Recipe Originals » Side Dishes

Mashed Potatoes II

Jill — Sun, 01 Jan 2012 04:36:53 +0000

Our process of repeating the recipes is also an opportunity to upgrade the photos. The first Mashed Potatoes photo was just potatoes in a bowl – we will likely use this new one in the cookbook.

Servings: 8

Fresh
6 (2.5 lbs.) white russet potatoes
1/2 cup (1 stick) butter
1 cup milk

Pantry
2 Tbsp. salt, additional to taste
1 tsp. black pepper

Boil potatoes
Peel the potatoes and quarter. Cover with water in a large pot and bring to a boil. Cover the pot, leaving an opening to let some steam escape. Cook for 10 to 15 minutes or until done. Potatoes should break apart easily when pierced with a fork.

Warm milk and butter
While the potatoes boil, place the milk and butter in a small pot. Warm over low heat until the butter is melted.

Mash potatoes
Drain the potatoes and return pot to the stove on a burner at low heat. Use a potato masher or large spoon to mash the potatoes. Add the warmed butter and milk to the potatoes and mix with a whisk. Add salt and pepper, adjust seasonings to taste.

Serve
Serve warm.

Note: There is a print link embedded within this post, please visit this post to print it.

Glazed Carrots II

Jill — Sun, 01 Jan 2012 04:32:46 +0000

I cut the sugar back slightly from the original Glazed Carrots to rave reviews from Jim.

Servings: 4

Fresh
1 lbs. small carrots with greens
2 Tbsp. butter

Pantry
1/4 cup brown sugar
1 cup water

Prepare carrots
Trim the greens off the carrots, leaving 1 inch remaining. Peel the carrots.

Prepare glaze
Melt the butter in a large saucepan over medium-low heat. Add the sugar and cook until dissolved into the butter. Add the water and stir. Increase heat to bring to a boil, reduce to a simmer.

Cook carrots
Add the carrots to the glaze and stir to evenly coat. Cook carrots in the glaze for 15 to 20 minutes or until carrots reach desired tenderness. Turn carrots several times during simmering to cook evenly.

Serve
Serve whole carrots warm as a side dish.

Note: There is a print link embedded within this post, please visit this post to print it.

Stewed Tomatoes

Jill — Sun, 21 Aug 2011 03:55:11 +0000

Stewed Tomatoes is the first recipe we made when we started this project (photo at the bottom of this post). Over a year later, we are nearing the end of the project and remaking some recipes for photo upgrades before we go to print. One of our dinner guets suggested the sprig of basil for contrast and I think the photo turned out very well (as did the dish).

Servings: 4 (2 tomatoes each)

Fresh
8 medium vine-ripe tomatoes

Pantry
1 Tbsp. vegetable stock
2 tsp. Worcestershire sauce
1 tsp. granulated white sugar
1/4 tsp. salt
1/4 tsp. ground black pepper

Peel tomatoes
Peel the tomatoes by placing in boiling water in a stock pot for 2 to 3 minutes or until skins start to separate. Remove tomatoes from water and let cool. Pull skin off tomatoes and discard skins.

Stew tomatoes
In the same stock pot used to boil the tomatoes, heat the vegetable stock over medium heat, this will only take a minute. Add the tomatoes, Worcestershire, and sugar to the stock pot. Turn the heat down to low and stew tomatoes for 15 minutes uncovered. Add salt and pepper just before serving.

Serve
Use a slotted spoon to transfer tomatoes to a serving dish. Serve warm as a side dish.

Note: There is a print link embedded within this post, please visit this post to print it.

Bread & Butter Pickles

Jill — Mon, 25 Jul 2011 06:35:31 +0000

The Glen-Mor Restaurant didn’t serve Bread & Butter Pickles, but it is a part of Jim’s childhood in Maine – his grandmother often made pickles. This version does not can the pickles for storing in the pantry, and instead makes pickles that can be refrigerated for up to 3 weeks. If you prefer canning and long-term storage, use the same ingredients but boil the pickles inside jars, as would be done in any canning preparation.

Servings: 4 cups

Fresh
1 lb. small cucumbers, such as Kirby
1 large onion

Pantry
1 Tbsp. kosher salt
1 cup apple cider vinegar
1/2 cup granulated sugar
1 Tbsp. pickling spice, or substitute with mustard seeds, celery seeds, whole cloves and ground turmeric
Ice for chilling

Prepare vegetables
Slice cucumbers into thin rounds, approximately 1/8-inch thin. Place in a large colander placed over a large mixing bowl. Thinly slice the onion and add to the cucumbers. Add salt and toss to coat. Cover with a thin dish cloth and several layers of ice. Set aside on the counter for 2 hours.

Prepare pickling liquid
In a medium stock pot, combine vinegar, sugar, and pickling spice. Bring to a boil and stir to dissolve sugar.

Pickle vegetables
Discard liquid collected in the mixing bowl and add cucumbers and onions to the pickling liquid. Reduce heat and press vegetables down to submerge in the liquid. Cook over low heat for 5 to 8 minutes or until the cucumber skins brown.

Chill and serve
Use a slotted spoon to transfer cucumbers and onions in small batches to a large glass jar, shaking the spoon to knock off pickling spice before placing in the jar. Pour pickling liquid through a strainer and into the glass jar and discard strained pickling spice. Chill for 2 hours before serving. Serve cucumbers and onions without pickling liquid. Store in the refrigerator for up to 3 weeks.

Note: There is a print link embedded within this post, please visit this post to print it.

Peas

Jill — Thu, 21 Jul 2011 00:46:17 +0000

Jim and I both love peas. I am always adding them to pasta dishes and casseroles. The Glen-Mor Restaurant served peas as a side dish.

Servings: 4

Fresh
1 lb. peas

Pantry
1 tsp. salt, divided
1/4 tsp. ground black pepper

Boil peas
Bring a medium stock pot filled half way with water to a boil. Add 1/2 tsp. salt. Add peas and cook over medium-high heat uncovered for 3 to 4 minutes.

Season and serve
Drain peas season with remaining salt and pepper. Serve approximately 4 oz. per person.

Note: There is a print link embedded within this post, please visit this post to print it.

Creamed Onions in Crumbs

Jill — Mon, 18 Jul 2011 00:48:55 +0000

Jim doesn’t remember eating Creamed Onions growing up, so the Glen-Mor Restaurant comparison taste test could not be conducted. However, we did make the recipe twice to cut down on the richness in the first recipe. Despite the unknown authenticity, we both enjoyed this side dish.

Servings: 8

Fresh
4 cups pearl onions
2 Tbsp. butter
3/4 cup milk
2 oz. sharp white cheddar cheese

Pantry
1/2 tsp. salt
1/2 tsp. pepper
3/4 cup crushed plain crackers, such as Toll House Original or Townhouse

Peel onions
Bring approximately 2 quarts of water to boil in a large pot. Add onions and boil for 3 minutes. Drain and rinse with cold water. Slice root-end off onions and squeeze onion from top end to remove peel. Discard peels and set onions aside.

Assemble casserole
Preheat oven to 350 degrees-F. Place onions in a 2 quart glass casserole dish. Add salt and pepper. Melt butter and pour over onions. Pour milk over onions. Sprinkle cracker crumbs on top.

Bake onions
Bake casserole for 50 minutes.

Serve
Let onions cool for several minutes and serve as a side dish.

Note: There is a print link embedded within this post, please visit this post to print it.

Baked Potatoes

Jill — Mon, 11 Jul 2011 17:59:28 +0000

Jim said we didn’t need to include a recipe for Baked Potatoes because it is so simple, but I prefer to be thorough. I will skip the photo of an undressed baked potato and just provide the method. The Glen-Mor Restaurant did not serve its potatoes in aluminum foil, and followed this straight-forward method to achieve the perfect Baked Potato.

Servings: 4

Fresh
4 large russet potatoes

Bake potato
Preheat oven to 350 degrees-F. Scrub potatoes and place in a metal cookie sheet or similar. Place cookie sheet in the middle rack in the oven and back for 1 hour.

Serve
Remove from oven and cut a small “X” on the top of the potato along one of the long sides. Push the ends together to break the skin at the “X” and allow steam to escape. Serve immediately with butter, salt, pepper, and sour cream on the side.

Note: There is a print link embedded within this post, please visit this post to print it.

Asparagus

Jill — Sun, 10 Jul 2011 08:51:30 +0000

We served asparagus along with Roast Leg of Lamb and Quinoa and Squash Gratin for a dinner party this weekend.

Servings: 8

Fresh
2 bunches (1 lb. each) asparagus
2 Tbsp. butter

Pantry
2 quarts water, boiling
2 tsp. salt

Prepare asparagus
Trim asparagus ends and peel off any large leaves on the stalks.

Boil asparagus
Boil water in a tea kettle. Place one layer asparagus in a large skillet over medium heat, and pour boiling water over spears. Cook in batches if necessary as to not stack the asparagus. Boil asparagus for 1 to 2 minutes or until just tender but still with a crisp.

Add butter and salt
Transfer asparagus to a large mixing bowl and add butter and salt. Mix with tongs, butter will melt and coat the spears.

Serve
Place 5 to 8 spears on each plate and serve immediately.

Note: There is a print link embedded within this post, please visit this post to print it.

Green Beans

Jill — Sat, 09 Jul 2011 01:15:06 +0000

Tonight’s green beans were courtesy of a dinner guest who has a share in a local farm co-op. As prepared they are wonderful and crisp. The Glen-Mor Restaurant added butter, which is omitted here but can be added if desired.

Servings: 4

Fresh
1 lb. green beans

Pantry
2 quarts water
1 tsp. salt, divided
1/4 tsp. ground black pepper

Prepare green beans
Trim and discard ends from green beans.

Boil water and beans
Bring water to a boil in a medium pot. Add salt. Add green beans and continue to heat on medium-high heat for 5 minutes.

Serve
Drain beans and sprinkle with remaining salt and pepper. Serve immediately.

Zucchini & Summer Squash

Jill — Sun, 03 Jul 2011 14:55:31 +0000

The Glen-Mor Restaurant method of using stock to boil the squash is a new preparation method for me, and adds a little depth to these summer vegetables.

Servings: 4 to 6

Fresh
1 lb. zucchini or summer squash, or combination of both
2 cups Chicken Stock
1 Tbsp. butter

Pantry
2 cups water
1/2 tsp. salt

Prepare vegetables
Slice squash in rounds approximately 1/4-inch thick and set aside.

Boil stock
Bring stock and water to a boil in a large pot.

Boil vegetables
Add vegetables to boiling water and cook for 5 to 7 minutes uncovered over medium heat or until vegetables are just tender when pierced with a fork. Drain liquid and keep vegetables in the pot. Add butter and stir over low heat until butter is melted and vegetables are coated. Add salt, adjusting as necessary dependent on the saltiness of the stock.

Serve
Drain vegetables and serve warm as a side dish.

Note: There is a print link embedded within this post, please visit this post to print it.