Brussels sprouts on pizza? Taste Alberta
Twists on classic side dishes add flair to big holiday feast
As if creating multiple turkey dinners in one month were not challenge enough, Chef Andrew Parker is upping the ante.
“I try not to do mashed potatoes,” says the Calgarian-turned-Edmontonian. When asked what he has against turkey’s ubiquitous sidekick, he explains, “It’s too easy.”
Instead, Parker will combine chocolate with beets and beer with onions, and will suggest roasted yams over mashed potatoes.
The catering chef and event host at Chef Parker Catering and Events (711 50th St., Edmonton, 780-293-4781, chefparker.ca) can’t be blamed for seeking out variety. This month, Parker will cook five turkey dinners for clients.
For Lindsay Porter, executive chef at Mercer’s Catering (12514 124th St., Edmonton, 780-4310972, mercerscatering.com), a traditional turkey topping can grow monotonous.
“I get really tired of cranberry sauce,” says Porter. Her solution? “Sometimes I’ll do a very sweet pickled red onion and beet chutney.”
Practised as they are, we’ve asked the experts for some tips on making side dishes sing.
Pickled Red Onion and Beet Chutney
Porter’s method involves cooking one or two red onions and several chopped beets on low with some white or brown sugar, cinnamon, nutmeg and vinegar.
She recommends a sweeter variety of vinegar, like rice wine or champagne vinegar.
“You can also add dried fruit like raisins or apricots if you want.”
She advises it will keep for a few days in the fridge. Smoked Butter nut Squash Puree
Porter shares this unique way of preparing a readily available root vegetable.
“It takes on a bit of bacon flavour, without the bacon,” she says.
Soak some culinary wood chips according to package instructions.
Line a roasting pan with foil. Add the wood chips, top with a rack and then the squash, halved. Cover with foil and let smoke on the stovetop for 20 to 30 minutes.
“Pop a window open as you’re doing this,” advises Porter.
Remove the squash from the chips and put it in the oven, covered with foil, on 350 degrees for another 30 minutes or so, until the squash is soft.
Scoop the squash from the skin. Mash it in a pot with cream and butter and heat through on the stovetop on medium.
A Twist on the Classics
To update those old-fashioned mashed potatoes, Porter adds other root vegetables like parsnip or pumpkin.
“You literally just cook the parsnip and potato together,” she says,
“It makes it sweeter, and you can add honey to make it even more sweet.”
For a delicious turn on stuffing, incorporate mushrooms and truffle oil. Porter says many varieties of mushroom work, with morels adding a high-end hint. For an Alberta element, she also suggests Mo-Na Food’s powdered porcini mushrooms.
For mushroom stuffing, simply sauté the mushrooms in butter and add to the stuffing ingredients. Mix in a dash of truffle oil just before the stuffing goes in the turkey.
Mo-Na Food Distributors Owner Michael Avenati (780435-4370, monafood.ca) further recommend the dried mushroom powder as part of a seasoning rub for your turkey. “It’s also a nice addition to gravy to create a new flavour profile. It dissolves well in liquid,” he adds.
Avenati suggests using a combination of fresh and dried mushroom types to enhance a stuffing recipe. “Fresh shiitakes would be a nice touch — they go well with poultry.” Watch for Mo-Na Food’s booth to return to Edmonton’s City Market Downtown this summer.
A Matter of Balance
When it comes to menu planning, Chef Parker recommends considering the overall weight or balance of the meal. Turkey and roast beef are heavier foods, so he proposes roasted potatoes on the side – lighter than mashed.
He adds, “I like to serve two or three salads, so you have an option that’s lighter.”
And he advises not being afraid to try a tapas-only holiday feast where guests can circulate and eat at their own pace,
“That’s what I like about the holidays — socializing. After a turkey dinner you get tired and fall asleep on the couch.”
And speaking of holiday harmony, what if you just can’t get the kids to eat their Brussels sprouts? Famoso Neapolitan Pizzerias (multiple locations in Calgary, Edmonton and other cities, famoso.ca) are serving the Cavoletti Pizza. Its toppings include prosciutto crisps, Gorgonzola cheese, walnuts — and oven-roasted Brussels sprouts. Famoso’s Regional Operations Manager for Alberta says it’s a staff favourite. David Houseman adds, “Because it’s on a pizza, a lot of kids probably don’t even notice the Brussels sprouts.”
If they eat the whole thing, reward them with a familyfriendly version of a favourite holiday cocktail. Until Dec. 31, Famoso is offering Old World Egg Nog gelato. One dollar from every scoop goes to charity: the Christmas Bureau in Edmonton, and the Mustard Seed in Calgary. Jennifer Crosby anchors the Morning News on Global Edmonton. She prefers her Brussels sprouts slightly burned.
Roasted Beet and Chocolate Salad
Created by Chef Andrew Parker. Serves 4.
4 handfuls spring mix 1 orange 1 red onion 3 medium-sized beets 60g walnuts 45g goat cheese
Dressing
3/4 cup red wine vinegar salt and pepper to taste 2 tbsp unsweetened cocoa [powder squirt of lemon juice oil (see Chef’s tip)
Instructions
Blanch; then peel beets. Toss with some oil, salt and pepper. Bake at 375 F for one hour.
Combine first four ingredients in a mixer and start mixing together.
(Chef Parker’s dressing tip: “Now, the first 30 seconds is the most important for any dressing, add your oil at a very small and slow stream until thick.”)
Toss the spring mix with dressing and add to plates.
Peel oranges and cut into segments. Slice onions into half-moon shapes. Crush the walnuts and shave chocolate onto each plate of salad. Add goat cheese. Slice beets and add when cool.
Rooftop Honey & Rum- Kissed Swe e t Potato Puree
This recipe comes courtesy of Fairmont Hotels & Resorts. Several properties in the chain place beehives in their on-site gardens. The Jasper Park Lodge’s hives are on the roof of the main lodge. 6 medium sweet potatoes 3 tbsp Jasper Park Lodge rooftop honey (or other light honey) 1/4 cup unsalted butter 1/2 cup chopped pecans 1/4 cup Canadian rum 1/4 cup whipping cream 1/4 cup light brown sugar 1/8 tsp cinnamon, plus more for topping 1/8 tsp nutmeg, plus more for topping 2 large oranges Sea salt Wash and dry sweet potatoes. Rub with grapeseed oil and sea salt. Place on a bake sheet and roast at 325 F until soft, approximately 60 minutes.
Zest then juice the oranges, keeping juice and zest separate.
Place the rum in a small pot on high heat. Reduce by half. Remove from heat. Set aside.
In a small sauce pot, add cream, butter, honey, cinnamon, nutmeg, salt, zest from one orange and juice from both oranges. Bring to a boil. Remove from heat.
Remove sweet potatoes from oven. Let cool at room temperature.
Once cool enough to handle, cut in half and scoop out centres. Mash in a large bowl. Add cream and butter. Mix till smooth.
Place in an ovenproof dish and smooth the top. Sprinkle with orange zest, brown sugar, cinnamon, nutmeg. Cover with chopped pecans.
Place in oven on broil for three to six minutes or until lightly brown.