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Begin by trimming about 1/2 inch off each end and cutting the onion in 1/2 through the equator. Remove the outer paper like skin separate each half into 4 or 5 rings.

Mix the bread crumbs, ground almonds, parsley, chives and cheese in a large bowl.

Begin the breading process by dredging each ring in flour, dip in the egg, coat with breading mixture, allow to set for at least 5 minutes before frying.

Deep fry at 350° until golden brown, turning an necessary.

The best way to safely deep-fry is to use an appliance designed to deep-fry. If you are using a simple pot on the stove, be very careful. Begin by choosing a heavy gauge pot and filling it no more than 1/4 full of good vegetable oil like soybean or peanut. Many items being deep-fried require only a depth of oil about one inch. Heat oil to desired temperature. Use a deep frying thermometer to monitor temperature. If you don't have a deep frying thermometer available, use the following guidelines: heat oil slowly; dip wooden spoon into oil -- if bubbles form around spoon, the oil is at, or near, the proper frying temperature; adjust heat to maintain strong bubble production around frying foods; smoking oil is too hot -- remove from heat and let cool; Bread or batter food to be fried and carefully lower into hot oil making sure the oil does not boil over the sides of the pot.

Yield:

"24 each"

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Amish corn fritters

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- American - mid Atlantic Sides

Amount Measure Ingredient -- Preparation Method

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4 Each ears of corn

2 Each Eggs -- Separated

2 Tablespoons flour, all-purpose

1 Tablespoon Sugar

Salt and pepper to taste

4 Ounces Butter

Remove the husks from each ear of corn .

Remove the kernels of corn from each ear of corn. Stand an ear on one end on a cutting board and carefully slice beneath the rows of kernels in a steady downward motion being careful not to cut too deeply into the cob. After the kernels have been removed, scraped the cob with the back of the knife blade to extract the juices and transfer to bowl

In a clean bowl, whisk the egg yolks until light yellow and fluffy. In another bowl combine the flour, sugar, salt and pepper.

Beat the flour mixture into the egg yolk mixture until well blended the stir this into the corn mixture

In another very clean bowl, whisk the eggs whites until stiff peaks form. Beat about 1/3 of the whites into the yolk/corn mixture to lighten the mix then gently fold the remaining egg whites into the corn mixture

Melted some of the butter in a sauté pan, scoop spoonfuls of the corn/egg mixture into the pan and sauté until golden brown each side.

Transfer the cooked fritters to a buttered serving platter and keep warm

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Baked Beans Old Fashioned

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- American - NE Sides

Starch

Amount Measure Ingredient -- Preparation Method

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2 cups dried navy beans

6 cups water

1 1/2 teaspoons salt

1 teaspoon dry mustard

1/2 teaspoon ground black pepper

1/2 cup onion -- diced

1/2 cup molasses

1/4 cup brown sugar

1/4 cup salt pork

Clean the beans by pouring them out into a shallow dish and removing and broken, discolored beans and any stones. In a large bowl, combine the beans with salt and water and soak over night

Drain the beans and place in a large pot and cover with water. Bring to boil, partially cover, reduce to simmer and cook for about 2 hours. Add water as needed.

When beans are cooked, drain and reserve the liquid.

Preheat oven to 300°

Mix the beans with all the other ingredients and transfer to deep casserole dish. Add enough bean liquid to cover the beans.

Cover with a tight fitting lid and bake for 4 hours, stirring occasionally

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Baked Onion Rings

Recipe By : Chris Koch

Serving Size : 6

Categories : Sides

Amount Measure Ingredient -- Preparation Method

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2 each yellow onions

2 each eggs

1 1/2 cups corn flakes -- finely crushed

2 teaspoons sugar

1 teaspoon paprika

1/4 teaspoon garlic salt

1/4 teaspoon seasoned salt

Preheat the oven to 375° and spray a baking sheet with oil

Cut onions into 1/2" slices, and separate into rings

Place the corn flakes in a Hefty slide plastic bag. Place on counter top and gently crush the corn flakes by hand or with a pan, rolling pin or mallet.

In a shallow dish, whisk the eggs until frothy. In a separate bowl, combine corn flakes, sugar, paprika, and the salts.

Dip the rings into the eggs and then coat with the corn flake mixture

Arrange the rings in a single layer on greased baking sheet. Bake at 375° for 20-25 minutes

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Batter for deep-frying vegetables

Recipe By : Chris Koch

Serving Size : 16

Categories : C -- American - mid Atlantic Hors D' Oeuvres

Sides

Amount Measure Ingredient -- Preparation Method

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1 C Flour

3/4 Tsp Baking Powder

1/4 Tsp Salt

1 Cup Milk

Combine the dry ingredients in one bowl. Add the milk and whisk until smooth and about as thick a pudding.

Enough to coat about a pound of vegetables

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Beer-Battered Onion Rings

Recipe By : Chris Koch

Serving Size : 16

Categories : C -- American - Midwest/Plains Sides

Amount Measure Ingredient -- Preparation Method

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10 ounces flour

2 teaspoons baking powder

2 teaspoons salt

1/4 teaspoon white pepper

1 egg

1 pint beer

flour, as needed for dredging

4 pounds onions -- whole

Sift the dry ingredients together.

Beat the egg in a separate bowl. Add the beer to the beaten egg.

Add the egg-and-beer mixture to the dry ingredients; mix until smooth.

Peel the onions and cut in 1/2-inch (2-centimeter) thick slices.

Break the slices into rings and dredge in flour.

Dip the rings in the batter a few at a time. Using the swimming method, deep-fry at 375ºF until done. Drain on absorbent paper, season with additional salt and white pepper and serve hot.

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Braised Brussels Spouts, Pearl Onions And Chestnuts

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- French Sides

Amount Measure Ingredient -- Preparation Method

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1 Pound pearl onion

1 Pound brussel sprouts -- trim and halved

1/4 C butter

1 1/2 C poultry stock

2 Ea bay leaf

1 Lb roasted chestnuts

Bring a small pot of water to boil. Meanwhile, trim the ends of the onions and cut a shallow X into the root end. Place in boiling water for 30 seconds and transfer to an ice bath. Gently squeeze the stem end and the onion should pop out of the bottom.

Melt the butter in a heavy skillet over medium heat. Add the sprouts cut side down. Cook to brown the cut side and transfer to a bowl.

Add the onions, stock and bay leaf. Bring to boil then reduce the heat to medium low.

Add chestnuts to onions, cover and simmer until chestnuts are tender, about 30 minutes

Add the sprouts to onion mix, and simmer for 10 minutes. Season.

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Braised Fennel

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- Italian Sides

Amount Measure Ingredient -- Preparation Method

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3 tablespoons clarified butter

4 1/2 tablespoons Shallot -- julienned

1/2 teaspoon ground Cardamom

1/8 teaspoon ground Mace

2 each Fennel Bulbs -- cut in 6th

1 1/4 cups Chicken Stock

Melt the butter in a sauté pan with lid.

Sauté the shallots in butter until tender then add the spices. Stir to blend

Caramelize the fennel wedges on all sides. Add the stock and cook for 30 minutes over medium heat.

Transfer the fennel to the serving bowl and reduce the braising liquid and pour over fennel.

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Braised friseé et lardoons

Recipe By : Chris Koch

Serving Size : 10

Categories : C -- French Sides

Amount Measure Ingredient -- Preparation Method

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15 ounces smoked bacon slab

2 1/2 tablespoons extra virgin olive oil

2 1/2 heads endive -- aka chicory

7 1/2 tablespoons red wine vinegar

5 tablespoons cognac

salt and pepper

Trim the rind from the bacon and slice in 1/2" slices, then into 1/2" strips = lardoons

Heat the oil in a sauté pan and cook the lardoons until well browned and the fat has been rendered

Trim the stem of the endive and wash very well in cold water. Transfer to a salad spinner to dry completely. Cut each head into quarters.

Remove the bacon to a large bowl. Add the endive to the pan and cook just to wilt slightly, remove to bowl of pardons

Add the cognac to the pan and flambé. Add vinegar and season, pour over endive and toss to coat.

Arrange endive on plate, top with lardoons and drizzle with sauce.

Description:

"Wilted friseé salad with bacon dressing"

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Broccoli And Cheese Sauce

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- American - Midwest/Plains Sides

Amount Measure Ingredient -- Preparation Method

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2 heads Broccoli

2 cups Milk

2 tablespoons Butter

2 tablespoons Flour

12 ounces Cheddar Cheese

1/2 teaspoon Nutmeg

S/P

Blanch and refresh broccoli. Bring a pot of salted water to boil. Prepare a large bowl of ice water (1/2 ice and 1/2 water). Place the food in boiling water for 2 minutes. Carefully transfer to ice water and chill. Transfer to drain on paper towels or clean kitchen towel. Reserve liquid in pan

In a separate saucepan, make a white roux. A roux is used to thicken liquids to make sauces and is a blend of equal amounts by weight of flour and fat - usually clarified butter. There are three traditional types - White, blond and brown. Place the fat in a heavy pan or skillet. Over medium high heat, melt the fat and stir in the flour all at once. For a white roux, cook stirring for about 2 minutes -- for blond 4-6 minutes and for brown 8-10 minutes.

Make white sauce by whisking in milk, cook for 10 minutes

Remove from the heat and stir in cheese and stir to blend, add nutmeg, season with salt and white pepper

Bring reserved blanching liquid to boil and re-heat broccoli, place in bowl, pour sauce over

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Broccoli Polonaise

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- Italian Sides

Amount Measure Ingredient -- Preparation Method

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1 pound broccoli

1/4 cup butter

1/4 cup bread crumbs

1 tablespoon lemon juice

1 each egg, hard-boiled -- riced

Remove florets from stem. Peel stem and cut into rounds. Bring a pot of salted water to boil. Place the broccoli in boiling water for 5 minutes. Transfer to strainer to drain. and keep broccoli warm.

Melt 1/4 of the butter in a sauté pan, add the crumbs and cook until golden. Set aside

Melt the remaining butter in a sauce pan, add lemon. Pour over broccoli and toss to coast.

Transfer to serving dish. Sprinkle with riced egg and bread crumbs.

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Cajun Marquechou

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- American - SE Sides

Amount Measure Ingredient -- Preparation Method

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3/8 cup vegetable oil

2 cups fresh corn kernels

1 cup onion -- diced

1 cup green bell pepper

3/4 clove garlic -- minced

1 3/4 cups tomatoes -- chopped

3/4 tablespoon sugar

1 1/4 cups stock

1 1/4 cups milk

2 each eggs

salt, pepper and cayenne

2 each scallion -- sliced thin

In a large heavy skillet heat the oil over medium heat. Cook white stirring the corn, onion and green bell pepper until soft.

Add the garlic and the tomatoes, salt, pepper and cayenne. Stir well to blend

Add half the stock to the skillet, bring the skillet to a boil then reduce to a simmer and reduce the liquid for about 20 minutes. We are using reduction to intensify the flavor by concentration and thicking the stew.

Add the remaining stock and the milk and simmer until reduced by half.

Beat the eggs until frothy. Remove the skillet from the heat, stir in the eggs in a steady stream, stirring constantly.

Serve immediately.

Description:

"Choctaw corn and bean stew"

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Cajun Red Bean And Rice

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- American - SE Sides

Amount Measure Ingredient -- Preparation Method

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1/2 pound red beans -- picked and rinsed

1/4 pound smoked bacon -- diced bacon

4 cups water

1 1/2 cups yellow onion -- chopped

1/2 each green bell pepper -- diced

1/2 bunch scallions -- whites and greens separated and sliced thin

1 clove fresh garlic -- pressed

7 1/2 fluid ounces tomato sauce

1/8 teaspoon hot pepper sauce

1/8 teaspoon oregano

1/8 cup fresh parsley -- chopped

1/2 tablespoon salt

1 pinch crushed red pepper

1/8 teaspoon dried leaf thyme

1/2 pound andouille sausage -- sub smoked or garlic sausage

3 cups long grain white rice -- cooked

Like many one pot dishes using beans, the dish is even better if cooked the day before needed and refrigerated. To reheat, place in heavy pot over medium heat and stir every now and again and cook for about 30 minutes. Serve over fresh rice.

Begin by cleaning the beans. After removing any bad beans or objects, place the beans in a large heat proof bowl and cover with boiling water. Let sit for one hour......or the night before, cover with cool water and let sit over night.

Place the beans, bacon and water in a pot. Bring to a boil then reduce to a simmer for 45 minutes.

Add the onions, scallions greens, garlic, tomato sauce and seasonings. Cook slowly another hour stirring occasionally.

Add sausage and cook 45 minutes more. Serve over boiled rice.

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Carrot Purée With Ginger And Orange

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - NW Sides

Amount Measure Ingredient -- Preparation Method

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1 quart water

1 pound carrot -- peeled and sliced

1 1/3 tablespoons sugar

1/8 cup butter -- room temp

1/8 cup orange juice

1/2 tablespoon ginger root -- peel and mince

1/3 each orange -- grated peel, juiced

1/3 tablespoon lemon juice

How long you need to cook the carrots depends on how big you cut them

Bring the water to a boil. Stir in the sugar and add the carrots. Simmer - don't boil, until very tender. Drain the carrots and return the empty pan to the heat.

In the pan, add OJ and bring to simmer. Add the butter, ginger and orange peel. Stir until butter melts.

Stir in the lemon juice and 1 tsp of sugar.

Purée 1/2 of the carrots with 1/2 of the juice, transfer to bowl.

Repeat with remaining carrots and juice. Return the puréed carrots to the pot and warm if necessary. Season with salt and white pepper.

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Cavolfiore

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- Italian Sides

Amount Measure Ingredient -- Preparation Method

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1/3 cup fresh bread crumbs

1/3 cup extra virgin olive oil

1 head cauliflower -- separated into florets

1/4 cup oil-cured black ripe olives -- pitted and chopped

salt and pepper

Preheat the oven to 375° Toast the bread crumbs until golden - about 8 minutes, remove, set aside, increase the heat to 450°

Heat oil in a skillet and brown the cauliflower. Cover and transfer to the oven and bake for 5 minutes, or until tender

Transfer to a large bowl, add bread crumbs and olives, toss to coat.

Description:

"Baked cauliflower with black olives and bread crumbs"

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Celery Root, Potato And Apple Purée

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- French Sides

Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Lb Celery Root

1 Lb White Potatoes

1 Lb Granny Smith Apple

1 C Heavy Cream

3 Oz Butter

salt and white pepper

Peel all the vegetables and fruit. Hold separately in water to prevent browning.

In a heavy pot, bring a couple of quarts of water to boil. Reduce to a simmer and cook celery root for 5 minutes, then potato cook for 5 minutes, then apple and cook for 10 minutes longer (total cooking time 20 minutes). Do not boil as this will weaken surface cell structure causing mix to be soupy

The best tool to use is a ricer or a food mill. With a little effort the solids can be forced through a metal mesh strainer. Mix in cream and butter, stir to combine and season with salt and pepper

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Cheesy broccoli casserole

Recipe By : Chris Koch Christina Pirello

Serving Size : 4

Categories : C -- American - mid Atlantic Sides

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound broccoli

1 can cheddar cheese soup

1/2 cup milk

1 cup Durkee cheese onion rings

Preheat the oven to 350° and bring a quart of water to a boil in a sauce pan

Cut the broccoli into small florets. Peel the stems and cut into 1/4 inch rounds. Place in boiling water and cook for 5 minutes, drain.

Return the pan to the heat and whisk together the soup and milk, add the broccoli and stir well. Stir in 2/3 of the cheesy onion rings and transfer to baking dish. Cover and bake for 30 minutes.

Uncover and top with remaining onion rings, bake for 5 minutes longer

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Corn Pudding

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- American - Midwest/Plains Sides

Amount Measure Ingredient -- Preparation Method

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2 tablespoons flour

3/8 teaspoon salt

1/4 cup sugar

2 eggs

3/4 cup milk

6 ears corn -- kernels removed

3 ounces melted butter

2 ounces Shredded Sharp Cheese

Add the melted butter and vanilla.

Add corn. Add cheese

Pour into baking dish. Bake at 350° for 45 minutes or until set

Preheat oven to 350°

In a mixing bowl, combine flour, sugar and salt. Add eggs and milk and beat well.

Add fresh corn kernels, 1/2 of the shredded cheese, melted butter and stir to combine

Top with cheese and pour into baking dish. Bake at 350° for 45 minutes or until set

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Cranberry Sauce With Dried Cherries And Cloves

Recipe By : Chris Koch

Serving Size : 12

Categories : C -- American - NE Sauces

Sides

Amount Measure Ingredient -- Preparation Method

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2 1/2 cups cherry cider

8 Oz dried cherries

1 C sugar

12 ounces cranberries

1/4 Tsp ground cloves

Bring the cherry cider to simmer in large sauce pan. Remove from heat

Add the dried cherries and let stand for 10 minutes

Mix in the sugar, then the cranberries and cloves

Cook over med high heat until cranberries burst, stirring occasionally, about 10 minutes.

Transfer to mold, refrigerate at least 4 hours. Sauce will thicken.

Yield:

"6 cups"

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Creamed spinach

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- American - NE C -- Italian

Sides

Amount Measure Ingredient -- Preparation Method

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1 Each Yellow onion -- Chopped

3/4 Pound Italian sausage -- Casings removed

4 Pounds Spinach -- Stems removed washed well

1 Tablespoon flour, all-purpose

2 Cups Chicken stock

1/2 Cup Half and half

1/2 Teaspoon Ground nutmeg

In a large sauté pan or skillet, cook the sausage until no longer pink. Add the onions, and cook until lightly browned

Add the spinach, and toss to wilt

Add the stock, half-and-half and nutmeg. Stir to combine

Simmer for ten minutes

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Creole Succotash

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- American - SE Sides

Amount Measure Ingredient -- Preparation Method

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1/4 cup cooking oil

1 cup onion -- chopped

1 sprig parsley -- chopped

1/2 cup bell pepper -- diced

1 cup fresh okra -- sliced into rounds

2 each plum tomato -- seeded and chopped

1 cup cooked Lima Beans

1/2 pound Ham -- cubed

1 pound bay shrimp

15 ounces Kernel Corn

Salt and pepper to taste

Heat oil in large pot. Sauté onions, parsley and bell peppers.

Put in okra and fry over low heat until browned. Add tomatoes, lima beans and ham. Cook 20 minutes.

Add all remaining ingredients including raw shrimp and cook another 20 minutes over medium heat.

Add a cup of water if mixture is too dry.

Serve over rice.

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Deviled Cauliflower

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - Midwest/Plains Sides

Amount Measure Ingredient -- Preparation Method

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1 head Cauliflower

2 2/3 fluid ounces Dijon Mustard

1/2 cup Mayonnaise

3/4 cup Soft Bread Crumbs

1/8 cup Melted Butter

1/2 cup Gruyere Cheese -- shredded

1/3 cup Heavy Cream

Blanch the cauliflower. Bring a pot of salted water to boil. Prepare a large bowl of ice water (1/2 ice and 1/2 water). Place the food in boiling water for 2 minutes. Carefully transfer to ice water and chill. Transfer to drain on paper towels or clean kitchen towel.

Bring a pot of salted water to boil. Place the cauliflower in boiling water for 5 minutes. Transfer to strainer to drain.

While the cauliflower cooks, combine the mustard, mayo and milk; blend well. Pour over cauliflower.

Place the cauliflower in a shallow baking pan; sprinkle with salt and pepper. Pour the mustard/mayo mixture over cauliflower and stir to coat.

Cover and bake at 350° for 20 minutes. Uncover. Mix bread crumbs, butter and cheese; sprinkle over cauliflower and bake 20 minutes longer uncovered.

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Eggplant Rollatini

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- Italian Entree, Vegetarian

Sides

Amount Measure Ingredient -- Preparation Method

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Sauce Marinara

1 each eggplant

3 tablespoons extra virgin olive oil

salt and pepper to taste

1/2 cup cherve

1/4 cup ricotta cheese

1 teaspoon fresh lemon juice

1/2 teaspoon lemon zest

1/2 teaspoon fresh thyme leaves -- minced

1/4 teaspoon crushed red pepper

1 pound fresh mozzarella

Prepare the sacue and keep warm

Remove the ends for the eggplant and slice into 8 slices for each eggplant

Preheat the oven to 450°. Lay the slices on baking rack over a sheet tray. Brush with oil and season with salt and pepper. Rost for 8 minutes, turn and roast for 8 minutes more. Remove from oven

In a mixing bowl, combine the cheeses, zest and juice, thyme and red peppers

Ladle some sauce into a baking dish.

Divide the cheese mixture among the slices of eggplant. Roll up end to end and place in the sauce in the baking dish seam down. Ladle additional sauce over top.

Top with shredded fresh mozzarella and bake for 15-20 minutes.

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Esparragos naturales a la parrilla con mahonesa de hongos

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- Spanish Sides

Amount Measure Ingredient -- Preparation Method

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1 each egg yolk

1/2 teaspoon fresh lemon juice

1/2 cup vegetable oil

1/2 cup extra virgin olive oil

1/4 cup oyster mushroom -- minced

1 pound white asparagus -- trimmed and peeled

1/4 cup fresh chives -- sliced

Preheat a grill

Prepare the mushroom mayonnaise. In mixing bowl, whisk the egg yolk until pale yellow, add the lemon juice and whisk. Combine the vegetable oil and olive oil and begin to slowly whisk the oils into the beaten yolk. Continue adding the oil very slowly until all the oil in added.

Fold the mushrooms into the mayonnaise and adjust seasonings.

Bring a pot of water to boil large enough for the asparagus. Cook the asparagus for 3-5 minutes until tender. Drain and toss with olive oil.

Grill asparagus for about 1 minute or to just mark the surface, transfer to plates and serve with a dollop of mushroom mayo. Garnish with chives.

Description:

"grilled white asparagus with mushroom mayonnaise - Spain"

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Finocchio al Burro e Parmigiano-Reggiano

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- Italian Sides

Amount Measure Ingredient -- Preparation Method

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3 Each Large fennel bulbs

5 Tablespoons Butter

1/4 Cup Parmigiano-Reggiano -- Shredded

Trim, clean and cut each fennel bulb into six wedges

Blanch in boiling water for approximately five minutes, remove and drain

Heat the butter in a large saucepan over medium heat. Add the fennel, season with salt and freshly ground black pepper, toss to coat

Transfer the fennel to a serving dish, sprinkle with cheese

Description:

"Fennel with butter and Parmigiano-Reggiano"

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Fresh Asparagus

Recipe By : Chris Koch

Serving Size : 2

Categories : C -- American - NW Sides

Amount Measure Ingredient -- Preparation Method

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1/2 pound asparagus

2 tablespoons clarified butter

salt and pepper to taste

Blanch and refresh asparagus

Melt butter in a sauté pan, add asparagus and toss to coat with butter and to heat through

Season with salt and pepper

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Fresh Cranberry Orange Sauce

Recipe By : Chris Koch

Serving Size : 1

Categories : C -- American - NE Sauces

Sides

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 Ea navel oranges

1 12 Oz cranberries

3/4 C honey

With peeler, remove 3" strip of zest from orange. Blanch zest for 1 minute, drain and chop.

Cut peel and pith way from oranges, quarter the segments.

In processor, pulse oranges and cranberries to coarse consistency, add zest.

Stir in honey, chill covered for at least 1 day.

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Frijoles Refritos

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- American - SW C -- Mexican

Sides

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup Lard

1 1/3 each Onion -- chopped

4 cloves Garlic -- minced

32 ounces Cooked Pinto Beans -- drain, reserve liquid

1 1/3 teaspoons Ground Chili Pepper

1/4 cup Monterey Jack Cheese -- shredded

In a heavy skillet, heat the lard and sauté the onions until lightly browned

Place the beans in bowl and with a fork, mash the beans lightly

Add the beans to sauté pan or skillet and cook, stirring from bottom until heated through

Season with salt and pepper

Top with cheese and serve

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Gingered Winter Squash With Pineapple

Recipe By : Chris Koch ck

Serving Size : 4

Categories : Pressure Cooking Sides

Amount Measure Ingredient -- Preparation Method

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1 Ea Winter Squash - butternut, acorn, kuri -- peel, remove seeds slice 1/2"

3 Tbsp Olive Oil

1 Ea Red Onion -- diced

3/4 Tsp Ground Ginger

1 Ea Cinnamon Stick

1/4 C Rolled Oats

1 pinch salt

20 Oz Pineapple Chunks In Syrup

1 Cup Water or pineapple juice

Quarter the squash and slice in 1/2" slices and then dice

In a pressure cooker, heat oil, cook the onions for 1 minute, add the ginger, cinnamon stick, oats and salt. Add pineapple juice or water, stir, add the squash

Lock on the lid, bring to pressure, and cook for 3 minutes, quick release.

Stir in pineapple and simmer to heat through

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Glazed Carrots

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- American - Midwest/Plains Sides

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds Carrots -- roll cut

4 tablespoons Butter

2/3 cup Honey

2/3 cup Orange Juice

Blanch and refresh the carrots. Bring a pot of salted water to boil. Prepare a large bowl of ice water (1/2 ice and 1/2 water). Place the carrots in boiling water for 3 minutes. Carefully transfer to ice water and chill. Transfer to drain in strainer, on paper towels or clean kitchen towel.

Melt the butter in a sauce pan, add the honey and OJ. Bring to a boil

Stir in the carrots and simmer for 5 minutes

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Glazed Onions

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - CA Sides

Amount Measure Ingredient -- Preparation Method

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3 Tbsp butter

1 Pound pearl onion

1/3 C water

Preheat to 450°.

Bring a small pot of water to boil. Meanwhile, trim the ends of the onions and cut a shallow X into the root end. Place in boiling water for 30 seconds and transfer to an ice bath. Peel or gently squeeze the stem end and the onion should pop out of the bottom.

Melt the butter in oven proof skillet, add the onions, and sauté until golden browned

Add the water and transfer to oven for 10 minutes. Season

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Green bean casserole

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - Midwest/Plains Sides

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 can cream of mushroom soup

1/2 cup milk

1 can green beans, canned

1/2 can durkee onion rings

In a sauce pan, combine soup and milk, whisk to blend well. Bring to aboil, stir in the beans and 2/3 of the onion rings

Transfer to baking dish, cover and bake for 30 minutes at 350°

Remove cover, top with the remaining onion rings and bake for 5 minutes longer

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Green beans Martinique

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- Caribbean Sides

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound Green Beans -- fresh

2 fluid ounces Olive Oil

4 ounces Slivered Almonds

2 cloves Garlic -- minced

8 fluid ounces Chicken Stock

2 each tomatoes -- seeded and diced

Trim the ends from the beans. Leave whole or cut into bite sized pieces

Bring a pot of salted water to boil. Prepare a large bowl of ice water (1/2 ice and 1/2 water). Place the beans in boiling water for 5 minutes. Carefully transfer to ice water and chill. Transfer to drain on paper towels or clean kitchen towel.

In a sauté pan or skillet, cook the almonds in oil until light brown. Add the garlic and stir to blend

Add the tomatoes and stock, stir to combine. Add the seasoning and the beans. Stir to heat through

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Green cabbage Ardennaise

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- United Kingdom Sides

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 head cabbage -- 2 pounds or so

2 each granny smith apples

2 tablespoons vegetable oil

15 each juniper berries -- crushed

1/2 cup dry white wine

salt and pepper

Quarter the cabbage and remove the core. Shred the cabbage. Peel and core the apples and shred finely

Heat the oil in a large pot over medium heat, add the cabbage and apples. Stir to coat with oil.

Sprinkle with crushed berries and stir to coat, season with salt and pepper.

Cover and cook, stirring occasionally for 20 minutes or until cabbage is soft.

Increase the heat to high, add the wine and cook, stirring until the wine has evaporated

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Grilled Corn on Cob

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - SW Sides

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 ear corn in husks

Carefully remove a layer of each husk and reserve.

Peel back husks and remove the silk. Fold the husks back and tie the ends together with reserves husks at the top.

Place the ears of corn in a large container and cover with cold water, soak for at least 30 minutes.

Drain the corn and grill for 20 minutes, turning 1/4 turn every 5 minutes

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Grilled eggplant salad with fresh mint

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- Asian Salads

Sides

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 each japanese eggplant -- long slender purple

1/2 cup Nuoc Cham

1 each scallion -- sliced thin

1 tablespoon fresh mint leaves -- sliced thin

Heat the grill

Trim both ends of each eggplant and slice in quarters lengthwise

Grill to just mark on the cut sides - about 3 minutes per cut side. Transfer to cutting board and cut into bite sized pieces and transfer to bowl

Pour nuoc cham sauce over top and sprinkle with scallions and mint. Toss to coat

Variations include topping with cooked pork or jumbo lumb crab

Description:

"Vietnamese vegetables"

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Grilled endive with tarragon oil

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- Italian Sides

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup Fresh tarragon leaves

3/8 cup Extra virgin olive oil

1 1/2 tablespoons Red wine vinegar

1 1/2 tablespoons Extra virgin olive oil

4 each Belgian endive head -- Halved lengthwise

2 ounces pepato cheese

Blanch and refreshed the tarragon. Bring a pot of salted water to boil. Prepare a large bowl of ice water (1/2 ice and 1/2 water). Place the tarragon in boiling water for 2 minutes. Carefully transfer to ice water and chill. Transfer to drain on paper towels or clean kitchen towel. Pat dry and transfer to a food processor. Add 3/4 c. of the oil, a pinch of salt, and blend until smooth

Combine the red wine vinegar, extra virgin olive oil, salt and pepper. Brush the cut side of each Belgian Endive, and place on a hot grill for approximately 4 minutes

Transfer the endive to a serving plate, drizzle with tarragon oil, and using a vegetable peeler shave the cheese over the endive

Served warm, or at room temperature

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Grilled herbed Eggplant

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- American - CA Sides

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/3 cup extra virgin olive oil

2 tablespoons fresh basil

1 tablespoon lemon juice

1 pound japanese eggplant

salt and pepper

Whisk together the oil, basil and lemon juice

Trim the ends of the eggplant and halve lengthwise

Score the cut side every 1/2 inch down the length and brush with the oil mixture

Grill cut side down for about 5 minutes, turn and grill about 5 min more.

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Haricot Vert Fagots

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- French Sides

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 ounces Haricot Vert

1 slice Bacon

Blanch and refresh beans. Bring a pot of salted water to boil. Prepare a large bowl of ice water (1/2 ice and 1/2 water). Place the beans in boiling water for 4 minutes. Carefully transfer to ice water and chill. Transfer to drain on paper towels or clean kitchen towel.

Blanch bacon for 30 seconds

Cut bacon in 1/2 lengthwise and 1/2 cross to create 4 strips

Gather about 3 oz of beans into a bundle, wrap with bacon, trim the ends of the beans. Place on a baking sheet

Reheat at 400° for 5 minutes

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Hot and sour vegetables

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - CA Salads

Sides

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup broccoli floret

1/4 pound brussels sprouts

1 each carrot

1/2 each zucchini

1/8 pound shiitake mushroom -- sliced

For the sauce

1/8 cup vegetable oil

2 each dried chilies (cayenne)

1/2 tablespoon fermented black beans

1 teaspoon fresh ginger

1/2 each onion -- julienned

1 tablespoon soy sauce

3/4 tablespoon white wine vinegar

1/2 teaspoon sugar

1/8 cup chicken broth

1 tablespoon arrowroot

1/2 teaspoon sesame oil

Blanch and refresh vegetables separately. Bring a pot of salted water to boil. Prepare a large bowl of ice water (1/2 ice and 1/2 water). Place the food in boiling water for 2 minutes. Carefully transfer to ice water and chill. Transfer to drain on paper towels or clean kitchen towel.

Combine all other ingredients in bowl and whisk

Hot option: add oil to wok, add vegetables, add sauce, heat through

Cold option: bring sauce to boil, eliminate arrow root, combine veg and sauce, allow to rest for 2 hours

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Hush puppies

Recipe By : Chris Koch

Serving Size : 20

Categories : C -- American South Sides

Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups yellow cornmeal

1 cup flour, all-purpose

1 teaspoon baking powder

2/3 teaspoon baking soda

1 teaspoon seasoned salt

1/2 teaspoon fresh ground black pepper

2 each eggs -- beaten

1 cup buttermilk

3 tablespoons bacon drippings

Heat deep fat to 350°-375°

In one bowl combine the dry ingredients

In another bowl, beat together the egg; add the buttermilk and drippings

Stir the wet ingredients into the dry ingredients to combine well

Drop heaping tablespoons in fat and cook to golden brown.

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Iowa Corn Cakes

Recipe By : Chris Koch Christina Pirello

Serving Size : 12

Categories : Entree, Vegetarian Sides

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 C Whole Wheat Pastry Flour

1/2 C Yellow Cornmeal

2 Tbsp Maple Syrup Granules

1/2 Tsp Sea Salt

2 Tsp Baking Powder

1 1/2 C Amasake

2 Tbsp Corn Oil

1/2 C Corn Oil

In a large mixing bowl, combine dry ingredients and whisk to lighten

In another bowl, whisk together the amasake and small measure of corn oil. Stir the wet ingredients into the dry ingredients until moistened and lumpy.

Oil a griddle, spoon 1/4 cup portions and Cook until bubbles burst thru, flip, cook through ~1 minutes

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Low country greens

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- American South Sides

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/4 pounds Fresh Collards, Mustard Or Turnips Greens

1 pound salt pork

1 large turnip -- diced

Pull the green leafy part off the tough stems and tear into pieces with your hands. Cut the stems into small pieces. You will think that you have enough greens to feed an army when you start, but greens yield about half their weight and also cook down to a smaller amount, like cabbage. Keep the stem and leaves separate

Fresh greens are grown in very sandy soil and must be thoroughly washed in several changes of water.

Dice the salt pork and brown on all side in a heavy dutch oven. Add the stems and stir to coat with drippings. Stir in the diced turnip and stir to coat

Add enough water to cover the stems and simmer for 30 minutes or until tender covered with a lid.

Stir in the leaves and simmer for about one hour.

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Makai Nu Shaak

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- Indian Eastern Sides

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups fresh corn kernels

2 1/2 cups whole milk

1 tablespoon ghee

1/8 teaspoon cumin seed

2 each serrano chilies -- seeded and minced

1/2 inch ginger root -- grated

1 pinch turmeric

2 tablespoons grated coconut meat

2 tablespoons cilantro -- minced

In a heavy sauce pan , place the corn and milk. Bring to a boil, reduce to simmer for 40 minutes uncovered

Season with salt and pepper

In a heavy skillet, heat the ghee. Add the spices and stir for 10 seconds.

Add chilies, ginger, turmeric and corn mixture, stir to combine

Add the coconut and cilantro and cook for 2 minutes.

Description:

"Corn cooked in milk with chilies and coconut - Gujarat state of India"

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Pennsylvania Dutch Pickled Egg And Beets

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - mid Atlantic Salads

Sides

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

16 Oz beets -- fresh

1/2 C Sugar

1/2 C Cider Vinegar

6 Ea Peppercorns

6 Ea Whole Allspice

4 Each Hard cooked eggs, Peeled

1 Ea Onion -- slice thin

Remove the greens from the beets. Place the beets in a pan and cover with water, bring to a boil, reduce to simmer for about 45 minutes to 1 hour. Remove the beets, stain and reserve the cooking liquid and when cool enough to handle, peel and slice the beets

In the pot, combine the beet juice, sugar and spices in pan, cover and bring to a boil, remove

In a container, place the sliced beets, eggs and onions.

Cover with liquid, chill over-night

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Pickled Crab Apples

Recipe By : Chris Koch Victory Cookbook 1943

Serving Size : 1

Categories : C -- American - mid Atlantic Condiments

Sides

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 Qt Crab Apples

2 C Vinegar

5 C Brown Sugar

1 Tbsp Whole Cloves

2 Sticks Cinnamon

1 Tbsp Whole Allspice

2 Slices Ginger Root -- julienned

Wash the crab apples and remove blossom end. DO NOT PARE

Combine the remaining ingredients in a sauce pan, bring to a boil, reduce the heat and simmer together for 20 minutes.

Add the apples and simmer, covered until tender ( begin checking after 15 minutes - a paring knife should slide into the apple easily). Remove the apples and reduce the cooking liquid to 1/4 the volume. If a recipe calls for reducing a sauce or liquid by a certain amount -- by 1/2 for example, here is an easy way to measure this. Carefully pour the liquid into the pan. Using a wooden tool -- wooden spoon (handle end), chop stick or bamboo skewer, insert the tool until it touches the bottom of the pan. Remove the tool and mark the level of liquid on the tool. Visually divide the depth of liquid on the tool from the end to the point you marked on the tool.

Cover apples with syrup.

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Purée De Pommes De Terre, Topinambours, Et Celeri-Rave

Recipe By : Chris Koch Purée Potato, Jerusalem Artichoke and Celery root

Serving Size : 4

Categories : C -- French Sides

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 each lemon

1 each russet potatoes -- peeled, quartered

2 each jerusalem artichokes -- peeled, halved

1/2 each celery root medium -- peel, halve, slice 1/2" thick

1/3 tablespoon butter, unsalted -- room temp

salt and white pepper to taste

Fill bowl with water, squeeze lemon in and add lemon half. Divide into two bowls. Peel and cut the potatoes and Jerusalem artichoke; place separately in water immediately.

If using a stove top steamer (STEAMER INSERT IN LARGE POT), keep another pot of water on the burner in case you need to add more water to the steamer during the cooking process. Adding cold water to a steamer retards the process. If using a pressure steamer, follow the directions as written.

In vegetable steamer, steam celery root for 10 minutes. Add potatoes for 10 minutes more. Add artichokes for 10 minutes more. Check to make sure each type of vegetable is tender. Add boiling water if necessary. Continue to steam if necessary.

Press through ricer or food mill. Blend to consistent purée.

Add butter, stir to blend, season with salt and white pepper, serve hot.

Description:

"Pureed potato, celery root and Jerusalem artichoke"

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Puréed cauliflower

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- American - mid Atlantic Sides

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 head cauliflower

1 clove garlic -- minced or pressed

1/3 cup chicken broth -- more or less

2 ounces heavy cream

1/2 teaspoon salt

1/8 teaspoon fresh ground black pepper

1 teaspoon light butter

Remove the outer leaves from the cauliflower and chop into small pieces.

Place in pot and just cover with water. Bring to boil, reduce to simmer for 10 minutes.

Strain and pass though a ricer or food mill into a large mixing bowl. OR place in mixing bowl and mash with potato masher.

In a small sauce pan, bring stock to boil, remove and stir in the cream and butter. Stir in the salt and pepper and pour over purée. Stir to mix well

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Ratatouille

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- Italian Sides

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 ounces olive oil

1/2 pound red onion

2 cloves garlic

2 each green bell pepper

1 pound egg plant

1 pound zucchini

1 pound plum tomatoes

1 teaspoon dried oregano

1 teaspoon dried basil

salt and pepper

Dice all vegetables 1/2" cubes, keep in separate bowls

Heat a pan large enough to hold all the vegetables, add the oil

Add the onions and garlic, season with salt and pepper and cook stirring for 3 minutes

Add the green peppers, season, cook for 3 minutes more

Add the egg plant, season, cook for 3 minutes

Add the zucchini, season, cook for 3 minutes

Add the tomatoes and dried herbs, season, stir together and simmer for 15 minutes

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Reduced fat Deviled Cauliflower

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- American - Midwest/Plains Sides

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 heads Cauliflower

1 teaspoon Cajun Seasoning -- optional

5 1/3 fluid ounces Dijon Mustard

1 cup light Mayonnaise

2/3 cup skim milk

1 1/2 cups Soft Bread Crumbs

1/3 cup light butter

1 cup Swiss cheese, lowfat -- shredded

Blanch the cauliflower, transfer to baking dish, sprinkle with seasoning

Combine mustard, mayo. and milk; blend well. Pour over cauliflower.

Cover and bake at 350° for 20 minutes. Uncover. Mix bread crumbs, butter and cheese; sprinkle over cauliflower and bake 20 minutes longer.

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Roasted Pepper, Broccoli And Cauliflower Mousse

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- Misc Sides

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 pound Broccoli

1 pound Red Bell Pepper

1/2 pound Cauliflower florets

2 ounces Onion

1/2 pinch Nutmeg

3 each Egg

6 fluid ounces Heavy Cream

Roast the peppers over and open flame until the skin is blackened on all sides. Place in bowl and cover with plastic for 30 minutes. Remove the skin and seeds and let drain, reserving the liquid. Coarsely purée peppers, but don't liquify

Steam the broccoli and cauliflower until soft and keep separate

Purée the broccoli remove, purée cauliflower, remove, pass each thru sieve

Place each of the pureed vegetables into separate bowls. Whisk the nutmeg, eggs and cream together and divide equally among the three bowls.

The final product will have three layers. Prepare ramekins with butter and place a disk of buttered parchment in the bottom of each. Carefully spoon in the pepper mix at the bottom and smooth surface, followed by the cauliflower and then broccoli {red, white and green layers

Bake in water bath to 155° internal approximately 30 minutes at 350°. Baking in a water bath helps to cook delicate items more effectively. Place the items into a baking dish or roasting pan. Bring a kettle or pot of water to a boil. Place the baking dish of items in the oven and then carefully pour the boiling water into the baking dish so the level of water comes up the sides of the item about 3/4 of the height.

Run a knife around the inside edges and remove from the ramekins

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Roasted red bell peppers with feta, olives, cherry tomatoes

Recipe By : Chris Koch

Serving Size : 8

Categories : C -- Italian Entree, Vegetarian

Sides

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 each red bell pepper -- large

4 tablespoons extra virgin olive oil

salt and pepper to taste

8 ounces feta cheese -- use block, sheep milk, not US cow milk

1/4 cup kalamata olives -- pitted

1 cup cherry tomato -- diced, sub grape tomatoes, yellow and red

1 each lemon -- juice - may not use all

1 clove garlic -- minced

1 cup fresh bread crumbs

To make the fresh bread crumbs, start with a good quality county bread. Remove the crusts. Cube the bread and place in a food processor. Pulse until the bread is finely cut. Set aside

Preheat oven to 450°

Halve each of the pepper lengthwise through the stem so that each side has 1/2 of a stem. Remove the seeds and the white pith (ribs) form each piece. Brush with oil and season with salt and pepper. Arrange the pepper halves cut side up in a baking dish and bake for 30 minutes or until the edges begin to brown.

Remove the peppers from the oven.

Divide the cheese among the halves, then the olives and the diced tomatoes. Sprinkle with lemon juice

In a skillet, heat 3 or so tablespoons of the olive oil over medium heat. Cook the garlic for 30 seconds, then add the breadcrumbs and stir to coat them well with oil and garlic. Cook stirring for 2 - 3 minutes. Divide over the top of each pepper half.

Bake for 15 - 20 minutes until cheese is melted and peppers are tender

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Roasted Spaghetti Squash

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- Italian Sides

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 large spaghetti squash

1/4 cup olive oil

1/4 pound butter

1 teaspoon salt

1/4 teaspoon pepper

Water as needed

Preheat oven to 400°

Halve the squash from top to bottom. With a large spoon, remove the seeds

Brush or rub the cut side of the squash with olive oil and place cut side down on sheet tray {lipped baking dish}

Add enough water to pan to bring the level up 1/2 inch

Roast for 30 minutes, remove from pan and cool slightly

Using fork, remove the interior of squash into large bowl

Melt butter and add with salt and pepper, mix well

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Sautéed Broccoli rabini

Recipe By : Chris Koch

Serving Size : 12

Categories : C -- Italian Sides

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 bunches broccoli rabini

6 fluid ounces Olive Oil

6 tablespoons Garlic -- minced

3 fluid ounces Balsamic Vinegar

salt and pepper

15 oz can cannelini beans

2 each plum tomato -- seeded and diced

Blanch and refresh broccoli rabini. Bring a pot of salted water to boil. Prepare a large bowl of ice water (1/2 ice and 1/2 water). Place the food in boiling water for 2 minutes. Carefully transfer to ice water and chill. Transfer to drain on paper towels or clean kitchen towel.

Heat the olive oil in a skillet or sauté pan, cook the garlic until tender but not browned for 2 minutes

Add the broccoli rabini, toss to heat through

Sprinkle with balsamic vinegar and season with salt and pepper

Garnish with beans and tomatoes

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Sautéed escarole with white beans and tomatoes

Recipe By : Chris Koch

Serving Size : 20

Categories : C -- Italian Entree, Vegetarian

Sides

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 heads Escarole

10 tablespoons Extra virgin olive oil

5 cloves Garlic -- minced

10 tablespoons Fresh basil -- Chopped

5 each Plum tomatoes -- seeded and diced

5 cups White kidney beans -- Cooked

Wash the escarole repeatedly. Chop into bite size pieces

Sauté the garlic, add escarole and cook to wilt

Add the basil and tomatoes, stir to combine, add the beans, heat through

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Smoked Corn Pudding

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - SW Sides

Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 Tbsp Whole butter

2 cups Milk

1/2 c Yellow cornmeal

Kosher salt -- to taste

Pepper -- to taste

2 ears Corn -- lightly smoked, kernels removed

3 Tbsp Onion -- chopped

3 each Eggs -- separated

Coat an 8-inch (20-centimeter) square pan with 1 tablespoon (15 milliliters) of butter.

In a medium saucepan, place the milk and gradually whisk in the cornmeal. Bring to a boil while stirring constantly. Reduce the heat to a simmer and cook over low heat for 10 minutes, stirring with a wooden spoon.

Add the salt, pepper, corn, onions and remaining butter; cook for an additional 3 minutes. Remove from the heat and add the egg yolks one at a time, beating well with a wooden spoon after each addition.

Add a pinch of salt to the egg whites and beat with a fine whisk until stiff. Fold the whipped egg whites into the cornmeal mixture, one half at a time. Pour into the buttered pan and bake at 350° until golden brown, approximately 30 minutes.

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Southwestern corn cakes

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - SW Sides

Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Each Red bell pepper -- Roasted and cleaned. diced

1 Each Jalapeno -- Minced

2 Each Corn on cob, whole -- Grilled

1 Cup flour, all-purpose

1/3 Cup Cornmeal

1 Teaspoon Salt

1/2 Teaspoon Baking soda

1/2 Teaspoon Baking powder

1/2 Teaspoon Ground black pepper

3/4 Cup Milk

1/3 Cup Buttermilk

2 Each Egg yolks

1 1/2 Tablespoons Butter -- Melted

2 Cups Vegetable oil -- For frying

Roast peppers over open flame until skin blackens, turn and blacken all four sides. This may be done over a gas range or outdoor grill. If you have electric oven, turn on the broiler and place the peppers in a pan and on a rack so that the peppers almost touch the elements. Blacken all sides ( about 2 minutes of cooking time each side). Place the peppers while still very hot in a bowl and cover with plastic wrap to steam for 30 minutes. The blacken peel should come off easily.

Remove the kernels from the corn on the cob combine with the roasted red pepper and jalapeno

In a large bowl, combine the dry ingredients. In a separate bowl combine the wet ingredients

Stir the wet ingredients into the dry ingredients. Add the corn and peppers. Stir to combine

Let rest for 30 minutes

Heat oil in pan, pour 1/3 of a cup of batter to form a cake, sauté until golden brown, flip the cake and cook on the other side until golden brown

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Steamed Asparagus With Ginger Garlic Sauce

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - NW C -- Asian

Sides

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound asparagus -- 1/2" slices

1 teaspoon cornstarch

1/4 cup water

1 tablespoon soy sauce

1/2 tablespoon sherry

1/2 teaspoon sugar

1/4 teaspoon salt

1/2 teaspoon sesame oil

1/2 tablespoon vegetable oil

1 tablespoon ginger root -- minced

3/4 tablespoon garlic -- minced

1 tablespoon sesame seeds -- toasted

Steam asparagus 2 minutes. Refresh in ice water to stop cooking

In a small mixing bowl, stir together cornstarch, water, soy, sherry, sugar, salt and sesame oil.

In wok, heat oil, stir-fry the ginger and garlic, add the asparagus, toss to coat.

Add cornstarch mixture, thicken, sprinkle with sesame seeds.

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Stuffed Artichokes

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- American - CA Pressure Cooking

Sides

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 Ea Artichokes -- trimmed

1 1/4 Cups Bread Crumbs, Seasoned

4 Tbsp Butter

1/2 Cup Parmesan Cheese -- grated

In bowl, mix the breadcrumbs, cheese and melted butter

Trim artichokes. With a very sharp knife, cut off the tops to expose the filaments that creat the choke -- remove choke. Remove the lowest layer of leaves and cut of any excessive stem.

Spread leaves, sprinkle in mixture between the leaves and into the center. Continue until all the breadcrumb mixture is used

If using Pressure cooker, cook for 6 minutes under high pressure, if not, place in pot, add enough water to 1", bring to boil, cover, reduce and simmer for 40 minutes

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Stuffed squash with parmesan and prosciutto

Recipe By : Chris Koch

Serving Size : 4

Categories : 1st Course C -- Italian

Hors D' Oeuvres Sides

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup parmesan cheese -- shredded or grated

4 ounces prosciutto -- minced

1 teaspoon fresh sage -- minced

squash

2 tablespoons extra virgin olive oil

1 teaspoon fresh thyme leaves

salt and pepper to taste

Squash

This recipe can be made with a variety of summer squash. If using patti pan or sunburst, plan for 3 per person. If using zucchini or crookneck, consider 1/2 medium per person. If using Tuscan or Globe zucchini which are about the size of a tennis ball, plan one per person.

Preheat the oven to 400°

Regardless of the type of squash used, the ultimte goal is to produce a cup that will hold the filling. Trim the tops if using patti pan, sunburst of globe and scoop out the flesh leaving a 3/8 to 1/2 thick shell. If using zucchini or crookneck trim the ends, halve lenghtwise and remove the flesh to create a boat shape. Rough chop the flesh and place in a bowl.

Brush the cut sides of the squash with olive oil and season with salt and pepper. Line a lipped baking sheet with parchment or silpat. Place the squash cut side down and bake for 10 minutes. Remove from oven and turn all cut side (hollow) up.

To the bowl of chopped flesh, add the cheese, prosciutto, sage and thyme. Mix well and fill each of the cups slightly mounding each.

Return to the oven for 10 minutes until heated through and the cheese is melted. Serve hot or room temperature.

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Sweet and sour red cabbage

Recipe By : Chris Koch

Serving Size : 4

Categories : C -- German Sides

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 head Red cabbage

1 1/2 tablespoons Duck fat

1/2 tablespoon Onion -- Minced

1/2 teaspoon Salt

2 tablespoons Sugar

1/2 each Bay leaf

1/2 tablespoon caraway seeds -- Bruised

3 tablespoons Cider vinegar

Remove the outer leaves from the cabbage. Quarter the cabbage top to bottom and remove the core (discard) and shred the rest of the cabbage

In a large saucepan, melt the fat, cook the onions until tender but not browned and add the cabbage. Add all other ingredients and toss to coat.

Simmer the cabbage covered, stirring until tender. Adjust seasoning

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Tomato Confit

Recipe By : Chris Koch Chris Koch

Serving Size : 8

Categories : C -- French Sides

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 Lb Plum Tomatoes -- Peel, quarter, seed

1 Bunch Fresh Thyme

3 Cloves Garlic -- sliced thin

1/4 C Olive Oil

Preheat to 350°

Arrange tomato quarters, skin side down, on lined sheet tray

Top each with a sprig of thyme, and a slice or two of garlic

Drizzle with oil, season with salt and pepper

Bake 50 minutes until soft and garlic golden

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Vegetable Stuffed cabbage rolls

Recipe By : Chris Koch

Serving Size : 6

Categories : C -- American - CA Entree, Vegetarian

Sides

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Each Green cabbage

1 Cup Carrots -- Shredded

1 Cup Red onion -- Julienned

1 Cup Celery -- Julienned

1/3 Cup White wine vinegar

2 Tablespoons Sugar

1 Tablespoon Dijon mustard

1 Teaspoon Caraway seeds

1 Teaspoon Kosher salt

1/4 Teaspoon freshly ground black pepper

1/4 Cup Whole grain mustard

1 Tbls White wine vinegar

2 Tbls Water

1 Tbls Sugar

1/4 Cup Olive oil

With a paring knife, carve out the core from the head of cabbage. Place in a large steamer core down and steam until the leaves can be easily removed from the head. Remove twelve large leaves from the cabbage. Trim and dry. Shred the remaining green cabbage.

In a large sauté pan, heat the oil and sauté the shredded cabbage, carrots, red onion and celery until tender

Combine the vinegar, sugar, mustard, caraway seeds, salt and pepper. Pour over cabbage, stir to combine. Transfer to a bowl and cool completely

Place the cabbage leaf on the work surface, and place approximately 1/2 c. of the filling in the center lower third of each leaf.

Fold the bottom over the filling, fold each side to the middle, and a roll to the top

Prepare the vinaigrette by combining the whole grain mustard, white wine vinegar, water, and sugar. While whisking, drizzle in the olive oil

Arrange the cabbage rolls in steamer baskets, and steam over boiling water for 6-8 minutes.

Served with the mustard vinaigrette

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White Asparagus With Pistachio Polonaise

Recipe By : Chris Koch

Serving Size : 1

Categories : C -- Italian Sides

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/3 C Pistachio Nuts -- shelled

2 1/2 Lb White Asparagus

2 Tbsp Butter

2 Ea Eggs -- hard cooked

1 Tbsp Fresh Chives -- chopped

1 Tbsp Fresh Parsley -- chopped

1 Tsp Fresh Tarragon -- minced

Preheat oven to 400° Toast pistachios for 8-10 minutes. Toasting nuts adds a tremendous amount of flavor. Toasting in a pan on the stove often ends with scorched or burnt nuts. The best way to toast nuts is to place them on a lipped baking sheet or shallow baking dish.

Blanch asparagus until tender and refresh. Bring a pot of salted water to boil. Prepare a large bowl of ice water (1/2 ice and 1/2 water). Place the food in boiling water for 2 minutes. Carefully transfer to ice water and chill. Transfer to drain on paper towels or clean kitchen towel.

Melt butter in skillet, cook to slightly browned

Add asparagus, season, toss to coat, remove and arrange on plate

Coarsely grate eggs over top, garnish with nuts, and herbs

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Wild Mushroom Pie

Recipe By : Chris Koch

Serving Size : 8

Categories : 1st Course Brunch/breakfast

C -- American - NW Hors D' Oeuvres

Sides

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Pate Briseé

3/4 C Porcini Mushrooms

2 Tbsp Butter

1/2 C Shallots -- minced

2 Tsp Garlic -- minced

10 Oz Assorted Wild Mushrooms

3 Ea Eggs

1 1/3 C Heavy Cream

1/2 Tsp Fresh Basil

1/2 Tsp Fresh Thyme

2 C Fontina Cheese -- grated

Place Pâte Brisée in tart pan, cover with foil or parchment paper, blind bake with weights for 15 at 400°, reduce heat to 350, remove weights bake for 5 minutes more

Sweat shallots in butter, add mushrooms, sauté until limp, add garlic, remove to strainer to drain

Whisk eggs and cream together, add herbs

Sprinkle 1/2 of the cheese on crust, spread mushroom mix over cheese and pour egg mix over and top with cheese

Bake at 350° for 25 minutes or until set

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