Delicious Sides

I can frequently come up with what to make for dinner.  Sides, however, are somewhat elusive to me.  Here are a couple that are well worth making!  Including my in-laws cheese pudding recipe, it is perfect for the holidays, and I now think that a Thanksgiving meal without it is just wrong.

Crispy Smashed Potatoes

Serves 4-6

My oven is a bit wonky, so this didn't turn out as well as hopped, but oooh sooo tasty.

I think rosemary would be fabulous in this as well.  Give it a try next time you have steaks.  

This recipe works with potatoes 1 1/2"- 2" in diameter.  Anything bigger just will not work.  Make sure the potatoes are cooked thoroughly, so they smash easily.  Remove from baking sheet as soon as they are done browning, will toughen if they are left too long.  You can also use a potato masher. 

2 pound small Red Bliss potatoes (roughly 18), scrubbed

6 tablespoon extra virgin olive oil

1 teaspoon thyme leaves, chopped finely

Kosher salt and ground black pepper

Directions 

Adjust oven racks to top and bottom positions and heat oven to 500 degrees.  Arrange potatoes on a rimmed baking sheet, pour 3/4 cups water into baking sheet, and wrap tightly with foil.  Cook on bottom rack until paring knife slips in and out easily, 25-30 minutes.  Remove foil and cool for 10 minutes.  Blot any remaining water if left.

Drizzle 3 tablespoons oil over potatoes and roll to coat.  Space potatoes evenly on baking sheet and place a second baking sheet on top; press down firmly on baking sheet, flattening potatoes until 1/3"
to 1/2" thick.  Sprinkle with thyme leaves, and season generously with salt and pepper, drizzle evenly with remaining 3 tablespoons of olive oil.  Roast on top rack for 15 minutes.  Transfer to bottom rack and continue to roast until well browned.  About 20-30 minutes longer.  Serve immediately.

Roasted Carrots

Serves 4-6

1 1/2 pound carrots, peeled, halved crosswise, and cut lengthwise if necessary to create even pieces

2 tablespoons unsalted butter, melted

Table salt and ground black pepper (try other seasonings as well, rosemary,  shallots, etc)

Directions

Adjust oven rack to middle position and heat oven to 425 degrees.  In a large bowl combine carrots with butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper; toss to coat.  Transfer carrots to foil or parchment lined rimmed baking sheet and spread evenly in a single layer.

Cover baking sheet tightly with foil and cook for 15 minutes.  Remove foil and continue to cook, stirring twice, until carrots are well browned and tender 30-35 minutes.  Transfer to serving platter season withsalt and pepper to taste, and serve.

Cheese Pudding 

serves 4-6

NOTE:  Prepare a day ahead.  Must sit for 12 hrs prior to baking.

Set oven to 375

10 slices bread, crust removed and cubed
1 lb. shredded cheddar cheese
1 stick butter
3 eggs, separated
2 c. milk
1 T. grated onion
1/2-1 t. cayenne pepper

Directions

Melt butter, toss with bread.
Mix egg yolks, milk, onion & pepper.  Add to bread. Mix well.
Add cheese.  Mix.
Beat egg whites till stiff and gently fold into bread mixture.

Cover and store in refrigerator for 12 hrs or overnight.

Bake in deep bowl for 45 min., uncovered.

Recipe doubles well, if you have a dish large enough to bake it in.

Chicken Fricassee

So I've been bad about updating, and honestly since the wedding not a whole whole lot of cooking.  Been super lazy.  Precooked frozen shit and all.  

So this was pretty easy, and QUITE tasty.  I also did roasted carrots as a side (will add an entry with several sides next).  Great meal.  

Chicken Fricassee

Serves 4-6

2 pounds boneless skinless chicken breasts, thighs, or combination

Table salt and ground black pepper

1 tablespoon unsalted butter

1 tablespoon olive oil

1 pound cremini mushrooms, stems trimmed, cleaned, chopped fine, about 1 cup

1 medium onion, chopped fine, about 1 cup

1/4 cup dry white wine

1 tablespoon unbleached AP flour

1 teaspoon minced garlic

1 1/2 cups low sodium chicken broth

1/3 cup sour cream

1 egg yold

1/2 tsp fresh grated nutmeg

2 teaspoons fresh lemon juice

2 teaspoons minced fresh taragon or parsley

Directions

Pat chicken dry with paper towels ad season with 1 tsp salt and 1/2 tsp pepper.  Heat butter and oil in 12 inch skillet over med high heat.  When foaming subsides, place chicken in skillet and cook until browned, about 4 minutes.  Flip chicken, continue to cook another 4 minutes.  Transfer chicken to large plate.

Add mushrooms, onion, and wine to now-empty skillet and cook, stirring occasionally, until liquid has evaporated and mushrooms are browned, 8-10 min.  Add flour and garlic, cook stirring constantly for a minute.  Add broth and bring mix to a boil, scraping bottom of pan with wooden spoon to loosen any browned bits.   Add chicken and any accumulated juices to skillet.  Reduce heat to med low, cover, and simmer, about 5-10 minutes.

Transfer chicken to a clean platter and tent loosely with foil.  Whisk sour cream and egg yolk together in a med bowl.  Whisking constantly, slowly stir 1/2 cup of sauce from skillet to sour cream mixture.  Stirring constantly slowly pour sour cream mix in to simmering sauce.  Stir in nutmeg lemon juice, and tarragon.  Return to simmer.  Season with salt and pepper to taste.  Pour sauce over chicken and serve.