Mashed Potatoes with Caramelized Onions & Goat Cheese

by Food52

This is the perfect accompaniment to the ribs just posted. Of course you can always make the perfect, "normal" mashed potatoes, but these add a twist to those and will give a little flare to your side dish! Enjoy!

Ingredients:

4 tbsp. unsalted butter

1 tbsp. olive oil

1.5 lbs. yellow onion (2 large onions), thinly sliced

salt

1/4 tsp. sugar

3 lbs. Russet potatoes, peeled and cut into 1-inch pieces

1.5 cups half and half

1 clove garlic, smashed

1 bay leaf

3 oz. goat cheese

black pepper

Directions:

1. Heat 2 tbsp. butter and the olive oil in a large saute pan over medium heat. Add the sliced onions and stir them to coat. Add 1/4 tsp. salt and the sugar, stirring frequently until onions are golden brown, about 30-40 minutes. If the onions get too dry, add just a bit of water.

2. Place the potatoes in a large pot of cold, salted water. Bring to a boil and cook until fork tender.

3. While the potatoes are cooking, heat the half and half, garlic, bay leaf, and remaining 2 tbsp. of butter in a small saucepan over medium heat. 

4. Drain the potatoes and return them to the hot, dry pot. Stir them over low heat for 2 minute until they are dry. Pour the hot cream mixture a little at a time and mash (manually or with an immersion blender).

5. Set aside a small amount of caramelized onions for garnish and mix the remainder into the potatoes. Crumble the goat cheese into the potatoes and stir to combine. 

6. Transfer to bowl and add salt & pepper to taste.

YUM!

Wild Rice Salad from Trinchero Family Estates

I know what you're going to say....you thought I was gone forever, right? It has been a while since I last posted, but come on, I've been busy. Since my last post I have gotten married and started a new job. I'm trying to continue to cook amazing meals for my husband as often as possible, but lets face it - life gets in the way sometimes I'm not getting home until 6-6:30pm and after a quick workout I. Am. Tired. So, I've been trying to find recipes that I can make larger portions of that are still healthy and delicious in order to have leftovers occasionally. This is one of those recipes. If you have ever had the Whole Foods protein salad this is similar - lots of flavor bursts throughout the entire dish. Trust me, YOU WILL LOVE.

Ingredients:

1 cup organic rice mix (I used wild rice)

1 cup Forbidden Rice (You can find this at Whole Foods)

1/2 cup Craisens

1/2 cup Green Onions chopped

1/2 cups Pecans chopped

1/2 cup figs quartered

1/2 cup Feta Cheese

Dressing:

1/2 cup Olive Oil

1/2 cup Fig Balsamic Vinegar

2 tbsp. Dijon Mustard

Salt & Pepper to taste

Directions:

1. Cook the rice as the directions indicate and cool for 30 minutes in the fridge.

2. Combine all ingredients together.

3. Lightly dress your mix (I only dressed what I was going to eat to ensure the salad didn't turn).

Enjoy!

Brussels Sprouts Gratin with Caramelized Shallots

It has been a crazy week. I decided to leave my job at Seattle Weekly after 3 years leading the Marketing department. It was a quick decision that I'm sure will work out in the long run and in the meantime, my few blog followers will reap the benefits of more regular posts. Let's kick-off with this delicious brussels sprout recipe. It's a great side-dish that made for perfect leftovers. Enjoy!

Brussels Sprouts Gratin with Caramelized Shallots
from Williams Sonoma
Topping:

• 3 cups coarse fresh bread crumbs **I recommend 1 cup, 3 cups was WAY too much.
  
• 3 Tbs. unsalted butter, melted
• 1 1/2 tsp. lemon zest
• 1/2 tsp. kosher salt
• 1/2 tsp. freshly ground pepper
• 2 Tbs. minced fresh flat-leaf parsley
  

Gratin:

• 1 Tbs. unsalted butter
• Kosher salt, to taste, plus 2 tsp.
• 2 lb. brussels sprouts, trimmed and halved lengthwise
• 2 Tbs. all-purpose flour
• 8 oz. Gruyère cheese, grated
• 1/2 oz. Parmigiano-Reggiano cheese, grated
• 1 tsp. lemon zest
• 3/4 tsp. freshly ground pepper
• 1 cup heavy cream
• 1 jar (8 oz.) caramelized shallots, liquid strained off

1. Preheat an oven to 375°F.

2. To make the topping, in a bowl, stir together the bread crumbs, butter, lemon zest, salt, pepper and parsley. Set aside.

3. To make the gratin, grease a 12-inch ovenproof nonstick fry pan with the butter. Bring a large pot of salted water to a boil over high heat. Add the brussels sprouts and cook until just tender, 5 to 7 minutes. Drain, then transfer to a bowl of ice water. Drain and pat dry with paper towels.

4. In a bowl, stir together the flour, Gruyère, Parmigiano-Reggiano, lemon zest, the 2 tsp. salt and the pepper. Stir in the cream, then the brussels sprouts and caramelized shallots. Transfer the mixture to the prepared fry pan and smooth the top. Sprinkle the bread crumb mixture evenly on top. Bake until the bread crumbs are golden brown, about 35 minutes. Let the gratin rest for 15 minutes before serving. Serves 8.

Roasted Mushrooms Escargot-Style

I find that side dishes sometimes can be harder to decide on then the main dish when figuring out what to make for dinner. I think that's because I can easily figure out what type of food I feel like - Italian, Mexican, etc., but figuring out what side goes well with the main is trying. I tend to make a lot of the same things over and over again because it's easy...Caesar salad, asparagus, and/or green beans, and occasionally I'll come across another dish that could easily become another side dish go-to. This mushroom dish is definitely being added to my regularly occurring dishes! Especially when the main is a protein like Chicken Breasts or Steaks! Enjoy!!

Roasted Mushrooms Escargot-Style

from Gourmet Magazine

- 1 lb. of mushrooms (crimini or white - I used a mix of both)
- 2 tbsp. capers, rinsed and chopped
- 3 large garlic cloves, minced
- 2 tbsp. vegetable oil
- 3 tbsp. unsalted butter, cut into pieces
- 2 tsp. fresh lemon juice
- 1/4 cup chopped flat-leaf parsley

1. Preheat oven to 450* F with the rack in the middle

2. Toss the mushrooms with capers, garlic, oil and a pinch of salt and pepper in a deep baking dish. Top with butter and roast, stirring occasionally until mushrooms are tender and golden. 15 to 20 minutes. Stir in lemon juice and parsley.

Enjoy as a great side dish!

Green Beans with Balsamic Roasted Shallots

So, let me apologize first for this shameless post. I feel the need to toot my own horn for a second....I had my first "real" sit-down dinner and it was successful! I stressed the whole week about what to make and how the place settings should look. Then I planned out each day's prep to make sure I wasn't busy in the kitchen the entire party and I truly had a blast the whole time I was planning. I really love planning events at work, but planning events at home is just so much more fun! It was a chance for me to have a group of my friends in one room to enjoy a home cooked meal prepared by me. Great food, great laughs, and amazing conversation. It was the perfect way to start the holiday season! My next few posts will be the menu items I selected. Each turned out the way I imagined and made for a truly memorable meal. I hope you might entertain some friends with one or two of these upcoming recipes!

Green Beans with Balsamic Roasted Shallots

from The Cookin' Canuck

- 6 large shallots - cut in half and shelled, keeping root in tact

- 4 tbsp. EVOO

- 1/2 tsp. salt

- 1/4 tsp. black pepper

- 1 cup low-sodium chix broth (for you veggies - you can use vegetable broth)

- 2 tsp. granulated sugar

- 1 tbsp. balsamic vinegar

- 1 1/4 lb. green beans, ends trimmed

1. Heat the oven to 450* and coat a large baking sheet with cooking spray

2. In a bowl toss the shallots with the EVOO and salt and pepper. Spread the shallots out onto the cooking sheet and bake for 15-18 minutes (until they are dark brown on the bottom)

3. Over medium heat bring the chicken broth to a boil - reduce to about 1/4 cup

4. Add the sugar and vinegar and bring to a boil. Stir until the sugar is dissolved.

5. Add the roasted shallots to the broth mixture and simmer about 5 minutes coating the shallots. (the shallots can be made up to a day beforehand)

6. Bring a large pot of water to a boil. Drop the green beans into the water and cook for about 2 minutes (or until desired wellness).

7. Strain and then mix with a couple teaspoons of olive oil and shallots.

ENJOY!

Rice with Fennel and Golden Raisins

I always used to claim that I hated black licorice, so in turn didn't enjoy using fennel when cooking...well, I was wrong. This recipe uses just the right amounts of everything to create a sweeter rice that works perfectly with a white fish. I laid the Blackened Sea Bass atop a pile of this delicious rice and it made for a perfect combination of sweet and savory - a true winning combination for any cook. I seem to always have the easiest time choosing my main course and then the hardest time picking the sides I feel like, but this rice will now become my go-to whenever I want to add a starch to a meal - delicious!

Rice with Fennel and Golden Raisins
from Gourmet Magazine
1 medium onion, chopped (1 cup)
1 large fennel bulb (stalks discarded), chopped (2 cups)
1/3 cup golden raisins
1/2 tsp. fennel seeds, lightly crushed
3 tbsp. extra-virgin olive oil
1 cup medium - or long grain white rice
2 cups water

1. Cook onion and fennel with raisins, fennel seeds, 1 tsp salt, and 1/4 tsp pepper in oil in 4-qt heavy saucepan over medium heat, stirring occasionally, until softened, 8 to 10 minutes.

2. Add rice and cook, stirring, 1 minute. Add water and bring to a vigorous boil. Tightly cover and cook over low heat, undisturbed, until water is absorbed, about 22 minutes.

3. Remove from heat. Remove lid and put a clean kitchen towel over pan, then replace lid. Let stand 10 minutes, then fluff with fork.