THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods
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Archive for Vegetables-Salads-Herbs

PRODUCT REVIEW: Healthy Harvest Freshness Extender

How often do you waste food, throwing out wilted and moldy produce…and how often are you angry that you don’t have usable food in the produce bin when you go to eat that romaine, those mushrooms, those berries? According a USDA study, American households throw out 25% of the produce they purchase because it has gone bad, an average of $600 of food per year per family.

Many fruits and vegetables give off ethylene gas as they ripen. That’s why one of the tricks to ripen fruit quickly is to put it in a closed paper bag overnight with a banana or an apple. That same ethylene gas in your produce bin—or even low levels of ethylene compounds wafting through the main body of your refrigerator—hastens the ripening, and wilting, of your produce.

The Healthy Harvest Freshness Extender keeps ethylene gas at a very low level, and will double or triple the shelf life of your produce. Just place one “egg” into each bin, and the contents are protected from ethylene gas. The contents of the Freshness Extender last for three months, and then must be replaced. Note well: It only works if you refill the egg every three months with a fresh packet of (non-toxic) crystals. But boy, does it work!

Read the full review on TheNibble.com.

Shop igourmet.com

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PRODUCT REVIEW: Go Appetít Cool Soup

A new alternative for healthy eating on-the-go, Cool Soup makes soup “drinkable” from a bottle at room temperature or chilled. It’s a new way to fruit and vegetables without having to chop and cook. The portable plastic bottle has a nine-month shelf life. As a snack or meal replacement, it’s high in vitamins and antioxidants, low in calories and 100% natural.

Go Appetít is “taking soup to new places” with Cool Soup, a new category in specialty convenience foods, Drinkable Soup. The company calls its products “souperfood.” Now, when you need something nutritious on the go, and want more than a piece of fruit, yogurt or an energy bar, you can have some yummy comfort food—soup! No spoon needed, just twist the cap and drink from the 8-ounce, single serve bottle. If you want a soup and sandwich or soup and salad combo, it couldn’t be easier.

Cool Soup is low in calories and 100% natural with no preservatives, artificial colors or artificial flavors. While it is ideal to consume the soup chilled for enhanced flavor, no refrigeration is required, and they taste just fine at room temperature. We toted them our purse and backpack, the latter with an ice pack, the former without, and didn’t feel any loss of quality drinking them unchilled.

Read the full review.


An easy way to eat your fruits and veggies on the
go: soup that you drink from the bottle. Above:
Rich Vegetable Gazpacho.

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TOP PICK OF THE WEEK: Scarpetta Spreads & Dips

In Italian, “fare la scarpetta” means to mop up the sauce from a plate of food with a piece of bread. It is the highest compliment one can pay to a home cook.

It won’t be hard to “fare la scarpetta” with this charming line of spreads and dips from Sauces n Love, a NIBBLE Top Pick Of The Week for their superb pasta sauces. Amid all of that not-so-good-for-you holiday food, these vegetable purées are healthy (veggies, extra virgin olive oil and a pinch of salt), versatile (as a dip, sauce, spread, general condiment or garnish) and easy (open the jar, spoon it out). For those with food restrictions, they’re vegan, gluten free, low sodium and have no added sugar.

The five authentic Italian recipes include Artichoke & Olive, Asparagus, Olive & Almond, Red Pepper & Eggplant and Spicy Red Pepper. Read more about them, and about how we used them to create more flavorful and glamorous food almost instantly, in the full review.


Spoon me, dip me, spread me on a sandwich,
swirl me in a risotto or bowl of pasta.

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GOURMET TRAVEL: Truffle Camp, January 2009

Foodies with funds can give themselves a nice holiday gift: a 3-day trip to Truffle Camp with Chef Ken Frank, executive chef and owner of the Michelin-starred La Toque restaurant in Napa, California, who features a truffle menu at his restaurant. For three days, eight truffle fans will have the rare opportunity to immerse themselves in everything there is to know about the prized delicacy. Truffle Camp includes three days of dinners and luncheons—all with truffles and wine, of course, including a farewell breakfast of truffle omelets—side trips to a local farm and winery (with wine tasting), hands-on experience preparing truffle dishes with Chef Frank, plus lodging in the Westin Verasa Napa, the new resort where La Toque restaurant is located. You can attend camp from January 11-14, 2009 or January 18-21, 2009. Happy campers will need to fork over $2,900 per individual based on single occupancy or $4,800 per couple based on double occupancy.  You’ll leave with a goodie bag and recipes to help create truffle specialties at home. For more information about the Truffle Camp, visit LaToque.com. Santa baby, just slip the tickets under the tree for me. Been an awful good girl!  
Costlier than gold: the Périgord truffle of France
and the white Alba truffle of the Piedmont, in
Italy.
See photos of gorgeous truffles and learn all about these fungus “jewels” in our uber-informative article on truffles.
Console yourself with the affordable wonder of D’Artagnan Truffle Butter.
Check out D’Artagnan’s mousse of duck foie gras, packed with black truffle pieces and spiked with Sauternes. Nice for holiday entertaining (or gifts).
Enjoy the affordable indulgence of Tsar Nicoulai’s Truffled Whitefish Caviar, American Caviar infused with truffle flavor.
Make foie gras French toast with black truffles.
Get Elizabeth Luard’s book about truffles.

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RECIPE: Pumpkin Mousse

Don’t want a traditional pumpkin pie for dessert this Thanksgiving? Try our glamorous pumpkin mousse recipe.

Other pumpkin recipe favorites:

Bourbon Pecan Pumpkin Pie
Cranberry Pumpkin Crumble Cheesecake
Pumpkin Cheesecake
Pumpkin & Habañero Cheddar Soufflés
Pumpkin Cocktail

And these Top Picks Of The Week:

Rossi’s Pumpkin Fettuccini
SuperSeedz Flavored Pumpkin Seeds
Buffalo Bill’s Pumpkin Ale


Pumpkin mousse combines the best of both
worlds: the flavor of spiced pumpkin pie with
elegant, creamy mousse.
FOOD FACTS: The Big Pumpkin

The pumpkin is a winter squash, like acorn squash and butternut squash. Winter squash have hard, thick rinds that enable them to stay fresh for up to three months when stored in a cool, dark place. Summer squash are thin-skinned and bruise easily (think zucchini); they contain more water than winter squash. These days, winter squash and summer squash varieties are available year-round.

Take a gander at our Squash Glossary, THE NIBBLE’s most popular article (and out of thousands of articles on TheNibble.com, that’s a feat!).

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