Page 15 - Gears and Ears November 2013

Recipe of the Month

Side Dishes to Make while the Turkey is Cooking

Grill-Roasted Vegetables with Pine Nut Pesto
1 pound carrots, cut into 1-inch pieces 1/2 cup extra-virgin olive oil
1 pound parsnips, cut into 1-inch pieces Salt and freshly ground pepper
1 pound brussels sprouts, halved lengthwise 1/4 cup plus 2 tablespoons pine nuts
One 2 1/2-pound butternut squash—peeled, 1 tablespoon unsalted butter
seeded and cut into 1/2-by-1/2 inch pieces 1 large garlic clove, thinly sliced
2 large shallots, cut into 1/2-inch wedges 1/4 cup freshly grated Parmigiano-
6 thyme sprigs Reggiano cheese
In a large bowl, toss the carrots and parsnip pieces with the brussels sprouts, butternut squash, shallots, thyme sprigs and
1/4 cup of the olive oil. Season generously with salt and pepper.

2. Preheat a gas grill to high heat (about 425°). Place 2 perforated grill pans directly on the grate to heat for about 10
minutes. Divide the vegetables between the grill pans and grill over high heat, stirring and turning occasionally, until
they are tender and lightly charred in spots, about 50 minutes. Alternatively, roast the vegetables in a large roasting pan
in a 425° oven, stirring them occasionally.

3. Meanwhile, in a small skillet, heat 1 tablespoon of the olive oil. Add the pine nuts and cook over low heat, stirring
constantly, until they are lightly browned, about 2 minutes. Add the butter and garlic and cook, stirring, until the pine
nuts are browned and the garlic is golden, about 2 minutes. Let cool, then transfer to a mini processor. Add the grated
cheese and the remaining 3 tablespoons of olive oil and pulse to a chunky puree. Season the pine nut pesto with salt.

4. Transfer the vegetables to a large bowl and toss with the pine nut pesto. Serve hot or warm.
Make Ahead The pine nut pesto can be refrigerated overnight. Bring to room temperature before proceeding.
Published in Food and Wine Monthly 2008

Creamy Mustard Greens with Fried Shallots
Contributed by Melissa Rubel Jacobson
2 tablespoons extra-virgin olive oil 1/4 teaspoon cayenne pepper
1 medium onion, finely chopped Kosher salt and freshly ground black pepper
1/2 teaspoon crushed red pepper 10 medium shallots, thinly sliced
6 pounds mustard greens, tough stems Vegetable oil, for frying
discarded and leaves torn 1 1/4 cups heavy cream
1 cup chicken stock 1 garlic clove, smashed
1/3 cup all-purpose flour
Heat the olive oil in a pot. Add the onion and the crushed red pepper and cook over moderate heat, stirring, until translucent, 5
minutes. Add the greens in batches, stirring each batch to wilt before adding more. Add the stock and bring to a simmer. Cover and
cook over moderately low heat until the greens are tender, 15 minutes. Drain the greens well and return them to the pot.
2. In a bowl, mix the flour with the cayenne and a generous pinch each of salt and pepper. Add the shallots and toss to coat with the
flour mixture; transfer to a strainer and shake to remove the excess flour.

3. In a deep skillet, heat 1/2 inch of vegetable oil. Fry the shallots in batches over moderate heat until crisp, 2 minutes. Using a
slotted spoon, transfer to paper towels to drain.

4. In a saucepan, simmer the cream and garlic over low heat until reduced to 1 cup, 10 minutes. Strain the cream over the greens and
simmer over moderate heat until very thick, 5 minutes; season with salt and pepper. Stir in half the fried shallots and transfer to a
serving dish. Sprinkle the remaining shallots on top and serve. Make Ahead The stewed greens can be refrigerated overnight. The
fried shallots can stand at room temperature for 4 hours. From Food and Wine Monthly Published 2006