One More Bite Catering and Events

Category: Recipe

  • Bob’s Burgers Burger Book Review #1

    Bob’s Burgers Burger Book Review #1

    This month, we at One More Bite with Zoe & Eric decided that we just had to review the very interesting, very intriguing Bob’s Burgers Burger Book. The “cookbook”, edited by the series creator was released in 2016, and features 75 recipes based on the Specials of the Day chalkboard seen in the popular animated sitcom. It was very hard to choose just 5 of the featured recipes to test and showcase for you all, but being October, we just had to give you some of the Halloween and horror themed burgers. Find a new review from this cookbook for the first four Wednesdays of October and tune in on Tuesday the 30th to hear our final thoughts!

    Zoe’s Take: 

    7.5/10

    I really liked the burger itself because I have this wonderful love affair with feta cheese. I used less salt in the patty because of how salty feta cheese is. Of course the chive spread was great, but I would have definitely liked less Dijon mustard, I didn’t find that it worked too well, because dijon mustard is just really strong.. What was definitely missing was fresh vegetables, I love frickles as much as the next person, but that doesn’t make up for some lovely lettuce and some red onion and tomato. Also, more chives, always more chives. And I definitely thought it helped to put the frickles on the burger, not just as “wheels”.

    Eric’s Take:

    8/10

    This was a great burger to start with. I loved the creamy dijon chive mixture and fired pickles with the slaty feta burger. I paired this burger with a brioche bun, which worked well. I also used a 85% lean ground beef because I was stuffing the patties. The recipe was easy to follow and the ingredients are easy to find. This recipe lost two points for the following reason. Like Zoe, I felt the burger lacked a freshness component. With the fired pickles and feta it was a bit salty and desperately needed something like fresh tomato. All the flavors were there though, and in general I felt hit earned a good score.

  • Maple Cayenne Butter

    Maple Cayenne Butter

    When I think about the fall, I think about sweaters, leggings, boots, crunchy leaves, and warm fulfilling food that makes me feel like the cooling weather is happening just for me. One of my biggest fall things is not something you’d expect.

    Pancakes. I think pancakes are great all year round, but with the addition of fresh maple syrup, I just immediately associate pancakes with the fall. But now, I have one upped my own pancakes with the addition of this amazing compound butter. I softened butter and added maple syrup and cayenne pepper. The ingredients were mashed together and then formed into a log with a piece of saran wrap and then cooled in the refrigerator. It’s so easy to make and you don’t even need any special tools!

    I won’t lie, I wanted to eat the butter plain. It’s that good.

    But other than pancakes, there are so many fun applications for this butter! Pancakes are just one. French toast, waffles, baked potatoes, corn on the cob, popcorn… the possibilities are basically endless.

    I used this butter to make more than a few things after I made it, but my favorite was poutine. Poutine is traditionally a Canadian dish, originating in Quebec. Typically, it consists of fries and cheese curds, covered in delicious brown gravy. It’s actually the best hangover food I’ve ever come across, as well as an amazing anytime I feel like food. So where did I use the maple cayenne butter? The brown gravy is based in a roux (butter and flour cooked together to create a base for a thick sauce), and the compound butter gave the whole sauce this sweetness backed by the sharpness of cayenne.

    While I haven’t linked the recipe for my poutine to this article, with enough interest, I will post it at a later time. In the meanwhile, please please please enjoy the hell out of this butter and use it for everything.

    Find the recipe here!

  • Happy National Chocolate Milk Day!

    Happy National Chocolate Milk Day!

    Today is September 27th. It’s National Chocolate Milk Day!

    Why is this important? Let me tell you…

    I love chocolate milk. In elementary school I drank it 3 times a day, and that continued, although not at that frequency still today. For me, it’s pretty perfect the way it is. But with anything in the culinary world, something can always be made better. The chocolate milk I drink now is different than the one that I drank as a child.

    That milk was always skim, with Hershey’s chocolate syrup. These days, I either use 1% or 2% milk and I use Hershey’s dark chocolate syrup now, as it’s way more my aesthetic than the regular chocolate syrup. Plus, it’s not nearly as sweet. But still, this is pretty basic as far as chocolate milk goes. So let me give you some new ideas.

    For your basis yet still slightly jazzed up, take my basic morning chocolate milk.

    Zoe’s Morning Chocolate Milk

    Yield: 1 Serving

    -1 cup 2% Milk

    -1 TBSP Hershey’s Dark Chocolate Syrup

    Pour milk into your cup of choice, add syrup, and stir with a spoon. ENJOY.

    *Recipe pictured is doubled

     

    For your normal chocolate milk lover, this would probably be enough. It’s interesting enough and just slightly different from the chocolate milk you’d get at any restaurant or elementary school to make most people say, “Oh that’s good!” But let’s go bigger. Go big or go home, right?

    In recent years, the idea of mixing salt and chocolate took off. Every chocolate came in milk, dark, white and salted. So let’s make Salted Chocolate Milk. If it works with a chocolate bar, a cupcake and a brownie, why not with chocolate milk? If I’m being honest with myself, and I always am, just adding some salt is not enough for me. So I’m going to amp that idea up a little more. What if… I took the idea of salted chocolate and added in two more elements? As a chef, I always enjoy adding a little extra to something in order to make it that much more complex.

    So today I made Salted Caramel Dark Chocolate Pretzel Milk.

    I’ve never made this before mind you, so this was an experiment!

     

    Salted Caramel Dark Chocolate Pretzel Milk

    Yield: 1 serving

    -Caramel Sauce (Garnish, use on the inside of the glass)

    -2 TBSP Hershey’s Dark Chocolate Syrup

    -1 Cup Milk

    -1 TSP Brown Sugar

    -1/2 TSP Sea Salt

    -Salted Pretzels (Garnish, as needed)

    -Whipped Cream (Garnish if desired)

    Mix chocolate syrup into the milk. Add the brown sugar and continue stirring until dissolved. Add in the sea salt and stir a few times until fully combined. Top with caramel sauce (just a single swirl is fine) and garnish with a pretzel rod or whatever shaped pretzel you prefer.

    *The recipe pictured is doubled

     

    Oh! If the idea of drinking chocolate milk (and having all that sugar) scares you, consider this. Chocolate milk functions extremely well as a post-workout or post lifting drink. While you can go out and buy premade drink mixes filled with electrolytes. Chocolate milk contains healthy fats, a variety of enzymes and naturally occurring electrolytes, which can speed your recovery and make you feel better after a workout. Now, I always drink chocolate milk after a workout, but that’s mostly because I just like it, and I wouldn’t recommend the more… unique chocolate milk recipe I am including in this article.

    My final note about chocolate milk is if you’re over 21, and you want to make your chocolate milk more adult, add some Bailey’s Irish Cream, Amaretto or RumChata to your wonderful chocolate drink. Personally, it’s not my thing, I like the purity of a simple chocolate milk, but seriously, feel free, I’m sure it’s delicious. Some other additions to chocolate milk that you might want to try are:

    -Cinnamon

    -Cayenne Pepper

    -Chile Peppers

    -Coconut Cream

    -Vanilla or Almond Extract

    -Nutella

    -Star Anise

     

    And if you do make our Salted Caramel Dark Chocolate Pretzel Milk, please, take a picture and show us! We’d love to see it!

  • Brie, Honey and Lemon Pancakes with Toasted Pecans, White Chocolate Shavings and Maple Syrup

    Brie, Honey and Lemon Pancakes with Toasted Pecans, White Chocolate Shavings and Maple Syrup

    In August, I competed in a completion thrown by Chefs Roll in collaboration with Callebaut, home of the finest Belgian chocolate. Out of the 10 categories that were open to compete in, I entered in 4 of them. One of the categories was Breakfast Breads and so I made these pancakes. Although they did not progress to the second round, they were very delicious and very different than any pancake I had ever made before.

    The pancake itself is savory and creamy with a touch of sweetness from the honey and a hint of acid from the lemon juice added to the batter and the lemon zest garnishing the top. You can omit the nuts if that’s not your thing, but I found that the crunch they provided was absolutely fantastic paired with the creaminess of the pancakes. Unfortunately, I did not take a lot of pictures of the pancakes because I only needed one to submit for competition, but if you’ve made a pancake before, it should be a pretty straightforward process. Good luck, and good eating.

    Find these tasty pancakes here.

  • Chocolate Balsamic Lamb

    Chocolate Balsamic Lamb

    I just want to say, this chocolate balsamic sauce is amazing. It’s smooth, velvety and both sweet and tart, chocolate and balsamic are just such good friends when mixed together. If you’re not the biggest fan of dark chocolate, feel free to use milk chocolate, although the effect will not be the same. Also, I would definitely say no to using white chocolate.

    I use this sauce on everything, you don’t have to, but it has my seal of approval. I’ve made it for competitions, for interviews in kitchens and for catering events. It’s always been a hit. So now I’m giving it to you! Use as needed.

    Click here for the recipe!

     

  • What to Do with Leftover Apples?

    What to Do with Leftover Apples?

    So it’s been a week since we went to the apple orchard, and we’ve got a lot of apples left. Although the apples will keep a while it’s best to use them sooner rather than later. What better way to do that than…Applesauce!!! Or if you’re feeling a little extra fancy, Apple Compote! Here are two simple recipes that are sure to get you in the autumn spirit while using up those extra apples.

    Make apple sauce with the recipe here!

    Try apple compote with the recipe here!

  • Apple Cider Mimosas

    Apple Cider Mimosas

    Brunch and Fall are two of our favorite things! So naturally with all the apples and cider from Brookfield Orchard, we’ve created this fun Fall twist on a classic brunch-time drink. Subbing out the orange juice for apple cider adds a nice, slightly tarter, flavor; with a crispness that matches the air. Balance it with some fun sugar sprinkles and voila!

    Check out the recipe here!

  • National Guac Day!

    National Guac Day!

    Happy National Guacamole Day! This food holiday falls on the Mexican Independence Day AND it happens to be my birthday as well! What a better way to celebrate than with three types of guacamole! We have three fun recipes sure to be a hit at any event.

    All three recipes start with the same base. You could even serve this as a build-your-own-guac bar!

    Click here for the Classic Guacamole!

    Click here for the Pineapple Mango Guacamole!

    Click here for the Birthday Guacamole!

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

  • Linguine with Butternut Squash Alfredo

    Linguine with Butternut Squash Alfredo

    Linguine with Butternut Squash Alfredo with Pancetta and Crispy Sage

    It’s September, the beginning of Fall and these days, these 3 months (September, October, November) are filled with a different kind of squash, pumpkin spice. While we will be bringing pumpkin spice to you in October and November, this recipe uses the butternut variety of squash.

    Now I won’t lie, in my daily life, I really don’t care for squash. I like spaghetti squash, but all the other kinds… not really. I just don’t find any of it appetizing. But this is something different. I wanted to make something that would be warm, filling, delicious and accurate to the season. So i came up with this sauce to go with my ultimate favorite food, pasta.

    Every person I’ve ever met loves fettuccine alfredo and I would bet money that it’s all about the creamy rich white sauce filled with heavy cream and butter. Cream sauces are well loved, and very popular in the world of pasta. They are also delicious, warm and incredibly filling. As the cold winds start to blow and the leaves start to change, we’re all going to need some rich creamy pasta.

    Adding butternut squash into an alfredo sauce felt risky when I was putting it together. Like I said, I don’t really love squash, so taking one of my favorite sauces and adding to it felt weird and a little like blasphemy. I’m happy to report that I was completely wrong. When I write recipes, I expect 50% of them to work and 50% to fail. I’m definitely lucky most of the time and end up with something fantastic. This was one of those times.

    Adding the squash to the sauce added a velvety quality that I wasn’t expecting, and imparted a delicate flavor that complimented the alfredo sauce so well. The pancetta gave everything a nice saltiness and a slight meatiness that the dish needed, while the fried sage was crunchy and unexpected in a dish like this.

    I do want to point out that this can be a completely vegetarian dish, by removing the pancetta and using the vegetable stock instead of the chicken stock. You could also make it healthier by using olive oil to cook the onions, and using 1% or 2% milk instead of whole milk or heavy cream. I don’t recommend using skim milk, it doesn’t have enough creaminess to give the sauce that texture that alfredo sauce usually has. 1% or 2% milk has enough to recreate that creamy texture, without the fat content of heavy cream.

    This is a really amazing fall dish. It surpassed my expectations by being so simple, yet so good. I hope it will meet your expectations too.

    Yield: 6 Servings
    1 Box: Barilla Linguine
    ½ LB: Pancetta, medium dice
    1 Handful: Sage, full leaves
    Alfredo Sauce
    2 TBSP: Butter
    1 Cup: Vidalia Onion, small dice
    1 Each: Garlic Clove, minced
    3 Cups: Butternut Squash, large dice
    1 Cup: Stock (Chicken or Vegetable)
    2 TBSP: Fresh Thyme
    ½ Cup: Whole Milk or Heavy Cream
    As Needed: Salt
    As Needed: White Pepper

    Sauce

    1. In a pan, add butter and sweat onions on medium heat. Do not brown.
    2. Add garlic, and cook for 30 seconds until fragrant. Be careful not to burn.
    3. Add squash, stock, and thyme. Stir to combine. Cover and cook until squash is tender.
    4. Add to food processor. Add milk, ½ a cup of pasta water, salt and white pepper.
    5. Process until smooth.

    1. In a pan, add 1 TBSP of olive oil. Add fresh sage and fry until crispy. Let cool on paper towels
    2. In the same pan, add diced pancetta. Cook until crisp. Remove from heat, set on paper towels to drain.

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