Ratatouille is a rustic garden dish. It’s meant to be fast and savory without a lot of flair. Making it fancy is putting lipstick on a pig. Anyone who says different’s a poseur. [So there!]
The following is a basic recipe. It can be spiced up by adding bell pepper and garlic or a hot pepper. But remember, overcomplicating this recipe will destroy it. It will look prettier but taste worse.
This is another great addition for the holidays. It’s also deceptive. Fillo pastry is easy and forgiving, and a selection of robust vegetables and spice provides an illusion of complexity.
In addition, fillo is vegan. This can serve as a main course for vegetarians or a side for everyone else.
For most large gatherings and holidays vegetarians have to suck it up – they’re lucky if there are enough sides at a meal to put three colors on a plate. This dish adds variety to the meal and doubles as a main course for vegetarians or a side for meatetarians.
great as a main course or side dish
If you’re cooking for vegans, you can substitute vegetable stock and olive oil for butter and cream in the mashed potatoes.
No sausage grinder? No problem. If you have a Cuisinart you can have fresh sausage for patties, sauces, stews or stuffing. You can even make links, but that’s a bit more involved.
making this takes less time than driving to the store...
Here’s a basic recipe for either chicken or pork. The pictures are chicken, but the basic idea remains the same.
Filed under Poultry, Sides
Honey bread, or “honey bear bread” as my sister calls it has become a permanent fixture in our household. It is a deceptively simple bread to make, and only requires one bowl (which I love because it means less dishes for me!). Despite the name honey bread is a white bread with subtle hints of honey and not overly sweet.
This is a nice touch to a special meal. It’s also a great snack to have around.
Filed under Baking, Sides
I hadn’t made cornbread in years (the kids weren’t wild about it, so another item fell from the menu) but stepped up to the plate for an office party. Perfect for the fall, it can be served at the table or brought along on an outing. Preparation time’s less than an hour and, for parties or picnics, it can be made a few days in advance.
small but deadly
Below is a basic recipe with a spicy alternative. Traditionalists would use a cast iron skillet. Since this is for a potluck I’ll use a muffin tin.
Ever have beautiful vegetables that won’t mesh with your menu but need to be eaten before they go bad? I’m thinking of mushrooms, cauliflower, carrots, peppers and, yes, asparagus. Rather than curse yourself for an impulse buy, consider preserving them in a vinaigrette to eat later in a salad or as a side.