Sides

BRIE & BRISKET POUTINE

BRIE & BRISKET POUTINE

Poutine is popular all over Canada and becoming popular in the U.S. It started in Quebec with French fries, gravy and cheese curds. My version uses shredded brisket and Brie cheese. I also use halved cooked fingerling potatoes instead of French fries sometimes!
BUILDING A BIG, BEAUTIFUL BOWL OF CHILI

BUILDING A BIG, BEAUTIFUL BOWL OF CHILI

Although the origins of chili are muddy, the two basic elements of the dish, beef and hot chile peppers, have long been prevalent in the plains of the American Southwest. The historical record has Texas cowboys cooking chili over campfires in the early 1800s, and even today the Lone Star State remains the spiritual home of chili culture.

Chili is simple to make, holds and reheats well and feeds a crowd with maximal flavor and minimal effort. Regional differences make it distinct; Californians have embellished the basic method with beans and Cincinnatians add cinnamon and allspice and serve it over spaghetti.

But no matter how you like it, the basic recipe, made with ground beef, some sort of chile, tomatoes, onions and garlic, stays true to the Tex-Mex tradition. Two varieties of dried peppers, the smoky, wrinkled ancho and the crimson, rich guajillo, are my best suggestions to generate a dish with plenty of personality but medium heat. Toasted in a skillet, softened in hot water, and then pureed, the chiles turn into a mahogany paste that releases an intoxicating aroma and a deliciously earthy depth-of-flavor.
For chili heads, fresh jalapenos will make your chili sing with peppery top notes. Southwest-style lovers, go with ground cumin and dried oregano. And for those of you like me with a sweet palate, a shard of chocolate either bittersweet or Mexican, enlivens a bowl of comforting goodness like nothing else.
BUTTERED POPCORN ICE CREAM

BUTTERED POPCORN ICE CREAM

This recipe makes about 1 quart of a memorable dessert. Freeze approximately 1 cup of Cracker Jacks or caramel corn and churn into the ice cream the very last minute before you turn off the ice cream machine or serve. Start the ice cream base the day before you are planning to serve it so that it chills overnight.
  • Time: 10 min
  • Complexity: easy
  • Origin: Sides

CANDIED CARROTS AND TURNIPS

  • Time: 10 min
  • Complexity: easy
  • Origin: Sides

CARAMELIZED CARROTS, PARSNIPS and POTATOES

  • Time: 15 min
  • Complexity: easy
  • Origin: Sides

CARAMELIZED RED ONION, STILTON and MUSHROOM TARTS

These simple yet impressive tarts are a perfect hors d’oeuvre for your Spring and Easter buffet and they pair beautifully with a green salad as a light lunch or vegetarian dinner.
CAULIFLOWER COUSCOUS

CAULIFLOWER COUSCOUS

The cauliflower is masquerading as couscous, making this a delicious gluten free dish. You can also sauté the cauliflower in coconut oil and add pomegranate arils to the finished dish.
CAULIFLOWER MELTS

CAULIFLOWER MELTS

CAULIFLOWER STEAKS!

CAULIFLOWER STEAKS!

The method of preparing a vegetable steak is super simple and so hearty
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