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THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods
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NEWS: Top-Earning Celebrity Chefs

Rachael Ray’s many books, such as this
one, 365: No Repeats-A Year of
Deliciously Different Dinners
, contribute
to her astounding net worth of $18
million a year.
  In Forbes Magazine’s ranking of the top-10 celebrity chef earners, the number-one earning chef, by a long shot, has never had a restaurant or worked as a chef (although her family owned a restaurant); but she has four Food Network programs, a nationally-syndicated talk show, a magazine, a dog food line and a Dunkin’ Donuts ad—for an estimated $18 million a year. Who are the big earners?

1. Rachael Ray, $18 million.

2. Wolfgang Puck, $16 million (from 16 fine-dining brands, including Spago, Chinois, Cut and the Source; Wolfgang Puck Express at airports; Wolfgang Puck Bistros in suburbia; supermarket brands; and cutlery on the Home Shopping Network).

3. Gordon Ramsay, $7.5 million (from restaurants around the world and TV shows “Hell’s Kitchen” in the U.S. and “Ramsay’s Kitchen Nightmares” in the U.K.).

4. Nobu Matsuhisa, $5 million (from 17 Nobu sushi restaurants around the world).

5. Alain Ducasse, $5 million (from 22 restaurants worldwide).

6. Paula Deen, $4.5 million (from two Food Network shows, cookbooks, magazine and a memoir).

7. Mario Batali, $3 million (13 restaurants in New York, including Babbo and Del Posto, Los Angeles and Las Vegas).

8. Tom Colicchio, $2 million (from his restaurant empire, plus Bravo’s “Top Chef cooking” competition).

9. Bobby Flay, $1.5 million (from his restaurants, plus Food Network shows, “Throwdown!”, “Boy Meets Grill” and “The Next Food Network Star.”

10. Anthony Bourdain, $1.5 million (from his Travel Channel show, “No Reservations,” and his 2000 book, “Kitchen Confidential,” which was an instant bestseller).

As all professional chefs will tell you, the only reason to go into the business is because you have a great passion for cooking. Working as a chef, or owning a restaurant, is very hard work. But for some, there’s a very big payoff.

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RECIPES: Summer Cheese Recipes From Roth Käse

Cheese is an infinitely versatile and delicious foodstuff. Its many varieties can be used as an ingredient, an after-dinner treat—even the main focus of a meal. Every cheese complements its own range of other foods as well. Here, we present six summery recipes, developed by master chefs across the country and presented by master American cheesemakers Roth Käse, that incorporate seasonal ingredients and flourishes. Click the links below to view each recipe, and find more cheese articles and recipes in the Gourmet Cheese section of THE NIBBLE magazine.

Caesar Salad In A GranQueso Ring

Cashew Encrusted Butterkäse

Smoked Gouda Veggie Club

Spiced Walnut And Serafina Sandie

Vintage Van Gogh With Apricot Gelée And Beer Sorbet

Vodka Martini With Buttermilk Blue Stuffed Olives

  Spruce up your Caesar salad by serving
it in a ring of baked GranQueso cheese

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PRODUCT REVIEW: Bufala Di Vermont Yogurt

A yogurt lover’s dream: thick water
buffalo yogurt from Bufala Di Vermont is
richer and sweeter than yogurt from cow,
sheep or goat milk. And it’s much easier
to digest.
  Yogurt-lovers are in for a treat, with the thick, creamy, sensual pudding-like yogurt made from water buffalo milk. People who don’t like yogurt because of its tartness or consistency will love this. It’s like dessert! And for the lactose intolerant, and those with other digestive issues, it’s probiotic and easier to digest.The original of just three water buffalo milk creameries in the U.S., the Bufala Di Vermont creamery (a new incarnation of the former Woodstock Water Buffalo Company) is nestled in the green hillsides of South Woodstock, Vermont. It is home to a 100-head herd (“the girls,” as they’re called) that yields an astonishingly rich, thick, sweet milk—the makings of a yogurt that will send you into a starry-eyed trance. You’ll never think of yogurt the same way again.

While water buffalo milk, dairy products and meat have been consumed around the world for thousands of years, perhaps the most familiar product to Americans is the delicious mozzarella di bufala, most of it imported from Italy. Water buffalo, or bufala in Italian, are a completely different species than North American “buffalo,” which are actually bison that were misnamed buffalo by the European immigrants who equated them to Asian water buffalo, an error perpetuated in song (“Home On The Range”) and by the U.S. Treasury (the Buffalo Nickel).

Aside from being two entirely different species, one significant difference between these two animals is that water buffalo is an excellent source of dairy as well as meat, while bison are known for meat only. Water buffalo produce approximately 15% of the world’s milk, primarily in Southeast Asia, South America and Italy.

While “the girls,” those dear, enormous-yet-so-gentle creatures in Vermont, may be far from their native roots in India and Southeast Asia—where buffalo milk is the milk—they’ve made themselves quite at home in Vermont (actually, they’ve adapted well to five different continents).

Bufala di Vermont, which produces only water buffalo products, focuses on yogurt as well as fresh and aged cheeses and specialty meats. All products are all-natural and free of antibiotics, growth hormones. Read the full review in THE NIBBLE magazine

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TOP PICK OF THE WEEK: Carpe Diem Botanic Water

This gentle line of “botanic waters,” a.k.a. lightly-carbonated soft drinks flavored with botanicals (fruits and herbs), is the antithesis of the energy drink made famous by Carpe Diem’s parent company, Red Bull International. Made from Alpine spring water with homeopathic plant extracts, the soft, natural sweetness comes from pear juice—there’s no added sugar. The net effect is a “spa tonic,” with only 70 calories per 16.9-ounce bottle. For those who want a real tonic, there are two teas, kombucha and ginkgo, which have functional properties (people have been drinking them for centuries to reap health benefits). But they also have double the sugar and calories. We’re more keen on the botanic waters.

Even if you don’t care for soft drinks or fizzy water, if you do like the sophisticated and different, Carpe Diem may become a new favorite refreshment. The line is popular in Europe, where it originated. Be the first on your block to give these charmers a try and introduce them to your friends and neighbors. (If you live on the same block as Courtney Cox, Mary Kate and Ashley Olsen, Gwyneth Paltrow, Brooke Shields or Renée Zellweger, it’s too late—they’re already fans.)

  Carpe Diem Botanic Water transports you
to a spa…but also pairs with your most
sophisticated dinner courses.
Read about them in the full review, as well as the origin of the phrase that begins with “carpe diem,” a Latin expression meaning “seize the day.”

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CONTEST: Yogurt Trivia Gourmet Giveaway

Today, yogurt has moved beyond a
simple dairy staple to a glamorous
topping and ingredient, as shown in this
breakfast parfait. Learn about the
different types of yogurt in our
Yogurt Glossary.
Like yogurt? Enter this week’s Gourmet Giveaway: The lucky winner of our yogurt prize will get to enjoy a selection of water buffalo milk yogurt. The winner will receive A case of 12 6-ounce containers of water buffalo yogurt from Bufala di Vermont, in three flavors: maple-raspberry, blueberry and plain. Retail value $24.99. It’s our new favorite yogurt: Read the review. Enter the Gourmet Giveaway by answering a few fun trivia questions about yogurt; you don’t have to answer correctly to win. Find articles, recipes and reviews of more yogurt in the Gourmet Yogurt Section of THE NIBBLE online magazine.

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