Category Archives: SIDE DISH RECIPES

WILD MUSHROOM BREAD PUDDING

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I found this recipe in the Seattle Times several years ago and have been making it ever since. It is a perfect dish to serve with a holiday meal. It’s basically like eating a very rich and savory stuffing or dressing, but in my opinion is easier to prepare. The wild mushrooms are just delicious, but if you can’t find any, use crimini over button mushrooms. This recipe also has the advantage that it can be prepared the day before and simply refrigerated until about an hour before you plan to bake it in your oven. Better and better, wouldn’t you say?

So give it a try. Instead of stuffing your bird this Thanksgiving or Christmas, place this bread pudding on your holiday table. It will be a huge success.

  • 1 c. milk
  • 1 c. whipping cream
  • 2 large eggs, room temp.
  • ½ tsp. kosher salt
  • freshly ground black pepper
  • ½ tsp. dried rosemary, crumbled
  • 2 T. chopped fresh parsley
  • ½ c. finely grated Parmesan cheese
  • 4 c. packed cubed sour dough bread (1 or 2 day old chewy sourdough bread is best for this recipe)
  • 2 T. butter
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 8-oz. coarsely chopped wild mushrooms

Combine milk, cream, eggs, salt, pepper, rosemary, and parsley in a medium sized bowl. Gently fold in bread cubes and set aside. Melt butter in a medium sized sauté pan. Add onion and garlic and sauté until onion is soft. Add mushrooms and cook until golden brown. Allow to cool and scoop into the bowl with softened bread cubes. Stir gently and pour mixture into a lightly buttered casserole dish. Bake in a pre-heated 350 degree oven for 45 minutes or until a knife inserted into the middle comes out clean. Serve immediately.

 

 

SWEET POTATO CASSEROLE

I found this recipe a couple years back on the Southern Living site. It looked so beautiful I just had to give it a try. Turns out it is not only beautiful to behold, it is absolutely divine to eat. So if you want to please all your sweet potato lovers this Thanksgiving, the ones in the marshmallow camp and the ones who believe marshmallows are only for children, give them all what they want. You will earn big points, I promise!

  • 4 ½ lbs. ruby or garnet sweet potatoes (sometimes labeled incorrectly as yams)
  • ¾ c. sugar (or part brown sugar)
  • ¼ c. whole milk
  • ½ c. (1 cube) butter, softened
  • 2 lg. eggs, room temperature
  • 1 tsp. vanilla
  • ¼ tsp. kosher salt
  • 1 c. cornflakes cereal, crushed
  • ½ c. chopped pecans
  • 1 T. brown sugar
  • 1 T. butter, melted
  • 1 ½ c. miniature marshmallows

Bake sweet potatoes in a pre-heated 400 degree oven for about 1 hour or until tender. Let cool to touch; peel and mash with an electric mixer. Add the sugar(s), milk, butter, eggs, vanilla, and salt and beat until smooth. Pour mixture into a buttered 9×13-inch baking dish. *Combine cornflakes, pecans, brown sugar, and melted butter. Sprinkle diagonally over casserole in rows 2 inches apart. Bake at 350 degrees for 30 minutes. Remove from oven; let stand 10 minutes. Sprinkle alternate rows with marshmallows; bake 10 additional minutes. Let stand 10 minutes before serving.

*If preparing casserole ahead of time, cover with aluminum foil and refrigerate before adding any topping. About 90 minutes before serving, pull the casserole out of the refrigerator, leave the foil on the casserole, and bake for 30 minutes. Then follow the above instructions beginning with “Combine cornflakes….”

 

TURKEY DRESSING WITH OYSTERS OR SAUSAGE

OK, it’s confession time again. So here goes. If truth be told, I would be content to sit down to just dressing and gravy (maybe a small side of Brandied Cranberries) at Thanksgiving or Christmas. Don’t get me wrong, I love all the other dishes, but really, for me it’s mostly about the lovely savory flavors in the dressing and gravy. But I can’t skip the mashed potatoes. And since the turkey started the whole thing, there really should be some of that on my plate too. And wow, those sweet potatoes sure look good, etc. etc.  So there I am; another Thanksgiving with a loaded plate. And of course, who can say no to Pumpkin Pie Bars with Bourbon Caramel Whipped Cream, or Apple Pie Bars, or White Chocolate Dipped Coffee Bean Shortbread served with a lovely cup of freshly brewed coffee? Not me, that’s for certain! (All dessert recipes are easy to prepare and can be found on this site.)

OK, maybe it’s the combination of dishes that make the dinner so wonderful. It’s just like family and friends. Some of our guests we will have known for decades or all our lives (or theirs). Other friends or family members might be new to the group. But all are welcome and loved because they are a part of the whole special occasion.

And when you think about it, the dinner itself is no different from the assortment of guests. There are the old and familiars, including the “sacred side dishes”, maybe changed or updated from year to year. And along with the traditional favorites, there are usually one or two exciting new dishes that everyone is eager to try. All and all it makes for a terrific feast.

Hopefully some of the recipes in my Thanksgiving Day Menu and Recipes series will give you an idea for updating one of your favorites, or inspiration to try an entirely new dish. Happy Thanksgiving

  • 1 c. butter
  • 1 ½ c. chopped celery (stalks and leaves)
  • 2 medium onions, finely chopped
  • 12 to 14 large mushrooms, chopped
  • 1 c. chopped fresh Italian parsley
  • 2 cloves garlic, finely minced
  • 1 T. minced fresh sage
  • 1 T. dried thyme leaves
  • 2 T. poultry seasoning
  • 1 tsp. savory, either powdered or dried leaves
  • 2 tsp. kosher salt
  • freshly ground black pepper
  • 16-20 c. dry bread cubes (I like part sour dough) or 3 pkgs. stuffing mix (7-8 oz. each)
  • 1 pint raw oysters, chopped or 1 lb. cooked breakfast or Italian sausage, opt.
  • 3 eggs
  • 5-7 c. turkey or chicken stock

In a large sauté pan, melt butter and add celery, onions, and mushrooms. Cook for about 5 minutes. Add the parsley, garlic, sage, thyme, poultry seasoning, savory, salt, and pepper. Remove from heat. Place dried bread cubes or stuffing mixes complete with seasoning packets, in a very large mixing bowl. Stir in the raw oysters or cooked sausage. Add the sautéed vegetables; mix thoroughly.

Beat eggs in a separate medium sized bowl. If you are using stock that is simmering happily on your stove, vigorously whisk 5 cups of the broth into the eggs. (The hot stock will scramble the eggs if you don’t stir vigorously.) Pour the hot liquid over the bread cubes and gently stir. Add more stock if the dressing is dry. (Remember, this is dressing, not stuffing and therefore is not going into the cavity of the turkey. So any moisture needs to be added while it is being prepared.) Taste the dressing and add additional poultry seasoning and/or salt if needed.

Place dressing in a buttered casserole dish, cover and refrigerate until ready to bake in a pre-heated 350 degree oven for 45 minutes or until hot. (I put mine in the oven when the turkey comes out.)

Note: recipe for Turkey Stock can be found under Herb Salted Turkey with Cognac Gravy

 

CREAMY MAC AND CHEESE

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There is just nothing better than a big old serving of mac and cheese with your name on it. I mean really, is there any other food that feels as good in your mouth or makes your taste buds as happy as super cheesy, extra creamy mac and cheese? I think not! So when I decided that I wanted a mac and cheese recipe that was reasonably inexpensive to prepare, contained no meat (bacon, prosciutto, etc.) and could be prepared ahead of time and not lose all its wonderful cheesy goodness, I decided to turn to the internet, my favorite recipe source. I found several recipes that looked good, but the one I liked the best was on the Taste of Home website. I made a few minor changes here and there but frankly, this is the best mac and cheese I have ever tasted. I love that it can be made ahead. I also love that it is vegetarian.

And I know, Patti cooking with Velveeta! It doesn’t happen often, but even processed cheese has its uses once in awhile. And this is one of those times when you just have to bite the bullet and put that bright yellow box of Velveeta in your cart. I usually cover it up while I do the rest of my shopping. Then when I check- out, I pretend it jumped into my cart of its own accord. Then when the clerk asks me if I want it returned to the shelves I say something like “oh no, that’s ok, I don’t want to cause any inconvenience for anyone”. I’m sure the clerk sees through my little charade, but the two times or so a year I actually buy Velveeta, I feel I simply must stick to this childish ruse.

And while I’m justifying to all of you why I use Velveeta occasionally, I should share the only other recipe I make that contains this processed ingredient. Please see my favorite recipe for Queso Dip under Appetizer Recipes.

  • 1/2 c. butter
  • 1/3 c. flour
  • 1 1/2 c. milk
  • 8 oz. Velveeta, cubed
  • 1/4 c. finely grated Parmesan cheese
  • 1/2 tsp. kosher salt
  • freshly grated black pepper
  • 2 tsp. Dijon mustard
  • 1 c. low fat sour cream
  • 4 c. uncooked elbow macaroni
  • 2 c. (8-oz.) grated sharp cheddar cheese
  • 1 c. reserved pasta water
  • paprika, opt.

Melt butter in a large heavy saucepan. Whisk in the flour until smooth and bubbly. Gradually stir in the milk and bring to a boil. Allow sauce to burble for a couple of minutes. Remove from heat and stir in the Velveeta, Parmesan, salt, pepper, mustard, and sour cream until smooth and cheese is melted. Cook pasta to al dente in boiling salted water, drain (reserving about a cup of pasta water)* and add to the sauce along with the cheddar cheese. (If the sauce seems too thick add enough of the reserved pasta water to reach desired consistency.)  Spoon the mixture into a buttered 9×13-inch dish. Sprinkle lightly with paprika. (The photo below is a double batch.)

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Bake uncovered in a pre-heated 350 degree oven for 25-30 minutes or until sauce is bubbly. Let mac and cheese sit about 5-7 minutes before serving.

*If you are preparing the mac and cheese ahead of time, drain the pasta and run cold water over it until it is room temperature. Drain again and add to the sauce along with the cheddar cheese. Stir well. (The cheddar cheese will completely melt when it is baking.) Spoon the mixture into a buttered 9×13-inch dish. Sprinkle lightly with paprika. Cover and refrigerate until about 2 hours before you want to serve. (Taking the dish out of the refrigerator ahead of time allows the pasta to come close to room temperature before popping it in a hot oven.) Bake uncovered in a pre-heated 350 degree oven for 30-40 minutes or until sauce is bubbly.

 

 

 

SAVORY POLENTA

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So, this lady walks into a restaurant one evening, sits down in a booth and she and her husband order drinks while they peruse the menu. (This was quite a few years ago when the lady was not nearly as sophisticated or food savvy as she is today.) So on the menu, appearing with the entrée she had chosen, was this item calling itself polenta. No explanation as to what polenta was! Just polenta! (Like from birth everyone should know about polenta?!) Well this poor woman had no idea what she was ordering and too embarrassed to ask the waiter. (Did I mention this was quite some time ago?)

When her dinner arrived, she was quite taken aback by what appeared to be a square of semi-baked cornbread. But being the adventurous type, she cut off a small piece and popped it into her mouth. Well this woman had been making and eating cornbread for years. But this yellow stuff on her plate was so lacking in flavor and had such a strange consistency that she didn’t finish her serving or even try polenta again for years. All she could hope for was that polenta would go the way of those red pickled crab apple slices that used to “grace” every restaurant plate in America!

But then one magical day polenta was on the menu at one of her favorite Italian restaurants. She was mystified. “What in the name of coarse ground cornmeal had polenta to do with such a prestigious world cuisine?” But being a little older and a little bolder (notice wiser was not mentioned) she got an earful when she asked that very same question of her waiter. Because, began the waiter in his best professorial voice, “please allow me to quote from an article I just read on the Life in Italy website”. And I quote, “It often happens that a nation of people will identify themselves as a distinct culture by their traditional foods. For Italians, it always seems both pasta and pizza are the cornerstones of what makes Italian food “Italian”. However, there is a staple food of Northern Italy that does not get the recognition, but certainly makes up the third aspect of the Italian food trinity: Humble, yet versatile and satisfying polenta. Italian cuisine has been characterized by being the food of the peasant and just as poor Southern Italians worked the fields with their bellies full of pasta, Northern Italians subsisted on little more than polenta for centuries. In this way, polenta is truly an Italian national dish, and may have a history much more ancient than either pizza or pasta.”

So knowing that the chef in this restaurant would never steer her wrong, she once again ordered an entrée that included polenta. But this time, the experience was far different. The creamy, savory, and buttery polenta was served as a base for her entrée meat which lay gently nestled on top. She had discovered heaven that evening in the form of an Italian classic. (Had she realized polenta was Italian to begin with, she might have given it a second try much sooner!) But she had thought, incorrectly of course, that polenta was just a new creation some famous chef had invented and every restaurant from Denny’s to Rosellini’s Four-10 now wanted to feature. (She has since learned that when it comes to food, there is truly nothing new under the sun!) So from that wonderful evening at one of her favorite Italian restaurants, she has truly come to love this humble Italian peasant food. And this recipe from Alton Brown is her favorite. Buon Appetito!

  • 2 T. olive oil
  • 3/4 c. finely chopped red onion
  • 1 tsp. kosher salt
  • freshly ground black pepper
  • 2 cloves garlic, finely minced
  • 1 qt. chicken stock
  • 1 c. coarse ground cornmeal
  • 3 T. butter
  • 2-oz. finely grated Parmesan (about ½ cup packed) + extra for serving at the table (some people, like Mr. C. for example, enjoy a little polenta with their Parmesan!)

In a large, oven-proof covered saucepan heat the olive oil over medium heat. Add the onion, salt, and pepper; sauté until the onion begins to turn translucent, approximately 4 to 5 minutes. Reduce the heat and add the garlic. Sauté until the garlic releases its aroma, about 1 minute. Add the chicken stock and bring to a boil. Reduce heat a bit and gradually whisk in the cornmeal. Cover the pan and bake in a pre-heated 350 degree oven for 30 to 35 minutes, stirring every 10 minutes to prevent lumps. Once the polenta is creamy, remove from the oven and add the butter and Parmesan. Adjust seasoning and serve immediately. Or, if you prefer, pour into a 9×13-inch pan lined with parchment paper. Cool to room temperature, then refrigerate. When ready to serve, cut into squares, rounds, or triangles, brush with olive oil and sauté in a non-stick pan. (Great way to serve leftovers too!) Polenta is gluten free and can be prepared with vegetable stock for a vegetarian side dish.

 

 

TWICE BAKED POTATOES

So who do you know that doesn’t like baked potatoes, bacon, and sharp cheddar cheese? And when you put them in combination, well there just ain’t nothing finer. And yes I know twice baked potatoes are full of calories. But remember, not everyone thinks about calories and nutrition all the time. For example: ask any 6 year old to name his or her favorite restaurant. I’m willing to bet you a 10 lb. bag of Yukon Golds that there is a clown, golden arches and a PlayPlace somewhere on the premises! Children don’t think about what they are eating, and once in a while, we should let our inner child come out and not worry either. Life is short! And I know it can be shortened by eating the wrong food. But once in awhile and especially when it’s a holiday get-together, take a break from counting calories and measuring fat content. After all, chances are you’ve stayed up half the night dying eggs, and putting together Easter baskets. Then early Easter morning you get to hide eggs in your house or yard, prepare a feast for your family and friends, and supervise the whole search and rescue Easter egg mission. I do believe you deserve a treat, and twice baked potatoes are definitely a treat!

I will be thinking of you on Easter as I enjoy the day with 3 of the people I love most in this world, my husband and our dear friends Jim and Margo. And since the 4 of us will not be spending the day with any grandchildren, grand nieces and nephews, etc., there will be nary an Easter egg in site, chocolate or otherwise. I’m really OK with that! Oh, one little piece of advice for those of you hosting Easter egg hunts. Count the dyed eggs before you hide them, especially if they are going to be hidden in your home. Also count the “found” eggs and make sure the number is the same. This is not difficult to do. 21 eggs hidden, 21 eggs found. But if the score is 21 to 20, I’d advise you to go into full blown search mode. Get the other adults involved too. For the children offer a small chocolate reward to whoever finds the last egg. For the adults, a larger chocolate reward, like a pound of See’s candy. If you’re lucky, the egg will be found by an adult who likes to share! Happy Easter to all.

  • 3 medium-large russet potatoes
  • 1 tsp. olive oil
  • 3-6 slices lean bacon, chopped
  • 1 c. sour cream
  • 1 c. grated sharp cheddar cheese
  • 1 T. fresh chopped or dehydrated chives
  • milk
  • kosher salt
  • freshly ground black pepper
  • paprika

Wash potatoes, dry and rub with oil. Pierce skin with fork a couple of times and sprinkle with salt. Bake potatoes in a pre-heated 400 degree oven for 60 minutes or until flesh is soft. Remove from oven and cut in half. Let sit for a few minutes to cool. Meanwhile cook bacon until crisp. Drain. Set aside. When potatoes are cool enough to handle, remove as much of the flesh as possible paying attention not to break the skin. (If you pierce the skin it is not the end of the world.) Mash the potato flesh with the cooked bacon, sour cream, cheese, and chives. Add enough milk to make a stiff mixture. Season with salt and pepper. Place potato skins on a baking sheet, skin side down. Scoop potato mixture into the skins and sprinkle with paprika. Bake in a pre-heated 350 degree oven for 30-40 minutes or until very hot and starting to get crisp and brown on top. Serves 6. These are wonderful with ham at Easter. I love them because you can make them ahead of time and just pop them in the oven about 45 minutes before you plan to serve dinner.

 

SCALLOPED POTATOES

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Of all the side dishes that seem to be a favorite of everyone, scalloped potatoes must be near the top of the list. And really, what’s not to love? Thin slices of potatoes baked in a lovely cheese sauce. Well, I’ll tell you what’s not to love! The time it takes to bake most scalloped potato recipes. Holy cow, it’s holiday time and you already have several dishes that need anywhere from several hours in a slow oven to 45 minutes in a hotter oven to re-warm. So then comes along your big old lovely casserole of potatoes. How the heck are you going to make room for a dish that requires 1 ½ – 2 hours in a 350 degree oven? Well dear readers, I’m still slightly aghast that it took me until about 8 years ago before my internal incandescent light bulb, which I had always assumed had at least a wattage rating of 100, came on in my brain and shed some light, so to speak, on the subject. (Either my wattage is less than I originally believed it to be, or my wire filaments aren’t burning as hot as they should! And yes, I still have an internal incandescent light bulb. I was born way before there was an option to be hard wired with a CFL – Compact Fluorescent Lamp)! So if you are looking for a simple way to make an old favorite, give this recipe a try. There is no flavor lost when you partially cook the potatoes ahead of time. And the peace of mind from knowing that your potatoes won’t possibly be crunchy when you are ready to serve is worth more than you’ll save from switching from incandescent to CFL or LED (light-emitting diode) lighting!

  • 1 lb. Yukon Gold or russet potatoes
  • 1 T. butter
  • ½ tsp. paprika, plus more for sprinkling
  • 1 T. cornstarch
  • 1 c. whole milk
  • freshly ground black pepper
  • 2 c. shredded cheese (sharp cheddar, aged Gouda, etc.)

Peel potatoes and cut in half. (And yes I peel my potatoes for this recipe, because boiled potato skins tend to become tough.) Then slice each half potato into 1/3-inch slices. Place in a covered pan, cover with cold water, and bring to a boil. Reduce heat, add a goodly amount of kosher salt, cover and cook until just about tender. (You don’t want mushy potatoes, so watch carefully). Drain. Meanwhile, brown butter in a medium sized saucepan. Add paprika and cornstarch and let burble in pan for about a minute. Gradually whisk in the milk and pepper, bring to a boil, reduce heat and let simmer for 2 minutes. Remove from heat and slowly stir in the cheese. Adjust seasoning. (The sauce will be very thick.) Carefully add the cheese sauce to the potatoes. Scoop mixture into a lightly buttered casserole pan and sprinkle lightly with additional paprika. Bake in a pre-heated 350 degree oven for 30-40 minutes or until the top is starting to brown and the sauce is bubbling around the edges of the casserole dish. Let sit a few minutes before serving. Note: Don’t be afraid to mix and match the cheeses for this recipe. This dish is a perfect way to use up those bits and pieces of cheese that aren’t aging gracefully! Also, this recipe doubles and triples beautifully.

CHAMP (MASHED POTATOES WITH GREEN ONIONS)

Since this recipe is part of my St. Patrick’s Day food series, I felt duty bound to tell you a little bit about the history of the infamous solanum tuberosum. According to a potato article written by Linda Stradley of What’s Cooking America, “The potato was carried from South America to Italy and England about 1585, to Belgium and Germany by 1587, to Austria about 1588, and to France around 1600. Wherever the potato was introduced, it was considered weird, poisonous, and downright evil. In France and elsewhere, the potato was accused of causing not only leprosy, but syphilis, narcosis, scrofula, early death, sterility, rampant sexuality, and of destroying the soil where it grew. There was so much opposition to the potato that an edict was made in the town of Besancon, France stating: “In view of the fact that the potato is a pernicious substance whose use can cause leprosy, it is hereby forbidden, under pain of fine, to cultivate it.” In 1589, Sir Walter Raleigh, British explorer and historian known for his expeditions to the Americas, first brought potatoes to Ireland and planted them at his estate in Myrtle Grove, Youghal, (near Cork), Ireland. Legend has it that he made a gift of the potato plant to Queen Elizabeth I (1533-1603). The local gentry were invited to a royal banquet featuring the potato in every course. Unfortunately, the cooks were uneducated in the matter of potatoes, tossed out the lumpy-looking tubers and brought to the royal table a dish of boiled stems and leaves (which are poisonous), which promptly made everyone deathly ill. The potatoes were then banned from court.” (All I can say to that is thank God France eventually came to its senses.  After all, where would French haute cuisine be without pommes frites? Or McDonalds for that matter!)

So now that we know the historical roots of the potato in Ireland (and elsewhere in Europe), let’s continue with Ireland’s current use of the simple potato. (And yes I know I skipped over one of the most devastating times in Irish history by omitting any reference to the Great Potato Famine (1845-49), but it is simply too sad to even mention in an otherwise light hearted blog.) Potatoes, especially when they are mashed, are high on the list of Irelands favorite method of preparing this lovely tuber. In some cases, kale or cabbage is mixed with the mashed potatoes (Colcannon). My personal favorite is called Champ. Champ is simply creamy mashed potatoes laced with plenty of green onions. Yum! A little story about me when I was a very young child.  According to my mom, at the ripe old age of two or so, given the choice between a bowl of ice cream or a green onion, I would invariably choose the green onion. And at about the same age, and because of my passion for them, my parents nicknamed me Patti “mashed potatoes” Merz (my maiden name). So, do you think it any wonder that I find Champ to be absolutely delicious? Feel free to bet your last penny whistle on that one!

  • 2 lbs. gold or red potatoes, peeled or unpeeled, cut into same size pieces
  • kosher salt
  • 1 c. whole milk (or part half and half)
  • 3/4 c. thinly sliced green onions
  • 6 T. butter, divided
  • freshly ground black pepper
  • fresh chives, opt. garnish

Place potatoes in a large covered pan. Cover with water and bring to a boil. Add a liberal amount of kosher salt, cover, reduce heat and cook until tender. Meanwhile, pour milk into a small saucepan, add green onions and simmer together for 4-5 minutes. Add 4 tablespoons of the butter and remove from heat. Stir in a few grinds of pepper. When potatoes are tender, drain and mash them together with the milk and butter mixture. Adjust seasoning and serve immediately topped with the remaining 2 tablespoons butter and garnished with chives. Great with corned beef or anytime a creamy, rich, decadent side dish is required.

MEXICAN RICE

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I don’t like Spanish rice or the rice served in most Mexican restaurants. (I know, that’s tantamount to saying I don’t like chocolate!) But, in fact, with the exception of a particularly delicious paella I once enjoyed in Spain and a fine recipe I have for cabbage rolls, I don’t like rice and tomatoes cooked together! And I know, once again I am in the minority. (I’m actually quite OK with that!) So when I wanted to serve Mexican food before one of our in-home concerts, I realized I was going to have to go on an internet search for the perfect Mexican rice dish, sans tomatoes. (Remember, it’s really just all about me!) And there, in living color on a web site entitled Creative Culinary, I found the perfect side dish rice recipe. To my thinking it is absolutely the quintessential rice dish to serve with Mexican food. (I did make a couple of changes, but the bones of the recipe are from my web search.) This rice is not what I refer to as a “filler” dish. In other words, it can stand proudly by itself and need not feel inferior to the other dishes I may be serving. (I truly want all my dishes to feel equally loved.) And, as is so often the case with fabulous dishes, it is also lovely with other types of cuisine. So if you too happen to be in the minority on tomatoes and rice being well suited for each other, I promise you will not be disappointed with this recipe, unless of course, you can’t abide cilantro. If that’s the case, and I understand because I too did not appreciate cilantro until a few years back, you are just plain out of luck today. But stick around; tomorrow’s recipe could be exactly what you have been searching for your entire adult life. Well, it could!!

Rice: 

  • 1 T. extra virgin olive oil
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 1 T. minced Serrano chili
  • 2 c. long-grain white rice
  • 3 1/4 c. chicken broth
  • 3/4 tsp. kosher salt

Heat oil in a large covered saucepan over medium heat. Add onion and cook for about 5 minutes. Then add garlic, Serrano, and rice; sauté until onion is translucent, about 3 minutes more. Mix in broth and salt; bring to boil. Reduce heat to low; cover and cook until rice is just tender and broth is absorbed, about 20-25 minutes. Remove from heat, uncover, and set aside until lukewarm, stirring occasionally. When ready to serve add Cilantro Dressing. If the rice seems too dry after it has been dressed, add a tad more olive oil. Rice can be prepared 2 hours ahead without refrigeration. (If you are making the rice way ahead of time, refrigerate before you add the dressing. Remove from refrigerator a couple of hours before you plan to serve.

Cilantro Dressing:

  • 1/2 c. (packed) coarsely chopped fresh cilantro
  • 2 T. extra virgin olive oil
  • 2 1/2 T. white wine vinegar
  • 1 garlic clove, peeled
  • 1/2 tsp. ground cumin
  • 1/2 tsp. minced seeded Serrano chili
  • ½ tsp. kosher salt
  • freshly ground black pepper

Combine all ingredients in food processor; blend until almost smooth.   (Can be made 1 day ahead and refrigerated. Bring to room temperature and whisk before adding to cooked rice.) Serve rice warm or at room temoerature.

 

WHITE CHEDDAR CHEESE GRITS

So, you’re asking yourself, why is Patti, the highly sophisticated world traveler and lover of the arts, posting a recipe for something as ordinary as grits? I believe that to be a very fair question and worthy of a dignified answer. Because they’re darned good honey, that’s why! Allow me to elaborate. A few years ago when Mr. C. and I were visiting daughter Eden and her family, Eden fixed grits for us one morning for breakfast. This was about the same time polenta started appearing on every menu in America. I had tried polenta several times while dining, and frankly had not been very impressed. So I wasn’t coming to the table (so to speak) with much hope that grits would taste any better. Ho baby, was I wrong! And I have to tell you when I am wrong, I am usually very, very wrong. This time was no exception. Eden’s grits were so amazing I could not stop eating them.  I was absolutely blown away. I immediately begged for the recipe. As soon as I checked out the ingredient list I knew why this dried ground hominy dish had stolen my heart. Butter, heavy cream, and sharp white cheddar cheese! The unholy trinity of health conscious people everywhere. So, needless to say, White Cheddar Cheese Grits do not grace our table on a frequent basis. But when I want to impress the socks off guests or am feeling particularly in need of a good pampering, I fix this recipe. And for those readers who love polenta, I must confess that over the years I too have come to love it as much as I do any other starchy food. That is to say, with a passion!  I just know that had “carbohydrate” been one of the 12 signs of the zodiac, I would have been born under it (with “dairy” ascending, of course)!

  • 2 c. milk
  • 1 c. water
  • ¾ c. quick grits (like Albers)
  • 1/3 c. butter
  • ¾ c. heavy cream or evaporated milk
  • 2 ½ c. grated sharp white cheddar cheese
  • ½ tsp kosher salt
  • freshly ground black pepper
  • 2 large eggs
  • 6-12 drops hot sauce
  • 1/3 c. chopped fresh chives, opt.
  • paprika

Bring the milk and water to a boil in a medium sized covered sauce pan. Slowly whisk in the grits. Cover pan and reduce the heat to low. Cook, stirring occasionally, for 6 minutes. Remove from heat and whisk in the butter, cream, cheese, salt, and pepper to taste. In a small bowl, whisk together the eggs, hot sauce, and chives. Gradually add the egg mixture to the hot grit mixture, stirring vigorously to prevent eggs from curdling. Pour into a buttered casserole dish, sprinkle with paprika, and bake in a pre-heated 375 degree oven for 40-45 minutes or until golden brown and puffy. Serve for breakfast, lunch, or dinner.