Serve this dish either cold or at room temperature. Make sure not to overcook the asparagus. You’ll want the asparagus to be fork tender and firm.
Celeriac & Potato Bake
Celeriac is such an underrated root vegetable and adds a nice savory edge. Can be eaten as a side dish to accompany roast chicken, venison, roast beef or pork – or as center stage for a vegetarian feast.
INGREDIENTS
1 Teaspoon Kosher Salt
2 Tablespoons Lemon Juice
1 Celeriac (About 1 Pound)
4 Large Potatoes
3 Eggs
1 Cup Light Cream
1 Cup Milk
2 Large Chopped Garlic Cloves
3/4 Cup Grated Gruyere Cheese
Kosher Salt & Freshly Ground Pepper To Taste
Bring a large-size pot of water to a boil. Add the kosher salt and 1 tablespoon of the lemon juice. While the water is heating, peel the celeriac. Immediately place it in a bowl of cold water with the remaining tablespoon of lemon juice to prevent darkening. Peel and quarter the potatoes. Cut the celeriac in eighths. Drop the vegetables into the boiling water. Return to a boil and cook for 15 minutes, until almost tender. Drain the vegetables and cool in cold water. Dry on paper towels. Cut vegetables into thin slices.
Preheat oven to 350 degrees. Butter a 10x6x1 1/2-inch baking dish. In a medium-size bowl, whisk together eggs, cream, and milk. Layer half the celeriac and potatoes with half garlic and one third of the Gruyere, and season with kosher salt and pepper. Pour half egg mixture over the vegetables. Repeat layers. Sprinkle vegetables with remaining cheese. The dish will be very full. Set the dish on a large-size baking sheet. Place in oven and bake for 1 1/4 hours until casserole is set in the center. Remove from oven and let stand for 10 minutes before serving. Serve warm. Serves 6 to 8.
© Victoria Hart Glavin
Baby Potatoes Three Ways
Now that you’ve got your main dish figured out it’s time to decide on complimentary side dishes. Everyone likes potatoes so I’ve put together three separate potato recipes to pair with whatever you’re main dish happens to be.
Ham Potato Bites
INGREDIENTS
12 Baby Red Potatoes (About 1 Pound)
1 Tablespoon Olive Oil
1 1/2 Cups Diced Ham
1/4 Cup Chopped Pineapple
3 Tablespoons Chopped Fresh Chives
3 Tablespoons Chopped Cashews
Preheat oven to 425 degrees. Brush potatoes with olive oil to coat. Spread potatoes in shallow baking pan. Bake for 15 to 20 minutes or just until potatoes are barely tender. Do not overbake potatoes, as they will need to hold their shape. Remove from oven and cut each potato in half crosswise. Meanwhile, in a small-size bowl blend ham, pineapple, chives, and cashews. Using a melon baller (or spoon) gently scoop centers from cut side of potatoes. Leave at least 1/4 inch shell. Place removed potatoes into bowl, cover with plastic wrap, and place in fridge for a future use. We here at Tiny New York Kitchen never like to throw food away! Stand potato shells upright (you may need to cut a very small piece off bottom to make them stand upright). Take about 1 tablespoonful of ham mixture and place into each potato shell. Garnish with additional chives if desired. Serve immediately. Serves 4
Green Beans & Sundried Tomato Toss
INGREDIENTS
12 Baby Red Potatoes (About 1 Pound)
2 Cups Trimmed Fresh Green Beans (Cut Into 1 Inch Pieces)
1/4 Cup Sundried Tomatoes In Olive Oil (Drained & Chopped)
1/3 Cup Italian Salad Dressing
4 Cups Salad Greens
Bring large pot of salted water to boiling. Add potatoes and green beans. Cook, covered, for 10 to 12 minutes until tender. Drain. Return to pot. Add sundried tomatoes and salad dressing. Toss gently until well coated. Place salad greens in large serving bowl. Stir in potato and bean mixture. Serve immediately. Serves 4
Herbed Baby Potatoes
24 Baby Red Potatoes
3 Tablespoons Olive Oil
1 Tablespoon Balsamic Vinegar
1 Tablespoon Chopped Fresh Rosemary
1 Tablespoon Chopped Fresh Thyme
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
Preheat oven to 425 degrees. Wash potatoes and pat dry. Place potatoes in 3 quart saucepan. Cover with water. Bring to boil and cook over medium heat for 10 minutes or until slightly tender. In roasting pan combine potatoes, olive oil, balsamic vinegar, rosemary, thyme, kosher salt and pepper. Toss to coat. Place in oven and roast for 20 minutes or until tender and golden brown. Stir once or twice during roasting. Remove from oven and transfer to serving bowl. Serve warm. Serves 4 to 6
© Victoria Hart Glavin
Brussels Sprouts With Bacon & Roasted Pistachios
Brussels sprouts are not just for the Thanksgiving table. I love them all year round and I really like the bacon and roasted pistachio nut twist.
INGREDIENTS
3 Containers (10 ounces each) Brussels Sprouts (Trimmed)
6 Slices Bacon
1 Tablespoons Olive Oil
3 Finely Chopped Garlic Cloves
1/2 Teaspoon Kosher Salt
1/4 Teaspoon Coarsely Ground Pepper
1/4 Cup Roasted Pistachio Nuts
In a 4-quart saucepan, heat 2 quarts water to boiling over high heat. Add Brussels sprouts and heat to boiling. Cook for 5 to 7 minutes until tender-crisp. Remove from heat and drain. In a 12-inch skillet, cook bacon over a medium heat until browned. With tongs, transfer bacon to paper towels to drain. Crumble bacon into bits. Throw away all but 1 tablespoon bacon drippings from skillet. Add olive oil and heat over a medium-high heat. Add Brussels sprouts, garlic, kosher salt, and pepper. Cook, stirring frequently, for about 5 minutes until Brussels sprouts are lightly browned. Remove and transfer to serving bowl. Sprinkle with roasted pistachios and bacon. Serves 10 as side dishes.
Note: To roast pistachios preheat oven to 350 degrees. Spread shelled nuts in a single layer on a baking sheet. Bake, stirring occasionally, for 5 to 10 minutes until lightly browned and fragrant. Remove and let the nuts cool completely before chopping.
© Victoria Hart Glavin
Couscous
Did you know that couscous is not a grain, but a tiny Moroccan pasta made from semolina flour? Here is a basic couscous recipe and some delicious variations.
INGREDIENTS
1 1/4 Cup Water
1/4 Cup Dark Seedless Raisins, Dried Currants, Dried Cranberries or Dried Cherries (Optional)
1 Tablespoon Butter
3/4 Teaspoon Kosher Salt
1-Cup Couscous
In a 3-quart saucepan, combine water, raisins (if using), butter, and kosher salt. Heat to boil over a high heat. Stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with fork. Transfer to serving bowl. Makes about 3 cups or serves 4 as side dish.
Lime Couscous: Prepare as directed, but leave out raisins and add 1 tablespoon fresh lime juice, and 1/2 teaspoon freshly grated lime peel to water.
Moroccan Couscous: Prepare as directed, but add 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground turmeric, and 1/4 teaspoon ground cumin to water.
Dried Tomato & Green Onion Couscous: Prepare couscous ad directed, but leave out raisins. Add 1 sliced green onion and 5 chopped dried tomato halves to water.
Almond Couscous: Prepare couscous as directed but leave out raisins. Add a pinch of ground nutmeg and pinch of dried thyme to water. Stir 1/4 cup toasted slivered almonds into fluffed couscous.
© Victoria Hart Glavin
Fried Pickles With Parmesan
Talk about a guilty pleasure! Pretty naughty, but worth it! Finish off with Parmesan cheese and you’ve got a perfect treat.
INGREDIENTS
50 to 60 Bread & Butter Pickles or Sour Dill Pickles
1 Cup Unbleached Flour
1 Large Beaten Egg
1 Cup Fine, Dry Plain Breadcrumbs
Canola Oil
1/3 Cup Finely Grated Parmesan Cheese
Using paper towels, pat pickles dry. In a small-size bowl add flour. In another small-size bowl add beaten egg. In a third small-size bowl add breadcrumbs. In a 10 to 12 inch skillet heat 1/2 inch oil over a medium heat. Test by putting in a pinch of breadcrumbs and if they sizzle your pan is ready. Dredge pickles in flour and shake off excess. Next dredge in egg, and then breadcrumbs to coat completely. Fry in batches for 2 to 4 minutes turning with tongs. Remove from skillet and drain on paper towels. Sprinkle with Parmesan cheese and serve. Serves 4 to 6.
© Victoria Hart Glavin
Peas With Prosciutto
Spring is about bright and vibrant colors and flavors. This dish is as pretty as it is tasty. Peas are considered by most people to be a vegetable, but because they grow in a pod, botanically they are a fruit.
INGREDIENTS
1/4 Cup Olive Oil
2 Minced Garlic Cloves
3 Minced Shallots
4 Ounces Chopped Prosciutto
1 Pound Fresh or Frozen Peas
1/4 Cup Diced Red Bell Pepper
1/4 Cup Low-Sodium Chicken Broth
Kosher Salt & Freshly Ground Pepper To Taste
In a large-size skillet, combine olive oil, garlic and shallots. Cook on a medium heat for 4 minutes. Add prosciutto and cook for another 4 minutes. Add peas, bell pepper and chicken broth. Cook for 10 minutes. Season with kosher salt and freshly ground pepper to taste. Remove from heat and transfer to serving bowl. Serve hot or set aside to serve later at room temperature. Serve 4 to 6 as a side dish.
© Victoria Hart Glavin
Pink Lady Slaw
I really like making coleslaw. Sometimes I like to mix it up a bit so I added two diced pink lady apples. The addition of the apples really lightens up a basic slaw.
INGREDIENTS
1/4 Cup Malt Vinegar
1/4 Cup Mayonnaise
2 Teaspoons Sugar
1/4 Teaspoon Kosher Salt
4 Cups Shredded Green Cabbage
2 Shredded Medium Carrots
4 Chopped Pepperoncini Peppers
2 Diced Pink Lady Apples
1/2 Cup Diced Red Onion
In a large-size bowl stir together mayonnaise, malt vinegar, sugar, and kosher salt. Add cabbage, carrots, onions, pepperoncini peppers, and apples. Toss lightly to coat. Cover and chill 2 to 24 hours. Makes 6 side dish servings.
© Victoria Hart Glavin
Okra & Corn Maque Choux
Maque choux is a traditional dish of southern Louisiana similar to succotash. It is believed that the name of this dish is a Cajun French translation of the Native American name.
INGREDIENTS
1/4 Pound Diced Spicy Smoked Sausage
1/2 Cup Chopped Sweet Onion
1/2 Cup Chopped Green Bell Pepper
3 Minced Garlic Cloves
3 Cups Corn Kernels
1 Cup Sliced Fresh Okra
1 Cup Peeled, Seeded, Diced Tomatoes
1 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
In a large-size skillet sauté sausage over a medium-high heat for 3 minutes until browned. Add onions, bell pepper, and garlic to sausage in skillet. Sauté for 5 minutes until vegetables are tender. Add corn, okra, and tomatoes to mixture in skillet. Cook, stirring often, for 10 minutes. Season with kosher salt and pepper. Transfer to serving dish and serve warm. Serves 6
© Victoria Hart Glavin
Stir Fried Water Spinach With Garlic
This side dish is all about the greens. Water Spinach (Ong Choy) has a delightfully light and crunchy texture, unlike, regular spinach, which tends to be a bit stringy.
INGREDIENTS
1/2 Cup Chopped Onion
4 Minced Garlic Cloves
1 Tablespoon Chopped Fresh Ginger
1 Split Serrano Pepper
1 Tablespoon Sesame Oil
1 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
1 Pound Fresh Water Spinach (Washed & Trimmed)
In a large-size skillet add the sesame oil and turn heat to medium-high. Sauté onions, garlic, ginger, and split Serrano pepper for 1 minute. Stir in kosher salt and pepper. Add water spinach and sauté for 2 minutes. Add sugar and vinegar. Cover and cook for 3 minutes or until wilted. Remove from heat and throw away Serrano pepper. Transfer to serving platter. Serves 4
© Victoria Hart Glavin
