One More Bite Catering and Events

Category: Main Course

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
Challah French Toast, Apricot Bacon Jam and Bourbon Creme Anglais

Challah French Toast, Apricot Bacon Jam and Bourbon Creme Anglais

Ingredients

French Toast

1 Challah, sliced into 1-1.5″ slices

8 Eggs

2 tsp Cinnamon

2 cups Milk

½ cup Brown Sugar

½ cup Flour

1 tsp Salt

½ cup White Sugar

2 tbsp Vanilla

½ cup Butter

Creme Anglais

0.50 oz Bourbon

1 cup Milk

2 Egg Yolks

3 tbsp White Sugar

3 tbsp Flour

3 tbsp Corn Starch

1 tsp Vanilla

Directions

Creme Anglais

In a small saucepot, heat the milk until it is gently boiling.

In a bowl, mix eggs, sugar, flour and cornstarch together.

Using a ladle, gently add some milk to the egg mixture and whisk quickly to temper. Repeat several more times until eggs are full tempered and won’t scramble in the heat.

Using a strainer, strain the egg mixture into the milk. Whisk over medium heat until thickened.

Remove the pan from the heat and fold in the vanilla and bourbon until combined. Place seran wrap flat against the creme anglais so it doesn’t gain a skin as it cools.

French Toast

In a large bowl, mix eggs, milk, cinnamon, and brown sugar. Add the slices of challah to the mixture and let sit, covered in the refrigerator for 2-12 hours.

In a bowl, add the flour, salt, white sugar, and vanilla together. Cut the butter into cubes and using your hands, cut the butter into the flour mixture until crumbly.

Preheat the oven to 350 degrees. Grease a large deep baking dish.

Place down one layer of challah bread. Sprinkle with the flour mixture. Add another layer of bread and sprinkle with more of the flour mixture.

Bake for 45 minutes to 1 one hour.

Serve with warm creme anglais, bacon jam, and roasted almonds if desired.

November 28, 2018
Farfalle with Spinach/Arugula Walnut Pesto, Prosciutto, Pine Nuts and Parmesan Cheese

A delicious pasta dish for your fall table!

Ingredients

1 lb Farfalle Pasta

½ lb Prosciutto, thinly sliced (omit and add 1 tsp of salt if desired)

2 oz Pine Nuts

2 oz Frozen Peas

½ tsp Kosher Salt

1 tsp Black Pepper

Pesto

2 cups Packed Arugula Leaves

2 cups Packed Spinach Leaves

1 cup Walnuts, shelled

1 cup Freshly Grated Parmesan Cheese

1 Head of Garlic

2 tsp Kosher Salt

1 cup Extra Virgin Olive Oil

2 tbsp Lemon Juice

Directions

Pesto

Preheat your oven to 400F. Peel the outer layers from the head of garlic, leaving the skins of the individual cloves on. Slice the top (1/4 of an inch to 1/2 an inch) off to expose the individual cloves.

Place the garlic on a pan, cut side up and drizzle with olive oil. Cover with aluminum foil and bake for 30 minutes. Remove the cloves from their skins.

In a food processor, add the roasted garlic, arugula leaves, spinach leaves, walnuts, Parmesan cheese, lemon juice and salt. Pulse a few times. Add the 1 Cup of Oil and process until desired texture is reached.

Assembly

In a dry pan over medium heat, toast the pine nuts for 3-4 minutes, being careful not to burn them. Hold in a bowl.

Cook the farfalle according to the instructions on the box. Cook the peas according to the package instructions.

Chop the prosciutto into manageable bite sized pieces.

In a bowl, place farfalle in a bowl. Season with kosher salt and black pepper. Toss with pesto. Add the pine nuts, peas and prosciutto. Top with Parmesan cheese. Serve hot.

November 19, 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