Archive for the ‘Side Dishes’ category

Barefoot Bloggers: Spring Green Risotto

May 13, 2010

On Barefoot Bloggers this week, Kimberly from Indulge & Enjoy has chosen Spring Green Risotto.  This is a great recipe from the Barefoot Contessa.  It starts with lots of goodies like leeks and fennel.

Ina uses alot more “greens” in her risotto than I did – she calls for asparagus (which I’m already tired of) and green onions (which I neglected to buy).  Even with the omissions, I ended up with a delicious, lemony risotto.

A word of warning about this recipe – I used HALF the amount of pepper, lemon juice, and lemon zest as recommended and, in my opinion, the dish still had plenty of lemon and pepper.  So, be careful there!

I hope you enjoy this recipe (which can be found in Back to Basics on page 147) as much as I did.  It’s another “keeper” from the Barefoot Contessa.  Thanks for the great pick, Kimberly!

It’s Thyme To Eat!

Carol

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Heavenly Fish, Awesome Sweet Potatoes, Broccoli with Creamy Herb Sauce

November 30, 2009

This fish truly is heavenly.  Start with mild fish fillets.  We used Orange Roughy which I seasoned with salt and pepper and brushed with lemon juice: 

Broil until opaque and spread with cheese mixture:

Return to broiler until golden brown.  Enjoy!

We also tried Broccoli With Creamy Herb Sauce from the current issue of Holiday Entertaining by Cooks Illustrated.  Being a lover of goat’s cheese, which it has in it, I thought I’d love it.  To me, it was good but not great.

And, I recycled this marvelous sweet potato casserole.  It’s definitely a 5 star recipe:

Heavenly Fish

(This is a great recipe that I’ve had forever.  I got it from my brother but I don’t know if he originated it or who he got it from).  Omit the salt if using canned parmesan – shame, shame.

  • 1 tablespoon Lemon juice
  • 1/4 cup Parmesan
  • 2 tablespoon Butter; melted
  • 2 tablespoon Mayonnaise
  • 3 tablespoon Green onion; chopped
  • 1/4 teaspoon Salt
  • dash Tabasco sauce
  •  
  • Dry fish fillets with paper towels.  Squeeze lemon juice over.  Stir together remaining ingredients.
  • Broil fish until opaque, about 5 minutes.  Spread with butter mixture.
  •  Return to broiler until golden brown, about 2 or 3 more minutes.

Awesome Candied Sweet Potatoes

  • 4 – 6 medium sweet potatoes
    1/2 cup brown sugar
    1/2 cup butter
    1 tsp vanilla
    1/3 cup  cream
    Topping:
  • 1/3 cup melted butter
    1 cup brown sugar
    1/2 cup flour
    1 cup chopped pecans
  • Cut potatoes into chunks and boil until soft (about 20 minutes). Drain, peel and place the potatoes in a mixing bowl with sugar, butter, vanilla and milk. Mix until smooth. Transfer to a greased casserole dish.
  • Melt the butter for the topping and combine with the remaining ingredients. Sprinkle on top of the potatoes.
  • Bake for 30 minutes at 350 degrees. 

It’s Thyme to Eat!