Tag: Side Dish

  • Fennel with White Beans and Tomato

    Cut into wedges 1 fennel bulb In a large frying pan, heat 2 glugs olive oil Fry fennel until golden. Lower heat and add 1 medium onion, diced ¾ tsp salt and cook until tender. Add more oil if needed and add 3-4 cloves garlic, minced or sliced Cook briefly, add ½ cup white wine […]

  • Gigantes

    Gigantes

    Pick through 2 cups picked over dried large lima beans removing any foreign objects (rocks) you find. Place them in a 3-quart saucepan, cover them with plenty of water and soak them overnight, at least 5 hours. Drain off the water and add fresh water to cover them by at least two inches, add  2-3 […]

  • Dal Masala

    Heat Soak all day or overnight 1 cup black lentils½ cup kidney beans Drain the beans and place in pressure cooker. Mince the following 1 medium onion2 medium tomatoesa 1-inch piece of ginger4-5 garlic cloves and add to pressure cooker along with 4 cups water1 tsp cumin seeds or ½ tsp cumin powder½ tsp red […]

  • Summer Squash with Mint

    Summer Squash with Mint

    The measurements in this recipe are vague. Don’t let it throw you. When shopping, look for the squash with the smallest diameter. They should be cylindrical in shape more than bulging or the seeds will overwhelm the results. Using careful knife skill, a mandoline or other gadget, cut very small summer squash (1 per serving) […]

  • Upma

    A yummy grain alternative. In a large saucepan heat 3 TBL oil 1 tsp mustard seeds and cook until the seeds pop, about 2-3 minutes (or use) 3 TBL mustard oil ( the diluted mustard oil that’s ready to use) Add ½ cup chopped shallots 3 hot green chilies (stemmed, seeded and chopped) 3 tsp […]

  • Multi-Grain Stuffing

    My mother would often make this, not fully cooking the grain, and use it to stuff the Thanksgiving turkey. The excess would sit around the turkey in the roasting pan. At other times, she’d cook it as I do, in a skillet cooking to completion, and serve it as a side dish. The day before […]

  • Potato Kugel for a Crowd

    Peel 8 pounds of russet potatoes and keep under water until you are ready to use them. You can peel them the night before with no ill effect. Preheat oven to 350 degrees F. Peel and quarter 4 large onions. Place onions, 2 at a time in of the food processor or leave running until […]

  • Potato Gateau

    Is it a potato (pan) cake? Well, yes, and no. Peel and very finely slice 5 baking potatoes. In a cast iron frying pan, heat olive oil and add the potatoes. Sprinkle generously with salt. Stir to cook them all a bit. Let them start to cook on one side without stirring — I did […]

  • Kasha Fusillichkas

    Okay, it’s supposed to be made with bow-tie pasta (and then it’s called Kasha Varnichkas), but I’m not so traditional. This makes a lot, so you might want to cut it in half. Just use the white of the egg if you do. Bring a large pot of water to boil. Mix together 1 beaten […]

  • Creamy Polenta

    Mix ½ cup corn meal, 2 cups cold water and ½ tsp salt in a saucepan. Stirring constantly, bring to boil over a high heat. Cover pan when it begins to boil  and reduce heat to lowest possible temperature. It will need to cook for 5-8 minutes more. Stir in 1-2 TBL butter. NOTES If […]

  • Celery Root Saute

    Peel 2 celery roots, trimming as needed to clean. Slice thinly across the root to make even slices and then cut these cross-wise to make julienne. (The safe way to do this is to cut the root lengthwise and then work with each half to make the thin slices.) Set the julienne aside. Despite what […]

  • Sauteed Fennel with Pernod

    Trim fennel bulb, cutting off bottom end of bulb. Slice vertically into thin slices. Saute in olive oil on high heat. Let brown, but not burn. You may want to cover it to accelerate the cooking. Toss in some Pernod, stir quickly and serve hot.