Think pink for National Breast Cancer Awareness Month, and drink pink, too.
Martini & Rossi Sparkling Rosé wine, which is supporting The Pink Agenda and its breast cancer awareness efforts to raise money for research, has sponsored three lovely prizes for NIBBLE readers: a special edition “Think Pink” 100% silk scarf.
Created specifically for The Pink Agenda’s fundraising, this limited-edition scarf has a dotted pattern that represents the bubbles in the Sparkling Rose wine. Estimated value (the scarf is not available for retail purchase): $40.00.
A startling 1 in 8 American women develop invasive breast cancer during their lifetimes. In 2010, an estimated 207,090 new cases will be diagnosed in the U.S. alone.
That’s reason enough to want to do something—even something small. To this end, Martini & Rossi will match your $5 donations made through the end of October. You can donate most easily via Facebook. Or, look for more information and details in local wine and liquor stores where Martini Sparkling Rose is sold.
Show your support with a small donation and
a stylish pink silk scarf. Photo by Leah
Hansen | The Nibble.
To Enter This Gourmet Giveaway: Go to the box at the bottom of our Gourmet Wine Section and click to enter your email address for the prize drawing.
You and your friends can toast with Martini & Rossi Sparkling Rose for $13.99 per bottle. Visit Martini.com for more information on Martini & Rossi products.
October 25, 2010 at 7:56 am
· Filed under Tip Of The Day
Turn your shrimp shells into another
delicious dish.
If you’ve purchased shell-on shrimp, you get more than delicious shrimp for your money.
In Japan, the shells are battered and grilled as a crunchy appetizer. But that’s not what we’re suggesting—yet.
The shrimp shells add lovely flavor to a variety of dishes:
Make a simple shrimp stock by covering shrimp shells with water in a saucepan. Add a bay leaf and 6 peppercorns and simmer for 20 minutes. Reduce the stock for a more intense flavor.
You can now use the stock for several purposes, including:
As a poaching liquid for mild white fish
To add shrimp flavor to a soup (substitute the stock for an equal amount of water in the recipe)
As a cooking liquid for rice and pasta (in seafood-based dishes)
If you don’t want to make stock, you can add the whole shells to a soup or cooking water and strain them out. You can keep the shells in the freezer until you’re ready to use them. And you can do all of the above with lobster shells as well.
Back to those Japanese grilled shrimp shells:
You can grill the shells Japanese-style or oven-roast them. We found this suggestion from a Chowhound reader:
Roast the shrimp shells in the oven at 350°F until pink. Add the roasted shells with some minced garlic to melted butter and make shrimp-flavored garlic toast.
One friend tells us that the dog and cat fight over the shells, cooked or uncooked!
Did you have French toast this weekend? It’s our favorite Sunday breakfast food.
We like it even better than pancakes and waffles—and it’s easier to make. For the simplest recipe, just whisk 1 cup of milk with 4 eggs and 1/4 teaspoon salt to make a batter. Place the batter in a shallow bowl or pie plate. Soak slices of white bread, brioche or challah (both sides) in the batter. Place in a frying pan and fry in melted butter over medium heat until golden brown. Serve with maple syrup.
French toast dates back at least to ancient Rome, where they served it topped with sugar and possibly honey. There were no sugar maple trees in the Old World; most likely, the Pilgrims were the first to enjoy their French toast with maple syrup.
Read the history of French toast, which includes three tasty stuffed French toast recipes.
French toast, a breakfast favorite. Photo courtesy MackenzieLtd.com.
Good to the last drop. Photo courtesy
Savannah Bee Company.
When there’s just a bit of honey left in the jar, don’t toss it out: Make a honey julep.
Fill the honey jar halfway with hot water, screw the cap on and shake until the honey is dissolved. Pour the “honey water” over ice, add liberal amounts of fresh-squeezed lime juice and garnish with a sprig of fresh mint.
If you prefer a hot drink, hold the ice.
If you don’t have a fresh lime, make a lemon honey drink.
If there’s a Paciugo Gelato near you, you may want to head over for a few scoops and see why the readers of DMagazine in Dallas chose it as “Best Gelato.”
Christina and Ugo Ginatta and their son Vincenzo moved from Turin, Italy to Dallas, where they started the city’s first gelato caffè in 2000. Using artisan techniques and the finest ingredients, they developed a recipe list of 200 flavors in rotation (with a selection of 30 to 38 available on any given day). The company is now a mini-chain of more than 40 stores in 11 states plus Mexico.
Just looking at the list of flavors makes you want to try every one (and if you really want every flavor, ask about having your own franchise).
What we especially like about Paciugo Gelato is its ability to provide a frozen treat for just about everyone.
Gelato for everyone! Photo courtesy Paciugo.
Vegan or lactose-intolerant? No worries: There are gelato flavors made with soy milk, as well as dairy-free sorbetto.
Cutting back on sugar? The No Sugar Added gelato is terrific: If No Sugar Added gelato tastes this good, who needs sugar?
On a lowfat diet? The fat content is 3.5%—much lower than a superpremium ice cream (which can be up to 16% milkfat).
While we’ve only gotten through eight of the 200 flavors, we’re in love with the Mediterranean Sea Salt Caramel and the No Sugar Added flavors (we tried NSA Hazelnut and Panna cotta flavors). (We haven’t tried the soy-based gelato yet, but we look forward to it.)
