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YOUR PRODUCE MAN’S
HOLIDAY RECIPES
ROASTED GARLIC AND SWEET POTATO BISQUE
From the recipe files of Chef Reid
Sinderud
Ingredients
3 lb Sweet potato (peel, dice)
1 lb Butternut squash (peel, dice)
1 lb Onion (diced)
½
lb Carrot (diced)
2 gal Chicken (or veg) stock
2 Cup Roasted garlic
¼
Cup Olive oil
1TBS Caraway seed
1TBS Cardamom seed
1tsp Nutmeg
1 Qt Heavy cream (optional)
Instructions
·
In a large soup pot, heat oil. With the first signs of smoke, add potato,
squash, onion, carrots, and spices. Sweat these for 5 minutes. Add in
stock and garlic. Bring to boil, reduce heat and simmer for 30 min.
·
Puree with a submersion blinder or scoop into a bar blinder and puree
in batches. For a silky soup pass through a fine china cap. Finish with
heavy cream and salt and pepper to taste.
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SAGED AND MASHED POTATOES
Ingredients
2 lb Yukon Gold Potatoes (peel, dice)
2 ea Yellow Onions (diced)
½ cup Water
6 TBS Olive Oil
2 tsp Fresh Sage (chopped)
1 tsp Kosher Salt
1 tsp Fresh Ground Pepper
½ cup Buttermilk
Instructions
· Pre-heat oven to 450 degrees.
· In a greased casserole dish, combine potatoes and onions.
· Combine water, oil, sage, salt and pepper in a small mixing bowl, then
drizzle over the potatoes and onions.
·
Bake uncovered for 40 – 50 minutes or until potatoes are tender.
· Transfer to a mixing bowl. Mash or beat potatoes, gradually adding the
buttermilk until fluffy.
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ORANGE YOU HAPPY SWEET POTATOES
Ingredients
3 lb Sweet Potatoes
6 ea Navel Oranges
¾ cup Brown Sugar
3 TBS Butter (room temp)
2 TBS Water
¼ tsp Ground Nutmeg
¼ tsp Ground Cinnamon
¼ tsp Kosher Salt
¼ tsp Vanilla Extract
2 TBS Pecans (chopped)
Instructions
·
Cook whole yams in enough water to cover, for about 25 – 35 minutes,
or until yams are tender. Drain, peel and cut into 1 inch thick slices.
· Pre-heat oven to 325 degrees.
· Finely grate 1 tsp of orange peel.
· Peel oranges and scrape off the white membrane off the orange. Cut oranges
into thin slices.
· In a 2 qt baking dish, lay Sweet Potato and Orange slices, alternating.
· In a saucepan, heat brown sugar, butter, water, nutmeg, cinnamon, vanilla
and salt. Bring to boil, stirring, and then boil gently, uncovered for
3 minutes. Stir in grated orange peel.
· Pour mixture over potatoes and oranges in the baking dish.
· Bake, uncovered for about 30 minutes, spooning syrup over the potatoes
and oranges in the middle of the baking time. Potatoes should become
glazed.
· Place in a serving dish, spoon syrup over and then sprinkle the chopped
pecans on top.
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MY FAVORITE GREEN BEANS
Ingredients
1 ½ lb Green Beans (julienne cut)
3 tsp Lemon Juice
2 tsp Butter (melted)
¼ cup Almonds (sliced)
6 slices Bacon (chopped)
½ cup Red Onion (chopped)
Instructions
·
Cook bacon. When about half done with the bacon, add the onions and sauté.
Drain oil.
·
Cook Green Beans in a sauce pan, covered in boiling water for about 10 – 12
minutes, or until just crisp-tender. Drain very well.
· Toast almonds in a small fry pan over medium heat, until they are golden,
about 5 minutes. Stir them constantly to prevent burning.
· Mix together the Lemon juice and melted butter in a small bowl. Add
the bacon and onions. Pour over the Green Beans and toss to coat. Gently
fold in the toasted almonds and sprinkle with freshly grated Parmesan
cheese.
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BROCCOLI AND CORN HARVEST SENSATION
Ingredients
1 ea Broccoli
4 ea Corn (cut off the cob)
1 cup Crackers (crushed)
½ cup Cheddar Cheese (shredded)
¼ cup Half and Half
¼ cup Buttermilk
1 ea Egg (beaten)
4 TBS Butter (melted)
½ cup Onions (diced)
¼ tsp Kosher Salt
2 clove Garlic (crushed)
¼ tsp Fresh Ground Pepper
Instructions
· Pre-heat oven to 350 degrees.
· Cut broccoli in small, bite-size pieces. Peel stem and slice. Steam
until just crisp tender.
·
In a large bowl, mix together the broccoli, corn, ½ cup of the
Crackers, cheese, half-and-half, buttermilk, egg, 2 TBS of the butter,
onions, salt, garlic and pepper. Stir to mix well.
· Spoon mixture into a casserole dish.
· Sprinkle remaining crushed Crackers over the mixture. Drizzle remaining
melted butter.
· Bake uncovered for about 25 minutes or until the edges begin to bubble.
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SIMPLE CRANBERRY SAUCE
Ingredients
1 bag Fresh Cranberries (12 oz)
1 cup Water
1 cup Sugar
Instructions
·
In a medium saucepan, mix water and sugar. Stir to dissolve sugar.
·
Bring to a boil. Add cranberries and return to boil. Reduce heat and
boil gently for 10 minutes, stirring occasionally. Remove from heat.
Cool completely to room temperature, then refrigerate.
NOTE: Dice up some left over chicken or pork and add to your salad.
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HOLIDAY STUFFING FANTASIA
by Executive Chef Dan LaVelle,
Rancho Murieta Country Club
Ingredients
1 cup Onion (diced)
1 cup Celery (diced)
3 cloves Garlic (minced)
1 tsp Lemon Thyme (fresh chopped)
1 cup Apples (peeled and diced)
1 cup Pears (peeled and diced)
1/2 cup Cranberries (fresh or dried)
1/4 cup Butter
1 cup Chicken Stock
1/8 tsp Pepper
3 cup Bread Crumbs
Instructions
·
Dice all fruit and vegetables about 1/4" cuts
·
In a sauce pan, melt the butter
·
Sauté onions, garlic and celery until tender
·
Add all other ingredients
·
Stuff your turkey or other meat, or bake the stuffing at 300 degrees
for about 30 minutes
·
You should make extra because your family and guests will want a lot
more
Notes
·
The Bosc Pear is the best of the cooking pears. You can use various apples,
including Fuji or Granny Smith.
·
If you think the stuffing is too dry, don't worry about it. The best
chefs around the world say that dry stuffing absorbs more meat juices,
which is the secret to the best tasting stuffing.