• Facebook
  • Twitter
  • Instagram
  • PInterest

Archive | Sides

Beans and Greens Gratin

Photo by Michael Piazza. Styling by Molly Shuster. Edible Boston

This delicious casserole-type side dish is perfect in the cooler months alongside leg of lamb or a roast chicken. You could use any type of greens you like, but the Swiss chard leaves’ delicate texture almost melt into the creamy bean background, plus there’s the added bonus of the crunchy chopped stems (use white-stemmed chard, not rainbow or red; the color will bleed and muddy up the dish).…

Continue Reading

Corn Spoon Bread

Barton Springs Mill has several colorful varieties of cornmeal that make for a dramatic dish. Bloody Butcher and Green Oaxacan are my favorites.

Serves 4

2½ c. milk
¼ c. butter, plus more for greasing
1 T. honey
1 c. Barton Springs Mill stone-ground cornmeal
3 eggs
1 t.…

Continue Reading

Einkorn Tortillas

Einkorn flour is a favorite of mine. It’s one of the oldest grains on the planet and has a delicious nutty flavor. Its gluten properties are far more delicate than other modern wheats, making it work best in flat applications, like tortillas or pita bread.…

Continue Reading

Simple Rye Loaf

This is a straightforward yeast loaf that will produce rye bread in a couple of hours. Using half all-purpose or bread flour will result in a proper rise, but you may substitute in any Barton Springs Mill hard-red wheat flour, if you wish.…

Continue Reading

Jade’s Fried Green Beans

PHOTO: JADE CHESSMAN

I have used this recipe with our green beans, zucchini blossoms and jalapeños. —Jade Chessman

Makes 4-6 servings

Vegetable oil
1¼ cups all-purpose flour
1 teaspoon kosher salt
12 ounces San Pellegrino sparkling water
About 1 pound green beans, cleaned and trimmed
Sea salt

In a large pot, heat about 2 inches of oil over medium-heat until a thermometer reads 350°F.…

Continue Reading

Kimchi-Jjigae

from Global Comfort Food

Like chicken soup recipes, there are many different versions of this Korean classic stew, but the star of them all is kimchi.

Makes 4 servings

8 ounces pork belly
1 small yellow onion, diced
2 scallions, thinly sliced (divided use)
2 cups kimchi with juices, chopped
1 tablespoon gochujang paste (optional, see note)
2 cups chicken stock
8 ounces firm tofu, sliced

Slice pork belly into ¼-inch thick strips.…

Continue Reading

Gobi Fry

from Global Comfort Food

Photography: Meredith Steele

Hailing from Northern India, Gobi Fry is an addictive dish featuring cauliflower florets fried in a light, flavorful batter of spices, ginger and garlic.

Makes 4 servings

1 large cauliflower, broken into florets
¾ cup rice flour
1 tablespoon lemon juice
1½ teaspoons garam masala
1 teaspoon ginger paste (see note)
1 teaspoon garlic paste (see note)
1 teaspoon red chile powder (see note)
½ teaspoon salt
¼ teaspoon ground coriander
¼ teaspoon ground turmeric
Canola or vegetable oil for frying
2 tablespoons chopped cilantro

Place cauliflower florets in a large bowl and cover with boiling water.…

Continue Reading

Lemon-and-Herb Butter Beans

from A Summer Concert Picnic

Bring a staple of the barbecue table to the picnic blanket by tossing these deliciously creamy beans with a lemon vinaigrette and fresh herbs from the garden.

Makes 6 servings

1 pound dried lima beans/butter beans (see note)
½ tablespoon kosher salt
1/3 cup neutral oil such as canola
1/3 cup lemon juice
¼ cup chopped parsley
1 tablespoon thyme leaves
¼ teaspoon sea salt
¼ teaspoon ground black pepper
Good quality extra-virgin olive oil
Flaked sea salt

Place beans in a large pot with kosher salt and enough water to cover by 2 inches.…

Continue Reading