Stir-Fried Napa Cabbage with Garlicky Sauce

This was a great side dish to prepare with my CSA Napa cabbage and scallions. We ate it with spicy pork kebabs and brown Basmati rice. The original recipe recommends serving it with rice to soak up the wonderful sauce. I agree!

This recipe was adapted from Food and Wine, contributed by Kate Winslow. I used crushed red pepper flakes instead of Korean hot red-pepper flakes. It would be a great accompaniment to any grilled meat or fish.

Yield: Serves 4 to 6 as a side dish

  1. Mince and mash the 2 cloves of chopped garlic to a paste with a pinch of salt.
  2. In a mini food processor, mince the scallions and remaining 2 cloves of garlic.
  3. Stir together the garlic paste, minced scallions, minced garlic, soy sauce, sesame oil, water, hot red-pepper flakes and sugar together in a small bowl. Set aside.
  4. Heat the oil in a wok or large skillet over high heat. Add the cabbage, season with a pinch of salt, and stir-fry, using tongs to stir, until the cabbage is just wilted, 3 to 5 minutes.
  5. Remove from the heat and pour the dressing over the cabbage and toss gently to combine.
  6. Transfer to a serving dish and garnish with the toasted sesame seeds.
Note: The sauce can be made 2 hours ahead and kept at room temperature.

*Korean hot red-pepper flakes are available at Korean markets. Store any leftover flakes, tightly sealed, in the freezer.

Curly Fries

I am not a huge French fry person, but I do love curly fries. 🙂 When my husband surprised me with a spiralizer, I planned to use it to make zucchini noodle dishes… Somehow, curly fries moved to the top of the list. Zucchini noodles will be next!

This recipe was adapted from Ree Drummond, via Food Network.com. I think that they were especially delicious because of the seasoned batter. This recipe would be amazing with sweet potatoes too.

Yield: 4 to 6 servings

For the Potatoes:

  • 3 large potatoes (I used Yukon gold)
  • Vegetable oil, for deep frying (about 3 liters- I used a combination of sunflower and canola oil)
  • Kosher salt

For the Batter:

  • 1/2 cup all-purpose flour
  • 2 teaspoons paprika
  • 1 teaspoon seasoned salt (I used Slap Ya Mama creole seasoning)
  • 1/2 teaspoon cayenne
  • Kosher salt and freshly ground black pepper

Smitten Kitchen’s Creamed Spinach

This was a belated side dish to add onto my husband’s celebratory birthday meal. We love drawn out celebrations. 😉 (We also wanted to spread out our indulgences!)

This classic recipe was adapted from Smitten Kitchen.com; I modified the proportions and method. I may add shallots instead of yellow onion next time. It was fabulously rich and delicious.

Yield: Serves 6

  • 2 to 2 1/2 pounds fresh baby spinach or regular spinach, tough stems discarded (I used baby spinach)
  • 1 3/4 cups whole milk and/or heavy cream (I used 1 cup whole milk & 3/4 cup heavy cream)
  • 1/2 of a large onion or 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • pinch of freshly grated nutmeg
  1. Wash your spinach well but no need to spin or pat it dry.
  2. Place spinach in a large pot over high heat. (I used a pasta pot without the insert.) Cook, covered, with just the water clinging to leaves, stirring occasionally, until wilted, about 2 to 4 minutes for baby spinach and 4 to 6 minutes for regular spinach.
  3. Press or squeeze out the excess liquid any number of ways, either by using a potato ricer (my favorite method), wringing it out in cheesecloth, putting it in a mesh strainer and pressing the moisture out with a spatula or large spoon or letting it cool long enough to grab small handfuls and squeezing them to remove as much water as possible.
  4. Coarsely chop the wrung-out spinach.
  5. Wipe out large pot so you can use it again. (I actually used a medium saucepan instead.)
  6. Heat milk or cream in a measuring cup in the microwave or in a small saucepan over moderate heat, stirring, until warm. Keep warm. (If using the microwave, heat the mixture immediately before using.)
  7. Meanwhile, cook onion and garlic in butter in your wiped-out large pot over moderately low heat, stirring occasionally, until softened, about six minutes.
  8. Whisk in flour and cook roux, whisking, about three minutes.
  9. Add warm milk or cream in a slow stream, whisking constantly to prevent lumps, and simmer, whisking, until thickened, three to four minutes.
  10. Stir in nutmeg, chopped spinach, and salt and pepper to taste and cook, stirring, until heated through.

Do ahead: Creamed spinach can be made one day ahead and chilled, covered then reheated over moderately low heat until hot. However, it really tastes best eaten immediately.

Creamy Cucumber-Avocado Salad

This fabulously easy salad was creamy and delicious. We ate it as a side with grilled vegetable and fresh ricotta sandwiches, but it could also be served as a light summertime main dish.

The recipe is from Smitten Kitchen.com. I used avocado mayonnaise, chipotle Cholula hot sauce, and cilantro. My kids thought that it tasted like guacamole. 🙂 Great.

Serves 2 as a main or 4 as a side

  • 1 seedless cucumber (about 3/4 to 1 pound), washed and chopped into chunks
  • 2 scallions, thinly sliced
  • 1 large avocado, pitted and diced
  • 2 tablespoons mayonnaise (I used avocado mayonnaise)
  • juice of half a lime, plus more to taste
  • coarse salt, to taste
  • hot sauce, such as Sriracha or Chipotle Cholula, to taste
  • chopped cilantro or flat-leaf parsley, for garnish
  1. Combine cucumber, scallions and avocado in a bowl.
  2. Whisk together mayonnaise, lime juice, salt, and hot sauce; adjust to taste.
  3. Drizzle salad with dressing and garnish with chopped herbs.

Brussels Sprouts with Pancetta & Balsamic Vinegar

Brussels sprouts are an essential part of my Thanksgiving weekend menu because my mom and mother-in-law are here to gobble them up with me. 🙂 In this dish, they are sweetened- and darkened- with balsamic vinegar.

This recipe was adapted from The New York Times, contributed by Amanda Hesser. I significantly reduced the amount of breadcrumb topping. It was a nice side dish to serve on Thanksgiving because it comes together quickly and requires minimal oven time.

Yield: 6 to 8 servings

  • 1/2 cup bread crumbs, preferably fresh
  • 1 tsp thyme leaves
  • 4 T extra virgin olive oil
  • 4 T unsalted butter
  • 2 lbs baby Brussels sprouts, washed and trimmed (cut larger ones in two)(I used an entire stalk of sprouts)
  • coarse salt and freshly ground black pepper
  • 6 ounces pancetta in small dice (about 1 1/2 cups)
  • 3 T minced shallots
  • 1 T minced garlic
  • 1/2 cup balsamic vinegar
  • 1/2 cup veal stock or rich chicken broth, more if needed
  • 2 T chopped parsley, for garnish
  1. Heat oven to 350 degrees, preferably on convection.
  2. In a bowl, mix bread crumbs and thyme with 2T olive oil, and spread on a cookie sheet. Toast, tossing frequently, until golden brown, 10 to 12 minutes.
  3. Heat butter and remaining 2 T olive oil in a large skillet over medium-high heat until foamy.
  4. Add brussels sprouts, sprinkle with salt and pepper, and sauté, tossing frequently, until lightly browned, about 5 minutes.
  5. Add diced pancetta, and sauté, tossing frequently, until sprouts are well browned and softened slightly, and pancetta is crisp, about 10 minutes more.
  6. Reduce heat, add shallots and garlic, and sauté until fragrant, 2 minutes.
  7. Increase heat to high, add balsamic vinegar and stock, and cook, tossing frequently, until sprouts are glazed and tender, about 10 minutes; add more stock if needed.
  8. Taste, adjusting seasoning if necessary.
  9. Transfer to a warm serving bowl and scatter bread crumbs and chopped parsley on top.

Roasted Carrots with Chimichurri

In addition to serving the Voltaggio brother’s cornbread stuffing last Thanksgiving, I also served this savory-sweet roasted carrot dish from Bryan Voltaggio’s cookbook. I loved that the sauce incorporated the carrot greens and that additional greens were used as a garnish.

The recipe was adapted from Home: Recipes to Cook With Family and Friends by Bryan Voltaggio. I used rainbow carrots and modified the proportions in the sauce. I also found the sauce too coarse to pass through a fine mesh sieve. (I often skip that step anyway!) 😉 It is interesting that his technique is to cut the carrots into bite-sized pieces after they are cooked.

Yield: Serves 6 to 8

For the Roasted Carrots:

  • 2 1/3 lbs (1 kg, about 13 medium carrots) carrots (I used rainbow carrots)
  • 2 T (28g) olive oil
  • 3/4 tsp (1.5g) cinnamon
  • 1 tsp (3g) ground peppercorns, preferably Szechuan
  • 3/4 tsp (4.5g) fine sea salt

For the Chimichurri Sauce:

  • 1.8 to 2 oz carrot greens
  • 2 oz (56g) baby spinach or flat-leaf parsley
  • 1 large garlic clove
  • 2 1/2 T (35g) olive oil
  • 1 T (14g) red wine vinegar
  • 1/2 tsp (3g) fine sea salt
  • small carrot greens, for garnish

To Roast the Carrots:

  1. Preheat the oven to 350 degrees, preferably on convection.
  2. Peel and trim the carrots.
  3. Set a large skillet with a lid over high heat and add the olive oil. When it begins to shimmer, add the carrots and cook, stirring, until they are golden brown and caramelized.
  4. Add the cinnamon, peppercorns, and salt; stir to blend.
  5. Cover and transfer to the oven to cook for 35 minutes, or until the carrots are completely tender.

To Make the Chimichurri Sauce:

  1. Set a large pot of salted water over high heat and bring to a boil.
  2. Prepare an ice bath.
  3. Blanch the carrot greens for 2 to 3 minutes and transfer to the ice bath.
  4. Blanch the baby spinach (or parsley) for 1 minutes and transfer to the ice bath.
  5. Once cool, squeeze out the spinach and carrot greens and put in a blender. (I used a Vitamix.)
  6. Add the garlic, oil, red wine vinegar, and salt and purée until smooth. Set aside.

To Finish the Dish:

  1. Remove the carrots from the oven, cut into bite-sized pieces, and transfer to a serving bowl.
  2. Spoon some of the Chimichurri Sauce over the carrots and garnish with small carrot greens.
  3. Serve family-style with reserved sauce on the side.

Michael & Bryan Voltaggio’s Cornbread Stuffing

My husband and I traditionally celebrate our wedding anniversary by having an extravagant dinner at VOLT in Frederick, Maryland. It is the restaurant of Bryan Voltaggio, of Top Chef fame. On our 19th anniversary, we brought home an autographed cookbook after enjoying our lovely meal. Last Thanksgiving, I made two side dishes from this special book. ❤

This stuffing recipe was adapted from Home: Recipes to Cook With Family and Friends by Bryan Voltaggio. I modified the proportions and used prepared stock as well as store-bought sausage as shortcuts.

Both the cornbread and the poultry seasoning can be made days in advance, which is always helpful. It was interesting to me that the cornbread was made without a leavening agent, making it more dense than a typical cornbread. The stuffing had a deep celery flavor from the celery seed and chopped celery. Nice.

Yield: 10 servings

For the Cornbread:

  • nonstick cooking spray
  • 1 cup (200g) granulated sugar
  • 5 T (1/3 cup, 75g) unsalted butter, at room temperature
  • 1 1/2 tsp (9g) fine sea salt
  • 3 large eggs
  • 2 tsp (12g) molasses, honey, or sorghum syrup
  • 1/4 tsp (0.6g) freshly grated nutmeg
  • 1 cup (240g) buttermilk
  • 1 cup plus 2 1/2 T whole milk
  • 2 2/3 cups (400g) all-purpose flour
  • 2 cups (276g) cornmeal

For the Poultry Seasoning:

  • 2 tsp (2g) finely chopped fresh flat-leaf parsley
  • 1 tsp (0.5g) finely chopped fresh rosemary
  • 1 tsp (1g) finely chopped fresh sage
  • 1 tsp (1g) finely chopped fresh thyme
  • 1 tsp (2g) ground celery seed
  • 1 tsp (2g) ground coriander
  • 1 tsp (2g) onion powder
  • 1/2 tsp (3g) fine sea salt
  • 1/2 tsp (1.5g) freshly ground black pepper

For the Topping:

  • 2/3 cup (50g) panko breadcrumbs
  • 2 1/2 T (25g) poultry seasoning (above)
  • 2 T unsalted butter, melted

For the Stuffing:

  • nonstick cooking spray
  • 3 T extra-virgin olive oil or canola oil
  • 4 1/2 cups (300g) freshly baked and cubed cornbread
  • 1 pound loose sweet Italian pork sausage
  • 2 medium onions, cut into 1/4-inch dice
  • 3 medium carrots, cut into 1/4-inch dice
  • 4 to 6 stalks celery, cut into 1/4-inch dice
  • fine sea salt and freshly ground black pepper
  • 2 cups chicken or turkey stock (preferably homemade)

For the Royale:

  • 3 large eggs
  • 1 cup (240g) milk or heavy cream

To Make the Cornbread:

  1. Preheat the oven heat to 350 degrees F, preferably on convection. Spray or butter the bottom and sides of two 9-by-13-inch baking dishes. (One 13-by-18 inch casserole pan can be substituted.)
  2. Put the sugar, 5 tablespoons butter and the salt in a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy, 4 to 5 minutes.
  3. Beat in the eggs one at a time, waiting until each one is fully incorporated before adding another.
  4. Beat in the molasses and nutmeg.
  5. Reduce the mixer to low speed, add the buttermilk and milk, and beat until incorporated.
  6. Add the flour and cornmeal, and beat on low speed until well combined.
  7. Increase the speed to medium and beat until the batter is well-blended and thick, stopping to scrape down the sides of the bowl a few times, 2 to 3 minutes.
  8. Pour the batter onto the prepared baking dishes. Tap each dish on the counter to settle the batter.
  9. Bake until the cornbread springs back lightly when pressed with your finger, 22 minutes on convection or up to 30 minutes in a standard oven.
  10. Cool completely in the dish on a wire rack.
  11. The cornbread may be made 3 days in advance, covered with plastic wrap, and held at room temperature.

To Make the Poultry Seasoning:

  1. Combine the parsley, rosemary, sage and thyme in a small bowl.
  2. Add the celery seeds, coriander, onion powder, salt and pepper. Toss to combine.
  3. The seasoning can be refrigerated in an airtight container for up to 3 days.

To Make the Topping:

  1. Put the panko breadcrumbs in a medium bowl and add the poultry seasoning (the remainder may be used to season gravies and other holiday dishes).
  2. Drizzle with the melted butter and toss with your fingers to moisten the breadcrumbs. Set aside.

To Make the Stuffing:

  1. Preheat the oven heat to 325 degrees F, preferably on convection. Spray a 9-by-13-inch flameproof casserole dish with nonstick cooking spray.
  2. Cube the cornbread and put into a large mixing bowl.
  3. Heat 2 tablespoons of the olive oil in a skillet or sauté pan over medium-high heat.
  4. Add the sausage and cook, stirring and breaking it up into small pieces with the back of a spoon so it cooks evenly, until cooked through, about 5 minutes. Use a slotted spoon to transfer the sausage to the cornbread.
  5. Return the same skillet with the drippings to medium heat and add the remaining 1 tablespoon olive oil.
  6. Once the oil is hot, add the onions and cook, stirring occasionally, until tender and translucent, about 3 minutes.
  7. Add the carrots and celery, season lightly with salt and pepper, and cook, stirring, until just tender, about 5 minutes. Add the vegetables to the cornbread and sausage.
  8. Put the eggs in a blender to make the Royale. Start the blender on low-speed and mix until the eggs are just blended.
  9. Put the milk or cream in a medium saucepan over medium-high heat and heat until a thermometer registers 180 degrees F. Add to the eggs in the blender and mix on low speed until homogenized.
  10. Add the egg mixture to the cornbread mixture.
  11. Add 2 cups of stock. Season with salt and pepper.
  12. Fold everything together with a rubber spatula until fully combined and the stock has mostly been absorbed. The stuffing will seem a little too wet before baking.
  13. Spread the stuffing in the baking dish. Lightly tap the dish on the counter to even out the mixture in the pan.
  14. Add the topping, letting it fall from your fingers in an even layer across the top.
  15. Bake the stuffing until very hot and cooked through, 30 to 35 minutes.
  16. Turn the broiler on high, and broil the stuffing until the crust is GBD (Golden Brown and Delicious), 3 to 5 minutes.
  17. Serve family-style from the casserole dish.

Note: When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway. Put the lid on, leaving one corner open; this will prevent the vacuum effect that creates heat explosions. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 1,277 other followers

Recipe Categories

my foodgawker gallery
my photos on tastespotting

Top Posts & Pages

Churro Cupcakes with Cinnamon Cream Cheese Frosting
Grilled Corn & Avocado Salad with Creamy Feta Dressing
Bread Machine Brioche
Rick Bayless' Classic Mexican Fried Beans with Onions & Garlic
Ottolenghi's Baked Rice
Chicken Stew with Biscuits
Maple-Blueberry Scones
Portuguese Rolls
Ottolenghi's Zucchini "Baba Ghanoush"
Chicken Parmesan with Chicken Thighs
Foodista Food Blog of the Day Badge
%d bloggers like this: