Side Dish » An Hour In the Kitchen

Maple Baked Acorn Squash

This is an easy, delicious fall/winter side dish. I grabbed a couple of acorn squash from our dwindling stash saved from our last farmers market visit in October. We had this the other night with a roasted chicken.

Ingredients
2 small acorn squash
2 tablespoons butter
2 tablespoons Maple Syrup
Salt and pepper

Method

Preheat oven to 400ºF
Wash the acorn squash well and cut in half, from stem to end.
Scrape out the seeds (save to roast) with a spoon. Score the insides of each half several times with a sharp knife, be careful not to pierce the skin.
Place the squash half cut side up in baking dish.
Place 1/2 tablespoon of butter and 1/2 tablespoon of maple syrup into each half.
Bake at 400ºF for about 40-50 minutes or until the squash is very tender.
Salt and pepper to taste.

Serve half of a squash per person. Serves four.

Prosciutto Wrapped Fried Pickles

Otto from Ottos’ Market got me to try La Quercia Prosciutto Americano from Iowa. Not only does it hold it’s own against fancy imported Italian salumi, it’s made with humanely raised hogs without antibiotic, nitrates or nitrites.

This recipe uses coconut oil. The once shunned oil is now the new darling of the food world. Coconut oil is antiviral, antifungal, antibacterial, an antioxidant and is, in fact, good for your heart.

Ingredients
2-3 tablespoon coconut oil (enough for about 1/8-1/4 inch of oil)
2 cup pickles (any type will do. Click here for a quick pickle recipe)
1/4 pound thinly sliced Proscuitto
1/4 cup cornmeal
1/4 cup wheat flour
1 egg
1 Tablespoon water
dash of salt

Method

Place egg and water in a bowl and whisk.
In a separate bowl, mix cornmeal, flour and salt.
Wrap each pickle slice with Proscuitto.
Dip each Proscuitto wrapped pickle in the egg then dredge in the cornmeal mixture.
In a small sauté pan, melt coconut oil over medium- medium high heat. Keep temperature right below the oil’s smoking point.
Set each slice in the heated oil. Cook each side until golden brown.
Set on a paper towel-lined plate and let cool slightly before serving.

Soaking Grains

On our small bit of counter space, you will often find various bowls and jars sometimes with odd-looking items floating in them. Today, for instance, in one bowl, I have bread dough, and in another, I have beans soaking. I plan to add to my counter clutter a jar of soaking gains. Sally Fallon in Nourishing Traditions and my friend Jan have long been preaching the health benefits of soaking grains, but somehow I never got around to it. New year, and hopefully, a new habit.

The Nourishing Gourmet has a great post about the benefits of soaking grains along with instructions.Click here to read it.

Brussels Sprouts With Bacon and Figs

This is another great recipe adapted from Mark Bittman. It’s a good introduction to Brussels sprouts. Bacon and figs would make cardboard taste good.

Ingredients:

2 tablespoons olive oil
2 slices of bacon, chopped
1 pound Brussels sprouts
1 cup figs, chopped (dried or fresh)
1/4 cup water
Salt and black pepper to taste
2 teaspoons balsamic vinegar

Method:

Heat a large skillet over medium heat and add oil, then bacon. Cook, stirring occasionally, until it starts to crisp, 5 to 8 minutes.
Cut bottoms off sprouts and discard. Slice Brussels sprouts as thinly as possible. Use a mandoline or food processor if you want.
Add sprouts, figs and water to skillet. Season with salt and pepper and cook until sprouts are tender, about 5 to 10 minutes, or until water evaporates. Stir occasionally.
Drizzle with vinegar and salt and pepper to taste. Serve warm.

Serves 4.

Brussels Sprout Salad with Cranberries

I was at a party and I overheard someone gushing, yes, gushing, about a Brussels sprout dish he had at some fancy restaurant in the city. Whenever I hear anyone talk about food, especially passionately, I quickly scoot my chair closer and immediately join the conversation. I don’t remember where the restaurant was or how the dish was made. What I do remember is a very important revelation. You don’t have to cook Brussels sprouts. With that idea firmly planted, my Brussels sprout world was open and I started making salads.

Ingredients
1 pound Brussels sprouts
1/4 cup olive oil
1/4 cup fresh lemon juice
2 tablespoons finely sliced red onion
1 teaspoon sugar or honey
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup dried cranberries

Method

Cut bottoms off sprouts and discard. Slice Brussels sprouts as thinly as possible. Use a mandoline or food processor if you want.
In large bowl, whisk together olive oil, lemon juice, honey, salt and pepper. Add Brussels sprouts, onions and cranberries. Toss and let flavors meld for 15 to 20 minutes.

Serves 4.

Roasted Brussels sprouts with Asiago Cheese

Roasting Brussels sprouts is my favorite way to prepare them. I especially like the crunchy outside leaves.

Ingredients:
1 pound Brussels sprouts, ends trimmed and yellow leaves removed
3 tablespoons olive oil
1 garlic clove, chopped
1 tablespoon balsamic vinegar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup grated Asiago (or parmesan)

Method:

Heat oven to 375 degrees F.
Cut sprouts in half lengthwise.
Place sprouts, olive oil, garlic, balsamic, salt and pepper in bowl and mix well. Pour onto a baking sheet and place on center oven rack.
Roast for 30 to 45 minutes, stir occasionally for even browning.
Once evenly browned, remove from oven, toss with Asiago cheese and serve immediately.

Serves 4.

Roasted Cauliflower

If I told you that this cauliflower dish tastes like French fries, would you believe me? That is what the culinary blogosphere says about this recipe. I think it comes pretty darn close. If you can find orange, green or purple cauliflower, snag them for this dish. A little color is good for any meal. Only use fresh cauliflower, because frozen ain’t going to give you the same crunch.

Ingredients:
1 head of cauliflower
3 cloves of garlic, peeled and coarsely chopped
1/2 onion, chopped into medium-sized pieces
1 teaspoon turmeric (adds color and anti-inflammatory properties)
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Method:

Heat oven to 400 degrees.
Cut cauliflower (stalk and all) into small pieces; the smaller they are, the crunchier they will be.
In a bowl, mix olive oil, turmeric, garlic, salt and pepper. Add chopped cauliflower, toss and place in a single layer on a baking dish.
Roast for 15 to 25 minutes, or until lightly brown (the smaller your pieces, the faster they will brown). Test one. You are looking for a nice crunch.

Serves two to four.

Mojito Mashed Sweet Potatoes

I got this recipe through one of those e-mail recipe exchanges. The directions were to e-mail your favorite recipe to the person whose name is at the top of the list and then send the e-mail to 20 other friends. You would then receive a slew of recipes. Of all the ones I received, this one is my favorite. I’m told it comes from Rachael Ray.

It is the perfect accompaniment to fish, chicken or pork. You can even give it a whirl alongside of your turkey this year.

Ingredients:

2 sweet potatoes, peeled and sliced
3 tablespoons butter
2 tablespoons brown sugar
2 shots of rum or spiced rum
2 limes, juiced
2 tablespoons of fresh mint leaves, chopped
Salt, pepper, cayenne pepper to taste

Method
- Place potatoes in a small pot and cover with water and bring the water to a boil.
- Cook potatoes until tender.
- Drain the potatoes and return to pot and mash with butter, sugar, rum, lime juice and mint. Season with salt, pepper and a dash of cayenne.

Serves four.

Picnic on the Hudson with Trixie

Since the weather finally feels like summer, my Mom suggested that I write an article about picnics. Good idea, Mom. Some of my favorite meals have been picnics. This spring, we had a sprawling one in Brooklyn’s Prospect Park. Friends kept showing up with food and blankets. It certainly captured the spirit of casual outdoor dining.

Aside from the ants, one of the challenges of picnics is transporting the goods. My takeout containers and tinfoil don’t always do the trick. As luck would have it, I ran into Trixie Starr showcasing Tupperware at the opening of Clear Massage Studio. Who better to go on a picnic with than someone who is an expert in food storage?

Trixie has the envy of any kitch-collecting diva, a Tupperware picnic set from the ’70s. One look at it and the whole picnic took shape in my head.
Read more…

Trixie will be showcasing her Tupperware at a benefit for The Second Show Community Thrift Store from 5:30 to 7:30 p.m. Wednesday at Jason’s Upstairs Bar, 21 Warren St., Hudson. Twenty-five percent of all sales will benefit The Second Show.

Grilled Meat Loaf, Mashed Potatoes & Green Beans

Growing up I went through a phase of requesting meat loaf for my birthday dinner. My Grandmother’s recipe with a tangy tomato sauce was the perfect accompaniment for a chilly winter evening. We always had it with mashed potatoes and home-canned green beans. I’ll admit the green beans were not my favorite part. As we were a clean-plate family, I begrudgingly ate the five or so that were put on my plate.

I usually don’t make meat loaf in the summer, mainly because we don’t have air conditioning in our kitchen. Happily I stumbled on a recipe for grilled meatloaf in a magazine (it was a “special advertising section” for a grill). It sparked my imagination to try a family favorite—meat loaf, mash potatoes and green beans—all on the grill.

As luck would have it, my husband and I were in Virginia last weekend visiting family. Who better to try a redux of a family standard?

I believe the first response to my proposed meal was, “That sounds interesting” with “interesting” stretched out and the last syllable raised like a question. Then it was “That will take FOR-EVER” followed by “Have you USED Mom’s grill lately?”

“Pish-posh,” I replied as I mixed the meat with my hands. My sister then began busying herself making her kids a separate meal. I’m not sure if it was taste preference or time concerns. To be fair, the later is legitimate. I’ve been known, to my Mom’s chagrin, to sit down for dinner at 9 or 10 at night.

Mom has a gas grill. The ignition switch has long been broken, but with a quick strike of a match we were off and grilling. I set the heat to medium and carefully set the loafs on the grates and closed the grill. In no time, the bottom of one was chard pitch black. Oops. My sister was right about the grill; apparently it has quite a hot spot. She was also right about the time. Aside from the uber-well-done bottom, the meatloaf was coming along nicely but the potatoes were rock hard. My quick-thinking husband popped them into the microwave then returned them to the grates for a grilled finish.

The green beans were the least trouble, if you don’t count losing a few through the grill grates. The whole meal was on the table in about an hour. The kids still preferred the cheese quesadillas but the adults were all quite happy with the grilled feast, burnt meat and all.

Keep reading for recipes…

Sesame Ginger Chicken with Roasted Radishes on Radish Greens

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Excerpts from my column in the Register Star and Daily Mail:
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I love a good spicy raw radish, but I only think of them as just nice crunchy additions to my salad. Turns out, I had a very myopic view of radishes. Not only are there endless salad variations for the brightly colored globes, but you can also cook them. To be frank, cooking a radish never crossed my mind. I just didn’t think it was done. Thank goodness for the Internet to broaden my culinary horizons.

Radishes are a member of the cruciferous family, which includes health-star siblings like cabbage, kale, broccoli and Brussels sprouts. Radishes are a good source of vitamin C, they are high in antioxidants, high in dietary fiber, and low in calories. Radish greens pack even more vitamin C than the globes. Radishes are purported to be beneficial for respiratory problems, digestive disorders, asthma, bronchitis and liver and gallbladder troubles. All of that in a pretty pink little package.

Our radishes are still growing. I have pulled a few very tasty gumball-sized ones. The radishes at the farmer’s market give ours something to which to aspire. They are beautiful indeed. So I grabbed several bunches and decided to experiment.

Sesame Ginger Chicken with Roasted Radishes on Radish Greens
I like this recipe because it satisfies my frugal nature by using all the parts of the radish. In fact, the radish greens in this dish are my favorite part.

Ingredients
4-6 pieces of chicken, skin on (plan on 3 ounces per person)
2 tablespoons soy sauce
3 tablespoons toasted sesame oil
3 tablespoons honey
2 tablespoons grated fresh ginger root
2-3 cloves garlic, minced
1/4 cup sake (optional)
1/4 sesame seeds
1 tablespoon lime juice
1/4 cup rice vinegar
1/4 cup water
2 bunches of radishes (with greens)
Dash of Cayenne pepper

(Serves 2-4)

Method
-Rinse chicken pieces in water and pat dry.
-Mix soy sauce, toasted sesame oil, sesame seeds, honey, ginger, garlic, sake, lime, rice vinegar and water. Set aside 1/4 cup and pour the rest over the chicken. Let marinate for 20 minutes (or longer if you have the time).
-Preheat oven to 400°F.
-Wash radishes and radish greens well. Remove greens and set aside.
-Cut radish globes into fourths and toss in the reserved 1/4 cup of marinade until coated.
-Brush the bottom of a roasting pan with olive oil.
- Arrange chicken pieces skin-side up in roasting pan. Pour marinade over chicken.
- Add radishes around the chicken.
-Cook for 30 minutes at 400°F. Then lower the heat to 350°F and cook for 15-20 minutes more until juices run clear or until the internal temperature reads 170° F.
-Remove and chicken and radishes from the roasting pan and set aside leaving the liquid in the pan.
-Toss the washed radish greens in the pan.
-Return pan to oven for 3-4 more minutes or until the greens are wilted.

To serve, place the greens on a plate, top with the chicken and radishes. Drizzle the pan drippings over everything. Coconut rice from last week’s column will go nicely with this dish.

Crispy Kale

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Excerpts from my column in the Register Star and Daily Mail:
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I am a late bloomer to kale. In my mind I used to lump all greens together as something you cook all day in a big pot with a hambone. Maybe that’s just my Southern roots showing. As a kid, I steered clear away from anything green stewing in a pot. As a health conscious adult, I started to get interested in greens but didn’t have a clue how to cook them.

Several years ago, while visiting Washington, D.C., I was standing in front of the produce section trying to figure out which greens to choose. They had mustard greens, collard greens and kale. I happened to overhear a lady say something to her husband and was happy to hear a melodic southern drawl. I thought that she would be a good one to ask. So I did.

She said, “Well, some people like kale because it is mild. Some people like the collards because it’s more flavorful. I like mustard greens because they have a bit of bite.” She paused then continued, “But you really almost have to be Southern to cook them right.”

I grew up in Virginia. To my Deep South relatives, I am a Northerner and to my Northern friends I’m Southern.

I tried to impress her with my Southern lineage. “I’m from Virginia and most of my relatives are from Georgia.”

“Well” she said as she turned to walk away, “maybe you ought to get them to cook them.” Clearly, to her, Virginia wasn’t far enough south.

Maybe I’ve been on a vendetta to prove the Southern lady in the grocery store wrong, because since then, I put kale in everything. Everything… soups, meatloaf, tomato sauce, mac and cheese, scrambled eggs, smoothies. It’s not the taste I’m going for, since kale is rather innocuous and blends in with the other flavors, it’s the nutritional boost. It is a true superfood.

Crispy Kale

Vegetables that taste like potato chips…what’s not to love? This recipe is adapted from Bon Appétit. I experimented with different greens, including Swiss chard, collard greens and radish leaves. I liked kale the best, though all variations were interesting. The radish leaves tasted like crunchy, salty air (but tended to burn easily).

Ingredients
Kale leaves, rinsed, dried, cut lengthwise into 2-inch strips, center rib and stem removed
1 tablespoon olive oil
Salt, pepper, cayenne pepper to taste

Method
-Preheat oven to 300°F.
-Toss kale with oil in large bowl.
-Sprinkle with salt, pepper and a dash of cayenne pepper.
-Arrange leaves in single layer on a baking sheet.
-Bake for 10 minutes; flip and bake for an additional 10 minutes or until crisp. When done they will be light and airy.
-Transfer leaves to rack to cool, then serve.

The New Spinach?

The New York Times called beets the new spinach. According to the article beets are “nutritional powerhouses, high in folate, manganese and potassium.”

My friend Jan has always liked beets. I did not like them until she made them for me once years ago. I always thought that beets tasted like dirt, but Jan roasted them in orange juice and transformed them into a delicately sweet and only slightly earthy dish. It was a perfect compliment to the pork roast and the cold snowy night.

Recently, Jan further expanded my beet world by telling me that you don’t have to cook beets at all. Grated beets with salt, pepper and lemon juice make an easy, yummy and let’s not forget, uber-healthy salad.

Here’s a version with cabbage (another nutritional powerhouse):

1 large beet or several small ones, uncooked, peeled
1 cup chopped cabbage
1/4 cup apple cider or rice vinegar
1 tablespoon honey
1 teaspoon grated horseradish (fresh or prepared)
Salt and pepper to taste

Mix honey, vinegar and horseradish.
Grate beets or chop them in food processor.
Toss all ingredients.

Eat up!

Kimchi

Kimchi is a powerhouse of nutrition, packing tons of vitamins and beneficial bacteria. The kimchi I make isn’t what I think of as traditional kimchi. I recently learned that Kimchi varies greatly from different regions and different seasons. The one I’m going to show you is a version called baek kimchi or literally “white kimchi.” It doesn’t call for fish sauce, fermented shrimp or the red powder that usually gives kimchi its characteristic color. It is a crisp, fresh version.

I have continued to experiment with different vegetables. I’ve used Napa cabbage and regular cabbage. I sometimes use daikon radishes and sometimes use regular radishes. Regular radishes add a nice color. Today, I am lucky to have a hot pepper from Bonnie and Earl’s garden in Virginia. This will add a nice spice. The two important things to include are grated ginger and garlic. Add grated ginger and garlic and whatever vegetables you want and you’ll have a nice fresh kimchi.

You will need whey for this recipe. If you made the cream cheese from yogurt from the previous post, you should have the whey. If you didn’t make the cream cheese, go do that now (click here for the recipe). I’ve seen recipes that substitute more salt for whey, but I think it makes the kimchi too salty, and I love salt so that’s saying something.

Whey is a magical ingredient. It has enzymes that ferment food. There has been a lot written about the health benefits of fermented food. I just like the zing.

Click here for the recipe.

After you have the kimchi in a jar with a tight lid, you leave it out on the counter for three days. Be careful when you open it! It spews like a shaken soda on a hot day. Once fermented, the kimchi will last in your fridge forever or there abouts. I’ve actually never tested that… We go through ours rather quickly. Use it like hamburger helper– add it to some ground-beef and rice and you have an instant Korean meal.

Boo, my kitchen helper