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


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COOKING VIDEO: How To Roast A Turkey

  Just two days to go until Thanksgiving! If you’re in charge of roasting the turkey and want a refresher course, Chef Scott Cutaneo shows you how to make a perfectly moist, roast turkey.

Chef Cutaneo works with a brined turkey. While this step is optional, if you have the time to include brining, the difference in tenderness and flavor will be worth it. Here’s last week’s video and guide to brining.

  • Learn the history of turkey while your bird roasts to a golden brown.
  • For a twist on the traditional: Using flavored butters on your bird or with side dishes is an easy way to add zest with flair. Here are six compound butter recipes for the holidays.
  • Get ready to turn those cold leftovers into a hot Turkey and Stuffing Casserole.
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    GIFT OF THE DAY: Nudo Infused Olive Oil

    Delicious olive oil from Nudo, crushed with
    your choice of six different fruits or herbs.
    All it needs is a bow. Photo courtesy
    Nudo-Italia.com.

    Nudo means “bare” in Italian, referring to the extra-virgin olive oil that fills each attractive can.

    But what we like best about Nudo is not the bare oil (which is lovely) but the crushed fruit and herbs that infuse the flavored oils with so much pizzazz.

    Within hours of being picked, late harvest olives are stone-milled together with fresh-picked fruits and herbs. (Late harvest olives have a subtler flavor than early harvest olives, allowing the infused flavor to burst through.) Crushing the fruits/herbs with the olives provides much finer flavor than infusing the olive oil with an extract. That’s why Nudo is the real deal.

    Choose from Basil, Chillie, Garlic, Lemon, Mandarin, Thyme or Original olive oil. We also like the pizzazz of the can decoration, which makes Nudo olive oil a charming small gift.

    An 8.4-ounce can is $11.99 at Nudo-Italia.com.

    AND THERE’S MORE: You can also adopt an olive tree for a year ($109) and get all the oil produced from that tree shipped to you. See details on the Nudo-Italia.com website.

     

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    TIP OF THE DAY: No More Soggy Cereal

    Want to avoid soggy cereal?

    We find that our morning bowl of cereal, filled with milk, becomes soggy after three spoonfuls.

    It occurred to us: Why pour milk over dry cereal? Why not use a glass of milk as a chaser?

    We tried it, it worked, and now it’s our favorite way to eat cereal:

    1. Fill a bowl with cereal plus any sweetener or fruit.
    2. Fill a glass with milk.
    3. Insert a spoonful of cereal into mouth. Crunch once.
    4. Follow with a sip of milk.
    5. Repeat until all cereal and milk are consumed.

    Just because it seems unusual doesn’t mean that it isn’t a better way.

    After all, forks weren’t used in England until the mid-17th century, although they were introduced to the country in 1608 by an Englishman who brought them back from Italy.

    According to The History Of The Fork, the English ridiculed forks as being effeminate and unnecessary. “Why should a person need a fork when God had given him hands?” was the refrain.

    So, learn a lesson from history: Try new things, as strange as they may seem.

     

    Keep it crunchy: Follow a spoonful of dry cereal with a shot of milk (photo courtesy PreserveProducts.com).

     
      

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