One More Bite Catering and Events

Category: Bread

Eggy in a Basket

I don’t want to bore you with a long story about how I got into this fantastic breakfast, but there is in fact a story. So I’ll keep it short, and sweet.

I saw V for Vendetta (my favorite movie btw) when I was young. It came out in 2005, and I was 13. What always stuck in my mind is when V made Evie an eggy in a basket. It was made for her again by another character later in the movie. Her joy at eating one, as well as the happiness V seemed to feel when she ate it made me curious.

However, I did not eat one until college. My partner, Ryan, saw V for Vendetta with me for the first time, and noticed how excited and happy I got when V made it. So he made one for me. Now, we have them regularly, for breakfast and dinner.

They’re pretty easy to make. All you need is bread, butter and a single egg. And maybe some salt and pepper as well.

The hardest part of making an Eggy in a Basket is flipping it and not breaking the yolk. The easiest part? Eating it.

Find the recipe here.

June 3, 2019
3 Day Croissants and Pain au Chocolat

Since culinary school, and even more specifically, since my Intro to Bread Making class, I have wanted to be good at making croissants. However, since they are time consuming and fairly difficult to make, I never really made the attempt. At least, until now.

I tackled the croissant this week, and I have to say that the results were very very good for a first attempt. For a good croissant or pain au chocolat, you need layers, lots of layers. The more layers the better in my opinion. They need to be buttery and flaky and have depth of flavor.

You can quite literally see the layer and layer of flaky croissant in these pain au chocolat that I made. Despite the amount of butter, these were light, flaky and absolutely delicious.

If you want to attempt your own croissants, and have the time to try them out, check out my recipe here.

May 13, 2019
Caramelized Onion Focaccia: Cookbook Review

Zoe’s Take:
6/10

Bread is fantastic, but this bread did not hit it out of the park for me. Using frozen bread dough did not work out really well for me, as the focaccia did not poof up like my focaccia have in the past. The topping is great though, as caramelized onions are amazing on bread.

Eric’s Take:
7/10

I found this recipe delicious. You can sign me up for caramelized onions and cheese any day! Like Zoe, I took issue with the frozen dough. Making dough yourself is daunting, but not that difficult. My bread just didn’t rise enough. To make it worse, the cheese and onions weighed the dough down and caused the bread to sink after it finished baking. I was disappointed by the visuals and textures, but flavor was A+!

April 24, 2019
Bacon and Guacamole Grilled Cheese

Nothing is better than a lovely grilled cheese sandwich. Breakfast, lunch or dinner, it doesn’t matter what time you have it.

Two days ago we reviewed what was basically a grilled cheese with a ton of roasted vegetables and not one, but two types of cheese. Before this, we’ve had tomato soup with grilled cheese croutons and even grilled cheese with pears in it. There are so many combinations it’s hard to fathom sometimes.

So we decided to shove some bacon and guacamole into a classic grilled cheese sandwich. First make some guacamole (you can find our recipe here). Make some bacon and toss them in.

I definitely recommend using a mixture of cheddar cheese and mozzarella cheese with the guacamole and bacon. Oh, and if you can find a nice sourdough? Use that. Definitely, use that.

April 12, 2019
Zoe’s Cinnamon Rolls

I absolutely enjoy making cinnamon rolls. Although they can be time consuming to make if you’ve never made them before, they’re a breeze after making them a few times.

When we first started this blog, I posted a caramel pecan cinnamon roll recipe that you can find here. That recipe is simply decedent and sweet as hell. While I don’t eat any of these cinnamon rolls I make, I do get a lot of happiness giving them to other people. Also, if they look and taste amazing, that’s a plus too.

Well, these cinnamon rolls I made recently are my more basic recipe, more classic, with the added effect of bacon, both in the dough and sprinkled on top.

While I won’t be posting the recipe here, you can get the recipe by subscribing to our email list, where we send our exclusive recipes.

April 10, 2019
Beef Tartare with Harissa: Final Cookbook Review

Zoe’s Take
8.5/10

I really liked this recipe, it’s not perfect, but it’s still pretty great. The sirloin is incredibly tender, and when mixed with the harissa and the other ingredients, it’s absolutely lovely. When on a crostini, it’s even better. I added extra harissa and extra garlic to mine because that’s just how I roll.

Eric’s Take
9/10

This recipe was darn near perfect. I don’t typically like tartare’s, and don’t recommend eating any meats raw. I went all out and used a filet for this recipe. It’s much more tender and has less fat marbled through. The only note I have on this recipe was that there needed to be some tweaks. I felt there was too many capers and not enough hairssa. Overall there was a great balance of sour, spice, and saltiness. A great end to this cookbook!

March 28, 2019
Ricotta, Pine Nut, and Honey Bread Pudding: Cookbook Review

Zoe’s Take:
6.5/10

As far as I am concerned, bread pudding is a pretty good dessert when made correctly. I have a fantastic bread pudding recipe that’s basically a dark chocolate dream. For me, this one was just okay. None of the flavors really came forward for me, and the pine nuts were really just a weird addition. I was hoping that the ricotta would have made more of an impact in this recipe, but it didn’t. I guess if you’re a really big pine nut and ricotta fan, this might be for you, but it’s not for me.

Eric’s Take:
8/10

I definitely enjoy a good bread pudding. The Challah I got from my local grocery store was a bit soft and I don’t believe it soaked up as much as it should have. The directions were also somewhat ambiguous. For the bread the instructions were 12 cups of cubed bread. That could vary greatly depending on how large the bread is cut. The pine nuts didn’t add in the crunch I was hoping they would. However, I love ricotta, pine nuts and honey. To Zoe’s point this was definitely for me…so maybe I’m a bit biased. The points were lost on ambiguous directions and taste. Not that this wasn’t really good, it just wasn’t stellar.

March 20, 2019
Roast Beef with Boursin, Roasted Tomatoes and Arugula on a Buttery Croissant

Need a quick and delicious sandwich on the go? Try this one. Sandwiches should be jam packed with flavor and great textures, and this sandwich is both simple and delicious.

If you’re not into tomatoes, substitute for roasted red peppers. If you don’t have arugula, use spinach and add a little cracked black pepper right into the mix. The possibilities are endless!

Get the recipe here.

March 12, 2019
Valentine’s Day Vanilla Rhubarb Scones

It’s Valentine’s Day, and what are you doing? Maybe going out for dinner or heading to the jewelry store to pick up something shiny.

In my house, we don’t really do the whole out to dinner thing. Or the gifts, or the jewelry. I normally try to make something new. So this year, I made scones. But not just ANY scones (I also have a deep love for the word scone), vanilla rhubarb scones. Sweet and tart, these bring the perfect flavors to a Valentine’s (or any other day’s) morning!

If you already have a scone recipe you love, you can just modify it with ease to make them into these vanilla rhubarb scones. Add another teaspoon of vanilla, or crush up a vanilla bean and add that in. Then, cut rhubarb into small pieces and add those right into the scone mixture and voila! Vanilla Rhubarb scones for your Valentine’s Breakfast.

February 14, 2019
Cookbook Review: Warm Wild Mushroom and Chicken Strudel

This hors d’oeuvre is by Chef Charles Palmer and was featured at Aureole.

Zoe’s Take:
4/10

While I liked the flavors in both the sauce and the strudel, there was a lot that was lacking. First off, the instructions for forming the strudel itself was very confusing. The sauce was oily, and could have used more acidity. The strudel dough itself took a lot longer to cook. I used puff pastry because the strudel dough just didn’t work out at all. Also, the chicken and mushroom mixture felt dry. Overall, I disliked it, but it definitely has potential to become a better recipe with some work.

Eric’s Take:
5/10

I’m not sure where to begin with this recipe. I love basil, and the chicken and mushroom filling was good with the sauce. Then the problems come. I also could not find strudel dough, so availability of ingredients lost a point for me. I also ended up using puffed pastry. Flavor lost two because for me this was just ok. There was a lack of heat and fat. The sauce provided acidity, but for some reason mine was a bit thin. Double cooking the chicken ended up drying the filling out. The instructions were too vague on the folding method. Zoe took a hand-pie approach, and I made more of a stromboli. I understand that all the recipes in this book have been standardized to a particular format. This one may have been lost in translation.

February 13, 2019