Side Dishes and Veggies – Partain Genealogy

Vegetables

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Side Dishes

Angel Hair Pancakes with Chives

Thin noodle pancakes are a charming and special touch to add to a meal. Serve these pancakes with meat or poultry entrees.

4 to 6 ounces uncooked angel hair pasta
1 large egg, lightly beaten
1 heaping tablespoon minced fresh chives
A few pinches of salt
2 tablespoons unsalted butter

Fill a medium-size pot with water and bring it to a rolling boil. Add the pasta and cook for 1 to 1-1/2 minutes only, lowering the heat to keep the water at a low simmer. Drain in a colander and pour into a small bowl.
Add the eggs, chives, and salt; mix well so all the noodles are coated with the egg.
Melt the butter in a medium-size skillet or on a griddle over medium heat. Divide the mixture evenly in the skillet to make 4 pancakes. Cook until brown on both sides, turning only once, about 3 minutes. Serve immediately.

Serves 2. Source: Not Your Mother’s Slow Cooker Recipes for Two, by Beth Hensperger, page 219.

Apple-Carrot Soufflé

Two (14-1/2-ounce) cans sliced carrots, drained, or 2 cups sliced carrots
2 cups applesauce
1 orange, zested and juiced
2 tablespoons unsalted butter, melted
1 tablespoon honey
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/2 cup (2 ounces) chopped pecans or walnuts

Preheat the oven to 425°F. Lightly coat a 2-quart baking dish with oil or nonstick cooking spray.
If using fresh carrots, combine them in a dish with 2 tablespoons of water and microwave them on high for 5 minutes, or until tender. Or, on a stovetop in a sauté pan, simmer the carrots with about 1/2 cup water for 5 to 10 minutes, or until tender; drain.
In a food processor, process the carrots, applesauce, orange juice, and zest until smooth. Scrape the mixture into a large bowl and whisk in the butter, honey, flour, cinnamon, salt, pepper, cloves, and nutmeg until combined. Scrape the mixture into the baking dish and smooth the surface. Scatter the pecans on top.
Bake for 30 minutes, or until the nuts are toasted and the soufflé is heated through. Serve immediately, or cover and keep warm for 15 to 20 minutes. This soufflé will hold its heat well if kept covered. Serves: 6. Source: Hands-off Cooking: Low-Supervision, High-Flavor Meals for Busy People by Ann Martin Rolke.

Apple Slaw

This colorful slaw is a perfect accompaniment to the baked ham, but you can also bring it to your next potluck dinner to serve along with fried chicken or grilled or pulled pork. Filled with apples and toasted pecans and tossed with a lime and honey vinaigrette, this is not your mother’s coleslaw, but I think she’ll like it just the same! The Spicy Nuts (see condiments and sauces section) are also delicious in this slaw.

1 medium-size head green cabbage, shredded or thinly sliced
4 large, sweet, firm apples, like Gala or Jonathan, cored and julienned (leave peel on)
1 cup thinly sliced celery
1 cup seedless red grapes, cut in half
1/2 cup vegetable or canola oil
2 tablespoons freshly squeezed lime juice
2 tablespoons honey
2 tablespoons poppy seeds
1/8 teaspoon cayenne pepper
1 cup chopped pecans, toasted

In a large mixing bowl, combine the cabbage, apples, celery, and grapes.
In a small bowl, whisk together the oil, lime juice, honey, poppy seeds, and cayenne. Pour the dressing over the cabbage mixture and toss until combined. Diva Do-Ahead: At this point, you can cover and refrigerate the slaw for up to 12 hours. Add 3/4 cup of the pecans to the slaw and toss again. Garnish with the remaining pecans and serve. Serves 10. Source: Happy Holidays From the Diva of Do-Ahead by Diane Phillips, 2006. Page 114.

Baked Beans with Apples and Jalapeno

1-1/2 cups apple cider or un-filtered apple juice
1/4 cup ketchup
2 tablespoons molasses
two (15-ounce) cans white kidney beans, drained and rinsed
1-1/2 cups chopped firm apples, such as Granny Smith
1/2 cup diced onion
1 large jalapeno chile, minced, or 2 tablespoons canned diced jalapeno
1 teaspoon dry mustard
1/2 teaspoon salt
1/2 teaspoon minced garlic
4 strips bacon, diced

Preheat the oven to 300°F.
In a large ovenproof pot or casserole, combine the cider, ketchup, molasses, beans, apples, onion, jalapeno, mustard, salt, and garlic. Stir well to combine. Scatter the bacon over the top.
Transfer the pot to the oven and hake, uncovered, until the apples are very soft and the liquid has reduced to a thick sauce, about 2 hours. Serve immediately. Serves: 4 to 6. Source: Hands-off Cooking: Low-Supervision, High-Flavor Meals for Busy People by Ann Martin Rolke.

Baked Gnocchi

For this dish, be sure to use the vacuum-packed type of gnocchi, not those that come hard and dry in a box, as they are full of preservatives. You can also buy fresh gnocchi at many specialty food shops, or even make your own, though that’s not really necessary for this dish. It’s a little spin on the basic gnocchi dish that’s also a really colorful meal-in-one, packed with spinach and cheese.

2 (17-ounce) packages potato gnocchi
3 cups heavy cream
1 cup reduced-sodium chicken broth
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
12 ounces baby spinach
3 ounces fresh goat cheese
1/2 cup freshly grated Parmesan cheese

Preheat the oven to 400°F.
Place the gnocchi in a lightly greased 9 x 13 x 2-inch baking dish. Set aside.
In a medium saucepan, whisk together the cream, chicken broth, and flour over medium heat. Continue whisking until the sauce is simmering and thickened, about 5 minutes. Add the salt, pepper, and nutmeg and stir to combine. Add the spinach and toss to coat in the cream. Pour the cream and spinach mixture evenly over the gnocchi and gently spread the spinach out to cover.
Crumble the goat cheese over the spinach. Sprinkle with the Parmesan cheese. Bake until the top is golden in places, about 30 minutes. Makes 6 servings. Source: Everyday Pasta, by Giada De Laurentiis, 2007.

Baked Shells with Winter Squash

This is a grown-up alternative to macaroni and cheese, but even kids might approve.

Butter, for baking dish
4 Tablespoons olive oil
2 large onions, halved and thinly sliced
Coarse salt and ground pepper
2 Teaspoons chopped fresh rosemary leaves
1 Pound small pasta shells
1 (12 ounces) frozen winter squash puree, thawed
1 Cup grated Parmesan cheese
3 crusty baguette, cut into 1/4-inch cubes (1 1/2 cups)

Preheat oven to 400°F. Butter a 9-by-13-inch baking dish. Heat 3 tablespoons oil in a large skillet over medium-low heat. Add onions; season with salt and pepper. Cover; cook until onions are soft and release liquid, 15 minutes. Uncover; raise heat to medium. Cook, stirring, until onions are browned, 20 to 25 minutes. Stir in 1 teaspoon rosemary.
Meanwhile, cook pasta in large pot of boiling salted water 2 minutes less than package instructions suggest. Drain, reserving 1 1/2 cups cooking water. Return pasta to pot.
Stir squash and reserved pasta water into onions; simmer 2 minutes. Toss squash mixture and 1/2 cup Parmesan with pasta. Transfer to prepared dish.
Combine bread cubes with remaining Parmesan, rosemary, and oil; season with salt and pepper. Top pasta with bread cubes; bake until golden brown, 10 to 15 minutes. Serves 6. Source: Martha Stewart Living Website.

Baked Swiss Corn

This is good for brunch or as a side dish for dinner.

3 cups fresh cut corn or 2 packages (9 ounces each) frozen corn
Salt
1 can (5-1/2 ounces) evaporated milk
1 large egg, beaten
2 tablespoons chopped onion
Freshly ground black pepper
1 cup shredded Swiss cheese
1/2 cup soft bread crumbs
1 tablespoon butter, melted

In a saucepan, cook the corn in lightly salted water until tender. In a large bowl, combine the cooked corn, evaporated milk, egg, onion, 1/4 teaspoon salt, pepper to taste, and 3/4 cup of cheese. Mix and pour into a greased glass baking dish. Cover and refrigerate overnight.
The next day: Preheat the oven to 350°F. Toss the bread crumbs with the melted butter and remaining 1/4 cup of cheese. Sprinkle over the corn mixture and bake for 25 to 30 minutes. Serves 4 to 6. Source: Sleep on it: Prepare Delicious Meals the Night Before, by Carol Gordon.

Barley & Pine Nut Casserole

1 c. pearl barley (or bulgur??)
1/4-1/2 c. pine nuts
3 tbsp. butter
1 med. onion, chopped
1/2 c. minced parsley
1/4 c. minced chives
1/4 tsp. salt
1/4 tsp. freshly ground pepper
3 c. chicken or beef stock
Chopped parsley for garnish

Preheat oven to 350ºF. Rinse and drain barley. Toast pine nuts in 1 tablespoon butter. Remove nuts with slotted spoon and set aside. Add remaining 2 tablespoons butter to skillet, add onion and barley, stirring until barley is toasted. Stir in nuts, parsley, chives, salt and pepper. Spoon into a 1-1/2 quart casserole. Pour hot stock over casserole and mix well. Bake uncovered 1 hour and 15 minutes. Garnish chopped parsley. Source: One Million Recipes.

Basic Pilaf

1 tablespoon oil
1/2 cup chopped onion
1 6-ounce raw chicken breast half, chopped fine (about 3/4 cup)
1 cup raw rice
1 bay leaf
3 cups chicken stock
Salt and pepper

Heat oil in a small saucepan. Add onion and cook until translucent. Add chicken and cook for 4 minutes. Add rice and bay leaf, stir to coat and add stock. Bring to a boil, reduce heat to a simmer and cover. Cook for 15 minutes or until tender. Season with salt and pepper, fluff rice with a fork and serve. Yield: 3 to 4 serving. Source: Emerils.com.

Basic Polenta

2 teaspoons salt
1 teaspoon white pepper
10 1/2 cups whole milk
3 1/2 cups (1 pound) stone-ground cornmeal
1 cup grated Parmigiano-Reggiano cheese

Bring the salt, pepper, and milk to a boil. Remove from the heat. Slowly whisk in the cornmeal until all is incorporated. Return to a low heat and cover, stir occasionally. Cook until the polenta is smooth and creamy. Fold in the cheese. Season with salt and pepper if needed. Fill a loaf pan with the polenta and allow to chill for 1 to 2 hours for Shrimp Etouffee. Reserve the other polenta poured into two loaf pans for the Polenta Pie. Yield: 12 cups. Source: Emerils.com.

Basil Walnut Fettuccine

A warm, buttery side dish from our Test Kitchen, Basil Walnut Fettucine is studded with toasted nuts and lightly flavored with garlic and fresh basil. It goes well with a variety of entrees. (You could use any other nutritious, colored fettucine or pasta blend you have on hand.)

1 package (12 ounces) fettuccine
1 teaspoon minced garlic
6 tablespoons butter, divided
1/4 cup finely chopped walnuts, toasted
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon pepper
ADD feta??

Cook fettuccine according to package directions. In a large skillet, saute garlic in 1 tablespoon butter for 1 minute or until crisp-tender. Add the walnuts, basil, salt, pepper and remaining butter; cook and stir for 2 minutes or until heated through. Drain fettuccine; add to skillet and toss to coat. Yield: 6 servings. Source: Taste of Home Website.

Basmati Rice Salad

2 cups basmati rice
1/2 cup clarified butter or vegetable oil
1 cup chopped yellow onion
2 teaspoons sliced garlic
1 teaspoon minced fresh ginger
6 cardamom seed pods, crushed to release the small seeds and pods discarded
1 cinnamon stick, broken in half
1 bay leaf
2 teaspoons salt
1/2 teaspoon ground coriander
1/2 teaspoon ground black pepper
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
1/8 teaspoon cayenne
3/4 cup golden raisins
1/2 cup toasted slivered almonds
1/2 cup cooked chickpeas, drained
1/2 cup fresh peas, or defrosted frozen peas
1/2 cup chopped fresh cilantro

Place the rice in a colander and rinse under cold running water. Place the rinsed rice in a large bowl and cover with 4 cups of water. Let soak 30 minutes. Drain and reserve the water for cooking.

In a large pot, heat the butter over medium-high heat. Add the onion and cook, stirring, for 3 minutes. Add the garlic and ginger, and cook, stirring, for 45 seconds. Add the cardamom seeds, cinnamon sticks, bay leaf, salt, coriander, pepper, turmeric, cumin, and cayenne, and cook, stirring, until fragrant, about 45 seconds. Add the rice and cook, stirring, for 2 minutes. Add the reserved soaking liquid and raisins, and bring to a boil. Reduce the heat to low, stir, cover and simmer until the water is absorbed and the rice is tender, 20 minutes. Remove from the heat and let sit covered for 15 minutes.

Fluff the rice with a fork and transfer to a large bowl. Combine with the remaining ingredients and remove the cinnamon pieces and bay leaf. Serve warm or at room temperature. Yield: 6 to 8 servings. Source: Emerils.com.

The Best Macaroni and Cheese

To achieve maximum smoothitude, you really have to use evaporated milk and Velveeta.

10 ounces extra-sharp cheddar, grated
4 ounces Monterey Jack, grated
4 ounces Velveeta, cubed(or, if you must, 4 more ounces of Monterey Jack, grated)
4 ounces cream cheese
1 (12-ounce) can evaporated milk
1 teaspoon Dijon mustard
6 slices extra-thick bacon, cooked crisp and crumbled
Salt and pepper to taste
12 ounces elbow macaroni, cooked and drained
1/2 cup plain dried bread crumbs
2 ounces parmesan, grated

Heat oven to 350. Put cheeses (except parmesan) in the top of a double boiler (if you don’t have one, set a heatproof bowl over a saucepan with about 1 inch of water in it) and melt over simmering water, stirring frequently. Gradually add milk, whisking until completely smooth. Whisk in mustard, bacon, salt, and pepper. Pour into a 9-by-9-inch baking dish, add macaroni, and toss to coat (for 4-ounce bowls like the one at left, mix macaroni and sauce in a medium bowl, then spoon into dishes). In a small bowl, combine bread crumbs and parmesan; sprinkle over the top. Bake until crumbs are browned and cheese is bubbling, 25 to 30 minutes (15 to 20 minutes for individual portions). Source: Ann Hodgman writing for Wondertime Magazine, October, 2008.

Black And Brown Rice Pilaf

1 cup brown rice
1/2 cup black barley that had been parboiled for 30 minutes
3-1/2 cups chicken broth
8 ounces thickly sliced mushrooms that have been lightly sautéed in 1 tablespoon butter
1 cup coarsely grated carrots
1 teaspoon marjoram
1/4 teaspoon celery seed
1/4 cup thinly sliced green onion
2 tablespoon chopped fresh parsley

Bring the chicken broth to a boil. Add all the ingredients, except the parsley and bring to a boil. Cover, reduce to a simmer and cook until all the liquid is absorbed, about 45 minutes.

Remove from the heat, add the parsley and toss, or place in a serving bowl and sprinkle the parsley over the top.

The reason I only lightly sautéed the mushrooms is that this brings out the flavor of the mushrooms while keeping them a bit plump, adding a nice texture to the pilaf. Makes 6 servings. Source: Emerils.com.

Blooming Onion and Dipping Sauce

Dipping Sauce:
1/2 cup mayonnaise
1 tablespoon ketchup
2 tablespoons cream-style
horseradish sauce
1/3 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon dried oregano
1 pinch ground black pepper
1/3 teaspoon cayenne pepper

Blooming Onion:
1 egg
1 cup milk
1 cup all-purpose flour
1-1/2 teaspoons salt
1-1/2 teaspoons cayenne pepper
1 teaspoon paprika
1/2 teaspoon ground black pepper
1/3 teaspoon dried oregano
1/8 teaspoon dried thyme
1/8 teaspoon ground cumin
1 large sweet onion
3/4 cup vegetable oil for frying

To make sauce: In a medium bowl, combine mayonnaise, ketchup, horseradish, 1/3 teaspoon paprika, 1/4 teaspoon salt, 1/8 teaspoon oregano, a dash ground black pepper and cayenne pepper; mix well. Keep sauce covered in refrigerator until needed.
To make the batter: In a medium bowl, beat egg and add milk. In a separate bowl, combine flour, salt, cayenne pepper, paprika, ground black pepper, oregano, thyme and cumin; mix.
To slice onion: slice 1 inch off of the top and bottom of the onion and remove the papery skin. Use a thin knife to cut a 1 inch diameter core out of the middle of the onion. Now use a very sharp, large knife to slice the onion several times down the center to create ‘petals’: First slice through the center of the onion to about three-fourths of the way down. Turn the onion 90 degrees and slice it again in an X across the first slice. Keep slicing the sections in half, very carefully until the onion has been cut 16 times. Do not cut down to the bottom of the onion. (The last 8 slices will be difficult, be careful).
Spread the ‘petals’ of the onion apart. To help keep them separate you could plunge the onion into boiling water for 1 minute and then into cold water.
Dip the onion into the milk mixture and then coat it liberally with the flour mixture. Again separate the petals and sprinkle the dry coating between them. Once you’re sure the onion is well-coated, dip it back into the wet mixture and into the dry coating again. This double-dipping ensures you have a well-coated onion because some of the coating will wash off when you fry the onion.
Heat oil in a deep fryer or deep pot to 350ºF. Make sure you use enough oil to completely cover the onion when it fries.
Fry the onion right side up in the oil for 10 minutes or until it turns brown. When the onion has browned, remove it from the oil and let it drain on a rack or paper towels. Open the onion wider from the center so that you can put a small dish of the dipping sauce in the center. Source: © 2007 Allrecipes.com.

Brown Butter Mashed Potatoes

To produce fluffy mashed potatoes, boil the potatoes whole in their skins so they will absorb less water. Then use a potato ricer. Place the cooked potatoes in the ricer’s perforated chamber, set the tool over a bowl and squeeze the handles. The potatoes emerge as fluffy, ricelike grains that blend readily with other ingredients, such as the brown butter used here.

12 Tbs. (1 1/2 sticks) unsalted butter
10 to 12 fresh sage leaves
Salt and freshly ground pepper, to taste
3 lb. small Yukon Gold potatoes, skins on and left whole
3/4 cup milk

In a small saucepan over medium-high heat, melt 8 Tbs. (1 stick) of the butter. When the foam subsides, add the sage leaves and fry until crisp, about 3 minutes. Using a slotted spoon, transfer the sage leaves to paper towels to drain and season with salt. Reduce the heat to medium and continue cooking the butter until it is brown but not smoking, 2 to 3 minutes more. Pour into a heatproof bowl and set aside.

Put the potatoes and 1 Tbs. salt in a large saucepan and add water to cover the potatoes by 1 inch. Bring to a boil over medium-high heat, reduce the heat to medium and simmer until the potatoes are tender when pierced with a knife, about 15 minutes. Drain well in a colander.

Meanwhile, in a small saucepan over low heat, combine the remaining 4 Tbs. (1/2 stick) butter and the milk and heat until the butter melts and the mixture is hot, about 8 minutes.

Set a potato ricer over a large bowl and pass the potatoes through in batches, removing the skins from the ricer as needed. Using a silicone spatula, fold in the milk mixture and 4 to 5 Tbs. of the brown butter until smooth. Season with salt and pepper. Transfer the potatoes to a serving dish. Garnish with the sage leaves and drizzle with the remaining brown butter. Serve immediately. Serves 8 to 10. Williams and Sonoma.

Bulgur Pilaf

If you have never had bulgur wheat other than in a cold salad, make this immediately; it is that good. The flavor is incredible and quite a surprise. Bulgur is a fast-cooking form of cracked wheat, and it cooks up into a nutty-flavored, satisfying starchy side to serve with your stews and chicken dishes.

1 tablespoon unsalted butter
1/2 cup bulgur wheat
1 cup water or chicken or vegetable broth
Pinch of salt

In a small heavy saucepan, melt the butter over medium heat. Add the bulgur and stir for a few minutes to heat and coat with the hot butter. Add the water and salt and bring to a boil. Cover, reduce the heat to medium-low, and simmer until all the water is absorbed and the grains are separate, about 15 minutes. Fluff with a fork before serving. Serves 2. Source: Not Your Mother’s Slow Cooker Recipes for Two, by Beth Hensperger, page 218.

Caramelized Andouille Spoon Bread

1/2 teaspoon unsalted butter
1 tablespoon vegetable oil
One 1-pound link andouille or kielbasa sausage, split in half lengthwise and cut crosswise into 1/4-inch-thick slices (about 3 1/2 cups)
1 cup finely chopped yellow onions
1 cup finely chopped celery
1/2 cup seeded and finely chopped green bell peppers
2 teaspoons salt
1/4 teaspoon cayenne
1 tablespoon chopped garlic
2 tablespoons finely chopped fresh parsley leaves
1/4 cup chopped green onions (scallions), green parts only
4 large eggs, separated
3 cups heavy cream
1-1/2 cups yellow cornmeal
1/4 cup freshly grated Parmigiano-Reggiano cheese

Preheat the oven to 350ºF. Grease a 2-quart rectangular glass dish (8 X 11-1/2 X 2 inches) with the butter.

Heat the oil in a medium-size sauté pan over medium-high heat. Add the sausage and cook for 3 minutes, stirring occasionally. Add the onions, celery, bell peppers, salt, and cayenne and cook, stirring, until the vegetables are softened, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Remove from the heat and stir in the parsley and green onions. Cool the mixture for 10 minutes.

Whisk the egg yolks and cream together in a large mixing bowl. Add the cornmeal and whisk until the batter is smooth. Fold the sausage mixture into the batter.

In another large mixing bowl, whip the egg whites with an electric mixer until very stiff and peaks form, then fold into the sausage batter. Pour the batter into the prepared pan and sprinkle the top with the cheese. Bake until it sets, about 45 minutes.

Remove from the oven and let stand for 5 minutes. Spoon onto serving plate and serve warm. Yield: 10 servings. Source: Emerils.com.

Caramalized Pears with Proscuitto and a Drizzle of Balsamic Syrup

3 cups balsamic vinegar
6 ripe cooking pears, such as Bosc
1 fresh lemon, cut in half
Salt
Freshly ground black pepper
1/2 cup granulated sugar
3 tablespoons butter
24 slices prosciutto di Parma (about 1/2 pound)
4 cups arugula, cleaned
3 tablespoons extra virgin olive oil
2 ounces Gorgonzola cheese

In a medium-saucepan, over medium heat, add the balsamic vinegar. Bring to a boil and reduce to a simmer. Simmer until the liquid reduces by 3/4, about 30 minutes or until syrup-like consistency. Remove from the heat and cool completely.

Yield: about 1/4 cup

Peel each pear, discarding the skin. Slice each pear into quarters and remove the core. Then slice each quarter in 2. (you should have 48 pieces). While you are cutting the pears, place in a mixing bowl and toss with the a squeeze of the fresh lemon juice. Season the pears with salt and black pepper. Add the sugar and toss well, coating each piece completely. In a large stainless steel pan, over medium-high heat, melt the butter. When the butter is hot, add the pears, sliced side down, cook until the pears start to caramelize, about 2 to 3 minutes, flip over and caramelize the other side. Remove the pears from the stove. Toss the arugula with olive oil salt and pepper. To serve, place a small mound of arugula in the center of each plate. Place 2 pear slices on each slice of prosciutto and roll prosciutto around the pears. Place 3 prosciutto and pear bundles on each mound of arugula. Crumble the cheese over the pears. Drizzle each plate with some of the balsamic syrup. Yield: 8 servings. Source: Emerils.com.

Caramelized Shallots and Walnuts

This side dish is simultaneously sweet and savory, like a relish that’s served warm. The crunchy walnuts and silky, smooth shallots work especially well with a beef rib roast. Prep and Cook Time: 45 minutes. Notes: Vin Santo is sold at liquor stores; substitute Madeira, Marsala, Port, or any other sweet wine, if you prefer.

1/4 cup butter
- 2 pounds shallots, trimmed and peeled
- 1/2 teaspoon salt
- 1 cup walnut halves
- 1 cup Vin Santo (Italian dessert wine; see Notes)
- 5 sprigs fresh thyme

Preparation

In a large frying pan over medium-high heat, melt butter. Add shallots and sprinkle with salt. Cook, stirring occasionally, until shallots are well browned all over, about 20 minutes.
Add walnuts, Vin Santo, and thyme. Bring to a boil, then reduce heat to low, cover, and simmer until shallots are tender, about 5 minutes. Uncover, turn heat to medium-high, and cook until liquid is reduced and almost completely evaporated. Serve warm.

Makes 8 servings. Source: Sunset Magazine, December 2006. Note: Nutritional analysis is per serving. Nutritional Information

Calories: 234 (58% from fat) Protein: 4.8g Fat: 15g (sat 4.4) Carbohydrate: 23g Fiber: 1.6g Sodium: 220mg Cholesterol: 16mg

Cheddar-Chive Mashed Potatoes

4 lb. large Yukon Gold potatoes, peeled and quartered
Kosher salt, to taste
1 1/2 cups half-and-half
8 Tbs. (1 stick) unsalted butter
2 cups grated cheddar cheese
1/4 cup snipped fresh chives
Freshly ground pepper, to taste

Put the potatoes in a large stockpot, add water to cover by 2 inches and generously salt the water. Bring to a boil over medium-high heat, reduce the heat to medium-low and cook until the potatoes are tender when pierced, 20 to 30 minutes. Drain well in a colander and let stand for 5 minutes. Set a potato ricer over a large bowl and pass the potatoes through in batches.

Preheat an oven to 450°F. Butter a 2-quart baking dish.

In a small saucepan over medium heat, warm the half-and-half and butter until the butter melts and small bubbles appear along the edges of the pan. Remove from the heat.

Add the half-and-half mixture to the potatoes and stir until just combined. Add 1 cup of the cheese and 3 Tbs. of the chives and stir until just combined. Season with salt and pepper. Spoon the potatoes into the prepared baking dish and spread evenly. Sprinkle with the remaining 1 cup cheese.

Bake until the cheese is melted and lightly browned, 10 to 15 minutes. Let stand for 10 minutes, then sprinkle with the remaining 1 Tbs. chives. Serve immediately. Serves 10 to 12.

Make-Ahead Tip: Peel and quarter the potatoes 1 day in advance; place them in a bowl, add cold water to cover and refrigerate. If desired, cook and mash the potatoes up to 2 hours before serving, but do not add the cheese and chives. Cover the potatoes tightly with plastic wrap and keep warm in a bain-marie (hot water bath). Just before serving, fold in the cheese and chives and bake as directed.

Williams-Sonoma Kitchen.

Chicken And Mushroom Risotto

1 pound boneless, skinless chicken breasts
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 cups chopped yellow onions
1/2 pound porcini mushrooms, wiped clean, stems trimmed, and thinly sliced
2 teaspoons chopped garlic
1 pound (2 cups) Arborio rice
6 cups chicken broth
1/2 cup heavy cream
1 tablespoon butter
1/4 pound Parmigiano-Reggiano cheese, grated
1/2 cup chopped green onions or scallions (green part only)

Cut the chicken crosswise into one-fourth-inch slices, then into one-half-inch-wide strips. Season with the salt and black pepper.

Heat the olive oil in a large, heavy pot over medium-high heat. Add the chicken and cook, stirring occasionally, until lightly browned, about 4 minutes. Add the onions and cook, stirring occasionally, until slightly soft, about 4 minutes. Add the mushrooms, garlic, and rice, and stir for 2 minutes, then add the chicken broth and bring to a boil. Reduce the heat to medium and stir constantly until the mixture is creamy and bubbly and the rice is tender, 15 to 18 minutes. Add the cream and butter and continue to stir for 2 minutes, then remove from the heat.

Add the cheese and green onions and stir until the cheese melts. Serve hot.

Makes 8 servings. Source: Emerils.com.

Cilantro Corn Bread (needs picture)

Feel free to add jalapenos or chopped roasted green chiles if you like.

3 strips bacon
1-1/2 cups cornmeal
1/2 cup all-purpose flour
3/4 teaspoon salt
2 teaspoons baking powder
1 cup shredded pepper Jack cheese
1/3 cup thinly sliced green onions
2 tablespoons finely chopped cilantro
2 eggs
1-1/4 cups milk, buttermilk, or yogurt

Preheat the oven to 425 degrees F.

In a cast-iron skillet (or other heavy-bottomed, ovenproof skillet), cook bacon until crisp. Remove and drain on paper towels. Do not drain the bacon grease from the pan.

In a large bowl, combine the cornmeal, flour, salt, baking powder, cheese, green onions, and cilantro. In another bowl, beat together the eggs and milk. Add the liquid ingredients to the dry ones, until just incorporated.

Pour the batter into the cast-iron skillet (it should still be very warm), and bake 18-20 minutes, or until a toothpick inserted into the middle of the corn bread comes out clean. Serve hot.

Source: Cilantro Secrets by Gwyneth Doland, page 70.

Cilantro-Lime Rice

A stir-in of cilantro and lime juice transforms plain cooked rice into a lively side that’s an ideal accompaniment for Mexican main dishes.

1 cup long-grain white rice
Coarse salt
1/2 cup fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 garlic clove

In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and 1/4 teaspoon salt; cover, and reduce to a simmer. Cook until water is absorbed and rice is just tender, 16 to 18 minutes.
Meanwhile, in a blender, combine cilantro, lime juice, oil, garlic, and 2 tablespoons water; blend until smooth. Stir into cooked rice, and fluff with a fork.

Serves 4. Source: Martha Stewart Living.

Classic Risotto Milanese

7 cups simmering beef stock or broth
2 generous pinches of saffron threads
3 tablespoons extra virgin olive oil
1 large onion, minced
1 large shallot, minced
2-1/2 cups Arborio or Carnaroli rice
3/4 cup dry white wine
Salt and freshly ground black pepper
3/4 cup fresh peas
2-1/2 tablespoons unsalted butter, cut into small pieces
1/4 cup heavy cream
3/4 cup grated Parmigiano-Reggiano cheese, plus more for garnishing if desired

In a small, heatproof bowl, pour 1/2 cup of stock over saffron threads and let it stand while you begin the risotto.

In a heavy 3 or 4 quart casserole or Dutch oven, heat olive oil and sauté onion and shallot until soft andgolden, about 6 minutes. Add rice and cook, stirring continuously, until it begins to turn opaque, about 2 minutes.

Add the wine and stir until evaporated. Season with salt and pepper. Begin adding hot stock in 1/2 cupincrements, stirring continuously, adding stock only when previous addition is completely absorbed. Add peas with second stock addition. Add saffron-infused stock about 10 minutes after adding the wine. The risotto is done when al dente but creamy, usually 16 to 20 minutes after adding the wine. You may or may not need all of the stock. When the rice has reached the desired stage of doneness, turn off the heat and quickly stir in the butter, cream and Parmigianno-Reggiano. Check seasoning and serve immediately, garnished with additional cheese if desired. Yield: 6 servings. Source: Emerils.com.

Coconut Cilantro Rice Pilaf

2 tablespoons olive oil
1/2 cup chopped yellow onion
1/4 cup chopped red bell pepper
2 tablespoons minced shallots
1 teaspoon minced garlic
1-1/4 cups long-grain white rice
1 teaspoon salt
1/2 teaspoon ground white pepper
1-1/2 cups vegetable stock or shrimp stock
1/2 cup coconut milk
1/2 cup sweetened cream of coconut

Heat the oil in a heavy 4-quart saucepan over medium-high heat. Add the onions, bell peppers, shallots, and garlic, and cook, stirring, for 2 minutes. Add the rice, stir to coat with the oil, and cook for 1 minute. Add the vegetable stock, coconut milk, sweetened cream of coconut, salt, and pepper, and bring to a light boil. Reduce the heat to low, cover, and simmer until the rice is tender and all the liquid is absorbed, 20 to 22 minutes.

Remove from the heat and let sit 10 minutes. Fluff with a fork and serve hot with the Poached Grouper. Source: Emerils.com.

Coconut Rice

1 cup coconut milk
1-1/2 cups water
1 teaspoon salt
3/4 teaspoon sugar
1 cup long grain white rice
3 tablespoons chopped fresh cilantro

In a saucepan, combine the coconut milk, water, salt, and sugar. Bring to a boil. Add the rice, stir well, and reduce the heat to medium-low. Cover and simmer undisturbed until the liquid is absorbed and the rice is fluffy, about 20 to 24 minutes. Remove from the heat and let sit without stirring for 10 minutes.

Fluff with a fork and add the cilantro. Adjust seasoning, to taste. Serve hot. Yield: 4 servings. Source: Emerils.com.

Corn Casserole

1 stick margarine
1 can creamed corn
1 can whole kernel corn
2 teaspoons sugar
3 eggs, beaten
1 cup sour cream
1 package Jiffy corn muffin mix
1 (8 oz.) package mozzarella cheese

Original recipe yields: 6-8 servings

Serving day instructions: This dish is best when made on the day it is to be served. Melt margarine in 2-quart casserole dish. Stir in all ingredients except half the package of mozzarella cheese. Bake at 350 degrees for 45-60 minutes. During the last 15 minutes, add rest of cheese over top. Bake until cheese is melted. Source: Don’t Panic-Dinner’s in the Freezer by Martinez, Howell & Gracia, 2005.

Corn with Mustard Seeds

5 ears fresh or frozen (thawed) yellow corn
3 tablespoons canola oil
1/2 teaspoon mustard seeds
1 or 2 small green serrano chiles, sliced thinly into rounds
1/4 teaspoon ground turmeric
Salt
1 tablespoon minced cilantro leaves

Slice kernels off corn cobs; you should have approximately 4 cups corn.

Make the tadka: Heat oil in medium wok or saute pan over high heat. When oil begins to smoke, add mustard seeds, covering pan with lid or spatter screen. After seeds have stopped sputtering, add chiles and stir until they are well toasted. Lower heat to medium and add turmeric, stir, and add corn and salt to taste. Toss well, turn heat to low, cover, and cook corn until soft and tender, about 5 minutes.

Stir in cilantro and serve warm or at room temperature. Serves 4. Source: 5 Spices, 50 Dishes by Ruta Kahate.

Corn and Wild Rice Pudding

2 eggs
1 egg yolk
1 cup Heavy Whipping cream
2/3 cup milk
4 ears sweet corn, blanched and kernels removed from cobs, about 3 cups corn
1 cup cooked wild rice
3 scallions, finely chopped or 1/3 cup finely chopped scallions
1-1/2 teaspoons salt
1/2 teaspoon cayenne pepper
1/8 teaspoon grated fresh nutmeg
1/2 tablespoon butter

Preheat oven to 325ºF. In a large bowl, combine egg, egg yolk, heavy cream and milk and whisk well to combine. Add all remaining ingredients except butter and mix well.

Grease a 7 by 11- or 8 by 12-inch casserole with the butter. Pour custard ingredients into prepared casserole and bake uncovered for 45 minutes, or until custard is set and golden brown on the top. Serve warm. Yield: 6 to 8 servings. Source: Emerils.com.

Coush Coush

2 tablespoons olive oil
1 cup chopped onions
1 ear sweet corn, scraped from the cob
2 teaspoons garlic
2 cups yellow cornmeal
1 cup flour
1 teaspoon salt
1 tablespoon sugar
1 teaspoon baking powder
1/4 teaspoon cayenne
1 egg, beaten
1 cup milk
1/2 cup chicken stock
3 tablespoons vegetable oil

Preheat the oven to 400ºF. In a sauté pan, heat 2 tablespoon olive oil. When the oil is hot, add the onions and sauté for 2 minutes. Season with Creole seasoning. Add the corn and continue to sauté for 1 minute. Add the garlic and continue to sauté for 1 minute. Season with Creole seasoning. Remove from the heat and cool.

In a mixing bowl, combine the cornmeal, flour, salt, sugar, baking powder, and cayenne. Add the egg, milk and water and mix well, but do not beat. In a 12-inch cast iron skillet over medium heat, add the vegetable oil. When the oil is hot and almost smoking, pour in the batter and cook for 3 to 4 minutes, or until the edges begin to turn golden. Place the skillet in the oven and bake for about 40 minutes, or until golden brown. Remove from the oven and cool slightly before slicing. Break the coush coush into pieces. Ladle the beans over the top. Place a spoonful of the Chili Sauce over the top. Garnish with green onions and serve. Yield: 8 to 10 servings. Source: Emerils.com.

Cracker Barrel Hash Brown Casserole Recipe

 Menu Description: "Made fresh in our kitchens using fresh Grade A fancy Russet potatoes, fresh chopped onion, natural Colby cheese and spices. Baked fresh all day long.”

26 ounces bag frozen country-style hash browns
2 cups shredded Colby cheese
1/4 cup minced onion
1 cup milk
1/2 cup beef stock or canned broth
2 tablespoons butter, melted
1 dash garlic powder
1 teaspoon salt
1/4 teaspoon ground black pepper

Preheat oven to 425F. Combine frozen hash browns, cheese, and onion in a large bowl. Combine the milk, beef stock, half the melted butter, the garlic powder, salt, and black pepper in another bowl. Mix until well blended, then pour the mixture over the hash browns and mix well. Heat the remaining butter in a large, ovenproof skillet (no plastic handle) over high heat.

When the skillet is hot, spoon in the hash brown mixture. Cook the hash browns, stirring occasionally, until hot and all of the cheese has melted (about 7 minutes). Put the skillet into the oven and bake for 45 to 60 minutes or until the surface of the hash browns is dark brown. This recipe for Cracker Barrel Hash Brown Casserole serves/makes 6. Source: ‘Top Secret Restaurant Recipes’, by Todd Wilbur, 1997. Pages 109-110.

Creamy Baked Hungarian Noodles

8 ounces fine egg noodles
1 tablespoon unsalted butter
1 small yellow onion, coarse chopped
1 clove garlic, minced
1 pound low-fat cottage
1 cup sour cream
1 cup low-fat plain yogurt
2 tablespoons Worcestershire sauce
2 tablespoons poppy seeds
1/2 teaspoon salt
1/4 teaspoon black pepper
2 dashes hot red pepper sauce

Optional Garnishes:
Paprika
Grated Parmesan cheese

Cook noodles until al dente according to the package directions. Drain and rinse under cold water so that they stop cooking.

Meanwhile, melt the butter in 6″ skillet over medium-low heat. Add onion and garlic, and saute, stirring occasionally, until softened, about 5 minutes. Set aside.

Preheat the oven to 350ºF. In large bowl, combine cottage cheese, sour cream, yogurt, Worcestershire, poppy seeds, salt and pepper, pepper sauce and onion mixture. Stir in noodles. Spoon mixture into lightly oiled, shallow 2 quart casserole and cover with foil.

At this point the mixture can be refrigerated for up to 24 hours.

Bake foil wrapped casserole for 30 minutes. Uncover and bake 10-15 minutes longer until heated through and bubbling. Sprinkle with paprika and Parmesan cheese, if desired.

Serving Later: Preheat the oven to 350ºF. Bake foil wrapped casserole for 45 minutes. Uncover and bake 10-15 minutes longer until heated through and bubbling. Sprinkle with paprika and Parmesan.

Serves 4. Per main dish serving: Calories 522; Protein 27g; Carbohydrates 55g; Fat 22g; Sodium 849 mg; Cholesterol 85mg. Source: Reader’s Digest: Cook Now, Serve Later, 1989.

Crunchy Herbed Polenta

1-1/2 cups milk
1-1/2 cups water
1 clove garlic, minced
1/4 tsp. thyme
3/4 cup cornmeal
2 Tbs. butter
2 Tbs. grated Parmesan cheese
1/4 cup chopped natural almonds, toasted

Bring milk, water, garlic and thyme to a boil over medium heat. Stir in cornmeal; cook 2 minutes. Stir in remaining ingredients and serve at once.

Per serving for 4 servings: Calories 253; Cholesterol 25 mg; Fat 13 g; Fiber 2 g; Saturated 4.8 g; Calcium 168 mg; Monounsaturated 6.1 g; Magnesium 44 mg; Polyunsaturated 1.5 g; Sodium 140 mg; Carb 26 g; Potassium 234 mg; Protein 8 g; Vitamin E 2.4 mg; Weight Watchers Points 6; Gluten-free recipe? Yes. Source: Almonds Are In Website.

Curried Noodles

1 pound medium-wide noodles
1/2 cup butter
1/4 cup all-purpose flour
1 tablespoon curry powder
2 teaspoons salt
1/2 teaspoon pepper
4-1/2 cups milk
1 cup sour cream
3/4 cup prepared mango chutney

Grease a 3-quart baking dish, and set aside. Cook the noodles according to the package directions. Drain, rinse, and set aside.

Melt the butter in a large saucepan over medium heat. Whisk in the flour, curry powder, salt, and pepper. Gradually stir in the milk and bring it to a boil. Keep whisking until the sauce has thickened, then remove it from the heat and add the sour cream and chutney. Add the noodles and mix well. Transfer the noodles and their sauce to the prepared baking dish. Cover and refrigerate for 3 hours or up to 2 days.

Later: Preheat the oven to 350°F. Bake, covered, for 30 to 45 minutes, until bubbly. Serves 8. Source: “Make it Now, Bake it Later!”, by Ann and Scott Goodfellow, page 217.

East-Indian Rice Ring

1/4 cup butter
1/2 cup onion, chopped
1/4 cup slivered almonds
1/2 cup light raisins
6 cups hot cooked rice
Shredded coconut (optional)

In skillet, melt butter and sauté chopped onion and almonds until golden. Add light raisins; heat until plump. Add hot rice; mix gently. Press mixture into greased 6-1/2 cup ring mold. Remove from mold at once and place on to a round serving platter. Fill center of rice ring with East Indian Meatballs or Chicken Curry. If desired, top with a sprinkling of shredded coconut. Source: Frozen Assets: How to Cook For a Day and Eat for a Month, by Deborah Taylor-Hough, 1999.

Emeril’s Brown and Tan Risotto With Pepperoni and Shiitake Mushrooms

1-1/2 cups chicken stock or water
1-1/2 teaspoons salt
3/4 teaspoon cracked black pepper
1/2 cup wild rice
3 tablespoons olive oil
1/4 cup diced pepperoni
1/2 cup small dice onion
2 teaspoons minced garlic
1 cup julienne shiitake mushrooms
1/2 cup black barley
1 cup Arborio rice
1/2 cup dry white wine
4-1/2 cups chicken/mushroom/vegetable stock or water (warm or at room temperature)
1/4 cup heavy cream
2 tablespoons unsalted butter
2 tablespoons chopped parsley

In a 1-quart saucepan combine the stock, one-half teaspoon of salt and one-fourth teaspoon of pepper over a medium-high heat. Bring to a boil. Add the wild rice and return to a boil. Reduce the heat to low, cover the pan with a lid, and cook the wild rice for 1 hour, until all the liquid is absorbed (rice will still be crunchy).

In a 2-quart saucepan over medium-high heat, add the olive oil. Once the oil is hot, add the pepperoni and cook, stirring, for 2 to 3 minutes. Add the onions and cook, stirring, until soft and translucent, 3 to 4 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the mushrooms and cook, stirring, for 5 minutes. Season the mushrooms with the remainder of the salt and pepper. Add the barley and the Arborio rice and toast in the oil, stirring constantly with a wooden spoon, for 3 to 5 minutes.

Deglaze the pan with the white wine, and cook, stirring constantly, until the wine is nearly evaporated. Add one and one-half cups of the stock (or water) and continue cooking, stirring constantly, until all of the liquid has been absorbed (this will take about 10 minutes). Add another one and one-half cups of stock and cook until completely absorbed. Add the remaining stock and continue to cook, stirring, until all the liquid has been absorbed.

To finish the risotto, add the cream and butter and cook until the risotto is creamy, but not loose (this may take another 3 to 4 minutes). Finally, fold in the cooked wild rice and the parsley and re-season if necessary. Serve immediately. Makes 6 appetizer or 4 main course servings. Source: Emerils.com.

Everyone-Loves-This Corn Casserole

See ‘Hot Dish Heaven’, by Ann L. Burckhardt, pages 114-115

Farmers’ Market Corn Pudding

See ‘Hot Dish Heaven’, by Ann L. Burckhardt, pages 30-31

Fettucine Casserole

1 lb. fettucine or egg noodles
1/2 cube butter (or 1/4 cup olive oil)
6-8 cloves of garlic, pressed
2 tablespoons chives
2 tablespoons dry or fresh parsley
1 cup goat milk, half-and-half, or cream
16 oz. Redwood Hill Farm Chevre
1/2 cup grated aged cheese, such as Redwood Hill Farm Cheddar, Shepherd’s Cheese, Pecorino or Parmesan

Optional Additions: sauteed mushrooms, peas, ham

Cook noodles. While they cook, melt butter and add garlic, chives and parsley and saute for two minutes.

Heat goat milk (or half-and-half or cream) in a sauce pan and stir in chevre until it is dissolved. Do not boil. When hot, add the butter, chive and parsley mixture and then add drained noodles, optional ingredients and grated cheese. Toss well land place in an oiled casserole.

Bake, covered, at 350 degrees for 45 minutes. Uncover, top with extra grated cheese, and bake another 15-20 minutes until top is golden. Recipe by: American Dairy Goat Products Association.

French Pilaf

Once the French decided they liked rice, they adopted the method of sautéing the rice with butter and cooking it in chicken broth in the fashion created in the Middle East long ago. It is so easy and foolproof, yet makes a beautiful rice. If you use converted rice, use 2-1/4 cups chicken broth. If you have a small shallot, cook it in the butter before you add the rice; this is a delicious variation. I make enough of this rice to have leftovers, since it reheats so nicely.

6 tablespoons (3/4 stick) unsalted butter
1 cup long-grain white rice
1-3/4 cups chicken broth, canned or homemade
1/4 to 1/2 teaspoon salt, to your taste
Freshly ground white pepper to taste

Melt 3 tablespoons of the butter in a small heavy saucepan over medium heat. Add the rice and stir until it begins to turn opaque, 2 to 3 minutes; do not brown. Add the broth and salt and bring to a boil.
Reduce the heat to the lowest setting, cover, and simmer without lifting the lid for exactly 20 minutes, at which point the rice should be cooked through and tender, and all the liquid absorbed. Remove from the heat.
Sprinkle pepper over the rice and stir in the remaining 3 tablespoons of butter. Let stand, covered, for 5 to 15 minutes, then serve hot. Serves 2 with leftovers. Source: Not Your Mother’s Slow Cooker Recipes for Two, by Beth Hensperger, page 213.

Fried Corn And Mozzarella Cakes

2 tablespoons olive oil
1 cup fresh sweet corn kernels, from 1 medium-size ear
2 tablespoons minced shallots
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 large eggs
1 cup heavy cream
3/4 cup yellow cornmeal
1/2 cup bleached all-purpose flour
2 teaspoons baking powder
1/8 teaspoon cayenne
3/4 cup water
6 ounces grated Mozzarella cheese
Essence
2 teaspoons vegetable oil
1/2 cup masa harina flour

Heat the olive oil in a medium-size saute pan over medium heat. Add the corn, shallots, 1/2 teaspoon of the salt, and the black pepper and cook, stirring, until the corn and shallots are tender, about 5 minutes. Remove from the heat. Combine the eggs and cream in a large mixing bowl and whisk to blend well. Add the cornmeal, flour, masa harina, baking powder, cayenne, the remaining 1/2 teaspoon salt, and the water. Mix well. Fold in the corn-and-shallot mixture. Stir in the cheese. Heat 1/2 teaspoon of the oil in a large nonstick saute pan over medium-high heat. When the oil is hot, but not smoking, gently drop the batter, 2 tablespoons at a time, into the pan. You can cook about four cakes at a time. Cook until the cakes are lightly golden on both sides, about 1-1/2 minutes on each side. Repeat until all of the oil and the batter are used up. Drain the cakes on paper towels. Sprinkle with the Essence. Serve warm. Yield: 16 cakes. Source: Emerils.com.

Fried Pickles

8 dill pickles — sliced
1/2 cup flour
1/4 cup beer
1-1/4 tablespoon paprika
1-1/4 tablespoon cayenne
1-1/2 tablespoon black pepper
1/2 teaspoon salt
2 teaspoons garlic salt
3 dashes Tabasco sauce

Combine flour, beer, paprika, cayenne pepper, black pepper, salt, garlic salt and Tabasco. Dip the pickle slices into the batter and quickly fry in grease until the pickles float to top, about 4 minutes.

Per serving: 424 Calories (kcal); 4g Total Fat; (8% calories from fat); 13g Protein; 88g Carbohydrate; 0mg Cholesterol; 11854mg Sodium Food Exchanges: 4 Grain(Starch); 0 Lean Meat; 4 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates This recipe is from CDKitchen http://www.cdkitchen.com © 1995-2006 CDKitchen, Inc.

Fried pickles – Barbeque America

1 (16-ounce) jar dill chips
1/2 cup yellow cornmeal
1/2 cup all-purpose flour
1/4 cup olive oil
5 cloves garlic, crushed
1 tablespoon parsley
1 teaspoon cayenne
2 tablespoons beer
1/4 cup yellow mustard
2-3 cups vegetable oil

Drain pickles and set aside.
Mix the cornmeal and flour together; set aside. In a small bowl, mix olive oil, garlic, parsley, cayenne, beer and mustard together.
Dip pickles into wet mixture and then coat with cornmeal mixture
Place pickles on a cookie sheet lined with wax paper.
Heat oil in skillet to 365 degrees.
Test-fry one pickle to see if it browns too quickly. If so, turn off the pan and wait a few minutes.
Gently place pickles one at a time into the hot oil . Do not try to fry too many at a time. Remove with a slotted spoon. Drain on paper towels.

Source: Adapted from Rick Browne, host of PBS’ “Barbecue America”

Fried Rice

2 tablespoons vegetable oil
2 cups assorted cooked vegetables (such as any vegetable leftovers)
2 eggs, beaten
2 tablespoons soy sauce
1 teaspoon sesame oil
2 cups cooked rice
Salt and pepper
1/2 cup coarsely-chopped nuts (such as cashews or peanuts)
2 tablespoons chopped green onion

In a large skillet or wok heat oil over medium-high heat, add vegetables and cook until just tender. Push vegetables to sides of pan and pour eggs in middle. Scramble eggs, and when they begin to solidify, add soy sauce, sesame oil, and rice. Toss to combine ingredients and heat through rice. Taste and adjust seasoning with salt and pepper, if needed. Serve immediately, garnished with nuts and green onions. Yield: 3 to 4 servings. Source: Emerils.com.

Fruit and Nut Couscous

1 cup couscous
1-1/2 cups hot water
1/2 cup thinly sliced green onion
1/4 cup chopped dried apricots
1/4 cup dried cranberries
1/4 cup finely chopped fresh cilantro
1/4 cup sliced almonds
2 tablespoons golden raisins
1/4 cup olive oil
1/4 cup freshly squeezed lemon juice
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper (or to taste)

Place couscous in a large bowl. Use a fork to stir in the hot water. Cover and let stand about 10 minutes or until water is absorbed. Stir in green onion, apricots, cranberries, cilantro, 3 tablespoons of the almonds, and raisins. In a small bowl whisk together olive oil, lemon juice, salt, and pepper. Pour over couscous, toss to combine. Serve immediately, topping with remaining 1 tablespoon almonds, or cover and refrigerate. Serves: 4. Source: Super Suppers Cookbook.

Gnocchi with Thyme Butter Sauce

Gnocchi
2 baking potatoes, such as russets (about 12 ounces each)
1 egg, slightly beaten
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup all-purpose flour
1/4 cup shaved Pecorino Romano or Parmesan

3/4 cup unsalted butter (1-1/2 sticks)
1 tablespoon fresh thyme leaves
Salt and freshly ground black pepper

Pierce the potato all over with a fork. Microwave the potato until tender, turning once, about 12 minutes. Cut the potato in half and scoop the flesh into a large bowl; discard the skin. Using a fork, mash the potato well. Mash in the salt and pepper. Mix in 3 tablespoons of the egg; discard the remaining egg. Sift the flour over the potato mixture and knead just until blended.
Divide the dough into 4 equal pieces. Roll each piece between your palms and the work surface into a 1/2-inch-diameter rope (about 20 inches long). Cut the dough into 1-inch pieces. Roll each piece of dough over a wooden paddle with ridges or over the tines of a fork to form grooves in the dough.
Cook the butter in a heavy medium skillet over medium heat until it begins to brown, about 2 minutes. Remove from the heat. Add the thyme leaves. Set aside.
Cook the gnocchi in a large pot of boiling salted water until the gnocchi rise to the surface, about 1 minute. Continue cooking until the gnocchi are tender, about 4 minutes longer. Using a slotted spoon, transfer the gnocchi to the hot thyme-butter in the skillet. Toss to coat.
Spoon the gnocchi and butter sauce into shallow bowls. Top with the Pecorino and serve.
Prep time: 20 minutes. Cook time: 6 minutes. Makes 4-6 servings (makes about 54 gnocchi). Source: Everyday Pasta, by Giada De Laurentiis, 2007.

Greek Potato Salad

2 pounds new potatoes
1/2 cup freshly squeezed lemon juice
1 cup sliced, pitted black olives
10 green onions, thinly sliced
1/2 cup diced pimiento
1 tablespoon dried oregano, crushed
1/2 cup olive oil
1/2 cup vegetable oil
2 teaspoons salt (or to taste)
1/2 teaspoon black pepper
4 ounces feta cheese, crumbled

Wash potatoes but do not peel. In a large saucepan boil potatoes in enough water to cover until tender. When cool enough to handle, cut potatoes into bite-size chunks; place in a large bowl. Sprinkle warm potatoes with 1/4, cup of the lemon juice. Stir in olives, green onion, pimiento, and oregano.
For dressing, in a small bowl whisk together the remaining 1/4 cup lemon juice, olive oil, vegetable oil, salt, and pepper. Drizzle dressing over potato mixture, toss to coat. Cover and refrigerate. Just before serving, fold in feta cheese. Serves: 4. Source: Super Suppers Cookbook.

Green Rice

This brightly colored rice is very pretty. Use it for its flavor, but also to liven up a meal that would otherwise be visually unappealing.

1/2 onion, diced
2 tablespoons olive oil
2 cloves garlic, finely chopped
1-1/2 cups long-grain white rice
3 cups high-quality, low-sodium chicken or vegetable broth
1/2 cup finely chopped cilantro leaves
1/2 cup finely chopped parsley leaves
Salt

In a saucepan over medium heat, sauté the onion in the olive oil until softened. Add the garlic and sauté 1 more minute. Add the rice and stir until the rice is coated with oil and heated through. Add the chicken stock and bring to a boil.

Cover the pan, reduce heat to low, and cook for 20 minutes, or until tender. Remove from heat, stir in the cilantro and parsley, and add salt to taste. Source: Cilantro Secrets by Gwyneth Doland, page 72.

Green and Yellow Rice

3 cups cooked rice
1/4 cup butter or margarine (1/2 stick), melted
1 cup milk
4 eggs, lightly beaten
1 pound sharp cheddar cheese, grated (4 cups)
One 10-ounce package frozen chopped spinach, cooked and drained
1 tablespoon chopped onion
1 tablespoon Worcestershire sauce
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon salt

In a medium bowl, combine the rice and butter, and mix well. In a large bowl, beat the milk and eggs together with a whisk. Add the cheese and spinach, and mix well. Stir in the onion, Worcestershire sauce, marjoram, thyme, rosemary, and salt. Add the rice mixture, and mix well. Transfer to a 2-quart baking dish. Cover and refrigerate for up to 24 hours.

Preheat the oven to 350°F. Set the baking dish in a pan of warm water, and bake the casserole for 45 minutes. Serves 6. Source: “Make it Now, Bake it Later!”, by Ann and Scott Goodfellow, page 214.

Guinness Battered Onion Rings

4 cups vegetable oil, for frying
2 cups flour
1/4 teaspoon cayenne pepper
1 teaspoon baking powder
2 teaspoons cornstarch
1/2 teaspoon salt, plus more for seasoning
1/2 teaspoon ground white pepper
1 (12-ounce) bottle Guinness, at room temperature
1 large yellow onion, peeled and cut into 1/2-inch thick rings

In a deep stockpot or deep-fryer, preheat oil to 360ºF.

Place 1/2 cup of the flour and the cayenne pepper in a resealable plastic bag or paper bag and set aside.

In a medium mixing bowl, combine the remaining flour, the baking powder, cornstarch, salt, and white pepper. Whisk in Guinness until smooth.

Place the onion rings in the bag containing the flour mixture and toss to coat well. Working in batches, transfer the floured onion rings to the beer batter, making sure that each ring is thoroughly coated with the batter. Remove the rings from the batter and allow excess batter to drip off from the onion rings and immediately place in the preheated oil. Fry, in batches, until golden brown, turning rings as needed, about 2 to 3 minutes per batch. Remove the onion rings, place on a paper towel-lined plate, and season with salt. Repeat with remaining onion rings. Serve hot. Yield: 4 servings. Source: Emerils.com.

Herbed Orzo With Peas

8 ounces orzo pasta
1/2 cup frozen peas
1/4 cup olive oil
1 tablespoon fresh lemon juice
1/4 cup chopped green onions
3 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh basil leaves
Salt

Bring a medium pot of salted water to a boil. Add the orzo and cook until tender, about 8 minutes. Add the peas and cook until tender, about 1 minute. Drain and rinse under cold running water. Drain well.

In a large bowl, toss the pasta with the oil and lemon juice. Add the green onions, parsley, and basil and toss to combine. Add salt to taste.

Serve at room temperature or slightly chilled. Yield: 4 servings. Source: Emerils.com.

Herbed Rice Pilaf With Peas

3 tablespoons unsalted butter
1/3 cup chopped yellow onions
1 teaspoon minced garlic
1-1/2 cups basmati rice
3/4 teaspoon salt
1/4 teaspoon ground black pepper
3 cups chicken stock
1 cup frozen peas
2 tablespoons finely chopped fresh parsley
1 tablespoon finely chopped fresh mint

Melt the butter in a medium saucepan over medium-high heat. Add the onions and cook, stirring, for 3 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the rice, salt, and pepper, and cook, stirring, until the rice is glassy, about 2 minutes. Add the stock and bring to a boil. Reduce the heat to low, cover, and cook until almost all the liquid is absorbed, about 10 minutes. Add the peas without stirring. Cover and continue to cook until the liquid is absorbed, about 4 minutes. Remove from the heat and let sit covered without stirring for 15 minutes.

Fluff with a fork. Add the parsley and mint and stir to combine. Adjust seasoning to taste and serve. Yield: 4 to 6 servings. Source: Emerils.com.

Indonesian Rice

2 tablespoons vegetable oil
3 cloves garlic, minced
2 tablespoons minced fresh ginger or 2 teaspoons ground ginger
1 teaspoon cumin seeds
1/8 teaspoon crushed red pepper flakes
2-3/4 cup Chicken Stock or canned chicken broth or water
1 cup brown rice
1/2 teaspoon each ground cinnamon, coriander, and nutmeg
1/2 teaspoon salt
1/3 cup blanched slivered almonds or coarsely chopped roasted peanuts (about 5 ounces)
2 green onions, thinly sliced

Heat the oil in a heavy medium-size saucepan over moderate heat for l minute. Add the garlic, ginger, cumin seeds, and red pepper flakes, and saute, stirring occasionally, for 1 to 2 minutes or until the garlic and ginger are soft.

Add the chicken stock and bring to a boil. Stir in the rice, cinnamon, coriander, nutmeg, and salt. Reduce the heat to low, cover, and simmer about 50 minutes or until all of the liquid has been absorbed.

At this point the rice can be cooled to room temperature and stored. Refrigerate in a tightly covered container for up to 48 hours.

Transfer to a heated serving dish and sprinkle with the slivered almonds and green onions. Serve with meat, fish or poultry. This dish goes especially well with spicy or curried foods.

Serving Later: Transfer the rice mixture to the top of a double boiler. Cover, set it over gently boiling water, and heat, stirring occasionally, until warmed through—about 30 minutes. Serve as in Step 3.

Serves 6. Per serving: Calories 129: Protein 5 g; Carbohydrate 10 g; Fat 8 g: Sodium 281 mg; Cholesterol 0 mg. Source: Reader’s Digest: Cook Now, Serve Later, 1989.

Lemon and Spinach Whole-grain Pasta Salad

We lightened up this pasta salad by replacing the usual mayonnaise dressing with Greek-style low-fat yogurt, which has been strained so that it’s thick and rich-tasting. Prep and Cook Time: 35 minutes.

12 ounces whole-grain rotini, rotelle, or fusilli pasta
1 pound (30 to 35 per lb.) peeled deveined shrimp, tails removed
1/4 cup olive oil
1 medium red onion, chopped
3 large garlic cloves, minced
About 3/4 tsp. salt
1/2 teaspoon red chile flakes
1/4 teaspoon ground cumin
2 cups loosely packed baby spinach leaves
1 can (15 oz.) chickpeas (garbanzos), drained and rinsed
1 1/4 cups low-fat plain Greek-style yogurt (or whole-milk plain yogurt)
1/3 cup chopped fresh mint leaves
2 1/2 tablespoons fresh lemon juice
2 teaspoons finely grated lemon zest

Cook pasta in a large pot of boiling salted water until tender to the bite, 9 to 12 minutes or according to package instructions. Drain and set aside.
Meanwhile, toss shrimp with 2 tbsp. olive oil, onion, garlic, 3/4 tsp. salt, chile flakes, and cumin; marinate at room temperature 10 minutes. Preheat a medium frying pan over medium heat, then add shrimp and marinade. Cook, stirring often, until shrimp are pink and firm, 3 to 4 minutes.
In a large bowl, toss together pasta, shrimp mixture, spinach, chickpeas, yogurt, mint, lemon juice, remaining oil, and lemon zest. Season to taste with salt. Serve warm or at room temperature. Makes 8 to 10 servings as a side dish. Source: Sunset, February 2007.

Mark’s Jungle Rice

People can have trouble making perfect rice, but by cooking the basmati rice in this pilaf style there’s less to worry about. Since it’s cooked in the oven, it will be light and fluffy every time.

1 cup basmati rice
2 teaspoons vegetable oil
2 cloves garlic, chopped
2 teaspoons peeled, chopped fresh ginger
1 cup chicken stock
1/2 cup coconut milk
2 teaspoons chopped fresh basil
2 teaspoons chopped fresh cilantro
2 teaspoons chopped fresh mint
Salt
Freshly ground black pepper

Preheat the oven to 350°F. Rinse the rice in a sieve under cold running water until the water runs clear; drain. Heat the vegetable oil in a saucepan over high heat until hot. Add the garlic and ginger and sauté for about 2 minutes. Add the rice and sauté until well coated with the oil, about 1 minute. Add the stock, coconut milk, and herbs, and season to taste with salt and pepper. Bring to a boil. Cover the pan with a lid or foil, set it in the oven, and cook for 15 minutes. Stir well, cover, and cook 15 minutes longer, or until tender. Fluff with a fork just before serving, and adjust the seasonings if needed. Serve hot. Serves 6. Source: Caprial Cooks for Friends, by Caprial Pence.

Mexican Spoon Bread

1 (1 lb.) can cream style corn
3/4 c. milk
1/3 c. salad oil
2 eggs, beaten
1 c. cornmeal (or polenta)
1/3 c. flour
1/2 tsp. soda
1 tsp. salt
1 (4 oz.) can California green chilies
1-1/2 c. shredded cheddar cheese

Mix all ingredients except chilies and cheese in order given above (wet ingredients first, then dry ones). Pour half of batter into greased 9×9 square baking pan; sprinkle with chopped green chilies and half of the cheese. Spread remaining batter on top and sprinkle with remaining cheese. Bake 45 minutes in preheated 400 degree oven. Cool just enough to set a little before serving. Source: One Million Recipes

Monterey Rice

1 cup uncooked rice
1 (4-ounce) can diced green chiles
3/4 pound Jack cheese, shredded
2 to 3 green onions, sliced
2 cups sour cream
Salt, pepper to taste

Cook rice according to package directions, using chicken broth for the liquid. Add the remaining ingredients to rice, mixing well. Transfer to an oven-proof dish and bake at 350°F for about 30 minutes. Serves 8 to 10.

Moroccan Couscous

2 cups water
3 tablespoons olive oil
3/4 teaspoon salt
1 (10-ounce) package plain couscous
3/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 tablespoon finely chopped fresh herb of your choice, such as mint, parsley, cilantro, or basil

In a medium saucepan, bring the water, 1 tablespoon of the olive oil, and 1/2 teaspoon of the salt to a boil.

When the water begins to boil, remove the pan from the heat, stir in the couscous, and cover the saucepan. Allow the couscous to stand for 5 minutes, without lifting the lid.

Pour the couscous into a large mixing bowl and toss lightly with a fork to break up any lumps.

Drizzle the couscous with the remaining 2 tablespoons of olive oil, tossing to coat well.

Add the remaining 1/4 teaspoon salt, cumin, cinnamon, and herb of your choice. Gently toss to combine, using a fork to stir in the seasonings. Yield: 4 – 6 servings. Source: Emerils.com.

Mushroom and Spinach Couscous

POINTS® Value:3 | Servings:8 | Prep Time:13 min | Cook Time:8 min | Level of Difficulty: Easy You can whip up this gourmet-like specialty in no time: The couscous cooks in a flash, so it’s the perfect last-minute side dish or light meal.

2 tsp olive oil
1 medium garlic clove(s), minced
5 oz Portobello mushroom(s), stems removed, coarsely chopped
2 cup spinach, fresh, stems removed
1/2 tsp dried oregano
1 1/3 cup uncooked couscous
2 cup water
4 oz reduced-fat feta cheese, approximately, or 1/4 cup

Heat oil and garlic in a large skillet over medium-high heat. Add mushrooms and cook 1 minute.

Add remaining ingredients, except cheese, and bring to a boil; cover and remove from heat. Let stand for 5 minutes; fluff with a fork and sprinkle with cheese. Yields about 1/2 cup per serving. Source: WeightWatchers.com

Nasturtium Risotto

6 cups chicken stock
2 tablespoons olive oil
2 tablespoons butter
3/4 cup finely chopped yellow onions
1 teaspoon minced garlic
1-1/2 cups Arborio or carnaroli rice
1/2 cup dry white wine
1/4 cup thinly sliced green onions, green tops only
1 teaspoon kosher salt
1/2 teaspoon fresh cracked white pepper
1 cup grated Parmigiano-Reggiano
1/2 cup shredded or torn, well washed nasturtium flowers
1/4 cup torn fresh chervil leaves
Sliced chives, for garnish

In a small saucepan, bring the stock to a simmer. Remove from the heat and cover to keep warm.

In a large heavy saucepan, heat the olive oil and the butter over medium-high heat. Add the onions and cook, stirring, for 2 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the rice and cook, stirring constantly, until opaque, 2 minutes. Add the wine and cook, stirring until the rice nearly completely absorbs all the liquid, about 1 minute.

Reduce the heat to medium, add 1 cup of the hot stock, and cook, stirring constantly. Cook the risotto, adding more stock 1/2 cup at a time as it is absorbed, about 20 minutes total cooking time. Stir in the green onions after 15 minutes cooking time. Season the risotto with 1 teaspoon of salt and 1/2 teaspoon of white pepper. The rice should be slightly al dente.

Remove from the heat. Add the cheese, nasturtiums, and chervil, and stir well to mix. Adjust the seasoning, to taste, with salt and pepper. Garnish with chives and serve immediately. Yield: 6 to 8 servings. Source: Emerils.com.

Norfolk Noodles

12 ounces wide noodles
1 cup finely chopped fresh parsley
2 cups large-curd cottage cheese
2 cups sour cream
1 tablespoon Worcestershire sauce
1 dash of hot pepper sauce
6 to 8 green onions (scallions), chopped

4 ounces grated sharp cheddar cheese (1 cup)
1/2 teaspoon paprika

Now: Prepare the noodles according to the directions on the package. Drain them, and transfer to a large bowl. Add the parsley, cottage cheese, sour cream, Worcestershire sauce, hot pepper sauce, and onions, and mix well. Transfer to a shallow, 3-quart baking dish. Cover and refrigerate, for up to 3 days.

Later: Preheat the oven to 350°F. Sprinkle the cheese on top, and then the paprika. Bake, uncovered, for 40 minutes until the noodles are thoroughly heated and the cheese has melted. Serves 8. Source: “Make it Now, Bake it Later!”, by Ann and Scott Goodfellow, page 218.

Orange-Chile Noodles

This versatile dish can be served warm, at room temperature, or cold; it goes very well with grilled fish or chicken; and it travels well, making it great for picnics. Toss in some grilled vegetables and shredded chicken breast for a light meal.

12 ounces dried Chinese egg noodles or spaghetti
1/2 cup vegetable oil
3 cloves garlic, minced
1 tablespoon peeled, minced fresh ginger
Grated zest and juice of 1 orange
1 teaspoon frozen orange juice concentrate, thawed
1/4 cup soy sauce
1/3 cup sweet hot chile sauce

In a stockpot over high heat, bring about 8 cups of water to a boil. Add the noodles and cook until al dente, 7 to 10 minutes. Drain well and place in a large bowl. Set aside.

In a bowl, whisk together the remaining ingredients. Pour the dressing over the noodles and toss well. Let sit at least 10 minutes before serving. Serves 6. Source: Caprial Cooks for Friends, by Caprial Pence.

Orange, Red Grapefruit, and Mozzarella Salad

My favorite salad from Italy marinates oranges with extra-virgin olive oil, red wine vinegar, and oregano. I’ve taken that idea, substituted grapefruit for the vinegar and aromatic basil for the oregano, and added creamy fresh mozzarella cheese. The colors and flavors all balance the rest of your menu nicely.

3 large navel oranges
2 red grapefruits
1 pound fresh mozzarella cheese, sliced 1/4 inch thick
1/2 cup extra-virgin olive oil
2 tablespoons finely chopped fresh basil
Freshly ground black pepper, to taste

Slice off the bottoms and tops of the oranges and grapefruits. Stand each fruit on a flat end and, using a boning knife or thin flexible knife, cut down the sides, removing the peel and white pith.
Slice each orange into 1/2-inch slices. Slice each grapefruit into 1/2-inch slices, then cut each grapefruit slice into quarters. Diva Do-Ahead: At this point, you can store the cut fruit in zipper-top plastic bags in the refrigerator crisper for up to 3 days.
Four hours before serving, arrange the fruit in a 13 x 9-inch casserole dish (disposable aluminum pans work fine here), alternating pieces of fruit with the mozzarella slices. Drizzle with the oil and basil, cover, and let sit at room temperature. Just before serving, grind black pepper over the top of the salad. Serves 10. Source: Happy Holidays From the Diva of Do-Ahead by Diane Phillips, 2006. Page 152.

Orange Rice

1 tablespoon olive oil
2 cups chopped yellow onions
2 teaspoons salt
1/2 teaspoon cayenne
2 med-size navel oranges, peeled, white pith removed, and chopped, with their juice (about 1-1/2 c.)
3 bay leaves
1 pound long-grain rice (about 2 cups)
4 cups water
1/4 cup chopped green onions
2 tablespoons chopped fresh parsley leaves

In a large saucepan over medium-high heat, heat the olive oil. Add the onions, salt, and cayenne and cook, stirring, for 4 minutes. Add the oranges and their juice, the bay leaves, and rice and cook, stirring, for 2 minutes. Add the water and bring to a boil, then reduce the heat to medium-low, cover, and cook until all the water is absorbed, about 20 minutes. Remove the bay leaves and let stand with the lid on for 10 minutes before serving.

Remove from the heat, add the green onions and parsley, and stir gently to mix.

To carve, cut each bird lengthwise, in half, then cut out the backbone.

To serve, arrange an equal portion of the rice in the center of each serving plate, put half a squab on top of the rice, and then drizzle with about 2 tablespoons of the sauce. Yield: 12 servings. Source: Emerils.com.

Orange Risotto with Fontina Cheese

6 tablespoons butter
1 small onion, finely chopped
2 cups Italian risotto rice
1/2 cup dry white wine
6 cups chicken broth or stock, boiling
5 ounces Fontina cheese, diced
Salt and freshly ground white pepper
2 large oranges, zest chopped into tiny dice, juice squeezed

Melt the butter in a large frying pan over medium heat. Add the onion and sauté until softened, about 5 minutes.

Add the rice and stir until the grains are coated, 2 minutes. Pour in the wine and stir until the alcohol has evaporated. Begin stirring in the broth, 1/2 cup at a time. Cook and stir until each addition has been absorbed and the rice is tender, 15-18 minutes. Add the Fontina 5 minutes before the rice is cooked.

Season with salt and white pepper and add the orange juice and zest. Stir well and serve. Serves: 4-6 • Prep: 15 min • Cooking: 25 min. Source: Just One Pot [Reader’s Digest], page 74.

Orzo with Fried Shallots

1 pound orzo
1 teaspoon extra virgin olive oil
3 tablespoons unsalted butter
4 shallots, julienned
3 cloves garlic, chopped
4 scallions, both white and green parts, thinly sliced
Salt and freshly ground black pepper

Bring a large pot of salted water to a boil. Add the orzo and cook until al dente, about 5 minutes. Drain well, then toss with the oil; set aside.

Heat the butter in a large sauté pan over medium heat until melted and bubbling. Add the shallots and cook until they start to brown, 3 to 4 minutes. Add the garlic and orzo, toss well, and cook just until the pasta is warm. Remove the pan from the heat, add the scallions, and season to taste with salt and pepper. Transfer to a serving platter and serve warm. Serves 6. Source: Caprial and John’s Kitchen: Recipes for cooking together.

Oven-Roasted Garlic Shoots with Lemon Olive Oil

2 teaspoons extra virgin olive
18 fresh garlic shoots
Sea salt and freshly ground black pepper
2 teaspoons finely grated lemon zest
1 tablespoon lemon olive oil (optional)

Preheat the oven to 425°F. Rub a sheet pan with the extra virgin olive oil.

Arrange the garlic shoots in a single layer on the sheet pan. Season with sea salt and pepper. Roast the garlic shoots for about 5 minutes, until crisp-tender.

Transfer the garlic shoots to a serving platter, sprinkle with the lemon zest, and drizzle with the lemon olive oil. Serve warm. Serves 6. Source: Caprial and John’s Kitchen: Recipes for cooking together.

Cook One:
Cook the orzo.
Prep the garlic shoots and place on a sheet pan.
Finish the olive sauce and keep warm.
Roast the garlic shoots.
Plate the garlic shoots.

Cook Two:
Start making the olive sauce.
Season the salmon and bake.
Finish the orzo.
Plate, sauce, and famish the salmon and orzo.
Open and pour the wine.

Orzo with Shiitakes, Caramelized Onions & Spinach

Kosher salt
3 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon toasted sesame oil
5 tablespoons peanut oil
2 cloves garlic, smashed
1 tablespoon grated fresh ginger (see tip on “How to grate ginger”)
Pinch crushed red chile flakes
6 ounces fresh shiitake mushrooms, stemmed, cleaned, and thinly sliced
2 tablespoons dry sherry (or dry white wine)
Freshly ground black pepper
1 large yellow onion, finely diced
10 ounces spinach, stemmed, washed, and coarsely chopped
1 pound dried orzo
2 scallions (white and green parts), thinly sliced
1 teaspoon toasted sesame seeds (optional)
1 lime, cut into small wedges

Bring a large pot of well-salted water to a boil. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, and 2 tablespoons of the peanut oil.

Set a large skillet or wok over medium-high heat. When the pan is hot, pour in 1-1/2 tablespoons of the peanut oil and, after a few seconds, add the garlic, ginger, and chile flakes. Stir for 20 seconds, making sure that the garlic doesn’t burn. Add the mushrooms and stir-fry until they soften, 2 to 3 minutes. Add the sherry and cook for another 30 seconds. Season with salt and pepper and transfer the mixture to a bowl. Reduce the heat to medium, heat the remaining 1-1/2 tablespoons oil in the pan, and add the onions. Season with salt and then sauté them, stirring often, until they’re soft and slightly caramelized, 9 to 10 minutes. Add the spinach, cover the pan, and steam, shaking the pan occasionally, until the spinach wilts, about 3 minutes. Remove and discard the garlic from the mushrooms, put the mushrooms back in the pan, and toss. Remove from the heat and season lightly with salt and pepper. Reserve until needed.

Cook the orzo in the boiling water until it’s just tender, about 9 minutes. Drain it well and put it in a large bowl. Add the mushroom mixture, soy vinaigrette, scallions, and sesame seeds (if using) and toss. Taste and season. Serve hot, warm, or at room temperature, with lime wedges to squeeze over the pasta.

From Fine Cooking #51, pp. 44

Pan Fried Smashed Potatoes

These are everything potatoes should be: crisp-skinned yet pillowy, sprinkled with a generous amount of salty parmesan. They require no laborious peeling and are much easier to prepare than french fries.

8 medium red potatoes (about 2 inches long; 1 3/4 lb)
1/2 cup extra-virgin olive oil
1/2 cup grated Parmigiano-Reggiano

  Generously cover potatoes with cold water in a 3- to 4-qt pot and add 1 Tbsp salt. Boil until almost tender, 10 to 15 minutes. Drain potatoes. Transfer to a baking sheet and lightly crush to about 3/4 inch thick with a potato masher, keeping potatoes intact as much as possible.
  Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Transfer potatoes with a spatula to skillet, then lower heat to medium-low and cook, turning once, until golden brown, about 20 minutes total. Serve sprinkled with cheese. Season generously with pepper.

Cooks’ Note: Fried potatoes can be kept warm in a sheet pan in a 200ºF oven up to 30 minutes. Serves 4. Source: Gourmet, March 2009.

Pea and Pancetta Risotto

4 cups veggie broth or stock
1-1/4 pounds fresh or frozen peas
4 tablespoons extra virgin olive oil
1/2 finely diced pancetta
1 medium white onion, chopped
2 cups Italian risotto rice
salt and freshly ground black pepper
1/2 cup freshly grated Parmesan cheese
1 ounce Parmesan cheese in chunks

Pour the broth into a large frying pan and add half the peas. Bring to a boil, then simmer for 10 minutes. Transfer to a food processor and process until smooth.

Heat the oil in the same pan over medium heat and add the pancetta. Saute over medium heat until the pancetta begins to crispen, about 5 minutes. Add the onion and saute until softened, about 5 minutes, Add the rice and remaining peas and stir until the grains are coated, 2 minutes. Begin stirring in the pea stock, 1/2 cup at a time. Cook and stir until each addition has been absorbed and the rice is tender, 15-18 minutes.

Season with salt and pepper and stir in the grated Parmesan. Scatter the flakes of Parmesan over the top. Cover the pan and let stand for 2 minutes. Serve hot.

Serves: 4-6 • Prep: 20 min • Cooking: 35 min. . Source: Just One Pot [Reader’s Digest], page 69.

Pearl Barley Risotto

3 tablespoons extra-virgin olive oil
1 small onion, finely chopped
2 cloves garlic, finely chopped
1-1/2 cups pearl barley
1 cup dry white wine
6 cups beef or vegetable broth or stock
2 tablespoons butter
1/2 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped fresh cilantro
2 tablespoons fresh lemon juice

Heat the oil in a large frying pan over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes. Turn the heat up to high and add the barley. Stir rapidly for 1-2 minutes to coat the grains.

Add half the wine and cook until almost absorbed. Add the rest of the wine and cook and stir until absorbed.

Add 2 cups of the broth, cover the pan, and cook until almost all absorbed. Uncover and begin adding the broth 1/2 cup at a time, stirring until each addition is absorbed. Cook and stir, adding more broth, until the barley is tender, about 40 minutes.

Add the butter and cheese and season with salt and pepper. Stir in the parsley, basil, cilantro, and lemon juice and serve hot. Serves 4 • Prep: 20 min • Cooking: 50 min. Source: Just One Pot [Reader’s Digest], page 74.

Pepper And Herb Green Rice

3 dried pasilla chiles
1 tablespoon plus 1-1/2 teaspoons vegetable oil
1/2 cup chopped white onions
2 teaspoons chopped garlic
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 cup roughly chopped fresh cilantro, plus more for garnish
1/4 cup roughly chopped fresh parsley
1-3/4 cups chicken stock
1 cup long grain white rice

Heat a heavy skillet over medium-high heat. Add the chilies and toast 2 at a time to blister the skin, turning, about 30 seconds. Remove from the heat and soak in a bowl of water until soft, about 15 minutes. Remove the stems, skins, and seeds, and discard. Roughly chop the chiles.

In a medium saucepan, heat 1-1/2 teaspoons of the oil over medium-high heat. Add the onions and chiles and cook, stirring, for 3 minutes. Add the garlic, cumin, salt, cilantro and parsley, and cook, stirring, for 30 seconds. Remove from the heat and transfer to a blender with 1/2 cup of the stock. Process on high speed until smooth.

Heat the remaining tablespoon of oil in the pan over medium heat. Add the rice and cook, stirring, until translucent, 1 to 2 minutes. Add the puree and cook, stirring, to evaporate most of the liquid, about 2 minutes. Add the remaining stock, stir and cover, and lower the heat to medium-low. Simmer without stirring, until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Remove from the heat and let sit without stirring for 10 to 15 minutes. Fluff with a fork and serve, garnished with additional cilantro. Yield: 4 to 6 servings. Source: Emerils.com.

Peruvian Rice

1 cup sour cream
One 4-ounce can diced green chiles
2 cups grated Monterey Jack cheese (about 8 ounces)
2 cups cooked rice

Grease a 1-1/2-quart baking dish. In a medium bowl, combine the sour cream, chiles, and cheese. Layer 1 cup of the rice in the prepared baking dish. Top with a layer of one-half of the cheese mixture. Repeat the rice and cheese layers. Cover and refrigerate for several hours or overnight.

Later: Remove the rice mixture from the refrigerator, and let it sit for up to 1 hour. Preheat the oven to 350°F. Bake for 30 to 40 minutes, until bubbly.

TIP If you like your rice spicy, use Pepper Jack cheese in place of the Monterey Jack. If you like it super spicy, use diced jalapenos instead of the green chiles. Serves 4. Source: “Make it Now, Bake it Later!”, by Ann and Scott Goodfellow, page 213.

Pesto-Ricotta Soufflés

1 teaspoon unsalted butter, melted
One (15-ounce) tub low-fat ricotta cheese
3 large eggs
2 large egg whites
3 tablespoons prepared pesto
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups half-and-half
6 tablespoons (1-1/2 ounces) grated Parmesan cheese
Very hot water, as needed

Preheat the oven to 400°F. Coat the insides of six 8-ounce ramekins with the butter. Put them in a baking pan or casserole at least 2 inches deep and large enough to allow space between the ramekins.
In a large bowl, whisk together the ricotta, eggs, egg whites, pesto, flour, salt, and pepper until smooth. Gradually whisk in the half-and-half. Use a ladle to evenly fill the ramekins. Top each with a sprinkle of 1 tablespoon of the Parmesan.
Transfer the pan to the oven and carefully pour very hot water into the pan to come halfway up the sides of the ramekins. Bake for 40 to 45 minutes, or until the soufflés are risen, golden brown, and barely jiggly when moved.
Carefully remove the pan from the oven and let the soufflés sit in the hot water for 10 minutes to set. Use tongs to remove the ramekins from the water to a towel to dry, then serve immediately. Serves: 6. Source: Hands-off Cooking: Low-Supervision, High-Flavor Meals for Busy People by Ann Martin Rolke.

Pineapple Rice

1 (3 1/2-ounce) bag boil-in-bag long-grain rice
2 teaspoons butter
1 cup diced fresh pineapple, or canned pineapple tidbits
2 tablespoons chopped fresh cilantro
1/4 teaspoon salt

To prepare rice, cook rice according to package directions, omitting salt and fat. Drain; place rice in a large bowl. Melt butter in a nonstick skillet over medium-high heat. Add pineapple; sauté 4 minutes or just until pineapple begins to brown. Add pineapple mixture, cilantro, and 1/4 teaspoon salt to rice in bowl; cover and keep warm. Source: Cooking Light, March 2007

Pineapple Stuffing

Because pineapple and ham are a match made in culinary heaven, this side dish is a natural for a traditional Easter dinner.

l/2 cup (1 stick) unsalted butter, softened
3/4 cup sugar
6 large eggs
One (20-ounce) can pineapple chunks, drained
8 ounces sturdy white bread, torn into 1/2-inch pieces

Coat the inside of a 13 x 9-inch baking dish with nonstick cooking spray. In a large mixing bowl using an electric mixer, cream the butter and sugar until fluffy. Add eggs one at a time, beating well after each addition. Fold in the pineapple and bread pieces.
Pour the mixture into the prepared pan, cover, and refrigerate for at least 4 hours. Diva Do-Ahead: At this point, you can refrigerate for up to 3 days. Remove the stuffing from the refrigerator 45 minutes before baking to allow it to come to room temperature.
Preheat the oven to 350°F. Bake for 45 to 50 minutes, until puffed and golden. Serve warm or at room temperature. Serves 8 to 10. Source: Happy Holidays From the Diva of Do-Ahead by Diane Phillips, 2006. Page 112.

Pine Nut and Preserved Lemon Couscous

2 cups couscous
2 cups water
2 tablespoons butter
1 cup finely chopped onions
Salt
Freshly ground black pepper
1 cup pine nuts, toasted
1 tablespoon finely chopped Preserved Lemons (see text box below)
1 tablespoon finely chopped fresh parsley leaves

In shallow pan, add the couscous. Bring water to a simmer and pour over the couscous. Cover and let sit until all of the liquid as evaporated, about 5 minutes. In a small sauté pan, melt the butter over medium heat. Add the onions. Season with salt and pepper. Sauté for 1 minute. Stir the onions, pine nuts, preserved lemons and parsley into the couscous and serve. Yield: 4 to 6 servings. Source: Emerils.com.

Polenta With Sausage Gravy

1 lb. Italian sausage
2 tbsp. water
1 sm. onion, chopped
1 clove garlic, sliced
Salt and pepper, to taste
1 med. can tomatoes
2 sm. cans tomato puree

Polenta:
1 lb. cornmeal
1-1/4 qt. boiling water
2 tsp. salt
3 tbsp. grated Romano cheese

Place sausage in large skillet with 2 tablespoons water. Prick sausage and let brown in its own fat. Add onion, garlic, and salt; brown a little longer. Add tomatoes and tomato puree; simmer 1-1/2 hours. Pour cornmeal slowly into boiling salted water, stirring constantly. Continue cooking and stirring 30 minutes, until cornmeal leaves sides of pan easily. Pour cornmeal into large platter, pour gravy over it, and place sausage around it. Sprinkle with cheese and serve. Serves 4-6. Source: One Million Recipes

Polenta Strips With Creamy Salsa Spread

1 (8 oz.) pkg. cream cheese, softened
2 tbsp. chili sauce
2 tbsp. sour cream
1 tbsp. Lawry’s seasoned pepper
3 c. water
1 tsp. Lawry’s seasoned salt
3/4 c. instant polenta, uncooked
1/4 c. chopped fresh cilantro
1/4 c. grated Parmesan cheese
1/2 c. vegetable oil

For creamy salsa spread, in small bowl blend together cream cheese, chili sauce, sour cream, green chiles and seasoned pepper, chill. In medium saucepan, bring water and seasoned salt to a boil. Add polenta in a slow stream, stirring constantly. Reduce heat and simmer uncovered for 20 minutes, or until mixture pulls away from sides of pan. Stir in cilantro. Pour mixture into lightly greased 8x4x3 inch loaf pan. Let cool at least 30 minutes to set. Remove from pan. Cut loaf into very thin slices and sprinkle both sides with Parmesan cheese. Broil 3 inches from heat 5 minutes or until slightly golden brown. In large skillet, heat oil and fry slices, turning once, until brown and crisp. Place on paper towels to drain. Serve with creamy salsa spread. HINT: To prepare in advance, prepare recipe up to loaf stage, then refrigerate up to 2 weeks until ready to cook. Source: One Million Recipes

Porcini Mushroom Risotto

This risotto comes together quickly, thanks to the use of a pressure cooker. Our Roasted Chicken with Cipollini (see related recipe in Poultry section) is a perfect match for the creamy rice dish.

2 oz. dried porcini mushrooms
4 1/2 cups chicken stock, plus more as needed
1 cup water
8 Tbs. (1 stick) unsalted butter
2 yellow onions, finely chopped
4 garlic cloves, minced
2 cups Carnaroli rice
1 cup dry white wine
2 cups grated Parmigiano-Reggiano cheese, plus more for serving
Salt and freshly ground pepper, to taste
Olivier Parmesan dipping oil for drizzling

In a small saucepan over medium-high heat, combine the mushrooms, 1 cup of the stock and the water. Bring to a simmer, then remove from the heat. Let soak for 30 minutes to soften. Drain the mushrooms, reserving the soaking liquid and discarding any sediment that falls to the bottom of the pan. Chop the mushrooms and set aside.

In a saucepan over high heat, combine the mushroom soaking liquid and enough stock to total 5 cups. Bring to a simmer, then reduce the heat to low and keep the liquid hot.

Set an electric pressure cooker to brown according to the manufacturers instructions and melt 4 Tbs. (1/2 stick) of the butter. Add the onions and garlic and cook, stirring, until softened, 4 to 5 minutes. Add the rice and stir until each grain is well coated with butter and nearly translucent with a white dot in the center, 3 to 4 minutes. Add the wine and stir until it is completely absorbed. Add the stock mixture, cover and cook on high for 11 minutes or according to the manufacturers instructions.

Release the pressure according to the manufacturers instructions, remove the lid and stir the rice. Stir in the remaining 4 Tbs. (1/2 stick) butter, the 2 cups cheese and the reserved mushrooms. Taste and season with salt and pepper. Drizzle with the Parmesan dipping oil. Serve immediately and pass additional cheese at the table. Serves 6. Williams-Sonoma Kitchen.

Potato and Apple Galette

Flavored with tart apples, this simple but elegant pancake is the perfect accompaniment to our Seared Duck Breast with Pinot Noir Sauce (see related recipe at right). The pancake is sliced into wedges, which make attractive garnishes on the plate. The potato will soak up some of the fruity sauce from the duck.

4 large russet potatoes, about 2 lb. total, peeled
2 Granny Smith, pippin or Gravenstein apples, peeled, halved, cored and grated
1 egg, lightly beaten
1/2 cup all-purpose flour
1 tsp. coarse salt
1/2 tsp. freshly ground pepper
2 Tbs. unsalted butter
2 Tbs. olive oil

Preheat an oven to 200°F. Using the large holes on a handheld grater-shredder, shred the potatoes into a colander. Press out any excess liquid, then transfer to a large bowl. Stir in the apples, egg and flour until well mixed, then stir in the salt and pepper.

In a 12-inch nonstick fry pan over medium-low heat, melt the butter with the olive oil. Add the potato mixture and, using a heatproof spatula, spread it evenly, then press down on it to bind it together. Cook until golden brown on the underside, about 15 minutes. Slide the galette out of the pan onto a flat plate. Invert the pan over the plate and carefully flip the plate and pan together in one quick motion, then lift off the plate. Return the pan to the heat and continue to cook until the other side is golden brown, about 15 minutes more.

Remove from the heat and let the galette rest in the pan for a few minutes. Transfer to a heatproof plate and place in the oven to keep warm until ready to serve, up to 30 minutes. Cut into 12 wedges to serve. Serves 6. Adapted from Williams-Sonoma, Entertaining, by George Dolese (Oxmoor House, 2004).

Refried Bean Bake

This creamy bean casserole, spiked with ground ancho chiles and crowned with melting cheese, is a wonderful side dish not only for this fajita fiesta, but for any barbecue meal. It comes together in less than five minutes, which is a real selling point for me!

2 tablespoons vegetable oil
l/2 cup chopped sweet yellow onion
1/2 cup chopped green bell pepper
2 teaspoons ancho Chile powder
Four 16-ounce cans retried beans
1 cup sour cream
3/4 cup finely shredded mild cheddar cheese
3/4 cup finely shredded Monterey Jack cheese (for more spice, use pepper Jack cheese)

Coat the inside of a 13 x 9-inch baking dish with nonstick cooking spray. Preheat the oven to 350°F.
In a medium-size saute pan, heat the oil over medium-high heat and saute the onion, pepper, and chile powder for 3 to 4 minutes, until the vegetables just soften. Remove from the heat and transfer to a large mixing bowl to cool slightly.
Add the retried beans to the cooled vegetables and stir to blend. Add the sour cream and stir until the mixture is blended. Transfer to the prepared baking dish and sprinkle with both cheeses. Diva Do-Ahead: At this point, you can cover and refrigerate the casserole for up to 2 days.
Bake the beans for 20 to 25 minutes, or until the cheese is melted and the casserole is bubbling. Serve hot. Serves 8 to 10. Source: Happy Holidays From the Diva of Do-Ahead by Diane Phillips, 2006. Page 168.

Rice and Black Bean Dressing

2 tablespoons olive oil
1 cup chopped onions
1/2 cup celery
1/2 pound lean ground pork
2 tablespoons chopped garlic
1 teaspoon cumin
2 tablespoons finely chopped parsley
2 cups cooked black beans
2 cups cooked white rice
Juice of 2 oranges
Salt and pepper

In a large saute pan, heat the olive oil. When the oil is hot, add the onions and celery. Season with salt and pepper. Saute the vegetables for 2 minutes. Add the ground pork and continue to saute for 3 to 4 minutes. Stir in the garlic, cumin, and parsley. Continue to saute for 1 minute. Remove from the heat and turn into a mixing bowl. Stir in the beans and rice. Season with salt and pepper. Moisten the stuffing with the juice of 2 oranges. Yield: about 7 to 8 cups of stuffing. Source: Emerils.com.

Rice Pilaf with Basil and Pine Nuts

1 14 1/2-ounce can chicken broth
1 1/2 tablespoons olive oil
1/2 large onion, chopped
1 cup long-grain rice
1/3 cup chopped fresh basil or 1 1/2 teaspoons dried, crumbled
1/4 cup toasted pine nuts
Salt and pepper

Bring broth to simmer in small saucepan. Reduce heat to low and keep warm. Meanwhile, heat oil in another heavy small saucepan over medium heat. Add onion and sauté until translucent, about 6 minutes. Add rice and stir 1 minute. Add broth and bring to boil. Reduce heat to low. Cover and cook until broth is absorbed and rice is tender, about 20 minutes. Stir basil and toasted pine nuts into rice. Season with salt and pepper and serve hot. Serves 2. Can be doubled or tripled. Source: Bon Appetit, December 1990.

Rice and Vermicelli Pilaf

From food writer Victoria Wise, author of The Pressure Cooker Gourmet (The Harvard Common Press, 2003), here is the original pilaf that was the inspiration for Rice-A-Roni. Other than the simple flourishes of salt, pepper, and a pat of butter at the end, this combination of rice and the thinnest spaghetti needs no extra flavoring. It is a must with all types of lamb dishes.

1 tablespoon plus 1 teaspoon unsalted butter
1/4 cup broken-up vermicelli or fine egg noodles
1/2 cup long-grain white rice
1 cup water
Freshly ground black pepper to taste

Melt 1 tablespoon of the butter in a medium-size heavy saucepan over medium-high heat. Add the vermicelli and stir until it begins to turn golden, about l-1/2 minutes. Add the rice and continue to stir until well coated and translucent, about 2 minutes- Add the water and bring to a boil.
Reduce the heat to low, cover, and simmer without lifting the lid for 20 minutes, at which point the rice should be cooked through.
Sprinkle pepper over the rice and place the remaining 1 teaspoon butter on top. Cover and set aside for at least 10 minutes or for up to 30 minutes. Use two forks to fluff up the rice and mix in the pepper and butter. Serve immediately. Serves 2. Source: Not Your Mother’s Slow Cooker Recipes for Two, by Beth Hensperger, page 217.

Risotto with Pears and Sage

This is a truly superb risotto—the Marsala wine and cheeses meld into the full flavor of the pears (do try to use Williams pears) to create a refined yet intoxicating mix. A word about Stracchino: This is a fresh, delicately flavored, buttery cheese from Lombardy, in the north of Italy. It is almost identical to Crescenza cheese. Some small cheese makers in America do make these cheeses. They are readily available in Australia. If you can’t get either, substitute 6 ounces of cream cheese and 1 tablespoons of sour cream.

3 tablespoons butter
2 large ripe pears, peeled and cored; 1 thinly sliced, 1 cut into small cubes
12 leaves fresh sage, coarsely chopped
1/3 cup dry Marsala wine
Freshly ground black pepper
Freshly grated nutmeg (optional)
1 medium white onion, finely chopped
4 cups vegetable broth or stock
2 cups Italian risotto rice
1/3 cup dry white wine
8 ounces fresh, creamy Stracchino cheese
6 tablespoons freshly grated Parmesan cheese
Salt

Melt 1-1/2 tablespoons of the butter in a large frying pan over medium heat and add the sliced pear and about 8 sage leaves. Pour in the Marsala and season generously with pepper and nutmeg, if using. Simmer until the pear softens, 2-3 minutes, then pour the mixture into a small bowl and set aside.

Melt the remaining 1-1/2 tablespoons butter in the same pan and add the onion, 1/2 cup of the broth, and the remaining sage leaves. Cook over medium-low heat until the onion is soft, about 5 minutes.

Increase the heat to medium-high, add the rice, and stir constantly for 2 minutes.

Decrease the heat to medium and add the cubes of pear and the wine. Continue stirring gently until the wine has evaporated, about 4 minutes. Add 1/2 cup of the broth and cook and stir until it has been absorbed. Continue stirring and adding stock, a little at a time, until the rice is cooked, 15-18 minutes.

Add the Stracchino and Parmesan and taste for salt. Stir in the reserved pear-and-sage mixture. Serve hot. Serves: 4-6 • Prep: 15 min • Cooking: 30 min. Source: Just One Pot [Reader’s Digest], page 73.

Ruth’s Mother’s Corn Casserole

2 eggs
1 can (14 1/2 oz.) cream-style corn
1 cup sour cream
4 oz. Cheddar cheese, shredded, about 1 cup
1/2 cup cornmeal
1/3 cup chopped green pepper
1/4 cup butter, melted
2 Tablespoons chopped fresh parsley
3/4 tsp. Salt

Preheat oven to 350°F. Butter 8 (6-oz.) ramekins or custard cups or a 6-cup baking dish. In bowl, lightly beat eggs. Stir in corn, sour cream, cheese, cornmeal, green pepper, butter, parsley and salt. Divide mixture evenly among ramekins or transfer to baking dish. Bake 35-40 minutes for ramekins; 1 hour for baking dish or until knife inserted near center comes out clean.

If you don’t like cream-style corn, use whole-kernel corn without the juice. Drain carefully.

Makes 8 servings. Per serving: 346 cals.; 10 g. protein; 24 g. fat; 129 mg. Chol.; 24 g. carbs.; 703 mg. Sodium; 2 g. fiber

Seco de Quinoa

Looking for a different side dish in place of rice? Try quinoa. Originally from South America, it is grown domestically in the United States and is a complete protein, a rarity in the family of grains. Each grain is a flat disc shape, like a tiny lentil, with a hoop-like bran layer surrounding each grain; after cooking, the bran layer looks like a half-moon-shaped crescent, a visual tip to knowing when it is cooked. Quinoa is very light and extremely digestible, with a surprising-crunch. Rinse carefully before cooking, as the grains are coated with a soapy-tasting resin that acts as a natural pesticide. Unless it is rinsed thoroughly, there can be a slightly bitter aftertaste.

1 tablespoon olive oil
2 white boiling onions, minced
1 cup quinoa
2 cups water
1/4 teaspoon salt

Heat the olive oil in a small heavy saucepan over medium heat. Add the onions and sauté until soft, 4 minutes.
Place the quinoa in a deep bowl and fill with cold water to cover. Swirl with your fingers; it will foam. Drain off through a fine-mesh strainer. Repeat until there is no foam.
Add the quinoa, water, and salt to the onion in the pan, stir, and bring to a boil. Reduce the heat to as low as possible, cover, and simmer without lifting the lid for exactly 20 minutes, at which point the opaque dot in the center of each grain will have disappeared and the quinoa will be translucent and fluffy, with all the water absorbed. Remove from the heat.
Let stand, covered, for 5 to 15 minutes, then serve hot. Serves 2. Source: Not Your Mother’s Slow Cooker Recipes for Two, by Beth Hensperger, page 216.

Smoky Maple Baked Beans

These baked beans in a smoky maple syrup barbecue sauce are chock full of delicious bits of pork sausage, sauteed onion, and bacon, making them a delicious side dish for your Fourth of July barbecue party or a great take-along to a picnic or potluck. The beans actually improve if they are made a day or two ahead of time, and you can keep them warm in the slow cooker for serving.

6 slices bacon, chopped
3/4 pound bulk pork sausage (Jimmy Dean)
1 large sweet onion, chopped
1-1/2 cups ketchup
1/2 cup firmly packed dark brown sugar
1/4 cup light molasses
1/4 cup pure maple syrup
2 tablespoons Worcestershire sauce
2 tablespoons yellow mustard
2 tablespoons apple cider vinegar
1/2 teaspoon chipotle chile powder, or more to taste (optional)
Five (16-ounce) cans plain baked beans

In a large Dutch oven, fry the bacon until it is almost crisp. Remove from the pot and set aside. Add the sausage and onion and saute, breaking up the sausage into small pieces until it is no longer pink and the onion is translucent. Remove all the fat from the pot.
Add the reserved bacon, the ketchup, brown sugar, molasses, maple syrup, Worcestershire, mustard, vinegar, as the chile powder, if using, to the pot and bring to a boil, stirring until the mixture is incorporated.
Add the beans to the pot, stirring to combine, and simmer for 1 hour. Diva Do-Ahead: At this point, you can cool the beans to room temperature, cover, and refrigerate for up to 3 days. Reheat on the stovetop or bake uncovered in a Dutch oven in a 350°F oven for 1 hour. Serve hot.

Slow Cooker Savvy: Prepare the recipe through step 2, pour the sauce mixture into a 5- to 6-quart slow cooker, add the beans, and cook on low for 6 hours. Serves 8 to 10. Source: Happy Holidays From the Diva of Do-Ahead by Diane Phillips, 2006. Page 188.

Sour Cream and Chive Spoon Bread

A question has vexed Southerners for generations: “Is spoon bread a bread or a side dish?” Let’s just say it is a winning combination of both. Spoon bread resembles a grits casserole, but it has a lighter, softer, more custard texture and is made with cornmeal. It is delicious served alongside country ham or fried chicken.

2 cups milk
1/2 cup water
2 Tbs. unsalted butter
1 tsp. salt
1/2 tsp. freshly ground pepper
1 cup yellow cornmeal
2/3 cup sour cream
4 eggs
1-1/2 cups shredded cheddar cheese
1/3 cup chopped fresh chives

Preheat an oven to 350°F. Lightly butter a 1 1/2-qt. soufflé dish.

In a saucepan over high heat, combine the milk, water, butter, salt and pepper. Bring to a boil and slowly whisk in the cornmeal. When the mixture returns to a boil, reduce the heat to medium and continue whisking until the mixture thickens and pulls away from the sides of the pan, about 3 minutes. Remove from the heat and whisk in the sour cream.

In a bowl, using a handheld electric mixer, beat the eggs on high speed until thick and pale lemon yellow, about 5 minutes. Gradually stir about one-fourth of the hot cornmeal mixture into the beaten eggs, then fold the eggs into the remaining cornmeal mixture, stirring constantly. Fold in the cheese and chives. Pour into the prepared soufflé dish.

Bake until a toothpick inserted into the center comes out clean, about 35 minutes. Serve immediately. Serves 6. Adapted from Williams-Sonoma New American Cooking Series, The South, by Roy Overton (Time-Life Books, 2000).

Sourdough Onion Rings

The proper oil temperature is essential for producing onion rings that are crispy outside and succulent inside. If the oil does not reach 370°F, the onions will absorb fat and turn out greasy. If the oil is too hot, the food will burn. In this recipe, the onion rings are dipped in a batter that includes sourdough starter, which imparts a pleasantly tangy flavor.

2 cups sourdough starter
1/2 cup cold sparkling water
1/2 tsp. sea salt, plus more, to taste
3 large onions, peeled and cut into 1/2-inch slices
1 cup all-purpose white bread flour
Peanut or canola oil for deep-frying

Line a baking sheet with paper towels. Preheat an oven to 225°F

Fill a large bowl with ice cubes and place a medium bowl on top of the ice. In the medium bowl, combine the sourdough starter, sparkling water and the 1/2 tsp. salt and stir to mix. Separate the onions into rings, leaving the centers intact. Place the flour in a shallow bowl and toss the onions in the flour to coat.

In a deep fryer, pour in the oil and heat to 370°F on a deep-frying thermometer. Dip the flour-coated onion rings, one at a time, into the sourdough starter mixture, then drop them into the hot oil. Fry in a single layer, turning if necessary, until they are golden brown. Using a slotted spoon, transfer the onion rings to the baking sheet and season with salt. Place the baking sheet in the oven and fry the next batch. Be sure the oil returns to 370ºF before adding the onions or they will be greasy. Serves 1 to 6. (Eat as many as you like!) Williams-Sonoma Website, Nancy Silverton, La Brea Bakery, Los Angeles.

Southwestern Coleslaw

1/4 cup lime juice
1 tablespoon honey
1/2 teaspoon ground cumin
1 jalapeno chile (optional)
2 pounds shredded coleslaw mix (about 6 cups)
1/2 cup finely chopped cilantro leaves
Salt and freshly ground black pepper

People who dislike mayonnaise will appreciate this tangy/sweet slaw. As with any slaw, it will be too dry as soon as it’s finished and too wet if you leave it in the refrigerator overnight. Let it rest an hour or so, then serve it on fish tacos or as a side dish with barbecued meat.

In a bowl, combine the lime juice, honey, cumin, and chile. Stir until the honey is completely dissolved.

In a large bowl, toss the shredded green and red cabbage with the cilantro and prepared dressing. Season to taste with salt and pepper. Cover and refrigerate at least 1 hour. Taste and adjust seasonings, if necessary. Source: Cilantro Secrets by Gwyneth Doland.

Southwestern Rice

This simple rice dish has a lot of flavor and personality, with its spicy bits of sausage, bright red color, and crunchy vegetables. It can be made a couple of days ahead of time and then reheated in the microwave or slow cooker or on the stovetop.

1 tablespoon vegetable oil
1/2 pound chorizo, finely diced
1/2 cup chopped onion
1/2 cup chopped green bell pepper
2 cloves garlic, minced
1/2 teaspoon ground cumin
1-1/2 cups long-grain rice
2 cups chicken broth
1 cup Bloody Mary mix, spicy tomato juice, or regular tomato juice
1/2 cup chopped fresh cilantro

In a large saucepan, heat the oil and add the chorizo, rendering the fat in the sausage. Remove all but 1 tablespoon of fat from the bottom of the pan.
Add the onion, green pepper, garlic, and cumin, sautéing until the onion is softened, about 3 minutes. Add the rice and stir to coat.
Carefully pour in the chicken broth and Bloody Mary mix. Bring the mixture to a boil, reduce the heat to a simmer, and cook, covered, for 17 minutes, or until the liquid in the pan has evaporated and the rice is fluffy. Diva Do-Ahead: At this point, bring the rice to room temperature, transfer to a large zipper-top plastic bag, and refrigerate for up to 2 days or freeze for up to 1 month. Before serving defrost, if necessary, then reheat in the microwave on 50 percent power for 5 to 7 minutes until heated through. Stir in the cilantro and serve. Serves 8 to 10. Source: Happy Holidays From the Diva of Do-Ahead by Diane Phillips, 2006. Page 169.

Spicy Potato Fritters with Green Chutney

Garam masala is an Indian spice blend found in stores specializing in Indian foods and in shops with an international selection. You can also make your own (see related recipe at right).

For the green chutney:
3 cups fresh cilantro leaves
1/4 cup fresh mint leaves
1 to 3 serrano chilees, seeded and coarsely chopped
1 piece fresh ginger, 1/2 inch long, peeled and coarsely chopped
1 garlic clove
1/2 cup water
Juice of 1/2 lime
1 tsp. sugar, or to taste
Salt, to taste

For the fritters:
1 cup chickpea flour
1 cup vegetable stock, canned broth or water
1 Tbs. peanut oil, plus more for frying
1 Tbs. garam masala
1/2 tsp. ground turmeric
1/2 tsp. baking powder
2 green onions, minced
1 serrano chile, minced
2 Tbs. minced fresh cilantro
Salt and freshly ground pepper, to taste
1 yam or sweet potato
1 baking potato

Preheat an oven to 250°F. To make the chutney, in a food processor or blender, combine the cilantro, mint, chilees, ginger, garlic, water, lime juice, sugar and salt. Puree until smooth. Add more water if needed to achieve a good consistency. Taste and adjust the seasonings. You should have about 1-1/4 cups. Transfer to a serving bowl and set aside.

To make the fritters, in a bowl, combine the chickpea flour, stock, the 1 Tbs. peanut oil, the garam masala, turmeric and baking powder. Stir until well mixed. Stir in the green onions, chile and cilantro. The batter should be thick. Season with salt and pepper.

In a deep-fry pan over medium heat, pour in oil to a depth of 1 inch and heat to 350°F on a deep-frying thermometer. Meanwhile, peel and thinly slice the yam and the baking potato. Working in batches, dip the slices into the batter to coat and then slip them into the hot oil. Fry, turning once, until golden brown on both sides, 3 to 5 minutes per side. Using tongs or a slotted spoon, transfer to paper towels to drain. Keep warm in the oven while you cook the remaining fritters.

Transfer the fritters to a warmed serving platter and serve with the chutney. Serves 8. Adapted from Williams-Sonoma Lifestyles Series, Vegetarian for All Seasons, by Pamela Sheldon Johns (Time-Life Books, 1998).

Stuffed Onion Marrakech with Bulgur, Mint, and Pomegranate

6 large onions
Salt and freshly ground black pepper
1 cup #2 medium or #3 coarse bulgur wheat
1 Tbsp. butter
1 ripe tomato, peeled and chopped
1 Tbsp. all-purpose flour
4 Tbsp. finely chopped fresh mint
3 Tbsp. tomato paste
1/2 cup pomegranate seeds, plus 2 Tbsp. for garnish
1 cup water
1/4 cup pine nuts
1/2 lemon
1 tsp. ground cinnamon

Bring a large pot of water to a boil. Peel the onions, leaving the tops and root ends on for the moment. Plunge them into the boiling water. (Be sure you’ve boiled enough water to cover them.) Cook the onions until they are fairly tender, ten to fifteen minutes. Drain the onions and let them cool. When they are cool enough to handle, cut a thin slice off the root end and carefully scoop out the center of each onion and discard, leaving shells three or four layers thick and the top of the onion intact. Set them aside. Put the bulgur, tomato, mint , the half cup of pomegranate seeds, pine nuts, cinnamon, and salt and pepper in a medium bowl. Mix thoroughly and set aside. Melt the butter in a small pan over medium heat. Blend in the flour and cook for one minute. Add the tomato paste and stir well. Gradually add the water, stirring constantly. Season with salt and pepper. Remove the tomato sauce from the heat. Stuff the onion shells three quarters full with the bulgur mixture. The filling will expand as it cooks. Place the onions side by side, open end up, in a large saucepan. Pour in enough tomato sauce to cover the onions halfway up. Cover the saucepan and simmer the onions gently over low heat for forty-five minutes. When the onions are done they will be tender but still whole. Pour a bit of the remaining tomato sauce on each plate and place an Onion Marrakech in the center. Garnish the top of each steaming stuffed onion with the remaining pomegranate seeds and squeeze a few drops of lemon juice on top. Lean Grain Tip: Use margarine in place of butter. Servings: Makes 6 servings, Source: Sunnyland Mills Web Site.

Sweet Potato and Mushroom Soufflés

1/2 cup unsalted butter, softened
1 tablespoon extra virgin olive oil
5 cups sliced mushrooms, such as portobellos or chanterelles
3 cloves garlic, chopped
1/2 cup dry sherry
1/2 cup red wine
Salt
Freshly ground black pepper
3-1/2 cups cooked mashed sweet potatoes
2 tablespoons brown sugar
1/2 cup heavy whipping cream
3 eggs, separated
1 tablespoon chopped fresh thyme

Preheat the oven to 350°F. Using 1 tablespoon of the butter, butter eight 8-ounce ramekins; set aside. Heat the olive oil in a very large sauté pan over high heat until very hot. Add the mushrooms and sauté until tender, about 4 minutes. Add the garlic and sauté for 1 minute. Add the sherry and red wine and cook until the liquid is reduced and the mixture is almost dry, 4 to 5 minutes. Add the remaining 7 tablespoons of butter, combine, and season to taste with salt and pepper. Let cool.

Place the mashed sweet potatoes in a large bowl, add the brown sugar and cream, and mix well. Add the egg yolks and thyme, and mix well. Season with salt and pepper. In the bowl of a heavy-duty mixer, whip the egg whites at high speed until they hold soft peaks. Gently fold the egg whites into the sweet potato mixture.

Divide the mushroom mixture among the ramekins. Top with the sweet potato mixture. Bake until a knife inserted in the soufflés come out clean, about 30 minutes. Serve warm.

Wine Suggestion; The combination of the sweetness of the potatoes and the rich, earthy flavor of the mushrooms is a perfect foil for the smooth fruit of a good Merlot. Serves 8. Source: Caprial Cooks for Friends, by Caprial Pence.

Thai Coconut-Pineapple Rice (Light)

A super side dish that combines Jasmine rice, coconut milk and pineapple with fresh mint and almonds. Great with Thai chicken or shrimp recipes.
1 cup(s) light coconut milk
1 cup(s) water
2 tsp ginger root, fresh, minced
1/2 tsp table salt
1 cup(s) uncooked jasmine rice
1 cup(s) pineapple, fresh, diced
1/2 cup(s) scallion(s), chopped
1/4 tbsp mint leaves, fresh, chopped
2 tbsp chopped almonds, toasted
1/2 medium lime(s), cut into 4 wedges

In a medium saucepan, combine coconut milk, water, ginger and 1/2 teaspoon of salt; bring to a boil over medium-high heat. Stir in rice; reduce heat, cover and simmer until rice is tender and most of liquid is absorbed, about 20 minutes.
Remove from heat; add pineapple, scallions and mint (do not stir). Cover and let stand for 5 minutes. Sprinkle with almonds; fluff rice with a fork. Serve with lime wedges to squeeze over rice. Yields about 1 cup per serving. POINTS® Value: 5, Servings: 4, Preparation Time: 10 min, Cooking Time: 20 min. Source: Weight Watchers.

Trick Kibbeh

1 cup #1 fine bulgur
9 cups chicken stock
1/4 cup flour
1 cup lentils
3 Tbsp. salt
Juice 3 lemons
1/4 tsp. cinnamon
2 to 4 cloves garlic, crushed
1 cup thinly sliced green onions
1/2 cup olive oil
1/4 cup finely chopped mint
1 lemon
1/2 cup finely chopped parsley

Soak bulgur in enough water to cover for 30 minutes. In bowl mix bulgur, flour, 1/2 Tbsp. salt, cinnamon, green onions, mint, and parsley. Add enough water to make thick dough. Roll into 24 very firmly packed balls the size of marbles. Set aside to dry. Put chicken stock in pot; add lentils and bring to boil 10 minutes. Add 2-1/2 Tbsp. salt, reduce heat and simmer until lentils are tender–20 to 25 minutes. Add bulgur balls and boil 5 minutes. Add lemon juice, garlic, and oil. Simmer until balls are done–10 minutes. Garnish with thin lemon slices. Servings: Makes 8 servings, Source: Sunnyland Mills Web Site.

Two-Grain Apple Pilaf

2-1/2 cups water
1 Tbsp. dried minced onion
1 tsp. instant chicken bouillon granules
1/2 tsp. dried sage, crushed
1/2 cup #3 coarse bulgur
2 apples or pears, cored and coarsely chopped
1/2 cup regular brown rice
2 Tbsp. snipped parsley

In a medium saucepan bring water and bouillon granules to boiling. Stir in the bulgur, brown rice, dried minced onion, and sage. Return rice mixture to boiling; reduce the heat. Cover and simmer about 35 minutes or until the grains are tender. Stir in the apples or pears. Cover and simmer for 5 to 10 minutes or until apples or pears are tender. Drain off the excess liquid, if necessary. Stir in parsley. Servings: Makes 6 servings, Source: Sunnyland Mills Web Site.

Ultimate Mac ‘n’ Cheese

Why “ultimate”? Because the sauce is creamy, not grainy; it’s flavored with shallots, gruyère, and white wine, like fondue; and it’s topped with crunchy sourdough bread crumbs. Prep and Cook Time: 50 minutes. Notes: You can substitute romano, goat gouda, or more gruyère for the aged gouda.

8 ounces cavatappi, macaroni, or other tube-shaped pasta
1/2 teaspoon coarse salt, plus more for cooking pasta
3-1/2 tablespoons butter
1/2 cup finely chopped shallots
2 tablespoons all-purpose flour
1-1/4 cups dry white wine
2/3 cup heavy whipping cream
7 ounces gruyère, grated
3 ounces aged gouda, grated (see Notes)
2 tablespoons plus 1 tsp. minced fresh chives
1 tablespoon Dijon mustard
1/8 teaspoon cayenne
1/8 teaspoon freshly ground nutmeg
4 ounces crusty sourdough bread (about 1/4 loaf), torn into large pieces

Preheat oven to 400°F. Cook pasta according to package directions in a large pot of boiling, well-salted water until tender to the bite, 7 to 12 minutes. Drain, but do not rinse.
In a large frying pan over medium-high heat, melt 2 tbsp. butter. Add shallots and cook until light golden, about 3 minutes. Sprinkle shallot-butter mixture with flour; cook, stirring often, 1 minute. Add wine and stir, picking up any browned bits from the bottom of the pan. Add cream and stir well. Sprinkle in cheeses, one large handful at a time, stirring until each handful is mostly melted before adding the next. Stir in 2 tbsp. chives, mustard, 1/4 tsp. salt, cayenne, and nutmeg. Stir cooked pasta into cheese mixture, then pour all into a 2-qt. baking dish.
In a food processor, pulse bread with remaining 1-1/2 tbsp. butter, 1 tsp. chives, and 1/4 tsp. salt until coarse bread crumbs form. Sprinkle bread crumbs over pasta and cheese and bake until top is browned and cheese is bubbling, 15 to 20 minutes. Makes 6 servings. Source: Sunset, January 2007. Note: Nutritional analysis is per serving. Nutritional Information: Calories: 586 (49% from fat); Protein: 21g; Fat: 32g (sat 19); Carbohydrate: 44g; Fiber: 1.6g; Sodium: 739mg; Cholesterol: 107mg.

Vermont Cheddar Pie

Vegetable oil or nonstick vegetable oil spray
2 cups frozen hashbrowns, thawed
1 medium onion, peeled and finely chopped
1 teaspoon seasoned pepper
1/3 cup grated Romano cheese
2 teaspoons garlic powder
1/3 cup frozen chopped spinach, thawed and drained
1/3 cup crumbled feta cheese
1/3 cup Vermont Cheddar cheese, grated
2 large eggs
1/2 cup milk
2 tablespoons dried parsley flakes
2 teaspoons paprika
Red salsa, for serving

Oil a 9-inch glass pie plate. In a medium bowl, combine the hash browns with all but 1/8 cup of the onion and press the mixture into the pie plate to form a crust. Sprinkle with the pepper, Romano cheese, and garlic powder, then dot with the spinach and feta cheese. Top evenly with the Cheddar cheese.
Whisk together the eggs and milk in a bowl and pour over the pie, working from the edge to the middle. Position the reserved chopped onion on top of the Cheddar cheese in the center of the pie. Sprinkle the parsley in a ring around the onion, then sprinkle the paprika around the parsley to make an outside ring. Cover and refrigerate overnight.
The next day: Preheat the oven to 350°F. Bake the pie, uncovered, until lightly browned, about 35 to 40 minutes. Allow to cool. Cut into 6 slices and serve with red salsa. Serves 6. Source: Sleep on it: Prepare Delicious Meals the Night Before, by Carol Gordon.

Vidalia Onion Corn Casserole

Legend has it that Vidalia onions took root in 1931 in Toombs County, Georgia, when a farmer named Coleman discovered the onions he had planted weren’t hot but sweet! Vidalia onions have an international reputation as the world’s sweetest onion.

2 tablespoons butter or margarine
3 medium Vidalia or other sweet onions, peeled and cut into 1/4-inch slices
1/2 pound sliced mushrooms
Vegetable oil or nonstick vegetable oil spray
2 cups shredded Cheddar cheese
1 can (12 ounces) creamed corn
1 can (5 ounces) evaporated milk
1 tablespoon soy sauce
6 slices French bread, cut 1/2 inch thick
1/3 cup chopped parsley

Place a large skillet over medium heat and melt the butter. Add the onions and mushrooms and saute until tender. Place the mixture into a lightly oiled 2-quart glass casserole dish. Sprinkle with 1 cup of cheese.
In a mixing bowl, combine the creamed corn, evaporated milk, and soy sauce; pour over the cheese. Top with the French bread slices, then sprinkle evenly with the remaining cup of cheese and the chopped parsley. Cover and refrigerate overnight.
The next day: Preheat the oven to 375F. Let the casserole stand at room temperature for 30 minutes. Bake the casserole, covered, for 30 minutes. Uncover and bake until thoroughly heated, 15 to 20 minutes more. Let stand 5 minutes before serving. Serves 6 to 8. Source: Sleep on it: Prepare Delicious Meals the Night Before, by Carol Gordon.

Warm New Potatoes

16 new potatoes
salt
2 tablespoons canola oil
1/4 pound Brie
cracked black pepper
baby arugula, for garnish
pickled red onions, for garnish

Boil the new potatoes in salted water until fully cooked, about 10 to 15 minutes.

Preheat the broiler. Peel the potatoes and place the skins in a small pot with the canola oil. Bring the oil up to medium heat and cook the skins until crisp.

On a small baking sheet, “crack” the potatoes in half with a fork. Stick under the broiler until lightly roasted. Top the potatoes with slices of Brie (rind on) and place back under the broiler just long enough to melt the cheese.

Divide the potatoes onto small plates and season them with salt and pepper. Sprinkle the arugula and crisped skins on top as garnish, and serve immediately with the pickled red onions as a condiment on the side. Serves 8. Source: Small Bites, Big Nights: seductive little plates for intimate occasions and lavish parties, by Govind Armstrong, 2007.

Whole-grain Penne with Walnuts, Caramelized Onions, and Ricotta Salata

*** This was listed as a main dish, but after reading reviews I think it would make a nice side to Bratwurst. Reviewers said to cut back on the onions and cheese …

The combination of flavors here plays up the nutty flavor of whole-grain penne. Prep and Cook Time: 1 hour, 20 minutes. Notes: Ricotta salata (also called “hard ricotta”) is a firm white Italian cheese made by salting, pressing, and drying sheep’s-milk ricotta. In flavor, it’s like a very mild, nutty, less tangy feta, which makes it a natural addition to pastas and salads (it can also be grated). Look for ricotta salata in specialty stores, Italian markets, or any supermarket with a good cheese department.

7 medium onions (about 4 lbs.), peeled and thinly sliced
5 tablespoons olive oil
3/4 teaspoon sugar
About 2 tsp. salt
1 3/4 cups walnut halves
10 ounce whole-grain penne or fusilli pasta
1 pound ricotta salata, crumbled (see Notes)
2/3 cup loosely packed flat-leaf parsley, chopped
1 1/2 tablespoons fresh lemon juice
1 1/2 teaspoons freshly ground black pepper

In a large frying pan over high heat, cook onions in 3 tbsp. olive oil with sugar and 2 tsp. salt, stirring and turning often, until onions begin to release their juices and turn golden, 10 to 13 minutes. Reduce heat to medium and cook, stirring occasionally, until onions turn a caramel color and become quite sweet, 35 to 40 minutes more. If onions begin to stick to the pan or char during cooking, reduce heat.
Meanwhile, in a small frying pan (not nonstick) over medium-low heat, toast walnuts, stirring frequently, until fragrant and golden, about 10 minutes. Remove from heat and cool slightly. Pour walnuts into a zip-lock plastic bag and lightly crush with a rolling pin. Set aside.
When onions are nearly done, cook pasta in boiling salted water until tender to the bite, 9 to 12 minutes or according to package instructions. Drain pasta, reserving about 1/2 cup cooking water.
Toss caramelized onions with pasta, walnuts, ricotta salata, parsley, reserved cooking water, lemon juice, pepper, and remaining 2 tbsp. olive oil. Season to taste with salt. Serve hot. Makes 8 servings. Source: Sunset, February 2007. Note: Nutritional analysis is per serving. Calories: 594 (53% from fat) Protein: 19g; Fat: 35g (sat 11); Carbohydrate: 56g; Fiber: 9.3g; Sodium: 1559mg; Cholesterol: 50mg.

Whole Grain Pilaf

See ‘Hot Dish Heaven’, by Ann L. Burckhardt, pages 126-127

Wild Mushroom Tarte Tatin

Either by cutting it into small wedges and calling it an appetizer and serving larger pieces with a salad and wine and calling it an entrée – no matter what you call it, you’ll want to add it to your entertaining repertoire. If wild mushrooms are not in season, use domestic mushrooms along with reconstituted dried wild mushrooms.

Parmesan Crust:
1-1/2 cups flour
1 teaspoon salt
1/2 cup finely grated Parmesan cheese
1/4 cup shortening
1/4 cup unsalted butter, diced
6 tablespoons cold water

Wild Mushroom Filling:
1 tablespoon unsalted butter
2 cloves garlic, chopped
1 shallot, chopped
3 cups sliced seasonal wild mushrooms
1/2 cup balsamic vinegar
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh rosemary
Salt
Freshly ground black pepper
4 ounces soft, mild goat cheese

To prepare the crust: Combine the flour, salt, and Parmesan in a bowl. Add the shortening and butter. Using your fingertips, mix just until the mixture resembles a coarse meal. Add the water and mix with a fork until the dough just comes together. Roll it into a ball, wrap tightly in plastic wrap, and let rest for 15 to 30 minutes. (The dough can be prepared in advance and kept refrigerated for up to 4 days, or frozen for up to 6 months.)

To prepare the filling: Preheat the oven to 425°F. Melt the butter in an ovenproof 10-inch non- stick sauté pan over high heat. Add the garlic and shallot and sauté for 2 minutes. Add the mushrooms and sauté for 4 minutes. Add the balsamic vinegar and reduce until very thick and the mushrooms are tender, about 3 minutes. Add the thyme, basil, and rosemary, and toss well. Season to taste with salt and pepper. Crumble the goat cheese over the mushrooms.

To assemble the tarte Tatin: On a well-floured board, roll the dough out into a 12-inch circle, and place it over the mushrooms in the sauté pan. Crimp the edges to seal the dough. Bake until golden brown, about 20 minutes. Remove the tarte Tatin from the oven and let cool for 5 minutes.

To serve: Flip the tarte Tatin over onto a serving plate. Cut into wedges and serve warm. Serves 10. Source: Caprial Cooks for Friends, by Caprial Pence.

Wild Rice and Dried Cranberry Dressing

8 cups water
2 cups wild rice
2 teaspoons butter
1 teaspoon salt
1 cup medium barley
1 cup dried cranberries, or dried cherries
1/4 cup fresh orange juice
1 tablespoon rice wine vinegar
2 teaspoons Dijon mustard
1/2 teaspoon ground black pepper
1/2 cup olive oil
1/2 cup chopped green onions
1/4 cup chopped shallots
3 tablespoons minced fresh parsley
1 teaspoon grated orange zest
1 cup roughly chopped pecans, toasted
1 large orange, segmented and cut into 3/4-inch dice

In a large saucepan, bring 4 cups of water to a boil. Add the rice, 1 teaspoon of butter, and 1/2 teaspoon of salt, and stir. Reduce the heat to low, cover, and simmer until the rice is tender (but not split), 40 to 45 minutes. Drain, rinse, and drain again, and transfer to a large bowl.

In a separate large saucepan, bring the remaining 4 cups of water to a boil. Add the barley, remaining 1 teaspoon of butter, and 1/4 teaspoon of the salt, and stir. Reduce the heat to low, cover, and simmer until the barley is tender but retains a crunch, about 40 minutes. Drain, rinse well, and drain the barley. Add the barley to the wild rice.

In a small bowl, place the dried cranberries. Pour in enough boiling water to cover by 1-inch and let sit until plump, about 5 minutes. Drain the cranberries and add to the barley/wild rice mixture.

In a small bowl, whisk together the orange juice, vinegar, mustard, pepper, and remaining 1/4 teaspoon salt. Slowly add the oil in a thin stream, whisking to emulsify. Add the green onions, shallots, parsley, and orange zest, and whisk to incorporate. Pour over the rice and toss to coat. Add the pecans and orange pieces, and toss. Adjust seasoning, to taste. Yield: 8 to 10 servings, Source: Recipe courtesy Emeril Lagasse, 2002.

Wild Rice Salad*

** This one was super yummy the day we made it, but was not the right texture after being in the freezer. It could be the rice we used! We could freeze all the parts and just make the rice the day of serving.

1/4 cup uncooked -wild rice
1-1/4 cups uncooked brown rice
1 Granny Smith apple(s)
1 tablespoon lemon juice
1/4 cup red bell pepper(s), diced
1/2 cup dried cranberries
1/2 cup (2 ounces) pecans, chopped and toasted
1/4 red onion, chopped
2 tablespoons balsamic vinegar
1/4 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper

Putting the dish together: Cook the wild rice and the brown rice in separate saucepans, following the package directions. Cool the rice uncovered in a 2-inch-deep container on the top shelf of the refrigerator. Core the apple(s), slice, cut into 1-inch pieces, and toss with lemon juice in a large bowl. Add the rice, bell pepper(s), cranberries, pecans, and onion and mix to combine. Set aside.

In a small bowl, whisk together the vinegar, oil, salt, and pepper. Add the dressing to the rice mixture and stir to combine. Refrigerate at least one hour. Transfer to a platter, fluff with a fork, and serve.

Serves 6. Source: Dream Dinners, by Stephanie Allen and Tina Kuna, pages 90-91.

Yellow Rice

3/4 teaspoon ground turmeric
1/4 teaspoon ground cumin
Pinch cinnamon
3 cups water
1 tablespoon unsalted butter
1/2 teaspoon salt
1-1/2 cups long grain or basmati rice
2 tablespoons sliced scallions

In a medium saucepan, heat the turmeric, cumin, and cinnamon over low heat until fragrant, stirring, about 30 seconds. Add the water, salt, and butter and bring to a boil. Add the rice and stir well. Cover and reduce heat to a bare simmer. Cook, covered, without stirring until the water is absorbed and the rice is tender, about 20 minutes.

Remove from the heat and let sit, covered, without stirring, for 10 minutes. Fluff with a fork, add scallions, and serve. Yield: 4 to 6 servings. Source: Emerils.com.

Vegetables

Acorn Squash Purée

Makes 4 cups; Prep time: 15 minutes; Total time: 1 hour 30 minutes

Prepare Basic Acorn Squash. When cool enough to handle, halve each squash lengthwise. Scoop out and discard seeds; scrape out flesh from squash halves, and transfer to a food processor (discard skin). Process until smooth. You can also season it and serve it as a side dish.

In a medium saucepan, combine squash purée with 2 tablespoons butter and 1 teaspoon coarse salt. Cook over medium heat until hot, 3 to 4 minutes. Transfer to a serving dish, and sprinkle lightly with ground nutmeg.

Per serving: (per cup) 91 calories; 0.2 gram fat; 1.8 grams protein; 23.6 grams carbohydrates; 3.4 grams fiber. Source: Everyday Food, Episode 305: Kid-Friendly, Mom Approved

Apricot-Glazed Carrots

1 (16-ounce) package peeled fresh baby carrots
1 tablespoon salt
Water
1/4 cup apricot preserves
2 tablespoons butter
1-1/2 teaspoons grated fresh ginger
Chopped fresh parsley, (optional)

Place carrots and salt in a saucepan. Add just enough water to barely cover the carrots. Bring to boiling over high heat. Turn heat to medium. Cover and simmer for 5 to 8 minutes or until tender. Drain carrots, return to saucepan. Stir in preserves, butter, and ginger; heat through. If desired, sprinkle with chopped fresh parsley. Serves: 4 to 6. Source: Super Suppers Cookbook.

Basic Acorn Squash

Serves 4

Preheat oven to 400°. Place 2 whole acorn squash (about 2 pounds each) on a rimmed baking sheet; bake, turning occasionally, until very tender when pierced with the tip of a paring knife, about 1 hour.

Note: The squash can also be cooked in the microwave: Place whole squash on a paper towel; microwave on high, turning occasionally, until very tender when pierced with the tip of a paring knife, 20 to 25 minutes. Source: Everyday Food, Episode 305: Kid-Friendly, Mom Approved

The Best Mashed Potatoes

The classical method of preparing mashed potatoes by ricing instead of mashing gives these potatoes a lighter texture. Drying the diced, boiled potatoes in the oven before ricing means I can add even more cream and butter—and, of course, that’s another reason why they are simply the best! For variations, mix in roasted garlic, diced roasted poblano chiles, blue cheese, fresh herbs, wasabi powder, or curry powder.

2 pounds Yukon Gold potatoes, peeled and diced
4 whole cloves garlic, peeled
1/2 cup heavy whipping cream
2 tablespoons unsalted butter
Salt
Freshly ground black pepper

Preheat the oven to 350°F. Place the potatoes and garlic in a large saucepan and add enough water to cover. Cover and cook over medium heat until very tender, about 10 minutes. Drain well. Arrange the potatoes and garlic in a single layer on a baking sheet. Bake for about 10 minutes to dry the potatoes, taking care not to let a crust form. Transfer the potatoes to a ricer, and rice them into a large bowl. Set aside.

Heat the cream and butter in a small saucepan over high heat just until the cream comes to a boil. Pour the mixture over the potatoes, and mix well. Season to taste with salt and pepper, and mix well. Serve warm. (The potatoes can be made up to 2 hours in advance. Place them in a metal bowl, cover with plastic wrap or foil, and set the bowl over a simmering water bath until ready to serve.) Serves 6. Source: Caprial Cooks for Friends, by Caprial Pence.

Brabant Potatoes

4 medium baking potatoes, peeled and cut into 1/2-inch cubes (about 1 pound)
4 tablespoons vegetable oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup chopped green onions
4 tablespoons chopped parsley
2 tablespoons Worcestershire sauce
2 tablespoons chopped garlic
4 tablespoons butter

Put the potatoes in a saucepan and cover with water. Boil for 4 to 5 minutes, or until slightly tender. Drain and cool slightly.

Heat the oil in a nonstick skillet over medium-high heat. Add the potatoes, salt, and pepper. Cook, shaking the pan back and forth, for 10 to 12 minutes, or until golden brown and crisp. Add the green onions, parsley, Worcestershire, and garlic. Shake the pan again for about 1 minute. Add the butter and continue shaking the pan until it is melted. Serve immediately. Yield: 4 servings. Source: Emerils.com.

Butternut Squash Gnocchi With Balsamic Brown Butter

1 butternut squash, about 2 pounds, halved lengthwise, seeds and fibers removed
2 tablespoons plus 1/4 cup olive oil
3 teaspoons salt
1/2 teaspoon white pepper
1/2 teaspoon finely chopped fresh oregano
1/2 teaspoon finely chopped fresh sage
1/4 teaspoon ground nutmeg
2-1/2 cups all-purpose flour, plus more as needed

Balsamic Brown Butter:
2 sticks unsalted butter
1/4 cup minced shallots
1/4 cup balsamic vinegar
3 tablespoons chiffonade fresh sage
Salt

Garnishes:
Freshly ground black pepper
1 tablespoon chopped parsley
1 tablespoon chopped chives
Shaved Parmesan

Preheat the oven to 375ºF. Rub the cut slices of the squash with 2 tablespoons of the olive oil and season with 1/2 teaspoon of the salt and 1/4 teaspoon of the white pepper. Set the squash, cut side down, on a baking sheet and roast until tender, 45 minutes to 1 hour. Remove from the oven. When cool enough to handle, scoop the flesh from the squash and place in a large bowl, discarding the skin. Mash into a chunky puree with a potato masher, then let cool, about 15 minutes.

Add the remaining 1/4 cup of olive oil, 1/2 teaspoon of the salt, remaining 1/4 teaspoon white pepper, oregano, chopped sage and nutmeg, and work into the warm squash. Sprinkle the flour over the mixture and using your hands, work into a smooth, soft dough. Cover the dough with a damp kitchen towel and let rest for 30 to 45 minutes.

Turn onto a lightly floured surface and divide into 4 equal portions. Roll each portion between your palms into a long rope, about 3/4-inch thick. If the rope won’t hold together, return it to the bowl with the remaining dough and work in more flour, 1 teaspoon at a time, as needed. Cut each rope of dough into 3/4-inch long pieces. Press each piece against the tines of a floured fork, then drop into the lightly floured surface. (Gnocchi also can be placed in a single layer on a lightly floured baking sheet and refrigerated for several hours. Alternately, the gnocchi can be frozen for 1 hour then transferred to an airtight container and frozen for up to 1 month.)

In a large pot, bring 4 quarts of water and the remaining 2 teaspoons of salt to a low boil.

Add the gnocchi in batches and cook just until they float to the top, 1-1/2 to 2 minutes (or 3 minutes for frozen gnocchi.)

For the Balsamic Brown Butter: In a medium saucepan, cook the butter over medium heat until brown bits form and it has a nutty aroma, about 3 minutes. Remove from the heat and add the shallots, balsamic vinegar, and sage. Stir well. Adjust seasoning, to taste.

Remove the gnocchi from the water with a slotted spoon and dry on towels. Transfer to a large serving dish and gently toss to coat with the balsamic butter. Garnish with black pepper, parsley, chives, and shaved Parmesan. Yield: 4 to 6 servings. Source: Emerils.com.

Butternut Squash Spaetzle

6 eggs
2 cups milk
1 cup butternut squash purée
Up to 4 cups flour
Freshly-grated nutmeg
Salt and pepper
1 to 2 tablespoons oil
2 tablespoons butter
1 tablespoon chopped parsley, for garnish
2 tablespoons bread crumbs (optional)

In a large bowl whisk eggs, milk and squash. Gradually stir in enough flour to form a thick batter. Season heavily with nutmeg, salt and pepper. Using a rubber spatula, press batter through a colander into a large pot of boiling salted water. When spaetzle float to top, they are done. With a slotted spoon or spider transfer to a bowl filled with ice water, to cool. Drain and toss to lightly coat with oil. Set aside, refrigerated, for several hours, if desired or prepare immediately.

Melt butter in a sauté pan add spaetzle, and toss until warmed through; add parsley and bread crumbs, if desired and season to taste with salt and pepper. Yield: 4 servings. Source: Emerils.com.

Caramelized Onions And Potatoes Au Gratin

3 pounds red potatoes, sliced
2 tablespoons butter
2 cups thinly sliced onions
1 tablespoon minced garlic
1 cup shredded cheddar cheese
1 cup shredded Swiss cheese
1-1/4 teaspoon salt
3/4 teaspoon black pepper
1/2 cup minced green onions
1/4 cup minced parsley
2 cups heavy cream

Preheat the oven to 350ºF. Put the potatoes in a large saucepan and add enough water to cover. Add 1/4 teaspoon of salt. Boil until the potatoes are slightly tender. Be careful not to over cook! Drain and set aside.

In non-stick skillet, heat the butter and add the onions. Cook, stirring, until the onions are caramelized. Add the garlic and cook for 1 minute.

In a casserole dish, alternate the potatoes, onions and cheeses, green onions, parsley, salt, pepper in two layers until all are used. Pour the heavy cream over the ingredients is the dish. Cover with aluminum foil and bake for 30 minutes. Uncover and bake for an additional 10 minutes. Allow the casserole to cool slightly before serving. Makes 6 to 8 servings. Source: Emerils.com.

Carrots with Shallots

Serves 8, I usually half the recipe

1 teaspoon coarse salt, plus more for water
2 pounds carrots, peeled and cut crosswise on the diagonal into 1-inch pieces, or use mini carrots
4 tablespoons (1/2 stick) unsalted butter
4 large shallots, thinly sliced into rings (about 1 cup)
¼ cup honey
2 tablespoons Dijon mustard

Bring a medium saucepan of water to a boil, and add salt. Add carrots, and cook until tender, 10 to 15 minutes. Drain well; set aside.

Melt butter in a medium skillet over medium-high heat. Add shallots, and cook, stirring occasionally, until beginning to brown, 2 to 3 minutes. Stir in honey, mustard, and salt. Add carrots, and cook until heated through. Source: Martha Stewart Living

Cider Scalloped Potatoes

This can be baked in a casserole or individual gratin dishes.

2 tablespoons all-purpose flour
1 cup 1% low-fat milk
1 cup apple cider
1/2 cup fat-free, less-sodium chicken broth
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg
1/2 cup (2 ounces) shredded smoked Gouda cheese
1/2 cup (2 ounces) shredded reduced-fat Jarlsberg cheese
2 pounds Yukon gold or yellow Finnish potatoes, peeled and thinly sliced

Preheat oven to 425°. Place the flour in a medium saucepan. Gradually add the milk, stirring with a whisk until blended. Stir in cider, broth, salt, pepper, and nutmeg; bring to a boil over medium heat, stirring constantly. Remove from heat. Combine cheeses in a small bowl. Arrange half of the potato slices in a shallow 3-quart casserole, and sprinkle with 1/2 cup cheese mixture. Arrange the remaining potato slices on top. Pour the cider mixture over the potatoes, and bake at 425° for 25 minutes. Remove from oven; press potatoes with a spatula. Sprinkle with 1/2 cup cheese mixture, and bake an additional 20 minutes or until potatoes are tender. Let stand 10 minutes.

Yield: 8 servings, Nutrition Per Serving: Calories 140(18% From Fat); Fat 2.8g (Sat 1.7g,Mono 0.8g,Poly 0.1g); Protein 6.7g; Cholesterol 10mg; Calcium 146mg; Sodium 274mg; Fiber 1.5g; Iron 0.9mg; Carbohydrate 22.1g; Source: Cooking Light, October 1998

Corn and Bacon Casserole

6 bacon strips
1/2 cup chopped onion
2 tablespoons all-purpose flour
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspooon pepper
1 cup (8 ounces) sour cream
3-1/2 cups fresh or frozen whole kernel corn
1 tablespoon chopped fresh parsley
1 tablespoon minced chives

In a large skillet, cook bacon until crisp. Drain, reserving 2 tablespoon of drippings. Crumble bacon; set aside. Saute onion in drippings until tender. Add flour, garlic, salt and pepper. Cook and stir until bubbly; cook and stir one minute more. Remove from heat and stir in sour cream until smooth. Add corn, parsley and half of the bacon; mix well. Pour into a 1-qt. baking dish. Sprinkle with remaining bacon. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Sprinkle with chives. Yield: 6-8 servings. Source: ‘Taste of Home Casseroles’, 2006.

Corn Salad

1 arugula, (6 to 8 ounces), washed well and dried
3 scallions, thinly sliced crosswise (1/2 cup)
2 tablespoons white-wine vinegar
2 tablespoons olive oil
coarse salt and ground pepper

Remove kernels: Cut off tip of each cob; stand in a wide shallow bowl. With a sharp knife, slice downward to remove kernels.
To bowl, add scallions, vinegar, and oil. Season generously with salt and pepper; toss to combine. Serve, or cover and refrigerate up to 1 day. Serves 4. Source: Martha Stewart Living Website.

Crispy Green Bean Fries With Wasabi Cucumber Ranch Dip

(TGI Friday’s copycat recipe)

For The Wasabi Cucumber Ranch Dip:
1/2 cup bottled ranch dressing (Hidden Valley is best)
1/4 cup cucumbers, peeled, seeded, minced
1 tablespoon milk
1-1/2 teaspoons prepared horseradish
1 teaspoon cider vinegar
1 teaspoon wasabi powder (1/2 for us wimps – KPM)
1/8 teaspoon salt
1 pinch cayenne pepper

For The Green Beans:
1 egg, beaten
1 cup milk
4 cups vegetable broth or chicken broth
6 to 8 ounces fresh green beans
1 cup flour
1 cup plain breadcrumbs or seasoned dry bread crumbs or panko
3/4 teaspoon salt
1/4 teaspoon onion powder
1/8 teaspoon garlic powder
vegetable shortening or vegetable oil (for frying)

To Prepare The Dip: Combine dip ingredients in blender. Blend until smooth. Place in bowl; cover and chill till ready to use. Dip will thicken as it chills.

To Prepare The Beans: Place beans in the broth. Bring to a boil and cook 15 minutes, then drain and place in cold water to stop cooking process.

Mix beaten egg with milk in a shallow bowl. Measure 1 cup of flour into another shallow bowl. Combine bread crumbs, 3/4 teaspoons salt, black pepper, onion powder and garlic powder into a third bowl.

Take a handful of beans out of the water and shake off excess liquid. Coat the beans with the flour, shaking to remove excess flour. Dip the beans, one at a time, into egg/milk mixture, then dip in breadcrumb mixture. Place the beans on a plate until all are coated.

Heat the shortening or oil to 350ºF in a heavy skillet (or use deep fryer). Use enough to cover the beans, about 1-1/2 inches. Fry until golden brown, about 1-1/2 minutes. Drain on paper towels.

To Serve: Place on a large platter and serve with the wasabi cucumber ranch dip. Servings: 4

Garlic-Herb Make-Ahead Mashed Potatoes

8 medium-size russet potatoes, peeled and cut into chunks
4 cloves garlic
6 tablespoons (3/4 stick) unsalted butter, softened
1/4 cup freshly grated Parmesan cheese
1 cup sour cream
Two (3.5-ounce packages) Boursin or other garlic-herb cream cheese
1/3 cup chopped fresh chives (optional)
Salt and freshly ground black pepper to taste

Boil the potatoes and garlic in salted water to cover until tender. Drain.
Preheat the oven to 350°F. Rub a 13 x 9-inch baking dish with 2 tablespoons of the butter. Sprinkle the Parmesan into the dish and tip the dish so the cheese is evenly distributed and adheres to the butter.
Put the potatoes and garlic into a large bowl, add the sour cream, Boursin, 2 tablespoons of the remaining butter, and the chives, if using. Using an electric mixer, beat the potatoes until smooth. Taste for seasoning and add salt and pepper to taste.
Transfer to the prepared dish and dot with the remaining 2 tablespoons butter. Diva Do-Ahead: At this point, you can cover and refrigerate for 2 to 3 days or freeze for up to 1 month. Bring to room temperature before continuing.

Bake the potatoes until golden, about minutes. Serve hot. Serves 10. Source: Happy Holidays From the Diva of Do-Ahead by Diane Phillips, 2006. Page 291.

Glazed Carrots

8 medium fresh carrots, peeled, sliced 1/4″ thick*
1/4 cup water
3 Tbsp. butter or margarine
1/4 cup Aunt Jemima® Syrup
1/2 tsp. ground ginger

Add carrots and water to medium saucepan. Cover and steam 5-7 minutes or until carrots are crisp tender; drain. In a small pan, melt butter. Add syrup and ginger; mix well. Add syrup mixture to carrots, toss until well combined. Cook over low heat 1-2 minutes or until carrots are glazed.

- Substitute 5 cups fresh whole baby carrots for carrots

Recipe Yield: 6 servings: Serving Size: 1/2 cup. Nutrition Information: Calories: 120, Calories from Fat: 55, Total Fat: 6g, Saturated Fat: 4g, Cholesterol: 15mg, Sodium: 111mg, Total Carbohydrates: 16g, Dietary Fiber: 2g, Sugars: 10g, Protein: <1g.

Glazed Carrots with Almonds

Level: Easy | Total: 40 min | Active: 40 min | Yield: 6 servings

Cook 2 pounds carrots (cut on an angle into 1½-inch pieces) in salted boiling water until crisp-tender, 8 to 10 minutes; drain. Heat ¼ cup olive oil in a large skillet over medium heat. Add ¼ cup sliced almonds, 3 sliced garlic cloves and ¼ teaspoon red pepper flakes; cook, stirring, until toasted, 4 to 5 minutes. Remove with a slotted spoon to a bowl. Add the carrots, 2 tablespoons each maple syrup and white wine vinegar and ½ teaspoon kosher salt to the skillet. Cook over medium-high heat, stirring, until glazed, 4 to 5 minutes. Toss the almond mixture with 2 tablespoons each chopped chives and parsley; season with salt. Sprinkle over the carrots.

Source: Food Network Magazine, April 2020

Goat Cheese Mashed Potatoes

4 cups peeled and diced white potatoes (about 2 pounds)
1-1/2 teaspoons salt
3/4 cup heavy cream
1/4 cup (1/2 stick) unsalted butter
1/2 pound goat cheese, crumbled
1/8 teaspoon freshly ground white pepper

Combine the potatoes and 1 teaspoon of the salt in a large saucepan. Cover the potatoes with water, bring to a boil and cook over medium heat until fork-tender, about 20 minutes. Drain.

Return the potatoes to the saucepan and, over low heat, stir them with a fork or wire whisk for about 2 minutes to dry them. Add the cream, butter, cheese, the white pepper, and the remaining 1/2 teaspoon salt. Mix well. Serve hot. Yield: 8 servings. Source: Emerils.com.

Greek-style Lemon Potatoes

“I love the flavors of Greek cooking,” Berry says. Here, she uses lemon, fresh oregano, and feta to brighten up russet potatoes. Serve alongside grilled fish or steak. Prep and Cook Time: 1 hour, 15 minutes.

4 large russet potatoes, scrubbed and sliced crosswise into 1/2-in.-thick rounds
1/4 cup lemon juice
1 tablespoon olive oil
1 1/2 tablespoons oregano leaves, chopped
2 teaspoons lemon zest
3 cloves garlic, minced
2 teaspoons salt
2/3 cup crumbled feta cheese

Preheat oven to 450° and butter a 9- by 13-in. baking dish. In a large bowl, toss potato slices with lemon juice, olive oil, oregano, lemon zest, garlic, and salt; layer slices in baking dish.
Pour 1 cup boiling water over potatoes and bake, uncovered, until most of the water has evaporated and potatoes are tender, about 30 minutes. Top with feta and bake until golden, about 15 minutes more. Makes 6 servings. Source: Margee Berry, Trout Lake, WA, Sunset, February 2007. Note: Nutritional analysis is per serving: Calories: 185 (27% from fat); Protein: 5.5g; Fat: 5.6g (sat 2.6); Carbohydrate: 30g; Fiber: 2.1g; Sodium: 953mg; Cholesterol: 13mg.

Honey-Lime Sweet Potatoes

Often labeled “yam” in markets, the best sweet potato to use for this dish has dark reddish orange skin and vibrant orange, moist flesh. The smoke from the grill will permeate the potato’s sweet flesh, while the heat will caramelize its natural sugars.

6 sweet potatoes, peeled and cut crosswise into slices 1/2 inch thick
Melted unsalted butter for brushing, plus 2 Tbs. butter
1/2 cup honey, at room temperature
1/4 cup fresh lime juice
Salt and freshly ground pepper, to taste

Bring a saucepan three-fourths full of water to a boil over high heat. Add the sweet potato slices and boil for 10 minutes. Drain and let cool.

Prepare a charcoal or gas grill for direct grilling over medium-high heat. Brush the potato slices with the melted butter.

Grill the potato slices over the hottest part of a charcoal fire or directly over the heat elements of a gas grill, turning once, until fork-tender, 4 to 5 minutes per side.

Meanwhile, in a small saucepan over low heat, mix the honey and lime juice until smooth. Add the 2 Tbs. butter and stir until melted. Season with salt and pepper. Brush the sweet potatoes on both sides with the glaze and grill them briefly, turning once, about 30 seconds per side. Serve hot. Serves 6. Adapted from Williams-Sonoma, Essentials of Grilling, by Denis Kelly, Melanie Barnard, Barbara Grunes & Michael McLaughlin (Oxmoor House, 2003).

Lemon-Butter Edamame

1 (16-ounce) package frozen shelled edamame (soybeans)
1 cup water
1 teaspoon salt
2 tablespoons freshly squeezed lemon juice
1 tablespoon lemon zest
1 tablespoon butter

In a saucepan bring edamame, water, and salt to simmering. Cover and simmer for 5 minutes.
Drain edamame, return to saucepan. Stir in lemon juice, lemon zest, and butter. Serves: 6. Source: Super Suppers Cookbook.

Lemon Butter Green Beans With Pine Nuts

1/3 pound fresh green beans, ends trimmed, blanched in boiling salted water
1 tablespoon unsalted butter
1 tablespoon minced shallots
1 tablespoon pine nuts
1 teaspoon fresh lemon juice
Pinch salt
Pinch freshly ground black pepper

Drain green beans well and pat dry.

Heat the butter in a medium skillet over medium heat. Add the shallots and cook for 1 minute, stirring constantly to keep from burning. Add the pine nuts and cook, stirring, for an additional minute. Add the green beans and toss to coat evenly. Cook just enough to warm through, about 1 minute. Add the lemon juice, salt, and pepper and toss to combine. Remove from the heat and serve immediately.

Yield: 2 servings. Source: Emerils.com.

Mashed Potatoes with Bacon and Garlic

Roasted garlic puree adds a mellow sweetness to mashed potatoes, which are also enriched with crispy bacon. For an exceptionally fluffy mash, pass the cooked potatoes through a potato ricer.

6 lb. russet potatoes, peeled and cut into 2-inch pieces
2 tsp. salt, plus more, to taste
3/4 lb. bacon, cut into 1/2-inch pieces
3 1/2 cups half-and-half
2 Tbs. roasted garlic puree
Freshly ground pepper, to taste

Put the potatoes and the 2 tsp. salt in a large stockpot and add water to cover the potatoes by 3 inches. Bring to a boil over medium-high heat, reduce the heat to medium-low and simmer until the potatoes are tender when pierced with a fork, 15 to 20 minutes. Drain well in a colander.

Meanwhile, in a large saucepan over medium heat, cook the bacon until crisp and browned, about 10 minutes. Using a slotted spoon, transfer to a paper towel-lined plate. Pour the bacon fat into a small bowl and reserve, if desired, for adding to the mashed potatoes.

Return the pan to medium heat and pour in the half-and-half. Heat, stirring to scrape up the browned bits, until small bubbles form around the edges of the pan. Remove from the heat.

Set a potato ricer over the pot and pass the potatoes through in batches. Alternatively, return the potatoes to the pot and mash them with a potato masher. Gradually add the half-and-half, stirring constantly with a wooden spoon, until the potatoes are smooth and creamy. Fold in the bacon, the roasted garlic puree and up to 2 Tbs. of the reserved bacon fat, if using. Season with salt and pepper. Transfer to a warmed serving bowl and serve immediately. Serves 12. Williams-Sonoma.

Mexican Broiled Corn

6 ears fresh sweet corn, husks and silk removed
2 limes, halved
1/2 cup sour cream
2 tablespoons whole milk
3 tablespoons unsalted butter, melted
1 tablespoon chili powder
1-1/2 tablespoons kosher salt
1/2 cup shredded queso fresco or Parmesan cheese

Fill a large stockpot with water and bring to a boil over high heat.

Place the corn and 2 lime halves into the boiling water and boil for 6 to 8 minutes, until the corn is tender. Use tongs to remove the corn from the water and place on a clean, dry kitchen towel to remove excess water.

In a small mixing bowl, combine the sour cream and milk and set aside.

Place the corn on a small baking sheet and brush with melted butter.

Arrange the oven rack 8 inches from the broiler unit and adjust the oven settings to broil.

Using oven mitts or pot holders, place the baking sheet in the oven and broil for 8 to 10 minutes, taking the corn out and using a pastry brush to baste with melted butter every 2 to 3 minutes. Watch the corn carefully while it is in the oven to prevent excessive browning. The corn should be golden brown when ready.

Using oven mitts or pot holders, remove the baking sheet from the oven and squeeze the remaining lime halves over the warm corn.

Generously brush the corn with the sour cream mixture and sprinkle with chili powder, salt, and shredded cheese. Serve warm. Yield: 6 servings. Source: Emerils.com.

Oven Fried Potato And Sweet Potato Chips With Creamy Oven Cooked Bacon Dip

1/4 cup olive oil
1 (6 to 8-ounce)medium Idaho potato
1 (6 to 8-ounce) medium sweet potato, peeled
1 teaspoon kosher salt
1 teaspoon finely chopped rosemary
1 teaspoon very finely grated lemon zest
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cinnamon
1 teaspoon very finely grated orange zest
1 teaspoon sugar
1/8 teaspoon grated nutmeg
1/8 teaspoon ground ginger
Creamy Oven-Cooked Bacon Dip (see text box below)

Preheat the oven to 400°F. Using a pastry brush, lightly grease 2 large baking sheets with 1 teaspoon of oil each and set aside.

Using a mandoline slicer, or heavy, sharp knife, cut the potatoes and sweet potatoes as thinly as possible. On 1 baking sheet, arrange the cut potatoes in 1 layer. On the second sheet, arrange the cut sweet potatoes in 1 layer. With a pastry brush, lightly coat the top side of both potatoes with the olive oil. Bake until golden and crisp, rotating the pans halfway through the cooking time, about 10 minutes. Remove from the oven.

While the potatoes are cooking, In a small bowl, combine the salt, rosemary, lemon zest, and black pepper.

In another bowl, combine the cinnamon, orange zest, sugar, nutmeg, and ginger.

Remove the potatoes from the oven and transfer to paper towels. While still warm, sprinkle the potatoes with the lemon salt mixture, and the sweet potatoes with the cinnamon mixture. Serve warm or at room temperature with the Creamy Oven Cooked Bacon Dip. Yield: about 4 to 6 servings. Source: Emerils.com.

Parmesan-Roasted Potatoes

Per Serving: Calories: 417; Protein: 13 g; Carbs: 57 g; Total Fat: 16 g; Saturated: 4 g; MonoUn: 10 g; PolyUn: 1 g; Cholesterol: 10 mg; Sodium: 802 mg; Dietary Fiber: 6 g. Serves 4. Source: Williams-Sonoma Guide to Good Cooking, © 1996.

Perfect Corn on the Cob

Corn on the cob is the quintessential summertime treat—white, yellow, and bicolored corn picked fresh and then steamed, boiled, or grilled is a mouthwatering addition to any Independence Day feast. Up the ante a bit with a selection of compound butters that will give this corn a tasty new twist. Because you’ll be grilling the main course, I think boiling the corn indoors is a great option, giving the grill master room to work. You will need two large pots of boiling water on the stovetop, and you can keep the corn in the hot water for up to 30 minutes before serving.

8 quarts water
1/4 cup sugar
16 ears corn, husks and silks removed and ends trimmed if necessary Compound butter of your choice

Divide the water and sugar between two large stockpots. Add 8 ears corn to each pot and bring the water to a boil. Once the corn has come to a boil, turn off the heat and allow the corn to sit in the water for 10 minutes.

Diva-Do-Ahead: The corn can sit in the water for 30 minutes total before serving. Remove from the water and serve hot with your choice of compound butter. Serves 8 to 10. Source: Happy Holidays From the Diva of Do-Ahead by Diane Phillips, 2006. Page 187.

Potatoes Fried with Garlic and Sage

Vipore was one of cookbook author Michele Scicolone’s favorite restaurants in the Lucca area. Sadly, it is closed now, but whenever she makes these delicious potatoes, she thinks of the restaurant and its wonderful rustic cooking. A garden planted with all kinds of herbs sloped away from the rear of the dining room, and the cooks used them to their best advantage.

2 lb. new potatoes, unpeeled, cut into 1-inch pieces
1/2 cup olive oil
4 large garlic cloves, lightly crushed
12 fresh sage leaves
1 Tbs. chopped fresh thyme
Salt and freshly ground pepper, to taste

Dry the potatoes with paper towels to remove any moisture.

In a large fry pan over medium heat, warm the olive oil. Add the potatoes and cook, stirring frequently, until they begin to brown, about 10 minutes. Add the garlic, sage, thyme, salt and pepper. Reduce the heat to low, cover and cook, stirring occasionally, until the potatoes are golden brown and tender when pierced with a fork, about 15 minutes more.

Using a slotted spoon, transfer the potatoes to a warmed serving dish. Serve hot. Serves 4. Adapted from Williams-Sonoma Savoring Series, Savoring Italy, by Michele Scicolone (Time-Life Books, 1999).

Potato-Onion Tian

Level: Easy | Total: 1 hr 50 min | Active: 25 min | Yield: 6 servings

6 tablespoons extra-virgin olive oil, plus more for the dish
2 pounds Yukon Gold potatoes (4 to 5), thinly sliced
2 teaspoons fresh thyme
Kosher salt and freshly ground pepper
1 sweet onion, sliced into 1/8- to 1/4-inch-thick rounds
1 leek (white and light green parts only), sliced into 1/8- to 1/4-inch-thick rounds

Preheat the oven to 425°F. Brush a 3-quart oval baking dish with olive oil. Toss the potatoes with 1 tablespoon olive oil, the thyme, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. In a separate bowl, toss the onion and leek slices, keeping them intact, with 1 tablespoon olive oil and a big pinch each of salt and pepper.

Arrange the potatoes, onion and leek in overlapping layers in the prepared dish. Drizzle with the remaining 1/4 cup olive oil and season with 1/2 teaspoon salt. Cover with foil and bake until the vegetables are very tender, about 45 minutes. Uncover and bake until the potatoes are lightly browned and crisp around the edges, 30 to 40 more minutes. Let stand about 10 minutes before serving.

Source: Food Network Magazine, April 2020

Red Potatoes Roasted with Onions, Thyme & Sherry Vinegar

2 small red onions
2 lb. very small red potatoes (about 20), scrubbed and cut in half
3 Tbs. olive oil
3 Tbs. sherry vinegar
Kosher salt and freshly ground pepper
3 Tbs. fresh thyme leaves (from about 1 bunch)

Position a rack in the center of the oven. Heat the oven to 425°F. Trim the root ends of the onions, leaving enough of the core intact to hold the onion wedges together. Trim the other end of the onions and cut the onions in half vertically. Cut each half into four wedges, about 1 inch wide.

In a medium bowl, combine the onions, potatoes, olive oil, and sherry vinegar and season with salt and pepper. Toss to coat well. Spread the vegetables and any liquid in the bowl on a large heavy-duty rimmed baking sheet in a single layer, making sure that the potatoes are all cut side down. Roast until the cut sides of the potatoes are crusty and golden brown, about 35 minutes. Turn the potatoes and onions using a metal spatula. Sprinkle the thyme leaves over the potatoes and return the pan to the oven and roast until the potatoes are very tender and the onions are very brown, about another 5 minutes. Taste and season with more salt if needed. Serves six.. Source: Fine Cooking #70, pp. 53

Roasted Corn and Edamame Salad

2 ears fresh corn, unhusked, or 1-1/4 cups cooked corn kernels
1/2 cup shelled edamame
1/4 cup chopped red onion
1/4 cup small-diced red bell pepper
1 tablespoon finely chopped fresh cilantro
1 tablespoon light mayonnaise
1 tablespoon lemon juice
1-1/2 teaspoons finely chopped or grated ginger
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper

Soak fresh corn in cold water about 30 minutes. Heat grill on high. Grill corn in husk, 10 to 15 minutes, turning once. Let cool. Remove husks. Cut corn from cob into a bowl; combine with remaining ingredients. Cover and chill in refrigerator until ready to serve. Makes 4 Servings. SELF, May 2007.

Roasted Red Potatoes

Tiny new potatoes roasted at a high temperature become caramelized on the outside and sweet on the inside. You can roast these potatoes the day before and then reheat them in a hot skillet on the stovetop or in the oven. I found that refrigerating the coated potatoes before baking resulted in a crisper crust than when I roasted them immediately after coating. Vary the herbs to suit your preferences; here I suggest thyme to complement the flavor in the egg strudels, but oregano, marjoram, and rosemary are also great choices. Leftovers make terrific potato salad and frittatas, or you can add them to soups.

3 pounds red or white potatoes, left whole if small (1 inch), halved or quartered if larger
1/3 cup olive oil
2 teaspoons chopped fresh thyme, plus sprigs for garnish
2 teaspoons salt
1-1/2 teaspoons freshly ground black pepper
Coarse salt for garnish

Place the potatoes, oil, thyme, salt, and pepper in a large mixing bowl and toss with your hands to coat the potatoes. Cover with plastic wrap and refrigerate for at least 3 hours. Diva Do-Ahead: At this point, you can refrigerate for up to 24 hours.
Preheat the oven to 400°F. Line a baking sheet with aluminum foil or a silicone baking liner.
Transfer the potatoes to the baking sheet and bake for 45 to 55 minutes, turning them every 15 minutes or so, until they are tender, brown, and crispy. Remove from the oven. Diva Do-Ahead: At this point, you can let the potatoes cool, then transfer to an ovenproof serving bowl, cover, and refrigerate for up to 24 hours. Reheat, covered with foil, for 10 minutes at 350°F, then uncover and heat another 5 minutes. Or reheat thoroughly in a large skillet. Serve warm or at room temperature, garnished with thyme sprigs and a sprinkle of coarse salt. Serves 12. Source: Happy Holidays From the Diva of Do-Ahead by Diane Phillips, 2006. Page 60.

Salad of New Potatoes and Roasted Walnuts with Warm Bacon Vinaigrette

1-1/4 pounds new red potatoes (about 10 small), scrubbed
3 teaspoons salt
1/2 pound bacon, chopped
2 cups chopped yellow onions
3/4 teaspoon freshly ground black pepper
1 cup walnut pieces
2 teaspoons chopped garlic
1/4 cup balsamic vinegar
1/2 cup walnut oil
One 10-ounce bag fresh spinach, thoroughly washed and trimmed of tough stems
1/4 pound Maytag blue cheese, crumbled (substitute goat’s cheese)

Put new potatoes in a large saucepan and add enough water to cover them. Add 1 teaspoon of the salt and bring to a boil. Let the potatoes boil until they are fork tender, about 10 minutes. Drain. Quarter the potatoes and put them in salad bowl. Set aside. Cook the bacon in a large sauté pan over medium-high heat until slightly crisp, about 10 minutes. Add the onions, another teaspoon of salt, and 1/4 teaspoon of the pepper. Cook, stirring until the onions are wilted and lightly golden, about 5 minutes, stirring often.

Remove from the heat. Add the garlic and stir the mixture for about 30 seconds. Add the vinegar and the oil and mix well.

Add 1/2 cup of the dressing mixture and 1/2 teaspoon of the salt to the potatoes and gently toss to coat evenly. Transfer the potatoes to another bowl and set aside. To the salad bowl, add the spinach, the remaining 1-1/2 cups of the dressing, and the remaining 1/2 teaspoon salt and pepper. Toss to coat the leaves evenly.

Divide the spinach into ten equal portions and mound in the center of each plate. Sprinkle each with equal portions of the cheese. Arrange four potato quarters around each mound. Serve immediately. Yield: 10 servings. Source: Emerils.com.

Sautéed Butternut Squash with Lime-Coconut Sauce

This has everything a memorable side dish needs—complexity, intense flavor, and rich color. For a change of flavor and texture, try adding more tender vegetables, such as baby bok choy, toward the end of the cooking time.

2 tablespoons vegetable oil
1 large butternut squash, peeled and cut into large dice
2 cloves garlic, chopped
2 teaspoons peeled, chopped fresh ginger
1/2 cup dry white wine
1/4 cup honey
1/2 cup roasted vegetable stock
2 (12-ounce) cans coconut milk
Grated zest and juice of 1 lime
1 teaspoon curry powder, toasted
1 tablespoon chopped fresh basil
2 teaspoons chile sauce
Soy sauce
1/2 cup toasted fresh coconut, for garnish
1/2 cup fried shallots, for garnish

Heat the oil in a very large sauté pan over high heat until smoking hot. Add the squash and sear, without stirring, for 3 to 4 minutes. Toss and sear, without stirring, 3 to 4 minutes longer. Add the garlic and ginger, and sauté for 1 minute. Add the wine and honey and cook until reduced by one-half, about 4 minutes. Add the stock and coconut milk, lower the heat to medium, and simmer just until the squash is tender, about 10 minutes. Stir in the lime zest and juice, curry powder, basil, and chile sauce. Season with soy sauce to taste. Serve warm, sprinkled with toasted coconut and fried shallots. Serves 4. Source: Caprial Cooks for Friends, by Caprial Pence.

Sautéed Potatoes with Apple and Mint

Salt to taste, plus 1 teaspoon salt
2 pounds white potatoes, peeled
4 tablespoons unsalted butter
3 tablespoons vegetable oil
6 green onions, including greens, finely chopped
1 small tart green apple such as pippin or Granny Smith, peeled, cored, and cut into 1-inch pieces
1/4 teaspoon freshly ground pepper
2 tablespoons finely chopped fresh mint, plus whole leaves for garnish

Per Serving: Calories: 349; Protein: 4 g; Carbs: 36 g; Total Fat: 22 g; Saturated: 9 g; MonoUn: 6 g; PolyUn: 7 g; Cholesterol: 31 mg; Sodium: 566 mg; Dietary Fiber: 4 g. Serves 4. Source: Williams-Sonoma Guide to Good Cooking, © 1996.

Southwestern Mashed Potatoes

Make these for a crowd. Even people who say they hate cilantro will love this dish. Try adding some chopped chipotles in adobo sauce if you have them handy.

3 pounds Yukon Gold potatoes, peeled and roughly chopped
1 cup shredded Cheddar cheese
1/2 cup sour cream
1/2 cup chopped cooked bacon
1/2 cup finely chopped green onion
1/3 cup finely chopped cilantro
Salt and freshly
ground black pepper

Put the potatoes in a large stockpot and add enough water to cover. Cook about 15 minutes or until the potatoes are tender when pierced with a fork.

Drain the potatoes and return them to the hot pan, allowing any water left to evaporate.

Mash the potatoes by hand or with an electric mixer, adding the cheese, sour cream, bacon, green onion, and cilantro. Season to taste with salt and pepper and serve immediately. Serves 12. Source: Cilantro Secrets by Gwyneth Doland, page 76.

Warm Goat Cheese and Potato Salad

4 large Yukon gold or red potatoes
Vegetable or corn oil
1 teaspoon salt, divided
1 teaspoon cracked pepper, divided
1 cup balsamic vinegar
8 bacon slices
1 1/2 tablespoons balsamic vinegar
1/2 pound torn frisée or gourmet salad greens
1 tablespoon chopped fresh parsley
1 tablespoon chopped chives
1 tablespoon chopped fresh thyme
Warm Goat Cheese Fondue
1 Granny Smith apple, cut into thin wedges
Parsley Oil
Chili Oil

Cut potatoes into rectangular blocks; dice trimmings.

Pour oil to a depth of 3 inches into a Dutch oven; heat to 375°F. Fry diced potato in oil 2 minutes or until golden. Drain and set aside. Fry potato blocks 6 minutes or until golden. Drain and place in a shallow baking pan.

Bake at 375°F for 10 minutes or until tender.

Sprinkle diced potatoes and potato blocks with 1/2 teaspoon salt and 1/2 teaspoon pepper; cool.

Boil 1 cup balsamic vinegar in a heavy nonstick skillet until reduced to 1/2 cup; set aside.

Cook bacon in skillet until crisp; remove bacon, reserving 1 1/2 tablespoons drippings in skillet. Crumble bacon, and set aside.

Add remaining 1/2 teaspoon salt, 1/2 teaspoon pepper, and 1 1/2 tablespoons balsamic vinegar to reserved drippings, stirring balsamic dressing well.

Combine diced potato, bacon, frisee, and next 3 ingredients in a large salad bowl; drizzle with balsamic dressing, and toss gently. Arrange salad evenly on individual salad plates; stand potato blocks upright in center. Cut a slit in top of each potato block; insert 3 or 4 apple wedges in each slit. Spoon Warm Goat Cheese Fondue onto plates; spoon over potato, if desired. Drizzle plates with reduced balsamic vinegar, Parsley Oil, and Chili Oil. Serve immediately. Yield: 4 servings.

Warm Goat Cheese Fondue

2 tablespoons minced shallots
1 tablespoon corn oil
2 tablespoons chopped fresh thyme
3/4 cup whipping cream
1 (5.3-ounce) package goat cheese, crumbled
1/2 teaspoon salt
1/2 teaspoon cracked pepper

Sauté shallots in oil in a large nonstick skillet until tender; stir in thyme and whipping cream. Bring to a boil, stirring constantly; remove from heat. Whisk in goat cheese, salt, and pepper until smooth. Yield: about 1 1/2 cups. Source: Southern Living, October 1996.

Parsley Oil
1 bunch Italian parsley,chopped
1/2 cup corn oil

Process chopped parsley and oil in a blender until combined; pour through a wire-mesh strainer into a small bowl, discarding parsley. Yield: 1/4 cup.

Chili Oil
1 tablespoon chili powder
1/2 cup corn oil

Cook chili powder in a nonstick skillet over high heat, stirring constantly, 1 minute; remove from heat. Stir in oil; let stand 30 minutes. Pour through a fine-mesh strainer into a small bowl, discarding chili powder. Yield: 1/2 cup.

Yukon Gold Mashed Potatoes with Roasted Garlic and Buttermilk

Roasted garlic, tangy buttermilk, and chicken stock pack a lot of flavor into these low-fat mashed potatoes. Prep and Cook Time: 1 1/4 hours. Notes: Chicken demi-glace—a deep brown, glaze-like, intensely flavored reduction of chicken stock—can be found at specialty markets. You can make your own by cooking 4 cups reduced-sodium chicken broth over medium-high heat until reduced to 1/2 cup. You can keep the demi-glace, covered and chilled, for up to 1 week, or frozen for up to 2 months.

2 heads garlic
1 teaspoon olive oil
5 pounds Yukon Gold potatoes
About 1 tbsp. salt
1 cup low-fat buttermilk
1/4 cup chicken demi-glace (see Notes)
Freshly ground black pepper

Preheat oven to 375°F. Separate garlic into cloves and peel. Put cloves on an 8- by 12-in. piece of aluminum foil and drizzle with olive oil. Fold foil over garlic and crimp edges to seal. Bake until garlic is soft and starting to brown, about 30 minutes. Set aside.
Put potatoes in a large pot and cover with cold water. Bring to a boil and add 1 tbsp. salt. Cook until potatoes are tender when pierced with a fork, about 20 minutes. Drain well.
Meanwhile, in a large bowl, mash roasted garlic with buttermilk and demi-glace. Set aside.
Put unpeeled potatoes through a ricer into bowl of garlic and buttermilk (discard peels left behind in ricer). Or, as soon as they’re cool enough to touch, peel potatoes, put them in bowl with garlic and buttermilk, and mash with a potato masher, a large fork, a wooden spoon, or an electric mixer. (If using a mixer, be careful not to beat them too much or they will become gluey.) Stir in salt and pepper to taste. Serve warm. Makes 12 servings. Source: Sunset, November 2007. Note: Nutritional analysis is per 1-cup serving. Calories: 165 (3% from fat); Protein: 5.6g; Fat: 0.6g (sat 0.2); Carbohydrate: 34g; Fiber: 2.2g; Sodium: 516mg; Cholesterol: 0.8mg.

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