Vegetables & Side Dishes


DOUBLE BAKED RED POTATOES WITH BOURSIN

3 1/2 pounds red potatoes, scrubbed
1 1/4 cups Boursin cheese
salt
pepper
6 tablespoons freshly grated Parmesan cheese
2 tablespoons butter, cut into small pieces
chopped fresh parsley

Preheat oven to 375 F. Pierce potatoes with fork. Bake directly on oven rack until tender, about 1 hour. Cool 5 minutes on baking sheet.

Halve each potato lengthwise; leaving 1/4-inch thick shell, scoop flesh in large bowl. Add Boursin and mash until smooth. Season with salt and pepper.

Spoon potato mixture into potato shells, dividing equally. Place on baking sheet. Sprinkle Parmesan over potatoes. Dot with butter.

Preheat oven to 400 F. Bake potatoes until heated through and they begin to brown on top, about 25 minutes. Sprinkle parsley over potatoes and serve.

This is modified from a recipe from Bon Appetit, I liked the idea of the original, but didn't like all the ingredients, so I changed them and then changed the method.

FUSION GREEN BEANS

I created this in an attempt to imitate the green beans often served in Chinese restaurants.

1 1/2 pounds fresh green beans
2 tablespoons olive oil
1 cup slivered almonds or chopped walnuts
10 cloves garlic, finely chopped
1/4 cup soy sauce
3 tablespoons sugar
1/2 teaspoon freshly ground pepper
1/4 cup toasted sesame seeds

Blanch green beans in boiling water. Drain immediately.

Heat olive oil in large pan. Saute green beans and nuts and toss briefly. Add garlic and continue to saute. Pour in soy sauce and sugar and stir until soy sauce reduces and sugar dissolves. Sprinkle with pepper and toss to mix.

Remove from heat and toss in sesame seeds. Serve.

KRISHNAMURTHY GREEN BEANS

This is another recipe from my friend Kim and her Indian mother in law. It is very tasty with rice and yogurt, but goes especially well with the Keemah that is listed above. Again, the measurements are up to the cook, I learned it through watching her and talking to her on the phone about the methods. Chana dal is a kind of lentil/pea that can be found in Indian and Middle Eastern markets.

Fry about a tablespoon of mustard seeds and a scant teaspoon of asofoetida in olive oil over medium high, covered. When you hear the seeds popping, turn to medium heat and add chana dal.

Brown the dal and add 1 pound frozen or fresh, french cut green beans. Add a little water if fresh, salt, 2-3 garlic cloves sliced, 1 teaspoon cumin and 1 tablespoon chile powder. Cover until cooked through.

SHREDDED BRUSSELS SPROUTS

2 pounds Brussels sprouts
4 tablespoons unsalted butter
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 teaspoons water
1 tablespoon sesame oil
dash chile oil
juice of 1/2 lime

Clean and trim sprouts. Cut in half lengthwise, then slice thinly across width.

Melt butter in a large pan over medium-high. Briefly saute sprouts with salt and pepper. Add water and cook until just wilted, about 4 minutes.

Stir in oils and lime juice and serve immediately.

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