Posts tagged ‘Sides’

Recipe – Spätzle with Parmesan and Parsley

Vita and I have been craving hearty, comfort foods lately and while we were watching Guy Fieri on Food Network Saturday morning, we caught this recipe. This is the perfect pairing for our Chicken Jägerschnitzel and it turned out amazing.

Cooked Spätzle

Ingredients:

  • 1/2 cup cold water
  • 1 3/4 cups flour, plus extra for kneading
  • 2 eggs
  • 1 teaspoon salt
  • 3 quarts low sodium chicken stock
  • 3 tablespoons butter
  • 1 teaspoon minced garlic
  • 2 teaspoons fresh chopped flat-leaf parsley
  • 2 tablespoons finely grated Parmesan, plus extra for garnish
  • Salt and pepper to taste

Preparation:
1. In a medium bowl, combine water, flour, eggs and salt with a wooden spoon. Place dough mixture on a clean cutting board. Flour both sides of the dough and roll into a long rectangle, approximately 12 by 2-inches and 1/8-inch thick. With pizza cutter, cut into strips, 2-inches in length and 1/4-inch wide.

Spätzle dough

2. Bring chicken stock to a boil in a large saucepan. Fill a large bowl with ice water. Drop spätzle in batches into boiling stock and cook until pasta floats to the surface. Remove and immediately transfer to the ice bath. Drain spätzle and hold on sheet pan. Continue with the other batches.

Uncooked spätzle

3. Once you’ve completed the cooking, in a medium saute pan, add butter, and melt over medium heat until butter turns a light brown. Add garlic and cook until it becomes lightly colored. Add spätzle to the pan to heat through. Add parsley, cheese, salt and pepper, to taste.

It’s really wonderful, very filling and is pretty simple. If you’ve never made your own noodles, this is a great dish to give it a go. It can be made gluten free with Red Mill flour as well.

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March 3, 2009 at 9:52 am 4 comments

Recipe – Sautéd broccoli with red pepper and garlic

Last night, I wanted to try a new side dish for our Teriyaki Salmon. So, I really started using my noggin to figure out something to do with what I had a lot of in the fridge. I settled on Broccoli. And while I really wanted to roast these florets, I settled for the sauté process for two reasons: time and control of the tenderness.

Sautéd broccoli with red pepper and garlic

This is a really simple side, but the combination of garlic, crushed red pepper and just the hint of olive oil is really wonderful. You’ll have some interesting aromas in the kitchen and it’s really a nice combination to the sweetness of the Teriyaki glaze on the strong salmon. I won’t bother to go over the fish recipe again. This quick post is really all about the star side!

Ingredients:

  • 1/2 pound of broccoli crowns, cut into florets (about 2 or 3 cups)
  • 3 tablespoons olive oil
  • 2 garlic cloves, minced
  • 2 tablespoons of dried crushed red pepper
  • Salt and pepper to taste

Preparation:
1. Place raw broccoli into a large bowl and toss with olive oil to coat. Sprinkle with salt and pepper. Add red pepper.

Raw broccoli, red pepper and olive oil

2. Heat a large saucepan over medium high heat. Add garlic, broccoli and sauté for about 6 to 8 minutes, or until the broccoli reaches your desired tenderness. You may need to add a little more oil as you go.

3. Season to taste with salt and pepper and serve immediately.

It’s absolutely delicious and really fast. A batch takes no more than 7 or 8 minutes at the absolute most. Enjoy.

February 19, 2009 at 8:32 pm 1 comment

Recipe – Broiled and Stuffed Beefsteak Tomatoes

Last night, I didn’t make anything particularly exciting for dinner, but wanted to do something different for a side dish. More often than not, I often just wing it with my side dishes, using whatever I happen to have in the pantry or the fridge. One of the skills I’m trying hard to develop is pairing sides with meals properly and coming up with things that are different than sauteed veggies or the common side salad. So, when I found a recipe for “Blue Cheese Crusted Tomatoes” on Epicurious, I decided to modify it to something that sounded more interesting to me and came up with these Broiled and Stuffed Beefsteak Tomatoes (the stuffing is Danish Blue Cheese, Seasoned Bread Crumbs and Minced Garlic).

Broiled Stuffed Tomatoes

First of all, deepest apologies for the blurry photo of the finished product. I’m think my camera may have not been properly set on my manual macro settings and I got camera shake. Unfortunately, wifey and I had already eaten said tomatoes before I noticed the error. Rest assured, they look fairly appetizing upon exit from your oven. We had these guys with grilled spinach and feta chicken sausages and side salads. The creamy Danish Blue Cheese melted nicely with the breadcrumbs and the beefsteaks held up nicely to the broiling process. I always think I’ve found a winner when my wife says, “I’d order this in a restaurant.” Those words make for one happy would-be chef.

Beefsteak Tomatoes and Danish Bleu Cheese

Ingredients:

  • 2 medium/large beefsteak tomatoes (buy them the day of to make sure you can get some reasonably firm specimens. If they’re too ripe, they’ll turn out stewed)
  • 1/4 cup of dry breadcrumbs
  • 1 tablespoon of olive oil
  • 1.5 to 2 ounces of Danish Blue Cheese
  • 1 and 1/2 tablespoons dried oregano
  • 1 tablespoon dried basil
  • Salt and pepper to taste

Preparation:
1. Pre-heat your oven using your broiler setting. Low is fine, but if your oven forces a temperature on you, shoot for 350 to 400 tops.

2. Cut the top 1/4 of the tomatoes off. Use a pairing knife cut out a good portion of the ribs and seeds from the tomatoes and scoop them out with a spoon. Be sure to leave some of the seeds and juices so the breadcrumbs and cheese have some of those great tomato flavors to merry.

Beefsteak Tomatoes

3. Mix breadcrumbs, herbs and olive oil in small bowl, mashing to coat. Sprinkle tomatoes with salt and pepper and place in a small roasting pan.

4. Top each with 1 or 2 tablespoons of blue cheese and top it off with as much of the breadcrumb mixture as you’d like.

5. Toss it under your broiler and and cook tomatoes until slightly soft and cheese melts. Mine took about 10 to 11 minutes. Just be sure to check on them to be sure they don’t get too soft.

Tomorrow, I’ll talk about some of my new breakfast experiments, as I’ve found a chicken and turkey Chorizo that Vita can eat. That means breakfast burritos y’all.

February 17, 2009 at 10:31 am 1 comment


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