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Category Archives: Side Dish
Geez it looks like we kind of forgot to share with you the past couple weeks. What kind of friends are we?! A whirlwind basically spiraled through my life recently. Not in a bad way. I just haven’t been able to get it together. I have mountains of recipes sitting on my desk, a hard-drive full of unedited photos, and then there was tax time. It is too bad as I remember some pretty darn good meals being cooked over at Chez Us.
Remember when we mentioned a few weeks ago that there were going to be some big changes happening within the next month? Huge news! No …. not that! Lenny decided to get a physical as it had been forever and he was having some “guy issues”. No; NOT THAT! Instead, he has high cholesterol. And we are talking about the big bad, not so good, high cholesterol. A whopping 275! He We have decided that we are going to try to control it with diet and exercise. We are both firm believers that the two go hand-in-hand, and can help a lot of issues that are going on within our bodies. Heck, I went through premature menopause using no drugs at all. Hopefully, this will work for him as well.
We feel that we eat pretty well. We watch what we cook with, not a lot of fat or creamy sauces. We always have fresh fruits and veggies around the house. We aren’t snackers. Okay, we do occasionally indulge in gooey sweetness; but, not that often. This will definitely be a challenge for both of us. I am going to reinvent the way I cook, and Lenny is going to learn to not “devour”. The doctor sent him home with a great list of foods that he should eat, and ones that he should limit. Using this list, we are going to reinvent some deliciousness, and create a whole new line-up of heart healthy recipes to share with you, our friends.
 
Lenny is the love of my life, and my focus as the main “cook” in the house is to to use low-saturated fats and low cholesterol foods. I want him to live a very long time. I figure the easiest way to do this is to bump up our fresh produce intact and to introduce some new but exciting grains into our diet. Lenny has decided that he will give up dairy, which is challenging as he does love his coffee with a little milk. Now we are exploring new alternatives for coffee. As well, I am going to start exploring some lean meats and some good-for-you fatty fish recipes. There will be lots of fresh herbs and the exploration of unsaturated oils and tangy vinegars as a means for making our recipes a little more exciting. Sound fun?
Since we work from home, I am always on the out-look for recipes that are great as a lunch or that can be taken into dinner. This farro and roasted broccolini does just that. Farro is a debated food product; is it a grain or a wheat? In Italy spelt is also called faro. Barley and faro are often interchanged here in the states. I would probably say it is a cousin to barley. It is healthy! I love cooking with it as it puffs up but still holds a little crunch. It will be perfect in summery salads; don’t you think?
For this dish, I cooked the farro just until it was cooked, then I cooled it off (immediately) with cold water. While the farro was cooking I roasted some veggies; roasting adds great depth and added flavor. Have you tried roasted green garlic? After patting the farro dry, I tossed it with the roasted mixture of broccolini, tomatoes, green garlic, spring-time red onions, fresh mint, and drizzled it with a creamy lemony dressing. To add a little more crunch, I sprinkled crushed pistachios over the top. I enjoyed this salad for lunch and took it to dinner by adding a lean roasted piece of fish along side it. Saying it was delicious would be an understatement. It was more like WOW!
** while we are changing our eating habits with new heart-healthy meals, never fear, there are a few gooey things that will be showing up within the next couple weeks. All planned before this announcement. Remember, you can enjoy in moderation. *smiles*
Recipe: Farro and Roasted Broccolini Salad
- 1 cup dry farro
- 2 1/2 cups water
- 1 tablespoon salt
- olive oil
- 1 pound broccolini, tough stems removed
- 1/2 pint cherry tomatoes, cut in half
- 1 green garlic stalk
- 1 spring red onion or a small red onion
- 1/2 cup mint, minced
- 1 small lemon, juice
- 1/4 cup good-quality olive oil
- kosher salt, to taste
- black pepper, to taste
- 1/4 cup crushed pistachios
Preheat the oven to 425. In a saucepan add the water and 1 tablespoon of salt. Bring to a boil. Add the farro, give a whirl, cover with a lid, and lower the heat to a simmer. Cook for 15 – 20 minutes. The farro will be cooked but not overly smooth, it should still have a nice little “crunch”. Immediately pour into a colander, rinse with very cold water, shake, and then pour onto some paper towels. Pat, and let dry for 20 minutes.
Cut the broccolini into stems. Lay on a cookie sheet. Slice the green garlic into thin slices, and scatter over the broccolini. Drizzle a small amount of olive oil over the top. Slide into the oven, set your time for 10 minutes. Slice the red onion into thin slices. Cut the tomatoes in half. After 10 minutes, sprinkle the tomatoes and spring onions over the broccolini. Roast for another 5 minutes. Remove from the oven. Let cool.
Put the farro into a serving bowl. Slide into the fridge. In a small jar combine the good olive oil, lemon juice, salt and pepper. Screw the lid onto the top of your jar. Shake it like crazy, until creamy, about 3 minutes or until your arm falls off.
Remove the serving bowl from the fridge. Scatter the mint leaves over the farro, add the roasted veggies, and toss (gently). If, you will be finishing the entire salad, at one sitting, then drizzle the dressing over the top. Otherwise, serve up a portion and then drizzle a little dressing over the top. Sprinkle with pistachios.
Serve. Eat. Thank us later!
Now that, we are working from home, full-time, I am constantly thinking about quick and easy nibbles for during the day. I don’t want to spend more than an hour, preparing and eating lunch, when I am busy at my desk. This recipe is perfect as we can even nibble at our desks while working.
We have been in Brussels Sprouts heaven the past couple weeks as OceanMist recently surprised us with a package box full of fresh Brussels Sprouts to work on some new recipes. Lucky for you this is only one of the new recipes that I will be sharing over the course of the next couple weeks. I love how quick and easy this recipe comes together to make a light lunch/snack or even a great side dish; we also enjoyed it with a roasted chicken.
When we were both kids, on separate coasts, we were not fans of the Brussels Sprouts. We are pretty sure it was because they were boiled or steamed until pasty green. As adults, we love them! Not only are sprouts little bites of fun, they are also very good for us. Brussels Sprouts are a member of the cruciferous family, and they contain large amounts of antioxidants, vitamin C and beta-carotene; they have even been found to help reduce the risk of certain cancers. The nice thing, they can be found year-round, so eat up!!
Recipe: Crispy Brussels Sprouts
- 1 pound of Brussels Sprouts, cut into wedges
- 3 tablespoons olive oil
- kosher salt
- fresh cracked black pepper
Heat oven to 425. In a mixing bowl add the Brussels Sprouts, oil, salt and pepper. Gently mix to coat the sprouts. Pour the mixture onto a baking sheet. Slide into the oven. Bake for 10 minutes. Stir gently. Bake for another 10 – 15 minutes until the sprouts start to caramelize and turn crispy. Serve. Eat.
Recipe: Black Garlic Aioli
* you can use regular garlic as well, just reduce to 2 cloves. You can read more about black garlic here.
- 3 aged black garlic cloves, finely minced
- 1 egg yolk
- 1 1/2 teaspoons fresh lemon juice
- 1/4 cup extra virgin olive oil
- kosher salt
Mash together the garlic and a pinch of salt to create a paste. I use a large knife to do this. Whisk together the yolk and lemon juice. Put into a food processor and with it running, slowing drizzle in the olive oil, until all of the oil is incorporated and the mixture is emulsified. If the mixture starts to breakdown, stop adding the oil and continue processing until it comes together, then continue adding the oil. Add the garlic paste and pulse to combine. If the mixture is too thick, add a couple drops of water to loosen it up.
** normally I make aioli in a mortar or whisking by hand – when I need it quickly I use the food processor.
A few other recipes that we have been enjoying the last couple weeks are some old favorites:
Brussels Sprouts Gratin
Duck Fat Brussels Sprouts
Brussels Sprouts Salad
On Valentine’s Day we received a surprise bouquet of endive from Discover Endive. It was a welcome surprise as we have never received such a delicious bouquet.
Normally when we eat endive it is in the form of a salad. And we are not picky, we love both green and red, equally. I love how crisp they are and when mixed with a little blue cheese and sugary balsamic it is near perfection. Or with a drizzle of olive oil and fresh lemon juice. Another favorite is slices of endive, with pecans, smokey pieces of pancetta, spring red onions and a blood orange dressing. Since we had this gorgeous bouquet, I decided to venture beyond a couple salads. Though we did enjoy a few of them. *smile*
I wish the photo of this gratin came out as well as the dish did. I used a mixture of green and red endives. It was crisp but creamy with the bechamel and Gruyere cheese. The pancetta added the right amount of salt. It was really great served along side a roasted tri-trip. I have a feeling this will be a regular side dish with roasted meats.
Enjoy!
Recipe: Endive Gratin
- 4 endive, washed, dried and cut into circles
- 6 slices pancetta, diced
- 1 small shallot, diced
- 1 clove garlic, diced
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- 1 cup Gruyere, grated
Heat oven to 325. Butter individual baking dishes or one large one. In a large saucepan heat the olive oil and butter over medium heat. Add the pancetta, stir, and cook over low heat for 5 minutes. Add the shallot, stir and cook for 2 minutes. Add the garlic, stir and cook for one minute. Remove the ingredients and set aside in a bowl. To the same saucepan (do not clean) add the flour. Keep the heat at a low temperature and whisk. The flour will start to come together to form a paste. Add a little of the milk at a time and keep whisking until smooth. Add rest of the milk, whisk the entire time and keep the heat low. Cook until thick, about 3 minutes. Remove from the heat. In a mixing bowl add the endive slices, and pancetta mixture, stir to combine. Put the mixture into a buttered baking dish. Pour the bechamel (milk and flour mixture) over the top of the grating. Sprinkle the cheese over the top. Bake for 20 – 30 minutes, until golden and bubbly.
Gratins are my fall back on side-dish when I don’t have anything else to serve with roasted meat. I always have a few potatoes, as well as sweet potatoes in the pantry, just in case, I need something to eat for lunch, or a thicker for a soup or stew or a weekend hash. A few other staples in our kitchen are good butter, heavy cream and rosemary. Guarantee you will always find these three items lurking somewhere.
I have to admit I am a potato kind of girl, and if I could eat them every day, I would. I grew up eating them, and I will die eating them. One of my favorite food-related childhood memories is potato gratin. Steaming hot, bubbly with richness, and slightly mashed potatoes. God, I loved it!
Normally I made gratins with a rich bechamel; which is another favorite of mine. This take on a classic recipe, is a bit healthier, or at least that is what I am telling myself. Instead of making a dreamy bechamel, I literally poured the heavy cream over the layered sweet potatoes, and then sprinkled a little white cheddar over the top. It still came out steaming hot and bubbly; just a little healthier this time.
HAVE YOU ENTERED OUR GIVEAWAY? IT IS DELICIOUS!
Recipe: Sweet Potato Gratin
- 1 sweet potato, peeled
- 1 medium russet, peeled
- 1 tablespoon fresh rosemary, crushed between finger tips
- 1/2 pint heavy cream
- 1/4 cup white cheddar, grated
- 1 tablespoon olive oil
Heat the oven to 325. Using a pastry brush, coat a shallow baking dish with the olive oil. Slice the sweet potato and potato very thin; I use a mandoline. Layer the potatoes in the baking dish, I like to alternate, to make it pretty. Sprinkle the rosemary over the top. Pour the cream, evenly over the top, and then sprinkle with the cheese. Put into the oven and bake for 25 minutes, or until bubbly. Serve. Eat. * season with salt and pepper to taste, after cooking. Some cheddars are salty so I did not season before baking.
Other gratins that we eat at home:
WOW! Thanksgiving is lurking around the corner, and I am not even close to being ready. In fact, this morning as I was laying in bed, thinking about the next month, I pondered on where did the time go?! I know! I know! For the past 4 years you have listened to me bitch about how I am not ready for the holidays. Well, guess what; I am beyond being ready this year.
It seems time flew by the past couple months with buying the house, moving, going to Austin (I still have so much to share about that), and some last minute projects that fell on the table, have left us literally in a blur. We keep talking about how we have not even had a chance to enjoy the new house. To put up blinds, or smear some paint on the walls. To set-up the studio space. To buy that dining room table, and bring our loved ones around it. We have hopes, and dreams about the holidays in our house, and they are all centered around giving and sharing. Just hoping we get a chance to do so this year …..
I did manage to work on a couple recipes that I want to serve over Thanksgiving. I am getting away easy this year as all I have to make is a traditional Basque dish that involves clams, and lots of them, and this side dish made with the token Thanksgiving veggie, the brussel sprout. I have a love hate relationship with brussel sprouts, and I am sure it has to do with being force feed them as a kid. The other evening I ordered a pork dish, mainly because it was served with a brussel sprout gratin, that completely intrigued me. It was amazing, and I knew I had to recreate it once we got home.
It is easy, and requires only a few ingredients, such as the sprouts, some shallots, a little bacon, cream and Parmesan cheese. See, I told you it would be easy. I love the dish as the sprouts are flash cooked to retain their gorgeous color, and crisp bite. The addition of salty bacon, and nutty Parmesan makes them even more delicious. So, what are you waiting for? You have time … run out and grab the ingredients, and then thank me later!
If you don’t like to cook or you don’t have the time, check out Wholefoods; they are still accepting orders for an amazing Thanksgiving dinner. We had a chance to sample one a couple weeks ago, and it was fresh, flavorful, and very seasonal.
We wish you and your loved ones the warmest Thanksgiving; be safe, and do eat that extra serving of turkey!
Recipe: Brussel Sprout Gratin
- 2 pounds brussel sprouts, cut in half
- 6 slices bacon, chopped into small pieces
- 1 large shallot, minced
- 1 garlic clove, minced
- 1 cup heavy cream
- 1/2 cup parmesan cheese
- kosher salt, to taste
- fresh cracked black pepper, to taste
Heat oven to 350, and butter a baking dish. Bring a large saucepan of water to a boil. While the water is boiling, cook the bacon over low heat, until lightly browned, about 8 minutes. Remove the bacon with a slotted spoon from the pan of drippings, and set aside on a paper towel. Drain off all of the bacon drippings except for 1 tablespoon. Add the shallot, and cook over low heat, until soft, about 5 minutes. Stir in the garlic, and cook for 1 minute. Remove from the heat, and set aside to cool. Once the water is boiling, add the brussel sprouts, and cook for 2 minutes. Drain into a colander, and immediately cool down with very cold water. Set aside and let drain. Pour the cream over the cooled shallot mixture. Pat the brussel sprouts dry with paper towels. In a large mixing bowl, add the sprouts, shallot/bacon mixture, and the cheese. Stir. Pour into the buttered dish. Bake for 30 minutes, until bubbly, and lightly brown on top. Serve. Eat.
I wish I had time to make all of these delicious dishes this Thanksgiving, but I don’t. Maybe you have the time?
Labor Day is really the last weekend of summer. Kids are back in school. Vacations are over. Time to start settling in for a long winter. For most of us it is the last weekend of grilling. I know we will be getting in our fair share of charred meat and icy cold bevies this weekend.
I was thinking of sharing a new favorite cocktail with everyone this weekend; but, then I thought again, back to this recipe. I want you ALL to make this dish for the long weekend. Full of beans, salty pork, spicy Chipotle, ripe peaches and sultry rye. This baked bean recipe has depth; not over sugary or salty, just full of flavor. Don’t be afraid of the peaches in the BBQ Sauce, it is not fruity at all, it was used more as a natural sugar. Trust us, you will love it.
Have a great weekend & be safe!
Do you have a favorite Baked Bean recipe? If so, what do you consider to be the secret ingredient?
Recipe: Baked Beans
In a large stock pot cover the beans with cold water. Set aside to soak for 24 hours. After 24 hours, drain the beans. Put back into dutch oven and cover with water. Bring to a boil, reduce heat to a very low simmer. Cook until the beans are tender; about 4 – 5 hours. Drain, reserving about a cup of liquid. In the same dutch oven, add the diced salt pork and minced onion, over low heat cook until the onion is soft; about 10 minutes. Stir occasionally, to distribute the goodness. Add the BBQ sauce, stir, cover with a lid and bake in a 325 oven for 4 hours. Stir occasionally. Season with salt to taste. Serve. Eat.
If you like this recipe, check these out:
Baked Beans
Beer Baked White Beans
Carrots are a great vegetable, crunchy, refreshing, and full of vitamins. Why would anyone boil it to death, unless, you are going to mash it. We love to toss whole carrots with a little olive oil, and slip it into the oven until caramelized. Perfect served alongside a nice roast or winter stew.
Recipe: Roasted Carrots
What you need:
- 1 bunch of carrots
- olive oil
- sea salt
What you need to do:
Heat oven to 425. On a baking sheet, covered with foil, lay the carrots. Drizzle, lightly, with olive oil. Gently rub in the oil. Put into the oven, roast for 6 minutes. Remove from oven, turn the carrots over. Put back into the oven and roast for another 6 minutes. Remove from the oven. Sprinkle with salt. Serve. Eat.
Next time you are craving a little cabbage in your life, don’t boil it. Roast it with a little olive oil, fresh lemon juice, and salt. It will be slightly caramelized, a bit firm, and amazingly delicious. Trust us; you will love it.
Recipe: Roasted Cabbage
What you need:
- 1 cabbage, cut into chunks
- olive oil
- lemon juice
- salt
What you need to do:
Heat oven to 425. On a baking sheet, covered with foil, lay the cabbage. Drizzle lightly with olive oil. Gently rub in the oil. Squeeze lemon juice over the cabbage. Sprinkle with some salt. Put into the oven, roast for 12 minutes. Remove from oven, turn the chunks of cabbage over. Put back into the oven and roast for another 12 minutes. Remove from the oven. Serve. Eat.
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