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| On the Side IV |
Epicure1@optonline.net Welcome to the fourth edition of "On the Side," a yearly collection of side dishes destined to diversify your Thanksgiving menu. Turkey is turkey but awesome side dishes can really make the meal rock. Here are some ideas that I hope will enhance your festivities. COUNTRY STYLE GREENS This recipe comes from thatsmyhome.com 2 bunches collard greens, (or turnip or mustard) 1 tablespoon rendered bacon fat 1 medium onion, minced 4 oz. slab bacon or thick cut bacon, diced Salt and pepper to taste Dash of hot sauce Trim away and discard any thick stems on the greens. Roughly tear leaves in large pieces and then wash the greens thoroughly. Dry them in a salad spinner. Heat bacon fat in a large, heavy, non-reactive pot. Add onion and diced bacon. Saute together over medium-high heat, stirring often, until the onions are soft and the bacon begins to brown. Add greens and 2 cups water and bring to a boil over high heat. Cover, reduce heat to medium and cook until greens are tender but not mushy, about 20 minutes. Uncover, raise heat to high and boil off some of the excess water (about 5 minutes; greens should still be soupy). Season with salt, pepper and hot sauce. CRAB & LEMON HERB CREAM PHYLLO CUPS This recipe comes from Chef Lise Jaeger. Check out her website at: ctchefforhire.com 1 box frozen phyllo cups 1 lb. cream cheese, softened Zest of one lemon Juice of one lemon 3 tbsp. chopped fresh parsley plus extra as needed 2 tsp. chopped fresh thyme 2 tsp. chopped fresh basil 1 tsp. sea salt Ground black pepper to taste 1/2 lb. fresh crabmeat, drained Preheat oven to 375. Thaw the phyllo cups, place them on a parchment lined baking sheet and bake for 5-10 minutes. Place the cream cheese, lemon zest, lemon juice, parsley, thyme, basil, salt and pepper in a food processor. Process until the ingredients are smooth and incorporated. Place the mixture in a large bowl and fold in the crabmeat. Place the mixture in a pastry bag with a wide star tip. Pipe the mixture into the phyllo cups. Garnish with chopped parsley and serve. POTATO SOUP This recipe comes from theculinarycompanion.com 5 lbs. red potatoes, cubed 2 large onions, minced 1 large carrot, sliced thin 1 lb. bacon 1/4 cup flour 1 qt. heavy cream Salt & pepper to taste Boil the potatoes, onions and carrot in enough water to cover until tender (about 20 minutes). While the vegetables are boiling fry the bacon in a skillet and reserve the bacon fat. Remove bacon from pan, add flour to the bacon drippings and stir to form a roux. Cook the roux for a few minutes and then gradually add the cream, constantly stirring, until it starts to thicken. Add the thickened cream to the vegetables and stir until well blended. PROSCIUTTO, PEAR & CELERY ROOT STUFFING This recipe comes from chef Faith Alahverdian. 8 oz. bread cubes 3 cups chopped onion 2 cups, (4-5 medium) celery root, cut into 1/2-inch cubes 1/2 cup chopped celery 1 lb. Anjou pears, peeled, cored, and cut into 1-inch cubes 1 cup chopped dried cranberries 2 tsp. chopped fresh sage 1/4 tsp. dried thyme Salt & pepper to taste Olive oil as needed 2 tablespoons chopped fresh parsley 1 cup diced prosciutto 1 stick butter, melted plus extra non-melted butter for baking 1 cup chicken broth Preheat the oven to 375 degrees. Toast bread cubes on a baking sheet until golden brown. Place the bread cubes in a large bowl, and set aside. In another large bowl toss the onion, celery root, celery, pears, cranberries, sage, thyme, salt and pepper. Then coat the mixture with olive oil. Spread mixture on two parchment-lined baking sheets and place in 375 degree oven for 20 minutes or until browned. Transfer to a large bowl and add parsley, prosciutto, additional salt and pepper, melted butter, and chicken broth. Butter a 13x9x2 baking dish, add the stuffing, cover with foil, and bake at 325 for 30 minutes. Add extra butter and/or chicken broth if needed for additional moisture. |
About the Author:Mark R. Vogel is a graduate of the Institute of Culinary Education in New York City. He also has a BA in economics and Master's and Doctorate degrees in psychology. Over the past two decades he has worked as a waiter, bartender, chef and manager in an array of restaurants. Currently he is a culinary instructor and food writer. His column "Food for Thought" is published in a variety of periodicals and websites. |
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Let's Get Cooking!
