Zoe Cuisine

Seared Scallops with Golden Shallot & Grapefruit Sauce

 

I am always looking for easy ways to prepare seafood during the week and this recipe is a great example. I love the use of fresh grapefruit juice instead of lemon which is what you typically see paired with fish and shellfish. Although this recipe is meant for scallops, you could easily substitute shrimp or a flaky white fish instead. I like using scallops because they cook in about 5-8 minutes tops. One thing I did not realize about buying scallops until a year ago is that most are chemically treated to preserve freshness with a solution that makes them retain water. If you have ever tried searing scallops at home in an attempt to get that nice golden crust that you find in restaurants and have instead found them to be oozing liquid, this is the reason. So next time you are at the grocery store or fish market, ask the salesperson if the scallops are "dry" which means untreated. Only dry scallops will get a nice seared exterior which is what you want for this type of recipe. Another tip is to make sure that you thoroughly dry them off with paper towels before putting them in the hot pan as any extra moisture on the scallop will also detract from the searing process. This dinner is excellent served with rice pilaf or orzo that can soak up the tangy sauce.

Seared Scallops with Golden Shallot & Grapefruit Sauce Ingredients: 1/2 cup finely diced shallots (about 2-3 large) 8 tablespoons extra virgin olive oil 1/2 cup fresh ruby red or pink grapefruit juice 1/4 cup white wine vinegar 1 3/4 lb medium all-natural "dry" sea scallops salt and freshly ground pepper chopped fresh chives (optional garnish) Instructions: In a medium skillet cook the shallots in 6 tablespoons of oil over medium-high heat, stirring constantly until the shallots are golden, about 4-5 minutes. Remove the skillet from the heat and stir in the grapefruit juice and vinegar. Season with salt and pepper to taste.  Pull off and discard any muscle tabs still attached to the sides of the scallops. Pat the scallops dry with paper towels and season them lightly with salt and pepper. In a large heavy-duty nonstick skillet, heat the remaining 2 tablespoons of oil over medium-high heat. Add the scallops (in batches if necessary to keep from crowding), cover with a splatter screen if you have one, and cook until they are golden brown on both sides and almost firm to the touch, 2-4 minutes per side. Add the shallot sauce to the scallops and cook briefly, shaking the pan, until the sauce is just heated through. Serve immediately, sprinkled with the chives if using. Serves 4. Recipe courtesy of Fine Cooking Magazine, January 2008.

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Rice Pudding

 

If you are looking for an easy, delicious, and comforting dessert inspiration then look no further than this rice pudding. I am a fan of all puddings, but had never tried to make rice pudding until this weekend. I kept seeing recipes for different versions on blogs and in magazines, and all looked amazing and simple. I decided to merge two recipes for my first foray into rice pudding, one from Gourmet and the other from Food and Wine magazine. I liked that one used arborio rice (which I happened to have a box of already on hand) while the other used an interesting combo of lemon, vanilla and cinnamon as flavoring. You can really let your imagination run wild with rice pudding by adding everything from raisins to rum. It is a very basic dessert classic that is as satisfying plain as it is dressed up. Another selling point is that it is very inexpensive to make for a crowd. You can serve this family style out of a big ceramic dish or spoon into delicate glasses or ramekins for a more elegant presentation. 

Rice Pudding Ingredients: 1 cup arborio (risotto) rice 2 1/2 cups whole milk 1 cup heavy cream 1 cinnamon stick 3 strips of lemon zest (approx 3-4" in length each) 3/4 cup sugar 1/2 teaspoon vanilla extract Instructions: Fill a medium saucepan with water and bring to a boil. Add the rice and cook for 3 minutes. Drain the rice and return it to the saucepan. Add the milk, cream, cinnamon stick and zest. Bring to a simmer and then reduce heat to low and cook for about 25 minutes, until the rice is very tender (it will still look a little soupy, that's ok as the rice will absorb more liquid as it sits). Stir in the sugar and vanilla and remove the pan from heat. Discard the cinnamon stick and zest. Pour the pudding into a 9x13 inch baking dish (or any large dish that will allow the pudding to be spread out to cool). Press plastic wrap directly onto the surface of the pudding to prevent a skin from forming and refrigerate until chilled, preferably 2-3 hours.  When ready to serve, distribute the pudding evenly between 6 ramekins or small glasses. Garnish with a sprinkle of cinnamon and/or fresh fruit of your choice.  Serves 6.

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Corn, Goat Cheese, Green Chile and Chorizo Quesadilla

I came across a recipe as part of an ad in a cooking magazine a while back for a goat cheese and corn quesadilla. I love any type of Mexican cuisine and the combo of these two ingredients sounded very interesting so I knew I had to try it one day. Well I lost track of which magazine it came from in my many stacks, so I decided to wing it and make up my own version. I decided to jazz it up a bit by adding green chiles, jack cheese (two cheeses are always better than one!) and chorizo. If you are ambitious you could roast whole fresh green chiles and chop those up instead of using the canned version like I did simply because I have a hard time tracking down good chiles at the market. I really like mixing jack cheese, which is mild and melts really well, with the tart and tangy goat cheese which I think would be overpowering on it's own. The spicy chorizo with the corn and green onions makes for an explosive flavor, definitely an upgrade from the boring old chicken or bean quesadillas that people are used to. I recommend serving this with a smoky tomatillo (the green kind) salsa for dipping, and of course some guacamole or simple mashed avocado with lime juice. This is great as a meal or cut in small bite sizes wedges for a cocktail party.

Corn, Goat Cheese, Green Chile and Chorizo Quesadilla Ingredients: 4 large whole wheat tortillas 1/2 cup shredded jack cheese 1/2 cup crumbled goat cheese 1/2 cup fresh or frozen thawed corn kernels 1 small can diced green chiles, drained 4 green onions, chopped 4 oz chorizo, diced (I prefer to remove the casings first) canola oil or canola oil cooking spray Instructions: Heat a small amount of oil or cooking spray in a medium skillet over medium high heat. Add the corn kernels and cook until they are browned, about 3-4 minutes. You can also toss the corn in some oil and roast on a baking sheet in the oven at 400 degrees until browned. Remove the corn from the skillet and set aside. Add the chopped chorizo to the same skillet and cook until crispy and much of the fat has been rendered, about 4-5 minutes. Using a slotted spoon, remove the chorizo from the pan and let drain on a plate lined with a paper towel. To assemble the quesadillas, place a tortilla on a plate or other flat work surface. Using only one half of the tortilla, sprinkle 2 tablespoons of each of the following ingredients evenly: jack cheese, goat cheese, corn and chorizo. Add 1 tablespoon of green chiles and a sprinkling of green onions. Fold the bare side of the tortilla over the filling to make a half moon shape. Repeat this process with the remaining tortillas and filling. Spray a large non-stick (ideally) skillet lightly with canola oil cooking spray and bring to medium high heat. If you can't easily fit 2 quesadillas in the skillet then cook them one at a time. They should only need 2-3 minutes on each side to melt the cheese and become slightly browned. Cut each quesadilla into 3-4 wedges each and serve with tomatillo salsa, mashed avocado with lime juice and sour cream (all optional, of course, but highly recommended!). Serves 2 as a main course or 8 as an appetizer

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Roasted Cauliflower and Leek Soup

 

Lately I have been battling an unpleasant cold that seems to be afflicting many people I know in the city. After eating boring food for a few days, because I could barely taste anything, I decided to muster the energy to whip up a pot of soup. I was craving something creamy and hearty but not too heavy. After flipping through my trusty Barefoot Contessa Back to Basics cookbook (when in doubt I always consult Ina), I got the idea to make a roasted cauliflower and leek soup instead of a potato leek soup as she does. I used the basic principles of her recipe, which is to roast a bunch of veggies until tender and then puree them with stock and wine. I like the combination of cauliflower, which is usually a subtle vegetable, with the more robust leeks and shallots. Roasting the vegetables really enhances the flavor of the soup versus just cooking them in liquid from the beginning. Ina adds cream to her soup to make it super velvety, but I found that by just adding a bit of crème fraiche and parmesan that I was able to get a very creamy and rich soup without too much fat. You can get creative with garnishing this soup depending on how simple or elaborate you are feeling. I would suggest additional parmesan cheese, a drizzle of truffle oil (very impressive for a dinner party!), some homemade croutons and perhaps a sprinkling of parsley or fresh chives. I have to admit that this soup is even better the next day, so if you have the time I would suggest making it in advance.

Roasted Cauliflower and Leek Soup Ingredients: 1 head of cauliflower, cut into florets 2 leeks, ends trimmed and cut into 3/4" inch slices 2 shallots, quartered 1/2 cup dry white wine 4 cups chicken or vegetable stock 1/4 cup shredded parmesan, plus more for serving 1/4 cup crème fraiche kosher salt and freshly ground pepper olive oil Instructions: Preheat the oven to 400 degrees. Toss the cauliflower florets, leeks and shallot in a large bowl in a tablespoon of olive oil or two and sprinkle generously with salt and pepper. Arrange in a single layer on a baking sheet and roast until very tender, about 30-40 minutes, turning the vegetables halfway through the cooking time. Transfer the roasted vegetables to a food processor and add 1 1/2 cups of the stock. Puree until smooth. pour the puree into a large soup pot and add the wine and rest of the stock. Bring to a boil for about 5 minutes (to cook off some of the alcohol) and then turn the heat down to low and simmer for about a half hour covered.  Before serving, stir in the parmesan cheese and crème fraiche. Season to taste with more salt and pepper. Serve the soup topped with additional parmesan cheese, a drizzle of truffle oil and chopped parsley or chives, if desired. Serves 4-6 as an appetizer portion, or 2 as main course with leftovers. View Printable Version

Panko-Crusted Chicken with Maple Pan Sauce

 

I have been wanting to try this recipe since October when I saw it in my beloved issue of Bon Appetit, however it got lost in the shuffle of my many cooking magazines until just recently. I am so glad that I finally made it because it is sure to become a monthly dinner staple. I am always looking for easy ways to dress up boring old chicken breasts into something interesting and flavorful and pan sauces usually do the trick. My usual repertoire of go-to sauces has gotten stale so I was excited to try this mixture of maple syrup and two different mustards on the crunchy panko crusted chicken. The result was far from boring and earned high marks from my husband. Better still, it is relatively quick and easy. If you want to cut down on some of the fat, calories and cooking time, just nix the breading process all together and just pan sear chicken cutlets and top with the sauce. I served this with with a baked sweet potato and brussel sprouts but it will go with just about anything. The flavors are perfect for these cold New England winters. Enjoy!

Panko-Crusted Chicken with Maple Pan Sauce Ingredients: 2 8-oz skinless boneless chicken breasts cut crosswise in half 2 large eggs 1 tablespoon finely chopped parsley (optional) 2 teaspoons plus 2 tablespoons Dijon mustard 1 cup panko breadcrumbs (you may need more so have it handy) 2 tablespoons olive oil 1 cup chicken broth 3 tablespoons pure maple syrup 2 tablespoons plus 1 teaspoon coarse-grained mustard 1 tablespoon chilled unsalted butter Instructions: Using a meat mallet or a rolling pin, pound the chicken in a large resealable plastic bag to 1/3 - 1/2 inch thickness. Whisk eggs, parsley (if using), and 2 teaspoons of Dijon mustard in a large bowl. Put the panko in a low bowl (that the chicken will fit into) and season with salt and pepper. Place chicken in the egg mixture and turn to coat. Dip each piece of chicken in the panko and turn to coat thoroughly, pressing additional panko on any spots that were missed. Heat oil in a large nonstick skillet over medium high heat. Add the chicken; cook until brown and cooked through, about 4 minutes per side. Transfer the chicken to a plate or baking sheet and keep warm in the oven on low heat. Whisk the broth, maple syrup, coarse-grained mustard and remaining 2 tablespoons of Dijon mustard together in a bowl or measuring cup. Add the mixture to the pan that the chicken cooked in and bring to a boil. Let the sauce reduce until there is about 3/4 cup left, stirring occasionally for about 4-5 minutes. Turn off the heat and add the butter, whisking until blended. Transfer the chicken to serving plates and spoon the sauce the chicken. Serves 4. Recipe courtesy of Bon Appetit, October 2009

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Thai Chicken with Lime, Chili and Fresh Herbs (Larb Gai)

 

This is a great recipe to try if you are on a January health kick and need a dinner idea with some real flavor to spice things up. I have ordered this dish, Larb Gai, at a few Thai restaurants and it never fails to please. Larb Gai is a traditional warm and slightly spicy chicken salad served throughout Laos and Northern Thailand. I find food from this region very satisfying because it incorporates all the different flavors - sweet, salty, spicy and sour, into one meal. This particular dish is extremely healthy and low fat as no oil or fat is used in the preparation. There are endless recipes online for Larb Gai, and although all are slightly different they all contain a few essential ingredients including lime juice, fish sauce, onions, mint and cilantro. Most recipes call for chicken as the protein source, but I believe that ground turkey is a perfectly acceptable swap. I decided to loosely follow a recipe from an old New York Times dining section, swapping turkey for chicken, adding ginger and shallots and beefing up the quantities of onions, herbs and lime juice that they called for. The one ingredient that almost every recipe calls for that is unusual and probably annoying to hunt down is roasted rice powder. Apparently it can be found at most Asian grocery stores, but I decided to forgo buying a jar of something I would use only once or twice and made my own instead as the recipe suggested. It only took a few minutes to make and added a nice subtle crunch to the texture of the dish. If you don't feel like going through the hassle of searching for the powder or making it, the dish will stand alone just fine without it. I know the ingredient list seems lengthy on this recipe, but it is deceiving as this can be made in under a half an hour, which is far less than most Thai take out takes to arrive! 

Thai Chicken with Lime, Chili and Fresh Herbs (Larb Gai) Ingredients: 1/4 cup raw sushi or brown rice or 2 tablespoons roasted rice powder (available at Asian markets) 1 lb. ground chicken or turkey meat 1/2 teaspoon chili powder or crushed red pepper flakes 4 tablespoons fish sauce 1 tablespoon grated or finely chopped fresh ginger root 1 tablespoon sugar 1/4 cup fresh squeezed lime juice 1/4-1/2 cup thinly sliced red onions 1 shallot, thinly sliced 1/4 cup chopped cilantro 1/4 cup whole fresh mint leaves 3 scallions, sliced thin Lettuce leaves, cucumber slices and/or jasmine rice for serving Instructions: If making the rice powder from scratch, heat a skillet over high heat and add the 1/4 cup raw rice to the dry pan. Stir often until the rice is toasted and dark brown, but not black, about 3-5 minutes. Remove from the pan and set aside to cool. Grind the rice in a food processor, mortar and pestle or coffee grinder until it is a coarse powder. Set aside. To cook the chicken, heat a wok or large skillet over medium-high heat. When very hot add 2 tablespoons of water (or spray with canola oil cooking spray) and add the chicken, stirring constantly to break up the lumps. Cook until just cooked through and no longer pink, about 2-4 minutes. Turn off the heat under the pan and add the chili powder, fish sauce, sugar, ginger, lime juice, red onion, shallot and roasted rice powder to the pan. Stir the ingredients into the warm chicken for about a minute. Mix in the cilantro and mint just before serving. Serve the chicken mixture over a bed of butter or Boston lettuce leaves with sliced cucumbers with a side of rice if desired. You can also use the chicken mixture as a filling for lettuce wraps. If eating as a salad, I would say this serves 2-3. If this is being served with rice or other accompaniments it should serve 4. Adapted from the New York Times, June 17, 2009

 

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Slow Cooked Asian Ribs

 

I swore that starting New Year's Day I was going to be back on track with my healthy eating plan that was wildly abandoned over this holiday season. I haven't been blogging much, mostly because I have been eating out a ton, both at restaurants and at gatherings of family and friends. I have been lazy about taking pictures of delicious food and even lazier about writing about it! So one of my New Year's resolutions is to get back on track with my cooking, photography and blogging - along with the healthy eating, of course. The cold, windy and snowy weather that we had in Boston all post New Year's weekend made it a little difficult for me to think about making lots of light and fresh salads or other detox fare. Instead I decided that the rabbit food could wait until Monday (because Monday is always a better day to start these types of endeavors), and pulled out the slow cooker. 

We have had a rack of pork ribs in our freezer for a few months now, left over from a trip to a local butcher in Southie during which our eyes were bigger than our stomachs and fridge space, that needed to be used. Since we don't have a grill, and the weather would have made it impossible to use one even if we owned one, I pulled this recipe for slow cooked ribs out of my trusty slow cooker cookbook. Slow cooker ribs might sound a bit odd to most, since most ribs are grilled to perfection and then eaten off the bone. These ribs undergo a transformation in the slow cooker that yields a result that is more in line with pulled pork, as the meat falls entirely off the bones which are then discarded. I have never been a big fan off gnawing away at a bony rack of ribs, I am that sissy that would rather use a knife and fork, so these ribs are perfect for me. I love the Asian flavors of this recipe which are savory, sweet and spicy all at once. The pork is perfect served over hot rice with some quickly stir fried greens. You could get a little crazy and serve the pork heaped on a bun with some sriracha spiked mayo and Asian cabbage slaw (I think I'll try that next time!). The best part of this recipe is that the prep takes under 10 minutes, and the result is insanely rich and flavorful. I'm glad I ditched the salad and whipped up this ultimate comfort food recipe instead. There's plenty of time for salad in 2010 right?

Slow Cooked Asian Ribs Ingredients: 2.5-3.5lb rack of pork ribs 6 green onions, chopped 1/4 cup soy sauce 1/4 cup molasses 2 tablespoons hoisin sauce 2 tablespoons brown sugar 2 tablespoons white wine vinegar 2 teaspoons sesame oil 2 teaspoons lemon juice 1/2 teaspoon hot sauce 1/2 teaspoon ground ginger 1/2 teaspoon garlic powder 1/2 teaspoon chili powder 1/4 teaspoon ground red or cayenne pepper 1/4 teaspoon ground black pepper Instructions: Place ribs in the slow cooker, cutting into 2-4 sections or as necessary to fit. In a medium bowl prepare the sauce by combining all of the rest of the ingredients. Pour the sauce over the ribs and turn to coat. Cover the ribs and cook on low for 6-7 hours or on high for 3-4 hours. The meat should be falling off the bones. Using tongs, remove the meat and bones from the slow cooker. Discard the bones and transfer the meat to a large bowl or platter. Pour the sauce from the slow cooker into a glass measuring cup and let rest so the fat rises to the top. Pour or skim off the fat. Pour the remaining sauce over the ribs. Serve over rice and garnish with additional sliced green onions, if desired. Serves 4 Recipe courtesy of the Better Homes and Gardens Biggest Book of Slow Cooker Recipes

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Last Minute Gifts for Foodies

If you have any foodies or cooking enthusiasts on your last minute shopping list this holiday season, here are a couple of gift ideas that are sure to please. At under $25 a piece, they will delight without breaking the bank.

KITCHEN TOOLS

The OXO Hand-Held Mandoline Slicer is my favorite secret weapon in the kitchen. This is the best tool for slicing onions and tomatoes into paper thin rounds or potatoes into chips. The blade adjusts for three convenient thicknesses that should suit all your kitchen prep needs. I hardly ever use my large mandoline anymore after getting this little beauty. Available online at Amazon.com or at Williams Sonoma and Bed Bath and Beyond stores for $19.99. A version is also available that does julienne cuts.

 

Wilton Silicone Mini Muffin pans are the perfect gift for a friend or family member that loves to bake and entertain. I have used my pans for cupcakes, brownies, muffins, savory tarts and even jello shots! The silicone ensures that anything that goes into the pan comes out perfectly every time. These pans eliminate the need to add gobs of butter or oil to make sure that your pastries don't stick and there is no scrubbing involved in the clean up - just pop in the dishwasher. These pans run for only $9.99 online or at your local Target or Bed Bath and Beyond.

  

TASTY TREATS

Olivier 25 Year Barrel-Aged Balsamic Vinegar is a splurge at $24 a bottle at Williams Sonoma, but it is worth it to the last drop. This vinegar is so sweet and flavorful that I often use it as a salad dressing and forgo the olive oil. It is also divine when reduced and drizzled over meats, vegetables, cheeses or fruit.

 

Crate and Barrel's White Snowflake Pretzels are little bites of heaven! Sweet, salty and crunchy, they are completely addictive so it's great that they aren't available year round or I would be in trouble. A 24 oz. tin runs $19.95. They are sold out online so you will have to make a trip to the nearest store for these festive treats!

 

Made in Napa Valley's Fig and Roasted Shallot Tapenade with Sherry is a delectably rich spread that is perfect as an accompaniment to meats, poultry and cheese. I used this to make fig, brie and walnut tarts for a party the other night. I simply cut store bought puff pastry sheets into 2"x2" squares, laid them into a mini muffin tin and filled with a 1/4 teaspoon of the tapenade, a cube of brie and a sprinkling of walnuts. They bake up golden, puffy and cheesy in about 10-15 minutes. The tapenade adds an incredibly deep flavor that the guests loved. Try spreading this on bread with slices of aged cheddar to make an out of this world grilled cheese. Available online or at specialty food stores for $5.99 a jar.

  

 

Truffle Brownie Bites

 

This past weekend I catered another cocktail party for 50 people which was a great success! The hostess and I worked very closely on the menu together and she actually handed me a few recipes of dishes she wanted me to create that I had never tried before. She is a big fan of the Pampered Chef cookware line and the recipes she gave me came from the cookbooks that they published. I was a little hesitant to try new recipes from a new source for a big party but I obliged and luckily averted any culinary disasters. Although I was not very impressed with their coconut shrimp appetizer recipe, I was thrilled with the incredibly simple yet very decadent tasting truffle brownie bites. I love making bite size food for parties, first off because it looks cute, secondly because it means less plates and silverware needed and finally because the the food can be popped in your mouth easily while you are holding a cocktail. These brownie bites were the perfect sweet ending to the various savory treats we served. They are made with very few ingredients in not much time at all which is the best part. Your guests will never guess that their rich taste could be so simply prepared. Although these brownies are delicious served as is with just the ganache, I think it is much more festive to top them with various candies or fruits of your choice. I decided to top mine with a single white chocolate dipped pretzel nugget for a triple chocolate effect. I also placed the finished bites in foil mini cupcake wrappers so guests wouldn't get chocolate on their fingers, plus they look prettier that way! Bring these adorable little treats to your next holiday gathering or even just to your office to surprise your coworkers. They'll be gone in a flash!

Note: I highly recommend using a silicone mini muffin pan to make these. These pans can be bought at any kitchen store or Target and ensure that the desserts will release beautifully every time with no mess.

 

Truffle Brownie Bites Ingredients: For the brownies: 2/3 cups semi-sweet chocolate morsels 2 tablespoons butter 1/2 cup sugar 1 egg 2/3 cup all-purpose flour For the ganache: 1/2 cup whipping cream 3/4 cup semi-sweet chocolate morsels Instructions: Preheat oven to 325 degrees. Place 2/3 cup of the chocolate morsels and the butter in a microwave safe bowl and microwave on high for 20 seconds at a time for up to 60 seconds, stirring at each interval. The mixture should be smooth and all of the chocolate melted. Add the sugar and the egg and mix until blended with a rubber spatula or wooden spoon. Add the four and mix until just incorporated - this will be a stiff batter. Spray the wells of a silicone mini muffin pan with non-stick canola cooking spray (or use a regular mini muffin pan with cupcake liners) and fill each well until it is 2/3 of the way full. I usually use a 1/2 teaspoon as a scoop when I am filling and then I press the batter in the well with my finger to evenly distribute it to the edges. Bake 10-12 minutes or until the edges are set. If the centers still seem a little underdone, that's ok. When you remove the brownies from the oven, use the rounded back of a 1/4 teaspoon to make an indent in the center of each brownie while they are still warm, this will form a well or a little cup for the filling. Let brownies cool in the pan for about 3-5 minutes and then remove and place on a plate or cooling rack. To make the ganache, pour the cream into a microwave safe bowl and microwave on high for 1-2 minutes or until it is hot. Add the chocolate morsels and whisk until smooth. Place bowl in the refrigerator for about 15-30 minutes or until the mixture is cooled and starting to thicken.  To decorate the brownies, use a 1/4 teaspoon to scoop the ganache into the indentation of each brownie. You may also spoon the ganache into a resealable plastic or pastry bag, use a small knife to trim off one of the bag corners and pipe the ganache into the center of the brownies. Top the brownies with the garnish of your choice. I recommend: toasted coconut shavings, toasted hazelnuts or sliced almonds, fresh raspberries, whipped cream, sprinkles, maraschino cherries, candied orange peel or any small candies of your choice. This recipe is supposed to yield 24 brownies, I found that it made closer to 20.  Recipe adapted from the Pampered Chef View Printable Version

Thanksgiving Side Dish Inspirations

As the holidays are fast approaching, I thought I would compile a list of a few side dish recipes from my favorite websites and magazines that I have made in the past and really liked. I have hosted Thanksgiving for the past four or five years and my responsibility has always been to make the side dishes, which I happen to think is the best part of the meal. I like to keep my sides pretty traditional, or I might have an uprising from a few picky family members, but at the same time I like to try new variations on the classics - just nothing too crazy. These recipes are all relatively easy, and are great for Christmas dinners as well as Thanksgiving. Unfortunately I wasn't compulsively photographing my cooking last year at this time, so I don't have any original pictures to show. Any pictures that are shown here are all borrowed from the websites listed.

 

Sautéed Shredded Brussel Sprouts with Fresh Herbs and Crisp Shallots Ingredients: For the Shallots: 3-4 cups vegetable oil, for frying 5-6 medium shallots, peeled and cut into 1/16" thick rounds, separated into rings Kosher salt For the Sprouts: 1-1.5 lb. brussel sprouts 2 tablespoons vegetable oil Kosher salt and freshly ground black pepper 1 small garlic clove, minced 2/3 cup chicken broth (preferably) or water 1 tablespoon unsalted butter 2 tablespoons mixed fresh herbs, such as parsley, tarragon and chives Instructions: For the Shallots: Arrange a double layer of paper towels on two plates for draining the shallots. Pour about ¾ inch of oil into a 3-quart saucepan and attach a candy thermometer to the side of the pan. Heat over medium-high heat until the thermometer reads 350°F. (It’s important to use a deep pan and fairly shallow oil so there’s no danger of the oil boiling over as you fry.) Add about a quarter of the shallots and fry, stirring almost constantly with a slotted metal spoon or a skimmer, until pale brown (the color of a brown grocery bag—any darker and the shallots will be bitter), about 60 seconds. With the slotted spoon, quickly scoop out the shallots and drain on the first plate of paper towels. They’ll crisp up as they cool. Repeat with the remaining shallots in three more batches, transferring each batch to the first plate when done. Allow the oil to return to 350°F before each batch. If burned bits accumulate in the oil, scoop them out before adding a new batch. Transfer all the fried shallots to the second plate so they can drain on fresh paper. Season generously with salt and set aside. (The fried shallots may be prepared several hours ahead. Once cool, transfer to an airtight container.) For the Sprouts: Trim each sprout and cut in half through the core. Set a half (cut side down) securely on the cutting board and with a sharp knife, cut it into crosswise slices. Start at the core end and slice quite finely (1/16 to 1/8 inch), because the core is very dense. As you move toward the top of the sprout, make your slices wider (1/4 inch). Transfer the cut sprouts to a bowl, tossing them a few times to encourage the leaf sections to separate. In a large (12-inch) skillet, heat the oil over high heat until very hot. Add the sprouts and toss with tongs to coat with oil (don’t worry if the skillet seems full; the sprouts will wilt). Season generously with salt and pepper. Reduce the heat to medium high and cook the sprouts, tossing frequently, until they wilt and brown slightly, 3 to 5 minutes. Add the garlic and toss to distribute. Pour in the broth and continue to cook until the sprouts are just tender and the liquid has evaporated, another 3 to 5 minutes. Remove from the heat, toss with the butter and half of the herbs. Season to taste with salt and pepper. Pile the sprouts into a bowl, sprinkle with the remaining herbs and top with all of the fried shallots; serve immediately. Serves 6. Recipe Courtesy of Fine Cooking magazine, October 2007

 

Mashed Sweet Potato with Nutmeg and Sour Cream Ingredients: 4 large sweet potatoes 1 tablespoon vegetable oil 1/2 teaspoon salt 1/4 teaspoon white pepper (can substitute black pepper) 1/4 teaspoon freshly grated nutmeg 4 tablespoons sour cream 4 tablespoons unsalted butter Instructions: Preheat oven to 350 degrees F. Rub the sweet potatoes with the oil and place in an ovenproof baking dish and roast potatoes until tender, about 1 hour, turning once after 30 minutes. When potatoes are cooked, set aside to cool for 10 minutes. Cut the potatoes in half and squeeze the potato pulp into a 3 quart saucepan. Set the flame to medium-low and mash gently until smooth with a potato masher. Add the salt, pepper, nutmeg, sour cream, and butter and fold together until thoroughly combined. Remove from the heat and serve immediately, or keep warm, covered, until ready to serve. Serves 4-6 Recipe Courtesy of Emeril Lagasse, Foodnetwork.com

Caramelized Onion and Cornbread Stuffing Ingredients: 2 tablespoons butter 2 onions, chopped 6 large cornmeal muffins, cubes handful of fresh sage leaves, chopped 1 egg 1/4 cup heavy cream 1/4 cup chicken stock salt and freshly ground pepper Instructions: Preheat the oven to 375 degrees F.  Melt the butter in a medium skillet over medium heat. Add the onions and cook, stirring, for about 10 minutes, or until soft and caramelized. Add sage and scrape into a large mixing bowl. Add the cornbread pieces, season well with salt and pepper, and give it a good toss until it's well combined. In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread. Stir the stuffing together and stuff the cavity of the turkey. You could also spoon it into a buttered baking dish and put it in the oven along with the turkey. Bake until hot and crusty on top, about 30 minutes. Serves 6-8 Recipe Courtesy of Tyler Florence, Foodnetwork.com

Crisp Green Beans with Sun-Dried Tomatoes Ingredients: 3 lb. French green beans 3 tablespoons unsalted butter 2 shallots, minced 1 cup sun-dried tomatoes in oil, diced 1 1/2 tablespoons freshly grated lemon zest 1 1/2 teaspoons kosher salt 3/4 teaspoon freshly ground black pepper Instructions: Bring a large pot of salted water to a boil over hight heat. Add green beans and cook 2 minutes. Meanwhile, prepare an ice-water bath (ice and cold water in a big bowl). Drain boiled beans and plunge into ice water to stop cooking. Drain. (This step can be done the day before; refrigerate beans until ready to cook). In a large skillet, heat butter over medium heat. Add shallots and saute until tender, about 3 minutes. Add tomatoes and cook 2 minutes. Add beans, lemon zest, salt and pepper. Cook until beans are heated through, about 5 minutes. Serves 8. Recipe Courtesy of Katie Lee Joel, In Style magazine

 

Photo courtesy of www.laaloosh.com

Cranberry-Orange Sauce Ingredients: 2 (8 oz.) packages cranberries, fresh or frozen 1 orange, zest cut into strips and juiced 1/2 cup sugar 1 cinnamon stick Instructions: Put all the ingredients into a saucepan over medium heat and simmer until the cranberries burst and the sauce thickens, about 15 to 20 minutes. Serve at room temperature or cool and refrigerate. Remove the cinnamon stick before serving. Serves 8-10 Recipe Courtesy of Tyler Florence, Foodnetwork.com