Cuisine: Side dish
Hasselback Potatoes with Cheddar
Hasselback Potatoes with Cheddar is a recipe developed at one of Stockholm's popular old Restaurant Hasselbacken. They look like they would be difficult to make, but once you get the hang of it, you'll make these a lot. You can make these using Parmesan cheese, rosemary, thyme, whatever strikes your fancy!
By - Prep: 20 mins
- Cook: 45 mins
- Yields: 8 Servings
Roasted Broccoli Florets with Toasted Breadcrumb Gremolata
Roasted Broccoli Florets with Toasted Breadcrumb Gremolata is a traditional accompaniment to the Milanese braised veal shank dish osso buco alla. Broccoli seems to be the only vegetable that everyone in the family will eat. Because of this, I tend to make it a lot. I found this recipe in an old Bon Appetit. Of course, the use of lemon piqued my interest! Gremolata or gremolada is a chopped herb condiment typically made of lemon zest, garlic, and parsley.
- Prep: 10 mins
- Cook: 25 mins
- Yields: 6 Servings
Roasted Beets with Goat Cheese
Roasted Beets with Goat Cheese is a wonderful appetizer or side dish! I have been known to wake up in the morning and eat pickled beets. Yes, I know I'm weird! My favorite being Pickled Beets and Eggs. Beets are high in many vitamins and minerals, and the juice from red beets has been actually shown to reduce high blood pressure. Beets help cleanse your liver, boost your sex drive (nature's Viagra), combat depression, relaxes the mind, contributes to a sense of well being and the list goes on.
- Prep: 5 mins
- Cook: 35 mins
- Yields: 4 Servings
Fried (or Roasted) Cauliflower with Fish Sauce Vinaigrette
My husband was listening to The Splendid Table on NPR and heard about this recipe. I said I would make it for him. It's a tad complicated, but he was thrilled with the results and said that he could pour the Vinaigrette on just about anything. The puffed rice in this recipe is Rice Krispies cereal, which are seasoned with Japanese shichimi togarashi.
- Yields: 4 Servings
Braised Cabbage & Bacon
Braised Cabbage & Bacon is a great winter side dish. This recipe has been adapted from Saveur magazine.
- Prep: 10 mins
- Cook: 1 hr
- Yields: 6 - 8 Servings
Crispy Brussels Sprouts Chips
These Crispy Brussels Sprouts Chips are my new addiction. I had them at a gastropub in Los Angeles called Little Bear and have recreated them for you to try at home.
- Prep: 20 mins
- Cook: 15 mins
- Yields: 4 Servings
Frenched Green Beans Almondine
I love making Frenched Green Beans Almondine. If you don't have a green bean frencher, go get one! I actually think it's fun to use. These green beans are a lighter alternative to the classic green bean casserole for your holiday dinner.
- Prep: 15 mins
- Cook: 5 mins
- Yields: 4 - 6 Servings
Asparagus & Prosciutto Bundles
I love these Asparagus & Prosciutto Bundles, which are a side dish from Ina Garten's Make It Ahead cookbook. The only thing I did not do was to use truffle butter. I am not a fan of truffles.
- Prep: 10 mins
- Cook: 20 mins
- Yields: 6 Servings
Zucchini Ribbons with Herbs & Parmesan Cheese
Zucchini Ribbons with Herbs & Parmesan Cheese is beautiful and delicious. If you want to impress your guests, try cutting your vegetables in a new and different way. I think it's so important to make your meal appealing to the eye. This zucchini was a huge hit at our dinner table.
- Prep: 5 mins
- Cook: 10 mins
- Yields: 6 Servings
Zucchini Fried in Kewpie Mayonnaise
When I was in Japan, my friend Yoko told me about this recipe, which her mother used to make her. It sounded completely bizarre, but I had to try it! I'm glad I did. It creates a delicious crust and offers a rich, slightly sweet and tangy flavor.
Kewpie (Q.P.) is the most popular brand of Japanese mayonnaise, advertised with a Kewpie doll logo. It is made with egg yolks instead of whole eggs, and the vinegar is a blend of apple and malt vinegars.
