Find your favorite side to add to the main course that is provided in the membership.
Rice Pilaf
Ingredients
- 2 tbsp unsalted butter
- 1/2 small yellow onion finely chopped
- 3-4 medium garlic cloves minced
- 1 tsp salt
- 1/2 tsp pepper
- 1 1/4 cup basmati rice
- 2 1/2 cup chicken broth
Instructions
- Melt the butter in a medium saucepan over medium heat. Add the onion, garlic, salt, and pepper. Stir until the onion is soft but not brown. Stir in the rice until it is well-coated. Add the broth and bring to a boil.
- cover, decrease the heat, and simmer until the rice is tender and the liquid is absorbed, 15 – 20 minutes.
Mashed Potatoes
Ingredients
- 6 medium russet potatoes about 2 lbs
- 6 tbsp milk or cream
- 2-4 tbsp butter
- salt & pepper
Instructions
- Peel and cut the potatoes into 2-inch chunks. Put them in a large saucepan with salted cold water to cover by 1 inch. Bring to a boil, cover slightly, and cook until they are tender when pierced with a fork, 15-20 minutes. Drain completely and cover to keep hot.
- Heat the milk and butter in a small pan or in measuring cup in the microwave.
- With the hot potatoes in the same pan or in a large bowl, mix with an electric mixer on moderate speed or by hand with a potato masher. Add the milk and butter. Season with salt and pepper to taste. Serve immediately.
Notes
For tangy mashed potatoes:Â Substitute 3/4 to 1 cup of sour cream for the milk.
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Roasted Potatoes
Ingredients
- 4 large baking potatoes
- 3 tbsp olive oil
- 1 tsp salt
- 1/4 tsp pepper
Instructions
- Preheat oven to 375 degrees. Cook potatoes in a large saucepan of boiling salted water for 10 minutes only. Drain and peel off skins. Cut potatoes into thick chunks about 2 x 1 inch.
- Pour olive oil into a 13 x 9-inch baking dish. Add potatoes and toss to coat with oil. Season with salt and pepper. Roast, turning once, 35 minutes, or until tender inside and crispy brown outside.
Polenta
Ingredients
- 1 1/2 quarts water
- 2 tsp salt
- 2 cups instant polenta
- 3 tbsp butter
- 1/2 tsp pepper
- 1/2 c parmesan cheese grated
Instructions
- In a large saucepan, bring water and salt to a boil over high heat. Stire in polenta in a slow steady stream. Reduce heat to medium and continue stirring 5 minutes, or until polenta is thickened to consistency of hot cereal.
- Remove polenta from heat and stir in butter, pepper, and Parmesan cheese.
Risotto with Asparagus
Ingredients
- 15 medium Fresh Asparagus
- 3 tbsp butter
- 1/2 cup onion finely choped
- 4 oz pancetta cut into 1/4-inch dice
- 1 cup white wine
- 2 cups Arborio rice
- 1/2 tsp salt
- 1/4 tsp pepper
- 6-8 cups chicken stock
- 1/2 cup parmesan cheese grated
Instructions
- Trim off tough ends of Asparagus and cut diagonally into 3/4-inch pieces, leaving tips intact. Cook in 2 quarts boiling salted water 2-3 minutes, until crisp-tender. Drain and rinse under cold running water. Drain and pat dry.
- In a heavy saucepan, melt 2 tbsp butter over medium heat. Add onion and pancetta and cook 2-3 minutes, or until onion is softened. Add wine and cook over high heat 2-3 minutes to reduce by half. Add rice, salt, and pepper and cook, stirring, 1 minute. Add 2 cups chicken stock and stir over medium to low heat until absorbed, 5-6 minutes. Continue to add as much stock as needed, 1 cup at a time, stirring, until rice is creamy and tender but still firm in center. Process should take 15 -18 minutes from time you add first stock. Add asparagus and cook 1-2 minutes, or until heated through. Remove from heat and stir in remaining 1 tbsp butter and the parmesan cheese.
Notes
You can use 1 10-ounce package of frozen asparagus tips, defrosted if you can’t find fresh.
You can use Canadian bacon if you can’t find Pancetta
You can use 2 14 1/2-ounce cans broth mixed with 4 cups hot water if you don’t have homemade chicken stock.
