The Two River Times™ is featuring recipes from Two River chefs to add to your holiday table. Each week, you can find a special dish for your holiday menu. This week three chefs offer Holiday Style side dish recipes. The Nov. 29 edition featured appetizers.
The Dec. 6 issue featured entrees and Dec. 20 will feature desserts.
MUMFORDS CULINARY CENTER
“This side dish has only a few ingredients and is simple to put together. What’s great about it, is that it’s perfect for winter and the holidays, but it also can be served in the summer uncooked.”
– Chris Mumford, Chef/Owner, Mumfords Culinary Center, 33 Apple St., Tinton Falls, 732-747-7646
Roasted Carrots with Ginger and Rosemary
6 pounds carrots, peeled and cut uniformly
3 tablespoons ginger, peeled and diced fine
2 tablespoons rosemary, chopped fine
1/4 cup olive oil
1/4 cup Vermont maple syrup
kosher salt, to taste
black pepper, to taste
In a bowl, mix together the olive oil, syrup, ginger and rosemary. Toss in the carrots and coat with the olive oil mixture. Season well with salt and pepper and place on a baking sheet. Bake at 325 degrees for 1 hour or until tender. Adjust seasoning with salt and pepper, then serve.
SALT CREEK GRILLE
“This dish uses seasonal flavors while staying true to Salt Creek Grille’s culinary direction of lighter, flavorful, unique ingredients with an emphasis on local farms and products. The presentation and textures of the orange butternut and dark, green kale together also make a beautiful addition to any holiday table.
– Chef Bob Belt, Salt Creek Grille, 4 Bingham Ave., Rumson, 732-933-9272
Butternut Squash and Kale Hash
Yield: 1 portion
1 cup butternut squash, ½ inch dice
2 tablespoons yellow onion, ¼ inch dice
1 tablespoon celery, ¼ inch dice
1 teaspoon chopped garlic
1 tablespoon oil blend
½ teaspoon parsley, chopped
½ teaspoon thyme, chopped
1 cup kale, rough chopped
pinch salt, kosher
pinch black pepper, coarse table ground
½ oz. butter, unsalted
In a saute pan bring the oil blend up to medium high heat. Add the butternut squash and brown then add the onion, celery and garlic and saute until caramelized. Add the kale, salt and pepper, parsley butter and chicken stock then toss gently until the kale is slightly wilted.
SICKLES MARKET
“My cooking style is casual using the best and freshest ingredients available and basic cooking skills. Fancy presentation helps, but the food is really the show. We like to dine in our kitchen, which adds to my casual approach, and the food can be served piping hot. But the roasted veggie dish can also be served at room temperature or as hot or cold leftovers. Roasted veggies are beautiful on any table for any occasion, very versatile and good for you too.
– Bob Sickles, 3rd generation owner, Sickles Market, One Harrison Ave., Little Silver 732- 741-9563
Roasted Winter Veggies
parsnips
real New Jersey sweet potatoes
chunky carrots
celeriac
fennel
maybe some peppers for color
extra virgin olive oil
salt and pepper
I peel the celeriac and sweet potatoes, but not the carrots or the parsnips. You can either eat the peelings or not. They come off easily after roasting.
Make a lot of veggies and use as leftovers for a couple of days after.
Cut to equal size and put in big bowl and coat with extra virgin olive oil and sea salt and pepper. Place on shallow cookie pan lined with aluminum foil for easy cleanup. Do not crowd on shallow tray or the veggies will steam rather than roast. Include apple quarters or pear chunks, if you want. They add a naturally sweet taste to the mixture.
Place in preheated oven at 500 degrees, check after 10 minutes and turn over veggies. Roast for another 10 minutes; a little char is good.
