Tag Archives: sides

Cheesy Scalloped Potato Casserole from the food network

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  • 2 tablespoons unsalted butter
  • 1 medium onion minced
  • 2 gloves garlic minced
  • 1 tablespoon chopped fresh thyme
  • 1 1/4 teaspoons table salt
  • 1/4 teaspoon ground black pepper
  • 2 1/2lbs russet potatoes peeled and sliced into about 1/8″ thick rounds
  • 1 cup veggie broth
  • 1 cup heavy cream
  • 2 bay leaves
  • 1 cup grated sharp cheddar cheese
  • 1/2 cup parmesan cheese
  1. Preheat oven to 425F
  2. Melt butter in a large Dutch oven over medium-high heat until the foaming subsides.
  3. Add onion and cook while stirring occasionally until lightly browned and soft (about 4 minutes).
  4. Add garlic, thyme, salt, and pepper. Cook for about another 30 seconds.
  5. Add potatoes, chicken broth, cream, and bay leaves. Bring to a simmer.
  6. Cover, reduce heat to medium-low, and simmer for about 10 minutes. discard bay leaves.
  7. Transfer the mixture to an 8″x8″ baking dish and press into an even layer.
  8. Sprinkle the top evenly with cheese.
  9. Bake in oven about 16 minutes until the cream is bubbling around the edges and the top is golden brown.
  10. Let cool 10 minutes before serving.
  11. Enjoy!

 

Spinach and Berries Salad with Dill, Phyllis Keating

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spinach_and_berries_salad_w_dillRed Wine Vinaigrette
1/2 cup olive oil
1/4 cup red wine vinegar
1/4 cup sugar
2 clove garlic
1/4 teaspoons salt
1/4 teaspoons pepper
1/4 teaspoons dry mustard
1/4 teaspoons onion powder

Salad
1 cup almonds
1 pounds baby spinach
1 pounds butter lettuce
1 bunch scallions
1/2 pints strawberries
1/2 pints raspberries
1/2 pints blueberries
1/4 c dill weed

Toast the almonds for about 5 minutes at 350F . Cool. Toss the almonds, spinach, lettuce, onions, fruit and dill week in a large bowl. Add the vinaigrette just before serving and toss to coat.  Serving Size: 8

Seared Lima Beans with Roasted Pumpkin Seed, Damaris Phillips

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ZD0407H_Seared-Lima-Beans-with-Roasted-Pumpkin-Seeds_s4x3.jpg.rend.sni12col.landscape– 1/2 cup pepitas (hulled pumpkin seeds)
– 3 to 4 tablespoons coconut oil
– 16 ounces frozen large lima beans, thawed
– 5 small green onions, greens parts only, thinly sliced
– 1/2 bunch flat-leaf parsley, roughly chopped

– Zest of 1 lemon (about 1 tablespoon)
– Kosher salt
– 3 tablespoons lemon juice

1. Preheat the oven to 350 degrees F.

2. Spread out the pepitas on a baking sheet; transfer to the oven and roast until golden brown, 10 to 15 minutes, tossing halfway through. Let cool to room temperature, then grind the pepitas in a food processor to a coarse-milled consistency.

3. Heat a cast-iron skillet over medium heat. Add the coconut oil and heat until very hot, about 1 to 2 minutes. Add the lima beans and sear on one side until light golden brown, 3 minutes. Add the green onions, parsley, roasted pepitas and the lemon zest. Stir, and saute for 1 to 2 minutes. Turn off the heat and season with salt to taste.

4. Add the lemon juice, 1 tablespoon at a time, until the desired tanginess is reached. Serve right away or else the lima beans might never make it to the table!!!

onion crema from chefsteps.com

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This onion crema is fabulous. Just delicious. It would be wonderful as a sauce under (or drizzled over) vegetables.

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Preheat oven to 400F  for about 45 minutes.

Don’t peel, drizzle with a little olive

Terry used 3 onions about the size of a baseball, then  added about 1/4 to 1/3 cup olive oil and a good hit of salt to the VitaMix with the onions.

Buzz until very smooth.

Depends on the texture you want.

Watch the video in the link.

This is such a good technique Terry’s  going to try it with other vegetables.

Sauteed Oyster Mushrooms from epicurious

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  • 1 tablespoon vegetable/olive oil
  • 1 pound small oyster mushrooms (any large ones cut into 1-inch pieces), stems trimmed
  • 2 teaspoons cider vinegar

Heat oil in a large nonstick skillet over medium-high heat until hot. Sauté mushrooms with 1/2 teaspoon salt until golden, about 8 minutes. Add vinegar and sauté until evaporated, about 1 minute. Season with salt, then transfer to a plate to cool. Serve at room temperature.

cooks’ note: Mushrooms can be made 4 hours ahead and kept at room temperature.

 

Mini Herbed Pommes Anna from epicurious.com

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  • 1/2 cup (1 stick) unsalted butter
  • 12-24 small tender thyme sprigs plus 2 teaspoons coarsely chopped leaves
  • 1 garlic clove, minced
  • 1 3/4 pounds small waxy potatoes (such as Yukon Gold or German Butterball), each slightly larger than a golf ball
  • 2 teaspoons kosher salt
  • Freshly ground black pepper
  • Special equipment:A standard 12-cup muffin pan; a mandoline

Preheat oven to 350°F. Melt butter in a small saucepan over medium heat. Brush muffin cups all over with butter. Line bottoms with parchment-paper rounds. Arrange 1-2 small thyme sprigs in center of each round. Drizzle 1/2 teaspoon butter into bottom of each cup.

Add chopped thyme and garlic to remaining butter in saucepan. Stir over medium-low heat until fragrant, about 2 minutes. Remove from heat.

Using mandoline, slice potatoes crosswise into very thin rounds (less than 1/16″ thick), placing them in a large bowl as you work. Pour herb butter over and season with salt and pepper; toss to coat well.

Divide potato slices among muffin cups, layering overlapping slices to create a circular pattern. Lightly press center of each to make compact. Drizzle any remaining butter and seasoning from bowl over.

Cover muffin pan tightly with foil and place on a baking sheet. Bake until potatoes can be pierced easily with the tip of a knife, about 35 minutes. Remove foil; invert a rimmed baking sheet over pan. Turn, lightly tapping on counter, releasing potatoes onto sheet. Rearrange any slices that may have fallen out. Using a metal spatula, carefully turn cakes, thyme sprigs facing down. Discard parchment. DO AHEAD:Potatoes can be made 1 day ahead. Cover; chill.

Increase heat to 425°F. Uncover cakes if needed. Bake until bottoms and edges are golden and crispy, 25-30 minutes. Carefully turn cakes, thyme sprigs facing up. probably not necessary to turn them

 

Cranberry Sauce from seriouseats.com

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12 ounces fresh or frozen cranberries
2/3 cup dark brown sugar
1/4 cup white sugar
1/2 cup water
2 tablespoons orange juice
1/2 teaspoon orange zest
1/2 teaspoon Kosher salt

Combine cranberries, brown sugar, white sugar, water, orange juice, orange zest, and salt in a medium saucepan. Bring to a boil over medium-high heat. Cook, stirring occasionally, until berries start to pop, about 5 minutes. Press berries against side of pan with wooden spoon and continue to cook until berries have broken down and sauce thickens to a jam-like consistency, about 5 minutes more. Remove from heat and let cool for 30 minutes. Adjust consistency with water as needed. Serve immediately or place in an airtight container and store in the refrigerator. Can be served cold or reheated.

Pickled Beets/fermented beets Sally Fallon

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12 medium organic beets
seeds from 2 cardamom pods (optional)
4 Tablespoons whey
1 Tablespoon Celtic Sea Salt
filtered water

Prick beets in several places, place on a cookie sheet and bake at 300 degrees for about 3 hours (see note above for alternative cooking), or until soft. Peel and cut into a 1/4 inch julienne. Do not grate or cut the beets with a – this releases too much juice and the fermentation process will proceed too quickly, so that it favors formation of alcohol rather than lactic acid.
Place beets in a quart-sized, wide mouth mason jar and press down lightly with a wooden pounder or a meat hammer. Combine remaining ingredients and pour over beets, adding more water if necessary to cover the beets. The top of the beets should be at least 1 inch below the top of the jar. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage.

Crushed Peas with Smoky Sesame Dressing from smittenkitchen.com

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1 1/2 pounds fresh peas in pods or about 1 1/2 cups already shelled or frozen and defrosted
1/4 cup plain yogurt
2 tablespoons tahini (sesame seed paste)
1 tablespoon lemon juice
2 tablespoons water
1/4 teaspoon ground cumin
1/4 teaspoon paprika, smoked if you have it
1/4 teaspoon salt
1 scallions, thinly sliced
Toasted pitas, cut into wedges, for serving

Cook peas: Have ready a colander and an ice bath, and bring a medium pot of lightly salted water to a boil. Blanche peas for 30 seconds (if you like them with a real residual snap) to 1 minute (for a slightly more yielding pea) and drain them, then immediately shocking them in the ice water. Drain the peas again and pat them dry on a large towel.

Crush peas: Using a potato or egg-masher (and hopefully not an annoying one like mine, with holes the exact size of peas!), muddler or meat pounder (be gentle!), lightly crush the peas. Aim for mixed textures, some left whole, most in halves and a few a little more broken up. Put them in a large bowl.

Make dressing: Whisk together tahini, yogurt, lemon juice, water, cumin, paprika and salt. You might be tempted, as I was, to swap the water with olive oil but don’t do it — it makes a horrible curdled mess you will be sad to have to toss.

Assemble: Mix peas with about 3 tablespoons of the dressing, to start, then add more to taste. Sprinkle with scallions. Heap pea mixture on toasted pita wedges.

 

Green Bean Salad with Mustard Seeds and Tarragon From Plenty by Yotam Ottolenghi and Sami Timimi

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1 1/4 cups green beans, trimmed
2 1/4 cups snow peas, trimmed
1 3/4 cups green peas (fresh or frozen)
2 tsp coriander seeds, roughly crushed with a mortar and pestle
1 tsp mustard seeds
3 Tablespoons olive oil
1 teaspoon nigella seeds
1/2 small red onion, finely chopped
1 mild fresh red chile, seeded and finely diced
1 garlic clove, crushed
grated zest of 1 lemon
2 Tablespoon chopped tarragon
coarse sea salt
1 cup baby chard leaves (optional)

Fill a medium saucepan with cold water and bring to the boil. Blanch the green beans for 4 minutes, then immediately lift them out of the pan and into the iced water to refresh. Drain and dry.

Bring a fresh pan of water to the boil and blanch the snow peas for 1 minute only. Refresh, drain and dry. Use the same boiling water to blanch the peas for 20 seconds. Refresh, drain and dry. Combine the beans, snow peas and peas in a large mixing bowl.

Put the coriander seeds, mustard seeds and oil in a small saucepan and heat up. When the seeds begin to pop, pour the contents of the pan over the beans and peas. Toss together, then add the nigella seeds, red onion, chile, garlic, lemon zest and tarragon. Mix well and season with salt to taste.

Just before serving, gently fold the chard leaves, if using, in with the beans and peas, and spoon the salad onto plates or into bowls.

Chef notes:

  • For what it’s worth, we didn’t use separate pans of boiling water for the snow peas and green beans as the recipe instructs. We just used one pan of water.
  • We used frozen peas and omitted the optional baby chard leaves. (We love how they look in the salad pictured in the cookbook, but we didn’t have access to baby chard leaves.)
  • We didn’t have nigella seed so we added a bit of coarsely ground black pepper instead.