Feeds:
Posts
Comments

Archive for the ‘Side Dish’ Category

Serves 4

Ingredients:

 1 tsp ground cumin

 1 tsp ground coriander

 Salt

 1 1/2 lbs skinless, boneless chicken breast

 1 lemon, juiced (or 3 Tbsp lemon juice)

 2 tsp honey

 2 tsp olive oil

 1/2lb sweet cherries, pitted & quartered

 8 oz arugula (about 5 cups)

 1/2 bunch flat leaf parsley leaves

Directions:

  1. Preheat grill to medium; oil the grate. In a small bowl, combine the cumin, coriander, and 1 tsp salt.  Rub the chicken with 3 tsp of the spice mixture.  Grill, turning once, until just cooked through (about 8 minutes). Transfer to a cutting board.
  2. Meanwhile, in a large bowl, whisk together the lemon juice, honey and the remaining spice mixture. Whisk in the olive oil.  Add the cherries, arugula and parsley; toss well to coat.
  3. Thinly slice the chicken against the grain. Divide the salad among 4 plates and top with chicken.

Recipe from Everyday with Rachel Ray

Read Full Post »

Rösti Cakes

Mix 1 pound coarsely shredded squash with 1 ½ pounds coarsely shredded baking potatoes.  Add ½ cup cornstarch, 2 large eggs and ½ cup minced onion; season with salt and cayenne.  Heat  1/8” oil in a large skillet and fry in 2-tablespoon-size mounds until golden, about 5 minutes.  Top with sour cream, salmon roe and chives.

Butternut Squash Recipes – from Food and Wine November 2012, Grace Parisi

Read Full Post »

Peel two 2-lb squash and slice ¾” thick.  Toss on a baking sheet with 12 garlic cloves, ¼ cup olive oil, 1 rosemary sprig and 1 halved, seeded jalapeno; season with salt and pepper.  Cover with foil and roast at 400F for 45 minutes; uncover and roast for 45 min longer.  Discard the rosemary and mince the jalapeno.  Mash the squash with the garlic, jalapeno and 2 T of butter.  Season with salt

Butternut Squash Recipes – from Food and Wine November 2012, Grace Parisi

Read Full Post »

Melt 2 T butter in a large pot.  Add 1 chopped onion, cook until softened.  Stir in 8 cups diced peeled squash, 7 cups chicken stock, 2 T honey and 1 chopped small chipotle.  Simmer 30 minutes, then puree.  Season with salt.  Serve with crème fraiche mixed with chives.

Butternut Squash Recipes – from Food and Wine November 2012, Grace Parisi

Read Full Post »

Curried Apple Soup

Ingredients:

1 Tbsp butter
2 shallots, minced
2 tsp freshly grated ginger
1 ½ tsp curry powder
2 tart apples, peeled, cored, and cut into 1” pieces
1 small potato, peeled and cut into 1” pieces
1 tsp coarse salt, plus more for seasoning
3 ¾ C homemade or low-sodium stock (chicken or veggie)
½ C heavy cream or milk
Freshly ground pepper
Sour cream, for garnish

Directions:

  1. Melt butter in a medium saucepan over medium heat. Add shallots; cook until soft and translucent, about 2 minutes. Add ginger and curry powder; cooking, stirring, 1 minute. Add apples, potato, salt and chicken stock. Bring to a simmer over medium-high heat, and cook until potato is tender when pierced with a paring knife, about 12 minutes. Remove from heat, and let cool slightly.
  2. Use an immersion blender, or transfer mixture to the jar of a blender, working in batches if necessary so as not to fill more than halfway; puree just until smooth (do not overprocess). Return soup to pan; stir in cream, and season with salt & pepper. Place over medium heat until soup is just heated through; do not let it boil. Divide soup among serving bowls, and garnish with sour cream

Serves 4

From www.marthastewart.com

Read Full Post »

1 loaf (about 12 oz) ciabatta, sliced ½” thick
½ C olive oil
2 apples, cored and cut into thin matchsticks
8 radishes, thinly sliced
1 lemon, juiced, plus half the peel, sliced into thin strips
Salt and pepper
3 C fresh ricotta
¼ C flat-leaf parsley leaves

  1. Preheat a grill or grill pan to medium-high heat. Brush the ciabatta slices on both sides with ¼ C olive oil. Grill, turning once, until golden-brown and grill marks appear, 6-8 minutes.
  2. Meanwhile, in a large bowl, toss together the apples, radishes, lemon juice, lemon peel and 2 Tbsp olive oil. Season with salt and pepper.
  3. In a small bowl, combine the ricotta with the remaining 2 Tbsp. olive oil; season with salt and pepper. Spread the ricotta mixture on the grilled bread, top with the apple-radish mixture and garnish with the parsley.

Everyday with Rachel Ray, October 2012

Read Full Post »

Our good friend Dave Sanford of Seattle restaurant Belle Clementine kindly gave us this recipe for harissa, a North African condiment.  It’s a fun and delicious way to use our many varieties of dried peppers.  You can use almost any variety of pepper to suit your taste and heat level preference.  It’s a great with flatbread and hummus or as an addition to stews, couscous, and roasted vegetables as well as many other dishes.

Ingredients:

8 dried Guajillo chiles (about 2 oz. without stems or seeds)

8 dried Joe Parker chiles (about 1 1/2 oz. without stems or seeds)

1/2 tsp. caraway seeds

1/4 tsp. coriander seeds

1/4 tsp. cumin seeds

1 tsp. dried mint leaves

3 TBSP. extra-virgen olive oil, plus more as needed

1 1/2 tsp. kosher salt

5 garlic cloves

Juice of 1 lemon

Directions:

In a medium bowl, cover chiles with boiling water and let sit until softened (about 20 mins).  Toast caraway, coriander, and cumin over medium heat, swirling skillet constantly, until fragrant (about 4 minutes). Combine with dried mint and grind to a fine powder.  Drain chiles and puree in a food processor with the ground spices, olive oil, salt, garlic, and lemon juice until very smooth (about 2 mins.) Transfer to a sterilized 1-pint jar and top with 1/2 inch oil.  Refrigerate, topping off with more oil after each use; harissa paste will keep for up to 3 weeks.  Enjoy with flatbed and hummus, or with any grilled meat!

Read Full Post »

Older Posts »

Follow

Get every new post delivered to your Inbox.