Category Archives: side dish

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

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

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

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!

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.

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.

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.

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.

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

Wilted Spicy Swiss Chard and Chick Peas

The new year is a good opportunity to make dishes that are healthy and nourishing. Swiss chard is another power green, but with a little more complexity in flavor- slightly bitter and salty. Mixing with chick peas adds some texture. This dish is perfect as side dish, add to some pasta with a little more olive oil and grated cheese or just eat as a light meal.

From by the bay, wishing you power green food memories!

Maryann

Wilted Spicy Swiss Chard and Chick Peas

Serves 4

Ingredients

1/4 cup olive oil

3 cloves garlic crushed

1 15 ounce can chick peas

1/4 teaspoon red chili flakes

2 lbs swiss chard

1 teaspoon lemon juice

1 teaspoon fine sea salt

1/2 teaspoon fresh ground pepper

additional salt and pepper to taste

Directions

Remove from can and strain chick pea. Pat dry with paper towel. Place a dutch oven or deep pot on medium heat, add oil and garlic once warm add chick peas and saute until crisped. Stir occasionally. In the meantime, clean the swiss chard in cold water rinse and pat dry. Remove and discard the thick ribs. Coarsely, chop the greens. Once the chick peas are crisp add salt, pepper and red chili flakes. Saute a minute add the chard and saute until it starts to wilt and reduce in volume. Remove from heat adjust salt and pepper to taste, add a squeeze of lemon juice and serve warm.

My Five Favorite Recipes of 2015!

The of the year is a time for reflection, of course, my mind turns to food! I looked back on my 2015 blog recipes and have selected my favorite recipes of 2015. The main criteria for my selection is the number of times I have made this recipe during the year…….so drum roll please for my top recipe picks for this year. These are recipes you will want to try and use over and over again as well!

From by the bay, thank you for your interest in this blog and wishing you all a very Happy and Healthy 2016! See you next year!

Maryann

Chili Parmesan Crisps

Ingredients

5 ounces shredded parmesan cheese
1 teaspoon red chili flakes
1/2 teaspoon fine sea salt

Directions

Preheat oven to 350 degree F. On a parchment lined baking sheet , take half the shredded parmesan and form a rectangle approximately 8″ by 12″. Sprinkle half the chili flakes and all the salt uniformly over the cheese. Layer the remaining cheese lightly pressing down. Sprinkle the remaining chili flakes over the cheese. Bake in the oven until golden brown, approximately 10 minutes. Cool and break into piece. Store in an air tight container until ready to serve.

Options: substitute 1 teaspoon of red chili flakes with one of the following:

minced rosemary, minced thyme, crushed black pepper or fennel seeds

Mushroom Quinoa Risotto

Serves 4

Ingredients

2 cups quinoa, rinsed

2 tablespoons olive oil

2 tablespoons unsalted butter

1 8-ounce package sliced crimini (baby bella) mushrooms

6 ounces fresh assorted mushrooms, stemmed, sliced

1 1/2 cups thinly sliced leeks, cleaned well

1/4 teaspoon red chili flakes

1 teaspoon fine sea salt

1/4 teaspoon fresh ground black pepper

3 teaspoons chopped fresh thyme, divided

2 to 3 cups chicken stock

1/2 cup dry white marsala wine

1 piece parmesan rind ( 2″x 3″ x 1/2″ approximately)

Grated Parmesan cheese

Directions

Put the butter and oil in a large, deep skillet or saucepan over medium heat. When it is hot, add the fresh mushrooms, and cook, stirring occasionally, until the mushrooms begin to brown, about 5 minutes. Add the leeks and cook until they soften slightly, about 2 minutes.
Add the quinoa, and cook, stirring occasionally, until it’s glossy and coated with butter and oil. Sprinkle with chili flakes, thyme, salt and pepper, and then add the parmesan rind, broth and wine. Continue to cook, stirring frequently and adding stock as necessary; the mixture should be neither soupy nor dry. Begin tasting the quinoa about 20 minutes after you added it; you want it to be tender but not mushy and to have released some of its starch. Once it reaches that stage, after about 25 minutes, remove the rind and stir in some grated parmesan cheese, along with a little more butter or oil if you like. Stir until the cheeses melt; taste and adjust the seasoning, and serve.

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.

Spicy Zucchini Pineapple Salsa

As seen on “The Food Network Kitchen” by Geoffrey Zakarian

Serves 4 to 6

Ingredients

2/3 cup small- diced zucchini

2/3 cup small -diced fresh pineapple

1/4 cup fresh mint leaves torn

1 teaspoon finely chopped shallots

1 teaspoon finely minced jalapeno pepper

2 tablespoons extra virgin olive oil

1 tablespoon chardonnay or white wine vinegar

1/4 teaspoon freshly grated ginger ( optional)

fine sea salt and fresh ground black pepper to taste

Directions

In a large bowl combine all ingredients. Let marinate for at least one hour or refrigerate until ready to serve.

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Lemon Ice Box Pie
CONTRIBUTED BY DAVID GUAS
TOTAL TIME: 1 HR PLUS 7 HR COOLING AND FREEZING
SERVINGS: MAKES ONE 9-INCH PIE
MAKE-AHEAD
STAFF-FAVORITE
This silken frozen pie is adapted from Clancy’s, one of David Guas’s favorite New Orleans neighborhood restaurants. (Recipe adapted from DamGoodSweet.)

Ingredients

14 whole graham crackers, broken
1/4 cup sugar
1/4 teaspoon salt
6 tablespoons unsalted butter, melted
Two 14-ounce cans sweetened condensed milk
1 1/4 cups fresh lemon juice, plus 2 tablespoons finely grated lemon zest
8 large egg yolks

Directions
Preheat the oven to 325°. In a food processor, pulse the graham crackers with the sugar and salt until finely ground but not powdery. Add the butter and pulse until the crumbs are evenly moistened; transfer to a 9-inch springform pan and press into the bottom and two-thirds up the side. Set the pan on a rimmed baking sheet.
In a medium bowl, whisk the condensed milk with the lemon juice. In another bowl, using a handheld mixer, beat the lemon zest with the egg yolks until pale. Beat in the condensed milk mixture until smooth. Pour the filling into the crust.
Bake the pie for 25 minutes, until the center jiggles slightly and the edges are set. Transfer the pan to a rack; let cool for 1 hour. Loosely cover the pan with plastic wrap and freeze the pie for at least 6 hours.
Wrap a warm, damp kitchen towel around the side of the springform pan to release the pie; remove the ring. Using a hot knife, slice the pie, transfer to plates and serve.

Turkey Cobb Salad with Cranberry Vinaigrette

Here is a perfect use of your leftover turkey and cranberry sauce by making a cobb salad. This salad uses layers of flavor – starting with cubes of turkey meat, tomatoes, avocado, blue cheese, bacon, boiled eggs and lots of fresh lettuce. I use some leftover cranberry sauce to make the perfect vinaigrette – that is both slightly sweet and acidic at the same time. The best part is this meal is light and healthy after the excesses of Thanksgiving Day. Look forward to this meal the day after Thanksgiving – there is nothing leftover about it!

From by the bay, wishing you turkey leftover food memories!

Maryann

Turkey Cobb Salad with Cranberry Vinaigrette

Ingredients

8 cups of you favorite assorted greens, such as romaine, boston, baby lettuce leaves
4 slices of lean bacon, chopped fine
2 ripe avocados (preferably California)
2 cups diced turkey
1 tomato, seeded and chopped fine
1/2 hard-boiled large egg, separated, the yolk grated fine and the white grated fine
2 tablespoons chopped fresh chives
2 tablespoons leftover cranberry sauce
1/3 cup red-wine vinegar
1 tablespoon Dijon-style mustard
2/3 cup olive oil
1/2 cup finely grated Roquefort

Directions

In a large salad bowl toss together assorted greens. In a skillet cook the bacon over moderate heat, stirring, until it is crisp and transfer it with a slotted spoon to paper towels to drain. Halve, pit, and peel the avocados and cut them into 1/2-inch pieces. Arrange the turkey, the bacon, the tomato, and the avocado decoratively over the greens and garnish the salad with the grated egg and the chives. In a small bowl whisk together the vinegar, the mustard, cranberry sauce and salt and pepper to taste, add the oil in a slow stream, whisking, and whisk the dressing until it is emulsified. Stir in the Roquefort. Whisk the dressing, pour it over the salad, and toss the salad well.

Mushroom and Melted Leek Dressing

I love this dressing! The base starts with toasted rye cubes mixed with assorted wild mushrooms, leeks and herbs. These ingredients combine into this tasty savory dressing, the perfect side to your Thanksgiving turkey or for any of your holiday celebrations.

From by the bay wishing you wild mushroom food memories!

Maryann

Mushroom and Melted Leek Dressing

Serves 6 to 8

Ingredients

2 rye bread boules, cut into ½ inch cubes with crust

1 ½ pounds assorted mushrooms, sliced

6 tablespoons unsalted butter

1 large leek, sliced in rings

1 tablespoon fresh thyme, minced

1 tablespoon fresh rosemary, chopped

1 fennel bulb, finely sliced

1/4 teaspoon red chili flakes

3/4 cups grated parmesan cheese

2 teaspoons fine sea salt

2 tablespoons dry sherry

2 to 3 cups low sodium chicken stock

1/4 cup parsley, chopped

1 teaspoon fresh ground black pepper

Directions

Preheat oven to 400 degree F. Place bread cubes in a single layer on two rimmed large baking sheets. Bake until toasted about 10-12 minutes. Set aside to cool. In a large skillet add 4 tablespoons butter and saute the mushrooms until they release their liquid and start to brown about 10 minutes. Place mushrooms into a large mixing bowl. Add remaining butter to the same skillet, melt butter and then add fennel, thyme and rosemary, when fennel begins to soften add the leeks. Saute together until softened about 10 minutes, separating the leek rings. Add chili flakes and saute another minute. Remove from heat and add to the bowl with the cooked mushrooms. Add the toasted bread cube, cheese and parsley to the bowl. Add 2 cups of chicken stock. Mix the ingredients together and season with salt and pepper. If dressing is not moist add the additional cup of stock. Mix well. The dressing can be made up to this point one day in advance and refrigerate until ready to bake. To bake the dressing, remove from the refrigerator and let it come to room temperature. Bake in a 350 degree F oven for 30 minutes, until dressing is heated through the top is golden brown. Remove from oven and serve warm.

Citrus Cranberry Relish

It wouldn’t be Thanksgiving for me without homemade cranberry sauce or relish. It’s so simple to make and it tastes so good. When I’m starting my cooking for the holiday I love to make the cranberry sauce first , because it takes just a few minutes and I can look at my list of dishes to prepare and within minutes – cranberry relish – check and done!

From by the bay, wishing you citrus cranberry food memories!

Maryann

Citrus Cranberry Relish
Serves Six

Ingredients

2 oranges , juice and zest
1/2 cup fine sugar
1 12oz, package whole fresh cranberries
¼ cup Grand Mariner
1 cinnamon stick

Directions

Combine cranberries, orange juice, zest,sugar and cinnamon in a medium sauce pan. Bring to a boil, stirring to dissolve sugar. Reduce heat and simmer approximately 10 minutes until the cranberries start to burst. Remove from heat and add Grand Mariner. Cool completely and then chill in refrigerator. Cranberry sauce will thicken. Serve chilled.

Roasted Eggplant and Tomato Salad

Enjoying the fresh bounty of fresh juicy tomatoes and eggplant is this delicious salad . It’s a great side dish or toss on to some pasta with a little more olive oil and cheese and you have a yummy dinner. Mangia!!

From by the bay, wishing you tomato food memories!

Maryann

Roasted Eggplant and Tomato Salad

Ingredients

1 small eggplant, cubed with skin on

1 small onion, chopped

1 large heirloom tomato, chopped

4 tablespoons olive oil

1 tablespoon red wine vinegar

sea salt and fresh ground pepper to taste

fresh grated parmesan cheese

fresh basil leaves

Directions

Preheat oven to 425 degrees F. Line two baking sheets with aluminum foil. To one sheet at the eggplant and the second the onion. Drizzle 1/2 tablespoon of olive oil over each sheet and season with sea salt and fresh ground black pepper. Toss eggplant and onions with the olive and place in the oven until onions start to brown and the eggplant is softened, about 20 minutes. Remove from oven and cool. Place in a bowl the eggplant, onion and tomatoes. Drizzle with remaining two tablespoons of olive oil, vinegar and sea salt and pepper to taste. Place in a bowl or serving platter. Add fresh chopped basil and grated cheese and serve.

Deli Style Macaroni Salad

Here is a classic to enjoy with your next barbecue – Deli style macaroni! Sometimes, you want to keep it simple. I mixed up the recipe with some Mexican cream because I had some in the refrigerator. If you can’t find Mexican cream you could replace the cream with an additional 1/2 cup mayonnaise with a 1/4 cup sour cream. It all works well.

From by the bay wishing you happy deli food memories!

Maryann

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

Spicy Zucchini Pineapple Salsa

I wish I could take credit for this recipe but sadly can not. This delicious recipe was recently featured on ” The Food Network Kitchen” by the renown Chef Geoffrey Zakarian. The salsa was featured along with grilled brine pork chops. I immediately wanted to try this salsa and have found myself making it over and over again, especially now that we are into the zucchini season. This salsa needs it own moment it’s that good, the balance of texture and taste is perfection. It works as a side to almost any kind of pork . I recently served it along with a country baked ham, but it would be great with chicken or just with some tortilla chips. Thank you Chef Zakarian!!

From by the bay, wishing you spicy salsa food memories!

Maryann

Spicy Zucchini Pineapple Salsa

As seen on “The Food Network Kitchen” by Geoffrey Zakarian

Serves 4 to 6

Ingredients

2/3 cup small- diced zucchini

2/3 cup small -diced fresh pineapple

1/4 cup fresh mint leaves torn

1 teaspoon finely chopped shallots

1 teaspoon finely minced jalapeno pepper

2 tablespoons extra virgin olive oil

1 tablespoon chardonnay or white wine vinegar

1/4 teaspoon freshly grated ginger ( optional)

fine sea salt and fresh ground black pepper to taste

Directions

In a large bowl combine all ingredients. Let marinate for at least one hour or refrigerate until ready to serve.

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entertaining by the bay

casual cooking and living

Category Archives: side dish

Charred Spicy Sugar Snap Peas

Memorial Day Weekend Cookout Recipes

Wilted Spicy Swiss Chard and Chick Peas

My Five Favorite Recipes of 2015!

Turkey Cobb Salad with Cranberry Vinaigrette

Mushroom and Melted Leek Dressing

Citrus Cranberry Relish

Roasted Eggplant and Tomato Salad

Deli Style Macaroni Salad

Spicy Zucchini Pineapple Salsa