Entrees

//Entrees

Salmon Baked in a Bag with Citrus, Olives and Chiles from Sara Moulton’s Home Cooking 101

Here's a quick and easy lemony salmon recipe with olives and chilies from Sara Moulton's Home Cooking 101 that could be quicker if you buy parchment bags instead of createing your own. We had previously featured Paperchef parchment baking cups that are also available in bags. For those who like spicy foods, use habañero peppers instead. Sara write, "...because the parchment is stick-resistant, this recipe requires very little fat — the small amount of oil is there for taste and texture only." - bonnie BonnieBOTB Follow @BonnieBOTB  SALMON BAKED IN A BAG WITH CITRUS, OLIVES, AND CHILES 1 small orange, sliced very thin, plus 2 tablespoons fresh juice 1 small [...]

By | June 8th, 2016|Entrees, Recipes|0 Comments

Sprouted Buckwheat Tabbouleh from Living the Farm Sanctuary Life

Earlier this year, I was invited to a media event for the publication of Living the Farm Sanctuary Life, a vegan and animal-friendly lifestyle guide. I then learned of this organization's goal to combat factory farming, to encourage awareness about farm animals and to operate sanctuaries for neglected animals. Farm Sanctuary was founded in 1986. They operates three shelters in New York and California that provide lifelong care for nearly 1,000 rescued farm animals. Jon Stewart and his wife Tracey (who serves on the Board of Directors) will be transforming their New Jersey farm into the fourth sanctuary for neglected animals. This recipe for Sprouted Buckwheat Tabbouleh is from their book, [...]

By | April 25th, 2016|Entrees, Recipes|0 Comments

Pasta with Chickpeas, Pancetta, Garlic, and Escarole from The Four Seasons of Pasta Cookbook

Here's a winter recipe from the new The Four Seasons of Pasta cookbook by mother and daughter team, Nancy Harmon Jenkins and Sara Jenkins using another of my favorite veggies, one that is under appreciated. I, too, like to pair it with a smoked pork product (I often use either bacon or salt pork) and pasta. Nancy and Sara provide this for serving this dish "In old-fashioned country kitchens where this dish is a favorite, cooks often put in the bottom of each plate a slice of toasted country-style bread, rubbed with a cut garlic clove and with olive oil dribbled on top, before spooning the beans and pasta over [...]

By | January 6th, 2016|Entrees, Recipes|0 Comments

Pennette with Brussels Sprouts and Pancetta from The Four Seasons of Pasta Cookbook

This fall recipe using pulled apart Brussels sprouts (one of my favorite veggies) caught my eye when thumbing through the new The Four Seasons of Pasta cookbook by mother and daughter team, Nancy Harmon Jenkins and Sara Jenkins. - bonnie BonnieBOTB Follow @BonnieBOTB     Brussels sprouts have graduated from most hated item on the school lunch tray to the glory of the kitchen as smart chefs and adventurous cooks take this old-fashioned vegetable to new heights of flavor. Pulling the individual sprouts apart and separating the leaves gives them a touch of glamour that is accented by the crisp, salty pancetta dice and the resinous flavor of rosemary. Here’s [...]

By | December 10th, 2015|Entrees, Recipes|0 Comments

Greek Rice Salad from my “Rice” Cookbook

When visiting friends in the Hamptons, I ended up in the kitchen preparing a make-ahead lunch. That meal included my favorite Greek rice salad from my first cookbook "Rice," along with cooked shrimp and roasted asparagus topped with a spicy lemon aioli. I liked that this lunch could all be prepared ahead, actually sitting on the table awaiting our company. The rice salad takes about 10 to 15 minutes of prep time, plus 20 minutes of cooking time. If you use brown rice, cooking time will be about 20 - 25 minutes longer. Give it a try. It's one of my favorites! - bonnie BonnieBOTB Follow @BonnieBOTB   GREEK RICE [...]

By | August 26th, 2015|Breads, Sides & Salads, Entrees, Recipes|1 Comment

Gale Gand’s Escarole and Sausage with White Beans

This Italian combination of escarole, sausage and beans is from this week's Guest Foodie Gale Gand's new book "Lunch!" In that she wrote "I spent my college years in Rochester New York going to art school at RIT’s School For American Craftsmen, graduating with a BFA in Metal Smithing. Isn’t that what most chef’s do before they get in the kitchen? Well at least I can install a hot water heater, if need be. One of the main culinary forces in that town is the heavy Italian population from central Italy, so Americanized Italian restaurants were every where. This was a signature dish on most of those Italian restaurant’s menus." [...]

By | June 10th, 2015|Entrees, Recipes|0 Comments

Sicilian Mint and Garlic-Stuffed Swordfish

Last fall when traveling in Sicily, I connected with a wonderful group of travelers so much so that nine of us recently gathered in Florida for a mini reunion. The food — with dishes prepared by those who were local — had a Sicilian slant.  Some of those goodies included arincini (stuffed rice balls), pasta with red peppers and Gorgonzola, eggplant parmagiana, capanata, fresh asparagus with roasted peppers, swordfish and for dessert both profiterels. And of course Sicilian wines! This simple recipe for Sicilain Mint and Garlic-Stuffed Swordfish has been adapted by Jay Meiselman of Boca Raton from Fabrizia Lanza's “Coming Home to Sicily.” Jay buys two swordfish steaks about [...]

By | April 29th, 2015|Entrees, Recipes|0 Comments

Spanish Marinated Portobello Mushrooms over Stewed Potatoes

This recipe for Spanish Marinated Portobello Mushrooms over Stewed Potatoes, inspired by a Penelope Casas's recipe, is from  Karen Page’s most recent book, The Vegetarian Flavor Bible; photograph by her husband Andrew Dornenburg. Karen says that ideally the wine to enjoy with this dish is a Gran Colegiata Crianza or another red wine from the Toro region of Spain. Spanish Marinated Portobello Mushrooms over Stewed Potatoes Marinade: 2 T Spanish smoked paprika 4 minced garlic cloves 1 chopped onion 1/4 cup minced fresh parsley 3 T extra-virgin olive oil 1 1/2 t ground cumin 1 t dried oregano 1 large bay leaf Salt and fresh black pepper, to taste Portobellos: 6 [...]

By | April 14th, 2015|Entrees, Recipes|0 Comments

Maggie’s Spinach & Cheese Pie from Bishop Farm, Lisbon, NH

Maggie Salter, proprietress of Bishop Farm, Lisbon NH, serves this spinach and cheese pie to her farmhouse bed & breakfast guests. I sampled this tasty breakfast item — which Maggie adapted from a magazine recipe she found long ago — last fall during the wedding weekend of Eric Leblang and Casey Brogdon. Maggie's Spinach & Cheese Pie 2 10-ounce packages frozen spinach, thawed 4 T (1/2 stick) salted butter 1 onion chopped 2 cloves garlic, minced 6 Bishop Farm free-range eggs 16-ounce cottage cheese 1 pound shredded Cheddar cheese Freshly ground black pepper Preheat oven to 350. Spray two 9-inch glass pie plates with non-stick spray. Squeeze out and discard [...]

By | May 7th, 2014|Entrees, Recipes|0 Comments

Chicken Noodle Salad with Spicy Tahini Dressing

This recipe is © Copyright Nina Simonds “Simple Asian Meals” 2012, who's is this week's Guest Foodie. Chicken Noodle Salad with Spicy Tahini Dressing 3 ¾ ounces cellophane noodles, covered in boiling water for 10 minutes 2 English seedless cucumbers, cut in half lengthwise 2 cups shredded or grated carrots 2 cups bean sprouts, rinse and drained 1 pound cooked boneless, skinless chicken breasts, cut into thin, julienne strips 3 scallions, green parts only, cut into ½-inch lengths Spicy Tahini Dressing: 1 cup sesame tahini paste 10 tablespoons water ¼ cup toasted sesame oil ¼ cup soy sauce 3 tablespoons rice wine or sake ¼ cup sugar ¼ cup minced [...]

By | April 1st, 2014|Entrees, Recipes|0 Comments

Mollie Katzen’s Caramelized Onion-Zucchini-Artichoke-Goat Cheese Frittata

This frittata — basically a crustless, veg-centric quiche — is adapted from Mollie Katzen's The Heart of the Plate: Vegetarian Recipes for a New Generation. Mollie writes "The zucchini, onion and artichoke hearts — abstractly stacked like interlocking puzzle pieces, lightly spotted with goat cheese— provide the foreground. The egg serves mostly just to hold them together. "This preparer-friendly dish is both forgiving (you don’t have to walk on eggshells [sorry] as you might with an omelet) and forgiveness-worthy (if it breaks at any point, just piece it back together). This is a true keeper and a confidence-builder for any beginning cook." Caramelized Onion-Zucchini-Artichoke-Goat Cheese Frittata 8 large eggs, ideally at [...]

By | September 18th, 2013|Entrees, Recipes|0 Comments

Michael Romano’s Dominican Beef

This recipe is from Family Table by Guest Foodie Michael Romano. Once in a while, a favorite family meal dish makes the jump to the menu. If it’s beloved by a bunch of restaurant professionals, why not share it with the customers? Victor Estrella, a porter at Union Square Cafe, has been serving up this traditional Dominican beef stew at family meal since he came to the Cafe in the early 1990s, and over time it’s become part of restaurant lore, an informal entry on the list of standard employee benefits. Now it’s part of the weekend brunch menu so that patrons can enjoy it as well. Serve over rice. [...]

By | July 24th, 2013|Entrees, Recipes|0 Comments

Malaysian Marinated Blade-End Pork Chops

Although the ingredient list may look a bit daunting at first glance, it just consists of myriad spices that provide all the flavor to the pork. - bonnie Follow @BonnieBOTB "Malaysia is primarily a Muslim country, and the majority of the population does not eat pork, but a large non-Muslim ethnic minority called the Baba-Nyonya revere it," writes Bruce Aidells in his newest cookbook, The Great Meat Cookbook: Everything You Need to Know to Buy and Cook Today’s Meat. "Their cooking shows a strong influence from their Chinese ancestors, who were originally brought to Malaysia to work on the rubber plantations. This marinade is also great on pork back ribs [...]

By | July 14th, 2013|Entrees, Recipes|0 Comments

Bruce Aidells’ Baharat

When interviewing Bruce Aidells for our Guest Foodie post this week, he shared this recipe from his cookbook, The Great Meat Cookbook: Everything You Need to Know to Buy and Cook Today's Meat. "In Arabic, baharat means “spices,” and the blend is used all over the Middle East, from Turkey to Iraq. There are many variations, depending on the country and family recipe. Although you can purchase Baharat from Middle Eastern specialty markets, you can easily make your own. If possible, grind the spices from whole seeds." Baharat 2 tablespoons freshly ground black pepper 2 tablespoons ground coriander 2 tablespoons dried oregano (I use Greek) 1 tablespoon dried mint 1 [...]

Frittata with Bacon, Spinach and Potatoes

Frittatas tap your creativity!  I hardly ever make the same frittata twice because I use what's leftover in my kitchen. Make this egg dish ahead, or just assemble it while friends are there. It's that easy! I recently had some friends in to watch an awards show; I decide to make my frittata ahead and serve it at room temperature between awards. I found two small Yukon Gold potatoes in my cupboard, a bag of baby spinach and cheeses in the fridge and some Applegate bacon in my freezer. That kitchen-tested recipe is included here. You don't need a recipe to make one. Just gather up the leftovers in your [...]

By | April 1st, 2013|Entrees, Recipes|0 Comments

Glazed Ham (Plus 21 Leftover Bonuses)

The house smelled as if I were cooking bacon, but actually I had just roasted and glazed a ham for the pot luck wine dinner.  A couple years ago, a group of us had made a barrel of Cabernet Sauvignon together at a local wine making facility (something I chronicled here, commencing with the crush of the grapes). This time — five years later — we gathered to share any leftover bottles of our wine and lots of memories. By the time my guest arrived, I was adding the glaze to my ham — something I prefer to do at the end, so it doesn't burn. I do, though, cut [...]

By | March 19th, 2013|Entrees|0 Comments

Shells Stuffed with Fennel and Escarole

A magazine cover photo sparked my interest in creating this following recipe. That and my love of fennel, which was used to stuff the pasta shells. I decided to make it my own! This recipe is easy, but takes time. So only make these veggie-stuffed shells when you have time to spend in the kitchen! Consider it a wonderful way to spend a rainy or snowy day.  Every step is easy, but this is a multi-step recipe as you need to : Cook the vegetables Combine them with the cheeses and eggs Cook and drain the pasta Fill pasta with veggie mixture Put together. Combine...  collate... whatever you want to [...]

By | March 5th, 2013|Entrees, Recipes|0 Comments

Balducci’s Little Italy: Spicy Chicken and Pasta

When I received a colander full of Balducci's "Little Italy" goodies, I challenged myself to use most all in one dish. The cherry-red colander included Mario Batali's tomato basil pasta sauce, Balducci's Alfredo sauce, Garfalo pastas, Balducci's balsamic vinegar, Balducci's olive oil and Grissini breadsticks. A gift basket Balducci's describes as everything needed for a feast evocative of the tastes and smells of the Tuscan countryside. So what to cook? A pasta dish using both tomato and Alfredo sauces. I searched the web for some inspiration, created a recipe using everything but the balsamic vinegar, and then invited some friends to dinner. Since I'm single, I try to do as [...]

By | February 19th, 2013|Entrees, Recipes|2 Comments

Curried Pan-Roasted Chicken and Veggies

A friend raved about a curried chicken and veggies dish that she had made that week and sent me the recipe. I  — of course — edited it to my taste and invited some friends over to enjoy it with me. It's a one-dish simple to prepare entree, heavy on the veggies. Basically, you toss your chopped veggies with some oil, salt and pepper, then spread them on a rimmed baking sheet and roast. Then, you toss the boneless chicken thighs with some yogurt, oil, ginger, garlic and curry powder, place the chicken a top the partially baked veggies and bake! Curried Pan-Roasted Chicken and Veggies ½ pound sliced mushrooms [...]

By | February 5th, 2013|Entrees, Recipes|2 Comments

Make-Ahead Ravioli Salad

Until recently, the Oscars had been my Superbowl. Nothing could have kept me — the Oscaraholic — from watching. But no longer, as in the past few years the show became incredibly boring. So this year, I decided to have a few people over to my pied-à-terre to watch my new Oscars... the Golden Globes. So what to serve? Since my place is very tiny  — about 500 square feet —  with a workable, but tiny kitchen  I wanted something that I could make ahead so I could enjoy the red carpet and awards with my guests. Perhaps a pasta salad with lots of veggies, I thought. I began looking [...]

By | January 22nd, 2013|Breads, Sides & Salads, Entrees, Recipes|0 Comments

Root Beer Pulled Pork

On a recent Guest Foodie post, Nancy Hopkins — Senior Deputy Food and Entertaining Editor, Better Homes and Gardens Magazine —  in response to a query about what she likes to serve when she entertains, mentioned  a long-roasted pork.  Here's the recipe -- unfortunately she didn't have a photo to accompany it. Root Beer Pulled Pork Root beer gives these slow cooked pork sandwiches rich color and pleasant sweetness. Prep: 15 minutes Cook: 30 minutes Slow Cook: 8 to 10 hours (low) or 4 to 5 hours (high) 1 2 1/2 to 3-pound pork sirloin roast 1/2 teaspoon salt 1/2 teaspoon pepper 1 tablespoon cooking oil 2 medium onions, cut [...]

By | October 5th, 2012|Breads, Sides & Salads, Entrees, Recipes|1 Comment

Avocado Breakfast Burrito

Hurried mornings leaving you with no time for breakfast? Think again! Wrapped in a warm flour tortilla, filled with a ham and cheese scramble and freshly sliced avocados, this breakfast wrap is the perfect grab-and-go meal. Courtesy of Avocados from Mexico. Avocado Breakfast Burrito 6 large eggs Salt Freshly ground black pepper 1 tablespoon butter 4 (8-inch) flour tortillas, warmed* 4 slices ham (about 4 ounces) 4 slices sharp cheddar cheese (about 4 ounces) 1 fully-ripened avocado, halved, pitted, peeled and sliced 1/4 cup salsa In bowl, beat eggs with salt and pepper to taste. In large skillet over medium heat, melt butter; add eggs; cook and stir until set. [...]

By | August 29th, 2012|Entrees, Recipes, Starters|0 Comments

Creative Uses for Hummus

Tribe Hummus  offers these simple suggestions for using hummus. Hummus Dressing – Salad dressing can get boring quickly. Try mixing 2 tbsp. of  Classic Hummus with extra virgin olive oil and lemon juice.  Sprinkle with some fresh cracked pepper. Hummus Deviled Eggs – Instead of using mayo in your deviled egg filling mixture, use  Spicy Red Pepper Hummus providing a flavor-filled treat with fewer fat calories. Stuffed Chicken with Hummus – For a fun twist on dinner, stuff your chicken cutlets with  Roasted Garlic Hummus and fresh spinach. Vegetarian? Substitute eggplant for the chicken! Hummus Veggie Burger – Frozen veggie burgers make an easy weeknight dinner. For an added kick, [...]

By | August 20th, 2012|Entrees, Recipes, Starters|0 Comments

Bucatini with Brussels Sprouts, from Corkbuzz

The Tasting Table agrees with me as to their favorite Corkbuzz dish: the buttery bowl of bucatini with Brussels sprouts and chile oil. They like it with a glass of Trimbach Riesling Reserve with it -- which is why they the recipe doesn't contain the chile oil .... at least according to sommelier/owner Laura Maniec. "Chef Hayan drizzles chili oil at end as garnish... We left them off recipe for the purpose of pairing with the Trimbach but if you love the heat, just pair with a slightly sweet German Riesling," explained Laura. Here's the adapted recipe from Hayan Yi, Corkbuzz Wine Studio from their site that takes about 25 [...]

By | April 25th, 2012|Entrees, Recipes, Starters, xyz misc|1 Comment

Southern Italian Fondue (Bagna Calde)

Thinking about garlic reminded me of a favorite dish for easy entertaining I featured almost 30 years ago after having met an Italian home cook who did amazing things with escarole ... and, of course, garlic. I recalled the concept of the Southern Italian Fondue, a communal meal, with the ingredients cooked at the table in a similar manner to a Mongolian Hot Pot. Instead of broth, though, the ingredients are submerged in garlicky oil bath — bagna calde or "hot bath." To the files I went, digging through for my newspaper clippings from long ago. I found the exact recipe published in April 1983 to share! I liked this [...]

By | January 11th, 2012|Entrees, Recipes|0 Comments