Side Dish — Blog — Pear & Pecorino

Creamy Woodland Mushroom Soup

October goes by too quickly. It's the one month that feels fully immersed in autumn, without any feeling that the year is coming to a close, rather slowing its pace. Still colorful, full of bountiful apples, mushrooms, winter squash. It feels alive. Last weekend was the first that actually felt like autumn. Still-green leaves shivering in the wind, crisp air, the softest wisps of ashy clouds blanketing the sky, and warm auburn light of early sunsets.

Yet, the temperatures pop back into the 90s and we're back to eternal summer. Still, our big cat with his thick fur coat stopped hiding under the bushes for sanctuary from the sun. Maybe the length of his fur and the food we cook are the only signs of seasonal progression I need.

So long as it's cold enough for soup, I'm happy with October.

Main Dish, Side DishIsabellaOctober 18, 2020mushrooms, soup, autumn, fall, comfort food Comment

Summer Squash and Goat Cheese Frittata

This dish was inspired by a recent farmers' market find: a bag of zucchini and stunning color-blocked summer squash. I was so mesmerized by the duo-tone veggies that I bought a bag without thinking of what I would make, knowing I wanted something to show off the beautiful colors. Sometimes the only inspiration you need is the subject itself.

Our garden is still a little way out; I suspect the combination of a shaded area in August heat causes the veggies stress. Yet, the blushing cherry tomatoes and first dry pole beans reassure me of our persistent little plants. I've been slowly harvesting the first cranberry beans, leaving them inside to collect until I have enough to store. Striped scarlet and off-white shells turned to light brown husks in a matter of weeks, but I snuck a peek at the beans inside. Like little quail eggs, the beans are mostly white, dappled with the most vibrant cranberry-colored speckles!

Main Dish, Breakfast and Brunch, Side DishIsabellaAugust 3, 2020summer squash, summer, goat cheese, basil, frittata, eggs, vegetarian, zucchiniComment

Patatas Bravas and Roasted Spring Onions

This small taste of tapas came from a browse through José Andrés's Tapas: A Taste of Spain in America, and craving for those little Spanish plates we only have at restaurants. Patatas Bravas and simple roasted onions with toasty bread to sop up the sauces, along with an aioli made the traditional way because I have the time now! Possibly the most gratifying part of this tapas-making process was seeing the aioli come to life. The fact that a few cloves of garlic, olive oil, lemon, salt, a healthy amount of elbow grease can transform into such a silky sauce was enough to spark that bit motivation.

Side DishIsabellaApril 23, 2020tapas, patatas bravasComment

Sautéed Pear, Arugula and Ricotta Salad (+ finding inspiration in the seasons)

In California, February is the in-between. Days just barely begin to lengthen, telling me we're almost out of winter. Seasonal produce slightly shifts, hinting at spring approaching. Arugula, artichokes, tender little greens like sprouts and watercress - all sorts of green veggies come to fruition. Our citrus trees are fully covered in lemons and limes, while we savor the dwindling pears of winter. And, as we plan our garden for March, the first of the plum blossoms begin to bloom: the first sign of spring.

I first picked up a bag of beautifully colored pears, with a few days left to ripen, thinking I would plan out one last wintry dessert or preserve. Something along the lines of baked pears soaked in mulling spices, yet the season had passed me by and it felt out of place. Searching for inspiration, I looked up a list of in-season produce and felt excited by the prospect of a salad that merged the seasons.

Breakfast and Brunch, Side DishIsabellaFebruary 21, 2020winter, spring, salad, pear, pear salad, ricottaComment

Roasted Sunchokes and Turnips with Creamy Honey Mustard

This month, I decided that I would embrace the freedom of the month, letting winter and seasonal produce guide my cooking. One late night, I pulled up a list of in-season fruits and veggies. I scrawled a handful of ideas and set them aside to linger in my mind. Then, I set off for the farmers' market.

Market days are slower this time of year, yet the produce is vibrant and unique to the season. Radishes, cauliflower, and carrots in shades of yellow, purple and white, baskets of shiitake and wood ear mushrooms, and blood oranges at their peak, as well as dark leafy greens, were among the most common.

Side DishIsabellaJanuary 16, 2020winter, root vegetables, roasted vegetables, turnips, sunchokesComment

Spiced Orange Cranberry Sauce

Less than a week until Thanksgiving! This time next Thursday I'll be cocooning on the couch, watching A Charlie Brown Thanksgiving with my first plate of leftovers. I have a few recipes for you all before the big day, starting with the very first dish I took over from my mom: Cranberry Sauce. It's sweet and tangy, made with orange zest and aromatic fall spices. A comforting reminder that the holidays have arrived.

Roasted Squash, Pumpkin Seed, and Pomegranate Harvest Salad

More squash recipes! Sorry for the double butternut squash dishes this week, but on the spectrum of savory dishes, they are different in their own ways. More savory and full of aromatics, the butternut squash in this Roasted Squash, Pumpkin Seed, and Pomegranate Harvest Salad is tossed with a marinade of honey, allspice, and cumin. After half an hour, we've got these beautiful, caramelized half-moons beaming with aromatic spices. Just one of the many treats in this salad, along with pomegranate seeds, roasted pumpkin seeds, spiced caramelized shallots, and crumbled cotija.

Side DishIsabellaOctober 5, 2019autumn, autumn recipes, harvest salad, pomegranate, pumpkin seeds, roasted squashComment

Cheesy Polenta with Sautéed Mushrooms

Autumn has officially begun and we can finally see some rain in the forecast! Which means it's time to explore the earthy realm of mushrooms and herbs. Paired with smooth, cheesy polenta, each forkful of my Cheesy Polenta with Sautéed Mushrooms is a little taste of decadent, fall goodness.

Radish, Avocado + Pine Nut Salad

Before we jump into the season of hearty, autumnal comfort food, I wanted to share one last recipe inspired by the summer farmers’ market. This Radish, Avocado + Pine Nut Salad is inspired by one farmers’ market stand, with a table dedicated to vibrant, multicolored radishes. I knew I could think of something bright and fresh to showcase these beauties, and grabbed two bunches of french breakfast and purple radishes. Along with curly lettuce, sliced avocado, and toasted pine nuts, this salad is sweet, peppery, and a lil ode to the end of summer.

Side DishIsabellaSeptember 9, 2019farmersmarket, fresh, pine nuts, radish salad, salads, summersaladsComment

Honey Ricotta, Fig, and Hazelnut Toast

This one started out as just a spontaneous lunch, inspired by a fresh package of California black figs, a long-forgotten container of ricotta, and a few slices of bread from a local bakery. I'd gone to the market the day before, searching for some fresh figs so I could finally use the ricotta for this recipe. No luck, no figs, and the blazing California sun was another reminder that autumn is still a little ways away.

Breakfast and Brunch, Side DishIsabellaSeptember 5, 2019brunch, honey, quick meals, ricotta, toastComment