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Side Dishes

Dinner, Recipes, Side Dishes, Soups, Vegetarian

Summer Roasted Tomato Soup

September 10, 2013

Tomato SoupOur “Big Beef” tomato plants aren’t producing large tomatoes anymore, just a few golf-ball sized orbs.   The plants are looking a bit ragged yet we are still collecting a few tomatoes here and there and they’re so much better than any supermarket tomatoes (in our area, that is).  I had 4 pounds of ripe tomatoes and the freezer was already well stocked with fresh tomato sauce and homemade pizza sauce and there was no way I was going to oven dry tomatoes for 6 hours in this heat!  So soup it was going to be. I adapted this recipe from David Lebovitz who adapted his recipe from The Bonne Femme Cookbook.

thymeThyme is a perfect match for the roasted tomatoes.  Martha Stewart uses marjoram which would certainly work just as well in this soup.

Roasted TomatoesRoasting the tomatoes helps to intensify their natural sweetness and imparts a more delicate flavor to the garlic and onions.

Tomato Soup up close

Summer Roasted Tomato Soup

Makes 2 quarts

Adapted from David Lebovitz blog

Ingredients

4 pounds ripe tomatoes

1/2 large onion, sliced

6 – 10 cloves garlic, peeled

1 tablespoon olive oil

salt and freshly ground black pepper

3 1/2 cups liquid (I used half water and half chicken broth)

2 1/2  teaspoons minced thyme

1 tablespoon sugar

Preparation

Preheat the oven to 425 degrees.

Core the stem portion of the tomatoes.  Cut the tomatoes in half horizontally and squeeze out the seeds.  Toss the tomatoes with the olive oil and garlic on a rimmed baking sheet and season generously with salt and pepper.  Rub a little oil on the onion slices.  Turn the tomatoes so they are all cut side down and lay onion slices between the tomatoes and garlic.  Bake for 20 – 30 minutes, until the tomatoes are completely soft and beginning to char on the bottoms.  Slip off the tomato skins before proceeding to the next step.

Warm the water and stock in a large saucepan with the tomatoes, garlic, onions and any juices left in the pan.  Add the thyme.  Once warm, simmer for 10 minutes.  Remove from the heat and let cool.  Blend the tomato mixture with the sugar (My blender could not accommodate the entire recipe so I did this in two batches).

I noticed that blenderizing the tomato mixture meant aerating the ingredients which gave the soup a very light orange color.  If you slowly reheat the soup, the color changes into a vibrant and gorgeous color.  This turned out to be a wonderful soup and I will be adding  it to my collection of recipes.

***For vegetarian tomato soup replace the chicken broth with water.

Appetizers, Kimchi, Korean, Recipes, Side Dishes, Vegan, Vegetarian, Veggies

Quick Cucumber Kimchi

September 4, 2013

Cucumber KimchiThere’s not many combinations better than spicy, garlicky, kimchi and a bowl of steaming hot rice.  When accompanied with either grilled chicken or tofu marinated in Granny’s Teriyaki sauce, or Korean Style Hamburger Patties, it’s a mouth-watering experience.

Japanese CucumberI do enjoy the more traditional Napa cabbage kimchi but there’s something special about crunchy cucumber kimchi.  Whole Spice Korean chili flakes add a beautiful color and mild sweetness without too much heat to the kimchi.

Kimchi Ingredients

Quick Cucumber Kimchi

Serves 2 as a side dish

Ingredients

1 pound Japanese cucumber, halved lengthwise and sliced crosswise into 1/3 inch thick slices.

1 1/2 teaspoons kosher salt

1/4 cup thinly sliced Maui or sweet onion

1 teaspoon minced garlic

1 teaspoon minced ginger

1 tablespoon finely chopped green onion

2 teaspoons sesame oil

dash of fish sauce (optional)

3 teaspoons Korean chili flakes

1/4 teaspoon kosher salt

Preparation

Place sliced cucumbers in a large bowl and sprinkle with 1 1/2 teaspoons kosher salt.  Toss well.  Let stand for 20 minutes then rinse and drain well.  Rinse the bowl.

Place cucumbers back into the bowl and add the remaining ingredients.  Mix everything together and transfer to a smaller serving bowl.  Refrigerate until chilled.  Sprinkle additional green onions on the top before serving if desired.  The kimchi is best eaten the same day.  Any leftovers are a welcome addition to your bento lunch the following day.

 

Appetizers, Pressure Cooker, Recipes, Side Dishes, Vegan, Vegetarian, Veggies

Pressure Cooker Artichokes

August 30, 2013

ArtichokesArtichokes are curious little veggies.  With thorny leaves and not much to eat, one wonders why so much time is spent fussing over them let alone the 45 minutes it typically takes to cook them.  But there’s something quite special about dipping those little leaves into a bowl of garlic infused melted butter or homemade mayonnaise.  And once picked bare, you’re rewarded with a delicious meaty artichoke heart.

Artichokes in pressure cookerI may have mentioned that I’m in love with the pressure cooker we recently purchased.  I find it absolutely delightful how quick you can cook food in it.  Perfectly cooked artichokes in 10 minutes?  Yes!

Artichokes with mayo

Pressure Cooker Artichokes

Serves 2 – 4 as an appetizer

Ingredients

2 large artichokes, washed and trimmed

1 tablespoons olive oil (optional)

1 teaspoon salt

Preparation

Wash the artichokes thoroughly under cold running water, rinsing between the leaves. Cut off the stem end of the artichokes close to the base.  With a sharp knife, slice off the top 1 1/2 – 2 inches of each artichoke.  Using a pair of kitchen scissors, cut off the sharp points of the leaves.  Place artichokes in pressure cooker and fill with water just below the maximum liquid limit.  Add olive oil if using and salt.  Secure lid on cooker and bring to full pressure over medium-high heat.  Once the pressure cooker comes up to pressure, lower the heat to a low burner setting so that it maintains pressure without exceeding it. Continue to cook for 10 minutes.  Quick release the pressure by pressing the button on the handle or by running cold water over the lid in the sink. Remove artichokes and drain upside down on a paper towel lined plate.  Serve warm with your favorite dipping sauce.  The artichokes can be made in advance, covered and refrigerated and heated before serving.

Pickles, Recipes, Side Dishes, Vegan, Vegetarian, Veggies

Vietnamese Carrot & Daikon Pickles ~ Do Chua

August 22, 2013

Do Chua #1I love do chua!  I’ve bought these tangy pickled carrots and daikon on occasion at the salad bar at Whole Foods yet it never occurred to me that I should be making them  myself.  They are so simple to prepare and not only are they delicious piled high in a banh mi sandwich, they are a refreshing side that goes well with a summer lunch of cool tofu and brown rice salad or stuffed into silky spring rolls.

Carrots & Daikon

Carrots & Daikon MixI liked the idea I read in a few recipes of tossing the carrots and daikon with a bit of salt and sugar and mixing them for a few of minutes until they begin to soften.  This also helps to expel some of the water that is then drained before adding the brine.  These pickles are crunchy and have the perfect balance of sweet and tangy.

Do Chua Pickles

Vietnamese Carrot & Daikon Pickles ~ Do Chua

2 Pint Jars

Ingredients

1/2 pound julienned carrot

1/2 pound julienned daikon

1 teaspoon kosher salt

2 teaspoons sugar

1/2 cup rice vinegar (not seasoned)

1/2 cup white vinegar

3/4 cup water

1/2 cup sugar

2 teaspoons kosher salt

Preparation

Place carrots and daikon in a large bowl and sprinkle with 1 teaspoon kosher salt and 2 teaspoons sugar.  With clean hands gently mix the vegetables for about 2  minutes.  The daikon will soften a bit (flexible and will not break when bent) and water will have pooled at the bottom of the bowl.  Pour vegetables in a colander and rinse under cool water.  Drain well and divide evenly into 2 pint jars.

Combine rice vinegar, white vinegar, water, sugar and salt in a large measuring cup, mixing to dissolve the sugar and salt.

Pour brine over carrots and daikon making sure they are submerged in the liquid.  Cover and refrigerate until ready to use.  I’ve read they will last up to 4 weeks in the refrigerator. That may be true if you make a very large batch of pickles however we gobbled these up in just a couple of days.

Beans, Italian, Recipes, Side Dishes, Vegan, Vegetarian

A16 Braised Cannellini Beans with Garlic, Marjoram & Oregano

July 28, 2013

A16 BeansThese beans are so luxurious and creamy there must be some special magic involved in making them. They are exceptionally delicious.  Many years ago on one of our trips to San Francisco we had dinner at A16, a very popular Italian restaurant which shares a name with the highway that runs from Naples to Canosa, Puglia. We ordered a side of these beans and fell in love with them.

MarjoramFragrant and aromatic, marjoram adds that “je nais sais quoi” to these beans.

Cannellini BeansI’ve always been pleased with Bob’s Red Mill products.  If you can’t find his cannellini beans check the bulk food section at your local market where there are usually cannellini beans sold by the pound.  The original recipe recommends soaking the beans for 2 hours or longer however I found this is not necessary.  These flavorful beans go especially well with grilled pork tenderloin with herbs and pancetta.

Braised Cannellini Beans with Garlic, Marjoram & Oregano

Serves 6

Adapted from A16 Restaurant

Ingredients

2 cups dried cannellini beans

2 teaspoons kosher salt

1/2 cup extra virgin olive oil

2 cloves garlic, smashed with the side of a knife

1 small bay leaf

1/2 teaspoon dried oregano

1 tablespoon fresh marjoram leaves, chopped

Preparation

Rinse the beans well in a colander, picking out any broken beans or pebbles.  Transfer to a large stock pot and add water to cover by 3 inches.  Place over high heat and bring to a boil, skimming off any foam that rises to the surface.  Turn the heat down to a slow simmer and cook uncovered for about 1 1/2 hours, or until tender.  Test the beans after 1 hour to check for doneness.  It might be necessary to top off the beans with more water as they cook.  Remove the cooked beans from the heat, stir in the salt and let the beans stand in their cooking liquid for 30 minutes.  Drain the beans, reserving 3/4 cup of the cooking liquid.

In a saucepan, heat the olive oil over medium heat. Add the garlic, bay leaf and oregano and cook for about 3 minutes, or until the garlic begins to soften.  Stir in the beans and the 3/4 cup of the reserved cooking liquid and simmer, stirring gently, for about 4 minutes or until the beans achieve a creamy consistency.  They should not be as thick as mashed potatoes but should hold their shape if spooned onto a piece of bread.  If the beans are too thick, stir in a little water and continue to cook.  Stir in the marjoram, taste for seasoning, add salt if needed.  They are now ready to serve.  You may cool the beans and refrigerate for up to 4 days.

Eggs, Recipes, Salad, Side Dishes, Veggies

Super Spinach Salad with Bacon & Eggs

July 19, 2013

Spinach SaladSmokey, crispy, salty.  Those three words describe one of my favorite foods: bacon.   Served for breakfast alongside poached or fried eggs, stacked on your favorite bread with a big slice of tomato or crumbled over your favorite mac & cheese recipe, it is divine.  A few pieces of crumbled bacon will turn any salad into a scrumptious salad.  I adapted this  recipe found on Epicurious by making a few adjustments to the dressing as well as the salad ingredients.  The 1/4 cup brown sugar made the dressing too sweet and the 1/2 onion was overpowering.  Cutting back these two ingredients as well as adding less oil made a perfectly balanced dressing with a hint of sweetness and tartness from the red wine vinegar.  The dressing is also very good served on iceberg lettuce wedges, with crumbled bacon, of course.

BaconI found a very good applewood smoked bacon at Costco.  It comes in a double packet each weighing 2 pounds. Four pounds is a lot of bacon, especially if you are only cooking for two, however, it’s just too good a deal to pass up.  I wrap up portions and freeze them to use later.

Spinach Salad Bowl

Super Spinach Salad with Bacon & Eggs ~ Serves 6

Adapted from Epicurious

Dressing

2 tablespoons brown sugar

1/4 cup red wine vinegar

2 tablespoons ketchup

1 teaspoon Dijon

1/2 teaspoon dry mustard (Coleman’s)

1 teaspoon Worcestershire sauce

1/4 cup chopped onion

1/3 cup canola or vegetable oil

Puree all ingredients in a blender or food processor until smooth and emulsified.  I use my immersion blender. It works well for small recipes and clean up is quick.  Refrigerate dressing until you are ready to serve the salad.

Salad

8 ounces baby spinach, washed and dried

5 ounces white mushrooms, sliced very thin

thinly sliced Maui or sweet onion – as much as you like

4 thick slices bacon, cooked crispy and crumbled

2 large eggs, hardboiled and chopped

2 tablespoons dry roasted sunflower seeds (optional)

2 tablespoons slivered roasted almonds

Layer salad beginning with spinach followed by mushrooms, onions, bacon, eggs, sunflower seeds if using and almonds.  Drizzle a generous amount of dressing over the salad and toss to coat well.  Serve immediately.

 

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