Recipes

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

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

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

Coconut Macaroons from Gluten-Free Baking

Gluten-Free Baking (Weldon Owen) — Kristine Kidd's just published eighth cookbook — features 80 tempting and tasty naturally gluten-free goodies, including these chocolate dipped coconut macaroons. In addition to the recipes and 125 mouth-watering photos, Kristine's new book details how to set up a gluten-free pantry, and contains an ingredient primer and her baking tips! Serve these delectable flourless morsels at your upcoming Passover Seder or Easter meal. Coconut Macaroons ¼ cup (2 oz/60g) unsalted butter, at room temperature Pinch of kosher salt 6 tablespoons (3 oz/90 g) sugar ¼ teaspoon pure vanilla extract ¼ teaspoon almond extract 1 egg plus 1 egg white, at room temperature 12 oz (375 [...]

By | March 23rd, 2015|Endings, Recipes|1 Comment

Kate Suletzki’s Hasselback Potato Skillet Bake

Check out the look of the potatoes in the prize winning Hasselback Potato Skillet Bake; they're somewhat reminiscent of our Armadillo Rosemary Roast potatoes. But this recipe won blogger Kate Suletzki a $500 gift certificate to the Food52 Shop in a recipe contest run in partnership with the Idaho Potato Commission (IPC). In addition to trying Kate's recipe, do check out the amazing food photography on her blog (A Cup of Sugar, a Pinch of Salt)! Hasselback Potato Skillet Bake 6 to 8 baby Yukon Gold potatoes (any long and narrow waxy heirloom will work), based on skillet size 8 tablespoons unsalted butter, melted 4 garlic cloves, minced 4 tablespoons [...]

By | March 4th, 2015|Breads, Sides & Salads, Recipes|0 Comments

Dutch Yellow Potatoes & Leek Soup

We've adapted this soup recipe from Melissa's new cookbook DYP's: the perfect everyday potato cookbook.  Take a chance before February 28, 2015, to win this cookbook and a bag of Dutch Yellow Potatoes in our FREEBIE section. Dutch Yellow Potatoes and Leek Soup 1 1/2 cups diced regular or Dutch Yellow Potatoes 2 tablespoons butter 2 leeks sliced lengthwise, then cut crosswise into 1-inch pieces 3/4 teaspoon sea salt 2 cups water 2 cups vegetable or chicken broth, plus additional for thinning White pepper, to taste 3 slices thick cut bacon, cooked and crumbled Place the potatoes in a bowl and cover with water to prevent discoloration. Set a large [...]

By | February 3rd, 2015|Recipes, Starters|0 Comments

Jacques Torres’ Chocolate Chip Cookies

I got to sample these irresistible chocolate chip cookies recently at a press event showcasing the new United Airlines Terminal C at Newark Liberty International Airport and the new world-class dining from more than 20 renowned chefs, including Jacques Torres. I requested the recipe to share with you!  Check back early February to read our interview with Jacques Torres, as  he'll be our Guest Foodie. BTW, bakers use weights not volume when measuring - hence both numbers .   - bonnie Follow @BonnieBOTB   Chocolate Chip Cookies from Jacques Torres 2 cups minus 2 tablespoons (8 ½ ounces) cake flour 1 2/3 cups (8 ½ ounces) bread flour 1 ¼ teaspoons [...]

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

Michele Scicolone’s Milanese Winter Squash Soup

Try this simple recipe from The Italian Vegetable Cookbook by Michele Scicolone (Houghton Mifflin Harcourt, 2014) for a yummy winter squash soup. And don't miss our interview with Michele later this month when she'll be our Guest Foodie. When testing, I baked the squash instead of first peeling and chopping it — as I was in the middle of the BIG MOVE (more about that to come) and had already packed most of my good tools. In doing so...  I discovered a much easier way to "peel" the squash!  To do the same, prick the whole squash in a few places with a sharp knife, bake at 350 degrees for [...]

By | January 6th, 2015|Recipes, Starters|1 Comment

Old Style Ikarian Tourlou

In getting ready to interview Diane Kochilas for her Guest Foodie post, I perused her newest cookbook, Ikaria: Lessons on Food, Life, and Longevity from the Island Where People Forget to Die (Rodale, October 2014).  Diane offers lot of appealing recipes in the new book, many of which are as ultra simple as this turlu (the Turkish word for hodgepodge) of squash and potatoes, seasoned with lots of oregano. "Tourlou is typically a mixed summer vegetable casserole found all over the Eastern Aegean. ...There are many similar casseroles around Greece that go by different names.... What I like about this old Ikarian recipe is its utter simplicity. It also reminds [...]

By | November 23rd, 2014|Breads, Sides & Salads, Recipes|0 Comments

Laurent’s Slow-Roasted Spiced Pineapple

When interviewing Dorie Greenspan for our Guest Foodie, she kept mentioning Laurent’s Slow-Roasted Spiced Pineapple from her newly published Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere. I was intrigued. "It's great for dinner parties with cookies or ice cream. It's good for holidays, when you put fruit dessert on table. Good for weekends. Good for brunch as well as dinner. Good to just nibble at it all the time. This recipe doesn't take long to prep, the time is in the 2-hour baking and basting, resulting in tender almost candied pineapple. Sssshhh. Don't tell Dorie, but when I tested it - I took a couple [...]

By | October 25th, 2014|Endings, Recipes|0 Comments

Oven-Roast Mushrooms

Earlier this summer I received some organic mushrooms from the farmers from Shibumi, a Princeton, NJ farm, selling their goods at the Andaz Wall Street (NYC) Farmers’ Market. Every Thursday through mid November from 11am to 6pm, the hotel’s plaza offers a tiny farmers' market featuring produce from local farms. I used this oven roast mushroom recipe for  their shiitake, maitake, lemon oyster and lion's mane ones. The resulting crisp mushrooms were almost like eating candy. And, the farmers said they'd last at least a week or so in the fridge to be added to pastas, risotto, salads or whatever. Oven-Roasted Mushrooms Mushrooms, torn or cut into similar-sized pieces, leaving [...]

By | September 2nd, 2014|Breads, Sides & Salads, Recipes|2 Comments

Michy’s Bread Pudding

After learning that Guest Foodie Lee Brian Schrager had been making Miami chef Michelle Bernstein’s chocolate bread pudding for dessert for as long as he remembers, I had to reach out to her for this recipe. Michy’s Bread Pudding ½ cup raisins Grated zest of 1 orange 1 cup brandy 2 cups heavy cream 1 cup half-and-half 6 large egg yolks, at room temperature ¾ cup sugar 1 tablespoon vanilla extract 4 cups diced (1/2-inch) soft crustless challah, brioche or white bread 4 ounces semisweet chocolate, coarsely chopped Vanilla ice cream or whipped cream, for serving Put the raisins and orange zest in a small bowl, add the brandy and [...]

By | June 22nd, 2014|Endings, 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

The Wedding Weekend

On the eve of Thanksgiving, I’m giving thanks for my new family — one that has grown exponentially since Eric married Casey Brogdon at a 4-day wedding weekend last month in Lisbon, New Hampshire at Bishop Farm. And thanks that the wedding was everything they wanted it to be. I was responsible for the rehearsal dinner and day-after brunch; Casey’s mom and dad for everything else, with her dad handling the weekend food. First night, Casey's dad Bill served his famous Texas chili, to satiate the hungry slosh-ball players after their inaugural match...that’s a game of kickball where the players hold a beer in one hand and must refill from [...]

By | November 26th, 2013|Breads, Sides & Salads, Recipes, Starters|0 Comments

The Moscow Mule, from Storied Sips

Vodka's breakout cocktail was not the Martini but rather the Moscow Mule, according to Erica Deucy in her just published "Storied Sips, evocative cocktails for everyday escapes, with 40 recipes." It was the owner of Smirnoff who created it, not a bartender and — according to Erica —  the first time a cocktail was created as a marketing device. Here's her recipe, which at her book launch party was made using Regatta Ginger Beer and Russian Standard vodka and served in a copper mug. Moscow Mule 2 ounces vodka 1/2 ounce lime juice 6 ounces ginger beer Glass: lowball or copper mug Garnish: lime wedge Fill a lowball glass or [...]

By | November 12th, 2013|Recipes, Starters|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