Favorite Side Dishes to Accompany Holiday Meals

[Chef Dave]

Baked Potato

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The baked potato is a simple side dish that's easy to make.

Take an Idaho or Russet potato. Rinse it clean of dirt. Let it dry. Use a fork and poke it four or five times to make holes for the steam to escape. Brush it with vegetable oil and sprinkle it with Lawry's seasoned salt. Place the potatoes on a sheet pan.

Put the potatoes in a 375 degree. Let them bake for 45 minutes to an hour until fork tender.

You can make your potatoes up to about an hour early. Place them in an oven proof container with a lid. Cool the temperature in your oven to 170 degrees. Put the container of potatoes in the oven to hot hold.

[Chef Dave]

Variation on a theme ...

Loaded Baked Potato

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A loaded baked potato is basically a way of taking your baked potato "to the next level."

Common fillings are cheddar cheese, crumbled bacon (either crispy cooked bacon or imitation bacon bits), chopped green onions, and sour cream. The potato pictured above includes chopped ham.

I have also seen potatoes filled with chili and topped with cheddar cheese and sour cream.

Once the potato is baked, slit it open. Add a pat of butter since butter will melt and be absorbed by the potato. Add whatever fillings you'd like - but if you plan to add green onions and sour cream, don't add them until just before service.

If you hot hold your loaded baked potatoes and they have green onions, the onions will wilt and start turning black. The sour cream will melt.

As with the baked potato described in the preceding posts, loaded baked potatoes may be hot held for an hour. You can really hold them for up to two hours but after an hour, they'll start drying out.

[Chef Dave]

Another variation on a theme ...

Twice Baked Potato

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The twice baked potato adds yet another level of sophistication to the classic baked potato.

Bake a potato as described in the first post.

Slit it open. Using a spoon, carefully hollow out the potato. Be careful not to pierce the skin.

Place the removed baked potato in a food processor or mixing bowl. Add a touch of heavy cream and butter. Mix the potatoes until they looked like mashed potatoes. You may also stir in sour cream if you'd like. Season with salt and pepper.

Refill the potato shells. Top with cheese.

At this point you may hot hold them for an hour or you may continue readying them for service by adding crumbled bacon, chopped ham, sour cream, and/or green onions.

[Chef Dave]

Green Bean Casserole

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Amazingly enough, I did not encounter a green bean casserole until I was in my mid 30's. The dish is simplistic and appears to be a popular holiday side dish.

A lot of people use canned green beans which are cheap and convenient. They're also tasteless and overcooked. I prefer to use either fresh green beans or frozen ones.

The two primary ingredients are cream of mushroom soup and a can of French fried onions.

http://www.frenchsfoodservice.com/recipe/foodservice/images/prod_french_onion.jpg

Ingredients:

1 10-3/4 oz can cream of mushroom soup
3/4 cup milk
1 12-oz pkg. or 3/4 lb. washed & trimmed green beans
1/2 tsp. pepper
1 pkg. French's French fried onions (reserve 1/2 for topping)

In a medium sized bowl, combine cream of mushroom soup and milk. Add green beans, pepper and 1/2 package of French fried onions. Put the green bean casserole into 9-inch square baking pan.

Bake in preheated 350° F oven for 30 minutes. Add remaining Crispy Onions and bake 15 minutes more or until the top is browned and the beans are cooked.

[Chef Dave]

Sweet Potato Crepes

http://www.bettycrocker.com/NR/rdonlyres/2F4A87C6-8742-406E-B630-D58645F364D7/0/crepes.jpg

Ingredients:
1 sweet potato, peeled, boiled, and mashed
2 tablespoons of all purpose flour
2 egg yolks
salt and pepper to taste
1/4 cup of milk
1 tablespoon of oil per crepe

Mix all ingredients together. The resulting mixture should be much more watery than a pancake batter.

Heat a 10 inch skillet over medium heat. Add 1 T of oil. Pour in enough potato mixture to coat the pan. You can help coat the pan by tilting it so the batter flows over the surface.

Keep in mind that crepes are very thin. They will cook quickly.

Turn and cook the other side. Remove the crepe and place it on a platter. Separate layers of crepes using a sheet of parchment paper or aluminum foil.

Once your crepes are finished, you may fill them with a variety of fillings. The type of filling you use should compliment your main entree.

For example - if you are serving honey glazed ham or turkey, consider stuffing your crepes with sweetened cream cheese mixed with cranberries and toasted walnuts.

If you are serving your crepes with a roast duck, consider stuffing them with wild rice (made from a simple boxed mix) and add fried onions, mushrooms, and white cheese.

[Chef Dave]

Wild Rice Pilaf

Need I remind anyone about wild rice pilaf? There are a number of boxed wild rice mixes available.

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As a chef instructor, my department buys Uncle Ben's wild rice mix by the 5 lb. box. Unlike the smaller retail versions, Uncle Ben does not provide flavored herbed packages with the rice sold to the professional food service. We have to make our own and I typically steam the rice in chicken broth with a few pats of butter.

If you follow the directions on a box of retail wild rice mix, you'll have a tasty side dish. You can always jazz this up through the addition of caramelized onion, fried mushrooms, and other ingredients.

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The wild rice dish pictured above was cooked with onions and chopped green chilies. It was garnished with minced cilantro.

[Chef Dave]

Pasta Alfredo
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ngredients
1/4 cup butter
1 clove of garlic, minced
1 cup heavy cream
2/3 cup Parmesan cheese
8 oz. dried pasta
salt and pepper
Parmesan cheese, freshly grated for serving

Melt the butter in a large saucepan with garlic over medium heat. Add the cream. Bring butter and cream to a boil, reduce heat and simmer for 5 minutes, stirring while it simmers. After simmering, add the Parmesan cheese and salt and pepper to taste. Cook until the sauce thickens, stirring frequently. Taste and adjust seasoning (salt/pepper) as needed.

Meanwhile - cook the pasta in hot lightly salted water with a touch of oil until tender. Strain.

Toss the pasta in the Alfredo sauce.

Optional Ingredients to add with the pasta:

* grilled shrimp
* grilled chicken cut into thin strips
* cooked mixed vegetables

[Chef Dave]

Mashed Potatoes

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* 2 pounds of potatoes
* 1 teaspoon of salt
* 1 cup of heavy cream
* 6 tablespoons of butter
* Salt and pepper, to taste

Most Americans make mashed potatoes using milk. The French use heavy cream for added flavor.

To make mashed potatoes, peel and quarter potatoes. Boil them until they're fork tender. Strain the potatoes. Mash them. Mix in the butter and heavy cream. Season to taste with salt and pepper.

[Chef Dave]

Potatoes au Gratin
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INGREDIENTS:
2 to 2 1/2 pounds red-skinned potatoes
2 tablespoons butter
1/2 cup diced onion
2 small cloves garlic, minced
1 tablespoon fresh chopped parsley
2 tablespoons flour
1/4 teaspoon pepper
1 1/2 cups milk
1 cup shredded sharp Cheddar cheese
1 cup of seasoned bread crumbs
salt and pepper, to taste

Peel the potatoes. Slice 1/4 inch slices. Rinse the potatoes and put them in a medium sauce pan. Cover them with water. Bring the potatoes to a rolling boil. Par cook them at a boil for just two minutes. Strain the potatoes and pour cold water over them to stop the cooking process.

Melt butter over medium-low heat. Add diced onion and cook until tender. Add minced garlic and parsley. Stir in flour and pepper until smooth. Gradually add the milk, cooking and stirring until thickened. Add the cheese and stir until melted.

Arrange the potatoes in a casserole dish sprinkling each layer with salt and pepper. Pour the sauce over the potatoes.

Cover the dish and cook at 350° for 30 minutes.

Sprinkle breadcrumbs over the top of the potatoes. Cover the potatoes and cook for another 10-20 minutes, or until the potatoes are fork tender.

[Chef Dave]

Honey Glazed Carrots
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16 oz. of whole baby carrots or peeled and sliced carrots
1 tablespoon of brown sugar
1 tablespoon of honey
1/2 teaspoon of cinnamon
1/2 teaspoon of nutmeg
1/2 cup of butter
salt and pepper to taste

Boil the carrots until they are fork tender. Strain. Melt the butter in a pan. Add the brown sugar, honey, nutmeg, and cinnamon. Stir until the sugar is dissolved. Toss the carrots in the butter. Season to taste with salt and pepper.

[Chef Dave]

Yorkshire Puddinghttp://www.freefoto.com/images/09/22/09_22_1---Yorkshire-Pudding_web.jpg

Yorkshire pudding is an English traditional side dish that accompanies roast beef. It is typically accompanied with a beef or onion gravy.

It is made from a savory batter that is baked in a muffin tin. It resembles a popover more than it does a "pudding." A fresh Yorkshire pudding is a puffy irregular shaped golden mass. The outer crust is tender and crisp while the center is soft and custard like.

3/4 c. flour
1/2 tsp. salt
2 eggs
1 c. milk
4 tbsp. oil

Beat the flour, salt, eggs, milk together until thoroughly mixed. Refrigerate 2 hours or longer. Heat oven to 450 degrees. Measure oil into 8 x 8 x 2 inch square Pyrex pan. Heat for 2 minutes. Pour the batter into pan and bake for 20-30 minutes. Serve immediately.

http://upload.wikimedia.org/wikipedia/en/b/b3/TraditionalSundayDinner.jpg

[Chef Dave]

Corn and Cheese Casserole

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4 ounces melted butter
1 large onion, chopped
1 small green bell pepper, chopped
1 small red bell pepper, chopped
3 eggs
1 cup sour cream
1 can (about 15 ounces) cream-style corn
1/3 cup yellow cornmeal
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded Cheddar cheese, or Pepper Jack

Heat 2 tablespoons of butter over medium heat. Add onion and peppers and cook until tender. Remove from heat.

Combine remaining 6 tablespoons butter, eggs, and sour cream in a large bowl. Whisk together until smooth. Mix in corn, cornmeal, salt and pepper. Stir in cheese and the onion-pepper mixture.

Turn into a 2-quart buttered casserole. Bake in a preheated 350° oven for 30 to 35 minutes, until puffed and golden.

[Chef Dave]

Roasted Chestnuts
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Chestnuts
Salt
Frying Pan With Lid
Oven Mitts
Hot coals in a fire or 350 degree oven

1) Clean the chestnuts.
2) Cut an X into the shell of each chestnut with a knife. If you don't cut the shells, built up steam may cause the nuts to explode.
3) Place the chestnuts in a pan and cover with a tight fitting lid.
4) Bury the pan in the coals of a fire. Put the pan on top of hot coals and shovel hot coals over the pan. Alternatively - put the chestnuts in a 350 degree oven.
5) Cook the coals for 15-30 minutes until the chestnuts are fork tender and the shells are beginning to split open.
6) Peel the chestnuts and enjoy.

What to Do With Roast Chestnuts

Roasted chestnuts may be served as an appetizer.

Cream of Chestnut Soup
Puree the chestnuts with butter, salt, and cream. Heat over a stove and serve as cream of chestnut soup.

Chestnut Dressing
Add crushed chestnuts to a traditional bread dressing to make a chestnut dressing.

[Chef Dave]

Grilled Asparagus

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Ingredients:

1 pound fresh asparagus spears, trimmed
1 tablespoon olive oil
salt and pepper to taste

Preheat grill for high heat. Lightly coat the asparagus spears with olive oil. Season with salt and pepper to taste. Grill over high heat for 2 to 3 minutes, or to desired tenderness.

Note: To trim asparagus, cut or snap off the tough ends and discard. If desired, use a vegetable peeler to peel the bottom half of each stalk with a vegetable peeler.

Note 2: You can simulate grilled asparagus by using a grill pan. Cook the asparagus over high heat and follow the same procedures that you would use to cook asparagus on a grill.
http://www.apptrav.com/lodge-square-grill-pan.jpg

[Chef Dave]

Grilled Carrots
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Carrots may be grilled just like asparagus - with one important difference. Since carrots are a root vegetable, they need to be par-cooked in boiling water for 2-3 minutes. Strain the carrots, brush them with oil, and either cook them on a grill or on a grill pan until fork tender.

[Chef Dave]

Grilled Mixed Vegetables
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Grilled mixed vegetables are one of my favorite side dishes.

The important thing to remember when grilling vegetables is that different vegetables have different cooking times. In the preceding post, I wrote about grilled carrots. Root vegetables like potatoes, sweet potatoes, carrots, or turnips need to be par-cooked in boiling water for 2-3 before putting them on the grill.

Vegetables like asparagus, zucchini, tomatoes, and mushrooms do not need to be par-cooked. Just brush them with oil and toss them on the grill until fork tender.

Eggplant can also be grilled but needs to be prepped prior to cooking. Eggplants contain a lot of moisture - so cut them into slices and generously sprinkle both sides of the eggplant with salt. Put the egg plant slices on a cooling rack and let them sit for about 15 minutes. The salt will pull water from the eggplant. Flip the egg plant slices over and let them sit for another 15 minutes to remove more moisture.

Quickly rinse the eggplants under running water to remove salt. Pat them dry. Brush them with olive oil and toss them on a grill. Cook them just as you would cook asparagus.

[Chef Dave]

Acorn Squash Soup
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Acorn squash soup served in the acorn shell is a wonderful way to start a holiday meal.

Remove the top of each acorn squash. The seeds may be discarded or if you'd like - remove the membrane pulp, dry the seeds, and toast them in oil over medium high heat, stirring frequently.

Cover the top of each acorn squash with aluminum foil.

Bake the acorn squash in a 350 degree oven until fork tender (about 1 hour).

Cool the squash.

Use a spoon to remove the squash but avoid piercing the shell.

Puree the squash with butter and heavy cream. Heat the squash mixture in a pan. Season with salt and pepper to taste.

To serve - pour the squash soup into each shell. Add a dollop of sour cream to the soup.

Optional: Add crumbled bacon pieces, minced green onion, and/or toasted squash seeds.

[javamomma]

I am thinking you must be hungry! :)

[Chef Dave]

I am thinking you must be hungry! :)

No ... I'm a culinary arts instructor with way too much time on my hands. :)

... plus this is also what I do for a living ... menu planning ... sharing information ... cooking ... thinking about plate presentations ...

http://www.thenibble.com/zone/drafts/images/Yellowtable-300.jpg

[mopar]

These all look amazing! Maybe I will spend some of my break cooking instead of only baking.