THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods
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October 22, 2010 at 7:37 am
· Filed under Gluten-Free, Pasta-Pizza
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Everyone can enjoy tasty, gluten-free
pasta dishes. Photo courtesy Caesar’s. |
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People with gluten intolerance can’t have regular (wheat) pasta. They need to find alternatives made from rice, potatoes and other starches.
What about people who want an Italian dinner?
Caesar’s Gluten Free & Wheat Free product line offers favorite pasta dishes in single serving entrées that taste just like wheat pasta. And they microwave in seven minutes.
We tried the manicotti, stuffed shells and vegetable lasagna.
- The rice flour noodles pass nicely for al dente semolina pasta (rice flour noodles are delicious in their own right).
- The ricotta filling is smooth and creamy.
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| All three entrées tasted pretty much the same—noodles, ricotta and marinara sauce; we’d be glad to eat any of them. The one thing we could wish for is more seasoning, but we added our own, alternating basil, crushed red pepper flakes, garlic, oregano, and were happy.
The products are available at grocery stores nationwide and at Amazon.com.
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October 21, 2010 at 7:59 am
· Filed under Soups
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| We’ve all made a pot of oversalted soup or stew. A classic kitchen trick is to add a thinly-sliced raw potato and let it sit to absorb some of the salt, until the slices become translucent.
If that doesn’t work for you, here are four more ideas, courtesy of the newest edition of the kitchen helper book, How To Repair Food:
- Dilute the soup. Divide the contents into two pots and add more liquid—broth, water, tomato juice, etc.—until the soup tastes right.
- Add canned tomatoes. If they work with the recipe, tomatoes and their liquid are sufficiently bland to absorb some of the saltiness.
- Add some fresh lemon juice. The acid can counteract saltiness. You can use lime juice if it’s better for the recipe.
- Add a few pinches of brown sugar. It won’t desalt the soup, but it may cover up the saltiness without over-sweetening the soup.
Discover the different types of soup in our Soup Glossary. |
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You can fix salty soup. Photo of bouillabaisse
courtesy MackenzieLtd.com. |
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October 21, 2010 at 7:40 am
· Filed under Chocolate, Halloween & Fall
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Ganache-filled Halloween pavés. Photo
courtesy iGourmet.com. |
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If you didn’t find what you liked in our recent Halloween Candy feature, here’s more:
The scary images on these dark chocolate pavés (flat-topped squares) from Christopher Norman won’t frighten away chocoholics.
The luscious, creamy fillings will banish all fears:
The ghost contains wild berry dark chocolate ganache
The pumpkin holds peanut butter ganache made from both milk and dark chocolate
The devil is full of spicy apricot dark chocolate ganache
The black cat has a classic dark chocolate ganache.
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This type of decoration is known as transfer, short for cocoa butter transfer. The designs are reproduced in colored cocoa butter on large sheets; then carefully transferred by hand to the top of each chocolate.
A 5.3-ounce box is $32.99 at iGourmet.com.
Now that you’ve learned about pavés and cocoa butter transfers, master more chocolate terminology in our Chocolate Glossary.
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