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


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TIP OF THE DAY: Oil Spritz

October 27, 2009 at 7:24 am · Filed under Kosher Nibbles, Oil-Vinegar-Dressing

For ease in pan frying, put your cooking oil in an oil mister—you can find one in any housewares store. You’ll get a better flavor than with Pam, you won’t be using chemical propellant and you’ll use much less oil than by pouring it the pan from the bottle. We have four misters filled with different Salute Santé grapeseed oils: regular, garlic, lemon and hot chili, to variously impart flavors to our food (some days we like eggs with garlic, some days with lemon, some days with a jolt of chili). Grapeseed oil has one of the highest smoke points, 485°F, so fry away!

  • Learn more about grapeseed oil in our review of Salute Santé, a Top Pick Of The Week. Their unflavored grapeseed oil is certified kosher.

 

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PRODUCT: Barefoot Contessa Sweet Treats

October 26, 2009 at 7:40 am · Filed under Chocolate

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The Barefoot Contessa’s “French Bark,” called
a mendiant in French. Photo by Hannah
Kaminsky | THE NIBBLE.

 Fans of Ina Garten and dark chocolate may wish to check out the Barefoot Contessa’s new line of sweet treats:

  • Chewy Dark Chocolate Sea Salt Caramels—very light on the salt for those who aren’t into salty, with distinct cocoa notes from the chocolate.
  • Dark Chocolate French Bark—creamy dark chocolate with a milkiness that even children would love (there’s milkfat in the recipe). The 6.5-ounce bar is topped with cashews, dried apricots and cherries, crystallized ginger and raisins. The French don’t use the word bark, but mendiant, which means beggar. See the origin of the term in our Chocolate Glossary.
  • Dark Chocolate Toffee With Almonds, very crunchy and made with butter, although if you like your toffee very buttery, this is not that style.

Find Barefoot Contessa products at StonewallKitchen.com. Chocolate lovers are invited to take a look at more of our favorite:
 

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TIP OF THE DAY: Storing Chocolate

October 26, 2009 at 7:00 am · Filed under Chocolate, Tip Of The Day

Fine chocolate is far too sensitive to be stored in a refrigerator: It absorbs odors and reacts to changes in temperature. Moving from cold to warm and back again can cause chocolate to develop a grayish-white “bloom” on the surface (that’s the cocoa butter separating out from the chocolate). It still tastes fine, but it mars the appearance. Find a cool place to store chocolate (the ideal place for both temperature and humidity is a wine storage unit). The best advice is not to buy more filled chocolates or truffles than you’ll eat in a week; and if you’re given a large box, don’t hoard it, share it. The finest chocolates are made without preservatives and should be consumed within two weeks. They’ll still be edible in a month, but the fillings will have started to break down and won’t be as flavorful. Beyond that, the flavor does begin to decline. Plain chocolate bars with no filling or nuts can stay fresh for a year or more, wrapped well in foil and kept in the right “wine refrigerator” environment.

 

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CONTEST: Aunt Jemima Pancakes Vacation

October 25, 2009 at 7:58 am · Filed under Contest

As the weather grows brisk, Aunt Jemima Frozen Pancakes invites you to photograph “Morning Moments” with your kids for the chance to win a family vacation to a warm location and digital cameras.

“We want this contest to highlight the importance of giving your children a warm breakfast even when you are on the run,” said Eric Hintz, Vice President of Marketing at Pinnacle Foods.

All you have to do is photograph a breakfast moment with your child/children and submit a picture along with a description in 100 words or less, of how you share a delicious, warm moment in the morning with them. We guessing that it helps if they’re eating Aunt Jemima Frozen Pancakes, available in Blueberry, Buttermilk, Homestyle, Low Fat Buttermilk, Whole Grain and Mini.

To enter:

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Will your kid’s photo win a family vacation?
Log onto www.auntjemimafrozen.com/morningmoments, or send your entry to: “Aunt Jemima Frozen Pancake Morning Moments” Contest, c/o BHG PR, 546 Valley Rd., Upper Montclair, New Jersey 07043. All entries must be received by December 31, 2009. No purchase is required to win. One grand prize winner will receive a warm getaway for a family of four (Approximate Retail Value: $5,000). Ten finalists will each receive a digital camera to continue capturing their family’s moments (Approximate Retail Value: $200 each).

 

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PRODUCT: Gluten Free, Low Carb Pizza

October 25, 2009 at 7:30 am · Filed under Low-Carb, Pasta-Pizza

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Say “cheese!” Van Harden’s pizza is gluten-
free, which means few carbs as well. It
uses a cheese-based crust. Photo by
Hannah Kaminsky| THE NIBBLE.

 From the crisp crust to the melted cheese, we love everything about pizza. But for carb counters and, more importantly, people with gluten allergies, that crust presents a problem. Millions of Americans can’t tolerate a protein in wheat, rye and barley—and, therefore, traditional pizza crust is verboten.

While it’s possible to buy gluten-free pizza crusts and make pizza from scratch, Van Harden offers a faster solution: frozen pizzas in three varieties with no bread crust whatsoever.

The crust is made from cheese, which gives the nearly 3 million Americans with Celiac disease, people with wheat allergies, everyone on the Atkins Diet and every carb counter a heat-and-eat way to enjoy pizza again.

Available in Cheese, Pepperoni or Sausage (our favorite, shown in the photo at left), you can order Van Harden’s Pizza online until national distribution broadens. (It’s currently available in Hy-Vee retail stores in seven Midwest states.)
 

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