Breads, Sides & Salads

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 [...]

By |2017-08-25T16:03:57-04:00June 25th, 2013|Breads, Sides & Salads, Entrees, Recipes, Starters|0 Comments
Read More

Mac ’n Cheese with Roasted Jalapenos & Bacon

Serve this rich dish as a side dish or appetizer. It was developed for Cabot Creamery Cooperative by sous chef Josh Rollins, The Pitcher Inn, Warren, VT. We've adapted it for you. Mac ’n Cheese with Roasted Jalapenos & Bacon 4 oz applewood-smoked bacon, diced 3/4 cup panko (Japanese-style) breadcrumbs 2 T unsalted butter 2 T unbleached all-purpose flour 2 cups whole milk, heated to just below simmer 12 oz Cabot Clothbound Cheddar, Cabot 3 Year Cheddar or Cabot Reserve Aged Cheddar, grated  (about 3 cups) Salt to taste 8 oz dry garganelli, penne or fusilli pasta 2 jalapeno peppers, roasted, peeled, seeded and diced Cook bacon in skillet until [...]

By |2017-08-25T16:03:57-04:00June 16th, 2013|Breads, Sides & Salads, Recipes, Starters|0 Comments
Read More

Big Party Prep: Be Uber Organized

Prepping for on open house with 70+ guests for Eric's engagement party, I tried to do as much ahead as possible. Silly me, I am just realizing that I'm not as young as I used to be. I just can't stand on my feet as long as I used to. So...I got uber-organized, making lists and lists and lists of what needed to be done with setting the "stage" and the food— and then did as much ahead as possible. You can too. First, write down what needs to be done detailing the menu and what you need for serving it. From that master list, make a list of what [...]

By |2017-08-25T16:04:40-04:00April 16th, 2013|Breads, Sides & Salads, Recipes, Starters|0 Comments
Read More

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 |2017-08-25T16:03:29-04:00January 22nd, 2013|Breads, Sides & Salads, Entrees, Recipes|0 Comments
Read More

Fresh Blueberry and Cranberry Relish

Use this fresh berry relish — made from both blueberries and cranberries — as a side dish for your holiday dinner. Top turkey, pork or ham; add to sandwiched or just top vanilla ice cream, sorbet or frozen yogurt. Fresh Blueberry and Cranberry Relish 1 cup fresh blueberries 1 cup fresh orange juice 2 cups fresh cranberries 1 T orange zest 3/4 cup sugar 1 t vanilla Combine all ingredients in a medium saucepan over medium heat. Cook until the sugar dissolves and the berries soften, about 15 minutes. Remove from heat, cover and chill. Best made in advance to let flavors blend. Makes twelve 1/4-cup servings   Recipe and [...]

By |2017-08-25T16:03:57-04:00December 6th, 2012|Breads, Sides & Salads, Recipes|0 Comments
Read More

Claire’s Moroccan Sweet Potatoes

Just in time for your holiday meal, this Moroccan recipe for sweet potatoes comes from Claire Criscuolo of Claire’s Corner Copia, a nationally acclaimed vegetarian restaurant in the heart of downtown New Haven. This healthful recipe is a great way to kick off the fall season as it's loaded with beta-carotine and fiber. Moroccan Sweet Potatoes Chef Claire Criscuolo, of Claire’s Corner Copia, New Haven 6 medium sweet potatoes, cut into 1-inch cubes 3 medium carrots, cut on the diagonal into ½ inch slices 1 large yellow onion, slice into ¼-inch rings ¼ cup olive oil 1 teaspoon cinnamon ¼ cup brown sugar 1 tablespoon vanilla extract ¼ cup golden [...]

By |2017-08-31T15:40:23-04:00November 20th, 2012|Breads, Sides & Salads, Recipes, USA Restaurants, xyz misc|0 Comments
Read More

Emeril’s Cornbread and Andouille Dressing from Woman’s World

Deborah Woody wrote to us asking, "Emeril Lagasse did a creole cornbread/sausage dressing for Women's World weekly magazine for a Thanksgiving edition years ago. I can't find that recipe anywhere on line. Can you find it for me? I remember some of the ingrediants. Boxed cornbread mix, heavy cream, 1lb bulk sausage, jalepenos, green onions, bell peppers, niblet corn. You could do part of this dressing/stuffing mix ahead of time. Please help me. Thank you." We contacted Woman's World and got this recipe published in November 2003, when the entire Thanksgiving feast was Emeril's recipes. Enjoy.                      

By |2017-08-25T16:03:57-04:00November 14th, 2012|Breads, Sides & Salads, Recipes|0 Comments
Read More

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 |2017-08-25T16:02:20-04:00October 5th, 2012|Breads, Sides & Salads, Entrees, Recipes|1 Comment
Read More

Felicity Huffman’s Can’t Get Enough Salad with Blackened Chicken

I met the delightful Felicity Huffman (one of the Desperate Housewives and wife of William H Macy) at a Dole luncheon on the rooftop of the Empire Hotel. She spoke about her Salad'tude (the current Dole salad marketing campaign)... Hers is "sweet and spicy with a cheesy sense of humor, chunky undertones, rich in love with low fat lips." Here's one of her recipes served at the luncheon. Can’t Get Enough Salad with Blackened Chicken 1 pound chicken breast tenders 1/4 c (4 T) butter, melted 2 T  blackening seasoning* 10-ounce package hearts of romaine 15-ouunce can black beans, drained 1/2 c sliced dried mango or 1 c fresh 1 [...]

By |2017-08-25T16:03:29-04:00June 20th, 2012|Breads, Sides & Salads, Recipes|0 Comments
Read More

Chimichurri

In a newsletter I received from Kardea Gourmet recently, I saw this simple recipe for chimichurri — an herb-oil sauce to add flavor to foods used widely in Argentina. Thought I'd share it! Traditionally it's used for grilled meats — especially steak, but you can also use it on vegetables and fish, as a garnish to soups or hummus, and to moisten sandwiches. Quick to make, stores up to five days, and adds zest to any meal. Chimichurri 1 bunch cilantro or parsley, well rinsed 4 cloves garlic, chopped 1/2 c extra virgin olive oil 1⁄3 c sherry wine vinegar (or any other) 1⁄4 c water Finely chop cilantro, then add [...]

By |2017-08-25T16:03:58-04:00March 18th, 2012|Breads, Sides & Salads, Recipes|0 Comments
Read More

“Armadillo” Rosemary Roasted Potatoes

At a recent dinner party, my friend Sharon's crispy potatoes had everyone talking. They were thinly cut potatoes, left whole so they fanned out on baking resulting in crunchy slices. Which is what everyone liked a potato to be. I decided to try to replicate them recently when I was in Atlanta preparing — with Bryan — our Thanksgiving feast. I carefully sliced each potatoes at close intervals, trying not to cut through the bottom; sprinkled them with olive oil, freshly ground pepper, kosher salt and crushed rosemary and baked until crispy. I served the potatoes on a bed of caramelized onions and garlic. They were a huge hit! Holiday dinner [...]

By |2017-08-31T16:19:39-04:00December 6th, 2011|Breads, Sides & Salads, Recipes, xyz misc|4 Comments
Read More

Deep-Dish Potato Torta with Peppers and Olives

Try this make-ahead meatless dish for a weekend brunch, picnic or tailgating, as this is good either hot or at room temperature. To simplify, just drained, jarred roasted peppers. Deep-Dish Potato Torta  with Peppers and Olives 2 pounds peeled potatoes, halved, steamed and cut into thin sliced 3 bell peppers (orange, red and yellow), roasted, skinned and sliced 1 small onion, peeled and thinly sliced 1 cup thinly sliced, coarsely chopped fennel (white bottom part only) 1 tablespoon extra-virgin olive oil 3 tablespoons basil pesto ¾ pound thinly sliced part-skim mozzarella or fontina cheese, divided ¼ cup shredded manchego, Romano or Parmesan cheese, divided 3 tablespoons pitted, chopped Kalamata olives [...]

By |2017-08-25T16:03:58-04:00September 25th, 2011|Breads, Sides & Salads, Entrees, Recipes|0 Comments
Read More

Watermelon and Feta Salad

I had forgotten about this delicious refreshing salad until I saw it in a recent Oldways Mediterranean Foods Alliance newsletter. Each Friday the organization shares a recipe that reflects the Mediterranean diet. (To learn more about that way of eating just click here.) Serve that to accompany any grilled meat, fish or poultry. Watermelon and Feta Salad 1/3 cup extra-virgin olive oil or fiery chili-infused extra-virgin olive oil Juice from half a lemon (or lime) Salt and freshly ground pepper 1 medium watermelon, cut into 1- inch cubes 1 cup pitted Kalamata olives 10-ounces feta cheese, cut into cubes 1/3 cup paper-thin slices red onion 1 cup chopped fresh mint, [...]

By |2017-08-31T16:19:49-04:00June 20th, 2011|Breads, Sides & Salads, Recipes, xyz misc|0 Comments
Read More

Hearts of Palm at Jerry’s Restaurant

It’s rare for a side dish to be so exceptional that it becomes the standout of the meal, let alone a restaurant; but Chef Bridget Burns at Jerry’s in Winnetka serves a Hearts of Palm Salad so innovative that it takes center stage. With only eight ingredients, Chef Burns is able to create an wonderfully easy, gourmet addition to her menu. The salad is warm, including browned hearts of palm blended with chopped anchovies, fresh garlic, leeks, chili flakes, all topped with shaved parmesan cheese. Jerry’s is known though for their seasonal menus, so you might want to act fast if this new dish is definitely one you don’t want [...]

By |2017-08-31T15:37:33-04:00April 2nd, 2011|Breads, Sides & Salads, Recipes, Starters, USA Restaurants, xyz misc|1 Comment
Read More

Express (aka Quick!) Jarlsberg Recipes

Use Jarlsberg (regular or lite) for cooking in any recipe calling for Swiss cheese. Top onion soup, add to a Reuben sandwich, use in a grilled cheese, or try it in one of these Express Lane Cooking recipes: Ham, Jarlsberg and Potato Frittata: Preheat broiler. Cook 1 peeled and diced potato in 1 tablespoon butter in a medium skillet with an ovenproof handle over moderately low heat, stirring, until tender, about 10 minutes. Add 2/3 cup diced ham and 1 medium-sized chopped onion or 3 chopped scallions. Cook until onion/scallion softens and ham is heated through, about 3 minutes. In a bowl, beat together 6 eggs, 3 tablespoons Jarlsberg cheese, [...]

By |2017-08-25T16:02:20-04:00December 16th, 2010|Breads, Sides & Salads, Entrees, Recipes|0 Comments
Read More

Toasted Onion Mashed Potatoes

Nothing beats the flavor and aroma of sautéed onions and butter, especially in mashed potatoes.  Consider this a sumptuous side dish — developed in the Land O Lakes test kitchens  — for this year's Thanksgiving feast. Toasted Onion Mashed Potatoes 5 medium (about 10 cups) potatoes, cut into eighths 2 t salt 4 T butter 3 cups coarsely chopped onions ½ c milk, warmed ¾ c sour cream Place potatoes in 4 1/2-quart saucepan or Dutch oven.  Cover with cold water; add salt. Bring to a boil over high heat.  Reduce heat to medium; boil potatoes until fork tender, about 15 to 18 minutes.  Drain. Meanwhile, melt 2 tablespoons butter [...]

By |2017-08-25T16:03:58-04:00November 21st, 2010|Breads, Sides & Salads, Recipes|1 Comment
Read More

Whole Grain Salads

And here are some whole-grain recipes, adapted from The Oldways Table with essays and recipes compiled by Dun and Sara Baer-Sinnott. Quinoa and Orange Salad (based on one by Elisabeth Luard) Cook 1 pound quinoa according to package directions. Combine the warm quinoa, 1 diced cucumber or chayote, 6 minced scallions, 1/4 c minced parsley, 1/4 c minced mint, zest and segments from a fresh orange, 2 seeded and chopped jalapeños, 6 T olive oil, 2 T lemon or orange juice and sea salt to taste in a large bowl. Taste and adjust seasoning. Serve warm or cold. Makes 4 to 6 servings. Rice and Lentil Salad (based on one [...]

By |2017-08-25T16:03:29-04:00November 17th, 2010|Breads, Sides & Salads, Recipes|0 Comments
Read More

Woman’s World Green Bean Recipes

BiteoftheBest.com got this request from Deb Tracey: "Please I have lost my copy of Woman's World Nov/Dec 09 and no longer have the "woman's world magazine fresh green bean casserole" I don't think my family will let me come for holiday dinner if I can't find the recipe..... THEY LOVED IT..." We reached out to Woman's World and got this response (and these recipes) for her. Thought we'd share them with all of you, so that you might also enjoy them for your Thanksgiving. We also learned that if you have a Woman's World recipe request, just email Dearww@bauerpublishing.com

By |2017-08-25T16:03:58-04:00November 1st, 2010|Breads, Sides & Salads, Recipes|0 Comments
Read More

Cannellini Bean Recipes

Beans have a well-deserved reputation of being the musical fruit–that is, unless you eat them regularly. The following recipes using cannellini beans are from by "Beans" cookbook and were originally posted on a review of Progresso cannellini beans here. I'm just posting them again for you in our recipe section! Pizza Provençal. Yes, a white bean pizza. Just mash 1 ½ cups cannellini beans (rinsed and drained), 2 minced garlic cloves and a teaspoon olive oil; season with salt and pepper. Spread over a prebaked pizza crust (such as a Boboli, available in supermarkets), top with a thinly sliced tomato, crumbled goat cheese and fresh rosemary. Bake in a 450-degree [...]

By |2017-08-25T16:04:40-04:00October 14th, 2010|Breads, Sides & Salads, Recipes, Starters|2 Comments
Read More

Michael Symon’s Sopressata Sandwich

The results of Mezzetta’s first “Celebrity Make That Sandwich” contest are in and Iron Chef Michael Symon came out on top with the winning recipe. His Sopressata Sandwich with Magical Mezzetta Pepper Sauce and Fried Egg beat out six talented competitors in a battle to donate $10,000 to their charity of choice. Michael Symon’s Sopressata Sandwich with Magical Mezzetta Pepper Sauce and Fried Egg Makes four sandwiches For Michael’s Magical Mezzetta Pepper Sauce (Makes about 3 cups) 1/2 cup coarsely chopped Mezzetta Sweet Banana Wax Peppers 6 Mezzetta® Brand Spicy Pickled Garlic Cloves 4 Mezzetta® Brand Hot Chili Peppers, coarsely chopped 1 cup yellow mustard 1 cup white wine vinegar [...]

By |2017-08-31T16:20:04-04:00October 6th, 2010|Breads, Sides & Salads, Foodie Interviews, Other happenings, Recipes, xyz misc|1 Comment
Read More
Copyright 2012 - 2021 BiteOfTheBest | All Rights Reserved
Toggle Sliding Bar Area
Go to Top