Category Archives: side dish

Ratatouille

My friend Eva, make my day with a basket of  vegetables, the results of the summer harvest in her garden. The basket was filled with  beautiful eggplants, zucchini, squash and tomatoes. I remembered how my mom Ceil,  would love to make ratatouille every summer using these same ingredients. It was a staple barbecue side dish, when we were in the height of  summer. I’ve tried different variations and this by far is my favorite and reminds me the most of mom’s only with a few extra ingredients to kick up the volume on the taste. Tyler Florence really has the ultimate recipe, so no need for me to mess around. I’ve offered a few suggestions below for ingredient options. For example, instead of opening a tin of anchovies, I always keep a tube of anchovy paste handy in the fridge. I like how the paste just melts into the dish as an ingredient. I made this over the weekend and used the leftovers the next day for pasta.  Celebrate the summer harvest using this recipe!
From by the bay wishing you great summer harvest food memories!
Maryann
blog ratato pasta
Ratatouille 
Serves 4
Adapted from Tyler Florence – “Tyler’s Ultimate” published in 2006
Ingredients
1/3 cup plus 1/2 cup extra-virgin olive oil, divided
1 pound small Italian eggplants, cut into 1-inch cubes
Kosher salt and freshly ground black pepper
1 pound zucchini, cut crosswise into 1-inch sections
3 anchovy fillets, finely minced or 2 teaspoons anchovy paste
2 onions, finely chopped
3 garlic cloves, finely chopped
1/4 cup chopped fresh flat-leaf parsley
Leaves from 1/2 bunch fresh basil, coarsely chopped
Leaves from 4 fresh thyme sprigs
2 pints cherry tomatoes or 3 medium size Heirloom tomatoes, chopped
1 dried chile or 1 teaspoon dried red chili flakes
Splash balsamic vinegar

Directions
Line a large platter with paper towels. Heat 1/3 cup olive oil in a medium saucepan over medium heat. Add the eggplant, season generously with salt and pepper, and let that cook down for 10 to 12 minutes, until the eggplant is soft and wilted. Remove the eggplant from the pan and onto a platter to drain. Next stop, zucchini: cook it the same way in 1/4 cup oil, then add it to the platter with the eggplant.

Add another 1/4 cup olive oil to the pan, then the anchovies or paste, onions, garlic and herbs. Cook for 5 to 7 minutes, until the onions get nice and caramelized. Add the tomatoes and cook that down for 10 to 12 minutes, until pulpy. Return the eggplant and zucchini to the pan, crack open the chile, and add that too or season with red chili flakes. Season with salt and pepper and let the ratatouille cook slowly for about 20 minutes, until the mixture is soft, mushy and juicy; you want all the flavors to come together. Stir in the vinegar and let cool to room temperature.

Read more at: www.foodnetwork.com/recipes/tyler-florence/the-ultimate-ratatouille-recipe2/index.html?oc=linkback

Cook pasta according to directions. Once cooked set aside 1/2 cup cooking water. Place the penne in a bowl, top with room temperature ratatouille, grated cheese and cooking water. Mix well. Top with a little more grated cheese and basil. Serve immediately. 

Old Bay Baked Fries

Old Bay Seasoning is a favorite seasoning mix here by the bay, I’d like to say its’ the name, but that is not quite true. Old Bay is a wonderful combination of 12 spices including ginger, cinnamon, clove, mace, bay laurel, just to name a few. It adds a lot of flavor making these baked oven fries both delicious and easy!! This is a great easy side dish to add to almost any meal!
From by the bay wishing you yummy old bay food memories!
Maryann
blog fries
Baked Old Bay Fries
Serves 4 
Ingredients
2 pounds Idaho potatoes, cleaned with skin on and cut into wedges
non stick olive oil spray
2 tablespoons olive oil
2 tablespoons Old Bay Seasoning
1/2 teaspoon fine sea salt
extra coarse sea salt such as Maldon to season after baking
Directions
Preheat oven to 375 degrees F.  In a large size bowl add potatoes, 2 tablespoons olive oil, Old Bay Seasoning and fine sea salt. Mix well. Spray 2 non stick baking sheets with the olive oil spray. Place seasoned potatoes onto the baking sheets in a single layer. Spray again lightly with olive oil spray so the potatoes will brown in oven. Bake in the oven for 45 minutes until brown, do not turn while cooking. When browned, remove from oven and sprinkle with coarse sea salt. Serve immediately.

Chorizo and Cornbread Dressing

Let me start with the simple fact that any stuffing or dressing that I would serve my family along with a Roasted Turkey needs to have some type of sausage meat in the recipe. This rule was served hard and fast by my niece many years ago. Allow me to quote her very words, ” don’t mess around with the stuffing Aunt Mare”!  So when I was messing around in the kitchen working on a new dressing recipe, two things were clear, the recipe had to be so good that the family could accept a new version of one of their favorite dishes and the recipe needed to include sausage meat. I choose a wonderful soft chorizo to breakdown and fry up for this dressing. I brought a prepared cornbread to save time, toasted it in the oven and this was the base. Next it was matter of adding some of my favorite flavors together, including fresh corn and sage. This dressing was a big hit with my family including my niece. I predict this will be a big hit for your Thanksgiving as well.

From by the bay, wishing you yummy sausage dressing food memories!

Maryann



blog cornbread dressing 2012


Chorizo and Cornbread Dressing

Serves 6

6 cups stale cornbread, cut into 1/2” cubes and toasted

1 pound soft chorizo meat, remove casings

4 tablespoons unsalted butter

2 large celery stalks, chopped

1 large Vidalia onion, chopped

2 cups fresh corn kernels ( or 1 10 ounce bag frozen corn kernels)

2 cloves garlic, minced

2 teaspoons fresh thyme, minced

1 tablespoon fresh sage, chopped

1/8 teaspoon dried rubbed sage

1 teaspoon fine sea salt

2 cups low sodium chicken stock

1/2 teaspoon fresh ground black pepper

Directions

To make dressing place a large skillet on medium heat and cook chorizo, crumbling the meat with a fork until fully cooked, about 10 minutes. Remove meat with a slotted spoon and place into a large mixing bowl. Add butter to the same skillet, melt butter and then add the celery and onion. Saute ingredients together until softened about 10 minutes. Add the garlic and corn, cook another 1 to 2 minutes. Add the herbs and cook another minute. Remove from heat and add to the bowl with the cooked chorizo meat. Add the bread cubes and chicken stock to the bowl. Mix the ingredients together and season with salt and pepper. The dressing can be made up to this point one day in advance and refrigerate until ready to bake. Remove from refrigerator and allow to come to room temperature. Place dressing into a lightly buttered baking dish. Bake in a 350 oven for 30 minutes. Remove from oven and serve warm.

 

Brussels Sprouts Two Ways : Salad and Slaw

People fall into one of two categories – those who love brussels sprouts and those who hate them! I definitely fall into the love category. As a result, I often will experiment with the preparation of this bright little green gems. Here are two very different salads featuring the little brussels sprout and I would be hard pressed to decide which one of the two salads I prefer, both are delicious! Either one of these would be a great Thanksgiving side dish, although if I was preparing for larger crown, I would go with the salad with toasted pecans, dried cranberries and blue cheese, it’s just an easier salad to make.
From by the bay, wishing you sprouting food memories!
Maryann

blog brussel sprout salad 1 2012

Brussels Sprout Salad with Toasted Pecans, Dried Cranberries and Blue Cheese
Serves 4Ingredients1 pound brussels sprouts
1/4 cup olive oil
2 tablespoons sherry vinegar
1/4 cup toasted pecans, chopped
2 tablespoons dried cranberries
2 tablespoons crumbled blue cheese
fresh ground black pepper and fine sea salt to tasteDirections
Cut off the ends of the sprouts and peel off all the leaves. You may need to cut the bottom more than once. Take a sauce pan and bring 1/2 cup of salted water to a boil add the sprout leaves and cover cooking for 2 to 3 minutes until the leaves turn bright green. Remove and rinse with cold water immediately to stop cooking. Pat leaves dry with paper towel and place into a bowl. Add the remaining ingredients. Toss gently. Add fine sea salt and fresh ground pepper to taste and serve.

blog brussel sprout salad 2

Shaved Brussels Sprout Slaw with Lemon and Pecorino
Serves 4

Ingredients
1 pound brussels sprouts
1/4 cup fresh lemon juice
1/2 cup olive oil
1/2 teaspoon coarse sea salt
1/4 teaspoon fresh ground black pepper
1/4 cup grated pecorino cheese
plus shaved pieces of pecorino for garnish

Directions
Use a mandoline with a safety holder to place the brussels sprouts and shave finely. Add the remaining ingredients and toss. Cover bowl and let sit for at least one hour before serving so that the lemon juice softens the slaw. To serve garnish with shaved pecorino cheese. ( Use a vegetable peeler to make nice large size pieces of shaved cheese. )

Zucchini Salad with Toasted Pine nuts and Shaved Asiago Cheese

blog zucchini

Zucchini Salad with Toasted Pine nuts and Shaved Asiago Cheese
Serves Four
Ingredients
2 medium size zucchini
1/4 cup olive oil
juice of 1 lemon
1 teaspoon coarse sea salt, such as Maldon
1/4 teaspoon fresh ground black pepper
2 tablespoons pine nuts
2 tablespoons basil
Asiago cheese , shaved to taste
Directions
Place a dry small pan on medium heat, add the pine nuts and toast in pan until they start to brown. Remove from heat and keep to the side. Take the zucchini and cut off the ends. Use a mandolin or box grater to slice thinly the zucchini length wise. Place on platter. Dress with the olive oil,  lemon juice, salt and pepper. Mix well. Let sit at room temperature for at least 1 hour before serving, allowing the zucchini slices to marinate. When ready to serve, top with the pine nuts, basil torn into pieces and the shaved Asiago cheese and then serve.

blog zucchini salad

 

Onions Celeste

Onions Celeste was a dish my mother made when I was growing up. It was a family favorite for years and then we eventually moved on. I’m not sure where the original recipe came from my mother was given this recipe from one of her friends. The original recipe called for canned cream of chicken soup. Not too long ago, I took out this recipe to surprise my mother but updated it and it is now once again a family holiday favorite. It satisfies my desire for creamed onions but with much less work. Mom was thrilled to enjoy an old favorite ! It’s a perfect side dish for holiday entertaining. Give this yummy retro classic a try!
From by the bay, wishing you celestial food memories!

Maryann

 

 

blog onion celeste

Onions Celeste
Serves 6

4 oz chopped pancetta
2 tablespoons unsalted butter

2 large red onions, sliced thinly

8 oz grated gruyere cheese

1 recipe béchamel sauce ( approximately 1 ½ cups)

8 slices buttered toasted French bread

Directions

In a large heavy skillet over medium heat cook the pancetta until crispy. Remove from pan with slotted spoon and drain on paper towels. In the same pan heat the butter and sauté onion until soft and starts to caramelize which would be about 20 to 30 minutes. Spoon the onions into a butter baking dish 8” by 8” along with the pancetta. Pour the béchamel sauce over the onions , add the cheese and stir. Top with the buttered toast and bake in a 350F oven for approximately 25 minutes. You can also prepare this recipe up to a day in advance and refrigerate without the buttered toast. Bring to room temperature and top with toast and place into the oven.

Bechamel Sauce

Makes 1 ½ cups

3 tablespoons unsalted butter

2 tablespoons flour

2 cups whole milk

1 teaspoon salt

¼ teaspoon grated nutmeg

Directions

In a medium sauce pan add the milk and heat until it is about to boil. While the milk is heating, in another sauce pan , heat the butter until melted. Add the flour and mix until smooth. Cook the mixture for about 5-6 minutes until it becomes a golden color. Slowly add the hot milk to the flour mixture whisking continuously. Bring to a boil and then cook for another 10 -15 minutes continuing to whisk until the sauce begins to thicken. Remove from heat and add the salt and nutmeg.

 

Twice As Naughty Baked Potato

a baked pot

Christmas is a time for traditions and celebratory meals ! Growing up that meant this favorite side dish, twice baked potatoes. My mom always made these for our Christmas meal – we would only them once a year, which makes the dish twice as special . We would eagerly anticipate having this special potato dish , which gets it name from baking the potatoes twice. First, you bake the full potato , next it’s cut in half and you scoop out the flesh of the potato , add lots of lovely ( naughty ingredients such as butter, mayonnaise and cheddar cheese and then bake the potatoes a second time. You will love the richness and texture of these twice baked potatoes. Start your own tradition this Christmas making this luxurious side dish!
From by the bay, wishing you naughty food memories!
Maryann

Twice Baked Potato

Serves 6-8

6 russet potatoes

1 tablespoon olive oil

3 tablespoons unsalted butter

3 tablespoons mayonnaise

½ cup whole milk

½ cup scallions, chopped

2 cups grated sharp cheddar cheese

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon paprika

3 tablespoons chives, chopped

Directions

Preheat over to 350F. Sprinkle potatoes with olive oil and spread to coat the potato. Wrap each potato in aluminum foil and bake in the oven for 1 to 1 ½ hour until potatoes are tender. Remove from oven and let cool until you can touch. Cut each potato in half with a serrated knife and scoop out the potato from each half into a bowl , leaving the outside skin in tack. To the bowl with the potatoes add butter, mayonnaise, milk, and beat with an electric mixer until fluffy. Fold in the scallions, salt and pepper. Fill each potato skin with the potato mixture. Place onto a baking sheet and top the stuffed potatoes with grated cheese and paprika. Bake in a 350f oven for 15-20 minutes and until heated through and cheese is melted. Remove from oven, sprinkle with chives and serve warm.

 

Cilantro and Pistachio Couscous

Looking for that quick reliable side dish? Stop looking and make couscous the dish. I always have some sitting on my pantry shelf. It’s easy and delicious side dish that can be make in advance and served at room temperature . It’s perfect for summer menus. Below is a basic recipe I use, but it’s easy to get creative. For example,  pistachios can be replaced with walnuts, pine nuts or pecans. The cilantro can be replaced with other leafy green fresh herbs such as mint or basil. You can add dried fruits or even fresh corn or berries. I suggest adding to your pantry today and  to your menu this week .

From by the bay wishing you delicious couscous memories!
Maryann

Cilantro and Pistachio Couscous

Serves 6

1 ½ cups couscous

1 ½ cups boiling water

½ cup pistachios, chopped

½ cup fresh cilantro, chopped

1 tablespoons fine sea salt

½ teaspoon ground cumin

½ teaspoon ground coriander

6 tablespoons olive oil

3 tablespoons fresh lemon juice

Olive oil and cilantro leaves to garnish

Directions

In a large bowl place couscous, cover with boiling water and then cover the bowl with plastic wrap. Let bowl sit for 10 minutes. Remove wrap and using a fork lift the couscous to make fluffy. Add the remaining ingredients and mix well. This can be served immediately or at room temperature. Just before serving add a drizzle of olive oil.

Lime Sweet Potato Salad

My sister Nancy loves sweet potatoes! I don’t usually think about making sweet potatoes in the summer, it always seems like a fall food for me. So when we were planning a barbecue one weekend, Nan suggested I try making a sweet potato salad. I knew I had to use the flavors of summer which include for me lime and cilantro. Below is the salad I came up with and it was a big hit, so much so that it’s now requested all the time. Hope you enjoy this as much as we do!
From by the bay wishing you sweet (potato) food memories!
Maryann
blog sweet potato 2
Lime Sweet Potato Salad
Serves 4 to 6

Ingredients
2 pounds sweet potatoes cut into cubes
4 scallions, chopped
1/4 cup cilantro, chopped
1/3 cup mayonnaise
2 tablespoons sour cream
2 tablespoons fresh lime juice
1 teaspoon fine sea salt
1/2 teaspoon fresh ground black pepper
2 tablespoons chopped chives to garnish
Directions
Add sweet potatoes to a large pot of cold salted water. Bring to a boil over medium heat and cook potatoes until tender about 15 minutes. Drain the potatoes in a colander and let cool. While potatoes are cooking, add the remaining ingredients into a large bowl and blend. Add the cooled potatoes and mix throughly, making sure all the potatoes are coated with the dressing. Let sit covered in the refrigerator for at least one hour before serving.

Dad’s Favorite Blue Cheese Dressing

I wanted to remember my Dad this Father’s Day by blogging about one of his recipes. Dad did not cook a lot but he had a few special dishes. I turned to my sister Nancy the other day and said, “What should Dad’s Blog be about? ” We both turned to each other and said simultaneously, Blue Cheese Dressing! My Dad was in banking, think Don Draper giving out loans instead of managing an ad agency and that would be Dad. Lunches and dinners with clients, often at the top steakhouses in the city. When Dad liked something he dined on , he often would come home and explain it to my mother. Mom is amazing, she had a very high success rate recreating dishes for my Dad. There were rare occasions where my father would try a recipe out himself. It usually would be outdoors on the grill or to accompany something cooked on the grill. Here is a favorite – the absolute best blue cheese dressing you have ever had. This is courtesy of Dad and whatever steakhouse inspired him. Dad would ambitiously make this dressing in a mason jar, shaking vigorously to get the right consistency. I’m going to suggest grilling some romaine lettuce and sliced heirloom tomatoes to accompany this dressing in honor of Dad’s passion for steakhouse dining and grilling! Enjoy!

From by the bay, wishing you a very Happy Father’s Day and making fond food memories!
Maryann
blog blue cheese dressing
Dad’s Favorite Blue Cheese Dressing

Ingredients
6 ounces Maytag Blue Cheese
1/4 cup olive oil
2 tablespoons cider vinegar
1 tablespoon heavy cream
1 tablespoon sour cream
1/2 teaspoon worcestershire sauce
1 teaspoon fresh lemon juice
1 teaspoon fine sea salt
1/2 teaspoon fresh ground black pepper
1/8 teaspoon cayenne pepper
Directions
In a medium size mixing bowl crumble in the blue cheese add the remaining ingredients and whisk together until emulsified. Pour ingredients into a glass covered jar and keep in the refrigerator until ready to use. Shake ingredients well before spooning onto your favorite salad.
For salad pictured:
Take Romaine lettuce leaves and brush with olive oil, place on grill until lettuce starts to wilt and brown. Remove from grill and place on platter along with slices of heirloom tomatoes.
Lettuce can also be roasted in a 400 degree F oven. Place oiled lettuce leaves on to a baking sheet and roasted about 10 minutes until lettuce starts to wilt and brown, then remove from oven.