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Merribuck
SIDE Dishes
Greek
Vegetables
1/4 cup Olive oil
2 small fresh onion bulbs, halved
2 small artichokes, trimmed and choke removed
1/2 red pepper, trimmed and seeded
1/4 head fennel, trimmed
4 mushrooms, trimmed
6 cherry tomatoes, hulled
1/4 cup white wine
Begin by adding Olive oil to a hot pan.
Add onion bulbs, and let them become translucent.
Add artichokes, red pepper, fennel, mushrooms, cherry tomatoes and white wine.
Let simmer for 15 minutes.
Once the liquid is reduced, your vegetables are ready to be served.
Crisp
Japanese Soba Noodles
1 package soba noodles* (400 grams or about 14 ounces) or thin spaghetti
3 tablespoons toasted sesame oil, plus more for frying
3 tablespoons sesame seeds
1/2 bunch scallions, sliced thin
1/2 bunch cilantro, chopped
1 1-inch piece ginger, peeled and finely chopped
In a large pot of boiling salted water.
Cook the soba noodles until done, about 3 to 5 minutes.
Drain the noodles but do not rinse them.
Drizzle the sesame oil over them and toss them well.
Add the sesame seeds, scallions, cilantro, and ginger.
Mix well to combine the ingredients.
Heat a non stick or cast iron pan over medium heat.
Add a bit of sesame oil to the skillet.
Layer the noodle mixture evenly over the bottom of the pan.
Cook the noodles, stirring often, until they are brown and crispy (15 minutes).
Serve as a side dish or use them as a garnish for soups or salads.
Note: Soba Noodles are available in the Asian section of your market
African Fried Plantains
(Dodo)
4 large ripe plantains (yellowish red colored)
salt to taste
Olive oil
Rinse the plantains in cold water.
Peel them, and slice horizontally then vertically into half-moon shapes
(3/4-inch wide).
Sprinkle with salt to taste.
Pour oil into the frying pan and heat on medium-high.
When oil is hot enough, add the plantains in batches. Don't overcrowd.
Fry plantains until golden brown.
Drain on paper towels.
Taste and season again with salt.
Repeat with remaining plantains.
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