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Category Archives: Sides
Recipe: Blackened Green Beans
Blackened green beans make a very versatile dish. In the Sichuan original, they are mixed with ground pork which has been sautéed with wine and soy sauce and preserved salty vegetable. At Ric Orlando’s New World Bistro in Albany, they … Continue reading
Recipe: Japanese Spinach with Sesame Seeds
Japanese spinach with sesame seeds is inspired by a recipe in Japanese Country Cookbook, a long out-of-print book from the revered Mingei-Ya restaurant in San Francisco. Unlike most recipes for spinach salad, this doesn’t include sugar. You won’t miss it. … Continue reading
Recipe: Grilled Artichokes
I dislike the experience of dipping cold, tasteless artichoke leaves in mayo or butter, just to get the nugget of meat at the end. This grilled artichokes recipe is a vast improvement. Every inch is soaked in flavor so you’ll … Continue reading
Recipe: Clams Rangoon
Clams Rangoon is like Crab Rangoon, but not. (And I’m sure Crab Rangoon was never served in Rangoon to begin with.) I ran across this recipe in an old Yan Can Cook cookbook that was probably a PBS giveaway. Martin … Continue reading
Recipe: Smashed Salt Potatoes
Salt potatoes are a thing in upstate New York. Stores sell a bag of white potatoes which includes a sack of salt, and charge more than the items would cost separately. Michele, our hostess at Orchard Slope airbnb in Amherst … Continue reading
Recipe: Sichuan Eggplant with Garlic
Here’s the Sichuan Eggplant with Garlic recipe I used for my Douban Jiang taste test. It’s adapted from a similar prep on the Steamy Kitchen blog. Serves 4 as a main dish, 6 as a side. Ingredients: 2 lbs Asian eggplant … Continue reading
Recipe: Cauliflower Rice Balls (don’t call them arancini)
Among the new tastes at the Summer Fancy Food Show was Cauliflower Arancini, an “Italian Street Food” from Lotito sold frozen for foodservice. They were delicious… crunchy and gooey with melted cheese… but a novelty rather than an actual … Continue reading
Recipe: Southern-Style Cornbread
No wheat flour is found in southern-style cornbread. No sugar neither. (Though you may drizzle a bit of honey or sorghum syrup over a warm slice.) We just use stone ground cornmeal which is naturally good and sweet. Bob’s Red … Continue reading
Posted in Baking and Baked Goods, Recipes, Sides
Tagged Dallas, Highland Park Cafeteria, Southern
9 Comments
Recipe: Utica Long Hots
Another in the pantheon of Utica Italian specialties, along with Chicken Riggies and Utica Greens. Utica Long Hots couldn’t be easier to make, or more challenging to eat: the peppers range from mild to Jalapeño-hot, and you don’t know what … Continue reading