Side dish – Page 6 – Rosemary and the Goat

Roasted Onions with Cheese Topping

I love onions, just about anyway you cook them.

One Sunday (football) afternoon my hub asked for burgers and guacamole for the playoff game he was going to watch. I still had some of my smash burger meat I had bought at the Neon Pig in Tupelo back in the summer. I’ve been hoarding it as I usually do when I find something I really like. They call this the “smash grind” mash grind and is made from aged filet, ribeye, new york strip, sirloin, and benton’s bacon. rich and smokey, and they say the best burger in the world which is served with homemade hoisin and comeback sauces.

So the burgers were going to be easy to make and the guacamole I could make in my sleep. I had a gigantic sweet onion I had just bought so I gave him the option of onion rings or sautéed onions. Since he said sautéed, I decided to roast the whole onion and add a few extra ingredients to make them even better.

This was a huge onion and I would recommend using small onions to do this recipe. I had the “giant” so decided to use it since I knew we were not having a lot of other things on the menu and we both love onions.

February 20, 2014 By Sherry

Side dish

Fingerling Potatoes with Preserved Lemons

Putting my preserved lemons to good use.

So, here’s the recipe I promised for using the Preserved Lemons.

I have been looking for something to use my preserved lemons with since I made them back before Christmas. This year our Myer Lemon tree produced about 18 lemons or that’s what was left after squirrels or some other critter pulled some off, nibbled a little on the green, unripened lemons and left them before going on to destroy something else.

I have to say, opening up a Bon Appetit magazine, that I did not order, and seeing this potato dish with PRESERVED LEMONS excited me. Ok, it’s just potatoes but now I can use my lemons. About the magazine — I was curious why I got the magazine as I haven’t taken this one for at least 15 years and didn’t want to be charged later for some type of renewal. Long story short is I ordered something at Christmas from a company that gave me a free year’s subscription. So, guess I will enjoy it until next year and maybe I will decide to renew it.

The preserved lemons were so easy to make. If you find lemons on sale sometime try making a couple of jars. They are as simple as cutting in quarters, packing with salt, putting in jars and just keep pushing them down until they make juice. You may have to add a little juice to top off the jar but that’s it. Refrigerate them for a few weeks and they are ready to go. I have read to use them in risottos, salad dressings and salads; and I’m sure there are lots of other recipes out there using them. Oh, and you only use the rind when you get ready to put them in a dish, throw away the lemon pulp, seeds, etc and chop or sliver up the lemon rinds.

January 21, 2014 By Sherry

Fish/Seafood/ Garnish/ Side dish

Preserved Lemons

These make me pucker just thinking about them.

I had a jar of preserved lemons that I bought several years ago in a mark down basket at a gourmet kitchen store. By the time I got around to cleaning my pantry out last week (I do this at least once a month) the jar of lemons looked like a jar of something not even resembling a lemon, they were dark gray and those definitely got thrown out.

We have a Meyer Lemon tree that was potted but then put in the ground. This is the third year for it to take up residence in our yard. Last year, some critter pulled all the lemons off and we ended up with 2 in the late Fall. Something happened this year, maybe the predators went to someone else’s yard because I had 16-18 beautiful, almost baseball size, Meyer lemons. So, since one can only drink so many lemon drop martinis, I decided to try to make preserved lemons and believe me, they were the easiest things I have ever made.

You say, “what am I going to do with preserved lemons since I don’t own a tagine and I don’t make Mediterranean food”. Well, you can make my Roasted Fingerling Potatoes with Preserved Lemons that I will be posting in two days (can’t give you lemons and then make you wait 6 days to post another recipe.

After a bit of research, I found quite a few things to do with preserved lemons — use them in salad dressings and sauces, in salsas and dips, pasta dishes, risotto, Tagines (there’s that word again), hummus, and just about anything that would benefit from a tart bite of a piece of lemon.

Of course when you take these out to use them you want to rinse off all the salt and tear out the inside of the lemon and throw this away as you are only using the rind.

The good thing about this recipe is you can make just one jar or whatever amount you want.

January 19, 2014 By Sherry

Appetizers/ ColdApp/ Salads/ Side dish

Peanut Noodle Salad

The party’s over but I will make this salad again.

Last weekend we hosted a going away party for friends who are moving to China for three years. It was a fun party to prepare for because I decided “East Meets West” would be the theme of the party; some Texas style foods on one side of the table and Chinese (Asian style) foods on the other and they met in the middle with my husband’s pulled pork on mini rolls with an Asian slaw topping.

Hope you enjoy the pictures below as much as I had preparing for the party. I found a cool piece of purple brocade with butterflies at Jo Ann Fabrics that was marked 50% off so I got three yards for $15. I didn’t bother even hemming it since I just bunched it up on the table around the platters. I had these Asian lanterns left from my daughter’s wedding and they worked perfect for the table top and I bought these large paper parasols to put out front along the walkway.

I’ve been hoarding about 150 little Chinese takeout cartons for several months trying to come up with a way to use them. For my daughter’s wedding a couple of years ago we had them with Truffled Parmesan French Fries and they made such a cute container for foods to snack on I decided to order some for myself. So, this Peanut Noodle Salad was taking up residence in these cartons with some beautiful chopsticks I ordered with some forks on the side for those not adventurous enough to use the chopsticks.

This salad was a perfect appetizer because I made it in advance and was just one thing that didn’t get fiddled with at the last minute. I decided to only fill the cartons half full since we had so many other things on the menu.

BLAST FROM THE PAST: This was the very first recipe I posted back in June of 2009. Mandarin Orange Napoleon and it was so good. I must make that again sometime for a party.

January 9, 2014 By Sherry

Side dish

Potatoes Pave

Delicious and nothing more than stacked potatoes.

What is it about a potato that makes me want to start licking my lips. There are a kazillion recipes out there for potatoes whether they are white potatoes, red potatoes, sweet potatoes or even purple potatoes. You can eat them raw (I did as a kid with lots of salt), eat them as chips, mashed, in a casserole, baked and loaded with a million calories or even this simple little recipe elevates the lowly potato to new heights.

Potatoes pave are still just potatoes and very few ingredients go into making them. Just look at that melting, bubbly butter and the rosemary seeping into the thinly sliced potatoes (I used thyme the second time I made these). The technique is the hardest part of making these potato squares. If it for nothing more than the cute or presentation factor, you should try these.

Pave is a French word meaning paving stones. I think they look more like stacked dominos. I originally did the recipe from Thomas Keller’s Ad Hoc cookbook. I’m giving you a few links at the bottom so you can see how others have made these little gems. I think this simple potato dish would be great with a steak, roast pork, chops or any kind of meat or chicken dish. They are yummy, beautiful and fun to eat.

December 5, 2013 By Sherry

Side dish

Rosemary Potato Swirl

Just in time for Thanksgiving.

Every Thanksgiving for as long as I can remember I ask the same question of my family — sweet potatoes or mashed? And every year I get the same answer — BOTH. So that got me to thinking about the time my son, Paul, mixed the two potatoes and how yummy they were. Thanksgiving came quick this year and if you are looking for a pretty side dish for the holidays or a special occasion try this.

What makes this dish so special is the browned butter, the ginger root, roasted garlic and the fresh rosemary. Well, I guess that’s practically the whole list of ingredients. What makes this dish so beautiful is that the potatoes get mashed separately and then gently folded together leaving streaks of orange and white potatoes swirled together.

I’ve been roasting sweet potatoes for years with rosemary and olive oil and they are fantastic prepared that way, but I have to admit that there is something about the creaminess of a bowl of mashed potatoes that is so comforting even if you know you shouldn’t be eating them.

Happy Thanksgiving everyone. Thanks for continuing to come to my blog.

November 25, 2013 By Sherry

Side dish

Stuffed Butternut Squash

Butternut squash from Mueller Farmer’s Market in Austin.

Another butternut squash recipe, that’s more than I have ever tried; but it is Fall and the perfect time for recipes made with squash.

It ‘s always so much fun going to see the kids whether it’s in Austin or Chicago. I love both places and the both have really great farmer’s markets that are fun to stroll through on a Saturday or Sunday morning.

A couple of months ago we were in Austin and went to the Mueller Farmer’s Market that is under an old hangar at the old airport and there was a band playing, kids and families all over the place and lots of fresh produce and meats everywhere. I bought this great goat cheese by Pure Luck called June’s Joy. It’s whipped and has honey, thyme, and pepper and is so good smeared on a little cracker or two and I cannot imagine how a good piece of warm bread out of the oven would taste with the cheese. (I should have put a dollop of that cheese on the hot squash, but didn’t.) I also found these small butternut squash, about 6″ long.

Don’t ask me why I get excited over small vegetables but I usually only see butternut squash in the large size and these little ones were perfect for stuffing for individual portions and I’m always thinking these are just so cute, now what can I do with them.

Some other interesting finds for the weekend were my Zhi teas and new little glass tea pot.

Life without good food and new recipes would be so boring and I’m so glad I love to cook, I just need a few more mouths to feed to try my new recipes.

November 18, 2013 By Sherry

Side dish

Squash Stuffed Portobella Mushrooms

Container full of good stuff.

When I went to the Urban Harvest Farmers Market a few weeks ago there were so many vendors selling all types of mushrooms and one person had the most beautiful portobello mushrooms. I only bought two because I wanted to make these vegetarian stuffed mushrooms for dinner that night. I can’t believe that word came out of my mouth — v-e-g-e-t-a-r-iannnnn; that I am not, but occasionally I do like to try and eat only vegetables for a meal.

I loved the size of these portobellos. They were not too big, not too small, but just right for a single serving side dish and if you want it as a meal, just buy larger mushrooms and make more stuffing.

There are so many ways of doing portabellas and I’ve only scratched the surface of some ways I want to prepare them. Giada on one of her shows did a grilled portobello mushroom and filled it with a tomato and mozzarella salad; kind of like a caprese salad in a mushroom cap and that sounds so good to me.A sausage and onion stuffing would be wonderful if you wanted to add some meat to your mushroom.

September 24, 2013 By Sherry

Entree/ Pasta/ Side dish

White Cheddar Mac and Cheese w/ Truffle Oil

Who says you can never go home again!

We were recently back home for my twin sister’s husband’s (Gary) funeral. Why is it so hard to say goodbye to someone you have known for most of your life even though you know there is no more suffering and he is in a better place.

We saw so many of their friends and our old friends from years of growing up in Caruthersville and while sitting in Church looking around, I’m thinking did I get older too, and when did that happen; I guessI haven’t spent too much time looking in the mirror.

Even though it was such a difficult time it was great seeing all of Gary’s family together for each other. One night while visiting with his cousin, Frankie and her husband, Paul (we grew up as neighbors) reminded me of the time he was pulling my sister and me in a little wagon and we were topless. He has the picture and if I get it I will surely post it here. Now, I’m sure we were five or six years old and cute as a bug back then.

So, when I here “you can’t go home again” I say phooey. I can close my eyes and find myself in Figgens ice cream shop as a little kid sitting on a stool, legs swinging, having a Walk-Away sundae, or pulling in at Knox’s drive-in during lunch at high school, or picking cotton (for fun) when we were in high school, riding the loop of our small town, parking at the sea wall, going into Sears and Roebuck to pick up an anticipated brown package with a plaid back to school dress and even memories of standing in the kitchen with my mother with “The Wayward Wind” playing in the background from some vintage radio. When we go back home I really feel like we never left.

One of the homiest (if that’s a word) food I can think of as a comfort food would be macaroni and cheese. While we were in Nashville a few weeks ago, we had dinner at the Firefly restaurant with my sister. We decided to try their Truffled White Cheddar Mac and Cheese appetizer. It was perfect for the three of us to share. It was such a delicious, creamy, tangy concoction topped with crunchy panko bread crumbs.

July 21, 2013 By Sherry

Side dish

Asparagus Coins

Happy Father’s Day to all the great dads out there.

I love this time of the year when we start getting all kinds of asparagus in the grocery. For this dish you will want the biggest asparagus you can find.

I love all kinds of asparagus, the purple, the fat, the very thin green but I have not tried the white asparagus. Don’t gasp but I do still love canned asparagus. Something about that brings back memories of when I was first married and made this asparagus casserole that was my sister’s mother-in-law’s recipe. It’s delicious and one day I may try to make it with fresh asparagus.

When I first saw this Asparagus Coins recipe in Thomas Keller’s Ad Hoc cookbook I loved the idea of asparagus being cut into small coin pieces and I thought it would look such an interesting look around a piece of fish.

I’ll have to tell you that a recipe that looks so simple turned out to be a lot of trouble. TK’s recipe had you sauting parsley and then making a parsley water in your blender (another piece of equipment dirtied) that you were suppose to cook your asparagus in; then you made a chive oil that had to be refrigerated. It was so much work I almost decided it wasn’t worth it. All I was going for was the look of asparagus cut in tiny cute little pieces.

So, the way I’m telling you to make this is much easier. Forget making a parsley water to cook the asparagus in. I’m doing a very quick saute on the asparagus and then adding the parsley to the pan. As for the chive oil, just cut up the chives into the oil and let set for about 10-15 minutes before using.

Like I said, all I wanted were those cute little asparagus coins.

June 16, 2013 By Sherry

Appetizers/ ColdApp/ Side dish

Cobb Deviled Eggs

Who doesn’t like deviled eggs any way you make them!

I’m taking back everything I ever said about not messing with deviled egg recipes. I once said “leave those creamy, mustardy, traditional eggs alone”. They just want to live out a peaceful existence as a simple side dish, snack, or appetizer that has the love of almost everyone who has ever eaten one.

WRONG. Why not mess with the recipe anyway you want. I’ve had deviled egg recipes that have mashed avocado as part of the filling, a recipe with shrimp on top (didn’t like that one) and some that have salsa on top, but I have a tendency to go with two kinds of mustard, mayo, salt and pepper and sometimes a little sweet or dill relish and then stick half a stuffed green olive in the top. No one ever turns them down how ever I stuff them. For my grandson’s first birthday, to go with the pig roast, I did deviled eggs and garnished the top with sugar snap pea sprouts that were all curly and cute.

So back to the cobb part of this recipe. I saw this on a menu at a local Houston restaurant. Not sure how they did theirs but I knew exactly how I was going to make my eggs.

June 1, 2013 By Sherry

Side dish

Zucchini Tomato Boats

Other things than oars, jackets and booze go into this boat.

What is it about a really easy recipe that makes me turn away sometimes. Sometimes I feel like a recipe with just a few ingredients won’t be big on taste. That was not true with this recipe.

The one thing I should have changed is that I used small zucchini the first time I made these over Easter and they were so good, I wanted more. I was afraid I had scooped out too much of the flesh and wouldn’t have enough “boat” to hold the other ingredients. They turned out fine, but bigger would have been better in this case.

I loved the fontina in this dish. I was tempted to use pieces of string cheese only because I have a ton of left from Christmas. Not much I would change about this recipe either. Loved it just the way it was written other than I added some Parmesan cheese to the bread crumbs.

April 23, 2013 By Sherry

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