Side Dishes
Sautéed Brussels Sprouts With Bacon & Golden Raisins
Here’s one for the stove top! In anticipation of Thanksgiving, and the need for oven space for all of those high caloric, over indulgent side dishes that don one’s holiday table, here is one for the stove top. It’s delicious and you can also shred the Brussels sprouts to try and hide the fact that […]
Continue ReadingYorkshire Pudding
Sunday Lunch Yesterday, we had friends from England for lunch. We had “Sunday Lunch”, which basically entails eating, talking and drinking around the table all day. Sunday lunch is a complete “write off” for the day, but what a way to spend a Sunday. British Sunday lunch is also known as a Sunday Roast and […]
Continue ReadingOven Roasted Green Beans
A Simple Side My friend, Jessica, sent me this recipe from The Denver Post. I love easy side dish recipes! I grew up eating boiled vegetables. I never boil vegetables today. You remove all the nutrients and flavor. Oven Roasted Green Beans Serves 8 2 lb fresh green beans 2 shallots, thinly sliced 8 cloves garlic 2 […]
Continue ReadingWarm Potato, Dill, Caper & Mustard Salad
Karen Martini I adapted this recipe from Karen Martini’s “Where the Heart is that my friend Sharon gave me. She is a very popular chef in Melbourne Australia. I love all the rustic earthiness of the way she approaches food. I also love her name! Warm Potato, Dill, Caper & Mustard Salad Serves 8 1½ lbs fingerling […]
Continue ReadingOrzo with Butter, Lemon & Herbs
Tangy Orzo This recipe makes a great side dish. Yes, another lemony recipe! I actually served this as a side dish with the Pork with Lemon Picatta Sauce. Orzo with Butter, Lemon & Herbs Serves 6 12 oz orzo 4 Tbs butter 1 clove garlic, crushed Juice of 1 lemon 4 Tbs parmesan cheese, grated […]
Continue ReadingOnion Fennel Gratin
Forgotten Fennel We had a dinner party over the weekend and I made this onion, fennel gratin. Fennel is an under utilized vegetable in this country. Once it is cooked, it loses the “licorice” taste. I made it with onions, but it is also works well with potatoes. Onion Fennel Gratin Serves 4 2 Tbs […]
Continue ReadingPan-Roasted Cauliflower with Pine Nuts & Raisins
Cauliflower The milk, sweet, almost nutty flavor of cauliflower is enhanced when roasted. Cauliflower can be roasted, boiled, fried, steamed or eaten raw. I served this dish last night and everyone liked it. I made it in advance up to the point of putting it in the oven. Pan-Roasted Cauliflower with Pine Nuts & Raisins […]
Continue ReadingHatch Green Chile Rice
Ahh, The Searing Aroma We had a wonderful time this year picking up our Hatch chiles, because we included some friends that are equally obsessed with these New Mexican gems. One of my favorite “side effects” of excursion is that the seared chile aroma lingers in my car for about a week. They should sell […]
Continue ReadingZucchini Carpacio
The Brilliance of Patricia Wells Patricia Wells is another one of my favorite chefs. She is a cookbook author and teacher who divides her time between Paris and Provence. Her book Patricia Wells at Home in Provence (1996) won the James Beard Award for Best International Cookbook. Wells is the only American and the only woman to […]
Continue ReadingLemon Coleslaw
I made this lemon coleslaw, so that I could use up the red cabbage that I bought to photograph for my blog header. It is much lighter than most coleslaw recipes. Lemon Coleslaw Serves 4 2 Tbs low-fat sour cream 2 tsp low-fat mayonnaise 1/2 tsp finely grated fresh lemon zest 4 tsp fresh lemon […]
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