Two sides in this story

That’s right. The following post contains the recipes for two side dishes from two different cookbooks. Ha!

Dad jokes aside, I was struggling to find something to make for dinner tonight. I went out for lunch (all you can eat sushi) and by the time I got home it was after 3pm and I still hadn’t gone grocery shopping. So, without any list prepared, I ventured out to the grocery store hoping to find inspiration while I was there. Grocery shopping in these circumstances can be dangerous for me. Similarly unplanned grocery shop adventures have led to random, yet to be used purchases that still haunt the pantry. Hello, bags of star anise, Chinese 5 spice, and sumac – I’ll find something to use you guys in soon!

Anyway, I started with some inspiration in the form of a Costco sized bag of green beans already in the fridge which appeared to only have a couple good days left and a half of a cauliflower. I picked up some leeks, green onions, cabbage, and mild Italian sausages.

After trolling the indexes of some of my newer cookbooks, I managed to find two new recipes. The first was for chiffonade cabbage with Worcestershire sauce from Jamie Oliver’s Cook. 

I wasn’t able to find the recipe online but it was pretty straightforward. All that was required: 1 Savoy (or any type) Cabbage, 1/2 cup Worcestershire sauce, salt and pepper.

After peeling the outside leaves from the cabbage, I cut it in half and washed the leaves. I peeled the leaves away from each other and then, taking only a few at a time, rolled them up like little cigars and thinly chopped them – chiffonade!

Using a decent amount of olive oil in the frying pan, I tossed in the cabbage and moved it around in the pan for 4 or 5 minutes on medium heat. When the cabbage started to brown, I added the Worcestershire sauce and salt and pepper to taste. Done. Delicious. Easy.

The second side came from Food52’s cookbook: Genius Recipes. The whole premise of the book is that these recipes are simple but offer a different way of making sometimes simple recipes. Their recipe for green beans suggests that, instead of blanching the beans before sautéing  them, go straight for the frying pan.

After chopping off the ends of the green beans, throw them into an already hot frying pan with melted butter. Roll them around in the butter on medium heat until they start to brown. After that, cover them and lower the heat for 15-20ish minutes and let them cook in their own juices to retain some crunch and flavour. Once done, add minced garlic and salt and serve immediately.

Simple enough, but the green beans didn’t make it longer than about 10 minutes when I started to smell something burning. The burned beans still tasted okay, but I can’t say I tasted much difference from the pre-blanched greens beans.

I chopped the cauliflower into smaller pieces and roasted it for 30 minutes at 400F in a little bit of olive oil with some salt and pepper. I cut the sausages into 3s and fried them up as tonight’s meat component. Et voila! 

For some reason my phone camera is not working today, so no pictures. Next time.



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