second-sides.tex

\secpart{Second Edition}{Sides}

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\begin{entry}{White Grapes and Sweetened ``Cream''}{Second Edition}
\index{Fruit!white grapes \& sweetened cream}
\index{Vegetarian!white grapes \& sweetened cream}
\index{Lindquist!Julie}

\begin{open}
  Here is a refreshing and simple summery side submitted by Julie Lindquist.
\end{open}
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\begin{ingredients}
    grapes\\
    plain yogurt or sour cream\\
    brown sugar
\end{ingredients}
Remove grapes from stems; rinse and dry. Place in a colorful serving dish. Top
with plain yogurt or sour cream (NB: sweet cream doesn't offer the contrast to
the sweet grape taste). Sprinkle some brown sugar on top. Refrigerate for at
least 4 hours; the attractive pattern of the dissolving brown sugar is a
bonus. Lasts a few days, if there’s any left.
\end{entry}

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\begin{entry}{Turkish Rice}{Second Edition}
\index{Rice!turkish}
\index{Johnson!Martha}
\index{Johnson!Dodge}

\begin{open}
    From Martha and Dodge, a graduate school special that provides an infinitely
    variable way to prepare a pilaf with your favorite spices and ingredients.
\end{open}
%%
\begin{ingredients}
    chopped onion or shallot\\
    \SI{1}{\cup} long grain rice\\
    2\SI{1/3}{\cup} beef bouillon\\
    raisins, dried cranberries, nuts\\
    cumin, curry powder, garlic
\end{ingredients}
Cook a few tablespoons of chopped onion or shallot in some butter and oil. Add
uncooked rice and stir until light brown. Add the beef bouillon, plus a handful
of raisins, dried cranberries, nuts and seasonings (some mix of cumin, curry
powder, garlic, etc.) and simmer until done (\SI{20}{\minute}).
\end{entry}

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\begin{entry}{Boursin Potatoes}{Second Edition}
\index{Potatoes!boursin potatoes}
\index{Vegetarian!boursin potatoes}
\index{Johnson!Martha}

\begin{open}
    From Martha: a favorite side from Barby Buckman at St.~Peter's in the Great
    Valley, PA. A great dish for a crowd (8), or a half recipe also works well
    for 4.
\end{open}
%%
\begin{ingredients}
    \SI{2}{\cup} whipping cream\\
    1 \SI{5}{\ounce} ounce package Boursin cheese (herbs)\\
    \SI{3}{\pound} red new potatoes, or Yukon Gold, unpeeled, scrubbed and
    thinly sliced\\
    salt and pepper\\
    \SIrange{1}{2}{\tblspoon} chopped fresh parsley
\end{ingredients}
Preheat oven to \SI{400}{\degreeF}. Stir whipping cream and Bousing cheese in a
heavy pan over medium heat until cheese melts and no lumps remain. Arrange half
the potatoes in overlapping rows in a buttered \SI{9x13}{\inch} baking dish.
Season with salt and pepper and pour half the cheese mixture over them. Arrange
the rest of the potatoes in a second layer with remaining cheese mix. Bake until
golden brown, about \SI{1}{\hour}. Sprinkle with parsley and serve.
\end{entry}

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\begin{entry}{Immune-Boosting Chimichurri from Argentina}{Second Edition}
\index{Sauces!immune-boosting chimichurri}
\index{Horne Rona!Alison}

\begin{open}
    Chimichurri is basically Argentinian pesto.  You can use it on everything
    from meat dishes, vegetables, salads, and breads.  According to Alison Horne Rona, ``This will make any meat taste great!''
\end{open}
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\begin{ingredients}
    1 large bunch of flat leafed parsley chopped\\
    1 large bunch of fresh oregano leaves stripped from stems\\
    1 large bunch of fresh cilantro all chopped\\
    1 green jalape\~{n}o pepper chopped\\
    1 small yellow onion (or shallots) chopped\\
    1 lemon (I cut off most of the rind, cut it in half, take out the seeds, and
    throw both halves in the blender)\\
    6 large cloves of garlic chopped finely\\
    \SIrange{2}{3}{\tblspoon} of red wine vinegar to taste\\
    \SIrange{3}{4}{\tblspoon} olive oil\\
    sea salt and black pepper
\end{ingredients}
Throw everything in a blender and mix.
\end{entry}

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\begin{entry}{Blanched lettuce with sauce}{Second Edition}
\index{Salads!blanched lettuce with sauce}
\index{Vegan!blanched lettuce with sauce}
\index{Liu!Geyi}

\begin{open}
  Submitted by Geyi, this is a dish often seen in Southern Chinese restaurants. It is often crisp and green in restaurants but soggy and dark at home. The secret is to boil the lettuce leaves very fast (5-10 seconds) in a large amount of water so that they stays green and crisp while keeping in all the nutrition.
\end{open}

%\begin{ingredients}
%
%\end{ingredients}

\vspace{1\baselineskip}
Prepare sauce by mixing what you think is a good amount of oyster sauce, soy sauce, salt, sugar, (corn) starch, water together. Ask Geyi for tips on the right amount; she was busy moving when when we were entering this, but it sounded so good we included it anyway!

\begin{figure}[h]
    \centering
    \includegraphics[width=0.8\textwidth]{figures/lettuce1.png}
    \caption{Sauce Preparation}
    \label{fig:Lettuce1}
\end{figure}

Next cook the lettuce as follows: Take a large pot of water, add a tablespoon of vegetable oil, a teaspoon of salt and bring to a boil. Add lettuce, stir so that all areas get blanched, and take out after 5-10 seconds (refer to figure \ref{fig:lettuce2} to see how the lettuce is still quite green).

\begin{figure}
    \centering
    \includegraphics[width=0.8\textwidth]{figures/Lettuce2.png}
    \caption{Blanching the Lettuce}
    \label{fig:lettuce2}
\end{figure}

Then, heat oil in a pot, add chopped garlic and stir until it becomes yellow, and add the sauce mixture and stir until it thickens.

Finally, pour the sauce over the lettuce and serve immediately.

\begin{figure}
    \centering
    \includegraphics[width=0.8\textwidth]{figures/Lettuce3.png}
    \caption{Pour the Sauce over the lettuce}
    \label{fig:lettuce3}
\end{figure}

\end{entry}

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\begin{entry}{Roasted Brussels Sprouts}{Second Edition}
\index{Vegetarian!brussel sprouts}
\index{Pross!Katie}

\begin{open}
 This recipe looks absolutely amazing and super easy for our new cooks to try. Katie adds crumbled bacon to it, which sounds delicious!
\end{open}
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\begin{ingredients}
    \SI{1}{\pound} fresh Brussels sprouts \\
    \SIrange{1}{2}{\tblspoon} olive oil\\
    \SI{1}{\tblspoon} \\
    salt and pepper\\
\end{ingredients}
Preheat oven to \SI{450}{\degreeF}. Trim ends of Brussels sprouts and cut into
halves or quarters, depending on the size of each sprout. Drizzle sprouts with
olive oil, salt and pepper, and toss to coat. Roast for
\SIrange{10}{20}{\minute}, tossing a few times throughout until sprouts are
browned.
\end{entry}

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%% From the first edition

\input{first-sides}