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    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 Uncategorized

TOP PICK OF THE WEEK: Yanni Grilling Cheese

Yanni cheese doesn’t melt when grilled or
fried: It just becomes soft and luscious.
Photo by Elvira Kalviste | THE NIBBLE.

 

If you’re trying to cut back on cheese, don’t buy Yanni Grilling Cheese from Karoun Dairies. It’s addictive, and you’ll be back at the store the next day to buy more—much more.

This oh-so-delicious comfort food can be baked, grilled, microwaved or pan-fried. It’s made for grilling without melting.

Karoun makes original and jalapeño flavors. The jalapeño is only mildly spicy and provides an excellent counterpoint to the creamy cheese. In fact, we find ourselves adding a pinch of crushed chili flakes to the original variety.

You won’t run out of ways to serve yanni, from appetizers and salads to burgers and grilled cheese sandwiches.

Check out the full review, which includes our favorite uses, this week’s recipe and cooking video on how to make the perfect grilled cheese sandwich.

Prepare to discover a new favorite comfort food.

Find more of our favorite cheese reviews and recipes.
 

 

 
  

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TIP OF THE DAY: Two Ideas From Belgium

Recently, NIBBLE writer Leah Hansen joined a group of journalists on a press trip to Belgium. She came back very excited about the country, and used her camera to capture tips from everyday life.

DECORATE DAIRY

For a cheese board or a buffet, use fresh herbs to decorate cheese—and butter, too.

Press fresh herbs or flowers into soft or semi-soft cheeses before serving.

Lavender (in the photo) and rosemary look pretty and add a layer of aroma and hint of herb flavor. Don’t limit yourself to these choices, though: Use your eye and your palate to find herb-cheese pairings that please.

You can turn cheese decorating into a party activity. Give each person or small group a Camembert or baby Brie to decorate. Provide some fresh herbs and whatever you have on the spice shelf. Serve the cheeses with fruit for dessert.

 

Use fresh herbs from the market to decorate butter and cheese. Photo by Leah Hansen | THE NIBBLE.

 

 

Switch out the mayo for some fresh,
unsalted butter on a ham sandwich. Photo by
Leah Hansen | THE NIBBLE.

 

HOLD THE MAYO

In Belgium and France, butter is the condiment of choice on a ham sandwich.

The flavor of unsalted butter with ham on French-style bread (you need good bread!) is very elegant. Try it. We add a bit of Dijon mustard as well.

Plan your own trip to Belgium to enjoy the history, the cuisine, and lots of great beer and chocolate. These websites will get you started:

  • Belgium: VisitBelgium.com
  • Brussels: VisitBrussels.be
  • Flanders: Visit Flanders
  •  

    BELGIAN WAFFLE TRIVIA

    In Belgium, there is no such thing as a “Belgian” waffle. Every region has its own style of waffle (called a gauffre, pronounced GO-fray or GAW-fray) based on two major styles: the Brussels waffle and the Liège waffle.

  • NOT FOR BREAKFAST. Belgians do not eat waffles for breakfast, but for dessert. What we think of as a “Belgian” waffle is the rectangular or square Brussels waffle. It is served with whipped cream and berries or other sweet toppings such as powdered sugar, ice cream, butter and sugar or syrup, with chocolate syrup or other fresh fruit; and is eaten with a knife and fork.
  • SNACK WAFFLE. Liège-style waffles are enjoyed as a snack, and sold from street carts and in coffee shops. They are somewhat irregular in shape, although they are quasi-square or round. Here’s a photo.
  • “BELGIAN” WAFFLE. The Belgian waffle got its name at the 1964 World’s Fair in New York City, where it was served with whipped cream and strawberries. The manager of the Belgian Pavilion, Maurice Vermesch, named it the Belgian waffle because he did not think many Americans were familiar with Brussels!
  • Belgian waffles have deep divots—that’s the official name for the pockets or wells created by the waffle press. The batter includes yeast and beaten egg whites, which give the country’s waffles a lighter texture and fluffier consistency than the typical American waffle, which tends to use baking soda or baking powder in the batter. They are also very crisp.
  •  
    Check out all the types of waffles in our Pancake & Waffle Glossary.

      

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    We’re Off To A Trade Show ~ Back On Wednesday

     

    THE NIBBLE team is off to Washington, D.C. for the Fancy Food Show—to find more great product recommendations. We’ll be back at our desks on Wednesday morning.

    Blog.TheNibble.com is on hiatus until then. But you can find plenty to amuse yourself with at TheNibble.com.

    How about learning more about one of your favorite products?

    Be back soon!

      

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    COOKING VIDEO: How To Make Strawberry Steak Salad For Valentine’s Day

     

    For lunch or a light dinner on Valentine’s Day, try this Strawberry Steak Salad.

    Sliced fresh strawberries, which look like little red hearts, unite with grilled skirt steak, a spring mix salad, avocado, mascarpone cheese, chopped tomatoes and cucumbers in a blush wine or raspberry vinaigrette.

    A lighter dinner gives you more room for desserts and chocolate!

       

       

  • Ratchet up the heat with a Thai Beef Salad.
  • Leg Of Lamb Salad with watercress and fennel in a Dijon vinaigrette.
  • More of our favorite salad recipes.
  • Comments

    TIP OF THE DAY: Sifted Flour

    Baking up a storm? Pay close attention to the flour specifications.

    It’s important to note that in a recipe, “sifted flour” is not the same as “flour, sifted.”

    In the first instance, you sift the flour, than measure out what you need. In the second, you measure out what you need, then sift it.

    Baking is chemistry: slight deviations can create disappointing results.

    Don’t pack flour into a measuring cup: You can end up with 20% more flour than intended. Instead, use a measuring cup that is exactly one cup to the brim. Fill to overflowing with a scoop or spoon, then level it off with a knife.

     

    Photo courtesy King Arthur Flour.

    And be sure to use the right flour. The wrong type of flour (or too much flour) can result in a tough, dry product. Too little flour can cause a cake to collapse.

    Put your baker’s thinking cap on and you’ll be fine.

    Thanks to Chef Louis Eguaras for this tip.

    Comments

    TIP OF THE DAY: More Uses For Squash

    Now that we’re into winter squash season, expand your use of squash beyond a dinner vegetable. Squash can be sauteed, steamed, oven roasted, grilled, mashed, puréed and made into soup.

    But don’t overlook savory or sweet squash soufflé and squash pie (pumpkin is a squash, but you can make pies with butternut squash and other varieties). Add squash to stews and casseroles. Season it with your favorite spices (we like nutmeg and cinnamon) and fresh herbs. Make squash fries (like sweet potato fries).

    Acorn and butternut squash are delicious vegetables that also can be puréed into a dip or hors d’oeuvre.

    SQUASH DIP RECIPE
    1. Bake or steam a 2-pound squash.
    2. Place the flesh in a food processor with 1 tablespoon orange juice, 1 tablespoon butter, 1 teaspoon orange rind and 1/2 teaspoon allspice. Blend on high for one minute or until smooth.
    3. Cover and refrigerate for 30 minutes or more.

     

    Autumn Comfort Mac & Cheese incorporates
    butternut squash, pancetta, cavatappi and a
    variety of cheeses. Photo courtesy Tillamook Cheese.

    4. Spoon or pipe into vegetable chips (Terra Chips are excellent), potato chips or mushroom caps; or serve with crudités.

    Try these squash recipes, too:

  • Autumn Comfort Mac & Cheese
  • Butternut Squash Gratin
  • Cream Of Winter Squash Soup
  • Maple-Glazed Leg Of Lamb With Butternut Squash Purée
  • Dessert Recipes

  • Butternut Squash Dessert Ravioli With Maple Syrup, Pears, Apples & Walnuts
  • Butternut Squash Soufflé (a lighter version of pumpkin pie)
  • Check out our Squash Glossary, THE NIBBLE’s most popular article.

    Comments

    TECHNICAL PROBLEMS TODAY

     

    Our blog host, GoDaddy.com, is experiencing server issues that is preventing us from uploading more than 2 sentences of our content. Sorry for the inconvenience.

    Comments

    TIP OF THE DAY: Avocado Recipes From Breakfast Through Dessert

    How cool is Avocado Jell-O? Photo
    courtesy Avocados From Mexico.

     

    The popularity of guacamole suggests that most of us really like avocados.

    We like them so much, we eat a half at breakfast or lunch, straight from the skin. Sometimes we’ll sprinkle on some balsamic vinegar. But just like any fruit, avocados are delicious as is.

    But limiting our intake to guacamole and salads, we weren’t taking full advantage of the fruit.

    So we browsed through the recipe section of AvocadosFromMexico.com and discovered scores of recipe ideas—from Avocado Jell-O to Avocado Caprese Salad.

    As good as a regular Caprese salad may be—slices of tomato and mozzarella plus fresh basil—it’s even better with slices of avocado added to the recipe.

    Tonight, we’re making the Layered Guacamole Dip with roasted garlic hummus, sour cream and chopped cherry tomatoes. Maybe we’ll try the Avocado Margarita with it.

    There’s also an Avocado Pie!

    Expand your repertoire of avocado dishes. Check out the appetizers, beverages, breakfast recipes, desserts, dips, mains, salads, sandwiches and wraps and soups.

  • Find more recipes on the Avocados From Mexico website.
  • Check out our selection of avocado recipes, which includes the health benefits of avocado and shopping tips.
  • Comments

    TIP OF THE DAY: Reinvented Veggies

    Asp_Mushroom_Salad-230

    Cold asparagus in vinaigrette with
    mushrooms and Parmesan cheese. Photo
    courtesy California Asparagus Commission.

     

    Instead of reheating leftover vegetables and serving them as “leftovers,” reinvent them as a cold salad.

    No matter what the vegetable, you can toss it with a little olive oil and some vinegar or a squeeze of lemon or lime juice. If you can combine more than one vegetable, so much the better. Variety is the spice of life!

    Speaking of spice, add any fresh herbs you may have at hand, or peruse the spice cabinet for red pepper flakes, sesame seeds and other favorites.

    Add a bit of chopped green onion or whatever else is in the fridge. If you there’s an apple or orange, chop it and add it, or garnish with nuts, raisins or other dried fruits.

    Got cheese? Sprinkle some on.

    No one will think they’re getting “leftovers.”

    Find more vegetable ideas in our Gourmet Vegetables section.

    Comments

    TIP OF THE DAY: Flavored Mustards

    Asparagus-230

    Task of the week: Find two new uses for
    mustard. Photo courtesy Anton Kozlik’s Mustards.

     

    Flavored mustards can transform a dish, adding intense notes of basil, lemon, tarragon and even Roquefort to sandwiches, potato, tuna and egg salads, vinaigrettes, dips, meats, vegetables and more.

    Think of classic Dijon as “basic vanilla” and start to expand your mustard horizons. Visit any specialty food store and cruise the mustard shelf.

    As a bonus, mustard is extremely low in calories (except for sweet mustards like honey mustard). So see how many new uses you can find for mustard: Look for one new idea each week.

    By the way, our very low calorie or low-glycemic work-around for honey mustard: Sweeten plain Dijon mustard with your favorite non-caloric sweetener or with agave nectar.

    See the many different types of mustard in our Mustard Glossary.

    Comments

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