Side Dish

Course: 
  • 1½ lbs brussels sprouts, trimmed
  • 2 tablespoons extra virgin olive oil
  • 1/3 cup prosciutto, finely chopped, 1/4-inch dice
  • 1 lb chestnuts, roasted, peeled and coarsely chopped
  • 1/3 cup chicken stock or turkey stock
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Note: Vacuum-packed chestnuts may be substituted. Image shown with pancetta which may be substituted for prosciutto

Italian Style Brussels Sprouts And Chestnuts

Italian Style Brussels Sprouts And Chestnuts   

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Course: 
  • 2/3 cup apple cider
  • 5 large yams or sweet potatoes (about 4 1/2 lbs), scrubbed but not peeled
  • 4 tablespoons unsalted butter (1/2 stick)
  • 2 tablespoons light brown sugar
  • 1/2 teaspoon salt

Note: We use yams to mean what most people call sweet potatoes. Louisiana yams are especially sweet and what most people know as sweet potatoes.

Apple Cider Mashed Yams

Apple Cider Mashed Yams 

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Course: 

Casserole

  • 1/4 lb unsalted butter (1 stick), cut into 1-inch chunks
  • 5 lbs sweet potatoes (about 8 medium) peeled and cut into 1-inch cubes
  • 1 cup packed light brown sugar
  • 1½ teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup water

Topping

  • 1 egg white lightly beaten
  • 1/2 cup packed light brown sugar
  • 1/8 teaspoon salt
  • pinch cayenne pepper
  • pinch ground cumin
  • 2 cups pecans, halved

Ultimate Candied Sweet Potato Casserole

Candied Sweet Potato Casserole

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Course: 
  • 1 1/2 lbs green beans, trimmed and cut into 2-inch pieces
  • 3 tablespoons extra virgin olive oil, plus extra for sprinkling
  • 2 large pears, ripe, peeled and cut into 1-inch chunks, Bosc are preferred
  • 8 ounces ham, cut into 1/2-inch chunks
  • 1/2 cup chicken stock plus extra
  • salt and pepper
  • freshly squeezed lemon juice for sprinkling

Green Beans Pears and Ham

Green Beans Pears and Ham 

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Course: 
  • 1 tablespoon olive oil
  • 2 tablespoons pancetta, diced or 1 slice bacon, diced
  • 1 anchovy fillet, chopped
  • 1/4 cup onion, minced
  • 1 tablespoon garlic, minced
  • 8 cups spinach leaves
  • 2 tablespoons raisens, dark or golden
  • 1 tablespoon pine nuts, toasted
  • salt and pepper to taste

Sautéed Spinach with Bacon, Anchovy, Raisens and Pine Nuts

Sicilian Style Sauteed Spinach With Bacon Anchovy And Raisens 

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