Side dishes

August 24, 2010

Recipe News: Fresh black bean and corn salsa

"Two things that appear on my dinner table just about every night in August, are corn and tomatoes.

This late summer duo is reaching it’s prime right now and I never tire of enjoying them on their own, or paired together in a multitude of recipes.

This week I’m turning to Mexico for inspiration for two recipes. The first is a zesty salsa and the second a salad recipe featuring tomatillos along with tomatoes.

Canned black beans form the backbone of the salsa recipe. The addition of fresh, diced tomatoes, corn, green pepper, jalapeno and fresh cilantro make this salsa filling, yet vibrant and flavourful.

This salsa is much more substantial than the variety that is made primarily with tomatoes. I like to serve this version with corn tortilla chips, or it can be the base on which to place a grilled piece of fish or chicken."

Includes recipe for:


  • Fresh Black Bean and Corn Salsa


Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

July 11, 2010

Recipe News: Stir-fry cookbook is more than just recipes

"Stir-frying is so seemingly commonplace these days that many of us surely botch it up out of sheer mindlessness.

In a masterful book, Grace Young reveals stir-frying is “a cooking method of great subtlety and sophistication.” She gives you all the advice and instruction you need to stir-fry at home, from choosing the right wok to gauging the proper heat to buying the right ingredients at the market.

There are more than 100 recipes here — clearly written and detailed; you’ll get the requisite hand-holding to stir-fry your way to a delicious dinner."

Includes recipe for:


  • Chinese Jamaican Jerk Chicken Fried Rice


Full article here.

Jennifer at Permalink | Comments (0) | social bookmarking

January 26, 2007

The Minimalist: Cheesy Pasta, Redressed

"There was a time when pasta dishes dressed with just cheese, cream or milk were popular, at least with me and my family, but today they seem stodgy and fat. Although these popular standbys almost always feature a strong hit of black pepper, they don’t contain acidity or real spice, and seem one-dimensional despite the strong flavors. They’re also almost always white, beige and yellow, not exactly a stunning color combination for what for us was often a weeknight main course.

It doesn’t take much to fix that. Here’s a variation on a classic dish, pasta with Gorgonzola, that adds color, acidity and strong flavor without increasing the cooking time a single second. And it increases the shopping and prep times by only about five minutes."

Includes recipe for:


  • Farfalle With Gorgonzola, Arugula and Cherry Tomatoes


Full article here.

Michael Dupuis at Permalink | Comments (0) | social bookmarking

September 8, 2005

Recipe News: Olive recipes

Includes recipes for:


  • OLIVES BAKED IN RED WINE

  • RED PEPPER FETTUCCINE WITH TUNA AND BLACK OLIVES

  • OVEN-DRIED TOMATO TART WITH GOAT CHEESE AND BLACK OLIVES

  • CITRUS-MARINATED OLIVES

  • MINTED MEDITERRANEAN COUSCOUS SALAD

  • GRILLED PEPPER AND BLACK OLIVE RELISH


Full article here

Jennifer at Permalink | Comments (0) | social bookmarking


Join the Mailing List Mailing List
Enter your Email


Powered by FeedBlitz
Subscribe - RSS

facebook_badge.jpg twitter_badge.jpg

Site Navigation

Visit our other properties at Blogpire.com!

Archives


winebloggerlogo.jpg

This weblog is licensed under a Creative Commons License.

Powered by
Movable Type 6.2.4
All items Copyright © 1999-2016 Blogpire Productions. Please read our Disclaimer and Privacy Policy