Introducing Escarole + Pasta e Escarole + Escarole and Bean Soup

I was introduced to escarole by a Florida Italian neighbor of my folks. After cooking by her side for about a week, I began my love affair with this amazing veggie. This recipe (and the escarole and bean soup that follows next week)  are from that cooking orgy. Like other leafy greens, this lettuce-like veggie packs heaps micronutrients and fiber with few calories. Escarole is a relative to endive, radicchio and other bitter greens. Before using, be sure to rinse the escarole thoroughly in a few changes of water because it can be quite sandy, like leeks. For this recipe, no need to dry before using. Just leave the water [...]

By |2020-07-04T09:19:33-04:00July 8th, 2020|Entrees, Recipes|0 Comments

A Favorite One-dish Meal: Jambalaya

There are as many recipes for jambalaya as there are cooks. I add chicken and andouille; you might add duck, shrimp or other seafood and different smoked sausages. My hot-and-spicy version is based on the one in my first cookbook, “Rice,” published in 1991, Harmony Books, co-authored by Joanne Lamb Hayes. We lucked out, having Harriet Bell as our editor. Make this your own by adjusting the quantities and types of ingredients. Jambalaya is my favorite dinner-party meal because I can do most preparation ahead. I do so through the addition of the broth, finishing to that point shortly before my guests arrive. While everyone is enjoying a cocktail and [...]

By |2020-06-04T09:24:03-04:00June 15th, 2020|Entrees, Recipes|0 Comments

Choose Your Ingredients for This Macaroni Bake

On a Zoom call recently, someone mentioned baked ziti, which sparked memories of what Connecticut soccer moms' served when feeding a huge crowd of players and parents. That thought inspired me to create this recipe. Baked ziti can be quite forgiving, allowing you to vary the kind and quantity of ingredients. For this version, I cook the pasta in the sauce, lessening the cleanup.  If you have a large enough oven-proof skillet to fit all the ingredients — with space for the pasta to expand — use that. If not, use a 9 x 13-inch pan. For meat, I used the ground pork and andouille purchased at Union Square Farmers' [...]

By |2020-05-27T12:23:24-04:00June 1st, 2020|Entrees, Recipes|0 Comments

River Cafe Pasta With Cloumage

Trolling online for recipes to use the Cloumage® I received from a fellow Les Dames d'Escoffier board member, I tripped over one purportedly based on an entree from the River Cafe. If you've never been, the River Cafe at 1 Water Street at the Brooklyn Bridge Park, is magical in setting, food and service. Like most restaurants, it is now temporarily closed. The lushness of the entrance is reminiscent of entering a country club. Luxurious and green. Inside affords you breath-taking views of Manhattan.  From what I had read, their tagliatelle was made with lemons, crème fraîche, arugula and Parmesan. It's simple: you just combine the crème fraîche (or substitute) [...]

By |2020-05-24T11:22:40-04:00May 24th, 2020|Entrees|2 Comments

One of My Favorites: Greek-Style Rice Salad

My dear friend Amy Hoopes, president of Wente Vineyard, texted to say "I was on your blog and got inspired. We added cukes to your Greek rice salad and then paired it with Roasted Shrimp and a nice glass of Murrietas Well The Whip. Delish! ” The recipe she texted about is my Greek Rice Salad from  “Rice,” my first cookbook with Joanne Lamb Hayes. That recipe is posted here and on Parade.com. It’s one of my favorite warm-weather salads. Try it as a delicious accompaniment to grilled meats, or as a light spring or summer meal, especially when tomatoes are ripe. Serve along with some crusty bread. Here's a [...]

Minestrone: A Clean The Fridge Soup

Minestrone is an Italian vegetable soup with beans, pasta and veggies that's finished with grated Parmigiano Reggiano. The kinds of veggies and amounts are recommendations, which is why I call it a "clean the fridge" soup. Don't be put off by the length of the ingredient list. It's just a variety of herbs, beans and veggies. In this recipe, no need to pre-soak the dry beans as they will hydrate during cooking. That is if the beans are fresh. If you haven't a clue when you purchased them, the dried beans are still fine to use — but may take longer to rehydrate. You might soak those before beginning the [...]

By |2020-05-12T12:22:12-04:00April 29th, 2020|Entrees, Recipes|0 Comments

Roast Pork Tenderloin + Mise en Place; Juicing Lemons; Deglazing

Before starting this or any recipe, be sure to have all the ingredients on the counter. In French, this culinary phrase is mise en place meaning "set up" or everything in place. It's getting organized. Gather your ingredients, utensils and equipment and then pre-prep the ingredients (wash, peel, cut, chop, measure) before you begin. If you're missing something, you can figure out a substitute before you begin, not in the middle of cooking. Since you're heating the oven for the pork, might as well roast some veggies or potatoes at the same time. Check out: Crispy Fingerling Potatoes that can cook at the same temperature. QUESTIONS about this how to do [...]

By |2020-04-18T14:56:46-04:00April 21st, 2020|Entrees, Recipes, WOW|0 Comments

Greek Salad With Leftover Pork Tenderloin

Based on a salad recipe from my daily syndicated column, Express Lane Cooking (ELC),  which I'm proud to share was the world's first daily syndicated food column. It was gaining steam until 9/11, which was its demise like many others. In ELC, I divide the ingredients into Necessities (what you need to purchase or have), On Hand (ingredients generally in your pantry) and Not So Necessary (ingredients that you can add if you want to, yet they are not necessary for the success of the recipe). I thought of this recipe when looking for ideas for leftover pork tenderloin that I cooked earlier in the week. You can also make [...]

By |2020-04-12T08:51:44-04:00April 13th, 2020|Entrees, Recipes|0 Comments

Golden Portuguese Bean Soup + “Taste and adjust seasoning”

When living in Connecticut, I often had a soup party.  It was the way I found to serve a large crowd during winter. I'd have soup pots spread throughout the first floor kept warm on hot plates and on the stove. Each pot was surrounded by appropriate accouterments. Guests would have a mug to sample each of the soups. This Portuguese Bean Soup was always included. It's delicious and nutritious as its chockful of beta-carotene (vitamin A). And it's even better the next day. It's based on my recipe in “Beans” by me (Bonnie Tandy Leblang) and Joanne Hayes, Harmony, 1994. As in most soups, the quantities of fresh ingredients [...]

By |2020-04-18T14:43:25-04:00April 9th, 2020|Entrees, Recipes, WOW|2 Comments

Stocking Your “Pantry” During COVID-19 + Lentil Soup with Sausages

Wanting to feel both useful and helpful during this world-wide pandemic, I'm donning my RD (registered dietitian), cookbook author and former food editor hats to share shopping and cooking tips with you as we're all sheltering in place. I am also including a couple of already posted pre-quarantine and not-shared yet restaurant reviews when I send the NewsBite just for your reading and viewing pleasure. We all need diversions. To start, here's a list of what to buy at /order from the supermarket to keep on hand. Shelf-stable items (meaning they don't need refrigeration). Rice Beans and lentils (canned and dried) Grains, whole grain preferred (amaranth, barley, bulgur, farro, freekeh, quinoa, [...]

By |2020-04-05T11:29:35-04:00April 1st, 2020|Big Apple Life, Entrees, Rambling, Recipes|0 Comments

Make-Ahead Challah French Toast Casserole and Maple-Glazed Bacon

After attending an amazing brunch spread at Letty Gochberg's home, I requested her Challah French Toast casserole. This recipe is my version inspired by hers. It's a make-ahead dish — best done the night before serving — that just needs baking before company arrives. I served it at book group one evening along with some addictive Maple-Glazed Bacon.  I recommend for brunch or a light evening meal. Challah French Toast Casserole Butter for greasing the dish One 1-pound loaf challah, crust on, cut into 1-inch pieces 6 large eggs 3 cups half-and-half 1 cup milk 1/3 cup light brown sugar 2 teaspoons ground cinnamon, divided 1 teaspoon vanilla extract 1/2 [...]

By |2019-05-24T10:32:54-04:00June 4th, 2019|Entrees, Recipes|2 Comments

Rosemary Spatchcock Chicken from Hero Dinners: Complete One-Pan Meals That Save the Day

My food-friends Marge Perry and David Bonom — a hubby-and-wife team who develop recipes for magazines — just released Hero Dinners: Complete One-Pan Meals That Save the Day. The cookbook offers 100 recipes using a sheet pan or a skillet so you're not left with a sink full of pots and pans after making dinner. This Rosemary Spatchcock Chicken recipe uses a large skillet. Don't be put off by the seeming length of the recipe. It's really quite simple! This team just tells you everything you might need to know to prepare this with fabulous results. "We just love saying the word spatchcock," they wrote. "We know, it almost sounds [...]

By |2019-03-18T15:58:58-04:00April 10th, 2019|Entrees, Recipes|0 Comments

Sunday Clean-out the Fridge and Pantry “Stone” Soup

My fridge overflowed with excess veggies as I had stopped at Stiles, the Midtown West neighborhood farmer's market offering a wide variety of fresh produce at discount prices. It's a permanent yellow and white tent on West 52 where two stuffed bags of fresh produce has never cost me over $25. I was heading out of town to visit my grandkids necessitating using most all that was fresh in my fridge. I thumbed through some soup recipes, choosing an unusual Filipino recipe that used a whole jar of spaghetti sauce as my pantry overflowed with jars that were left after testing. As a food writer, I often get samples in the [...]

By |2019-01-20T09:45:07-05:00January 21st, 2019|Entrees, Recipes|0 Comments

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 |2018-03-02T12:06:45-05:00February 23rd, 2018|Entrees, 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 |2017-08-25T08:52:22-04:00June 8th, 2016|Entrees, Recipes|0 Comments

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 |2017-08-25T08:52:22-04:00April 25th, 2016|Entrees, 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 |2017-08-25T08:52:22-04:00January 6th, 2016|Entrees, 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 |2017-08-25T08:52:22-04:00December 10th, 2015|Entrees, Recipes|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 |2017-08-25T16:03:29-04:00August 26th, 2015|Breads, Sides & Salads, Entrees, Recipes|1 Comment

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 |2017-08-25T08:52:23-04:00June 10th, 2015|Entrees, Recipes|0 Comments