Articles in the Sides Category
As part of our bi-weekly box of farm-fresh produce from Mariquita Farms, we ended up getting a significant amount of red peppers. Unsure exactly what to do with this bounty, I did a little research ad came up with this recipe. It’s incredibly quick, and the results are very delicious.
This recipe comes from the David Rosengarten cookbook, It’s All American Food. We’re big fans of this book, and it seems strangely underrated (I bought my copy in the clearance area of a bookstore), despite winning a James Beard Foundation Award. The basic premise of the book is to be an overview of the most popular and loved of American dishes, grouping them by the original ethnicity, but including the tweaks that make it the “American” version. You can find nearly any dish in here, from Coq Au Vin to …
Couscous is a simple, fast-cooking grain that goes particularly well with Middle-Eastern dishes like lamb. Often, we’ll cook couscous, saute some vegetables and toss the vegetables and couscous with some herbs, and cheese. This is one of the more successful combinations we’ve made.
When Ingo is in Germany, this is one of his favorites. Note, this recipe has not been tested yet, but appears promising and seems like the right method.
This dish we’ve made multiple times. Sometimes it has turned out wonderful, other times, just good. We are still working on tuning the spice amounts.
An exceptionally nice eggplant salad (more like a paste) for use on bread or pita. Using canned tomatoes works very well and is nice in wintertime. This one does not contain zucchini and is adapted from a recipe by Claudia Roden.
A very popular dish in India. It is best when made with all ingredients, but you can leave out some of the smaller spices with decent results.
This red pepper paste has a nice texture and flavor from the addition of walnuts. Serve it with pita chips, crackers, or as a spread on sandwiches.
Baba Ghanouj can be purchased in the store, but the fresh version is much tastier.
The quintessential Thanksgiving recipe for us. Originally from James Beard, with modifications by Ingo. Yes, it uses a lot of butter, but it is worth it.
Knödel are a form of boiled bread, wonderful as an accompaniment to a dish of chicken or beef with a creamy sauce. They are quite possibly one of the things Ingo likes to eat most in this world. You’ll want to start these approximately 3 hours before serving, or about the same time you start your other main course dishes if making on of the chicken or beef in sauce recipes found elsewhere on Table M.
Smoking food adds such a great aroma and flavor to many dishes. This recipe, from the cookbook Smoke & Spice by Cheryl Alters Jamison and Bill Jamison is hard to keep in the refrigerator for very long. It’s usually gone the next day.
