Description One of my earliest ‘exotic’ food experiences was eating potato knishes with my Dad in Coney Island. I mean, mashed potatoes in a warm, flaky pastry? This potato fiend will have two, please. Back then their secret was the copious amounts of chicken fat, aka schmaltz, but here I’ll show you how succeed without … Read more
Description My husband isn’t crazy about fried green tomatoes, but he loves these. This is a different and easy way to use up all the cucumbers in the garden! They can be dipped in ranch dressing, horseradish sauce, or salsa. Ingredients ½ cup vegetable oil 2 cucumbers, peeled and sliced 1 cup cornmeal salt to … Read more
Description This is the best I’ve made. It tastes like the ones I have tried at Chinese restaurants. Ingredients ½ cup rice vinegar ½ cup white sugar 1 clove garlic, minced ¼ teaspoon salt 1 ½ teaspoons dried red pepper flakes Instructions Bring vinegar to a boil in a small nonreactive pot. Stir in sugar until … Read more
Description This is a great way to cook fresh green beans. This recipe is very basic, but can easily be jazzed up with some onions, fresh garlic, mushrooms – let your imagination run wild! This recipe also is very good for fresh asparagus. Ingredients 1 ½ tablespoons olive oil ¾ pound fresh green beans, trimmed ½ … Read more
Description Ok not quite dill pickles, but still good. These pickled asparagus spears are not spicy and have a flavor all their own. I use them in Bloody Marys at my restaurant. Ingredients 1 bunch fresh asparagus spears 1 cup water 1 cup white wine vinegar ¼ cup brown sugar 4 cloves garlic, crushed 1 … Read more
Description I’m a big fan of Brussels sprouts, and this is my favorite way to prepare them, with toasty walnuts and zingy orange. Ingredients 1 tablespoon walnut oil 2 pounds Brussels sprouts, trimmed and cut in half 1 orange, zested and juiced ¼ cup chopped walnuts salt to taste freshly ground black pepper to taste … Read more
Description The Brussels sprouts are cooked in chicken broth and therefore do not have the bitter aftertaste they have when cooked in water. My children love this recipe. Ingredients 2 tablespoons cornstarch ¼ cup water 1 (14.5 ounce) can chicken broth 1 pound Brussels sprouts 2 teaspoons prepared Dijon-style mustard 2 teaspoons lemon juice Prep … Read more
Description This is a recipe I made while attempting to finish a food tech assignment. This also works well with regular potatoes. Sweet potatoes are known as ‘kumara’ in New Zealand where I am from. Serve with sour cream. Ingredients 2 teaspoons vegetable oil ¼ cup all-purpose flour 1 teaspoon paprika 1 teaspoon mustard powder … Read more
Description Earthy beets, sweet apples, and aromatic fennel bulbs tossed with a honey Dijon dressing and roasted until tender. A distinctive and colorful side dish that highlights fall and winter produce. Ingredients 5 medium beets, peeled and quartered 5 apples, cored and chopped 2 heads fennel, trimmed and thickly sliced ½ cup honey Dijon salad … Read more
Description Potatoes, wedged, rolled in a mixture of lemon juice and oil, and baked in hot oven. Ingredients 1 tablespoon vegetable oil 1 tablespoon lemon juice 2 large baking potatoes, cut into wedges salt and pepper to taste Instructions Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil … Read more