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Archive for Tip Of The Day

TIP OF THE DAY: Stenciled Cheese For Holidays (St. Patrick’s Day, Valentine’s Day, Christmas…)

Add a little luck of the Irish to cheese and other foods, by creating a shamrock garnish made of herbs.

You can apply the same technique to other themes: Mother’s Day and Valentine’s Day hearts, stars for Christmas, Independence Day and New Year’s, pumpkins for Halloween, and so forth.

You also can use edible glitter, which provides no flavor but adds gorgeous color.

Spices allow you to play with the colors of the garnish, for example:

  • For Christmas, make separate stencils for green herbs and red spices.
  • Red spices for hearts: cayenne, chile flakes, kebab masala, paprika, red tandoori spice blend.
  • Yellow spices or gold glitter for stars: coriander seeds, cumin, curry, fenugreek, ras el hanout, turmeric.
  • Orange spices for Halloween and Thanksgiving: Cajun seasoning, tandoori masala.
  •  
    RECIPE: STENCILED CHEESE

    Select any cheese(s) that’s moist enough to hold the herbs: burrata, cream cheese log, goat cheese log, feta, fresh mozzarella, paneer, queso panela or ricotta salata.

    Print out the shamrock stencil (or other design) here. Print out a few copies for cutting practice.

    You can make a regular stencil or a reverse stencil, both shown in the photo.

    Ingredients

  • Assorted fresh herbs, finely chopped
  • Cheese(s) of choice
  • Paper stencil
  • Small piece plastic wrap
  • For serving: bread, crackers, fruit
  •  
    ________________
    *Blend two or three herbs: dill, chervil, chives, parsley or tarragon, etc.

     

    Shamrock Cheese

    Herb & Spice Colors

    [1] Shamrock style with a stencil (photo and recipe idea courtesy Vermont Creamery). [2] Spices and herbs provide colors for any occasion (photo courtesy Renegade Expressions).

     
    Preparation

    1. CUT out the shamrock stencil and press it firmly onto the cheese.

    2. PRESS the herbs into the stencil. You can place a piece of plastic wrap over the herbs for easier pressing.

    3. GENTLY PEEL off the plastic and stencil. Clean the lines with a pointed tweezers, as needed.

    4. SERVE with bread, crackers and fruit (apples, grapes, orange/mandarin segments, pears, etc).
     
     
    TIP FOR SLICED FRUIT

    Instead of coating apples or pears in lemon juice to keep them from browning, coat them in calcium-fortified 100% apple juice.

    Here are more ways to keep fruits from browning.

      

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    TIP OF THE DAY: The Best Irish Coffee Recipe?

    Irish Coffee

    Irish Coffee Glass

    Irish Espresso

    [1] The Irish Coffee recipe from Tim Herlihy of Tullamore D.E.W.. [2] The traditional stemmed Irish Coffee glass (photo courtesy Barmano). [3]Irish espresso, a riff on Irish Coffee (recipe #3 below, photo courtesy Tullamore D.E.W.)

     

    January 25th is National Irish Coffee Day, and for that occasion we received an Irish Coffee recipe created by Tullamore D.E.W. Brand Ambassador Tim Herlihy.

    Tim may have consumed more, different Irish Coffee recipes than anyone else. So when he created his own recipe, we paid attention. It’s now the off dial Irish Coffee recipe of Tullamore D.E.W., our favorite Irish whiskey, a version of the original

    The first appeared in the U.S. in 1952 when journalist Stan Delaplane tasted it in Ireland and convinced his friend, the owner of the Buena Vista Café in San Francisco, to put Irish Coffee on his menu (it was made with Tullamore D.E.W.).

    Tim crafted his version after the Irish Coffee first made in 1943 thrown together in 1943 for cold travelers in a chilly seaplane terminal in Ireland (the scoop).

    Tim likes it as an after-dinner drink; but it can warm you up anytime. Bartender’s Tip: With all hot drink recipes, preheat the goblet or mug by first rinsing it with hot water (we use the microwave).

    If you don’t like coffee, a recipe for Irish Hot Chocolate follows (recipe #3).

    RECIPE #1: TIM HERLIHY’S TULLAMORE D.E.W. IRISH COFFEE

    Ingredients Per Drink

  • 1½ parts Tullamore D.E.W. Original
  • 1½ parts strong brewed coffee (Tim’s Pick: any premium dark roast)
  • ½ parts demerara sugar (substitute other raw sugar or light brown sugar)
  • Lightly whipped heavy cream
  • Cinnamon or nutmeg
  •  
    Preparation

    1. PREHEAT a clear-stemmed glass with very hot water. Add the sugar and brewed coffee and stir well until the sugar has melted. Then stir in the Tullamore D.E.W.

    2. GENTLY WHIP the heavy cream by shaking it in a blender bottle, a.k.a. with a protein shaker with blender ball. We love this shaker, for scrambled eggs, instant soups and drinks, etc. and mixes (Here’s our review).

    You want a still somewhat loose, not stiff consistency. (You can also achieve this with a hand mixer.)

    3. POUR the cream over the back of a hot teaspoon to create the top layer of the drink, and prevent the cream from penetrating the coffee layer.

    4. GARNISH with grated nutmeg or cinnamon.

    Variations From THE NIBBLE

  • For a less sweet drink, don’t add sweeten the whipped cream, as is common in the U.S.
  • Add some “green,” add 2 teaspoons creme de menthe instead of the creme de menthe (or in addition to it, for a very strong drink), mixed in with the coffee; or drizzle some over the whipped cream top.
  • Ditto, Bailey’s Irish Cream or other Irish cream liqueur.
  •  
    RECIPE #2: IRISH ESPRESSO (IRISH COFFEE SHOTS)

    Traditional Irish coffee combines whiskey, brown sugar, black coffee and heavy cream. In these shots, coffee liqueur substitutes for the coffee and sugar, and Irish cream liqueur takes the place of the whiskey and cream.

    Ingredients Per Drink

  • 4 teaspoons/20ml Tullamore D.E.W. Original Irish Whiskey
  • 2 teaspoons/10ml premium coffee liqueur
  • 2 teaspoons/10ml heavy cream
  • Garnish: coffee beans (we substitute chocolate-covered coffee beans)
  •  
    Preparation

    1. ADD the Tullamore D.E.W. and coffee liqueur to a mixing glass. Stir and pour into shot glasses.

    2. THICKEN the heavy cream slightly with a hand-held mixer or blender bottle. Top each shot with fresh cream and garnish with coffee beans.

    RECIPE #3: IRISH HOT CHOCOLATE

    Ingredients Per Drink

  • 1-1/2 to 2 ounces Irish Whiskey
  • 6 ounces good quality hot chocolate
  • Garnish: chocolate flakes (shave a chocolate bar)
  •  
    Preparation

    1. COMBINE the ingredients in a goblet or mug. Add the whipped cream. Sprinkle with chocolate flakes.

     

    WHAT MAKES IRISH WHISKEY DIFFERENT

    There are several distinct styles of whiskey in the world—American (rye and bourbon), Irish, Canadian and Scotch.

    While all are produced in a broadly similar way, there are substantial differences in the final product that are based on the choice of grains, the type of still, the number of distillations, the maturation period and the type of oak barrels in which the whiskey is matured.

    The end result is that each country’s whiskey has its own distinctive characteristics.

    Irish whiskey is smooth and clean-tasting, a result of triple distillation. It’s the only triple-distilled whiskey in the world. Here’s the scoop.

    Whiskey vs. whisky.

    The word comes from the the Gaelic uisce, pronounced ISH-ka, and the Scottish uisge, pronounced USH-ka. They became isky and usky and then evolved to the modern English whisky.

    Canadians spell “whisky” without the “e,” as do the Scots and most other countries except Ireland and the U.S.

    Scholars can’t determine why the “e” was dropped by the Scots many centuries ago. One theory is that the Irish made whiskey first and pronounced it with a broad “e.” When the Scots began to make it, they dropped the “e” to differentiate their product.

    A 1968 directive of the Bureau of Alcohol, Tobacco and Firearms specifies “whisky” as the official U.S. spelling, but allows the alternative spelling, “whiskey,” which most U.S. producers prefer.

    Check out the language of whiskey in our Whiskey Glossary.

    ALCOHOL DISTILLATION

    Alcohol distillation was discovered in the late eighth century by an Arab scholar, Abu Masa Jabir ibn Hayyam, “the father of modern chemistry.” Among other discoveries were acetic acid, citric acid, tartaric acid, hydrochloric acid, nitric acid and aqua regia, one of the few substances that can dissolve gold, and crystalization.

    Jabir invented many types of now-basic chemical laboratory equipment. One was the alembic still, the al-ambiq.

    When Jabir distilled wine, he created the world’s first distilled alcohol, and discovered a liquid that had benefits as medicine.

    Since this equipment was often used to boil powdered antimony into a liquid called al-kohl (used to make the cosmetic kohl), the liquid became known as alcohol and the al-ambiq became the modern alembic still.

     

    Abu-Musa-Jabir-ibn-Hayyan

    The First Still

    Early Alembic Still

    [4] A 15th-century portrait of Abu Musa Jabir ibn Hayyan, also known as Geber (courtesy Wikipedia). [5] His early distillation still. [6] A later illustration of the early alembic still (still images courtesy Crystal Links).

     
    Distillation remained a secret process, handed down orally. It was ultimately shared with monks in Spain, who also used it for medicinal purposes, adding herbs and other botanicals to create distillations such as Benedictine and Chartreuse.

    Missionary monks brought the recipe to Ireland.

    The secret process for distilling alcohol from wine was written down for the first time in a European language around 1300. It was accomplished by Arnaldus de Villanova (Arnald of Villanova), a Spanish physician, scholar and professor of medicine in Montpellier, France, who was fluent in several languages including Arabic. (He also discovered carbon dioxide and developed pure alcohol).

    He called the distilled alcohol aqua vitae, water of life. It translated to aquavit (Scandinavia), eau de vie (France) and vodka (Poland and Russia).

    Villanova believed it would “prolong life, clear away ill humors, revive the heart and maintain youth.” Others claimed it also alleviated diseases of the brain, nerves and joints; calmed toothaches; cured blindness, speech defects and paralysis; and warded off the Black Death. (Needless to say, it does none of these things, except perhaps putting one to sleep so as not to feel the tooth ache.)

    In 1478, 48 years after the invention of the printing press, the first book on distillation was published. It became a best-seller, with 14 printings in 20 years.

    [source]

      

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    TIP OF THE DAY: Reuben Sandwich Day & Recipe For Reuben Muffins

    Reuben Sandwich

    Reuben On Marble Rye

    Turkey Reuben On Rye

    [1] A classic Reuben Sandwich (photo J. Java |Fotolia). [2] A Reuben on marble rye (photo courtesy Boar’s Head). [3] A Turkey Reuben on plain rye instead of pumpernickel (photo National Turkey Federation).

     

    In 2013, March 14th was declared National Reuben Sandwich Day by the city of Omaha, birthplace of the Reuben Sandwich.

    HISTORY OF THE REUBEN SANDWICH

    As the story goes, Reuben Kulakofsky (1873-1960), a Jewish Lithuanian-born wholesale grocer, invented the sandwich in the late 1920s for his weekly poker game. He may have had input from members of the group, which held forth in the Blackstone Hotel from about 1920 through 1935.

    The Reuben he created is a grilled or toasted sandwich on rye or pumpernickel, with generous amounts of corned beef, sauerkraut, Swiss cheese and either Russian or Thousand Island dressing (the difference is the pickle relish in the latter).

    Among the poker players was the hotel’s owner, Charles Schimmel, who added it to the Blackstone’s lunch menu, where it was quite popular.

    But the Reuben Sandwich became known nationally when a hotel employee won a national contest with the recipe.

    The National Sandwich Idea Contest was a promotion held during National Sandwich Month, to inspire professional cooks to create excitement in the sandwich category. It was sponsored by the Chicago-based Wheat Flour Institute.

    The first winners were announced in 1956, and top honors went to Fern Snider, a cook at the Blackstone [source]. The sandwich recipe was provided (restaurant sized, for 48 sandwiches!) to restaurants nationwide.

    Another story credits Arnold Reuben (1883-1970), the German-Jewish owner of the Reuben’s Delicatessen in New York City (open 1908 to 2001, changing locations numerous times).

    In a 1938 interview with Arnold Manoff, a writer with the Federal Writers’ Project of the WPA, Arnold Reuben details his creation of the “Reuben Special,” but it was made with roast beef, not corned beef, in 1926 [source—a seven-page transcript of the interview].

    He also claims, in that interview, to have created the concept of sandwiches named for celebrities. That claim is not contested.

    The evidence says Omaha wins. But it took until March 2013, in Omaha, for the mayor to proclaim March 14th as Reuben Sandwich Day.

    Check out our Sandwich Glossary for other sandwich histories.
     
    REUBEN SANDWICH VARIATIONS

    The Reuben has been adapted many times over, including a substitute of pastrami, turkey (photo #2) or tongue for the corned beef, and coleslaw for the sauerkraut. Rye or marble rye (photo #2) can stand in for the pumpernickel.

    Some variations aren’t grilled (so the cheese isn’t melted, alas). Some variations:

  • Georgia Reuben: a Michigan variant of a turkey Reuben that substitutes barbecue sauce or French dressing for the Russian/Thousand Island dressing.
  • Grouper Reuben: a Florida specialty that substitutes local grouper for the corned beef.
  • Lobster Reuben: this Florida Keys variation substitutes lobster for the corned beef.
  • Montreal Reuben: substitutes Montreal-style smoked meat for corned beef.
  • Walleye Reuben: a Minnesota version that features the state fish, the walleye, instead of corned beef.
  • West Coast Reuben: substitutes Dijon mustard for the Thousand Island dressing.
  •  
    We’ve also published recipes for Reuben Egg Rolls (photo #5) and Reuben Collard Wraps (photo #6).

    A Reuben on a pumpkernickel bagel (photo #7). Oy vey! A pumpernickel wrap sandwich is a much better homage (they’re made by Tumaro’s and can be found nationwide, including at Walmart).

    How about Reuben Tacos?

    This year we have Reuben Biscuits (photo #3). The recipe follows.

     

    RECIPE: REUBEN MUFFINS

    Thanks to King Arthur Flour for this variation (photo #4). Prep time is 15-20 minutes, bake time is 22-24 minutes.

    The muffins are delicious with scrambled eggs.

    Ingredients For 15 Biscuits

  • 2 cups unbleached all-purpose Flour
  • 3/4 teaspoon salt
  • 1 tablespoon baking powder
  • 2 teaspoons sugar
  • 4 tablespoons cold butter
  • 1 cup diced Swiss cheese (1/4″ dice)
  • 3/4 cup diced ham (1/4″ dice)
  • 1/3 cup well-drained sauerkraut
  • 1/4 cup sour cream
  • 1/2 cup milk
  • Cream for brushing
  • Optional: Thousand Island dressing
  •  
    Preparation

    1. PREHEAT the oven to 425°F. Lightly grease a baking sheet, or line it with parchment.

    2. WHISK together the flour, salt, baking powder, and sugar. Work the butter into the flour until the mixture is unevenly crumbly. Mix in the cheese, ham and sauerkraut until evenly distributed.

    3. WHISK together the sour cream and milk and add to the dough, stirring to combine. The dough should be sticky. Drop the dough by the 1/4-cupful onto the prepared baking sheet (a muffin scoop works well here).

    The biscuits can be spaced quite close together. About 1″ apart is fine.

    4. BRUSH the biscuits with a bit of cream; this will help their crust brown.

    5. BAKE the biscuits for 22 to 24 minutes, until they’re golden brown. Remove them from the oven and cool slightly in the pan. Serve warm or at room temperature. Thousand Island dressing is a nice accompaniment.
     
     
    MORE REUBEN RECIPES

  • Reuben Egg Rolls
  • Reuben Collard Wraps (meat or vegan)
  • Reuben Tacos
  • Reuben Burger
  • Vegetarian Reuben with vegan pastrami
  • Reuben Hors Bites or Beer Bites
  • Reuben Hot Dogs
  • Reuben ravioli from Chef Michael Symon
  •  

    Reuben Biscuits

    Reuben Egg Rolls

    Reuben Collard Wrap

    Reuben On A Bagel

    [4] Reuben Biscuits (recipe and photo courtesy King Arthur Flour. [5] An Egg Roll Reuben (photo courtesy Dietz & Watson). [6] A Reuben Collard Wrap (photo courtesy Spring Vegan). [7] Reuben on a pumpernickel bagel—with added mustard. Oy vey! (photo courtesy

     

      

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    TIP OF THE DAY: Sharpen Your Knife Skills

    Wusthof Knife Set

    How To Cut A Squash

    How To Butcher A Chicken

    How To Filet A Fish

    It’s easy to learn how to cut and slice the correct, efficient, safe way. You’ll feel good about it, too (photos courtesy Wüsthof).

     

    Most of us have never taken a knife skills course.

    Most likely, we learned from watching food prepared at home or on TV, or simply by freestyling.

    After all, we’re intelligent; we can figure it out. Right?

    Not exactly.

    Unless you can do the following to your satisfaction, you’ll benefit by investing a few minutes on the Wüsthof website.

    You’ll become a better cook just by seeing:

  • How to cut consistent slices and dices. Different thicknesses don’t cook evenly, and the finished product doesn’t look as good.
  • How to chop garlic, herbs and onions into very small, consistent pieces.
  • How to slice different types of vegetables, including the formidable winter squash group.
  • How to work faster and safer. Practice makes perfect—and speedy.
  •  
    WÜSTHOF KNIFE SKILLS VIDEOS

    General Skills

  • The basics: The 3 essential knives: chef’s, paring and serrated knives and how to use them.
  • The pinch grip.
  • Sharpening with a steel.
  • Using a hand-held sharpener.
  • How to sharpen serrated blades.
  •  
    Proteins

    Learn how to break down whole chicken or filet a whole fish, and you’ll enjoy big savings, too.

  • Butcher a chicken.
  • Filet a fish.
  • Carve a turkey.
  •  
    Produce

  • Break down a squash.
  • Chiffonade herbs and greens.
  • Dice an onion into uniform pieces.
  • Julienne (cut matchsticks).
  • Slice a pineapple.
  •  
    There are 36 videos.

    Each is succinct, enabling you to play it as many times as you need without wasting time.

    So grab your phone or tablet, head to the kitchen, pull out a cutting board and start cutting—the right way.

     
      

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    TIP OF THE DAY: Get The App, Spread The Word Before St. Patrick’s Day

    Our content doesn’t usually cover public service announcements.

    But THE NIBBLE website was built around the concept of celebrating food-oriented holidays; so we think this is an important one for us to spread the word.

    Pass these tips along to friends, kids, and anyone who will be drinking a few on St. Patrick’s Day.

    The tips are from the National Highway Traffic Safety Administration (NHTSA), which wants everyone to know:

    Buzzed Driving is Drunk Driving.

    They suggest that in advance, you:

  • Plan for a sober ride home after the celebration.
  • Volunteer to be a designated driver.
  • Download the NHTSA’s SaferRide mobile app, enabling users to call a taxi or a friend and identifying their location so they can be picked up.
  •  
    Download the app here.

    If you’re hosting an event:

  • Collect the car keys as guests arrive. Don’t return them to inebriated drivers.
  • Have the numbers of cab companies at hand, or be prepared to use your Uber account to get buzzed drivers home.
  • Plan for that extra guest to spend the night.
  •  
    WHY IT’S SO IMPORTANT TO SPREAD THE WORD

    In 2014, 9,967 people were killed in alcohol-impaired driving accidents, accounting for nearly one-third of all traffic-related deaths in the U.S., forever changing the lives of parents, children, friends and other loved ones.

    In 2015, the number increased to 10,265 deaths (2016 numbers are not yet available).

    Plan ahead. Don’t rely on the luck of the Irish.
     
     
    AND SPREAD THE WORD AGAIN BEFORE NEW YEAR’S EVE.

     

    Kiss Me I'm Sober

    NHTSA safe ride-app

    [1] Add a reminder to your St. Patrick’s Day hat, name tag, etc. [2] Download this app so you can get assistance on any day. Photos courtesy National Highway Traffic Safety Administration.

     

      

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