Finally got around to writing up the veg dishes I made for this year's Clique Christmas dinner! Unfortunately I didn't get to eat any of them, since we actually had it at lunchtime this year, and not at my house, and I did all the prep the night before and was then too tired the next day to go back and partake.

• Spiced roast parsnips
• Mashed sweet potato with spring onion and coriander
• Leeks in stilton
• Brussels sprouts
• Beetroot and ricotta puree
• Braised savoy cabbage with bacon and apples
• Mushroom gravy

a_rob_z did the roast potatoes so I didn't have to. I believe the meat options were ham boiled in Coke, and was there a chicken too?

( Recipes under the cut. )

Hello Kake!

Tags: apples, bacon, beetroot, cabbage, cider, clique, gammon, gravy, leeks, mushrooms, parsnips, ricotta, stilton, sweet potato, vegetable side dishes

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I wrote a lot more than this, but my laptop crashed, and livejournal's “restore from saved draft” feature didn't work. So here is the short version. If you have the capability to track comments on a post then you might want to do it to this one, since I'll comment with the things that the first version of this post had to say about the dishes/organisation when I get the energy. People who were there: please make comments in support! e.g. things I may have told you about the dishes, or what you thought of them. Wah.

Starters

• Choux pastry amuse-gueules with green olives
• Cold glazed radishes on cocktail sticks
• Spiced roast parsnip chips with coriander chutney
• Blue cheese dip with yoghurt, mustard, and fresh thyme
• Cannellini bean and garlic dip
• Breadsticks (bought)
• Baba ganoush
• Carrot and celery sticks

Mains

• Tofu and vegetables in Chinese barbecue sauce
• Slow-cooked beef stroganoff with wild mushrooms
• White and wild rice
• Mashed sweet potatoes with spring onion and fresh coriander (scroll down for the recipe)
• Steamed green beans
• Spicy beets and carrots
• Citrusy cabbage salad

Desserts

• Lemon and ricotta cheesecake
• Vegan chocolate mousse with brandy

Hello Kake!

Tags: appetisers, aubergines, beef, beetroot, blue cheese, blue cheese dip, cabbage, cannellini beans, carrots, cheesecake, choux pastry, desserts, dinner party, dips, fresh coriander, meat, parsnips, radishes, stroganoff, sweet potatoes, sweet things, tofu

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Hello! I had another dinner party. Those present were arkady, claudacity, ewtikins, marnameow, mzdt, puffinry, redcountess, reddragdiva, rjw1, and uon.

Starters

• Hummous
• Smoked mackerel pate
• Mushroom pate
• Spicy caramel almonds
• Wholewheat almond crackers
• Home-made breadsticks
• Carrot and celery sticks
• Cherry tomatoes
• Black olives (bought ready-marinaded)
• Bacon-wrapped water chestnuts

Mains

• Aubergines with smoked paprika and tofu sour cream
• Beef lasagne
• Puy lentils with stirfried sprouts
• Roast asparagus
• Lettuce, carrot, and apple salad with pomegranate dressing
• Baked rice

Tags: almonds, appetisers, asparagus, aubergines, bacon, beansprouts, beef, beef mince, breadsticks, crackers, dinner party, dips, finger food, fish, hummous, lasagne, lentils, mackerel, meat, mince, mushrooms, paprika, pate, pomegranate molasses, puy lentils, rice, shiitake mushrooms, smoked mackerel, sprouts, tofu, water chestnuts

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Yes, I actually had a theme for this one. I started off thinking “Moroccan”, and then I sort of expanded it around the Mediterranean a bit. Attendees were baratron, CL WINOLJ, julietk, rjw1, uon, and vampwillow.

Starters

• Baba ganoush
• Broad bean dip
• Stuffed vine leaves (bought)
• Smoked sundried tomatoes (bought)
• Merguez sausages on sticks
• Breadsticks (bought)
• Crudites: yellow peppers, cucumber, carrots, celery

Interlude

• Chilled mint and cucumber shooter

Mains

• Chickpeas and courgettes with smoked paprika
• Lamb and pear tagine
• Tabbouleh
• Spiced carrot salad
• Okra with dill and tomatoes
• Spicy roasted sweet potatoes
• Aubergine and pepper salad

Afterthoughts

• Ginger-wasabi sorbet
• Savoury Thai peanut butter ice cream

Hello Kake!

Tags: appetisers, aubergines, broad beans, bulgur wheat, carrots, chickpeas, courgettes, cucumber, dinner party, dips, fresh dill, fresh mint, fresh parsley, lamb, lemon juice, meat, okra, pears, peppers, red peppers, sweet potatoes, tomatoes, vegan

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This was my first entry to vegan_cookoff in ages. It did pretty badly in the voting, but then the winner was really very good, and something I could have seen myself coming up with. The full set of entries is here. Most people I've fed this to don't like it as much as I do. It's sort of a bit like a deconstructed Thai stirfry; you have peanuts, lime, chilli, tofu, and so on, but not put together in the way you would normally expect.

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I'm posting about this one right now because otherwise I'll forget the details. Attendees were aca (a last-minute replacement for an overtired billyabbott), alan1957, indigoelectron (my sister Liz, who a number of you have met, and who was forced to create a livejournal account last night), lusercop, mirrorshard, rjw1, taimatsu, and uon. Cookery minions for the evening were mirrorshard and uon.

Starters

• Soy-sauced sunflower seeds
• Parmesan crisps
• Spinach and feta parcels
• Chickpea, chilli, and coriander cakes
• Creme fraiche and stilton dip
• Tzatziki
• Coriander dip
• Breadsticks (bought ones) and crudites: yellow pepper, green pepper, cucumber, and celery

Mains

• Sweet and sour plaice
• Red pepper and Puy lentil stew
• Mushroom and tofu stew
• Coconut rice
• Braised cabbage with cider, honey, and wholegrain mustard
• Roasted curried cauliflower
• Stirfried carrots with cumin and lime
• Green beans with olive oil, garlic, and tomatoes

Edit: Photos by rjw1.

I have no tickyboxes at the moment, so please comment and let me know what you think you might like from that lot!

Tags: appetisers, blue cheese, cabbage, carrots, cauliflower, cheese, chickpeas, cider, coconut, creme fraiche, cucumber, dinner party, dips, feta, filo pastry, fish, flageolet beans, fresh coriander, green beans, honey, mushrooms, oven, oyster mushrooms, parmesan, plaice, portobello mushrooms, puy lentils, red peppers, rice, shiitake mushrooms, spinach, stew, stilton, sunflower seeds, tofu, vegetable side dishes, yoghurt

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Many apologies for taking so long to post about this one; it was over a week ago. rjw1 just prodded me. I didn't have a theme for this one, which explains why there was a bit of repetition in ingredients and preparation methods. I don't think anyone else noticed this.

Participants were friend_of_tofu, hazyjayne, my sister Liz WINOLJ(Y), Martin WINOLJ, rjw1, trishpiglet, and uon.

Photo by rjw1 - lentil bites and fresh coriander chutney.

Starters

• Anchoiade
• Spiced roast parsnip chips with coriander chutney (with soya yoghurt instead of the cow yoghurt in the chutney)
• Lentil bites
• Almond pate (with added squeezy garlic and no seaweed)
• Sweet pickled carrot sticks
• Breadsticks and crudites (red and yellow peppers)

Mains

• Salmon coulibiac
• Curried meatballs
• Chickpea and peanut stew
• Mushroom rice
• Potatoes roasted with paprika and garlic
• Mashed butternut squash with carrot and orange (with the butter left out)
• Radish salad
• Shredded beets with thick yoghurt (made with soya yoghurt instead of cow yoghurt)

The parsnip chips were fantastic. I made them again a couple of days ago, and they weren't as good because I had too much spice mix and it overpowered the vegetable flavour. I think I was just lucky with the dinner party version; I don't think this is a recipe that it's easy to get right until you've made it a few times.

I added some squeezy garlic to the almond pate; never tried this before, and it was really really good. It added flavour but also contributed to the light texture. Really good.

The salmon coulibiac nearly fell apart entirely, but I did not panic, and I rescued it. The chickpea and peanut stew was referred to as "the chickpea and courgette curry" by everyone, because I put more courgette in it than I'd intended. It was more popular than I'd expected.

The mushroom rice was based on my baked rice recipe. I added some sliced mushrooms to that, and they floated to the top and browned very nicely.

Tags: almonds, anchovies, beetroot, butternut squash, carrots, chickpeas, dinner party, fish, fresh coriander, lentils, meatballs, mushrooms, parsnips, peanut butter, potatoes, puff pastry, radishes, rice, roast potatoes, salad, salmon, stew

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snake_soup exists. (See here if you missed what this is all about.) Please sign up! Because of the idea behind it as a friends-of-friends community, I've got it set up so membership is moderated. All this means (I think) is that I get emailed when someone joins and I have to go and tick a little box or something to say yes. I will happily tick the little box for any account which is either a friend of this journal or an alternate account of an account which is a friend of this journal (if that was too confusing then what I mean is that if you have more than one livejournal account then feel free to join up with all of them if you like).

PS - joining doesn't seem to automatically add the community to your default view; I don't know why. You have to do it yourself.

I'm away this weekend (from a few hours after posting this until Sunday, probably evening) so don't be alarmed if I seem to be ignoring your membership request - I'll sort them out when I get back. The community is also set so nobody can post at the moment - when I get back on Sunday I'll switch it so members can post, and make a post there inviting people to post an introduction and a few (or a lot of) words about whether they'll be using the community to help them pursue some kind of cooking-related goal or not, and if so, what it is. Then when it gets to be March we can start posting the actual Stuff.

Things I could do with some input on:

• I'm not sure what to set the name, journal title, or journal subtitle to.
• I don't have any userpics for it; anyone feeling creative?
• I don't know if it's worth buying it some paid time - if I do, and make all the members into maintainers, then we can all post polls in it. Actually, yes, I think I've just talked myself into this one. Will sort it out on Sunday. Having us all as maintainers has other benefits too.
• Do I need to condense the guidelines from the original shall-we-do-this post into something to stick into the userinfo, or is the link I've put there enough?

Don't think I've forgotten anything important; if I have then please shout.

Hurrah! How exciting!

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We seem to have decided to go ahead with the community experiment. Hurrah! The only thing that still needs to be decided is the name. I still like "snake_soup", and I also like elvum's suggestion of eclectic_marrow, so the choice is between these. Please vote. Feel free to: argue the case for your favourite name in comments, vote twice or once or not at all, vote tactically, vote however you like - I'm just going to pick the one with the most votes. (Please refrain from arguing about voting systems...) If there's a tie then I'll decide between them.

Voting closes whenever I get up and to a computer on Tuesday 14th February.

I want to vote for...

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alan1957 suggested in a discussion on my post about chicken that a livejournal food community based roughly around my friends list might be fun.

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uon brought round his new George Foreman grill for us to play with, this evening. He grilled some mackerel in it; the fishmonger gutted them, and doop cut off their heads and tails and filled them with chopped fresh dill and garlic, and black pepper, then stuck them in the grill. They were very good. The skin was fantastic; crispy and browned and yum. He did steamed brussels sprouts and broccoli to go with them, and I did leeks and peppers.

While you're here, if you haven't voted in the Best of 2005 poll, please do. And thank you everyone for your comments on my pork post; I need all the help I can get when it comes to meat.

Leeks in blue cheese sauce

Slice leeks and wash well. Saute in butter in a saucepan until just tender. Add a good splash of white wine and simmer for a minute, then season with black pepper, put on the lid, turn down the heat, and leave to sweat for a bit. Just before serving, stir in some blue cheese that's been blended with creme fraiche.

Why, yes, this was in fact a way of using up some leftover blue cheese dip. It worked well. What do you lot put in blue cheese dip? This one was just crumbled Stilton blended with creme fraiche; no other ingredients at all. It was good, but I wonder what additions might work well for ringing the changes.

Fried peppers with sage

Slice red peppers thinly; heat olive oil in a small frying pan and add the peppers when it's hot. Fry the peppers over high heat for about 20 minutes until caramelised and a bit burnt; you'll see them lose colour slightly and then regain it as the liquid cooks out of them. Just before they're ready, add roughly-chopped fresh sage and cook for a minute more. Serve hot or cold.

Fried peppers are wonderful. You don't need to put anything fancy in them at all; use some nice olive oil, and fry them until they get that lovely concentrated slightly-burnt flavour, and they're great on their own. Fresh herbs are nice to add in at the end; garlic could also be added, a little earlier. Mashed anchovies would be good too.

Hello Kake!

Tags: bell peppers, blue cheese, cheese, fish, fresh sage, leeks, mackerel, vegan, vegetable side dishes

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Bob does pretty much all the meat-buying around here, and then I get to work out how to cook it. This week we ended up with pork steaks, and this is what I did with them.

Pork with vegetables in a coriander-tomato sauce

Cube pork steaks, and fry them in some olive oil over high heat in a wide frying pan until they've started to brown. Add cubed aubergine and continue to cook, letting the aubergines soak up the juice coming out of the pork. When the aubergine's started to soften, add chopped red pepper, cook for a few more minutes, then add cubed courgettes. Cook a little longer, then add a splash of red wine and use that to make sure any bits stuck to the bottom of the pan get scraped up and incorporated into the sauce. Add chopped canned tomatoes, a good squeeze of garlic puree, a good bit of ground coriander, chilli powder, a little ground ginger, a vegetable stock cube or other stock/broth product, and a decent quantity of ground black pepper. Simmer for a bit - adding a bit of water if it seems too dry - and then serve over brown rice.

(When cutting the vegetables and pork, aim for pieces of roughly the same size; maybe about 2cm on a side. Chickpeas would be good in this too, as would some chopped fresh coriander or parsley added at the end. Maybe a squeeze of lemon juice too. You could of course use fresh garlic instead of garlic puree; put it in once the pork's got going. This would also be tasty with couscous or quinoa.)

Pork with fermented black beans

Cut up a pork steak into small pieces and marinade it with chopped garlic, grated root ginger, a spoonful of fermented black beans, a good splash of rice vinegar, and some soy sauce - just bung it all in a bowl and mix it together well with your hands. Leave to sit until hungry. (If ignorant of or concerned about food safety then consult someone who knows what they're talking about.)

If I had a wok and a hob that could cope with it, I'd have used that, and stirfried it properly. However, I don't, so this is how I did it. Heat vegetable oil in a wide frying pan over high heat, and tip in the pork with all the bits and pieces of its marinade. Stir and cook it for a couple of minutes, then add large cubes of aubergine. Continue to cook until the aubergine is mostly tender, and most of the liquid that comes out of the pork has been absorbed or evaporated, then add cubed red pepper and cook for a couple of minutes longer until the pepper is tender. Throw in finely-sliced spring onions, stir about, and serve over rice noodles. There won't be sauce; this is a fairly dry dish.

(Quantities: 1 pork steak, 5 cloves garlic, 2-3 tsp grated ginger, 1 Tbsp fermented black beans, 1-2 tsp rice vinegar, 2 Tbsp soy sauce, 1/2 red pepper, 1/2 small aubergine, 3 spring onions.)

Hello Kake!

Tags: meat, pork, pork steaks

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drplokta

flickgc

drplokta

rjw1

I eat chicken, and I prefer...

drplokta

uon

I don't eat chicken...

Tags: chicken, meat, olives, poll, preserved lemons

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uon and I made Indian fish kebabs for supper last night, from a recipe posted to Delicious Kake Food by rjw1 after he saw it being demonstrated on television. They were pretty good. I'd not expected them to hold together quite as well as they did; Bob said that the demonstrator mentioned that the key to success was mincing the cod in the blender/food processor.

For those who can't be bothered to read the recipe, they're made from chopped salmon, minced cod, and finely-chopped fennel bulb, and flavoured with fresh coriander, spring onions, ground fennel seed, ground coriander seed, black pepper, lime, fresh coriander, garlic, and ginger. The mixture's moulded around skewers and then fried, barbecued, or grilled.

We served them with parathas and plain natural yoghurt; I didn't make the raita suggested in the recipe. I got ten kebabs out of the amounts given, and with ten parathas this fed all three of us with no additional dishes.

They were tasty, if a little dry, though the dryness was ameliorated by the yoghurt. I think next time I'll try making some other kind of sauce; maybe the suggested raita, or maybe something along the lines of pureed mango chutney with some added chilli.

If you make these, take care with them; they don't hold together quite well enough to be lifted up just by the skewers, particularly before cooking. I used a fish-slice to help turn and serve them. I grilled them (USian = broiled) rather than frying, and they stuck to the grill mesh slightly though not significantly.

Those who like kebabs and Indian food, but not fish, may be interested in my Indian-style potato croquettes. I also have some ponderings relating to less-potatoey vegan Indian-style kebabs, but they need to wait until I get more gram flour.

Hello Kake!

I reckon these would be nice served with...

PS - please fill out my Best of Year poll, if you haven't already. No rush, though; I'll probably make the list up around the end of January.

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Posted for claudacity, who lives in Singapore, where the fishcakes are made of surimi and go in soup, mirrorshard, who's never made his own fishcakes, and shuripentu, who remarked upon the presence of Smash in my house.

These are the kind of fishcakes that you eat in a sandwich with tartare sauce and ketchup; or round the kitchen table with chips and peas (and tartare sauce and ketchup). You can use previously-made mashed potato if you have any left over, but Smash actually works better in my opinion. You could also use proper tuna that you've cooked yourself if you're mad and like throwing money away. I don't think these are as good with dried herbs as with fresh, though; if you can't even get spring onions then use ordinary onion, finely chopped and lightly fried in a bit of oil or butter.

Makes 4 fishcakes; serves 2

• 25g Smash or other dried potato product
• 100ml boiling water or as required by your dried potato product of choice
• 1 (185g) can tuna, drained and rinsed and drained, then flaked
• 1 medium egg, beaten
• Seasonings: your choice from any or all of freshly-ground black pepper, chopped fresh chives or dill or parsley or other herbs, finely-chopped spring onion
• about 1 Tbsp dried breadcrumbs
• sunflower oil for frying

Make up the Smash with the boiling water as directed on the packet. Mix in the tuna, egg, and seasonings of choice, then add dried breadcrumbs to help it hold together a bit. Don't add too much or the texture will be a bit too stuffing-like. (Conversely, if you like that in your fishcakes, eg you are a fan of Tesco Value, then add too much.)

Form into small burger shapes and shallow-fry in a little sunflower oil over medium heat for about 6 minutes on each side, until golden.

Hello Kake!

Tags: fish, fishcakes, poll, potatoes, recipes, tinned tuna, tuna

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Merry wobs!

As many of you know, I don't do Christmas. I have a peaceful day of no people, and I eat peanut butter on toast (although in recent years this has occasionally been replaced by a fishfinger sandwich, this year I forgot to buy any).

However! I did have something approximating a Finnish Christmas yesterday with shuripentu and johnckirk. Finns do the feasting and presents on the 24th, not the 25th. shuripentu found me Finnish recipes, and I made them.

Vegetables

• Lanttulaatikko (Swede Casserole)
• Rosolli (Beetroot, Carrot, and Potato Salad)
• Puolukka-kaalisalaatti (Lingonberry and Red Cabbage Salad) (actually made with cranberries, to limited success)

Meats

• Joulukinkku (Christmas Ham)
• Graavilohi (Gravadlax)

We did not get as far as making Tähtitortut (Star Pastries), but the pastry and filling are made, and I will be attempting to assemble them today for shuripentu to take over to johnckirk's for their less-Finnish Christmas.

The gravadlax was fantastic and I will be making it again. It was very, very easy. The ham was, well, ham. Its mustard-sugar coating was tasty, but did not want to stick to the rather slippery fat. Then when I carved the ham it fell off. The idea of covering the ham with pastry, mentioned on the page linked above, looks interesting, and I might try it some time.

I might make the swede casserole again. I increased the spices in it and decreased the salt and "dark syrup" (molasses) and added the sauteed onion. I also used half cream, half soya milk instead of all cream. I did think putting sweet stuff in a savoury casserole was weird, but it wasn't too weird in the end.

The beetroot salad was nice. The contrast between the cooked potatoes and the raw onion was very pleasing. I used not-pickled beetroot; I don't think pickled would work as well. I think more gherkin next time, but then I really like gherkin. I made the salad dressing with thick Greek yoghurt instead of cream, and it was good.

The red cabbage salad was a bit bleh. I had to cut the cranberries in half because the sugar wasn't getting through their rather tough skins. Then when that part finally worked, the end result turned out to be rather too much like eating raw and completely unseasoned red cabbage.

Hello Kake!

I would eat...

Tags: beetroot, carrots, finnish, fish, gammon, meat, poll, potatoes, salmon, swede, vegetable side dishes

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These are the soups I made for rjw1 after his dentistry incident (do not read link if scared of dentists, for it is about, well, dentistry, though not really of any unusually traumatic kind).

Leek and potato soup

The trick with this one is to use a decent vegetable stock (as I'm sure you all know by now, I use Touch of Taste brand) and a sufficiently-high leek to potato ratio. Peel and chop potatoes, wash, chop, and wash leek (including the green bits), put in a saucepan, add stock to cover by an inch or so, season with black pepper (and salt if the stock isn't already salted), bring to the boil, reduce heat, simmer for half an hour or until the potatoes are soft, puree in the blender. You're not likely to need to sieve it, but you can if you like. Serve as-is or with some cheddar or stilton melted into it. Don't add cream as it will dilute the flavour and make it all bland (vichysoisse == EVIL).

Roasted vegetable soup

Chop half an aubergine, 1 red pepper, and a bulb of fennel, all fairly chunkily. If you have a tomato or two languishing in the fridge, quarter them and add them too. Peel three or four cloves of garlic. Toss the vegetables and garlic with some olive oil, spread them on a baking tray, and roast at about 180C for about 30-40 minutes, stirring once or twice, until softened and browned but not in any sense burnt. Puree them with a third of a (400g) can of tomatoes, a small handful of parsley leaves, several basil leaves, and enough water to give a soup-like consistency, then reheat and eat. Best sieved before reheating, really, to remove tomato skins and seeds, but that's a total pain in the arse with a soup this thick, so I gave up halfway through.

Hello Kake!

My favourite soup is...

Tags: aubergine, bell peppers, fennel, leeks, potatoes, recipes, soup, vegan

(8 comments | Leave a comment)

So, I was busy yesterday, and I didn't need to cook for anyone else in the evening. I made simple food. Lunch was broccoli and stilton soup, and supper was fish-flavoured aubergine with rice thread noodles.

Broccoli and Stilton Soup

A fancier and more vegan version of this has previously been featured on this journal. Take one small onion, chop it, and saute it gently in olive oil. When the onion is soft, add three chopped cloves of garlic and a chopped head of broccoli, cook for a minute, then add vegetable stock to cover (I use water plus a splash of Touch of Taste concentrated vegetable stock) and simmer for 20-25 minutes. Puree, then add crumbled stilton to taste, stir to melt, and serve.

Fish-Flavoured Aubergine

The reason for the name of this dish is, as far as I know, that the flavourings used are often used with fish. I got a craving for this after reading Celia Kusinera's post about the dish. The recipe included there is similar to the one in the book I shall be using as a guide for part of my Chinese dinner party in a couple of months, Deh-ta Hsiung's "Chinese Vegetarian Cooking", but isn't vegetarian and doesn't use the sesame oil that the book does. I don't think this dish needs meat; in fact, I think it would be less tasty with meat in. The version below is rather simplified.

Cut aubergine into finger-sized strips and fry them over fairly high heat in a frying pan or wok in a good splosh of vegetable oil until softened to liking. I like them very soft. Remove from pan and reserve. Add a tiny bit more oil to the pan then throw in some finely-sliced spring onions and some finely-chopped garlic. Add some grated root ginger if you have some; I didn't. Stirfry for a minute then add a good splash of good-quality soy sauce and a slightly smaller splash of pre-seasoned sushi vinegar (or ordinary rice or white wine vinegar plus a pinch of sugar), and a spoonful of hot bean paste (you could get away with miso plus some Tabasco or similar), and a little water. Mix around into a sauce, making sure to squash out the bean paste lumps. Put the aubergine back into the pan and mix around. I like to add a bit more water now and simmer it off to make sure the sauce gets right into the aubergine, but if you like firm aubergine you might not want to do that.

Then it's done. It's a quick and simple recipe in this cut-down form, and the extended versions are also fairly simple.

Aubergine...

What texture?

Favourite aubergine recipe?

Tags: aubergine, broccoli, poll, recipes, soup, spicy, stilton, vegan, vegetable side dishes

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Clique Christmas dinner was last night - katyha has already written it up.

I did the vegetable parts:

• cider-braised red cabbage with apples and bacon
• sprouts with ginger and spring onions
• sweet potatoes roasted with garam masala
• courgette gratin
• mashed butternut squash with carrots and ginger
• radish salad

I think it worked well. There was a good variety of colours and textures. Only one weird thing happened - the courgette gratin tasted of seafood. It's never done that before.

Hello Kake!

I would like to eat

Tags: bacon, brussels sprouts, cabbage, cider, ginger, poll, recipes, sweet potatoes, vegetable side dishes

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