Recipes

“The New Book of Soups” by the Culinary Institute of America

The Culinary Institute of America (the food CIA) has updated one of their cookbooks to create The New Book of Soups (Lebhar-Friedman $35.00) with over 160 new and improved, recipes created by the chefs at The CIA. Here's a sample recipe, it's for Callaloo - the greens of the taro root,  popular in the Caribbean, where it is cooked and eaten in much the same way as collard or turnip greens are in the Southeastern United States. You can purchase Callaloo at Caribbean markets — or substitute spinach. Callaloo 5 oz slab bacon, rind removed, cut into small dice 3/4 c minced onion 2 garlic cloves, minced 2 qt chicken [...]

By |2017-08-31T16:20:20-04:00March 19th, 2010|Foodie Interviews, Recipes, Starters, xyz misc|0 Comments
Read More

Sabra Hummus: Mediterranean Pizza

Here's a Greek version of our American classic. It's quick and easy using Sabra hummus! Mediterranean Pizza Preheat oven to 450°F. Spread 1 cup Sabra hummus (any flavor) on to a whole-wheat prepared pizza crust. Top with 1/2 pound crumbed feta, 1 large sliced tomato and 1/2 cup chopped fresh (or a scant tablespoon dried) oregano. Cook for 10 minutes. Serve hot . Makes 4 servings - courtesy of Sabra Hummus

By |2017-08-31T16:20:20-04:00March 18th, 2010|Recipes, Starters, xyz misc|2 Comments
Read More

Buffalo Chicken Dip

Though my company's office parties have definitely provided more than a few funny stories over the years, there is one thing in particular that I will always remember from one year's party. Or, more specifically, something that I will never let the office forget A colleague of mine, Alberta, brought her contribution to the annual holiday party.. and appetizer.. buffalo chicken dip. Now, apparently this dish is popular in certain circles, but to my knowledge at that time, is was something completely new! Buffalo chicken dip, if you haven't already guessed, is a dip that is made from (essentially) ground up buffalo chicken. It is divine, it is to die [...]

By |2017-08-31T16:20:20-04:00March 16th, 2010|Recipes, Starters, xyz misc|4 Comments
Read More

Salad of Warm Bijou Goat Cheese with Red Wine Endive Compote

This Salad of Warm Bijou Goat Cheese with Red Wine Endive Compote appeared on Bart Vandaele's menu at the Belga Cafe, Washington, DC. To Make Red Wine Endive Compote: Melt 1 ½ T unsalted butter in large saucepan, add and sweat  5 medium, thinly sliced red onions and 3 Belgian endives, julienned until slightly translucent. Add 3/4 c red wine vinegar and cook until most of the liquid reduced by about half and is glazed on the onions and endive. Remove from the heat and season with salt and pepper to taste. Set aside; allow to cool. Slice 4 Vermont Butter & Cheese Company Bijou, aged goat cheese medallions, in [...]

By |2017-08-31T16:20:21-04:00March 10th, 2010|Breads, Sides & Salads, Recipes, xyz misc|0 Comments
Read More

Brown Rice: Andouille and Chicken Jambalaya

Having received some Just BARE chicken to test, I looked around the kitchen — in the closets, fridge and freezer — to figure out what I wanted to make for dinner. In the freezer, I found some Niman Ranch andouille sausage ($4.99-$6.99 for a 12-oz package) and some Uncle Ben's Brown Rice ($3.29 per 2-pound bag)...and voila! jambalaya popped into my head. Once that was decided, I called some friends to come enjoy, set the dining room table and brought in some wood to start a fire in the fireplace. Here's that chicken, sausage brown-rice jambalaya, adapted from the Andouille Jambalaya from my "Rice" cookbook. Andouille and Chicken Jambalaya Heat [...]

By |2017-08-31T16:20:21-04:00March 2nd, 2010|Entrees, Food & Drinks, Recipes, xyz misc|0 Comments
Read More

Kitchen Challenge: Baked Alaska

There are certain dishes that I've just never gone near. It's not that I won't eat them (I'll eat anything), it's that I'm not going to try and make it myself. Blowfish, for example.. if cut incorrectly, can kill you... so I'll leave dishes with that ingredient to the trained chefs. My home kitchen is a place for many experiments, but some creations just seem either to dangerous or like too much work! For me, desserts in general always seem a daunting task. There's so much mixing and measuring, kneading and rolling, crimping and icing. It can be such a tiring endeavor, that I often leave it to a restaurant's [...]

By |2017-08-31T16:20:22-04:00February 23rd, 2010|Endings, Recipes, USA Restaurants, xyz misc|2 Comments
Read More

Tabasco Sauce: Muffuletta

With Mardi Gras on mid-February, here's a recipe for muffuletta straight from the Big Easy (AKA New Orleans) and the makers of Tabasco brand pepper sauce. Muffuletta, a classic New Orleans party food since the early 1900’s, is said to have been invented by a grocer in the New Orleans French Quarter. Although there is longstanding discrepancy among New Orleanians about who makes the best Muffuletta, this version is sure to be a crowd pleaser. Muffuletta Preheat oven to 400° F. Combine 1/2 cup mayonnaise, 1 t Tabasco sauce and 1 crushed garlic clove in small bowl to make the garlic aioli; stir until well blended. Combine 1 cup finely [...]

By |2017-08-31T16:20:23-04:00February 10th, 2010|Breads, Sides & Salads, Recipes, xyz misc|0 Comments
Read More

Agave Syrup Winter Cocktails

Sweet treats don't always have to have so much sugar. Agave has been around for thousands of years, but its been just recently that Americans have really started taking advantage of this plant. OK, you're right, we have been drinking tequila for many years, that is true... but it's the sweeter side of Agave that many people are now discovering. Agave nectar is produced from the juice of the Agave plant; filtered, then heated, the juice is concentrated into a syrup-like liquid resembling a watery honey. The syrup can be used as a very simple substitute for any sugar addition. There are a number of agave syrups out there (Xagave [...]

By |2017-08-31T16:20:23-04:00February 8th, 2010|Food & Drinks, Recipes, Starters, xyz misc|1 Comment
Read More

Pace Picante: Sweet & Spicy Barbecued Brisket

Just in time for your Super Bowl XLIV party. Sweet & Spicy Barbecued Brisket Season 1 trimmed beef brisket (about 5 pounds) with 1 T garlic powder and freshly ground black pepper to taste. Place into a 3-quart shallow baking dish. Stir 2 cups Pace Picante sauce, 1/2 cup packed brown sugar and 1/2 cup Worcestershire sauce in a small bowl and spread over the beef. Cover and refrigerate overnight. The next day, bake the beef, covered, at 300°F. for 4 1/2 hours or until the beef is fork-tender. Slice or shred the beef and serve on sandwich buns with the sauce. Makes 10 servings - from Pace Picante

By |2017-08-31T16:20:24-04:00February 2nd, 2010|Breads, Sides & Salads, Entrees, Recipes, xyz misc|0 Comments
Read More

Julia vs Julia

Most foodies have likely heard of Julie & Julia by now; a recent film with Meryl Steep depicting the immortal Julia Child and Amy Adams playing Julie Powell, a woman on a quest to cook her way through Child's best dishes. I admit I'm a Julia Child fan. (There is even a famous photo in our household of yours truly as a baby, in the arms of the one and only Ms. Child.) With the movie so popular and so much press about Julia recirculating, I came across an article juxtaposing two 'great' tarragon chicken recipes... one from Julia Child and one from Meryl Streep. It's real Julia vs. screen [...]

By |2017-08-31T16:20:27-04:00December 1st, 2009|Breads, Sides & Salads, Entrees, Foodie Interviews, Recipes, xyz misc|Comments Off on Julia vs Julia
Read More

The Bloody Mary, 75 Years Old

On October 5th, right after New York City’s mayor, Michael R. Bloomberg declared it Bloody Mary Day,  I — and about a hundred others — were invited by Paul Nash ( the general manager of the St. Regis Hotel in New York City)  to celebrate the 75th anniversary of the Bloody Mary at the  King Cole Bar. According to the folks at the St. Regis, the drink began as the “Red Snapper” cocktail in 1934 when bartender Fernand Petiot concocted it for one of his vodka-loving clients who asked him to recreate a tomato juice cocktail he'd had in Paris. At that time, the name “Bloody Mary” was deemed too [...]

By |2017-10-22T15:02:20-04:00October 15th, 2009|City Bites, Rambling, Recipes, Starters, USA Restaurants|0 Comments
Read More

Barilla “Whole Grain Pasta 101” Cooking Class

I never miss an opportunity when invited to partake in a cooking class, as I always learn something. And I enjoy the camaraderie of cooking with others, especially when someone else does the prep and clean-up. Last month I attended Barilla's "Whole Grain Pasta 101" Cooking Class held at the Institute for Culinary Education (ICE) in Manhattan. Before we began cooking, we learned about Barilla's whole grain pasta while sipping prosecco and nibbling antipasto of chunks of fresh parmigiano reggiano and proscuitto. Yes, life is good. We then donned our aprons and chef's hat while Barilla's Executive Chef, Lorenzo Boni walked us through the two recipes we were about to [...]

By |2017-08-31T16:20:33-04:00September 7th, 2009|Entrees, Recipes, xyz misc|1 Comment
Read More

$25,000 Sandwich Contest

Sorry for the late notice, There is little more than a a few weeks left to enter. I wanted to let every sandwich lover out there know about a pretty fun contest being sponsored by Mezzetta’s (amazing company that is known for their olives, peppers and specialty italian foods). Mezzetta's Make That Sandwich contest is looking for the best sandwich inspiration you can provide and will reward a winner with $25k and a trip to Napa! To enter online, log on to www.mezzetta.com and look for the Contest entry icon. Fill in the entry form, including your original recipe, and follow the on screen directions to submit. Online entries must [...]

By |2017-09-01T16:50:46-04:00August 28th, 2009|Breads, Sides & Salads, Food & Drinks, Recipes|0 Comments
Read More

116 Crown: Cocktails From Classic to Contemporary

116 Crown's maestro mixer John Ginnetti held a master class and cocktail tasting at his restaurant last week during the International Festival of Arts & Ideas. "All cocktails basically have three components," explained John, "a base, a modifying agent and something additional either for flavor or to smooth the mix." For a martini, that's the gin, vermouth and a twist. While he discussed the fine art of making cocktails, two of the restaurant's bartenders busily mixed all six variations for tour participants (over 21, of course). We sampled the classics — a champagne cocktail, martini, and original rye sour — to the truly contemporary — a monza, corpse reviver and [...]

By |2017-08-31T16:20:40-04:00June 26th, 2009|Recipes, Starters, USA Restaurants, xyz misc|0 Comments
Read More

From Iberia to Latin America: First Stop Ibiza Restaurant

The Foodie tours have commenced with the first of seven — for the International Festival of Arts & Ideas 2009 — held on Saturday June 13. Flavors from Iberia to South America's first stop was Ibiza, 39 High Street, New Haven (203.865.1933) hosted by owners Juan Carlos Gonzales and his wife Maria. Chef Manuel Romero demonstrated vieiras (scallops). Specifically Seared George Bank sea scallops with asparagus, butternut squash, grape tomatoes in a potato foamy emulsion. The chef first lightly seasoned the scallops with a pinch of salt and then seared them in extra virgin olive oil; he set them aside as he added thinly diagonally sliced asparagus, diced butternut squash [...]

By |2017-08-31T16:20:41-04:00June 15th, 2009|Foodie Interviews, Other happenings, Recipes, USA Restaurants, xyz misc|0 Comments
Read More

Elise Lalor Won The Judge’s Choice Award of $10K for her Butterflied Chicken with Herbs and Sticky Lemon

Elise Lalor of Issaquah (WA) cooks like most cooks do. "I just happened to have lemons so I used them," she responded when asked why she topped her butterflied chicken with thinly sliced lemons. Elise added the lemons, then brushed them with a blend of honey and chipotle as a final touch to her chicken, resulting in a sweet, but spicy topping. Elise's Butterflied Chicken with Herbs and Sticky Lemon was the Judge's Choice at the finals of the 48th National Chicken Cooking Contest in San Antonio (TX) earlier this month. Here's her $10,000 winning recipe for you to try at home: Butterflied Chicken with Herbs and Sticky Lemon Sprinkle [...]

By |2017-08-31T16:20:43-04:00May 8th, 2009|Entrees, Other happenings, Recipes, xyz misc|0 Comments
Read More

Brigitte Nguyen won $50K for her Chinese Chicken Burgers with Rainbow Sesame Slaw

This past weekend in San Antonio (TX) 28-year-old Brigitte Nguyen won first prize of $50K in the 48th National Chicken Cooking Contest for her Chinese Chicken Burgers with Rainbow Sesame Slaw. And, the $50K wasn't the only exciting thing to happen to Bridget this month.  Her beau (now fiancé) Michael Prather asked her to marry him by spelling out "Will you marry me?" on a Scrabble board. Micheal (who was in tears at the press conference) had told her to follow her dreams — which is exactly what's she now doing. Bridget was recently also in a Food Network competition When asked how she'd spend her prize money, Bridget responded, [...]

By |2017-08-31T16:20:44-04:00May 6th, 2009|Breads, Sides & Salads, Entrees, Other happenings, Recipes, xyz misc|2 Comments
Read More

The Cooking School at the “Ranch” AKA Rancho La Puerto

Earlier this year, I returned to the ranch — that's Rancho La Puerta in Tecate, Baja California, Mexico, one of the top ten destination spas in the world. (The top one I haven't yet experienced is almost in my backyard: the Mayflower Inn and Spa, Washington, CT) I had first learned about The Ranch (as it's lovingly referred to by attendees) from my friend Richard Braun, who each July heads there for a week with his wife Liz Forgang. This summer will be their 22 year.  I had to try it. There's nothing not to like on the 3000-acre ranch  — other than no vino with meals! A week at the [...]

By |2017-08-25T15:56:06-04:00April 3rd, 2009|Recipes, Starters|2 Comments
Read More

Recipes for Melissa’s Baby Dutch Yellow Potatoes

As a food writer, companies always email me with details of new products, which is how I learned about Melissa's Baby Dutch Yellow Potatoes. Melissa’s has always carried different types of baby potatoes, but  the Dutch Yellow Potatoes stood apart from the rest and became our best selling specialty potato, emailed Robert Schueller, publicity director for Melissa's public relations. I had to try these potatoes that he described as  tasting “buttery” and moist. The day I received them, I was brain-dead from intense contract negotiations so I tootled around the web looking for cooking ideas to spark my creativity. I tripped over Heidi Swanson’s 101 Cookbooks site with a recipe [...]

By |2017-09-01T16:49:45-04:00March 26th, 2009|Breads, Sides & Salads, Entrees, Recipes|7 Comments
Read More

Heirloom’s Macaroni and Cheese (New Haven’s Sneak Peak Week)

In the past couple of weeks, I've posted a few TidBites about Sneak Peak Week in New Haven (a preview to the summer's International Festival of Arts & Ideas) and mentioned the restaurant tours. I've been remiss at not yet detailing what the tours are about. They are fun, informative and delicious. For each tour, three restaurants are lined up to share tastes of their cuisine. A group of no more than 30 people travel from one restaurant to the other where the chef dialogues with participants, sharing info on the restaurant and menu items, while doing a cooking demonstration for the group. Participants then get to sample what the [...]

By |2017-08-31T16:20:48-04:00February 16th, 2009|Breads, Sides & Salads, Entrees, Foodie Interviews, Recipes, xyz misc|1 Comment
Read More
Copyright 2012 - 2021 BiteOfTheBest | All Rights Reserved
Toggle Sliding Bar Area
Go to Top