Tags Side Dish

Sweet Potato & Corn Chowder

Sweet Potato & Corn Chowder

Serves 4-8
Prep time 15 minutes
Cook time 30 minutes
Total time 45 minutes
Meal type Appetizer, Lunch, Side Dish, Soup, Starter
Misc Serve Hot
By author Julie Grady Thomas

Ingredients

  • 1 sweet potato, peeled and diced (8-10 ounces)
  • 6oz corn, fresh (frozen is okay, too!)
  • 1 Large onion, diced
  • 20fl oz water
  • 2oz butter, unsalted
  • 2oz all purpose flour
  • 6oz heavy cream
  • 6fl oz whole milk
  • 1 ½ teaspoon dried sage
  • ¼ teaspoon nutmeg, grated
  • 1 tablespoon apple cider vinegar
  • 1-2 dash Tabasco sauce
  • 2 teaspoons salt, or to taste
  • 1 tablespoon canola oil

Note

Yields approximately 1.5 quarts

Directions

1. Heat canola oil over medium heat, add the onion and cook until translucent.
2. Add the sweet potato, corn, water and heavy cream. Bring to a boil. Reduce to a simmer and cook until the sweet potatoes are tender (10-15 minutes).
3. Meanwhile, in a separate pan, begin to melt the butter over medium heat to make the roux. Cook until the butter begins to brown, add the sage and stir, and then add the flour until evenly distributed. Be careful—it will burn quickly, so have the sage and flour ready to go in. Stir this constantly to avoid scorching and when it no longer smells like raw flour, whisk in the milk until smooth. Promptly remove from the heat.
4. As soon as the sweet potatoes are finished, whisk in the white sauce from the second pan until evenly incorporated and thickened.
5. Turn off the heat and season with salt, vinegar, Tabasco, and nutmeg.

Maple Roasted Butternut Squash

Maple Roasted Butternut Squash

Serves 3-6
Prep time 15 minutes
Cook time 40 minutes
Total time 55 minutes
Meal type Appetizer, Lunch, Side Dish, Soup, Starter
By author Julie Grady Thomas

Ingredients

  • 1 Small butternut squash; peeled, seeds removed, cubed (about 1 pound.)
  • 1 Medium onion, chopped
  • 1 Medium carrot, chopped
  • 2 stalks celery, chopped
  • 4-5 garlic cloves, crushed
  • 1 Small potato peeled and chopped
  • 1-2fl oz maple syrup (depending on how much you like… and please: the real stuff only!)
  • 1fl oz apple cider vinegar
  • 2 ½ cups water
  • 4lb heavy cream
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground coriander
  • ¼ teaspoon ground sage
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon crushed red pepper
  • Salt to taste
  • Tabasco to taste

Note

Yields approximately 1 ½ quarts

Directions

1. Preheat oven to 350°F. Begin to cook the onions, carrots, celery, and garlic over medium high heat, stirring frequently to avoid scorching.
2. Toss the cubed squash in the maple syrup spices, coating evenly. Spread out onto a sheet pan and roast in the oven for 15-20 minutes, or until the squash is tender. Take care to not burn the syrup. If it becomes too thick, add roughly a tablespoon of water and mix. The syrup should be a happy glaze on the squash.
3. Once the vegetables—namely the carrots—can be easily cut with a spoon, add half of the vinegar (reserving the other half for later), followed by the potatoes, water and the roasted squash. Use another tablespoon or so of water to deglaze the bottom of the roasting pan. Don’t lose any of that precious maple!
4. Turn the heat to high and bring to a boil. Reduce the heat to medium low, cover, and simmer for 20-25 minutes, stirring occasionally.
5. When the potatoes are cooked through, puree with the remaining vinegar, heavy cream, and season to your liking with salt and Tabasco.
6. Enjoy with your favorite crusty bread warmed in the oven.

Maple Roasted Butternut Squash

Maple Roasted Butternut Squash

Serves 3-6
Prep time 15 minutes
Cook time 40 minutes
Total time 55 minutes
Meal type Appetizer, Lunch, Side Dish, Soup, Starter
Misc Serve Hot
By author Julie Grady Thomas

Ingredients

  • 100g or 4/5 cup of powdered sugar
  • 1 Small butternut squash; peeled, seeds removed, cubed (about 1 pound.)
  • 1 Medium onion, chopped
  • 1 Medium carrot, chopped
  • 2 stalks celery, chopped
  • 4-5 garlic cloves, crushed
  • 1 Small potato peeled and chopped
  • 1-2fl oz maple syrup (depending on how much you like… and please: the real stuff only!)
  • 1fl oz apple cider vinegar
  • 2 ½ cups water
  • 4oz heavy cream
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground coriander
  • ¼ teaspoon ground sage
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon crushed red pepper
  • Salt to taste
  • Tabasco to taste
  • 200g or 1 3/5 cups of chopped and toasted hazelnuts
  • 250g or 2 cups of Ferrero Nutella
  • 6oz high quality block of dark chocolate for baking
  • 1-2 teaspoon vanilla powder (if desired)*, but it mainly depends on the preference of the baker.
  • 20 whole toasted hazelnuts

Note

Yields approximately 1 ½ quarts

Directions

1. Preheat oven to 350°F. Begin to cook the onions, carrots, celery, and garlic over medium high heat, stirring frequently to avoid scorching.
2. Toss the cubed squash in the maple syrup spices, coating evenly. Spread out onto a sheet pan and roast in the oven for 15-20 minutes, or until the squash is tender. Take care to not burn the syrup. If it becomes too thick, add roughly a tablespoon of water and mix. The syrup should be a happy glaze on the squash.
3. Once the vegetables—namely the carrots—can be easily cut with a spoon, add half of the vinegar (reserving the other half for later), followed by the potatoes, water and the roasted squash. Use another tablespoon or so of water to deglaze the bottom of the roasting pan. Don’t lose any of that precious maple!
4. Turn the heat to high and bring to a boil. Reduce the heat to medium low, cover, and simmer for 20-25 minutes, stirring occasionally.
5. When the potatoes are cooked through, puree with the remaining vinegar, heavy cream, and season to your liking with salt and Tabasco.
6. Enjoy with your favorite crusty bread warmed in the oven.

Honey Oatmeal Bread

Pavlova

Meal type Side Dish
By author Elaine Pusateri Cowan

Ingredients

Home-Fried Taters

  • 5lb Yukon Gold potatoes
  • 1 pinch kosher salt
  • 1 pinch freshly ground black pepper
  • 1 cup canola oil (approximately)

Sour Cream and Chives

  • 1-pound container of sour cream
  • 1 bunch fresh chives

Directions

Home-Fried Taters
1. Scrub the potatoes with a brush; be sure to get all the dirt off them because you are leaving the skins on.
2. Boil potatoes until tender, approximately 8-15 minutes.
3. Strain potatoes, and pat dry.
4. Heat a heavy skillet with 1 cup of canola oil.
5. Cut the potatoes in half and/or flatten the whole thing, with your palm.
6. Season both sides of the smashed potato with kosher salt and freshly cracked pepper.
7. Lightly fry the potatoes -just until they turn golden, remember that they are already cooked.
8. Remove potatoes and place on a cooling rack or on top of paper towels to drain any excess oil.
9. Top with Sour cream and chives.
Sour Cream and Chives
1. Chop chives into ⅛ inch bits.
2. Mix chives into sour cream then refrigerate—you can make this a day ahead

No Knead Harvest Bread

No Knead Harvest Bread

Meal type Appetizer, Bread, Side Dish, Starter
By author Peggy Bridges

Ingredients

  • 3 ¼ cups Lancelot Hi-Gluten Flour or King Arthur Unbleached All-Purpose Flour
  • A few swirls of olive oil—for measurement sake I’ll say approximately ¼ cup
  • 3-4lb chicken legs, bone-in and with skin, seasoned lightly with salt and pepper
  • 5 whole heads of organic garlic cloves separated (about 40), unpeeled
  • 6 Large fresh thyme sprigs
  • ¼ teaspoon red pepper flakes
  • 2 cups Wormtown’s Blonde Cougar Summer Ale, An American Blond Ale
  • 3 pats of salted butter
  • 1 cup King Arthur Traditional Whole Wheat Flour or King Arthur White Whole Wheat Flour
  • 2 tablespoons salt
  • ½ teaspoon instant yeast
  • 1 ¾ cup cool water
  • ¾ cup dried cranberries
  • ½ cup golden raisins
  • 1 cup coarsely chopped pecans or walnuts

Directions

1) Mix the flours, salt, yeast, and water in a large bowl. Stir, then use your hands to mix and form a sticky dough.
2) Work the dough just enough to incorporate all the flour, then work in the fruit and nuts.
3) Cover the bowl with plastic wrap, and let it rest at room temperature overnight, or for at least 8 hours; it'll become bubbly and rise quite a bit, so use a large bowl.
4) Turn the dough out onto a lightly floured surface, and form it into a log or round loaf to fit your 14" to 15" long stoneware baker; 9" x 12" oval deep casserole dish; or 9" to 10" round baking crock.
5) Place the dough in the lightly greased pan, smooth side up.
6) Cover and let rise at room temperature for about 2 hours, until it's become puffy. It should rise noticeably, but it's not a real high-riser.
8) Bake the bread at 375 degrees for 45 to 50 minutes. Remove the bread from the oven, turn out onto a rack, and cool before slicing.

No Knead Harvest Bread

No Knead Harvest Bread

Meal type Appetizer, Bread, Side Dish, Starter
By author Peggy Bridges

Ingredients

  • 3 ¼ cups Lancelot Hi-Gluten Flour or King Arthur Unbleached All-Purpose Flour
  • A few swirls of olive oil—for measurement sake I’ll say approximately ¼ cup
  • 3-4lb chicken legs, bone-in and with skin, seasoned lightly with salt and pepper
  • 5 whole heads of organic garlic cloves separated (about 40), unpeeled
  • 6 Large fresh thyme sprigs
  • ¼ teaspoon red pepper flakes
  • 2 cups Wormtown’s Blonde Cougar Summer Ale, An American Blond Ale
  • 3 pats of salted butter
  • 1 cup King Arthur Traditional Whole Wheat Flour or King Arthur White Whole Wheat Flour
  • 2 tablespoons salt
  • ½ teaspoon instant yeast
  • 1 ¾ cup cool water
  • ¾ cup dried cranberries
  • ½ cup golden raisins
  • 1 cup coarsely chopped pecans or walnuts

Directions

1) Mix the flours, salt, yeast, and water in a large bowl. Stir, then use your hands to mix and form a sticky dough.
2) Work the dough just enough to incorporate all the flour, then work in the fruit and nuts.
3) Cover the bowl with plastic wrap, and let it rest at room temperature overnight, or for at least 8 hours; it'll become bubbly and rise quite a bit, so use a large bowl.
4) Turn the dough out onto a lightly floured surface, and form it into a log or round loaf to fit your 14" to 15" long stoneware baker; 9" x 12" oval deep casserole dish; or 9" to 10" round baking crock.
5) Place the dough in the lightly greased pan, smooth side up.
6) Cover and let rise at room temperature for about 2 hours, until it's become puffy. It should rise noticeably, but it's not a real high-riser.
8) Bake the bread at 375 degrees for 45 to 50 minutes. Remove the bread from the oven, turn out onto a rack, and cool before slicing.

Home-Fried Taters

Pavlova

Meal type Side Dish
By author Elaine Pusateri Cowan

Ingredients

Home-Fried Taters

  • 5lb Yukon Gold potatoes
  • 1 pinch kosher salt
  • 1 pinch freshly ground black pepper
  • 1 cup canola oil (approximately)

Sour Cream and Chives

  • 1-pound container of sour cream
  • 1 bunch fresh chives

Directions

Home-Fried Taters
1. Scrub the potatoes with a brush; be sure to get all the dirt off them because you are leaving the skins on.
2. Boil potatoes until tender, approximately 8-15 minutes.
3. Strain potatoes, and pat dry.
4. Heat a heavy skillet with 1 cup of canola oil.
5. Cut the potatoes in half and/or flatten the whole thing, with your palm.
6. Season both sides of the smashed potato with kosher salt and freshly cracked pepper.
7. Lightly fry the potatoes -just until they turn golden, remember that they are already cooked.
8. Remove potatoes and place on a cooling rack or on top of paper towels to drain any excess oil.
9. Top with Sour cream and chives.
Sour Cream and Chives
1. Chop chives into ⅛ inch bits.
2. Mix chives into sour cream then refrigerate—you can make this a day ahead

Braised Chicken, 40 cloves of Garlic, and a Hometown Brew

No Knead Harvest Bread

Meal type Appetizer, Bread, Side Dish, Starter
By author Peggy Bridges

Ingredients

  • 3 ¼ cups Lancelot Hi-Gluten Flour or King Arthur Unbleached All-Purpose Flour
  • A few swirls of olive oil—for measurement sake I’ll say approximately ¼ cup
  • 3-4lb chicken legs, bone-in and with skin, seasoned lightly with salt and pepper
  • 5 whole heads of organic garlic cloves separated (about 40), unpeeled
  • 6 Large fresh thyme sprigs
  • ¼ teaspoon red pepper flakes
  • 2 cups Wormtown’s Blonde Cougar Summer Ale, An American Blond Ale
  • 3 pats of salted butter
  • 1 cup King Arthur Traditional Whole Wheat Flour or King Arthur White Whole Wheat Flour
  • 2 tablespoons salt
  • ½ teaspoon instant yeast
  • 1 ¾ cup cool water
  • ¾ cup dried cranberries
  • ½ cup golden raisins
  • 1 cup coarsely chopped pecans or walnuts

Directions

1) Mix the flours, salt, yeast, and water in a large bowl. Stir, then use your hands to mix and form a sticky dough.
2) Work the dough just enough to incorporate all the flour, then work in the fruit and nuts.
3) Cover the bowl with plastic wrap, and let it rest at room temperature overnight, or for at least 8 hours; it'll become bubbly and rise quite a bit, so use a large bowl.
4) Turn the dough out onto a lightly floured surface, and form it into a log or round loaf to fit your 14" to 15" long stoneware baker; 9" x 12" oval deep casserole dish; or 9" to 10" round baking crock.
5) Place the dough in the lightly greased pan, smooth side up.
6) Cover and let rise at room temperature for about 2 hours, until it's become puffy. It should rise noticeably, but it's not a real high-riser.
8) Bake the bread at 375 degrees for 45 to 50 minutes. Remove the bread from the oven, turn out onto a rack, and cool before slicing.

Braised Chicken, 40 cloves of Garlic, and a Hometown Brew

Braised Chicken, 40 cloves of Garlic, and a Hometown Brew

Meal type Side Dish
By author Chef Leslie Tripp

Ingredients

  • cayenne
  • Lightly muddled orange, lemon, strawberries, blueberries, and a cherry
  • 16oz mayonnaise
  • 6oz sriracha
  • ¼ cup lime juice
  • salt
  • 16oz mayonnaise
  • 6oz sriracha
  • ¼ cup lime juice
  • salt
  • cayenne
  • White Beans
  • Garbanzo Beans
  • Red Pepper chopped
  • Red Onion chopped
  • Green, Pink, White Peppercorns crushed
  • Olive Oil
  • Lemon Juice
  • Fresh Basil chopped
  • 1 ½ cup all purpose flour
  • 1 ½ cup semolina flour
  • 1lb firm ricotta cheese
  • 3 whole eggs
  • ½fl oz Skyy Barcraft Watermelon Fresca Vodka
  • ¼fl oz Skyy Infusions Pacific Blueberry
  • ¼fl oz Midori
  • 1fl oz white wine
  • Sour, pineapple, and orange juice

Directions

Combine all ingredients in a bowl and chill.

Mango Relish

Mango Relish

Serves 4
Meal type Side Dish
By author Chef Leslie Tripp

Ingredients

  • 1 cup plum tomatoes seeded and diced
  • 1 ¾ cup diced ripe mango
  • ¼ cup diced red onion
  • ¼ cup chopped dry cranberries
  • ¼ cup chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1 tablespoon rice vinegar
  • 1 teaspoon sugar
  • Salt pepper to taste
  • 1 clove garlic minced
  • ¼ cup olive oil

Note

One of the recipes taught during the Saybrook Point Inn and Spa’s New England Foodie Weekend

Directions

Combine all ingredients
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