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May 17, 2012

Recipe Listing for Side | dish

Cranberry Sauce with Rosemary & Orange Recipe courtesy Anita Dillon
Ingredients 12 oz fresh cranberries, picked through and rinsed 1 C granulated sugar 1/2 C fresh orange juice 2 t minced fresh rosemary 1/2 t finely grated orange zest	Instructions Bring the cranberries, sugar, orange juice and rosemary to a boil in a large saucepan over medium-high heat. Reduce the heat and simmer for one minute (some berries will have popped and some will be whole). Remove the saucepan from the heat and stir in the zest. Cover and let stand for 10 minutes. Allow the sauce to cool to room temperature, cover and refrigerate. Return to room temperature before serving. This sauce can be made up to a week ahead and refrigerated in a covered container.
	Yield: 2 1/2 cups approx
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Potato Gratin with Mushrooms and Marscarpone Cheese Recipe courtesy Anita Dilon
Ingredients 2 oz dried porcini mushrooms 1 C boiling water 2 T (1/4 stick) butter 2 t T extra virgin olive oil 1/4 cup plus 2 T grated parmesan cheese 1 1/2 C mascarpone cheese (from about 1 1/2 seven ounce containers) 1 C whipping cream 3 garlic cloves, chopped Pinch of freshly grated nutmeg 2 1/2 pounds russet potatoes (about 5 large), peeled, cut crosswise into 1/8" thick slices	Instructions Place porcini mushrooms and 1 cup boiling water in medium bowl. Place small bowl atop mushrooms to keep submerged. Let soak 20 minutes. Drain and coarsely chop mushrooms. Melt butter with olive oil in medium skillet over medium heat. Add chopped mushrooms and saute until beginning to brown, about 3 minutes. Sprinkle with salt and pepper. Remove from heat. Whisk 1/4 cup parmesan chese and next four ingredients in small bowl; season with salt and pepper. Mushrooms and cheese mixture can be prepared 1 day ahead. Cover separately and chill. Preheat oven to 325 degrees. Butter a wide shallow 2 quart baking dish. Arrange 1/4 of potato slices in bottom of dish. Sprinkle lightly with salt and pepper. Scatter 1/4 of mushrooms over. Spread 1/2 of cheese mixture over, shaking dish to settle. Repeat with remaining potatoes and mushrooms in 2 layers each; spread remaining cheese mixture over. Sprinkle 2 tablespoons parmesan over. Place baking dish on rimmed baking sheet. Bake gratin until top is brown and sauce is bubbling at edges, about 1 hour and 15 minutes. Let gratin rest 15 minutes before serving. Can be made 2 hours ahead. Let stand at room temperature. Tent loosely with foil and re-warm in 300 degree oven for 20 minutes.
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Fresh Green Beans with Brown Butter & Toasted Pecans Recipe courtesy Anita Dillon
Ingredients Kosher salt 2 lbs green beans, trimmed 1/4 lb (1/2 cup) unsalted butter, cut into pieces 1/4 C finely chopped shallots 1/2 C finely chopped toasted pecans 2 T fresh lemon juice (more to taste) Freshly ground black pepper	Instructions Bring a pot of salted water to boil. Add the green beans; cook until tender, about 5 minutes. Drain and reserve. In a large skillet over medium-high heat, melt the butter. Add the shallots and pecans; cook, stirring until the butter turns a light brown and begins to smell nutty; be careful not to burn it. Add the beans and toss to coat. Cook until the beans are warmed through, about 3 minutes. Add the lemon juice and season with salt and pepper.
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