Ingredients:

Directions:
*I only used 2 slices of eggplant per person, so you won’t need an entire eggplant to make this dish.

Preheat your oven to 450º F.

Roasted Red PepperBegin by sauteing the garlic and onion in olive oil in an oven safe sauté pan that has high sides and a tight fitting lid. While the onion is cooking over medium heat, begin roasting the pepper if you are using a fresh one. Instructions can be found here.

Once the onion has softened and browned, add the rice and stir to coat with the oil. Sauté for 2-3 minutes. Add tomatoes and herbs. Add the cooking sherry and stir until absorbed by the rice. Add the stock/water, stir, cover and bake for 25-30 minutes.

Meanwhile, heat a cast-iron grill pan with some olive oil. When the pan is very hot, add slices of eggplant and drizzle with olive oil. Grill until tender, remove from the pan. Slice the artichoke hearts in quarters and grill for a few minutes, set aside when completed. Sprinkle both lightly with salt.

To make the reduction, heat balsamic vinegar in a sauce pan, reducing by half until the vinegar is syrupy. The more vinegar you use, the easier it is to make, but the longer it takes. If you only use a small amount of vinegar, you can overcook it easily; keep a close eye on it. While the vinegar is reducing, check for consistency by drizzling some on a plate. If it is thick and syrupy, and tastes sweet and tangy, you’re ready to go. Try not to burn or completely caramelize the vinegar.

One the risotto comes out of the oven, remove the cover and fluff it with a fork. BE CAREFUL. While I was plating the dish, I had forgotten that the pan had just come out of a 450º oven and tried to move it out of the way. I plated, photographed, and wrote about this dish one hand because of that. Ouch.

Plate the dish. I used a cooking ring to form the risotto, put the artichokes on top, and the eggplant and pepper next to the risotto. Drizzle with the reduction and serve.

(Serves 3)

Ingredients:

Directions: Soak beans overnight. Drain.

Heat cooker and sear diced salt pork.

Add beans, sugar, molasses, salt, mustard, onion, catsup and water enough to just cover beans.

Place cover on cooker.

Allow steam to flow from vent pipe to release all air from cooker.

Place indicator weight on vent pipe and cook beans 40 minutes with stem at cook position.

Let stem return to down position. This is a Presto pressure cooker recipe. (Serves –)

Ingredients:

Directions:
Preheat the oven to 350 degrees. Lightly oil an 11 x 7-inch baking dish.

In a small pot, scald the milk, brining it almost but not quite to a boil. In another small pot, melt the butter and whisk in the flour. Slowly add the scalded milk, whisking continuously until the sauce starts to thicken. Add the nutmeg, salt, and cloves and stir for about a minute, until thick. Remove from the heat and set aside.

Spread the apples and onions evenly in the prepared baking dish. Sprinkle on the grated cheese and pour the sauce over the top. Scatter on the walnuts and bread crumbs.

Bake uncovered for 45 minutes, until the top is golden and crisp.

(Serves 4)

I liked this dish but if I make it again I would use something with more milk fat than non-fat milk. I also would skip the bread crumbs. I only put 1/2 a cup on the dish and that was still too much. i might try mixing in some potatoes in with the apples and onions.

Ingredients:

Directions:
Preheat the oven to 350º.

Combine the mashed sweet potatoes with the rest of the ingredients. Beat well by hand or with an electric mixer. Fold into a buttered 2-quart baking dish.

Bake for 45 to 50 minutes or until a knife inserted into the center comes out clean and the top is firm and golden.

(Serves 6)

This special holiday side dish, was requested by a reader, and was one of the most popular dishes we demonstrated when we were on our book tour for Sundays at Moosewood Restaurant. It’s easy, simple, and lovely.