Archive for the ‘Side Dishes’ Category

This was my first year growing leeks. Even though I started the seeds at the wrong time a harvest of small leeks made their way to my kitchen. And while the leeks were on the puny size compared to the store bought variety, the flavor more than made up for their lack in girth.

Accompanied by fresh thyme the leeks are perfect in scalloped potatoes. A little butter, olive oil and white wine to round out the party and you’ve got yourself an unbelievable savory dish that’s the perfect addition to any meal. (Please forgive the lighting on some of these pictures. It was night and light wasn’t right.)

After cleaning and chopping the leeks…

And washing and slicing the potatoes…

In a saucepan bring the potatoes milk, salt and pepper to a low simmer.

In a separate pan saute the leeks in butter and olive oil until brown.

Like this.

Oh, I wish you could smell this. One of my favorite aromas – butter and leeks or onions. Yum. After browned, add the white wine and thyme. Simmer for 2-3 minutes.

Add the leek mixture to the potatoes and milk. Mix well and carefully pour into a buttered baking dish.

Bake in a 350° F oven for 30-45 minutes or until potatoes are done.

Now go and tell all of your family and friends that the potatoes burned, hide in the laundry room and eat them all yourself. Or you could share them I guess. Whatever tickles your fancy.

Scalloped Potatoes with Leeks and Thyme Recipe
serves 4 (or 1 potato lover)

Ingredients:

• 4 cups sliced potatoes (I used new potatoes but use what you like.)
• 2 cups milk
• 1/2 teaspoon pepper
• 1/2 teaspoon salt
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 cup rough chopped/sliced leeks
• 1/4 cup white wine (I used Chardonnay, but again, use what you like.)
• 1 teaspoon thyme
• Additional Salt & Pepper to taste

Directions:

- Preheat oven to 350° F.

- In a saucepan heat potatoes milk, salt, and pepper to a low simmer.

- In a separate pan heat the butter and olive oil over medium-medium high heat. Add the leeks and cook until browned. About 5-8 minutes.

- When browned, add the white wine and thyme to the leeks and simmer for an additional 2-3 minutes.

- Add the leeks mixture to the potato and milk. Mix well and pour into a buttered baking dish.

- Bake in 350° F oven for 30-45 minutes or until potatoes are done.

Enjoy!

The green bean, also referred to as the string bean, french bean, runner bean and even snap bean, is one widely used bean. No doubt with Thanksgiving approaching pantry’s across the U.S. will begin stocking up on green beans and the yummy french fried onions to make that good old standby, green bean casserole. It’s some good stuff for sure but here’s another option for our long, skinny, green friend.

Sautéed green beans. I know I keep mentioning “simple” and “easy” in regards to the recipes here on She Wears Many Hats but they all are, and this one is no exception. Sauteing the green beans reveals a slightly nutty flavor. Very tasty and yes, easy to do.

Using oil and a few seasonings you can whip up some of these yummy, vitamin C packed babies in no time. Switch up the combination of herbs and seasonings to compliment any main course. If you’re cooking Italian, add some oregano and/or basil and delete the sesame oil. Get creative. Spice it up if you’d like!

Sautéed Green Beans Recipe
(4 servings)

Ingredients

• 1 tablespoon olive oil
• 2 tablespoons sesame oil
• 4 cups green beans, washed dried, ends snapped (~ 12 oz. in weight)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon ground ginger
• 1 teaspoon soy sauce

Directions

- In a sauté pan or skillet heat the olive oil and sesame oil over medium-medium high heat.

- Add green beans, stir to coat with oil.

- Add all other ingredients, stir to coat beans well.

- Continue to cook, stirring occasionally for 10-12 minutes. Be careful not to burn. Green beans should be slightly firm but not crunchy.

Enjoy!

Long live the green bean!