Category: Side Dish

Roasted Radishes with Lemon, Goat Cheese & Yogurt

Jerry James Stone April 27, 2019

Braised Radishes & Greens

Jerry James Stone May 9, 2018

If you are looking for a healthy and delicious side dish, check out these delicious braised radishes and greens. Easy to make and hella tasty. This vegetarian recipe can easily be made vegan.

Ingredients

1 ½ lbs CA Grown Radishes, about 3 bunches

2 cups CA Grown radish greens

2 cloves CA Grown garlic, minced

1 CA Grown shallot, diced

2 tablespoons butter, unsalted

1 cup vegetable broth, low sodium

½ teaspoon sea salt

Directions

In a shallow dutch oven, melt 2 tablespoons butter over a medium-low heat.

Add 1 diced shallot and saute until softened. Add 2 cloves minced garlic and saute for another minute.

Add in 1½ pounds trimmed radishes (but save the greens) and mix until well coated in the butter sauce. Increase heat to medium-high and saute radishes until they just begin to soften, about 2 minutes.

Add ½ teaspoon sea salt and 1 cup veggie broth, bring to a simmer and cover.

If you don’t have a shallow dutch oven, cut a piece of parchment paper to cover the radishes with. This is a cartouche — a parchment paper lid — but like I said, a shallow dutch will do. This reduces the amount of evaporation that occurs during braising which is key to the technique.

Cook radishes, stirring once or twice, for about 12 minutes until fork tender.

Add in the chopped radish greens, cover, and turn off the heat. Cook until the greens just wilt.

This dish can easily be made vegan. Replace the butter with oil.

Wine Braised Fennel with Yogurt Sauce 2 1

Wine Braised Fennel with Yogurt-Thyme Sauce

Jerry James Stone June 21, 2013

Apple Latke Bourbon Caramel Sour Cream 3 1

Apple Latkes with Bourbon Caramel & Sour Cream

Jerry James Stone December 11, 2012

You know, I am always looking for something to put my Bourbon Caramel Sauce on, and well, an apple latke seemed as good as anything. You could serve this up for dessert, but it would work with brunch too. Many options!

Ingredients

1 lb firm Granny Smith apples (about 2 large apples)

1 tablespoon lemon juice

¼ cup All-Purpose flour

1 tablespoon granulated sugar

1 teaspoon salt

2 large eggs

Sour cream

My amazing Bourbon Caramel Sauce

Vegetable oil

Directions

First thing first, let’s wash, dry and core 1 pound of Granny Smith apples. So firm and juicy, these fresh apples are just asking to be a latke.

After you core them, you want to immediately shred them. You can run them through a food processor like I did or use a cheese grater–either will do. After grating them, wrap them in cheese cloth and squeeze out any excess juice. It seems silly to do this right after drying them out but put them in a large mixing bowl and add 1 tablespoon of lemon juice. Mix them thoroughly–this prevents them from browning.

Whisk together 2 large eggs, 1/4 cup of flour, 1 tablespoon of sugar and 1 teaspoon of salt.

Now add the apples to the mix, working it with your hands. You want to make sure every apple slice is thoroughly covered with the latke batter.

Add enough oil to an iron skillet so that it’s about 1/4″ deep, and then warm it over a medium high heat until it is shimmering.

Drop a heap of the latke mixture into the skillet and flatten it out, letting it sizzle. Cook it for about 2 minutes, until the edges are golden and crispy. Then flip.

When cooked on both sides, remove from the skillet and place on a towel to remove the excess oil.

Serve with a spoonful of sour cream on top and a drizzle of my amazing Bourbon Caramel Sauce.

Mashed Potato Stuffed Bell Peppers

Jerry James Stone November 19, 2012

Love, love, LOVE bell peppers, especially the red, yellow and orange ones. But I also love mashed potatoes! How can I combine the two…I wonder. Oh, I know, in this wonderful Mashed Potato Stuffed Bell Pepper dish.

Ingredients

2 bell peppers

3 large Baking Potatoes (about 2 ½ pounds), cubed

1 cup whole milk

¼ Stick unsalted butter

Salt, to taste

Pepper, to taste

Directions

Seriously, how gorgeous are these peppers. So many colors and flavors!

Cut the tops off two bell peppers and remove the hull and the ribs.

Roast the peppers at 425 degrees for 20 minutes, until they wilt and get a nice dark roasted skin.

Clean three large baking potatoes and trim them.

Simmer them over a medium high heat in salted water until they are tender and fall off a fork.

Whip the potatoes using an egg beater along with 1 cup of whole milk, 1/4 of a stick of unsalted butter and salt. I suggest you overly salt them for this recipe.

Place the peppers in a baking dish so they all stand up and stuff them.

Bake them so that the potatoes begin to brown, about 15 minutes.

Enjoy!

Garlic and Herb Stuffed Brussels Sprouts

Jerry James Stone November 15, 2012

Do you ever dream about food? I do. I always have.

Funny thing, this recipe came to me in a dream. I woke up salivating, craving creamy and crunchy stuffed Brussels sprouts–a dish I’ve never had. I wondered if I had read it somewhere, so I spent a few hours on the Googler. Nope. This was divine intervention. The Gods gave me some nocturnal inspiration and wanted me to share this recipe with the masses.

I hope you enjoy eating it as much as I did making it!

Ingredients

15 very large Brussels sprouts

1 cup whole milk ricotta

1 cup Parmesan, shredded

½ cup panko bread crumbs

3 Cloves garlic, minced

1 tablespoon dried thyme

1 tablespoon dried basil

1 teaspoon dried marjoram

1 teaspoon dried sage

1 teaspoon sea salt

A Pinch of pepper

Olive oil

Directions

They say size doesn’t matter, but it does. Well, it matters here. The key to this recipe is 15 large Brussels sprouts. I usually buy the tiniest ones I can find. But for this one, you want them super-sized. After you wash them, trim the ends and then halve them as seen below.

I know stuffing Brussels sprouts sounds like a pain in the rear, and if you skip this next step, it will be. We need to blanch these babies. So fill a large deep pan with water, bring it to a boil and add the sprouts. You want to add them cut-side down, since we are doing this to make coring them easier. Let them cook for 1-2 minutes and remove them and let them cool.

I suggest you watch the video above for this next step. I go through how to quickly core the Brussels sprouts in just a few minutes.

Finely chop the cored Brussels sprouts pieces. We are going to saute them in some olive oil along with three cloves of garlic, minced, over a medium-high heat. Cook until the chopped sprouts are tender and the whole mixture is aromatic. Yum!

Mix the cooked garlic and sprout mixture along with 1 cup of whole milk ricotta, 1/2 cup of Panko bread crumbs, 1 cup of parmesan cheese, 1 tablespoon of dried thyme, 1 tablespoon of dried basil, 1 teaspoon of dried marjoram and 1 teaspoon of dried sage. Add in some of the salt and taste the mixture. Ideally, you want it to taste a bit overly salted because it will be less salty once they are baked. So you’ll need to experiment a bit here.