a food lover’s chronicle of all things culinary


Posts filed under 'Side Dishes'

Butternut Squash Risotto


It had been too long since I made risotto for Ellen and I. I really wish risotto could be better for you. This risotto is great on a winter night. The sweet nutty flavor of the butternut squash really pairs well with the bold flavors of the sage. Nothing beats the aromas that will fill your kitchen when you introduce the vermouth. However, if you cannot find or do not have vermouth, feel free to substitute a dry white wine.

Continue Reading Add comment January 7th, 2008

Shredded Brussels Sprouts with Pancetta

Sauteeing shredded brussels sprouts is such a versatile way to make a quick and easy side dish. With the sprouts shredded, they cook in no more than 10 minutes. They also become so crisp and tender due to the larger amount of surface area exposed to the cooking surface. You can really do anything with this base as long as you remember to include the four major taste sensations: sweet, salty, sour, and bitter. The brussels sprouts account for the bitter side. For this recipe, we use the pancetta to bring saltiness to the dish and shallots for sweetness. Then we’ll finish with lemon juice.

Continue Reading 1 comment December 26th, 2007

Goat Cheese Toasts with Walnuts, Honey and Rosemary

Ellen found this recipe in the November 2006 issue of InStyle magazine. We made these as a quick appetizer and we will be sure to serve them again at our dinner party in February. The honey adds the perfect amount of sweetness just at the finish. The rosemary flavors poke right through the subtle goat cheese. I paired them with a 2002 Constant Vineyards Diamond Mountain Vineyard Cabernet Sauvignon. The pairing was decent, albeit a blind one. The wine may be a bit too dry to pair with these flavorful toasts.

Continue Reading Add comment January 1st, 2007

Arugula and Endive Salad with Pine Nuts and Parmesan

This salad pairs perfectly with the Grilled Swordfish Steaks with Basil-Caper Butter. It has the perfect balance of sweetness from the tomatoes with tartness from the lemon juice with the added sharpness from the parmesan. This salad would serve as a great bed to serve most any fish or lightly flavored meat. I can definitely see serving a beef tenderloin over it one day.

Continue Reading Add comment August 21st, 2006

Baked Sweet Potato Frites

Baked Sweet Potato Frites

A thousand times better than the French way…

Continue Reading 1 comment June 9th, 2006

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