Diane, A Broad

tag: side dish

  • November 30, 2012

    The gentleman’s been watching the Lord of the Rings trilogy while home sick with the flu. Consequently, I can’t call these potatoes. I must call them po-ta-toes.

    garlic parmesan hasselback potatoes

    Here’s another option for the quintessential side, if you don’t want to, you know, “boil ‘em, mash ‘em, stick ‘em in a stew.” Hasselback taters!

    garlic parmesan hasselback potatoes

    Potatoes get cut into thin slices, with just a bit of potato at the bottom holding them together. Then each slice gets a hug from from either side with butter or parmesan or garlic, then baked until the slices crisp up into delicate leaves. Excellent served with roasted chicken.

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    Posted in: cooking, sides | Tags: , , , , , , , , , , | 6 COMMENTS
  • November 21, 2012

    Hello from Nice! I’m spending a few weeks here on the French Riviera to get away from the gloom and doom of Paris. Sad part? Spending Thanksgiving alone. That does feel a bit wrong, even if I did go to that awesome Friendsgiving party last week.

    Mushroom Galette

    This is a dish I made a couple weeks ago, but I think it would be great to bring to a Thanksgiving potluck or, as in my case, to have as an alternative to a huge turkey (because turkey for one isn’t really plausible, is it?). It’s vegetarian but substantial, with the meaty texture of the mushrooms mixing with the crunch of the nuts. And sage mixed with nuts always tastes vaguely like sausage to me, so I don’t really miss the meat.

    Mushroom Galette with Fried Sage and Walnuts

    If you want extra credit, make this with my recipe for homemade pie crust, but it works just as well with store-bought. Since it’s a rustic galette, there’s no pinching and shaping of dough, just a pretty, lazy folding up of the sides.

    Mushroom Galette with Fried Sage and Walnuts

    Yes, please.

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    Posted in: appetizers, cooking, mains, sides | Tags: , , , , , , , , , , , , , | 5 COMMENTS
  • October 12, 2012

    Why yes, I’m still obsessed with duck fat. Why do you ask?

    These potatoes are the most perfect breakfast potatoes I’ve ever encountered. The secret is in boiling the potatoes beforehand — if you don’t, the insides of the potatoes dry out while you’re trying to brown them in the skillet. This way, the potatoes are creamy all the way through, and the outer layers absorb the delicious duck fat more readily.

    I like to serve them with the other items that make up my ideal breakfast experience: soft-scrambled eggs, a bit of toast, good salted butter, jam, and several pieces of bacon. But I’ve also served them with braised dishes and stews like short ribs and boeuf bourguignon, and they’re delicious outside the breakfast sphere too.

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    Posted in: cooking, sides | Tags: , , , , , , , , , , , , | 13 COMMENTS
  • October 9, 2012

    I don’t know if you can tell, but I get really excited about food. It’s not just the end product, the delicious thing I get to put in my mouth that does so much more than just nourish my body. It’s the process, too, the learning and doing and standing in the kitchen, working with my hands, listening to things sizzle and pop, my glasses steaming up as I open the oven door.

    I had some amazing kale and taleggio arancini during the kale party at Verjus a couple of weeks ago, and they were stellar. Perfectly prepared balls of rice and cheese and vegetal kale, deep-fried to a golden brown and served with a salty-sweet bacon compote. It’s a dish that makes sense — you know by reading the description that there’s no way that this could be bad, and chef Braden Perkins didn’t disappoint.

    The plate cost €8, a steal for such high-caliber food. And yet, and still. There was something missing. I didn’t make it myself. Don’t get me wrong, I love dining out, and I know my skill in the kitchen can’t match a trained chef’s, but… but what? I guess I miss the challenge. How extremely clever I feel whenever a dish turns out just how I wanted it to. I wanted to be the one whipping out those perfect arancini with that sticky, perfectly paired sauce. So I came home and made some.

    And yes, I felt extremely clever.

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    Posted in: appetizers, cooking, party food, sides, snacks | Tags: , , , , , , , , , , , , , , , | 21 COMMENTS