A Couple of Seriously Delicious Sides…

Mushroom and Leek Gratin

Celery Root and Apple Remoulade

Now, you may notice from the titles of these dishes that one recipe is truly decadent sounding and one is fairly healthy sounding.  Those impressions would be correct.  The Mushroom and Leek Gratin was so rich I struggled to eat all I had put on my plate despite how delicious it was.  The Celery Root and Apple Gratin was also super delicious but was light enough that I was able to keep going back for seconds.

Here’s the Gratin:

I may have gotten lazy and gone with pre-sliced cremini mushrooms instead of portabella…

I may have gotten lazy and gone with pre-sliced cremini mushrooms instead of portabella…

The cream and parmesan worked so well with the leek and mushrooms.  I also have yet to meet a dish that feature leeks that I don’t love.  They are just so good.  Mmm… now I’m remembering those braised leeks…  This is definitely a special occasion dish and not an every-night-of-the-week dish.

The Celery Root Remoulade, however:

It may not be the most photogenic dish...

It may not be the most photogenic dish…

This is seriously, seriously good.  I was picking at it all evening.  I’ve also made the executive decision to try to incorporate celery root into cole slaw in the future.  Don’t bother with the celery seed, go for the celery root.  Seriously.

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So many sides!

The October 2003 issue has so many incredible sides.  This is a summary of the ones I enjoyed the most.

I love mushrooms!

I love mushrooms!

The first I want to discuss is this mushroom ragout.  I cannot even begin to describe how delicious this was!  The shallots and thyme are perfect in it.  When making the recipe I did run into one slight mishap… I had bought all the ingredients but failed to notice that it called for a dry red or white wine.  I was fresh out.  What I did have was dry vermouth!  G and I were both unsure about the substitution until I found this extremely helpful discussion on the subject by Smitten Kitchen (she’s so good!).   The vermouth tasted so incredible that I don’t think I’ll even bother with wine the next time I make this and yes, I will be making this again.

Next, I want to tell you about the beauty of braised leeks.

Can you see how silky and luscious that sauce is?

Can you see how silky and luscious that sauce is?

I love leeks, but I have never braised them.  They are incredible as the base of a chicken (along with some carrots) and they are awesome in a Vichyssoise soup (potato leek soup for those of you without the Joy of Cooking).  This dish almost combined the two flavors.  You use chicken stock as the braising liquid so it reduces and gets super flavorful.  You add butter at the end so it brings in the richness of the Vichyssoise.  I was literally ready to lick my plate the sauce was so delicious!

Luckily, I served the braised leeks with twice-baked potatoes, so I just used the starchy goodness of my potato to soak it up instead.

A plate full of happy!

A plate full of happy!

It was my first time making twice-baked potatoes so I wouldn’t say the outcome was perfect.  They were a little lumpy and not fluffy and light like the ones I’ve eaten before.  I think I should have used a mixer to do the mashing instead of a potato masher to get the perfect texture.  The flavor, however, was without fault.  Yum!

And finally, that brings me to roasted pears and sweet potatoes.

Going in for the close up!

Going in for the close up!

I cannot say enough good things about the spice mixture on these.  First of all, it’s super simple.  Just ground mustard, ginger, and cayenne.  But it works so wonderfully together and really complements the sweetness of the potatoes and the pears.  This makes a pretty big batch, but we finished the entire thing that night.  We couldn’t keep our hands off it.  If we hadn’t been using forks, I would say it was finger lickin’ good.  Well done, EF!  Well done!

Just a Side and the Biggest Pork Chop I’ve Ever Seen

Sauteed Green Beans and Mushrooms

http://www.marthastewart.com/326520/sauteed-green-beans-and-mushrooms

September 2007, pg. 117

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Seriously?!?!?! Have you ever seen a pork chop that big?!

So. Things I adore about this side dish:  Mushrooms. Shallots. And it tastes like green bean casserole without all the extra fat and heavy cream.

The first thing I have to say is that I really wish I had been cooking with shallots more in the past.  They are really delicious!  And so much more subtle than onions and they give you a hint of garlic as well.  I’m so happy that I was able to appreciate how awesome they are in this dish and will be sure to keep them stocked in my pantry from now on.

I did cheat a little with this one and I used frozen french cut green beans.  I do buy fresh from time to time, but I have to say that green beans are one of the few vegetables I almost always buy frozen.  Frozen green beans are so easy and they really taste no different than the fresh.  I also used cremini mushrooms because I pretty much always use cremini mushrooms.  I think white button mushrooms are nearly flavorless and avoid them as much as possible.

I highly recommend this side and will keep it in mind whenever I am craving green beans in the future.

Next up: Marsala Chicken with Sage and Cremini Mushrooms and Peas and Carrot Ribbons