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

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 |2017-08-25T08:52:23-04:00April 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 |2017-08-25T08:52:23-04:00April 14th, 2015|Entrees, 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 |2017-08-25T08:52:23-04:00May 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 |2017-08-25T08:52:24-04:00April 1st, 2014|Entrees, Recipes|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 |2017-08-25T08:52:24-04:00September 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 |2017-08-25T08:52:24-04:00July 24th, 2013|Entrees, Recipes|0 Comments

Malaysian Marinated Blade-End Pork Chops

Although the ingredient list may look a bit daunting at first glance, it just consists of myriad spices that provide all the flavor to the pork. - bonnie Follow @BonnieBOTB "Malaysia is primarily a Muslim country, and the majority of the population does not eat pork, but a large non-Muslim ethnic minority called the Baba-Nyonya revere it," writes Bruce Aidells in his newest cookbook, The Great Meat Cookbook: Everything You Need to Know to Buy and Cook Today’s Meat. "Their cooking shows a strong influence from their Chinese ancestors, who were originally brought to Malaysia to work on the rubber plantations. This marinade is also great on pork back ribs [...]

By |2017-08-25T08:52:24-04:00July 14th, 2013|Entrees, Recipes|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 [...]

Frittata with Bacon, Spinach and Potatoes

Frittatas tap your creativity!  I hardly ever make the same frittata twice because I use what's leftover in my kitchen. Make this egg dish ahead, or just assemble it while friends are there. It's that easy! I recently had some friends in to watch an awards show; I decide to make my frittata ahead and serve it at room temperature between awards. I found two small Yukon Gold potatoes in my cupboard, a bag of baby spinach and cheeses in the fridge and some Applegate bacon in my freezer. That kitchen-tested recipe is included here. You don't need a recipe to make one. Just gather up the leftovers in your [...]

By |2017-08-25T08:52:25-04:00April 1st, 2013|Entrees, Recipes|0 Comments