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FOOD FOR THOUGHT - Nov 19, 2008 - Mark R. Vogel - [email protected] - Mark’s Archive

Welcome to the fourth edition of “On the Side,” a yearly collection of side dishes destined to diversify your Thanksgiving menu.  Turkey is turkey but awesome side dishes can really make the meal rock.  Here are some ideas that I hope will enhance your festivities.



This recipe comes from


    • 2 bunches collard greens, (or turnip or mustard)
    • 1 tablespoon rendered bacon fat
    • 1 medium onion, minced
    • 4 oz. slab bacon or thick cut bacon, diced
    • Salt and pepper to taste
    • Dash of hot sauce


Trim away and discard any thick stems on the greens. Roughly tear leaves in large pieces and then wash the greens thoroughly.  Dry them in a salad spinner.  Heat bacon fat in a large, heavy, non-reactive pot. Add onion and diced bacon.  Sauté together over medium-high heat, stirring often, until the onions are soft and the bacon begins to brown.  Add greens and 2 cups water and bring to a boil over high heat. Cover, reduce heat to medium and cook until greens are tender but not mushy, about 20 minutes.   Uncover, raise heat to high and boil off some of the excess water (about 5 minutes; greens should still be soupy). Season with salt, pepper and hot sauce.


This recipe comes from Chef Lise Jaeger.  Check out her website at:


    • 1 box frozen phyllo cups
    • 1 lb. cream cheese, softened
    • Zest of one lemon
    • Juice of one lemon
    • 3 tbsp. chopped fresh parsley plus extra as needed
    • 2 tsp. chopped fresh thyme
    • 2 tsp. chopped fresh basil
    • 1 tsp. sea salt
    • Ground black pepper to taste
    • ½ lb. fresh crabmeat, drained



Preheat oven to 375.  Thaw the phyllo cups, place them on a parchment lined baking sheet and bake for 5-10 minutes.  Place the cream cheese, lemon zest, lemon juice, parsley, thyme, basil, salt and pepper in a food processor.  Process until the ingredients are smooth and incorporated.  Place the mixture in a large bowl and fold in the crabmeat.  Place the mixture in a pastry bag with a wide star tip.  Pipe the mixture into the phyllo cups.  Garnish with chopped parsley and serve.


This recipe comes from


    • 5 lbs. red potatoes, cubed
    • 2 large onions, minced
    • 1 large carrot, sliced thin
    • 1 lb. bacon
    • 1/4 cup flour
    • 1 qt. heavy cream
    • Salt & pepper to taste


Boil the potatoes, onions and carrot in enough water to cover until tender (about 20 minutes).  While the vegetables are boiling fry the bacon in a skillet and reserve the bacon fat.  Remove bacon from pan, add flour to the bacon drippings and stir to form a roux.  Cook the roux for a few minutes and then gradually add the cream, constantly stirring, until it starts to thicken. Add the thickened cream to the vegetables and stir until well blended.


This recipe comes from chef Faith Alahverdian.


    • 8 oz. bread cubes
    • 3 cups chopped onion
    • 2 cups, (4-5 medium) celery root, cut into ½-inch cubes
    • ½ cup chopped celery
    • 1 lb. Anjou pears, peeled, cored, and cut into 1-inch cubes
    • 1 cup chopped dried cranberries
    • 2 tsp. chopped fresh sage
    • ¼ tsp. dried thyme
    • Salt & pepper to taste
    • Olive oil as needed
    • 2 tablespoons chopped fresh parsley
    • 1 cup diced prosciutto
    • 1 stick butter, melted plus extra non-melted butter for baking
    • 1 cup chicken broth


Preheat the oven to 375 degrees.  Toast bread cubes on a baking sheet until golden brown.  Place the bread cubes in a large bowl, and set aside.  In another large bowl toss the onion, celery root, celery, pears, cranberries, sage, thyme, salt and pepper.  Then coat the mixture with olive oil.  Spread mixture on two parchment-lined baking sheets and place in 375 degree oven for 20 minutes or until browned.  Transfer to a large bowl and add parsley, prosciutto, additional salt and pepper, melted butter, and chicken broth.  Butter a 13x9x2 baking dish, add the stuffing, cover with foil, and bake at 325 for 30 minutes.  Add extra butter and/or chicken broth if needed for additional moisture.

Also Visit Mark’s website: Food for Thought Online


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