Recipes

National Tea Month: Iced Tea + Lemonade

Some tea trivia to share with you as National Iced Tea Month ends: In 1953,  Tetley — British tea company — invented the tea bag. Iced tea is 106 years old About eighty-five percent of the tea served in the United States iced tea And in celebration of National Iced Tea month,  Tetley offers two  non-diluting  suggestions  for making and serving summer beverages, putting  the “ice” in iced tea to work. As these ice cubes melt, rather than watering down the taste, the iced tea and lemonade will combine for even more flavor. Freeze your favorite lemonade into ice cubes, then pour iced tea over the lemonade cubes Freeze iced [...]

By |2017-08-25T16:01:51-04:00June 30th, 2010|Recipes, Starters|0 Comments
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Stay Fit Delux Salad Kit

Reader Suggests: "This item was given to me as a gift because I always bring a salad to work for lunch. This is a large bowl (easily 3 cups salad) There is an insert that sits on top of the bowl that is really a freezer pack! This insert has dividers for things like tomatoes or cucumbers that you might want to keep separate. There is also a small salad dressing container that fits in the middle. So in the AM just pop that baby out of the freezer put it on your salad and then snap the cover on top! You have a great salad that will be cold [...]

By |2017-08-31T16:20:10-04:00June 29th, 2010|Recipes, xyz misc|0 Comments
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Bar Centrale, A NYC Hidden Treasure

You'll need to know the location of Bar Centrale next door to Joe Allen’s, a neighborhood theatre-area hangout to find it...but once you do reservations are a must.(HINT: it's right next door to Joe Allen's, up the stairs of a Victorian brownstone and through unmarked wooden doors.) It's a perfect après-theatre place for a star-sightings or a nibble — the menu includes  appetizers, salads, sandwiches and mini pizzas. Both the watercress beet and smoked trout salad and the goat cheese pizza were divine.  Black and white movies play on the TV above the bar (an old Ronald Reagan movie played when I visited) while there's jazz in the background And [...]

By |2017-10-22T14:59:46-04:00May 28th, 2010|City Bites, Recipes, Starters|2 Comments
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Quick Classic Potato Salad

Have a  potato salad recipe to share? If so we'd love for you to share it in our forum.. use the link here or on the bottom of this post! In the meantime here's one to serve this weekend with whatever protein is gracing your grill. This Quick Classic Potato Salad serves up rich flavor, without the expected calories. This recipe is fat-free (by using non-fat plain yogurt instead of mayonnaise) with lots of crunch and wholesome flavor. QUICK & HEALTHY CLASSIC POTATO SALAD 1 ½ pounds red, Russets, yellow or white potatoes 1 c non-fat plain yogurt 1/3 c minced red onion 1/3 c thinly sliced celery 1/4 c [...]

By |2017-08-31T16:20:12-04:00May 27th, 2010|Breads, Sides & Salads, Recipes, xyz misc|1 Comment
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Sweet & Spicy Meatballs or Chicken

A simple recipe for meatballs cooked in a blend of jelly and chili sauce, sparked a memory — and a discussion among my siblings — about a chicken recipe my mother had made almost 50 years ago. Be sure to use aluminum foil to line the pan, or you may decide to toss it! Bring this nostalgic dish, if you're invited to a 50's or 60's potluck! Russian Chicken 1/2 c Miracle Whip 1/2 chili sauce 1 pkg dry onion soup mix 1 c apricot preserves Chicken pieces Heat oven to 325 degrees; line baking pan with foil. Combine Miracle Whip, chili sauce, soup mix and preserves;  dip chicken pieces [...]

By |2017-08-25T15:56:05-04:00May 20th, 2010|Recipes, Starters|0 Comments
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Apolo Ohno’s Curry Potato Soup

When Apolo Ohno is not skating, he’s often in the kitchen cooking. Last month at a Washington State potato breakfast at the Sea Grill at Rockefeller Center (after skating, of course) Apolo prepared his version of curry potato soup – even demonstrating how his sharp skates could cut through a potato! Apolo often uses a slow cooker for this potato soup recipe. He puts all the ingredients in the slow cooker in the morning and then has a great soup at the end of a busy day of training. Apolo Ohno’s Curry Potato Soup 2 T canola oil or butter 1 large onion, chopped 2 t very finely chopped fresh [...]

By |2017-08-31T16:20:13-04:00May 17th, 2010|Recipes, Starters, xyz misc|1 Comment
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Grilled Summer Salad with Avocado

With California avocados now in season, it is the ideal time to enjoy this delicious fruit, hand-grown by farmers like Jaime Serrato. Jaime Serrato truly is living his American dream — his entire life has been influenced by farming, first, observing his father practicing the trade on a ranch in Mexico when he was young. Jamie moved to the United States with his family when he was 10 years old and began his career in the avocado industry as a young adult, when he was hired to pick avocados on farms in California. Over the years, he has risen through the ranks, and today, is president of Serrato Grove Management, [...]

By |2017-08-31T16:20:13-04:00May 14th, 2010|Breads, Sides & Salads, Entrees, Recipes, xyz misc|0 Comments
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Fresh Berry and Orange Crepes

Luscious fresh berries provide a tasty topping for golden light crepes in this simple but elegant recipe for brunch or dessert. Whether using bright red raspberries or strawberries, or juicy ripe blueberries or all three, the layers of berries transform crepes into a masterpiece that tastes as good as it looks. Plus with the antioxidant activity of blueberries, this treat is good for your health.Fresh Berry and Orange Crepes 8 crepes (use your favorite recipe or store bought) 3 T butter 2 c mixed fresh berries: blueberries, blackberries, raspberries, strawberries 2 oranges, zested and sectioned 1/ 4 c sugar Vanilla yogurt or whipped cream, optional Stack crepes on a plate [...]

By |2017-08-31T16:20:14-04:00May 7th, 2010|Endings, Recipes, Starters, xyz misc|0 Comments
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Sex and The City Tequila Cocktails

Liquor is back in a big way with bartenders now called mixologists and even a conference — Tales of the Cocktail — just for them. With that, I've seen more and more infused liquors like this new pink-colored Rosangel hibiscus-infused tequila. Rosangel  ($36.99)  starts with Gran Centenario Reposado, a 10-year old tequila that's aged in white oak for 10 months, then in casks that had held port for 2 months  — the latter is when it's infused with native Mexican hibiscus. Here are some Sex and The City-style cocktails using Rosangel. Let us know what you think! Miranda Needs a Margarita 1 ½ oz Rosangel ½ oz premium orange liqueur [...]

By |2017-08-31T16:20:15-04:00May 1st, 2010|Recipes, Starters, xyz misc|1 Comment
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Greek Rice Salad

The food section on Parade.com just published my yummy Greek Rice Salad - a recipe originally printed in Joanne Lamb Hayes and my "Rice" cookbook.  Do check out Parade.com as each day they highlight one hot recipe. This is one of my favorite summer salads. Try is as a delicious accompaniment to grilled meats, or as a light spring or summer meal, especially when tomatoes are ripe. Serve along with come crusty bread. Prep Time: 10 minutes Cooking Time: 20 minutes (if using white rice, longer if using brown) 1 c rice 6 T olive oil 2 T freshly squeezed lemon juice 1 t dried oregano leaves Pinch salt Freshly [...]

By |2017-08-25T16:03:30-04:00April 22nd, 2010|Breads, Sides & Salads, Entrees, Recipes|0 Comments
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Mâche and Pear Salad

Enjoy this new salad recipe that pairs the sweet taste of fresh Green Anjou pears and the nutty flavor of Mâche with added flavor from fresh tarragon, sliced fennel, and shaved Parmesan. This combo is attractive on the plate and a delight to the palate. Elevate this to entrée salad with the simple addition of poultry, fish, or beef. Mâche and Pear Salad Vinaigrette: 8 T extra virgin olive oil 2 T white wine vinegar 2 t finely chopped shallot 1 T finely chopped fresh tarragon Sea Salt and freshly ground pepper to taste Salad: 8 oz Mâche Rosettes or Mâche Mix (2 packages) 4  Green Anjou Pears, cored and [...]

By |2017-08-31T16:20:16-04:00April 19th, 2010|Breads, Sides & Salads, Recipes, xyz misc|3 Comments
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Asparagus Bundles with Proscuitto & Goat Cheese

Asparagus Bundles with Proscuitto & Goat Cheese makes an attractive side dish this spring. And its simple to prepare! Asparagus Bundles with Proscuitto & Goat Cheese Reynolds Wrap Heavy Duty Aluminum Foil 1 lb  fresh asparagus, trimmed 2 thin slices prosciutto, cut in 1-inch wide strips 1 T olive oil 1/4 t salt 1/8 t freshly ground black pepper 2 T chopped roasted red peppers 1/4 c crumbled goat OR feta cheese Preheat oven to 450°F. Line a 10 1/2- x15 1/2- x1-inch baking pan with heavy duty aluminum foil; set aside. Wrap the asparagus spears in bundles of 3 or 4 with a strip of proscuitto around middle. Place [...]

By |2017-08-31T16:20:17-04:00April 16th, 2010|Breads, Sides & Salads, Recipes, Starters, xyz misc|1 Comment
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Patron Cocktail from Food & Wine’s BNC 2010 Event

Earlier this week at the celebration at The Four Seasons Restaurant in New York City, Food & Wined Editor in Chief Dana Cowin announced the  Food & Wine Best New Chef award, an annual award that recognizes up-and-coming chefs. Bartenders served cocktails made with event sponsor Patrón. My favorite was the not-too-sweet Patrón Pomegranate. Patrón Pomegranate 1 oz Patrón Silver ¼  oz Patrón Citroñge POM Wonderful juice Squeeze of lime / Garnish with lime wedge - bonnie

By |2017-08-25T16:01:51-04:00April 9th, 2010|Recipes, Starters|0 Comments
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Prosciutto Asparagus Spirals

Dazzle your guests with this simple yet elegant appetizer using frozen puff pastry, prosciutto and spring asparagus, which are in abundance right now in your supermarket or farmer' market. Prosciutto Asparagus Spirals Thaw: 40 minutes Prep: 15 minutes Bake: 15 minutes 1 package (17.3 ounces) Pepperidge Farm Puff Pastry Sheets, thawed 6 tablespoons garlic & herb spreadable cheese or fresh chèvre, softened 8 slices prosciutto or thinly sliced deli ham 30 medium asparagus spears, trimmed Heat the oven to 400°F. Unfold the pastry sheets on a lightly floured surface. Spread 3 tablespoons cheese on each pastry sheet. Top each with 4 slices prosciutto. Cut each into 15 strips crosswise, making [...]

By |2017-08-31T16:20:18-04:00April 2nd, 2010|Recipes, Starters, xyz misc|0 Comments
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Sweet and Spicy Szechuan Asparagus

This year's crop of asparagus fresh from the fields in California are  in the market now and ready to add a healthy bite of spring to a full array of dishes. These popular green spears bring pleasing flavor, silky texture and a powerhouse of nutrition to any meal. From Asia, a Szechuan-style stir fry combines chopped asparagus spears with spicy flavorful ginger, garlic, toasted sesame seeds and red chili flakes for a fresh burst of exotic taste sensations. You can enjoy with beef, lamb, pork, chicken or fish; ir add tofu for a vegetarian entrée. Sweet and Spicy Szechuan Asparagus 2 lbs. asparagus ends discarded 1/4 c  soy sauce, low [...]

By |2017-08-31T16:20:19-04:00March 29th, 2010|Breads, Sides & Salads, Recipes, xyz misc|0 Comments
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Avocado Piquillo Pepper Frittata Recipe

Courtesy of the California Avocado Commission, here's a recipe created by chefs Mary Sue Milliken and Susan Feniger, chef/owners of Ciudad in Los Angeles, the Border Grill restaurants in Santa Monica, Calif., and Las Vegas, and the Border Grill Truck, which brings their modern Mexican food to neighborhoods throughout Southern California. California Avocado Piquillo Pepper Frittata 1 ripe, fresh California avocado, seeded, peeled and cut into 1/2-inch dice 1/2 c jarred roasted piquillo peppers, cut into 1/4-inch strips 1 clove garlic, minced 1 T extra virgin olive oil 2 t sherry vinegar Salt, to taste Freshly ground black pepper, to taste 8 eggs 1/2 c grated Spanish manchego cheese 2 [...]

By |2017-08-31T16:20:19-04:00March 24th, 2010|Entrees, Recipes, xyz misc|3 Comments
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Grilled Asparagus with Spicy Lemon Mayo

A perfect match for the first sunset of spring — grilled asparagus and chilled chardonnay. With the arrival of spring came a box of fresh Asparagus from the California Asparagus Commission along with warm weather.  I turned on the grill, prepped the spears and cooked them about 5 to 7 minutes until done. While the asparagus cooked, I thinned some mayonnaise with fresh lemon juice and seasoned that with cayenne pepper and chilled a bottle of Jacob's Creek Reserve Chardonnay (2007). I also added the smoky flavor of merken, a seasoning I picked up when in Santiago, Chile last month.. but have left that out of this recipe. Grilled Asparagus [...]

By |2017-08-31T16:20:19-04:00March 22nd, 2010|Breads, Sides & Salads, Recipes, Starters, xyz misc|5 Comments
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Brown Rice: Calico (Wild and Brown) Rice Recipe

"Yes," I responded quickly when a publicist for Uncle Ben’s Natural Whole Grain Brown Rice asked if I'd like some  brown rice for testing. With all the food that arrives in my home for testing, it sat in my closet until I was asked to bring a side dish to a dinner party to accompany game. My first inclination was to brown and wild rice with mushrooms. I adapted this recipe from my "Weekend Kitchen" cookbook. Calico (Wild and Brown) Rice 1 T olive oil 10-ounces sliced baby portabello mushrooms 1 T  Madeira or Sherry wine 1 c brown rice 1/2 c (about 3 ounces) wild rice (picked over, rinsed [...]

By |2017-08-31T16:20:19-04:00March 20th, 2010|Breads, Sides & Salads, Recipes, xyz misc|3 Comments
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“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
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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
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