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#1111 - Thanksgiving Sides
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November 20, 2012 #1111 Thanksgiving Sides
Welcome to Radio Kitchen, I'm Al Spoler. Well just in time you've tuned in WYPR to get some advice on the big dinner coming up day after tomorrow. Now, you can play Thanksgiving straight, as many do, or you can use it as a springboard for creative cookery. And Chef Jerry Pellegrino of Waterfront Kitchen, you have your own preferences (you hate turkey), but you love the chance to dabble in a few new side dishes.
Braised Red Cabbage (from "Sharing the Vineyard Table" by Wente and Jones)
2 slices of diced raw bacon
1/2 cup of thinly sliced yellow onions
1/2 cup thinly sliced carrots
1 small head of red cabbage, thinly sliced
1/2 cup brown sugar
1 cup red wine vinegar
1 tsp caraway seeds
1 bay leaf
kosher salt and fresh ground black pepper to taste
1. Sauté the bacon over medium heat until browned.
2. Add the onion, carrot, and cook uncovered until the onion is translucent.
3. Add the cabbage, sugar, vinegar, caraway seeds and bay leaf. Reduce heat to low and simmer, covered, for about 50 minutes. The dish is done when the cabbage is tender. Check for seasoning.
Pear and Cornbread Stuffing (from "Sharing the Vineyard Table"by Wente and Jones)
1 tbs olive oil
1/2 cup diced carrots
1/2 cup diced yellow onion
2 very ripe pears, peeled, cored, and cut into a 1/2 inch dice
2 cups crumbled cornbread
1 tbs chopped fresh sage leaves
1/2 cup chicken broth
salt and pepper
1. Saute the carrots and onions in the olive oil until tender and golden.
2. Add the pear, and toss in well. Cook for about one minute. Remove from heat.
3. Add the cornbread, sage, and chicken broth and mix well. Finish with a seasoning of salt and pepper.
Potato-Butternut Squash Gratin (From "Sharing the Vineyard Table" by Wente and Jones)
1 1/2 cups butternut squash, peeled, seeded and thinly sliced
3 russet potatoes, peeled, and thinly sliced
1 cup heavy cream
1 tsp minced garlic
1/2 tsp minced thyme leaves
1 tsp kosher salt
freshly ground pepper
3 tbs freshly grated parmesan cheese
1. In a large bowl, combine the cream, garlic and thyme, and season with salt and pepper.
2. Place the potatoes in the cream, and thoroughly coat them. Place half the potatoes in the bottom of an oven-proof baking dish, then cover them with the slices of butternut squash. Cover the squash with the remaining potatoes.
3. Pour the remaining cream mixture over the potatoes and squash, and cover the top with the cheese. Bake uncovered in a pre-heated 350 oven for about 1 hour.
Simple Roasted Root Vegetables
4 large carrots, peeled and trimmed
4 large parsnips, peeled and trimmed
4 large turnips, peeled and trimmed
salt and pepper
1 tsp Herbes de Provence
1. Cut each of the vegetables in half, lengthwise. Placing the flat side of each down, slice on a double bias (a slanting and diagonal cut) to a thickness of about 3/8 inch.
2. In a bowl, toss the cut vegetables with olive oil, until all are well coated.
3. Spread out the vegetables on a non-stick cooking sheet, and season with salt and pepper. Bake in a 375 degree oven for about 20 minutes, or just until the edges of the vegetables start to darken. Remove from over, and season with the Herbes de Provence.