One thing I don’t really pay that much attention to are sides when it comes to dinner. The main entrée is usually the star, and a simple salad or roasted veggies tend to be the quiet background. But lately I’ve been paying attention to the root and cruciferous vegetables that are still around this season. One of my latest favorites is tossing fresh broccoli with some olive oil and salt and pepper, lemon if I have it, and roasting until it is crunchy and crispy. Roasting brings out its sweetness and it is a totally new way to enjoy this tired staple. And I have two other new favorites!
I went to book club recently and Mary P. brought along caramelized cipollini (chip-o-LEE-nee) onions that were simply delicious. So delicious, they made it to my grocery list immediately so I could make my own! This is simple, yet time-consuming, mainly because of the peeling and slicing of these small onions (in between tears and stinging eyes). This is my method: take a large pan, line it with olive oil, and when the oil was heated, add the onions (I had seven onions, it was about 2 cups if not more). Cook and stir at low heat for at least 30 minutes, stirring occasionally. I always add a dash of salt at the start of cooking to bring out the water in the onions to soften them. Continue to stir and keep a watchful eye so they don’t get too burned (the original 2 cups cooked down to about 1/2 cup when all was said and done). A couple dashes of balsamic vinegar at the end, and it made for a delicious accompaniment to chicken, but it would be delicious with pork, roasted vegetables, a salad topping, or even on toasted bread.
I discovered kohlrabi a couple of years ago, and normally I slice and chop and put it into salads. But this side is a whole new way to enjoy it! It was so delicious and really made me perk up and pay attention to other recipes for this vegetable. From the pop of the mustard seeds, to the warmth of the honey and smooth onions, this was a wonderful addition to Sunday chicken. Once the initial sautéing is complete, it’s just putting it in the oven for about an hour (mine actually took about 45 minutes or so) and then serve. I’m of Slavic heritage, so this was right up my food alley. Note, I completely missed the direction that the kohlrabi and onions were to be cut into wedges, I sliced everything. But I liked it that way and it didn’t affect the flavor at all. I had it for lunch the next day on its own and it was even better!
Honey-Glazed Kohlrabi with Onions and Herbs
This recipe originally appeared in the October 2014 issue of Cooking Light magazine.
2 teaspoons olive oil
5 small green or red kohlrabi bulbs, cut lengthwise into wedges (about 1 1/2 pounds)
1 teaspoon yellow mustard seeds
3/8 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup water
2 1/2 tablespoons honey
1 tablespoon white wine vinegar
2 teaspoons butter
1 medium sweet onion, vertically sliced into wedges
2 tablespoons chopped fresh flat-leaf parsley
1. Preheat oven to 300°.
2. Heat a large ovenproof skillet over medium-high heat. Add oil; swirl to coat. Add kohlrabi to pan; cook 2 minutes or until browned, stirring occasionally. Stir in mustard seeds, salt, and pepper; cook 1 minute. Add 1/2 cup water, honey, vinegar, butter, and onion; bring mixture to a boil.
3. Cover and bake at 300° for 1 hour or until kohlrabi is tender. Uncover and remove kohlrabi from pan; place on a serving platter. Return pan to medium-high heat. Bring to a boil; cook 6 minutes or until syrupy. Drizzle kohlrabi with syrup; sprinkle evenly with chopped parsley.
It seems like everywhere I’ve turned since the beginning of September, anything and everything talks about pumpkin spice. I don’t recall this being such a big movement in the past, but it seems to have exploded. Everything from lattes to doughnuts to coffee flavors, even book sellers are getting into the market!
The Kitchen recently posted a recipe on how to make your own pumpkin pie spice instead of buying it. Making your own spice mixture is wonderful, because you have it at the ready and lasts forever if it’s in a tight glass jar. I’ve done this with savory spices and it’s wonderful to have on hand. You can get the recipe for pumpkin spice here.