Recipes

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 |2017-08-25T16:01:50-04:00November 12th, 2013|Recipes, Starters|0 Comments
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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
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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
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ilili’s Lebanese Thyme Salad

After dining at ilili on Fifth Avenue in NYC, I begged for their refreshing palate-cleansing salad, and tested it recently. This is my edited version. ilili’s Lebanese Thyme Salad 1 lemon 1 1/2 bunches parsley, stems removed 6 sprigs fresh oregano, stems removed 6 sprigs fresh thyme, stems removed 1 sprig fresh marjoram (optional), stems removed Two 5-ounce bags arugula 6 oz. pitted, halved Lebanese green olives* Dressing 1 tsp kosher salt ½ cup (4 oz) freshly squeezed lemon juice ½ cup (4 oz) extra virgin olive oil ¼ tsp white wine vinegar ¼ clove garlic minced 1/2 shallot, minced Crushed black pepper, to taste Zest** the lemon and put [...]

By |2017-08-25T16:03:29-04:00July 15th, 2013|Breads, Sides & Salads, Recipes|0 Comments
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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
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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 |2017-08-25T15:55:49-04:00July 6th, 2013|Recipes, Starters|0 Comments
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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 |2017-08-25T16:01:50-04:00July 5th, 2013|Recipes, Starters|0 Comments
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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 [...]

By |2017-08-25T16:03:57-04:00June 25th, 2013|Breads, Sides & Salads, Entrees, Recipes, Starters|0 Comments
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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 |2017-08-25T16:03:57-04:00June 16th, 2013|Breads, Sides & Salads, Recipes, Starters|0 Comments
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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 |2017-08-31T16:19:25-04:00May 13th, 2013|Recipes, Starters, xyz misc|3 Comments
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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 |2017-08-31T14:00:38-04:00April 17th, 2013|Food & Drinks, Recipes, Starters, xyz misc|0 Comments
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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 |2017-08-25T16:04:40-04:00April 16th, 2013|Breads, Sides & Salads, Recipes, Starters|0 Comments
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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
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Glazed Ham (Plus 21 Leftover Bonuses)

The house smelled as if I were cooking bacon, but actually I had just roasted and glazed a ham for the pot luck wine dinner.  A couple years ago, a group of us had made a barrel of Cabernet Sauvignon together at a local wine making facility (something I chronicled here, commencing with the crush of the grapes). This time — five years later — we gathered to share any leftover bottles of our wine and lots of memories. By the time my guest arrived, I was adding the glaze to my ham — something I prefer to do at the end, so it doesn't burn. I do, though, cut [...]

By |2017-06-15T08:20:00-04:00March 19th, 2013|Entrees|0 Comments
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Shells Stuffed with Fennel and Escarole

A magazine cover photo sparked my interest in creating this following recipe. That and my love of fennel, which was used to stuff the pasta shells. I decided to make it my own! This recipe is easy, but takes time. So only make these veggie-stuffed shells when you have time to spend in the kitchen! Consider it a wonderful way to spend a rainy or snowy day.  Every step is easy, but this is a multi-step recipe as you need to : Cook the vegetables Combine them with the cheeses and eggs Cook and drain the pasta Fill pasta with veggie mixture Put together. Combine...  collate... whatever you want to [...]

By |2017-08-25T08:52:25-04:00March 5th, 2013|Entrees, Recipes|0 Comments
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Balducci’s Little Italy: Spicy Chicken and Pasta

When I received a colander full of Balducci's "Little Italy" goodies, I challenged myself to use most all in one dish. The cherry-red colander included Mario Batali's tomato basil pasta sauce, Balducci's Alfredo sauce, Garfalo pastas, Balducci's balsamic vinegar, Balducci's olive oil and Grissini breadsticks. A gift basket Balducci's describes as everything needed for a feast evocative of the tastes and smells of the Tuscan countryside. So what to cook? A pasta dish using both tomato and Alfredo sauces. I searched the web for some inspiration, created a recipe using everything but the balsamic vinegar, and then invited some friends to dinner. Since I'm single, I try to do as [...]

By |2017-08-25T08:52:25-04:00February 19th, 2013|Entrees, Recipes|2 Comments
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Curried Pan-Roasted Chicken and Veggies

A friend raved about a curried chicken and veggies dish that she had made that week and sent me the recipe. I  — of course — edited it to my taste and invited some friends over to enjoy it with me. It's a one-dish simple to prepare entree, heavy on the veggies. Basically, you toss your chopped veggies with some oil, salt and pepper, then spread them on a rimmed baking sheet and roast. Then, you toss the boneless chicken thighs with some yogurt, oil, ginger, garlic and curry powder, place the chicken a top the partially baked veggies and bake! Curried Pan-Roasted Chicken and Veggies ½ pound sliced mushrooms [...]

By |2017-08-25T08:52:25-04:00February 5th, 2013|Entrees, Recipes|2 Comments
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Make-Ahead Ravioli Salad

Until recently, the Oscars had been my Superbowl. Nothing could have kept me — the Oscaraholic — from watching. But no longer, as in the past few years the show became incredibly boring. So this year, I decided to have a few people over to my pied-à-terre to watch my new Oscars... the Golden Globes. So what to serve? Since my place is very tiny  — about 500 square feet —  with a workable, but tiny kitchen  I wanted something that I could make ahead so I could enjoy the red carpet and awards with my guests. Perhaps a pasta salad with lots of veggies, I thought. I began looking [...]

By |2017-08-25T16:03:29-04:00January 22nd, 2013|Breads, Sides & Salads, Entrees, Recipes|0 Comments
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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 |2017-08-25T16:04:40-04:00January 8th, 2013|Recipes, Starters|1 Comment
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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 |2017-08-25T16:04:40-04:00January 8th, 2013|Recipes, Starters|0 Comments
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