Category Archives: Sides

Man and woman do not live by main courses alone. Sides are the chorus that makes the meal come together in all its symphonic elegance. Whatever.

Recipe: Sweet Corn Souffle

Posted on June 13, 2014 by Burnt My Fingers

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 →

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Recipe: Chinese Buffet Green Beans

Posted on May 13, 2014 by Burnt My Fingers

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 →

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Recipe: Buttermilk Onion Rings

Posted on May 10, 2014 by Burnt My Fingers

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 →

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Recipe: Pickled Tripe

Posted on May 6, 2014 by Burnt My Fingers

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 →

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Recipe: Pickled Ramps

Posted on April 29, 2014 by Burnt My Fingers

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 →

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Recipe: Mom’s Green Bean Casserole

Posted on April 22, 2014 by Burnt My Fingers

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 →

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Recipe: Broccoli Slaw with Red Onion and Cranberries

Posted on April 17, 2014 by Burnt My Fingers

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 →

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Recipe: Tomato Aspic

Posted on April 3, 2014 by Burnt My Fingers

You can’t get past the first serving station at the Highland Park Cafeteria without encountering an array of tempting congeals. Tomato aspic is one of my favorites. This prep is sure to warm the heart of anyone with roots in … Continue reading →

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Recipe: Mock Som Tam (Green Papaya Salad)

Posted on March 25, 2014 by Burnt My Fingers

Real green papaya can be hard to come by, hence the workarounds. The flavor base of this is very strong and good so experiment until you get a vegetable combination you like. Serves 4-6. Ingredients: 4 c cabbage (½ head), … Continue reading →

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Recipe: Curtido (Salvadorean-style cole slaw)

Posted on February 22, 2014 by Burnt My Fingers

Curtido is the slaw that’s served on the side with pupusas (Salvadorean-style stuffed tortillas). It’s a bit intense to eat on its own, but that intensity makes it ideal for any recipe where you want to add the crunch of cabbage … Continue reading →

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