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Articles in the Sides Category

[5 Feb 2009 | No Comment]
Posted in: Food, Sides
Mint-Scented Carrot-Fennel Purée

“I don’t like carrot purée,” says Jane. “Why not?” I say. “I just don’t.” “Okay. I’ll make some for myself and regular carrots for you”. I go off and cook dinner. I’m determined to make a carrot purée she’ll like. Rosemary chicken, with roast asparagus and the carrot purée on the side. “So how’s the carrot purée?” I ask. Jane concedes, blushing, “It’s pretty good. Are you going to publish the recipe?” Admittedly, this isn’t just carrot purée, but it’s mostly carrots. Adjust the amount of butter and cream to …

[3 Dec 2008 | One Comment]
Posted in: Food, Sides
Roast Peppers in Oil

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.

[2 Oct 2008 | No Comment]
Posted in: Food, Sides
Hummus

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 …

[1 Oct 2008 | No Comment]
Posted in: Breakfasts, Food, Sides
Couscous with Parmesan and Zucchini

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.

[5 Sep 2008 | No Comment]
Posted in: Food, Sides

Lovely crispy tostones. Great with salsa or ceviche.

[5 Sep 2008 | No Comment]
Posted in: Food, Sides
Kartoffelkloße

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.

[5 Sep 2008 | One Comment]
Posted in: Food, Sides

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.

[5 Sep 2008 | No Comment]
Posted in: Food, Sides

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.

[5 Sep 2008 | One Comment]
Posted in: Food, Sides

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.

[5 Sep 2008 | No Comment]
Posted in: Food, Sides
Civisli Biber (Red Pepper Spread)

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.

[5 Sep 2008 | No Comment]
Posted in: Food, Sides

Baba Ghanouj can be purchased in the store, but the fresh version is much tastier.

[5 Sep 2008 | No Comment]
Posted in: Food, Sides
Stuffing with Pine Nuts

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.

[5 Sep 2008 | No Comment]
Posted in: Food, Sides
Cranberry Orange Relish

The cranberry sauce of Ingo’s Dad.

[5 Sep 2008 | No Comment]
Posted in: Food, Sides

Ingo’s Dad’s German Potato Salad. This would often accompany Bratwurst.

[5 Sep 2008 | No Comment]
Posted in: Food, Sides

A great dip to serve with pita chips

[5 Sep 2008 | No Comment]
Posted in: Food, Sides
Pita Chips

A much better version than the store-bought chips.

[5 Sep 2008 | 2 Comments]
Posted in: Food, Sides
Hefeknödel

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.

[5 Sep 2008 | No Comment]
Posted in: Food, Sides

A very simple recipe but tasty way to prepare green beans

[5 Sep 2008 | No Comment]
Posted in: Food, Sides

Fantastic, yet simple marinated goat cheese recipe.

[5 Sep 2008 | 54 Comments]
Posted in: Food, Sides
Drop-Dead Trout Spread

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.

[5 Sep 2008 | One Comment]
Posted in: Food, Sides

A favorite nut recipe of Ilona

[5 Sep 2008 | No Comment]
Posted in: Food, Sides
Mama Bella Carrots

Great cooked carrots from Jane’s mother

[5 Sep 2008 | No Comment]
Posted in: Food, Sides

A very tasty way to grill and serve vegetables.