onion
  •    

    potato-green-bean-salad-tasteofhome-230r

    Add crunch and flavor to potato salad. Photo courtesy Taste Of Home.

     
    *We love balsamic vinegar so much that we often use it, even though it adds a dark color. White balsamic, created to solve this problem, isn’t real balsamic, and doesn’t taste anything like it. Here’s more about balsamic vinegar.
     

    Preparation

    1. PLACE the potatoes in a large saucepan; add water to cover. Bring to a boil. Cook, uncovered, for 10 minutes. Meanwhile…

    2. WHISK together the oil, vinegar and seasonings in a large bowl.

    3. ADD the green beans to the pot of potatoes; return to a boil. Cook 3-5 minutes longer or until the vegetables are tender. Drain.

    4. ADD to the dressing and toss to coat. Stir in the tomatoes and onion. Serve warm.

     

    organic-bush-burpee-2-230

    Before breeding eliminated it, green beans had a fibrous “string” atop the long ridges and were known as string beans. Photo courtesy Burpee.

     

    GREEN BEANS OR STRING BEANS: THE DIFFERENCE

    String beans got their name because they originally had a string, a tough fiber that ran from one tip to the other. The string had to be removed before cooking. The task was onerous enough that the string was bred out of most varieties. But the name, handed down from generation to generation, lives on.

    The beans also got the name of snap beans, because when you bend them, they snap.

    There are two types of green beans:

  • Bush beans, which have a rounded pod (see photo).
  • Pole beans, which are usually large and relatively flat.
  •  
    Pole beans are also more tender, so if you have a choice, go for the flat beans.

    But whether bush or pole, raw green beans are tender enough to be eaten raw. They are a standard on our crudité platter, and whenever we have them on hand, we add them to green salads, other vegetable salads, grain salads and protein salads (chicken, egg, tuna, etc.).

     

    HOW TO HANDLE GREEN BEANS

    Here’s advice from Produce Pete:

  • Selection: Choose small to medium-size pods that are velvety-looking and bright green, with no signs of wilting or wrinkling. If you’re not sure of the freshness, bend one and see if it snaps. If it’s rubbery and bends, it’s past its prime.
  • Storage: Don’t wash green beans (or any produce) until you’re ready to use them. While it’s always best to use them as soon as you buy them, you can refrigerate them in a paper bag an or unsealed plastic bag for a day or two. If you’ve had them longer and they start to wilt, you may be able to revive them in ice-cold water. Otherwise, you can purée them or add them to soups or stews.
  • Preparation: To cook, simply steam or cook in a small amount of water in a covered pan for five to eight minutes (we steam them in the microwave), adding a dab of butter (or good olive oil), salt and pepper. Don’t overcook or you’ll get a canned green bean flavor.
  • Freezing: String beans freeze well if blanched for two minutes before freezing.
  •   

    Comments

    FOOD FUN: Popchip Snacks

    popchips-guacamole-popper-230

    Make Guacpops with guacamole. Photo
    courtesy PopChips.

     

    A boat-shaped chip demands filling.

    So Popchips* created two snacks using its popular air-popped chips:

    Guacamo Popper

    Ingredients Per Chip

  • 1 Salt & Pepper Popchip
  • 1 dollop of spicy guacamole
  • Red and green jalapeño slices
  •  
    Nachopop

    Ingredients Per Chip

  • 1 Barbeque Popchip
  • Spicy beef
  • Grated cheese
  • Jalapeño slice
  •  

    Popchips are sold nationwide. While we personally love the original (Sea Salt), there’s something for everyone. Flavors include Barbecue, Cheddar & Sour Cream, Hint Of Olive Oil, Nacho Cheese, Salt & Pepper, Sea Salt, Sea Salt & Vinegar, Tuscan Herb, Ranch, Sour Cream & Onion and Sweet Potato.

    That’s a lot of popped chips!

    Here’s our review of the brand, which has been a NIBBLE Top Pick Of The Week.

    Discover more at Popchips.com.
     
    *The brand spells its name popchips, without a capital letter. But we, schooled in editorial techniques that still prevail, can’t leave a proper name uncapitalized.

     

    nacho-popper-230

    Another south of the border snack. Photo courtesy Popchips.

     

      

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    FOOD FUN: Football Pizza

    football-pizza-due-forni-LV-230ps

    Don’t fumble the pizza! Football pizza from Due Forni | Las Vegas.

     

    If you were at Due Forni restaurant, you could order a football pizza. But there’s no need to travel to Austin or Las Vegas: It’s easy to make your own.

    Using your favorite pizza recipe:

    1. STRETCH the dough into a more oblong shape. If you’re using a prepared round crust, you could trim it, but it’s easier to default to the round shape.

    2. PLACE the pepperoni in the center as shown.

    3. CUT strips of mozzarella for the laces.

    4. BAKE as usual.

    Be sure to have extra pizzas ready to be made when this one is devoured!

     

     
      

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