Category Archives: Sides

Decadent Mashed Potato Recipe

Mashed Potato

Decadent Mashed Potato Recipe

Ingredients

  • 5 pounds yukon gold potatoes – washed and cut into 2 inch chunks
  • Enough water to cover the potatoes in a large stock pot
  • 8 ounce package cream cheese
  • 1 stick butter
  • 1/2 cup greek yogurt
  • 1/4-1/2 cup milk
  • 1 teaspoon Mortons kosher salt
  • 1/2 teaspoon ground white pepper
  • 4 roasted garlic cloves, roughly a heaping tablespoon

Instructions

  1. Put the chopped potatoes in a large stock pot. Add enough water or chicken broth to cover the potatoes. Bring to a boil and cook for 20-30 minutes or until the potatoes are fork tender. Drain the liquid from the potatoes. Return the cooked potatoes to the pan. Add in butter, cream cheese, yogurt, salt, pepper, and garlic. Using a potato masher, mash, mash,mash the potatoes until most of the clumps are removed. Add in milk, up to 1/2 cup, and continue mashing until the potatoes are smooth and fluffy. Add more milk if desired. If you want ultra smooth potatoes, beat them with a hand or stand mixer until the desired consistency has been reached. Do not over beat the potatoes or they will take on a undesirable texture.
http://www.culinarycafe.com/2014/11/21/decadent-mashed-potato-recipe/

Funeral Potatoes

Funeral Potatoes

Prep Time: 0

Yield: 8

Funeral Potatoes

This classic casserole just happens to also be a best seller at the Cracker Barrel Restaurants as their Hashbrown Casserole, you can make this wonderful side dish, you don’t even need to be an experienced cook to make this dish, it is easy.

Ingredients

  • 2 pounds frozen Hash Browns
  • 8 ounces Sour cream
  • 1 can Cream of Chicken Soup
  • 1/4 cup butter or margarine
  • 1/2 cup chopped onion
  • 2 cups grated Colby Cheese, Cheddar or other Cheeses can be substituted

Instructions

  1. Place potatoes in a greased 9×13 inch pan.
  2. Season with salt and pepper.
  3. Melt butter in the microwave.
  4. In a bowl add minced onions, sour cream, and cream of chicken soup, and melted butter.
  5. Mix these items together.
  6. Pour soup mixture over potatoes; sprinkle with Cheddar Cheese.
  7. Bake at 350 degrees for 45 minutes, or until all is completely warm, and the cheese begins to melt.
http://www.culinarycafe.com/2011/03/25/funeral-potatoes/

Champ

Champ

Prep Time: 0

Yield: 6

Champ

This very basic potato side dish is an Irish favorite! Potatoes slathered in butter.. how can that be anything but good!

Ingredients

  • 4 lb Potatoes
  • 2 cups Chopped scallions
  • 10 fl Milk
  • 4 oz Butter
  • Pepper
  • salt to taste

Instructions

  1. Peel potatoes and cook in salted boiling water.
  2. Simmer milk and scallions together for five minutes.
  3. Strain potatoes and mash thoroughly.
  4. Add hot milk, and the scallions, salt and pepper, and half the butter.
  5. Melt the rest of the butter for serving.
http://www.culinarycafe.com/2011/03/02/champ/

Boxty

Boxty

Prep Time: 0

Yield: 8

Boxty

Boxty is a potato pancake that is traditionally filled with leftovers and served with a sauce. They can be filled with anything from Smoked Salmon with a whiskey cream sauce or left over Irish stew.

Ingredients

  • 1 cup Potato, raw grated
  • 1 cup leftover Mashed Potatoes
  • 1 cup flour
  • 1 egg
  • 1 cup of milk or buttermilk
  • salt to taste
  • Butter, for frying

Instructions

  1. Combine mashed potatoes, shredded potatoes, flour, egg. salt and baking powder. Stir in milk until you get a pancake batter consistency.
  2. Butter the bottom of a non-stick pan and make boxties about 6 inches in diameter.
  3. Once cooked fill with filling of choice and sauce and serve
http://www.culinarycafe.com/2010/03/17/boxty/

Sage Turkey Dressing

Sage Turkey Dressing

Rating: 51

Prep Time: 0

Yield: 8

This recipe for Sage Turkey Dressing is a family tradition. A must have dish for serving along side the traditional turkey.

Ingredients

  • 1 1/2 loaves of white bread
  • 3 carrots -- chopped
  • 1 medium onion -- chopped
  • 4 stalks of celery, roughly chopped
  • 6 eggs, well-beaten
  • 1 cup turkey meat, bits and pieces from giblets and wings from making turkey stock
  • 4 cups turkey stock
  • 3 tbsp rubbed sage
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400 degrees.
  2. Tear bread into small chunks no bigger than a silver dollar. Mix bread with chopped vegetables, stock, eggs and turkey meat. Season with sage, salt and pepper. Pour into a greased baking dish.
  3. Bake at 400 degrees for 45 minutes to an 1 hour. The middle will puff a bit when done.
http://www.culinarycafe.com/2009/11/25/sage-turkey-dressing/

Potato Packets

Potato Packets

Prep Time: 0

Yield: 6

Potato Packets

An extremely easy potato side dish that can be cooked either in the oven or my favorite way is on the grill. Serve with a dollop of sour cream and a splash of chives or scallions.

Ingredients

  • 6 Russet potatoes, cut into chunks
  • undefined
  • 6 tbsp Butter (regular, salted)
  • 1 pint Heavy cream
  • Kosher salt
  • Paprika
  • Garlic, granulated
  • Freshly ground black pepper
  • Basil, dried
  • 2 Tablespoons minced parsley

Instructions

  1. Pile potatoes and onions on a square of foil. Add 1 tablespoons butter, splash on a little more than a tablespoon of cream, then sprinkle on salt, paprika, garlic, basil and black pepper. Wrap bundles tightly and bake at 375 degrees for 45 minutes, or until extremely tender. If you are grilling don't be afraid to throw these on the grill but not over direct heat.
  2. These cute little foil packets can be served right on the plate! Serve with a dollop of sour cream and a splash of chives or scallions.
http://www.culinarycafe.com/2009/09/02/potato-packets/

Ramp Gratin

Ramp Gratin

Prep Time: 0

Yield: 0

Ramp Gratin

Ingredients

  • 2 tablespoons unsalted butter
  • 1/2 cup breadcrumbs
  • 1/2 cup grated Gruyere cheese or white cheddar
  • 3/4 pound rams, trimmed
  • Salt and freshly ground white pepper
  • 1/2 cup heavy cream

Instructions

  1. Melt the butter in an ovenproof skillet. Add the breadcrumbs, tossing and toasting over high heat, stirring occasionally to prevent the butter from burning. Toast about two minutes, or until the toast is a light golden color.

    Transfer to a plate. When cooled, toss with the cheese.

    Turn on your broiler. Melt the remaining butter in the skillet until it just begins to brown. Add the ramps, facing them all in the same direction. Cook the ramps over high heat, turning occasionally, until they are limp and a light golden color.

    Season with salt and pepper, add the cream, and bring to a simmer. This should take only about one minute. Remove the ramps from the heat. Sprinkle the breadcrumb mixture over the top of the ramps in the skillet.

    Set the skillet under the hot broiler for only about 30 seconds, or until they are bubbling and brown. Serve immediately.
http://www.culinarycafe.com/2009/08/17/ramp-gratin/

Asparagus and Wild Leek Tart

Asparagus and Wild Leek Tart

Prep Time: 0

Yield: 0

Asparagus and Wild Leek Tart

Ingredients

  • 1 pound pencil asparagus
  • 1/2 pound wild leeks (ramps) or scallions
  • 3 tablespoons unsalted butter
  • 1/2 cup chicken broth
  • 1/2 package phyllo dough
  • 1/3 cup extra virgin olive oil, more if needed
  • 6 ounces fresh goat cheese
  • 1/2 small red pepper, ribs and seeds removed
  • 2 tablespoons Dijon mustard
  • 1/4 cup white wine vinegar
  • Salt and pepper
  • 1/2 cup

Instructions

  1. Preheat oven to 375 degrees.

    Wash the asparagus and cut off the bottom of the stems that are greenish-white and tough. Bring a pot of water to a boil, add 1 tablespoon salt, submerge the asparagus for 30 seconds to blanch, remove the asparagus from the pot and quickly submerge in iced water to shock. Set the asparagus aside.

    From the wild leeks, trim off the dirty roots and snip an inch off the tops, before washing them carefully in cold water. Heat a saute pan over medium heat with 1 tablespoon of butter. When the butter begins to foam add the wild leeks, season with salt and pepper, and cook gently for 3 to 4 minutes. Add the broth to the wild leeks and simmer until all of the broth has evaporated but be careful not to burn the leeks. Remove from the saute pan and allow to cool.

    Prepare a space to work with the phyllo dough: unwrap the dough and cover with a cloth, have a brush and the olive oil ready and have a cookie sheet ready on which the tart will be baked. Begin by lightly brushing the center of the cookie sheet with a film of olive oil. Next, lay the first sheet of dough on the cookie pan, brush the dough lightly with oil and overlap width wise the next sheet over only half of the first so that now the two sheets make a pastry sheet 50 percent wider (not longer) than the original dimension of the pastry. Don't be concerned if the lengthwise ends of the dough are overflowing from the edges of the pan: all of the edges of the dough will be rolled up to form the edges of the tart.

    Brush the second sheet of dough with oil and lay another sheet squarely over the first so that in alternating this pattern you build your wide pastry base. Continue to alternate the dough sheets, brushing each layer with oil, until you have used half the package of dough.

    Gather the edges of the phyllo between the tips of your fingers and begin to roll them toward the

    center to form the sides of the tart. Roll uniformly inward until the rolled edge is even all around and the round tart resembles a pizza. Leave a pastry base of 10 to 12 inches into which the vegetables and cheese will go after the tart shell is blind baked.

    Place the empty tart shell into the oven and bake for 6 minutes. Remove the pastry from the oven and allow to cool for 10 minutes before filling. This pastry preparation can be done over the course of several hours and can even be done a day or two ahead if the blind baking is reserved until the last moment and the raw pastry is covered with plastic wrap and refrigerated.

    To fill the tart crumble the goat cheese and spread it evenly over the base of the tart. Next add an even layer of wild leeks, followed by the asparagus which should be fanned, tips out, from the center of the tart. Season the tart lightly with salt and pepper, place into the 375 degree oven and bake for 15 minutes or until the cheese has softened and the crust becomes a rich golden brown. Serve immediately.

    While the tart is baking (or ahead of time if possible) prepare the vinaigrette. Place the red pepper, mustard, vinegar and 1/4 teaspoon salt and black pepper in a food processor. Pulse to chop the red pepper to a fine dice. When the pepper has been pulsed enough, begin to drizzle in the walnut oil to create an emulsified dressing.

    Serve the tart with a small green salad and a drizzle of red pepper vinaigrette.
http://www.culinarycafe.com/2009/08/17/asparagus-and-wild-leek-tart/

Buttermilk Battered Vidalia Onion Rings

Buttermilk Battered Vidalia Onion Rings

Prep Time: 0

Yield: 0

Buttermilk Battered Vidalia Onion Rings

Ingredients

  • 1 1/2 quarts vegetable oil
  • 1 cup corn starch
  • 1 cup all-purpose flour
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon garlic powder
  • 2 teaspoons kosher salt
  • 1/2 teaspoon ground white pepper
  • 2 cups buttermilk
  • 4 Vidalia onions (or other sweet onion, such as Maui), cut into 1/4-inch thick slices and separated into rings

Instructions

  1. In a 3-quart pot, preheat 4-inches oil to 375 degrees F.

    In a shallow bowl, combine flours, cayenne, paprika, salt, and white pepper. Pour the buttermilk into another shallow dish.

    Toss the onion rings in the flour mixture and shake off excess flour. Add to buttermilk mixture and make sure the rings are thoroughly coated. With a clean hand, add rings to flour mix again and shake off any excess flour.

    Begin to fry in preheated oil in small batches, 1/4 of total amount at a time. Cook onion rings for about 3 to 5 minutes, turning occasionally with metal tongs or slotted spoon, until crispy and browned. Drain on paper towels and keep in warm place (low oven, about 200 degrees F) until ready to serve. Sprinkle with extra salt, if needed.
http://www.culinarycafe.com/2009/08/17/buttermilk-battered-vidalia-onion-rings/

Fried Morel Mushrooms

Fried Morel Mushrooms

Prep Time: 0

Yield: 0

Fried Morel Mushrooms

Ingredients

  • Morel Mushrooms
  • 2 or 3 eggs
  • 1 cup oil
  • 2 cups flour
  • Salt
  • Pepper

Instructions

  1. After fresh mushrooms have soaked in salt water for at least a day, cut the morel mushrooms into halves-if they're large mushrooms you have to cut them into fourths.

    Put eggs into a mixing bowl and whip them with a fork-as if you were going to make scrambled eggs. Start heating the oil on medium heat or 250 degrees in a large skillet or an electric skillet (You may also use a fryer if you have one).

    You may need more than the 1 cup of oil to fry the mushrooms depending on how many mushrooms you will be cooking. Place the mushrooms into the eggs-just long enough to coat them lightly. Then put them in a gallon size ziploc baggie with the flour and shake gently. After the mushrooms are covered with flour place them in the skillet(salt and pepper to taste) and cook until golden brown. Another way of telling if they're done is if the fork goes through the mushroom easy.
http://www.culinarycafe.com/2009/08/17/fried-morel-mushrooms/

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