Browsing articles in "Side Dishes"
Oct 14, 2011

Recipe for: Eggplant slices dipped in egg

FROM THE KITCHEN OF: Isabel Canfield
TOTAL TIME: 5 min to prep, 10 min to fry
MAKES:
20 slices depending on size of eggplant

My parents fed us everything and anything growing up. We ate what was made, no question. I find that because of that attitude, I’m more open to trying all types of food. Maybe not loving it all, but I’m always willing to taste. This recipe is a little odd, I will say. It’s one that I grew up with. We ate this as a side to whatever we were eating, usually rice with some type of protein like meat stew or fish. Yes, eggplant and egg is a very Filipino dish and there are several different ways to prepare it. Today, I’m just showing you a simple way of slicing them, dipping them in scrambled egg, frying them and then topping with soy sauce. I used baby Black Beauty eggplant since these were growing in our garden. However, the Japanese eggplant, which are long and slender with a very tender bite when cooked, are just as good and slightly even better. Eggplant and egg, try it sometime.

INGREDIENTS:
1 large eggplant or 2 small eggplant (black beauty or japanese)
2 eggs
salt and pepper
soy sauce (preferable dark sauce sauce)
olive oil

DIRECTIONS:
1. Prep the eggplant. Thinly slice the eggplant 1/4-inch thick. Lightly drizzle both sides of the eggplant with olive oil, salt and pepper. Meanwhile, heat a large non-stick skillet on medium temperature. Drizzle some olive oil coating the bottom of the skillet.

2. Dip eggplant. In a small bowl, whisk together the eggs. Season with salt and pepper. Dip each eggplant slice into the egg mixture.

3. Fry slices. Once you dip a slice into the egg mixture, place it into the hot skillet with olive oil. Each side takes about 2-3 minutes. Egg should turn golden-brown and the eggplant should be tender. Fry in several batches. Be sure not to overcrowd the skillet. Drizzle some soy sauce over the eggplant. Enjoy while warm!

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Sep 8, 2011

Recipe for: Broccoli with Toasted Garlic

FROM THE KITCHEN OF: Isabel Canfield
TOTAL TIME: 15 minutes
MAKES:
serves 2-3 friends

I grew up eating and loving garlic. Not-so-much raw, but cooked. In every dish my parents made and still make, garlic is the first thing that goes in. Every dish starts with heating some oil, adding chopped garlic and stirring until the bits get nice and toasted. Next, diced onions were added to the mix and sauteed until they become translucent. This was the almighty trio to every dish in our Filipino household — oil, garlic and onions. I can still remember the smell as it engulfed our house and lingered for hours. My hand would even smell like onions and garlic from stirring the pot. For this dish, I was inspired by my parents and for the love of garlic. So, I toasted some garlic in olive oil and allowed the flavors to coat every broccoli floret. It was perfection and reminded me of home.

INGREDIENTS:
1 large bunch of broccoli
1/4 cup olive oil
3 garlic cloves, thinly sliced
salt + pepper
red chili flakes

DIRECTIONS:
1. Prep the ingredients. Peel the garlic cloves and thinly slice them. Set aside. Gently rinse and pat dry the broccoli. Cut off the florets from the stalk.

2. Cook the broccoli. Bring to a boil a pot of water. Add a teaspoon of salt to season the water. Once the water is boiling, drop the florets in and cook for 2-3 minutes. Drain the broccoli, quickly rinse with cold water and set aside. *Cold water stops the cooking process allowing to keep the bright green color.

3. Cook the garlic. Heat a frying pan at medium-low. Add the olive oil. Once the oil gets a little warm, add the slices of garlic. Stir the garlic to prevent from burning. Cook the garlic until slices become golden-brown. Add several twists of salt and pepper, and red chili flakes to your liking. Stir all together. *It’s important that the garlic doesn’t burn. Turn temperature down if the garlic slices are cooking too quickly or remove from the heat once toasted.

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Aug 19, 2011

Recipe for: Cornbread

FROM THE KITCHEN OF: NYTimes
TOTAL TIME: 10 minutes to prepare, 30 minutes to bake
MAKES:
9 squares from an 8×8 pan

Growing up in a traditional Filipino household, cornbread was sadly not anywhere on the dinner table. I probably had my first taste of cornbread during college where my boyfriend, now husband, at the time took me to his hometown of Roanoke, Virginia. Since then, I was hooked. I fell hard for this sweet and savory piece of bread. I love eating it fresh out of the oven with a heavy dollop of butter. Oh, it is heavenly. I have made cornbread several times before using the Jiffy box mixture. It’s not bad, but the problem about using Jiffy is after the cornbread is baked, you have about exactly 5 minutes to eat them or else they’re hard as rocks. With this NYTimes recipe, you can eat it hot, warm or the day after microwaved for a few seconds. It’s just as good as it first came out of the oven.

INGREDIENTS:
4 tablespoons butter
1 1/2 cups yellow cornmeal
1/2 cup all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup sugar
2 eggs
1 1/4 cups milk

DIRECTIONS:
1. Combine dry ingredients. In a medium-size bowl, combine the cornmeal, flour, sugar, salt and baking powder.

2. Combine wet ingredients into dry. In a measuring cup or bowl, whisk together the milk and the eggs. Once combined, add the wet ingredients into the dry mixture combining with a few strokes.

3. Bake the cornbread. In a preheated oven at 375°, place the 8×8 pan with the butter into the oven. Once the butter is melted and the pan is hot, pour the batter into the pan. Place back into the oven and bake for 25-30 minutes. Toothpick should be clean, top should be golden brown and edges should pull away from sides. Enjoy hot or warm with butter!

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Jun 29, 2011

Recipe for: Chili Spice Corn on the Cob

FROM THE KITCHEN OF: Isabel Canfield
TOTAL TIME: less than 3 minutes to prep and 20-25 minutes to grill 
MAKES:
5 corn on the cobs and then some! (you’ll have plenty of seasoning left, store for another use) 

Last Tuesday, I showcased a recipe on Pretty Tasty Things for Spicy Moroccan Kabobs. With some of the same spices I used for the kabobs, I created a chili seasoning for corn on the cob to go along. Dressing up corn on the cob is incredibly easy to do. Just think of corn as a blank canvas. You can add anything to make it even tastier. Try going the spicy route like I did, maybe create a homemade pesto or even flavored butter. I even grilled the corn adding a charred and smokey flavor, which paired very well with the chili seasoning. This is an ideal side dish to accompany anything grilled! So enjoy!


INGREDIENTS:
4 corn on the cobs
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
olive oil

DIRECTIONS:
1. Mix the seasoning.
Combine the salt, cumin, coriander and chili powder in a small bowl. Mix well.

2. Grill the corn. I’m a fan of grilling corn. If you decide to grill the corn, remove some of the husks leaving a thin layer. Trim the hairs hanging from the side. Soak them in cold water for 15 minutes so that when you grill them, the husks don’t burn. Meanwhile, start your grill. Once hot, place the corn on the grill. Rotate the corn every so often to cook all sides. Takes roughly 20-25 minutes.

3. Add the seasoning. Once corn is cooked, remove all the husks and annoying hair from the corn. Be careful, it’ll be hot! Brush the corn on the cob with olive oil. Sprinkle the chili seasoning all over. Add as little or as much seasoning as you like! Enjoy immediately.

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Jun 3, 2011

Recipe for: Zucchini Fritters

FROM THE KITCHEN OF: Spike Mendelsohn’s The Good Stuff
TOTAL TIME: less than 10 min to prep, 30 min to refrigerate and 15 min to fry  MAKES: makes a lot, about 25-30 fritters

I never had a zucchini fritter, so I honestly don’t know what to expect. I went the safe route and tried a recipe from Spike Mendelsohn’s The Good Stuff. I’ve tried some of his recipes before like the homemade french fries with rosemary and I loved it. In Spike’s description of zucchini fritters, his Greek Mom made them everyday. Spike said they were the “ethnic equivalent of potato chips.” Go figure, I didn’t even know zucchini fritters were Greek! Anyways, these fritters were incredibly airy, a little eggy mainly because the recipe calls for 9 eggs. The outside was crispy and the taste was very delicate. Thanks Spike for introducing me to the zucchini fritter!


INGREDIENTS:
9 eggs
4 Tbsp olive oil
3 Tbsp grated Parmesan cheese
1 Tbsp salt
black pepper
1/2 cup all-purpose flour
1/2 cup plain breadcrumbs
2 large zucchini
canola oil

DIRECTIONS:
1. Grate the zucchini. Take 2 large zucchinis, rinse and pat dry. Grate the zucchinis. 

2. Prepare the liquid mixture. In a large mixing bowl, beat the eggs, olive oil, Parmesan, salt and pepper all together with a whisk. After combining, stir slowly the flour and breadcrumbs. After well combined, fold in the grated zucchini.

3. Add grated zucchini. Fold in the zucchini. Stir gently. Cover with plastic wrap and refrigerate for 30 minutes.

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