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Archive for the ‘Side Dish’ Category

Radishes, turnips and parsnips are veggies I’ve gazed at on the grocery shelves since I was a kid. However, I never really made an effort to eat them, even though I read a lot about how good they are for me. Perhaps this will be my first foray into radish-land.

Makes 2.5 cups

INGREDIENTS

2 small bunches radishes, greens attached (about 20 to 25 radishes)

½ bunch fresh basil leaves (about 1½ cups)

⅓ cup macadamia nuts, toasted

1 small shallot, coarsely chopped

1 small garlic clove, coarsely chopped

½ cup grated Piave cheese (substitute Parmagiano-Reggiano if Piave isn’t available)

1 lemon, juiced and zested

¾ cup extra-virgin olive oil

1 teaspoon salt

Freshly ground pepper, to taste

DIRECTIONS

1. Separate the radishes from the greens; clean each radish thoroughly and set aside. In a food processor or blender, combine the radish leaves, basil, macadamia nuts, shallot, garlic, cheese, lemon juice and zest and oil and blend until smooth. Season with salt and pepper.

2. Serve the pesto alongside cleaned, whole radishes. To store, place in an airtight container and cover with a thin layer of olive oil.

From: Tasting Table 

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BLT Pasta Salad

I consider the BLT the Groundhog of Summer. The earlier this sandwich comes out and fails to see its shadow the faster summer can begin.  Now the Food Network has come up with a pasta salad version. Sheer genius! Serves 4.

Ingredients

12 ounces corkscrew-shaped pasta

1/2 cup milk

12 ounces lean bacon

3 medium ripe tomatoes, cut into chunks

1 tablespoon chopped fresh thyme

1 clove garlic, minced

Kosher salt and freshly ground pepper

1/2 cup mayonnaise

1/4 cup sour cream

4 tablespoons chopped chives or scallion greens

5 heads Bibb lettuce, quartered, or 5 cups chopped romaine hearts

 

Directions

Cook the pasta in a large pot of salted boiling water as the label directs. Drain and toss with the milk in a large bowl; set aside.

Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp. Drain on paper towels. Discard all but 3 tablespoons drippings from the pan. Add the tomatoes, thyme and garlic to the pan and toss until warmed through; season with salt and pepper. Crumble the bacon into bite-size pieces; set aside 1/4 cup for garnish. Toss the remaining bacon and the tomato mixture with the pasta.

Mix the mayonnaise, sour cream and 3 tablespoons chives with the pasta until evenly combined. Season with salt and pepper. Add the lettuce; toss again to coat. Garnish with the reserved bacon and the remaining 1 tablespoon chives. Serve at room temperature.

From: Food Network 

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I wandered by the break room and the chef from the Food Network was pulling these watermelon slices out of a grill pan. It got my attention because I typically think of watermelon as cold and sweet. 

Ingredients

/2 (5-pound) seedless watermelon

1/4 cup balsamic vinegar

Extra-virgin olive oil

Kosher salt (specialty salt is great here, if on hand)

2 cups fresh baby arugula, washed and dried

1 cup goat cheese, crumbled, preferably a French Chevre

Fresh finely cracked black pepper

Directions:

Stand the watermelon half-cut side down on a cutting board and slice away the rind, leaving a solid block of melon. Turn the block on its side and cut it into 8 squares, roughly 3 by 3 inches and 1-inch thick.

Pour the vinegar into a small saucepan and bring to a simmer over medium-high heat. Cook until reduced to a thick syrup consistency. Set aside.

Heat a non-stick grill pan over medium-high heat. Drizzle just enough olive oil over watermelon slices to thinly coat and place on hot grill pan. Grill each side about 2 minutes until grill marks appear; transfer to a plate and season with salt.

To assemble the salads, put about 1/4 cup of baby arugula on a serving plate, followed by a grilled slice of watermelon in the center, and top with a tablespoon of crumbled cheese and another 1/4 cup arugula. Add another watermelon slice and another tablespoon of cheese. Repeat with remaining ingredients. Finish each salad with a very light drizzle of olive oil and balsamic syrup. Dust with black pepper and serve immediately.

From: Food Network 

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I’ve been hitting the Iowa City Farmer’s Markets on the weekends. Half of my money goes to food to cook later while the other half goes to food I eat on the spot. Thankfully this recipe requires a little time. But once the berries hit the market this moves to the top of my list. 

Makes about 6 cups

Ingredients:

1 cup hot water

3/4 cup sugar

2 tablespoons fresh lemon juice

3 cups sliced hulled strawberries (1 pound whole berries) plus additional berries for garnish

Directions:

Stir first 3 ingredients in small bowl until sugar dissolves. Blend 3 cups strawberries in processor until smooth. Add sugar syrup and blend until combined.

Pour mixture into 13x9x2-inch nonstick metal baking pan. Freeze until icy around edges, about 25 minutes. Using fork, stir icy portions into middle of pan. Freeze until mixture is frozen, stirring edges into center every 20 to 30 minutes, about 1 1/2 hours. Using fork, scrape granita into flaky crystals. Cover tightly and freeze. (Can be made 1 day ahead. Keep frozen.) Scrape granita into bowls. Garnish with berries and serve.

From: Bon Appetit

 

 

 

 

 

 

 

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I’m a fan of everything about Chipolte…except their tortillas. In my humble opinion they tear too easily and then it stops being a burrito and becomes a pile of rice and meat. When that happens this rice tends to save the day. 

Chipotle’s Basmati Rice Recipe

Ingredients:

1 teaspoon vegetable oil or butter

2 tsp. fresh cilantro

2/3 cup white basmati rice

1 cup water

1/2 teaspoon salt

1 Lime

Directions:

In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted. Add rice and lime juice, stir for 1 minute. Add water and salt, bring to a full rolling boil. At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 25 minutes. Fluff rice with a fork.

Basmati is a long-grained rice, with a fine texture. It can be found in Middle Eastern and India markets, as well as some supermarkets.

The source of this recipe is attributed to Chipolte’s Executive Chef (and CEO), Steve Ells.

From: Chipolte Fan 

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When I first made it I thought I had made too much butter as I had a few tablespoons left. After pulling it out of the oven and cutting the loaf into pieces I found that some slices barely had any bleu-cheese butter on them. So if after you slather the bread with the bleu butter and you have any leftover go ahead and smear it all over the top. Or take what’s left and put it in a small bowl to spread with a knife. I also smeared it on grilled flank steak slices. Serves 8.

Ingredients:

One 12 ounce loaf of crusty French bread

1/2 cup of butter, softened

4 ounces of crumbled bleu cheese.

Directions

Cut bread loaf at 3/4 inch intervals, cutting to, but not through, the bottom of the load.

Stir together the softened butter and the cheese. I used a potato masher to mix up mine because I needed the butter to be ready before it had softened all of the way. Spread bleu butter on each side of a bread slice.

Wrap loaf in foil and place on a baking sheet.

Bake at 375 for 7 minutes of until toasted.  You may want to crisp it by removing it from the foil. Just don’t leave it in too long or you’ll have quite the mess on your hands.

Devour.

Source: unknown

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This one reminds me of one trip out for sushi. I was surprised to get an avocado slice in with my usual tempura order.

Ingredients

1 avocado, sliced into ¼ inch slices

½ cup milk

½ cup flour

1 egg, beaten

Canola oil, for frying

 

Lime Sriracha Mayo

½ cup mayonnaise

Juice from ½ lime

Sriracha, or other spicy chili sauce

 

Directions:

Fill a skillet with oil until it’s about ¼ – ½ inch full. Heat on high until oil sputters when a drop of water is dropped in.

Place the milk, flour and egg into three separate shallow dishes. Beat about a tablespoon of water into the egg mixture. Take a slice of avocado and dunk in milk, then the flour, then the eggs, then back in the flour. Place each slice on a plate until you’ve dunked the whole batch in batter.

Slowly add the slices to the oil. You don’t want to overcrowd the pan, so stop before they all start touching each other. After about a minute you’ll see the edges turning brown, this means it’s time to flip them over. Allow to cook for another minute and then remove them from the skillet and place on a plate lined with paper towels.

To make the mayonnaise, mix together the mayo, lime juice and sriracha. Add the Sriracha to taste depending on how spicy you want it. Serve along side your avocado fries and enjoy!

Maybe season fires with garlic salt?

An easy way to slice the avocado is to slice it in half and remove the pit. Cut the avocado into slices while it is still in the skin making sure not to cut all of the way through the skin. Take a metal spoon and scoop out the avocado slices.

From: A cozy kitchen

 

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