Print 
PDFLooking for something?
What’s here?
-
Category Archives: Sides
Recipe: Wilted Lettuce Salad (Kopfsalat)
How come nobody makes wilted lettuce any more? It’s great stuff. This is another classic recipe from Chicago Culinary Institute, updated for modern tastes (I’ve reduced the sugar). Serves 8. Ingredients: 1 medium head iceberg lettuce* ¼ c cider vinegar … Continue reading
Recipe: German Potato Salad (Warmer Kartoffelsalat)
The Culinary Institute of Chicago published the original version of this recipe in a book called “New World Encyclopedia of Cooking” in 1972, as well as a pamphlet of German standbys. I’ve modified it slightly for modern tastes. 8-10 servings. … Continue reading
Recipe: The Colonel’s Buttermilk Slaw
The version sold in the fried chicken stores is too sweet for my taste so I’ve dialed back the sugar; the original/copycat recipe can be found here. Out of laziness I’ve scaled the ingredients for a 14-ounce bag of prepared … Continue reading
Recipe: Chickpea Potato Curry a la Querencia
Thanks to Executive Chef Ron Cooke for sharing this low-salt recipe. Ro-Tel is a brand popular in Tex-Mex cooking which available on Amazon.com. To reduce the salt content even further, use salt-free stewed tomatoes and sample the finished product before … Continue reading
Posted in Mains, Recipes, Sides, Something Else
Tagged chickpeas, curry, low-salt cooking, Querencia, Querencia at Barton Creek, Ron Cooke
A recipe (of sorts) for Snow’s beans
After my previous post on the experience at Snow’s BBQ, I commented on my obsession with their beans. I was traveling so unable to try and replicate the recipe on my own. The smokey taste and perfect flavor balance was … Continue reading
Posted in Eating, Recipes, Sides
Tagged BBQ beans, beans, Kerry, Recipe, smoked beans, Snow's BBQ, Tone Chili Powder
Recipe: Creamy Andaluz Gazpacho
If you like chunks of fresh veggies in your soup, this is the gazpacho for you. The secret is a quick pickling which helps them stay crisp. Adapted (and dramatically simplified) from a Cooks Illustrated recipe, this is a good … Continue reading
Recipe: Fried Okra
If you’re going to fry chicken or fish, might as well fry okra while you’re at it. This ends up a bit deconstructed because the cornmeal doesn’t stick to the okra about half the time. But the green tidbits look … Continue reading
Posted in Cooking, Recipes, Sides
Tagged cornmeal, deep frying, fried chicken, Okra, southern cooking, white trash
Recipe: Simple Spanish Gazpacho
Use this gazpacho recipe when your tomatoes are so good, you don’t want any other flavors getting in the way. Adapted from the excellent Simple Spanish Food website. It’s meant to be drunk from a glass or cup. 2 servings. … Continue reading
Recipe: Wilted Kale Salad
There are lots of recipes for wilted (or “massaged”) kale salads around, but this one nails the flavor balance*. It’s from Jennifer Adler, a nutritionist in Seattle. Thanks to Daniel B for the link that led me to it. Ingredients: … Continue reading
Recipe: Tomato Juice Gazpacho
I love gazpacho but hate the price of tomatoes nowadays. This recipe stretches your dollar by combining tomato juice with just 1 pound of tomatoes, so you can afford to buy some really nice ones. 8 servings. Ingredients: 1 pound … Continue reading
