Country Spoon

Garden to Table in Cayuga County

Category: Side Dishes

Provencal Bacon Wrapped Potatoes

When life starts moving, it moves! I am still here… just busily planning our wedding and we are also very excited to say we are buying a house!  Try these simple bacon wrapped potatoes that are quick to make and elegant for any meal.  Happy Spring everyone… Finally!

Provencal Bacon Wrapped Potatoes:

6  large white potatoes – cut into 1 inch wedges

1   1/2 t. herbs de provence

1 T. garlic infused olive oil

1/2 t. salt

1 t. freshly cracked black pepper

1/2 pound center cut bacon sliced, cut in half

 

Preheat oven to 425. Combine potato wedges, herbs de provence, olive oil, salt and pepper in a medium bowl. You can make the garlic infused olive oil by heating regular olive oil with 1 clove of minced garlic and let it sit. Cut bacon slices in half and wrap each potato wedge with bacon and place on a foil lined cookie sheet. Roast in the middle of the oven for about 25 minutes. You may have to pour off some of the bacon fat half way through roasting. Remove from oven and drain on paper towels.  Serve while warm. The potatoes will be very tender and flavorful!

Bacon Roasted Brussels

Everything is better with bacon – even Brussel sprouts!  If you think you do not like these little baby cabbages, try this recipe and it will change your taste buds for sure.  Bacon roasted Brussels is a great holiday side dish too with just 3 simple ingredients… Happy Thanksgiving to all! 

Bacon Roasted Brussels:

5 – 6 c. tender Brussel sprouts

6 strips of bacon

1/4 t. fresh black pepper

Preheat oven to 375. Line a baking sheet with aluminum foil. Rinse Brussel sprouts and remove any damaged leaves. Chop off any thick stems and cut larger sprouts in half. Place all sprouts in a bowl and set aside. In a heavy skillet, fry bacon until crisp. Drain bacon on paper towels, reserving 1 – 2 T. bacon drippings from pan.  Combine bacon drippings and freshly cracked black pepper with Brussel sprouts and spread out on baking sheet.  Roast in oven for 25 minutes.  Crumble bacon and add to sprouts.  Roast for an additional 5 minutes.  Serve immediately.

 

Sea Salted Carrot Fries

As the cold settles in… comfort food is devoured.  Curb your cravings with these healthy and irresistible “fries” baked with just a drizzle of olive oil and sprinkled with sea salt. 

Sea Salted Carrot Fries:

5 or 6 large carrots

1 T. olive oil

1 t. fine sea salt

Preheat oven to 425.  Start by slicing each carrot in half, then in quarters.  You may want to divide the quarter slices once more if the carrots are larger. Chop each slice in half to make sticks.  Combine carrot sticks, olive oil and sea salt in a bowl and toss to coat.  Line a baking sheet with parchment paper and lay out carrot sticks evenly so that each stick is laying on the parchment paper.  Bake at 425 for 25 – 30 minutes or until the tips of the carrots start to brown.  Serve immediately with addition sea salt if desired.

Broccoli Soup

As your garden dies down, broccoli still strives on through the frost.  Enjoy the last of your harvest with this simple and healthy soup and gear up for the cold season… its going to be a long one!

Broccoli Soup:

5-6 small heads of broccoli – cut into florets

2 medium yellow onions – roughly chopped

2 cloves of garlic – minced

2 T. butter

1  14.5 oz. can of chicken broth

salt

pepper

pecorino romano cheese

 

In a large dutch oven melt butter over medium heat.  Add onions and garlic and saute until fragrant and just starting to caramelize.  Add broccoli florets, chicken broth, salt and pepper to taste.  Bring back to simmer and let cook, stirring occasionally until the broccoli is tender, about 8 minutes.  Transfer broccoli and broth to a large food processor.  Pulse until smooth and well combined.  Serve immediately topped with freshly grated pecorino romano cheese, or pour back into dutch oven and slowly simmer until ready to serve.  This is also great with some garlic toasts or french bread.

 

Oven Roasted Tomatoes

Now that the temperature has cooled down a bit… turn on the heat in your oven! Tomatoes, garlic and onions truly come to the perfect melody of flavors roasting at high heat.  Sprinkle with some fresh basil and serve with warm crusty bread and devour the last taste of summer! This recipe is a great way to use up some of your crop and it will freeze well too. 

Oven Roasted Tomatoes:

10 – 15 plum tomatoes (I prefer San Marzanos)

2 small yellow onions – thinly sliced

4 -5 large garlic cloves – smashed

1/2 t. sea salt

1/4 t. freshly cracked black pepper

good olive oil

fresh basil

 

Preheat oven to 500.  Line a cookie sheet with foil.  Slice onions and smash garlic – set aside.  Half or quarter tomatoes, depending on size, and lay on lined cookie sheet. Add onions and garlic to tomatoes and drizzle with olive oil – Just a light coating will do Sprinkle tomatoes, onions and garlic with salt and pepper.  Roast in preheated oven for about 1 hour, turning once or twice.  The edges will begin to brown.  Remove tomato mixture from oven.  Let cool slightly and top with freshly torn basil to taste.  Serve with warm crusty bread, hot fresh pasta or enjoy with some grilled chicken. 

Simply Sauteed Green Beans

When summer starts to roll and it really rolls and so does the produce in the garden! For a quick side to any meal, try these super easy crisp green beans sauteed with lots of garlic.  This is the best fresh way to enjoy the green bean bounty without overheating the kitchen!

Simply Sauteed Green Beans:

1 medium colander of green beans – stem end removed

4 cloves of garlic – minced

1 T. butter

2 T. olive oil

1/4 c. water

1 T. fresh chives – chopped

salt

freshly cracked black pepper

 

In a large skillet over medium heat, melt butter and olive oil until slightly bubbling. Add the minced garlic and saute for 2 minutes, stirring several times. Add the green beans and fold to coat with garlic, olive oil and butter mixture.  Cover skillet and let cook for about 2 minutes. Remove lid and stir in 1/4 c. of water and freshly chopped chives. This will de glaze the skillet and help the beans steam a little. Cover and let cook for about 3 more minutes, stirring if desired. Remove from heat and season with salt and freshly cracked black pepper to taste.  Pour green beans onto a platter and serve immediately or at room temperate.  I like to grow colored “green” pole beans… it makes for a fun visual variation.  Although, when cooked, the purple pole beans turn green!

Stuffed & Grilled Portobello Mushrooms

When the weather starts to warm up, there is nothing better than grilling. Try these stuffed portobello caps on the grill loaded with fresh asparagus, roasted tomatoes and goat cheese for something new and fun.

Stuffed & Grilled Portobello Mushrooms:

4-5  medium portobello mushroom caps – stems removed

1 c. herb marinated roasted tomatoes – drained and roughly chopped

1 c. fresh tender asparagus – chopped

Spanish goat cheese – thinly sliced

olive oil

Preheat grill to medium high heat.  Remove stems from portobello mushroom caps and clean with a damp paper towel.  Brush caps with olive oil and place upside down on a tray.  Mix roasted tomatoes (I find these on the olive bar) with asparagus and spoon into mushroom caps.  Top each mushroom with a slice or two of cheese – be sure to tuck each slice of cheese under the edge of the caps to prevent melting into the grill.  Place caps on hot grill. Mushrooms will be done when the cheese is bubbling and starting to brown – between 10 and 15 minutes.  Serve with couscous or crusty bread. Enjoy!