Starters

Chilled Corn Soup from Gramery Tavern Cookbook

Earlier this month when I interviewed Michael Anthony, I requested a recipe from his “Gramercy Tavern Cookbook” to share. If you've ever dined at Gramercy Tavern — or the new Untitled — you know that your dish comes amazingly garnished, as in this recipe. If you don't have time for making the entire garnish, I suggest just use the seasoned tomatoes and radish — or just sprinkle it with cooked fresh corn kernels. - bonnie BonnieBOTB Follow @BonnieBOTB   "This soup, which can also be served hot, is wonderful made with water, but if you have a little extra time, it’s far better with corn broth. Not only does the [...]

By |2017-08-25T16:04:40-04:00September 10th, 2015|Recipes, Starters|0 Comments
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Red Cat’s Quick Sauté of Zucchini with Toasted Almonds and Pecorino

Red Cat owner Jimmy Bradley shared this simple recipe for a quick sauté of zucchini from the restaurant's eponymous cookbook. Like all the food I've sampled at the restaurant, this dish lets the fresh vegetable shine. If you decide to double this recipe, be sure to use two skillets — as Red Cat never makes more than two servings in one pan at a time. - bonnie Follow @BonnieBOTB   Quick Sauté of Zucchini with Toasted Almonds and Pecorino 2 tablespoons extra virgin olive oil, plus more for serving 2 tablespoons sliced almonds 2 1/2 cups zucchini, sliced lengthwise 1/8th inch thick, then sliced again to resemble matchsticks (about 3-4 small [...]

By |2017-08-25T15:55:49-04:00July 27th, 2015|Recipes, Starters|0 Comments
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Dutch Yellow Potatoes & Leek Soup

We've adapted this soup recipe from Melissa's new cookbook DYP's: the perfect everyday potato cookbook.  Take a chance before February 28, 2015, to win this cookbook and a bag of Dutch Yellow Potatoes in our FREEBIE section. Dutch Yellow Potatoes and Leek Soup 1 1/2 cups diced regular or Dutch Yellow Potatoes 2 tablespoons butter 2 leeks sliced lengthwise, then cut crosswise into 1-inch pieces 3/4 teaspoon sea salt 2 cups water 2 cups vegetable or chicken broth, plus additional for thinning White pepper, to taste 3 slices thick cut bacon, cooked and crumbled Place the potatoes in a bowl and cover with water to prevent discoloration. Set a large [...]

By |2017-08-25T15:55:49-04:00February 3rd, 2015|Recipes, Starters|0 Comments
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Michele Scicolone’s Milanese Winter Squash Soup

Try this simple recipe from The Italian Vegetable Cookbook by Michele Scicolone (Houghton Mifflin Harcourt, 2014) for a yummy winter squash soup. And don't miss our interview with Michele later this month when she'll be our Guest Foodie. When testing, I baked the squash instead of first peeling and chopping it — as I was in the middle of the BIG MOVE (more about that to come) and had already packed most of my good tools. In doing so...  I discovered a much easier way to "peel" the squash!  To do the same, prick the whole squash in a few places with a sharp knife, bake at 350 degrees for [...]

By |2017-08-25T16:04:40-04:00January 6th, 2015|Recipes, Starters|1 Comment
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The Wedding Weekend

On the eve of Thanksgiving, I’m giving thanks for my new family — one that has grown exponentially since Eric married Casey Brogdon at a 4-day wedding weekend last month in Lisbon, New Hampshire at Bishop Farm. And thanks that the wedding was everything they wanted it to be. I was responsible for the rehearsal dinner and day-after brunch; Casey’s mom and dad for everything else, with her dad handling the weekend food. First night, Casey's dad Bill served his famous Texas chili, to satiate the hungry slosh-ball players after their inaugural match...that’s a game of kickball where the players hold a beer in one hand and must refill from [...]

By |2017-08-25T16:04:40-04:00November 26th, 2013|Breads, Sides & Salads, Recipes, Starters|0 Comments
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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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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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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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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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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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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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