THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods
Also visit our main website, TheNibble.com.
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July 31, 2012 at 4:18 pm
· Filed under Cooking & Baking, Videos
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Many recipes call for minced vegetables and herbs. Unless you’re a committed chopper, it can be annoying to cut things so small.
Yet, there’s an easy way to create those tiny pieces—the way professional chefs do.
Here, chef Jim Davis shows us the correct way to mincing onions. It’s well worth your time to watch the video: You’ll use the technique for the rest of your life!
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July 31, 2012 at 7:47 am
· Filed under Fish-Seafood-Caviar
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How many ways can you think of to use this
crunchy, colorful garnish? Photo courtesy
Bemka.com.
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If you’re a sushi fan, you’ve seen tobiko (also spelled tobikko). They’re the tiny, crunchy, nutty beads of flying fish roe.
They’re served in a gunkan-maki (battleship roll), on uramaki (reverse rolls) and as a sashimi garnish.
Originally available in orange, the popularity of tobiko has led to a rainbow of options: flavored tobiko in black (colored with squid ink), green (wasabi), pale yellow (yuzu) and red (ume plum), as well as spicy orange.
Tobiko is an asset in the kitchen, where you can use it to add instant festivity:
To sauces
To garnish chicken/shrimp salad, fish and seafood (including ceviche—and we love it with scallops), soups
In risottos
On poached eggs, in omelets
In a plethora of other savory applications—you can even float some on a Martini
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Even smaller than tobiko eggs is masago, called capelin roe or smelt roe in English. You’ll also find the larger, more flavorful and pricier ikura, salmon roe.
Tobiko caviar comes from the flying fish of Iceland and the Pacific Ocean. It’s available at better supermarkets, at specialty food stores and online.
So for special occasions, pick up a jar. You’ll get a lot of bang (or is that crunch) for the buck.
Check out other types of caviar in our Caviar Glossary.
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July 30, 2012 at 8:50 am
· Filed under Bread-Crackers-Sandwiches, Kosher Nibbles, Snacks
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New York Style is known for its bagel chips, available in seven flavors.
The company has recently launched mini bagel chips, in BBQ, Cheddar, Garlic and Sea Salt.
For us, the standout is Garlic: a buttery, garlicky chip that’s delicious:
Plain, with a beer
With a dip
Atop or aside soup or salad
Crafted into a tasty snack (we topped ours with cream cheese and [variously] sliced olives, salsa and jalapeño jam)
As a base for canapés
The line is certified kosher by OU.
Find the store nearest you with the company’s store locator.
Find more of our favorite crackers and snacks.
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Mini bagel chips in four flavors: We like Garlic the best. Photo by Elvira Kalviste | THE NIBBLE. |
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