I have been looking over my blog and find one thing, (o.k. maybe more then one) missing. Side dishes. I have simple camp dishes, and possible competition dishes, But not much in sides. If we are going to fix a meal, we need more than just the entrees. These are not my own recipes. I have found them in books, but I think they may be of some help. I will try to cook them in the next few days and get pictures of them for you.
Mustard & Onion Potatoes
1 pound very small new potatoes
3 tablespoons olive oil
2 tablespoons brown mustard seeds
1 teaspoon cumin seeds
1 teaspoon crushed red pepper flacks
8 ounces baby onions
1 garlic clove, minced
1/2-inch piece fresh ginger
1/2 teaspoon garam masala
garam masala, a Southeast Asian flavering
1/2 teaspoon of each
cardamom
black pepper
clove
cinnamon
cumin
In a 10", deep dutch oven, boil the potatoes in salted water for 10 minutes, until just tender. Drain the potatoes and set aside. Heat the oven with 10 to 12 charcoals under it. Head the oil, add the mustard seeds, cumin seeds, and chili flacks, and fry until seeds start to pop. Add the onion to the oven and stir-fry until golden brown. Add the garlic and ginger, and stir-fry for one minute longer. Stir in the potatoes and garam masala, and stir-fry for 3-4 minutes, until the potatoes are golden brown. Serve hot.
Carrots with Orange-Cinnamon Broth
1 pound baby carrots
1/4 cup vegetable or chicken broth
1/4 cup orange juice
1 tablespoon unsalted butter
1/8 teaspoon ground cinnamon
1 tablespoon fresh parsley, chopped
In a 10", deep dutch oven combine the carrots, broth, and orange juice and bring to a boil, and simmer with 10 to 12 charcoals on the bottom, for 5 minutes. Reduce charcoals to 8 cover, and add 10 charcoals to the top. Simmer until the carrots are tender, about 10 to 12 minutes more. Remove cover, add 4 to 6 charcoals bake to the bottom,and continue to cook until most of the liquid is redacted.v Remove from heat and stir in the butter and cinnamon until well mixed. Garnish the the parsley and serve.
I will look for a few more to help round out your meals from the Old Dutch ovens.
Mustard & Onion Potatoes
1 pound very small new potatoes
3 tablespoons olive oil
2 tablespoons brown mustard seeds
1 teaspoon cumin seeds
1 teaspoon crushed red pepper flacks
8 ounces baby onions
1 garlic clove, minced
1/2-inch piece fresh ginger
1/2 teaspoon garam masala
garam masala, a Southeast Asian flavering
1/2 teaspoon of each
cardamom
black pepper
clove
cinnamon
cumin
In a 10", deep dutch oven, boil the potatoes in salted water for 10 minutes, until just tender. Drain the potatoes and set aside. Heat the oven with 10 to 12 charcoals under it. Head the oil, add the mustard seeds, cumin seeds, and chili flacks, and fry until seeds start to pop. Add the onion to the oven and stir-fry until golden brown. Add the garlic and ginger, and stir-fry for one minute longer. Stir in the potatoes and garam masala, and stir-fry for 3-4 minutes, until the potatoes are golden brown. Serve hot.
Carrots with Orange-Cinnamon Broth
1 pound baby carrots
1/4 cup vegetable or chicken broth
1/4 cup orange juice
1 tablespoon unsalted butter
1/8 teaspoon ground cinnamon
1 tablespoon fresh parsley, chopped
In a 10", deep dutch oven combine the carrots, broth, and orange juice and bring to a boil, and simmer with 10 to 12 charcoals on the bottom, for 5 minutes. Reduce charcoals to 8 cover, and add 10 charcoals to the top. Simmer until the carrots are tender, about 10 to 12 minutes more. Remove cover, add 4 to 6 charcoals bake to the bottom,and continue to cook until most of the liquid is redacted.v Remove from heat and stir in the butter and cinnamon until well mixed. Garnish the the parsley and serve.
I will look for a few more to help round out your meals from the Old Dutch ovens.
No comments:
Post a Comment