Nourishments: The Glory Of Side Dishes
On one of our first Thanksgivings as a married couple, my husband and I decided to host his parents for the holiday. The thing is, we were pretty strict vegetarians at the time, and there was no way a turkey was going to grace the table. We rationalized that if need be, we would be able to catch a fish, so we settled on grilling a whole salmon for the Thanksgiving Day feast.
This was also early on in our grilling careers, so the timing and skill behind that art added just a tad to the anxiety we felt. I wanted to impress my new family, and I wanted the meal to be one that they would recall with pleasure — despite the lack of a golden brown turkey as the centerpiece.
The appetizers were prepared, the wine poured, and the soup bubbled on the stove. Side dishes waited their turns to be warmed and served. Pies were lined up on the counter, and the cream was whipped. But our timing was a little off.
The grill was slow to reach the right temperature, and the salmon was very cold, and very thick. So while I nervously entertained his parents, my husband diligently stood over the salmon, hunched against the cold November wind, willing it to cook.
At last, word came. Salmon was imminent. I hurried out and we gently scooped the fish onto the platter. All was well…
Until in our haste, the slippery salmon decided to make a final rush for freedom.
Our lives went in to one of those slow motion spirals as the main course tilted to the edge of the platter, became airborne, and, not so gently, splatted onto the floor.
My point is, always give thanks for those side dishes, and never worry about having too many on the table. We still made a feast of the rest of the Thanksgiving meal that day — and the cat was infinitely grateful for our disaster.
Were my in-laws impressed? Perhaps. But I suspect that impression was not what we had envisioned. The next year, Thanksgiving was elsewhere.
Thanksgiving is made of memories. Some are better in hindsight, and others are waiting to be made. Be grateful for the fruits of this season.
Shredded Brussels Sprouts With Caramelized OnionsBrussels sprouts get a bad rap, but ever since I was inspired by recipes in a couple of magazines, this side dish has become a Thanksgiving staple on our table.Wild Rice with MushroomsSmashed Roasted PotatoesAnother favorite, since our daughter introduced them to the Thanksgiving table. This recipe is from the September 2012 issue of Bon Appetit.Miso Mushroom GravyFor the vegetarian guests, and everyone else who is tired of turkey gravy.(miso and arrowroot can be purchased at most natural foods stores and in some supermarkets)
1½ to 2 lbs Brussels sprouts
2 Tbs extra virgin olive oil
2 large onions, thinly sliced (about half a pound)
5 Tbs unsalted butter
2 Tbs cider vinegar
4 Tbs honey or maple syrup
Salt
¾ C water or vegetable stock
In a large saute pan, melt 3 tablespoons of butter. Add the onions and cook slowly, over medium low heat, stirring frequently. When they are a deep golden brown, add the vinegar and honey, and continue to cook briefly. Sprinkle with a bit of salt, and set aside.
Trim Brussels sprouts and rinse. Pat dry, cut in half, then slice thinly.
Heat oil, add sprouts and cook over medium heat, stirring, until the edges begin to brown. Sprinkle with a little salt.
Add the water and 2 tablespoons butter, and cook over low heat until the water evaporates. The sprouts should still be a fairly bright green.
Stir in the onions and serve warm.
Serves 6-8 people.
1½ C wild rice (We use Minnesota wild rice; the dark “wild” rice sold in stores will work, I assume)
4½ C water
2 Tbs canola oil
2 Tbs unsalted butter
1 large red onion, minced
1 10-oz package baby portabella mushrooms, roughly chopped
1 small clove garlic
1 C golden raisins or dried cranberries or cherries
Salt and pepper
Pinch nutmeg
½ tsp thyme
1-2 Tbs freshly minced parsley
Place rice in large bowl and fill with water. Swish the rice around, then gently pour off water and any chaff. Drain.
Place in a medium pot with the 4½ cups water and a pinch of salt. Bring to a boil. Stir once, reduce heat, and simmer for about 45 minutes, or until tender. Gently pour into strainer to drain.
Heat oil and butter. Add onions and garlic and cook until onion begins to soften. Add mushrooms, and continue cooking and stirring until mushrooms are just golden at the edges.
Place rice in a large serving bowl, and add onions and mushrooms, raisins or dried fruit, and season to taste. Sprinkle parsley over top and serve warm.
2 pounds medium Yukon Gold or red-skinned potatoes (about 6 ounces each)
2 tsp kosher salt
¼ tsp black pepper
1/3 C extra-virgin olive oil
Preheat oven to 350 degrees. Wrap each potato in foil. Place on a rimmed baking sheet. Bake until tender, 45-60 minutes. Let cool slightly.
Unwrap potatoes and arrange on same baking sheet. Set another rimmed baking sheet over potatoes, rimmed side up, and press gently to smash potatoes without breaking them apart. Season with salt and pepper; drizzle with half of the oil. Carefully turn potatoes to coat.
Preheat oven to 500 degrees. Roast potatoes for 15 minutes. Drizzle with remaining oil, turn to coat, and continue roasting until crispy and golden brown, 25-30 minutes.
6 oz button mushrooms, cut in half and sliced
1 large shallot, diced
1 clove garlic, crushed
¼ tsp thyme
1 Tbs lemon juice
1 Tbs dry sherry
2 Tbs canola oil
Heat oil and saute mushrooms, shallots, and garlic over medium heat, until mushrooms begin to brown. Stir in thyme, lemon, and sherry and continue cooking until most of moisture has evaporated.
Whisk ¼ cup red or brown rice miso* into 2 cups hot water or unsalted vegetable stock, with 2 ½ tablespoons arrowroot*
Stir into mushrooms and bring to a boil; reduce heat and cook until thickened.
*