Side Dishes Archives | GFF Magazine

Garlicky Roasted Green Beans Recipe

Erika — Sun, 24 Nov 2024 08:48:16 +0000

Easily scaled up to feed crowds and rewarmed right before serving, these simple beans from Tara Brooke maintain a little crunch and easily accompany a variety of main courses. This gluten free vegetable side dish is sure to be a favorite.

Garlicky Roasted Green Beans Recipe

Servings

Author Tara Brooke

Ingredients

1 pound green beans, dried and trimmed
2 tablespoons olive oil
3/4 teaspoon kosher salt
2 cloves garlic, minced

Instructions

Place all the ingredients in a ziplock plastic bag or covered container and let marinate for 1 hour.
Preheat the oven to 400°F. Spread the green beans in one layer on a large rimmed baking sheet. Roast for 12 minutes, stirring halfway through. Serve.

Photography Craig Lee

Kabocha Squash Soufflé

Erika — Sat, 23 Nov 2024 20:46:00 +0000

Sometimes called “Japanese pumpkin,” kabocha is a hardy winter squash with low water content and a tough exterior protecting fragrant and sweet deep-orange flesh. You can usually find it at produce markets, but for this savory gluten-free soufflé you can substitute Hubbard, pumpkin, or butternut squash. Be sure to drain the pumpkin or squash puree in a cheesecloth- or paper towel–lined strainer for 30 minutes before using.

Kabocha Squash Soufflé

Servings

Calories 247kcal

Author Harriet Trezevant

Ingredients

1-1/2 cups whole milk
2 sprigs fresh thyme
3 1/2-inch slices white onion
2 whole cloves
3 tablespoons unsalted butter, plus more for greasing
1/4 cup finely grated Parmesan cheese
1 cup Roasted, Pureed Kabocha Squash (recipe below), drained at least 30 minutes
Kosher salt and freshly ground pepper
3 tablespoons white rice flour
4 egg yolks
1 cup grated Gruyère cheese
1/2 teaspoon ground sage, or 1 teaspoon minced fresh sage leaves
6 egg whites, at room temperature

Instructions

In a small saucepan, bring the milk, thyme, onion, and cloves to a simmer. Turn off the heat and let steep for 15 minutes
Butter a 12-cup gratin dish or a 10-cup soufflé dish, which is traditionally deeper (a wider dish will rise less but will cook faster). Sprinkle the Parmesan along the inner sides of the dish.
Place the drained squash in a large bowl. Season to taste with salt and pepper, being aware that the Gruyère will also add saltiness. Set aside.
Preheat the oven to 400°F. In a small saucepan over low heat, melt the butter, making sure it doesn’t brown. Whisk in the rice flour and cook over medium-low heat, stirring often, until the mixture begins to turn golden brown.
Strain the milk, discarding the solids, whisk into the flour mixture, and cook, stirring constantly, until the mixture just begins to thicken, about 1 minute. Pour into the bowl of squash and mix well. Slowly add the egg yolks, two at a time, stirring constantly. Add the Gruyère and sage and mix well.
In the bowl of a stand mixer with a whisk attachment or by hand, whisk the egg whites with a pinch of salt until stiff peaks form. Gently fold into the squash mixture in thirds, making sure the whites are fully incorporated and no white streaks remain. Pour into the prepared dish.
Place the dish in the center of the oven, immediately lower the temperature to 375°F, and bake until the soufflé is golden brown on top and firm around the sides, about 30 minutes.
If you want a more solid center or you’re using a deeper dish, bake for about 5 minutes longer. Try to keep the oven door closed to allow the soufflé to rise to its full potential. Serve immediately.

Nutrition

Roasted, Pureed Kabocha Squash

MAKES ABOUT 3 CUPS Along with soufflés, this squash is great in soups, cakes, and pies and makes excellent baby food, too.

Ingredients

1 medium kabocha squash (about 3 pounds)
Safflower oil or canola oil

Instructions

Preheat the oven to 375°F. Cut the squash in half lengthwise and scoop out the seeds and stringy flesh. Lightly brush the cut sides with oil, place cutside down on a rimmed baking sheet, and roast until the flesh is soft and easily pierced with a fork, about 45 minutes. Let rest on the baking sheet until cool enough to handle. Using a metal soupspoon, scoop out the flesh and place it in a food processor. Puree until completely smooth.
To use the puree in the Kabocha Squash Soufflé, drain the pureed squash in a cheesecloth- or paper towel–lined colander or a very fine mesh strainer for at least 30 minutes and up to 1 hour to release excess liquid before using.

Photography Zoe Armbruster and Blaise Gargadennec

Gluten-Free Falafel with Mediterranean Pear Relish

Erika — Tue, 02 Jan 2024 21:29:27 +0000

Served on their own, or as a flavorful starter to any meal, gluten free falafel is crunchy, satisfying, and wholesome!

Gluten-Free Falafel with Mediterranean Pear Relish

Refreshing, juicy pear relish plays beautifully with savory falafel in this appetizer-meets-main course, but you can serve intrinsically gluten-free falafel with whatever you wish, including hummus or plain yogurt. Note: You’ll need to soak the chickpeas overnight, so plan accordingly (do not use canned chickpeas). Covered, refrigerated leftovers keep for 3 days. This perky relish is a perfect partner for falafel, but it is also delightful with pork or fish.

Servings Falafal

Calories 70kcal

Author Ben Mastracco

Ingredients

1 (16-ounce) bag dried chickpeas
5 cloves garlic
3/4 cup coarsely chopped white onion
1 cup loosely packed fresh Italian parsley
1 tablespoon smoked paprika
2 teaspoons ground cumin
2 teaspoons ground coriander
2-1/2 teaspoons kosher salt
Grapeseed or vegetable oil for frying

For the Mediterranean Pear Relish (Makes about 2 cups):

2 cups chopped Bartlett or Anjou pears
1 cup chopped red onion
3 cloves garlic minced
3 tablespoons chopped fresh Italian parsley
2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
1 tablespoon white wine vinegar
¾ teaspoon kosher salt
Freshly ground pepper

Instructions

Place the chickpeas in a bowl, cover with 3 inches of water, then soak overnight. Drain just before using.
In a food processor, combine the garlic, onion, Italian parsley, smoked paprika, cumin, coriander, and salt. Add the drained chickpeas, then pulse, stopping and scraping down the sides occasionally, until the mixture becomes a coarse meal that sticks together when squeezed into a ball. Scoop out about 3 tablespoons of the dough and shape it into a ball, then slightly flatten the ball. Repeat with all the dough.
Line a plate with paper towels. In a heavy small or medium skillet over medium heat, heat 1 inch of vegetable oil to 350ºF to 375ºF. (You can tell if the oil is ready by dipping a wooden spoon into it; if the oil steadily bubbles around the spoon, you’re good to go. If the oil vigorously bubbles, it’s too hot.) Working in batches, carefully place the balls into the oil and fry until the falafel are golden brown and crispy, 3 to 4 minutes per side. Drain on the prepared plate.
For the pear relish: Place all the ingredients in a bowl and toss to combine.
Serve the falafel with the relish on the side.

Nutrition

Photography Ben Mastracco

Masala Lentils with Roasted Baby Beets Recipe

Erika — Mon, 01 Jan 2024 20:56:00 +0000

Simple, healthy, and satisfying, this fresh and flavorful recipe for beets and lentils by Gayle Pirie of San Francisco’s Foreign Cinema restaurant is approachable and transformative. It looks and feels fancy, yet is loaded with nothing but the good stuff. Also, it keeps well in the fridge for up to a week, making it something you’ll want to create over and over again as a fabulous snack, green salad embellishment, or sensational side dish.

Masala Beluga Lentils with Roasted Baby Beets

You need only six ingredients — and one is salt! — to make this flavorful dish. Add a seventh — greens — for a little crispness and visual flair. FYI, garam masala, an Indian spice blend, can be found at many grocery stores and Indian markets.

Prep Time 5

Cook Time 1

Total Time 1 5

Servings

Calories 203kcal

Author Erika

Ingredients

12 baby beets
1 1/2 cups beluga lentils small black lentils
1 teaspoon kosher salt
1/4 cup extra-virgin olive oil
2 tablespoons apple cider vinegar or other vinegar
1 tablespoon garam masala
Small handful of mâche or baby salad greens for garnish (optional)

Instructions

Preheat the oven to 375°F. Place the beets and 1⁄4 cup water in a small roasting pan, cover with foil, and roast for 40 to 50 minutes, or until the beets are just tender to the touch. Cool and peel the beets with a paring knife, and then cut each beet into quarters and set aside.
Meanwhile, combine the lentils and 3 cups of water in a small saucepan over medium heat. When the water boils, reduce the heat to a low simmer, add the salt and olive oil and cook, uncovered, stirring every 5 minutes, for 15 minutes, or until the lentils are still firm and intact, but starting to be creamy inside.
Drain any excess water, stir in the vinegar and garam masala, remove the pot from the heat, and transfer the lentils to a bowl to cool. If desired, add more salt, oil, vinegar, or garam masala to taste, then transfer lentils to a serving dish, garnish with the beets and greens, and serve warm or cold.

Nutrition

Photography Maren Caruso

Milk-Braised Fennel

Erika — Thu, 16 Nov 2023 04:17:22 +0000

Even if you don’t like fennel, we swear you’ll love this gluten-free braised fennel recipe. It tastes like a gratin, only better, and with it comes a hearty dose of vitamin C, potassium, calcium, antioxidants, anti-inflammatory properties, and general deliciousness. Its high fiber content supports digestion, too. Talk about a win-win-win.

Milk-Braised Fennel

The hardest part about making this recipe is waiting for it while it bubbles and browns in the oven. We like it with sea bass, pork chops, or a mild sausage, or even as a brunch side, lunch, or a light supper with a few thin slices of prosciutto.

Servings

Calories 371kcal

Ingredients

4 tablespoons unsalted butter
4 small bulbs fennel stalks removed
2 shallots peeled and thinly sliced
1 teaspoon kosher salt
White pepper
1/4 teaspoon grated nutmeg
3 cups whole milk
¾ cup grated Parmesan cheese

Instructions

Preheat the oven to 425°F. Grease a 9 by13-inch baking dish with 1 tablespoon of butter.
Slice the fennel from top to root, into 1/2-inch-thick slices, and layer the slices, along with the shallots, in the baking dish, sprinkling 1/2 teaspoon of salt, a pinch of pepper, and the nutmeg between each layer, making two layers total. Dot the top with 2 tablespoons of butter, pour the milk over the fennel, and cover with foil. Bake for 30 minutes.
Remove the foil and continue to cook for another 30 to 40 minutes, until the fennel is very tender and the milk is thickened and almost absorbed. Sprinkle with the cheese, dot with the remaining tablespoon of butter, and return to the oven until browned and bubbly, another 20 minutes.

Nutrition

Gluten-Free Baked Ricotta, Feta, and Pecorino Cheese Recipe

Erika — Fri, 10 Dec 2021 23:48:00 +0000

Like a souffle only easier, this six-ingredient side dish is creamy, fluffy, and perfect with steak or lamb.

Sides don’t get easier or more luxurious than this creamy three-cheese dish, which pairs perfectly with red meat.

Servings people

Calories 405kcal

Ingredients

1 1⁄2 cup crumbled feta cheese
3 1⁄2 cups whole milk ricotta cheese
1⁄2 cup grated Pecorino cheese
1 egg
Freshly ground black pepper
2 teaspoons extra-virgin olive oil

Instructions

Preheat the oven to 400°F. In a food processor, process the feta to tiny pieces. Add the ricotta, Pecorino, and egg and pulse to incorporate. Season with pepper to taste. Grease an 8- to 10-inch square gratin or baking dish with 1 teaspoon olive oil. Spoon in the cheese mixture and drizzle 1 teaspoon olive oil over the top. Bake for 35 to 45 minutes, or until golden brown on top and molten hot. Let it set for 5 minutes, then serve.

Nutrition

Photo: Maren Caruso

Cornbread Dressing Gluten-Free Recipe

Erika — Sun, 14 Nov 2021 21:22:34 +0000

Sweet and savory, this gluten free cornbread dressing features sausage, hard-boiled eggs, and crunchy pecans. It’s a tasty, fluffy GF iteration of the traditional dressing from the family of our friend Tara Brooke (featured in our Fall 2017 issue of GFF Magazine) and a perfect addition to any holiday table.

Cornbread Dressing Gluten-Free Recipe

Note: This recipe calls for GF cornbread made from a mix and left out the night before to dry out, as well as hard-boiled eggs, so plan accordingly.

Servings

Author Tara Brooke

Ingredients

1 (8 by 8-inch) gluten-free sweet cornbread, made from a mix (we like Krusteaz brand) the night before
1 pound ground sweet Italian sausage
2 tablespoons olive oil, plus more for greasing
2 cups diced celery (from about 1/2 bunch celery)
cups diced yellow onions (from about 2 medium) onions
Kosher salt
1 teaspoon chopped fresh basil
1/2 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh oregano
2 hard-boiled eggs, peeled and chopped
1-1/2 cups chopped pecans
1/2 cup low-sodium beef broth

Instructions

The night before serving, crumble the prepared cornbread and leave out, uncovered, overnight.
In a large saute pan over medium heat, cook the sausage, occasionally stirring and breaking it up, until fully cooked, 10 to 15 minutes. Transfer the sausage to a bowl to cool, leaving the sausage grease in the pan.
Preheat the oven to 375°F. Return the pan to medium heat, add the 2 tablespoons olive oil, celery, onions, and 1/2 teaspoon salt, and cook, stirring occasionally, until translucent but not browned, about 20 minutes. Add the mixture to the sausage, add the basil, thyme, and oregano, and stir to combine.
In a large bowl, combine the crumbled cornbread, hard-boiled eggs, pecans, and sausage mixture. Stir to combine, then mix in the beef broth.
Grease a 9 by 13-inch casserole dish with olive oil. Transfer the dressing to the pan, leaving it fluffy (do not compress). Cover the pan with aluminum foil and bake for 20 minutes.
Remove the foil and cook 10 minutes longer. Serve.

Photography Craig Lee

Brussels Sprouts with Rosemary and Pistachio

Erika — Sat, 13 Nov 2021 18:43:06 +0000

Perhaps you think you already have THE brussels sprouts recipe, but this one, from James Beard Award-winning chef Craig Stoll of San Francisco’s Delfina restaurant group, is extra special. Easy to make from easy-to-find ingredients, it marries pan-seared brussels sprouts with toasted pistachios, fresh rosemary, and a fast, sweet sherry-vinegar glaze. The result is everything you love about savory brussels sprouts with an added layer of flavor depth and intrigue. Plus, the tangy-sweet vinegar-reduction is everything.

Brussels Sprouts with Rosemary and Pistachios

Found regularly on the fall and winter menus at Craig Stoll’s restaurant, Delfina, this deliciously simple and satisfying dish accented with gastrique (caramelized sugar deglazed with vinegar) could easily become one of your quick go-to lunches or dinners, as it has for us.

Servings

Calories 238kcal

Author Craig Stoll

Ingredients

2 pounds brussels sprouts
3/4 cup pistachios hazelnuts, or walnuts
2-1/2 tablespoons sugar
2-1/2 tablespoons sherry vinegar
6 tablespoons olive or canola oil
2 tablespoons unsalted butter
Kosher salt
1 teaspoon chopped garlic
1 teaspoon chopped Italian parsley
1/2 teaspoon chopped fresh rosemary

Instructions

Preheat the oven to 350°F. Trim the bottoms of the brussels sprouts and remove any discolored or damaged outer leaves. Cut each sprout in half or in quarters from stem to tip, depending on size. Set aside.
Toast the pistachios in a small baking pan in the oven for 10 minutes or until lightly browned. Remove from the heat, pour the nuts onto a plate to cool them, chop them coarsely, and set aside.
In a small saucepan, mix together the sugar and 1 tablespoon water over medium-high heat. Cook, stirring occasionally, until the sugar caramelizes to a mahogany brown color. Remove from the heat and immediately add the vinegar, standing back to avoid splatters. Whisk briefly, pour into a small heatproof container, and set aside.
Heat a wide, heavy sauté pan over medium-high heat. When the pan is hot, add half of the oil and half of the butter. Before the butter melts completely, add half of the brussels sprouts and season liberally with salt. The pan should be full but should only contain a single layer of sprouts. Sauté for 10 minutes, turning the sprouts so all sides brown evenly. When just cooked through and lightly browned, remove the sprouts from the pan and set them aside.
Add the remaining oil and butter to the pan and sauté the rest of the sprouts. After 9 minutes, add the garlic, parsley, and rosemary and cook until the sprouts are done and the herbs and garlic are fragrant, about 1 minute.
Return the rest of the cooked sprouts to the pan and stir to combine. Warm the sugar-vinegar gastrique in the microwave for 15 seconds to loosen up the sugar. Pour it into pan with the sprouts and add the pistachios and a generous pinch of salt. Toss to coat and serve.

Nutrition

Grilled Potatoes

Erika — Sun, 22 Aug 2021 18:01:00 +0000

Crispy on the outside, fluffy and tender on the inside, these gorgeous golden sidekicks are fantastic with steak, chicken, or fish. Serve them sprinkled generously with salt to soak up au jus or other sauces, or garnish them with anything from pesto to salad dressing. You genuinely can’t go wrong! Just make more than you think you’ll need, as they’ll likely disappear as soon as you take them off the grill. Make sure to let them cool on a rack to maintain optimal crispiness, and don’t be afraid to make them on a grill pan

Grilled Potatoes

These potatoes are crisp on the outside, creamy on the inside and so easy to prepare. They look pretty on the plate and are a great addition to any barbecue, lunch, or dinner. Since every grill is different, cooking time may vary. If your potatoes need more cooking time, turn them 45 degrees (to make nice cross-hatch grill marks) and cook for a few more minutes longer on each side. If potatoes are very brown on outside and not soft on inside, place them on a cooling rack on a baking sheet and bake in a 375°F oven until they're cooked through.

Servings

Calories 298kcal

Author Cindy Rice

Ingredients

2 pounds yellow potatoes, scrubbed clean, dried, and sliced into 1/4- to 1/2-inch disks
1/4 cup avocado oil
1-2 teaspoons kosher salt
freshly ground black pepper
1-2 teaspoons garlic powder optional
2 sprigs fresh thyme (for garnish), optional

Instructions

Preheat grill to medium high heat and clean the grates thoroughly.
In a bowl or on a small sheet pan, spread the potato slices, then drizzle on some of the avocado oil. Massage the oil into each disk so the potatoes are thoroughly coated but not dripping with oil.
Sprinkle salt, pepper, and garlic powder onto both sides of each potatoe slice.
Lower the grill heat to medium and carefully place the potato slices on the grill.
Cook the potatoes for 10 or minutes, check that they're not browning too quickly, and continue to cook until they brown around the edges and release from the grill easily, about 10 minutes more.
Flip the potatoes and cook on second side until the potatoes are cooked through with grill marks on both sides, about 10 minutes.
Transfer the potatoes to a cooling rack. Sprinkle with more salt, if desired. Serve hot.

Nutrition

Photography Cindy Rice

Gluten-Free Red Cabbage and Fennel Slaw with Horseradish Vinaigrette Recipe

Erika — Sat, 21 Aug 2021 22:30:00 +0000

It’s easy to make a great gluten-free coleslaw. But what about an easy gluten-free slaw that stands out as extra special? Also easy–IF you have the right recipe. This one hails from one of our favorite chefs, Niki Ford, who has a knack for turning the everyday into the divine. Make this recipe for yourself and taste just how much better a truly fantastic slaw can be.

Horseradish, fennel, and dill happily join forces in this bold purple slaw to offer a punchy, crunchy counterpoint to other picnic fare.

Servings people

Calories 206kcal

Ingredients

1 small red onion thinly sliced
1 1⁄2 tablespoons fresh lemon juice
Kosher salt
1 1⁄2 large fennel bulbs trimmed
4 1⁄2 cups thinly sliced red cabbage
1 large carrot peeled and grated or cut into matchsticks
2 tablespoons finely minced flat-leaf parsley
2 tablespoons finely minced fresh dill
4 1⁄2 tablespoons finely grated fresh horseradish root or 3 tablespoons prepared horseradish
3 tablespoons champagne vinegar
1⁄3 cup good-quality extra-virgin olive oil
3 tablespoons mayonnaise

Instructions

In a large bowl, toss the onion with the lemon juice and a pinch of salt. Let marinate for at least 10 minutes.
Remove the tough outer layer of the fennel bulbs. Using a mandoline or a sharp knife, thinly slice the bulbs crosswise.
Add the fennel, cabbage, carrot, parsley, and dill to the bowl of marinated onion. Sprinkle with 1 teaspoon salt and lightly massage the mixture with your hands for about a minute to wilt the cabbage a bit. Let the slaw rest for 15 minutes, discarding any liquid that collects in the bowl.
In a small bowl, whisk together the horseradish and vinegar, then whisk in the olive oil. Toss the slaw with the vinaigrette and the mayonnaise and serve.

Nutrition

Photo: Maren Caruso