Archives For Sides

creamy herbed polenta with mushroom ragout

July 29, 2012 — 12 Comments

We tend to associate comfort food with winter but this creamy bowl of polenta is also good on a summer evening.  Simple and comforting, it is like sunshine in a bowl.  It is luscious without being heavy and satisfying without being overly rich.  Well-made polenta, with plenty of butter and parmesan cheese, is delicious by itself.  Topped with an earthy mushroom ragout, it’s even better. I served this polenta alongside Grilled Lamb Chops marinated in olive oil, garlic, rosemary, and thyme and a green salad with a simple meyer lemon and olive oil vinaigrette.  The whole combination was hearty, yet still fitting for supper on a warm summer evening. Continue Reading…

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gougères with goat cheese and chives

May 13, 2012 — 13 Comments

Chives are one of the easiest herbs to grow, and are a staple in my herb garden. They are hardy perennial plants from the same family as onions, leeks, and garlic. They grow in clumps with narrow, hollow leaves that reach about 6 to 12 inches in height.  In the spring, they produce a mass of beautiful, globe-shaped violet blossoms which, I learned recently, are also edible. I planted a couple of small plants about three years ago, and, since then, I’ve been spoiled with an abundant supply of chives all year round.

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twice-cooked french fries with sriracha mayonnaise

April 1, 2012 — 9 Comments

 

I seldom make french fries at home, and when I do, I usually purchase the frozen kind and bake them in the oven.  This time around, I decided to make them myself as the accompaniment to the lamb sliders I shared with you a few days ago.  Making the perfect fries, golden brown potatoes with a soft and creamy inside and crunchy exterior, takes a bit of time and effort. It involves cutting the potatoes uniformly into the desired shape, soaking the cut potatoes in water and then frying them twice, first at a low temperature to cook them through and then at a higher temperature just before service to brown and crisp them. Continue Reading…

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tuscan mashed potatoes

November 22, 2011 — 10 Comments


I was inspired to cook mashed potatoes using olive oil instead of butter after I tasted the rich and creamy Olive Oil Smashed Potatoes at Birreria, the rooftop beer garden at Eataly in New York City. These Tuscan mashed potatoes have a great flavor from the olive oil, roasted garlic, and rosemary. Obviously, using a good quality extra virgin olive oil is the key to this recipe. Omitting the cream will result in a healthier dish, that is both vegan and gluten-free, with a more distinct olive oil flavor.

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Slow Roasted Tomatoes

August 29, 2011 — 5 Comments


Over the last week, I harvested over a pound of beautiful tomatoes, and I want to preserve  some of them for use later in the week.  Ignoring the stifling summer heat, I turned on my oven to 225 degrees and roasted my tomatoes for about 2 hours, until they were shriveled up and their edges crinkly.  I was rewarded for my long, hot and sweaty wait with the sweetest, and arguably, the most intense tomato flavor I have ever tasted.  The slow roasting method really brought out the sweetness of the tomatoes, giving them a slightly caramelized, candy-like flavor.  Imagine how good it would be to squeeze the roasted garlic on a piece of crusty bread with a spoonful of roasted tomatoes garnished with sprigs of thyme.  Yummy!

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