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


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BOOK: Morton’s The Cookbook

Morton’s The Steakhouse has produced Morton’s The Cookbook: 100 Steakhouse Recipes for Every Kitchen. Now available at major bookstores, on Mortons.com and in all 81 Morton’s restaurants, the book is authored by Klaus Fritsch, co-founder and Executive Chef of Morton’s, with Morton’s Vice President of Wine & Spirits, Tylor Field III and Mary Goodbody, nationally known food writer and cookbook editor. It features more than 100 recipes, including Morton’s signature menu items and other delicious American steakhouse fare—accentuated by some international flavors inspired as the restaurant has expanded to the Pacific Rim.

Morton’s shares its wealth of information on how to cook your steak to perfection in enticing recipes such as New York Strip Roast with Three Peppercorn Sauce and Bone-in Ribeye with Rancher’s Rub. There are appetizers and classic steakhouse sides, such as Five-Onion Soup, Maine Lobster and Avocado Salad and Blue Cheese French Fries. And yes, there are recipes for those sumptuous desserts that one amazingly finds room for.

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Create your own Morton’s steakhouse experience at home.

Beautifully illustrated throughout, Morton’s The Cookbook might be the Father’s Day gift you’ve been looking for, for that steak-loving dad who loves to commandeer the kitchen. You can buy it now on Amazon.com.

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CONTEST: Bar Mitzvah Beer

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Rejuvenator, one of the numerous varieties of HE-BREW.

It’s never too late to celebrate your bar- or bat mitzvah. He-Brew Beer—an uber-kitschy concept to start with—wants to put vintage bar mitzvah pictures on the label. You with Uncle Izzie, with the challah, with your pink cherub cheeks under that yarmulke.

The company, Shmaltz Brewing of San Francisco, is celebrating its 13th year of beer and shtick with a special release called Jewbelation Bar Mitzvah, their 13th “Chosen Beer” in 13 years of Shmaltz. Brewed with 13 malts, 13 hops and soaring to 13% ABV, Jewbelation Bar Mitzvah will be nationally available in 22 oz. bottles and a very limited amount of draft for select bars.

While the concept may seem schmaltzy, Shmaltz’s Jewbelation series, launched in 2004, has receiving top accolades from critics, including “5 Stars” from Celebrator Beer News, “Best Holiday Beer“ from Pacific Brew News, and 97 out of 100 points for 2007’s Jewbelation Eleven from Ratebeer.com. A recent issue of Beer Advocate (Volume II, Issue VIII) commented, “Today, Jeremy Cowan of Shmaltz Brewing Company is arguably making some of the best contract-brewed beers in America.”

The beer is certified kosher, of course, by KSA. It just may be the perfect beer to serve at bar mitzvahs—to the grown-ups, of course. While Jewish law may deem the 13-year-old a man (or woman), there’s still the state liquor law to contend with.

TO ENTER:

Bar/bat mitzvah men and women (age 21+ only): Submit photos of you in your braces, awkward suits, frizzy hair, ’80s-tastic family portraits with Aunt Linda and Uncle Dan… and celebrate the day you became an adult. The “winning” photos in each of these categories will receive a HE’BREW Bar Mitzvah Gift Set and will be featured on Shmaltz’s website: “Best Hair,” “Best Family Photo,” “Most Awkward Moment,” “Youngest-Looking Adult,” “Funniest Shot,” “Best-Dressed,” “Best Braces,” and “Best Dance Moves.”

Send photos with your name, date and location of event to info@shmaltzbrewing.com. If you are on Facebook, join their group “The Jewbelation 13 Project,” and check out some photos they’ve collected, post your picture, and become a fan of Shmaltz Brewing and HE’BREW Beer.

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FOOD HOLIDAY: International Pickle Week ~ May 15-25

Is there anything more dill-icious than International Pickle Week? It was founded more than 60 years ago by Pickle Packers International, a trade association. The U.S. produces 20 billion pickles each year, an average of nine pounds of pickles per person. So for all the people who don’t eat pickles, or those who eat just a few slices on their Big Macs, imagine how many pounds of pickles the true pickle lovers eat! Fortunately, they’re low calorie and good for you!

Pickles are categorized as a condiment, from the Latin condire, to season. Go to http://www.pickleweek.com for recipes, picklewear (we like the “Get Pickled” tee), recipes, coupons and pickle e-cards.

Pickle Week

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RECIPE: Classic French Pastry

Profiteroles are pâte à choux, filled with ice cream and topped with chocolate sauce.

Pastry chef Jean-Yves Charon was born in Brittany, a region in the northwest of France. Growing up in France, Jean-Yves got to experience some of the best pastry the world has to offer. He recently shared his knowledge of the classic French treat, pâte à choux, and provided us with this recipe.


Read our full article about sweet and savory pâte à choux.

Discover more reviews and recipes of our favorite gourmet pastries and pies.

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TOP PICK: Sweet n’ Spicy Essential Cane Sugars



You don’t have to be a skilled chef to know there are secret ingredients that, with just a sprinkle or a splash, can turn an ordinary dish into something special—something that makes family and friends think that you are one step removed from entering the Top Chef competition. These bottles, jars and cans are what we keep in our arsenal of ingredients, to turn that pasta dish into pasta pizzazz, the broiled fish into seafood superb, the bowl of salad from greens to glorious.

With FlavorStorm’s new line of Essential Cane flavored sugars, the game has gotten even more interesting. In 14 varieties, both sweet and savory, you now have magic wands flavored with everything from clove to green chile to habanero—and yes, that’s naturally-flavored cane sugar.

Essential Cane not only adds a touch of flavor, but a touch of beauty. It’s not only for the holidays, but for everyday kitchen witchcraft. The other fun part: It’s affordable…for you, for gifts, for parties, for everyday.

 
Sweet and savory sugars take your cooking,
baking and beverage-making to a whole new
dimension.

If you don’t already know what you’d do with sweet onion sugar—cocktails, hors d’oeuvres, main courses, desserts—read the full review.

Read reviews of more of our favorite gourmet sugars and seasonings.

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