One More Bite Catering and Events

Tag: recipe

  • Potato Wedges with Lentil Curry and Goat Cheese

    Potato Wedges with Lentil Curry and Goat Cheese

    French fries are really tasty and potato wedges are even better. Thick and generally baked with olive oil and a variety and spices, these wedges are delicious.

    These wedges are covered in lentil curry and goat cheese, which makes them vegetarian, but these wedges could just as easily be used for poutine, or covered in gravy with bacon. You could easily add ground beef and sour cream and nacho cheese. Basically, they’re a super versatile food group.

    You could use these as a main course, a side dish or even as a giant party food platter!

    Get the recipe here.

  • Red Velvet Gnocchi: Cookbook Review

    Red Velvet Gnocchi: Cookbook Review

    Zoe’s Take
    3/10

    I did NOT like these gnocchi at all. While the color was absolutely beautiful, they did not taste good at all. The texture was almost cake like, you could taste the semolina in the dough easily and they just didn’t have any flavor. I had to cover them in cheese in order to eat them. I definitely think that you should stick to regular gnocchi. Do NOT recommend.

    Eric’s Take
    3/10

    This recipe is the perfect example of something that is great in theory, but not in practice. I agreed with Zoe on every point. The taste was overwhelming beet flavored. The texture was very odd, and they desperately needed a sauce, like a beurre blanc or even a gremolata. This would balance out the flavor and lift the overly earthy gnocchi. I’m willing to give the benefit of the doubt that I might not have made them correctly. But both Zoe and I had very similar outcomes. This is at least a problem with the instructions. My dough was very dry, but not knowing what to base it off of, I had to assume correct. Overall, there were too many issues and questions for us to give this more than a 3.

  • Roast Beef with Boursin, Roasted Tomatoes and Arugula on a Buttery Croissant

    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.

  • Spicy Ramen with Miso Tofu

    Spicy Ramen with Miso Tofu

    Ramen. It’s an amazing all purpose dish that can basically be anything you want it to be. This ramen is vegetarian, which is lovely, but can easily be made with meat if that’s what you’re into.

    Ramen is also incredibly versatile. You can basically add whatever you want to it and it will still be good. I added full shiitake mushrooms to mine, only giving them a quick saute in a pan.

    The moral of the story is, have fun with it.

    Get the recipe here.

  • Simple Manicotti

    Simple Manicotti

    We’ve definitely said it before…but we love pasta. This classic dish can sometimes seem daunting, but it’s really easy. While you can certainly make everything right before eating, we prefer making this dish ahead of time.

    For our Ricotta Filling recipe click HERE.

    For our Pasta Sauce recipe click HERE.

    You can use all sorts of pasta for this recipe. There’s large and small manicotti, lasagna noodles, or even wonton wrappers. You could also make fresh dough. The preparation can vary depending on your choice. If you’re making the pasta to eat immediately be sure to follow the instructions on the box. Most will par-cook for about 8 minutes. For fresh pasta or wonton wrappers you don’t have to par-cook.

    If you use lasagna noodles or wonton wrappers, place a line of ricotta at the end leaving 1/2 inch for sealing the side. This will make a tube shape. For Manicotti noodles or pasta already in a tube, carefully spoon in the filling. It may be easier to use a piping bag.

    To save time during the week, you can pipe the filling into uncooked noodles. Place a little sauce to just cover the bottom of the pan. Lay out the filled noodles in one layer. Cover with sauce and some cheese. Cover and refrigerate. The sauce will moisten the noodles in the refrigerator overnight.

    If you make our manicotti recipe be sure to let us know!

  • Valentine’s Day Vanilla Rhubarb Scones

    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.

  • Cookbook Review: Warm Wild Mushroom and Chicken Strudel

    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.

  • Livened Up Fettuccine Alfredo

    Livened Up Fettuccine Alfredo

    I am a pastaholic. I could literally eat it every single day, for at least two meals of the day. Normally though, I wouldn’t order fettuccine Alfredo at a restaurant. Why? Because most Alfredo are made with cream and milk. Not only is that wayyyy too heavy, but I just don’t think it tastes nearly as good.

    The best Alfredo in my opinion is made with butter and cheese, no cream required! My Fettuccine Alfredo is light and yet so creamy with just a touch of acidity from the lemon, a little bite from the pepper and some extra fiber and green from the peas. During the summer, I would use fresh sweet peas from the garden, but not in the winter when going outside is like… cold. Especially with the polar vortex going on.

    Get the recipe here for something to keep you warm on these loooong cold nights.

  • Brie, Pear and Almond Puffs

    Brie, Pear and Almond Puffs

    When I think hors d’oeuvres, I think one bite. Passed hors d’oeuvres should be easily eaten and not messy at all. At the most, you may need to wipe your fingers on a small cocktail napkin.

    These little bites are perfect for your next party. These are good when passed on a tray by a well dressed server, or placed on a lovely serving platter, center stage on your food table.

    I had a lot of fun building mine. I decided to make cute little flowers with mine ( and then made some that just looked like puffs). These could be made into a variety of shapes and forms, making them incredibly versatile for any affair.

    Get the recipe here.

  • Fluff Cakes

    Fluff Cakes

    The giant souffle pancakes that you can find in Japan… they look so good don’t they? These are a version of that. I love fluffy food, and these are the definition of fluffy.

    The pancakes themselves, are not dense, but rather very light as they are mostly meringue. While my pomegranate chocolate chip pancakes are very heavy, these ones you can keep eating forever.

    Now, mine look small because I only filled my molds 1/4 of the way. But if you fill them 1/2-3/4 of the way, they will be much bigger because they will rise in the mold ( i was being a little lazy).

    Oh, please make these. They’re so delicious.

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