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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.

RECIPE: Triple Peanut Butter Cookies

Back to school time always makes us think of our Nana’s peanut butter cookies. Nana was a traditionalist—just peanut butter and chopped peanuts. But for an extra bit of fun, add peanut butter baking chips, which are the third peanut component in these triple peanut butter cookies from Zulka Morena.

Variations: Substitute toffee chips, chocolate chips or white chocolate chips for the peanut butter chips. Or, amp up the peanut profile with flavored peanuts (Planter’s, for example, makes Chipotle Peanuts, Cocoa Peanuts, Salted Caramel Peanuts and Smoked Peanuts). You can also add raisins or dried cherries or cranberries (we’re keen on the dried cherries).

For Halloween, add a bit of candy corn!

You won’t have a triple PB cookie, but you will have something equally delicious.

RECIPE: TRIPLE PEANUT BUTTER COOKIES

Ingredients

  • 2-1/4 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/4 tsp salt
  • 1-1/2 sticks butter, salted or unsalted
  • 1 cup organic creamy peanut butter (no added oil)
  • 1-1/2 teaspoons vanilla extract
  • 2 large eggs
  • 1-1/4 cups brown sugar
  • 2/3 cup table sugar
  • 1 tablespoon milk
  • 1 cup salted peanuts, roughly chopped
  • 2 cups peanut butter chips
  •    

    Triple-Peanut-Butter-Cookies-zulka-230

    Snack time! Photo courtesy Zulka.

     

    zulka-morena-cane-sugar-2-230

    From a family-owned company that does
    things the right way. Photo courtesy Zulka.

     

    Preparation

    1. WHISK together the flour, baking soda and salt in a small bowl. Set aside.

    2. COMBINE the butter and peanut butter in a microwave safe bowl and heat in 15 second intervals until melted. Add the vanilla extract and stir until combined and smooth. Set aside to cool slightly.

    3. BEAT the eggs in a large bowl with an electric mixer until pale and slightly thickened. Add the sugars and mix well. Pour the peanut butter mixture in and mix well, scraping down the sides when necessary.

    4. ADD the flour mixture and mix on low until combined. Add the one tablespoon of milk and mix again. Add the peanuts and peanut butter chips and stir by hand until combined. Chill the dough at least one hour, up to overnight before baking. When ready to bake…

    5. PREHEAT the oven to 325°F. Prepare cookie sheets with parchment paper or silicone bake mats. Scoop out rounded heaping tablespoon and a half sized dough balls and place on the cookie sheets about 2” apart. Bake for 10-12 minutes until the edges are slightly golden. Do not over bake.

    6. COOL on the cookie sheet for 2 minutes, then transfer to a wire rack to cool completely. Keep in an airtight container at room temperature for up to a week, or freeze for up to 3 months.

     

    ABOUT ZULKA

    More than 100 years ago, the Zulka family built mills among the lush sugar fields of Mexico, in a tropical area ideal for sugar cane farming. They remain a family-run company, continually investing and modernizing so that these same facilities can process more than six million tons of fresh-cut sugarcane each year.

    All of the sugar cane they process comes from local small family farms, owned by hard-working people who are dedicated to producing top quality sugar cane. “We are proud of our workers, partners, and product,” says Zulka.

    With most sugar coming from enormous, soul-less companies, it’s a great mission to support. Check the store locator to see where you can buy Zulka products.

    You can also find it on Amazon.com in white sugar, brown sugar and individual white sugar packets.

    The company will soon be introducing powdered sugar and chili sugar, with a touch of chili spice.

    Find more delicious recipes on Zulka.com.

      

    Comments

    TIP OF THE DAY: Have A Temaki Party

    What’s a temakeria?

    It’s a fast-casual style eatery featuring temaki, the made-to-order, cone-shaped “hand roll” sushi. Rice, raw fish and vegetables are wrapped in a sheet of nori, seaweed that pressed into thin sheets.

    In the case of Uma Temakeria, newly opened in the Chelsea neighborhood of Manhattan (64 Seventh Avenue at 14th Street), the soy sauce and wasabi traditionally served at sushi bars is replaced with a choice of the chef’s special sauces.

    Beer, wine and saké, plus tea and soft drinks, are served.

    Uma implies “delicious” in Japanese, and this idea is totally uma—a healthful, lower calorie alternative to fast food. We love it, and hope there’s an Uma Temakeria in our neighborhood soon!

    Uma Temakeria (pronounced OOH-mah teh-ma-ka-REE-ah) is the first “fast-fine” sushi eatery to open in the U.S., inspired by the temakeria trend in Brazil, which began in the early 2000s in beachfront neighborhoods such as Leblon and Ipanema.

    Bringing the concept to the U.S. is Cynthia Kueppers, who left Wall Street to create her vision. All ingredients, including the seafood, are responsibly-sourced, fusing a trend that is growing among American consumers.

    You enter the bright space, roomy by Manhattan standards, and go to the counter, where the temaki of your choice are quickly made to order. You can take a seat to dine, or take your temaki to go.

       

    vegetarian-230r

    Tofu temaki, one of the vegetarian choices. Just roll and eat! Photo courtesy Uma Temakeria | NYC.

     

    What’s on the menu? First, there are Chef’s Temaki from Michelin-starred Executive Chef Chris Jaeckle (formerly of Ai Fiori, Morimoto and other great eateries such as Eleven Madison Park, Tabla and An American Place), with your choice of white or brown rice:

  • Tsumi Tuna Temaki: tuna and green apple in wasabi ginger sauce
  • Isara Salmon Temaki: salmon and seaweed salad with creamy miso sauce
  • Citera Tofu Temaki: red pepper and seasonal pickle in zesty citrus sauce
  • Terramaki: seaweed salad, daikon, carrot, avocado and sesame seeds with spicy mayonnaise
  • Fish ‘N Chips: the seasonal special, currently fried fluke, celery and potato chip crunch with tartar sauce
  •  

    2-maki-230

    Tuna and salmon rolls. Photo courtesy Uma
    Temakeria | NYC.

     

    Prefer a custom temaki? The attractive, enthusiastic counter staff are eager to roll whatever you’d like. Combine your rice with:

  • Protein: Atlantic salmon, blue swimmer crab, marinated tofu, yellowfin tuna or seasonal fish
  • Vegetables: carrot, celery, cucumber, daikon, red bell pepper, seaweed salad, seasonal pickle
  • Fruit: green apple
  • Sauce: avocado lime, creamy miso, tobanjan mayo, wasabi ginger or zesty citrus
  •  
    Most rolls are $5.50 (vegetarian), $6.00 (with fish) or $6.50 (seasonal special); any two rolls with a delicious side salad is $14.00.

    The sides are low in calories, each equally deserving to be included with your meal:

  • Asian Vinegar Slaw
  • Kale Salad with Balsamic Miso
  • Spicy Cucumber Salad
  •  
    Chef Jaeckle, please send us the recipes for all three!

     

    HAVE A TEMAKI PARTY AT HOME

    Why are temaki (hand rolls) different from other sushi? Because they don’t require a well-honed skill to prepare. Simply grab a sheet of seaweed, add your rice and fixings and roll into a cone.

    As the host, you don’t have to do much more than set out the ingredients, buffet-style. The guests roll their own (here’s how to roll temaki).

    It’s a great idea for a party. So take inspiration from Uma Temakeria and add some pizzazz to your entertaining. And invite us!

      

    Comments

    RECIPE: Apple “Jell-O” With Caramel Crème Fraîche

    For sophisticated palates, here’s a riff on the Halloween caramel apple: apple gelatin with a cloak of caramel crème fraîche.

    It’s from CookTheStory.com, the website of Christine Pittman, a recipe developer and photographer. Check out the website for more delicious recipes.

    “For this recipe,” says Christine, “you combine apple juice and gelatin and then divide it among small jars before putting it in the fridge to set. Then you mix crème fraîche with caramel sauce and whipped cream and slip it on top of the jello. There’s a layer of nuts and caramel between the jello and the crème fraîche. Oh my!”

    Note that while many people use the term Jell-O generically, it is a trademark of Kraft Foods, and refers only to the Jell-O brand. Everything else is properly called gelatin.

    RECIPE: HOMEMADE APPLE GELATIN WITH CARAMEL CRÈME FRAÎCHE

    Prep time is 25 minutes. The recipe can be made up to two days in advance.

    Ingredients For 8 Servings

  • 4 cups apple juice, divided
  • 3 packets (0.25 ounce each) gelatin powder (2.5 tablespoons powder)
  • 2 tablespoons maple syrup or honey
  • ½ cup walnuts, chopped
  • ½ teaspoon cinnamon
  • 1½ cups caramel sauce, divided
  • 8 ounces crème fraîche (store-bought or homemade)
  •    

    apple-jello-caramel-creme-fraiche-cookthestory-230

    Photo courtesy CookTheStory.com.

  • 1¾ cup whipped cream (store-bought or homemade from 1 cup whipping cream)
  •  

    Preparation

    1. POUR 3 cups of the juice into a medium sauce pan. Bring it to a boil over high heat. Meanwhile…

    2. POUR the remaining cup of cold apple juice into a large bowl. Sprinkle the cold juice with the gelatin powder. Let stand for 1 minute. Add the boiling juice to the cold juice. Stir continuously for 3 minutes and then stir in the maple syrup or honey.

    3. DIVIDE the apple juice mixture among 8 jars, glasses or dessert bowls with an 8-10 ounce capacity. Refrigerate until set, about 3-4 hours. Once the jelly has set…

    4. COMBINE the walnuts with the cinnamon and ¾ cup of the caramel sauce. Divide evenly among the 8 containers. (Up until this point the recipe can be made up to 2 days ahead. Keep the containers refrigerated). When ready to serve…

    5. MIX the remaining ¾ cup caramel sauce with the crème fraîche in a large bowl. Add about 1/3 of the whipped cream and stir it gently. Add the remaining whipped cream and gently fold it in just until it is combined (it’s alright if there are ribbons of caramel color through the cream). Divide the caramel cream among the containers.

     

    creme_fraiche_vbc_230

    Crème fraîche. Photo courtesy Vermont Butter & Cheese Creamery.

     

    THE DIFFERENCE BETWEEN CRÈME FRAÎCHE & SOUR CREAM

    These two fresh dairy products are similar, and sometimes can be substituted for each other.

    Sour cream is:

  • Tangier than sour cream.
  • Made by thickening cream with lactic acid cultures.
  • Has a fat content of about 20%, and more protein—which is why heating it results in curdling.
  • Can include stabilizers and thickeners, such as gelatin, rennin (a protein-digesting enzyme that curdles milk) and vegetable enzymes.
  •  
    Crème fraîche is:

  • Thicker and richer than sour cream, with a fat content of about 30%.
  • Made traditionally made (in France) from unpasteurized cream that naturally contained the right bacteria to thicken it. In the U.S., which has pasteurized cream, crème fraîche is made by adding the bacteria with other fermenting agents.
  • Does not contain added stabilizers or thickeners.
  •  

    THE HISTORY OF JELL-O

    Gelatin (also spelled gelatine) has been made since ancient times by boiling animal and fish bones; aspic, a savory, gelatin-like food made from meat or fish stock, was a French specialty centuries before the day of commercial gelatin, and was very difficult to prepare, relying only on the natural gelatin found in the meat to make the aspic set.

    Powdered gelatin was invented in 1682 by Denis Papin. The concept of cooking it with sugar to make dessert dates to 1845 and an American inventor named Peter Cooper. Cooper patented a product that was set with gelatin, but it didn’t take off.

    In 1897, Pearle Wait, a carpenter in Le Roy, New York (Genesee County), experimented with gelatin and developed a fruit flavored dessert which his wife, May, named Jell-O. The first four flavors were orange, lemon, strawberry and raspberry.

    He tried to market his product but lacked the capital and experience, and in 1899 sold his formula to a fellow townsman and manufacturer of proprietary medicines, Orator Frank Woodward, for $450. Jell-O was manufactured by Andrew Samuel Nico of Lyons, New York.

    Alas, sales were slow and one day, Wait sold Sam Nico the business for $35. In 1900, the Genesee Pure Food Company promoted Jell-O in a successful advertising and by 1902 sales were $250,000. In 1923 management created the Jell-O Company, Inc., which replaced the Genesee Pure Foods Company, the purpose of which was to protect the Jell-O trade name and to keep it from becoming a generic term.

    That same year, the Jell-O Company was sold to the Postum Cereal Company, the first subsidiary of a large merger that would eventually become General Foods Corporation. Lime Jell-O was introduced in 1930.

    Today Jell-O is manufactured by Kraft Foods, a subsidiary of Phillip Morris, which also acquired both Kraft and General Foods in the 1980s and ultimately merged the two companies. There is a Jell-O Museum in Le Roy, New York.

      

    Comments

    TOP PICK OF THE WEEK: Polska Foods Pierogi

    Today is National Pierogi Day. How we miss the pierogi of our youth. Now that Nana is gone, we have searched in vain in both stores and restaurants to recapture the glory of her homemade pierogi.

    Finally, we’ve found it with the excellent pierogi from Polska Foods. Yes, they are pierogis that are as good as Nana’s. We rejoice!

    Many pierogis are pretty flavorless lumps of flour and potatoes, requiring lots of seasoning, frying, sour cream or whatever to become pleasing.

    Polska’s dough and fillings are so flavorful, we ate them plain—although for serving to family and friends, we’d spruce them up with some melted butter, fresh herbs, or one of these 50+ ways to serve pierogi.

    The line of authentic pierogi, made in San Francisco, is organic and all-natural. They are shipped frozen, anywhere in the continental U.S., from PolskaFoods.com.
     
    RECAPTURING GRANDMA’S RECIPES

    Tomek Piszczek, founder of Polska Foods, was born and raised in Poland and knows the real deal. “This is how we enjoyed pierogi,” he states. “All ingredients were from our garden or our neighbor’s farm. We even grew our own grain.”

       

    beef-pork-230

    A real treat, for every day or special occasions. Photo by Elvira Kalviste | THE NIBBLE.

     
    Polska Foods follows tradition with the fresh ingredients, slow food cooking processes and nothing artificial.

    After a full year of research and development, the company settled on kosher, award winning, handcrafted farmer’s cheese made without rennet and enzymes and rBST-free; organic heirloom grain and flour; fresh organic vegetables; real sauerkraut made with just cabbage and salt, and even organic herbs and seasonings.

    The pierogi contain no preservatives, no MSG, no GMO ingredients, no soy, and absolutely nothing artificial. The recipes use only organic or expeller-pressed oils, and never any trans fats.

    The result duplicates Tomek’s grandma’s recipes from Lubiechowa, Polanda: tasty comfort food with superb flavor.

    The line is certified organic by Oregon Tilth.

     

    mushroom-cabbage-230

    A delicious all-vegetable (and vegan)
    version. Photo by Elvira Kalviste | THE
    NIBBLE.

     

    THE BEST PIEROGI IN MINUTES

    To make the pierogis, you simply boil or steam the frozen pierogi for 8 to 10 minutes or fry or sauté them in a nonstick pan. Then, simply toss with butter, sautéed onions, bacon and fresh sage, or top with sour cream, nonfat Greek yogurt or yogurt-garlic sauce. The results are spectacular.

    You can also make a sweet breakfast or brunch recipe with a topping of sour cream and brown sugar on the potato and cheese variety. The line includes:

  • Potato Cheese Pierogi, made with herbed mashed potatoes and farmer’s cheese, is peppery, with complex flavor from the onions and garlic.
  • Mushroom Cabbage Pierogi, a delicious vegan recipe
  • Spinach Feta Pierogi, a Greek fusion favorite
  • Savory Beef & Pork Pierogi, too delicious for words
  • Whole Wheat Potato Cheese Pierogi, made with better-for-you whole wheat dough
  •  
    Each is wonderful, and we can’t get enough!

    For a retail locator, to buy online or for more information, visit PolskaFoods.com.

     

      

    Comments

    TIP OF THE DAY: 50+ Ways To Eat Pierogi

    October 8th is National Pierogi Day.

    Pierogi* are dumplings of Central and Eastern European origin, traditionally stuffed with cheese, fruit, ground meat, mashed potato or sauerkraut. They can be served boiled baked or fried/sautéed, usually in butter with sautéed onions.

    Pierogi is the Polish word. In Russian the term is pelmeni (don’t confuse pierogi with pirog, the Russian word for pie); in Ukrainian it is varenyky.

    The Polish word pierogi is plural. The singular form, pieróg, is rarely used since a typical serving consists of multiple pierogi.

    The dumplings are usually semicircular, but in some areas are rectangular or triangular.

    Here’s how to celebrate: 50 ways to eat pierogi, culled from a list of 100 ways at PolskaFoods.com.
     
    *Also spelled perogi, pierogy, perogy, pierógi, pyrohy, pirogi, pyrogie, or pyrogy.
     
    PIEROGI & DIP

  • Dipped in honey mustard or Dijon mustard
  • Dipped in Greek yogurt
  • Dipped in ranch dressing
  • Dipped in sour cream and hot sauce (spicy dip)
  • Dipped in sour cream and chopped green onions (onion dip)
  •    

    LN Fast Snack Cheese Pierogy Bites-230

    Pierogi topped with melted Cheddar. Photo courtesy Lewis & Neals.

     

    PIEROGI TOPPERS

    Boil, fry or saute the pierogi and serve:

  • Topped with Alfredo Sauce
  • Topped with apple sauce (cheese pierogi)
  • Topped with Bearnaise Sauce
  • Topped with butter and chives
  • Topped with caramelized onions in butter & paprika sour cream
  • Topped with caramelized onions, sage and jalapeño
  • Topped with caramelized onions and Polish sausage
  • Topped with caramelized onions, finely chopped bacon and garlic
  • Topped with caramelized onions and sour cream
  • Topped with chili con carne
  • Topped with Greek yogurt, dill, diced cucumber and red onion
  • Topped with green curry sauce
  • Topped with jelly or jam and optional sour cream (cheese pierogi)
  • Topped with mango peach salsa (cheese pierogi)
  • Topped with marinara sauce and cooked ground meat
  • Topped with melted butter
  • Topped with melted Cheddar cheese
  •  

    AUTUMN_PIEROGIES_APPLES-MrsTs-230

    Pierogi with sautéed apples. Photo courtesy
    Mrs. T’s.

     
  • Topped with mushroom sauce
  • Topped with pesto sauce
  • Topped with roasted eggplant and tomatoes
  • Topped with roasted tomatoes and garlic
  • Topped with salmon or whitefish caviar (cheese or potato pierogi)
  • Topped with sautéed apples
  • Topped with smoked salmon, thinly sliced onions and capers (cheese pierogi)
  • Topped with sour cream, fresh basil and green onion
  • Topped with sour cream and fresh salsa: chopped onion, garlic, tomatoes, cilantro, lime
  • Topped with sour cream, garlic and chives
  • Topped with spicy salsa
  • Topped with whitefish, sable, smoked salmon, lettuce, tomato, red onion, cucumbers, and capers (cheese pierogi)
  • Topped with yogurt, garlic and herb sauce
  •  
    MORE ELABORATE PREPARATIONS

  • Bacon wrapped pierogi appetizers
  • Baked pierogi casserole with bacon, tomato and cheese
  • Pierogi casserole dish with your favorite casserole ingredients
  • Pierogi crostini topped with mushrooms, scallions and spicy fresh salsa
  • Pierogi tossed with garlicky string beans, onion, bell pepper and bacon
  • Pierogi “salad”: cold or hot pierogi on a bed of lettuce with honey Dijon mustard sauce or vinaigrette
  • Pierogi “salad” with other favorite ingredients (vegetables, ham, turkey, spinach, etc.)
  • Pierogi tossed with fried mushrooms, bacon and onions
  • Pierogi tossed with onions, peppers, and chicken sausage
  • Pierogi with melted mozzarella, caramelized onions and sautéed mushrooms
  • Pizza Pierogi: potato or cheese pierogi with pizza sauce, melted mozzarella cheese and pepperoni
  • Salmon skillet with pierogi, onions, capers, lemon, dill, and garlic
  • Sautéed pierogi in butter, topped with chili, cheese, sour cream and habanero sauce
  • Sautéed pierogi in butter, topped with steamed broccoli and melted cheese
  • Sautéd pierogi in olive oil with onion, kale, fresh garlic, lemon and oregano
  • Sautéd pierogi in sesame oil with kale, fresh garlic, red bell pepper and sesame seeds
  • Vegetable pierogi frittata with asparagus and garlic
  •  
    This should keep you busy through the next National Pierogi Day!

      

    Comments

    TIP OF THE DAY: Easy Homemade Bibimbap

    One of our favorite Korean dishes is bibimbap (pronounced BEE-bim-bop), a comfort food recipe that’s easily customizable to your tastes. It combines rice, protein, fresh vegetables and spicy Korean barbeque sauce.

    The dish is traditionally made, mixed and served in a Korean stone bowl (also called hotstone or dolsot). You can use a regular skillet and a dinner plate.

    With a stone bowl, the rice on the bottom becomes extra crisp and crusty and is considered a bonus, like the socarrat on the bottom of paella pans.

    Already low in calories and healthful, if you substitute a [nontraditional] whole grain for the white rice, it becomes a very nutritious dish. Consider black, brown or red rice, or barley (bap is the Korean word for cooked rice). Quinoa fans: Go for it!

    Below are five easy steps to making bibimbap at home from Bibigo, maker of Korean pantry products.

    RECIPE: HOMEMADE BIBIMBAP

    Ingredients

       

    bibimbap-barnjooNYC-230

    Bibimbap served in a traditional stone bowl. Photo courtesy Barnjoo Restaurant | NYC.

  • Cooked rice—your choice of type, including steamed sticky rice
  • Cooked protein(s) of choice: bulgogi beef*, chicken teriyaki, chicken breast, ground beef, seafood, spicy pork or tofu, cooked in marinade (see Step 2 of recipe below)
  • Egg, cooked sunny-side up
  • Vegetables of choice: lightly-cooked carrots, mushrooms, onions, spinach or other favorites
  • Sauce: gochujang (see below) or other traditional sauce (Bibigo makes Hot & Spicy Bulgogi, kohot, ssam sauce, and citron soy)
  •  
    *Bulgogi is thinly sliced, marinated and grilled beef. The word literally means “fire meat” in Korean.
     
    Condiments

  • Gochujang paste (see below), available at Asian markets or online
  • Kimchi
  •  
    Optional Garnishes

  • Nori (dried seaweed sheets, or laver, used to make sushi rolls)
  • Toasted sesame seeds
  • Sliced green onions (scallions)
  •  
    ABOUT GOCHUJANG PASTE

    Gochujang (pronounced ko-chu-JONG, also translated as kochujang) is a Korean hot chile pepper paste, spicy, but not too hot. It is made from glutinous (sticky) rice, red chiles, fermented soy beans and salt.

    Gochujang is one of the three indispensable condiments in Korean households, along with doenjang, bean paste, and ganjang, Korean soy sauce.

    The popular condiment is used in bibimbap as well as in bulgogi (barbecued meat wrapped in lettuce leaves), tteokbokki (a snack food made from soft rice cake and fish cake), and in salads, stews, soups and marinated meat dishes.

    You can also spread it on burgers and sandwiches for some fusion flare, use it as a breakfast condiment with eggs or hash browns, or mix it with soy sauce, rice wine and a bit of brown sugar to make a delicious dipping sauce.

     

    homestyle-bibimbap-230sq

    Bibimbap served on a regular dinner plate.
    Photo courtesy Bibigo.

     

    RECIPE: BIBIMBAP

    This dish is primed for “freestyling.” You can add whatever ingredients appeal to you, from edamame to rice noodles, to create your own signature bibimbap.

    Ingredients For 2 Servings

  • 2 cups steamed medium-grain rice, rice of choice, or other grain
  • 2 cups mixed raw vegetables: bean sprouts, julienned or sliced carrot, cucumber, radish, zucchini, etc.—or—1 cup raw vegetables and 1 cup cooked vegetables, such as bok choy, mushrooms or spinach
  • 1 teaspoon soy sauce
  • 2 teaspoon sugar
  • 2 teaspoons garlic, minced (about 3 large cloves)
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon toasted sesame oil
  • 1/4 teaspoon freshly ground black pepper
  • 8 ounces cooked protein
  • 3 tablespoons gochujang sauce
  • 2 eggs
  • Garnish: julienned nori (seaweed sheets), kimchi, sliced green onion (scallions), toasted sesame seeds
  •  
    Preparation

    1. DIVIDE the rice and vegetables between two serving bowls; set aside.

    2. MAKE the marinade: Combine soy sauce, sugar, garlic, ginger, sesame oil and pepper in a mixing bowl.

    3. COMBINE the marinade and protein in a skillet over medium-high heat, and stir frequently until just cooked through.

    4. TOP the rice with the cooked protein, reserving the cooking juices. Mix the juices with the gochujang sauce.

    5. FRY the eggs sunny-side up and place one on top of each rice bowl. Garnish to taste and serve with gochujang sauce.

      

    Comments

    FOOD FUN: Perfect Bacon Bowl

    If everything tastes better with bacon—as many Americans would have it—than everything tastes better in a bacon bowl.

    That’s what the manufacturers of Perfect Bacon Bowl say. While we might not want to toss fruit salad or ice cream into one, we do agree that a bowl made of 100% crisp bacon is great for:

  • Eggs and hash browns
  • Fondue
  • Grains, starches and veggies (try mashed potatoes!)
  • Low-carb burgers and cheeseburgers (the bacon bowl replaces the bun)
  • Pasta (try mac & cheese)
  • Salads (with lettuce and tomato, it’s a bread-free BLT!)
  •  
    The dishwasher-safe, bowl-shaped gadget cooks bacon to a perfect bowl shape, in the oven, toaster oven or microwave. Just wrap bacon slices around the form, cook. and you’ve got edible bowls made completely from bacon.

     

    Bacon-bowl-230

    What do you want in your bacon bowl? Photo courtesy Perfect Bacon Bowl.

     

    You can also use the device to make bread bowls for soups and stews, cornbread bowls for chili, and wherever your imagination takes you.

    See the video.

    Order on Amazon. A box of two bowls is just $5.87, with free shipping on orders over $35.

    That’s easy to reach when you choose Perfect Bacon Bowl as a stocking stuffer for your bacon-loving friends and family!

      

    Comments

    It’s Been A Week Of Tech Hell

    woman-going-crazy-230

    It’s time to get back to business. Photo
    courtesy blog.securestate.com.

     

    It’s been Hell Week at THE NIBBLE.

    Starting last Monday, the server at TheNibble.com was hacked. No website was “served” for three days; just the message, “server not found.”

    Then, it was our blog’s turn to go crazy. It’s hosted on a separate WordPress server.

    The blog “disappeared” on Friday, with Blog.TheNibble.com yielding only the message “server not found” or a totally blank page.

    As of ten minutes ago, it’s back.

    We’re sorry for the inconvenience; thanks to all for your patience. After a tall cup of coffee—and a well-deserved cheese danish—we’ll get back to writing and publishing everything we’ve been unable to do since last Friday.

     

     
      

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    KICKSTARTER: Hot Bread Kitchen Scholarships

    We normally don’t promote Kickstarter campaigns because we have limited bandwidth, and prefer to focus our efforts writing about food.

    But here’s an organization we feel strongly about, and your chance to pay it forward for very little.

    The Hot Bread Kitchen is a Harlem based artisanal bakery that trains disadvantaged women to become professional bakers. They are raising Kickstarter funds for two scholarships.

    The education will create long-term income opportunities for immigrant women, who can then obtain better-paying jobs to support themselves and their families. The graduates typically experience a 77% wage boost, moving on to jobs with benefits and room for career growth.

    You can donate as little as $1 to the Women Bake Bread Scholarship.

    Thanks for your help!

     

    bread-kneeding-hotbreadoven-230

    Immigrant women are trained as bakers. Photo courtesy Hot Bread Kitchen.

     

      

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    RECIPE: Goat Curry

    goat-curry-aglocal-230r

    Goat curry with naan, Indian flatbread.
    Photo courtesy AG Local.

     

    Got your goat?

    AgLocal has it! The e-tailer sources its meats from family farms that treat their animals well. The goal: a marketplace where consumers can easily purchase high quality meats while actively supporting the development of sustainable, regional farms. Learn more at AgLocal.com.

    And here’s some news: Goat is the most widely consumed protein in the world. It is also one of the most sustainable animals to raise, eating mostly brush and weeds.

    Yet, while Americans love goat cheese and other goat milk-based dairy products, we rarely eat goat meat. In fact, it’s hard to find outside of international markets and butchers. Even the Italian restaurants of our youth that had goat on the menu have it no more. Where has all the goat meat gone?

    This recipe, adapted by the AgLocal Test Kitchen from the August 2012 issue of Good Food Magazine, is an easy way to introduce goat into your cooking repertoire.

     
    RECIPE: GOAT CURRY

    Ingredients For 4-6 Servings

  • 1 pound goat stew meat
  • 1 large onion, roughly chopped
  • 10 garlic cloves
  • 1 tablespoon ginger, chopped
  • 1 tablespoon vegetable oil
  • 2-3 jalapeño chiles
  • Optional: small handful curry leaves
  • 3 thyme sprigs
  • 4 tablespoons mild curry powder
  • 2 teaspoons salt
  • 1 can (15-ounces) diced tomatoes
  • 2 cups beef stock
  • 1 can (15-ounces) pinto beans
  • 1-2 cups plain yogurt
  • 1-2 lemons, juiced
  • Small bunch of cilantro, chopped
  • Naan and/or rice for serving
  •  
    Preparation

    1. PLACE the onion, garlic and ginger in a food processor and purée. Heat oil in a Dutch oven and add the onion mixture. Cook for 5 minutes until softened. Add the peppers, curry leaves, thyme, curry powder and 2 teaspoons salt and cook for 2 minutes more until fragrant.

    2. ADD the goat meat and cook for 5 minutes until sides are browned. Add the tomatoes and stock and season with salt and pepper to taste. Increase the heat and bring to a boil. Reduce heat, cover, and leave to simmer for 2 hours.

    3. UNCOVER and cook for an additional 30 minutes. Add the beans to heat through. Slowly whisk in lemon juice and yogurt. Taste and add more yogurt and lemon juice to cut through spice if needed. Season to taste with salt and pepper and serve.

     
      

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