Side Dish

A simple yet flavorful preparation of Brussels sprouts, enhanced with the savory umami of white miso paste and a touch of sweetness from honey or maple syrup. The hot cast iron skillet helps achieve a beautiful caramelization on the cut surfaces of the sprouts. Source Original recipe transcription Change Log Initial documentation Yield Serves 3-4 as a side dish Special Equipment Large cast iron skillet Preheat Oven Temperature: 400°F (205°C) Position rack in center of oven Place cast iron skillet in oven to preheat Ingredients Brussels sprouts, halved (approximately 450g or 1 pound) White miso paste (30g or 2 tablespoons) Neutral oil like grapeseed or avocado (15ml or 1 tablespoon) Rice vinegar (5ml or 1 teaspoon) Honey or maple syrup (15ml or 1 tablespoon) Garlic, minced (2 cloves) Preparation Wash and trim Brussels sprouts, cutting them in half lengthwise In a large bowl, combine white miso paste, neutral oil, rice vinegar, honey (or maple syrup), and minced garlic Toss halved Brussels sprouts in the miso mixture until evenly coated Bake/Cook Carefully remove the hot cast iron skillet from the oven Place the coated Brussels sprouts cut-side down on the hot skillet Return skillet to oven and roast at 400°F (205°C) for 20-25 minutes until crispy on the outside and tender inside The sugars in the miso and honey will help them caramelize beautifully

These versatile yeast rolls are great for a variety of dishes. Add in cheese, olives, or other ingredients to suit your taste. Yield This recipe makes four rolls. Special Equipment Small bowl proofing. Warm, draft free location for proofing. Plastic wrap or damp towel. Thermometer. Ingredients 1/4 cup oat milk (or other milk) 13 grams (2 teaspoons) honey 3 grams (3/4 teaspoon) yeast 2 large egg yolks 1 tablespoon olive oil 3 grams (1/4 teaspoon) salt 100 grams (3/4 cup) all-purpose flour 50 grams (1/4 cup) rye or spelt flour Method Dough In a small microwave-safe bowl, mix together the oat milk and honey and heat about 15 to 20 seconds until warmed to 115° F. Add the yeast to the milk/honey and mix well. Let rest 5 minutes. Combine the egg yolks and olive oil in a small bowl. Add to the yeast mixture and mix well. In a medium bowl, whisk together the salt and flours. Pour the yeast mixture into the flour and mix well. Kneed the dough for about 5 to 6 minutes until the dough is smooth and elastic. Place dough in an oiled bowl. Cover the bowl with plastic wrap and let rise in a warm location for at least 30 minutes or until double in size. Pre-heat Oven and Shape Dough Once the dough is doubled in size, heat the oven to 415° F. Divide the dough into four equal portions. Shape each portion into a ball or other shape and place in a lightly greased baking dish. Bake for 15 minutes then reduce the temperature to 350° F and bake until the internal temperature of the rolls reaches 180° F, about 10 to 15 minutes more. Remove from the oven and serve immediately.

Equipment 9-inch-square baking dish 10-inch skillet Medium saucepan Preheat Oven Preheat oven to 375°F. Ingredients 1 ½ pounds sweet potatoes, diced ½ cup olive oil 1 yellow onion, diced 1 poblano pepper, seeded if desired, finely chopped 2 jalapeño peppers, seeded if desired, finely chopped tablespoons finely chopped peeled ginger 3 garlic cloves, finely chopped 1 teaspoon ground cumin 1 teaspoon ground garam masala ½ teaspoon ground coriander 1 28-ounce can whole peeled tomatoes ½ cup chopped fresh mint, more for garnish 2 tablespoons chopped cilantro or basil, more for garnish 6 eggs Black pepper, as needed Salt to taste Preparation Cook Potatoes Add olive oil and potatoes to a 10" skillet Cover and cook over medium heat, stirring frequently until potatoes are softened. Sauce In a medium saucepan, heat oil over medium-high heat. Add onion and cook until almost tender, 5 to 7 minutes. Stir in peppers and cook 3 minutes. Add to the pot and cook 1 minute: ginger garlic cumin garam masala coriander Stir in tomatoes and ½ teaspoon salt. Simmer over medium-low heat, breaking up tomatoes with a fork, 15 minutes. Stir in mint and cilantro or basil. Taste and adjust seasonings. Bake Place potatoes in a single layer in a 9-inch-square baking dish. Pour the hot tomato sauce over potatoes. Transfer pan to 375°F oven and bake 20 minutes. Eggs Remove dish from oven. Make six wells in the tomato mixture. Crack eggs into wells and season with salt and pepper. Bake until egg whites are set but yolks are still runny, 8 to 13 minutes.

This is a tart rendition of a classic cranberry sauce. Some recipes indicate using a minimum of 6 tablespoons of sugar per 4 cups of cranberries, others indicate as much as a cup of sugar. Sweeten as desired to accomidate invididual tastes. Just remember: you can always add sugar, but you can’t take it out. Ingredients 4 cups whole cranberries 1 cups water 4 tablespoons sugar Pinch of salt ¼ cup orange juice or Grand Marnier (optional) Preparation In a medium saucepan, combine: cranberries water sugar salt Let the sauce boil until it thickens; the water will evaporate and the pectin in the cranberries will be activated as it cooks. Let it boil for at least 10 minutes, and up to 25 minutes. Remove from heat. Stir in juice or liqueur, if using. Serve or then cover sauce and chill.

A very simple Thanksgiving dressing (stuffing). Ingredients 1 large loaf good, crusty bread, preferably sourdough, ciabatta, or multi-grain (about 1¼ pounds) ¼ cup olive oil 8 tablespoons cultured, unsalted butter- divided in two parts 6 garlic cloves, thinly sliced 2 large leeks, white and light green parts, chopped ½ cup dry white wine ¼ cup finely chopped fresh sage 2 ½ cups low-sodium chicken, turkey or vegetable broth 5 large eggs ½ cup finely chopped parsley ¼ cup finely chopped chives Preheat Oven Preheat oven to 375°F. Preparation Bread Using your hands, tear bread, crust and all, into 1 ½- to 2-inch pieces. Place chunks on a rimmed baking sheet, and let sit uncovered at room temperature for 12 to 24 hours. If you’re short on time, you can toast the chunks in a 300-degree oven instead, tossing occasionally, until lightly crisped, but not browned, on the outside. Leeks Heat oven to 375°F. In a large skillet over medium-high heat, combine olive oil and 4 tablespoons butter. Once butter has melted, add the garlic and leeks. Season with salt and pepper and cook, stirring occasionally, until leeks are bright green and totally softened, 8 to 10 minutes. Add sage and cook an additional 4 to 6 minutes. Add white wine, and cook until reduced by about three-quarters, 3 to 4 minutes. Remove from heat. Broth In a medium bowl, whisk together broth and eggs. Into a large bowl, combine until evenly distributed: Bread The leek mixture Parsley Chives Combine Pour about half the egg mixture over the bread and toss a few times. Let sit a minute or two and give another toss. Let sit about 20 minutes. Add more egg mixture until mixture is very wet. Bake Transfer mixture to a 2 1/2- to 3-quart baking dish (a 9-by-13 pan also works), making sure not to pack it too tightly. Cover with foil and bake until the stuffing is sizzling at the edges and completely cooked through, about 25 to 30 minutes. If it’s not yet time to serve, remove stuffing from the oven and set aside. (If you are nearly ready to serve, proceed directly to the next step and continue without pausing.) Finish When ready to serve, remove foil and increase the temperature to 425°F. Dot the top with remaining butter. Bake stuffing until crispy, crunchy and golden brown on top, 20 to 25 minutes. Serve.

Equipment Rimmed baking sheet lined with parchment paper Wire rack set inside a second rimmed baking sheet lined with a triple layer of paper towel Large dutch oven Tongs Wire Spider Strainer Skimmer Ladle Ingredients 1 ½ tablespoons soy sauce 1 tablespoon sake 1 ½ teaspoons grated fresh ginger 1 garlic clove, minced ½ teaspoon sugar 12 ounces boneless, skinless chicken thighs trimmed and cut crosswise into 1 to 1½-inch-wide strips ¾ cup cornstarch 1 quart vegetable oil, for frying Lemon wedges Preparation Marinade In a medium bowl, combine: soy sauce sake ginger garlic sugar Add chicken and toss to combine. Let sit at room temperature for 30 minutes. Dredge Chicken Place cornstarch in a wide bowl. Lift chicken from marinade, 1 piece at a time, allowing excess marinade to drip back into bowl but leaving any garlic or ginger bits on chicken. Coat chicken with cornstarch, shake off excess, and place on parchment-lined sheet. Reserve marinade. Heat Oil Heat oil in a large Dutch oven over medium-high heat to 325° F. While oil heats, check the chicken for white patches of dry cornstarch. Dip back of a spoon in reserved marinade and gently press onto dry spots to lightly moisten. Fry Chicken Using tongs, add chicken, 1 piece at a time, to oil in a single layer. Cook, adjusting burner, if necessary, to maintain the temperature between 300° F to 325° F, until chicken is golden brown and crispy, 4 to 5 minutes. Using spider skimmer or slotted spoon, transfer chicken to the paper towel-lined rack. Serve with lemon wedges.

Source Milk Street, May 2019 Special Equipment Large dutch oven 12" skillet A paper-towel-lined plate Kitchen towel Ingredients 5 cups water 4 cloves garlic, smashed and peeled 4 bay leaves 2 ½ teaspoons ground cumin ½ teaspoons ground allspice 1 tablespoon salt ¼ teaspoon salt 1 teaspoon ground black Pepper 1 cup brown lentils, rinsed and drained 1 cup basmati rice, rinsed and drained 1/3 cup extra-virgin olive oil 2 medium yellow onions, halved and thinly sliced 1 bunch scallions, thinly sliced Preparation Water and Spices In a large Dutch oven over medium-high, combine: 5 cups water garlic bay leaves cumin allspice salt pepper Add Lentils Bring to a boil, then add lentils. Reduce heat to low. Cover and cook, stirring occasionally and adjusting heat to maintain a simmer until lentils are softened but still quite firm at the center- about 10 minutes. Add Rice Stir in rice, return to a simmer. Cover, reduce heat to medium-low and cook until the liquid is absorbed and the lentils and rice are tender- about 25 minutes. Meanwhile, cook onions In a 12" skillet, heat oil until shimmering. Add onions and cook, stirring occasionally at first and then more frequently once browning begins, until the onions are deeply caramelized and crisped- about 10 to 15 minutes. Using a slotted spoon, transfer the onions to a paper-towel-lined plate, spread thin and evenly. Sprinkle with ¼ teaspoon salt and set aside. Finish Once the lentils and rice are tender, remove from heat, uncover, lay a kitchen towel over the pot, and place the cover over the towel for 10 minutes. Remove cover and towel, fluff with a fork. Discard bay leaves. Taste and season with salt and pepper as needed. Stir in half the scallions. Transfer to a serving bowl. Top with the onions and remaining scallions. Serve.

Source https://cooking.nytimes.com/recipes/1018382-southern-cornbread-dressing Notes The cornbread must be diced and dried before using. Be sure to prepare cornbread at least one day in advance. Equipment 8-by-11-inch baking dish Preheat Oven Preheat oven to 450°F. Ingredients One recipe cornbread 3 cups soft white bread, crust removed and torn or cut into 1-inch pieces (do not pack) ½ cup butter (1 stick), plus more for the pan 2 cups chopped sweet onions 1 ½ cups chopped celery (4 or 5 stalks) 1 ½ teaspoons kosher salt 2 eggs 1 ¼ tablespoons finely chopped fresh sage 1 teaspoon chopped fresh thyme ¼ teaspoon ground black pepper 4 to 5 cups rich chicken, turkey, or vegetable stock Preparation Dry Cornbread After baking and cooling cornbread, dice into ½" cubes. Spread cornbread cubes in a single layer on a lined baking sheet. Leave to dry several days, or leave overnight in an oven at about 150°F. Combine Breads Heat oven to 350°F. Combine cornbread and white bread in a large bowl, tossing to mix, and breaking cornbread into smaller pieces. Vegetables Melt butter in a large skillet. Add onions, celery and ½ teaspoon salt. Sauté until vegetables have softened, about 6 minutes. Add vegetables to bread mixture and combine. Final Steps Lightly beat eggs and add to bowl. Sprinkle in herbs Add remaining 1 teaspoon salt and the pepper and toss together. Add 4 cups broth and stir well. Using your hands, work the mixture to get a very lumpy, thick, batter-like consistency. Add another cup of stock if needed. The mixture should be very wet and pourable but without standing liquid. Bake Butter an 8-by-11-inch baking dish. Pour the mixture into the baking dish and bake until dressing puffs slightly and has browned well around the edges, about 45 minutes to 1 hour. If you have drippings from a roasted turkey, spoon some over the top about 30 minutes into the baking time.

Source https://cooking.nytimes.com/recipes/1016965-brown-butter-skillet-cornbread Change Log Honey can be omitted if recipe is to be savory or used in a savory dish such as cornbread dressing. Special Equipment 11 to 12 inch cast-iron skillet Preheat Oven Preheat oven to 375°F. Ingredients 170 grams (12 tablespoons / 1 1/2 sticks) unsalted butter ½ cup (120 ml) maple syrup (omit for savory dishes) 2 ¼ cups (530 ml) buttermilk 3 large eggs 180 grams (1 ½ cups) yellow cornmeal, fine or medium-coarse grind 65 grams (½ cup) whole wheat flour 60 grams (½ cup) all-purpose flour 18 grams (1 ½) tablespoons baking powder 9 grams (1 ½) teaspoons salt 5 grams (½ teaspoon) baking soda Preparation Brown Butter On the stovetop, in an 11- or 12-inch cast iron skillet, melt the butter over medium heat. Cook, swirling pan to lightly coat sides and bottom until the foam subsides and the butter turns a deep nut brown. (Watch carefully to see that it does not burn.) Pour brown butter into a large bowl. (Do not wipe out the pan.) Wet Ingredients If using, whisk the maple syrup into the butter. Whisk buttermilk into the butter. The mixture should be cool to the touch; if not, let cool. Whisk in the eggs. Combine with Dry Ingredients Into the butter/buttermilk mixture, whisk in: ...

Source https://cooking.nytimes.com/recipes/1017760-vegan-mushroom-make-ahead-gravy Change Log Added prochini mushrooms. Ingredientes ½ cup extra-virgin olive oil ½ small onion, finely chopped (½ cup) 113 grams (4 ounces) baby portobello mushrooms, finely chopped (1 cup) 28 grams (1 ounce) dried porchini mushrooms, hydrated and finely chopped 64 grams (½ cup) all-purpose flour 4 to 5 cups vegetable stock 1 teaspoon soy sauce, more to taste ½ teaspoon kosher salt ¼ teaspoon black pepper Preparation In a large skillet, heat oil over medium-high heat. Add onion and mushrooms; cook, stirring, until well browned, 8 to 10 minutes. Sprinkle in flour and cook, stirring, until golden brown, 3 to 5 minutes. Slowly whisk in vegetable stock, a little at a time, until a smooth sauce forms. Simmer 2 to 3 minutes until thickened. Season with soy sauce, salt and pepper. Serve as is, or pass it through a fine mesh strainer.