TIP OF THE DAY: Thickeners For Soups, Stews & Sauces

Today is National Homemade Soup Day. Homemade soup is not only superior to prepared varieties; it enables you to add the freshest flavor with herbs and to minimize the often enormous sodium content of processed soups. If you want a thicker soup, there are different ways to thicken (that also are used for sauces and…
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TIP OF THE DAY: How To Make A Purée or Coulis

A slice of blueberry cheesecake with blueberry purée. Photo © Rohit Seth | Fotolia.   We asked Chef Johnny Gnall to discourse on purées—an easy way to add elegance to sweet or savory dishes. A purée is a terrific way to showcase a fruit or vegetable in a different way. This versatile sauce allows you…
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RECIPE: Mushroom Gravy

If you need a delicious gravy recipe, here’s one from THE NIBBLE’s consulting chef, Eric Dantis. It will add mushroomy goodness to the turkey and soak into the mashed potatoes and stuffing. Ingredients 1 pound button mushrooms, cleaned and trimmed, stems removed and sliced about 1/8 of an inch thick 1 half onion, diced roughly…
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PRODUCT: Java-Gourmet Coffee-Based Rubs, Sauces, Salts & Sweets

Sauces are just the beginning of the coffee- accented products from Java-Gourmet. Photo by River Soma | THE NIBBLE.   Java-Gourmet is the story of two Bostonians who relocated to the sylvan shores of Keuka Lake in upstate New York. Surrounded by natural beauty, they began to roast coffee to order, slowly air-cooling the beans…
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PRODUCT: Hot-Hot-Hot Ghost Pepper Salsa

Here’s a salsa to enjoy while listening to Donna Summer belt “Hot Stuff.” It’s the first salsa we’ve tried from an artisan producer that uses the world’s hottest chile pepper—the ghost chile, or bhut jolokia. Salsa is a billion dollar industry in America, with consumer preferences trending to hot. Lots of people think that, for…
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