Saturday, December 31, 2005
Potato and Blue Cheese Gratin
This is a very simple dish to prepare, but full of rich creaminess. You cook it in an ovenproof skillet, but could also do it in a pie dish or casserole pan for a more attractive presentation. It's a great accompaniment for pork or beef tenderloin. The recipe comes from the December 2005 issue of Gourmet and serves 4 to 6 as a side dish.
Ingredients:
1-1/2 lb. medium yellow-fleshed potatoes
1 c. heavy cream
1 garlic clove, finely chopped
1/2 t. salt
1/4 t. black pepper
1/3 c. crumbled blue cheese (about 1 oz.)
Step-by-step:
1. Put oven rack in upper third of oven and preheat oven to 425°F.
2. Peel potatoes and slice 1/8 inch thick. Toss with cream, garlic, salt, and pepper and pour into a 10-inch ovenproof skillet. Cover with foil and roast until potatoes are tender, about 25 minutes.
3. Remove from oven and preheat broiler. Remove foil and sprinkle potatoes with cheese. Broil until top is browned, 2 to 3 minutes.
Labels: side dishes
Friday, December 30, 2005
Quinoa with Mango and Curried Yogurt
Quinoa is an ancient grain that has recently gained popularity with American chefs. It contains more protein than any other grain and is packed with nutrients. It cooks up light and fluffy, similar to couscous. This recipe is an interesting play on flavors with lime, curry, ginger, jalapeño, and mango all in the mix. It's terrific with grilled meats! The recipe comes from the May 2003 issue of Gourmet and serves 6 as a side dish.
Ingredients:
1/3 c. plain yogurt
1 T. fresh lime juice
2 t. curry powder
1 t. finely grated peeled fresh ginger
3/4 t. salt
1/4 t. black pepper
2 T. vegetable oil
1-1/3 c. quinoa
1 lb. firm-ripe mango, peeled, pitted, and cut into 1/2-inch chunks (2 c.)
1 red bell pepper, cut into 1/4-inch dice
1 fresh jalapeño chile, seeded and minced
1/3 c. chopped fresh mint
1/2 c. salted roasted peanuts, chopped
Step-by-step:
1. Whisk together yogurt, lime juice, curry powder, ginger, salt, and pepper in a large bowl. Add oil in a slow stream, whisking until combined.
2. Rinse quinoa in a bowl using 5 changes of water, rubbing grains and letting them settle before pouring off water (if quinoa does not settle, drain in a large sieve after each rinsing).
3. Cook quinoa in a large pot of boiling salted water 10 minutes. Drain in a large sieve and rinse under cold running water.
4. Set sieve with quinoa over a saucepan containing 1-1/2 inches boiling water (sieve should not touch water) and steam quinoa, covered with a kitchen towel and lid, until fluffy and dry, 10 to 12 minutes.
5. Toss quinoa with curried yogurt and remaining ingredients in a large bowl. Serve warm or at room temperature.
Labels: side dishes
Thursday, December 29, 2005
Green Beans with Lemon and Pine Nuts
These green beans are a zesty, crispy complement to most any meal. They're particularly nice with holiday meals, which often include lots of meaty, starchy dishes. Their lemony goodness is refreshing without being overpowering. The recipe comes from the November 2005 issue of Gourmet. Serves 8 as a side dish.
Ingredients:
1-1/2 lb. green beans, trimmed and cut diagonally into 1/2-inch pieces
1/4 c. pine nuts, toasted
2 T. finely chopped flat-leaf parsley
1-1/2 t. finely grated fresh lemon zest
4 t. extra-virgin olive oil
Step-by-step:
1. Cook beans in a 4-quart saucepan of boiling salted water until just tender, about 5 minutes, then drain well in a colander.
2. Transfer beans to a bowl and toss with nuts, parsley, zest, oil, and salt and pepper to taste.
Labels: side dishes
Sunday, November 20, 2005
Parmesan-Pear Risotto
This is a star risotto. Seriously, I'd be surprised if you've had better. Plus, who knew risotto was so easy? Thanks to Gabriel Claycamp at Culinary Communion for sharing this spectacular dish.
Ingredients:
1 c. Carnaroli or Arborio rice
4 c. chicken or vegetable stock
1/2 c. minced onion
1/2 c. grated Parmigiano Reggiano
1 T. white wine
3 T. butter or olive oil, divided
Salt and pepper, to taste
1 pear, cored, peeled, and diced
Step-by-step:
1. Heat stock to simmering in a saucepan.
2. In another heavy-bottomed saucepot, saute the onions in 2 T. butter until golden.
3. Add the rice and stir to coat. Allow rice to cook for a minute to parch.
4. Add one-third of stock to rice. Stir constantly over high heat until absorbed. Continue adding stock in thirds, stirring until absorbed for each addition.
5. Add wine and cook out.
6. Add cheese and remaining butter and stir vigorously until creamy. Adjust seasonings.
7. Just before serving, stir in diced pear.
Labels: side dishes
Soba Salad with Carrot and Zucchini
I love making this side dish for barbecues. It's easy to double or triple, depending on the size of your party. The lime-soy-ginger flavor has a lot of zing, and the dish is quite festive in appearance, thanks to matchstick carrots and zucchini. The recipe comes from the June 2004 issue of Gourmet. Serves 6-8 as a side dish, or 4 as a main course.
Ingredients:
3 to 4 T. fresh lime juice
6 T. soy sauce
1-1/2 T. finely minced peeled fresh ginger
1-1/2 t. sugar
1/4 c. vegetable oil
1/2 lb. soba noodles, freshly cooked to tender, rinsed under cold water, and drained
3 carrots, cut into 1/8-inch matchsticks
2 medium zucchini, cut into 1/8-inch matchsticks
1 bunch scallions, thinly sliced crosswise
Whisk together lime juice, soy sauce, ginger, sugar, and oil in a large bowl. Add remaining ingredients and toss to combine. Season with salt and pepper. Serve at room temperature.
Labels: salads, side dishes
Cheesy Rice and Corn Casserole
This is a delicious and easy side dish, and it's not too bad for you either. Serve it with chicken and green beans. Serves 6.
Ingredients:
3 c. cooked rice
2 c. corn kernels
1 onion, chopped
8 oz. cheddar cheese, grated
1-1/2 c. skim milk
1/2 t. salt
1/2 t. chili powder
1/4 t. pepper
Paprika
Step-by-step:
1. In a large mixing bowl, combine all ingredients except paprika and mix well.
2. Pour mixture into a greased 2-quart casserole dish. Sprinkle with paprika and bake at 350 degrees F for 40-45 minutes.
Labels: side dishes
Friday, November 18, 2005
Spicy Whipped Sweet Potatoes
This recipe, so creamy and delicious, is a great addition to Thanksgiving dinner. For a decorative presentation, serve in a hollowed-out pumpkin, or individually in cleaned-out red peppers. Thanks to MaryAnne Rehbock for sharing her recipe! Serves 4 to 6.
Ingredients:
2 large Red Garnet sweet potatoes, peeled and diced
1/2 large russet potato, peeled and diced
6 T. maple syrup
1 t. salt
1/8 t. cayenne pepper, or to taste
1 T. pure ground chili powder, or to taste
1/2 c. butter, softened
Step-by-step:
1. Simmer potatoes in water for 15 minutes, or until tender. Drain; place in food processor.
2. Add maple syrup, salt, cayenne, and chili powder. Process for 1 minute while adding butter, one tablespoon at a time. Continue processing until smooth.
3. Warm in pan before serving.
Ingredients:
2 large Red Garnet sweet potatoes, peeled and diced
1/2 large russet potato, peeled and diced
6 T. maple syrup
1 t. salt
1/8 t. cayenne pepper, or to taste
1 T. pure ground chili powder, or to taste
1/2 c. butter, softened
Step-by-step:
1. Simmer potatoes in water for 15 minutes, or until tender. Drain; place in food processor.
2. Add maple syrup, salt, cayenne, and chili powder. Process for 1 minute while adding butter, one tablespoon at a time. Continue processing until smooth.
3. Warm in pan before serving.
Labels: side dishes
Creamed Corn with Bacon
My mom makes this corn every Thanksgiving, but I could eat it every day of the year! The flavors go wonderfully with roast turkey or chicken, and also make an interesting addition to a sandwich!
Ingredients:
6 slices bacon, diced
2 T. chopped onion
2 T. flour
2 cans creamed corn
1 egg, lightly beaten
Step-by-step:
1. Brown bacon until crisp; drain on paper towels.
2. Drain off all but 2 T. bacon fat and sauté onion until translucent.
3. Add flour to onions and brown mixture.
4. Stir in creamed corn. Cook on low until mixture has thickened slightly. Add egg; stir well. Add diced bacon pieces; stir to combine.
5. Pour mixture into a greased casserole dish and bake ½-hour at 350 degrees. Serve warm.
Ingredients:
6 slices bacon, diced
2 T. chopped onion
2 T. flour
2 cans creamed corn
1 egg, lightly beaten
Step-by-step:
1. Brown bacon until crisp; drain on paper towels.
2. Drain off all but 2 T. bacon fat and sauté onion until translucent.
3. Add flour to onions and brown mixture.
4. Stir in creamed corn. Cook on low until mixture has thickened slightly. Add egg; stir well. Add diced bacon pieces; stir to combine.
5. Pour mixture into a greased casserole dish and bake ½-hour at 350 degrees. Serve warm.
Labels: side dishes
Sarah's Barbecue Beans
My friend Sarah Hilbert shared this recipe with me several years ago and it's become a staple at barbecues at my house. It always gets raves! If you're vegetarian, omit the bacon and add a dash of liquid smoke along with the ketchup. A vegetarian version of Pork & Beans can also be found on the shelf next to the meat version.
Ingredients:
16 oz. Pork & Beans, fat removed
15 oz. butter beans or white lima beans, drained
15 oz. red kidney beans, drained
1 T. Worcestershire sauce
1/2 c. ketchup
1/4 c. brown sugar
1/2 lb. bacon
1 medium onion, chopped
Step-by-step:
1. Rinse butter beans and kidney beans; drain.
2. Brown bacon. Remove and drain on paper towels. Crumble when cooled.
3. Sauté onion in bacon fat. Drain excess grease.
4. Mix bacon and onion together with remaining ingredients.
5. Bake at 350 degrees for 30-45 minutes. Serve warm.
Ingredients:
16 oz. Pork & Beans, fat removed
15 oz. butter beans or white lima beans, drained
15 oz. red kidney beans, drained
1 T. Worcestershire sauce
1/2 c. ketchup
1/4 c. brown sugar
1/2 lb. bacon
1 medium onion, chopped
Step-by-step:
1. Rinse butter beans and kidney beans; drain.
2. Brown bacon. Remove and drain on paper towels. Crumble when cooled.
3. Sauté onion in bacon fat. Drain excess grease.
4. Mix bacon and onion together with remaining ingredients.
5. Bake at 350 degrees for 30-45 minutes. Serve warm.
Labels: side dishes
Warmer Kartoffelsalat
This is a traditional German recipe for hot potato salad. Unlike the American potato salad, this one's made without mayonnaise and served warm. Its salt-and-vinegar flavor packs a punch! Makes 4 to 6 servings.
Ingredients:
15-20 new potatoes
6 slices bacon, diced
1/2 c. onion, diced
1 t. flour
2 t. sugar
2 t. salt (or to taste)
Freshly ground black pepper
3-4 T. cider vinegar
1/2 c. water
Fresh parsley, minced
Step-by-step:
1. Cook potatoes in salted water. When fork-tender, drain, peel, and slice thickly.
2. Fry bacon until crisp. Remove from pan and add onion; cook until tender.
3. Drain off all but 1 tablespoon of the bacon fat. Add flour, sugar, salt, and pepper to skillet. Cook, stirring, until flour is lightly browned. Stir in vinegar and water. Cook until slightly thickened.
4. Return bacon to skillet and stir to combine. Pour this hot dressing over the potatoes. Stir gently to blend. Sprinkle minced parsley on top. Serve immediately.
Ingredients:
15-20 new potatoes
6 slices bacon, diced
1/2 c. onion, diced
1 t. flour
2 t. sugar
2 t. salt (or to taste)
Freshly ground black pepper
3-4 T. cider vinegar
1/2 c. water
Fresh parsley, minced
Step-by-step:
1. Cook potatoes in salted water. When fork-tender, drain, peel, and slice thickly.
2. Fry bacon until crisp. Remove from pan and add onion; cook until tender.
3. Drain off all but 1 tablespoon of the bacon fat. Add flour, sugar, salt, and pepper to skillet. Cook, stirring, until flour is lightly browned. Stir in vinegar and water. Cook until slightly thickened.
4. Return bacon to skillet and stir to combine. Pour this hot dressing over the potatoes. Stir gently to blend. Sprinkle minced parsley on top. Serve immediately.
Labels: salads, side dishes
Creamy Orzo with Wilted Garlic Greens
This recipe is adapted from Cuisine at Home magazine. It's a delicious side dish to roasted chicken or grilled salmon. Serves 4.
Ingredients:
1 lb. spinach or chard, stemmed, washed, and roughly chopped
3 cloves garlic, thinly sliced
1/4 t. crushed red pepper flakes
2 T. olive oil
1 c. orzo
1/4 c. Romano cheese, grated
1 egg, beaten
2 T. heavy cream
Salt and pepper to taste
Grated Romano cheese for garnish (optional)
Step-by-step:
1. Boil a small amount of water in a large pan, add greens and wilt quickly. Remove, drain, and set aside.
2. Boil orzo according to package directions. Drain, but do not rinse.
3. While orzo is cooking, whisk together Romano, egg, cream, salt, and pepper. After draining cooked orzo, add it immediately to the cream mixture, stirring to evenly coat.
4. Sauté sliced garlic in olive oil until lightly golden. Add greens and red pepper flakes, toss to warm through, and add to orzo mixture. Adjust seasonings, if necessary. Serve immediately, topped with extra Romano, if desired.
Ingredients:
1 lb. spinach or chard, stemmed, washed, and roughly chopped
3 cloves garlic, thinly sliced
1/4 t. crushed red pepper flakes
2 T. olive oil
1 c. orzo
1/4 c. Romano cheese, grated
1 egg, beaten
2 T. heavy cream
Salt and pepper to taste
Grated Romano cheese for garnish (optional)
Step-by-step:
1. Boil a small amount of water in a large pan, add greens and wilt quickly. Remove, drain, and set aside.
2. Boil orzo according to package directions. Drain, but do not rinse.
3. While orzo is cooking, whisk together Romano, egg, cream, salt, and pepper. After draining cooked orzo, add it immediately to the cream mixture, stirring to evenly coat.
4. Sauté sliced garlic in olive oil until lightly golden. Add greens and red pepper flakes, toss to warm through, and add to orzo mixture. Adjust seasonings, if necessary. Serve immediately, topped with extra Romano, if desired.
Labels: side dishes
Corn and Basil Salad
I've adapted this refreshing salad slightly from a recipe from Cooking Light. I sometimes think I make it just for its colorful presentation! But the taste is great too and it's a wonderful addition to picnics and barbecues. It's also easy to make in advance. Makes 3 cups, enough for 6 people.
Ingredients:
Salad:
10 oz. frozen corn, thawed
1/2 c. chopped red pepper
8 cherry tomatoes, quartered
3 t. fresh basil, julienned
Tomato Dressing (recipe below)
1/2 lb. snow peas, trimmed
Tomato Dressing:
1/2 c. tomato sauce
2 T. white wine or cider vinegar
1 T. sliced green onions
1 t. basil
1/4 t. salt
Step-by-step:
1. Prepare Tomato Dressing by blending all ingredients until smooth.
2. Combine corn, pepper, tomatoes, and basil. Toss gently. Stir in Tomato Dressing, cover and chill for at least 3 hours.
3. Before serving, blanch peas in boiling water for 30 seconds; drain. Rinse under cold water until cool; drain.
4. Arrange peas around the edge of a platter or shallow bowl. Spoon corn mixture into a mound in the middle of the peas. Serve cool.
Ingredients:
Salad:
10 oz. frozen corn, thawed
1/2 c. chopped red pepper
8 cherry tomatoes, quartered
3 t. fresh basil, julienned
Tomato Dressing (recipe below)
1/2 lb. snow peas, trimmed
Tomato Dressing:
1/2 c. tomato sauce
2 T. white wine or cider vinegar
1 T. sliced green onions
1 t. basil
1/4 t. salt
Step-by-step:
1. Prepare Tomato Dressing by blending all ingredients until smooth.
2. Combine corn, pepper, tomatoes, and basil. Toss gently. Stir in Tomato Dressing, cover and chill for at least 3 hours.
3. Before serving, blanch peas in boiling water for 30 seconds; drain. Rinse under cold water until cool; drain.
4. Arrange peas around the edge of a platter or shallow bowl. Spoon corn mixture into a mound in the middle of the peas. Serve cool.
Labels: salads, side dishes
Skillet Cornbread
This is the most delicious cornbread recipe I've encountered. I suspect it's all in the butter! I love to cook this in a preheated cast-iron skillet in the oven--it gives the bread a nice crispy outside. You can also prepare it in a muffin tin, for individual servings. The recipe comes from James McNair's Corn Cookbook. Serves 4-6.
Ingredients:
1 c. cornmeal
1 c. flour
1/4 c. sugar or 1/3 c. honey
1 T. baking powder
1 t. salt
2 eggs
1/4 c. unsalted butter, melted
1 c. milk
Step-by-step:
1. Preheat oven to 400 degrees. Grease a cast-iron skillet or 8-by-8-inch pan. If using a cast-iron skillet, preheat now.
2. Combine dry ingredients. Beat wet ingredients well. Combine two mixtures and stir just until blended.
3. Pour into pan and bake until golden, 20-25 minutes.
Variations:
Cheese: Add 1 c. grated cheese
Citrus: Add 3 T. orange zest or 2 T. lemon zest
Hearty: Add 3/4 c. corn kernels
Labels: side dishes
Thursday, November 17, 2005
Butternut Squash Gratin with Onions and Sage
This recipe is one of my favorites! A great entree or side dish, especially for Thanksgiving. It comes from Vegetarian Cooking for Everyone, by Deborah Madison. Serves 4 as a main dish.
Ingredients:
1/4 c. olive oil
4 c. thinly sliced onion
4 thyme sprigs
2 T. chopped fresh sage (or 2 t. dried)
salt and freshly ground pepper
6 c. butternut squash, peeled and cut into 1/2-inch cubes
1/2 c. flour
2 T. chopped parsley
1/2 c. grated Fontina or Gruyere
1/2 c. + 2 T. heated whole milk
1 c. fresh bread crumbs
Step-by-step:
1. Preheat the oven to 350 degrees. Spray a 2-quart glass dish with cooking spray.
2. Heat half the oil in a skillet over medium heat. Add the onion, thyme, and sage and cook, stirring frequently, until the onions are lightly caramelized, about 15 minutes. Season with salt and pepper to taste. Spread in the dish, return the skillet to medium heat, and add the remaining oil.
3. Toss the squash in the flour, letting the excess fall away. Add it to the pan and cook until it begins to brown in places, about 7 minutes. Add the parsley, season with salt and plenty of pepper, and cook one minute more. Layer the squash over the onions, cover with the cheese, then add the milk. Cover and bake for 25 minutes, then uncover, add the bread crumbs, and bake until the top is browned and the liquid absorbed, about 25 minutes more.
Ingredients:
1/4 c. olive oil
4 c. thinly sliced onion
4 thyme sprigs
2 T. chopped fresh sage (or 2 t. dried)
salt and freshly ground pepper
6 c. butternut squash, peeled and cut into 1/2-inch cubes
1/2 c. flour
2 T. chopped parsley
1/2 c. grated Fontina or Gruyere
1/2 c. + 2 T. heated whole milk
1 c. fresh bread crumbs
Step-by-step:
1. Preheat the oven to 350 degrees. Spray a 2-quart glass dish with cooking spray.
2. Heat half the oil in a skillet over medium heat. Add the onion, thyme, and sage and cook, stirring frequently, until the onions are lightly caramelized, about 15 minutes. Season with salt and pepper to taste. Spread in the dish, return the skillet to medium heat, and add the remaining oil.
3. Toss the squash in the flour, letting the excess fall away. Add it to the pan and cook until it begins to brown in places, about 7 minutes. Add the parsley, season with salt and plenty of pepper, and cook one minute more. Layer the squash over the onions, cover with the cheese, then add the milk. Cover and bake for 25 minutes, then uncover, add the bread crumbs, and bake until the top is browned and the liquid absorbed, about 25 minutes more.
Labels: side dishes
