Category: Sides

Roasted Red Pepper Bisque

11/15/2020

2 tbs olive oil
1 small onion, chopped
2 tsp brown sugar
2 tbs butter
2 garlic cloves, chopped or minced
8 oz roasted red peppers, drained
2 cans (14.5 oz) fire-roasted tomatoes
1 cups chicken stock

2 bay leaves
1 tsp salt
2 tsp red wine vinegar
1tsp Italian seasoning
5-6 basil leaves
1/4 tsp paprika
1/4 tsp chili powder
1/2 cup heavy cream

Heat the oil in a large soup pot, set to medium heat
Sauté onions and sugar together until caramelized
Add butter and garlic and sauté for 3 minutes until fragrant
Add the peppers, tomatoes, stock, and bay leaves to the pot
Bring to a boil, then reduce heat and simmer for 20-30 minutes
Season
Purée the soup on high with immersion blender
Stir in cream and heat until warm through
Serve soup with pesto, crumbled goat cheese and croutons

Arancini di Riso

10/30/2020

Sicilian Rice Balls

3 eggs
2 oz mozzarella balls/cubes
Marinara sauce

all-purpose flour
breadcrumbs
basil leaves and lemon, for garnish

Cook risotto until al dente with an extra 2 oz of white wine
Cool, mix in one egg, then refrigerate for at least a few hours
Form rice ball or cone around mozzarella and/or a little sauce
Roll in flour, then beaten eggs, then bread crumbs
Fry in wok or pot for several minutes, turning to brown evenly
Cool slightly on paper towels and serve with basil and marinara

Baked Sweet Potato

10/21/2020

sweet potato
olive oil

salt
pepper

Stab potatoes with fork, coat with oil and seasoning and wrap in foil
Bake for several hours at 300 degrees

Parmesan Zucchini

10/20/2020

zucchini, sliced thinly
olive oil
garlic powder
Italian seasoning

parsley
ginger
rosemary
parmesan cheese

Coat zucchini with oil and seasoning and lay out on baking tray
Top with parmesan
Bake at 400 for 5-10 minutes then put on broil long enough to brown the cheese

Brussel Sprouts

10/11/2020

Brussel sprouts
2 slices bacon, cut into pieces
brown sugar
honey

dash soy sauce
salt
fresh ground pepper
2 tbs butter

slice tops off Brussel sprouts and halve
Blanch for 4 minutes then place in an ice bath
Cook bacon until greasy
Dry sprouts and place in pan cut side down, until brown
Pull bacon on top of sprouts unless you want super crispy bacon
Season and add sugar and stir sprouts then continue to cook
Mix in honey, soy, and butter
Cook until desired crispiness

Parmesan Risotto

10/5/2020

Italian

1/2 lb arborio rice
2 tbs olive oil
2 tbs yellow onion, minced
1/2 tbs thyme
1/2 tbs garlic, minced

1/2 tbs parsley
1/2 tsp salt
1/2 tsp pepper
1 1/2 qt chicken stock
1/2 cup parmesan

Saute all ingredients except rice, stock, and cheese until lightly browned
Mix in rice and stir for 1 minute
Stir in 3/4 qt of stock and cook until mostly absorbed
Add 1/2 qt of stock and cook until al dente and loose
Add more liquid if needed and stir in cheese
Risotto should be a bit gummy and hold together in a loose ball

Oyster Sauce Chinese Broccoli

9/16/2020

Hot Thai Kitchen/Pailin's Kitchen

Chinese broccoli and/or bok choy
6–7 cloves garlic, crushed
chilies or chili oil
3 tbsp oyster sauce

1 Tbs soy sauce
2 Tbsp water
1 tsp sugar
1/2 tsp white pepper

Szechuan

Cut thick gai lan stems on a sharp bias into thin slices, thinner stems into 2 in pieces
Cut leaves into bite-sized chunks. Keep the stems and leaves separated
Combine oyster sauce, soy sauce, sugar, and water
In a wok, fry the garlic and chilies in a little oil over medium heat until light golden.
Add gai lan stems, turn heat up to medium and cook for about 30-45 seconds.
Turn to high, add gai lan leaves, the sauce, white pepper, and cook for 30-45 sec
Remove from heat immediately once the leaves look mostly wilted
Residual heat will wilt the leaves further, and leaves get chewy when cooked too much

French Fries

9/2/2020

fries
olive oil
salt & pepper
paprika

ginger
cumin
garlic powder
Italian seasoning

Toss fries with oil and seasonings
Bake for at least 15 minutes at 425

Glazed Peaches

8/9/2020

2 ripe peaches, halved and pitted
1/4 cup balsamic vinegar
1 tbs brown sugar
1/2 tbs lemon juice
dash rum

Reduce ingredients at low boil
Grill peaches for at least 2 minutes on each side
Top with balsamic reduction
Serve warm

Sweet and Sour Zucchini

7/14/2020

Tang Cu Yi Da Li Gua - Every Grain of Rice by Fuchsia Dunlop, pg 218

Szechuan

2 zucchini
salt
2 tbs cooking oil

2 garlic cloves, finely sliced
1/2 tsp sugar
1 tsp Chinkiang vinegar

Cut zucchini in half lengthwise, then into sections, then thinly slice
Mix with salt and rest
Cook garlic in hot oil in wok until fragrant
Squeeze water out of zucchini
Stir fry zucchini until hot and crisp
Stir in salt, vinegar, and salt to taste