Category Archives: SIDE DISH RECIPES

PASTA WITH BUTTER AND SAGE SAUCE

When it comes to pasta, I am a sucker! I like everything pasta. Plain, fancy, smothered in sauce, meatless, in soup – you name it. And because I am such a huge fan, I have made many pasta dishes over the years. One of my favorites is this incredibly unpretentious, meatless pasta that can be served as either a main or side dish. And the most amazing thing, besides of course how wonderful this pasta tastes, is how easy and inexpensive it is to prepare. (I love that!) So if you can’t think of anything to fix for dinner some evening when you only have the strength for about 20 minutes in the kitchen, give this recipe a try.

A quick word about sage. Although most grocery stores carry fresh sage leaves, you might consider growing your own sage bush. Sage is extremely easy to grow, and it over-winters very well, at least in the areas around the Pacific NW that are fairly mild. In fact, sage grows almost as well as many of our more aggressive and sinister weeds! God bless them. (And I mean that in the most sarcastic way possible!) And while you are at it, think about planting some oregano and a bay tree also. Just pay very close attention to your oregano plant. Oregano can turn against you and become as much of a problem as those darling weeds I referenced above. And I think I made myself pretty clear on how I feel about them! So keep oregano contained in a planter or in an area where it can’t become a nuisance. Think mint!

  • ¼ lb. to 1/3 lb. pasta*
  • 4 T. butter (don’t even think about using anything but real butter)
  • 8-9 fresh sage leaves, roughly chopped
  • 4 tsp. fresh lemon juice
  • ¼ c. grated Parmesan cheese
  • freshly ground black pepper

While your pasta cooks to al dente’, melt butter in a medium sized sauté pan.  Cook until the butter is a light golden brown. Quickly add the chopped sage leaves and remove from heat. (I say quickly because brown butter can go to burned butter in the twinkling of an eye!) Add the lemon juice. Drain the pasta, reserving about ¼ cup of the cooking water. Carefully pour the drained pasta into the sauté pan and return to low heat. Add the cheese, a grind or two of pepper, and 2 tablespoons of the reserved cooking water. Toss to coat and let cook until water absorbed, about a minute. If pasta appears too dry, add another tablespoon or two of cooking water. Serve immediately.

*Linguini is lovely with this sauce, but pumpkin or butternut squash ravioli is absolutely divine.

Side Dish Suggestions (when serving pasta as a main dish): a crisp green salad and crusty, chewy baguette slices

Wine Pairing: Pinot Grigio

NOODLES ROMANOFF

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I have been making this pasta dish (my version of an old Betty Crocker recipe) for over 40 years. I love it. It’s rich and ever so creamy. But a dish with a name that literally smacks of Russian aristocracy absolutely demands at least a small nod to its origin. And since my blog is intended for a learned and sophisticated audience, I knew you too would be interested in any information I could glean on the subject. So off to Wikipedia I went (my favorite source for semi-accurate information on the most obscure subjects imaginable).  Like I said above, I really thought the name “Romanoff” must have something to do with The House of Romanov, which was the second and last imperial dynasty to rule (1613-1917) over Russia. But nothing I read seemed conclusive enough to point in that direction. What I did learn however, was that “Noodles Romanoff” was a gangster and head of an evil organization N.A.S.T.Y. (National Association of Spies, Traitors and Yahoos) in an animated  American children’s television comedy series that first aired in 1965. Starring Roger Ramjet and the American Eagle Squadron, the show was known for its crude animation, frenetic pace, and frequent references to popular culture, which allowed the show to entertain various age groups.

Along with the villainous “Noodles”, there was another gangster name in the series that caught my eye – Tequila Mockingbird. So once again it was off to my favorite search engine to learn if “Tequila Mockingbird” produced any results. Turns out it’s a drink containing (you guessed it!) – rum! Well no, but it does sound like a drink that could either be really, really delicious, or absolutely horrid. (I think this might be one of those drinks you either love or hate!) As there were quite a few recipes for a “Tequila Mockingbird” provided on line, I felt absolutely duty bound to pick one and share it with you. The concoction that sounds the most appealing, and not coincidentally less lethal than some of the others, contains 1 ½-oz. tequila, ¾-oz. green Crème de Menthe, and the juice of 1 lime. Shake ingredients with ice and strain into a cocktail glass. Now mind you, I have yet to try this drink, but I plan to put the resident mixologist to work in the very near future. I will let you know how it tastes, if I survive that is! And if per chance you are a fan of this drink and have the perfect recipe you are willing to share, please send me an email with preparation instructions. Can’t promise I will post your recipe, but I am always willing to perform empirical research, at least when tequila is involved! Cheers!

  • 2 T. butter
  • 2 T. flour
  • 1 ¾ c. milk
  • ¼ c. dry white wine (I use Pinot Grigio)
  • 2 T. dehydrated chopped onion
  • 1 tsp. granulated garlic
  • freshly ground black pepper
  • 1 c. low fat sour cream
  • 1 c. grated sharp cheddar cheese
  • 2-3 c. dry noodles cooked al dente

Melt the butter in a medium large saucepan. Add flour and let cook for about 2 minutes. Whisk in milk, wine, onion, garlic, and pepper. Add sour cream and bring just to a boil. Remove from heat and stir in cheese and cooked noodles. Serve immediately or spoon into a buttered casserole and keep warm in the oven set on the lowest temperature.

Side Dish Suggestion (if serving as a Main Dish): green salad, steamed veggie, and a crusty baguette

Wine Pairing: Well that should be obvious – the rest of the Pinot Grigio you used in the recipe!

 

 

REFRIGERATOR MASHED POTATOES

So, you might be asking yourself, what the lowly potato, and one made into such a non-gourmet dish as “mashed potatoes” could possibly be doing on the Chez Carr Cuisine blog? After all, isn’t this a blog about fine food, entertaining and “the good life”? Well first of all, let me begin to address your concerns by stating unequivocally, that I love potatoes! And without the ever so comfortable and delectable potato, especially when it is mashed, I’m not so sure my life would be half so good. Now don’t get me wrong. We don’t eat potatoes every day. In fact, they are not Mr. Cs favorite starch. But when I do serve them, especially mashed up with yummy additives, he enjoys them and I totally resemble that cartoon dog that floats in the air whenever he is given a dog bone (I think it was a dog bone). Whatever, you get the picture. I believe the term is rapture. And I guess while I am at it, I should go into full disclosure mode and clear up a misconception some of you might have about me. You may think I am a gourmet, but I am not. I was disqualified years ago when I went public about my passion for cheeseburgers. Not any cheeseburger you realize, but a really good cheeseburger with all the trimmings and a sauce that pulls all the wonderful flavors together. (If the saucy stuff isn’t dripping off my elbows by the time I am half way through the burger, then demerits are given and the maker is out of the will.) I take my cheeseburgers that seriously!  So am I the stuff from which gourmets are made, I think not. Are you going to find more recipes like this one on my blog, I think so!

  • 2-1/2 lbs. potatoes, cubed
  • 2 garlic cloves
  • kosher salt
  • 3-oz. cream cheese, room temperature
  • 1/2 c. sour cream
  • ¼ c. butter, room temperature, divided
  • 2 T. freeze-dried chives, plus more for garnish
  • freshly ground black pepper
  • milk

Place cubed potatoes, garlic, and about a tablespoon of salt in a saucepan and cover with water. Bring to a boil, reduce heat, and simmer until potatoes are tender, about 20 minutes. Drain. Mash potatoes and garlic cloves together with cream cheese, sour cream, 2 tablespoons of the butter, chives, pepper, and enough milk to bring to desired consistency. Taste and add salt if required. Spoon potatoes into a buttered baking dish, dot with remaining 2 tablespoons butter, cover and refrigerate until ready to bake. Remove dish from refrigerator 30 minutes or so before you place, uncovered,  in a pre-heated 350 degree oven for 30-45 minutes,  or until heated through. Sprinkle with additional chives and serve immediately.

Note: I like to use a combination of red and yellow potatoes in this dish, and depending on how formal the occasion, I decide whether or not to peel the potatoes. (Actually, most of the time I leave the skins on). I like to get as many nutrients in my old body as I can. And potato skins are fairly replete with the same little devils as in the potatoes themselves.

Another Note: This is a great buffet dinner or holiday dish. It can be made well ahead of time, even the day before, and heated just before serving.