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


Also visit our main website, TheNibble.com.





TIP OF THE DAY: Caesar Twist

September 9, 2009 at 7:33 am · Filed under The Nibble

Try new approaches with salad favorites. Instead of tearing up romaine to toss a Caesar salad, for example, cut hearts of romaine in half and give each person an elongated romaine “boat.” Shave large curls of parmesan on top, and spoon the Caesar dressing over it. Replace croutons with slices of baguette garlic toast on the side. And since not everyone loves anchovies as much as we do, offer the more mild bottarga (dried cod roe), pancetta or prosciutto as an alternative. It’s a handsome presentation that tastes as good (or better!) than the original.

 

Comments off

GOURMET TRAVEL: Oregon Truffle Festival

September 9, 2009 at 7:32 am · Filed under Travel

You don’t have to travel to France for a truffle fix. Just head to Eugene, Oregon for the fifth annual Oregon Truffle Festival this January. You’ll be able to join in on the truffle hunting, cooking demonstrations and, best of all, dining on fabulous truffle dishes. Mark your calendar for the weekend of January 29 through January 31, 2010. Consider it a late holiday gift or an early Valentine’s celebration—but do consider it!

This will be the fifth Oregon assembly of truffle enthusiasts, truffle hunters, truffle growers and the chefs who make magic of it all. Imagine three days of tastings, tours and workshops that celebrate Oregon’s prized native fungus: black, white and brown truffles. The only truffle festival in North America, it will also feature experts from France, who will bring some of their famed French truffles to share.

Is it just coincidence that Oregon truffles pair perfectly with Oregon’s fine wines? You’ll have to go to the festival and develop your own informed opinion. For information and tickets, visit OregonTruffleFestival.com. And please, take us with you!

 brown-truffle-230

The interior, or glebe, of a beautiful brown
Oregon truffle. Photo courtesy of Oregon Truffle Festival.
  • Learn all about truffles, and see more fabulous photos in our Truffle Glossary.

 

Comments off

PRODUCT: Froose For Kids

September 8, 2009 at 7:57 am · Filed under Kids

froose

Milton the Moose with a juice box of Froose.

 A year ago we tried an alternative children’s juice product called Froose, and never posted our comments about it. Now, with the kids back in school (although Froose is targeted to the pre-school set), it seems time to right our wrong.

Named for fruit + juice or fruit + moose (its mascot is an engaging relative of Bullwinkle, named Milton the Moose), Froose was developed by a mom who was concerned about the sugar levels in the juice that was her son’s beverage of preference. She developed an alternative with half the sugar plus whole grain nutrition. It’s a product parents should take note of.

Working with nutritionists, the company created a patented process that uses fruit juice concentrate (peach, cherry or pear, the current flavors), organic apple juice concentrate and organic brown rice flour. Combined with inulin, the flour adds 3 grams of fiber in each 4.23-ounce juice box, 12% of the USDA’s recommended daily requirement).
Low-glycemic brown rice syrup is used as a sweetener, which limits the sugar from 5 to 7 grams per serving, compared to 14 grams in an all-juice product. Froose provides 25% of a day’s requirement of vitamin C. It is kosher-certified, gluten-free and dairy-free. Currently the product is 85% organic; the company aims for 100% organic down the road.

While Froose was made to appeal to very young palates, the three adults who tasted it at THE NIBBLE found it to be wholesome and appealing. If you can’t find it locally, you can purchase it at Froose.com, in Playful Peach, Cheerful Cherry and Perfect Pear.

 

Comments off

TIP OF THE DAY: Novelty Pasta Shapes

September 8, 2009 at 7:21 am · Filed under Pasta-Pizza, Tip Of The Day

 

When using decorative pastas (pumpkins, hearts, grape clusters), you don’t need to serve a full bowl of the special shapes. Use just 1/4 to 1/3 of the decorative shapes and fill the majority of the bowl with a standard “short cut” like elbows or small shells. The special shapes will actually stand out better against the regular pasta than they do all by themselves, especially if you mix and match pasta colors. And it’s easier on the budget—decorative pasta can costs five times or more what the elbows do.

Comments off

CULINARY ACADEMY: Know Your Sandwiches

September 7, 2009 at 7:57 am · Filed under Bread-Crackers-Sandwiches

If you’re taking a break from your labors today, explore the wide world of sandwiches in our new Sandwich Glossary. We feature 65 different sandwiches available in the U.S., from the popular PB&J and BLT to the more exotic bánh mì and Monte Cristo. There are many more types of sandwich, of course, but see how many of our featured sandwiches you’ve tried.

 Grilled Reuben Sandwich on Dark Rye

The Reuben sandwich is a specialty of New York delicatessens. Photo © J. Java | Fotolia.
 

Comments off

The Nibble Webzine Of Food Adventures
RSS
Follow by Email
Facebook
fb-share-icon
Twitter
Tweet


© Copyright 2005-2024 Lifestyle Direct, Inc. All rights reserved. All images are copyrighted to their respective owners.