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


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RECIPE: Turf & Turf (Steak & Goat Cheese)

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Gourmet cheese steak. Photo courtesy
Vermont Butter & Cheese Creamery.

Here’s a simple idea but delicious to garnish a plain grilled strip steak with a dense creamy, aged artisan goat cheese and a fig demi-glaze. Think of it as a gourmet cheese steak.

The recipe, courtesy of Vermont Butter & Cheese Creamery, uses the Creamery’s Coupole cheese. If you can’t find Coupole, substitute a similar goat cheese. If you’re not a goat cheese fan, try Camembert or Baby Brie.

Grilled New York Strip Steaks With Coupole
& Fig Demi-Glaze

Ingredients
– ½ cup fig jam or spread
– ¾ cup Port wine
– 1 cup unsalted beef broth
– 4 New York strip steaks or sirloin steaks
– Salt and freshly ground pepper to taste
– 1 Coupole or other dome or pyramid goat cheese

Directions
1. Start sauce a half hour before grilling.
2. Put the fig jam, Port wine and beef broth together in a small saucepan and bring to a boil. Turn heat down to medium-low and simmer, stirring occasionally, until it has reduced by half.
3. Meanwhile light the grill. Salt and pepper steaks on both sides and cook to desired doneness.
4. One minute before the steaks are finished, place a slice of Coupole on each steak and close the lid until the cheese starts to melt and steaks are done.
5. Allow steak to rest at room temperature for 5 minutes before serving. Taste the sauce and add salt and pepper if necessary.
6. Serve with the sauce on the side or drizzled over the top. If desired, garnish with an unmelted slice of cheese.

What’s the difference between a strip steak and a New York strip steak?

New York strip steak, New York steak, boneless strip steak, Kansas City strip, shell steak and top loin are all the same piece of meat!

Learn your cuts of beef in our Beef Glossary, one of THE NIBBLE’s most popular articles.

Also check out our Lamb Glossary and Pork Glossary.

 

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TIP OF THE DAY: Repurpose Baskets For Crudités

Do you have a nice basket just hanging around—a legacy from a gift basket or flower arrangement?

Repurpose that basket into a crudité server: Fill it with your favorite sliced raw vegetables and whole veggies—baby carrots, cherry tomatoes and radishes, for example—along with the dip.

Vermont Butter & Cheese Creamery, a NIBBLE Top Pick Of The Week, suggests three creamy dips:

  • Quark and Fresh Tarragon Dip with Champagne vinegar and Dijon mustard
  • Mascarpone and Ancho Chili Dip with cilantro, lime juice and molasses
  • Fromage Blanc Greek Dip with cucumber, dill and garlic

 

Get the recipes.

One dip in the basket is fine and leaves more room for veggies. But it’s always nice to offer veggie-lovers a choice of two. Make one low-calorie, based on nonfat yogurt.

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Turn a pretty basket into a crudité-and-dip
holder. Photo courtesy Vermont Butter &
Cheese Creamery.

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CONTEST: Vote For The New Dunkin Donuts Flavor

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Three of the 12 flavor finalists. Vote early,
vote often.

Time to judge the donuts!

Dunkin’ Donuts has announced the 12 finalists in the second annual “Create Dunkin’s Next Donut” contest from among 90,000 entries. The winner will receive a $12,000 grand prize and have his or her donut creation sold in participating Dunkin’ Donuts restaurants nationwide.

You can vote for your favorite flavor online through May 3rd at DunkinDonuts.com.

O.K.—our entry did not make the finals, but when we see how creative these entrants are, there are no sour grapes. So pick your favorite and vote:

  • “Cop Cake,” a cake donut with chocolate icing, topped with white sprinkles and chopped Reese’s Peanut Butter Cups (Chris Schinnerer, Clackamas, OR)
  • “Full Moon,” a cheesecake kreme-filled donut with white icing, topped with shredded coconut and Hershey’s Vanilla shavings (Pat Cooper, Ponte Verde Beach, FL)
  • “I Like You a Latte,” a chocolate cake donut with maple icing, topped with white and chocolate sprinkles (Rosemary Burian, Joliet, IL)
  • “Let Freedom ‘Ring’,” a blueberry cake donut with white icing, topped with red and blue sprinkles (Jack Turchetta, Cranston, RI)
  • “Mango Fandango,” a berry mango-filled glazed donut, topped with pink and orange sprinkles (Rachel Llanes, Miami, FL)
  • “Monkey-See Monkey-Donut,” a bananas foster-filled donut with chocolate icing, topped with Reese’s Peanut Butter Cup shavings (Rachel Davis, Sharon, MA)
  • “Mornin’ Paper,” a chocolate butter kreme-filled donut with white icing, topped with chocolate sprinkles (Catherine Kunkle, Pittsburgh, PA)

Learn the history of the donut in our Pastry Glossary.

  • “Much A Do About Nut Things,” a chocolate cake donut with peanut butter icing, topped with shredded coconut and chopped roasted almonds (Stefanie Schwalb, New York, NY)
  • “Nut N’ Fancy,” a peanut butter-filled donut with chocolate icing, topped with Reese’s Peanut Butter Cup shavings and whole Reese’s Pieces candies (Lisa Burns, Medford, NJ)
  • “Pumpkin to Pie-n For,” a pumpkin cake donut with maple icing, topped with Hershey’s Cinnamon Chips shavings and graham cracker crunch (Kelly Rice, Orlando, FL)
  • “S’morgasbord,” a marshmallow-filled donut with chocolate icing, topped with graham cracker crunch (Chris Wiley, Medford, MA)
  • “Snack-o-Lantern,” a pumpkin cake donut with maple icing, topped with Hershey’s Cinnamon Chips shavings (Jennifer Hayes, Hardwick, MA)

 

You can see the current leaders when you vote. So get that vote in!

Check out the history of the donut in our Pastry Glossary.

 

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PRODUCT: Body Glove Water Bottle

For Earth Day, re-examine your water bottle habits. Each year, more than 2 million tons of water bottles end up in landfills. Plastic waste in water and coastal areas kills 100,000 marine animals, 1 million sea birds and countless fish annually.

1. Do you buy a new bottle of water every time you’re thirsty? Uh oh—lots of landfill. For some consciousness-raising, read this article from Fast Company.

2. Do you refill the bottle a few times before you buy a new bottle of water? Better, but still landfill.

3. Do you have a reusable, BPA-free water bottle that you use instead of purchasing water? And better yet, does your water bottle have an internal filter that turns tap water into top water?

If not, let us introduce you to the Body Glove.

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Get one for yourself and one for a friend.
Photo courtesy Body Glove.

The BPA-free reusable water bottle has a built-in filter that’s good for 300 uses (and replacement filters are available after that, so one bottle can serve you for years). That’s 300 plastic water bottles eliminated from landfills! Don’t you feel good already?

The “glove” part of the body glove is comfortable, stretch fabric that makes holding the bottle feel good, too.

Tested by the EPA, the Body Glove portable filter bottle by Water, Inc. meets or exceeds protocols. The patented Ionic-Adsorption Micro-Filtration System reduces up to 99.99% of the following zones of contamination: aesthetics (unpleasant taste, odor, etc.), harmful pathogens, chemicals and dissolved solids (heavy metals including lead and mercury).

Get your Body Glove(s) at BodyGlove.WaterInc.com.

  • Learn more about the different types of water in our Water Glossary.

 

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TIP OF THE DAY: Switch To Sorbet For Earth Day

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We’re just as happy with sorbet. Photo
courtesy Wine Cellar Sorbets, a NIBBLE Top
Pick Of The Week
.

Want to help the planet…and your waistline?

If your family loves ice cream and consumes a reasonable amount of it, switch to sorbet.

Sorbet has no milk or cream, which means it’s dairy-free. Why is that important for Earth Day (and every day)? Cows and other livestock create more greenhouse gas than all motor vehicles and trains combined.*

Dairy-free means sorbet is also cholesterol-free. It’s also fat-free, and has fewer calories than ice cream.

And, the pretty colors look like jewels served in a martini glass or wine goblet (with an optional sprinkling of berries). If a local shop sells handmade ice cream, you may find special sorbet flavors bursting with vitamin-rich, seasonal fresh fruit.

*The details: Manure contains methane, a greenhouse gas that traps heat in the atmosphere and has created global warming. Every animal dropping emits methane into the atmosphere. The less meat and dairy products we eat, and the fewer animals raised to provide them, the less greenhouse gas.

 

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