Archive for the 'Sides' Category



Boulangerie Potatoes

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According to Tom Colicchio, there was a time when small towns in France each had a central bakery.  The story goes that after the bread was done baking, the townsfolk would use the still-hot oven to roast their own food.  Meats would be placed on an upper rack and potatoes would be placed below, allowing the drippings from the meat to season them.  This dish is designed to replicate that effect by adding bacon and rich chicken stock to flavor the potatoes.

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Fondant Potatoes

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My friend Tim sent me a link to this recipe a few weeks ago.  As it turns out, it may be the perfect potato recipe.  Cooking over very low heat with a lid on the pan allows the potatoes to both brown and steam in butter at the same time, leading to perfectly creamy interiors with slightly crispy exteriors.  As you can see in the picture from the previous post, I served these with poulet en cocotte.  That recipe yields a small amount of pan sauce which worked very well with these potatoes.  I expect this recipe to become a standard in our house.

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Sweet Potato Puree with Streusel Topping

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Now that we’re back in Indiana, we’re celebrating Thanksgiving at my mom’s rather than hosting.  My assignments included the sweet potatoes.  I asked if anyone had strong opinions about them, and my sister replied that she would only eat them if they’re loaded with butter and brown sugar.  This recipe should do the trick.

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Roasted Rosemary Potatoes

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Roasted Beet Gratin with Feta and Mint

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Antipasto Salad

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Our dinners include a salad more times than not, and it’s almost always the same.  Typically, the only variable is the type of vinegar we use to dress it.  I wanted to make something a little different for a party that I could serve as an appetizer (instead of serving it at the end of a meal as we normally do at our house).  This fit the bill perfectly.

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Grilled Vegetables with Scallion-Serrano Vinaigrette

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This may be the perfect summer appetizer (or side dish, if you prefer).  You can use whatever vegetables are in season and available and you can put them on the grill while it’s heating up for cooking your main course.  The green chile and cilantro in the vinaigrette work very well with the grilled vegetables, but would also make the dressing perfect for grilled salmon, pork, or chicken.

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Roasted Potato Salad with Poblano Mayo

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This is the second post from my father-in-law’s birthday dinner.  I enjoyed this dish even more than the steak.  Following the recipe will yield just over a cup of the roast poblano mayo, only half of which is required for the potato salad.  Once you taste it, you’ll realize this is great news for the next few sandwiches you make.  You could make this vegetarian by garnishing with something other than crispy bacon, but I sure wouldn’t recommend it.

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Leek Bread Pudding

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When I was looking for a starch to accompany some grilled meats, I came across this one from Thomas Keller’s Ad Hoc at Home.  Everything I’ve made from that book has been a hit, and this was no exception.  The leeks, herbs, butter, and cheese make this perfectly savory (if not exactly low-fat).

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Salsa Mac and Cheese

This recipe is another Rick Bayless original.  It’s really just a standard mac and cheese recipe with some jarred (or homemade) salsa included.  Because we made this for a family meal, we used mild salsa, but this would be even better made with a fairly spicy salsa.

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