Holiday Side Dishes

Asiago and Dill New Potato CasserolePhotographed on Fiesta Dinnerware

Holiday meals are what memories are made of. The meal is the central event that brings us all together. It doesn't matter what the holiday actually is; it could be Thanksgiving or Christmas. Or, you could be like me and have to work on the holidays, so your special meal at home may come before or after the actual day. What really matters is that the meal helps create the memories.

As a chef, the people I cook for hold me to a higher standard. I cook turkey as often as anyone else -- about once or twice a year. Yet, because I am a cooking professional, I am supposed to turn out a better turkey than anyone else. Therefore, I have to put a lot of effort into making sure I know what I am doing so that I can live up to everyone's inflated expectations. I start thinking about holiday meals about six months ahead of time, and with all that effort, I always deliver the goods.

Apricot Cranberry Chutney with Roasted Pumpkin Seeds

• 1 bag fresh cranberries
• 1 cup sugar
• 1 cup apple cider
• 1 cup diced dried apricot
• Zest and Juice of 1 orange
• ½ medium onion, diced
• 1 cup raw pumpkin seeds, hulled
• 1 ½ teaspoon salt
• 1 teaspoon chili powder
• ½ teaspoon cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon ginger

In a non reactive sauce pan, combine all the ingredients except for the pumpkin seeds, bring to a simmer and cook, stirring frequently until thickened and the cranberries have all popped, about 15 minutes. Remove from heat and allow it to cool to room temperature. Stir in the roasted pumpkin seeds.

This recipe makes a large batch, and it can be frozen. It should keep for more than a week in the refrigerator. It is also a side dish that is practical to make ahead of time.

Corn and Roasted Chili Pudding

• 3 ears fresh corn, scraped off the cob and partially pureed.
• 4 hatch chilies or 2 poblano peppers, roasted, seeded peeled, and diced.
• ½ Red Bell Pepper, diced small
• 1 Medium Onion, diced
• ½ cup sugar
• 1 cup heavy cream
• ½ cup corn meal
• 1 teaspoon baking powder
• ½ cup grated Parmesan cheese
• 2 cups diced white crusty bread
• 2 eggs
• 2 Tablespoons butter
• ¼ cup sherry
• ½ teaspoon garlic powder
• salt and pepper
• Paprika and more Parmesan cheese for garnish

Cookbook Review
Texas Holiday Cookbook

Horseradish Mashed Sweet Potatoes

• 4 russet potatoes
• 2 sweet potatoes
• 2 tablespoons prepared horseradish
• ¼ cup sour cream
• 1 teaspoon garlic powder
• ½ stick butter
• 2 tablespoons Chopped Parsley

Here is a trick for potatoes that get boiled for too long a period of time. Drain them, put them back in the pot and place in the oven to dry them out. The potatoes are cooked; you just don't want all the extra water they absorbed. The water evaporates, leaving the starch behind. Then you can add your butter and cream and mash away.

Asiago and Dill New Potato Casserole

• 6 to 8 medium sized red potatoes, sliced very thin with the peel still on.
• 1 cup heavy cream or whipping cream
• 2 eggs
• 1 cup shredded asiago cheese plus more for topping
• 2 tablespoons dill
• 2 cloves garlic, minced
• 2 shallots, minced
• 1 tablespoon Salt
• 1 teaspoon Pepper

Sprinkle the top with additional asiago cheese and bake in a 325-degree oven for 1 to 2 hours depending on the size of the casserole. The potatoes are done when the top is a rich golden brown, and a knife inserted into the middle of the custard comes out clean without any wet custard mixture on it, and potatoes are soft. Most probably, the custard will cook before the potatoes are soft, so the texture is what you are most interested in here.

Allow the potatoes to rest for about 10-15 minutes before serving.

Happy Holidays!