Month: July 2012

Ice Cream Cupcakes & More For National Spumoni Day

Posted on by thenibble

[1] Spumoni, an ice cream treat for the eye and the palate (photo © Lezza). [2] Spumoni Baked Alaska. Just use the conventional spumoni flavors in any Baked Alaska recipe. Here’s the recipe for this one (photo © Taste Of Home). [3] For an easy spumoni ice cream cake, layer the flavors in a loaf…
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TIP OF THE DAY: Pasta With Greens

Posted on by thenibble

We were inspired by this picture in the beautiful photo gallery of Chicken Fried Gourmet, a blog featuring the cuisine of Shreveport, Louisiana-based chef Michael O’Boyle. An unusual concept today, pasta with greens dates back several centuries to Italian peasant fare. Meat was costly, greens were grown in the garden: Ecco! (That’s Italian for voilà.)…
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COOKING VIDEO: Make A Retro Gelatin Mold

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  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,…
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TIP OF THE DAY: Fish With Apples (Oh Yes You Can)

Posted on by thenibble

Think outside the box when combining ingredients. That’s what Executive Chef Leo Forneas of Silk Rd Tavern did, topping a crispy fish fillet with julienned apples. He chose red-skinned apples to add a touch of color. You can use raw apples or lightly sauté the strips in butter or oil. You can cook the apples…
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