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Category Archives: Sides
Recipe: Couscous Salad with Orange Juice and Fruit
Annie Sommerville has a wonderful recipe in Fields of Greens for couscous salad with pine nuts. Here is a variation that uses ingredients I have on hand at the place I stay in San Francisco. it’s a great accompaniment, served … Continue reading
Posted in Eating, Recipes, Sides
Tagged Annie Sommerville, Field of Greens, Greens Restaurant
2 Comments
Recipe: Twice-Baked Potato Casserole
The old reliable twice-baked potato, but moved to a baking dish so you can easily serve a crowd. It will hold its heat for quite a while at grillside or on a picnic table, due to its density. From Market … Continue reading
Recipe: Caramelized Brussels Sprouts
You can make caramelized Brussels sprouts on an unused corner of the grill in a cast iron pan, if you like. Another of Market Bistro Chef John Winnek’s grill accompaniments. Serves 4-6. Ingredients: 4 oz bacon, cut into small pieces 1/2 … Continue reading
Recipe: Sweet Corn Souffle
From Market Bistro Chef John Winnek. It’s more like a fluffy corn pudding or spoon bread than a true corn souffle, but its non-fussy nature makes this a perfect side dish for a cookout. Serves 8. Ingredients: 1 c polenta/corn … Continue reading
Recipe: Chinese Buffet Green Beans
If you’re cooking up some General Tso’s Garlic Shrimp you might want a vegetable to make it a complete meal. Chinese Buffet Green Beans are quick and easy. Serves 4-6. Ingredients: Peanut oil Garlic, 3 cloves or more, sliced thin Ginger, … Continue reading
Recipe: Buttermilk Onion Rings
Buttermilk onion rings are sweet and delicious when made with giant Vidalia or Texas 1015 onions. Buttermilk is used as the batter component instead of eggs, so you need really thick buttermilk. Serves 4. Ingredients: 1 large Vidalia or other … Continue reading
Recipe: Pickled Tripe
Apparently in Pennsylvania’s Dutch/Amish country you can buy pickled tripe right off the grocer’s shelf. What bliss. Luckily it’s very easy to make at home. About 1 pint (serves 8-12 as part of an assortment of pickled items). Ingredients: 1 … Continue reading
Recipe: Pickled Ramps
Ramps are a wild leek that’s plentiful in marshy areas and farmers markets in early spring, where I live in upstate New York. They’re small and delicate so I use the green parts as well as the bulbs for pickled … Continue reading
Recipe: Mom’s Green Bean Casserole
Mom food from the 1950s. I followed the green bean casserole recipe from the French’s coupon insert but it was pretty bland so I doctored it up a bit with some ingredients that were probably present in the original. Serves … Continue reading
Recipe: Broccoli Slaw with Red Onion and Cranberries
It’s pretty hardcore to bring a sweet slaw with onions to a neighborhood potluck, but this broccoli slaw works beautifully. (And it’s great with ham which is why I’m publishing the recipe this week.) When the perpetrator would not identify him/herself … Continue reading