Sides

recipe 10-42: Roasted Summer Vegetables

Category: Side DishYield: 10 servings

Ingredients

2 pounds carrots, peeled and cut oblique

1 pound red bell peppers

1 tablespoon olive oil

2 tablespoons shallots, chopped

4 cloves garlic, chopped

1 pound corn, from husk, cleaned

11⁄2 pounds assorted radishes, sliced 3⁄4-inch thick

1⁄2 pound pattypan squash

1⁄2 tablespoon thyme

2 bay leaves

Black pepper to taste

4 ounces chicken stock

1 tablespoon basil leaves, chopped

1⁄2 tablespoon rub of your choice

Steps

1.Blanch carrots for 2 minutes.

2.Cut peppers in half and remove seeds. Place on oiled sheet pans and roast in hot oven or grill the peppers. Remove skins.

3.Mix together all ingredients except basil and spice rub. Place in hot roasting pan in a 3508F oven. Let roast, stirring occasionally, for 30 minutes. Add more stock if needed to prevent burning. If vegetables are getting too brown, cover with foil.

4.Add basil and spice rub as needed at end for more flavoring.

Nutritional Analysis

KcaloriesProtein (g)Fat (g)Carbo (g)Sodium (mg)Chol (mg)

1233226520

recipe 10-43: Mixed-Grain Pilaf

Category: Side DishYield: 10 servings

Ingredients

1 cup wheat berries

2 thyme stems

1 bay leaf

1 cup quinoa

1 cup hot water

1 bay leaf

1⁄2 ounce chicken stock, defatted

1 ounce onions, diced

3 ounces brown rice

1 pint chicken stock, defatted

2 cups water

1 bay leaf

1 head roasted garlic

2 teaspoons olive oil

2 ounces onions, chopped

2 tablespoons chopped basil, oregano, and chives

Chicken stock, as needed

Steps

1.In a sauce pot of boiling water, add wheat berries with thyme stems and bay leaf and cook for about 1 hour. Drain and cool.

2.Soak quinoa in cold water to take out any impurities. Steam quinoa in hot water with bay leaf. Cover and let steam for about 20 minutes.

3.Heat 1⁄2 ounce of chicken stock in a stockpot. Sweat 1 ounce diced onions until translucent.

4.Add rice, 1 pint stock, thyme, and bay leaf. Simmer and cover pilaf-style in a 3508F oven for about 20 minutes or until done.

5.Puree roasted garlic.

6.Heat oil in stockpot. Sweat 2 ounces chopped onions until translucent. Add pureed garlic, wheat berries, quinoa, brown rice, and herbs.

7.Let simmer for 5 minutes. Remove bay leaf. Adjust consistency with stock if needed.

Nutritional Analysis

KcaloriesProtein (g)Fat (g)Carbo (g)Sodium (mg)Chol (mg)

2117339310

recipe 10-44: Potatoes Au Grain

Category: Side DishYield: 28 servings

Ingredients

4 pounds, 6 ounces sliced “B” bliss potatoes

4 cups 3 fl oz. fat-free milk

1 teaspoon salt

1 tablespoon garlic

3.5 ounces red onions

3.5 ounces parmesan cheese

1.4 ounces arrowroot

3.5 ounces mie de pain

3.5 ounces parmesan cheese

Steps

  1. Slice unpeeled potatoes to 1/8” thick on slicer.
  2. Do not put the potatoes in water. Place them directly into the fat-free milk.
  3. Cook the potatoes in the milk with salt, garlic, and onions in a steam kettle covered with film.
  4. When potatoes are completely cooked, add cheese and lié with arrowroot.
  5. Dump into a 2” full hotel pan and top with mie de pain and cheese.
  6. Bake in a 325° oven until golden on top.
  7. Remove and chill in refrigerator.
  8. Cut into portions – 4 x 7.
  9. Transfer onto plates. Cover with film.
  10. Reheat in microwave at service.