THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods
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March 11, 2008 at 11:09 am
· Filed under Chocolate, Contest
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Make your recipe from Green & Black’s organic chocolate, and help cacao farmers in Belize. |
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Love chocolate? Love organics? This one’s for you. Green & Black’s, the world’s largest brand of organic chocolate, is inviting organic chocolate lovers to submit an original recipe that contains no more than five ingredients, and incorporates at least 2 ounces of Green & Black’s chocolate—any variety, from white to milk to dark to extremely dark to inclusions (nuts, fruits). Write a short essay on your growing taste for organic foods and how your recipe wows your family and friends, and include a photo of the prepared dish. You have until April 21, 2008 to submit your recipe. Five winners and their guests will enjoy a food-filled trip to New York City to the “Academy Awards” of the food industry, the James Beard Foundation Awards & Gala. Winners will start by shopping for organic ingredients at some of New York’s finest markets, and take them to a cooking session with Curtis Stone, star of TLC’s “Take Home Chef.” |
| All entrants to Green & Black’s Chocolate Challenge will be helping cocoa farmers in Belize. For each valid entry received, Green & Black’s supplying the members of Belize’s Toledo Cacao Growers’ Association cooperative with funds to plant and grow to maturity one hardwood tree. Hardwood trees are a reinvestment in the indigenous rainforest, and help to provide the necessary shade to shelter the farmers’ cacao trees. Each shade tree as helps a cacao tree thrive, thus providing the farmers with greater economic potential. NIBBLE TIP: We’ve judged a few recipe contests, and it isn’t the obvious cake or mousse recipe that always takes the cake. Think outside the box and submit a recipe using Green & Black’s chocolate where it isn’t so obvious. Just don’t submit anything like our own Chocolate-Stuffed French Toast recipe—we’re going to enter that one! Learn more and get entry information at GreenandBlacks.com. |
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March 11, 2008 at 8:41 am
· Filed under Pasta-Pizza, Recipes, St. Patrick's Day
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| You don’t have to hunt for green bagels for St. Patrick’s Day breakfast. Start your day with a nutritious green breakfast by adding pesto sauce to the eggs beaten for scrambled eggs, omelets, a frittata or quiche. Mix in one teaspoon per egg. Decorate the plate with fresh basil or spinach leaves, and you’ll start the day in a holiday mood. You’d think pesto would be a pretty simple proposition: basil (or other green, like spinach or arugula), oil (usually olive, sometimes walnut or other oil), Parmesan and nuts (usually pine, nuts, but walnut pestos and other recipes are pretty fine). Yet, we tasted more than 100 pesto sauces from around the world and found only six brands to recommend to you, two of which were from recent Top Pick Of The Week sauce maker, Sauces ‘n Love. Read about our favorite pestos, the history of pesto and a recipe for making great pesto at home. When you realize how easy it is, you’ll become a pesto-making maverick. |
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Use pesto sauce to make green eggs on St. Patrick’s Day. Ham is optional with your green eggs, but you can enter our Gourmet Giveaway to win a great one this week. Photo by Val Lyashov | SXC. |
| Read about more of our favorite sauces in the Pasta & Sauces Section of THE NIBBLE online magazine. |
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March 10, 2008 at 7:22 am
· Filed under Oil-Vinegar-Dressing, Recipes, Tip Of The Day
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Add a splash of raspberry flavor to your vinaigrette. |
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Looking to add a little pizazz to your everyday salad dressing? Try a raspberry vinaigrette—two parts raspberry vinegar, three parts olive oil. The sweet raspberry fruit shines through, as does its ruby color. While raspberry vinegars are available for as little as $3.50 a bottle—they can be made less expensively with raspberry flavoring—we splurge on the opulent French vinegar of J. Leblanc, made from the juice of fresh raspberries blended into white wine vinegar, then aged in oak barrels. It also makes a splendid addition to fish sauces, marinades and luncheon salads—especially with sliced duck or chicken. It adds magic when you substitute it for cider vinegar, for example, in cole slaw, potato salad and gazpacho. It can be drizzled on fruit, cheese, bread, ice cream, cheesecake…in fact, you can mix a spoonful into apple juice, iced tea, lemonade and other beverages. It also makes a great gift for your favorite cook or foodie. If you can’t find the brand locally, it is sold on Amazon. Find more of our favorite vinegars in the Oiis & Vinegars Section of THE NIBBLE online magazine. |
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