Sides

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Sauteed Escarole

Recipe: Sauteed Escarole

Ingredients

  • 1 head escarole
  • 1 red bell pepper
  • 1/2 cup grilled corn (use left overs, or Trader Joe’s sells bags of grilled corn in the freezer section)
  • 1 can mandarin oranges
  • olive or grape seed oil

Instructions

  1. Wash and spin or pat dry escarole. Chop into 1/2 inch chiffonade.
  2. Roast and peel bell pepper: place on open gas burner with flame on high.  When skin blisters and turns black, turn.  Continue to turn over the flame until all black then immediately place in bowl covered with plastic wrap.  Wait 5 minutes while steam loosens skin.  Then peel with hands or rub a paper towel over it.  Slice the roasted bell pepper in thin 1/4″ slices.
  3. Heat grape seed oil in saute pan on medium high.  Add escarole, stir until escarole starts to wilt.  Cover and simmer to let steam slowly cook escarole until just al dente, about 5 minutes.
  4. Add bell pepper, grilled corn, and mandarin oranges and cook until just heated through.  Season with salt and a little white pepper to taste.

Copyright © TamaraEsq 2011.

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Recipe: Haricot Vert with roasted red pepper and lardon

Ingredients

  • 8 oz Haricot vert (skinny green beans) or green beans
  • 1 red bell pepper
  • 2 slices thick cut bacon or 2 oz salt pork

Instructions

  1. Blanch green beans by placing in boiling salted water until just starting to get tender but not too soggy. Remove from water and immediately place in ice bath. Remove from ice when cool and dry on towel.
  2. Roast red pepper by putting directly onto gas burner with high flame.  When the skin turns black then turn it and continue to turn until the skin is all charred black.  Immediately put in container covered with plastic wrap to sweat.  When cool, remove the skin by rubbing off with a paper towel.  Cut in half to remove seeds and white pith, then slice in 1/4″ slices.
  3. Slice bacon in 1/4″ pieces.
  4. Saute bacon until fat is rendered.  Add blanched beans and roasted red pepper.  Add salt to taste.  Saute until beans are cooked but still slightly al dente.  Drain on paper towel if too greasy just before serving.

Copyright © TamaraEsq 2011.
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Recipe: Red Chard with Raisins and Pine Nuts

Ingredients

  • 1 bunch red chard
  • 1/8 cup raisins
  • 2 T pine nuts
  • 1 clove garlic
  • 1 T balsalmic vinegar

Instructions

  1. Cut chard stems into 1 inch pieces. Cut remaining leaves into 1 inch ribbons.
  2. Toast pine nuts but placing in the bottom of a dry pan heated over a medium flame. Toast until fragrant, stirring every couple of minutes, about 4 minutes total.
  3. Remove pine nuts and add a little oil to pan. When hot, saute chard stems, about 4 minutes.
  4. Add leaves, raisins, and garlic.
  5. Season with salt and a little pepper and cover.   Simmer over low heat 6-10 minutes until tender. Add 1 T water if necessary to prevent burning.
  6. Uncover, add vinegar and pine nuts. Serve.
Copyright © TamaraEsq 2011.

Recipe: Chilean Sea Bass sous vide with Saffron Beurre Blanc and Sauteed Fennel

Serves 2

Ingredients

  • 2 portions Chilean Sea Bass (skin on or off, your choice)
  • Cold unsalted butter 1/2 to 1 stick
  • Saffron, pinch
  • Shallots
  • White wine
  • 2 T heavy cream
  • 1 fennel bulb

Instructions

  1. Sous vide fish: season fish with light dusting of salt and pepper.  Place 1 teaspoon grape seed oil in vacuum bag and add fish.  Seal.  Set sous vide thermometer to 140 degrees and place in water bath for 30 minutes.
  2. Thinly slice fennel bulb.  Saute in olive oil, season with salt and pepper.  10 minutes into saute, add 3 T of water to steam fennel so it becomes more tender.  Continue to saute until tender.
  3. In a small saute pan, add 1 T butter, melt.  Add finely diced shallots and sweat until tender, keep heat low and do not brown.  Deglaze with 1/8 cup of wine and add saffron.  When the wine is nearly absorbed add the cream.  When the cream is absorbed, remove from heat and let cool slightly.  This is the tricky part: with the pan removed from the heat but still warm, add 1 T cold butter and swirl pan off heat or use whisk to incorporate.  You don’t want the butter to melt or the sauce will break, instead you want to emulsify until creamy.  Add butter 1 T at a time until fully incorporated before adding more.  Remove from heat.  Strain out solids, reserving sauce.  Beurre blanc will harden as it stands so time it so this part is done last.
  4. Remove fish from bags.  Heat grape seed oil until it slides easily across the pan but is not smoking.  Add fish and sear on just one side (sear the skin side if your fish has skin on)
  5. Plate fish over a few oven roasted tomatoes with seared side showing.  Pour sauce on top or on the side of plate.  Serve with heap of sauteed fennel.

Copyright © TamaraEsq 2011.

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Pommes Duchesse

Recipe: Pommes Duchesse

Summary: Fancy Potatoes

Ingredients

  • 2 boiling potatoes
  • 2 T unsalted butter
  • 2 egg yolks
  • salt to taste

Instructions

  1. Place peeled potatoes in salted cold water. Bring to boil and simmer until fork tender.
  2. Run potatoes through food mill, ricer, or fine mesh sieve while still hot.
  3. Add butter and salt (to taste), then and egg yolks and stir until well combined.
  4. Place in pastry bag with fancy piping tip and pipe out rounds of about 1/4 cup each. Sprinkle with paprika or parsley if desired.
  5. Place in 350 degree oven for about 15-20 minutes until browned on top.

Copyright © TamaraEsq 2011.

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Parsnip Puree

Braised Short Ribs with Parsnip Puree, original post here.

Ingredients

  • 1/2  pound parsnip, peeled (smaller parsnip work best)
  • 1/2 cup heavy cream
  • 1/4 cup butter
  • salt and pepper to taste
  • Fresh thyme if desired

Instructions

  1. Simmer parsnips in salted water until fork tender, about 15 minutes
  2. Heat cream, butter and thyme in saucepan and bring to simmer.
  3. Drain parsnips, reserving some of the cooking liquid.
  4. Place cream mixture and parsnips in blender and puree.  If too thick, thin with some of the cooking liquid.  Do not over puree.
  5. Season to taste.

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    Ingredients

    • 1 bunch asparagus
    • olive oil
    • 1 egg yolk
    • 1 tablespoon lemon juice
    • Butter (clarified works best), at least 1/2 cup to 1 cup

    Instructions

    Asparagus

    1. Wash and peel asparagus if thick (or snap off ends if thin). Add to salted water that is at a rolling boil.  Blanch until still al dente.
    2. While asparagus is blanching, prepare an ice bath of water and ice in a bowl.  When asparagus is al dente, immediately remove from boiling water and plunge in ice bath.  When cooled, immediately remove from ice bath and dry on towel.
    3. Heat olive oil.  Saute until tender but still slightly crisp, seasoning with salt and pepper to taste.

    Hollandaise

    1. Whisk egg yolk and 1 tablespoon water in stainless steel bowl.
    2. Place bowl over pot of boiling water (as in a double boiler).  Whisk constantly until yolk thickens.
    3. Gradually whisk in butter until incorporated.
    4. Whisk in salt, pepper, lemon juice and cayenne pepper if desired.

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      Ratatouille

      ?

      Ingredients

      • 1 medium eggplant
      • 2 zucchini
      • 2 red bell pepper
      • 1 fennel bulb
      • 2 shallots (or 2 cloves garlic)
      • 1 medium onion
      • 2 roma tomatoes (concasse- peeled and seeded)*
      • 3 sprigs thyme
      • 2 sprigs rosemary
      • 1 bay leaf

      Instructions

      1. Macedoine (dice, 1/4″ x 1/4″ x 1/4″) vegetables.  Slice shallot or mince garlic.  *Concasse tomatoes. (*to concasse, first remove core of tomato then lightly score the bottom of the tomato with an “x.”  Drop in boiling water for 15 seconds then immediately into an ice bath. The peel should now slide off easily. Cut in half and scoop out the seeds, then dice).
      2. Sweat onions and shallots in olive oil for 5 minutes, do not brown.
      3. Add eggplant, saute another 5 minutes.  Add zucchini and saute another 5 minutes.  Add bell pepper and fennel and saute another 3 minutes.  Add tomatoes.  Add bay leaf.  Finely chop thyme and rosemary and add to saute pan. 
      4. Cover and simmer about 30 minutes.
      5.  Season with salt and a little pepper if desired.  Remove bay leaf and serve.  Admire your perfect cuts. 

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      Sauteed Beet Greens

      Ingredients

      • greens from 1-2 clumps of beets, washed thoroughly
      • 1/8 c pancetta, diced (from one thick slice); or 2 slices thick cut bacon, chopped
      • 2-3 shallots, diced (or 1/8 c onions)
      • olive oil
      • salt/pepper to taste, and red pepper chili flakes if you’re daring

      Instructions

      1.   Remove beets and thoroughly wash beet greens.  Cut leaves from stems as much as possible and discard thick stems.  Chop greens roughly.
      2. Add pancetta or bacon to hot pan and saute over medium-high heat until starts to crisp.  Add olive oil if needed (depending on how much fat renders from bacon).
      3. Add shallots and saute until soft.
      4. Add beet greens, season with salt & pepper to taste, and saute until soft and buttery.

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      Misoyaki Cod with roasted beets and sauteed beet greens

      Sauteed Red Cabbage

       Ingredients

      • 1/4 to 1/2 medium onion
      • 1/2 head of red cabbage
      • 2-4 T apple cider vinegar
      • 2 T sugar
      • 1 t mustard seeds
      • salt/pepper to taste ( I prefer white pepper for this recipe)

      Instructions

      1. Dice onion.  Remove core from red cabbage and slice thinly.
      2. Saute onion in olive oil for 2 minutes, add red cabbage, stir frequently.
      3. When cabbage starts to soften, after about 5 minutes, add cider vinegar, sugar, salt, and white pepper.
      4. Cook for another 5 minutes, add mustard seeds. Cook until soft.

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      Sauteed Red Cabbage

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