One More Bite Catering and Events

Category: Dinner

Caprese Terrine

Your favorite salad… as its own meal.

Ingredients

16 oz Fresh Mozzarella Cheese

2 cups Basil

2 Red Peppers

2 Large Tomatoes

Directions

Roast your peppers in the oven at 450, drizzled with olive oil. If your stove emits a flame, you can also use tongs and roast right on your stove. You can also use pre-roasted peppers.

Prepare your baking tin. I use a bread tin. Spray cooking spray on the inside and then line all sides with plastic wrap with a fair amount of overhang.

Slice the mozzarella and tomatoes thinly.

Pat the mozzarella and tomatoes mostly dry with a paper towel.

Place a single layer of mozzarella over the bottom of the baking tin. Add a layer of tomatoes and then a layer of basil.

If you roasted your own peppers, peel the skin away. Cut the peppers so they fit in a single layer over the basil.

Repeat until the the top layer is mozzarella again. Fold the excess plastic wrap over the top of the mozzarella and wrap tightly.

Place a heavy weight ( I used a plastic wrapped and then foil wrapped brick) on top of the terrine and refrigerate for at least 6 and up to 24 hours.

Using the plastic wrap, lift the terrine out of the baking tin. Open the top and drain the liquid. remove the plastic wrap and slice. Serve cold or at room temperature.

January 14, 2019
Steak Tips Bourguignon

This take on Julia Child’s Beef Bourguignon will have you coming back for thirds!

Ingredients

Steak Marinade

2 lbs Sirloin Tips

1 cup Red Wine (Recommended: Pinot Noir)

0.75 cup Extra Light Olive Oil

0.50 cup Unsalted Beef Stock

3 Fresh Parsley Sprigs

3 Fresh Thyme Sprigs

1 Bay Leaf

6 Garlic Cloves, Minced

Bourguignon Sauce

2 Strips Bacon, Small Dice (Lardons)

1 Celery, Small Dice

1 Carrot, Small Dice

0.50 Small Onion, Small Dice

3 tbsp Unsalted Butter

2 tbsp Tomato Paste

1 cup Red Wine (Recommended: Pinot Noir)

1.50 cups Demi-Glace (From Beef Stock)

2 tbsp Fresh Parsley

2 tbsp Fresh Thyme Leafs

1 Bay Leaf

3 Garlic Cloves, Minced

1 cup Cremini Mushrooms

1 pinch Salt (to taste)

1 pinch Pepper (to taste)

Directions

Steak Marinade

Prepare meat by trimming excess fat.

Place all ingredients in a large bowl. Cover with plastic wrap.

Marinate for 12-72 hours depending on cut of meat. (Sirloin will take less time, for steak-tips (flap meat) marinate for longer).

Bourguignon Sauce

In a medium saucepan on medium-low heat sauté Bacon. Once Bacon begins to brown add Celery, Carrot and Onion. Turn heat to Low.

Once Onions become translucent, add in Butter and Tomato Paste. Let simmer for 5-10 minutes while stirring occasionally.

Add in Wine, Demi-Glace*, Parsley, Thyme, Bay Leaf and Garlic. Let simmer for 20-30 minutes.

*For Demi-Glace, place 3 cups of Beef Stock in a medium sauce pan and simmer until reduced by half

Remove sauce from heat and allow to cool slightly. TAKE OUT THE BAY LEAF. With an emersion blender (or blender) puree sauce until smooth.

Add in Mushrooms and Salt/Pepper to taste.

Cooking Steak

Remove meat from marinade. Cook the meat depending on cut and preference. We recommend searing in a cast iron skillet, then transferring to a 350 degree oven for 3-10 minutes, depending on likeness.

Serve Steak with Sauce poured over.

January 8, 2019
National Spaghetti Day: Cacio e Pepe

National Spaghetti Day: Cacio e Pepe

Ingredients

1 lb Spaghetti or Thick Spaghetti

2 cups Pecorino Romano Chesse

3 tsp Freshly Ground Black Pepper

3 tbsp Butter or Olive Oil

Directions

Grate your cheese and grind your pepper. Hold in separate bowls.

Boil water with at least 3 tbsp of salt added to the water.

When the water has reached a roiling boil, add spaghetti and cook to just before al dente. Right before the spaghetti reaches al dente, scoop 1.5 cups of the pasta water out and set aside. You will need it later.

In a large pan, heat the butter or oil. Toast the black pepper for 1-2 minutes. Be careful not to burn.

Strain the pasta and hold to the side. Add the reserved pasta water to the pan with the pepper. Add the pasta and simmer until al dente.

Remove from the heat and stir in the cheese until creamy. Serve hot.

January 4, 2019
Champagne Poached Salmon

Champagne Poached Salmon

Ingredients

2 Salmon Filets

1 tbsp Butter

4 cups Champagne

3 Sprigs Fresh Dill

1 pinch Salt

1 pinch Pepper

Micro Herbs (Garnish)

Directions

In a straight sided pan, add 1 tbsp Butter and melt. Add Champagne, Dill, Salt and Pepper. Bring to boil, reduce to simmer for 5 min.

Add Salmon Filets and more Dill, Salt and Pepper to taste. Spoon liquid over Salmon*. Cook uncovered until cooked though (depends on thickness).

*Continue to spoon liquid over Salmon to ensure it doesn’t dry.

Serving Suggestion: Serve with Rice, Balsamic (or Teriyaki) Glaze, and garnish with Micro Herbs.

December 31, 2018
Zoe’s 24 Hour French Onion Soup

Not your Mama’s French Onion Soup

Ingredients

4 Vidalia Onion

3 tbsp Butter

1 tbsp Olive Oil

6 cups Beef Stock, or Vegetable Stock (if Vegetarian or Vegan)

2 tsp Thyme

3 tsp Kosher Salt

2 tsp Black Pepper

2 tbsp Balsamic Vinegar

1 cup Shredded Gruyere Cheese or Baby Swiss

Bread of Your Choice

Directions

The night before you want to serve the soup, slice the onions about 1/4″ thick in half rounds.

In a crockpot, add the butter and olive oil and then all the cut onions. Stir to combine. Add 1 tsp of the salt. Place the crockpot on low and let the onions cook over night, 12-14 hours.

Around 12-1pm the next day, add stock, balsamic vinegar, salt, pepper, and thyme and turn the crockpot to high for the remaining hours. It’s okay if the soup cooks for a little more, or a little less than 24 hours.

Grate the gruyere or baby swiss cheese and toast your sliced bread of choice in a toaster, or in a pan on the stove.

Turn on the broiler in your oven.

Ladle soup into oven safe ramekins, add some cheese, then your toast and then more cheese. Place the ramekins on a baking sheet and place under broiler.

Watch carefully, the broiling will only take about 2-3 minutes. Remove from oven and serve immediately.

December 17, 2018
Marinaded Turkey Breast and Cran-Raspberry Compote

This recipe is a perfect holiday dinner idea!

Ingredients

Marinaded Turkey

3 Turkey Breasts (About 1lb Each)

1 pinch Salt and Pepper

1 Medium-Large Shallot, Diced Small

1 Lemon, Zested and Sliced

2 Fresh Rosemary Sprigs

2 Fresh Thyme Sprigs

2 Fresh Sage Sprigs

2 tbsp Honey

1 pinch Red Pepper, Crushed

2 cups Extra Light Olive Oil

Cran-Raspberry Compote

2 cups White Wine

6 oz Cranberries

8 oz Raspberries

½ cup Honey

½ cup Pecans, Toasted (Crushed or Halved depending on preference)

2 tsp Ground Cinnamon

1 tsp Ground Ginger

Directions

Marinaded Turkey Breast

Place the Turkey Breasts in a baking dish, seasoning with salt and pepper.

Add in the Shallot, Lemon Slices, Zest, Rosemary, Thyme, Sage and Red Pepper.

Drizzle Honey over the Turkey, then coat with Extra Light Olive Oil.

Using plastic wrap, seal the Turkey in the baking dish, pressing down so the oil coats the Turkey and other ingredients. Store in refrigerator for 12-24 hours.

Remove plastic wrap and cover with foil*. Cook at 375F degrees for approximately 1 hour, or when the thickest part of the Turkey reads 160F degrees. Baste every 20 minutes.

*Remove foil after 45 minutes.

Cran-Raspberry Compote

In a sauce pan add cranberries and 2 cups of your favorite White Wine. Uncovered, bring to a boil, then drop down immediately to a simmer.

Add in Raspberries, Honey, Ground Cinnamon and Ground Ginger.

Allow to simmer, stirring occasionally for 20 minutes. Add in Toasted Pecans.

Once mixture has reduced to a thick, syrupy texture, serve immediately or chill first.

December 11, 2018
Apple Cider Pork and Rice Pilaf

A great and easy way to cook a pork tenderloin.

Ingredients

Pork Tenderloin

2 Pork Tenderloin (about 1.25 lbs each)

3 cups Apple Cider

¼ cup Honey

2 tbsp Apple Cider Vinegar

2 tsp Fresh Sage (Dry is Alright)

1 pinch Salt (or to taste)

1 pinch Pepper (or to taste)

Rice Pilaf

2 tbsp Butter or Olive Oil

½ cup Orzo Pasta

1.50 cups Rice (Jasmine or Basmati)

3 cups Chicken Stock

1 cup Water

½ cup Carrot, small dice

½ cup Onion, small dice

½ cup Celery, small dice

½ tsp Dry or Fresh Basil

½ tsp Paprika

Directions

Pork Tenderloin

Add Apple Cider to a small sauce pan and bring to a boil. Once it comes to a boil bring to medium-low heat. Let Apple Cider reduce by about half (approximately 15-20*). Stir occasionally.

*Time can vary widely based on cooktop and pan material. Watch closely and stir so the sides of the pan don’t burn.

Once Apple Cider is reduced add Honey, Apple Cider Vinegar, sage. Salt and Pepper to taste. Allow to simmer for 5-10 minutes to incorporate stirring occasionally.

In a baking dish place the two pork tenderloins about an inch apart. Pour Apple Cider Glaze over the pork and allowing to evenly disperse in the dish.

Place Pork in a 400(f) degree oven for approximately 18-20* minutes. Baste pork every 5 minutes and rotate dish in oven halfway through (about 10 min).

*Oven temps range, it’s best to cook until internal temp on the thickest piece reads 145-150(f) degrees.

Let Pork rest about 10 minutes. It should be slightly pink and the juices should be clear.

Rice Pilaf

In a saute pan add half the Butter/Oil and Orzo. Toast the Orzo on medium heat until it starts to brown. Remove and set aside.

Add Mirepoix (Onion, Carrot and Celery) to the pan and sauté in remaining Butter/Oil until the onions are translucent.

In a medium pot combine Rice, Orzo, Chicken Stock, Water, Mirepoix, Basil and Paprika.

Bring liquid to a boil, then reduce to low heat. Stir occasionally. Rice is done when there is little liquid left and rice and orzo are tender.

November 18, 2018
Red Wine Braised Short Ribs with Buttermilk Thyme Potato Cakes and Marinated Bok Choy

Tender falling off the bone short ribs, paired with warm potato cakes and spicy bok choy.

Ingredients

Short Ribs

8 Short Ribs

2 tsp Olive Oil

Kosher Salt

Black Pepper

2 tsp Butter

1 Small Onion, cut in 1″ slices

1 Carrot, chopped into large pieces

6 Garlic Cloves, Sliced

1 Can Tomato Paste

4 oz Tomato Sauce

Beef Stock (Approximately 1-3 cups depending on your pot)

1 cup Red Wine

2 tsp Oregano

2 tsp Thyme

1 cup Button Mushrooms

3 tbsp Corn Starch

3 tbsp Water

Buttermilk Thyme Potato Cakes

6 Yukon Gold Potatoes

1 cup All Purpose Flour

¼ cup Buttermilk

2 tbsp Butter

4 tbsp Thyme

2 tsp Kosher Salt

1 tsp Black Pepper

2 tbsp Canola Oil

Marinated Bok Choy

1 Bunch Baby Bok Choy

1 cup Low Sodium Soy Sauce

2 tsp Lemon Juice

2 tsp Red Pepper Flakes

¼ cup Olive Oil + 2 Tsp

3 Garlic Cloves, minced

1 tbsp Brown Sugar

Directions

Short Ribs

With kosher salt and pepper, season all sides of the short ribs.

In a large pot, add oil and heat over medium high heat. Add the short ribs in batches and sear on all sides. Remove from the pot on set on a plate. Continue until all short ribs are seared.

Remove the oil from the pot and add 2 tsp of butter. Slowly cook the onions and carrots until soft, but not browned.

Add the sliced garlic cloves and tomato paste and cook until fragrant, approximately 30 seconds.

Add the tomato sauce and red wine and herbs. Pour in beef stock until short ribs are covered. Cover the pot and reduce the heat to simmer. Cook for 3.5 hours on simmer.

After 3.5 hours, remove short ribs from the sauce. Add the button mushrooms to the sauce and cook for 5 minutes. Mix together the cornstarch and water and add to the sauce. Stir to combine. Keep the sauce on low heat until serving.

Buttermilk Thyme Potato Pancakes

In the microwave or the oven, bake the potatoes. When they are tender, cut them in half and scoop out the flesh, discarding the skin.

Add butter and buttermilk to the potatoes and mix to combine. Add thyme, salt and pepper.

Heat a pan over medium high heat with the canola oil. Take a scoop of the potato mixture, and form it into a ball. Flatten it out to approximately 1/2″. Coat the outside of the potato cake with flour and place in oil. Fry until both sides are golden brown.

Remove from oil and drain on a paper towel. Serve warm.

Marinated Bok Choy

In a bowl, mix all ingredients except 2 tsp of olive oil and bok choy.

Trim and wash the bok choy. Add the bok choy to a plastic bag and add the marinade. Seal the bag and move the marinade around, coating the bok choy.

Refrigerate for 2 hours.

Remove bok choy from the marinade and pat dry with paper towels.

Heat 2 tsp of oil in a large skillet over mediu. Add the bok choy and saute for 3 minutes. Remove from heat and serve hot.

November 12, 2018
Sweet Potato Gnocchi with Toasted Pine Nuts and Wilted Spinach

A fantastic hors d’oeuvre to serve at your next party. Or make a larger portion for an entree.

Ingredients

Gnocchi

3 Sweet Potatoes

1 Large Russet Potato

2 tsp Sea Salt

2 cups All Purpose Flour + More if Needed

Spinach

4 cups Spinach

1 tsp Extra Virgin Olive Oil

1 Garlic Clove, Minced

Chive Oil

2 Bunches of Fresh Chives, + Extra if desired

1 cup Canola Oil

½ tbsp Sea Salt

½ tsp Black Pepper

Other

2 oz Pine Nuts

½ tsp Red Pepper Flakes

Directions

Chive Oil

Fill a bowl with ice cubes and water. In a pot of boiling water, blanch the chives for 30 seconds. Remove immediately and add to the ice water.

Drain and wrap in paper towels. Squeeze out the excess water. Add the chives and the rest of the ingredients to a blender or food processor. Blend for 2 minutes before straining through a sieve or cheesecloth.

Transfer the oil to a glass container and seal it. The oil can be refrigerated for up to a month. Use at room temperature.

Gnocchi

Prick holes in the potatoes with a fork to let out steam. Bake the potatoes for 1 hour. Remove, cut in half and let cool. Scoop out the insides of the potatoes and add to a large bowl. Using a fork, mash the potatoes a bit.

Add the flour ¼ of a time, mixing the flour all the way in. Finish with the rest of the flour.
Combine until a smooth, slightly sticky dough is formed.

Turn out onto a floured surface and knead. Divide into 8 sections.

7. Roll out one section at a time in a long log. Use a sharp knife or dough cutter to cut into 1 inch “pillows”.

You can par boil the gnocchi as is, or you can roll on a gnocchi board or a fork for classic gnocchi lines. Drop gnocchi into a pot of boiling water. When the gnocchi floats to the surface remove from the water with a slotted spoon and hold in a bowl.

Spinach and Pine Nuts

In a dry pan, toast the pine nuts for 3-4 minutes. Remove from the pan and hold in a bowl.

In the same pan, heat 1 tsp of olive oil. Add the spinach and minced garlic and saute for 30 seconds. Remove from heat.

Assembly

In a pan, heat 1 tsp of the chive oil. Add gnocchi to the pan and saute until browned. Add to a plate or bowl and sprinkle with pine nuts and add wilted spinach. Drizzle with chive oil. If desired, add chopped chives to the gnocchi as well.

November 6, 2018
Roasted Pear, Fontina and Roasted Beef Grilled Cheese: Two Ways

Dive into a melty grilled cheese, done two ways for National Sandwich Day!

Ingredients

2 Slices of Apple Cinnamon Bread or Onion Ciabatta

1 tbsp Light Mayonnaise

1 tsp Butter

4 Slices of Rare Roast Beef

1 Bosc Pear or Red Anjou Pear

4 oz Fontina Cheese

Directions

Slice the pears. They should be fairly thin.

In a dry non-stick pan, cook the pears oven medium high heat until the sugars begin to caramelize and the pears begin to brown. Remove from pan.

In a non-stick pan, add the butter and melt it over medium heat.

Use half a TBSP of light mayonnaise on one side of one of the slices of bread. Place mayonnaise side down in pan. Layer 2 oz fontina cheese, then 2-3 slices of pear, the roast beef, and 2 more oz of fontina cheese on the bread in the pan. Turn the heat down, and cover for 2 minutes, making sure not to burn the bread.

Add mayonnaise to the other side of the bread, and place it on top of the sandwich. Using a spatula, carefully flip the grilled cheese over, and cook for another 2-3 minutes, until the other slice of bread has browned.

Carefully remove grilled cheese from the pan using a spatula. Now enjoy your grilled cheese!

November 3, 2018