Exciting Sides

Splashing out on expensive meat and not paying attention to the sides, is to me the same as buying an expensive dress or suit and wearing old worn out shoes.

Here are a couple of sides that I made to accompany the Thanksgiving turkey. I liked them so much, I will certainly have them again and definitely serve them with prime rib.

But I will keep them here to refer to next November

The shallots can be made ahead and then gently reheated on the stove or microwaved

Glazed Shallots With Chillies & Thyme

    • 4 Tbsp. unsalted butter
      1½ lb. medium shallots, peeled, halved if large
      Kosher salt
      3 Tbsp. sherry vinegar or red wine vinegar
      3 large sprigs thyme, plus 1 tsp. thyme leaves for serving
      2 red Fresno chillies, halved lengthwise, seeds removed
      1 Tbsp. sugar

Preheat oven to 400° 200C. Heat butter in a large skillet over medium, swirling until foaming subsides. Arrange shallots in a single layer in skillet, flat or cut side down where possible. Season well with salt and cook, undisturbed, until deep golden brown underneath, about 5 minutes. Turn and cook until deep golden brown on the other side, about 5 minutes.

Add vinegar and 1 cup water, then add thyme sprigs, chiles, and sugar and swirl skillet to combine. Bring liquid to a boil; reduce heat so liquid is at a simmer.

Transfer skillet to oven and roast shallots, turning halfway through, until sauce is reduced to a glaze and a paring knife easily slides through centers, 35–40 minutes. Taste and season with more salt if needed.

Spoon shallots and glaze into a serving dish and top with thyme leaves.

Roasted Acorn Squash

Ingredients

2 medium acorn squashes (3 1/2 to 4 pounds)
3 tablespoons butter
1/3 cup brown sugar (65g)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
10 sprigs fresh thyme
Preheat oven to 425° F/ 220C 

  • After trimming the ends, slice the squashes in half lengthwise. Scoop out the seeds and slice each half into quarters.

Place the squash slices in a roasting pan and dot with the butter. Sprinkle with the brown sugar, salt, and pepper. Scatter on the thyme. Cover with foil and bake 20 minutes.

Remove the foil and roast 10 minutes more or until the squash is tender. Serve warm or at room temperature