Tag Archives: side dish

Mashed Potatoes with Roasted-Garlic Mascarpone

Uncategorized, , , ,

These silky spuds are so rich, you can even skip the gravy! A mixture of brown butter, roasted garlic, and rich mascarpone levels up an iconic, otherwise-basic mashed potato recipe. Fold the rich garlic mixture into cooked potatoes before mashing (and then add add some more roasted cloves to the topping!). Any downside? There probably won’t be any leftovers.

Even though the fried sage leaves are optional, they add not only visual impact, but a nice herby texture. Additionally, we used roasted garlic paste in the potato mixture, and topped them with roasted garlic cloves along with the crisped sage leaves and cracked black pepper. A perfect accompaniment to our Reverse-Sear Prime Rib.

Mashed Potatoes with Roasted-Garlic Mascarpone

  • Servings: 8-10
  • Difficulty: easy
  • Print

Ingredients

  • 1 medium garlic bulb
  • 3 lb. Yukon gold or red potatoes, peeled, if desired, and cut into 2-inch pieces
  • 1/4 cup butter
  • 1/2 cup mascarpone cheese
  • 1/4 to 1/2 cup milk, heavy cream, or half-and-half
  • Melted butter or olive oil and cracked black pepper (optional)
  • Frizzled Sage (optional)

Directions

  1. Preheat oven to 425°F. Cut 1/2 inch off top of garlic bulb to expose ends of cloves. Leaving bulb whole, remove any loose, papery outer layers. Place bulb, cut side up, in a small ramekin or custard cup. Lightly drizzle with olive oil and sprinkle with salt. Cover ramekin with foil. Roast 25 to 35 minutes. Once cool enough to handle, squeeze bottom of roasted bulb to release garlic cloves onto a cutting board; lightly sprinkle with additional salt. Use the side of a chef’s knife to mash the garlic into a paste. (Garlic paste can be made ahead and chilled up to 3 days.)
  2. Meanwhile, in a 4- to 6-qt. pot cook potatoes, covered, in enough lightly salted boiling water to cover until tender, 20 to 25 minutes; drain. Return hot potatoes to hot pot.
  3. In a small saucepan heat butter over medium until it starts to brown, 7 minutes. Remove from heat. Stir in mascarpone cheese and garlic paste until cheese is melted. Add mascarpone mixture to potatoes in pot. Let stand, uncovered, 2 minutes. In another small saucepan, heat milk over low until very warm.
  4. Mash potatoes with a potato masher or beat with a mixer on low just until light and fluffy. Stir in 1/4 cup of the warm milk, 1 tsp. salt, and 1/2 tsp. ground black pepper. Gradually stir in additional warm milk if needed to make potatoes desired creaminess. If you like, serve topped with melted butter, cracked black pepper, and Frizzled Sage.

How to Make Frizzled Sage

Pour enough vegetable oil into a small saucepan to cover bottom of the pan; heat over medium. Add fresh dry sage leaves, a few at a time. Cook until lightly browned and starting to crisp, 2 minutes. Remove to side dish until ready to adorn the potatoes.

http://www.lynnandruss.com

Recipe By Sarah Martens and Carrie Boyd for Better Homes and Gardens

Farro with Mushrooms and Peas

Uncategorized, , , , ,

We were pleasantly surprised how much we loved this easy farro recipe with mushrooms and peas. The side dish is creamy and packed with the flavors of fresh thyme, garlic, and a little Parmesan cheese. Think of this as a farro risotto type dish, but with far less TLC than your typical risotto requires! 

It is perfect as a vegetarian main next to some fresh salad, or serve it as a side next to your favorite protein, such as we did with loin lamb chops. You can also prepare it in advance and use as lunch for several days.

Unfamiliar with farro? It is a nutty-flavored Mediterranean grain that has been in use since the time of ancient Egypt. And not only is it chockful of good-for-you nutrition — fiber, protein, vitamins, minerals and antioxidants — it is also hearty, deeply satisfying, and quite versatile.

NOTES: As a vegetarian entree or main course, this recipe will serve 4. If served as a side next to your favorite protein such as salmon, chicken, pork or lamb, it can serve 5 to 6 people.

This farro recipe will keep well for 3 to 4 days, if refrigerated properly in airtight containers. When you need to warm it up, just use a skillet over medium-low heat. It helps to add a little bit of water and stir regularly till warmed through.

Farro with Mushrooms and Peas

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • Extra virgin olive oil
  • 3 green onions, chopped
  • 8 oz. baby bella mushrooms cleaned, trimmed and sliced
  • 1 cup frozen peas
  • 1 tsp. chopped garlic
  • 1 cup pearled farro
  • 1 tsp. sweet paprika
  • 2 springs fresh thyme, leaves only
  • Salt and pepper
  • 2 1/4 cups vegetable broth or chicken broth
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh mint leaves, chopped

Directions

  1. In a deep skillet with a lid, heat 2 tablespoons of olive oil over medium-high heat. Add green onions, mushrooms, and peas; sauté for 3-4 minutes. Add fresh garlic and stir briefly until fragrant. Now add farro, sweet paprika, thyme, and a little salt and pepper. Cook for 4-5 minutes, stirring regularly.
  2. Meanwhile, in a separate pot over medium-high heat, bring the broth to a boil. Add the boiling broth to the farro mixture. Bring everything to a boil, then lower the heat to medium-low. Cover and cook for 20 minutes (or according to package directions, ours took 30 minutes) until the liquid is absorbed.
  3. Remove from heat and add grated Parmesan and fresh mint leaves. Serve warm.

http://www.lynnandruss.com

Recipe by Suzy Karadsheh

Italian Green Beans (Fagiolini alla Genovese)

Uncategorized, , , , ,

This version on Genoese-style green beans (Fagiolini alla Genovese) creates tender blanched green beans tossed in a bold, zippy dressing made with anchovies, lemon juice, and olive oil. Finished with crispy garlic chips, it’s a quick, flavor-packed vegetable side dish that’s both easy and elegant. Definitely company-worthy.

Italian Green Beans (Fagiolini alla Genovese)

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 1 lb. fresh green beans, trimmed
  • Kosher salt
  • 3 Tbsp. extra virgin olive oil
  • 2 large cloves garlic, very thinly sliced
  • 1/4 cup finely chopped fresh chives
  • 2 Tbsp. finely chopped fresh parsley
  • 4 cured oil-packed anchovy fillets, finely chopped
  • 1 large lemon, zested and juiced

Directions

  1. Blanch the green beans. Set a bowl of cold water and ice near the stove. Bring a medium pot of water to a boil and salt the water very well (estimate about 1 tablespoon of kosher salt per quart of boiling water). Drop the green beans into the boiling salted water and cook for 2 to 3 minutes, just until bright green. Then, use tongs to transfer the green beans to the bowl of iced water and let cool (this will stop the cooking process so the beans stay crisp).
  2. Make the garlic chips. In a small saucepan warm the olive oil over medium heat until just shimmering. Drop the sliced garlic in and cook for about 1 minute or until the garlic has turned golden brown and crispy (it should not be burned). Remove the garlic with a slotted spoon and set aside for now.
  3. Make the dressing. In a small bowl, combine the chives, parsley, finely chopped anchovies, lemon zest and juice. Pour the olive oil slowly into the bowl while whisking continuously until the dressing has emulsified. Taste and, if needed, add a small pinch of salt and whisk again to combine.
  4. Finish and serve. Drain the green beans well and transfer to a serving platter. Pour the dressing all over the beans and toss gently. Garnish with the crispy garlic and serve.

http://www.lynnandruss.com

Recipe from Suzy Karadsheh

Potato and Zucchini Spanish Tortilla

Uncategorized, , , , , , , ,

The beauty of this dish, is not only that it is texturally satisfying, but it can be served at any meal in the day as a side dish OR an entrée. We’ve experienced the Spanish tortillas lining the counters at tapa and pintxo bars all over Spain. They’re one of the most beloved and popular dishes in Spanish cuisine and are eaten at any time of day: breakfast, lunch, dinner, on school field trips, after beach excursions…. or just because you’re hungry…

For purists, a Spanish tortilla should only contain 4 ingredients: olive oil, potatoes, eggs, and salt. Personally, onion is a must but in this recipe zucchini is also added, which ends up melting into the potatoes creating a velvety dish. The trick to creamy tortilla is to use lots of olive oil—more than what you would ever think you need.

According to America’s Test Kitchen (ATK), it is about poaching the potatoes and zucchini in the oil and not really frying to a crisp. The potatoes and zucchini will absorb some of the oil, but a lot of it will get drained after they are cooked (leftover oil can be reused after straining so it doesn’t go to waste). Everything gets mixed with eggs and is given a quick scramble in the pan, then it’s flipped, using a plate, and finished with a quick stint in the pan on the second side.

In Spain, a true tortilla should have a soft and creamy interior and exterior that is light in color. It should not be cooked through or deeply caramelized on the outside, but of course, you can cook it a bit longer to your liking. Loved it! As melt-in-your-mouth tender as the ones they serve in Spain.

NOTES: It is best to wait a few minutes before cutting into it as it will set a bit more with carryover cooking. It is important to use a nonstick pan so the tortilla slides easily out of it. 

Potato and Zucchini Spanish Tortilla

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 1 cup extra-virgin olive oil
  • 1 small onion, chopped fine
  • 1 lb. Yukon gold potatoes, peeled, halved lengthwise and sliced crosswise 1/8-inch thick
  • 8 oz. zucchini, cut into 1/2-inch pieces
  • 1 1/4 tsp. table salt, divided
  • 5 large eggs

Directions

  1. Heat 1 cup extra-virgin olive oil in 10-inch nonstick skillet over medium heat until shimmering. Add 1 small finely chopped onion and cook until just softened but not browned, 3 to 5 minutes.
  2. Stir in 1 pound Yukon gold potatoes (peeled, halved lengthwise, and sliced crosswise into ⅛-inch-thick pieces), 8 ounces chopped zucchini, and ¾ teaspoon table salt. Compress vegetables to submerge in oil as much as possible (it’s OK if vegetables aren’t fully submerged; as they cook they will shrink and become submerged). Cook until potatoes and zucchini are very tender and lightly caramelized, 25 to 30 minutes, stirring occasionally (zucchini should be falling apart). Remove from heat.
  3. Whisk 5 large eggs and remaining ½ teaspoon table salt together in large bowl. Strain vegetable-oil mixture through fine-mesh strainer set over clean bowl. Transfer vegetables to bowl with eggs, stirring to combine, and set strained oil aside.
  4. Heat 1 tablespoon strained oil in now-empty skillet over medium heat until shimmering. Add egg-vegetable mixture and cook, stirring center to scramble eggs lightly, until edges are set, about 1 minute. Run rubber spatula along edges of pan, then shake skillet gently to loosen tortilla from skillet. Cook for additional 1 to 2 minutes until set but not browned.
  5. Remove skillet from heat. Run rubber spatula along edges of pan, then shake skillet gently to loosen tortilla from skillet. Place large flat plate over tortilla in skillet and, holding plate with 1 hand and skillet handle with your second hand, invert skillet to transfer tortilla to plate. Slide tortilla back into now-empty skillet, tucking edges of tortilla as needed around perimeter of skillet, and cook over medium-high heat until second side is just set, 1 to 2 minutes.
  6. Gently slide tortilla onto serving plate and let rest for 10 minutes. Serve warm or at room temperature, drizzling with extra strained oil if desired.

http://www.lynnandruss.com

Recipe by Aran Goyoaga for America’s Test Kitchen’s Cooks Country

Cast Iron Crispy Home Fries with Bacon

Uncategorized, , , , ,

Super-savory spuds for any time of day—breakfast, lunch, dinner, or late night. We beta-tested this recipe for America’s Test Kitchen many months ago, and it was published in Cook’s Country April/May 2025 issue.

This recipe for bacon-y potatoes demonstrates the superior browning ability of cast-iron skillets. For home fries with tender, fluffy insides and crispy, browned exteriors, precooking the potatoes is essential.

Peel and cut russet potatoes into ¾-inch pieces before microwaving them, covered, with oil, salt, and pepper until tender. Then crisp the potatoes in a hot cast-iron skillet, using bacon fat to give them smoky savoriness.

Fresh garlic and delicate chives provided sweet-savory depth without overpowering the spuds. As mentioned, these potatoes aren’t just for breakfast—they can be enjoyed any time of the day.

NOTE: To minimize food waste, when cutting peeled potatoes into cubes, don’t bother squaring off the sides of the potatoes. The cubes just need a few flat sides; some rounded sides are fine too. FYI: Six slices of bacon should weigh six ounces.

Cast Iron Crispy Home Fries with Bacon

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 6 slices bacon, cut into ½-inch pieces
  • 2¼ lbs. russet potatoes, peeled and cut into ¾-inch cubes
  • 2 tablespoons vegetable oil, plus extra as needed
  • 1¼ tsp. table salt
  • ¼ tsp. pepper
  • 1 garlic clove, minced
  • 2 Tbsp. minced fresh chives

Directions

  1. Cook bacon in 12-inch cast-iron skillet over medium heat until crispy, 5 to 7 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate. Transfer rendered bacon fat to small bowl and reserve. (You should have about 5 tablespoons fat; add vegetable oil as needed to equal 5 tablespoons.) Wipe skillet clean with paper towels.
  2. Meanwhile, toss potatoes with 2 tablespoons vegetable oil, salt, and pepper in large bowl and microwave, covered, until potatoes are fully tender, 10 to 12 minutes, stirring halfway through microwaving. (Take care when removing cover; steam will be very hot.) Transfer potatoes to colander and let cool for 15 minutes.
  3. Heat reserved 5 tablespoons bacon fat in now-empty skillet over medium-high heat until just smoking. Add potatoes and cook without moving until first side is well browned, about 3 minutes. Continue to cook, stirring every 3 minutes, until potatoes are well browned and crisp all over, about 12 minutes longer.
  4. Off heat, stir in garlic. Transfer to platter and sprinkle with chives. Serve.

http://www.lynnandruss.com

Recipe by Mark Huxoil for America’s Text Kitchen

Corn on the Cob with Melted Miso-Butter

Uncategorized, , , ,

The fresh ears of corn are drenched in a creamy-salty richness of butter, miso, and salt, then topped with sliced scallions. For maximum flavor, sake is used as an added liquid (our version reduces the sake by half), but water works, too. Scallions and flaky salt, are the final flourish.

This recipe is loosely based on a grilled corn recipe from Milk Street in which the corn is also topped with toasted sesame seeds (we omitted). We opted to steam the corn and then drench it with a miso-butter mixture combined with an immersion blender.

The original recipe calls for the butter and miso to be melted in a skillet and whisked until emulsified. Ours never did emulsify, so we just put all ingredients (except scallions) into the immersion blender cup.

In fact, we doubled the butter mixture because we wanted leftovers for a corn sauté dish for an upcoming party. And we still had some leftover for future dishes! Think baked potatoes, streamed veggies, hot dinner rolls…

Corn on the Cob with Melted Miso-Butter

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients

  • 6 Tbsp. salted butter, melted
  • 2 Tbsp. white miso
  • 1/4 cup sake or water
  • 1 Tbsp. lime juice (missing in above photo)
  • 1 tsp. toasted sesame oil
  • Ground white pepper
  • 6 ears corn, husked
  • 2 scallions, thinly sliced

Directions

  1. Boil water in a large skillet. Add the ears of corn, turn off the heat and cover for 10 minutes.
  2. Meanwhile, using an immersion blender, emulsify the melted butter and white miso.
  3. Add in the sake, lime juice sesame oil and white pepper and continue blending until you have a smooth consistency.
  4. Remove corn to a platter, drain the water from the pan. Add the ears of corn back to the skillet and pour the miso-butter mixture over the ears, cover and let sit over low heat for a few minutes until warmed through.
  5. With tongs, lift each ear out of the skillet, letting excess mixture drip off, and place all earns on a platter. Sprinkle with scallions slices and serve immediately.
  6. Save remaining miso-butter mixture in a glass container with lid. Refrigerate. Let come to room temperature when ready to use again.

http://www.lynnandruss.com

Spanish Zucchini with Garlic and Sherry Vinegar

Uncategorized, , ,

Spanish gambas al ajillo—shrimp cooked with generous amounts of garlic and olive oil—is a popular tapa, but as the recipe from Milk Street explains, the “al ajillo” technique isn’t strictly for shrimp. It can be employed with a number of different ingredients, including vegetables.

Here, zucchini is used to make calabacines al ajillo, also a Spanish classic. Cut into spears, quickly cooked, then left to stand for a few minutes before serving, the summer squash soaks up the heady notes of toasted garlic and the fruity, peppery olive oil.

Since it was just the two of us for dinner, and we didn’t want leftovers, the recipe was cut in half. You can serve with lots of warm, crusty bread for dipping into the oil or as a side to seared or grilled white fish. Ours was paired with a couple of grilled pork chops and some fresh garden tomatoes and basil. This dish is great served warm or even at room temperature.

TIP: Don’t leave the seeds in the zucchini. The seedy cores quickly turn soft and spongy with cooking and release moisture that would water down the dish. Be sure to turn up the heat to medium-high after adding the zucchini to the skillet to help maintain the temperature of the pan and oil.

Spanish Zucchini with Garlic and Sherry Vinegar

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients

  • 4 medium zucchini (about 2 lbs. total)
  • 1/3 cup extra-virgin olive oil
  • 4 medium garlic cloves, thinly sliced
  • 2 dried árbol chilies, broken in half, seeds shaken out and discarded, OR ¼ tsp. red pepper flakes
  • 1 Tbsp. sherry vinegar
  • Kosher salt and ground black pepper
  • 1/2 cup lightly packed fresh flat-leaf parsley, chopped
  • Flaky salt (optional)

Directions

  1. Halve the zucchini lengthwise, then use a spoon to scrape out the seeds. Turn each half cut side down and slice it lengthwise about ¼ inch thick, then cut the strips crosswise into 2-inch sections.
  2. In a 12-inch skillet over medium, combine the oil and garlic, then cook, stirring often, until the garlic is softened and lightly golden around the edges, about 3 minutes. Add the zucchini and chilies; immediately increase to medium-high and cook, stirring occasionally, until the zucchini begins to brown at the edges, about 5 minutes.
  3. Stir in the vinegar, ½ teaspoon salt and ¼ teaspoon black pepper; cook, stirring often, until the zucchini is tender yet holds its shape, 7-8 minutes. Remove the pan from the heat and let stand for about 5 minutes to cool slightly and to allow the zucchini to absorb the flavors.
  4. Stir in the parsley, then taste and season with salt (if not using flaky salt) and with black pepper. If desired, remove and discard the árbol chilies (if used). Transfer to a serving dish and sprinkle with flaky salt (if using).

http://www.lynnandruss.com

Recipe by Courtney Hill for Milk Street

Easy Crunchy Asian Slaw

Uncategorized, , , , , ,

A simple healthy recipe for Asian Slaw – easy and crunchy, this vegan slaw can be made ahead and is packed full of flavor. It’s also a fantastic way to use up some of the stray veggies in the fridge—that remaining half cabbage, the lone carrot or parsnip, or the leftover bell pepper… you get the idea…

The Asian Slaw Dressing is the best! Not only is it made with accessible ingredients you most likely have in your pantry, but it also seems to have the right balance of sweetness, tartness, and depth with just a little heat. And of course, you can personalize it even further to your own tastes.

The slaw recipe will keep up to 4 days in an airtight container in the refrigerator. You can prep the cabbage up to 3 days ahead as well as the dressing and toss before serving—leaving the sesame seeds off until serving.

We served our slaw as a side to stir-fried Ginger Beef.

Easy Crunchy Asian Slaw

  • Servings: 6
  • Difficulty: easy
  • Print

Ingredients

  • 2 – 2 1/4 lb cabbage – shredded-roughly 6-7 cups
  • 3 scallions, sliced
  • 1 cup cilantro, chopped (or sub Italian Parsley)
  • 1/2 toasted cashews, chopped, optional

Asian Slaw Dressing

  • 3 Tbsp.olive oil
  • 1–3 tsp. toasted sesame oil
  • 1/4 cup rice wine vinegar
  • 3 Tbsp. sugar, maple syrup, honey, or coconut sugar
  • 1 Tbsp. soy sauce
  • 1 Tbsp. fresh ginger, grated, or use ginger paste
  • 1 garlic clove, grated or use garlic paste (garlic is optional, adds punchy flavor)
  • 1/2 tsp. salt
  • 1/2 tsp. chili flakes or chili paste, optional

Directions

  1. Toss slaw ingredients together in a large bowl. Add cilantro and scallions.
  2. Whisk Asian Slaw Dressing ingredients together in a small bowl.
  3. Pour dressing into slaw and toss well. Taste, adjust salt, honey and sesame oil to taste.
  4.  Garnish with sesame seeds and/or nuts.

http://www.lynnandruss.com

Adaptable recipe from feastingathome.com

Pan-Seared Zucchini with Spicy Honey and Scallions

Uncategorized, , , , ,

Come summertime, zucchini is everywhere—if not in your own garden, then an abundance can be found at local farm markets, neighbor’s backyards and the nearby grocery store. But let’s forget dull and watery. “If you treat summer’s most ubiquitous squash with intention, it can sear like a steak and turn downright lush”—so claims Cook’s illustrated (CI). So we had to see for ourselves. OMG, the most luscious zucchini dish we’ve ever experienced!

For dense, meltingly soft, and dramatically browned zucchini, CI says to start by halving and scoring the cut surfaces of the squashes, rubbing them with salt, and briefly microwaving them. The salt and heat draws moisture from the flesh, and the slits provided escape routes for the water so that the surfaces are primed for browning.

Cooking in a well-oiled cast-iron skillet encourages rich browning; the metal holds the heat really well, and the fat facilitates heat transfer between the pan and the food. Covering the skillet for most of the cooking time traps moist heat that forces air out of the flesh and also dissolves its pectin, rendering the flesh fork-tender.

A mixture of honey and hot sauce, microwaved (or heated in a sauce pan) to a glaze consistency, adds sweetness with a bit of heat; while sliced scallions bring fresh crunch and color. If you taste the sauce by itself, it may seem too spicy. However, once it is spread on the cooked zucchini, it mellows into the perfect blend of sweet and spicy.

Instead of microwave: Reduce the honey mixture in a saucepan on the stovetop. Leave the salted zucchini cut side down on the paper towels for 30 minutes to drain and add a couple of minutes to the cooking time.

*NOTE: After reading other recipe reviewers comments that after you remove the lid from the pan and flip the zucchini, the pieces on the outer edge were not fully browned. This happened to us also. So if needed, rearrange zucchini from middle to outer edges, and cook the scored surfaces another 3 minutes without covering to char all pieces evenly.
Then flip, and cook another 3 minutes uncovered.

Pan-Seared Zucchini with Spicy Honey and Scallions

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 2 Tbsp. honey
  • 1 Tbsp. hot sauce
  • 3 zucchini (8 oz. each), halved lengthwise
  • 2 tsp. kosher salt
  • 3 Tbsp. vegetable oil
  • 1 scallion, sliced thin on bias

Directions

  1. Whisk honey and hot sauce together in 1-cup liquid measuring cup. Microwave until mixture comes to boil, 30 to 45 seconds. Continue to microwave, stirring every 30 seconds, until sauce is slightly thickened, about 1 minute (sauce will continue to thicken as it cools).
  2. Using sharp paring knife, score cut sides of zucchini diagonally, about ¼ inch deep, at ½-inch intervals. Turn zucchini 90 degrees and score again in opposite direction. Place scored zucchini halves close to each other, cut side up, on cutting board. Sprinkle salt evenly over halves. Rub salt into cut sides until mostly dissolved.
  3. Line large plate with double layer of paper towels. Place zucchini cut side down on paper towels and press gently. Microwave until zucchini has exuded water and is hot to touch, about 3 minutes. Cut each piece in half crosswise.
  4. Spread oil over surface of cold 12-inch cast-iron skillet. Arrange zucchini cut side down in skillet and press to ensure that cut sides are flush with skillet surface (reserve paper towel–lined plate). Cover skillet. Cook over medium-high heat, rotating skillet one-quarter turn every 2 minutes for even cooking, until cut sides are deeply browned, 8 to 10 minutes.
  5. Slide skillet off heat. Uncover and turn zucchini cut side up. (*See above note regarding evenly browned surfaces.) Return to medium-high heat and continue to cook, uncovered, until paring knife meets little to no resistance when slipped into center of squash, 2 to 3 minutes longer. Transfer zucchini cut side up to reserved paper towel–lined plate to drain for 5 minutes.
  6. Transfer zucchini cut side up to platter. Drizzle with honey mixture, sprinkle with scallion, and serve.

http://www.lynnandruss.com

Adapted from a recipe by Andrea Geary for Cook’s Illustrated

Asparagus Involtini

Uncategorized, , , , ,

When we spied this asparagus recipe in our latest issue of Food & Wine, we knew we had to get it on our short list. An elegant alternative to bacon-wrapped asparagus, these prosciutto-wrapped spears are a delightful combination and perfect for springtime.

Asparagus is quickly blanched and shocked to preserve its bright green color and crisp-tender texture. When paired with nutty Montasio cheese (named after the Montasio plateau in Italy, this rich, semi-hard cheese is made from cow’s milk and has a nutty, slightly fruity flavor). Montasio cheese is difficult to source in our area, so Asiago makes a good substitute.

Wrapped in salty prosciutto, these asparagus involtini—the Italian word for “rolls”—make for a great party appetizer or vegetable side dish. Serve these prosciutto-wrapped asparagus warm, accompanied by a fresh salad, or as part of an antipasto platter.

Asparagus typically takes about three to four minutes to blanch in boiling salted water. To keep the asparagus extra green and crisp before it finishes cooking in the pan, blanch it for just two to three minutes.

The wrapping process is a bit tricky, so keep your patience and perhaps buy a few extra slices of prosciutto. If you don’t need to use the extras, they make a mighty fine nibble. Since there was just two of us for dinner, we halved the recipe and still had leftovers.

TIP: Chilling the prosciutto in the refrigerator for a few minutes before rolling will help keep it together as you work it around the asparagus; when the prosciutto is too warm it can tear while rolling. 

Have a party coming up? Rolled and uncooked prosciutto and asparagus wraps can be made ahead and stored in an airtight container in the refrigerator for up to four days.

Asparagus Involtini

  • Servings: 4-8
  • Difficulty: moderately easy
  • Print

Ingredients

  • 1 lb. asparagus, trimmed
  • 8 oz. Montasio or Asiago cheese, chilled (about 4 cups)
  • 16 thin slices of prosciutto (preferably prosciutto di Parma)
  • 1 Tbsp. unsalted butter 
  • 1 Tbsp. extra-virgin olive oil
  • Black pepper and torn basil leaves, for garnish

Directions

  1. Bring a large pot of salted water to a boil over high. Fill a large bowl with ice water. Add asparagus to boiling water; cook, stirring occasionally, until bright green and crisp-tender, 2 to 3 minutes. Drain asparagus and immediately place in ice bath; let stand until thoroughly chilled, about 2 minutes. Drain and pat dry.
  2. Shave long strips of cheese using a vegetable peeler. Place 1 slice of prosciutto on a clean work surface. Place a small cheese slice (about 1/2 ounce) over prosciutto. Place 2 asparagus spears over cheese at the short end of the prosciutto slice. Tightly roll prosciutto around asparagus spears, spiraling upward. Repeat process with remaining prosciutto, cheese, and asparagus.
  3. Heat butter and oil in a large nonstick skillet over medium until butter melts and begins to foam. Add 4 or 5 asparagus rolls to skillet, seam side down, and cook until prosciutto is crisp and cheese is melted, 2 to 3 minutes per side. Repeat with remaining asparagus rolls. Transfer to a platter; sprinkle with black pepper and basil. Serve warm.

http://www.lynnandruss.com

Recipe by Lachlan Mackinnon-Patterson for Food & Wine

Cheesy French Onion Garlic Bread

Uncategorized, , ,

Love garlic bread? Well, this cheesy French onion garlic bread is the best of both worlds, combining garlic bread and French onion soup, with none of the hassle. With just a few ingredients and a little help from the grocery store, you’ll have a delicious twist on garlic bread in no time. A great addition to most dinner parties.

Here, I use a packet of onion soup mix and some butter to season the bread. Topping it with gooey mozzarella, Gruyère, fresh thyme, and black pepper achieves that signature French onion soup flavor. The bread crisps up in the oven to become a buttery, cheesy delight. It’s the ideal companion to any pasta dish — or perhaps a great midday snack. No matter what you pair it with, it’s one of the best complements to any meal.

While the original recipe didn’t say to, we found it’s best to let the butter/onion soup mix sit at room temperature so that the dried bits of onion hydrate some.

Make ahead: The butter mixture can be made up to two days ahead and refrigerated in an airtight container. Let sit at room temperature until softened before using.

Storage: Leftover bread can be refrigerated in an airtight container for up to four days. Reheat in a 350ºF oven until warmed through, about 8 minutes.

Cheesy French Onion Garlic Bread

  • Servings: 8-10
  • Difficulty: easy
  • Print

Ingredients

For the Butter

  • 9 Tbsp. unsalted butter, at room temperature
  • 3 Tbsp. mayonnaise
  • 1 1-oz. packet of dried onion soup mix, such as Lipton’s
  • 3 cloves garlic, minced

For the Bread

  • 1 12-oz. loaf French or Italian bread
  • 4 1/2 oz. low-moisture mozzarella cheese, shredded
  • 4 1/2 oz. Gruyère cheese, shredded
  • 1 Tbsp. fresh thyme leaves from about 5 sprigs, plus more for garnish
  • Freshly ground black pepper

Directions

  1. Make the butter: Stir and smash room-temperature unsalted butter, mayonnaise, onion soup mix, and minced garlic cloves together with a flexible spatula in a small bowl until combined. Let sit for about 30 minutes to ensure the dried onion bits hydrate.
  2. Assemble the bread: Heat the oven to 375ºF. Line a baking sheet with parchment paper or aluminum foil.
  3. Use a serrated knife to split 1 loaf French bread in half. Place cut side up on the baking sheet. Spread the butter mixture evenly onto the bread.
  4. Sprinkle evenly with shredded mozzarella cheese, shredded Gruyère cheese, fresh thyme leaves, and liberally season with black pepper.
  5. Bake, rotating halfway through, until the cheese is melted and the top is browned in spots, about 15 minutes total. Let cool for at least 10 minutes. Garnish with more fresh thyme leaves if desired and cut crosswise into pieces.

http://www.lynnandruss.com

Recipe by Janette Zepeda for The Kitchn.com

Scalloped Potatoes with Horseradish and Gruyere

Uncategorized, , , , ,

Scalloped potatoes are a tried-and-true side dish. There’s no reason to reinvent a classic, but adding a kick, a rather strong kick, can be a fun twist. The piquant horseradish in this recipe does exactly that. It cuts through the double richness of the cream and cheese and makes you crave another serving.

Swapping a single variety of potato for three — purple, sweet and russet — adds more texture and flavor. Purple potatoes (see Tip) pop on the plate and offer that earthy flavor but with a less starchy texture, and the sweet potatoes are meltingly tender. Give this festive, upgraded version of scalloped potatoes a try at your next gathering.

Intended for just the two of us, we cut the recipe me half. It was still enough for six decent-sized portions.

TIP: Go with whatever variety and size of purple potatoes are available. If using ones with thin skins, you can go ahead and skip peeling.

Scalloped Potatoes with Horseradish and Gruyere

  • Servings: 8-10
  • Difficulty: easy
  • Print

Ingredients

  • 1 lb. russet potatoes (about 2 medium)
  • 1 lb. purple potatoes (see Tip)
  • 1 lb. sweet potatoes (about 2 medium)
  • 3 Tbsp. unsalted butter
  • 5 medium garlic cloves, finely grated
  • 3 Tbsp. all-purpose flour
  • 3 cups half-and-half
  • ½ cup prepared horseradish
  • Kosher salt (such as Diamond Crystal)
  • 2 cups shredded Cheddar or Gruyère

Directions

  1. Arrange a rack in the top third of the oven and heat to 400 degrees. Peel all the potatoes (see Tip) and cut into ⅛-inch-thick slices with a sharp knife or mandoline.
  2. In a medium saucepan, melt the butter over medium heat. Add the garlic and cook until just golden, about 1 minute. Sprinkle in the flour and whisk until a paste forms, then continue stirring to cook the flour until bubbling, 30 seconds to 1 minute more. Slowly pour in 1½ cups of the half-the-half and whisk until combined. Whisk in remaining half-and-half, the horseradish and 2 teaspoons salt. Bring to a simmer while whisking constantly, then turn off heat and let steep for about 5 minutes.
  3. Ladle 1 cup of the horseradish cream sauce into a 9-by-13-inch baking dish, spreading to fully coat the bottom of the dish. Add half the sliced potatoes in an even layer; have fun mixing the colors. Sprinkle half the cheese on top and pour over another cup of the sauce, making sure the sauce is fully covering the cheese and potatoes. Add the remaining sliced potatoes, and top with remaining sauce and cheese.
  4. Cover with aluminum foil and bake until potatoes are almost fully tender and sauce is bubbling, about 45 minutes. Remove the foil and continue to bake until the edges are slightly crisp and the cheese is golden brown in spots, about 10 minutes more. Let sit at room temperature for 15 minutes before serving.

http://www.lynnandruss.com

Recipe by Vivian Chan-Tam for NYTimes Cooking

Braised Potatoes with Garlic and Bay Leaves

Uncategorized, , , , , , ,

As Chef/author Molly Stevens states “Sharing a meal from one pot, as you often do with a braise, creates a feeling of communality that leads to sharing a congenial meal.”

Molly’s side dish is quite simple, and uses only a handful of ingredients. Place the potatoes to fit snuggly in a single layer in your saucepan. Add enough water or stock to come halfway up the potatoes and add a generous drizzle of olive oil, a few whole cloves of garlic, bay leaves, salt and pepper.

The potatoes are covered and braised gently until tender, then the lid is removed. The heat is cranked up to evaporate the liquid. Then shake the pan back and forth so the spuds roll around and get coated in the garlicky-olive oil glaze that’s forming. And voila! a simple yet tasty side dish. These are a keeper for sure.

Feel free to vary the ingredients by changing the herbs (such as rosemary instead of bay leaves), substitute dry white wine for the water or chicken stock, or butter in place of olive oil.

Braised Potatoes with Garlic and Bay Leaves

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients

  • 1 ½ lbs. small red or white potatoes, scrubbed
  • 3 Tbsp. Extra Virgin Olive Oil (or Garlic Olive Oil)
  • 1 cup water or chicken stock
  • 2 bay leaves, fresh if possible
  • 2 to 3 garlic cloves, peeled and bruised
  • Coarse salt and freshly ground pepper

Directions

  1. Evaluate the potatoes: If the potatoes are larger than a golf ball, cut them in half. If you are leaving them whole, check to see if they have thick skins by scraping your thumb nail across the skin. If the skin doesn’t tear, remove a strip of skin around the circumference of each potato with a vegetable peeler – this will allow the flavors of the braising liquid to penetrate the potato better. If the skins are relatively thin, leave them intact.
  2. The braise: Place the potatoes in a saucepan large enough to hold them in a snug single layer without crowding Add the olive oil and pour in enough water or stock to come halfway up the sides of the potatoes. Tear the bay leaves in half and add them along with the garlic. Season with salt and pepper. Cover and bring to a simmer over medium heat. When the water is simmering, lower the heat to medium-low so the liquid simmers gently. Braise, lifting the lid and turning the potatoes with a spoon once halfway through, until the potatoes are just tender when pierced with a thin skewer, about 20 minutes.
  3. The finish: Remove the lid, increase the heat to high, and boil, gently shaking the pan back and forth, until the water evaporates and you can hear the oil sizzle, about 5 minutes. The braised garlic cloves will break down and coat the potatoes as you shake them in the pan. Serve hot.

http://www.lynnandruss.com

Recipe by Molly Stevens

Twice-Baked Potatoes with Roasted Brussels Sprouts and Gouda

Uncategorized, , , , , ,

My twice-baked potatoes are a requested favorite when hosting family and friends. They consist of russet potatoes, a bit of butter, sour cream, crumbled blue cheese and chives or scallions. I was definitely intrigued when I happened upon this adaptation.

This riff on twice-baked potatoes is inspired by Irish colcannon and French pommes de terre braytoises, which flavors potatoes with Dijon and tangy crème fraîche. This version opts for more readily available sour cream and Brussels sprouts instead of colcannon’s classic cabbage, charring them to deepen their flavor. The dish is great as a side, but it is hearty enough to be served on its own.

We paired our twice-bakeds with aged and grilled sirloin steaks and a medley of freshly picked green beans and cauliflower.

Each stuffed half is considered to be one serving, therefore four potatoes could conceivably feed eight, with an entrée of course. But with only two of us for dinner that day, we decided to individually wrap, put in an airtight freezer bag and freeze 4 of them, which will last up to three months. Twice-baked potatoes take a fair amount of work and time to make, so making them in bulk and freezing makes so much sense.

However, we eliminated the scallions/chives from the potato mixture for the ones earmarked for the freezer. Evidently when frozen, those greens can turn and provide an unwanted taste. Wrap each stuffed potato in a sheet of plastic wrap and then in foil and transfer them to the air-tight freezer bag and label it with the date before freezing. 

Baking instructions for thawed potatoes: Unwrap the potatoes and place in a baking dish or on a baking sheet. Sprinkle the tops of the potatoes with cheese. Bake potatoes at 425°F for 15 to 20 minutes, until the potatoes are hot and the cheese has melted. Add chopped chives or scallions as a garnish.

Twice-Baked Potatoes with Roasted Brussels Sprouts and Gouda

  • Servings: 4-8
  • Difficulty: easy
  • Print

Ingredients

  • 3 lbs. (3 or 4 medium) russet potatoes, scrubbed
  • 2 Tbsp. extra-virgin olive oil, divided
  • Kosher salt and ground black pepper
  • 12 oz. Brussels sprouts, trimmed and halved lengthwise
  • 8 oz. Gouda cheese OR smoked Gouda cheese, shredded (2 cups)
  • 3 Tbsp. Dijon mustard
  • 1/3 cup sour cream
  • 1 bunch scallions, thinly sliced

Directions

  1. Heat the oven to 400°F with a rack in the middle position. Coat the potatoes on all sides with 1 tablespoon of the oil and sprinkle with 1 teaspoon salt. Place on one side of a rimmed baking sheet.
  2. In a medium bowl, toss the sprouts with the remaining 1 tablespoon oil and ½ teaspoon each salt and pepper. Arrange the sprouts cut side down on the other side of the baking sheet; reserve the bowl. Roast the vegetables until the sprouts are charred, about 20 minutes.
  3. Transfer the sprouts to a cutting board. Continue roasting the potatoes until a skewer inserted into the centers meets no resistance, about another 40 minutes. Set aside to cool for 20 to 30 minutes; leave the oven on.
  4. Roughly chop the sprouts and return them to the bowl. Halve the potatoes lengthwise. Scoop the flesh from the halves into the bowl; return the skins, hollowed side up, to the baking sheet.
  5. To the bowl, add the cheese, mustard, sour cream and most of the scallions. Fold to combine, then taste and season with salt and pepper. Use the mixture to fill the skins. Bake until golden brown, about 30 minutes. Serve sprinkled with the remaining scallions.
  6. Any leftover spuds should be cooled completely, individually wrapped, stored in a freezer bag, and frozen for up to 3 months.

http://www.lynnandruss.com

Recipe by Hisham Ali Hassan for Milk Street

Cumin-Spiced Tomato Rice

Uncategorized, , , , ,

This tomato rice pairs well with seafood, poultry or vegetable-centric mains, or it can be eaten as a light meal with a dollop of yogurt or topped with a fried egg. The Hubs even chopped up some leftover pork tenderloin and stirred it in the remaining rice, creating a pork-fried rice of a sorts.

To make this version of South Indian tomato rice, two tomato forms are used: paste, which offers concentrated flavor and deep color, plus chopped cherry or grape tomatoes for freshness. The cooking starts with a tarka—that is, blooming the spices and aromatics in hot oil to draw out their essence—before basmati rice goes into the saucepan.

We like the subtle fruity, smoky notes that árbol chilies release into the rice, but if you have only red pepper flakes on hand, they will work, but will add a more direct, less nuanced spiciness. We didn’t find it very spicy at all. Be sure to rinse and drain the rice before use. Rinsing removes excess starch for especially light, fluffy grains.

Cumin-Spiced Tomato Rice

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients

  • 2½ Tbsp. tomato paste
  • Kosher salt
  • 2 Tbsp. grapeseed or other neutral oil
  • 2 tsp. cumin seeds OR yellow or brown mustard seeds OR a combination
  • 2 – 3 árbol chilies, broken in half, seeds discarded OR ¼ to ½ tsp. red pepper flakes
  • 2 medium garlic cloves, finely grated
  • 1½ tsp. finely grated fresh ginger
  • 1½ cups basmati rice, rinsed and drained
  • 1 pint cherry OR grape tomatoes, quartered

Directions

  1. In a 2-cup liquid measuring cup or a small bowl, whisk together 2 cups water, the tomato paste and ¾ teaspoon salt. In a large saucepan over medium, combine the oil, cumin seeds, chilies, garlic and ginger. Cook, stirring, until the seeds begin to pop and the mixture is fragrant, about 1 minute.
  2. Stir in the rice, coating the grains with oil. Stir in the tomato water and bring to a boil over medium-high. Cover, reduce to low and cook until the water has been absorbed, about 15 minutes.
  3. Remove the pan from the heat. Quickly scatter the tomatoes over the rice and re-cover. Let stand for 10 minutes. Using a fork, fluff the rice, incorporating the tomatoes into it. Remove and discard the chilies, if used. Taste and season with salt.
  4. Optional garnish: Chopped fresh cilantro

http://www.lynnandruss.com

Recipe by Elizabeth Germain & Elizabeth Mindreau for Milk Street