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ROASTED MUSHROOMS AND FENNEL IN COFFEE MARINADE

rstShroomFennel

Sweet coffee liqueur from Oklahoma distillery Prairie Wolf provides a nice counter to the vinegar. J & M Mushrooms from Miami, OK, is a good way to source locally in the middle of winter. These are fabulous at room temperature or as a salad the next day.

Makes 10 servings

1 small red onion, minced
½ cup white wine vinegar
¼ cup strong coffee
¼ cup Prairie Wolf coffee liqueur
1 tablespoon fennel fronds
2 tablespoons fresh thyme leaves
2 teaspoons kosher salt
¼ teaspoons freshly cracked black pepper
16 ounces baby portabello mushrooms (crimini), quartered
1 cup thinly sliced fennel
1 cup watermelon radish cut into matchsticks (optional)

Heat the oven to 425°F.

Combine first 8 ingredients. Combine mushrooms, fennel and radishes. Pour marinade over mushroom mixture and allow to soak for 30 minutes, tossing once. Place in hot oven for about 20 minutes, until mushrooms start to brown but fennel is still crunchy. Serve warm or at room temperature.

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CORNBREAD AND SOURDOUGH DRESSING

By Judy Allen

cornbreadSourdoughDressing

To stuff or not to stuff? That is the BIG question for cooks at Thanksgiving.

Personally, regardless of the safety issue associated with stuffing, I prefer it baked on the side—”dressing,” right? This version boasts both cornbread and Farrell Family Bread’s “stuffing bread” (a Tuscan loaf studded with lots of sage, parsley and green onion), but feel free to use all of one or the other. Make sure to use day-old bread—or cube and crumble your bread and let it sit out at room temperature for several hours to dry out.

Feel free to add your own touch with cooked and crumbled Italian sausage, chopped jarred chestnuts or even shucked oysters. The dressing can be prepped (don’t bake it yet!) a day ahead—let it sit out for 30 minutes at room temperature before baking.

Serves 8 to 10.

4 tablespoons unsalted butter
2 onions, finely chopped
4 garlic cloves, minced
6 stalks celery, finely chopped
1 recipe homemade Buttermilk Cornbread
(recipe follows), or store-bought (crumbled to equal 4 to 5 cups)
½ loaf day-old sourdough bread, cubed (4 to 5 cups)
½ cup finely chopped fresh flat-leaf parsley
3 tablespoons finely chopped fresh sage leaves
3 tablespoons finely chopped fresh oregano
4 large eggs
2 cups homemade or low-sodium canned chicken stock, plus more if needed
1½ teaspoons kosher salt
½ teaspoon freshly ground pepper

Heat oven to 375°. Melt the butter in a large high-sided sauté pan. Add the onions, garlic and celery; cook over medium heat until they start to soften, about 8 minutes. Set aside to cool slightly.

Crumble the cornbread into a large bowl, toss in the sourdough and then add the onion mixture, parsley, sage and oregano. Whisk together the eggs, chicken stock, salt and pepper and pour it over the bread mixture, tossing well to combine. Add more stock if the mixture seems dry.

Transfer the mixture to a buttered, large casserole dish or ovenproof skillet and bake until golden on top and cooked through, about 45 minutes. Remove from oven, and serve hot.

BUTTERMILK CORNBREAD

I have adapted this version over the years, from my 1943 edition of Th e Joy of Cooking. Many Southerners have a strong opinion about whether or not to include sugar in cornbread—I like it, but if you are from the other camp please feel free to skip it.

If you are baking this cornbread to use in stuffi ng or dressing for the holidays, try to make it a day ahead, and let it sit out overnight to stale up a bit.

Makes 1 (8-inch) square.

3 tablespoons melted butter, plus more for pan
1 cup yellow cornmeal
1 cup all-purpose fl our
2 tablespoons sugar
1½ teaspoons salt
1 teaspoon baking powder
½ teaspoon baking soda
2 large eggs, room temperature
1¼ cups buttermilk, room temperature

Heat oven to 425°. Butter an 8-inch cast-iron skillet or baking pan (you can use round or square, and set aside.

Whisk together cornmeal, fl our, sugar, salt, baking powder and baking soda in a medium bowl.

In a separate bowl, whisk together the eggs, buttermilk and melted butter. Add this mixture to the cornmeal mixture, and stir until just combined.

Pour the batter into the prepared pan. Bake until the top is golden brown and a cake tester inserted in the center comes out clean, about 25 minutes. Transfer the pan to a wire rack to cool slightly before serving.

tenThouSnacks

JUDY ALLEN, creative director of Edible Tulsa, is an award-winning food writer, wife and mom. Texas born but Oklahoma-raised, Judy studied interior design at Oklahoma State University before she decided she would rather be IN the kitchen than designing them. She attended culinary school at the Institute of Culinary Education in New York City. When her classmates were debating whether to work for Jean-Georges or Daniel, she was trying to fi gure out how to get to Martha. She became an intern the Monday after culinary school graduation, and continued to work for Martha Stewart Living Omnimedia for six years as, ultimately, senior food editor. After blizzards, hurricanes, 9/11 and, ultimately, an enormous blackout, she chose to go back to Oklahoma. Judy has been the food editor of TulsaPeople Magazine for the past seven years as well as an independent food stylist and recipe developer for other publications—her work has been published in Cooking Light, Real Simple, Food Network Magazine and Cottage Living. She loves cooking for friends and family and documents her favorite dishes on her blog, TenTh ousandSnacks.com. Judy lives in Tulsa with her husband and son.

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