Also visit our main website, TheNibble.com.
[1] Carménère has become a flagship grape in Chile (photo © Dziana Hasanbekava| Pexels). [2] The wine pairs very well with aged cheeses—in this photo, it’s Parmigiano-Reggiano (photo © Luigi Giordano | Dreamstime). [3] Serve it with steak and most other meats (photo © Organic Beef Company| Facebook). November 24th is National Carmenénère Day.…
Continue reading “What Is Carmenere Wine & The History Of Carmenere”
[1] Fries with kimchi sour cream. The recipe is below (photo © Roy Choi | Idaho Potato Commission). [3] You can serve a variety of fries with different dips (photo © Stonewall Kitchen | Facebook). [3] Classic kimchi showing two different cuts (photo license CC-BY-SA-2.0 KR). [4] Napa cabbage, the most commonly-used vegetable for kimchi…
Continue reading “French Fries With Kimchi Sour Cream For National Kimchi Day”
Why don’t more cheese makers make chocolate goat cheese? It is a splendid indulgence, a more dense version of chocolate cheesecake. Since we had our first bite of Capri Chocolate Goat Cheese Log, we were hooked. (You can buy it from the producer, Westfield Farms, or from iGourmet or An entry from France, La Bonne…
Continue reading “Chocolate Goat Cheese Log: Like A Tangy Chocolate Cheesecake”
[1] Leek and goat cheese dressing. The recipe is below (photos #1 and #3 © Vermont Creamery). [2] A rustic sourdough loaf (photos #2, #4, and #5 © Good Eggs). [3] Vermont Creamery’s Unsalted Cultured Butter — 82% Butterfat. [4] Shallots taste like a cross between red and yellow onions, with a more delicate, sweet…
Continue reading “Gourmet Leek & Goat Cheese Dressing (Stuffing) Recipe”
Whether you need an easy pumpkin dessert for Thanksgiving—no baking, gluten free!—or feel like mousse at any time of the year, here’s a recipe from Straus Family Creamery of California. National Mousse Day is November 30th. National Chocolate Mousse Day is April 3rd. > The history of mousse is below. > The history of pumpkins.…
Continue reading “Easy Pumpkin Mousse Recipe & The History Of Mousse”
