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If you’ve been to Turkey, you’ve probably eaten a simit or two (called gevrek in some parts of the country; the word means crisp). They’re one of the national breakfast foods of Turkey, baked fresh throughout the day in neighborhood bakeries and sold to the public by food cart vendors (or simply from a tray…
Continue reading “PRODUCT: Simit, The Turkish Ur-Bagel”
We love this nut-tricious snack idea: An open-face peanut butter sandwich topped with trail mix. Use whole wheat toast: whole wheat for extra nutrition and toast for extra crunchiness. Cut into squares for easier snacking. Our beverage of choice: a glass of nonfat milk. The recipe concept comes from Lee Zalben, proprietor of the restaurant…
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Stale? Not for long! Photo of ciabatta loaf by Vincent Talleu | Wikimedia. Most people believe that when bread goes stale, it’s because the moisture evaporates. It’s more complex than that: Bread will go stale even in a moist, humid environment (details). Refrigeration doesn’t help: According to Bread.com, bread goes stale most rapidly at…
Continue reading “TIP OF THE DAY: How To Soften Stale Bread”
Baguette slices dipped in chocolate. These are topped with a sprinkle of sea salt. Photo by Elvira Kalviste | THE NIBBLE. We were waiting for our latte at Le Pain Quotidien when we noticed, among the baked goodies, a clamshell box of chocolate-covered something. Homing in on the label, the quirky-looking product turned out…
Continue reading “TIP OF THE DAY: A New Use For Leftover Baguette”
A friend mentioned yesterday that she was testing hors d’oeuvre recipes for Christmas. With everything else going on before Christmas dinner, if you need something quick, good and impressive, we nominate prosciutto-wrapped grissini. Elegant strips of prosciutto are wrapped around slender, crunchy breadsticks for a delicious and eye-catching appetizer. Grissini is the Italian word for…
Continue reading “TIP OF THE DAY: Prosciutto Grissini (Breadsticks) An Easy Cocktail Snack”
