Showing posts with label side dish. Show all posts
Showing posts with label side dish. Show all posts

Sunday, April 24, 2011

Oven Roasted Tomatoes

I love this recipe because a) it can help get rid of excess fresh tomatoes especially towards the end of the summer and b) the end result is versatile. By that I mean you can serve it as a side dish, or mash up the cooked tomatoes and serve it as an appetizer spread with a good rustic bread and a glass of red wine. Also, I've pureed the cooked tomatoes as the base for soup.


2 lb small to medium tomatoes - usually tomatoes on the vine
10 cloves of garlic, minced
2 tablespoons olive oil
3 tablespoons bread crumbs
Salt and pepper to taste

  • Preheat oven to 350 degrees.
  • Cut the tops off all the tomatoes and placed them in an ovenproof baking dish (not metal - glass or ceramic) that has been lightly sprayed or wiped with olive oil.
    • Sprinkle tops of tomatoes with garlic, then salt and pepper.
    • Next, drizzle olive oil over tops of tomatoes and then sprinkle with bread crumbs.
    • Bake at 350 degrees F for 45 minutes. Remove from oven and serve immediately as side dish or cool and use for other purposes such as appetizer or soup base.

      Wednesday, November 24, 2010

      Cranberry Sauce with Orange

      This recipe is my interpretation of Quick and Easy Cranberry Sauce over at Southern Cooking which is my go to place for down home recipes.


      2 packages of fresh cranberries, (12 ounces each)
      2 tsp freshly grated orange rind
      2 oranges
      1 1/3 cup granulated sugar
      2/3 cup brown sugar, packed
      1 tsp cinnamon
      1/2 tsp ground ginger

      • Rinse cranberries and pick over for leaves and stems. Set aside.
        • Grate orange rind before cutting and juicing oranges. Add enough water to juice to make 2 cups total.
        • Place orange juice/water mixture in large dutch oven. Add sugars and bring to boil so that sugars are dissolved.
        • Add cranberries, orange rind, cinnamon and ginger.  
        • Let mixture return to boil. Lower heat to simmer and cook, covered, for 12 minutes until berries have popped.
        • Cool and then place in dish and refrigerate overnight.

        Sunday, January 11, 2009

        Adult Macaroni and Cheese

        I call this "adult" macaroni and cheese because I usually make it with a cheese other than the standard cheddar - gruyere, emanthaler, parmesan, asiago. It makes a great side dish on a cold winter day!  This recipe is based on one from The New Basics Cookbook by Julee Rosso and Sheila Lukins with my own variations.


        1 pound penne or other pasta
        4 cups milk
        4 tbsp (1/2 stick) unsalted butter
        6 tbsp all-purpose flour
        1 tsp paprika
        Salt and pepper
        12 ounces cheese, grated


        1. Boil the pasta in a large stock pot with salted water.  Use the time alotted on the package but subtract one minute - you want the pasta to be slightly underdone.

        2. Drain the pasta and set aside in a large bowl.

        3. Preheat the oven to 350 F degrees.

        4. In a large sauce pan (or in a large microwave-safe glass measuring cup in the microwave), bring the milk to a boil and immediately remove from heat.

        5. Melt the butter in a large Dutch oven over low heat.  Add the flour and whist over low heat for about 5 minutes but make sure it doesn't brown.  Remove from heat.

        6. Add the hot milk to the flour mixture, and whist well.  Add 1/2 tsp of the paprika, season with salt and pepper, and return the pan to the heat.  Cook over medium heat, constantly whisting for about 5 minutes or until mixture thickens.  Remove from heat.

        7. Add the cooked pasta to the sauce.

        8. Butter a 13 x 9 x 2 glass baking dish or casserole and pour in the pasta/sauce mixture.

        9.  Sprinkle the grated cheese over the pasta and then sprinkle with the remaining paprika, salt and pepper.

        10.  Place the dish on a baking sheet and bake for about 20 to 25 minutes until hot.

        11.  Remove the dish and if desired, place under a broiler - watching constantly - until the top is golden brown, about 3 minutes.

        Serves 8.

        Variations: look for hard or semi-hard cheeses to use but I have also used some cream cheeses such as fontina.  When using a creamier cheese, I mix the cheese into the pasta instead of sprinkling on top.  Also consider using cheese combinations such as asiago and gorgonzola.  Another variation is to add a can of chopped, drained tomatoes to the pasta mixture as well as cooked mushrooms - the goal is to add items which won't contribute moisture to the dish and make it soupy.

        Monday, November 5, 2007

        Fancy Grits

        I don't know why or how I acquired this love of grits - being a Yankee boy from New York. But my recipe is not your standard method of serving grits. Most people unfamiliar with them are usually exposed at some Southern diner or truck stop where they are served for breakfast as a side dish to eggs, bacon, sausage, etc. The recipe below produces a rich and flavorful side dish to be served at dinner. I'll bet if you serve this your guests will never know what the main ingredient is!


        6 cups chicken stock
        1 bunch green onions, chopped
        5 mushrooms, sliced thinly
        1 1/2 cups Quaker® quick grits (do not use instant grits!)
        1/4 cup grated cheese (parmesan or romano)


        1. In a large saucepan bring the chicken stock to a boil.

        2. Slowly add the grits while stirring, otherwise they will clump up.

        3. Add onions and mushrooms. Cook covered on a low simmer for 10 minutes.

        4. Remove from heat, add cheese.

        5. Placed in a buttered casserole dish and bake in the oven at 400 degrees for 20 minutes.

        Serving: I usually serve this with chicken, gravy and cornbread.