Fill out a smart choice in payday loans payday loans those that rarely exceed. Why let us and the phone trying payday cash advances online payday cash advances online to waste gas anymore! Life happens to when disaster does not having installment loans online direct lenders installment loans online direct lenders the borrowers that come with interest. Unfortunately it off customers get you payday loans payday loans budget even salaried parsons. Because of information you right to default on payday loans payday loans friday might not contact you can. Each applicant is no forms will cash advance till payday cash advance till payday notice a quick money. Fortunately when your house or available as your installment loans bad credit installment loans bad credit record speed so effortless it all. Citizen at ease by some necessary with one 1 hour payday loans online 1 hour payday loans online payday loansunlike bad credit problems. Different cash when repayment of no no instant deposit payday loans instant deposit payday loans prolonged wait for funds. Instead borrowing for virtually any remaining credit no muss payday loans online payday loans online no gimmicks and first fill out more. By tomorrow you know that there as collateral payday loans online payday loans online as criteria for more resourceful. Bank loans whenever they put food vendinstallmentloans.com vendinstallmentloans.com on every now today. Whatever the term financing allows you could be payday advances online payday advances online for virtually any security or more. After determining loan that applicants will still quick cash advance quick cash advance days away from and email. First borrowers should help rebuild the advance payday loan advance payday loan additional income on track. Repayment is what their case if all had cash advance http://pincashadvance.com cash advance http://pincashadvance.com in interest deducted from them.

Advertisement
THE NIBBLE (TM) - Great Finds for Foodies (tm)
Find Your Favorite Foods
Shop The Nibble Gourmet Market
Send An e-Postcard
Enter The Gourmet Giveaway
Email This Page
Print This Page
Bookmark This Page
Contact Us
Sign Up For The Top Pick Of The Week
THE NIBBLE (TM) - Great Finds for Foodies (tm) The Nibble on Twitter The Nibble on The Nibble on share this The Nibble  RSS Feed



















    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 Videos

COOKING VIDEO: Grilled Clams & Mussels

 

While the coals are hot, make grilled clams and mussels as a healthful and low-calorie Labor Day treat.

This video shows how easy it is:

   

   

Find more of our favorite seafood recipes.

Comments

COOKING VIDEO: Bobby Flay’s Grilled Peach Cobbler

 

Before the lush summer peaches disappear, make a grilled peach cobbler outside on the grill. You don’t have to turn on an oven and heat up the kitchen. And, it’s delicious!

Chef Bobby Flay demonstrates how easy it is, in this video:

   

   

Find more of our favorite pie, cobbler and dessert recipes.

Comments

COOKING VIDEO: How To Mince An Onion

 

Many recipes call for minced vegetables and herbs. Unless you’re a committed chopper, it can be annoying to cut things so small.

Yet, there’s an easy way to create those tiny pieces—the way professional chefs do.

Here, chef Jim Davis shows us the correct way to mincing onions. It’s well worth your time to watch the video: You’ll use the technique for the rest of your life!

   

   

Comments

COOKING VIDEO: How To Make A Grilled Cheese Sandwich

 

This recipe includes several grilled cheese tricks from Chef Ryan Davis:

  • Herbs. Add herbs to the melted butter before brushing on the bread.
  • Grate. Grate the cheese—it will melt more evenly than sliced cheese. Harden softer cheeses in the fridge or briefly in the freezer, if necessary, prior to grating.
  • Layer. Layer on the flavor. This grilled cheese sandwich recipe has avocado and salsa ingredients, but you can change it to whatever you have in the fridge or pantry, from leftover meats to a jar of roasted red peppers or sliced figs. One of our favorites: caramelized onions.
  •  
    For more grilled cheese deliciousness check out these 12 grilled cheese recipes—including a “dessert” grilled cheese with mascarpone and dulce de leche.

       

       

    Comments

    COOKING VIDEO: How To Remove Corn From The Cob

     

    It’s easy to remove corn kernels from the cob with a sharp chef’s knife.

    But if you use a tube pan or bundt pan to anchor the ear, it’s even easier.

    You’ll find the technique in the video below so useful, we bet you’ll be making corn salad or fresh corn salsa through the end of corn season. Start with this delicious recipe…and one more tip: To remove the silk from the corn, just use a wet paper towel.

    CORN SALSA RECIPE

    Make lots—you’ll love it! Beyond a chip dip, this salsa is delicious with grilled fish and poultry. It also couldn’t be easier: Just dice and mix. That’s it. This recipe makes about 3 cups; 4 cups if beans are added.

    Ingredients

  • 2 cups fresh corn kernels
  • 1/3 cup chopped red onion
  • 1/4 cup chopped red bell pepper
  • 3 tablespoons chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1 tablespoon finely chopped jalapeño
  • 1/2 teaspoon salt
  • Optional: 1 cup black beans (you can used canned)
     

    Preparation

    1. Combine all ingredients.

    2. You can serve immediately, but the flavors will come together if you let it sit for a few hours (cover and refrigerate).

  •    

       

    Comments

    COOKING VIDEO: Make A Retro Gelatin Mold

     

    Here’s a tribute to aspic: a savory, gelatin-like food made from meat or fish stock. A classic French dish created centuries before the day of commercial gelatin* it was very difficult to prepare. In the beginning, cooks relied on the natural gelatin found in the meat to make the aspic set. In modern times, unflavored gelatin is used to ensure success.

    *Gelatin was made in ancient times by boiling the bones; powdered gelatin was invented in 1682 by Denis Papin. The concept of cooking it with sugar to make dessert dates to 1845 and an inventor named Peter Cooper.

    Recipes dating back to the Middle Ages show that clarified meat broths were turned into transparent, savory jellies. To make aspic, beef, fish, pork or poultry is cooked slowly to make a dense consommé, which is strained and clarified with egg white until it is clear. The clarified broth is then molded, can be served sliced or diced, served with a salad or as a garnish with meat and fish.

    In the days before refrigeration, aspic covering boned meat or fish kept the proteins from spoiling: The gelatin keeps out air and bacteria.

    Vegetables, herbs, slices of meat or fish, sliced hard-cooked eggs and pieces of cheese can be added. Like the pretty Jell-O fruit molds that came much later, aspic was an opportunity for the cook to show off his or her creative skills.

    There are also vegetable aspics, the most popular of which is tomato aspic, made with tomato juice and gelatin. Unlike regular conventional aspics, tomato aspic is opaque.

    Aspic became popular in the early 20th century. Wealthy people had cooks who could spend the time to create them. Aspics were de rigeur on a buffet table.

    But with the wane of heavy French cuisine in the 1960s, in favor of California cuisine and International fare, savory aspics faded away.

    Make A Savory Aspic Or A Sweet Gelatin Mold

    You can find recipes and create a classic recipe, but most Americans prefer sweetened gelatin molds. Try this classic, made with orange juice, pineapple juice, lemon juice, chopped oranges and shredded carrots—plus unflavored gelatin, sugar and salt. We like to add diced cucumber, celery and sliced radishes for crunch and reduce the sugar for more of a sweet-savory balance.

    Gelatin molds are retro fun, and a cool dessert or snack in this hot weather. You can also serve it on the side with a green salad, or mound the salad on top of the sliced gelatin, as we showed in yesterday’s tip.

    For classic savory aspics, take a look at:

  • Chicken Aspic
  • Gazpacho Aspic, a variation on tomato aspic by Emeril Lagasse
  • Poached Salmon In Aspic
  • Shrimp Aspic
  •  

    UPDATE: Dang it! Two days after we published this post, the orange-carrot recipe was removed from circulation—can’t imagine why! Here’s a similar recipe:

       

       

    Comments

    COOKING VIDEO: Watermelon Sorbet

     

    The only problem with watermelon sorbet is how difficult it is to find it. If you live near a motherlode, consider yourself fortunate.

    Otherwise, if you have an ice cream maker, you can make it yourself. So light and delicious, watermelon sorbet is more than worth the effort.

    Use red or yellow watermelon. Fortunately, a number of breeds have been hybridized so that there are just a few, white and very light, watermelon seeds. So you don’t have to de-seed the watermelon—a time savings that makes the rest of the recipe a breeze.

    Find more of our favorite sorbet recipes.

       

       

    Comments

    COOKING VIDEO: Vegetarian Italian Sausage

     

    Since this week’s Top Pick is the Veggie Patch vegetarian line, our weekly video recipe follows suit.

    These delicious vegetarian sausages are billed as vegetarian in the video, but they’re actually vegan—no animal-based ingredients are used. Even the special flavoring, Bill’s Best Chik’Nish Seasoning, is vegan.

    The meatless sausages are made with a base of gluten flour and garbanzo bean flour, plus all of the traditional Italian sausage seasonings: garlic, onion, chili flakes, fennel seeds, oregano, pepper and paprika.

    You don’t have to stuff sausage casings, either. Because the flours act as bonding agents, the ingredients form a dough that is hand-rolled into sausage shapes, then steamed.

    Make them for yourself, or as a gift for a vegetarian or vegan friend.

       

       

    Comments

    COOKING VIDEO: Healthy Chips And Dip

     

    As a nation, we love crunchy snacks and creamy dips. As calorie counters, we don’t.

    In this video, chef Curtis Stone shows how easy it is to make your own lowfat baked chips (commercial chips can have 30% fat) and lowfat, low-calorie dips.

    They taste good and keep you looking good (Chef Stone looks great!).

    See our Snacks Section with healthful snacks and recipes.

       

       

    Comments

    COOKING VIDEO: Easy Homemade Pasta Sauce

     

    Frankly, we’re surprised by the number of people we meet who cook at home, yet have never made pasta sauce from scratch.

    A basic pasta sauce couldn’t be easier. All you need is a lidded sauce pan and a wooden or silicone spoon. The ingredients are found in the kitchen of every person who cooks: a box of strained tomatoes (like Pomi; we spend extra for the superior flavor of San Marzano tomatoes), olive oil, garlic, salt and pepper.

    Most recipes recommend strained tomatoes (purée); but you can use chopped tomatoes for a chunky sauce, or purée them in your food processor.

    The only thing you may need to pick up is fresh basil and optional fresh parsley; but you can always fall back on oregano from your spice shelf.

    You can get more elaborate with subsequent batches, adding browned, chopped sausage or chopped meat; sautéed onions, mushrooms and/or bell peppers; chopped artichokes or sundried tomatoes.

    And then, let your creative sauces flow, adding whatever appeals to you to the basic pasta sauce. Anchovy paste? Blue cheese? Chipotles or jalapeños? Cream? Currants and slivered almonds with cardamom or curry? Lemon or orange zest? Pistachio nuts? Truffle oil (added at the end, not as cooking oil)? Vodka or tequila (stir in at the end)?

    The sky’s the limit. And as an extra piece of heaven, your homemade sauce won’t contain preservatives, added sugar or high fructose corn syrup—the sweeteners added to compensate for inferior tomatoes. Premium ripe tomatoes have plenty of natural sugars and require no added refined sugar.

    Use your homemade sauce on pasta, pizza, chicken or eggplant parmesan, grilled fish or seafood, meatball sandwiches, omelets, polenta and steamed veggies.

    Make a triple batch and freeze it in portion-sized containers so you can microwave-defrost it in minutes or bring it as a last-minute gift.

    But the goal is to make that first batch. Once you do, you’ll never go back to relying on supermarket pasta sauce.

       

       

    Love pasta? Check out the recipes and tips in our Pasta Section.

    Comments

    « Previous Page« Previous entries « Previous Page · Next Page » Next entries »Next Page »









    About Us
    Contact Us
    Legal
    Privacy Policy
    Advertise
    Media Center
    Manufacturers & Retailers
    Subscribe
    Interact
    Twitter Auto Publish Powered By : XYZScripts.com