Starters

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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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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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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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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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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“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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Buffalo Chicken Dip

Though my company's office parties have definitely provided more than a few funny stories over the years, there is one thing in particular that I will always remember from one year's party. Or, more specifically, something that I will never let the office forget A colleague of mine, Alberta, brought her contribution to the annual holiday party.. and appetizer.. buffalo chicken dip. Now, apparently this dish is popular in certain circles, but to my knowledge at that time, is was something completely new! Buffalo chicken dip, if you haven't already guessed, is a dip that is made from (essentially) ground up buffalo chicken. It is divine, it is to die [...]

By |2017-08-31T16:20:20-04:00March 16th, 2010|Recipes, Starters, xyz misc|4 Comments
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Agave Syrup Winter Cocktails

Sweet treats don't always have to have so much sugar. Agave has been around for thousands of years, but its been just recently that Americans have really started taking advantage of this plant. OK, you're right, we have been drinking tequila for many years, that is true... but it's the sweeter side of Agave that many people are now discovering. Agave nectar is produced from the juice of the Agave plant; filtered, then heated, the juice is concentrated into a syrup-like liquid resembling a watery honey. The syrup can be used as a very simple substitute for any sugar addition. There are a number of agave syrups out there (Xagave [...]

By |2017-08-31T16:20:23-04:00February 8th, 2010|Food & Drinks, Recipes, Starters, xyz misc|1 Comment
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The Bloody Mary, 75 Years Old

On October 5th, right after New York City’s mayor, Michael R. Bloomberg declared it Bloody Mary Day,  I — and about a hundred others — were invited by Paul Nash ( the general manager of the St. Regis Hotel in New York City)  to celebrate the 75th anniversary of the Bloody Mary at the  King Cole Bar. According to the folks at the St. Regis, the drink began as the “Red Snapper” cocktail in 1934 when bartender Fernand Petiot concocted it for one of his vodka-loving clients who asked him to recreate a tomato juice cocktail he'd had in Paris. At that time, the name “Bloody Mary” was deemed too [...]

By |2017-10-22T15:02:20-04:00October 15th, 2009|City Bites, Rambling, Recipes, Starters, USA Restaurants|0 Comments
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116 Crown: Cocktails From Classic to Contemporary

116 Crown's maestro mixer John Ginnetti held a master class and cocktail tasting at his restaurant last week during the International Festival of Arts & Ideas. "All cocktails basically have three components," explained John, "a base, a modifying agent and something additional either for flavor or to smooth the mix." For a martini, that's the gin, vermouth and a twist. While he discussed the fine art of making cocktails, two of the restaurant's bartenders busily mixed all six variations for tour participants (over 21, of course). We sampled the classics — a champagne cocktail, martini, and original rye sour — to the truly contemporary — a monza, corpse reviver and [...]

By |2017-08-31T16:20:40-04:00June 26th, 2009|Recipes, Starters, USA Restaurants, xyz misc|0 Comments
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The Cooking School at the “Ranch” AKA Rancho La Puerto

Earlier this year, I returned to the ranch — that's Rancho La Puerta in Tecate, Baja California, Mexico, one of the top ten destination spas in the world. (The top one I haven't yet experienced is almost in my backyard: the Mayflower Inn and Spa, Washington, CT) I had first learned about The Ranch (as it's lovingly referred to by attendees) from my friend Richard Braun, who each July heads there for a week with his wife Liz Forgang. This summer will be their 22 year.  I had to try it. There's nothing not to like on the 3000-acre ranch  — other than no vino with meals! A week at the [...]

By |2017-08-25T15:56:06-04:00April 3rd, 2009|Recipes, Starters|2 Comments
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Chef Denise Appel’s Spring Rolls from Zinc (New Haven) During Sneak Peek Week

The first stop on the Slow Food restaurant tour during Sneak Peek Week was at Zinc (964 Chapel Street, New Haven). Denise — a fan of Vietnamese-inspired cooking — demoed her Market Vegetable Rice Paper Rolls with a Peanut Sauce. Denise changes the ingredients for the rolls depending on the season. For this winter demo, she used julienned blanched snow peas, water chestnuts and carrots, rolled those veggies inside rice paper along with a spicy cooked shrimp (cut in half through the middle) and mache, and served with a peanut sauce. (For another version of her recipe, click here.) Denise softened the rice paper sheets in warm water to soften [...]

By |2017-08-31T16:20:49-04:00February 9th, 2009|Foodie Interviews, Recipes, Starters, USA Restaurants, xyz misc|1 Comment
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Thali’s Konkan Crab

During the second stop of Saturday’s restaurant tour, Amal Raj — a chef from Thali — demonstrated how to prepare Konkan Crab, their signature appetizer, the one I’d call a Bite of the Best. The restaurant and this mild flavored dish, which comes from from Goa, a state on the western coast of India, are helping to change the way Americans think of Indian food. It’s not all curry. Konan Crab Cook’s notes: Before beginning this recipe, prepare mise en place – meaning have all the ingredients chopped and ready to use. Chill the coconut milk until it is creamy (Chacko brand from Thailand, preferred). Also have a cover handy, [...]

By |2017-08-31T15:40:37-04:00June 24th, 2008|Recipes, Starters, USA Restaurants, xyz misc|0 Comments
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A Taste of Bespoke with Arturo Franco-Camacho in New Haven

"Day boat scallops smell fresh, like sweet milk," explained Arturo Franco-Camacho, owner and creative chef of Bespoke (New Haven, CT) as he began his demonstration of porcini encrusted sea scallops served with a cauliflower puree, fava bean shiitake ragout and truffle vinaigrette. The demo was the first stop on the "Elegant American & Contemporary French Masters" restaurant tour at the International Festival of Arts & Ideas. I stood right behind Arturo so I could attempt to look over his shoulder as he cooked. I tried to jot down each and every action so I could share the details. Here goes: Porcini Encrusted Sea Scallops Served with a Cauliflower Puree, Fava [...]

By |2017-09-01T15:20:50-04:00June 14th, 2008|Recipes, Starters, USA Restaurants, xyz misc|4 Comments
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Food Network’s Robin Miller Morphs Recipes on the Main Stage

"Morphing means to take a recipe (or part of a recipe) that you're already making, double it, and transform the extras into an entirely different meal," explained Robin Miller. She morphed one chicken dish into three others, with recipes from her cookbook "Robin Miller Quick Fix Meals" (The Taunton Press, 2007) on the main stage in the Grand Tasting Village at the South Beach Wine & Food Festival this past weekend. MAIN RECIPE: Roasted Chicken with Smokey Apricot Sauce Serves 4 TOTAL TIME: 45 minutes Prep time: 10 minutes Walk away time: 35 minutes Cooking spray 10 (5-ounce) skinless chicken breast halves (with bone) Salt and ground black pepper 1 [...]

By |2017-08-31T16:21:04-04:00March 2nd, 2008|Breads, Sides & Salads, Entrees, Other happenings, Recipes, Starters, xyz misc|13 Comments
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