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GIFT OF THE DAY: A Caddy Of Tea From Le Palais Des Thés

Today’s gift recommendation is a line of fine loose teas in decorative caddies*, from a renowned French firm, Le Palais des Thés (luh pah-LAY day tay, “The Tea Palace”).

The company was founded in 1986 by a group of French tea enthusiasts, who went into the tea business so they could have the freshest, highest-quality teas. In handsome packaging, the teas are sold worldwide.

But before we dig in to the tea gifts, here’s a bit of tea history. (Don’t want history? Scroll down.)

A Brief History Of Tea-Drinking In Europe

England is known for tea-drinking; but it actually came late to the game. Tea was first introduced to Europe via Portugal.

*A tea caddy is a small box, can, or chest for holding tea leaves.

 

The des Songes, an oolong tea, in a
festive red caddy. Photos courtesy Le Palais Des Thés.
 
Portuguese traders visiting Asia brought tea back from China and Japan in the late 1500s. Tea was instantly popular among the Portuguese nobility, who had the means to buy the new luxury. Tea was served daily at 5:00 p.m., still a Portuguese tradition.

The Portuguese infanta, Catherine of Braganza, married to England’s King Charles II in 1662, introduced† the custom of drinking tea to England.

Tea was extremely costly for more than 100 years, due to rarity and taxes. It was kept in a locked chest to prevent pinching by servants and others. But after the 1750s, smuggled tea was widely available, reasonably-priced and purchased by respectable people.

†Catherine also introduced the fork to the England. Amazingly, although it was used by the ancient Greeks and Romans, and the Roman legions occupied England, the fork took many centuries to make the leap.

 



Thé des Moines, or Monks’ tea, is a blend of green and black teas created in a Tibetan monastery.
  In the 17th century, tea caddies were made from enameled metal, glass, porcelain and silver. From about 1725, in England, they began to be made of mahogany. Shaped like small chests, caddies held three metal canisters for tea. They became a home accessory: A genteel household had to have one.

According to A Brief History Of Tea And Tea Caddies, the word caddy derives from the Malay kati, a measure of weight equal to about 3/5 of a kilo.

And now, for your consideration, some delicious teas in lovely caddies:

Le Palais De The: Gift Canisters Of Fine Tea

  • Fleur De Geisha. Inspired by the Japanese tradition of viewing the flowering cherry trees, Fleur de Geisha is an elegant Japanese green tea, delicately flavored with cherry blossoms. More information.
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  • Thé Des Alizés. Alizés means “trade winds.” Here the trade winds bring a lovely green tea, flavored with white peach, kiwi and watermelon and enhanced with flower petals. More information.
  • Thé Du Hammam. A flowery green tea infused with berries, green date, orange flower water and rose petals, in a pale blue caddie. A hammam is a luxurious Turkish bath house. The blend evokes the fragrances used to perfume the hamman. More information.
  • Thé Des Lordes. The French term for Earl Grey Tea. The tea has a bergamot scent and flavor, with a visual addition of bright orange safflower petals. Charles Grey, 2nd Earl of Falloden and Foreign Secretary, received the gift of this specially scented and flavored tea for saving the life of the Chinese Mandarin. The earl became Prime Minister in 1830. More information.
  • Thé Des Moines. “Monk’s tea” is a blend of black and green teas, based on a recipe made by Tibetan monks. More information.
  • Thé Des Songes. This “tea of dreams” is a delicious oolong tea scented with flowers and exotic fruits. More information.
  • Thé Des Vahines Rooibos. Caffeine-free rooibos (roy-boss) tea is flavored with with vanilla and almond. A delicious dessert tea. Vahine is the Tahitian word for woman. More information.
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    A canister (caddy), 4.4 ounces, is $25.00.

      

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    TIP OF THE DAY: Cook With All Five Senses

    Most people think that to be a good cook, you’ve got to have a good sense of taste. Of course, that’s true—but it’s just the starter.

    Taste. Taste is critical to make sure you have the proper balance and flavor in your dish. But you need to cook with all five senses.

    Sight. You also cook with your eyes. If you’re browning multiple pieces of beef of the grill, for example, some will naturally brown faster than others. Look for the pieces with nice color and turn them over; leave the other pieces until you are satisfied with their appearance.

    Hearing. Listen to the pan. If you’re browning meat and you don’t hear a sizzle, the pan is not hot enough, and you should remove the meat. On the other hand, if you’re sweating onions and you hear an aggressive hissing, your pan is too hot and you should lower the heat.

    Smell. If something smells like it’s starting to burn, it probably is. Adjust the flame accordingly.

     
    Learn how to touch a steak to see if it‘s done. Staub grilling pan available from Williams-Sonoma.
     
    Touch. You can test doneness of some foods with your fingers—meat and baked goods, for example. For cake, press your finger gently in the top center of the cake. If the indention springs back, the cake is done.

    Here’s the test for meat. It’s how professional chefs test for doneness. Work on your finger-test skills and you’ll have a valuable new kitchen technique—and a way to impress friends and family.

      

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    TIP OF THE DAY: How To Peel & Crush Garlic


    Photo by Martin Walls | SXC.

      Peeling garlic can be messy business, especially if you do it in bulk.

    To remove the skin more quickly, simply remove the cloves from the bulb and soak them in water for a few minutes.

    Then, cut off the root end, or smash it with the flat of your knife. The skin should slide off much more easily.

    Now, you’re ready to crush the cloves. Just use the flat part of a large knife.

    If loud smashing is more your style, lay your soaked garlic cloves on a cutting board. Place another cutting board on top and crush away.

    Feel free to use a hammer on plastic cutting boards. Like hitting a golf ball, it’s very cathartic.

     
    Love Garlic?

    Try Garlic Valley Farms’ garlic juice spray. It’s amazing: You can spray fresh garlic flavor onto anything (burgers, eggs, salads, vegetables—you name it).

    The flavor is in the juice, not the clove. Each bottle contains the juice of 150 cloves (1000 sprays). It‘s gluten-free and kosher. Get some.

      

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    GIFT OF THE DAY: Habanero Caramels

    Anyone who loves caramels and a little heat will shout yippee! after one bite of Buckin’ HOT Habanero Caramels from Cowgirl Chocolates.

    One of the most memorable caramels we’ve ever had (our first bite was back in 2007), they sizzle without taking out your taste buds.

    A wonderful combination of chewy, buttery caramel and habanero heat, the reusable gift tin is $19.00.
     
    Send them to someone special!

    What is caramel and the history of caramel candy.
     
     

     
    Luscious habanero caramels from Cowgirl Chocolates. Photo by Michael Steele | THE NIBBLE.
     
      

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    ENTERTAINING: Delectable Crab Cakes & Crab Balls


    Crab balls are delicious with beer, wine and
    sparkling wine. Photo courtesy Jakes Crab
    Shack.

      In 2002, chef Chris Brandl opened a restaurant on the New Jersey shore. The cuisine is fine American fare, including wild boar chops, grilled chicken Caesar salad and his signature crab cakes.

    The demand for crab cakes resulted in a casual restaurant, Jakes Crab Shack,* with crab cake sandwiches, Kobe beef burgers and lobster rolls. Keeping with food trends, there’s also a traveling food truck dishing up crab cake sandwiches.

    *No write-ins from the editing police are needed: There’s no
    apostrophe in Jakes.

    Now, Jakes Crab Shack has gone retail.

    Folks who can’t get to Belmar, New Jersey (south of Asbury Park) can get the delicious crab cakes and crab balls online, in packages of 24 one-ounce crab balls or six four-ounce crab cakes (both $42.00).

    We love the crab balls for entertaining: they fit in with both casual or elegant fare, and are light enough to be enjoyed as an appetizer without filling up your guests. Serve them with sparkling wine (or beer, or any wine or sparkling water).

     
    We also like to use crab balls to top a salad. Or, serve a trio of crab balls (or one crab cake) garnished with some greens, as a first course with your choice of cocktail sauce. For elegance, we prefer a mixture of mayonnaise, pickle relish and Dijon mustard to the red ketchup/horseradish sauce.

    Treat your guests to some! Learn more at BrandlRestaurant.com.

    Do You Know The Different Types Of Crab?

    Here’s all you need to know about crab, including which type of crab meat to use for what recipes, and the different species.

    Make your own crab cakes with this recipe. Also try the crab cheesecake—a great hors d’oeuvre or first course.

      

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