Category Archives: Side Dishes

Parmesan Portobellos

Portobello mushrooms are a hearty complement to beef. This recipe and “Teriyaki Portobello Mushrooms” are found on the same page – both will be a hit!

Parmesan Portobellos
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Ingredients
  1. 2 Tbsp. sliced shallots
  2. 2 garlic cloves, chopped
  3. 2 Tbsp. olive oil
  4. 1/4 cup butter
  5. 1 lb.(500g)sliced portobello mushrooms
  6. 1/4 cup balsamic vinegar
  7. 1/3 cup grated parmesan cheese
  8. pepper to taste
Instructions
  1. Clean tops of mushrooms with brush or moist paper towel. Don’t peel them – you’ll lose the flavor! Saute shallots and garlic in oil and butter for 2-3 minutes. Add mushrooms, stirring until golden. Add vinegar and stir well to deglaze pan. Add the cheese and stir until melted. Season with pepper and serve immediately. Serves 4.
  2. How do they get the deer to cross at the yellow road sign?
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How do they get the deer to cross at the yellow road sign?

Caramelized Onion and Potato Flan

This is one of the first recipes Chef Vincent shared with us for “A Year of the Best” – SOLD! Excellent with ham or roast beef

Caramelized Onion and Potato Flan
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Ingredients
  1. 2 Tbsp. butter
  2. 2 large onions
  3. 6-8 medium baker potatoes, peeled and thinly sliced
  4. salt and freshly ground pepper to taste
  5. 1/2 -3/4 lb. Emmenthal or Gruyere cheese, grated
Instructions
  1. In large frying pan over medium heat, saute onions in butter until deep golden brown, about 20 minutes. Cook slowly to caramelize.
  2. Grease a 9″x13″ pan or large round baking dish. Layer half the potato slices in a shingle fashion and season. Top with half the onions and Emmenthal. Repeat next layer, ending with cheese. Bake at 350 F. for 50 minutes, or until potatoes are fork tender. Cut in squares or wedges to serve.
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I have to take my paycheque to the bank – it’s too small to go by itself.

Oven-Roasted Autumn Vegetables

New from “A Year of The Best” – you’ll love the flavour combinations. 

Oven-Roasted Autumn Vegetables
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Ingredients
  1. 1 large sweet potato, peeled and cut into 1″ cubes
  2. 1 fennel bulb, scrubbed, trimmed and cut into wedges
  3. 8 oz. (250 g) small red potatoes, scrubbed and quartered
  4. 6 oz. (170 g) shitake mushrooms, stems removed, cut in half
  5. 4 large shallots, peeled and cut into quarters
  6. 2 Tbsp. olive oil
  7. 1 Tbsp. balsamic vinegar
  8. 1 tsp. coarse salt
  9. 1 Tbsp. balsamic vinegar
Instructions
  1. Preheat oven to 425 F. In a large roasting pan toss sweet potato, fennel, red potatoes, mushrooms and shallots with oil and 1 Tbsp. vinegar and salt. Roast uncovered for 30 – 35 minutes, stirring and tossing once or twice, until vegetables are lightly browned and tender. Place roasted vegetables in a large serving bowl. Sprinkle with 1 Tbsp. vinegar. Serve warm or at room temperature.
Instructions
  1. Preheat oven to 425 F. In a large roasting pan toss sweet potato, fennel, red potatoes, mushrooms and shallots with oil and 1 Tbsp. vinegar and salt. Roast uncovered for 30 – 35 minutes, stirring and tossing once or twice, until vegetables are lightly browned and tender. Place roasted vegetables in a large serving bowl. Sprinkle with 1 Tbsp. vinegar. Serve warm or at room temperature.
Notes
  1. Book Reference – The Rest of the Best – Vol. 2 (Page: 168), A Year of the Best (Page: 88)
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Book Reference – The Rest of the Best – Vol. 2 (Page: 168), A Year of the Best (Page: 88)

Sign over bank teller’s window: Deposits welcome; withdrawals tolerated.
 

Sweet Potato Supreme

Sweet Potato Supreme
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Ingredients
  1. 4 cups cooked, mashed sweet potatoes 1L
  2. 2 Tbsp. cream or milk 30mL
  3. 1 tsp. salt 5mL
  4. 1/4 tsp. paprika 1 mL
  5. 1/2 cup brown sugar, packed 125mL
  6. 1/3 cup butter 75mL
  7. 1 cup pecan halves, to cover casserole 250 mL
Instructions
  1. Thoroughly mix potatoes, cream, salt and paprika. Spread in greased casserole. Make the topping by heating brown sugar and butter over low heat, stirring constantly, until butter is barely melted. (It is important not to cook after butter is melted, or the topping will harden when casserole is heated.) Spread topping over potatoes and cover with pecan halves. Refrigerate until ready to heat. This casserole may be warmed in an oven of any temperature. Should be bubbling hot before servings. Serves 6-8.
  2. Book Reference – The Best of the Best (Page: 170), Enjoy (Page: 94)
Instructions
  1. Thoroughly mix potatoes, cream, salt and paprika. Spread in greased casserole. Make the topping by heating brown sugar and butter over low heat, stirring constantly, until butter is barely melted. (It is important not to cook after butter is melted, or the topping will harden when casserole is heated.) Spread topping over potatoes and cover with pecan halves. Refrigerate until ready to heat. This casserole may be warmed in an oven of any temperature. Should be bubbling hot before servings. Serves 6-8.
Notes
  1. Book Reference – The Best of the Best (Page: 170), Enjoy (Page: 94)
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Great with ham or turkey.
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Asparagus Vinaigrette

An elegant spring vegetable and the inspiration for the cover on, “The Best of the Best and More”

Asparagus VinIagrette An elegant spring vegetable.
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Ingredients
  1. 1 LB. FRESH ASPARAGUS 500 g
  2. DRESSING
  3. 1 TBSP. DIJON MUSTARD 15 mL
  4. 2 TBSP. WHITE WINE VINEGAR 30 mL
  5. 3 TBSP. FRESH LEMON JUICE 45 mL
  6. 1 TSP. SUGAR 5 mL
  7. SALT & PEPPER TO TASTE
  8. 1⁄3 CUP VEGETABLE OIL 75 mL
  9. LEMON ZEST
  10. Before credit cards, we always knew exactly how much we were broke.
  11. Look for this great recipe and more in The Best of The Best and More.
Instructions
  1. TO PREPARE ASPARAGUS: PLACE ASPARAGUS IN SMALL AMOUNT OF BOILING WATER AND COOK FOR 2 MINUTES. (ASPARAGUS WILL TURN BRIGHT GREEN AND SHOULD STILL BE CRUNCHY.) REMOVE ASPARAGUS AND PLUNGE INTO ICE WATER. WHEN COOL, DRY AND PLACE ON SERVING PLATTER.
  2. TO PREPARE DRESSING: PLACE ALL INGREDIENTS IN A BOWL AND WHISK TOGETHER. POUR OVER ASPARAGUS AND GARNISH WITH LEMON ZEST.
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Before credit cards, we always knew exactly how much we were broke.

Look for this great recipe and more in The Best of The Best and More.

Schwarties Hash Browns

Great for buffets! Freezes well. Serves 8-10.

Hash Brown Potatoes – Schwarties
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Ingredients
  1. 2 lbs. (1 kg) frozen hash brown potatoes
  2. 2 cups (500 mL) sour cream
  3. 2-10 oz.(284 ml) cans mushroom soup
  4. 1/2 cup melted butter
  5. grated onion to taste
  6. salt to taste
  7. 2 cups grated cheddar cheese
  8. 2 Tbsp. parmesan cheese
Instructions
  1. Thaw potatoes slightly. Mix potatoes, sour cream, mushroom soup, butter, onion, salt and cheddar cheese in a 9 x 13″ baking dish. Sprinkle parmesan on top and bake at 350F for 1 hour.
  2. Book Reference – The Best of the Best – Vol. 1 (Page: 176), Enjoy! (Page: 95)
Notes
  1. Book Reference – The Best of the Best – Vol. 1 (Page: 176), Enjoy! (Page: 95)
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Many a woman marries a man for life and then finds out he doesn’t have any.