Side Dish

Course: 
  • 1 pound broccoli florets
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 1 teaspoon minced garlic
  • 1/2 teaspoon grated lemon zest
  • 1 to 2 tablespoons fresh lemon juice
  • 2 tablespoons pine nuts, toasted

Roasted Broccoli with Lemon Garlic Butter and Toasted Pine Nuts

Roasted Broccoli with Lemon Garlic Butter and Toasted Pine Nuts 

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Course: 
  • 1/2 cup pure olive oil
  • 1/2 cup chopped white onion
  • 1/4 cup minced garlic
  • 1 tablespoon chopped celery
  • 1 tablespoon chopped green onion
  • 3 cups freshly shucked oysters, water reserved
  • 1/2 cup white wine
  • 1 teaspoon salt
  • 1/2 teaspoon crushed red pepper
  • 1 teaspoon Worcestershire sauce
  • 1 cup unseasoned breadcrumbs
  • 1/2 cup grated Romano cheese
  • Extra-virgin olive oil
  • Grated Parmesan cheese
  • Fresh Italian parsley for garnish

Oysters Radosta

 

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Course: 
  • 3 teaspoons salt, plus more to taste
  • 1 1⁄2 lbs Yukon Gold potatoes, peeled and sliced into 1⁄4-inch thick rounds
  • 3⁄4 cup heavy cream
  • 3 shallots, finely diced (scant 1⁄2 cup) 
  • 1⁄4 teaspoon crushed dried red chile flakes
  • 1⁄2 teaspoon freshly ground black pepper
  • One 9-ounce jar roasted red peppers or piquillo peppers, with their liquid
  • 8 ounces extra-sharp cheddar cheese, coarsely grated (about 2 cups)

Pimento Cheese Potato Gratin

 Pimento Cheese Potatoes Gratin

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Course: 

Cheesy Bread Crumb Topping

  • 1/2 cup dry bread crumbs
  • 2 tablespoons chopped parsley
  • 1 tablespoon butter, melted
  • 2 tablespoons olive oil
  • 1/4 cup grated Grana Padano or Parmesan Cheese

Crabmeat Gratin

  • 1 tablespoon butter, plus more for buttering dishes
  • 1/2 cup finely chopped onion
  • 1/4 cup finely chopped celery
  • 1 (14-ounce) can artichoke hearts (or 2 fresh artichoke bottoms, cooked until tender), diced
  • 1 garlic clove, minced
  • 2 tablespoons flour
  • 1 tablespoon sherry or brandy, optional
  • 3/4 cup milk
  • 1/2 cup cream
  • Hot sauce to taste
  • 1 tablespoon Dijon mustard
  • 1 teaspoon minced fresh tarragon
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon olive oil
  • 1/4 pound button mushrooms, thinly sliced
  • 1 pound best-quality cooked crabmeat (lump, jumbo lump, or a combination of lump and claw)
  • 1/4 cup finely chopped scallions

Susan Spicer's Crabmeat Gratin

Susan Spicer's Crabmeat Gratin  

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Course: 

For the Topping

  • 4 slices white sandwich bread, torn into quarters
  • 2 tablespoons unsalted butter, melted
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 3 cups canned fried onions (about 6 ounces)

 

For the Beans

  • Salt
  • 2 pounds green beans, trimmed and cut into 2-inch pieces
  • 1/2 ounce dried porcini mushrooms
  • 6 tablespoons unsalted butter
  • 1 medium onion, minced
  • 3 medium garlic cloves, minced
  • 12 ounces white button mushrooms, cleaned, sliced 1/4-inch thick
  • 12 ounces cremini mushrooms, cleaned, sliced 1/4-inch thick
  • 2 tablespoons fresh thyme leaves
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons all purpose flour
  • 1 cup chicken broth
  • 2 cups heavy cream

Modern Green Bean Casserole

modern green bean casserole 

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