163 - Thanksgiving Side Dishes (3 Recipes with individual photos)

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163 - Thanksgiving Side Dishes (3 Recipes with individual photos)

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RECIPE NO. 1

Savory Butternut Squash & Mushroom Bread Pudding

Ingredients:

FOR THE BREAD

9 Cups day-old bread, cut into 1-inch cubes

¼ Cup plus 2 tablespoons extra-virgin olive oil

2 tsps of fresh thyme leaves, chopped

2 tsps of fresh sage leaves chopped

1 large garlic clove, pressed

FOR THE SQUASH & MUSHROOMS

1 large butternut squash, peeled, seeded and cut into ½-inch cubes – about 3 cups of cut squash

3 Tbsps of Extra Virgin Olive Oil

3 Tbsps Aged Balsamic Vinegar

¼ tsp salt

A few grinds of freshly cracked black pepper

1 large onion, chopped

1 clove of garlic, pressed 

1 pound fresh Baby Bella mushrooms, sliced 

FOR THE CUSTARD

¼ tsp of salt

2 Cups of milk

½ Cup of Parmesan cheese

¼ tsp black pepper

1/8 tsp freshly grated nutmeg

3 large eggs

2 large egg whites

1/3 Cup chopped, fresh parsley

GARNISH

½ Cup grated Parmesan cheese

2 Tbsp Extra Virgin Olive Oil

Directions:

Prepare croutons: Preheat oven to 375º. Lightly oil a large cookie sheet with a little Olive Oil. In a large mixing bowl, toss bread cubes with mushroom and measured olive oil, thyme and garlic. Place on prepared cookie sheet and bake until toasted and golden brown. Remove from oven, and cool bread on pan.

Prepare squash and mushrooms: Increase oven heat to 400º.

Arrange squash on a cookie sheet and toss with olive oil and Balsamic Vinegar to coat squash evenly. Sprinkle squash with the salt and pepper. Bake squash at 400º until tender (10-15 minutes). While squash is roasting, prepare mushrooms. In a small skillet, sauté chopped onion until tender. Stir in pressed garlic and cook for 1 minute. Remove pan from heat and set aside.

Place mushrooms in a separate, large skillet over medium heat. Allow mushrooms to “sweat” in the pan, stirring frequently, until browned and cooked through. Deglaze pan with Balsamic Vinegar. Remove from heat add salt and pepper to taste. Remove squash from the oven and set aside to cool.

Prepare custard: Reduce oven heat to 350º. In large bowl, whisk together salt, milk, Parmesan cheese, black pepper, nutmeg, eggs, egg whites and parsley.

Add squash, sautéed onions and garlic and sweated mushrooms to the bowl. Gently fold toasted breadcrumbs into the mix. Let mixture stand for about 10 minutes.

Lightly oil a 13-by-9-inch glass baking dish with Butter olive oil. Spoon bread pudding mixture into prepared baking dish. Sprinkle top with Parmesan cheese.

Bake bread pudding at 350º for 45 minutes or until lightly browned. Remove bread pudding from the oven and cool for 15 minutes. Drizzle with oil just before serving.

 

RECIPE NO. 2

Port & Fig Balsamic Cranberry Sauce

Ingredients:

2 Cups Ruby Port

¼ Cup Aged Balsamic Vinegar

1/4 Cup (packed) golden brown sugar

9 dried black Mission figs, stemmed, chopped

1 6-inch sprig fresh rosemary

1/4 tsp ground black pepper

1 12-oz bag fresh cranberries

¾ Cup sugar

Directions:

Combine first six ingredients in medium saucepan. Bring to boil, stirring until sugar dissolves.

Reduce heat to low and simmer 10 minutes. Discard rosemary. Mix in cranberries and ¾ cup sugar. Cook over medium heat until liquid is slightly reduced and berries burst, stirring occasionally, about 6 minutes. Cool. Transfer sauce to bowl; chill until cold.

Do ahead: Cranberry sauce can be prepared one week ahead of time. Cover and keep refrigerated. Makes about 3 ½ cups.

 

RECIPE NO. 3

Gourmet Green Bean Casserole

Ingredients:

 2 lbs of fresh green beans, trimmed and halved

1/4 Cup, plus 2 Tbsp EVOO

1 lb Baby Bella Mushrooms chopped

14 ½ oz chicken or vegetable Broth

1/4 Cup flour

1 Cup whole milk

1 Tbsp Aged Balsamic

3 oz crumbled goat cheese

Directions:

Cook green beans in boiling salted water until tender but still crisp (about 7 minutes). Drain and rinse with cold water to stop the cooking. Spread green beans on paper towels and pat dry.

In a large saucepan, sweat mushrooms over medium heat until they release all of the moisture and it evaporates. Add the Balsamic. Once absorbed, add the EVOO and let it heat. Add 1/4 cup of flour and stir well to blend.  While whisking, gradually add the broth, and then milk. Bring to a simmer, stirring occasionally until the sauce thickens. Add Salt and Pepper to taste. Toss the green beans with the mushroom sauce, transfer to a baking dish and sprinkle with the crumbled goat cheese. Bake in a preheated oven at 425º for 15 minutes. Add crispy shallots (recipe follows) before serving.

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Crispy Shallots

Ingredients:

1 1/2 Cups EVOO

5-6 shallots, peeled and sliced into thin rings

Directions:

Heat EVOO in a saucepan over medium heat. Use a candy thermometer and when the oil reaches 220º, reduce heat to low and add shallots. Cook 30-40 minutes until golden brown, being careful to keep the temperature below 260º. Stir shallots to brown evenly. Remove shallots with a slotted spoon onto a baking sheet lined with paper towels. Once cooled and crisp, you may store them covered for two days to use in your dishes.