Tag Archives: sides

Deconstructed Mexican Style Corn, Chris Santos

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FN_Chris-Santos-Deconstructed-Corn-Salad_s4x3.jpg.rend.sniipadlarge6 ears corn
1/2 red onion, minced
1 tablespoon vegetable oil
3/4 cup crumbled cotija cheese
3/4 cup mayonnaise
2 tablespoons roughly chopped fresh cilantro
Zest of 2 limes

Heat a grill or grill pan over high heat until hot, and then add the corn and char on all sides, turning occasionally, until blackened in parts, 12 to 15 minutes. When cool enough to handle, cut the kernels off the cobs.
Heat the oil in a saucepan over medium heat and saute the onions until translucent, about 5 minutes. Add the charred corn kernels and cook until warmed. Stir in 1/2 cup of the cheese, the mayonnaise, cilantro and lime zest. Season with 1/4 to 1/2 teaspoon of the chipotle salt.
Sprinkle with the remaining 1/4 cup cotija cheese.
Cook’s Note: This recipe is great with an added squeeze of fresh lime juice.

Dina’s tossed mushrooms

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Unstuffed-Mushrooms

All the deliciousness of stuffed mushrooms without all the work! An easy side dish you can serve any night of the week!

  • 1 pound white button mushrooms
  • 2 tablespoons water
  • 1⁄4 cup dried Italian-style breadcrumbs
  • 2 tablespoons Parmigiano Reggiano cheese, grated
  • 2 tablespoons Italian parsley, minced
  • 1⁄4 teaspoon thyme (fresh or dried)
  • 1 clove garlic, minced
  • 1/4 teaspoon kosher salt
  • black pepper to taste
  • 2 tbsp olive oil to drizzle
  • olive oil spray
  1. Preheat oven to 350 degrees.
  2. Slice off the bottom of the stems; then, use a moist paper towel to gently remove any dirt from mushrooms.
  3. Quarter or halve the mushrooms, depending on the size.
  4. Sprinkle water in the bottom of a 13 x 9 baking dish then place mushrooms in a single layer on top of the water.
  5. In a small bowl combine next six ingredients: breadcrumbs through salt/pepper. Sprinkle mixture evenly on top of the mushrooms.
  6. Drizzle evenly with olive oil then spray the top with olive oil spray so it’s evenly coated. Bake uncovered until the mushrooms are golden, about 20 minutes. Serve hot or warm.

 

Oven “Fries” Ellie Krieger

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3 large baking potatoes, cut into 1/4-inch-thick matchsticks
2 tablespoons canola oil
Salt
Cooking spray

Preheat the oven to 450 degrees. In a large bowl, toss the potatoes with the oil and 1/2 teaspoon salt. Coat a baking sheet with cooking spray and spread the potatoes in a single layer. Bake until golden and crisp, about 35 minutes. Remove the fries with a spatula and season with salt.

Patricia Wells’ Fake Frites

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  • 368c4873-5ccc-4cd2-9708-f3f916104e19--2014-1220_fake-frites-0792 pounds baking potatoes, such as Idaho russets or Bintje, peeled and cut into thick fries, 3/4 inch by 3 inches
  • 2 to 3 tablespoons extra-virgin olive oil
  • Fine sea salt to taste
  1. Preheat the oven to 500° F. Bring 1 quart of water to a simmer in the bottom of a steamer. Place the potatoes on the steaming rack, place the rack in the steamer, cover, and steam just until a knife inserted in a potato comes away clean, 10 to 12 minutes. (The potatoes should not be cooked through, or they will tend to fall apart.)
  2. Transfer the steamed potatoes to a bowl and drizzle with oil. Carefully toss to coat evenly with oil. (The potatoes can be prepared to this point several hours in advance. Set aside at room temperature.)
  3. With a large slotted spoon, transfer the potatoes in a single layer to a nonstick baking sheet. Discard any excess oil or liquid. Place the baking sheet in the oven and bake, turning so they brown evenly, until the potatoes are crisp and deep golden brown, 10 to 20 minutes. Remove from the oven, season generously with salt, and serve immediately.

Small batch Garlic Dill Refrigerator Pickles from thekitchn.com

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2 pounds Kirby cucumbers
1 1/2 cups apple cider vinegar
1 1/2 cups water
2 tablespoons pickling salt
6 garlic cloves, peeled (2 per jar)
1/4 teaspoon crushed red pepper per jar (3/4 teaspoons total)
1 teaspoon dill seed per jar (3 teaspoons total)
1/2 teaspoon black peppercorns per jar (1 1/2 teaspoons total)

Wash and slice the cucumbers.

In a large saucepot, combine vinegar, water and salt. Bring to a simmer.

Arrange jars on counter and dole out the spices to each. Pack the cucumber slices firmly into the jars. You don’t want to damage the cukes, but you do want them packed tight.

Pour the brine into the jar, leaving approximately ½ inch headspace.

Tap jars gently on countertop to dislodge any trapped air bubbles.

Apply lids and let jars cool. When they’ve returned to room temperature, place jars in refrigerator. Let them sit for at least 48 hours before eating.

Makes 3 pints

Cauliflower Gratin from 12tomatoes.com

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  • 422533034_xl tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups hot milk
  • 3/4 cup grated Gruyere cheese
  • 1/2 cup grated Parmesan cheese
  • Pinch cayenne pepper
  • 1 large head cauliflower, cut into 1-inch florets
  • 3 tablespoons bread crumbs
  • Salt and pepper to taste
    1. Preheat the oven to 375 degrees F
    2. Fill a large pot with water and bring it to a boil. Add a pinch or two of salt, followed by the cauliflower florets. Let them cook for five to six minutes ñ you want them to be tender but still firm. Drain the cauliflower and set aside.
    3. While the cauliflower is cooking, melt 2 tablespoons of butter in a medium saucepan over low heat. Add the flour and stir the mixture with a wooden spoon for about two minutes. Then, add the hot milk and stir everything until it starts to boil.
    4. Whisk the milk for about a minute, until it thickens, and then take it off the heat. Add a pinch of salt and pepper, cayenne, Parmesan cheese, and 1/2 cup of Gruyere. Stir everything together until blended well.
    5. Spray an 8×11 baking dish lightly with cooking spray, then add about 1/3 of the sauce mixture to the dish. Then, add all of the drained cauliflower, followed by the rest of the sauce.
      1. Mix the remaining Gruyere cheese with the bread crumbs and sprinkle the mixture on top of the dish. Melt the remaining 2 tablespoons of butter and drizzle over the top as well.
      2. Sprinkle salt and pepper over top and bake for 25 to 30 minutes, until the top is browned.

 

 

Lick-the-Spoon Cilantro Jalapeno Aioli from allrecipes.com

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19313583/4 cup olive oil mayonnaise
1/2 lime, juiced
3/4 teaspoon ground cumin

Baked garlic parmesan potato wedges

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  • 3-4 large russet potatoes, sliced into wedges
  • 4 tablespoons olive oil
  • 2 teaspoons salt
  • 2 teaspoons garlic powder
  • 2 teaspoons Italian seasoning
  • ½ cup shredded parmesan cheese
  • optional: fresh parsley (or cilantro), ranch or blue cheese dressing for dipping
  1. Preheat oven to 375. Lightly grease a large baking sheet and set aside.
  2. Place potato wedges in a large bowl. Drizzle with olive oil and toss to coat. In a small bowl whisk together salt, garlic powder, and Italian seasoning. Sprinkle potato wedges with the shredded cheese, tossing to coat, then sprinkle with the seasoning mixture.
  3. Place potato wedges on prepared baking sheet in a single layer with skin-sides-down. Bake for 25-35 minutes until potatoes are fork-tender and golden. Sprinkle with freshly chopped parsley and dressing for dipping. 4-6 servings

 

Mushroom Broth from food & wine

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  • 1/4 cup vegetable oil
  • 1 1/2 pounds white mushrooms, finely chopped
  • Reserved Portobello mushroom stems, brushed clean
  • 1/2 Spanish onion, coarsely chopped
  • 2 teaspoons chopped garlic
  • 2 cups dry white wine
  • 1/2 cup soy sauce
  • 1/2 cup dried mushrooms, such as porcini or shiitake ( 1/2 ounce)
  • Pinch of salt
  • 1/2 teaspoon herbes de Provence or thyme
  1. In a large nonreactive saucepan, heat the vegetable oil over moderately high heat. Add the white mushrooms, Portobello stems, onion and garlic and cook, stirring, until the mushrooms release their liquid, about 5 minutes.
  2. Add the wine, soy sauce, dried mushrooms, salt, herbes de Provence and 6 cups of water and bring to a boil. Cover, reduce the heat to moderate and simmer until the liquid is reduced to about 4 cups, about 1 hour.
  3. Pour the broth through a fine strainer into a heatproof bowl. Strain again, leaving any particles at the bottom of the bowl.

MAKE AHEAD

The broth can be refrigerated for up to 4 days.