I love rice and vegetable gratins. I really love any kind of a gratin that doesn’t require much, if any, advance preparation. It’s the same reason I don’t (usually) brown meat before putting it in the slow cooker. I’ve gotten to be a lazy cook. Or, maybe, I’ve just gotten to be a more efficient cook who skips steps that don’e add a proportionate amount of flavor. I used my … Continue reading →
This classic Italian dish is normally served as a first course (as are most pasta and rice dishes in Italy). We think it makes a great, creamy side dish. The authentic version is more like a thick soup, but I made this a bit thicker. Still, like all risottos, it should be creamier than many American adaptations, not holding it’s shape on a plate. And for those who have not … Continue reading →
The recipes in my Chinese cook books suggest that, if there is a vegetable in fried rice, it should be peas. They also include the addition of an egg. I do know how to make more traditional (I think) version… sort of. I added snow peas to this Fried Rice. But I made this in winter, not spring and I had Brussels sprouts in the fridge, not peas (or snow … Continue reading →
Even though I no longer do a turkey dinner this time of year I am aware that a lot of people do. The discussions on the merits of Green Bean Casserole have been flooding the internet. I particularly enjoyed an article that listed survey results of the most disliked Thanksgiving Dinner foods. Yes, Green Bean Casserole made it into the top 10. The cranberry thing that comes in a can, … Continue reading →
As we all know, Florentine means made in the style of Florence which means the dish has spinach. I love fresh, raw spinach in salads and sandwiches.. I love cooked spinach in anything. Mon mari even likes plain cooked spinach… as in frozen, naked, spinach, thawed in the microwave. I will not even, for one nano-second, contemplate eating plain, cooked spinach. At a minimum it has to have olive oil … Continue reading →
My sister-in-law and I spent a week in Rome while the 2 brothers (nos maris) got special bonding time together in Madrid. Then we all met up in Tangier along with the rest of the clan. After a week in Tangier half went back across the pond; half came home with us. One of our son’s favorite side dishes is barley. It’s mine, too but mon mari would be happy … Continue reading →
Quick-cooking polenta makes a very easy side dish for a quick dinner. If you have just a bit more time it makes cute single-serve timbales. These slip out of the ramekins easily but still hold their shape making for a very pretty presentation. The Caramelized Shallots add an unexpected crunch! The recipe assumes your ramekins hold about 1 cup (8oz, 250gr)…. which happens to be a perfect size for one. … Continue reading →
