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11/21 #521 THANKSGIVING SIDES
Welcome to RK, I’m AS. It’s becoming something of a tradition on this show to give you some ideas for the upcoming Thanksgiving Dinner. We’re assuming by now you have your turkey purchased and you’ve bought your sauerkraut…but for those of you who haven’t completed your menu, Radio Kitchen would like to make some suggestions on interesting side-dishes. And Chef JP of CR, some creative side dishes can really add a lot to the meal.
THANKSGIVING SIDE DISHES Original Radio Kitchen Recipes Curried Rice Casserole
1 cup Jasmin rice, cooked, rinsed and drained ½ cup sour cream ½ cup dried cranberries ¼ cup golden raisins 2 tbs orange marmalade 2 tbs sliced almonds 4 tsp curry powder 1 tbs white wine vinegar salt and pepper
1. Combine all the ingredients in a bowl, mixing thoroughly. Season to taste. Pour into an oven proof casserole and bake in a 375 oven for about 35 minutes, until golden on top. Garnish with sprigs of Italian parsley.
Spiced Carrots
6 large carrots, washed, peeled, and cut on the diagonal into ¼ inch slices ¼ cup chopped sun dried tomatoes ¼ cup dried cranberries ¼ stick of unsalted butter 1 tbs honey 2 tbs lemon juice 2 tbs orange juice 1 tsp cardamom 1 tsp ginger 1 tsp cinnamon 1 tsp white pepper ¼ cup crumbled walnuts salt to taste
1. In a skillet, cook the carrots in water until they are just slightly tender. Add the dried cranberries and sun dried tomatoes and allow them to reconstitute. When carrots are tender, drain off the water. 2. Cut the butter into pats, and add to the skillet. Over medium heat, stir the carrots until the butter melts. Add the honey, lemon and orange juice, and then add the spices. Cook over medium to low heat until the resulting sauce thickens. Toss in the crumbled walnuts and stir them into the mixture.
Sherried Mushrooms
30 medium brown mushrooms, washed and sliced thinly 3 large shallots, peeled and sliced into thin rings 1 stick unsalted butter, cut into pats 1 tsp sesame oil ¼ cup medium dry sherry, like an amontillado ½ cup chicken broth 1 tbs arrowroot pinch of brown sugar, to taste salt and ground black pepper to taste
1. Melt the butter in a stainless steel skillet over low heat. Add the mushrooms and shallots and sauté gently until they are almost cooked through. Remove from heat. 2. In a bowl, blend the liquid ingredients thoroughly. Take a few tablespoons aside and make a slurry with the arrowroot. Return the slurry to the mixture, and stir in. 3. Pour the sauce into the skillet with the mushrooms, shallots and their cooking liquid. Bring to a boil, then reduce heat, and cook until the sauce thickens. You may add the brown sugar to such an extent as it brings out a touch of sweetness in the sherry sauce. Salt and pepper to taste.
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