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The Parts Of A Lemon For National Lemon Juice Day

Lemons In A Bowl On A Kitchen Counter
[1] A bowl of lemons can brighten a table or kitchen counter (photo © Justin Schwartfigure | Unsplash).

Parts Of A Lemon Diagram

[2] The parts of a lemon. Thanks to Lemons From Spain for this information (image © The Lemonage).

Lemon Tree With A Green (Unripe) Lemon
[3] Before lemons ripen into their bright yellow color, they look green like lilmes (photo © Chandra Oh | Unsplash).

Add Sliced Lemons To A Pitcher Or Glass of Water To Make Lemon Water
[4] Add sliced lemons to a pitcheror glass of waterto make lemon water (photo © Julia Zolotova | Unsplash).

 

August 29th is National Lemon Juice Day. Let’s give the lemon some respect: It doesn’t even have its own holiday. Just the juice does.

So it’s time to discover what’s under the peel besides pulp and juice. A number of different things to do with the juice itself is below.
 
> The different types of lemons.

> The history of the lemon.
 
 
LEMONS 101: THE DIFFERENT PARTS OF THE LEMON

The lemon is a member of the Citrus genus of flowering trees and shrubs, in the Rutaceae family.

In addition to lemons, members of the Citrus genus include familiar citrus fruits such as citrons, grapefruits, kumquats, limes, mandarins, oranges, and pomelos, as well as less-familiar citrus fruits such as Buddha’s hand, finger limes, and kaffir limes.

The Citrus genus is native to South Asia, East Asia, Southeast Asia, Melanesia, and Australia. Lemons are thought to have originated in northwestern India.

Here’s how a botanist looks at a lemon (photo #2). Instead of presenting the parts in alphabetical order, we’ll start at the rind and work our way inside.
 
 
FLAVEDO (the peel layer, also called the rind or epicarp)

Ranging from green to bright yellow in color depending on the level of ripeness, the flavedo contains essential oil glands that provide the lemon’s aroma. The flavedo is an important source of vitamin C, polymethoxyflavones and carotenoids—both cancer-fighting flavenoid antioxidants.
 
 
ALBEDO (also called the pith or mesocarp)

Immediately under the flavedo (rind) is the white, spongy inner layer of the lemon. It’s the most important source of pectin and carbohydrates.

The albedo is also an important source of phenolics and flavanones, both antioxidants.
 
 
ENDOCARP (the pulp)

The endocarp, or pulp, is the edible part* of the lemon rind, representing between 65% and 70% of the lemon’s weight. It’s pale yellow in color and is divided into segments that contain elongated cells—known as the juice sacs or vesicles—where water, carbohydrates, and citric acid accumulate.

Each slice of lemon contains hundreds of juice sacs, and there may be one or more seeds. In the aggregate, the juice sacs make up the pulp.
 
 
COLUMELA & MEMBRANES

The columela is the central axis that connects the membranes that form between the sections of the endocarp. The membranes separate the fruit segments and help to hold the pieces of pulp together. The texture is thin and papery; depending on the variety, it can be thinner or thicker.
 
 
WHAT’S A HESPEREDIUM?

A hesperidium (plural hesperidia) is a fruit with sectioned pulp inside a separable rind, e.g. in a lemon, orange, grapefruit, or another citrus.

Carl Linnaeus (1707 to 1778, also known as Carl von Linné), “the father of modern taxonomy,” was the great Swedish botanist, zoologist, taxonomist, and physician who formalized binomial nomenclature, the modern system of naming organisms.

He gave the name Hesperideae to the order containing the genus Citrus, in allusion to the golden apples of the Hesperides†. [source]
 
 
THINGS TO DO WITH LEMON JUICE

Now that you have a botanist’s perspective on lemons, here are uses for lemon juice. After all, it’s National Lemon Juice Day!

  • Things To Do With Lemon Juice – Part I
  • Things To Do With Lemon Juice – Part II
  • How To Cut Back On Salt With Lemon Juice
  • ________________

    •The flavedo, or peel, is also eaten: as grated zest, as cocktail garnishes, and cut into strips and turned into candied peel, which is enjoyed as a garnish or as a confection, eaten plain or dipped in chocolate.

    †The Golden Apples in the Garden of Hesperides were a wedding gift to Hera from Gaia and were protected by a great serpent called Ladon. The Apples as well as the rest of the life in the Garden were tended by the Hesperides, minor earth goddesses or nymphs and daughters of the Titan, Atlas. Herakles (Heracles) was sent to fetch the golden apples of the Hesperides as one of his twelve labors.

     

     
     

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    Different Types Of Red Wine To Try For National Red Wine Day

    Red wine lovers: August 28th is National Red Wine Day. There are many different red wines made around the world. With more than a thousand varieties of wine grapes grown, that’s no surprise.

    Today, we’ll highlight all of the red wines widely available in the U.S. and give you some “food homework”: Try a varietal you’ve never had before.

    Varietal refers to the type of grape used in making wine. Examples of familiar varietals include Cabernet Sauvignon, Chardonnay*, Merlot, Pinot Grigio*, and Zinfandel.

    In much of the world, wines are sold by their varietal names.

    In France and some other countries, the wines are known by their place names. Thus:

  • In the Burgundy region of France, the Pinot Noir grape is used to make the wine, but the wine is known as Red Burgundy.
  • In the Bordeaux region of France, the Cabernet Sauvignon, Merlot, and Cabernet Franc grapes are the primary grapes used to make the wine, but the wine is known as Bordeaux.
  • In the Rioja region of Spain, the wine is called Rioja but the grape is Tempranillo (among others).
  • Barolo is a commune in the Piedmont region of Italy. The wine is called Barolo, but the grape is Nebbiolo.
  •  
    There are many more red wine holidays below.
     
     
    POPULAR RED GRAPE VARIETALS

    We start with some red wine varietals that you’ll find in stores labeled with their varietal names. These grapes are grown worldwide, but we’ve included the county of origin.

  • Barbera – Northern Italy
  • Cabernet Franc – France
  • Cabernet Sauvignon – France
  • Carménère – France
  • Grenache/Garnacha – Eastern Spain / Southern France
  • Malbec – France
  • Merlot – France
  • Montepulciano – Italy
  • Nebbiolo – Italy
  • Pinot Noir – France
  • Sangiovese – Italy
  • Syrah/Shiraz – France
  • Zinfandel – Croatia
  •  
     
    POPULAR RED WINES

    In addition to purchasing varietal wines, you can purchase wines made with those same grapes that are labeled by their place of origin. These places are regions or smaller communes that have strict regulations as to what grapes can be used, the growing locales of those grapes, and how the wine is made.

    Examples include:

  • Amarone della Valpolicella – Italy – Corvina and Rondinella Grapes
  • Barolo and Barbaresco – Italy – Nebbiolo Grape
  • Beaujolais – France – Grenache Grape
  • Bordeaux – France – a blend that can include Cabernet Franc, Cabernet Franc, Merlot, Petit Verdot, and very occasionally, Carménère, Grapes
  • Brunello di Montalcino – Italy – Sangiovese Grape
  • Châteauneuf-du-Pape – France – Grenache, Mourvèdre, and Syrah Grapes
  • Chianti – Italy – Sangiovese Grape
  • Côtes du Rhône – France – Grenache plus Cinsault, Mourvedre, and Syrah Grapes
  • Côte-Rôtie – France – Syrah and Viognier Grapes
  • Hermitage – France – Syrah Grape
  • Lambrusco – Italy – Maestri, Marani, Montericco, and Salamino plus a smaller amount of Ancellotta Grapes
  • Meritage – California – must contain at least two Bordeaux varietals: Cabernet Sauvignon, Cabernet Franc, Malbec, Merlot, and Petit Verdot Grapes
  • Priorat – Spain – Garnacha Grape
  • Red Burgundy – France – Pinot Noir Grape
  • Rioja – Spain – Tempranillo Grape
  • Super Tuscan† – Italy – French grapes like Cabernet Sauvignon and Merlot in addition to the Sangiovese Grape of Tuscany
  • Vino Nobile di Montepulciano – Italy – Sangiovese Grape
  •  
     
    SWEET RED WINES

    Also try a sweet red wine, if you don’t already drink them. They can be made from any grapes, and are delicious with cheese, as dessert wines or after-dinner wines.

    These three are fortified wines, meaning that the wine has a distilled spirit, usually brandy, added to it.

    The purpose of adding the spirit is to increase its alcohol content and preserve its longevity.

  • Madeira – Madeira, a Portuguese island off the coast of Morocco (photo #6)
  • Marsasla – Sicily
  • Port – Portugal (photo #5)
  •  
    Red vermouth, also called sweet vermouth, is also a fortified red wine.

    Sweet vermouth is mostly used for cocktails, pairing well with Bourbon, Dark Rum, Rye, and Scotch. Classic cocktails that use sweet vermouth include the Manhattan, Negroni, and Rob Roy.

    While sweet vermouth can be sipped straight, it’s often too sweet for most people.

    You have your food homework assignment. Ready, set, go!

     
     
    RED WINE HOLIDAYS

  • February 16th: International Syrah Day
  • March 3rd: National Nebbiolo Day?
  • April 17th: Malbec World Day / National Malbec Day?
  • June 21st: World Lambrusco Day
  • July 28th: National Shiraz Day
  • August 28: National Red Wine Day
  • August 30th: International Cabernet Day
  • September 10th: International Port Wine Day
  • September 3rd Friday: International Grenache Day
  • 8 October 2022: International Pinotage Day
  • October Last Thursday: Carignan Day
  • November 7th: International Merlot Day
  • November 2nd Thursday: International Tempranillo Day
  • November 17th: Beaujolais Nouveau Day
  • November 24th: International Carménère Day
  • November 27th: National Zinfandel Day
  • December 4th: National Cabernet Franc Day
  • December 16th: National Pinot Meunier Day
  •  

    Beaujolais Glasses
    [1] Beaujolais, made from the Gamay grape, is one of the lightest of the red wines. Here it’s seen in a glass that’s specially crafted to show off its flavors and aromas (photo © Schott Zwiesel).

    A specially shaped glass to enhance the flavors and aromas of Pinot Noir wine.
    [2] Pinot Noir in a glass designed to enhance its flavors and aromas (photo © Crate & Barrel).

    Chocolate & Red Wine
    [3] Zinfandel with chocolate truffles (photo © Stella Rosa Wines).


    [4] Cabernet Sauvignon with blue cheese, figs, walnuts, and grapes (photo © Alex9500 | Panther Media).

    Bottle Of Taylor Tawny Port 20 Years, With Glasses Of port
    [5] Taylor Tawny Port 20 Years, delicous with cheese, dessert, or an after-dinner wine (photo © Taylor Fladgate).

    Blandy's Malmsey 15 Years Old Bottle & Glass
    [6] Serve Madeira wine with nibbles such as olives, with salads tossed with a tangy dressing, with sushi or smoked salmon, with sheep’s and goat’s milk cheeses, and with desserts such as apple tarts and other fruity pastries (photo © Blandy’s Madeira Wine | Facebook)

     
    ________________

    *These are white wine grapes.

    Super Tuscans and Chiantis are both types of red wine made in Tuscany. The difference between a Super Tuscan wine and Chianti is D.O.C. status. For a wine to be labeled as Chianti D.O.C., it must be made from at least 80% Sangiovese grapes that are grown in one of the approved Chianti areas that lay between the cities of Florence, Sienna, and Arezzo.

    Super Tuscans don’t follow the strict rules of the Chianti appellation. They can be made entirely from Sangiovese, or can include or be made entirely from French grapes like Cabernet Sauvignon, Cabernet Franc, Merlot, and Syrah.

    Super Tuscans are labeled I.G.T. (Indicazione Geografica Tipica), a designation that was created in 2013 that indicates a lower quality level. This does not mean, however, that Super Tuscans are cheaper than Chiantis. Quite the opposite is true: even the best Chiantis do not usually reach the high prices commanded by the top Super Tuscans. Toscana I.G.T. simply refers to wines not covered by the various D.O.C., D.O.C.G., or other designations in the region of Tuscany. Here’s more about them.

     
     

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    Chocolate Pot De Creme Recipe For National Pot De Creme Day

    Chocolate Pot de Creme Recipe
    [1] Chocolate pot de crème, a French chocolate custard (photo © Volpi Foods).

    Chocolate Pot de Creme In French Pot de Creme Dish
    [2] Chocolate pot de crème in a French pot de crème dish with a chantilly (whipped cream)(photo © Seduction Meals).

    Chocolate Pot de Creme In A Ramekin
    [3] Chocolate pot de creme with modern garnishes: raspberries, cacao nibs, chantilly, and a side of amaretti (photo © World Market).

    White Chocolate  Pot de Creme In A Ramekin With Small Cookies
    [4] White chocolate pot de creme with a garnish of mini chocolate chips and a side of petite cookies (photo © Fig & Olive | Facebook).

    Raspberry Pot de Creme Custard Dessert
    [5] Raspberry pot de crème. Here’s the recipe (photo © Driscoll’s).

    Porcelain Pot de Creme Dish With Lid
    [6] (photo © Tanya L. Cooper | The Cottage Journal).

    Pumpkin Pot de Creme Dessert
    [7] Pumpkin pot de crème with maple chantilly (whipped cream) and candied hazelnuts (photo © Kindred Restaurant | Davidson, North Carolina)

     

    August 27th is National Pots de Crème Day, one of the three classic French baked custards (pronounced poe-duh-CREM, meaning pot of cream). All three are made of eggs, milk and/or cream, and sugar (in different proportions), along with a flavoring such as vanilla. These silky baked French custards have been delighting diners since they first appeared on the dinner table.

  • Crème brûlée is made of all heavy cream and egg yolks and is topped with a brittle layer of caramelized sugar (brûlée is French for burnt, crème brûlée means “burnt custard”). It is the thickest of the three.
  • Crème caramel (called flan in Spanish) is the lightest of the three, made with whole eggs and a blend of milk and cream.
  • Pot de crème (plural, pots de crème) is made from equal parts of cream and milk and an extensive amount of egg yolks—e.g., 6 yolks per 2 cups of cream/milk, which make it a softer custard. Its consistency falls between the first two.
  •  
    The French do not have a general word for custard, and “crème” is the word for cream—whether referring to a preparation made with cream, or the ingredient itself. The traditional egg-thickened baked custard is crème moulée.

    Pot de crème, a 16th-century dessert became so popular that by the 17th century, dedicated porcelain cups—also called pots de crème or petits pots (petite pots) were made to serve them (photos #2 and #6).

    There’s more about the history of pot de crème below.

    Today few of us have space for a set of pot de crème cups, but you can easily serve pots de crème in:

  • Custard cups, small glass bowls (photo #5), small pedestal glasses, or other dessert dishes
  • Demitasse cups or small porcelain tea cups
  • Porcelain ramekins (photos #3, #4, and #7
  • Small mason jars
  • Small wine glasses or rocks glasses
  •  
    A recipe for Julia Child’s chocolate pot de crème follows. Pot de crème can be made in just about any dessert flavor you can name, but for nostalgia’s sake, this was the first pot de crème recipe we made, long ago.
     
    > The Different Types Of Custard

    > Key Lime Pot De Crème Recipe
     
     
    RECIPE: JULIA CHILD’S PETITS POTS DE CRÈME AU CHOCOLATE

    This is a variation of Julia Child’s recipe from The French Cookbook. She translated the recipe name as Chocolate Cream Custards.

    This recipe makes four 1/2 cup ramekins or chocolate pots. You might consider doubling the recipe: It’s not worth the effort for four little ramekins.

    Instead of Jamaican rum, you can substitute orange liqueur or coffee liqueur. Instead of whipped cream, consider a dab of mascarpone or crème fraîche.

    While Julia used only the classic French pot de crème garnish of chantilly, other garnishes we enjoy include candied orange peel, chocolate-covered espresso beans, and shaved or grated white chocolate.

    If you like sweet-and-salty, try a sprinkle of crunchy coarse sea salt. You can also place a raspberry and a small mint leaf next to the chantilly.

    When Julia published her cookbooks, artisan chocolate was not well known in the U.S. She used supermarket brands. However, the better the chocolate you use, the even more delicious the pots de crème will be.
     
    Ingredients

  • 2/3 cup semisweet chocolate bits, or four ounces (4 squares) semisweet baking chocolate
  • 1 cup light cream
  • Optional: 2 to 3 tablespoons sugar
  • 1 large egg plus 2 egg yolks
  • 1-1/2 tablespoons dark Jamaican rum
  • Optional for serving: chantilly (whipped cream)
  •  
    Preparation

    1. PLACE a rack on the lower third of the oven, and preheat to 350°F.

    2. PLACE the chocolate in a quart measuring cup (or equivalent) and add enough cream to reach the 1-1/2 cup mark. Pour the mixture into a saucepan and set over low heat, stirring occasionally until the chocolate has completely melted. Stir in the sugar.

    3. ADD the egg and yolks to a bowl, and whisk just enough to blend. In a thin stream, gradually pour the egg mixture into the hot chocolate mixture, continuing to stir the chocolate mixture. Add the rum.

    4. DIVIDE the mixture among the ramekins and place them in a baking dish. Tamp down any air bubbles on the surface of the chocolate mixture.

    5. FILL the baking dish with water up to 2/3 the height of the ramekins. Place the ramekins in the baking dish. Cover the baking dish with aluminum foil to prevent a crust from forming on the custard.

    6. PLACE the dish on the lower rack of the oven for about 20 minutes. The custards are done when they puff into slight domes but still quiver a bit. A toothpick stuck in the center should be slightly wet but not runny.

    You can eat the custards hot or warm from the oven, or refrigerate them for 30 minutes or longer. They will keep in the fridge, individually covered with plastic wrap after they chill down, for up to five days.

     
    POT DE CRÈME HISTORY

    Custards date back to the Middle Ages and were used as fillings for pies and tarts. In fact, the word custard derives from the French “croustade,” which is a tart with a crust.

    Similarly, pots de crème were originally custard fillings for pies, appearing sometime in the 17th century.

    At some point, some observant cook or assistant decided to bake the filling alone, in individual small cups. A small cup with a lid and one handle evolved specifically for pot de crème (photos #2 and #6).

    The dessert also became known as petit pots, little pots.

    After the 16th century, custards began to be made in individual dishes, typically in chocolate*, fruit, and vanilla flavors.

    While today chocolate pots de crème are most often seen on restaurant menus, we see any and all dessert flavors: butterscotch, caramel, coffee, matcha, passionfruit, pumpkin, raspberry, and whatever is trending at the moment.
     
     
    Pot De Crème Cups

    Small porcelain cups (about three inches tall) with lids topped with finials, were in use by the 18th century, and these pot de crème cups were used on formal tables in both Europe and the U.S.

    The small size of the cup dictated that the custard be eaten with a demitasse spoon.

    You can buy pot de crème cups today, in both modern porcelain and antique sets. The latter usually included a footed porcelain tray, or even a three-tiered tray, on which the cups were brought to the table.

    Styles, patterns, and colors vary widely; from fairly rustic to elegant and gold-enhanced.

    From the mid-1700s to the early 1900s, some of the finest examples came from prestige porcelain houses such as Meissen, Sèvres, Wedgwood, and Worcester.

    As an example of how elaborate dinnerware was for the well-to-do—think of all the different forks, knives, and spoons with which those tables were set:

    Cups of a similar size were used for both pots de crème and hot chocolate. But the chocolate cups typically had two handles! [source]

    Today, serve your pots de crème in whatever cups, dishes, or glasses you have. Your family and friends will be just as happy whatever the container.

     
    ________________

    *Chocolate first came to France in 1615; it was a gift to the 14-year-old King Louis XIII from his 14-year-old bride-to-be, Anne of Austria. It was first served as a drink until French chefs expanded its use by adding the flavor to custard and other desserts. Here’s more about it.

     
     

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    Make A Banana Split On French Toast Made From A Hot Dog Roll

    Banana Split On French Toast Recipe
    [1] A banana split constructed atop French Toast made from a hot dog roll. Clever! (photo © Tillamook County Creamery Association.

    Hot Dog Rolls - Rolls Only, No Hot Dogs
    [2] Any hot dog roll will do, but the better the roll (see if you can find brioche hot dog rolls!), the better the French Toast (photo © Company Hjdgvdfdshjdgvdfds).

    Fresh Raspberries For White Chocolate Icebox Cake Recipe
    [3] Strawberries are conventional on banana splits, but raspberries will fit onto this format more easily (photo © Good Eggs).

     

    August 25th is National Banana Split Day, and here’s some food fun: Turn leftover hot dog buns into French Toast for a French Toast Banana Split.

    Thanks to Tillamook County Creamery Association for the idea!

    > The history of the Banana Split.

    > The history of French Toast.

    > The difference between buns and rolls.
     
     
    RECIPE: BANANA SPLIT ON HOT DOG ROLL FRENCH TOAST

    This recipe works best with day-old or older buns.

    The ingredients make 8 servings, but you can cut them down.
     
    Ingredients For The French Toast

  • 1 package (8 pieces) hot dog buns
  • 4 large eggs
  • 1 cups milk
  • Pinch of kosher salt
  • Cooking spray or butter
  •  
    Ingredients For The Banana Split

  • 1 pint each vanilla, chocolate, and strawberry ice cream, or flavors of choice
  • Caramel or chocolate sauce
  • Bananas, halved*
  • Raspberries or strawberries, washed, trimmed, and quartered
  • Optional garnishes: whipped cream, nuts, chocolate chips
  •  
    Preparation

    If you are preparing more than two rolls, consider scooping the ice cream into balls and keeping them in the freezer for quick assembly.

    1. WHISK together in a large bowl the eggs, milk, and salt. Pour the mixture into a large pie plate for dipping. Set aside.

    2. OPEN the hot dog buns and place them face down, spread flat—but do not break the halves apart.

    3. SPRAY a large non-stick skillet with cooking spray (or coat the pan with butter, which will be hot enough when it foams). Place the pan over medium heat. Working with one roll at a time, dip both sides into the egg mixture to coat (the less fresh the roll, the slower it will absorb the mixture).

    4. PLACE the roll into the pan, cut side down. Add as many rolls as your pan can hold. Cook until golden brown, then flip to cook the outside of the roll. Remove to a large plate, platter, or tray and repeat the process for the remainder of the rolls.

    5. PLACE the open jar of sauce in the microwave and heat for 30-45 seconds.

    6. ASSEMBLE: Place the hot dog roll on a plate or in a bowl. Add the ice cream and drizzle with sauce. Garnish as desired.

    7. SERVE with a spoon (for the ice cream), fork, and knife (for the French Toast).

     

     
     

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    A Savory Waffles Recipe For Brunch, Lunch, Or Dinner

    Most of us think of waffles as sweet: with maple syrup and berries for breakfast, or perhaps with ice cream and chocolate sauce for dessert. But for National Waffle Day, August 24th, we’ve decided that this savory waffles recipe hits the spot.

    This recipe, from Gelson’s Markets, tops waffles with ricotta and grilled onions. They’re delicious for brunch, lunch, or dinner.

    The waffles are topped with smoky, lightly charred onions and mushrooms plus tangy pickled mushrooms. The garnishes are lemony ricotta and microgreens.

    Pair them with a crisp white wine or a rosé.

    > The different types of waffles. How many have you had?

    > The different types of onions. Ditto.

    > The history of waffles.

    > The history of onions.

    > The history of mushrooms.
     
     
    RECIPE: SAVORY WAFFLES WITH LEMON RICOTTA & GRILLED ONIONS

    This recipe celebrates onions in three ways: grilled scallions, pearl onions, and pickled red onions. You can purchase the pickled onions, or use this one-hour pickling technique.

    No time to make waffles from scratch? Frozen waffles work!
     
    Ingredients For 4 Servings

  • 4 cooked waffles
  • ½ cup ricotta cheese
  • 1 tablespoon lemon juice
  • 3 tablespoons extra-virgin olive oil, plus 1 teaspoon, divided
  • Kosher salt, to taste
  • Black pepper, to taste
  • 1 bunch scallions (green onions), ends trimmed and cut into 2-inch pieces
  • 4 portabello mushrooms, stemmed and cut into ½-inch slices
  • 4 ounces pearl onions, peeled and sliced in half
  • ¼ cup pickled onions
  • 1 cup microgreens
  • Garnish: lemon zest
  •  
    Preparation

    1. MAKE the lemon ricotta: In a small bowl, mix together the ricotta, lemon juice, and 1 teaspoon of olive oil. Season with salt and pepper. Set aside.

    2. GRILL the vegetables: Heat a grill or grill pan to medium-high. Toss the green onions with 1 tablespoon of olive oil.

    3. GRILL the scallions, turning periodically, until tender and slightly charred with visible grill marks, around 2 to 4 minutes. Transfer to a large plate.

    4. MIX the mushrooms and pearl onions with the remaining 2 tablespoons of olive oil. Season with salt and pepper.

    5. GRILL the mushrooms and pearl onions until tender and slightly charred with visible grill marks, around 10 minutes. Transfer to the plate with the scallions. While the mushrooms and onions grill…

    6. COOK the waffles. Divide the ricotta, grilled vegetables, pickled onions, and microgreens among the four waffles. Garnish with lemon zest and serve warm.z
     
     
    MORE SAVORY WAFFLES RECIPES

  • Chicken & Waffles
  • Ham & Cheese Waffles
  • Ham & Cheese Wafflewich
  • How To Make The Best Waffles
  • Mashed Potato Waffles With Scallions & Sour Cream
  • Pizza Waffles
  • Pumpkin Waffles
  • Sausage Stuffing Waffles
  • Savory Waffle Recipe Ideas
  • Savory Waffle Sandwiches
  • Savory Waffles Breakfast Bar Or Party Bar
  • Scrambled Egg Waffle Sandwich With Garlic-Infused Honey
  • Steak & Waffles
  • Waffle Sandwich Cones
  •  

    A Recipe For Savory Waffles With Scallions & Mushrooms
    [1] Savory waffles for brunch, lunch, or dinner (photo © Gelson’s Markets).

    Scallions, Sliced
    [2] Scallions, also known as green onions (pho6o © Kyocera Cutlery | Facebook).

    Portobella Mushrooms, Whole & Sliced
    [3] Meaty portabello mushrooms, also spelled portobello and portabella (photo © Mushroom Council | Facebook).

    Bowl Of Ricotta Cheese
    [4] Fresh ricotta cheese (photo © Murray’s Cheese).

     

     
     

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