Sautéed Wild Mushrooms with Herbs
This simple side dish is often served in steak and Italian restaurants, and I order it without fail each time I find it on the menu. I decided to make these mushrooms to accompany some Sirloin Steaks, along with Crisped Roasted Mini Potatoes and Glazed Pearl Onions. In my effort to explore more local produce, … Continue reading
Glazed Pearl Onions
We have often cooked pearl onions as a part of a larger dish, such as using it to stuff a Whole Roasted Chicken or accent a fancy Seared Scallops with Tomato Confit and Asparagus Purée. However, in this dish, the pearl onion takes center stage. Pearl onions are sweeter than their common onion counterparts, which … Continue reading
Crisped Roasted Mini Potatoes
I was looking to make some side dishes to accompany Sirloin Steaks and of course I had to cook some potatoes. I was contemplating making mashed potatoes, such as Thomas Keller’s Purée of Garlic Potatoes, but I was not in a dairy kind of mood. I decided to try out another Keller potato recipe instead … Continue reading
Mashed Potato Cheddar Biscuits
After Thanksgiving this year, I decided to get creative with my leftovers and make a Thanksgiving Leftovers Eggs Benedict. I used the leftover roast turkey slices for the meat, I added cranberry sauce to the Hollandaise sauce, and lastly I used my leftover mashed potatoes to make biscuits.
Balsamic Roasted Peppers
I had some colorful peppers that were beginning to wrinkle and look less-than-fresh. So not one to waste anything, I decided to roast them with some added flavors and have on hand as a snack, side dish, or a delicious sandwich addition. I perused some other recipes online and decided on a combination of olive … Continue reading
Peach, Tomato, and Mozzarella Crostini
I had just spent a weekend in pretty rural parts of America, eating probably the most processed foods known to mankind, so I wanted to start the week off on a healthy note. I think I found this recipe trolling on Pinterest, but don’t quite remember. The crostini embodies everything that is summer – -ripe … Continue reading
Brussels Sprouts Gratin
As I was trolling food blogs one lazy afternoon, I came across Food Perestroika, which piqued my interest. The entire blog is dedicated to Eastern Bloc cuisine, aka the Motherland. What was amazing was the scope of the countries and cuisines the blog covers, so I’ll definitely be using it as cooking inspirations for many … Continue reading
Hawaiian Mac Salad
This is the final and BEST side dish to complete our Hawaiian BBQ plate. I became addicted to macaroni salad in Hawaii (my sister studied “abroad” there for a year). I have always been a little afraid to learn what exactly was in this dish because is so friggin’ delicious, and well… my fears were … Continue reading
Lomi-Lomi Salmon
As Natalya mentioned in our last post, our buddy (and now neighbor) James was cooking up a stellar Kālua Pork dinner and we decided to make some sides to complement the Hawaiian BBQ theme. James also made Mac Salad, Natalya made Cole Slaw, and I decided to make lomi-lomi salmon. I initially discovered the refreshing, … Continue reading
Cole Slaw
Jen and I love cooking for friends and, well, have them feed us as well. One of our neighbors was making Kālua Pork one night so Jen and I were tasked with making some sides. She decided to try Lomi-Lomi Salmon and I made Cole Slaw. Because my dish was relatively easy, I decided to … Continue reading
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