SIDE DISHES

Colcannon
Baguette (French Bread)
Black Bean Hummus
Italian Pickled Vegetables (Giardiniera)
Butternut Squash Casserole
Beer Battered Fried Kale
Haricots Verts with Tomatoes & Herbs
Broccoli in Sesame Sauce
Vine–Ripened Tomatoes, Mozzarella, Fresh Basil & Smoked Salt
Honeyed Carrots
Fresh Cole-Slaw
Cuban-Style Black Beans
Cornbread
Barley Mushroom Risotto
Grilled Endive
Kale with Sautéed Apple and Onion
Herbed Corn and Zucchini Succotash
Rhubarb Chutney
Spinach Sauté with Brown Butter & Garlic
Jeweled Rice with Pistachios & Apricots
Roasted Beets with Balsamic Vinegar and Marjoram
Steamed Jasmine Rice
Sauteed Sugar Snap Peas
Roasted Garlic Mashed Potatoes
Warm Napa Cabbage Salad
Butternut Squash Casserole
Cape Cod Cranberry Cornbread

Colcannon

Serves 10 - 12

Ingredients

Method:

1. Peel and ¼ the potatoes. Add to a large pot, cover with cold water, salt and bring to a boil. Boil for about 30 minutes or until fork tender.
2. Next, cut bacon in to small 1/8" strips and sauté over medium heat. Just before they become crispy, add the ¼" sliced/shredded kale and sauté until wilted.
3. While kale and bacon are cooking, mash the potatoes with the butter and add 1 teaspoon of white pepper. Add a pinch of salt and white pepper to the kale and fold the kale, bacon, and drippings into the mashed potatoes.

back to top

Baguette (French Bread)

Yields four 12–13 ounce loaves

Ingredients

Method:

1. Preheat oven to 500°F.
2. Stir the yeast into the warm water and let proof until foamy, about 5–10 minutes.
3. Mix together the flour and the salt.
4. Add the proofed yeast and water to the flour mixture. Mix with a spoon or spatula.
5. When mixing with a spoon is no longer effective, turn the dough onto a lightly floured surface and start kneading. Add only as much flour to the surface as needed. Don't add too much or the texture will become dense. Knead the dough for 5–10 minutes until it is smooth and elastic.
6. Place dough in a lightly oiled bowl and cover with plastic wrap. Let rise at room temperature until doubled in bulk.
7. Punch down the dough. Scale it into four 12.5 ounce portions. Reserve the rest of the dough as pre-ferment for the next time you make baguettes. It can be frozen.
8. Do an initial shaping—2 letter folds—as demonstrated in class. Let dough rest for 15–20 minutes while you prepare the bread peels or sheet pans.
9. Do the final shaping as demonstrated.
10. Cover with plastic wrap and let rise at room temperature until a light finger poke in the dough almost disappears. The dough should be noticeably increased but not too "puffy." OR wrap completely and retard in the refrigerator overnight.
11. When the dough is proofed, slash the tops and put in the oven. IF it was refrigerated, bake directly from the refrigerator—don’t proof it more. Bake for about 20–25 minutes or until the internal temperature reaches 200°.
12. Remove from oven. Let cool completely before slicing.

back to top

Black Bean Hummus

Serves 8

Ingredients

Method:

1. Combine everything but the pitas in a food processor and puree until smooth. Season to taste.
2. Serve with toasted pitas.

back to top

Italian Pickled Vegetables (Giardiniera)

Yield = 7-8 pints

Ingredients

Method:

1. Wash and prepare vegetables.
2. Add all ingredients together in a large pot and slowly bring to a boil.
3. Drain vegetables, reserving liquid.
4. Pack vegetables into hot sterilized jars, leaving ½ inch headspace.
5. Bring liquid back to a boil.
6. Fill jars with liquid.
7. Boiling-water process jars for 10 minutes at 1,000 – 6,000 feet in altitude, 15 minutes at 6,000 feet or above.

back to top

Butternut Squash Casserole

Use local squash and apples, if possible

Ingredients

Method:

1. Cut butter into chunks and toss with all ingredients in a large bowl.
2. Spread mixture in an even layer in a casserole dish. Bake at 350 degrees for 45 min.–1 hour or until squash is fork-tender.)
3. Season with salt and pepper to taste.

back to top

Beer Battered Fried Kale

Serves 6

Ingredients

Method:

back to top

Haricots Verts with Tomatoes & Herbs

Serves 4

Ingredients

1 lb sautéed green beans
4 oz shallots or onion, minced
2 cloves garlic, crushed and minced
1 Tbs olive oil
1 tomato, peeled, seeded and chopped
2 Tbs fresh basil, cut into thin strips (chiffonade)
Salt and pepper to taste

Method:

1. Blanch green beans in salted boiling water for 3 minutes. Drain and rinse under icy water to stop the cooking process.
2. Heat oil in a large skillet or sauté pan and cook the shallots for a few minutes.
3. Add tomatoes, garlic and some of the basil. Season lightly with salt and pepper and cook until the tomato has softened.
4. Toss the green beans with the tomato mixture until just heated through.
5. Stir in the remainder of the basil. Season to taste with salt and pepper and serve.

back to top

Broccoli in Sesame Sauce

Serves 4

Ingredients

1 lb. broccoli
1 tablespoon oil
1 tablespoon vinegar
1 tablespoon soy sauce
4 teaspoon sugar
1 tablespoon toasted sesame seeds

Method:

1. Cook broccoli in boiling salted water 15 minutes or until tender. Drain.
2. Combine rest of ingredients in small saucepan and heat to boiling. Pour sauce over hot broccoli, turning to coat.

back to top

Vine–Ripened Tomatoes, Mozzarella, Fresh Basil & Smoked Salt

Serves 6

Ingredients

3 Roma tomatoes, sliced horizontally into ¼" slices
3 large balls mozzarella, sliced into ¼ slices (homemade preferred)
1 bunch fresh basil leaves
2 Tbs sherry vinegar
2 Tbs extra virgin olive oil
1 tsp (Danish) smoked salt
freshly ground black pepper

Method:

back to top

Honeyed Carrots

Ingredients

2 lbs carrots, cut into 2 – 3 inch sticks
1/3 cup honey
¼ cup butter, cut into pats
¼ cup dry sherry or apple juice
1 tsp rosemary, crushed
1 tsp thyme
¼ tsp salt

Method:

back to top

Fresh Cole-Slaw

Ingredients

3 lbs vegetables (2 heads of cabbage, 2 carrots, onion)
2 cups mayo
1 cup canned pineapple, drained
2 Tbs poppy seeds
1 tsp vinegar
¼ tsp dried mustard
Salt and pepper to taste

Method

1. Shred vegetables and combine with other ingredients.
2. Let sit in refrigerator to develop flavors.

back to top

Cuban-Style Black Beans

Serves 6-8

Ingredients

¼ cup olive oil
1 large onion, chopped
1 large green bell pepper, cut into ½-inch pieces
6 large garlic cloves, chopped
1 Tbs dried oregano
1–2 tsp dried cumin, to taste
3/16 oz cans black beans, rinsed, drained
¾ cup canned vegetable broth or water
1½ Tbs cider vinegar
1 tsp sugar (optional)

Method

1. Heat oil in heavy large saucepan over medium heat. Add onion, bell pepper, garlic, oregano, and cumin and sauté until vegetables begin to soften, about 5 minutes.
2. Add 1 cup of beans to pan. Using back of fork, mash beans coarsely. Add remaining beans, broth and vinegar and simmer until mixture thickens and flavors blend, stirring occasionally, about 15 minutes.
3. Mix in sugar, if desired. Season beans to taste with salt and pepper and serve.

back to top

Cornbread

Serves 6-8

Ingredients

4 Tbs. unsalted butter
1-1¼ cups buttermilk
1 ea. egg, beaten
½ tsp. vanilla extract
¾ cup fine, stone-ground cornmeal
1¼ cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
2 Tbs. sugar
¾ tsp. salt

Method

1. Preheat oven to 350°F.
2. Melt the butter in an 8” cast-iron skillet over high heat. Swirl the pan to coat the bottom and sides with butter. Pour the excess butter into a large mixing bowl and let cool. When cool, whisk in the buttermilk, egg and vanilla.
3. In another mixing bowl, combine the dry ingredients. Add the buttermilk mixture, stirring with a wooden spoon just to combine. Pour the batter into the prepared skillet.
4. Place the skillet in the oven and bake the corn bread until firm and golden brown, about 30 minutes. When done, an inserted wooden skewer will come out clean. Let the bread cool for 3 minutes, then invert onto a round platter.

back to top

Barley Mushroom Risotto

Serves 16

Ingredients

1 oz dried porcini mushrooms
6 oz. water, hot
2 oz. olive oil
1 ea. Yellow onion, small dice
½ lb. carrot, small dice
¼ lb. celery, small dice
2 ea garlic, clove, sliced
8 oz. barley
1 qt. vegetable stock, simmering
4 spring thyme
4 oz. pecorino romano cheese, grated (optional if vegan)
salt
pepper

Method

1. Soak the dried porcini in hot water for 30 minutes. Drain and squeeze out the mushroom, reserving and straining all the soaking liquid. Chop the mushrooms roughly.
2. Sweat the mirepoix in a rondeau until tender, add the garlic and cook until aromatic.
3. Add the barley and sauté for five minutes.
4. Add the mushroom liquid and let absorb, stirring occasionally. Season.
5. Continue to add liquid as per cooking risotto until the barley is almost done. Season.
6. Add the mushrooms and thyme and finish cooking the barley – it will be chewy but tender.
7. Remove the thyme stems, finish with the cheese and serve.

back to top

Grilled Endive

Serves 4

Ingredients

3 heads Belgian endive
2–3 Tbsp. canola oil
Salt and pepper
2 Tbsp. diced red pepper (fresh or roasted)

For dressing:
1 Tbsp. honey
1 shallot, minced
2 Tbsp. cider vinegar
1 Tbsp. white wine vinegar
2 Tbsp. buttermilk
Salt and pepper
½ cup canola oil

Method

1. Combine honey, shallot, vinegars and buttermilk. Season with salt and pepper.
2. Very slowly whisk in oil to emulsify, until all the oil has been added. Adjust seasoning.
3. Cut endive heads in half and brush flat side with oil, sprinkle with salt and pepper and grill.
4. Remove core from endive and cut halves in half again (now in quarters). Arrange 3 pieces on plate per person, drizzle with dressing and garnish with red pepper.

back to top

Kale with Sautéed Apple and Onion

Serves 2

Ingredients

1 Granny Smith apple
2 Tbs. olive oil
medium onion, cut into ¼-inch wedges
¼ tsp. curry powder
1 lb. kale, tough stems and ribs removed and leaves coarsely chopped
¼ cup water

Method

1. Peel, quarter, and core apple, then cut into ¼-inch-thick wedges.
2. Heat oil in a 5-quart pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden. Add apple and curry powder and sauté, stirring, until apple is almost tender, about 2 minutes.
3. Add kale and water and cook, covered, stirring occasionally, until kale is tender and most of liquid is evaporated, about 5 minutes.
4. Season to taste.

back to top

Herbed Corn and Zucchini Succotash

Serves 6 as a side dish

Ingredients

6 ears of corn
2 Tbsp. extra virgin olive oil
2 large cloves of garlic, minced
1 red pepper, diced
1 medium red or yellow onion, diced
1 medium zucchini, diced
2 Tbsp. cream (optional)
2 Tbsp. chopped fresh flat leaf parsley
2 Tbsp. chopped fresh basil or cilantro or mint
Kosher salt and fresh pepper to taste

Method

1. Using a knife remove the corn from the cob and set aside.
2. Heat oil in a large skillet over medium heat, add peppers and onions and saute for 3 minutes; add fresh corn and cook for an additional 3 to 5 minutes; add garlic and saute for 2 more minutes.
3. Add zucchini to the skillet and cook until vegetable begins to turn soft, about 2 to 3 minutes.
4. Add cream, herbs and heat through. Add salt and fresh ground pepper to taste.

back to top

Rhubarb Chutney

Ingredients

¾ cup sugar
1/3 cup cider vinegar
1 Tb. minced peeled fresh ginger
1 Tb. minced garlic
1 tsp. ground cumin
½ tsp. ground cinnamon
½ tsp. ground cloves
¼ tsp. dried crushed red pepper
4 cups fresh rhubarb (about 1½ lbs.) cut into ½ inch cubes
½ cup chopped red onion
1/3 cup dried tart cherries or golden raisins

Method

1. Combine first 8 ingredients in a large heavy pot with lid. Bring to a simmer over low heat, stirring until the sugar dissolves. Add rhubarb, onion and dried cherries or raisins. Increase the heat to medium-high and cook until rhubarb is tender and mixture is slightly thickened, about 5 minutes. Let mixture cool completely.
2. Can be refrigerated. Bring to room temperature before serving.

back to top

Spinach Sauté with Brown Butter & Garlic

Serves 4

Ingredients

2 Tbs. butter
4 cloves garlic, gently crushed and peeled
2 lg. bunches spinach, 16 oz., washed and stems trimmed
½ ea. lemon, halved
salt and pepper

Method

1. In a large sauté pan over medium heat, melt the butter with the garlic until the butter is golden brown and smells nutty. Make sure the garlic doesn't burn.
2. Raise the heat to high and add the spinach in batches. Flip and stir as needed until just barely wilted, about 1-2 minutes.
3. Take the pan off the heat and remove the garlic if desired.
4. Season with salt and pepper and a squeeze of lemon.
5. Toss and serve immediately.

back to top

Jeweled Rice with Pistachios & Apricots

This is a traditional Persian accompaniment to just about any chicken, lamb or fish main course. You can vary the dried fruit as desired. Fresh pomegranate seeds would be a wonderful garnish on top — about ¼ cup is sufficient.

Serves 8

Ingredients

2 cups Basmati, rinsed several times
3½ cups chicken stock
2 Tbs. olive oil
¼ cup dried cranberries
½ cup dried apricots
½ cup toasted pistachio pieces
½ cup toasted almond slivers
salt and pepper

Method

1. Combine rice, chicken stock and olive oil in a saucepan. Bring to a boil.
2. Decrease heat to low, cover and cook for about 20 minutes.
3. After 20 minutes, uncover and check rice — if water isn't absorbed, re-cover and cook until rice is ready. If no water remains and rice is still hard, add a little (¼ cup) boiling water.
4. When rice is tender, remove from heat.
5. Cover the dried cranberries with warm water and soak for 10 minutes or until they plump up. Drain the cranberries and discard water.
6. Combine the cranberries, apricots, pistachios and almonds in a large bowl.
7. Add the warm rice, salt and pepper. Mix well. Taste and adjust seasonings as needed.
8. Spoon the mixture onto a serving platter and mound it in the center like a pyramid. Serve.

back to top

Roasted Beets with Balsamic Vinegar and Marjoram

Ingredients

8 medium beets
3 Tbs. extra-virgin olive oil
¼ cup good quality balsamic vinegar
salt and freshly ground black pepper
1 Tbs. marjoram leaves, finely minced

Method

1. Preheat oven to 350°F.
2. Wash the beets well. Brush with 2 tablespoons of the oil and roast on a baking sheet for 45 minutes to 1-1/2 hours, or until you can pierce them easily with a knife. Remove from oven and let cool.
3. Peel, and cut into chunks then drizzle remaining olive oil and the balsamic vinegar over beets.
4. Garnish with marjoram and serve warm.

back to top

Steamed Jasmine Rice

Serves 4 to 6

Ingredients

1½ cup jasmine rice, rinsed
2¼ cup water
Pinch salt

Method

1. Place rinsed rice in bowl to rice cooker and add cold water. Press cook button, rice is done with button pops to keep warm. Appox. 20 minutes.
2. Let rice sit for 5 minutes and fluff with rubber spatular.

back to top

Sauteed Sugar Snap Peas

Serves 4 to 6

Ingredients

3 Tbs. canola oil
2 Tbs. ginger, chopped
1 lbs. sugar snap peas, washed and strings removed
1 orange, zest and juice
2 tsp. sesame seeds, toasted
kosher salt and pepper to taste

Method

1. Heat saute pan over high heat with canola oil. Add ginger, peas and zest and saute until sugar snaps are bright green, shaking the pan to prevent sticking and uneven cooking.
2. Add juice and reduce. Remove from heat and add sesame seeds and season with salt and pepper. Serve immediately.

back to top

Roasted Garlic Mashed Potatoes

Yield: 6 servings

Ingredients

3 heads garlic, split in half
3 Tbs. olive oil
2 lbs. potatoes, diced
¼ lbs. butter, cubed
¾ cup heavy cream
salt and pepper to taste

Method

1. Preheat the oven to 450 degrees. Place the garlic on a pie pan and drizzle with olive oil. Season with salt and pepper.
2. Place in the oven and roast for 35 to 40 minutes, or until tender and golden brown. Remove from oven and cool.
3. Squeeze or remove the garlic cloves from the head and place in a small bowl. Using a fork, mash the garlic until smooth.
4. Place the potatoes in a pot of salted, cold water and bring to a boil. Reduce the heat to a simmer and cook the potatoes until fork tender, about 12 to 15 minutes. Remove the pan from the heat and drain.
5. Meanwhile, heat the cream up to a simmer. Place the potatoes back in the pot and return to the heat.
6. Add the garlic and butter. Using a hand-held masher, mash the butter and garlic into the potatoes. Add cream until desired texture is achieved. The potatoes should still be somewhat lumpy. Season to taste with salt and pepper.

back to top

Warm Napa Cabbage Salad

Ingredients

1 each Napa cabbage, shredded
1 cup Croutons (optional)
1 cup Crumbled blue cheese
½ lb. Smoked bacon, diced and cooked until crispy
2 cup Button mushrooms, sliced
½ cup Red wine vinegar
2 Tbs. Whole grain mustard
1¼ cup Olive oil

Method

1. Make a vinaigrette with the vinegar, mustard and all but a tablespoon of the olive oil.
2. In a sauté pan, heat the tbsp of olive oil over medium heat, add the mushrooms and sauté for 3 minutes until softened. Add the bacon and cook one minute. Remove from the heat and add the vinaigrette to the pan and then the blue cheese.
3. Toss the above with the napa cabbage and croutons and serve immediately.

back to top

Butternut Squash Casserole

Use local squash and apples, if possible

Ingredients

1 medium butternut squash peeled, seeded, quartered and sliced into chunks (1-2")
1 medium winter squash of your choice peeled, seeded, quartered and sliced into chunks
2 tart apples peeled, cored and cut into chunks
¼ cup butter
½ tsp. cinnamon
¼ tsp. freshly ground nutmeg
¼ tsp. cardamom
¼ cup maple syrup
¼ cup hard apple cider
Generous pinch of salt
Freshly ground black pepper as desired

Method

1. Cut butter into chunks and toss with all ingredients in a large bowl.
2. Spread mixture in an even layer in a casserole dish. Bake at 350 degrees for 45 min - 1 hour or until squash is fork-tender.
3. Season with salt and pepper to taste.

back to top

Cape Cod Cranberry Cornbread

Ingredients

1 cup yellow cornmeal
1 cup all purpose flour
½ cup brown sugar, firmly packed
1 cup buttermilk
6 Tbs. butter or margarine, melted (¾ stick)
1 egg, slightly beaten
2½ tsp. baking powder
¼ tsp. salt
1 cup fresh cranberries, coarsely chopped
1 cup chopped walnuts

Method

1. Preheat oven to 400°F.
2. Gently blend all ingredients except walnuts in a mixing bowl with a fork or rubber spatula.
3. Spread into a greased 9" square pan. Sprinkle with walnuts.
4. Bake 25 minutes or until toothpick inserted in center comes out clean.
5. Serve warm.

back to top