Archive for the ‘Side Dish’ Category

Curried Red Lentil Fritters

January 3rd, 2017 4 Comments

  Fritter me this. You can make a flavorful mash of nearly anything then fry it up and call it a fritter.  British fritters are often coated in a batter before frying, but U.S. fritters mainly consist of main ingredient with some kind of binder (like egg, flour or cornmeal) then are deep fried or pan fried.  Fritters are hugely popular in Southeast Asia, combinations like squash, chickpea and green onion; or yam and banana; or squid dipped in batter; or a mixture of shredded

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Estonian Buckwheat Blinis

December 13th, 2016 3 Comments

  The Baltic Blitz continues… Blinis are a holiday treat in many traditions hailing from Eastern Europe and Russia.  In older times they were considered a symbol of the sun because of their round shape and were served at the end of winter to celebrate the coming of the new sun.  That ritual was eventually adopted by the Christians and is now known as ‘pancake week’ or ‘pancake day’ and blinis or pancakes are served on Shrove Tuesday (Mardi Gras) before Ash Wednesday.  

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Zeppelins

December 6th, 2016 2 Comments

  It’s been a very Baltic few months!   Zeppelins are adorable stuffed potato dumplings often served at Baltic holidays and they have the coolest name around.  We made these cuties for the Estonian Dinner last fall but I have to admit…I don’t have a Lithuanian grandmother therefore I really struggled with these stuffed dumplings.  Later I found some comfort to read online that other Zeppelin newbies have also struggled and I was not alone.   Though there are many versions,

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Curried Gratin

November 8th, 2016 No Comments

photo by David Cavagnaro Squash, potatoes, onions, coconut milk, herbs, chili and curry paste…that’s what I had so we’ll see where this goes.  It could be good.  This dish was an experiment on a chilly afternoon and though it probably dips into the ‘vague recipe’ territory, I think you can handle it.   A Gratin generally consists of root or firm vegetables with cream baked in a a shallow dish with a browned topping of breadcrumbs and/or cheese, or perhaps lately it’s morphing into just ‘something baked in a

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Squash Soup with Lemongrass and Corn

October 18th, 2016 2 Comments

  This is a full-flavored simple soup for a fall day, and especially great for the dreary chill that arrives in this part of the northern hemisphere as we shift into late October.  And it’s orange.  That should cheer up nearly anyone.     I roasted and froze corn in August and was happy to use it up in this soup.  Fresh corn would work well too—it might not have the roasty flavor but it would make a smoother puree than the

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Chicken Paprikash

October 11th, 2016 2 Comments

  Once in a while during my occasional extrovert phases I would love my hair to be this color of deep, rich, delicious, Carmine red.  I looked up the many shades of red to find the best name for this particular color of paprika and Carmine from the aluminium salt of carminic acid was the closest match.  This photo is of the sauce before the sour cream is added which gives it a lighter hue, then it becomes more like a Carnelian Red or Venetian Red.   You can also dye eggs

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Cauliflower Tabouli

September 6th, 2016 No Comments

  We recently spent a number of days at the Solarium Hostel in Ft. Collins, Colorado.  A tropical indoor commons, large shared kitchen, yoga in the basement, a stream and bike path in their back yard…this was a great place to hang out and meet people from around the world while making your breakfast before touring the breweries, eating at the pay-what-you-can FoCo Cafe, or heading to the mountains.  They even have adorable bikes you can rent for touring this

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Orange Ginger Slaw

August 24th, 2016 2 Comments

  A colorful and tasty salad for your dinner, yes, but first I need to show you a large grey cat.               I’m thinking of making a t-shirt or a poster of these paws, they’re perfect.   Scott and I were devoted dog lovers and this big dork of a cat showed us there could be another way, transformed our hearts.  Scott’s collies rescued a starving wisp of a kitten fourteen years ago and

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Quick-Pickled Vegetable Salad and Brining Vegetables

August 9th, 2016 No Comments

  These little veggies were served at the Seed Savers Conference dinner and have now been in my refrigerator for over two weeks….and they still look and taste fantastic!  Once again I set myself up for the situation where I didn’t know exactly what I would be making (I kept the menu rather vague listing a ‘Carrot Vegetable Salad with Toasted Cumin”) but I knew it would involve lots of local vegetables and a light vinegar dressing, so I started

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Kale Salad with Honeyed Shallots and Plums

July 26th, 2016 No Comments

  Another salad from Pascale Beale who I had the pleasure of meeting and experiencing her cooking class last fall.  This seemed like a good salad for the season as plums are beginning to roll in and at least some greens are holding their own.  Plums are one of my favorite fruits—their balance of toothsome tartness make them perfect for both sweet and savory moments.     From her beautiful book…   I used organic black plums in this version

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