Recipes: Sides Matter

Chefs Greg Upshur and Kathryn Williams offer side-dish recipes for holiday entertaining
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Mushroom-Squash Broil

1 baked and cut-up winter squash
8 ounces mixed mushrooms
2 small peppers (1 green, 1 red), sliced into 1-inch pieces
1/2 teaspoon fennel seeds
1/2 teaspoon cumin seeds
1/2 red onion, diced
1 tablespoon olive oil
8 ounces grated Monterey Jack

Briefly and lightly sauté all ingredients in olive oil, just warming. Leave in oven-safe pan. Top with cheese and broil to light brown. Serve immediately.

Curried Potato Hash

2 russet potatoes, peeled, cut into 1-inch cubes, and boiled until tender
2 tablespoons olive oil
1/2 red onion, diced
1/2 cup French lentils cooked with 2 garlic cloves and chicken bouillon
1/2 tablespoon medium-heat curry
Salt
2 large handfuls of baby Russian kale
Petals from one chrysanthemum

Brown potatoes in olive oil. Add onion, lentils, curry, and salt. Toss in kale at last minute to just wilt. Top with mum petals and serve.

 

 

 

Recipes by Greg Upshur.

 
Butternut Squash and Manchego au Gratin

(Serves 8)

1 tablespoon unsalted butter
2 butternut squash, peeled, seeded, and sliced
1/4 cup sliced onion
Salt and pepper
1 teaspoon dried thyme or 1 tablespoon fresh, chopped
3/4 cup heavy cream, or more, if needed
1/2 to 3/4 cup aged manchego cheese, grated

Butter a 13-by-9-inch pan. Arrange about 1/3 of the squash in a layer covering bottom of pan. Top with 1/3 of the onion and season with salt and pepper. Repeat for 2 more layers. Sprinkle thyme over top and fill with enough cream to almost cover the squash. Cover with foil and bake in a 375-degree oven for 35 minutes. Remove foil and top with manchego. Return to oven and bake until cheese is melted (5-10 minutes). Let stand 5 minutes before serving.

Sautéed Brussels Sprouts

with apple wood-smoked bacon and golden raisins (Serves 6)

1/2 pound apple wood-smoked bacon, diced
2 pounds Brussels sprouts, washed, ends trimmed, halved, and sliced thin
Salt and pepper
2 tablespoons unsalted butter
1/2 cup golden raisins, chopped
1/4 cup sliced, toasted almonds (optional)

In a large sauté pan, cook bacon over medium heat until slightly crispy, about 10 minutes. Add Brussels sprouts and turn heat to high. Season with salt and pepper. Add butter to pan and cook about 7 minutes, or until Brussels sprouts are tender, but still crisp. Stir in raisins until warm. Transfer to platter and top with almonds, if desired.

Recipes by Kathryn Williams.

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