A little something on the side – four side dish recipes for your table

Thanksgiving is such a joyous holiday in my mind. It is about the bounty of the harvest, about people sharing what foods that represent their heritage and of course the turkey.  In recent cooking classes that I attended, each shared their recipe of a turkey roulade, one with a forcemeat stuffing and the other with a chestnut and bread stuffing. A whole turkey can be daunting to some. For me, I’ve given up on cooking a whole turkey and just do the turkey breast because my family members only eat the white meat. 

Tante Marie Cooking School has a video out about cooking a f**king turkey. Yes, they use that word and I have linked to it because it demystifies cooking turkey.  Do look for the link on this page for that video. If you are offended by the use of the word f**king, don’t watch it. 

For me it is about what is on the side and isn’t having something on the side a real treat.  Here are four recipes that can brighten your holiday table whether it is Thanksgiving, Christmas, Hanukkah or any joyous occasion where friends and family gather.    

Spinach & Wild Mushrooms (Serves 4 to 6 as a side dish)

Recipe supplied by and courtesy of John Johnson CEC CCE AAC-Executive Chef/Owner Personal Dinner Party Specialist-Baltimore, MD

Amount               Ingredient

2 Tbsp.                   butter

2 Tbsp.                  olive oil

3 oz.                        red onion, julienne

3 oz.                        fennel, sliced thin on a mandolin

4 oz.                        chanterelle mushrooms, sliced thin

2 oz                        shiitake mushrooms, stems removed, sliced thin

1 lb.                        baby spinach, that has been pre-washed and dry

1/3 cup                   white wine

to taste                    salt

to taste                  freshly cracked black pepper

Directions

1. Heat butter and olive oil in a large sauté pan. Add onions and fennel and cook for a couple of minutes.
2. Add both types of mushrooms and cook until just wilted.
3. Add spinach and stir mixture. Add wine and cover until spinach is wilted. Cook until most of the wine is absorbed
4. Season with salt and pepper.

White Bean Ragu (serves 4 to 6 as a side) – ideal with duck

fRecipe supplied by and courtesy of John Johnson CEC CCE AAC-Executive Chef/Owner Personal Dinner Party Specialist-Baltimore, MD

Amount               Ingredient

3 cups                   white beans, soaked overnight

3 qts.                     chicken stock/broth

2 each                   bay leaf

2 Tbsp.                  olive oil

6 oz.                       pancetta, small dice

6 oz.                       onion, small dice

2 Tbsp.                  garlic, chopped fine

1 cup                     tomatoes, seeded & chopped

1 pt.                       Swiss chard, chopped                                                   

2 Tbsp                   fresh sage, rough chop

to taste                   salt

to taste                   black pepper

Directions

1. Add beans to the stock. Bring to a boil; lower heat and simmer and cook until tender.
2. Heat olive oil in a sauté pan. Add the pancetta and cook until golden brown and most of the fat is rendered.
3. Add the onions and cook until translucent.
4. Add the garlic and tomatoes; mix well and simmer for 5 minutes. Add the Swiss chard and cook until wilted. Set aside
5. Once the beans are tender and the liquid is slightly reduced, remove the bay leaf and stir in the cooked vegetable mixture.
6. Add the sage, salt and pepper. Adjust seasonings as needed.

Note: As an option, you may puree ¼ of the finished beans separately and then mix it back into the finished whole bean ragu.

Cosmopolitan Cranberry Sauce (serves 4 to 6 as a side)

Recipe supplied and courtesy of Chefs Expressions Catering – Baltimore, MD

Amount                               Ingredient

1 (12-ounce) bag              fresh Cranberries, rinsed, drained, and picked through

1 cup                                     Sugar

1/3 cup                                 Vodka

3 tablespoons                    Orange-Flavored Liqueur, such as Grand Marnier or Triple Sec

Directions

In heavy medium saucepan over moderate heat, combine cranberries, sugar, and 1/2 cup water. Bring to boil, stirring often to dissolve sugar, then reduce heat to moderately low and simmer, stirring often, until thickened and reduced to about 3 cups, about 15 minutes.

Transfer to medium bowl and cool, stirring often, until tepid, about 30 minutes. Stir in vodka and liqueur. Transfer to serving bowl, cover, and refrigerate until chilled and set, at least 2 hours. (Sauce can be made up to 2 weeks ahead and refrigerated.) Serve chilled or at room temperature.

Celery Root and Fuji Apple Puree (serves 4)

Recipe supplied and courtesy of Chefs Expressions Catering – Baltimore, MD

Amount                               Ingredient

4 ounces                              Celery Root, peeled and diced

4 ounces                              Fuji Apples or Granny Smith, peeled and diced

3 ounces                              Butter

2 tablespoons                    Heavy Cream

To taste                                Salt and pepper

Directions

Boil diced celery root in salted water until tender, add diced Fuji apple for a minute to cook. Remove from liquid. Add butter, heavy cream and mash with potato masher until smooth. Season with salt and pepper.