Recipes Cooking: dish

Showing posts with label dish. Show all posts

Tuesday, March 4, 2014

CHEDDAR BACON HASH BROWN SIDE DISH

I needed an easy side dish to go along with some fried chicken yesterday and decided to throw together some "cheater" Au gratin potatoes. I had a bag of fresh hash browns (called Simply Potatoes) so I decided to use those (they are sold, in our market, next to the eggs). I made a quick white sauce, stirred in the hash browns, some cheddar, a little sour cream and some bacon. What more can you ask for?? They were very cream & cheesy-delicious.

1 package Simply Potatoes
3 tablespoons butter
3 tablespoons flour
1 teaspoon salt
½ teaspoon black pepper
2¼ cups milk
¼ cup chopped onions sauteed
2 cups cheddar cheese shredded
¼ cup sour cream
4 slices bacon fried crisp and crumbled

This is what the potatoes look like:

In a small, heavy bottomed sauce pan, melt 3 tablespoons butter and add 3 tablespoons flour and simmer for about a minute; stir in the sauteed onions and crumbled bacon. Whisk in the milk (whisk quickly, at first, so you dont get lumps) and cook until the mixture thickens. When it comes to a boil, remove from heat and stir in the cheese, potatoes and sour cream. Pour into a greased 2 quart baking dish and bake at 350 for 35-45 minutes or until bubbly and potatoes are tender.

I dont see why you couldnt use frozen hash browns (as long as you thaw them first).

Thursday, January 30, 2014

Will this Great Broccoli Salad Become Your New Favorite Summer Side Dish Probably Not

I never make cold broccoli salad, so when I decided to film a recipe for one, I didnt have a ton of previous experience to draw from.

I remember having a great one next to a piece of grilled salmon in Monterey years ago, but all I remembered was it was very cold, very lemony, and kind of spicy.

The only other cold broccoli salad taste memory I have is from the annual post-Passport, Sunday night dinner that Bill Frick hosts for the family after the event. Bill makes a super simple, but perfectly delicious version that really shines next to a platter of grilled chicken.

Using both these salads as inspiration, I proceeded with the blanching and the whisking, and what was produced far exceeded my expectations. This is a great tasting, very refreshing, and believe it or not, interesting salad.

Will this become your favorite summer side dish? I doubt it. Its really very good, but how can you complete with such iconic picnic table fixtures as potato and macaroni salad? Lets face it, its still broccoli after all.

Nevertheless, you can never have enough vegetable side dish recipe ideas, so I hope you give this tasty, easy-to-make salad a try. Enjoy!

Ingredients:
1 1/2 pounds broccoli
3 cloves garlic, mashed
2 tbsp lemon juice
2 tbsp rice vinegar
1/2 tsp Dijon mustard
1/3 cup olive oil
red pepper flakes to taste
salt and pepper to taste