Tag Archives | Side Dish


Cooking Classics: Crispy Baked Potato Wedges

Cooking Classics The Technique Crispy Baked Potato Wedges Crispy Baked Potato Wedges may be prepared any night of the week for a comforting side dish ideal to serve with a variety of beef cuts ranging from Eye Of Round Beef Roast, Beef Chuck Shoulder, New York Strip Steak, Top Sirloin Steak & Ribeye Steak. Accompany […]

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The Basics: How To Grate Carrots

Cooking & Baking Essentials The Technique  How To Grate Carrots  Carrots may be added to all sorts of cakes, muffins, soups & salads not only offering good texture or crunch but sound nutritional value, too. Most cake applications call for a fair amount of them to be used so it’s smart in invest in a […]

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Cooking Classics: Ginger-Lemon Glazed Carrots

Cooking Classics The Technique Ginger-Lemon Glazed Carrots Glazed carrots have long been a side dish favorite & everyone should know the proper method for which to prepare them. They pair beautifully with main dish entrees such as Fresh Herb Flank Steak, Grilled Chicken or pork tenderloin & sides including Sautéed Spinach, Classic Mashed Potatoes & more. Ginger-Lemon Glazed Carrots […]

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The Basics: Fresh Ginger Root

Cooking & Baking Essentials The Technique Fresh Ginger Root Freshly grated ginger or Zingibar officinale is an herbaceous perennial that may be used in a variety of ways from adding wonderful flavor to baked goods & sweets to elevating soups, sides & main dish entrees. Although it does flower, it is the rhizome that may be peeled […]

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Cooking Classics: Sautéed Spinach

Cooking Classics The Technique Sautéed Spinach In less than two minutes, you can have a delicious side dish ready to accompany Fresh Herb Flank Steak, Pan-Seared Rosemary-Garlic Ribeyes Steaks & Pan-Seared New York Strip Steaks. Sautéed Spinach With Shallots & Lemon depends on a small amount of fat & a hot sauté pan to get […]

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The Basics: How To Grill Outdoors

Cooking Essentials The Profile How To Grill Outdoors Grilling outdoors can be classified under three different cooking methods: direct heat, indirect heat & two zone cooking. Direct heat is used by placing foods directly over the flame. Think broiling except the fire is located under the food & not over it. As a rule of thumb, […]

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The Basics: Shallots

Cooking Classics The Technique Shallots Shallots are closely related to onions, leeks & garlic & may be identified by their small oval shape. Although originally classified under the species Allium ascalonicum, they are now referred to simply as A cepa & grow in bulbs. Shallots are highly prized in fine cuisine for their ability to offer sharp […]

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Spring Entertaining: Lemon-Dill Pasta With Shallots & Parmesan

Spring Entertaining Southern Socials Lemon-Dill Pasta With Shallots & Parmesan Lemon-Dill Pasta With Shallots & Parmesan is a recipe that may be prepared at a moments notice either for a weeknight meal or when entertaining is planned. Although mini penne pasta is featured, most any short, tubular shape may be used. Fresh herbs, a smattering […]

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