Sign in | Register now | Like us on FacebookLike Us | Follow us on TwitterFollow Us

Milwaukee's Daily Magazine for Tuesday, July 29, 2014

Tue
Hi: 78
Lo: 59
Wed
Hi: 75
Lo: 59
Thu
Hi: 77
Lo: 63
Advertise on OnMilwaukee.com
Create a simple and delicious side with Chef Justin Aprahamian's rice pilaf recipe.
Create a simple and delicious side with Chef Justin Aprahamian's rice pilaf recipe. (Photo: shutterstock.com)

Side-ling up to the holiday table: Aprahamian's rice pilaf

Want to pull out all the stops this holiday? Some of Milwaukee's most talented chefs have shared their favorite holiday side dish recipes with us. So, throughout the month of December, we'll share their takes on holiday-worthy fare.

Chef Justin Aprahamian of Sanford says no matter how much of this simple pilaf his family makes for a given holiday, every last bit of it gets eaten.

"This dish is special to me because of family. It is a staple of our house and representative of our Armenian Heritage, as it is a recipe that came from my father's family. I taste it and just associate such fond memories with it. It pairs well with so many different things ... char-grilled or roasted meats and a simple salad with vinegar and oil and I would be a happy camper."

Rice Pilaf

3 tablespoons butter
1-1.5 ounces egg noodles or vermicelli
1 teaspoon minced shallot
1 cup long grain rice, like jasmine
2 cups hot chicken broth, seasoned to taste with salt and pepper
1 bay leaf

In a saucepot over medium heat lightly brown butter.

Toast noodles for 3-5 minutes or until nutty and golden. Add shallot and cook for 1-2 minutes. Stir in rice and toast for 2-3 minutes.

Pour stock over rice mixture, cover and place in preheated 375-degree oven for 16-20 minutes, or until rice is fully cooked.

Simply sweet potatoes with Scott Pampuch's savory recipe.
Simply sweet potatoes with Scott Pampuch's savory recipe. (Photo: shutterstock.com)

Side-ling up to the holiday table: Pampuch's spiced sweet potatoes

Want to pull out all the stops this holiday? Some of Milwaukee's most talented chefs have shared their favorite holiday side dish recipes with us. So, throughout the month of December, we'll share their takes on holiday-worthy fare.

Chef Scott Pampuch of the Iron Horse Hotel asks "Is there anything worse than over-baked sweet potatoes or yams topped with miniature marshmallows?" And he proposes this recipe instead.

"My first idea was to do a sweet potato soufflé. But then you're in the kitchen for four hours, in the middle of holiday craziness, and all you have is a soufflé. Then I considered mimicking the dish but using better ingredients: freshly whipped yams with dots of Stickney Hill goat cheese standing in for the marshmallows. But seriously, does it have to be this hard to either use a ton of time and effort into something that is so simple, or to just try and remake a visual duplicate of the same dish?

"In this case I want to spotlight the beauty of autumn ingredients in a big, uncomplicated bowl of roasted sweet potatoes tossed with apples, red onions, rosemary and cardamom, with soy nuts thrown in for a little unexpected texture. It's maybe not glamorous, but it's different, seasonal and delicious. Don't be afraid to experiment. There's no reason you can't take familiar ingredients and use them in a whole new way."

Spiced Roasted Sweet Potatoes with Goat Cheese

3 whole sweet potatoes or yams, washed and diced into bite-sized pieces
3 sprigs of rosemary, needles only, ground in spice grinder to a fine powder
1 pod of cardamom, also ground
2 apples, diced into similarly sized bite-sized pieces
1/2 red onion, minced finely
salt and pepper to taste
drizzle of maple syrup
splash of sherry vinegar
4 ounces goat cheese

Start by warming a cast iron pan in a 450-degree oven until hot. Toss sweet potatoes with olive oil, cardamom and rosemary powder. Toss the potatoes into the cast iron pan and put it straight back into the oven for 15-20 minutes or until potatoes ar…

Read more...
Turn English peas into a savory side with Marc Bianchini's recipe.
Turn English peas into a savory side with Marc Bianchini's recipe. (Photo: shutterstock.com)

Side-ling up to the holiday table: Bianchini's creamy English peas

Want to pull out all the stops this holiday? Some of Milwaukee's most talented chefs have shared their favorite holiday side dish recipes with us. So, throughout the month of December, we'll share their takes on holiday-worthy fare.

Chef Marc Bianchini of the Bianchini Restaurants says this side dish makes a great accompaniment for pork, beef or chicken.

"When I was a kid, I loved peas – pea soup, fresh peas, raw peas, peas with rice, peas with pasta ... My Nana had these onions that, at the time, I did not like, so she added peas and made it just like a pasta dish that I love. I ate the whole bowl. After that, she always made it for me. It became a staple side at the holidays."

Creamy English Peas

4 ounces prosciutto
2 cups English peas
1 cup pearl onions
1/2 cup heavy cream
4 ounces parmesan cheese
1 ounce cooked chopped garlic
1 ounce fresh chives, chopped
Salt and white pepper, to taste

Chop the prosciutto into small pieces, peel the pearl onions and sauté them until tender in butter (nice and slow). If you are going to use canned peas, drain and rinse well.

In a sauce pot heat the cream and add the prosciutto, peas, cooked garlic and salt and pepper. When hot, take off the heat and add the chives and cheese. Stir until creamy and serve.

Daniel Jacobs' au gratin potatoes conjure up fond memories of his holidays past.
Daniel Jacobs' au gratin potatoes conjure up fond memories of his holidays past. (Photo: shutterstock.com)

Side-ling up to the holiday table: Jacobs' au gratin potatoes

Want to pull out all the stops this holiday? Some of Milwaukee's most talented chefs have shared their favorite holiday side dish recipes with us. So, throughout the month of December, we'll share their takes on holiday-worthy fare.

Chef Daniel Jacobs of Wolf Peach says that this recipe brings back fond memories of good times spent with his dear mother-in-law.

"This recipe means a lot to my wife Kate and me. Karen, my mother-in-law, passed away last December. She was such an awesome person and a pretty good cook. We'd come over to help with Christmas Eve dinner at 12 p.m. and she'd have an open bottle of Pinot Grigio and Bloody Marys ready for us.

"She liked to talk and have a good time, but she'd often forget about the vegetables and turn asparagus and brown butter into a sort of pureed mess. Despite the fact that vegetables were not her forte, her potatoes were always delicious."

Au Gratin Potatoes

8 potatoes, sliced 1/4 inch thick
1 onion, diced
6 tablespoons butter
5 tablespoons flour
3 teaspoons salt
2 teaspoons freshly ground pepper
1-4 shakes of Worchestershire sauce
¼ teaspoon cayenne pepper
6 cups milk
2 cups cheddar cheese, shredded

Preheat oven to 350 degrees.

Lay potatoes out in a baking dish.

Saute onion with butter, salt, pepper, cayenne and Worcestershire over medium heat. Add flour and cook for 1-3 minutes, stirring constantly.
Add milk in steady stream, whisking until thickened.

Pour milk mixture over potatoes to cover. Sprinkle with cheddar cheese and cover with aluminum foil.

Bake in oven at 350 for one hour covered, then remove foil and cook for another 30 minutes. Dish is done when potatoes are fork-tender.