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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: Peanut Butter Brownie Ice Cream Sandwiches

This recipe for peanut butter lovers was contributed by Isabelle Boucher of Crumblog and posted to the recipe section of ILovePeanutButter.com, the website of Peanut Butter & Co.

She used Peanut Butter & Co.’s Dark Chocolate Dreams peanut butter to make the ice cream, and sandwiched it between two layers of brownie.

You can also use the homemade chocolate peanut butter ice cream:

  • Between cookies—butter cookies, chocolate chip, graham or peanut butter cookies, or pizzelles.
  • Between two pieces of chocolate, banana or pound loaf, regular or toasted.
  • In a crêpe. Put the ice cream inside cooled crepe fold and put fresh whipped cream and banana slices on top and chocolate shavings.
  • Atop of a Belgian waffle, folded in half with fruit and chocolate syrup on top.
  •  
    Prep time for the ice cream is 15 minutes, total time with freezing is 4 hours and 15 minutes. You can bake your own brownies (recipe below) or buy them.

       

    Chocolate-Peanut-Butter-Brownie-Ice-Cream-Sandwiches-plated-PBandCo-230

    The best thing since the peanut butter cup. Photo by Isabelle Boucher | Crumblog.

     

    RECIPE: CHOCOLATE PEANUT BUTTER BROWNIE ICE CREAM SANDWICHES

    Ingredients For 16 Sandwiches

    For The Ice Cream

  • 3 cups light cream (18% fat), divided
  • 1 cup granulated sugar, divided
  • ½ cup unsweetened cocoa powder
  • Pinch of salt
  • 4 egg yolks
  • ¾ cup Dark Chocolate Dreams peanut butter
  • ½ teaspoon vanilla extract
  •  
    For The Brownies

  • 3 ounces unsweetened chocolate, roughly chopped
  • ½ cup unsalted butter, cut into cubes
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2 large eggs
  • 1/3 cup all-purpose flour
  •  

    dark-chocolate-dreams-230

    Chocolate is one of the delectable flavors
    from Peanut Butter & Co. See the other 11 PB
    flavors
    .

     

    Preparation

    1. MAKE the ice cream. In a medium saucepan over medium-high heat, whisk together 1-1/2 cups cream, 1/2 cup sugar, cocoa powder and salt. Heat until wisps of steam start to rise from the surface, then remove from heat.

    2. WHISK together the egg yolks and remaining 1/2 cup sugar in a large mixing bowl, until smooth. Pour in a ladleful of the warm cream, whisking vigorously to keep the eggs from curdling. Slowly pour in the remainder of the cream, one or two ladlefuls at a time, whisking constantly as you go. Once all of the cream has been incorporated into the eggs…

    3. POUR the mixture back into the saucepan. Cook over medium heat, stirring constantly with a heat-proof spatula and scraping the bottom of the pan, until the custard is thick enough to coat the back of the spatula.

    4. REMOVE from heat and whisk in the peanut butter, vanilla and remaining 1-1/2 cups cream until smooth. Pour the finished custard into a mixing bowl, and cover with plastic wrap, resting the wrap directly on the surface of the custard to prevent a skin from forming. Refrigerate for at least 1 hour, or until thoroughly chilled.

     

    5. FREEZE the ice cream in the ice cream machine, per the manufacturer’s instructions. Scoop into a freezer safe container, and place in the freezer to firm up while you prepare the brownies. (The ice cream can be made up to a week in advance. If you’ve made it ahead of time, let it rest on the counter for about 5 minutes to soften before assembling the ice cream sandwiches.)

    6. BAKE the brownies. Preheat oven to 350°F. Lightly grease an 11″ × 17″ jelly roll pan with cooking spray, and line with parchment paper.

    7. STIR together the chocolate and butter in a small saucepan set over medium heat, until melted and smooth, about 3-4 minutes. Remove from heat.

    8. COMBINE the chocolate mixture in a large mixing bowl with the sugar, vanilla extract and salt; and stir until smooth. Add the eggs one at a time, beating well after each addition, then add the flour and stir until just barely combined. Pour the batter into the prepared pan, and smooth out the top to create a very thin, evenly distributed layer.

    9. BAKE in the preheated oven for about 8-10 minutes, or until the brownies are set and shiny on top, but still slightly undercooked. Remove from oven and set the pan on a wire rack to cool completely, about 30 minutes.

    10. CUT the brownie layer in half lengthwise to create two long, skinny rectangles, and place in the freezer for 10-15 minutes to firm up.

    11. ASSEMBLE the sandwiches: Run a knife along the edge of the pan to loosen the brownies. Carefully lift one of the rectangles out and transfer to a wire rack, leaving the other half on the cookie sheet.

    12. USING the parchment, carefully flip over the brownie layer in the pan, so that it’s now top-side down. Remove the parchment paper.

    13. WORKING as quickly as possible, spread the ice cream in a smooth, even layer onto the brownie in the pan. Carefully place the remaining brownie on top of the ice cream, doing your best to align the two layers. Wrap tightly with plastic wrap, and transfer to the freezer for at least 2-3 hours, or until completely frozen. When ready to serve…

    14. USE a sharp knife to cut into 8 rectangular pieces, then slice each one diagonally to create 16 triangular sandwiches. Serve right away. Wrap any sandwiches you’re not eating immediately in plastic wrap, and store in the freezer until ready to serve or up to 1 month.

    Find more delicious peanut butter recipes at ILovePeanutButter.com.

      

    Comments

    TIP OF THE DAY: Fruit Soup

    You don’t have to turn on the stove or the oven to make this refreshing dessert: fruit soup.

    Made from fresh or dried fruit, served hot or cold, fruit soups are underrepresented on American menus. Yet, they offer variety year-round.

  • 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, and 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 \Chinese winter melon soup.
  • While fruit soup can be served for dessert, it also can be a first course or an intermezzo between fish and meat courses.
  •    

    blackberry-gazpacho-driscolls-230sq

    Fruit soup in a footed bowl. Photo courtesy Driscoll’s.

     

    Here’s a no cook light summer dessert dessert recipe from berry king Driscoll’s. Made primarily of blackberries, it adds red wine for a sophisticated layer of flavors (some red wines are often described to have hints of blackberry flavor).

    Prep time is 5 minutes. Serve with a piece of shortbread on the side.

     

    http://www.dreamstime.com/royalty-free-stock-photography-blackberries-image11753307

    Fresh blackberries. Photo © Ninette Luz |
    Dreamstime.

     

    RECIPE: BLACKBERRY FRUIT SOUP

    Ingredients For 4 Servings

  • 2 packages (6 ounces each) blackberries
  • 1 cups dry red wine (Cabernet Sauvignon or Pinot Noir, or substitute a teaspoon of balsamic vinegar)
  • 1/4 cups sugar
  • 4 teaspoons fresh lemon juice, or to taste
  • Salt and fresh ground pepper
  • 1/4 cups sour cream or plain yogurt
  • 1 package (6 ounces) Driscoll’s Raspberries
  • 1 package (6 ounes) Driscoll’s Blueberries
  • Fresh mint for garnish
  • Optional topping: crème fraîche, thin lime slice, mascarpone, sour cream, toasted sliced almonds, vanilla yogurt or frozen yogurt
  • Optional: shortbread or other cookie
  •  

    Preparation

    1. PURÉE blackberries, wine and sugar in blender or food processor until smooth. Press through a strainer to remove the seeds. Discard solids.

    2. STIR in lemon juice; season lightly with salt and pepper. Cover and chill several hours or overnight.

    3. LADLE soup into chilled bowls, footed glasses or wine goblets. Drizzle or spoon sour cream on top, and scatter with raspberries and blueberries.

    4. GARNISH each serving with a mint sprig or coarsely chopped mint.
     
    MORE FRUIT SOUP RECIPES

  • Chilled Papaya and Watermelon Soup Recipe
  • Chilled Raspberry Yogurt Soup Recipe
  • Diet Fruit Soup Recipe
  • Simple Fruit Soup Recipe
  •   

    Comments

    FOOD HOLIDAY: Celebrate National Mojito Day

    July 11th is National Mojito Day, and the Hard Rock Cafe is mixing up a storm. They sent us three recipes.

    The classic Mojito is a blend of white rum, club soda, sugar/simple syrup, lime juice, mint leaves and ice. To vary the recipe, mixologists switch out the drink’s original muddled mint flavor with coconut, strawberries or other fruits.

    RECIPE: STRAWBERRY MOJITO

    Ingredients For 1 Drink

  • 1 ounce/3 tablespoons strawberry purée (purée fresh or frozen berries in food processor)
  • 8-10 mint leaves
  • 10 lime cubes*
  • 2 ounces Bacardi Dragonberry Rum†
  • Club soda
  • Garnish: mint sprig, strawberry
  •  
    Preparation

    1. MUDDLE strawberry purée, mint leaves and lime cubes well in a shaker.

    2. ADD rum, pineapple juice and ice and shake with ice.

       

    mojitos-varied-hardrockcafe-230

    Strawberry and classic Mojitos. Photo courtesy Hard Rock Cafe.

     
    3. STRAIN into a Collins glass with optional ice; top with club soda. Garnish with a mint sprig and a notched strawberry.
     
    RECIPE: PINEAPPLE COCONUT MOJITO

    Ingredients For 1 Drink

  • 1 ounce/3 tablespoons Piña Colada mix
  • 4 pineapple chunks
  • 10 lime cubes*
  • 2 ounces Bacardi Coconut Rum
  • ½ ounce pineapple juice
  • Ice
  • Club soda
  • Garnish: mint sprig, toasted coconut
  •  
    *Cut each wedge of fresh lime into three “cubes.” This helps with the muddling.

    †Baccardi Dragonberry rum is flavored with strawberries and dragon fruit. Dragon fruit doesn’t have a lot of flavor per se, but it does enable a more interesting name than simply “strawberry rum.”

     

    MagicalMysteryMojito-cucumber-hardrockcafe-230

    Magical Mystery Mojito. The mystery: How
    can a gin-based drink be called a Mojito?
    Photo courtesy Hard Rock Cafe.

     

     
    Preparation

    1. MUDDLE colada mix, pineapple and lime cubes well in a shaker.

    2. ADD rum, pineapple juice and ice and shake with ice.

    3. STRAIN into a Collins glass with optional ice; top with club soda. Garnish with a mint sprig and a spoonful of toasted coconut.
     
    RECIPE: MAGICAL MYSTERY MOJITO

    We’re not sure why the Hard Rock Cafe calls this gin-based drink a Mojito. Gin does not a Mojito make, so don’t be confused: This is a teaching moment. We love the combination of gin, cucumber and elderflower liqueur. With another name, this is a tasty cocktail. (Our favorite use: elderflower liqueur and sparkling wine are a heavenly combination.)

    Ingredients For 1 Drink

  • ¾ ounce Monin Cucumber Syrup
  • 8-10 mint leaves
  • 1½ ounce Hendrick’s Gin
  • ½ ounce St. Germaine Elderflower Liqueur
  • 1 ounce fresh lime juice
  • Club soda
  • Ice
  • Garnish: cucumber spear and mint sprig
  •  

     
    ‡The cucumber is a fruit native to India; it spread to Europe during Roman times. Cucumber juice is used in traditional Mediterranean and Indian beverages for its cooling effect. Monin Cucumber Syrup can be added to sweet or savory teas, lemonades, cocktails and mocktails.

     
    Preparation

    1. MUDDLE the cucumber syrup and mint leaves well in a shaker.

    2. ADD gin, liqueur and lime juice and shake with ice.

    3. STRAIN into a Collins glass with optional ice; top with club soda. Garnish with a mint sprig and cucumber spear.

     
    MOJITO HISTORY

    The mojito (mo-HEE-toe) is a quintessential Cuban cocktail. The name derives from the African voodoo term mojo, to cast a small spell.

    According to Bacardi Rum, the drink can be traced to 1586, when Sir Francis Drake and his pirates unsuccessfully attempted to sack Havana for its gold. His associate, Richard Drake, was said to have invented a Mojito-like cocktail known as El Draque that was made with aguardiente, a crude forerunner of rum, sugar, lime and mint.

    Around the mid-1800s, when the Bacardi Company was established, rum was substituted and the cocktail became known as a Mojito. Here’s the original Mojito recipe.

      

    Comments

    PRODUCT: How To Enjoy Guava

    As we did an online search for “guava” recently, we were surprised to find that “What color is guava?” scored 2,900 searches last month. There’s obviously an interest in guava. But have you ever tried one?

    Guava, also known as guayaba (the Spanish name) and Bangkok apple, is a round to oval shaped subtropical fruit that is actually classified as a berry.

    Guava is native to Mexico, Central America and northern South America, but is now cultivated in tropic and subtropic belts around the world.

    The skin of the immature fruit is bright green in color, but becomes yellowish green, maroon or yellow when ripe. The flesh is creamy white or rosy pink, depending on the variety. The taste is reminiscent of a cross between an Asian pear and a crab apple: refreshing, fruity, mildly sweet and tart. The texture is firm and crisp, like an Asian pear.

    Guava can be eaten fresh, used in desserts or for nectar/juice, preserves or sauces. A guava contains about four times the amount of vitamin C as an orange.

       

    GUAVA-baldorfood-230

    Some guava varieties have white flesh, others have rosy flesh. Photo courtesy Baldor Food.

     
    Some varieties have an edible rind and small seeds which are also edible. When ripe, the exotic aroma is alluring. One bite will transport you to the tropics!

    Guavas are ripe when the aroma wafts up from the fruit: You can smell it, sweet and musky, without putting it to your nose. Ripe guavas have a two week shelf life if refrigerated, or about a week if left at room temperature.

     

    guava_cake_kuki-s-cookbook-230

    Guava cake, made with guava nectar. Photo courtesy My Recipe Magic. Here’s the recipe.

     

    WAYS TO SERVE GUAVA

    The first way to test the waters could be with a simple box of guava nectar. Ceres, Goya, Hero, Jumex, Kern’s and other brands are available in many food stores.

    You can drink the nectar or use it in recipes: baking, sauces, smoothies, etc.

    If you’re keen on the guava flavor, the next step is to buy a fresh guava and let it ripen. Use it in everyday recipes:

  • Barbecue sauce and salsa (replace other fruit with guava)
  • Cocktails and mocktails
  • Crêpes
  • Dip (mix equal parts of guava preserves and mayonnaise as a dip with shrimp, chicken fingers or crudites)
  • Fruit tarts, bars, fruit breads, etc.(replace peaches with guava in most recipes)
  • Glaze for chicken and pork
  • Sauce: a sweet sauce on cheesecake, ice cream, French toast and pancakes
  • Smoothies and shakes
  • Sorbet and ice cream
  •  
    Here are dozens of recipes from Emeril Lagasse and other Food Network chefs, who use guava in everything from grilled fish to pound cake.

    And here’s an easy savory sauce for grilled proteins from Melissa’s chef Ida Rodriguez.

    RECIPE: SAVORY GUAVA SAUCE

    Ingredients

  • 6 ripe guavas
  • 2 tablespoons vegetable oil
  • 1 small onion finely chopped
  • 1/2 cup vegetable stock
  • 2 teaspoons hot pepper sauce
  •  
    Preparation

    1. CUT each guava in half. Scoop out the pulp and place in a bowl.

    2. HEAT oil in a suacepan and sauté onions until they are soft and translucent. Stir in the remaining ingredients. Cook, stirring constantly, until the sauce thickens.

    By the way, guava is delicious with cream cheese. In our youth, our mom had a passion for cream cheese sandwiches with guava preserves. We always joined in.

      

    Comments

    TIP OF THE DAY: Prosciutto & Peaches

    prosciutto-peaches-charliepalmer-briscola-230sq

    Peaches with prosciutto and a drizzle of
    balsamic, from Briscola by Charlie Palmer in
    Reno’s Grand Sierra Resort.

     

    Juicy summer peaches beg to be enjoyed in as many ways as possible. For a delicious first course or a dessert, pair them with prosciutto and a drizzle of balsamic vinegar—an update to the classic melon or figs with prosciutto.

    To amp up the first course, add fresh chèvre and some lightly dressed mesclun.

    You can also replace the prosciutto with serrano ham. Here’s the difference.

    Serve the dish with prosciutto-friendly Italian white wines such as Italian Moscato, Pinot Grigio or Prosecco; or look northward and grab an Alsatian-style Pinot Gris, Gewürtztraminer or Riesling.

    WHAT IS PROSCIUTTO

    Prosciutto is the Italian word for ham; specifically a dry-cured, uncooked ham that is aged for 400 days or longer. It originated in the hills around Parma, Italy.

     

     

    The pigs are fed a special diet of whey and grains, and the hams are trimmed and massaged with natural sea salt before aging. Prosciutto is served in thin slices, showing off rosy-colored meat with a pearl-white marbling of fat.

    Prosciutto di Parma, called Parma ham in English, is made from only two ingredients—pork leg and sea salt. What makes a great prosciutto is the artisan curing that creates prosciutto crudo (raw prosciutto, distinguished from cooked ham, or prosciutto cotto).

    The pork leg is carefully hand-rubbed with salt. It then passes through a series of curing rooms of different temperatures and humidity levels.

    Prosciutto made in the Parma and Langhirano areas of Italy’s Emilia-Romagna province is D.O.P.-protected by the European Union (in English, it’s D.P.O. or Domaine of Protected Origin). Prosciutto from other cities is also D.O.P. protected, but Prosciutto di Parma is the most famous export.

    Prosciutto-style products are made elsewhere in the world. La Quercia, in Iowa, is a fine domestic producer.

     

    proscuitto-laquercia-murrays-230


    American-made prosciutto from LaQuercia in Iowa. Photo courtesy Murray’s Cheese.

     

    MORE WAYS TO ENJOY PROSCIUTTO

    Prosciutto is served plain as part of an antipasto or appetizer plate. In Italy, restaurants serve prosciutto in overlapping folded-over slices with bread or bread sticks as an appetizer, or wrapped around melon slices, with dates, figs or pears.

    The ham is incorporated into many recipes: wrapped around chicken, rolled with veal scallopini and diced into pasta and risotto. Find recipes at ParmaHam.com.

    But if you want to enjoy it as an Italian ham sandwich—on crusty baguette-style bread with arugula, tomatoes, mozzarella or provolone and a sprinkle of vinagrette—we think it’s an improvement on the American version.

    A drizzle of honey or some honey mustard also works.

      

    Comments

    TIP OF THE DAY: Wood-Planked Seafood

    grilled-oysters-bleunortheastseafood-230

    How delicious: oysters lightly cooked on a
    cedar plank. Photo courtesy Bleu Northeast
    Seafood | Burlington.

     

    Simple yet sophisticated, cedar planking is an easy grilling technique. The wood plank adds a smoky and woodsy flavor to meats, vegetables and especially seafood.

    Executive Chef Doug Paine of Bleu Northeast Seafood in Burlington, Vermont is currently cooking Cedar Plank Roasted Whole Trout with Malt Vinegar, Rhubarb and Dandelion Cole Slaw. A delicious recipe that uses everyday ingredients, Cedar Plank Trout pairs exceptionally well with a farmhouse style saison beer.

    But you can start small. How about grilling oysters?

    RECIPE: WOOD GRILLED OYSTERS

    Ingredients

  • 2 dozen well washed oysters (any variety will work; Chef Paine recipe used Pemaquids)
  • 1 tablespoon fresh grated horseradish (you can substitute prepared horseradish)
  • 1/4 cup raw apple cider vinegar
  • Cedar grilling plank (available everywhere barbecue supplies are sold, or online)
  •  

    Preparation

    1. PREPARE the grill with hard wood. Apple, oak or maple is recommended for flavor. Charcoal or gas will also work, but it won’t have the same smoky aroma.

    2. PLACE the oysters on the grill with the cup side down. Grill them for about 5 minutes or until they open.

    3. USE tongs to remove oysters from the grill and place them on a towel carefully, so as to not spill the juice inside.

    4. ALLOW oysters to cool for a few minutes, then remove the top shell. A paring knife may be needed to cut the oyster from the shell.

    5. SPRINKLE with the grated horseradish and spoon a few drops of vinegar on top. Enjoy with a beer. The two dozen oysters will disappear quickly.

     

    cedar-planks-elizabethkarmelAMZ-230

    Cedar planks add woodsy aroma and flavor to grilled foods. Photo courtesy Elizabeth Karmel | Amazon.

     

      

    Comments

    RECIPE: Asian Cobb Salad

    asian-cobb-east&westYotelNYC-230-1

    This delicious salad is dramatically plated on
    an oval platter, but we had to cut the photo
    in half. Photo courtesy Yotel New York.

     

    We love East-West fusion food, and there’s no better source for it than East & West at Club Lounge in the Yotel New York.

    RECIPE: ASIAN COBB SALAD

    Ingredients For 4 Servings

    For The Salad

  • 1 bag Asian blend mixed greens bags
  • 4 large spicy grilled chicken breasts (marinade recipe below), diced
  • 1 package firm tofu, diced
  • 2 large avocados, diced
  • 2 large red bell peppers, diced
  • 1 cup bean sprouts
  • 2 hard boiled eggs, quartered
  • 1 small golden pineapple, diced large
  • 1 cup sliced toasted almonds
  • Soy Ginger Dressing, recipe below
  •  
    For The Soy Ginger Vinaigrette Dressing

  • 1 celery stalk, diced
  • 1 carrot, diced
  • 1 shallot, diced
  • 1 tablespoon fresh ginger, diced
  • 2 teaspoons sesame seed, toasted
  • 3 tablespoons soy sauce
  • 3/4 cup rice vinegar
  • 1 tablespoon lemon juice
  • 1/4 cup cup mirin
  • 1 cup salad oil (we blended 3/4 cup olive oil with 1/4 cup sesame oil)
  •  
    For The Chicken Marinade

  • 1 cups soy sauce
  • 1 cup olive oil
  • 1 tablespoon peeled ginger, roughly chopped
  • 1/2 cup chili paste (sambal oelek)
  • 1 teaspoon chili flakes
  •  

    Ingredients For The Candied Nuts

  • 1 cup sliced almonds
  • 1/4 cup honey
  • 1 tablespoon Japanese tograshi pepper
  •  
    †The main ingredient in togarashi red pepper seasoning is red pepper flakes. If you want to create a substitute, use cayenne pepper or dried, crushed chiles; sesame seeds; dried, crushed seaweed and dried citrus peel.
     
    Preparation

    1. MARINATE the chicken for 2 hours. In a sauté pan or grill, cook the chicken on a medium heat until the skin gets crispy on one side; flip it and cook the rest of the way (this should take about 10 minutes). Cool and then dice for the salad.

    2. MAKE the candied nuts. Preheat a convection oven to 300°F. While the oven is heating, combine all ingredients in a medium size mixing bowl. Mix thoroughly until the honey coats all of the almonds. Spread them evenly on a large baking sheet (ideally on a silpat) and bake for 10 minutes or until golden brown. Remove from the oven and cool before chopping for the salad.

     

    asian-cobb-east&westYotelNYC-230-2

    The other half of the salad. Photo courtesy Yotel | NYC.

     

    3. MAKE the vinaigrette: Place all ingredients in a blender and process. Strain and reserve for salad.

    4. PLACE mesclun mix in a large salad bowl. Arrange the topping in rows across the salad, keeping like colors separated. This is the most dramatic way of presenting a Cobb Salad. If you prefer, you can pre-toss the salad instead.

    5. SERVE with the vinaigrette on the side.

     
    THE HISTORY OF THE COBB SALAD

    Here’s how the Cobb Salad came to be, plus a recipe for a Cobb Salad Sandwich.

      

    Comments

    RECIPE: Vietnamese Summer Rolls

    Headed to the New York theatre district? Haru, a popular modern Japanese restaurant with several locations in Manhattan (and one in Boston), has opened a new restaurant there.

    Haru recently moved its theatre district location, Haru Broadway, to Haru Times Square. It’s located in the Times Square Building, the former headquarters of the New York Times (229 West 43rd Street).

    In addition to lunch and dinner, there’s a happy hour from 3 p.m. to 6 p.m. (scoot from the matinee to enjoy drinks and light bites), and a private room that holds up to 15.

    One of our favorite items on the menu is the Trio Of Fish Tacos, a fusion dish that uses taco shells made from wonton dough. Three full-size tacos are filled with three different sashimi blends: tuna with cherry tomato salsa, salmon with avocado and striped bass with apple yuzu ceviche sauce.

    Here’s the recipe if you want to try it at home.

    Another recipe that can be made by any home cook is summer rolls. Summer rolls, a Vietnamese specialty, are never fried but served in an uncooked rice noodle wrap. Here’s the recipe, with an explanation below about the differences among summer rolls, spring rolls and egg rolls.

       

    japanese-tacos-haru-230

    Our favorite dish: Three Fish Tacos. Photo courtesy Haru.

     

     

    summer-rolls-haru-230r

    An overhead view of summer rolls you can
    make at home with this recipe. Photo courtesy Haru.

     

    SPRING ROLLS VS. SUMMER ROLLS VS. EGG ROLLS

  • Summer rolls are never fried, but made of cooked and raw ingredients wrapped in rice paper. Summer rolls are typically filled with pork and/or shrimp, rice vermicelli (noodles) and fresh herbs such as basil, cilantro or mint. Summer rolls are served with a dipping sauce made of hoisin sauce and peanut butter, flavored with garlic; or a sweet and hot red chili sauce (served by Haru); or a ginger shallot sauce.
  • Spring rolls, on the other hand, are always fried. Spring rolls are also made of rice flour dough and filled with pork and/or shrimp, plus bean thread vermicelli and shredded cabbage. They are often much narrower than summer rolls. In the U.S., you’ll also find vegetarian summer rolls, filled with mango and cucumber or other choices. The dipping sauce for spring rolls is typically a blend of rice wine vinegar and soy sauce (or tamari) with minced scallions and a splash of toasted sesame oil.
  • Egg rolls are fried, like spring rolls, but the dough is different. It’s a wheat dough that contains eggs, hence the name. The filling varies by the chef: chopped shrimp, ground beef, ground chicken or turkey, matchstick-sliced pork or Chinese sausage. Minced cabbage, carrots, garlic, ginger and mushrooms round out popular recipes.
  •  

      

    Comments

    FOOD HOLIDAY: National Strawberry Sundae Day

    Strawberry sundaes have gone out of style. As each new generation comes up with favorite flavors (Cookie Dough, Peanut Butter Cup, Red Velvet Cake), strawberry, an “original” ice cream flavor, has receded into the shadows. When was the last time you saw, much less ordered, a strawberry sundae?

    Today, National Strawberry Sundae Day, is the time to give this classic its due.

    You can make it with vanilla or strawberry ice cream—or both. You can use frozen yogurt instead of ice cream. You can combine a scoop of strawberry ice cream with a scoop of strawberry sorbet. You can even go Creamsicle-style by combining strawberry sorbet with vanilla ice cream.

    Since lush summer strawberries beckon, there’s no need to buy a cloying, HFCS-laden strawberry syrup. Here’s all you need to do.

     

    vanilla-ice-cream-bonne-maman-230

    A strawberry sundae with vanilla ice cream. Photo courtesy Bonne Maman.

     
    RECIPE: STRAWBERRY SUNDAE

    Ingredients

  • Strawberry ice cream or sorbet and/or vanilla ice cream
  • Strawberry jam or preserves
  • 1 squeeze fresh lemon juice
  • Orange liqueur (e.g. Grand Marnier) or spirit of choice (e.g. scotch or vodka)
  • Fresh strawberries, cleaned, hulled and sliced
  • Optional: whipped cream
  •  
    Preparation

    1. CHOOSE a dish. You don’t need sundae or parfait dishes: A bowl, glass or wine glass will do. (The photo above uses a rocks glass.)

    2. PREPARE the strawberry sauce. Dilute strawberry jam with orange liqueur to taste. Add lemon juice to taste. Add a tablespoon or more of warm water to achieve desired consistency.

    3. SCOOP ice cream/sorbet into dish. Top with strawberry sauce, sliced strawberries and optional whipped cream. Dig in.

      

    Comments

    RECIPE: BLT Pasta Salad

    blt-pasta-salad-davidvenableQVC-230

    Like BLTs? Here’s a BLT Pasta Salad. Photo
    courtesy QVC.

     

    “Everyone needs a good pasta salad recipe for the summer,” says QVC chef David Venable. Here’s a fun pasta salad: a BLT Pasta Salad with Arugula, Bacon & Feta Cheese.

    It deconstructs a BLT sandwich, using baby arugula for the lettuce and adding cheese and chicken so it has the protein to serve as a luncheon or dinner salad.

    But, you can leave out the cheese and chicken and serve it as a side salad.

    David advises, “If you want to serve it as a side salad, this recipe is a flavor-packed side dish that would pair perfectly with anything from ribs to grilled salmon.”

    Add optional croutons for a fully deconstructed BLT sandwich.

     
    RECIPE: BLT PASTA SALAD

    Ingredients For 6 Servings

  • 16-ounce box farfalle (bow tie) pasta
  • 1/2 pound bacon, cooked and crumbled
  • 1/4 cup green onions, thinly sliced
  • 1 pint cherry tomatoes, halved
  • 1/2-3/4 pound baby arugula
  • 4 ounces feta cheese, crumbled (substitute goat or blue cheese)
  • 1 cup cooked or grilled chicken pieces (optional)
  • 1/2 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1 teaspoon lemon rind, grated
  • 1 teaspoon Dijon mustard
  • Salt and pepper, to taste
  • Optional: homemade garlic croutons
  •  
    Preparation

    1. COOK the pasta according to the package directions. Drain well.

    2. TRANSFER the pasta to a large serving bowl. Add the bacon, green onions, cherry tomatoes, and arugula to the warm pasta. Add feta cheese and optional chicken and toss.

    3. WHISK together the balsamic vinegar, lemon rind and mustard in a small bowl. Gradually add the olive oil in a slow, steady stream, whisking until blended. Whisk in the salt and pepper, to taste.

    4. POUR the vinaigrette into the pasta salad and toss until well coated. Serve warm.

     
    Find more of David Venable’s recipes at QVC.com.
     
      

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