Category Archives: side dishes
by shereen a few days ago, out of the blue – I was in the mood for pesto. As I discovered a fresh, new bag of chopped hazelnuts in my frig and tons of lemons, I thought – time for a pesto gourmet twist. OMG!… Easy, bright with just enough earthy flavor from the hazelnuts.
by shereen when I was a kid, I remember always eating deviled eggs. I loved em then and I still love em now! Here’s a gourmet touch, using pickled red onions (recipe here) for a modern version. These eggs can go from a casual dinner party or card game to top them with caviar for a
by shereen while hosting a cooking video, I came up with a pickled carrot recipe, then I was on another job and pickled onions came up. That’s when I thought, Aha! I’ll adopt my pickled carrots recipe and make pickled red onions. Later this week, I’ll dice some of these pickled red onions and top
by shereen i never met a duck fat, I didn’t like. It’s a chefs best kept secret. Everything in moderation! The duck fat gives these fries an extra unique flavor. Seasoned with kosher salt, freshly ground black pepper and fresh peppery basil to garnish; makes these ordinary potatoes a special gourmet treat! Also, give it
by shereen when you start with good quality ingredients, you don’t need to do much to them. Keep it simple by highlighting the ingredient not masking it… Less is more! my recent new found love… The Japenese Yam. I tried these on a whim and to my surprise; the flavor blew me away. They’re white
by shereen although it’s not mandatory to add the rendered drippings of beef or chicken, for this recipe to be delicious but it does add a savory boost of flavor. Pair these Easy Yorkshire Puddings with roast beef or roasted chicken… and don’t forget the gravy. Dipping this English side dish into gravy, will send
by shereen while attending a luncheon at Natirar, Ninety Acres, a couple of the girls i work with also work there too, teaching cooking classes. Let me just say, “gorgeous place, amazing classes!” one of the side dishes on the menu for our luncheon, was sautéed shaved brussels sprouts. I couldn’t get enough of em.
by shereen making your own cranberry sauce is so easy. You can also prepare this recipe 2 days before Thanksgiving and keep it in an airtight container in the refrigerator. i like to use finely diced fresh pineapples in this cranberry compote and i love that the cranberry color totally camoflages them.. that way, no
by shereen This recipe has been in my family since I was a little girl. I tweaked the recipe and cooking instructions a bit to make them a little easier to cook. Every Thanksgiving they were on our dinner table and when I got married, I continued the tradition. They are the #1 requested side
by shereen an easy side dish paired with just about everything from steak to pork to chicken with sautéed veggies or fish. i paired mine with my Salmon Brûlée and Baby Bok Choy. And another delicious option, substitute the chicken stock in this recipe for coconut milk, like I did in my Cod à la