Recipes

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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Southern Italian Fondue (Bagna Calde)

Thinking about garlic reminded me of a favorite dish for easy entertaining I featured almost 30 years ago after having met an Italian home cook who did amazing things with escarole ... and, of course, garlic. I recalled the concept of the Southern Italian Fondue, a communal meal, with the ingredients cooked at the table in a similar manner to a Mongolian Hot Pot. Instead of broth, though, the ingredients are submerged in garlicky oil bath — bagna calde or "hot bath." To the files I went, digging through for my newspaper clippings from long ago. I found the exact recipe published in April 1983 to share! I liked this [...]

By |2017-08-25T08:52:27-04:00January 11th, 2012|Entrees, Recipes|0 Comments
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“Armadillo” Rosemary Roasted Potatoes

At a recent dinner party, my friend Sharon's crispy potatoes had everyone talking. They were thinly cut potatoes, left whole so they fanned out on baking resulting in crunchy slices. Which is what everyone liked a potato to be. I decided to try to replicate them recently when I was in Atlanta preparing — with Bryan — our Thanksgiving feast. I carefully sliced each potatoes at close intervals, trying not to cut through the bottom; sprinkled them with olive oil, freshly ground pepper, kosher salt and crushed rosemary and baked until crispy. I served the potatoes on a bed of caramelized onions and garlic. They were a huge hit! Holiday dinner [...]

By |2017-08-31T16:19:39-04:00December 6th, 2011|Breads, Sides & Salads, Recipes, xyz misc|4 Comments
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Deep-Dish Potato Torta with Peppers and Olives

Try this make-ahead meatless dish for a weekend brunch, picnic or tailgating, as this is good either hot or at room temperature. To simplify, just drained, jarred roasted peppers. Deep-Dish Potato Torta  with Peppers and Olives 2 pounds peeled potatoes, halved, steamed and cut into thin sliced 3 bell peppers (orange, red and yellow), roasted, skinned and sliced 1 small onion, peeled and thinly sliced 1 cup thinly sliced, coarsely chopped fennel (white bottom part only) 1 tablespoon extra-virgin olive oil 3 tablespoons basil pesto ¾ pound thinly sliced part-skim mozzarella or fontina cheese, divided ¼ cup shredded manchego, Romano or Parmesan cheese, divided 3 tablespoons pitted, chopped Kalamata olives [...]

By |2017-08-25T16:03:58-04:00September 25th, 2011|Breads, Sides & Salads, Entrees, Recipes|0 Comments
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Express (aka Quick!) Linguine with Broccoli di Rabe

An express — quick-to-prepare pasta recipe. Express Linguine with Broccoli di Rabe Cook 1/2 pound sliced hot or sweet sausage in large skillet over medium heat, turning often until browned, about 5 minutes. Add 3 cloves minced garlic and cook 1 minute until garlic is fragrant. Add 1 pound broccoli di rabe, trimmed and cut into 3-inch pieces; stir 1 minute, then add 1/2 c water or chicken stock. Turn heat to low, cover and cook 6 to 8 minutes, stirring occasionally. Uncover and increase heat to high for 1 to 2 minutes to evaporate/cook off some of the pan juices. Season with salt and pepper to taste. Serve over [...]

By |2017-08-25T08:52:27-04:00September 18th, 2011|Entrees, Recipes|0 Comments
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Woman’s World Wild Strawberry Cake

Millie Lambert requested, " Hi,I made a cake from the front of woman's world back in May(I think) I loaned the mag.to someone and didn’t get it back.I wonder if someone has the recipe it was a lemon cake and the picture was on the cover." Our BiteoftheBest.com team contacted Woman's World and got the recipe for her. Here it is:

By |2017-08-31T16:19:44-04:00September 5th, 2011|Endings, Recipes, xyz misc|0 Comments
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Express (aka Quick!) Tortellini in Fresh Tomato Sauce

An express — quick-to-prepare — tortellini recipe, using 1 package (9-ounces) of tortellini cooked in salted water until al dente. Before draining, save about 1/4 cup of the pasta cooking water to add — if desired — one tablespoon at a time to thin your “sauce” to the right consistency. The consistency is entirely up to you! Fresh Tomato Sauce: Sauté 2 cloves minced garlic in 3 T olive oil until softened. Add 1 cup chopped fresh tomatoes, a pinch of salt and freshly ground black pepper to taste, cooking until the tomatoes begin to soften, about 3 minutes. Toss with the cooked tortellini. Garnish with 1/4 cup fresh chopped [...]

By |2017-08-25T08:52:27-04:00July 15th, 2011|Entrees, Recipes|0 Comments
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Chocolatini

Eric's personal recommendation for using Godiva Chocolate Infused Vodka in a cocktail: Chocolatini 1/2-ounce Godiva Chocolate Infused Vodka 1 1/4 ounces Kahlúa 1 1/4 ounces dark crème de cocoa Shake all ingredients, with ice, in a cocktail shaker. Strain into a chilled martini glass. Optional decadence - as in photo - garnish with a truffle!

By |2017-08-25T16:01:51-04:00July 13th, 2011|Recipes, Starters|0 Comments
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Watermelon and Feta Salad

I had forgotten about this delicious refreshing salad until I saw it in a recent Oldways Mediterranean Foods Alliance newsletter. Each Friday the organization shares a recipe that reflects the Mediterranean diet. (To learn more about that way of eating just click here.) Serve that to accompany any grilled meat, fish or poultry. Watermelon and Feta Salad 1/3 cup extra-virgin olive oil or fiery chili-infused extra-virgin olive oil Juice from half a lemon (or lime) Salt and freshly ground pepper 1 medium watermelon, cut into 1- inch cubes 1 cup pitted Kalamata olives 10-ounces feta cheese, cut into cubes 1/3 cup paper-thin slices red onion 1 cup chopped fresh mint, [...]

By |2017-08-31T16:19:49-04:00June 20th, 2011|Breads, Sides & Salads, Recipes, xyz misc|0 Comments
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Royal Wedding Cake

Prince William selected this Chocolate Biscuit Cake for the cake for his upcoming royal wedding on April 29. The recipe for this appears in Royal Chef Darren McGrady's "Eating Royally" as it is William's grandmothers favorite cake. According to the McGrady, "Her Majesty the Queens favorite afternoon tea cake by far. This cake is probably the only one that is sent into the Royal dining room again and again until it has all gone." Chocolate Biscuit Cake Butter for greasing the ring plus 1 stick butter, softened 1/2 cup granulated sugar 4 ounces dark chocolate, melted 1 egg 8 ounces Rich tea biscuits, broken into almond-size pieces 8 ounces dark [...]

By |2017-08-31T20:51:53-04:00April 20th, 2011|Endings, Recipes|0 Comments
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Hearts of Palm at Jerry’s Restaurant

It’s rare for a side dish to be so exceptional that it becomes the standout of the meal, let alone a restaurant; but Chef Bridget Burns at Jerry’s in Winnetka serves a Hearts of Palm Salad so innovative that it takes center stage. With only eight ingredients, Chef Burns is able to create an wonderfully easy, gourmet addition to her menu. The salad is warm, including browned hearts of palm blended with chopped anchovies, fresh garlic, leeks, chili flakes, all topped with shaved parmesan cheese. Jerry’s is known though for their seasonal menus, so you might want to act fast if this new dish is definitely one you don’t want [...]

By |2017-08-31T15:37:33-04:00April 2nd, 2011|Breads, Sides & Salads, Recipes, Starters, USA Restaurants, xyz misc|1 Comment
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Express (aka Quick!) Mediterranean Tortellini with Smoked Mozzarella

An express — quick-to-prepare — tortellini recipe. Mediterranean Tortellini with Smoked Mozzarella: Sauté 1 medium-sized sliced onion in 2 T olive oil until golden, about 5 minutes. Add 1 cup halved grape tomatoes and 1 minced clove garlic; cook 1 to 2 minutes. Add 1/4 cup dry white wine, cook 1 minute, then add 1/2 cup minced parsley, 1/2 cup minced basil, 1/3 cup minced Kalamata olives, 1 t oregano and freshly ground black pepper to taste. Simmer for 5 minutes, stirring occasionally, then add cooked tortellini. Add 1/2 pound diced smoked mozzarella and remove from heat. Season with salt and pepper to taste.

By |2017-08-25T08:52:27-04:00March 24th, 2011|Entrees, Recipes|0 Comments
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Blueberry Bliss

Violet, you're turning voilet! What is bite-sized, bright blue, round and sweet? Give up? Probably not, as there are few items on earth that match this description. You've guessed it, it's a smurf. Well, maybe not, but other than smurfs, could there be a more perfect treat for kids than fresh blueberries? Put your greasy hand down Chester Cheetah. Nobody wants your orange filth. Blueberries are delicious, in fact you can probably fool little kids into thinking they're candy (well, almost). Who cares what they think anyhow, you're the parent! Get in there and raise healthy kids. Blueberries are powerful little packets of nutrition. As well as being a rich [...]

By |2017-08-31T16:19:53-04:00March 18th, 2011|Endings, Food & Drinks, Recipes, xyz misc|0 Comments
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Coffee 2.0

Is an espresso just too much liquid for you? Seems the five-hour energy craze has taken over from the 8-minute ab craze and coffee is being left in the dust. That is, until a new hero emerged, taking on the convenience of weird vitamin-infused superliquids and giving coffee another chance. Welcome to Coffee 2.0 Java Juice is a 100% liquid, organic, gluten, coffee concentrate. Oh yes, we've gone through the looking glass. Single-serve, no mess, no cleanup, no machines. No chemicals or additives, zero fat and sugar-free. Java Juice is made in the USA from organic Arabica beans. And they're even 'greeny'; Java Juice contains no chemicals or preservatives and [...]

By |2017-08-31T16:19:53-04:00March 15th, 2011|Food & Drinks, Recipes, Starters, xyz misc|1 Comment
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Tequila Cocktails for Fat Tuesday Celebration

On March 8th, Bourbon Street (NoLA )will overflow with booze and beads as Americans celebrate “Fat Tuesday.” If you can't make it to the French Quarter, get a taste of the Big Easy with these festive cocktails. The Big Easy Refreshing, yet potent, this simple drink has the flavors and energy of Mardi Gras. ½ cup ice 2 parts 1800 tequila 2 parts champagne 1 part cranberry Juice In a shaker, combine tequila, passion fruit syrup, and lime juice. Shake well and pour mixture into a glass of ice. Top with champagne and stir. Garnish with mint leaves. Agave Jazz Julep Inspired by kitchens in the Deep South and a [...]

By |2017-08-31T16:19:54-04:00March 8th, 2011|Recipes, Starters, xyz misc|0 Comments
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Easy-to-Make Banana Chocolate Chip “Bread”

A delicious use for those overripe bananas! Easy-to-Make Banana Chocolate Chip “Bread” Place 3 overripe bananas, 1 T fresh lemon juice, 1 c sugar, 4 ounces (1/2 cup) butter and 2 eggs in the bowl of a food processor fitted with the steel blade; process until the mixture is well blended. Add 2 c all-purpose flour, 1 1/2 t baking powder, 1/2 t baking soda and a pinch of salt; pulse just until the flour’s mixed in. Scrape the sides of the bowl with a rubber spatula; pulse once more. Add 1 c (or 1 1/2 c if you like it extra chocolatey) semi-sweet chocolate chips or chunks; pulse once [...]

By |2017-08-31T16:19:54-04:00March 7th, 2011|Endings, Food & Drinks, Recipes, xyz misc|1 Comment
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Caseus Fromagerie Bistro

Bon Appétit occaisionally rounds up a variety of not-to-be-missed specials from restaurants across the country. And what kind of New Haven born son would I be if I didn't point out a hometown star, Caseus Fromagerie Bistro. The restaurant was highlighted for their Arctic Char with Cucumber-Feta Relish and Jalapeño-Goat-Cheese Hush Puppies. Bon Appétit said, “Want to grab a bottle of olive oil and lunch? Then stop by Caseus, a cheese shop/bistro combo. The place is named for drained, pressed milk curds—and the folks here do know their cheese. The shop carries more than 100 artisanal varieties, which show up on the bistro menu. In this recipe, goat cheese adds [...]

By |2017-08-31T16:19:55-04:00February 22nd, 2011|Entrees, Recipes, USA Restaurants, xyz misc|0 Comments
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Hot Toddy

Quick, easy and delicious is this hot toddy recipe, made with cranberry juice, apple cider and... tequila. It's sure to cure anyone’s winter blues. Hot Cran-Apple Toddy 3 ounces apple cider, warmed until hot 1 1/2 ounces tequila 1 ounce cranberry juice 1/2 ounce triple sec Cinnamon stick for garnish Combine the cider, tequila, cranberry juice and triple sec. Garnish with a cinnamon stick. Makes 1 serving. Measuring note A tablespoon is equivalent to 1/2 ounce - Photo and recipe courtesy of Dobel Tequila

By |2017-08-25T16:01:51-04:00February 21st, 2011|Recipes, Starters|0 Comments
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Express (aka Quick!) Linguine with White Clam Sauce

An express — quick-to-prepare pasta recipe. Express Linguine with White Clam Sauce Cook 3 cloves minced garlic in 1 T oil over medium heat until fragrant, about 1 minute. Add the liquid from two 6.5-ounce cans chopped clams, reserving clams. Season with salt, pepper and 1 t oregano; heat through, about 2 to 3 minutes. Add 1/3 c chopped parsley, the reserved clams and, if desired, 3 T white wine and 1/4 t pepper flakes, cooking 1 minute more. Serve over linguine.

By |2017-08-25T08:52:28-04:00February 10th, 2011|Entrees, Recipes|1 Comment
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