Category: Sides

Curry Meatballs (with a Little Offal) in Creamy Tomato-Coconut Sauce

As we mentioned earlier this week, offal is an acquired taste for many people, and if you haven’t acquired it yet there’s nothing wrong with using a little culinary magic to slip an organ or two by your taste buds unnoticed. The trick to sneaking offal into a dish is using it in moderation, adding bold flavors to mask any unpleasantness, and combining it with other mainstream meats. On Tuesday we listed several types of dishes that make this possible –  stew, chili, and meatza to name a few – and today we’d like to bring your attention to one more meal that lends itself to sneaking in a little offal: the humble meatball.

Read More

Moroccan-Inspired Grilled Quail with Sauteed Kale and Grilled Lemons

If you’re someone who has wondered if cooking a bird as small as a quail is worth the time and effort, let us remind you that good things do indeed come in small packages. As far as time and effort goes, it requires very little of either to serve quail. Its small size means that it takes just a sprinkle of seasoning or a brief amount of time in a marinade to add tons of extra flavor. Not that you need to; even with just a dash of salt, quail meat is tender and succulent. And quail cooks very quickly – 10 minutes or so on the grill and dinner is ready.

Read More

Curry Spiced Kangaroo Loin with Savory Coconut Cauliflower

There might be some of you out there who can’t imagine eating a kangaroo because of something called the “cute factor.” It’s true that most advertisements promoting tourism Down Under feature kangaroos so cuddly-looking that the last thing on your mind is throwing one on the barbie. Most people just want to catch a glimpse of a kangaroo hopping around in its natural habitat. The odds of this are pretty good; kangaroos are year-round, prolific breeders. In fact, there are so many kangaroos hopping around in Australia that commercial harvesting of the species is necessary to keep the ecosystem in balance. Given these circumstances it makes sense to eat the meat rather than letting it go to waste – luckily, it’s tastier than you might imagine.

Rich and slightly sweet with only a hint of gaminess, high in protein, zinc and iron and always free range (there is no farming of kangaroos in Australia) kangaroo meat is becoming more and more popular within Australia and beyond. Although eating kangaroo may be new to many people, it is nothing out of the ordinary for Australia’s Indigenous peoples, who have hunted kangaroos for thousands of years.

Read More

Roasted Jerusalem Artichokes with Chives

Now here’s a vegetable that doesn’t have it easy. The Jerusalem artichoke is neither an artichoke nor is it from Jerusalem. It’s no beauty either; the knobby, brown exterior doesn’t exactly whet the appetite. Perhaps worst of all, however, is its reputation for causing a bit of, well, there’s really no delicate way to say this… gas.

So why do Jerusalem Artichokes have a devoted foodie fan base? A unique but delicate flavor, for starters. Secondly, it’s a vegetable that’s really easy to cook in a variety of ways. Last but definitely not least, we appreciate this low-starch tuber for its prebiotic fiber and think that in moderation it can add healthy variety to your diet.

Read More

Caviar Served Three Ways (plus a Primal Blini Recipe)

Even if you’ve tried to keep your head buried in the sand and avoid the media headlines this year, the onslaught of bad economic news has been hard to ignore. Unemployment, defaulted mortgages, a tanking economy…it’s no wonder we’re looking forward to New Year’s Eve more than ever, a holiday that celebrates moving forward and starting fresh. It’s a holiday that encourages even the scrooges among us to be hopeful. It’s also a holiday that puts us in the mood to ignore the headlines and splurge a little bit, and few foods make us feel more extravagant than caviar.

I usually publish recipes here on Mark’s Daily Apple on Saturdays, but I thought you might like a little lead time so you can hunt down these delicious little fish eggs before the 31st. That and I’ve got something else planned for the 31st (stay tuned!). In any case, back to caviar.

Read More

Breadless Cauliflower and Mushroom Stuffing

The name says it all. Stuffing, when made with the traditional loaf of bread, is a heavy addition to the holiday table that can leave you feeling, well, stuffed. As if the table weren’t already collapsing under the weight of a giant bird and a half-dozen side-dishes, tradition demands that a big dish of what is essentially just a loaf of bread cut up into pieces, be included, too. Well, phooey on tradition. We’re not saying that stuffing shouldn’t be served at all, we’re just saying, why limit yourself to stuffing made with bread?

The attributes that make stuffing so popular – a mild, comforting flavor and rich, indulgent texture – can be achieved with all sorts of different ingredients. Our favorite combination this holiday season is a buttery blend of cauliflower, mushrooms and leeks baked until soft and caramelized and covered with an intensely nutty blend of hazelnuts and fresh herbs.

Read More

Latest Posts