Also visit our main website, TheNibble.com.
For St. Patrick’s Day, New York City’s historic Grand Central Oyster Bar, celebrating its 100th Anniversary this year, offers this “Centennial Classic” recipe: Guinness Battered Fish and Chips. Chef Sandy Ingber’s rendition is served daily throughout the year Mondays through Saturdays, for lunch and dinner. Since St. Patrick’s Day falls on a Sunday this year…
Continue reading “ST. PATRICK’S DAY: Guinness Fish & Chips Recipe”
Semolina flour. Photo courtesy King Arthur Flour. As we were writing about this past week’s Top Pick, Effie’s Semolina Crackers, we drilled down into semolina, the durum wheat-based flour from which they are made. Part of the review addresses “what is semolina.” We came across an article from Shubhra Krishan, author of Essential Ayurveda:…
Continue reading “TIP OF THE DAY: Ways To Use Semolina Flour”
Make your own citrus salt: You’ll want to use it on everything! Photo courtesy CookingSF.com. Yesterday we presented the first five recipes, mixing common condiments—balsamic vinegar, honey, maple syrup, mayonnaise and mustard—to create gourmet condiments. When you combine two condiments, the whole is greater (and more delicious) than the sum of its parts. Today…
Continue reading “TIP OF THE DAY: Gourmet Condiments, Part 2”
Today and tomorrow, chef Johnny Gnall takes on condiments: how your cooking can soar to greater heights by combining condiments in non-traditional ways. We got a lot of inspiration from his suggestions! Email your comments and suggestions for tips of the day to Chef Johnny. You’re about to discover how to take your favorite condiments—ketchup,…
Continue reading “TIP OF THE DAY: Combine Condiments Into “Gourmet Condiments,” Part 1”
Pretty much every specialty dish, from “shrimp cocktail” coupes to Champagne flutes, can be used to serve something else. Take espresso cups: Use them to serve mini portions of soup, frozen desserts, or custards and mousse. For fun, make it espresso mousse. We came across a similar concept some 20 years ago, at the famed…
Continue reading “RECIPE: Espresso Mousse In Espresso Cups”
