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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.

PASSOVER: Flourless Persian Pistachio Cake

This recipe comes via Chef Jennifer Abadi and Zabar’s. The aromatic, citrus notes of cardamom add flair to a simple cake.

Preparation time is one hour; the cake yields eight to ten servings.

RECIPE: FLOURLESS PERSIAN PISTACHIO CAKE
WITH CARDAMOM SYRUP

Ingredients

Dry Ingredients

  • 2 cups shelled, unsalted pistachios
  • 1 cup matzoh meal
  • ¾ cup sugar
  • 1/8 teaspoon salt
  • Pinch ground cardamom
  •  
    Wet Ingredients

  • 3 extra large eggs (or 4 large eggs), lightly beaten
  • ½ cup vegetable or canola oil
  • ½ cup water
  •  

    flourlesss-persian-pistachio-cake-jenniferAbadi-zabars-230

    Ground nuts replace flour in cakes for Passover. Photo courtesy Zabar’s.

     
    For Decoration

  • 3 tablespoons shelled, unsalted pistachios, as decoration
  •  

    cardamom-pods-farmgirlgourmet-230

    Cardamom pods. Photo courtesy Heather
    Scholten | Farmgirl Gourmet.

      For Cardamom-Sugar Syrup

  • 1 cup sugar
  • Pinch salt
  • Few pinches black pepper
  • ½ cup cold water
  • 1/8 teaspoon ground cardamom
  • 4 crushed cardamom pods
  •  
    Preparation

    1. PREHEAT oven to 350°F.

    2. POUR pistachios into a food processor and pulse until they become a fine meal-like consistency, about 1 to 2 minutes. Add the matzoh meal and pulse together an additional minute.

    3. POUR ground pistachio mixture into a medium size bowl and combine with remaining dry ingredients.

    4. ADD the wet ingredients to the dry ingredients and mix well.

     

    5. POUR the batter into a greased 8- or 9-inch square baking pan and sprinkle with whole pistachios. Bake on the middle rack for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean and center of cake is soft but not wet (cake should still be fairly moist). Meanwhile, prepare the syrup.

    6. COMBINE the sugar, salt, pepper, and water in a medium-size saucepan. Bring to a bubbling simmer over medium heat. Add the ground cardamom and cardamom pods, reduce the heat to medium-low and cook, uncovered, for 8 to 10 minutes, stirring occasionally (the liquid will thicken slightly). Remove from heat.

    7. REMOVE cake from oven and cool 15 to 20 minutes. Cut into squares and serve at room temperature sprinkled with the cardamom-sugar syrup.

      

    Comments

    FOOD FUN: Pineberry

    Pineberries are a cultivar of strawberries that actually have a sweet pineapple taste and aroma—thus inspiring the “pine” in the name. While they are very pretty, delicious and aromatic, you may never have seen them because they are also delicate, fragile and very limited in their growing season—which is now.

    The small strawberries (from 1/2 inch to less than an inch in diameter), which are white and covered with red seeds (achenes), have the same genetic make-up as the common strawberry.

    Pineberries are available for a brief 4-5 week season beginning in April. The question is: Where can you get them? This most special of strawberries is only grown in Holland.

    If you’re in England, head to Waitrose, the upscale supermarket chain, where they will fly off the shelves.

    According to Waitrose, the berry originated in South America as a wild variety of strawberry. It was threatened with extinction because it has a low yield per plant and smaller sized berries. Seven years ago, when Dutch farmers began growing it on a commercial level in greenhouses. They begin life as green berries (like regular strawberries), then become slightly white instead of red.

     

    pineberries-friedas-c-PA-230

    Pineberries are tiny cultivars of the common strawberry. Photo courtesy Waitrose.

     

    pineberry-dessert-iconcoloursofflavour-230

    This recipe is from Icons Colours Of Taste.

     

    Use them as you would any strawberry—a dessert garnish, a cupcake topping, They are a feast for the eye, so it would be a shame to blend them into smoothies.

    “As the summer unfolds we won’t be surprised to hear that our customers are inviting their friends over for pineberry pavlovas, punch or serving them up with yoghurt, ice cream or heavy cream whipped cream for a lighter alternative.”

    STRAWBERRY TRIVIA

    The strawberry is the only fruit to carry its seeds on the outside.

    There are 200 seeds on the average strawberry. Each of these seeds has the genetic potential to become a new variety of strawberry since no two seeds are the same. This is how plant breeders develop new varieties of strawberries.

     

      

    Comments

    TIP OF THE DAY: Truffle Cheese

    A good truffle cheese is a knockout. It you’re going to serve one cheese for a special occasion, this is it.

    There are different truffle cheeses from the U.S., France, Italy, and elsewhere. Some deliver the aromatic, spectacular truffle aroma and flavor you’re looking for. Others don’t, the black flecks of truffle seemingly there like the black flecks in vanilla ice cream—for appearance, not for taste.

    That’s because some truffles have little or no flavor and aroma, and not all producers use the more flavorful truffles. If you can taste before you buy, do so. More about truffles.)
     
    TYPES OF TRUFFLE CHEESE

    Truffle cheeses are aromatic cheeses that have been flavored with bits of fresh truffles and sometimes with truffle oil, when the truffles themselves are not particularly flavorful. They can be made from any milk, in soft, semi-soft or semi-hard styles.

    These cheeses are available in the U.S.:

  • Boschetto al Tartufo: a mild, semi-soft Italian cheese made with a blend of cow’s and sheep’s milk and white truffles. Nice. The names means truffles from the woods.
  •  

    truffle-tremor-beauty

    Truffle Tremor. Photo courtesy Cypress Grove.

  • Fromager d’Affinois: from France, this variety of fromager d’affinois, a Brie-like double-crème cow’s milk cheese, is a beautiful blend of the creamy cheese with the subtle earthiness of the truffles. The black truffles are from Périgord—the best truffles in the world. It is a seasonal product that is in store for the holidays from October to January and then again in March (for Easter). You can find it in most gourmet/specialty stores, Whole Foods Markets, Trader Joe’s (as a unit size under their label called the Truffle Brie) and some Costco stores.
  • Moliterno Black Truffle Pecorino: A Sardinian raw sheep’s milk cheese covered with black truffle paste. Unlike most truffle cheese, the truffle paste is infused after the cheese has been aged, creating veins of truffle that permeates the entire paste. Once cut, the dark paste oozes out of the crevices of the cheese. It makes a great cheese course with a big, earthy Italian red wine.
  •  

    truffle-cheese-assortment-ig-230

    Truffle cheese assortment from iGourmet. Serve it with hearty red wine: It’s a party!

     
  • Perlagrigia Sottocenere: a semi-soft Italian cheese originally from Venice, made from raw cow’s milk and slices of truffles. It is then rubbed with herbs and spices (cinnamon, cloves, coriander, fennel, licorice, nutmeg) and aged in an ash rind, a Venetian technique to preserve the cheese over a long period without losing flavor. The ash is also used to convey subtle flavors into the cheese, with a variety of spices mixed with the ash.with flavors of coated on to the rind. The name means “under ash.”
  • Truffle Gouda: a mild Dutch Gouda (cow’s milk, semihard) sprinkled with black truffles, the mildness of the cheese lets the flavor of the truffles shine through.
  • Truffle Tremor: from Cypress Grove Chevre of California, this soft, creamy goat’s milk cheese filled with Italian black summer truffles.is one of our favorites. What could make goat cheese better than truffles? Enjoyable any time, try it for dessert with a glass of Port.
  •  

  • Truffle and Salt Cheddar: From Idaho’s Ballard Family Dairy and Cheese, this aged, pasteurized Cheddar (cow’s milk) is flavored with black truffle salt. As a result, it isn’t as truffle-redolent as cheeses that use actual truffles, but it is a lovely expression of artisan Cheddar.
  •  
    You can get a truffle cheese assortment—five of the cheeses above—from iGourmet. It’s a special treat that will be long remembered.

      

    Comments

    FOOD HOLIDAY: National Twinkies Day

    In 2012 and 2013, it looked like National Twinkies Day, April 6th, might be in jeopardy. Hostess Brands, the manufacturer, closed 33 bakeries in November 2012, declaring bankruptcy.

    But thanks to an investment by two private equity firms, the golden snacks were back on the shelf in July 2013.

    And a number of fans don’t ever want to be caught without their Twinkies: They’ve developed homemade versions. Here’s a recipe posted on Epicurious.com (presented as “vanilla snack cakes”).

    So buy them or bake them, and enjoy this Twinkie Trivia while you snack.
     
    TWINKIE TRIVIA

  • Birth. Twinkies snack cakes were invented in 1930 by James Dewar, manager of the Continental Baking Company (now Hostess Brands) in Chicago. The product was conceived as a way to use the company’s thousands of shortcake pans, which were employed only during strawberry season.
  •  

    twinkies-vanilla-snack-cakes-epicurious-230

    Make your own Twinkies. Photo by Lara Ferroni | Epicurious.

  • Name. Twinkies were originally called Little Shortcake Fingers. They were subsequently renamed Twinkie Fingers, inspired by a billboard that advertised the Twinkle Toe Shoe; and finally were renamed Twinkies. The third time’s a charm!
  • Price. Twinkies originally cost a nickel for two and had banana creme filling. The filling was changed to vanilla creme because there was a banana shortage during World War II. In 1999, Hostess reintroduced a limited-edition banana-creme Twinkie, but Americans refused to bite and it has not returned.
  • Science. In 1995, a group of Rice University students conducted experiments on Twinkies. See the results on here. One finding: When microwaved, Twinkies gave off noxious fumes.
  • Shelf Life. Twinkies currently have a shelf life of 45 days. The secret to their longevity is the lack of dairy ingredients, which spoil more quickly than other ingredients; not to mention, lots of preservatives.
  • Quantity. Hostess produced more than 500 million Twinkies a year, almost enough for each American to eat two Twinkies a year. Chicago, the birthplace of Twinkies, consumes more per capita than any other city.
  • Honor. In 1999, the White House Millennium Council selected the Twinkie as one of the items to be preserved in the Nation’s Millennium Time Capsule, representing an object of enduring American symbolism. (Hmm…)
  •  
    Trivia source: HunterHome.net.

      

    Comments

    TIP OF THE DAY: Make Cake Pops & Cake Balls

    baby-cakes-pop-maker-230sq

    Baby Cakes cake pop maker. Photo courtesy Baby Cakes.

     

    If you’ve never made cake pops but would like to if it were easy, the Babycakes Pop Maker is a fool-proof, inexpensive appliance that make round balls of cake.

    The original cake pops recipe involves baking a cake, crumbling it into a large pan, adding frosting to stick the crumbs together, and then forming cake balls with your hands.

    The Baby Cakes cake pop maker delivers a similar result with less effort. Simply pour 2 tablespoons of cake or brownie batter into each hole, close the lid and bake for about 7 minutes. Dip the cake balls into melted chocolate or other flavor or peanut butter chips, or sprinkle with powdered sugar.

    You don’t even need sticks: Eat the cake balls like doughnut holes. You can inject a filling—jam, chocolate sauce, custard or pudding—into the balls with the injector tool provided.

     
    The machine can also be used to make wonderful baked hushpuppies and potato balls (which you can make on a slow day and freeze), and bread balls, like cornbread.

    One box of mix makes 4 dozen balls.

    Make cake balls for an Easter treat, an anytime sweet, and a last-minute treat if someone drops by for coffee. By the time you brew the coffee, the cake balls can be ready. With Baby Cakes, it’s always party time.

    It’s also a fun gift for teens and tweens, who can make cake pops and cake balls for their friends.

    And, you can make “cake” in hot summer months without turning on the oven.

     

    The cake pop maker, which bakes 12 cake balls at a time, is $25.20 on Amazon.com. It includes:

  • 75 cake pop sticks and a filling injector
  • Recipes, a plastic cake pop stand and a fork tool for removing the balls without tearing them.
  •  
    You can buy a more elaborate cake pops serving tray for parties, and this much more glamorous cake pop tower.

    BAKING TIPS

  • Let the cake mix sit in the bowl for a few minutes, so it can start to rise.
  • Even though the baking plates are nonstick, lightly grease/spray the pan before adding the batter.
  • It may take a couple of tries to learn how high to fill the cups before baking in order to achieve perfection.
  • Be sure the lid is closed straight (or the balls can come out lopsided).
  • Save the styrofoam packing to hold cake pops as you dip them. Just make holes with an ice pick.
  •  

    175-best-babycakes-cake-pops-230

    Treat yourself to a recipe book like this one for decorating inspiration.

     

    There are several cake pops recipe books that show many ways to decorate cake pops—even if you’re not particularly dextrous.

    Then, you’re set for many hours of food fun.

      

    Comments

    TIP OF THE DAY: Coffee Milk

    coffee-milk-davescoffeesyrup-230

    Coffee milk is a simple and delicious union of milk and coffee syrup. Photo courtesy Dave’s Coffee Store.

     

    Coffee lovers, and especially iced coffee lovers: Have you had coffee milk, the official* state drink of Rhode Island?

    Like chocolate milk, coffee milk is made by adding coffee syrup to cold milk. If you like iced coffee with sugar and a lot of milk, coffee milk is the easy way to make it at home. There’s no brewing, no need to keep a container of iced coffee in the fridge. Just pour a glass of milk, add coffee syrup and stir.

    It also works for people who prefer alternatives to cow’s milk.

    Top quality coffee syrup is a sweetened coffee concentrate made from fresh-roasted coffee beans. It is produced by straining water and sugar through ground coffee. (Supermarket brands tend to be artificially flavored.)

    While the precise origin of coffee milk is unclear, several sources trace it back to the turn of the 20th century in Providence’s immigrant Italian population.

    The first coffee syrup was introduced by the Silmo Packing Company of New Bedford, Massachusetts in 1932. In 1938, Eclipse Food Products of Warwick, Rhode Island began to promote a coffee syrup product; Autocrat Coffee of Lincoln, Rhode Island came to market in the 1940s.

     
    In addition to the syrup form, coffee milk can be found ready-to-drink in store dairy cases, at diners and in university dining halls. [Source: Wikipedia]

    USES FOR COFFEE SYRUP

    In addition to coffee milk, you can use the syrup for:

  • Baking
  • Cocktails and mocktails
  • Dessert sauce
  • Glazes (check out this list of recipes for fish, meat, poultry and veggies)
  • Granita
  • Hot coffee drink
  • Shakes and smoothies
  • Pancake/waffle syrup
  •  
    *Rhode Island named coffee milk its official state beverage in 1993, after a competition with Del’s Lemonade, another Rhode Island specialty.

     

    DAVE’S COFFEE SYRUP

    Dave’s Coffee is a certified organic coffee roaster that operates an espresso bar and bakery in Charlestown, Rhode Island. The coffee syrup is an all natural artisan product made:

  • With real sugar—no HFCS or artificial sweeteners
  • With only its natural color from the beans—no added caramel color
  • In Original, Mocha and Vanilla flavors
  •  
    By contrast Coffee Time, the best-known supermarket brand, is made with high fructose corn syrup, corn syrup, coffee extract, caramel color and potassium sorbate.

    The syrup is made in small batches to ensure quality. Choice Brazilian coffee beans are roasted by hand in a small, gas fired roaster to bring out nutty, sweet, smooth, roasty and smokey flavors. The roasted beans rest for two days; they’re then ground and cold-brewed for 18 hours in a special stainless steel kettle.

    The brewed coffee is mixed with pure cane sugar, brought to a boil and simmered until the syrup reduces and the sugar begins to caramelize. It’s bottled in amber glass, which protects the syrup from light.

    Get yours at DavesCoffeeStore.com.

     

    bottles-duo-230

    Dave’s Coffee Syrup is available in three flavors. Photo courtesy Dave’s Coffee Store.

     

    It’s a great gift idea for coffee-loving moms and dads, and other deserving family and friends.

    If you need a kosher syrup, you can buy Autocrat on Amazon.

      

    Comments

    TIP OF THE DAY: Cinnamon Coffee

    french-press-cinnamon-coffee-mccormick-230

    It’s easy to brew delicious cinnamon coffee
    with any coffee maker. Photo courtesy
    McCormick.

     

    If you enjoy cinnamon coffee, here’s a recipe from McCormick, that adds real cinnamon to your ground coffee for a far more exciting flavor. (Commercial cinnamon-flavored coffee uses an extract to flavor the beans.)

    The coffee is brewed with brown sugar, so no sugar bowl is needed. You can use any coffee maker.

    For dessert, you can top the coffee with whipped cream and a sprinkle of cinnamon. There are just 36 calories per cup, before the whipped cream.

    For a spiked version, add cinnamon liqueur, coffee liqueur or Irish cream liqueur. If you want to avoid the extra sugar, use whiskey (we like bourbon) or tequila.

     

    RECIPE: BREWED CINNAMON COFFEE

    Ingredients For 6 One-Cup Servings

  • 3/4 cup ground dark roast coffee, (regular or decaffeinated)
  • 1/4 cup firmly packed brown sugar
  • 2 tablespoons ground cinnamon
  • 1/2 teaspoon pure vanilla extract
  • 6 cups water
  • Optional garnish: whipped cream and sprinkled cinnamon
  • Optional: milk or cream
  • Optional liqueur: 1-2 tablespoons per cup
  •  

    Preparation

    1. PLACE coffee, sugar and cinnamon in a filter in brew basket of coffee maker (or directly into a French press).

    2. PLACE the vanilla in the empty carafe. Add water to coffee maker; brew coffee as usual.

    3. POUR into serving cups; add liqueur if desired. Top with whipped cream or serve with milk or cream. Garnish with an optional sprinkle of cinnamon.
     
    CINNAMON LIQUEUR

    There are more brands than there is shelf space to hold them all. And Bols makes both a cinnamon liqueur and a cinnamon schnapps (see the difference below). Some are more elegant, some are brash and sizzling.

    Cinnamon liqueur can be added to coffee and tea, sipped on the rocks, drunk as shooters and mixed into cocktails.

  • After Shock
  •  

    goldschager-bottle-230

    Dramatic and delicious: Goldschläger cinnamon schnaps with gold flakes. Photo courtesy Global Brands.

     

  • Bols Hot Cinnamon Liqueur and Gold Strike Cinnamon Schnapps
  • De Kuyper “Hot Damn!”
  • Fireball Cinnamon Whiskey Liqueur
  • Fire Water Hot Cinnamon Schnapps
  • Goldschläger, with flecks of edible gold, the most elegant of the cinnamon liqueurs
  • Leroux Cinnamon Schnapps
  • Kahlúa Cinnamon Spice
  • Tuaca Cinnaster Cinnamon and Vodka Liqueur
  •  
    CORDIAL, EAU DE VIE, LIQUEUR, SCHNAPPS: THE DIFFERENCE

    While many people use these terms interchangeably, and they are all flavored spirits, there are differences that are relevant to the consumer in terms of sweetness and color.

  • Liqueur (lih-KUR, not lih-CURE) is made by steeping fruits in alcohol after the fruit has been fermented; the result is then distilled. Liqueurs are typically sweeter and more syrupy than schnapps.
  • Schnapps (shnops) is made by fermenting the fruit, herb or spice along with a base spirit, usually brandy; the product is then distilled. This process creates a stronger, often clear, distilled spirit similar to a lightly flavored vodka. “Schnapps” is German for “snap,” and in this context denotes both a clear brandy distilled from fermented fruits, plus a shot that spirit. Classic schnapps have no added sugar, and are thus less sweet than liqueur. But note that some manufacturers add sugar to please the palates of American customers.
  • Eau de vie (oh-duh-vee), French for “water of life,” this is unsweetened fruit brandy—i.e.,schnapps.
  • Cordial has a different meaning in the U.S. than in the U.K., where it is a non-alcoholic, sweet, syrupy drink. In the U.S, a cordial is a sweet, syrupy, alcoholic beverage: liqueur.
  •  
    In sum: If you want a less sweet, clear spirit, choose schnapps/eau de vie over liqueur. For something sweet and syrupy, go for liqueur/cordial.

      

    Comments

    TIP OF THE DAY: Blue & Purple Potatoes

    The All Blue variety of blue potatoes.
    Potatoes can be blue or purple, depending on
    the soil in which they are grown. Photo
    courtesy Burpee.com.

     

    Naturally blue and purple foods are relatively rare.

    Blue Foods. In the blue group are blackberries, blueberries, blue cheese, blue corn, Concord grapes, pale blue oyster mushrooms and edible flowers like bachelor’s buttons. And there are exotica like decaisnea, an Asian plant known as dead man’s fingers, with a blue pod and edible blue pulp.

    Purple Foods. In the purple group: black currants; black rice; eggplant; elderberries; figs; red cabbage; purple artichokes, asparagus, bell peppers, carrots, cauliflower, grapes “green” beams, and kohlrabi; plums; prunes; raisins; and some microgreens.

    But our favorite in the blue and purple group are blue and purple potatoes and yams, which have both blue/purple flesh and skin. More flavorful than many starchy white potatoes, they tend to have a slight earthy and nutty flavor. Look for them in specialty produce markets or better supermarkets.

    The blue or purple color comes from anthocyanins, powerful antioxidants that create red, blue and purple colors, depending on the pH of the soil and other growing factors.

     

    There are numerous varieties with commercial names such as All Blue, Congo, Lion’s Paw, Purple Peruvian, Purple Viking, Purple Majesty and Vitilette. Specialty Produce magazine notes that there are 700 purple varieties in Peru, the birthplace of the potato.

    They are generally harvested young, which is why they tend to be smaller and rounder. Leave them in the ground and they’ll grow larger and oblong.

    According to Web MD, they’re a heart healthy vegetable, helping to lower blood pressure. What better reason to go out and buy some!

     

    A Versatile Potato

    Blue and purple potatoes have a medium-starchy texture. They keep their shape when baked but also mash and blend easily—for example, into potato soup, shown in the photo at right.

    The pop of color is a delight in potato salads and a surprise in dishes like blue/purple potato soup.

    Make fun dishes like purple potato chips or potato latkes. Mix purple potatoes with orange-fleshed squash. Try a purple potato pizza with smoked salmon and salmon roe, or with caramelized onions and rosemary.

    For Easter, how about this purple potato soup from Family Spice? Here’s the recipe.

    Purple mashed potatoes are also stunning on the table. If your tradition is roast lamb with rosemary potatoes, make those potatoes purple—or a mix of purple and white.

     

    purple-potato-soup-familyspice-230

    Purple potato soup: a treat for Easter dinner—or anytime. Photo © Family Spice.

     

    Think of how you’d use blue or purple potatoes and let us know.

    One suggestion you shouldn’t pass up: red, white and blue potato salad for Independence Day!

      

    Comments

    TIP OF THE DAY: Nogent Knives

    nogent-serrated-w-bread-230sq

    If you use your serrated “bread knife” to slice
    much more than bread, check out the
    Nogent line of knives, where the other knife
    styles are microserrated. Photo courtesy
    Nogent.

     

    Some people use their serrated knives, often called “bread knives,” for slicing bread.

    Other people have discovered that, beyond bread, a serrated blade cuts tomatoes, meat and other foods better than the chef’s knife, utility knife or other choice from the cutlery set.

    We’re one of those “other people.” We used our bread knife for much more than bread.

    And then we discovered Nogent, a French cutlery manufacturer founded in 1923.

    The bread knife (photo at left) has a familiar serrated edge; but all of the other knives are micro-serrated.

    Almost invisible to the naked eye, these precision edges comprise 100 micro-serrations per inch and are terrific for anything—chopping, dicing, mincing and slicing. We can slice a tomato thinner with our Nogent chef’s knife than with any other knife we own.

     

    We only have one Nogent knife—a gift received at a trade show. But we use it almost exclusively, ignoring the fine cutlery we own for many times the price.

    The knives never have to be sharpened! We’ve been using our knife for three or more years, and it’s as sharp as ever.

    The blades are handcrafted of molybdenum, a compound that is used in high-strength carbide steel and carbon stainless steel.

    The handles are molded polymer of an design. The polymer feels good in the hand, as does the ergonomic grip.

     

    If there’s anything to mar perfection, it’s that the handles are plastic and “authentic hornbeam wood” that looks like plastic.

    Our chef’s knife is two-toned ecru and what looks like faux wood but is actually real (see photo above). To us it looks very dated, like those beige and faux wood station wagons from the Eisenhower era.

    But, Nogent has since moved to modern, if nondescript, black polypropylene handles, among other choices. They’re a much better look.

     

    knives-tomatoes-230

    You can still find some of wood handles, but the new handles are a preferable “basic black.” Photo courtesy Nogent.

     

    WHERE TO FIND NOGENT

    Nogent makes a complete range of cutlery, from peelers and paring knives to boning and carving knives. The challenge is to find them!

    We found the chef’s knife on Amazon.com for $58.99.

    The utility knife is $25.74.

    The paring knife is $15.20; we also spotted the boning knife, bread knife, carving knife, steak knife, peelers and other pieces of the line.

    The prices vary based on the line, which seems to be differentiated by handle material.

    Looking for a gift for someone who likes to cook—or is starting to learn? One or more Nogent knives will make cooking so much more pleasurable.

    Just as important, treat yourself to the chef’s knife. Then, book a vacation to France, and bring home knives instead of less useful souvenirs.

      

    Comments

    FOOD FUN: Peeps Dunkin’ Donuts

    dunkin-Peeps-donut-horiz-230sq

    Peeps donuts, new this year. Photo courtesy
    Dunkin’ Donuts.

     

    Why did it take so long, we wondered, as we read the press release about Dunkin’ Donuts’ new Easter donut topped with a real Peeps marshmallow chick.

    The yeast donut, shaped like a flower, is available in two flavors: strawberry flavored icing with pastel green icing drizzle, or pastel green icing with strawberry flavored icing drizzle.

    The Peeps that top the donuts are slightly smaller than the normal Peeps chicks.

    Gather ye donuts while ye may: They’re available at participating Dunkin’ Donuts locations nationwide for a limited time only.

    Worldwide, Dunkin’ Donuts sells 2.5 billion donuts and annually. In the U.S., Dunkin’ Donuts offers more than 70 varieties of donuts. Favorite flavors include Boston Kreme, Glazed and Chocolate Frosted.

     

    Find the store nearest to you at DunkinDonuts.com.

      

    Comments

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