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  • Vietnamese Spring Rolls with Peanut Dipping Sauce

    Vietnamese Spring Rolls with Peanut Dipping Sauce

    While I am not providing your a recipe for these spring rolls this time around, rest assured they are fairly easy to make. They require rice wrappers that you must soften yourself in a bowl of water prior to using.

    The reason that I am not giving you a recipe for these is because I plan on making more (lots more) with less traditional filling. I’ve never been one for doing something the classic way, so, if I’m going to give you a recipe, it’s going to be my take on it.

    Classically, these spring rolls have prawns (or shrimp), vegetables, pork and rice vermicelli in them. These are served fresh and cold.

    The ones I made here are entirely vegetarian (no pork or shrimp). Consisting of mango, avocado, vermicelli, red onion, carrots, green onions and cucumbers, these spring rolls are perfect to eat on a warm day, or when you just need something light.

  • Personal Shepard’s Pie

    Personal Shepard’s Pie

    My biggest problem with shepard’s pie actually has nothing to do with the food itself. My problem is that many people refer to the same dish made with beef as shepard’s pie. That is incorrect, the food of this type made with beef is called cottage pie. All I ask is that you get it right.

    Lamb is a much appreciated dish in my house. We don’t eat it a lot, but when I make it, it’s always something different and special. I enjoy the gaminess, I think it adds another layer to this dish without having to add anything. If you don’t enjoy that kind of gaminess, use beef instead. But remember, don’t call it shepard’s pie, call it cottage pie.

    I also want to make a quick clarification for those that keep kosher. If you’d like to make this, don’t add butter and milk to your mashed potatoes, you can use oil and non-dairy milk, or just skip the milk altogether (oh, and skip the cheese).

    You can find my recipe here.

  • Cheese Borek: Cookbook Review

    Cheese Borek: Cookbook Review

    Zoe’s Take:
    7.5/10

    I like borek. I know them more commonly as borekas, and I ate many of them when I was in Israel last summer. They come in all different flavors, but any with cheese is the best. I liked these borek. I made the yufka myself, mostly because I don’t have a store that sells the pre-made anywhere near me. (I definitely could have rolled them a little thinner) While this borek was definitely good food, it wasn’t the super flaky and super crispy pastry that I know and love. My expectations are the reason this is a 7.5 and not higher rated.

    Eric’s Take:
    8/10

    I’d never had borek before this. I’ve had many different types of pastry using yufka (or similar dough like phyllo). Because this recipe calls for pouring a liquid milk mixture over the layers, the final dish came out denser than I thought. It also wasn’t as flaky as I thought it would be. Overall It was really good and I enjoyed it fresh and reheated the next day. This recipe lost points on two points. I felt there was something missing to counter the saltiness of the cheese. The other problem was that the instructions weren’t as easy as the other recipes to follow. There was some interpretation that ultimately didn’t matter, but did effect the final outcome slightly.

  • Set the New Year on Fire!

    Set the New Year on Fire!

    It’s still the beginning of the year, and with freezing temperatures, these is the perfect drink to warm you up! This drink is similar to a Negroni, because of the bitterness of the Campari. The Scotch Whisky gives this a nice earthy flavor, with some tartness from the lime.

    Try this drink for yourself HERE!

  • Caramel Corn with Pistachios, Peanuts and Coconut

    Caramel Corn with Pistachios, Peanuts and Coconut

    Want to know a secret? I’ve never really enjoyed caramel corn. My grandmother used to buy those massive tubs that were divided into three sections, one with regular popcorn, one with caramel corn, and I don’t remember the last one. I was never interested in the sweet popcorn, only the salty stuff.

    But that has never meant that I don’t enjoy actually making caramel corn. This one is particularly good because it combines the sweetness of caramel with the saltiness of peanuts and pistachios and the mild sweetness of coconut. Basically, it’s the perfect sweet and salty snack.

    Get the recipe here!

  • Simit: Cookbook Review

    Simit: Cookbook Review

    Zoe’s Take:
    10/10

    I LOVE SIMIT. Well who wouldn’t. It’s basically a better bagel. When they first come out of the oven, they’re crunchy and delicious. Soframiz recommends you eat them the day they are made. Well, I made simit mountain, so I didn’t eat all mine in one day. Days 2 and 3, they weren’t crunchy anymore, but were still tasty chewy and bagel-like. I must say, I am such a fan of this delicious bread. Really, what’s not to love?

    My Simit Mountain

    Eric’s Take:
    10/10

    These came out terrific! The recipe was easy to follow, and had simple ingredients. Like the other recipes in this cookbook I enjoyed making them. Being somewhere between a bagel and pretzel when fresh, these were a huge hit. We tried them with cheese warm. The next day we ate them as bagels with cream cheese. I found no faults with this recipe. I will absolutely be making these again!

  • Caprese Terrine

    Caprese Terrine

    Growing up, whenever there was a caprese salad at a party, or served at dinner, I would steal the mozzarella slices, and eat nothing else. Of course, as I got older, I began to love tomatoes, and appreciate how the flavors all melded together. Still, whenever there was a caprese salad, I would still just eat the cheese.

    A terrine is a mixture that has been prepared in advance and left to set in its container. It is then generally served in slices. As caprese is a personal favorite of mine, I decided to make it into a terrine.

    Let me tell you, it worked so much better then eating the slices separately. Suddenly, it was easy to see how a caprese could be more than just a salad or a side dish, but rather as a course in itself.

    Here’s the recipe if you’re craving some caprese salad.

    *Feel free to omit the red peppers, they just add more substance to the dish.

  • Thinking Outside the Box

    Thinking Outside the Box

    Here at One More Bite we like to be creative. Whether it’s recipes or party decorations/themes we try to think of original and new ideas. In today’s age of social media it’s hard to think of a concept that someone hasn’t already done. Eric always says “If you can think of it, you can google it.” Meaning, it’s all been done before.

    Thinking outside the box is more than just coming up with new ideas though. It’s also challenging the status quo. It’s challenging old rules. We like to do that too. For example, you’d typically only pair red meat with a red wine. But a full body white wine, like a Pinot Gris or Chardonnay, may do the trick nicely.

    Thinking outside the box has brought the world so may great things. Without challenging traditional cooking we wouldn’t have the number of food genres as we do today. Particularly fusion cuisines are great examples. Using Asian flavors with traditional Western cooking techniques is a classic example. It’s also making something look like something it isn’t. The art of molecular gastronomy does this. You can be served a dish that looks like a refreshing ice cream cone, but is really a spicy crab and avocado mousse (pictured).

    In our opinion, there is no wrong answer. As Bob Ross said, “There are no mistakes, just happy accidents.” We also believe in throwing out the rule book. So eat dessert first, wear white after Labor Day, and drink pumpkin spice in the spring. We won’t judge!

    What are some ways you think outside the box?

  • Sofra’s Chai Tea: Cookbook Review

    Sofra’s Chai Tea: Cookbook Review

    Zoe’s Take:
    8/10

    I am not a tea drinker. I never have been, and no one has ever managed to convince me to like it. I’ve tried a ton of different types, made in different ways, and never liked any of them. But this tea, for some reason, is So Damn Good. The chai syrup is silky and thick with amazing flavor and mixed with the black tea and milk, it was so good. I wasn’t as big of a fan of the hot chai, but the iced chai is definitely my jam.

    Eric’s Take:

    8/10

    I found this recipe delightful. I made a batch on a cold and snowy afternoon, and it hit the spot. I love tea, so I was already excited before trying it. The process was a bit long, because the Chai Syrup took some time to reduce and cool. The overall flavor was amazing. The different spices complimented each other, creating depth. I have two reasons for giving 8 points. The first point was lost because one ingredient, cardamom pods, is a bit difficult to come by. The second point was lost because I felt the syrup was too sweet. If I were to make this again, I would half the sugar. At the end of the day this was a great recipe, and I enjoyed preparing and drinking it!

  • Steak with Bourguignon Sauce

    Steak with Bourguignon Sauce

    We are big fans of Julia Child here at One More Bite. This is NOT her Beef Bourguignon! However, it is a great recipe for taking that classic flavor and paring it with any cut of meat you’d like! Steak Tips, Sirloin Steak, Filet Mignon…you can prepare any cut with this recipe.

    Try your hand at some French Flavor HERE!

    For the Duchess Potatoes pictured in this dish, click HERE!

    Let us know if you try the recipe and comment below.