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!



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
  • 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!