Rice, Pasta, Potatoes, Salads & Sides
Artichoke-Parmesan Stuffing
I found this recipe in the November 1994 issue of Sunset Magazine and I have used it every year since. As the queen of do ahead, I toast the cubes ahead of time. I also cook the vegetables the day before and store them in the refrigerator until it is time to mix the stuffing.
Servings: 12
Ingredients
- 2 lbs rustic bread (about 2 loaves) cut into ¾ to 1-inch cubes (8 quarts total)
- 3 tbsp butter
- 2 large onions chopped
- 1 lb mushrooms rinsed and sliced
- 2 cups celery chopped
- ¼ cup garlic minced
- 3½ cups chicken broth
- 4 jars (6 oz each) marinated artichoke hearts drained
- 1 cup parmesan cheese grated
- 1 tbsp poultry season
- 1 tbsp minced fresh rosemary or 1½ tsp dried
- ¾ tsp salt
- ¾ tsp pepper
- 2 large eggs beaten
Instructions
- Spread bread cubes in a single layer on 12X15-inch baking sheets (you'll need 4 sheets, or do in sequence).Toast in a 350°F oven until very crisp and golden brown, about 25 minutes; shake cubes after 15 minutes and switch pan positions for even browning. (If making ahead, cool cubes, and store airtight for up to 2 days.)
- In a 12-inch frying pan or 6-8 quart pan, melt butter over medium heat; add onions, mushroom, celery and garlic. Cook, stirring often, until vegetables are soft and tinged golden brown, about 25 minutes. To release brown bits from bottom of pan, add ½ cup broth; using a wooden spoon, scrape all brown bits from pan bottom.In a large bowl, mix cooked vegetables with toasted bread cubes, artichoke hearts, cheese, poultry seasoning, rosemary, salt and pepper. Whisk together remaining broth and eggs and pour over vegetable-bread mixture; stir until ingredients are all coated.
- Use to stuff an 18-22 pound turkey. Bake any remaining stuffing mixture in a 2-quart baking dish alongside turkey during the last 45 minutes of roasting time. Or bake stuffing in a 4½ to 5 quart baking dish in a 350°F oven for 30 minutes, covered, and 20 minutes more uncovered.
Jacques's French Potato Salad By Julia Child and Jacques Pépin
This salad is light and clean, full of fresh herbs. A wonderful accompaniment to all sorts of summer fare.
Ingredients
- 2 lbs fingerling potatoes, baby potatoes or other small waxy potatoes
- ½ cup extra-virgin olive oil
- ½ cup ¼-inch slices of scallions green and white parts
- ½ cup sweet onion chopped
- 3 cloves garlic mashed and coarsely chopped (1½ tsp)
- ⅓ cup dry white wine
- 1½ tbsp Dijon-style mustard
- 2-3 tbsp chives chopped
- 2 tbsp (or more) fresh green or purple basil coarsely chopped
- 2 tbsp (or more) fresh tarragon coarsely chopped
- 2 tbsp (or more) parsley coarsely chopped
- 1 tsp kosher salt plus more if needed
- ½ tsp freshly ground black pepper (coarse) plus more if needed
Garnish
- 6 large radicchio leaves from the outside of the head
- 1-2 hard boiled eggs coarsely chopped
- Fresh parsley chopped
Instructions
- Scrub the potatoes and put them, whole, in a saucepan with water to cover by ½-inch. Bring the water to a boil, reduce the heat, and cook the potatoes gently until they are just tender and an be pierced with a sharp knife. Drain immediately and let cool slightly. (Scrape the skin from the cooked potatoes, if you want, as soon as they can be handled. For a decorative look with fingerlings, scrape off only a band of skin, about ½-inch thick, all around the long sides of the potato.)
- Heat 2 tablespoons of the olive oil in a small sauté pan. When hot, add the scallions and the onion, toss to coat well, and cook for about a minute over medium-high head. Add the garlic, toss to mic, and cook for just a few moments, then remove the pan from the heat.
- Slice the potatoes while still warm, cutting them crosswise into ½-inch sections. Put the pieces in a large mixing bowl, pour the wine and 3-4 tablespoons of olive oil over them, and toss gently to distribute. Add the warm vegetables from the pan, mustard, chives, chopped herbs, salt, and pepper, and gently fold all together, mixing well but not crushing the potatoes. Taste the salad and add more seasoning as you like.
- Serve the potatoes warm (no colder than room temperature). Arrange the large radicchio leaves, if you have them, in a close circle on the serving platter, with their curved insides up, to form a rough bowl. Spoon the potato salad inside the leaves sprinkle chopped egg around the edges, and parsley over the top.
Make Ahead Mashed Potatoes
Over the years, I have tried lots of different Mashed Potato recipes, trying to find one that I can make in advance, but doesn't taste like it! This one is the best. If you are transporting the potatoes, put them in a slow cooker after you have rewarmed them.
Servings: 8
Equipment
- Potato ricer or food mill fitted with fine disk
Ingredients
- 4 lbs medium Yukon Gold potatoes scrubbed
- Kosher salt
- ⅔-1 cup heavy cream
- ⅔-1 cup whole milk
- 1¼ cups (2½ sticks) unsalted butter cut into pieces
- ½ cup sour cream
- freshly ground black pepper
Instructions
- Place potatoes in a large pot and pour in cold water to cover by 1". Add a large handful of salt, (water should taste briny, like the ocean) and bring to a boil.Reduce heat and simmer until potatoes are very tender but not crumbly, 30-40 minutes. Drain and return potatoes to warm pot to dry (off heat).
- Meanwhile, heat ⅔ cup cream and ⅔ cup milk in a small saucepan over medium heat until just about to simmer. Reduce heat to low and keep warm until ready to add to the potatoes.
- Pass hot potatoes and butter through ricer into a large bowl (this will help combine them quickly; most of the skins should stay behind but pick out any small pieces taht get through if you want); season generously with salt.Mix with a potato masher until butter is melted and combined.
- Mixing constantly, gradually add warm cream mixture to potatoes, then mix in sour cream. Taste and season with salt and pepper as desired.
Do ahead
- Potatoes can be made 2 days ahead. Let cool; cover and chill. To serve, transfer potatoes to a small pot and add ⅓ cup heavy cream and ⅓ cup whole milk; reheat over medium-low, stirring often to prevent scorching.
Asian Chicken Salad
This is one of my favorite picnic recipes. It packs really well and is good cold and at room temperature.
Ingredients
- 2 chicken breasts grilled and shredded, skin removed
- 1 bunch celery sliced
- 2 cans sliced water chestnuts rinsed and drained
- 2 cups raw, whole almonds lightly roasted
- 2 pkg Oriental flavored Ramen noodles break up noodles
- 1 bottle Italian dressing I use Paul Newman vinegar and oil
Instructions
- In a sealable bowl, place shredded chicken on the bottom, followed by almonds, celery and water chestnuts. Add the broken ramen noodles and sprinkle the dry Top Ramen flavor packets over the top.
- Pour 1/2 of the bottle of dressing, toss the salad, cover and set in the refrigerator for a couple hour or over night.
- When ready to serve, pour remaining salad dressing over top and give salad one last gentle toss.
Notes
Recipe is featured in EAI Blog Post, Parking An Idea.
Bright and Fresh Orzo Salad
This is one of my favorite "go to" recipes for picnics! It is great cold and even better at room temperature.
Ingredients
- 1 tsp grated lemon zest
- ¼ cup fresh lemon juice
- ½ cup extra-virgin olive oil
- 1 tbsp fresh dill finely chopped
- 2 cloves garlic minced
- Kosher salt and freshly ground black pepper to taste
- 1 lbs orzo pasta cooked al dente, drained
- 6 oz feta cheese crumbled
- 1 large yellow bell pepper finely diced
- 1 large red bell pepper finely diced
- ½ cup kalamata olives pitted and quartered
- 2 scallions finely sliced
- 1 tbsp fresh oregano finely chopped
Instructions
- Whisk together the zest, juice, oil, dill, and garlic, then season with salt and pepper, to taste. Mix the pasta, cheese, peppers, olives, and scallions together in a bowl. Pour the vinaigrette over and mix to combine. Add the oregano and season with salt and pepper, to taste.
Sweet Corn Pudding
This is a favorite with both kids and adults. Very easy to prepare and a wonderful compliment to your Thanksgiving dinner menu.
Servings: 8
Equipment
- Blender or Food Processor
Ingredients
- 4 cups frozen corn kernels (about 19 ounces) thawed
- 4 large eggs
- 1 cup whipping cream
- ½ cup whole milk
- 6 tbsp sugar
- ¼ cup butter (½ stick) room temperature
- 2 tbsp all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
Instructions
- Preheat oven to 350°F. Butter 8X8X2-inch glass baking dish.Blend all ingredients in food processor or blender until almost smooth.Pour batter into prepared dish. Bake pudding until brown and center is just set, about 45 minutes. Cool 10 minutes; serve.