Category Archives: Side Dishes

Zak! Table Art 7-piece Flame-Shaped Serving Bowls: Enter to Win a Set!

We are in the final week of Emeril’s One-Pot Blogger Party finishing in style and celebrating the release of Sizzling Skillets and Other One-Pot Wonders by giving away Zak! Table Art 7-piece Flame-Shaped Serving Bowls.  You are going to love these!  The bright red color is ideal for holiday entertaining, Valentines Day, birthday parties, or summertime backyard barbecues.  They stack for compact storage and are durable enough to use every day.

Beyond practical, the flame shaped design inspires creativity when setting the table or buffet.  Use just one or all seven, here’s a few simple ideas to utilize this serving set:

  • An assortment of olives for an olive bar
  • Ice cream toppings for a Sundae party
  • Garnishes for tacos, fajitas, or baked potatoes
  • Homemade holiday candies
  • Condiments for large parties
  • See how Emeril uses them here on HSN:

The unique shape allows for a snug grouping with other platters or plates to save space on a buffet or inspire artistic expression.

Inspired?

Enter to win Zak! Table Art 7-piece Flame-Shaped Serving Bowls for yourself!

There are a number of ways you can enter.  Each of the following count as 1 entry, which means you can enter up to 5 times to increase your chances to win. Please be sure to use a valid email address.

Here’s how:

1.  Leave a comment on this post to let me know how you might use these serving dishes.
2.  Subscribe to Savoring Today (top of the right column) and leave a comment to let me know you did. If you are already a subscriber, let me know that too!
3.  Share this post on Face Book and leave a message that you did so on the Savoring Today Face Book page.
4.  Tweet about the giveaway on Twitter with a link back to this page and mention @savoringtoday in your tweet.
5.  Email friends (no minimum) about the giveaway with a link back to this page and either cc: savoringtoday@comcast.net or leave a comment here that you did.

This drawing will conclude our blogger party on Saturday, October 1stThe winner will be determined by Random.org, only U.S. residents are eligible.

Emeril’s “BLT” Risotto: Making Skillets Sizzle

Side dish or main dish, Emeril’s “BLT” Risotto from Sizzling Skillets and Other One-Pot Wonders satisfies.  Imagine all the flavors of this lunchtime classic in a hearty, creamy risotto.  Fresh baby spinach is the stand-in for the traditional lettuce you would find in a BLT, and it is marvelous.  Smoky bacon, aromatic herbs and vegetables, fresh tomatoes and Arborio rice harmonize beautifully in this toothsome dish.

The versatility of this recipe is especially appealing, served as a side or main dish.  As a side dish, risotto is ideal alongside poached fish, oven roasted chicken, or a vegetable stir-fry.  Select thick-cut smoked bacon and allow for some larger, meaty pieces and you have just kicked dinner up another notch!

It has been a delicious adventure being part of Emeril’s One-Pot Blogger Party the last two weeks cooking my way through Sizzling Skillets, which releases tomorrow.  I hope you’ve received a well-rounded inside look with Cajun Shrimp Stew, Spicy Vegetable Coconut Curry, Turkey Club Casserole, Wok-Seared Duck Salad, Rigatoni with A Beefy Mushroom Gorgonzola Sauce, and now “BTL” Risotto.  You’re going to love having this cookbook in your collection.

Stay tuned … we’ll finish out the week with Tuscan White Bean Soup (full recipe) and Butternut Squash Lasagna with Italian Sausage and Sage.

AND one more giveaway!

Emeril’s Spicy Vegetable Coconut Curry: Main or Side Dish

Spicy Vegetable Coconut Curry

I braved the pouring rain yesterday running errands, which included a stop at Whole Foods for Emeril’s Spicy Vegetable Coconut Curry recipe. Oh, the stories I could tell about what goes on behind these lovely photos (and the stories my family could tell too!).  Sloshing shoes and all, it was worth it!  I love to hear the mmm’s and ooh’s at the dinner table, serving my family satisfying meals is one of my greatest pleasures. Emeril’s recipes have always made that easy, as I’ve followed Emeril Live and gleaned from his website for years.  To say it is a privilege to preview Sizzling Skillets and Other One-Pot Wonders and be part of The Secret Ingredient One-Pot Blogging Party is an understatement—I am having a blast!

Spice preference in our house ranges from “kick-it-all-the-way-up” to “I’ll take milk with that.”  I try to land somewhere in between with a dish like this—keeping some Sriracha near by for some, while avoiding a fire drill for others. The recipe called for seeded fresh chili, but since I could not find fresh I used dried.  There was no way to separate the seeds in the dried chilies, so adjustments were made for that too.  My husband, who likes it kicked-up, mentioned the chilies were “a bit naughty” when tasting a larger piece.  Yes, they certainly get your attention.

Ready to Simmer

Spicy Vegetable Coconut Curry is a lively vegetarian dish with fried tofu incorporating the subtleties of lemongrass and fresh ginger, which complement the red curry.  Instead of using tofu and serving it as a main dish, I served this beautiful kaleidoscope of vegetables as a side dish with rotisserie chicken and cilantro quinoa.  The simmering time enabled me to debone the chicken and fluff the quinoa with the cilantro, so dinner was a snap.  As the recipe suggested, a garnish of peanuts would be fabulous, but I could not pass up the shelled, roasted pistachios at Whole Foods—these smoky, earthy morsels put it over the top.  Drizzle some of the coconut curry sauce over the chicken and BAM! it’s dinnertime!

Main Dish or Side Dish

Click on the Photo for Pre-order Info

The variety of delicious recipes in this one cookbook is so appealing; you’ll go back to it again and again. 

Have you entered to win your own copy? Just click on the link below and follow the instructions.

Emeril’s Sizzling Skillets Giveaway: Enter Here To Win a Free Copy! 

Labor Day Eats: Feature Fridays

Labor Day became a federal holiday 117 years ago, marked by parades and parties recognizing trade and labor organizations.  Today, families enjoy one last vacation before school starts, NFL and college football seasons begin, and backyard parties abound.  If entertaining or creating a dish for a potluck is on the agenda for this three-day weekend, here are a few ideas to get your creative juices flowing.  Instead of featuring just one site this week, there is a whole list—Enjoy!

Menus:

Barbeque Menu – Savoring Today
10 Labor Day Menus – Ezra Pound Cake
Labor Day Gourmet Grilling Party Menu – Recipe Girl


Main Dishes/Meat:

Grilled Thai Ginger-Garlic Pork Chops – Fine Cooking
Grilled Chicken Kebabs with Roasted Red Pepper Dip – Family Fresh Cooking
Sausage Kebabs – Bell’ Alimento
Jamaican Jerk Chicken – Kayotic Kitchen
Pancetta-Gruyere Burger with Grilled Vidalia Onions – Savoring Today
Vegetarian Recipes for Barbecue Season – New York Times

Appetizers & Sides:

Melon & Mint Salad – Shutterbean
Roasted Garlic and Dill White Bean Dip – How Sweet It Is
Roasted Carrots with Goat Cheese – Jungle Frog Cooking
Sauteed Corn with Chile Peppers, Ginger and Garlic – Cinnamon Spice
Grilled Summer Sweet Corn – Simply Sugar & Gluten Free
Romaine Salad with Hatch Chile Dressing – A Communal Table
Goat Cheese Balls with Herbs, Pecans, & Bacon – The Kitchn
Parmesan Rice Crisps with Roasted Tomato Salsa – Gluten-Free Goddess

Desserts:

Brownies for Grown Ups – The 21st Century Housewife’s Kitchen
S’mores Pie – Foodess
Chocolate Caramel Peanut Bites– Sweet Pea’s Kitchen
Limoncello Cheesecake Bites – Bitter Sweet
Rustic Peach & Plum Tart – Eyes Bigger Than My Stomach
Honey Cinnamon Peach Pie – My Kitchen Addiction

July 4th BBQ Menu: A Declaration of Flavor

Before loading the blanket in the car and heading for the annual fireworks and funnel cakes extravaganza, something has to hit the grill for the evening barbecue.  Everyone has a favorite that speaks “July 4th backyard barbecue” to them—pasta salad, watermelon, hamburgers, macaroni salad, baked beans, BBQ pork sandwiches, potato salad, steaks, apple pie, and sweet iced tea—all of it worthy of celebrating independence, American-style.

In case you are looking to add something new to your list of favorites or planning a barbecue of your own for the first time, here are a few recipes to consider.  The beauty of this menu is the timing of it all.  Guests can munch on hummus or salsa while ribs finish in the oven, beans stay warm in the crockpot, and dressed slaw marinates in the fridge. Meanwhile, everyone is enjoying ice-cold Strawberry Lemonade or  Rosé Sangrias as the vegetables and corn finish grilling.

JULY 4th BBQ MENU

Something to Nibble:
Chips & Salsa
Roasted Red Pepper Hummus

The Main Attraction:
Missouri-Style Baby Back Ribs
Baked Beans
Grilled Corn on the Cob
Classic Coleslaw -or- Celery, Apple,  & Fennel Slaw
Grilled Vegetables

Smooth Sipping:
Rosé Sangria with Pineapple & Guava
Strawberry Lemonade

Sweet Endings:
Sliced Watermelon
Chocolate Dipped Fruit
Triple Chocolate Cookies

Roasted Red Pepper Hummus

Recipe adapted from Cooks Illustrated
Yield: 2 cups
6      tablespoons  tahini
1/4     cup  extra-virgin olive oil
14       ounces  chickpeas — drained and rinsed
1/2     whole  red pepper — roasted
1        large  garlic clove — minced
1/2     teaspoon  sea salt
3       tablespoons  lemon juice
2       teaspoons  chopped fresh parsley
pinch of cayenne

Roast red pepper, skin side up, under a broiler until skin blisters and is blackened in spots.  Remove from oven and place pepper in a plastic bag to cool–the steam in the bag will make it easier to remove the skin. Once the pepper has cooled, remove the skin and coarsely chop the pepper. Whisk together tahini and 2 tablespoons oil in small bowl or measuring cup.

Process chickpeas, roasted red peppers, garlic, salt, and cayenne in food processor until chickpeas are almost smooth.  Add lemon juice and tahini, scrape down bowl and continue to process until well incorporated, about 1 minute. With machine running, add oil in steady stream through feed tube; continue to process until hummus is smooth and creamy, about 15 seconds.

Transfer hummus to serving bowl, sprinkle with parsley, cover with plastic wrap; let stand until flavors meld, at least 30 minutes.  Serve with pita chips or rosemary crackers.

Missouri-Style Baby Back Ribs

“Show-Me” barbecue sauce is the perfect sweet-smoky way to bring out the great flavor of tender slow-roasted ribs.
Serves: 4-6
1-2     racks baby back pork ribs (4-5 lbs)
3/4    cup  Lawry’s Mesquite Marinade (optional)
3/4    tablespoon  Italian seasoning
3/4    tablespoon  onion powder
3/4    tablespoon  garlic powder
1      tablespoon  Paul Prudhomme Meat Magic
1      tablespoon  cumin — ground
1/8    cup  Worcestershire sauce
1      teaspoon  freshly ground black pepper
2      bottles  beer — preferable Guinness
1      bottle  Show-Me BBQ Sauce — or your favorite

Grill & Oven Method:
Season ribs with the Italian seasoning, onion powder, garlic powder, Meat Magic, cumin, and black pepper. Wrap tightly in plastic wrap and refrigerate overnight. (The step of seasoning overnight can be skipped if there is a time constraint.) In a charcoal grill, arrange hot coals on one side in the bottom of the grill to create a hot side and a cool side. Grill ribs over coals to sear, rotating to cool side of grill to avoid charring.

Grill for 30-40 minutes to allow meat to pick up smoky flavor. Remove from grill and place on a rack in a roasting pan. Baste with marinade and Worcestershire sauce. Pour beer in the bottom of the pan and cover with a tent of aluminum foil. Bake at 325° for 3 hours or until meat is tender and  loosening from the bone. Uncover, baste with barbecue sauce and bake an additional 5-10 minutes until sauce caramelizes. Transfer to a cutting board and cut ribs between the bones and serve.

Oven Method:
Season ribs with the Italian seasoning, onion powder, garlic powder, Meat Magic, cumin, and black pepper. Wrap tightly in plastic wrap and refrigerate overnight. (The step of seasoning overnight can be skipped if there is a time constraint.) Heat oven to 325°F.

Place ribs in roasting pan and evenly baste seasoned ribs with marinade and Worcestershire sauce. Pour beer in the bottom of the pan and cover with a tent of aluminum foil. Bake at 325° for 3-4 hours or until meat is tender and loosening from the bone. Uncover, baste with barbecue sauce, and bake an additional 5-10 minutes until sauce caramelizes. Transfer to a cutting board and cut ribs between the bones and serve.

NOTES: Ribs can be prepared in advance and frozen. When prepared ahead of time, omit barbecue sauce until ribs are reheated.

Grilled Vegetables

Serves: 4-6
1       medium  zucchini — sliced 1/4″ thick, lengthwise
1       medium  yellow summer squash — sliced 1/4″ thick, lengthwise
2       large  sweet onions — sliced 1/4″ thick, in rings
1        whole  red bell pepper — cut into 2″ pieces
1        whole  yellow bell pepper
1       pound  cherry tomatoes — stems removed
10       cloves  garlic — unpeeled
skewers
salt and pepper
favorite spice such as Italian seasoning, curry, granulated garlic, etc.

Prep vegetables as directed. Skewer peppers together, cherry tomatoes together, and garlic cloves together.

Arrange prepared vegetables and skewers on a rimmed baking sheet and drizzle with olive oil. Sprinkle with salt, pepper, and any favorite spice— Italian seasoning, curry, granulated garlic, etc. (simple salt & pepper works great by itself too).

Let vegetables sit for 10-15 minutes and then grill over med-high heat until just tender and striped with grill marks. Remove each type of vegetable when done and place back on rimmed baking sheet.

Remove skewers from tomatoes, peppers, and garlic.  Remove peel from garlic  and slice squash (roasted garlic should pop right out).  Mix vegetables together in a large serving tray and serve warm.

NOTES: Smaller squash can be halved lengthwise rather than cut into slices. By placing like items on skewers–tomatoes with tomatoes, pepper with peppers, etc.–each one can be removed from the heat when done without leaving other items uncooked. Finished vegetables can be placed in a warm oven until ready to serve.

So, what food says, “July 4th backyard bBQ” to you?

Shared on the following Blog Hops:
The Nourishing Gourmet Pennywise Platter Thursday
Mom Trends Friday Foods
Girlichef Friday Potluck
Real Food Whole Health Fresh Bites Friday
Hearth & Soul Blog Hop
Real Food Whole Health Traditional Tuesdays
The Healthy Home Economist Monday Mania

Beyond Classic Slaw: Test Kitchen Tuesday

Coleslaw is a fresh, crisp, traditional barbecue companion.  As much as I love classic slaw made with cabbage, it is inspiring to find new, creative ways to use the abundance of summer produce available now. In a recent issue of Bon Appétit, there was a variety of beautiful and creative combinations for slaw to accompany any 4th of July barbecue this weekend. It seemed only fitting to post a few for Test Kitchen Tuesday—I know at least one of these will be on our barbecue menu this weekend.

I hope you join me in this delicious adventure!

In the next week or so:

1.  Make the recipe (posted below)
2.  Leave a comment describing your experience, opinion, adjustments, or suggestions.  ♥ If you do focus on altering it to economize, choose healthier ingredients or techniques, make it gluten-free/allergy sensitive, embellish for entertaining, or incorporate into batch/once-a-month cooking, please mention that too.
3.  Subscribe to comments so you can see what others have done.
4.  If you are especially proud of your creation, snap a photo and send it to me at savoringtoday@comcast.net so it can be included in this post or include a link to your site with your comment.

Carrot, Cilantro, and Chile Slaw

Source: http://www.bonappetit.com/recipes/2011/07/carrot-cilantro-and-chile-slaw
Serves: 4-6
12       ounces  carrots (assorted colors) — peeled, julienned (about 4 cups)
2        tablespoons  vegetable oil or grapeseed oil
1        tablespoon  fresh lime juice
1 1/2   teaspoons  sugar
1/2      teaspoon  kosher salt plus more for seasoning
2        jalapeños — stemmed, seeded, minced
1/2      cup (loosely packed) fresh cilantro leaves
3/4     teaspoon  ground coriander
Freshly ground black pepper

Toss carrots, oil, lime juice, sugar, 1/2 tsp. salt, and jalapeños in a large bowl. Let marinate for 15 minutes, tossing occasionally.

Add cilantro and coriander; toss to evenly incorporate. Season to taste with salt  and pepper.

NOTE: Using a combination of red, white, and yellow carrots will make this slaw even more striking.

Candy-Stripe Beet and Carrot Slaw

Source: http://www.bonappetit.com/recipes/2011/07/candy-stripe-beet-and-carrot-slaw
Serves 4-6
1/4    cup plain Greek-style yogurt
1      teaspoon  finely grated orange zest plus 3 tbsp fresh orange juice
1      tablespoon  fresh lemon juice
1      tablespoon  finely chopped fresh dill
5     2″ diameter candy-stripe (Chioggia) beets — peeled, julienned
1      medium  carrot — peeled, julienned
Kosher salt and freshly ground black pepper

Whisk yogurt, orange zest and juice, lemon juice, and dill in a medium bowl. Add beets and carrot and toss to combine. Season to taste with salt and pepper.

Celery, Apple, and Fennel Slaw

Source: http://www.bonappetit.com/recipes/2011/07/celery-apple-and-fennel-slaw
Serves 4-6
3       tablespoons  extra-virgin olive oil
2 1/2  tablespoons  apple cider vinegar
1 1/2   tablespoons  coarsely chopped fresh tarragon
2       teaspoons  fresh lemon juice
1/4     teaspoon  sugar
3       celery stalks — thinly sliced diagonally, plus 1/4 cup loosely packed celery leaves
2       small  fennel bulbs — thinly sliced crosswise, plus 1 tablespoon chopped fennel fronds
1        firm, crisp apple (such as Pink Lady, Gala, or Granny Smith), julienned
Kosher salt and freshly ground black pepper

Whisk first 5 ingredients in a medium bowl. Add celery and celery leaves, thinly sliced fennel and chopped fennel fronds, and apple; toss to coat. Season to taste with salt and pepper.

Caesar Salad: A Tableside Classic

If you’ve had the pleasure of Caesar salad prepared tableside at a restaurant or made fresh for dinner, you already know there is no bottled dressing that compares.  Clinging to crisp Romaine, the lemon, anchovy, and Parmesan anchor bold, rich flavors, the egg’s creaminess is unmatched.  There are always variations, even for the classics—anchovy or no anchovy, egg or no egg, white wine Worcestershire or regular—the delicious part is finding the one that suits you.  This is our favorite Caesar Salad recipe, served as a side or topped with grilled chicken or blackened salmon as a main dish.

Caesar Salad

Serves 6  as a main dish
2         large  heads of romaine lettuce — washed and dried
2         large  garlic cloves — minced
5        small  anchovy fillet — approx 2 tablespoons
2        tablespoons  lemon juice — fresh squeezed
1         egg + 1  egg yolk
1/3       cup  Parmesan cheese — shredded
1 1/2    tablespoons  Dijon mustard
2        teaspoons  Worcestershire sauce
1/4      teaspoon  pepper — freshly ground
1/2       cup  extra virgin olive oil
salt to taste
1         cup  croutons

Chop cleaned and dried lettuce into bite-size pieces. Set aside.

Mix garlic in lemon juice, set aside.  Place anchovies, egg, egg yolk, Parmesan, mustard, Worcestershire sauce, and pepper in a food processor and blend until anchovy is chopped fine. Add lemon juice and garlic; blend until incorporated.

With the processor running, pour in the oil in a slow, steady stream until emulsified and incorporated.  Add salt, to taste.  Chill for at least 15 minutes before dressing salad.

Toss with romaine lettuce and croutons just before serving.  Sprinkle with additional Parmesan and fresh-cracked pepper, as desired.

Grilled Chicken Caesar Salad

A note about raw eggs: There is potential risk of salmonella bacteria occasionally found in raw egg from cracked or improperly washed eggshells. Some versions of this recipe call for briefly cooked coddled eggs or pasteurized eggs. If this is a concern, you can use this method at Baking Bites to pasteurize your eggs at home before using eggs in uncooked egg recipes. Those at greater risk (pregnant or compromised immune system) can omit the egg for a vinaigrette-type Caesar, or use yogurt as a substitute to maintain a creamy texture.

Shared on the following Blog Hops:
The Healthy Home Economist Monday Mania
Hearth & Soul Blog Hop
SS & GF Slightly Indulgent Tuesday
Real Food Whole Health Traditional Tuesdays