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Time to Get the Carrots Glazing

YumSugar — Mon, 23 Nov 2009 16:15:48 -0800

Thanksgiving is one of my favorite holidays; however, eating the same dishes year after year can be a little monotonous, so this Thursday all the classics are getting a modern twist. Glazed carrots have always been an essential dish for my feast, but I crave more complex flavor. Pomegranate-balsamic glazed carrots fits the ticket perfectly.The sweet glaze combines honey, balsamic vinegar, and pomegranate juice. Topping the dish with fresh mint and a subtle touch of cayenne pepper balances the sweetness. Chopping the carrots requires some attention, but they can be prepped six hours ahead of time. This is a fast side dish and only requires about 20 minutes of cook time. Want a new glaze for your carrots? Then keep reading.

Hash It Out With Brussels Sprouts and Bacon

YumSugar — Mon, 23 Mar 2009 16:15:41 -0700

Everything tastes better with bacon and brussels sprouts are no exception. For some reason, I normally only have brussels sprouts at holidays meals, but this tasty vegetable beckons to be eaten more often.

With the cold front that came through San Francisco, it was a perfect weekend to test Tyler Florence's comforting brussels sprouts hash. The enticing recipe includes tender brussels sprouts, caramelized pearl onions, and crispy potatoes; the whole thing is topped with crunchy bacon and fresh parsley. A touch of briefly reduced balsamic vinegar finishes off the dish and provides a zingy bite that enhances the full, rich flavor of the hash. To get started on this scrumptious side dish, read more.

Brussels Sprouts and Bacon Hash
From Tyler Florence's Dinner at My Place

Ingredients

Extra-virgin olive oil
4 slices thick-cut bacon
4 fresh thyme sprigs
1 pound fingerling potatoes, cut lengthwise*
2 cups Brussels Sprouts, cut into thick slices
1/2 pound red or white pearl onions, peeled and cut in half
1/2 cup reduced-sodium chicken broth
2 tablespoon balsamic vinegar
1/4 bunch Italian flat-leaf parsley, roughly chopped

Directions

Set a large saute pan over medium heat and add 2 tablespoons of olive oil. Cut bacon into long, thin strips and add to pan with thyme. Cook for 5 to 7 minutes to render the fat. Remove bacon with a slotted spoon and set aside on a paper towel. Discard half of the fat in the pan.
To the remaining fat in the pan, add the potatoes and cook for one to two minutes. Add brussels sprouts and onions. Season with salt and pepper and cook until slightly browned. Add chicken broth and continue to cook for 3 to 5 minutes, until liquid has evaporated and vegetables are tender. Remove and discard thyme sprigs. Add vinegar and toss to coat. Cook until the vinegar has reduced.
Transfer to serving dish and fold in parsley and reserved bacon.

Serves 6-8 people.

*I substituted a yellow potatoes for fingerling potatoes, which I cut in 1-inch strips.

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All the News That's Fit to Eat - Nov. 19, 2008

YumSugar — Wed, 19 Nov 2008 12:30:37 -0800

How novices can put together a successful Thanksgiving. - Boston Globe
This year, give your guests something to talk about: unusual wines. - The Oregonian
At home with chef Tyler Florence in his new Mill Valley digs.- San Francisco Chronicle
For last-minute holiday help, consider calling one of these hotlines. - Chicago Tribune
What's the science to roasting a (nearly) perfect turkey? - Washington Post
The supporting star of Thanksgiving is the gravy; how to get it right. - New York Times
Pay a pretty penny for the newest wave of refrigerators, which claim to keep food fresh for longer. - Wall Street Journal
The US Department of Agriculture is finalizing parameters for organic milk. - USA Today
As a Thanksgiving guest, think of the host when considering which sides to bring. - Los Angeles Times

Source

Side Suitable For A BBQ: Cole Slaw

partysugar — Sat, 26 May 2007 01:18:31 -0700

Isn't cole slaw the quintessential American barbeque side? Served alongside sandwiches, burgers and ribs, this tangy salad is cool and refreshing. Simple to assemble and easy to take with you, its an ideal side dish for picnics and potlucks, and can easily feed a hungry crowd. If you shy away from cole slaw due to the mayonnaise in the sauce, try substituting rice vinegar instead! Make this scrumptious side for your next big bbq. Get the recipe now, read more

Cole Slaw
From Tyler Florence

1 head napa or savoy cabbage, shredded
4 carrots, shredded
2 Granny Smith apples, thinly sliced
1 medium red onion, thinly sliced
1 cup pecans, toasted and chopped
Leaves from 1 bunch fresh mint, for garnish
Dressing:
1 tablespoon Dijon mustard
1 teaspoon sugar
1/2 teaspoon cayenne
1/2 teaspoon ground cumin
3/4 cup mayonnaise or 1/2 cup rice vinegar
1 lemon, juiced
Kosher salt and freshly ground black pepper

Combine the cabbage, carrots, apples, onion, and pecans in a large bowl. Mix well with your hands and set aside.
In a small bowl, stir together the mustard, sugar, cayenne, cumin, mayonnaise or vinegar, and lemon juice until blended. Season with salt and pepper.
Pour the dressing over the cabbage mixture and toss well to coat.
Taste again for seasoning, then mound onto a platter and garnish with mint leaves.

Serves 6-8.

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Cince de Mayo Side: Corn & Black Bean Salad

partysugar — Sat, 05 May 2007 03:19:51 -0700

This super fresh and deliciously fragrant salad is a wonderful side dish to quesadillas, enchiladas, or carnitas. A tex mex delight, this recipe can be made with frozen corn or later in the summer with corn cut right off the cob. Bring to a potluck or picnic and make it a day in advance, so the flavors have time to meld together. I love this salad because it's super quick and involves minimal chopping- making it the ideal side dish that will serve a crowd. Other times I'll make it just for myself and store it in a big tupperware in the fridge and snack on it for several days in a row. Make it tonight or make it in two weeks - either way get the recipe now, read more

Corn & Black Bean Salad
From Guy Fieri

2 cans black beans, drained, about 30 ounces
1 can corn, drained
2 Roma tomatoes, diced
1/4 cup diced red bell pepper
1/4 cup diced red onion
1/4 cup diced green onions
1/4 cup diced pineapple
1/4 cup diced mango
1 tablespoon chopped cilantro leaves
1 jalapeno, seeded and minced
4 tablespoons sherry vinegar
Juice of 1/2 lime
3 tablespoons honey
1 tablespoons salt
1 teaspoon black pepper
Pinch ground cumin

Mix all ingredients in a bowl and refrigerate for at least 1 hour. Enjoy.

Serves 6-8.

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Hippie Side: Tabouleh

partysugar — Sat, 21 Apr 2007 03:19:19 -0700

In honor of tomorrow being Earth Day, I thought I would give you a healthy yet super tasty 100% vegan side dish. Tabouleh is a type of salad similar to couscous with a bulgar wheat grain that is typical of Middle Eastern cooking. It is usually served cold, and makes an excellent picnic-style side. The first time I ever tried it I was in France and was amazed by how delicious and fresh it tasted. I haven't had tabouleh as much as I would like, and will make it tomorrow to celebrate Earth Day. Pair with a spicy Moroccan style chicken, braised beef, lamb, or meaty mushrooms. For the recipe, read more

Tabouleh
Modified from The Savvy Vegetarian and Epicurious

1 cup bulgar wheat
1 cup boiling water
½ tsp salt
1/3 cup toasted pine nuts (toast in a dry frying pan or in the oven, med. low temperature and keep your eye on them)
1/4 cup currants, soaked ten minutes, and drained (Use raisins, if you can't find currants, but they're not as good)
¼ cup olive oil
1 clove garlic
2 large tomato, quartered, seeded and chopped, approx. 2 cup
1/2 cup thinly sliced scallions
2 cups finely chopped flat-leaf parsley
2 tablespoons slivered fresh mint leaves
1 to 1 1/2 cups canned garbanzo beans, rinse well
14. ¼ c. lemon juice
Salt and pepper to taste
Tender romaine leaves

Boil water. Add salt & bulgar. Remove from heat, cover, and let sit for thirty minutes.
Soak the currants, and toast the pine nuts.
Heat the olive oil on low, peel and mince the garlic, and heat in the oil for 5 - 10 minutes.
Whisk lemon juice into olive oil, and combine all ingredients.
Let it sit for at least 15 minutes.
Line a beautiful bowl with lettuce leaves, place the tabouleh in the middle.

Serves 6.

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Single Serving Side: Artichokes With Basil Mayonnaise

partysugar — Sat, 14 Apr 2007 01:38:19 -0700

Like asparagus, artichoke is a vegetable that is best eaten fresh and alone during springtime. Sure canned artichokes are one of my pantry staples, but there is nothing like pulling the petals off of a warmed artichoke and scraping the flesh off into your mouth. This flower like veggie is an ideal side with grilled meats and roasted poultry. Pair them with a delicious basil mayonnaise dipping sauce to add a touch of elegance to a simple side (I LOVE this sauce and if there is leftovers use it on sandwiches and in salads). Unless you get a hold of jumbo size, serve one artichoke per person. Make it now, read more

Artichokes With Basil Mayonnaise
From Bon Appetit magazine

1 cup mayonnaise
1/4 cup chopped fresh basil
1 tablespoon fresh lemon juice
1 garlic clove, minced
6 10-ounce artichokes, tips of leaves trimmed

Mix first 4 ingredients in medium bowl. Season with salt and pepper.
Cook artichokes, covered, in large pot of boiling salted water until tender when pierced with knife, about 45 minutes.
Drain well. (Basil mayonnaise and artichokes can be prepared 1 day ahead. Cover separately and refrigerate.)
Serve artichokes warm, at room temperature or chilled with basil mayonnaise.

Serves 6.

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Super Side for Spaghetti: Anchovy Butter Cheese Toasts

YumSugar — Thu, 04 Jan 2007 03:11:05 -0800

Don't get me wrong, I love garlic bread. There is something about toasted bread, melted butter and infused garlic that I can't resist. However for many reasons, sometimes I don't feel like eating garlic bread. Maybe it's because I don't want my hands to smell like garlic or my breath to stink when my husband comes in for a kiss. Whatever the reason, when I'm not in the mood for garlic bread I make a simple anchovy cheese toast. It's a great substitution due to the same crispy goodness and warm melting yumminess.

Don't get scared by the anchovies in this recipe's name. I've made these toasts more than once for my mom and she HATES anchovies. I told her they were called cheesy toasts and she has been insisting on these instead of garlic bread ever since. The fishy taste gets cooked out making them an ideal side for pasta for even the most pickiest of eaters. For the recipe, read more

Anchovy Butter Cheese Toasts
From Giada De Laurentiis

1/4 cup (1/2 stick) butter
4 anchovy fillets, drained, chopped
1 to 2 tablespoons chopped fresh Italian parsley
1 teaspoon chopped fresh thyme leaves
1 teaspoon minced garlic
1/2 teaspoon minced lemon zest
1/4 teaspoon dried crushed red pepper flakes
12 (2 by 1/3-inch thick) slices rustic crusty white bread
1 cup grated Provolone

Preheat oven to 425 degrees F.
Melt the butter in a heavy small skillet over medium heat.
Add the anchovies and stir until they dissolve, about 3 minutes.
Stir in the herbs, garlic, lemon zest, and crushed red pepper.
Arrange the bread slices on a large baking sheet. Brush with the anchovy mixture.
Sprinkle with the cheese.
Bake until the cheese melts and the bread is golden, about 10 minutes.
Cut the bread slices in halves and serve.

Makes 24 toasts.

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Our Favorite Sides

partysugar — Sat, 22 Dec 2007 04:01:31 -0800

You've probably noticed that we share a scrumptious side dish recipe every Saturday. Sides are a wonderful way to enhance a meal and round out a menu. When making side dishes I like to experiment with new flavors and reinvent old classics. I've looked back at all the dishes and picked out my top five. Here they are, starting in the top middle and moving clockwise:

How about you? What was your favorite side?

Tasty Tomato Side: Fusilli With Summer Tomato Sauce

partysugar — Sat, 21 Jul 2007 05:34:39 -0700

Part classic pasta with tomato sauce, part summer pasta salad, this easy side dish is super fast to make and divinely delicious. The no bake sauce comes together in minutes with the aid of your handy, dandy blitzing machine and the flavors of Italy are highlighted in a trio of colors. Do not serve this dish cold as tomatoes retain their fresh taste best in warm or room temperature sauce. If you have access to a variety of tomatoes, use a bunch of different kinds for layers of flavor. Serve with a chilled soup, grilled fish or pork, a juicy chicken, or a grilled steak sandwich. Take a look at the tempting tomato recipe, just read more

Fusilli With Summer Tomato Sauce
From Food & Wine magazine
Image Source

2 pounds ripe tomatoes (about 4), chopped
1 large clove garlic, minced
3 tablespoons olive oil
1 1/4 teaspoons salt
1/4 teaspoon fresh-ground black pepper
2/3 cup lightly packed fresh basil
1 pound fusilli
1/3 cup grated Parmesan cheese, plus more for serving

In a food processor or blender, combine the tomatoes, garlic, oil, salt, and pepper and puree. Add the basil and pulse just to mix.
In a large pot of boiling, salted water, cook the fusilli until just done, about 13 minutes.
Drain the pasta and toss with the sauce and the Parmesan cheese. Let sit for about 1 minute to allow the pasta to absorb some of the liquid. Serve with additional Parmesan.

Serves 4.

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