National Culinary Review

FLAVORS

Whole Grain 5-Corn Fritters

Michael Holleman, Director,
Culinary Development
Indian Harvest Specialtifoods, Inc.
Bemidji, Minn.

Association. “Personal chefs are being asked to supply more beans and grains,” she says. “We’re using a lot of farro, bulgur and quinoa. And, instead of serving vegetables and starch separately, we are combining them into vegetable salads and other dishes, such as quinoa with lemon and spinach, and orzo with saffron and asparagus.”

Yield: 176 (2-inch) fritters)

Indian Harvest

1 bunch cilantro, chopped Canola or peanut oil, as needed for frying

Ellie Basch, chef/owner of Savor, a Richmond, Va., breakfast and lunch spot, would never take potato salad off her side dish menu. But the old standby shares the limelight with a variety of contemporary vegetable/starch dishes, such as a salad made with red quinoa, roasted butternut squash, carrots and chopped Italian parsley.

Basch also offers a rotating selection of vegetable side dishes, including marinated carrots with orange juice and tarragon, marinated zucchini with Moroccan seasoning and white wine vinaigrette, and roasted veggies such as broccoli or cauliflower.

2½ cups chicken or vegetable stock

8 oz. Indian Harvest Whole Grain

5 Blend

2¾ cups all-purpose flour

2¼ cups rice flour

1¼ t. baking powder

1½ T. kosher salt

1 T. + 2 t. ground coriander

1 T. + 2 t. ground cumin

1 t. white pepper

2 t. freshly squeezed lemon juice

5 eggs, lightly beaten

3½ cups water ¼ cup minced garlic

1 qt. (about 6 cobs) fresh corn kernels, cooked

2 bunches scallions, green parts only, sliced

1) Bring stock to a boil; stir in Whole Grain 5 Blend. Reduce heat, cover; simmer 30- 35 minutes. Remove from heat. Cool. 2) In large bowl, sift together flour, rice flour, baking powder, salt, coriander, cumin and white pepper. Add lemon juice, eggs and water; beat until smooth. 3) Stir in garlic, corn, Whole Grain 5 Blend, scallions and cilantro. Mix well. Chill. 4) Drop batter, 1 T. at a time, into hot (about 375°F) oil in fryer; cook until golden brown, about 2 minutes. (Fritters can be flipped to obtain a more even browning after 1 minute.) Remove fritters from fryer. Serve with sweet chili sauce or aïoli.

of sautéed seasonal mini vegetables and served them with garlic mashed potatoes.

The role of side dishes is becoming increasingly important. Basch, who also does catering and opens Savor for a once-a-month Friday wine dinner, believes they should complement the main course. If that main course is meat, the side dish should be vegetarian. And, in today’s world, “it’s important to include a gluten-free offering,” she says.

couscous crunch, curried egg salad, spiced fruit cup, fresh fruit and assorted chips as side dishes.

VEGGIE SIDES

The increasing popularity of vegetables was no surprise to chefs responding to the NRA’s 2010 What’s Hot survey. They ranked braised vegetables in the No. 2 spot and steamed/ grilled/roasted in the No. 4 spot for side dishes.

A popular side dish at the restaurant is five-cheese macaroni and cheese. “It has the big flavors people look for.” Carey says.

The National Culinary Review | January 2011

An out-of-the-ordinary selection of side
dishes can be found at Wicked-wich, a
sandwich shop in downtown Cincinnati.
Owner Steve Carey, who also is executive
chef for the Gilkey Restaurant Consulting
Group in Sammamish, Wash., menus
apple/cheddar slaw, pecan/cranberry
slaw, edamame/wheat berry salad, celery
While sandwich shops often feature cold
vegetable salads, diners eating a full, more
upscale meal look for hot side dishes. Chef
Chris Meaker is a principal of Lemon Bar in
Dallas, owned by Jast Partners, LLC, and
is one of Carey’s clients. To accompany the
restaurant’s salmon with vermouth and garlic
butter, Carey and Meaker developed a medley
Oven-roasted and pan-roasted
vegetables, especially, seem to be
capturing chefs’ attention. Carey likes
to roast baby carrots and potatoes.
Butternut and other winter squashes
also are popular candidates for roasting.

Potatoes, in particular, lend themselves to roasting, and many chefs, like Basch, are preparing them that way. But, she says, “Mashed potatoes are still big. They will always be a standby.”