Side Dishes

Stewed Tomatoes and Okra is a Southern-staple-side dish and this recipe holds true to the past!

Okra has quite a history, yet many aren’t aware of the vegetable or how to cook it! It is believed to have originated in Ethiopia and moved north, south, east and west. I suppose by the time it hit America, the original preparation had disintegrated, so, as Southerners do, we just boiled it.

Many a Southern kid can remember grandma’s and great grandma’s boiled okra; it was a slimey, gooey part of our dinner and we hated it. Here’s a recipe to serve okra that isn’t “ooey-gooey-slimey”!

First, rinse and pat dry the okra. Then season it heavily with salt and let it sit for 15 minutes. (The salt absorbs some of the okra’s moisture.)

While the okra is resting  in salt, prepare the tomatoes, onions and garlic. A note about the tomatoes–

“If you buy grocery store tomatoes you’re going to have to add a pinch of sugar to the recipe. If you buy fresh tomatoes, like from a Farmer’s Market, you won’t have to add sugar…it’s all about the soil. If I can’t find fresh, home-grown tomatoes, use canned San Marzano tomatoes. “

Once you’ve got your tomatoes, onions and garlic at the desired consistency (which you want a bit watery due to the okra’s natural thickening properties), add the okra. Stir it, cover it and turn down the heat. Let the stewed tomatoes and okra simmer on high for about 15-20 minutes, then serve.

My Grocer Doesn’t Have Fresh Okra? Can I Substitute With Frozen Okra?

Absolutely! Just rinse the frozen okra, pat it dry and apply salt to okra. Let it sit for about 15 minutes.

Can I Use Canned Tomatoes?

Yes, but if you use “normal” canned tomatoes, you’ll want to add a pinch of sugar to them. If you use San Marzano tomatoes, no additional sugar is needed. See Recipe Notes.

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Stewed Tomatoes and Okra

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

 

A Southern Classic-stewed tomatoes and okra with a hint of garlic. Always a family favorite!

Course: Side Dish

Servings: 4 1/2 cup servings

: 100 kcal

Author: SmartyPantsKitchen

Ingredients

• 2 lbs. tomatoes peeled, seeded, chopped
• 1-2 lbs. okra rinsed, dried, cut
• 2 tablespoons oil
• 1 medium yellow onion chopped
• 1 tablespoon garlic minced
• 1 cup water or vegetable broth
• 1 bay leaf
• 1/2 teaspoon sugar * see recipe notes
• 1/2 teaspoon salt
• 1 tablespoon ground black pepper

Instructions

1. Heat oil in skillet on medium-high heat

2. Add onion and saute until translucent

3. Add garlic and allow to cook for about 3 minutes

4. Add tomatoes and bay leaf; cook tomatoes until the liquid is absorbed - about 10 minutes

5. Add water (or broth) to tomatoes and continue to cook on medium heat

6. Add okra to tomato/onion mixture; reduce heat and cover

7. Cook for 15 minutes, until okra is tender

8. Remove bay leaf and taste for seasonings; serve immediately

Recipe Notes

• If you're using store-bought or canned tomatoes, plan on adding sugar to balance the acidity
• If you're using canned San Marzano tomatoes, no sugar is necessary (read about San Marzano tomatoes here)

Ironically, Mother Nature made okra not only healthy, but a thickening agent as well! This is exactly why it is used in Louisiana Gumbo Recipes..

Stewed Tomatoes and Okra pair well with Fried Catfish or  Classic Meatloaf ! Or, try topping Stewed Tomatoes and Okra in Polenta Cups!

This Roasted Broccoli recipe ensures nicely toasted broccoli every time!

Roasted broccoli can be tricky to make sometimes, especially if you’re in a hurry or having company! I’ve finally learned the secret to perfectly roasted broccoli and I’m happy to share it with you!

Roasted vegetables are not only tasty, but really good for you, too! The dry heat method of roasting ensures the retention of vitamins, minerals and nutrients.

First, preheat the oven to 500ºF then lightly oil a sturdy baking pan. Once the oven has reached the desired temperature, place the baking pan in the oven for 10 minutes.

Meanwhile, trim broccoli stalks, and cut both stalks and crowns into small pieces. In a large mixing bowl, add oil, garlic (optional) and sugar. Mix well.

Toss broccoli in oil mixture. Remove hot baking pan from oven, spread broccoli evenly onto pan and cook for 10-12 minutes, turning broccoli halfway through the cooking time.

The result is nice, evenly toasted flavorful broccoli ready to serve!

 How Do I Select Broccoli?

When selecting broccoli crowns, or any other green vegetable, choose the darkest color. The darker the green indicates the broccoli is fresh and has optimum chlorophyll. Conversely, pale, or yellow-hued broccoli is probably not as fresh and offers less nutrients.

Why Do I Have to Pre-Heat the Pan?

Pre-heating the pan allows for the heat to better permeate the vegetable. Since broccoli is a bit tough (especially the stalks), this pre-heating step promotes evenly toasted broccoli crowns and stalks.

What Other Vegetables Can I Roast Using this Pre-Heated Pan Method?

Other vegetables that toast nicely using this method are broccolini and asparagus.

Why Do I Add Sugar To The Oil?

Sugar promotes browning. As the sugar begins to cook, it caramelizes and soaks into the broccoli. You can omit the sugar if you prefer, but the small amount of sugar in this recipe will not impact the flavor of the broccoli–it simply helps the broccoli brown more evenly.

Can I Make This Recipe with Frozen Broccoli?

Yes, simply rinse the broccoli, then pat dry with a paper towel.

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Garlic Roasted Broccoli

Prep Time

15 mins

Total Time

25 mins

 

Toasted broccoli crowns with a hint of garlic make a perfect side dish!

Course: Side Dish

Cuisine: International

: 100 kcal

Author: SmartyPantsKitchen

Ingredients

• 1 1/2 lbs. broccoli
• 3 tablespoons oil
• 1 tablespoon garlic minced
• 1/2 teaspoon oil

Instructions

1. Pre-heat oven to 500ºF; once oven reaches temperature, place lightly oiled baking pan in oven

2. Allow baking pan to heat in oven for 10 minutes

3. Meanwhile, rinse broccoli

4. Trim stems and cut into bite size pieces

5. Cut broccoli crown into small pieces

6. In a large bowl, add oil, garlic and sugar

7. Toss broccoli crown and stalks in oil mixture

8. Remove hot pan from oven and spread broccoli onto pan in an even layer

9. Return pan to oven on the lowest rack; bake for 10 - 12 minutes, turning broccoli halfway during cooking time

10. Remove broccoli from oven and serve immediately

Recipe Notes

• The small amount of sugar in this recipe encourages the broccoli to brown; it can be omitted.

Roasted broccoli also pairs well with Classic Meatloaf and Potato Dauphinoise!

Duchess Potatoes are delicious and an impressive way to serve potatoes! This is the second in The Potato Series…

Duchess Potatoes were created by chefs in the 19th century to encourage people to eat more potatoes. Before this creation, potatoes were thought to be peasant, or “lowly” foods. So, some chef decided to incorporate egg yolks, butter and swirl them onto a baking dish; thus, the delicate Duchess Potato was born.

Anyone Can Make Duchess Potatoes

If you can make mashed potatoes, then you’re on your way to mastering the Duchess! The tricky part is learning how to pipe them into a beautiful form.

What Type of Potato Should I Use for Duchess Potatoes?

Russet potatoes are most commonly used for this recipe because they are light and fluffy when cooked, making them easy to mash, (or press through a food mill) with no lumps. You can use golden, or Yukon potatoes but these waxy potatoes are more difficult to mash into the fine form you’ll need when you get ready to pipe the potatoes through a pastry sleeve.

Tips for Success

After you’ve boiled and drained the potatoes, begin mashing potatoes into a fine, fine texture. Once you’ve gotten the lumps out, add the butter and cream. Allow the potatoes to cool a bit before you add the egg yolks, or the eggs will cook. Make sure you use enough egg yolks–they stabilize the potatoes and keep them pretty:)

Next, season to taste. I’ve found a really good potato has a lot of pepper, so if you’re going to use a lot of black pepper, be sure it’s ground finely. (Do not use white ground pepper! White ground pepper has more heat than black and it will detract from the creamy, buttery flavor of the potato!)

Place the potato mixture in a pastry bag with a star tip; the bigger the better. Begin to swirl the potato in a circle, forming a large base, and narrowing the circle as you move up. The potatoes will fall a bit due to the heat, so be sure to make them tall.

Once potatoes are piped, refrigerate them for about 20 minutes.

In the Broiler

You’ll want to put the potatoes on a rack near the top of the oven. The baking mentality here is “hot and fast” so the Duchess Potatoes won’t wilt. Some people put an egg-white wash on their potatoes to encourage browning. You can do this ONLY if you’re potatoes are very cold before going into the oven; otherwise, when applying the egg-white wash, you ruin the pretty pastry design… They brown just fine without the egg wash.

How Do I Serve Duchess Potatoes?

These beauties can be stand alone side-dishes, or served on top of a Shepherd’s Pie or other casserole!

Can I Make Duchess Potatoes Ahead?

Yes, simply prepare and pipe the potatoes onto a buttered baking dish and refrigerate. About 15 minutes before you’re ready to serve, place them in the oven under the broiler and keep an eye on them. Serve immediately.

Duchess Potatoes go well with Meatloaf, too! Not ready to pipe potatoes yet? Try making Potato Dauphinoise!

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Duchess Potatoes

Prep Time

15 mins

Cook Time

45 mins

Resting time

10 mins

Total Time

1 hr

 

Classic French piped, baked potatoes with a rich buttery flavor and a hint of crispy exterior!

Course: Side Dish

Cuisine: French

Keyword: Duchess potatoes, fancy potatoes

: 100 kcal

Author: SmartyPantsKitchen

Ingredients

• 2 lbs. potatoes Yukon gold, peeled and cubed**
• 4 tablespoons butter divided; plus 1 tablespoon to coat baking sheet
• 4 egg yolks
• 1/4 teaspoon nutmeg
• salt & pepper to taste finely ground black pepper
• 1/4 cup heavy cream

Instructions

1. Place potatoes in boiling water; reduce heat to medium and cook for 15 minutes, or until fork-tender

2. Once potatoes are tender, drain and allow to cool for about 10 minutes

3. Place warm potatoes back into large pot; using a fine-grade potato masher, mash potatoes until smooth

4. Add butter, cream and nutmeg to smooth potatoes; combine well; taste for seasonings (add more salt and finely ground black pepper if needed). Allow potatoes to cool a while before adding egg yolks!

5. Add egg yolks to potato/butter mixture; combine well

Using a pastry bag with a star-tip, add potatoes to pastry bag

1. Start piping potatoes onto buttered baking sheet in a small circle, slowly moving upward; repeat process until all potatoes are piped onto sheet. (You may need two or three baking sheets, depending upon size of oven.)

2. Refrigerate piped potatoes for about 20 minutes, until firm.

3. Preheat oven to 500ºF (or broil setting)

4. Once potatoes are firm, place piped potatoes into hot oven and broil until the top and scalloped edges are light golden brown

5. Plate and serve immediately

Recipe Notes

• Allow the potatoes to cool a bit before you begin piping, otherwise, the potatoes will spread, instead of standing 
• Make Duchess Potatoes ahead of time; cook potatoes and refrigerate; about an hour before you're ready to serve them, remove them from refrigerator and allow to come to room temperature. Once at room temperature, pipe potatoes onto buttered baking dish and bake at 450º F for 8-10 minutes, or until tops and scalloped edges are golden brown. 

** When peeling potatoes, after skins are removed and potato is rinsed, place potato in clean water. Make sure the potatoes are covered in water; this prevents discoloration.

Potato Dauphinoise is a classic gratin style potato dish with layers of thinly sliced potatoes, cream, butter and Gruyere cheese. This recipe is from Julia Child’s collection.

As we move into Fall and closer to the holidays, I’ll be publishing a series of recipes, the first being The Potato Series which will consist of four different methods for preparing potatoes. This is the first of The Potato Series: Potato Dauphinoise. Watch the video or read on for step by step instructions and the recipe!

Potato Dauphinoise is really quite easy to make and has just a few simple ingredients, but it is so delicious and impressive! Gratin refers to the browning of the top, whether it be cheese or breadcrumbs. Interestingly, Julia did not include breadcrumbs in her recipe, as she followed the traditional French preparation.

Step 1

Peel, rinse and thinly slice potatoes 1/8th of an inch.

What Type of Potatoes Should I Use for Potato Dauphinoise?

You’ll want to use a potato that is high in starch, like a Russet, or Idaho. These potatoes are higher in starch and absorb more than a waxy potato. For this recipe you want that potato to absorb all that flavor from the cream and cheese!

Step 2

Cut a clove of garlic in half and rub it around the sides and bottom of your baking dish. Then, do the same with about a teaspoon of butter.

Step 3

Make the first layer of potatoes by placing the thin slices in the bottom of the baking dish. Lightly salt & pepper; sprinkle with thyme; then pour 1/3 cream over first layer; add cheese. Repeat process two more times ending with a layer of cheese on top.

What Type of Cheese Should I Use for Potato Dauphinoise?

Switzerland’s Gruyere is the traditional choice, however it is very expensive. Other less costly substitutions include Norway’s Jarlsberg, Switzerland’s Emmental, or Swiss. The goal is to use a relatively mild cheese that has a somewhat rich nutty flavor. Any of these cheeses will work in this dish.

Step 4

Cover baking dish with foil and bake for 1 hour on 375°F.

Step 5

Remove baking dish from oven; turn oven to broil setting; return potatoes to broiler until the top is lightly golden brown.

Options and Hacks

If you are feeling the need to really impress, serve individual ramekins of Potato Dauphinoise!

Here’s an easy way to accomplish this! First, make the dish ahead in a large casserole dish but don’t add the last layer of cheese! Once the potatoes have settled a bit,  line each ramekin with garlic and butter, place a scoop of Potato Dauphinoise in each, top with cheese and place the ramekins on a baking sheet under the broiler.

Looking for more side dishes? Check out the recipe index for other great side dishes!

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Potato Dauphinoise

Prep Time

10 mins

Cook Time

1 hr

Total Time

1 hr 10 mins

 

Thinly sliced potatoes, nestled in a rich cheesy cream sauce with a hint of thyme and garlic.

Course: Side Dish

Cuisine: French

Keyword: Potato Au Gratin, Potato Bake, Potato Dauphinoise, Potato Gratin, Scalloped Potato

: 150 kcal

Author: SmartyPantsKitchen

Ingredients

• 2 lbs potatoes peeled, rinsed, thinly sliced 1/8"
• 1/2 clove garlic peeled
• 3 tablespoons butter cut into quarters
• 12 oz. Gruyere cheese grated
• 1 1/2 cups cream
• 2 teaspoons thyme dried (us 1 tsp. for fresh thyme)
• 1 tsp. kosher salt
• 2 tsp. black pepper

Instructions

1. Preheat oven to 350ºF

2. Using a large oven-proof baking dish, rub cut side of garlic around the inside of the baking dish; do the same with butter

3. Slice potatoes into 1/8" slices; a mandolin works quickest!

4. Line garlic/butter seasoned baking dish with a layer of sliced potatoes

5. Pour 1/3 of the cream over the potatoes; lightly salt & pepper; sprinkle thyme over potatoes; add 1/3 of the cheese

6. Repeat above process two more times, ending with a layer of cheese on top (See Recipe Notes for Preparing for Large Groups)

7. Cover dish tightly with foil and place on middle rack; back for 1 hour

8. After one hour; remove foil and re-set oven to broil

9. Broil potatoes until golden brown on top

Recipe Notes

**This recipe rarely feeds 12, as indicated on the original recipe, simply because people LOVE this dish and keep going back for seconds, thirds, and fourths!

• For this reason, I highly recommend you consider a three-layered, 9 x 13 dish would reasonably feed 6-8. 

Preparation for Large Groups:

• If you're serving a large group, consider using the hack as noted in the post; bake a huge dish of Potato Dauphinoise, then re-plate smaller portions into ramekins, top with cheese, broil, and serve.