Category Archives: side dish

Sausage with Pomegranate Salad with Pickled Red Onions

It’s easier to make the transition from summer to fall if I hold onto some summer in my cooking, while transitioning into fall. This recipe is still light and  usually, I still use my grill to prepare the sausages. I have provided an indoor option for preparing the sausages just in case it’s too cold, windy or rainy. This dish is definitely a feast for the eyes . The lovely crimson pomegranate seeds, accented with the warm pink hues of the pickled red onions really celebrate fall flavors. But don’t misunderstand, this dish may look like it’s all about visual pleasure but it’s really about the rich and luscious combination of flavors: slightly salty in contrast to the sweet and sour. Easy to prepare this can become a quick weekday meal.

From by the wishing you pomegranate food memories!

Maryann

blog-pom-sausage

Sausage with Pomegranate Salad with Pickled Red Onions

Serves 4 to 6

Ingredients

  • 8 sweet Italian  sausage
  • 4 cups baby arugula
  • 1/4 cup fresh pomegranate seeds
  • 1/4 cup toasted almond slivers
  • 2 tablespoons pickled red onions ( see recipe below)
  • 1/2 cup pomegranate molasses dressing ( see recipe below)

Directions

Light a grill and oil the grate, Grill the sausage over moderate heat, turning until lightly charred and cooked through 10 to 12 minutes. ( Alternately, you can cook the sausage in the a 425 degree F oven arrange sausage on a baking rack set into a baking sheet and bake for 18 to 20 minutes until sausage are cooked through). Transfer to a cutting board and let rest for 5 minutes, then thinly slice on the bias. On a large platter arrange arugula, add sliced sausage . Drizzle with pomegranate molasses dressing. Sprinkle with red onion, pomegranate seeds and almond slivers. Serve at once.

Pickled Red Onion

Ingredients

  • 1 small red onion, peeled and sliced
  • 1/2 cup red wine vinegar
  • 3 tablespoons molasses
  • 1/2 cup water
  • 2 teaspoons fine sea salt

Directions

In a quart mason jar add all ingredients, shake well. Let stand for at least one hour. Place in refrigerator until ready to use. Will keep for one week.

Pomegranate Molasses Dressing

Ingredients

  • 3 tablespoons red wine vinegar
  • 2 tablespoon pomegranate molasses
  • 1/2 cup olive oil
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon fresh ground black pepper

Directions

Place all ingredients in a covered jar. Shake well before using .

Roasted Smoked Paprika Potato Salad

blog smoked paprika salad

This is the perfect potato salad to accompany your fall grilling. Delicious, crispy small cubed roasted potatoes flavored with smoked paprika for a sweet, warm and slightly smokey taste. These flavors are enhanced by adding chopped roasted peppers to double down on the sweet taste of peppers.

From by the bay, wishing  you delicious fall food memories!

Maryann

Roasted Smoked Paprika Potato Salad

Serves 4 to 6

Ingredients

  • 3 pounds baby potatoes
  • 1 tablespoon olive oil, plus more to drizzle on top
  • 1 teaspoon smoked paprika
  • 2 ounces chopped pimentos or roasted red peppers
  • 1/4 cup chopped scallions
  • 2 tablespoons parsley, finely chopped
  • 1 teaspoon sherry wine vinegar
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon fresh ground black pepper

Directions

Preheat oven to 400F degree oven.  Peel and cube potatoes into 1/2 inch squares. Place in medium mixing bowl with 1 tablespoon olive oil, smoked paprika, salt and pepper. Mix well and place in one layer on baking sheet. Roast until potatoes are tender and start to brown, approximately 40 minutes. Remove from oven and place potatoes into a bowl . Add vinegar, scallions, parsley and pimentos. Mix well and adjust salt and pepper to taste. Drizzle with a little more olive oil. Serve at once or at room temperature.

 

 

Grilled Eggplant with Creamy Tahini Dressing

Here is a recipe to make use of the abundance of delicious eggplant available this time of year. i like to use petite heirloom eggplant such as  fairy tale or Japanese for this recipe, although you can use the larger purple eggplant if that is what is available just slice lengthwise in 1/4 inch to 1/2 inch slices. This is a great side dish, I love serving with grilled baby lamb chops, especially if you use the same tahini sauce drizzled on top of your grilled chops. Sublime!

From by the bay, wishing you yummy eggplant food memories!

Maryann

blog eggplant tahini

Grilled Eggplant with Creamy Tahini Dressing

Ingredients

  • 2 pounds assorted Japanese or fairy tale eggplant
  • 1/4 cup tahini
  • 3 tablespoons lemon juice
  • 4 tablespoons olive oil
  • 1/2 teaspoon cumin
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon fresh ground black pepper
  • 1 teaspoon mint leaves to garnish

Directions

To make dressing

Whisk together tahini, lemon juice, 2 tablespoons olive oil, cumin, cayenne, and ¼ cup water until smooth. Add salt and pepper and whisk again.

To prepare eggplant

Cut eggplant into lengthwise slices, depending on your width you can cut in half or into widths of 1/4 inch to 1/2 inch. Coat with the additional olive oil. Grill on a medium heat until eggplant starts to brown 1 to 2 minutes and then flip to brown the other side. Pull off the heat and place on a platter. Sprinkle with salt and pepper and then drizzle with the tahini dressing. Garnish with chopped mint. Serve immediately or at room temperature within the hour.

 

Tomatoes and Peaches with Ricotta and Fried Almonds

Heirloom tomatoes are not only delicious to eat, they are a true feast for the eyes. I love the wide variety of colors and shapes. I decided to deviate from my favorite salad of tomato, mozzarella and basil to this combination or tomato, peach, ricotta and tarragon. You will love this variation, especially if you find a good quality store bought ricotta cheese. If you are ambitious try making your own ricotta cheese it’s really simple.  My recipe is included below. I made my own ricotta for this salad because I had a large container of whole milk about to hit the expiration date. I didn’t want the milk to go to waste and I can’t think of a better use than making fresh ricotta cheese. The peaches add some sweetness to the salad and frying a few almonds in olive oil adds some needed crunch. This is a new favorite for my summer dining!

From by the bay, wishing you sunny tomato and peach food memories!

Maryann

blog peach salad 2

Tomatoes and Peaches with Ricotta and Fried Almonds

Serves 4

Ingredients

  • 2 pounds mixed heirloom tomatoes, some sliced and some halved
  • 2 large ripe peaches, pitted and sliced
  • 1/4 cup whole unsalted roasted almonds
  • 1/4 cup olive oil
  • 2 tablespoons sherry wine vinegar
  • 1/2 cup fresh ricotta ( homemade or store bought) recipe below
  • 2 teaspoons tarragon leaves
  • fine sea salt and fresh ground black pepper to taste

Directions

On large platter arrange the tomatoes and peaches. Dot the ricotta on top of the tomatoes and peaches. In a small skillet heat the olive oil and add the almonds. Stirred until almonds are heated and start to sizzle. Remove from heat and cool to room temperature before adding the sherry vinegar. Mix  together. Drizzle dressing over the tomatoes and peaches. Dot the ricotta cheese on top. Add salt and pepper to taste. Sprinkle with tarragon leaves.  Serve immediately.

blog ricotta 2

Homemade Ricotta Cheese

Ingredients

  • 3 cups whole milk
  • 1 cup heavy cream
  • 2 tablespoons white vinegar
  • 1 teaspoon fine sea salt

Directions

Line a sieve with a dampened cheesecloth and place over a bowl to strain the cheese. Place all the ingredients in a saucepan over medium heat. Bring to a full boil, stirring occasionally. The mixture will start to separate in curds ( the thick part that is the cheese) and whey ( the thin liquid you drain off). Once that happens, pour into the sieve, catching the ricotta into the cheesecloth lined sieve. Let stand for 20 to 25 minutes letting the liquid drain off. Let drain depending how thick and moist you want. the longer it drains the thicker and drier the ricotta. Once drained, take the cheese out of the cheesecloth and store in a container in the refrigerator until ready to use. This will stay 3 to 4 days.

Variations – all good and I’ve made and enjoyed each one depending on the ingredients on hand. 

  • Use only whole milk for a slightly less creamy version, this is great if you don’t have any heavy cream.
  • Replace the heavy cream with buttermilk, don’t use any vinegar for a drier textured ricotta, good for cooking

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Fresh Corn and Tomato Cilantro Salsa

It’s one of my favorite times of year! Farm stands are filled with the freshest local product , picked in the morning and by late afternoon, I have prepared something for dinner. What I most look forward to is the local corn and tomatoes. This is a quick and easy salsa I made marrying my two favorite summer vegetables into a great salsa, dressed with cilantro and lime. This recipe uses fresh raw corn, fresh and sweet, cut from the cob. The recipe works best when the corn is fresh. I like to use heirloom tomatoes if I can find them and then I make a simple dressing which is much like a pesto using cilantro, although basil would work as well. You can serve this with chips along with you evening cocktail or it makes a perfect side dish. Enjoy!

From by the bay wishing you some lovely salsa food memories!

Maryann

blog corn salsa

Fresh Corn and Tomato Cilantro Salsa

Serves Six

Ingredients

6 ears of corn

1/2 red onion, finely chopped

2 tomatoes, seeded and chopped

2 cloves garlic minced

1 cup cilantro

1/2 cup olive oil

juice and zest of two limes

1 teaspoon honey

1/2 jalapeno, seeded and chopped

2 teaspoons fine sea salt

1/2 teaspoon fresh ground black pepper

Directions

Remove silk and husks from corn. Cut corn off cob and place in a medium bowl. Add red onion, tomato and lime zest. In a blender or food processor add garlic, cilantro, honey, jalapeno, olive oil, lime juice , salt and pepper. Blend until smooth. Pour over corn and tomatoes and mix well. Adjust salt and pepper to taste and serve at room temperature.

blog corn salsa 2

Pickled Strawberries

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Loving strawberries the way I do , I was looking for ways to extend my enjoyment of our brief strawberry season. Pickled strawberries are a perfect solution. It may sound strange at first but pickled strawberries are the perfect balance of sweet and sour! For my pickled recipe I included some lemon rind for taste and red peppercorns for mild heat and a slight pepper taste. Now you must be wondering where I might use some pickled strawberries here is a list of some of my favorite uses:

  • chopped into salads
  • cocktails, such as sangria or champagne cocktail to name a few
  • a favorite salsa recipe
  • on top of vanilla ice cream
  • mixed with stone fruit as a fruit salad or pie filling
  • flavor a wine vinegar

Great creative and enjoy!

From by the bay , enjoy your pickled food memories!

Maryann

blog pick straw 2

Pickled Strawberries

Ingredients

  • 1 pound ripe but firm strawberries, hulled, halved if large
  • 4 strips lemon peel
  • cups white balsamic vinegar
  • ¼ cup natural cane sugar
  • 1/2 teaspoon pink peppercorns
  • 2 tablespoons sea salt

Directions

Remove stems from strawberries. Place strawberries and lemon peel in a 1-qt. heatproof jar. Bring vinegar, sugar, salt, peppercorns,  and 1/2 cup water to a boil in a small saucepan over medium heat, stirring to dissolve sugar and salt. Pour over strawberries. Let cool; cover and chill. The strawberries will keep 5 days in the refrigerator.

Cold Sesame Noodles

Love cold sesame noodles? No need to call your favorite chinese restaurant to deliver, you can make your own delicious homemade noodles just as quickly using a few simple ingredients! Cold sesame noodles are also a great side dish while grilling your favorite meat , fish or vegetable. Love another great side dish to entertain with that can be made in advance and set aside until you are ready to serve. This recipe is from Tyler Florence and my favorite recipe for cold sesame noodles!

From by the bay , wishing you cold sesame food memories!

Maryann

blog sesame noodles

Cold Sesame Noodles

Recipe by Tyler Florence

12 ounces angel hair pasta
3 tablespoons dark sesame oil
2 tablespoons peanut oil
1 -inch piece fresh ginger, minced
3 garlic cloves, minced
1 teaspoon red chili paste, such as sambal
1 lime, juiced
2 tablespoons brown sugar
1/2 cup creamy peanut butter
3 tablespoons rice vinegar
3 tablespoons soy sauce
6 tablespoons hot water
1 tablespoon toasted sesame seeds
2 green onions, thinly sliced on the diagonal
Fresh chopped cilantro leaves, for garnish

Cook the noodles in large pot of boiling unsalted water over medium heat until barely tender and still firm. Drain immediately and rinse with cold water until cold. Drain the noodles really well and transfer to a wide bowl; toss with the sesame oil so they don’t stick together. Chill.
In a blender combine the peanut oil, ginger, garlic, chili paste, lime juice, brown sugar, peanut butter, vinegar, soy sauce, and hot water. Blend. Toss the noodles with the peanut sauce until well coated. Serve at room temperature or chilled; garnish with the sesame seeds, green onions, and cilantro.
Recipe courtesy of Tyler Florence

Read more at: http://www.foodnetwork.com/recipes/tyler-florence/cold-sesame-noodles-recipe2.html?oc=linkback

 

Japanese Cucumber Salad

Maybe there is no finer vegetable than the simple cucumber. Not only does it taste delicious and refreshing  it has a multitude of health benefits to name a few :

Keeps you hydrated. …
Fights heat, both inside and out. …
Flushes out toxins. …
Lavishes you with vitamins. …
Supplies skin-friendly minerals: magnesium, potassium, silicon. …
Aids in weight loss. …
Revives the eyes. …

Now add to the list the fact that there are many simple preparations for making delicious and healthy salads all summer long. This recipe is based on a traditional Japanese cucumber salad. It uses very little oil but has lots of flavor, it’s a perfect summer side dish.

From by the bay wishing you very cool summer food memories!

Maryann

blog japanese cuke salad

Japanese Cucumber Salad

Serves 4

Ingredients

2 Japanese or English cucumbers

1 teaspoon fine sea salt

1/4 teaspoon fresh ground black pepper

1 teaspoon agave nectar

1 tablespoon low sodium soy sauce

1/4 cup rice wine vinegar

1 teaspoon toasted sesame seed oil

1 teaspoon toasted sesame seeds

optional: garnish with chopped scallions

Directions

If Japanese cucumbers are not available, English cucumbers can be substituted. The English cucumbers should be peeled and  cut lengthwise. Scrape the seeds out using a spoon.  Slice into thin half moons. In a large bowl, combine cucumbers and salt and mix well. Let sit 20 minutes , squeeze cucumbers to remove water and strain. place back into bowl and add agave, soy sauce, rice wine vinegar and sesame oil and mix well. Sprinkle with sesame seeds and mix. Let marinate for 20 minutes before serving. Adjust salt and pepper to taste before serving.

Charred Spicy Sugar Snap Peas

Here is a wonderful side dish that celebrates some  of my favorite flavors – fresh sugar snap peas, sauteed until they start to brown , adding heat from using rounds of thai red chiles cooled by the use of some fresh chopped mint! It’s a perfect dish and simple to prepare. Enjoy!

From by the bay, wishing you sugar snap food memories!

Maryann

blog charred sugar snaps

Charred Spicy Sugar Snap Peas

Ingredients

1 pound sugar snap peas

1 red thai chile, sliced in small rounds or finely chopped

2 tablespoons olive oil

1 tablespoon mint, chopped

fine sea salt

fresh ground black pepper

Directions

In a medium saute pan heat the olive oil, when it’s hot carefully add the sugar snap peas to the pan. Cook , stirring the sugar snap peas . When the peas start to soften add the thai chile and continue to saute until the sugar snap peas start to char and brown in places. Add sea salt and pepper to taste. Place in serving bowl and sprinkle with fresh mint.

Memorial Day Weekend Cookout Recipes

 memorial table
Kick off your summer cookout weekend with some of these favorite recipes!
From by the bay , wishing you delicious cookout food memories and a Happy Memorial Day!
Maryann
blog onion jam burger
Short Rib Burger with Rosemary Onion Jam
Serves 6
Ingredients
2 pounds ground short rib
6 sesame seed buns
6 slices smoked cheddar cheese
6 tablespoons onion jam
12 slices pancetta cooked, crisp
4 ounces baby arugula leaves
Directions
Cook burgers , as preferred. Cut rolls through middle and toast. Add the cheddar cheese to top of burger and melt. To assemble place some arugula to the toasted bottom of the bun. Place burger with cheese on top of the arugula. Top with the onion jam and then the cooked pancetta. Finish with the toasted top of the bun and enjoy!

 

blog jalapeno slaw

Jalapeno Kale Coleslaw

Serves 6

Ingredients for salad

1 head of green cabbage , finely shredded

1 cup of kale, remove ribs and finely shredded

1/2 cup red onion finely sliced

Ingredients for dressing

1/2 cup olive oil

juice of 4 limes

1 teaspoon fine sea salt

1/2 teaspoon freshly ground pepper

1 small jalapeno seeded and chopped

Directions

To make dressing combine all the ingredients in a food processor and first pulse and then mix until emulsified. Pour dressing over salad and mix well. Serve cold or at room temperature.

 

blog deli mac

Deli Style Macaroni Salad

Serves 6

1 pound cooked elbow macaroni

1/2 cup white vinegar

1/2 cup granulated sugar

3/4 cup Mexican sour cream

1/2 cup mayonnaise

4 tablespoons whole milk

3 celery ribs, chopped finely

1/2 onion ,chopped finely

1 teaspoon fine sea salt

1/2 teaspoon sweet paprika

1/2 teaspoon freshly ground black pepper

Directions

In a medium saucepan add the vinegar and sugar and bring to a bowl, dissolving the sugar. In a large bowl add macaroni and pour the sugar/vinegar mixture over and stir. Place in the refrigerator to cool for an hour. Remove bowl from refrigerator and add the remaining ingredients. Combine well. Cover and refrigerate until ready for use.

blog mustard

Homemade Beer Mustard

Ingredients

1 1/2 ounces yellow mustard seeds

1 1/2 ounces black mustard seeds

4 ounces beer or lager ( such as Shiner Bock)

1/2 cup apple cider vinegar

1 tablespoon dried yellow mustard

2 teaspoons fine sea salt

1/4 teaspoon red chili flakes

2 tablespoons honey

1/4 cup chopped white onion

Directions

Mix the mustard seeds and beer together in bowl, cover and set aside overnight. (The mustard seeds will soften and soak up most of the beer. Stir in the remaining ingredients, then blend in a food processor until nearly smooth (you may need to do this is batches). Spoon the mustard into clean jars; tap gently to remove all the air bubbles. Store in refrigerator up to 1 month.

blog pickles

Pickled Cucumbers with Dill and Lemon

Makes 1 quart

Ingredients

  • 1 pound kirby cucumbers
  • 1 shallot
  • 3 cloves garlic
  • 3 springs dill
  • 1/2 cup white wine vinegar
  • 1/2 cup water
  • 1/2 cup lemon juice
  • 1 teaspoon sugar
  • 3 teaspoons fine sea salt
  • 1 teaspoon whole black peppercorns

Directions

Have ready a 1 quart size glass container such as a mason jar. Trim the ends off of the kirby cucumbers and slice in 1/4 inch rounds. Peel and thinly slice the shallot. Peel and crush the garlic cloves. Take the glass jar and layer the cucumbers, then shallots , garlic and dill. Repeat until you have layered all your ingredients. Add the remaining ingredients into a saucepan and bring to simmer.  Remove from heat and pour over the cucumbers. Let cool to room temperature. Seal tightly and place in the refrigerator for at least 2 hours before serving. The pickled cucumbers will last about 2 weeks stored in the refrigerator.

blog star cookies

Sugar Cookies

From the Food Network, Alton Brown

Ingredients
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
Powdered sugar, for rolling out dough
Directions
Watch how to make this recipe
Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

Preheat oven to 375 degrees F.

Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat. Sprinkle with colored sanding sugar and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is. Store in airtight container for up to 1 week.

Recipe courtesy of Alton Brown

Read more at: http://www.foodnetwork.com/recipes/alton-brown/sugar-cookies-recipe.html?oc=linkback