Nothing makes a meal like side dishes. We have three great ones. First from Sweet Lorraine's Restaurant their famous garlic mashed potatoes. If you've never been to Sweet Lorraine's it's a MUST!!
Second my son Rob, who has a cooking background and is now doing the show with me, gave this recipe "off the top of his head" one morning and I think you'll love it.
The Pineapple Casserole was called in by one of our "Neighbors" and it's so simple and will go well with so many main dishes I wanted to single it out.
Enjoy! - Bob.
RECIPE OF THE MONTH #1
ROASTED GARLIC MASHED POTATOES (from Sweet Lorraine's)
5 lb. Yukon Gold Potatoes, cooked til tender, add to large mixer with:
1 c. heavy cream
1/2 c. roasted garlic
salt to taste
ground white pepper to taste
4 oz. cubed unsalted butter
Whip until smooth - then add:
1 c. julienned spinach
RECIPE OF THE MONTH #2
ROB'S BROCCOLI BULGAR ON YOGURT (Rob Allison's)
Make an oval on a plate with 2 T. yogurt. Cook 1/2 c. bulgar wheat with a little over 1 c. of water (or chicken stock), salt and pepper to taste, aprox. 1/2 t. curry powder and garlic powder to taste. Simmer about 15 minutes. Cut up some sweet onion, diced finely. Add to bulgar at the end of cooking. Pour bulgar mixture in a mound, on top of yogurt. Place 2-3 steamed broccoli spears on top of each bulgar mound.
(serves 2 as a side dish)
RECIPE OF THE MONTH # 3
2 large cans of pineapple chunks, drained
1 c. light brown sugar, packed
6 T. flour
2 c. sharp Cheddar cheese, grated
Mix well and pack into a lightly greased (9 inch square) glass dish. Top with a 1/2 roll of Ritz crackers, crushed and mixed with 4 T. melted butter. Bake in a 350° oven 35-40 minutes. serve warm with ham or pork.
In the pineapple casserole recipe (issue #174-Apr. '98, p. 1): Check the casserole for doneness at 25-30 minutes to ensure it's not too dry.
Garlic mashed potatoes, broccoli-bulgar side dish and pineapple casserole recipes are from our April 1998, Menu Minder publication. Issue 174.