THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods


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VALENTINE’S DAY: Valrhona, France’s Favorite Chocolate


A French spin on Valentine chocolate. Photo
courtesy Valrhona.

  Speak to French chocolatiers and pastry chefs—or anyone trained in the world’s leading culinary schools—and odds are that their chocolate of choice is Valrhona.

It’s one of our favorites, whether for baking or for snacking.

Nestled in the middle of the vineyards of Tain l’Hermitage in the Rhone Valley, France, since 1922 Valrhona has produced the finest chocolate couverture.

A highly regarded pioneer in the prestige chocolate world, Valrhona did not sell its chocolate direct to the consumer until 1986. Prior to then it sold couverture only to chocolate manufacturers.

 

More recently, the company has created bonbons and other chocolate confections. For Valentine’s Day there’s a gold-speckled, heart-shaped red box holding 15 heart-shaped bonbons:

  • 5 dark chocolate hearts filled with a tiramisu-flavored chocolate ganache
  • 5 milk chocolate hearts filled with caramel
  • 5 white chocolate hearts: White chocolate and Grand Marnier
  •  
    Available exclusively through the Valrhona online boutique for $29.99, it’s waiting to be sent with your personal message, to someone who’d adore a box of fine French chocolate.

    More about Valrhona chocolate.

      

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    VALENTINE’S DAY: Make Pie Pops In A Pie Pop Maker

    We try not to acquire gadgets and appliances that have only one function. But in the case of this Babycakes bite-size pie maker, we might make an exception.

    We see it as a family activity, a start to teach kids (and non-cook adults) the fun of baking. Kids can easily make pie pops for friends, and then decide to further develop their baking skills.

    Or, they can continue to use the appliance to turn out sweet or savory pies, as their contribution to meals and snack time.

    The Babycakes Pie Pop Maker is:

  • Easy: Just add a favorite filling and a stick between two crust circles and bake.
  • Fast: Makes six pie pops in four minutes or less.
  •  
    Make pie pops in minutes. Photo courtesy Sur La Table.
  • Safe: No hot oven racks or pans for kids to deal with.
  • Low Maintenance: Nonstick coating wipes clean with a damp cloth.
  • Small: Just 6¼”W x 11¼”L x 3½”H when closed.
  • Versatile: Leave off the sticks and you’ve got bite-size pies for adults.
  • Inexpensive: Just $19.95 with free shipping (on sale from $29.95), which includes treat sticks, a pie pop stand, stainless steel crust cutter, and instruction manual with recipes and cooking tips.
  •  
    And in bright red, it also can be a Valentine gift. Get yours at SurLaTable.com or Amazon.

    WHAT TYPE OF PIE POP SHOULD YOU MAKE FIRST?

    Check out our Pie Glossary for inspiration.

      

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    TIP OF THE DAY: Adding Flavor With Flavored Sea Salt


    Photo courtesy Saratoga Olive Oil Co.
      Caravel Gourmet, based in Lynnwood, Washington, is one of a handful of artisan salt companies that sells flavored sea salts—from Citrus Fennel to Saffron (one of our favorites that’s delicious on just about anything).

    Flavored sea salt is a way to add a light essence of a favorite flavor, by substituting it for regular salt. The only difference is that, instead of salting the food prior to cooking, the pinch of salt goes atop it when it’s ready to serve.

    If you love smoky flavor, for example, you can add it by substituting smoked salt for regular salt. There are also layered flavors, such as bacon sea salt and bacon sea salt with seasonings—chile, garlic and so forth. The blend of naturally smoked bacon flavor and sea salt, smoked naturally over alderwood and infused with chipotle pepper flakes, will enhance the flavor of meats, vegetables, baked potatoes, salads, or anything else you would enjoy eating using natural bacon flavor.

     
    Chef Johnny Gnall takes advantage of every opportunity to use Smoked Bacon Chipotle Sea Salt: “First, there’s bacon (which is already a home run); there’s sea salt smoked over alderwood, which has its own tasty and complex flavor profile; and to top it all off, there are chipotle flakes, which add just a touch of heat. It’s a smoky, warm, umami-rich topping for anything. Since it’s salt, you can wield and measure it the same way you would regular sea salt.

    “The list could stretch into infinity, but here are 20 for starters.”

    If you can’t find the version sold in a grinder, add the salt to any salt or pepper grinder.

  • Avocado: For a quick and nutritious snack on the go, top an avocado half with a few grinds of the salt and grab a plastic spoon. Not only are avocados high in good fat and potassium, but they contain nearly twenty vitamins and minerals. Best of all, their buttery texture just screams for salt, and this is one heck of a salt to answer with.
  • Baked Oysters: Put a tablespoon of roasted garlic, a splash of cream and a twist or two from the salt grinder into a mortar and pestle to make a topping for sensational baked oysters. If you can, use a sweeter, less briny varietal of oyster to balance out the salt, like the Kumamoto (the different types of oysters).
  • Baked Potatoes: Whether you use it in addition to other fixings or on its own with a touch of butter or olive oil, this salt turns an ordinary potato into something that you’ve never tasted before.
  • Bloody Mary: Flavored salt is the ultimate signature move in personalizing a popular drink. The heat, salt and smokiness are terrific in a Bloody Mary. Wait until you see people’s reactions when they taste bacon in their cocktail. (EDITOR’S NOTE: Feel free to garnish with a slice of crisp bacon instead of a celery stick.)
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  • Caesar Salad: Some people like to crumble bacon on their Caesar (not the traditional recipe). Opt for this salt instead; the heat from the chipotle is a nice balance to the rich creaminess of Caesar dressing.
  • Chocolate/Caramel: If you’re indulging in a little vanilla ice cream, try drizzling it with chocolate or caramel sauce with a grind or two if this salt stirred in. Like salted peanuts or chipotle chocolate sauce, it creates quite the symphony. Be conservative with your seasoning, because here there’s no trick to fix things if they get too salty.
  • Condiments: An easy one to dress up is mayonnaise: Sandwiches, picnic salads and other foods in mayo’s realm will be forever changed. But don’t stop there: Add variety to ketchups, hot sauces, even jams and jellies. Then take it a step further and use that newly seasoned jam to slather on a piece of meat for roasting.
  • Eggs: Be they scrambled, fried, poached or hard cooked, eggs are an obvious choice to pair with bacon salt. Moreover, you may find that a little chipotle heat is just the kick your eggs have been looking for.
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    Update your pasta with some bacon and
    chipotle flavor. Photo by Trutenka | IST.
     

  • Fish: This is a particularly great condiment for the more mild filets of fish. Sea bass, and many other fish, can be found complemented by pork on countless fine dining menus. This is a way to get that same flavor without the guilt that comes with a slab of pork belly, and the heat is gentle enough that you won’t lose the flavor of the fish.
  • Grilled Peaches: This is the same idea as the aforementioned jam, but far, far better. Simply halve and pit a peach, brush it with olive oil and grill, flesh side down, until you have nice, solid marks. Hit each half with a couple twists of this salt and you’ll experience what may be the most delicious use on this list. It’s a ways until peach season, but write this one on your calendar for August. These peaches make an absolutely killer summer accompaniment to pork chops.
  • Mushrooms: Simple sautéed mushrooms take a smoky, meaty turn with a few grinds. Any type of mushroom will work. Feel free to keep it simple (and affordable) with regular white button mushrooms; they’ll still be fantastic.
  • Nuts: Break away from store-bought flavored nuts and make your own! Simply toss your favorite unsalted nuts (almonds work particularly well) in a little vegetable oil or butter to coat lightly, lay them out on a sheet pan, hit them liberally with the grinder and bake at 350°F for 5-10 minutes (depending on the nut) until you can smell their yummy toastiness. Let them cool and serve them at parties; they’re sure to impress.
  • Pasta/Rice: All you need is olive oil, a few grinds of this salt, a light dusting of Parmesan and maybe some chopped parsley. With just this, you can dine pleasurably, but why stop there? Add almost any vegetables you have lying around (or if you are shopping, broccoli does nicely) and all of a sudden Pasta Primavera is reinvented.
  • Quesadillas: While these cheesy goodies are already simple to make, a few grinds of this salt will really make them stand out. Keep things healthy by going easy on the cheese and filling your tortilla with cooked vegetables.
  • Raw Meat: Use this salt to season your meat before you sear it, and you’ll get a smoky, savory crust with a little heat.
  • Roasted Squash: More often than not, cinnamon is the go-to sprinkle-on for roasting squash, especially in the fall and winter. Switch gears from sweet to savory with a few twists of the grinder and you’re likely to end up with very pleased eaters.
  • Salsa: If you find your store-bought salsa isn’t giving you much, stir in a few grinds of the salt and you’ll add heat and depth of flavor. Just be careful how much you add, as things can get very salty very quickly if you’re too liberal. If you do find you’ve gone overboard, a squeeze of lime may bring things back.
  • Sandwich Meats: Hopefully you’re staying away from processed, nitrate-filled products, but that doesn’t mean you can’t enjoy a killer sandwich made with real meat—preferably, meat you cooked yourself. But sometimes cold turkey can be a little bland, especially if you’re having it several days in a row. A few grinds of this salt will change things up nicely, no matter what you have between two slices of bread.
  • Toast: This may sound odd, but a piece of toasted baguette (or whole wheat toast for a healthier option) with a little butter and a few grinds of this salt will turn mundane white bread into wow.
  • Zucchini: Sauté it in olive oil or roast it in the oven, then finish it with the salt just before you serve. The succulent flesh of cooked zucchini works wonderfully with the flavor profile of the salt. Getting kids to eat their vegetables has never been so easy.
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    WHERE TO FIND FLAVORED SEA SALT
    There are salt specialty sites, such as SeaSaltSuperstore.com, and items can be found on Amazon:

  • Pouch Of Smoked Bacon Chipotle Sea Salt: Buy.
  • Smoked Bacon Sea Salt Trio. Three different flavors of bacon sea salts: Smoked Bacon & Onion Sea Salt, Smoked Bacon Chipotle Sea Salt and Smoked Peppered Bacon Sea Salt. Buy.
  •  
    The salt is also sold in gift jars, grinders and other formats and in five flavor variations—plain Bacon, Bacon Cajun, Bacon Chipotle, Bacon Chipotle & Habanero and Bacon Onion.
    HOW MANY TYPES OF SALT HAVE YOU HAD?

    Check out the many different types of salt.

      

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    TIP OF THE DAY: Make Chocolate Chile Fudge Valentine Gifts


    Chocolate and heat: perfect for Valentine’s
    Day. Photo courtesy Wisdairy.com.

      Instead of shopping for chocolates for friends and family, make them!

    An easy option is chocolate fudge. This recipe, from the Wisconsin Milk Marketing Board, has spicy heat, thanks to the addition of cinnamon and ground ancho chile.

    This recipe makes 64 pieces—enough to give 12 pieces to five different people and keep four pieces for yourself.

    If you save gift boxes, line them with wax paper and tie the boxes with red ribbon; no wrapping paper needed.

    CHOCOLATE CHILE FUDGE RECIPE

    Ingredients

  • 20 ounces semisweet chocolate, chopped (the better the chocolate, the better the fudge)
  • 1-1/2 teaspoons ground cinnamon
  • 2 teaspoons ground ancho chile pepper*
  • 1 can (14 ounces) sweetened condensed milk
  • 1 cup sugar
  • 3/4 cup (1-1/2 sticks) unsalted butter, cut into pieces
  • 3 cups miniature marshmallows
  • 1 tablespoon pure vanilla extract
  •  
    *Use more or less ancho depending on desired spice level.

     

    Preparation

    1. Line an 8-inch square pan with foil, allowing edges to extend beyond pan. Butter the foil.

    2. In a large bowl, combine chopped chocolate, cinnamon and ground ancho chili.

    3. In a medium saucepan, combine sweetened condensed milk, sugar and butter. Heat over medium flame, stirring constantly, until sugar and butter are melted and mixture begins to boil. Add marshmallows and stir for 1 minute until melted.

    4. Remove from heat and immediately pour over chopped chocolate mixture. Let stand 2 minutes or until chocolate is softened. Add vanilla; stir until smooth.

    5. Pour mixture into pan and refrigerate 4 hours or until firm. To cut fudge, pull on foil edges to remove foil and fudge from pan. Remove foil, place fudge on cutting board; cut into 64 pieces, using knife dipped in hot water. Store in airtight container in refrigerator for up to 3 weeks.
    Our favorite fudge and recipes.

    The history of fudge—an American accidental invention!

      

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    PRODUCT: Ugli Fruit, Uniq Fruit

    One of last year’s Tips Of The Day suggested trying a new fruit and vegetable each month.

    Have you tried uniq fruit?

    Uniq fruit, which has been sold under the brand name Ugli fruit since 1934, was discovered as an accidental seedling in Jamaica.

    Ranging in size from a large orange to a large grapefruit, is a variety of tangelo, a citrus fruit created by hybridizing a grapefruit (or pomelo, the parent of the grapefruit, another accidental hybrid).

    Ugly it is: wrinkled and rough with splotchy coloring and surface scarring, its skin is wrapped very loosely over the pulp.

    It’s the shar-pei of fruit. Yet for a fruit called Ugli, it has a refreshing citrus taste and is very juicy.

    The flavor is representative of its parents, somewhere between a mandarin and a grapefruit.

  • The color ranges from yellow mottled with lime green to darker green to light orange.
  • Its thick, loose skin makes it much easier to peel than other citrus fruit.
  •  
    Generally available from December through April, uniq fruit is usually sold ripe and ready to eat.

    Choose fruit that is richly colored and fragrant and store at room temperature for up to one week (two weeks in the fridge).

    Uniq fruit can be enjoyed in much the same way as other citrus fruit. As a grab-and-go fruit (hand fruit*), it can be eaten out of hand on whatever spot you happen to be perched.

    Find more of our favorite fruits in our Gourmet Fruit Section.

    ________________
    *Hand fruit is the industry term for fruit that can be eaten from the hand: apples, bananas, oranges, pears, etc. Fruits that are not hand fruit: coconuts, cranberries, melons, pineapples, quinces, etc.

     
    [1] Think of the inner beauty in this ugli fruit (photo courtesy Uglifruit.org).

    Ugli Fruit
    [2] Selective breeding has resulted in a more attractive skin (photo courtesy Kedem).
    Ugli Fruit
    [3] The inside of an Ugli/uniq fruit looks very similar to a grapefruit (photo courtesy Melissa’s).

     
      

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