September 30, 2014 | Posted by Stephanie Banyas
Baking with olive oil may seem strange to Americans, but Mediterranean cooks have been doing it for centuries and with good reason….. Olive oil gives baked goods such as cakes, cookies, quick breads and muffins, a lovely fruity, floral flavor and light texture that butter just can’t deliver. Olive oil is healthy and will cut back on the cholesterol and saturated fat content of desserts too. Now, that doesn’t mean these brownies are super healthy or low calorie…but they are rich, moist and delicious!
A few things to remember when using olive oil in your baking: Be sure to buy a mild, low intensity extra virgin olive oil (typically stated on the label )I am a fan of Sistema Organa for baking. ..A high intensity olive oil will be too strong and the olive flavor will totally overwhelm and compete with the other flavors in your baking recipe. Also, when substituting olive oil for butter, reduce the amount by about 25 percent…If the recipe calls for ¼ cup of butter (4 tablespoons) use about 3 tablespoons plus 1 teaspoon of olive oil.
When making these brownies, do NOT overbake. The brownies are done with the sides are set and the center is still a bit gooey...These are fudgy brownies and baking them for even a minute too long, can change the consistency drastically. Take my word! Enjoy..
September 27, 2014 | Posted by Sally Jackson
Perhaps even more than our yogurt bowls (hello chia! ), my family LOVES oatmeal. Warm, filling, and an inherently cozy way to start the day, hot cereal is where it’s at. Rolled or steel cut, oats are what I turn to most mornings. Or they used to be, because there’s a new (ancient) grain in town.
September 19, 2014 | Posted by Elyse Tirrell
The B-Team is on the hunt for New York City's best sangria recipes this month. While we spend spare time taste testing sangria around the city (poor, poor us), went sent a camera down to Bobby's newest restaurant, Gato. In this video, bartender extraordinaire, DJ, is demonstrating how to make the Bolo cocktail... a red wine sangria that was named in honor of Bobby's now-closed restaurant. Watch, learn, and make it at home!
September 17, 2014 | Posted by Christine Sanchez
I was introduced to Manouri cheese about 15 years ago and have been a fan ever since. It is made from goat or sheep's milk and is actually a by-product when making feta. Soft and creamy, it crumbles beautifully and is not as salty as feta, which is sometimes a welcome characteristic. In fact I think its lovely milky flavor helps highlight Summer vegetables perfectly.
September 11, 2014 | Posted by Christine Sanchez
Manchego is one of my all-time favorite cheeses. Its slightly nutty flavor complements a lot of food and pairs well with cava, rose, white or red wine really well, making it a perfect cheese selection for a cheese board. I decided to turn that cheese board upside down and make it into a salad. The result? Delicioso. Check it out here and get the recipe here.
August 27, 2014 | Posted by Christine Sanchez
August 25, 2014 | Posted by Stephanie Banyas
When corn is at its peak in August and you are looking for new ways to serve it..why not make an old childhood favorite..creamed corn.
August 15, 2014 | Posted by Christine Sanchez
From farmer's markets, to farm stands, to your local super market... fresh, sweet corn is everywhere! I saw this trick on youtube and had to try it for myself. Now I share it with you! Check out a quick way to make some fresh corn. It's a keeper!
August 13, 2014 | Posted by Christine Sanchez
Many years ago, I was a line cook at Mesa Grill, Bobby’s first restaurant in NYC. In the summer, as part of my daily mise en place, I would make big batches of this soup.
July 25, 2014 | Posted by Christine Sanchez
If you are a meat eater (count me in!) I am pretty sure you have had a moment where you just craved a great steak. Being able to grill one properly (outside means no smoke alarms) is one of the advantages this time of year offers us.