Side Dish – Aubrey About Town http://aubreyabouttown.com The going-ons of SF party host & chef, bon vivant, homme du monde, & man-about-town Fri, 04 Jun 2021 22:31:54 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.3 https://i0.wp.com/aubreyabouttown.com/wp-content/uploads/2018/05/cropped-43DD7C41-CD23-44CF-9EC7-C1D81E967BB4.png?fit=32%2C32 Side Dish – Aubrey About Town http://aubreyabouttown.com 32 32 58900657 Creamy Garlicky Pecorino & Parsley Noodles http://aubreyabouttown.com/recipe/creamy-garlicky-pecorino-parsley-noodles/ http://aubreyabouttown.com/recipe/creamy-garlicky-pecorino-parsley-noodles/#respond Fri, 04 Jun 2021 03:42:58 +0000 http://aubreyabouttown.com/?post_type=recipe&p=3840 A quick and easy side that hits all the comfort food goodness. Pairs great with most meats, and is a perfect midweek dinner side dish. 

  • Mince garlic and parsley
  • Drain egg noodles
  • Add reserved pasta water, the starch thickens the sauce
  • Add heavy whipping cream
  • Freshly ground black pepper
  • Add finely grated pecorino romano
  • Add minced parsley
  • Stir gently, trying not to break the pasta
  • Reserve a cup of starchy pasta water
Creamy Garlicky Pecorino & Parsley Noodles
A perfect accompaniment to roast chicken , steak, beef and pork roasts, and lamb chops.
Servings6-8 servings
Prep Time10 mins
Cook Time15 mins
Ingredients
Instructions
  1. Fill a 6-quart pasta/stock pot 3/4 full of water, place over MED-HIGH heat, add 2 tbsp kosher salt, and bring to a boil.
  2. Add wide egg noodles, and boil about 7 minutes, or until ‘al dente’, and a tad firm.
  3. Reserve 1 cup of the pasta water, and set aside. Drain pasta, then return to the pot.
  4. Lower the heat to MED-LOW.
  5. Stir in the finely minced garlic, and the butter into the hot pasta until the butter has melted.
  6. Add the 1 cup of reserved pasta water, heavy whipping cream, and the ground black pepper, stir to combine.
  7. Gently stirring occasionally, simmer 5 minutes longer until the sauce begins to thicken. Add the pecorino cheese and parsley, gently stir as not to break the noodles.
  8. Cover, and turn off heat.
  9. Let sit covered for 5-10 minutes, or until the noodles have absorbed most of the sauce.
  10. Stir before serving.
]]> http://aubreyabouttown.com/recipe/creamy-garlicky-pecorino-parsley-noodles/feed/ 0 3840 Tabbouleh http://aubreyabouttown.com/recipe/tabbouleh/ http://aubreyabouttown.com/recipe/tabbouleh/#respond Fri, 08 Jan 2021 10:43:43 +0000 http://aubreyabouttown.com/?post_type=recipe&p=3444 This classic Lebanese parsley & bulgar salad has been enjoyed throughout the Middle East since the Middle Ages. With its refreshing and zesty taste, it remains a favorite today, and is now enjoyed around the world. 

  • Soaking bulgar, Minced vegetables
  • Making a garlic & salt paste
Tabbouleh
Tabbouleh is the perfect accompaniment to richly seasoned & grilled meats, like lamb, mutton, kefte (kofta) and chicken. Or as a side to your favorite sandwich. Add bay shrimp or crabmeat for an outstanding stand alone seafood salad (see Notes below.)
Servings12 servings
Prep Time15 mins
Cook Time35 mins
Passive Time1 hour
Ingredients
Instructions
To Prepare Tabbouleh
  1. Boil 6 cups water with 1 tsp sea salt.
  2. While the salted water comes to a boil, rinse red bulgar with cold water 5 times, or until water runs clear. To rinse, place bulgar in a medium-sized bowl, place under faucet, and cover with water, stir bulgar through water, slowly pour water out, leaving bulgar at the bottom of the bowl, repeat 4 more times, or until water runs clear. Leave rinsed bulgar in bowl, set aside until the water has come to a boil.
  3. Pour boiling water over rinsed bulgar, stir to distribute, cover bowl with a plate or plastic wrap, and let sit 35 minutes.
  4. In the meantime, prepare the Tabbouleh Dressing, and prep the vegetables - dice the cucumber, tomato, and onion, and slice the scallions. Add to a large bowl, and set aside.
  5. In the bowl of a food processor, pulse the curly-leaf parsley and fresh mint for 30 seconds to a semi-course mince, add to the diced vegetables, toss with Tabbouleh Dressing.
  6. Strain cooked bulgar through a fine sieve, pressing with clean hands or a large wooden spoon, add strained bulgar to the parsley-vegetable mixture. Toss well to distribute.
  7. Cover tabbouleh with plastic wrap, and refrigerate for at least 1 hour (up to 24 hours) to marinate. Serve chilled or room temperature.
Prepare Tabbouleh Dressing
  1. Peel and chop 2 cloves of garlic, top with 1/2 teaspoon salt. In a back and forth motion against the flat side of a kitchen knife, rub garlic and salt into a paste, add to a small bowl. Mix in lemon juice, olive oil, and ground black pepper, mix well.
  2. Pour over prepared vegetables as stated in Step 5 in the Prepare Tabbouleh instructions above.
Recipe Notes

Red Bulgar (burghul) is made from the cracked parboiled groats of durum wheat, and is often used in Middle Eastern cuisine, and can be found in Middle Eastern markets, specialty stores, and online. I use Ziyad brand ‘Red Burghul Medium #2’. You may find it HERE.


Tabbouleh Seafood Salad

For a delicious seafood salad:

Prepare Tabbouleh recipe above.

Fold in 2 large cubed (and slightly firm) avocados, 1/2 lb. tiny cooked bay shrimps, 1/2 lb. cooked lump crabmeat, 1/3 lb. cooked & shelled mussels. (All available at the fish counter), toss and serve over whole butter or iceberg lettuce leaves. Serves 12.

]]> http://aubreyabouttown.com/recipe/tabbouleh/feed/ 0 3444 Aubrey’s ‘San Francisco Style’ Barbary Coast Sourdough & Oyster Stuffing http://aubreyabouttown.com/recipe/aubreys-san-francisco-style-barbary-coast-sourdough-oyster-stuffing/ http://aubreyabouttown.com/recipe/aubreys-san-francisco-style-barbary-coast-sourdough-oyster-stuffing/#respond Wed, 25 Nov 2020 05:26:52 +0000 http://aubreyabouttown.com/?post_type=recipe&p=3196 As a native San Franciscan, I’m proud of the local delicacies that the San Francisco Bay Area has to offer. From the best Chinese food, Dungeness crab, Pacific Ocean oysters, and of course, sourdough bread, just to name a few. And this stuffing highlights two of these local delights wonderfully

The “Barbary Coast” was a nine block area of San Francisco, in-between the Financial District, Jackson Square, and North Beach neighborhoods, and was centered on a three-block stretch of Pacific Street (now Pacific Avenue), between Montgomery and Stockton Streets, and my residence is right-smack in the middle! Known to be a colorful neighborhood, full of jazz clubs, gambling, and lawlessness, I couldn’t think of a better name…so my “Barbary Coast Sourdough & Oyster Stuffing” was born, and I’ve been serving it for years, and I’m delighted to share it with you.

Aubrey’s ‘San Francisco Style’ Barbary Coast Sourdough & Oyster Stuffing
This recipe is also delicious with lump crabmeat as an addition or substitution for oysters.
Servings15-20 servings
Prep Time20 mins
Cook Time45 mins
Passive Time1 hour
Ingredients
Instructions
  1. Preheat oven to 360 degrees.
  2. Cut the sliced sourdough bread into 1/2 inch cubes by stacking three slices of bread at a time and slicing lengthwise, then across.
  3. Place cubed bread onto two 1/2 sheet pans, drizzle with olive oil, and toss to coat.
  4. Bake for 10 minutes.
  5. Rotate sheet pans, toss bread cubes, and bake for an additional 10 minutes or until lightly golden in colour, and crisp.
  6. Remove from oven, and allow to cool in the pans completely - giving them a toss now and then.
  7. Transfer toasted bread cubes to a very large bowl, add chopped parsley. Set aside.
  8. Heat a large skillet on MED-HIGH, add cubed bacon.
  9. Render fat from bacon, until bacon is just cooked and is golden brown.
  10. Drain, all but 2 tablespoons of the bacon fat.
  11. Add chopped onions and chopped celery to the cooked bacon and reserved bacon fat, sauté until onions turn translucent.
  12. To the onion-bacon mixture, add dried & fresh sage, dried & fresh thyme, ground black pepper, chicken bouillon, granulated garlic, and salt. Mic to combine.
  13. Add the chicken stock, dried cranberries, and dried apricots.
  14. Turn heat down to MED and allow to simmer 15 minutes, or until the dried cranberries plump up.
  15. Add 8 ounces butter, stir until butter has melted.
  16. Remove oysters from packing liquid (oyster liquor), and pat to dry with paper towels - patting off as much moisture as possible. Add oyster liquor to the chicken stock mixture.
  17. Salt & pepper the oysters with the 1/4 tsps of salt & pepper. Dredge seasoned oysters in all-purpose flour to evenly coat, shaking off any excess.
  18. Preheat a small skillet to MED-HIGH heat.
  19. Add olive oil, then oysters, being sure they’re spaced apart.
  20. Brown oysters for 2 minutes per side, or until they just begin to turn golden brown. Transfer to a plate to cool enough to handle (5 mins).
  21. Select 2 or 3 nice oysters, set aside for garnish. Rough chop remaining oysters. Set aside.
  22. Slowly mix chicken stock mixture into toasted bread cubes, fold in until the bread cubes have absorbed the stock.
  23. Cover bowl of stuffing with plastic wrap or aluminum foil, and allow to rest 10 minutes to absorb completely.
  24. Fold in chopped oysters.
  25. Butter the bottom and sides of a large casserole dish or a 13”x9”x2” pan. Evenly distribute stuffing in buttered casserole dish, cover with foil - poking one vent hole in top. The stuffing can be kept this way for two up to two days prior to the next step.
  26. In a 325 degree oven, bake stuffing for 20 minutes. The top should begin to brown.
  27. Garnish with additional whole sage leaves (as pictured) or parsley sprigs, and with the reserved oyster in the middle to denote the oyster stuffing.
  28. Serves 15.
]]> http://aubreyabouttown.com/recipe/aubreys-san-francisco-style-barbary-coast-sourdough-oyster-stuffing/feed/ 0 3196 Classic Sides: Roasted Garlic Mashed Potatoes http://aubreyabouttown.com/recipe/classic-sides-roasted-garlic-mashed-potatoes/ http://aubreyabouttown.com/recipe/classic-sides-roasted-garlic-mashed-potatoes/#respond Thu, 11 Jun 2020 06:50:26 +0000 http://aubreyabouttown.com/?post_type=recipe&p=2736 A quintessential side to prime rib roasts, this classic is the perfect accompaniment to roast chicken, turkey, steaks & chops, and a favorite of mine for braised short rib. 

Roasted Garlic Mashed Potatoes
Servings4-6 servings
Prep Time10 mins
Cook Time35 mins
Ingredients
Instructions
  1. Preheat oven to 350 degrees.
  2. Cut the top thirds from the heads of garlic to expose the inner cloves.
  3. Drizzle olive olive over garlic heads, sprinkle with 1/2 tsp kosher salt.
  4. Roast in preheated 350 degrees oven for 30 minutes, or until golden brown, basting with the olive oil collected in the bottom of the baking dish every so often.
  5. Remove from oven. Allowing to cool completely. Continue to spoon the oil over garlic until most has absorbed into the heads of garlic. Cool completely.
  6. From the roots, gently squeeze roasted garlic cloves & oil from the garlic heads into a small bowl.
  7. Add 1/2 tsp kosher salt.
  8. With the back of a fork, smash roasted garlic with oil until it’s the consistency of smashed banana.
  9. Melt butter in a microwave oven for 40 seconds or in a small saucepan over low-heat.
  10. Add melted butter to smashed garlic, blend until combined. It should be smooth with some bits of garlic. Set aside
  11. In a 4 quart saucepan, cover peeled & cubed (1/2 inch cubes) potatoes with water. Add 1 tbsp kosher salt.
  12. Bring to a gentle boil over MED-HIGH heat. Continue to boil for 15-20 minutes or until a fork effortlessly breaks apart potato.
  13. Strain immediately.
  14. Transfer back to pot, and allow to sit uncovered for 3 minutes to dry the potatoes further.
  15. Heat heavy whipping cream in a microwave oven for 50-60 seconds or in a small saucepan over low-heat until very hot but not boiling.
  16. Transfer cooked potatoes to a large mixing bowl.
  17. Add 1/4 cup hot heavy whipping cream.
  18. Mash with a potato masher to break apart potato.
  19. Add roasted garlic butter and remaining 1/4 cup hot cream.
  20. Whisk until smooth or desired consistency
  21. Cover bowl with plastic wrap, place over a hot bain-marie (water bath) to keep hot until ready to serve. Serves 4-6.
]]> http://aubreyabouttown.com/recipe/classic-sides-roasted-garlic-mashed-potatoes/feed/ 0 2736 Ethiopian Ginger Rice http://aubreyabouttown.com/recipe/ethiopian-ginger-rice/ http://aubreyabouttown.com/recipe/ethiopian-ginger-rice/#respond Fri, 05 Jun 2020 08:46:06 +0000 http://aubreyabouttown.com/?post_type=recipe&p=2701

Ethiopian Ginger Rice
This recipe evokes fond childhood memories. A beautifully savory rice, with a punch of warm and soothing ginger with elegant simplicity that pairs wonderfully with roasted chicken or pork.
Ingredients
Instructions
  1. Rinse and slightly peel one large finger of ginger, about the size of your thumb.
  2. Grate ginger on a microplane or box grater. Reserve the last part of the stub, mince coarsely. Set both minced and grated ginger aside.
  3. In a large skillet over MED-HIGH heat, melt butter with olive oil.
  4. Add rice, stir to coat.
  5. Stirring frequently, toast rice until opaque and almond in colour.
  6. Stir in water; chicken bouillon, and grated ginger.
  7. Bring just to a boil, cover with lid, and turn heat down to LOW.
  8. Steam covered on LOW 20 mins. Remove from heat. Let sit 5 minutes.
  9. Lightly fluff with fork. Serves 4 as a side.
]]> http://aubreyabouttown.com/recipe/ethiopian-ginger-rice/feed/ 0 2701 Onion Rice http://aubreyabouttown.com/recipe/onion-rice/ http://aubreyabouttown.com/recipe/onion-rice/#respond Wed, 27 May 2020 05:41:42 +0000 http://aubreyabouttown.com/?post_type=recipe&p=2649 Probably one of the most versatile recipes you can have in your playbook. Fluffy & savory – It’s simplicity makes for a perfect rice dish that pairs with nearly everything it’s served with. From on it’s own, a base for fried rice or stuffing, a side to curries, stews, and beans to succotash. And a quick accompaniment to chicken, pork, lamb, beef, and game. Gravy on top?…Comforting.

Onion Rice
Ingredients
Instructions
  1. In a large skillet over MED-HIGH heat, melt butter with olive oil.
  2. Stir in rice to coat with butter & oil. Stirring constantly, slightly toast rice until rice begins to turn opaque and butter begins to turn golden brown.
  3. Stir in water and bouillon, bring to a boil.
  4. Cover with lid, lower heat to LOW.
  5. Simmer on LOW for 15 minutes until most liquid has been absorbed.
  6. Lift lid, quickly sprinkle minced onion evenly over the top of the rice, and cover immediately (do not stir).
  7. Continue to cook covered on LOW for 8 minutes. Shut off heat, let sit until ready to serve.
  8. Fluff with fork before serving. Serves 4.
]]> http://aubreyabouttown.com/recipe/onion-rice/feed/ 0 2649 Scrumptious Side: Gruyère Potato au Gratin http://aubreyabouttown.com/recipe/scrumptious-side-gruyere-potato-au-gratin/ http://aubreyabouttown.com/recipe/scrumptious-side-gruyere-potato-au-gratin/#respond Mon, 25 May 2020 11:16:03 +0000 http://aubreyabouttown.com/?post_type=recipe&p=2533

Gruyère Potato au Gratin
Servings6 servings
Prep Time15 mins
Cook Time60 mins
Passive Time1 hour
Ingredients
Instructions
  1. Preheat oven to 350 degrees.
  2. Grease a 8”x8-inch square baking dish or 2-1/2 quart gratiné dish, place on a foil-lined sheet pan. Set aside.
  3. Wash & peel potatoes. With a mandoline, or sharp knife, thinly slice potatoes (approximately 1/8 inch thick in thickness).
  4. Combine heavy cream and flour, mix well.
  5. Arrange one layer of sliced potatoes in baking dish, overlapping slices in a ‘scallop’ pattern.
  6. Sprinkle layer with 1/2 tsp dried thyme, 1/2 tsp kosher salt, 1/4 tsp ground black pepper, and 1 cup shredded gruyère.
  7. Repeat layers twice for three layers. Finish the fourth (top) layer with just potatoes (use the nicest slices for top layer.
  8. Slowly pour cream & flour mixture evenly over the top.
  9. Tightly cover with aluminum foil, poke three small vent holes in foil.
  10. Bake covered for 50 minutes.
  11. Carefully remove aluminum foil. Evenly top with 1 cup shredded gruyère. Return to 350 degree oven and continue to bake until the gratin top is bubbly and golden brown - about 15 minutes.
  12. Remove from oven, and allow to rest for 45 minutes for liquids to distribute and absorb into potatoes, making them easier to slice. Serves 6.
]]> http://aubreyabouttown.com/recipe/scrumptious-side-gruyere-potato-au-gratin/feed/ 0 2533 Steamed Artichokes with Curry Aïoli http://aubreyabouttown.com/recipe/steamed-artichokes-with-curry-aioli/ http://aubreyabouttown.com/recipe/steamed-artichokes-with-curry-aioli/#respond Mon, 25 May 2020 09:44:05 +0000 http://aubreyabouttown.com/?post_type=recipe&p=2500 Served hot or chilled, Steamed Artichokes with this zesty Curry Aïoli to accompany is how I’ve enjoying this delicious thistle for as long as I can remember, and I haven’t eaten one without it for just as long.

Steamed Artichokes with Curry Aïoli
Ingredients
Curry Aïoli:
Steamed Artichokes:
Instructions
Prepare Curry Aïoli
  1. Combine ALL ingredients in a small bowl, whisk until smooth.
  2. Refrigerate for at least 1 hour (or overnight) to thicken and to allow the dried spices to reconstitute. (As not to have gritty texture.) Keeps refrigerated for 10 days.
Prepare Steamed Artichokes
  1. With a sharp serrated knife, cut the top 1-inch off artichokes. Cut off stems to the base. Pull off any brown, blemished and split leaves.
  2. Place trimmed artichokes into a 6-quart stock pot. Fill with water.
  3. Add lemon juice and salt.
  4. On MED-HIGH heat, bring to a boil, cover with lid.
  5. Lower heat to medium, gently boil covered for 25-30 minutes, or until the heart (base) is tender when pressed with your finger.
  6. With a pair of tongs, carefully remove artichokes from water. Place upside down onto a large plate to drain. Serve hot, or allow to come to room temperature, or chill. Serve with Curry Aïoli on the side for dipping.
Recipe Notes

Curry Aïoli

Curry Aïoli

]]> http://aubreyabouttown.com/recipe/steamed-artichokes-with-curry-aioli/feed/ 0 2500 Browned Butter Pinoli & Currant Rice http://aubreyabouttown.com/recipe/browned-butter-pinoli-currant-rice/ http://aubreyabouttown.com/recipe/browned-butter-pinoli-currant-rice/#respond Wed, 20 May 2020 08:39:13 +0000 http://aubreyabouttown.com/?post_type=recipe&p=2338 The toasty richness of brown butter takes basic white rice to another level, with sweet & tart currants and acidic bright bursts of tomato to make the perfect accompaniment to your next roast pork or chicken dinner. Serves 4.

Browned Butter Pinoli & Currant Rice
Servings4 servings
Prep Time5 mins
Cook Time20 mins
Ingredients
Instructions
  1. In a shallow saucepan or skillet stirring constantly over medium-high heat, toast butter and pinoli nuts until both are a medium chestnut-brown in colour.
  2. Immediately add rice, chicken stock, dried currants, and minced shallots. Bring to a simmer, then cover with lid, turn heat down to low. Continue to simmer covered for 10 mins.
  3. Stir in chicken bouillon and turmeric. Cover and simmer on low for 10 mins more.
  4. Add chopped tomato, and immediately cover with lid (do not stir). Let sit covered for 5 mins to heat through tomato, or until ready to serve.
  5. Fluff with fork and serve. Serves 4.
]]> http://aubreyabouttown.com/recipe/browned-butter-pinoli-currant-rice/feed/ 0 2338 Lebanese Rice Pilaf http://aubreyabouttown.com/recipe/lebanese-rice-pilaf/ http://aubreyabouttown.com/recipe/lebanese-rice-pilaf/#respond Mon, 18 May 2020 09:04:36 +0000 http://aubreyabouttown.com/?post_type=recipe&p=2261 Growing up, I fondly remember helping out Marilyn Habib, our church director at St. Nicholas Greek Orthodox Church in San Francisco where she also was the head chef in their banquet kitchen.
There are two recipes I’ve carried close to my heart from her, my Hummus, and this, Marilyn’s Lebanese Rice Pilaf. This rice was used to accompany her baked chicken, which was often served at wedding receptions in the church’s reception hall.

Lebanese Rice Pilaf
Servings4 servings
Cook Time20 mins
Ingredients
Instructions
  1. In a small skillet, over medium-high heat, and stirring constantly, brown capellini pasta in olive oil until it reaches chestnut in colour.
  2. Add remaining ingredients, stir.
  3. Bring just to a boil, stir, cover with lid, and turn heat to low.
  4. Cook on low for 15 minutes then turn off heat.
  5. Allow to continue to steam (covered) for 10 minutes in residual heat.
  6. Fluff with fork and serve. Serves 4.
]]> http://aubreyabouttown.com/recipe/lebanese-rice-pilaf/feed/ 0 2261