The Bites Site

Strawberry Rhubarb Lattice Tart

"Strawberry & Rhubarb" is one of my favorite flavor combinations. Every spring I eagerly look for the arrival of rhubarb at the markets. Last year I made strawberry rhubarb hand-pies which were delicious! This year I thought it would be nice to make a full tart and then to top it with a lattice crust. I imagined how beautiful the bright pinkish red fruit would look peaking through the lattice, and indeed it turned out to be gorgeous. But more importantly perhaps was that it tasted fabulous. The only downside was that because it was so good, it was gone ...

Skate with Hazelnuts & Cauliflower in a Warm Caper, Mustard & Golden Raisin Sauce

This dish was good... so good! If you are looking for a full meal that has developed and rounded flavors and is quick and easy to make - look no further. The sauce really pops. Between the capers, the mustard, and the raisins cooked in with the roasted hazelnuts and cauliflower, the flavors are unexpected and wonderful all at the same time. Top it with a delicate skate and this dish is really one of my new favorites. I can't wait to make it again. Give it a try, because I know you'll love it too. Skate with Hazelnuts ...

Rustic Pan Brick Chicken with Zucchini, Caramelized Onion, Crouton Medley

One of my favorite ways of making chicken is the pan cooked "brick" style. You are able to get a combination of both dark and white meat, it has crispy skin and is incredibly juicy - getting the best aspects of chicken all in one. Depending on the time of year, this chicken goes incredibly well with a large variety of garnishes. This time, I happened to make it with a zucchini, caramelized pearl onion, buttery crouton medley... One Word: Delicious. Rustic Pan Brick Chicken with Zucchini, Carmelized Onion, Crouton Medley by: Natalie Emerson, Serves:2 Ingredients: Canola Oil 1 Whole Zucchini 2 Thick Slices Fresh bread, ...

Sirloin Cheese Burger with Yam Fries & Salad

This dish was inspired by my favorite burger from a place called Zaitzeff. Their burgers are delicious, but what really makes them special are the Portuguese buns that they use. I have looked long and hard for these buns, twice finding substandard versions. A few days ago I finally found them at Citarella and so came to be this very "summery" dish in the middle of winter. It was perfect... I just can't wait until I can actually grill the meat on a barbeque! Sirloin Cheese Burger with Yam Fries & Salad serves: 4, by: Natalie Emerson INGREDIENTS: ` 1 1/3 lbs ground ...

Almond Orange Tea Cakes

Almond Orange Tea Cakes adapted from Patricia Well's, A Food Lovers Guide to Paris INGREDIENTS: ` 2 tablespoons (30 g) room temperature butter for mini-cupcake mold 1 cup (140 g) finely ground almonds 1 2/3 cups (210 g) confectioners sugar 1/2 cup (70g) unbleached all-purpose flour Pinch of salt 3/4 cup (185 g) egg whites (5 to 6) 1 Tsp Orange Zest 3/4 cup (6 ounces; 185 g) unsalted butter, melted and cooled ` PROCEDURE: ` Preheat the oven to 450°F(230°C). Butter the mini cupcake molds. Place the buttered molds in the freezer to solidify the butter and make the cakes easier to unmold. In ...

Cucumber Farro Risotto with Steamed Salmon

Farro is a whole wheat that is usually found dry and then cooked like a pasta. I can't possibly explain how much I love this little grain and how often I use it as its applications are somewhat endless. If you are someone who has never tried farro, I plead with you to try it. It is so delicious. Farro has incredible flavor and texture and can be eaten cold or hot. While it is a healthy ingredient, it doesn't taste "healthy". When paired with something creamy, it resembles the texture and feel of risotto. I love this dish because... 1) ...

Meyer Lemon Tart

I made this lemon tart using Meyer Lemons which are not as tart as standard lemons. Their skin is also deeper in shade which helps to make the tart a very bright yellow. I love this tart, its texture, its flavor, and its crust. I made it to bring to my sisters home for a visit. Her four year old son was at school while I was there, but as I was driving home, I got the sweetest little phone call from him... P.J.: "Auntie Natie, how did you make the cake." Me: "I made it with lemons." P.J.: "But what else is ...

Poached Egg Salad with Sherry Shallot Vinaigrette

Sometimes it's the simple things that are the best, and that couldn't be more true than with this salad. Paired with a bright and tangy vinaigrette, this dish is well rounded and balanced... perhaps one of my favorites! I could really eat this dish every day and not get sick of it. I wonder if anyone else will have this same obsession? Poached Egg Salad with Sherry Shallot Vinaigrette Recipe by: Natalie Emerson Serves: 2 12 Thin Asparagus 1 tbls Canola Oil 2 – 1 inch thick slices Italian Bread (or use a nice white bread/Pan de Mie) 1 ½ tbls Extra Virgin Olive Oil ¼ lb Prosciutto ...