Category Archives: Sides

Sides

Orange Salad Sicilian Style

March 29, 2023 robiulo Leave a comment

Orange Salad Sicilian Style

Different families have different recipes for orange salad. I’ve had it served with thinly sliced red onion. Try that if you like. Substitutions are permitted. Chopped dates instead of currants, walnuts for pistachios, and rose water for orange flower water. You can also vary the amounts of the ingredients depending on what you like.

Ingredients:

3 large oranges
¼ cup currants, rehydrated and chopped
¼ cup pistachios, chopped
3 tbsp. chopped mint
2 tbsp. orange flower water
Juice of ¼ large lemon
A drizzle of extra virgin olive oil
A pinch of salt and a light sprinkle of confectioner’s sugar

Using a very sharp knife, peel the oranges, leaving no pith. Slice thin rounds, then cut them into half-moons and arrange them in a serving dish. Pour any juice from cutting the orange over the slices.

Sprinkle with the currants, pistachios, and mint. Drizzle with the orange flower water, lemon juice, and the extra virgin olive oil. Add a pinch of salt and some confectioner’s sugar. Orange salad Sicilian style can be served chilled or at room temperatures.

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Sides, Vegetarian

Ceasar Salad 2

January 27, 2023 robiulo 2 Comments

Caesar Salad 2

In 1924 Caesar Salad was created by an Italian American chef, Caesar Cardini, at the Caesar Hotel in Tijuana. It’s possible that anchovies weren’t used in the original recipe but there was definitely no mayonnaise or vinegar. I posted a Caesar Salad recipe in the past but this one is a little more authentic.

Ingredients:

1 clove of garlic
½ tsp black pepper
1 tbsp Dijon mustard
5 anchovies finely chopped
2 tbsp of lemon juice
1½ tbsp. of Worcestershire sauce
¼ cup Parmigiana cheese
1 egg yolk
½ cup of extra virgin olive oil
A day-old loaf of Italian bread
3 tbsp olive oil for croutons
Salt and pepper to taste
2 medium heads of romaine lettuce with the outer leaves removed
Extra Parmigiano Reggiano cheese to grate onto the salad

Dressing: (ingredients 1 to 9)

Mash the garlic clove, black pepper, mustard and anchovies in a mortar and pestle until it forms a paste. When it’s well mashed, add in the Parmesan a bit at a time until well incorporated. Transfer the mixture to a large bowl and mix in the lemon juice and Worcestershire sauce.

In another bowl, separate the egg yolk from the egg white and beat the yolk.

Mix the beaten egg yolk in with the rest of the ingredients that you’ve already mixed together. Mix in the ½ cup of olive oil into the other ingredients.(You can double the amount of ingredients and refrigerate half of the dressing for use at another time.)

Croutons: (ingredients 10 to 12)

Cut or tear the bread into ½ to 1-inch cubes and place in a bowl (about 3 cups). Add the 3 tablespoons of olive oil. Mix the bread with the oil, tossing until it is all well coated.Spread the coated bread in a single layer in a pan and cook over medium high heat, shaking the pan a few times, for about 5 to 8 minutes until the bread pieces are crisp and slightly browned.

Assembly: (ingredients 13 & 14)

Remove some of the outer leaves and cut the Romaine into one-inch strips. Add it to a salad bowl and pour in enough of the dressing to coat the lettuce. Add the croutons, some grated cheese, toss again and serve.

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Condiments, Sides, Vegetarian

Cubanelles

October 25, 2022 robiulo Leave a comment

Cubanelles

Generally known as Cubanelles, some people refer to them Italian green peppers and my mother called them “frying peppers.” They’re easy to prepare and are good as a side dish, with fried eggs, and cold or room temperature in an antipasto or in a sandwich.

Cut the stem end off the peppers and remove the core and seeds. Slice them in half or quarters lengthwise.

Heat the oil and add the two crushed garlic cloves. Season with salt and pepper and sauté until the garlic starts to brown.

Discard the garlic and place the sliced peppers in the pan. Weigh them down to flatten them. You can use a dish and tomato can (or whatever weight you like) and fry for a few minutes on each side.

When they’re done, place them in a container layered with the sliced garlic clove. Add a little extra oil if it’s to dry. It’s good to let them marinate in the refrigerator overnight before serving.

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Meat, Sides

Roasted Marrow Bone

October 13, 2022 robiulo Leave a comment

Roasted Marrow Bone

This is a one ingredient recipe. You put the beef bone in the oven, heat and eat. The femur is the largest bone in the steer, and it has the best marrow to bone ratio. My butcher ties a few sprigs of fresh oregano on the bone to make a better presentation in his display case. Even salt and pepper aren’t really necessary, but it can’t hurt.

Since marrow is mostly fat use a high heat for a short time, so it doesn’t all melt away. Place the bones in an oven proof dry pan in a 450-degree oven for 15 minutes. Serve with good bread. If you love steak, you’ll love a roasted marrow bone.

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Condiments, Sides, Vegetarian

Grilled Eggplant

September 20, 2022 robiulo Leave a comment

Grilled Eggplant

I know people who said they didn’t like eggplant until they tried it done like this. Grilled eggplant can be served room temperature or chilled as a part of an antipasto, side dish or on a sandwich.

Ingredients:

2 medium to large eggplants
2 garlic cloves, chopped
¼ cup olive oil
Salt, black, and red pepper
1 tbsp chopped fresh oregano
1 tbsp chopped fresh mint
1 tbsp chopped fresh parsley
1 lemon, zested and juiced

Trim the stem ends off the eggplants and slice lengthwise, about ¼-inch thick. Lay the eggplant slices on paper towels and sprinkle salt on both sides. Wait 15 minutes and blot up moisture.

Prepare the marinade:

Heat the oil in a small pan, add salt, black and red pepper and lightly sauté the chopped garlic. Add the herbs, lemon zest/juice, and the garlic/oil mixture to a blender, food processor or if you need the exercise use a mortar and pestle.

While you heat your grill (charcoal, gas, or a grill pan), use a brush to lightly coat each eggplant slice with olive oil, then sprinkle with salt and pepper. Place the eggplant slices on the grill oil side down and add oil, salt, and pepper to the top side of the eggplant. After you get nice grill marks on one side, turn and grill the other side. They cook fast so watch them.

Prepare a large serving platter with some of the marinade on the bottom. Layer the eggplant slices as they are done and spoon some of the marinade on each layer. Leave them for an hour at room temperature to marinate, then cover and refrigerate.

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Sides, Vegetarian

Grill Pan Lemon Broccoli and Peppers

May 13, 2022 robiulo Leave a comment

Grill Pan Lemon Broccoli and Peppers

This is a big recipe. You can serve half of it hot, and the next day serve the remainder as a salad.

Ingredients:

2 broccoli heads (about 1 ½ lbs.)
Olive oil for frying and drizzling
1 red bell pepper cut into thin strips
6 cloves thinly sliced garlic
1 tbsp. anchovy paste or 5 anchovies
1 large lemon cut into 8 thin rounds and 1 tbsp. juice
2 tbsp. chopped parsley

Trim the broccoli into small florets with some stem remaining. Bring a large pot of salted water to a boil and add the broccoli. Blanch the broccoli for 5 minutes, drain and set aside.

Bring about 5 tbsps. of oil to medium heat in a frying pan and add the peppers. Fry for 10 minutes, add the garlic and anchovy paste. Blend and cook for 5 more minutes. If you’re using whole anchovies, cook until they break down.

Heat a well-oiled grill pan. Toss the blanched broccoli with 3 tbsps. oil. Once the pan is hot, grill the broccoli, turning so there are grill marks on both sides.

Grill the lemon slices for 1 – 2 minutes on each side to get a nice char. Chop the slices and add to a bowl with the parsley, 1 tbsp. lemon juice and 2 tbsps. olive oil.

Place the broccoli in a large bowl and add the pepper mixture and the lemon/parsley mixture and toss.

Arrange in a serving platter and serve hot or if you prefer, chill and serve as a salad.

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Sides

Mushroom Dutch Baby

January 14, 2022 robiulo Leave a comment

Mushroom Dutch Baby

Here’s something a little different – a Dutch baby. I don’t know how it got its name but it’s basically a sort of airy pancake that’s served with various sweet or savory toppings. For sweets you can top it with powdered sugar, maple syrup, fresh fruit, apple sauce, etc. I made a mushroom Dutch baby based on a recipe that I got from the New York Times. I made some changes to the original replacing bacon, butter, thyme, and cheddar with pancetta, olive oil, oregano, and fontina as noted in the ingredient list below.

Ingredients:

1 lb. sliced mushrooms (any kind you like)
¼ lb. sliced pancetta (or bacon)
1 chopped garlic clove
1 tbsp. oregano (or thyme)
3 large eggs
¾ cup flour
¾ cup whole milk
4 tbsp. olive oil divided (or butter)
2 tbsp. cornstarch
¼ tsp. salt
2 oz. grated fontina (or cheddar)
2 scallions thinly sliced
2 tbsp. chopped Italian parsley

Pre-heat the oven to 450^o.

Sauté the pancetta in one tablespoon of oil. Add the mushrooms and oregano and cook for approx. 20 minutes adding the garlic for the last 5 minutes.

For the Dutch baby – In a blender add the eggs, flour, milk, 2 tablespoons of olive oil, cornstarch, salt. (This is the basic Dutch baby batter recipe for the various toppings. You can use butter instead of oil.)

Remove the mushrooms from the pan. Wipe it out and add 1 tablespoon of oil while it’s still warm. Pour in the Dutch baby batter, place in the oven, and bake for 15 minutes until it’s lightly browned and puffy. Sprinkle with the cheese and bake for another 3 to 5 minutes.

When done spread the melted cheese around the top, then add the mushrooms and sprinkle the scallions and parsley over it. Slice and serve.

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Sides

Fried Green Tomatoes

November 22, 2021 robiulo Leave a comment

Fried Green Tomatoes

The last time I had fried green tomatoes in a restaurant was over two years ago in Hot Springs, Arkansas. They’re not too common in New York restaurants so we have to make our own. It’s really very simple recipe but the hard part is finding firm, unripe green tomatoes.

Ingredients:

3 or 4 large unripe tomatoes cut crosswise into ½-inch slices
¼ cup all-purpose flour
1 large egg
¼ cup corn meal
¼ cup plain breadcrumbs
1 tbsp. Cajun Spice Mix
Salt and black pepper
vegetable oil for frying

Put the flour in one dish, the beaten egg and milk in a bowl and the corn meal/breadcrumbs/Cajun seasoning, salt and black pepper in another dish.

Put a half inch of vegetable oil in a large frying pan over medium-high heat. After patting them dry, dip each tomato slice first in the flour, then in the egg, and finally in the breadcrumbs, letting any excess coating drip off. Fry them in batches and don’t let them touch in the pan.

Cook until golden brown, about 3 to 5 minutes on each other side. Drain on paper towels and serve.

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Sides, Vegetarian

Marmite Roast Potatoes

November 5, 2021 robiulo Leave a comment

A while back I did a post on umami and at the time, I had never tasted Marmite and didn’t include it. Their advertising slogan is “Love it or hate it,” and I wondered which way I’d go. I tried it in a recipe that I adapted from Karen William’s Marmite Roast Potatoes on Delish – a British cooking site. Maybe I don’t love it yet, but it works for me.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

“Vegans, Love It or Hate It, You’re Going to Need It”

“New ways with Marmite: top cooking tips”

Marmite Roast Potatoes

Ingredients:

2 lb white potatoes
2 oz. butter
1 tbsp. Marmite
1 tbsp. bourbon
Thyme leaves (optional)

Preheat the oven to 400^o.

Bring a pot of water to boil. Place the peeled and cut into 2 inch potatoes and boil for 10 mins. Drain, shake well to rough-up the edges and leave them in the pot, covered, for 10 minutes.

Melt the butter in a small pot and whisk in the marmite and bourbon until blended.

Put the potatoes into a baking tray and pour the marmite over them. Turn potatoes to coat. Cook for 20 minutes, turn the potatoes, and cook for another 20 minutes.

Sprinkle with black pepper, thyme leaves and serve.

Based on Melissa Clark’s suggestion. I tried Marmite on a scrambled egg sandwich. Very good but if you try it, don’t add any additional salt.

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Seafood, Sides, Vegetarian

Shrimp Fried Rice

July 23, 2021 robiulo Leave a comment

Shrimp Fried Rice

This is a fast-cooking recipe so have all the ingredients prepared and ready to add to the pan. In place of, or in addition to the peas and carrots use what ever vegetables you like – broccoli, mushrooms, asparagus. Instead of shrimp try this with a boneless pork chop cut into small pieces. Someday I think I’ll make it with pancetta for a Chinese-Italian fusion.

Ingredients:

6 oz shrimp (small shrimp or large cut small)
Salt & black pepper
2 tbsp. peanut or vegetable oil
2 tbsp. toasted sesame oil divided
½ chopped onion
¾ cup peas & carrots
1 large egg
2 cups cooked rice (cold)
1 tbsp. each soy sauce, toasted sesame oil, oyster sauce
3 tbsp. chopped green onion

Preheat a large fry pan or wok to medium heat. Add 2 tablespoons vegetable oil and 1 tablespoon of sesame oil. Sauté the shrimp with salt and pepper. Cook the shrimp for 2-3 minutes until they start to color. Remove with a slotted spoon and set aside.

Add the onion, peas and carrots and cook until the onion starts to turn translucent. Slide the onion, peas, and carrots to the side (if you pan isn’t big enough, temporally remove the vegetables) and pour the beaten egg onto the other side. Cook the egg, break it up mix it with the vegetables.

Add the rice and mix thoroughly with the egg and vegetables. Then add the shrimp. Pour in one tablespoon each of the soy sauce, toasted sesame oil, and oyster sauce. Stir and fry until everything is combined. Add chopped green onions and serve.

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Orange Salad Sicilian Style

Ingredients:

Using a very sharp knife, peel the oranges, leaving no pith. Slice thin rounds, then cut them into half-moons and arrange them in a serving dish. Pour any juice from cutting the orange over the slices.

Sprinkle with the currants, pistachios, and mint. Drizzle with the orange flower water, lemon juice, and the extra virgin olive oil. Add a pinch of salt and some confectioner’s sugar. Orange salad Sicilian style can be served chilled or at room temperatures.

Caesar Salad 2

Ingredients:

Dressing: (ingredients 1 to 9)

Mash the garlic clove, black pepper, mustard and anchovies in a mortar and pestle until it forms a paste. When it’s well mashed, add in the Parmesan a bit at a time until well incorporated. Transfer the mixture to a large bowl and mix in the lemon juice and Worcestershire sauce.

In another bowl, separate the egg yolk from the egg white and beat the yolk.

Mix the beaten egg yolk in with the rest of the ingredients that you’ve already mixed together. Mix in the ½ cup of olive oil into the other ingredients.(You can double the amount of ingredients and refrigerate half of the dressing for use at another time.)

Croutons: (ingredients 10 to 12)

Assembly: (ingredients 13 & 14)

Remove some of the outer leaves and cut the Romaine into one-inch strips. Add it to a salad bowl and pour in enough of the dressing to coat the lettuce. Add the croutons, some grated cheese, toss again and serve.

Cubanelles

Cut the stem end off the peppers and remove the core and seeds. Slice them in half or quarters lengthwise.

Heat the oil and add the two crushed garlic cloves. Season with salt and pepper and sauté until the garlic starts to brown.

Discard the garlic and place the sliced peppers in the pan. Weigh them down to flatten them. You can use a dish and tomato can (or whatever weight you like) and fry for a few minutes on each side.

When they’re done, place them in a container layered with the sliced garlic clove. Add a little extra oil if it’s to dry. It’s good to let them marinate in the refrigerator overnight before serving.

Roasted Marrow Bone

Since marrow is mostly fat use a high heat for a short time, so it doesn’t all melt away. Place the bones in an oven proof dry pan in a 450-degree oven for 15 minutes. Serve with good bread. If you love steak, you’ll love a roasted marrow bone.

Grilled Eggplant

Ingredients:

Trim the stem ends off the eggplants and slice lengthwise, about ¼-inch thick. Lay the eggplant slices on paper towels and sprinkle salt on both sides. Wait 15 minutes and blot up moisture.

Prepare the marinade:

Heat the oil in a small pan, add salt, black and red pepper and lightly sauté the chopped garlic. Add the herbs, lemon zest/juice, and the garlic/oil mixture to a blender, food processor or if you need the exercise use a mortar and pestle.

Prepare a large serving platter with some of the marinade on the bottom. Layer the eggplant slices as they are done and spoon some of the marinade on each layer. Leave them for an hour at room temperature to marinate, then cover and refrigerate.

Grill Pan Lemon Broccoli and Peppers

This is a big recipe. You can serve half of it hot, and the next day serve the remainder as a salad.

Ingredients:

Trim the broccoli into small florets with some stem remaining. Bring a large pot of salted water to a boil and add the broccoli. Blanch the broccoli for 5 minutes, drain and set aside.

Bring about 5 tbsps. of oil to medium heat in a frying pan and add the peppers. Fry for 10 minutes, add the garlic and anchovy paste. Blend and cook for 5 more minutes. If you’re using whole anchovies, cook until they break down.

Heat a well-oiled grill pan. Toss the blanched broccoli with 3 tbsps. oil. Once the pan is hot, grill the broccoli, turning so there are grill marks on both sides.

Grill the lemon slices for 1 – 2 minutes on each side to get a nice char. Chop the slices and add to a bowl with the parsley, 1 tbsp. lemon juice and 2 tbsps. olive oil.

Place the broccoli in a large bowl and add the pepper mixture and the lemon/parsley mixture and toss.

Arrange in a serving platter and serve hot or if you prefer, chill and serve as a salad.

Mushroom Dutch Baby

Ingredients:

Pre-heat the oven to 450o.

Sauté the pancetta in one tablespoon of oil. Add the mushrooms and oregano and cook for approx. 20 minutes adding the garlic for the last 5 minutes.

For the Dutch baby – In a blender add the eggs, flour, milk, 2 tablespoons of olive oil, cornstarch, salt. (This is the basic Dutch baby batter recipe for the various toppings. You can use butter instead of oil.)

Remove the mushrooms from the pan. Wipe it out and add 1 tablespoon of oil while it’s still warm. Pour in the Dutch baby batter, place in the oven, and bake for 15 minutes until it’s lightly browned and puffy. Sprinkle with the cheese and bake for another 3 to 5 minutes.

When done spread the melted cheese around the top, then add the mushrooms and sprinkle the scallions and parsley over it. Slice and serve.

Fried Green Tomatoes

The last time I had fried green tomatoes in a restaurant was over two years ago in Hot Springs, Arkansas. They’re not too common in New York restaurants so we have to make our own. It’s really very simple recipe but the hard part is finding firm, unripe green tomatoes.

Ingredients:

Put the flour in one dish, the beaten egg and milk in a bowl and the corn meal/breadcrumbs/Cajun seasoning, salt and black pepper in another dish.

Put a half inch of vegetable oil in a large frying pan over medium-high heat. After patting them dry, dip each tomato slice first in the flour, then in the egg, and finally in the breadcrumbs, letting any excess coating drip off. Fry them in batches and don’t let them touch in the pan.

Cook until golden brown, about 3 to 5 minutes on each other side. Drain on paper towels and serve.

Marmite Roast Potatoes

Ingredients:

Preheat the oven to 400o.

Bring a pot of water to boil. Place the peeled and cut into 2 inch potatoes and boil for 10 mins. Drain, shake well to rough-up the edges and leave them in the pot, covered, for 10 minutes.

Melt the butter in a small pot and whisk in the marmite and bourbon until blended.

Put the potatoes into a baking tray and pour the marmite over them. Turn potatoes to coat. Cook for 20 minutes, turn the potatoes, and cook for another 20 minutes.

Sprinkle with black pepper, thyme leaves and serve.

Based on Melissa Clark’s suggestion. I tried Marmite on a scrambled egg sandwich. Very good but if you try it, don’t add any additional salt.

Shrimp Fried Rice

Ingredients:

Preheat a large fry pan or wok to medium heat. Add 2 tablespoons vegetable oil and 1 tablespoon of sesame oil. Sauté the shrimp with salt and pepper. Cook the shrimp for 2-3 minutes until they start to color. Remove with a slotted spoon and set aside.

Add the onion, peas and carrots and cook until the onion starts to turn translucent. Slide the onion, peas, and carrots to the side (if you pan isn’t big enough, temporally remove the vegetables) and pour the beaten egg onto the other side. Cook the egg, break it up mix it with the vegetables.

Add the rice and mix thoroughly with the egg and vegetables. Then add the shrimp. Pour in one tablespoon each of the soy sauce, toasted sesame oil, and oyster sauce. Stir and fry until everything is combined. Add chopped green onions and serve.

Reveries and Recipes

Pre-heat the oven to 450^o.

Preheat the oven to 400^o.