MTM On The Road: Thanksgiving Sides with Chef Hermann - Northern Michigan's News Leader

MTM On The Road: Thanksgiving Sides with Chef Hermann

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The countdown to Thanksgiving is on, and plenty of home cooks will be looking to spice up this year's Turkey Day with a new dish.

Chef Hermann invited Kalin and Stephanie into the kitchen to try out four Thanksgiving classics with a new spin.

Broccoli Frittata
1 Garlic Clove, Thinly Sliced
2 Tbsp Olive Oil
3 ½ Cups Broccoli Florets
Pinch of Crushed Red Pepper
Salt and Pepper
8 Large Eggs
½ Cup Grated Parmigiano-Reggiano

Preheat the oven to 350 degrees. In a 10 inch ovenproof nonstick skillet, cook the garlic in 1 Tbsp. of the oil over moderately high heat for 30 seconds. Add the broccoli and red pepper and cook for 1 minute. Stir in 2 Tbsp. water, season with salt and pepper, and cover. Cook over moderate heat until the broccoli is tender, 2 minutes. Let cool.

In a bowl, whisk the eggs with ¼ tsp. each of salt and pepper. Stir in the broccoli, return the skillet to the stovetop and heat remaining 1 Tbsp. of oil. Pour in the eggs and cook over moderately low heat until set around the edges, 3 minutes. Sprinkle with the cheese. Transfer the skillet to the oven and bake until the center is just set, about 12 minutes. Serve warm.

Spinach Puffs
1 – 10 oz package frozen chopped spinach, thawed
½ cup crumbled feta
¼ cup minced onion
1 tbsp. Olive Oil
1 tsp. Chopped Dill
1 tsp Minced Garlic
Kosher Salt & Freshly Ground Pepper
2 Large Eggs
1 Sheet Frozen Puffed Pastry (from a 17.3oz package), thawed, rolled out to a 12'' square, kept chilled.

Using your hands, squeeze spinach until dry, forcing out as much water as possible. (too much water will make for a soggy filling; you should have about 2/3 cup well-drained spinach). Mix spinach and next 5 ingredients in a medium bowl. Season to taste with salt and pepper. In a small bowl, beat 1 egg to blend; fold into spinach mixture.

Cut puff pastry into 3 equal strips. Reserve 1 strip for another use. Cut each remaining strip into 3 squares for a total of 6. Place a square in each muffin cup, pressing into bottom and up sides and leaving corners pointing up. Divide filling among cups. Fold pastry over filling, pressing corners together to meet in center. DO AHEAD: Spinach puffs can be assembled 3 hours ahead. Cover puffs and chill.

Beat remaining egg to blend in a small bowl. Brush the pastry with egg wash (this will give the pastry a nice sheen). Bake until pastry is golden brown and puffed, about 25 minutes. Transfer to a wire rack; let puffs cool in pan for 10 minutes. Run a sharp paring knife around pan edges to loosen; turn out puffs onto rack to cool slightly before serving.

Roasted Beets with Pistachios
3 lbs. Medium Beets
1-3" Cinnamon Stick, Broken into 3-4 pieces
2 Bay Leaves
1 Cup Water
1 Lg. Shallot, Minced
¼ Cup White Wine Vinegar
Salt
Finely Grated Zest of 1 Orange
¼ Cup Chopped Tarragon
¼ Cup Chopped Flat Leaf Parsley
¼ Cup Chives
¼ Cup plus 2 Tbsp Extra Virgin Olive Oil
¼ Cup Chopped Unsalted Roasted Pistachios
¼ Cup Celery Leaves, for Garnish

Preheat oven to 375 degrees. Arrange the beets in a roasting pan and add the cinnamon, bay leaves, and water. Cover tightly with foil and bake for 1 hour, until the beets are tender; transfer to a large rimmed baking dish and let cool. Discard the liquid and spices.

Meanwhile, in a bowl, mix the shallots, vinegar, and large pinch of salt. Let stand for 10 minutes. Stir in the orange zest, tarragon, parsley, chives, and oil; season with salt.

Peel and trim the beets and slice them 1/4 " thick. Arrange the beet slices in overlapping rows on a platter. Stir the herb dressing and spoon over the beets. Scatter the pistachios and celery leaves on top and serve.

DO AHEAD: The beets and dressing can be refrigerated separately overnight, return to room temperature before proceeding.

Almond Stuffing
1 Celery Rib, Copped
¼ Cup Chopped Onion
1 Tbsp. Butter
2 Cups Crushed Seasoned Stuffing
½ Cup Chicken Broth
2 Tbsp. Diamond of California Slivered Almonds, Toasted
1 Tbsp. Minced Fresh Parsley or 1 tsp. Dried Parsley Flakes
½ tsp Poultry Seasoning
¼ tsp. Salt
1/8 tsp. Pepper

In a large skillet, sauté celery and onion in butter until tender. Stir in the stuffing, broth, almonds, parsley, poultry seasoning, salt & pepper.

Bake for 30 minutes in the oven at 375.

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