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Recipe: Barack Obama’s Tuna Salad

What to eat while you’re watching the inauguration? Presidential tuna salad!

When President-elect Barack Obama made tuna salad with his family on “60 Minutes” earlier this year, he used this recipe, specifying troll-caught albacore (more about that below):

Presidential Tuna Salad Sandwiches

Ingredients

– Two 6-ounce cans of U.S. troll-caught albacore
– 2 tablespoons of mayonnaise
– 1 lemon, juiced
– 1 tablespoon of sweet pickle relish
– Salt and pepper to taste
– 8 slices of bread
– Lettuce and tomato slices to serve
– Use local, organic ingredients where possible


Our favorite canned tuna, from G’day Gourmet, a
NIBBLE Top Pick Of The Week.
Preparation

1. Mix all but the last two ingredients together to make tuna salad.
2. Assemble sandwiches with lettuce and tomato. Makes 4 sandwiches.
3. More serving ideas: Albacore tuna goes particularly well with lemon, red peppers, tomatoes, beans, capers, olives, anchovies, onion, eggs, avocado and cheese.

A Lesson In Sustainability

U.S. Troll-Caught: Using U.S.-caught tuna supports fishing communities in the Washington, Oregon and California area. Eighty percent of seafood consumed in the U.S. is imported, some from countries that have lower environmental and sustainability standards. U.S. fisheries are some of the most regulated in the world; fishers must adhere to strict environmental regulations and quotas that ensure the ongoing health of the marine environment.

Fewer food miles: Caught in the Pacific Northwest and canned at local canneries in Oregon, Washington and California, the distance U.S. albacore travels from ocean to plate is significantly lower.

Sustainably And Ethically Caught: Trolling is a low-impact method where small, barbless hooks are used to catch albacore one at a time. The Monterey Bay Aquarium’s Seafood Watch program gives US troll-caught albacore a “green” rating, the highest obtainable. Trolling is one of the most environmentally-sound fishing methods; for a full explanation visit Monterey Bay Aquarium’s website: http://www.montereybayaquarium.org. (Read our article on Sustainable Seafood.)

Omega-3 Fatty Acids: Get up to six-times the heart–healthy omega-3s from your tuna sandwich. Cooked just once in the can, custom-canned U.S. albacore retains all its good fats (omega-3s). Health experts recommend eating omega-3 rich fish, including albacore, at least twice a week. According to the American Heart Association, research on omega-3s suggests they may reduce the risk of diabetes, reduce insulin resistance in people with diabetes, enhance bone density, inhibit proliferation of cancer cells in the breast, prostate and colon, and improve skin condition by curbing psoriasis. Inflammatory diseases such as rheumatoid arthritis, ulcerative colitis and Crohn’s disease seem to improve with more omega-3s. In infants, it improves cognition and visual acuity.

Less Trace Metals: With tuna, the larger the fish, the higher the amounts of accumulated metals, including mercury. Trolling catches younger and smaller albacore weighing between 5 and 15 pounds. These juvenile albacore have significantly lower levels of mercury. The Oregon State University conducted a study in 2004 to determine mercury levels of North Pacific troll-caught albacore. These tuna were found to have low total mercury concentrations (average 0.14 ppm), very low compared to the 1.0 ppm methylmercury action level set by the FDA and comparable to “light tuna” or Skipjack. Read the full report at http://wfoa-tuna.org/health/mercurystatement0206.pdf.

Custom-canned albacore is available across the U.S., labeled as “U.S. troll-caught”, “Product of the U.S.” or “U.S.-caught”. Some quality brands are:

High Seas Gourmet Albacore Tuna: highseastuna.com
Wild Planet Inc.: 1wildplanet.com
Henry & Lisa’s American Tuna Company: pacificfleettuna.com
Island Trollers: islandtrollers.com
Arrowac Fisheries Inc.: arrowac-merco.com
Mary Lu Seafoods: maryluseafoods.com
Kimmel’s New Day Fisheries: newdayfisheries.com
Papa George Tuna: papageorgetuna.com
Shamrock Albacore: albatuna.com/Shamrock.htm
Two Fishers Gourmet Albacore: twofishersgourmetseafood.com
Wild Pacific Seafood: wildpacificseafood.com

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BOOK: Great Chefs Cook Vegan

Great Chefs Cook Vegan by Linda Long How popular is veganism? Popular enough to have inspired a gorgeous new cookbook, Great Chefs Cook Vegan, by Linda Long, with recipes by 25 of today’s most lauded chefs, including Dan Barber, David Burke, Cat Cora, Daniel Boulud, Todd English, Suzanne Goin, Thomas Keller, Gabriel Kreuther, Eric Ripert, Marcus Samuelsson, Charlie Trotter and Jean-George Vongerichten. Each chef contributes a three- or four-course vegan meal with beautiful photographs of each recipe. Examples include Baby Beet Salad With Pistachio Vinaigrette & Chickpea Fritters, Sweet Pea Ravioli With Sautéed Pea Leaves, Stuffed Baby Bell Peppers With Sunflower Seed Risotto, and Chocolate Cake With A Chocolate Truffle Molten Center. Yum—what time shall we be there for dinner?
A vegan diet is more restrictive than a vegetarian diet. Vegans exclude any type of animal product, including eggs, dairy and honey. The diet focuses on whole grains, vegetables, fruits, beans and legumes, is low in fat, contains no cholesterol and is rich in fiber and nutrients. And, in the hands of great chefs, the food tastes as wonderful as anything else they cook, as you’ll see when you start cooking up a storm from this cookbook.

Get a FREE Backpack when you spend $100 or more.

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RECIPE: Low-Calorie Creamy Dip & Dressing

Crudites & Dip

Salad Dressing

A dip or dressing with half the calories tastes just as good—maybe even better! Top photo courtesy Vermont Creamery. Bottom photo courtesy Betty Crocker.

 

With those New Year’s resolutions that include “lose weight,” substituting mustard for mayonnaise wherever possible is an easy switch. French’s claims that, simply by substituting mustard for mayonnaise on your sandwiches three times a week, you could lose a minimum of four pounds per year.

To that, we’d add: Try Dijon mustard instead of sugar-laden ketchup as a dip for fries and on burgers. Mustard has no fat, no carbohydrates, is gluten-free and has as few as 5 calories per teaspoon (honey mustard has more). Ketchup has about the same calories (15 per tablespoon), but it’s mostly sugar, and thus 4-5g of carbs, compared to 0g for the mustard.

Mustard is an extremely versatile ingredient. Dijon is often used to add flavor to vinaigrettes, soups, sauces, as well as dips. You can vary the flavors with horseradish mustard, walnut mustard, spicy mustard.

The mustard at your specialty food store should be a gourmet paradise; a better supermarket also has a lot of choice.

Here’s a tasty cucumber dip recipe from French’s. At 45 calories per 2-tablespoon serving, it beats mayo-based dips that start at 100 calories for a single tablespoon.
 

RECIPE: COOL & CREAMY CUCUMBER DIP & DRESSING

Prep time is 15 minutes.
 
Ingredients For 1-1/3 Cups

  • 1 large cucumber, peeled, seeded and coarsely chopped
  • 1/2 cup reduced-fat sour cream or nonfat yogurt
  • 2 tablespoons chopped fresh dill weed or 2 teaspoons dried dill weed
  • 2 tablespoons honey Dijon mustard or spicy brown mustard
  • 1 tablespoon olive oil
  • 1 tablespoon cider vinegar
  • 1 clove garlic, pressed
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper
  •  
    Preparation

    1. COMBINE all ingredients in a blender or food processor. Cover; process until well blended. Transfer to covered container; chill in the refrigerator.

    2. SERVE with salad greens or crudités.
     
    Nutritional amount per 2 tablespoon serving: 45 calories, 4g fat, 2g saturated fat, 1g protein,
    2g carbohydrates, 0g dietary fiber, 2g net carbs, 8mg cholesterol, 61mg sodium.
     
    *Honey mustard is higher in calories. If you want honey mustard flavor without them, sweeten regular Dijon mustard with your noncaloric sweetener of choice. It’s that easy!

      

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    RECIPES: Cocktails For Christmas

    Haven’t thought of a special Christmas cocktail yet? There’s still time to get some cranberry juice cocktail and add it to vodka, gin or rum. Pick a Martini or Mojito (the martini is easier) and make a cranberry version as your house “Christmas cocktail.”

    Cranberry Martini recipes (simplest version: cranberry juice, vodka or gin, lime)
    Cranberry Mojito recipe (cranberry juice cocktail, mint leaves, brown sugar cubes, lime and ideally, sugar cane swizzle sticks)

    Mint sprigs and fresh cranberries for garnish help with the green and red holiday theme. Merry Christmas from all of us at THE NIBBLE!

    cranberry-martini-230

    Deck the halls with a cranberry martini. Photo by Penny Burt | IST.

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    RECIPES: Name Chefs Feed Your Family For $10

    Time Magazine dug into “recession dining” and had six chefs develop dinner for a family of four for $10. Some aren’t brain science, but others are inspired, like Tom Colicchio’s Fennel Pork Loin. The “menu” includes:

    * Tom Colicchio’s (Craft Restaurant, NYC) Fennel Pork Loin and Pasta Vegetarienne

    * Tyler Florence’s (The Food Network) Roast Chicken With Lemon, Garlic and Fresh Bay Leaves

    * David Myers’ (Sona, Los Angeles) Spaghetti With Pancetta and Chili Flakes

    * Eric Ripert’s (Le Bernardin, NYC) Rice & Beans, Green Salad and Banana Flambé

    * Charlie Palmer’s (Aureole, NYC) Orecchiette Pasta “Risotto” With Pancetta and Goat Cheese

    * Suzanne Goin’s (Lucques, Los Angeles) Braised Chicken With Paprika Onions, Cous Couse and Date Relish

    Dig in to the Recession Gourmet Recipes.

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