[2] Wheatberries after processing (photo courtesy Ben Hon).

[3] Wheatberries become Triscuits, currently in 20 flavors/varieties (photo courtesy Triscuit).

[4] Two of the three new organic Triscuit flavors: Original, Thin Crisps With Sea salt and Cracked Pepper & Olive Oil (photo courtesy Triscuit).

That’s why in July, we were delighted to accompany several food lovers and writers out to the “thumb” of Michigan to meet the Triscuit team, a dedicated group of agronomy experts and product professionals who make the tasty little squares in the yellow box such an addictive treat.

The first thing we were surprised to learn is that your basic Triscuit has but three (the “tri” in Triscuit) simple ingredients: wheat, canola oil, and a touch of salt. But what wheat! You can’t just toss any wheat into a Triscuit hopper and have it come out a star.

Traveling to Pigeon, Michigan, we were invited to the Kretzchmer* family farm, one among hundreds of select wheat growers who comprise the Cooperative Elevator Company. These growers work hand-in-hand to seed, care for, implement, and harvest the most perfect crop possible. (The “Elevator” is what brings wheat up to be processed.)

Join us on a trip to the farm, and a perspective on how a Triscuit ends up in the box on your table.
 
 
IT STARTS WITH WHEAT

Wheat has come a long way since its start in faraway lands, mainly Syria, Jordan, and Turkey, about 9,000 years ago.

Triticum wheat, which is what we are most familiar with today, likely evolved from natural crossings with other ancient grains, such as spelt and durum. Today’s version is hearty enough to withstand harsh climates, and it is now the third most-grown crop in the world.

The Kretzchmer family owns 900 beautiful acres of white winter wheat (photo #1), also known as “soft white wheat.” (Harder wheat varieties are more favorable for making pastas, noodles, and grinding into baking flour.)

In Michigan, wheat is seeded in April and harvested in July. How do wheat growers know when it’s time to reap? By simply plucking a shaft of wheat from the ground, rolling it between their hands to get rid of the chaff, and biting into the kernel.

Every drop of dewy moisture has to have evaporated, and the kernel must provide a nice crunch before the wheat is harvested by GPS-enabled combines. Each combine’s header is 40 feet wide, equipped with dozens of frighteningly long steel teeth.

Once the harvest has been reaped, it is weighed and processed in a gas-heated tower that blows warm air up until the wheat is completely dried. It is then cooled.

What’s left are the tiny firm, but chewy wheat berries (photo #2) —the very heart of every Triscuit.

 
 
HEALTHFUL SNACKING

Each of the nearly 1,000 participating wheat growers in the Cooperative adheres to Triscuit’s strictly-followed promise to consumers: all wheat used is 100% whole grain, and all ingredients used are non-GMO verified.

That includes all of those used in an irresistible variety of 20 flavor profiles: Original (photo #2) plus flavors as varied as Smoked Gouda; Rosemary & Olive Oil; Avocado, Cilantro & Lime, Roasted Garlic—and 15 other versatile flavors.

The original Triscuits have just 120 calories per 6-cracker serving. You will not find trans fats or cholesterol in a Triscuit, and because they are made of whole grain, each cracker retains its full high fiber content (review the nutritional information on each box for exact amounts).

Cooking with Triscuit? Absolutely. THE NIBBLE and other farm table guests shared a magnificent dinner prepared by Chef James Rigato, whose Detroit, Michigan restaurant, Mabel Gray, recently won Eater’s “Best New Restaurant in America” and was a semi-finalist for the James Beard Award’s “Best New Restaurant.”

Almost every dish was prepared using Triscuit as an ingredient, and the results were superb. Not just Triscuit as a base for canapés, but in cookies, trifle, and more.

Among many choice offerings, our favorite was Chef Rigato’s Lamb Meatballs with Triscuit Crackers, which also included a spicy green tomato sugo, marinated sweet peppers, and fresh herbs, but are just as spectacular when braised in a light, fresh tomato sauce. The recipe is below.

Fun Fact: The first Triscuits were made by Henry Perky, who opened his factory in Niagara Falls, New York in 1893.
Fun Fact: Triscuits got their name because the first biscuits (crackers) were triangular. Triangle + Biscuit = Triscuit.
Fun Fact: There are about 54 Triscuit crackers per 9 ounce box. Based on the recommended serving size of 6 crackers, this equates to about 9 servings.
Fun Fact: In 2017, Nabisco Triscuit sales were $341.5 million, earning it fourth place in the cracker category behind Sunshine Cheez-It, Pepperidge Farm Goldfish and Nabisco Ritz Crackers (source).
Fun Fact: Eating Triscuit is fun at every meal of the day.

—Rowann Gilman

RECIPE: LAMB MEATBALLS MADE WITH TRISCUIT

This yummy recipe (photo #5) is courtesy of Chef James Rigato, Mabel Gray Restaurant, Hazel Park, Michigan.

Hazel Park is located in the “thumb” of Michigan, the southeast corner of the state. The city is home to Hazel Park Raceway, currently the only track in Michigan offering live thoroughbred racing.

How about dinner and a race?

Ingredients For About 2 Dozen Meatballs

Chef Rigato served these meatballs to us in a green tomato sauce, but he also serves them in a light tomato sauce. Use your own homemade tomato sauce recipe or your favorite prepared tomato sauce.

Serve with pasta, rice or other grain, as you prefer.

 
Preparation

1. COMBINE the crushed Triscuit crumbs with the milk in a small bowl. Let sit until crumbs have absorbed the milk. Set aside.

2. COMBINE the lamb, egg, Parmesan and Romano cheeses, and parsley in a medium bowl, combine. Use your hands to thoroughly combine the ingredients.

3. SAUTÉ the onions and garlic in a medium saucepan over medium heat. Add the wine, raise heat to high, and add the crushed red pepper flakes and dried oregano. Allow liquid to reduce until it is almost evaporated. Allow to cool. When cool enough to handle…

4. ADD the onion mixture to the meat mixture. Season to taste with salt and pepper. Add the Tabasco sauce to taste, and the Worcestershire sauce. Mix until all ingredients are thoroughly combined.

5. FORM the mixture into 1½- to 2-inch balls. Add the oil to a medium skillet and heat over medium heat. Sauté the meatballs, shaking the skillet often to sear on all sides. When browned…

6. ADD the meatballs to your preferred sauce until heated through. Adjust seasonings if necessary.
 
 
MORE WAYS TO USE TRISCUITS

[5] Lamb meatballs, made with Triscuit “breadcrumbs” (photo courtesy Ben Hon)

[6] A layer of Triscuit in a trifle, for sweet-and-salty crunch (photo courtesy Ben Hon).

[7] Triscuit canapés. Here’s the recipe from Foodie Crush.

[8] Salted Chocolate Caramel Triscuits. Here’s the recipe from Dancing Through The Rain.

*No relation to the Kretschmer wheat germ family.

[2] Refreshing cucumber-melon salad, accented with serrano chiles and mint.

[3] Both dishes on the picnic table.

[4] Painted Serpent cucumbers are an heirloom Asian cucumber. You can buy the seeds from Born To Grow.

[5] For dessert: grilled peaches and ricotta. Here’s the recipe.

While summer actually lasts until September 21st, many people see Labor Day as “the end of summer.”

Here are two interesting recipes with flavor highlights beyond the standard Labor Day Weekend fare. Both are better-for-you dishes that add special touches to the basics.

And you can still enjoy them after Labor Day!
 
 
RECIPE #1: GRILLED ZUCCHINI WITH CUMIN & MINT

Add a Moroccan touch to grilled zucchini (photo #1).

It’s the oil that really makes this dish says Good Eggs, which sent us these recipes. The cumin is toasted, ground, and mixed with olive oil to form a thin paste that gives the charred zucchini a subtle smokiness.

Serve it as a side or as a filling for vegetarian tacos.
 
Ingredients For 4 Servings

 
Preparation

1. PREHEAT a grill, or for stove top, heat a cast iron skillet or grill pan, over medium-high heat. Toss the zucchini with olive oil to coat, and season with sea salt.

2. SEAR the zucchini on the grill until caramelized and browned, roughly 1 to 2 minutes. Flip the planks and repeat. Remove them from the grill and set them on a plate to cool. While zucchini is cooling…

3. TOAST the cumin seeds in a skillet. Crush the seeds in a mortar and pestle or a spice grinder, and combine with 2 tablespoons of olive oil to form a thin paste. Fold in the grated garlic.

4. DRIZZLE or spread the zucchini with the cumin paste, and top with fresh herbs to serve.
 
 
RECIPE #2: CUCUMBER & MELON SALAD WITH LEMON & MINT

A refreshing fruit* salad of soft melon and crunchy cucumber is bound with a dressing of olive oil and lemon (photo #2).

Slices of serrano chile and some fresh herbs add a punch to the mellow melon and cukes.

While this recipe specified a chanterais or galia melon, specialty items sold by Good Eggs, they are not found everywhere.

An easy substitute: honeydew or, for a bright accent of color, cantaloupe.

The recipe also called for Painted Serpent cucumbers, an heirloom variety from Asia. Use whatever long, thin cucumber is in your market.
 
Ingredients

 
Note: The comparative sizes of melons and cucumbers vary, and the melon cubes will be larger than the cucumber coins.

Eyeball the proportions and combine them “to taste.” If you have extra, you’ll have melon and cucumber for tomorrow.
 
Preparation

1. PREPARE the melon: Cut the top and bottom off of the melon with a serrated knife. Stand the melon upright, then cut around it to remove the skin. Cut in half, then scoop out the seeds. Cut the flesh into bite-size cubes.

2. SLICE the cucumbers, skin-on, in 1/4- to 1/2-inch pieces.

3. SLICE the serrano peppers very thinly—careful, they’re hot so wash your hands thoroughly after touching them.

To remove some of the heat, remove the seeds and the pith. Add the salt and fresh herbs to taste. Toss and serve.
 
 
A COMPLEMENT FOR DESSERT

Try this delicious recipe for grilled peaches or nectarines, served with sweetened ricotta.

They’re an American approach to the European dessert of fruit and cheese.

___________________

*Botanically, cucumber is classified as a fruit. It is closely related to watermelon, which is why the white rind tastes like cucumber and is made into watermelon pickles. Here’s the difference between fruits and vegetables.

Our favorite discover of the summer is Golden Cannoli Chips, The Original Cannoli Chip.

The sweet chips provide the cannoli‡ experience without our having to go out for cannoli, a dessert we simply can’t resist.

At home, we dip them into some sweetened ricotta cheese, to enjoy “deconstructed” cannoli (the full recipe follows).

Golden Cannoli Chips are triangle-shaped, crimped edge cookie chips, in four flavors:

 
For authentic cannoli taste, get the Powdered Sugar or possibly Cinnamon & Sugar. The Cookies & Cream and Lemon are tasty, but not “cannoli.”

Ready to make the dip?
 
 
RECIPE: CANNOLI CREAM DIP

If all you have is ricotta, sweeten it to taste and start dipping. Otherwise, here is the full cannoli cream recipe.
 
Ingredients

 
Preparation

1. WHIP the cream in a mixing bowl, until stiff peaks form. Move to a small bowl and set aside.

2. ADD the ricotta cheese, powdered sugar, vanilla, and cinnamon to the mixing bowl. Mix on medium speed until combined, about 1 minute. Fold in the whipped cream and chocolate chips.

3. CHILL the cannoli cream for at least 2 hours. Serve with the cannoli chips (or, use them to fill cannoli shells).
 
ABOUT GOLDEN CANNOLI

The predecessor of Golden Cannoli was founded by cousins in greater Boston in 1970, as an Italian bakery. Cannoli shells were part of the product line.

The bakery soon was asked to produce cannoli for local bakeries. Production expanded so much that the cousins sold bakery and opened Golden Cannoli, to focus on cannoli shells, cannoli filling, and related items.

[1] Golden Cannoli Chips are made in four flavors. Shown: Powdered Sugar, the “authentic” cannoli flavor (all photos © Golden Cannoli).

[2] Our favorite “chips and dip” (sorry, potato chips).

[3] Mini ice cream sandwiches are just one fun use for Golden Cannoli Chips.

The solution was to break up cannoli shells and put them in cups of cannoli cream as a dip…and The Original Cannoli Chips were born!

Back from the show, the company quickly got to work to make Golden Cannoli Chips a reality.

For more information, head to GoldenCannoli.com.
 
 
WAYS TO USE CANNOLI CHIPS

have fun with them, as decorations, garnishes, and more:

________________

*To strain, set a strainer over a bowl or a pot, and add the ricotta. Let it drain naturally, and then use a spatula to lightly press out most of the remaining liquid. You can substitute low-fat ricotta.

†Cheesecake is an open-face pie, not a cake; as Boston Cream Pie is a cake, not a pie. The terms originated long ago, when naming conventions were not so precise.

‡The singular form in Italian is cannolo, the plural is cannoli. In the U.S., some people use cannoli as the singular and cannolis as the plural. Both of these latter uses are incorrect.

Perline, or pearl balls (photo © Lioni Lattanici).

Take a bite: These mozzarella bites are low in calories and high in flavor and crunch.

Balls of mozzarella are traditionally available in eight sizes (see the chart below). Perlini are the smallest.

You can use them in and on baked potatoes lasagna, nachos, omelets, pasta, pizza, salad, soups, tacos and vegetables.

We’ve even put them on cocktail picks along with diced celery, as a Bloody Mary garnish.

This recipe, from BelGioioso, is both elegant and fun. It uses their perline (“little pearls” in Italian, also called pearl balls in English).
 
RECIPE: MOZZARELLA BITES

Ingredients For 8 Pieces

 
For The Champagne Tarragon Vinaigrette

1. PLACE the tomatoes in a bowl and set aside. In a small bowl, combine the vinaigrette ingredients and whisk until emulsified. Pour the dressing over the tomatoes and allow to marinate for at least one hour.

2. SLICE the cucumber into 1/2-inch-thick slices. Place on a serving tray. Top each cucumber slice with marinated tomatoes and place three Fresh Mozzarella Pearls on top.

Nick of Dude Foods is nothing if not creative.

These Waffle Fry Sliders are an example.

“The only real problem I came across when making my Waffle Fry Sliders was finding decently sized waffle fries,” says Nick.

“I bought a bag of frozen fries from the grocery store and upon opening it I noticed that about 80% of them were way too small to be used as slider buns.

“Luckily though, I still had enough for six sliders, plus a pretty big pile of leftover fries to eat on the side.

“As the fries were baking in the oven, I grilled up my hamburger patties; and when both of those were done it was only a matter of adding some lettuce, tomato slices and cheese before my Waffle Fry Sliders were ready to eat!”

Thanks, Nick. Next time, invite us to join you!

Waffle Fry Sliders from Dude Foods.