TODAY IN FOOD: It’s National Tortellini Day

Heavenly Porcini Mushroom Tortelloni from Bertagni.   We don’t have to twist arms to get people to celebrate National Tortellini Day at THE NIBBLE. In fact, we’re lunching on several flavors of the wonderful tortellini from Bertagni (the topic of a prior post). Tortellini (tor-teh-LEE-nee) are small pastas stuffed with a variety of fillings, and…
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TIP OF THE DAY: Red Caviar Hearts For Easy Valentine Hors d’Oeuvres

Take those heart-shaped cookie cutters and make heart-stopping hors d’oeuvres—or a first course—with toast, sour cream or crème fraîche and red caviar. Buy the best white bread or brioche, toast it, let the toast cool, and then cut the heart shapes. Spread with sour cream/crème fraîche, then top with one or several different red caviars:…
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TODAY IN FOOD: It’s Peppermint Patty—Not Pattie—Day (Here’s A Recipe)

February 11th is Peppermint Patty Day. You may indulge in the occasional York Peppermint Patty or box of Junior Mints (we do). But if you love peppermint patties, making them at home is easy. Combine 1 pound confectioner’s sugar, 3 tablespoons softened butter, 3 teaspoons peppermint extract and 1/2 teaspoon real vanilla extract. Mix in…
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TODAY IN FOOD: It’s Cream Cheese Brownie Day

Why add cream cheese to brownie batter? You might logically say, for more richness. Cream cheese makes a denser, fudgier brownie, and the tangy quality of the cream cheese is a nice counterpoint to both the deep chocolate flavor and the sweetness of the sugar. Some cream cheese brownies simply incorporate the softened cream cheese…
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TIP OF THE DAY: Valentine Cake

Make these individual Valentine cakes with a 3-inch heart cookie cutter.   Bake your sweetie a devil’s food chocolate cake with our Valentine cake recipe from Michael Recchiuti. It uses a heart-shaped cookie cutter to cut mini-heart cakes from a sheet cake. For one large cake, heart-shaped cake pans are available at any kitchen supply…
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