Archive for the ‘Side Dish’ Category

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

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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

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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

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Curried Apple Soup


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


  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

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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

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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.


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


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!

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This incredibly delicious recipe comes from the New York Times’ Minimalist column.  I’ve made it with all types of mushrooms in many different combinations.  You can find dried and fresh mushrooms at the University District Farmers market.

1/4 to 1/2 ounce dried morels or porcinis, or a combination

1/4 cup ( 1/2 stick) butter

1/2 cup chopped shallots

1 pound fresh shitake or white button mushrooms or a combination, cleaned, trimmed and sliced

1 to 1 1/2 pounds asparagus, trimmed, cut into 1 1/2 -inch lengths

1/4 cup heavy cream

1 teaspoon chopped fresh tarragon or 1 tablespoon chopped fresh chervil

Salt and pepper to taste.

1. Put morels, porcinis or both in a bowl with very hot water to cover; soak until soft, about 20 minutes. Drain morels and reserve soaking liquid. Cut morels in half; if porcinis are large, chop them roughly.

2. Melt butter in a large skillet over medium-high heat; when butter is hot and foam has subsided, add shallots and reconstituted and fresh mushrooms to pan. Cook until shallots soften and fresh mushrooms have released their liquid and it has cooked off, about 10 minutes.

3. Add asparagus and 1/2 cup reserved liquid to pan. Bring liquid to a boil, cover, reduce heat so mixture simmers, and continue cooking for another 2 to 4 minutes, or until asparagus is crisp-tender. Add cream and tarragon or chervil and continue cooking, uncovered, until sauce thickens slightly and asparagus is tender, about 4 minutes more. Season with salt and pepper and serve.

Yield: 4 servings.

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