Archive for Side Dish Recipes
Roasted Pumpkin Risotto with Cranberry Brown Butter Sauce
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It’s time to celebrate the cranberry! Not only for Thanksgiving, fresh cranberries are typically available now, from September through December.
This restaurant recipe is from Executive Chef Tom Berry of Nantucket’s Great Harbor Yacht Club, and is a roasted pumpkin risotto with Parmesan and a cranberry brown butter sauce, a dish that can be served for the holiday or used with leftovers.
Read on for the recipe Read More→
Shaved Brussels Sprout and Prosciutto Salad with Top Chef Stephanie Izard
Posted by: | CommentsRaw brussels sprouts are amazing in salads when thinly sliced. They offer an entirely different flavor experience to the palate as opposed to the frequently hated cooked version. Mild, crunchy, and nutrient packed, Top Chef Stephanie Izard shows us how to prepare a beautiful brussel sprout salad with a light vinaigrette, in this video from Whole Foods Market. She recommends this salad for a Thanksgiving side dish, but this is an excellent choice any time of year when nice looking sprouts are to be found.
Recipe as adapted from the video:
Shaved Brussels Sprouts Salad with Prosciutto
Chef Stephanie Izard
For the salad:
1/4 lb of prosciutto (simply omit this for a vegetarian option)
1 lb of brussels sprouts, sliced
2 cups of corn
8 ounces of manchego (or alternatively Parmesan) cheese, shaved
1/4 cup of chopped toasted pecans
For the vinaigrette:
1/4 cup of lemon juice
2 Tbsp of maple syrup
2 Tbsp of minced shallot
4 Tbsp of extra virgin olive oil
1 pinch of salt and pepper
For more from Stephanie check out her blog here, which has delicious videos and recipes, and also follow her updates on Twitter.
Mashed Sweet Potatoes Three Ways
Posted by: | CommentsBilly Strynkowski is the executive chef, recipe developer, and writer for Cooking Light Magazine. In this video, he shows us 3 amazingly simple ways to prepare mashed sweet potatoes, a perfect Thanksgiving side dish recipe time saver.
Starting with the mashed sweet potatoes mixed with butter, salt, and pepper, his first method blends in mashed bananas for a Caribbean flavor. The second method blends in light coconut milk. In his third method he simply folds in orange juice concentrate.
We tried the mashed bananas version last night. We steamed 2 cut and peeled sweet potatoes for 20 minutes, added 1 tbsp of butter, salt and pepper to taste, and added one mashed banana. We garnished it with a few dried cranberries, and it was delicious.
Care to step it up a notch? Try one of the above techniques using homemade butter instead of store bought. Read this post to learn how simple it is to make in less than 15 minutes –> How to make butter.
Salud Napa’s Lemon Risotto
Posted by: | CommentsA short time ago we introduced you to our friends from Ceja Vineyards and the Salud Napa blog, and featured a beet salad recipe video from chef Gerry Castro. That was only the beginning of a three course meal! The second part of the meal is this delicious, tangy lemon risotto with peas topped with parmesan cheese.
You will need: 4 cups of chicken broth, 2 tbsp of extra virgin olive oil, chopped garlic (one or two cloves) , one chopped onion, 1 cup of arborio rice, chardonnay white wine, sweet peas (frozen is fine), Parmigiano-Reggiano cheese, one lemon (juice it and zest it), butter, salt, and pepper.
First, warm the chicken broth, juice and zest your lemon. Add the olive oil into a hot pan, add the chopped onion, add the chopped garlic, and stir while cooking just until tender. Add the arborio rice and cook while stirring for 2-3 minutes. Next, add the white wine, and stir together for a minute to let it absorb. Add approximately 3 generous ladles or about 3 cups of chicken broth, and turn the heat down to a simmer. Add salt and ground pepper, and cooks while stirring for about 7 minutes, or until the rice is al dente. Add the lemon zest, peas, a generous amount of butter and a few splashes of lemon juice. You may add more chicken broth if needed. At the end, top with grated parmesan cheese.
Next up, part 3, a to die for sirloin steak with red wine sauce. Stay tuned!
