Recipes

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Shackleton Cocktail from Arlo Hotel: 88 Degrees South

"As the story goes, Sir Ernest Shackleton took cases of Mackinlay's Old Rare on his 1907 expedition to the British Antarctic. He later had to abandon the ship to save himself and his crew. That same whisky was found trapped under the ice 100 years later and recreated to become Shackleton Whisky. Named after one of the 20th century's most charismatic leaders, Shackleton Whisky embodies the spirit of a legend." With that introduction, I was invited to the Arlo NoMad (11 E 31st St) for cocktails and a sneak peek of the warmed "ice huts" sitting on the rooftop terrace 31 stories up, practically under the Empire State Building. At [...]

By |2018-11-13T08:25:19+00:00November 30th, 2018|Recipes, Starters|0 Comments
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Consider a Spritz While Waiting for Trick-or-Treaters

With its black and orange bottle, Mionetto Brut is perfect for Halloween spritz making. Here are a couple spritz cocktail ideas for you to make for your adult guests on October 31 while awaiting trick-or-treaters, or anytime for that matter. Thanks to the makers of  Mionetto Brut DOC for sharing these with us. Aperol Spritz: combine brut Prosecco, Aperol and seltzer; garnish with an orange slice. Elderflower: combine brut Prosecco, St-Germain liqueur and seltzer; garnish with lemon slice. Sunshine Spritz: combine brut Prosecco, orange juice and Campari; garnish with an orange slice. Arancia Spritz –combine brut Prosecco, San Pellegrino Aranciata and Campari; garnish with an orange slice. Limone Spritz: combine brut Prosecco, [...]

By |2018-10-29T08:39:23+00:00October 29th, 2018|Recipes, Starters|0 Comments
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Jacktember Cocktails to Celebrate Jack Daniels

Last month was renamed Jacktember by Jack Daniel’s Tennessee Whiskey to recognize their eponymous whiskey distillers! I have a soft spot in my heart for Jack Daniels, having visited the Lynchburg (TN) distillery a number of times, having judged their World Championship Invitational Barbecue contest and also friend of the "family" (Brown-Forman Corporation). And, so I'm sharing with you a couple of the cocktails they shared with me. Personally, I prefer my Jack neat. Jack Old Fashioned This simple to make classic never goes out of fashion 1 ½ ounces Jack Daniel's Old No. 7 ½ ounce simple syrup 2 dashes Angostura bitters Garnish: orange twist, cherry Fill half a [...]

By |2018-10-16T11:58:27+00:00October 11th, 2018|Recipes, Starters|0 Comments
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Spicy Strawberry Margarita

Spicy Strawberry Margarita When this photo and accompanying recipe for a strawberry margaritas arrived in my inbox, it caught my eye as I love spicy drinks.  I tried it — and like many recipes that come across the transom — it didn't work. I re-wrote and re-tested it.  Adjust the fresh jalapeños used depending on your heat toleration! And, obviously, use really flavorful ripe berries. 3 cups sliced strawberries, plus 6 slices for garnish 1 - 2 seeded and finely diced jalapeño peppers 1/4 cup (2 ounces) simple syrup 2 cups crushed ice 3/4 cup (6 ounces) tequila 1/4 cup (2 ounces) triple sec or Cointreau 1/2 cup (4 ounces) freshly [...]

By |2018-06-30T09:41:09+00:00July 2nd, 2018|Recipes, Starters|0 Comments
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The Best (and Simplest) Chocolate Birthday Cake!

My daughter-in-law asked me to bake and decorate my granddaughter's first birthday cake; she sent me a photo of what she'd like with the end result to be: a colorful butterfly. I couldn't say no. I had multiple worries as I would be baking in France with unfamiliar flour, butter and sugars. The kids had minimal equipment in their brand new Parisian home after being on the road for two years seeing the Best World Yet. That and I had given away all my decorating pastes, bags and tips when I downsized and moved to New York City. I borrowed decorating tools and focused on minimalism. I decide to bake my [...]

By |2018-03-30T06:56:58+00:00March 30th, 2018|Endings, Recipes|5 Comments
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B’steeya, a Moroccan Classic

Eating a mediocre (I'm being kind) b'steeya at a West Village restaurant, I felt compelled to dig out the article I wrote in the New Haven Register food section cover story on November 2, 1982, and reproduce the recipe here. Those results were addicting-ly great, eaten by hand as you grab a section and pull. Yummy for sure. B'steeya 4 pounds of chicken legs and thighs 3 cups water 10 tablespoons unsalted butter 1 cup chopped fresh parsley 1 large onion, minced One 3-inch stick of cinnamon 3 tablespoons finely chopped fresh cilantro 1 scant teaspoon freshly ground black pepper 1/4 teaspoon cayenne pepper 3/4 teaspoon ground ginger 1/4 teaspoon [...]

By |2018-03-02T12:06:45+00:00February 23rd, 2018|Entrees, Recipes|0 Comments
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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 |2017-10-02T16:22:04+00:00September 21st, 2017|Breads, Sides & Salads, Recipes|0 Comments
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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 |2017-08-25T16:01:50+00:00May 19th, 2017|Recipes, Starters|0 Comments
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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 |2017-08-25T15:55:49+00:00May 9th, 2017|Recipes, Starters|0 Comments
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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 |2017-08-25T16:02:56+00:00December 19th, 2016|Endings, Recipes|0 Comments
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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 |2017-09-08T10:55:07+00:00October 14th, 2016|Breads, Sides & Salads, Recipes|0 Comments
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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 |2017-08-25T16:03:56+00:00September 19th, 2016|Breads, Sides & Salads, Recipes|0 Comments
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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 |2017-09-08T10:59:30+00:00June 17th, 2016|Endings, Recipes|0 Comments
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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 |2017-08-25T08:52:22+00:00June 8th, 2016|Entrees, Recipes|0 Comments
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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 |2017-08-25T16:02:19+00:00May 24th, 2016|Breads, Sides & Salads, Recipes|1 Comment
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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 |2017-08-25T08:52:22+00:00April 25th, 2016|Entrees, Recipes|0 Comments
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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 |2017-08-25T16:03:29+00:00April 9th, 2016|Breads, Sides & Salads, Recipes|0 Comments
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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 |2017-09-08T11:02:04+00:00March 29th, 2016|Recipes, Starters|0 Comments
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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 |2017-08-25T16:03:29+00:00February 5th, 2016|Breads, Sides & Salads, Recipes|0 Comments
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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 |2017-08-25T08:52:22+00:00January 6th, 2016|Entrees, Recipes|0 Comments
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