One More Bite Catering and Events

Category: Fresh

  • 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.

  • Cacio e Pepe

    Cacio e Pepe

    Cacio e Pepe is a deliciously creamy and cheesy pasta dish from Roman cuisine that despite it’s rich creamy texture, involves no cream at all. The name literally means cheese and pepper, and the only ingredients are black pepper, pecorino romano cheese and pasta.

    For my cacio e pepe, I toasted my black pepper in butter first to give the pepper a more extenuated flavor. Toasting spices is a well known method for bringing out even more flavor, and my cacio e pepe is very peppery.

    And although it is never mentioned, you should ALWAYS salt your pasta water. Not just a little bit, at least several TBSP. This adds flavor and will definitely elevate the pasta dish you’re making.

    Get the recipe here.

  • Cookbook Review: Soframiz

    Cookbook Review: Soframiz

    This month, we are reviewing a fantastic cookbook that I actually use on a regular basis. Soframiz is a book full of vibrant Middle Eastern recipes from the Sofra Bakery & Cafe in Boston. We’re so excited to review this cookbook and to show you some amazing food.

    Our first review is Flower Pogaca Rolls. They are a common breakfast item in Turkey. While not usually made in the style of roses or flowers, these rolls are just as good formed as a regular roll.

    Zoe’s Take:
    10/10
    I might be obsessed with these rolls. I have a deep love of feta cheese, but also of bread and the soft buttery texture of the rolls, combined with the salty feta is absolute perfection in my mind. I have nothing bad to say because there is nothing bad about them.

    Eric’s Take:
    9.5/10
    I really loved these rolls. The recipe was easy to follow, the ingredients were easy to find and work with. This was by far my most successful bake on a bread, which makes me believe they’re “fool-proof.” The bread was soft and flakey, and remained so for about two days. This was a big surprise as the recipe called for no butter and only one egg. The only reason I dropped the recipe a half point is that there was nothing in the cheese mixture to cut the saltiness from the feta. Otherwise this was perfect!

  • Tomato and Basil Soup with Grilled Cheese Croutons

    Tomato and Basil Soup with Grilled Cheese Croutons

    I think that many of us have childhood (or adulthood) memories of eating a melty grilled cheese with a bowl of tomato soup. I actually don’t have the tomato soup part, but grilled cheese, definitely.

    But since I was making my own soup… I just had to try it. And guess what, I liked it a lot, so this will definitely be something I eat more of.

    I originally created this recipe as a soup shot that could be served as an hors d’oeurves at a party or an event. Think double shot glasses with a tiny grilled cheese hanging off the rim. Cute, stylish and people ooh and ahh over something so adorable and yet so delicious. You can still use this recipe for that purpose, or make full bowls and tons of grilled cheese! I don’t know your life.

    Oh, and if you’re really not into making your own soup, just get it in a can. I won’t know.

    Get the recipe here!

  • Challah French Toast, Apricot Bacon Jam and Bourbon Creme Anglais

    Challah French Toast, Apricot Bacon Jam and Bourbon Creme Anglais

    French toast is a fantastic classic breakfast. While we’re big fans of classic greatness here, I’m a bigger fan of making classic things better!

    I just want to point out a couple of things about this amazing dish. You don’t have to make the challah yourself. I did, but that’s because I am an overachiever. The bacon jam isn’t necessary if you’re a vegetarian or keeping kosher, but if neither of those apply to you, bacon jam it up! You can also skip the bourbon in the creme anglais if that’s not your cup of tea, but the extra boozy kick really help, in my opinion.

    This was really good french toast. And I definitely think you should make it. So here’s the recipe.

    Oh, and if you’re looking for the Apricot Bacon Jam recipe, you’ll have to subscribe to our mailing list to get this exclusive recipe.

    If you make it, let us know! We’d love to see how you do!

  • National Parfait Day!

    National Parfait Day!

    It’s National Parfait Day and we’re making a whole bunch of parfaits. Well, by a whole bunch, I mean two. Parfaits can come in a variety of different flavors and styles.

    In my house, yogurt is a staple. We eat Greek yogurt most often, and generally with fruit mix-ins (although I really like the candy mix-ins, or pretzels). And while the yogurt we eat is generally for breakfast, I decided to make one for breakfast and one for dessert. Instead of giving you long recipes, I’ll just explain them to you.

    The first parfait I made was my Pomegranate Breakfast Parfait.

    This parfait is more towards what people imagine to be “classic”. Cinnamon spiced greek yogurt functions as the base, with pomegranate seeds and pistachio seeds as the other layers. For some extra sweetness, add a drizzle of honey over every yogurt layer. Top with berries and enjoy!

    The second parfait I made was a dessert parfait. I have this thing for s’mores. I really really really like s’mores. So I made it into a parfait.

    So here is my S’mores Dessert Parfait.

    For the base and top layer, crush a few graham crackers. I use the classic honey flavored ones. In a double boiler, melt some dark chocolate. Once fully melted, I mixed it into some plain greek yogurt, thus making a really rich (very tasty) dark chocolate greek yogurt. I recommend using marshmallow fluff for the marshmallow layer. If you have a butane torch, gently caramelize the top layer of marshmallow and then top with a graham cracker and chocolate square.

    Delicious. Try these out.

  • Farfalle with Spinach and Arugula Pesto, Pine Nuts, Prosciutto and Parmesan Cheese

    Farfalle with Spinach and Arugula Pesto, Pine Nuts, Prosciutto and Parmesan Cheese

    As the cold weather descends upon us, warm dinners are the best remedy after a long day at work. Pasta is easy to boil, and quick to get ready. If you’re willing to make the pesto ahead of time, you can throw this dish together in a matter of minutes.

    This dish is easy to make both vegetarian and vegan, by just removing the prosciutto, and for vegans, removing the cheese. It’s nice to have a dish in your recipe library that can please a variety of dietary needs without having to make any major changes. You can make the pesto without cheese as well if needed.

    Find the recipe here!

  • Butternut Squash “Confit” with Wild Mushrooms and Winter Greens

    Butternut Squash “Confit” with Wild Mushrooms and Winter Greens

    In case you didn’t already know, the term confit is usually applied to meat, especially to duck. It means that the item being cooked is being cooked in its own fat. The meat is cooked very slowly, and is seasoned while it cooks. The meat is then preserved by letting it cool down and stored in its own fat.

    You may be thinking, “How can I make a confit from butternut squash? It doesn’t have its own fat!” Well, if you’re a really traditional chef, you can’t. But if you know me, you already know that I am not in any way a traditional chef. In recent years, the term “confit” has been used as both descriptive of the food and an action.

    To be frank, to confit is to Cook a food in fat until it is incredibly tender and delicious.

    So that’s what we did here. But combining a long used technique with a new definition, we’ve created a crazy tender, highly flavored butternut squash topping that you can use for whatever suits your needs. Just make it. It’s worth it. Trust me.

    Find the recipe here!

  • Red Wine Braised Short Ribs with Buttermilk Thyme Potato Cakes and Marinated Bok Choy

    Red Wine Braised Short Ribs with Buttermilk Thyme Potato Cakes and Marinated Bok Choy

    Short ribs are these gorgeous pieces of meat, just waiting to be braised until they are so tender they just fall off the bone. That’s what we did with these delicious ribs. Slowly cooked for 3.5 hours in red wine and beef stock, these tender ribs just fall right off the bone.

    Combined with pillow-y and gently fried potato cakes and spicy marinated bok choy, these ribs are tantalizingly good. Talk about food porn. We recommend pairing this dish with the same red wine you use in the sauce. It just adds that extra something something you’re looking for in a meal.

    Find the recipes here!

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