Espresso Martini

Kerrygold — which specializes in Irish dairy products many of which we've reviewed or offered as a FREEBIE on —  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

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

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

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

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

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

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

Avocado Deviled Eggs

I met food blogger "Mimi Avocado" at Camp Blogaway earlier this summer. She offered to share this recipe with us. "I often just substitute avocado for the mayonnaise to save on calories, but we all know that mayonnaise makes everything GOOD!" wrote Mimi. For another version of deviled eggs, she suggests filling them with guacamole. Avocado Deviled Eggs 4 hard cooked eggs Half a large California avocado 1 T mayonnaise 2 t  spicy brown mustard 1/8 t  cayenne pepper (optional) Salt and pepper to taste Paprika for garnish (optional) Cut boiled eggs in half lengthwise and carefully scoop out yolks. Mash yolks with a fork. Mash the avocado and add [...]

By | July 6th, 2013|Recipes, Starters|0 Comments

Italian Limonchello

Over this past Memorial Day weekend, I attended Camp Blogaway, the original bootcamp for food and recipe bloggers in Angeles Oaks, CA. I presented, as did my friend George Geary, who wrote, "I know how to throw a party with my limonchello."  And that he did. "I made a recipe that I received from my former tour guide that used to work with me in Italy. One warm night in Rome a group of us sat at a family owned trattoria.. After the feast of roasted vegetables, pastas and the like the son brought a bottle the syrupy golden lemon liquid to the table with little glasses for each of [...]

By | July 5th, 2013|Recipes, Starters|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 [...]

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 | June 16th, 2013|Breads, Sides & Salads, Recipes, Starters|0 Comments

George Geary’s Taco Cheesecake

Taco Cheesecake What’s more versatile than tacos or cheesecakes as vehicles for bold flavors? I haven’t created a dessert taco yet but I am getting a good idea for one. Crust 1-1/2 cups tortilla chips, finely crushed 2 T unsalted butter, melted Filling Two 8-ounce packages cream cheese, softened 2 tsp granulated sugar 2 large eggs 6 oz shredded cheddar cheese 1 large roma tomato, seeded and diced, about 3/4 cup 1/2 cup packed, washed and chopped cilantro 1/2 cup diced onion 2 cloves garlic, minced 2 tsp taco seasoning 1 tsp hot pepper sauce Decoration 2 cups shredded lettuce Preheat oven to 325°F Crust: In a bowl, combine crushed chips and [...]

By | May 13th, 2013|Recipes, Starters, xyz misc|3 Comments

Dobel Tequila

Dobel Tequila — sourced, distilled and bottled in Jalisco, Mexico — is the world’s first multiaged tequila. It is blended and filtered to produce a clear liquid that is crisp and complex. Dobel is a blend of Reposado, Anejo and Extra Anejo, aged 12, 24, and 36 months, respectively,  each with a different taste.   - bonnie:  This is a tequila that you should enjoy neat, just poured into a glass sans ice. Yes it's that smooth. If — though — you want to use in a cocktail, here are two recipes that Dobel sent me that you might appreciate as they are simple to make. Each makes one drink! Pica [...]

By | April 17th, 2013|Food & Drinks, Recipes, Starters, xyz misc|0 Comments

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 | April 16th, 2013|Breads, Sides & Salads, Recipes, Starters|0 Comments

Red Lentil Kale Soup

The recipe being demonstrated earlier this month on morning CBS TV piqued my interest. A chef from Whole Foods was preparing a delicious sounding low-fat soup with red lentils and kale. When she was done, she offered a taste to the hosts, who backed away as if repelled from her saying, "No thanks!" I laughed, as I couldn't wait to try it! In fact, I went off to the store to pick up the eponymous ingredients, then back on the cold winter's day to make a pot of this nutritious and quick-to-make soup. Kale had been called spinach on steroids because it's so packed with nutrients.  It's low in calories [...]

By | January 8th, 2013|Recipes, Starters|1 Comment

Turkish Kebab House’s Red Lentil Soup

This hearty Red Lentil Soup is served at the Turkish Kebab House, 1157 Campbell Ave., West Haven.  Manager Yavuz Demir provided Chef Seyfetin Caylan’s recipe to Stephen Fries, who kitchen-tested this recipe. Red Lentil Soup 1-pound package red lentils        1 medium carrot, shredded 2 medium onions, chopped 9 cups water, divided 3 tablespoons olive oil 1 tablespoon butter 2 tablespoons flour 1 tablespoon tomato paste 2 teaspoons dried mint 1 teaspoon salt 1 teaspoon pepper Lemon wedges Put lentils, carrot onions and 4 ½ cups water in a large pot; bring to a boil. Reduce heat to medium-low until lentils are cooked, about 30 minutes. Remove from heat; reserve. In a second [...]

By | January 8th, 2013|Recipes, Starters|0 Comments

Barefoot Sparkler

Consider serving this blend of pomegranate and lime juices with sparkling wine at your holiday gathering. This recipe is courtesy of Barefoot Bubbly Brut Cuvee. Barefoot Sparkler 1.5 ounces pomegranate juice 1/2-ounce lime juice 1/4-ounce simple syrup (equal parts sugar and water) 3 ounces sparking wine Lime Twist garnish Combine juices and syrup in cocktail shaker along with ice; shake in order to chill the contents. Strain into chilled champagne flute and top with sparking wine. Garnish with a lime twist for a festive decoration! - bonnie: This bubbly is a bargain for the $10 per bottle price. Try it on its own - it's dry and crisp with the [...]

By | December 24th, 2012|Recipes, Starters|0 Comments

Stanley Dry’s Fried Pies

AVERY ISLAND, La. -- Stanley Dry doesn't remember the kind of fried pies his great-aunt Sallie Warnock -- or Miss Sallie, as she was known -- made him decades ago when he was growing up on Warnock Ranch between Coleman and Valera, near Abilene. But he recalls that they were plump with fruit, flaky and delicious -- and something he wanted to make himself in the future. These days, Dry is filling his fried pies with a purée of persimmons, figs, apricots, peaches, apples and any other fruit of his liking. They're so popular that when he's catering certain events at Marsh House here, he can't leave them off his [...]

By | November 6th, 2012|Recipes, Starters|0 Comments