TOP PICK OF THE WEEK: Nonna Iole’s Soffritto

Soffritto is a mixture of minced vegetables and aromatic herbs cooked in extra virgin olive oil. The name means “fry slowly,” although you might think of it as “yummy flavor.” This healthful cooking ingredient enhances the flavor of many everyday dishes, and is waiting to be your new best friend in the kitchen. The basic…
Continue reading “TOP PICK OF THE WEEK: Nonna Iole’s Soffritto”

PRODUCT: La Pan’s Gourmet BBQ Sauce

The number one product we receive over the transom (unsolicited) is barbecue sauce. We get so much, that we joke that aliens from another planet who happen into THE NIBBLE offices would think that earthlings live on barbecue sauce. On a less jocular note, most of the barbecue sauces sent to us are simplistic recipes…
Continue reading “PRODUCT: La Pan’s Gourmet BBQ Sauce”

COOKING VIDEO: Make Barbecue Sauce From Scratch

  There’s so much over-sugared barbecue sauce for sale; we wonder why people don’t make their own. It’s easy and more nutritious—and it costs less, too. You eliminate the high fructose corn syrup and can moderate the level of sweetener you do use (agave, brown sugar, honey, maple syrup). Your homemade sauce uses other superior…
Continue reading “COOKING VIDEO: Make Barbecue Sauce From Scratch”

TIP OF THE DAY: Secondary Sauces, Part 3, Demi-Glace

Become a sauce master: Here’s Part 3 of chef Johnny Gnall’s tutorial on the secondary sauces. Start at the beginning with: The Five Mother Sauces Secondary Sauces: Bearnaise and Creole Secondary Sauces: Cheddar Cheese Sauce and Sauce Suprême   If you have questions or suggestions for other tips, email Chef Johnny. ESPAGNOLE SAUCE BECOMES DEMI-GLACE…
Continue reading “TIP OF THE DAY: Secondary Sauces, Part 3, Demi-Glace”

TIP OF THE DAY: Secondary Sauces, Part 2, Cheddar Cheese Sauce & Sauce Suprême

Become a sauce master: Here’s Part 2 of chef Johnny Gnall’s tutorial on the secondary sauces. Start at the beginning with: The Five Mother Sauces Secondary Sauces: Béarnaise and Creole   BÉCHAMEL SAUCE BECOMES CHEDDAR CHEESE SAUCE It’s easy to make a robust Cheddar cheese sauce from a base of creamy, delicate béchamel (BAY-sha-mell) sauce.…
Continue reading “TIP OF THE DAY: Secondary Sauces, Part 2, Cheddar Cheese Sauce & Sauce Suprême”