Category Archives: side dish

Blackberry Corn and Jalapeno Salad

This simple and delicious corn salad combines great flavors of the season : corn, blackberries, jalapeno peppers and basil. Fresh lime juice brightens the flavors. It’a a refreshing and colorful side dish , that works with most grilled entrees.

From by the bay, wishing you corn and blackberry food memories!

Maryann

blog corn blackberry

Blackberry Corn and Jalapeno Salad

Serves 4

Ingredients

  • 5 ears of corn, shucked
  • 1/2 red onion, sliced
  • 3 tablespoons fresh lime juice ( 2-3 limes)
  • 3 tablespoons olive oil
  • 1/2 jalapeno, seeded and thinly sliced in half rings
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon fresh ground pepper to taste
  • 6 ounces fresh blackberries
  • 3 tablespoons torn fresh mint leaves

Directions

In a large pot of salted water boiling water add corn for 3 minutes. Drain and immerse in ice water to stop cooking. cool corn down with water. While corn is cooling, place red onion in lime juice and let sit for 10 to 15 minutes to soften. When corn is cool, cut the kernels off the cob. Place kernels in a large bowl, along with the olive oil, red onions with lime juice and jalapeno. Toss well. Add salt and pepper to taste and toss again. Just before serving add the blackerries and mint and gently toss.

 

 

 

Heirloom Tomato Salad with Fresh Ricotta

There is no finer time on the calendar than tomato season.  I  especially enjoy the many heirloom varieties  available to us once more. I can be completely happy with a tomato sea salt and a little olive oil, but sometimes, I’m looking to make a tomato salad that is a little more robust. It seems that using mozzarella cheese along with tomatoes is so predictable, so I went with adding my homemade ricotta cheese, with wonderful results. It’s the right balance of creaminess against the slightly acidic tomatoes.  It’s a match made in heaven !

From by the bay wishing you heirloom food memories!

Maryann

blog tomato ricotta salad

Heirloom Tomato Salad with Fresh Ricotta

Serves 4 

  • 4 large heirloom tomatoes, cut into 1/4 inch thick rounds
  • 8 to 10 basil leaves
  • 1 recipe fresh ricotta cheese or good quality store bought
  • 3 tablespoons olive oil
  • 1 tablespoon champagne vinegar
  • Fine sea salt and fresh ground black pepper to taste

Directions

Assemble on a platter tomato slices. Drizzle with olive oil and vinegar. Add teaspoons of ricotta cheese on top of tomatoes. Scatter basil leaves. Add salt and pepper to taste. Serve immediately.

 

 

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.

Homemade Ricotta Cheese

I would read about making my own ricotta cheese and think who needs to do that but then day I forgot to buy ricotta for a recipe I was making.  I was not in the mood to go back out to the store that day.  So with a quick visit to the internet I found a recipe using just milk , vinegar and salt, ingredients I always have at home, thankfully!  I could not believe how easy  it was to make and it tasted so good. Over time I’ve experimented with many versions and they all work. I think the recipe to use actually depends on how you are using the ricotta. If the ricotta is one of the star ingredients of your dish you might choose the richest version of ricotta using heavy cream, but it you are mixing it into something else like a salad or into a pasta you might choose the all milk or buttermilk version.  I’ve enjoyed all of these ricotta cheeses and I must say I regularly choose DIY over buying now that I know how easy it is.

From by the bay wishing you DIY food memories!

Maryann

blog ricotta 3

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

blog ricotta 2

 

Pickled Cucumbers with Dill and Lemon

 

My grandparents grew lots of cucumbers on their farm on Long Island. Come late summer my grandmother would make jars of pickles, using lots of the fresh dill from the farm.  I have to settle for buying my product at the farm stand today, but I don’t need to settle on the flavors I enjoyed from my grandmother. This is a really easy recipe for making pickled cucumbers , perfect for any weekend barbecue , as well as a  low calorie snack to enjoy anytime!  This is simply cutting a few things , boiling a few ingredients and you have pickled cucumbers to go! Impress your family and friends this weekend with this simple delicious side!

From by the bay wishing you pickled food memories!

Maryann

 

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.

 

 

 

Asparagus, Egg and Croutons with Pine Nut Dressing

I recently had dinner with a good friend of mine at Franny’s in Brooklyn.  Over a great bottle of wine we shared a few dishes and this one was a seasonal standout. We enjoyd the roasted asparagus topped with a creamy and nutty pine nut dressing, egg and croutons. Here is my take on a memorable dish. It may seem as if this is a lot of steps, but they are all little simple ones and the results are delicious. You could double the recipe and it make it the star dish of the evening and serve it with something simple off the grill.  

From by the bay, wishing for Franny-like  food memories!

Maryann

 http://frannysbrooklyn.com/

blog asp salad

Asparagus, Egg and Croutons with Pine Nut Dressing

Serves 4

Ingredients

  • 1 pound fresh asparagus
  • 1 egg
  • 1 thick slice rustic bread
  • 1/4 cup pine nuts
  • 1/4 cup olive oil, plus 2 teaspoons for bread and asparagus
  • 1 tablespoon wine vinegar
  • 1/8 teaspoon fresh ground black pepper
  • 1/2 teaspoon fine sea salt

Directions

To make the egg, place in small sauce pan and cover with cold water. Bring to a low simmer for 1 minute.  Remove from heat and cover. Keep covered for 10 minutes. Remove egg from the pan and place in an ice bath or cool under cold water. Set aside. Preheat over to 400 degrees F. Place bread on baking sheet and brush both sides with 1/2 teaspoon olive oil. Place in oven for 5 minutes until one side is brown, turn over for another 3 to 5 minutes until brown. Remove from oven and cool. Pull bread apart into large pieces to make croutons. Clean and trim stems of the asparagus and place on baking sheet. Drizzle asparagus with remaining 1 1/2 teaspoons olive oil. Sprinkle with 1/4 teaspoon salt and  1/8 teaspoon fresh ground pepper. Place in the same oven for about 15 minutes until the asparagus are tender and start to brown. Place asparagus on a serving platter. Remove from oven and cool. Place a small dry pan with pine nuts over medium heat until the nuts start to brown. Remove from heat and cool. Take 1 tablespoon of the toasted pine nuts aside to garnish.  To make dressing  place the remaining pine nuts go into a small food processor. Add 1/4 cup olive oil, vinegar, 1/4 teaspoon fine sea salt  and pulse until blended and creamy. Peel egg and break into small pieces over the asparagus, then drizzle dressing and add croutons and remaining toasted pine nuts. Serve immediately at room temperature.

 

Sriracha Coleslaw

Looking for something to kick up the flavor for your Memorial Day weekend ? This is the just the recipe. It’s the perfect combination of creamy coolness with just a undernote of a little heat. I’ll be making this side dish for my weekend barbecue, how about you ?

From by the bay wishing you some food memories with kick !

Maryann

blog sri slaw 2

Sriracha Coleslaw

Ingredients

  • 1/2 cup mayonnaise
  • 3 tablespoons fresh lime juice
  • 1 tablespoon fine granulated sugar
  • 1 teaspoon fine grey sea salt
  • 2 teaspoons Sriracha Sauce
  • 1 teaspoon canola oil
  • 16 ounces shredded green cabbage
  • 2 tablespoons chopped cilantro

Directions

Make dressing In a small bowl by whisking together mayonnaise, lime juice, sugar, salt, sriracha sauce and oil. In a large bowl add cabbage, cilantro and dressing. Toss until combined. Let sit in the refrigerator for at least 1 hour before serving.

 

 

 

 

 

 

 

 

 

 

 

 

Arugula, Strawberry and Ricotta Salata Salad with Balsamic Dressing

a strawberry salad 004

 

Arugula, Strawberry and Ricotta Salata Salad with Balsamic Dressing

Serves 4

 

Dressing:

  • ¼ cup balsamic vinegar
  • 1/2 cup olive oil
  • 1 tablespoon prepared mustard
  • 1 teaspoon fine sea salt
  • ½ teaspoon fresh ground black pepper

 

Directions for dressing:

Take a clean jar with lid, place all dressing ingredients into jar and shake well. Put to side.

 

 

Salad:

  • 6 cups arugula
  • 4 ounces ricotta salata, grated using large hole
  • 4 ounces sliced fresh strawberries
  • 2 tablespoons toasted sliced almonds

 

Directions for toasted almonds :

Use a small dry fry pan heat and add the almonds stirring until they are golden brown. Remove from heat and let cool.

 

Directions to assemble salad:

To a bowl add the arugula and then half of the following ingredients: ricotta, strawberries and almonds. Shake jar with dressing and add to bowl. Combine gently and divide between four plates. Top with remaining ricotta, strawberries and almonds on top of each plate.

Fresh Confetti Corn Salad

Fresh corn is such a treat, nothing beats the taste of corn just picked in the morning and on your plate later that day. I’m at the farm stand straight away when the first ears show up. As the summer progresses and tomatoes are added at the stand well then it’s time for the perfect combination of flavor: corn, tomato and basil salad. It really doesn’t get better when all three are available locally fresh from the farm!
From by the bay wishing you farm fresh food memories!
Maryann
blog corn salad
Fresh Confetti Corn Salad
Serves 4-6
Ingredients
6 ears of corn, cooked
1/2 cup red onion, chopped
3 heirloom tomatoes, seeded and chopped
3 tablespoons olive oil
2 tablespoons lime juice
1 1/2 teaspoons fine sea salt
1/2 teaspoon fresh ground black pepper
handful of basil ( about 1/4 cup)
Directions
Cut corn off the cob and place in bowl . Use hands to separate kernels. To the bowl add the remaining ingredients, except basil. Leave at room temperature. When serving add torn basil leaves, mix again and serve.

Iceberg Lettuce Salad with Buttermilk Blue Cheese Dressing

It’s interesting to sometimes look back on how your food tastes develop over the year. I grew up eating iceberg lettuce – it was on everything and it was a garnish on many a plate I ate in restaurants. As I grew up and discovered all the other lettuces available, it was easy to toss iceberg lettuce to the side and never touch it again. I recently rediscovered this misunderstood lettuce. There is nothing like a cold crisp iceberg lettuce salad on a warm day topped especially topped with this creamy blue cheese dressing and shards of crumbled bacon tossed on top. I like this buttermilk and greek yogurt dressing, both are low fat so its lighter in calories but not light on flavor. I try to use a good quality blue cheese and bacon for the recipe. I used for my dressing Jasper Hill Farms Bayley Hazen Blue and nice thick Berkshire bacon. If your food journey has taken you away from iceberg lettuce, give it another try!
From by the bay wishing you crisp food memories.
Maryann
blog buttermilk dressing

Buttermilk Blue Cheese Dressing

Serves 4

Ingredients
1/4 cup mayonnaise
1/4 cup greek yogurt
1/4 cup buttermilk
1/8 teaspoon cayenne pepper
1 teaspoon fine sea salt
1/2 teaspoon fresh ground pepper
2 tablespoons fresh lemon juice
1 teaspoon worcestershire sauce
3/4 cup crumbled blue cheese
Directions
In a medium size bowl add all dressings ingredients, except the blue cheese and whisk together until smooth. Next fold in the crumbled blue cheese.  Keep in the refrigerator until ready to serve.
Serve with lettuce, tomatoes or use as a dressing on cold sliced roast beef or top a grilled hamburger.
Iceberg Lettuce Salad with Buttermilk Blue Cheese Dressing
Serves 4
Ingredients
1 recipe Buttermilk Blue Cheese Dressing
1 head medium iceberg lettuce, cut into 4 wedges
4 slices thick bacon, cooked and crumbled
2 tablespoons chives, minced
To assemble the salad place each wedge of iceberg on a plate, top with buttermilk blue cheese dressing. Sprinkle the top of each wedge with crumbled bacon and chives. Serve immediately.

Red Cabbage and Beet Slaw with Goat Cheese

I love looking for inspiration and sometimes the source can be surprising. Such is the case for this delicious slaw made of beets and red cabbage. Both ingredients were left over from “experiments” with natural dyes for color Easter eggs a few weeks ago. I decided to combine the ingredients with really fantastic results for a modern twist on a traditional classic. The color is vibrant and the taste is crisp and fresh. This will definitely be a a go to side dish for many of my summer barbecues.
From by the bay wishing you vibrant food memories!
Maryann

blog red caabage beet slaw

Red Cabbage and Beet Slaw with Goat Cheese
Serves 4 -6 
Ingredients
1 head red cabbage, finely shredded
4 tablespoons red beet, coarsely grated
1/2 cup vegetable oil
1/2 cup apple cider vinegar
1/4 cup granulated white sugar
fine sea salt and fresh ground black pepper to taste
2 ounces crumbled goat cheese
Directions
Place red cabbage and grated beet into a bowl. In a medium sauce pan add the oil, vinegar and sugar and bring to boil until the sugar is dissolved. Pour the hot dressing over the cabbage and beet, add salt and pepper and mix well. Let stand for 1 hour at room temperature before serving or cover and place in the refrigerator until ready to serve. Sprinkle the crumbled goat cheese on top of your salad right before serving.