Danielle's sweet potato gratin

It's nearly summer here and the mercury is climbing, but for some reason our vegetable box keeps including sweet potatoes. On the one hand, it's given me a new appreciation for a vegetable I rarely seek out. On the other hand, this dish feels more in tune with seasons in the Northern hemisphere than here where it's expected to reach 40C this weekend. Unlike many Thanksgiving side dishes, this recipe doesn't feel the need to add more sweetness to the sweet potatoes. I paired it with balsamic-glazed steak on a bed of rocket (arugula!) which worked beautifully. In a colder climate, some roasted meat would be a great, comforting pairing.

Two years ago: Sole Stuffed with Crab
Three years ago: Galveston Crab Cakes
Four years ago: Quick and Easy Chinese Greens
Five years ago: Goat Cheese and Asparagus Risotto
Six years ago: Pasta with Sundried Tomatoes and Pine Nuts

Danielle's sweet potato gratin (from Ottolenghi)

Ingredients
6 medium sweet potatoes (1.5kg)
5 tbsp roughly chopped sage or thyme
6 garlic cloves, minced
2 tsp coarse salt
1/2 tsp freshly ground black pepper
250 ml whipping cream

1. Preheat oven to 200C.
2. Wash the potatoes, but don't peel. Cut them into disks 5mm thick.
3. In a bowl, mix together sweet potatoes, sage, garlic, salt and pepper.
4. Arrange the sweet potato in a deep ovenproof dish by packing them standing up next to each other. Any extra garlic or sage can go on top.
5. Cover dish with foil, place in oven and roast for 45 minutes.
6. Remove foil and pour cream over the potatoes. Roast, uncovered for 25 minutes until tender. Serve.

Long-cooked Cavolo Nero

Kale sometimes gets a bad rap, because it's so trendy, but it's a great green to work with. This preparation is time intensive (although not complicated), but it's worth the effort to infuse the greens with rosemary, garlic, onion, and just a bit of heat.

Two years ago: Japanese Noodle Salad with Ginger-Soy Vinaigrette
Three years ago: Blueberry Rhubarb Deep Dish Pie
Four years ago: Penang-Style Stir-Fried Kuey Teow Noodles

Long-cooked Cavolo Nero (from AOC Cookbook)

Ingredients
4 bunches cavolo nero, cleaned, center ribs removed
1/4 cup plus 2 tbsp extra virgin olive oil
1 small sprig rosemary
2 chiles de arbol, crumbled
1 cup sliced onion
2 garlic cloves, thinly sliced
kosher salt and pepper

1. Bring a large pot of heavily salted water to a boil. Blanch cavolo nero for 2 minutes, drain, let cool, and squeeze out excess water.
2. Heat a large pot or Dutch oven over medium high heat for 2 minutes. Pour in 1/4 cup olive oil and add rosemary and crumbled chiles. Let sizzle for a minute.
3. Turn heat down to medium-low and add sliced onion, 1/2 tsp salt, and a pinch of group pepper. Cook for 2 minutes.
4. Stir in sliced garlic. Cook for 5 - 7 minutes, stirring often until onion is soft.
5. Add cavolo nero, remaining 2 tbsp oil, and 1/4 tsp salt. Cook over low heat for 30 minutes, stirring often.
6. Remove rosemary and serve.

Humboldt Fog with Grilled Peaches and Orzo

While I was gone, the peak of interesting berry season came and went, so I find myself back in San Francisco at the peak of stone fruit season instead. You can't wander through the markets without admiring the beauty of a wide range of stone fruits - peaches, pluots, apriums, oh my! This pasta salad captures the beauty of the summer season and pairs it with one of my favourite nuts here - pistachios! We paired it with a grilled rib eye for a low-fuss summer meal. If you can't find Humboldt Fog, substitute with another chevre of your choice.

Two years ago: Farro and Roasted Pepper Salad
Three years ago: Chocolate Gravy
Four years ago: Peppers Stuffed with Cherry Tomatoes and Basil

Humboldt Fog with Grilled Peaches and Orzo (from Melt: The Art of Macaroni and Cheese)

Ingredients
3 yellow peaches
2 tbsp honey
2 tbsp balsamic vinegar
2 tbsp olive oil
10 ounces orzo
1/4 cup chopped parsley
1/4 cup chopped mint
1/3 cup chopped pistachios
6 ounces Humboldt Fog, rind removed and coarsely crumbled

1. Preheat grill. Scrub the peaches of extraneous fuzz. Cut peach in half lengthwise and discard pits.
2. Combine honey, balsamic vinegar, olive oil, and a pinch of sea salt in a ziplock bag. Add peaches and marinate 10 minutes.
3. Meanwhile, cook orzo in salted boiling water. Drain and set aside.
4. Reserving marinade, cook peaches on grill for 5 - 8 minutes until soft and they have grill marks. Chop into bite-sized pieces.
5. Combine peaches, reserved marinade, orzo, parsley, spearmint, and pistachios in a bowl and toss. Add salt and pepper to taste. Gently mix in cheese, trying to maintain the chunks and serve.

Spinach Lovage Gratin

Spinach sometimes gets a bad rap, but this dish is simple yet rich. He recommends several herb substitutes for the lovage. I opted for dill which brightened the dish with a bit of anise flavor, keeping it from being too heavy.

One year ago: Vietnamese Braised Scallops
Two years ago: Chicken Curry with Whole Spices, Cream, and Tomato Sauce
Three years ago: Beef Enchiladas with Chipotle-Pasilla Gravy
Four years ago: Peanut Butter Cheesecake Brownies

Spinach Lovage Gratin (from The Herbal Kitchen)

Ingredients
3 tbsp unsalted butter, divided
1 large shallot, finely chopped
12 ounces spinach (baby or regular with stems trimmed), washed and spun dry
kosher salt
2 tbsp all-purpose flour
1 cup milk
3 tbsp chopped lovage OR 1/4 cup chopped dill or mint OR 1 cup chopped sorrel
1 1/2 tbsp melted butter, divided
1/4 cup plus 2 tbsp dry bread crumbs, divided
1/4 cup freshly grated Parmigiano-Reggiano

1. Preheat oven to 375F.
2. Melt 1 tbsp butter in large saucepan over medium high heat. Add shallots and stir for a minute.
3. Add spinach and 3/4 tsp salt. Toss spinach until it wilts, adding more spinach as you go if it doesn't all fit in the beginning. Once wilted, transfer spinach to a bowl and return to heat.
4. Melt remaining 2 tbsp butter in saucepan and whisk in flour.
5. When roux bubbles, pour in milk and whisk until sauce boils and thickens.
6. Stir in spinach, herb of your choice, 3/4 tsp salt, and a bit of ground pepper.
7. Coat inside of a 6x10 baking dish with 1/2 tbsp of melted butter. Sprinkle with 2 tbsp of butter and shake to distribute.
8. Pour sauced spinach into pan.
9. In small bowl, mix together remaining 1/4 cup bread crumbs, cheese, and remaining 1 tbsp melted butter. Sprinkle on top of gratin.
10. Bake gratin for 25 - 30 minutes until bubbly and browned.

Avocado and Sumac Whip

This of this as a cross between guacamole and hummus ... in other words, the perfect snack. This works great as a dip with bread or as a side dish to some fish that's been crusted with toasted cumin and a bit of sumac.

One year ago: Chile-Smothered Pork with Vinegar
Two years ago: Hare and Chocolate Sauce
Four years ago: Lemon Sugar Cookies

Avocado and Sumac Whip (from Purple Citrus and Sweet Perfume)

Ingredients
2 ripe avocados
juice of 1 small lemon
1/4 cup tahini
3 tbsp olive oil
1/2 tsp crushed sumac
1/4 tsp ground cinnamon
1/4 tsp ground cumin
3 garlic cloves, minced
1 tbsp black sesame seeds

1. Peel and cube the avocados, discarding the pits.
2. In a food processor, blend avocado with lemon juice until smooth.
3. Add tahini, olive oil, sumac, cinnamon, cumin, and garlic and mix until the consistency of mayo.
4. Sprinkle with sesame seeds and serve.

Asparagus Salad with Ricotta Salata, Fava Beans, Mint, and Farfalle

This salad is a celebration of spring. While limes are at a price premium now, the acid really brightens this salad and the zest adds a few beautiful green flecks. If you can't find ricotta salata, the author suggests that feta is a good substitute. I remember very early in my cooking on here (before I had a full appreciation of the amazingness of fresh mint) suggesting that you could skip the mint in an orzo salad. That was just crazy talk. Don't skip the mint here! This is a quick weeknight pasta salad.

One year ago: Creamy Lamb Meatballs
Two years ago: White Chocolate and Raspberry Tartlettes
Four years ago: Tomato and Olive Penne

Asparagus Salad with Ricotta Salata, Fava Beans, Mint, and Farfalle (from Melt)

Ingredients
1 cup shelled fava beans (1 lb in the pod)
10 ounces farfalle
1 lb asparagus, woody ends broken off, cut diagonally into 1" sticks
3 tbsp avocado oil, divided (or olive)
8 ounces ricotta salata, broken into small chunks
1/4 cup mint leaves, cut into chiffonade
juice and zest of 1 lime

1. Bring a large pot of salted water to a boil. Blanch the fava beans for 1 minute (or until they begin to float). Scoop out with a slotted spoon, rinse under cold water, and when they cool remove the outer skin. Do NOT discard the water.
2. In the same water, cook pasta until it's al dente. Drain and set aside.
3. Meanwhile, heat 1 tbsp oil in saute pan over medium-high heat. Add asparagus, season with salt and pepper, and cook until asparagus is slightly blistered, 4 minutes.
4. Toss fava beans, pasta, asparagus, ricotta salata, mint, lime juice, and lime zest in a large bowl. Season to taste with salt and pepper. Drizzle with remaining 2 tbsp oil and serve.

Edamame Hummus

I made this as a warm side dish to go with some goat chops, but this works equally well as a cool appetizer to dip raw vegetables in. To me, this seems a little less fussy than making hummus (peeling chickpeas is not my idea of fun) and the flavor is equally good.

One year ago: Spice-Braised Tuna
Two years ago: Hash Brown Quiche
Four years ago: Strawberry Lemonade Cupcakes

Edamame Hummus (from Smoke & Pickles)

Ingredients
2 tbsp olive oil
1 shallot, finely chopped
5 garlic cloves, finely chopped
2 cups shelled cooked edamame (you can use frozen)
1 cup water
1/2 cup tahini
1/2 cup fresh lemon juice
1 tbsp soy sauce
2 tsp salt
2 tsp ground cumin

1. In large saucepan, heat olive oil over medium heat. Add shallot and garlic and saute for 2 minutes or until soft.
2. Add edamame and cook for 2 minutes.
3. Add water, tahini, lemon juice, soy sauce, salt, and cumin. Stir and bring to a simmer. Simmer for 6 minutes.
4. Transfer to a food processor and process until thick and crumbly (it doesn't need to be completely smooth). Serve warm or at room temperature.

Creamy Mascarpone Polenta

Polenta is such a rich satisfying side for braised meat. It generally doesn't need much help, but this recipe pushes it over the edge with a decadently rich and definitely not diet-friendly polenta. Will this become my standard polenta recipe? No, but it's perfect for a little extra indulgence.

One year ago: Red-braised Mushrooms
Two years ago: Chicken Satay
Three years ago: Doughnut Muffins
Four years ago: Oscar baking

Creamy Mascarpone Polenta (from Stir: Mixing It Up in the Italian Tradition)
Ingredients
4 cups milk
1 cup coarse-ground cornmeal
6 tbsp butter, divided
1/2 cup mascarpone or cream cheese

1. In a large saucepan, bring milk to a gentle boil.
2. Pour cornmeal slowly into milk, whisking to prevent clumping.
3. Reduce heat to simmer, add 3 tbsp butter and season with 2 tsp salt and a few grinds of pepper.
4. Cook polenta, stirring occasionally, until thick and tender.
5. Stir in remaining 3 tbsp butter and then mascarpone and cook for an additional 10 minutes, stirring occasionally.
6. Season to taste and serve.

Balsamic-Glazed Brussels Sprouts with Pancetta

For some reason, every time I see Brussels sprouts for sale this time of year, I'm drawn to them. They're such cute little baby cabbages. Unfortunately, August doesn't share my fascination with them and complains every time they enter our home. These, however, earned a "not bad" from him and I didn't mind finishing the leftovers off as my only dish for lunch later in the week. The balsamic vinegar adds a nice twist to standard Brussels sprouts and of course pancetta makes everything better.

One year ago: Martin Yan's Genghis Khan Beef
Two years ago: Fall-Apart Lamb Chops with Almond-Chocolate Picada
Three years ago: Impossible Chocolate Flan
Four years ago: Tostados

Balsamic-Glazed Brussels Sprouts with Pancetta (from A.O.C. Cookbook)

Ingredients
1 lb small Brussels sprouts, washed, trimmed, and cut in half
2 tbsp extra-virgin olive oil
2 tbsp unsalted butter
1/4 lb pancetta, finely diced
2 tbsp finely diced shallots
1 tbsp minced garlic
1/4 cup balsamic vinegar
1 cup veal or chicken stock (I used duck)

1. Heat a large saute pan over high heat for 2 minutes. Swirl in olive oil and butter and wait another minute.
2. Add Brussels sprouts and season with 1 tsp salt and some pepper. Shake the pan to brown evenly.
3. After a few minutes, reduce heat to medium and cook for 3 - 4 minutes until sprouts soften.
4. Add diced pancetta, stir, and cook for a minute or two until pancetta starts to crisp.
5. Stir in shallots and garlic and cook for another minute or so.
6. Pour in balsamic vinegar and reduce by half.
7. Add stock and reduce to about 1/4 cup, stirring to glaze sprouts. (Be patient, this takes a bit of time.)

Oven-Braised Forest Mushrooms

You may be noticing a theme for which cookbook I've been enjoying the most lately. Thus far, the recipes that I've tried from The Herbal Kitchen are bursting with flavor from fresh herbs, but relatively simple to make. Even better, the cookbook itself is beautiful and inviting (while I very much appreciate The Herbfarm Cookbook which is its predecessor, the other book isn't quite as attention grabbing). This recipe was not exception to the full flavor with minimal prep. The mushroom absorb the butter, shallots, and vermouth as well as the flavorful herbs. Even better for me, there's no chopping required for all of the herbs.

One year ago: Cauliflower with Tahini
Two years ago: Spicy Coriander Salad
Three years ago: Lemon Souffle Pancakes
Four years ago: Sun-dried Tomatoes, Spinach, Feta, and Pine Nuts

Oven-Braised Forest Mushrooms (from The Herbal Kitchen)

Ingredients
2 lbs assorted mushrooms, cleaned and cut into bite-sized pieces
small bunch thyme sprigs (1/2 ounce)
5 bay leaves
2 large sprigs sage
1/4 cup finely chopped shallots
3 tbsp butter or olive oil
2 tsp kosher salt
1/2 cup dry vermouth or white wine

1. Preheat oven to 375F.
2. Layer mushrooms, herbs, and shallots in a lidded covered casserole that's just large enough to hold them.
3. Dot with butter or drizzle with olive oil and sprinkle with salt.
4. Pour vermouth on top.
5. Cover tightly and bake for 1 hour, stirring halfway. Serve hot.

Kale Greens in Coconut Milk

I've been a bit lazy lately with posting recipes for side dishes just because they're usually less exciting, but this Filipino kale dish was so outstanding that I think it deserves a post. A bit of stewing time with shrimp paste and coconut milk gives and extremely rich depth of flavor.

One year ago: Black Pepper Crab
Two years ago: Bobotie
Three years ago: Peppermint Meringues
Four years ago: Stewed Lentils and Tomatoes

Kale Greens in Coconut Milk (from The Adobo Road Cookbook)

Ingredients
2 tbsp oil
1 onion, diced
4 garlic cloves, minced
1" piece fresh ginger, peeled and minced
1 - 2 Thai chili peppers, split in half lengthwise
1 tbsp fermented shrimp paste
1 lb kale, washed, center ribs removed, leaves roughly chopped
1/2 cup shrimp stock or water
1 1/2 cups coconut milk (I just used the whole can and cut back on the water)

1. Heat a large wok over high heat. Add onion and stir-fry until pieces wilt and lightly brown, 2 - 3 minutes.
2. Add garlic, ginger, chili peppers, and shrimp paste to pan and cook until fragrant, 1 minute.
3. Toss kale in pan and cook and stir until kale cooks down and wilts, 1 - 2 minutes.
4. Pour shrimp stock and coconut milk into pan and reduce heat to low and simmer uncovered until kale is tender, 10 - 15 minutes.
5. Serve with steamed white rice.

Green Risotto

Risotto is one of my favorite side dishes, so creamy and comforting. This is a bright, green, clean-out-your fridge risotto. I paired it with some nice roast beef. The author suggests several variations of the recipe. In particular, the variation of 1 1/2 cup chopped basil, 1/4 cup chopped marjoram, 1/2 cup chopped mint, and 1/2 cup chopped parsley sounds very appealing. Feel free to play around with the mixtures. I didn't have sorrel for the recipe below, so I ended up adding some spinach and then a little bit of lemon zest to add brightness.

One year ago: Frisee with Chevre
Two years ago: Sichuanese Roast Duck
Three years ago: Orzo with Everything
Four years ago: Tortellini with Walnut and Mascarpone Sauce (sadly this recipe STILL reminds me of having the flu)

Green Risotto (from The Herbfarm Cookbook)

Ingredients
5 1/2 to 6 cups chicken or vegetable stock (I used goose)
5 tbsp unsalted butter, divided
1 medium onion, finely chopped
1 1/2 cups arborio or carnaroli rice
1/2 cup dry white wine
1 tsp salt (less if using canned stock)
1 1/2 cups coarsely chopped basil
1 cup coarsely chopped sorrel
1 cup coarsely chopped arugula
1/2 cup coarsely chopped parsley
1/2 cup finely chopped or snipped chives or green onions
3/4 cup freshly grated Parmigaino-Reggiano

1. Bring stock to a simmer in a medium saucepan and set over very low heat.
2. Melt 2 tbsp of butter in a large saucepan over medium heat.
3. Add onion and cook until softened but not browned, 5 minutes.
4. Add rice, reduce heat to medium-low and stir for 1 minute.
5. Add wine and salt. Stir until wine is absorbed.
6. Ladle in 1 cup of stock. Stir often, let bubble until rice absorbs the stock. Continue ladling in stock 1 ladle at a time until rice is puffed and tender, but with a little bit of bite still, 25 - 30 minutes.
7. Stir in remaining 3 tbsp butter over low heat until it melts.
8. Stir in herbs and cheese. If needed, add more stock. Season with black pepper and additional salt if needed. Serve.

Cumin Seed Roasted Cauliflower with Salted Yogurt, Mint, and Pomegranate Seeds

I've been meaning to make this recipe for a very long time, but somehow never gotten around to it. Finally, an overabundance of pomegranates gave me the perfect reason to stop putting this off. I topped this with a sparing amount of yogurt, just enough of an accent to not overpower. The addition of mint and pomegranates gives a nice contrast to delicious roasted cauliflower.

One year ago: Chicken Breasts Diable
Two years ago: Pork and Tomatillo Stew
Three years ago: Black Bean Pumpkin Soup
Four years ago: Creamy Carrot Soup

Cumin Seed Roasted Cauliflower with Salted Yogurt, Mint, and Pomegranate Seeds (from Cook This Now)

Ingredients
1 large head cauliflower, cut into bite-size florets
2 tbsp extra-virgin olive oil
1 tsp whole cumin seeds
1/2 tsp kosher salt
1/2 tsp ground pepper
plain yogurt
chopped fresh mint
pomegranate seeds

1. Preheat oven to 425F. Toss cauliflower with oil, cumin seeds, salt, and pepper. Spread on baking sheet.
2. Roast until cauliflower is tender and edges are toasty, 20 - 30 minutes.
3. Whisk a pinch of salt into yogurt. Dollop yogurt on top of cauliflower. Top with mint and pomegranate seeds.

Sauteed Chestnuts, Onions, and Bacons

This simple side would be great for Thanksgiving. Salty and sweet, it's easy to prepare, but full of flavor. I simplified the recipe a bit by using frozen pearl onions, but you could also blanch and peel fresh pearl onions.

One year ago: Roasted Shrimp and Broccoli
Two years ago: Stir-fried Baby Bok Choy with Ginger
Four years ago: Craisin Blue Cheese Salad

Sauteed Chestnuts, Onions, and Bacons (from the New Portuguese Table)

Ingredients
1/2 lb thick-sliced bacon, cut crosswise into 1/4" strips
1 lb pearl onions, peeled
1 lb roasted chestnuts without sugar
2 tbsp honey (or maple syrup)
parsley for garnish

1. Cook bacon in large skillet over medium-low heat until fat has rendered and strips start to crisp, 12 minutes. Transfer to towels to drain.
2. Raise heat under skillet to medium. Add onions and saute until tender and spotted brown, 10 minutes.
3. Add chestnuts, bacon, and honey and toss to warm.
4. Season with salt and pepper. Serve garnished with parsley.

Stewed Spinach with Coconut, Chiles, and Curry Leaves

This dish is everything an Indian side dish should be - easy to make, richly flavorful with just a little bit of heat. I made some fish to go with it, but this side dish stole the show entirely.

One year ago: Beef Stew with Squash and Cinnamon
Two years ago: Honey-Glazed Five-Spice Baby Back Ribs
Four years ago: Sesame Green Beans

Stewed Spinach with Coconut, Chiles, and Curry Leaves (from 660 Curries)

Ingredients
1 lb fresh spinach leaves
1 cup shredded coconut or 1/2 cup shredded dried unsweetened coconut, reconstituted
1/4 cup medium to large fresh curry leaves
4 dried red Thai or cayenne chiles, stems removed
2 tbsp Ghee or canola oil
1 tsp black or yellow mustard seeds
1 tbsp skinned split black lentils (cream-colored)
1 tsp coarse salt

1. Bring large pot of water to a boil over medium-high heat. Add spinach in batches, stirring until it wilts, 3 - 5 minutes.
2. Drain, reserving 1/2 cup of cooking water. Shock with cold water. Transfer to cutting board and chop finely.
3. Pour reserved cooking water into blender jar. Add coconut, curry leaves, and 2 chiles. Puree.
4. Heat ghee in small skillet over medium-high heat. Add mustard seeds, cover skillet, and cook until they've stopped popping.
5. Add lentils and remaining 2 chiles and stir-fry until chiles blacken, 15 - 20 seconds.
6. Add spinach, along with any water from the greens.
7. Add salt and coconut paste. Bring to a boil, then lower heat to medium, cover and simmer 10 minutes to allow flavors to meld.

Kabocha Squash Mac n Cheese

For an eclectic Thanksgiving meal, I wanted to do something a little bit different than my usual macaroni and cheese. This recipe won't displace that classic, but it's also a bit healthier than the other one. He gives you the option of topping with crushed pork rinds (which I'm sure would be amazing) or adding more traditional breadcrumbs instead. I went with panko for a bit of crunch, but not quite as much salty, porky goodness.

One year ago: Yogurt Curry with Cumin and Curry Leaves
Two years ago: Southeast Asian Squash Curry
Three years ago: Spicy Squash Salad with Lentils and Goat Cheese
Four years ago: Slow Cooker Chicken Taco Soup

Kabocha Squash Mac n Cheese (from Smoke & Pickles)
Ingredients
1 small kabocha squash (~1.5 lbs)
2 tbsp olive oil
kosher salt and black pepper
12 ounces elbow macaroni
1 1/2 cup whole milk
1 cup chicken stock
3 ounces sharp cheddar, grated
3 ounces Colby, grated
3 ounces Pecorino Romano, grated
2 tbsp unsalted butter
1/2 tsp grated nutmeg
5 tbsp crushed pork rinds (or breadcrumbs)
2 tsp black sesame seeds

1. Preheat oven to 375F. Butter a 4" deep 9"x12" baking dish.
2. Peel and halve squash (or you can save peeling until it's cooked). Scrape out seeds and cut into 1" cubes. Place on backing sheet, toss with olive oil, and season with salt and pepper. Bake for 25 minutes or until fork-tender.
3. Meanwhile, cook macaroni until al dente. Drain, cool under running water, and set aside.
4. Transfer cooked squash to blender, add milk, chicken stock, cheeses, and butter. Blend until smooth.
5. Add 2 tsp salt, 3/4 tsp pepper, and nutmeg and pulse to mix. Mix together macaroni and sauce (you can do this in your pan if it's large enough to mix well or in another bowl and then transfer to dish.
6. Sprinkle with pork rinds/breadcrumbs and sesame seeds. Cover with foil and bake 20 minutes.
7. Remove foil and continue baking until lightly browned and crisp on top, 25 - 30 minutes.

Collards and Kimchi

Southern-Korean fusion is a genius idea. This is an incredibly rich, deeply flavored side dish that tastes like a lot more than just the sum of its parts. Next time, I'll have to try it with homemade kimchi, but it's excellent even with the storebought stuff.

One year ago: Fenugreek Scented Cheese with Cream
Two years ago: Salted Peanut Butter Cookies
Three years ago: Celeriac and Lentils with Hazelnut and Mint
Four years ago: Penne Arrabiata Sauce

Collards and Kimchi (from Smoke & Pickles)

Ingredients
1 tbsp lard or bacon fat
1 tbsp unsalted butter
1 cup chopped onions
1 1/2 cups diced country ham (10 ounces) or less diced pancetta or similar
1 1/2 lbs collard greens, washed, stemmed, and coarsely chopped
2 1/2 cups chicken stock
2 tsp soy sauce
1 1/2 tbsp apple cider vinegar
8 ounces kimchi, chopped

1. Heat lard and butter in medium pot over high heat. Once foaming, add onions and saute for 5 minutes or until slightly colored.
2. Add ham and cook for 3 minutes until crispy.
3. Add collards, chicken stock, and soy sauce. Cover and cook over medium heat for 30 minutes, stirring occasionally, until tender.
4. Add vinegar to greens and cook for 1 minute.
5. Toss kimchi into pot with greens. Mix and serve.

Portobello Mushrooms with Pearl Barley and Preserved Lemons

I don't remember what I served these with, but I do remember thinking that the mushrooms completely outshone the main dish. The only thing I would change is maybe adding more feta. There's a lot of butter in this recipe, but it only makes the mushrooms that much more delicious.

One year ago: Pureed Mustard Greens with Clarified Butter
Two years ago: Pork in Green Peanut Sauce
Three years ago: Refried Bean Enchiladas
Four years ago: Mexican Rice

Portobello Mushrooms with Pearl Barley and Preserved Lemons (from Ottolenghi)

Ingredients
100g unsalted butter, divided
15 sprigs thyme
6 large Portobello mushrooms
180ml dry white wine
250ml vegetable stock
2 garlic cloves, finely sliced
coarse salt
Pearl barley
1 tbsp sunflower oil
1 medium onion, finely chopped
1 garlic clove, finely chopped
750ml vegetable or chicken stock
110g pearl barley
1 quarter of preserved lemon, flesh removed and skin finely chopped
50g feta, crumbled
1 tbsp chopped parsley
2 tsp thyme leaves
2 tbsp purple basil leaves, shredded
1 tbsp olive oil

1. Heat sunflower oil in heavy saucepan and saute onion and garlic until translucent.
2. Add stock to pan and bring to boil. Stir in barley, reduce heat, cover, and simmer 1 hour until tender.
3. Meanwhile, preheat oven to 350F. Grease large baking tray with 2/3 of butter. Scatter sprigs of thyme over it and place mushrooms on top, stem side up. Pour wine and stock and scatter sliced garlic on top. Dot each mushroom with remaining butter and season with salt and pepper. Cover tray with foil and place in oven for 15 - 20 minutes until tender.
4. Stir preserved lemon, feta, parsley, and thyme into barley.
5. Reheat mushrooms if needed. Place mushroom on serving place. Scoop barley and top and spoon mushroom cooking juices on top. Garnish with basil and drizzle with olive oil.

Imperial Potatoes

With a little bit of heat, a little bit of smokiness, and a bit of sweetness, this makes for a complex side dish or main course.

One year ago: Grilled Chicken with a Cashew-Tomato Sauce
Two years ago: Basil, Hazelnut, and Chocolate Cupcakes
Three years ago: Caramel Apple Blackout Cake
Four years ago: Asparagus, Goat Cheese, and Lemon Pasta

Imperial Potatoes (from 660 Curries)

Ingredients
2 tbsp canola oil
1 tsp cumin seeds
2 black cardamom pods
2 cinnamon sticks (3" long)
2 bay leaves
1 small red onion, cut into 1" pieces
1/4 cup cashews
1/4 cup golden raisins
1 lb russet or Yukon Gold potatoes, peeled and cut into 1" cubes
2 medium green or red bell peppers (8 ounces total), stemmed, seeded, and cut into 1" pieces
2 tsp coarse salt
1/4 tsp ground turmeric
2 tbsp finely chopped cilantro
1/2 tsp Balti masala
1/2 tsp cayenne

1. Heat oil in medium saucepan over medium-high heat. Add cumin seeds, cardamom pods, cinnamon sticks, and bay leaves. Cook until fragrant, 10 - 15 seconds.
2. Add onion, cashews, and raisins and stir-fry until light brown, 2 - 3 minutes.
3. Add potatoes and bell peppers. Pour in 1 cup water and sprinkle with salt and turmeric. Bring to boil, reduce heat to medium-low, cover, and cook until tender, 12 - 15 minutes.
4. Stir in cilantro, garam masala, and cayenne and serve.

Grilled Goat Cheese-Stuffed Gypsy Peppers with Cherry Tomato Vinaigrette

I've only ever seen gypsy peppers in northern California, but this recipe was so good that I couldn't pass on posting it. Gypsy peppers are smaller and thinner skinned than bell peppers. I think you could probably pull this off with bell peppers (although the author suggests using piquillos and cooking in the oven). I was suspicious of the texture using rice and golden raisins in the mixture, but it worked perfectly and the raisin presence didn't bother me at all. I scaled the recipe down to 4 peppers and accidentally reduced the filling by half and it turned out to be the perfect amount of filling for my peppers.

Two years ago: Strawberry Yogurt Scones
Three years ago: Mini Chocolate Pavlovas with Raspberry Curd

Grilled Goat Cheese-Stuffed Gypsy Peppers with Cherry Tomato Vinaigrette (from Big Small Plates)

Ingredients
6 gypsy peppers
3/4 cup cream cheese
1 1/2 cups feta cheese
2 cups cooked rice, chilled
3/4 cup golden raisins
1/3 cup chopped mint
Cherry tomato vinaigrette
1 - 1 1/2 pints cherry tomatoes, halved
2 - 3 tbsp minced basil
1 tbsp minced parsley
3 tbsp rice vinegar or champagne vinegar
1 tbsp lemon juice
1/2 tsp salt
1/4 tsp pepper
6 tbsp extra virgin olive oil
To finish
1/4 cup toasted sliced almonds
2 - 3 tbsp creme fraiche, whisked until smooth

1. To prepare pepper, cut around base of stem like a pumpkin, pull stem out, remove seeds, and keep stem lid. Blanch pepper in boiling water for 60 - 90 seconds. Drain and shock in ice bath. Drain before stuffing.
2. To make stuffing, fit mixture with paddle attachment and beat cream cheese until light and fluffy. Crumble in feta and beat until smooth. Mix in rice, raisins, and mint.
3. Divide filling into 6 equal portions. Roll into same shape as peppers. Push into peppers, put tops back on, and set aside.
4. To make vinaigrette, combine cherry tomatoes, basil, and parsley in medium bowl.
5. In small bowl, whisk together vinegar, lemon juice, salt, and pepper. Whisk in oil and pour over tomatoes and herbs. Mix gently.
6. Grill peppers over medium high flame until caramelized on all sides.
7. To serve, place a few spoonfuls of vinaigrette on each plate. Top with stuffed pepper, sprinkle with almonds, and drizzle with creme fraiche.