Recipezaar: Western European,Side Dishes recipes

Creamy Feta Potatoes

Fri, 08 May 2009 23:54:34 -0400

Feta cheese is a popular product of the Aquitaine region in Southwestern France. Crushed rosemary and lemon zest add an unexpected warm dimension to the sharp taste of Feta in this recipe. -- posted by Cucina Casalingo

Chive and Parsley Mashed Potatoes

Sun, 10 May 2009 19:50:12 -0400

These green mashed potatoes are so cool looking! This would be great for St. Patrick's day, Thanksgiving or any weeknight you want to kick your regular mashed potatoes up a notch! Adapted from Gourmet magazine. -- posted by Sharon123

Au Gratin Potatoes With Zip

Wed, 13 May 2009 01:23:55 -0400

A slightly healthier version of the classic recipe, with a little bit of zip added. -- posted by Chef Acosta

Bistro Potatoes Sauteed With Garlic & Walnut Oil

Thu, 14 May 2009 16:02:08 -0400

This is a simple yet impressive recipe from Patricia Wellss fabulous cookbook, "Bistro Cooking". This is a very easy dish to throw together while you are preparing the rest of the meal. Pairs very nicely with fish and meat, or, for a lighter meal, a simple salad. If you don't have walnut oil, use very high quality extra-virgin olive oil. -- posted by blucoat

Mediterranean Veggie Saute (France)

Mon, 18 May 2009 14:47:04 -0400

This recipe was located on the internet in cooking-french.com. -- posted by Sydney Mike

Lyonnaise Potatoes

Tue, 19 May 2009 01:42:15 -0400

There are a few recipes posted on Zaar with the same title; however, this recipe has several different ingredients and it is prepared on the grill. Easily one of the best potato dishes to come from this region. Some advance prep may be needed, you can "carmelize" several heads of garlic for use in other recipes. From Adventures in Grilling -- posted by TheGrumpyChef

French Mashed Potatoes With Cheese and Garlic (Aligot)

Tue, 19 May 2009 01:48:07 -0400

The finished potatoes should have a smooth and slightly elastic texture. White cheddar can be substituted for the Gruyere. For richer, stretchier aligot, double the mozzarella. Adapted from Cook's Illustrated, published March, 2009. Posted for ZWT5. -- posted by TxGriffLover

Cool Cucumber Salad With Sour Cream and Chives (Gurkensalat)

Tue, 19 May 2009 01:58:37 -0400

A cool and refreshing accompaniment to fish or meat dishes. Simple and good! From my mother and grandmother. -- posted by BecR

Halina's Escargot (France)

Tue, 19 May 2009 17:41:43 -0400

Halina is my stepmom, and this is her recipe. I didn't even like escargot until she convinced me to try it. For you seafood haters, it's not fishy at all. (I don't like much seafood at all because of that.) And the best thing is you don't have to mess with fresh seafood (which makes me go "ewww"). These are canned! You can usually find canned snails in the same place as the canned tuna in your grocery store. -- posted by lazy gourmet

Emeril's Lyonnaise Potatoes

Tue, 19 May 2009 18:21:53 -0400

Taken from Emeril's.com; posted for ZWT 5. -- posted by alligirl

German Red Cabbage

Wed, 20 May 2009 02:24:39 -0400

This smells wonderful when it's cooking. Tastes even better! Recipe found on the internet. -- posted by Galley Wench

Gratin Dauphinois (Potatoes Au Gratin)

Wed, 20 May 2009 15:10:51 -0400

A recipe rich enough that sometimes the French use it as a main dish. But a smaller portion makes a great side dish. Enjoy. -- posted by Jackie #6

Courgettes Gratinees (Zucchini With Cheese)

Wed, 20 May 2009 15:11:18 -0400

Easy & delicious. -- posted by Jackie #6

Cassis-Splashed Melon With French Vanilla Ice Cream & Blackb

Wed, 20 May 2009 15:17:33 -0400

This is a super easy summer dessert that could easily be served to guests. The adult version includes cassis, a French liqueur. You could easily adjust this for kids by omitting the cassis. This idea came from Rachael Ray. Enjoy! -- posted by LifeIsGood

Haricots Verts With Toasted Walnuts and Chevre

Wed, 20 May 2009 15:18:22 -0400

Entered for safe-keeping for ZWT5. From Fine Cooking magazine, June/July 2009. I can't wait to try this! More goat cheese may be added, if you like. -- posted by KateL

Mashed Potatoes With Creme Fraiche and Chives

Wed, 20 May 2009 15:19:51 -0400

These mashed potatoes are creamy, fluffy and slightly tangy thanks to the creme fraiche. A ricer is used on the potatoes to make them really smooth, but you could always mash by hand. Simple goodness! From Food & Wine. *Note: the mashed potatoes can be made ahead of time and kept at room temperature for up to 3 hours. Reheat before serving. (You may need to add a bit more milk.)* -- posted by LifeIsGood

Risotto With Peas (France)

Wed, 20 May 2009 15:29:10 -0400

A variant of this recipe was found on cooking-french.com. -- posted by Sydney Mike

Champ -- a Mashed Potato Dish (Ireland)

Tue, 26 May 2009 01:57:03 -0400

This recipe comes from the 1983 cookbook, Traditional British Cooking. -- posted by Sydney Mike

Green Bean Salad With Radishes and Prosciutto

Thu, 28 May 2009 23:22:34 -0400

From Bon Apetit, this is a lovely salad or cold side dish for summertime meals. Would be nice for a brunch, as well. -- posted by TinyBubbles

Tabouli & Chickpea Couscous Salad

Sun, 31 May 2009 20:27:48 -0400

This recipe is from Sydney Markets, I love Chickpeas & couscous so this is on the menu for lunch soon. I'm not too keen on mint so I think I'll leave it out but use whatever suits you. -- posted by **Mandy**

Bouchon's Sautéed Spinach With Garlic Confit

Mon, 01 Jun 2009 11:27:51 -0400

Thomas Keller's elegant take on this traditional vegetable. You'll have more garlic confit than you need for this recipe, but it's not hard to find ways to use it--and it will keep in the fridge for about a month. -- posted by Chef Kate

Asparagus Tarts

Wed, 03 Jun 2009 13:06:02 -0400

These pretty, savory tarts are a nice side dish for lunch with soup and salad perhaps, or with a formal dinner, and would be lovely at a brunch. -- posted by TinyBubbles

René Verdon's Pommes De Terre Chantilly

Mon, 08 Jun 2009 01:44:41 -0400

This recipe from the White House chef when JFK was president is taken from his cookbook, published in 1967. He does not say which kind of cheese to use, but I would use either Emmenthaler or Gruyere. In a pinch you could use instant mashed potatoes and "elevate" them in this manner. -- posted by Dan-Amer #1

Potato Pancakes, Camembert & Cumin-Royal Htl, Troyes, France

Mon, 08 Jun 2009 02:30:22 -0400

Galettes de Pommes de Terre au Fromage et au Cumin) Crisp potato pancakes seasoned with cumin and filled with cheese. -- posted by swissms

Portabello Mushroom Lasagna

Mon, 15 Jun 2009 15:38:53 -0400

This is a classic Italian dish, but also commonly made in Provence. The French somehow make it a little more elegant. Portobello mushrooms have so much more flavor than button. This is a good substantial meal for a vegetarian but can also be served as a side dish with a roast. Adapted from Barefoot Contessa at Home cookbook. Enjoy! -- posted by Sharon123

Stewed Lentils & Tomatoes(Barefoot Contessa)

Tue, 16 Jun 2009 14:17:08 -0400

Ina Garten made huge pots of this at her restaurant, Barefoot Contessa. It's healthy and delicious! -- posted by Sharon123

Paul's Irish Boxty

Sat, 20 Jun 2009 01:18:33 -0400

This is from the June19th issue of a local paper " Coastal Point." Because my paternal grandmother was from Ireland, I am drawn to Irish recipes. The author especially liked these Irish potato cakes when he visited Ireland. He says that boxty is the perfect morning-after remedy if, by mistake, you lost count of the number of cocktails you drank the night before. I like black pepper so I would add that to the ingredients myself. I can't wait to try these! He sometimes makes a rich Divan sauce to top the boxty: Heat 1 can of cream of chicken soup, then stir in some cheddar cheese until melted. -- posted by Debaylady

South Texas Ratatouille

Sat, 20 Jun 2009 02:28:35 -0400

Awesome Texas style ratatouille! Great served over rice or pasta, with lamb or beef, also great on it's own! -- posted by Sharon123

Parmesan Parsley Roasted Cauliflower

Tue, 23 Jun 2009 01:37:53 -0400

Roasting brings out the sweetness in cauliflower. A little cheese is good too! Adapted from Barefoot Contessa at Home cookbook. -- posted by Sharon123

Potato, Beetroot and Sweet Potato Gratin

Sun, 28 Jun 2009 13:18:47 -0400

If you are looking for a sweet potato dish that looks beautiful and isn't loaded with brown sugar and marshmallows, this is it. From the Australian Women's Weekly. An excellent winter side dish with roast meat or as a vegetarian main course. I used lite evap instead of cream, and baked ricotta with chillies and rosemary. DH & I loved it-- the leftovers made a wonderful lunch to take to work. BTW, beetroot translates to red beets in the USA. -- posted by taxingwoman

Potato Dumplings from Fredericksburg, Tx

Sun, 12 Jul 2009 09:46:55 -0400

Fredericksburg, TX was settled by German immigrants in the 1840's. The German influence is still strong there and their cooking is greatly influenced by the German kitchen. This recipe is taken from a cookbook published there in 1971. -- posted by Dan-Amer #1

Spinach and Cheddar Soufflé à La Barefoot Contessa

Sun, 12 Jul 2009 09:51:44 -0400

This wonderfully tasty souffle of Ina Garten's is foolproof, I am not kidding! So many of my friends who are not "cooks" have made this - for company or just to impress and it has come out beautifully! To make in advance, prepare the recipe through the step where you add the egg yolks and both the cheeses and the spinach - do thi up to 2 hrs ahead. Keep mixture covered at room temperature then proceed by whisking the egg whites. -- posted by Manami

Green Beans With Dijon Mustard and Caramelized Shallots

Mon, 13 Jul 2009 15:42:29 -0400

Adapted from Bon Appetit, December 2003. The butter really mellows the Dijon mustard, creating a really delicious flavor. -- posted by swissms

Hot Sauerkraut Salad from Fredericksberg

Mon, 20 Jul 2009 10:45:58 -0400

This recipe is from Fredericksburg, TX which was settled in the 1840's by Germans who came over with a German prince who wanted to establish a colony in the New World. After a few years the prince got bored and returned to Europe, but his fellow Germans stayed behind. This was printed in a cookbook published on the 125th anniversary of Fredericksburg. You can also use weinkraut, which I would, but Recipezaar has never heard of it. -- posted by Dan-Amer #1

Midwest Living's German Potato Salad

Fri, 31 Jul 2009 12:25:30 -0400

This is a simple and tasty German potato salad recipe from Midwest Living Jan/Feb 2009 issue. The prep time includes cooling. -- posted by Queen Dana

French Swiss Chard

Sun, 09 Aug 2009 21:38:40 -0400

This sounds so elegant & simple - such a lovely combination of easy-to-grow Swiss Chard & rosemary! Would make a lovely lunch with a couple of poached eggs & some buttery toasted chewy bread (a ha! another poverty meal!) Received in email from gourmet-recipes-from-around-the-world. Thanks, Char! -- posted by Buster's friend

Julia Child's Risotto Al La Piémontaise

Mon, 24 Aug 2009 10:48:19 -0400

From the French Chef Cookbook this delicious recipe is rice braised in a chicken stock. In my own variation I toss it with butter toasted pine nuts just before serving. -- posted by davinandkennard

Brussels Sprouts Parisienne

Tue, 25 Aug 2009 02:49:48 -0400

Lightly steamed and tossed in butter, a dash of salt & pepper and a pinch of nutmeg--sometimes simple is best! Top sprouts with crisp crumbled bacon, freshly grated lemon zest, and a dollop of creme fraiche to dress them up, if you like! This is my favorite Brussels sprouts recipe, since childhood. -- posted by BecR

Honey Apple Glazed Carrots

Mon, 31 Aug 2009 02:42:32 -0400

From Food Network, courtesy Sara Moulton. -- posted by swissms

French Beans With Garlic and Rosemary

Tue, 01 Sep 2009 11:31:07 -0400

This could be a vegetarian main course for lunch or a side dish with fish or steak. From BBC Good Food Magazine. -- posted by Irmgard

Baked Carrots With Cumin, Thyme, Butter and Chardonnay

Tue, 01 Sep 2009 11:59:27 -0400

From Food Network, courtesy Jamie Oliver. The butter and wine make a fantastic sauce. You can substitute whole carrots sliced at an angle for the baby carrots. Cooked in a foil pouch. -- posted by swissms

Cafe Berlin Style Tomatensalat

Tue, 08 Sep 2009 11:26:17 -0400

I had a wonderful Tomatensalat in a parsley vinaigrette at Cafe Berlin in Denver, CO. Most recipes I have seen have Worcestershire sauce but Cafe Berlin's did not. This is a wonderful way to serve up end of the season tomatoes as this salad is better with a firmer fruit. -- posted by Cheeky Meeks

Easy Awesome Musthrooms

Wed, 09 Sep 2009 01:26:25 -0400

I came up with this recipe because I love mushrooms and wanted to intensify the flavor. -- posted by Chef #1377213

Ww Onion Gravy, Heavy on the Onions

Mon, 14 Sep 2009 13:43:54 -0400

I came up with this dish to go with sausage and mash- it is a vegetable side and gravy in one. This recipe provides a total of 2 WW points, providing there is no fat in the beef stock. If you are not watching calories as closely, feel free to add more flour to produce a thicker gravy- add 1 WW point per tablespoon of flour added. -- posted by Shuzbud

Frugal Gourmet's Baked Onions Au Gratin

Mon, 14 Sep 2009 17:54:46 -0400

This recipe is by Jeff Smith, "The Frugal Gourmet". Hope you enjoy! -- posted by Queen Dana

Creamy Rigatoni With Gruyere and Brie

Tue, 15 Sep 2009 11:43:30 -0400

Why not substitute your favorite Swiss cheese for the Gruyere to make it more cost effective. Also, most soft-ripened cheese can work in place of the Brie - just don't forget to remove the rind. This is oh-so good!! Cooking Light Magazine, September 2009 edition.:) -- posted by Manami

Oven-Fried Fingerling Potatoes

Fri, 25 Sep 2009 01:17:38 -0400

I discovered fingerlings at a Farmer's Market a couple of years ago and found the best method that makes them fluffy on the inside and crispy on the outside. The parboil method may not be necessary, but otherwise it won't be so fluffy on the inside. Duck or goose fat is ideal for this, but I have never tried it due to cholesterol. Make sure to rough the potatoes up well in the colander to get a maximum crispness on the outside. I tend to eat them cold from the fridge the next day, but they can also be used as an appetizer with an Aioli dip or one of your choice. They are seriously addicting in our family! -- posted by nsomniak6

Caramelised Potatoes

Fri, 25 Sep 2009 11:09:05 -0400

Straight off the wrapping for baby potatoes; tried it and can't understand why I had not seen it before. Really tasty. -- posted by Henry Crone

Pan Fried Potatoes With Chicken Crackling

Mon, 28 Sep 2009 11:00:59 -0400

I made this delicious recipe last night for the first time ever and it was fantastic! After removing the skin from two chicken breasts I decided to fry them up until brown and crispy and cook the potatoes in the rendered fat. The result was far better than I had hoped for. I normally do not like potatoes but prepared in this way even a potato hater like myself will love them! -- posted by SmoothK

Tangy, Zesty Oil and Vinegar Potato Salad

Mon, 28 Sep 2009 15:48:18 -0400

The best potato salad you've never had. For when your craving that certain ZING from vinegar...I don't like regular potato salad. I don't like sweet relish, eggs, or miracle whip in my potato salad. The sharp onion with the vinegar balances the soft potato texture. Inexpensive and college budget approved. For more of a bite, add two to three teaspoons of whole grain mustard along with the olive oil. Try this!! Yumm....From Bon Appetit, 2009. **Note: To use smaller potatoes, cook time is about 5 minutes less. -- posted by College Girl

Braised Red Cabbage

Wed, 30 Sep 2009 15:18:48 -0400

A great accompaniment to Sauerbraten, Pot roast or a Roast Turkey -- posted by Chazzzz

Spaetzle

Wed, 30 Sep 2009 15:24:01 -0400

A traditional German side dish, this recipe has a unique twist of the goat cheese! It's a great way to celebrate Octoberfest! -- posted by Corrinne J

Yorkshire Pudding With Onions

Wed, 14 Oct 2009 14:08:38 -0400

This is my spin on the traditional english dish -- posted by GingerlyJ

Sugar, Salt & Vinegar Red Tomatoes

Wed, 14 Oct 2009 14:38:01 -0400

I just reviewed a Sugar Glazed Fried Green Tomato recipe on Zaar and it reminded me of a recipe I use constantly during the summer and it is not posted. My mother stated it was Swedish and my father stated it was German or Bavarian. Very simple and the marinating juice can be used in soups, stews or vegetable pies. Note: You can use raw sugar also. These tomatoes can be added to a simple lettuce salad and no dressing is necessary or served separately with juice drained. -- posted by Montana Heart Song

Kuhnhenn German Red Cabbage (Sweet - Sour_)

Fri, 16 Oct 2009 17:38:42 -0400

This is a Kuhnhenn Family Recipe, we make it for the public on Oktoberfest. This recipe is rich (lots of bacon), low vinegar (not too Stinky) tangy sweet. -- posted by Kuhnhenn Brewing Company (Bret Kuhnhenn)

Verrine Toute Rose - Gorgeous Quinoa and Beet Verrine

Wed, 21 Oct 2009 12:29:40 -0400

Originally called "All Pink Verrine For a Better Life Verrine toute rose pour une vie meilleure" This would be so lovely for a girl's baby shower or for a wedding... or any summertime party. I got it from here - you must look at how gorgeous the pictures are! http://www.latartinegourmande.com/2007/05/27/all-pink-verrine-for-a-better-life-verrine-toute-rose-pour-une-vie-meilleure/ -- posted by ThatSouthernBelle

Purée De Carottes - Mashed Carrots With Coconut Milk

Wed, 21 Oct 2009 12:29:41 -0400

The full name of this recipe is "Purée de carottes parfumée à la coriandre et au lait de coco" (Coriander-flavored Mashed Carrots with Coconut Milk.) This can be used as a side dish, a one bowl snack or even baby food. This recipe is from latartinegourmande.com -- posted by ThatSouthernBelle

Wild Mushroom Spaghetti

Fri, 23 Oct 2009 01:22:24 -0400

Whole wheat and whole grain pastas pair well with earthy, woody flavors like those of mushrooms. Rachael Ray says this cooks down to an enormous amount of 'shroom goodness into one delicious serving, sendiing you off to a food coma, full and happy! From her book Big Orange Cookbook. -- posted by Sharon123

Cheese Fondue Hash Browns

Tue, 27 Oct 2009 01:44:25 -0400

Alex says the smell of this cooking will send people straight to the kitchen! This is a wonderful, rich dish that is such a treat, especially when company comes! Recipe adapted from Alex Guarnaschelli. -- posted by Sharon123

Mustard Sauced Green Beans

Thu, 29 Oct 2009 16:30:15 -0400

From Food & Wine -- posted by DeeCooks

Jamie Oliver's Yorkshire Puddings

Mon, 02 Nov 2009 10:56:01 -0500

This is from Jamie's Ministry Of Food cookbook. Great served with roast beef & gravy! Cooking time does not include 30 minutes of resting time. -- posted by Sara 76

Ambrosial Roasted Garlic Cauliflower

Thu, 05 Nov 2009 11:33:14 -0500

This Golden Roasted Sweet Cauliflower fragrant with rosemary, garlic, and saffron is submitted this here http://www.cuisinartstandmixer.com/recipes/index.php?recipe_id=2479 hope you enjoy and do vote for it!. It is topped with rich creamy roasted garlic sauce. -- posted by ~Rita~

Herbed Spaetzle

Mon, 09 Nov 2009 10:50:36 -0500

DH and I served Williams-Sonoma's Braised Short Ribs atop of this herbed spaetzle (also from Williams-Sonoma), with a side of broccoli rabe with pancetta and garlic. It was really tasty. DH and my colander did not have holes large enough to sift the dough so we used a metal steaming basket which worked perfectly. -- posted by Dr. Jenny

Beets, Leeks and Onions

Wed, 11 Nov 2009 10:34:03 -0500

This delicious side dish is courtesy of Gordon Ramsay. -- posted by Irmgard

French Stuffed Onions

Wed, 11 Nov 2009 12:41:17 -0500

French chef Georges August Escoffier, founder of the Ritz Hotel in Paris, France and one of the great chefs of all time, codified many of the classic recipes of France at the turn of the twentieth century. This is one of them, which is still taught to young chefs today! Adapted from The Everything Vegetarian Cookbook. -- posted by Sharon123

Goat Cheese and Rosemary Polenta

Tue, 17 Nov 2009 21:23:05 -0500

I have made some fun variations adding cayenne, using demiglace, etc. -- posted by GoldsmithLissa

Twice-Baked Potato With Goat Cheese and Rosemary

Tue, 17 Nov 2009 21:29:48 -0500

Nice twist on comfort food...also very easy to dress up for presentation! -- posted by GoldsmithLissa

Butternut Squash Gratin With Creamed Spinach

Wed, 18 Nov 2009 16:14:01 -0500

by famed chef Daniel Boulud Can be made the day before. (individual gratins will be neatest if you use squash with long, even necks.) -- posted by GoldsmithLissa

Mushroom Terrine

Mon, 23 Nov 2009 15:27:10 -0500

From the French Elle Magazine, Arielle Dombasle's grandmother's recipe. Make in a loaf pan or terrine, cut in slices or cubes. Good hot, cold or room temp. Only 4 ingredients. -- posted by Kasha

Cauliflower Flan

Mon, 23 Nov 2009 23:00:51 -0500

This is a great little side - quite elegant - easy, and can be prepared ahead and reheated. -- posted by evelyn/athens

Asparagus With Creamy Dijon Sauce

Tue, 24 Nov 2009 15:02:55 -0500

Adapted from Better Homes & Gardens Diabetic Cookbook. This will dress up your dinner menu! Save the woody ends of the asparagus in the freezer to make Recipe#397862! -- posted by Sharon123

Apricot & Hazelnut Stuffing

Fri, 27 Nov 2009 09:25:52 -0500

Fantasic as part of the meal - so much more than just a stuffing for the turkey. -- posted by English_Rose

Coconut Mashed Sweet Potatoes

Sat, 28 Nov 2009 17:04:05 -0500

Twist on the traditional sweet potatoes. Also a nice way to serve a healthy holiday side dish during warmer months! -- posted by GoldsmithLissa

Delia Smith's Gratin of Celery With Stilton

Sat, 28 Nov 2009 18:09:43 -0500

I saw this recipe in Marks and Spencer's 2009 Christmas leaflet. It looked really interesting and I wanted to put it somewhere for future use. Stilton is a strong cheese like a blue cheese. So, if you can't find Stilton you can probably use blue cheese. She says that it could be either a side dish or a main vegetarian dish over brown rice. -- posted by Sarah_Jayne

Rachael Ray's Mac and Cheese Lorraine

Tue, 01 Dec 2009 17:08:02 -0500

This mac and cheese is for a more grown up palate, while still being gooey and cheesy enough for kids to love -- posted by GingerlyJ

Buttered Pecan, Cranberry and Apricot Sausage Stuffing Loaf

Fri, 18 Dec 2009 17:49:04 -0500

A wonderful stuffing recipe for your turkey or indeed lamb, beef or game birds - this is baked in a bread (loaf) tin and looks very impressive when turned out, as well as being easy to slice and serve. It can also be served as an alternative type of "meatloaf" with salad, pickles and chutneys........or even better, in sandwiches. I have also made this as a vegetarian option, leaving out the sausage meat and adding more breadcrumbs to the stuffing loaf. -- posted by French Tart

Brussels Sprouts Au Gratin

Sun, 20 Dec 2009 20:31:59 -0500

To make this ahead prepare the Brussels sprouts mixture. When ready to bake, top sprouts with the crumbs, then pop in the oven. This is one dish that I love - and I don't like Brussels sprouts, as a whole. So why not try this for the upcoming holiday meal? CuisineAtHome, Issue #78, Decmber 2009 edition. :) -- posted by Manami

Swedish Red Cabbage

Tue, 29 Dec 2009 00:00:51 -0500

From Epicurious. -- posted by dicentra

Glorious Vegetarian Gravy for Roast Dinners

Tue, 29 Dec 2009 01:31:46 -0500

This gravy was invented by me to go along with those yummy roast dinners vegetarians are often excluded from. Whenever my parents are doing a roast beef, turkey or pork, I usually make a Quorn roast for myself and all the other side dishes can be enjoyed just the same! Our family generally does Yorkshire puddings (the best!), Brussel sprouts, roast & mashed potatoes, green beans, and sometimes even baked stuffing. This gravy is juicy, like one you'd get from pan drippings - not thick or heavy. It's full of alcohol, so possibly not for children if that's a concern. Enjoy! It's a delight. -- posted by MontrealJulia

Red Cabbage With Apples (Rot Kraut Mit Äpfeln)

Thu, 31 Dec 2009 02:42:07 -0500

For 100 years, Lüchows was NYC's landmark German restaurant; it closed in 1982. This recipe is from Lüchows German Cookbook (1952). My ancestors immigrated to the U.S. from Germany, and settled in Brooklyn and Queens. When I was a child, for special occasions my grandmother would make Sauerbraten served with with dumplings and a red cabbage like this. The sweet-sour taste, the deep red color these had special appeal to me as a child. This is my comfort food to this day it conjures happy forty-year-old memories of sitting in my grandmother's crowded kitchen on a festive Sunday afternoon. -- posted by Belgophile

Lüchows Kartoffel Klösse (Potato Dumplings) 2

Thu, 31 Dec 2009 02:42:47 -0500

Serve as a complement to Lüchows Sauerbraten. This is one of two Potato Dumpling recipes from Jan Mitchell's Lüchows German Cookbook (1952). -- posted by Belgophile

German Red Cabbage (Apfelrotkohl)

Thu, 31 Dec 2009 02:45:53 -0500

Serve with Sauerbraten and Spaetzle (or Potato Dumplings) -- posted by Belgophile

Lüchows Kartoffel Klösse (Potato Dumplings) 1

Thu, 31 Dec 2009 02:55:08 -0500

Serve as a complement to Lüchows Sauerbraten. This is one of two Potato Dumpling recipes from Jan Mitchell's "Lüchows German Cookbook" (1952). -- posted by Belgophile

Honey Braised Red Cabbage

Mon, 04 Jan 2010 14:12:24 -0500

Healthy, high fiber, and yay I have all of these ingredients on hand. Oh dieters rejoice. If you like cabbage, this is great.. -- posted by College Girl

Creamy Butternut Squash and Spinach Gratin

Mon, 04 Jan 2010 17:38:37 -0500

I just got back from a quick trip to Miami, Fla. and had something very similar to this at a restaurant called Captain's Tavern. It was so good, I had to try to find the recipe. Here's one gleaned from Gourmet magazine, Nov. 2006 via Epicurious. Enjoy! This is one big casserole, but at the restaurant it was in individual dishes. You may add the cheese between each layer or just use it to top, or leave it out if you prefer! On the website, this has 92 wonderful reviews! this is even better the next day. You can half this recipe and cook in a 9x9" pan. This is so good, serve to company and for the holidays. This recipe calls for slicing raw squash but to make it easier to cut, microwave for 3-5 minutes, or lightly steam or bake and then cut in pieces. The recipe says it will serve 8-10 people but some said it served 12! -- posted by Sharon123

Creamy Lemony Green Beans

Mon, 04 Jan 2010 18:18:36 -0500

I had no idea what lemon curd was for a while, then I found bottles of it on the clearance pile at Stop & Shop. It is an English delicacy that is used in both savory and sweet dishes, and enhances the flavors of meats and veggies as well as making for a sweet toast and pastry spread. Hence, I used my favorite vegetable to experiment with lemon curd. Whole and cut green beans work, I like them tender but not mushy. -- posted by the80srule

Chef Comerford's Cauliflower Gratin

Fri, 08 Jan 2010 15:46:53 -0500

This is made by the chef at the White House, Cristeta Comerford, for the Obama's. Enjoy! -- posted by Sharon123

Abc's Sauteed Apple, Brussels Sprouts and Cabbage

Sun, 10 Jan 2010 08:16:13 -0500

A healthy side nicely seasoned with onion, garlic, nutmeg and parsley. This side is rich in nutrition and fiber, cabbage is an absolutely phenomenal source of Vitamin C also Vitamin A, E and B, rich in iron and sulfur. This is a good thing to add to your diet if trying to lower blood cholesterol. Just skip the butter! -- posted by ~Rita~

Potato-Leek Gratin

Sun, 10 Jan 2010 22:29:37 -0500

Great side for brunch or supper! -- posted by KathyP53

Cabbage With Caraway

Tue, 12 Jan 2010 17:23:29 -0500

This is my mother's recipe - I don't know where she got it from. It is a great way to cook cabbage, which leaves it slightly crunchy and tasting delicious. Nothing like the awful boiled cabbage you remember from school! Cabbage is very good for you, as it contains anti-oxidants, vitamin C and all sorts of other things. Try this as a vegetable with chops or burgers and plain boiled potatoes. You can use leftover cabbage and potato to make Bubble and Squeak. -- posted by SarahEmmm

Brie Twice Baked Potatoes

Fri, 15 Jan 2010 20:20:57 -0500

These are creamy soft and comforting! No need to salt the onion mix has sufficient amounts. This can be made the day before for easy preparation of a party, or make and freeze for future enjoyment. -- posted by ~Rita~

Swiss Potato Roesti - Cook's Illustrated

Sun, 17 Jan 2010 12:35:47 -0500

Published in Cook's Illustrated magazine, March - April 2007. This is a traditional swiss potato dish made from grated potato. Serve with a traditional Swiss dish like geschnetzeltes (Zurich-style veal or pork with gravy). -- posted by swissms

Roasties for Sunday Lunch

Mon, 18 Jan 2010 00:41:26 -0500

These are the classic British roast potatoes which are a vital part of the British roast dinner. They are usually cooked in the oven with the roast meat, and will cook fine at whatever temperature you need for that - just adjust the cooking time. The cooking dish must be large enough to hold all the potatoes in a single layer. -- posted by SarahEmmm

Bavarian Sauerkraut

Mon, 18 Jan 2010 19:32:34 -0500

This goes great with boiled and roasted meats and bratwurst. Use leftovers in your next Reuben! -- posted by Ice Cool Kitty

Cauliflower and Potato Gratin (Russ Parsons)

Wed, 27 Jan 2010 00:52:38 -0500

A simple, satisfying vegetarian recipe than can be served as a holiday side dish or a or as a main the rest of the year. Do be sure to cook the cauliflower well to mellow the flavor. And make the white sauce a little thicker than you might think appropriate -- the cauliflower and potatoes will both give off some moisture while they bake. From the Los Angeles Times (December 23, 2009). -- posted by blucoat

Zwiebelwähe (Swiss Onion Tart)

Sat, 30 Jan 2010 20:19:45 -0500

A delicious bacon-studded tart. -- posted by swissms

Halloumi With Spiced Leeks

Mon, 01 Feb 2010 10:30:26 -0500

Serve with a salad, bread or rice. -- posted by Missy Wombat

Basic Potato Wedges

Mon, 01 Feb 2010 10:30:31 -0500

From Rose Elliot -- posted by Missy Wombat

Puy Lentils With Coriander and Hard-Boiled Eggs

Mon, 01 Feb 2010 12:31:37 -0500

From the kitchen of Rose Elliot, vegetarian cookery writer. Preparation time includes 40 minutes for cooking the puy lentils. However for those in a hurry, canned green lentils can be used. -- posted by Missy Wombat

Easy Vegetable Dal

Mon, 01 Feb 2010 12:31:45 -0500

From the kitchen of Rose Eliot. Serve with Indian breads or boiled rice. -- posted by Missy Wombat