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Hi everybody,

The Bite House has been transferred to a self-hosting site, which offers me better features and more flexibility than before.  Since the initial e-mail subscriptions could not be transferred, I’m hoping that everyone’s on board to take a sec and re-subscribe. I’ve got some great posts planned: a five-parter on lobster, a moose roast, eggs kalentine, amber ale mussels, zucchini-potato cakes, etc..

Stay tuned.

Cheers,

Bryan


Haddock Amandine


Sole Amandine is a very old French classic, but, as we can all appreciate, the recipe is a simple one. Essentially, the dish is pan-seared filet of fish with a sauce of browned butter, almonds, and lemon. What I love about the recipe is that it works amazingly well with any type of fish; trout, haddock, tilapia – you name it. I had haddock in the fridge, so I went with that. But, you can also get creative – give your next batch of asparagus an amandine kick. The earthy sweetness of browned butter, the crunch of almonds, and the crisp, zesty taste of lemon go so well together, but the effect is still gentle enough to compliment a variety of core flavors. Try it out and enjoy!

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Quinoa with Roasted Peppers and Sunflower Seeds

Most of the snow is gone so I decided to cook up something that would make a great summer dish – just to herald in some even warmer weather. By now everybody knows quinoa is very healthy. It’s not the cheapest grain, but it’s worth eating not only for it’s nutritional value, but also for it’s taste. You can easily add anything to it; vegetables, nuts, seeds, fruits or even poultry to make it a main dish. It’s usually served cold as a salad, but you can heat it up to replace rice or any other grain. Eat it hot or cold, up to you.
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Cilantro and Goat Cheese Sweet Potato Mash


Another recipe with goat cheese. It’s goat cheese week! I love side dishes that are packed with flavor and dead easy to make. For this side, you don’t even have to peel the potatoes, as the skins are full of vitamins and fiber and have an earthy taste you wouldn’t want to miss.

We had this for lunch with a creamy leek toast. (For that, cook some leeks in butter; once soft, add a bit of cream; bubble away, then pop it on toasted bread; top with cheese and broil in the oven.)
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Rosemary Popovers

I got a recipe for popovers from my girlfriend’s family cookbook, but I had to tweak it five times before the things came out right. They just wouldn’t pop! So now we have over thirty popovers, most of them flat and living in the freezer. Don’t worry, they’ll get eaten. The important thing is that I now have a functioning recipe and that every future popover will rise to the occasion and do justice to its name.

A popover is an eggy bread made of four ingredients; eggs, milk, flour and salt. Quite simple, eh? It is definitely simple and easy once you have a good recipe to work with. For plain popovers, which are great with jam, just discard the rosemary. For cheesy ones add grated cheddar. For smaller ones use a smaller muffin pan. If you have a popover pan it’s even better.
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Blue Cheese, Bacon, and Leek Quiche

I promised Eggton a recipe with bacon. What I came up with is a really tasty quiche that’s packed with flavor. It can be enjoyed hot or cold as a perfect breakfast, or you can serve it up for lunch with a bit of salad. Make it a day or two in advance if you’re going to be pressed for time – it keeps well. If you can’t stand blue cheese, use any kind that you prefer.
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Cheddar Perogies with Sage Butter Sauce

You can serve perogies with any kind of sauce or none at all, they’re amazing on their own. For this recipe, I went with a sage butter sauce because, well, it’s just ridiculously good. Making your own perogies from scratch is quite a process, but you can always make double the recipe and freeze the surplus. Either way, the time you spend making perogies is definitely time well spent.
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