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Archive for the ‘Sides’ Category

1/4 pound butter
1/2 cup flour
1/4 gal milk
1/2 tbsp minced garlic
1/2 tbsp minced shallots
a little over 1/2 lb of grated gouda cheese
a little over 1/2 lb of grated parm cheese
dash of black pepper
dash of cayenne
dash of nutmeg
pasta of your choice, we use spiral pasta

Melt butter – add garlic and shallots and cook until soft.  Add flour and make roux.  Cook until lightly browned.  Whisk milk in and simmer.  Add cheese and slowly cook until melted.  Add spices and season.  Blend with hand mixer until smooth. Cook pasta – al dente.  Drain and do not cool.  Place pasta into serving dish, cover and mix with the cheese sauce.  Bake in oven until golden brown.  Garnish with blue cheese crumbles and parsley.

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cranberry butter

1/2 cup dried cranberries
1 cup orange juice
1 cup unsalted butter (at room temp)
5 tablespoons confectioners sugar

In a small saucepan, combine the cranberries and orange juice and bring to a simmer over medium heat. Remove from the heat and allow to soak for 30 minutes. Drain the cranberries in a sieve and chop them finely. When they are cool, combine them with the butter and the confectioners sugar. Beat well until combined. Pack into small ramekins and refrigerate until needed.

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1 tablespoon sugar
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 28 oz can italian plum tomatoes, drained
2 tablespoons unsalted butter cut into small pieces

Preheat oven to 350. Lightly butte an 8 in shallow baking dish.
Stir together sugar salt and pepper in a cup.
Put tomatoes in baking dish and sprikle all over with the sugar mixturE. Dot tomatoes with butter, then bake them until the tmate are partially cllapsed and deeply caramelized in places ( about 1-2 hours). Serve warm or at room temperature.

I serve this with good cheese and olive as an antipasta. Or just as an excellent winter side dish.

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  • 1 cup wild rice, uncooked
  • onion, chopped
  • 1 1/2 cups celery, chopped
  • 1 teaspoon seasoning salt
  • 3/4 cup white wine
  • 2 tablespoons butter
  • 1 quart chicken broth
  • 1 lb fresh mushrooms, sliced
  • Mix all together (adding mushrooms in last to avoid too much breakage).

    Place in a casserole and bake at 325 degrees F. for 1 1/2-2 hours

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    Corn and Tomato Salsa Salad

    Another useful recipe for the boon of summer corn! And this is really versatile.

     Love the avacado to lend creaminess. And I like to use grilled corn cut from the cob and if you like heat, a little diced jalepeno or other pepper is good to.

    You can also add grilled/sautes/poached shrimp to make a good main. 

    Also will serve with microgreens or “baby” greens to up the healthy quotient!

    • 1/4 cup balsamic vinegar
    • Olive oil, to taste
    • 2 ears of corn, shucked, silks removed
    • Sea salt and pepper
    • 1 basket cherry tomatoes stems removed, quartered
    • 1 scallion, ends trimmed, green and white parts finely chopped
    • 1/4 cup Italian parsley leaves roughly chopped
    • 1/4 cup red onion peeled, finely chopped
    • 1 medium-sized avocado, pitted, peeled, roughly chopped

    (Optional addition of fresh homemade crutons

     

     

    Method

     

    • Start up grill, if using charcoal, or wait until corn is ready if using a gas grill. Or preheat oven to 350 degrees.
    • In a small saucepan over a very low flame, reduce balsamic vinegar to 1 tablespoon, about 15 to 20 minutes. Let cool.
    • Drizzle olive oil on corn and season with sea salt and pepper. Place on grill and cook until lightly browned. (Or roast in oven for 15 minutes, turning every 5 minutes.) Remove, let cool and cut off kernels.
    • Mix corn, tomatoes, scallion, parsley, red onion, and avocado. Season with reduced balsamic, olive oil, sea salt and pepper. Toss well.

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    ¼ cup margarine

    2 tablespoons green pepper, chopped

    ½ cup heavy cream

    ½ teaspoon salt

    1 pound fresh mushrooms, sliced

    2 tablespoons red pepper, chopped

    2 tablespoons white wine

    ¼ teaspoon fresh basil, chopped

      

    Sauté mushrooms and pepper in butter.  Remove mushrooms and pepper.  Add cream, wine, salt and basil.  Simmer until thickened; add mushrooms and pepper once more.

     

     This is one that I make, but I’m not a big fan of the mushroom, so I don’t eat it.  But other people seem to like it.   Can be great to put over top a steak (pretend its a fancy resteraunt steak), or can be a lovely little side dish.

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    This is a popular choice from the my office’s cookbook.  It is one of the most popular fake vegetables that I occasionally make. 

    3 10 oz. packages of frozen spinach; drained

    ½ onion; chopped

    2 Tablespoons margarine or butter

    2 Tablespoons flour

    1 cup Milk

    9 oz. Pepper Jack cheese

    ½ cup Cracker crumbs

    3 Tablespoons Parmesan cheese

     

    ·        Heat oven to 350 degrees

    ·        Cook spinach 3 min. and squeeze dry.  Set aside.

    ·        Sauté onion in margarine, stir in flour and add milk. Stir until thickened

    ·        Add hot pepper cheese and stir until melted

    ·        Combine crumbs and Parmesan cheese; top casserole

    ·        Bake 20  minutes

     

    YIELD

    10 Servings

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