Janice's Doings in Tübingen

Side Dishes


Hasselback Potatoes
Sauteed Hokkaido Pumpkin

Risotto with Red Beans (and Red Wine)
Basic Veggies

My Mashed Potatoes
Daddy's Cucumber Salad

Hasselback Potatoes
Take a large baking potato and make a lot of slices in the top (down to about 1 cm from the bottom, so that it doesn't break apart).  In each slice, put some minced garlic.  Sprinkle a little olive oil in a glass baking dish, lay the potato cut-side up in the dish and sprinkle with some olive oil, black pepper and fairly hefty quantities of salt.  Bake at 200°C for about an hour when the top should be nicely crispy!  (Thanks to Hungry Huy for this recipe!)

Risotto with Red Beans (and Red Wine)
In a large saucepan, heat 1 Tbsp butter and 2 tsp olive oil over low heat.  Add 1 large finely chopped onion and cook, stirring frequently, for 15-20 mins or until the onion is tender and golden.  Meanwhile in a medium saucepan make 3 1/2 cups of beef broth using beef bouillon powder.  Add 1 1/4 cups risotto (Arborio rice) to the onion, stirring to coat and cook for about 2 mins.  Add 1/2 cup dry red wine and cook, stirring, until the wine has evaporated.
Stir in 1/2 cup of the beef broth to the rice and cook, stirring, until all the broth has been absorbed.  Repeat adding 1/2 cup broth and stirring until the rice is creamy and just tender, but not mushy, about 35 mins in all.  Stir in the beans, 1 cup shredded Fontina cheese, salt and pepper to taste.

My Mashed Potatoes
Clean, peel, dice and boil potatoes (mehlig!) for about 20 minutes, until no longer hard.  Drain in a colander, rinsing briefly with hot water and then put into a mixing bowl.  Immediately add lots of butter.  Using a potato masher, mash the potatoes so that they are crumbly and the butter melts in.  Add heavy cream (Schlagsahne) and mix it in with the potato masher, adding more cream if necessary to get a good consistency, thick and creamy but not runny!

Sauteed Hokkaido Pumpkin
Cut a Hokkaido pumpkin in half, remove the seeds and the stem and then cut into 1-inch chunks.  In a frying pan, melt some butter and add the pumpkin, cooking approx, 20 mins at medium-low heat until soft and nicely browned on the outside.

Basic Veggies
For side dishes, we most generally eat salads (or Riesling sauerkraut) or simple veggies, quickly cooked in boiling water (blanched). 
String beans: wash and trim off ends and blanch for 5 mins, then rinse off in cold water.
Brussel sprouts: wash and trim off end and boil or steam for 10-15 mins until soft, but not mushy (i.e. can poke them easily with a fork)
Cauliflower: wash and trim off bottom, cut or break into chunks, boil or steam for 10-15 mins until soft but not mushy
White asparagus/Spargel: wash and trim off bottom, peel away the thick skin on the bottom 2/3, boil for 15-20 mins until soft
Broccoli: wash and trim off bottom, peel away the thick skin along the bottom half of the stalks, break or cut into chunks, blanch for maximum 5 mins until they are a nice bright green.  The little kids like broccoli with a honey mustard dip!
Zucchini: wash and trim off the ends, cut into thin slices and saute in olive oil until soft, but not mushy, and slightly browned
Bok Choy: wash and trim off the ends.  Saute some chopped garlic in olive oil until aromatic then add the bok choy with about 1/2 cup water so that it steams a bit, for about 5 mins.  Remove from heat and mix in some oyster sauce or fish sauce.

Daddy's Cucumber Salad
Clean and thinly slice a cucumber into a large bowl.  Salt well.  Clean and thinly slice an onion and add to the cucumber.  Add ground black pepper, dill, olive oil and vinegar.  Toss well to coat.


 
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