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I'm invited to a Thanksgiving side dish party. What would you bring?
- Thread starter traca
- Start date
Really delicious, and better made ahead > REC: Herb Roasted Cipollini Onions with Porcini
Herb Roasted Cipollini Onions with Porcini Mushrooms
This dish can be made a day ahead of time and then reheated.
Yield
Serves 8
Ingredients
1 1/2 pounds cipollini onions, or pearl onions
2 tablespoons unsalted butter, melted
1 tablespoon fresh thyme leaves
1 tablespoon chopped fresh rosemary
1/2 teaspoon dried thyme
Salt and freshly ground black pepper
1 1/2 ounces dried porcini mushrooms
Directions
Heat oven to 350 degrees. Place onions in a large bowl, cover them with boiling water, and let stand for 10 minutes. Drain onions in a colander. When cool enough to handle, peel onions, and transfer them to another bowl.
Add butter, fresh thyme, 2 teaspoons rosemary, and dried thyme to onions, and toss well. Season with salt and pepper.
Transfer onions to a large, shallow roasting pan, and arrange in a single layer. Roast onions, stirring occasionally, until they begin to soften and turn brown, about 1 hour. Remove from oven.
Meanwhile, soak mushrooms in 2 1/2 cups very hot water for 30 minutes. Lift mushrooms out of soaking liquid with a slotted spoon, and strain mushroom liquid through a sieve lined with several layers of cheesecloth (to remove grit from liquid). Chop strained mushrooms coarsely. Add strained liquid and chopped mushrooms to roasting pan with onions, and stir to combine.
Return pan to oven, and continue cooking, stirring occasionally, until liquid is reduced by three-quarters and onions are soft and brown, about 1 hour. Adjust seasoning; just before serving, sprinkle with remaining teaspoon rosemary.
http://www.marthastewart.com/258177/herb-roasted-cipollini-onions-with-porci
Herb Roasted Cipollini Onions with Porcini Mushrooms
This dish can be made a day ahead of time and then reheated.
Yield
Serves 8
Ingredients
1 1/2 pounds cipollini onions, or pearl onions
2 tablespoons unsalted butter, melted
1 tablespoon fresh thyme leaves
1 tablespoon chopped fresh rosemary
1/2 teaspoon dried thyme
Salt and freshly ground black pepper
1 1/2 ounces dried porcini mushrooms
Directions
Heat oven to 350 degrees. Place onions in a large bowl, cover them with boiling water, and let stand for 10 minutes. Drain onions in a colander. When cool enough to handle, peel onions, and transfer them to another bowl.
Add butter, fresh thyme, 2 teaspoons rosemary, and dried thyme to onions, and toss well. Season with salt and pepper.
Transfer onions to a large, shallow roasting pan, and arrange in a single layer. Roast onions, stirring occasionally, until they begin to soften and turn brown, about 1 hour. Remove from oven.
Meanwhile, soak mushrooms in 2 1/2 cups very hot water for 30 minutes. Lift mushrooms out of soaking liquid with a slotted spoon, and strain mushroom liquid through a sieve lined with several layers of cheesecloth (to remove grit from liquid). Chop strained mushrooms coarsely. Add strained liquid and chopped mushrooms to roasting pan with onions, and stir to combine.
Return pan to oven, and continue cooking, stirring occasionally, until liquid is reduced by three-quarters and onions are soft and brown, about 1 hour. Adjust seasoning; just before serving, sprinkle with remaining teaspoon rosemary.
http://www.marthastewart.com/258177/herb-roasted-cipollini-onions-with-porci
Ooh! That looks good. A similar favorite: Carrots with Shallots, Sage, and Thyme
I've made this at least 3 times recently.
http://www.epicurious.com/recipes/food/views/Carrots-with-Shallots-Sage-and-Thyme-356039
I've made this at least 3 times recently.
http://www.epicurious.com/recipes/food/views/Carrots-with-Shallots-Sage-and-Thyme-356039
steve2-in-la
Well-known member
Plan B . . . Bacon Wrapped Matzoh Balls (legit recipe, I kid you not.) A great conversation starter.
Ilan Hall, one of the Top Chef winners, has a restaurant in LA called The Gorbals. There, one of his most popular starters/sides is Bacon Wrapped Matzoh Balls. Here then, the recipe:
Bacon Wrapped Matzoh Balls
5 cups matzah meal
1½ tablespoons baking powder
18 large eggs
¾ cup rendered lard or bacon fat
¾ cup FIJI Water
Salt
Strips of bacon
Kewpie mayonnaise or horseradish sauce, for serving
Preheat the oven to 400°. In a large bowl, combine the matzoh meal with the baking powder. In a food processor, beat the eggs. While the eggs are beating, slowly pour in the lard and FIJI Water. Using a large whisk, incorporate the wet ingredients into the bowl of dry ingredients and mix well to avoid lumps. Let chill in a refrigerator for 1 hour.
Prepare a large pot of well-salted boiling FIJI Water. With moistened hands, roll out cherry-size balls of matzoh and immediately place into the pot. Let simmer for about 30 minutes, until they have doubled in size. Remove and let cool.
Once cool to the touch, wrap each ball in half a slice of thin bacon. Place the balls, seam side down, on a rimmed baking sheet and bake for about 20 minutes, until the bacon is crispy. Serve with kewpie mayonnaise or horseradish sauce.
Ilan Hall, one of the Top Chef winners, has a restaurant in LA called The Gorbals. There, one of his most popular starters/sides is Bacon Wrapped Matzoh Balls. Here then, the recipe:
Bacon Wrapped Matzoh Balls
5 cups matzah meal
1½ tablespoons baking powder
18 large eggs
¾ cup rendered lard or bacon fat
¾ cup FIJI Water
Salt
Strips of bacon
Kewpie mayonnaise or horseradish sauce, for serving
Preheat the oven to 400°. In a large bowl, combine the matzoh meal with the baking powder. In a food processor, beat the eggs. While the eggs are beating, slowly pour in the lard and FIJI Water. Using a large whisk, incorporate the wet ingredients into the bowl of dry ingredients and mix well to avoid lumps. Let chill in a refrigerator for 1 hour.
Prepare a large pot of well-salted boiling FIJI Water. With moistened hands, roll out cherry-size balls of matzoh and immediately place into the pot. Let simmer for about 30 minutes, until they have doubled in size. Remove and let cool.
Once cool to the touch, wrap each ball in half a slice of thin bacon. Place the balls, seam side down, on a rimmed baking sheet and bake for about 20 minutes, until the bacon is crispy. Serve with kewpie mayonnaise or horseradish sauce.
REC: Brown Braised Onions
I grew up with creamed onions on the Thanksgiving table. I do like them, however, my MIL introduced me to these onions, ala Julia Child. I have converted my entire family to wanting them for T-Day and oany other big family dinner.
* Exported from MasterCook *
Brown Braised Onions
Recipe By :Julia Child
Serving Size : 8 Preparation Time :1:30
Categories : Side Dishes Tried & True
Vegetables
Amount Measure Ingredient -- Preparation Method
4 Pounds Small Onions, Either White Or Yellow -- peeled
1 Tablespoon Olive Oil
1 Tablespoon Butter
1/2 Cup Dry Red Wine
1 Bay Leaf
1/2 Teaspoon Dried Thyme
1 Sprig Fresh Parsley
6 Whole Black Peppercorns
Cut a cross in the root end of each peeled onion, about 1/8" deep. This will help keep the onions together when they are cooked.
Heat a large skillet, big enough to hold the onions in one layer, over medium-high heat, add the oil and butter. When the butter is foamy, add the onions and roll them around in the skillet to coat with the oil mixture. Brown as evenly as possible, turning or rolling the onions around in the pan. This will take 10 to 12 minutes.
Put the seasonings into a bouquet garni bag, or tie in a piece of cheesecloth. Add this sack to the skillet, along with the wine. Add salt to taste. Cover the skillet and reduce the heat to low. Simmer for 40 to 50 minutes, until the onions are tender, and the liquid is reduced to a sauce.
Taste for seasoning, and add more salt or pepper if needed. Remove the bouquet garni and serve.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 41 Calories; 3g Fat (86.7% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 4mg Cholesterol; 28mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1/2 Fat.
NOTES : These can be made a day or two ahead, covered and refrigerated. Reheat over low heat, or in a 350 degree oven for approximately 15 minutes.
I use boiling onions for this recipe.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
I grew up with creamed onions on the Thanksgiving table. I do like them, however, my MIL introduced me to these onions, ala Julia Child. I have converted my entire family to wanting them for T-Day and oany other big family dinner.
* Exported from MasterCook *
Brown Braised Onions
Recipe By :Julia Child
Serving Size : 8 Preparation Time :1:30
Categories : Side Dishes Tried & True
Vegetables
Amount Measure Ingredient -- Preparation Method
4 Pounds Small Onions, Either White Or Yellow -- peeled
1 Tablespoon Olive Oil
1 Tablespoon Butter
1/2 Cup Dry Red Wine
1 Bay Leaf
1/2 Teaspoon Dried Thyme
1 Sprig Fresh Parsley
6 Whole Black Peppercorns
Cut a cross in the root end of each peeled onion, about 1/8" deep. This will help keep the onions together when they are cooked.
Heat a large skillet, big enough to hold the onions in one layer, over medium-high heat, add the oil and butter. When the butter is foamy, add the onions and roll them around in the skillet to coat with the oil mixture. Brown as evenly as possible, turning or rolling the onions around in the pan. This will take 10 to 12 minutes.
Put the seasonings into a bouquet garni bag, or tie in a piece of cheesecloth. Add this sack to the skillet, along with the wine. Add salt to taste. Cover the skillet and reduce the heat to low. Simmer for 40 to 50 minutes, until the onions are tender, and the liquid is reduced to a sauce.
Taste for seasoning, and add more salt or pepper if needed. Remove the bouquet garni and serve.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 41 Calories; 3g Fat (86.7% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 4mg Cholesterol; 28mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1/2 Fat.
NOTES : These can be made a day or two ahead, covered and refrigerated. Reheat over low heat, or in a 350 degree oven for approximately 15 minutes.
I use boiling onions for this recipe.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
I haven't made this one, but I can highly recommend the chjffonade...
of Brussels sprouts as a basic method to cook them. I don't even remember where I saw this, but if you make a chiffonade and just sautee in olive oil, then add lemon zest, juice and salt pepper, WOW!
amazing dish for a veggie that is hated by many, my hubby included... smileys/smile.gif
of Brussels sprouts as a basic method to cook them. I don't even remember where I saw this, but if you make a chiffonade and just sautee in olive oil, then add lemon zest, juice and salt pepper, WOW!
amazing dish for a veggie that is hated by many, my hubby included... smileys/smile.gif
florisandy
Well-known member
By any other name, it is and it's already in T&T! I had it at my girlfriend's and Ang
posted it. It IS excellent!
Chiffonade/Shredded... same thing. I believe my girlfriend got the recipe from Cooking Light.
http://www.eat.at/swap/forum20/38_Shredded_Brussels_Sprouts_with_Bacon_and_Hazelnuts_Sandy/PA
posted it. It IS excellent!
Chiffonade/Shredded... same thing. I believe my girlfriend got the recipe from Cooking Light.
http://www.eat.at/swap/forum20/38_Shredded_Brussels_Sprouts_with_Bacon_and_Hazelnuts_Sandy/PA
florisandy
Well-known member
Here it is from Cooking Light
http://www.myrecipes.com/recipe/shredded-brussels-sprouts-with-bacon-hazelnuts-10000000780349/
http://www.myrecipes.com/recipe/shredded-brussels-sprouts-with-bacon-hazelnuts-10000000780349/
REC: Cranberry Sauce with Port and Dried Figs--Or Richards Cranberry sauce-easy to carry
http://www.epicurious.com/recipes/food/views/Cranberry-Sauce-with-Port-and-Dried-Figs-105836
http://www.epicurious.com/recipes/food/views/Cranberry-Sauce-with-Port-and-Dried-Figs-105836
Good idea! Celery Root and Squash Gratin with Walnut-Thyme Streusel
http://www.chow.com/recipes/11149-celery-root-and-squash-gratin-with-walnut-thyme-streusel
http://www.chow.com/recipes/11149-celery-root-and-squash-gratin-with-walnut-thyme-streusel
Kale & Brussels Sprout Salad
This is similar to the Kale Caesar Salad I've been eating like crazy. Small twist...adding the Brussels sprouts and almonds.
http://www.epicurious.com/recipes/food/views/Kale-Brussels-Sprout-Salad-368295
This is similar to the Kale Caesar Salad I've been eating like crazy. Small twist...adding the Brussels sprouts and almonds.
http://www.epicurious.com/recipes/food/views/Kale-Brussels-Sprout-Salad-368295
Creamy Mustard Greens with Fried Shallots
http://www.foodandwine.com/recipes/creamy-mustard-greens-with-fried-shallots
http://www.foodandwine.com/recipes/creamy-mustard-greens-with-fried-shallots
Serrano Ham and Poblano Corn Pudding
http://www.epicurious.com/recipes/food/views/Serrano-Ham-and-Poblano-Corn-Pudding-233408
http://www.epicurious.com/recipes/food/views/Serrano-Ham-and-Poblano-Corn-Pudding-233408
Potato Gratin with Rosemary Crust - a showstopper
http://www.myrecipes.com/recipe/potato-gratin-rosemary-crust-50400000108677/
http://www.myrecipes.com/recipe/potato-gratin-rosemary-crust-50400000108677/
Paula Wolfert's Beet Salad with Cinnamon
I've had this dish and it's wonderful. The cinnamon adds a bit of intrigue.
Beet Salad with Cinnamon
From Foods of Morocco by Paula Wolfert
1 pound beets (3-4)
2 tablespoons coarse salt
1 tablespoon sugar
Juice of 1 lemon, or to taste
1 tablespoon extra virgin olive oil
Large pinch of ground Ceylon cinnamon
1 tablespoon chopped flat-leaf parsley
Salt to taste
1. Rinse and thoroughly dry the beets, being careful not to break their skins. Cut off the tops, leaving about 1 1/2 inches.
2. Roast the beets in the oven, tightly wrap the beets with the salt in foil or parchment and set in a shallow baking dish. Bake at 325 degrees for 2 hours. To check for tenderness, open one end of the packet and test a beet with the tip of a knife to see if the flesh has softened. Let the beets cool.
3. Peel the beets, cut into bite-sized pieces, and put in a bowl. Combine the remaining ingredients, pour over the beets,, and let marinate for 1 hour before serving. Serve at room temperature.
I've had this dish and it's wonderful. The cinnamon adds a bit of intrigue.
Beet Salad with Cinnamon
From Foods of Morocco by Paula Wolfert
1 pound beets (3-4)
2 tablespoons coarse salt
1 tablespoon sugar
Juice of 1 lemon, or to taste
1 tablespoon extra virgin olive oil
Large pinch of ground Ceylon cinnamon
1 tablespoon chopped flat-leaf parsley
Salt to taste
1. Rinse and thoroughly dry the beets, being careful not to break their skins. Cut off the tops, leaving about 1 1/2 inches.
2. Roast the beets in the oven, tightly wrap the beets with the salt in foil or parchment and set in a shallow baking dish. Bake at 325 degrees for 2 hours. To check for tenderness, open one end of the packet and test a beet with the tip of a knife to see if the flesh has softened. Let the beets cool.
3. Peel the beets, cut into bite-sized pieces, and put in a bowl. Combine the remaining ingredients, pour over the beets,, and let marinate for 1 hour before serving. Serve at room temperature.