Archive for the ‘Side Dish’ Category

Gluten Free Samosas with Pea, Potato and Green Mango

March 19th, 2012 3 Comments

    Too many times I have suggested to a client an interesting idea, and as it is leaving my mouth my brain is shouting, “Stop, you crazy woman! You don’t know how to do that!!” For example: My Mouth “‘Oh yes, we could serve Squash Soup using acorn squash for bowls to 125 people…in a barn.” My Brain, “Shut up!  Shut up!  Stop talking!  Delete!  Delete!”   More often than not these ideas were proposed by me so I have

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Squash Porridge

January 16th, 2012 1 Comment

    I’m so hungry! What can I make to eat? What’s in the Fridge? How many times do we ask this of ourselves each week…not having the brain power left to plan ahead, but desperately needing a quick meal because we forgot to eat breakfast?  Too many. Fortunately I have been cooking off the squash that is laying around from my fall binge at the farmer’s market. I roast a pile of it on one day and use it for

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Pinto Fuul

January 2nd, 2012 1 Comment

  If there is a highway that links Gluttony and Hunger, and if on that highway there is a small cafe that occupies the space halfway between Gluttony and Hunger, then on their handwritten menu would be Fuul. As we journey out of the holiday season and the heavy eating that goes with it, the butter and cheese and paté and dips and stuffing and gravy…. not unlike the bacchanalia and feasting of Mardi Gras or Carnival and waking up

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Sweet Potato Rutabaga Latkes

December 12th, 2011 1 Comment

Pancakes aren’t just for potatoes anymore.   I love potatoes, don’t get me wrong…but there is something endearing about the Underdog.  The humble rutabaga, or ‘Swede’ as the Brits call it, it has become a forgotten vegetable in our culture, looking huge and weird in the produce section like an ugly duckling. Rediscover those Roots, that’s what I say!  Taste the Tubers.. . . “…Prior to the introduction of the potato to the Old World, latkes were, and in some places

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Roasted Vegetables…and Fruit

November 20th, 2011 2 Comments

      That’s right, fruit. Here is one of my Rules of Thumb: If there is a technique that works for one thing, it might work on other things.  If you can roast wedges of potato you can probably roast beets, yams, celery, carrots, rutabagas, brussel sprouts, or onions.  If you can roast a mushroom you can also roast tomatoes, pears, apples, persimmons, a pineapple, blueberries, eggplant, or fennel bulb.   This rule of thumb doesn’t always work, but

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