5 Seasonal Sides for Your Holiday Table — Fall Fest
FN Dish – Food Network Blog
Though your holiday preparations may not have gone beyond trips to the store and hours spent scrolling for gifts online, another most-important element of the holiday season is coming up fast: Christmas dinner. While you may think of your recipes for Christmas ham and rib roast as yearly centerpieces, remember that seasonal side dishes are an integral part of your holiday spread. Start rounding out your celebratory meal by adding ingredients for in-season, produce-heavy side recipes to your shopping list. Here are some of our favorites:
Just like Thanksgiving, Christmas dinner puts the spotlight on stuffing. To differentiate from what was eaten in November, Giada De Laurentiis makes her Christmas Stuffing with Bacon with two varieties of rice (short-grain brown rice and wild rice) in place of bread, and stocks it with hearty veggies like pearl onions, Brussels sprouts and chopped bacon.
The Brussels sprouts lovers at your table will go back for second scoops of Ree Drummond’s Brussels Sprouts with Balsamic and Cranberries. By reducing the balsamic vinegar with sugar on the stove, Ree creates a sweet, syrupy glaze that counters the earthy heartiness of the sprouts.
When you’re cooking for a crowd, the dishes that are easiest are the dishes that are best. For a no-fuss side that’s ultra-low on prep time, heat the oven high for Food Network Magazine’s Roasted Celery Root and Carrots, which gets its distinctive flavor profile from fresh herbs and a dusting of hot paprika.
Just like your favorite indulgent potato gratin recipe, Fennel Gratin is a rich side that hinges on cream and Parmesan cheese. Just a tablespoon of mustard is all it takes to deepen the flavors in this dish, which comes out of the oven bubbling and golden.
Over the course of nine hours, Ree transforms once-rubbery mushrooms into rich and luxurious Burgundy Mushrooms. Though the mushrooms take hours to soak up the intensity of red wine and bouillon, they can be made up to a day ahead, making your holiday prep that much easier.
For more inspiration for holiday eating, head to Food Network.
Get more holiday side dishes from family and friends:
Feed Me Phoebe: Gluten-Free Sweet Potato Latkes with Scallions
The Lemon Bowl: Slow Cooker Apple Cranberry Sauce
Jeanette’s Healthy Living: Warm Roasted Brussels Sprout Apple Salad with Blue Cheese and Pecans
The Wimpy Vegetarian: Lemon Roasted Fennel with Olives and Breadcrumbs #FallFest
Napa Farmhouse 1885: White Beans, Arugula & Sun Dried Tomatoes
Red or Green: Roasted Cauliflower & Garlic Soup with Chile
Big Girls, Small Kitchen: Cheesy Winter Squash Bake
Virtually Homemade: Green Beans with Brown Butter and Almonds
The Cultural Dish: Kartoffelpuffer: German Potato Pancakes
The Mom 100: Baked Squash with Chili and Maple Syrup
Domesticate Me: Kale and Brussels Sprout Salad with Pomegranate and Avocado
Taste with the Eyes: Hanukkah Brisket Tamales with Carrot, Onion, and Jalapeño
Hash Browns vs. Home Fries: Which Is Better?
FN Dish – Food Network Blog
Hash browns and home fries are breakfast-menu staples, at home and at the diner. Both are pan-fried and great for sopping up runny egg yolk, but which is better? Ultimately it comes down to whether you prefer your breakfast potatoes shredded or cubed.
Food Network Magazine wants to know which side you’re on. Vote in the poll below and tell FN Dish which kind of breakfast potatoes you prefer: hash browns or country potatoes.
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5 Rules for Crispy, Golden and Miraculous Latkes
FN Dish – Food Network Blog
When the familiar smell of potatoes frying in oil begins wafting through the house, you know that Hanukkah is in full swing. Though your family’s latke recipe is likely a matter of time-honored tradition, your potato-frying technique is something that should be perfected fry after fry, year after year. Here are five rules for making your crispiest potato pancakes yet, to be followed whether you celebrate Hanukkah each year or simply can’t resist this holiday tradition.
Rule 1: Grate or Finely Chop the Onion
The last thing you want in your latke is a hunk of raw onion in what was supposed to be a bite of crispy potato. To prevent any surprises, chop your onion until it’s super fine (we mean really fine), so that the onion can retain its sweet flavor to the fullest extent. Grating the onions is another option, but keep in mind that the grated onion will unleash the onion’s innate juices and will drain away a lot of its sweetness.
Rule 2: Prep the Potatoes Last
If you’ve made latkes before, you know that grated potatoes begin to discolor after they sit out for even just a few minutes. To prevent the oxidation process from happening, save the potato grating for the very end, right before the other ingredients are mixed together. Other than that, whether you use a box grater or food processor to shred the potatoes is a matter of family tradition.
Rule 3: Wring Out the Excess Moisture
A latke that is crispy and golden on the outside and tender on the inside is the perfect latke. Be sure to wring out the excess moisture in a clean kitchen towel. The more moisture you can squeeze out, the more likely you are to achieve that sought-after golden crust.
Rule 4: Use at Least 1/2 Inch of Hot Oil
You might be tempted to skimp on the oil to keep things healthy, but consider cutting your calories somewhere else. Using too little oil will result in latkes that are unevenly cooked, with sections that are burnt, soggy and unsightly. By that same token, using too much oil will drown the pancakes so they won’t retain their round, pancake-like shape. By using at least 1/2 inch of oil, you can expect to achieve evenly cooked (and therefore perfect) potato pancakes.
Most importantly, test a bit of the batter in the oil to make sure it’s hot enough before dropping your first batch of latkes in. That way, they’ll begin cooking on their initial impact without needlessly soaking up more oil.
Rule 5: Fry with Vegetable or Safflower Oil
As is the case with everything you cook in oil, one type of oil does not suit all. When frying your latkes this year, reach for a variety that has a high smoking point and won’t be overpowering in flavor. While certain types like olive oil have a low smoking point, vegetable or safflower oil will give your latkes that golden hue and crunchy bite you’ve been waiting for all year. For a buttery latke (made with dairy), Ina Garten uses clarified butter in her Potato Latke recipe, which works just as well.
After you’ve nailed down the basics, get creative with your latke frying with five classic and unique recipes that are just waiting to be dipped in applesauce and sour cream.
Christmas Week Prep: The Pioneer Woman’s Fastest, Easiest Meals
FN Dish – Food Network Blog
With just days left until Christmas, you’re likely in the midst of mad dashes to the shopping mall, last-minute gift-wrapping, cookie decorating and holiday party planning. But, of course, you still need dinner tonight, and surely this is no time to prepare intricate plates and involved recipes. This week calls for the ultimate in speed and simplicity, and for that, The Pioneer Woman‘s easiest, quickest meals fit the bill. Ready to eat in less than 30 minutes, Ree Drummond‘s family-friendly picks are dinners you can count on; most are made with refrigerator staples, and they’re comforting enough to fight the winter chill. Read on below to get Ree’s go-to supper ideas, including hearty taco salad and DIY pizza.
5. Chicken Taco Salad — Ree builds layer upon layer of flavor in her satisfying salad by starting with a bed of greens, then adding juicy seasoned chicken and classic taco-style fixings, like grilled corn, fresh tomatoes, creamy cheese and cool avocado. For an extra-special finish, top the salad with next-level dressing: bottled ranch spiked with salsa.
4. French Bread Pizzas — Instead of making pizza dough the crust, Ree starts with sliced rolls or baguettes and builds five varieties of pies to please everyone: tomatoes with basil, bacon and pineapple, and more.
3. Chicken Piccata with Buttery Lemon Noodles — Impressive enough to serve to company yet made in just 16 minutes, classic chicken breasts get dressed up when topped with a rich, creamy lemon-caper sauce and served alongside buttery, lemon-scented pasta.
2. Beef with Snow Peas — Even your local takeout spot can’t deliver dinner as quickly as Ree’s Asian-inspired dinner is ready. The star of her plate is a sweet and savory brown sugar-soy sauce she makes to coat the tender beef.
1. Chicken Florentine Pasta — Tossed with butter-sauteed chicken, a garlicky white wine sauce, and colorful spinach and tomatoes, Ree’s cheesy pasta is a big-batch favorite that makes up to 10 servings. Click the play button on the video below to watch her make it.
How to Make Homemade Food Coloring
FN Dish – Food Network Blog
If you’re steering clear of store-bought food colorings but want to make colorful cookies or holiday gifts, I’m with you. As a mom of four small kids, I’ve been looking high and low for recipes that produce vibrant colors without chemicals, and these are the best I’ve found. Below are techniques for making three primary colors that you can use as is or mix to create orange, purple or green.
To make red, use raspberries, pure pomegranate juice or roasted beets.
To make yellow, use raw carrots or mangoes.
To make blue, use radicchio or red cabbage.
1. Make one color at a time.
Fruit version: If you’re using raspberries (red) or mango (yellow), start with a cup of fresh or frozen fruit. Put it all in a blender to liquefy, then pour your thick liquid over a fine strainer to remove the seeds. You should have about a half cup of juice.
Root vegetable version: For roasted beets (red) or raw carrots (yellow), use a juicer to extract all the juice without any pulp. Use one whole beet and 2 large carrots, or 1 cup of either one, chopped up. If you don’t have a juicer, use a food processor, with just enough water to liquefy. Just add small amounts of water, bit by bit, until you have enough to totally blend the veggies. Then use a fine metal strainer or cheesecloth to remove the pulp. You should have about 1/2 cup of juice, depending on how big your veggies are.
Cabbage version: To use radicchio or red cabbage (blue), chop up a small head of either one, add to a medium-size pot and cover with water. Bring to a boil and simmer for 25 minutes, until the water turns deep purple. Remove the cabbage, strain the liquid, and add 1/4 teaspoon of baking soda and the liquid should turn from purple to blue.
2. Once you have colored liquid, you’ll need to reduce it to make a more powerful coloring agent. Pour juice into a small saucepan and cook over medium heat until it’s reduced to a thick, very colorful paste.
3. Stir into frostings, dough or batter as needed, but remember, a little should go a long way. To store, pour into ice cube molds and freeze. (Defrost before using next time.)
Charity Curley Mathews is a contributor to The Huffington Post and the founder of Foodlets.com: Mini Foodies in the Making…Maybe. She lives in North Carolina with her husband, plus their four small kids, and dreams of someday getting the dishwasher unloaded before it’s time to start making dinner again.