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.