La Cuisine Classique » Side Dishes

Spam Fried Rice

La Cuisine Classique — Sun, 06 Sep 2009 05:12:14 +0000

Ingredients:

2 cups cooked white rice
1.5 cups SPAM, cut into match stick size pieces
1 egg
1 tablespoon soy sauce
3 green onions, thinly sliced
Sesame Oil

How to do it:
Heat a small amount of sesame oil in a skillet and brown spam pieces on all sides. Add the rice. Mix the egg with the soy sauce and stir into the hot rice and Spam. Stir gently until the egg is cooked. Sprinkle green onions on top and serve.

Baked Marinated Vegetables

La Cuisine Classique — Sat, 19 Jul 2008 01:57:11 +0000

Ingredients:

2 yellow squash

2 zucchini

1 eggplant

1 tomato

1 red onion

1 yellow bell pepper

1 red bell pepper

1 green bell pepper

1 pound cremini mushrooms

Marinade:

3/4 cup balsamic vinegar

3/4 cup vegetable oil

3/4 cup honey

1 tablespoon salt

2 teaspoons freshly ground black pepper

How to do it:
1. Quarter the squash, zucchini and eggplant lengthwise then cut in half. Slice the tomato and onions into thick slices. Quarter the bell peppers and add the mushrooms whole.

2. Combine the ingredients for the marinade. Pour over the vegetables and refrigerate for 2.5 hours.

3. Arrange the vegetables on a broiler pan and bake at 350 degrees for 20 minutes.

BBQ Rosemary Potatoes

La Cuisine Classique — Sun, 13 Jul 2008 20:44:30 +0000

Ingredients:

4 medium potatoes cut into chunks

2 tablespoons olive oil

1 tablespoon chopped fresh rosemary (no, don’t use the dried stuff)

1/2 teaspoon minced garlic

Salt and pepper to taste

How to do it:

Fire up the BBQ. Pretty obvious, right? Parboil the potatoes in salted water until tender – about 10 minutes or so. Remove the potatoes and let them cool so you don’t burn your little fingers. After they’ve cooled a bit, thread them onto bamboo skewers. (Hint: soak the skewers for a bit in warm water first so they don’t catch fire when you put them on the BBQ.)

In a small bowl, combine all of the ingredients except the potatoes. After combined, brush the mixture onto the potatoes.

Place the potatoes on the grill. Baste and turn the potatoes several times until they’re browned and cooked. Once done, enjoy.

Cucumber Yogurt Dip

La Cuisine Classique — Sun, 13 Jul 2008 20:43:09 +0000

Ingredients:

16 ounces of plain yogurt without gelatin

1 large cucumber, peeled

2 tablespoons olive oil

1 tablespoon white vinegar

2 cloves garlic, minced

salt and white pepper to taste

How to do it:

Line a colander or sieve with a large paper coffee filter. Plate the colander or sieve over a deep bowl. Put the yogurt into the filter, cover with waxed paper and place in the refrigerator. Leave it undisturbed for 24 hours or until no more liquid (whey) drains from the yogurt. Remove the yogurt from the filter and place it in a bowl.

Cut the cucumber into quarters and remove the seeds. Finely chop the cucumber and place it on paper towels to drain some of the excess moisture. After allowing it to drain, combine the cucumber, olive oil, vinegar and garlic into the yogurt. Season to taste with salt and pepper. Return the the refrigerator and allow it to rest for at least 1 hour before serving.

It goes quite well with lamb.