Cooking with Alison

Archive for the ‘Sides and Sauces’ Category

, , , , ,

Gourmet Mushroom Risotto Recipe

In Appetizers, Hors D'oeuvres, Snacks, Pasta, Rice, and Doughs, Sides and Sauces on January 6, 2011 at am

I’ve made butternut squash risotto and pea and prosciutto risotto before, but mushroom risotto is my family’s favourite – so far (I haven’t made them seafood risotto yet).  Since this dish is so simple, the selection of mushrooms is critical to the success of it.  The secret to my mushroom risotto is the use of dried black trumpet mushrooms.  The texture of these mushrooms is thin and leathery, but they lend the most amazing flavour and aroma.  When my mother tasted this, she was so impressed with the mushroom flavour that she thought I had added some processed or artificial flavouring.  For texture and aesthetic appeal, I also used dried porcini and fresh oyster mushrooms.  (I love the dried mushrooms from Marx Foods (review here).  You can taste the quality of their mushrooms from the soaking liquid, which in this case, added tremendous flavour to the rice.)

Read the rest of this entry »

, , , , ,

Roasted Mini Potatoes

In Sides and Sauces on December 26, 2010 at am

I like using the leftovers for one skillet breakfasts (recipe here).

Roasted Mini Potatoes Recipe

makes 4 side servings

1 1/2 pounds mini potatoes, scrubbed clean and dried

1/2 cup chicken broth (or vegetable broth or water)

juice of 1 lemon (optional)

4 cloves garlic, minced

optional: 1 to 2 tsp dried or fresh herbs (I like using dried parsley, rosemary or oregano, but you could use any herbs in any combination that you like)

3 to 4 tbsp olive oil

coarse sea salt

ground black pepper

Read the rest of this entry »

, , ,

Caesar Dressing Recipe

In Sides and Sauces, Soups and Salads on November 25, 2010 at am

Caesar salads are very popular in my home.  They’re Ed’s favourite and I enjoy them too even though I’m not a big fan of leafy salads.  I like to make my own bacon bits and croutons (see my crouton recipe here).  Here I share with you my favourite caesar dressing recipe.

Read the rest of this entry »

, , ,

Pancetta Balsamic Vinaigrette

In Sides and Sauces, Soups and Salads on June 19, 2010 at pm

This is one of my (and Ed’s) favourite vinaigrette recipes.  It’s very versatile.  We love it on salad and for dipping bread served with shavings of parmesan cheese.  Giada even suggests tossing it with pasta, so I used it to make a pasta salad recently.  If you put it in a pretty glass container, it makes a great gift (it’ll look prettier if you throw a whole sprig or two of rosemary into the bottle).  I’ve included this in gift baskets for various occasions before.

Read the rest of this entry »

, , ,

Four Different Sauces for Mushroom Ravioli

In Pasta, Rice, and Doughs, Sides and Sauces on May 27, 2010 at pm

I made ravioli from scratch for the first time (recipe here).  For the filling, I used porcini, chanterelle, and lobster mushrooms with ricotta, parmesan and goat cheese.  I wanted to make a sauce that would pair well with mushroom ravioli, but there were so many suitable (and delicious) options, that I couldn’t pick just one or two.  So, I made 4 different sauces.  They are all easy to make and range from simple and comforting to sophisticated and fancy.

Mushroom Ravioli Sauce Pairing #1 is a comforting and hearty tomato sauce.  It is the simplest of the 4 recipes.  The tomato contrasts the creamy mushroom filling nicely.

Mushroom Ravioli Sauce Pairing #2 is a rose sauce.  It is the only cream based sauce and it’s fun to make because it involves setting vodka on fire.  This sauce is very similar to the sauce that I make for my vodka penne (recipe here).

Mushroom Ravioli Sauce Pairing #3 is a white wine and butter sauce that goes really well with the mushrooms.  I like to serve this sauce over giant raviolis.

Mushroom Ravioli Sauce Pairing #4 is one of the simplest, yet the fanciest sauce that I’ve paired with mushroom ravioli.  If only I could afford white truffles to go with this, because that’s how they serve it in some parts of Italy.  I like to serve this browned butter over giant raviolis.

Photo above:  Giant raviolis in White Wine Sauce

Read the rest of this entry »

, , , ,

Soft Polenta (3 Ways)

In Sides and Sauces on May 3, 2010 at pm

Firm polenta is perfect for hors d’oeuvres, fancy looking meals, and parties.  But I prefer to eat soft polenta.  Soft polenta is a simple side dish made with cornmeal.  It also makes a fantastic substitute for rice or pasta when served with saucy or flavourful or meaty (or vegetarian) dishes such as stews, ragu, etc.  A friend introduced it to me a few years ago when I was at her place for dinner.  She served it with melted cheese and sour cream and I could not get enough of it.  Prior to that, I didn’t think that polenta was eaten in any other texture than firm.  I’ve been making soft polenta regularly ever since.  (See my shrimp on polenta recipe here.)

I have posted two different recipes for soft polenta.  The first is very basic and light, and I’ve included 2 different ways to serve it.  The second is a rich, creamy, and heavier polenta recipe.

Read the rest of this entry »

, , , , ,

Julia Child’s Hollandaise Sauce

In Sides and Sauces on April 17, 2010 at am

Hollandaise sauce is great on eggs benedict (see my poached eggs recipe here), white asparagus or seafood.  Julia Child uses a blender to make the easiest hollandaise sauce ever.  The picture below is from my Poached Eggs with Asparagus, Prosciutto and Hollandaise Sauce Recipe here.

Read the rest of this entry »

, , ,

White Fish on Lima Beans and Corn

In Fish / Seafood, Sides and Sauces on April 13, 2010 at pm

After I discovered that lima beans aren’t bad in a soup (recipe here), I tried eating them whole in a succotash.  I was surprised at how much I liked this simple combination of lima beans and corn.  This healthy side would be great for a picnic or a barbecue.  I paired it with tilapia.  My recipe was inspired by the Snapper with Succotash recipe from the Everyday Food magazine subscription that a good friend of mine gave me. This is a simple, one pot meal.  One pot meals are perfect for weeknight dinners and this dish cooks in just a few minutes.  It was a bit too healthy for me, though, so I added a creamy lemon and dill sauce (recipe here).  I wish I could have taken a picture of the sauce poured over the fish, because it looked very pretty, but I accidentally dropped my camera into the sauce and broke it. :(

Read the rest of this entry »

, , ,

Creamy Lemon Dill Sauce

In Sides and Sauces on April 12, 2010 at am

When I cook white fish or salmon in a healthy way (ie. steamed or poached), I usually like to pair it with this rich sauce.  I wish I could have taken a picture of the sauce poured over the fish because it looks much prettier than the picture below.  But I accidentally dropped my camera into the sauce and broke it.  My camera was just 8 months old  :(   (Canon SD1200IS, dark grey colour).  I ordered a new one online right away.

Creamy Lemon Dill Sauce Recipe

makes enough sauce (approx 3/4 cup) for 2 to 3 fish fillets

3/4 cup whipping cream

1/4 of an onion, diced finely

3 garlic cloves, minced finely

2 tbsp butter

2 tbsp lemon juice

zest of 1 lemon

1 tbsp dill, chopped finely

1/8 teaspoon ground mustard

coarse salt

black pepper

Read the rest of this entry »

, , , ,

Creamy Blue Cheese Dressing

In Sides and Sauces, Soups and Salads on March 24, 2010 at pm

I love using blue cheese sauce as a dip for my hot wings and as a dressing on waldorf salads (recipe here).  This blue cheese sauce is even better than store bought (in my opinion).

Read the rest of this entry »

, , , ,

Twice Baked / Stuffed Potatoes

In Appetizers, Hors D'oeuvres, Snacks, Sides and Sauces on February 21, 2010 at pm

Ed loves twice baked potatoes.  Back when I had more time on my hands, I often made these with mini potatoes for parties or pot lucks.  It took a lot of work but people really loved them.  They were so cute and so easy to eat.  Recently, I made miniature twice baked potatoes (photo below) for a miniature bbq lunch.

Read the rest of this entry »

, , , ,

Whipped Potatoes

In Sides and Sauces on February 16, 2010 at pm

I bought my Kitchenaid stand mixer in October 2009.  The only savoury food that I’ve made with it so far is whipped potatoes.  I love the smooth and light texture that whipping puts into mashed potatoes.

Read the rest of this entry »

Follow

Get every new post delivered to your Inbox.

Join 165 other followers