Best 4 Side Dish Essentials Saut Recipes

SIDE DISH ESSENTIALS: SAUTéED ONIONS & CABBAGE

Steps:

• 1. PREP/PREPARE
• 2. You will need a large skillet with high sides to make this recipe.
• 3. Gather your ingredients (mise en place).
• 4. Add the butter and oil to a skillet over medium heat. When the butter melts give the pan a swirl and toss in the sliced onions, and minced garlic.
• 5. Add a few pinches of salt, and a few grinds of pepper.
• 6. Stir until the onions soften, and begin turning brown in spots, about 5 - 7 minutes.
• 7. Toss in the sliced cabbage.
• 8. Stir until it begins to soften, about 5 - 7 minutes.
• 9. Add the crushed toasted fennel seeds and cook until the cabbage begins to brown in spots, about 5 - 7 minutes.
• 10. Do a final tasting for proper seasoning.
• 11. PLATE/PRESET
• 12. Serve as a side dish, or mix it with meat, poultry, or fish, and make it a meal. Enjoy.
• 13. Keep the faith, and keep cooking.

SAUTEED CARROTS

Steps:

• Peel the carrots and cut them diagonally in 1/4-inch slices. You should have about 6 cups of carrots. Place the carrots, 1/3 cup water, the salt, and pepper in a large (10- to 12-inch) saute pan and bring to a boil. Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cooked through. Add the butter and saute for another minute, until the water evaporates and the carrots are coated with butter. Off the heat, toss with the dill or parsley. Sprinkle with salt and pepper and serve.

SIDE DISH ESSENTIALS: SAUTéED/OVEN-BAKED MUSHROOMS

Steps:

• 1. PREP/PREPARE
• 2. Chef's Note: The cremini mushroom, in terms of maturity is between a white button mushroom, and a more mature portobello. You can sometimes find them under the name: baby bella, or baby portobello. Although they taste similar to the white button variety, they are browner, have a firmer texture, and a deeper flavor. They are great for soups and/or stews because they tend to hold up better in liquids; in addition, they are excellent for sautéing and baking (which is what we're going to do with them).
• 3. Chef's Tip: This is an easy dish to prepare, but if prepared incorrectly, it can turn into a salty nightmare. Make sure the butter you are using is the unsalted variety, and make sure you are using good beef stock... not broth. Most canned or boxed stocks are way too salty. If you can't use fresh beef stock, or if you can't get a low sodium beef stock, then just use some water.
• 4. Gather your Ingredients (mise en place)
• 5. Clean the mushrooms, but retain the stems.
• 6. Chef's Note: If you can't find baby cremini mushrooms, you can always use the larger variety, and slice them in half.
• 7. Place a rack in the middle position, and preheat the oven to 450f (230c).
• 8. Chef's Note: We are going to start these mushrooms out in an ovenproof skillet on the stove, and then finish them in the oven.
• 9. Add the butter and oil to an ovenproof sauté pan, over medium-high heat.
• 10. When the foaming subsides, add the mushrooms.
• 11. Allow them to cook without moving until brown, about 2 to 3 minutes.
• 12. Chef's Note: If you are using larger mushrooms, and have cut them in half, then start cooking them with the cut side down.
• 13. Chef's Tip: Don't crowd the pan. If you have a small sauté pan, you may have to do this in two batches.
• 14. Flip them, and cook for an additional 30 - 60 seconds.
• 15. Chef's Note: If you browned the mushrooms in two batches, return the first batch to the sauté pan.
• 16. Chef's Note: At this point sprinkle a bit of pepper over the mushrooms.
• 17. Chef's Tip: This is a standard French way of cooking mushrooms. You can add any additional spices to this dish that you desire; however, the dish was designed to give you simple, great-tasting mushrooms, without all the extras.
• 18. Add the beef stock, and give the mushrooms a toss.
• 19. Place in the preheated oven, and allow them to roast until tender, about 5 minutes.
• 20. PLATE/PRESENT
• 21. Remove from the oven, place into a serving dish. Enjoy.
• 22. Keep the faith, and keep cooking.

SIDE ESSENTIALS: SAUTéED SPINACH & GOAT CHEESE

Steps:

• 1. PREP/PREPARE
• 2. Gather your Ingredients (mise en place).
• 3. Add the butter to a skillet over medium heat.
• 4. When the butter melts, add the shallots and garlic, and cook in for 1 minute.
• 5. Add the defrosted spinach to the skillet, sprinkle on a bit of salt and pepper, to taste, and allow to cook for 3 - 5 minutes.
• 6. Evenly dollop on the goat cheese, and then cover and reduce the heat to medium low, for about 3 minutes.
• 7. Chef's Tip: One of the tricks is to not stir the goat cheese into the spinach; leave it in nice soft dollops. When you stir it into the spinach, it really diminishes the distinct flavor notes of the cheese and spinach.
• 8. Chef's Tip: Goat cheese comes in creamy or crumbled; in addition, some have spices infused into them. For this recipe, I choose creamy/plain goat cheese; however, you may wish to experiment with other types... Just for the fun of it.
• 9. Remove the cover, and drizzle on the lemon juice.
• 10. Chef's Note: And if you are feeling particularly randy, sprinkle on some freshly toasted pine nuts.
• 11. PLATE/PRESENT
• 12. Serve as a side with beef, pork, chicken or fish. Enjoy.
• 13. Keep the faith, and keep cooking.