Over on our sister-blog, Sexy Foods, we've been focusing on recipes that feature what's locally seasonal in our area. In January, that involved a good bit of dark, leafy greens and root vegetables. Considering those are some of my favorite foods, it was a good month for playing with different recipes. While time got away and there are only a handful of recipes on the blog site, I wanted to share a couple of tasty side dishes that were the perfect compliment to Mocha Stout Braised Bison Short Ribs - that recipe you'll find at the blog! In the recipes below, I've noted the locally grown ingredients* that were found either at my local Co-op or in my garden. They're both essentially prepared the same way, but separately to retain their own flavors and textures. Once on the plate, however, it was all extreme goodness eaten together!
Mocha Stout Braised Root Mash
1 celeriac* (softball size)
1 large sweet potato*
2 cloves garlic
1 shallot
handful of fresh thyme leaves*
Theros unrefined olive oil**
1 cup Highland Mocha Stout**
veggie stock or broth
Peel the celeriac and cut into approximate 1/2 inch cubes. Peel the sweet potato and cut into approximate 3/4 inch cubes. The sweet potato will cook faster than the celeriac, so this will help them cook evenly.
In a wide, deep saute pan, heat 3 TBSP olive oil. Add the root vegs, garlic, shallot, and thyme and mix to coat in the oil. Shake the pan to spread them out in an even layer, and let them be for a minute or two until the pan side down vegs start to brown. Stir a bit and add the mocha stout and season to taste with salt & pepper. Adjust the heat down to a simmer, and when the liquid has almost evaporated, add 1 cup of the stock and cover the pan. Let braise about 10 minutes and check the liquid. If it's drying out again and veg are not fork-smashing tender, add a bit more stock and cover for another few minutes. Simmer with the cover off to cook off any excess liquid, and use a fork to mash the veg into the remaining broth. Check for seasoning and remove from heat.
**not necessarily 'seasonal', but locally sourced - although the Mocha Stout is seasonal as well! The link for Theros does not show the unrefined - for that I think you have to visit the Tree & Vine in person.
1 celeriac* (softball size)
1 large sweet potato*
2 cloves garlic
1 shallot
handful of fresh thyme leaves*
Theros unrefined olive oil**
1 cup Highland Mocha Stout**
veggie stock or broth
Peel the celeriac and cut into approximate 1/2 inch cubes. Peel the sweet potato and cut into approximate 3/4 inch cubes. The sweet potato will cook faster than the celeriac, so this will help them cook evenly.
In a wide, deep saute pan, heat 3 TBSP olive oil. Add the root vegs, garlic, shallot, and thyme and mix to coat in the oil. Shake the pan to spread them out in an even layer, and let them be for a minute or two until the pan side down vegs start to brown. Stir a bit and add the mocha stout and season to taste with salt & pepper. Adjust the heat down to a simmer, and when the liquid has almost evaporated, add 1 cup of the stock and cover the pan. Let braise about 10 minutes and check the liquid. If it's drying out again and veg are not fork-smashing tender, add a bit more stock and cover for another few minutes. Simmer with the cover off to cook off any excess liquid, and use a fork to mash the veg into the remaining broth. Check for seasoning and remove from heat.
**not necessarily 'seasonal', but locally sourced - although the Mocha Stout is seasonal as well! The link for Theros does not show the unrefined - for that I think you have to visit the Tree & Vine in person.
Stout Sprouts
2 cups brussel sprouts, cleaned and cut in half
1 small shallot
1 clove garlic
Theros unrefined olive oil
1 cup Mocha Stout
stock/broth
salt, pepper
1 TBSP tamari sauce
In a pan wide enough to hold the sprouts in one layer, heat olive oil over medium/high heat and saute shallots & garlic until soft. Add sprouts, toss to coat and distribute shallots and garlic, then spread sprouts to fill the pan, cut side down. Lower the heat to medium and let cook 3-4 minutes or until cut side of sprouts begin to color. Season with salt & pepper and add Mocha Stout. Stir to mix and stir occasionally while liquid cooks off. When it does, add 1/2 cup of stock/broth and continue to cook until liquid reduces to a thicker, almost syrupy consistency (another 5 minutes or so). Add tamari and let simmer another minute or two, tasting for seasoning and checking tenderness of sprouts. I like mine with a bit of bite in them, but if you like them softer just continue the simmer a few more minutes.
2 cups brussel sprouts, cleaned and cut in half
1 small shallot
1 clove garlic
Theros unrefined olive oil
1 cup Mocha Stout
stock/broth
salt, pepper
1 TBSP tamari sauce
In a pan wide enough to hold the sprouts in one layer, heat olive oil over medium/high heat and saute shallots & garlic until soft. Add sprouts, toss to coat and distribute shallots and garlic, then spread sprouts to fill the pan, cut side down. Lower the heat to medium and let cook 3-4 minutes or until cut side of sprouts begin to color. Season with salt & pepper and add Mocha Stout. Stir to mix and stir occasionally while liquid cooks off. When it does, add 1/2 cup of stock/broth and continue to cook until liquid reduces to a thicker, almost syrupy consistency (another 5 minutes or so). Add tamari and let simmer another minute or two, tasting for seasoning and checking tenderness of sprouts. I like mine with a bit of bite in them, but if you like them softer just continue the simmer a few more minutes.
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