Recipes

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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Barefoot Sparkler

Consider serving this blend of pomegranate and lime juices with sparkling wine at your holiday gathering. This recipe is courtesy of Barefoot Bubbly Brut Cuvee. Barefoot Sparkler 1.5 ounces pomegranate juice 1/2-ounce lime juice 1/4-ounce simple syrup (equal parts sugar and water) 3 ounces sparking wine Lime Twist garnish Combine juices and syrup in cocktail shaker along with ice; shake in order to chill the contents. Strain into chilled champagne flute and top with sparking wine. Garnish with a lime twist for a festive decoration! - bonnie: This bubbly is a bargain for the $10 per bottle price. Try it on its own - it's dry and crisp with the [...]

By |2017-08-25T16:01:50-04:00December 24th, 2012|Recipes, Starters|0 Comments
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Fresh Blueberry and Cranberry Relish

Use this fresh berry relish — made from both blueberries and cranberries — as a side dish for your holiday dinner. Top turkey, pork or ham; add to sandwiched or just top vanilla ice cream, sorbet or frozen yogurt. Fresh Blueberry and Cranberry Relish 1 cup fresh blueberries 1 cup fresh orange juice 2 cups fresh cranberries 1 T orange zest 3/4 cup sugar 1 t vanilla Combine all ingredients in a medium saucepan over medium heat. Cook until the sugar dissolves and the berries soften, about 15 minutes. Remove from heat, cover and chill. Best made in advance to let flavors blend. Makes twelve 1/4-cup servings   Recipe and [...]

By |2017-08-25T16:03:57-04:00December 6th, 2012|Breads, Sides & Salads, Recipes|0 Comments
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Claire’s Moroccan Sweet Potatoes

Just in time for your holiday meal, this Moroccan recipe for sweet potatoes comes from Claire Criscuolo of Claire’s Corner Copia, a nationally acclaimed vegetarian restaurant in the heart of downtown New Haven. This healthful recipe is a great way to kick off the fall season as it's loaded with beta-carotine and fiber. Moroccan Sweet Potatoes Chef Claire Criscuolo, of Claire’s Corner Copia, New Haven 6 medium sweet potatoes, cut into 1-inch cubes 3 medium carrots, cut on the diagonal into ½ inch slices 1 large yellow onion, slice into ¼-inch rings ¼ cup olive oil 1 teaspoon cinnamon ¼ cup brown sugar 1 tablespoon vanilla extract ¼ cup golden [...]

By |2017-08-31T15:40:23-04:00November 20th, 2012|Breads, Sides & Salads, Recipes, USA Restaurants, xyz misc|0 Comments
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Emeril’s Cornbread and Andouille Dressing from Woman’s World

Deborah Woody wrote to us asking, "Emeril Lagasse did a creole cornbread/sausage dressing for Women's World weekly magazine for a Thanksgiving edition years ago. I can't find that recipe anywhere on line. Can you find it for me? I remember some of the ingrediants. Boxed cornbread mix, heavy cream, 1lb bulk sausage, jalepenos, green onions, bell peppers, niblet corn. You could do part of this dressing/stuffing mix ahead of time. Please help me. Thank you." We contacted Woman's World and got this recipe published in November 2003, when the entire Thanksgiving feast was Emeril's recipes. Enjoy.                      

By |2017-08-25T16:03:57-04:00November 14th, 2012|Breads, Sides & Salads, Recipes|0 Comments
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Stanley Dry’s Fried Pies

AVERY ISLAND, La. -- Stanley Dry doesn't remember the kind of fried pies his great-aunt Sallie Warnock -- or Miss Sallie, as she was known -- made him decades ago when he was growing up on Warnock Ranch between Coleman and Valera, near Abilene. But he recalls that they were plump with fruit, flaky and delicious -- and something he wanted to make himself in the future. These days, Dry is filling his fried pies with a purée of persimmons, figs, apricots, peaches, apples and any other fruit of his liking. They're so popular that when he's catering certain events at Marsh House here, he can't leave them off his [...]

By |2017-08-25T15:55:56-04:00November 6th, 2012|Recipes, Starters|0 Comments
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Curried Sweet Potato Apple Soup

As the chill of autumn settles in, nothing hits the spot like a warm bowl of Curried Sweet Potato Apple Soup! This spiced and naturally sweet soup made with nutrient-packed sweet potatoes is a hearty and healthy way to welcome the changing weather. CURRIED SWEET POTATO APPLE SOUP 2 large (about 1 pound) sweet potatoes 1 large (about 8 ounces) tart apple (such as fuji, honeycrisp, or gala) 1 tablespoon olive oil 1 large onion, coarsely chopped (about 2 cups) 2 to 3 tablespoons curry powder 14 to 14-1/2 ounce can vegetable broth (about 1-3/4 cups) 1-3/4 cups unsweetened apple juice 3/4 teaspoon salt 6-ounce container plain low-fat yogurt 3/4 [...]

By |2017-08-25T16:04:40-04:00October 22nd, 2012|Recipes, Starters|0 Comments
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Baba Ghanouge

This Mediterranean classic — courtesy of Alwadi Al Akdar — is easy to make at home. Baba Ghanouge 3 medium eggplants ½ cup tahini ½ cup plain yogurt Juice of 3 lemons, more or less to taste Salt to taste Pomegranate seeds, to garnish Extra-virgin olive oil, to drizzle Pita bread Char the eggplants on an open flame for about 15 minutes, or bake in a 400°F oven for about 30 minutes, or until very soft. Let cool slightly, cut each in half lengthwise, and spoon out the pulp. Discard the skin. Chop the pulp into very small pieces and combine in a bowl with tahini, yogurt, lemon juice and [...]

By |2017-08-25T15:55:56-04:00October 16th, 2012|Recipes, Starters|0 Comments
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Root Beer Pulled Pork

On a recent Guest Foodie post, Nancy Hopkins — Senior Deputy Food and Entertaining Editor, Better Homes and Gardens Magazine —  in response to a query about what she likes to serve when she entertains, mentioned  a long-roasted pork.  Here's the recipe -- unfortunately she didn't have a photo to accompany it. Root Beer Pulled Pork Root beer gives these slow cooked pork sandwiches rich color and pleasant sweetness. Prep: 15 minutes Cook: 30 minutes Slow Cook: 8 to 10 hours (low) or 4 to 5 hours (high) 1 2 1/2 to 3-pound pork sirloin roast 1/2 teaspoon salt 1/2 teaspoon pepper 1 tablespoon cooking oil 2 medium onions, cut [...]

By |2017-08-25T16:02:20-04:00October 5th, 2012|Breads, Sides & Salads, Entrees, Recipes|1 Comment
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Blazin’ Hot Bacon Dip

With tailgating season in full swing, here's a Blazin’ Hot Bacon Dip, complements of Smithfield bacon that you can make in just 10 minutes! Blazin’ Hot Bacon Dip 1/2 lb. bacon, cooked crisp and crumbled 8 oz cream cheese 10-oz. can of diced tomatoes with green chilies, drained 2 limes, juiced 1/2 chipotle pepper in adobo sauce, chopped 1 bunch cilantro, roughly chopped Salt and pepper to taste Place cream cheese, tomatoes, lime juice, chipotle pepper, cilantro, salt and pepper in the bowl of a food processor and pulse a few times to combine. Do not process until completely smooth, keep slightly chunky. Pour mixture into a mixing bowl and [...]

By |2017-08-25T15:55:56-04:00September 28th, 2012|Recipes, Starters|1 Comment
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Avocado Breakfast Burrito

Hurried mornings leaving you with no time for breakfast? Think again! Wrapped in a warm flour tortilla, filled with a ham and cheese scramble and freshly sliced avocados, this breakfast wrap is the perfect grab-and-go meal. Courtesy of Avocados from Mexico. Avocado Breakfast Burrito 6 large eggs Salt Freshly ground black pepper 1 tablespoon butter 4 (8-inch) flour tortillas, warmed* 4 slices ham (about 4 ounces) 4 slices sharp cheddar cheese (about 4 ounces) 1 fully-ripened avocado, halved, pitted, peeled and sliced 1/4 cup salsa In bowl, beat eggs with salt and pepper to taste. In large skillet over medium heat, melt butter; add eggs; cook and stir until set. [...]

By |2017-08-25T15:55:56-04:00August 29th, 2012|Entrees, Recipes, Starters|0 Comments
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Creative Uses for Hummus

Tribe Hummus  offers these simple suggestions for using hummus. Hummus Dressing – Salad dressing can get boring quickly. Try mixing 2 tbsp. of  Classic Hummus with extra virgin olive oil and lemon juice.  Sprinkle with some fresh cracked pepper. Hummus Deviled Eggs – Instead of using mayo in your deviled egg filling mixture, use  Spicy Red Pepper Hummus providing a flavor-filled treat with fewer fat calories. Stuffed Chicken with Hummus – For a fun twist on dinner, stuff your chicken cutlets with  Roasted Garlic Hummus and fresh spinach. Vegetarian? Substitute eggplant for the chicken! Hummus Veggie Burger – Frozen veggie burgers make an easy weeknight dinner. For an added kick, [...]

By |2017-08-25T15:55:56-04:00August 20th, 2012|Entrees, Recipes, Starters|0 Comments
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Felicity Huffman’s Can’t Get Enough Salad with Blackened Chicken

I met the delightful Felicity Huffman (one of the Desperate Housewives and wife of William H Macy) at a Dole luncheon on the rooftop of the Empire Hotel. She spoke about her Salad'tude (the current Dole salad marketing campaign)... Hers is "sweet and spicy with a cheesy sense of humor, chunky undertones, rich in love with low fat lips." Here's one of her recipes served at the luncheon. Can’t Get Enough Salad with Blackened Chicken 1 pound chicken breast tenders 1/4 c (4 T) butter, melted 2 T  blackening seasoning* 10-ounce package hearts of romaine 15-ouunce can black beans, drained 1/2 c sliced dried mango or 1 c fresh 1 [...]

By |2017-08-25T16:03:29-04:00June 20th, 2012|Breads, Sides & Salads, Recipes|0 Comments
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Bucatini with Brussels Sprouts, from Corkbuzz

The Tasting Table agrees with me as to their favorite Corkbuzz dish: the buttery bowl of bucatini with Brussels sprouts and chile oil. They like it with a glass of Trimbach Riesling Reserve with it -- which is why they the recipe doesn't contain the chile oil .... at least according to sommelier/owner Laura Maniec. "Chef Hayan drizzles chili oil at end as garnish... We left them off recipe for the purpose of pairing with the Trimbach but if you love the heat, just pair with a slightly sweet German Riesling," explained Laura. Here's the adapted recipe from Hayan Yi, Corkbuzz Wine Studio from their site that takes about 25 [...]

By |2017-08-31T16:19:36-04:00April 25th, 2012|Entrees, Recipes, Starters, xyz misc|1 Comment
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Mad Men’s Old Fashioned Cocktail

Even if you don't watch Mad Men, you've heard about the hot series based on life in the '60s and Don Draper, it's lead character. The series is so hot that clothing styles and the cuisine and cocktails of that era have returned to fashion. The Old Fashion — the  classic cocktail made using Four Roses bourbon — is featured in the new Mad, Mad, Mad, Mad Sixties Cookbook by Rick Rodgers. According to Rick, "It's called an Old-Fashioned because it is the original cocktail recipes: whiskey, sugar and bitters." Serve his Old-Fashioned to friends while watching Don Draper and gang on Sunday evenings. Will Betty trim down? Will she [...]

By |2017-08-31T16:19:36-04:00April 22nd, 2012|Recipes, Starters, xyz misc|0 Comments
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Lost Boys Cocktail

Just attended a "Destination DC's 2012 New York Media Reception," where I met Derek Brown, owner of the Columbia Room in Washington, D.C. He was serving a  cocktail, made with Bowmore Single Malt Scotch —that was well blended,  not too sweet. I asked Derek for the recipe to share. I also took a photo so the two bitters he used, so it might be easier to find them! Lost Boys Cocktail 8-10 oz. Rocks Glass 2 oz Smoky Scotch 1/2 oz Honey Syrup (made with 2 parts honey, 1 part water) Dash Xocolatl Mole Bitters Dash Orange Bitters 2 Orange Peels (2" x 3/4") Combine ingredients in mixing glass with [...]

By |2017-08-31T16:19:37-04:00April 3rd, 2012|Recipes, Starters, xyz misc|0 Comments
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Pumpkin Ravioli with Salted Caramel Whipped Cream Won A Million Bucks

Christina Verrelli's Pumpkin Ravioli with Salted Caramel Whipped Cream was the winner of a million dollars at the Pillsbury Bakeoff last month in Orlando. Martha Stewart announced all the winners live on her television show broadcast from the Bakeoff. Martha first awarded the four category winners of which Christina was won in the Sweet Treats category. The other winners included Maria Vasseur from Valencia CA won Breakfast and Brunches for her Sausage-Pomodoro Brunch Bake; Terri Sherman from Palos Heights, IL won Entertaining Appetizers with her Asparagus, Artichoke and Red Pepper Pizza and Donna Wolfe of Hamilton, NJ won Dinner Made Easy for her Chicken Empanada Cones. For recipes and photographs [...]

By |2017-08-31T16:19:37-04:00April 2nd, 2012|Endings, Other happenings, Recipes, xyz misc|0 Comments
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Chimichurri

In a newsletter I received from Kardea Gourmet recently, I saw this simple recipe for chimichurri — an herb-oil sauce to add flavor to foods used widely in Argentina. Thought I'd share it! Traditionally it's used for grilled meats — especially steak, but you can also use it on vegetables and fish, as a garnish to soups or hummus, and to moisten sandwiches. Quick to make, stores up to five days, and adds zest to any meal. Chimichurri 1 bunch cilantro or parsley, well rinsed 4 cloves garlic, chopped 1/2 c extra virgin olive oil 1⁄3 c sherry wine vinegar (or any other) 1⁄4 c water Finely chop cilantro, then add [...]

By |2017-08-25T16:03:58-04:00March 18th, 2012|Breads, Sides & Salads, Recipes|0 Comments
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Food and Film

As one might guess, Film Movement, a company dedicated to distributing the best award-winning films from the world’s top film festivals, loves learning about different cultures. But that doesn’t mean only movies… Each month, Film Movement releases a new film on DVD to its club members to own, and pairs it with a special delicious recipe via a monthly newsletter. January's recipe of Algerian Spiced Potato Cakes goes with that month's film selection of  Free Men directed by Ismaël Ferroukhi. It's  from "North African Cooking : Exotic Delights from Morocco, Tunisia, Algeria and Egypt" by Hilaire Walden, In German-occupied Paris, a young unemployed Algerian named Younes (played by break-out star, [...]

By |2017-08-31T16:19:38-04:00February 26th, 2012|Other happenings, Recipes, Starters, xyz misc|1 Comment
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Avocado Dipping Sauce

Use this quick and easy sauce as a dip for Superbowl Sunday. Serve with fresh veggies (carrot, celery, tomato, jicama, fennel, bell peppers), fresh or fried shrimp, Buffalo wings, seasoned fries or chips made from regular or sweet potatoes, taro or other vegetables. You can make the sauce up to 4 hours ahead of time, and refrigerated in an airtight container until ready to serve. Hass Avocado Dipping Sauce 2 ripe, fresh Hass avocados, peeled and seeded 1 cup low fat sour cream 2 T (or to taste) lime juice Zest from 2 limes, optional Salt, to taste Place avocados, sour cream, lime juice and zest in the work bowl [...]

By |2017-08-25T15:55:57-04:00January 30th, 2012|Recipes, Starters|1 Comment
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