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


Also visit our main website, TheNibble.com.

TIP OF THE DAY: Bargain Caviar

July 18, 2009 at 6:59 am · Filed under Fish-Seafood-Caviar, Food Holidays, Tip Of The Day

It’s Caviar Day, but don’t worry—you can celebrate without taking out a second mortgage. Pressed caviar is made from the ripest beluga, osetra and sevruga eggs that were broken or otherwise damaged in handling. The eggs are pressed together until they become like a spread, and are sold for substantially less money than regular caviar. Because three pounds of eggs are made into one pound of pressed caviar, it is much oilier, saltier and more pungent than whole caviar eggs; but many people find it a good substitute for a pricier caviar fix. A bit of crème fraîche can diffuse the saltiness. Try some on toasted brioche, and see if you agree. Pressed caviar also works well in canapés (we like it with slices of foie gras terrine).

Comments off

Gourmet Getaway: American Wine & Food Festival ~ Los Angeles

July 17, 2009 at 7:01 am · Filed under Events, Travel

During the weekend of October 2nd-4th, the 27th American Wine & Food Festival is serving up a world-class culinary celebration, benefiting Los Angeles Chapters of Meals On Wheels.

  • The weekend kicks off at 7 p.m. on Friday, October 2nd, with an intimate party where philanthropists and foodies mingle over chic eats and innovative libations.
  • On Saturday, October 3rd from 5-11 p.m., there’s a Wolfgang Puck VIP Cooking Demo, followed by a gala on the Universal Studios Back Lot: an unrivaled epicurean feast prepared by world-renowned chefs, with live bands and a luxurious silent auction.
  • On Sunday October 4th, at 6 p.m., there’s a Chef’s Grand Tasting and live auction at Spago Beverly Hills. Celebrity chefs Thomas Keller of Bouchon, Dean Fearing of Fearing’s at The Ritz-Carlton in Dallas, Jereme Leung of Jereme Leung Creative Concepts, Nobu Matsuhisa of Matsuhisa & Ubon and Gina DePalma of Ristorante Babbo will each prepare one course.
 universal-studio-backlot-230

The Saturday evening event at the Universal Studios Back Lot.
According to a colleague who attends each year, even for $350 a ticket, the Saturday night event is one of the best foodie deals you can find: more than 50 of the best chefs in America personally serving their favorite dishes as top wineries pour fine wines, all in the fabulous ambiance of the Universal Studios back lot. You can read the full list of marquee names on the website, but a sampling of participating chefs includes Tom Colicchio, Larry Forgione, Ilan Hall, Thomas Keller, Nobu Matsushisa, Mark Miller, Mark Peel, Stephen Pyles, Lidya Shire, Joachim Splichal, Jonathan Waxman, Alan Wong and Sherry Yard. For information and tickets, visit http://www.awff.org.

Comments off

GOURMET GETAWAY: WhiskyFest, San Francisco

July 17, 2009 at 7:00 am · Filed under Cocktails & Spirits, Events, Travel

irishbrogue-230

Whisky “on the rocks.” Photo courtesy of Tullamore Dew.

 Where can you find more than 200 of the world’s rarest and most expensive whiskies in one place? At America’s largest whisky celebration, WhiskyFest, taking place for its third year in San Francisco on October 16th. Attendees can not only sample the revered spirit, but can learn how to identify, sniff, swill and taste it, see how its made, and discover everything else about whisky, through speakers and seminars and from leading industry experts, master blenders and distillery managers.

“It gives whisky enthusiasts the chance to taste some incredibly rare whiskies and meet the makers behind the barrels,” says John Hansell, Publisher of Malt Advocate magazine, which sponsors the event. The whisky celebration doesn’t start with the festival; the week leading up to it will feature events related to the spirit and promotions at popular nightspots, restaurants and bars.

For more information on ticket sales or event information, visit WhiskyFest.com.
You may notice the different spelling of “whisky” versus “whiskey.” In Ireland and the United States, the word “whiskey” is spelled with an “e.” The British, Scots and Canadians use “whisky.” Etymologists don’t know why. The best explanation is that the Irish had whiskey first, and when the Scots started to make it, they left out the “e” to point out the difference between their spirit and Irish whiskey.

Comments off

TIP OF THE DAY: Collect More Tips

July 17, 2009 at 6:59 am · Filed under Tip Of The Day

All food lovers talk about restaurants when they get together, but what about food tips? The next time you’re with one friend or ten, ask for their best food tips. What are their favorite specialty foods? Their sure-fire cocktail recipes? Have they discovered a new bakery, cheese shop, wine store, gourmet emporium? What’s their favorite easy-to-make hors d’oeuvre or dessert? Keep this list of questions in your PDA or date book, and keep adding new “tips” every time you meet someone for coffee or cocktails.

  • Submit your own tip to THE NIBBLE’s Tip Of The Day.
  • Get THE NIBBLE’s Tip Of The Day by RSS.

Comments off

TOP PICK OF THE WEEK: Ancient Organics Ghee

July 16, 2009 at 7:01 am · Filed under Cheese-Yogurt-Dairy, Organic, Top Pick Of The Week

For centuries, ghee has been a cornerstone of Ayurvedic medicine, the ancient Hindu art of healing and of prolonging life. Now, it’s poised to become an important ingredient to people who will never cook Indian food.

What’s ghee? It’s similar to clarified butter, but the processes and end products differ somewhat. Clarified butter (or drawn butter) is familiar to anyone who has ordered lobster at a restaurant. The clear melted butter has been rendered (melted by simmering) to separate the milk solids from the butterfat and evaporate the water. It’s a more elegant way to serve melted butter, which otherwise looks sudsy. Chefs also use clarified butter to sauté, because with the milk solids gone, ghee has an extremely high smoke point, 485°F (252°C, higher than canola oil—only rice bran oil, safflower oil and avocado oil are higher).

Ghee requires a longer simmering process, which removes all of the water and milk solids. There’s no lactose left in ghee; the lactose intolerant can slather it over everything and enjoy all the buttery goodness they want. (Well, check with your cardiologist on that latter point.)

 ghee-230

Ancient Organics ghee is made from the organic butter of Straus Family Creamery. Photo by Corey Lugg | THE NIBBLE.
Ancient Organics, a company dedicated to the principles of Ayurvedic medicine, makes its ghee from one of the best-known butters in America: the organic-certified butter of the acclaimed Straus Family Creamery. Across the Golden Gate Bridge in Marin County, California, on the shores of beautiful Tomales Bay, happy Straus cows graze on green grass under blue skies. Their milk is churned in small batches in an old-fashioned 1950s-era butter churn. The result is rich, sweet and creamy butter with an 85% butterfat content (the USDA minimum requirement is 80%).

Ancient Organics takes this precious butter and separates it into the golden butterfat known as ghee. Whether or not you want to learn more about the medicinal benefits of ghee (according to Ayurveda), if you sauté, fry or stir-fry, you should get to know ghee.

Comments off

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


© Copyright 2005-2026 Lifestyle Direct, Inc. All rights reserved. All images are copyrighted to their respective owners.