THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods


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NEWS: Apple Health Benefits

April 1, 2011 at 7:18 am · Filed under Fruits, Nuts & Seeds

There’s truth in the adage, “an apple a day keeps the doctor away.” You can boost your immunity with apples—including apple products such as 100% apple juice, cider and apple sauce.

According to the U.S. Apple Association, recent research suggests that apples might be the key to achieving a stronger immune system and better gut health (the reason many people consume foods enhanced with probiotic bacteria).

A study published in Denmark’s January 2010 issue of BMC Microbiology found that long-term consumption of apples may promote growth of these “friendly bacteria” in your stomach, potentially leading to a stronger immune system.

 
Apple-balsamic salmon. Get the recipe.
Photo courtesy USApple.org.
 
The findings point to the benefits of apple pectin—a type of dietary fiber found in apples—working in tandem with the abundance of antioxidants in apples.

So, work an apple a day into your diet and see if it makes you feel better. A one-cup portion of fresh apple is 65 calories, with 3g dietary fiber, 13g sugars and 10% daily value of Vitamin C.

APPLE TRIVIA

  • Apples are grown in every state in the continental United States. Top-producing states include Washington, New York, Michigan, Pennsylvania, California and Virginia.
  • An estimated 7,500 U.S. apple growers manage orchards covering 379,000 acres, trailing only oranges and grapes in the amount of U.S. acreage committed to fruit production.
  • In 2008, the average U.S. consumer ate an estimated 16.4 pounds of fresh-market apples and 33.3 pounds of processed apples, for a total of 49.8 pounds of fresh apples and apple products.
  • Almost 65% of the 2008 U.S. apple crop was eaten as fresh fruit, while 34.5% was processed into apple products (1% was not marketed). Of the 34.5% that was processed, 15.7% went into juice and cider, 12.2% was canned, 2.1% was dried, 2.1% was frozen and 1.1% was sold as fresh slices. Other uses include the making of baby food, apple butter or jelly and apple cider vinegar.

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    RECIPE: Greek Pizza

    March 31, 2011 at 7:39 am · Filed under Pasta-Pizza, Recipes


    Pizza with Greek toppings: Greek-Italian
    fusion cuisine. Photo courtesy zpizza.

    		   Although Pizza was founded in Laguna Beach, California, we’re lucky enough to have two zPizzas here in New York City (three, if you count the one in JFK Airport). zPizza is all about natural, quality ingredients. Their crusts are made from organic wheat flour and they use fresh produce and additive-free sausage. We had fun perusing their website for international pizza recipe ideas: Mexican- and Thai-style pizza among the 12 options.

    Sometimes the toppings take some creative license: The Tuscan pizza, for example, starts with roasted garlic sauce, mozzarella, cremini and button mushrooms, truffle oil and fresh thyme—very Italian and very tempting. But we don’t understand the addition of shiitake mushrooms (Japanese) and more particularly, feta cheese (Greece and other countries, but not Italy).

    But there is a feta-topped Greek pizza. We love a Greek salad so were inspired to try this recipe.

     
    Grab a pizza crust and your favorite red sauce. Top with chopped or halved Greek olives, crumbled feta, sliced tomatoes, red onion and oregano. Sprinkle with mozzarella cheese—yes, it’s Italian, but this is Italian-Greek fusion.

    Those within nibbling distance of zPizza (there are locations all over the country) can take advantage of their “Passport to Pizza” promotion. Purchase any three of the Casablanca, Greek, Napoli or Provence pizzas by April 30, 2011 and you’ll get one extra-large pizza for free.

  • Also check out our Grilled Greek Vegetable Pizza and two dozen other pizza recipes in our Pasta & Pizza Section.

      

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    TIP OF THE DAY: 5 Healthy Foods To Integrate Into your Diet

    March 31, 2011 at 7:15 am · Filed under Diet Nibbles, Fruits, Nuts & Seeds, Tip Of The Day

    We don’t want National Nutriton Month (March) to roll away without sharing some healthy food recommendations. Whole grains are one of our favorite easy switches and there are lists and lists of others. These five foods were nominated by Healthy Steps by Jokari. They’re easy to integrate into your diet.

  • Walnuts. A rich source of heart-healthy monounsaturated fats and an excellent source of omega-3 fatty acids. Work an ounce a day into your diet: as a snack, mixed into yogurt or sprinkled onto a salad.
  • Flaxseed. More than 50% of the fat in flaxseed is omega-3 fatty acid, making flaxseed the richest plant source of omega-3. The nutty flavor is also appealing. Add it to cereal, yogurt, salads and other dishes.
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    Snack on walnuts—they’re great for
    you. Photo courtesy SXC.
  • Pomegranate. Pomegranates are rich in antioxidants, possibly with more antioxidant properties than red wine or green tea. They’re packed with folic acid, potassium, niacin, vitamin C, iron, calcium and fiber. Switch your orange juice to pomegranate juice, or your apple or orange snack for a whole pomegranate.
  • Salmon. This popular fish is a very good source of easily digestible proteins, fatty acids like omega-3s, vitamins A, D and some of the B vitamins, and minerals like selenium, zinc, phosphorus, calcium and iron.
  • Dark Greens. Calorie for calorie, dark greens are perhaps the most concentrated source of nutrition of any food. They are a rich source of minerals (including iron, calcium, potassium and magnesium) and vitamins (including vitamins K, C, E and many of the B vitamins). Try mustard greens, turnip greens, fresh spinach, or chard—Swiss, red or rainbow. Greens are spectacular when quickly heated in a skillet with a little olive oil, garlic and lemon juice.

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    It doesn’t take much effort to eat a healthier diet. A journey of 1,000 miles starts with a single walnut or dish of sautéed spinach.
      

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    TOP PICK OF THE WEEK: Gourmet Marshmallows

    March 30, 2011 at 7:59 am · Filed under Candy & Confections, Easter, Top Pick Of The Week


    A two-layer Black Forest marshmallow with
    a chocolate bottom and a top made with
    cherry purée. It’s topped with dried cherries
    and chopped chocolate. From Crumbles
    Cookie Factory    , it’s fabulous. Photo by
    River Soma | THE NIBBLE.

    		   To adapt comedian Rodney Dangerfield’s famous line, marshmallows don’t get no respect. At least in the world of fine confections.

    That’s because most of us are only familiar with the tough, cottony supermarket variety of marshmallows.

    But there’s a world of excitement out there: gourmet marshmallows so airy and flavorful that they’ve replaced chocolate as our favorite after-dinner treat, and as an accompaniment to a cup of tea or coffee.

    Today’s gourmet marshmallows are made by confectioners who are the marshmallow equivalent to top chocolatiers.

    And you can get marshmallows in just about any flavor—even savory ones, like chicken and beef (we didn’t taste those, but we did try bacon-topped marshmallows).

    Consider putting bags of fine marshmallows in your Easter basket this year.

  • Read the full review.
  • If you lust after marshmallows, also see our earlier article featuring more marshmallow artisans.
  • The history of marshmallows.
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    TIP OF THE DAY: Change Your Sandwich Recipes For Spring

    March 30, 2011 at 7:35 am · Filed under Bread-Crackers-Sandwiches, Condiments, Recipes, Tip Of The Day

    Ah, spring. The days are longer, it’s getting warmer and soon spring vegetables will be in the market.

    Add some spring touches to your sandwiches:

  • Lose the iceberg. Instead of—or in addition to—lettuce, add baby arugula or baby spinach.
  • Add fresh herbs. You can use whatever you have on hand, from chives and dill to parsley, sage and tarragon. Basil leaves on a sandwich are a refreshing surprise—we use lots of them.
  • Change your mustard. If you used brown mustard (such as Gulden’s) all winter, switch to Dijon for spring (see our Mustard Glossary for many more ideas).
  • Change your mayo. Try the enchanting Ojai Lemonaise instead of conventional mayo. Ojai’s spicy mayos, including chipotle and wasabi mayo, are terrific. (As a quick fix, you can add lemon zest, chipotle powder, prepared horseradish or wasabi to plain mayonnaise—but it doesn’t achieve the heights of The Ojai Cook).
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    Tandoori chicken salad sandwich, topped with
    pickled onions and cucumbers, from
    Fredi Sandwich Bar in New York City. Photo
    courtesy Fredi.
  • Change your ketchup. Exchange Heinz for chipotle ketchup or curry ketchup. We love the varieties from Montebelllo Kitchens, but you can also use a quick fix and add chipotle, horseradish or curry powder to plain ketchup. (Speaking of which, not all ketchup is created equal. See our favorite ketchups.)
  • Add some bacon flavor. It’s easy with Baconaise, bacon-flavored mayonnaise that’s actually kosher (as are the Ojai mayos).
  • Add a pickled or candied veggie. Cucumber, from marinated cucumber slices to pickles, perks up a sandwich, as does marinated sliced onion. We love the bread and butter pickles from Granna’s Gourmet from South Carolina, as well as her pickled onion “petals”. You can also do some quick pickling at home (see *footnote below). Cowboy Candy, candied jalapeño chiles that are sweet and hot, are another favorite.
     
    *Combine 1 cup apple cider vinegar, 1 cup water, 3/4 cup sugar and 1/4 cup salt in a small pot. Boil until sugar is dissolved; then reduce for approximately 2 minutes. Let cool; add sliced vegetable or fruit and marinate one hour or ovenight.

    How would you dress up a sandwich for spring? Let us know.

    Here are suggestions from Ian Forman, an owner of the new Fredi Sandwich Bar in Union Square, New York City:

    “Open up your refrigerator and pantry and be playful. Try combining ingredients that you wouldn’t normally think go together. The other day I mixed tuna with hummus and made a great tuna salad sandwich. Last year on a camping trip I learned that crisp fruit, like apples and pears, brightens up a boring turkey sandwich and adds a fantastic crunch. Greek yogurt makes a great spread instead of mayonnaise or mustard. Doctor it up with fresh herbs & spices. My favorites are basil, tarragon and cayenne pepper (not necessarily together) but use whatever you have in the house. And remember that a sandwich is not just for lunch. My favorite dinner is the meatloaf sandwich at Fredi.”
     
    Our favorite is Fredi’s barbecue brisket sandwich with pickled onions and jalapeños.

      

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