Chef Jonathan Perno of Los Poblanos recently taught a "Fall Harvest Cooking Class. There were several recipes that would make ideal sides for a Thanksgiving feast. You might want to consider one or more of them for your table.
Apple and Green Chile Relish is a New Mexico-inspired condiment and it provides just the right touch of spice for turkey or a roasted pork loin.
APPLE AND GREEN CHILE RELISH
- 10-12 cooking Apples, peeled and cut into quarters and chopped
- 8 shallots, peeled and medium diced
- 2 bay leaves
- 1/4 cup sugar
- 1/8 cup vinegar
- 1/4 cup chopped green chile
- 2 TBSP grainy mustard
- 1 TBSP chopped Rosemary
- salt to taste
- Pepper to taste
In a large saute pan heat the oil, then shallots, bay leaf and add a pinch of salt.Cook for about 3-5 minutes o high heat.
Then add apples, lightly season with salt and cook for about 3-5 minutes longer. Next, add the vinegar and sugar, bring to a boil, and let simmer for about 15-20 minutes or to desired consistency.
Allow to cool, then stir in chile,blackpepper, rosemary and a splash more vinegar.
Taste and adjust the seasoning.
Winter Squash and Mixed Mushroom Gratin
WINTER SQUASH AND MIXED MUSHROOM GRATIN
- 2 1/2 pounds winter squash,peeled, seeded and diced
- 1 pound mixed Mushrooms,trimmed*
- 2 teaspoons minced garlic
- 2 TBSP fresh sage, chiffonade
- 1/2 cup toasted pecans (chopped and use for garnish)
- Olive oil for cooking mushrooms
- salt to taste
- pepper to taste
*we used Trumpet Royales, shitakis, and Hen of the Woods mushrooms
- 2 cups heavy cream
- 4 large whole eggs
- 1/4 of a nutmeg bean, grated
- 1/4 pecorino cheese (grated)
Pre-heat oven to 375 degrees F.
Liberally butter a 9 x13 casserole dish.
In a large saute pan, heat the oil on high until it is smoking, then add musrooms to the pan, season lightly with salt and pepper, and cook until they begin to caramelize.
Next add garlic and cook for about 1-2 minutes longer.(Clear a space in the pan, add oil then add the garlic to that spot. After it cooks for a few seconds,mix into the mushrooms.)
Remove from the pan and allow to cool.
Add the sage to the cooled mushrooms. Then combine the mushrooms with the squash. put the mushroom mixture into the casserole and add the cheese and cream custard mixture in parts so that the custard is evenly distributed in the dish.
Place in the oven for about 30 minutes and then top with the toasted pecans. Cook for another 5 minutes, remove from the oven and let it rest for about 5-10 minutes before serving.
You can make this ahead and serve it at room temperature.
The custard in this dish is wonderfully light and the earthy taste of the mushrooms and the winter squash will perfectly complement your turkey.