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Top Pick Of The Week

October 28, 2008

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Frieda's Garlic Delight

Frieda’s Garlic Delight in Sun Dried Tomato is a great veggie dip, and also spices up a veggie or turkey sandwich. Photo by Daniela Cuevas | THE NIBBLE.

WHAT IT IS: All natural, multi-use garlic spreads.
WHY IT’S DIFFERENT: One package serves as a dip, a sandwich or burger spread, a pasta sauce, a garnish for poultry, meat or fish, a bread spread...we even cook eggs in it.
WHY WE LOVE IT: Take this from someone who doesn’t cook with a lot of garlic: each of these garlic dips and spreads is a delight. The flavors are fresh and captivating, no matter what you do with them.
WHERE TO BUY IT: At Friedas.com and fine food stores nationwide (in the refrigerator case).
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Frieda’s Garlic Delight:
A Tasty Multi-Tasker

EDITOR’S NOTE APRIL 2010: This product is currently unavailable. We hope it will be back!

CAPSULE REPORT: We’re serving Frieda’s Garlic Delight with just about everything these days. It’s so good, even Count Dracula would take a seat at the table and dig right in. It’s a dip, a spread, an ingredient for marinades and sauces, a flavorful base for a pan fry or sauté. It’s a picker-upper for just about anything you might serve, or a general alternative to butter.

All-natural Frieda’s Garlic Delight, made by the folks who grow fine specialty produce, is a simple enough concept: a dairy-free, whipped garlic spread made from fresh garlic, heart-healthy canola oil, lemon juice and salt. This particular recipe, Original, is joined by three flavored varieties, Chipotle, Green Olive and Sun Dried Tomato. Each can be used in so many ways to add delicious garlic flavor to foods. We serve it with our crudités, instead of mustard or mayo on sandwiches and burgers, and toss some in the frying pan to flavor our morning eggs. It makes instant garlic bread; and you don’t need a garlic bagel—just spread a plain one with Frieda’s Garlic Delight. Slide some under the skin of a chicken before roasting, put a pat on top of steaks  or seafood as a finishing touch, toss a spoonful with plain pasta or add it to pasta sauce.... Excuse me, Count Dracula, leave some for the rest of us!

Frieda’s Garlic Delight has no added preservatives and no trans fat; it is a refrigerated product. Read the full review below.

     
THE NIBBLE does not sell the foods we review
or receive fees from manufacturers for recommending them.

Our recommendations are based purely on our opinion, after tasting thousands of products each year, that they represent the best in their respective categories.

 

Sandwiches & “Stuff” For Your Spreads

Deviled Eggs Panini, Bruschetta, Crostini Nancy Silverton's Sandwich Book
Deviled Eggs: 50 Recipes from Simple to Sassy, by Debbie Moose. From Jamaican deviled eggs to wasabi deviled eggs, there’s a recipe for almost every week of the year. Also, techniques for boiling the perfect egg and what plates to select for serving deviled eggs. Have fun creating  deviled eggs with Frieda’s Garlic Delights. Click here for more information or to purchase. Panini, Bruschetta, Crostini: Sandwiches, Italian Style, by Viana La Place. A fun, inventive and mouth-watering collection of sandwiches. Recipes for breakfast, lunch, snacks and hors d’oeuvres, including both simple and elegant bruschetta and crostini, the Italian open-faced toasts and canapés. There are sweet versions too. Click here for more information or to purchase. Nancy Silverton’s Sandwich Book: The Best Sandwiches Ever—from Thursday Nights at Campanile, by Nancy Silverton and Teri Gelber. If you can’t get to L.A. to eat the sandwiches at Campanile, you can make them at home. Sophisticated and unusual ideas include the Fried Oyster Sandwich; Ham, Creamed Spinach and Stewed Leeks; plus “sweet sandwiches” made of cake and filling. Click here for more information or to purchase.

Frieda’s Garlic Delight: A Tasty Multi-Tasker

INDEX OF REVIEW

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MORE TO DISCOVER

Introduction

If you’ve been in specialty foods, you know Frieda’s. Decades ago, we became a fan of her sunchokes (a.k.a. Jerusalem artichokes). Long before that, in 1962, Frieda Caplan started her venture with a small stand at the Los Angeles Produce Market. An innovator, Frieda introduced us—and many other Americans—to more than just sunchokes. She is often credited with inventing the specialty produce category, bringing many once-rare varieties of produce to American tables. In 1962 it was kiwifruit, followed by more than 180 specialty and exotic items including cherimoyas, donut peaches, shallots, sugar snap peas and habañero chiles* (today, the company offers more than 600 specialty fruits vegetables and related items).

Frieda’s Garlic Delight is one of those “related items.” We couldn’t be more delighted. Take a look at the different flavors, and what you can do with them, on the next page.

One little tub makes such a big impact! Photo by Daniela Cuevas | THE NIBBLE.

*See our Chile Glossary for a look at the many different tipes of chile peppers.

 

Continue To Page 2: Frieda’s Garlic Delight Flavors

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