THE NIBBLE Gourmet News & Views
Trends, Products & Items Of Note In The World Of Specialty Foods
Read all of our content on TheNibble.com, the online magazine about specialty food.
Archive for Tip Of The Day
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June 19, 2008 at 8:55 am
· Filed under Cocktails & Spirits, Tip Of The Day
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Try adding some tangy yuzu juice to your next frozen daiquiri for an new twist on a classic cocktail. |
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The Yuzu Daiquiri is poised to be a new favorite. Buy yuzu juice (an Asian citrus) at your specialty food store and make this recipe, courtesy of Riingo restaurant in New York City: Take 4 sprigs of mint, 4 raspberries, 2 tablespoons sugar, a dash of simple syrup, 1/2 ounce yuzu juice and 2.5 ounces of Bacardi rum. In a mixing glass, muddle the mint, raspberries, sugar, simple syrup and yuzu juice. Add ice and rum and shake vigorously. Strain and serve up in a martini glass. Garnish with a sprig of mint. Head over to THE NIBBLE for more cocktail recipes. |
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June 17, 2008 at 9:48 am
· Filed under Vegetables, Cheese/Yogurt/Dairy, Tip Of The Day
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| Fruits are frequently served with cheese, but vegetables are also a traditional accompaniment. Italians serve goat cheeses with radishes and pecorino romano with fava beans. Tomatoes in season are always delicious. Marinated vegetables—always part of a good antipasto—are a refreshing complement. Experiment to see what pairings you like best. Click here to learn more about fine cheese at THE NIBBLE. |
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Cheese and vegetables make a delicious
combination, these goat cheeses from
Harley Farms already have herbs and veggies mixed in. |
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June 13, 2008 at 8:25 am
· Filed under Cocktails & Spirits, Tip Of The Day
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| Whether you drink spring water, single malt scotch or premium vodka, using an ice cube made of tap water drops chlorine and fluorine into your deluxe beverage. The solution: Fill your ice cube tray with good bottled water. The cost is negligible compared to the cost of the rest of the contents of the glass. ISI North America makes nifty color-coded ice cube trays with a built-in lid that stack easily, so you can tell tell your “designer ice” from the everyday ice you’d drop into your cola. Read THE NIBBLE’s full review. And for creative cocktail recipes and reviews of our favorite mixers and spirits, check out our Cocktails & Spirits section. |
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Don’t forget the iSi Orka ice cube trays for your next cocktail party.
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June 11, 2008 at 8:56 am
· Filed under Condiments, Tip Of The Day
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Next time you reach for some ketchup to go with your fries, try a gourmet tomato chutney instead. |
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It’s a no-brainer to substitute high-quality specialty ketchups for the corn-syrup-laden ones from the supermarket. But an even better idea is to top your burger or sandwich with tomato chutney. A savory, not sweet, chutney has deep tomato intensity along with spiciness to add real zing to that burger. Coriander chutney is another super condiment for burgers. In fact, divide your burger and enjoy half and half! To read more about gourmet condiments head over to THE NIBBLE—including our review of more than 42 gourmet ketchups. |
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June 10, 2008 at 8:43 am
· Filed under Salts/Seasonings, Tip Of The Day
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| Today is Herbs & Spices Day, so be sure to season liberally! Become a spice mixologist and create your own custom blends. Rosemary and thyme work well together, as do dill and tarragon; but these are just two of countless starting points. Experimenting is key—you may have to adjust proportions and combinations numerous times before you strike gold. Another tip: Make sure your spices are fresh. They aren’t meant to last forever. Check out THE NIBBLE’s spice care courtesy of McCormick. |
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Always make sure to use fresh spices and adjust seasoning blends to your personal taste. |
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June 6, 2008 at 8:50 am
· Filed under Fruits & Nuts, Tip Of The Day
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Turn semi-frozen strawberries into a tasty—
and textured—frozen snack. For a more sophisticated look, freeze them in iSi Orka ice cube trays. |
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Stock up on bags of your favorite frozen fruits. You can use them for cold soups, with stewed meats, in marinades and much more. To make fruit popsicles, combine semi-melted frozen fruit and your favorite fruit juice, spritzer or juice cocktail in a blender. Press “chop” a few times until the mixture is smooth but still has visible chunks of fruit. Transfer into popsicle molds and freeze. For for more dessert ideas, take a look at THE NIBBLE’s Gourmet Desserts section. |
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June 4, 2008 at 2:11 pm
· Filed under Cookies/Cake/Pastry, Tip Of The Day
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| Turn plain tarts into ravishing beauties with creative garnishing. Some chocolate curls or rolls, a mint sprig, a few raspberries or a slice of star fruit, combined with a dab of crème fraîche or whipped cream, can turn something simple into something special. Read THE NIBBLE’s article on Garnish Glamour for dozens of ideas for both sweet and savory foods. |
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Put your own garnish on these tarts made from Clearbrook Farms Tart Kits, a Nibble Top Pick. |
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June 3, 2008 at 9:16 am
· Filed under Vegetables, Cheese/Yogurt/Dairy, Tip Of The Day
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A lovely blue quail egg next to its larger cousin, the chicken egg. Learn about the different types of eggs at TheNibble.com.
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June 3rd is National Egg Day, and an opportunity to expand our horizons. Quail eggs are small and beautifully speckled in blue and brown. They make a spectacular first course or salad course, hard-boiled and nestled at the front of a lightly-dressed mesclun salad (set 3 eggs in a lettuce leaf “cup”). Check locally for quail eggs or search for them online. Boil the eggs for 5 minutes with a teaspoon of vinegar, and serve them warm or at room temperature in the shell. Provide ramekins of salt water so diners can simultaneously rinse and salt their eggs after they’ve peeled them. Snip some fresh herbs (chives, parsley, dill) into the salad, and you have an exciting dish that takes very little time to make. For more salad ideas, head over to THE NIBBLE’s Vegetables & Salad section. |
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June 2, 2008 at 3:59 pm
· Filed under Vegetables, Cheese/Yogurt/Dairy, Tip Of The Day
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| The most impressive courses can also be the simplest to make, a point that this easy dish proves. Starting with roasted or grilled red and orange bell peppers, alternate slices of fresh salted mozzarella, prosciutto and peppers to make a layered “Napoleon.” Top with whole basil leaves. You can make a short stack or, for a heartier course, make a tall stack and skewer with a long toothpick. Sprinkle the plate with shredded basil and extra virgin olive oil or a balsamic vinaigrette. In the summer, use delicious local tomatoes instead of peppers; when standard tomatoes aren’t in season, decorate the plate with a few yellow and orange grape tomatoes. Find more salad ideas for first courses at THE NIBBLE online magazine. And read up on all cheeses in THE NIBBLE’S Gourmet Cheese section. |
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This napoleon is made from Mozzarella Fresca, a Nibble Top Pick Of The Week. |
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May 30, 2008 at 8:35 am
· Filed under Vegetables, Oil/Vinegar/Dressing, Tip Of The Day
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 Make a sweet spring salad from antioxidant- and fiber-rich spinach.
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Here’s a variation on a spinach salad that’s especially spring-like: Take a bag (10 ounces) of baby spinach, 2 cups of sugar snap peas or pea pods and 2 cups of sliced strawberries. Cut half a medium red onion or a sweet Vidalia onion into thin slices. Add a 1/2 cup of sliced unsalted almonds, raw or toasted. Toss with a honey vinaigrette: 3 tablespoons of olive oil, 2 tablespoons of vinegar (balsamic, wine or cider) and 1 teaspoon to 1 tablespoon of honey, depending on how sweet you like it. If you have lavender honey, it’s a home run! Head over to THE NIBBLE’s Vegetables & Salad section for more ideas. And for additional dressing recipes and reviews, see our Oils, Vinegars & Salad Dressings section. |
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