Archive for the ‘Side Dish’ Category
December 31st, 2009 | 
Author: Ingredients:
2 pounds red potatoes
1 Tablespoon roasted garlic
2 1/2 teaspoons Dijon mustard
1/2 cup red wine vinegar
1 1/2 cups olive oil
1 Tablespoon yellow mustard seeds
Salt and pepper
2 medium red onions, sliced thin
1/3 cup fresh chopped herbs (parsley, tarragon, and thyme)
2 bunches watercress
Instructions:
To roast garlic rub one garlic head with olive oil and bake for 45 minutes at 350 degrees. To prepare the dressing, whisk together garlic, Dijon mustard and vinegar. Next whisk olive oil into mixture slowly. Season mixture with salt and pepper, mix and add mustard seeds. After cleaning potatoes dice into bite sized pieces and boil until tender. While potatoes are still warm, add potatoes to dressing and toss. Chill for minimum of 2 hours. When ready to serve add onions, herbs and watercress to potatoes and dressing.
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Ingredients:
1 pound baby carrots, cleaned
2 teaspoons butter or margarine
2 tablespoons brown sugar
Instructions:
Heat the oven to 450 degrees. Place the butter or margarine on a baking sheet. Place the sheet in the oven while the oven is preheating and allow the butter or margarine to melt. Remove the baking sheet from the oven. Layer the carrots in a single layer on the baking sheet. Stir slightly to cover with the melted butter. Remove any excess butter or margarine from the baking sheet. Break up the brown sugar to insure there are no large lumps the sugar needs to be fine. Sprinkle the carrots with the brown sugar being sure to cover well. Place the carrots into the heated oven and roast 8 minutes or until just beginning to tender to your liking. Be careful that they don’t cook too long because the brown sugar can burn.
Ingredients:
12 small new red potatoes
2 tablespoons sour cream
2 tablespoons minced red onions
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon fresh dill, chopped
1 tablespoon fresh parsley, chopped
Instructions:
Clean the potatoes well with cold water. Place the potatoes in a large saucepan and cover totally with water. Place the pan on high heat and bring to a quick boil. Reduce heat to medium and continue cooking the potatoes 12 minutes or until fork tender. Rinse the potatoes under cold water and drain. Put the potatoes into a large mixing bowl. Stir in the sour cream. Add the minced onions, salt and pepper. Stir to incorporate the ingredients. Sprinkle the top of the potatoes with the dill and parsley just before serving.
Ingredients:
1 cup sugar
2 tablespoons lemon juice
2/3 cup dessert wine, any type
2 tablespoons apricot jam
1/2 vanilla bean
2 cups seedless red grapes
3 pears, ripe but firm
Instructions:
Place the sugar in a mixing bowl. Pour the lemon juice and wine into the sugar. Spoon the apricot jam into the bowl. Add the vanilla bean and stir until mixed together well. Place the grapes in a large baking pan. Pour the sugar mixture over the grapes. Cut the 3 pears in half lengthwise. Remove the core and any seeds. Place the pears in with grapes being sure the cut side is up. Place the oven temperature on 375 degrees and allow the oven to come up to temperature. Bake 45 minutes or until the pears are fork tender and the liquid has the consistency of syrup.
Ingredients:
4 large sweet potatoes
2 tablespoons olive oil
1/2 cup skim milk
1/2 cup dry sherry
1/2 cup frozen orange juice from concentrate
1/2 cup brown sugar
1 teaspoon nutmeg
1 teaspoon cloves
1 teaspoon cinnamon
1 pinch salt
4 large egg whites
2 tablespoons sugar
2 oranges, sliced thin
Instructions:
Place the sweet potatoes in a large saucepan. Cover them completely with water. Place the saucepan over medium high heat and bring water to a quick boil. Reduce heat to medium and continue cooking 15 minutes or until the potatoes are fork tender. Drain the potatoes well and place them in a mixing bowl. Mash the potatoes with a potato masher or a fork. Pour the oil, milk, sherry and orange juice concentrate in with the mashed potatoes. Dump the brown sugar into the bowl. Sprinkle in the nutmeg, cloves, cinnamon and salt. Use an electric mixer on medium speed and beat the ingredients together well for about 2 minutes. Spray a baking dish with a non stick cooking spray. Spread the potato mixture evenly in the dish. Heat the oven temperature to 350 degrees. Bake the potatoes 20 minutes. In a small bowl beat the egg whites with the mixer until stiff. Add the sugar 1 teaspoon at a time, beating after each addition until soft peaks begin to form. After 20 minutes remove the potatoes from the oven and spread the meringue over the potatoes being sure to go all the way to the edge of the pan. Return the potatoes to the oven and continue baking 7 minutes or until the meringue is a nice light brown. Remove from the oven and place the orange slices on top.