Category Archives: VEGETABLE SIDE DISH RECIPES

ITALIAN GRILLED VEGETABLES

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When we were in Italy recently, grilled vegetables were on just about every menu. Sometimes it was just grilled zucchini, sometimes a mixture. But always the preparation was very simple; grilled with just a little olive oil slathered on before being placed on the grill. Off the grill the cooked veggies were then lightly sprinkled with salt and pepper. I personally like a little more oomph to my grilled veggies so this recipe (my take on a Giada De Laurentiis recipe) is perfect for me. (It’s still an Italian recipe since Giada was born in Rome!)

Grilled veggies are usually served with the secondi course, but since I don’t usually prepare what I consider two main courses, they are simply my veggie for that meal. (Or they make a wonderful additional to an antipasto platter.) But amazingly, one of the best dishes we tasted in Italy was prepared with just olive oil and salt.

We had made reservations at a small hotel in the mountain town of Santa Maria (about half way between the east coast and Rome on the west coast). But when we arrived we were greeted by the owner and loud, booming music. Roberto tried to explain what was going on, but finally resorted to going inside and eliciting the help of a young woman on the staff who spoke very good English. She explained that the hotel was hosting a large birthday party that evening and what we were hearing was just a taste of what was to come. Mr. C. and I looked at each other in horror, but the owner soon relieved us of our worry by calling a local B&B and booking us there for the night. (In his defense, he had called Expedia and explained the situation and Expedia had both emailed us explaining why we might want to change hotels and had also left messages on my cell phone. (I had taken neither my lap top or my cell phone along on the trip.)

So after learning that we really didn’t have to listen to crazy loud music all night, we were very relieved. The hotel owner offered to show us the way to the B&B that was just about a km away from the hotel. So we followed him and were absolutely delighted with our new accommodations. The hosts were friendly and the room was beautiful. We asked the staff for a dinner recommendation and they directed us to the nearby town of Tagliacozzo and the Osteria del Borgonovo. After driving around the little town of Tagliacozzo and not locating our restaurant, we parked along the central piazza and asked directions from three local boys. They pondered our question for a moment or two and finally came up with the general direction to take. They were charming young men and seemed thrilled to be able to help a couple of poor hapless Americans. Although we had driven by the osteria twice by this time, we almost walked by it too. Only Mr. Cs eagle eyes spotted a small and poorly illuminated sign that led down a long passageway and into the entrance of the restaurant.

The osteria looked like it had been built in a cave. No windows and only about 12 tables. Had either of us been claustrophobic, we might not even have stayed. But since we aren’t and the smells and general ambience of the room were lovely, we sat down complete with menus in hand.

That evening we both had good appetites so we each ordered a primi. Mr. C. had Tagliatelle al Ragù di Cinghiale (wild boar) and I had Ravioli al Funghi e Tartufo (thick large discs of ravioli in a creamy mushroom and truffle sauce). Absolutely divine. Since we still had a bit of room left for a little “something”, we decided to share a secondi. But before I tell you about our fabulous second course, I need to describe the restaurant in a little more detail.

grill

Every grilled dish is prepared by the chef/owner right in the dining room. The cooking surface (grate) is the entire width of the wood fireplace. As you dine you watch the grill chef prepare everything from bread for bruschetta to rabbit, sausages or thick fork tender steaks dressed only with extra virgin olive oil and salt. Well steak was the item that caught our eyes. We had not had beef since we left home, so a hunk of beast seemed just the right thing to order and share. Our only problem was in telling our nice waitress how we wanted it cooked. Finally we resorted to looking in our “Eating in Italy for Dummies” book and came up with “al sangue” rare, for which we received a hearty thumbs-up from the middle-age couple at the next table. (If we hadn’t realized we were the only non-locals in the restaurant by then, it sure would have become evident at this point!)

So we ordered and sat sipping local wine in happy anticipation of the arrival of our steak. When it was delivered I was amazed at not only the size but the quality of the beef. Then I sliced off a bite and went straight to heaven. As described, the steak was simply grilled and then lightly coated with olive oil and coarse salt. Magnificent!

So next time you grill a steak, try this simple preparation. Grill the steak to desired doneness. Let rest for a couple of minutes and finish with a small splash of good olive oil and coarse salt. And for a side dish, why not serve a lovely plate of grilled veggies?

One final note: as we were leaving I worked up the courage to go up to the chef and not only thank him for an excellent meal, but to ask him about the grill. The first thing I noticed was how much heat was generated from the fairly small fire that was burning at the back of the grill. I mentioned this to the chef and in excellent English he told me it was easier to work in front of the grill in the winter! Then he laughed and thanked us for coming to his restaurant. I assured him it was our pleasure. We walked out of that restaurant not only full and contented from yet another wonderful meal in Italy, but with a new and wonderful memory to share with our family and friends at home.

  • 1 red bell pepper, seeded and cut in strips
  • 1 yellow pepper, seeded and cut in strips
  • 1 yellow squash, sliced into 1/3-inch thick slices on the bias
  • 1 zucchini, sliced into 1/3-inch thick slices on the bias
  • 1 eggplant, sliced lengthwise into 1/2-inch-thick pieces, then cut in 3rds
  • 3 portabella mushrooms, stems and gills removed then cut into ¾-inch strips
  • 1 bunch asparagus, trimmed and cut in two
  • 1/4 c. plus 2 T. extra virgin olive oil
  • kosher salt
  • freshly ground black pepper
  • 4 tsp. balsamic vinegar
  • 2 garlic cloves, finely minced
  • 1 tsp. chopped fresh Italian parsley leaves
  • 1 tsp. chopped fresh basil leaves
  • 1/2 tsp. finely chopped fresh rosemary leaves

Place a grill pan over medium-high heat or bring your barbecue to medium-high heat. Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus. Take the veggies off the grill and arrange on a platter.  Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herbed olive oil mixture over the grilled vegetables. Serve warm or at room temperature.

 

 

ROASTED CAULIFLOWER WITH CUMIN AND CURRY

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I happen to love cauliflower. But until I discovered this way of roasting cauliflower, I could only serve it to Mr. C. either drizzled with a lovely rich cheese sauce or with “secret sauce” (mayonnaise flavored with soy sauce). So when I prepared cauliflower this way for the first time I was a little reluctant. I shouldn’t have worried in the least. Mr. C. loves roasted vegetables and both cumin and curry are two of his favorite flavors.

Besides the wonderful flavor of this dish, it is fabulous in that it can be served either hot or at room temperature. So preparing it ahead of time is no problem. Well it’s no problem if you have a safe place to keep it until you are ready to serve! Just don’t make the same mistake I’ve made in the past. Removing the cauliflower from the oven and setting it on a counter believing that there will be any left by dinner or party time is taking a very daring risk. Somehow, a goodly portion of the cauliflower always seems to mysteriously disappear. So if you make it ahead for a party, make plenty! And yes, roasted cauliflower (or any roasted vegetable for that matter) is perfect to serve as an appetizer or hors d’oeuvre. Many people are health conscience and truly appreciate when something delicious and nutritious is served along with the other offerings. (And truth be known, roasted veggies are reasonably inexpensive to serve as appetizers. I’m always trying to look out for your pocketbook.)

So next time you want to serve an old favorite in a new way, think about this cauliflower dish. I think even the discerning palate of a 6 year old could be swayed from the dark side into liking cauliflower when it is prepared this way. If not, there’s always “secret sauce”.

  • 4 T. extra virgin olive oil, divided
  • 1 T. fresh lemon juice
  • 1 tsp. ground cumin
  • ¼ tsp. curry powder
  • 1 tsp. kosher salt
  • freshly ground black pepper
  • 1 lg. cauliflower, cut into small flowerets and dried thoroughly
  • finishing salt*

Combine 3 tablespoons of the olive oil, lemon juice, cumin, curry, salt, and pepper in a medium sized bowl. Gently stir in cauliflower making sure flowerets are completely coated with oil. (It will seem like they are very lightly coated, but that is exactly what you want!) Spread out on a roasting pan and bake in a pre-heated 425 degree oven until cauliflower is starting to get tender and browned, 15-20 minutes. Pour cauliflower out onto a platter, drizzle with remaining 1 tablespoon olive oil and lightly sprinkle with a finishing salt or kosher salt and pepper.

*Finishing salt – my name for the fancy salts that can be added at the last minute to brighten the flavor of everything from veggie dishes to caramel sauce. i.e. fleur de sel (flower of salt in French) or sale di Sicilia con limone (Sicilian salt with lemon), etc.

 

 

 

CREAMY GREEN BEANS WITH MUSHROOMS

For holiday dinners a plain veggie is almost always ignored especially if the meat and other side dishes are also fairly simple. After all, it’s a holiday meal. And inherent with holiday dinners is the absolute need for something rich on your plate that you might not otherwise eat. And if that lovely mouth feel that comes from a dish containing butter and half and half happens to also include a vegetable, it’s a win-win situation! For example, this recipe would be perfect if you were planning to serve Maple Syrup Glazed Spiral Ham and Refrigerator Mashed Potatoes. Neither recipe has so high a fat content that creamy green beans would be too rich served as an accompaniment. However, if you were planning to serve Stuffed Leg of Lamb (recipe to be posted in a day or two) and Baked Red Potatoes with Roasted Garlic Sauce, a simple dish of steamed green beans would be a much better choice. Taste buds are picky and they are easily overwhelmed. They seem to be particularly happy when they have a variety of plain and rich flavors to visit and revisit at leisure. So when planning a dinner party, think about variety in both taste and texture, plain preparations versus rich, and color presentation. Color is all too often neglected when choosing what dishes to serve together. And I’m not saying that you have to obey the rules of the color wheel. But who doesn’t prefer to see a pop of bright green, red, or yellow on their otherwise mono-chromatic plate of food? Remember, parsley wasn’t invented to provide a last minute burst of fresh flavor to almost any savory dish, or because of its high vitamin content. It was invented for the sole purpose of bringing a splash of color to an otherwise dreary plate! A little story:  I will never forget one of the dinners we were served when my former husband and I took our 3 youngest children to Europe for 5 weeks in 1978. One of the places we stayed in England actually served us poached white fish, boiled peeled potatoes and way over cooked plain cauliflower. And on a white plate, of course! Now, in the world of home decoration white on white is terribly sophisticated. On a plate placed before three children ages 10, 11, and 12, who were used to a very eclectic assortment of food at home, this all white presentation was not well received. In retrospect it was really quite funny to watch all three little faces turn to me at the same time with expressions that clearly read “mom, do I have to eat this”? And truly, who could expect them, or anyone for that matter to eat something so unappealing. If I remember correctly, none of us ate that dinner. Instead I think we found the nearest Indian restaurant. (We ate quite a bit of Indian food for the two weeks we travelled around England, Scotland, and Wales and were never disappointed!) So, moral of the story; have fun planning your Easter dinner. Just remember – too much of a good thing is not appealing, crunch is your friend, and white on white is stunning in the home of a “dazzling urbanite” (to quote Jim (Gene Wilder) in Blazing Saddles), but on a plate, not so much!

  • 2 T. butter
  • 1 small onion, finely chopped
  • 8-oz. cremini mushrooms, thinly sliced
  • 2 cloves garlic, chopped
  • 1 tsp. fresh thyme leaves, chopped
  • ¼ tsp. kosher salt
  • freshly ground black pepper
  • 3/4 c. half and half
  • ½ c. grated Parmesan cheese
  • 1 T. chopped fresh parsley
  • 1 lb. fresh green beans, cut in bite size pieces and steamed until crisp tender

Melt butter in a medium sized fry pan over medium low heat. Add the onions and sauté until tender, about 6-8 minutes. Stir in the garlic, thyme, salt, and pepper. Sauté for about a minute or until garlic releases its aroma. Add the mushrooms and sauté until they start to turn a light golden brown, about 10-15 minutes. (This dish can be prepared up to this point ahead of time and set aside. Just before ready to serve, place back over heat and follow instruction as written.) Add the half and half and Parmesan cheese. Simmer until the sauce thickens, stirring frequently. Adjust seasoning. Gently stir in the green beans and parsley. Serve immediately. This green bean dish is based on a recipe from the blog entitled Closet Cooking; a great source of fun recipes, by the way.

 

BRAISED GREEN CABBAGE

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I just can’t begin to tell you how wonderful cabbage is when it is braised with carrots and onions. All three veggies lose their own distinct powerful flavor and become this lovely amalgam that is ever so delicious. And then when served as an accompaniment to corned beef, with maybe a side of Champ (mashed potatoes with green onions), you have a meal fit for the loftiest Irish dignitary (the President) to the most mischievous leprechaun and everyone in between. So do yourself a favor this St. Patrick’s Day, plan a meal that will bring out the Irish in your family without having to spend a pot of gold. But don’t be surprised if a little old bearded man, clad in a green coat and hat shows up at your door. If that happens, by all means invite him in. Wishes are his specialty.

  • 1 medium sized green cabbage (about 2 lbs.)
  • 1 lg. yellow onion, cut in half and then sliced into thick half moon pieces
  • 2 carrots, cut into ¼-inch rounds
  • 1/4 c. extra virgin olive oil
  • 1/4 c. chicken or vegetable stock
  • kosher salt
  • freshly ground black pepper
  • crushed red pepper flakes to taste
  • Fleur de Sel or coarse sea salt

 

Remove any bruised outer leaves from the cabbage. Cut the cabbage into 8 wedges. Keep the core attached so the wedges stay intact during the long cooking process. (Don’t worry; the tough core will get super tender too.) Place the cabbage pieces in a single layer in a lightly greased 10×16-inch gratin or baking dish.  (A 9×13-inch pan will work. A little overlap is okay.) Scatter in the carrot and onion pieces. Drizzle veggies with the oil and stock. Sprinkle liberally with kosher salt, pepper, and the pepper flakes. Cover tightly with foil or lid, and bake in a pre-heated 325 oven for 1 hour. Remove pan from oven and gently flip the cabbage wedges with a pair of tongs. Return to oven and bake for another 30 minutes or so until cabbage and carrots are very tender. Just before you are ready to serve, remove the foil or lid, turn the heat up to 400 degrees, and bake an additional 15 minutes or until the cabbage is just starting to brown. Serve hot or at room temperature lightly sprinkled with Fleur de Sel or any other nice finishing salt. Fabulous served with corned beef.

 

BAKED RED POTATOES WITH ROASTED GARLIC SAUCE

Although I have served my husband quite a few potato dishes over the years, and you should know potatoes are not really his favorite starch, he seems to actually enjoy them when they are fixed this way. I found this recipe in my current favorite food magazine – Cooking Light. And while I am on the subject of food magazines, I might as well tell you how I feel about most of them. Although there is still something wonderfully cozy about sitting down with a nice cup of coffee and reading the latest issues of my favorite magazines, Cooking Light is the only magazine I am currently receiving. I used to subscribe to several cooking magazines that I’m sure if I were to name them, you would know them well. But a few years ago I realized that I really didn’t care if there was a particularly amazing new restaurant in Phoenix that served Cuban food. Or a fabulous new way of combining radicchio and peanut butter. All I truly wanted from my favorite magazines were great recipes for fantastic dishes that I could prepare at home with confidence. For a couple of years before I actually got up the nerve to cancel several of my decades long subscriptions (we had been partners in the kitchen for so long, it was like getting a divorce), I was truly beginning to wonder if any of the magazine staff had actually prepared or tasted the recipes they were publishing! The ingredient lists were beginning to look so outrageous, I seriously had my doubts. Plus I was beginning to question who the editors and writers considered to be their reader base? Certainly their offerings were no longer directed toward an audience filled with the likes of me! I simply was not sophisticated enough nor was my palate refined enough to adequately appreciate the recipes these publications now had to offer. It took me awhile, but I finally came to the conclusion that I was better off reading informative blogs and getting ideas and down to earth recipes off the Internet. But enough diatribe about the current state of most cooking magazines (as I see it) and back to these potatoes. (When I get started, sometimes I just can’t stop until I tell you more than you ever wanted to know about how I feel on a given subject! Sorry about that!) So knowing that I can get terribly passionate about a subject, I’m going to tell you that these potatoes are absolutely marvelous. The roasted garlic sauce simply lifts the humble potato from ordinary to extraordinary. Thanks again Cooking Light.

  • 8 medium sized red potatoes, wash, dried, and cut in quarters
  • 4 tsp. extra virgin olive oil, divided
  • 3 large garlic cloves, unpeeled
  • 3/4 tsp. kosher salt, divided
  • freshly ground black pepper
  • 2 T. minced fresh chives, or 1 T. dried
  • 1 T. white wine vinegar
  • 1 tsp. Dijon mustard

Place the quartered potatoes on a rimmed baking dish just large enough that the potato pieces don’t touch. Add the unpeeled garlic cloves, 2 tsp. of the olive oil, ½ teaspoon of the salt, and pepper. Toss to coat. Bake in a pre-heated 400 degree oven for about 30 minutes, or until golden brown and tender. Stir the potatoes once during the baking time. Remove from the oven and prepare the sauce. Squeeze garlic cloves (be careful they are hot!) to extract pulp into a small bowl and mush with a fork. Add the remaining 2 teaspoons of olive oil, ¼ teaspoon salt, a little pepper, chives, vinegar, and mustard; whisk until well blended. Pour over the how potatoes, toss to coat, and serve immediately.

 

FRIED CABBAGE WITH BACON

It seems to me that cabbage doesn’t always receive the respect it deserves. In a way, it’s kind of a misunderstood vegetable. Cabbage, to be enjoyed to its fullest potential, needs to be co-mingled with other ingredients. (Just like some people live happier lives surrounded by the people they love, cabbage isn’t quite complete without its buddies either.)  So when I was thinking about different ways to prepare this lovely member of the family Crucifers, my mind naturally turned to the best way I know to get people (including children) to happily eat cabbage. Just like two people who are absolutely meant for each other, like Mr. C. and me for example, there are ingredients that fall into the same category. The marriage of bacon and cabbage is a fine example of another perfect pairing. (Of course with bacon and cabbage you need to add a little salt and pepper, whereas with Mr. C. and me it comes naturally given our ages! Sigh.) On that happy note, and without further ado, I offer you this ever so easy and delicious cabbage recipe.

  • 6 slices lean bacon, chopped (I really like to use pepper bacon)
  • 1 head green cabbage, thinly sliced
  • kosher salt
  • freshly ground black pepper

In a large frying pan, fry bacon until very crisp. Remove bacon from pan. Drain off all but about 1 tablespoon of the grease, being careful not to remove the little crispy bits. Add sliced cabbage and stir fry for about 4-5 minutes or until cabbage is crisp tender. Add the cooked bacon and season with salt and pepper to taste. Serve hot. Note: Fried Cabbage with Bacon is fabulous food to prepare when camping. Bacon lasts very well in a cooler and cabbage lasts for days without refrigeration.

ROASTED GARNET OR RUBY SWEET POTATO CHUNKS

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Until a few years ago, I only thought about serving sweet potatoes at Thanksgiving and Christmas. And then, only mashed up with butter, brown sugar, and topped with marshmallows. Now don’t get me wrong, I still serve a variation of the above for the holidays, but we now eat sweet potatoes at least once a week. And why? Because we love the flavor and they are good for us.

FYI: Even though garnet and ruby sweet potatoes are often labeled as yams, they are not indeed yams. They are sweet potatoes, and as such are rich in vitamin C, thiamine, niacin and potassium. And although a sweet potato is known to be moderately high in protein, about 5 grams of protein in an 8 ounce serving, as with most plant sourced protein, the proteins in sweet potatoes do not provide all the essential amino acids your body needs. So bear that in mind when you are considering your body’s daily nutritional requirements.

A little bit of history about sweet potatoes.  Sweet potatoes come in two varieties, firm and soft. The soft varieties such as Garnet, Ruby, and Jewel are easy to find and are perfect when you want a soft and creamy texture. Firmer varieties such as Kotobuki and Yellow Jersey (grown in the Mid-Atlantic States) are favored for Asian and East Indian cuisine. Apparently the term “yam” came into the common vernacular when sweet potatoes were first grown commercially.  To differentiate between the soft varieties and the firm varieties, soft sweet potatoes were labeled as “yams”, while the firmer varieties retained the sweet potato name.  Today, about 95% of real yams are grown in Asia and Africa. Unless you specifically search for yams, which are usually only found at an international market, you are probably buying sweet potatoes!

(To my mind, the delectable Ipomoea batatas tuber can call itself anything it wants.  As long it continues to appear at farmer’s markets, produce stands, and in the produce section of my local grocery store, I will remain a happy camper. And over the next few weeks and months I will share more wonderful recipes for sweet potatoes with you. But for now, give this delightful recipe a try. It is incredibly easy to prepare and even easier to eat.)

  • 1 tsp. fresh lemon juice
  • 1 T. honey
  • 1 T. extra virgin olive oil
  • 2 large ruby or garnet sweet potatoes, peeled and cut into 1-inch pieces
  • kosher salt
  • freshly ground black pepper

In a medium sized bowl, whisk together the lemon juice, honey, and olive oil. Add the sweet potato pieces and stir until every surface is lightly coated. Pour onto a parchment paper lined rimmed baking sheet. Sprinkle with kosher salt and a very light sprinkling of pepper. Bake in the middle of a pre-heated 350 degree oven for 60 minutes or until potatoes are tender and the bottom of each piece is a nice golden brown. Serve hot out of the oven.

 

GARLIC AND GINGER BRAISED BABY BOK CHOY

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Every now and then I can entice Mr. C. into willingly eating a cooked veggie from the cabbage family. It isn’t easy, but I have my ways. And one of those ways is by braising baby brassica in a few highly flavored ingredients. Lightly glazed in this lovely sauce, Mr. C. actually forgets he is eating a veggie from “the dreaded cabbage family”. He even gives it the highest praise I will ever hear on any veggie dish I prepare  – “it’s good.” (More often his comments on cooked vegetables run along the lines of “it’s OK”! If I ever heard a “wow, that’s delicious” spring unsolicited from his lips, I would immediately run to the phone and make a doctor’s appointment. I would know he was really one very sick chicken!)

In appearance, baby bok choy is darling. It is merely regular bok choy that hasn’t been allowed to grow up. (Apparently teenagers aren’t easy even in the vegetable kingdom!) Bok choy is low in calories, while at the same time a rich source of many vital phytonutrients (bioactive plant-derived compounds associated with good health), vitamins, minerals and health-benefiting anti-oxidants. The Chinese commonly refer to bok choy as the “white vegetable” and it has reportedly been grown and consumed in China for over 5,000 years. (How anyone really knows how long bok choy has been grown in China, is beyond me. But I read this “fact” on the internet, so it must be true!) Regardless of how long it has been around, I love it! It is perfect in soups, cut into julienne strips for stir fries, and of course – braised.  So be brave. Try this out on your family. They might even thank you. (Oh who am I kidding? What cook has ever heard a family member thank them for fixing a vegetable? Forget I even mentioned it!)

  • 1 tsp. canola oil
  • 1 garlic clove, minced
  • 1 tsp. minced fresh ginger
  • 4 baby bok choy, washed and cut in half
  • ¼ c. low sodium chicken broth or stock
  • ½ tsp. corn starch
  • 1 ½ tsp. oyster sauce
  • 1 ½ tsp. hoisin sauce
  • 1 tsp. tamari or regular soy sauce
  • ½ tsp. sesame oil

Heat a large covered sauté pan over medium heat. Add oil, garlic, and ginger and sauté until garlic releases its aroma. Add the bok choy and stir fry for about a minute.  Add chicken stock, bring to boil, cover and simmer for 2-3 minutes or until the bok choy is crisp tender. Meanwhile whisk together the corn starch, oyster sauce, hoisin sauce, tamari, and sesame oil. Pour over the bok choy and let simmer until slightly thickened.  Serve immediately.

 

OKTOBERFEST SAUERKRAUT

How do I love thee sauerkraut, let me count the ways. (In my case, that’s only 2 ways, but I’m looking for many more!) So of course, the most common way I enjoy sauerkraut is when it is lovingly nestled between 2 slices of rye bread, along with thin slices of lean corned beef and Swiss cheese, slathered with Thousand Island dressing, graced with a wee touch of horseradish, and then ever so tenderly grilled until the cheese is melted and the bread is a perfect golden brown. The Reuben sandwich! (In my mind, one more proof positive that God loves us!) And what, pray tell, would Oktoberfest be without sauerkraut? Who could even imagine just a Brat (short for Bratwurst) and a helping of German potato salad sitting all alone on a plate?   They need company to make them complete. That’s where a good spicy mustard, chewy rye bread, and the lowly cabbage come into the picture. (And I am not talking about that sweet red cabbage dish that usually gets ignored on everyone’s plate.) I am talking about sauerkraut – cabbage that has been elevated to a dish for which poems and sonnets should and probably have been written. But, if by the merest of chances, an ode to sauerkraut has not previously been written, I have taken the liberty to do so now. I hope you enjoy both the ode and the recipe.

ODE TO SAUERKRAUT  

Oh lovely head of cabbage sitting lonely and forlorn,

To turn you into coleslaw or something other I am torn.

Would you rather bathe in mayonnaise with vinegar and spice,

Or would you choose to be rolled, using seasoned beef and rice?

Or should I lean towards Asian, and add you shredded to a dish

Would that then make you happy, and fulfill your every wish?

Or perhaps you feel your destiny is more lofty than mundane,

That you were meant for greatness, not the simple or the plain?

Alas, I have the answer, one on which I truly have no doubt,

You my dear head of cabbage shall become – SAUERKRAUT!

  • 2 tsp. bacon fat or 2 slices bacon, chopped
  • 1 can, bag or jar sauerkraut, thoroughly drained
  • ½ tsp. caraway seeds

Melt bacon fat or fry bacon until crisp in a small covered sauce pan. Add sauerkraut and caraway seeds. Cover pan and cook on low for about 30 minutes. Stir occasionally. Perfect with Brats (see recipe under Main Dish Recipes) and German Potato Salad (see recipe under Salad Recipes) for a great Oktoberfest meal.

CREAMED SWISS CHARD

Although I have creamed other veggies using this recipe (i.e. spinach, beet greens, and pearl onions), Swiss chard is still my favorite. (Of course it is! It’s the most expensive. Duh!) But regardless of what veggie I use, this preparation turns it into a dish fit for a king, or even one step higher – Mr. C. (It’s incredibly lucky for me that Mr. C. does not read my blog, because if he ever read all the things I tell you about him, he might never speak to me again. He truly does not like being the center of attention.) But putting his feelings aside, I truly do take pleasure in fixing food that I know he is going to enjoy. It’s one of the many joys of being married to such a wonderful man. (This is where you start feeling nauseous or go ahhhhhhh, isn’t that sweet?) Regardless, you are all going to be glad I shared this recipe with you. And no it’s not a new recipe (I’ve been making it for over 30 years), or apt to win me a place in the Julia Child hall of fame (although that would be nice), it’s just one of those recipes that I feel every good cook should have in their repertoire.

  • 2 T. butter
  • 1 large or 2 small shallots, very thinly sliced
  • 1 T. flour
  • ½ tsp. ground nutmeg (dried or freshly grated)
  • ½ tsp. kosher salt or to taste
  • freshly ground black pepper
  • 1 c. milk (preferably whole milk)
  • 1 large or 2 small bunches Swiss chard, ribs removed, leaves roughly chopped

Melt the butter in a large saucepan. Add shallots and cook only until translucent. There should be no brown on the shallots. Whisk in the flour, nutmeg, salt, and pepper and cook for about 1 minute. Whisk in the milk and simmer gently until the mixture is thick. Meanwhile, steam the Swiss chard until tender. When the sauce has thickened nicely, add chard and serve immediately.

Note: If you are using spinach or beet greens, use the same amount as the Swiss chard. If you are creaming pearl onions, use 2 small bags from the freezer case.