Recipes

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Espresso Martini

Kerrygold — which specializes in Irish dairy products many of which we've reviewed or offered as a FREEBIE on BiteoftheBest.com —  now offers Kerrygold Irish Cream Liqueur. It is a rich and velvety blend of natural Irish cream, real chocolate and oak-aged Irish whiskey. This liqueur was named award-World’s Best Cream Liqueur at the 2016 World Drink Awards. It is now available in most states. My favorite way to enjoy it is in this simple martini, is as a dessert rather than to start the night. Espresso Martini Ice cubes 1/2 ounce vodka 1 ounce espresso coffee 1 ounce Kerrygold Irish Cream Liqueur 1/2 ounce Dark chocolate, for garnish Fill a [...]

By | May 19th, 2017|Recipes, Starters|0 Comments

Marge Perry’s Green Shrimp

My friend Marge Perry's green shrimp are an ideal appetizer, as you can make them in advance. Before serving be sure to bring to room temperature. Or, serve as a main dish over rice or with pasta. - bonnie BonnieBOTB Follow @BonnieBOTB Green Shrimp 1/2 cup cilantro 1/2 cup basil 1/2 cup parsley 1 tablespoon rice vinegar 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 small jalapeno pepper (or to taste) 3 tablespoons extra virgin olive oil, divided 24 peeled shrimp (about 1 pound) 24 cherry tomatoes Combine the cilantro, basil, parsley, vinegar, salt, black pepper, jalapeño and 2 tablespoons of the oil in a blender and puree. Toss 1 [...]

By | May 9th, 2017|Recipes, Starters|0 Comments

Chadwick Boyd’s Parmesan Biscuits with Black Pepper

Here's a biscuit recipe from our recent Guest Foodie Chadwick Boyd. If you went to the movies in March, you might have caught his “Reel Food” episode before the coming attractions, featuring a biscuit-making session as well as entertainment tips for hosting a “bacon three ways” bar. - bonnie BonnieBOTB Follow @BonnieBOTB   Parmesan Biscuits with Black Pepper 2¼ cups all-purpose flour, plus more for rolling 1 tablespoon baking powder 1 teaspoon baking soda 1½ teaspoon kosher salt ¼ teaspoon black pepper 1½ cups grated parmesan cheese 3 tablespoons unsalted butter grated (keep very cold until using) + 2 tablespoons melted to finish 2 cups whole-milk Greek yogurt 2-3 tablespoons [...]

By | April 21st, 2017|Breads, Sides & Salads, Recipes|0 Comments

Sara Moulton’s Creamsicle Pudding Cake

"This recipe is a mash-up of two of my all-time favorite desserts" wrote Sara Moulton in her latest cookbook "Home Cooking 101."  ...The Creamsicle (that unbeatable combo of vanilla ice cream and orange sherbet on a stick) and the pudding cake (the utterly seductive, if unlikely, concoction that is, as advertised, a pudding on the bottom and a cake on top). I wanted a cake in which both the orange and vanilla flavors were booming. For the orange, both the juice and the zest are added. For the vanilla, I used a whole vanilla bean and scraped out its seeds. Yes, vanilla beans are expensive, but nothing else delivers such [...]

By | December 19th, 2016|Endings, Recipes|0 Comments

Chopped Winter Salad from Fire + Ice: Classic Nordic Cooking

This recipe for Salat af rå tern (Chopped Winter Salad) comes from Guest Foodie Darra Goldstein‘s Fire + Ice: Classic Nordic Cooking. She writes, "This Danish salad, is an antidote to winter—bright, crisp, and filled with vitamins. The Danes use rapeseed (canola) oil for most of their cooking, but I like to add a little olive oil to enhance the salad’s fruity notes. Good cider vinegar is also a must—make sure you don’t use one that is simply “cider flavored.” Although dicing the vegetables by hand may seem a little tedious in this era of the food processor, it only takes a few minutes and yields a better texture. The small [...]

By | October 14th, 2016|Breads, Sides & Salads, Recipes|0 Comments

Wok-Fried Shaved Brussels Sprouts with Pistachios and Sriracha from Living the Farm Sanctuary Life

According to vegan chef Chad Sarno, creator of this recipe, even those who don't generally like Brussels sprouts will like this version of them shaved thin, quickly fried and paired with hot sauce and pistachios. This recipe — like the Sprouted Buckwheat Tabbouleh — is from Living the Farm Sanctuary Life, a vegan and animal-friendly lifestyle guide. - bonnie BonnieBOTB Follow @BonnieBOTB   Wok-Fried Shaved Brussels Sprouts with Pistachios and Sriracha 2 tablespoons peanut or coconut oil 3 shallots, thinly sliced 4 cups thinly shaved Brussels sprouts 1⁄2 cup lightly toasted pistachios 1⁄2 teaspoon sea salt 1⁄2 teaspoon ground black pepper Sriracha sauce to taste Over high heat, add the oil [...]

By | September 19th, 2016|Breads, Sides & Salads, Recipes|0 Comments

Strawberry Cannoli Calzones from Sara Moulton’s Home Cooking 101

These easy-to-make calzones are from Sara Moulton's Home Cooking 101. She also offers a chocolate-hazelnut version where you mound 1/2 tablespoon of both Nutella and chopped bittersweet chocolate instead of the strawberry mixture. Sara wrote, "I've taken this French snack on a detour to Italy by stuffing pizza dough (very similar to baguette dough) with sweet fillings." - bonnie BonnieBOTB Follow @BonnieBOTB     STRAWBERRY CANNOLI CALZONES 1/4 cup plus 1 tablespoon finely chopped strawberries 1 teaspoon sugar 3 ounces Neufchâtel (1/3-less-fat cream cheese) 1 teaspoon freshly grated orange zest 1 1/2 ounces dark chocolate, finely chopped 12 (1 1/2-ounce) balls 10-Minute Pizza Dough made with vegetable oil or store-bought [...]

By | June 17th, 2016|Endings, Recipes|0 Comments

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

Mushroom Toast from Fire + Ice: Classic Nordic Cooking

This recipe for Svamptoast (Mushroom Toast) comes from Darra Goldstein's newly published Fire + Ice: Classic Nordic Cooking. Darra writes, "The first time I saw the name of this dish in Swedish, I immediately thought of swamps and bogs, not the best association for something I was about to eat. While it’s true that Swedish svamp and English “swamp” share an etymology, please don’t let linguistics deter you from making this toast. It’s Swedish comfort food at its best, quickly prepared and utterly satisfying. And don’t worry if you can’t find chanterelles. Any wild mushrooms will do." - bonnie BonnieBOTB Follow @BonnieBOTB Svamptoast (Mushroom Toast) 8 ounces chanterelles 3 tablespoons [...]

By | May 24th, 2016|Breads, Sides & Salads, Recipes|1 Comment

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

Baby Kale and Tuna Composed Salad from Power Greens Cookbook

Dana Jacobi, in her new cookbook (on sale April 12) "Power of Greens" calls for tongol tuna in this salad recipe; the type — she mentions —  lowest in mercury.  It, like all tuna is a good source of omega-3 fatty acids. You can substitute any canned tuna for use in this simple to prepare salad. - bonnie BonnieBOTB Follow @BonnieBOTB   The head-clearing kick of wasabi is a fun surprise in this chunky tuna salad. Wasabi, of course, goes well with tuna but it is good with the tomatoes and kale, too. Use any kind of baby kale — green, red, or mixed — will work. Baby Kale and [...]

By | April 9th, 2016|Breads, Sides & Salads, Recipes|0 Comments

Avgolemono Soup with Arugula from Power Greens Cookbook

This simple flavorful twist on a Greek classic is from this week's Guest Foodie — Dana Jacobi 's soon to be published book, The Power Greens Cookbook containing 140 dark, leafy greens recipes. - bonnie BonnieBOTB Follow @BonnieBOTB   How does lemon-sparked chicken and rice soup fit into a cookbook on leafy greens? By adding arugula. The combination is so perfect that I wish I had thought of it sooner. To save time, you can start with step 3, using store-bought chicken broth and cooked chicken breast. The result tastes milder but delivers all the comfort that makes this creamy soup a Greek classic. Avgolemono Soup with Arugula 6-ounce skinless [...]

By | March 29th, 2016|Recipes, Starters|0 Comments

Fennel Tabbouleh from V is for Vegetables

Last year we interviewed Michael Anthony (executive chef and restaurant partner at Gramercy Taven and Untitled) just before the publication of his latest book “V is for Vegetables: Inspired Recipes & Techniques for Home Cooks — from Artichokes to Zucchini” (Little, Brown & Company). We're now sharing a colorful, crunchy salad from the tome, featuring fennel, one of my favorite veggies. - bonnie BonnieBOTB Follow @BonnieBOTB This salad shows off another side of fennel: fresh, crunchy, and full of anise notes. Israeli couscous isn’t a grain like bulgur or farro; it’s an extruded wheat pasta whose size and texture work well with the fennel dice and other chopped and tossed [...]

By | February 5th, 2016|Breads, Sides & Salads, 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

Almond Gnommés from Payard Cookies by Francois Payard

We interviewed François Payard on the eve of the publication of "Payard Cookies," which included this gluten-free, Passover acceptable recipe. - bonnie BonnieBOTB   Follow @BonnieBOTB The following is an excerpt from the book: Gommés earned their names because they were traditionally made with gum arabic, which gave them their chewiness. I remember my father making them that way when I was young and working at his pastry shop in France. Nowadays, I use almond flour instead, but I still like using the name, especially since they still have a chewy texture. I make a lot of these around Passover since they don’t contain any flour and, because they keep for [...]

By | December 11th, 2015|Endings, 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

Coconut Financiers from Payard Cookies by François Payard

In our interview with François Payard last month, he offered this recipe from his newly released "Payard Cookies" for the holidays, Passover and for friends how require gluten-free treats. - bonnie BonnieBOTB Follow @BonnieBOTB This is a different type of financier, which doesn’t include almond flour or even all-purpose flour. Instead, it is made with unsweetened coconut and comes closer to a macaroon. You will need to spoon the batter into the financier molds or mini muffin pans, since the coconut would get stuck in the tip of a piping bag. Be careful that no coconut flakes stick up from the mold or they will darken much faster than the [...]

By | November 17th, 2015|Endings, Recipes|0 Comments

Roasted Asparagus with Spicy Lemon Mayo

A follower requested my recipe for Roasted Asparagus with Spicy Lemon Mayo that I mentioned in a recent post with a recipe for my Greek Rice Salad. I don't have a detailed recipe with quantities, but I do have some general instructions to share to make Roasted Asparagus with Spicy Lemon Mayo. Purchase asparagus of about the same size, so they'll cook evenly. Remove and discard any shriveled ones. Rinse, then break off and discard the woody bottom part off the bottom of each stalk. Heat oven to 450 degrees F. You can also roast them on the grill using a perforated/mesh pan. Place the spears in a single layer on [...]

By | September 25th, 2015|Breads, Sides & Salads, Recipes|0 Comments

Chilled Corn Soup from Gramery Tavern Cookbook

Earlier this month when I interviewed Michael Anthony, I requested a recipe from his “Gramercy Tavern Cookbook” to share. If you've ever dined at Gramercy Tavern — or the new Untitled — you know that your dish comes amazingly garnished, as in this recipe. If you don't have time for making the entire garnish, I suggest just use the seasoned tomatoes and radish — or just sprinkle it with cooked fresh corn kernels. - bonnie BonnieBOTB Follow @BonnieBOTB   "This soup, which can also be served hot, is wonderful made with water, but if you have a little extra time, it’s far better with corn broth. Not only does the [...]

By | September 10th, 2015|Recipes, Starters|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

Red Cat’s Quick Sauté of Zucchini with Toasted Almonds and Pecorino

Red Cat owner Jimmy Bradley shared this simple recipe for a quick sauté of zucchini from the restaurant's eponymous cookbook. Like all the food I've sampled at the restaurant, this dish lets the fresh vegetable shine. If you decide to double this recipe, be sure to use two skillets — as Red Cat never makes more than two servings in one pan at a time. - bonnie Follow @BonnieBOTB   Quick Sauté of Zucchini with Toasted Almonds and Pecorino 2 tablespoons extra virgin olive oil, plus more for serving 2 tablespoons sliced almonds 2 1/2 cups zucchini, sliced lengthwise 1/8th inch thick, then sliced again to resemble matchsticks (about 3-4 small [...]

By | July 27th, 2015|Recipes, Starters|0 Comments

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

Bacon-Wilted Greens with Warm Pecan-Crusted Goat Cheese

I chose the Bacon-Wilted Greens with Warm Pecan-Crusted Goat Cheese recipe from Virginia Willis's newest cookbook, "Lighten up y'all" to share, as I'm a sucker for any salad with warm goat cheese. I especially like that the nutty cheese is on a slice of apple in lieu of bread. One salad serving is 255 calories, 16 grams fat, 4 grams fiber and 14 grams protein. In the book, Virginia writes, "chèvre chaud, which translates to “hot goat cheese,” is a traditional French dish that consists of a disk of fresh goat cheese melted on a bread crouton and served with crisp sturdy greens, often frisée. I first came across the [...]

By | March 28th, 2015|Breads, Sides & Salads, Recipes|0 Comments