Side Dishes III of III
  • Recipes Index or More Side Dishes I or II







    Sugar Glazed Shallots and Garlic

    2 lbs (900 g) large shallots, peeled
    20 large cloves garlic, peeled
    1 cup (250 ml) chicken broth
    1 Tbs (15 ml) sugar
    Salt and freshly ground pepper to taste
    2 Tbs (30 ml) butter

    Place the shallots and garlic in a single layer in a shallow baking dish. Add the chicken broth and sprinkle the shallots and garlic with the sugar. Season with salt and pepper. Cover with aluminum foil and bake in a preheated 375F (190C) oven for 45 minutes. Remove the foil and stir gently. Bake an additional 30 minutes. Melt the butter in a large, nonstick skillet over moderate heat. Add the shallots, garlic, and any remaining cooking liquid. Saute, shaking the pan frequently, until the shallots and garlic are golden brown, 5 to 7 minutes. Serves 4 to 6.

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    Sweet & Sour Green Beans

    1 lb (450 g) green beans, trimmed
    3 - 4 slices lean bacon, chopped
    1/2 medium onion, chopped
    1 Tbs (15 ml) white vinegar
    1 Tbs (15 ml) sugar
    Salt and freshly ground pepper to taste

    Boil or steam the beans until tender but still firm, about 15 minutes. Drain and set aside. Cook the bacon in a skillet over moderate heat until lightly browned. Add the onions and cook until the bacon is crisp and the onions are tender but not brown. Remove from the heat and add the vinegar, sugar, salt, and pepper, stirring to dissolve the sugar and the brown bits on the bottom of the skillet. Pour the bacon mixture over the green beans and toss to combine. Serve immediately. Serves 4 to 6.

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    Chili Beans

    1 lb (450 g) dry red kidney beans
    1 medium onion, chopped
    2 - 4 cloves garlic, finely chopped
    1/4 lb (125 g) bacon, chopped
    1 Tbs (15 ml) chili powder, or to taste
    Salt and freshly ground pepper to taste
    1 cup (250 ml) red wine or chicken broth
    3 cups (750 ml) chicken broth
    1 can (16 oz, 450 g) chopped tomatoes

    Soak the beans in water overnight. Drain and combine with the remaining ingredients in a large pot. Bring to a boil and reduce the heat to low. Simmer covered for 4 hours, or until the beans are tender and the sauce has thickened, adding more chicken broth if necessary. Serves 6 to 8.

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    Basque Potatoes

    2 Tbs (30 ml) olive oil
    1 medium onion, chopped
    2 cloves garlic, crushed
    1 red or green bell pepper, seeded and chopped
    1/2 cup (125 ml) chopped parsley
    1 cup (250 ml) canned or fresh chicken stock
    Salt and freshly ground pepper to taste
    4 - 6 medium potatoes, thinly sliced

    Heat the oil in a large skillet over moderate heat and saute the onion, garlic, and bell pepper until soft but not brown, about 5 minutes. Add the parsley and broth and season with salt and pepper. Bring to a boil and remove from the heat. Layer the sliced potatoes in the broth in the skillet. Bring to a boil over moderate heat. Reduce the heat and simmer covered for 15 to 20 minutes, until the potatoes are tender. Pour a little of the cooking liquid over the potatoes when serving. Serves 4 to 6.

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    Grilled Eggplant and Mozzarella

    1 large eggplant, cut into 1/2-inch (1 cm) slices
    Salt
    1/2 cup (125 ml) olive oil
    3 Tbs (45 ml) balsamic or red wine vinegar
    2 cloves garlic, finely chopped
    1 tsp (5 ml) dried oregano
    Salt and freshly ground pepper to taste
    6 oz (175 g) mozzarella cheese, thinly sliced

    Sprinkle both sides of the eggplant slices lightly with salt and place between layers of paper towels. Let stand for 1 to 2 hours, rinse, and pat dry. Combine the olive oil, vinegar, garlic, oregano, salt, and pepper. Place the eggplant slices on a grill over moderate heat and baste with the oil mixture. Turn and baste frequently until lightly browned, about 8 minutes. Top each slice with a slice of cheese and grill an additional 2 minutes, until the cheese begins to melt. Serves 4 to 6.

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    Braised Lettuce with Peas and Lemon

    1 Tbs (15 ml) olive oil
    2 shallots, finely chopped
    1 head Boston lettuce, quartered
    1 cup (250 ml) chicken broth
    1/2 tsp (2 ml) dried thyme
    1/2 tsp (2 ml) sugar
    2 cups (500 ml) frozen peas, thawed
    1 tsp (5 ml) grated lemon zest
    Salt and freshly ground pepper to taste

    Heat the oil in a large skillet over moderate heat. Saute the shallots until tender, about 5 minutes. Add the lettuce, chicken broth. thyme, and sugar and simmer covered over low heat for about 5 minutes, until the lettuce is tender. Add the peas and cook an additional 5 minutes. Add the lemon zest, salt, and pepper, and serve immediately. Serves 4 to 6.

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    Puerto Rican Potato and Carrot Gratin

    1 lb (450 g) potatoes, peeled and quartered
    1 lb (450 g) carrots, cut into 1-inch (2 cm) pieces
    2 eggs, hard-cooked, peeled, and chopped
    1/2 cup (125 ml) milk or half and half
    2 to 4 Tbs (30 - 60 ml) butter (to taste)
    Salt and freshly ground pepper to taste
    1/4 cup (60 ml) bread crumbs

    Boil the potatoes and carrots in salted water until tender, 30 to 40 minutes. Drain and mash or put through a food mill or potato ricer. Add the eggs, milk, butter, salt, and pepper, and mix well. Grease a 2-quart (2 L) baking dish and sprinkle half the bread crumbs on the bottom. Spoon the potato mixture into the baking dish and top with the remaining bread crumbs. Bake in a preheated 375F (190C) oven for 15 minutes. Serves 6 to 8.

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    Stuffed Artichokes

    4 - 6 artichokes, trimmed
    1 cup (250 ml) bread crumbs
    1/4 cup (60 ml) grated Parmesan cheese
    1/4 cup (60 ml) chopped parsley
    2 cloves garlic, finely chopped
    1 rib celery, finely chopped
    2 Tbs (30 ml) capers, chopped (optional)
    1 Tbs (15 ml) chopped anchovies or anchovy paste (optional)
    Salt and freshly ground pepper to taste
    Olive oil

    Steam or boil the artichokes for 15 minutes. Drain and cool. Scoop out and discard the central leaves and chokes. Combine remaining ingredients except for the olive oil in a small bowl and fill the artichokes with the mixture, filling the center and forcing the stuffing in between the leaves of the artichokes. Place in a baking dish and add about 1 inch (2.5 cm) of water or chicken broth to the dish. Drizzle with olive oil, cover tightly and bake in a preheated 350F (180C) oven for 1 hour. Serves 4 to 6.

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    Gujarati Carrot Salad

    6 medium carrots, peeled and coarsely grated
    1/2 tsp (2 ml) salt
    2 Tbs (30 ml) vegetable oil
    2 Tbs (30 ml) whole mustard seeds
    1 Tbs (15 ml) fresh lemon juice
    1/4 cup (60 ml) raisins, soaked in hot water for 1 hour (optional)

    Combine the carrots and salt in a mixing bowl, tossing to distribute the salt. Heat the oil in a small skillet over moderate heat. Add the mustard seeds to the hot oil and remove from the heat as soon as the seeds begin to pop, about 2 to 3 seconds. Pour the hot oil and mustard seeds over the carrots. Add the lemon juice and optional raisins and mix well. Serve chilled or at room temperature. Serves 4 to 6.

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    Roasted Tomatoes with Garlic

    4 - 6 ripe medium tomatoes
    2 - 4 cloves garlic, finely chopped
    1 - 2 tsp (5 - 10 ml) dried oregano
    4 - 6 tsp (20 - 30 ml) olive oil
    Salt and freshly ground pepper to taste

    Cut the tomatoes in half and place on a baking sheet. Sprinkle with chopped garlic and oregano. Drizzle with olive oil and season with salt and pepper. Bake in a preheated 325F (180C) oven for 1 to 2 hours, until the centers of the tomatoes are soft and the skin has begun to shrink. Serve hot, cold, or at room temperature. Serves 4 to 6.

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    Savory Mashed Black Beans

    1 Tbs (15 ml) olive oil
    2 medium onions, chopped
    4 - 6 cloves garlic, finely chopped
    1 - 2 jalapeno chilies, seeded and chopped
    2 cans (15 oz each, 425 g each) black beans, or any bean, rinsed and drained
    2 cups (500 ml) vegetable stock (or chicken stock for a non-vegetarian version)
    1 tsp (5 ml) dried oregano
    1 tsp (5 ml) dried cumin
    Salt and freshly ground pepper to taste
    Chopped cilantro for garnish (optional)
    Lime wedges for garnish (optional)

    Heat the olive oil in a large pot over moderate heat. Add the onions, garlic, and jalapeno and saute until tender but not brown, about 5 minutes. Add the remaining ingredients and bring to a boil. Remove from the heat and mash the beans with a fork until the desired consistency is reached. Serve garnished with chopped cilantro and lime wedges if desired. Serves 4 to 6.

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    Piccadilly's Carrot Souffle

    1 pounds peeled carrots, chopped up
    1 cup sugar
    1 1/2 teaspoons baking powder
    1 1/2 teaspoons vanilla
    2 tablespoons flour
    3 eggs, well-beaten with electric mixer
    1 stick margarine at room temperature
    powdered sugar

    Steam or boil carrots. Drain well and transfer to a large mixing bowl. While carrots are still warm, add sugar, baking powder, and vanilla. Beat with mixer until smooth. Add flour and mix well; add whipped eggs and beat well. Add margarine and beat well. Pour mixture into a 2-quart baking dish. Bake at 350F for 1 hour or until top is a light golden brown. Sprinkle lightly with powdered sugar over top before serving.

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    Herbed Green Beans

    1 lb (450 g) green beans (haricots), trimmed and cut into 1 inch (2 cm) pieces
    1 Tbs (15 ml) olive oil or butter
    1 medium onion, chopped
    4 - 6 cloves garlic, finely chopped
    1/2 cup white wine, chicken broth, or water
    1 cup (250 ml) coarsely chopped canned or fresh tomatoes
    2 Tbs (30 ml) chopped fresh thyme leaves
    or 2 tsp (10 ml) dried thyme
    Salt and freshly ground pepper to taste
    Lime wedges for garnish

    Boil or steam the beans until just tender, about 3 minutes. Drain and set aside. Heat the oil in a large skillet over moderate heat and cook the onion, stirring frequently, until tender but not brown, about 10 minutes. Add the garlic and cook an additional 2 minutes. Add the liquid, tomatoes, thyme, salt, and pepper and cook uncovered for 10 minutes, stirring occasionally. Add the green beans, stirring to combine well, and cook an additional 2 to 3 minutes. Serve with lime wedges. Serves 4 to 6.

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    Scalloped Corn Casserole

    1 (16 oz) can creamed corn
    1 (16 oz) can niblets/whole kernel corn, drained
    2 sticks butter, melted
    4 eggs, beaten
    2 small boxes cornbread mix
    2 cup sour cream, divided

    Mix above ingredients together using 1 cup sour cream. Pour into ungreased 13" x 9" pan. Swirl remaining 1 cup sour cream throughout the mixture. Bake at 375F for 45 minutes. Yield: 8 Servings

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    Balsamic Eggplant

    1 large eggplant, cut into 1/4 inch (5 mm) slices
    1 cup (250 ml) balsamic vinegar
    1/2 cup olive oil
    1/2 cup (125 ml) sugar
    1 Tbs (15 ml) chopped parsley
    1 Tbs (15 ml) chopped chives
    1 clove garlic, finely chopped
    Salt and freshly ground pepper to taste

    Sprinkle the eggplant slices with salt and drain in a colander for 30 minutes. Rinse and pat dry. Combine the remaining ingredients in a large non-reactive bowl and add the eggplant slices, tossing to coat well. Marinate refrigerated for 4 hours or overnight. Grill over moderate heat for 5 minutes on each side. Serves 4 to 6.
    NOTE: You might like to try this marinade with other vegetables, such as summer squash, bell peppers, thickly sliced onions, or mushrooms.

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    Cucumber Slaw

    3 to 4 cucumbers, peeled, seeded, and thinly sliced
    1 green bell pepper (capsicum), seeded and chopped
    1 large sweet onion, chopped
    1 cup (250 ml) sugar
    1/2 cup (125 ml) white vinegar
    2 tsp (10 ml) celery seed
    Salt and freshly ground pepper to taste

    Combine the cucumber, bell pepper, and onion in a large mixing bowl. Combine the sugar, vinegar, celery seed, salt, and pepper in a small saucepan and heat over moderate heat until the sugar dissolves. Pour over the cucumber mixture and toss to combine. Pour into glass jars and refrigerate (up to 3 months) until ready to use. Makes about 4 cups (1 L).

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    Sweet and Sour Cabbage

    1 head green cabbage, sliced thin
    1/2 lb. bacon
    1 large onion, chopped
    5 tablespoons vinegar
    5 tablespoons sugar
    2 or 3 tablespoons cornstarch

    Put bacon in large skillet and fry the bacon until crisp. Set aside. Pour off one half of the grease, leave the other half in skillet. Saute chopped onions until they are transparent. Add cabbage to onions, the vinegar and sugar. Add 1 cup water. Cook on med. heat until cabbage is tender. Mix the cornstarch with a little water to make a thin paste. Pour over cabbage. You might have to add one more cup of water. This depends on the sauce if it is too thick. Salt and pepper cabbage and you have it.

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    Green Beans with Pignoli

    1 lb (450 g) green beans (haricots), trimmed
    1 cup (250 ml) canned Italian plum tomatoes, drained and coarsely chopped
    Salt and freshly ground pepper to taste
    4 Tbs (60 ml) pine nuts (pignoli), toasted

    Steam or boil the green beans until just tender, 5 to 8 minutes. Meanwhile heat the tomatoes in a small sauce pan over moderate heat and season with salt and pepper. Drain the beans and place them in a serving bowl. Top with the warmed tomatoes and sprinkle pine nuts over all. Serves 4 to 6.

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    Garlic Cauliflower

    1 cauliflower, separated into florets
    6 Tbs (90 ml) olive oil
    3 cloves garlic, finely chopped
    1 Tbs (15 ml) paprika
    1 Tbs (15 ml) red wine vinegar
    Salt and freshly ground pepper to taste
    Cayenne pepper to taste (optional)

    Boil the cauliflower in enough salted water to cover until tender, about 15 minutes. Drain and place in a serving bowl. Heat the olive oil in a small skillet over moderate heat and saute the chopped garlic for 1 minute. Remove from the heat and add the remaining ingredients, stirring to mix well. Pour over the cauliflower and serve immediately. Serves 4 to 6.

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    Potato Knishes

    2 c flour
    1 Tsp. Baking Powder
    1/2 Tsp. salt
    3 eggs
    1/2 c oil
    2 T water
    1 c diced onions
    1/3 c butter
    2 c mashed potatoes
    1 Tsp salt
    1/8 Tsp pepper

    Mix together the dry ingredients. Add to the dry ingredients the eggs, oil and water. This forms the dough. Saute the onions in the butter and add to the mashed potatoes. Also add the salt and pepper into the potato mixture. Roll out the dough to about a 1/4 inch in thickness. Use a round cookie cutter or a glass to cut out the dough. Make sure that the board that you are cutting out on is dusted with flour in addition to the cutter. On the center of each piece place a small amount of the potato mixture. Place water on the edge of the circle, fold over to the potato mixture and seal the knish. Make as many as you need for the group that you serving. I figure four per person works out well. Place the knishes on a baking sheet and bake at 325F for about 20 minutes or until golden brown. Oven temperatures differ from oven to oven. Makes at least 36 individual knishes depending on the size of them. As an option you can serve these with a cheese sauce.
    Cheese Sauce
    1/2 Tsp. butter
    1/2 Tsp. flour
    2 c milk or cream
    1 c of shredded cheddar cheese

    Melt the butter in a sauce pan and add the flour to make a rue. Then add the milk and stir until the rue has been dissolved in the milk. When all is dissolved then add the cheese. Stir until the cheese is melted. Sauce will thicken upon standing.

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    Braai Vegetable Mix (Barbeque)

    1 butternut peeled and chopped into squares
    4 potatoes peeled and chopped into chips
    1 tablespoon brown sugar
    5 tablespoons butter
    1 onion slices
    1 pkt soup powder

    Mix all ingredients together. Place all ingredients into tin foil and wrap into one person parcels. Cook on grid of braai until done.

    Optional extras: Mushrooms and Garlic

    Can also be done in a covered ovenproof dish at 180C for 1 hour.

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    Red Cabbage with Apples

    A 2 lb (1 kg) red cabbage, shredded (about 4 cups or 1 liter)
    2 apples, peeled and grated
    1 cup (250 ml) finely chopped onion
    1 tsp (5 ml) sugar
    Salt and freshly ground black pepper to taste
    cup (60 ml) red wine vinegar

    Combine all ingredients in a large bowl and toss lightly but thoroughly. Cover tightly and refrigerate for at least 2 hours before serving.



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    Colcannon

    6 medium-sized boiling potatoes (about 2 lbs, 900 g) peeled and quartered
    4 cups finely shredded cabbage (about 1 lb, 450 g)
    4 Tbs (60 ml) butter or margarine
    1 cup (250 ml) milk
    6 medium-sized scallions, including 2 inches (5 cm) of the green tops, cut into thin slices
    Salt and freshly ground black pepper to taste
    1 to 2 Tbs (15 to 30 ml) finely chopped fresh parsley

    Boil the potatoes in lightly salted water until tender but not falling apart. Drain and return them to the pan, set over the lowest heat possible, shaking occasionally until they are dry and mealy. Meanwhile, in a separate pot, boil the cabbage in lightly salted water for 10 minutes and then drain thoroughly. Melt 2 tablespoons (30 ml) of the butter in a heavy 8 to 10 inch (20 to 25 cm) skillet over moderate heat, and add the cabbage, cooking for a minute or two. Cover the skillet and set aside. Mash the potatoes with a fork, potato ricer, or electric mixer. Beat in the remaining 2 tablespoons (30 ml) butter, and cup (125 ml) of the milk. Add as much of the remaining milk as required to make a smooth puree that is thick enough to hold its shape. Stir in the cooked cabbage and the scallions and adjust the seasoning with salt and pepper. Garnish with the chopped parsley on top.
    Serves 4 to 6.

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    Spinach with Lemon Confit and Olives

    1 Tbs (15 ml) olive oil
    2 lbs (900 g) fresh spinach leaves, washed and trimmed
    recipe lemon confit (recipe follows), cut into in (5 mm) wedges
    12 Greek-style or other oil-cured black olives, halved and pitted
    Grating of fresh nutmeg
    Salt and freshly ground black pepper

    In a large skillet heat the olive oil over high heat. Add the spinach, stirring and turning it over until it wilts, about 2 to 3 minutes. Mix in the olives and the lemon confit and season with the nutmeg, salt, and pepper.
    Serves 6 to 8.
    Lemon Confit:

    4 large lemons
    cup (125 ml) sugar
    3 whole cloves

    Place the whole lemons in a small stainless steel saucepan with enough water to cover. Bring to a boil, reduce the heat, and simmer for 15 minutes. Drain and cut each lemon into 8 wedges. In the same saucepan combine the sugar with 1 cup (250 ml) water and bring to a boil, stirring to dissolve the sugar. Add the lemon wedges and the cloves to the sugar syrup and simmer over low heat until the lemon skins are tender, about 15 minutes. Let cool, and then place the lemon wedges and the syrup in a covered jar or container. They will keep refrigerated for two to three weeks. Allow two wedges per serving.

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    Pasta with Bleu Cheese

    12 - 16 oz (350 - 450 g) dried rigatoni, penne, rotelle, or pasta of choice
    1/2 cup (125 ml) crumbled bleu cheese
    2 Tbs (30 ml) freshly grated Parmesan cheese
    2 Tbs (30 ml) butter (optional)
    Freshly ground black pepper

    Cook the pasta according to the package directions. Drain and return to the cooking pot. Add the remaining ingredients, adding the optional butter if a smoother sauce is desired. Gently stir to combine the ingredients and melt the cheeses. Serve immediately. Serves 4 to 6.

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    Stewed Okra

    1 Tbs (15 ml) vegetable oil
    2 oz (50 g) lean cured ham, diced
    1 onion, peeled and finely chopped
    3 medium tomatoes, chopped
    1 green bell pepper, seeded and finely chopped
    2 cloves garlic, peeled and finely chopped
    1 lb (500 g) okra, trimmed and cut into 1 inch (2 cm) pieces
    2 cups (500 ml) water
    Salt and freshly ground pepper to taste
    1/2 lb (250 g) potatoes, peeled and quartered
    Chopped fresh cilantro for garnish

    Heat the oil in a large pot over moderate heat. Add the ham, onion, tomato, bell pepper, and garlic and saute for 10 minutes, stirring occasionally. Add the remaining ingredients except for the cilantro and bring to a boil. Reduce the heat and simmer covered for 30 minutes, or until the okra and potatoes are tender. Garnish with chopped cilantro. Serves 4 to 6.

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    Gold Mountain Cauliflower

    1 medium cauliflower
    1/2 cup mayonnaise
    1-2 tsp. mustard, preferably stone ground
    or with horseradish
    1 cup grated cheddar cheese

    Remove core from cauliflower, place in greased pie pan, cover with plastic wrap. Microwave on high for about 7 minutes, until just fork tender. Combine mayonnaise and mustard. Remove plastic wrap from cauliflower, spread on mayo mix, sprinkle with cheddar cheese. Return to microwave, cook for 1-2 more minutes, or until cheese is melted.

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    Roasted Potatoes and Garlic

    2 lb (1 kg) small new potatoes, washed and dried
    8 to 12 cloves garlic (or more to taste), peeled
    3 Tbs (45 ml) olive oil
    1 tsp (5 ml) fresh rosemary, finely chopped
    OR 2 tsp (10 ml) dried rosemary, crushed
    Salt and freshly ground pepper to taste

    Make sure the potatoes are completely dry, and combine all ingredients in a large bowl. Toss gently to thoroughly coat the potatoes and garlic with the oil and seasonings. Place the mixture on a baking sheet and roast in a preheated 350F (180C) oven for 30 to 45 minutes, until the potatoes are lightly browned and tender. Shake the baking sheet occasionally to turn the potatoes and assure uniform browning. Serves 4 to 6.

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    Tomato Rice

    1/4 cup (60 ml) olive oil
    2 Tbs (30 ml) butter or bacon drippings
    1 large yellow onion, peeled and chopped
    2 cloves garlic, peeled and chopped
    2 to 3 large tomatoes, peeled, seeded, and chopped
    3 cups (750 ml) beef or chicken broth
    2 cups (500 ml) long-grain rice
    Salt and freshly ground pepper to taste
    Chopped cilantro for garnish (optional)

    Heat the oil and butter in a large saucepan over moderate heat. Add the onion and garlic and cook 5 minutes, until soft but not brown. Add the tomatoes, cover and simmer for 15 minutes. Add the broth and bring to a boil. Stir in the rice, salt, and pepper, and cover. Reduce the heat to a simmer and cook covered until the rice is done, about 20 minutes. Fluff with a fork and garnish with chopped cilantro if desired. Serves 4 to 6.

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    Potato Pancakes

    2 cups (500 ml) peeled, grated potatoes
    3 eggs, beaten
    3 Tbs (45 ml) chopped chives
    1 Tbs (15 ml) all-purpose flour
    Salt and freshly ground pepper to taste
    Vegetable oil for frying

    Wrap the grated potatoes in a clean dish towel and wring tightly to remove as much moisture as possible. In a large mixing bowl combine the potatoes, eggs, chives, flour, salt, and pepper, mixing well. Heat 1/4 inch (5 mm) oil in a heavy skillet over high heat and place spoonfuls of the potato mixture in the hot oil, shaping them into patties as they cook. Turn when the bottom has browned and brown the other side. Drain on paper towels and serve immediately. Makes about twelve 3-inch pancakes, to serve 4 to 6.

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    Bean Patties

    2 cups (500 ml) dried beans*, cooked and drained
    OR 4 cups (1 L) canned beans, rinsed and drained
    2 eggs, lightly beaten
    4 Tbs (60 ml) bread crumbs
    Salt and freshly ground pepper to taste
    Additional bread crumbs for coating
    Vegetable oil, butter, or bacon fat for frying

    * Any type of bean may be used, as well as lentils or split-peas.

    Puree the beans in a food processor or food mill. Add the eggs, bread crumbs, salt, and pepper, and mix well. Shape the mixture into patties and coat with bread crumbs. Fry in hot oil until golden brown on both sides. Serves 4 to 6.

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    Pureed Lima Beans

    2 cups (500 ml) cooked lima beans
    2 Tbs (30 ml) olive oil
    Salt and freshly ground pepper to taste
    A grating of nutmeg
    Chopped fresh parsley for garnish

    Combine the lima beans, olive oil, salt, pepper, and nutmeg in an electric food processor or food mill and process until smooth. Reheat in a small saucepan over low heat prior to serving if necessary. Garnish with chopped parsley. Serves 2.

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    Chilean Cauliflower in Almond Sauce

    1 whole cauliflower
    1/2 cup (125 ml) finely ground almonds
    1 recipe Bechamel sauce (see below)

    Steam or boil the cauliflower in enough water to cover for 15 to 20 minutes, until tender. Place the whole cauliflower in a serving bowl. Stir the ground almonds into the Bechamel sauce and heat for 2 minutes. Pour the sauce over the cauliflower and serve immediately. Serves 4 to 6.
    Bechamel Sauce
    2 Tbs (30 ml) butter
    2 Tbs (30 ml) flour
    1 cup (250 ml) milk
    Salt and freshly ground pepper to taste
    A grating of fresh nutmeg

    Melt the butter in a saucepan over moderate heat. Stir in the flour and cook for 2 to 3 minutes, until the flour aroma is gone. Add the milk and stir with a wire whisk over moderate heat until the sauce comes to a boil and has thickened. Season with salt, pepper, and nutmeg. Makes about 1 cup (250 ml.)

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    Pimiento Polenta

    2 cups (500 ml) fresh or canned chicken stock
    1/2 cup (125 ml) yellow cornmeal
    1/2 cup (125 ml) fresh, frozen, or canned whole corn kernels
    1 Tbs (15 ml) olive oil
    1/2 tsp (2 ml) dried oregano
    Salt and freshly ground pepper to taste
    Cayenne pepper to taste
    3 Tbs (45 ml) freshly grated Parmesan cheese
    1/4 cup (60 ml) pimientos, drained and chopped

    Bring the stock to a boil in a saucepan over high heat. Add the cornmeal in a thin stream, stirring constantly. Reduce the heat to a simmer and add the corn kernels, olive oil, oregano, salt, pepper, and cayenne. Simmer for 30 minutes, stirring frequently, until the mixture has thickened. Stir in the Parmesan, then fold in the pimientos. Serve immediately. Serves 4.

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    Boiled New Potatoes with Bleu Cheese

    3 to 4 new potatoes per person, unpeeled
    About 1 Tbs (15 ml) crumbled bleu cheese per person
    Salt and freshly ground black pepper to taste

    Boil the potatoes in enough salted water to cover until tender. Drain and cool. Slice each potato in half and arrange snugly, cut side up, in a shallow oven proof baking pan. Sprinkle with the bleu cheese and season with salt and pepper. Heat under a preheated broiler or in a preheated 400F (200C) oven until the cheese just begins to melt. Serve warm or at room temperature.

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    Mashed Potatoes with Parmesan Cheese

    1 lb (500 g) boiling potatoes
    4 Tbs (60 ml) butter, melted
    1/2 cup (125 ml) milk
    1/2 cup (125 ml) freshly grated Parmesan cheese
    Salt and white pepper to taste
    A grating of fresh nutmeg

    Boil the unpeeled potatoes in enough salted water to cover. When the potatoes are easily penetrated with a fork, drain and cool just enough to handle. Peel the potatoes and press through a potato ricer or food mill. Combine the riced potatoes, butter, and milk in a pan and beat with a whisk or fork over low heat until the potatoes, butter, and milk are thoroughly combined. Add the Parmesan, salt, pepper, and nutmeg and continue to beat over low heat until the cheese is melted and thoroughly incorporated. Serve immediately, or hold at room temperature for up to 2 hours and reheat over low heat or in a microwave oven. Serves 4.

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    Spinach Risotto

    2 Tbs (30 ml) olive oil
    1 medium onion, chopped
    2 cloves garlic, finely chopped
    1 - 10 oz (280 g) package frozen chopped
    spinach, thawed and well drained
    4 cups (1 L) canned or fresh chicken stock
    2 cups (500 ml) uncooked rice
    Salt and freshly ground pepper to taste
    1/2 cup (125 ml) grated Parmesan cheese
    Chopped parsley for garnish

    Heat 1 tablespoon (15 ml) of the oil in a large saucepan over moderate heat and cook the onion and garlic until soft but not brown. Add the spinach and about 1/2 cup (125 ml) of the chicken broth. Process this mixture in and electric blender or food processor until smooth. Add the remaining tablespoon (15 ml) of oil to the pan and cook the rice, stirring it for 2 minutes until all the grains are well coated. Add the spinach mixture and the remaining chicken broth and bring to a boil. Reduce the heat to a simmer and cook covered for 15 to 20 minutes, stirring occasionally, until almost all the liquid is absorbed and the rice is tender. Add a little water if necessary to make a creamy consistency; the rice should not be dry. Season with salt and pepper and stir in the grated Parmesan just before serving. Top with chopped parsley. Serves 4 to 6.

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    Fettuccine Alfredo

    1 cup (250 ml) heavy cream
    4 Tbs (60 ml) butter
    Salt and freshly ground pepper to taste
    A grating of fresh nutmeg
    1 lb (500 g) fettuccine cooked according to package directions
    3/4 cup (180 ml) freshly grated Parmesan cheese

    Bring the cream and butter to a boil in a saucepan large enough to hold the cooked fettuccine. Reduce the flame to low and add the salt, pepper, and nutmeg. Add the cooked fettuccine and toss in the sauce. Add the Parmesan cheese and toss until the fettuccine are well coated and the sauce has thickened. Serves 4 to 6.

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    Scalloped Oysters

    2 pints of oysters
    1 strip of saltine crackers
    1 stick butter or margarine
    milk

    Crush saltine crackers with rolling pin. Melt margarine in 10-inch skillet; add saltines, and stir till margarine is absorbed, set aside. Drain oysters, reserving juice for other purposes if desired. Grease an 8 X 8 glass dish. Begin layering ingredients, beginning with saltine mixture, then oysters; repeat layers until all ingredients are used. Pour milk into corners of dish until entire bottom is covered. Be careful that you don't saturate center of dish. Bake in 350F oven for 45 minutes or until top is beginning to brown. We serve it as a side dish with all types of meats, but could also be used as an entree with almost any type of vegetable, salad, and bread or roll. Serves 6.

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    Rice with Garbanzos and Currants

    1 - 15 oz (420 g) can of garbanzo beans (chick-peas, ceci), drained OR 1 cup (250 ml) dried garbanzo beans, soaked overnight and boiled for 45 minutes, until tender
    1/2 cup (125 ml) dried currants or raisins
    Juice of 1 lemon
    4 Tbs (60 ml) olive oil
    2 medium onions, chopped
    1 cup (250 ml) long-grain rice 1/4 cup (60 ml) white wine (optional)
    Salt and freshly ground pepper to taste
    Chopped parsley for garnish
    2 cups (500 ml) fresh or canned chicken stock, or water

    Heat the oil in a large saucepan over moderate heat. Saute the onions until translucent, about 5 minutes. Add the rice and stir to thoroughly coat the rice with the oil. Add the optional wine and cook for 2 minutes. Add the chicken stock or water and the remaining ingredients and simmer covered over low heat for 15 to 20 minutes, until the rice is done. Sprinkle with the chopped parsley. Serves 4 to 6.

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    Apple-Stuffed Acorn Squash

    2 acorn squash
    1/2 cup maple-flavored syrup
    3 tart red apples
    1/4 cup butter or margarine, melted
    1 cup broken cashew nuts

    Wash squash, cut in half lengthwise. Scoop out seeds and stringy substance. Wash and core unpared apples. Combine with remaining ingredients. Fill squash halves with apple mixture. Brush surface with additional melted butter. Put in baking dish and pour in boiling water to depth of 1/2 inch. Cover dish with foil and bake in a preheated oven 400F, for 45 minutes. uncover and bake an additional 10 minutes. Test squash with fork to be sure it is tender.

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    Broiled Tomatoes with Smoked Mozzarella

    1 to 2 large ripe tomatoes
    Salt and freshly ground black pepper to taste
    1 tsp (5 ml) balsamic vinegar
    8 to 12 - 1/4 inch (5 mm) thick slices of smoked mozzarella (regular mozzarella may be used)

    Cut the tomatoes into 1/2 inch (1 cm) slices, season with salt and pepper, and place on a baking sheet. Add a few drops of balsamic vinegar to each slice, and top with a slice of mozzarella. Place under the broiler and cook until the cheese is melted. Alternately, bake in a preheated 350F (180C) oven for 5 to 8 minutes, until the cheese is melted. Serves 4 to 6.

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    Green Beans with Hot Dressing

    1 lb (500 g) green beans (string beans, haricots)
    4 slices bacon
    2 Tbs (30 ml) butter or bacon drippings
    1/4 cup red wine vinegar
    1 Tbs (15 ml) sugar
    Salt and freshly ground pepper to taste
    2 Tbs (30 ml) chopped fresh parsley

    Boil or steam the green beans until they are tender but still firm. Drain and set aside. Fry the bacon until crisp and drain on paper towels. Crumble the bacon into small pieces and set aside. Melt the butter or bacon drippings in a small saucepan over moderate heat. Add the vinegar, sugar, salt, and pepper and bring to a simmer. Add the bacon to the sauce and pour over the green beans while still hot. Sprinkle with chopped parsley. Serves 4 to 6.

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    Duchess Potatoes

    4 cups (1 L) mashed potatoes, heated
    1/4 cup (60 ml) melted butter
    2 egg yolks, beaten
    1 tsp (5 ml) Dijon-style mustard
    Salt and white pepper to taste

    Combine all the ingredients in a bowl and stir to thoroughly combine. Make mounds or patties on a greased baking sheet and decorate with a fork if desired. Alternately, you may pipe the mixture, using a pastry bag with a fluted tip, into any shapes you desire. Bake in a preheated 400F (200C) oven until golden brown. Serves 6 to 8.

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    Cherried Sweet Potatoes

    1 large can sweet potatoes with liquid (about a quart size)
    1 can cherry pie mix (about a pint size)
    1/4 cup of concentrated frozen orange juice
    3 tablespoons butter
    1/4 cup of any kind of dark syrup ( Karo or pancake for example) or 1/4 cup brown sugar
    A little salt and pepper
    A large pinch of cinnamon
    1/4 cup of blackberry brandy

    Drain the liquid from the sweet potatoes into a saucepan. Put the sweet potatoes aside. Add all the rest of the ingredients into the pan. Put it on to simmer on low heat until the sauce thickens. This will take a half hour or more. Watch so it doesn't burn, stirring occasionally. Add the sweet potatoes to the sauce and heat them through. This dish can be made a day ahead and heated in the microwave to serve. Makes it even tastier to allow the flavors to mingle.

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    Twice-Baked Potatoes

    3 to 4 large baking potatoes
    Vegetable oil
    1 cup (250 ml) crumbled blue cheese
    1/2 cup (125 ml) milk or cream
    4 Tbs (60 ml) butter
    Salt and freshly ground pepper to taste
    A grating of fresh nutmeg
    4 slices bacon, fried crisp and crumbled
    1/4 cup (60 ml) chopped walnuts

    Coat the potatoes with vegetable oil and bake in a 400F (200C) oven until done. Test by gently squeezing. If they yield a little, they are done. Remove the potatoes from the oven and slice in half lengthwise. Allow to cool enough to handle, and using a spoon, scoop the potato out of the skins, leaving a potato shell about 1/4 inch (5 ml) thick. Place the potato flesh in a bowl and mash coarsely with a fork. Add the blue cheese, milk, butter, salt, pepper, and nutmeg and stir to combine. Mound the mixture into the potato skins. Note: this dish may be prepared ahead and frozen at this point. Reheat the potatoes in a 350F (180C) oven until warm through. Sprinkle with the crumbled bacon and walnuts just before serving. Serves 6 to 8.

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    Italian Sauteed Broccoli

    1 lb (500 g) fresh broccoli
    3 Tbs (45 ml) extra virgin olive oil
    2 cloves garlic, peeled and finely chopped
    1 tsp (5 ml) balsamic vinegar or lemon juice
    Salt and freshly ground pepper to taste

    Cut the broccoli into individual florets and peel away any tough skin. Boil in enough salted water to cover until tender but firm. Drain. Heat the oil in a skillet over moderate heat and saute the garlic until light brown. Add the broccoli and saute for 5 minutes, stirring frequently. Season with the vinegar or lemon juice, salt, and pepper. Serves 4 to 6.

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    Corn Pudding

    1 small onion, chopped fine
    2 eggs, slightly beaten
    2 rounded TB of flour
    1 level tsp. salt
    1 level tsp. pepper
    1 cups milk
    1 can cream-style corn (14 oz)
    1 can niblet corn (14 oz)
    2 tsp. baking powder
    4 TB butter or margarine (melted)

    Lightly grease a casserole dish. Mix all ingredients together in the dish. Bake at 350F for 1 hour. Add crushed crackers over casserole during last 20 minutes of cooking.

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