Browsing Category

Side Dishes

Appetizers, Breakfast, Cheese, Dinner, Recipes, Side Dishes, Summertime Meal, Vegetarian, Veggies

Easy One-Bowl Corn Fritters

January 30, 2024

These easy one-bowl corn fritters are quick to make with simple pantry staples. Pan-fried until golden brown and crispy, the fritters pair nicely with many other dishes. Serve them as an appetizer or a side-dish at your next barbecue, and for breakfast with fried eggs and bacon.

For best results use fresh sweet corn. Frozen or canned corn will make an acceptable substitution as fresh corn is not always in season. Be sure to drain the corn well before adding it to the batter.

I have made the corn fritters with all flour and half flour and half cornmeal. As a whole grain, cornmeal adds a little extra nutritional value. If you have it, go ahead and use it. Otherwise using all flour is perfectly fine.

The batter is easy to work with. Drop spoonfuls into your frying pan and let the fritters cook until browned on both sides. They are best eaten immediately while they retain their crispy texture.

On most occasions I serve the fritters with a dollop of sour cream and a sprinkle of smoked paprika along with a crispy salad to complete the meal. I’ve had success freezing leftovers in a plastic container and reheating them in a pan with a bit of oil. They are the perfect snack for those lazy days when we don’t have the energy to cook and clean up the kitchen.

Corn Fritters
Print
Print

Corn Fritters

Recipe by Kiyo
Servings

4

servings

Adapted from NYT Cooking – Makes 16 fritters

Ingredients

  • 2 large eggs

  • 2/3 cup (162g) lactose free whole milk, or regular whole milk

  • 1 teaspoon fine sea salt

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon freshly ground black pepper

  • 1/4 teaspoon ground cayenne (or up to 1/2 teaspoon)

  • 1/2 cup (60g) all-purpose flour (use 1 cup, 120g of flour if not using cornmeal)

  • 1/2 cup (75g) cornmeal, such as Bob’s Red Mill medium grind

  • 2 teaspoons baking powder

  • 3 cups (430g) fresh corn kernels (can substitute with frozen corn thawed and patted dry or canned, drained)

  • 1/4 cup chopped green onions

  • 1 cup (114g) sharp cheddar cheese, shredded

  • vegetable or canola oil for frying

Directions

  • In a large bowl, whisk together the eggs, milk, salt, garlic powder, black pepper, and cayenne pepper. Stir in the flour, corn meal if using and baking powder just until combined. Stir in the corn, green onions and cheddar cheese.
  • Heat a non-stick skillet over medium heat with enough oil to generous cover the bottom of the pan. You may use a cast iron skillet if you have one (heat over medium-low).
  • Once the oil is shimmering hot, add heaping tablespoons of batter to the pan. Use the back of a spoon to flatten into a round patties (do not crowd pan). Fry for 2 minutes then flip and fry for another 2 minutes then cook for an additional 2 minutes adding more oil as needed.
  • Remove fritters to a paper towel-lined baking sheet. Repeat until all fritters are fried. Serve with a dollop of sour cream and a sprinkle of smoked paprika.

Notes

  • Leftover fritters can be frozen in a plastic freezer container. Thaw and reheat in a skillet with a bit of oil over medium-low heat to warm and crisp up.
Dinner, Italian, Lactose Free, Pasta, Recipes, Salad, Side Dishes, Summertime Meal, Vegan, Vegetarian

Broken Pasta Salad

January 20, 2024

I fell in love with this salad immediately. Not only is it a gorgeous salad to bring to the table, the flavors and different textures are superb. The addition of maple syrup in the dressing adds the perfect touch of sweetness that pairs so well with the intense flavors of bitter radicchio and briny, salty olives.

The original recipe from Bon Appetit calls for broken lasagna noodles. I used ribbon shaped mafaldine pasta instead because it is what I had available. Similar to lasagna with its ruffled edges, mafaldine is a very versatile pasta to have on hand.

Castelvetrano olives are a favorite of mine. Here on Maui they can be tricky to find. Sadly, Whole Foods does not sell them at their olive bar any longer though they are available packaged. You could substitute Picholine olives if you can’t find Castelvetranos.

The salad dressing is delightfully sweet and tart thanks to the maple syrup, red wine vinegar and fresh lemon juice. A bit of nutritional yeast adds flavor and body to the dressing.

If you have any leftover salad, it can be stored in the refrigerator and eaten the next day. If possible, reserve some of the toasted almonds to sprinkle on just before serving so they retain their crunchy texture.

Broken Pasta Salad
Print
Print

Broken Pasta Salad

Recipe by Kiyo
Servings

4-6

servings

Adapted from Bon Appetit magazine

Ingredients

  • 2/3 cups raw almonds

  • 1 pound mafaldine or wavy lasagna noodles, broken into 2-inch pieces

  • kosher salt

  • 1 large garlic clove, finely grated

  • 1/2 cup extra-virgin olive oil

  • 1/2 cup finely chopped parsley

  • 1/3 cup finely chopped basil

  • 1/4 cup fresh lemon juice (2 lemons)

  • 1/4 cup red wine vinegar

  • 2 tablespoons nutritional yeast

  • 1 1/2 tablespoons pure maple syrup

  • pinch of crushed red pepper flakes

  • freshly ground pepper

  • 1 small head radicchio, thinly sliced

  • 2 cups Castelvetrano olives, pitted and torn (can substitute with Picholine or other green olives)

Directions

  • Preheat toaster oven or oven to 400 degrees. Toast almonds on a rimmed baking sheet, tossing halfway through, until fragrant and slightly darkened, 6-9 minutes. Let cool slightly, then finely chop.
  • Meanwhile, cook noodles in a large pot of boiling salted water, stirring occasionally, until tender (you don’t want al dente pasta salad). Drain and rinse under cool water.
  • Stir almonds, garlic, oil, parsley, basil, lemon juice, vinegar, nutritional yeast, maple syrup, and red pepper flakes in a large bowl. Season dressing generously with salt and black pepper.
  • Add noodles, radicchio, and olives to dressing and toss to combine. Serve with crusty sourdough bread.
Appetizers, Dinner, Eggs, Japanese, Lactose Free, Recipes, Side Dishes

Momofuku’s Soy Sauce Eggs

November 26, 2023

One thing is for sure, I will never get bored with eating eggs. The humble egg is versatile, nutritious, and so tasty. One of my favorite egg preparations is this easy soy sauce recipe. They can be eaten as a snack, in ramen, on rice, on toast with smashed avocado or in a salad. Marinating eggs in a simple sauce for just a few hours transforms them into a delectable treat.

Momofuku’s soy sauce egg recipe calls for sherry vinegar which has a smooth and toasty flavor. A reliable brand is O California which can be found at Safeway and Whole Foods here on Maui. Vinegar lasts more or less indefinitely so it is a good investment. If you are unable to locate sherry vinegar you can substitute it with unseasoned rice vinegar.

Egg yolks vary in color depending on the chicken’s diet. According to an article from America’s Test Kitchen, a paler yolk has the same nutritional value as one with a darker color. With that being said, I’m always delighted when I crack an egg open that has a vibrant yellow-orange color. For soy sauce eggs, you definitely want yolks with a deeper color. Ka Lei Eggs (Hawaii) are a good choice.

You’ll want to have a timer handy when boiling the eggs. To ensure your eggs have that velvety, jammy texture they need to be boiled for exactly 6 minutes and 50 seconds. Once the timer goes off the eggs will immediately go into an ice bath to stop from cooking any further.

I found that using my 4-cup glass measuring cup worked perfectly for marinating the eggs. A clean paper napkin over the top helps to submerge the eggs in the umami rich sauce.

The eggs are ready to eat in just a couple of hours and can be left to marinate for up to 6 hours.

These delicious eggs can be served as an appetizer or snack.

My favorite accompaniment for the eggs is a bowl of rice sprinkled with furikake and served with homemade kimchi or Japanese pickles on the side.

Momofuku's Soy Sauce Eggs
Print
Print

Momofuku’s Soy Sauce Eggs

Recipe by Kiyo
Servings

6

servings

Recipe adapted from Food52

Ingredients

  • 6 tablespoons warm water

  • 1 tablespoon sugar

  • 2 tablespoons sherry vinegar

  • 1/2 cup low-sodium soy sauce

  • 1/4 cup regular soy sauce

  • 6 large eggs

  • Maldon or other flaky salt for serving

  • Freshly ground black pepper for serving

Directions

  • In a medium bowl, whisk together the water and sugar to dissolve the sugar, then stir in the sherry vinegar and soy sauces.
  • Bring a medium pot of water to a boil. Carefully place eggs into the boiling water and cook for exactly 6 minutes and 50 seconds. You may stir slowly for the first minute to distribute the heat evenly. Meanwhile, fill a large bowl with cold water and ice. When the eggs are done, transfer them to the ice bath.
  • Peel the eggs once they are cool. Transfer the eggs to the soy sauce mixture and marinate in the refrigerator for at least 2 hours, and up to 6 hours, making sure they are completely submerged.
  • Remove the eggs from the sauce. You can save the sauce mixture for another round of eggs if you wish.
  • To serve, cut the eggs in half and season with salt and pepper. Any leftover eggs can be stored in an airtight container for 4-5 days.
Dinner, Recipes, Salad, Side Dishes, Summertime Meal, Vegetarian

Charley Bird’s Farro Salad

November 5, 2023

If a perfect salad exists, it has to be this farro salad from restaurant Charlie Bird in SoHo. All of the ingredients compliment one another in unexpected ways. The dressing is kept simple so as not to distract from the other flavorful ingredients. It all works together wonderfully.

To ensure the farro is flavorful when adding it to the salad, it is cooked in apple cider along with water and salt. The original recipe calls for cooking the farro until the liquid has evaporated. It can be a bit tricky to get the exact ratio even when measuring the liquid. I found that adding additional liquid to the saucepan then draining the farro and drying it on a sheet pan turned out nicely textured grains that weren’t overly wet or sticky.

Keep in mind that cooking times vary depending on the type of farro you purchase. Pearled farro cooks quickly, usually within 15-20 minutes. Semi-pearled which is what I used, cooks in 25-30 minutes and whole farro usually requires a soaking overnight before being cooked.

Allowing the farro to cool and dry on a sheet pan for 15 minutes before adding to the salad ensures the farro is not too wet and it will stand up to the dressing much better.

Peppery arugula, fresh mint and parsley, juicy tomatoes, crunchy radishes, salty parmesan and pistachios for texture along with flavorful farro makes the perfect salad.

Once the radishes are sliced I soak them in an ice bath for 10 minutes then drain and pat dry before adding to the salad. This little step produces delightfully crispy radish slices.

The dressing is simple. Good olive oil, fresh lemon juice, and salt.

Serve the salad with good sourdough bread or focaccia and you’ll have the perfect meal.

Charley Bird's Farro Salad
Print
Print

Charley Bird’s Farro Salad

Recipe by Kiyo
Servings

6

servings

Recipe adapted from NYT Cooking

Ingredients

  • 1 cup farro (I used semi-pearled)

  • 2 cups apple cider

  • 2 teaspoons kosher salt

  • 1 bay leaf

  • 5 tablespoons extra virgin olive oil

  • 2 tablespoons fresh lemon juice

  • 1/2 cup Parmigiano-Reggiano cheese, shaved with a vegetable peeler

  • 1/2 cup chopped pistachio nuts (I used roasted & salted)

  • 2 cups arugula

  • 1 cup flat leaf parsley, roughly chopped (can substitute with basil)

  • 1 cup mint leaves

  • 3/4 cup halved cherry or grape tomatoes

  • 1/3 cup thinly sliced radish (soak in ice bath for extra crispy slices)

  • Maldon or other flaky sea salt

Directions

  • In a medium saucepan, bring farro, 2 cups apple cider, 4 cups water, salt and bay leaf to a boil. Turn heat down (vigorous simmer) and cook farro until tender, about 25-30 minutes if using semi-pearled farro. See notes below for varieties of farro. Drain farro in a sieve, discard bay leaf. Spread farro out on a sheet pan to dry for 15 minutes. Farro can be cooked up to 4 days in advance or frozen for up to 3 months.
  • In a salad bowl, whisk together olive oil, lemon juice and a pinch of salt. Add farro, cheese, pistachio nuts, arugula, herbs, tomatoes, and radish. Gently toss together. Season with flaky sea salt before serving.

Notes

  • Cooking time will vary depending upon the type of farro you purchase (pearled, semi-pearled, whole). Follow cooking instructions noted on the package.
Appetizers, Dinner, Lactose Free, Pickles, Recipes, Side Dishes, Vegan, Vegetarian, Veggies

Taiwanese Cucumber Salad

September 18, 2023

Here’s a delicious cucumber side dish that is very easy to put together. It’s crunchy and so refreshing you’ll be making it on repeat.

If you don’t already have chili crisp, visit your local market or purchase a jar online. It’s a wonderful condiment to have on hand. Chili crisp compliments ramen, tofu, stir fries, eggs, and so much more. I’ve tried a few brands and still come back to Zindrew O.G Batch (Amazon) as my favorite. Costco sells the popular Fly by Jing brand and I have spotted the locally made Maui Chili Oil at Foodland.

The first time I made this recipe I used an English cucumber that I had on hand. It was a bit disappointing because it didn’t have that excellent crunchy texture I expect. So from now on, I only use Japanese cucumbers which are guaranteed crunchy. Persian cucumbers would be an acceptable substitution.

The cucumbers marinate in the sauce for 4 hours (overnight is fine) before being served.

Sprinkle roasted sesame seeds over the cucumbers and additional chili crisp just before serving. The cucumbers go well with grilled teriyaki meat sticks, grilled tofu, or just about any grilled protein or noodle dish. Being and Island girl, I am thoroughly content eating these cucumbers with a bowl of hot rice!

Taiwanese Cucumber Salad
Print
Print

Taiwanese Cucumber Salad

Recipe by Kiyo
Servings

4

servings

Adapted from TJ Lee at The Kitchn

Ingredients

  • 1 pound Japanese cucumbers (substitute with Persian)

  • 1/2 teaspoon kosher salt

  • 2 medium garlic cloves, finely minced

  • 1/4 cup rice vinegar

  • 2 tablespoons mirin

  • 2 teaspoons granulated sugar (1 tablespoon for a sweeter sauce)

  • 2 teaspoons sesame oil (Kadoya is a good choice)

  • 2 teaspoons chili crisp, such as Zindrew + more for serving

  • 1 teaspoon roasted sesame seeds

Directions

  • Trim and cut cucumbers into 1/3-inch rounds. Place in a colander set over a bowl, sprinkle with 1/2 teaspoon kosher salt. Toss to combine. Let sit for 20 minutes.
  • Meanwhile, in a small bowl, combine rice vinegar, mirin, and sugar. Stir until sugar has dissolved. Add minced garlic, sesame oil, and 2 teaspoons chili crisp to the bowl.
  • Rinse cucumbers under cold running water. Pat dry with towels. Place cucumbers in a large zip-top bag and add marinade. Seal the bag and lay flat in the refrigerator so that the cucumbers are mostly in a single layer. Marinate for 4 hours (or overnight) turning the bag occasionally.
  • To serve, remove the cucumbers from the marinade and place in a low-sided serving bowl (a small amount of the marinade in the bowl is fine). Sprinkle sesame seeds over the top and drizzle with extra chili crisp. Serve cold.
Appetizers, Dinner, Lactose Free, Recipes, Side Dishes, Summertime Meal, Vegan, Vegetarian, Veggies

Smoky Sweet Corn Riblets

September 9, 2023

If there is a better way to do corn on the cob than as corn “ribs” I have yet to find it. They are so good I’ve made them twice a week for three weeks in a row. I know I’m late to the game, corn ribs became a thing back in 2021. A recipe for corn ribs went viral on TikTok and ever since, people have been making corn ribs their thing too. There are tons of variations for seasoning corn ribs. Spicy, sweet, cheesy, buttery, herby and so on. This recipe comes from Bon Appetit and it’s just about perfect. Buttery, sweet and smoky.

The first time I tried to cut the corn into ribs I almost gave up. The corn cob is tough and hard to cut through. There were corn kernels on the floor, counter and backsplash, oops. I asked my husband to give me a hand. We tried a few different knives and found two that worked great along with a mezzaluna. I know that not everyone has a mezzaluna but it sure came in handy for cutting corn ribs.

The first step after removing the husk and silk from the corn is to cut off the ends of the corn so they are flat. This is important! The next step is to cut the corn in half diagonally. This will make it much easier to cut the corn into riblets and being shorter to cut through means less risk of accidents. It is much more difficult to cut down the entire length of the corn cob when it is long. You will now be able to stand the corn on end and cut into riblets.

Here we are cutting the corn in half with a mezzaluna. It worked well because you are able to control your cutting with both hands. It’s very stable.

This time we cut the corn in half with a very sharp chef’s knife. It also worked well and will likely be what most people have available.

The third option is to use a very sharp Nakiri knife which is a traditional Japanese vegetable knife.

When slicing the corn with a chef’s or Nakiri knife, wearing a thick oven glove will help to stabilize the knife while you use pressure to cut through the corn cob.

The mezzaluna was the winner for cutting the corn into quarters but both the chef’s knife and Nikiri knife also worked.

This is what your corn should look like once you cut it into riblets.

The corn is seasoned with a little oil, salt and pepper. It roasts at 450 degrees for 10 minutes before being turned.

The corn already looks delicious after being in the oven for a short time.

After roasting for 10 minutes, the corn wedges are turned cob side up and roasted for another 10 minutes.

The corn riblets have been in the oven for 20 minutes and have taken on a nice color and smell divine. At this point they are cooked and ready to eat. But broiling the riblets for a minute or two will encourage lots of smoky flavor and a bit of charring around the edges which is always a good thing.

Corn riblets are best served soon after they emerge from the oven while still warm. Slather with smoky sweet butter and start nibbling on those delectable corn riblets. There’s no better way that I can think of, to prepare fresh corn.

Smoky Sweet Corn Riblets
Print
Print

Smoky Sweet Corn Riblets

Recipe by Kiyo
Servings

4

servings

Recipe adapted from Bon Appetit magazine.

Ingredients

  • For the corn

  • 4 ears of corn, husked and silk removed

  • 3 tablespoons vegetable oil

  • 3/4 teaspoon Diamond Crystal of 1/2 teaspoon Morton kosher salt

  • Freshly ground pepper

  • Smoky Sweet Butter

  • 1 stick (1/2 cup) Earth Balance Buttery Sticks (for lactose free version) or unsalted butter, room temperature

  • 1 tablespoon light brown sugar

  • 1 teaspoon apple cider vinegar

  • 1 teaspoon smoked paprika

  • 1/2 teaspoon garlic powder

  • few dashes of cayenne (more for spicier flavor)

  • 3/4 teaspoon Diamond Crystal or 1/2 teaspoon Morton kosher salt if using unsalted butter

Directions

  • Preheat oven to 450 degrees. Line a baking pan with foil.
  • Using a chef’s knife or Nakiri knife and securing your cutting board by placing a damp kitchen towel underneath, cut the top of the cob and bottom stem so the ends of the corn are flat. Cut each ear of corn in half crosswise. Working one at a time, stand each piece up on a cut end and slice lengthwise in half. Lay each half cob side down on cutting board and using a chef’s knife, Nakiri knife, or mezzaluna cut each in half again. You should have 8 wedges per ear. Continue with the remaining 3 ears of corn. Drizzle wedges with 3 tablespoons of vegetable oil, season with kosher salt and pepper, toss to coat. Spread out wedges evenly arranging kernel side up.
  • While oven is preheating, mix together the Buttery Sticks or unsalted butter, brown sugar, apple cider vinegar, smoked paprika, and garlic powder. If using unsalted butter mix in 3/4 teaspoon Diamond Crystal or 1/2 teaspoon Morton kosher salt.
  • Roast corn for 10 minutes then turn corn over cob side up. Continue to roast for 10 more minutes. Remove pan from oven and turn corn kernel sides up. Broil corn on upper rack for about 1 minute, or until the corn takes on more color. Watch closely so the corn doesn’t burn.
  • Transfer corn riblets to a platter and serve with seasoned butter.
Follow

Get every new post delivered to your Inbox

Join other followers: