Category Archives: VEGETABLE SIDE DISH RECIPES

NEW MEXICO STYLE WHOLE PINTO BEANS

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(Sorry about no picture, but in accordance with the theme of this post, I decided a picture was unnecessary.)

One of the mistakes I feel many good cooks make when they are planning even a simple meal for family and friends, is to believe that every dish served has to sparkle with its own star quality flavor. And until recently I was just as guilty as the next cook in thinking this way. It wasn’t until I was on our latest trip to New Mexico that I got to thinking about what constitutes a truly memorable meal. And the lunch I ordered at the High Country Restaurant & Saloon in Chama, New Mexico will remain as memorable as any I have experienced because it was this delicious meal that started me thinking. (Well actually it was these beans that started the thought process that changed my entire way of thinking about meal planning, at least at a conscious level!)

Until then, I guess I never fully grasped the idea that even taste buds need a break. (And yes, I had read and understood about palate cleansing and serving small portions of many foods rather than large portions of a couple of dishes, etc., but I never categorized these concepts in relationship to every day meals.)

When I reflect on the average dinner I prepare for us, I think main dish, side, and veggie/salad. And until recently, I felt that all three needed to scream “I’m the star; I’m the star!!!” What I was forgetting was that our taste buds are also included in these little dinner parties. And like the rest of our body, need a periodic rest.

So after analyzing this amazing, 3 item lunch I ate in New Mexico, I concluded that what I enjoyed the most was the simple preparation used on the pinto beans. Not only did the flavor of the bean shine through, they were not laden with lard or smothered in sauce, cheese, or salsa. They were perfectly plain. And in combination with the fantastic cheese enchilada and the rich pozole, they were the “time out” place my taste buds craved.

So then I started thinking about other dishes that possess the same qualities as these beans. And I realized that sides like potatoes (mashed, baked, boiled or roasted), rice, pasta and the like are all “time out” places for our taste buds. And even though these dishes might be topped with some kind of gravy, sauce, condiment, or dressings, they still possessed the underlying bland flavor that is necessary for our taste buds to appreciate the more exotic flavors featured in other dishes.

And yes I know what some of you are thinking. It took you until age 71 to figure this out? Well yes, I guess it did! I think I knew at a sub-conscious level that I was slightly off track in some of my thinking. But until New Mexico, I hadn’t had a lesson in perfect meal planning presented to me in such a clear and precise manner.

Now what this all means for me, is that I have been over achieving when it wasn’t necessary. That always striving to find a new and exciting way to feature a potato, for example, is not always the best choice. Or when I do serve a fancy main and side dish, my veggie or salad should be very simply prepared. I think this will not only free up some of my time, it will also make for more enjoyable meals.

In much the same way you can’t tell a bed by its covers, you are not going to know if this spin on meal planning works for you, until you give it a try. And speaking of trying things, I hope you enjoy this recipe for delicious pinto beans. The flavor is not going to scream “I’m a star” at you when you bite into them. But rather the flavor will seduce you into enjoying the more predominant flavors featured in the other dishes being served. But never fear; your taste buds will lead you back to the beans over and over again throughout the meal. It’s as inevitable as rain in the spring.

  • 2 c. dried pinto beans
  • water
  • 1 tsp. kosher salt
  • a few grinds of freshly ground black pepper
  • pinch white pepper
  • 1 tsp. sugar
  • 1 tsp. granulated garlic
  • 1 T. vegetable oil

Spread the beans out in a baking pan. Discard any foreign matter such as small rocks, bits of dirt, or shriveled beans. Rinse the beans under cold water. Place in a bowl and cover with water by about 4 inches. Soak at room temperature or in your refrigerator for at least 8 hours or overnight. Thoroughly rinse the beans before proceeding. (If pressed for time, place the beans and water in a sauce pan, bring to a boil, remove from heat, cover, and let stand for 1-2 hours. Thoroughly rinse the beans before proceeding.)

Place in a large covered sauce pan. Add enough water to cover by about 2 inches. Bring to a boil; reduce heat to low, cover, and simmer for 1 hour. Stir the beans often as they cook and add water as needed. After the first hour, add the salt, black pepper, white pepper, sugar, granulated garlic, and oil. Continue to simmer for another hour or until the beans are very tender and the water has reduced to the consistency of thick gravy. (If the beans are too runny, remove the lid and let simmer until they reach the desired consistency.) Adjust seasonings and serve whole. (None of that mashed action for these beans!)

 

ROASTED VEGGIES WITH LEMON GARLIC AIOLI

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So OK, most of you already know that roasted veggies are the greatest culinary breakthrough since polenta was introduced into mainstream American cooking. And of course, unless you happen to be from another planet, you also know that veggies when roasted are as universally revered as Boris Badenov and Natasha Fatale! It’s just an accepted culinary fact. (Not that Boris and Natasha are edible, you realize. But you must admit they are about as delectable as your favorite apple pie!)

But if you happen to be one of the few who are unfortunate enough to have no experience with roasted veggies, have I got a treat for you! Even if you do know roasted veggies as well as you know your mailman or milkman (no implication of wrong doing intended) this Lemon Garlic Aioli recipe from Melissa Clark will lift even the already magnificent roasted veggie to a new high!

And for being an aioli that you make from scratch rather than starting with a mayonnaise base, it is really quick and easy to prepare. Plus you can make it up to three days in advance. Wee ha……

So I guess the only thing left to say is that I hope you give this recipe a try the next time you roast veggies. I love to serve this dish as an appetizer, but it would work just as well as a veggie side dish.

But wait – there is one other small little thing I should warn you about before I send you off to the kitchen to warm up your blender. This aioli is so amazing, that people have been known to take one bite, throw back their head, and howl in delight. They have also been known to sputter OMG three times in a row. If either response happens, do not be too concerned. They will soon recover and return to their natural apathetic selves as soon as their equilibrium returns.

Aioli Ingredients:

  • 1-2 garlic cloves (I use 1 medium)
  • 1 tsp. lemon juice or more to taste
  • ⅛ tsp. fine sea salt or more to taste
  • 1 large egg, room temperature
  • 1 lg. egg yolk, room temperature
  • ¾ c. extra-virgin olive oil

Suggested Veggies Ideal for Roasting:

  • beets, (any color) peeled and cut into 3/4-inch cubes
  • romanesco, cut into bite-sized florets
  • broccoli, cut into florets and the stems (after they have been peeled), cut into bite-size pieces
  • cauliflower, cut into bite-size florets
  • sweet potato, peeled, halved, quartered lengthwise and cut into 3/4-inch cubes
  • eggplant, cut into 1-inch squares
  • red, orange, or yellow peppers, cut into 1/2-inch wide pieces
  • broccoli rabe/rapini, cut into even sized portions, leaves and stems still attached (no need to peel the stems)
  • whole button mushrooms or large slices of portabella mushrooms
  • zucchini or other summer squashes, cut in half lengthwise and then into 3/4-inch long pieces
  • pea pods

Aioli Directions:

Grate the garlic clove(s) directly into your blender or food processor. Add lemon juice and salt; let sit for a couple of minutes. Add eggs and blend until combined. With the blender running, slowly add the olive oil in a thin, steady stream. Taste for seasoning and add more salt or lemon juice as needed. Can be prepared up to 3 days in advance.

 

Roasted Veggie Directions:

  • extra virgin olive oil
  • kosher salt
  • freshly ground black pepper

Place vegetables on rimmed baking sheets according to how long each needs to bake. (See chart below)

(Veggies with about the same baking time can be placed on the same sheet. I tend to keep each variety separate so I can remove the veggies individually if necessary and keep them separate for plating.) Drizzle all the veggies with just enough olive oil to moisten, and sprinkle with salt and pepper. (You don’t want too much olive oil or your veggies will taste greasy.)

Roast in a pre-heated 425 degree oven for the time reflected below or until they are fork tender. Turn the veggies periodically while they are roasting. Remove from oven and cool to room temperature. Arrange on platter and serve with the aioli on the side.

Approximate Roasting Time for Veggies: (watch the veggies carefully because every oven and veggie is different)

  • beets – 40 to 50 minutes
  • petite carrots – 40 to 50 minutes
  • romanesco – 20 to 30 minutes
  • broccoli – 20 to 30 minutes
  • cauliflower – 20 to 30 minutes
  • sweet potato – 20 to 30 minutes
  • eggplant – 20 to 30 minutes
  • red, orange, or yellow peppers – 15 to 20 minutes
  • broccoli rabe/rapini – 15 to 20 minutes
  • whole button mushrooms or large slices of portabella mushrooms – 15 to 20 minutes
  • zucchini or other summer squashes – 15 to 20 minutes
  • peapods – 15 to 20 minutes

 

 

 

BRAISED KALE WITH BACON AND GARLIC

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When I first started working with kale I was amazed how fast it went from looking like too much to wondering if it was enough! Somehow I didn’t think it would shrink like spinach or other greens when cooked. Well – silly me! It can perform the ritual shrinking act just as well as any other cooked green – thank you very much! So this recipe, even if it starts with 6 cups of chopped kale only feeds 2 people, and then one of them is going to be kind of short-changed. (Sorry Mr. C., but I so does love me my greens.)

Of course, knowing that all of you who read my blog are super intelligent and can easily double, triple, quadruple, etc. a recipe, I leave it to you to figure out a) how many people you are going to be serving, and b) if there is a greens piglet like me at table. If so, then of course you should fix an entire portion just for them. And why is that you ask. Well, after you have tasted this braised kale, you will understand that to a greens lover, eating kale fixed this way approaches nirvana. (Nirvana: a state of perfect happiness) So take a clue from this Buddhist concept, and transcend yourself into your happy place by partaking of this delicious and nutritious dish at your earliest convenience. You will not only love yourself, (and isn’t that special), but your family will think you the greatest. (My aim is to help you achieve your own personal best.)

So get thee to the store for some organic kale, some bacon (who cares if it’s organic – it’s bacon for God’s sake), and whip up a batch of this healthy and delicious veggie dish. You will not be disappointed, unless you don’t fix enough that is. So plan well and enjoy every mouth watering bite. (And BTW: if you can stay out of the kale while it is cooking, you are a far better person than I am. Just sayin’!)

  • 1-2 thick slices of meaty bacon, chopped
  • 1 garlic clove, minced
  • 6 c. rough chopped kale leaves (stems removed and thoroughly washed)
  • 4 green onions, thinly sliced
  • 1 c. chicken stock
  • tiny pinch crushed red pepper flakes
  • kosher salt
  • freshly ground black pepper

In a large heavy covered skillet, cook the bacon over medium heat until crisp. Remove from pan and let drain on a paper towel. Add the garlic to the fat remaining in the skillet and cook for one minute. Add the kale, green onions, chicken stock, red pepper flakes, and simmer, covered, for 10 minutes, or until the kale is wilted and tender. Remove the lid, add the reserved bacon, and continue to simmer until most of the liquid is evaporated. Season with salt and pepper and serve immediately.

 

 

YUKON GOLD AND SWEET POTATO GRATIN WITH MANCHEGO CHEESE

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I love regular old fashioned potatoes cooked any old way. Mr. C on the other hand, does not. But he does love sweet potatoes as much as I do. So when I had four Yukon Gold potatoes and one large sweet potato on hand that really needed to be eaten, I immediately went into research mode. I started investigating the possibility of combining members of the Solanaceae or nightshade family with a member of the Convolvulaceae family in the form of a gratin. But would that be like asking the Hatfield’s and the McCoy’s to sit down to Sunday dinner together? The thought did arise.

My saner side soon disqualified my concern as ridiculous (yah think?) and I proceeded to seek out the perfect gratin recipe featuring tubers* and tuberous roots.

I found several recipes that looked good to me, but none that looked perfect. So I made a few changes, additions, and replacements here and there using several of the recipes I found, and came up with this version.

We both loved the gratin. The potatoes each had a definite texture of their own, and the Manchego cheese paired with the fresh thyme gave the whole dish a light savory flavor. A perfect entrée side dish when served with a mild flavored meat, chicken, or seafood.

And I do believe that those of you with small children or family members who disdain even the thought of sweet potatoes, could get this dish past the discriminating palates of even your most picky eaters. Just don’t tell them what’s in the gratin. Or, if you must tell them something, tell them it’s basically macaroni and cheese, but made with potatoes instead of pasta. That should do the trick!

*potatoes are technically tubers, not roots; while sweet potatoes are tuberous roots (some distinction, right?)

  • 2 T. butter, plus more for greasing the casserole pan
  • 1 lb. Yukon gold potatoes (about 4 medium sized), thinly sliced (peeled or not peeled, your choice)
  • ¾ lb. (about 1 good sized) sweet potato, peeled and thinly sliced
  • 1 loosely packed cup of grated Manchego cheese*
  • 1 medium sized shallot, thinly sliced
  • 1 garlic clove, pressed
  • 1 tsp. fresh thyme leaves, chopped
  • 1½ tsp. kosher salt
  • freshly ground black pepper
  • pinch ground nutmeg
  • 1 c. whole milk
  • ½ c. whipping cream

Liberally butter a covered casserole dish. Layer the potatoes on the bottom of the prepared dish, overlapping each slice by half. Alternate each layer with a different kind of potato. When the first layer of potatoes is complete; sprinkle with some of the cheese. Repeat until all of the potato slices and cheese are in the casserole pan.

Melt the 2 tablespoons butter in a saucepan. Add the shallot and cook for about 2 minutes, or until translucent. Add the garlic and cook for one minute. Add the thyme, salt, pepper, nutmeg, and milk. Bring to a boil; then carefully pour the hot liquid over the potato slices. Press the potatoes down with a fork or whatever cooking implement works best for you. Cover the casserole pan and bake in a pre-heated 400 degree oven until the potatoes are almost tender and the milk is almost absorbed, about 45 minutes. Uncover and pour the cream over the top.

Return the casserole to the oven and bake uncovered for about 20 minutes or until the top is golden brown in spots and the potatoes are fork tender. Remove from oven, cover, and let sit for at least 10 minutes before serving.

*Manchego cheese is made from the milk of sheep of the Manchego breed. To be true “queso Manchego”, the cheese must come from the La Mancha region of Spain. Luckily Manchego (the real deal) can be purchased at Costco. (That’s a very good thing for us, because it’s Mr. Cs favorite cheese and he nibbles (and I use the term loosely) on it almost every day.)

KALE SALAD WITH DRIED CRANBERRIES, PUMPKIN SEEDS, AND POPPY SEED DRESSING

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(Yes, that’s me getting all the food, including this salad, set out for our 34 guests last Sunday. For more information about vocal jazz home concerts, visit us at jazzvox.com)

So as many of you will suspect after reading the list of ingredients for this salad recipe, this is a knock off on the kale salad kit you can buy at Costco or in the produce section of most large grocery stores. At home I hardly ever use salad kits, but when we are traveling in our enormous 15.7 foot (interior space) trailer, we buy salad kits because it just makes sense to do so. (My trailer refrigerator is actually good sized, but there is still only so much room.) So while trailering, salad kits are a real boon towards keeping us closer to our normal practice of eating salads as often as possible. And believe me, when we travel we need all the help we can get, nutrition wise that is. We tend to allow ourselves more guilty pleasure foods when we are far away from home and our bathroom scale. (Jalapeño Cheetos is just one example of the type of food we allow ourselves too often when we are on vacation.) Ahhhh, the memories! But back to reality and this post…

With every dinner, whether I am at home or cooking in my trailer, I try to serve at least one item with some crunch to it. (And no, Cheetos don’t count, even if you are on vacation!) So for the pre-concert JazzVox meal this past Sunday, I served this very crunchy and healthy salad to our guests. Everyone seemed to enjoy the flavors and several people requested the recipe. So dear friends, here is my take on a salad that just smacks of trying to do the right thing for your body. Easy to prepare – yes; healthy – yes; can be prepared ahead of time – yes. All the right requirements! Plus, the 4 components of this salad (the veggies, dressing, cranberries, and seeds) can be stored for more than one meal. Just keep the cut veggies separate from the salad dressing, dried cranberries, and pumpkin seeds. Then just before serving, combine whatever amount of greens, dressing, cranberries, and seeds you need, and save the rest for another meal. Easy peasy!

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I also learned about another way to use this lovely combination of fresh veggies from our good friend Jim. They can be stir fried for a fabulous warm side dish. Just sauté the veggies in a small amount of good olive oil just until they are crisp tender. Then give them a nice sprinkle of kosher salt and freshly ground pepper, and finish with a small drizzle of balsamic vinegar. Or in place of the balsamic vinegar, pour on a small amount of an Asian salad dressing and Mae Ploy Sweet Chili Sauce. Stir until all the veggies are evenly coated. Serve both of these variations hot out of the pan. Thanks Jim for these wonderful suggestions.

So next time you need a wonderful crunchy veggie salad, or a delightful and healthy veggie side dish, give these recipes a try. I guarantee you will enjoy every nutritious bite.

  • 2 c. chopped curly kale, massaged (see instructions and information below)
  • 2 c. thinly sliced red cabbage
  • 2 c. thinly sliced napa cabbage
  • 1 c. chopped broccoli
  • 4-5 Brussels sprouts, cut in half and then thinly sliced
  • 1 medium carrot, cut into matchsticks
  • 4 green onions, finely minced
  • ½ c. dried cranberries
  • ½ c. pumpkin seeds

Combine the kale, cabbages, broccoli, Brussels sprouts, carrot, and green onions in a bowl. Add enough salad dressing to just moisten the veggies. (Remember, you can always add more dressing if needed, but it’s darn hard to fix a salad that has been over dressed.) Just before serving, stir in the cranberries and pumpkin seeds.

Salad Dressing:

  • 3 T. apple cider vinegar
  • 2 T. fresh lemon juice
  • 4 tsp. Dijon mustard
  • 2 T. honey
  • 1 T. poppy seeds
  • ¼ tsp. kosher salt, or more to taste
  • freshly ground black pepper
  • ½ c. extra virgin olive oil

Whisk all the ingredients together and store in the refrigerator overnight. Bring to room temperature and whisk thoroughly before using in moderation on this or any of your favorite green salads or cole slaws.

Massaged Kale:

Remove the fibrous ribs, wash, dry, and chop the kale into small pieces. Rub the kale pieces together with your fingers for about 2 minutes or until the leaves turn a darker color as the tough cellulose structure breaks down. Massaging kale actually eliminates the bitter taste making it a perfect green for almost any salad.

ROASTED CARROTS WITH A HONEY BOURBON GLAZE

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I don’t like cooked carrots. Never have. Yet I cook with carrots all the time when I make the likes of soup, stew, or pot roast and thoroughly enjoy the experience. I just don’t like cooked carrots when they are simply steamed and served on the naked side. (You know, with just a thin covering of butter, salt, and pepper.)

But yesterday, I needed a simple veggie dish that had some color. And if for no other reason than the color itself, carrots are a Godsend when it comes to presentation. Of course, the fact that they also happen to be good for us and dirt (organic dirt of course) cheap doesn’t hurt!

What I wasn’t prepared for yesterday when I tasted one of these babies was my own culinary reaction. I liked them! What? How could this be? Well first of all, they were oven roasted. And what veggie doesn’t profit from being slathered in olive oil and baked in an oven at a high temperature? The outside caramelizes and the inside becomes tender and sweet. Then to take the lowly roasted Daucus carota and introduce it to a glaze made with butter, honey, and bourbon – well simple words do not do justice to the end result.

All I can say is, if you are already a carrot lover, good for you and enjoy the recipe. If however, cooked carrots have never rocked your universe, do yourself a favor and give this recipe a try. Roasted carrots will never replace Mocha Chocolate Cake (my next recipe to be posted) as the sweetest treat around, but I can promise you that these carrots have about as much in common with a steamed carrot as Spam has with Black Forrest ham!

  • 2 lbs. baby carrots (cut larger pieces in half lengthwise) or 2 lbs. peeled carrots cut about ½ inch thick on the diagonal
  • 2-3 tsp. extra virgin olive oil
  • 1 tsp. kosher salt
  • freshly ground black pepper
  • 2 T. unsalted butter
  • 2 T. bourbon
  • 2 T. honey
  • 1 T. water
  • 1 T. minced fresh parsley, garnish, opt.

Place carrots in a bowl. Stir in the olive oil, salt, and pepper. Toss well to coat. Place in a single layer on a foil lined baking pan and bake in a pre-heated 450 degree oven for about 20 minutes or until the carrots are crisp tender. Meanwhile, melt the butter in a small saucepan over medium-high heat. Remove from heat, and stir in the bourbon, honey, and water. Return to heat, and bring to a boil, stirring occasionally. Reduce heat to medium, and cook for about 5 minutes or until mixture is syrupy. After carrots have baked for 20 minutes, remove the pan from the oven, and pour the honey syrup over all. Toss gently to coat. Return to oven and bake for an additional 7-10 minutes or until the carrots are tender. Remove from oven, taste one, and add a sprinkle of kosher salt (if necessary) and the minced parsley for pretty. Serve hot or at room temperature.

 

 

 

 

COLLARD GREENS WITH SMOKED PORK HOCK

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So I know you are asking yourself, what someone who was not born in the true South could possibly know about cooking collard greens. Well, I must admit that I knew next to nothing about the cuisine of the South until I started doing some serious study on the subject. And over the years I have learned a lot. And I must say, if there is anything finer than White Cheddar Cheese Grits (thank you Eden), Shrimp Gumbo or my new recipe for Collard Greens with Smoked Pork Hock, then I do declare, someone step up to the line (the Mason Dixon line of course) and show me the error in my thinking! Until then, I’m tellin’ you true. You can unassailably bet your best corn bread recipe on the fact that I am going to continue researching and publishing recipes that fit the category “all food Southern”. Because all you all, Southern food is the bomb!

So next time you want to fix a big old pot of “good for you” and “really tasty”, get yourself to your local market and buy yourself some collard greens. I am positive you, your family, and your friends are going to thoroughly enjoy this quintessential Southern dish.

  • 1 T. extra virgin olive oil
  • 1 med. onion, diced
  • 3 garlic cloves, finely minced
  • 2 c. chicken broth
  • 1/8 tsp. red pepper flakes (or more to taste)
  • freshly ground black pepper (not too much)
  • 1 smoked pork hock (I prefer to use Sunny Valley Smoked Pork Hocks obtained in our area at Haggen’s Market)
  • 2-3 bunches collard greens (depending on the size of the bunches)
  • pinch of sugar, if required
  • hot sauce on the side, opt.

In a large covered pot, add the olive oil and the chopped onions; sauté until tender. Add the garlic and continue cooking for a minute or until the garlic releases its aroma. Add the chicken broth, red pepper flakes, pepper, and pork hock. Bring to a boil, reduce heat, cover, and simmer gently for about 45-60 minutes. (The simmer time helps the broth take on the delicious, smoky flavor of the meat!)

Meanwhile, remove the center stems of the collard greens by holding the leaf in one hand and stripping the leaf down with your other hand. (Tender young leaves don’t need to be stripped.) Stack 6 to 8 leaves on top of one another, roll up, and slice into ½-inch thick slices. Then cut those slices in half. Wash the collard greens thoroughly, drain and set aside.

When the broth has finished simmering for about an hour, add the cleaned and sliced collard greens. Cover the pan and cook on med-low heat until the leaves are tender, about an hour and 45 minutes. Stir once or twice during the cooking process. (You basically want to slowly cook the greens in the flavorful broth. They will wilt down as they cook.) After about an hour and 15 minutes, remove the pork hock from the pan and allow it to cool to the point where you can remove the meat from the bones, fatty and connective tissue without burning your fingers. Chop or shred the meat into bite sized pieces and add back to the pot. When the greens are tender, adjust the seasoning (including a pinch of sugar if the greens are particularly bitter) and serve piping hot.

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Note: I like to serve the collard greens in individual little bowls so everyone gets their share of the greens and the amazing liquid. I then pass around chunks of nice crusty bread or the more traditional corn bread to mop up the potlikker. The savory broth (or “potlikker” as we from the south like to call it) is an important part of the whole quintessential “collard” experience.

And OK, for those of you who know me, you know that my “south” is really the southern part of Bellevue, Washington where I lived for most of my adult years. That qualifies as “south”, doesn’t it?

Additional Note: Smoked turkey legs or wings can be used in place of the pork hock, but they are terribly hard to find.

For more Southern recipes, please look under the category “Southern Cuisine” on this site.

 

BRUSSELS SPROUTS IN A BACON AND BALSAMIC VINEGAR GLAZE

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I have to admit, Brussels sprouts have never been Mr. Cs favorite veggie, in fact, quite the opposite. But there is one sure way I know of to dress up an otherwise healthy and unpalatable vegetable (Mr. Cs description), and that my dear friends is by adding bacon. Bacon is the universal food group that makes just about anything taste better. (I call it a food group, because in my opinion it deserves its own place in the food spectrum!)

So when I stumbled on this recipe from Paula Deen, I just had to give it a try. Well, boy howdy, what a little bacon, balsamic vinegar, and a few other ingredients can do for the lowly Brussels sprout is nothing less than magical. (We actually had Brussels sprouts at our good friends Ken and Christine’s place on Thanksgiving which prompted me to go on line in search of Brussels sprout recipes that I thought Mr. C would appreciate). Thanks dear friends for the push in the right direction.

So if you too are a little apprehensive about presenting your family and friends with lovely little Brassica oleracea var. gemmifera, give this recipe a try. I’m telling you, it has made a believer out of both Mr. C. and me. Thank you Paula Deen!

  • 5 slices lean thick sliced bacon, chopped
  • 1½ lb. Brussels sprouts, quartered
  • 1 T. extra virgin olive oil
  • ½ tsp. kosher salt
  • freshly ground black pepper
  • ¼ c. balsamic vinegar
  • 1 T. firmly-packed brown sugar
  • ½ tsp. Dijon mustard

Cook the bacon until crisp in a large skillet. Remove the bacon and drain on paper towels. Keep the bacon fat. Meanwhile, combine the Brussels sprouts, olive oil, salt, and pepper in a large bowl. Place on an aluminum foil covered baking sheet and bake in a pre-heated 400 degree oven until tender, about 20 minutes.

While the Brussels sprouts are baking, add the vinegar, brown sugar, and mustard to the reserved bacon drippings in the skillet. Cook over medium-high heat, stirring frequently, until the mixture is reduced by about a half, about 6 minutes. When the Brussels sprouts come out of the oven, add them to the vinegar mixture. Toss gently to coat. Add the reserved bacon. Serve immediately.

 

DRIED CORN CASSEROLE

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This recipe comes from my maternal grandmother. It was always one of the “sacred side dishes” served for both Thanksgiving and Christmas dinner when I was growing up. And as a young adult starting my own traditions, I always served this dish or carried it with me if I was not the hostess. For one thing, the taste is completely unique. (I like that!) And truly, what’s not to like when you glance at the ingredients? And you’re right. My grandmother didn’t use Italian bread crumbs. But you know that most of the time I simply can’t leave a recipe alone, even if said recipe is a hand down from my own grandmother! (Doesn’t speak too highly of my character, now does it?) Anyway, character flaws aside, please trust me when I say that this corn dish is really, really tasty.

Drying the corn imparts a rich, nutty flavor to the corn. In essence, this casserole is a corn pudding. Easy to prepare and serve. Over the years I have made a couple of changes that I feel even make the casserole more appealing. I prepare the dish and then set it aside for a couple of hours to allow the corn to reconstitute a bit. This results in a more tender corn kernel and an overall softer finished product. I also don’t add extra salt to the dish. There is plenty enough salt in the bread crumbs and of course in the cheese.

Although the prep time on this dish is low, it’s best to dry the corn well ahead of when you will actually need it. Then all that’s left is a little cheese grating action and your casserole is assembled in no time flat. Set it aside, then bake it off, and you have yourself a delicious and totally different take on corn pudding. Thank you grandma Kléber for this recipe and for all the love you gave me as a child. (And yes, I know grandma can hear me even as I think about what I’m going to write. She almost always knew what thoughts were percolating in my brain before I did! Why should it be any different now just because she’s in heaven?)

  • dried corn (see drying instructions below)
  • ½ c. dried bread crumbs (I use Italian dried bread crumbs)
  • 2 c. grated sharp cheddar cheese
  • roughly 3½ c. milk (your choice)
  • dried parsley
  • 1 T. butter

Lightly butter a 2-3 quart covered casserole dish. Pour half the dried corn in bottom of dish. Cover with half the bread crumbs and half the cheese. Layer remaining corn, bread crumbs, and cheese in same order. Pour in enough milk to cover all the contents. Sprinkle lightly with parsley and dot with butter.

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Cover and allow to sit for about 2 hours before baking in a pre-heated 350 degree oven for 30 minutes. Remove cover and bake for an additional 30 minutes. Serve warm.

Dried corn:

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Place 2 lbs. frozen corn kernels on 1 large or 2 small baking sheets (the kind with a rim) in a single layer. Dry the corn by baking it in the oven on the lowest temperature setting until there is no moisture left in the kernels. Turn occasionally. (It could take as many as 16 hours to dry out the corn completely.) When dry, the corn kernels should resemble grape nuts. (Different color, but you get the picture.) Store the dried corn in an airtight container. No need to refrigerate or freeze.

BRAISED GREENS

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You know how some things are just meant to be; well this recipe from Sunday’s Pacific NW section of the Times was right there when I needed it. I had just gotten back from the grocery store with a big old plastic container of “Super Greens” and no real inspiration for how I was going to use them. When low and behold, I opened the NW section and there was the perfect answer to my dilemma. And when I say perfect, I mean perfect!

Now you need to know that Mr. C and I both love us our greens. But sometimes fixing greens can take time. Not this recipe. It’s almost ready to serve before it’s started! The only change we both agreed would be wonderful was the addition of a few toasted pine nuts. Some might consider pine nuts gilding the lily, but we are both willing to give it a try anyway. (Actually, adding the pine nuts was Mr. Cs idea. He may not know how to cook, but he sure knows how to eat!)

So thank you Vios Café for sharing this wonderful and easy recipe. I can’t think of any other veggie dish that is as delicious and good for us as this lovely way to fix a variety of greens. This recipe is now number one on the Chez Carr cavalcade of edible hits. So give it a try. You will be amazed just how good a few leaves can taste. Michael Pollan* would be so proud!

  • 2 T. + a drizzle of extra virgin olive oil, divided
  • 1 large garlic clove, thinly sliced
  • pinch of red pepper flakes
  • 10-12 oz. roughly chopped braising greens (red or green chard, mustard greens, tat soi (Spinach mustard), lacinato kale, arugula, spinach, etc.)
  • kosher salt, to taste
  • 2 T. cold water
  • fresh lemon juice, to taste
  • a few toasted pine nuts, opt.

Heat the 2 tablespoons of olive oil to medium in a large covered fry pan. Add the garlic and pepper flakes and sauté for 30 seconds just to infuse the oil with flavor and soften the garlic. Add the greens and sauté until they begin to wilt, about 2 minutes. Season lightly with salt, add the water, stir to mix and cover tightly. Cook until the leaves are tender, about 3 minutes. Remove the lid and continue to cook until all liquid evaporated. Drizzle with a small amount of olive oil and a squeeze of fresh lemon juice. Serve with a few pine nuts sprinkled on top. Serves 2 (barely)

(And yes, the pan in the picture was full when I started. But as we all know, greens shrink when they are cooked.)

*Mr. Pollan is the author of “In Defense of Food” and a great proponent of eating as many leaves as possible.