Payton dishes on Thanksgiving…
Chef Payton Curry was nice enough to share some recipes for side dishes for Thanksgiving. They all look so good that you don’t have to save them just for Thanksgiving.
(He writes recipes just like he describes them at the market. Cracks me up!)
Braised Rainbow Chard and Medjool Dates
2 bunches Rainbow chard, leaves and stems separated
2 each Garlic clove, minced
1 bunch I’itoi onions, sliced thinly
6-8 each Medjool dates, sliced
1 cup White cooking wine
1 cup Chicken stock
2 Tbsp Olive Oil
Garnish with toasted AZ Pecans
1) Slice the stems into ¼ inch half moons and tear the leaves by hand into 2 inch pieces, quickly, no need to measure.
2) Lets start cooking, large skillet on medium heat pour in 2 Tbsp of olive oil. Swirl the stems into pan once its hot.
3) Saute the stems to brown a touch then add onions and garlic with a sprinkle of sea salt.
4) Once it smells good enough to close your eyes, add the white wine, tasting first of course.
5) Once wine is reduce by more than half, add the leaves and stock. Once reduced to a beautiful sauce consistency, not a syrup, add slivered dates.
Braised Fennel Stalks & Celery with Arugula, Dill and Meyer Lemon
2 each Fennel, fronds, stalks and bulb separated
6 each Middle stalks of celery, outer stalks reserve for stock.
3 each Shallots minced
2 each Garlic cloves, minced
½ cup Wine
1 cup Chicken stock
½ lb Arugula
3 each Meyer lemon, zested, juiced,
2-3 lb Fingerling potatoes, roasted
1 tsp Sea salt
3 Tbsp Olive Oil
Dill to taste
Garnish with dill and fennel fronds
1) Cut fennel stalks into ½ inch chunks. Sprinkle 1 tsp of sea salt and 1Tbsp lemon juice over fennel and mix vigorously. Cover.
2) Once fennel has sat covered in a bowl for 30 minutes fire up a medium sized sauté pan with 3 Tbsp olive oil. While the oil is heating up, cut celery into ¼ inch half moons. Be careful not to get to close to the bottom – it is bitter.
3) Add celery to hot pan and strain fennel over remaining juice. Add fennel to the pan after sautéing celery for 3 minutes and continue to dance for 3-5 more minutes. You want a bit of color, then add shallots and garlic.
4) Once you are salivating, add wine and reduce by half.
5) Add cooked potatoes, a pinch of S&P and stock and toss in the oven to stay warm if needed. Once you are ready to plate it, return to high heat and add lemon juice and arugula. Taste and adjust seasoning.
Roasted Turnips with Bee Pollen and Huckleberries
4 bunches Turnips – washed and cut in half, and the greens chopped finely
2 bunches Menegi onions, whites coined thinly, green parts rough chop
2 each Garlic cloves minced
1 cup Huckleberries
1 Tbsp Honey
1 cup Apple cider
Olive oil as needed
1) In a large sauté pan over medium heat add 2 Tbsp olive oil. Once pan is heated, add turnips face down with just enough to cover the bottom. No overcrowding. Do it in batches if needed.
2) Once turnips are browned on all sides add the garlic, onions and leaves, toss for a minute or two. When it flirts with your nose add apple cider and swirl in honey.
3) Cook until turnips are cooked through, but not mushy. Toss huckleberries in and garnish with pollen.