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Richard Rudisill

- Richard Rudisill

Stellar Supporting Sides for Easter

Posted: Friday, Mar. 29, 2013

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So most of us already know what the star of our Easter meal will be, and maybe even a side or two. But if you want your star to shine it needs the most stellar of supporting sides.

Every plate will be filled, each showcasing the star and most certainly that will be a protein. So what will each plate be filled with mostly…sides. Here are a few ideas for you to choose from, or fix them all. All of these are easy to prepare and each has their own flavor profile and texture to bring some variety to the meal.

Enjoy your celebration with family and friends, prepare a great meal and make sure to include of plenty of stellar sides. Enjoy!

For more great recipes visit, www.cheftroy.net. Watch Chef Troy each week on Fox Charlotte’s Fox News Rising ever Tuesday from 7-9 am.

Spring Peas with Crispy Pancetta

• 1 Cup-Pancetta-cubed, about 4 ounces
• 2 Tablespoons-Unsalted Butter
• 1 Cup-Carrot-peeled and fine diced
• 1 Cup-Sugar Snap Peas
• To Taste-Kosher Salt/ Black Pepper/Crushed Red Pepper
• 1 Tablespoon-All Purpose Flour
• 1 ½ Cup-Chicken Stock-plus extra if needed
• 2 Cups-Frozen Sweet Peas
• 1 Cup-Snow Peas-sliced thin
• 2 Each-Green Onions-sliced thin
• To Taste-Parmesan Cheese-grated

Directions

1. Heat a skillet over medium heat, add pancetta and cook until crispy, about 5 minutes, stirring frequently.
2. Remove pancetta and place on a paper towel lined plate.
3. Melt butter in same pan over medium heat.
4. Add carrots to pan, season with salt and both peppers.
5. Cook until soft and starting to color, about 5 minutes.
6. Add sugar snap peas, flour and stir to incorporate.
7. Add stock, stir to combine and lower heat to simmer until half of the stock has reduced.
8. Add green peas, snow peas, green onions and cook for 2 to 3 minutes just until cooked through.
9. Toss with a little parmesan, place in a bowl to serve and garnish with more parmesan, pepper, and pancetta.

Honey Bourbon Roasted Carrots

• 1 Pound-Baby Carrots-halved lengthways
• 2 Tablespoons-Unsalted Butter
• 2 Tablespoons-Honey
• 2 Tablespoons-Bourbon
• To Taste-Kosher Salt/Black Pepper
• 3 Tablespoons-Fresh Parsley-leaves only, chopped

Directions:

1. Bring a large pot of water to a boil and add a large pinch of salt.
2. Fill a large bowl with ice water.
3. Add carrots and cook for 5 minutes.
4. Drain and place into ice water to stop cooking, drain.
5. Line a baking tray with a clean kitchen towel and place carrots/beans on towel.
6. Cover with an additional towel and gently press to dry.
7. Warm a sauté pan over medium heat and melt the butter in pan.
8. Add carrots and toss to coat.
9. Add honey, bourbon, season to taste and cook, stirring frequently until carrots are coated with sauce.
10. Add parsley toss to coat and serve.

Creamed Spring Onions

• 8 Each-Spring Onions-washed, separate bulb from stem, leave root end intact, reserve both halves
• To Drizzle-Olive Oil
• To Taste-Chef Troy’s Spice Mix
• 2 Tablespoons-Unsalted Butter
• 2 Tablespoons-All Purpose Flour
• ¼ Cup-White Wine
• 2 Cup-Heavy Cream
• To Taste-Kosher Salt/Black Pepper/Crushed Red Pepper
• ½ Cup-Parmesan Cheese-grated
• ½ Cup-Panko Breadcrumbs-drizzled with olive oil and lightly toasted

Directions

1. Preheat oven to 375 degrees.
2. Trim end off of the top of the stems and slice thin on the bias.
3. Clean up root end of onion bulb with a paring knife, leaving root intact.
4. Cut onion bulbs in half starting at root end to keep intact.
5. Drizzle onions with oil and season generously with Spice Mix.
6. Preheat an iron skillet to medium high heat, drizzle with a little oil and add onions, cut side down.
7. Cook until golden brown and remove from heat.
8. In a separate pot, melt butter, add flour and stir to combine.
9. Cook for a few minutes stirring frequently.
10. Add cream, season with salt and both peppers to taste.
11. Stir to combine, add parmesan cheese and cook until cream starts to thicken, about 3 minutes.
12. Add onions to cream with any pan juices, sliced green tops and stir to combine.
13. Spray a 8”x8” casserole dish with pan spray and add cream/onions.
14. Cover with foil, place in oven and cook for 30 minutes.
15. Remove foil, top with bread crumbs and bake another 10 to15 minutes until golden brown.
16. Remove from oven, let rest for about 10 minutes and serve.

Scalloped Potatoes with Irish Cheddar Cheese Sauce

• 2 Pounds-Russet Potatoes-peeled and sliced into thin rounds
• 2 Tablespoon-Unsalted Butter
• 3 Cups-Heavy Whipping Cream
• 2 Tablespoons-All Purpose Flour
• ¼ Teaspoon-Nutmeg
• To Taste-Kosher Salt/Black Pepper/Crushed Red Pepper
• 1 ½ Cups-Irish Cheddar Cheese-or white cheddar-shredded
• 2 Cups-Kale-thick stem removed, rough chopped
• ¼ Cup-Parmesan Cheese-grated

Directions

1. Preheat oven to 350 degrees and a Dutch oven over medium high heat.
2. Add butter, potatoes, stir to coat and season with salt/both peppers.
3. In a bowl whisk together cream, flour, nutmeg, one cup cheese and season.
4. Add cream mixture to potatoes, stir gently to coat and bring to a simmer.
5. Place in oven covered and bake for one hour or until potatoes are tender.
6. Top with remaining cheese, place back in oven and bake until golden, about 10 minutes more.
7. Remove and let rest for at least 10 minutes before serving.

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