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Food Briefs: Ghiradelli introduces new line of baking chocolates
Ghirardelli Chocolate
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Published: December 3, 2008
■ Chocolate-maker Ghirardelli has a new line of gourmet baking chocolates.
These chocolate pieces offer rich, intense flavor. They are available in three varieties: 58 percent cacao semi-sweet, 72 percent cacao extra-bittersweet and 100 percent cacao unsweetened.
And the oversized chips will satisfy serious chocolate lovers.
Though the 58 percent variety is the most pleasant for snacking right from the bag, the quality is good enough that even the unsweetened are delicious as an on-their-own nibble (especially if accompanied by an espresso).
They are available from most grocers and online starting at $4.49 for a 10-ounce bag.
Whole spices hold their flavor longer than ground
■ Food experts often tell people to throw out their spices if they are a year old because the flavor diminishes over time. What they sometimes fail to mention is that they are referring only to ground spices.
Whole spices are another matter. Buying whole cumin or nutmeg seeds, for example, can save cooks a lot of money. The flavor lasts much longer in the whole spice. It's much less likely that you will ever have to throw out a whole spice.
And if you've ever compared freshly ground black pepper to store-bought previously ground pepper, you'll know that whole spices offer better flavor every time.
New restaurant opening at Fourth and Marshall
■ Chris and Kathleen Barnes, the owners of 6th and Vine, are opening their second restaurant downtown. Noma will open at 5 p.m. today at 321 West Fourth St. at the corner of North Marshall Street, in the former location of Kababs Restaurant.
Noma (short for North Marshall) is an urban bar and grill with dining on two floors. It has a full bar and booths with individual TV monitors.
The menu includes salads, sandwiches, Sicilian-style pizzas and entrees. Sandwiches run from $5 to $10 and include pork souvlaki, Kobe burger, and BBQ tofu. Entrees run from $11 to $19 and include stuffed portobello mushroom, seared tuna, and spaghetti and meatballs.
Beginning Thursday, Noma will be open from 11 a.m. until late seven days a week.
For more information, call 703-5112.
Cheese recipes cover morning, noon and night
■ The Wisconsin Milk Marketing Board has put together a free brochure with 28 recipes from chefs across the country.
All the recipes incorporate cheese in dishes that range from breakfast to dessert.
Recipes include ricotta pancakes with warm blueberry compote, Tuscan onion soup with Parmesan, blue-cheese poached halibut, apple and cheddar bread pudding and mascarpone flan cake with marinated berries.
The brochure can be downloaded at www.wisdairy.com/perfectrecipebrochure.
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