Category: Side Dishes

Categories
Featured Recipes Side Dishes

21 Garlic Stir-Fried Anchovies

21 Garlic Stir-Fried Anchovies | Erica Robbin

Stir-Fried Anchovies | Erica Robbin

  • Servings: 6
  • Difficulty: Easy
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21 cloves of garlic, that's right!

Stir-fried anchovies are an amazing Korean dish and so easy to make. The saltiness from the anchovies really seasons and flavors the nuts well. It’s delicious served over rice.

And of course, 21 cloves of garlic is special all in itself.


Credit: ericarobbin.com

Ingredients

    STIR-FRIED ANCHOVIES:
  • Almonds, pistachios, walnuts, or sunflower seeds , unsalted
  • Dried anchovy, 12 ounces
  • Dried shrimp, 4 ounces
  • 21 fresh garlic cloves, minced
  • 3 tablespoons fish sauce (soy sauce as substitute)
  • 5 tablespoons honey
  • Granulated sugar (optional)
  • Sesame seeds

Directions

    STIR-FRIED ANCHOVIES:
  1. In a pan, over medium heat, combine anchovy and shrimp to dry (about 1 minute until crunchy).
  2. Continue to cook and add each ingredient one at a time, stirring until well heated through: garlic, fish sauce, nuts, honey (and optional sugar), and sesame seeds.
  3. Serve over rice.


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I hope you enjoy!

ROM AMERICA Korean Middle Size Dried Anchovies 12 oz (340g) Anchovy for Soup Stock, 볶음멸치

Haitai Red Dried Cooked Small Shrimp, 4 Ounces

*Some links may be affiliates which means I may earn a small commission when you make a purchase using them at no additional cost to you. If you choose to use them I would like to say thank you and I appreciate the support!
Categories
Featured Hors d'œuvres Kitchen Helps & How Tos Side Dishes

Homemade Dill Pickles

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Homemade Dill Pickles | Erica Robbin

  • Servings: 6
  • Difficulty: Easy
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Yum!

I love pickles! My favorite is the Vlasic kosher dill. Their crunchy, tangy, bit of garlic flavor makes for the best ending snack to any craving.

And they’re so yummy in grilled cheese. See the Food Wishes Inside-Out Grilled Cheese Sandwich below for how to prepare the best grilled cheese).

I was longing for the kosher dill dynamic flavor and couldn’t find them in country. Since I had so many cucumbers from my garden harvest, oodles and oodles of them, I decided to make my own. They turned out so crunchy and delicious!

Pickles are so much easier to make than I thought they would be!

I used Suyo long cucumber variety, leaving some of the baby cucumbers whole, some I cut into chips, others into spears.

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There’s no canning involved in this recipe and they can be ready in 1 hour, but of course the longer they set in the refrigerator, the more punchy they will be. Though the punchiness will be at the cost of softening over time.


Credit: ericarobbin.com

Ingredients

    HOMEMADE DILL PICKLES:
  • 1/2 cup white wine vinegar
  • 1/2 cup apple cider vinegar
  • 1/2 teaspoon granulated sugar (to desired taste)
  • 2 teaspoons kosher salt
  • 1 teaspoon whole black peppercorns (or 1/2 teaspoon black ground pepper)
  • 1/4 teaspoon whole fennel seed (optional)
  • 1 head garlic (to desired taste)
  • 2 large cucumbers, sliced to desired shape of rounds, spears, or leave babies whole
  • 5-6 sprigs fresh dill, lightly torn
  • 1/4 cup onion (white, yellow, or red)
  • Enough water to fill remainder of jar(s)

Directions

    HOMEMADE DILL PICKLES:
  1. Bring vinegars, sugar, salt, pepper, fennel, and garlic to a boil, stirring often, turn off heat, allow to cool.
  2. In a clean jar (rinsed thoroughly with boiling water), layer cucumber, dill, and onion. Don’t pack too tightly as you want the cucumbers to be suspended, allowing the brine to be in direct contact with all surfaces of the cucumber.
  3. Add brine mixture.
  4. Fill remaining space in jar with water, ensuring everything is covered with brine mixture.
  5. Refrigerate for at least one hour or for a 2-4 weeks.

The first blossom is always so exciting!

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The female flower giving rise to fruit. Soon the little baby cucumber will grow to the size of a snacking cucumber.

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One of my first harvests. The Suyo has a characteristic shape, becoming long and curling. It’s probably my most favorite variety of cucumber, being fresh tasting as a cucumber should and not bitter.

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I’ve never had a grilled cheese sandwich so incredibly rich and satisfying!

Have you ever tried making homemade pickles before?

What is your favorite type? Dill, kosher dill, or sweet?

And yes I left the label on this pickle jar in case you were wondering.

Pickles

 

Categories
Desserts Entrées Featured Recipes Side Dishes

Sweet or Savory Butternut Custard: 2 Recipes

Sweet or Savory Butternut Custard | Erica Robbin

Sweet or Savory Butternut Custard: 2 Recipes

  • Servings: 2-4
  • Difficulty: Easy
  • Print

Two easy recipes: Pumpkin spice or green chile cheese!

I love butternut squash and I am so happy that I was able to grow these in my garden this year! It’s quickly become my most prized plant in my garden and so I am excited to share these recipes with you as we move into the autumn season!

You can make either one of these recipes, one being sweet and one being savory!

Ingredients

    SWEET OR SAVORY BUTTERNUT SQUASH CUSTARD: 2 RECIPES:
  • 2-4 butternut squash, halved, seeds removed
  • 2-4 eggs, one for each half
  • 1/4 – 1/2 teaspoon salt
  • 1/2 – 1 teaspoon pumpkin pie spice (sweet)
  • 1/4 – 1/2 cup brown sugar (sweet)
  • 1/4 – 1/2 cup roasted hatch green chiles, chopped (savory)
  • Sprinkle of shredded cheese, any kind, I used jack cheddar

Directions

    SWEET OR SAVORY BUTTERNUT SQUASH CUSTARD: 2 RECIPES:
  1. Bake butternut squash halves in 350 degree (177 C) oven for about 15-20 minutes, just until tender.
  2. Let slightly cool and gently carve out flesh, leaving a small margin of flesh behind so that skin remains intact.
  3. Blend butternut squash flesh, eggs, and either the sweet or savory ingredients until smooth, though it’s best to just stir in the chile and cheese for the savory one.
  4. Pour mixture back into each squash half.
  5. Bake for another 10-15 minutes until custard is cooked through.
  6. Serve warm.

Enjoy!

Sweet and Savory Butternut Custard | Erica Robbin

Sweet or Savory Butternut Custard | Erica Robbin

Categories
Entrées Featured Recipes Side Dishes Toppings & Fillings

New Mexico Style Red Chile

New Mexico Style Chile Rellenos | Erica Robbin

New Mexico Style Red Chile | Erica Robbin

  • Servings: 4-8
  • Difficulty: Easy
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The flavor of New Mexico, a traditional chile sauce.

This is a red chile sauce (otherwise known as chile itself) and is different from chili, as in chili beans, which is typically prepared with the addition of tomatoes and such.

It goes well over New Mexico Style Chile Rellenos, be sure to check out my recipe. It’s great in enchilada, over tacos/taco salad, over breakfast eggs, beans, sopaipillas, with tortillas, or even on its own, especially if you fry a little bit of pork cubes to go in it.


Credit: ericarobbin.com

Ingredients

    NEW MEXICO STYLE RED CHILE:

  • 1 cup diced pork (optional)
  • Drizzle vegetable oil, if not using pork fat
  • 2-4 tablespoons flour
  • 2-4 cloves garlic, finely minced
  • 12 dried New Mexico red chile pods, soaked in water overnight, drain, reserving water, then blend in blender until a smooth consistency (use some remaining reserved water to achieve a smooth texture)
  • Salt to taste
  • Dried oregano (optional)

Directions

    NEW MEXICO STYLE RED CHILE:
  1. Cook pork over medium heat, drain, and set aside.
  2. Heat a couple teaspoons of pork fat or drizzle oil and stir in garlic
  3. Add flour, constantly stirring until a roux is formed, may add reserved chile water if needed
  4. Add blended red chile, may continue to add reserved water and cook down to desired consistently.
  5. Heat thoroughly and add diced pork.


New Mexico Style Red Chile | Erica Robbin
Categories
Featured Recipes Side Dishes

Roasted Carrots with Lavender Caramel and Toasted Hazelnuts

Roasted Carrots with Lavender Caramel | Erica Robbin

ROASTED CARROTS WITH LAVENDER CARAMEL AND TOASTED HAZELNUTS | Erica Robbin

  • Servings: 4-6
  • Difficulty: Easy
  • Print

What to do with all that lovely garden harvest!

Lavender and carrot, such a good pair! I just harvested the last of my carrots and most of the lavender. I was trying to think of a good way to incorporate both into a recipe so here it is.


Credit: ericarobbin.com

Ingredients

    ROASTED CARROTS WITH LAVENDER CARAMEL:
  • 8-12 carrots, julienned

    • LAVENDER CARAMEL:

  • 5 tablespoons unsalted butter
  • 1/2 cup brown sugar
  • Pinch of salt
  • 2 tablespoons heavy whipping cream
  • 2-3 sprigs of lavender

    • GARNISH:

  • 1/2 cup chopped hazelnuts, toasted

Directions

    ROASTED CARROTS WITH LAVENDER CARAMEL:
  1. Preheat oven to 400 degrees F (204 C)
  2. Roast carrots for about 20-30 minutes, just until tender.

    3. LAVENDER CARAMEL:

  3. Heat butter and sugar to a boil on med-high heat, stirring constantly and continue to boil for about 2-3 minutes, just until sugar is slightly dissolved.
  4. Stir in salt, cream, and lavender
  5. Continue to boil mixture for another 2 minutes until slightly thickened.
  6. Strain.

    7. ASSEMBLY:

  7. Sprinkle toasted hazelnuts and drizzle lavender sauce over top of carrots.

Enjoy!

Categories
Desserts Featured Recipes Side Dishes

Roasted Acorn Squash with Candied Nuts

Roasted Acorn Squash with Candied Nuts © 2018 ericarobbin.com | All rights reserved.

Roasted Acorn Squash with Candied Nuts | Erica Robbin

  • Servings: 2 to 4
  • Difficulty: Easy
  • Print

Great served as a side dish or on its own.


Credit: ericarobbin.com

Ingredients

    ROASTED ACORN SQUASH WITH CANDIED NUTS:

  • 2 acorn squash, halved and bottom inside flesh scored
  • Drizzle of coconut oil
  • 1/2 teaspoon flaked sea salt
  • 1/2 stick (4 tablespoons) unsalted butter, thinly sliced
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon vanilla extract, vanilla paste, or fresh scrapings from pods
  • 1/4 – 1/2 cup brown sugar, any variety, to taste
  • 1/2 – 1 cup nuts such as pecans or walnuts, or mixed variety to fill squash cavities
  • Drizzle of heavy whipping cream, dollop of Chantilly whipped cream, or a scoop of vanilla ice cream for extra decadence (optional)

Directions

    ROASTED ACORN SQUASH WITH CANDIED NUTS:
  1. Preheat oven to 350 degrees (177 C).
  2. Drizzle a small amount of coconut oil over outside skins of squash and place squash with skin sides down in shallow baking pan, a flat cast iron pan is ideal.
  3. Sprinkle half the portion of sea salt on the flesh of each squash.
  4. Mix together remaining salt, butter, pumpkin pie spice, vanilla, brown sugar, and nuts.
  5. Place mixture into each half, filling to desired amount.
  6. Cover pan with aluminum foil and bake on middle rack for about 60 minutes, until tender.
  7. Remove cover and bake for an additional 10 minutes on top oven rack until nuts become more toasted.
  8. Serve warm with whipped cream or ice cream over top as desired.


Fall is my most favorite season. Can you believe that the official day marking this lovely time of year begins in 2 weeks? Time just seems to fly by faster and faster with every passing day.

It’s my favorite time of year for so many reasons. I love the changing of the leaves to bright red, orange, and yellow, the crispness in the air, harvest decor, and of course the fruit and vegetable harvest. Along with pumpkin spice everything. Yesterday, September 7, was National Acorn Squash Day. And in celebration, here is a recipe that I think you’ll enjoy and it’s super easy to prepare.

*Another yummy variation is to make it custard pie style, so be sure to stay tuned for another recipe coming!

What is your favorite time of year and what are your favorite fall meals or recipes? Share in the comments below, I’d love to know!

Roasted Acorn Squash with Candied Nuts © 2018 ericarobbin.com | All rights reserved.


*Some links may be affiliates which means I may earn a small commission when you make a purchase using them at no additional cost to you. If you choose to use them I would like to say thank you and I appreciate the support!