Sides & Salads – Page 15 – Not Eating Out in New York

1 Nov 2009

White Bean and Brassica Ragout with Creamed Potatoes

by Cathy Erway | posted in: Beans, gluten-free, Recipes, Sides & Salads, vegetarian | 7

Forgive the excessively esoteric sound of this dish’s name. I had tried coming up with other things to call it: Roasted Cauliflower and Broccoli and Braised Broccoli and Cauliflower Greens with Navy Beans and Creamed Potatoes? Too long. White Cauliflower, Cheddar Cauliflower, Broccoli and Their Combined Greens Braised with Navy Beans and Roasted Red Pepper and Served on Creamy, Truffled, Mashed Fingerling Potatoes? Too specific. Stuff That I Got From My CSA This Week, Cooked and Piled Ceremoniously Together on a Plate? That … Read More

29 Sep 2009

Ground Cherry and Watermelon Salad

by Cathy Erway | posted in: gluten-free, Recipes, Sides & Salads, vegan, vegetarian | 10

They don’t grow in the ground, like potatoes, and they’re not stone fruit, like cherries, so why the deceptive name? They also share more semblance in taste to citrus rather than cherry or grape tomatoes, whose appearance they’re strikingly similar to, at least once their tomatillo-like husks are stripped. Which might leave one to throw their hands up and exclaim, what is this fruit/vegetable/freaky plant? At least it doesn’t have a stray animal in its name, gooseberry.

12 Sep 2009

Home-Jarred Roasted Red Peppers

by Cathy Erway | posted in: gluten-free, Recipes, Sides & Salads, vegan, vegetarian | 29

So much to cook… so little time. September is a busy time of year! While the farmers may be slowing down for the first time since March, we’re stuck with everything they’ve thrown at us — and peppers are coming out of my ears. “Oh, I’m just going to roast them,” I told a friend, who laughed at the leftover pepperage after the Hapa Kitchen Luau. (Admittedly, I’d bought too many peppers from Garden of Eve; fifteen pounds doesn’t sound like a lot … Read More

23 Aug 2009

Chilled Eggplant Soup

by Cathy Erway | posted in: gluten-free, Recipes, Sides & Salads, vegetarian | 12

Some of you guys are gonna say off the bat, I don’t like eggplant. And hey, that’s okay. They’re squishy, mushy, weird and hard to pinpoint the taste of. But I’ll bet if I gave you this soup and didn’t tell you what was in it (roasted eggplant), you’d slurp it to no satisfaction’s end. It’s smooth, creamy, cold and intensely flavorful. And sometimes, a little mystery only helps the effect.

13 Aug 2009

Heirloom Tomato Salad with Dukkah

by Cathy Erway | posted in: gluten-free, Recipes, Sides & Salads, vegan, vegetarian | 16

We’ve officially reached the “too hot to cook” threshold in NYC. Or for frequent home cooks, too hot to eat anything that isn’t cooked, and then chilled. Does cold food automatically equate a salad? I don’t know. If you have hot string beans, blanched and drizzled with olive oil, you don’t call it a salad. But if it’s the same thing cold, it’s a green bean salad. I fear this argument has no consequence, but to prove some state of heat-stricken delirium.

5 Aug 2009

Steamed Artichokes with Lime Butter, Nectarines and Shallots

by Cathy Erway | posted in: gluten-free, Recipes, Sides & Salads, vegetarian | 17

Serendipity only occurs every so often. But often, it occurs thanks to like-minded food-obsessed friends. With one, we nibbled on fried artichoke hearts over lunch while talking about how daunting most home cooks found cooking the florets, with their spiky petals that needed to be trimmed and trimmed, and her parents’ industrious habit of steaming them whole, leaving the legwork to the diners who would slather them in butter before eating. I resolved to find the perfect way to mediate … Read More

1 Aug 2009

Potato Risotto

by Cathy Erway | posted in: gluten-free, Grains, Recipes, Sides & Salads, vegetarian | 7

I am neither Irish nor Italian. But I can think of few things more satisfying alone than potatoes, and stock-simmered arborio rice. And together? Holy matrimony. “Satisfy” is not the word.

26 Jul 2009

Herbed Feta and Tahini Dip

by Cathy Erway | posted in: gluten-free, Recipes, Sides & Salads, vegetarian | 12

It was supposed to be simple: I had a nice block of 3-Corner Field Farm sheep’s milk feta, a nice baguette, and some herbs growing on the windowsill, slanted distinctly toward the sun. I had a house party to go to, and thought I’d run them through the food processor (minus the baguette), with some lemon zest, to create a sort of ultimate feta spread for the table. But the first chugs of the processor proved a different fate was … Read More

17 Jul 2009

Savory Chickpea Flour Pancakes (at the Indian Culinary Institute)

by Cathy Erway | posted in: Beans, Demos & Workshops, gluten-free, Recipes, Sides & Salads, vegetarian | 33

Chef Geetika Khanna did not have to make the best tomato curry-drenched lamb and turkey meatballs at the Curry Takedown to make me sign up for a class of hers. She didn’t even have to introduce herself to me at the event, proving to be as friendly a culinary expert as the rarity goes (in this world of Gordon Ramsays). When a class called “Simple, Healthful and Economical Weeknight Indian Meals” appeared on the calendar for the Indian Culinary Center, … Read More

13 Jul 2009

Breadcrumb Crusted Zucchini with Rainbow Chard

by Cathy Erway | posted in: Recipes, Sides & Salads, vegetarian | 17

I’m finally getting some color this summer. Each week, my CSA share has given me bunches and bunches of greens: lettuces, bok choy, Russian kale, snap peas, tat soy, fresh herbs and the occasional candy colored radish or berry-red beet. I was thinking I might turn into the Green Giant consuming it all. But this weekend, I took a retreat to North Fork to visit my friends at Garden of Eve (again), and teach a homemade vegetable dumpling-making class. It … Read More