Side Dishes

We Quinoa believe how tasty Quinoa can be!

Quinoa: It looks like a grain, it cooks like a grain, it even fills you up like a grain, but this high protein, gluten-free seed is packed with nutrients and amino acids. It can even replace rice in most dishes. So, it makes sense that such a beneficial ingredient is so popular, but we had to know: can it taste good?  Yes. Seriously.

Quinoa’t are we talking ’bout?! (Quinoa is pronounced Keen-Wah, in case you were wondering.) Well, here at HarrisandDave.com, we put together a few test recipes. We wanted something healthy that we could eat, but tasty enough for company. We came up with Mushroom Quinoa with Roasted Butternut Squash & Fennel. It’s our favorite way to enjoy this superfood. Maybe it will be yours too? Give it a try and we promise we won’t make anymore quinoa puns.

Mushroom Quinoa with Roasted Butternut Squash & Fennel

Ingredients:

  • 1 ½ cups quinoa (rinsed)

  • 1 ½  cups chicken stock

  • 1 ½  cups water

  • 1 cup  baby portabella mushrooms

  • 1 cup shiitake mushrooms

  • 4 tablespoons butter

  • 3 dashes of Worcestershire sauce  

  • 1 butternut squash cut into chunks

  • 1 fennel cut into chunks

  • 1 red onion cut into chunks

  • Kosher salt and fresh ground pepper to taste

 Directions:

Preheat oven to 400 degrees

Rinse your quinoa in a sieve. This is an important step to ensure all of the coating of bitter-tasting saponins have been removed from the quinoa seeds.

Place the rinsed quinoa into your rice cooker or medium saucepan and add the water and chicken stock. If cooking in a rice cooker, press the cook button and wait for quinoa to fully cook. If using the traditional method of a saucepan; bring to a boil. Cover, reduce heat, and simmer for 10 minutes or until liquid is absorbed.

Meanwhile, place your chopped butternut squash, fennel and red onion on a roasting pan and lightly coat with olive oil and sprinkle with salt and pepper to taste. Place into 400 degree oven and roast until tender and caramelized; about 20 minutes. Stir part way through cooking time to ensure even caramelization.

While your vegetables are roasting and the quinoa is cooking, melt butter in large sauté pan or skillet over medium-high heat. When the butter is hot, add the mushrooms and sauté. Add Worcestershire sauce, salt & pepper to taste. Cook mushrooms until tender; about 5 minutes.

Fluff the quinoa with a fork and combine the mushroom and place onto a large serving platter. Place on top of the mushroom quinoa the roasted vegetables, adjust seasoning (I sometimes like fresh olive oil) and serve.

Yield: 4 to 6 servings

Image

 

Tuesday Two-Minute Tutorial: Peewee Potatoes and Pearl Onions

This week’s Tuesday Two Minute Tutorial is all about how to roast those tiny peewee potatoes that restaurants always serve. These can be great for any dinner from the most simple to the big holiday ones. We like roasting peewee potatoes with pearl onions. The onions get nice and caramelized, and give the potatoes great flavor. What an easy and impressive side! Check it out!

Roasted Peppers: A Colorful & Healthy Appetizer!

Here is a quick tip from The Dads on Roasted Peppers!

Recently we were buying sweet peppers for a couple of our recipes. We noticed the store had on sale the Trio bag of peppers in different colors. We decided that even though we didn’t need all of those peppers, it was still cheaper than buying the two individually.

What to do with the extras you ask?? We sprinkled some extra virgin olive oil, Kosher salt and pepper… and roasted them in a 400 degree oven for 10 minutes. Next, we placed them on a platter and served them at room temperature.

20140224-105055.jpg
Roasted Peppers can be great make for a great side dish, but we served them as an hors d’oeuvre with the cocktails!

Our guests loved them! Who would have thought something so simple and healthy could be such a big hit?!

Brenden’s Super Bowl Side Dish: All-American Potato Salad!

Our son, Brenden called to say he was going to a Super Bowl party and wanted to bring a side dish to contribute to the buffet. Brenden knew instantly what he wanted to bring, his dad’s All-American Potato Salad!

He called his dad and asked for the recipe. While we didn’t have time to make this salad ourselves prior to Sunday, we typed up the recipe having all the confidence in Brenden’s culinary skills to be able to make this recipe without video instruction!

He sent us this picture of his potato salad, but he amped up the bacon quantity… instead of 6-8 strips of bacon, he chose to make it a pound! We’re always proud when our kids try out our recipes and have the guts to experiment with them on their own!

20140204-114811.jpg

Go Brenden! He’s who we were cheering for on Super Bowl Sunday!

Here’s our Recipe:

All-American Potato Salad
(The perfect make-ahead picnic salad)

Make this salad a day ahead to let the flavors blend. Garnish with bacon, eggs and parsley before serving; always a big hit!

Ingredients:

4 pounds large red potatoes, scrubbed
½ cup cider vinegar
3 tablespoons olive oil
1 ½ teaspoons kosher salt
¾ teaspoon freshly ground black pepper
1 ½ cups mayonnaise
1/3 cup milk
1 tablespoon Dijon mustard
3 large stalks celery, diced (about 1 ½ cups)
½ cup finely chopped red onion
2 tablespoons chopped parsley

Garnish:

8 slices crisp-cooked bacon, crumbled
4 hardboiled eggs, quartered
Parsley sprigs

Directions:

In a large pot, cover potatoes with cold water. Bring to a boil. Reduce heat to medium. Cook 25 to 30 minutes or until potatoes are tender when pierced with a sharp knife (being careful to not overcook as you’re not making mashed potatoes). Drain potatoes in colander.

Meanwhile, in large bowl, whisk vinegar, oil, salt and pepper until blended. When potatoes are cool enough to handle but still warm, cut into small chunks (about ¼ inch). We like to leave the red skin on the potato but if you prefer not to have skin in your salad, peel your potatoes while they are still warm. Add warm potatoes to vinegar mixture; gently stir to coat. Let cool to room temperature.

In a small bowl, whisk mayonnaise, milk and mustard until blended; pour over potatoes. Add celery, red onion and chopped parsley; gently stir to mix. Cover; refrigerate for at least 4 hours (overnight is best).

Before serving, garnish with crumbled bacon, egg quarters and parsley sprigs.

Yield: 12 servings.

The Best Fresh Pasta: The Dads Tested- Italian Grandmother Approved!

We just ventured into making our own pasta and did a lot of experimenting! After trial and error, here’s the best fresh pasta recipe we found out there! Have you made pasta from scratch? Tips you would like to share? Send us an e-mail or leave a comment above! Enjoy!

The Dads Pasta

Ingredients:
• 3 ½ Cups Unbleached all-purpose flour (we prefer King Arthur)
• 5 Extra-large Eggs, Farm Fresh if you can get them
• ½ teaspoon Kosher Salt
• 1 teaspoon Olive Oil

Directions:

Mound the flour in the center of a large wooden cutting board or the center of your countertop.

Make a well in the middle of the flour; sprinkle the salt over the flour.

In a small bowl, lightly whisk your eggs and olive oil together and gently pour into the well (be careful not to let the egg mixture burst through the wall of your well).

Using a fork, begin incorporating the flour starting with the inner rim of the well and working your way out. As you incorporate the eggs, keep pushing the flour up to retain the well shape so the eggs don’t escape. If they do, don’t worry – keep on going and it will still come together.

As all the flour gets incorporated, you will have to begin using a kneading action with the palm of your hand as this will become a bit of a difficult mass to work. Parts of the mass will also become dry bits but just keep incorporating them.

Now use both hands to knead the dough, primarily using the palms of your hands. Once the dough is a cohesive mass, remove the dough from the board/countertop and scrape up any leftover dry bits and discard them. Lightly flour the board, if necessary, to prevent sticking and continue kneading for another 5 to 6 minutes.

Divide the dough into 4 equal pieces and wrap securely in plastic wrap and let rest for 30 minutes at room temperature. If you’re not planning to work the dough and cut into pasta at this time, you can refrigerate the dough overnight and cut the next day, but not any longer as it will turn dark in color.

Next is the fun part and that’s cutting the pasta! If you have a machine, make certain to use the rolling press, starting with the largest opening and slowing stepping down to the smallest opening. Once fully kneaded by the machine, select the size cutter to use and begin rolling the dough through the cutter.

We found it’s really helpful to have a second person working with you at this point as when you’re cutting the pasta it helps to have someone else holding and pulling it from the cutter as it cuts so as not to have it clump under the machine.

Then, hang to dry on racks or cook fresh. For a drying rack, we just used a rack from our oven turned vertical and hung the pasta over the rack. For the pasta that we were cooking right away, we just laid it out on baking sheets and cookie racks.

The Dads Pasta

The above recipe makes approximately 1 pound of fresh pasta.

Leah Makes Harris’ Roasted Asparagus!

Roasted Asparagus is one of our favorite veggies! It’s fast, easy and always a crowd-pleaser!

In the video below, Leah shares the asparagus recipe that her father, Harris taught her to make.

To dress up your asparagus, we suggest adding jumbo lump crabmeat, wrapping a few pieces in prosciutto, or even drizzling a little homemade hollandaise on top!

Our Fresh Pasta Journey in the Harris & Dave Test Kitchen!

The Dads: Harris & Dave decided to learn how to make pasta and share with you. We’ve all watched the cooking channels and saw how easy it is to make so we decided to see if all that is true. We downloaded several recipes and began our experimentation.

We tried the method of using the food processor and realized you run the risk of burning out your motor and it’s not that much easier. Using the method of creating a well in the center of your flour directly on your countertop or cutting board and slowly working the egg into the flour worked just fine.

We also tried using different flour: Bread flour, All Purpose flour, and Semolina flour. We found we got the best result from using straight All Purpose flour. We were disappointed as we thought Semolina would be more authentic Italian but what we learned is Semolina was too coarse for this application and made the pasta too difficult to work with.

We tried recipes that called for Olive Oil to be added to the recipe. While we liked the flavor that added, it did make the pasta just a little more difficult to work with so we found less was better.

DSC01230

We experimented with the number of eggs to use. While we loved the taste of more eggs, we had to balance that against tenderness of the noodle and pliability for cutting in the pasta machine.

We also experimented with cooking the pasta fresh right after you cut it, freezing before drying the pasta and drying on racks. We found if you’re not going to cook it right away, it is definitely best to let the pasta dry before freezing or it will stick together when you go to cook the pasta.

The end result is the pasta recipe which we will upload tomorrow! Stay Tuned!

Dave

%d bloggers like this: