[1] Thai glass noodle salad. The recipe is below (photo © Taste Of Home).

[2] Uncooked glass noodles (photo © Phuumy Noodles | Amazon).

[3] Glass noodles turn translucent when cooked (photo © Dangmyeon |Wikipedia.

[4] Tamari, a gluten-free alternative to soy sauce. (photo © San-J).

[5] Soy sauce. The difference between soy sauce is below.

[6] Soybeans are the base of tamari and soy sauce (photo © House Foods).

[7] If you don’t want to make ginger-sesame dressing from scratch, you may come across it at your grocer’s or on Amazon (photo © Canadian Grocer).

[8] A dish of glass noodles made with vegan chicken. Here’s the recipe (photo © Bittersweet Blog).

[9] A glass noodle salad with mixed vegetables, topped with sliced steak and a garnish of plain glass noodles (photo © Valeriya | Pexels).

May is National Salad Month. Take a step sideways from conventional green salads and pasta salads, and try this different approach: Thai Glass Noodle Salad.

(O.K., glass noodles aren’t technically pasta—they’re not made from wheat.)

The recipe is from Taste Of Home, where it’s one their Best-Loved Grand Prize Winning Recipes.

While there are many glass noodle salad recipes, this one was created by Laura Wilhelm of West Hollywood, California.

It’s a first course or side salad, but you can add poached or grilled shrimp or shredded chicken to create a main course; even leftover steak. We used leftover lamb kabobs and they fit right in.

> What are glass noodles? Read all about them below.

> The history of soy sauce and tamari is also below.

> Plus, the difference between soy sauce and tamari.

> Related recipe: Vietnamese Cabbage Slaw.

> The history of pasta.

> The different types of pasta: a photo glossary.
 
 
RECIPE #1: THAI GLASS NOODLE SALAD

Just about anyone will enjoy the fresh, bright flavors in this crunchy Thai-style salad, served at room temperature or chilled.

Prep time is 30 minutes plus chill time if desired.
 
Ingredients For 10 Servings

 
Preparation

1. COOK the noodles according to package directions; drain. Combine the noodles, coleslaw mix, cucumber, bean spouts, nuts, mint, cilantro, scallions and chile pepper.

2. LET sit to allow flavors to blend. You can place in the fridge to chill at the same time. When ready to serve…

3. ADD the dressing and toss to combine. Start by using a smaller amount of dressing; then add more as desired.
 
 
RECIPE #2: SESAME GINGER DRESSING

Ingredients

 
Preparation

1. WHISK together the tahini, oil, vinegar, tamari, ginger, and honey with 1 tablespoon water, until smooth.

2. ADD additional water to desired consistency. Refrigerate until ready to use.
 
 
THE HISTORY OF SOY SAUCE & TAMARI

The ancestor of soy is a sauce called jan or jiang, made in ancient China. It was used for pickling raw materials in salt to preserve them.

Jiang was a thick paste that was originally a blend of meat and a millet-based fermenting agent along with salt. This was placed in a jar, sealed, and allowed to ferment for at least 100 days. The meat dissolved, leaving behind a strong umami taste and a liquid condiment, jiang [source].

About 2,000 years ago, Chinese jiang makers began to substitute soybeans for meat.

This version of jiang is considered to be the ancestor soy sauce.

It is not clear when that ancestor came to Japan, where it was called “hishio.”

According to the Taiho Code*, hishio made from soybeans was to be made at the Hishio Institute, part of the cuisine division of the Imperial Household Agency.

That hishio was a variant between soy sauce and miso paste, and was served on the dining tables at palace banquets.

Eventually separate condiments were created, miso remaining a paste and soy sauce, or shoyu, a liquid.

The next step: The making of miso paste was begun using the Kinzanji method that the Zen monk Kakushin brought back from China in 1254 (source).
 
 
The Creation Of Tamari

The story goes that as the Zen monk Kakushin was teaching the technique of miso-making method to the villagers of Kishu Yuasa, he noticed that the liquid that seeped out of hishio was very tasty.

It became what is now known as “tamari soy sauce” [source].
 
 
THE DIFFERENCE BETWEEN SOY SAUCE & TAMARI

 
 
WHAT ARE GLASS NOODLES AKA CELLOPHANE NOODLES?

Are glass noodles “pasta?” No. “Pasta” is defined as made from semolina.

While American and Italian pastas are made from durum wheat (semolina is the ground wheat kernel of durum), pasta can be made from other flours.

Some northern European countries use other wheats or potatoes. Polish pierogi, Italian gnocchi and German spaetzle, which are generally referred to as dumplings, are also considered forms of pasta.

They all are descended from the original wheat pasta made in China.

Asian noodles, also called threads, can be made of rice, soybean, wheat, or other flours. The “glass noodles” used in Thai dishes are made from mung bean starch, potato starch, sweet potato starch, tapioca, and others.

The opaque white Chinese noodles are made from rice flour or wheat flour, and Japanese soba noodles are made from buckwheat flour.
 
 
Cellophane Noodles AKA Glass Noodles

Also known as bean threads, bean thread noodles, cellophane noodles, Chinese vermicelli, crystal noodles, or mung bean noodles, glass noodles become transparent when cooked. Harasume is the Japanese word.

Originating in China more than a thousand years ago they are made from starch: batata starch, canna, cassava, mung bean starch (especially in China), potato starch, sweet potato or yam starch, tapioca, and others.

Water and a stabilizer are also added.

All these noodles are made without wheat, and thus gluten-free.

Glass noodles absorb the flavors of other ingredients in the dish. They’re very versatile.

Glass noodles spread to other parts of Asia…and out into the world.

________________
 
*Tamari vs. Soy Sauce: Because it is fermented longer, tamari has a deeper flavor and is less salty and thicker than soy sauce. While you can swap one for the other. You can usually swap one for the other. Tamari is usually gluten-free, but double-check the label to be sure it doesn’t contain wheat.

†The Taihō Code, established 703 C.E., was the administrative and penal code of Japan (source).

There’s a food holiday for just about everything, and today is National Grape Popsicle Day. We have the easiest recipe for a grape ice pop.

That’s right: Only the frozen treat sold by Unilever and trademarked Popsicle® should be referred to by the capitalized name. Everything else is a generic—however delicious—ice pop.
 
 
> The history of the Popsicle®.

> There are more delicious ice pop recipes below.

> The different types of frozen desserts and treats.
 
 
RECIPE: GRAPE ICE POPS

Get out your ice pop molds (you can substitute small Dixie cups and wooden sticks).

 
Ingredients

 
Preparation

1. FILL the ice pop molds with grape juice and place in the freezer.

2. CHECK in an hour. If the juice is a slushy consistency, add as many grapes as you like to each pop. You can push them down with a chopstick to space them around the pops.
 
 
MORE ICE POP RECIPES

[1] Make a grape ice pop with or without grape inclusions (photo © Saraphina’s Coastal Colours [alas, permanently closed).

[2] Just fill ice pop molds with grape juice and freeze. Voilà: grape ice pops! (photo © Smucker’s | Nexus Capital Management).

[1] DeLallo Cheese Glaze on Parmigiano-Reggiano and Grana Padano cheeses (photo © DeLallo).

[2] Italians have long enjoyed a dessert of a few drops of fine balsamic on aged Parmigiano-Reggiano (photo © Parmigiano-Reggiano Consorzio).

[3] Cheese plate with balsamic glaze (photo Balsamic Vinegar of Modena | Facebook).

We love balsamic glaze, a reduced, syrupy version of balsamic vinegar.

There are so many uses for balsamic glaze. If you have a bottle, it should not lie idle on the shelf.

Recently, DeLallo, a purveyor of fine Italian foods, reminded us to use their DeLallo Cheese Glaze on cheese. We had a conventional bottle of balsamic glaze, and pulled it from the shelf.

Balsamic Cheese Glaze is the same product as regular balsamic glaze. Labeling it as a “cheese glaze” will get more people thinking about using their balsamic glaze with cheese.

“DeLallo Cheese Glaze is an easy and delicious way to add a new dimension to your favorite cheeses,” says the website.

“Our balsamic cheese glaze is an irresistibly rich, thick reduction of tangy-sweet balsamic vinegar, ready for drizzling and serving alongside aged, grana-style cheeses and fresh tangy cheeses.”

Drizzle it on:

 
In fact, try it with any cheese, from cream cheese to Gouda and cheese balls.

DeLallo Cheese Glaze is:

 
 
GET A BOTTLE OF CHEESE GLAZE

Head to DeLallo.com.

> The history of balsamic vinegar.

> More uses for balsamic glaze.

> The history of cheese.

> The history of Parmigiano-Reggiano cheese.

> The different types of cheese: a photo glossary.
 
 

[4] Balsamic glaze on burrata (photo © DeLallo).

If you remember the 1980s, you may well have enjoyed Quiche Lorraine. Along with a green salad and some crusty baguette and butter (not that you need it with the quiche), it was the go-to food for brunch, lunch, and dinner.

It went by the way of the healthier-foods movement, buy is still a special-occasion treat. May 20th is National Quiche Lorraine Day, so there’s no time like the present to make a quiche.

> The recipe is below, following the wine pairings.

> The history of Quiche Lorraine.

> Gluten-free quiche recipe: Sausage & Onion Quiche With A Hash Brown Potato Crust

> The history of Gruyère cheese.

> Five major types of egg dishes.
 
 
WINE PAIRINGS WITH QUICHE

Quiche is made with lots of Gruyère cheese, and is best with righter, higher-acid reds that cut through the richness. But full-bodied, bright whites can do the same.

 
Preparation
 
1. PREHEAT the oven to 400°F, with a rack set in the middle position.

2. BLIND BAKE the crust (blind baking or par-baking is used with an uncooked filling, or with a filling to keep the pie crust from becoming soggy). Prick it in different places 10 times with a fork. Place the crust on a baking sheet.

3. BAKE until lightly golden, 10 to 15 minutes. Keep an eye on the crust: If it puffs up, gently prick it with a fork to deflate. Remove and set aside to cool (keep the crust on the baking sheet, atop a rack if needed). Reduce the oven temperature to 325°F.

4. COOK the bacon in a medium nonstick pan over medium heat until crisp, stirring occasionally—about 10 minutes. Line a plate with paper towels and use a slotted spoon to transfer the bacon to drain. Pour off all but one tablespoon of fat.

5. ADD the shallots and cook over medium-low heat until soft and translucent but not brown, 3 to 4 minutes. Remove the pan from the heat and set aside.

6. WHISK the eggs in a medium bowl. Add the cream, salt, cayenne, and nutmeg; whisk until evenly combined.

7. SPREAD the shallots evenly over the bottom of the cooked crust. Top them with half the bacon, all of the Gruyère, and then the remaining bacon. Then pour the egg and cream mixture over the top.

8. SLIDE the quiche on the baking sheet into the 325°F oven and bake for 45 to 50 minutes, until the custard is set and lightly golden.
 
 
________________
 
*Tarte flambée means “pie baked in flames” in French (these days, it means the oven). The dough is similar to pizza and can be topped with anything from traditional ingredients like cheese, mushrooms, onions to lardons and apples. There are local differences, of course. For example, the tarte flambée found around Strasbourg is spread with fromage blanc, a fresh cheese originating in northern France and southern Belgium, which can be described as cottage cheese meets Greek yogurt. It’s s a creamy soft cheese that is virtually fat free in its natural state (a real diet find!), but cream is frequently added to improve the flavor, increasing the fat content.

[1] A classic Quiche Lorraine—Gruyère with bacon and onions. Here’s the recipe (photo © Natasha).

[2] You can add your favorite ingredients. Here’s the recipe for this asparagus-leek quiche (photo © The Baker Chick).

[3] This quiche adds zucchini, mushrooms, and olives (photo © Edgar Castrejon | Unsplash).

[4] Le Gruyère, the longest-aged and most complex of the Gruyère cheeses (photo © Murray’s Cheese).

[5] Watching carbs? Here’s the recipe for this crustless vegetable quiche (photo © Maple From Canada).

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[1] Blood orange Mimosa with reposado Tequila (photos © Cantera Negra Tequila).

[2] Cantera Negra Reposado is aged for up to seven months in used Cognac and Bourbon barrels.

[3] Silver Tequila is aged for up to four weeks.

[4] A classic Mimosa made with fresh-squeezed orange juice and Freixenet Cava sparkling wine © Eric Pancer | Wikipedia Creative Commons Attribution 2.0 generic license).

Here’s something special for National Mimosa Day, May 16th. It’s a mash-up of the classic Mimosa with an Aperol Spritz.

A Mimosa is equal parts brut Champagne and orange juice—ideally, fresh-squeezed.

An Aperol Spritz is three parts Prosecco (a sparkling wine, as is Champagne) and two parts Aperol, a botanical liqueur easy to recognize from its bright orange color.
 
 
OTHER COCKTAILS TO CONFUSE THE MATTER

 
The recipe mashup was created by Cantera Negra Tequila.

Below: More Mimosa recipes, including the classic, and the original Aperol Spritz recipe.

> The history of the Mimosa.

> The history of the Aperol Spritz.

> Different types of sparking wine.

> Different types of Tequila.
 
 
RECIPE: CANTERA NEGRA BLOOD ORANGE APEROL MIMOSA

Blood oranges are delicious, but what if they aren’t in season? Squeeze Valencia or Navel oranges.
 
Ingredients Per Drink

 
Preparation

1. SHAKE with ice the first three ingredients. Strain into highball glass over fresh ice.

2. SLOWLY ADD Champagne to fill the glass.

3. GARNISH and serve.
 
 
MORE MIMOSA RECIPES

 
Plus

 
 
ABOUT CANTERA NEGRA TEQUILA

Cantera Negra tequilas are handcrafted in small-batch quantities from late-harvest blue agave. The distillery permits only time-honored, traditional production methods and the studied art of blending. Never is any sugar or coloring added. The company is proud that “the outstanding quality of our all-natural product speaks for itself.”

 
In 2017, Cantera Negra swept the prestigious San Francisco Spirits Competition, with their tequilas taking the gold, silver, and bronze medals.